lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Cherry Fluff
Ingredients:
- 1 cherry pie filling
- 20 flaked coconut
- 21 pecans
- 14
- 1/2
- 1/3
Instructions:
1. Combine all ingredients in a large bowl and mix well.
2. Chill several hours or overnight.
Title: Soft Chewy Molasses Cookies
Ingredients:
- 3/4 solid shortening
- 1 1/2 white sugar
- 1/4 molasses
- 1 egg
- 2 white flour
- 2 baking soda
- 1/4 salt
- 1 cinnamon
- 1/2 ground cloves
- 1 ground ginger
- 1 vanilla
Instructions:
1. Preheat oven 350°F.
2. Mix on low speed electric mixer shortening, molasses, 1 cup sugar and egg. Cream mixture.
3. Slowly add the remaining ingredients except 1/2 cup of white sugar. Mix on medium (you may need to use your hands to finish).
4. Get 1/2 cup white sugar and pour into plate. By teaspoonful roll dough into ball then into sugar. Place each cookie on greased baking sheet. Bake 5-10 minutes. You are looking for cookie to puff up and start to crack slightly.
5. Take out as soon as cookies appear to have cracks allover. This will ensure you have a chewy cookie.
Title: Sam's Mango Dessert Tortillas
Ingredients:
- 4 flour tortillas
- 1 butter
- 1/2 sugar
- 2 ground cinnamon
- 2 fresh mango
- 1/2 vanilla ice cream
- powdered sugar
- honey
- lemon
Instructions:
1. Brush both sides of tortillas lightly with butter and sprinkle well with cinny-sugar.
2. Cook on both sides in a non-stick pan over medium heat until slightly crispy and brown. Remove to a serving plate.
3. Add 1/2 cup of the ice cream to each tortilla, the mango on top.
4. Drizzle with honey and a squeeze of lemon juice then a final sprinkle of powdered sugar.
5. Now just fold and eat kinda like a taco.
Title: Berry Crisp
Ingredients:
- 2 blueberries
- 2 blackberries
- 2 raspberries
- 1/4 sugar
- 1/4 flour
- 1/4 cinnamon
- 1 rolled oats
- 1/2 flour
- 1/2 brown sugar
- 1/2 sugar
- 1/8 salt
- 1/2 unsalted butter
Instructions:
1. Preheat oven to 350°F Butter a 9-inch pie plate.
2. Combine the berries, 1/4 cup sugar, 1/4 cup flour and 1/4 teaspoons cinnamon. Put in pie plate.
3. Combine oats, flour, brown sugar, sugar, and salt. Use a pastry blender to work the butter in until it resembles coarse meal. Sprinkle over the berries.
4. Put the pie plate on a baking sheet. Bake until the fruit is bubbling and topping is golden brown, about 1 hour. Place on a rack to cool slightly. Serve with whipped cream or ice cream.
Title: CHOCOLATE LAVa CAKE With CARAMEL
Ingredients:
- 1 butter
- 1 egg
- 1 granulated sugar
- 2 dark chocolate
- 2 unsalted butter
- 2 unbleached all-purpose flour
- 2 fleur de sel
- 1 confectioners' sugar
- 1 raspberries
- 1
- 6
Instructions:
1. Preheat oven to 425ºF. Generously butter the inside of 2 (5 ½ oz.) ramekins; set aside. In a medium mixing bowl, combine egg yolk, egg and sugar. Whisk until light, lemon colored and foamy; set aside.
2. In a medium pot filled with a little bit of water, place a bowl over (double boiler or Bain Marie). Place chocolate and butter; cook until melt, stirring occasionally, about 2 minutes. Pour chocolate mixture into egg mixture and whisk until well combined.
3. Add cocoa powder to egg mixture by using a fine mesh sieve over and tap or rub spoon until powder has passed through; stir until combined. Repeat with flour; stir until mixed. Add fleur de sell and stir until all the ingredients are very well combined.
4. Fill up each ramekin about 1/3 of batter. Spoon caramel sauce in each and cover with the rest of the batter. Place ramekins on a baking sheet lined with a silicone mat. Bake to the preheated oven for 12 minutes.
