lumicero/recipes-ing2inst huggingface dataset:
Title: Nutella Filling for Cookies
Ingredients:
- 1/4 icing sugar
- 3/4 vanilla essence
- 1/4 water
- 1
Instructions:
1. Mix all ingredients together in a bowl with a fork.
2. Add more or less water to reach desired consistency.
Title: Coconut Cream Cake With Coconut Cream Frosting
Ingredients:
- 1 all-purpose flour
- 3 1/2 instant pudding mix
- 1 baking powder
- 1/2 salt
- 3/4 sugar
- 3/4 milk
- 1/4 butter
- 1 egg
- 2 sour cream
- 1 vanilla extract
- 1 heavy cream
- 3 1/2 instant pudding mix
- 1/4 powdered sugar
- 1/4 coconut flakes
Instructions:
1. Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
2. In a medium bowl mix flour, pudding mix, baking powder, and salt.
3. In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
4. Gradually stir flour mixture into wet ingredients until combined.
5. Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
6. Cool completely on a wire rack before removing from pan.
7. Coconut Cream Frosting:
8. Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
9. Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
10. Cover in cake carrier and store in the refrigerator until ready to serve.
Title: Double Hot Chocolate Pudding
Ingredients:
- 1/4 cornstarch
- 5 sugar
- 3 ground cinnamon
- 1/4 salt
- 1 cayenne pepper
- 1 heavy cream
- 1 milk
- 1 1/4 bittersweet chocolate
- 1 1/4 unsalted butter
- 7
- 1 1/2
Instructions:
1. In a medium saucepan, whisk the cornstarrch, sugar, cocoa, cinnamon, espresso powder, salt and cayenne together.
2. In a measuring cup combine cream with milk.
3. Whisk 1 cup cream mixture into dry ingredients until cornstarch is dissolved.
4. Whisk in remainin cream mixture; place saucepan over medium-high heat.
5. Cook, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes.
6. Add chocolate; cook whisking more.
7. Remove from heat; whisk in butter until melted.
8. Transfer to bowl; place plastic wrap directly on pudding to prevent skin from forming.
9. Let stand until lukewarm, about 45 minutes.
10. Transfer pudding to serving bowls or goblets. May be served lukewarm or pudding may be chilled (with plastic wrap still on the surface) up to 24 hours and serve chilled.
Title: Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 pure vanilla extract
- 1 egg
- 1 all-purpose flour
- 1 baking powder
- 1/2 orange zest
- 1/2
- 1
Instructions:
1. Cream butter, sugar and vanilla until fluffy.
2. Add the egg, combine well.
3. Combine flour and baking powder. Add into butter mixture. Blend well without overmixing.
4. Add chocolate chips, almonds and orange zest.
5. Drop batter by teaspoonfuls onto greased cookie sheet, 1-1/2 inches apart.
6. Bake at 375 degrees for 10-12 minutes until lightly brown and crisp.
7. Let cookies cool for a minute on sheet then remove to wire rack.
Title: O-M-G Brownies
Ingredients:
- 3/4 butter
- 1 sugar
- 1 vanilla
- 1 eggs
- 3 flour
- 1 butter
- 1/2 vanilla
- 1/2
- 3
- 1/2
Instructions:
1. In a mixing bowl, melt the butter, 1 cup chocolate chips and sugar in the microwave for 1-2 minutes. Remove and stir until melted and smooth. Stir in the remaining ingredients and mix until just well blended, do not overmix. Spread batter into a 9x13 metal pan, that has been sprayed with cooking spray, and bake in a preheated 350°F oven for 23 minutes, or until a cake tester, inserted in the center comes out clean. Remove from oven to a wire rack and allow to cool in the pan.
2. Meanwhile, prepare the Chocolate Butter Cream by placing the chocolate and the butter in a microwave-safe bowl and microwaving for about 1 minute. Stir until melted and well blended and add the vanilla, stirring again. Allow to cool to a spreadable consistency and whip until creamy with a small wire whisk or spoon. Spread thinly over the cooled brownies and once set, cut into 24 squares.
