lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Meringues Stuffed With Lemon Cream for Passover
Ingredients:
- 2 salt
- 1 sugar
- 1/2 vanilla extract
- 1/2 sugar
- 1/4 potato starch
- 1 1/2 water
- 1/3 margarine
- 2 hazelnuts
- 3 cashews
- 3
- 1
- 2
- 1
- 6
Instructions:
1. FOR THE MERINGUES: Allow the egg whites to stand at room temperature for 30 minutes. If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly.
2. Cover two baking sheets with parchment paper.
3. Preheat oven to the lowest possible temperature, 140-175 degrees.
4. Place the egg whites in the bowl of a mixer. With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.
5. Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.
6. Fold in vanilla and almond extracts.
7. Evenly spread the meringues into 12 circles. Flatten slightly so they have a diameter of about 3- to 4-inch circles.
8. Place the two baking sheets in the oven for 4 hours.
9. When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer. You want them completely dried out but not browned. Transfer to a wire rack to cool.
10. When completely cool, place in an airtight covered container. Store at room temperature for up to three days.
11. FOR THE LEMON CREAM: In a medium saucepan, combine the sugar and potato starch.
12. Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat. Boil for 1 minute. Remove from heat. Stir in lemon juice.
13. In a small bowl, stir the egg yolks with a fork. Add a spoonful of the lemon cream to the eggs. Slowly stir the egg mixture into the lemon cream.
14. Continue to cook for 1 minute. Remove from heat. Cool for 15 minutes.
15. Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.
16. Cool to room temperature or refrigerate overnight or up to 2 days in advance.
17. In a large bowl, with mixer at a high speed, whip the whipping cream.
18. With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream. Reserve rest of whipped cream for dollop on top.
19. FOR GARNISHES: Over a double boiler or in a microwave, melt the chocolate with the margarine.
20. Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.
21. Let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes.
22. Store in an airtight container until ready for use.
23. TO ASSEMBLE: spread half the meringues with lemon cream. Top with remaining meringues.
24. Place a small dollop of whipped cream on the top of each "sandwich" and top with a chocolate dipped hazelnut or cashew. Serve immediately.
Title: Easy Peach Cake With a Hint of the Tropics
Ingredients:
- 120 sugar
- 200 sour cream
- 3 eggs
- 3 flour
- 2 baking powder
- 250
- 2
Instructions:
1. In a big bowl combine sugar, sour cream, oil and jam. Beat in the eggs.
2. In a second bowl combine flour and baking powder. Add this to the wet ingredients and quickly mix inches Do not overmix!
3. Pour into a paper-lined or greased brownie pan (rectangular 20 X 20 cm/8 X 8 in) and top with the peach slices (stick them into the dough with the peel side facing up).
4. Bake in the preheated oven at 190°C/375°F for 35-40 minutes or until a tester inserted in the centre comes out clean.
5. Allow to cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
6. Enjoy!
7. Note: This is super yummy served with vanilla whipped cream.
Title: Swiss Chocolate Cherry Kuchen
Ingredients:
- 1 butter
- 1/2 margarine
- 4 baking powder
- 1/2 salt
- 1 sugar
- 2 eggs
- 4 vanilla
- 2 all-purpose flour
- 2 heavy cream
- 1
Instructions:
1. Place butter and chocolate in medium bowl or glass measure; cover, melt in microwave oven 2 to 3 minutes until chocolate is melted.
2. Mix well.
3. Beat sugar gradually into eggs until fluffy.
4. Beat in chocolate mixture.
5. Mix and sift dry ingredients, add to chocolate egg mixture, beat well.
6. Stir well drained cherries and vanilla into batter.
7. Mix well.
8. Divide batter evenly between 2 well sprayed 9 inch layer cake pans.
9. Cover with wax paper.
10. Cook 1 layer in 350F preheated oven 9 to 10 minutes, turning dish a quarter turn every 2 minutes.
11. Let stand 10 minutes before turning out.
12. Repeat with second layer.
13. When cold, decorate each layer with whipped cream; cut in wedges to serve.
Title: English Trifle
Ingredients:
- 10 custard
- 2 Jello gelatin
- 1 strawberry gelatin
- 1 granulated sugar
- 1
- 1/2
- 2
- 6
- 1
Instructions:
1. Either bake your favorite sponge cake or use a store bought one. Cut the cake into large cubes and place in the bottom of a deep glass bowl.
2. Spread the drained fruit cocktail over the sponge cake layer.
3. Drizzle the sherry evenly over the fruit cocktail.
4. Prepare the first jello package using the ice method and pour over the fruit. Let the jello set in the fridge. When set, prepare the second box of jello,and pour over the first. Let set in the fridge.
