lumicero/recipes-ing2inst huggingface dataset:
Title: Pistachio Pudding Dessert
Ingredients:
- 72 -90 butter
- 1/2 instant pistachio pudding mix
- 2 milk
- 2 vanilla ice cream
- 1 Cool Whip
- 1
Instructions:
1. Place the crackers into a plastic storage bag and break into crumbs with a rolling pin. Pour crumbs into a bowl and add the melted butter. Spread into the bottom of a 13x9 inch pan to make a crust.
2. Bake at 350°F (4 gas marks) for 20 minutes.
3. Cool.
4. Mix pudding with 2 cups of milk using the directions on the side of the package. Add in softened (not melted) vanilla ice cream.
5. Pour over the cooled cracker crust. Top with Cool Whip.
6. Use a vegetable peeler to create chocolate curls as garnish across the top.
7. Chill until ready to serve.
Title: Baked Apple Pudding
Ingredients:
- 11 apples
- 2 ground cinnamon
- 2/3 brown sugar
- 1/4 hot water
- 1/2 flour
- 1 1/2 brown sugar
- 3/4 butter
- 1/2
Instructions:
1. Peel, core, and slice apples. Spread over the bottom of a lightly greased 9x12 baking pan. Sprinkle cinnamon over the apples. Set aside.
2. To make syrup, mix brown sugar with hot water and lemon juice. Pour half of the syrup over the apples. Reserve other half.
3. To make topping, mix flour and brown sugar together, cut in butter until crumbly. Sprinkle topping evenly over the apples.
4. Pour other half of syrup over the topping.
5. Bake at 350 degrees F for 60 minutes. Serve warm.
Title: Old Fashioned Potato Salad
Ingredients:
- 4 eggs
- 3 dry mustard
- 1 red bell pepper
- 1 carrot
- 1 green onions
- 3 salt
- 1 salt
- 2 mayonnaise
- 1 black pepper
- 1/2 paprika
- 1 cider vinegar
- 3 celery seed
- 1/2 celery
- 3 baby dill pickles
- 10 fresh parsley
- 2
Instructions:
1. In large pot, cook potatoes over high heat using 1 tablespoon of salt added to just enough water to cover the potatoes. Boil until tender when pierced with a knife. Drain. Half or quarter potatoes as desired and set aside.
2. Hard boil eggs and cool. Peel and dice 2 of the eggs into 1/4 inch cubes. Slice the 3rd egg into 1/4 inch rounds and set aside for the garnish.
3. Combine diced egg, mayonnaise, celery seed, mustard, 2 teaspoons of salt and black pepper in a large bowl and whisk to combine.
4. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, carrot, pickle, green onions and chopped parsley. Stir to combine.
5. Chill for 30 minutes or longer. Garnish with paprika and reserved hardboiled egg slices.
Title: Lavender Mint Fruit Salad
Ingredients:
- 2 water
- 2 granulated sugar
- 2 fresh mint leaves
- 2 strawberries
- 2 grapes
- 4 oranges
- 5 pineapple chunks
- 1 kiwi fruits
- 3 lime, juice and zest of
- 1
Instructions:
1. To make simple syrup, bring sugar and water to a boil over medium heat. Add lavender and mint. Cover and steep 30 minutes. Strain and chill until needed. Keeps up to one month refrigerated.
2. Combine fruit, lime juice, lime zest and syrup to taste.
3. Chill two to three hours to allow flavors to meld.
Title: Boston Bruins Wasp Cake
Ingredients:
- 1 instant vanilla pudding
- 2 milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. Boil milk and pudding mix in a saucepan.
