lumicero/recipes-ing2inst huggingface dataset:
Title: Cordon Bleu Chocolate Roulade
Ingredients:
- 6 chocolate
- 5 eggs
- 8 caster sugar
- 3 -4 water
- 1 brandy
- 3 icing sugar
Instructions:
1. Line a 12" x 8" swiss roll tin with oiled greaseproof paper or brush a paper case with oil or melted shortening (instructions for making a paper case will follow).
2. Preheat oven to 350°F.
3. Separate the eggs.
4. Beat yolks and add sugar gradually until mixture is lemon coloured.
5. Melt chocolate in the water using a double boiler.
6. When the chocolate is a thick cream, remove from heat.
7. Whip the egg whites until they form a firm snow.
8. Add chocolate to egg yolk mixture.
9. Gently cut and fold the egg whites into the mixture and turn it into the prepared tin or case.
10. Bake in preheated oven for 10 to 15 minutes or until firm when touched.
11. Wet a clean cloth in cold water and wring out.
12. Remove roulade from oven, allow to cool slightly, then cover with cloth (this will prevent any sugary crust from forming).
13. Leave in a cool place for 12 hours or in a fridge overnight.
14. Whip the cream and flavour to taste with the essence.
15. Lay a piece of greaseproof paper on a flat surface.
16. Dust well with icing sugar.
17. Remove cloth and turn roulade upside down on the prepared paper.
18. Carefully remove paper from roulade.
19. Spread with the whipped cream.
20. Roll up like a swiss roll.
21. Place on a serving dish and dust well with icing sugar.
22. How to make a roulade case:
23. Use thick greaseproof paper or nonstick kitchen paper.
24. It should be 1 1/2 inches longer and wider than the pan you are using.
25. Fold a 1 1/2 inch border on all 4 sides.
26. Cut a slit at each corner and fold one cut piece over the other to miter the corners.
27. Use paperclips to secure the corners.
28. Slide the case onto a baking sheet.
29. Lightly brush with oil, melted butter or melted shortening before use.
Title: Grape-Nuts Custard
Ingredients:
- 1 sugar
- 1 flour
- 6 butter
- 2 eggs
- 3 milk
- 2
Instructions:
1. Mix sugar, flour, and grapenuts together.
2. Stir in melted butter.
3. Stir in eggs, one at a time.
4. Slowly stir in milk.
5. Pour into 1 1/2 quart, well buttered or sprayed baking dish.
6. Bake at 375 degrees for 1 hour.
7. Check for doneness by inserting clean knife into center. The knife should come out clean and top should be golden brown.
8. Serve warm with whipped cream or vanilla ice cream.
Title: Purple Cow Cupcakes
Ingredients:
- 2 all-purpose flour
- 2 cornstarch
- 1/4 salt
- 1 baking powder
- 1/2 baking soda
- 1 canola oil
- 1/3 vanilla extract
- 1/4 confectioners' sugar
- 1 salt
- 3 vanilla beans
- 3/4 soymilk
- 1/4
- 1 1/2
Instructions:
1. Grape Cupcakes:
2. Preheat the oven to 350 degrees F. and line 15 standard muffin tins with cupcake papers. In a large bowl sift together the flour, cornstarch, salt, baking powder and baking soda and whisk to distribute the dry goods throughout the mixture.
3. In a separate bowl, stir the grape juice, oil, yogurt and vanilla together and pour the wet mixture into the dry mixture. Stir just enough to combine. It's better to leave a few lumps rather than make the mistake of overmixing and winding up with tough cupcakes. A few lumps will ensure that you have soft moist tasty cupcakes.
4. Evenly portion the batter into your paper cups, fill each about two-thirds to three-quarters of the way. Bake for 15 to 20 minutes. Check with a clean knife or toothpick. If they aren't quite done let them bake for an extra five minutes. Make sure the cupcakes are cool before you frost them.
5. Depending on how you portion the mixture you could probably make more than 15 cupcakes.
6. "Melted Ice Cream" Frosting:
7. To make the frosting, place the margarine in a stand mixer. (I didn't have a mixer when I made these cupcakes so I had to make the frosting by hand with a fork.) Beat the margarine briefly to soften it. Add the sugar and salt, start on the lowest speed. Turn on the mixer for just one minute to incorporate the two.
