lumicero/recipes-ing2inst huggingface dataset:
Title: Baby Birthday Cake
Ingredients:
- 2 1/2 carrots
- 2 1/4 raisins
- 1 1/2 whole wheat flour
- 2 wheat germ
- 1/2 baking powder
- 2 cinnamon
- 1 eggs
- 1/4 vanilla
- 2
- 4
- 1
- 1/4
Instructions:
1. Combine the sliced carrots with 1 Cup pluse 2 Tbl. of the apple juice concentrate in a pan, bringing it to a boil. Simmer for 15 to 20 minutes until the carrots are soft. Puree carrots and juice with the raisins in a food processor.
2. Preheat the oven to 350 degrees.
3. Line two 9-inch square cake pans with parchment paper, also greasing the parchment.
4. Mix flour, wheat germ, cinnamon and baking powder in a mixing bowl.
5. Add remaining wet ingredients, adding the carrot/raisin puree last, folding inches
6. Pour evenly into two cake pans.
7. Bake for 35 to 40 minutes, until a toothpick comes clean.
8. Wait until cakes or cooled until you frost.
Title: Sour Cream Scones With Banana Jam and Vanilla Cream
Ingredients:
- 2 self-raising flour
- 1/4 salt
- 300 sour cream
- 1/4 milk
- 300 flour
- 1/4 milk
- 3 dark brown sugar
- 1/4 bananas
- 2 ground cinnamon
- 1 caster sugar
- vanilla extract
Instructions:
1. Preheat oven to 230°C.
2. Place flour and salt in a large mixing bowl and make a well in the centre and stir in sour cream and milk to form a soft dough.
3. Knead lightly on a floured surface until just smooth.
4. Pat to 2cm thickness and cut into round with a floured 4cm to 5cm scone cutter, taking care not to twist as you cut.
5. Place on a oven tray and brush only the tops with milk and then place in the oven in the top upper half and bake for 10 to 12 minutes or until puffed and golden brown.
6. Banana Jam - combine 1/4 cup thicken cream in a fry pan and brown sugar and heat until melted and then add bananas and cinnamon and simmer for 10 minutes stirring occasionally, until thick and jam like.
7. Vanilla Cream - lightly whip remaining cream, sugar and vanilla together until soft peaks form.
8. Serve scones with banana jam and vanilla cream.
Title: Girl Scouts Thin Mints Cookie
Ingredients:
- 1 shortening
- 3 flour
- 1/2 egg
- 1 water
- 3 shortening
- 36
- 3/4
- 6
Instructions:
1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
2. Cover and chill for 2 hours.
3. Preheat oven to 350°F.
4. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
5. To cut, use 1 1/2" round cookie cutter.
6. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
7. Bake for 10 minutes.
8. Remove the wafers from the oven and cool completely.
9. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bowl.
10. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
11. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
12. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet.
13. Refrigerate until firm.
14. Makes 108 cookies.
Title: Killer Chocolate Cake
Ingredients:
- 250 dark chocolate
- 250 butter
- 550 sugar
- 60 hot water
- 180 milk
- 125 eggs
- 4 plain flour
- 300 bicarbonate of soda
- 60 baking powder
- 1 salt
- 10 vanilla
- 1 1/2
- 30
- 1
Instructions:
1. First of all, we need to make the base. Preheat the oven to 150C or 300F degrees.
2. Melt the chocolate in the hot water bath. Brake the chocolate into smaller pieces, place into heatproof ball, add butter and place bowl over a saucepan of simmering water. Make sure the ball does not touch the water.
3. To the melted chocolate and butter mixture add sugar, coffee and hot water. Mix well and stir until sugar dissolves. Remove from hot water bath and let it cool down for about 15 minute.
4. Next add milk to the chocolate mixture. Milk must be cold as it should also lower the temperature of the mixture.
5. Using a hand mixer whisk in eggs one at a time.
6. Add sieved flour, cocoa, bicarbonate of soda, baking powder, salt and mix well either with a wooden spoon or hand mixer until combined.
