lumicero/recipes-ing2inst huggingface dataset:
Title: Carrabba's Italian Grill Sogno Di Cioccolata (Chocolate Dream)
Ingredients:
- 2 eggs
- 1/4 milk
- 1/2 Kahlua
- 1/4
- 2
- 1
Instructions:
1. Prepare brownie mix according to box instructions, using the two egg-recipe and substituting milk for the water.
2. Line two 9-inch square baking pans with either parchment paper or wax paper. Spray bottoms with non-stick cooking spray. Pour equal amounts of batter into each pan.
3. Bake - either in a convection oven at 325 degrees F for 20 minutes, or in a standard oven for about 24-26 minutes. (The convection oven is preferred - it makes a chewier brownie). Bake until a wooden pick inserted in the middle of the brownie comes out clean.
4. IMPORTANT: Do not overbake!
5. Allow to cool completely.
6. Set one brownie pan aside; invert other pan and remove brownie in one piece; return to pan upside down; remove parchment paper.
7. Brush the brownie evenly with ½ of the Kahlua; then top with ½ of the mousse, spreading it evenly over the brownie. Spread ½ of the whipped cream over the mousse.
8. Remove second brownie from pan; brush with remaining Kahlua; place it on top of other brownie; spread remaining mousse evenly over the top; spread remaining whipped cream over the mousse.
9. Sprinkle top evenly with chocolate shavings.
10. Refrigerate until ready to serve.
Title: Low Fat Low Calorie Chiffon Cake
Ingredients:
- 2 1/2 cake flour
- 1 1/2 Splenda sugar substitute
- 1 baking powder
- 1 salt
- 1/2 applesauce
- 2 water
- 3/4 vanilla extract
- 1 cream of tartar
- 1
- 8
Instructions:
1. Preheat oven to 325 degrees F.
2. In large bowl mix: flour, Splenda, baking powder and salt.
3. Make a well shape in the ingredients.
4. Add into the well: YOLKS, water, vanilla extract, and applesauce, (or butter).
5. With an electric mixer, beat on high until smooth, (usually 30 seconds).
6. In a separate bowl, mix together the WHITES and cream of tartar.
7. Beat until stiff peaks form, (usually 3 minutes).
8. Slowly and gently, (this part is very important), fold the WHITES in to the smooth batter.
9. The batter should look uniform and light in color with no clumps of WHITES.
10. However, WHITES must be folded into batter-- not beaten or mixed.
11. Pour the batter into a 10-inch tube pan, (sprayed with fat free butter flavor PAM).
12. Bake for 60 minutes.
13. Remove the cake from the oven and invert over a cake rack.
14. Let it cool for 45 minutes-- the cake will gently fall out.
15. Remove the pan and yummy yummy yummy!
16. Please resist the temptation of whip cream!
17. Sliced strawberries would be a nice touch though!
Title: Easy Orange Parfaits
Ingredients:
- 1 fat-free instant vanilla pudding mix
- 1 3/4 low-fat vanilla yogurt
- 8 mint sprig
- 3/4
Instructions:
1. Prepare pudding mix, except use the 1 3/4 cs.
2. orange juice instead of milk.
3. Transfer pudding to a bowl, cover and chill thoroughly.
4. Before serving, fold yogurt into pudding.
5. Divide 1/3 of the mixture among 6 parfait glasses.
6. Sprinkle with half the crushed cookies.
7. Repeat layers.
8. Top with remaining pudding mixture.
9. Garnish with orange slices or wedges and mint.
Title: White Chocolate Cake
Ingredients:
- 1/4 white chocolate
- 1 butter
- 1 sugar
- 4 vanilla
- 1 cake flour
- 2 1/2 baking powder
- 1 salt
- 1/4 buttermilk
- 1 pecans
- 1 flaked coconut
- 1 sugar
- 4 white chocolate
- 1 flour
- 1/4 milk
- 2 1/2 butter
- 1 sugar
- 1 vanilla
- 1
- 1 1/2
Instructions:
1. Melt chocolate over hot, not boiling water.
2. Cool slightly and add vanilla.
3. Cream butter and 1 cup sugar until light and fluffy.
4. Add chocolate.
5. Add egg yolks, one at a time, mixing after each addition.
6. Sift dry ingredients together and add alternately with buttermilk.
7. Stir in pecans and coconut (optional).
8. Mix only enough to blend.
9. Whip egg whites and second cup of sugar to a soft peak.
10. Gently fold whipped egg whites into chocolate mixture.
11. Pour into a 9x13 pan or 2 8" round pans.
12. Bake at 350~ for 40-45 minutes or until done.
13. White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose).
14. Blend in milk, cook over medium heat, stirring constantly until thick.
15. Cool completely.
16. In large mixing bowl cream butter, sugar and vanilla.
17. Beat until light and fluffy.
18. Gradually add completely cooled chocolate mixture.
19. Beat until well blend.
20. Do not over-mix or it will become soupy.
21. Spread between layers, on top and on sides of cake.
22. Sprinkle cake with coconut or with anything else that you like.
Title: Nutmeg Whipped Cream
Ingredients:
- 1/2 sugar
- 1 vanilla extract
- 1/4 nutmeg
- 1/4
- 1/8
Instructions:
1. chill mixing bowl and beaters.
2. combine all ingredients in bowl, beat until soft peak forms.
3. serve immediately or cover and chill up to 2 hours.
Title: Low Sugar Caramel Mocha Mousse
Ingredients:
- 1/4 vanilla extract
- 1 cocoa powder
- 1 skim milk
- 1/4 unflavored gelatin
- 2 sugar
- 1/2 fat-free ricotta cheese
- 1 cocoa powder
- 1
- 1/2
- 1/4
- 1 1/2
- 1/4
Instructions:
1. Place 1/2 cup of the milk in a one quart saucepan.
2. Sprinkle the gelatin over the milk, and set aside for 2 minutes to allow the gelatin to soften.
3. Place the gelatin mixture over low heat, and cook, stirring constantly, for about 3 minutes, or until the gelatin is dissolved. Do not let the mixture boil.
4. Remove the pot from the heat, and stir in the remaining 1/2 cup of milk, the nonfat dry milk, and the sugar.
5. Transfer the gelatin mixture to a medium sized mixing bowl and chill for about 25 minutes or until the mixture resembles raw egg white.
6. Using an electric mixer, beat the chilled gelatin mixture at high speed for about 4 minutes, or until it resembles soft whipped cream.
7. While the gelatin mixture is chilling, place the ricotta, liqueur, cocoa, syrup, and vanilla extract in a food processor or blender and and process until smooth.
8. Gently fold the ricotta mixture into the whipped gelatin mixture.
9. Then fold in the whipped topping.
10. Divide the mousse among six balloon wine glasses.
11. Chill for at least 2 hours or until firm. When ready to serve, top each with a tablespoon of light whipped topping and a sprinkle of cocoa powder.
Title: Currant Squares
Ingredients:
- 5 firm butter
- 6 margarine
- 1 flour
- 4 salt
- 3 butter
- 8 sugar
- 1 currants
- 1 cinnamon
- 1 lemon, juice and rind of
- 1 apple
Instructions:
1. To make pastry:
2. Freeze butter or margarine for half an hour before grating.
3. Sift flour and salt, then add butter or margarine.
4. Mix into flour with palette knife.
5. Add iced water until a dough is formed. Wrap and chill in fridge for 30 minutes.
6. Put all filling ingredients into a saucepan and bring to boiling point.
7. Set aside to cool.
8. Preheat oven to 200°C/ 400°F Roll out half the pastry very thinly and line a Swiss roll tin.
9. Pour on currant filling, spreading evenly, then cover with the rest of the pastry.
10. Glaze with egg or milk and bake for 30 minutes or until light gold in colour.
11. Dust with caster sugar and cut into squares when cool.
12. Makes 20 squares.
Title: Kennedy Wexford Berry Trifle
Ingredients:
- 1/4 blueberries
- 2 sugar
- 1 Irish Mist liqueur
- 4 heavy cream
- 2 confectioners' sugar
- 2 currants
- 1/4 milk
- 2 milk
- 2 sugar
- 1/4 cornstarch
- 2 all-purpose flour
- 2 butter
- 1 vanilla extract
- 1 Irish Mist liqueur
- 1 fresh raspberry
- 2 -3 sugar
- 1 white wine
- 1/2
Instructions:
1. NOTE: make the pastry cream at least an hour in advance so that it has a chance to cool before you begin assembling the trifle ~.
