lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Blonde Cake
Ingredients:
- 1 1/2 pecans
- 1 dried currant
- 1 nutmeg
- 1/2 sherry wine
- 1 butter
- 1 1/2 margarine
- 5 granulated sugar
- 1 1/4 eggs
- 1 flour
- 1/4 cream of tartar
- 1/8 baking soda
- 1 salt
- 1/2 pitted dates
- 1/4 candied citron peel
Instructions:
1. The day before making the cake, stir pecans, currants, nutmeg and liquor together; cover and let stand overnight.
2. Preheat oven to 325F and grease and flour a 12 x 8 baking pan.
3. Cream butter and sugar together until fluffy.
4. Add eggs, one at a time, beating well after each.
5. Sift dry ingredients together.
6. Fold flour mixture and remaining ingredients into batter until well blended.
7. Bake for 50 to 60 minutes or until cake pulls slightly away from edges of the pan.
8. Cool in pan.
9. Brush with additional liquor, if desired.
10. Store in an airtight container.
Title: REAL homemade pudding - Lancaster County recipe
Ingredients:
- 1 vanilla
- 1 brown sugar
- 3/4 water
- 4 butter
- 1 salt
- 1/2 baking soda
- 3/4 sugar
- 6 milk
- 4 flour
- 1 1/4
Instructions:
1. Combine first 5 ingredients and heat to boiling.
2. Add soda and boil a few minutes longer.
3. Add 5 cups milk, slowly.
4. Reserve 1 c.
5. milk and mix with sugar, egg yolks and flour.
6. Pour this into the cooked mixture slowly, and cook and stir until thick.
7. Serve warm or cold, plain or with whipped cream!
Title: Dates, Figs and Orange Squares
Ingredients:
- 2 water
- 6 pitted dates
- 6 dried figs
- 3/4 sugar
- 2 lemon juice
- 2 oats
- 2 1/2 flour
- 1 1/4 brown sugar
- 1 salt
- 1 butter
- 1/4 hazelnuts
- 1
- 1/4
Instructions:
1. In a saucepan, mix water, dates, figs, sugar, lemon juice and orange juice. Let rest for 30 minutes then bring to boil. Reduce to medium heat and let simmer, stirring frequently, for 10 minutes or until mixture has thicken. Let cool.
2. In a large bowl, mix oats, flour, brown sugar, orange peel and salt. Add butter and with a pastry knife or with 2 knives, work the mixture until you have rough crumbs. Press uniformly half of this mixture in a 8 inches square pan (with parchment paper). Spread the cold dates garnish on the oat mixture. Mix the remaining oat mixture with hazelnuts. Distribute this mixture on the date garnish and press slightly.
3. Cook in a preheated oven of 350 F for about 45 minutes or until the top is lighly golden. Put the pan on a rack and let cool. Cut in squares. (You can prepare these squares in advance, let cool and cover with plastic wrap. They will be good up to 3 days in the fridge or up to 2 weeks in the freezer, wrapped with foil paper).
Title: Rhubarb Sauce on Custard
Ingredients:
- 1 1/2 heavy cream
- 3 agar-agar flakes
- 1 vanilla
- 1 stevia
- 9 rhubarb
- 1 water
- 1/4 honey
- 1 lemon juice
- 2
Instructions:
1. Cut rhubarb in to one inch pieces and place with water in a pot. Bring to a boil and then lower heat to a simmer. Allow to stew, uncovered, until the rhubarb cooks down. You want it the consistency of chunky apple sauce.
2. Add the honey and lemon juice and remove from heat. Stir well.
3. Place the cream and agar flakes in a thick bottomed pot. Heat the cream over low heat until it just starts to bubble.
4. Remove from heat.
5. Put three egg yolks in a small bowl or cup. Add the heated cream, one tablespoon at a time, to the egg yolks, stirring after each addition, until the eggs become warm. You do not want them to bake, just to be closer to the temperature of the cream.
6. Add the yolks into the pot of cream and stir well. Put back on low heat and bring back to a near boil.
7. Place the vanilla and stevia in a glass bowl and put a sieve over it. Pour the custard through the sieve, into the bowl. A lot of the agar flakes and any cooked egg will remain in the sieve to be discarded.
