lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Walnut Refrigerator Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/2 vanilla extract
- 1 egg
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 2 walnuts
- 1/2
Instructions:
1. In mixing bowl with electric mixer, cream butter, sugar, and vanilla. Beat in eggs, blending well.
2. Sift together the flour, baking soda, salt, and cocoa; stir into creamed mixture, blending thoroughly. Stir in walnuts. Shape into a roll about 2 inches in diameter. Wrap roll in waxed paper and refrigerate until thoroughly chilled.
3. Slice roll into 1/8-inch slices. Place on ungreased baking sheet and bake at 350° for 10 to 12 minutes.
Title: Grandma's Fabulous Carrot Cake (No Pineapple!)
Ingredients:
- 4 soft brown sugar
- 1/4 treacle
- 1 golden syrup
- 3 eggs
- 2 plain flour
- 8 bicarbonate of soda
- 1 ground cinnamon
- 2 carrots
- 6 walnuts
- 2 icing sugar
- 2 cinnamon
- 1 margarine
- 1/4 lemon juice
- 2 walnut pieces
- 1 water
- 12
Instructions:
1. Preheat oven to 175°C.
2. Grease and line an 8" square or round tin.
3. Beat sugar, oil, treacle, golden syrup and eggs till smooth.
4. Sieve flour, bicarb and cinnamon and fold into mixture. Mix well.
5. Stir in grated carrots, coconut and walnuts and pour into prepared tin.
6. Bake for 1 hour or until firm to the touch.
7. Leave to cool a little in tin, then turn out onto rack and leave till cold.
8. Beat the margarine with the icing sugar, cinnamon and lemon juice. Add enough water to make a thick but spreadable frosting.
9. Decorate with walnut pieces.
Title: Nutty Chocolate-Raspberry Thumbprint Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/4 butter
- 8 sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 pecans
- 1 white chocolate chips
- 6
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Combine flour, cocoa, baking powder, baking soda and salt, and set aside.
3. Beat butter and sugar together until light and fluffy.
4. Add egg and vanilla and mix until just combined.
5. Add flour mixture, and mix until just combined.
6. Take 1 tablespoon of dough and shape into a 1" ball.
7. Roll in nuts.
8. Repeat with remaining dough.
9. Place dough balls 2" apart on baking sheets lined with parchment paper.
10. Using a the bottom of a 1-teaspoon round measuring spoon, make an indentation in the center of each ball.
11. Fill indentations with jam.
12. Bake until cookies are set, about 10 minutes.
13. Cool 5 minutes on cookie sheets, then remove to racks.
14. When cookies are cooled, drizzle with melted chocolate.
15. These can be stored in an airtight container at room temperature for up to 3 days.
Title: Ekmek Kadaifi (Pastry Topped With Custard and Whipped Cream)
Ingredients:
- 1 butter
- 6 sugar
- 2 water
- 1 1/2 cinnamon stick
- 1/2 fresh lemon rind
- 1/2 flour
- 3 cornstarch
- 2 sugar
- 2 milk
- 1/2 vanilla extract
- 4 pistachios
- 4
- 1
- 12
Instructions:
1. Crust: Preheat oven to 350 degrees; pull apart the 'threads' of the kadaifi into a 13x9-inch glass baking dish, packing down lightly with fingertips; drizzle with butter and bake 40 minutes or until golden brown; remove from oven and cool.
2. In small pot, combine remaining crust ingredients; bring to a boil and simmer 5 minutes; remove citrus rinds (if you don't want citrus, boil syrup with a cinnamon stick and remove); spoon syrup over kadaifi and cool.
3. Custard: Combine flour, cornstarch, and sugar in small bowl; add cold milk and whisk to remove any lumps; whisk in egg yolks; strain mixture through sieve into hot milk.
4. Cook over low heat, stirring constantly until it thickens; add vanilla and place plastic wrap directly on surface to prevent skin from forming; cool for 1 1/2 hours.
5. Spread custard evenly over kadaifi crust; refrigerate 1 1/2 to 2 hours minimum; then top with layer of whipped cream and decorate with slivered, toasted almonds or pistachios.
