lumicero/recipes-ing2inst huggingface dataset:
Title: Almond Cake
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 1/4 salt
- 1 almond paste
- 1 1/4 sugar
- 1 1/4 butter
- 1 vanilla extract
- 6 eggs
- confectioners' sugar
- berries
Instructions:
1. Preheat oven to 325°F.
2. Spray a 9-inch springform pan with cooking spray.
3. Line bottom with a round of parchment or wax paper.
4. In a medium bowl sift together flour, baking powder, salt.
5. In a large bowl,with an electric mixer, beat together almond paste and sugar add butter and vanilla.
6. Add eggs one at a time, mixing after each addition.
7. Add flour mixture, mix well.
8. Pour into the springform pan, place pan on a baking sheet.
9. Bake 1 hr and 15 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool on a wire rack for 10 minutes, remove the sides and let cake cool completely. Remove the bottom of the pan and the paper.
11. Sprinkle confectioners' sugar over cake; garnish with fresh berries.
Title: Apple Cake
Ingredients:
- 1/2 pecans
- 2 1/2 granny smith apples
- 1/2 butter
- 1 sugar
- 1 egg
- 1 baking soda
- 1/4 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1/2 vanilla
- 1 all-purpose flour
- 1/2 butter
- 1 brown sugar
- 1/2 salt
- 1 vanilla
- 1/2 evaporated milk
Instructions:
1. In large bowl, cream the butter.
2. Add the sugar and beat until fluffy.
3. Add the egg and beat until well blended.
4. Mix in the soda,salt, cinnamon and nutmeg.
5. Add flour and stir just until blended.
6. Fold apples and nuts.
7. Pour into an oiled 9" round cake pan and bake 350 degrees for 30 minutes until the top springs back when touches lightly with your fingers.
8. Serve with Hot Caramel Sauce.
9. In sauce pan melt butter, brown sugar and salt.
10. Bring to a boil.
11. Remove from heat and whisk in vanilla and milk.
12. Serve warm sauce over cake.
Title: Chocolate-Peanut Butter Bundt Cakes
Ingredients:
- 2 unsalted butter
- 1/4 unsalted butter
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 2 granulated sugar
- 2 eggs
- 4 pure vanilla extract
- 1 milk
- 6 confectioners' sugar
- 2 raspberries
- 1/2 strawberry
- 2 fresh lemon juice
- 1 cornstarch
- 1 sugar
- 1 1/2 water
- 1/2
- 2
Instructions:
1. Preheat oven to 350F degrees.
2. Grease 12 individual 1 cup bundt pans with 2 Tablespoons of butter.
3. Into small mixing bowl, sift flour, baking powder, baking soda and salt together. Set aside.
4. In a large mixing bowl, cream together the remaining butter and the granulated sugar using an electric mixer fitted with paddle attachment set on medium speed.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the melted chocolate and vanilla and beat to mix.
7. Add the flour mixture 1/2 cup at a time, alternating with the 1 cup milk, beating until everything is incorporated.
8. Fill each tin with 1/4 cup of the batter.
9. Place some of the peanut butter chips in the center of the batter in each cup, then pour in remaining bater to fill the tins.
10. Bake until the cakes set, 18-20 minutes.
11. Remove from oven and let cool in pans for 5 minutes, on wire racks, then flip out of tins and cool 5 minutes more.
12. Glaze:
13. In a small mixing bowl, combine the cocoa powder, confectioners' sugar and as much of the remaining milk as needed to whisk into a smooth glaze.
14. Set the cakes on wire rack and spoon equal amounts of the glaze over them.
15. Allow to cool before serving.
16. Mixed Berry Coulis:
17. Bring the berries, syrup and lemon juice to a simmer in a heavy-medium, saucepan over low heat. Simmer stirring occasionally, until the berries are very soft, about 10 minutes.
18. Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
19. Pour into simmering raspberry mixture, Cook stirring occasionally, until sauce thickens.
20. Strain through a fine-wire mesh sieve into medium bowl; discard the seeds.
21. Cool completely and then cover and refrigerate until ready to serve. (Freeze leftover coulis in a plastic container for up to 1 month).
22. Simple Syrup:
23. Bring sugar and water to a boil in a medium heavy saucepan over high heat. Reduce the heat to medium-low. Simmer, stiring until the sugar is completely dissolved 6-8 minutes.