8. Use a knife to slice the vanilla beans in two down the middle. Scrape the seeds out by dragging the knife down the cut centers. Add the seeds to the mixing bowl along with the soy milk and slowly begin to mix again.
Title: Ye Olde German Rice Pudding
Ingredients:
- 160 rice
- 3/4 milk
- 160 butter
- 90 lemon, zest of
- 1/2 sugar
- 160 eggs
- 10
Instructions:
1. Preheat oven to 325°F.
2. Boil the rice in water, just enough to soften the grains a little.
3. Boil the rice again in the 3/4 liters of milk until softened and translucent.
4. Strain, and set aside.
5. While the rice is cooling, grease a 3 qt pyrex or oven safe baking pan, and line it with bread crumbs.
6. Once the rice is cool, add the softened butter, chopped almonds, lemon rind, sugar, and egg yolks.
7. In a separate bowl, whip the egg whites to a stiff merangue.
8. Gently fold the egg whites into the rice mixture, just until combined.
9. Pour the mix into the baking dish.
10. Bake, uncovered, for about 1 1/4 hours or until set and the top is browned.
11. Let cool just long enough that you don't burn yourself and dig in :D.
Title: Rote Grütze German Mixed Berry Pudding
Ingredients:
- 2 1/4 sour cherries
- 1/2 plums
- 1 sugar
- 1/2 water
- 1 cornstarch
- rum
- milk
Instructions:
1. Wash fruit and pick through for stems (reserve 3/4 cup).
2. Combine the remaining fruit with water (reserving 1 cup), and sugar in a saucepan.
3. Bring to a boil and cook fruit over medium heat until done but still holding its shape.
4. Sweeten to taste with more sugar, if needed.
5. Stir corn starch into reserved water until dissolved and stir into the juice.
6. Bring to boil, cook until thickened, and remove from heat.
7. Blend in the rum if desired.
8. Mash reserved, uncooked fruit in blender and stir into the thickened juice.
9. Eat Rote GrÃ¼tze either hot or cold and serve with cold milk or cream.
Title: Spotted Dick! Traditional British Steamed Fruit Sponge Pudding
Ingredients:
- 100 self raising flour
- 1 salt
- 50 vegetable suet
- 50 butter
- 50 caster sugar
- 50 currants
- 1 egg
- 4 milk
Instructions:
1. Grease a 600 ml (1 pint) pudding basin.
2. Mix together the dry ingredients.
3. Add the egg and sufficient milk to produce a smooth dropping consistency.
4. Place the mixture into prepared pudding basin.
5. Cover with pleated greaseproof paper and foil and steam for about 1½ hours.
6. Turn out and serve hot with custard or syrup.
Title: Roasted Fruits in Cider
Ingredients:
- 2 walnut oil
- 1/4 maple syrup
- 2 pears
- 2 apples
- 2 apple cider
- 1/3 pecans
- 1/2
- 2
Instructions:
1. Heat the walnut oil in a large skillet over medium heat. Stir in maple syrup and balsamic vinegar.
2. Add the pears and apples. Partially cover and cook over medium-high heat until just tender, 8-10 minutes.
3. Remove from heat. Stir in dried fruits and apple cider.
4. Transfer to a serving bowl. Sprinkle pecans over top. Serve at room temperature. Enjoy!
Title: Garbage Candy
Ingredients:
- 1/2 sugar
- 1/2 white corn syrup
- 1 1/2 peanut butter
- 1/2 vanilla
- 1/2
- 2
Instructions:
1. Heat sugar, corn syrup and cocoa in a heavy sauce pan to boiling and then remove.
2. Add peanut butter, cornflakes, and vanilla.
3. Mix well and drop onto cookie sheet (line with foil or wax paper sprayed with Pam).
4. Let cool.
Title: Striped Delight
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 sugar
- 1/3 butter
- 1 margarine
- 1/4 cream cheese
- 2 sugar
- 3 milk
- 2 chocolate instant pudding
- 3 1/2 milk
Instructions:
1. For Crust: combine graham cracker crumbs, sugar and butter.
2. Press firmly into bottom of 13-by-9-inch pan.
3. Chill 15 minutes.
4. For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth.
5. Fold in 1 1/2 cups thawed whipped topping.
6. Spread mixture over prepared crust.
7. Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk.