3. Add cake mix.
4. Pour into a well-greased bundt pan.
5. Pour 1/4 of butterscotch chips on top.
6. Bake at 350°F for 30 minutes.
7. Pour rest of butterscotch chips on top and return to oven for 10 minutes.
Title: Spumoni Cake
Ingredients:
- 1 eggs
- 4 water
- 3/4 instant chocolate pudding mix
- 1/2 maraschino cherry
- 1/2 maraschino cherry juice
- 1/3 instant pistachio pudding mix
- 2 powdered sugar
- 1/2
- 3
- 1/2
- 3
- 4
- 1/2
- 1
- 1/3
Instructions:
1. Preheat oven to 350°; grease three 8 inch layer pans.
2. Mix together cake mix, eggs, water and oil; beat for 2 minutes. Divide batter evenly into 3 separate bowls.
3. Mix ingredients for one of the layers into each bowl of batter; pour into prepared pans.
4. Bake for about 25 minutes or until picks inserted in centers come out clean.
5. Let cakes cool in pans for 5 minutes, then remove to rack and cool completely.
6. Meanwhile, chill large bowl and beaters thoroughly.
7. Combine cold whipping cream, sugar and rum extract in chilled bowl.
8. Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface.
9. Layer cake with chocolate on bottom, then pistaschio, then cherry, frosting with whipped cream between each layer then top and sides of cake. Sprinkle almonds on top.
Title: Hollywood Cheesecake
Ingredients:
- 1 shortening
- 3/4 graham cracker crumbs
- 1 cinnamon
- 1/4 sugar
- 1/4 butter
- 2 cream cheese
- 3/4 sugar
- 6 eggs
- 2 vanilla
- 3 sour cream
- 1/2 sugar
- 2 vanilla
Instructions:
1. Grease a 9-inch spring-form pan with shortening. Sift crumbs and almond flour with cinnamon, and sugar, combine with butter, and cover sides and bottom of pan. Bake for about 10 minutes, or until lightly browned.
2. Cream the cheese. Add sugar, eggs and vanilla and beat until smooth. Pour into crumb-lined pan and bake for about 40 minutes. Remove and let cool for about 15 minutes.
3. Raise heat to 425 degrees. Mix sour cream, sugar and vanilla until well blended. Spread over the filling and bake for about ten minutes. Remove from oven and let stand at room temperature for about five hours before serving.
Title: Vanilla Stars (Vanillesternchen- German Christmas Cookies)
Ingredients:
- 200 butter
- 400 sugar
- 150 salt
- 1 egg
- 1 flour
- 100 butter
- 2 vanilla beans
- 80 powdered sugar
- 100 -150 quince jelly
Instructions:
1. To Make Dough:
2. Cut the cold butter up into small pieces and mix together with the rest of the ingredients in a kitchen mixer with a kneading attachment. Later knead with hands into a smooth dough (could also use fork if you don’t have a food processor). Wrap the dough in Saran wrap and let rest in the refrigerator for at least an hour.
3. Vanilla Topping:
4. Preheat the oven to 200°C (375 F.).
5. Melt butter.
6. Slit the vanilla beans with a razor lengthwise and scratch out the insides with the tip of a sharp knife.
7. Stir half of the vanilla essence and one hollowed vanilla hull into the melted butter.
8. The rest of the vanilla and the other hull mix with the powdered sugar.
9. Sprinkle work space with flour and roll the dough until it is even and about 3 millimeters thin. With a small star cookie cutter (4 cm) cut out stars and lay them on parchment paper on a cookie sheet.
10. Bake cookies in oven for about 10 minutes(try not to let them get brown).
11. Immediately after baking brush or dip the surface of every star with the vanilla butter sauce and let them cool.
12. Warm up the quince jelly in a small sauce pan on the stove and stir until smooth.
13. Brush half of the stars with quince jelly and thickly sift the vanilla powdered sugar mixture over the other half.
14. Store in an air-tight container. These cookies take a few days to fully ripen so it is a good make-ahead cookie for the advent season.
