lumicero/recipes-ing2inst huggingface dataset:
Title: Classic Crisco Pie Crust
Ingredients:
- 1 1/3 salt
- 1/2 cold water
- 1/2 salt
- 3 -6 cold water
- 2 salt
- 1 cold water
- 3/4
- 4 -8
- 2 2/3
- 1
- 6 -10
Instructions:
1. BLEND flour and salt in medium mixing bowl.
2. CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
3. SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
4. Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
5. SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
6. For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
7. ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
8. For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
9. For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
10. Two Methods for Pre-baking Pie Crusts (Cream Pies):
11. Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
12. Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F Bake 5-10 minutes or until edges and bottom are golden brown.
Title: Skinny Brownie
Ingredients:
- 2 bananas
- 3 vanilla essence
- 1/2
Instructions:
1. Preheat the oven at 350°F.
2. In a microwave safe bowl melt the butter. Put all the ingredients in a blender and blend to a smooth puree.
3. Grease or line a baking pan and pour the mixture, spread evenly. Bake for around 20 minutes or until done. Insert a skewer in the middle and if it comes out clean then your brownies are done.
4. Take out from the pan and let it cool completely on a wire rack and cut into squares before serving.
5. Store in an airtight container, refrigerate.
6. Not a fan of Peanut Butter? Substitute it with any nut butter of your choice.
7. These brownies are mild sweet in taste. It will definitely not taste like your gourmet cakes but works well when you are watching those calories!
8. You can add raisins or chopped prunes for that extra sweetness.
Title: Chocolate Chip Cookies-Like They Should Be
Ingredients:
- 3/4 raw sugar
- 3/4 brown sugar
- 1 vegan butter
- 1 vanilla
- 1/3 applesauce
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 semisweet vegan chocolate chips
Instructions:
1. Heat oven to 370 Fahrenheit.
2. Beat sugars, margarine, vanilla, and applesauce together in a large bowl.
3. Stir in flour, baking soda, and salt. (Dough will be somewhat stiff).
4. Stir in chocolate chips.
5. Drop by rounded teaspoonfuls onto a cookie sheet.
6. Bake for 10-15 minutes, or until light brown.
7. Cool.
Title: Italian Walnut-Raisin Cookies
Ingredients:
- 2 raisins
- 2 boiling water
- 1 flour
- 1 1/2 baking powder
- 1 sugar
- 1 butter
- 3 vanilla
- 3 eggs
- walnut halves
Instructions:
1. Place the raisins in a medium bowl and pour enough boiling water to cover; let stand 1 minute, then drain well.
2. In a medium bowl sift together flour and baking powder.
3. In a large bowl beat butter with sugar until very creamy (about 7-8 minutes, there should be no sugar granules remaining in the butter).
4. Beat in vanilla and eggs until well combined (about 1 minute).
5. Add in flour/baking powder mixture; mix until combined.
6. Stir in raisins (the dough will be very soft!).
7. Chill the dough for about 1-1/2 hours to firm slightly.
8. Set oven to 300°.
9. Line one or more cookie sheets with foil, then butter the foil.
10. Coarsley grind the walnuts in a processor.
11. Mound the ground walnuts on a work surface.
12. Working in batches, drop the dough by tablespoonfuls onto walnuts (the dough will be sticky).
13. Using your hands, roll the dough in the ground walnuts coating completely, then forming into balls.
14. Transfer to baking sheet/s spacing 2 inches apart.
15. Bake until cookies spread, and are golden brown (about 18-20 minutes).
Title: Refrigerator Protein Bars
Ingredients:
- 1 1/2 chunky peanut butter
- 1 oatmeal
- 2
- 3
Instructions:
1. Mix syrup and peanut butter together in large saucepan over medium heat until smooth.
2. Add protein powder and stir until blended.
3. Take off of heat and stir in oatmeal.
4. When well mixed, quickly transfer to large baking dish or cookie sheet and spread evenly.
5. Refrigerate until cool.
Title: Molten Chocolate Cake
Ingredients:
- 5 bittersweet chocolate
- 10 butter
- 3 eggs
- 3 powdered sugar
- 1 1/2 flour
- 1/2
Instructions:
1. Preheat oven to 450 degrees.
2. Melt chocolate and butter in medium saucepan over low heat. Set aside to cool slightly.
3. Mix eggs and egg yolks until well combined in a large mixing bowl with a whisk.
4. Add powdered sugar.
5. Add chocolate mixture.
6. Add flour.
7. Split evenly into 5 or 6 individual souffle dishes.
8. Cook 10-12 minutes until sides are set and center is still jiggly. Run a knife around the edges and overturn onto a plate.
