lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Treasure Mini Raspberry Cakes
Ingredients:
- 3/4 sugar
- 1/2 butter
- 2 eggs
- 1/4 evaporated milk
- 1 vanilla
- 1 flour
- 1/4 salt
- 1 raspberries
- 10 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease 10 muffin cups.
2. Beat sugar and butter with mixer until combined. Add eggs, evaporated milk and vanilla; beat until blended. Stir in flour and salt. Fold in raspberries.
3. Spoon heaping tablespoon batter into prepared cups, place one Treasure candy into each cup, pressing slightly. Spoon another heaping tablespoon batter over each candy, covering completely.
4. Bake 20-22 minutes or until cakes are golden brown around edges and top is set. Cool in pan. Run knife around edges to loosen and invert onto serving plate. Sprinkle with powdered sugar. Serve warm.
Title: Luscious Lemon Verbena Syllabub
Ingredients:
- 3 -6 Lemon Verbena and Herbal Simple Syrups for Lemonade Etc!
- 2 fresh lemon juice
- 1
Instructions:
1. Whip the cream until soft peaks form, then add a few tablespoons of the lemon verbena syrup. Gradually add as much syrup as you can without deflating the cream.
2. Gently fold in the freshly squeezed lemon juice, as desired.
3. Serve the syllabub cream in dessert glasses, as is or layered with sorbet or fresh fruit. Garnish (right before serving) with fresh Lemon Verbena leaves.
Title: Mocha-Walnut Pudding Cake
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 3 cocoa powder
- 2 baking powder
- 1 instant espresso powder
- 1/4 salt
- 1 walnuts
- 1/2 milk
- 1/4 butter
- 1 vanilla extract
- 1 dark rum
- 1/2 brandy
- 1/2 sugar
- 5 brown sugar
- 1 cocoa powder
- 1 milk
Instructions:
1. Preheat oven to 375F (190C).
2. Butter an 8 inch glass baking dish (square or pie plate).
3. Sift dry ingredients into medium bowl.
4. Stir in walnuts.
5. Combine milk, butter, vanilla and rum in another bowl.
6. Pour over flour mixture and stir until just combined (batter will be stiff).
7. Spread into prepared baking dish.
8. Mix dry topping ingredients together; sprinkle evenly over batter.
9. Pour 1 cup hot milk over top (do not stir).
10. Put pan in center rack of preheated oven and bake until top is glazed and dark-brown, about 40 minutes.
11. Cool atleast 1 hour.
12. Serve warm or at room temperature, with whipped cream.
Title: Pudding Sauce
Ingredients:
- 3 hot water
- 1 butter
- 1 brown sugar
- 1/3 lemon juice
- 1/8 salt
- 1 cinnamon
- 2 cornstarch
Instructions:
1. Mix all ingredients in a saucepan and cook until thickened.
2. NOTES: You can substitute 1 tablespoon vinegar for the lemon juice.
3. I estimated the cooking time as it depends on how thick you like it.
Title: Cream-Cheese Frosting
Ingredients:
- 4 cream cheese
- 4 unsalted butter
- 2 honey
Instructions:
1. In medium bowl, mix together cream cheese, butter, and honey until smooth.
2. Enjoy!
Title: Greek Honey Cake
Ingredients:
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 ground cinnamon
- 1 orange zest
- 3/4 butter
- 3/4 white sugar
- 3 eggs
- 1/4 milk
- 1 walnuts
- 1 white sugar
- 1 honey
- 3/4 water
- 1 lemon juice
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
2. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
3. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
4. For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
Title: Dusted Vanilla Ricotta Fritters
Ingredients:
- 3 eggs
- 1/4 granulated sugar
- 3/4 pure vanilla extract
- 1 whole milk ricotta cheese
- 1 1/4 all-purpose flour
- 2 baking powder
- confectioners' sugar
Instructions:
1. In a large saucepan or deep fryer, heat 2" of vegetable oil to 375°.
2. Cover a wire rack with paper towels and place on a baking sheet near your heated oil.
3. While the oil is heating, in a large bowl, beat eggs, granulated sugar and vanilla with a wooden spoon. Add ricotta and blend until smooth. Add flour and baking powder and combine until JUST blended.
