xiaoxl/recipe_data huggingface dataset:
Peanut Butter and Grape Trifle


Ingredients:
creamy peanut butter, honey, grapes, grapes

Directions:
In a medium bowl, stir together the yogurt, peanut butter, and honey until well combined. Gently fold in half of the whipped topping. Set aside.
In a clear glass trifle dish or bowl, layer half each of the pound cake cubes, peanut butter mixture, red grapes, and green grapes. Repeat the layers a second time and top with the remaining whipped topping. Garnish with additional grapes (sliced in half] and chopped peanuts, if desired.
White Rice


Ingredients:
salt, rice, onion

Directions:
Wash rice thoroughly., boil water for 15 min., Drain water when rice is soft., Serve rice into a dish., Allow rice to cool., Then invite friend over., Don't eat alone.
Ci Ci's Cherry Pizza (Copycat Recipe)


Ingredients:
cherry pie filling, flour, sugar, brown sugar, butter, salt

Directions:
Crumb Topping: Mix flour, sugar, brown sugar, and salt.
Cut in butter until the topping resembles corn meal.
Set topping aside.
Preheat oven to 450 degrees.
Spread pizza dough on greased 12 inch pizza pan and prick with a fork 8- 10 times.
Bake crust for 5 minutes.
Remove pizza dough from oven and spread with cherry pie filling.
Sprinkle with crumb topping Bake for an additional 20- 25 minutes or until crust is golden brown.
Pecan Bars


Ingredients:
flour, baking powder, margarine, brown sugar, pecans, eggs, maple syrup, brown sugar, flour, salt, vanilla, pecans

Directions:
Preheat oven to 350°F., Spray a non-stick 11x7x2-inch pan with cooking spray., Mix all crust ingredients until well mixed and crumbly., Press into prepared pan and bake for 10 minutes., Mix eggs, maple syrup, brown sugar, flour, salt and vanilla., Pour over baked crust., Sprinkle the 1 cup of chopped pecans over top and bake an additional 25 minutes., Cut while still warm.
Cheese-Onion Bannocks


Ingredients:
onion, flour, oats, baking powder, salt, butter, fresh parmesan cheese, water, egg substitute

Directions:
Preheat oven to 400*. Saute onion in a small skillet coated with cooking spray until tender. Remove from heat; cool.
Place flour, oats, baking powder, salt, and pepper in a food processor; process until oats are coarsely ground.
Add butter; pulse 3 times or until combined. Add onion and cheese; pulse 3 times or until blended.
Place oat mixture in a bowl.  Add water and egg, stirring until moist. Let mixture stand one minute.
Place mixture onto a lightly floured surface; knead 3 times (dough will be sticky].
Divide dough in half; press each half into a 5-inch circle. Cut each circle into 8 wedges.
Place wedges on a parchment covered baking sheet. Bake at 400* for 15 mins or until lightly browned.
Best served warm with hearty soup.
Minted Raspberry Hibiscus Agua Fresca


Ingredients:
water, fresh raspberries, of fresh mint, sugar, fresh lemon juice, mint sprigs

Directions:
Bring 8 cups water to a boil ini a large saucepan. Add the raspberries, mint, and tea bags. Remove from heat. Let stand 1 hour at room temperature. Remove the tea bags, strain mixture through a sieve, reserving liquid. Discard solids. Add sugar and juice to tea, stirring until sugar dissolves.
Garnish with mint sprigs.
Makes 8 servings.
Warm Caramel Bananas


Ingredients:
butter, light brown sugar, sour cream, bananas, vanilla ice cream

Directions:
Melt butter in large skillet on medium heat.
Add sugar; cook until melted, stirring occasionally. Reduce heat to low.
Gradually add sour cream; cook 1 minute
Cut bananas in half lengthwise and crosswise creating 4 half slices each.
Add banana slices, cut sides down. Cook 1 minute or until bananas are evenly coated and tender, basting occasionally with sauce.
Spoon bananas evenly into 4 dessert dishes.  Top each dish with 1/8 cup mini chips.
Top with a scoop of vanilla ice cream and remaining sauce.
Meatballs


