lumicero/recipes-ing2inst huggingface dataset:
Title: Pine Nut Cookies
Ingredients:
- 1 1/2 almond paste
- 1 1/2 sugar
- 1 confectioners' sugar
- 4 pine nuts
- 2
Instructions:
1. Preheat oven to 350.
2. In an electric mixer, combine almond paste that has been broken into pebble size pieces), sugar, confectioners' sugar and egg whites on low until blended. Mix for 2 minutes on medium. This will make a sticky dough. Don't add flour - the dough needs to be slightly sticky so that the pine nuts stick to the dough.
3. Roll dough into 1 inch balls. Roll balls in a bowl of pine nuts. Place the cookies on a cookie sheet either lined with parchment or lightly sprayed, spacing them 2 inches apart. Using your fingers, slightly flatten the tops of the cookies.
4. Bake for 15 - 20 minutes or until light golden brown. Remove the cookie sheet from oven and let cookies cool on sheet (easier to remove) When cookies are completely cool, loosen then with a metal spatula. Store in an airtight container.
Title: Zucchini Spice Cake
Ingredients:
- 1 eggs
- 1 zucchini
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a bundt pan.
3. I spray mine with Bakers Joy spray.
4. In a large bowl combine all ingredients except zucchini.
5. Mix well at low speed until well blended.
6. Fold in zucchini.
7. Pour into prepared pan.
8. Bake for 1 hour or until toothpick inserted near center comes out clean.
9. Cool cake in pan on wire rack for 10 minutes.
10. Remove from pan.
11. Serve plain, dusted with confectioners sugar or drizzled with your favorite glaze.
Title: Butter Cake
Ingredients:
- 1 1/2 butter
- 2 1/2 granulated sugar
- 5 eggs
- 1 vanilla extract
- 3/4 all-purpose flour
- 3 baking powder
- 1 salt
- 1/4 milk
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9x13 baking pan.
3. Cream butter and sugar until fluffy.
4. Add eggs, one at a time, mixing well.
5. Add vanilla and almond extracts and salt and baking powder.
6. Add flour alternately with milk to butter mixture and mix well.
7. Pour into prepared pan.
8. Bake 35-45 minutes or until toothpick inserted in center comes out clean.
9. Cool in pan 2 minutes then remove and cool on rack.
Title: Caramel Apple Trifle
Ingredients:
- 3 milk
- 1 vanilla instant pudding mix
- 1
- 1/2
- 1
- 16
Instructions:
1. In a large bowl whisk together milk and pudding mix for 2 minutes. Set aside.
2. Cut pound cake into small cubes.
3. Cut the apples in the filling into small pieces.
4. Place 1/2 of cake cubes in bottom of trifle dish, or large glass bowl.
5. Pour 1/4 cup caramel topping over cake.
6. Sprinkle with 1/4 cup toffee bits (or pecans).
7. Spread 1/2 of pudding mixture on top, making sides of trifle dish look pretty!
8. Spoon 1/2 of apple pie filling on top of pudding.
9. Spread half of whipped topping on top of apples.
10. Repeat layers: cake, caramel topping, toffee bits, pudding, apple pie filling, whipped topping.
11. Drizzle with additional caramel topping and toffee bits.
12. Refrigerate until ready to serve.
Title: Delicious Rum Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 rum
- 1/2 water
- 1/2 walnuts
- 1/2 pecans
- 1/2 water
- 1/4 rum
- 1/4 margarine
- 1/2 sugar
- 1
Instructions:
1. Preheat oven to 350° F.
2. Grease a tube pan or bundt pan.
3. Mix all ingredients for cake together except nuts.
4. Place nuts in bottom of pan and pour batter on top.
5. Bake 50-55 minutes.
6. To make sauce: Combine all sauce ingredients together in a sauce pan.
7. Heat until boiling and allow to boil for 2-3 minutes.
8. Pour over cake when cake is done and allow to stand for 30 minutes before serving.
9. Place cake on serving platter.
Title: Feijoa Crumble
Ingredients:
- 10 -14 feijoas
- 2 brown sugar
- 1/2 water
- 100 butter
- 1 flour
- 1 baking powder
- 1/2 brown sugar
- white sugar
Instructions:
