lumicero/recipes-ing2inst huggingface dataset:
Title: Poached Bananas in Pomegranate and Jalapeno Syrup
Ingredients:
- 25 pomegranate juice
- 450 lime, juice of
- 1 sugar
- 150 bananas
- 4
Instructions:
1. Combine all ingredients except bananas in saucepan over medium high heat, and bring to a boil.
2. Halve bananas and remove peels. Place in boiling liquid and return to boil. Reduce heat and simmer until bananas are cooked through, about 8 minutes.
3. Remove bananas. Continue to cook liquid, keeping at a bare simmer, until it is reduced to a thick syrup.
4. Strain syrup to remove pieces of jalapeno and pour into squeeze bottle.
Title: Fresh Fruit and Lavender Parfaits
Ingredients:
- 1 amaretti cookie
- 1 nectarines
- 2 dried lavender blossoms
- 1 granulated sugar
- 1 dried lavender blossoms
- 2
Instructions:
1. *Note: Use a combination of fruit of your choice for this dessert.
2. Parfaits: About an hour before preparing the dessert, chill a metal or glass bowl (3 or 4 cup capacity) and the beaters of an electric mixer in the freezer.
3. Tip: You can also freeze the parfait or wine glasses.
4. Pour the cold heavy cream into the chilled bowl and stir in 3 tablespoons lavender sugar. Whip at high speed until the cream has doubled in volume and will hold a soft peak. This will take a few minutes.
5. In four parfait or wine glasses, alternate layers of the cookies, the fruit and the whipped cream. Repeat with one more layer.
6. Garnish each serving with sprinkle of the lavender buds.
7. Serve immediately.
8. Lavender Sugar*: Grind on PULSE 1 cup granulated sugar and 2 Tablespoons dried lavender buds together in a blender until the sugar takes on a purple hue and the lavender buds are no longer visible.
9. *Please note that this will make more lavender sugar than you will need for the recipe. Store and use the extra lavender sugar for sweetening lemonade, tea or coffee, in baked goods, etc.
Title: Butter Sponge Cake
Ingredients:
- 4 eggs
- 4 granulated sugar
- 1 unsalted butter
- 1 vanilla extract
- 1 fresh lemon rind
- 1 all-purpose flour
- 1 1/2 cornstarch
- 2 ground mace
- 1/8
Instructions:
1. Set oven at 350 degrees.
2. Grease & flour a 9" tube pan or a long, narrow bread pan.
3. Add vanilla & lemon rind to butter.
4. Combine eggs, egg yolks & sugar in large mixing bowl. Beat for one minute. Set bowl over half-filled pan of hot water but do not let bowl touch water.
5. Place pan over low heat until contents of bowl are lukewarm, stirring occasionally to prevent eggs from cooking on bottom.
6. Remove bowl from pan & beat mixture until cool & triple in bulk.
7. Sprinkle flour, cornstarch & mace on top of egg mixture & fold in gently.
8. Add butter mixture gradually & fold only till no streaks of butter show.
9. Pour into pan. Bake about 40 minutes or until golden brown.
10. Remove from pan immediately.
11. Allow to cool completely before slicing.
Title: Chocolate Less Mints
Ingredients:
- 4 cream cheese
- 1 butter
- 1/4 margarine
- 4 powdered sugar
Instructions:
1. Mix cream cheese, butter and pepermint extract together; gradually add the powdered sugar. Add enough to have a very stiff dough - may have to add more then 4 cups powdered sugar.
2. Dough will be very thick. Roll into balls and flatten with a glass with powdered sugar on the bottom. Place in an airtight container; layers seperated by wax paper and refrig.