Title: Chocolatey Bread Pudding
Ingredients:
- 4 milk
- 2 butter
- 3 cocoa powder
- 2 sugar
- 1 salt
- 1/2 eggs
- 3 orange zest
- 1
Instructions:
1. Set oven at 350 deg F/180 deg Celsius.
2. Use a large saucepan, and put in the bread and the milk.
3. Bring to a boil, stirring, and simmer until the milk has been absorbed.
4. Stir well or whisk to get a smooth texture. Pull off heat.
5. Add the butter, cocoa powder, sugar and salt and stir until well blended.
6. Grease an oven dish.
7. Add the egg yolks to the mixture and mix in well, and also add the citrus zest and stir
8. Beat the egg whites until stiff, and fold into the pudding mixture.
9. Ladle the mixture into the greased dish and bake 40 - 45 minutes.
10. Serve with custard or ice cream.
Title: Nita's Dessert
Ingredients:
- 1 crushed pineapple
- 2 pecans
- 1 brown sugar
- 1 butter
- 1/2
Instructions:
1. Pre-heat oven to 350°F
2. Pour the can of crushed pineapple (juice and all) into the bottom of a 9x13-inch pan.
3. Next scatter one bag of frozen peaches over the pineapple, followed by the powdered cake mix (do not mix cake powder with anything, just use the mix).
4. Top it with another layer of the frozen peaches, then with the pecans.
5. Scatter the brown sugar over the top.
6. Pour the melted butter over top.
7. Bake for an hour to 55 minutes.
Title: Easy Fresh Fruit Sabayon
Ingredients:
- 8 dried ginger
- 1 brandy
- 1/3 brown sugar
- 1 sugar
- 1/4 vanilla
- 1/4 berries
- 1/2
- 1
Instructions:
1. In metal mixing bowl, whisk together all except the berries.
2. Pour into double boiler or over simmering water in a saucepan if you don't have one.
3. Whisk the sabayon (that's what it is now!) continuously until thick which takes about 5 minutes.
4. This should look a lot like softly whipped cream and easily coat the back of a spoon.
5. Divide berries among 4 serving dishes.
6. Large wine glasses work well.
7. Equally pour the sabayon over the berries.
8. ENJOY!
Title: Okara Oatmeal Carob Chip Cookies Recipe
Ingredients:
- 1 whole wheat flour
- 1/2 rolled oats
- 1 1/2 baking soda
- 3/4 honey
- 1/4 pure vanilla extract
- 1/2 carob chips
- 1 sunflower seeds
- 1/4 walnuts
- 1/4
Instructions:
1. Preheat oven to 350°F Line cookie sheets with Silpat baking liners or parchment paper.
2. Stir together okara, whole wheat flour, rolled oats, and baking soda in a medium bowl.
3. In a small bowl, whisk together vegetable oil, honey, and vanilla extract.
4. Add wet ingredients to the dry ingredients, stirring with a large fork until combined. Fold in carob chips or chocolate chips, along with sunflower seeds or nuts.
5. Drop by the teaspoonful on to prepared cookie sheets. Flatten slightly with the back of an oiled fork to about 1/2-inch thickness.
6. Bake 12 to 15 minutes.
Title: Taffy Apple Salad
Ingredients:
- 1 all-purpose flour
- 1/2 white sugar
- 2 dry tapioca
- 2 cider vinegar
- 1 crushed pineapple
- 4 apples
- 2 unsalted peanuts
- 1
Instructions:
1. In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and the reserved pineapple juice. Cook over medium heat, stirring constantly, until thick. Remove from heat and chill.
2. In a large bowl, combine the pineapple, apples, peanuts, and chilled tapioca mixture. Fold in the whipped topping and chill for at least 1 hour before serving.
Title: Cranberry White Chocolate Cookies!!
