lumicero/recipes-ing2inst huggingface dataset:
Title: Best Ever Butter Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 1/2 all-purpose flour
- 2 vanilla
- 1 baking powder
- 1
Instructions:
1. Combine butter, sugar, and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds. Wrap in plastic wrap and shape into disks. Refrigerate until firm (about 2-3 hours).
2. Heat oven to 400 degrees. On lightly floured surface roll out dough, 1/3 at a time (keeping remaining dough refrigerated). Roll to 1/4 inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with decorative sugars if you don't plan on frosting them. Bake 6-10 minutes or until edges are very lightly browned. Cool completely.
3. Frost or decorate as desired.
4. Preparation time does not include time in refrigerator.
Title: Cherry Pineapple Flufftastic
Ingredients:
- 1 crushed pineapple
- 1
- 0.5
- 1
Instructions:
1. Combine all ingredients and about 1/2 can of the pineapple juice.
2. Mix and place in refridgerator for about 2 hours.
Title: Tea-Scented Mandarins
Ingredients:
- 2 mandarin oranges
- 1/2 clementines
- 2 black tea
- 1 honey
- ground cardamom
Instructions:
1. Place orange (or clementine) segments in a small bowl.
2. Pour tea over them and drizzle with honey; sprinkle with cardamom.
Title: Simple & Yummy Butterscotch Cake
Ingredients:
- 1 eggs
- 2 butterscotch pudding
- 1 brown sugar
- 1/2
- 11
Instructions:
1. Preheat oven to 350.
2. Mix together cake mix, eggs and pudding.
3. Pour batter into 9x13 greased pan and sprinkle with brown sugar and butterscotch chips.
4. Bake 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
Title: White Chocolate-Iced Blueberry Loaf
Ingredients:
- 2 1/2 all-purpose flour
- 1 granulated sugar
- 3 baking powder
- 1/2 salt
- 1/4 allspice
- 1 buttermilk
- 1/4 butter
- 2 eggs
- 1 1/2 blueberries
- 1/2 pecans
- 1/4 white chocolate chips
- 3 powdered sugar
- 1 -2 milk
Instructions:
1. Heat oven to 350 degrees Fahrenheit.
2. Grease bottom only of 9X5-inch loaf pan.
3. In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.
4. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
5. Cool in pan on wire rack 10 minutes.
6. Run knife round edges of pan to loosen loaf.
7. Remove loaf from pan; place on wire rack.
8. Cool completely, about 1 ½ hours.
9. In small microwavable bowl, microwave white chocolate chips on high 30 seconds. Stir until melted; if necessary microwave in additional 10 second increments until melted.
10. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.
11. Drizzle icing over loaf. Let stand until icing is set before storing.
Title: Almond Paste or Marzipan
Ingredients:
- 450 caster sugar
- 225 powdered sugar
- 225 eggs
- 2 brandy
- 2 vanilla extract
- 1 lemon juice
- 1/2
- 1
Instructions:
1. Sift the 2 sugars into a bowl.
2. Stir in the eggs and yolks.
3. Place over a pan of nearly boiling water and whisk until thick and fluffy.
4. Remove from heat and sit base in some cold water.
5. Whisk in essence, brandy and juice.
6. Carry on until cool.
7. Stir in ground almonds and knead to form a firm paste.
8. Use as you will.
9. To cover a cake roll out into a circle and drape over the cake (it depends on the size).
10. Press into place and leave to set for at least 2 days.
11. Ice the cake.
Title: Not Your Grandmother's Bread Pudding
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1 raisins
- 1 milk
- 1 eggs
- 1 cinnamon
- 4 salt
- 1 1/2 vanilla
- 6
- 1
- 2
Instructions:
1. Cut buns into half inch cubes.
2. drizzle melted butter over cubes and toss gently to coat.
3. add brown sugar, raisins, cinnamon, Skor pieces and almonds, mixing gently to combine.
4. place in a lightly greased 4 quart casserole dish, set aside.
5. Combine eggs, salt, and vanilla, beating until fluffy with a wisk.
6. add liquid coffee whitener to cooled milk and wisk into egg mixture.
7. Pour over bun cube mixture and gently press cubes into liquid.
8. Place casserole dish in a large pan ( I used my roaster) and fill with hot water one third up the side of the casserole dish.