5. Prepare the custard according to the box directions, custard should be thick. Let custard cool before pouring over the jello layer.
6. When custard is set, whip the whipping cream with the sugar until firm peaks form. Spread evenly over the custard.
7. Decorate the trifle with the peach slices, then refrigerate for at least 1/2 hour before serving.
Title: Matt's Awesome Oatmeal Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 boiling water
- 4 oats
- 2 vanilla
- 2 shortening
- 1 raisins
- 2 brown sugar
- 1 craisins
Instructions:
1. tPreheat oven to 350°F.
2. tMix flour & salt in a bowl.
3. tAdd oats, raisins & craisins to dry ingredients. Set aside.
4. tIn separate bowl, blend shortening, sugar & vanilla.
5. tMix boiling water & baking soda, then combine into wet ingredients.
6. tAdd dry ingredients to wet ingredients. Blend until one colour.
7. tRoll into balls, place on an ungreased cookie sheet & press down lightly with a fork.
8. tBake for 8-10 minutes DEPENDING ON SIZE OF BALLS.
Title: Strawberry Parfait
Ingredients:
- 1 soft tofu
- 1 confectioners' sugar
- 6 vanilla extract
- 2 strawberries
- 2 walnuts
- 1
- 1/2
Instructions:
1. preheat oven to 350°F.
2. combine tofu, soy cream cheese, confectioners' sugar and vanilla in blender or food proccesor, puree until smooth.
3. Spoon into a large serving bowl and stir in fresh and dried strawberries.
4. Spread walnuts in small baking dish or pie pan and bake until fragrant and lightly browned, stirring twice, 6 to 8 minutes.
5. Sprinkle parfait with walnuts and serve.
Title: South American Raisin Cake
Ingredients:
- 1 1/4 sugar
- 1/2 raisins
- 1 walnuts
- 1 cornstarch
- 2
- 3
Instructions:
1. Preheat oven to 325 degrees. In a medium saucepan, over medium-high heat, combine the apple juice, sugar, raisins, walnuts, and cornstarch. Bring the mixture to a boil, then reduce the heat to low and cook for 5 minutes or until the mixture thickens.
2. Meanwhile, cut each cinnamon roll into 6 pieces. Place half of the pieces on the bottom of a 13x9-inch glass baking pan that has been coated with nonstick baking spray. Cover with the raisin-nut mixture, then top with the remaining dough pieces. Bake for 30-40 minutes, or until the dough is firm and golden. (For a sweeter touch, spread the icing from the cinnamon roll packages over the top just after removing the cake from the oven.) Cool, then cut into serving-size pieces.
Title: Almond Fig Baklava
Ingredients:
- 600 fresh figs
- 100 ground cinnamon
- 1 phyllo dough
- 236 butter
- 60 warm water
- 60 honey
- 1/4 water
- 1/2 sugar
- 1/2 vanilla extract
- 1/4
- 5
Instructions:
1. Pre-heat oven to 175°C degrees (heat and timing are basing it on convection oven).
2. Mix together the chopped figs, almonds. and cinnamon.
3. You can use a 20×30 cm pan, brush some butter on the bottom and sides of pan to prevent sticking.
4. Lay down a sheet of phyllo dough and brush with butter and water mixture (use the 60 ml water only if like soft baklava), repeat until you have layered 8 sheets.
5. Sprinkle some of the fig and almond mixture over layers of dough.
6. Repeat both steps until you run out of ingredients. Cover with 2 layers of dough.
7. Cut into desired shapes (yes you are cutting before you bake).
8. Bake for about 40 to 50 minutes, until top is nicely browned.
9. When baklava is done, remove pan from the oven, place on a cooling rack, and cool for 2 hours.
10. Make the sauce by boiling 1/2 cup water and adding 1/2 cup sugar, stir until sugar is dissolved, add honey, and vanilla or orange peel.
11. Pour the hot syrup evenly over the top of the baklava (remove the orange peel before), allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool.
12. Cover and store at room temperature for at least 8 hours and up to overnight before serving.
Title: Delightful 4 Layer Dessert
Ingredients:
- 1/2 - 1 oleo
- 1/2 flour
- 1 Cool Whip
- 1 powdered sugar
- 1 cream cheese
- 1 coconut
- 2 instant chocolate pudding mix
- 3 milk
Instructions:
1. First Layer: Cream oleo, flour and nuts together; pat and spread in a 9x12-inch pan.
2. Bake in 350° oven for 20 minutes and then cool.
3. Second Layer: Mix Cool Whip, powdered sugar and cream cheese well; spread over first layer and then sprinkle generously with coconut (if desired).
