lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Toffee Pizza
Ingredients:
- 1 cream cheese
- 1 brown sugar
- 1/3 bananas
- 1
- 2
- 1/4
- 2
- 1/4
Instructions:
1. Preheat oven to 350°F Shape cookie dough into large circle, 12-18 inches in diameter, and bake until golden brown, approxiamately 20 minutes. Let cool completely.
2. Mix cream cheese until smooth, then add brown sugar. Mix until well blended. Fold in whipped topping.
3. Spread mixture over cooled cookie crust.
4. Coarsely chop candy bars. Just before serving, place banana evenly over filling. Sprinkle candy over pizza. Drizzle ice cream topping over pizza, then sprinkle with almonds.
5. Cut into pizza style slices. Refrigerate leftovers, if you have any.
Title: Individual Orange and Chocolate Cheesecakes
Ingredients:
- 1/3 butter
- 2 ricotta cheese
- 1/4 fat free cream cheese
- 2 sugar
- 1/4 sugar
- 2 orange, zest of
- 1 egg
- 1 butter
Instructions:
1. Special equipment: mini muffin tin.
2. Preheat the oven to 350 degrees F.
3. Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
4. In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
5. Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.
Title: Coconut Swirls
Ingredients:
- 2 butter
- 3 water
- 1 vanilla extract
- 2 icing sugar
- 1/2 instant dry milk powder
- 3
Instructions:
1. melt butter in a pot.
2. add water and vanilla.
3. mix icing sugar and instant milk.
4. add to butter mixture 1/2 cup at a time, mixing well.
5. stir in coconut.
6. drop by teaspoon onto wax paper.
7. let stand for ten minutes.
8. melt chocolate chips.
9. swirl 1 teaspoon on top of each one.
10. let harden.
Title: Cantuccini: Classic Tuscan Biscotti
Ingredients:
- 2 all-purpose flour
- 3/4 sugar
- 1 1/2 baking powder
- 1/2 ground cinnamon
- 6 eggs
- 3 vanilla extract
- 2
Instructions:
1. You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil.
2. Set a rack in the middle level of the oven and preheat to 350 degrees.
3. In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix.
4. Stir in the almonds.
5. In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients.
6. Continue to stir until a stiff dough forms.
7. Scrape the dough out onto a lightly floured work surface and divide it in half.
8. Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
9. Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan.
10. Press down gently with the palm of your hand to flatten the logs.
11. Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size.
12. The logs are done when pressed with fingertip they feel firm.
13. Place the pan on a rack and let the logs cool completely.
14. Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.
15. Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick.
16. Arrange the biscotti on the prepared pans, cut side down.
17. It isn't necessary to leave space between them.
18. Bake the biscotti for about 15 or 20 minutes or until they are well toasted.
19. Cool the pan on a rack.
20. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Title: Pineapple-Ginger Bavarian
Ingredients:
- 1 pineapple in juice
- 1 sugar-free orange gelatin
- 1 plain nonfat yogurt
- 1 fresh ginger
- 3/4 sugar substitute
- 1/2 vanilla
- 1/2
- 1/4
Instructions:
1. Combine reserved pineapple juice with enough water to equal 1/2 cup liquid. Pour into a small saucepan and bring to a boil over high heat.
2. Place gelatin in a medium-sized bow.; add pineapple juice mixture. Stir until gelatin is dissolved. Add ginger ale and half of the crushed pineapple, stir until well blended. Add yogurt, whisk until well blended. Pour into 5 individual ramekins. Cover each with plastic wrap; refrigerate until firm.
3. Meanwhile, combine remaining half of pineapple with ginger in a small bowl. Cover with plastic wrap and refrigerate.
4. Just before serving, beat cream in a small deep bowl on high speed of electric mixer until soft peaks form. Add sugar substitute and vanilla; beat until still peaks form.