8. Pour custard into six small bowls. Set aside until the rhubarb is finished.
9. Spoon the rhubarb over the custard and serve.
Title: Honey Crunch Baked Apples
Ingredients:
- 6 apples
- 1/3 granola-type cereal
- 1/3 dates
- 1/4 walnuts
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 2 lemon juice
- 6 honey
- 3 butter
- 3/4 margarine
- water
Instructions:
1. Preheat oven to 350*. Place the apples in a 9-inch square baking pan.
2. In a bowl, combine the cereal, dates, almonds, cinnamon, nutmeg, lemon juice and 3 Tbsp of honey.
3. Spoon equal amounts of the filling into each apple, packing it lightly.
4. Stir together the melted butter, the remaining 3 Tbsp of honey, and apple juice.
5. Pour over the apples.
6. Cover and bake for 30 minutes.
7. Uncover and continue to bake, basting often with the pan juices until tender when pierced, about 35 more minutes.
8. Serve warm.
Title: Black Cherry Cake
Ingredients:
- 1 water
- 1 1/4
- 1/3
- 4
- 2
- 1
Instructions:
1. In a large mixing bowl, combine the cake mix, water, oil and egg whites just until moistened.
2. Beat this cake mixture on low speed for 2 minutes.
3. Fold one carton of yogurt into the cake mixture.
4. Pour cake mixture into a 13-in x 9-in x 2-in baking dish coated with nonstick cooking spray.
5. Bake cake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
6. Cool on a wire rack.
7. Fold yogurt into whipped topping.
8. Spread whipped topping mixture over cooled cake.
9. Store in the refrigerator.
Title: Marinated Fresh Berries
Ingredients:
- 2 sugar
- 1 lemon, zest of
- 1 lime, zest of
- 1 water
- 1 fresh lemon juice
- 1 lime juice
- 1/4 pure vanilla extract
- 1/2 raspberries
- 1/2 blueberries
- 1/2 strawberry
- 1
Instructions:
1. In a small saucepan, combine the sugar, citrus zests, and water. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and add the citrus juices and vanilla.
2. Combine the berries in a bowl. Pour the warm syrup over the berries and marinate at room temperature for 30 minutes.
3. Serve marinated berries over a scoop of vanilla frozen yogurt.
Title: My Kinda Ice Box Cake
Ingredients:
- 5 -6 bananas
- 1 chocolate instant pudding
- 1 instant vanilla pudding
- 8 milk
- 1 graham crackers
- 1 graham cracker crumbs
Instructions:
1. Get any 9' by 13' pan and layer the bottom with graham crackers.
2. Mix the vanilla pudding as directed on box and as it thickens, pour over graham crackers, covering all of them.
3. Take bananas and slice in "rounds" and cover entire top of vanilla pudding.
4. Put another layer of graham crackers on top of bananas.
5. Mix the chocolate pudding as directed on box and as it thickens, pour over graham crackers.
6. Slice more bananas in "rounds" and layer on top of entire chocolate pudding.
7. Cover entire top of bananas with graham cracker crumbs.
8. Chill for at least 4 to 5 hours. The more it chills, the better it is!
9. NOTE: Do not mix puddings before hand, mix as you go or it will be to thick to spread on each layer.
Title: Simple Molasses Spice Cake With Orange Marmalade Topping
Ingredients:
- 1 milk
- 2/3 eggs
- 4 molasses
- 1/4 walnuts
- 1 dark raisin
- 1 orange zest
- 2 orange marmalade
- nutmeg
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter a 9- inch square cake pan. Line the pan's bottom with parchment; butter the parchment.
3. In a large mixing bowl combine the cake mix, milk, eggs, molasses, walnuts, raisins, and orange zest. (Note the nuts and raisins are optional.).
4. With an electric mixer, beat on low for 2 minutes. Beat on high for 4 minutes.
5. Scrape batter into the prepared pan; bake 16-20 minutes, or until the center of the cake springs back when lightly pressed. Let cake cool down a-bit (just enough so that it can be easily handled); carefully turn cake out onto a wire rack, remove parchment, and turn right side up. Spoon marmalade over WARM cake. Let cake continue to cool on wire rack. Transfer to your favorite cake pedestal and crown each serving with a dollop of whipped cream topping and a sprinkling of fresly ground nutmeg. (This cake is flavorful enough to be serve unadorned, or If desired, sprinkle with sifted confectioners sugar instead of the marmalade and whipped topping.).
