lumicero/recipes-ing2inst huggingface dataset:
Title: Rainbow Cake
Ingredients:
- 1 butter
- 1 3/4 sugar
- 3 flour
- 5 eggs
- 1 1/2 baking powder
- 1/2 bicarbonate of soda
- 1 milk
- 1 rose essence
- 1
Instructions:
1. Sieve flour, baking powder and soda bi carbonate.
2. Cream butter and sugar.
3. Add eggs slowly (Its preferable to add 1 egg at a time for best results).
4. Mix.
5. Add flour and milk.
6. Make into a smooth paste.
7. Divide the batter into 3 equal parts.
8. To one part, add 1 teaspoon green colour and rose essence.
9. To the second part, add 1 teaspoon yellow colour and pineapple essence.
10. To the third part, add 1 teaspoon red colour and strawberry essence.
11. Pour green colour in the bottom of a round cake tin, red colour in the middle and yellow colour on top.
12. Bake for 45 minutes.
13. Serve after cooling.
Title: Apple Crisp
Ingredients:
- 5 apples
- 3 sugar
- 1/2 cinnamon
- 2 quick oats
- 1/2 flour
- 1/2 - 3/4 brown sugar
- 1/4 butter
Instructions:
1. Preheat oven to 350.
2. Combine apples, sugar and cinnamon. Place in a lightly buttered dish.
3. Combine oatmeal, flour, brown sugar and butter and rub until crumbly texture.
4. Crumble crisp topping over apples and bake for 40 minutes, until bubbly. Let sit for 15-20 minutes before serving.
Title: Arborio Rice Pudding
Ingredients:
- 1 water
- 1 arborio rice
- 1/4 butter
- 2 1/2 milk
- 1/3 sugar
- 1/4 raisins
- 1 vanilla
- 1 lemon, zest of
- 1/2 cinnamon
- 1/2 sour cream
Instructions:
1. In a saucepan bring water to boil.
2. Add rice and butter, bring back to boil, lower heat, cover and simmer for 8-10 minutes until liquid is absorbed.
3. Add hot milk and sugar, cook over medium heat until creamy, 12-15 minutes, stirring occasionally.
4. Add raisins, vanilla, zest, cinnamon during the last few minutes of cooking time.
5. Remove from heat, stir in sour cream.
Title: Microwave Chocolate Cake Pudding
Ingredients:
- 110 self raising flour
- 110 caster sugar
- 1 salt
- 30 margarine
- 55 egg
- 1 milk
- 4 vanilla essence
- 1 brown sugar
- 110 water
- 30
- 150
Instructions:
1. To make the cake, mix together the flour, caster sugar, salt and 30g cocoa.
2. Add melted margarine, egg, milk and vanilla to above mix. Stir well to combine and place in a medium sized microwavable bowl - the sides should be about 5cm high as cake will rise.
3. Make the sauce by mixing the brown sugar with the remaining cocoa. Sprinkle on top of the batter.
4. Warm water for 30 secs and tip on top of cake gently. Use a fork to gently prick a few holes in batter to allow some water to seep into it.
5. Cook on high in microwave (800 watt) for 5 minutes.
6. Serve with ice-cream or custard.
Title: Stuffed Whole Apple Crisp
Ingredients:
- 1 baking apple
- 2 rolled oats
- 1 brown sugar
- 1 1/2 butter
- 1 1/2 flour
- 1/4 apple cider
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Put the oats, brown sugar, flour and butter into a small bowl.
3. Stir well until well blended.
4. With a sharp knife or a melon baller,cut the core and seeds out of the center of apple, keeping the apple whole.
5. Place the apple in a small baking dish.
6. Spoon the oat mix into the center core hole and mold the remaining oat mix on the top the sliced area.
7. Pour the juice over the apple.
8. Bake, until the apple is tender-- about 50-60 minutes.
9. Baste with the juice a few times during baking.
10. Place the warm apple in a dessert dish.
11. Spoon the juice from the pan over the apple.
12. Heat the carmel topping for a few seconds in a microwave.
13. Drizzle the caramel topping over the apple.
14. Enjoy.
Title: Peaches and Cream Cookies
Ingredients:
- 4 eggs
- 1 sugar
- 1 flour
- 4 salt
- 1 vanilla extract
- 1 baking powder
- 3 vanilla instant pudding mix
- 6 Cool Whip
- 12 maraschino cherry
Instructions:
1. Mix eggs, sugar, oil, flour, salt and vanilla and baking powder.mix well.
2. refrigerate overnight --
3. roll into small balls and bake at 350* until very brown.approximately 15 minutes.