Ingredients:
lean ground beef, onion, garlic powder, catsup, eggs, jellied cranberry sauce, chili sauce, brown sugar

Directions:
Mix ground beef, onion, garlic powder, salt, pepper, catsup, cracker crumbs and eggs.
Shape into 36 meatballs.
Place in a 13 x 9-inch pan.
Mix the cranberry sauce, chili sauce and brown sugar.
Pour over meatballs.
Bake at 350 degrees for 50-60 minutes.
Teriyaki and Pineapple Chicken
Category: main-dish
By HEZZZ1223

This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!

Ingredients:
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into cubes
1  green bell pepper, sliced thin
1  yellow bell pepper, sliced thin
1  red bell pepper, sliced thin
1 ¼ cups sliced fresh mushrooms
1  onion, chopped
1 cup teriyaki sauce
1 (8 ounce) can pineapple chunks, undrained
1 teaspoon garlic powder
1 teaspoon crushed red pepper
¼ cup all-purpose flour

Directions:
Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 186.9
Fat: 5.5 g
Saturated fat: 1.1 g
Carbohydrates: 18.1 g
Sugars: 11.4 g
Dietary fiber: 1.5 g
Protein: 16.3 g
Cholesterol: 34.6 mg
Sodium: 1412.6 mg
My-Hop Pancakes
Category: breakfast-and-brunch
By drewface

These delicious breakfast cakes are said to resemble those from a famous pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.

Ingredients:
1 ¼ cups buttermilk
¼ cup vegetable oil
½ teaspoon vanilla extract
¼ cup white sugar
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 dash salt
1  egg
1 teaspoon lemon juice
1 tablespoon butter, or as needed

Directions:
Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps. In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour. Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 8 pancakes

Calories: 193.9
Fat: 9.4 g
Saturated fat: 2.4 g
Carbohydrates: 23.4 g
Sugars: 8.2 g
Dietary fiber: 0.5 g
Protein: 4.1 g
Cholesterol: 28.6 mg
Sodium: 356.8 mg
Rice Pilaf With Mushrooms


Ingredients:
butter, onion, mushroom, long-grain white rice, low sodium chicken broth

Directions:
Melt butter in a large flameproof casserole and cook the onion over low heat for 5 minutes.
Add the mushrooms, salt and pepper and continue cooking  5 minutes longer or until the mushrooms release their liquid.
Turn up the heat and cook, stirring constantly, until the moisture in the mushrooms evaporates.
Add the rice and stir it for a few minutes or until the grains are transparent.
Pour in the stock or stock mixed with water and bring to a boil.
Lower the heat, cover the pan and cook the rice for 20 minutes or until all the liquid is absorbed (If you have a heat diffuser, set the pan on it to prevent the bottom from scorching].
Transfer half the rice to a plastic container (save for making turkey fried rice].
Serve remaining rice at once.
Chocolate Chip Bread II
Category: bread
By Heather

A wonderful chocolaty bread.  You might want to turn the darkness control down on your machine so the bread doesn't get too dark.

Ingredients:
1 (.25 ounce) package active dry yeast
3 cups bread flour
2 tablespoons brown sugar
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons butter, softened
1  egg
1 cup warm milk
¼ cup warm water
1 cup semisweet chocolate chips

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start. If your machine has a Fruit setting, add chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished.

Prep time: 5 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 15 mins
Yields: 1 - 1.5 ounce loaf

Calories: 259.6
Fat: 9.5 g
Saturated fat: 5.4 g
Carbohydrates: 39.3 g
Sugars: 13 g
Dietary fiber: 1.9 g
Protein: 6.2 g
Cholesterol: 27.3 mg
Sodium: 238.4 mg
Easy Mexican Sopes
Category: appetizers-and-snacks
By Alicia Taylor

This Mexican appetizer is a hit at any party. You can substitute warm broth for the warm water if desired. Serve with a variety of toppings such as beans, cheese, and meat.

