HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Beat in eggs and vanilla. Add flour, nuts, cocoa and baking powder. Bake in a greased 13 x 9-inch pan at 350° for 15 to 20 minutes. Spread marshmallows over cake evenly and bake 2 minutes more. Cool. In saucepan (low heat) melt chips and peanut butter until smooth, stirring. Stir in cereal and spread on top of cooled bars. Chill and cut into bars. Refrigerate.
Mix together margarine, sugar, eggs and vanilla. Blend together flour, baking powder and salt. Alternate this mixture and sour cream into first mixture. Spoon half of batter into angel food cake pan or Bundt pan. Grease and flour very well.
Cook sugar, syrup, salt and water together to hard-ball (250°) stage. Add butter and peanuts (peanuts crushed and skins blown off). Continue cooking, stirring constantly, until golden brown (300°). Remove from fire. Add vanilla, then add soda. Stir quickly until soda is thoroughly mixed. Spread on buttered cookie sheet until cool. Break into pieces.
Mix cooked broccoli, cheese, onion, salt and Mrs. Dash. Grease casserole dish. Put bread crumbs on top. Pour melted butter over top. Bake at 350° for 30 minutes.
Cook together until bubbling. Cool to warm temperature. Stir in 1 quart vanilla or butter pecan ice cream. Sprinkle with chopped nuts. Freeze.
Disjoint chicken wings and discard tip ends. Stir together soy sauce, vinegar, sugars, ginger and garlic for marinade. Put wings in heavy plastic bag and pour in marinade. Close bag and place in a bowl in case the bag leaks. Marinate at least 2 hours, overnight is best. To cook place in a 13 x 9-inch oblong pan and bake at 350° for over 1 hour. Yield: 12 servings. Carbohydrate 8 g, protein 17 g, fat 7 g, calories per serving 163. One serving = 1/2 bread exchange, 2 meat exchanges.
Saute margarine, onion and broccoli together until tender. Add mushroom soup, milk and Velveeta. Stir until hot.
Mix all ingredients together well. Pour into pie crust lined cupcake tins. Bake in a preheated 350° oven for 20 minutes.
In a heavy 10 inch skillet, fry the bacon until crisp. Drain on paper towels and then crumble the bacon. Leave the bacon grease in the skillet. Add the potatoes and onions and cook over medium heat, stirring occasionally until potatoes begin to brown slightly. Add the tomatoes and cover. Reduce heat to low and cook until potatoes are tender, stirring often to prevent sticking. This usually takes about 20 minutes. Be sure that the potatoes are fork tender. Remove from heat and sprinkle the crumbled bacon and cheese over the top of the potatoes. Cover and the heat from the potatoes will melt the cheese. Serve warm.
Put first 5 ingredients on the stove to boil. Thicken with eggs and flour; add butter.
Combine flour and sugar. Cut in butter. Press lightly in pan. Bake for 15 minutes at 425°.
Cut dough into 1-inch balls or cubes. Drop into hot oil and fry until golden brown. Drain and cool. Shake in bag of granulated sugar. Get out of the way of the crowd.
Sift together flour, cocoa, baking soda, baking powder and salt. Cream together remaining ingredients. Mix ingredients together until smooth. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Let cool.
Cream shortening together with sugar and eggs. Sift dry ingredients together and add. Mix well. Roll into balls about the size of a walnut. Roll balls into a mixture of cinnamon and sugar. Bake on ungreased cookie sheet 8 to 10 minutes at 400°. Cool on flat surface.
Remove stems from tops of mushrooms, chop enough to measure 1/2 cup. Cook half of mushroom caps in 3 tablespoons margarine over medium heat for 5 minutes, drain. Repeat with remaining mushrooms and margarine. Combine cheeses, mixing until well blended. Stir in chopped stems and onions, fill mushrooms. Place on cookie sheet, broil until golden brown. Makes 2 1/2 dozen.
Sift sugar, flour and salt together. Add eggs and vanilla. Mix until well blended. Stir in nuts and margarine. Pour into greased and floured 13 x 9-inch baking pan. Bake 30 to 45 minutes at 350°. Take out of oven. Sprinkle with marshmallows.