4. combine pudding mix and cool whip and set aside.
5. using 2 cookies for each "peach"take a very small spoon and scoop out some cookie from its flat bottom.fill both half with the pudding mixture, place a maraschino cherry in the middle for the peach "pit".and put cookie halves back together.
6. brush the outside of each cookie with peach schnapps and roll in peach colored sugar.
Title: Limoncello Syllabub With Crushed Amaretti Cookies
Ingredients:
- 2 lemons, juice and zest of
- 2 1/2 heavy cream
- 10 1/2 caster sugar
- 3 1/2 amaretti cookies
- 12
Instructions:
1. Mix the lemon juice, most of the zest and the limoncello together.
2. Pour the cream into a large bowl and softly whip with the sugar.
3. Drizzle in the lemon mixture and whisk until incorporated.
4. Divide between 6 small glasses and refrigerate for at least an hour.
5. Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
6. If you like, serve each with a whole cookie on the side.
Title: Tres Leches Hazelnut Cake (Cuatro Leches )
Ingredients:
- 2 evaporated milk
- 2 sweetened condensed milk
- 1 1/2 heavy cream
- 1 hazelnut-flavored liqueur
- 1 unsalted butter
- 1 eggs
- 3/4 water
- 7 strawberries
- 1/2 powdered sugar
- 3
- 1
- 3/4
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour a 10 inch spring for pan, set aside.
2. Tres Leches sauce --.
3. In a large pot bring all 4 milks (first four ingredients)to a boil stirring frequently. Remove from heat stir in extract and chill in a large bowl covered.
4. Cake --.
5. Beat the box cake, butter, eggs and water on low speed to mix in then at medium for 2 minutes.
6. Take note of picture batter will be thick. Spread batter in prepared pan.
7. Bake for 50 minutes.
8. Shut oven off and open door to cool cake 30 minutes.
9. Remove side of pan place on a wire rack remove to cool completely.
10. Line a large container (I used a plastic cake carrier inverted) with plastic wrap going over the sides.
11. Cut cake in half with a serrated knife to make 2 layers.
12. Place top half cut side up in container. Top with strawberries top with bottom of cake cut side down.
13. Using a wooden skewer poke plenty of holes in cake not going through the plastic wrap on the bottom.
14. Pour slowly 4 cups of sauce over cake. Wrap over hanging plastic wrap.
15. Refrigerate cake and remaining sauce over night.
16. One hour before serving pour 1-1/2 cups more sauce then return to chill.
17. Topping --.
18. Whip cream sugar and extract till stiff peaks form.
19. Assembly --.
20. Remove cake from refrigerator uncover and carefully invert onto a serving platter with a raised edge so cream won `t run off the platter.
21. Remove wrap and spread whipped cream.
22. Serve with the chilled reserved cream.
Title: Soft Gingerbread Biscotti
Ingredients:
- 2 3/4 all-purpose flour
- 2 baking powder
- 1/4 salt
- 3 ground ginger
- 3 ground cinnamon
- 1/2 ground cloves
- 3/4 granulated sugar
- 3 granulated sugar
- 1/4 light brown sugar
- 3 eggs
- 2 unsalted butter
- 1 1/2 vanilla extract
- 1
Instructions:
1. Position a rack in the middle of the oven & preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, just 2 teaspoons of the ginger & 2 teaspoons of the cinnamon, as well as the cloves, the 3/4 cup of granulated sugar & all of the brown sugar.
3. In a medium bowl, whisk together the eggs, butter & vanilla extract, then pour this egg mixture into the flour mixture, stirring with a wooden spoon until dough comes together in a soft & slightly sticky mass.
4. Turn dough out onto a lightly floured work surface & knead several times until smooth.
5. Divide dough in half, then shape each piece into a log about 8 inches long & 2 inches wide before setting each log some 3 inches apart on the prepared baking sheet.
6. In a small bowl, stir together the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon & the 3 tablespoons of granulated sugar. Brush the logs with the egg white & sprinkle each log with 1/3 of the spiced sugar mixture.