9. Bake @ 350 degrees for about 1 1/4 hours, or until knife inserted in the centre comes out clean.
Title: Chestnut Chocolate Pots
Ingredients:
- 175 dark chocolate
- 125 egg
- 125 dark rum
- 1
- 2
Instructions:
1. Crush the choocolate to smithereens in the food processor.
2. In a saucepan, heat the cream and milk until just about boiling and, with the motor off, pour into the processor through the funnel over the chocolate.
3. Let it stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds more.
4. Add the chestnut puree and rum through the funnel, and process until everything is incorporated.
5. Remove the blade and using a rubber spatual and a spoon, fill 6 x 125ml glasses or pots.
6. Refrigerate for 5 hours or overnight to set, but be sure to take out long enough in advance to take the chill off as if it's too cool it will interfere with the "smoothness" of the dessert.
7. If wished, put a jug of unwhipped double cream on the table and let people pour it over their pots as they eat.
Title: Strawberry Trifle
Ingredients:
- 1/3 sugar
- 1 cornstarch
- 1/4 salt
- 2 eggs
- 2 1% low-fat milk
- 1 vanilla extract
- 6 dry sherry
- 1/4 frozen sweetened strawberries
- 16
Instructions:
1. To make custard, in bowl, whisk together sugar, cornstarch, salt and eggs until smooth. Slowly whisk in milk.
2. Transfer mixture to heavy bottomed saucepan. Place over medium heat and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Reduce heat to low; whisk 1 minute more. Remove from heat; whisk in vanilla.
3. Transfer to bowl; place a sheet of plastic wrap directly onto surface of custard. Refrigerate until cold.
4. Place 1 slice angel food in bottom of a 1-cup individual glass dish; sprinkle with 2 teaspoons of sherry. Spread 2 tablespoons strawberries evenly over cake; spread 1/3 cup custard over strawberries. Top with 2 tablespoons strawberries; garnish with whipped cream and almonds.
5. Repeat with remaining ingredients to make 6 individual servings.
6. Alternative: Assemble trifle in 1 6-cup glass serving dish.
Title: Apple Cake
Ingredients:
- 1 3/4 sugar
- 3 eggs
- 2 flour
- 2 vanilla
- 1 salt
- 1 raisins
- 1 1/2 cinnamon
- 1/2 apples
- 1 baking soda
- 2 butter
- 1 milk
- 6 brown sugar
- 1/4 confectioners' sugar
- 1/2 - 3/4
- 4
Instructions:
1. Cover raisins with water, cook for 3 minutes, drain well.
2. Preheat oven to 325 degrees and grease a 13x9 inch pan.
3. Mix dry ingredients together.
4. Make a well in the middle of the dry ingredients and add oil, eggs and vanilla. Mix thoroughly.
5. Stir in raisins, nuts and apples. Pour into prepared pan and bake for 1 hour.
6. Remove from oven and let cool before frosting.
7. Frosting: Combine the 6 tablespoons butter with the 1/4 cup milk and 1/2 to 3/4 cup brown sugar and boil for 2 minutes.
8. Let cool. Mix in 4 cups confectioners sugar 1 cup at a time until spreading consistency.
9. After frosting, sprinkle some chopped nuts on top.
10. As an option, replace the frosting with ice-cream. Mmmm.
Title: Banana Snow
Ingredients:
- 6 bananas
- 2 sugar
- 2 lemon juice
- 1 plain yogurt
- 1
- 3
Instructions:
1. Peel and mash the bananas.
2. Mix in sugar and lemon juice.
3. Add the yogurt and cream and blend well.
4. Fold in egg whites and spoon into individual dishes.
5. Sprinkle with chopped nuts.
Title: Double-Chocolate Surprise Balls
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 3 unsalted butter
- 3 margarine
- 1/4 brown sugar
- 2 egg
- 1 vanilla
- 1/2 granulated sugar
- 3 1/2
Instructions:
1. Stir together the flour, baking powder, salt and cocoa.
2. Cream together the butter, margarine and brown sugar.
3. Beat in egg and vanilla until well blended.
4. Stir in flour mixture.
5. Shape into a ball, wrap in plastic wrap and chill several hours.
6. For each cookie, place a chocolate kiss on 1/2T.
7. of dough.