6. Chill well before serving.
Title: Crock Pot Splenda Raspberry Pudding
Ingredients:
- 10 frozen raspberries
- 1/2 Splenda granular
- 1/2 butter
- 3/4 margarine
- 2 Splenda granular
- 1/2 eggs
- 1/2 milk
- 1/2 lemon juice
- 1 1/4 vanilla
- 1 1/2 all-purpose flour
- 1 baking powder
- salt
Instructions:
1. Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
2. In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside. If using the crockpot only. Line with tin foil and grease.
3. Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
4. Beat in eggs, 1 at a time, then vanilla.
5. In separate bowl, whisk together flour, baking powder and salt.
6. Add to butter mixture alternately with milk and flour mixture.
7. Dollop evenly over raspberries, smoothing top; set aside.
8. In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
9. Cook for 4 hours. check after 3 1.2 hours.
10. Let cool slightly before serving.
Title: Papaya Cream
Ingredients:
- 1 papaya
- 2 -3 vanilla ice cream
- 1 creme de cassis
Instructions:
1. Put cut up papaya chunks and ice cream in blender.
2. Blend until smooth and creamy.
3. Serve in dessert glasses.
4. Add Creme de Cassis if desired.
Title: Buttermilk Pound Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 shortening
- 2 flour
- 1 buttermilk
- 1/4 baking soda
- 1 baking powder
- 1/4 salt
- 2 vanilla
Instructions:
1. Add and mix well all of the dry ingredients.
2. Add oll of the other ingredients one at a time and mix well.
3. Pour into a greased and floured tube pan
4. Bake at 325* for 1 hours.
5. When cake is cool Ice with your favorite glaze.
Title: The Best Cake
Ingredients:
- 1 sour cream
- 8 vanilla instant pudding mix
- 1 eggs
- 3 water
- 1/2 chocolate chips
- 1/2 pecans
- 6 German chocolate
- 1/2 margarine
- 1 cream cheese
- 1/2 powdered sugar
- 8 pecans
- 1 vanilla
- 1/2
- 1
Instructions:
1. Mix well: yellow cake mix, sour cream, vanilla pudding mix, eggs, oil and water.
2. Fold into mixture: chocolate chips, pecans and grated chocolate bar.
3. Save some grated chocolate for topping.
4. Bake in a greased and floured 9x13-inch pan for 45 minutes at 350°F.
5. Icing: Use mixer and cream margarine, cream cheese and powdered sugar.
6. Then add the chopped pecans and vanilla.
7. Let cake completely cool before icing.
8. Then top with remaining grated chocolate.
Title: Whole Wheat Cherry Dark Chocolate Almond Cookies
Ingredients:
- 3/4 sugar
- 1/4 brown sugar
- 1/2 butter
- 1 egg
- 1/2 vanilla extract
- 1/2 cinnamon
- 1/2 baking soda
- 1/4 salt
- 1 whole wheat flour
- 1 1/4 quick-cooking oats
- 3/4 dried cherries
- 1/2 - 2/3 dark chocolate
- 6
Instructions:
1. Preheat oven to 375
2. In a large bowl combine sugar, brown sugar, and butter; mix well to cream together.
3. Add in egg and vanilla extract, mix well.
4. Add cinnamon, baking soda, salt, and flour, mix well.
5. Fold in oatmeal, dried cherries, almonds, and dark chocolate - making sure that all ingredients are uniformly distributed (will be rather crumbly).
6. Roll or smoosh into ball like shapes and place on a greased cookie sheet, bake for 9-11 minutes, until edges are golden/brown
7. Remove from oven and let cool on sheet 2-3 minutes, transfer to cooling rack.
Title: Fran's Fresh Apple Cake
Ingredients:
- 3 tart apples
- 3 flour
- 2 brown sugar
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 1 1/2 baking soda
- 1 applesauce
- 1/4 eggs
- 2 vanilla
- 2 pecans
- 1
Instructions:
1. Sift the flour, spices, salt and soda together to make sure they are well incorporated.
2. In a the bowl of a stand mixer, blend the oil, sugar, eggs and vanilla.
3. Add the dry mixture cup by cup to the wet ingredients, beating after each addition. The batter will be very heavy.
4. Add the apples and nuts. Bake in a greased bundt pan at 350F for between 60 and 75 minutes. (Clean toothpick equals done.).
