lumicero/recipes-ing2inst huggingface dataset:
Title: Sugar Free Pretend Chocolate Cream Pie
Ingredients:
- 4 cream cheese
- 2 Splenda sugar substitute
- 2 milk
- 8 chocolate instant pudding
- 1 chocolate bar
- 2
- 1
Instructions:
1. For the first layer: Beat cream cheese, and splenda in medium bowl until blended and smooth. You can add a splash of milk if it won't smooth out.
2. Stir in half the whipped topping. Mix until smooth. Spread this layer on the bottom of the crust.
3. For the second layer: Beat pudding mixes and milk with whisk until smooth, approximately 2 minutes. The pudding will be thick. Stir in the remaining whipped topping and spread over the previous layer.
4. Grate chocolate shavings over pie. Refrigerate for 4 hours or until firm.
Title: Watermelon Ice Pops
Ingredients:
- 1 gelatin
- 1/4 boiling water
- 1/2 seedless watermelon
- 1/2 granulated sugar
- 1 fresh lemon juice
- lime juice
Instructions:
1. Sprinkle gelatin over boiling water and immediately stir until dissolved, about a minute.
2. Use an ice cream scoop to remove red watermelon flesh; measure out 4 cups and add any juice left in scooped watermelon half.
3. Whirl watermelon with sugar and lemon juice in blender then strain, reserving juice.
4. Thoroughly stir in dissolved gelatin. (There should be about 4 cups) Measure into cups or moulds and insert sticks or plastic spoons.
5. Freeze several hours until frozen.
6. Store sealed in freezer-weight plastic bag for up to 2 weeks.
Title: Double Decadent Brownie Torte
Ingredients:
- 1/2 butter
- 1/2 light corn syrup
- 1 granulated sugar
- 1/2 eggs
- 3 vanilla
- 1 all-purpose flour
- 1 walnuts
- 1 pecans
- 1/2 butter
- 2 light corn syrup
- 1 vanilla
- 1 chocolate curls
- strawberry
Instructions:
1. For cake:
2. Butter and flour a 9-inch round cake pan.
3. In a saucepan, heat butter and corn syrup until butter is melted.
4. Remove from heat and stir in chocolate chips; stir until chips are completely melted.
5. Add sugar and eggs; stir until well blended.
6. Stir in vanilla, flour, and nuts; mix until well blended.
7. Pour batter into pan.
8. Bake in a preheated 350° oven for 30 minutes, until center springs back when touched.
9. Cool in pan 10 minutes; turn out of pan onto a rack and cool completely.
10. For Glaze:
11. Combine chocolate chips, butter, and corn syrup in a saucepan.
12. Stir over low heat until chocolate is completely melted.
13. Remove from heat and stir in vanilla.
14. Frost top and sides of torte.
15. Chill until set. Cut into wedges; garnish with whipped cream, chocolate curls, and a few strawberries.
16. Serve.
Title: Baked Cinnamon Chips With Strawberry and Chocolate
Ingredients:
- flour tortilla
- butter
- strawberry
- chocolate chips
Instructions:
1. Preheat oven to 350.
2. Lightly brush one side of each tortilla with melted butter. You could use cooking spray instead of butter but let's face it, the butter wins out on this recipe.
3. Then sprinkle on some cinnamon sugar. A little or a lot.Use a pizza cutter to cut those tortillas into wedges. Place them on an ungreased baking sheet (sugar side up) and bake them in the oven for about 10-12 minutes. Watch for the edges to turn up. Remove from oven and let cool on a wire rack.
4. Dice strawberries and toss with sugar. Allow to sit for 10 minutes.
5. Melt chocolate chips (I used dark) but you could use any or even hot fudge.
6. Place Cinnamon Chips on a platter and top with diced strawberries. Drizzle with melted chocolate and top with whipped cream.
7. These are so perfect when fresh!
Title: Copycat Biscoff Cookies
Ingredients:
- 2 all-purpose flour
- 2 cinnamon
- 1/4 ground ginger
- 1/4 ground allspice
- 1/4 ground cloves
- 1/4 baking soda
- 1/2 baking powder
- 1 butter
- 1/2 sugar
- 1/4 brown sugar
- 1 vanilla
Instructions:
1. Preheat oven to 350°F.
2. In a medium-sized bowl, mix together flour, spices (cinnamon, nutmeg, ginger, allspice, and cloves), baking soda, baking powder, and salt.
