lumicero/recipes-ing2inst huggingface dataset:
Title: Belizean Bread Pudding
Ingredients:
- 1/2 sugar
- 1/2 fresh nutmeg
- 1/2 cinnamon
- 1 butter
- 1/2 sweetened condensed milk
- 6 evaporated milk
- 14 1/2 water
- 1 vanilla
- 2 raisins
- 1/4 eggs
- 2
Instructions:
1. In a small bowl, combine sugar, nutmeg and cinnamon.
2. Tear bread into pieces and place in large bowl.
3. Pour butter over bread, then add both types of milk, vanilla, eggs and water. Mix well.
4. Add sugar mixture and mix well with hands. Stir raisins into mixture.
5. Preheat oven to 250 degrees.
6. Pour mixture into 9x13 pan coated with cooking spray and bake until brown on top.
7. NOTE: The original recipe calls for an ungreased 9x12 pan, but it seems to me that a pan coated in cooking spray would be much easier to work with when serving.
Title: Tofu Apple Cake
Ingredients:
- 2 white flour
- 1 1/2 baking soda
- 1 egg
- 1/2 brown sugar
- 3/4 cinnamon
- 1 1/2 salt
- 1/2 vanilla extract
- 1 firm tofu
- 8 walnuts
- 1/2 pippin apple
- 1 raisins
- 1/2
Instructions:
1. Preheat oven to 350 Fahrenheit.
2. Sift together the flour and baking soda and set aside.
3. In a bowl, combine the egg, oil, sugar, cinnamon, salt, and vanilla. Beat with an electric mixer until smooth. Add tofu and mic until just blended. Fold in flour mixture and toss gently. Add walnuts, apple, and raisins.
4. Pour cake mixture into a 9-inch cake pan and bake for 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a rack, then turn onto a plate.
5. Serve the cake warm or at room temperature.
Title: Mom's Apple Cake
Ingredients:
- 1 3/4 sugar
- 1 cinnamon
- 1 1/2 cooking apples
- 4 eggs
- 3 flour
- 2 baking soda
- 1 raisins
- 1
Instructions:
1. Beat together sugar, oil and eggs with an electric mixer. Combine the flour, cinnamon and baking soda and add to the sugar mixture. By hand, stir in the apples and raisins, until well blended.
2. Pour into a 9x13x2-in. baking dish and bake at 350 degrees for one hour. Remove from oven and cool completely, then cut into squares to serve. (If covered and stored in the fridge, it'll keep for four or five days.).
Title: Chocolate Fix Muffins
Ingredients:
- 3 water
- 2 3/4 baking powder
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Mix bran with water let sit for 20 minute.
3. Add brownie mix and baking powder combine.
4. Put in muffin tin lined with paper muffin cups.
5. Bake for 17 min or until there done.
Title: Pioneer Lemon Pie
Ingredients:
- 2 sugar
- 1 flour
- 1 cornmeal
- 4 eggs
- 1/4 lemon juice
- 1/4 milk
- 1/4 butter
- 2 fresh lemon rind
Instructions:
1. Mix sugar, flour and cornmeal together.
2. Add eggs, lemon juice, milk, butter and grated lemon rind.
3. Mix well.
4. Pour into unbaked pie shell.
5. Bake 325 deg. for 45 minute or until done.
Title: Potato Chip Cookies
Ingredients:
- 3 all-purpose flour
- 1 sugar
- 1 salted butter
- 2 vanilla
- 1 1/2 pecans
- 1 1/4 powdered sugar
Instructions:
1. Cream the sugar and butter.
2. Add the rest of the ingredients.
3. Drop on the cookie sheet.
4. Bake at 350 degrees for 15 minutes.
5. Sprinkle with powdered sugar after they have cooled for about 15 minutes
6. Please note that the cookies are very delicate and you should wait until they are cooled completely to move them. Also, do not chop the pecans or crush the chips too small -- the cookies will not rise if there is too much of the ingredients.
Title: Strawberry Vanilla Cake
Ingredients:
- 1 fresh strawberries
- 1
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour two 8 or 9" cake pans. Prepare cake as directed on box.