9. Serve with ice cream.
10. The batter can be refrigerated for a day.
Title: Kid Cannoli
Ingredients:
- 7 low-fat cream cheese
- 1/3 powdered sugar
- 1 vanilla
- 2
- 5
Instructions:
1. Blend cream cheese, powdered sugar, and vanilla until smooth.
2. Stir in chocolate chips.
3. Pipe into ice cream cones using a ziploc bag with a small hole in one corner.
Title: Addictive Indian Coconut and Milk Delights
Ingredients:
- 1/2 powdered milk
- 1 powdered milk
- 3/4 powdered sugar
- 2 ghee
- 1/2 semolina
- 1 1/2 milk
- 1 sugar
- 1/4 green cardamom powder
- 1/2 pistachios
- 4 cashews
Instructions:
1. Roll the thick khoya into small balls.
2. Stuff finely chopped almonds, cashews and pistachios into the balls alongwith a little cardamom powder.
3. In 2 separate pans, roast the semolina and coconut on low-medium flame.
4. Grind the semolina into a powder.
5. Keep the coconut aside as it is{roasted}.
6. Heat the milk in a large pot.
7. Add sugar, semolina, ghee and the desiccated coconut.
8. Divide this mixture into 2 parts.
9. Mix 1/2 tsp.
10. of any two different food colours in these parts separately.
11. Make balls out of this mixture.
12. Stuff the khoya balls in these.
13. Add the rest of the sugar and cardamom powder to the milk.
14. Boil for a few minutes.
15. Add these balls to the milk.
16. Boil for 2 more minutes.
17. Remove from heat.
18. Transfer to a serving bowl.
19. Serve immediately{hot} or cold.
20. Enjoy!
Title: Candy Land Cake
Ingredients:
- 2 miniature marshmallow
- 1
Instructions:
1. Line two 13-inch x 9-inch baking pans with waxed paper and grease the paper. Prepare cake batter; pour into prepared pans. Bake according to package directions. Cool for 15 minutes before removing from pans to wire racks to cool completely; remove waxed paper.
2. Level tops of cakes; place side by side on a covered board. Frost top and sides of cake with vanilla frosting; mist with food color spray, if desired.
3. With Candy Land game board as your guide, form a path using Starburst candies. With vanilla frosting, pipe "Happy Birthday" on candies. With chocolate frosting, make an arrow, pipe "Start" on the arrow with vanilla frosting.
4. For the Mountain/Gumdrop pass, use a red Fruit Roll-Up, red coarse sugar and Dots.
5. For the Forests, add peanut butter cups topped with piped chocolate frosting, chocolate jimmies (sprinkles), gumdrops, Dum Dum pops, candy canes and rock candies.
6. For the Castle, pipe vanilla frosting into ice cream cones, garnish with Dots and sprinkles.
7. Between the pathways, add green colored sugar, sprinkles, miniature marshmallows, peppermints and conversation hearts. Pipe additional frosting to fill in spaces; top with sprinkles.
8. Pipe vanilla frosting around base of cake; place peppermints around the top edge of cake.
9. NOTE: This cake is best eaten the day it's prepared. Do not refrigerate.
Title: Yogurt Parfait
Ingredients:
- mint
- dark chocolate
- raspberries
- vanilla yogurt
Instructions:
1. Spoon yogurt into bowl.
2. grate chocolate on top of the yogurt.
3. refrigerate for 2 minute.
4. Wash mint.
5. put the freeze-dried rasberries around the edges of the yogurt.
6. And then put the mint leaf in the center in the yogurt.
Title: Chocolate Swirl Delight
Ingredients:
- 1 milk
- 2 3/4 chocolate fudge instant pudding mix
- 2
Instructions:
1. Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish.
2. Line a 9-inch springform pan with cake slices so that the swirl of cream and chocolate is on it's side and can be seen when you take the springform pan off, completely covering the bottom and sides.
3. In a small bowl, whisk milk and pudding mixes for 2 minutes.
4. Let stand for 2 minutes or until soft-set.
5. Pour over cake.
6. Spread with whipped topping; sprinkle with any reserved chocolate coating.
7. Cover and refrigerate for at least 2 hours before serving.
8. **Cook time does not include refrigeration time of two hours.