1. Pre heat oven to 160'C.
2. Peel & slice feijoas into an ovenproof dish.
3. Add the brown sugar and water and stir to combine.
4. Combine the butter,flour, baking powder and 2nd measure of sugar.
5. Mix until like fine breadcrumbs. (use a food processor if liked).
6. Sprinkle topping on fruit and bake for 45-60 minutes, until the fruit is stewed and the topping crisp.
7. Serve hot or warm with custard and/or cream.
Title: Baked Bananas
Ingredients:
- 4 bananas
- 2 cinnamon
- 3 vanilla extract
- 1 sugar
- 4 water
Instructions:
1. Peel the bananas and boil them together with the cinnamon, vanilla extract, sugar and water for about 20 minutes.
2. Bake the bananas in the oven at 275 F for 10 minutes.
3. Serve with favorite ice cream.
Title: Real Tasty Italian Fried Ricotta Balls
Ingredients:
- 3 eggs
- 2 baking powder
- 1 ricotta cheese
- 2 sugar
- 1 flour
- 1 vanilla
- shortening
Instructions:
1. Mix all the above ingredients together and let stand for 1 hour.Using teaspoons, spoon out ingredients and form a ball. Then deep fry in a frying pan with some oil or shortening until light brown.then put on towel paper to drain then toss in powdered sugar or cinnamon and sugar.
2. yes recipe can be doubled.
3. enjoy and.
4. share with family and friends.
Title: Huckleberry Streusel Bars
Ingredients:
- 1 unsalted butter
- 5 unsalted butter
- 1 granulated sugar
- 3/4 salt
- 2 unbleached all-purpose flour
- 3 1/4
- 1
Instructions:
1. Line the bottom and sides of a straight-sided 13-by-9-inch metal baking pan with foil.
2. In a medium bowl, stir together the butter, 3/4 cup of the sugar and the salt. Whisk in the egg yolks. Stir in the flour to make a stiff dough. Transfer about 2 cups of the dough to the prepared pan and press evenly into the bottom. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or if short on time, freeze for 5-7 minutes). Preheat the oven to 325 degrees Fahrenheit.
3. Bake the dough until crust begins to set but does not brown on the edges, about 20 minutes (center will not be firm yet). While crust bakes, prepare the streusel.
4. With your fingers, combine the remaining sugar with the reserved dough until crumbly. Mixture should hold together when pressed, but readily break into smaller pieces.
5. Spread the huckleberry preserves evenly over the hot crust. Scatter the streusel over the preserves, careful not to break it up too much. Set oven temperature to 350 degrees Fahrenheit and bake bars near top of oven until top is golden, about 25 minutes. Once cooled, cut bars into 1 3/4 inch squares.
Title: Big Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 1/2 margarine
- 2 brown sugar
- 1 eggs
- 1 1/2 vanilla
- 2 all-purpose flour
- 1 baking soda
- 2 1/3 salt
- 1 rolled oats
- 1 1/2 granulated sugar
Instructions:
1. Beat butter and brown sugar in large bowl of an electric mixer, until creamy; beat in eggs and vanilla.
2. In separate bowl, stir together flour, baking soda, and salt; gradually add to butter mixture, blending thoroughly.
3. Add oats, chocolate chips, and nuts; mix well.
4. Shape each cookie by spooning dough into a 1/2-cup measure, level off, and turn out onto a greased baking sheet. Space cookies a minimum of 6 inches apart and 2 1/2 from edge of baking sheet.
5. Lightly grease the bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5 1/2-inch circle. To even each cookie's thickness, press it lightly with your finger, if necessary.
6. Bake in a 350 degree farenheit oven for about 15 minutes or until edges are lightly browned. Place on baking sheets and allow to cool for 5 minutes; transfer to racks to cool completely.
7. Store in airtight container.
Title: chocolate fondue
Ingredients:
- 1 heavy cream
- 8 bittersweet chocolate
- 2 Amaretto
Instructions:
1. in the top of a double boiler (or in a saucepan stacked on a smaller one) over hot water, heat cream until warm.
2. add chocolate, stirring until melted and smooth.