3. To assemble, place one cake layer on serving platter.
4. Place 1/4 cup of frosting in a piping bag or baggie, if you don't have a pipping bag.
5. Pipe frosting on top layer around outer edges. Fill remaining with jam. Top with second layer.
6. Spread remaining frosting on sides and top.
7. Garnish with fresh strawberries!
Title: Pumpkin Citrus Syrup Cake
Ingredients:
- 250 butter
- 2 lemons, rind of
- 2 caster sugar
- 1 eggs
- 3 self raising flour
- 2 pumpkin
- 1 lemon juice
- 2 sugar
- 2
- 3/4
Instructions:
1. Grease a deep 23cm round cake tin, line the base with baking paper.
2. Cream butter, rinds and sugar until light and fluffy, add egg yolks; beat until combined.
3. Stir in half the sifted flour with half the cold pumpkin, then stir in the remaining flour and pumpkin.
4. Beat the egg whites until soft peaks form, fold through the cake mixture. Spread mixture into cake tin.
5. Bake in a moderate oven about 1 hour or until cooked when tested with skewer.
6. Pour hot syrup over hot cake and let stand 10 minutes before turning out onto a rack to cool.
7. To make syrup:- Combine all ingredients in saucepan.
8. Stir constantly over heat without boiling until sugar is dissolved.
9. Bring to boil, reduce heat, simmer 2 minutes without stirring.
Title: Classic Carrot Bran Cake
Ingredients:
- 1 1/4 sugar
- 1 1/2 eggs
- 4 crushed pineapple
- 1 all-purpose flour
- 1/4 baking powder
- 2 1/2 salt
- 2 baking soda
- 1/2 ground cinnamon
- 1 ground cloves
- 1 1/2 ground nutmeg
- 1/2 raw carrots
- 1/2
- 2
- 1
- 1/2
Instructions:
1. Blend together the oil and sugar. Add eggs, one at a time, beating well after each addition. Stir in pineapple juice.
2. Combine flour, baking powder, salt, soda and spices. Gradually add to the first mixture, beating until well blended.
3. Stir in carrots, cereal, crushed pineapple and nuts.
4. Pour into a greased 13 x 9 inch pan. Bake at 350 F for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes and invert onto a wire rack to cool completely. Makes 12 to 18 servings depending on how you cut them.
Title: Banana Sundae With Curried Chocolate-Coconut Sauce
Ingredients:
- 6 bittersweet chocolate
- 2 unsalted butter
- 1/4 cream of coconut
- 2 dark rum
- 2 curry powder
- 1 lime zest
- 2 -3 bananas
- 1 vanilla ice cream
- 1/2 - 3/4 sweetened flaked coconut
Instructions:
1. Stir chocolate and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm.
2. Scoop ice cream into serving dishes, slice bananas over ice cream, drizzle on sauce, top with whipping cream and toasted coconut.
Title: Texas Orange Sheet Cake
Ingredients:
- 3 1/2 flour
- 2 baking powder
- 1 baking soda
- 1 butter
- 1 sugar
- 3 eggs
- 3 orange marmalade
- 2 mandarin orange segments
- 1 granulated sugar
- 1 1/3 cornstarch
- 1 lemon juice
- 1/4 salt
- 1 butter
- 1
- 2
- 1/2
- 2
Instructions:
1. Sift flour, baking powder, and salt together.
2. In a large bowl, cream butter until smooth. Gradually add sugar and beat until light and fluffy.
3. Beat eggs; stir in marmalade, orange rind and mandarin segments, if you like.
4. Beat in flour mixture alternately with orange juice, beating after each addition.
5. Turn batter into a greased and floured 11x14x1-inch or cookie sheet and bake at 350° for 30 to 35 minutes.
6. Cool in pan on rack for about 10 minutes and turn in a plate to coool completely and frost with.
7. ORANGE GLAZE RECIPE that I posted here: Recipe 411994:
8. Combine sugar and cornstarch in saucepan. Add lemon and orange juices slowly and stir until smooth.
9. Add remaining ingredients and cook, stirring frequently, over low heat until thick and glossy. Cool and spread on cake.
