lumicero/recipes-ing2inst huggingface dataset:
Title: Blackberry Silk Pie
Ingredients:
- 1 fresh blackberries
- 1 sugar
- 1 eggs
- 3 cornstarch
- 1 heavy cream
- 1 1/2 vanilla
- 1/2 fresh blackberries
- 1
Instructions:
1. Add the berries and 1/4 cup sugar in a food processor; process for 30 seconds or long enough to make a smooth puree.
2. Put a mesh sieve over a large bowl and pour the puree into the sieve.
3. Using a rubber spatula, push or force the puree through the mesh, leaving the seeds; throw away the seeds.
4. In a big mixing bowl, whisk the eggs until frothy.
5. Add in 3/4 cup sugar and the cornstarch and whisk until well blended.
6. Blend in the heavy cream, light cream, vanilla, and 1 cup puree; mix until evenly blended.
7. Ladle the filling into the cooled pie shell.
8. Put the pie on the center oven rack and bake in a 300° oven for 50-60 minutes, rotating the pie 180° halfway through the baking (so that the part that faced the back of the oven now faces forward).
9. When done, the filling will likely have puffed somewhat.
10. The center may seem a little jiggly; that is fine.
11. If after the alloted time, the pie seems overly puffy and the center a little underdon, turn the oven off and leave the pie in the hot oven for 10-15 minutes.
12. **I always cover pie crust edges with foil to prevent over-browning. Remove the foil the last 10-15 minutes of baking time and pie crust edges will be lightly golden brown.
Title: Victoria's Secret Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 1/4 flour
- 2 salt
- 1 baking soda
- 2 cinnamon
- 2 carrots
- 3 butter
- 8 cream cheese
- 1/4 butter
- 6 confectioners' sugar
- 2 vanilla extract
Instructions:
1. Beat eggs. Add sugar and beat until well blended. Add oil and all other dry ingredients; beat until mixed. Last of all add carrots.
2. Grease and flour a "bundt" pan and pour cake batter into it. Bake in preheated 350 degree oven for 40 minutes or until inserted toothpick comes out dry.
3. For frosting mix cream cheese and butter; add sugar and vanilla. Beat until smooth. Frost cooled cake.
Title: Pumpkin Cake
Ingredients:
- 1/4 unsalted butter
- 1 all-purpose flour
- 1 baking soda
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1/2 ground nutmeg
- 1/2 salt
- 3/4 fat-free buttermilk
- 1/2 light brown sugar
- 1/2 sugar
- 1/2 eggs
- 2 vanilla extract
- 1/2
Instructions:
1. Grease and flour a 9-inch round cake pan. Combine together in a medium bowl flour, baking soda, spices, and salt. Set aside.
2. Place pumpkin and buttermilk in a small bowl and combine thoroughly. Set aside.
3. In a mixer fitted with a paddle attachment cream together the butter and sugars. Beat on medium for 2 minutes. Scrape down the sides of the bowl . Increase speed to high and beat an additional 2 minutes. Scrape down the bowl. Add the eggs and beat on medium for 30 seconds. Add the vanilla and beat on high for 30 seconds. With mixer on low alternate adding the dry ingredients with the wet ingredients into the mixing bowl. Mix until just combined. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter, until smooth and thoroughly combined.
4. Immediately pour the cake into the prepared pan, spreading evenly. Bake on the center rack of a preheated 325F oven. Bake for about 45 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and cool in the pan for 15 minutes at room temperature. Invert cake onto a plate or cake circle. Turn the cake upright and refrigerate until needed.
Title: Banana Spring Rolls (Paw Pia Kluay)
Ingredients:
- 2 bananas
- 4 eggs
- 2 water
- 2 honey
- 1/2 maple syrup
Instructions:
1. Mix the tempura flour with a little water or beaten egg.
2. Place 1/4 of each banana in each of the spring roll wrappers, roll each one tightly, and tightly seal the edge with tempura mix.
3. Heat the oil in a wok over medium heat until oil is hot. When hot turn heat to low.
4. Add the spring rolls to the hot oil., turning them continually until they turn golden brown, then remove them from the wok and drain them on some kitchen paper.