24. Let cool completely.
25. Transfer to airtight container. Refrigerate until completely chilled at least 4 hours.
Title: Tapioca Cream
Ingredients:
- 1 2% low-fat milk
- 1 water
- 1 sugar
- 3 tapioca
- 1 egg
- 1 vanilla
- 1 cornstarch
Instructions:
1. Combine and cook over stove.
2. Let cool or serve warm.
Title: Five Spice Apple Pie
Ingredients:
- 2 apples
- 5 -6 white sugar
- 1/2 light brown sugar
- 1/4 five-spice powder
- 5 lemon juice
- 1 lemon, zest of
- 1 flour
- 2 butter
- 2
Instructions:
1. Line a nine inch pie pan with one crust.
2. Preheat oven to 325°F.
3. Peel apples, core them and cut into thin slices or small cubes.
4. In a mixing bowl combine apples, sugar, brown sugar, flour, spice, juice and zest.
5. Mix gently to coat apples neatly with all ingredients.
6. Pour apples into pie crust and pat down a little.
7. Slice butter into 4 or 5 pieces and set on top of apples.
8. Place second crust on top, seal the edges and make a slit in the top.
9. Bake for 35 to 40 minutes; check to be sure that the crust doesn't burn.
10. Allow to cool for 15 minutes, enjoy.
Title: Magic Bars
Ingredients:
- 1/2 butter
- 1 1/2 graham cracker crumbs
- 1 sweetened condensed milk
- 1 chocolate chips
- 1 coconut flakes
- 10
Instructions:
1. Mix butter and graham cracker crumbs together on bottom of 9x13 inch pan.
2. Add chocolate chips, and peanut butter chips, and then spread coconut flakes over the top.
3. Pour sweetend condensed milk over top.
4. Bake at 350° for 15-20 minutes.
Title: Pumpkin Pie Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 1 egg
- 1 pumpkin
- 3 eggs
- 2/3 evaporated milk
- 2 cinnamon
- 1 sugar
- 1/2 butter
- 1/4 margarine
- 1 pecans
Instructions:
1. Mix together cake mix (except 1 cup), 1/2 cup butter or margarine, softened, and 1 egg and press into 9x13-inch pan.
2. Mix filling: 1 can (16oz) pumpkin, 3 eggs, 2/3 cup evaporated milk, 2 teaspoons cinnamon, 1 cup sugar. Mix filling and pour over crust.
3. TOPPING:.
4. Mix 1 cup reserved cake mix, 1/2 cup sugar, 1/4 cup butter. Mixture will be crumbly. Sprinkle over filling. Put on pecans.
5. Bake at 350F for 1 hour and 15 minutes.
Title: The Cookie Dough S'more
Ingredients:
- 1 marshmallows
- 2
Instructions:
1. Roast the marshmallow and warm the cookies, if desired.
2. Spread a thin layer of the cookie dough on top of one of the cookies.
3. Top with roasted marshmallow and remaining cookie.
Title: Melting Biscuits
Ingredients:
- 1/2 butter
- 3/8 white sugar
- 1 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 1 1/2 cornstarch
- 2 salt
- 3/4 rolled oats
- 1/4
Instructions:
1. Preheat oven to 375 degrees F. Grease cookie sheets.
2. Cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract.
3. Sift together the flour, baking powder, cornstarch, and salt; stir into the butter mixture.
4. Shape dough into 20 to 24 small balls, about 1/2 inch in diameter. Roll each ball in the oats and place about 2 inches apart on cookie sheets.
5. Bake 15 to 20 minutes until golden brown. Let cool on wire rack. Store in an airtight tin.
Title: Simple Chocolate Frosting
Ingredients:
- 1/3 milk
- 1/3 half-and-half cream
- 1/2 cocoa powder
- 1 butter
- 1 powdered sugar
- vanilla
Instructions:
1. Mix cocoa and sugar together in bowl.
2. Add vanilla.
3. Alternate adding milk and sugar.
4. Blend all together until creamy.
Title: Fantastic Strawberry-Banana Trifle
Ingredients:
- 1 sour cream
- 1 instant pudding mix
- 1 kiwi fruits
- 1 fresh strawberries
- 3 bananas
- 1 crushed pineapple
- 3 -4
- 2
Instructions:
1. Prepare a large clear glass trifle bowl or a large glass serving bowl.
2. Drain the pineapple then soak the banana slices in the juice for 5-8 minutes before using for the trifle.
3. In a bowl fold the sour cream with the unprepared cream cheese pudding mix and Cool Whip topping until well combined.
4. Using a serrated knife slice the cake into thirds horizontally.
5. Line the large trifle dish with strawberry and kiwi slices (save some strawberry slices to decorate the top of the trifle).
