lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel Icing
Ingredients:
- 3/4 heavy whipping cream
- 6 cream cheese
- 2 1/4 sugar
- 2/3 water
- 9 unsalted butter
Instructions:
1. Whisk whipping cream and cream cheese in small bowl until smooth.
2. Combine sugar and 2/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 10 minutes.
3. Slowly and carefully whisk in cream cheese mixture (caramel mixture will bubble vigorously). Add butter; whisk until mixture is smooth, about 1 minute.
4. Remove from heat; cool caramel icing 10 minutes, whisking occasionally.
5. Makes enough for one 9 in layer cake, plus leftovers for serving.
Title: Tagalong Cake
Ingredients:
- 1 eggs
- 3 water
- 1/4 miniature marshmallows
- 1/2 butter
- 1 1/4 brown sugar
- 1 1/4 pecans
- 1/3
- 1/2
- 1
Instructions:
1. Prepare cake mix according to directions using the 3 eggs, oil and water.
2. After the mix is well blended, stir in the chocolate chips and marshmallows inches.
3. Spread the prepared batter into a 13 X 9 inch baking pan which has been lightly sprayed with non-stick coating.
4. Over the batter, pour the melted butter.
5. Sprinkle the brown sugar and nuts evenly on top of the butter.
6. Bake at 350 degrees for 40-50 minutes until a toothpick inserted in the center comes out clean.
7. COOL AT LEAST 30 minutes BEFORE serving!
Title: Linzer Valentine Hearts
Ingredients:
- 3/4 butter
- 1 3/4 confectioners' sugar
- 1 egg
- 2 flour
- 1 cornstarch
- 2 walnuts
- 1/2
Instructions:
1. In large mixing bowl, cream together butter and 1 cup sugar until fluffy.
2. Add egg and beat well.
3. Sift together flour and cornstarch and add to butter mixture.
4. Stir in walnuts.
5. Mix well.
6. Place dough in a ball in wax paper and chill for roughly 5 hours.
7. Roll dough on lightly floured surface to 1/4" thickness.
8. Using cookie cutters, cut out equal numbers of solid hearts and hearts with centre cut out.
9. (You can either re-roll the cut out centres to make more of the larger hearts or bake them all for little bite-size cookies.) Place on ungreased cookie sheet.
10. Chill for 30 minutes.
11. Bake at 325 for 10- 15 minutes or until lightly browned.
12. Place on rack to cool.
13. While still slightly warm, spread the bottom side of the full hearts with jam- about 1/4 tsp each.
14. Top with heart that has centre cut out.
15. Bottoms should be together, tops facing out for a smoother look.
16. (For mini hearts, spread jam on bottom of one heart and top with a second of same size- bottoms together) Sift 1/2 cup of the remaining sugar and press bottoms of cookies in sugar to coat.
17. Gently sift the remaining 1/4 cup sugar over tops of cookies.
Title: Honey Spice Cake
Ingredients:
- 1 hot water
- 1 instant coffee
- 1 honey
- 3/4 sugar
- 1/2 eggs
- 4 all-purpose flour
- 3 baking powder
- 2 baking soda
- 1 salt
- 1/2 ground cloves
- 1/2 allspice
- 1/2
Instructions:
1. Heat oven to 325°F.
2. Grease and flour bundt pan.
3. Mix hot water with instant coffee; set aside.
4. In a large mixing bowl, mix honey, sugar, oil and eggs until very light and fluffy. Add all remaining ingredients including the coffee mixture; mix well.
5. Spoon batter into prepared pan.
6. Bake for 50 to 60 minutes or until toothpick inserted in the center of cake comes out clean.
7. Cool 10 minutes.
8. Remove from pan; cool completely.
9. If desired, drizzled with glaze of your choice.
Title: South African Traditional Soetkoekies (Sweet Cookies)
Ingredients:
- 5 cake flour
- 2 brown sugar
- 1 baking soda
- 1/2 cream of tartar
- 1 ground cloves
- 1 ground cinnamon
- 1 ground nutmeg
- 2 salt
- 1/4 butter
- 1/4 madeira wine
- 1/2 port wine
- 2 eggs
Instructions:
1. Preheat oven to 380 deg F/180 deg Celsius.
2. Grease cookie tins.
3. (** The story of the fat: we can always buy raw pork or mutton fat from a butcher or supermarket butchery dept. To render, cut this fat into small cubes, put (in batches) in a heavy-bottomed pot, and leave over low heat for the fat to "melt out". Pour off the fat at frequent intervals into a container, to prevent the fat browning in the pot. Do this before you start baking, and save the fat in the fridge in a closed container).