5. Mom never glazed this cake, but it would be fine with a light dusting of powdered sugar or a simple glaze. A slice is great with a little butter and toasted for breakfast.
Title: German Chocolate Cookies
Ingredients:
- 1 eggs
- 2 butter
- 1/2 margarine
- 1/2 quick-cooking oats
- 1 chocolate chips
- 1/2 raisins
Instructions:
1. In a mixing bowl, combine the dry cake mix, eggs, butter and oats.
2. Mix well.
3. Stir in the chocolate chips and raisins.
4. Drop by heaping tablespoonfuls 2" apart onto an ungreased baking sheets.
5. Bake at 350° for 9-11 minutes or until set.
6. Cool for 5 minutes; remove to wire racks.
Title: Easy Bake Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 2 butter
- 1/8 vanilla
- 1 water
- 3 flour
- 4 chocolate chips
Instructions:
1. combine all ingredients and mix until smooth. then make desired sized cookies then bake until desired brownness.
2. enjoy.
Title: Marbled Chocolate-Pumpkin Brownies
Ingredients:
- 3 cream cheese
- 1 butter
- 1/2 sugar
- 1 egg
- 1 canned pumpkin
- 1 vanilla
- 1/2 ground cinnamon
- 1/4 ground ginger
- 1 all-purpose flour
- 1 1/4 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 6 butter
- 3/4 sugar
- 2 1/4 eggs
- 4 milk
- 1/4 vanilla
- 2 walnuts
- 3/4
Instructions:
1. Preheat oven to 325°F.
2. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
3. In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.
4. In a small bowl stir together the 1 1/4 cups flour, the baking powder, and salt; set aside.
5. In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2 1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.
6. Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
7. Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.
8. To Store: Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.
Title: Peanut Brownies
Ingredients:
- 125 butter
- 1 sugar
- 1 egg
- 1 1/2 flour
- 1 baking powder
- 1 salt
- 2 peanuts
- 1
Instructions:
1. pre heat oven to 180 degrees C.
2. cream butter and sugar until light and fluffy.
3. add egg and beat well.
4. sift flour, baking powder, salt and cocoa together, fold into creamed mixture.
5. add cold peanuts and mix well.
6. roll tablespoons of mixture into balls.
7. place on greased oven trays.
8. flatten with a floured fork.
9. bake for 15 minutes or until cooked.
Title: Southern Pecan Pie Mini Tarts-Tartlets (Tassies)
Ingredients:
- 1/2 sugar
- 1/4 butter
- 1 cream cheese
- 1 egg
- 1 3/4 all-purpose flour
- 1/3 light corn syrup
- 1/3 dark corn syrup
- 1/2 sugar
- 2 butter
- 2 eggs
- 1 vanilla extract
- 3/4 pecans
Instructions:
1. To prepare crust:
2. In a medium bowl, combine 1/2 cup sugar, 1/4 cup butter, and cream cheese. Beat at medium speed with an electric mixer until smooth.
3. Add one egg, beating until smooth. Gradually add flour. Beat at low speed until just combined (dough will be sticky).
4. Cover and chill dough for 1 hour.
5. Roll dough into 1-inch balls; press in bottom and two-thirds up sides of each cup of a miniature muffin pan.
6. Preheat oven to 350 degrees F.
7. To make filling:
8. In a medium bowl, combine corn syrup, 1/2 cup sugar, melted butter, 2 eggs, and vanilla. Whisk to combine.
9. Spoon corn syrup mixture into each crust. Top with chopped pecans.
10. Bake for 18 to 20 minutes or until lightly browned.
11. Makes about 3 dozen.
Title: St. Patrick's Day Parfaits
Ingredients:
- 1 Jell-O instant pistachio pudding mix
- 2 milk
- 2 kiwi fruits
- 3 Cool Whip
Instructions:
1. Prepare pudding according to package directions using the milk; chill until set.
2. When pudding is chilled, layer pudding, kiwifruit and green-tinted Cool Whip in clear dessert glasses (wine glasses will work well)-- do pudding-fruit-coolwhip then repeat, ending with a layer of Cool Whip.