3. In a separate large bowl, cream together butter, sugar, and brown sugar with an electric mixer on low speed. Mix in the vanilla extract.
4. Gradually blend the flour mixture into the butter mixture until it is well combined.
5. Roll out dough to 1/4 inch thickness. From here, you can either bake it as a large sheet of cookies to cut later, or, you can use cookie cutters to make cookie shapes.
6. If you choose to bake it as a large sheet, bake for 20-25 minutes. Cut out cookies to shape as desired.
7. If you choose to bake it as shapes, place dough shapes onto parchment paper and bake for 12-15 minutes.
8. Cool on cooling rack before serving. These are best once they have cooled.
Title: Gooey Chewy Chocolate Chip Oatmeal Cookies
Ingredients:
- 1 butter
- 1 light brown sugar
- 1/2 white sugar
- 2 eggs
- 2 vanilla extract
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 3 quick-cooking oats
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 325.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
3. Beat in eggs one at a time, then stir in v anilla.
4. Combine the flour, baking soda, and salt. Stir into the creamed mixture until just blended.
5. Mix in the quick oats, walnuts, and chocolate chips.
6. Drop by heaping spoonfuls onto ungreased baking sheets.
7. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire.
8. rack and cool completely.
Title: Super Chewy Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 3/4 light brown sugar
- 1/4 granulated sugar
- 1 egg
- 1/2 pure vanilla extract
- 1 1/2 all-purpose flour
- 2 cornstarch
- 1 baking soda
- 1/2 kosher salt
- 2
Instructions:
1. Preheat oven to 350 degrees F. and line a cookie sheet with a silpat liner or parchment paper.
2. Cream your butter and sugars in a stand mixer until light and fluffy, a good 2 minutes.
3. Add egg then vanilla beating to combine.
4. Add flour, cornstarch, baking soda, salt then chocolate chips, mixing until combined.
5. With cookie scoop, scoop dough onto prepared cookie sheet. Press dough down to flatten slightly.
6. Bake for 10-12 minutes until baked through. 10 minutes will be softer cookies, 12 minutes will be browned.
7. Let cool for 10 minutes on baking sheet before transferring to cooling rack. Serve with milk.
Title: Pumpkin Dutch Baby
Ingredients:
- 2 eggs
- 1/2 all-purpose flour
- 1/2 low-fat milk
- 1 sugar
- 1/4 salt
- 1/2 unsalted butter
- 1/3 pumpkin puree
- 1/2 ground cinnamon
- 1 ground cloves
- 1 nutmeg
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 425 degrees.
2. Place ovenproof 6 or 8-inch frying pan in the oven to heat for about 5 minutes.
3. Whisk together eggs, flour, milk, sugar, salt, melted butter, pumpkin puree, spices and vanilla until smooth.
4. Remove pan from oven and spray with nonstick cooking spray (or quickly brush with some butter), then pour the batter into the hot pan and put it back in the oven.
5. Bake for 15-20 minutes, until the Dutch baby is golden brown.
6. Slide from the pan onto a large plate and serve immediately.
Title: Fat-Free Apple Crisp
Ingredients:
- 6 apples
- 4 honey
- 2 ground cinnamon
- 2/3 rolled oats
- 1/3 flour
- 2/3 brown sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 2-qt. baking dish with cooking spray.
3. Prepare the apples and put them in the baking dish.
4. Combine the rest of the ingredients and mix well.
5. Sprinkle over apples and bake 30-35 minutes.
Title: Curried Apple Turnovers
Ingredients:
- 2 apples
- 1/2 golden raisin
- 1 orange, zest of
- 2 flour
- 2 garam masala
- 1/2 curry powder
- 1/4 salt
- 1/4 brown sugar
- 3 puff pastry
- 2 egg
- 1 water
- 1 turbinado sugar
Instructions:
1. Preheat the oven to 400 degrees F. Peel and chop the apples into ¼ inch cubes. Mix the apple cubes with the raisins, orange zest, orange juice, flour, garam masala, curry powder, salt and brown sugar.
