lumicero/recipes-ing2inst huggingface dataset:
Title: Buttery Russian Tea Cakes
Ingredients:
- 1 margarine
- 1/2 butter
- 1 powdered sugar
- 2 1/4 vanilla
- 1/4 flour
- 3/4 salt
- walnuts
- powdered sugar
Instructions:
1. Heat oven to 400°F.
2. Mix margarine, 1/2 C powdered sugar, and the vanilla.
3. Stir in flour, salt, and nuts.
4. Shape dough into 1-inch balls.
5. Place on ungreased cookie sheet.
6. Bake until set, but not brown, 8 to 9 minutes.
7. Roll in powdered sugar while warm; cool.
8. Roll in powdered sugar again.
Title: Glazed Lemon Loaf Cake
Ingredients:
- 1/2 olive oil
- 1 caster sugar
- 2 eggs
- 1 1/2 self raising flour
- 1/2 salt
- 1/2 milk
- 1 lemon, rind of
- 1/4 caster sugar
- 1
Instructions:
1. Whisk together oil and caster sugar.
2. Add eggs 1 at a time.
3. Mix in flour, salt, milk and lemon rind.
4. Pour into a greased loaf tin.
5. Bake in a mod oven (180 degrees Celcius) for 45 minutes.
6. Take out of oven and pour topping over.
7. allow to cool in the tin.
Title: Devil's Food Cake
Ingredients:
- 1 milk
- 3/4 white sugar
- 1/3 brown sugar
- 1 butter
- 1 eggs
- 3 sour cream
- 1/4 vanilla
- 1 cake flour
- 2 baking soda
- 1 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350.
2. Heat milk in small pan until bubbles form around the edges. Remove from heat.
3. Mix cocoa and white sugar together in a bowl. Slowly beat in warm milk. Let cool.
4. Cream the butter with the brown sugar. Beat in the eggs, sour cream and vanilla. Add cocoa mixture.
5. Mix remaining dry ingredients together and blend in to butter mixture. Don't overbeat.
6. Turn in to two well-greased and floured 9 inch layer cake pans and bake 25-30 minutes, until cake shrinks slightly from sides of pans, and springs back when touched gently in the center.
7. Cool on a rack for a few minutes, then turn out of pans on to rack.
8. Wait until completely cool before frosting.
9. See "7 Minute Frosting" for Easy Frosting Recipe.
Title: Easy Peach Blueberry Crisp
Ingredients:
- 2 fresh blueberries
- 1 frozen blueberries
- 1 all-purpose flour
- 1/2 cinnamon
- 1 sugar
- 1 egg
- 1/2 butter
Instructions:
1. Preheat oven to 375°F.
2. Butter a 9-inch deep dish pie plate or other casserole.
3. In a large bowl, mix fruit and cinnamon.
4. Pour fruit into pie plate or casserole.
5. Put flour & sugar into a food processor & pulse to mix.
6. Turn on food processor and SLOWLY add beaten egg through feed tube.
7. Mix just until the consistency of damp sand.
8. If over processed, a dough will form.
9. You DO NOT want this!
10. Sprinkle flour, sugar, egg mixture over fruit.
11. Jiggle pan slightly to settle topping, but do not pack down.
12. Slowly drizzle melted butter over topping.
13. Bake crisp on a foil lined baking sheet for 30- 45 minutes.
14. Crisp should be bubbly & deep golden brown.
15. Check after 30 minutes.
16. If not browned continued to check every 5-10 minutes until desired doneness & color.
17. Serve warm, either plain or with vanilla ice cream.
Title: Best Blueberry Cobbler
Ingredients:
- 2 1/2 fresh blueberries
- 1 frozen blueberries
- 1/2 vanilla extract
- 1/2 lemon
- 1/2 white sugar
- 1 all-purpose flour
- 1 3/4 butter
- 4 all-purpose flour
- 6 baking powder
- 5 white sugar
- 1 butter
- 2 milk
- 1 sugar
- ground cinnamon
Instructions:
1. Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
2. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
Title: Peppermint Whipped Cream
Ingredients:
- 2 -3
- 1
Instructions:
1. Pulverise the candy canes in a food processor or a spice grinder.
2. Now, take a cup of whipping cream and whip it over a big bowl of ice.
3. Add the peppermint to the cream and fold well to combine(3 tbsps peppermint for 1 cup cream).
4. Spoon cute little dollops of this pink cream on your hot chocolate or hot coffee and/or cakes and other desserts.
5. The plain plethora will now be history and this will take over the kitchen counter!
Title: Anise Cookie Sticks
Ingredients:
- 1/2 butter
- 3 cream cheese
- 1 sugar
- 4 eggs
- 3 1/4 flour
- 3 baking powder
- 1/2 salt
- 2 anise seed
Instructions:
1. Preheat oven to 350.
2. Cream butter and cream cheese.
3. Add sugar gradually.
4. Beat in eggs one at a time.
5. Add rest of ingredients and mix well.
6. Divide dough into 2 rolls the length of the cookie sheet and 1 1/2 inch wide.
7. Bake 25 minutes until light brown.
8. Remove from oven and cut into slices about 3/4 inch thick.
9. Place on cookie sheet cut side down.
10. Return to oven and bake 10 minutes until toasted and crisp.
Title: Simple Jelly Roll Cake
Ingredients:
- 5 eggs
- 1/2 sugar
- 1 vanilla
- 1/2 flour
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. Grease a 15 ½" x 10 ½" jelly-roll pan and line with parchment paper.
3. Beat egg whites in a large bowl until soft peaks form. Gradually beat in ¼ cup sugar and continue beating until stiff peaks form. In a separate bowl, beat egg yolks, vanilla and remaining 1/4 cup sugar. Continue beating until thick, about 6 minutes. Mix in flour just until blended. Gently fold egg yolk mixture into beaten egg whites. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched.
4. To remove cake from pan and cool, sift confectioner's sugar over a clean kitchen towel. Loosen the edges of the cake from the sides of the pan with a small knife. Inver cake onto the prepared towel and carefully peel off the parchment paper. Starting from one short edge, roll up the cke and the towel together, like a jelly roll. Cool completely on a wire rack. After cooling, unroll cake and spread with pastry cream, jams, lemon curd or whichever filling suits your fancy. Roll up from the short side, without the towel this time and transfer, seam side down, to a serving platter. Sprinkle with confectioner's sugar or frost.
Title: Vegan Lemon and Chocolate Fairy Cakes
Ingredients:
- 225 lemon juice
- 150 chocolate
- 50 vegan margarine
- 1 soymilk
- 1
Instructions:
1. Mix the dry cake mix with the lemonade.
2. Put into cupcake cases and bake for 15-20 minutes (or according to packet instructions).
3. As soon as you take the cupcakes out of the oven, drip a few drops of lemon juice into the middle of each one.
4. Leave to cool completely.
5. Meanwhile, put the chocolate chips, vegan margarine and soy milk in a jug and microwave until starting to melt (It is best to do it for too short a time than for too long else it will burn).
6. When the cakes are cooled, pour the chocolate mixture on top and leave to cool again.
7. Enjoy!
Title: Frosted Eggnog Logs
Ingredients:
- 1 butter
- 3/4 margarine
- 1 sugar
- 2 egg
- 1 vanilla
- 3 all-purpose flour
- 1 nutmeg
- 3/4 pecans
- 1/4 butter
- 2 margarine
- 2 powdered sugar
- 1 milk
- vanilla
Instructions:
1. Beat butter at medium speed of mixer until creamy,gradually add sugar,beating well.
2. Add egg and flavorings,mixing well.
3. Combine flour and nutmeg,gradually add to butter mixture,mixing well.
4. Divide dough into 10 portions.
5. Roll each portion into a 15 inch long rope,cut eah rope into 5 (3 inch) logs.
6. Place 2 inchs apart onto ungreesed cookie sheet.
7. Bake at 350 for 10-12 minutes.
8. Cool on wire racks.
9. Dip log ends into vanilla frosting and roll in pecans.
10. Frosting------.
11. Beat butter at medium speed on mixer until creamy.
12. Add sugar and milk alternately,beating after each addition.
13. Add vanilla,beat until smooth and until mixture is spreading consistency.
Title: Cream Cheese Cutouts
Ingredients:
- 1 butter
- 1 cream cheese
- 1 1/2 sugar
- 1 egg
- 1 vanilla
- 1 baking powder
- 1 flour
- 3 1/2 powdered sugar
- 2 butter
- 2 maraschino cherry juice
- 1/2 milk
- 1
Instructions:
1. In a large mixer bowl combine butter and cream cheese. Beat until well combined. Add sugar; beat until fluffy. Add egg, vanilla, and almond extract and beat well.
2. In a medium bowl stir together flour and baking powder. Add flour mixture to cream cheese mixture; beat until well mixed. Divide dough in half. Cover and chill in the refrigerator about 1 1/2 hours or until dough is easy to handle.
3. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with desired cookie cutters. Place on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 minutes or until done. Remove to wire racks; cool.
4. Sift icing sugar into a bowl, beat in maraschino cherry juice and enough milk until of piping consistency. For spreadable icing, add a little more milk. Stir in a few drops of food coloring, if desired.
5. Pipe or spread Almond Frosting onto cooled cookies.
6. Garnish with more colored sugar, dragees or nuts, if desired.
Title: Philadelphia Cream Cheese Pound Cake
Ingredients:
- 3/4 butter
- 1 Philadelphia Cream Cheese
- 3 sugar
- 6 eggs
- 3 cake flour
- 1 vanilla flavoring
Instructions:
1. Note: 3 sticks of butter equal 3/4 lb.
2. All ingredients (including eggs and cream cheese) must be at room temperature.
3. Cream butter well, add cream cheese.
4. Mix thoroughly.
5. Gradually add sugar.
6. Add eggs, one at a time.
7. Add flour gradually, then add vanilla flavor.
8. Place cake in tube pan in COLD oven.
9. Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour)[from the time you turn on the oven].
10. Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the cake (ingredients can be left out over night).
Title: Lollipop Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 2 vanilla extract
- 1 all-purpose flour
- 2 1/4 salt
- 1/4 egg
- 24
Instructions:
1. Beat butter and sugar at medium speed with an electric mixer about 5 minutes or until creamy. Add egg yolks and vanilla, beating until blended. Combine flour and salt; gradually add to butter mixture, beating until blended after each addition. Cover and freeze 30 minutes.
2. Roll dough to a 3/8-inch thickness on a lightly floured surface. Cut desired shapes using favorite seasonal cutters; place on lightly greased baking sheets, allowing space for craft sticks. Insert 1 craft stick into bottom of each cookie.
3. Bake at 350° for 10 to 16 minutes or until edges are golden. (Baking times may vary with different cookie shapes and sizes.) Cool 5 minutes on baking sheets. Slip a metal spatula under cookies to loosen; cool completely on baking sheets.
4. Spread a generous amount of Easy Microwave Frosting where each stick and cookie are joined to ensure stability. Let dry about 30 minutes. Spread a thin layer of Easy Microwave Frosting on front side of each cookie, and sprinkle with desired decorations before frosting dries; then dry completely. Store in a cool, dry place.
5. Easy Microwave Frosting:Microwave 1 (24-ounce) package vanilla candy coating in a glass bowl on HIGH for 2 minutes, stirring every 30 seconds until melted. Divide melted candy coating among individual bowls. (The number of bowls will depend on how many colors you wish to make.) Stir liquid food coloring in desired colors into each bowl. Reheat colored coating as needed.
6. Chocolate Cookies on a Stick: Reduce all-purpose flour to 1 3/4 cups, and add 1/2 cup unsweetened cocoa. Proceed with recipe as directed.
