lumicero/recipes-ing2inst huggingface dataset:
Title: Fruity Brownie Pizza
Ingredients:
- 1 strawberry cream cheese
- 8 confectioners' sugar
- 1/3 non-dairy whipped topping
Instructions:
1. Preheat oven to 350°F.
2. Prepare cookie dough* as stated on directions on wrapper.
3. Spread onto ungreased 12" pizza pan or 3x9" baking dish.
4. Bake for 12-18 minutes until done in the center.
5. Let cool.
6. In a small bowl, mix strawberry cream cheese with enough confectioners' sugar to make it creamy, adding a little at a time.
7. Spread over cooled dough.
8. Top with sliced fruit; if using frozen, strain out the juices first. (Reserve juices for another occassion).
9. Sprinkle nuts and drizzle syrup over, if desired.
10. Cover with plastic wrap and cool in refrigerator for 2 hours.
11. Serve with whipped topping on the side.
12. Store leftovers in the refrigerator.
13. This is best if eaten within 2 to 3 days.
14. *If using a brownie mix, follow instructions on box and baked on lightly greased pizza pan. Bake at 350F for 7-10 minutes until done in center.
Title: Chocolate Mousse With Sauce
Ingredients:
- 3/4 bittersweet chocolate
- 1 honey
- 3 brandy
- 1 chocolate curls
- 2 chocolate
- 1
- 2 1/2
Instructions:
1. In a small saucepan heat the jam over low heat until melted, stirring occasionally. Remove from heat.
2. Stir in raspberry liqueur or orange juice; set aside to cool completely.
3. In another small saucepan heat chocolates over low heat until melted and smooth. Remove from heat.
4. Stir in the honey, brandy or orange juice, and 1 tablespoon of the whipping cream until well combined.
5. Transfer mixture to a large bowl and set aside to cool completely.
6. In a chilled, large mixing bowl beat the remaining whipping cream until stiff peaks just form.
7. Remove 1 cup of the whipped cream and set aside.
8. Stir 1/2 cup of the whipping cream into the chocolate mixture to lighten.
9. Fold remaining whipped cream into the cooled chocolate mixture.
10. Spoon the chocolate mixture into 6 stemmed wine glasses or dessert dishes.
11. Top with reserved whipped cream.
12. Spoon cooled raspberry sauce over and top with chocolate curls.
13. Cover and chill for 1 to 6 hours.
14. Makes 6 servings.
15. Tip: For chocolate curls, slowly draw a vegetable peeler across the edge of a bar of semisweet or milk chocolate. It works best if chocolate is at room temperature.
Title: Espresso Brownies
Ingredients:
- 8 bittersweet chocolate
- 8 unsalted butter
- 1 1/2 sugar
- 5 espresso coffee
- 4 all-purpose flour
- 1/2 all-purpose flour
- 1
- 3/4
Instructions:
1. Preheat oven to 350°; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
2. Break up the bittersweet chocolate and put it in a heatproof bowl ; set the bowl over a pan of steaming water and melt gently, stirring frequently.
3. Do not let the base of the bowl touch the water.
4. Remove the bowl from the pan and set aside until needed.
5. Put the soft butter and sugar in a mixing bowl and beat with a hand-held electric mixer unitl light and fluffy.
6. Gradually beat in the eggs, followed by the coffee.
7. Sift the flour and cocoa into the bowl and stir inches.
8. Add the melted chocolate and mix inches.
9. Transfer mixture to the prepared pan; spread evenly, and level the surface.
10. Bake in oven for about 25 minutes until a pick comes out just clean; remove the pan from the oven.
11. Leave to cool in the pan for 10 minutes before lightly dusting with cocoa powder, removing and cutting into 20 pieces.