5. Remove from the heat and let them rest for 4 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with confectioners’ sugar; garnish with raspberries and serve immediately.
Title: Light & Moist Low-Fat Carrot Cake
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1 ground ginger
- 1 baking powder
- 1 salt
- 2 eggs
- 2 granulated sugar
- 1 dark brown sugar
- 3/4 canola oil
- 1 vanilla extract
- 1/3 carrots
- 1 dark raisin
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
2. Combine flour, soda, cinnamon, ginger, baking powder, and salt.
3. In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
4. Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.
Title: Peach Chiffon
Ingredients:
- 1 sweetened condensed milk
- 1/3 lemon juice
- 1
- 2
- 10
Instructions:
1. Beat condensed milk with lemon juice until thick.
2. Fold in 1 cup whipped cream, may use cool whip if you prefer.
3. Fold in sliced peaches.
4. Chill 1 -2 hours.
5. Serve over angel food cake slices.
Title: Yogurt and Coconut Fruit Salad
Ingredients:
- 1 strawberry
- 3/4 cantaloupe
- 1 grapes
- 1 kiwi fruit
- 1 banana
- 1/4 lemon
- 1 nonfat plain yogurt
- 1/2 honey
- 1/2
- 2
Instructions:
1. Chop canatloupe into 1 inch pieces.
2. Slice and chop kiwi (I left fuzz on).
3. Slice banana (not too thin).
4. Mix yogurt and honey (add or subtract honey according to taste).
5. Mix all in a bowl.
6. Squirt lemon on top.
7. mmmm -- good.
Title: Double Vanilla Pound Cake With Rum-Vanilla Glaze
Ingredients:
- 1 vanilla bean
- 1 milk
- 4 flour
- 1 baking powder
- 1/2 salt
- 2 unsalted butter
- 2 1/2 eggs
- 6 pure vanilla extract
- 1 sugar
- 1 water
- 1 pure vanilla extract
- 1 rum
- 1/4 brandy
Instructions:
1. Double Vanilla Pound Cake Instructions: Preheat oven to 350 degrees.
2. Pour milk into a saucepan, add the vanilla bean, and scald the milk.
3. Let mixture cool to room temperature.
4. Remove vanilla bean and set aside.
5. Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
6. In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
7. Add the vanilla sugar in two portions, beating thoroughly after each portion is added.
8. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture.
9. Blend in vanilla extract.
10. On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
11. Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans.
12. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
13. Cool cake in the pan on a rack for 10 minutes.
14. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
15. Rum-Vanilla Glaze Instructions: Place sugar and water in a small saucepan and bring to a boil.
16. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
17. Allow to cool slightly before adding extract and rum.
Title: Pineapple Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 2 butter
- 3 - 3 1/4 confectioners' sugar
- 2 lemon juice
- 2
Instructions:
1. Blend cheese and butter together thoroughly.
2. Add remaining ingredients and whip till light and fluffy.
Title: Ginger Yogurt With Berries and Crunchy Caramel
Ingredients:
- 1 crystallized ginger
- 4 raspberries
- 6 blackberries
- 6 blueberries
- 6 strawberries
- 8 sugar
- 1 water
- 1/4
Instructions:
1. BERRIES & YOGURT.
2. Mix yogurt and ginger in medium bowl; spread in large shallow serving bowl.
3. Cover yogurt with berries. (DO AHEAD Can be made 4 hours ahead; cover and chill.).
4. CARAMEL:
5. Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves.
6. Increase heat; boil without stirring until mixture is dark caramel color, swirling pan occasionally, about 7 minutes.
7. Immediately pour hot caramel over berries, avoiding pouring down inner sides of bowl.
8. Let stand until caramel hardens, about 5 minutes, and serve.
9. Enjoy!
Title: Barley, Ginkgo Nut & Quail Egg Dessert
Ingredients:
- 3 -4 water
- 3 pandan leaves
- 100 barley
- 150 winter melon
- 50 ginkgo nuts
- 100
- 10
Instructions:
1. In a pot, bring water & pandan leaves to boil.
2. Add other ingredients, except rock sugar & quail eggs. Bring to boil & lower fire to simmer for 1 1/2hrs until barley softens.
