lumicero/recipes-ing2inst huggingface dataset:
Title: Seven-layer Bars
Ingredients:
- 1/2 butter
- 1 1/2 graham crackers
- 1 flaked coconut
- 1 walnuts
- 1 1/3 sweetened condensed milk
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter.
3. Stir in crushed graham crackers.
4. Pat crumb mixture evenly in bottom of an ungreased 13x9x2 inch baking pan.
5. Layer, in order, chocolate pieces, butterscotch pieces, coconut and walnuts.
6. Pour sweetened condensed milk evenly over all.
7. Bake in a 350 oven for 30 minutes.
8. Cool.
9. Cut into bars.
Title: Spiced Rhubarb Soup
Ingredients:
- 8 rhubarb
- 3 1/2 water
- 1 sugar
- 1/2 cinnamon
- 1/4 salt
- 3 cornstarch
- 1/4 water
- 1/2 lemon juice
Instructions:
1. Combine rhubarb, 3 1/2 cups water, sugar, cinnamon and salt in a saucepan. Bring to a boil; simmer uncovered for 20 minutes.
2. Strain to remove pulp.
3. Return to the pan and bring to a boil.
4. Combine the cornstarch and 1/4 cup water and add to the rhubarb.
5. Cook and stir 2 minutes.
6. Remove from heat and add lemon juice.
7. Refrigerate until chilled.
8. Serve with dollops of yogurt.
Title: Another Orange Frosting
Ingredients:
- 1/4 salt
- 1/4 confectioners' sugar
- 3 1/2 orange zest
- 1/4
- 1
Instructions:
1. Mix Crisco oil, salt, about 1 cup sugar, and orange peel. Add orange juice and rest of sugar alternately; mix until smooth and creamy.
2. Add more sugar to thicken or juice to thin frosting, if needed, for good spreading consistency.
Title: Double Moist Picnic Cake
Ingredients:
- 1 flour
- 1 eggs
- 3 water
- 1 sour cream
- 1/2 unsweetened applesauce
- 1/3 vanilla extract
- 1/2 cocoa powder
- 1 ketchup
- 1/4
- 2/3
- 1/2
Instructions:
1. Preheat Oven to 350.
2. Grease a 13x9 inch cake pan.
3. Mix together the cake mix and flour. Mix in the eggs, water, oil, sour cream, applesauce and vanilla.
4. Remove 2 cups of the batter and pour into another bowl. Stir in the cocoa powder, make sure to stir this in first before adding any liquid. Mix in the Pepsi and ketchup (trust me on this!).
5. Pour the vanilla batter into the pan and spread evenly. Pour the chocolate batter over the top and gently spread it to about 1/4 inch from the edge.
6. Bake for about 30 minutes. I opened my oven a lot and it took about 35 minutes. You may want to start checking at about 22-25 minutes. The cake will spring back slightly when pressed in the middle, but will not be a super light, springy cake.
7. Cool in pan for about 30 more minutes then cut and serve while warm. Or let cool overnight in fridge and cut and serve cold. Either way is good!
Title: Shikarni - Cinnamon-Flavored Banana Yogurt
Ingredients:
- 500 yogurt
- 2 bananas
- 100 icing sugar
- 1/2 cinnamon
- 1 pistachios
Instructions:
1. Mix icing sugar and cinnamon powder with the yogurt.
2. Beat with a balloon whisk and incorporate one chopped banana.
3. Slice the other banana and use as a garnish, arranged in a layer. Garnish with pistachio slivers.
Title: Snickerdoodles Cookies
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1 granulated sugar
- 4 ground cinnamon
Instructions:
1. Preheat oven to 400*F. Lightly grease your cookie sheet. In a large bowl, cream shortening and sugar. Add eggs, one at a time. In a small bowl, combine flour, cream of tarter, soda and salt using a wire whisk. Gradually add flour mixture to shortening mixture until completely combined. Roll dough into balls about the size of walnuts. Dip into cinnamon sugar mixture. Bake two inched apart for 8 to 10 minutes.
2. My Notes: I have found they do so much better if I chill the dough in the fridge for about an hour before I roll them in cinnamon and sugar.
3. * If you purchase a high quality cinnamon, you may choose to use one less teaspoon of cinnamon, if you purchase a less-expensive brand you may want to add more cinnamon. Personally, I love cinnamon, so as far as I'm concerned, the more, the merrier.
Title: Grandma's Rum Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 rum
- 1/2 eggs
- 2 crushed pineapple
- 1/3
- 4
- 1
- 2 -3
Instructions:
1. Preheat oven to 350ºF.
2. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup of rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes.
