lumicero/recipes-ing2inst huggingface dataset:
Title: Kushi Dango
Ingredients:
- 1 warm water
- 3/4 water
- 6 sugar
- 3/4 soy sauce
- 1/2 mirin
- 2 water
- 1
- 1 1/2
Instructions:
1. Put the cup of rice flour in a bowl and add warm water.
2. Mix, then knead the dough well. If it's too wet, add more rice flour.
3. The dough is done when it reaches an even, smooth texture. It won't become as stretchy as dough made with wheat flour.
4. Add 1 or 2 tablespoons of flour if the dough is too soft, or some water (doesn't have to be boiling) if too crumbly. It should be soft yet firm enough to hold it's shape, like playdough.
5. Shape the dough into round dumplings.
6. Play around with the sizes. I made some as small as a nickel and some almost as big as a golf ball.
7. Grease the inside of your steamer with cooking spray, then place the dumplings inside, Place the balls at least an inch and a half away from each other. This stuff expands and sticks together in a bad way if you're not careful.
8. Steam them on high heat for 10 minutes.
9. Then take them out and put them on a rice-floured cutting board to cool down.
10. These things are sticky, so you don't want to leave out the cooking spray or the flour on the cutting board, trust me!
11. When they're cooled, skewer them, three to four per stick.
12. To make the sauce, mix the water, ,mirin, sugar, and soy sauce in a pan, dissolving all the sugar, then cover and heat it on medium heat.
13. While that's warming up, mix the water and potato starch in a separate cup.
14. When the sauce boils, add the starch-water and mix quickly. The stuff will thicken up fast!
15. Slightly grill the skewered dumplings, then brush or spoon the sauce over them.
16. The dumplings are soft and chewy when fresh.
17. Refrigerating or freezing them will make them hard and not-very-pleasant-textured, but you can always microwave them for a half minute on medium power to restore them to their chewy, yummy state.
Title: Thumbprint Cookies
Ingredients:
- 2 sugar
- 3/4 cinnamon
- 1 3/4 flour
- 2 flour
- 3/4 brown sugar
- 1/4 salt
- 1 butter
- 1 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 350-degrees F.
2. Spray cookie sheets with Pam or grease with butter (or use the butter wrappers from the butter to help grease pans). Set aside.
3. In a small cup (I use a tea cup) combine 2 tablespoons sugar with cinnamon. Set aside.
4. In a large bowl combine next 3 ingredients (flour -salt). Stir in butter, egg yolk and vanilla and beat with an electric mixer until combined.
5. Form dough into 1-inch rounds (if dough is too soft, refrigerate for 1 hour).
6. Arrange rounds on prepared cookie sheets, spacing 1-inch apart.
7. Using fingers (this is the part that kids like to help with), make indentations in centers of half of the rounds. Using a small spoon (a baby spoon works great) fill indentations with cinnamon sugar.
8. Bake all rounds for 5 minutes. Remove from oven.
9. Make indentations in centers of remaining rounds and fill with jam (see description above).
10. Return to oven and bake for 8-10 minutes.
Title: Peach Cobble-Up
Ingredients:
- 1 biscuit mix
- 1/4 brown sugar
- 1/2 ground nutmeg
- 1 ground cinnamon
- 1 margarine
- 1/3 skim milk
- 16
Instructions:
1. Preheat oven to 400. In a large mixing bowl, combine biscuit mix, brown sugar, nutmeg, and cinnamon. Using an electric mixer on low, mix in softened margarine until mixture is crumbly. Add milk and blend thoroughly.
2. Spread batter evenly on bottom of an 8"-inch square pan coated with cooking spray. Place peach slices on top of batter. Pour reserved juice evenly over peaches.
3. Bake for 30 minutes. Slice into 9 equal squares. Refrigerate leftovers, then reheat before serving.
Title: Lead Me Not Into Temptation or Crème De Menthe Poof
Ingredients:
- 1 unflavored gelatin
- 3/4 water
- 3/4 sugar
- 1/8 salt
- 1/4 fresh lemon juice
- 1/2 creme de menthe
- 1
Instructions:
1. Soften gelatin by sprinkling over 1/4 cup cold water. Let stand 1 minute. Add 1/2 cup boiling water and stir until gelatin is completely dissolved,.
