lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Nut Cookies
Ingredients:
- 1 flour
- 3/4 brown sugar
- 1/4 butter
- 1/2 margarine
- 1 -2 milk
Instructions:
1. Stir together muffin mix, flour, and brown sugar.
2. Add cooled butter.
3. Stir just until soft dough forms (add milk if necessary here).
4. Stick in the fridge/freezer if too sticky to work with for a while.
5. Turn dough onto lightly floured surface.
6. Roll to 1/4 in thick and cut cookies, or roll dough into 1 in balls and press flat with the bottom of a glass.
7. Place 2 in apart on cookie sheets.
8. Bake at 350 F for 9-10 min or till cookies begin to brown.
9. Cool on wire rack.
10. Frost when cool if desired!
Title: Raspberry Buttercream Frosting 1964
Ingredients:
- 1 unsalted butter
- 4 icing sugar
- 3 raspberries
- 5 lemon juice
- 1
Instructions:
1. In a large bowl cream the butter alone for about 7 minutes.
2. Should be white light fluffy.
3. While still beating sift in the icing sugar gradually a little at a time.
4. Add egg yolks one at a time, beating well after each.
5. Fold in raspberries, and lemon juice ( combined together.)
6. Continue beating until smooth.
7. This recipe makes about 2 cups whipped buttercream.
8. -
9. My regular butter cream is the same except where there is the raspberries and juice, I use 1/4 cup whipping cream and 2 teaspoons vanilla. Folded in and then beaten again, same procedure.
Title: Eggnog Glazed Spritz Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1 egg
- 1 vanilla
- 2 1/4 flour
- 1 ground nutmeg
- 1 powdered sugar
- 1 butter
- 1/4 white rum
- 2 -3
Instructions:
1. Combine butter, sugar, egg, vanilla and rum extract in large bowl. Beat at medium speed, scraping often until creamy. Reduce speed to low, add flour and nutmeg. Beat until well mixed.
2. Fill cookie press. Press dough 1 inch apart on to ungreased cookie sheets. Bake at 375 for 6-10 minutes or until edges are lightly browned.
3. Stir together the glaze ingredients. Add additional rum or rum extract/hot water to desired glazing consistency. You can microwave the glaze for a few seconds to make the glaze more fluidy. While still warm, brush the tops of cookies with glaze. Sprinkle with candies if desired.
Title: Chocolate Mayonnaise Cake
Ingredients:
- 1 sugar
- 2 flour
- 2 baking soda
- 4 mayonnaise
- 1 water
- 1
Instructions:
1. Combine sugar, flour, baking soda, and cocoa. Mix well.
2. Add mayonnaise and water, beat until smooth.
3. Put in greased and floured cake pan.
4. Preheat oven 350.
5. Bake 30-35 minutes.
6. Allow to cool and cut into 10 4 inch pieces.
Title: Pears Poached in Peppered Port
Ingredients:
- 3 port wine
- 1/4 sugar
- 3 lemon rind
- 1 lemon juice
- 20 black peppercorns
- 5 whole cloves
- 1 cinnamon stick
- 4 bartlett pears
- 4 of fresh mint
Instructions:
1. Combine first 7 ingredients in a large saucepan; bring to a boil.
2. Add pear halves; cover, reduce heat, and simmer 8 minutes or until tender.
3. Remove pear halves with a slotted spoon, and place in a large shallow bowl. Cover and chill.
4. Bring wine mixture to a boil, and cook 8 minutes or until reduced to 1 cup.
5. Pour wine mixture through fine mesh sieve into a small bowl; discard spices and lemon. Cover and chill.
6. Place 2 pear halves in each of 4 dessert dishes; top with sauce. Garnish with mint sprigs.
Title: Easy Melt in Your Mouth Coconut Cake
Ingredients:
- 1 sweetened condensed milk
- 1 Cool Whip
- 1 coconut
- 1
Instructions:
1. Bake cake according to cake box directions in a 13 x 9 pan.
2. Take cake out of oven and while still hot, poke holes all over top with something the size of a small birthday candle.
3. Slowly pour can of sweetened condensed milk over the top of cake making sure it doesnt all run to the sides.
4. Slowly pour Coco Lopez over top of cake -- you may have to heat this up in microwave 20-30 seconds to get it liquid.
5. enough to pour -- this ingredient is found in the "drink mixers" section of the grocery store.