Ingredients:
3 cups masa harina
1 tablespoon salt
2 cups warm water, or as needed
1 quart oil for frying

Directions:
Whisk   and salt together; stir enough water into mixture until dough is smooth and holds together. Form dough into 2-inch balls. Flatten each ball to a 1/2-inch thick circle. Heat oil to 400 degrees F (200 degrees C) in a deep-fryer or large saucepan. Fry dough in the hot oil until sopes are just lightly browned, about 30 seconds per side. Remove sopes with tongs and place on a paper towel-lined plate; cool just until sopes can be handled. Pinch the edges of each sope together forming little 'boats'. Return to hot oil and fry until golden and cooked through, 1 to 2 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 servings

Calories: 168.9
Fat: 8.4 g
Saturated fat: 1.1 g
Carbohydrates: 21.7 g
Dietary fiber: 3.8 g
Protein: 2.7 g
Sodium: 584 mg
Easy Corned Beef for Deli Sandwiches


Ingredients:
corned beef brisket, beer

Directions:
Remove brisket from vacuum packaging.
Remove visible outside fat and wash.
Place in crockpot.
Add pickling spices and the beer.
Cook on High for about 6-8 hours.
(You may wish to turn the corned beef once].
Continue cooking until beef is tender but not falling apart.
Total time will depend on size of roast.
Gently remove corned beef from crockpot, keeping it in one piece if possible.
If any chunk of beef falls off, just place the 2 pieces together before wrapping as instructed below.
Scrape off any outside fat, using a very sharp knife.
TO KEEP BEEF FROM CRUMBLING DURING SLICING: Immediately wrap the hot corned beef in plastic wrap, wrapping it as tightly ACROSS THE GRAIN as possible.
Snugly fold ends of plastic to completely encase beef.
The heat from the beef may/will"seal" the plastic wrap and keep corned beef moist.
Put wrapped beef in a Zip-lock bag and REFRIGEATE.
When ready to serve, thinly slice across the grain with a sharp knife (not serrated] or an electric slicing machine.
NOTE: I usually turn the crockpot ON when I go to bed, and the corned beef is ready when I wake up.
I wrap and refrigerate it, and it's perfect for lunch-time sandwiches.
Best Ever Chocolate Chip Cookies III
Category: desserts
By DEBMCQUEEN

This is by far the best chocolate chip recipe I have found - everyone asks for the recipe. This is the traditional chocolate chip cookie - much like a better Mrs. Field's.

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup white sugar
2  eggs
2 teaspoons vanilla extract
2 cups jumbo semisweet chocolate chips
1 cup white chocolate chips
1 ½ cups chopped walnuts

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Blend in the sifted ingredients to form a soft dough. Stir in the chocolate chips, white chocolate chips and walnuts. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased baking sheets. Bake for 8 to 11 minutes in the preheated oven, or until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 3 1/2 dozen

Calories: 173.5
Fat: 11.5 g
Saturated fat: 5.5 g
Carbohydrates: 17.1 g
Sugars: 10.8 g
Dietary fiber: 1 g
Protein: 2.3 g
Cholesterol: 21.4 mg
Sodium: 67.3 mg
Skinny Meatloaf
Category: main-dish
By LadyNewt

This is a traditional meatloaf recipe without all of the fat and calories. Delicious!

