lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chip Gooey Butter Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 3 cream cheese
- 1 powdered sugar
- 1 vanilla
- 1 1/2 chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9"x13" pan.
3. Mix melted butter, cake mix, and 1 egg together.
4. Form the crust with this on the bottom and sides of pan.
5. Beat cream cheese, 2 eggs, powdered sugar (reserve 2 tablespoons powdered sugar), and vanilla together until creamy in a separate bowl.
6. Pour over crust.
7. Sprinkle chocolate chips over cake.
8. Bake 35 minutes or until outer edges begin to turn golden-brown.
9. Cool completely.
10. Sprinkle with remaining 2 tablespoons powdered sugar.
11. Enjoy!
Title: Kashta
Ingredients:
- 1 cornstarch
- 5 milk
- 5 rose water
- 1
Instructions:
1. Pour table cream into large pot on stove top.
2. Use blender to chop bread into fine tiny crumbs.
3. Sprinkle bread into cream and bring to slow boil at medium heat, stirring constantly.
4. Mix corn starch and milk, then add to boiling cream while stirring constantly.
5. The cream will thicken and you may add the orange blossom water and rose water.
6. Remove from heat and let cool uncovered.
7. This filling is used in many Arabic desserts.
Title: Coke Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 1/2 marshmallows
- 1/2 shortening
- 1/2 margarine
- 3 buttermilk
- 1 baking soda
- 1/2 eggs
- 1 margarine
- 2 powdered sugar
- 1/2 pecans
- 3
- 6
- 1
Instructions:
1. Marshmallows may be chopped or miniature.
2. Sift together flour and sugar, stir in marshmallows and set aside.
3. Bring to a boil, shortening, margarine, cocoa and Coke.
4. Remove from heat and pour over dry ingredients.
5. Stir in buttermilk, baking soda and eggs.
6. Do not beat this cake mixture.
7. Pour into a greased 13x9x2-inch pan and bake in a preheated 350 deg.
8. oven for 45 minutes or until done.
9. Cool 30 minutes before frosting cake.
10. Coke Cake Frosting: Bring margarine, cocoa and Coke to a boil.
11. Boil a minute, remove from heat and gradually add sugar.
12. Stir in pecans.
Title: Pumpkin Whoopie Pies With Cream Cheese Filling
Ingredients:
- 2 -8 cream cheese
- 1 powdered sugar
- 1/2 butter
- 2 vanilla extract
- 2 3/4 flour
- 4 1/2 ground cinnamon
- 2 baking powder
- 1 1/2 ground nutmeg
- 1 baking soda
- 1 salt
- 1/2 ground cloves
- 1 1/4 butter
- 1 1/2 sugar
- 3 dark molasses
- 2 vanilla extract
- 4 eggs
- 1 1/4 pumpkin puree
- 1/2 buttermilk
Instructions:
1. to prepare FILLING:.
2. preheat oven to 325*.whisk first 8 ingredients in medium bowl, using electric mixer, beat butter, sugar, molasses and vanilla in a large bowl -- to blend -- add eggs one at a time, beating till well blended after each addition -- beat in pumpkin. Beat in dry ingredients in 3 additions, alternately with buttermilk in 2 additiona, beating just until combined.
3. Line 2 rimmed baking sheets with parchment paper -- drop dough by rounded tablespoons onto prepared pans about 2" apart.
4. bake cookie sheets one at a time until toothpick inserted near the center comes out clean -- about 13 minutes.cool cookies on sheets -- repeat with remaining dough --
5. spread 2 tbls filling on flat side of cookie.top with second cookie, forming sandwich -- .
Title: Orange Spice Shortbread
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 2 ginger
- 1/4 cinnamon
- 1/8 flour
- 1
Instructions:
1. Preheat oven to 325.
2. Cream butter and powdered sugar together. Add the orange peel, spices and flour.
3. Knead until smooth.
4. Butter a shortbread (or cake) pan. Press dough into pan. Prick with a fork.
5. Bake for 30-35 minutes, or until lightly browned. Let cool in the pan for 10 minutes. Turn out and cut while still warm.
