lumicero/recipes-ing2inst huggingface dataset:
Title: Victorian Marguerites
Ingredients:
- 3 all-purpose white flour
- 1/2 salt
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1 mace
- 1 unsalted butter
- 3 granulated sugar
- 1/2 lemon zest
- 3 eggs
- 1/2 fresh lemon juice
- 2 1/2 powdered sugar
- 1/2 orange marmalade
Instructions:
1. Preheat oven to 375°F
2. Grease several baking sheets or coat with nonstick spray.
3. In a large bowl, thoroughly stir flour, salt, cinnamon, nutmeg or mace, set aside. In another large bowl with electric mixer on medium speed, beat together butter and sugar till light and well blended.
4. In another bowl, with electric mixer on high speed, beat egg yolks and 3 tbs warm water until light colored and thickened, 2-3 minutes. Beat the egg yolk mixture and lemon zest into the butter mixture until well blended and smooth.
5. Gradually beat or stir in the flour mixture, until evenly incorporated. divide dough in half.
6. Place each portion between large sheets of wax paper and roll out each portion 1/3" thick; check underside of dough and smooth out any wrinkles. Working with one portion of dough at a time, gently peel away, then pat one sheet of wax paper back into place. Flip the dough over, cut out the cookies.
7. If at any point dough softens too much, transfer back to chill. Using spatula, carefully transfer cookies to baking sheets, spacing about 1 1/4 inches apart.
8. Reroll any dough scraps. Continue cutting out cookies till all dough is used.
9. Bake the cookies one sheet at a time in the upper third of oven for 8 -10 minutes, or faintly colored on top and just slightly darker at edges. Reverse sheets halfway through to ensure even browning. Transfer sheets to wire rack and let stand 1-2 minutes for cookies to firm up slightly. Transfer cookies to rack to cool completely.
10. FROSTING: In large bowl with mixer on low speed, beat the egg whites, lemon juice and powdered sugar till blended.
11. Increase the speed to high and beat 2-3 minutes or until glossy and stiffened.
12. Preheat oven to 325°F Coat baking sheets with nonstick spray--thinly spread the cookie tops with layer of marmalade or preserves. Spread cookie with frosting to cover their sides.
13. Place cookies on baking sheets, spacing 1 inch apart. Bake 8-11 minutes or frosting is just tinged with color.
14. Let stand 15 minutes before serving. Store cookies airtight for up to 10 days or freeze up to 1 month.
15. Once frosted, cookies should be eaten within 3 days.
Title: Raisin Bread Pudding
Ingredients:
- 16 raisins
- 1 evaporated milk
- 2 eggs
- 4 butter
- 4 margarine
- 3/4 brown sugar
- 2 vanilla extract
- 1 cinnamon
- 1/2 nutmeg
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 12" x 8" baking dish.
3. Combine bread and raisins in a large bowl.
4. Combine evaporated milk, eggs, butter, brown sugar, vanilla extract, cinnamon and nutmeg in a medium bowl.
5. Pour egg mixture over bread mixture, combine well.
6. Pour mixture into prepared baking dish.
7. Let stand for 10 minutes.
8. Bake 35 to 45 minutes or until center is set.
9. Serve warm with a caramel sauce if desired.
Title: Best Ever Peanut Butter Chocolate Molten Cakes
Ingredients:
- 4 butter
- 1/2 icing sugar
- 1 eggs
- 2 flour
- 2
- 6
- 1/4
Instructions:
1. Heat oven to 425°F Butter 4 (3/4-cup) custard cups or soufflé dishes and place on baking sheet.
2. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with whisk until chocolate is completely melted.
3. Add sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour.
4. Pour 1/2 the batter evenly into prepared cups. Spoon 1 tablespoons peanut butter into centre of batter in each cup. Cover with remaining batter.
5. Bake 14 minutes or until sides are firm but centers are still soft. Let stand 1 minute. Carefully run small knife around edges of cakes to loosen.
6. Invert cakes onto dessert plates. Cut in half to serve.
Title: Chocolate Zucchini Cake
Ingredients:
- 1 butter
- 1/2 sugar
- 1 1/2 eggs
- 2 buttermilk
- 1/2 vanilla
- 1 flour
- 2 1/2 baking soda
- 1/4 baking powder
- 1 salt
- 1/2 cinnamon
- 1/2 zucchini
- 1/2 chocolate chips
- 2
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease a 9 by 13 dish.