4. In a large container mix very well: the flour, brown sugar, baking soda, cream of tartar, salt and all the spices.
5. Rub in the butter and Crisco or fat with your fingers and palms until the mixture resembles breadcrumbs.
6. Whisk the eggs, add just 1/2 cup sweet wine to the eggs, then stir into the dry mixture.
7. Stir this in well, and if still too dry to form a dough, add more of the sweet wine to form a fairly stiff dough.
8. The dough is easy to handle and can be kneaded at this stage to mix well and to form a dough you can roll out.
9. Roll out thinly, in batches, on a floured surface. Keep gathering up the unused dough, press together, and roll out again.
10. Make sure your oven grid is in the centre of the oven, as cookies burn easily on the bottom, especially if you use dark tins.
11. Press out large round cookies, carefully place on the greased tins, and bake in batches in the preheated oven.
12. Check cookies after 5 minutes; don't let them burn. Cooking time depends on your oven and size of cookies, but is generally about 7 minutes.
13. Remove with an egg-lifter, and let them cool and harden on wire racks. Store in airtight tins.
14. The amount given below is a guess: any smaller and you will get up to 130 cookies or more. The cooking time is based roughly on the several batches you will have to cook.
15. Can be made weeks before using.
16. Although I give an approximately number of cookies, it will depend on your cookie cutter. A smaller cookie cutter will yield up to 130 or more cookies.
Title: Blueberry Crunch
Ingredients:
- 1 crushed pineapple
- 3 blueberries
- 3/4 sugar
- 1 margarine
- 1/2 sugar
- 1/4 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9 by 13 inch baking pan.
3. Spread undrained pineapple evenly in pan.
4. Follow with the blueberries.
5. Sprinkle 3/4 cup sugar over the blueberries.
6. Sprinkle the cake mix evenly over the blueberries.
7. Drizzle the melted margarine evenly over the cake mix; followed by the 1/4 cup sugar and the pecans.
8. Bake for 45 minutes.
Title: Key Lime Sparkler Cookies
Ingredients:
- 3/4 unsalted butter
- 3/4 granulated sugar
- 1/2 salt
- 1 baking powder
- 2 key lime juice
- 1/8 egg
- 1/8 unbleached all-purpose flour
- 1 sugar
- 2 1/2 confectioners' sugar
- 1
- 2
Instructions:
1. *citric acid (also known as sour salt) is what gives the cookies their sour bite—if you want less tang, use just a pinch.
2. In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well blended.
3. Beat in the lime juice, lime oil, sour salt (citric acid), and the egg.
4. Blend in the flour thoroughly.
5. Roll the dough into 1" balls, and place them on lightly greased or parchment-lined baking sheets.
6. Bake the cookies in the top third of a preheated 350°F oven for 14 to 16 minutes, until the cookies are browned on the bottom.
7. Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack.
8. Mix together the sugar coating ingredients in a pan or bag.
9. Gently shake and roll the still slightly warm cookies in the sugar till coated. Allow the cookies to cool completely, then repeat, coating again with the sugar.
10. (If you're freezing the cookies, you may choose to recoat the cookies in sugar once they've been removed from the freezer, before serving.).
Title: Lemon-Molasses Cookies
Ingredients:
- 3 flour
- 1 ground ginger
- 3/4 baking soda
- 1/2 salt
- 1/2 shortening
- 1/2 sugar
- 1/2 dark molasses
- 1 egg
- 1
Instructions:
1. Stir together flour, ginger, baking soda and salt; set aside.
2. In a large bowl, cream shortening and sugar until fluffy.
3. Add molasses, egg, and extract; beat well.
4. Stir in flour mixture until well blended.
5. Wrap airtight.
6. Chill overnight or at least 2 hours until firm enough to roll.
7. Cut dough in thirds; roll out each third (keeping remainder in refrigerator) on lightly floured pastry cloth or other surface about 1/8-inch thick.
