lumicero/recipes-ing2inst huggingface dataset:
Title: Purim Hamantaschen
Ingredients:
- 1/2 - 1 sweet butter
- 2 confectioners' sugar
- 2 flour
- 3 prune jam
- 1 1/2 butter
- flour
Instructions:
1. Cream the butter and sugar together in the large bowl.
2. Add the egg yolks and continue to mix well.
3. Add the ice water.
4. Gradually stir in flour until a ball of dough is formed.
5. Place the dough in plastic wrap and refrigerate it for several hours or overnight.
6. When ready to continue, take dough out of refrigerator.
7. Turn on the oven to 350 degrees.
8. Grease the cookie sheet with the butter.
9. Divide the dough in half.
10. Wrap the extra half in the plastic and put back in the refrigerator.
11. Roll out the dough on a clean, lightly floured surface to a 1/4" thickness.
12. Cut it into 2" circles (use the top of a glass to"press out" the circles).
13. Place 1 teaspoon of the jam in the center of each circle and fold into three-cornered cookies.
14. Start by pressing two sides together, then fold the third side over and press the ends together.
15. Place the Hamantaschen about an inch apart on the greased cookie sheet and bake for 10-15 minutes, or until lightly browned along the edges.
16. You don't have to limit yourself to jam, I have used chocolate, peanute butter, a combo of peanut butter and chocolate, date spread, etc.
Title: Healthy Heart Frosted Carrot Cake
Ingredients:
- 1 brown sugar
- 3/4 egg substitute
- 3/4 fat-free buttermilk
- 1 crushed pineapple
- 2 carrots
- 1/3 raisins
- 3 vanilla extract
- 2 all-purpose flour
- 1 1/2 whole wheat flour
- 2/3 baking soda
- 2 ground cinnamon
- 2 salt
- 1/4 carrot
- 1/2 low fat cottage cheese
- 1 reduced-fat cream cheese
- 2 vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. For cake: Combine first 8 ingredients in a large bowl; stir well. (Brown sugar through vanilla.) Combine flours and next 3 ingredients. (Flour through salt.) Stir into brown sugar mixture. Pour into a 13 x 9-inch pan coated with cooking spray.
2. Bake at 350* for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in a pan on a wire rack. Spread with frosting. Cover and chill. Cut into squares to serve. Garnish, if desired. (Store leftovers in refrigerator.).
3. Frosting: Process cottage cheese in a food processor until smooth (3 to 5 minutes). Add cream cheese, vanilla and orange rind; process just until smooth. Add powdered sugar; pulse 3 to 5 times or until smooth. Yield: 1 1/2 cups.
4. Calories per serving: 213 . Fat: 5.6 grams. Cholestrol: 10mg. Sodium: 282mg.
Title: Pumpkin Dessert Dip
Ingredients:
- 1 cream cheese
- 1 marshmallow creme
- 1/2 canned pumpkin
- 1/4 ground cinnamon
- 1/4 ground nutmeg
Instructions:
1. MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled.
2. SERVE with assorted fruit and NABISCO Cookies.
Title: Triple Chocolate Mousse Pie
Ingredients:
- 1 graham cracker crumbs
- 1/3 granulated sugar
- 1/4 butter
- 1/3 heavy whipping cream
- 2 3/4 powdered sugar
- 2 vanilla extract
- 2
- 1
Instructions:
1. PREHEAT oven to 350 degrees F.
2. COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
3. MICROWAVE 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
4. BEAT remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
5. MICROWAVE remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
Title: Granny's Tea Cakes
Ingredients:
- 1/2 butter
- 1/4 shortening
- 1 sugar
- 1 vanilla
- 2 1/2 flour
- 1 baking powder
- 1 salt
Instructions:
1. Preheat oven to 400°F.
2. Mix Shortening, Sugar, Eggs, & Vanilla.
3. Blend in Flour, Baking Powder, & Salt.
4. Cover & chill for 1 hour.
5. Roll dough out to between 1/4" & 1/2" thick.
6. Cut into cookies with biscuit cutter.
7. Bake in ungreased cookie sheet for 6-8 minutes.
Title: Fruit and Yogurt Treat
Ingredients:
- 1 plain yogurt
- 1 mint
Instructions:
1. Mix cold yogurt with preserves.
2. Stir well.
3. Enjoy!
Title: Sweet Cherry Tart
Ingredients:
- 3 all-purpose flour
- 1/2 sugar
- 3/4 butter
- 1 sour cream
- 4 eggs
- 1 sugar
- 1/2 milk
- 1 sweet cherries
Instructions:
1. Preheat oven to 400 degrees.
2. Make Sour Cream Pastry.
3. Combine flour and 1/2 tsp.
4. sugar in large bowl.
5. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
6. Stir in sour cream until dough holds together.
7. Turn out onto floured surface and knead gently 2 or 3 times.
8. Divide dough in half and freeze half for another use.
9. This light pastry may be used for any pie.
10. Roll out pastry on lightly floured surface to fit a 10-inch flan pan.
11. Flute edges high.
12. Cut aluminum foil to fit center of pastry shell and then fill with pie weights or dried beans.
13. Bake at 400 degrees for 10 minutes.
14. Remove from oven and CAREFULLY remove the weights and foil from the pastry shell.
15. Set aside.
16. Re-set oven to 350 degrees.
17. In large bowl, combine eggs, sugar and whipping cream with a wire whisk.
18. Beating constantly, add scalded milk until all is blended well.
19. Arrange cherries in bottom of pastry shell; pour custard over cherries.
20. Bake at 350 degrees for 35-40 minutes or until a knife inserted 1 inch from the outside edge comes out clean.
21. Center will set as custard cools.
22. Cool completely.
23. Garnish with whipped cream, if desired.
Title: Triple Chocolate Biscotti
Ingredients:
- 9 hazelnuts
- 2 2/3 unbleached all-purpose flour
- 1 baking soda
- 1 1/2 salt
- 1/4 sugar
- 2 instant espresso
- 1 1/2 chocolate chips
- 4 eggs
- 5 vanilla extract
- 1 1/2 white chocolate
- 12
Instructions:
1. Preheat oven to 525 degrees and toast hazelnuts 15 minutes on a cookie sheet.
2. Cover nuts 10 minutes and then peel by rubbing together.
3. Put flour, cocoa, baking soda, salt, sugar and coffee in a blender and mix.
4. Add nuts and chocolate chips.
5. In separate bowl beat eggs and vanilla then add to the mixer slowly.
6. Finish mixing with flour-covered hands in a bowl.
7. Divide into four parts and roll on flour-covered board into logs about 10-inches long and 2-inches thick.
8. Spray cookie sheet with cooking spray and put on logs.
9. Bake at 325 degrees for 35-40 minutes until sides are firm and inside cracks no longer look wet.
10. Remove and cool logs for 10 minutes.
11. Slice diagonally into 3/4-inch thick pieces.
12. Place the pieces flat on a baking sheet.
13. Reduce oven temperature to 300 degrees.
14. Bake biscotti 25 minutes.
15. Cool on rack.
16. Chop white chocolate and microwave until melted, 1-2 minutes.
17. With knife, spread white chocolate on biscotti (one side).
18. Place chocolate side down on parchment-lined baking sheet or waxed paper.
19. Store in air-tight container.
Title: Red Devil's Food Chocolate Fudge Cake
Ingredients:
- 1/2 buttermilk
- 1 baking soda
- 3/4 shortening
- 1 vanilla
- 1/2 vinegar
- 1 sugar
- 1 eggs
- 1 1/2 flour
- 2 baking powder
- 2 1/4 boiling water
- 1 margarine
- 1/2 vanilla
- 1/2 powdered sugar
- 1 coconut
- 1 milk
- 1
- 6
- 4
- 1
Instructions:
1. Disolve soda in milk and vinegar; set aside.
2. Mix sugar and shortening until creamy then mix with eggs and vanilla.
3. Sift flour with cocoa and baking powder.
4. Mix dry and liquid ingredients together, except the food coloring and water should be added last.
5. Bake at 375, for 15 to 20 minutes in a 9x13 pan.
6. Frost with chocolate fudge icing:
7. Five minutes before cake is done, place margarine in saucepan; bring to boil, stirring constantly.
8. Remove from heat; add remaining ingredients.
9. Beat well and spread on hot cake.
Title: Cornucopia Crunchers
Ingredients:
- 5 unsalted butter
- 1/2 dark brown sugar
- 1 egg
- 1/4 all-purpose flour
- 1 salt
- 1/2 vanilla
- 1/3
Instructions:
1. Preheat oven to 375°F and grease cookie sheets.
2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy. Add egg, flour, salt and vanilla. Stir in nuts.
3. Drop batter by rounded tablespoonfuls onto prepared cookie sheets. Arrange 6 cookies per sheet, flattening to 2-inch discs. (Cookies will spread to about 6 inches and become very lacy while baking.)
4. Bake 6 to 9 minutes or until caramel-colored and firm. Do not overbake.
5. Cool 1 minute. Working quickly with spatula, ease 1 cookie at a time from cookie sheet. Keeping top of cookie on the outside, form into cornucopia shape by hand, or by partially wrapping around the handle of wooden spoon. Place cornucopia seam side down on plate to harden. Repeat with remaining cookies. Cookies will firm as they cool, so return them to oven for about 30 seconds to make them more pliable.
6. To serve, arrange on tray. If desired, fill with candy or other treats. Cornucopias may also be used as place cards; insert name tags into each cookie.
7. For best results, use insulated light-not black-cookie sheets. Thoroughly cool cookie sheets between batches.
Title: Fried Cheesecake Rolls
Ingredients:
- 8 cream cheese
- 1/3 white chocolate chips
- 1 egg
- 1/2 vanilla
- 1/2
Instructions:
1. Melt cream cheese & white chocolate over low heat, stirring constantly. Remove from heat once melted.
2. Beat egg and vanilla together, then add to cream cheese, mixing thoroughly.
3. Allow the cream cheese mixture to cool and solidify. This will make spreading easier.
4. Preheat pot of oil, making sure there is enough to submerge rolls.
5. Spread cream cheese mixture in center of spring roll wrapper, and roll up tightly like a burrito.
6. Gently place rolls in hot oil. Allow to fry until golden brown.
7. Remove and allow to drain. Plate it and garnish with fresh fruit and chocolate syrup. Serve hot.
Title: Lemon Squares
Ingredients:
- 1/4 granulated sugar
- 3 butter
- 1 all-purpose flour
- 3 eggs
- 3/4 granulated sugar
- 2 lemon zest
- 1/3 lemon juice
- 3 all-purpose flour
- 1/2 baking powder
- 1/8 kosher salt
- 2 sugar
Instructions:
1. Preheat the oven to 350 degrees. Lightly grease an 8-inch or 9-inch square baking pan.
2. For the crust, beat 1/4 cup granulated sugar and the butter with a mixer at medium speed until creamy. Gradually add 1 cup sifted flour to the sugar mixture, beating at low speed until the mixture resembles fine crumbs. Gently press (you can use your hands) the mixture into the bottom of an 8-inch square baking pan. Bake at 350 degrees for 15 minutes, then cool on a wire rack.
3. For the topping, beat the eggs at medium speed until foamy. Add the sugar, lemon zest, lemon juice, flour, baking powder, and salt, and beat until well-blended. Pour the mixture over the partially baked crust. Bake at 350 degrees for 20 to 25 minutes or until set. Cool on wire rack. Cut the squares evenly, then sift powdered sugar over the squares, and serve!
Title: Cinnamon Sugar Cookies
Ingredients:
- 75 butter
- 50 low-fat cream cheese
- 225 plain flour
- 125 caster sugar
- 2 ground cinnamon
- 2 eggs
- 2 caster sugar
- 1/2 ground cinnamon
Instructions:
1. put the butter and soft cheese into a large mixing bowl. beat together with a electric whisk or wooden sponn until smooth and combined.
