lumicero/recipes-ing2inst huggingface dataset:
Title: Muffin Glory Cake
Ingredients:
- 15 1/4 apple
- 1/2 carrot
- 1/2 walnuts
- 1/2 flaked coconut
- 1/2 eggs
- 1/4 powdered sugar
- 2 water
- 1
- 1/2
- 1 -2
Instructions:
1. Preheat oven to 400 degrees F. Using shortening or cooking spray grease the bottom only of an 8 inch square pan.
2. In a medium bowl add muffin mix, apple, carrot, walnuts, and coconut, stir together and set aside.
3. In a small bowl combine oil, eggs, and pineapple. Add to muffin mix that you set aside and blend together well.
4. Spread batter in pan. Using the struesel from the muffin mix package, sprinkle this over the batter.
5. Bake for approximately 38-42 minutes or until toothpick inserted in the center comes out clean. Cool for 15 minutes.
6. In a small bowl, combine powdered sugar and water until mixture is smooth and thin. Drizzle this over warm cake, serve immediately.
Title: Gingerbread Giants
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1/2 molasses
- 1/3 water
- 3 1/4 flour
- 1 baking soda
- 1 ginger
- 1/2 cinnamon
- 1/4 clove
- 1/2 salt
Instructions:
1. Cream butter and sugar.
2. Add molasses and water.
3. Stir in all the remaining ingredients.
4. Roll on a lightly floured board.
5. Cut out 14 giant gingerbread men.
6. Bake 350° til lightly browned.
7. Sorry I can't remember how long that took as it was last christmas when I made these. Probably 15-18 minutes.
Title: Miniature Pineapple Cupcakes
Ingredients:
- 1 eggs
- 4 crushed pineapple
- 1
Instructions:
1. Preheat the oven to 325°.
2. Combine all the ingredients.
3. Fill 48 greased miniature muffin cups 2/3 full, and bake 12 to 15 minutes, or until brown.
Title: Raspberry Torte
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 1/4 sugar
- 1 miniature marshmallows
- 1 milk
- 2 heavy whipping cream
- 4 raspberries
Instructions:
1. In a small bowl, combine cracker crumbs, butter, and sugar. Set aside 1/4 cup for topping.
2. Press remaining crumb mixture on the bottom and 1 1/2 inches up the side of a 9 inch springform pan; set aside.
3. In a large saucepan, combine marshmallows and milk. Cook and whisk over medium low heat until marshmallows are melted and mixture is smooth. Cool. Fold in whipping cream and raspberries.
4. Pour into prepared crust. Top with remaining crumb mixture and refrigerate overnight. Remove sides of pan and serve.
Title: Gluten-Free Soft Molasses Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 egg
- 1/2 salt
- 1 dark molasses
- 1 buttermilk
- 2 arrowroot
- 1/2 sorghum flour
- 1 baking soda
- 1 1/2 cinnamon
- 3 ginger
- 2 clove
- 2 allspice
- 1/2 nutmeg
- 1/2
Instructions:
1. Cream butter with brown sugar until smooth.
2. Stir in egg and salt.
3. Add molasses and buttermilk, stir.
4. Sift together flours, baking soda, and spices. I strongly recommend sifting because chestnut flour can be a little lumpy. Note: the ratios of the four flours I used can be adjusted to your taste. Brown rice and sorghum flours are whole-grainy and do make the cookies a little less soft, while chestnut flour has a strong taste of its own. Play with the ratios to change the texture.
