lumicero/recipes-ing2inst huggingface dataset:
Title: Red Cake Frosting
Ingredients:
- 1 milk
- 1/4 flour
- 1 salt
- 1/2 sugar
- 1/2 margarine
- 1 shortening
- vanilla
Instructions:
1. In a shaker, combine milk, flour and salt. Shake well. In heavy saucepan, cook on medium heat until thick. Cool.
2. Combine sugar, margarine, and shortening. Beat at high speed till fluffy. Add milk mixture and vanilla. Beat till fluffy.
Title: Brownie Snack Cake
Ingredients:
- 2 eggs
- 3 milk
- 3 vanilla
- 1
Instructions:
1. In a mixing bowl combine the brownie mix.
2. egg yolks, milk and vanilla, mix well.
3. In a smaller bowl beat egg whites until stiff peaks form, fold in to the batter.
4. Pour into a greased 8 inch square pan.
5. Bake at 350 for 35 minutes or until toothpick comes out clean.
Title: Bria's Kahlua Cake
Ingredients:
- 1 chocolate chips
- 1 Kahlua
- 3/4 sour cream
- 1/2 eggs
- 2
- 4
Instructions:
1. Mix together cake mix, oil, kahua, sour cream, and eggs. Add chocolate chips.
2. Bake 40-45 minutes in Bundt pan.
3. Sprinkle with powdered sugar when cool.
Title: Zucchini Pie "mock Apple Pie"
Ingredients:
- 18 zucchini
- 2 lemon juice
- 6 salt
- 3 sugar
- 1 cinnamon
- 2 cream of tartar
- 2 1/4 nutmeg
- 2 1/4 flour
- 1
- 4 1/2
Instructions:
1. pre heat oven to 400 degrees.
2. cook zucchini until tender, drain water well add in salt and lemon juice.
3. Add all dry ingredients together mix well. (I added a pinch or two of brown sugar also).
4. take and add drained zucchini to the dry ingredients mix well, will be runny but that’s ok it will set up.
5. Dump filling in 2 9 inch unbaked pie crusts and dot with butter on top add the top pie crust and seal edges make vent holes on top.
6. Put into oven at 400 degrees for 40 minutes or until golden brown.
Title: Earl Grey Chocolate Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking powder
- 1/2 non-fat powdered milk
- 3/4 cocoa powder
- 1 1/4 vanilla extract
- 1 sea salt
- 1/2 eggs
- 1/2
- 3
Instructions:
1. Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries.
2. Add liquid ingredients and mix until incorporated. Scrape bowl in between mixing.
3. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
4. Tips and Variations:
5. You could layer the cake with Earl Grey Truffle Ganache and Whipped Cream. 1 cup of.
6. Heavy Cream steeped in Earl Grey tea- poured over 2 cups of milk or dark chocolate. Gently.
7. mix the ingredients until smooth and spreadable.
8. Great with whipped Chantilly Cream or Swiss Buttercream.
9. You could make an Earl Grey simple syrup by mixing 1 cup of sugar and 1 cup of hot water.
10. steeped with Earl Grey Tea. Cool down and spritz the cake with the simple syrup for a more moist and flavorful cake.
Title: Low Fat Fresh Peach Cobbler
Ingredients:
- 4 brown sugar
- 2 sugar
- 2 water
- 1/8 water
- 1/4 cornstarch
- 1 baking mix
- 1 skim milk
- 1/4 Egg Beaters egg substitute
- 1/4 sugar
- 1/4
- 1
Instructions:
1. cinnamon and sugar for shaking on top.
2. Combine 1/8 cup water, peaches, both sugars in saucepan.
3. Bring to high heat and then lower to simmer.
4. Simmer for 2 minutes.
5. Stir only to heat evenly.
6. Combine cornstarch in 1/4 cup cold water to dissolve.
7. Add to peach mixture.
8. Spray glass pie plate with Pam and pour mixture into it.
9. Mix all the topping ingredients and drop by spoonfuls on peach mixture.
10. Shake on cinnamon and sugar.
11. Bake at 400º for 15 minutes, Lower temp to 350º and bake 7-10 minutes longer.
12. Serve with Dream Whip topping (made with skim milk) or Fat Free Cool Whip.
Title: Dj's Eagles Zucchini Cobbler
Ingredients:
- 8 zucchini
- 2/3 lemon juice
- 1 ground cinnamon
- 1/2 ground nutmeg
- 4 flour
- 1 1/2 brown sugar
- 1 1/2 butter
- 1 ground cinnamon
Instructions:
1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender. About 20 minutes. Then stir in 1 cup brown sugar, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Cook about 5 minutes more. Remove from heat and let cool.