8. Press dough around kiss to cover completely.
9. Place on ungreased baking sheet and bake at 350 degrees for 10-12 minutes.
10. While still warm, roll in granulated sugar.
Title: Pineapple Squares
Ingredients:
- 1 sugar
- 6 cornstarch
- 1/2 salt
- 2 pineapple chunk
- 1 pineapple
- 2/3 milk
- 1 sugar
- 1 dry yeast
- 1 butter
- 1/4 warm water
- 4 flour
- 4
Instructions:
1. Filling:.
2. Mix dry ingredients in a large saucepan. Stir in egg yolks and pineapple juice, then stir in pineapple. Cook over medium heat, stirring constantly, until thick and smooth. Cool.
3. Dough:.
4. Scald milk and sugar, cool to lukewarm. Dissolve yeast in warm water. Add milk. Add beaten egg yolks.
5. Put flour into a large bowl. Cut in butter with pastry blender. Stir in yeast and milk mixture. Combine well.
6. Divide dough in half. Roll out 16x10" to fit greased jelly roll pan, have edges hang over. Spread with pineapple filling. Roll out the rest of the dough for the top. Seal edges. Slit top for steam.
7. Cover and let rise until the dough is doubled (about 1 hour).
8. Bake in a 375 oven for 35 minutes. Frost while still warm.
9. Serve cold.
Title: Layered Pudding Dessert
Ingredients:
- 1/2 butter
- 1 flour
- 1 pecans
- 8 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 1 instant devil's food pudding
- 2 French vanilla instant pudding
- milk
Instructions:
1. Combine butter, flour, and pecans.
2. Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
3. Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
4. Spread over cooled crust.
5. Blend instant puddings with milk until thick. Spread over cream cheese filling.
6. Top with remaining Cool Whip and chill well.
7. ***You can use whatever flavor instant pudding you like.
Title: Awesome Banana Pudding
Ingredients:
- 1 cream cheese
- 1 sweetened condensed milk
- 1 banana cream instant pudding
- 1 instant vanilla pudding
- 3 milk
- 1 vanilla
- 8 bananas
- 4
Instructions:
1. In a large bow, beat cream cheese until fluffy.
2. Beat in condensed milk,pudding mix, cold milk and vanilla until smooth.
3. Fold in half the whipped topping.
4. In 9 x 13 dish layer vanilla wafers with bananas and pudding mixture.
5. Top with remaining whipped topping.
6. Chill well.
7. **Cook time is the chill time. There is no cooking involved.
Title: Peanut Butter Bread Pudding With Coffee Liqueur Sauce
Ingredients:
- 3 heavy whipping cream
- 1 1/2 eggs
- 3 sugar
- 2 salt
- 3/4 crunchy peanut butter
- 1 vanilla
- 1 unsalted butter
- 1 light brown sugar
- 12
- 6
- 1/2
- 2
Instructions:
1. Lightly butter 13x9-inch glass or ceramic baking dish.
2. In medium saucepan, combine milk and cream. Cook over medium heat until bubbles just begin to appear around edges; remove from heat.
3. In large bowl, whisk together eggs, 2 egg yolks, sugar and salt. Slowly add milk mixture, whisking constantly. Whisk in 1/2 cup of the peanut butter and vanilla.
4. Spread remaining 1/2 cup peanut butter over one side of the bread slices; arrange in baking dish, peanut butter side up. Pour egg mixture over bread (slices will float).
5. Cover and refrigerate 1 hour. Heat oven to 350°F Place baking dish in large roasting pan or broiler pan; pour hot tap water into roasting pan, almost halfway up sides of baking dish. Bake 45 to 55 minutes or until top is puffed and knife inserted in center comes out almost clean. Let stand 30 minutes; serve warm.
6. Meanwhile, melt butter in heavy small saucepan over low heat. Stir in brown sugar and liqueur; cook 2 minutes or until brown sugar dissolves. Remove from heat; let stand 1 minute to cool slightly.
7. Whisk in 2 beaten egg yolks. Return to low heat; cook 4 to 5 minutes or until mixture coats back of spoon, stirring constantly. Strain through fine sieve, if necessary. Serve warm sauce over pudding.
Title: Sour Cream Sugar Cookies
Ingredients:
- 3 flour
- 1 1/4 baking powder
- 1/2 baking soda
- 1 ground nutmeg
- 1/8 salt
- 1 1/2 granulated sugar
- 1/2 butter
- 1 sour cream
- 1 egg
- 1 1/2
Instructions:
1. In a med.
2. bowl, combine the flour, baking powder, baking soda, nutmeg, and salt.
