lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry Orange Rugelach
Ingredients:
- 3/4 walnuts
- 1 dried cranberries
- 1 orange zest
- 1 kosher salt
- 1/8 ground cinnamon
- 1/16 nutmeg
- 1/4 white sugar
- 10 all-purpose flour
- 1/2 table salt
- 2 white sugar
- 8 cream cheese
- 1/2 butter
- 3 egg
- 1 water
- 1 sugar
- 1 cinnamon
- 1
Instructions:
1. In a food processor, process walnuts until finely chopped, about 10 1-second pulses. Combine with remaining filling ingredients in a small bowl and set aside.
2. In food processor, combine flour, salt, and sugar. Pulse twice to combine. Add cream cheese and butter. Process until mixture resembles coarse meal and almost begins to hold together. Turn out onto a floured surface and knead until it forms a cohesive mass. Cut into 4 equal pieces. Form each piece into a ball, then flatten into a disc. Wrap each piece in plastic and refrigerate 1 hour.
3. Preheat oven to 350F and line two baking sheets with parchment or Silpats. Combine apricot preserves with orange juice. Microwave 30 seconds or until thin enough to spread.
4. Working with one disc at a time on a floured surface, roll out into a 9" circle. Brush with 1 T apricot mixture, then sprinkle with 1/4 cranberry mixture (if using a scale, this should be roughly 2 1/2 ounces). Using a long knife or pizza wheel, cut disc in quarters, then cut each quarter into 3 equal pieces. Starting from the wide end, roll each piece up, pressing lightly to seal. Place cookies, point side down, on prepared baking sheets. Repeat with remaining dough and filling. Cover sheets with plastic wrap and refrigerate for 30 minutes.
5. Beat egg with water. Stir cinnamon into sugar. Remove sheets from oven. Brush cookies with egg wash and sprinkle with cinnamon sugar. Bake cookies in center of oven until golden brown, about 15 minutes. Let cool 5 minutes before transferring to a rack. Store uneaten cookies (!) in an airtight container at room temperature up to 5 days.
Title: Chocolate Caramel Dream Cookies
Ingredients:
- 1 egg
- 1/2 butter
- 2/3 sugar
- 2 milk
- 1 vanilla
- 1 flour
- 1/3 salt
- 1/4 pecans
- 16 shortening
- 3
- 1 1/4
- 1/2
- 1
Instructions:
1. Seperate egg. Cover and chill egg white until needed.Set egg yolk aside.
2. In a large bowl, beat butter with an electric mixer for approx 30 seconds. Add sugar and beat well. Beat in the egg yolk, milk and vanilla until combined.
3. In a med bowl stir together flour, cocoa and salt. Add flour mix to butter mixture and beat until well mixed. Cover and chill approx 2 hours( *I didn't do this and it still worked out well).
4. Preheat oven to 350. Lightly grease cookie sheets. In a small saucepan combine caramels and whipping cream, heat and stir over low-medium heat until mixture is smooth .set aside.
5. In a shallow dish beat the egg white. Place chopped pecans on another plate. Shape the dough into one inch balls and roll in egg white and then into pecans. Place on baking sheet approx 1 inch apart. Using your thumb make an indent in each cookie.
6. Bake 10 to 15 minutes until edges are firm. Original recipe says 10 minutes but mine took 15. Remove from oven and spoon a bit of the caramel sauce into each cookie( reheat if necessary prior to spooning) Transfer to wire racks to cool.