Title: Baked Ginger-Apple Crumble
Ingredients:
- 2 cooking apples
- 3 granulated sugar
- 1 crystallized ginger
- 1/2 ground ginger
- 1/2 lemon zest
- 2 fresh lemon juice
- 1/3 walnut pieces
- 2/3 old fashioned oats
- 2/3 all-purpose flour
- 1/2 light brown sugar
- 1 cinnamon
- 1/8 salt
- 1/2 unsalted butter
Instructions:
1. Heat oven to 375 degrees. Butter 9-inch square baking pan.
2. Toss apples with granulated sugar and both gingers. Add lemon zest and juice and toss again. Spread apples evenly in buttered pan.
3. Coarsely chop nuts and mix with oats, flour, brown sugar, cinnamon, and salt in mixing bowl. Cut in butter with pastry blender until mixture resembles very coarse crumbs. (Or coarsely chop nuts in food processor. Add dry ingredients and pulse several times to mix. Place butter on top and pulse until mixture resembles very coarse crumbs.) Sprinkle topping over apples.
4. Bake until apples are tender and topping is browned, 45-50 minutes. Serve warm with whipped cream.
Title: Cherry Drop Sweeties
Ingredients:
- 1 butter
- 1 1/2 powdered sugar
- 1 egg
- 1 vanilla extract
- 1/2 all-purpose flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1 powdered sugar
- 1 1/2 corn syrup
- 2 milk
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease your cookie sheets.
2. Mix the sugar, shortening, egg, vanilla and almond extract until creamy. Mix in the flour, baking soda and cream of tartar. Make several small balls of dough. Roll out dough to about 1/8 or 1/4 inch thick and place cookies onto the prepared sheets. Flatten balls with hand, or can roll out on table.
3. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes, depending upon whether you like hard or soft cookies. Remove cookies and let cool on a rack.
4. For glaze add all indgredient together in small mixing bowl. Spread glaze over each cooled cookie.
Title: Creamy Peanut Butter Pie
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 peanuts
- 1/4 butter
- 2 peanut butter
- 8 cream cheese
- 1/2 peanut butter
- 1/2 sugar
- 2 vanilla
- 16
Instructions:
1. Combine crumbs and nuts in a bowl. Stir in butter and peanut butter, mix well. Set aside 1/2 c for topping. Press the rest into greased 13 x 9 pan or 10" springform pan. Cover and refrigerate for 30 minutes.
2. In mixing bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla. Fold in whipped cream. Spoon over crust. Sprinkle with crumbs. Cover and freeze up to 3 months. Remove from freezer 15 minutes before serving.
Title: Ice Cream Cone Cannoli
Ingredients:
- 1/2 pistachios
- 8 cream cheese
- 2 ricotta cheese
- 8 icing sugar
- 1
- 1 1/2
- 1/4
- 2
Instructions:
1. Line a jellyroll pan with waxed paper.
2. In a very small microwave safe bowl, microwave the 1/2 cup chocolate chips on "high", in 10 second intervals, stirring, until melted. Dip the top 1 1/2" of the ice cream cone into the chocolate and immediately sprinkle with the pistachios. Place on the wax paper lined pan to harden.
3. Beat the cream cheese, ricotta cheese, icing sugar and almond extract until smooth (about 1 minute).
4. Transfer to a pastry bag fitted with a medium star tip (or alternately, use a ziploc bag and snip the corner). Pipe the filling into the cones.