Title: Strawberry Oatmeal Cookies
Ingredients:
- 3 oats
- 1/2 whole wheat flour
- 1 nutmeg
- 1/4 cinnamon
- 1/2 baking soda
- 1 vanilla
- 2 margarine
- 1 Splenda Sugar Blend for Baking
- 1/2 brown sugar
- 1/2 salt
- 1/2 canola oil
- 1/4 nonfat milk
- 2
- 1/2
- 3
Instructions:
1. Oven at 375 degrees F.
2. In bowl, mix oat bran, flour, cinnamon, nutmeg, baking soda, butter buds, sugars, ad salt.
3. Add oats.
4. In another bowl, combine oil, milk, yoghurt, egg whites and vanilla.
5. Combine dry and wet ingredients very well.
6. Drop tablespoon pieces of dough into cookie tray with cooking spray.
7. Bake for 15 minutes, or until cookies are golden.
Title: Easter Lemonade Pie
Ingredients:
- 5 evaporated milk
- 3 1/2 instant lemon pudding
- 2 cream cheese
- 3/4 graham cracker crust
- 1
Instructions:
1. In mixing bowl, add milk and pudding mix. Beat on low for 2 minutes. In another bowl, beat cream cheese until fluffy. Gradually add lemonade. Slowly beat in pudding mix. Pour into crust.
2. Cover and refrigerate 4 hours.
Title: Spiced Dutch Cake
Ingredients:
- 1 2/3 plain flour
- 1 1/4 baking powder
- 2 ground cinnamon
- 2/3 ground cloves
- 1/2 ground nutmeg
- 1 brown sugar
- 3/4 milk
- 100 butter
- 100 walnuts
Instructions:
1. Pre heat oven to 160 and line a medium baking tray with baking paper.
2. Combine flour, baking powder, cinnamon, cloves and nutmeg in a large bowl. Make a well in the center adding melted butter, milk and vanilla. Stir to combine with a wooden spoon.
3. Pour mix into tray and press walnuts into the top. Bake for 30 - 35 minutes.
4. Combine honey and cream to taste and serve with cake.
Title: Strawberry Jam Cake
Ingredients:
- 1 butter
- 1/2 sugar
- 1 strong black coffee
- 1/2 cinnamon
- 1 clove
- 1/4 eggs
- 3 cake flour
- 2 1/2 baking soda
- 1 sour cream
- 4
Instructions:
1. Preheat oven to 350F and grease/flour two 9" round cake pans.
2. Whip egg whites to stiff peaks; set aside.
3. Cream butter; add sugar gradually and beat until light and fluffy.
4. Beat egg yolks and add to batter.
5. Add spices to coffee; add jam and stir into batter.
6. Add soda to sour cream.
7. Add to batter alternatively with the flour.
8. Fold in stiffly beaten egg whites.
9. Pour into prepared pans and bake for about 30 minutes or until cakes test done.
10. Frost with your favorite frosting.
Title: Two-Toned Pound Cake
Ingredients:
- 1 1/4 butter
- 2 1/2 sugar
- 5 eggs
- 2 1/2 flour
- 1 1/4 baking powder
- 1/2 salt
- 1 milk
- 1/4 vanilla
- 2 confectioners' sugar
Instructions:
1. Grease and flour a Bundt or tube pan.
2. Cream butter and sugar. Beat in eggs one at a time, creaming well after each.
3. Add sifted dry ingredients alternately with the milk and vanilla.
4. Remove two cups batter and blend cocoa into it.
5. Alternately spoon light and dark batter into the prepared pan.
6. Bake at 350°, for approximately 70 minutes or until cake test done.
7. Cool ten minutes on rack, then turn cakes out onto a plate and cool thoroughly.
8. Sprinkle confectioners sugar on top, if desired.
Title: Customizable Rice Krispies Treats
Ingredients:
- 1/4 butter
- 1 marshmallows
- 4
- 2
- 3
Instructions:
1. Melt 1/2 stick of butter into a saucepan.
2. After completely melted, add the bag of marshmallows into the saucepan. Add in drops of food coloring if you would like to change the color of the marshmallows.
3. Add in 4 cups of Rice Krispies cereal and stir, making sure the cereal is equally distributed with the marshmallows.
4. Add in 2 cups of desired cereal (I've made these with Lucky Charms, Fruity Pebbles, Cinnamon Chex, and Cinnamon Toast Crunch) and stir.
5. Pour into 9 x 13 pan and place it in the refrigerator until chilled. (about 10 minutes).
6. After chilled, cut up into desired sized pieces.
Title: Elegant Chocolate Angel Torte
Ingredients:
- 1/3 nonfat milk
- 1 vanilla extract
- 2 strawberry puree
- 1 strawberry
- 1
Instructions:
1. To make strawberry puree, mash 2 cups sliced fresh strawberries (or frozen strawberries thawed) in blender or food processor. Cover, blend until smooth. Puree should measure 1 cup.
