lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Rum Mousse
Ingredients:
- 1/4 sugar
- 1/4 rum
- 4 heavy cream
- 2 heavy cream
- 2
Instructions:
1. Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved.
2. Set aside.
3. Melt the chocolate in a saucepan set over hot water.
4. Stir in the rum mixture and 2 tablespoons heavy cream until smooth.
5. Beat the remaining cream until light and fluffy and fold into the chocolate mixture.
6. Fold in the beaten egg whites and spoon into individual serving bowls or wine glasses.
7. Chill at least 2 hours before serving.
Title: Snacking Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 egg
- 1 water
- 3/4 chocolate chips
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees, grease an 8 inch square pan. In a large bowl combine all ingredients and mix well.
2. Pour batter in prepared pan.
3. Bake for about 30-35 minutes.
4. Cool slightly and cut into squares.
Title: Devil's Food Cream Cheese Ribbon Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 cream cheese
- 1 butter
- 8 sugar
- 2 cornstarch
- 1/4 egg
- 1 milk
- 1 vanilla
- 2 powdered sugar
- 1/2 cream cheese
- 1 butter
- 8 vanilla
- 6
- 2
Instructions:
1. Prepare cake mix, pour 1/2 of batter in greased and floured 9 x 13 inch pan.
2. Blend filling ingredients until smooth and creamy.
3. Spread filling over cake batter.
4. Pour in remaining cake batter.
5. Bake at 350 degrees for 45 minutes.
6. Cool completely.
7. Prepare icing and spread on cooled cake.
8. Keep cake in refrigerator.
Title: Snow Top Cookies
Ingredients:
- 1/3 bittersweet chocolate
- 4 sugar
- 2 eggs
- 4 vanilla
- 2 flour
- 2 baking powder
- 2 powdered sugar
Instructions:
1. Melt margarine and chocolate together in microwave or in a pan on the stove. Set a side to cool.
2. Combine sugar and eggs (1 at a time). Then add remaining ingredients (not powdered sugar) to make batter. Add cool chocolate mixture to batter, then refrigerate for at least 2 hours.
3. Roll dough into 1-inch balls and then roll balls in powdered sugar.
4. Bake at 350 degrees for 8 to 10 minutes.
Title: Pumpkin Pie Cake
Ingredients:
- 18 egg
- 1 mayonnaise
- 1/2 canned pumpkin
- 29 eggs
- 2 evaporated milk
- 2/3 cinnamon
- 2 sugar
- 1 margarine
- 1/4 sugar
- 1
- 1/2
- 1
Instructions:
1. Mix together cake mix, egg, and mayonnaise. Press into 9- by 13-inch cake pan.
2. Mix all together canned pumpkin, eggs, evaporated milk, cinnamon and sugar then pour over crust.
3. Mix all together margarine, nuts, sugar and reserved cake mix until crumbly and sprinkle over filling. Bake at 350 degrees for 45 to 50 minutes.
4. Note: Good with whipped topping.
Title: Classic Strawberry Shortcake
Ingredients:
- 2 all-purpose flour
- 1/2 sugar
- 2 sugar
- 2 baking powder
- 1/4 salt
- 6 butter
- 1 strawberry
- 1
Instructions:
1. Preheat oven to 375 degrees. Spray 8 inch round cake pan with nonstick cooking spray. Set aside.
2. In a large bowl, combine flour. 1/2 cup sugar, baking powder and salt. With pastry blender or two knives, cut in butter spread until mixture is the size of coarse crumbs. Gently stir in 1 cup cream just until mixture forms soft dough. In bowl, knead lightly, then gently pat into prepared pan.
3. Bake 20 minutes or until golden and toothpick inserted in center comes out clean. On wire rack, cool completely.
4. Toss berries with one TB sugar. Set aside.
5. In large bowl, with electric mixer, beat remaining one cup cream with remaining 1 TB of sugar on high until soft peaks form: reserve 1/4 cup.
6. To serve, slice cake in half, horizontally. On serving platter, arrange bottom layer of cake. Evenly top with strawberries, reserving some for garnish, then whipped cream. Top with remaining cake layer, then garnish with reserved cream and strawberries.