Cream the margarine. Add sugar and beat until fluffy. Add egg, milk, dry ingredients and vanilla. Mix well. Gently fold in blueberries. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans. Sprinkle top of each with 2 tablespoons sugar. Bake at 350° approximately 1 hour or until toothpick inserted in center comes out clean.
Brown beef; skim off excess fat. Season meat with salt and pepper. Stir in beans, pizza sauce and onion; heat until boiling.
Wet several potatoes. Pierce potatoes several times with a fork. Bake 2 hours at 350°. Cool. Scoop some potatoes out. Cut into fourths. Mash down crosswise with fork. Drizzle skim milk on each one. Squeeze low-fat margarine on each potato. Salt and pepper. Add low-fat or nonfat cheese. Place under broiler for 2 to 4 minutes.
Make small meatballs and bake at 350° until brown, about 20 minutes. Combine sauces and meat and simmer for about 20 minutes.
Brown chopped bacon and onion. Pour off grease. Drain juice from green beans. Add bacon, onion and soup. Mix good. Pour into greased Pyrex. Put onion rings on top. Bake at 325° for 20 to 30 minutes.
Prepare cake mix according to package directions, making 3 layers. When completely cool, combine sugar, sour cream and coconut. Blend well and chill. Reserve 1 cup of sour cream.
Combine cake mix, oil, eggs, oranges and juice. Mix well. Divide into 2 greased layer pans. Bake in a 325° oven for 25 to 30 minutes. Cool. Mix pineapple and dry pudding mix. Fold in Cool Whip. Spread on cooled cakes. Chill 1 hour before serving. Keep chilled.
Melt butter in skillet. Put soft shelled crab in and sprinkle a little Old Bay and pepper. Cover and cook slow for 5 minutes. Remove cover and increase heat. Brown on both sides. Serve on bread with mayonnaise or butter, lettuce and thin slice of tomato. You may also like a thin slice of sweet onion on the sandwich.
Cream sugar and shortening. Add flavorings and eggs. Mix flour, salt, cream of tartar and soda. Add to mixture. Add oats, cereal, nuts and raisins and mix well.
Barely cover thick sliced sausage with water. Add diced, raw potatoes and sauerkraut. Bring to a boil; reduce heat to low. Simmer about 45 minutes or until potatoes are tender.
One-fifth is the base of pink lemonade (if this cannot be found, regular lemonade with food coloring may be used)
Combine dry ingredients. Stir in oil. Mash bananas, beat eggs and stir together. Combine both mixtures. Pour into greased loaf pan. Bake at 250° for 1-1/2 to 2 hours.
Core and quarter unpeeled apples in 4 to 6-quart kettle or Dutch oven. Combine apples and cider. Cook until soft, about 30 minutes. Press through food mill. (Drain off excess apple cider if you don't want your butter to be thin.) Boil gently for 30 minutes; stir occasionally. Add sugar and spices; cook and stir over low heat until sugar dissolves. Boil gently, stirring frequently, until of desired thickness. Carefully ladle the hot butter into hot jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath (half pints) for 10 minutes. Makes 8 half pints. Recipe can be doubled.
Mix cake mix, pecans, oleo and 1 egg with spoon. Pat in a 16 x 11-inch pan. Mix cream cheese, powdered sugar and 2 eggs with mixer. Spread on top of cake mixture. Bake for 40 to 50 minutes in 350° oven.
Brown ground chuck and combine all ingredients in a large cooker. Simmer for 4 hours. Freezes good.
Combine celery, chicken, mayonnaise, almonds, cheese, lemon juice, salt and pepper; mix well. Turn into buttered 1 1/2-quart casserole. Cover with chips. Bake 20 minutes at 450°.
In a large pot, boil turkey wings until almost done, then add onions, sweet potato, parsnips, turnips and carrots. Boil 30 minutes more, then add celery and parsley. Cook until real tender and falling apart, then add matzo balls. Season with salt and pepper. Simmer until matzo balls are warm thoroughly. Makes 24 (1-cup) servings.
Roll hamburger into little small balls, seasoned. Then roll lightly over chopped onions. Brown meat in skillet. Pour off excess fat. Add chili sauce and grape jelly. Simmer for about 30 minutes.
