lumicero/recipes-ing2inst huggingface dataset:
Title: Bara Brith - Wales
Ingredients:
- 1 brown sugar
- 1/2 orange marmalade
- 2 cinnamon
- 1 self-raising flour
- 1 tea
- 1/2
Instructions:
1. Put the fruit in a large basin with the sugar, and just cover with warm strained tea. Leave overnight.
2. Next day, add to the fruit mixture the marmalade, cinnamon, the beaten egg and flour. Mix well together until you have a nice, slack mixture.
3. Bake in a loaf tin, greased and lined with buttered paper. Bake at 325F for 1 1/2 hours.
4. Preparation time is overnight soaking, plus 10 minutes active preparation the following day.
5. You can get interesting flavours by choosing unusual teas.
Title: Ohio Buckeyes
Ingredients:
- 1/2 butter
- 1 powdered sugar
- 1 1/2 creamy peanut butter
- 1 vanilla
- 2 shortening
- 1
Instructions:
1. Combine First 4 and refrigerate for 1 hour.
2. Roll into 1 inch balls.
3. Melt chips and shortening, Dip balls into chocolate w/ toothpick and coat. Place on wax paper and let set.
Title: Creamy Microwave Rice Pudding
Ingredients:
- 1 1/2 vanilla pudding mix
- 2 sugar
- 1 1/4 milk
- 1/2 cooked rice
- 1/4 raisins
Instructions:
1. Place all ingredients in 1qt microwave bowl.
2. Mix well.
3. Microwave on high for 7-9 minutes, stirring every 3 minutes.
4. Pudding should come to a boil.
5. After pudding has boiled, remove and stir well.
6. Cover and let set for 10 minutes.
Title: Apple-Cranberry Cake With Cider Sauce
Ingredients:
- 2 1/4 flour
- 1 1/2 ground cinnamon
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 butter
- 3/4 margarine
- 1/3 sugar
- 2 brown sugar
- 1 eggs
- 2 buttermilk
- 1/2 granny smith apples
- 1/4 dried cranberries
- 3 granulated sugar
- 2 flour
- 1/4 butter
- 1/4 margarine
- 1/4 ground cinnamon
- 2 ground ginger
- 1/3 pecans
- 2 apple cider
- 2 light corn syrup
- 1 fresh lemon juice
- 1/8 butter
- margarine
- cornstarch
- ground cinnamon
Instructions:
1. Heat oven to 350°F Grease and flour a 9 or 10 inch springform pan; Or 2 loaf pans; Or 1 Bundt pan. In a medium bowl, stir flour, cinnamon, baking powder, baking soda and salt until blended.
2. Beat butter in a large bowl with mixer on medium speed until creamy. Gradually add sugars; beat 2 minutes or until fluffy. Beat in eggs 1 at a time until well blended. On low speed alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Reserve ½ Celsius diced apples and 2 T. cranberries. Stir remaining apples and cranberries into batter and spread evenly in prepared pan(s).
3. Topping: Put sugar, flour, butter, cinnamon and ginger in a medium bowl. Mix with fingers until crumbly. Stir in pecans and reserved apple and cranberries; sprinkle on batter.
4. Bake 1 hour 15 minutes to 1 hour 25 minutes or until a wooded toothpick inserted in the center comes out clean. Let cool in pan on a wire rack before removing pan sides. Serve with cider sauce.
5. Cider Sauce: (Optional).
6. Stir cider, syrup, sugar and lemon juice in a medium saucepan until blended. Bring to a boil, reduce heat slightly, and boil gently 15 minutes or until reduced to 1 1/3 cup.
7. Meanwhile, stir butter, cornstarch and cinnamon in a cup until smooth. Reduce heat to low; whisk into cider mixture. Simmer 1 minute or until slightly thickened. Serve warm or room temperature.