Title: Quick & Easy Coffee Cake
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 3 sour cream
- 1 vanilla
- 1 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/2 brown sugar
- 1/2 cinnamon
- 1 1/2 butter
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Cream together butter and granulated sugar.
3. Mix in eggs, sour cream, vegetable oil, and vanilla.
4. Add dry ingredients and mix together.
5. Combine brown sugar, cinnamon, and nuts or cinnamon chips.
6. Spray Stoneware Baking Ring with cooking spray or brush with butter or oil and pour half the batter in the ring. Sprinkle half the filling/topping on top of the batter. Pour in remaining batter. Sprinkle remaining filling/topping on top.
7. Bake for 40 to 45 minutes or until cake tester comes out clean. (Note: My oven only took 30 minutes.).
8. Serve warm from pan or let stand until ring is cool to the touch and invert onto plate to serve.
Title: Orange Poppy Seed Cake
Ingredients:
- 1 water
- 1/2 instant vanilla pudding
- 1/2 eggs
- 1/2 poppy seeds
- 1
- 5
- 1
- 2
Instructions:
1. Preheat oven to 350F and grease/flour a bundt pan.
2. Mix all ingredients well.
3. Bake in pan for 40 minutes or until cake tests done.
4. Remove from oven and turn out onto cooling rack.
Title: Classic Sugar Cookies (with variations)
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1/2 vanilla extract
- 1 3/4 all-purpose flour
- 1/2 salt
- 1/4 baking soda
Instructions:
1. Preheat oven to 350F.
2. Line 2 baking sheets with parchment paper.
3. Cream butter and sugar in a medium bowl, using medium speed (electric mixer) until light and fluffy.
4. Add egg and vanilla.
5. Continue beating until well-combined.
6. Combine flour, salt and baking soda.
7. Add the flour mixture to the wet ingredients.
8. Mix on low speed until just combined.
9. Wrap dough tightly with cling wrap and chill for at least 30 minutes.
10. Turn dough out on lightly floured surface.
11. Roll to about 1/8" thickness.
12. Using cookie cutters/inverted wine glass, cut out cookies and transfer to prepared baking sheets.
13. Sprinkle the tops with sugar, if desired.
14. Bake until cookies are set but not brown, 8-10 minutes.
15. Transfer to cooling racks.
16. You may roll the dough into a log shape and freeze until firm, then slice and bake.
17. LEMON SUGAR COOKIES- Add 1 tablespoon finely chopped lemon zest and 1 tablespoon lemon juice to butter and sugar.
18. RAISIN SUGAR COOKIES- Stir 3/4 cup raisins into dough after dry ingredients have been combined.
19. NUT SUGAR COOKIES- Stir 3/4 cup finely chopped (toasted) walnuts/pecans/other nuts into dough after dry ingredients have been combined.
20. SUGAR AND SPICE COOKIES- Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of ground cloves to the dough along with the flour.
21. FROSTED SUGAR COOKIES- Omit the sprinkling of sugar on top of cookies.
22. Beat 1 cup icing sugar, 1 tablespoon water/milk, 1/2 tsp vanilla extract and a few drops of food coloring (if desired) with electric mixer, on HIGH speed.
23. Frost cookies after baking, while still slightly warm.
24. CHOCOLATE COOKIES- Melt 2 oz. bittersweet chocolate (I use 72%) in the microwave, stir until smooth, let cool slightly and add to the dough after the addition of vanilla.
25. MARBLED/TWO-TONED COOKIES- Melt 1 oz. bittersweet chocolate (I use 72%) in the microwave, stir until smooth, let cool slightly. After the dough has been formed, divide it into two. Add melted chocolate into one part of dough, knead it gently to incorporate chocolate uniformly. Combine 2 doughs and roll out as usual.
Title: Simple Vanilla Cupcakes
Ingredients:
- 2 flour
- 1/2 salt
- 2 baking powder
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1 milk
- 1 vanilla essence
Instructions:
1. Preheat oven to 375f or 190c; line muffin cups with papers.
2. Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump) . Beat in eggs one at a time.
3. Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
4. Divide evenly among pans and bake for 18 minutes. Let cool in pans and enjoy! :).
Title: Pumpkin Pie Magic Cake
Ingredients:
- 4 eggs
- 1 cream of tartar
- 3/4 brown sugar
- 1 vanilla extract
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1 pumpkin puree
- 3/4 butter
- 3/4 all-purpose flour
- 2 evaporated milk
- powdered sugar
Instructions:
1. Preheat oven to 160C/320F and line the base and sides of a 20x20cm/8x8inch square tin.
2. Whisk the egg whites with the cream of tartar until stiff. Scoop out and place in a clean bowl.
3. Using the same mixing bowl, whisk the egg yolk and brown sugar until paler in colour.
4. Add the vanilla, cinnamon, nutmeg and pumpkin and whisk for 30 seconds until combined.
5. Add the melted butter and whisk for 1 minute.
6. Add flour and mix on slow to incorporate.
7. Then add the evaporated milk in slowly to the mixture mixing.
8. Add the egg whites in three lots folding in after each addition so that there are no white streaks or clouds of white.
9. Pour into the prepared tin and bake for 60-70 minutes (until the centre of the cake is no longer wobbling). Cool completely. Serve with icing sugar on top.
Title: Alfajores Ni Ria
Ingredients:
- 3/4 butter
- 1/2 sugar
- 2 egg
- 1 vanilla
- 1 lemon, juice and zest of
- 1/2 cornstarch
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2
- 1
Instructions:
1. Beat together butter and sugar until fluffy. Add in egg and yolks, vanilla, lemon juice and zest.
2. Sift together cornstarch, all purpose flour, and baking powder. Combine with egg mixture. Ball up and press slightly. Chill for at least 1 hour.
3. Make into small balls and press slightly onto the cookie sheet. Bake at 375 degrees for 9-11 minutes. Cool when done.
4. Sandwich caramel between two pieces. Serve.
Title: Sour Cream Lemon Slice
Ingredients:
- 1 butter
- 2 flour
- 4 icing sugar
- 3/4 - 1 white sugar
- 1/4 cornstarch
- 1 1/2 milk
- 1 salt
- 3 butter
- 1/4 lemon juice
- 1/4 lemon rind
- 2 sour cream
- 1/2 sugar
- 2 vanilla
- 4 -5
Instructions:
1. Press base into 9x13" pan.
2. Bake 375 for 10-15 minute.
3. Combine sugar, cornstarch,milk, and salt in saucepan.
4. Cook over medium heat stirring constantly until mixture comes to full boil (10-12 min).
5. Reduce heat to low and cook 2 more minutes.
6. In a small bowl gradually stir 1 cup of hot mixture into egg yolks.
7. Return this mixture to saucepan and cook over medium heat stirring constantly for 2 minute.
8. Remove from heat and add butter, juice, and peel.
9. Stir until butter is melted.
10. Stir in sour cream.
11. Pour over base or into pie shell and refrigerate for 2 hrs or until firm.
12. Top with whipped cream just before serving.
13. Cover with whipped cream sweetned with a little sugar and vanilla.
Title: Eggless Zucchini Brownies
Ingredients:
- 2 flour
- 1/2 walnuts
- 1 1/2 sugar
- 1 1/2 baking soda
- 1/2 salt
- 1/4 vanilla
- 1/4
- 2
Instructions:
1. Mix dry ing's,.
2. Add all liquids & mix.
3. Spread into a well greased 9 X 13 pan.
4. Bake 350 degrees for 25 minutes.
5. Cool before cutting, Your choice to how big you want to cut your pieces.
Title: Angel Bavarian Cake - Light, Cool and Delish! No Bake!