5. Cut each spring roll into 3 pieces and serve on a platter with honey.
Title: Peanut Butter-Chocolate Bars
Ingredients:
- 2 powdered sugar
- 1 graham cracker crumbs
- 1 1/4 butter
- 3
- 12
Instructions:
1. In a large mixing bowl blend together the powdered sugar and the graham cracker crumbs.
2. Add half of the melted butter and all of the peanut butter and stir again until well blended.
3. Press mixture into a buttered 9" x 13" cake pan and smooth the top with the back of a large spoon.
4. Melt the cocolate chips and blend in the remaining melted butter. Pour the chocolate over the peanut butter mixture and refrigerate until chilled.
5. Cut into squares to serve.
Title: Grandma H's Coconut Cream Pie
Ingredients:
- 3/4 sugar
- 2 milk
- 2 flour
- 3 eggs
- 2 butter
- 1 vanilla
- 1 coconut
- 1
Instructions:
1. Bake crust and let cool.
2. Mix sugar & flour, add a little milk & egg yolks beat together. Add the rest of the milk and a dash of salt. Cook until thickened. Add butter, vanilla, & Coconut. Put in Pre Baked crust.
3. Top with Meringue sprinkle w coconut and bake until browned.
Title: Chocolate Bread Pudding
Ingredients:
- 1 sugar
- 2/3 skim milk
- 2 eggs
- 2 vanilla
- 4 chocolate chips
- 1
- 1/3
Instructions:
1. Mix together 2/3 cup sugar, 2 tbsp cocoa. Into a greased 1-1/2 qt ovenproof dish - break up enough bread to fill it 2/3 full. Pour sugar & cocoa mixture over the bread. Toss lightly to coat the bread.
2. Beat together eggs, vanilla & milk.
3. Pour this over the bread and it should just cover the pieces.
4. Bake in a preheated oven at 350 for 45 minutes.
5. (Optional)Sprinkle chips on top at end of baking and let melt. Serve with whipped cream.
Title: Fudgy Low-Fat Chocolate Cake Bites
Ingredients:
- 2 margarine
- 1/2 Splenda granular
- 1 egg
- 1 unsweetened applesauce
- 3/4 vanilla extract
- 2 all-purpose flour
- 2/3 baking soda
- 1/4 salt
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray 8-inch square pan with nonstick cooking spray.
3. Dust with cocoa, shaking out excess back into bowl.
4. Mix margarine, sugar, egg, applesauce and vanilla in a bowl, beating until smooth.
5. In a separate bowl sift flour, cocoa, baking soda & salt, then mix until well combined.
6. Combine the wet and dry ingredients, mix until well combined.
7. Pour into pan and bake 25-30 minutes until set. Cool completely and cut into 16 squares; enjoy!
8. Optional- spread sugar-free preserves with Splenda on top for a yummy fruity topping!
Title: Vintage Vinegar Custard Pie
Ingredients:
- 1 1/4 sugar
- 3 flour
- 1 1/4 cold water
- 4 -5 eggs
- 3 butter
- 5 margarine
- 10 white vinegar
- 20 salt
- 1
Instructions:
1. In large saucepan, melt margarine.
2. Add sugar, flour, cold water, vinegar.
3. Whisk to mix so there is no lumps and all is mixed well.
4. Add beaten eggs. Mix.
5. Cook on low to medium heat stirring until filling starts to thicken. Stir a few more times and set aside.
6. Place pie crust in a deep dish pie pan.
7. Flute edges with the back of a fork.
8. Prick 4 sets of fork tine holes in wheel fashion on the bottom of crust.
9. Preheat oven to 450 degrees.
10. Throw beans in the bottom of pie pan.
11. Bake 8 minutes. Take out of oven.
12. Lower oven temperature to 375°.
13. Remove the beans.
14. Throw one dash salt on the pie crust.
15. Pour in filling and level evenly.
16. Wrap tin foil around the edges of the pie crust.
17. Bake about 40 - 45 minutes. Check. When the filling is lightly browned and a knife stuck in the center comes clean it is done.
18. Cool in cold box, refrigerator or cooler.
19. Note: This recipe can be put in a camp oven or cast iron dutch oven over coals. The crust on the bottom may become a little crispy.
Title: Cream of Coconut Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 Cool Whip
- 3 sour cream
- 1 coconut
- 1 sugar
- 12 cream of coconut
- 1/2
- 1
Instructions:
1. Heat oven to 350 degrees for shiny metal or glass pans and 325 degrees for dark or non stick pans.
2. Beat cake mix, water, oil and eggs in large bowl on low speed for 30 second, then on medium speed for 2 minutes, scraping the bowl occasionaly.