7. In the end add vegetable oil and vanilla.
8. With a small piece of butter grease 20cm loose bottom cake tin. It should be a deep one as well – approximately 10cm deep as the cake will rise twice in size.
9. Line the tin with parchment paper. Spoon the mixture into the tin and bake for 2 HOURS.
10. When base is ready remove it from the oven, let it cool down so you can handle. Carefully remove from the tin and let it cool down completely.
11. Now you can start preparing the ganache by melting the chocolate in hot water bath same way as described above just without the butter.
12. When chocolate is fully melted remove from hot water bath to cool down (approx. 10min) and add double cream. Mix well until fully combined and glossy.
13. Next step is to make mascarpone cream. Whip the double cream with icing sugar and lemon juice. Add mascarpone and mix well.
14. Cut the base into 3 equal layers and spread mascarpone cream on two of the layers. (reserve a little bit of cream for later) Stuck them on top of each other finishing up with a layer with no mascarpone cream. “plaster” the gaps with remaining mascarpone cream so it looks neat and tidy.
15. Pour the ganache on top of the cake and spread it evenly.
16. When I am covering the cakes with ganache (or any other liquid-ish glazing) I put it onto oven rack so when the glazing is dripping off the sides it goes straight through without flooding the sides and leaving cake looking untidy. Just make sure you put foil or baking tray under the oven rack to catch all the excess ganache without making too much of a mess.
17. Decorate the cake with fruits berries and/or chocolate garnishes.
Title: Cocada (Coconut Custard)
Ingredients:
- 2 sugar
- 2 water
- 3 cinnamon sticks
- 1 flaked coconut
- 3 milk
- 4 eggs
- 1/4 vanilla
- 2
Instructions:
1. In uncovered 2-quart saucepan simmer sugar, water and cinnamon for 10 minutes. Strain; discard cinnamon pieces. Add coconut; cook, uncovered, about 5 minutes or until syrup is nearly absorbed, stirring frequently.
2. Stir in 2 1/2 cups of the milk; cook until mixture is hot. In bowl beat eggs with remaining 1/2 cup milk. Stir about 1 cup of the hot mixture into egg mixture; return to saucepan. Cook and stir until mixture thickens slightly but does not boil. Stir in vanilla.
3. Pour into a 1-1/2 quart bowl or individual serving dishes; chill.
4. Top with whipped cream and garnish with almonds, if desired.
Title: Whole-Wheat Sugar Cookies
Ingredients:
- 1 1/4 flour
- 1/4 whole wheat flour
- 1/4 salt
- 1/2 baking soda
- 4 unsalted butter
- 1/3 granulated sugar
- 1/3 light brown sugar
- 1 pure vanilla extract
- 1 1/4 confectioners' sugar
- 1/4 lemon juice
- 2
Instructions:
1. For cookies, whisk together first 4 ingredients in a medium bowl.
2. Beat butter and sugars together in a separate medium bowl until light and fluffy. Scrape down sides and bottom of bowl, and add the egg white and the extracts; beat until just combined.
3. Add flour mixture, and stir until incorporated. Cover bowl with plastic wrap, and chill for at least 4 hours.
4. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
5. Dust a work surface with flour, Turn out chilled dough directly onto work surface. Roll dough out to a 1/4-inch thickness. Use cookie cutters to cut shapes in dough and gently transfer them to baking sheet. You can reroll the scraps, just be sure to chill in between.
6. Bake cookies for 12 minutes or until set but not browned. Remove cookies from oven and cool for 5 mnutes. Transfer the cookies to a wire rack to cool completely.
7. For the icing, whisk together all the icing ingredients in a large bowl until completely smooth. Mixture should have the consistency of a glaze. If it's too thin, add a bit more sugar. If it's too thick, add a few more drops of lemon juice.