Cream the cream cheese and sugar; add eggs one at a time. Add vanilla. Pour into greased pan lined with zwieback crumbs at bottom. Add a little melted butter and cinnamon to the crumbs if you wish. Bake at 350° for 30 minutes. Whip sour cream with 1/4 to 1/2 cup of sugar and pour over cake. Return to oven for 10 minutes. Put in refrigerator and chill for at least 2 hours before serving. Serves 8 or more.
Combine cut up canned tomatoes, tomato sauce and all seasonings. Brown chicken in 1/4 cup oil. Remove chicken; cook onions and garlic until tender. Return chicken to pan; add sauce and simmer, covered, for 30 minutes. Add wine; simmer, uncovered, for 15 minutes. Makes 4 servings.
Sift and measure flour. Sift the flour again with the soda, cinnamon and salt; stir in the raisin bran and sugar. Add the eggs, buttermilk and oil to the dry ingredients, mixing until well blended. Line muffin tins with liners or grease well. Fill 2/3 full and bake at 400° for 20 minutes. Makes 5 dozen. Keeps well in refrigerator and freezes well either before baking or baked.
Sift flour and starch together. Beat egg yolk into beer. Mix into flour. Let stand one hour. Beat egg white until it stands in soft peaks. Fold into batter. Dip fish in batter and deep fry at 375°.
Mix flour with baking powder and sugar. Combine eggs and milk. Add to flour mixture, mixing well, then beat until batter is smooth. Drop by teaspoon into 1 1/2 inches hot (375°) oil in deep saucepan. Fry 3 to 5 minutes, until golden brown, turning once. Drain on absorbent paper. Sprinkle with confectioners sugar. Makes about 4 dozen.
Cream shortening brown and white sugar. Add 2 eggs. Beat. Add all dry ingredients. Make into small balls. Put on greased cookie sheet. Bake 10 minutes at 350°.
Cook macaroni. Add salt. Add sweet relish. Add onion, eggs and celery salt. Mix with mayonnaise.
Cook lasagna noodles according to box directions. Meanwhile, brown ground chuck in skillet until dry (or drain excess grease). Salt and pepper to taste. Add spaghetti sauce to meat and let simmer. Stir in approximately 1/2 of the cottage cheese and let melt slightly.
Mix ingredients and pour into baking dish. Bake at 350° for 15 minutes. Cover and store in refrigerator until ready to serve.
Heat oven to 350°. Grease a 9 x 13 pan. Sift together flour, baking soda, salt, and cinnamon. Set aside. Beat at medium speed the eggs, sugar, and oil for two minutes. Add sifted dry ingredients to egg mixture. Stir in apple slices and walnuts. Spread in pan and bake at 350° for 35-40 minutes, until toothpick comes out clean. Cool in pan.
Trim excess fat from pork chops. Mix flour, salt, pepper and ginger. Coat chops and brown well in oil in large skillet. Move chops; add onion and garlic and saute until tender. Combine water, chili sauce, vinegar, brown sugar and soy sauce. Pour over chops, cover and simmer about 45 minutes until tender.
Beat eggs at high speed for 5 minutes. Beat in sugar. Stir in pumpkin and lemon juice. Add flour, cinnamon, ginger and nutmeg. Fold in until well blended. Spread mixture in well-greased 15 x 10 x 1-inch baking sheet and bake at 375° for 15 minutes.
Mix well. Bake in 2 well-greased 9 x 5-inch loaf pans for 55 to 60 minutes at 350°. A glaze of 2 cups powdered sugar and a little milk may be spread on top of the two cooled loaves, if desired.
Mix ingredients. Add to 3 1/2 cups boiling water. Cook briefly until it thickens. Add butter to taste. When cool, roll into logs and deep fry until golden brown.
Sprinkle jello over cottage cheese. Drain fruit. Add to cottage cheese. Fold in Cool Whip. Chill.
Melt butter in skillet. Add broken up noodles and almonds. Saute until just beginning to brown. Add sunflower seeds and cook until all is nicely toasted brown. Drain and set aside. Toss shredded cabbage and scallions in a large bowl. Mix dressing with whisk by blending red wine vinegar, sugar and oil. Pour into container. Right before serving, toss cabbage, nut mixture and dressing.