12. Serve warm or at room temperature with cream for pouring, if liked.
13. Once cool, store in an airtight container and eat within 5 days.
Title: Jan's Christmas Date Balls
Ingredients:
- 1/4 butter
- 8 dates
- 1 sugar
- 1 egg
- 1 vanilla
- 2 1/2
Instructions:
1. Boil butter, dates and sugar for 5 minutes, stirring constantly.
2. Add beaten egg, vanilla and rice krispies.
3. Mix well.
4. Shape into 1 inch balls.
5. Roll balls into crushed rice krispies.
6. Store in cookie tins with waxed paper.
Title: No Fat/ Low Calorie Yogurt Chocolate Chip Cookies
Ingredients:
- 1 Splenda granular
- 1/2 nonfat plain yogurt
- 1 vanilla
- 1 flour
- 1 baking soda
- 3 1/2 salt
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 375°F.
2. Beat Splenda and Promise together.
3. Add yogurt and vanilla.
4. Combine flour, soda and salt.
5. Stir flour mixture into Splenda mixture.
6. Fold in chocolate chips.
7. Drop by spoonfuls on well-greased cookie sheet.
8. Bake for 12 minutes.
9. Yield 40 cookies.
Title: Fruit Salad With Creamy Banana Dressing
Ingredients:
- 2 pineapple chunks
- 1 cantaloupe
- 1 honeydew melon
- 1 blackberry
- 1 strawberry
- 1 red grapes
- 1 apple
- 2 bananas
- 1/2 honey
- 2 lemon juice
- 1 nutmeg
- 1/4
Instructions:
1. Combine all fruits except bananas in a bowl.
2. Combine bananas, yogurt, honey, lemon juice and nutmeg in a blender and process until smooth.
3. Pour dressing over fruit and mix gently.
Title: Chocolate Wands (Cookies)
Ingredients:
- 3 unsalted butter
- 1/2 unbleached all-purpose flour
- 2 cocoa powder
- 2 chocolate chips
- 1
- 2
- 3 1/2
Instructions:
1. Preheat oven to 350 deg. Line two large baking sheets with parchment paper and grease the paper OR use Silpat sheets.
2. In a bowl, lightly beat together the egg whites and sugar until the whites are broken up.
3. Add the melted butter, flour, cocoa powder and cream to the egg whites, and beat with a wooden spoon until smooth.
4. Place 2 teaspoons of the mixture to one side of a baking sheet and spread the mixture into an oval shape, about 6 inches long. Spoon more mixture onto the other side of the baking sheet and shape in the same way.
5. Bake for 7-8 minutes until the edges begin to darken. Meanwhile, prepare two more cookies on the second baking sheet so you can put them in the oven while shaping the first batch into wands.
6. Leave the baked cookies on the paper for 30 seconds, then carefully lift one off and wrap it gently (not tightly) around the handle of a slender wooden spoon. As soon as it starts to hold its shape ease it off the spoon and shape the second cookie in the same way. Work quickly!
7. Continue baking and shaping the cookies in this way until all the mixture has been used up.
8. Put the chocolate chips in a heatproof bowl over a pan of gently simmering water, stirring until melted. Keep melty.
9. Dip the ends of the cookies in the chocolate, turning them until the ends are thickly coated.
10. Sprinkle the coated ends with sprinkles or sugar OR pour some decorations into a shallow bowl and dip the ends in the sprinkles. Place cookies on a sheet of parchment paper; leave for about 1 hour until chocolate has set.
Title: Caramel Mud Cake (Gluten-Free)
Ingredients:
- 185 unsalted butter
- 150 white chocolate
- 1 brown sugar
- 1/3 golden syrup
- 1 milk
- 2 baking powder
- 1 eggs
- 3 white chocolate
- 230
- 1/3
Instructions:
1. Grease a deep 22cm (standard) round cake pan and line base with non-stick baking paper.
2. Combine butter, chocolate, sugar, syrup and milk in a medium pan.
3. Stir over low heat until chocolate is melted and sugar dissolved.
4. Transfer mixture to a large bowl and cool for 15 minutes.
5. Whisk in sifted flour, baking powder, and eggs, pour into prepared pan and cook in a moderately slow oven (300 degrees) for 45-50 minutes.
6. To make ganache, combine chocolate and cream in medium pan; stir over low heat until chocolate is melted and mixture is smooth.