4. Using a very small ice cream scoop, melon baller or 2 teaspoons, slide 8 walnut-size balls of fritter batter into the hot oil.
5. Fry until deep golden and cooked through, 3 to 4 minutes.
6. Transfer fritters to rack with a slotted spoon to drain.
7. Continue frying in batches of 8.
8. Arrange on a platter and dust well with confectioners' sugar and/or cinnamon sugar and serve with your favorite preserve.
Title: Pineapple and Cheese Lattice Squares
Ingredients:
- 1/2 sugar
- 3 cornstarch
- 1/4 salt
- 1 crushed pineapple with juice
- 1 2/3 cottage cheese
- 1 milk
- 1 sugar
- 2/3 dry active yeast
- 1 water
- 1 flour
- 1/4 butter
- 4
- 1
Instructions:
1. Mix 1/2 cup sugar, cornstarch, and salt in a sauce pan.
2. Stir in 1 egg yolk and pineapple.
3. Cook over medium-medium-high heat until think.
4. Set aside to cool completely.
5. In a medium bowl, mix together cottage cheese and 1 egg yolk and set aside.
6. Scald milk
7. Add teaspoon of sugar to milk and set aside to cool to lukewarm.
8. Dissolve yeast in lukewarm water for 1-2 minutes.
9. Add yeast mixture to milk and set sit until lots of little bubbles form on surface.
10. In a large bowl cut together butter and flour until in resembles a course meal.
11. Stir yeast mixture into the flour mixture
12. On a floured surface, roll out 2/3's of the dough to fit the bottom of a 16-10" baking pan.
13. Spread cottage cheese mixture over dough followed by pineapple mixture.
14. Roll out remaining dough and cut into lattice strips.
15. Lay the strips in an over-under pattern across the top of the pineapple mixture to give the lattice effect.
16. Cover and let rise in a moist warm area for 1 hour.
17. Bake in a preheated oven for 35-40 minutes.
Title: Pecan Crescent Twists
Ingredients:
- 2 butter
- 6 pecans
- 1/2 walnuts
- 1/4 sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 powdered sugar
- 2 maple syrup
Instructions:
1. Unroll crescent rolls and separate each can into 4 rectangles, pressing perforations to seal. Brush evenly with 4 tablespoons of melted butter.
2. Stir together pecans and next 3 ingredients. Sprinkle 1 tablespoon of mixture on each rectangle. Pressing gently, roll up starting at the long side and twist.
3. Cut 6 shallow ½-inch long diagonal slits into each roll. Shape into rings, pressing ends together.
4. Place on lightly greased baking dish; brush the twist with remaining 2 tablespoons butter. Bake at 375°F for 12 minutes or until golden brown.
5. Stir powdered sugar and syrup together and drizzle over warm twist.
Title: Chocolate Walnut Torte
Ingredients:
- 5 eggs
- 1/2 sea salt
- 1/2 dark chocolate
- 1 walnuts
- 2
Instructions:
1. In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel.
2. Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate.
3. In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave.
4. In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt.
5. Fold the chocolate-walnut mixture into the egg yolk mixture.
6. Then fold the egg whites into the egg yolk mixture.
7. Place in a well greased 9-inch springform pan.
8. Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges.
9. Cool in the pan, then serve.
Title: Roxstarbakes Swiss Meringue Buttercream
Ingredients:
- 210 granulated sugar
- 400 unsalted butter
- 1 vanilla
- 1 water
- 1/2 salt
- 1
Instructions:
1. Bring ½ cup of water to a simmer.
2. Whisk together egg whites and sugar.
3. Place mixing bowl over simmering water and continue whisking and mix for about 3-5 minutes.
4. Rub mixture between fingers and stop if sugar is dissolved. Continue mixing until fully dissolved or get mixture to 160°F.