6. Place one layer of the cake into the bottom if the trifle dish, then top with 1/3 of the banana slices and then spoon and spread 1/3 of the crushed pineapple, then 1/3 of the Cool Whip topping mixture.
7. Repeat with the second cake slice, bananas, pineapple then Cool Whip topping.
8. Repeat one more time ending with the Cool Whip mixture on top.
9. Top with the reserved strawberry slices in decorative fashion.
10. Refrigerate until serving.
Title: Lemon Coconut Crisps
Ingredients:
- 1 shortening
- 1/2 eggs
- 2
- 1
Instructions:
1. Put all ingredients into mixing bowl. Stir to blend well.
2. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets.
3. Bake at 375° for 15-18 minutes.
Title: Black Forest Cake With Griottines
Ingredients:
- 6 eggs
- 20 caster sugar
- 60 flour
- 75 butter
- 150 vanilla essence
- 1 salt
- 1 butter
- 30 flour
- 25 sour cherries
- 500 icing sugar
- 40 kirsch
- 50 dark chocolate
- 5
- 200
Instructions:
1. Preheat oven to 190°C (gas mark 6 ½).
2. Grease and flour three same layer-cake pans of 18 cm Ø.
3. Break eggs into a bowl. Add sugar, salt and vanilla. Beat using an electric mixer until it becomes foamy and grows threefold.
4. Sift flour and cocoa together then combine by tablespoonful to the eggs. Melt butter and blend in mixture.
5. Distribute dough into moulds and spread evenly over the top.
6. Bake for 15 minutes Check baking by sticking a toothpick into the centre of the cakes. If it comes out clean they are done.
7. Leave to cool for 5 minutes in moulds before turning them over onto a grid.
8. Drain Griottines keeping juice aside.
9. Prepare the cream by add icing sugar and beating to Chantilly. Pour Kirsch in trickle. Chill.
10. Prepare mini chocolate curls: scrape edge of chocolate bar over a plate, with a good peeler knife. Be quick to prevent chocolate from melting. Chill.
11. Make holes randomly in the cake using a fork and dose with Griottines juice. Place the first cake in the centre of a dish. Spread over ¼ of Chantilly. Garnish with half of Griottines. Set second cake. Garnish in the same way. Carefully set the third cake on the top.
12. Spread remaining Chantilly with a spatula over the top and edges of cake. Scatter chocolate chips over the whole cake, by lightly driving them into the cream. Serve chilled.
Title: Martha's Homemade Marshmallows
Ingredients:
- 4 unflavored gelatin
- 1 1/2 water
- 3 sugar
- 1 1/4 light corn syrup
- 1/4 salt
- 2 vanilla
- 1 1/2 confectioners' sugar
Instructions:
1. Oil an 11x17-inch baking dish with vegetable oil. Line dish with foil, and lightly coat foil with more oil.
2. In the bowl of a standing electric mixer, soften the gelatin with 3/4°C of the water.
3. Place the sugar, corn syrup, the remaining 3/4°C water, and the salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees F, or the soft-ball stage, on a candy thermometer.
4. With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until mixture is very stiff, about 15 minutes. Beat in the vanilla. Pour the mixture into foil lined dish. Allow mixture to rest, uncovered, at room temperature 10-12 hours.
5. Using a fine sieve, sprinkle the confectioners' sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar, and using a small, lightly oiled cookie cutter, cut into shapes. Be sure to dip the cut edges of the marshmallows into confectioners' sugar to prevent sticking.
6. Once made, keep in an airtight container - best eaten within two days of making.
Title: Lemon Loaf
Ingredients:
- 515 instant lemon pudding
- 1 eggs
- 4 water
- 2/3 white sugar
- 3/4 lemon juice
- 1/4
- 3
Instructions:
1. mix dry ingredients from the pudding and the cake mix.
2. make a hole in the center and add the eggs oil and water.
3. beat for 10 min at medium speed.
4. pour batter into 2 greased loaf pans.