3. Sprinkle a tiny amount of green coarse sugar on parfaits and refrigerate until serving.
Title: Mom-Mom's Rice Pudding
Ingredients:
- 3/4 Minute Rice
- 1 milk
- 5 eggs
- 1/2 sugar
- 1/2 salt
- 1 vanilla
Instructions:
1. mix all ingredients and pour into a 2 quart buttered baking dish.
2. sprinkle nutmeg on top.
3. set pan in a pan of water before placing in oven.
4. Bake at 350 for 1 hour and 15 minutes.
Title: Sweet Won Tons
Ingredients:
- 125 dates
- 2 bananas
- 1/2 cinnamon
- 1/2 wonton wrappers
- 60 icing sugar
- 2
Instructions:
1. Mix the dates, bananas, almonds and cinnamon.
2. Place a heaped teaspoon of the fruit mixture in the centre of a won ton wrapper. Brush the edges lightly with water.
3. Cover with another won ton wrapper at an angle, so that the wrappers make a star shape.
4. Press with your fingers as close to the fruit filling as possible to release any trapped air and to seal the won ton.
5. Repeat with the remaining ingredients. To make the job quicker have a "production line" of ten or so won tons lined up that you fill, cover and seal.
6. Put the filled won tons on a tray lined with baking paper. Make sure they don't touch as they stick to each other.
7. Heat oil in a large pan or wok until moderately hot. Add the won tons in small batches and fry for 2 minutes or until crisp and golden.
8. Drain on paper towels.
9. Dust with icing sugar before serving.
Title: Hidden Mint Cookies
Ingredients:
- 1 egg
- 1 pecans
- 1 walnuts
- 1
Instructions:
1. Slightly grease cookie sheet.
2. Place a slice of sugar cookie then a grasshopper cookie on top. Then place another slice of sugar cookie on top. No need to seal them.
3. Brush w/ egg wash and sprinkle w/ nuts.
4. Bake @ 375 for 10 minutes.
Title: Japanese Fruit Salad With Mint and Coffee
Ingredients:
- 12 canned lychees
- 1 fresh pineapple
- 2 pears
- 2 strawberries
- 12 mint sprigs
- 6 mint sprigs
- 12 instant coffee granules
- 1 boiling water
- 2
- 2/3
Instructions:
1. Put all the fruit in a large, beautiful & transparent glass bowl.
2. Pour lychee juice over it.
3. In a food processor, put the mint,coffee granules and the boiling water.
4. Blend until smooth.
5. Add cream and blend again for a minute.
6. This is your coffee sauce that is now ready.
7. Serve the salad chilled with this coffee sauce as a separate dip.
8. Enjoy!
Title: Rf2's Chocolate Chocolate Chip Oatmeal Cookies
Ingredients:
- 2 cocoa powder
- 1/2 rolled oats
- 1 sea salt
- 1 chocolate chips
- 1 1/4 vanilla extract
- 1 brewed coffee
- 1 coffee beans
- 2 butter
- 1/2 liquid stevia
- 3/4 eggs
- 1
- 2
Instructions:
1. Preheat oven to 350°F degrees.
2. Grease cookie sheet(s) with additional coconut oil or use well seasoned stoneware pans (I do) and set aside.
3. Mix the flour, cocoa, oats, salt, chocolate chips, and nuts in a large bowl. In another bowl or in a Vita-Mix/blender, mix the other ingredients.
4. Pour the wet ingredients into the dry ingredients and mix until well combined. The dough will be VERY stiff.
5. Roll dough into golf-ball sized balls, place on prepared cookie sheets and flatten to about 1/2" thickness.
6. Bake in preheated oven for 18-20 minutes.
7. Remove from sheets to wire rack to cool.
8. (Prep time does not include preparing the raw ingredients).
Title: Strawberry Angel Souffle'
Ingredients:
- 2 sugar
- 1
- 5
- 1/2
Instructions:
1. Combine cake crumbs, 1 1/2 cups of the strawberry puree, and orange liqueur in a large bowl.
2. Pour remaining 1/2 cup strawberry puree into bottom of a 2 quart souffle dish that has been greased and sprinkled with sugar.