10. Recipe can be doubled if you want.
Title: Strawberry Fool
Ingredients:
- 135 strawberries
- 350 caster sugar
- 75
- 500
Instructions:
1. Cut the jelly into squares and place in a saucepan with 150ml water. Gently heat until the jelly cubes have dissolved then remove from the heat to cool.
2. Remove the strawberry stems and hull (the green leafy bit and the part where it's attached to the berry). Roughly chop the strawberries and put in the bowl with half the sugar.
3. Mash the mixture with a potato masher. Stir the jelly into the mashed strawberry mixture and put in the fridge. Leave until it's cold and just starting to set, about 2-3 hours.
4. Stir the strawberry mixture well, then fold in the fromage frais and remaining sugar.
5. Transfer the mixture to a clean serving dish and leave to set for about 2 hours.
Title: Half Dipped Thin Mint Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1/4 cornstarch
- 6 salt
- 1/2 white sugar
- 1 butter
- 1/2 milk
- 1/3 vanilla extract
- 1/2 butter
- 3/4
- 3
Instructions:
1. In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
2. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
3. Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
4. Preheat oven to 375F before slicing your cookies.
5. Slice dough into rounds not more than 1/4 inch thick and place on a parchment lined baking sheet. Cookies will not spread very much.
6. Bake each batch for 9-11 minutes. Cool completely.
7. In a double boiler melt the chocolate and butter together. Remove from heat. Dip half of each cooled cookie into chocolate mixture and let cool on waxed paper.
Title: Chocolatey Cookie Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3 butter
- 3 cream cheese
- 4 sugar
- 1/4 Cool Whip Topping
- 1
- 1/2
- 2
- 12
Instructions:
1. Preheat oven to 350°F.
2. For the cake: Prepare and bake cake mix according to package directions in 2 9-inch pans.
3. Cool cakes in pans 5 minutes.
4. Invert cakes onto wire rack and remove pans.
5. Cool completely.
6. For the glaze, melt chocolate in small microwaveable bowl on medium power for 3-4 minutes (or until chocolate is melted), stirring after 30 seconds.
7. Blend in butter.
8. Set glaze aside to slightly thicken, about 5 minutes.
9. For the filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until well-blended.
10. Gently stir in whipped topping and crushed cookies.
11. Place 1 of the cake layers on a serving plate, top-side down.
12. Spread top of cake layer evenly with cream cheese mixture.
13. Place remaining cake layer on top, top-side up.
14. Spoon glaze to cover top of cake only.
Title: Luke Mangan's Apricot Ricotta Cake
Ingredients:
- 75 butter
- 7 sugar
- 500 caster sugar
- 3 eggs
- 125 ricotta cheese
- 200 oranges, juice and rind of
- 2 plain flour
- icing sugar
Instructions:
1. Preheat the oven for 180°C Grease a 20cm cake tin with butter and sprinkle over some raw sugar, tipping out the excess.
2. Beat the caster sugar and egg yolks until pale. Fold through the ricotta, orange rind and juice, flour and apricots. Whisk or beat the egg whites to soft peaks and fold into the mixture.
3. Pour into the cake tin, sprinkle with flaked almonds and bake for 1 hour. Let the cake cool in the tin for about 10 minutes before turning out.
4. To serve: Dust with icing sugar and serve with crème fraiche.
Title: Peppermint Pinwheels
Ingredients:
- 1 unsalted butter
- 1 powdered sugar
- 1 egg
- 2 1/2 flour
- 1 salt
- 1 1/2 vanilla
- 1/2 sugar
- 1/4
Instructions:
1. Mix butter, sugar, eggs and flavoring. Mix flour salt and blend in thoroughly. Divide dough in half. Blend food coloring into 1 half. Chill both halves until firm.
2. On a lightly floured board, roll the plain half into a 12-inch square. Roll the red half the same size and lay on top of the plain dough. Roll the double-layered dough gently until about 1/4-inch thick. Roll up like a jelly roll and chill one hour.
3. Preheat oven to 375 degrees. Slice cookies 1/4 inch thick. Place on ungreased baking sheet and bake 9 minutes or until lightly browned. While still warm, brush with egg-white glaze (1 egg white combined with 2 tablespoons water) and sprinkle with peppermint candy and sugar.