3. remove from heat.
4. stir in liquer and transfer immediately to fondue pot over candle flame.
5. serve with strawberries; kiwi slices; banana or apple slices.
6. for butterscotch fondue, substitute 2tbsp half-and-half heavy cream and 1 tbsp kahlua for amaretto and add 8 oz.
7. butterscotch chips.
Title: Gluten-Free Classic Carrot Cake
Ingredients:
- 3 sea salt
- 2 baking soda
- 1 ground cinnamon
- 1 ginger
- 1 maple syrup
- 1/4 vanilla
- 1/2 molasses
- 1 eggs
- 1 carrots
- 5 crushed pineapple
- 3 walnuts
- 8
- 1
Instructions:
1. Preheat oven to 325 degrees. Grease two 9" cake pans with oil and cut a round of parchment paper for the bottom.
2. In a large bowl, combine the almond flour, salt, baking soda, cinnamon and ginger. In a medium bowl, whisk together the grapeseed oil, agave nectar, vanilla and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the carrots, pineapple and walnuts. Pour the batter into the prepared cake pans.
3. Bake for 30 - 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and let them cool on a rack. When totally cool assemble cake with Cream Cheese Frosting.
4. Cream Cheese Frosting.
5. 8 oz cream cheese, room temperature.
6. 6 tablespoons butter, room temperature.
7. 3 cups confectionary sugar.
8. 1 teaspoon vanilla.
9. juice of 1/2 lemon.
10. Blend cream cheese and butter, then slowly mix in remaining ingredients until smooth.
Title: Lemon Sandwich Cookies (W/ Lemon Cream Cheese Filling)
Ingredients:
- 1 unsalted butter
- 1 icing sugar
- 1 lemon zest
- 1/2 salt
- 2 flour
- 2 granulated sugar
- 4 cream cheese
- 1 lemon zest
- 1 - 1 1/2 icing sugar
Instructions:
1. To make cookies, preheat oven to 350°F
2. In a large bowl using an electric mixer on high speed, beat butter, icing sugar, lemon zest, and salt until combined.
3. With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon.
4. Turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch (1 cm) thick.
5. Wrap and chill until firm, about 1 hour (and up to 3 days).
6. Unwrap dough; place on a lightly floured piece of parchment or waxed paper.
7. With a lightly floured rolling pin, roll dough about 1/8 inch (3 mm) thick. (If dough cracks, let it warm up slightly).
8. Cut out cookies with a 1 1/2 inch (4 cm) round cutter.
9. (Re-roll scraps once, chilling if too soft).
10. Place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar.
11. Bake until barely beginning to brown, 15-20 minutes. Transfer to wire racks to cool.
12. For the filling, in a small bowl, mix cream cheese and zest until smooth.
13. Gradually add 1 cup of icing sugar, mixing until smooth.
14. Mix in remaining sugar as necessary to create a firm but spreadable filling.
15. To form the sandwiches, place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.
Title: Cherry Nut Nuggets
Ingredients:
- 1 butter
- 1 cream cheese
- 1 sugar
- 1 egg
- 1 flour
- 2 1/2 salt
- 1/2 baking soda
- 1/4 pecans
- 1 1/3 maraschino cherry
Instructions:
1. Cream butter and cream cheese and sugar, mix together until light and fluffy.
2. Add egg and almond extract.
3. Beat well.
4. Combine flour, salt and soda.
5. Stir into creamed mixture.
6. chill dough at least one hour.
7. Shape into 1 inch balls.Roll in pecans and place on ungreased cookie sheet. Gently press a cherry half into center of each cookie.
8. Bake 350 for 16-18 minutes.
9. prep time includes chill time.