2. In a large bowl, combine flour and 1/2 cup brown sugar. Mix well.
3. Then cut in butter with fingers. Pinch butter into flour mixture until it is crumbly.
4. Stir 1/4 of the butter mixture into the zucchini mixture.
5. Press 1/2 of the butter mixture into the bottom of a greased 9" x 13" inch baking dish. Bake crust at 350 deg. for about 10 minutes. (this will help crust from getting soggy.).
6. Then spread zucchini mixture on the top of the crust. Spread what is left of the butter mixture on top of the zucchini. Sprinkle with cinnamon.
7. Bake in pre-heated oven at 375 deg. for 35 to 40 minutes, or until top is golden brown. Serve warm or cold. Enjoy!
Title: Chocolate Peanut Butter Ganache
Ingredients:
- 12 chocolate chips
- 1 heavy cream
- 1/2 peanut butter
Instructions:
1. In a heavy saucepan, melt all ingredients - stirring constantly - over low heat.
2. Let cool - pour over a delecate cake while slightly warm, or cool totally, whip lightly, and use as icing.
3. YUMMO!
Title: Peach or Apple Crisp
Ingredients:
- 1/4 granulated sugar
- 2 all-purpose flour
- 1 ground cinnamon
- 7 honey
- 2 graham cracker
- 2/3 light brown sugar
- 2/3 all-purpose flour
- 1/3 rolled oats
- 2 ground cinnamon
- 1/4 butter
- 1/3
Instructions:
1. Preheat oven to 375 degrees F.
2. For Filling: In a large mixing bowl stir together granulated sugar, the 2 tablespoons flour, and 1 teaspoon cinnamon. Add peaches; toss to coat.
3. Spread in a 2-quart rectangular.baking dish.
4. Drizzle honey over peaches; set aside.
5. For Topping: In a medium mixing bowl stir together crushed graham crackers, brown sugar, 1/3 cup flour, rolled oats, and 1/4 teaspoon cinnamon. Add in cold butter pieces and mix until mixture resembles coarse crumbs (I use my hand for this, but you can also use a pastry blender). Sprinkle topping evenly over the peach mixture.
6. Bake, uncovered, for 40 to 45 minutes or until topping is golden brown. Serve warm with vanilla ice cream.
7. NOTE: 7 cups of peaches equals about 8 fresh peaches weighing approximately 3.5 pounds. Recipe Variation: Cooking apples, which have been peeled, cored, and cut into 1/2-inch slices, may be used in place of the peaches.
Title: Instant Pot Apple Crisp
Ingredients:
- 8 apples
- 1 fresh lemon juice
- 3 ground cinnamon
- 1 pumpkin pie spice
- 1/4 apple pie spice
- 1 granulated sugar
- 3/4 vanilla extract
- 1 cornstarch
- 1 all-purpose flour
- 1/2 brown sugar
- 1/2 salt
- 1 ground cinnamon
- 1 1/4 old fashioned oats
- 1/2 unsalted butter
Instructions:
1. Peel the apples, core them and cut them into a large dice. In a large bowl, combine the diced apples, lemon juice, cinnamon, pumpkin or apple spice, sugar, vanilla, apple juice and cornstarch until evenly mixed. Pour into a 6-quart or larger Instant Pot.
2. In the same bowl, make the topping. Combine the flour, brown sugar, salt, cinnamon and oats. Add the butter and rub with your fingers until coarse crumbs form. Pour over the apples in an even layer.