Title: Down South Banana Pudding
Ingredients:
- 1 sugar
- 4 flour
- 2 milk
- 2 vanilla
- 1 bananas
- 1
- 3
- 8
Instructions:
1. Mix together the sugar, egg yolks, flour and milk. Sitr over medium heat until boiling. Remove from heat and add vanilla.
2. Layer the bottom of a 2-quart dish with half of the vanilla wafers.
3. Top with half of the sliced bananas.
4. Pour half of the pudding over top.
5. Repeat layers: vanilla wafers, bananas, then pudding.
6. Refrigerate for 1 hour. Serve topped with whipped topping.
Title: Apple Cobbler Cookies
Ingredients:
- 3 flour
- 1 baking powder
- 1 cinnamon
- 1/2 sugar
- 1/2 light brown sugar
- 3/4 applesauce
- 2 eggs
- 2 vanilla
- 1/4 tart apple
- 1 brown sugar
- 1 1/4 oats
- 1 1/2 cinnamon
- 1 1/4 butter
- 6
Instructions:
1. In medium bowl, combine flour, baking powder and cinnamon.
2. Mix well set aside.
3. Combine sugar and applesauce in a large bowl and beat until creamy.
4. Add eggs vanilla and apple juice to the mixture. Add combined flour, baking powder, and cinnamon.
5. stir in chopped apple until combined.
6. Coating: Combine sugar, oats and cinnamon together.
7. Add in melted butter.
8. Roll dough into 1-inch diameter balls.
9. Roll each ball in crumb mixture.
10. Place cookies on greased baking sheet.
11. Bake at 300 degrees for 24 to 26 minutes until firm to the touch.
12. Let cool.
Title: Heavenly Pavlova
Ingredients:
- 4 salt
- 1 vanilla extract
- 1 1/2 white vinegar
- 1 heavy whipping cream
- 1 icing sugar
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 225'F.
2. Fold foil over a cookie sheet, shiny side up.
3. Add salt to egg whites. Beat egg whites until stiff.
4. Gradually beat in 1 cup of super fine sugar but ONLY 1 tbsp at a time. It should be glossy and stand in stiff peaks.
5. Fold in the remaining super fine sugar, 1/2 cup, as quickly as possible.
6. Fold in vinegar and then the vanilla extract.
7. Use spatula to plop mixture into an 8 - 9 inch circle. Make a depression in the centre of the Pavlova.
8. Bake 1 1/2 - 2 hours, normally closer to 2 hours. The Pavlova changes a little in colour (light tan) when it is finished.
9. Remove from oven. Only cool the Pavlova until you can handle it.
10. Gently flip the Pavlova into one hand. Peel the foil off the bottom of the Pavlova. Gently flip onto a serving plate. Let Pavlova completely cool on the plate.
11. TOPPING:
12. Beat heavy whipping cream in a cold bowl. When the cream starts to get thick add icing sugar and vanilla extract. Peaks should form, soft or stiff peaks is a personal preference.
13. Top COOLED Pavlova with whipped cream, and preferably as close to serving as possible.
14. Decorate with the fruit of your choice. Here are some combinations we use.
15. 1 punnet (pint) strawberries, washed, hulled & sliced and 2 kiwi fruits, peeled and sliced.
16. Or, 2 passionfruit pulps, halved & pulp scooped out, and 3 kiwi fruits, peeled & sliced.
17. Or a 14 oz can peaches sliced, & juice drained.
18. Or 2 passionfruit pulps, halved & pulp scooped out and one 14 oz can peaches sliced, & juice drained.
Title: Healthier Pumpkin Pudding
Ingredients:
- 1/2 sugar
- 1/2 salt
- 1 cinnamon
- 1/4 ground cloves
- 1/4 ground cinnamon
- 2 eggs
- 15 pumpkin
- 12 fat-free evaporated milk
- 12 2% evaporated milk
Instructions:
1. Preheat oven to 350 degrees.
2. Mix sugar, salt, cinnamon, cloves, ginger in a small bowl.
3. In a medium bowl, beat the eggs.
4. Stir in the pumpkin and sugar-spice mixture.
5. Gradually stir in the evaporated skim milk.
6. Pour into a shallow ovenproof dish.
7. Bake in oven for about 40 minutes.
8. Don't overbake; the center should be slightly wiggly.
9. Cool and enjoy at room temperature, or refrigerate for later use.
Title: Chocolate Zucchini Cake
Ingredients:
- 1/2 bicarbonate of soda
- 1 1/4 all-purpose flour
- 1/4 salt
- 1/4 cinnamon
- 1/4 butter
- 1/4 sugar
- 1/4 vanilla essence
- 3/4 egg
- 1/2 zucchini
- 1/2 milk
- 1 walnuts
- 1 chocolate chips
- 1/4
Instructions:
1. Preheat oven to moderate heat and grease and line a ring tin.
2. Sift bicarb soda, flour, salt, cinnamon, and cocoa- set aside.
3. Place butter, oil, sugar, orange rind and vanilla essence together in a bowl and mix well.
4. Add egg, then zucchini until combined, add dry ingredients and milk.
5. Pour into the greased ring pan, sprinkle with the topping and cook in oven for 30 minutes.
Title: Lemon Banana Bundt Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 2/3 baking soda
- 1 baking powder
- 1 1/4 vanilla
- 1 lemon juice
- 2 milk
- 1/2 eggs
- 2 butter
- 1/2 bananas
- 3 powdered sugar
- 1/4
Instructions:
1. Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
2. In a medium bowl, mash bananas.
3. In a large mixing bowl, combine flour, baking powder, baking soda and cane sugar.
4. Beat in butter.
5. Add eggs and vanilla and beat well, about 2 minutes.
6. Add milk to lemon juice and stir. Add to batter and beat well.
7. Stir in bananas.
8. Pour into prepared pan.
9. Bake at 350 degrees for 35 minutes or until toothpick inserted near center comes out clean.
10. Let cool in pan for 10 minutes. With a thin sharp knife, carefully loosen edges. Invert pan onto serving plate and let cool completely.
11. Dust with powered sugar.
Title: Borderline Kaos's Vanilla Milkshake
Ingredients:
- 4 vanilla ice cream
- 3/4 milk
- 1 vanilla instant pudding mix
- 1/2 vanilla
Instructions:
1. Pour all ingredients into blender.
2. Blend on high 20-30 seconds.
3. Serve.
Title: No-Bake Strawberry Icebox Cake
Ingredients:
- 2 fresh strawberries
- 3 1/4 confectioners' sugar
- 1/3 vanilla
- 1 rose water
- 1/2 graham crackers
- 4 dark chocolate
- 2
Instructions:
1. Take out a few of the best-looking strawberries and set them aside for the garnish.
2. Hull the remainder of the strawberries and slice each berry into thin slices.
3. With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks.
4. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
5. Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter.
6. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries.
7. Repeat three times, until you have four layers of graham crackers.
8. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
9. To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate.
10. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
11. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
12. Refrigerate for at least four hours, or until the crackers have softened completely.
13. Garnish with additional berries.
Title: Christmas Sugar Cookies
Ingredients:
- 1 1/2 powdered sugar
- 1 butter
- 1 vanilla
- 1/2 egg
- 1 all-purpose flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl.
2. Stir in flour, baking soda and cream of tartar.
3. Cover and refrigerate 2 to 3 hours.
4. Heat oven to 375 degrees F.
5. Lightly grease cookie sheet.
6. Divide dough in half.
7. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired Christmas shapes (or any other shapes for any other time of the year) with cookie cutters.
8. Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown.
Title: No-Bake Peanut Butter Cups
Ingredients:
- 1 graham cracker
- 1/2 butter
- 2 powdered sugar
- 1 peanut butter
- 2 granulated sugar
- 2 milk
- 2 butter
- 1 chocolate chips
Instructions:
1. Crush graham crackers into crumbs and mix together with 1/2 cup butter, powdered sugar and peanut butter.
2. Press mixture into an ungreased 9-by-13-inch pan.
3. In a small saucepan, combine sugar, milk and 2 tablespoons butter. Ask a parent to bring the mixture to a boil, stirring constantly.