6. If you have time, cover cake and put in refrigerator overnight getting it cold.
7. When you are ready to serve, spread Cool Whip on top and then sprinkle coconut over top to taste -- guaranteed to please!
Title: Sticky Toffee Pudding
Ingredients:
- 1 dates
- 2 baking soda
- 1 boiling water
- 2 butter
- 1 1/2 brown sugar
- 1 eggs
- 3/4 self rising flour
- 1/2 brown sugar
- 2 vanilla
- butter
Instructions:
1. Mix dates and baking soda in heat proof bowl . Pour boiling water over top and let stand . cream butter and sugar together until pale , then add eggs one at a time , heating well . Gently fold in flour , stir in date mixture and pour into lightly buttered pan . bake in preheated oven@350 for 30-40 minutes or until inserted toothpick comes out clean . combine sauce ingredients in a saucepan bring to boil , stirring and simmering for 5 minutes set aside when ready to serve reheat . cut pudding into squares and place each square into center of plate and pour hot toffee sauce over each square and serve with whipped cream . Enjoy.
2. NOTE : THE LAST FOUR ITEMS ON THE INGRIEDIENTS LIST IS FOR THE TOFFEE SAUCE IT WOULD NOT LET ME LIST TOFFEE SAUCE UGH !
Title: Dark Chocolate Mousse
Ingredients:
- 1/4 sugar
- 1 unflavored gelatin
- 1 vanilla extract
- 2
- 1
Instructions:
1. Stir together sugar and gelatin in small saucepan; stir in whipping cream. Let stand minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.
2. Remove from heat. Immediately add chocolate chips; stir until melted. Stir in vanilla; cool to room temperature.
3. Beat whipping cream in small bowl until stiff; gradually add chocolate mixture, folding gently just until blended. Spoon into serving dishes. Refrigerate. Garnish with sweetened whipped cream, if desired.
Title: Chocolate Pecan Bars
Ingredients:
- 1 1/4 all-purpose flour
- 1 confectioners' sugar
- 1/3 butter
- 1 milk
- 1 egg
- 1 vanilla
- 2 pecans
- 1 1/2
Instructions:
1. Combine flour, sugar and cocoa; cut into butter until crumbly. Press firmly onto bottom of 13x9-inch baking pan. Bake in preheated 350F oven 15 minutes.
2. Combine Eagle Brand, egg and vanilla; mix well, Stir in nuts. Spread evenly over crust. Bake 25 minutes or until lightly browned.
3. Cool, Cut into bars. Store covered in refrigerator.
Title: Lemon Creme
Ingredients:
- 1 sweetened condensed milk
- 1/2 lemon juice
Instructions:
1. Whisk together the sweetened condensed (NOT evaporated) milk and the lemon juice.
2. Refrigerate until ready to use.
Title: Sweet Potato Pound Cake
Ingredients:
- 1/2 shortening
- 1/2 butter
- 2 sugar
- 6 eggs
- 3 all-purpose flour
- 1/2 salt
- 1/4 baking soda
- 1 baking powder
- 1 buttermilk
- 1 sweet potato
- 1/2 flaked coconut
- 1/4
Instructions:
1. Cream shortening and butter; add sugar, beating well.
2. Add eggs, one at a time beating well after each addition.
3. Combine next 4 ingredients, stirring well; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Stir in sweet potatoes and flavorings.
5. Grease and flour a 10-inch Bundt pan; sprinkle almonds and coconut over bottom.
6. Pour batter into pan; bake at 350 degrees for 1 hour and 15 mins.
7. Cool 10 mins and remove from pan.
Title: Double-Choc Delight Cake
Ingredients:
- 1 1/2 plain flour
- 1 instant chocolate pudding mix
- 3 baking powder
- 3 cocoa powder
- 3/4 caster sugar
- 125 butter
- 1 margarine
- 2 milk
- 1 eggs
- 1 vanilla essence
- 3 chocolate chips
- 2 chocolate chips
- 1 1/2 chocolate
- 2 butter
- 1/2 tap water
- icing sugar
- cocoa powder
- vanilla essence
Instructions:
1. Pre-heat oven to 180C (350F).
2. Grease and flour a 20 x 7cm (8" x 2 3/4") round tin. I usually use a large bundt tin.
3. Sift flour, instant pudding mix, baking powder and cocoa into a bowl.
4. Add all remaining cake ingredients except for the chocolate chips and beat with a spoon for 1 minute.
5. Add chocolate chips and beat for a further 30 seconds or until choc chips are mixed through evenly.
6. Pour batter into the prepared tin and bake for 50-55 minutes or until a skewer when inserted in centre of cake comes out clean.