Title: Zucchini Cake With Cream Cheese Frosting
Ingredients:
- 2 1/2 all-purpose flour
- 2 sugar
- 1 1/2 ground cinnamon
- 1 salt
- 1/2 baking powder
- 1/2 baking soda
- 1 eggs
- 4 zucchini
- 2 walnuts
- 1/2 cream cheese
- 3 butter
- 1/4 margarine
- 1 milk
- 1 vanilla extract
- 2 confectioners' sugar
Instructions:
1. Cake:.
2. Combine dry ingredients (flour, sugar, cinnamon, baking powder, and baking soda) in a mixing bowl.
3. Add oil, eggs and mix well.
4. Add zucchini and walnuts; stir well.
5. Pour into a greased 9 x 13 inch baking pan.
6. Bake at 350 degrees for 35-40 minutes.
7. Cool.
8. Frosting:.
9. Beat cream cheese, butter, milk, and vanilla until smooth.
10. Add sugar and mix well.
11. Frost cake.
12. Sprinkle with additional walnuts.
Title: Grilled Chocolate-Peanut Butter Bananas
Ingredients:
- 1 peanut butter
- 1/4 firm bananas
- 6 brown sugar
- 6 butter
- 2 vanilla ice cream
- 1 peanuts
- 1/4
Instructions:
1. In a small saucepan over medium heat; heat chocolate syrup until warm. Slowly whisk in peanut butter until well blended. Keep warm until ready to serve.
2. Preheat grill.
3. Slice unpeeled bananas in half lengthwise. Brush cut ends with melted butter; place face down on hot grill.
4. Grill 3 to 4 minutes, or until bananas have softened and grill marks appear.
5. Turn bananas; spoon 1 tablespoon brown sugar on each banana half.
6. Cover grill; cook until brown sugar has melted and bananas have softened.
7. Place grilled bananas on cutting board. Cut each in half diagonally. Slide bananas out of their peels with a spoon.
8. Place banana halves in serving dish.
9. Place 1 scoop ice cream in center.
10. Drizzle with hot chocolate sauce and sprinkle with chopped peanuts.
Title: Circus Animal Puppy Chow
Ingredients:
- 4 white chocolate
- 1 powdered sugar
- 6
- 2/3
- 4
- 1 1/2
Instructions:
1. Line a baking sheet with parchment paper.
2. Place the white candy melts in a large bowl and melt in the microwave or over a double boiler, stirring until completely smooth.
3. Stir in 1/2 cup of the cake mix, then add 3 cups cereal and gently stir to evenly coat. Immediately add 1/3 cup powdered sugar, 1/3 cup nonpareils and stir until evenly coated. Pour out onto a large baking sheet lined with parchment paper.
4. Place the pink candy melts in a large bowl and melt in the microwave or over a double boiler, stirring until completely smooth.
5. Stir in 1/2 cup of the cake mix, then add 3 cups cereal and gently stir to evenly coat. Immediately add the remaining 1/3 cup powdered sugar and 1/3 cup nonpareils and stir until evenly coated.
6. Pour the mixture over the white puppy chow mixture and spread out evenly and top with lightly crushed frosted circus animal cookies.
Title: Old-Fashioned Chocolate Cupcakes
Ingredients:
- 3/4 butter
- 1 3/4 sugar
- 3 eggs
- 2 flour
- 1 baking soda
- 1/2 salt
- 3/4 cocoa powder
- 2 instant espresso powder
- 1 1/2 low-fat milk
- 2 vanilla
Instructions:
1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between.
6. dry and wet and finishing with the dry.
7. Scoop batter into cupcake cups about 2/3’s full. Plop a ball of bean paste in each. Push down slightly and cover with batter using the back of a spoon.
8. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.