2. Add sugar, salt, lemon juice, Crème de Menthe and stir well.
3. Cool in refrigerator until syrupy.
4. Beat the cream and fold into the syrupy mixture.
5. (Save a small amount of cream for top decoration.).
6. Turn into a soufflé dish or a pretty clear glass bowl and chill until ready to serve.
7. Garnish the top with fresh strawberries, raspberries, mint leaves or shaved chocolate and the reserved whipped cream.
Title: California Fig Fruitcake
Ingredients:
- 2 california dried figs
- 1/2 golden raisin
- 1/2 dates
- 1/2 sherry wine
- 1/2 butter
- 1/2 granulated sugar
- 1/4 eggs
- 1/2 all-purpose flour
- 1 baking powder
- 1 cinnamon
- 5 vanilla
- 1 3/4 pecans
- 1/2
- 1
- 2
- 1
- 3
Instructions:
1. Combine figs, raisins, dates, pears & pineapple in a large bowl with the sherry. Marinate overnight at room temp covered with plastic wrap.
2. The next day, simmer apricots in nectar 10 minutes & then cool. Drain marinated fruits (save sherry!) & add apricots after draining (add nectar to drained sherry).
3. Grease & line bottom of 5 baby loaf pans (5 5/8 x 3 1/4 x 1 7/8 inch) with brown paper (grease again after laying paper in pans). I have used a 12 cup bundt pan with good results - increasing cooking time by 30 minutes & then checking with toothpick.
4. Sift together 1 1/2 cups flour, baking powder & cinnamon.
5. In a large mixing bowl, cream butter & sugar until light & fluffy. Beat in eggs, one at a time, beating well after each addition. Add Lemon extract or zest & vanilla & mix. Add flour, baking powder & cinnamon to wet ingredients & mix lightly to make batter.
6. Using remaining 1/4 cups of flour to dredge fruits & nuts in a separate bowl.
7. Add fruit & nuts to batter & blend well.
8. Pour into prepared pans & place in COLD oven on middle rack. Put a pan of cold water in bottom of oven & turn oven on to 250 degrees F.
9. Bake 2 hours until golden & tester comes out clean. Cool cakes on wire rack. Remove brown paper while still warm.
10. Wrap each fruitcake in cheesecloth moistened with sherry/nectar & then in heavy weight aluminum foil.
11. Refrigerate 2 to 4 weeks, moistening with sherry when cheesecloth seems to be getting dry.
12. For gift-giving, overwrap with red cellophane & top with a bow.
Title: Creamy Lemon-Vanilla Ricotta Souffles
Ingredients:
- 1 part-skim ricotta cheese
- 2 eggs
- 3 sugar substitute
- 2 fresh lemon zest
- 1/2 vanilla extract
- 1/2 salt
- 1
Instructions:
1. Preheat the oven to 375. Lightly coat 4 - 4 ounce ramekins with cooking spray.
2. In a large bowl, whisk together ricotta, egg yolks, 1 T sugar substitute, lemon zest, lemon, and vanilla extracts until well combined.
3. In another large bowl, with an electric mixer at high speed, beat egg whites and salt until soft peaks form, 2-3 minutes Add remaining 2 T sugar substitute and continue beating until stiff peaks form. Gently fold a third of the egg whites mixture until just combined. Repeat with remaining thirds.
4. Spoon ricotta mixture into ramekins. Bake until souffes have risen and are set and lightly browned, about 15 minutes. Serve immediately.
Title: Best Ever Dark Chocolate Cake
Ingredients:
- 1 1/2 sugar
- 2 flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 butter
- 1/2 vanilla
- 1 1/2 boiling water
- 3/4
Instructions:
1. prepare your pans.
2. preheat oven to 350 degrees.
3. in a medium bowl, mix all dry ingredients.
4. in a separate bowl, add eggs, milk, melted butter and vanilla until well combined.
5. add dry to wet mixing until well combined.
6. bake until toothpick inserted into the centre comes out clean. Approximately 30 mins, longer for stoneware.