3. Beat egg whites to stiff peaks in a large bowl, adding sugar gradually; fold into cake mixture.
4. Pour into souffle dish.
5. Bake at 350 until puffed and set, about 35 minutes.
Title: Lemon Angel Cake
Ingredients:
- 2 flaked coconut
- 1
Instructions:
1. Fold 1 jar of curd into whipped topping; set aside. Using a serrated knife, cut cake horiontally into three layers.
2. Place bottom layer on a plate and spread with half a jar of curd. Place the next cake layer on top. Spread with remaining curd. Put the final cake layer on top.
3. Frost cake with the whipped topping mixture. Sprinkle with toasted coconut. Refrigerate until chilled.
Title: Orange Shortbread
Ingredients:
- 1/2 unsalted butter
- 1/4 orange zest
- 1 salt
- 1/8 all-purpose flour
- 1
Instructions:
1. Preheat oven to 375°F.
2. Blend together butter, superfine sugar, zest, and salt in a bowl with a fork.
3. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
4. Transfer dough to an ungreased large baking sheet and pat into a 10- by 5-inch rectangle.
5. Prick dough all over with fork and sprinkle with coarse sugar (if using), pressing it gently into dough with your fingertips to adhere.
6. Score dough crosswise with back of a knife into 6 rectangles (do not cut all the way through), then score each rectangle into 2 triangles.
7. Bake shortbread in middle of oven until edges are golden but center is pale, 12 to 17 minutes.
8. Cool on baking sheet on a rack 10 minutes, then cut into 12 triangles along scored lines while still warm.
9. Transfer triangles with a long spatula to a rack to cool completely.
10. Notes: <U+0095> Shortbread can be made 3 days ahead and kept in an airtight container at room temperature.
11. <U+0095> Shortbread keeps 1 week.
Title: Andrej's King Crepe
Ingredients:
- 1 egg
- 1 flour
- 1 sugar
- 1 lemon rind
- 1/4 - 1/2 milk
- 1 salt
- unsalted butter
Instructions:
1. Mix egg, flower, sugar, salt, lemon rind and milk well to achive smooth buttermilk texture.
2. Smear butter on a frying pan, heat it up to a mediun heat.
3. and spread the mixture. When the edges of the crepe start drying out (about 30-45 sec.)turn arownd and cook the other side for another 30 sec.
4. This recepe only makes one crepe as there is allways only one King!
Title: Baked Apple Rings
Ingredients:
- 4 baking apples
- 1/2 brown sugar
- 1/2 ground cloves
- 1/2 cinnamon
- 1/2 honey
- 1/2 water
Instructions:
1. Preheat oven to 200 C.
2. Slice apples into 1/2 inch rings and place in a shallow greased baking dish.
3. In a saucepan, combine and heat remaining ingredients, stirring well.
4. Pour over apples and bake for 15 minutes or until tender, turning to baste once or twice.
5. The apples should turn a lovely golden brown.
6. Option: Fill the centre with raisins or sultanas and pistachios and serve with piping hot custard.
Title: Aarsi’s Ultimate Valentine Cake
Ingredients:
- 1 cake flour
- 14 powdered sugar
- 1 1/2 confectioners' sugar
- 1 baking powder
- 3 table salt
- 6 eggs
- 1/4 water
- 1 cardamom pod
- 1 all-purpose flour
- 7 heavy whipping cream
- 1 1/2 powdered sugar
- confectioners' sugar
- rose water
Instructions:
1. Method for Cake:
2. Preheat oven to 325°F.
3. Sift together flour, baking powder, salt and 7 tablespoons of powdered sugar. Set aside.
4. Using the paddle attachment, start beating the egg yolks in a bowl.
5. While beating the eggs, very slowly add water. Combine well.
6. Now slowly add the oil to create an emulsion (smooth consistency).
7. Add the sifted flour mixture in several batches to form a smooth batter.
8. Add the cardamom seeds. Mix for another ten-fifteen seconds. Set aside.
9. In a separate bowl, start beating egg whites while gradually adding seven tablespoons of powdered sugar.
10. Beat until this mixture forms peaks and triples in volume.
11. Gently, fold the egg whites into the egg yolk and flour batter. Do this in three batches and do not over mix.
12. Pour the batter on to a 12” x 16” baking sheet, which has been coated with cooking spray and dusted with all-purpose flour.
