lumicero/recipes-ing2inst huggingface dataset:
Title: Butter Almond Tea Cakes
Ingredients:
- 1 1/4 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 3/4 sugar
- 1 sugar
- 3 1/2 almond paste
- 2 eggs
- 1/2 vanilla extract
- 1/2 buttermilk
- 1/2 powdered sugar
- 1 unsalted butter
- 2 milk
- 1 1/2 - 2 1/2
- 1/4
Instructions:
1. Preheat oven to 325. Line 48 mini muffin cups with non-stick spray.
2. Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and almond paste until smoothly blended, about 1 minute.
4. Add the eggs one at a time, mixing until each is blended into the batter.
5. Add the vanilla and almond extracts and beat for 2 minutes or until the batter is smooth.
6. On low speed, add the flour in 3 additions and the buttermilk in 2 additions, beginning and ending with the flour and mixing just until the flour is incorporated and the batter looks smooth.
7. Fill each cup with a slightly rounded tablespoon of batter. Bake just until the tops feel firm and a toothpick comes out clean, about 15 minutes. Cool in pans for 5 minutes.
8. Remove from pans and cool on a wire rack.
9. To make the glaze, in a small bowl, whisk the powdered sugar, melted butter, 1 1/2 tablespoons milk and almond extract until smooth. Add up to 1 tablespoon more milk if needed for the proper consistency.
10. If spread on warm cakes, the glaze will melt and become shiny. If spread on cooled cupcakes, the glaze will be white and opaque. The glaze will become firm as it sets.
Title: Mama Jo's Blueberry Cake
Ingredients:
- 1 water
- 2/3 butter
- 1/2 eggs
- 3 Cool Whip
- 15 cream cheese
- 1 granulated sugar
- 1 powdered sugar
- 3
Instructions:
1. Bake cake mix according to directions in 3 layers.
2. Cool.
3. Mix cool whip, cream cheese, and both sugars.
4. Spread mixture cream cheese mixture between layers and top.
5. Pour cold pie filing over cake.
6. Serve! And Enjoy!
Title: Autumn Apple Fritters
Ingredients:
- 2 tart cooking apples
- 2/3 all-purpose flour
- 1 powdered sugar
- 1/2 lemon peel
- 1/4 baking powder
- 1 egg
- 1/2 milk
- 1 shortening
- powdered sugar
Instructions:
1. Core apples and cut each cross-wise into 6 rings.
2. In a medium bowl combine flour, 1 tablespoon powdered sugar, lemon peel and baking powder.
3. In a bowl whisk egg, milk and the cooking oil. Add egg mixture all at once to flour mixture, beat until smooth.
4. Using a fork, dip apple rings into batter; drain off the excess batter.
5. Fry 2 to 3 rings at a time in deep hot fat (365° F) for about 2 minutes or until golden, turning once. Drain on paper towels.
6. Repeat with the remaining apple rings. If desired, sprinkle the fritters with the additional powdered sugar. Cool then serve.
Title: Cashew Strudel for Pesach
Ingredients:
- 4 1/4 butter
- 2 roasted cashews
- 3 matzo meal
- 4 sugar
- 1 limes, juice of
- 4 eggs
- 1 guava paste
- 21
Instructions:
1. Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish. In a bowl, mix 4 cups ground cashews, the matzo meal and sugar. Stir in the lime juice and zest, oil and 4 whole eggs. Place half the cake-like batter in the pan and pat it down with your hands.
2. Cut guava paste into long, thin ¼-inch strips and place on top of dough in pan. Add remaining batter, patting it down gently with your hand.
3. Beat egg yolk with a little water and paint top of dough with it. Sprinkle remaining ¼ cup ground cashews on top. Bake for about 45 minutes until golden, or until sides begin to pull away from pan. Cool, slice into 2-inch pieces and serve.
Title: Peppermint Candy Cookies
Ingredients:
- 1
- 3
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Tint the cookie dough with the green food coloring and flavor it with the peppermint extract. Roll it to 1/ inch thickness, and then press out 24 circles using the cookie cutter. Bake for 10-12 minutes.