5. Sprinkle with the remaining chocolate chips. Chill at least 30 minutes before serving.
Title: Vanilla MILKY WAY Pudding
Ingredients:
- 2 milk
- 3/4 vanilla pudding mix
- 2 sour cream
- 1
- 8
Instructions:
1. In a medium saucepan,on low heat,add bars,cocoa,1/4 cup milk,heating until smooth.
2. Pour into a medium bow,chill 10 minutes.
3. Stir in the remaining milk,& the pudding mix.
4. With a wire whisk or rotary beater,beat until smooth&slightly thickened.
5. Combine the sour cream,and refrigerate at least a 1/2 hour.
Title: Pear and Raisin Crumble
Ingredients:
- 2 1/2 pears
- 1/3 dark brown sugar
- 2 ground cinnamon
- 1 raisins
- 1/2 dark brown sugar
- 1/2 ground cinnamon
- 1 all-purpose flour
- 1/2 butter
- 6
- 4
Instructions:
1. Preheat oven to 400°F Mix pears, 1/3 cup sugar, 2 tablespoons crushed cookies, and 1 teaspoon cinnamon in 11x7x2-inch glass baking dish. Mix in raisins.
2. Using fingertips (I was resistant to this instruction and tried to use just a fork to combine the ingredients, but finally gave in and use my fingertips with great success. The butter needs the slight warmth of your hands to combine well with the dry stuff.), press together flour, butter, 1/2 cup sugar, and 1 teaspoon cinnamon in large bowl until moist clumps form. Mix in 4 tablespoons crushed cookies.
3. Drop topping evenly over filling. Bake until juices bubble thickly and topping is brown, about 30 minutes.
Title: Easy Linzer Tart
Ingredients:
- 13 1/2 hazelnuts
- 3/4 all-purpose flour
- 1/4 confectioners' sugar
- 1 1/3
Instructions:
1. Mix dough, nuts, flour.
2. Pat 3/4 dough in 9 in.
3. tart pan.
4. Spread with preserves.
5. Roll remaining dough in 8 (10") ropes.
6. Make lattice; seal to edge.
7. Bake at 350F 42 minutes.
8. Let cool.
9. Dust with confectioners sugar.
Title: Orange Poppy Seed Cake
Ingredients:
- 250 butter
- 1 white sugar
- 2 oranges, zest of
- 4 eggs
- 1 2/3 plain flour
- 3 baking powder
- 1/3 poppy seed
- 2 milk
- icing sugar
Instructions:
1. Preheat oven to 170*C.
2. Grease and line 22 cm round cake pan.
3. Cream butter, sugar and orange zest until pale.
4. Add eggs one at a time, mixing well.
5. Sift flour and baking powder and add to butter mixture, mix to combine.
6. Fold in poppy seeds and milk.
7. Spread into prepared baking pan.
8. Bake 45 minutes or until skewer comes out clean.
9. Cool 5 minutes before turning out.
10. Dust with icing sugar to serve.
Title: Oatmeal Sunshine Cookies
Ingredients:
- 1/2 butter
- 1 margarine
- 1 brown sugar
- 1 egg
- 1/2 all-purpose flour
- 1/2 baking soda
- 1 salt
- 2 lime rind
- 1 1/2 lime juice
- 1/2 oats
- 1/4 raisins
- pecans
Instructions:
1. In a large mixing bowl, cream the butter.
2. Add in the sugar and beat with an electric mixer on medium speed until mixture is light and fluffy.
3. Add in egg; beat well.
4. In another bowl, combine the flour, baking soda, and salt.
5. Add dry mixture to the creamed mixture; stir to mix.
6. Add in rind, juice, oats, raisins, and pecans; stir to combine.
7. Drop cookie dough by rounded teaspoonfuls onto a greased baking sheet.
8. Bake at 350° for 10-12 minutes or until lightly browned.
9. Let cool a couple minutes on cookie sheet, then transfer to a cooling rack to continue cooling.
Title: Christmas Cream Cheese Cutouts
Ingredients:
- 1 butter
- 1 cream cheese
- 1 sugar
- 1 egg
- 1 vanilla
- 2 1/2 all-purpose flour
- 1/4 salt
- 3 confectioners' sugar
- 1/3 butter
- 2 milk
- 1 1/2 vanilla
Instructions:
1. In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt, gradually add to the creamed mixture until blended. Cover and refridgerate for 1-2 hours or until easy to handle.