Title: Chocolate Chip Cookies
Ingredients:
- 24 flour
- 2 2/3 baking soda
- 1 salt
- 1 butter
- 1 margarine
- 1 brown sugar
- 1/2 white sugar
- 2 vanilla
- 3 eggs
Instructions:
1. Combine brown sugar and the white sugar in a bowl.
2. Add butter mix well.
3. Add the vanilla.
4. Add the eggs.
5. Mix all together.
6. Add the flour.
7. Add the baking soda.
8. Add the salt.
9. Mix all together.
10. Add the chips mix well.
11. Cover and put in the frig overnight.
12. The next day.
13. Preheat oven to 375.
14. Spoon out on cookie sheet.
15. Bake 8 to 10 minutes.
16. Leave on cookie sheet for a couple of minutes.
17. Then remove and let cool.
Title: Peanut Butter Balls
Ingredients:
- 1 peanut butter
- 1 graham cracker crumbs
- 2 confectioners' sugar
- 2 real vanilla
- 1 salt
- 1/2 - 1 margarine
Instructions:
1. Mix thoroughly and form into balls.
2. Roll in graham cracker crumbs.
Title: Raspberry Trifle Cups
Ingredients:
- 1/3 Bartender's Sugar Syrup
- 1/3 raspberries
- 300 caster sugar
- 330 vanilla extract
- 2 cornflour
- 600 plain flour
- 3 milk
- 3/4
- 1
- 1 1/2
- 2
Instructions:
1. To make French Custard: Place egg yolks, sugar and vanilla in a bowl and whisk to combine.
2. Add cornflour and flour and stir with whisk until well combined.
3. Add milk 1/4 cup at a time while whisking constantly.
4. Transfer mixture to saucepan and cook, over a medium heat for 10 - 12 minutes or until custard comes to the boil, remove from heat.
5. Transfer custard to large bowl, cover with baking paper and refrigerate until cold.
6. Combine cassis and sugar syrup and set aside.
7. Remove custard from fridge (when cooled) and stir till smooth, add cream and maltesers and fold until just combined.
8. Cut each rollette into 4 rounds, arrange 2 pieces in the base of each glass.
9. Drizzle with a teaspoon of cassis/sugar syrup mix.
10. Spoon over 1 1/2 Tbsp of custard mixture, top with a few raspberries.
11. Repeat layers two more times, reserving remaining raspberries.
12. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
13. When ready to serve, top with remaining raspberries.
Title: Easy Cake Recipe
Ingredients:
- 1 eggs
- 1
- 3
- 2/3
Instructions:
1. Mix all together (frosting too) by hand and pour in greased Bundt pan.
2. Bake at 350 degrees for 55 minutes.
Title: Chocolate Mexican Wedding Cookies
Ingredients:
- 3/4 unsalted butter
- 1 confectioners' sugar
- 1/2 pure vanilla extract
- 2 all-purpose flour
- 1 3/4 pecans
- 1 ground cinnamon
- 3/4 salt
- 1
Instructions:
1. To make the cookies, in a large bowl, cream the butter and 1/3 cup confectioners' sugar with an electric mixer until light and fluffy. Add the vanilla. In a separate bowl, stir together the flour, pecans, 1/2 cup ground chocolate, cinnamon, and salt. Gradually add the dry ingredients to the creamed mixture and mix until well blended.
2. Wrap the dough in plastic wrap and chill for 1 to 2 hours, until firm. Preheat the oven to 325°F Shape the dough into 1-inch balls. Place the balls 1 inch apart on an ungreased cookie sheet.
3. Bake for 15 to 18 minutes, until the cookies are firm to the touch.
4. Cool for 1 minute on the cookie sheet, and then transfer to a wire rack. Cool completely.
5. To make the coating, sift the remaining confectioners' sugar (1 tablespoon) and 1/4 cup ground chocolate into a shallow bowl. Once the cookies are cool, roll them in the coating. Refrigerate airtight with waxed paper between layers up to 1 month.
Title: Frangelico Coconut Cake
Ingredients:
- 1/4 sugar
- 1 eggs
- 2 water
- 2 heavy cream
- 2/3 Frangelico Frosting
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine Frangelico, cake mix, eggs, water, and almond extract.