5. Wipe the bottom of the bowl and then transfer to a mixing bowl with a whisk attachment (if you’re using a mixer).
6. Mix on high until the bowl is room temperature (about 15 minutes) and add salt (the peaks should be stiff).
7. Switch to paddle attachment turn onto medium speed, add cubes one at a time until each is incorporated.
8. Keep beating until thick.
9. Add vanilla and beat 1 more minute.
10. Note: If the mixture looks lumpy keep going. This can vary based on your climate based on time of year.
Title: Spicy Roasted Plums
Ingredients:
- 6 plums
- 1/2 brown sugar
- 1/4 ground cinnamon
- 1/2 ground cardamom
- 1/4 ground cumin
- 1/8 light sour cream
- 1/3 brown sugar
- 1
- 2
Instructions:
1. Coat a 2 quart baking dish with cooking spray. Halve & pit plums; place cut side up in dish. Stir together pineapple juice, 1/4 cup brown sugar, spices - drizzle over plums.
2. Bake at 450 for 20 minutes. Stir together sour cream and 1 tablespoon brown sugar.
3. Top plums with sourcream mixture and almonds to serve.
Title: Super Nutty Cookies (Wheat Free-Lactose Free)
Ingredients:
- 1 almond butter
- 1 peanut butter
- 1 brown sugar
- 1 egg
- baking soda
Instructions:
1. Preheat oven to 350°.
2. Combine all ingredient in a medium sized bowl, using a wooden spoon or heavy duty mixer.
3. After throughly mixed add any additional optional ingredients--my favorites: cracked nuts, chocolate chips, or carob chips.
4. Roll into very small balls and place 2 inches apart on cookie sheet.
5. Bake 9 minutes in the oven or until puffed and golden.
6. Cookies will be VERY soft until cooled completely.
Title: Midnight Chocolate Cake
Ingredients:
- 2 1/4 flour
- 1 2/3 sugar
- 2/3 baking soda
- 1 1/4 salt
- 1 baking powder
- 1/4 water
- 1 1/4 shortening
- 3/4 eggs
- 2 vanilla
- 1
Instructions:
1. Heat oven to 350.
2. Grease/flour pan.
3. Combine ingredients in large bowl. Blend 1/2 minute on low speed, then 3 minute on high speed.
4. Bake 45 minutes. Cool.
Title: Crock Pot Dulce De Leche
Ingredients:
- 3/4 sugar
- 3/4 non-fat powdered milk
- 1/2 boiling water
- boiling water
Instructions:
1. Combine sugar and milk in a wide-mouth pint jar. Blend in the 1/2 C boiling water using an immersion blender.
2. Place the jar in a crock pot on top of a trivet. Add boiling water to cover the level of the milk. It doesn't need to necessarily cover the jar. Cook on high 3-4 hours. Check after about 2 1/2 hours. You can open the jar and stir at this point.
3. It's done when it's a nice caramel color. It will be runnier at this point because it's hot. Place it in the fridge after stirring. The jar will seal because of the heat but can't be considered shelf-stable.
4. Because there is no fat in this recipe, the sugar will start to crystallize after about a week. If this bothers you, reheat it, stirring it until smooth.
Title: Italian Christmas Spice Cookies
Ingredients:
- 4 all-purpose flour
- 3 baking powder
- 1/2 ground cloves
- 2 cinnamon
- 1 allspice
- 1 ground nutmeg
- 1/2 salt
- 1/2 sugar
- 1 1/2 canola oil
- 3/4 eggs
- 3 milk
- 1/2 vanilla
- 2 powdered sugar
- 1/2 water
- 1/2 butter
- 2 vanilla
- 2 powdered sugar
- 3 -4
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Line two baking sheets with parchment paper.