2. add the flour, 125g caster sugar, 2 tsp cinnamon and eggs. beat together until the mixture resembles coarse breadcrumbs. using your hands, carefully gather the mixture together to form a ball.
3. put the ball of dough onto a floured surface. shape into a roll about 3cm/1 1/2 inch in diameter. wrap in cling film. chill in the freezer for 30mins or until firm.
4. preheat the oven to 180 oc/350of/gas 4. grease 2 non stick baking trays.
5. unwrap the cookie dough and put on a work surface. cut into 6mm/1/4inch thick slices. put the slices on the baking trays, spaced well apart.
6. bake for 12-15 minutes, or until the cookies are set and pale golden. cool slightly, then use a fish slice to transfer the cookies to a wire rack.
7. for the topping mix together 2 tbsp of caster sugar and 1/2 tsp ground cinnamon. sprinkle over the hot cookies, then leave to cool completely.
Title: Cinnamon Cake
Ingredients:
- 1 sugar
- 3/4 buttermilk
- 1 baking soda
- 2 flour
- 1/2 butter
- 2 eggs
- 1 cinnamon
Instructions:
1. Preheat oven to 375 degrees.
2. Cream together sugar and butter.
3. Mix in eggs and buttermilk until well blended.
4. Combine dry ingredients in a seperate bowl.
5. Mix into wet ingredients all at once, until thourghly blended.
6. Pour into a well greased 13x9 cake pan.
7. Bake at 375 degrees for 25-35 minutes or until done.
Title: Jetty's Apple Dumplings
Ingredients:
- 2 granny smith apples
- 1 butter
- 4 water
- 1 sugar
- 1/2 vanilla
- 1 cinnamon
- 1 sugar
- 1
- 2
Instructions:
1. In a saucepan combine orange juice, water, vanilla and cup of sugar. Bring to a slow boil on stove, stirring often until reduced to 1/2 volume.
2. Preheat oven to 350 degrees.
3. Open package of crescents, unroll dough and slice into 8 equal rectangles (ignoring the perforations).
4. Combine cinnamon and 2 tbsp sugar in a small bowl.
5. Take an apple quarter and roll in cinnamon sugar mixture covering well, place 1/2 butter pat on apple and roll in a section of dough. Make sure dough covers entire apple quarter making sure all seams are sealed.
6. Place in greased 8 x 8 baking pan. Repeat for all apple quarters.
7. Pour orange juice mixture over dumplings.
8. Sprinkle remaining cinnamon sugar mixture over top of each dumpling.
9. Bake 30 minutes or until dumplings are browned.
10. Serve warm with Ice Cream or Whipped Cream.
Title: Almond Paste
Ingredients:
- 8 icing sugar
- 8
- 1
Instructions:
1. Grind your almonds.
2. In the second grinding add the sugar.
3. Gradually add your egg white working the mixture vigorously.
4. Use dough hook in mixer or knead on a pastry board.
5. The mixture should be firm& smooth when ready.
Title: Light Cherry Turnovers
Ingredients:
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray muffin pan with cooking spray.
3. Separate biscuits and flatten each into a 4 inch circle. Place about 3 cherries in the center of each and bring edges up to form balls.
4. Place each in the prepared mufin well, seam side down. Bake 8-10 minutes.
5. Remove from pan and cool slightly. Sprinkle each with a pinch of powdered sugar.
Title: Baileys Pudding Parfaits With Oatmeal-Walnut Crunch
Ingredients:
- 1 old fashioned oats
- 3/4 all-purpose flour
- 1/2 golden brown sugar
- 2 instant coffee crystals
- 1/4 ground allspice
- 1/4 salt
- 1/2 unsalted butter
- 3/4 walnuts
- 1 1/4 irish cream
- 12 golden brown sugar
- 3/4 ground nutmeg
- 6 dried currants
- 1/4
- 12
Instructions:
1. Make crunch:.
2. Preheat oven to 350°F
3. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps.