Title: Eggnog Snowman Cookies
Ingredients:
- 3/4 sugar
- 3/4 butter
- 1/3 egg
- 1 vanilla extract
- 1 all-purpose flour
- 2 1/2 baking powder
- 1 ground nutmeg
- 1/2 salt
- 1/4 powdered sugar
- 3
- 1/4
- 1 -2
Instructions:
1. In a large mixing bowl, combine the sugar and butter.
2. Beat at medium speed, scraping the bowl often, until mixture is creamy (1-2 minutes).
3. Add 1/3 cup eggnog, egg, and vanilla extract.
4. Continue beating until well mixed (1-2 minutes).
5. Reduce speed to low and add flour, baking powder, nutmeg, and salt.
6. Beat until dough is well mixed (1-2 minutes).
7. Divide dough in half and wrap each half in plastic wrap.
8. Refrigerate dough until firm, at least 1 hour.
9. Preheat oven to 375°F.
10. Roll out dough, one half at a time, on a lightly floured work surface to a 1/4 inch thickness.
11. Cut out cookies with 3-4 inch snowman cookie cutter.
12. Place 2 inches apart on ungreased baking sheet (I use silipat mat).
13. Bake for 8-10 minutes until lightly browned.
14. Remove from oven and cool completely.
15. Meanwhile, in a medium bowl, mix all frosting ingredients until creamy.
16. Frost snowmen with white frosting.
17. Use the tinted frosting to decorate the cookies as desired.
18. Add min chips for eyes and buttons.
19. For a wavy effect, pipe tinted frosting in parallel lines.
20. Drag a toothpick through frosting before it sets.
Title: Healthier Carrot Cake
Ingredients:
- 4 eggs
- 1/2 white sugar
- 1/2 brown sugar
- 1 vanilla extract
- 3 all-purpose flour
- 2 baking soda
- 2 baking powder
- 2 salt
- 1/2 ground cinnamon
- 3 nutmeg
- 1/2 crushed pineapple
- 1 carrots
- 3 pecans
- 1 reduced-fat cream cheese
- 6 butter
- 1/3 confectioners' sugar
- 2 1/2 vanilla extract
- 1 pecans
- 1
Instructions:
1. Preheat to 350°F.
2. Beat eggs, oil, sugar and vanilla together in a large bowl. Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg and mix until combined.
3. Stir in the grated carrots and crushed and drained pineapple. Then, fold in the pecans.
4. Grease a 9 by 13" pan and pour the batter inches.
5. Bake in preheated oven for about 45 minutes, using the toothpick test to check doneness. Turn out onto a wire rack to finish cooling after pulling the cake out from the oven for about 10 minutes.
6. As the cake cools, make the FROSTING. Beat the cream cheese, butter, confectioners' sugar, and vanilla extract until it creams together as one. Fold in the chopped nuts.
7. After the cake is completely cooled, frost the cake with this cream cheese frosting.
Title: Sunshine Cake
Ingredients:
- 1 1/2 cake flour
- 1 sugar
- 1 1/2 vanilla
- 2 cream of tartar
- 1 1/2 raspberries
- 4 lemon peel
- 12 lemon juice
- 1
- 2
Instructions:
1. In a very large bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift cake flour and 3/4 cup of the sugar together 3 times.
2. Preheat oven to 375°F Add vanilla and cream of tartar to egg whites; beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form (tips stand straight). Sift about one-fourth of the flour mixture over egg white mixture; fold in gently. Repeat sifting and folding in with the remaining flour mixture, using one-fourth of the flour mixture each time. Transfer half of the egg white mixture to another bowl; set both bowls aside.
3. In a medium bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon-colored. Fold egg yolk mixture into one portion of the egg white mixture. Alternately spoon dollops of yellow and white batters into an ungreased 10-inch tube pan. Gently cut through the batters with a knife or a narrow metal spatula.
4. Place tube pan on the lowest oven rack. Bake for 35 to 40 minutes or until cake springs back when lightly touched near center. Immediately invert the cake in the pan, standing the center tube over a tall-neck bottle. Cool thoroughly. Loosen cake from pan; remove cake. Frost with Lemon Fluff. If desired, garnish with raspberries and orange and/or lemon peel strips. Store cake in refrigerator.
5. Lemon Topping:
6. Thaw one 12-ounce container frozen light whipped dessert topping. Fold 1 teaspoon finely shredded lemon peel and 2 tablespoons lemon juice into thawed dessert topping. (Add more peel and/or juice for a more intense flavor.).
Title: Roy Yamaguchi's Haupia Cake
Ingredients:
- 1 cake flour
- 1 baking powder
- 2 eggs
- 1 sugar
- 1/2 water
- 2 unsalted butter
- 4 unsweetened coconut milk
- 2 water
- 1 sugar
- 1/4 cornstarch
- 1
Instructions:
1. Preheat the oven to 350 degrees and grease an 8 inch square cake pan or 9 inch round pan.
2. To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl.
3. Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick.