5. bake in a 350 degree oven for 1 hour,or a little less
6. mix together sugar and lemon.
7. spoon over hot loafs while they are still in the oven,then remove.
Title: Fruit Cocktail Coconut Cake
Ingredients:
- 1 coconut
- 1 eggs
- 2 1/3 brown sugar
- 2 butter
- 1/2 white sugar
- 1/2 evaporated milk
- 1/2
Instructions:
1. Combine cake mix, fruit cocktail with syrup, 1 cup coconut and eggs in large bowl. Beat at medium speed with electric mixer for 2 minutes.
2. Pour into greased 13x9 inch baking pan. Sprinkle with brown sugar.
3. Bake at 325 degrees for 45 minutes or until cake springs back when lightly touched.
4. In saucepan bring butter, sugar and milk to a boil, boil 2 minutes. Remove from heat, stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cool.
Title: Mama's French Butter Cookies from Virginia Willis
Ingredients:
- 2 all-purpose flour
- 1/4 fine sea salt
- 1 baking soda
- 1 cream of tartar
- 1/2 unsalted butter
- 1/2 vegetable shortening
- 1 1/2 confectioners' sugar
- 1 egg
- 1 vanilla extract
Instructions:
1. In a bowl, sift together first four ingredients. Set aside.
2. In large bowl, cream butter and shortening on medium speed until light and fluffy. Add confectioners sugar and beat on low speed until smooth. add egg and vanilla extract and beat on low until well combined.
3. On low speed, slowly add dry ingredients. Beat until well combined. Cover with plastic wrap. Refrigerate until very firm and cool, at least 2 hours.
4. Preheat oven to 350. Take some of the dough and shape it into 1-inch balls. (Keep remaining dough in the refrigerator, as it must be kept chilled.) Place balls on ungreased cookie sheet and press with the tines of a fork to flatten. Bake until golden, but not brown, 10 to 12 minutes. Cool slightly on the baking sheet on a rack. then using a spatula, transfer the cookies to a rack to cool completely.
Title: Buttery Yellow Birthday Cake
Ingredients:
- 2 1/4 cake flour
- 1 salt
- 1 baking powder
- 1/2 butter
- 1 1/2 sugar
- 3 eggs
- 1 1/4 milk
- 1 vanilla extract
Instructions:
1. Preheat the oven to 350°F Grease one 9x13-inch pan or two 9-inch round cake pans.
2. Combine flour, salt and baking powder and set aside. Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add milk and vanilla and beat untill combined. Add the flour mixture and beat until smooth.
3. Pour into pans and bake 25-30 minutes or until toothpick inserted comes out clean.
4. Cool for 15 minutes in pan. Remove and cool completely on wire rack before frosting. Makes one 9x13-inch or two 9-inch cakes.
Title: Graham Cracker Cake With Pineapple Icing
Ingredients:
- 1/2 butter
- 1 sugar
- 2 baking powder
- 3/4 milk
- 5 eggs
- 1 graham crackers
- 1 coconut
- 1 vanilla
- 1 pecans
- 1 crushed pineapple
- 1/2 butter
- 1 powdered sugar
Instructions:
1. In a bowl combine melted butter, sugar, eggs then add Graham Crackers and baking powder, milk, nuts coconut and vanilla. (No mixer needed).
2. Bake in a tube or bunt pan on 300 degrees for approximately 1 hour.
3. Cake is done when a toothpick is inserted and comes out clean.
4. Let cool completely before icing.
5. ICING.
6. In a pot, melt butter on low heat on stove. In the same pot add drained pineapple. Slowly add powdered sugar until you have added all of the sugar.
7. Pour over completely cooled cake.
Title: Mexican Chocolate Cake With Dried Cranberries
Ingredients:
- 1 unsalted butter
- 1/2 instant coffee
- 1 water
- 3/4 sugar
- 1 brown sugar
- 1 eggs
- 2 sour cream
- 1/2 plain yogurt
- 1 pure vanilla extract
- 2 flour
- 1 baking soda
- 1/2 cinnamon
- 1/2 sea salt
- 1 dried cranberries
- 1/2 bittersweet chocolate
- 3
Instructions:
1. Position a rack in the middle of the oven and preheat to 350°F (175°C).
2. Butter and flour a 12-cup (1.5-L) Bundt pan or 9-inch (22.5-cm) angel food cake pan. Melt the butter over moderately low heat, then whisk in cocoa.