2. Cut each puff pastry sheet into 9 squares and place them on baking stones or parchment paper-lined cookie sheets. Gently roll out each square into a diamond shape.
3. Top each diamond with a tablespoon of apple mixture.
4. Whisk the egg with 1 tablespoon of water and brush the egg wash over the edges of the diamond. Then fold the dough over the apple mixture and crimp the edges with a fork.
5. Brush the tops with egg wash and sprinkle with Turbinado sugar. Bake for 17-20 minutes until golden brown on top.
6. Serve warm or at room temperature.
Title: Coconut Mango Cream
Ingredients:
- 1 mango
- 1/3 coconut milk
- 2
Instructions:
1. Combine all ingredients in a blender.
2. Blend until pudding consistency.
3. You can add water as necessary to achieve desired consistency.
Title: Great Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 8 peanut butter
- 1/4 canola oil
- 1 3/4 brown sugar
- 2 eggs
- 1/4 sugar
- 1 1/2 vanilla extract
- 2 all-purpose flour
- 1/2 oats
- 1 1/2 baking soda
- 1/4 salt
- 1/4 cinnamon
- 1/4 lemon peel
- 1
- 8
Instructions:
1. Preheat oven to 350°F.
2. Use the best peanut butter you can. When I made this, I used peanut butter that was pure peanuts. The more that peanut butter has other oils, the oiler I think the cookies become. I only had 8 ounces peanut butter, which was fine, but original recipe called for 12 ounce jar.
3. Mix together the butter, peanut butter, vegetable oil, and brown sugar in a large bowl. Using an electronic mixer, cream this together for 5 minutes. Mix in eggs, sugar (or honey), and vanilla. Cream for another 2 minutes or so until combined.
4. In another bowl, mix together well flour, oats, baking soda, salt, cinnamon and lemon peel (optional). Add the dry ingredients by about one-third of the amount into the peanut butter mixture. You can use the mixer or mix thoroughly by hand.
5. If you are using, mix in the peanut butter chips.
6. Use a tablespoon or cookie scoop to put rounded balls of cookie dough onto cookie sheets. The sheets do not have to be greased, but it's ok to line with aluminum fool. The cookie balls should be two inches from all other cookies.
7. Then put a small amount of flour in a little bowl. Put a fork into the flour, making sure that back of the fork is dusted with flour. Make a tic-tac-toe pattern on each cookie ball, pressing down slightly.
8. If using, sprinkle chopped peanut butter cups on top.
9. Bake 12 minutes or longer, until you begin to smell the peanut butter. The cookies should be golden brown.
10. The original recipe said this makes 64 cookies. Might be less.
Title: Italian Christmas Cookies
Ingredients:
- 8 eggs
- 1 sugar
- 1 milk
- 1 vanilla
- 5 salt
- 1 baking powder
- 8 flour
- 6
Instructions:
1. Mix together all liquid ingredients with mixer and then add flour until you get a dough (similar to a bread dough but not as dry).
2. Cut dough in four pieces.
3. Cut a slice approximately 1/2 inch and roll out. You can either twist into a braid or a circle (what ever shape you wish).
4. Bake @ 325 degrees for approximately 20 minutes (until slightly brown).
5. Glaze (Optional) Confectionary Sugar, Milk and Vanilla (mix until you get a slightly stiff glaze and then apply to cookies).
Title: Boot Tracks
Ingredients:
- 1/2 salted butter
- 2/3 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1 whole wheat pastry flour
- 6 cocoa powder
- 1/2 canola oil
- 2 confectioners' sugar
Instructions:
1. Preheat a regular (not Belgian) waffle iron.
2. Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, espresso powder (if using) and oil. Beat until thoroughly combined.
3. Drop by rounded teaspoonfuls about 1 inch apart onto a preheated ungreased waffle iron. (To avoid burnt fingers, use two spoons, one to scoop and one to scrape dough onto the waffle iron.) Bake until the cookies are baked through, but not browned, 1 to 1 1/2 minutes. Waffle irons vary, so watch closely.