8. Pour over cream cheese layer.
9. Chill several hours or overnight.
10. Before serving, spread 1 1/2 cups thawed whipped topping over pudding.
11. Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.
Title: German Chocolate Banana Cake
Ingredients:
- 1 banana
- 1 water
- 1 eggs
- 1/3 banana
- 3
- 1
- 1/4
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour 13x9" pan or two 9" cake pans.
3. In large bowl, combine cake mix, bananas, water, oil and eggs.
4. Beat at low speed until moistened; beat 2 minutes at highest speed.
5. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick comes out clean.
6. Cool completely.
7. In small bowl, combine frosting and mashed bananas.
8. If making layers, use a small amount to fill and ice the cake with the rest.
9. Either shave the chocolate bar into curls or melt and drizzle over the top of the cake.
10. Store covered in refrigerator.
Title: Orange Tapioca Pudding
Ingredients:
- 1/2 orange, zest of
- 1 lemon, zest of
- 1 orange
- 6 milk
- 1 quick-cooking tapioca
- 1 raw sugar
- 1/2 vanilla bean
- 1/4 salt
- 1/2 - 3/4 cornstarch
- 1
Instructions:
1. Remove the rind from the orange and lemon using the smallest holes on a box grater. Set aside. Cut the ends off the orange. Remove the peel and outer membranes by following the curve of the fruit with a paring knife. Cut and lift the orange sections away from the membranes. Place in a bowl, cover, and chill.
2. In a large saucepan combine the milk, rinds, and the remaining ingredients, including the vanilla seeds. Let sit for 5 minutes. Bring to a boil on medium heat, stirring constantly. Remove from the heat and cool for 30 minutes. Stir well, then place the mixture in a glass bowl, cover, and chill for 3-4 hours.
3. To serve, give the tapioca a quick stir and remove the vanilla bean. Spoon the tapioca into individual bowls and garnish with the orange sections.
4. Serves 6.
5. *Dried vanilla beans are about 5-8 inches long, wrinkled yet supple, and dark brown in color. To split, carefully cut lengthwise from end to end. Inside you will see a dark brown mass of seeds so tiny that they merge together into a soft pulp. Use a knife to scrape these seeds from the bean.
Title: Classic Buttercream Frosting
Ingredients:
- 3/4 unsalted butter
- 1/4 shortening
- 1/2 milk
- 1/4 salt
- 1 1/2 vanilla
- 2 confectioners' sugar
Instructions:
1. Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
2. Beat at low speed until combined.
3. Gradually add the other pound of sugar.
4. Stop and scrape sides.
5. Beat on high until mixture is light and fluffy.
6. Keep covered with plastic wrap to prevent crusting.
7. Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.
Title: Chocolate-Banana Empanadas
Ingredients:
- 4 bananas
- 2 sugar
- 1 cinnamon
- 4 confectioners' sugar
- 1 1/2 all-purpose flour
- 1 masa harina
- 1 baking powder
- 1 salt
- 1/2 unsalted butter
- 1 egg
- butter
Instructions:
1. Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth – you should still have pieces of banana chunks. Spoon a generous tablespoon of the banana filling on the empanada pastry circles and stick a piece of chocolate on top. Form and bake the empanadas as directed in the recipe. Dust with confectioners’ sugar and serve hot.