6. Cook's Tip: Prior to topping with orange marmalade, cake can be wrapped tightly in plastic and refrigerated for up to 1 day.
Title: Quick and Easy Pumpkin Cake
Ingredients:
- 1 pumpkin pie filling
- 1 sugar
- 1 1/2 eggs
- 4 cinnamon
- 1 nutmeg
- 1 allspice
- 1 butter
- 1/2 - 3/4 shortening
- 1/4 butter
- 1/4 Philadelphia Cream Cheese
- 1/2 powdered sugar
- 1 vanilla
- 2 1/4
- 2
Instructions:
1. In a microwave bowl put your crisco first then butter.
2. Microwave until melted.
3. Make sure you melt butter and crisco together.
4. Set aside until cool.
5. In a medium bowl put your cake mix,pumpkin pie mix, sugar, eggs,cinnamon, nutmeg and spice cake or allspice and crisco-butter mixture.
6. Blend on medium speed for about 2 minutes.
7. Add your whipping cream.
8. Mix until smooth.
9. Now you can add chopped walnuts to it if you like.
10. But my family likes it without the nuts but want the nuts on top of the icing.
11. Place in a 13x9 cake pan.
12. Bake at 325 degrees until cake is done.
13. In my oven it took 45 minutes.
14. Ovens vary so check cake for doneness.
15. Let cool.
16. Ice and refrigerate.
17. Icing: In a bowl whip your butter first.
18. Next add cream cheese and whip.
19. Next add your vanilla.
20. Then a cup of powdered sugar.
21. Mix well, next add one tablespoon of the whipping cream.
22. Mix thoroughly, Next add another cup of powdered sugar.
23. Mix thoroughly add the other tablespoon of whipping cream.
24. Mix and then add the 1/4 cup powdered sugar and Mix thoroughly until smooth.
25. Spread on the cool cake.
26. Add chopped walnuts on top.
27. Refrigerate.
28. I like mine refrigerated because it taste so good that way.
Title: Strawberry Cream Cupcakes
Ingredients:
- 1 water
- 1 1/3 unsalted butter
- 3 vanilla extract
- 2 fresh strawberries
- 2 heavy whipping cream
- 2 powdered sugar
- 12 powdered sugar
- 1
- 1/3
Instructions:
1. Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
2. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
3. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
4. Using a fork, coarsely mash strawberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed berries into the whipped cream.
5. Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the strawberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
Title: Dark Chocolate Pomegranate Truffles
Ingredients:
- 1 pomegranate
- 2 heavy cream
- 1 instant espresso powder
- 2
- 3
Instructions:
1. Cut pomegranate into segments and remove arils. Set arils aside.
2. Bring heavy cream to a boil. Pour hot cream over dark chocolate, whisking consistently until chocolate is melted evenly. Stir in instant espresso and pomegranate arils.
3. Pour ganache into a bowl and allow to set in the freezer or fridge for at least an hour.
4. Bring to room temperature. With a small scoop, scoop out the chocolate and smooth it into a round ball between your palms. Roll in unsweetened cocoa powder or decorate any other way you'd like.
Title: Dried Cherry Biscotti
Ingredients:
- 2 1/2 all-purpose flour
- 1 sugar
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 3 eggs
- 1 vanilla extract
- 2/3 dried cherries
- 1
Instructions:
1. Lightly grease one cookie sheet (spray oil works well for this).
2. Preheat oven to 350°F.
3. Blend flour, sugar, baking soda, baking powder and salt. Add eggs and vanilla, beating until dough is formed.
4. Stir in cherries and almonds.
5. Turn the dough out on lightly floured surface and knead several times. Using the greased cookie sheet as a surface, divide the dough in half and form into two flat logs about 9 inches long and 3 inches wide.