2. To make pastry cream, bring 2 cups of the milk to a simmer with 2 tablespoons of the sugar. Reduce the heat to low and keep warm.
3. In a small bowl, whisk together the egg yolks with the remaining 2 tablespoons sugar, the cornstarch, flour and remaining 2 tablespoons of milk until smooth and well-blended. Gradually whisk the hot milk into this mixture, a spoonful at a time so as not to cook the yolks. Return to the saucepan and bring to a boil, whisking until the pastry cream thickens. Reduce the heat to low and simmer, whisking, for 2 minutes.
4. Immediately remove from the heat and scrape into a bowl. Whisk in the Irish Mist. Let cool slightly, then cover with a sheet of plastic wrap pressed right onto the surface of the custard to prevent a skin from forming. Refrigerate until chilled. If the custard has thickened too much when you go to use it, simply whisk briefly to lighten it.
5. To make the Raspberry Chardonnay Sauce, puree the raspberries by passing through a sieve to remove the seeds.
6. In a small non-reactive saucepan, bring the sugar and wine to a boil, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes to evaporate the alcohol. Add the fresh raspberry puree and simmer for 5 minutes longer. Remove from the heat and let cool, then refrigerate until ready to use.
7. Put all the berries in a mixing bowl, add the Raspberry Chardonnay Sauce and toss gently, being careful not to crush the berries. Let stand while you prepare the rest of the dessert.
8. In a small saucepan, combine the sugar with 1/2 cup water. Bring to a boil, stirring to dissolve the sugar. Remove the syrup from the heat and let cool; then add the Irish Mist.
9. Choose a trifle bowl or any large glass bowl, preferably with straight sides. Cover the bottom with pieces of sponge cake. Drizzle a little of the syrup over the cake to moisten lightly. Cover with a layer of pastry cream and then a layer of the berries, making sure to include the raspberry sauce and any juices that collect. Repeat these layers until you've filled the bowl at least three-quarters of the way up and have used up all of the cake, mixed berries, and pastry cream.
10. In a chilled bowl with cold beaters, whip the cream with the confectioner's sugar until stiff. Either use a pastry bag with a star tip to decorate the top of the trifle with rosettes of whipped cream or simply dollop the cream on top and swirl it decoratively. Garnish with some sprigs of fresh currants, if you have them.
Title: Great Shape Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 milk
- 2 1/2 flour
- 2 baking powder
- 1/4 salt
- 1/2 vanilla
- 1/2
Instructions:
1. Cream butter and sugar.
2. Add eggs, milk and flavorings.
3. In a separate bowl, combine 2 1/4 cups flour, baking powder and salt.
4. Add flour mixture to butter mixture.
5. Turn dough out on to well floured surface and knead an additional 1/4 cup flour into the dough.
6. Place dough in plastic bag and chill several hours or overnight.
7. Preheat oven to 300 degrees F.
8. Grease cookie sheets (only this once) On a well floured surface, roll dough to 1/4" thickness.
9. Flour cutters well and cut dough into shapes.
10. Bake until golden brown (10 minutes?).
Title: Pumpkin Cake
Ingredients:
- 16 pumpkin puree
- 1 eggs
- 4 vanilla extract
- 1 granulated sugar
- 2 baking powder
- 2 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 2 salt
- 1/2 cream cheese
- 1 butter
- 1/2 vanilla extract
- 2 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
3. Add eggs and mix well.
4. Combine dry ingredients and gradually add to pumpkin mixture, beating until well blended.
5. Pour into a greased 9 x 13 inch baking pan/dish.
6. Bake for 35-40 minutes or until center tests done.
7. Cool completely before frosting.
8. For the frosting:
9. Beat cream cheese, butter and vanilla until smooth.
10. Gradually add sugar and mix until well combined and smooth.
11. Frost cake.
Title: A Low Fat, Amazing, Warm Chocolate Mousse
Ingredients:
- 6 bittersweet chocolate
- 1/4 water
- 1 1/2 rum
- 3 eggs
- 3 sugar
Instructions:
1. Preheat oven to 325 F, position rack in lower third of the oven.
2. Start a kettle of water to have boiled for later.
3. Put the chocolate and liquid(s) of choice in a heat proof bowl, and place over a pot of barely simmering water.
4. Stir frequently and just before it is all melted, remove from the heat, continuing to stir until completely melted.
5. Beat the eggs with the sugar on low until blended then beat on high for 3-4 min, until eggs resemble a softly whipped cream.
6. Fold 1/4 of the egg mixture into the chocolate, stopping before it is completely mixed. Then fold in 1/2 of the remaining egg mixture, stopping before completely mixed. Then fold the rest of the egg mixture just until you get an even colour.
7. Divide into 6-8 ramekins (if need be this is where you can place in the fridge for up to 24 hours before baking).
8. Set them in a large baking pan and place in the oven. Poor boiling water into the pan until it reaches 1/2 way up the sides of the ramekins.
9. Bake until the centre of the mousse reaches 155 F, if you don't have and oven proof thermometer bake for 14-16 minute.
10. Allow 10 minutes for mousse to sit, after removing from the oven.
11. You can play around with the flavours and texture of this mousse by changing the liquid used. Try using 1/4 cup of milk or coffee instead of the water, or you can use 1/2 a cup of cream instead of the water.
12. I usually use my favourite bar of dark chocolate instead of the bittersweet chocolate, for an even more delicious flavour.
Title: Microwave Cinnamon Apples
Ingredients:
- 4 baking apples
- 4
Instructions:
1. Remove core from apples, cutting through but not to bottom.
2. Peel to about 1 inch from stem so apples will stand upright.
3. Arrange in shallow glass baking dish.
4. Place 1 tablespoon cinnamon candies in cavity of each apple.
5. Microwave covered, on High for 6 minutes or until apples are tender.
Title: Starlight Sugar Crisps
Ingredients:
- 1 compressed yeast cake
- 1/4 water
- 3 1/2 flour
- 1 1/2 salt
- 1/2 butter
- 1/2 shortening
- 2 eggs
- 1/2 sour cream
- 3 vanilla
- 1 1/2 sugar
Instructions:
1. Soften yeast in water (can use one packet or 2 1/4 tsp bulk).
2. Sift flour with salt.
3. Cut in butter and shortening.
4. Blend in eggs, sour cream, 1 tsp vanilla, and yeast mixture. Mix well.
5. Cover; chill at least 2 hours. Dough may be stored in refrigerator up to 4 days.
6. Mix sugar and remaining vanilla.
7. Sprinkle board with about 1/2 cup of mixture.
8. Roll out half of dough to a 16x8 inch rectangle; sprinkle with 1 tablespoon more vanilla sugar.
9. Fold one end of dough over center. Fold opposite end over to make 3 layers. Turn 1/4 way around and repeat rolling and folding twice, sprinkling board with vanilla sugar as needed.
10. Roll out about 1/4 inch thick.
11. Cut into 4x1 inch strips; twist each strip 2 or 3 times.
12. Place on ungreased baking sheets.
13. Repeat entire process with remaining dough.
14. Bake at 375 for 14 minutes until light golden brown.
Title: Green Tea Whipped Cream
Ingredients:
- 1 heavy cream
- 2 powdered sugar
- 1 vanilla
- 1
Instructions:
1. With a mixer, whip cream until soft peaks form.
2. Add powdered sugar, Matcha green tea powder and vanilla; beat until cream holds peaks.
3. Spread over the top of your favorite desserts and sweet beverages.
Title: Brandied Pound Cake
Ingredients:
- 1/2 butter
- 1 butter
- 1/2 pine nuts
- 1 1/2 flour
- 1 1/4 baking powder
- 1/2 salt
- 1/4 baking soda
- 1/4 nutmeg
- 3 eggs
- 1 1/4 sugar
- 1/2 sour cream
- 1/4 brandy
- 2 lemon zest
Instructions:
1. Preheat oven to 325*. Use the 1 tablespoon of butter to grease a 9" bundt pan. Sprinkle with 2 tablespoons of the pine nuts. Set aside.