7. Remove cake from oven and allow to cool in tin for 5-8 minutes, then invert onto a wire rack to further cool.
8. When cold, spread with Icing over top and sides of cake.
9. Decorate with extra choc chips or grated chocolate.
10. To prepare Icing:
11. Place butter and hot water into a mixing bowl.
12. Stir with a wooden spoon until butter has melted.
13. Add remaining ingredients and beat with spoon until icing is smooth.
Title: Flourless Chocolate Cake by King Arthur Flour- With Chocolate Gl
Ingredients:
- 1 unsalted butter
- 1/2 granulated sugar
- 3/4 salt
- 1/8 eggs
- 2 heavy cream
- 3
- 1/2
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam).
3. To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
4. Add the sugar, salt and espresso powder.
5. Add eggs, beating briefly until smooth.
6. Add cocoa powder and mix just to combine.
7. Spoon batter into prepared pan.
8. Bake cake for 25 minutes; the top will have formed a thn crust.
9. Remove from oven and cool in the pan for 5 minutes.
10. Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
11. Allow cake to cool completely before glazing.
12. GLAZE.
13. Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth.
14. Spoon glaze over the cake, spreading it to drip over the sides a bit.
15. Garnish with toasted almonds if desired.
16. Allow glaze to set for several hours before serving cake.
Title: Old Witches Magic Pumpkin Nut Cake
Ingredients:
- 3 eggs
- 3/4 water
- 1/2 pumpkin
- 1 flour
- 2 1/2 sugar
- 2 1/4 baking soda
- 1 1/2 salt
- 1 1/4 nutmeg
- 3/4 cinnamon
- 3/4 golden raisin
- 1 walnuts
- 1/2 cream cheese
- 4 butter
- 3 vanilla
- 1 icing sugar
- 2 walnuts
- 2
Instructions:
1. Beat together eggs, oil, water and pumpkin.
2. Add flour, sugar, baking soda, salt, nutmeg, cinnamon, raisins and walnuts.
3. Mix and pour into 2 loaf pans.
4. Bake at 350 for 1 1/4 hours.
5. Cool, then remove from pans.
6. Beat together cream cheese, butter, vanilla and icing sugar.
7. Spread over cakes.
8. Sprinkle with chopped walnuts if desired.
Title: Pear Custard Pie
Ingredients:
- 8 heavy cream
- 3 eggs
- 2 sugar
- 4 graham cracker crust
- 1
Instructions:
1. Set oven to 375 degrees.
2. Place 4 (orbs) pear halves on crust (flat side down).
3. Mix eggs, sugar, heavy cream and pour over the pears.
4. Bake for 40 min or until golden brown.
Title: No Bake Chocolate Oatmeal Cookies (Gluten Free)
Ingredients:
- 2 sugar
- 4 salt
- 1 butter
- 1/2 milk
- 1/2 peanut butter
- 1/2 quick-cooking oats
- 3 vanilla
- 1
Instructions:
1. Combine first 5 ingredients.
2. Bring to boil and cook for 90 seconds.
3. Remove from heat.
4. Stir in 1/2 cup peanut butter; dissolve.
5. Add 3 cups quick cooking oats.
6. Add 1 tsp vanilla. Mix well.
7. Drop by teaspoonfuls onto cookie sheet. Cool for 30 minutes or until set.
8. NOTE: Some recipes omit the cocoa.
Title: Danish Dog Food (Peppernuts)
Ingredients:
- 1 margarine
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1/4 ginger
- 1/4 clove
- 1/4 nutmeg
- 1 cinnamon
- 1 cream of tartar
- 1 baking soda
- 3 flour
- 1/4 flour
Instructions:
1. Cream together Margarine and Sugar.
2. Add eggs.
3. Mix flour and all spices together in a large bowl.
4. Gradually add flour mixture to sugar mixture.
5. Dough will be very stiff.
6. Refrigerate 30 minutes til firm.
7. Roll dough into thin rolls about the size of a pencil.
8. Cut into small pieces.
9. Bake at 375 for 10 minutes.
Title: Paige's Sour Cream Cut out Cookies
Ingredients:
- 1 1/2 granulated sugar
- 1 unsalted butter
- 2 eggs
- 10 sour cream
- 1 vanilla extract
- 1 nutmeg
- 1 baking powder
- 1 baking soda
- 4 all-purpose flour
Instructions:
1. Cream together sugar and butter.
2. Add the eggs one at a time and mix well.
3. Then add sour cream and vanilla and mix well.
4. Sift the dry ingredients together and add to wet ingredients a little at a time.
5. Chill in refrigerator till firm or even overnight.
6. Preheat oven to 400°.
7. Roll the dough 1/4-1/2-inch thickness and cut out into desired shape.
8. Bake for 5-7 minutes or until lightly pale golden--not brown.
9. Allow to cool completely on wire rack before frosting.
Title: Vanilla Rum Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 rum
- 1/2 water
- 1/2 walnuts
- 2/3 butter
- 1 sugar
- 1/2 water
- 1 rum
- 1/4
Instructions:
1. For Cake: Place nuts in the bottom of a greased bundt pan. Combine all remaining ingredients in a separate bowl and pour into the bundt pan over the nuts.
2. Bake at 350 degrees for 45 minutes. Let cool 10 minutes in the pan and poke cake with skewer or fork all over to create holes for the glaze to sink inches.
3. For Glaze: Heat all ingredients until melted. Pour over the cake while still in the bundt pan. Leave the cake in the pan overnight in the refrigerator.
Title: Low Carb Peanut Butter Flax Cookie
Ingredients:
- 1/2 butter
- 1 Splenda sugar substitute
- 1 egg
- 1 vanilla
- 1/4 salt
- 1 baking soda
- 1/2 flax seed
- 1/2 peanut butter
- 1
Instructions:
1. Place butter and Splenda in bowl of mixer and cream together on medium for 2 mins.
2. Add egg and incorperate on medium speed into mixture approximately 1 minute.
3. Add flax and coconut flour vanilla salt and soda and mix for 2 minutes until combined.
4. Add peanut butter and mix into dough for 1 minute.
5. Drop cookies with 2 oz scoop.
6. Press cookies with a fork.
7. Bake at 365 f for 12 minutes or until slightly browned on top.
Title: Pineapple Upside Down Cake Doesn't Get Any Better Than This!
Ingredients:
- 1 dark brown sugar
- 1/2 unsalted butter
- 1 pineapple slices
- 1 1/2 all-purpose flour
- 6 cake flour
- 6 baking powder
- 3/4 salt
- 1/2 sugar
- 1 3/4 unsalted butter
- 1 eggs
- 4 vanilla extract
- 3/4 sour cream
- 3/4
Instructions:
1. Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar disolves and the mixture is bubbly. This should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10-inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture. You should be able to fit about 7 slices.
2. Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
3. Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes (mine was actually done in one hour, so check after one hour). Turn cake out onto platter. Serve warm or at room temperature.
4. BEWARE: some caramel might drip on the bottom of your oven while baking; I cleaned it up immediately after taking the cake out, scraping it off with a spatual--be careful! You know how hard it is to get that caramel off when it hardens:).
Title: Double Cranberry Pear Crisp
Ingredients:
- 3/4 whole wheat flour
- 2 brown sugar
- 1/4 ground cinnamon
- 2 salt
- 1 margarine
- 1 pears
- 2 cranberries
- 1 1/2 dried cranberries
- 1 1/2 brown sugar
- 1/2 all-purpose flour
- 1/2
- 1
Instructions:
1. Preheat the oven to 375 degrees F.
2. Grease an 8" x 8" baking dish or spray with cooking spray.
3. Combine the oats, whole wheat flour, brown sugar, almonds, cinnamon and salt in a bowl and mix well.
4. With a fork, work in the margarine until the dry ingredients are moistened.
5. Set aside.
6. In the prepared baking dish, combine the pears and cranberries.
7. Toss with the second quantity of brown sugar and the all-purpose flour to coat the fruit evenly.
8. Sprinkle the oatmeal mixture evenly over the fruit.
9. Bake for about 40 minutes or until the fruit is soft and the topping is golden brown.
Title: Tropical Lime Velvet Trifle
Ingredients:
- 2 self-rising flour
- 1 granulated sugar
- 3 butter
- 3 lime juice
- 4 lime zest
- 1/4 vanilla
- 1 lemon juice
- 1 lemon
- 1 mangoes
- 1 papaya
- 2 plantains
- 1/2 raisins
- 2 coconut
- 1 powdered ginger
- 1 granulated sugar
- 1/4 Splenda sugar substitute
- 1/4 sour cream
- 2 cinnamon
- 1/2 vanilla
- 1/4 rum
- 3 powdered sugar
Instructions:
1. CAKE: Preheat the oven to 350 degrees. Prepare a loaf pan.
2. Stir together the milk and lemon juice. Set aside to curdle for 5 minutes.
3. With a mixer, beat the sugar, oil, and butter together in a large bowl. Add the egg whites one at a time, beating well after each addition. Beat in the lime juice, zest, and vanilla.
4. Mix in the flour alternating with the 2/3 cup of buttermilk. Blend until just combined and pour in to the loaf pan.
5. Bake approximately 1 hour or until a toothpick comes out clean and the top is golden brown. If the cake becomes brown before the cake is near done, cover the cake with foil and return to the oven to continue baking until done.
6. Cool-in pan-20 minutes on a rack; turn out and cool completely.
7. SALSA: Stir together ingredients and cover.
8. VELVET: Fold together ingredients.
9. ASSEMBLY: Cut the cake into 1-inch cubes and place 1/3 of the cake cubes in the bottom of a glass trifle bowl. Place 1/3 of the salsa and cream on top, alternating. Repeat layers (for a total of 3), ending with the cream. Cover and chill until serving. Garnish with sliced mangoes, sliced limes, and a sprinkle of coconut.
Title: Banana Cream Cake
Ingredients:
- 3 1/2 flour
- 3 1/2 baking powder
- 1/2 butter
- 1 1/4 granulated sugar
- 3 milk
- 2 tart apple
- 3/4 powdered sugar
- 1 bananas
- 2 lemon juice
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine flour, baking powder and sift 3 times.
3. Cream the butter and sugar thoroughly; add the egg yolks and whites that have been beaten with 4 tsps water until soft peaks form.
4. Then alternate adding the flour and milk.
5. Bake in two greased and floured 9" cake pans about 30-35 minutes.
6. Leave in pans on wire rack about 10 minutes.
7. Remove to rack to cool completely.
8. To prepare CREAM CAKE FILLING: Peel and grate a tart apple; toss with lemon juice. Add 2 cups powdered sugar and 1 egg white that has been beaten until stiff peaks form.
9. Spread some filling between cake layers and place one sliced banana between layers.
10. Repeat with top layer of cake and remaining banana, sliced.
Title: No Bake 7 Layer Matzah Cake
Ingredients:
- 3 1/2 chocolate chips
- 1/4 margarine
- 1 fine sugar
- 3 eggs
- 1 sweet wine
- 8 chocolate
- 1/4
- 1 1/2
Instructions:
1. Melt chocolate over warm water in a double boiler. (I prefer using a microwave stirring a couple of times). Allow to cool.
2. In a medium sized bowl, cream margarine with the sugar until the magarine is fluffy and the sugar dissolved. Add egg yolks 1 at a time beating well.
3. Fold the cooled melted chocolate into the egg yolk mixture.
4. In a clean medium sized bowl, beat the egg whites until stiff. Fold the chocolate-egg mixture into the stiffly beaten egg whites.
5. Pour wine into a large shallow pan. Dip each matzah 1 at a time into the wine just enough to moisten but not to soak. Place 1 moistened matzah on a serving plate. Cover with approximately 1 1/2 Tbs. of filling. Continue this process until the eighth matzah is on top. Cover top and sides with the remainder of the filling.
6. Decorate with chopped nuts and chocolate curls or other decorations.
7. Cover the cake loosely with the plastic wrap and let the cake mellow for 24 hours in the refrigerator. Cut into thin slices or small squares.