Title: Candied Fruitcake
Ingredients:
- 1 1/2 pitted dates
- 1/2 flour
- 1/2 baking powder
- 1 salt
- 2 eggs
- 2 sugar
- 1/2 pecan halves
- 4
- 1
- 2
Instructions:
1. Preheat oven to 275°F.
2. Grease two loaf pans.
3. Line bottom and sides with parchment paper.
4. Chop all fruit (except cherries) into small pieces.
5. Mix fruit with the rest of the ingredients, including pecan halves and divide evenly between prepared pans.
6. Bake in center of oven for 1 1/2 hours.
7. Remove from pans to cool on rack, and keep in an airtight container.
Title: Jennifer Millar's Chocolate Budini
Ingredients:
- 6 bittersweet chocolate
- 12 unsalted butter
- 3/4 sugar
- 1 fine sea salt
- 3 eggs
- 1 vanilla
- 1/8 cream of tartar
- 1 coffee ice cream
- vanilla ice cream
Instructions:
1. Position a rack in the lower third of the oven and heat to 375°F.
2. Melt the chocolate and butter with 6 tablespoons of sugar and the salt in a medium stainless-steel bowl placed in a skillet of hot, not simmering, water, stirring frequently.
3. Remove from the heat and cool slightly.
4. Whisk in the egg yolks and vanilla.
5. In a medium bowl combine egg whites and cream of tartar.
6. Using a hand-held electric mixer on high speed, beat until soft peaks form.
7. Add the remaining 6 tablespoons of sugar gradually, beating constantly, until the whites are stiff and glossy.
8. Fold 1/4 of the beaten whites into the chocolate mixture to lighten it.
9. Scrape the chocolate mixture into the bowl of whites and fold just until combined.
10. Divide the batter evenly among 6 12- to 16-ounce (or so) oven-proof serving dishes (the batter won't fill the bowl but will leave enough room for ice cream, sauce and almonds).
11. Place the bowls on a large baking sheet.
12. (The budini can be prepared up to 2 days ahead to this point, loosely covered and refrigerated.) Bake until the budini are puffed with crusty, deeply cracked tops and a toothpick inserted in the centers comes out quite gooey, 20 to 25 minutes.
13. (The budini can be completely baked up to a day ahead, cooled, covered and refrigerated. To reheat, bake in a hot, 375°F oven until puffed, about 10 minutes.) Serve within 10 minutes (the puddings will sink as they cool), topping each serving with a scoop of ice cream.
Title: Apple Enchilada Dessert
Ingredients:
- 1 flour tortillas
- 6 butter
- 1/2 white sugar
- 2/3 brown sugar
- 2/3 water
- 2/3 cinnamon
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spoon apple filling evenly onto 6 tortillas.
3. Sprinkle with cinnamon.
4. Roll up and place seam side down in lightly greased 8x8 baking pan.
5. Bring butter, sugars and water to a boil.
6. Reduce heat and simmer about 5 minutes.
7. Pour sauce evenly over tortillas and sprinkle on a little cinnamon.
8. Bake for 20 minutes.
9. Serve warm.
10. Good with a scoop of vanilla or caramel ice cream on top.
Title: Half Pound Cake
Ingredients:
- 1/4 butter
- 1/4 sugar
- 1 egg
- 1/4 vanilla extract
- 1/3 all-purpose flour
- 1/3 baking powder
Instructions:
1. Preheat oven to 325 F (165 C).
2. Line a 6" x 3" aluminum foil loaf pan with wax paper, by taking a length of wax paper, folding it over lengthwise to fit in the pan, to ease removal of the cake.
3. Then grease the pan and paper with butter.
4. Beat butter in a small bowl until soft and light.
5. Gradually add sugar, beating until light and fluffy.
6. Beat egg in another small bowl.
7. Gradually add to the butter-flour mixture, beating until fluffy.
8. Stir in vanilla.
9. Stir in flour and baking powder, beat until fluffy.
10. spoon batter into prepared pan.
