lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Truffle Squares
Ingredients:
- 5 bittersweet chocolate
- 2 eggs
- 1 vanilla extract
- 1 cream of tartar
- 1/8 all-purpose flour
- 1/2 sugar
- 2 sugar
- 2/3 skim milk
- 1/4
- 3/4
Instructions:
1. 9 X 9 inch cake pan.
2. Baking pan or roasting at least 2 inches deep and large enough to hold the cake pan with at least 2 inches to spare on each side.
3. Position the rack in the lower third of the oven and preheat to 350 degrees.
4. Line the bottom and sides of the pan with foil.
5. Put a kettle of water on to boil for the bain marie when baking in the oven.
6. Place chocolate in a large mixing bowl.
7. Combine the 2 egg yolks with vanilla in a small bowl.
8. Place the 3 egg whites in a medium bowl with cream of tartar.
9. Set all 3 bowls aside.
10. Combine the cocoa, flour and 2/3 cup sugar in a 1 1 1/2 quart heavy bottomed saucepan.
11. Whisk in enough of the milk to form a smooth paste.
12. Mix in the remaining milk.
13. Cook over medium heat, stirring constantly with a wooden spoon, to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer.
14. Simmer very gently, stirring constantly, for about 1 1/2 minutes, or until the mixture visibly thickens.
15. Pour the hot mixture immediately over the chopped chocolate.
16. Stir until chocolate is completely melted and smooth.
17. Whisk in egg yolk mixture.
18. Set aside.
19. Beat the egg whites and cream of tartar at medium speed until soft peaks form.
20. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry.
21. Fold a quarter of the egg whites into the chocolate mixture to lighten it.
22. Fold in remaining egg whites.
23. Scrape mixture into the cake pan and spread evenly.
24. Set cake pan in baking pan and place on oven rack.
25. Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan.
26. Bake for exactly 20 minutes.
27. The cake will only be about 3/4 inches tall.
28. The surface will spring back when gently pressed but cake will still be quite gooey inside.
29. Remove cake pan and water pan from oven.
30. Remove the cake pan from the water and cool completely on a rack.
31. Cover with plastic wrap and refrigerate overnight before serving.
32. Refrigerate up to 2 days or freeze up to 2 months.
33. After the truffle sheet is well chilled, lift the edges of the foil to remove the truffle sheet from the pan.
34. Cut the sheet into 7 strips, each about 1 1/4 inches wide, using a long thin sharp knife dipping in hot water and wiped dry between each cut (the cake is very sticky) or cut with dental floss.
35. Cut each strip into 7 squares.
36. Transfer each square to a fluted paper candy cup and or arrange on a serving platter.
37. If garnishing with raspberries, simmer the preserves for a minute or until thick and sticky.
38. Touch the hot preserves with the bottom of each berry before placing it on the truffle square.
39. Refrigerate until serving.
Title: Penzeys Peanut Butter Pound Cake
Ingredients:
- 1 butter
- 1 creamy peanut butter
- 3 sugar
- 5 eggs
- 2 vanilla extract
- 3 cake flour
- 1/2 baking powder
- 1/2 salt
- 1 milk
- 2 heavy cream
- 3/4
Instructions:
1. DO NOT preheat the oven.
2. Lightly grease and flour a 10-inch tube pan, and set aside.
3. In a large bowl, cream together the butter and the peanut butter. Add the sugar and beat until light in color.
4. Add the eggs, one at a time, mixing well after each addition. The mixture should be light and fluffy.
5. Add the vanilla.
6. In a smaller bowl, sift together the flour, baking powder, and salt.
7. Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until smooth and creamy.
8. Pour into the cake pan, and place in the cold oven.
9. Set the oven temperature to 375 degrees F, and bake about 1 hour 35 minutes (check after 1 hour 10 minutes, as all ovens are different), or until a tester comes out clean.