2. For the Empanada Dough:
3. In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
4. Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
5. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
6. Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
Title: Apple Crumble
Ingredients:
- 1/2 cornstarch
- 4 fresh lemon juice
- 1 1/2 granny smith apples
- 2/3 granulated sugar
- 1 salt
- 1 ground cinnamon
- 1 ground nutmeg
- 1 flour
- 1/4 granulated sugar
- 1 granulated sugar
- 1/4 brown sugar
- 1/8 table salt
- 2 vanilla
- 6 unsalted butter
- 1/2
Instructions:
1. Adjust oven racks to lower and middle positions; heat oven to 350°F.
2. FOR THE FILLING: Meanwhile, combine cornstarch and lemon juice in large bowl until cornstarch is dissolved. Add apples, sugar, salt, cinnamon, and nutmeg; toss to combine. Transfer mixture to 8-inch square glass baking dish. Cover tightly with foil and set aside.
3. FOR THE TOPPING: Combine flour, sugars, (reserving 1 tablespoons granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine, about 5 one second pulses. Add butter and half of almonds; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining almonds over mixture and combine with 2 quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2 inch chunks, with some smaller, loose bits). Place topping mixture on middle rack in oven and apple filling mixture on lower rack. Bake topping until chunks are lightly browned and firm, about 20 minutes. Remove both topping and apples form oven.
4. TO ASSEMBLE AND BAKE: Remove foil from apple filling and gently stir. Grasping edges of parchment paper, slide topping over apples and spread into even layer with spatula, packing down lightly and breaking up very large pieces. Sprinkle remaining tablespoon sugar over top and place on middle oven rack. Bake until well browned and fruit is tender and bubbling around edges, about 25 minutes. Cool on wire rack until warm, at least 15 minutes; serve.
Title: Polvorones Sevillanos (Mexican Cookies)
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 brown sugar
- 1 baking soda
- 1/2 salt
- 2 eggs
- 1 1/2 vanilla bean paste
- 1/4 vanilla extract
- 3 1/2 all-purpose flour
- 1 flaked coconut
- 1/4 lemon peel
- 1 lime peel
- 1 flaked coconut
- 1 powdered sugar
- 2 lemon juice
- 2 -4
Instructions:
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
2. Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally.
3. Beat in eggs, vanilla paste, and coconut extract until combined.
4. Beat in as much of the flour as you can with the mixer, using a wooden spoon, stir in any remaining flour.
5. Stir in the 1 cup coconut, candied pineapple, and the citrus peels.
6. Divide dough into thirds and shape each portion of dough into a 12-inch-long roll.
7. Wrap rolls in plastic wrap or waxed paper and chill for 4 hours or until firm enough to slice.
8. Preheat oven to 350 degrees F.
9. Cut rolls into 1/2-inch-thick-slices.
10. Place slices 1 inch apart on an ungreased cookie sheet, bake in the preheated oven for 9 to 10 minutes or just until centers are set.
11. Transfer cookies to a wire rack; let cool.
12. Drizzle tops of cookies with Lemon Glaze and sprinkle with additional toasted coconut.
13. Let stand until glaze is set. Makes about 60 cookies.
14. LEMON GLAZE:
15. In a medium bowl, stir together powdered sugar and enough lemon juice to make an icing of drizzling consistency.
16. STORAGE:
17. Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Title: Rice Puff Treats
Ingredients:
- 3 miniature marshmallows
- 4 vanilla
- 5
- 1/4
Instructions:
1. Spray a 9x12 pan with cooking spray.
2. Melt the better spread in a large saucepan over low heat.
3. Add marshmallows and stir.
4. When marshmallows are almost completely melted, add vanilla.
5. Stir until completely melted.
6. Mix in rice puffs. stir until well coated.
7. Spread the mixture evenly into the pan.
8. Press the mixture into the pan with a sheet of wax paper. This will flatten them out.
9. Refrigerate for 30 minutes.
10. Remove the wax paper, cut with a butter knife.
Title: Brownies (With Carrot and Spinach)
Ingredients:
- 3 carrot
- 1/2 spinach
- 1/2 light brown sugar
- 1/2 butter
- 1/4 pure vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 2 salt
- 3/4
- 1/2
Instructions:
1. Preheat the oven to 350°. Coat an 8" x 8" baking pan with cooking spray.
2. Melt the chocolate in a double boiler or over a very low flame.
3. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine and vanilla and whisk until smooth and creamy, 1-2 minutes.
4. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
5. Pour the batter into the pan and bake 35-40 minutes. Cool completely in the pan before cutting into 12 bars.
Title: Peanut Butter Chocolate Dessert
Ingredients:
- 20 butter
- 2 margarine
- 1 cream cheese
- 1/2 peanut butter
- 1 1/2 powdered sugar
- 1 Cool Whip
- 15 milk
- 1 chocolate fudge instant pudding mix
- 1
Instructions:
1. Put 16 cookies in a heavy duty zip-lock bag and crush (I use a rolling pin).
2. Pour crumbs into a bowl; add butter and toss to coat.
3. Press crumb mixture into the bottom of an ungreased 9-inch square dish.
4. In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth.
5. Fold in half of the Cool Whip.
6. Spread over crust.
7. Sprinkle with chopped peanut butter cups.
8. In another bowl, beat the milk, pudding mix and remaining powdered sugar on low for 2 minutes.
9. Fold in the rest of the Cool whip.
10. Spread over the peanut butter cups.
11. Crush the remaining cookies and sprinkle over the top.
12. Cover and chill for at least 3 hours.
Title: Surprise Apple Salad
Ingredients:
- 3 tart apples
- 3 Cool Whip
- 1
Instructions:
1. Add all ingredients to a large mixing bowl.
2. Stir to combine.
3. Refrigerate for 2 hours before serving.
4. I spoon this into little dessert cups and serve.
Title: Instant Backpacking Pudding
Ingredients:
- 102 instant pudding mix
- 3/4 skim milk powder
Instructions:
1. Before your trip: Empty the pudding mix into a bowl. Add the Instant Skim Milk Powder and mix well. Divide mixture evenly into 4 baggies.
2. At camp: Pour powder into a bowl. Add 1/2 cup cold water. Mix well to get all lumps out. Let stand 3-5 minutes until set. Enjoy the pudding while your campmates are jealous over your awesome dessert.
3. Tip 1: Label the baggies "Instant Pudding - add 1/2c water, mix well, let set, enjoy!
4. Tip 2: Choose your camping style: If you empty the powder into a bowl at camp, then you have a bag to reuse (but you have to wash the bowl). If you add water to the baggie, zip it closed and knead it to mix well, then eat it out the bag (Saves washing a bowl, but you have a dirty bag to add to your trash to carry out).
Title: Tahiti Blondies
Ingredients:
- 1 1/2 flour
- 1 1/2 light brown sugar
- 1 baking powder
- 1/4 salt
- 3/4 butter
- 2 eggs
- 2 vanilla
- 3/4 flaked coconut
- 1 1/2 white chocolate chips
- 1 crushed pineapple
- 1/2
Instructions:
1. Preheat oven the 350°F.
2. Spray a 9x-inch13 pan with cooking spray (and line with parchment paper if you want to remove the blondies to cut into circles).
3. Mix flour, baking powder, and salt and set aside. In another bowl, beat the butter and brown sugar. Add the eggs and vanilla and stir. Blend in the flour mixture, then add the coconut, nuts, pineapple, and white chocolate. Do not over mix or the blondies will be tough. Pour into the pan.
4. Bake for 25 - 30 minutes, or until lightly golden. Do not over bake. Cool before cooking.
5. F.Y.I-I used cashews instead of the macadamia nuts and a round cookie cutter to replicate the Blondies on the show!
Title: Chai Coconut Banana Cupcakes
Ingredients:
- 1 milk
- 3 chai tea teabags
- 1 1/2 butter
- 1 sugar
- 3 bananas
- 3 cake flour
- 1/2 salt
- 1 baking soda
- 1 ginger
- 1 cinnamon
- 1 1/2 vanilla
- 5 powdered sugar
- 2/3 chopped coconut
Instructions:
1. Preheat oven to 350.
2. In a small saucepan combine 1 cup milk and 3 chai tea bags. Let sit over low heat for 15-20 minutes.
3. Cream 2 sticks butter and 1 cup sugar until light and fluffy. Add eggs and continue to beat 3-4 minutes on medium speed. Mix in mashed bananas.