3. In a large bowl, cream sugar and butter, beating until fluffy.
4. Add the sour cream, egg, and the lemon extract and beat well.
5. Stir in the flour mixture.
6. Cover and refrigerate for 1 hour or until thoroughly chilled.
7. Preheat the oven to 375°F.
8. Take out 1/3 of the dough.
9. Return rest to fridge.
10. On a lightly floured surface, roll out dough to 1/4-inch thickness and cut into shapes with cookie cutters.
11. Using a spatula, transfer the cookies to ungreased cookie sheets, placing them 2 inches apart.
12. Bake for 8 to 10 minutes or until the edges are lightly browned.
13. Remove cookies and cool on wire racks.
14. Repeat with remaining dough.
15. Store cookies in an airtight container.
16. These freeze well also.
Title: Creamy Cardamom Rice Pudding (Vegan)
Ingredients:
- 5 vanilla-flavored soymilk
- 1/3 basmati rice
- 1/4 salt
- 1/3 light brown sugar
- 1/3 golden raisin
- 1/3 vanilla extract
- 1 ground cinnamon
- 1 ground cardamom
- 1/2 rose water
- 6
Instructions:
1. Bring soymilk, rice and salt to a boil in saucepan. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until rice is tender. stirring frequently.
2. Stir in brown sugar, raisins, almonds, vanilla, cinnamon, and cardamom. Cook 5 minutes, until thickened.
3. Remove from heat, and divide umong 6 bowls. Serve warm or cold, garnished with chopped almonds and sprinkled with rose water, if desired.
Title: Lemon Pillow Cake by Kate
Ingredients:
- 1 eggs
- 2 water
- 1/3 Cool Whip
- 1 1/4
- 1
Instructions:
1. NOTE:
2. The egg, oil and water measures listed above may not be what is called for by your boxed cake mix. Please use what is called for by your cake mix.
3. CAKE:
4. Mix cake as directed on box and pour into a 9x13 pan.
5. Place spoonful of lemon pie filling in blobs over batter.
6. Bake as directed on the box.
7. Let cool completely.
8. Cake batter covers blobs, so there will be pockets of lemony filling inside.
9. FROSTING:
10. Mix frosting and Cool Whip together and spread on cake.
11. This cake needs to be kept refrigerated.
Title: Rhubarb Nutty Crumble
Ingredients:
- 24 fresh rhubarb
- 6 fresh strawberries
- 8 sugar
- 2/3 all-purpose flour
- 5 unsalted butter
- 2 orange zest
- 2 ground cinnamon
- 1 golden brown sugar
- 2 walnuts
- 2/3 pecans
- 1/3 all-purpose flour
- 1/4 unsalted butter
- 2
Instructions:
1. Preheat oven to 375°F.
2. Mix fruit, sugar, flour, butter and port in large bowl to combine.
3. Divide mixture among eight 1-cup ramekins. Place ramekins on large baking sheet and bake fruit mixture 10 - 15 minutes.
4. Meanwhile, prepare crumble:
5. Mix golden brown sugar, chopped walnuts, flour and butter in medium bowl.
6. Crumble over hot rhubarb mixture, dividing equally.
7. Place back in the oven and bake until rhubarb mixture is tender and bubbling, and crumble is golden brown, approximately 20 minutes.
8. Serve warm with a scoop of your favourite vanilla ice cream.
9. At Manor Inn, they serve crumble with some fresh blackberries, strawberries and a drizzle of strawberry puree with cream.
Title: Simple Apple Crisp - Dairy Free
Ingredients:
- 6 apples
- 1/3 brown sugar
- 1 lemon juice
- 2/3 flour
- 2/3 oats
- 1/2 brown sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 margarine
Instructions:
1. Place 6 apples in a 9-inch pie pan; add 1/3 cup brown sugar and 1 tbs lemon juice.
2. Mix together in seperate bow: 2/3 cup flour, 2/3 cup oats, ½ cup brown sugar, ½ tsp cinnamon, ½ tsp nutmeg, ½ cup margarine.