Title: Pecan Praline Bread Pudding With Irish Cream Sauce Recipe
Ingredients:
- 3 heavy whipping cream
- 1 sugar
- 2/3 eggs
- 4 real vanilla
- 1 salt
- 2 brown sugar
- 1/8 pecans
- 6 -8 butter
- 1 salt
- 1 heavy cream
- 3 sugar
- 1/8 irish cream
- 1 milk
- 1/3 cornstarch
- 1/2
- 1/4
- 1
Instructions:
1. Directions.
2. Heat Oven to 300 degrees.
3. Butter a 9"x13" glass baking pan.
4. To prepare Custard:
5. Whisk custard ingredients until well combined. Add in Bread and let soak while you make the topping.
6. To prepare Topping:
7. Mix ingredients until crumbly and butter is incorporated throughout.
8. To assemble:
9. Pour Custard Mixture into Buttered pan. Spread Topping Mixture evenly over Custard.
10. Bake 45 minute @ 300 degrees. Increase oven temperature to 350 degrees and bake an additional 15 minute It should look puffed up and test done. Let set for 10-15 minute before serving.
11. To prepare Irish Cream Sauce:
12. In a saucepan over medium heat stir & dissolve Sugar into Cream. Add the Irish Cream, raise heat and bring to low boil. Let boil 2-3 minute to burn off alcohol. Make a slurry by adding the Milk & Corn Starch together & stirring util completely dissolved. Lower heat, add slurry, return to boil & stir constantly. Let thicken until spoon is coated and a nice sauce consistency. Remove from heat & cover until ready to serve. Yield: serves 12.
13. Notes:
14. Serve sauce over pudding as desired.
Title: Simply Delicious New York-Style Cheesecake With Strawberry Sauce
Ingredients:
- 1 graham cracker crumbs
- 2 1/2 unsalted butter
- 1 1/2 sugar
- 2 1/2 cream cheese
- 1 lemon, zest of
- 1 orange, zest of
- 1/2 vanilla extract
- 3 all-purpose flour
- 5 eggs
- 2 sour cream
- 1/2 vanilla bean
- 1 Bourbon
- 1 strawberry sauce
Instructions:
1. Preheat oven to 375 degrees F.
2. Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
3. Lower oven temperature to 350 degrees F.
4. In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.
5. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.
6. Strawberry Sauce:
7. 2 pints fresh strawberries.
8. 1/2 cup sugar.
9. 1 cup water.
10. 1 teaspoon finely grated lemon zest.
11. 2 tablespoons kirsch or brandy.
12. Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
13. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Title: Marshmallow Coconut Squares
Ingredients:
- 1 walnuts
- 1 1/2 pecans
- 1/2 butter
- 2 coconut
- 1 1/2 mini marshmallows
- 1 sweetened condensed milk
- 4 chocolate chips
Instructions:
1. Set oven to 350 degrees.
2. In a 13x9 baking dish, melt butter in oven.
3. Stir in crumbs to make a crust.
4. Sprinkle with coconut, nuts and marshmallows.
5. Drizzle condensed milk over top.
6. Bake for 25-30 mins.
7. Remove from oven, and drizzle with melted chocolate.
8. Cool, cut into squares.
Title: Chew Chews
Ingredients:
- 1 egg
- 1 self raising flour
- 1/2 walnuts
- 4 butter
- 1 sugar
- 1 dates
- 1 salt
Instructions:
1. Mix all ingredients together well and put into shallow slice tin, bake in a moderate oven at 375 deg. for 20 minutes.
2. When cold cut slice into squares.
Title: Cherry Kislings
Ingredients:
- 1 butter
- 1/4 sugar
- 2 flour
- 1/4 salt
- 1/2 maraschino cherry
- 1/2 walnuts
- 1 confectioners' sugar
- 1/4 maraschino cherry
Instructions:
1. Cream the butter and the sugar until light and fluffy.
2. Add flour and salt - blend well.
3. Add almond extract, cherries and nuts.
4. Shape dough into small balls.
5. Place on ungreased cookie sheets about 1 inch apart.
6. Top with cherry halves.
7. Bake 300 degrees 20 -25 minutes.
8. Remove from sheets and roll in confectioners sugar while still hot.
9. Let cool on racks.
10. Roll in sugar again (optional).
Title: Banana Cake with Peanut Butter Frosting
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 1/4 banana
- 1/3 eggs
- 1 creamy peanut butter
- 3
- 3/4
- 1/4
Instructions:
1. Heat oven to 350 degrees F.
2. Grease and flour a bundt pan.
3. In large bowl, combine all cake ingredients, beat on low speed until moistened, then beat 2 minutes at medium speed.
4. Pour batter into greased/floured pan.
5. Bake cake at 350 degrees F for 45-55 minutes, or until toothpick comes out clean.
6. (Cake will be moist on top.) Cool in pan 10 minutes.