Ingredients:
- 1 milk
- 1 sugar
- 1 salt
- 4 flour
- 2 vanilla
- 1 unflavored gelatin
- 1 warm water
- 1/2 crushed pineapple
- 1 flaked coconut
- 4
- 1/4 - 1/2
- 1/2
- 1
Instructions:
1. Mix the milk, sugar, salt, egg yolks flour and vanilla.
2. Cook custard on medium heat, stirring to avoid scorching.
3. In separate container dissolve the gelatin in the warm water.
4. Add to custard mixture while custard is still hot.
5. Let mixture cool.
6. Fold half of the whipped cream (1/2 pint) into cooled custard mixture.
7. Beat egg whites until stiff.
8. Fold into custard.
9. Add the crushed pineapple and 1/4 cup coconut.
10. Break a large Angel Food Cake into quarter=sized pieces.
11. Line a pan (I use 9x13 Pyrex) with half of the cake piece.
12. Pour half the custard mixture over cake pieces.
13. Repeat using rest of cake and custard.
14. Refrigerate at least 4 hours, best if overnight.
15. Just before serving, spread remaining 1/2 pint whipped cream on top.
16. For special presentations, garnish with sugared flower petals- make sure they are edible- or remove them before serving!
17. Sprinkle with remaining 1/4 cup coconut flakes.
18. Serve in 3-4 inch squares.
19. Refrigerate any unused servings- if there are any leftovers!
Title: Old-Fashioned Baked Custard
Ingredients:
- 1 1/2 sugar
- 1/4 Splenda granular
- 1/4 vanilla extract
- 2 salt
- 1/4 1% low-fat milk
- 3 ground nutmeg
- cinnamon
Instructions:
1. Preheat oven to 350 degrees F.
2. Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish.
3. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
4. In a large bowl, combine egg whites, sugar, Splenda, vanilla extract, and salt; beat until sugar and Splenda are dissolved.
5. Mix in hot milk, a little at a time, until blended.
6. Pour egg mixture into prepared custard cups.
7. Sprinkle with nutmeg or cinnamon.
8. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups.
9. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath.
10. The water should come up to the level of the custard inside the cups.
11. You must protect your custard from the heat.
12. Carefully pour hot water into the baking pan to come halfway cup the sides of the custard cups.
13. Bake 25 to 30 minutes or until set around the edges but still loose in the center.
14. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly.
15. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
16. Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature.
17. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
Title: Cracker Cookies
Ingredients:
- 1 dates
- 1/2 butter
- 1 vanilla
- 1/4 powdered sugar
- 1 milk
Instructions:
1. Mix first 3 ingredients together.
2. Put in double boiler, cook till thick.
3. Cool.
4. Spread on Townhouse crackers.
5. Place on greased cookie sheet.
6. Bake at 300 degrees for 10 minutes.
7. Cool, then ice.
Title: Tiramisu ( Eggless & No Alcohol)
Ingredients:
- 1 mascarpone cheese
- 1 lady finger cookies
- 250 sugar
- 7 cocoa powder
- 2 -3 water
- 1 1/2 instant coffee
- 4
Instructions:
1. In a pan put water and coffee and boil till half in quantity.
2. Let this cook down.
3. In a bowl beat whipping creme and sugar till sugar dissolves.
4. Mix cheese into this and blend some more and set aside.
5. Dip lady fingers in cooled coffee mixture and lay them in 8x8 dish. Pour half the cheese mixture over this and spread evenly.
6. Dust with cocoa powder.
7. Lay another layer of fingers dipped in coffee mix and top with cheese mix .
8. Top with cocoa powder.
9. Chill for at least 2 hours and then serve.
Title: Low Fat Banana Wacky Cake
Ingredients:
- 1/2 oatmeal
- 1 whole wheat flour
- 1 sugar
- 3 cocoa powder
- 1 vinegar
- 1 1/2 vanilla
- 1/2 salt
- 1 cold water
- 1 banana
- 1/2
Instructions:
1. Stir together dry ingredients.
2. Make three wells in mix.
3. put banana and oil in one well, vinegar in another and vanilla in the third.