5. Add about 3 cups of the flour mixture to the wet ingredients and mix in (you can use an electric mixer) until smooth.
6. Add the remaining flour, the dough should be stiff enough that you'll probably have to stir this in by hand.
7. Cover and refrigerate overnight.
8. Roll dough out on a floured board to about 1/4" thickness.
9. Cut circles or shapes. This dough makes good gingerbread men.
10. Bake 15 minutes at 375.
11. Cool. Frost with a soft cream cheese frosting if desired.
Title: Over-The-Top Chocolate and Macadamia Brownies
Ingredients:
- 275 dark chocolate
- 150 butter
- 150 caster sugar
- 2 eggs
- 150 plain flour
- 75 self-raising flour
- 90 dark chocolate
- 100 icing sugar
- 100
Instructions:
1. Preheat oven to 170 degrees Celcius.
2. Line a 20 cm square shallow cake pan with baking paper.
3. Combine the chocolate and butter in a medium pan and stir over low heat until smooth; remove from heat.
4. Stir in sugar and eggs, mix well.
5. Fold in combined sifted flours, then macadamias, milk chocolate and extra dark chocolate.
6. Pour mixture into pan, spread evenly.
7. Bake for about 35 minutes or until moist crumbs cling to the skewer when tested. Cool in the pan.
8. To serve, cut into small pieces and dust with icing sugar.
Title: Blackberry Custard Squares
Ingredients:
- 2 walnuts
- 1/2 granulated sugar
- 1 butter
- 1/3 granulated sugar
- 2/3 cornstarch
- 2 milk
- 2 vanilla
- 3 unflavored gelatin
- 3 1/2 cold water
- 1.5 blackberries
- 1/3 granulated sugar
- 3 lemon juice
- 1/2
- 1
Instructions:
1. Serve this dessert with whole fresh blackberries in the summer or, in winter, puree frozen blackberries to serve as a sauce.
2. Crust: In bowl, combine crumbs, almonds and Sugar; mix in butter.
3. Pat into 8-inch (2 L) square glass baking dish.
4. Bake in 350 F (180 C) oven for 10 to 15 minutes or until fragrant and lightly browned. Let cool on rack.
5. Custard Layer: Meanwhile, in heavy saucepan, stir Sugar with cornstarch; whisk in milk and cook over medium-low heat, stirring constantly, for 5 to 10 minutes or until slightly thickened and smooth.
6. In bowl, whisk egg yolks; stir in half of the hot milk mixture. Return egg yolk mixture to pan; cook, stirring constantly, for about 3 minutes or until thickened.
7. Remove from heat; stir in vanilla.
8. Stir gelatin into cold water; let stand for 1 minute, then stir half of the mixture into custard.
9. Cover and set remaining gelatin mixture aside for blackberry layer. Lay plastic wrap directly on surface of custard; let cool.
10. Pour over crust and refrigerate until set, about 2 hours.
11. blackberry Layer: Press blackberries through food mill or fine sieve to mask, remove seeds and make about 1 cup (250 mL).
12. Transfer to small saucepan; add Sugar and cook over medium heat for 2 minutes, stirring to dissolve Sugar.
13. Remove from heat; stir in lemon juice and reserved gelatin mixture until gelatin is dissolved.
14. Chill until consistency of raw egg whites.
15. Whip cream; fold in blackberry mixture. Spread over custard; cover and refrigerate until set, about 4 hours.
16. (Dessert can be covered and refrigerated for up to 2 days.)
17. Cut into squares to serve with forks.
Title: Spumetti (Chocolate-Hazelnut Meringues)
Ingredients:
- 1 hazelnuts
- 1 confectioners' sugar
- 1 cinnamon
- 2
- 5 -6
Instructions:
1. Preheat oven to 325 F.
2. Cut baking pan liner paper or brown paper to fit 2 baking sheets and grease lightly.
3. Put hazelnuts, confectioner's sugar, cocoa, and cinnamon in a large bowl; add egg whites and mix well until mixture is well blended: about 5 minutes.
4. Wet hands with water and break off small pieces of mixture (about 1 Tbs) and shape into round balls.
5. Place on baking sheets, 1" apart, and bake for approximately 30 minutes.
Title: S'mores Parfaits
Ingredients:
- 2 prepared chocolate pudding
- 2 graham crackers
- 1 mini marshmallows
- 4 chocolate chips
Instructions:
1. Spoon 3 Tbsp of pudding into the bottom of each serving glass.
2. Top with 1/4 cup graham cracker crumbs, 3 more Tbsp of pudding, 1/4 cup marshmallows and 1 Tbsp baking chips; top with remaining pudding and crumbs.