13. Place this tray on the top rack of the preheated oven.
14. Bake until the cake tester comes out clean. It should take about ten to fifteen minutes, depending on the oven.
15. When the cake is baked, take the baking sheet out of the oven and place it on a cooling rack. Bring to room temperature.
16. Using a 3-inch cookie cutter cut 12 circles out of the cake sheet. Set them aside.
17. Method for Rose Frosting:
18. Start beating 1 Cup heavy whipping cream in a mixer bowl, using a whisk attachment.
19. Once frothy, gradually add the powdered sugar.
20. Once the sugar is combined, add the food color with the help of a toothpick.
21. Add the rose water.
22. Continue beating until it triples in volume and forms peaks.
23. Place the frosting in a zip lock bag. Seal the bag to remove air. Push the frosting to one corner and snip that corner of the bag.
24. Garnishing:
25. Unsalted Shelled Pistachios, chopped.
26. Edible Dried Rose Petals.
27. Once, you have the frosting ready and the cake cooled, its time to get creative!
28. Assembling:
29. Place one cake circle at the bottom of a glass bowl.
30. Pipe the prepared frosting to cover this cake circle.
31. Place another cake circle on top of this frosting and repeat part 2.
32. Garnish with pistachios and rose petals.
Title: Anise Orange Coconut Flour Cookies
Ingredients:
- 1 fine sea salt
- 3/4 baking powder
- 1/8 anise
- 2 orange
- 2 butter
- 1 eggs
- 1/2
- 2
- 1/2
Instructions:
1. Preheat oven to 375 f.
2. Mix all dry ingredients,except last 1/2 cup sugar.Mix in butter evenly until crumbly.Beat eggs slightly and mix thoroughly into dry ingredients.
3. Form balls about the size of a small walnut with your hands,roll in sugar, and place about 2 inches apart on an ungreased baking sheet.Using a fork Press down on cookies lengthwise and then crosswise to flatten them to about 1/4 inch thick(like when you make peanut butter cookies).
4. Bake until lightly golden-the bottoms will be a little darker 12-15 minutes(13 minutes is perfect in my oven,yours may vary depending on the accuracy of your oven temperature).
5. Let cool for 1 minute on the baking sheet,then carefully remove them to a wire rack to finish cooling completely.
6. Repeat with remaining dough.
Title: Washington Pumpkin Nut Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 lemon juice
- 3/4 flour
- 1 baking powder
- 2 ground cinnamon
- 1 ground ginger
- 1/2 ground nutmeg
- 1/2 salt
- 1 walnuts
- 2 powdered sugar
- 1 powdered sugar
- 6 cream cheese
- 1/4 butter
- 1 vanilla extract
- 3 heavy cream
- 1
Instructions:
1. CAKE.
2. Preheat oven to 375 degrees.
3. Line and spray or grease, a 15"x10" jelly roll pan.
4. Stir or sift together dry ingredients, set aside.
5. Beat eggs 5 minutes.
6. Beat in sugar gradually.
7. Beat in pumpkin and lemon juice,just until mixed.
8. Fold in dry ingredients.
9. Pour into pan and level the batter.
10. Sprinkle chopped nuts over the batter.
11. Bake 15 minutes.
12. Cool 3-4 minutes.
13. Lay a tea towel dusted with powdered sugar on your counter.
14. Flip the cake out onto the towel, nuts side down.
15. Gently peel off the lining.
16. Starting at the short end, carefully roll up the cake, but not too tightly.
17. Place the cake on a rack until cool, about 45 minutes.
18. Prepare filling.
19. FILLING.
20. Beat together all the filling ingredients except the whipped cream.
21. Fold in whipped cream.
22. When the cake is cool, place it on a cookie sheet and unroll.
23. Sread filling over cake leaving an inch bare at one end.
24. Roll cake back up, not too tightly.
25. Place on your serving dish and dust with powdered sugar.
Title: Old Fashioned Chocolate Pudding
Ingredients:
- 1/2 white sugar
- 1/4 cornstarch
- 3 milk
- 2 1/2 margarine
- 1 vanilla
- 1
Instructions:
1. In a sauce pan combine sugar,cornstarch and cocoa.
2. Slowly add milk.
3. Bring to a boil over medium heat and continue.
4. stirring until thick.
5. Remove from heat and add margarine and vanilla.