3. Add rock sugar & eggs and cook for 3 mins or until rock sugar dissolves.
4. Serve hot or cold.
Title: Cherry Sauce
Ingredients:
- 1/2 granulated sugar
- 1 water
- 3 sweet cherries
- 1 cornstarch
- 2 kirsch
- cherry brandy
Instructions:
1. Combine ½ cup sugar with the water in a large pot.
2. Bring to a boil and boil for 2 minutes.
3. Add the cherries and simmer for 10 minutes, or until soft.
4. Remove half the cherries and reserve.
5. Place the remaining cherries and liquid in a food processor or blender.
6. Puree.
7. Return the puree to the pot.
8. Combine 2 tbsp puree with the cornstarch.
9. Stir into the remaining puree and bring to a boil.
10. Add the remaining whole cherries and kirsch.
11. Cool.
Title: Coconut (Haupia) Cake
Ingredients:
- 2 coconut milk
- 1/2 sugar
- 1/4 salt
- 3 cornstarch
- 1/2 water
- 1 vanilla extract
- 1 Cool Whip
- 8
Instructions:
1. Combine coconut milk, sugar, salt, cornstarch, water, and vanilla extract in a pan and heat while whisking.
2. Once the ingredients are mixed together and have thickened a bit, then combine with white cake mix and beat with a mixer.
3. Put in a 13x9 inch pan and bake at 350 degrees until done. Refrigerate overnight and before serving, take the cake out of the pan, cut the edges off, and top with creamy cool whip. Enjoy as a taste of Hawai'i!
Title: Mini Chip Butter Cookies (Eggless)
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 salt
- 1 1/4 butter
- 1 icing sugar
- 2 vanilla
- 1 1/2
Instructions:
1. Sift together flour and salt.
2. Cream butter, gradually beat in sugar and vanilla.
3. Add dry ingredients a little at a time; blend until smooth.
4. Add chocolate chips.
5. Form dough into 1" balls ;place on cookie sheet and flatten in to 2" rounds with bottom of glass dipped in flour.
6. Bake at 325 for 9-11 minutes. (just browned on edges).
Title: Cinnamon Apple Crisp
Ingredients:
- 4 apples
- 1/2 arrowroot
- 1 cinnamon
- 2 nutmeg
- 1/8 allspice
- 1/8 clove
- 1 pure maple syrup
- 1/2 rolled oats
- 1 1/2 all-purpose flour
- 1/3 cinnamon
- 1 salt
- 1/8 canola oil
- 2 pure maple syrup
- 2 vanilla
- 1
Instructions:
1. Preaheat oven to 350 F.
2. In a large bowl squeeze lemon juice over sliced apples.
3. Add the arrow root and spices making sure all apples are coated.
4. Move apple mixture to the baking dish and drizzle the maple syrup over it.
5. Cover with tin foil and bake for 35 minutes.
6. Meanwhile prepare the topping.
7. Sift dry ingredients together, and in a seperate bowl, mix wet ingredients well.
8. Fold wet into dry mixing with a fork as you go along, until well coated and crumbly.
9. When apples are done baking, remove from oven and toss, then flatten them evenly with the back of a spatula or wooden spoon.
10. Sprinkle the topping evenly over the apple mixture and bake uncovered for 25-30 minutes, until top feels crispy.
11. Serve warm with vanilla ice cream.
Title: Almond Cookie Bites
Ingredients:
- 1 all-purpose flour
- 1/2 ground allspice
- 1/4 ground cinnamon
- 1/4 salt
- 1/8 butter
- 1/2 powdered sugar
- 1/4 granulated sugar
- 2
- 36
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. In medium bowl combine flour, chopped almonds, allspice, cinnamon and salt; set aside.