4. Transfer to a wire rack to cool until just warm. Dust cookies with confectioners' sugar while still slightly warm. (See Topping Variations.).
5. Topping Variations: Omit confectioners’ sugar. Drizzle cooled cookies with melted bittersweet and/or white chocolate. Or, make a peppermint drizzle: Mix 1 cup confectioners’ sugar, 4 teaspoons water and 1/4 teaspoon peppermint extract; add natural green food coloring, if desired.
6. To Make Ahead: Store in an airtight container for up to 1 day. Dust with additional confectioners’ sugar just before serving.
Title: Chocolate Peanut Butter Cookies (Gluten Free)
Ingredients:
- 1 1/2 confectioners' sugar
- 1 peanut butter
- 1 eggs
- 1 Egg Beaters egg substitute
- 2 gluten-free vanilla extract
Instructions:
1. Mix all ingredients in bowl.
2. Roll dough into 1" balls and place on greased cookie sheet.
3. Press each ball with fork to flatten in a crisscross fashion.
4. Bake in oven 8-10 minutes at 325°F.
Title: Cream Cheese Ladybugs
Ingredients:
- 1 cream cheese
- 1/4 butter
- 1 1/4 vanilla extract
- 1
Instructions:
1. Beat cream cheese and butter at medium speed with an electric mixer until blended.
2. Add food coloring, vanilla, and egg yolk, beating well. Add cake mix, and beat until blended.
3. Shape a portion of the dough into 40 (1-inch) balls, and place on a lightly greased baking sheet.
4. Shape remaining dough into 40 (1/4-inch) balls; attach to larger balls on baking sheet.
5. Gently press a knife dipped in flour down center of each larger ball. Decorate body of ladybugs with chocolate candy sprinkles.
6. Bake at 375° for 8 to 10 minutes.
Title: Whipped Chocolate Cream Icing
Ingredients:
- 2 icing sugar
- 1
- 1/4
Instructions:
1. Sift icing sugar and cocoa into a bowl.
2. Add whipping cream and stir to mix.
3. With beater whip as for whipping cream.
4. This amount will very generously cover a large Angel cake or any other large cake.
Title: Layer Cake With Caramel Frosting
Ingredients:
- 2/3 butter
- 2 vegetable shortening
- 2 sugar
- 3 eggs
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 2/3 milk
- 1 1/2 vanilla
- 1/2 butter
- 1 1/2 dark brown sugar
- 1/3 - 1/2 light brown sugar
- 1 milk
- 1 powdered sugar
- vanilla extract
Instructions:
1. For cake, cream together shortening and softened butter and sugar until very light and fluffy.
2. Add eggs and beat well.
3. Combine flour, baking powder and salt, and add dry ingredients alternately with milk (3 additions of dry, 2 of milk).
4. Beat only until well blended but do not overbeat.
5. Fold in vanilla extract.
6. Pour into two well greased and floured 10 inch layer pans (or 3 9 inch pans) and bake in a preheated 350 degree (Fahrenheit) oven for about 30 minutes, or until toothpick inserted near center comes out clean.
7. Remove from oven, turn cake pans upside down on counter on waxed paper.
8. In a few minutes, remove pans from cake layers and let them cool completely before making the frosting.
9. When cake layers have cooled, make frosting. Melt butter in a heavy pan over medium heat.
10. Add brown sugar and continue cooking until it melts, stirring and watching carefully.
11. After sugar is melted, add 1/3 cup milk and stir in well.
12. Turn burner to medium high, and bring to a full boil, stirring constantly. Boil for at least one minute, but not more than two minutes.
13. Remove from heat and pour over powdered sugar in a metal or heat proof bowl.
14. Beat well for about 10 minutes, adding more milk as needed if mixture is too thick (it will set up and get thicker as it cools).
15. Mix in vanilla extract.
16. Fill and frost layers immediately before frosting sets and becomes very hard to spread.
Title: Irish Cream Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 3/4 irish cream
- 1/8 vodka
- 3/8 eggs
- 1/4
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Combine cake mix, pudding m ix, oil, water, vodka, Bailey's Irish Cream, and eggs in a bowl.