6. Bake for 25 minutes or until lightly browned on top.
7. Let cool directly on the baking sheet resting on a rack for 10 minutes.
8. Lower heat to 325°F.
9. On a cutting board, cut the logs on the diagonal into 1/2-inch-thick pieces.
10. Put back into oven for 5 minutes.
11. Turn over and bake 5 more minutes.
12. Remove from cookie sheet and cool on baking rack.
13. Store in airtight container.
Title: Not Your Baby's Plum Cake
Ingredients:
- 2 granulated sugar
- 3 eggs
- 1/2 plum baby food
- 1 1/2 self rising flour
- 2 cinnamon
- 1 allspice
- 1 walnuts
- 1 pecans
Instructions:
1. Preheat oven to 325 degrees.
2. Mix sugar, eggs, oil, and baby food.
3. Blend well.
4. Add flour and spices.
5. Stir in nuts.
6. Spray bundt pan with nonstick cooking spray with flour.
7. Pour batter into prepared pan.
8. Bake for approximatley 50 minutes or until toothpick inserted in center of cake comes out clean.
Title: We Want Some Figgy Pudding
Ingredients:
- 1/2 butter
- 2 eggs
- 1 molasses
- 2 figs
- 1/2 fresh lemon rind
- 1 buttermilk
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 2 baking powder
- 1 salt
- 1 cinnamon
- 1/2 nutmeg
- 2 brandy
Instructions:
1. Preheat oven to 325 degrees.
2. Grease a 9-inch tube pan.
3. Beat butter until soft.
4. Add eggs and molasses and beat till fluffy.
5. Add chopped figs (try to use good quality figs), grated lemon rind, and buttermilk.
6. In another bowl combine all the rest of the ingredients (all dry ingredients).
7. Pour dry ingredients into fig mixture and stir well.
8. Pour into tube pan and cook for about an hour or until toothpick comes out pretty clean.
9. After about 15 minutes, try to dislodge cake and put out onto a baking rack.
10. Soak enough cheese cloth to go around the cake a couple times in brandy.
11. When cake is cool, wrap it up well and soak for 24 hours.
12. Serve with hard sauce.
Title: Peppermint Cream Bars
Ingredients:
- 1 flour
- 2 butter
- 1/2 sweetened condensed milk
- 4 heavy whipping cream
- 1 white chocolate chips
- 1/2
- 1/3
- 8
Instructions:
1. Preheat oven to 350 and line a 13x9 pan with tin foil extended over sides. Grease tin foil.
2. FOR CRUST: Combine cookie mix and flour, cut in butter until mixture resembles fine crumbs. Press into greased pan and bake for about 15 minutes or until edges are lightly browned (mine never quite made it to brown, so I just gave up after about 18 minutes, they turned out fine).
3. MIDDLE LAYER: (make this while crust is baking) Whisk together egg yolks, sweetened, condensed milk, and peppermint extract (I just did it for about a minute until everything looked fully combined) Stir in the crushed peppermints. Once the crust is done, pour mixture over it as carefully and evenly as possible and bake for about 20-25 minutes. Once done, let cool on counter for about an hour and chill in fridge for another 30 minutes (it's a long process but SO GOOD! I promise!).
4. WHITE CHOCOLATE GANACHE: Heat heavy whipping cream just to boiling, remove from heat and add white chocolate chips DON'T STIR YET! Let sit for five minutes, stir together until smooth (I assume if you use really good white chocolate this process will be a lot easier, but my cheap chips were stubborn so I had to stir for a long time to get all the little suckers melted together) Pour over cooled bars, spread evenly. Put back in fridge for another hour (I took them out after about 40 minutes because I couldn't stand it anymore!) until set. Cut into bars (makes about 36).
Title: Apple Syrup Cake
Ingredients:
- 3 butter
- 2/3 sugar
- 3 eggs
- 1 cake flour
- 2 baking powder
- 1 salt
- 1 vanilla extract
- 1/4 milk
- 2 apples
- 1/2 milk
- 1/2 sugar
- 1/4 butter
Instructions:
1. Cream butter and sugar.
2. Add eggs one by one beating well after each addition.
3. Sift dry ingredients together and add to mixture.
4. Add milk mixing well.
5. Add vanilla extract.
6. Pour into greased Pyrex dish (9'' x 12") and spread evenly.
7. Pack apple pieces evenly over batter.
8. Bake at 350F for 30 minutes checking at 25 minutes.
9. Boil all syrup ingredients together for 5 minutes and pour over hot cake as soon as it comes out of the oven.
10. Serve as a cake or dessert with custard or cream.
Title: Lemon Lime Bars
Ingredients:
- 2 all-purpose flour
- 1/2 powdered sugar
- 2 cornstarch
- 1/4 salt
- 3/4 butter
- 4 eggs
- 1 1/2 granulated sugar
- 1/3 half-and-half
- 3 all-purpose flour
- 1 lemon peel
- 1/3 lemon juice
- 1 lime peel
- 1/3 lime juice
- 1 powdered sugar
- lime peel
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 13x9x2-inch baking pan. Line pan with parchment, pressing the paper onto the bottom and up the sides of the pan; set aside. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs (mixture will look dry). Press firmly into bottom of prepared pan. Bake 15 minutes (crust will still look dry).
3. Meanwhile, in a medium mixing bowl whisk together the eggs, granulated sugar, half-and-half and 3 tablespoons flour; divide in two bowls. In one bowl add lemon peel and lemon juice; in the other bowl lime peel, lime juice and green food coloring into other half. Pour the lemon filling over hot crust; bake 10 to 12 minutes or until set. Carefully pour lime filling over lemon filling; bake 10 to 12 minutes more or until set. Cool completely in pan on a wire rack.
4. Use paper to lift uncut bars from pan. Cut into bars. Sift over powdered sugar. Top with lemon and lime peel, if desired. Refrigerate to store. Makes 32 bars.
Title: Espresso and Mascarpone Icebox Cake
Ingredients:
- 3 heavy cream
- 1/2 sugar
- 1 sugar
- 1 mascarpone cheese
- 1 instant espresso powder
- 1
Instructions:
1. Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes.
2. Reduce speed to low, then add mascarpone and mix until combined.
3. Spread 1 1/4 cups mascarpone mixture evenly in bottom of a 9 1/2- to 10-inch springform pan and cover with 14 wafers, slightly overlapping if necessary.
4. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner.
5. Spread remaining mascarpone mixture on top.
6. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
7. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
8. Pulse remaining chocolate wafers in a food processor until finely ground.
9. Beat remaining cup of cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
10. Remove foil and side of pan and frost cake all over with espresso cream.
11. Sprinkle edge of top lightly with wafer crumbs.
12. Serve cold.
13. Cake, without espresso cream, can be chilled up to 2 days.
14. Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.
Title: Oowey Gooey Butter Cookies
Ingredients:
- 1/4 butter
- 1/4 vanilla
- 1 egg
- 4 cream cheese
- 1 powdered sugar
- 1
Instructions:
1. In a large bowl of electric mixer, beat together butter, vanilla, egg and cream cheese until light and fluffy.
2. Add cake mix; beat until well blended ( It will be very stiff).
3. Cover dough and chill 30 minutes.
4. Preheat oven to 350 degrees. Shape dough into 1 inch balls; roll in powdered sugar. Place about 1 1/2 inches apart on a lightly greased cookie sheet, or you may use parchment paper. With the parchment paper they will not spread as much. Bake 12 minutes, DO NOT let cookies brown!
5. Let cookies cool and then sift additional powdered sugar over them.
Title: Chocolate Almond Cake #RSC
Ingredients:
- 1/2 dark chocolate
- 200 heavy cream
- 150 butter
- 100 eggs
- 2 1/2 baking powder
- 15 sugar
- 4 hot water
- 1/2
- 1 1/2
- 2
Instructions:
1. Take a bowl mix sugar and butter for 3minites.
2. after that put eggs in it and beat it well untill the sugar and butter completely dissolves in the eggs.
3. Take a bowl and melt the chocolate.
4. In the miture of eggs put maida,almonds and melted chocolate .
5. Once everything is mixed.
6. Grease the dish with butter and maida.
7. Then put the mixture in d dish.
8. pre heat the oven.
9. then place the dish at 120 c for 25 minutes.
10. Now for decorating the cake.
11. roast then almonds in silverfoil in oven for 5 minute.
12. then let it cool down.
13. take a small bowl put cream , 2 tablespoon melted chocolate and biscuits.
14. coating is ready.