8. Transfer icing to a pastry bag (or a zip-top plastic bag with a small hole in one of the bottom corners). First, outline the cookie or desired design, then fill it inches Let icing harden before serving. Cookies can be kept in an airtight container for up to 3 days.
Title: Light Pumpkin Gooey Butter Cake
Ingredients:
- 1 egg
- 1/2 canola oil
- 1 reduced-fat cream cheese
- 1 pumpkin
- 1 confectioners' sugar
- 1 eggs
- 3/4 vanilla extract
- 1/4 cinnamon
- 2 nutmeg
- 1 butter
- 1
Instructions:
1. Preheat the oven to 350°F Spray a 9 x 13-inch baking dish with nonstick spray.
2. Place the cake mix in a large bowl. Whisk together the buttermilk, egg, and oil in a small bowl until blended. Add the buttermilk mixture to the cake mix, stirring just until blended. Pour the mixture into the baking dish.
3. Beat the cream cheese until smooth. Beat in the pumpkin sugar, yogurt, egg, vanilla, cinnamon, nutmeg, and butter. Spread over the cake mixture. Bake 40 – 50 minutes. You want the center to be a little gooey, so do not over bake.
Title: Chunky Chocolate Almond Blondies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 2 light brown sugar
- 1 butter
- 1 vanilla extract
- 2 eggs
- 1 3/4
- 1
Instructions:
1. PREHEAT oven to 350 degrees F.
2. Grease 13 x 9 inch baking pan.
3. COMBINE flour, baking soda and salt in a small bowl.
4. Beat brown sugar, butter and vanilla extract in large mixer bowl until creamy.
5. Add eggs; beat until light and fluffy.
6. Gradually stir in flour mixture.
7. Stir in 1 cup Chunks and 1/2 cup Almonds.
8. Spread into prepared pan.
9. Sprinkle with remaining chunks and almonds.
10. BAKE for 30-35 minutes or until golden brown and edges start pulling away from sides of pan.
11. COOL completely in pan or wire rack.
12. Cut into bars.
13. Serve and enjoy.
Title: Spago's Chocolate Chiffon Cake
Ingredients:
- 1 1/2 granulated sugar
- 1 all-purpose flour
- 3/4 baking powder
- 2 baking soda
- 1 salt
- 1/4 eggs
- 4 water
- 2 vanilla extract
- 1/2
- 1
Instructions:
1. NOTE: Recipe has been printed in various places with 3/4 cups of oil.
2. Cake is softer but tends to sink in middle.
3. Note: cake can also be made in a bundt pan.
4. Position rack in center of oven and preheat oven to 350 degrees.
5. Butter or coat with vegetable spray and line with parchment round one 9-inch round cake pan.
6. Dust with flour, tapping out any excess flour.
7. Set aside.
8. Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt.
9. Set aside.
10. In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at hight speed.
11. Turn speed to low and pour in the oil, water and vanilla.
12. Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined.
13. Remove bowl from machine.
14. In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form.
15. Start on medium speed and raise speed as peaks begin to form.
16. Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff.
17. With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
18. Scrape into the prepared pan (Note: do not fill cake pans more than 2/3 full. If you have some batter leftover make cupcakes.) and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes.
19. Cool on a rack.
20. To remove, run a sharp knife around the inside of the pan to loosen cake.
21. Invert onto rack.
22. Place 9-inch cardboard round on cake and invert cake onto round.
Title: Peanut Butter Biscuits
Ingredients:
- 275 crunchy peanut butter
- 150 vanilla essence
- 2 -3 egg
- 1
Instructions:
1. Preheat the oven to 180C/Gas 4.
2. In a mixing bowl, beat the peanut butter and sugar together then beat in the vanilla essence and the beaten egg.
3. The dough should be very stiff.
4. Divide the dough into 24 pieces and roll them into balls with your hands.
5. Space the pieces well apart on some well greased baking sheets, then flatten them with a fork.
6. Bake for about 12-15 minutes or until golden brown.
7. Leave them on the sheets for a few minutes to firm up, then transfer to a wire rack until completely cold.
Title: Yeasted Doughnuts
Ingredients:
- 3 - 3 1/4 unbleached all-purpose flour
- 1 instant yeast
- 6 sugar
- 1/2 salt
- 2/3 eggs
- 2 unsalted butter
- 6 vegetable shortening
- 6
Instructions:
1. In a medium bowl, whisk together 3 cups of the flour, the yeast, 6 tablespoons sugar, and the salt. Set aside.
2. Place the milk and eggs in the bowl of a standing mixer fitted with the dough hook. Add the flour mixture and mix on low speed for 3 to 4 minutes, or until a ball of dough forms. Add the softened butter one piece at a time, waiting about 15 seconds after each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until the dough forms a soft ball.
3. Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let the dough rise at room temperature until nearly doubled in size, 2 to 2½ hours. Place the dough onto a floured surface and, using a rolling pin, roll it out to a thickness of ½ inch. Cut the dough using a 2½- or 3-inch doughnut cutter, gathering the scraps and rerolling them as necessary. Place the doughnut rings and holes onto a floured baking sheet. Loosely cover with plastic wrap and let rise at room temperature until slightly puffy, 30 to 45 minutes.
4. Meanwhile, fit a candy thermometer to the side of a large Dutch oven. Add the shortening to the pot and gradually heat the shortening over medium-high heat to 375 degrees. Place the rings and holes carefully into the hot fat 4 or 5 at a time. Fry until golden brown, about 30 seconds per side for the holes and 45 to 60 seconds per side for the doughnuts. Remove the doughnuts from the hot oil and drain on a paper towel–lined rimmed baking sheet or wire rack. Repeat with the remaining doughnuts, returning the fat to temperature between batches. Cool the doughnuts for about 10 minutes, or until cool enough to handle. Roll the warm doughnuts in the remaining 1 cup sugar. Serve warm or at room temperature.
Title: Amazing Red Velvet Cake With Frosting
Ingredients:
- 1/2 shortening
- 1 1/2 granulated sugar
- 2 eggs
- 2 flour
- 2 1/4 baking soda
- 1 vinegar
- 2 vanilla
- 1 salt
- 1 buttermilk
- 1 milk
- 1 flour
- 1 vanilla
- 3 sugar
- 1 butter
- 1
Instructions:
1. Mix vinegar and baking soda in a small dish and set aside.
2. Cream sugar, shortening and eggs until very fluffy.
3. Mix cocoa and food coloring in a small cup to form a paste, then add that to the creamed mixture.
4. Add buttermilk and salt alternately with with flour.
5. Add vanilla and vinegar-baking soda mix.
6. Beat thoroughly after every addition.
7. Pour into two 8 or 9 inch round pans that are greased and floured.
8. Bake 30 minutes at 350°F.
9. TO FROST: In a small sauce pan cook together your milk and flour, stirring constantly until thick.
10. Let cool, then add vanilla and mix well.
11. Cream the butter and sugar in a separate bowl, then gradually add the flour mix.
12. Whip until fluffy.
Title: Green Tea Layer Cake W/Green Tea Frosting
Ingredients:
- 1 all-purpose flour
- 1 cake flour
- 1 baking soda
- 1 salt
- 3 eggs
- 4 white sugar
- 1 1/4 plain yogurt
- 1 vanilla extract
- 1 confectioners' sugar
- 1 1/2 butter
- 1 1/4 cream cheese
- 2 vanilla extract
- 2 milk
- 1
- 1/2
- 1 1/2
Instructions:
1. For the Cake:
2. Preheat oven to 350 degrees.
3. Grease and flour 2 - 9 inch round pans.
4. Sift together the all-purpose flour, cake flour, baking soda, salt, and 4 teaspoons of matcha; set aside.
5. In a large bowl, beat together sugar, oil, and eggs until smooth.
6. Stir in 1 1/2 teaspoons vanilla.
7. Beat the yogurt into the flour mixture just until incorporated.
8. Pour batter into prepared pans.
9. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Cool on wire rack for 30 minutes before removing from pans.