8. Cut into shapes with cookie cutters.
9. With spatula, transfer to lightly greased baking sheet, keeping cookies 1/4-inch apart.
10. Repeat with remainder of dough and scraps.
11. Bake in preheated 375 F oven for 6-7 minutes or until light brown.
12. Remove to racks to cool.
13. Frost when cool.
14. Store airtight in cool place.
15. (Can be used for Christmas ornaments by making a small hole near the top of each cookie with a toothpick before baking.).
Title: Persian Butter Cookies
Ingredients:
- 1 butter
- 2 lemon juice
- 2 sugar
- 1 lemon, rind of
- 1 vanilla
- 1 flour
- 2
Instructions:
1. Cream butter and sugar. Beat in egg yolks.
2. Stir in grated lemon rind.
3. Add lemon juice and vanilla.
4. Add flour.
5. Form into small balls. Place on ungreased cookie sheet and flatten into rounds.
6. Bake at 300°F for 20 minutes or until done.
7. Transfer to wire rack and cool completely.
Title: Mostaccioli
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1 1/2 ground cinnamon
- 1 ground cloves
- 1/2 salt
- 1/4 sugar
- 2/3 margarine
- 1/2 butter
- 1 egg
- 1/2 milk
- 3 boiling water
- 1 boiling water
- 2 confectioners' sugar
- 1 1/4
Instructions:
1. In medium bowl, combine flour, cocoa, baking powder, cinnamon, cloves and salt.
2. In large bowl, with mixer at low speed, beat sugar with margarine or butter until blended. Increase speed to high;beat until light and creamy.
3. At low speed,beat in egg until blended.
4. Alternately beat in flour mixture and milk, beginning and ending with flour mixture.
5. With hands dusted with cocoa,roll about 2 level teaspoons dough into 1" balls. Place balls, about 2" apart, on ungreased large cookie sheet. Bake cookies 8-10 minutes,until puffed (they will look dry and slightly cracked).
6. With spatula,transfer cookies to wire rack to cool. Repeat with remaining dough. Prepare chocolate glaze: In medium bowl, with wire whisk or fork, mix cocoa with 3 tablespoons plus 1 teaspoons boiling water until smooth. Gradually stir in confectioners' sugar and blend well.
7. Dip top of each cooled cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Allow glaze to set, about 10 minutes.
8. Store cookies in tightly covered container with waxed paper between the leaves. Makes about 5 dozen.
Title: Best Ever Pie Crust
Ingredients:
- 5 flour
- 1 salt
- 2 sugar
- 2 1/4 shortening
- 1 egg
- 1 vinegar
- cold water
Instructions:
1. Mix flour, salt and sugar.
2. Cut in cold shortening.
3. Mix the beaten egg and vinegar in a measuring cup; fill to the 1 cup mark with cold water.
4. Mix all together.
5. This will keep in fridge for 1 month.
Title: Strawberry Upside-Down Cake
Ingredients:
- 1/2 butter
- 3/4 light brown sugar
- 12 strawberries
- 2 sugar
- 1 milk
- 1 1/4 eggs
- 1/2 strawberry syrup
- 3
Instructions:
1. Preheat the oven to 350 degrees.
2. Place butter in a 9-by-13 inch glass cake pan and put it in the oven until the butter is melted.
3. Sprinkle the brown sugar over the melted butter.
4. Place the cut strawberries in a bowl and sprinkle them with the 2 tablespoons of sugar.
5. Stir gently until a juice is produced.
6. Place the strawberries (cut side up) in the pan over the brown sugar (Berries should not overlap).
7. Reserve the juice.
8. Place the dry cake mix in a large bowl.
9. Use a whisk to break up any clumps.
10. Make a well in the center of the mix.
11. Pour the milk into the well and blend the batter together.
12. Add the oil to the cake mix and blend well.
13. Add the eggs, one at a time, blending after each addition.
14. Add the reserved strawberry juice.
15. Pour the batter over the strawberries in the pan.
16. Bake at 350 degrees for 40-45 minutes or until the center of the cake feels firm when lightly touched.
17. Cool the cake on a wire rack for 5 minutes.
18. Place tray over the cake and carefully invert the cake and tray together so that the cake comes out of the pan with the strawberries on top.