4. Third Layer: Mix and beat milk and chocolate pudding until thick; spread over second layer.
5. Fourth Layer: Use rest of Cool Whip and spread over top; sprinkle with coconut (if desired).
6. Refrigerate.
7. Cut into squares to serve; sprinkle with nuts.
8. Yum, yum.
Title: Pig Pickin Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 4 mandarin oranges
- 1 instant vanilla pudding
- 3 crushed pineapple
- 22 powdered sugar
- 1/2 Cool Whip
- 9 coconut
- 1
Instructions:
1. -------CAKEDIRECTIONS--------------.
2. Beat all ingredients well.
3. Bake in 3 round pans at 325 for 25 minutes.
4. Bake in 9*13 pan for 35 minutes.
5. ----------ICINGDIRECTIONS--------.
6. Mix puddin and pineapple.
7. Let set a few minutes.
8. Add sugar, cool whip, and coconut.
9. Spread between layers and on sides and top.
10. Keep in icebox.
Title: Cardamom Snaps
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 1 baking soda
- 2 cardamom
- 1 cinnamon
- 1/4 molasses
- 1 egg
- 2 1/4 flour
- 1/4 sugar
Instructions:
1. In a bowl beat shortening with mixer on med speed for 30 seconds. Add brown sugar, baking soda, cinnamon, and 1 1/2 tsp of cardamom reserving a 1/2 teaspoons Beat until combined.
2. Beat in molasses and egg. Beat in flour.
3. Shape dough into 1-inch balls. Roll balls in the 1/4 sugar combined with reserved 1/2 tsp cardamom.
4. Bake 375* for about 10 mins or until edges are set and tops are slightly cracked. (don't over bake)Cool on wire rack.
Title: Chocolate Pound Cake
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1/2 baking soda
- 1/2 unsalted butter
- 2 sugar
- 2 vanilla extract
- 4 eggs
- 4 buttermilk
- 1 powdered sugar
Instructions:
1. Set a rack in the lower third of the oven; preheat oven to 325°.
2. In a bowl, combine flour, salt, and baking soda; mix well.
3. Add butter and sugar to a bowl; **using a heavy-duty mixer fitted with the paddle attachment, beat on medium speed, about 5 minutes, until very light.
4. Beat in the vanilla; scrape the chocolate into the mixer bowl and beat until incorporated; scrape down bowl and beaters.
5. Add in the eggs, one at a time, beating well after each addition.
6. Decrease mixer speed to low; beat in 1/3 of flour, then half the buttermilk, beating until smooth after each addition; scrape down sides of bowl as needed.
7. Beat in another third of the flour, and after the flour has been absorbed, beat in the remaining buttermilk; scrape bowl again; then beat in the last of the flour.
8. Use a large rubber spatula to give a final mix to the batter, then scrape it into a buttered and floured 12-cup tube pan or Bundt pan; smooth the top.
9. Bake for 1 ½ to 1 ¾ hours, or until cake is well risen and pick comes out clean.
10. Cool the cake in the pan for a few minutes, then unmold onto a wire rack to finish cooling.
11. Right before serving, dust cake with powdered sugar; **an alternative topping would be to drizzle with a chocolate glaze.
Title: Smith Island Cake(Cook's Country)
Ingredients:
- 10 bittersweet chocolate
- 1 heavy cream
- 1 sugar
- 1/4 salt
- 1 vanilla extract
- 8 unsalted butter
- 1
Instructions:
1. For the frosting: Place chocolate in large bowl. Heat cream, sugar, and salt in saucepan over medium-low heat, stirring occasionally, until sugar dissolves and mixture begins to simmer. Pour hot cream mixture over chocolate and whisk until smooth. Whisk in vanilla and butter until glossy. Cover and refrigerate until icing is firm but still spreadable, about 1 hour.
2. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease and flour two 8- or 9-inch cake pans and line with parchment paper. Spread one-eighth of batter (about 2/3 cup) evenly in each pan and bake until edges are golden brown and cake springs back when touched, 10 to 14 minutes. Cool on rack 5 minutes. Run a knife around pan perimeter to loosen cake, then invert onto rack to finish cooling. Cool pans to room temperature, then wipe clean and repeat process 3 more times for a total of 8 layers.
3. To assemble: Place 1 cooled cake layer on serving platter. Spread 1/4 cup frosting over cake. (If frosting is too firm, let warm at room temperature 5 minutes, then stir to soften.) Top with second cake layer and additional 1/4 cup frosting. Repeat, alternating layers of cake and frosting and finishing with cake layer. Frost top and sides with remaining frosting. Serve.