3. Butter and flour 2 round cake pans, either 8" or 9" and dust with flour. Pour batter evenly into pans.
4. Bake 8" layers 29 - 34 minutes 9" layers 24 - 29 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans, then place on rack to cool completely before frosting.
5. While cake cools, make frosting by combining the Cool Whip, sour cream, sugar and coconut reserving 1/2 cup of the coconut to toast for garnish.
6. Place first layer on serving dish or cake circle before starting to frost cake. Punch holes with toothpick or skewer and drizzle half the cream of coconut over this layer. Frost this layer and top with second layer. Punch holes in this top layer as with first layer and drizzle with remaining cream of coconut. Frost top and sides and sprinkle with reserved toasted coconut.
7. Cake can be sliced and served immediately, but is much better if kept in refrigerator for a couple of days if you can stand to wait or at least overnight. Enjoy.
Title: Super-Yummy Banana Crepes
Ingredients:
- 2 firm bananas
- 1 butter
- 3 Splenda sugar substitute
- 1 vanilla extract
- 1/2 ground cinnamon
- 4 graham cracker crumbs
- 4 pecans
- 4 sugar-free vanilla ice cream
- 4 pecans
Instructions:
1. Preheat oven to 400F and butter small, pyrex baking dish (large enough to hold 4 crepes).
2. Cut bananas in half crosswise and then split lengthwise. You will have 8 large pieces.
3. In a skillet large enough to hold the banana pieces and over medium-high heat, melt the butter with the splenda and add the vanilla extract and cinnamon. Add the banana pieces and saute for 1 1/2 minutes per side (3 minutes total). Remove from heat.
4. Place two banana pieces down length of each crepe and top with 1 tablespoon each of the graham cracker crumbs and toasted pecans. If there's any sauce in the pan, distribute that evenly among the crepes. Roll up jelly roll fashion.
5. Place in prepared baking dish and bake until crepes are heated through, about 10 minutes.
6. Serve with a scoop of sugar-free vanilla ice cream, LOTS of whipped cream, chocolate syrup and more chopped pecans!
Title: Rum Fudge Pudding Dessert
Ingredients:
- 1 1/4 granulated sugar
- 1 all-purpose flour
- 2 baking powder
- 1 salt
- 7 butter
- 1/4 milk
- 1/2 vanilla
- 1 brown sugar
- 1/2 cold water
- 1 1/3 dark rum
- 2 ice cream
Instructions:
1. Preheat oven to 350°F.
2. Butter an 8" square baking dish and set aside.
3. In a mixing bowl, mix together 3/4 cup sugar, flour, baking powder, salt, and 3 tablespoons cocoa.
4. Mix butter, milk and vanilla into the dry ingredients just until blended.
5. Pour into prepared baking dish.
6. Sprinkle top of batter with remaining 1/2 cup granulated sugar, brown sugar and remaining cocoa.
7. Pur water and rum over.
8. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean.
9. Serve at room temperature with whipped cream or ice cream or whipped topping on the side, if desired.
10. Sprinkle the finely chopped nuts on top.
11. Enjoy!
Title: Funny Tummy Muffins
Ingredients:
- 2 bananas
- 55 sultanas
- 55 dates
- 55 walnuts
- 1 ground cinnamon
- 1 allspice
- 225 baking powder
- 1 baking soda
- 1 cream of tartar
- 1 walnut oil
- 1
- 250
Instructions:
1. Preheat oven to 200C/400°F.
2. mash bananas and place them in a bowl with the dried fruit, nuts and spices. Mix well.
3. Add everything else and stir into the mixture. Pour batter into a muffin tin lined with circles of baking parchment.
4. Bake for 15 - 20 mins or until firm to the touch.
5. Transfer to a rack and allow to cool.
Title: Simple Chocolate Glaze
Ingredients:
- 1 white chocolate chips
- 3 butter
- 2 light corn syrup
- 1/2 vanilla extract
Instructions:
1. Place the chocolate chips, butter and corn syrup in a small saucepan over low heat and stir until chocolate melts, 2 to 3 minutes.