3. Add water and coffee and whisk until smooth. Remove from heat and let cool.
4. Whisk in the sugar, eggs, buttermilk, and vanilla.
5. Sift together flour, baking soda, cinnamon and salt.
6. Add the cocoa mixture and whisk until just combined.
7. Whisk in the cranberries.
8. Pour the batter into the cake pan and bake cake until a toothpick inserted into the centre of the cake comes out clean, 45 - 55 minutes.
9. Cool the cake in the pan on a rack for 10 minutes, then loosen the edges with a thin knife and invert onto a plate.
10. Let cool.
11. For the glaze, bring the cream to a boil in a small pot.
12. Remove from the heat and add the chocolate, stirring until smooth.
13. Spoon the glaze over the top of the cake, letting it run down the sides.
14. Keeps well for 3 days tightly wrapped. Freeze for longer storage.
Title: Scotch Jam & Cheese Pastries
Ingredients:
- 1 cream cheese
- 4 butter
- 1 flour
- 2 marmalade
- 1/2 egg
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 375 degrees F.
2. Cream softened butter and cream cheese.
3. Sift in flour and work in to butter mixture.
4. Add cream and mix well.
5. On floured board, roll out to 1/4 inch thick.
6. Cut out into 4 inch rounds.
7. Wet edges w/ cold water.
8. Put a tsp.
9. of jam in center.
10. Fold over and press together.
11. Place on greased baking sheet.
12. Brush pastries with egg wash.
13. Sprinkle w/ confectioners sugar.
14. Bake 15 minutes.
Title: Chocolatey Flourless Delights
Ingredients:
- 6 chocolate
- 6 butter
- 1/4 margarine
- 4 cream of tartar
- 1/8 sugar
- 2
Instructions:
1. Preheat over to 400 degrees.
2. Have all ingredients at room temperature.
3. Butter then dust with sugar muffin pan or other similar molds.
4. Heat chocolate& butter until melted& smooth (either in a microwave on medium or on top of a double boiler with barely simmering water).
5. Remove from heat& sift in cocoa& stir until smooth.
6. Using hand mixer or whisk, slowly beat cream of tartar and egg whites.
7. Increase speed to high and gradually add sugar until peaks hold their shape.
8. Add one quarter of the egg whites into the chocolate mixture to lighten it a bit and then fold in the rest of the egg whites.
9. Fill the muffin tins about 3/4 of the way and bake 7 <U+0096> 8 minutes.
10. Remove from oven& cool 2 minutes on a wire rack, the cakes will appear cracked on top and should be runny in the center.
11. Unmold individual cakes by inverting muffin tins over rack.
12. Serve with dollop of whipped cream.
13. You can make these delights a few days in advance.
14. Simply keep the filled molds in your fridge, just make sure to increase baking time by about 2 or so minutes.
Title: Golden Cashew Pie
Ingredients:
- 1 1/4 roasted cashews
- 1/3 powdered milk
- 1 water
- 1 lemon
- 1 eggs
- 2 light corn syrup
- 1 sugar
- 1/4 salt
- 1/4 vanilla
- 1
- 9
Instructions:
1. Dissolve the powdered milk in the 1 cup of water and set aside.
2. Place pie crust in 9 inch pan and spread the cashews evenly over the bottom of the crust.
3. In a food processor grate the potato until finely chopped adding enough of the reconstituted milk to make it smooth but not very wet; use no less than 2 Tablespoons but no more than 1/4 cup.
4. Grate the the lemon rind and add to the potato mixture, if you peel long strips of zest off the lemon without getting any white on it, you can use the food processor to grate the zest too instead of doing it by hand.
5. Transfer the potato, lemon mixture to a large mixer bowl;.
6. with an electric mixer, beat in the eggs, sugar, syrup, vanilla and salt, beating until smooth.
7. Pour the mixture over the cashews in the pie pan and bake in a preheated 375ºF oven for 40 to 50 minutes or until filling is set.
8. Check pie crust half way through cooking time, if crust is browning to quickly cover the edges of the crust will foil to stop it from getting to brown before the pie is set.