Ingredients:
cooking spray
1 pound extra-lean ground beef
2  egg whites
½ cup Italian-seasoned bread crumbs
⅓ cup finely chopped onion
⅓ cup Worcestershire sauce
¼ cup ketchup, divided
1 ½ tablespoons brown sugar
1 teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf pan lightly with cooking spray. Combine beef, egg whites, bread crumbs, onion, Worcestershire sauce, 2 tablespoons ketchup, brown sugar, salt, and pepper in a bowl. Press into the prepared loaf pan. Bake in the preheated oven, uncovered, until no longer pink in the center, about 45 minutes. Spread remaining ketchup over the top and continue baking until ketchup bubbles and thickens, about 15 minutes more.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 318
Fat: 13.6 g
Saturated fat: 5 g
Carbohydrates: 24.7 g
Sugars: 11.8 g
Dietary fiber: 0.8 g
Protein: 23.5 g
Cholesterol: 64.6 mg
Sodium: 1254 mg
Citrus Cod


Ingredients:
cod fish fillet, fresh parsley, pepper, onion, garlic clove, butter, lemon juice

Directions:
Cut fish into serving-size peices and place into a baking dish coated with non-stick cooking spray.
Sprinkle with parsley and pepper.
In a skillet, saute onion and garlic in butter until tender.
Sprinke over fish.
Combine juices and orange peel and drizzle over fish.
Bake, uncovered, at 375 degrees for 20-25 minutes or until fish flakes easily with a fork.
Italian Pasta Supper


Ingredients:
rotini pasta, sweet onion, garlic cloves, black olives, ricotta cheese, mozzarella cheese

Directions:
Cook pasta in boiling salted water for 6 minutes; drain and set aside.
Meanwhile, in a dutch oven or large skillet, saute the Italian sausage over medium heat until browned. Remove from the skillet and reserve 1 T of the drippings.
Saute the onion and garlic in reserved drippings until soft. Stir in drained olives and mushrooms.
Return meat to the skillet. Turn heat to low. Stir in the jar of pasta sauce, the Italian seasoning, and the drained noodles. Add the ricotta cheese and stir until creamy.
Spoon into a greased 3 quart baking dish. Bake, covered, at 350 degrees for 20 minutes. Uncover, sprinkle with mozzerella, and bake for 15 minutes more or until cheese is melted.
Spinach Stuffed Shells


Ingredients:
jumbo pasta shells, white sauce mix, cottage cheese, mozzarella cheese, dried basil, garlic powder, pepper, frozen chopped spinach, parmesan cheese

Directions:
Cook the pasta according to package directions.
Meanwhile, prepare white sauce according to package directions, set aside.
In a small bowl, combine the cottage cheese, mozzerella, egg white, basil, garlic powder, pepper, and half of the spinach. (save remaining for another use].
Pour half of the white sauce into a greased 11x7 inch baking dish.
Drain pasta, and rinse in cold water, stuff each shell with 2 tablespoons of the spinach mixture.
Arrange over sauce, and top with remaining white sauce.
Cover, and bake at 375 degrees for 25 minutes, or until heated through.
Sprinkle with parmesan cheese.
Spinach and Ricotta Quiche


Ingredients:
ricotta cheese, milk, spinach, nutmeg, cracked black pepper, tomato puree, garlic

Directions:
Pre-heat oven 180°C.
Grease a 9" flan dish and place the rolled out pastry into the flan dish, lightly pressing the pastry into the sides on the dish. Trim the pastry edges leaving them slightly larger than the quiche dish and prick lightly with a fork.
Place baking paper over the pastry and top with baking beans and blind bake pastry for 15 minutes and then allow to cool.
Wilt the spinach either by steaming or gently heating in a pan with a little oil or butter.  Once wilted, allow to cool and then squeeze out the excess moisture.
Beat the eggs, ricotta cheese, milk & grated cheddar cheese and season to taste with cracked black pepper and nutmeg.
Spread the Tomato & Garlic purées on the base of the cooled pastry case.
Pour in 1/2 of the mixture into the pastry case and spread evenly.
Lay the spinach evenly on top of the mixture.
Pour the remaining mixture on top of the spinach.
Cook at 180°C for 40 minutes.
Teriyaki Sauce