2. Move oven rack to lowest position.
3. Sift cocoa over contents of cake flour packet, stir to blend. Proceed with mixing cake as directed on package. Bake and cool as directed for 10-inch tube pan. Carefully run knife along side of pan to loosen cake; remove rom pan. Using a serrated knife, slice cake horizontally into four layers.
4. Prepare whipped toppying mix as directed on package, using 1 cup nonfat milk and 1 teaspoon vanilla. Blend in strawberry puree.
5. Place bottom cake layer on serving plate; spread with 1/4 of topping. Set next cake layer on top; spread with 1/4 of topping. Continue layering cake and topping. Refrigerate until ready to serve. Slice cake with sharp serrated knife, cutting with gentle sawing motions. Serve sliced cake with strawberry garnishes. Cover; refrigerate leftover cake.
Title: Choco-Nut Dainties
Ingredients:
- 1 butter
- 1/4 margarine
- 1 sugar
- 1 1/2 egg
- 2 1/4 vanilla extract
- 1/2 all-purpose flour
- 2 salt
- 1 walnuts
- pecans
Instructions:
1. Beat 3/4 cup butter at medium speed with an electric mixer until creamy; gradually add sugar. Add egg and vanilla, mixing well.
2. Combine flour and salt; add to butter mixture, mixing until blended. Stir in 1 cup chocolate morsels.
3. Shape dough into 1 1/2- x 1/2-inch logs. Place on ungreased cookie sheets.
4. Bake at 350F for 12 to 15 minutes or until set. Remove to wire racks to cool.
5. Combine remaining 1 cup chocolate morsels and remaining 1/4 cup butter in a small heavy saucepan; cook over low heat, stirring often, until chocolate melts. Dip ends of cookies into mixture, and roll in chopped walnuts. Place on wax paper until chocolate is firm. Store in an airtight container; freeze up to 6 months, if desired.
6. From "Christmas with Southern Living 1994.".
Title: Rich Chocolate Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 2/3 baking soda
- 1 salt
- 1/2 granulated sugar
- 1 1/2 butter
- 1/2 margarine
- 2 eggs
- 1 vanilla extract
- 1 milk
- 1 3/4 butter
- 6 margarine
- 1/2 salt
- 2 1/2 powdered sugar
- 1/4 milk
- 1 vanilla extract
Instructions:
1. PREHEAT oven to 350°F Paper-line 20 muffin cups.
2. FOR CUPCAKES:.
3. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture alternately with milk. Spoon 1/4 cup batter into each prepared muffin cup.
4. BAKE for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Milk Chocolate Frosting.
5. FOR MILK CHOCOLATE FROSTING:.
6. MICROWAVE morsels, butter and salt in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Transfer to large mixer bowl. Gradually beat in sugar alternately with milk. Stir in vanilla extract.
Title: 18-Carrot Cupcakes
Ingredients:
- 1 1/4 light brown sugar
- 2 eggs
- 1/2 pumpkin pie spice
- 1 baking powder
- 1 1/2 baking soda
- 1/2 flour
- 1 1/3 unsalted butter
- 1 1/2 confectioners' sugar
- 3/4 salt
- 3/4 marshmallow cream
- 1/4 pure vanilla extract
- 1
Instructions:
1. Preheat the oven to 350°.
2. Line two 9-cup muffin pans with baking liners.
3. Using an electric mixer, beat the brown sugar and eggs at high speed for 5 minutes. Add the oil and 2 tablespoons water; beat at medium speed until blended. Mix in the pumpkin pie spice, baking powder and baking soda. Mix in the flour at low speed; stir in the carrots.
4. Fill each muffin cup halfway with batter and bake until golden, about 20 minutes. Let cool.
5. Using the electric mixer, beat the butter and confectioners' sugar for 5 minutes. Add in the marshmallow cream and vanilla and mix until combined. Spread on the cupcakes.