10. When it is done baking, let the cake cool in the pan for 30 minutes before turning out on a rack to cool completely.
11. For the icing:
12. Place the chocolate chips in a small mixing bowl.
13. Heat the cream in a heavy saucepan, until boiling. Pour over the chocolate chips and stir until creamy and smooth.
14. Let cool for 2 to 3 minutes.
15. Brush any loose crumbs from the cake. Place the cooling rack on a wax paper or parchment-lined baking sheet to catch any drips.
16. Pour the icing evenly over the cake, allowing it to cascade down the sides and cover the cake.
17. Move the cake rack to another lined baking sheet, scrape the drips from the used baking sheet, reheat the chocolate, and pour over the cake.
Title: No-Bake "mock Cake"
Ingredients:
- 1 apple butter
- 1 peanut butter
- 1
Instructions:
1. Cut off the crusts of the bread as close to the crust as possible.
2. Figure out how you will need to cut some of the slices in order to make several layers in the pan, as close to the edges as possible.
3. Spread the apple butter on the top of the bread for the first layer and set into the pan.
4. Spread peanut butter on the bread for the second layer, set in the pan with the peanut butter side up.
5. Spread apple butter on the bread for the next layer, turn these slices over so the peanut butter and apple butter are mingling ( just like making a regular sandwich) leaving the top "plain" for now.
6. Depending on the size of the pan, continue until it reaches the top of the pan. I was able to get three layers from one small loaf of bread. Just make sure the top layer is plain for now.
7. Put plastic wrap on top of the "cake" pressing it down onto the top.
8. Using a couple of cans or jars, lay them on top, to weight it all down and help "mingle" the flavors.
9. Put in the fridge for at least 1 hour, moving the cans / jars around every so often to distribute the weight evenly.
10. After that, remove the cans / jars and the plastic wrap.
11. Spread apple butter on the top layer, cover the pan with foil (it won't stick to the spread on top as much) and return to the fridge.
12. Slice and serve when you are ready!
Title: Extreme Chocolate Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 3/4 salt
- 1/2 butter
- 1/2 margarine
- 1/2 white sugar
- 1 light brown sugar
- 1/3 egg
- 1 vanilla
- 1
- 2
- 1
Instructions:
1. In a medium bowl mix together flour, cocoa powder, baking soda and salt until well combined.
2. In another large bowl using an electric mixer, beat the butter, margarine, white sugar, brown sugar and vanilla until fluffy (about 3 minutes).
3. Add in the egg and egg yolk; beat for about 5-6 minutes (no sugar granules should remain in the batter!).
4. Add in the flour mixture and mix JUST until completely combined with the electric mixer (batter will be thick).
5. Cover and chill the batter for about 5 hours (or overnight).
6. Set oven to 350°F.
7. Lightly grease a large baking pan.
8. Drop about 2 heaping tablespoons cookie dough onto a baking sheet (if using a 15 x 10-inch baking sheet you should get 8 cookies on the sheet, two across and four rows).
9. Bake for about 8 minutes or until the cookies are just set and begin to crack on top.
10. Cool the cookies in the baking pan then transfer to a rack (the cookies will firm up while sitting).
Title: Chocolate-Gingerbread Hugs
Ingredients:
- 3 bittersweet chocolate
- 2 unsalted butter
- 1 all-purpose flour
- 1 hot water
- 1/4 granulated sugar
- 1/2
- 30
Instructions:
1. Heat oven to 375 degrees F; you'll need a baking sheet.
2. Place chocolate and butter in a small microwave-safe bowl.
3. Microwave on high 1-2 minutes, until melted.
4. Stir until well blended and smooth.
5. Stir together gingerbread mix, chocolate mixture, flour and hot water in a large bowl with rubber spatula until well blended.