3. Whisk together flour, baking powder, salt, cocoa, cloves, cinnamon, allspice and nutmeg.
4. In a large separate bowl mix together eggs, sugar, oil, milk and vanilla.
5. Add flour mixture to wet mixture in small batches and mix until combined.
6. Add chocolate chips and chopped almonds. Dough will be very stiff.
7. With lightly oiled hands, continue to mix the dough till all ingredients are incorporated. Wash hands thoroughly.
8. Lightly oil your hands again so the dough won't stick to them and break off pieces of dough, rolling them with your palms into balls the size of walnuts.
9. Arrange on prepared baking sheet 2" apart and bake for 10 minutes.
10. Once cooled, dip the top of each cookie into the chocolate glaze. While still wet garnish tops with a few sliced almonds.
11. When set, re-dip the bottom of each cookie back into the chocolate glaze and let set again.
12. While still slightly wet, generously dust or roll each cookie into 1 cup powdered sugar.
13. Set aside to dry before stacking.
14. Cookies will keep in an airtight container for 2 weeks.
Title: French Chocolate Mousse
Ingredients:
- 1 cream cheese
- 1 granulated sugar
- 2 vanilla extract
- 1 salt
- 3 eggs
- 1 milk
- 12 heavy cream
- 2
Instructions:
1. Combine next 4 ingredients: (cream cheese, sugar, vanilla, and salt).
2. Beat until well blended.
3. Add egg yolks and beat until smooth.
4. In a microwave safe dish, mix semi-sweet chocolate with milk and microwave in 20 second intervals until chocolate is melted.
5. Blend in melted semi-sweet chocolate.
6. Beat egg whites until stiff and fold in with whipped cream.
7. Mix everything together until well blended.
8. Pour into cups: Chill until firm.
Title: Rum Raisin Cake
Ingredients:
- 2 bananas
- 1 1/2 sugar
- 3 eggs
- 1 baking powder
- 1 salt
- 3/4 dark rum
- 1 walnuts
- 1/4 milk
- 3/4 butter
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 allspice
- 1 raisins
Instructions:
1. Mash bananas to make 1 cup.
2. Combine with milk.
3. Cream sugar and butter light and fluffy. Beat in eggs until blended.
4. Combine flour, baking soda, baking powder, salt and allspice.
5. Beat 1/3 flour mixture into egg mixture until blended.
6. Beat 1/2 banana mixture until blended. Repeat ending with flour mixture.
7. Beat in rum until well blended, stir in raisins.
8. Pour into 2 well greased or parchment paper covered loaf cake pans.
9. Bake in 350 degree oven for 50 minute Invert on wire rack to cool.
10. For a few days I brush rum on top to give it extra flavor.
Title: Khabeesa
Ingredients:
- 4 1/4 plain flour
- 4 1/2 water
- 1/2 saffron thread
- 3/4 sugar
- 3/4 ground cardamom
- 3 rose water
- 2 butter
- 1/2 sweetened condensed milk
- 1
Instructions:
1. Sift the flour and add it to a large saucepan placed over medium heat. Toss flour and stir continuously until golden brown. Remove from heat and sift again.
2. Add water, saffron, sugar, cardamom, rose water, desiccated coconut and half the quantity of butter to a large saucepan. Bring ingredients to boil.
3. Add the toasted flour gradually to the water while stirring continuously.
4. Add remaining butter, and stir until well combined. Cover and cook on very low heat for 30 minutes. Remove from heat and cool.
5. Add Sweetened Condensed Milk and stir until well combined.
6. Serve at room temperature with coffee.
Title: Fruit Trifle Supreme
Ingredients:
- 3 nonfat milk
- 1 sugar-free vanilla pudding
- 12
- 1
- 3/4
- 2
- 8
Instructions:
1. In a medium bowl, prepare pudding with nonfat milk according to package directions and refrigerate.
2. Line the bottowm of a trifle bowl with half of the cake slices.
3. Sprinkle the cake with half of the peach juice. Pour half of the warmed raspberry preserves over the cake and top with half of peach slices and fresh fruit.