Title: Blackberry Mush
Ingredients:
- 1 blackberry
- 1 water
- 3 cornstarch
- 1/3 cold water
- 1/2 sugar
Instructions:
1. Combine berries and 1 cup water in saucepan. Bring to a boil then reduce heat to a simmer and cook for 10 minutes.
2. Meanwhile, combine corn starch and 1/3 cup water until smooth.
3. Stir corn starch/water mixture in to berries and stir until thickened.
4. Remove from heat.
5. Add sugar and mixture until smooth.
6. Pour into 1 quart dish and cool.
7. Serve with milk or vanilla ice cream.
Title: Gingerbread for Houses
Ingredients:
- 400 butter
- 300 margarine
- 200 brown sugar
- 1 golden syrup
- 35 egg
- 10 ginger
- 12 mixed spice
- 5 baking powder
- 2 bicarbonate of soda
- 1 1/2 cloves
- 1 ginger
- icing sugar
- lemon juice
Instructions:
1. Gingerbread: Mix butter, sugar, golden syrup together in a bowl until well mixed.
2. Add egg gradually, then add dry ingredients and mix well.
3. Refrigerate for at least 1/2 hours.
4. Preheat oven to 160°C.
5. Line 4 baking trays with baking paper. Place 1/4 of mixture onto lined baking tray and roll out to 1cm thickness. You should fill up the whole tray, but if not, that's okay, just reduce baking times by about 5-10 minutes.
6. Repeat with remaining mixture and trays.
7. Bake for 35 minutes.
8. Cool to room temperature for a couple of hours, preferably overnight.
9. Icing: Using an electric mixer, place the egg whites and lemon juice in a bowl and gradually add mixing sugar while beating on high until it reaches a thick consistency. Remember you will be piping it and it has to be thick enough no to drip. Add more icing sugar if it's too thin. Stop adding icing sugar if it's too thick.
10. Cover with plastic wrap while assembling gingerbread house. Use it like glue - edible, delicious glue.
11. Decorate with chocolate buttons (Smarties preferably, but M & Ms are acceptable too :D), gum drops, hundreds and thousands etc -- Let your imagination go free!
Title: Angel Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 4 powdered sugar
- 2 1/4 salt
- 3 shortening
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350.
2. In a large mixing bowl, sift together flour, powdered sugar and salt.
3. Add shortening, vanilla and chocolate chips and mix on low speed until just blended.
4. On floured countertop, roll dough into 1-inch cylinders.
5. Refrigerate dough for at least 30 minute or until firm enough to slice.
6. Line cookie sheets with parchment paper.
7. Remove dough from refrigerator and cut in 1/2 inch thick slices.
8. Place cookies on prepared cookie sheet and bake for about 10 minute.
9. Remove from oven and cool on wire rack.
10. Note: Food coloring can be added to batter to liven up the color of the cookies.
Title: Christmas Cake
Ingredients:
- 200 butter
- 125 caster sugar
- 75 brown sugar
- 75 eggs
- 2 golden syrup
- 2 plain flour
- 1 self-rising flour
- 1/4 salt
- 1/2 mixed spice
- 1/2 nutmeg
- 1/4 raisins
- 75 sultanas
- 125 currants
- 125 sherry wine
- 30
- 2
Instructions:
1. Combine fruit and nuts in a large bowl with sherry, cover and stand overnight.
2. Beat butter till soft, add sugars and beat till creamy.
3. Add eggs, one at a time, while still beating, then add golden syrup.
4. Add sifted flours and spices alternatively with fruit mixture and then mix till combined.
5. Grease and line a 20cm round tin.
6. Spread mixture evenly and bake for approximately 1 hour and 50 minutes in an oven set at 150°C.
Title: Angie's Delightful Dessert
Ingredients:
- 1 instant white chocolate pudding and pie filling mix
- 2 pecans
- 6 Cool Whip
- 1
Instructions:
1. This dessert will be made into layers.Cut the angel food cake into thin layers.Place a layer of angel food cake onto a cake plate.
2. Next add a layer of pudding on top of the cake.Then add a layer of the crushed butterfinger candybar.Then add a layer of chopped pecans.Then add a layer of cool whip. Continue layering each ingredient until all the ingredients are gone.
3. The last topping should be the cool whip, lightly sprinkle chopped pecans on the last layer of cool whip.