7. I like to top it with ganache but you can top with just about anything.
8. Enjoy!
Title: Mini Oreo-Peanut Butter Surprise Cupcakes
Ingredients:
- 1 cream cheese
- 125 egg
- 1/2 sugar
- 1 Cool Whip Topping
- 2
- 48
- 1 1/2
Instructions:
1. Heat oven to 350°F Prepare cake batter as directed on package; set aside. Beat cream cheese, 6 tablespoons peanut butter, egg and sugar with whisk until blended. Spoon 2 tablespoons cake batter into each of 24 paper or foil-lined muffin cups; Top each with 1 1/2 teaspoons cream cheese mixture and 1 cookies. Cover with remaining batter.
2. Bake 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes form pans to wire racks. Cool completely.
3. Stir remaining peanut butter into Cool Whip with whisk until blended. Spread over cupcakes. Top with remaining cookies just before serving.
Title: Gingerbread Squares With Lemon - Cream Cheese Frosting
Ingredients:
- 1 3/4 all-purpose flour
- 2 ground cinnamon
- 2 ground ginger
- 1/2 baking soda
- 1/4 salt
- 1 butter
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1 egg
- 1/3 molasses
- 3 milk
- 2 cream cheese
- 2 butter
- 1/4 lemon rind
- 1 powdered sugar
- 2 1/2
Instructions:
1. Combine first 5 ingredients. Set aside.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating until well blended. Add egg, beating until blended. Reduce speed to low, gradually add flour mixture, beating just until blended. Add molasses and milk, beating just until blended. Spread batter in a lightly greased 13 x 9 inch pan.
3. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Spread with Lemon - Cream Cheese Frosting. Cut into squares.
4. Beat cream cheese and butter at meduim speed with an electric mixer and creamy. Add lemon curd and lemon rind, beating until blended. Gradually add powdered sugar, beating until smooth.
Title: Black Forest Sweet Heart Tarts
Ingredients:
- 8 heavy whipping cream
- 1 powdered sugar
- 1/4 vanilla
- 1/2 cherry pie filling
- 1 chocolate curls
- 1/2
Instructions:
1. Cut heart shapes from cake or use as is. Beat whipping cream and sugar until stiff peaks form; fold in vanilla.
2. Combine cherry pie filling and almond extract.
3. For each serving; spread cherry pie filling over cake heart shape.
4. Top with whipping cream.
5. Garnish with chocolate curls and slivered.
6. almonds, if desired.
Title: Coconut Self-Making Crust Pie
Ingredients:
- 3 eggs
- 1/4 butter
- 1/2 baking mix
- 1 sugar
- 1 flaked coconut
- 2 milk
- 1 vanilla
Instructions:
1. Grease a 9-inch glass pie pan; set aside. Heat oven to 350 degrees.
2. Process all ingredients in blender or food processor until smooth. (If using a blender you might have to do this in 2 batches.).
3. Pour mixture into prepared pan and let stand for 5 minutes.
4. Bake for 45 minutes to an hour or until knife inserted in center comes out clean. Cool to room temperature before serving. Refrigerate leftovers.
Title: Maple Walnut Brownies
Ingredients:
- 1 1/2 brown sugar
- 1/2 butter
- 1 1/2 margarine
- 2 eggs
- 1 1/2 flour
- 1 baking powder
- 1 walnuts
Instructions:
1. In bowl, combine brown sugar, butter and maple flavoring.
2. Beat in the eggs one at a time.
3. Combine flour and baking powder and add to egg mixture.
4. Stir in walnuts.
5. Pour into greased 9 inch square baking pan.
6. Bake at 350 for 30 minutes or until brownies test done.
7. Cool.
Title: Magic Mini Donuts
Ingredients:
- 1 sweetened condensed milk
- 1 confectioners' sugar
- cinnamon
Instructions:
1. Spoon Eagle Brand in small amounts onto a plate.
2. Remove crusts from bread, if desired, and cut bread into 1 or 2 inch cubes. Roll in a ball and then roll in Eagle Brand quickly to coat.
3. Fry in deep fryer set at 360-375F one minute or until golden brown. Remove and set on paper towel-lined baking sheets to cool.