Ingredients:
- 1 2/3 sugar
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 3/4 brown sugar
- 1 egg
- 10 white chocolate chips
- 1 frozen cranberries
- 1/2 walnuts
Instructions:
1. Preheat oven to 375.
2. Beat butter and brown sugar until it's creamy.
3. Stir in egg.
4. Gradually add flour, baking soda and salt.
5. Stir in cranberries, chips and walnuts.
6. Bake on a greased sheet for 10-15 minutes.
7. Let stand for a few minutes.
8. Remove and cool.
Title: Sylvia's Walnut Cookies
Ingredients:
- 1/2 butter
- 1/4 margarine
- 1 sugar
- 2 egg
- 2 lemon juice
- 1/2 vanilla
- 1 flour
- 1/2 walnuts
Instructions:
1. In mixing bowl cream butter & sugar.
2. Beat in egg yolk, orange rind, lemon juice and vanilla.
3. Gradually stir in flour.
4. CHILL.
5. Using 1/2 tbs for each, shape into small balls.
6. Dip in slightly beaten egg white.
7. Roll in nuts.
8. Place 2 inches apart on greased cookie sheet.
9. Bake at 350F about 16-18 minutes.
10. Set on wire rack to cool.
Title: Rhubarb Crunch
Ingredients:
- 1 flour
- 1/2 oatmeal
- 1 brown sugar
- 1/2 butter
- 1 cinnamon
- 4 rhubarb
- 1 sugar
- 1 water
- 2 cornstarch
- 1 vanilla
Instructions:
1. Mix the flour, oatmeal, brown sugar, melted butter, and cinnamon until crumbly.
2. Press half of the oatmeal mixture into a 9" square pan.
3. Cover with the diced rhubarb.
4. Combine the sugar, cornstarch, water and vanilla in a small saucepan.
5. Cook sugar mixture until thick, stirring frequently.
6. Pour liquid over rhubarb.
7. Top with remaining oatmeal mixture.
8. Bake at 350 degrees F for one hour.
9. Cut and serve warm with or without whipped, ice or other cream.
Title: Chewy Chocolate Chip Cookies
Ingredients:
- 3/4 white sugar
- 1 brown sugar
- 1 margarine
- 2 eggs
- 1 vanilla
- 3 flour
- 3/4 baking soda
- 1/4 salt
- 1 chocolate chips
Instructions:
1. Preheat the oven to 350.
2. Cream sugars and margarine.
3. Add eggs and vanilla.
4. Add baking soda, salt.
5. Then add the flour slowly.
6. Lastly add chocolate chips.
7. Form into about 1 " balls.
8. Bake for 10-15 minutes.
9. Let cool, or eat when still warm!
Title: Rich Brandy Christmas Fruitcake
Ingredients:
- 450 currants
- 175 sultanas
- 175 raisins
- 50 brandy
- 50 flour
- 1/2 salt
- 225 ground nutmeg
- 1/2 mixed spice
- 1/2 ground ginger
- 1/2 cinnamon
- 1/2 butter
- 1/2 soft brown sugar
- 225 eggs
- 225 treacle
- 4 lemon
- 50 orange
- 1 orange
Instructions:
1. The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen!
2. pre-heat oven to 275ºF/140ºC.
3. Grease and line with greaseproof paper an 8 inch/20cm round cake tin.
4. Sift the flour salt and spices into a large mixing bowl.
5. In a separate bowl cream the butter and sugar together until the mixtures fluffy.
6. Beat the eggs and add them a little at a time.
7. Fold in the flour and spices.
8. Stir in the fruit that has been soaking along with any excess liquid.
9. Mix in the treacle.
10. Spoon into the cake tin and spread out evenly.
11. Cover the cake with a double square of greaseproof paper with a small hole in the top.
12. Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.
13. When the cake is cold wrap in double greaseproof paper and store in an airtight tin.
14. Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glacè cherry syrup.
15. First poke little holes in the cake with a knitting needle or a skewer.
16. Come Christmas you will have a very very rich fruit cake.
17. Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!