4. Gradually add the sugar to the eggs and beat at medium speed for 4 or 5 minutes, until light and fluffy.
5. Add the flour mixture to the eggs and beat at medium-low speed until just combined.
6. Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined.
7. Pour the batter into the prepared baking pan. Bake in the over for 20 to 25 minutes, or until an inserted toothpick come out clean.
8. Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight.
9. To prepare the haupia, place the coconut milk, 1 cup of the water and the sugar in a saucepan and bring to a boil.
10. Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture returns to a boil and thickens. Remove from the heat and keep warm in a double boiler.
11. Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make two even layers. Pour the haupia over the bottom layer, to a thickness of about ½ inch.
12. Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake, using a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake - or eat it before your company arrives!).
13. Refrigerate the cake for 3 to 4 hours. When ready to serve, sprinkle the shredded coconut on top the cake.
Title: Dreamy Chocolate Mint Sauce
Ingredients:
- 1 sugar
- 1/2 butter
- 3/4 water
- 1/4 light corn syrup
- 12 creme de menthe
- 1/4
Instructions:
1. in 2 qt saucepan combine sugar butter, water and corn syrup.
2. cook over med heat, stirring constantly until mixture comes to a full boil (5 to 8 min).
3. boil 3 minutes, remove from heat, immediately add chocolate chips, beat with wire whisk or rotary beater until smooth.
4. stir in creme de menthe, and whisk.
5. serve as you desire.
Title: Lemon and Blueberry Shortcakes
Ingredients:
- 7 fresh lemon juice
- 6 sugar
- 4 lemon
- 1 sugar
- 5 all-purpose flour
- 1 1/4 yellow cornmeal
- 1/4 baking powder
- 1 1/2 salt
- 1/2 baking soda
- 1/4 unsalted butter
- 6 blueberries
- 8 water
- 3 1/4 sugar
- 6 mint sprig
- 3 lemon slice
- 1
- 2/3
Instructions:
1. For Curd:.
2. Combine lemon juice, sugar and egg yolks in heavy medium saucepan. Whisk over medium heat until mixture thickens and just comes to boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. (Can be prepared 1 day ahead. Cover and refrigerate.).
3. For Biscuits:.
4. Preheat oven to 400°F Using vegetable peeler, remove peel from lemon in strips. Squeeze 2 tablespoons juice from lemon; reserve juice. Place peel and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add flour, cornmeal, baking powder,salt and baking soda; process to blend. Add butter; process until mixture resembles coarse meal. Add 6 tablespoons cream and 2 tablespoons lemon juice; process just until moist clumps form. Gather dough into ball; flatten into disk. Pat out dough on lightly floured surface to 3/4-inch-thick round. Using floured 2 1/2-inch-diameter cutter, cut out rounds. Gather scraps; pat out to 3/4-inch-thick round. Cut out enough additional rounds to equal a total of 6. Place on heavy large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar. Bake biscuits until cooked through and golden, about 15 minutes. Transfer to plate. Cool. (Can be made 3 hours ahead. Let stand at room temperature.).
5. For Sauce:.
6. Combine 1 1/2 cups blueberries, water, blueberry spread and sugar in heavy small saucepan. Stir gently over medium-high heat until mixture come to boil and berries begin to release juices, about 2 minutes. Remove from heat. Mix in 1 1/2 cups blueberries. Cool. Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits horizontally in half. Place bottoms on 6 plates. Spoon some sauce, then lemon curd mixture over each. Place biscuit tops over. Garnish with 1/4 cup blueberries, and mint and lemon slices, if desired.
Title: Strawberry Fritters
Ingredients:
- 2 strawberries
- 1/2 icing sugar
- 250 golden syrup
- 1/2 icing sugar
- 200 ice cream
- 1 self raising flour
- 1 beer
- 1 water
- white wine
- lemon juice
- caster sugar
Instructions:
1. Combine the batter ingredients and mix well.
2. Heat the oil in a small saucepan to about 130C (not too hot- this is very important).
3. Roll each strawberry in icing sugar until it's completely coated.
4. Dip into the batter, then gently drop into the oil and cook for about 1 minute or until golden brown.
5. Place on a paper towl to drain before serving.
6. You can fry several at a time depending on the size of your pot.
7. Serve the strawberry fritters immediately with vanilla ice cream drizzled with golden syrup and dusted with icing sugar.