3. Spread crumbly mixture over the apples.
4. Bake for 30 minutes at 300- 350.
Title: Rhubarb Crunch With Punch
Ingredients:
- 1 flour
- 1 brown sugar
- 3/4 quick oatmeal
- 1/2 salt
- 1/2 butter
- 4 rhubarb
- 1 wine
- 1 vanilla
- 2 cornstarch
Instructions:
1. Mix flour, sugar, oatmeal, salt and butter and spread 1/2 of mixture into 9 x12 baking dish.
2. Spread the chopped rhubarb for the second layer.
3. Cook the wine, sugar and cornstarch until thick and pour over the top.
4. Spread remaining 1/2 of oatmeal mixture over the top.
5. Bake at 350 degrees for approximately 45 minutes.
Title: Buttercream Frosting
Ingredients:
- 1 milk
- 1/4 cornstarch
- 1 butter
- 1 sugar
- 1 vanilla
Instructions:
1. Cook milk and cornstarch over low heat until pasty.
2. Remove from heat and cool completely.
3. Whip butter, sugar and vanilla.
4. Add milk and cornstarch mixture a little at a time, while whipping at high speed.
5. Frost cooled cake.
Title: Mixed Berry Cobbler
Ingredients:
- 1/2 dark brown sugar
- 1 1/4 cornstarch
- 1 frozen mixed berries
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 8 unsalted butter
- 1/2 heavy cream
- 1/3 powdered sugar
- 1/2 heavy whipping cream
- 1 powdered sugar
- 1 1/2 honey
Instructions:
1. Stir together brown sugar and cornstarch in a large bowl. Add berries and toss to coat. Microwave on low for 1 minute or until berries are warm. Transfer mixture to a shallow 9x9 baking dish.
2. In the bowl of a food processor combine flour baking powder and salt. Add butter and pulse to create lumpy mixture. Add cream and pulse until dough forms. Dough will be soft. Spoon dough over berries.
3. Melt remaining 2 tablespoons butter and drizzle over mounds of dough. Sprinkle with powdered sugar.
4. Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.
5. Serve with honey whipped cream.
6. For The Whipped Cream:
7. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the powdered sugar into the mixing bowl, then add honey, and the whipping cream. Whisk just until the cream reaches stiff peaks. You can use your electric mixer for whipping the cream, if preferred. Store any unused portion in an airtight container for up to 10 hours.
Title: Crunchy Peanut Butter Treats
Ingredients:
- 3/4 peanut butter
- 1/4 Splenda sugar substitute
- 1 1/2 walnuts
- 1/2 sesame seeds
- 1/2
- 1/3
Instructions:
1. Stir together peanut butter and margarine. Stir in remaining ingredients except sesame seeds, mixing well.
2. Roll in 1-inch balls. Roll in sesame seeds to coat.
3. Place on waxed paper lined tray.
4. Refrigerate at least 2 hours.
5. Store in airtight container in refrigerator.
Title: Easy Microwave Fudge Frosting
Ingredients:
- 1/2 butter
- 2/3 powdered sugar
- 3 milk
- 1/3 vanilla
- 1
Instructions:
1. In a microwave safe bowl, melt butter in the microwave.
2. Remove from microwave, add cocoa, and stir until smooth.
3. Add powdered sugar, milk and vanilla.
4. Beat with an electric mixer on medium speed until smooth and creamy.
5. Allow to cool slightly before frosting cake.
6. Makes enough to frost a double layer cake. Cut in half if frosting the top only of a 9x13 cake.
Title: Orange Dreamsicle Mousse
Ingredients:
- 1 sugar-free orange gelatin
- 1 sugar-free instant white chocolate pudding mix
- 1 mandarin oranges
- 1 fat-free cool whip
Instructions:
1. Dissolve the gelatin in 1 C boiling water.
2. Add 1 C cold water and let set up for 5 minutes.
3. Using an electric mixer, beat dry pudding mix into the jello until well blended. May have to set up for 5 minutes in refrigerator.
4. Fold in mandarin oranges and cool whip.
5. Chill either in a bowl or in individual mousse dishes.
Title: Cocoa Powder Cookies.
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/4 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 1/4 cocoa powder
- 1/2 baking soda
- 1/8 salt
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Make sure that the butter is at room temperature, or put the butter in the microwave for about 15 seconds just to soften it up.
3. Using a mixer, cream the butter, brown sugar and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract and mix until combined.
5. In a separate bowl, sift the flour, cocoa powder, baking soda and salt.
6. Add the dry ingredients into the wet ingredients and mix until everything is incorporated and you're left with a luscious chocolate dough.
