lumicero/recipes-ing2inst huggingface dataset:
Title: Christmas Crunchies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1/2 vanilla
- 1 flour
- 1/2 baking soda
- 1/4 salt
- 1/4 baking powder
- 1 oatmeal
- 1/2 coconut
- 1/2 walnuts
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugars together.
3. Beat egg and vanilla, add to creamed mixture.
4. Sift flour, soda, salt and baking powder together.
5. Add dry ingredients to wet, and stir to blend.
6. Add remaining ingredients and combine.
7. Roll dough into 1 inch balls and place on greased cookie sheet, 2 inches apart.
8. Bake 10-15 minutes, until browned.
Title: Coconut Gingerbread Cookies
Ingredients:
- 100 chickpea flour
- 80 cinnamon
- 1/2 ginger powder
- 1/2 ground cloves
- 1/4 ground cardamom
- 1/4 salt
- 1/4 baking soda
- 1 molasses
- 62 1/2 eggs
- 2 vanilla extract
- 1 coconut oil
- 125
- 96
Instructions:
1. Preheat oven to 175C/350°F Line a baking sheet with parchment paper and brush lightly with coconut oil.
2. Whisk all the dry ingredients in a bowl.
3. Whisk together the wet ingredients in a separate bowl.
4. Stir in the dry iingredients into the wet.
5. Wrap the dough in plastic wrap and chill for 10-15 minutes in the freezer.
6. Turn the dough onto a lightly floured surface.
7. Press into half inch thickness.
8. Make shapes using a cookie cutter.
9. Transfer cookies to prepared baking sheet and bake for 8-10 minutes or until an inserted toothpick comes out clean.
10. Leave on a cooling rack for 10 minutes.
Title: Red Velvet Cake Pops (4th of July)
Ingredients:
- 1 eggs
- 3 water
- 1/3
- 1 1/4
- 12
- 2
Instructions:
1. You will need a package of 50 paper sucker sticks and a styrofoam block.
2. Bake cake according to directions on package. Let cool completely.
3. Crumble cake mix in large bowl and mix in icing till all the cake is moist. (It’s easiest to use hands).
4. Refrigerate for 30 minutes to 2 hours until firm enough to roll.
5. Roll filling into 1.5-inch balls and place on waxed paper. Refrigerate for another hour to chill them back up.
6. Place candy coating in a small, deep dish (a short drinking glass works well) and microwave at half power for 1 minute, and then for 30 seconds at a time, stirring in between, until candy is melted. Do not over-cook candy!
7. Working with 5 balls at a time (keep the rest in the refrigerator), place the tip of a sucker stick into the candy and then push into a ball, about ¾ of the way through.
8. Dip ball in melted candy coating until the candy touches the stick.
9. Carefully shake off excess and sprinkle with candy sprinkles.
10. Stand upright in styrofoam block.
11. Substitute different types of cake, frosting and candy coating for different flavors.
Title: Apple Brown Betty
Ingredients:
- 1 granny smith apple
- 1 butter
- 2 sugar
- 2 cinnamon
- 1 nutmeg
- 2 vanilla extract
- 1
- 2
Instructions:
1. saute all but cake mix in a skillet and then pour into a casserole dish. top with cake mix and extra dollops of butter.
2. bake on 400 for 35 minutes.
Title: Layered Carrot Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 ground cinnamon
- 2 eggs
- 4 carrots
- 2/3 raisins
- 1/2 walnuts
- 3 cream cheese
- 1/2 butter
- 1/2 confectioners' sugar
- 1 orange zest
- 1/2
- 3
- 1 -2
- 1
Instructions:
1. In a large mixing bowl, combine the cake mix, pudding mix and cinnamon. Whisk the eggs, orange juice and oil; add to dry ingredients. Beat until well blended. Stir in the carrots, raisins and nuts (batter will be thick).
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peel; beat until blended. Spread between layers and over top and sides of cake. Store in the refrigerator.
Title: Pineapple Pudding Cake Via Susiequsie
Ingredients:
- 1 sugar
- 1/4 all-purpose flour
- 1/4 salt
- 1/4 lemon zest
- 1 lemon juice
- 2 eggs
- 2 low-fat buttermilk
- 1 olive oil
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Coat an 8x8" glass baking dish w/cooking spray.