2. Remove from heat and stir in vanilla.
3. Use to glaze cakes, cupcakes, icecream or any other dessert.
Title: Switzwerland-Strawberries Quorum
Ingredients:
- 2 fresh strawberries
- 4 butter
- 2 sugar
- 2 orange, juice of
- 1 orange
- 3 lemon
- 1 1/2 Cointreau liqueur
- 1 1/2 cognac
- rum
- vanilla ice cream
Instructions:
1. Soak quartered strawberries in kirschwasser overnight.
2. Melt butter in chafing dish.
3. Add sugar and cook until lightly browned.
4. Add orange juice and orange and lemon peels.
5. Add strawberries with kirschwasser and Cointreau and heat thoroughly.
6. Add cognac and rum and set aflame before serving over vanilla ice cream.
7. (Be CAREFUL and be sure to ladle all juices from pan over ice cream.).
Title: " Drunk " Cookies With Black Sesame and Jam!
Ingredients:
- 1/4 margarine
- 1/4 white wine
- 1/4 sugar
- 1/4 self-raising flour
- 1/4 black sesame seed
- 1 3/4
- 1
Instructions:
1. Place sesame in pan and bake at 350°F (175°C) until golden brown.
2. Mix oil, margarine,wine and sugar in blender for a few minutes, until they look fluffy and white.
3. Combine flour and sesame in a bowl, make a well and pour in oil mixture. Knead until you have a soft dough.
4. Shape the cookies as you like, make a little well in the middle and put the jam inches.
5. Brush the dough with the egg white and garnish with blanch sesame seeds.
6. Place them in buttered pan and bake at 380°F (200°C) for about 20 minutes, until they start to look golden brown.
7. Let them cool and store in container.
Title: Sugarplum Cake
Ingredients:
- 2 sugar
- 1 canola oil
- 3 eggs
- 2 all-purpose flour
- 2 ground cinnamon
- 2 ground cloves
- 2 ground nutmeg
- 1/2 salt
- 1 baking soda
- 1 buttermilk
- 2 plum baby food
- 1 confectioners' sugar
- 1 -2 lemon juice
Instructions:
1. Combine sugar and oil; mix in eggs.
2. Sift flour, spices, baking soda, and salt into a separate bowl, then add to sugar mixture, alternating with buttermilk, and ending with the flour mixture.
3. Add nuts (if using) and baby food and mix well.
4. Pour into a bundt pan that has been greased and floured and bake at 325 degrees for one hour (or until cake tester comes out clean).
5. Let rest on cooling rack 20 minutes.
6. Turn out to cool completely.
7. Combine icing ingredients and drizzle over top.
Title: Corn Flake Cookies
Ingredients:
- 1/2 kosher salt
- 2 Splenda sugar substitute
- 1 vanilla
- 1
- 3
Instructions:
1. Preheat oven to 350°.
2. Add salt to egg whites and beat till soft peaks form.
3. Add Splenda, 2 or 3 tablespoons at a time, beating till Splenda is blended and all Splenda is used.
4. After all Splenda is blended in, beat till stiff peaks form.
5. Then add vanilla.
6. Fold in cereal.
7. Drop by teaspoonfuls on greased cookie sheet.
8. Bake at 350° for 15 minutes.
Title: Gluten Free Shortbread Crust
Ingredients:
- 1/2 cornstarch
- 1/4 powdered sugar
- 1/4 salt
- 2 butter
- 1/4 guar gum
- 1 xanthan gum
- 6
- 1/4
Instructions:
1. In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
2. Add the melted butter and pulse to evenly distribute. You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed. It will look crumbly but should hold together when press together.
3. Press onto a pie plate.
4. Bake at 300 degrees for 15-20 minutes. It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.
Title: Butterscotch Refrigerator Cookies
Ingredients:
- 1 all-purpose flour
- 2 3/4 butter
- 1 sugar
- 1/2 brown sugar
- 1/2 egg
- 1 baking soda
- 1/2 pecans
- 1/2
Instructions:
1. Melt butterscotch chips in 1-quart saucepan over low heat, stirring constantly, until melted (3 to 5 minutes).
2. Place butterscotch mixture in large bowl; add all remaining ingredients except pecans. Beat at low speed, scraping bowl often, until well mixed. Stir in pecans by hand.
3. Divide dough in half. Shape each half into 8x1 1/2-inch roll. Wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).
4. Heat oven to 400°F Cut rolls into 1/4-inch slices with sharp knife. Place 1-inch apart onto ungreased cookie sheets. Bake for 5 to 7 minutes or until set. Cool 1 minute; remove from cookie sheets.