7. Pour into a bowl and stand until a spreadable consistency.
8. Spread ganache over top of cake and serve.
Title: Bien Me Sabe (Venezuelan Coconut Layer Cake)
Ingredients:
- 8 evaporated milk
- 6 sugar
- 2 cornstarch
- 2 brandy
- 2 rum
- 24 sugar
- 4 cold water
- 1 ground cinnamon
- 1 cream of tartar
- 1 sugar
- 6 vanilla extract
- 1/2
- 3/4
- 1
Instructions:
1. MAKE COCONUT CREAM FILLING:
2. Mix milk, yolks, and sugar in a saucepan and heat until mixture starts to thicken.
3. Add Coco López and corn starch and continue to cook until the cream is thick and smooth.
4. Cool to room temperature.
5. CUT CAKE PIECES:
6. If using ladyfingers, go to next step.
7. If using sponge cake or pound cake, cut the cake into slices 1/2-inch thick.
8. PREPARE BRANDY AND COCONUT:
9. Mix brandy with sugar and water.
10. LAYER CAKE (at least 2 layers):
11. Cover bottom of 13 X 9 glass baking dish with some of the coconut cream filling, and layer ladyfingers or cake slices to cover.
12. Pour some brandy/sugar/water over cake layer. Sprinkle a little ground cinnamon on top, then some coconut.
13. Repeat in layers.
14. Refrigerate overnight.
15. PREPARE MERINGUE WHEN READY TO SERVE:
16. Preheat broiler.
17. In a large bowl, beat egg whites and cream of tartar until foamy.
18. Beat in 3/4 cup sugar, 1 tablesoon at a time.
19. Beat in vanilla extract with the last tablespoon of sugar.
20. Continue beating until egg whites hold a soft peak.
21. Top the Bien Me Sabe with the meringue, sprinkle on a little cinnamon and coconut, and broil it a few seconds or 1 minute until the meringue is golden brown. (A culinary torch could be used instead of the broiler.).
Title: Summer Fruit & Sweet Cream Cheese Galettes
Ingredients:
- 8 cream cheese
- 1/2 powdered sugar
- 3 cornstarch
- 1 egg
- 3 sugar
- 1 vanilla
- 1
- 2
Instructions:
1. Adjust oven rack to lowest position and heat oven to 400 degrees F.
2. Mix cream cheese, powdered sugar, 2 T of cornstarch, and egg yolk in a medium bowl.
3. In a separate medium bowl, mix any combination of the fruit, 2 T sugar, remaining T of cornstarch and the vanilla or almond extract.
4. HINT - use any combination of fruits mentioned, or stick to one you love!
5. Roll pie dough to about a 13 inch circle.
6. Slide on to pizza pan or baking sheet and spread center evenly with cream cheese mixture, leaving a 2 inch border.
7. Scatter fruit evenly over cream cheese mixture.
8. Fold border of pie dough over the fruit (will leave a circle of fruit uncovered).
9. Brush top dough perimeter with egg white & sprinkle with remaining sugar.
10. Bake until golden brown and bubbly - about 30 minutes.
11. Loosen with a metal spatula and slide on to wire rack to cool slightly.
12. Serve warm.
13. Prep time shown is for using a purchased pie crust.
Title: Fruit Exotica
Ingredients:
- 1/3 cream of coconut
- 3 curry powder
- 1/2 reduced-fat sour cream
- 1/2 mangoes
- 1 star fruit
- 2 blueberries
- 4 strawberries
- 1
- 2
- 1 1/2
Instructions:
1. In a large bowl, mix together orange juice and the following four ingredients with a spoon. Set aside.
2. Add prepared fruit to dressing and toss thoroughly. Cover and refrigerate several hours or overnight.
3. Serve on leaf lettuce as a salad.
4. OR top slices of pound cake or fill a crepe for dessert.
Title: Pepparkakor (Ginger Cookies)
Ingredients:
- 1 baking soda
- 1/2 boiling water
- 1 white sugar
- 1 butter
- 1/2 salt
- 1 dark molasses
- 1/2 ginger
- 1/2 clove
- 1 cinnamon
- 1 egg
- 3 flour
Instructions:
1. Dissolve baking soda in the boiling water.
2. Mix all ingredients together.
3. Roll very thin.
4. Cut dough with a cookie cutter.
5. Bake at 325 degrees until light brown. Watch carefully, as cookies brown very quickly.
Title: Reduced Sugar Black Bean Brownies
Ingredients:
- 15 canned black beans
- 3 eggs
- 3 Splenda granular
- 1/2 sugar
- 1/4 cocoa powder
- 1/2 vanilla
- 1 baking powder
- 1/2 salt
- 1/8
- 1/2
Instructions:
1. Preheat oven to 180°C or 350°F Grease or line an 8x8 pan.
2. Drain and thoroughly rinse black beans.
3. Puree black beans in food processor/blender until smooth and creamy it has been suggested that you may need to add one of the eggs to get the right texture.
4. Beat in eggs.
5. Combine dry ingredients - using a whisk blend together or run through a sifter. This will prevent the unpleasant surprise of a lump of baking powder.
6. Add wet ingredients to the dry, mix until smooth.
7. Add half of the chocolate chips to batter.
8. Pour batter in greased or lined 8x8 pan - batter will be liquid.
9. Sprinkle remaining chips over batter.
10. Bake 30-35 minutes or until toothpick comes out clean.
Title: Snow Pudding With Grand Marnier Sauce
Ingredients:
- 3/4 sugar
- 1 unflavored gelatin
- 1 1/4 boiling water
- 1/4 lemon juice
- 1 lemons
- 2 sugar
- 3 salt
- 1/4 milk
- 1 Grand Marnier
- 1/2 vanilla
- 1/4 raspberries
- 2 -4
- 1/2
Instructions:
1. To make the pudding: combine sugar and gelatin in a bowl and add boiling water and lemon juice, stirring to dissolve sugar and gelatin. Refrigerate until mixture mounds when spooned, stirring frequently (1 hour).
2. Add egg white to gelatin mixture and beat wth an electric mixer until doubled in volume and mixture mounds when spooned (8-10 minutes). Fold in lemon peel. Spoon into goblets. Cover and refrigerate for 3 hours (or until firm). ***can be made up to 2 days ahead and stored in refrigerator.***.
3. To make the sauce: Whisk yolks, sugar and salt in a medium bowl to blend. In a small sauce pan bring the 1/2 cup cream and milk to a boil. Gradually whisk milk/cream into yolks and then return to saucepan. Stir over low heat until mixture coats spoon. Immediately stir in the Grand Marnier and vanilla. Strain into a bowl. Refrigerate until chilled. ****Sauce can be prepared one day ahead and refrigerated until ready to use****.
4. To serve: whip remaining cream (1/2 cup) to soft peaks and fold into the sauce. Spoon sauce on top of puddings and garnish with raspberries (or other small berries) and/or candied violets.
Title: Easy Peanut Butter Shortbread Cookies
Ingredients:
- 1 peanut butter
- 1 1/2 flour
- 1/4 egg
- 1
- 1 1/2
Instructions:
1. Grease a long jelly roll pan.
2. Combine the frosting, peanut butter, flour, and egg at low speed until blended (can mix by hand).
3. Stir in nuts if desired and press into pan.
4. Bake at 325 for 15-20 minutes.
Title: Lemon Cake With Crackly Caramel Glaze
Ingredients:
- 6 eggs
- 1/2 cream of tartar
- 1 1/2 sugar
- 2 1/4 cake flour
- 1 baking powder
- 1/2 salt
- 3/4 water
- 1/2 pure vanilla extract
- 2 lemons, zest of
- 2 water
- 1/4 sugar
- 2 cream of tartar
- 1 water
- 1/4
- 2
Instructions:
1. MAKE THE CAKE:
2. Preheat the oven to 375°F
3. Butter and flour a 12-cup Bundt pan. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
4. Gradually beat in 1/2 cup of the sugar.
5. In a medium bowl, whisk the cake flour, baking powder and salt.
6. In a large bowl, using an electric mixer, beat the 6 egg yolks with the water, olive oil, vanilla, lemon zest and the remaining 1 cup of sugar.