9. Cool thoroughly before cutting, serve plain or with whipped cream or vanilla ice cream.
Title: Kaak Lebi Hilw (Orange and Cumin Biscuits)
Ingredients:
- 2 eggs
- 200 sugar
- 240 baking powder
- 240 flour
- 2 sesame seeds
- 700 fennel seed
- 2 caster sugar
- 1/2
Instructions:
1. Pre-heat oven to 180°C.
2. Cream together the sugar and eggs.
3. Whisk in the oil, orange juice and tahini.
4. Add the flour and baking powder and bring together. You should have a stiff dough.
5. Turn the mixture onto a lightly-floured work surface and roll out to about 6mm thickness.
6. Cut into ka'ak shapes (typically crescents), transfer to a lightly-greased baking tray.
7. Bake for 12-15 minutes, or until a light golden brown. Remove from the oven, sprinkle a little caster sugar over the top then transfer to a wire rack to cool completely.
Title: Z B Lunch Cake or Z B Pie or Z B Cookies
Ingredients:
- 12 zucchini
- 1 molasses
- 4 ground nutmeg
- 3 granulated sugar
- 1 salt
- 2 ground cloves
- 2 1/2 ground cinnamon
- 1/2 molasses
- 1/2 eggs
- 2 vanilla extract
- 1 salt
- 1/2 baking soda
- 1 baking powder
- 1 all-purpose flour
- 2 1/2 raisins
- 1 evaporated milk
- 1 zucchini
- 3 eggs
- 1/2 sugar
- 1/2 butter
- 1 margarine
- 1/2 zucchini
- 1 egg
- 3 salt
- 1 baking soda
- all-purpose flour
- vanilla extract
Instructions:
1. For the ZB Base: Prepare hot, sterilized jars for canning: either 6 pints or 3 quarts. Set aside. Over medium heat in a large pot combine all ingredients. Bring to a bubbling boil, stirring occasionally, and skim off foam. Continue to cook, stirring occasionally, for 20 minutes more. Pour immediately into prepared hot sterile jars and seal. (If you want to prepare them in a boiling water bath instead, process for 15 minutes.).
2. FOR CAKE: Prepare the ZB Base. For the cake, you will be using 1 cup of the ZB. Preheat oven to 350 degrees F. Spray or grease a loaf pan. In a mixing bowl, combine ZB, oil, molasses, eggs, and vanilla and mix thoroughly. In a separate bowl, combine the salt, baking soda, baking powder, and flour. Add the combined dry ingredients to the ZB bowl and mix well, then stir in raisins. Pour batter into the prepared loaf pan and bake at 350 degrees F for 50 to 55 minutes or until a knife inserted into the middle comes out clean. Let cool in pan. This cake is even better the second day! :).
3. FOR PIE: Prepare the ZB Base. For the pie, you will be using 2 cups of the ZB. Preheat oven to 375 degrees F. Combine the ZB and remaining pie ingredients, then pour into the uncooked pie shell. Bake in the preheated 375 degree F oven for about 45 minutes, or until the pie is firm and lightly browned. Best served cold.
4. FOR COOKIES: Prepare the ZB Base. For the cookies, you will be using 1 cup of the ZB. Preheat oven to 350 degrees F. Spray your cookie sheets with pan spray. In a mixing bowl, cream together the sugar and butter or margarine. Add the ZB and beaten egg and mix. In a separate bowl, combine the salt, baking soda, and flour. Add the combined dry ingredients to the creamed mixture/ZB and mix well to complete the cookie dough. Add the vanilla and mix again. Flour a flat surface and roll out the dough to 1/4-inch thick. Using a cookie cutter, cut into cookie shapes then place onto pre-sprayed cookie sheets. If desired, sprinkle with colored pastry decorations. Bake cookies in preheated 350 degree F oven for 10 to 12 minutes. Makes 5 dozen cookies.
Title: Mary's Winter Fruit Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 2 eggs
- 1/2 salt
- 2 baking soda
- 1 brown sugar
- 1/2 sugar
- 1/2 margarine
- 3/4 butter
- 1/2 evaporated milk
- 1 coconut
- 1 vanilla
- 1
Instructions:
1. Mix fruit cocktail, flour, sugar, eggs, salt and baking soda. Pour into a greased 9x13" pan. Bake for 45-50 minutes at 350 degrees.
2. While the cake is cooking make the icing. Boil for 2 minutes the sugar, margarine and milk. Remove from heat and add the coconut and vanilla.
3. Frost the cake while it is hot.