Title: Apple Crisp for 2
Ingredients:
- 1 apple
- 1 all-purpose flour
- 1 brown sugar
- 1 oatmeal
- 1/8 cinnamon
- 1 ground nutmeg
- 1 salt
- 1 butter
- margarine
Instructions:
1. Place apple in a small greased baking dish.
2. In a small bowl, combine the dry ingredients; cut in the butter until crumbly. Sprinkle over the apple slices.
3. Bake, uncovered, at 375 degrees ro 30-35 minutes or until apple is tender.
Title: Coconut Cream Delight
Ingredients:
- 1 flour
- 1/4 brown sugar
- 1 coconut
- 1/2 butter
- 3
- 1/2
Instructions:
1. Crust:
2. Mix all ingredients until crumbly. Spread on cookie sheet and bake in 400 oven until lightly browned. When cooled, spread three-quarters of the crumbs in a square cake pan. Reserve remaining crumbs to sprinkle over whipped cream.
3. Topping:
4. Prepare pudding. Spread over crumb base. Top with whipped cream. Sprinkle reserved crumbs over top.
Title: Tres Leches Cake
Ingredients:
- 3 milk
- 3 all-purpose flour
- 1/4 baking powder
- 1 cream of tartar
- 2 sugar
- 1/8 sweetened condensed milk
- 1 evaporated milk
- 1 light corn syrup
- 1
- 2/3
- 2
Instructions:
1. Let the first 3 egg whites, the egg yolks and the ¼ cup milk stand at room temperature for 30 minutes. In a medium bowl combine flour and baking powder; set aside. Grease 9x9x2-inch baking pan; set aside.
2. In a large mixing bowl combine the egg whites and cream of tartar. Beat on medium speed of an electric mixer until soft peaks form; gradually add 1 cup sugar while beating on high speed. Beat in egg yolks, 1 at a time, beating well after each addition. On low speed, beat in flour mixture ¼ at a time. Beat in ¼ cup milk just until combined. Pour into prepared pan.
3. Bake in a350 degree oven for 25 to 30 minutes of until a toothpick inserted into the center comes out and top springs back when lightly touchedt. Let cool on a wire rack.
4. Combine whipping cream, sweetened condensed milk, and evaporated milk. With a tooth pick, poke holes in top of cake at 1 inch intervals. Pour milk evenly over top. Cover and refrigerate over night.
5. For topper, in a large heat proof bowl, combine corn syrup and remaining 2 egg whites. Bring 1 inch of water to a simmer in a very large skillet. Place the bowl in the skillet of simmering water. Beating constantly with a hand-held electric mixer, beat 2-3 minutes or until temperature registers 140 degrees on an instant-read candy thermometer. Continue beating over hot water for 5 minutes. Carefully remove bowl from pan. Beat 2-3 minutes longer or until cool. Spoon atop cake. Serve within 2 hours. When cut milk seeps out and pools around cake.
Title: Southern Bread Pudding
Ingredients:
- 4 butter
- 4 milk
- 4 sugar
- 1 eggs
- 3 vanilla
- 2 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Break bread in small pieces and put in a 9x12 baking dish. Melt the butter and pour over the bread.