5. To serve, top each bavarians with 1 tablespoon whipped topping and 1 tablespoon pineapple mixture.
Title: French Coconut Pie
Ingredients:
- 4 butter
- 2 eggs
- 1 all-purpose flour
- 3/4 sugar
- 1 sweetened coconut
- 1 milk
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk.
3. Pour into pie shell.
4. Bake until firm, about 45 to 60 minute.
Title: Mamon (Filipino Sponge Cake)
Ingredients:
- 1 cake flour
- 1 white sugar
- 1 baking powder
- 1 vanilla
- 6 eggs
- 1/2 cream of tartar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Sift flour and baking powder in bowl; set aside.
3. In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
4. Gradually add sugar while beating. Then, add vanilla and vegetable oil.
5. Add egg yolks one at a time and continue beating.
6. Add cake flour and baking powder and continue mixing.
7. Line muffin pans with paper cups and pour mixture about 2/3 full.
8. Bake 12 to 15 minutes or until golden brown. Finished when toothpick comes out clean.
Title: Glazed Pineapple With Macadamia Nut Crunch
Ingredients:
- 1 pineapple
- 1 light brown sugar
- 1/3 salt
- 1 unsalted butter
- 4
Instructions:
1. Preheat the broiler.
2. Cut the pineapple into 8 slices about 1-inch thick.
3. For a decorative presentation you might want to cut notched grooves 1 inch apart on the top of each slice to suggest the grooves of a scallop shell.
4. In a small bowl, combine the macadamia nuts, brown sugar and salt.
5. Add the melted butter and stir until well blended.
6. Place the pineapple slices on a baking sheet lined with foil.
7. Sprinkle with a few tablespoons of the nut mixture, or arrange in a graphic pattern over each pineapple slice.
8. Broil the pineapple slices about 6 inches from the heat until the filling starts to caramelize, about 1-1/2 minutes.
9. Serve hot.
Title: Sticky Gingerbread With Apple Surprise
Ingredients:
- 150 butter
- 175 light brown sugar
- 2 black treacle
- 225 plain flour
- 1 baking powder
- 2 bicarbonate of soda
- 2 ground ginger
- 150 milk
- 1 egg
- 2 dessert apples
- 1 lemon juice
Instructions:
1. Grease a square 9-inch cake tin and line with greaseproof paper/baking parchment (the tin needs to be quite deep as this cake can rise quite a bit!). Melt butter sugar & treacle over low heat; set aside to cool.
2. Sieve flour baking powder, bicarbonate of soda and ginger stir in milk, egg and treacle mix.
3. Add apples with the lemon juice that the apples have been soaking inches Stir together gently pour into tin and smooth surface.
4. Bake at 160°F/325°F/gas 3 for 30-35 minutes until skewer inserted comes out clean (may need as much as 10 mins more on top of this time depending on your oven).
5. Leave to cool in tin then turn out cut into squares and kiss goodbye to any diet!
6. This recipe is also yummy when the cake mix is spooned into muffin cases to make smaller individual cakes/muffins!
Title: O Sweet Christmas Tree
Ingredients:
- 1/4 butter
- 2 margarine
- 2 powdered sugar
- 3 half-and-half cream
- 3 coconut
- chocolate
Instructions:
1. Combine all ingredients well, except chocolate, using as much food coloring as desired.
2. While 'dough' is still warm and pliable, take about a tablespoon amount (decide how large you would like your trees) and with fingertips, shape into an upsidedown cone/a standing fir-tree.
3. Do not try rolling. Squeeze your amount firmly so it adheres toegther, then stand one end on work surface and shape into a fir-tree, pressing fairly firmly.
4. Do not make tip too sharp in order to accomodate the decorative ball later.
5. When all the 'dough' is shaped, melt chocolate and dip tops of trees.
6. While chocolate is still soft, place silver ball on the tip.
7. A thought: would white chocolate look like snow?
Title: Ww Stuffed Strawberries (1 Ww Point)
Ingredients:
- 25 strawberries
- 8 cream cheese
- 1 vanilla extract
- 3 powdered sugar
- 1/4 pecans
Instructions:
1. cut an "X" in the tip of each strawberry, cutting deep but leaving strawberry whole.