4. Pour water over top.
5. Stir.
6. Pour into 8x8 pan.
7. Bake at 375 for around 30 min until springs back when touched or comes out clean when poked w/fork.
Title: Meringue Snowflakes
Ingredients:
- 2 cream of tartar
- 1/4 salt
- 1
- 1/2
Instructions:
1. Place egg whites in a medium bowl.
2. Let stand at room temperature for 30 minutes.
3. Preheat oven to 300 degrees F.
4. Line two large baking sheets with parchment paper or foil.
5. Draw six 3-1/2-inch circles on each sheet of paper or foil.
6. Set aside.
7. FOR MERINGUE:
8. Add cream of tartar and salt to egg whites.
9. Beat with an electric mixer on medium speed until soft peaks forms (tips curl).
10. Gradually add the 1/2 cup superfine sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form ( tips stand straight) and sugar is nearly dissolved.
11. Transfer meringue to a decorating bag fitted with a 3/8-inch round tip.
12. Pipe snowflake shapes on top of circles on paper or foil.
13. Sprinkle with the decorating sugar.
14. Bake all of the meringues at the same time on separate oven racks for 10 minutes.
15. Turn off oven; let meringues dry in oven with door closed for 1 hour.
16. Lift meringues off paper or foil.
17. Transfer to wire racks; cool completely.
18. Makes 12 meringue snowflakes.
Title: Helawat Al Jazr - Iraqi Sweet Carrots
Ingredients:
- 500 carrots
- 1 sugar
- 2 sugar
- 2 milk
- 3 cardamom pods
- 2 lemon peel
- 2 butter
- 2 flour
- 2 pine nuts
- 2 pistachios
- 2 currants
- 2
Instructions:
1. Gently bring to a simmer the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender.
2. Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.
3. Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat with the flour mixture, and toss for 3 or 4 minutes.
4. Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally.
5. Remove cardamom pods and pour into individual serving dishes and garnish with nuts and raisins.
Title: Sparkling Ginger Cookies
Ingredients:
- 2 all-purpose flour
- 3/4 baking soda
- 1/4 salt
- 2 ground ginger
- 1/2 - 1 cinnamon
- 1/8 - 1/4 ground cloves
- 1/2 butter
- 1 granulated sugar
- 1 egg
- 1/4 dark corn syrup
- 1/3 - 1/2
Instructions:
1. Combine flour, baking soda, salt, giner, cinnamon and cloves in a medium bowl and set aside.
2. Beat butter and the 1 cup of sugar in a large bowl with mixer at medium high speed until well mixed.
3. Beat in egg and corn syrup until smooth.
4. Stir in flour mixture.
5. CHILL dough 1-2 hours or until easy to handle.
6. Preheat oven to 350F.
7. Shape dough into 1 inch balls and roll in the extra 1/3-1/2 cup sugar.
8. Place dough balls about 2 inches apart on a greased baking sheet.
9. Bake for 9-11 minutes or just until golden around edges.
10. Cool on wire racks before storing in an air tight container.
Title: Buckeye Bars
Ingredients:
- 1 butter
- 1 peanut butter
- 1 confectioners' sugar
- 1 peanut butter
- 1/2
Instructions:
1. Melt the first two ingredients in microwave.
2. Add the sugar and mix.
3. Pat into 9 x 13" pan.
4. Melt chocolate and 1/2 cup peanut butter together.
5. Place over bottom layer.
6. Refrigerate and cut into squares.
Title: Gingerbread Layer Cake With Cinnamon Cream
Ingredients:
- 1 3/4 flour
- 1 ground ginger
- 2 ground cinnamon
- 1 baking powder
- 1/4 baking soda
- 1/4 ground cloves
- 1/4 salt
- 3/4 dark brown sugar
- 1/4 molasses
- 2 molasses
- 1/4 unsalted butter
- 2 eggs
- 3/4 water
- 1 powdered sugar
- 1/4 ground cinnamon
- 1 vanilla
- 1/2 powdered sugar
- 1 vanilla
- 2
- 1
Instructions:
1. Heat oven to 350 degrees. Grease the bottom and sides of a 9 inch springform pan with shortening and then wrap the outside with foil.
2. In a bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, cloves and salt.
3. Place brown sugar, molasses, butter and eggs in another bowl and beat at low speed until blended.
4. Beat the flour mixture in 3 parts into the creamed mixture alternately with the water in beginning and ending with the flour. Pour the batter into the pan and bake 35-40 minutes or until a toothpick comes out clean. Cool in the pan on a wire rack for 15 minutes. Release the sides of the pan and invert on the wire rack. Remove the bottom of the pan and cool completely.