Title: Topsy-Turvy Banana Crunch Cake
Ingredients:
- 1/3 old fashioned oats
- 3 brown sugar
- 1 all-purpose flour
- 1/4 ground cinnamon
- 2 butter
- 2 pecans
- 1 sour cream
- 1/2 egg
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F Lightly grease 8-inch square baking pan.
2. Combine oats, brown sugar, flour and cinnamon in small bowl. Cut in butter with pastry blender or 2 knives until crumbly. Stir in pecans.
3. Combine cake mix, sour cream, banana and egg in medium bowl. Beat with electric mixer at low speed about 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Spoon half of batter into prepared pan; sprinkle with half of oat topping. Top with remaining battter and topping.
4. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.
Title: Deep Fried Snickers Bars
Ingredients:
- 1/4 flour
- 1/4 powdered sugar
- 1 egg
- 1 vanilla extract
- 6
- 10
Instructions:
1. Mix all ingredients except candy bars.
2. Coat snickers bars.
3. Deep fry 3 minutes.
4. Drain on paper towels.
Title: Peanut Butter Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 butter
- 1 peanut butter
- 2 eggs
- 3 flour
- 2 baking soda
- 1 vanilla
Instructions:
1. cream butter and sugars
2. add peanut butter
3. add eggs
4. beat well
5. add vanilla
6. sift flour and baking powder add to mixture
7. roll into 80 balls press with floured fork in 2 directions to flatten
8. bake in oven it says 175 degrees but i feel this is typo im guessing 375 degrees 10 minutes.
Title: Chocolate Chip Pound Cake
Ingredients:
- 6 sugar
- 3 water
- 1 1/2 butter
- 1/2 margarine
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 1/2 baking soda
- 1/8
Instructions:
1. Preheat oven to 350-degrees F.
2. Grease and flour 9x5-inch loaf pan.
3. Blend sugar and cocoa in saucepan.
4. Stir in water.
5. Simmer over med.
6. lowheat, stirring until smooth.
7. Simmer for 3 minutes.
8. Cool.
9. Cream butter or margaine in large bowl until fluffy.
10. Beat in sugar and eggs.
11. Blend in vanilla.
12. Sift flour, baking powder and salt.
13. Add sifted ingredients alternately with milk to creamed mixture.
14. Fold in chocolate chips.
15. Pour 1/3 of batter into pan.
16. Divide remaining batter in half.
17. Mix one portion (one half of remaining batter) into cocoa mixture with baking soda.
18. Spoon over batter in pan.
19. Top with remaining (1/3 of original batter) batter.
20. Bake for 65-75 minutes or until toothpick comes out clean.
Title: Vegan Chocolate Cake
Ingredients:
- 5 applesauce
- 2 water
- 2 vanilla extract
- 2 white vinegar
- 2 1/2 unbleached all-purpose flour
- 3/4 cocoa powder
- 2 salt
- 1/2 baking soda
- 2
Instructions:
1. Preheat oven to 375. Line two 9 inch baking pans with parchment paper. If you don't have parchment paper, spray with Pam.
2. In a large bowl mix together the applesauce, water, vanilla, and vinegar.
3. In a seperate bowl, combine remaining ingredients.
4. Gradually add the dry ingredients to the liquid mixture. Beat well.
5. Bake for 25-30 minutes or until a toothpick is inserted and comes out clean.
Title: Delicious Custard
Ingredients:
- 1/2 milk
- 2 vanilla instant pudding mix
- 1/2 ground nutmeg
- 1 vanilla extract
- 1 sugar
- 1/2
Instructions:
1. In a large bowl mix all ingredients together.
2. Refrigerate 6-8 hours or overnight.
3. Serve in custard cups.
4. Sprinkle with additional ground nutmeg.
Title: Cinnamon Layer Cake
Ingredients:
- 3/4 brown sugar
- 3 brown sugar
- 1/2 unsalted butter
- 1 ground cinnamon
- 1 fat free sour cream
- 1 eggs
- 3 canola oil
- 1/3 water
- 1/4 butter
- 2 margarine
- 3/4 vanilla extract
- 2 confectioners' sugar
- 3
Instructions:
1. Pre heat oven to 350 degrees.
2. Coat 2 (9") round cake pans with cooking spray.
3. Cake.
4. Combine 3/4 cup brown sugar,butter & 1tsp cinnamon.
5. Spread half of mixture in each pan to within 2" of edge.
6. At medium speed beat cake mix, sour cream,eggs,oil and 1/4 cup water until blended.
7. Increase speed to medium-high beat until fluffy, about 2 minutes.
8. Transfer 1 cup to a small bowl.
9. Divide rest of batterbetween the 2 pans over the sugar.
10. Stir remaining brown sugar & cinnamon into reserved batter.
11. Drop by heaping Tbs on to batter in pans.
12. Swirl being careful not to stir up sugar layer.
13. Bake 25-30 minutes or until toothpick inserted into center comes out clean.
14. Cool on racks 10 minutes.
15. Remove from pans.
16. Cool on racks.
17. Frosting
18. At medium-high speed beat cream cheese,butter& vanilla until smooth.
19. Beat in sugar until light & fluffy.
20. If desired reserve 1 cup to a pastry bag with star tip.
21. Place 1 cake layer sugar sid up on a plate.
22. Spread with 1 1/2 cups frosting to within 1/2" of edge.
23. Top with remaining cake layer sugar side down.
24. Spread with remaining frosting.
25. With reserved frosting pipe rosettes.
26. serves 16.
Title: Double Fudge Cola Cake
Ingredients:
- 1/2 butter
- 1 miniature marshmallow
- 1 all-purpose flour
- 3/4 cocoa powder
- 2 1/3 baking powder
- 3/4 baking soda
- 1 1/2 salt
- 1 granulated sugar
- 1/2 shortening
- 2 vanilla
- 1/2 eggs
- 1/2 buttermilk
- 2 butter
- 2 cocoa powder
- 3/4 vanilla
- 1/2 powdered sugar
- 1/2
- 1/4
- 1
- 3
Instructions:
1. In a saucepan, bring 1/2 cup butter, 1 cup cola and baking choclate to a boil.
2. Remove from heat and stir in marshmallows until dissolved.
3. Set aside and allow to cool to room tempurature.
4. In a bowl, combine flour, 3/4 cup cocoa powder, baking powder, baking soda, and salt. Set aside.
5. With an electric mixer, beat together sugar, shortening, oil and 2 tsp vanilla until fluffy.
6. Add eggs, buttermilk, and beat until smooth.
7. Add 1/2 of the dry mixture into the wet mixture and beat until smooth, scaping the sides of the bowl often.
8. Add colled cola mixture and beat.
9. Add remaining dry mixture and beat for 4 minutes. Batter will be thick.
10. Pour batter into a greased and floured 13 x 9 x 2 baking pan.
11. Bake on top rack of a 350 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean.
12. Cream butter with electric mixer.
13. Add 1/2 cup cocoa powder, 1/4 cup cola, choclate syrup and 1 tsp vanilla and beat until smooth.
14. Slowly add powdered sugar, scaping the sides f the bowl often, while beating with the mixer.
15. If frosting seems dry, add small amounts of cola until you reach desired consistency.
16. Frost cake while warm.
Title: Fast Fruit Dessert
Ingredients:
- 1 instant lemon pudding mix
- 1 sour cream
- 1
Instructions:
1. Combine pudding mix and peaches with syrup in a bowl.
2. Blend in sour cream.
3. Place in serving dish and sprinkle with garnish.
4. Chill until served.
Title: Coconut Cake
Ingredients:
- 1 1/2 sugar
- 2 flour
- 1 baking soda
- 3/4 coconut
- 1 salt
- 2 eggs
- 2 crushed pineapple
- 1/2 brown sugar
- 1/4 evaporated milk
- 1 butter
- 1/2 sugar
- 1/2 vanilla
- 1
Instructions:
1. Mix together sugar, flour,soda, coconut,salt, slightly beaten eggs & pineapple with juice.
2. Pour into a greased and floured 9x13 pan.
3. Top with brown sugar and nuts.
4. Bake at 350 degrees for 40-45 minutes.
5. While cake is baking; cook evaporated milk,sugar,butter and vanilla in a saucepan until boiling.
6. Pour over cake as soon as it is removed from oven.
7. Prick cake with fork so topping will be absorbed.
Title: Christmas Surprise Cookies
Ingredients:
- 1 butter
- 1 creamy peanut butter
- 1 brown sugar
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 3 1/2 flour
- 1 baking soda
- 1/2 salt
- 1
Instructions:
1. Combine butter, peanut butter, and sugars using electric mixer until light and fluffy.
2. Slowly add eggs and vanilla until combined.
3. Mix in flour, salt, and baking soda.
4. Cover and chill dough for 2-3 hours.
5. When dough is chilled, take 1 tablespoon of dough and flatten.
6. Place miniature candy bar in center of dough and then form dough into ball around candy bar.
7. Place on cookie sheet and bake at 325°F for 10 to 12 minutes.
8. Let cookies cool on baking rack or on wax paper.
9. When cooled, drizzle melted milk chocolate over each cookie.
10. Store in a cool place.
Title: Marshmallow Cake
Ingredients:
- 4 margarine
- 4 butter
- 4 marshmallows
- 7
Instructions:
1. In a pan melt together the margarine, marshmallows and toffee pieces.
2. When melted, take off the heat.
3. Add the Rice Krispies; mix well.
4. Pour into a greased tray (I use a roasting tray).
5. Flatten mixture and leave to set.
Title: Old-Fashioned Shortbread (4 Ingredients)
Ingredients:
- 2 all-purpose flour
- 1 butter
- 3/4 confectioners' sugar
- 1 1/2 vanilla extract
Instructions:
1. Preheat oven to 360‘F.
2. In medium size bowl mix all ingredients until the dough is smooth and holds together.
3. Divide dough in half. Press each half into an ungreased 8-inch round pan.
4. Cut shortbread into eight slices.
5. Bake for 15-20 minutes or until the edges are lightly brown.
6. Remove shortbread from oven and immediately recut with a sharp knife.
7. Cool in pan for 30 minutes then transfer to a wire rack to cool thoroughly.
8. Makes 16 pieces.
Title: Dobash Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 1/2 cake flour
- 3/4 baking soda
- 3/4 salt
- 1/2 milk
- 1/2 water
- 1 sugar
- 1 1/2 salt
- 1 butter
- 1/4 cornstarch
- 1/4 water
- 1/2
Instructions:
1. For the Cake: Preheat oven to 350°F.
2. Line 2 - 8-inch round pans with parchment or waxed paper.
3. Beat egg whites until frothy.
4. Gradually beat in 1/2 cup of sugar.
5. Beat egg whites until stiff.
6. Sift dry ingredients together.
7. Make a well in the flour mixture; add vegetable oil and half of the milk.
8. Beat until well blended, medium speed.
9. Add remaining milk and egg yolks.
10. Beat until smooth.
11. Fold in the egg whites.
12. Pour into prepared pans.
13. Bake for 30-35 minutes.
14. Cool and slice each layer in half, horizontally, to make 4 layers.
15. Frost with Dobash frosting.
16. For the Frosting: Combine first four ingredients and bring to a boil.
17. Sift the cocoa and cornstarch together to get the lumps out and combine with the remaining 1/2 cup water.
18. Add to the boiling mixture. Bring to a boil again, cool slightly, and then frost. (Don't let it get too cool, or it will 'set' in the pot!) This is a nice frosting, it's very smooth, and once it sets, you can't even ding it up and make it ugly! - - - - - - - - - - - - - - - - - -.