lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Graham Cracker Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 3 eggs
- 2 graham cracker crumbs
- 2 baking powder
- 3 salt
- 1 milk
- 1 vanilla extract
- 1 sugar
- 1 bittersweet chocolate
- 2 unsalted butter
- 4
- 1
Instructions:
1. Preheat oven to 375°F.
2. Cream butter and add sugar and egg yolks, mixing until well combined.
3. Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract; mix well.
4. Beat egg whites until stiff and fold into mixture.
5. Pour batter into two greased and floured 9 inch round pans.
6. Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely.
7. Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl.
8. Stir until completely melted and smooth. Serve warm over cake.
Title: Chocolate Marble Cake
Ingredients:
- 225 sugar
- 225 margarine
- 200 flour
- 25 cocoa powder
- 4 eggs
- 1 milk
- 225 sugar
- 225 butter
- 225 sugar
- 200 flour
- 4 eggs
Instructions:
1. Chocolate mixture: Cream butter and sugar until light and fluffy.
2. In a separate bowl mix the flour and the cocoa powder.
3. Add a few spoons of the flour mixture; mix and then beat in an egg do this continuously until the eggs and flour mixture have finished.
4. If the mixture is too dry add the milk.
5. White mixture: cream butter and sugar until light and fluffy add some flour then beat in an egg. Do this until the eggs and flour have finished.
6. Butter and flour a baking tray 24cm by 24cm.
7. Put blobs of the chocolate mixture into the tray and then do the same with the white mixture.
8. Get a butter knife and slowly mix the mixture in the tray (not so it goes light brown) so it forms a spiral of white and brown.
9. Put it in the oven for about half an hour on gas mark 6.
10. When the cake is nearly cooked get some plain chocolate and melt over a pan of boiling water.
11. Get out the cake.
12. When it is cooled down, spread the melted chocolate over the top of the cake then sprinkle with coconut powder.
Title: Coconut Cream Pudding With Cinnamon
Ingredients:
- 3 eggs
- 4 milk
- 1/3 granulated sugar
- 2 vanilla
- 1 ground cinnamon
- 1/4 salt
- 1 1/2 cornstarch
- 4 cold water
- 3/4 sweetened coconut
Instructions:
1. In heavy 2 quart saucepan, add milk, beaten eggs, sugar, vanilla, cinnamon and salt.
2. Use a large whisk to mix and stir.
3. Heat on medium heat, and whisk.
4. It will start to become a custard like consistency. Cook a few minutes.
5. Take off heat.
6. Mix cornstarch with water in small bowl.
7. Add to pudding mixture.
8. Turn heat on low and cook until thickened and creamy. Use a whisk to mix and stir while cooking.
9. Fold in coconut.
10. Cool in the refrigerator.
11. Serve as a pudding with whipped cream and cherries on top or pour into a baked pie crust shell and chill until serving.
12. Note: To make a deep dish pie, add 1 1/2 cups of Cool Whip or Whipped Cream to pudding before filling the pie crust.
13. Note: Pumpkin pie spice may be substituted for cinnamon if you wish.
Title: Mixed Berries and Lemony Filling
Ingredients:
- 3 eggs
- 2/3 granulated sugar
- 1/2 fresh lemon juice
- 6 unsalted butter
- 1 lemon zest
- 1 fresh raspberry
- 1 blueberries
- 1 blackberry
- 1/2 heavy cream
Instructions:
1. In a medium bowl, whisk the eggs until well blended. Combine the sugar, lemon juice, butter, and lemon zest in a small (1- to 2-quart) saucepan. Gently heat over medium-low heat until the butter has melted. Don't let the mixture come to a boil. Remove the pan from the heat and whisk the lemon mixture into the beaten eggs. Pour the mixture back into the saucepan and cook gently over medium-low heat, stirring constantly with the whisk, until the mixture thickens and reaches at least 160°F, about 5 minute Again, don't let the mixture boil.
2. Let the lemon curd cool briefly before transferring it to a heatproof container. Press a piece of plastic wrap onto the surface of the curd and poke a few holes in it with the tip of a knife—this will keep a skin from forming on the curd. Refrigerate until completely chilled. The curd will continue to thicken as it cools. The curd will keep, covered in the refrigerator, for up to a week.