3. Refrigerate 1 hour prior to serving.
Title: Mom's Holiday Rush Fruitcake
Ingredients:
- 4 2/3 graham cracker crumbs
- 1 cinnamon
- 1 nutmeg
- 1/2 clove
- 1 1/2 seedless raisins
- 1 1/4 dates
- 3/4 evaporated milk
- 1/2
- 1 - 1 1/4
- 1/3
Instructions:
1. Line mold or cake pan with wax paper or foil.
2. In LARGE bowl mix together graham cracker crumbs, spices,fruit and nuts.
3. Combine Evaporated milk& juice,Add to the crumb mixture.
4. Stir and Knead untill all of the crumbs are moistened.
5. (if need add more milk) Press mixture firmly into pan.
6. Cover tightly, Chill at least 2 days before slicing, So that flavors may blend.
7. Fruit& nuts may be pressed into top of cake (for decorations) Before chilling.
8. This can be pressed into small pans for gifts.
9. Be sure to refrigerate.
Title: Steamed Syrup Pudding
Ingredients:
- 90 butter
- 1/2 caster sugar
- 2 eggs
- 4 milk
- 1 self raising flour
- 4 golden syrup
- 4 honey
Instructions:
1. Pudding:
2. Grease a 4 cup pudding basin.
3. Sift flour.
4. Beat butter and sugar well until creamy in texture.
5. Add eggs one at a time beating well between each one.
6. Fold in 1/4 of the flour, 1/4 of the milk and continue till all flour and milk is used. Mixture should be at a dropping consistency.
7. Put mixture into greased pudding bowl. Cut and grease a circle of baking paper that will cover pudding bowl, put grease side down put lid on or cover with 2 layers of aluminum foil and tie around the bowl.
8. Put pudding bowl into a saucepan of boiling water (make sure water comes 1/2 way up the pudding bowl) and gently simmer for 1 1/2 hours. Check occasionally to make sure water does not go too low.
9. When cooked test with a skewer (should come out clean). Turn onto plate and cut to serve.
10. Pour a little of the syrup on slice, then hot custard if having.
11. Syrup:
12. Combine golden syrup and honey in a microwave container and heat in microwave to combine OR.
13. Combine golden syrup and honey in a heat proof container and sit container in a small pot of simmering water stirring to combine and melt to a runny consistency.
Title: Oatmeal Cookies
Ingredients:
- 1 1/2 porridge oats
- 1 sugar
- 350 self rising flour
- 1 1/2 coconut flakes
- 200 margarine
- 3 honey
- 3/4 baking soda
Instructions:
1. Mix first 4 ingredients well in a large bowl.
2. Heat last 3 ingredients in a large pan over a low heat till come to a boil; remove from heat.
3. Combine the dry ingredients with the hot mixture in pan.
4. Press into a flat large baking tray lined with baking paper (about 35cmx35cm).
5. Bake for about 10-15 minutes at medium heat until lightly golden.
6. Remove and cut into squares (about 5x5cms).
7. Pop back for a further 5-10 minutes.
8. Remove and separate onto cooling rack.
Title: Microwave Made Fresh Blueberry Pie
Ingredients:
- 2 blueberries
- 3/4 water
- 3/4 sugar
- 1/4 salt
- 3 cornstarch
- 1 butter
- 1 lemon juice
- 2 -4 fresh blueberries
- 1 graham cracker crumb crust
Instructions:
1. Combine dry ingredients thoroughly. (This keeps the cornstarch from clumping.).
2. Stir in berries and lemon juice.
3. Microwave about 5 minutes total, stirring every 30 seconds and crushing many of the blueberries, until thick.
4. Stir in butter and lemon juice.
5. Cool somewhat.
6. Gently stir in fresh blueberries and pour into prepared pie shell.
7. Refrigerate at least 4 hours before serving.
8. Top with sweetened whipped cream if desired.
Title: Cappuccino Mousse
Ingredients:
- 1 unflavored gelatin
- 1/4 water
- 1 instant espresso powder
- 14 sweetened condensed milk
- 1 vanilla extract
- 1 ground cinnamon
Instructions:
1. Freeze a metal or glass mixing bowl and beaters for about 10 minutes.
2. In a small saucepan, add water and sprinkle gelatin over top.
3. Let stand for 1 minutes.
4. Cook on medium heat for about 1 minute or until gelatin dissolves.
5. Add espresso powder, stirring constantly until espresso powder dissolves.
6. Remove gelatin mixture from heat.
7. In a large bowl, combine sweetened condensed milk, vanilla and espresso mixture; stir until well blended.
8. Remove mixing bowl and beaters from freezer.
9. In chilled bowl, beat whipping cream untilshiff peaks form.
10. Fold into espresso mixture.
11. Spoon into cups; cover and chill.
12. Serve with whip cream and sprinkle of cinnamon on top.
Title: Frankurter Kranz Concept Cake
Ingredients:
- 2 1/2 cake flour
- 1 1/4 baking powder
- 1/4 salt
- 1 3/4 sugar
- 10 butter
- 1 buttermilk
- 3 vanilla extract
- 1 lemon peel
- 1 butter
- 1 1/2 buttermilk
- 6 confectioners' sugar
- 3 vanilla extract
- 1 1/2
- 1/2
- 7
- 1
- 2
Instructions:
1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess.
3. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl.
4. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, rum extract, lemon zest, and yolks.
5. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds.
6. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
7. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
8. Stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain.
9. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
10. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes.
11. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
12. For Frosting:.
13. In a medium bowl, cream the butter until light and fluffy. Add confectioner's sugar, pinch of salt. Beat, adding buttermilk as needed for consistency. Once buttermilk is incorporated, add extracts and beat well.
14. Place first layer of cake on plate, spread with frosting. Top with approximately 1 cup of toffee bits.
15. Place second layer on top. Lightly frost cake, making a crumb coat. Place in refrigerator for 30 minutes.
16. Frost with remaining icing. Gently press toffee bits all the way around on sides of cake and sprinkle bits on top of cake for garnish.
Title: Peach & Spice Upside Down Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 2 water
- 1 eggs
- 1 heavy cream
- 1/3 powdered sugar
- 3 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease & flour 2-9" round pans. Mix melted butter and brown sugar and spread on the bottom of the round pans. Place peaches in a spiral design on top of sugar and butter mixture.
3. Blend cake mix w/water, oil and eggs. Beat for 2 minutes and pour into pans.
4. Bake 35-45 minutes until sides of cake come away from pan.
5. While cake is baking make whipped cream and refrigerate until ready to frost cake.
6. Immediately invert on cooling rack. Cool completely and frost bottom layer peach side up with 1/3 of whipped cream, top with 2nd layer and frost top and sides of cake with remaining whipped cream.
7. Enjoy.
Title: GF New York Style Cheesecake With Nut Crust
Ingredients:
- 5 sugar
- 1/2 cornstarch
- 1/4 salt
- 2 butter
- 1/4 cream cheese
- 3 salt
- 2 1/2 sugar
- 1/4 sour cream
- 1 1/2 fresh lemon juice
- 1/3 vanilla extract
- 1 eggs
- 1
- 2
- 6
Instructions:
1. Crust:
2. Preheat oven to 350 degrees F.
3. Grind rice crackers in food processor; add nuts and chop fine. Add remaining ingredients. Process until completely mixed.
4. Press into bottom and partly up sides of a large spring form pan. Bake for 10 minutes, until light brown and fragrant. Remove from oven, cool while preparing filling. Increase oven to 500 degrees F.
5. Melt an additional 1 TB butter, set aside.
6. Cheesecake filling:
7. In a stand mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Do not whip excess air into mixture! Scrape beater and bowl well with rubber spatula.
8. Add salt and about half the sugar and beat at medium-low speed until well combined, about 1 minute. Scrape bowl and beater again, add remaining sugar and beat until combined, about 1 minute.
9. Scrape bowl, add egg yolks and beat and medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs 2 at a time, beating slowly until combined, about 1 minute, and scraping bowl between additions.