6. Put sugar in a small bowl.
7. With floured hands, shape scant tablespoons of dough into 1-inch balls.
8. Roll balls in sugar to coat.
9. Place 1 inch apart on ungreased baking sheet.
10. Bake 10-12 minutes until tops crack slightly but are still soft to the touch.
11. Place baking sheet on a wire rack.
12. Immediately press a Hug in center of each cookie.
13. Transfer cookies from baking sheet to rack to cool completely.
14. Store airtight at cool room temperature up to 2 weeks.
Title: ' Special' Tiramisu
Ingredients:
- 1 all-purpose flour
- 1/2 powdered sugar
- 2 baking powder
- 1 egg
- 1 vanilla essence
- 1/2 lemon, zest of
- 8 low-fat vanilla yogurt
- 1 artificial sweetener
- 2 vanilla essence
- 1 artificial sweetener
- 2 cocoa powder
- 1
Instructions:
1. Strain the yogurt in a yogurt cloth or in a sieve with kitchen towel for about an hour.
2. In the meantime, mix the egg with the vanilla.
3. Sieve in the sugar, baking powder and flour and mix.
4. Pour in the diet soda and lemon juice.
5. Grate in the lemon rind and mix all together.
6. Bake on 400°F for 20 minutes (this is an approximate) or in the microwave for 10 minutes.
7. When the cake is done, mix the coffee and sugar (or sweetener) and pour over cake. Let it soak up.
8. When the yogurt has become thickish (and cake has soaked up coffee), pour yogurt on the cake and spread an even layer.
9. Use a sieve to sprinkle cocoa powder on top of yogurt.
10. Enjoy this guilt free swap :D.
Title: Everything Cookies
Ingredients:
- 1 1/2 flour
- 1 1/2 granulated sugar
- 1/4 confectioners' sugar
- 1/4 honey
- 1 butter
- 1/2 walnuts
- 1/4 hazelnuts
- 1/4 peanut butter
- 2 ground cinnamon
- 1 powdered ginger
- 1 crystallized ginger
- 2 baking soda
- 1
Instructions:
1. preheat oven to 180 degrees celcius.
2. line a cookie tray with greaseproof paper, put nuts on tray and toast for 5 minutes in the oven.
3. in a bowl, combine flour and baking soda.
4. in another large bowl, cream butter and oil and then add peanut butter, granulated sugar, honey and confectioners sugar.
5. chop nuts coarsely and add to the sugar mix, stirring. if using candied ginger, add now. add spices and mix.
6. add half flour mixture and stir. add remaining flour mixture, stirring.
7. grease oven tray.
8. roll cookie mixture into small balls of dough and set about 3 cm apart (they spread a lot). squash down with a fork.
9. reduce oven temperature to 165 degrees celcius and bake for 10-15 minutes until a deep golden brown.
10. leave to cool and harden for a minimum of 10 minutes and then enjoy!
Title: Anna's Granola Cookies
Ingredients:
- 6 margarine
- 3/4 butter
- 1 light brown sugar
- 1 egg
- 1/2 vanilla extract
- 2 whole wheat flour
- 1/2 whole wheat flour
- 1/2 unbleached white flour
- 1 baking soda
- 1/2 granola cereal
- 1/2 sunflower seeds
Instructions:
1. Combine the margarine, brown sugar, egg and vanilla extract in the bowl of a food processor or electric mixer, and process to mix well. In a mixing bowl, combine the flours and baking soda. Add the flour mixture to the margarine mixture, and process to mix well. Stir in the remaining ingredients.
2. Coat a baking sheet with nonstick cooking spray. Drop slightly rounded teaspoonfuls of dough onto the baking sheet, placing them 1½ inches apart. Flatten each cookie slightly with the tip of a spoon.
3. Bake at 300°F for about 15 min, or until golden brown. Cool the cookies on the baking sheet for 1 minute. Then transfer the cookies to wire racks, and cool completely. Serve immediately, or transfer to an airtight container.
Title: Nutty Chocolate Fudge Torte
Ingredients:
- 1/2 sweetened condensed milk
- 1/3 cinnamon
- 1 pears
- 1/3 eggs
- 1 pecans
- 1 water
- 2 milk
- 1/3
- 2
- 1/4
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Grease a 9-inch springform pan.