4. Remove mixture from heat and add chocolate chips. Stir until smooth.
5. Spread chocolate over graham cracker layer.
6. Chill and cut into small squares.
Title: Vala's Basic Cake
Ingredients:
- 3/4 all-purpose flour
- 1 baking powder
- 1/4 milk
- 2 butter
- 1 1/2 vanilla extract
- 3 eggs
- 3 sugar
- 3/4
Instructions:
1. Preheat oven to 350F and position a rack in the center.
2. Use a baking spray with flour to grease a 9 inch round cake pan. You can use unsalted butter and flour as a substitute.
3. Combine the flour and baking powder in a large bowl and set aside.
4. Heat the milk and butter in a small saucepan over low heat. As soon as the butter is melted remove from the heat and add the vanilla. Set aside.
5. Using the whisk attachment of a stand mixer, whip the eggs, egg yolks, and sugar on high speed for 3 minutes. The mixture will triple in volume and turn a very pale yellow.
6. Reduce the speed to medium and continue whipping for 3 minutes. The mixture will continue to increase in volume and thicken.
7. With the mixer on the lowest speed, slowly sprinkle ¼ cup of the flour mixture over the eggs and mix until no trace of white remains. Repeat with the remaining flour mixture in 2 additions; reserve the empty flour bowl.
8. When the flour is fully incorporated, the batter will be thick and stiff. If you let it pour off the whist into the bowl, it will fall back on itself like a ribbon.
9. Pour half of the batter into the empty flour bowl.
10. Pour the warm milk mixture into the batter and stir gently to combine.
11. Slowly pour the milk/batter mixture back into the mixing bowl, and using a rubber spatula, fold the mixtures together quickly but gently until fully blended. You will see tiny air bubbles appear on the surface; work quickly to prevent too much air from escaping.
12. Pour the batter into the prepared pan and place on the center rack of the oven.
13. Bake for 30-40 minutes, or until the edges pull back from the pan and a toothpick inserted in the center of the cake comes out clean.
14. Set the cake on a rack to cool.
15. When the cake is cool, run a knife around the edge of the pan and turn the cake out onto a plate.
Title: Lucca Cafes Ooey-Gooey Brownies
Ingredients:
- 1/2 bittersweet chocolate
- 1/2 salted butter
- 5 eggs
- 1 vanilla extract
- 2 instant coffee
- 1 1/2 sugar
- 3 3/4 flour
- 1 1/2 flour
- 2 1/2 walnut pieces
- 1 bittersweet chocolate
- 6 heavy cream
- 3/4 milk
- 2 salted butter
- 7 1/2 white chocolate
- 4
Instructions:
1. Line 2 (9-inch) square baking pans with foil, and grease the foil. Heat the oven to 350 degrees F.
2. In a bowl set over a pot of simmering water, combine the bittersweet chocolate and butter, stirring frequently until melted and combined. Remove from heat and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the eggs, vanilla and almond extracts, coffee and sugar over high speed until combined and the mixture increases in volume (it will look almost like softened ice cream), 5 to 10 minutes, depending on the mixer.
4. Beat in the melted chocolate and butter over low speed just until combined. Add the flour and nuts and stir just until incorporated.
5. Pour the batter into the pans, dividing evenly between the 2 pans. Bake the brownies until barely set: A crust will form on top, and a toothpick inserted will be very gooey (though not wet like the batter), 20 to 25 minutes.
6. Remove the brownies and cool to room temperature, then refrigerate the brownies (still in the pans) for at least 6 hours to chill and fully set.
7. When ready to make the Ganache, place the bittersweet chocolate in a large bowl.
8. In a large saucepan, combine the cream, milk and butter and bring to a boil over high heat. Remove from heat. Pour the mixture over the chocolate and stir until the chocolate is melted and combined with the cream mixture, forming a ganache.