10. Brush sides of springform pan with remaining melted butter. Set pan on rimmed baking sheet. Pour filling into cooled crust and bake 10 minutes at 500 degrees. Without opening door, reduce oven temperature to 250 degrees F and continue to bake about 45 minutes, until light golden and an instant-read thermometer inserted into center of cake registers about 165 degrees F.
11. Transfer cake to wire rack, and immediately run a paring knife between cake and side of springform pan to help avoid cracking.
12. Cool until barely warm, about 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3-4 hours and preferably overnight. Cake can be refrigerated up to 4 days.
13. To unmold cheesecake, remove sides of pan. Slide long thin metal spatula between crust and pan bottom to loosen, then slide onto serving plate. Allow to stand at room temperature about 30 minutes, then cut into wedges and serve. If you wish to gild the lily, garnish with fruit or whipped creme fraiche.
Title: Pumpkin Chip Whoopie Pies ( very Hot item here)
Ingredients:
- 1 pumpkin
- 2 eggs
- 3/4 sugar
- 2 vanilla
- 2 cinnamon
- 2 nutmeg
- 1/2 flour
- 4 baking powder
- 4 baking soda
- 2 salt
- 1 chocolate chips
- 1 1/2 margarine
- 1 marshmallow creme
- 1 confectioners' sugar
- 2 salt
- 5 warm water
- 1/2 vanilla
- 2
- 2 1/2
Instructions:
1. preheat oven 375 Mix well pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg blend in flour, baking powder, baking soda, and salt add chocolate chips (the batter is going to be very thick).
2. grease cookie sheets spoon onto sheets, usally I spray spoon with Pam cooking spray.
3. Shape cookies Filling-- cream together margarine, crisco, fluff, 2 cups confectioners sugar.
4. Beat in salt and vanilla.
5. Then gradually beat in 2-3 cups confectioners sugar.
6. Enjoy!
Title: Exotic Pudding
Ingredients:
- 1 milk
- 3 -4 vanilla custard powder
- 1 sugar
- 10
- 1/2
Instructions:
1. Boil the milk with sugar.
2. Prepare the custard by adding a little cold milk to the custard powder in a big-sized bowl.
3. Once the milk has boiled, remove from flame.
4. Allow it to cool for 15-20 minutes .
5. In the meantime, take a serving dish.
6. Spread a layer of cake slices in it.
7. Now, mix the milk into the custard-milk bowl.
8. Pour some of this on the cake slices.
9. Now pat this with a layer of biscuit crumbs.
10. Repeat till 2-3 layers are made in this manner.
11. Decorate with grated chocolate.
12. Chill and serve after dinner!
Title: Primal Almond Cake for Strawberry Shortcake
Ingredients:
- 3/4 butter
- 1/4 maple syrup
- 4 eggs
- 1/4 coconut milk
- 1 vanilla
- 1 1/2 salt
- 1/2 baking powder
- 1/2
- 2
Instructions:
1. Preheat oven to 350.
2. Grease a 9x13 inch cake pan.
3. Cream butter and maple syrup until smooth.
4. Add eggs one at a time.
5. Add coconut milk and vanilla.
6. In a separate bowl combine dry ingredients.
7. Stir dry ingredients into wet ingredients. Beat until creamy.
8. Spread batter in prepared pan and bake for 30 minutes.
9. Serve with strawberries or other fruit and whipped cream.
Title: Chocolate Treasure Mini Raspberry Cakes
Ingredients:
- 3/4 granulated sugar
- 1/2 butter
- 2 eggs
- 1/4 Carnation Evaporated Milk
- 1 vanilla extract
- 1 flour
- 1/4 salt
- 1 fresh raspberry
- 10 powdered sugar
- 2
Instructions:
1. Preheat oven to 350.
2. Grease 10 muffin cups.
3. Beat granulated sugar and butter in large mixer bowl until combined.
4. Add eggs, evaporated milk and vanilla extract.
5. Beat until blended.
6. Stir in flour and salt.
7. Gently fold in raspberries.
8. Spoon heaping tablespoon of batter into prepared cups.
9. Place 1 Treasure in each cup, pressing down slightly.
10. Spoon heaping tablespoon of batter over each Treasure, covering completely.
11. Bake for 20-22 minutes or until cakes are golden brown around edges and top is set.
12. Cool in pan on wire rack for 10 minutes.
13. Run knife around edges to loosen gently invert onto serving plate.
14. Sprinkle with powdered sugar.
15. Serve warm.
Title: Chocolate Cherry Bundt Cake
Ingredients:
- 1/2 butter
- 8 flour
- 2 baking soda
- 2 salt
- 1/2 sugar
- 2 eggs
- 1/2 vanilla
- 4 cherry pie filling
- 2 powdered sugar
- 1
- 1/2
Instructions:
1. In large microwave safe bowl, combine butter and unsweetened chocolate. Microwave 1-2 minutes, stirring, until chocolate is shiny and almost melted.
2. In small bowl, combine dry ingredients. Add to chocolate mixture. Stir until smooth.
3. Beat in sugar and oil. Add eggs one at a time. Stir in vanilla and almond extracts. Add cherry pie filling.
4. Stir in chocolate chips.
5. Spread batter in prepared pan. Bake 50-60 minutes at 350. Let cake cool in pan for 10 minutes before turning out.
6. Dust with powdered sugar before serving.
Title: Nut-Free Lebkuchen
Ingredients:
- 3 all-purpose flour
- 1 1/4 ground nutmeg
- 1 1/4 ground cinnamon
- 1/2 ground cloves
- 1/2 ground allspice
- 1 egg
- 3/4 light brown sugar
- 1/2 honey
- 1/2 molasses
- 1 confectioners' sugar
- 2 water
- 1 lemon juice
Instructions:
1. Preheat the oven to 350°F Grease two baking sheets or line them with parchment paper.
2. Sift together the flour, nutmeg, cinnamon, cloves and allspice. Set aside.
3. Beat the egg and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the honey and molasses until thoroughly combined.
4. On low speed, stir in the flour mixture until just combined.
5. Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as kneaded, until a stiff dough is formed. Wrap the dough in plastic wrap and chill until firm, about 2 hours or overnight.
6. On a well-floured surface, roll out the dough into a 9×12-inch rectangle. Cut the dough into 18 3×2-inch rectangles. Bake for 10-12 minutes.
7. Transfer the cookies to a wire rack and let cool.
8. Whisk together the confectioner’s sugar, water and lemon juice and brush or spread on top of the cookies. Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.
Title: Deep-Chocolate Brownies
Ingredients:
- 3 eggs
- 1 pecans
- 2 flaked coconut
- 2 butter
- 3/4 dark brown sugar
- 1 1/2 bittersweet chocolate
- 8 vanilla
- 2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease 13x9x2 inch baking pan; set aside.
2. In medium bowl, beat one of the eggs with electric mixer on medium speed until fluffy and light colored. Stir in butterscotch topping. Gently stir in pecans and coconut; set aside.
3. In large bowl, beat butter on medium to high speed for 30 seconds. Add brown sugar; beat until fluffy. Beat in remaining eggs, melted bittersweet chocolate, and vanilla. Stir together flour, baking powder, baking soda, and salt; beat or stir flour mixture into chocolate mixture until combined. Stir in semisweet chocolate chips.
4. Spread batter in prepared pan; spread nut mixture over batter. Bake about 35 minutes or until top is golden. Cool in pan on wire reck. Cut in bars.
Title: Scotch Shortbread (Uses Rice Flour and Berry Sugar)
Ingredients:
- 1 butter
- 1 all-purpose flour
- 3
- 1
Instructions:
1. Cream butter slightly.
2. Blend berry sugar into slightly creamed butter.
3. In a separate bowl, combine all purpose flour and rice flour.
4. Mix about 2 cups of the flour mixture into the butter/sugar mixture.
5. Knead the other 2 cups of flour mixture inches.
6. Roll out onto a lightly floured board, making dough about 1/4 inch thick.
7. Cut into circles or shapes of your choices.
8. Bake at 275 until very lightly golden brown.
9. (Baking time will vary depending on oven. Probably between 20-30 minutes).