4. Sprinkle with confectioners sugar, cinnamon, or roll in coconut or candy sprinkles.
Title: Chocolate Zucchini Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1 sugar
- 1 3/4 butter
- 1/2 eggs
- 1/2 vanilla extract
- 2 buttermilk
- 1/2 zucchini
- 1/2 walnuts
- 2
- 6
- 3/4
Instructions:
1. Preheat oven to 325 degrees.
2. Butter & flour a 9x13 pan.
3. Sift flour, cocoa powder, baking soda, & salt into a medium size bowl.
4. Beat sugar, butter, & oil with dry ingredients until well blended.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in vanilla.
7. Mix in dry ingredients alternately with buttermilk in 3 additions each.
8. Stir in grated zucchini.
9. Pour batter into prepared pan.
10. Sprinkle chocolate chips & nuts (optional) over top.
11. Bake about 50 minutes, testing with toothpick.
12. Cool cake in pan.
Title: Easy Pumpkin Bundt Cake
Ingredients:
- 1 instant butterscotch pudding mix
- 1 eggs
- 4 water
- 1/4 pumpkin
- 1/4 pumpkin pie spice
- 1
- 2
Instructions:
1. Mix well.
2. bake in greased bundt pan for 50-55 minutes at 350.
Title: Rice Pudding (With Raisins)
Ingredients:
- 1 white rice
- 2 warm water
- 1 2/3 half-and-half
- 1/2 skim milk
- 1 brown sugar
- 1 ground cinnamon
- 1/4 kosher salt
- 1 egg
- 1 1/4 golden raisins
- 2 light butter
- 1 vanilla extract
Instructions:
1. Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
2. Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
3. Stir in egg, skim milk, and raisins and cook for another 5 minutes.
4. Remove from heat and stir in butter and vanilla extract.
Title: Chocolate Almond Ricotta Cake
Ingredients:
- 1 egg
- 1 cold water
- 1/2 part-skim ricotta cheese
- 1 sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease and flour 9x9 or 6 jumbo muffin pan.
3. Mix cake mix, egg and water together and pour into prepared pan.
4. Mix ricotta, almond extract and sugar until well blended with hand mixer.
5. Place by spoonfuls on top of batter as close together and evenly as possible, or 2 tablespoons into each muffin.
6. Bake for 30-40 minutes.
7. Serve with berries or cherries.
Title: Almond Biscotti With Orange Rind
Ingredients:
- 1 2/3 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 2 eggs
- 1 vanilla extract
- 2 sugar
- 3/4 orange, rind of
- 1 1/2 turbinado sugar
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Set rack at middle.
3. Toast almonds and allow to cool, break almonds into small pieces.
4. Line baking sheet or oblong tart pan with parchment paper (I prefer using the rectangular tart pans with removable bottoms).
5. In a medium size bowl mix the flour, baking soda, and salt together and set aside.
6. In the bowl of an electric mixer with the paddle attached, mix the eggs, sugar, flavoring agents together for at least 5 minutes at medium speed.
7. SLOWLY add the dry ingredients in the bowl to the egg mixture.
8. JUST INCORPORATE the dry ingredients, do not overmix.
9. Add the almonds to the bowl, mixing only long enough to incorporate.
10. DO NOT OVERMIX.
11. DOUGH SHOULD BE STICKY.
12. Remove dough from bowl and place onto lightly floured work surface.
13. Flour hands and top of dough.
14. Form dough into 2 round logs, about 8-12 inches long.
15. Place dough onto a sheet of parchment paper onto which the turdinado sugar has been sprinkled.
16. Roll the dough logs in the sugar and then place on the baking sheet lined with parchment paper or one log in each rectanglular tart pan lined with parchment paper.