2. On a lightly floured surface, roll dough to 1/8 in thickness. Cut with cookie cutters dipped in flourPlace 1 in apart on ungreased cookie sheets. bake at 375F for 7-8 minutes or until edges are lightly browned. Cool for 1 minute before removing to the wire racks.
3. In a small mixing bowl, beat the frosting ingedients until emooth. Add food coloring if desired. Frost the cooled cookies; decorate with assorted sprinkles.
Title: Bananas Foster
Ingredients:
- 1 1/4 light brown sugar
- 3/4 ground cinnamon
- 1/8 ground nutmeg
- 1/16 bananas
- 2 kiwi fruit
- 1 nectarines
- 1/2 dark rum
- 3/4 brandy
- 1/4
- 1 1/4
Instructions:
1. In a medium skillet over medium heat, melt margarine.
2. Stir in brown sugar, cinnamon, and nutmeg.
3. Cook and stir for 3 to 5 minutes, or until sugar melts.
4. Add bananas, kiwifruit, and peach.
5. Cook, stirring gently, for about 1 minute or until heated through.
6. Stir in rum.
7. Cook, stirring gently, for 1 minute.
8. Impress your guests.
9. Light brandy with match, pour flaming brandy over fruit.
10. Serve warm, topped with frozen yogurt.
Title: Quick Brownie Sundae
Ingredients:
- 18 vanilla ice cream
- 1 maraschino cherries
- 1
- 1/2
- 6
Instructions:
1. PREPARE brownies according to package directions. Cool for 20 minutes in pan on wire rack. Cut into 12 pieces.
2. PLACE 2 brownies in each sundae dish. Top with ice cream, whipped cream, Nesquik, morsels and cherries.
Title: Tiramisu With Orange Zest
Ingredients:
- 120 sugar
- 450 orange
- 1 gelatin
- 4 espresso coffee
- 500 mascarpone cheese
- 400 ladyfingers
- 400 Amaretto
- 100
Instructions:
1. Make a zabaglione by beating the egg yolks and 150gms sugar in the top of a double boiler until ivory coloured.
2. Whisk gently over simmering water until the mixture begins to thicken.
3. Allow to cool.
4. Take the juice and zest of an orange and cook till the zest is soft and the juice is thick.
5. Mix it in the zabaglione.
6. Soften gelatine in cold water.
7. Add it to the zabaglione.
8. Blend mascarpone cheese with the zabaglione.
9. Add the cream slowly.
10. Make a coffee mixture with coffee, sugar and Amaretto.
11. Cool it.
12. Dip the sponge fingers into the coffee mixture.
13. Let it soak in the coffee syrup mixture.
14. Arrange in a single layer in the bottom of a 9 inch bowl.
15. Cover them with half the zabaglione.
16. Repeat the layers, finishing with the zabaglione.
17. Refrigerate for several hours before serving.
Title: Citrus Pot O' Gold
Ingredients:
- 1 orange
- 2 low-fat peanut butter
- 1 low-fat peanut butter
- 1 honey
- apple
- pear
- celery
Instructions:
1. Use fork to combine orange, peanut butter and honey.
2. Spoon into serving bowl.
3. Serve with scoops.
Title: Fudgsicles (Frozen Fudge Pops)
Ingredients:
- 1/2 sweetened condensed milk
- 1/2 sugar
- 1/4 low-fat milk
- 1 1/4 vanilla extract
- 1
Instructions:
1. In a heavy saucepan, whisk together sweetened condensed milk, sugar and cocoa until smooth.
2. Stir the mixture over medium-low heat until it comes to a simmer, continue stirring for 1 minute.
3. Very gradually, whisk in the low-fat milk, stirring to dissolve all the cocoa-sugar mixture. Remove from heat and stir in vanilla.