15. Take out the cake and use the coating on it.
Title: Gluten and Dairy Free Banana Steamed Cake With Sugar Crumb Toppi
Ingredients:
- 1 potato starch
- 1/4 dark brown sugar
- 1/4 baking soda
- 3/4 ground cinnamon
- 3/4 eggs
- 1 canola oil
- 2 dark brown sugar
- 1 1/4 dark brown sugar
- 4 1/2 cinnamon
- 1/4 canola oil
- 1
- 2
- 1 1/2
Instructions:
1. Boil water on high heat for the steamer beforehand.
2. In a bowl, sift together the dry ingredients. Make sure to mix it well. Set it aside.
3. In another larger bowl, beat the eggs then combine mashed/pureed bananas and canola oil.
4. With a mixer, gradually add the dry ingredients until every last bit is blended.
5. Oil a baking pan or any type of container appropriate for steaming. (It doesn't really matter what shape it is as long as it fits the steamer and can also contain the batter leaving an inch allowance for puffing up.).
6. When the water boils, place the container and steam for 20 minutes.
7. Mix the ingredients for the sugar crumb topping. Mix well.
8. After 25 minutes, the cake has already puffed up. Spread the sugar crumb topping and continue steaming for 5 more minutes or until a fork or toothpick comes out clean when the middle part of the cake is poked all the way through.
9. Place on a rack and let it cool for about 20 minutes(or until you can resist the urge of devouring the whole thing). Enjoy!
Title: Ginger Cookies
Ingredients:
- 1/3 shortening
- 1 brown sugar
- 1 1/2 dark molasses
- 1/2 cold water
- 6 flour
- 1 salt
- 1 allspice
- 1 ginger
- 1 clove
- 1 cinnamon
- 2 baking soda
- 3 cold water
Instructions:
1. Preheat oven to 325°F.
2. In a large bowl, mix together the shortening, brown sugar and molasses.
3. Stir in the 1/2 c cold water.
4. In a medium bowl, sift together flour, salt, and spices (NOT the baking soda).
5. Mix the flour mixture into the wet ingredients.
6. In a small bowl, stir the baking soda into the 3 tbls of cold water; then stir into the other dough mixture.
7. Chill dough for a minimum of 2 hours.
8. Roll out dough to a 1/2" thickness.
9. Cut with cookie cutters of your desired shape/design.
10. Place 2 inches apart onto a greased cookie sheet.
11. Bake for 14-16 minutes.
Title: Sugar Cookies
Ingredients:
- 1 sugar
- 1 butter
- 3 eggs
- 1 vanilla
- 1/2 salt
- 1/2 cream of tartar
- 1 baking soda
- 1 flour
- 3
Instructions:
1. Cream butter and sugar together until well combined and then add the eggs vanilla and almond extract.
2. Sift dry ingredients together and add to wet mixture.
3. Roll out about 1/4" thick and cut into your favorite shapes.
Title: Jolly Cake
Ingredients:
- 175 butter
- 175 brown sugar
- 1 lemon
- 3 eggs
- 175 self raising flour
- 1/3 butter
- 50 icing sugar
- 175 lemon juice
- 1 honey
- 2
Instructions:
1. Preheat the oven to 350.
2. Cream butter, sugar, lemon zest, and eggs.
3. Fold in 1/2 the flour, then the whisky & lastly remaining flour.
4. Spoon into two greased 18 cm round tins.
5. Bake 25mins.
6. Allow to cool on a rack.
7. For Icing & Filling. Beat together all ingredients.
8. Sandwich cake together with 1/2 butter cream & swirl the rest over the top.
Title: Moravian Christmas Cookies
Ingredients:
- 8 flour
- 1/2 baking soda
- 1/2 salt
- 1 cinnamon
- 1 ground ginger
- 2 1/4 brown sugar
- 2 butter
- 1 shortening
- 1 molasses
- vinegar
Instructions:
1. Sift flour, soda, salt and spices together.
2. Add sugar and mix well.
3. Work in the butter or shortening with a pastry blender or two knives.
4. Add molasses and vinegar; mix thoroughly.
5. Chill.
6. Roll very thinly on a floured board and cut out with fancy cookie cutters.
7. Bake at 350F for ten minutes.