9. Remove the chilled brownies from the refrigerator, and invert the pans over a cooling rack set over a large rimmed baking sheet (the sheet will catch the excess ganache when it is poured over the brownies). Peel the foil liner away from the brownies.
10. Pour the ganache over the brownies, making sure it covers the tops of both batches (do not worry about the sides, as these will be trimmed when the brownies are cut).
11. Set the brownies aside to allow the ganache to cool and set.
12. Melt the white chocolate (place it in a glass container and heat it in the microwave, stirring every 30 seconds or so, until completely melted). Place the white chocolate in a piping bag, coronet or a sealable plastic bag (after the chocolate is added to the bag, trim one of the tips to the desired size to make a makeshift piping bag).
13. Streak the brownies with the white chocolate, then set them aside to give the white chocolate time to harden.
14. Trim the edges from the brownies, then cut the brownies into squares. Each pan makes about 9 (3-inch) squares.
Title: Finnish Rauma Cookies (Rauman Piparkakut - Finland)
Ingredients:
- 2 eggs
- 1 1/4 dark brown sugar
- 1/2 butter
- 1/2 sour cream
- 1 brandy
- 2 flour
- 3/4 graham cracker crumbs
- 1 baking soda
- 3 baking powder
- 1/2 cinnamon
- 1/2 clove
- 1/2 cardamom
- 1/2 mace
Instructions:
1. Beat eggs with the sugar until light. Stif in melted butter, sour cream and brandy.
2. In another bowl, sift together the flour, cookie crumbs, soda, baking powder and spices.
3. Stir the flour mixture into the egg mixture. Mix well. Dough will be very soft. Refrigerate overnight.
4. Preheat oven to 350. Make 1-inch balls with your hands. Put them on a cookie sheet lined with parchment or lightly greased.
5. Bake until nicely browned, about 15 minutes. Let cookies dry at room temperature a day before storing them in airtight tins.
Title: Hot Chocolate Lava Cake (Low Calorie)
Ingredients:
- 1 dark chocolate
- 1/4 heavy whipping cream
Instructions:
1. Heat whipping cream in double broiler. Break chocolate into smaller pieces and melt in cream. Use a whisk to mix chocolate and cream.
2. Divide into a small Ice Cube tray (10 - 12 cubes) and freeze for 2 hours or until firm.
3. Follow recipe for Hot Chocolate Fudge Cake. Replace Step 3. Divide 1/2 batter evenly among 10 (4-ounce) ramekins; place 1 chocolate ice cube in the center of each and top with remaining batter. Arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days. (You can refrigerate longer than 2 days.).
Title: Mini Apple Strudel
Ingredients:
- 2 puff pastry
- 2 granny smith apples
- 1/4 brown sugar
- 2 sultanas
- 2 cinnamon
- 1/2 nutmeg
- 1/4 milk
- raw sugar
Instructions:
1. Preheat oven to 200°C Line a baking tray with baking paper.
2. Place 1 sheet of puff pastry on workbench. Cut sheet into 3 even strips. Repeat with other sheets. Cut each strip into 3 to create mini squares. Lightly brush edges of pastry with milk.
3. Combine apple, almond meal, sugar, sultanas, cinnamon and nutmeg in a bowl. Spread one-quarter of the apple mixture over 1 pastry square, allowing a 3cm border at the edges.
4. Place a square of pastry on top and crimp edges with a fork. Slash tops of pastry and brush with milk and sprinkle with sugar Repeat with remaining pastry and apple mixture.
5. Bake for 15 to 20 minutes or until pastry is crisp and golden.
Title: Trifle
Ingredients:
- 2 fruit flavored gelatin
- 400 custard
- 3
- 440
- 2
Instructions:
1. Make up the two jellies according to packet directions: allow to chill and set.
2. Line a decorative glass bowl with the slices of jam roll.
3. Sprinkle the jam roll slices with the liqueur.
4. Spread the fruit over this.
5. Spread the custard evenly over this.
6. Spread the cream over this.
7. Take a fork and break up the jelly. Arrange it attractively over the cream.
8. Allow to chill a few hours before serving to let the flavour develop.
Title: Gordons
Ingredients:
- 1 butter
- 1 egg
- 1/2 flour
- 1 chocolate chips
- 2
- 1 1/4
- 1
Instructions:
1. Preheat your oven to 350°F Add cake mix to a bowl then add butter and egg. Mix until combined. (Using a hand mixer is not recommended as the dough will get rather stiff! Try for a stand mixer -- or your muscles).