Title: Humble Strawberry Rhubarb Crumble Pie
Ingredients:
- 1 rhubarb
- 4 strawberries
- 4 orange zest
- 1 sugar
- 1 1/2 dry tapioca
- 1/2 all-purpose flour
- 1 light brown sugar
- 1/2 salt
- 1/8 unsalted butter
- 8
- 1/3
Instructions:
1. Preheat oven to 425F and place a rack in the lower third of the oven and line a baking sheet with foil.
2. Prepare pie crust and place in a 9-inch pie plate.
3. Prepare filling: Mix all fill ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
4. Prepare topping: Mix flour, sugar, and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.
5. Spoon filling into pie shell and sprinkle evenly with topping.
6. Place pie on lined baking sheet and bake 15 minutes.
7. Turn oven down to 350F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp.
8. Let cool on a wire rack for at least 20 minutes before serving.
9. Optional: you can top each slice with vanilla ice cream before serving.
Title: Balsamic Roasted Pears With Pepper and Honey
Ingredients:
- 2 unsalted butter
- 2 pears
- 3 manchego cheese
- 4 honey
- 1/4 black pepper
Instructions:
1. Preheat oven to 400°F.
2. Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
3. Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes.
4. Pour vinegar over pears and roast 5 minutes more.
5. Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.
Title: Almond Toffee Sandies
Ingredients:
- 1 butter
- 1 sugar
- 1 powdered sugar
- 1 canola oil
- 2 eggs
- 1 all-purpose flour
- 3 1/2 whole wheat flour
- 1 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 1 salt
- 2 sugar
- 1
- 1/4
Instructions:
1. Pre-heat oven to 350 degrees.
2. In Large mixing bowl, cream butter and sugars. Add oil, eggs & almond extract; mix well.
3. In separate bowl, combine flour(s), baking soda, cream of tartar and salt. Sift twice before adding gradually to creamed mixture till well combined. Stir in almonds and toffee bits.
4. 4, Shape into 1 in balls, roll in sugar and place on UNGREASED or parchment lined baking sheet pans, flatten w/fork. Bake @ 350 degrees for 12 - 14 minute or until lightly browned.
Title: Rihanna Met Gala Dress Cake
Ingredients:
- 2 vodka
- 24
- 35
- 2
- 5
- 10
- 3
Instructions:
1. Bake both box cakes in the doll cake pan.
2. Level and cut the cake into 3 Layers.
3. Cut holes into the center of the cake using a 1 inch round cookie cutter.
4. Add buttercream in between each layer of cake while staking them.
5. Cover the cake with a crumb coat of buttercream.
6. On the front of the cake, cut a big enough slit that will allow the dolls waist and thighs to be shown.
7. Crumb coat the slit.
8. Allow the cake to chill in the fridge for 2 hours.
9. Use a template to create the pope hat out of fondant.
10. Glue the back of the pope hat together with vodka.
11. Once chilled, cover the cake with a large piece of white fondant.
12. Enhance the folds at the bottom of the cake to simulate fabric.
13. Insert the doll into the middle of the cake.
14. Using white fondant cover her chest and legs to begin creating her dress.
15. Using a small paint brush, brush on some vodka to glue the pieces of fondant together.
16. Drape white fondant at a 90-degree angle to create the skirt.
17. Use sculpting tools to texturize the fabric folds.
18. Loosely drape over the dolls arms and shoulder to create Rihanna's jacket.
19. Mix Vodka and silver luster dust together and then brush the mixture onto the dress and pope hat to give the dress a metallic look.
20. While the luster dust mixture is still tacky, sprinkle the shimmer candy over the entire dress and pope hat.
21. Use black and white icing to create the gowns embroidered look to the dress and the pope hat.
22. Place the pope hat on top.
Title: Super Moist Pound Cake
Ingredients:
- 1.5 cream cheese
- 1/2 butter
- 1/2 vegetable shortening
- 2 eggs
- 1 3/4 sugar
- 1 vanilla
- 1/2 salt
- 1 baking powder
- 1 milk
- 2 1/2 cake flour
- 0.5 cream cheese
- 1 powdered sugar
- 2
Instructions:
1. preheat oven to 325. Cream cheese and butter should be room temperature.
2. Mix together cream cheese, butter, shortening, eggs, sugar, and vanilla. Next add the milk salt and baking powder. Add cake flour a half a cup at a time. Batter will be thick. Pour into bundt pan. Bake for 1 hr 15 minutes
3. I prefer to add the glaze while its still warm.
Title: Lemon Pudding Cookies
Ingredients:
- 1 1/4 whole wheat flour
- 1 all-purpose white flour
- 1 baking soda
- 1 margarine
- 1/2 brown sugar
- 1/2 instant lemon pudding mix
- 1 eggs
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix flour and baking soda.
3. In a 2nd large bowl, cream together the margarine, brown sugar, and cane sugar.
4. Add instant pudding mix, stir until blended.
5. Add eggs and vanilla.
6. Blend in flour mixture.
7. Place rounded drops of dough on ungreased cookie sheets.
8. Bake for aprox 15 mins - tops and edges will turn golden brown.