7. Bake logs 25 to 30 minutes or until they are puffed & golden brown, then set the baking sheet on a wire rack to cool for 10 minutes.
8. Reduce oven temperature to 300 degrees F, then using a serrated knife, cut each log into 1/2-inch-slices (about 15 each).
9. Arrange the biscotti, flat-side down, on the baking sheet & sprinkle with another 1/3 of the sugar mixture, then bake for 6 minutes or until biscotti are light golden brown.
10. Turn the biscotti over, sprinkle with the remaining sugar mixture & bake another 6 minutes.
11. Cool biscotti on the baking sheet set on a wire rack for 5 minutes before removing them to the rack to cool completely.
12. Store in an airtight container or in a zip-lock bag for up to 4 days.
Title: Pumpkin Pound Cake
Ingredients:
- 2 1/2 sugar
- 1 eggs
- 3 all-purpose flour
- 3 baking soda
- 2 ground cinnamon
- 1 ground nutmeg
- 1 salt
- 1/2 ground cloves
- 1/4 solid-pack pumpkin
- 1 confectioners' sugar
Instructions:
1. In a mixing bowl, blend sugar and oil.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin.
4. Transfer to a greased 12-cup fluted tube pan.
5. Bake at 350 for 60-65 minutes or until toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before inverting onto a wire rack.
7. Remove pan and cool completely.
8. Dust with confectioners' sugar.
9. Yield: 12-16 servings.
Title: Carrot Snack Cake
Ingredients:
- 2 eggs
- 1 vanilla
- 6 salt
- 1 baking powder
- 1 1/2 cinnamon
- 2 sugar
- 1 flour
- 1 1/4 carrot
- 1 walnuts
- 1 light raisins
- 1/2 cream cheese
- 6 butter
- 1/4 icing sugar
- 2 light corn syrup
- 1 1/2 cornstarch
- 1 flour
- 1
Instructions:
1. Set oven to 325 degrees.
2. Set oven rack to second lowest position.
3. Grease a 9-in square pan.
4. For cake; combine first 8 ingredients.
5. Beat on med speed 3 mins, scaping down sides of bowl.
6. Stir in last 3 ingredients; mix well.
7. Spread evenly in pan.
8. Bake for 50-60 mins, or until cake tests done.
9. Cool.
10. FOR ICING; Cream the cream cheese with butter until fluffy.
11. Add the icing sugar, beat until well mixed and smooth; about 1 minute.
12. Add all remaining ingredients, beat until well mixed and fluffy.
13. Spread over cooled cake.
Title: Butter Pecan Cake (White Chocolate Layers)
Ingredients:
- 2 unsalted butter
- 1 1/4 pecans
- 1 cream cheese
- 1/2 unsalted butter
- 16 powdered sugar
- 2 vanilla extract
- 6 white chocolate
- 1/2 boiling water
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 1 vanilla extract
- 1 buttermilk
- 1 baking soda
- 3 cake flour
- pecan halves
Instructions:
1. To make the frosting:
2. Melt 2 tablespoons butter in a large skillet. Add pecans and cook over medium heat, stirring occasionally, until toasted – about 10 minutes. Remove from heat and cool completely.
3. Beat cream cheese (11 ounces total) and 1/2 cup butter at medium speed until creamy. Gradually add sugar. Beat until light and fluffy. Stir in buttered pecans and vanilla. Cover and chill at least 1 hour.
4. To make the cake: Place white chocolate in a bowl. Pour boiling water over white chocolate; stir until smooth. Set aside and let cool.
5. In the meantime, grease 3 (9") round cakepans; line with wax paper. Set aside. (See recipe #452719).
6. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating after each addition until blended. Stir in white chocolate and vanilla.
7. Combine buttermilk and soda. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Mix at low speed after each addition until blended.
8. Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into prepared pans.
9. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
10. Spread Butter-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. Store cake in refrigerator.
Title: Sweet Potato Brownies
Ingredients:
- 1 sweet potato
- 3 eggs
- 1/4 coconut oil
- 1/3 raw honey
- 1/4 vanilla extract
- 3 baking powder
- 2 cinnamon
- 1/4 salt
- 1/4 chocolate chips
- 1
- 1/2
Instructions:
1. preheat oven to 425 degrees.
2. use a fork to puncture holes all around sweet potato.