Title: Crepes Sylvia
Ingredients:
- 4 eggs
- 1 flour
- 1 milk
- 1 orange, rind of
- 2 brandy
- 2 butter
- 1 sugar
- 1/2 salt
- 2 butter
- 1 cream cheese
- 3 orange, rind of
- 3 sugar
- 1/2 butter
- 1/2 sugar
- 1 orange, juice of
- 1/2 brandy
- 1/4 peach brandy
- 1/4 strawberry
- 1
Instructions:
1. For Crepes:
2. Combine all ingredients in blender and whirl until completely mixed.
3. Refrigerate at least 1 hour.
4. Heat a 7 to 8 inch crepe pan and brush bottom with butter.
5. For each crepe pour 2 to 3 tablespoons batter in pan, swirling it around until it covers entire bottom.
6. Cook over moderate heat 1 to 2 minutes.
7. Turn and cook about 30 seconds.
8. Stack crepes between pieces of waxed or parchment paper.
9. *Can be made the day before and refrigerated.
10. For Filling:
11. Combine all ingredients with electric mixer and blend well.
12. To assemble:
13. Place about a heaping tablespoon of filling along one side of each of 16 crepes. Refrigerate or freeze any remaining crepes.
14. Roll crepes and stack on a platter; refrigerate at least 1 hour.
15. *This can be done the day ahead.
16. For sauce:
17. Heat a large skillet or saute pan.
18. Add butter;when melted blend in sugar,orange and lemon juices, and all liqueurs.
19. Add mashed strawberries and stir until sauce is bubbling.
20. Add sliced strawberries and then the crepes.
21. Spoon sauce over until crepes are just heated through. Don't let them get too hot or the filling will ooze out.
22. Allow two crepes per serving with sauce and berries spooned over.
Title: Apple Cake
Ingredients:
- 4 apples
- 2 sugar
- 1 eggs
- 2 baking soda
- 1 1/2 salt
- 1/2 flour
- 2 powdered sugar
- 1 1/2 evaporated milk
- 3/4 coconut
- 1 pecan pieces
- 1 vanilla
- 1 butter
- 1/8
Instructions:
1. For cake: Pour sugar over apples and let stand for 20 minutes.
2. Beat oil and eggs; add sugar and apples.
3. Sift soda, salt and flour together and add to the mixture.
4. Pour into ungreased 13x9 pan; bake at 350 for 45 minutes.
5. For icing: mix sugar, milk, coconut, pecans and vanilla in saucepan.
6. Cook to thread stage; test with spoon until the mixture drips and leaves threads or strings hanging (approx. 230 degrees).
7. When this is reached, remove from heat and add butter; spread on cake.
Title: Flan
Ingredients:
- 2 sugar
- 1/2 water
- 1 cream cheese
- 1 evaporated milk
- 4 eggs
- 1 vanilla
- 1 salt
Instructions:
1. Mix 1 cup of sugar and water in heavy saucepan. Bring to a boil oven med-high heat. Boil until syrup turns golden brown.
2. Remove from heat; immediately pour into 8 to 9 inch round cake pan, tilting pan to distribute the syrup evenly on the bottom and sides.
3. Beat cream cheese with remaining 1 cup sugar with electric mixer on medium speed until well blended, gradually adding milk, beating well after each addition. Blend in eggs, vanilla and salt.
4. Pour into prepared pan, into a larger baking pan; place in oven. Pour boiling water into larger pan to come about ¾ of the way upside the cake pan.
5. Bake at 350°F for 1 hr and 20 min or until knife inserted in the center comes out clean.
6. Remove cake pan from water; cover. Refrigerate several hours.
7. To serve, run metal spatula around edge of pan, unmold onto serving plate.
Title: Vanilla Vlad - Birthday Cake
Ingredients:
- 2 eggs
- 2/3 sugar
- 2 vanilla
- 1 salt
- 1 baking powder
- 1/2 all-purpose flour
- 2
Instructions:
1. Grease and flour sides of two small 7”x 4” oval pans and line bottoms with parchment.
2. Mix and blend together: eggs, sugar, vanilla, maple flavoring, oil & salt.
3. Sift together separately: flour and baking powder.
4. Combine dry ingredients into the wet ingredients.
5. This will be a somewhat stiff batter. Beat until smooth, fill the baking pans equally.
6. Bake at 350 degrees – 30 – 35 minute.
Title: Layered Pumpkin Streusel Cake
Ingredients:
- 1 1/2 light brown sugar
- 1 flour
- 2 ground cinnamon
- 3/4 butter
- 1 1/2 margarine
- 1 walnuts
- 3 eggs
- 1 pumpkin
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F
2. Spray 12-cup fluted tube pan with baking spray; set aside.
3. Combine brown sugar, flour and cinnamon in small bowl.
4. Cut in 1/2 cup butter until mixture resembles coarse crumbs.
5. Stir in walnuts; set aside.
6. Beat remaining 1/4 cup butter and dry cake mix in large bowl until light and fluffy.
7. Add eggs, 1 at a time, mixing well after each addition.
8. Add pumpkin; beat 3 minutes, or until well blended.
9. Sprinkle 1/3 of the brown sugar mixture onto bottom of prepared pan; cover with 1/3 of the batter, spreading to form even layer in pan.
10. Repeat layers 2 more times.
11. Bake 45 minutes, or until wooden pick inserted near center comes out clean.
12. Cool in pan 15 minutes; remove from pan to wire rack.
13. Cool completely.
14. Dust with confectioners' sugar, if desired.
15. Cut into 12 slices to serve.
Title: Cotton Candy Cookies
Ingredients:
- 1/2 granulated sugar
- 3/4 powdered sugar
- 1/2 butter
- 1/2 eggs
- 2 vanilla
- 1 salt
- 1 cream of tartar
- 1 baking soda
- 1 all-purpose flour
- 4 1/4
Instructions:
1. Cream together the granulated sugar, powdered sugar, butter, and cooking oil.
2. Beat in eggs and vanilla.
3. Add dry ingredients, (the next four ingredients) and mix to incorporate.
4. Roll dough into small balls about the size of a quarter.
5. With a heavy bottomed crystal vase with a decorative bottom, or other cookie press, dip in sugar to coat well.
6. Smash each ball of dough so they are spread out and flat.
7. Leaving an imprint and sugar.
8. Bake in a 375 degree oven for 10 minutes, until the edges just start to turn slightly brown.
9. Do not bake too long.
10. Cool on the baking sheet briefly then transfer to wire rack to cool the rest of the way.
Title: Gingerbread Men Cookies
Ingredients:
- 1 butter
- 2/3 dark corn syrup
- 2/3 brown sugar
- 1 egg
- 1 vanilla
- 4 flour
- 3/4 baking soda
- 1 cinnamon
- 1 ginger
Instructions:
1. Combine butter with sugar and corn syrup until smooth.
2. Add the vanilla and the egg, mix well.
3. Sift together dry ingredients and add slowly to the sugar/butter mixture.
4. Blend until dough is smooth.
5. Cover with plastic wrap and place in the fridge for at least one hour, or overnight.
6. On a floured surface, roll out dough until 1/4 inch thick, cut with cookie cutters.
7. Bake on a slightly greased cookie sheet in a preheated oven at 375 degrees for 10-15 minutes.
8. Allow to cool before decorating with icing.
Title: Hillbilly Cake
Ingredients:
- 1 sugar
- 1 cold water
- 1/2 butter
- 1/2 seedless raisin
- 1 clove
- 1/2 allspice
- 1/2 cinnamon
- 1 flour
- 2 baking soda
- 1 butter
- 2/3 brown sugar
- 1 1/2 coconut
- 6
- 1
Instructions:
1. after boiling the ingredients up to the flour -- pour into a large mixing bowl.
2. add the flour, sifted with 1 tsp baking soda.spread in a greased and floured 9x12" baking pan.
3. bake at 350* for about 1 hour.or until cake tests done with toothpick -- or starts to pull away from the sides of the pan.
4. spread with the following:TOPPING:.