7. In a small saucepan melt the chocolate and the shortening together and then drizzle on top of each cookie.
8. Makes approx 36 cookies. I made mine slightly bigger so it made less.
Title: Zucchini Carrot Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1/3 applesauce
- 1/3 salt
- 1/2 baking soda
- 1 baking powder
- 1 cinnamon
- 1 flour
- 1 1/4 raw zucchini
- 1 raw carrot
- 1
Instructions:
1. Beat eggs and sugar until frothy.
2. Gradually add oil and applesauce and beat.
3. Add dry ingredients.
4. Beat at high speed 4 minutes.
5. Stir in carrots and zucchini.
6. Pour in greased 9 x 13 inch pan.
7. Bake at 350 degrees for 35 minutes.
8. Cool.
Title: Strawberry Pastries with Lemon Cream
Ingredients:
- 4 frozen puff pastry shells
- 2 plain low-fat yogurt
- 3 honey
- 3/4 lemon, zest of
- 4 lemon juice
- 4 strawberries
- 1 sugar
Instructions:
1. Bake puff pastry shells according to package directions.
2. Blend next 4 ingredients in a mixing bowl.
3. Just before serving, spoon strawberries into baked puff pastry shells.
4. Top with lemon/yogurt mix.
Title: Ellen's Spicy Gingerbread Men
Ingredients:
- 1/2 margarine
- 1/2 sugar
- 1/2 molasses
- 1 flour
- 2 salt
- 1/2 baking powder
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 clove
- 1 ginger
- 1 nutmeg
- 1/2
Instructions:
1. In a large bowl, cream margarine and sugar til smooth.
2. Stir in, molasses and egg yolk.
3. Combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mix.
4. til smooth.
5. Cover and chill for at least 1 hour.
6. Preheat oven to 350%.
7. On lightly floured surface, roll the dough to 1/4 thickness.
8. Cut into desired shapes.
9. Place 2 inches apart on ungreased cookie sheets.
10. Bake for 8- 10 minutes.
11. Remove and cool.
12. Frost and decorate.
13. At Easter, for an added surprise, I like to dip them in melted chocolate and then decorate.
Title: Date Cake
Ingredients:
- 1 dates
- 1 baking soda
- 1 water
- 1 butter
- 1 sugar
- 1 salt
- 1 vanilla
- 1 flour
- 1 1/4 baking powder
- 1 egg
- 1 vanilla
- 1/2 sugar
- 1 water
- 3/4 butter
- 1/2
- 1
Instructions:
1. Boil together first 5 ingredients.
2. Add the next 6 ingredients.
3. Mix together and pour into a greased 8 x 8 baking dish.
4. Bake in a 8x8 greased baking dish for 40 minute
5. In the meantime boil for 3 minutes the last 5 ingredients and pour over the warm baked cake and let cool. Serve with ice cream or whipping cream.
6. .
Title: Snowflake Cookies (cookie press recipe)
Ingredients:
- 1 unsalted butter
- 3 cream cheese
- 1 vanilla extract
- 1 sugar
- 1 salt
- 1 all-purpose flour
- 1/2
- 2 1/4
Instructions:
1. Cream together butter and cream cheese until smooth.
2. Beat in egg yolk and extracts, then gradually beat in sugar until light and fluffy.
3. Mix together the flour and salt, then slowly add flour mixture just until well blended.
4. Put dough in cookie press and make favorite shapes (wreath, tree, etc.).
5. Sprinkle with colored sugar and bake in 350-degree oven for 10-12 minutes or until golden.
6. Remove from oven and let set on baking sheet 3 minutes to set.
7. Cool on wire rack.
Title: Strawberry Custard Torte
Ingredients:
- 1 eggs
- 1/3 water
- 3 sugar
- 1 1/4 cornstarch
- 1/3 salt
- 1 milk
- 1/8 butter
- 1 margarine
- 2 vanilla extract
- 1 frozen sliced strawberries in syrup
- 1
Instructions:
1. Prepare cake according to package directions using oil, eggs and water.
2. Bake for time specified on package in two greased and floured 9-inch round baking pans.
3. Cool for 10 minutes; remove from pans to wire racks to cool completely.
4. In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth.
5. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
6. Remove from heat.
7. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
8. Bring to a boil; cook and stir for 2 minutes.
9. Remove from the heat.
10. Stir in butter and vanilla.
11. Cover and refrigerate until chilled.
12. Place half of the whipped topping in a bowl; add strawberries.
13. Split each cake into two horizontal layers; place one layer on a serving plate.
14. Spread with half of the strawberry mixture.
15. Top with a second cake layer; spread with custard.
16. Add third layer; spread with remaining strawberry mixture.
17. Top with remaining cake and whipped topping.
18. Refrigerate for several hours or overnight.
19. Garnish with strawberries and mint if desired.
Title: Oatmeal Cookies
Ingredients:
- 14 brown sugar
- 1 1/2 sugar
- 12 shortening
- 3 eggs
- 1 vanilla
- 1 milk
- 3 flour
- 1 1/2 baking soda
- 1 1/2 baking powder
- 3 salt
- 1 quick-cooking oats
- raisins
Instructions:
1. Preheat oven to 375 degrees
2. Cream shortening and sugars.
3. Add milk, vanilla, and eggs fold in flour, soda, powder and salt.
4. Fold in oats and raisins.
5. Roll cookie dough into walnut sized balls and place on a cookie sheet lined with parchment, leaving space between the cookies, as they will spread slightly while baking.
6. Bake the cookies for around 12 minutes or until they are just golden brown. Allow to cook before removing from the pan and store in a cookie jar.
7. Sometimes I add in chopped walnuts for a little extra crunch.
Title: Apple Brown Betty Bake
Ingredients:
- 4 apples
- 1 butter
- 4 lemon peel
- 1 sugar
- 1/2 cinnamon
- 1 1/2
- 3 -4
Instructions:
1. Mix bread crumbs, butter, orange peel, sugar, and cinnamon. Place half of the sliced apples in a buttered baking dish.
2. Cover with half of the bread crumb mixture.
3. Add remaining apple slices and cover with remaining crumb mixture. Moisten with fruit juice.
4. Bake at 375° for 45 to 50 minutes or until top is brown and crispy.
5. Serve hot or cold with Crème fraîche,whipped cream or ice cream.
Title: Silken Raspberry Mousse
Ingredients:
- 12 silken tofu
- 1 1/2 raspberries
- 1/2 sugar
- 1/2 vanilla extract
Instructions:
1. Combine all ingredients in a food processor and blend until very smooth, about 6 minutes.
2. Divide into individual serving dishes and chill for at least two hours before serving. Garnish each portion with whole raspberries.
Title: Brown Sugar Ginger Sugar Cookie Modification
Ingredients:
- 1/2 brown sugar
- 2 ginger
Instructions:
1. Use your favorite sugar cookie receipe.
2. Replace about 2/3 of the sugar (1/2 cup) with 1/2 cup brown sugar.
3. Add fresh ginger.
4. Make as usual.
Title: Three Chocolate Cookies
Ingredients:
- 1 butter
- 1/2 vegetable shortening
- 3/4 sugar
- 1 3/4 brown sugar
- 3 eggs
- 1 vanilla extract
- 3 3/4 all-purpose flour
- 2 baking soda
- 1 salt
- 1
- 3
- 1
Instructions:
1. Preheat oven to 375 degrees F. Lightly grease baking sheets.
2. With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.
3. In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.
Title: Easy Peach Cake
Ingredients:
- 1 eggs
- 1 butter
- 4 powdered sugar
- 1/2 lemon juice
- 1/2
- 1/3
- 1/2
- 2
Instructions:
1. Mix cake mix, eggs, oil and lemon extract until smooth. It will be fairly stiff. Chopping the peaches in the pie filling in half works well. Gently fold pie fiiling into cake mixture until blended. Add nuts.
2. Pour into greased and floured Bundt pan.
3. .