3. Stir in pineapple and crushed nuts(to taste).
4. Bake in a 10" tube pan for 50-55 minutes. Cool slightly.
5. Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake from top to almost the bottom. Combine the remaining cream of coconut and rum. Pour over cake.
6. Chill thoroughly.
7. Garnish with whipped cream, pineapple chunks, cherries and/or toasted coconut if desired.
8. Enjoy!
Title: Toucan Cake
Ingredients:
- 3 Roxstarbakes Cut out Sugar Cookie
- 2 Roxstarbakes Swiss Meringue Buttercream
- 1/4 - 1/2 Magnolia Bakery's Vanilla Birthday Cake and Frosting
- confectioners' sugar
- warm water
Instructions:
1. Make sure to prepare all of your ingredients in advance! This includes five 6” vanilla cakes colored pink, a 2.5” round cookie cutter, buttercream in two colors, sprinkles, sugar cookie dough, royal icing in two colors, a wafer paper design, A4 paper for creating a template, toothpicks, angled pallet knife and an Exacto knife. I used Swiss meringue buttercream for this recipe for the entire cake.
2. Create your sugar cookie toppings:
3. You’ll want to create your cookie toppings so the royal icing has time to dry. Make your favorite shape cookies using my recommended sugar cookie recipe halved.
4. Fill, crumb coat and frost the cake:
5. Prep four of your cakes by cutting out a hole in the center with the 2.5” round cookie cutter. Stack by frosting with buttercream in between each layer.
6. Once you’ve stacked the four cakes, fill with sprinkles. Pro tip: more sprinkles means more fun! Fill with quarter inch remaining.
7. Close the cake with the final layer and then crumb coat and frost your cake.
8. Prepare your toucan:
9. Print out your toucan or favorite shape on edible wafer paper. Use an Exacto knife to cut out the template. Pro tip: make sure your hands are completely dry and that the template is kept dry and out of light.
10. Decorate the cake:
11. Refrigerate the cake. Pro tip: you’ll want a very, very cold cake for this step.
12. Print your favorite shapes on a A4 piece of paper. Cut out the shapes with an Exacto knife. Place the template pieces against a very, very cold cake. Take a tooth pick and trace the template piece. Fill the stencil with the second buttercream color. Once filled, swipe using an angled pallet knife from the outside towards the center.
13. Place your wafer paper toucan on the cake:
14. Pro tip: place the toucan on last as warmth and too much moisture can make it curl.
Title: Halva - Almond Dessert
Ingredients:
- 1 sugar
- 1 honey
- 2 water
- 1/2 cinnamon
- 1/4 butter
- 1/2
- 1
Instructions:
1. Combine the sugar, honey, water, and cinnamon in a saucepan. Bring to a boil and cook over low heat 20 minutes. While the syrup is cooking, melt the butter in a skillet; add the almonds and cream of wheat. Cook over low heat, stirring steadily, until browned.
2. Add to the syrup (after syrup has cooked 20 minutes), mix well, cover, and cook 15 minutes, stirring occasionally. pour into a buttered 8-by-10-inch buttered shallow pan. Cool. Cut into squares and sprinkle with confectioners' sugar or cinnamon.
3. Makes 20 2-inch squares.
Title: Savory Low Fat Cinnamon Loaf
Ingredients:
- 2 flour
- 1 sugar
- 1 baking soda
- 1 1/2 cinnamon
- 1 salt
- 1 milk
- 1 lemon juice
- 1/4 applesauce
- 6 vanilla
- 4 sugar
- 2 cinnamon
- 1 butter
- 4
Instructions:
1. Mix milk and lemon juice in a measuring cup and let sit 5 minutes.
2. In a separate bowl, mix all ingredients (batter), including the milk EXCEPT for the last 3 together (topping) with a hand mixer.
3. In a separate small bowl, mix the last 3 ingredients (topping) together using a fork.
4. Pour the batter into a greased bundt pan or 2 loaf pans and cut the topping into the batter by spoonful into the top of the loaf.
5. Bake at 350 degrees for 50 minutes. Enjoy!
Title: Date and Walnut Rolls
Ingredients:
- 1 dates
- 1 brown sugar
- 1 1/4 water
- 60 butter
- 1/2 bicarbonate of soda
- 1 egg
- 1/2 walnuts
- 2 pecans
- self-raising flour
Instructions:
1. Grease 2 - 8cm round x 17cm long nut roll tins. If you do not have nut roll tins you can use a bar loaf tin and cover it tightly in foil- the result is not as quite as good.
2. Preheat oven to 180°C (350°F ).
3. Combine the date, butter, sugar and water in a saucepan. Stir over low heat until the sugar and butter have melted. Bring to boiling point and then remove from the heat.