5. combine 2/3 cup melted butter with the brown sugar.mix ell.add 6 tbls light cream and 1 cup coconut --
6. Mix thoroughly and spread on warm cake( recipe said to let cool about 25 minutes.).
7. place under a broiler a few minutes till brown and bubbly.
Title: Homemade Whipped Cream and Cream Cheese Icing
Ingredients:
- 1 reduced-fat cream cheese
- 1/2 white sugar
- 1 vanilla extract
- 1/2 heavy cream
- 2
Instructions:
1. Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer.
2. Fit the mixer with the whisk attachment and mix on medium speed until smooth.
3. While the mixture is still whipping, slowly pour in the heavy cream.
4. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
Title: Grain-Free Chestnut Chocolate Cake
Ingredients:
- 1/3 smooth cashew butter
- 1/3 pure maple syrup
- 1 chestnut puree
- 1 pure maple syrup
- 1 3/4 sea salt
- 1/2 dark rum
- 1 pure vanilla extract
- 1 coconut oil
- 2 eggs
- 3
Instructions:
1. Preheat oven to 350 F and line the bottom of 8-inch springform pan with a circle of parchment paper.
2. In a medium bowl, mix cashew butter, coconut flour, maple syrup/agave and coconut milk. Lightly press the dough on the bottom of springform pan and set aside.
3. Place chestnut puree, maple syrup/agave, sea salt and vanilla into a bowl and mix well. Set aside.
4. In a heavy bottom saucepan over low heat melt chocolate and coconut oil. Add to chestnut mix and whisk well. Add the eggs one at a time and whisk until creamy. Using an electric mixer works best.
5. Pour batter in the prepared pan and bake for 35 minutes.
6. Cool in the pan completely then refrigerate for 1 hour before serving.
Title: Carrot Cake With Orange Cream Cheese Frosting
Ingredients:
- 4 eggs
- 1/2 canned pumpkin puree
- 3/4 white sugar
- 1/2 dark brown sugar
- 1/2 vanilla extract
- 2 all-purpose flour
- 1 whole wheat flour
- 1 baking soda
- 2 baking powder
- 2 salt
- 1/2 ground cinnamon
- 2 carrots
- 3 pecans
- 1/4 low-fat cream cheese
- 0.5 confectioners' sugar
- 1/2 orange
- 1/2 Cool Whip
- 1 flaked coconut
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with cooking spray. Cut out parchment paper to fit on bottom of pan.
2. Sift together flour, baking soda, baking powder, salt and cinnamon. Set aside.
3. In a large bowl, beat together eggs, oil, pumpkin, sugars and vanilla. Add in dry ingredients a little at a time. Stir in carrots. Fold in pecans. Pour into prepared pan.
4. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. To Make Frosting: In a medium bowl, combine cream cheese, confectioners' sugar, vanilla, orange zest and juice. Beat until the mixture is smooth and creamy. Fold in cool whip.
6. Frost the top of cooled cake. Top with toasted coconut. Refrigerate.
Title: Jeanne Bice's Life is Just a Bowl of Cherries Dessert
Ingredients:
- 1 cream cheese
- 1/2 sugar
- 2 Cool Whip
- 1 cherry pie filling
Instructions:
1. Mix cream cheese and sugar in a bowl until smooth and gently stir in Cool Whip.
2. In parfait glasses, layer 1/4 cup cream cheese mixture and 2 tablespoons cherry pie filling. Repeat layers util you reach the top of the glass.
Title: Chocolate Marshmallow Pillows
Ingredients:
- 1/4 water
- 2 egg
- 1 pecans
- 2/3 marshmallows
- 12 butter
- 1 margarine
- 1/3 vanilla
- 1 powdered sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a bowl combine cookie mix, oil, water, egg and pecans until dough is soft.
3. Drop dough by a rounded tablespoons or a little less ( these are best on the small side so you can get a taste of marshmallow with every bite!) on an ungreased cookie sheet 2" apart. Slightly flatten tops.
4. Bake 7-9 minutes; take from oven and quickly press cut side of marshmallow half lightly on top of cookie.
5. Bake 1-3 minutes longer or until marshmallow just begins to soften. You can flatten the marshmallow a little if you want.