11. Bake about 55 minutes, until edges separate from the pan.
12. Cool in the pan about 15 minutes.
13. Loosen sides and remove by lifting ends of the wax paper.
14. Cool on a wire rack.
Title: Easy Rhubarb Dessert
Ingredients:
- 4 fresh rhubarb
- 1 raspberry Jell-O gelatin
- 1/3 sugar
- 1 water
- 1 butter
- 1/3 margarine
- ice cream
Instructions:
1. Place rhubarb in a greased 9x13 baking dish.
2. Sprinkle with the gelatin, sugar and cake mix.
3. Pour water evenly over the dry ingredients.
4. Drizzle with melted butter or margaring.
5. Bake at 350 degrees for 1 hour.
Title: Maple Mocha Brownie Torte
Ingredients:
- 1 eggs
- 2 water
- 1/4 walnuts
- 1/2 instant coffee granules
- 1/2 brown sugar
- 2 vanilla extract
- 2 chocolate
- 1/2 walnuts
- 1 1/2
- 1
Instructions:
1. In a large bowl, mix together brownie mix, eggs, water and oil.
2. Stir until well blended, about 50 strokes.
3. Stir in walnuts.
4. Pour into two greased 9-inch round baking pans.
5. Bake in 350 degree F oven for about 25-30 minutes, or until toothpick inserted in center comes out clean.
6. Remove from oven and cool completely.
7. In a bowl, beat cream and coffee granules until stiff peaks form.
8. Gradually beat in brown sugar, maple flavoring and vanilla.
9. Spread 1/2 cup over one brownie layer; top with second layer.
10. Spread remaining cream mixture over top and sides of torte.
11. Garnish with chocolate curls or walnuts.
12. Refrigerate.
Title: Coconut Oil Brownies
Ingredients:
- 2 dark chocolate
- 1/2 coconut oil
- 1 sugar
- 2 eggs
- 2 salt
- 1/4 vanilla extract
- 1 all-purpose flour
- 2/3 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350. Microwave oil and chocolate until melted on low level. Add rest of ingredients. Pour into foil-lined and greased 8x8 pan.
2. Bake 30-35 minutes.
Title: Oatmeal Raisin Cookies - Vegan
Ingredients:
- 2 ground flax seeds
- 6 water
- 1 margarine
- 1 1/2 brown sugar
- 1/4 granulated sugar
- 2 vanilla extract
- 1 3/4 all-purpose flour
- 1/2 baking soda
- 3/4 baking powder
- 3/4 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 rolled oats
- 3 raisins
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray cookie sheets with non stick spray.
3. In a blender, or using a wisk, whip together the flax seed and water until thick and creamy.
4. Cream together margarine, sugars, vanilla and flax seed mixture until well blended.
5. I another bowl mix flour, oat bran, baking soda, baking powder, salt, cinnamon and nutmeg.
6. Add to the wet ingredients, and mix until well blended and smooth.
7. Stir in rolled oats and raisins until thoroughly combined.
8. Use a tablespoon to scoop up dough and lighty press cookies to form about 1/2" thick rounds.
9. Bake cokies until golden brown, about 12-15 minutes.
10. Remove from oven and let cool 3 minutes on the cookie sheet before transfering to wire rack to cool.
Title: Bailey's Chocolate Mousse
Ingredients:
- 2 heavy whipping cream
- 1/4 Baileys Irish Cream
- 1/2
Instructions:
1. Beat the whipping cream in a chilled large bowl with an electric mixer on high speed until stiff peaks form.
2. Pour the Bailey's and chocolate syrup over the whipped cream. Fold ingredients together until blended.
3. Spread into 9-inch pan, ungreased.
4. Cover and freeze for at least 4 hours. Store in freezer.
Title: Raisin Gingerbread Loaf With Ginger Icing
Ingredients:
- 2/3 dark brown sugar
- 2/3 molasses
- 2/3 boiling water
- 1/4 unsalted butter
- 1 baking soda
- 1 dark raisin
- 1/2 all-purpose flour
- 1 1/2 cinnamon
- 1 ground cloves
- 1/4 candied ginger
- 1/4 unsalted butter
- 1/4 cream cheese
- 1/4 powdered sugar
- 1 1/2 vanilla
- 1 candied ginger
- 1/2
Instructions:
1. Preheat oven 350, butter and flour 9 in sq baking pan.
2. To make gingerbread, in a large bowl, combine the brown sugar, molasses, boiling water and butter.
3. Blend by hand or electric mixer set on low.
4. While the mixture is still hot, add the baking soda, egg and raisins.
5. In a small bowl.
6. re sift the flour with the cinnamon, ginger and cloves.