4. Spoon half the prepared pudding evenly over the fruit and cake.
5. Repeat layers, ending with pudding. Top with whipped topping and garnish with fresh fruit.
6. Chill at least 2 hours before serving.
Title: Low Carb Cupboard Cookies
Ingredients:
- 1 peanut butter
- 1 1/3 Splenda sugar substitute
- 1 egg
- 1 vanilla
Instructions:
1. tCombine all ingredients well.
2. tRoll into balls about the size of a walnut. Press down slightly with a fork.
3. tBake at 350 for 12 minutes.
Title: Old-fashioned Sour Cream Sugar Cookies
Ingredients:
- 1 baking soda
- 1 sour cream
- 1 butter
- 1 sugar
- 3 eggs
- 1 vanilla
- 1 baking powder
- 4 flour
Instructions:
1. Combine baking soda and sour cream.
2. Cream butter and sugar.
3. Add eggs, one at a time, blending well after each.
4. Blend in vanilla.
5. Blend in sour cream and baking soda.
6. Combine baking powder and flour and add to sour cream mixture.
7. Refrigerate until easy to handle, usually at least an hour.
8. Roll out dough about 1/2 inch thick and cut into shapes.
9. Bake at 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.
Title: Coconut Loaf
Ingredients:
- 1 self raising flour
- 1 caster sugar
- 3/4 milk
- 3/4
Instructions:
1. Mix dry ingredients in a bowl.
2. Add milk.
3. Stir till combined.
4. Pour into a greased loaf pan.
5. bake for 30 minutes at 180 degrees celsius.
6. Enjoy!
Title: Key Lime Cake Pops
Ingredients:
- 1 1/4 egg
- 1 lime, zest of
- 1 lime juice
- 2 milk
- 2
Instructions:
1. Combine all ingredients. Beat for 2 minutes.
2. Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 12 sugar
- 2 eggs
- 4 flour
- 1 baking soda
- 2 cinnamon
- 2 salt
- 2 cream cheese
- 1 butter
- 8 vanilla
- 1/4 powdered sugar
- 1
- 3
Instructions:
1. Mix first four ingredients until creamy. Then add the last four ingredients and mix with a medium speed until well blended. Pour into sheet cake pan.
2. Bake at 350 degrees for 30 minutes. Poke it gently in the center. If it springs bake immediately, it is done.
3. Mix ingredients for frosting until well blended and use to top cake once it is completely cool.
Title: Family Fun Oatmeal Pumpkin Cookies
Ingredients:
- 1 pumpkin
- 1 vegan brown sugar
- 1/3 applesauce
- 3 oatmeal
- 1 1/2 baking soda
- 1 canola oil
- 3 allspice
- 1 1/2 nutmeg
- 1/2
Instructions:
1. Pre-heat oven to 350 degrees F.
2. Mix together the pumpkin, sugar, oil, and applesauce.
3. In a separate bowl, combine the remaining ingredients, then add to the pumpkin, mixing well.
4. Drop by spoonfuls onto a baking sheet or shape into any shapes you like: get creative!
5. Bake for 13-15 minutes or until done.
6. Feel free to decorate with colored icing! :).
7. HINT: If you want to use fresh pumpkin instead of canned, cut it into quarters, bake (the part with the skin up) until done. Peel (it's really easy if the pumpkin is ready!), then put into a blender until smooth.
Title: Chocolate Sweet Salami
Ingredients:
- 500 pecans
- 100 raisins
- 50 butter
- 100 milk
- 125 dark chocolate
- 100 Amaretto
- 3 vanilla
- 2
- 1
Instructions:
1. Blend crackers and nuts in a food processor. To that add the raisins.
2. In a separate bowl melt chocolate , butter and milk in the microwave. To that add cocoa, vanilla and amaretto.
3. Combine the wet with the dry ingredients and mix well. Divide the mixture on two and place on plastic wrap. Form it in a shape of salami and refrigerate overnight.