3. In a microwave, melt chocolate chips with condensed milk; stir until smooth, set aside.
4. In a mixing bowl, combine, cake mix, oil and cinnamon until crumbly.
5. Set aside 1/2 cup for topping.
6. In a blender or food processor, process pears until smooth; add to remaining cake mixture with the eggs.
7. Beat on medium speed for 2 minutes.
8. Pour into a greased 9-inch springform pan.
9. Drop melted chocolate by tablespoonfuls over the batter.
10. Combine pecans, water and the reserved cake mixture; crumble over chocolate.
11. Bake, for 45-50 minutes, or until cake tests done.
12. Cool for 10 minutes.
13. Carefully, run a knife around sides of pan to loosen.
14. Cool completely on wire rack.
15. Remove sides of pan.
16. Combine caramel topping with milk until smooth; drizzle on serving plates.
17. Put a slice of baked torte over the drizzle on plate.
18. Serve with whipped cream or icecream if desired.
Title: Linda's Apple and Nut Bagel Pudding
Ingredients:
- 3 cinnamon raisin bagel
- 1 granny smith apple
- 1/2 brown sugar
- 2 eggs
- 1 water
- 1/2 vanilla
- 1 1/2 cinnamon
- 1/4 nutmeg
- 1/4 walnuts
- 1
Instructions:
1. Preheat oven to 350.
2. In a lg. bowl, toss bagel cubes, apples, and nuts together.
3. In a bowl whisk together brown sugar, eggs, evaporated milk, water, vanilla, cinnamon, and nutmeg. Mix well.
4. Pour liquid over bagel, apples and nut mixture. Stir well, and let stand 20 minutes to absorb liquid.
5. Spoon into 2 4x8" baking pans coated with oil. Make sure apples and walnuts are evenly distributed.
6. Bake 45-50 mins., or until bread is deep golden brown.
7. Pudding is done when a toothpick inserted in the center comes out clean.
Title: Biscotti Chocolate 3 Layer Cake
Ingredients:
- 3 brewed coffee
- 1 sugar
- 1 all-purpose flour
- 3 baking soda
- 2 1/2 baking powder
- 1 1/2 sea salt
- 2 eggs
- 1 buttermilk
- 1 vanilla
- 3 heavy cream
- 3/4 sugar
- 1 1/2 unsalted butter
- 1 orange marmalade
- 1
- 1/4
- 1
- 2
- 1/4
- 1/2
- 1
Instructions:
1. Cake layers:
2. Preheat oven to 300°F and grease 3 - 9 inch pans. Line greased pan bottoms with rounds of wax paper and grease paper.
3. Finely chop chocolate and in a bowl combine with hot coffee and liqueur. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
4. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
5. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, almond extract and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
6. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
7. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and pour liqueur over layers.
8. Spread carefully preserves over all 3 layers.
9. Cool completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
10. Frosting:
11. Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, and sugar to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Mix in the liqueur.
12. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.
13. Spread frosting between cake layers and over top and sides. Decorate with almond slices. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Title: Cranberry and Apple Crumble
Ingredients:
- 1/2 all-purpose flour
- 1/4 granulated sugar
- 1/4 brown sugar
- 1/4 butter
- 6 baking apples
- 1 fresh cranberries
- 1/3 granulated sugar
- 2 cornstarch
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, 1/4 cup granulated sugar, brown sugar and butter in a food processor; pulse 10 times or until mixture resembles coarse meal.
4. Combine apple and cranberries in a large bowl.
5. Combine juice and remaining ingredients; pour over apple mixture.
6. Toss well.
7. Spoon apple mixture into a 2-quart baking dish.
8. Sprinkle with flour mixture.
9. Bake at 375 degrees for 40 minutes or until bubbly and golden brown.
10. Serve warm.
Title: Fresh Orange Slices with Honey and Cinnamon
Ingredients:
- 4 oranges
- 3 honey
- 1 cinnamon stick
- 1 orange flower water
- 3 sour cream
Instructions:
1. Using small sharp knife, cut off peel and white pith from oranges.
2. Thinly slice oranges into rounds.
3. Arrange orange slices in shallow bowl.
4. Combine honey, cinnamon stick, and orange flower water in heavy small saucepan.
5. Stir over low heat until mixture comes to simmer, about 2 minutes.
6. Pour hot syrup over oranges.
7. Cool.
8. (Can be prepared 1 day ahead. Cover and chill.) Sprinkle almonds over oranges.