Ingredients:
onion, garlic cloves, salt, soy sauce, Japanese sake, dry sherry, light brown sugar, chicken

Directions:
Place all ingredients in a small saucepan and warm gently over medium heat, stirring until sugar has dissolved.
Strain through fine cheesecloth, if desired. It is excellent as is- The small flakes of onion, garlic and ginger give it body.
Favorite Homemade Chicken and Noodles


Ingredients:
boneless skinless chicken breasts, fat free chicken broth, water, salt, pepper, flour, salt, milk, water, flour

Directions:
Put chicken breasts and water and salt and pepper in dutch oven/stew pot to boil.
(Continue to low boil until noodles are made].
Mix remaining ingredients (mixing by hand is the best way].
Add flour (if needed] until you get firm not hard ball.
Roll out on floured pastry sheet or where ever you roll out dough.
Keep flouring and flipping dough till you have the thickness you desire (I recommend 1/8-inch].
Flour flat dough then roll up.
Cut to thickness desired (I recommend 5/8-inch].
Before unrolling the strips, sprinkle flour on them, unroll them and add more flour mix them together, place noodles and all the flour in a bowl.
Let set.
Remove the chicken from the pot and cut into chunks or strips.
Add the canned broth to the water.
Bring to boil, add the noodles, remaining flour and the chicken to the pot stir well, bring to boil then simmer stirring often.
Done in about an hour.
Wonderful served over mashed potatoes.
Turkey Sliders


Ingredients:
swiss cheese, swiss cheese, basil, pepper, lettuce leaves

Directions:
Split the wheat bread in half.
Put the thin slice of swiss cheese on 1 half of the wheat bread.
Fold the honey ham and put it on the thin cheese.
Put the pepperoni on the honey ham.
Put the normal sized swiss cheese on top of the pepperoni.
Sprinkle the basil and pepper on the pepperoni.
Put the other half of the wheat bread on top of the spices and pepperoni.
Microwave for 20 seconds or cook in frying pan until the cheese is melted and flowing.
Put on olive on a toothpick and drive the other end of the toothpick into the top of the slider.
Put lettuce around the base of the slider and it is ready to serve.
Vegetarian Winter Lentil Soup


Ingredients:
leeks, kale, extra virgin olive oil, tomatoes, vegetable broth, water, pearl barley, carrot, sweet potatoes, brown lentils, green lentil, fresh thyme leaves, dried thyme, salt, white pepper, basil leaves, parmigiano-reggiano cheese

Directions:
Slice each leek in half lengthwise, then slice each half into 4 sections.
Chop leeks into small pieces.
Place chopped leeks into a bowl of cold water and swish around to remove any grit or soil.
Drain well through a sieve.
Remove stems from kale and discard.
Stack leaves on top of one another and slice crosswise into 1/2 inch wide strips; set aside.
In a saucepan over medium heat, heat oil.
Add leeks and cook for 3 minutes.
Crush tomatoes and add to the saucepan and cook for 5 minutes.
Add vegetable broth and water and bring to boil.
Stir in kale strips, barley, carrot slices, sweet potato cubes, brown and green lentils, thyme, salt, pepper and basil.
Simmer until barley and lentils are tender, about 30 minutes.
Adjust seasonings to taste.
Spoon into individual soup bowls and sprinkle with parmesan cheese.
This soup freezes well in zip-lok bags, or plastic containers.  Omit the parmesan cheese if freezing.
Chocolate Banana Pound Cake


Ingredients:
butter, eggs, sugar, brown sugar, bananas, buttermilk, vanilla extract, cinnamon, flour, baking soda, salt, boiling water, pecan pieces