3. Rinse and pick through the berries; place each type of berry in a different bowl.
4. Just before serving, in a medium bowl, whip the cream to soft peaks. Add 1 cup of the lemon curd (save the rest for another day) and gently fold together with a rubber spatula until combined. Divide the mixture among eight bowls or wine glasses and smooth the filling with a spatula or the back of a spoon.
5. Top each with a mixture of raspberries, blueberries, and blackberries and serve immediately.
Title: Fig Cake
Ingredients:
- 4 1/4 flour
- 2 sugar
- 3 baking powder
- 1 baking soda
- 1 vanilla
- 1 nutmeg
- 1 allspice
- 1 cinnamon
- 1 ground cloves
- 1 ginger
- 2 pecans
- 1 -2 raisins
- 1 -2 dates
- 1/2 dark molasses
- 3/4 milk
- 1 eggs
- 2 orange marmalade
- 8 fig
- 1
Instructions:
1. Mix all dry ingredients thoroughly.
2. Mix all liquid ingredients thoroughly.
3. Combine and bake.
4. Bake@ 350 degrees approximately 1 hour.
Title: Sugar-Free Peach Pie
Ingredients:
- 1 lemon juice
- 5 artificial sweetener
- 1 all-purpose flour
- 1 cinnamon
- 1/4 margarine
- 1/4
- 2
Instructions:
1. Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Stir together sweetener, flour and cinnamon; mix with peaches. Turn into pastry-lined pie pan; dot with margarine. Cover with top crust which has slits cut in it; seal and flute.
2. Cover edge with 2-3" strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
3. Bake 35-45 minutes until crust is brown and juice begins to bubble through slits in crust.
Title: Wacky Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 3 baking soda
- 1 salt
- 1/2 vinegar
- 6 vanilla
- 1 cold water
- 1
Instructions:
1. Mix all dry ingredients in an 8x8 square baking dish with fork or wire whisk, then make 3 holes in mix.
2. In first hole put the oil, in second hole put the vinegar and in the third hole put the vanilla.
3. Pour the water over the whole mess.
4. Mix well making sure to get the corners.
5. Bake 25-30 minutes at 350.
6. Double ingredients for 9x13; adjust baking time to 35-40 minutes.
7. Test with toothpick for doneness.
Title: Snicker's Pizza - Use up That Leftover Halloween Candy!
Ingredients:
- 1
- 6
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. Press cookie dough into lightly sprayed pizza pan.
3. Sprinkle with chopped Snicker bars.
4. Drizzle with ice cream toppings.
5. Bake 13-15 minutes or cookie dough is done.
6. Serve warm with vanilla ice cream.
Title: Instant Pudding Icing
Ingredients:
- 1 pudding
- 1 milk
- 1 1/2 vanilla
- 1/2
Instructions:
1. Blend all together.
2. Store in fridge in sealed container until ready to ice cake.
Title: Cooling Creme de Menthe Cake
Ingredients:
- 1 water
- 1 green creme de menthe
- 1/2 eggs
- 1 Cool Whip
- 2 green creme de menthe
- 1
- 8
- 3
Instructions:
1. Mix together cake mix, water, oil, eggs and 1/2 cup creme de menthe.
2. Bake in 9x13 cake pan according to cake mix package directions.
3. Let partially cool.
4. While still warm carefully spread fudge topping over warm cake, sometimes it helps to slightly warm the topping too.
5. Cool completely.
6. Lightly mix 3 TBS creme de menthe into cool whip.
7. Frost cake.
8. Refrigerate.
Title: Busabal Halib
Ingredients:
- 250 rice
- 150 sugar
- 25 rose water
- 1 milk
- 5 fresh lime leaves
- 5 sultana
Instructions:
1. Cook sugar, rose water, milk and leaves till it becomes thick.
2. Strain.
3. Add boiled rice.
4. Cook till the mixture becomes thicker.
5. Garnish with assorted nuts and sultanas before serving.
Title: Shortbread Crust
Ingredients:
- 1 1/2 all-purpose flour
- 2 sugar
- 3/4 butter
- 1 margarine
Instructions:
1. Mix all ingredients together until crumbly.
2. Press into bottom and sides of 9 inch pie plate,rnBrush with egg yolk.
3. Bake in 350°F (180°C) oven about 15 minutes until lightly browned.
4. Cool and fill.
Title: Chocolate Raspberry Tassies
Ingredients:
- 6 chocolate
- 2 butter
- 1 egg
- 1/3 granulated sugar
- 1 vanilla
- 2
Instructions:
1. DIRECTIONS:
2. Prepare Chocolate Pastry. Heat oven to 375°F Divide pastry in 24 balls. Evenly press each ball on bottom and sides or 24 ungreased 1 3/4-inch muffin cups, using floured fingers if necessary; set aside.
3. For filling, in small saucepan heat and stir chocolate and butter over medium-low heat until melted and smooth. Remove from heat. Stir in egg, sugar, liqueur, and vanilla. Spoon 1 scant tablespoon filling in each pastry shell.
4. Bake 12 to 15 minutes or until pastry is firm and filling is puffed. Cool in pans 10 minutes. Run sharp thin-blade knife around tassie edges; carefully remove from pans. Cool on wire rack. Pipe or dollop on a small amount of Chocolate Buttercream.
5. To store, refrigerate tassies in single layer in airtight container up to 3 days.
6. CHOCOLATE PASTRY:
7. In food processor combine 1 1/4 cups all-purpose flour, 1/2 cup sugar, 1/4 cup natural unsweetened cocoa powder, and dash of salt; pulse to combine. Add 1/2 cup cold butter, cut up. Cover; process until crumbly. In small bowl whisk together 1 egg yolk and 2 tablespoons cold water. Add to processor; pulse until a dough ball forms (add water if dry). If needed, cover and refrigerate until easy to handle.
8. CHOCOLATE BUTTERCREAM:
9. In a medium mixing bowl beat 1/4 cup softened butter on medium-high for 30 seconds. Gradually beat in 1 cup powdered sugar and 3 tablespoons unsweetened cocoa powder. Beat in 2 tablespoons milk. Gradually beat in 1 cup powdered sugar until piping consistency.
Title: Mocha Nut Crinkles
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 2 salt
- 1/2 instant espresso powder
- 1 1/4 milk
- 1/3 sugar
- 1 2/3 vegetable shortening
- 1/2 eggs
- 2 vanilla extract
- 2 walnuts
- 1/2 powdered sugar
- 3/4
Instructions:
1. In the top of a double boiler over simmering water, melt the chocolate, stirring occasionally.
2. Remove from the water and cool the chocolate until tepid.
3. In a bowl, whisk the flour, baking powder, and salt together; set aside.
4. In a glass measuring cup, stir the espresso into the milk until dissolved; set aside.
5. In a bowl, beat the sugar and shortening together using a hand-held electric mixer, until mixture is well combined.
6. Beat in the melted chocolate.
7. Beat in the eggs, one at a time, and the vanilla.
8. Decrease mixer speed to low--one-third at a time, alternately beat in the flour and milk mixtures.
9. Stir in the walnuts.
10. Cover with saran wrap and refrigerate until chilled and firm (about 2 hours).
11. Roll dough by tablespoonfuls into 1-inch balls.
12. Roll the balls in the powdered sugar to coat, then place 2-inches apart on nonstick baking sheets.
13. Bake in a 350° oven for about 15 minutes or until cookies are set and edges are crisp.
14. Cool on baking sheets for 5 minutes; transfer to wire rack to cool completely.
Title: Dark Fruitcake
Ingredients:
- 1 raisins
- 1 dates
- 1 brandy
- 1 rum
- 1/2 all-purpose flour
- 3 baking powder
- 2 salt
- 1/2 cinnamon
- 1 nutmeg
- 1 allspice
- 1 ground cloves
- 1 eggs
- 4 brown sugar
- 1 3/4 butter
- 1 margarine
- 3/4 molasses
- 1/4 vanilla extract
- 1
Instructions:
1. Mix fruits together in bowl.Pour brandy or rum over fruits.Turn fruit every 20 minutes.Soaking time is a matter of taste,but two hours is typical.