3. When the cookies are cool, spread with frosting. Before the frosting dries, arrange red and green M&M's over the frosting (so it looks like a Christmas ornament).
4. When the frosting is firm, gently wrap the cookies in cellophane and tie the ends with ribbon.
Title: Eclair Dessert
Ingredients:
- 1 water
- 1/2 butter
- 1 margarine
- 1/4 flour
- 4 salt
- 2 eggs
- 2 1/2 French vanilla instant pudding
- 1 milk
- 3/4 cream cheese
- 1 heavy whipping cream
- 4 chocolate chips
- 2 butter
- 6 -8 margarine
- powdered sugar
- milk
Instructions:
1. Preheat oven to 400'.
2. Cream Puff Base:
3. Bring 1 cup water and 1/2 cup butter to a boil, add flour and salt and mix until dough leaves sides of the pan.
4. Remove from heat, Cool slightly and add eggs, one at a time.
5. Spread dough on ungreased jelly roll pan and bake at 400' for 35 minutes.
6. Break bubbles that form on top and press crust down to be flat, cool completely.
7. Filling:
8. Combine both pudding mixes and 2 1/2 cups milk and blend. Add cream cheese and beat thoroughly.
9. Whip cream until soft peaks form and spread over pudding.
10. Topping:
11. Melt chocolate chips, with 4 tablespoons butter, in microwave on high, stirring every 25-30 seconds until completely melted. Slowly Stir in 2 cups powdered sugar and 6-8 tbsp milk and beat until smooth. Put chocolate Frosting in small plastic bag, snip off small portion of corner of bag and drizzle frosting over entire top of dessert.
12. Refrigerate one hour before serving. Cut into squares to serve.
Title: Baklava - No Honey
Ingredients:
- 1 phyllo dough
- 2 walnuts
- 1 sugar
- 1 unsalted butter
- 2 rose water
- 16 Karo light corn syrup
Instructions:
1. MIx finely chooped walnuts, sugar and 1 heaping T rosewater set aside.
2. Render butter and skim off curdle.
3. Butter cookie sheets with curdle.
4. Lay 1 sheet dough & butter entirely.
5. Place another sheet over this and butter the ends.
6. Mound nut mixture along the short end of the dough and roll up.
7. Crimp the ends of the roll and place on cookie sheet
8. Place rolls tightly against each other
9. When sheet is full, butter the tops.
10. Diagonal cut while raw.
11. Bake at 300 degrees for 1 hour (brown).
12. Syrup - In a sauce pan, mix 1 bottle of white Karo syrup lite with a little water and 1 heaping T rosewater. Boil.
13. Apply to bakliva while hot.
14. Let cooll completely before storinn in air tight plastic container. May be frozen.
Title: Coconut Brownie Pie
Ingredients:
- 2 2/3 coconut
- 1 sweetened condensed milk
- 1/2 butter
- 3 sugar
- 3/4 all-purpose flour
- 1/2 eggs
- 3 vanilla
- 1
Instructions:
1. Preheat oven to 325°F.
2. Lightly grease a 9 inch pie pan.
3. In a small bowl, combine coconut and milk.
4. Melt butter and chocolate in a small sauce pan over low heat, stirring until smooth.
5. Combine sugar, flour, eggs and vanilla.
6. Stir in chocolate.
7. Pour mixture into pie pan and spread over bottom.
8. Spoon coconut mixture on top leaving a 1/2 inch border around edges.
9. Bake 30-35 minutes.
Title: Apple Strudel
Ingredients:
- 1 egg
- 1 water
- 2 granulated sugar
- 1 all-purpose flour
- 1/4 ground cinnamon
- 2 raisins
- 2 confectioners' sugar
- 1/2
- 1
Instructions:
1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
2. Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
3. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
4. For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
5. For best results, make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
6. For a Vanilla Sauce to serve with the strudel, stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean. Any leftover sauce is delicious over fresh berries or ice cream.
7. For Pear and Cranberry Strudel, you can substitute Bosc pears and dried cranberries for the apples and raisins in this recipe.