3. Lock the lid and set the pressure valve to seal. Cook on high pressure for 1 minute. Quick release the pressure until all the steam has escaped and the lid unlocks. Carefully open the lid and serve the apple crisp with either whipped cream or ice cream.
Title: Easy Turtle Snack Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 3 pecans
- 1/3 chocolate chips
- 1 vanilla
- 1
- 1/2
Instructions:
1. NOTE: Any brand of dark chocolate or devil's food cake mix can be used. Just adjust the amount of water, eggs and vegetable oil to the amount called for on the back of box of your brand cake mix.
2. Preheat oven to 350 degrees. Grease 13x9 inch pan.
3. Prepare cake mix according to package directions. Stir in pecans, chocolate chips and vanilla. Pour into prepared pan. Drizzle 1/2 cup caramel topping over batter and swirl into batter with knife.
4. Bake 30-35 minutes or until cake begins to pull away from the sides of pan and toothpick inserted in center of cake comes out clean.
5. Cool on wire rack. Serve while slightly warm. Garnish each serving with additional chopped nuts and caramel topping.
Title: Carrot Bars
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 1 1/2 cinnamon
- 1 1/4 carrots
- 2 eggs
- 4 cream cheese
- 1 margarine
- 1/2 powdered sugar
- 2 vanilla
- 1
Instructions:
1. Sift first 5 ingredients together in small bowl. In larger bowl add next 4 ingredients and mix well. Add dry ingredients and mix well. Pour into prepared sheet cake or 2 9X12 cake pans. Bake at 350 degrees 20-30 minutes.
2. Frost with cream cheese frosting when cool.
Title: Costas French Market Doughnuts
Ingredients:
- 1/2 water
- 1 shortening
- 1/4 sugar
- 1/2 salt
- 1 boiling water
- 1 evaporated milk
- 1 eggs
- 2 flour
- 7 1/2 confectioners' sugar
- 1
Instructions:
1. Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2. Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
3. Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
4. Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
5. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
6. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.
Title: Yummy Fudge Ribbon Cake
Ingredients:
- 1 cream cheese
- 1 margarine
- 2 cornstarch
- 1 sweetened condensed milk
- 1 egg
- 1 vanilla extract
- 1 margarine
- 2 cocoa powder
- 1/4 water
- 3 vanilla extract
- 1/2 confectioners' sugar
- 1 1/4
Instructions:
1. To make cake:
2. Preheat oven to 350°F.
3. Prepare cake mix as package directs.
4. Pour batter into well greased and floured 10-inch bundt pan.
5. In small bowl, beat cream cheese, margarine and cornstarch until fluffy.
6. Gradually beat in condensed milk then egg and vanilla until smooth.
7. Pour cream cheese mixture evenly over cake batter.
8. Bake 50 to 55 minutes until wooden pick inserted near center comes out clean.
9. Cool for 10 minutes before removing from pan.
10. Cool thoroughly and then glaze.
11. GLAZE:
12. Melt margarine in small saucepan over low heat.
13. Stir in cocoa and water.
14. Cook stirring constantly until mixture thickens--DO NOT BOIL.
15. Remove from heat and stir in vanilla.
16. Gradually add confectioners' sugar and beat with wire whisk until smooth.
17. Pour over cooled cake and store cake covered in refrigerator.
Title: Triple Chocolate Pound Cake
Ingredients:
- 1 instant milk chocolate pudding mix
- 1 water
- 1/2 eggs
- 1/2 chocolate chips
- 4 powdered sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Mix the Cake mix, Instant Pudding, Oil, Eggs, and Water and set aside.
3. Melt the Chocolate Chips in the Microwave for 30- 45 seconds or until completely melted and stir until smooth.
4. Add melted Chocolate Chips to the Cake batter and mix thoroughly.
5. Pour batter into a Bundt Pan or in two medium size loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
6. When cake is almost completely cooled, remove from pan and sprinkle with Powdered Sugar.
7. Variations:
8. Add Cherry Pie Filling over each slice and a dollop of Cool Whip for a Black Forest Dessert or Vanilla Ice Cream between two slices topped with Hot fudge Sauce, Cool Whip and a Cherry for the Best Hot Fudge Cake Ever!