4. Allow the mixture to cool.
5. Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
6. Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
7. Stand rolls ten minutes before turning out onto wire racks to cool.
8. Serve sliced with butter.
9. Suitable to slice and freeze.
10. As a variation you can use pecan nuts or macadamias in place of the walnuts.
Title: Sarah's Caramel Apple Cake
Ingredients:
- 2 sugar
- 1 1/2 vanilla
- 1 eggs
- 2 flour
- 2 baking soda
- 3 salt
- 1 1/4 apples
- 1 brown sugar
- 3 butter
- 1 milk
- 1 vanilla
- 1/2
- 1/4
- 2
Instructions:
1. Cream the sugar, oil, lemon juice, vanilla and eggs together. Add the dry ingredients.
2. Fold in the apples and nuts.
3. Bake in a greased and floured 9x13 inch pan for 1 1/2 hours at 325 degrees - start checking the cake at 60 minutes to check for doneness and after that in 10 minute intervals.
4. To make frosting: Pour all ingredients into a saucepan and bring to a boil. Boil for an additional 2-3 minutes - stir constantly!
5. Pour the frosting over the hot cake - I let it cool just a bit before pouring the frosting on.
Title: Snickerdoodles
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1 ground cinnamon
- 5 sugar
Instructions:
1. Preheat oven to 350 F.
2. Cream butter and sugar together.
3. Beat in eggs one at a time.
4. In a separate bowl, sift together flour, cream of tartar, baking soda and salt.
5. Slowly mix dry ingredients into the butter mixture.
6. Mix together cinnamon and sugar (just like you would for cinnamon toast).
7. Roll/Press teaspoonfuls of batter into balls (approx 1 inch diameter).
8. Roll the balls in the cinnamon-sugar mix.
9. Place on greased cookie sheet about 2 inches apart (DON'T PRESS THEM).
10. Bake approx 10 min until the cinnamon coating looks cracked.
11. Cool on cooling rack.
Title: Himmeltorte - Heavenly Torte
Ingredients:
- 1 1/2 butter
- 1/4 sugar
- 1/4 salt
- 4 lemon rind
- 1 flour
- 4 sugar
- 1 cinnamon
- 1/4 pecans
- 1 sugar
- 1/2 cornstarch
- 3/4 sour cream
- 4 vanilla extract
- 1
- 2
- 1
Instructions:
1. For the filling: Mix sugar and cornstarch together and add to egg yolks.
2. Stir in sour cream and cook in double boiler until it coats the spoon.
3. Add the flavorings and stir well.
4. Let cool to room temperature before assembling cake.
5. For the base: Preheat oven to 450°F.
6. Cream butter and 1/4 cup sugar; add salt and egg yolks, one at a time and beat until smooth after each.
7. Add lemon rind and flour.
8. In another bowl, mix egg white, sugar, cinnamon and pecans together lightly.
9. Divide dough into thirds and pat into three 7" x 11" pans; spread the tops with the egg white mixture.
10. Bake for ten minutes, then reduce heat to 350F and bake approximately 10 to 15 minutes more.
11. Turn out onto cooling rack.
12. When torte is cold, spread two of the layers with raspberry jam and some of the filling.
13. Stack layers and cover all with remaining filling.
Title: Carrot Layer Cake(Cook's Illustrated)
Ingredients:
- 1 3/4 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 1/2 ground cinnamon
- 3/4 ground nutmeg
- 1/2 salt
- 1/4 ground cloves
- 1 1/4 light brown sugar
- 3/4 eggs
- 3 vanilla extract
- 1 carrots
- 2 2/3 dried currant
- 2/3 unsalted butter
- 16 confectioners' sugar
- 3 dry buttermilk
- 1/3 vanilla extract
- 2 salt
- 1/4 cream cheese
- 12 pecans
- 2
Instructions:
1. CAKE: Set a rack to the middle of your oven and preheat to 350-degrees. Grease an 18”x 13” rimmed baking sheet, line it with parchment paper, and then grease the parchment paper too.
2. Shred four carrots on the large holes of a box grater or using the shedding disk and your food processor.
3. In a medium bowl, add together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves. Whisk together until combined.
4. In another large bowl add sugar, oil, eggs, and vanilla. Use a whisk to combine until smooth. Gently stir in carrots and currants with a rubber spatula until evenly distributed. Finally, add in flour mixture and fold in with your rubber spatula, but only until it is just combined.
5. Empty batter onto baking sheet. Use an offset spatula to smooth surface and ensure the batter is an even depth. Bake for about 15 minutes, rotating half-way through baking, until the center is firm when touched.