Title: Miramichi Fiddlehead Muffins
Ingredients:
- 1 white flour
- 1 whole wheat flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1 cinnamon
- 1/2 allspice
- 1 salt
- 1 egg
- 1/4 white sugar
- 1/2 milk
- 1
- 1/2
Instructions:
1. Grease and flour a 12 cup muffin tin. Preheat oven to 350°F.
2. Put all seven dry ingredients in a bowl and stir well.
3. Add egg, oil, and milk in a bowl and whisk together well.
4. Add sugar and fiddleheads.
5. Mix egg mixture to dry ingredients and mix well.
6. Bake for 20 - 25 minutes.
Title: Aquavit's Gingersnap Cookies
Ingredients:
- 1/2 light brown sugar
- 1 sugar
- 1 unsalted butter
- 1 egg
- 1/3 molasses
- 2 powdered ginger
- 1/2 cardamom powder
- 1/2 powdered clove
- 2 baking soda
- 1/2 salt
- 1/2 white pepper
- 2 1/4 flour
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy.
3. Add the egg and molasses, and incorporate well.
4. Sift together the dry ingredients and add to the creamed mixture.
5. Mix well, then gently fold in the candied orange peel,if using.
6. Place dough in the refrigerator until chilled.
7. Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well.
8. Place 2 inches apart on a greased cookie sheet.
9. Bake for 7 minutes, or until golden brown.
10. Use a spatula to remove the cookies from the sheet and let cool.
Title: Ice Cream Cake
Ingredients:
- 18 -24 oleo
- 1/3 vanilla ice cream
- 1/2 Cool Whip
- 8 peanuts
- 1
Instructions:
1. Crush cookies and mix with melted oleo and spread in the bottom of a 9 x 13 cake pan.
2. Spread layer of softened ice cream.
3. Add a layer of fudge sauce - then a topping of cool whip.
4. Sprinkle with nuts, if desired.
5. Freeze until just before serving time.
Title: Grilled Peaches With Mascarpone & Amaretto
Ingredients:
- 6 honey
- 1/4 mascarpone cheese
- 8 amaretto liqueur
- 3/4
Instructions:
1. Prepare a grill to medium heat.
2. Place the peaches cut-side down onto the hot grill and cook until lightly charred, 2 to 3 minutes. Transfer the peaches, cut sides up, to a baking sheet and drizzle evenly with the honey. Place the dish on the grill and cover the grill.
3. Cook until the peaches are soft, about 5 minutes. Remove the baking dish from the grill and divide the peach halves between dishes. Spoon the mascarpone evenly among the plates and drizzle each plate with amaretto liqueur. Serve immediately.
Title: Grammie Bea's Double Raisin Cake
Ingredients:
- 2 raisins
- 4 cold water
- 2 sugar
- 4 Crisco shortening
- 1 salt
- 1 allspice
- 2 cinnamon
- 2 baking soda
- 4 flour
Instructions:
1. Put raisins in water in pan, and boil for 5 minutes.
2. Let cool, then pour liquid from raisins (2 c.) into cup, and set aside to put in cake.
3. Cream sugar, Crisco, and add spices.
4. Dissolve baking soda in the raisin liquid that was set aside.
5. Add flour and raisins.
6. Beat by hand, until creamy.
7. Grease and flour a large (10x15x2") cake pan.
8. Bake at 350°, until cake springs back in the middle, about 45-60 minutes, checking often.
9. Cool, and frost with vanilla frosting.
10. Note~For a smaller cake, cut recipe in half, and bake in a loaf pan.
Title: Baked Apples With Apricots and Cashews
Ingredients:
- 9 granny smith apples
- 1/2 applesauce
- 1/4 dark raisin
- 1/4 cashews
- 1/3 sugar
- 1/2 lemon juice
- 1 cinnamon
- 1/2 butter
- 4 white wine
- 1
Instructions:
1. Preheat the oven to 375 degrees F
2. Partially peel 8 apples, leaving the bottom half intact
3. Remove the core (I use a melon baller)
4. Cut a thin slice off the bottom of the apple if necessary to make it stand upright
5. Place the apples in a baking dish
6. Peel the 9th apple, cut it into 1/2 inch dice
7. Combine the apple dice with the applesauce, raisins, apricots, cashews, 1/3 cup sugar, lemon juice and 1/4 teaspoon cinnamon
8. Toss to combine
9. Combine the remaining sugar and cinnamon in a small bowl
10. Fill the apples with the stuffing
11. Place 1/2 teaspoon of butter on top of each apple
12. Sprinkle each apple with some of the cinnamon/sugar mixture
13. Add white wine to the baking dish to the depth of 1/2 inch
14. Bake for 1 hour or until tender, basting the apples occasionally with the pan juices
15. Add water (or more wine) if neccesary
16. Serve warm or at room temperature
Title: Summer Pudding
Ingredients:
- 750 mixed berries
- 100 caster sugar
- 5 water
- 11
Instructions:
1. Grease a 1 litre pudding basin or line with clingfilm to help turn out. Dissolve sugar in water over a low heat. Add berries into sugar water and simmer for 7-10 minutes (If you have strawberries or other soft fruits add them 3-4 mins from the end) Trim bread of crusts the cut into fingers. Line pudding basin with bread that has been dunked in the berry juices. Fill half way with fruit then bread and then the rest of fruit and bread again. Put a saucer ontop with a weight and leave in the fridge for 12 hours or overnight. This pudding also freezes well.
2. Serve with pouring cream and any leftover fruit in their juices.
Title: Cold Oven Pound Cake
Ingredients:
- 1 butter
- 1 vegetable shortening
- 3 sugar
- 6 eggs
- 1 buttermilk
- 4 all-purpose flour
- 1 vanilla extract
- 1
Instructions:
1. Cream butter, shortening, sugar and eggs for 10 minutes.
2. Alternately add buttermilk and flour, beating well each time.
3. Add extracts.
4. Pour into greased and floured 10" tube pan and put into cold oven.
5. Turn temperature to 300*.
6. Bake 1 hour and 45 minutes or till cake tests done.
Title: Cashew-Lemon Shortbread Cookies
Ingredients:
- 1/2 roasted cashews
- 1 butter
- 1/2 sugar
- 2 vanilla
- 1 all-purpose flour
- 2 sugar
Instructions:
1. Preheat oven to 325°. Place cashews in food processor; process until finely ground. Add butter, sugar, lemon extract and vanilla; process until well blended. Add flour; process using on/of pulses until dough is well blended and forms ball.
2. Shape dough in 1 1/2-inch balls; roll in additional sugar. Place about 2-inches apart on ungreased baking sheet; flatten slightly with bottom of glass dipped in sugar.
3. Bake 18 minutes or just until set and edges are slightly browned. Remove cookies to wire racks to cool completely.
Title: Torta De Cielo (Almond Sponge Cake)
Ingredients:
- 1/2 eggs
- 5 coarse salt
- 1/2 granulated sugar
- 1/2 baking powder
- 1/4 all-purpose flour
- 1 brandy
- 1
- 1/4
Instructions:
1. Pour hot water over the almonds to cover and let them soak at least six hours; skin them.
2. Pre-heat the oven to 325 degrees F.
3. Butter a 9" springform pan generously; cut a piece of parchment to fit the bottom; lay it in the bottom, press, and turn so that the parchment is buttered on both sides; lightly flour the pan.
4. Chop the nuts roughly, then grind them a little at a time; to qoute Ms. Kennedy, "they should be neither too coarse not too fine.".
5. Beat the egg whites until fluffy; add the salt and continue beating until they are stiff.
6. Add the yolks one by one and continue beating until incorporated.
7. Mix the dry ingredients together and, beating at low speed, gradually add them to the egg mixture.
8. Add the brandy and almond extract, mix well and pour into the prepared pan.
9. Bake for 1 and 1/4 hours in the middle of the oven.
10. Let the cake get cold before removing it from the pan.
11. This moist, textured cake keeps almost indefinitely if stored in a cool dry place--preferably not the refrigerator.
Title: Orange-Tapioca Dessert
Ingredients:
- 3 water
- 1 orange gelatin
- 1 vanilla instant pudding mix
- 1 instant tapioca pudding mix
- 1 mandarin oranges
- 1 crushed pineapple
- 1/2 coconut
- 1
Instructions:
1. Bring water to boil in a large saucepan.
2. Whisk in the gelatin and pudding mixes.
3. Return to boil, stirring constantly; boil for 1 minute.
4. Remove from heat and cool completely.
5. Fold in oranges,pineapple, coconut and whipped topping.
6. Spoon into serving dish or individual dessert dishes.
7. Cover and refrigerate for at least 2 hours.
Title: Chocolate Salami
Ingredients:
- 900 white chocolate
- 300 butter
- 300 sugar
- 8 raisins
- 360
- 12
- 360
Instructions:
1. Put the butter and chocolate in a pan.
2. Melt over low heat.
3. Mix gently to combine.
4. Add sugar and fold in egg yolks.
5. Then, mix in the sliced almonds, raisins and mixed peel.
6. Transfer the mixture to a plastic container.
7. Refrigerate for atleast 2 hours before serving.
8. Enjoy!
Title: Grape Nut Pudding
Ingredients:
- 1 butter
- 1 milk
- 4 sugar
- 2/3 eggs
- 4 vanilla
- 1 1/2 - 2
Instructions:
1. Butter a 1 1/2 quart casserole.
2. Soak Grape-nuts in hot water for a short while.
3. Put into the casserole.
4. Add the butter, milk, sugar, eggs, and vanilla; mix well.
5. Bake in a pan of water in a 350°F oven for 30-45 minutes, maybe more, depending on your oven.
6. Before taking out, check to see if it is firm in the middle.
Title: Mean Chef's Lemon Lemon Cookies
Ingredients:
- 4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 unsalted butter
- 1 1/2 sugar
- 1 egg
- 1/2 sour cream
- 2 lemon zest
- 2 lemon juice
- 3
Instructions:
1. Sift flour with baking powder, baking soda and salt.
2. In large bowl of electric mixer, cream butter and sugar,add egg and beat on medium speed until light and fluffy.
3. At low speed, beat in sour cream, lemon extract and grated lemon zest until smooth.
4. Gradually add flour mixture, beating until well combined.
5. Form dough into a ball, wrap in foil and refrigerate overnight.
6. Divide dough into 4 parts.
7. Refrigerate until ready to roll out.
8. On floured surface roll dough, one part at a time, 1/4-inch thick.
9. Using a 2 to 3-inch cookie cutter or glass, cut out cookies.
10. Use a spatula to carefully pick up and place cookies on a parchment lined sheet pan 2 inches apart.
11. Lightly brush cookies with lemon juice and sprinkle with additional sugar.
12. Bake in preheated 375-degree oven for 10-12 minutes until golden brown.
13. Do not overcook.
14. Remove cookies to wire rack to cool completely.
15. Bake each portion completely before rolling another batch.
Title: Baked Apples
Ingredients:
- 5 granny smith apples
- 2 dark brown sugar
- 1/4 oats
- 1/4 cornmeal
- 1 pumpkin pie spice
- 1/2 water
- 1
Instructions:
1. Pre-heat oven to 400 deg.
2. Mix the sugar, oats, cornmeal, spices and dried fruit in a bowl.
3. Stuff the mixture into the cavities in the apples.
4. Place in a 9x9 baking pan and add water, and whatever of the spice mixture didn't fit in the apples.
5. Bake for about an hour, checking periodically to make sure the water is not cooking away.
Title: Strawberry Dessert Pizza
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 sugar
- 1/3 strawberries
- 1
- 2
Instructions:
1. PREHEAT oven to 350°F.
2. Press dough firmly onto bottom of greased 12-inch pizza pan.
3. Bake 20 minute or until golden brown.
4. Cool in pan on wire rack.
5. BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended.
6. Stir in whipped topping.
7. SPREAD cream cheese mixture onto crust; top with strawberries.
8. Serve immediately, or cover and refrigerate until ready to serve.
9. Store leftovers in refrigerator.
Title: Banana Split Pie for a Crowd....no Raw Eggs
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 1 margarine
- 2 fat free cream cheese
- 1 Cool Whip
- 1 instant vanilla pudding
- 4 crushed pineapple
- bananas
- maraschino cherry
Instructions:
1. Mix crumbs with butter and firmly pat the crumbs down on the bottom of a 9 x 13 pan.
2. Place pan in a 350 degree oven for about 5-10 minutes or until a light golden brown.
3. Set aside and let cool thoroughly.
4. Meanwhile in a medium bowl, combine cream cheese, pudding,3/4 tub of whip cream and a dash of milk and mix well.
5. Then fold in the remaining 1/4 of whip cream left. The other tub of whip cream will be used for the topping.
6. Spread the mixture over the crust.
7. Drain pineapple and reserved the juice for later use.
8. Add pineapple over topping evenly.
9. Slice bananas and dip them in the pineapple juice so that they don't discolor.
10. Place bananas over the pineapple.
11. Spread whip cream over bananas.
12. Drizzle chocolate syrup over whip cream.
13. Top with cherries.
14. Keep refrigerated until ready to serve.
15. Enjoy!
Title: Cranberry Pecan Butter Tarts
Ingredients:
- 3 eggs
- 1 corn syrup
- 1 granulated sugar
- 2 butter
- 1 vanilla
- 1 pecans
- 2/3 cranberries
- 24
Instructions:
1. In medium bowl, beat eggs LIGHTLY with a fork.
2. Add corn syrup, sugar, melted butter and vanilla.
3. Stir until blended.
4. Divide nuts and cranberries evenly among tart shells.
5. Pour in filling until shells are 2/3 full.
6. Bake in preheated 350F (180C) degree oven for 20 to 25 minutes or just until set and golden.
7. Hint: if you have a 3 or 4 cup measuring cup, pour the filling into this and then fill up the tart shells.
8. Much easier.
Title: Chocolate Marshmallow Fondue
Ingredients:
- 8 marshmallow creme
- 1/2 rum
- 1/2 Grand Marnier
Instructions:
1. Melt the chocolate in a double boiler (or microwave slowly).
2. Add marshmallow creme. If you need to thin the chocolate - you can add shortening or a little whole milk.
3. Add the liquor on top, and light a match to it.
4. Stir into the chocolate mixture to extinguish the flame.
5. Serve with strawberries, pound cake, graham crackers, marshmallows, etc.
6. crate and barrel have the best fondue servers - that stay hot with the help of a little tea candle. (for $8.50)
7. http://www.crateandbarrel.com/family.aspx?c=4720&f=30613.
Title: Zimtsterne (Cinnamon Stars)
Ingredients:
- 2 granulated sugar
- 1 toasted hazelnuts
- 1 1/2 all-purpose flour
- 3/4 cinnamon
- 2 ground nutmeg
- 1 powdered sugar
- 1/4 icing sugar
- 1/4 water
- 1
- 1 1/2
- 1/2 - 1
Instructions:
1. In a small bowl, beat 2 egg whites just until soft peaks form. Gradually beat in 1 cup superfine sugar, beating until soft peaks form.
2. Stir in the nuts, flour and spices together. Fold into the beaten egg whites.
3. Let the mixture rest for 30 minutes so the nuts can absorb the moisture.
4. Roll out 1/4-inch thick on surface, lightly sprinkled with powdered sugar.
5. Cur with star-shaped cookie cutter. Place on greased baking sheet.
6. Bake in 325F oven for 10-15 minutes. Cool on rack.
7. Frost with icing. Store cookies in covered container.
8. ICING: Beat 1 egg white slightly. Gradually stir in 1 1/2 cups powdered sugar. Add water till icing is of spreading consistency.
Title: B. C. Apple Cake
Ingredients:
- 1/2 sugar
- 1 1/2 flour
- 1/3 margarine
- 3/4 milk
- 1 egg
- 2 baking powder
- 1 salt
- 1 1/2 apples
- 1/2 brown sugar
- 3 margarine
- cinnamon
Instructions:
1. Mix sugar, margarine, egg and milk together.
2. Combine dry ingredients and add to mixture.
3. Beat well.
4. Pour into greased and lightly floured 9"x9" cake pan.
5. Spread apples closely together on top of batter.
6. Mix margarine and brown sugar and dot over apples.
7. Sprinkle with cinnamon.
8. Bake at 350 deg.F for 30-35 minutes.