7. Remove from pan and cool for 45 minutes, or until completely cooled.
8. Microwave frosting on high for 25-35 seconds, or until thin consistency.
9. Immediately stir in peanut butter.
10. Drizzle warm frosting over cake.
Title: Low- Fat Apricot Dessert Quesadillas
Ingredients:
- 1/2 light cream cheese
- 1 fat free cream cheese
- 1/2 sugar
- 1 lemon zest
- 4 fresh lemon juice
- 4 fat free tortillas
- 1 apricots
- powdered sugar
Instructions:
1. Stir cream cheese, granulated sugar, zest and juice together in a medium bowl.
2. Spread mixture on 1/2 of each tortilla, layer with fruit and fold in half.
3. Coat a 12-in skillet with cooking spray.
4. Arrange two folded tortillas in skillet; saute over med heat till golden, flipping once, about 4 to 5 minutes on 1st side and 1 to 2 on the other.
5. Remove from pan, cover to keep warm.
6. Cut each tortilla in half to form wedges and dust powdered sugar on top.
Title: Nut-Stuffed Semolina Pastries, Cyprus Style
Ingredients:
- 1/4 unsalted butter
- 1 1/4 fine semolina
- 2 orange flower water
- 1/4 salt
- 3 warm water
- 1 unsalted shelled pistachio
- 4 1/2 sugar
- 1 cinnamon
Instructions:
1. In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina.
2. Transfer to a small bowl, cover, and let stand overnight at room temperature.
3. The next day, uncover and add 2 teaspoons orange flower water, the salt, and gradually the warm water, working with your fingers to make a firm dough.
4. Knead for 5 minutes, then cover and let rest 1 hour.
5. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl.
6. Break off pieces of dough slightly larger in size than a walnut.
7. Work in your fingers to form a ball.
8. Press the center with your thumb to make a large well and fill with 1 teaspoon of the nut mixture, then cover over with dough and shape into an oval.
9. Set on a cookie sheet and continue until all pastries are shaped.
10. Bake in a moderate oven (350°) for 30 to 35 minutes or until the yellow color has become a light, not a deep, chestnut.
11. Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners sugar.
12. Cool before storing.
Title: Pavlova With Berries
Ingredients:
- 4 caster sugar
- 1 cornflour
- 1 white vinegar
- 1 vanilla extract
- 300 strawberries
- 1 blueberries
- 1 raspberries
- 150
- 120
Instructions:
1. preheat oven to very slow (120 degrees c).
2. grease and line an oven tray with baking paper and draw a 18cm circle on it.
3. beat egg whites till peaks form.
4. gradually add caster sugar.
5. beating until sugar dissolves in between additions.
6. fold in cornflour and vinegar.
7. spread meringue on baking paper within the circle.
8. level top with spatula.
9. bake uncovered in oven for about 1 1/4 hours or till meringue is firm cool meringue in oven with door slightly open.
10. beat cream extract and icing sugar with electric mixer til peaks form.
11. serve meringue topped with cream mixture and berries.
12. You can also use kiwi fruit, paw paw, strawberries for your fruit topping.
Title: Pumpkin Pie Squares
Ingredients:
- 1 flour
- 1/2 oatmeal
- 1/2 brown sugar
- 1/2 butter
- 2 pumpkin puree
- 1 eggs
- 2 sugar
- 3/4 salt
- 1/2 cinnamon
- 1 pumpkin pie spice
- 1 vanilla
- 1 Cool Whip
- 16
Instructions:
1. MIX CRUST INGREDIENTS TILL CRUMBLY. PRESS INTO 9 X 13 PAN.
2. BAKE AT 350 DEG FOR 10 MINUTES.
3. COMBINE FILLING INGREDIENTS. BEAT WELL. POUR OVER CRUST.
4. BAKE FOR 40 MINUTES OR UNTIL KNIFE COMES OUT CLEAN.
5. TOP WITH COOL WHIP.
6. Evaporated milk can be subbed, but add more sugar to compensate. I like mine spicier than my mom, so I add a heaping tsp of the spices instead of level teaspoons.