3. In large bowl cream butter and powdered sugar using electric mixer. Add almond extract.
4. Stir in flour mixture; mix until just combined.
5. Shape level tablespoons of cookie dough to form balls.
6. Place on baking sheet, spacing 1 inch apart.
7. Gently press 1 almond into center of each ball.
8. Sprinkle granulated sugar over cookies.
9. Bake 16 to 18 minutes.
10. Remove from oven; cool cookies 3 minutes on baking sheet.
11. Transfer cookies to cooling rack; cool completely.
Title: Lemon-Cream Cheese Pound Cake
Ingredients:
- 3 sugar
- 1 1/4 margarine
- 1 butter
- 1 cream cheese
- 2 lemon juice
- 1 vanilla
- 1/2 salt
- 1/8 eggs
- 6 flour
- 2 3/4 powdered sugar
- 1 butter
- 1 margarine
- 2 lemon peel
- 2 -3 lemon juice
Instructions:
1. Heat oven to 325 degrees.
2. Grease and flour bundt cake pan.
3. Beat sugar, margarine and cream cheese on large bowl until fluffy.
4. Beat in lemon juice, vanilla, extracts and salt.
5. Add eggs, one at time, beating after each addition.
6. Add flour; beat until smooth.
7. Spread in pan.
8. Bake about 90 minutes or until golden brown and toothpick inserted near the center comes out clean.
9. Cool 10 minutes; remove from pan.
10. Cool completely.
11. Spread lemon glaze over cake, allowing some to drizzle down side.
12. For glaze - mix all ingredients until smooth.
Title: Homemade English Chocolate Pudding
Ingredients:
- 3 milk
- 3/4 eggs
- 2 sugar
- 1/3 cornstarch
- 2 salt
- 3/4
Instructions:
1. Scald milk in a saucepan over medium low heat (bring it almost to a boil in a thick bottomed saucepan, stirring constantly). Remove from heat, immediately add chocolate and stir until it has melted.
2. Whisk together eggs, sugar, cornstarch, and salt in a large bowl. I would get these ready in the bowl before I prepare the milk.
3. Add the warm chocolate milk mixture in a slow stream, whisking contents in the bowl constantly and then pour mixture back into pot.
4. Cook gently over medium heat, stirring constantly with wooden spoon for 5 to 10 minutes or until mixture thickens.
5. Divide pudding among six ramekins or small bowls, cover tightly with plastic wrap and chill for at least 3 hours and up to 2 days. Serve puddings topped with whipped cream and chocolate shavings.
Title: Aunt Pittypat's Caramel Icing
Ingredients:
- 1 1/2 dark brown sugar
- 1 1/2 granulated sugar
- 1 1/2 milk
- 2 butter
Instructions:
1. Combine sugars and milk and bring to the boil, stirring gently.
2. Boil without stirring, until a little mixture forms a very soft ball when dropped in cold water.
3. Add butter, remove from heat and cool until lukewarm.
4. Beat at medium speed until thick, creamy, and of a consistency to spread.
5. If necessary, place over hot water to keep soft while spreading, or beat in a little milk.
6. This will fill and frost a 2-layer 9 inch cake.
Title: Rhubarb and Date Cake
Ingredients:
- 170 self-raising flour
- 100 margarine
- 120 caster sugar
- 250 rhubarb
- 120 dates
- 1 egg
- 4 milk
Instructions:
1. Preheat oven to 170c degrees.
2. Grease and line a 20cm cake tin.
3. Sift flour, add butter in small pieces. Rub in until evenly distributed, stir in sugar.
4. Wipe and cut rhubarb into small cubes then add to flour with milk together and stir into other ingredients.
5. Bake for 35 minutes or until golden on top.
6. Cool in tin for 10 minutes then turn on to wire rack to cool. Freezes well.
Title: "fall"ing for Spice Cake
Ingredients:
- 1 canned pumpkin
- 1 unsweetened applesauce
- 4 water
- 1/2 vanilla yogurt
- 6 fat free sugar-free instant cheesecake pudding mix
- 3 Cool Whip Free
- 8
Instructions:
1. For the cake:
2. Preheat oven to 350°. Mix all the ingredients together until well combined. Place in a 9 x 13 pan coated with nonstick spray. Bake for 35 minutes or until tests done. Cool in pan.