5. In another bowl, beat the filling ingredients until soft but not stiff peaks form.
6. Slice cake horizontally. Put one layer in the bottom of a clean springform pan and spread with filling. Top with second layer; cover and refrigerate 5 or more hours.
7. In another bowl, beat the topping ingredients at medium high speed until firm but not stiff peaks form. Remove sides of springform pan and spread topping over top and sides of cake. If desired; arange a border of crystallized ginger over the top of the cake.
8. Can be made a day ahead. Keep covered and refrigerated.
Title: Emeril's Rum Balls
Ingredients:
- 1 1/2 confectioners' sugar
- 2 cocoa powder
- 1/2 ground allspice
- 1/2 dark rum
- 2 light corn syrup
- 2 1/2 walnuts
- 1
Instructions:
1. Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice.
2. Stir in the rum and corn syrup.
3. Stir in the vanilla wafers and walnuts, and mix well.
4. Place in the refrigerator to firm up slightly, about 30 minutes.
5. (The mixture may appear crumbly and dry; this is O. K.) Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
6. Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls.
7. Using your hands, roll the balls in the confectioners' sugar, coating evenly.
8. Place on a baking sheet, cover with plastic wrap and refrigerate overnight.
9. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.
Title: Quick Bread Pudding
Ingredients:
- 1 milk
- 1 eggs
- 3 sugar
- 1 vanilla extract
- 2 ground nutmeg
- 1 butter
- 3 margarine
Instructions:
1. Tear bread slices into small chunks; place in large bowl.
2. Add milk and let soak 10 minutes.
3. Work mixture with hands until milk is absorbed.
4. Combine eggs, sugar, vanilla, nutmeg, and butter.
5. Pour into 13x9x2 baking dish.
6. Bake at 350 for 50 minutes, or until knife inserted in center comes out clean.
Title: Apple Cobbler
Ingredients:
- 4 apples
- 1/4 sugar
- 2 cinnamon
- 1 rolled oats
- 1/2 sugar
- 1/2 butter
- 1/3 flour
- 2
Instructions:
1. Cut and core apples.
2. Put in baking dish. Set aside.
3. To make topping: in bowl combine oats flour sugar. Then crumble in butter and then mash together. Add milk so its moist. Add a pinch of salt then throw on top of apples.
4. Bake at 350°F for about 15 minutes, maybe more.
Title: Grandmom's Easy Apple Crisp
Ingredients:
- 5 -6 apples
- 1 flour
- 1 sugar
- 1 baking powder
- 3/4 salt
- 1 egg
- 1/4 margarine
- 1/2 cinnamon
Instructions:
1. Slice apples and place them in greased 6 by 10 baking dish.
2. Mix flour, sugar, baking powder, salt and egg in a medium sized bowl with a fork until crumbly.
3. Sprinkle crumb mixture over apples.
4. Pour melted margarine over all, then sprinkle with cinnamon.
5. Bake 30 to 40 minutes at 350 degrees.
6. Serve warm with cream or ice cream (good plain too) This recipe can also be made with other fruits.
Title: Lemon Pecan Cookies
Ingredients:
- 2 white chocolate chips
- 2 1/4 all-purpose flour
- 3/4 sugar
- 3/4 baking soda
- 1/2 butter
- 2 margarine
- 1/2 eggs
- 1/4 lemon peel
- 3/4 pecans
- lemon
Instructions:
1. Heat oven to 350°F Set aside 2 tablespoons white chips for the drizzle.
2. Combine flour, sugar and baking soda; set aside. Place remaining white chips and butter in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips and butter are melted when stirred. Beat in eggs, lemon peel and lemon extract. Gradually blend flour mixture into lemon mixture. Stir in pecans. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 11 minutes or until very slightly golden around edges. Remove from cookie sheet to wire rack. Cool completely. Lightly drizzle LEMON DRIZZLE over cookies.
4. LEMON DRIZZLE: Place reserved 2 tablespoons white chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir in a few drops yellow food color and a few drops lemon extract, if desired.