6. Cool 2 minutes on cookie sheet, remove to cooling racks. Let cool completely about 20 minutes.
7. Meanwhile in a small saucepan or double boiler, melt chocolate chips over low heat stirring frequently until smooth. Remove from heat and add cream, butter and vanilla; blend well. Beat in powdered sugar until smooth.
8. Spread frosting over cooled cookies in a swirling motion covering marshmallow. Let frosting set and enjoy!
Title: Fudge Mint Torte
Ingredients:
- 12 butter
- 1 light brown sugar
- 1 1/2 eggs
- 4 all-purpose flour
- 1 1/2 green creme de menthe
- 2 confectioners' sugar
- 1/4
- 2
Instructions:
1. Preheat oven to 375F and grease three 9" round cake pans; line pans with waxed paper and grease paper.
2. Combine chocolate and butter insaucepan; heat until melted and remove from heat.
3. Pour into large bowl and beat in sugar.
4. Beat eggs in, one at a time.
5. Beat in flour until well blended and pour equally into prepared pans.
6. Bake for 15 to 20 minutes or until tops spring back when lightly touched with fingertips.
7. Cool cakes in pans on wire racks for ten minutes; turn out of pans and peel off waxed paper and let finish cooling completely.
8. Whip cream, creme de menthe and confectioners' sugar until stiff.
9. Stack and fill layers with filling, using 1/3 between each layer and on top.
10. Garnish top with chocolate shavings or sprinkles, if desired.
Title: Bread Pudding W/ Whiskey Sauce
Ingredients:
- 1 milk
- 2 dates
- 1/2 eggs
- 3 sugar
- 1 butter
- 1/4 vanilla
- 1 cinnamon
- 2 butter
- 1/4 sugar
- 1/2 water
- 1
- 2
Instructions:
1. For the pudding:.
2. Preheat oven to 350°.
3. Tear the french bread into small pieces, a little bigger than a quarter, into a large bowl.
4. Combine the chopped dates & the milk with the bread & let stand for 15 minutes, stirring often.
5. Beat together the remaining ingredients until well blended & gently stir into the bread mixture, until well blended.
6. Put into a lightly greased 9 X 9 pan.
7. Bake for 40-50 minutes or until a knife, inserted into the center, comes out clean.
8. For the whiskey sauce:.
9. Melt the butter in a small saucepan.
10. Stir in the sugar, egg yolk & water.
11. Stir constantly on medium heat until sugar is dissolved & sauce has thickened.
12. Remove from heat & stir in the whiskey.
13. ENJOY!
Title: One Bowl Chocolate Cupcakes
Ingredients:
- 1 2/3 flour
- 1 1/2 sugar
- 1/2 shortening
- 1/2 hot water
- 1 baking soda
- 1 salt
- 1/2 eggs
- 2 vanilla
- 1
Instructions:
1. Place all ingredients in a large bowl.
2. Mix at low speed until all ingredients are moistened.
3. Scrape down bowl.
4. Mix at high speed for 3 minutes.
5. Fill baking cups 2/3 full.
6. Bake at 350F for 20-25 minutes.
Title: Grandma's Kolacky Cookies
Ingredients:
- 3 flour
- 1 1/2 butter
- 1/2 sour cream
- 1 confectioners' sugar
Instructions:
1. Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well.
2. Form into 2 balls and store, covered, in refrigerator to chill. Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more.).
3. Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close.
4. Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy!
Title: Bourbon Pumpkin Pie With Pecan Struesel
Ingredients:
- 3/4 unsalted butter
- 1 dark brown sugar
- 1/2 all-purpose flour
- 1/2 pecan halves
- 1 1/4 canned pumpkin puree
- 3 eggs
- 1 1/2 cornstarch
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 ground cloves
- 1/4 salt
- 1/2 milk
- 1/4 Bourbon
- 1
Instructions:
1. Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.
2. In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.
3. In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.
4. Pour the custard into the baked pie crust (pre-bake according to package directions). Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.