2. Add the ENTIRE CAN of frosting and add your extract. (Personal favorite flavor combo is vanilla frosting, chocolate cake mix, vanilla extract. The possibilities are endless!).
3. Add the flour (start with 1 cup. If dough is still too wet, add the rest.) and your mix-ins and carefully stir to combine. Some personal favorites are peanut m&m candies. (NOTE: Dough will get stiff. This is normal.)
4. Drop tablespoonfuls onto a greased cookie sheet and bake for 12-15 minutes. OR, drop by the quarter-cup full and bake for 17-21 minutes. Keep in mind these cookies will spread a bit. (the longer they cook, the harder they will be when they cool. Harder cookies are good to dip in milk or coffee).
5. Allow to cool for several minutes before transferring to a wire rack to cool completely. (Or eat 'em hot out of the oven -- whichever.)
6. They're done! (Note: They harden as they cool. You can warm them up again in a microwave for 5 seconds or so and they will get soft again.).
Title: Lemon & Lime Black Sesame Mini Loaves
Ingredients:
- 200 caster sugar
- 300 plain flour
- 1 baking powder
- 1 1/2 black sesame seeds
- 3 poppy seeds
- 260 eggs
- 240 milk
- 1 1/2 extra virgin olive oil
- 1 lemons, juice and zest of
- lime, juice and zest of
Instructions:
1. Preheat your oven to 180C (fan oven).
2. Whisk the sugar and eggs together until the mixture is thick and a very light yellow colour.
3. In a separate bowl or jug mix the oil, milk, zest and lemon/lime juice together. Don't worry - the citrus will curdle the milk but it all works out ok when you mix it with the rest of the ingredients!
4. Slowly add the oil/milk/citrus mixture to the sugar and egg while whisking. Once fully combined, start to mix in the flour and baking powder.
5. I wanted to have a bit more of the sesame flavour so put the sesame seeds in a dry pan on a medium to high temperature for a few minutes until the oils and flavours started to come out.
6. Mix the sesame seeds into the batter then spoon into mini loaf tins or cases.
7. Bake for 30 minutes uncovered then lightly cover with foil for another 15 minutes. Allow to cool before getting stuck in!
8. You can sieve some icing sugar on top or even make an icing and lemon juice glaze but I decided to keep things basic and just left them as they came out of the oven.
Title: Fruits & Nuts Bread Pudding
Ingredients:
- 24 white sugar
- 1 instant coconut pudding mix
- 1 eggs
- 4 milk
- 3 1/2 cinnamon
- 2 salt
- 1/2 vanilla
- 1 lemon juice
- 1 light brown sugar
- 2 butter
- 1 crushed pineapple with juice
- 1 pecans
- 1 1/2
- 1
- 2 1/2
Instructions:
1. In large bowl combine bread cubes, white sugar and pudding, mixing well.
2. In separate bowl or mixer beat eggs, milk, cinnamon, salt, extracts and lemon juice until foamy.
3. Add remaining ingredients and mix well.
4. Pour over bread cube mixture, stirring well.
5. Cover and refrigerate for 1-2 hours.
6. Pour into buttered 10x14 pan and bake at 350 degrees for 1 hour or until firm.
Title: Passover Nut Bars
Ingredients:
- 2 eggs
- 1/2 sugar
- 2 matzo meal
- 1 salt
- 1/2 instant coffee
- 1/2
- 1
Instructions:
1. Melt chocolate.
2. Add oil and salt.
3. Beat eggs and sugar.
4. Add to chocolate mixture.
5. Gradually stir in matzoh meal and coffee.
6. Grease 8” square pan well.
7. Bake about 25 minutes at 325 degrees.
8. Cut into bars when warm.