3. Using electric mixer, cream butter, oil, and sugar.
4. Add eggs, milk, and vanilla, and mix well.
5. Add flour, cocoa, baking soda, baking powder, salt, and cinnamon, and mix well.
6. Stir in zucchini and chocolate chips.
7. Pour batter into dish.
8. Bake until a toothpick inserted in the center of the cake comes out clean, about 35-40 minutes.
Title: Bit of Spice Prune Cake
Ingredients:
- 2 flour
- 1 canola oil
- 2 sugar
- 3 eggs
- 1 buttermilk
- 1 nutmeg
- 1 salt
- 1 cinnamon
- 1 baking soda
- 1/4 allspice
- 1 vanilla
- 1 prune
- 1/2 sugar
- 1/2 buttermilk
- 1/4 butter
- 1/2 baking soda
Instructions:
1. Mix ingredients all together.
2. Pour into 13 x 9-inch greased pan.
3. Bake at 350°F for approximately 40 - 45 minutes. Check very carefully. My mom didn't put down the time in the oven.
4. While cake is cooking, put ingredients for topping in pan. Bring to a boil.
5. While cake is still hot, pierce the top with a fork.
6. Spoon topping over cake until it is absorbed.
Title: Red Velvet Cookies
Ingredients:
- 200 plain flour
- 115 butter
- 150 brown sugar
- 50 granulated sugar
- 20 cocoa powder
- 1 egg
- 1 milk
- 1 vanilla extract
- 1 baking powder
- 1/4 salt
- 1 1/2
Instructions:
1. Cream together the butter and sugar until light and fluffy, then beat in the egg, milk and vanilla until everything is combined.
2. Put all the dry ingredients into the a mixing bowl and stir to distribute.
3. Add the dry ingredients into the wet ingredients a little at a time, stirring in between additions until a sticky dough forms. Add a few drops of red colouring here and mix well to distribute.
4. Cover the dough with foil and chill for at least 1hour. Then scoop out equal sized balls, roll them in icing sugar and put onto a lined baking tray. Gently squash the dough balls with the heel of your hand or the bottom of a glass so they spread out a little.
5. Bake for 10 minutes at 180C, then cool completely on a wire rack.
Title: Aunt Ruth's Pecan Sand Tarts
Ingredients:
- 1 butter
- 3/4 sugar
- 1 1/2 pecans
- 4 1/2 flour
- 1 vanilla
Instructions:
1. Cream butter and sugar.
2. Add vanilla and nuts.
3. Add flour, 1 cup at a time.
4. Shape into little thin rolls - cut in to little "fingers".
5. Bake at 300 degrees for 10-12 minutes until bottoms start to barely brown.
6. Let set on baking sheet for five minutes.
7. When cool, roll in powdered sugar.
Title: Strawberry Tapioca with Custard
Ingredients:
- 2 cornstarch
- 1/4 sugar
- 1 salt
- 2 milk
- 1 1/2 vanilla extract
- 2 fresh strawberries
- 4 frozen strawberries
- 1 water
- 3 sugar
- 2 honey
- 1 salt
- 3 minute tapioca
- 1/2 lime, juice of
Instructions:
1. Mix the starch, sugar and salt in the top of a double boiler, and beat in the eggs. Make sure there are no lumps of cornstarch left.
2. Beat the milk slowly into the egg mixture.
3. Cook, stirring constantly, until thickened.
4. Remove from the heat at once and beat in the vanilla.
5. Divide the custard evenly amongst 6 serving dishes.
6. Mix the strawberries, water, sugar, honey, salt and tapioca in a large pot and bring to a boil. Stir frequently.
7. Simmer until the tapioca is clear, the strawberrries are soft, and the mixture is somewhat thickened.
8. Stir in the lemon or lime juice.
9. Spoon the strawberries evenly over the custard.
10. Chill until set.
Title: strawberries and cream
Ingredients:
- 1 water
- 1 1/2 instant vanilla pudding
- 1 Cool Whip
- 1 fresh strawberries
- 1
- 1/2
Instructions:
1. In large bowl combine condensed milk and water.
2. Add pudding mix, beat well and chill five minutes.
3. Fold in cool whip.
4. Spoon in two cups of the pudding mix into a four quart glass serving bowl.
5. Top the mixture with 1/2 of the pound cake cubes, strawberries and preserves.
6. Repeat layering ending with pudding.
7. Garnish wigh strawberries and chill thoroughly.
Title: Apple Bundt Cake
Ingredients:
- 2 apples
- 1 sugar
- 1 cinnamon
- 3 all-purpose flour
- 3 baking powder
- 1/2 salt
- 2 sugar
- 1 vanilla extract
- 1/4 eggs
- 2 1/2 walnuts
- 4 powdered sugar
- 1 all-purpose flour
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix apples, cinnamon and sugar, set aside.
3. Mix all the rest of the ingredients, mix well.
4. Grease bundt pan.
5. Add 1/3 of batter mixture to the pan.
6. Sprinkle half of the apple mixture over the batter then follow with 1/3 batter, and then add rest of apples and top with rest of batter.
7. Bake for 55- 60 minutes.
Title: Crunchy Chip Cookies
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 2 rice
- 1 chocolate chips
- 1 raisins
Instructions:
1. Preheat oven to 350.
2. In a small bowl combine flour, soda and salt; set aside.
3. In a large bowl, combine butter and sugar, beat until creamy. Add egg and vanilla and mix well.
4. Blend in flour mixture. Stir in Rice Krispies, chocolate chips, and raisins.
5. Drop by level tablespoons onto lightly greased cookies sheets.
6. Bake 12-15 minutes.
Title: Vegan Carrot Cake With Raw Cashew Strawberry Cream Frosting
Ingredients:
- 1 whole wheat pastry flour
- 1/2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 salt
- 1/4 carrots
- 2 applesauce
- 1/2 sugar
- 1 vanilla
- 1/4 honey
- 1 cashews
- 1/4 dates
- 3/4 coconut oil
- 3 strawberries
- 1/2 vanilla extract
- 7 lemon juice
- 1 lemon zest
- 1/8
- 1/2
Instructions:
1. Preheat oven to 365 F, oil two round 9 inch cake pans. Line with parchment paper.
2. Sift together the dry ingredients in a large bowl.
3. Finely shred the carrots.
4. Combine all wet ingredients in a separate bowl until smooth, then stir in the dry mixture in quarters, mixing until just combined.
5. Transfer the batter to the pans and smooth the surfaces.
6. Bake 35-40 minutes, or until cakes spring back when lightly touched in the center and begin to pull away from the sides of the pan.
7. FROSTING.
8. Soak cashews in 1 cup fresh water for 30 minutes, drain and rinse.
9. soak dates in 1 cup water 15 minutes. save this water.
10. Add all ingredients in the bowl of the food processor, mix until fluffy and smooth. Add the date water if needed in tablespoons, but use as little as possible.*can use any kind of fruit you desire, more or less then the recipe calls for. You can also add sweetener if you feel it's necessary. Be sure to use unrefined coconut oil.
11. Spread on cake.
Title: Slice-And-Bake Peanuts
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/4 unsalted butter
- 3/4 light brown sugar
- 1 1/2 granulated sugar
- 1/2 eggs
- 2 vanilla extract
- 1 creamy peanut butter
- 1
Instructions:
1. Place peanuts in a food processor and finely chop. Combine flour, baking powder and salt in a medium-size bowl.
2. Combine butter and both sugars in a large bowl; beat on medium-high speed with an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla and beat until smooth. Add peanut butter and beat until smooth. Stir in flour mixture just until incorporated. Stir in the chopped peanuts.
3. Divide the dough into 2 equal portions. Turn one portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 12x2-inches. Wrap dough in plastic wrap and refrigerate for at least 2 hours or up to 24 hours. Repeat with the remaining dough. (Dough logs may be wrapped tightly in plastic and frozen for up to 1 month. Slice and bake directly from the freezer).
4. Heat oven to 350.
5. Slice the dough so it doesn't become flattened as you cut. Place cookies on ungreased baking sheets at least 2-inches apart. Pinch together opposite sides of each slice at the middle to create a peanut shape, reshaping as necessary.