Title: Watermelon Macarons
Ingredients:
- 1 powdered sugar
- 3/4 sugar
- 2 poppy seeds
- 1/4 butter
- 1 -5 heavy cream
- 1 -5 powdered sugar
- 3 salt
- 1
- 2
- 3
- 1
- 3
Instructions:
1. To Make Macaron Shells:
2. In a bowl, combine sifted powdered sugar and almond flour.
3. Beat egg white (at room temperature) and sugar until you get soft peaks.
4. Then add the powdered sugar and almond mixture.
5. Mix well and then divide into two equal bowls.
6. Make one green by adding several drops of green food coloring; mix well.
7. Make the other bowl pink by adding a few drops of red food coloring; mix well.
8. On a baking sheet lined with parchment paper, pipe each color; making sure the disc shapes are the same size.
9. For the pink discs, sprinkle with poppy seeds.
10. After piping all the cookies, allow the shells to rest for 30 minutes until a thin skin has formed.
11. Bake for 15 minutes at 225 degrees F.
12. To Make the Filling:
13. Blend butter until it's smooth and creamy.
14. Add powdered sugar, heavy cream, a pinch of salt and several drops of watermelon flavoring.
15. Blend together until well-combined.
16. To Assemble the Macaron:
17. Pipe the filling on one side of the shell, and top with the other shell (making sure one side is green and one side is pink, so it resembles a watermelon slice).
Title: Pecan Pie Bars
Ingredients:
- 3 flour
- 3/4 sugar
- 1/2 salt
- 1 butter
- 4 eggs
- 1 1/2 sugar
- 1/4 butter
- 1 1/2 white corn
- 1 1/2 vanilla
- 2 1/2 pecans
Instructions:
1. In a large bowl combine the dry ingredients for the crust.
2. Cut in the cold butter until crumbly.
3. Press into the bottom and up the sides of a 10x15x1 ungreased pan.
4. Bake at 350 for 18-22 min or until set.
5. While the crust is baking, mix ingredients for filling except pecans.
6. When it is well mixed, stir in pecans.
7. Pour over hot crust.
8. Bake at 350 for 25-30 minutes or until the edges are firm and the center is set. Like a pecan pie.
9. Cool on wire rack. Cut into bars and store in the refrig until serving.
Title: Coeur a La Creme With Strawberries
Ingredients:
- 8 cream-style cottage cheese
- 8 cream cheese
- 3 powdered sugar
- 1 vanilla
- 1/2 lemon rind
- 1 strawberry
- 1 granulated sugar
- 1 kirsch
- 1 strawberry
- 1 granulated sugar
Instructions:
1. Line 1-quart coeur a la creme mold with double thickness damp cheesecloth, allowing cheesecloth to hang over edge 4 inches.
2. Place cottage cheese in blender container; cover. Blend until smooth. Beat cottage cheese and cream cheese in large mixer bowl until smooth.
3. Stir in powdered sugar, vanilla and grated lemon rind; fold in whipped cream. Spoon mixture in prepared mold.
4. Fold overhanging cheesecloth over cream cheese mixture. Place weighted flat surface on cloth covered mixture to press out excess moisture; elevate mold for drainage in shallow pan.
5. Refrigerate until firm, at least 8 hours.
6. Place 1 pint halved strawberries in medium-sized bowl; sprinkle with 1 tablespoon granulated sugar and the kirsch. Refrigerate covered at least 2 hours.
7. Unmold Coeur a la Creme onto serving platter, remove cheesecloth. Roll 1 pint whole strawberries in granulated sugar. Arrange sugared strawberries around Coeur a la Creme. Pass strawberries with kirsch.
Title: Date Nut Krispies
Ingredients:
- 1/4 oleo
- 1 sugar
- 2 eggs
- 1 pitted dates
- 1 vanilla
- 1 coconut
- 2 1/2
Instructions:
1. Melt oleo in skillet over low heat.
2. Add sugar, eggs,and dates.
3. Stir about 10 minutes until fairly smooth and thick.
4. Remove from heat.
5. Add vanilla, nuts, 1 cup coconut, and Rice Krispies.
6. Mix well.
7. Remove by teaspoons and roll in coconut.
8. Put on wax paper and refrigerate.
Title: Flourless Chocolate-Raspberry Cakes
Ingredients:
- 3/4 bittersweet chocolate chips
- 1/2 Splenda granular
- 1/2 eggs
- 1/2 raspberries
- 3
- 1/2
Instructions:
1. Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
2. Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.
3. In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
4. Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.