7. Stir into the molasses mixture.
8. Add the candied ginger and mix well without incorporating too many bubbles.
9. Pour the batter into the prepared pan.
10. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
11. Cool completely.
12. To make icing, in a small bowl, beat together the butter and cream cheese until smooth.
13. Add then the sugar and beat until smooth.
14. Mix in the vanilla and candied ginger.
15. Chill briefly before frosting the gingerbread.
Title: Lemon Noodle Kugel
Ingredients:
- 5 butter
- 2 eggs
- 4 sour cream
- 2 cottage cheese
- 2 milk
- 1 sugar
- 3/4 sugar
- 1 1/2 vanilla extract
- 1 1/2 ground cinnamon
- 1
- 1/2
Instructions:
1. Cook noodles according to package directions; drain and return to pan.
2. Toss with butter; set aside.
3. In a big bowl, beat the eggs, sour cream, cottage cheese, milk, 3/4 cup sugar, and extracts until well blended.
4. Stir in noodles.
5. Transfer to a 13 x 9 inch baking dish coated with cooking spray.
6. Combine cinnamon and remaining sugar; sprinkle over noodle mixture.
7. Bake, uncovered, at 350° for 55-60 minutes or until a thermometer reads 160°.
8. Let stand for 10 minutes before cutting; serve warm or cold; refrigerate leftovers.
Title: Claud's Creme Anglaise
Ingredients:
- 1 milk
- 1/2 sugar
- 9 cognac
- 1 dark rum
- 1 1/2 vanilla
- 2
Instructions:
1. Bring milk and sugar to boil. Stir.
2. In a separate bowl, separate eggs: keep stirring yolks, vanilla and a little milk. When milk boils, stir with egg mixture (don't whip).
3. Stir constantly with a wooden spoon.
4. The Creme Anglaise is done when it coats the spoon - do not overcook.
5. Add rum and brandy.
6. Let cool to room temperature before you refrigerate.
Title: Coconut Shortbread
Ingredients:
- 3/4 all-purpose flour
- 1/4 salt
- 1/4 sugar
- 1/4 dried shredded coconut
- 1/4 unsalted butter
- 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350°F Butter a baking sheet.
2. Sift together the flours, salt and sugar in a bowl, then sift together again into another bowl, Add the coconut and butter and, using a pastry blender or two forks, cut them in until the mixture is crumbly. Add the vanilla and almond extracts and knead together in the bowl to form a tender dough mass. Do not overmix or the dough will toughen.
3. Place the dough on the prepared baking sheet and shape it into a round, 7-8 inches in diameter and about 1/2 inch thick. Using your fingers, pinch around the edges to create an attractive border. Using the blunt edge of a long-bladed knife, score the round into 8 equal wedges. Prick the surface lightly with the tines of a fork.
4. Bake until a nice pale gold and slightly firm to the touch, 20-25 minutes. Remove from the oven and serve warm or at room temperature, cut into wedges.
Title: Peanut Crunch Cake
Ingredients:
- 1/2 peanuts
- 1 peanut butter
- 1/2 brown sugar
- 1 eggs
- 3 water
- 1 canola oil
- 1/4
- 1/2 - 3/4
Instructions:
1. In a bowl, beat cake mix,peanut butter and brown sugar on low speed until crumbly.
2. Set aside 1/2 cup.
3. Add water,eggs, and oil to remaining crumb mixture; blend on low until moistened.
4. Beat on high for 2 minutes.
5. Stir in 1/4 cup each chocolate and peanut butter chips.
6. Pour into a greased 13-inch x 9-inch x 2-inch baking pan.
7. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter.
8. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted comes out clean.
Title: Chocolate Whipped Cream I
Ingredients:
- 1 heavy cream
- 4 bittersweet chocolate
Instructions:
1. Make sure equipment is very clean.
2. Scald heavy cream and pour over chopped chocolate.
3. Stir to make smooth.
4. Refrigerate 8 hours or overnight.
5. Using a whip attachment, whip on medium speed until soft peaks form.