2. Place cream cheese and next 3 ingredients in a medium bowl, and beat with a mixer at medium speed until smooth. place mixture in a small zip top plastic bag. seal bag; snip a small hole in one corner of bag.
3. pipe about 2 teaspoons cream cheese mixture into each strawberry.
4. serving size=1 strawberry.
Title: Mandarin Orange Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 eggs
- 2 baking soda
- 1 salt
- 2 mandarin oranges
- 1 1/2 brown sugar
- 6 margarine
- 6 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Cake: In a large bowl, combine all ingredients and mix well with electric mixer.
3. Pour into ungreased 9x13 pan and bake for 30 to 35 minutes.
4. Topping: Mix brown sugar, margarine and milk in saucepan; bring to boil.
5. While cake is hot, poke holes on top with fork.
6. Pour topping over cake.
7. Serve warm or cool with ice cream or cool whip.
Title: Cherry Pepsi Salad
Ingredients:
- 3/4 sugar
- 3/4 water
- 1 cherry pie filling
- 2 cherry gelatin
- 1 crushed pineapple
- 1 pecans
- 1/2 cheddar cheese
- 1
- 1/2
Instructions:
1. Bring sugar and water to a boil in a saucepan.
2. Stir in pie filling.
3. Bring to a boil; remore from heat.
4. Stir in gelatin until dissolved.
5. Add cola, pineapple and pecans; mix well.
6. Pour into serving dish.
7. Chill until set.
8. Top with shipped topping and cheese.
Title: Apple Upside Down Cake
Ingredients:
- 1 butter
- 1 brown sugar
- 3 apples
- 1 cinnamon
- 1 pecans
- 18 1/2 eggs
- 3 water
- 2/3
Instructions:
1. Preheat oven to 350°. Grease sides of 13x9 baking pan.
2. Melt 1 stick butter; pour into baking pan. Stir in brown sugar and mix well; spread evenly in bottom of baking pan.
3. Arrange apples evenly over sugar; sprinkle with cinnamon and pecans.
4. In large mixing bowl, combine cake mix, 1 stick butter (softened), eggs and water. Beat with electric mixer for 2 minutes.
5. Pour cake batter evenly over apples.
6. Bake about 45 minutes until toothpick inserted in center comes out clean.
7. Cool for 5 minutes; invert onto serving platter.
Title: Triple Layer Eggnog Pie
Ingredients:
- 10 milk
- 1 graham cracker pie crust
- 1 pecans
- 1/2 vanilla instant pudding mix
- 1 cinnamon
- 2 ground nutmeg
- 1
- 1/8
Instructions:
1. Place caramels and 1 Tablespoon of the milk in a microwavable bowl and heat on Medium (50%) for 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.
2. Pour remaining milk and eggnog into large bowl. Add dry pudding mixes and beat with wire whisk for about 2 minutes or until well blended. The mixture will be thick -- don't worry about that. Spoon 1-1/2 cups of the pudding over the pecans in crust.
3. Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
4. Refrigerate at least 3 hours before serving. Sprinkle pie with ground nutmeg or cinnamon just before serving. Store in the fridge.
Title: Healthier Oatmeal Cookies With a Cake Mix
Ingredients:
- 18 1/2 cinnamon
- 1 eggs
- 2 quick-cooking oats
- 1 flax seed
- 1/2 - 3/4 raisins
- 1/2 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine cake mix, cinnamon, eggs, oats and1/2 c oil in large bowl. Beat at low speed with electric mixer until blended. Add additional oil as needed to get a cookie dough consistancy.(should not be crumbly).
3. Stir in raisins or chocolate chips if using.
4. Drop dough by rounded teaspoonfuls onto prepared baking sheets.
5. Bake at 350 degrees for 10 to 12 minutes or until lightly browned- cokies will look very light, that is ok do not over bake.