17. Bake at 350 degrees for EXACTLY 35 minutes.
18. Remove from oven and allow to cool for 10 minutes.
19. Slice each log into 1/2- 3/4 inch thick slices on an angle.
20. Lay slices down on a wire rack that can be placed in the oven.
21. Bake the slices at 300-325 degrees for another 8-10 minutes or until lightly browned (very lightly),.
22. Remove from oven and cool.
Title: Raisin-Sunflower Seed-Vanilla-Cookies
Ingredients:
- 50 raisins
- 225 butter
- 50 sugar
- 1 egg
- 1 vanilla
- 225 flour
- 1 salt
- 50 oats
- 50 sunflower seeds
Instructions:
1. Preheat the oven to 190°C/375°F.
2. Place raisins in a bowl and pour hot water over them. Put aside.
3. Cream butter and sugar in a big bowl. Add egg and vanilla.
4. Mix in flour, salt, sunflower seeds/nuts and oats. Mix well. Drain raisins and fold into mixture.
5. Using your hands, take off portions of dough roughly the size of a ping-pong ball and roll into balls.
6. Place on a paper-lined baking sheet with a little space in between and bake for 12-15 minutes or until slightly browned.
Title: Coconut Milk Cookies
Ingredients:
- 400 -450 tapioca flour
- 100 plain flour
- 250 caster sugar
- 3 eggs
- 1 coconut milk
- 1 vanilla essence
- 1 baking powder
- salt
Instructions:
1. Beat eggs and sugar until light and creamy.
2. Add vanilla.
3. Add coconut milk and beat until combined.
4. Fold in sifted plain flour (all) and tapioca flour a little at a time until you get a soft dough.
5. Roll out into 6mm thickness and cut with any desired cookie cutter.
6. Place on lightly greased baking sheets.
7. Bake in preheated 180°C oven for 15 to 20 minutes.
Title: Almond Roca Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 brown sugar
- 1/2 sugar
- 1 butter
- 2 eggs
- 2 1/2 vanilla extract
- 16
- 1
- 4
- 1/2
Instructions:
1. Preheat oven to 300°F.
2. In a medium size mixing bowl, whisk together flour, baking soda and salt; set aside.
3. In bowl of an electric mixer, blend both sugars together at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until it's light and fluffy. At low speed, slowly add flour mixture and then toffee bits. Mix until it's just blended; don't over-mix.
4. Place the ground almonds in a small bowl. Using your hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground almonds. Place on cookie sheets several inches apart. Bake about 22 minutes and transfer cookies to a cooling rack.
5. Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over the cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
Title: Chocolate Pudding Cake for 2
Ingredients:
- 1/3 flour
- 1/2 baking powder
- 1 salt
- 1/4 sugar
- 1 milk
- 3 1/2 butter
- 2 vanilla
- 1/2 sugar
- 1 hot water
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first 5 ingredients.
3. Stir in milk, butter, vanilla.
4. Pour into a 1 quart baking dish.
5. Combine 1 Tbsp sugar and 1 1/2 tsp cocoa. Sprinkle over cake batter.
6. Pour 1/4 cup hot water over sugar/cocoa mixture.
7. Bake at 350 degrees for 18 minutes.
8. Remove from oven and let stand for 10 minutes.
9. Spoon onto dessert plates and top with ice cream if desired.
Title: Caramel Cookies
Ingredients:
- 2 brown sugar
- 1/2 butter
- 1/2 shortening
- 2 eggs
- 3 flour
- 1/2 baking soda
- 1 cream of tartar
- 1/4 nutmeg
- 1 water
- 1 vanilla
Instructions:
1. Mix sugar, butter, and shortening.
2. Add eggs and beat until light and fluffy. Sift and add dry ingredients.
3. Add water and vanilla.
4. Divide dough in half and form two rolls. Chill overnight. Slice cookies 1/2 inch thick.
5. Bake at 350 degrees for 10-12 minutes.
Title: Fruit Cocktail Pound Cake
Ingredients:
- 2 all-purpose white flour
- 1 baking powder
- 1/8 salt
- 1/4 white sugar
- 2 eggs
- 1/2 butter
- 1 1/2 margarine
- 1/2 vanilla extract
- 1/2 amaretto liqueur
- 1 milk
- icing sugar
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl cream together the softened margarine and the sugar,.