4. Bake at 350 degrees for 55-60 minutes.
5. Cool.
6. Mix all glaze ingredients together and if needed add a little milk to spread.
7. Spread on cool cake.
8. Try it with chocolate cake mix and cherry pie filling, omitting lemon extract and use almond extract.
9. Try it with spice cake mix and apple pie filling, and use vanilla extract instead of lemon extract.
10. For glaze, omit lemon juice, use apple juice with spice cake mix.
Title: Be Mine Chocolate Cream Cupcakes
Ingredients:
- 1/2 sugar
- 1 cream cheese
- 1 egg
- 1 3/4 sugar
- 2/3 butter
- 2 eggs
- 1 1/4 water
- 4 vanilla
- 1 all-purpose flour
- 2 3/4 baking powder
- 2 baking soda
- 1/2 salt
- 1/4 heavy whipping cream
- 2 powdered sugar
- 1/2 vanilla
- 1/2
Instructions:
1. Heat oven to 350°F Combine all filling ingredients in small bowl. Beat at medium speed, until well mixed. Set aside.
2. Combine 1 3/4 cups sugar and butter in large bowl. Beat at medium speed, until creamy. Continue beating; add eggs one at a time, until well mixed. Add water, melted chocolate and 1 teaspoon vanilla. Continue beating until well mixed. (Mixture may look curdled.) Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.
3. For each cupcake, spoon 1 rounded tablespoon chocolate mixture into each paper-lined cupcake cup, top with 1 tablespoon cream cheese mixture. Spoon 1 rounded tablespoon chocolate mixture on top.
4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pans. Cool completely.
5. Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla.
6. Spread about 3 tablespoons frosting onto each cupcake. Store refrigerated.
Title: Girl Scout Cookies: Thin Mints
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 dark chocolate
- 3/4 butter
- 10
- 1/2
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 375°F.
5. Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
6. Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
7. In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
8. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
9. Reheat chocolate as needed to keep it smooth and easy to dip into.
10. Makes 3 1/2-4 dozen cookies.
Title: Chocolate Banana Mousse
Ingredients:
- 1/2 bananas
- 2 dark chocolate
- 8
Instructions:
1. Whip cream with electric beaters.
2. Mash the bananas with a fork.
3. Place chocolate in a jug and microwave for 15 to 20 seconds at a time, until melted and smooth.
4. Stir frequently while it's melting.
5. Mix cream and mashed bananas together.
6. Add melted chocolate and fold together lightly for a marbled effect.
7. Serve in glass dishes.
Title: Healthy Brownies in Thermomix
Ingredients:
- 200 chocolate
- 130 dates
- 180 coconut oil
- 30 eggs
- 4 vanilla extract
- 1/2 sea salt
- 1/4
Instructions:
1. Preheat oven to 190°C Line a 22cm square baking dish with baking paper. I use 'If You Care' baking paper, which is non-toxic.
2. Place the chocolate (broken into pieces) into the mixing bowl and mill for 10 sec/speed 9.
3. Add the dates to the bowl and chop 15 sec/speed 10.
4. Add the coconut oil and cook 5 mins/60C/speed 2.
5. Add remaining ingredients and mix 20 sec/speed 8. Scrape down lid and sides of bowl and mix another 10 sec/speed 6.
6. Scrape mixture into a lined, square baking dish. Bake in preheated 190C oven for 18-20 minutes Be careful not to overcook or they won't be gooey! Just until a skewer inserted in the centre comes out clean.
7. Cool, cut into small squares, and refrigerate until cold.
Title: "The Hulk" Salad
Ingredients:
- 1 crushed pineapple
- 1 instant pistachio pudding mix
- 1/2 pecans
- 1/2 miniature marshmallow
- 1/4 maraschino cherry
- 8 Cool Whip
Instructions:
1. Cook pudding as directed on package.
2. Mix pineapple and pudding well.
3. Add pecans, marshmallows, and cherries, mixing well.
4. Fold in Cool Whip and chill overnight before serving.
Title: Walnut and Anise Biscotti
Ingredients:
- 1/2 butter
- 3/4 light brown sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 2 baking powder
- 2 walnuts
- 1 dried cranberries
- 1 dried cherries
- 2 anise seed
- lemon zest
Instructions:
1. Preheat oven to 325 degrees.
2. In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined.
3. In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well.
4. Shape dough into a large log, about 4” x 12”. Arrange on a parchment-lined baking sheet and bake in center of preheated oven until golden, approximately 30 minutes.