6. Cool 1 minute on baking sheet.
7. Remove and cool completely.
Title: Sticky Date Nut Pudding Dessert With Caramel or Toffee Sauce
Ingredients:
- 1 pitted dates
- 1 baking soda
- 1 butter
- 1 boiling water
- 1 sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 3/4 pecans
- 1 walnuts
- 1 Cool Whip Topping
- 2 brown sugar
- 1/2 water
- 1 butter
- 3/4 margarine
- 1 cornstarch
- 2 flour
- soft brown sugar
- vanilla
- butter
Instructions:
1. Pre-heat oven to 350°F.
2. Mix boiling water, baking soda and butter together and pour over dates. Let cool slightly.
3. In a separate bowl mix cake batter: sugar, egg, vanilla, flour and chopped nuts.
4. Combine the cake batter with date mixture and mix well.
5. Pour the batter into a greased 8x8" pan (or use a 9x13" pan if doubling recipe).
6. Bake at 350 F for approximately 20-30 minutes or until toothpick comes out clean.
7. For Caramel Sauce: Combine sugar, water and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for approximately five minutes while adding cornstarch or flour to thicken sauce. (Mix cornstarch or flour with small amounts of cold water and add to sauce).
8. For Toffee Sauce: Combine sugar, cream and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for five minutes until thickened.
9. Cut the cooled cake into very small square pieces.
10. In a pudding bowl - layer 1/2 of the cake pieces, then 1/2 sauce and 1/2 tub Cool Whip. Repeat layer. Chill and serve!
Title: German Black Forest Cake
Ingredients:
- 6 cream of tartar
- 3/4 sugar
- 1 1/2 all-purpose flour
- 6 baking powder
- 1 1/2 salt
- 1/3 water
- 1 orange zest
- 1/2 vanilla
- 1/2 butter
- 1 icing sugar
- 1 sour cherries
- 1/2 cherries
- 1/2 sugar
- 3 1/2 vanilla
- 2 chocolate curls
- 3 -4
- 2
- 1/4
- 1
Instructions:
1. FOR THE CAKE: Add cream of tartar to the egg whites and beat at high speed until foamy. Gradually add 3/4 cup sugar, continuing to beat until stiff peaks form.
2. Beat 3/4 cup sugar together with egg yolks.
3. Sift together dry ingredients. Add to the egg yolk mixture ALTERNATELY with the fruit juice or water, orange peel and flavouring. Mix until blended and beat 1 minutes. Batter will be stiff. Put a large spoonful of egg whites into the batter and beat to make batter a little less stiffer and then FOLD in the rest of the egg whites gently.
4. Pour batter into 2 (8 or 9-inch) layer cake pans (or use springform pans) (I like to put parchment paper on bottom of pan) and bake in preheated 350°F oven until toothpick inserted in centre comes out clean about 30 to 35 minutes. Cool in pan and gently go round with knife and remove from pan and slice to make 4 layers.
5. Sprinkle each layer of chocolate sponge cake with cherry liqueur.
6. Blend the butter, icing sugar and coffee until creamy and spreadable. Spread 1/3 over bottom layer of cake. Press 1/3 cherries into this filling. Place another cake layer on top and repeat. Put fourth layer on top.
7. Whip the cream. Add 1/4 cup sugar and vanilla. Slather whipped cream on top and sides of cake. Decorate with a few cherries add chocolate curls. Pipe rosettes around cake and add a cherry on top of each rosette and decorate in centre with chocolate curls.
8. Edna Staebler--Recipes Only.
Title: Cranberry Nut Cupcakes
Ingredients:
- 1 1/2 fresh cranberries
- 1 1/4 frozen cranberries
- 1/2 sugar
- 2 butter
- 2 eggs
- 3 vanilla extract
- 4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 milk
- 1 walnuts
- 1
Instructions:
1. In a small bowl, combine cranberries and.
2. 1/4 cup sugar.