3. Beat until smooth.
4. Pour into a greased and floured bundt pan.
5. Bake at 350 degrees 40 to 50 minutes or until done.
6. Cool completely and invert onto a serving.
7. Mix a little powdered sugar and a little Bailey's Irish Cream and drizzle over the top, if you like.
Title: Marshmallow Slice
Ingredients:
- 250 butter
- 125 coconut
- 1/2 vanilla
- 250 milk
- 1/2 sugar
- 1/4 orange zest
- 1
- 300
- 1/4
Instructions:
1. Grease and line 18 cm square cake pan.
2. Process biscuits till crushed, add butter and coconut.
3. Process to combine.
4. Press mixture firmly into pan.
5. Cook mallows milk and sugar in saucepan over low heat.
6. Cook and stir till marshmallows have melted.
7. Stir in zest and juice, cool to room temperarture.
8. In a mixing bowl beat cream til soft peaks form.
9. Fold cream into marshmallow mixture.
10. Pour over slice, sprinkle with toasted coconut.
11. Chill overnight.
Title: Bougatsa Tis Tebelas (Lazy Woman's Custard Pastry)
Ingredients:
- 1 phyllo pastry
- 10 butter
- 1 hot water
- 8 milk
- 1 vanilla extract
- 1 lemon, zest of
- 3 extra-large eggs
- icing sugar
- cinnamon
Instructions:
1. In a small saucepan, melt the butter over medium-low heat. Once melted, continue to heat it another few minutes (anywhere from 4-5) until it turns a dark amber colour and becomes very fragrant (this is called beurre noisette). Immediately remove from heat.
2. Preheat oven to 375F (190C).
3. With your browned butter, generously butter first sheet of filo pastry, then, scrunch up the pastry as if you were making a paper fan (beauty is unimportant, but that is the overall shape you want to achieve - you should be able to do this quickly, no more than 30 seconds per sheet of filo). Lay buttered filo fan down lengthwise in an 18 X 10 inch baking pan. Continue the same way with the remaining sheets of filo, until you have completely filled your pan. If there are any gaps, fill these with your last sheets of buttered filo, torn to accommodate gaps. Pour any browned butter that may be left, over the pastry.
4. Bake pastry in preheated oven until a dark, golden-brown colour, about 25-30 minutes.
5. Meanwhile, in a large bowl, empty condensed milk and 2 1/2 times its container of hot water. Add milk, vanilla and lemon zest. Whisk to blend and add the eggs, whisking to blend. (It is important to add the eggs AFTER the addition of cold milk as the milk will cool off the hot water somewhat, so the eggs don't curdle).
6. Pour the milk mixture over the filo pastry and continue to bake for another 45 minutes.
7. The pastry is done when it appears quite 'set' when pressed upon gently - ie. no liquidy custard appears.
8. Cut into 4 strips lengthwise and 4 strips crosswise, producing 16 pieces.
9. Liberally sift icing sugar over pan and be generous with the cinnamon!
10. You can serve this hot, warm or at room temperature.
Title: Marshmallow Buttercream Frosting
Ingredients:
- 1 unsalted butter
- 1 marshmallow cream
- 1 confectioners' sugar
- 1/2 vanilla extract
Instructions:
1. Beat butter in a large bowl with mixer on high speed until creamy.
2. Beat in marshmallow creme.
3. Reduce speed to low, and beat in confectioners' sugar and vanilla.
4. Increase speed to high; beat until fluffy.
Title: Rain Drop Cupcakes
Ingredients:
- 1 Jello gelatin
- 1 boiling water
- 1 Cool Whip
- 1
Instructions:
1. Heat oven to 350 degrees. Prepare cake batter as directed on package. Spoon batter into paper-lined muffin pan, filling each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan 15 minutes, then pierce with two-pronged meat fork at 1/4 inch intervals.
2. Dissolve gelatin completely in boiling water. Gradually spoon over cupcakes. Refrigerate 3 to 4 hours. Frost with whipped topping. Draw umbrellas on cupcakes with decorating gel and sprinkle with sugar if desired.