3. Drain pineapple & reserve juice. Spread drained pineapple over bottom of prepared dish.
4. Combine sugar (or Splenda), flour & salt in a med bowl.
5. Whisk reserved pineapple juice, lemon zest, lemon juice, 2 egg yolks, buttermilk & oil together in a small bowl.
6. Pour wet ingredients into flour mixture & mix well.
7. Beat the 3 egg whites till stiff (but not dry) & gently fold into the batter.
8. Pour batter into baking dish over the top of the pineapple & smooth it out w/a rubber spatula.
9. Place the dish into a larger baking pan & set in the oven. Pour hot water into the larger pan to make a water bath about halfway up the smaller dish.
10. Bake for 30 minutes or till the top is golden brown & serve warm.
Title: Maya Gold Cupcakes
Ingredients:
- 4 cocoa powder
- 1/4 water
- 3/4 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 orange
- 2 eggs
- 3/4 sugar
- 1/2 sour cream
- 1/2 vanilla extract
- 1/4 butter
- 20 caster sugar
- 1 cinnamon
- 1/8
Instructions:
1. Preheat oven to 350/gas 4.
2. Mix cocoa powder with boiling water until smooth, set aside.
3. Mix 1 tablespoon caster sugar and cinnamon, set aside. (This will be used at the end of the recipe to sprinkle on the c-cakes).
4. Finely grate the peel off the orange, set aside.
5. Finely grate the Maya Gold and set aside.
6. Into a medium sized bowl sift flour, baking powder, baking soda and salt, add grated orange peel and whisk.
7. In a large bowl whisk eggs, add sugar and whisk, add sour cream, vanilla extract and whisk again.
8. Stir cocoa mixture and add, whisk. Stir melted butter and add, whisk.
9. Finally add flour and whisk again. As the batter starts to stiffen use a spatula to fold until smooth.
10. Now, stir in the grated Maya.(Should you want contrast in texture and intensity add a few small chunks per cup before baking).
11. Line muffin tin with paper cups and divide batter. Sprinkle with sugar/cinnamon.
12. Bake for 15-20 minutes.
Title: Ohio Pudding
Ingredients:
- 1 sugar
- 1 flour
- 2 baking powder
- 1 salt
- 1 baking soda
- 1 potato
- 1 carrot
- 1 raisins
- 1 currants
Instructions:
1. Thoroughly grease pudding molds, small tins, or custard cups.
2. Sift dry ingredients together.
3. Add remaining ingredients and mix well.
4. Fill molds 2/3 full or less. Cover tightly with lids or or foil.
5. Steam 2 hours in small molds or 3 hours in a large mold.
6. To steam: Place a rack in a deep kettle. Set filled molds on rack. Add boiling water till it comes halfway up around molds. Cover tightly. Adjust heat to keep water boiling throughout steaming time, adding more as it boils away. (This may be done in a pressure cooker or slow cooker. See appliance instructions.).
7. To unmold: Set molds in cold water for a few seconds. Uncover and turn out. If you like puddings less moist, set in the over for a few minutes to dry out.
8. Cut with a sharp knife and serve with Ohio Sauce or another variation of Hard Sauce.
Title: Danish Cherry Bon Bon Cookies (With Frosting Recipe)
Ingredients:
- 1/2 butter
- 1/4 confectioners' sugar
- 1 vanilla
- 1 1/2 flour
- 1/8 salt
- 36 maraschino cherries
- 1 confectioners' sugar
- 1 evaporated milk
- 1 maraschino cherry juice
- 1 vanilla
Instructions:
1. Mix butter and sugar together to a creamy consistency, then add vanilla.
2. Add flour and salt gradually, mix with a fork.
3. Make a small ball with dough and fold a Maraschino cherry in the middle, completely covering cherry in dough.
4. Place on an ungreased cookie sheet and bake at 350° for 12-15 minutes.
5. Cool cookies.
6. Make frosting, thoroughly mix together frosting ingredients.
7. Dip top of cookies into frosting and allow to dry.
Title: Honey Spice Loaf
Ingredients:
- 2 milk
- 1 1/2 honey
- 2/3 molasses
- 1/3 all-purpose flour
- 1 whole wheat flour
- 1 baking powder
- 2 baking soda
- 1 salt
- 1/4 mixed spice
- 2 candied ginger
- 1/4
Instructions:
1. Preheat the oven to 350°F Grease the bottom and sides of a 9 by 5-inch loaf pan with oil, and line the bottom with parchment paper.