3. Set aside.
4. In a large mixing bowl, cream butter and remaining sugar.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in vanilla.
7. Combine the flour, baking powder, drink mix and salt then add to creamed mixture alternately with milk.
8. Fold in walnuts and reserved cranberries.
9. Fill greased or paper-lined muffin cups two-thirds full.
10. Bake at 400 degrees for 12-17 minutes or until a toothpick comes out clean.
11. Cool for 5 minutes before removing from pans to wire racks to cool completely.
12. Frost with cream cheese frosting.
13. Store in the refrigerator.
Title: Crunchy Caramel Apple Cake
Ingredients:
- 1 granola cereal
- 1 walnuts
- 1/4 pecans
- 3 butter
- 1 all-purpose flour
- 1 baking soda
- 1/2 ground cinnamon
- 2 salt
- 1 1/2 eggs
- 1 granulated sugar
- 1 brown sugar
- 3 apples
- 1/2 butter
- 1 brown sugar
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 325°F Grease a 13*9*2 inch baking pan; set aside.
2. In a bowl combine granola and 1/2 cup of the chopped walnuts. Use your fingers or a fork to combine the 1/4 cup softened butter with the granola mixture until crumbly. Set aside.
3. In a bowl combine flour, baking soda, cinnamon, and salt; set aside. In a bowl combine eggs, oil, granulated sugar, and the 1 cup brown sugar. Add flour mixture; stir just until combined. Fold in apples and remaining nuts (Mixture will be thick). Spoon batter into prepared pain, spreading evenly. Sprinkle with the granola mixture.
4. Bake for 40-55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on wire rack for 1 hour.
5. For sauce, in a saucepan melt the 1/2 cup melted butter over medium heat. Stir in the 1 cup packed brown sugar and whipped cream. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, for 5 minutes or until mixture is slightly thickened. . Remove from heat; stir in vanilla. Cool sauce about 10 minutes before serving.
Title: Crisco Buttercream
Ingredients:
- 1 1/2 milk
- 1/3 - 1/2 vanilla
- 3 powdered sugar
- 2 -3
- 2
Instructions:
1. Add all ingredients except powdered sugar to mixer. Mix until combined scraping sides to make sure mixture is fully mixed.
2. Add the sugar gradually until all sugar is in mixer.
3. Once icing starts to come together run the mixture until desired consistancy is reached. There really is no time limit.
Title: Greek Sesame Seed Cookies
Ingredients:
- 1 butter
- 1 3/4 sugar
- 2 eggs
- 2/3 toasted sesame seeds
- 4 flour
- 2 baking powder
- 1/2 salt
- 1/4 water
Instructions:
1. Mix butter, sugar, and eggs til fluffy.
2. stir in 1/3 cup of the sesame seeds.
3. Combine flour, baking powder and salt.
4. Add alternately with water to sugar mixture.
5. Chill dough til stiff, 1-2 hours.
6. Heat oven to 350' degrees F.
7. Roll dough out on lightly floured board into rectangle 1/8th inch thick.
8. Cut dough in strips about 2inches x 1 inch.
9. Press one side of strip into reserved sesame seeds.
10. Loop one end over the other making a bow-tie effect.
11. Place on lightly greased baking pan.
12. Bake 8-10 minutes.
13. Until lightly browned.
14. Cool slightly before removing from pan, cool on wire rack.
Title: Whipped Topping
Ingredients:
- 1/2 instant milk
- 1/3 cold water
- 2 lemon juice
- 2 sugar
- 1/4 sugar substitute
- 1/2 vanilla
Instructions:
1. Put a bowl and the beaters of an electric mixer in freezer to chill, about 15 minutes before beginning.
2. Combine dry milk and water and refrigerate for 30 minutes.
3. Beat at high speed for 4 minutes.
4. Add lemon juice to whipped milk and beat at high speed for about 4-5 more minutes.
5. Stir sugar and sugar substitute together and add gradually to the whipped milk while it is beating.
6. Stir in vanilla to whipped topping and refrigerate until used.
7. Can be spread on top of pies or used as a garnish for pies, puddings, or gelatins, it should be prepared as close to serving time as possible since it loses volume after a period of time.