9. Serve cold or at room temperature, with a dollop of yoghurt or sour cream on the side, if desired.
10. *A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.
Title: Lemon Shortbread Torte
Ingredients:
- 3/4 butter
- 3/4 powdered sugar
- 1 1/4 all-purpose flour
- 2 yellow cornmeal
- 1/2 sweetened condensed milk
- 1 1/2 lemon peel
- 1 lime peel
- 1 1/2 lemon juice
- 1 1/2 lime juice
- 3
- 2
- 1
Instructions:
1. Preheat oven to 325 degree F.
2. For shortbread, in a large mixing bowl beat butter and sugar until combined.
3. Gradually beat in flour and cornmeal until combined, then stir in nuts.
4. Divide dough in half; on two large ungreased cookie sheets, press each half of dough into an 8-inch circle.
5. Prick each circle several times with the tines of a fork.
6. Bake about 20 minutes or until edges are lightly browned.
7. Cool on cookie sheets 10 minutes. Remove each round to a wire rack. Cool completely.
8. Whip cream to stiff peaks.
9. In a medium bowl stir together milk, 1 teaspoon of each peel, lemon and lime juices, and food coloring.
10. Fold in 2 cups of the cream. Cover and chill until ready to assemble.
11. Cover and chill remaining cream.
12. To assemble, place one shortbread round on a serving platter. Spread with half of the lemon curd.
13. Top with half of the whipped cream mixture. Place second shortbread round on top of whipped cream mixture. Spread with remaining lemon curd and then remaining whipped cream mixture.
14. Spread remaining 1 cup whipped cream on top.
15. Sprinkle with remaining peels. Cover and refrigerate several hours before serving.
Title: Cabernet Sauvignon Poached Figs
Ingredients:
- 40 dried black figs
- 2 butter
- 1/3 brown sugar
- 1/2 clove
- 2 water
Instructions:
1. Melt butter, then add brown sugar, clove and 1/2 cup of the Cabernet Sauvignon.
2. Stir until dissolved.
3. Add the figs and saute lightly in syrup.
4. Add remaining Cabernet Sauvignon and allow to reduce for approximately 5 minutes on medium heat.
5. Reduce heat to low and add 2 cups of water.
6. Allow to simmer on low for about 2 hours or to your desired tenderness.
7. Add water as needed if syrup reduces too low.
8. Serve warm or cold.
Title: Buttercream Icing
Ingredients:
- 1/2 vegetable shortening
- 1/2 butter
- 1 vanilla extract
- 4 confectioners' sugar
- 2 milk
Instructions:
1. Cream butter and shortening with mixer.
2. Add vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. If necessary, add more milk to reach the desired consistency to spread on cake.
5. Keep icing covered with a damp cloth until ready to use. Keep icing bowl in refrigerator when not in use.
6. Refrigerate in an airtight container. This icing can be stored for two weeks. Rewhip before using.
Title: Pignoli Cookies
Ingredients:
- 2 almond paste
- 7 confectioners' sugar
- 1/2 granulated sugar
- 1/2 flour
- 1/4 salt
- 1 pine nuts
- 1 1/4
Instructions:
1. Beat egg whites until foamy in heavy duty mixer. Add almond paste and beat until crumbly.
2. Increase speed to medium-high and beat 2-1/2 minutes, scraping occasionally. Will look grainy.
3. Add sugars and beat on medium speed for one minute until creamy.
4. Add flour and salt. Beat until just blended. Mixture will be sticky.
5. Cover with plastic wrap and refrigerate for one hour or firm enough to shape.
6. Preheat oven to 350°F Grease a cookie sheet.
7. Pour pine nuts into a pie plate.
8. Dip hands in water, then shape dough by level teaspoons into 1" balls.
9. Roll balls in pine nuts. Place on cookie sheet 2" apart.
10. Bake 15-18 minute or until lightly browned.
11. Transfer to wire racks to cool.
Title: Clean Fudge
Ingredients:
- 1/2 almond butter
- 1/4 coconut oil
- 1/4 honey
- 2 vanilla essence
- 1
- 1/3
Instructions:
1. Line a small plastic container with plastic cling wrap so that the plastic overhangs off the edges of the container (this will make the fudge easier to remove from the container).