2. Sift flour, baking powder, salt, baking soda and nutmeg together & set aside.
3. In a small bowl, beat the egg whites until stiff. Slowly beat in 1/4 cup of the sugar to make a stiff meringue. Set aside.
4. In a large bowl, cream the 1/2 cup butter and 1 cup sugar until light. Beat in the egg yolks.
5. Add sour cream & mix at low speed until blended. Blend in half the flour mixture. Add brandy and remaining flour mixture, blending until batter is smooth. Stir in the lemon zest.
6. Gently fold in the meringue and remaining pine nuts.
7. Spoon into prepared pan. Bake on lowest oven rack @ 325* for 55-60 minutes, until toothpick inserted comes out clean.
8. Let cool 10 minutes before inverting on wire rack to cool completely.
Title: BeeSting Cake
Ingredients:
- 14 butter
- 3/4 honey
- 2 vanilla extract
- 1/2 sugar
- 1/4 eggs
- 2 all-purpose flour
- 1 3/4 baking powder
- 1 salt
- 1/2 milk
- 1/2 all-purpose flour
- 1 heavy cream
- 2 instant vanilla pudding
- 1
Instructions:
1. Preheat oven to 375 degrees F. Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside.
2. In a small saucepan over medium-high heat, melt 6 tablespoons butter and 1/2 cup honey. Bring to a boil, reduce heat to low, and simmer 2 minutes. Remove from heat and stir in 1 teaspoon vanilla and the almonds; let cool.
3. In a large bowl, beat remaining 1 stick butter and the sugar until creamy. Add remaining 1/4 cup honey, the eggs, and remaining 1 teaspoon vanilla; beat until thoroughly mixed.
4. In a medium bowl, combine 1-3/4 cups flour, the baking powder, and salt; mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 tablespoon flour on top, and lightly press down with fingers. Pour almond mixture evenly over flour.
5. Place pan on baking sheet and bake 30 to 35 minutes, or until toothpick comes out clean. Let cool. Remove springform pan ring, invert cake onto baking sheet, and remove bottom of pan and wax paper. Invert cake top side up onto platter. Slice cake in half horizontally.
6. In a medium bowl, beat heavy cream until stiff. Add pudding mix and beat until thoroughly combined. Spread mixture onto bottom half of cake. Place top of cake over cream mixture. Serve or refrigerate until ready to serve.
Title: Fauxtess Cupcakes
Ingredients:
- 3/4 butter
- 2 sugar
- 3 eggs
- 2 flour
- 1 baking soda
- 1/2 salt
- 3/4 cocoa powder
- 2 instant espresso powder
- 1 1/2 milk
- 2 vanilla
- 3 light corn syrup
- 2 salt
- 1/2 confectioners' sugar
- 2 vanilla extract
- 1 heavy whipping cream
- 8 butter
- 3/4 vanilla
- 2 confectioners' sugar
- 1 warm water
- 4 vanilla
- 3
- 6
- 1/2
Instructions:
1. Preheat oven to 350.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating 30 seconds after each addition.
4. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
5. Measure the milk and vanilla into a measuring thing.
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
7. Scoop batter into mini cupcake pan lined with cups or sprayed with a nonstick butter spray. Cupcake cups should be only about 3/4 full. Bake at 350 degrees for about 15-18 minutes or until a cake tester comes out clean.
8. Remove cupcakes and let cool on a wire rack- during this time- prepare the marshmallow cream and put into a pastry bag to pipe into the center of the cupcake (for filling).
9. In a large mixing bowl combine egg whites, syrup and salt. Beat for 10 minutes until thick. Add confectioners' sugar at low speed. Then add vanilla extract and beat until blended.
10. Pipe into the centers of the cupcakes (I take a chopstick and stick it in the center about halfway down and make small circles- widening as I go- about dime to nickel size- no bigger though).