2. Combine the milk, honey, and molasses in a small saucepan. Set over medium heat and heat the mixture without boiling, stirring with a spatula until dissolved. Set aside and let cool as you go on with the recipe.
3. In a large mixing bowl, combine the flours, baking powder, baking soda, salt, and spices. In a small bowl, combine the ginger and/or orange peel, if using, with 2 teaspoons of the flour mixture and set aside.
4. Form a well in the centre of the flour mixture. Pour in the milk mixture slowly and whisk in a circular motion, starting from the centre, until all the flour has been incorporated - the batter will be thin. Fold in the ginger and/or orange peel, if using. Pour the batter into the prepared loaf pan and bake for 40 to 50 minutes, until the surface is brown and a knife inserted in the centre comes out clean.
5. Transfer to a rack to cool for 20 minutes. Run a knife along the sides of the pan to loosen the loaf, and unmould. Let cool completely, wrap in foil, and let rest at room temperature until the next day.
Title: Pepparkakor(Swedish Pepper Hearts)
Ingredients:
- 5 all-purpose flour
- 1 cinnamon
- 1 ground cloves
- 1 ground ginger
- 1 1/2 ground cardamom
- 1 1/2 baking soda
- 1 butter
- 1 1/2 margarine
- 3/4 granulated sugar
- boiling water
Instructions:
1. Mix flour, spices and baking soda; set aside. In a large bowl, beat butter and sugar with electric mixer until blended. Beat in water gradually; beat in flour until well blended; dough will be soft.
2. Divide into four sections. Shape each fourth into a one-inch-thick circle on a piece of plastic wrap. Wrap in plastic and refrigerate for at least 2 hours.
3. Heat oven to 375 degrees. Lightly grease cookies sheets. On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick. Cut out three-inch-wide hearts. Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned.
4. Cool on cookie sheets for 2 minutes. Remove to wire rack to cool. May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.
Title: Slow Cooker Peach Cobbler
Ingredients:
- 4 sugar
- 1/4 Bisquick baking mix
- 1 sugar
- 1/2 milk
- 1 ice cream
Instructions:
1. STEP 1 Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
2. STEP 2 In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
3. STEP 3 Cover; cook on low heat setting 3 hours or until cobbler is set in center.
4. STEP 4 Serve cobbler with ice cream.
Title: Velvet Strawberries
Ingredients:
- 2 strawberries
- 2 heavy whipping cream
- 1/2 powdered sugar
- 4 vanilla
- 2
Instructions:
1. Hull berries and slice in half.
2. Arrange in bowl.
3. Whip heavy cream and powdered sugar until BARELY thick.
4. Fold in grated sweet chocolate and vanilla.
5. Serve as sauce over berries.
Title: Thimble Cookies
Ingredients:
- 1/2 butter
- 1/4 margarine
- 1 sugar
- 1 egg
- 1 vanilla
- flour
- walnuts
Instructions:
1. Cream butter, add sugar gradually and mix well.
2. Add well beaten egg yolk and vanilla. Mix well.
3. Add flour and mix well again.
4. Shape into balls about the size of a walnut. (don’t be afraid to work the dough with your hands, I find they retain their shape better the more you work the dough).
5. Dip in unbeaten egg white, then roll in walnuts.
6. Place on greased cookie sheet. Dent in the centre with a thimble or tip of a wooden spoon.
7. Bake at 350 for five minutes and then dent again.
8. Bake for 12 to 14 minutes.
9. Fill with jam immediately and move to cooling rack.
Title: Quick and Easy Fruit Crisp
Ingredients:
- 1 Bisquick
- 1 egg
- 1 sugar
- 1 butter
- 4
Instructions:
1. Pour pie filling into a 9" square greased pan.
2. Mix Bisquick, egg, and sugar.
3. Spread over pie filling.
4. Spoon melted butter over the dough.
5. Bake at 350 degrees for 30 minutes or until brown.
6. You can top with whipped cream or ice cream if desired.
Title: Orange Dreamsicle
Ingredients:
- 2
- 12
Instructions:
1. Combine the frozen yogurt, orange juice concentrate and soda in a food processor or blender just until combined.
2. Pour the mixture into 12 3-ounce paper cups and insert a wooden popsicle stick or plastic spoon into each cup.
3. Cover each cup with foil after cutting a small hole just large enough to poke stick or spoon handle through.
4. The foil helps to position the sticks upright and will keep the popsicles from dehydrating.
5. Freeze until firm.
6. Cut away the paper cups before serving.
Title: Oatmeal Apple Crisp
Ingredients:
- 4 sliced apples
- 1 lemon juice
- 1/3 white flour
- 1 quick-cooking oatmeal
- 1/2 brown sugar
- 1 cinnamon
- 1/2 salt
- 1/3 butter
Instructions:
1. Preheat oven to 375.
2. Place apples in a shallow casserole, sprinkle with lemon juice.
3. Combine dry ingredients separately, stir in butter.
4. Spread over apples.
5. Bake for 1 hour.
6. Serve warm with vanilla ice cream.
Title: Avocado Cream
Ingredients:
- 2 avocados
- 1 sugar
- 1/4
Instructions:
1. Halve avocados and remove seeds.
2. Peel avocados and slice into blender with lemon juice and sugar.
3. Blend until smooth.
4. Put in dessert dishes and top with 1 tbsp whipped cream.
Title: Cherry Joy Salad
Ingredients:
- 8 sugar-free cherry gelatin
- 2 boiling water
- 20 cherry pie filling
- 20 crushed pineapple
Instructions:
1. Combine gelatin and boiling water.
2. Add remaining ingredients.
3. Pour in a 9 x 13-inch glass baking dish.
4. Top with sugar free Cool Whip or Dream Whip when serving.
Title: Pavlova With a Passionfruit Curd
Ingredients:
- 4 white wine vinegar
- 2/3 hot water
- 1 heavy cream
- 1 passion fruit
- 1 1/4 unsalted butter
- 2 sugar
- 2
- 5
- 1
- 1/4
Instructions:
1. Preheat oven to 300 degrees. Oil a large piece of baking parchment on a baking sheet. Put the egg whites, sugar, vinegar, and hot water into the bowl of a food mixer and whisk at the highest speed for 5 minutes until soft, white peaks form. Spoon the mixture into an 8 inch round on the oiled paper -- or spoon 4 high rounds on the paper to make the individual pavlovas. Cook in the center of the oven for about one hour and ten minutes, until crisp. (The individual pavlovas will take less time, about 1 hour) Allow to cool on wire rack.
2. To make the passionfruit curd, put all the ingredients into a bowl set over a pan of simmering water and stir constantly until the mixture starts to thicken and take on the appearance of a thin custard. Continue to cook, still stirring, until it thickens further, about 10 minutes. Remove from the heat immediately so as not to overcook. Ladle the curd into a clean jar or container, and leave to cool before covering and refrigerating.
3. To serve, whip the cream into soft peaks and place onto the pavlova base spreading out to the edges with a palette knife. For the individual pavlovas, place a spoonful of cream on top of each pavlova. Pour the passionfruit curd over the top.
4. makes 4 servings.
Title: Eclair Torte
Ingredients:
- 1 water
- 1/2 butter
- 1/4 salt
- 1 flour
- 4 eggs
- 1 cream cheese
- 2 instant vanilla pudding
- 3 milk
- 1 Cool Whip
Instructions:
1. Boil water, butter and salt in saucepan.
2. Add flour all at once; stir until smooth ball forms.
3. Remove from heat; let stand 5 minutes.
4. Add eggs one at a time.
5. Beat well with a wooden spoon after each one; beat until smooth.
6. Spread into a greased 9x13-inch pan.
7. Bake at 400°F for 30-35 minutes until puffed and golden; cool completely.
8. In a mixing bowl, beat cream cheese, pudding and milk until smooth.
9. Spread over puff and refrigerate 20 minutes.
10. Spread Cool Whip.
11. Refrigerate.
12. Drizzle with syrup just before serving.
13. Keep in the fridge.
Title: Fruit Cookie Pizza
Ingredients:
- 20
- 12
- 3
Instructions:
1. Preheat oven to the recommended temperature for the recipe you are using.
2. Spread the cookie dough on a pizza pan, spread evenly all the way to the end.
3. Bake for the suggested amount of time for the cookie recipe used.
4. Once the cookie (pizza) is lightly browned, pull it out and allow it to cool for 15 minutes.
5. Spread the fruit dip on top of the cooled crust, dont be sparring, give it a good thick coat.
6. Finally, arrange the fruit on top in any manor you'd like, be creative, make it decorative.
Title: Sweet Carrot Pumpkin Bars
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/4 baking soda
- 1/2 ground cinnamon
- 1/4 salt
- 1 egg
- 1 brown sugar
- 1 canned pumpkin
- 1/2 canola oil
- 2 margarine
- 2 orange, rind of
- 1 vanilla extract
- 1 carrot
- 1/2 raisins
- 1/2 dried cranberries
- 1/2 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, beat egg and egg white until foamy. Beat in sugar, pumpkin, oil, margarine, orange peel, and vanilla extract until smooth.