6. Allow cake to cool for 5 minutes in pan set on a wire rack. Flip the cake onto a wire rack then immediately re-flip back onto a second wire rack. The cake should be resting with the parchment side down. Allow the cake to cool for another 30 minutes.
7. FROSTING: While the cake is cooking, toast your pecans and chop them coarsely. Cut your cream cheese into 12 equal-size pieces, but keep it refrigerated until you are ready to use in step 3.
8. Add the butter, sugar, buttermilk powder, vanilla extract and salt to the bowl of a standing mixer. Mix using the paddle attachment on low-speed for 2 minutes; scrape down the bowl as necessary.
9. Increase mixer speed to medium-low, then add cream cheese one piece at a time. Mix for 2 minutes until the frosting is smooth.
10. ASSEMBLY: Put cooled cake on a cutting board and cut into equal halves cross-wise. Cut length-wise so that you have 4 equal pieces, measuring about 6"x8" each.
11. Cut out a 6"x8" rectangle out of stiff cardboard. Put the first of the cake piece on the cardboard. Use a spatula to spread 2/3-cup of frosting over layer. Repeat with two more layers.
12. Place the final cake layer on top. Remove any crumbs from your spatula and frost the top with a 1-cup of frosting.
13. Frost the sides of the cake with your remaining frosting. You just need enough frosting to hold the chopped pecans, not completely hide all the crumbs.
14. Holding the cake with one hand, use your other hand to gently press the chopped pecans onto the side of your cake. Refrigerate for at least 1 hour before serving.
Title: Bink's Traditional Aussie Chrissy Pud!
Ingredients:
- 1/4 currants
- 1/2 raisins
- 1/2 sultana
- 1/4 butter
- 6 brown sugar
- 1/2 mixed spice
- 1/2 lemon, juice and rind of
- 1 nutmeg
- 1 eggs
- 1 brandy
- 2 rum
- 1/2
Instructions:
1. Chop fruit, pour over booze, add grated lemon rind and juice, cover and soak for preferably a couple of weeks (or overnight if you are impatient and can settle for a less full bodied pudding).
2. Cream butter, gradually add beaten eggs and brown sugar; beat well.
3. Add remaining ingredients; stir vigorously. (I cheated and used a mixmaster and hand beater)
4. To steam: (I found steaming causes the pudding to be moister and much more scrummy)
5. Pack into greased 4 1/2 pint pudding basin; cover with greased aluminium foil.
6. Secure with string and steam for four hours.
7. For a large family pudding, double the quantities above and steam for six hours.
8. Steam further two hours on day of serving.
9. To boil (The more traditional mode of preparing pudding which does give you that 'pudding skin' on the outside) Place pudding mixture in floured pudding cloth (you can use calico), tie securely with string allowing room for pudding to expand during cooking, boil four hours.
10. Reboil for two hours on day of serving.
11. Note: Breadcrumbs give sufficient substance to this rich pudding- and BOY is it rich!
12. flour is not used.
13. Serve with lots of double cream, brandy custard and if you wish to lapse into a sugar coma that will last into the new year, a big dollop of vanilla ice cream!
Title: Tricia's German Chocolate Cake
Ingredients:
- 1/2 boiling water
- 1 butter
- 1 margarine
- 2 sugar
- 4 vanilla
- 1 cake flour
- 2 1/2 baking soda
- 1 salt
- 1/2 buttermilk
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees. Grease 3 round layer pans, 8 or 9 1/2 inches. Line bottoms of pans with waxed paper.
2. In small bowl, pour boiling water over chocolate, stirring until chocolate is melted. Set aside to cool.
3. In large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. On low speed, blend in chocolate and vanilla. Mix in flour, soda and salt alternately, until batter is smooth. Fold in egg whites. Divide batter among pans.
4. Bake 8 inch round layers 35 to 40 minutes, 9 inch round pans 30 to 35 minutes, or until tops spring back when touched. Cool. Fill layers and top of cake with Coconut Pecan Frosting.
Title: Savory Autumn Creme Brulee Provencal
Ingredients:
- 4 vanilla
- 1/2 sugar
- 1/4 heavy cream
- 1 1/2 sugar
- 4
- 1
Instructions:
1. Combine the sugar, vanilla and egg yolks, mixing well. Set aside.
2. Place the cream and the herbes in a large saucepan and heat slowly just to the boiling point. Strain the herbes with a fine sieve.
3. Pour the cream into the eggs and sugar mixture in a slow and steady stream, whisking constantly.
4. Pour 1/2 cup of the mixture into each ramekin.
5. Ideally, allow to sit overnight before baking.
6. Preheat the oven to 375 and prepare a water bath in a pan so that the water comes halfway up the (outer) sides of the ramekins.