Title: Orange Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 16 unsalted butter
- 2 powdered sugar
- 2 vanilla extract
- 1 heavy whipping cream
- 1/3
Instructions:
1. Using electric mixer, beat cream cheese and butter in large bowl until well blended.
2. Beat in sugar, then orange peel and vanilla.
3. Beat in whipping cream.
4. Cover and refrigerate until frosting is firm enough to spread, about 30 minutes.
Title: Chocolate-Mint Cupcakes
Ingredients:
- 16 sour cream
- 2 eggs
- 1 vanilla
- 3 butter
- 1 salt
- 16 1/4 butter
- 1 cream cheese
- 8 powdered sugar
- 2 salt
- 1 milk
- 1/2 vanilla
- 1
- 8 1/2
Instructions:
1. Preheat oven to 350. Line two twelve-cup muffin tins with paper or green foil liners.
2. Beat together all cake ingredients, adding the mix when the eggs have been combined. Stir with a whip or spoon for 1-2 minutes, it is okay, if a few lumps remain.
3. Divide between prepared pans. Place in oven, rotating pans halfway through cooking, and baking for a total of 20-25 minutes, the cakes will be set, but billowy, when they are done, tear into one loosely with a dinner fork, if there be any suggestion of rawness.
4. Cool on racks until cool, unmold to finish cooling, if desired.
5. Beat together all icing ingredients except mints in an electric mixer fitted with the paddle attachment.
6. While the mixture works, finely chop 12-14 mint candies (1/2 cup), and add to butter icing, working with the mixer, for 1-2 minutes more. Set aside until cakes are cool.
7. Rather finely chop the remaining candies, and set into a bowl, set aside.
8. Put the icing into a large zip-top bag, and cut about 1/2-inch slit in one corner, or fill a pastry bag, fitted with a large plain, or star tip.
9. Cover the tops of each cupcake evenly.
10. Dip each top, and side in mint candy pieces, shaking off excess, and coating evenly, it is okay, if not all of the mint pieces are the same size, from an 8.5 ounce bag, there will be enough "crumbs" to cover all of the cakes. Serve at room temperature. Chill one night in the refrigerator, before consuming, if desired.
Title: Apple Pandowdy
Ingredients:
- 1 sliced apple
- 1 brown sugar
- 1/4 flour
- 1/2 salt
- 1 apple cider vinegar
- 3/4 water
- 2 butter
- 1 pure vanilla extract
- 1 nutmeg
- 1 cinnamon
- 1 flour
- 1/2 salt
- 2 baking powder
- 2 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Place sliced apples in a 8x10-inch baking dish.
3. Mix sugar, flour and vinegar.
4. Add water.
5. Stir and boil until thick.
6. Remove from heat and add rest of ingredients.
7. Pour over apples.
8. Mix topping ingredients.
9. Place over apple mixture.
10. Bake 40 minutes.
11. Serve with whipped cream.
Title: Double Peanut Butter Paisley Brownies
Ingredients:
- 1/2 butter
- 1/4 margarine
- 1 creamy peanut butter
- 1 granulated sugar
- 3 light brown sugar
- 1 eggs
- 2 vanilla extract
- 2 all-purpose flour
- 1/4 baking powder
- 1 2/3 salt
- 1/2
Instructions:
1. Heat oven to 350°F Greas a 13x9x2-inch baking pan.
2. Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
3. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of butter in prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect.
4. Bake 35 to 40 minutes or until lightly browned. Cool completely in pan or on wire rack. Cut into squares. About 36 brownies.