9. Enjoy!
Title: Baseema
Ingredients:
- 5 eggs
- 1 icing sugar
- 3/4 butter
- 500 yogurt
- 2 baking powder
- 2 flour
- 1 vanilla essence
- 1 coconut
- 1 1/2 sugar
- 1 lemon juice
- 1 water
Instructions:
1. Beat eggs and sugar. Add oil and yogurt and mix.
2. In a separate bowl sift flour and add baking powder and coconut, then add to the mixture while stirring.
3. Spread mixture onto greased 9x13" dish. Bake for 30 minutes 200° Celsius/400°F.
4. In another saucepan, mix sugar and lemon with water, boil until syrup thickens.
5. When cake is cooked, pour syrup over evenly so it soaks through.
Title: It's Doris's Rice Pudding!!
Ingredients:
- 2 sugar
- 2/3 white rice
- 2/3 salt
- 1 eggs
- 2 vanilla
- 1
Instructions:
1. In a large pot heat the milk, sugar, rice and salt to a low simmer.
2. Cook stirring constantly with a wooden spoon for 1 hour.
3. Beat eggs with vanilla.
4. Remove 1 cup of the rice mixture and stir in beaten eggs.
5. Add Mix back to pot and cook an additional 3 minutes.
6. Pour into a casserole dish.
7. Sprinkle with Cinnamon and let cool in the refrigerator.
Title: Sweet Lemon Cups
Ingredients:
- 1 butter
- 1/3 fat free cream cheese
- 6 Cool Whip
- 1 lemon zest
- 1
- 1 1/2
- 1
Instructions:
1. Heat oven to 375°F Spray 36 mini muffin cups with cooking spray.
2. In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
3. Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
4. Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
5. Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
6. Top with a small amount of cool whip and lemon zest.
7. Store in refrigerator until ready to serve.
Title: Sachlev
Ingredients:
- 4 sugar
- 4 milk
- 1 vanilla
- 1/3 cornstarch
- 3 coconut
- 1 cinnamon
- 1
Instructions:
1. Combine cornstarch and water in a small cup and stir well.
2. Add milk to a soup pan or dutch oven pot.
3. Stir in cornstarch mixture in milk before it gets warm.
4. Add in vanilla and sugar.
5. Must stir constantly until it comes to a boil.
6. Let boil for 2 minutes, meanwhile still stirring.
7. Serve in dessert bowls.
8. Top with cinnamon and coconut or just chopped pistachios.
9. It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up.
Title: Brownie in a Mug
Ingredients:
- 4 all-purpose flour
- 3 cocoa powder
- 2 butter
- 2 milk
- 1 water
- 1 -2 vanilla extract
- 2 salt
- 1/4 chocolate chips
- 1
- 1 -2
Instructions:
1. Melt butter and cocoa butter on low temperature.
2. Place all dry ingredients into a mug or mixing bowl and whisk thoroughly
3. Mix all wet ingredients in a separate mixing bowl.
4. Slowly add dry ingredients to wet, whisking throughout.
5. The product should be a viscous, even consistency. Pour into a mug.
6. Microwave until only the center is gooey (around 60-90 seconds depending on microwave strength).
7. Scoop ice cream onto the brownie and enjoy!
Title: Banana Walnut Spice Loaf
Ingredients:
- 1 eggs
- 2 water
- 1/2 sour cream
- 1/3 banana
- 1/2 walnuts
- 1
Instructions:
1. Preheat the oven to 350 degrees. Prepare a 10 x 5 1/2 inch loaf pan.
2. Blend the cake mix, water, eggs, oil, sour cream, and bananas together until moistened. Beat on medium speed for 2 minutes.
3. Fold in the walnuts. Pour into the loaf pan and smooth the top.
4. Bake for one hour or until a toothpick comes out clean when inserted in the middle. Cool for 15 minutes. Remove from the loaf pan and cool completely.