19. Drizzle the cooled cake with syrup (optional).
Title: Almond Prune Cake
Ingredients:
- 200 prunes
- 200 prune juice
- 2 olive oil
- 2 vanilla extract
- 3 eggs
- 20 brown sugar
- 140 baking powder
- 45 salt
- 1/2
- 1
Instructions:
1. In a small saucepan cook prunes and 80 ml prune juice on low heat for 8-10 minutes, or until the liquid has evaporated and about 2 tablespoons are left. Cool.
2. Pour the prunes and 2 tbs of prune juice into a food processor, add the remaining prune juice (120 ml), olive oil and vanilla extract. Mix until the ingredients are well combined. Set aside.
3. Whit a hand held mixer whisk the eggs with sugar until frothy, 3-4 minutes.
4. Mix the ground almonds, cocoa, baking powder and salt in a separate bowl and add to the egg mixture. Stir to combine.
5. Add the prune mixture and stir until all the ingredients are well combined.
6. Pour the batter into a 23 x 33 cm baking pan greased with olive oil and bake in a preheated oven at 170°C for 20-25 minutes or until a toothpick comes out clean.
Title: Alton Brown's Coconut Cake With 7 Minute Frosting
Ingredients:
- 14 1/4 cake flour
- 1 1/2 baking powder
- 1 salt
- 1/2 coconut milk
- 1/2 coconut cream
- 8 unsalted butter
- 16 sugar
- 1 sugar
- 4 cream of tartar
- 1/3 kosher salt
- 3 vanilla extract
- 12 sweetened flaked coconut
- 1/3
- 1/2
- 1/4
- 1
- 1/2
- 8
Instructions:
1. Preheat oven to 350.
2. Lightly oil two 9" round pans and line with parchment paper. Spray paper with a little additional oil.
3. Whisk together flour, baking powder and salt.
4. Combine coconut milk and cream in a separate bowl.
5. Cream the butter in a 3rd bowl (I know, I know) til fluffy (1 min.) and then gradually add sugar at a low speed. After sugar is incorporated, increase the speed to medium and cream about 2-3 minutes until it's lighter in color and texture.
6. Turn speed back to low and add flour mixture and milk mixture alternately in 3 additions. Do not over mix!
7. In another bowl beat egg whites until stiff and then slowly fold into the batter. You'll want to add a bit of the batter to the egg whites and then switch to adding the egg whites into the batter bowl.
8. Divide batter evenly between two bowls and bang on the counter to remove air bubbles.
9. Place on center rack and bake about 40 minutes or until light golden brown.
10. Cool in pans for ten minutes and then cool completely on a wire rack.
11. Once cakes have cooled, slice horizontally in half to form 4 layers. Then brush or spray them with the coconut juice.
12. Frosting: Bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer.
13. Meanwhile, place egg whites, coconut water, sugar, salt and cream of tarter in a medium-sized bowl.
14. Place bowl over the simmering water and immediately begin beating with hand mixer at slow speed for 1 minute, then high speed for another 5 minutes.
15. Remove from heat and beat in coconut and vanilla extracts, beating for an additional minute.
16. Allow frosting to sit for 5 minutes before using. Allow about 3/4 cup frosting per layer, sprinkling about 1/2 cup coconut on top of each frosted layer. Repeat until the final layer and frost top and sides with last of the frosting and coconut.