11. For the Ganache- Bring the heavy cream and butter to just boiling, immediately remove and pour over the coarsely chopped chocolate and whisk until smooth, add vanilla or liquor of choice at this time and let cool slightly- make a crumb coat on the top of the cupcake to ensure a smooth top, place in fridge for 5 min to set the coat, then dip the top of the cupcakes into the ganache- it will smooth out as it cools- flatten out any major peaks though- make it smooth with a spoon back or offset spatula. Put the cupcakes back into fridge for about 10 minutes. At this time- make the royal icing. (ps: keep ganache leftovers- place in fridge for a few hours, remove and roll into truffles- then roll in cocoa or powdered sugar -- yum).
12. Take the powdered egg whites, powdered sugar and mix in mixer till combined. Add warm water 1 tbsp at a time till the consistency is a bit thicker than toothpaste- about 5 to 7 minutes- should NOT be at ALL runny- but use it quick- it hardens fast. Pipe the "hostess" squiggles on top and viola- Fauxtess cupcakes --.
13. Enjoy-.
Title: Devil's Food Cupcakes
Ingredients:
- 2 flour
- 2 sugar
- 1/2 baking soda
- 1 1/2 milk
- 1 1/2 butter
- 1/2 vanilla
- 2 eggs
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Measure out everything but the eggs directly into your mixer bowl.
3. Mix until well combined.
4. Beat on high speed for 2 minutes.
5. Add eggs, beat on high speed again for 2 minutes.
6. Put mixture in cupcake pan.
7. Bake for about 15-20 minutes until a toothpick comes out clean.
Title: Lemon Chiffon Cupcakes
Ingredients:
- 3 cake flour
- 2 baking powder
- 1 sugar
- 4 water
- 1 vanilla extract
- 1 lemon
- 1/2
- 1
- 4
Instructions:
1. Preheat the oven to 375°F Place paper cupcake inserts inside cupcake pan.
2. Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer bowl and reserve.
3. In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute.
4. Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed.
5. In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form.
6. Gently blend 1/3 of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites.
7. Divide the batter evenly among the prepared cups.
8. Bake at 375°F until the top of a cake springs back to the touch, about 20 minutes.
9. Let the cakes cool in the pans for a few minutes before removing them to a wire rack to finish cooling. The cakes are ready to frost now, or they can be wrapped and stored at room temperature for 2 days, or frozen for up to 3 weeks.
Title: Microwaveable Chocolate Ganache
Ingredients:
- 6 chocolate chips
- 4 heavy cream
- 1
Instructions:
1. Put chocolate in a glass bowl. If I am intending to make a pourable ganache I use a 2°C pyrex measuring cup, then I can pour straight from it.
2. Pour cream over top.
3. Microwave at 30 second intervals, stirring after each interval until chocolate starts to melt. Then stir, stir, stir until all the lumps are gone and it's smooth and shiny.
4. Add flavorings if desired.
5. Cool to desired consistency.
6. Room temp and pourable is used to drizzle over cakes. Room temp and peanut butter consistency is used as a filling or icing. Chill it for a few hours to scoop out truffle balls or whip it with a chilled beater to make a whipped ganache, also for filling or icing.
Title: Pizza Cookie I
Ingredients:
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1/2 vegetable shortening
- 3/4 light brown sugar
- 1 egg
- 1 vanilla extract
- 1 rolled oats
- 1/2 flaked coconut
- 1 walnuts
- 1
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Lightly greas a 14 to 15-inch pizza pan.
3. Combine the flour, baking powder,baking soda, and salt.
4. In a large bowl, cream the vegetable shortening and brown sugar.
5. Beat in the egg and vanilla.
6. Gradually blend in the dry ingredients.
7. Fold in the oats and coconut.
8. Press the dough evenly into the prepared pan.
9. Sprinkle the chocolate chips and walnuts evenly over the top.
10. Bake for 12 to 15 minutes, until lightly colored.
11. Sprinkle the M& Ms over the hot cookies.
12. Cool in the pan on a wire rack for a few minutes before cutting into wedges.