Title: Yummy Chocolate Biscuits
Ingredients:
- 2 flour
- 2 baking powder
- 1 sugar
- 1 cocoa powder
- 2 eggs
- 1/2 ghee
- coconut
Instructions:
1. Mix all the ingredients lightly in a bowl.
2. Cover the bowl and refrigerate it for 30 minutes.
3. Once the time is up, remove dough from the refrigerator.
4. Roll into small balls.
5. Lightly press each ball.
6. Preheat oven and bake the chocolate round balls (biscuits) for 15 minutes.
7. Just before serving, garnish each biscuit with a little grated coconut.
Title: Coconut Pudding -Cheryl Franzon
Ingredients:
- 7 coconut
- 1/4 brown sugar
- 1 flour
- 1/2 oleo
- 1 instant vanilla pudding
- 3 milk
- 9 Cool Whip
Instructions:
1. Mix coconut, almonds, sugar, flour, and oleo. Spread mixture in 9x13-inch backing dish forming a crust; reserving 1 cup of mixture for topping later.
2. Bake at 350 degrees for 20 minutes; stirring every 5 minutes.
3. Remove from oven and let cool.
4. Mix pudding and milk until thickened; stir in cool whip.
5. Spread over cooled crust and top with reserved 1 cup of crust mixture.
Title: Cream Cheese Cookies
Ingredients:
- 1/4 butter
- 1 margarine
- 1 cream cheese
- 1/4 egg
- 1 vanilla
Instructions:
1. Cream butter and cheese.
2. Blend in egg and vanilla.
3. Slowly add dry cake mix, 1/3 of mix at a time, mixing well after each addition. If using mixer, add lat 1/3 of cake mix by hand.
4. Cover and chill for 30 minutes.
5. Heat oven to 350.
6. Drop by small teaspoonfulls onto ungreased baking sheet.
7. Bake 8-10 minutes or until light brown.
8. Cool slightly before removing from baking sheet.
Title: Brownies
Ingredients:
- 2 flour
- 1/2 sugar
- 1/2 butter
- 1 shortening
- 1/4 coffee
- 1/2 buttermilk
- 2 eggs
- 1 baking soda
- 1 vanilla extract
- 2 butter
- 1/4 milk
- 1 1/2 powdered sugar
- 1 vanilla extract
Instructions:
1. Preheat oven to 400*F. and lightly grease an 11 X 17 inch baking pan. In a large mixing bowl, combine flour and sugar. In a heavy saucepan over medium heat, combine butter, shortening, coffee and cocoa. Stir constantly until heated to a boil. Pour boiling mixture over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed mixer. Pour batter into baking pan. Bake for about 20 minutes, or until done in center.
2. Meanwhile, prepare the frosting combining butter, cocoa and milk in a saucepan over medium heat. Stir frequently until heated to a boil. Mix in powdered sugar and vanilla and stir until smooth. Pour warm frosting over brownies as soon as they come out of the oven. Cool and cut into squares.
3. My Note: If you don't have buttermilk, you can add a TBS of lemon juice to 1/2 cup of milk and let it sit for about 15 minutes.
Title: Pillsbury's Cherry Pom-Poms
Ingredients:
- 1 flour
- 1/2 baking powder
- 1/2 Jello gelatin
- 3 vanilla instant pudding mix
- 1 eggs
- 2 milk
- 3 pecans
- 1/2 flaked coconut
- 3/4 water
- 7
- 1
Instructions:
1. Combine flour, baking powder, oil, jello, pudding mix, egg yolks, milk and almond extract. Blend well. Stir in nuts and 2/3 cup coconut.
2. Shape into balls, using a rounded teaspoons for each. Slightly beat egg whites with water. Roll balls in egg whites, then in remaining coconut. Place on ungreased cookie sheets, pressing down to flatten.
3. Bake at 350 for 15 to 18 minutes or until delicately browned.
Title: Apple Cake with Cream Cheese Frosting
Ingredients:
- 4 cooking apples
- 2 sugar
- 1/2 eggs
- 2 vanilla
- 2 all-purpose flour
- 2 baking powder
- 2 ground cinnamon
- 2 salt
- 1 baking soda
- 1/2 pecans
- 1 pecan pieces
- 1 cream cheese
- 1/4 butter
- 1/3 powdered sugar
- 4 1/4
Instructions:
1. In a large bowl, mix together apples and sugar.
2. Stir in oil, eggs, and vanilla.
3. In another bowl, mix together flour, baking powder, cinnamon, salt, and baking soda.
4. Add flour mixture to apple mixture; stir until combined.
5. Fold in 1 cup pecans.
6. Pour batter into 2 greased and floured 8 or 9-inch round baking pans.
7. Bake at 350 degrees for 30-35 minutes or until pick comes out clean.
8. Cool on wire racks for 10 minutes.
9. Remove from pans; cool completely on wire racks.
10. For frosting: In a bowl, using an electric mixer, beat cream cheese and butter on medium speed until light and fluffy.