Title: Tiramisu
Ingredients:
- 8 mascarpone cheese
- 1 fat-free ricotta cheese
- 1 3/8 sugar-free instant vanilla pudding mix
- 2 Splenda granular
- 1 ladyfingers
- 1/2 cocoa powder
- 1
- 6
- 1
Instructions:
1. Blend mascarpone, ricotta cheese, pudding mix, and Splenda until smooth.
2. I use my food processor.
3. Place in a large bowl.
4. Gently fold in the whipped topping.
5. In a small shallow bowl combine the coffee flavored liqueur and espresso.
6. Quickly dip 1/2 of the lady fingers into the espresso mixture until moistened, not wet.
7. Line them up along the bottom of a trifle bowl.
8. Gently spoon in 1/2 of the cheese mixture over the lady fingers.
9. Dip the remaining lady fingers into the espresso mixture.
10. Line them up on top of the cheese mixture.
11. Gently spoon the remaining cheese mixture on top of the lady fingers.
12. Lightly dust the top with cocoa powder.
13. Cover and refrigerate for at least 8 hours before serving.
Title: Kiwi Mango Salad
Ingredients:
- 3 kiwi fruits
- 2 mangoes
- 1/4 honey
- 2
Instructions:
1. Optional, add choice of 1 cup strawberries, 1 pear, 1 cup blackberries, 1 cup blueberries, 1 starfruit. Increase honey and coconut if adding more fruit.
2. Peel and chop fruit, combine with honey and coconut.
3. Great for picnics and dessert.
Title: Forgotten Cookies-Diabetic
Ingredients:
- 2 sugar substitute
- 2/3 salt
- 1 vanilla extract
- 1 pecans
- 1
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Beat egg whites until foamy.
3. Gradually add sugar substitute and continue beating until they hold stiff peaks.
4. Add salt and vanilla.
5. Stir well.
6. Stir in pecans and chocolate chips.
7. Cover cookie sheet with foil and spray with a non stick spray.
8. Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off.
9. Leave overnight in oven with door closed.
Title: Zucchini Dessert Squares
Ingredients:
- 4 all-purpose flour
- 2 sugar
- 1/2 ground cinnamon
- 1/2 salt
- 1 1/2 butter
- 8 -10 zucchini
- 2/3 lemon juice
- 1 sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
Instructions:
1. In a bowl, combine flour, sugar, cinnamon and salt.
2. Cut in butter until crumbly; reserve 3 cups.
3. Pat remaining crumb mixture into the bottom of a greased 13x9x2 baking pan.
4. Bake at 375 for 12 minutes.
5. Meanwhile, for filling, place zucchini and lemon juice in a saucepan.
6. Bring to a boil.
7. Reduce heat.
8. Cover and cook for 6-8 minutes or until zucchini is crisp - tender.
9. Stir in sugar, cinnamon and nutmeg.
10. Cover and simmer for 5 minutes (mixture will be thin).
11. Spoon over crust.
12. Sprinkle with the reserved crumb mixture.
13. Bake at 375 for 40-45 minutes or until golden.
Title: "hershey's Special Dark "chocolate Chip Cookies
Ingredients:
- 6 butter
- 1/3 butter flavor shortening
- 1/2 light brown sugar
- 1/3 granulated sugar
- 1 egg
- 1 1/2 vanilla extract
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 12
- 3/4
Instructions:
1. Heat oven to 350°F.
2. Beat butter and shortening in large bowl until well blended.
3. Add brown sugar and granulated sugar; beat thoroughly. Add sugar and vanilla, beating until well blended.
4. Combine flour, baking soda & salt; gradually beat into butter mixture.
5. Stir in chocolate chips and nuts, if desired.
6. Drop by teaspoons onto greased cookie sheet.
7. Bake 10-12 minutes or until lightly browned.
8. Cool slightly; remove from cookie sheet to wire rack.
9. Cool completely.
10. Serve with ice cold milk and enjoy.
Title: Candied Orange Peel
Ingredients:
- 3 oranges, rind of
- 1 1/2 sugar
- 1/2 - 1 sugar
- boiling water
Instructions:
1. Using a very sharp potato peeler, peel the rind from 3 navel oranges. Do your best to get only the orange color as the white part is the pith and can be bitter. A little pith is ok as the next few steps will insure that the bitterness is gone.
2. If you have an electric tea pot fill it with water and bring it to a boil. This will make the following process go much faster. If you do not have an electric tea pot you can bring a large pot of water to boil and use this water for the following steps. You do not have to do this step, but having boiling water ready for use will make the preparation go much faster.