11. For the Frosting:
12. Sift together confectioner's sugar and matcha.
13. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk.
14. Beat with an electric mixer until smooth.
15. Assembling the cake:
16. When the cakes are completely cooled, put one layer on a flat serving plate.
17. Spread a thin layer of frosting over it.
18. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake.
19. Dust with matcha if desired.
20. Serve cold or at room temperature.
21. Makes one 2 layer 9 inch rounds or one sheet.
Title: Napoleon Cake With Whipped Cream (napoleon Schaumtorte)
Ingredients:
- 1 egg
- 7 sugar
- 3/4 bittersweet chocolate
- 1 1/2 heavy cream
- 8 sugar
- 1 sugar
- 2 water
- 7 butter
- 1
- 2 1/2
- 1
- 1/2
- 4 1/2
- 1
Instructions:
1. FOR THE CAKE: Beat egg, egg yolks, and sugar until creamy. Add almonds, chocolate, orange peel, and cake crumbs; continue beating. Fold in gently stiffly beaten egg whites. Bake in two greased and floured 8 or 9 inch cake tins in 300 degrees F. oven for 20 to 25 minutes or until toothpick inserted in center comes clean. When cool split each cake into 2 layers. Spread cream, whipped and sugared, between layers. Pour chocolate icing over top layer.
2. FOR THE ICING: Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler; add butter. Add hot syrup gradually, stirring constantly until smooth and until mixture coats spoon.
3. Viennese Cooking.
Title: Butterscotch Pots De Creme With Caramel Sauce
Ingredients:
- 12 unsalted butter
- 1 dark brown sugar
- 5 heavy cream
- 1 fine sea salt
- 1 vanilla bean
- 6 boiling water
- 1 sugar
- 1 pure vanilla extract
- sea salt
Instructions:
1. MAKE THE POTS DE CREME Preheat the oven to 325°. In a large saucepan, melt the butter. Add the brown sugar and cook over moderately high heat, whisking constantly, until smooth and bubbling, about 5 minutes. Gradually whisk in the cream. Return the mixture to a boil, whisking constantly. Add the salt and vanilla seeds.
2. In a large heatproof bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture. Strain the custard into eight 6-ounce ramekins. Set the ramekins in a small roasting pan and place it in the middle of the oven. Fill the roasting pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with foil and bake for 1 hour, until the custards are set but still slightly wobbly in the center. Transfer the ramekins to a baking sheet and refrigerate until chilled, 4 hours.
3. MAKE THE CARAMEL SAUCE In a medium saucepan, mix the sugar with 2 tablespoons of water and cook undisturbed over high heat, until a deep amber caramel forms, 6 minutes. Using a moistened pastry brush, wash down any crystals from the side of the saucepan from time to time. Remove from the heat. Add 2/3 cup of water and stir until smooth. Let the caramel sauce cool, then stir in the vanilla.
4. Top the pots de creme with the caramel sauce and whipped creme fraiche, sprinkle with Maldon sea salt and serve.
Title: Fried Ice Cream Dessert
Ingredients:
- 2 butter
- 1/2 brown sugar
- 1 vanilla ice cream
- 1/2 ground cinnamon
- 1/2 honey
- 1 1/2
- 1
Instructions:
1. Heat oven to 375 degrees F.
2. In a 10 inch skillet, melt butter over medium heat. Add almonds; cook and stir 3 minutes.
3. Stir in crushed cereal, coconut and brown sugar. Mix well.
4. Press mixture into the bottom of an ungreased 9x13 inch pan or baking dish. Bake 8 minutes. Let cool and place in freezer for 30 minutes.