2. Preheat oven to 300°F.
3. Prepare tube pan:grease sides and bottom.Line bottom and sides with greased parchment paper.
4. In a very large bowl,mix flour,spices,baking powder and salt.Stir until spices are evenly blended throughout.
5. In another bowl beat eggs until frothy.Add brown sugar,orange juice,molasses,butter and extracts.Mix making sure that all the sugar dissolves.
6. Pour off any liquid from the fruit mixture and add fruit to the dry ingredients.Mix until all the fruit pieces are coated.
7. Then pour liquids into the fruit mixture and mix gently until you have an evenly mixed batter.
8. Pour batter into pan and bake at 300F for 1 hour.
9. Cover pan with foil after first hour then bake for another hour or until toothpick inserted in center comes out clean.
10. Cool for 30 minutes before removing from pan.
Title: Perfect Bread Pudding
Ingredients:
- 2 1/4 milk
- 2 eggs
- 2 brown sugar
- 1/2 cinnamon
- 1 vanilla extract
- 1 salt
- 1/4 raisins
- 1/2
Instructions:
1. Combine milk and eggs.
2. Pour over bread cubes.
3. Add remaining ingredients.
4. Toss lightly to blend.
5. Spread mixture in a greased 8x8x2 inch baking dish.
6. Set dish on oven rack placed over a shallow pan.
7. Pour hot water around it into shallow pan one inch deep.
8. Bake in 350 degree oven 35 to 40 minutes or until knife inserted 1/2 way between center and outside edge comes out clean.
Title: Ginger-Almond Pears by Dr. Weil
Ingredients:
- 5 pears
- 3 apple cider
- 2 salt
- 3 arrowroot
- 1/2
Instructions:
1. Peel and quarter the pears. Core them then slice thinly.
2. Place in a saucepan with the apple cider and gingerroot. Add a pinch of salt. (Due to family preference, I used less than a tsp and the flavor was already distinct.).
3. Bring to a boil, reduce heat and simmer until pears are tender. (About 15 minutes).
4. Dissolve arrowroot starch in 1/3 cup cold water and add to the simmering pears. Stir until the sauce is thick and clear.
5. Remove from heat and stir in almond extract. Serve warm or cold.
6. Note: I have only made this once, I found that depending on the size of your pears it makes much more than 4 servings. I did not peel the pears but I think it would have been better if I did. Also I used potato starch since I don't keep arrowroot on hand and it seemed to work fine.
Title: Chunky Chocolate Chip Cookies
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 salt
- 1/2 canola oil
- 2/3 granulated sugar
- 2/3 brown sugar
- 2 vanilla extract
- 1 1/4 old fashioned oats
- 1/2
- 3/4
Instructions:
1. Combine flour, baking soda, cinnamon, and salt in medium bowl. Whisk together oil, granulated sugar, and brown sugar in large bowl. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and then chocolate.
2. Cover and chill dough at least 15 minutes. Mean while, heat oven to 375. Line 2 baking sheets with parchment paper .
3. Shape dough into 16 balls (1/4 scant cup each) with hands, using a little pressure. Place 8 balls on each prepared sheet. With fingers, press each into a patty about 3" in dibmeter, allowing about 2" between patties for slight spreading.
4. Bake 7-10 minutes or until desired browness (do not overbake), switching position of sheets halfway through. Let cool a few minutes before moving to rack to cool completely.
Title: Apple Krinkle
Ingredients:
- 6 sliced apples
- 2 flour
- 1/2 white sugar
- 3/4 oatmeal
- 3/4 flour
- 1 1/2 brown sugar
- 1/2 butter
Instructions:
1. Alternate apple slices with the 2 tablespoons flour mixed with the white sugar in a baking dish.
2. Mix the first three topping ingredients together and sprinkle on top of apples.
3. Press down.
4. Melt butter and pour on top.
5. Bake at 350 degrees for 1 hour.
Title: Blueberry Buttermilk Tart
Ingredients:
- 1 1/3 all-purpose flour
- 1/4 sugar
- 1/4 salt
- 8 butter
- 1 water
- 2 butter
- 4 buttermilk
- 1 granulated sugar
- 1/2 lemon, rind of
- 3 fresh lemon juice
- 1 vanilla
- 1 salt
- 1 flour
- 1/2 fresh blueberries
- 2 powdered sugar
- 2
Instructions:
1. Make the tart shell: In a food processor, or with a pastry blender, mix together the flour, sugar and salt.
2. Cut in the butter and blend until it resembles coarse meal.
3. Add the yolk mixture, toss until liquid is incorporated.
4. Form the dough into a ball.
5. Dust the dough with flour.
6. Wrap dough in plastic wrap and chill for 1 hour.
7. Roll out the dough on a floured surface, fit it into a 10-inch tart pan with a removable rim.
8. Chill the formed tart shell for at least 30 minutes.
9. Preheat oven to 350 degrees.
10. Line the chilled shell with foil, fill it with the pastry weights or rice, and bake the shell for 25 minutes, until it is a pale golden color.
11. Cool the shell in its pan on a rack.
12. Make the filling: Preheat the oven to 350 degrees.
13. In a blender or food processor, blend together the buttermilk,egg yolks, sugar, lemon peel, lemon juice, melted butter, vanilla, salt and the flour just until smooth.
14. Remove the pastry weights and foil from the shell.
15. Place the tart shell on a baking sheet.
16. Spread the blueberries in the shell and pour the buttermilk mixture over.
17. Bake in the preheated oven for 30 to 35 minutes or until the filling is just set.
18. Let the tart cool completely.
19. Sprink with powdered sugar just before serving.
20. Serve at room temperature or chilled.
Title: Butter Cake
Ingredients:
- 250 unsalted butter
- 210 caster sugar
- 4 eggs
- 1 vanilla essence
- 200 self-rising flour
- 1/2 salt
- 4 milk
Instructions:
1. Preheat oven to 170C and grease/flour a 9-inch cake pan.
2. Cream the butter and sugar in a large mixing bowl.
3. Add eggs one by one and beat well after each addition until light and fluffy.
4. Add vanilla essence.
5. Fold in the sifted flour and salt bit by bit, keep beating mixture.
6. Add milk and mix well.
7. Place into cake pan, making sure that the mixture is leveled, leaving a shallow well in the middle to ensure that the cake rises evenly.
8. Bake for 45-55 minutes or until tooth pick comes out clean.
Title: Almost a Candy Bar
Ingredients:
- 1 miniature marshmallows
- 4 walnuts
- 1 light corn syrup
- 2 1/2 butter
- 1
- 1 1/2
- 1
- 3/4
- 1/4
- 1
Instructions:
1. Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 350° for 10-12 minutes or until golden brown.
2. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown. Sprinkle with walnuts; arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars.
3. In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Transfer to a small plastic bag; cut a hole in a corner of the bag. Drizzle chocolate over bars. Refrigerate for 1 hour or until firm before cutting.
Title: Brazilian Bananas
Ingredients:
- 6 bananas
- 1/2 fresh lemon juice
- 1 white sugar
- 1/2 salt
- 1/8 butter
- 2 flaked coconut
- 1
Instructions:
1. Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish.
2. Place the bananas into the baking dish. Combine the orange juice, lemon juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with butter.
3. Bake for 15 minutes in the preheated oven. Sprinkle with coconut before serving.
Title: Vanilla Crazy Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 granulated sugar
- 1 1/2 baking powder
- 1/2 salt
- 1 egg
- 1 vanilla extract
- 1/3 milk
- 3/4 pecans
- 1/4 chocolate chips
- 1/2
Instructions:
1. Heat oven to 350°F.
2. Combine flour, sugar, baking powder and salt in a 8-inch baking pan. Set aside.
3. Stir together egg and vanilla in a small bowl with wire whisk. Make two indentations in flour mixture; pour oil in one and egg mixture in the other. Pour milk over flour mixture;mix well. Stir in pecans.