11. Beat in caramel ice cream topping.
12. Gradually beat in 2 cups sifted powdered sugar.
13. Beat in 2 1/4 cups additional powdered sugar to reach the appropriate spreading consistency.
14. Place one cake layer on a serving platter.
15. Frost top of this cake layer.
16. Add the second cake layer on top; frost top and sides with remaining frosting.
17. Garnish with additional pecan pieces and drizzle with extra caramel ice cream topping.
18. Cover and store in the refrigerator.
Title: Strawberry & Cream Dream Cake
Ingredients:
- 1 cream cheese
- 2 sweetened condensed milk
- 1 fresh lemon juice
- 2 -3 fresh strawberries
- 1/3 strawberry
- 1
Instructions:
1. Cut 1-inch slice crosswise from top of the cake and set aside for now.
2. Using a sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick.
3. Remove cake from center, leaving 1 inch base on bottom of cake; reserve the pieces of cake.
4. In a large mixing bowl, beat the cream cheese until fluffy. Gradually add condense milk.
5. Beat mixture until smooth. Stir in the lemon juice and coloring, mixing well.
6. Fold in the whipped cream.
7. Reserve two-thirds of the mixture and refrigerate for now.
8. Blend in berries and torn cake pieces (except top) into remaining one-third of mixture.
9. Fill cake tunnel and replace the top of cake.
10. Frost with whipped cream mixture and garnish with strawberries, if you like.
11. Chill cake for 3 hours, or until set.
Title: Laura's Hot Fudge Sauce
Ingredients:
- 1 heavy cream
- 2 light corn syrup
- 12 pure vanilla extract
- 2
Instructions:
1. In a medium saucepan, combine the cream and corn syrup and bring to a boil over medium heat.
2. Remove from the heat, add the chocolate, and whisk until melted; stir in the vanilla.
3. Serve or pour into a jar and let cool completely before refrigerating for up to 2 weeks. Warm in the microwave or in a small saucepan before serving.
Title: Pecan Crunch Cookies
Ingredients:
- 1 sugar
- 1 confectioners' sugar
- 1 butter
- 1 canola oil
- 4 1/2 flour
- 1 baking soda
- 1 salt
- 1 cream of tartar
- 2 pecan pieces
- 6 eggs
- 1 sugar
- 2
Instructions:
1. In large mixer bowl blend sugar, powdered sugar, butter and oil until mixed well. Add almond extract and eggs and mix well.
2. Lightly spoon flour into measuring cup and level off. Gradually blend in flour, baking soda, salt and cream of tartar at low speed. By hand, stir in pecans and brickle chips.
3. Roll large tablespoonful of dough into balls. Roll balls in sugar and place on ungreased cookie sheet. Flatten in criss-cross pattern with fork.
4. Bake at 350°F for 8 minutes. Do not overbake. Cool 1 minute before removing from cookie sheet.
Title: Gingerbread Ladies
Ingredients:
- 2 flour
- 1/2 salt
- 1/2 baking soda
- 1 baking powder
- 1 ginger
- 1 clove
- 1/2 nutmeg
- 1 1/2 cinnamon
- 1/2 sugar
- 1 molasses
- 1 confectioners' sugar
- 1/2
- 1
Instructions:
1. Sift together dry ingredients.
2. Cream Crisco and sugar until light & fluffy.
3. Add egg yolk and molasses; beat til well blended.
4. Stir in dry ingredients.
5. Chill for at least one hour (this is important).
6. Half dough and roll out on lightly floured surface until 1/4" thick.
7. Cut out in desired shapes and place on greased cookie sheet.
8. Bake at 350 degrees for 8-10 minutes until done.
9. Cool a couple of minutes on pan before removing to finish cooling on wire rack.
10. DECORATOR FROSTING: Beat egg white; gradually add enough confectioners' sugar til decorating consistency.