5. While pan is cooling, remove ice cream from freezer and allow to soften in a large bowl.
6. Sprinkle cinnamon over softened ice cream and mix well. Spread over cooled crust, cover and freeze for about 4 hours.
7. Cut into 5 rows by 3 rows and serve with honey, caramel and/or chocolate sauce drizzled over top!
Title: Marshmallow Cupcakes
Ingredients:
- 120 all-purpose flour
- 120 caster sugar
- 1 1/2 baking powder
- 1 salt
- 3 unsalted butter
- 120 egg
- 1 vanilla extract
- 1 marshmallows
- 12 icing sugar
- 250 butter
- 5 vanilla extract
- 2 1/2 mini marshmallows
- 1
Instructions:
1. preheat the oven to 170c.
2. put the flour,sugar,bakingpowder,salt,butter,egg,milk and vanilla extract into a bowl and whisk -- make sure not to overmix.fold in the marshmallows.
3. spoon into muffins cases and bake for 25 mins-30 minutes.
4. insert a skewer into the centre to see if they are done. they should be springy to the touch.leave them to cool on a cooling rack.
5. melt the marshmallows in a heatproof bowl over a pan of simmering water. when the cupcakes have cooled down scoop the centre out to make a small hollow and then dollop the mixture into the well.
6. now to make the icing you have to combine all the ingredient into a bowl except for the marshmallow. then beat together for 15 mins till light and fluffy. then fold in the marshmallows.
7. then frost the cupcakes -- ENJOY.
Title: Vegan Chocolate Chip Cookies
Ingredients:
- 1 wheat flour
- 1 vital wheat gluten
- 3 baking powder
- 1/2 baking soda
- 1 pure maple syrup
- 1/2 peanut butter
- 1/2 bananas
- 1/2 vanilla
- 2 cinnamon
- 2 granola cereal
- 2 dark chocolate
- 1/2
- 1
Instructions:
1. Preheat the oven to 350°F; line light baking sheet with tin foil to prevent sticking. Place the sheet in the freezer for a few minutes.
2. Note: If you are using a dark baking sheet, you will need to reduce the baking time as this will cause the cookies to bake faster.
3. Combine the dry ingredients. In a separate container, mix the pure maple syrup, agave nectar, peanut butter, banana, banilla, and cinnamon. Mix the dry ingredients into the wet ingredient. Fold the granola and chocolate chunks into the mix. Place batter into the refrigerator for 15 minutes.
4. The batter will be too sticky to roll, so I recommend using a tablespoon to spoon the batter onto the sheet. Bake in a preheated oven at 350°F for 15-17 minutes. Keep a close eye on them if you determine they aren't cooked completed after 15 minutes, as they will burn shortly thereafter.
5. Let cool for about 5 minutes and place them onto a baking rack to complete cooling. The rack is important because the moisture content is high and the cookies will have an uncooked texture if the are not cooled in this manner.
6. In between sheets, I recommend placing the baking sheet in the freezer for a few minutes. Also, I'd leave the batter in the refrigerator while baking to keep firm. Keeping the batter and baking sheet cool allows the cookies to rise. If you choose not to cool the batter and the sheet, the cookies will not rise but will spread out and you will have flat cookies. If you choose to use the batter at room temperature, I would reduce baking time to about 13-14 minutes.
Title: Chunky Chocolate Cookies
Ingredients:
- 1/2 butter
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/2 brown sugar
- 1/4 sugar
- 1 egg
- 1 1/2 vanilla
- 6
Instructions:
1. soften butter by letting it sit on counter for 30 minutes.
2. Preheat oven to 375 degrees F.
3. Mix flour and baking soda in a large bowl, set aside.
4. Mix butter and sugar at medium speen on an electric mixer or by hand until creamy.
5. Add egg and vanilla, mix well.
6. Add half of flour mixture and stir or mix at low speed with a mixer.
7. Add rest of flour mixture and mix well.
8. Break off pieces of the chocolate bars and mix into the cookie dough.
9. When all ingredients are mixed together, drop spoonfuls of dough onto an ungreased cookie sheet.
10. Bake for 8-10 minutes or until golden brown.