Title: Mocha Pecan Butoons
Ingredients:
- 1 eggs
- 2 sugar
- 1/2 flour
- 2 baking powder
- 1 coffee
- 1 salt
- 1/8
Instructions:
1. Preheat oven to 375°F.
2. Melt chocolate over hot water. Remove from water and cool approximately 5 minute.
3. Beat the eggs till thick. Beat in the sugar gradually till very thick.
4. Combine flour, baking powder, Nescafe, and salt and stir into egg and sugar mixture.
5. Add the cooled chocolate and mix well.
6. Drop by half teaspoonfuls on greased cookie sheet.
7. Place 1 pecan half in center of each cookie and bake at 375°F for 6 to 8 minutes.
Title: Chocolate Dessert
Ingredients:
- 2 graham crackers
- 1 butter
- 1/4 chocolate instant pudding
- 2 7/8 vanilla ice cream
- 1/2 milk
- 2 Cool Whip
- 1
- 2
Instructions:
1. Crush crackers and combine with melted butter. Put 2 cups in bottom of 9x13 pan.
2. Mix pudding mix and milk in mixer when combined add icecream and beat till combined. Pour in pan on top of crumbs. Refrigerate for 30 minute.
3. When set spread Cool Whip on top of pudding mix.
4. Crush candy bars (easiest if frozen) mix with remaining crumbs and sprinkle on top.
Title: Date and Cherry Balls
Ingredients:
- 1/3 butter
- 1/4 white sugar
- 1/2 dates
- 1/3 coconut
- 2
- 1/2
Instructions:
1. Combine butter, sugar, cherries and dates.
2. Cook at medium heat until soft, stirring constantly.
3. Cool until lukewarm.
4. Stir in rice krispies.
5. Shape into balls and roll in coconut.
6. Store in a sealed container.
Title: Nutmeg Log Cookies
Ingredients:
- 1 butter
- 2 vanilla
- 2 sugar
- 3/4 egg
- 1 flour
- 3 nutmeg
- 1 chocolate
Instructions:
1. Cream together first 3 ingredients and then slowly add sugar. Blend in egg. Add flour and nutmeg gradually and mix well.
2. Shape dough on lightly floured surface into long longs 1/2 inch in diameter. Cut into 2 inch lengths.
3. Bake at 350 degrees for 12- 15 minutes or until golden.
4. Drizzle with melted chocolate.
5. These freeze very well.
Title: Chocolate Covered Strawberries
Ingredients:
- 6 white chocolate
- 3 strawberry
- 1
Instructions:
1. Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
2. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
3. Set the strawberries aside until the chocolate sets, about 30 minutes.
Title: Baked Rice Custard
Ingredients:
- 3 eggs
- 1/2 sugar
- 1/4 salt
- 2 milk
- 1 cooked rice
- 1/4 raisins
- 1 vanilla extract
- 1/4 ground cinnamon
- 1 butter
Instructions:
1. Combine eggs, sugar and salt.
2. Stir in hot milk slowly.
3. Add cooked rice, raisins and vanilla.
4. Pour into buttered 1 ½-quart baking dish.
5. Set in pan of hot water.
6. Bake for 30 minutes in 325 degree oven then stir.
7. Sprinkle with cinnamon and dot with butter.
8. Continue baking for 60-70 minutes or until set.
Title: Gingersnaps
Ingredients:
- 2 sugar
- 3 1/2 flour
- 1 1/2 shortening
- 1 egg
- 1 salt
- 1/2 molasses
- 1 1/2 baking soda
- 2 ground cloves
- 2 ground cinnamon
- 2 ground ginger
Instructions:
1. Preheat oven to 350 degrees.
2. Measure 2 cups sugar and the rest of the ingredients. Mix at medium speed until well blended. Roll into 1" balls.
3. Place on ungreased cookie sheet and flatten with a cookie press or a glass coated with sugar. (Recoat in sugar before each press.).
4. Bake 10-12 minutes.