Title: Vegan Fudgy Berry Ice Pops
Ingredients:
- 12 silken tofu
- 1/2 maple syrup
- 1/4 cocoa powder
- 1 extra virgin olive oil
- 1 vanilla extract
- 1 sea salt
- 4 strawberries
Instructions:
1. Put all the ingredients, except the strawberries, in a blender and blend well, until smooth and creamy.
2. Pour into popsicle molds.
3. Drop the strawberry slices into each mold.
4. Insert clean popsicle sticks for handles.
5. Freeze for at least 3 hours.
6. Enjoy!
Title: Easy Bake Oven Children's White Frosting Mix
Ingredients:
- 2 powdered sugar
- 3 non-fat powdered milk
- 6 shortening
Instructions:
1. In a medium bowl, combine icing sugar and milk powder. Stir with a wire
2. whisk to blend. With a pastry blender, cut in shortening. Spoon about 1/3
3. cup mixture into each of 8 small containers or ziploc bags. Seal bags
4. tightly. Label with date and contents.
5. Store in a cool dry place. Use within 12 weeks.
6. Makes 8 packages of Children's White Frosting Mix.
7. To Use:
8. 1 pkg. Children's White Frosting mix (above) 3/4 teaspoon water
9. In a small bowl, combine mix and water. Stir well with a spoon until smooth
10. and creamy. Makes about 1/4 cup frosting. A drop or two of vanilla may be
11. added if desired.
Title: Fresh Fruit Dip
Ingredients:
- 125 butter
- 2/3 brown sugar
- 150 -200 light sour cream
- 2 vanilla essence
Instructions:
1. Melt butter and sugar over VERY lOW heat.
2. Stir until it all melts together and the sugar is dissolved. (If it is still a little gritty it doesn't matter, it will smooth out when the sour cream is added).
3. Cool.
4. Add sour cream and vanilla and mix well.
5. Store in airtight container in the fridge.
Title: Snickerdoodles
Ingredients:
- 2 sugar
- 1 eggs
- 2 milk
- 2 vanilla extract
- 1 cream of tartar
- 2 3/4 baking soda
- 2 salt
- 1 ground cinnamon
- 3/4
- 2
Instructions:
1. HEAT oven to 400°F.
2. COMBINE 1 1/2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
3. COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
4. COMBINE remaining 1/2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.
5. BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
6. VARIATION:
7. COLORED SUGAR SNICKERDOODLES: Add 2 teaspoons cinnamon to flour mixture in Step 3. Combine 3 tablespoons colored sugar and 3 tablespoons granulated sugar to use for coating instead of cinnamon-sugar mixture.
8. TIP - Cinnamon-sugar mixture can be put in resealable plastic food storage bag. Place 2 to 3 cookie dough balls at a time in bag. Seal. Shake to sugar-coat dough.
Title: Plum Cake
Ingredients:
- 2 sugar
- 2 flour
- 3 eggs
- 1 plum baby food
- 2 ground cloves
- 1 ground cinnamon
- 1 baking powder
- 2 salt
- 1/2 walnuts
- 1
Instructions:
1. Preheat oven to 325.
2. Mix all ingredients together.
3. Grease and flour your Bundt Pan.
4. Bake for 1 hour.
5. Cool in pan for 5 minutes before turning onto a cooling rack.
Title: Holiday Poke Cake
Ingredients:
- 2 boiling water
- 2 red gelatin
- 1 Cool Whip
- 1
- 12
Instructions:
1. Place cake layers, top side up, in two 9" round cake pans.
2. Pierce cake with large fork at 1/2" intervals.
3. Stir 1 cup of the boiling water into each flavor gelatin in seperate bowls 2 minutes or until completely dissolved.
4. Carefully pour red gelatin over 1 cake layer and lime gelatin over the other. Refrigerate 3 hours.
5. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
6. Spread with about 1 cup of the Cool Whip.
7. Unmold second cake layer; place on first cake layer.
8. Frost with remaining Cool Whip.
9. Refrigerate until ready to serve