4. Add flour mixture to egg mixture, and stir by hand until almost combined. Stir in carrots, raisins, cranberries, and nuts just until blended.
5. Spread batter into 8" X 8" pan coated with cooking spray. Bake 30 to 35 minutes, until top springs back when lightly touched. Cool in pan on rack.
6. Makes 1 dozen.
Title: Lemon Squares
Ingredients:
- 1 sweetened condensed milk
- 3 lemons
- graham cracker
Instructions:
1. Put the juice of 3 lemons in a bowl. Add condensed milk and mix well for 1 minute.
2. In a small, separate bowl, set aside 2 tablespoons of graham cracker.
3. IN the bottom oa a 9x9-inch pan, spread 1/4 of the remaining graham crackers.
4. Cover lightly with lemon mixture.
5. Top with another 1/4 of graham crackers.
6. Repeat steps #4 and #5 until you have four layers of the crackers. The lemon mixture should be the top layer.
7. Sprinkle on top the 2 tablespoons of graham crackers that you set aside earlier.
8. Refrigerate for 1 hour.
Title: Kiwifruit and Cream
Ingredients:
- 1 frozen raspberries in light syrup
- 3/4 powdered sugar
- 1 rum
- 2 low-fat ricotta cheese
- 6 kiwi
Instructions:
1. Place frozen berries in a bowl.
2. Defrost in a microwave for 2 minutes.
3. Puree half of the berries in a blender. Press berries through a fine wire sieve, using the back of a spoon; discard seeds.
4. Stir 1/4 cup of the powder sugar and the wine into the berries; mix well.
5. Gently beat the remaining powdered sugar into the ricotta.
6. Place half of the kiwifruit slices in each of 4 parfait glasses or dessert bowls.
7. Spoon half of the ricotta mixture on top of kiwifruit, and then add some berry sauce.
8. Repeat, ending with a layer of the ricotta mixture and a drizzle of berry sauce. Chill for 1 hour.
Title: Chocolate Peanut Butter Secrets
Ingredients:
- 1 1/2 flour
- 1/2 cocoa powder
- 1/2 baking soda
- 1/2 butter
- 1/2 sugar
- 3/4 powdered sugar
- 1/2 brown sugar
- 3/4 creamy peanut butter
- 1 egg
- 1/2 vanilla extract
Instructions:
1. combine flour, baking cocoa, baking soda in a medium bowl -- set aside.
2. cream butter, sugar, brown sugar,and 1/4 cup creamy peanut butter, mix well.add egg and vanilla.mixing all well.
3. stir in flour mixture and roll dough into 1 1/4" balls.set aside.
4. blend powdered sugar and remaining peanut butter together till smooth -- and creamy.
5. roll into 3/4" balls --
6. slightly flatten a chocolate dough ball, place one peanut butter dough ball in the center --
7. shape the chocolate dough around the peanut butter center -- covering completely.
8. roll into a ball.
9. slightly flatten each dough ball with the bottom of a glass that has been dipped in sugar.
10. bake at 350* for 8 minutes.
11. let stand for 1-2 minutes on cookie sheet before transferring to rack to cool completely --
12. makes about 1 1/2 dozen.
Title: Kladdkaka
Ingredients:
- 125 butter
- 3 eggs
- 1 3/4 sugar
- 100 dark chocolate
- 1 flour
- 1/2 salt
- 1 confectioners' sugar
- 1
Instructions:
1. Set the oven on 150 degrees in celcius.
2. Melt the butter, slowly, not allowing it to boil.
3. Carefully stir eggs and sugar. To get a moisty cake, avoid whipping in much air in the mixture.
4. Roughly chop the chocolate. Add butter and chocolate to the egg-sugar mixture.
5. Stir in remaining ingredients, except the confectioner's sugar which is for decoration.
6. Pour mixture into baking form of optional size (the smaller form, the higher and the softer cake!). Bake in the middle of the oven in approx 30 minutes.