3. Mix well till creamy smooth. Add one egg at a time and beat after each addition.
4. In a measuring glass combine the milk, the fruit cocktail juice and the vanilla extract (or amaretto liqueur).
5. In a separate mixing bowl sift the flour, baking powder and salt together.
6. Add 1/4 of the flour mix to the creamy butter mixture alternately with a little of the liquid; mix well after each addition. Keep doing this till there is no more flour or liquid left. Your cake batter should be rich and smooth/ If needed, add a tablespoon or more milk or juice--not too much, you don't want your cake watery.
7. Fold in the drained fruit cocktail to your batter and mix well till all fruit is coated and not floating on top of batter.
8. Pour the batter into two well greased and lightly floured loaf pans or a bundt cake pan.
9. If using non-stick pans then just spray with a little oil spray.
10. Bake for 40 to 50 minutes for loaf pans or till lightly golden brown and insert toothpick comes out clean. If baking in bundt pan, it should be about the same time.
11. Remove cake from oven and let sit on cake rack. Remove cake from pans and place on serving dish.
12. Put icing sugar in sieve and tap side of sieve to get a light dusting all over top of cake.
13. Serve cake slices with whipped cream or ice cream, makes a yummy light dessert.
14. Note: you can do a summer berry cake by adding fresh fruit like blueberries, raspberries, strawberries, diced peaches, pears, and or nectarines.
15. When making the fresh berry cake use either 1/2 cup of fruit cocktail juice + 1/cup milk OR use 1 cup of milk, but if your replacing the juice with the whole cup of milk you will need to add 1/3 cup more sugar.
Title: Snowy Snack
Ingredients:
- 2.5 white chocolate chips
- 3 cashews
- 3
- 2
- 12
Instructions:
1. Melt the chocolate in a heavy saucepan on low heat or melt it in the microwave, stirring often.
2. Combine all the other ingredients in a large roasting pan.
3. Pour the melted chocolate over the ingredients in the roasting pan and stir to mix well. Turn out on to wax paper and let it cool.
Title: Ginger-Lemon Cupcakes
Ingredients:
- 3/4 butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 2 1/2 cake flour
- 1 ground ginger
- 2 baking powder
- 1/2 salt
- 1 milk
- 1/4 butter
- 1/4 ReaLemon juice
- 3 fresh lemon juice
- 1 icing sugar
- 1/2 candied ginger
Instructions:
1. Cupcakes: Preheat oven to 350°F Line a muffin pan with paper liners. Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks and vanilla until smooth.
2. Blend flour with ginger, baking powder and salt. Add to butter mixture in three additions, alternating with milk, and beat until smooth.
3. Beat egg whites until stiff but not dry using clean beaters, and fold into the batter.
4. Divide batter among prepared baking cups. Bake for 25 to 30 minutes or until cupcakes spring back when touched lightly. Cool completely.
5. Frosting: Beat butter with lemon juice. Gradually add icing sugar until smooth. Ice cupcakes and sprinkle with ginger and coconut.
Title: Whoopie Pies
Ingredients:
- 1/2 hot water
- 1/2 shortening
- 1/2 sugar
- 1 1/2 eggs
- 2 vanilla
- 1 flour
- 2 2/3 baking powder
- 1 milk
- 1/2 baking soda
- 1 salt
- 1 shortening
- 3/4 marshmallow cream
- 3 milk
- 6
Instructions:
1. Preheat oven to 375 degrees F.
2. Mix cocoa, hot water and 1/2 cup shortening in a large mixing bowl.
3. Allow to cool.
4. While that is cooling in another bowl mix sugar, eggs and vanilla.
5. Add contents of second bowl to first bowl.
6. Mix well.
7. Set aside and mix flour, powder, milk, soda and salt in another bowl.
8. Mix contents of third bowl into first bowl mixing well.
9. Drop by teaspoonfulls onto an ungreased cookie sheet.
10. Bake for 12 to 15 minutes.
11. Allow to cool for a few minutes then remove to a cooling rack and allow to cool completly.
12. While cookies are cooling go ahead and make the filling.
13. Mix 3/4 cup shortening, powdered sugar, marshmallow fluff and milk.
14. Then beat with an electric beater untill light and fluffy.
15. When the cookies have cooled fix the whoopie pie by sandwiching the filling between two cookies like an Oreo.