7. Add the dry ingredients and beat until the batter is smooth.
8. Using a spatula, fold in the beaten egg whites until no streaks remain.
9. Spoon the batter into the prepared Bundt pan.
10. Bake the cake for 35 to 40 minutes, until springy to the touch.
11. Let cool for 20 minutes, then invert the cake onto a rack to cool completely.
12. Lower the oven temperature to 350°.
13. MAKE THE LIMONCELLO SYRUP:
14. In a small saucepan, simmer the water and sugar over moderate heat just until the sugar is dissolved, about 5 minutes.
15. Let cool, then stir in the limoncello.
16. Brush the syrup all over the cake, allowing it to soak inches
17. MAKE THE CARAMEL TOPPING:
18. Line a large baking sheet with parchment paper.
19. In a heavy saucepan, stir the sugar with the cream of tartar and water until sandy.
20. Wash down the side of the pan with a moistened pastry brush to remove any sugar crystals.
21. Bring the mixture to a boil over moderately high heat and cook without stirring until a deep honey-colored caramel forms, about 5 minutes.
22. Remove from the heat.
23. Carefully swirl the pan to cool the caramel slightly, then pour it onto the baking sheet in a rough round.
24. Using an offset spatula, spread the caramel into a 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes.
25. Invert the caramel round over the cake and peel off the parchment paper.
26. Gently press the caramel onto the cake before it hardens to help it conform.
27. If the caramel hardens as you work, place the caramel-coated cake in the oven for 2 to 3 minutes, just to soften the caramel.
28. When the caramel has hardened, serve with Lime-Yogurt Mousse (recipe to follow).
Title: Blackberry Filled Key Lime Cupcakes With Blackberry Frosting
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 2 vanilla extract
- 4 key lime juice
- 3 1/2 lime
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 2 salt
- 1 sour cream
- 3 frozen blackberries
- 3 sugar
- 1 lemon
- 1 cornstarch
- 1 salt
- 1/3 butter
- 1 vanilla extract
- 6 salt
- 2 -3 powdered sugar
- milk
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Grease or paper-line 30 baking cups.
2. In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla, key lime juice and lime zest; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely and frost as desired.
3. Place blackberries in a small bowl and sprinkle with sugar, let thaw. Drain blackberries, reserving liquid. Squish the blackberries and push through a fine mesh sieve to remove the seeds, set aside. Add enough water to the blackberry liquid to equal 1 cup. In a large saucepan, combine the blackberry liquid, lemon juice, cornstarch, and salt. Heat and stir until the mixture boils and thickens. Cool completely. Refrigerate until ready to use. (This can be made several days in advance and any leftovers works well on toast, on pancakes, or mixed in plain Greek Yogurt.).
4. Beat butter and vanilla until creamy. Mix in blackberry filling and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.
Title: Lemon Creme Brulee Cupcakes
Ingredients:
- 4 lemons
- 1/2 sugar
- 1/4 cornstarch
- 1 xanthan gum
- 1 1/2 half-and-half
- 2 light butter
- 1 1/2 light butter
- 3/4 brown sugar
- 1 1/4 eggs
- 3 vanilla extract
- 1 1/2 baking powder
- 3 salt
- 3/4 flour
- 3 half-and-half
- 3/4 sugar
- 8
Instructions:
1. Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.
2. Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.
3. Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.
4. Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set.
5. Once filling is set, preheat oven to 375 degrees F.
6. Combine butter with brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half.
7. With a mixer running on low, gradually blend in baking powder and flour, scraping down the sides if needed.
8. Place 24 cupcake papers in cupcake tin, and spoon batter evenly into each.
9. Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool somewhat.
10. Remove wrappers from the cakes. This is necessary to keep the paper from buring when the torch is used.
11. Scoop out some of the cake to make a well, ensuring it's about a 1/4 inch thick (thinner than that my cause the filling to leak through the sides). Press together any holes that bubbles may formed in the carved out cake to ensure the filling stays in the cake.
12. Spoon enough filling to fill the well, and smooth out to make a level surface. Don't spend too much time with making it perfectly smooth.