5. Let cool for 15 minutes and slice into 1/4-inch thick slices (diagonally for longer cookies or straight across for smaller).
6. Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer or until completely dry.
Title: Cream Cheese Frosting
Ingredients:
- 16 butter
- 4 vanilla
- 1 1/2 heavy cream
- 2 powdered sugar
- 1 cream cheese
- 8 milk
- 1/2 cinnamon
Instructions:
1. Whip soften butter and vanilla till well creamed.
2. Ad 1/2 of soft cream cheese till blended then ad other half.
3. Whip till well creamed.
4. Ad in quarters of the confectioners sugar.
5. And milk back and forth with sugar till well blended.
6. Ad heavy cream to desired thickness.
7. Add cinnamon in it or sprinkle on top to taste (optional).
8. I blended a bit into frosting, so yummy.
9. Should be thickness of frosting for piping or spreading on cake.
10. Can use as filling in cupcakes or muffins as well, just double recipe.
11. Read more: <a href="http://www.food.com/members/subm/editr2?oc=linkback">http://www.food.com/members/subm/editr2?oc=linkback</a>.
Title: Coconut Ladoo
Ingredients:
- 1 sweetened condensed milk
- 3 - 3 1/2 dry coconut powder
- 6 cardamom pods
- 1
Instructions:
1. Pour the condensed milk into a heavy saucepan and heat over medium flame for 2 minutes.
2. Add the coconut powder and stir until the mixture leaves the sides of the pan and becomes sticky.
3. Turn off heat and let it cool for 5-10 minutes.
4. Meanwhile, peel the cardmom pods and grind the seeds. If you don't have a mortar and pestle set, just place the seeds between 2 thickly folded pieces of cling wrap and crush it with any flat, reasonably heavy object.
5. Add the cardamom powder to the coconut mixture and mix well.
6. In a small pan, heat half the clarified butter and roast the almonds until golden brown. Set aside.
7. Grease your hands with a little clarified butter from the remaining half and start forming balls with the coconut mixture.
8. The ladoos should be roughly the size of golf balls and smoothened between your greased palms.
9. Decorate each ladoo with a few slivers of the almonds you roasted in step 6.
Title: Curried Lentil Soup
Ingredients:
- 3 onion
- 1 celery ribs
- 3 carrots
- 3 garlic cloves
- 4 curry powder
- 2 green lentils
- 1 1/2 brown lentils
- 1 cinnamon stick
- 28 diced tomatoes with juice
- 7 water
- yogurt
- parsley
Instructions:
1. Heat oil in large pot.
2. Add onion, celery, carrots and garlic; cook 10 minutes until vegetables softened.
3. Stir in curry powder; cook 2 minutes.
4. Rinse and drain lentils; stir into vegetable mixture. Add cinnamon, tomatoes and stock.
5. Bring to a boil; simmer, partially uncovered, 1 hour until lentils are soft.
6. Remove cinnamon. Add salt and pepper. Puree some of the soup leaving about half chunky.
7. Garnish with yogurt and chopped herbs, if desired.
Title: Oh, Oh Oreo Brownies
Ingredients:
- 1/2 unsalted butter
- 1 1/4 sugar
- 3 eggs
- 5 pure vanilla extract
- 2 all-purpose flour
- 1/2
- 12
Instructions:
1. Heat oven to 325ºF degrees. Line a 9- or 10-inch square baking pan with aluminum foil and lightly oil the foil.
2. Beat butter and sugar in large bowl of electric mixer until light and fluffy, about 2 minutes.
3. Add eggs, one at a time, mixing well after each addition.
4. Mix in melted chocolate and vanilla.
5. Add flour and mix in on low speed.
6. With a rubber spatula, fold in cookies.
7. Transfer batter to prepared pan; spread into an even layer with a rubber spatula.
8. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
9. Cool on wire rack before cutting into squares.
Title: Goldy Bear's Red-N-Whites
Ingredients:
- 1 unsalted butter
- 3 cream cheese
- 1/2 sugar
- 1 vanilla extract
- 2 all-purpose flour
- 36 strawberries
Instructions:
1. Set over to 350°F
2. In mixing bowl, beat the butter with cream cheese until well blended.
3. Beat in the sugar and vanilla, then stir in the flour until well mixed.
4. Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.