Heat fat or oil in heavy frypan over low heat. Add prepared apples; sprinkle with lemon juice and sugar. Brown lightly, then turn once. If apples are not tender after second side is browned, cover and cook a few minutes longer. Makes 6 (1/2-cup) servings.
Mix the cream, grape juice and sugar together and stir until the sugar is dissolved. Add fresh lemon or lime juice to taste. Freeze in a hand cranked or electric ice cream freezer.
Mix sugar and Kool-Aid using just enough warm water to dissolve. Mix sugar/Kool-Aid mixture with pineapple juice and grape juice. Pour equally into 2 plastic gallon containers. Finish filling each container with water. Shake well to mix. Freeze. When ready to serve, thaw until slushy. Add 1 bottle ginger ale to each gallon when serving.
Fry ground beef until done. Add the rest of ingredients. Simmer for 20 minutes.
Preheat oven to 375°. Combine crumbs, sugar and margarine. Press firmly on bottom of 13 x 9-inch baking pan. Bake 8 minutes. Cool. Reduce oven temperature to 300°. In large bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Add eggs and lemon juice. Mix well. Spread strawberry preserves evenly over prepared crust. Pour cheese mixture over preserves. Bake 45 to 50 minutes. Cool and chill thoroughly.
Combine gelatin, dissolved in watah with vinegar, lemun juice, sugah, pimento, salt, cabbage, mater juice, bell pepper, celery and onion.
Melt shortening; add onion and celery. Simmer 15 minutes over low heat. Pour over bread crumbs, which have been mixed with other ingredients. Add water; mix thoroughly. Bake 1 hour at 350°.
Grease and flour 13 x 9 x 2-inch pan. Mix cake mix as directed on box. Pour in half of batter and bake 15 to 20 minutes. Melt caramels, butter and milk in medium saucepan, stir constantly. Pour over partially baked cake. Sprinkle one package chocolate chips over caramel. Pour on remaining cake batter. Sprinkle with second package chocolate chips. Bake 15 to 20 minutes or until cake looks done. Chips won't melt all the way.
Mix all of the ingredients together and spread on split hamburger buns. Broil open-faced for a few minutes until hamburger is done. Watch carefully. Serves 6 to 8.
Mix beans and taco seasoning. Spread on bottom of 9-inch quiche dish. Layer remaining ingredients over bean mixture. Refrigerate. Serve with tortilla chips. Makes 6 to 8 servings.
Cook broccoli and spaghetti together in boiling water on stove for 5 to 6 minutes. Drain. Put in a 2-quart casserole; add soup, 1/2 of cheese, milk and 1/2 of onions. Stir to combine. Put remaining cheese and onions on top. Bake at 350° for 30 minutes.
Melt butter; mix with sugar. Add eggs, one at a time, mixing after each one. Add flour slowly to mixture. Stir in chips. Spread on a large cookie sheet sprayed with Pam. Bake at 350° for 25 minutes.
Put all ingredients together on cookie sheet or pan; pat thin. Refrigerate overnight. Cut into squares. Dust or dip in flour. Brown in skillet in bacon fat. Place in shallow pan. Pour 2 cans golden mushroom soup over all. Bake 1 hour at 350°.
Mix pudding, pineapple, marshmallows, Cool Whip and pecans together. Refrigerate.
Cream peanut butter and shortening; gradually add brown sugar, beating until light. Add vanilla. Add eggs (one at a time) beating until fluffy. Add flour and milk alternately, beating after each addition. Bake at 375° for 30 to 35 minutes.
Mix and spread between 3 packages of party rolls. Wrap in foil. Bake 10 minutes at 400°.
Combine all ingredients into a casserole. Bake 30 to 40 minutes at 400°.
Preheat oven to 375°. Brush bottom and sides of crust evenly with egg yolk. Bake on baking sheet until light brown (about 5 minutes). Remove crust from oven.
Mix together the chili, salsa, mushrooms, Parmesan cheese and Italian seasoning. Mix together the Ricotta cheese and dried parsley.
Wash and cut all vegetables into bite-size pieces. Combine all other ingredients and pour over vegetables and chill for several hours or overnight. Garnish with bacon bits when ready to serve.
Preheat oven to 350° for 1/2 hour. Beat egg whites until stiff (forms peaks). Add sugar; continue to beat. Fold in walnuts and chips. Drop by teaspoon onto ungreased nonstick or foil covered cookie sheets. Put cookies in oven and turn oven off. Leave overnight. Don't peek! Makes 24.