6. Bake at 350 until lightly colored, 13-15 minutes (a minute or 2 longer for frozen dough). Let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely. Keep at room temperature in an airtight container for 2-3 days.
7. Drizzle (opt): If desired, melt 1 cup peanut butter chips with 1/2 teaspoon vegetable shortening in microwave for 1 minute. Stir until smooth, then transfer to a resealable plastic bag. Snip off a small corner; drizzle over cookies. Let dry at room temperature for at least 30 minutes before stacking
8. cookies.
Title: Chocolate Chip Cookies
Ingredients:
- 2 1/4 flour
- 3/4 brown sugar
- 3/4 sugar
- 1/2 butter
- 1 1/2 vanilla
- 6 chocolate chips
- 1 baking soda
- 1 salt
- 2 eggs
Instructions:
1. Beat butter.
2. Combine ingredients.
3. Bake.
Title: White Frosting
Ingredients:
- 2/3 vanilla extract
- 1 1/2 salt
- 1/4 powdered sugar
- 4 milk
- 5
Instructions:
1. BEAT shortening, vanilla and salt in large bowl with mixer on high speed until fluffy.
2. ADD powdered sugar. Beat on low speed, gradually adding milk, until evenly blended.
3. BEAT on high speed until smooth and creamy, about 2 minutes.
Title: Strawberry Tallcake
Ingredients:
- 1 frozen sliced strawberries in syrup
- 1 3/4 water
- 1 strawberry Jell-O gelatin dessert
- 1 heavy cream
- 5 eggs
- 1 1/2 sugar
- 1/2 water
- 2 vanilla
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 cream of tartar
- 12 -18 vanilla ice cream
- 1/2 fresh strawberries
- 1
Instructions:
1. Defrost the frozen strawberries and pour the entire package, including syrup, into a blender or food processor and puree for 10 to 15 seconds until smooth.
2. Combine the strawberry puree with 1 1/2 cups of the water in a small saucepan over medium heat.
3. When the strawberry mixture comes to a boil, add the entire package of Jell-O, stir to dissolve, and remove the pan from the heat to cool.
4. When the strawberry mixture has cooled to room temperature, divide it in half into two medium bowls.
5. Beat the whipping cream until it is thick and forms peaks.
6. Fold the cream into one of the bowls of the strawberry mixture until well combined.
7. This is your strawberry mousse.
8. Cover and chill.
9. To the other bowl, add the remaining 1/4 cup of water.
10. This is the strawberry syrup.
11. Cover and chill this mixture as well.
12. Preheat the oven to 350 degrees.
13. Beat the egg yolks until they turn creamy and a much lighter shade of yellow.
14. Add the sugar and blend it well into the yolks.
15. Add the water and vanilla and combine well with the yolks mixture.
16. Sift together the flour, baking powder, and salt, and add it to the yolk mixture.
17. Mix well until the batter is smooth.
18. In a separate bowl, beat the egg whites until smooth, then add the cream of tartar.
19. Continue to beat until the whites are stiff and form peaks.
20. Fold the egg whites into the batter and mix slowly just until well combined.
21. Pour the batter into an ungreased 17 X 11-inch cookie sheet (with turned-up edges all the way around) and bake for 25 to 30 minutes or until the top of the sponge cake is a light brown color.
22. When the cake has cooled and the mousse has firmed up, you are ready to assemle the cake.
23. First divide the cake into three even sections by cutting down the width of the cake twice with a sharp knife.
24. Be sure the cake has coom loose from the pan.
25. You may need to use a spatula to unstick the cake sections.
26. Divide the mousse in half and spread each half onto two sections of the cake.
27. Carefully place the layers on top of each other so that the mousse has been sandwiched in the middle between the three layers.
28. This cake can be stored in the refrigerator for several days until you need it.
29. When you are ready to assemble the dessert, slice the cake into 6 even sections.
30. Put a slice into a medium-sized bowl (or a large goblet if you have one), then arrange 2 to 3 scoops of vanilla ice cream around the cake.
31. Pour a sixth of the strawberry sauce over the top of the cake and ice cream, sprinkle some sliced strawberries on top, then cover the thing with whipped cream.