2. Mix the milk, sugar, eggs, vanilla, cinnamon, and nutmeg.
3. Drain all the liquid from the canned fruit. Discard the liquid. Add the canned fruit to the milk mixture.
4. Pour the entire mixture over the bread.
5. Cook in 350 degree oven for 1 hour or until top is nicely browned.
Title: Gingerbread Cupcakes W/Cream Cheese Frosting
Ingredients:
- 6 butter
- 1/2 granulated sugar
- 1/4 Splenda Sugar Blend for Baking
- 2 light molasses
- 1/2 eggs
- 1 unsweetened applesauce
- 3/4 all-purpose flour
- 1/4 whole wheat pastry flour
- 1 candied ginger
- 1 ground ginger
- 1/4 ground cinnamon
- 1/4 ground cloves
- 2 ground nutmeg
- 1 baking powder
- 1/2 baking soda
- 2 unsalted butter
- 2 cream cheese
- 2/3 confectioners' sugar
- 1/4
Instructions:
1. Preheat the oven to 350°F.
2. Butter or line a 12 muffin tin.
3. Cream 5 tablespoons of the butter with the sugar or Splenda. Add the molasses and the egg and the egg yolk.
4. Sift together the flour, ginger, cinnamon, allspice, nutmeg, and salt.
5. Dissolve the baking soda in the hot cocoa. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot cocoa mixture. Pour the batter evenly into the prepared muffin tin.
6. Bake at 350 for 20 minutes or until lightly springy to the touch. Cool in the pan and move to a rack.
7. To make frosting: Cream the 2 tablespoons butter and cream cheese, beat in confectioners sugar until fluffy. Add the lemon extract. Wait until the cupcakes are cool, then frost.
Title: Apricot Coconut Crumble Cake
Ingredients:
- 8 cream cheese
- 1/2 margarine
- 1 1/4 granulated sugar
- 1/4 milk
- 2 eggs
- 1 vanilla extract
- 1 3/4 flour
- 1 baking powder
- 1/4 baking soda
- 1/4 salt
- 10 apricots
- 2 flaked coconut
- 2/3 brown sugar
- 1 cinnamon
- 1/3 margarine
Instructions:
1. Preheat oven to 350°. Grease and flour 13x9-inch pan.
2. Combine top 3 ingredients, mixing at medium speed on electric mixer until well blended.
3. Gradually add milk, mixing well after each addition; blend eggs and vanilla.
4. Add combined dry ingredients to cream cheese mixture; mix well.
5. Pour half of batter into pan. Dot with the preserves and cover with the remaining batter.
6. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
7. Combine coconut, brown sugar, cinnamon and margarine; mix well.
8. Spread onto the cake and broil 3-5 minutes or until golden brown.
Title: Divine Chocolate Dream Dessert
Ingredients:
- 1 vanilla instant pudding mix
- 1 Cool Whip Topping
- 1 pecans
- 1
- 1/2
Instructions:
1. Prepare, and bake the chocolate cake mix according to directions, in a 13x9-inch cake pan; cool; remove to wire rack.
2. Meanwhile, prepare pudding according to package directions.
3. Spread the pudding evenly into the bottom of another 13x9-inch pan.
4. Tear the baked cake into small pieces, and gently push down into the pudding.
5. Drizzle with 3/4 cup chocolate syrup.
6. Spread with Cool Whip topping.
7. Drizzle with remaining syrup.
8. Sprinkle with chopped pecans.
9. Refrigerate until serving.
Title: Crispy Cheddar Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 1 1/2 egg
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine Flour and butter in a large bowl using a pastry cutter or 2 knives or your fingers until mixture resembles coarse crumbs.
3. Add the rest of the ingredients and mix until blended.
4. Shape dough into 3/4 inch or 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
5. Flatten slightly with a fork.
6. Bake for 15 to 17 minutes or until golden brown.
7. Transfer to wire racks to cool immediately.
8. Makes 48 small ro 30 large cookies.
Title: Dark Chocolate Fondue
Ingredients:
- 1 heavy cream
- 1/4 unsalted butter
- 12
Instructions:
1. In large saucepan over medium heat, combine cream and butter.
2. Bring to a simmer, stirring constantly.
3. Remove from heat.
4. Add morsels. Stir until melted and smooth.
5. Cool slightly. Then transfer to a fondue pot or ceramic bowl.
6. Serve immediately.
7. TO REHEAT: Reheat in microwave, 30 seconds, stir -- another 30 seconds, stir -- repeat until heated. Do not microwave for a longer time; you may burn the fondue.
Title: Malibu Rum (Or 99 Bananas) Cake
Ingredients:
- 1 instant coconut pudding mix
- 1 instant vanilla pudding
- 1 Malibu rum
- 4 eggs
- 1/2 sugar
- 1/4 butter
- 1/2 Malibu rum
- 1/4
Instructions:
1. Preheat the oven to 325 degrees. Prepare a bundt pan with spray and powdered sugar (won't leave white flour on your pretty cake!).