4. Bake for 30 to 40 minutes or until wooden toothpick inserted in center comes out clean.
5. Sprinkle chocolate chips over warm cake. Let stand for 2 minutes; slightly swirl chocolate chips.
Title: Glazed Chocolate Yam Cake
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 2 ground cinnamon
- 1/2 salt
- 1/2 ground nutmeg
- 1/2 allspice
- 1/4 ground cloves
- 1/8 granulated sugar
- 1/8 light brown sugar
- 1/3 carrot
- 1/3 low-fat buttermilk
- 1/3 carrot juice
- 3 powdered sugar
- 1 orange zest
- 2/3
- 1/2
- 1
- 2
Instructions:
1. FOR THE CAKE ~ Preheat oven to 450 degrees F.
2. Prick yams with a fork in several places, then place on baking sheet & bake until tender, about 45 minutes, then remove from oven to cool.
3. When cool enough to handle, peel yams & mash.
4. Reduce oven temperature to 350 degrees F, then, with cooking spray, generously coat inside of a 9"x13" baking dish & set aside.
5. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, salt, nutmeg, allspice & cloves, then set aside.
6. In another large mixing bowl, with an electric mixer, beat together mashed yams, granulated sugar, brown sugar & vegetable oil until light & fluffy.
7. Beat in egg whites until well combined, then fold in the shredded carrot.
8. In a small bowl, stir together buttermilk & carrot juice, then alternately fold this mixture AND the flour mixture into yam mixture, beginning & ending with flour mixture.
9. Spoon batter into prepared pan, smoothing the top, then bake 35 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in pan on a wire rack.
11. FOR THE GLAZE ~ In a medium bowl, stir together powdered sugar, orange juice & orange zest, then drizzle over cooled cake.
Title: Dark Chocolate Cake With Warm Glaze
Ingredients:
- 2 flour
- 2 sugar
- 1 baking soda
- 3 cinnamon
- 1/2 salt
- 1 water
- 1/2 margarine
- 6 cocoa powder
- 2 eggs
- 2/3 buttermilk
- 1 vanilla extract
- 1/4 unsalted butter
- 6 margarine
- 2 cocoa powder
- 2 powdered sugar
- milk
Instructions:
1. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt.
2. Place the water, margarine and cocoa powder in a saucepan.
3. Bring to a boil and then stir into the dry mixture.
4. Add the eggs, buttermilk and vanilla.
5. Stir all the ingredients together and then pour into an ungreased sheet pan and bake for 15 to 20 minutes at 400°F.
6. The cake is done when it bounces back to the touch.
7. --To Prepare The Glaze---.
8. Melt the butter or margarine and cocoa together.
9. Add the powdered sugar and milk.
10. When the sugar is fully dissolved and the glaze is smooth, pour onto the warm cake and allow to cool.
11. You will need to work quickly with this glaze because it will harden in a very short time.
Title: County Fair First Prize Blue Ribbon Lemon Bars
Ingredients:
- 2 flour
- 1/4 sugar
- 1 butter
- 2 sugar
- 1 baking powder
- 1/4 flour
- 3 eggs
- 2/3 lemon juice
- 2 lemons, rind of
Instructions:
1. First Make the Base:
2. 2 cups flour.
3. ¼ cup sugar.
4. 1 cup butter softened.
5. Preheat Oven to 350.
6. Cut ingredients together in a large bowl.
7. Pat crust into 13 X 9 inch baking dish.
8. Bake for 15 minutes.
9. Then:
10. Make the Topping :
11. 2 cups sugar.
12. 1 tsp baking powder.
13. ¼ cup flour.
14. 3 eggs.
15. 2/3 cup lemon juice.
16. Grated rind of 2 lemons.
17. Mix ingredients together in a large bowl and pour over crust. Bake another 20 minutes.
18. Cool, sprinkle with powdered sugar and cut into squares.
Title: Peanut Butter Balls
Ingredients:
- 1/2 sugar
- 1/2 peanut butter
- 1
- 3
Instructions:
1. Mix sugar and syrup and ring to a boil.
2. Stir in peanut butter the second the mixture starts boiling.
3. Pour mixture over corn flakes.
4. Let cool and begin forming balls.
5. Let cool and serve.