4. Pour into individual frozen-treat molds or small paper cups. Freeze until firm.
Title: Pina Colada Pound Cake
Ingredients:
- 1 butter
- 3 granulated sugar
- 2 eggs
- 5 flour
- 3 baking soda
- 1/4 baking powder
- 1/4 kosher salt
- 1/4 sour cream
- 3/4 crushed pineapple
- 1 milk
- 2 powdered sugar
- 2 sweetened coconut
- 1
Instructions:
1. To toast the coconut, preheat oven to 225°F Place coconut on a baking sheet, and place in a 225° oven. Bake for 20-30 minutes, turning every ten minutes until golden brown. Set aside.
2. Increase oven temperature to 325°F.
3. In a large mixing bowl, beat butter until creamy. Add sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
4. In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture to the large mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
5. Pour batter into a well greased and floured bundt pan. Bake at 325° for 85-90 minutes. (NOTE: This makes a very tall cake that will puff up above the top of your pan. It’s okay.).
6. Remove bundt pan from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
7. For the glaze, whisk the milk, powdered sugar and rum flavoring until smooth. Drizzle on cooled cake and immediately sprinkle toasted coconut on top of the glaze.
Title: Swiss Plum Kuchen
Ingredients:
- 3 flour
- 2/3 sugar
- 1/2 salt
- 1 baking powder
- 6 butter
- 3 eggs
- 2 sugar
- 2/3 butter
- 1 eggs
- 6 flour
- 3 plums
- 1/2
- 2
- 2/3
Instructions:
1. To make the dough, combine dry ingredients in bowl and mix.
2. Add the butter cut into small pieces.
3. Rub into the dry ingredients until mixture resembles fine breadcrumbs.
4. Add eggs and mix until the dough forms a ball.
5. Wrap the dough and chill.
6. For the almond filling, using blender (or food processor), grind the almonds with the sugar until fine.
7. Add the almond extract and butter and mix until smooth.
8. Add eggs one at a time.
9. Add flour and mix well.
10. Roll the dough out on a floured surface and line a greased flan dish/tin.
11. Trim the edge.
12. Spread evenly with the filling.
13. Remove stones from plums and slice into quarters.
14. Arrange sliced plums cut side up on top of filling.
15. Scatter the sliced almonds evenly over the plums.
16. Bake at 300'F for about 45 minutes, until the dough is baked through and the filling is set.
17. Cool in flan dish/tin on a rack.
18. Serve sprinkled with icing-sugar (confectioner's sugar).
Title: Sesame Seed Honey Cookies
Ingredients:
- 1/2 sesame seeds
- 1 honey
- 1 water
- 2 1/2 flour
- 1/2 baking powder
- 3/4 sugar
- 3/4 unsalted butter
- 2/3 water
- 2 pistachios
Instructions:
1. Scatter the sesame seeds on a baking sheet and toast in a 350-degree oven until a light golden brown.
2. Combine the honey with the (1 tbsp.) water and use to moisten the sesame seeds. Spread in a saucer.
3. Stir together the flour, baking powder, and sugar.
4. Cut in the butter, as if you were making pie crust dough. Gradually add the (2/3 cup) water until the dough is smooth.
5. Form balls of dough the size of walnuts and dip one side of each ball into the sesame seed mixture to coat. The bottom side may be very lightly touched to the pistachios. Place on greased baking sheets, sesame side up.