13. Sprinkle a teaspoon of sugar on a few cupcakes at a time. Don't do more than a few at a time because the sugar will start to be absorbed by the filling. Tap the sides of the cupcake to level out the sugar if needed. Using a brulee torch, melt the sugar on the surface of the first cupcake. When it starts to smoke, move on to the next cupcake. Return to the first cake, if needed, to melt the remaining sugar. Repeat, doing a few at a time, until done.
Title: Apple Bundt Cake
Ingredients:
- 1 butter
- 1 flour
- 2 flour
- 1 1/2 sugar
- 1 ground cinnamon
- 1 baking soda
- 1 baking powder
- 4 salt
- 2 applesauce
- 2 eggs
- 3 apples
- 2 walnuts
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a bundt pan with butter; dust with 1 teaspoon flour, tapping out excess, and set pan aside.
3. Sift the 2 cups flour, sugar, cinnamon, baking soda, baking powder, and salt together into a large bowl.
4. Add vegetable oil, applesauce, and eggs; stir until just combined.
5. Add apples and nuts and gently stir into batter.
6. Pour batter into prepared pan and smooth out top with a rubber spatula. Bake until toothpick inserted in center comes out clean, about 1 hour (check for doneness at 45 minutes).
7. Set cake aside to cool for 15 to 20 minutes.
8. Invert onto a cooling rack to cool completely.
Title: Rhubarb Meringue Trifles
Ingredients:
- 6 rhubarb
- 3/4 granulated sugar
- 1/4 all-purpose flour
- 1 vanilla yogurt
- 6 mint leaf
- 1 1/2
Instructions:
1. In a 9x13-inch glass baking dish, stir together rhubarb, sugar and flour. Cover wirh foil and bake in a 350F oven for 30 minutes or until rhubarb is tender and still holds its shapee, stirring halfway through.
2. Stir in lemon rind. Let cool on rack. Cover and refrigerate for 2 hours or until chilled or for up to 2 days.
3. Break meringue nests into bite-size pieces. In six 10-12 oz glasses, layer in yogurt, rhubarb filling and meringue pieces. Repeat layers once.
4. Garnish with mint, if desired. Serve or cover and refrigerate for up to 1 hour.
5. NOTE: For a sweeter sauce, taste rhubarb filling and add sugar, 1 tablespoons at a time. Meringue nests are abvailable at most large supermarkets in 125g packets. For optimum flavor, slelect yogurt with 2% or higher M.F.
Title: Bite-Size Jam Swirls
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 cream cheese
- 1 butter
- 1/2
- 1
Instructions:
1. In a medium mixing bowl, combine the flour and salt.
2. Using a pastry blender, cut in the cream cheese and butter till the mixture resembles fine crumbs and begins to cling together.
3. Divide dough in half.
4. Cover and chill for 1 hour.
5. On a lightly floured surface, roll each half of dough into 1/4 inch thickness.
6. Fold dough in thirds.
7. Wrap in clear plastic wrap and chill for 2 hours.
8. Roll each half of the dough into a 14x2 inch rectangle.
9. Spread each half with jam to within 1/2 inch of edge of dough: sprinkle with nuts.
10. Beginning with long side, roll up, jelly-roll style: seal the seam.
11. Cut into 1/2 inch slices.
12. Roll one side of each cookie in coarse sugar.
13. Place the cookies, sugar side up, 1 inch apart on an ungreased cookie sheet.
14. Bake in a 375 degree oven for about 15 minutes or till lightly browned.
15. Remove from cookie sheet and allow to cool on a wire rack.
Title: Fudge Cake
Ingredients:
- 1 flour
- 3/4 sugar
- 2 baking powder
- 1/4 salt
- 1/2 milk
- 1 butter
- 1 vanilla
- 1 sugar
- 1/2 brown sugar
- 1/2
- 2
Instructions:
1. Mix together first four ingredients in an oven proof bowl.
2. Stir in next four ingredients.
3. Mix together the last three ingredients, and sprinkle over those mixed in the oven-proof bowl.
4. Pour 1 cup of cold water over the entire cake and bake at 350* for 45 minutes.
5. Will be very runny on bottom, and cake-like on top.