7. Bake until the custard is set, about 40 minutes. It's OK if the centers "roll" a bit, as long as the sides are set: the custards will set up as they cool.
8. Allow to cool and refrigerate at least two hours. The longer the better. Putting a round of plastic wrap on the custards will prevent a film from forming.
9. At least an hour before serving, sprinkle a teaspoon of sugar onto each custard, thinly and evenly.
10. Melt the sugar with a flame until golden brown, either with a kitchen torch or under the broiler, about an inch from the flame for 30 seconds.
11. Cool to room temperature before serving.
12. Tip:
13. If you don't have a kitchen torch and will be browning the sugar under the broiler, try to get the custard as close as possible to the top of the ramekins. The sugar will brown better and more evenly, and you'll have a better presentation.
Title: Cherry Cheesecake Cookies
Ingredients:
- 3 1/2 all-purpose flour
- 2 baking powder
- 1 salt
- 2 cream cheese
- 20 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 2 vanilla extract
- 1 graham cracker crumbs
- 3 cherry pie filling
Instructions:
1. MAKE DOUGH Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
2. HEAT OVEN Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in shallow dish.
3. ASSEMBLE COOKIES Roll dough into 1½-inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 2 days.).
Title: Cornmeal Strawberry Cake
Ingredients:
- 1 1/3 cornmeal
- 2/3 unbleached all-purpose flour
- 1/2 salt
- 1 baking powder
- 3/4 unsalted butter
- 1 1/4 white sugar
- 4 eggs
- 1 vanilla extract
- 1/2 plain low-fat yogurt
- 1 fresh strawberries
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. Sift together the cornmeal, flour, salt and baking powder, set aside.
2. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the yogurt, stirring after each addition. Finally, fold in the strawberries. Pour the batter into the prepared pan.
3. Bake for 45 to 50 minutes in the preheated oven, until a toothpick or knife inserted, comes out clean. Cool cake in the pan on a wire rack for 30 minutes then invert onto a serving plate. Serve with ice cream or whipped cream.
Title: Chocolate Chip Pie (The Deen Brothers)
Ingredients:
- 2 3/4 all-purpose flour
- 1 1/2 salt
- 1 1/4 baking soda
- 1 baking powder
- 1 unsalted butter
- 1 1/2 light brown sugar
- 1/2 granulated sugar
- 3 eggs
- 1 vanilla
- 3 walnuts
- 2 heavy cream
- 2 confectioners' sugar
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F; grease two 9-inch pie plates; set aside.
2. In a large bowl, sift together the flour, salt, baking soda, and baking powder.
3. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar.
4. Add the eggs, one at a time, beating until incorporated.
5. Beat in the vanilla.
6. Add flour mixture, a little at a time, and mix until fully combined.
7. Fold in the 3 cups chocolate chips and, if desired, the walnuts.
8. Divide the dough between the prepared pie plates and smooth the tops with a spatula.
9. Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking.
10. Let pies cool completely on a wire rack.
11. While the pies cool, whip the cream until soft peaks form (tips curl).
12. Add the confectioners' sugar and whip until just combined.
13. Fold in the chocolate chips.
14. Refrigerate whipped cream until ready to use.
15. Spread the whipped cream over the pies and serve.
Title: Chocolate Marshmallow Surprise Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 1/2 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1 sugar
- 1 egg
- 1/2 milk
- 1 pure vanilla extract
- 12 marshmallows
- 2 confectioners' sugar
- 4 unsalted butter
- 1/4 cocoa powder
- 1/4 milk
- 1/4 pure vanilla extract
Instructions:
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Make frosting: Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
6. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Title: Maine Whoopie Pies
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 1/4 salt
- 5 shortening
- 1/2 sugar
- 1 egg
- 1 milk
- 1 vanilla
- 1 confectioners' sugar
- 2 shortening
- 3/4 salt
- 2 vanilla
- 1/2
- 1
Instructions:
1. Sift together flour, soda, salt, cocoa. Work with a spoon until light ½ cup shortening. Gradually add, blending well, 1cup sugar, add 1 egg. Beat well, add the dry ingredients with 1 cup milk and 1 tsp vanilla. Blend well after each addition. Drop by tsp on a cookie sheet. Bake in oven 350 for 10 minutes.
2. Filling: Put 2 c confectioners sugar, ¾ c shortening, 2 egg whites, ½ teaspoon salt, 1 teaspoon vanilla into a large bowl and beat until thick and creamy. Spread filling between two whoopie pies.