6. Bake at 350° for 15-20 minutes, until golden brown.
Title: Flan De Nuez (walnut Custard)
Ingredients:
- 1 sweetened condensed milk
- 1 evaporated milk
- 3/4 walnuts
- 5 eggs
- 1/2 granulated sugar
Instructions:
1. Caramelize ("burn") sugar in a frying pan until dark brown.
2. Quickly cover bottom and sides of a pyrex dish with this caramel sauce before it hardens.
3. In blender, whir the eggs, both milks, and the walnuts.
4. Bake in medium heat in regular or dutch oven using double boiler (steaming) method, for about an hour.
Title: Chocolate Hazelnut Torte
Ingredients:
- 1 1/4 hazelnuts
- 1/4 cake flour
- 12 unsalted butter
- 6 bittersweet chocolate
- 4 eggs
- 1 1/3 granulated sugar
- 1/4 salt
- 1 1/2 orange zest
- 6 heavy whipping cream
- 6 bittersweet chocolate
- 1 1/2 light corn syrup
- 1 hazelnut-flavored liqueur
- 1/2 Grand Marnier
Instructions:
1. Oven to 325 degrees F.
2. Grind 1 cup of the hazelnuts in a food processor with the cake flour.
3. Set aside.
4. Melt the butter and chocolate in a double boiler over hot water.
5. Whisk until smooth.
6. In the bowl of your mixer, whip the yolks, 2/3 c.
7. of the sugar, and the salt on high speed until thick and light colored.
8. Reduce the speed to low and add the chocolate mixture.
9. Add the ground hazelnut mixture and the orange zest and mix on low until combined.
10. In a clean mixer bowl (which you've wiped clean with a paper towel and some vinegar), whip the whites on medium speed until soft peaks form.
11. Adjust the speed to high, anc continue to whip, adding the rest of the sugar in a steady stream.
12. Whip until the egg whites are stiff and shiny.
13. Mix 1/4 of the whites into the yolk mixture.
14. Then gently fold the remaining whites into the mixture until you can see no more white streaks.
15. Spread the batter into One 9x3 inch round cake pan, bottom lined with parchment paper.
16. Bake for about 45-50 minutes, or until the cake is JUST BEGINNING to pull away from the pan, or a skewer inserted in the center comes out clean.
17. Cool to room temperature before unmolding.
18. FOR THE GLAZE: Scald the cream.
19. Pour it over the chocolate, and whisk in the remaining ingredients.
20. Whisk until very smooth.
21. Set the glaze aside to thicken, about 30 minutes.
22. Evenly spread/pour the glaze over the top and sides of the cake.
23. Chop the remaining hazelnuts and gently sprinkle them along the edge of the cake.
24. Store this cake at room temperature.
Title: Banana Protein Cookies
Ingredients:
- 2 bananas
- 1 1/2 coconut milk
- 1 1/2 stevia
- 1 oats
- 1/4 cinnamon
- 3/4 nutmeg
- 1/4 salt
- 3 baking soda
- 1 xanthan gum
- 1/4
- 3/4
- 1/2
- 1
- 1 1/2
Instructions:
1. Blend bananas, protein powder, stevia, and coconut milk in a blender.
2. Mix all dry ingredients together in a bowl and then add the blender contents.
3. Stir in the liquid egg whites last.
4. Scoop onto a cookie sheet lined with parchment paper, flattening each until 1/4" thick.
5. Bake for 20-25 minutes at 375°F Makes 12 large cookies.
6. Nutrition Info: Calories: 86, Fat: 2, S Fat: 1, Carbs: 12, Fiber: 3, Sugar: 4, Protein: 7.
Title: Lime Granita
Ingredients:
- 3/4 sugar
- 1 1/2 fresh lime juice
- 1 lime zest
- 3 water
Instructions:
1. In a small saucepan, combine sugar with 3 cups water.
2. Bring to a boil.
3. Reduce heat and simmer for 5 minutes.
4. Chill for 1 hour.
5. Stir in lime juice and zest.
6. Pour mixture into a shallow metal cake pan and freeze, crushing and stirring the lumps with a fork every 30 minutes for 2 to 3 hours, or until it has a slushy, granular texture.