7. Make truffle-sized balls and place them on a parchment lined baking sheet.
8. Bake for exactly 8 minutes--no longer--no less.
9. Let them cool.
10. Enjoy! :).
Title: Wattilappam
Ingredients:
- 10 eggs
- 2 1/2 coconut milk
- 1 jaggery
- 1 cinnamon
- 1 nutmeg
- 1 salt
- 1/2 cardamom
- 2 cashews
Instructions:
1. Beat the eggs well.
2. Grate the jaggery and mix with the egg batter.
3. Add all the other ingredients and mix well.
4. Pour the mix into a greased bowl.
5. Cover with oil paper & steam for 1 1/4 hours
6. Let it cool in the container before serving.
7. Sprinkle some chopped cashews for added taste and decoration.
Title: Apricot Yogurt Frosting
Ingredients:
- 4 powdered sugar
- 1/4 plain yogurt
- 1/4 butter
- 1/4 margarine
- 1 salt
Instructions:
1. In a large bowl, beat all ingredients until smooth and creamy.
2. Makes enough to frost two 9-inch layers.
Title: Oatmeal Dark Chocolate Cherry Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 cinnamon
- 1 baking soda
- 1 salt
- 1 butter
- 1/4 sugar
- 1 brown sugar
- 1/3 maple syrup
- 1 egg
- 2 vanilla
- 3 old fashioned oats
- 1/2 dried cherries
- 1/2
Instructions:
1. In medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
2. In large bowl, use electric mixer to cream the butter and sugars (about 3-4 minutes on medium). Add the maple syrup and mix to combine. Add the eggs and vanilla and beat until well combined, about 1 minute.
3. With mixer on low, add flour mixture in two batches. Mix until just combined. Add oats, chocolate and cherries and mix until combined.
4. Refrigerate dough for 30 minutes.
5. Preheat oven to 350°F.
6. Using ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place each ball on cookie sheet, spacing dough 2 inches apart.
7. Place one sheet on upper rack and one on lower. Bake for 20 minutes, rotating cookie sheets and switching racks halfway through.
Title: Black Bottom Cupcakes
Ingredients:
- 1/2 flour
- 1 sugar
- 1 baking soda
- 1 water
- 1/3 vanilla
- 1 cream cheese
- 1 egg
- 1 sugar
- 1/3 chocolate chips
- 6 powdered sugar
- 1/2
Instructions:
1. Cupcake batter:
2. Sift together dry ingredients.
3. Combine wet ingredients (water, oil, and vanilla).
4. Slowly beat wet ingredients into dry ingredients until well blended. Set aside.
5. Filling:
6. Blend cream cheese, sugar and egg together than add in chocolate chips.
7. Place cupcake liners into muffin pans.
8. Fill liners 1/3 full with chocolate batter.
9. Drop 1 heaping teaspoon of cream cheese mixture into middle of each chocolate mixture.
10. Bake at 350°F for 25-30 minutes.
11. Cool cupcakes for 15-20 minutes.
12. Place on plate and dust tops with powdered sugar.
Title: Banana Split Dessert
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 1 cream cheese
- 1/2 sugar
- 1 vanilla
- 1 vanilla instant pudding mix
- 2 bananas
- 1 pineapple
- 2 flaked coconut
- 1/2 peanuts
- 1 maraschino cherry
Instructions:
1. Mix graham crackers crumbs and butter.
2. Press into a 9x13inch pan.
3. Beat cream cheese until fluffy.
4. Add sugar, vanilla and prepared pudding mix.
5. Spread over crust.
6. top with pineapple.
7. add Bananas.
8. Spread Whipped topping.
9. Sprinkle coconut
10. Sprinkle peanuts.
11. Chill several hours or overnight.
12. Just before serving place 1/2 of a marashino cherry in the center of each piece.
Title: Easy Cool Whip Cake Cookies
Ingredients:
- 1 Cool Whip
- 1 egg
- 1 powdered sugar
Instructions:
1. Preheat the oven to 350 degrees.
2. Mix the cake mix, egg and cool whip together until the batter is smooth. It will be a very sticky batter.
3. Spoon amount into bowl of powder sugar coating evenly.
4. Place on an ungreased cookie tray.
5. Bake 8-10 minutes at 350 degrees. Ovens may vary and cookies may look slightly moist on top, the bottoms will be a slight golden brown.