4. Add sifted cake flour, baking soda, salt, ginger and cinnamon and mix until blended. Stir in vanilla and 2/3 cup chai infused milk. Pour cupcake batter into cupcake pans. Bake for 18-20 minutes until golden brown.
5. To prepare frosting, cream 1 stick butter. Add 5 cups powered sugar (1 cup at a time). Slowly add in 1/3-1/2 cup chai milk. Beat until smooth. Stir in chopped coconut.
6. Allow cupcakes to fully cool before topping with frosting.
7. Makes 24 cupcakes.
Title: The Dark and Handsome Mousse for Dark and Handsome Men
Ingredients:
- 3 milk
- 1/4 brandy
- 3 very strong coffee
- 4 eggs
- 1/8 salt
- 1/8 cream of tartar
- 3/4 sugar
- 1/2 vanilla
- 4 -6 mint
Instructions:
1. Put chocolate and milk in the top of a double boiler and stir over hot water until smooth.
2. Blend in liquor and remove from heat.
3. In a bowl, beat egg whites until foamy.
4. Add salt, cream of tartar, and beat until soft peaks form.
5. Gradually add 1/2 cup sugar, and continue beating until mixture holds a stiff peak.
6. In another bowl beat egg yolks until thick and pale, and then beat in remaining sugar.
7. Gently stir egg yolk and sugar into the chocolate, then add the vanilla.
8. Carefully fold in egg whites.
9. Pour chocolate mixture into individual moulds or ramekins and chill.
10. Garnish each ramekin with a sprig of mint, if desired.
Title: Choc Chip Date Nut Cake
Ingredients:
- 1/2 dates
- 1 baking soda
- 1 1/4 boiling water
- 3/4 shortening
- 1 sugar
- 2 eggs
- 1 1/2 flour
- 2 salt
- 1/2 sugar
- 1/2 chocolate chips
- 1 walnuts
- 1/2
Instructions:
1. First pour baking soda and boiling water over chopped dates set aside to cool.
2. Cream together 3/4c shortening, 1c sugar, & 2eggs. Set aside.
3. Date mixture-Sift together 1 1/2c flour, 2tbl sp Coacoa, 1/2 tsp salt.
4. now add the date mixture to the creamed mixture and stir in the cooled dates.
5. Put into a sprayed and lightly floured 9 X 13 pan. I just use Pam w/ flour nonstick spray.
6. Topping- Stir together 1/2c sugar, 1c choc chips, 1/2c chopped walnuts. Mix together and sprinkle over cake.
7. Bake at 350 for 35-40 min or untill toothpick comes out almost clean. Do not over bake!
Title: Nanaimo Bars
Ingredients:
- 1/2 unsalted butter
- 1/4 white sugar
- 5 egg
- 1 graham cracker crumbs
- 1 3/4 coconut
- 1/2 unsalted butter
- 1 vanilla custard powder
- 1/2 icing sugar
- 2 unsalted butter
- 2
- 4
- 2
Instructions:
1. Melt the first three ingredients in top of double broiler.
2. Add egg and stir to cook and thicken.
3. Remove from heat.
4. Stir in remaining ingredients.
5. Press firmly into a ungreased 8x8 pan.
6. -------Secondlayer--------.
7. Cream together butter, cream, custard powder and icing sugr.
8. Spread over bottom layer.
9. -----ThirdLayer------.
10. Melt chcolate and butter over low heat.
11. Cool.
12. Whe cool but still liquid pour over second layer and chill well in refirgerator.
13. Cut into bars and serve.
Title: No Fuss Chocolate Oatmeal Cookies
Ingredients:
- 1 margarine
- 1 butter
- 1/2 brown sugar
- 2 granulated sugar
- 1 eggs
- 1 1/2 - 2 vanilla
- 1 flour
- 1/2 baking soda
- 3 salt
- 3 quick oats
- chocolate chips
Instructions:
1. In a large bowl cream together butter, sugars and vanilla. Beat in egg. Mix in flour, baking soda, and salt.
2. Stir in oatmeal and chocolate chips until well blended.
3. On a baking sheet place a ball of dough 2 inches between each other.
4. Bake at 350 degrees F. for about 8-10 minutes.