32. Repeat with the remaining servings.
Title: Apple Cherry Crisp
Ingredients:
- 2 1/4 flour
- 1 margarine
- 1/2 salt
- 2 -3 cherry pie filling
- 5 -6 sugar
- 1 cinnamon
Instructions:
1. Mix flour, margarine, salt, and vanilla sugar until it forms large crumbs.
2. Place 1/3 of crumbs into the freezer.
3. Press remaining crumbs into the bottom of a 9X13 pan.
4. Peel, core, and slice the apples thinly.
5. Mix sliced apples and cherry pie filling in a large bowl.
6. Pour apples and cherries into the pan.
7. Remove dough from freezer and crumble over apples.
8. Sprinkle with sugar and cinnamon.
9. Bake at 350 for 1 1/2 hours.
Title: Lumberjack cake
Ingredients:
- 2 apples
- 1 dates
- 1 bicarbonate of soda
- 1 boiling water
- 1 sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1/2 salt
- 60 butter
- 1/4 pecan nuts
- 60 butter
- 1/2 brown sugar
- 1 -2 milk
- 1/2 coconut
Instructions:
1. Combine apples, dates, bicarb soda and water.
2. Allow to cool to lukewarm.
3. Line an 8" 20cm deep cake tin.
4. Heat oven to 180 degrees C.
5. (350 degrees F).
6. Cream butter and sugar until light and fluffy.
7. Add egg and vanilla and beat well.
8. Sift flour and salt, beat in alternately with apple mixture.
9. Pour into tin and bake for approximately 1 hour or until cooked.
10. (layer pecan nuts on top pf cake before pouring topping on) Topping: Make topping by combining butter, sugar, milk and coconut.
11. Use the microwave or the stove top.
12. Heat over low temp till butter and sugar is melted.
13. Spread over hot cake and return to oven for a further 20 minutes or until topping is golden brown.
Title: Grandmother's Chocolate Frosting
Ingredients:
- 1/3 cocoa powder
- 1 powdered sugar
- 1/2 butter
- 1/2 heavy cream
- coffee
Instructions:
1. Mix cocoa, sugar and softened butter.
2. Add 1/2 C. Cream
3. Add hot coffee until desired consistency is reached.
4. This is the best frosting I have ever tasted and it's easy.
Title: Cats' Tongues (Cookies)
Ingredients:
- 1/2 butter
- 1/2 white sugar
- 3 flour
- 1 1/2 vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 400*.
2. Lightly grease baking sheets.
3. Cream butter and sugar together.
4. Add egg whites, one at a time, mixing well after each.
5. Add flour and then vanilla, mixing well.
6. If dough seems to soft, add a bit more flour.
7. Force through a pastry bag or cookie press fitted with a medium star tip onto baking sheets, making cookies about 3 inches long.
8. Bake for 10 minutes or until lightly browned.
9. Cool on wire racks completely.
10. If desired, make sandwich cookies by spreading with jam or melted chocolate, or be truly decadent by making jam filled sandwich cookies and then dipping in chocolate!
Title: White Chocolate Bundt Cake (Cake Mix )
Ingredients:
- 5 white chocolate
- 1 instant vanilla pudding
- 1 chocolate instant pudding
- 4 eggs
- 1 water
- 1/2 white chocolate
- 1 butter
- 2 vanilla
- 1 confectioners' sugar
- 1 1/2 milk
- 2 1/2 - 3 flaked coconut
- 1/4 pecans
- 1/4
Instructions:
1. Preheat oven 350 degrees. Grease and flour 12 cup Bundt pan.
2. Finely grate 5 ounces white chocolate (Ninja or food processor works quickly).
3. In large mixer bowl, combine grated white chocolate and next five ingredients. Mix at low speed about 1 minute; beat at medium speed 4 minutes. Pour into prepared Bundt cake pan. Bake in preheated oven until tests done with wooden pick, about 50-60 minutes. (See note #3 in description.). Let cool in pan 15 minutes; invert onto rack to cool completely.
4. Place cake on serving platter. Prepare White Chocolate Frosting; drizzle on cake. Top with toasted coconut and pecans.
5. White Chocolate Frosting: In heavy saucepan over low heat, melt 1 ounce white confectionery bar with 2 tablespoons butter or margarine. Remove from heat; blend in one teaspoon vanilla. Blend in 1 1/2 cups powdered sugar and 2 1/2-3 1/2 tablespoons milk until drizzling consistency.