Mix first 7 ingredients together. Flatten out on waxed paper with rolling pin. Cover flattened ingredients with a layer of boiled ham. Then sprinkle Mozzarella cheese over ham. Roll everything together like a jelly roll; seal ends tightly. Bake for 1 hour at 350°.
Empty beer in saucepan. Add the rest of the ingredients. Bring to boil for 5 to 10 minutes.
In double boiler, heat Jell-O, water, cream cheese and marshmallows, then add other ingredients. Pour into dish and congeal.
Mix. Pour into loaf pan prepared with Pam. Bake at 350° until done.
Beat peanut butter and 1/4 cup milk with rotary beater until smooth. Slowly add remaining milk, beating until well blended. Add pudding mix; blend well, about 1 minute. Pour into serving dishes; chill. Or beat at lowest speed on mixer.
Mix broth and cream of chicken soup. Pour over chicken. Mix flour, buttermilk and margarine. Pour over chicken. Bake at 350° for 30 to 35 minutes.
Melt 2 tablespoons of margarine. Thinly slice potatoes and onion. Layer half the potatoes and half the onion in a microwavable dish. Sprinkle with Italian seasoning and pepper. Drizzle with 1 tablespoon of margarine. Repeat the potato, onion, seasoning and margarine. Cover with vented plastic wrap. Microwave on High for 12 minutes or until potatoes are soft, turning dish once. Serves 4.
Prepare the cake according to directions, making 2 layers. Split both layers. Blend together the sugar, sour cream and coconut and chill. Spread all but one cup of mixture between the 4 layers. Blend the rest with whipped cream and spread on cake. Refrigerate for 3 days in airtight container.
Break up lettuce. Slice onion. Break up bacon and cauliflower. Put all ingredients in layers in large, covered bowl. Mix together mayonnaise, sugar and Parmesan cheese. Put this mixture over top of vegetables. Set overnight in refrigerator. Mix well before serving.
Cream margarine, sugar, eggs, and vanilla. Sift flour, soda, and salt. Add dry ingredients to creamed mixture and mix well. Add half the M & M candies and save rest to decorate the tops. Drop by teaspoonfuls on baking sheet and bake 375° for 10 to 12 minutes.
Mix together in order given. Pour into hot greased 8-inch pan. Bake 45 minutes at 400°.
Heat oven to 425°. Remove skin from chicken. Place in ungreased 8 x 8 x 2-inch or 9 x 9 x 2-inch or 9-inch round baking dish. Spread 1 teaspoon butter on each piece; sprinkle with onion, garlic salt and paprika. Bake, uncovered, 35 to 40 minutes. Sprinkle with parsley. Makes 4 servings. "A great weight watcher meal."
Crumble beef into a 2-quart glass container. Add onion and garlic. Mix lightly. Place in microwave and cook on High for 3 minutes. Drain meat mixture and then stir. Microwave on High for 2 more minutes. Stir in Ro-Tel tomatoes and green chilies and taco seasoning. Cook on High for 3 minutes and remove from microwave.
Combine dry ingredients; stir to mix. Add buttermilk and oil. Mix well. Bake at 350° until brown, for 50 to 60 minutes in greased loaf pan. Yields 1 loaf.
Mix gently together and put in buttered baking pan. Bake at 350° for 1 hour.
Whip cream cheese and mayonnaise together until smooth. Toss all other ingredients (except crab) into cream cheese mixture and combine. Gently mix crab evenly into mixture. Bake at 350° for 30 minutes. Serve with crackers or vegetables.
Saute meat with onion, salt, pepper, water and seasoning mix. Cook on low heat 10 minutes. Put 1/2 meat mixture on top of tortillas. Top with 1/2 of the cheese. Follow with remaining meat and top off with the last of the cheese. Bake at 400° for 15 minutes. Serves 8.
When jello begins to jell, stir in apples, celery and nuts. You may want to double this recipe, it's so good.
Blend cream cheese and horseradish. Stir in olives. On waxed paper, shape mixture in 2 (6-inch) rolls. Wrap and chill several hours. Roll in beef. Serve with crackers.