3. For the Frosting:
4. Combine yogurt and dry pudding mix until thoroughly combined. Fold Cool Whip free into the yogurt mixture. Ice cooled cake with frosting.
5. Store cake in the fridge. When ready to serve let cake sit on the counter for 10 minutes.
Title: Pecan Pie
Ingredients:
- 3 eggs
- 1 light corn syrup
- 1 sugar
- 2 butter
- 1 vanilla
- 1 1/2 pecan halves
- 1
Instructions:
1. Preheat oven to 350. Combine eggs, corn syrup, sugar, butter and vanilla. Blend well.
2. Stir in pecans.
3. Pour into pie shell.
4. Allow to sit for a few minutes to allow pecans to "float" to top a bit.
5. Bake for 50-55 minutes until a knife inserted half way between center and edge comes out clean.
6. *NOTE* If crust browns too fast, carefully wrap aluminum foil around edges and continue baking.
Title: Berries With Custard Sauce - Diabetic
Ingredients:
- 1/4 sugar
- 2 cornstarch
- 1/8 salt
- 1 3/4 nonfat milk
- 3 berries
- 4
Instructions:
1. In a heavy medium saucepan, combine sugar (if using), cornstarch, and salt.
2. Stir in milk. Cook and stir, over medium heat, until thickened and bubbly.
3. Cook and stir for 2 minutes more. Remove from heat.
4. Gradually whisk about half of the hot mixture into the beaten egg yolks.
5. Return all of the egg yolk mixture to the saucepan. Cook and stir, over medium heat, just until mixture is bubbly. Remove from heat.
6. Quickly cool the custard by placing the saucepan into a bowl half-filled with ice water for 3 minutes, stirring constantly.
7. Strain mixture through a fine mesh sieve into a medium bowl.
8. Stir in sugar substitute (if using) and vanilla.
9. Cover the surface with plastic wrap.
10. Chill for 2 to 24 hours.
11. To serve, divide berries among 6 dessert dishes.
12. Spoon custard over berries.
Title: Classic Cherries In The Snow
Ingredients:
- 2 graham cracker crumbs
- 1/4 sugar
- 1/2 margarine
- 12 cream cheese
- 16 Cool Whip
- 1 powdered sugar
- 1 cherry pie filling
Instructions:
1. Mix together graham cracker crumbs, sugar, and melted margarine. Press down for the crust in a 9 x 13 pan. Chill while you're making the filling.
2. Blend cream cheese in blender.
3. Gradually blend in cool whip.
4. Gradually blend in powdered sugar.
5. Spread in pan over crust. Chill 1/2 hour.
6. Place pie filling on top of cream cheese mixture.
Title: Four Flavor Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1 sweet milk
- 1 vanilla flavoring
- 1
- 1 1/2
Instructions:
1. Cream butter, shortening, and sugar until light and fluffy.
2. Add beaten eggs.
3. Sift flour and baking powder and add to cream mixture alternating with milk.
4. Stir in flavors.
5. Spoon into a well greased pan.
6. Bake at 350 for about 1 1/2 to 1 3/4 hours.
Title: Strawberries With Crunchy Almond Topping
Ingredients:
- 6 strawberries
- 1/2 sugar
- 2 Amaretto
- 6 amaretti cookies
- 6 reduced-fat sour cream
Instructions:
1. Combine first 3 ingredients in a bowl.
2. Cover and chill 4 to 8 hours.
3. Spoon into individual dessert dishes.
4. Sprinkle with crushed cookies; top with sour cream.
Title: S'mores Brownies
Ingredients:
- 1 eggs
- 2 water
- 1/3 miniature marshmallows
- 1/4 graham crackers
- 2
- 4
- 2
Instructions:
1. Preheat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed on box. After removing pan from oven, set oven to broil.
2. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 4 rows by 4 rows.
Title: Chocolate Gooey Butter Cookies
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
Title: MMMMMMMMilky Way Cake
Ingredients:
- 18 1/4 butter
- 1/2 water
- 2/3 eggs
- 4 evaporated milk
- 9 butter
- 3 evaporated milk
- 4
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a bundt pan or use Bakers Joy spray.