5. Make a small indentation in the top of each cookie with your thumb.
6. Carefully place a strawberry half, cut side down, in each indentation.
7. Bake for 12 to 18 minutes, or until very lightly browned.
8. Cool on racks.
Title: Bananas Cubano
Ingredients:
- 3 butter
- 2 dark brown sugar
- 2 bananas
- 4 dark rum
- 3 vanilla ice cream
Instructions:
1. Melt butter in a frypan over medium heat. Stir in brown sugar and jelly; heat until bubbly.
2. Add bananas and cook for 1 minute. Stir in rum and cook for 1 - 2 minutes or until mixture is bubbly and bananas are heated through.
3. Place ice cream in serving dishes. Spoon banana mixture over ice cream and drizzle with topping. Serve immediately.
Title: Purim Hamentaschen
Ingredients:
- 2/3 butter
- 1/2 margarine
- 1 sugar
- 1/4 egg
- 1 white flour
- 1 wheat flour
Instructions:
1. Blend butter and sugar thoroughly.
2. Add the egg and blend thoroughly.
3. Add OJ and blend thoroughly.
4. Add flour, 1/2 cup at a time, alternating white and wheat, blending thoroughly between each.
5. Refrigerate batter overnight or at least a few hours.
6. Roll as thin as you can without getting holes in the batter (roll it between two sheets of wax paper lightly dusted with flour for best results).
7. Cut out 3 or 4 inch circles.
8. Put a tablespoon of filling in the middle of each circle.
9. Fold up the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle.
10. Squeeze the corners firmly, so they don't come undone while baking.
11. Bake at 375 degrees for about 10-15 minutes, until golden brown but before the filling boils over!
12. Traditional fillings are poppy seed and prune, but apricot, apple butter, pineapple preserves, and cherry pie filling all work quite well.
Title: Berry Crumble
Ingredients:
- 3 berries
- 1/4 water
- 1/4 cornstarch
- 2 low-fat ice cream
- 3 yoghurt
Instructions:
1. Coat a 9" square baking pan with non-stick vegetable oil spray.
2. Combine all ingredients in a mixing bowl.
3. Pour into pan.
4. Cover with an ovenproof lid or aluminium foil.
5. Bake for about 35-40 minutes, until thick.
6. Serve warm or cool.
7. Add non or low fat yoghurt, if desired.
Title: Applebee's Walnut Blondie With Maple Butter Sauce
Ingredients:
- 1 flour
- 1/2 baking powder
- 1/8 baking soda
- 1/8 salt
- 1/2 walnuts
- 1/3 butter
- 1 brown sugar
- 1 egg
- 1 vanilla
- 1/2 white chocolate chips
- 3/4 maple syrup
- 1/2 butter
- 3/4 brown sugar
- 2 cream cheese
- 1/2 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Sift flour, adding baking powder, baking soda, and salt. Sift again.
3. Add chopped nuts, mix well, set aside.
4. Melt butter, add brown sugar and mix well.
5. Add egg and vanilla, blend well.
6. Add flour mixture, a little at a time, mixing well.
7. Stir in white chocolate chips.
8. Spread into a sprayed 9 inch square pan.
9. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
10. For Maple Butter Sauce:
11. While blondie is baking you can prepare this.
12. Combine syrup, butter, and cream cheese in a small saute pan and heat on low heat until everything is melted.
13. Stir in brown sugar until dissolved.
14. Add walnuts if desired.
15. NOTE: if you like a lot of sauce you may double this sauce recipe!
16. Serve this sauce over finished blondie with a big scoop of vanilla ice cream!