Title: Chewy Gingersnaps Sparkle Cookies
Ingredients:
- 1 1/2 butter
- 2 sugar
- 2 eggs
- 1 molasses
- 1 vanilla
- 4 1/2 flour
- 4 baking soda
- 2 baking powder
- 1 salt
- 2 cinnamon
- 1 ground cloves
- 1 ground ginger
Instructions:
1. In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
2. Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
3. Shape dough into one inch balls and roll in white sugar.
4. Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!
Title: Simple Caramelized Pineapple
Ingredients:
- 1 fresh pineapple
- 4 unsalted butter
- 1/4 light brown sugar
- 6 vanilla ice cream
- 1/4 frozen yogurt
- 1/4 coconut
- 2 bananas
- 1 cinnamon
Instructions:
1. Slice pineapple into eight rings and cut each ring into 8 pieces.
2. Warm butter in a large skillet over medium high heat. When butter begins to foam, add the pineapple and brown sugar (this is when you'd add the bananas if using that option).
3. Cook, stirring frequently and make sure you are turning the pineapple chunks over while stirring. This should take about 4-5 minutes - just until the pineapple is brown and all the sugar is dissolved.
4. Remove from heat and place into a shallow serving bowls and let cool 2-3 minutes.
5. Place a scoop of ice cream/frozen yogurt on each serving and top with other toppings if desired. Or you can serve with just a dollop of freshly whipped cream and a sprinkle of cinnamon.
Title: Pumpkin Bars
Ingredients:
- 4 eggs
- 2 sugar
- 1 pumpkin
- 1 flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 3/4 cinnamon
- 2 raisins
- 1 cream cheese
- 1 margarine
- 1/3 milk
- 1 vanilla
- 1 powdered sugar
- 2
Instructions:
1. Heat oven to 350°F.
2. Grease (not oil) 15 x 10-inch jelly roll pan.
3. In large bowl, beat eggs until foamy.
4. Add sugar, oil and pumpkin; beat 2 minutes at medium speed.
5. Add flour, baking powder, soda, salt and cinnamon; beat 1 minute at low speed.
6. Stir in raisins or nuts.
7. Pour into prepared pan.
8. Bake at 350°F for 25 to 30 minutes or until toothpick inserted in center comes clean.
9. Cool.
10. In small bowl, beat cream cheese, margarine, milk and vanilla until fluffy.
11. Add powdered sugar; blend until smooth.
12. Spread frosting over cool bars.
Title: King Arthur Blueberry Buckle Coffeecake
Ingredients:
- 1/3 sugar
- 1/2 unbleached all-purpose flour
- 1 ground cinnamon
- 1/8 salt
- 1/4 butter
- 2 unbleached all-purpose flour
- 2 baking powder
- 1/2 salt
- 3/4 sugar
- 1/4 butter
- 1 egg
- 1 vanilla extract
- 1/2 fresh blueberries
- 2
Instructions:
1. Preheat the oven to 375°F Lightly grease an 8" square, 9" square, or 9" round cake pan. If you use an 8" square pan or round pan, make sure it's at least 2" deep.
2. To make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.
3. Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
4. In a separate bowl, beat together the sugar, butter, egg, and vanilla.
5. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
6. Pour the batter into the prepared pan, the batter will be thick. Sprinkle the topping over the batter. If you use a glass baking dish, I believe it mentioned to lower the temperature 25 degrees. (I used a glass dish and it was ready in 35 minutes -- I didn't know to lower the temperature at the time.).
7. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
8. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.
9. A note from the King Arthur website: "Want to prepare the cake one day, bake it the next? Spoon the batter into the pan, but don't sprinkle the streusel on top. Cover the pan and refrigerate. Next day, add the streusel then bake for 55 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Note2: A baker commented on the KA website that she made these in muffin tins; baked it for 35 minutes. Okay, I tried this yesterday. If you decide to try muffins, make sure you use parchment liners or lightly grease as listed in the initial instructions -- these stick badly with regular liners. I personally prefer the one made in a pan.
Title: Good Cookies
Ingredients:
- 2 sugar
- 1 butter
- 2 shortening
- 1 eggs
- 3 milk
- 1 baking powder
- 6 vanilla
- flour
Instructions:
1. Cream Butter and Sugar.
2. Slowly add milk and eggs.
3. Add vanilla and Baking Powder. Mix well.
4. Add enough flour to make dough stiff enough to roll (about 6-7 cups).
5. Roll on floured surface about 1/8 inch thick.
6. Place and cookie sheet and decorate if desired.
7. Bake at 350 degres for 6-8 minutes until lightly brown.