Mix ingredients and fill unbaked pie shell half full. Bake at 375° about 20 to 25 minutes. (Be sure not to overcook as will become hard and too chewy!) Best served hot.
Spread crackers in single layer on foil lined 13 x 15-inch jelly roll pan (or cookie sheet which has sides). Boil sugar and butter for 3 minutes; spread on top of crackers. Bake for 5 minutes, or until crackers float to top, at 400°. Put chocolate chips on top while bars are still hot. Spread chips smoothly when melted. Sprinkle top with nuts. Let set or refrigerate until chocolate hardens. Remove from foil and break into pieces.
Night before: Grease tube or Bundt pan. Mix dry ingredients. Starting with dry, layer with dough ending with dry. Put margarine pats on top. Cover tightly with foil; leave on counter overnight to rise.
Pour boiling water over chocolate; let cool. Cream butter and vanilla. Add brown sugar; blend well. Add eggs, one at a time, beating after each. Spoon in the 2 tablespoons flour. Add salt and soda; mix together. Blend dry ingredients into creamed mixture; mix well. Blend in chocolate, water and sour cream. Bake in a 9 x 5 x 3-inch pan at 325° for 1 hour and 15 minutes, or until done.
Brown beef and drain. Add rest of ingredients and mix together. Add water to desired consistency. Bring to boil and simmer 30 minutes.
Mix sugar, salt, water and honey in saucepan and cook to soft ball stage. Remove from heat. Add vanilla and walnuts. Stir until thick and creamy. Turn out on waxed paper. Separate with 2 forks. Makes about 1/2 pound.
Beat eggs until fluffy. Add sugar and Crisco oil. Mix together. Add vanilla, grated zucchini, flour, baking soda, baking powder, salt and cinnamon. Mix well. Add extra for flavoring 1 cup nuts or 1 cup raisins. Grease and flour bread pan. Bake at 350° for 1 hour.
Cream the butter or oleo, eggs and sugar. Add nuts and bananas. Sift flour and soda. Add to mixture. Put in loaf pans. Bake 1 hour at 350°. Makes 1 large or 2 small loaves.
Mix water and sugar and bring to a boil. Remove from fire, stir in juices and bananas and freeze. Take out 1 hour before serving and pour ginger ale over. Serves 24 people or makes 6 quarts.
Combine eggs, cream, melted butter, flour and seasonings; mix thoroughly. Stir in ham and cheese. Pour into greased 10-inch pan. Dot with 1 tablespoon butter. Bake in preheated oven at 350° for 25 to 30 minutes. Stand a few minutes before cutting.
Oil a 9 x 5-inch loaf pan. Sprinkle bottom with brown sugar and spread with cranberry sauce. In large bowl, pour cold water over stuffing mix and toss with fork. Add onion, green pepper, egg, salt and ground meat to stuffing and mix well. Spoon gently over cranberry sauce in pan. (Do not pack down, but spread out to all corners, sealing in cranberries.)
Preheat oven to 350°. In a large bowl, combine all ingredients except applesauce and nuts. Mix until crumbly. Reserve 1 cup of oats mixture. Press remaining oats mixture onto bottom of greased 13 x 9-inch pan. Bake 13 to 15 minutes; cool. Spread applesauce over partially baked crust. Sprinkle with nuts. Sprinkle reserved 1 cup of oats mixture over top. Bake 13 to 15 minutes or until golden brown. Cool in pan on wire rack. Cut into 2-inch squares. Best kept in refrigerator. Makes approximately 24 squares.
Bring 1 cup apricot juice, sugar, salt, cinnamon, orange peel and cornstarch to boil, stirring until thickened. Add butter, apricots and pecans. Pour over sweet potatoes in greased dish. Bake, uncovered, at 375° for 20 minutes.
Cream butter and sugar. Add all other ingredients, except chocolate chips. Mix well. Add 3/4 cup chocolate chips. Mix. Pour into greased and floured tube or Bundt pan. Sprinkle rest of chips over top. Bake for 45 minutes at 350°.
Mix sugar and syrup. Heat over low flame. Add peanut butter; continue to heat while stirring. Pour mixture over cereal and chips. Stir until well coated. Stir into pan; cool and cut into bars. May be dusted with powdered sugar.