3. bake sweet potato for 25-30 minutes, until it's soft and cooked through peel off the skin and mash it up in a bowl.
4. turn oven down to 350 degrees.
5. add wet ingredients: eggs, coconut oil, honey, and vanilla to the bowl and mix together.
6. add dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
7. mix well.
8. pour into an 8x8 glass baking dish.
9. bake for 30-35 minutes.
10. let rest to cool.
Title: Raisin Spice Cake With Penuche Frosting
Ingredients:
- 2 1/2 flour
- 1 1/2 baking soda
- 1/2 clove
- 1/2 nutmeg
- 3/4 butter
- 1 1/4 granulated sugar
- 2 eggs
- 1/2 molasses
- 2 1/4 applesauce
- 1/2 pecans
- 1/3 brown sugar
- 3 - 3 1/2 powdered sugar
- 1 raisins
- 1/3 butter
- 1/3 half-and-half
- 1 vanilla
- 1/4 walnuts
Instructions:
1. sift flour with soda, salt and spices -- set aside.
2. cream butter, add granulated sugar gradually and beat till fluffy -- add eggs, one at a time, add molasses and beat well.
3. stir in applesauce and nuts.gradually blend to sifted dry ingredients --
4. pour batter into 3 waxed paper lined and greased 8" round cake pans --
5. bake at 350* for 20-25 minutes --
6. cool layers -- about 10 minutes and remove from pans -- remove waxed paper and spread with penuche frosting.
7. to prepare PENUCHE FROSTING:.
8. combine butter, brown sugar and cream in a heavy saucepan, bring to a boil over medium heat.
9. remove from heat and gradually stir in powdered sugar till mixture is velvety and very smooth --
10. stir in vanilla, nuts and raisins.
Title: Vegan Shortbread
Ingredients:
- 1 vegan margarine
- 1/2 brown sugar
- 2 1/8 plain flour
Instructions:
1. Pre-heat oven to 300°F.
2. Cream together margarine and sugar.
3. Add sifted flour 1/4 cup at a time.
4. Use hands to mix into a soft, smooth dough.
5. With hands press into a 1-2cm thick rectangle and use sharp knife to cut into fingers.
6. Use fork to make pretty shortbread holes.
7. Place in oven for 25 minutes.
8. Let cool on tray for 5 minutes.
9. EXTRA NOTES:
10. This shortbread is not overly sweet - feel free to add another loosely packed TBS or 2 of brown sugar to the mix. Feel free to sprinkle granulated sugar on top before baking. Also depending on your oven cookies can be ready after only 15-20 minutes or can be cooked for up to 50 minutes (for extra crunch and with a very golden bottom). Keep an eye on shortbread for your preference.
Title: World's Sweetest Kheer
Ingredients:
- 1 long grain rice
- 1 milk
- 1 sugar
- 1 1/2 ghee
- 4 green cardamoms
- 8 cashews
- 8
- 1 1/2
Instructions:
1. Boil rice in a pot of water. Do not drain.
2. Boil milk in another pot. Drain the excess water from the rice and add it to the boiled milk. Fold in the dry fruits.
3. Allow to cool. Add sugar and mix well.
4. Heat ghee in a small pan. Add cardamoms and allow to cook in the ghee for 20-30 seconds. Remove from heat.
5. Pour in a tadka prepared of ghee with cardamoms.
6. Serve hot/chilled.
7. Enjoy!
Title: Light Gingerbread
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 2 ground ginger
- 1/2 unsalted butter
- 1 light brown sugar
- 3 corn syrup
- 1 egg
Instructions:
1. Preheat oven to 400 degrees F and grease two cookie sheets thoroughly.
2. Put the flour, baking powder, and ginger in a food processor.
3. Cut the butter into small pieces, add to the food processor, and blend until the mixture resembles breadcrumbs.
4. Add the sugar, syrup, and egg, and blend to a dough.
5. Wrap and chill for at least 30 minutes.
6. Roll out the mixture on a floured surface cut out rounds or squares and place on the cookie sheets.
7. Bake for about 12 minutes until the shapes turn golden around the edges.
8. Leave for 2 minutes, then transfer to a wire rack to cool.
Title: Strawberry Lemon Slices
Ingredients:
- 1 1/2 flour
- 1/2 icing sugar
- 1/4 salt
- 3/4 butter
- 4 eggs
- 1 sweetened condensed milk
- 1/2 lemon juice
- 2 lemon zest
- 1
Instructions:
1. Preheat oven to 350°F.
2. Line a 9x13 pan with parchment paper, overlapping the sides for easy removal.
3. Crust: Pour flour, icing sugar and salt into a large bowl, mix.
4. Add cold cubed butter and, using a pastry knife or 2 butter knives, process mixture until it crumbles.
5. Transfer mixture to prepared pan and press firmly into pan.
6. Bake 15-18 mins until edges are golden.
7. Filling: In a large bowl, beat the eggs with a hand held whisk until they are well mixed.
8. Add the sweetened condensed milk and beat until it's fully incorporated.
9. Whisk in lemon juice and zest.
10. Spread jam over hot crust.
11. Pour filling over and bake for 25-30 mins or until filling has set.
12. Cool bars in pan on wire rack.
13. When cold, dust with icing sugar and slice.
Title: Fruit 'n' Nut Baklava
Ingredients:
- 1 sugar
- 2 cinnamon
- 1/2 phyllo pastry sheets
- 1 unsalted butter
- 1 honey
- 1 water
- 1
- 3/4
Instructions:
1. Preheat oven to 350°F Light grease a 9x13 baking dish or pan. Cut phyllo sheets in half crosswise to fit in pan. Cover phyllo with a lightly dampened tea towel to prevent drying out.
2. Combine trail mix, dried fruits, sugar,and cinnamon in a food processor. Finely chop. Set aside.
3. Gently lay a piece of phyllo pastry in pan and brush with melted butter. Repeat with 7 more sheets of phyllo. Brushing each sheet with melted butter.
4. Sprinkle a thin layer of nuts and fruit mixture over phyllo, cover with 2 more sheets of phyllo pastry, brushing each sheet with butter. Repeat this of sprinkling the nut mixture, then 2 sheets of buttered phyllo pastry until all the nut mixture is used.
5. Top with the final 8 individual buttered phyllo sheets. With a sharp knife, cut into 40 equal squares. Bake until edges are crisp and top is golden brown, 30-35 minutes.
6. In a small saucepan, combine honey and water. Bring to a boil, reduce heat and simmer gently for 7 minutes or until slightly thickened. Let cool.
7. Spoon cooled syrup over hot baklava and let cool for at least 4 hours. Garnish with some finely chopped nuts, if desired.
Title: Little Lemon Drops
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 reduced-fat sour cream
- 1 1/4 milk
- 1/2 confectioners' sugar
- 1 lemon zest
- 2 unsalted butter
- 2 lemon juice
- 1/4 hot water
- 1/4 granulated sugar
- 2 cranberry juice cocktail
- 1 1/2 water
- 2 cranberries
- granulated sugar
Instructions:
1. Heat oven to 325 degrees F. You'll need mini-muffin pans coated with nonstick cooking spray.
2. For lemon drops: Beat all lemon drop ingredients in large bowl with mixer on medium speed several minutes until blended and smooth.
3. Transfer the batter into two 1-gallon ziptop bags.
4. Seal bags; cut tip off one corner of each bag and pipe batter into prepared muffin cups, filling cups slightly less than 2/3 full.
5. Bake 12 minutes, or until a pick inserted in centers comes out clean.
6. Remove pans to wire rack and cool 2 minutes; invert muffins onto rack (leave muffins inverted) and cool completely.
7. Continue baking batches until all the batter is used up (you'll have about 100 muffins).
8. For Lemon Glaze: Place a wire rack over wax paper.
9. Beat ingredients in a medium bowl until smooth.
10. Dip muffins in glaze to coat rounded tops and sides, letting excess glaze drip back into bowl.
11. Place on rack until glaze is set.
12. For sugared cranberries: In small saucepan over medium heat, bring 2 cups granulated sugar and 1 1/2 cups cranberry juice cocktail or water just to a simmer, stirring until sugar dissolves.
13. Remove from heat; stir in 2 cups cranberries.
14. Cover; refrigerate 8 hours or overnight.
15. Drain well.
16. Toss berries in superfine or regular granulated sugar until coated all over.
17. Let stand on wax paper 2 hours or until dry.
18. To serve: Place each lemon drop in a decorated mini-muffin liner.
19. Top with sugared cranberry, if desired.
20. Storage tip: Store in airtight containers with wax paper between layers at cool room temperature or in refrigerator up to 1 week, or freeze unglazed up to 3 months.