Directions:
Preheat oven to 350 degrees.
Grease and flour two 9x5x3 loaf pans.
Cream butter, eggs, sugars, bananas, buttermilk, vanilla and cinnamon.
Mix together flour, baking soda, salt, baking cocoa and pecans.
Add dry ingredients to creamed ingredients.  Mix well.
Add boiling water and stir rapidly for 2 minutes.
Pour batter into loaf pans.
Bake for 45 minutes.
Sprinkle chocolate chips over tops of loaves. (if using chocolate chips].
Return to oven for about 15 minutes or until toothpick comes clean when poked into center of loaf.
Remove from oven and place on cooling rack.
Take a spatula and spread melted chocolate chips in an even layer on top of loaves.
Let cool and remove from pans.
Warm to serve and enjoy!
Note: This recipe will also make 48 small cupcakes with a baking time of 20 minutes, and chocolate frosting can be substitued for the chocolate chips.
Frittata Wrap with Ham and Cheese
Category: main-dish
By Julie Hubert

First simmered on the stove, then broiled and wrapped in tortillas, this ham and cheese frittata is a quick and easy to add to any bento box! This can be made with broccoli and Cheddar instead of ham.

Ingredients:
4  eggs
½ cup grated sharp Cheddar cheese, divided
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons whole milk
1 tablespoon butter
4 ounces cooked ham, chopped
4 (8 inch) flour tortillas

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Whisk eggs, 1/4 cup Cheddar cheese, milk, salt, and pepper together in a bowl. Melt butter in a small nonstick skillet over low heat. Add ham; pour eggs on top. Cook until mostly set but top is still runny, 6 to 8 minutes. Top the frittata with the remaining cheese. Transfer skillet to the broiler. Broil until the top is golden brown and center is set, about 1 to 2 minutes. Cool briefly and slice into 4 portions. Place in center of tortillas and wrap tightly.

Prep time: 15 mins
Cook time: 7 mins
Total time: 22 mins
Yields: 4 wraps

Calories: 382.3
Fat: 21.2 g
Saturated fat: 9.1 g
Carbohydrates: 27.9 g
Sugars: 0.5 g
Dietary fiber: 1.7 g
Protein: 19.3 g
Cholesterol: 224.1 mg
Sodium: 1012 mg
Pressure Cooker Beef Stroganoff With Pasta


Ingredients:
olive oil, onion, plain flour, Dijon mustard, tomato puree, sour cream, black pepper

Directions:
In a pressure cooker pan, heat the olive oil. Quickly sear the beef in batches until browned on both sides. Remove the meat with slotted spoon and set aside.
Add the onion to the pan and sauté for 2 minutes until soft. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 minutes until thickened.
Stir in the mustard, purée, cream and black pepper. Return the beef to the pan, cover and lock lid on pressure cooker. Bring to pressure.
When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally.
Cook the pasta according to manufacturer’s instructions, drain and serve with the creamy Stroganoff.
Easy Sponge Cake


Ingredients:
vanilla essence, cornflour, caster sugar, eggs, bicarbonate of soda, cream of tartar

Directions:
Preheat oven to 180C (350F].
Grease and flour two round 20 cm (8"] cake tins using 1 teaspoon castor sugar and 1 teaspoon flour mixed together.
Sift dry ingredients together 3 times.
Separate egg whites from yolks carefully making sure no yolk is mixed into the white.
Beat whites with a pinch of salt until stiff peaks form.
Gradually add sugar and yolks one at a time. Add vanilla.
Gently fold in the dry ingredients until just barely mixed through.
Pour evenly into the 2 tins.
Bake for 20-25 minutes.
Turn out to cool on racks immediately.
When cool, sandwich with jam and whipped cream. Ice and decorate top.
Raspberry Dressing


Ingredients:
onion, sugar, dry mustard, salt, raspberry vinegar, poppy seeds

Directions:
Combine onion, sugar, mustard, salt and raspberry vinegar., Whirl in blender 15 seconds., Slowly add vegetable oil and poppy seeds., Turn blender on and off to mix.