Title: Holiday Spiced Cookies
Ingredients:
- 1/2 margarine
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 1/2 flour
- 1/2 baking powder
- 2 3/4 salt
- 1 black pepper
- 1/2 ground cloves
- 1/2 ground mace
- 1/4 confectioners' sugar
- 1/4
Instructions:
1. In a large mixing bowl, cream together the butter and brown sugar. Beat in the eggs and extracts.
2. In another bowl sift together the flour, salt, baking powder, pepper and spices.
3. Gradually add the flour mixture to the butter mixture, beating well after each addition.
4. Chill for 2 hours.
5. Preheat oven to 375º.
6. Shape the dough with 2 teaspoons into ovals and place on an ungreased cookie sheet. This yields about 5 dozen cookies.
7. Bake 8-10 minutes. Remove from the cookie sheet and cool on a wire rack. Sprinkle with confectioners sugar.
8. For a softer cookie, use a scoop to measure out an amount roll into a ball (about 1") and flatten out on an ungreased cookie sheet and press down with a fork and bake at 375º for 8-10 minutes. This yields about 2-1/2 dozen cookies.
9. Cool and store in airtight containers.
10. These cookies keep well and mellow with age. They are at their best about 1 week to 10 days.
Title: Portuguese Cinnamon Butter Cookies (Raivas)
Ingredients:
- 2 unbleached all-purpose flour
- 1 cinnamon
- 5 unsalted butter
- 1/2 sugar
- 3 eggs
Instructions:
1. Line cookie sheets with parchment or foil.
2. Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
3. Stir the flour and cinnamon together and set aside.
4. Beat the butter and sugar in a bowl with an electric mixer that has a paddle attachment until soft and light, about 2-3 minutes.
5. Beat in the eggs one at a time, beating smooth after each addition.
6. By hand, use a rubber spatula to stir in the flour mixture.
7. Scape the dough out onto a lightly floured work surface and fold the dough over onto itself 2 or 3 times until it's smooth.
8. Roll the dough into a cylinder and divide it into 6 equal pieces.
9. Cut each of the 6 pieces of dough in half, then in half again, making 24 pieces of dough in total.
10. Roll one piece of dough into a rope about 20 inches long and join the ends to make it a circle.
11. Place the circle on one of the prepared pans and puch into a frown or inch worm shape(still with space in the middle), then just push the dough in at random spots making an irregular shape to crinkle it.
12. Continue with the remaining pieces of dough, placing 9 on each pan.
13. Bake the raivas until they are slightly puffed, deep golden, and firm when pressed with a fingertip, about 12-15 minutes.(Change the position of pand from upper to lower rack at least once during baking).
14. Slide the papers from the pans to racks, to cool the cookies.
15. Store in a container for up to a week.
Title: Buttermilk Brownies
Ingredients:
- 1 butter
- 1/3 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 1/2 eggs
- 2 buttermilk
- 1/2 vanilla
- 1 1/2 water
- 1 cream cheese
- 6 eggs
- 2 margarine
- 5 flour
- 2 sugar
- 1/2 vanilla
- 3/4 margarine
- 6 powdered sugar
- 6 buttermilk
- 3 vanilla
- 4
- 2
Instructions:
1. In saucepan, combine cocoa and 1 cup water- Bring to a boil, stir constantly, then remove from heat.
2. In large bowl, sift together flour, sugar, baking soda and salt.
3. Stir in eggs, buttermilk and vanilla.
4. Add warm cocoa mixture to dry mixture; mix until blended.
5. Pour only 1/2 of the mixture into a greased pan; set aside.
6. For filling: soften cream cheese and margarine; beat together.
7. Add sugar, eggs, flour and vanilla; beat until smooth.
8. Pour all cream mixture on top of brownie mixture.
9. Spoon on the remaining brownie batter.
10. Pull a knife through the batter.
11. Bake at 350 degrees for 35 to 40 minutes ONLY (even if it doesn't look done).
12. For frosting: melt margarine in pan.
13. Stir in cocoa until dissolved.
14. Add powdered sugar, buttermilk and vanilla- Stir and frost.