Title: Pumpkin Face Cookies
Ingredients:
- 3 1/2 flour
- 3 baking powder
- 1 1/2 sugar
- 1 1/3 butter
- 2 eggs
- 3 milk
- 1 vanilla
- 2 raisins
- 2/3 sugar
- 2/3 boiling water
- 1 butter
- 1 lemon juice
- 1/2 fresh lemon rind
Instructions:
1. Combine all raisin filling ingredients into saucepan.
2. Cook& stir over medium heat until thick, about 5 minutes.
3. Cool.
4. Cookie: Mix flour & baking powder.
5. Cream sugar, butter, eggs, milk & vanilla.
6. Add to flour mixture.
7. Divide dough in half & chill at least 2 hours.
8. Roll out half of dough on lightly floured surface to 1/8 inch thickness.
9. Cut with a 2 or 3 inch round cookie cutter.
10. Place half the circles on ungreased cookie sheets.
11. Place 2 tsp raisin filling on each circle.
12. Use the other half of the dough and cut into circles.
13. Cut these to resemble pumpkin faces.
14. Use a knife to make eyes, nose & mouth etc.
15. Place these on top of the filling.
16. Seal edges with fork tines.
17. Repeat with remaining dough.
18. Bake at 375° for about 12 minutes.
Title: Apricot Filled Cookies
Ingredients:
- 3/4 shortening
- 2 eggs
- 3 baking powder
- 1/3 milk
- 1 sugar
- 3 1/2 flour
- 1/2 salt
- 1/2 vanilla
- 2 1/2 sugar
- 1 1/2 water
- 6 flour
- 1/2 salt
- 4 1/2
Instructions:
1. Cream sugar and shortening.
2. Add eggs.
3. Sift dry ingredients.
4. Add dry ingredients alternating with milk and vanilla; mix well.
5. Roll 1/8 inch thick and cut with 2 1/2 round cutter.
6. Combine filling ingredients in order given.
7. Cook in medium sauce pan over medium heat until it looks like marmalade.
8. Stir frequently to prevent sticking and browning of fruit.
9. Put 1 tbsp filling on 1/2 of cookie dough rounds.
10. Cover with remaining rounds.
11. Press edges with fork to seal.
12. Brush tops with egg whites.
13. Bake on greased cookie sheets at 400°F for 15 minutes.
Title: Chocolate Jelly Roll
Ingredients:
- 3 eggs
- 1 white sugar
- 1/3 water
- 1 baking powder
- 1/4 salt
- 1/4 cake flour
- 1 vanilla
- 1
Instructions:
1. Prepare a large cookie sheet with lining it with wax paper.
2. Mix together sugar, whole eggs and water.
3. Beat in remaining ingredients.
4. Pour into prepared cookie sheet and bake at 375 degF for 12-15 minutes.
5. Remove from oven and turn out onto a clean, moist teatowel springled with icing sugar.
6. Quickly remove the wax paper and trim off crisp edges.
7. While still warm, roll cake into tea towel into a roll, rolling the towel with the cake.
8. When cool, unroll the cake carefully and spread with jelly, or ice cream or your favorite filling. Roll up again. If using ice cream, store in the freezer until ready to serve. Slice into serving pieces.
Title: Buttery Cookies
Ingredients:
- 2 butter
- 1 sugar
- 4 all-purpose flour
- 1
- 2
Instructions:
1. Preheat oven to 325F degrees.
2. Cream butter and sugar until well blended.
3. Add flour, potato chips& vanilla.
4. Mix well.
5. Shape dough into 1" balls.
6. Dip tops of balls in colored sugar.
7. Place on ungreased cookie sheets, sugar side up Flatten balls with bottom of small glass.
8. Bake for 14-16 minutes or until light brown around edges.
Title: Lemon Bars With Cream Cheese Frosting
Ingredients:
- 4 eggs
- 1 cream cheese
- 1 butter
- 8 powdered sugar
- 1/2 vanilla
- 2 1/2
- 1
Instructions:
1. Mix first 3 ingredients together. Pour into a greased jellyroll pan. Bake at 350 for 18-20 minutes.
2. While bars are baking make the cream cheese frosting. Mix the frosting ingredients together. Frost the bars once they are completely cooled.