3. Pour batter into two prepared 8 inch cake pans.
4. Bake for 25 - 30 minutes.
5. Turn onto a cooling rack.
6. Beat cream with the sugar until stiff.
7. Split the cake layers in half.
8. Spread with whipped cream and stack on a serving plate.
9. Frost the top and sides of the cake with your choice of frosting or Frangelico Frosting (recipe#).
10. Sprinkle with coconut.
Title: No-Bake Chocolate Peanut Butter Balls
Ingredients:
- 1 creamy peanut butter
- 1 1/2 butter
- 1/2 vanilla extract
- 1 confectioners' sugar
- 1 chocolate chips
- 2 butter
- 2
Instructions:
1. Place peanuts into bowl of food processor fitted with metal blade attachment.
2. Pulse peanuts until finely chopped.
3. Remove and place into small bowl.
4. Place peanut butter and butter into large bowl.
5. With hand-held electric mixer, beat until completely smooth.
6. Add vanilla and beat, scraping down sides of bowl with rubber spatula as necessary.
7. Slowly add confectioners' sugar and beat until combined.
8. The mixture should be thick.
9. Line baking sheet with waxed paper.
10. Roll peanut butter mixture into 1-inch balls.
11. When they are rolled, cover sheet pan with plastic wrap and place into refrigerator for at least 1 hour.
12. Meanwhile, place chocolate-peanut butter chips and unsalted butter into bowl and melt according to directions.
13. Poke toothpick into center of each ball and dip into melted chocolate using spoon to drizzle over top of peanut butter ball, if necessary.
14. Coat entire ball.
15. Place on baking sheet and immediately sprinkle chopped peanuts over top.
16. Place in refrigerator to harden.
17. Remove toothpicks before serving.
Title: Raspberry Sweetheart Cakelets (Williams-Sonoma Baking Pan)
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/3 milk
- 1 vanilla extract
- 1/2 unsalted butter
- 1 granulated sugar
- 2 eggs
- 1 frozen raspberries
- confectioners' sugar
Instructions:
1. Have all the ingredients at room temperature.
2. Preheat an oven to 375°F Grease and flour a 12-well sweetheart rose cakelet pan.
3. Combine together the flour, baking powder and salt; set aside. In a small bowl, stir together the milk and vanilla; set aside.
4. In the bowl of an electric mixer fitted with the flat beater (if you have it or in bowl using spoon) combine the butter and 3/4 cup of the granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
5. Add the egg yolks one at a time, beating well after each addition.
6. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Remove the bowl from the mixer and set aside.
7. In a separate bowl for the electric mixer, beat the egg whites with the whisk attachment until stiff peaks form, 1 to 2 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the remaining 1/4 cup granulated sugar until combined. Gently fold the egg white mixture into the batter just until a few streaks of whites remain. Add the raspberries and fold just until combined.
8. Divide the batter among the wells of the prepared pan and bake until the tops are golden and a toothpick inserted into the center of a cakelet comes out clean, 20 to 25 minutes. Depending on the pan it could be less then 20 minutes.
9. Transfer the pan to a wire rack and let the cakelets cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cakelets cool completely, about 30 minutes. Dust with confectioners' sugar just before serving.
Title: Famous Peanut Butter Oatmeal Cookies
Ingredients:
- 2 1/2 flour
- 1 oatmeal
- 1 baking powder
- 2 baking soda
- 1/2 salt
- 1/2 coconut oil
- 1 crunchy peanut butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 vanilla
- 1 chocolate chips
Instructions:
1. Heat oven to 350°F.
2. Mix flour, oatmeal, baking powder, baking soda and salt; set aside. Beat coconut oil, peanut butter and sugars in large bowl with mixer until light and fluffy.
3. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.
4. Fold in Chocolate chips.
5. Roll into tablespoonful size balls of dough, 2 inches apart, onto greased baking sheets. Sprinkle with sugar if desired. Flatten each, in criss-cross pattern, with tines of fork.
6. Bake for 10 minute or until golden brown. Cool on baking sheets 5 minutes; transfer to wire racks. Cool completely.