5. Frost with the chocolate frosting.
Title: Walnut and Dried Cherry Rugelach
Ingredients:
- 2 all-purpose flour
- 1/2 unsalted butter
- 1/2 margarine
- 1 whole milk cottage cheese
- 1/2 salt
- 1/2 walnuts
- 1/2 dried cherries
- 2 sugar
- 1 ground cinnamon
Instructions:
1. Combine dough ingredients in food processor or blender until smooth dough forms.
2. Divide dough into 4 pieces, forming each piece into a 5-inch disk.
3. Wrap each disk in plastic and refrigerate 3 hours or overnight.
4. Preheat overn to 375°F.
5. On lightly floured surface, roll out piece of dough into an 8-inch circle, 1/8-inch thick.
6. Spread 2 Tbsp of jam onto each circle.
7. Sprinkle each circle with 1/4 of walnuts and 1/4 of cherries.
8. Cut each circle into 8 wedges using a sharp knife or pastry wheel.
9. Starting with the outside edge, roll each wedge, enclosing the filling.
10. Place point side down onto greased cookie sheet.
11. Combine sugar and cinnamon and sprinkle onto each pastry.
12. Bake until golden brown, approximately 35 minutes.
13. Let pastries rest approximately 10 minutes before removing from cookie sheet.
Title: Kentucky Bourbon Cake
Ingredients:
- 2 Bourbon
- 1/2 golden raisin
- 1 butter
- 1 1/2 granulated sugar
- 1 eggs
- 6 light brown sugar
- 1 nutmeg
- 2 baking powder
- 1 flour
- 5 pecans
- 1 Bourbon
Instructions:
1. Pour 2 cups bourbon or whiskey over raisins and cherries.
2. Soak in covered container for 48 hours.
3. Before mixing in cake, drain well, reserve bourbon.
4. Soften butter at room temp.
5. cream until light.
6. Add sugar,beat until fluffy.
7. Beat egg yolks until very light, than add brown sugar.
8. Beat well to dissolve sugar.
9. In a very large bowl, combine the 2 sugar mixtures blend well.
10. Mix nutmeg baking powder with 4-1/2 cups flour.
11. Mix other 1/2 cup flour with nuts.
12. Add flour mixture alternately with bourbon to sugar,butter, egg mixture, mixing well after each addition.
13. Add soaked fruit, fold in, then add the nuts fold in.
14. Beat egg whites until stiff but not dry.
15. Fold into batter until evenly distributed.
16. Pour in greased 10" tube pan lined with greased brown paper.
17. Place a pan of water in bottom of oven.
18. Bake 4-5 hours at 275.
19. Test with toothpick about 2" from outer edge of cake.
20. May take longer than 5 hours.
21. Remove from oven and allow to cool for 15 minutes before turning out.
22. When almost cool, sponge sides inside hole heavily with bourbon-saturated cheesecloth.
23. Cover cake with this cloth, then in plastic wrap Let set overnight saturate again.
24. Recover tightly with plastic wrap.
25. Store at least 2 weeks.
Title: Upside-Down Apple Gingerbread
Ingredients:
- 1 unsalted butter
- 2 light brown sugar
- 1/2 light brown sugar
- 3 red apples
- 1 3/4 whole wheat pastry flour
- 1 baking soda
- 1 1/2 ground ginger
- 1/2 ground cinnamon
- 1/4 salt
- 1/4 canola oil
- 2 eggs
- 1/4 molasses
- 1 fresh ginger
- 1/2 buttermilk
Instructions:
1. Preheat oven to 350 F.
2. Place a 10-inch ovenproof skillet over medium heat and add butter.
3. Stir in 2 Tbls of the brown sugar.
4. Cook 2 minutes until sugar is completely dissolved and the mixture is bubbling.
5. Arrange apple slices in a single layer in the skillet and cook 5 minutes.
6. Then turn over and cook 5 more minutes. Remove from heat; set aside.
7. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, and salt. Set aside.