4. Mix in walnuts.
5. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes.
6. Cool completely, (Can be made 2 days ahead. Store airtight.).
7. Make Pudding:.
8. Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl.
9. Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes.
10. Remove from over water and beat until cool, about 8 minutes.
11. Mix in remaining 6 tablespoons liqueur.
12. Beat remaining 1/2 cup cream in medium bowl to medium peaks.
13. Fold into custard.
14. Cover and chill at least 4 hours or overnight.
15. Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.
Title: Oreo Cookies and Cream Cake With White Frosting
Ingredients:
- 1 water
- 1 1/4 confectioners' sugar
- 1/3 shortening
- 3 half-and-half cream
- 12 milk
- 4 salt
- 1/2 vanilla
- 1/4
- 1/8
- 2
Instructions:
1. Set oven to 350°F.
2. Set oven rack to second-lowest position.
3. Grease a 13 x 9-inch baking pan.
4. In a mixing bowl combine cake mix with water, oil and egg whites.
5. Using an electric mixer on medium speed beat until smooth and well combined (mixture will resemble thick marshmallow fluff).
6. Fold in the crushed Oreo cookies.
7. Spread into prepared pan.
8. Bake for about 25-30 minutes or until cakes tests done,.
9. Cool completely.
10. For the frosting; in a bowl using an electric mixer beat all frosting ingredients until light and fluffy (you may need to adjust either the cream or sugar until desired consistency is achieved).
11. Spread onto the top of the cooled cake.
12. Sprinkle chopped Oreos onto top of the frosting (use as many as desired for the top).
13. Refrigerate until ready to serve (store any leftover cake in the refrigerator).
Title: Italian Berry Salad
Ingredients:
- 1/4 sugar
- 1/4 Splenda Sugar Blend for Baking
- 2 fresh strawberries
- 1 fresh blueberries
- 12 -16 fresh raspberries
- 4 Cool Whip Lite
Instructions:
1. Over medium heat, bring 1/4 cup balsamic vinegar to simmer until reduced to thin syrup consistency(about 15 minutes). It should coat the back of a spoon.
2. Remove reduction from heat to cool.
3. In a large bowl gently mix fruit, careful not to smash raspberries.
4. Add 2 tablespoons of the cooled vinegar reduction and sugar to fruit.
5. Stir to coat, again careful not to smash berries.
6. Cover and place in refrigerator for 30 - 45 minutes.
7. May be served plain in small bowl or with a dollop of Cool Whip, or as a topping spooned over plain cake or ice cream.
Title: Snickerdoodles
Ingredients:
- 3/4 shortening
- 1/4 butter
- 1 1/2 margarine
- 2 sugar
- 2 3/4 eggs
- 2 flour
- 1/2 cream of tartar
- 1/2 baking soda
- 1/4 baking powder
- 2 salt
- 2 sugar
- cinnamon
Instructions:
1. Preheat oven at 400 degrees Fahrenheit.
2. In a large mixing bowl, beat shortening, butter, the 1 1/2 cups sugar, and eggs.
3. In another bowl, stir together the flour, cream of tartar, baking soda, baking powder, and salt.
4. Blend dry ingredients into creamed shortening mixture.
5. Combine 2 Tbsp sugar and cinnamon in small bowl.
6. Roll cookie dough into balls and coat in cinnamon mixture.
7. Place balls two inches apart on ungreased cookie sheet and flatten with hand or underside of a glass.
8. Bake for 8-10 minutes .
Title: Carrot Cake
Ingredients:
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 canola oil
- 2 eggs
- 1/2 salt
- 1 cinnamon
- 1 whole wheat pastry flour
- 1 carrot
- 1/4 walnuts
- 3/4 baking soda
- 1 baking powder
- 8 crushed pineapple
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9x9 inch pan.