3. Melt Milky Way bars in evaporated milk, set aside to cool.
4. In a large bowl blend cake mix, water, butter and eggs.
5. Blend at low speed for 1 minute.
6. Beat at medium speed for 3 minutes, then add melted candy mixture.
7. Beat at medium speed for 2 more minutes.
8. Pour into prepared pan and bake for 45-55 minutes.
9. Cool in pan on wire rack for 15 minutes.
10. Place cake on plate.
11. Glaze or sprinkle with confectioners sugar.
12. Glaze: In a small saucepan over low heat melt Milky way bars, butter and evaporated milk.
13. Stir until melted and smooth.
14. Cool slightly and pour over cake.
Title: A Pound of Fruity Delight Cake
Ingredients:
- 1 Cool Whip
- 1 cream cheese
- 8 powdered sugar
- 4 vanilla
- 1/2
- 1
Instructions:
1. Slice pound cake lengthwise to make 2 layers of cake. Set aside.
2. In mixing bowl, add cream cheese, powdered sugar and vanilla. Mix well then add in whipped topping. Mix until well combined then set aside.
3. On cake plate or platter, place one layer of the pound cake. Ice sides only of this layer, building it up higher than the top to make an edge to hold in pie filling.
4. Spoon half of pie filling on to cake then top with second layer of cake. Ice sides of cake first, being careful to keep filling in center. Ice top of cake with remaining icing to a fairly smooth surface.
5. Spoon remaining pie filling over top and let run down the side on its own. Cover with plastic wrap and keep refrigerated until serving.
Title: Grammy Dorothy’s Brownies
Ingredients:
- 1/2 shortening
- 1 granulated sugar
- 2 eggs
- 2 cake flour
- 3/4 baking powder
- 1/4 salt
- 1/4
- 3/4
Instructions:
1. Work shortening with spoon until fluffy and creamy.
2. Gradually add sugar, while continually working with spoon until light.
3. Add eggs and the melted chocolate.
4. Mix and sift the flour, baking powder and salt, and add, along with the nuts.
5. Mix well, and turn into a greased 8x8 square pan.
6. Bake at 350° for 30-35 minutes.
Title: Oreo Cupcakes 2 (Another Variation)
Ingredients:
- 1 1/2 butter
- 1/3 all-purpose flour
- 2 baking soda
- 1 unsalted butter
- 1 sugar
- 1 brown sugar
- 1 eggs
- 4 buttermilk
- 6 vanilla
- 1 salt
- 1 flour
- 1 butter
- 1 powdered sugar
- 1 vanilla
- 4
- 2
Instructions:
1. Preheat oven to 350°F.
2. In a small bowl, sift together flour and baking soda; set aside.
3. In a large bowl, on medium speed, cream butter till smooth. Add sugars, and beat until fluffy, about 3 minutes.
4. Add eggs, one at a time, beating for 30 seconds after each. Add chocolate (easier when melted), mixing until incorporated.
5. Add dry ingredients in 3 parts, alternating with the buttermilk and vanilla. Beat until well-mixed, but do not overheat.
6. In a separate small bowl, add crushed cookie and melted butter. Stir well, then add the mixture to the bottom of the cupcake papers. Push down until firm.
7. Scoop the batter into the cupcake papers, over the cookie bottom, until 3/4 full.
8. Bake for 20-25 minutes, until toothpick tester comes out clean.
9. Whipped Cream Frosting:
10. In a medium sauce pan, combine cream, flour and salt, mix until lumps are dissolved.
11. Cook over medium heat, stirring frequently with a wooden spoon. Cook this until it's thick, and forms a paste like ball that comes away from the sides easily. Remove from pan and allow paste to cool.
12. After the paste is cooled, whip the mixture.
13. Whip into the paste the butter, then sugar, and vanilla, whipping till each ingredient is incorporated before adding the next.
14. Cool mixture, either by freezer or refrigeration, till it hardens.