5. The pie can be refrigerated overnight. Serve with sweetened whipped cream.
Title: Hamantaschen
Ingredients:
- 1 1/2 flour
- 1 skim milk
- 1/4 salt
- 1 baking powder
- 1/4 applesauce
- 1/2 sugar
- 1/2 vanilla essence
- 1
Instructions:
1. Mix applesauce, sugar and eggwhite in a bowl.
2. Mix flour, salt and baking powder in another bowl and add to applesauce mixture.
3. Add milk and vanilla essence.
4. Mix well with hands.
5. Form into a ball and refrigerate for 1-2 hours.
6. Divide dough into 16 small balls.
7. Roll out each ball to a 3.
8. 5 inch diameter circle (you will need extra flour for hands and board, since the dough is sticky).
9. Place in the center of each circle one (heaping) tsp. of the filling.
10. Form triangles by folding over edges of circle and pinch to create three corners, leaving a small amount of the filling in the center uncovered.
11. Bake on a sprayed cookie sheet, at 375F, 10-15 minutes or until golden brown.
Title: No Cholesterol French Vanilla Cake
Ingredients:
- 1 1/4 water
- 1/3 egg substitute
- 5
- 1
Instructions:
1. Preheat oven to 350°F Grease only the bottom of two eight-inch pans.
2. Beat cake mix, water, oil, and egg whites/product in a large bowl on LOW speed for 2 minutes or stir 3 minutes by hand. Do not overbeat.
3. Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes in pan. Cool completely before frosting.
Title: Mango Fool
Ingredients:
- 2 yogurt
- 1 mangoes in syrup
- 2 mangoes
- 1 lime zest
- 2 lime juice
- 1 sugar
- 1/4
Instructions:
1. Place a double layer of cheese cloth in a bowl.
2. Scoop the yogurt into the bowl and gather the cheesecloth up and around the yogurt.
3. Wrap string around the top of the cheesecloth to close the bundle.
4. Hang in the refrigerator, with a bowl underneath to catch the draining whey, for 3 to 4 hours.
5. Combine the mango slices in syrup, fresh mango, lime zest and juice in a blender and puree until smooth.
6. Pour the mango puree in a bowl and whisk in the strained yogurt, beating until smooth.
7. Beat the whipping cream with an electric mixer until frothy.
8. Add the sugar in a fine stream and continue to beat until soft peaks are formed.
9. Fold the whipped cream into the mango and yogurt mixture.
10. Pour the mango fool into chilled dessert dishes and refrigerate several hours before serving.
Title: Light Chocolate Chip Scones
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2 sugar
- 5 light butter
- 3/4 chocolate chips
- 1 confectioners' sugar
- 1/2 turbinado sugar
- 1
Instructions:
1. Preheat oven to 400 degrees F.
2. Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
3. Fold the chocolate chips into the batter. Make a well in the center and pour in the half-and-half. Fold everything together just to incorporate; do not overwork the dough.
4. Turn the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in half length-wise, then cut in quarters length-wise, giving you 8 squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
5. Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown. Remove immediately from baking sheet and place on cooling racks.
6. While the scones are baking, make the glaze by combining confectioner's sugar with a small amount of water. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones. Sprinkle with turbinado sugar.
Title: Chocolate Chip Oatmeal Cookies
Ingredients:
- 1 unsifted flour
- 1 egg
- 1 1/2 baking powder
- 2 milk
- 1/4 salt
- 1 vanilla
- 3/4 margarine
- 1 3/4 butter
- 1/2 oatmeal
- 1 sugar
- 1/2 light brown sugar
Instructions:
1. Stir together flour, baking powder and salt. Mix together margarine, sugars, egg, milk and vanilla until well blended.
2. Add flour mixture and mix well. Stir in oatmeal and chocolate pieces.
3. Drop by teaspoonfuls onto ungreased baking sheet. Bake in 375°F oven 10-12 minutes or until lightly browned.
4. Makes about 4 dozen 2 1/2-inch cookies.