8. In a large bowl, stir together remaining 1/2 cup brown sugar, oil, eggs, molasses, and fresh ginger.
9. Using electric mixer, combine at medium speed for 2 minutes.
10. Add half of the flour mixture, then buttermilk, finishing with the remaining flour mixture.
11. Pour batter over apples and bake for 25 to 30 minutes.
12. Let cool in skillet for 5 minutes.
13. Loosen edges with a knife, invert onto a serving platter, and serve warm.
Title: Banana Cupcakes (Low Calorie)
Ingredients:
- 3/4 Splenda sugar substitute
- 1/2 banana
- 1/4 unsalted butter
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/4 ground nutmeg
- 1/4 plain fat-free yogurt
- 1/4 powdered sugar
- 1 3/4 fat free cream cheese
- 1/2 vanilla extract
- 1/2
Instructions:
1. over 350 degrees
2. combine 1/4 cup sugar and banana set aside.
3. beat 1/2 cup sugar, butter and 1 teaspoon of vanilla for 3 minutes about
4. add egg whites one at a time.
5. add banana mixture to sugar mixture.
6. in a seperate bowl combine flour, baking soda salt and nutmeg.
7. add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
8. mix after each addition.
9. spoon batter into 12 tins bake for approx 25 minutes
10. FROSTING: beat powdered sugar, cream cheese and 1/2 teaspoon vanilla at medium.
Title: Pineapple Cream Pie
Ingredients:
- 2 1/2 graham crackers
- 1/2 butter
- 20 pineapple
- 2 pudding
- 8 sour cream
- 8
Instructions:
1. Combine graham crushed crackers and butter press in pie dish chill while mixing rest of ingredients. Combine sour cream vanilla pudding and pineapple, mix well. Spread in chilled pie crust top with whipped cream garish with sliced pineapple and maraschino cherries. Refrigerate until severing.
2. Combine sour cream, vanilla pudding and pineapple, mix well. Spread in chilled pie crust top with whipped cream garish with sliced pineapple and maraschino cherries. Refrigerate until severing.
Title: Peppermint Candy Shortbread Cookies
Ingredients:
- 1 butter
- 1/4 granulated sugar
- 1/4 vanilla extract
- 1 all-purpose flour
- 2 cornstarch
- 1/4 powdered sugar
- 1 milk
- 1 -2 vanilla extract
- 1/2
- 2
Instructions:
1. Preheat oven to 300°F
2. Cream butter, sugar, crushed candy, and vanilla thoroughly using an electric mixer. Gradually blend in flour and cornstarch.
3. Form dough into 1-inch balls and place on a parchment paper-lined baking sheets. Gently press down on each cookie to flatten, either using fingers or a flat-bottomed drinking glass that has been dipped in sugar to prevent sticking.
4. Bake for 25 to 30 minutes, or until bottoms begin to brown.
5. Cool for 5 minutes before removing to a wire rack to cool completely.
6. For frosting: combine powdered sugar, milk, and vanilla. Mix thoroughly until frosting is smooth. Drizzle cookies with frosting and sprinkle with crushed candy.
Title: Plain but Special Pie Crust
Ingredients:
- 1 all-purpose flour
- 1/3 butter
- 3 margarine
- 1/8 buttermilk
- baking soda
Instructions:
1. Mix the flour, baking soda and butter in the food processor or use a pastry cutter or two forks.
2. When the mixture is uniformly granular, add the cold buttermilk -- just enough so that the mixture forms a ball.
3. Cover with plastic wrap and chill for a minimum of 1 hour.
4. Roll out and place in a 9-inch pie plate.
5. Bake according to the recipe instructions.
Title: My Favorite Roll out Sugar Cookies
Ingredients:
- 1 1/2 powdered sugar
- 1 margarine
- 1 egg
- 1 vanilla
- 1/2 flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Cream sugar and margarine; add egg and flavorings and mix well.
2. Stir dry ingredients; mix into sugar and margarine mixture. Refrigerate 2 to 3 hours.
3. Heat oven to 375°F.
4. Roll out 3/16-inch thick.
5. Bake 7-8 minutes until delicately brown.
6. Let cool.
7. Icing for Roll Out Sugar Cookies: 2 cups powdered sugar, milk and 1/2 tsp vanilla
8. Icing for Roll Out Sugar Cookies: In a mixing bowl, sift powdered sugar.
9. Gradually add milk, stirring continuously until mixture is the consistency of a thin glaze. Add vanilla.
10. Blend well.
11. Food coloring may be added, if desired.