3. Or, as mentioned in the heading, use an umbrella pick (for adults only)and serve these at showers, etc.
Title: Fruit Dip
Ingredients:
- 1 1/2 sour cream
- 1/4 powdered sugar
- 8 nutmeg
- 2
- 1/4
Instructions:
1. Mix all together in a bowl.
2. Chill about 1 hour and serve w/ freah fruit dippers or graham crackers.
Title: Rhubarb Fool
Ingredients:
- 1 cinnamon stick
- 3 cloves
- 1 lemon, zest of
- 2 1/4 rhubarb
- 1 1/4 sugar
- 2
- 1/2
Instructions:
1. Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag.
2. In a large saucepan, combine rhubarb sugar and the spice bag.
3. Bring to a boil over medium high heat.
4. Cook, stirring occasionally, until the mixture has the consistency of applesauce, 6 to 8 minutes.
5. Discard the spice bag.
6. Chill the rhubarb mixture about 1 hour.
7. Meanwhile, line a colander with cheesecloth and set it over a bowl.
8. Spoon in yogurt and let it drain in the refrigerator until it measures 1 1/2 cups, 45 minutes to 1 hour.
9. Place the drained yogurt in a medium sized bowl.
10. Add the rhubarb mixture and fold lightly, leaving some swirls.
11. In a chilled bowl, whip cream and swirl it into the fool.
12. Spoon into individual dishes.
13. Cover and refrigerate for at least 1 hour or up to 6 hours.
14. Serves 8.
15. 216 calories per serving; 5 G protein, 5 G fat, 41 G Carbohydrate; 55 mg sodium; 18 mg cholesterol.
16. Eating Well.
Title: Peacock Pastry
Ingredients:
- 150 flour
- 25 water
- 9 flour
- 125 egg
- 75
- 100
- 1
- 2
Instructions:
1. Sift together dry ingredients.
2. Knead in wet ingredients.
3. Shape into a ball and cut 5 snips around the edge too form the feathers.
4. Bake at 350 for 20 min until golden.
Title: Strawberry Salad With Orange Blossom Water
Ingredients:
- 1 fresh strawberries
- 1 sugar
- 1/4
Instructions:
1. Mix the orange juice, orange water and sugar. Pour over the strawberries. Place mixture in the fridge for at least 1 hour.
2. Serve cold. Sprinkle with chopped mint or pistachio.
Title: Lemon Buttermilk Pudding Cake With Fresh Berries
Ingredients:
- 1 1/2 buttermilk
- 1 sugar
- 4 flour
- 1/3 butter
- 1/4 salt
- 1/4 berries
- 1
- 3
Instructions:
1. Preheat the oven to 350*F.
2. Butter a 8"x*"x2" glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, orange juice if using, flour, butter, and salt in blender until smooth. Move the buttermilk mixture to a medium bowl. Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions(batter will be runny).
3. Pour the batter into the prepared glass dish. Put dish in a roasting pan. Pour enough hot water into roasting pan to come halfway up the sides of the dish. Bake until entire top is evenly browned and the cake moves slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
4. Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon the pudding cake out into shallow bowls. Pour cream around cake. Top with berries and serve. Enjoy!
Title: Warm Chocolate Chunk Pizza Cookie
Ingredients:
- 1 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 6 butter
- 1/3 sugar
- 1/3 brown sugar
- 1 vanilla extract
- 1 egg
- 6 walnuts
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Grease large cookie sheet.
3. On waxed paper, combine flour, baking soda, and salt.
4. In 3 qt saucepan, melt butter over medium heat.
5. Remove saucepan from heat.
6. With wire whisk, stir in sugars, vanilla, and egg until mixed.
7. With spoon, stir in flour mixture just until blended.
8. Stir in chocolate and walnuts.
9. Spoon batter onto center of cookie sheet and, with spatula, flatten and spread into 8" round.
10. Bake 20-23 minutes, until cookie is golden brown.
11. Cool on wire rack 5 minutes, then slice warm cookie into 16 wedges.
12. Eat immediately.
13. Or cool, wrap in foil; to serve warm, reheat in 375 degree oven 5-8 minutes.