7. Serve immediately.
Title: Mandelspritzgebäck (German Christmas Almond Cookies)
Ingredients:
- 1 1/3 unsalted butter
- 1 1/4 sugar
- 1 egg
- 1 all-purpose flour
- 1 1/3 baking powder
- 3
- 4
- 2 1/2
Instructions:
1. Preheat oven (375°F, 190°C).
2. Grease baking trays.
3. Mix butter with sugar until creamy. Add egg and egg yolk and mix until foamy.
4. Add almonds and a few drops oil of bitter almonds.
5. Add flour (mixed with baking powder) little by little and mix. The dough should be elastic, but will not be smooth.
6. Fill in the dough into a cookie press with big star nozzle or better into a meat grinder with a big star nozzle.
7. Make/press dough strings of about 2 to 3-inches. Form dough strings into rings, "S", horseshoes or any other shapes you like and place on baking tray.
8. Bake for about 12 minutes. Cookies should still be light.
9. NOTE: Oil of bitter almonds: if you can't find it, use almond extract.
10. NOTE on cookie press: the dough is elastic but not smooth. So using a simple icing bag could be difficult. I use a meat grinder with a special cookie star nozzle. You can use a suited cookie press.
11. NOTE on custom yield: I really can't give the correct custom yield. But the amount will make several baking trays. Baking time is given for one tray.
Title: Sara-Lee-Pound-Cake
Ingredients:
- 1/2 butter
- 2 oleo
- 2 powdered sugar
- 3 eggs
- 1 2/3 sour cream
- 1 flour
- vanilla extract
Instructions:
1. Preheat oven to 325°F.
2. Spray loaf pan.
3. Mix all ingredients and put in pat at 325°F and bake about 1 hour or until inserted knife comes out clean.
Title: Subtle Spice No Chill Shot Glass Sugar Cookies
Ingredients:
- 2 margarine
- 2 sugar
- 2 eggs
- 6 cake-and-pastry flour
- 4 baking soda
- 3 cinnamon
- 2 cloves
- 1 1/2 vanilla extract
Instructions:
1. cream butter and sugar, making sure to scrape bottom for about 3 minutes.
2. add eggs and vanilla, mix.
3. combine dry ingredients.
4. sift dry ingredients, adding in batches to wet mixture.
5. NO CHILLING REQUIRED.
6. flour surface, roll out to about 1cm thickness, use the mouth of shot glass as cookie cutter.
7. (optional, but very recommended): in small shallow dish of sugar (OR cinnamon/sugar mix) dip cookie face down, lightly coat.
8. bake on parchment for 6-7 mins, on 400.
9. cool on racks immediately.
Title: Pet Celebration Cake
Ingredients:
- 1 1/2 whole wheat flour
- 1 1/2 baking powder
- 1/2 eggs
- 1/2 processed cheese
- 4 1/2
- 4
Instructions:
1. Combine flour and baking powder in large bowl. Set aside.
2. Beat cooking oil, liverwurst, strained beef with broth (baby food) and eggs together in medium bowl until smooth.
3. Fold in beef jerky snack. Add to flour mixture. Stir. Spread batter in greased foil lined 8 inch round pan. Bake in 325 oven for about 50 minutes until cooked. Cool. Turn out onto serving platter.
4. Cuts pet’s name out of cheese slices. Arrange on top of cake.
5. Company’s Coming Gifts from the Kitchen.
Title: Elsie's Soft Ginger Cookies
Ingredients:
- 1 sugar
- 1 shortening
- 1 molasses
- 1 water
- 1 egg
- 1 salt
- 1 clove
- 1 1/2 cinnamon
- 1 baking soda
- 1 1/2 ground ginger
- 5 flour
Instructions:
1. Mix wet ingredients. Add all others except flour. Stir in flour gradually.
2. Chill dough.
3. When ready to roll out, knead in more dough if needed. The more flour you use, the harder the cookie will be, so use sparingly. Cut out shapes and put on cookie sheet.
4. Bake at 350 degrees. Do not overbake.
5. When cooled, frost with any powdered sugar based glaze.