2. Beat together the cake ingredients for two minute Bake for approximately 45 min or a toothpick comes out clean.
3. While the cake is baking, melt the butter with the sugar in a saucepan until it boils. Remove from heat and stir in the rum. Cool slightly.
4. Using a chopstick or the end of a wooden spoon, poke holes in the cake. Drizzle the glaze over the cake while in the pan. Reserve 1/3 of the glaze.
5. Cool a bit longer; invert to the cake plate and drizzle on remaining glaze.
6. When serving, make a bed of coconut. Place the cake slice on top.
Title: Chocolate Crinkles
Ingredients:
- 1 granulated sugar
- 2 eggs
- 1/2 pure vanilla extract
- 4 flour
- 2 baking powder
- 2 salt
- 2 powdered sugar
- 1/2 parchment paper
- 1/2
Instructions:
1. In a medium bowl, mix together the cocoa powder, sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.
2. In another bowl combine the flour, baking powder, and salt. Stir flour mixture into the cocoa mixture.
3. Cover dough bowl with plastic wrap, put in refrigerator, and chill for at least 4 hours.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Line cookie sheets with parchment paper.
6. Roll the dough into one inch balls (a number 50 size scoop works well). Coat each ball in powdered sugar before placing onto parchment-lined cookie sheets.
7. Bake in preheated 350 degrees F oven for 10 to 12 minutes. Let the cooked cookies stand on the cookie sheet for at least 1 minute before transferring to wire racks to cool.
Title: Double Chocolate Surprise Brownies
Ingredients:
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 1/2 baking powder
- 1/2 salt
- 2 all-purpose flour
- 2/3 walnuts
- 1 cream cheese
- 1/2 butter
- 1 sugar
- 2 egg
- 1/4 vanilla
- 1 flour
- 1/2
- 1
Instructions:
1. For brownies:
2. Cream butter& sugar until smooth.
3. Add eggs, continuing to mix well Add vanilla Mix in the baking powder, salt and melted chocolate, stirring well.
4. Slowly add the flour, then fold in chocolate chips and nuts.
5. Reserve 1 cup of the mixture and pour remaining mixture into 9 X 9 square pan. Use Pam or parchment paper to line pan, for easier removal.
6. Filling:
7. Whip the cream cheese and butter together.
8. Gradually add the sugar, mixing together well.
9. Add the egg, vanilla and then the flour mixing well Pour the cream cheese mixture over the brownie mix in the pan.
10. Take the 1 cup of the reserve brownie mix and drop by spoonfulls over the cream cheese mixture and swirl slightly to"marble" the brownies.
11. Bake in a pre-heated 350 degree oven for 30-35 minutes.
12. Let brownies cool and cut into squares to enjoy!
Title: Rice Krispies Treats
Ingredients:
- 1 light corn syrup
- 1 sugar
- 1 1/2 peanut butter
- 5 chocolate chips
- 6
Instructions:
1. Bring corn syrup and sugar to full boil in a large pot.
2. Remove from heat.
3. Add peanut butter, mix well.
4. Add cereal. Mix well.
5. Press into buttered 13x9 pan.
6. Melt your chocolate chips and butterscotch chips together in a small saucepan. I use very low heat.
7. Spread over the top of the bars.
8. Please, DO NOT refrigerate these. If you do they'll come out hard as a ROCK.
9. These are best if let set at room temp.! And yes, the chocolate WILL set up. Takes a couple hours but better that way than in the fridge.
10. Also, nothing says you can't walk by and sneak a taste before they set up ;).
Title: Grandma's One Bowl Molasses Applesauce Cake
Ingredients:
- 2 1/4 white flour
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1/2 butter
- 1 molasses
- 1 egg
- 1 applesauce
- 3/4 raisins
- 1 1/2 lemon juice
- 3/4 powdered sugar
Instructions:
1. Sift dry ingredients, cut in butter. Stir in molasses, egg, applesauce, raisins.
2. Pour into greased and floured 8" square pan. Bake 350 for 40-45 minute.
3. Drizzle with glaze when cool.