3. Mix together sugars, oil, eggs, salt and cinnamon.
4. Add in the rest of the ingredients.
5. Pour into pan and bake until toothpick comes out clean (about 40 minutes).
6. While you are waiting for the cake to cool; mix together this simple icing: 3 Tablespoons softened margarine, 3 Tablespoons softened cream cheese, 1/2 teaspoon vanilla, and powdered sugar. Frost the cake after it has cooled.
Title: Soft Heaven Chocolate Chip Cookies
Ingredients:
- 1/2 margarine
- 1 1/4 brown sugar
- 1/2 sugar
- 2 eggs
- 1 vanilla
- 3 flour
- 1 salt
- 1 1/2 baking soda
- 2
Instructions:
1. In an electric mixing bowl cream margarine and sugars.
2. Then add eggs one at a time- until light and fluffy.
3. Stir in the vanilla.
4. Combine the flour, salt and baking soda in a separate bowl.
5. Slowly add the flour mixture to the mixing bowl, mixing on medium speed. Let the mixing bowl continue mixing until well combined- give it a few minutes.
6. Add the chocolate chips.
7. Flour you hands and form small balls. Place those balls on a non-greesed cookie sheet.
8. Bake on 350 degrees (F) for 8-12 minutes (no more).
Title: Rich Christmas Fruitcake
Ingredients:
- 8 butter
- 8 brown sugar
- 8 flour
- 2 self-rising flour
- 1/2 salt
- 4 eggs
- 1/4 nutmeg
- 3 sherry wine
- 8 brandy
- 8 sultanas
- 8 currants
- 2 raisins
- 2 dates
- 2 mixed spice
- 2 cinnamon
- 1
Instructions:
1. Line a 8-inch round, or 7-inch square tin with 3 layers of paper.
2. Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.
3. Weigh and measure ingredients.
4. Sift flour salt and spices.
5. Cream butter and sugar.
6. Gradually add the eggs to the creamed mixture.
7. Mix well.
8. It may look a bit curdled at this stage, but that's OK.
9. Add the fruit, nuts, then the flour and liquid.
10. Stir gently and thoroughly. I do this with my (clean) hands.
11. Place in the prepared tin, hollowing out the centre a little to allow for rising.
12. You can decorate the top with blanched whole almonds now if you wish.
13. Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
14. When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
15. This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.
Title: Golden Loaf Cake
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1 salt
- 1/2 vanilla
- 1 milk
- 3/4 sugar
- 1 red cherries
- 5
- 1
Instructions:
1. Sift together flour, salt and baking powder.
2. Beat Crisco, vanilla, milk, sugar and egg yolks.
3. Add dry ingredients mix until smooth.
4. Add nuts and cherries.
5. Pour into a greased loaf pan, bake at 350 for 1 hour.
Title: Sesame Macaroons
Ingredients:
- 1/2 sesame seeds
- 1/4 cream of tartar
- 2 sugar
- 1/4
- 1/2
Instructions:
1. Pulverize sesame seeds in blender or with mortar and pestle.
2. Add cream of tartar to egg whites; beat until stiff.
3. Gradually add sugar, beating well after each addition.
4. Fold in sesame seeds and almond extract.
5. Drop by teaspoonfuls onto lightly greased baking sheet.
6. Bake at 250 for 30 minutes.
Title: Mocha Cake
Ingredients:
- 3/4 milk
- 3 instant coffee
- 2 vanilla
- 1/4 butter
- 1 1/2 sugar
- 3 eggs
- 2 1/4 cake flour
- 3/4 salt
- 3 baking powder
Instructions:
1. Preheat oven to 350°F (180°C).
2. Butter and lightly flour one 8-inch square pan.
3. Heat the milk and stir in the instant coffee until it dissolves. Add the vanilla and let cool.
4. Cream butter and gradually add the sugar, beating untill light.
5. Add the eggs and beat well. Stir in the coffee mixture.
6. Combine the flour, salt and baking powder, add them to the first mixture, mixing well.
7. Bake about 40-50 minutes testing with a toothpick.
8. Cool in the pan for 5 minutes before turning out into a cake rack.