7. Allow to cool. Pour over confectioner's sugar. Serve with whipped cream, ice cream or just a coup of tea.
Title: Nutty Snickerdoodles-Small Batch
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/3 brown sugar
- 1 egg
- 1/2 vanilla
- 1 1/2 flour
- 1/4 salt
- 1/4 cream of tartar
- 1/2 baking soda
- 1 cinnamon
- 1/2 sugar
- 3 cinnamon
- 1
Instructions:
1. Cream the butter, sugars, vanilla and egg.
2. In seperate bowl mix dry ingredients, add to wet ingredients, then fold in nuts.
3. Roll into 1 1/2 inch balls and then roll in the sugar/cinnamon mixture.
4. Place on un-greased cookie sheet and press down lightly with round of spoon.
5. Bake in Pre-heated 300 degree oven for 12 minutes.
6. The temp seems low but it is correct- these come out perfectly!
Title: Magnolia Manor Dessert
Ingredients:
- 1 flour
- 2/3 sugar
- 1/4 cinnamon
- 1/8 ground ginger
- 1 ground cloves
- 3 butter
- 1/3 pecans
- 1/2 boiling water
- 1 baking soda
- 1/4 molasses
- 1/2 sugar
- 1 flour
- 1 cornstarch
- 1/8 salt
- 3/4 boiling water
- 2 butter
- 1 orange
- 1
Instructions:
1. Preheat oven to 350.
2. Mix flour, sugar, and spices well.
3. Cut in butter until mixture resembles coarse cornmeal.
4. Stir in pecans.
5. Press 2/3 of this into an 8" square pan.
6. Combine boiling water and baking soda.
7. Add molasses and mix thoroughly.
8. Pour over mixture in pan.
9. Sprinkle the rest of the crumbs on top.
10. Bake for 30-35 minutes.
11. Orange Sauce.
12. Combine sugar, flour, constarch, and salt in a small saucepan.
13. Add boiling water and butter.
14. Cook over medium heat, stirring constantly until mixture is thick and clear.
15. Remove from heat.
16. Add lemon and orange ingredients.
17. Serve with Magnolia Manor Dessert.
Title: Frosted Lemon Cupcakes Vegan
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 1 plain flour
- 1/4 plain flour
- 2 cornflour
- 3/4 baking powder
- 3/4 baking soda
- 1/4 salt
- 1/2 granulated sugar
- 3/4 vanilla essence
- 1
Instructions:
1. preheat oven to 350degrees gas mark 4, line your cupcake tins with cupcake papers, this recipe states it makes 12 american cupcakes, it made me about 18 english size cupcakes, so USA ones must be a little bit bigger.
2. whish soy milk and vinegar togther and set asiude for a couple of minutes to curdle.
3. sift flour, cornstarch, baking poweder, baking soda and salt into a large bowl and mix.
4. in seperate bowl cream the butter ans usgar togther for 2 minutes unitl light and fluffy bet in vanill and lemon extract.
5. alternate beating in the soy milk mix with the flour into the creamed butter and sugar until there are no large lumps.
6. fill cupcake liners two thirds with the mix and bake for 20-22 minutes til done. they should be golden and a cocktail stick pushed into the middle should come out clean.
Title: Pecan Rolo Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 butter
- 2 1/2 flour
- 3/4 baking soda
- 1 pecans
- 1 sugar
- 1 eggs
- 2 vanilla
- 2
- 1
Instructions:
1. Cream 1 cup sugar, brown sugar and butter until light and fluffy.
2. In a separate bowl, mix flour, cocoa and baking soda.
3. In a third bowl, mix 1/2 cup chopped pecans and 1 tablespoon sugar.
4. Add eggs and vanilla to creamed mixture and mix well.
5. Add flour mixture to creamed mixture and blend well.
6. Stir in 1/2 cup chopped pecans (not pecan-sugar mixture).
7. With floured hands, wrap 1 tablespoon of dough around a Rolo.
8. Press one side of dough ball into pecans-sugar mixture.
9. Place (sugar side up) on ungreased cookie sheet 2-inches apart.
10. Bake at 375° for 7-10 minutes or until slightly cracked.
11. Makes 4 dozen.