2. Place all ingredients (except the macadamia nuts) in a food processor and process until smooth and well combined. Stir through the macadamia nuts.
3. Place the fudge in the plastic container and smooth the top.
4. Place the container in the freezer for 20 minutes or until it hardens.
5. Once the fudge hardens remove from the container and cut into bit size pieces.
6. Place the fudge in the fridge and keep refrigerated until ready to serve as it melts easily.
7. enoy.
Title: Brandy Pudding
Ingredients:
- 250 dates
- 3 bicarbonate of soda
- 250 boiling water
- 120 butter
- 180 caster sugar
- 2 eggs
- 250 cake flour
- 3 baking powder
- 1 salt
- 125 pecan nuts
- 125 walnuts
- 5 cake flour
- 5 ground cinnamon
- 250 ground ginger
- 375 water
- 3 sugar
- 5 cinnamon sticks
- 3 cloves
- 2 lemon peel strips
- butter
Instructions:
1. Pour boiling water and bicarbonate of soda onto the dates and allow to stand.
2. Cream butter and sugar.
3. Add eggs, one at a time, and beat well.
4. Add 250ml flour, sifted with baking powder and salt.
5. Stir this into the date mixture, together with the nuts.
6. Lastly, mix in 125ml flour, sifted with cinnamon and ginger.
7. Pour into a well-buttered pie dish.
8. Bake at 180°C for 45 minutes.
9. Cool slightly and pour over the syrup.
10. For Syrup:
11. Boil all these ingredients together for 10 minutes.
12. Add 125ml brandy and pour over the tart.
13. Serve with whipped cream or rascarpone beaten with a little lemon rind.
Title: Best Ever Bourbon Brownies
Ingredients:
- 1/3 butter
- 1/2 granulated sugar
- 2 water
- 1 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 3/4 baking soda
- 1/4 salt
- 1/4 pecans
- 1/2 Bourbon
- 2 -3 butter
- 3 powdered sugar
- 1 1/2 milk
- 2 -3 vanilla extract
- 1/4
- 1
Instructions:
1. Grease an 8 x 8 x 2-inch baking pan; set aside. In a medium saucepan, combine 1/3 cup butter, the granulated sugar, and water. Cook and stir over medium heat just until boiling. Remove from heat. Add the 1 cup of chocolate pieces; stir until chocolate is melted. Stir in eggs and vanilla, beating lightly with a spoon until just combined. Stir in flour, baking soda, and salt. Stir in pecans. Spread batter into prepared pan.
2. Bake in a 350 degree oven about 20 minutes or until edges are set and begin to pull away from sides of pan.
3. Using fork, prick the warm brownies several times. Drizzle bourbon evenly over brownies; cool in pan on a wire rack.
4. For frosting, in a small mixing bowl beat the 3 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Slowly beat in 2 tablespoons of the milk and vanilla. If necessary, beat in remaining milk to reach spreading consistency. Spread over brownies; drizzle melted chocolate over brownies.
Title: Fran's Caramel Apples
Ingredients:
- 1 margarine
- 2 1/2 brown sugar
- 1 salt
- 1 sweetened condensed milk
- 1 vanilla
- 1 apple
Instructions:
1. Add all ingredients (except vanilla) to a saucepan.
2. Cook; stirring constantly on medium heat until the mixture reaches 235* (firm ball stage).
3. Stir the vanilla into mixture after you take this off the heat.
4. Roll apples in caramel mixture and set on wax paper to cool.
5. Makes 2 ½ lbs caramels or about 20 small apples.