3. Place the orange peels in a very small saucepan and cover them with boiling water. Place the saucepan onto your burner, bring it back to a rolling boil and allow it to boil for 1 minute. Drain your peels into a sieve and repeat this process two more times. This 3 time boiling process is used to insure that no bitterness from any pith will dominate your candied orange peels.
4. Place 1 1/2 cups sugar into the small saucepan and add 1 1/2 cups boiling water. Bring this to a boil and stir until all of the sugar is dissolved thoroughly.
5. Now add your orange peels to the sugar water and reduce to a simmer. Simmer for 45 minutes to an hour or until the orange peels become translucent.
6. Carefully remove a few peels at a time from the boiling sugar water and place them into a shallow bowl that is filled with 1 cup of granulated sugar. Move the peels around to cover them as much or as little as you like. When covered to your liking, remove them to a cooling rack and separate them to dry. Repeat this until all of the peels are sugar coated and on the drying rack.
7. Dry the candied orange peels for 12 to 24 hours and then store them in a container with the remaining rolling sugar. If you do not wish to store the peels in the sugar, take the exra rolling sugar and combine it with the sugar already in the saucepan. Bring this back to a slow boil, stirring to combine and melt the sugar. Strain the sugar mixture through a fine sieve. This sugar mixture can be used to sweeten tea or coffee but it is sweet, so use sparingly.
8. To use in place of citron rub excess sugar off and mince the orange peels very finely. Use teaspoon for teaspoon in recipes that call for candied citron.
Title: Pineanna Nut Cake
Ingredients:
- 3 1/3 cake flour
- 2 sugar
- 1 baking soda
- 1 salt
- 1 ground cinnamon
- 1 eggs
- 3 bananas
- 4 pecans
- 1 vanilla
- 1 1/2 crushed pineapple with juice
- 1 cream cheese
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 1 vanilla
- 1/2 pecans
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour 3 round 9-inch cake pans.
3. Mix flour, sugar, baking soda, salt, and cinnamon in large bowl.
4. Add oil and eggs.
5. Stir until all dry ingredients are moistened; DO NOT BEAT.
6. Stir in bananas, 1 cup pecans, the vanilla and pineapple.
7. Divide batter evenly among pans.
8. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
9. Cool 10 minutes; remove from pans.
10. Cool completely on wire racks.
11. Fill layers and frost side and top of cake with Cream Cheese Frosting.
12. CREAM CHEESE FROSTING:
13. Beat cream cheese and butter in large bowl on medium speed until smooth.
14. Beat in powdered sugar and vanilla until light and fluffly.
15. Sprinkle 1/2 cup pecans on top of frosted cake.
16. Cut cake using sharp knife.
17. Refrigerate any remaining cake.
Title: Eleanor's Fresh Fruit Salad
Ingredients:
- 1 pineapple
- 2 oranges
- 2 bananas
Instructions:
1. Peel and core pineapple. Cut into chunks and put in a large bowl. Clear glass if possible.
2. Cut the top and bottom off the oranges so that they will sit firmly on the cutting board. With a sharp knife, and following the contour of the orange, cut away the peel and remove all pith. Holding the naked orange over your bowl, use the knife to cut into each segment. You want only the flesh. This gets messy, so make sure all the juice drops into the bowl with the pineapple.
3. Peel the bananas and cut into thick slices.
4. Gently stir. You want the banana pieces to get covered with the juices to prevent them from turning brown.
5. Chill for a few hours before serving.
6. This is best used within 3 days -- if it lasts that long.
Title: Pure Maple Brownies
Ingredients:
- 1 pure maple syrup
- 2 eggs
- 1 butter
- 1 brown sugar
- 2 flour
- 1 baking powder
- 1 ground walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 13x9"pan.
3. Cream together butter and brown sugar.
4. Beat in eggs until well mixed, and then beat in the maple syrup until blended.
5. Beat in flour and baking powder.
6. Mix in ground walnuts. ( Note: I don't like to grind the walnuts to powder - leave a few little nuggets for texture.).
7. Spread batter evenly in pan.
8. Bake at 350 degrees for 30 min., or until a wooden pick inserted in center comes out clean.
9. Cool and cut into squares. (How many depends on the size you cut them).