lumicero/recipes-ing2inst huggingface dataset:
Title: Tuscan Style Gluten Free Cantucci
Ingredients:
- 140 tapioca flour
- 50 baking powder
- 30 raw honey
- 12 sweet wine
- 50 figs
- 3 honey
- 50
- 5
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Combine all dry ingredients (flours and baking powder) in a bowl and mix well.
3. Pour honey, yolks and Zibibbo wine over the flours. Cut dried figs and apricots in small pieces, add them in the bowl and start kneading with your hands.
4. Shape the dough into a stick loaf, heat up 1 tbsp of honey for a few seconds and use it to dust the top of the dough.
5. Place your loaf on a baking tray lined with parchment paper and cook in a low oven for at least 20 minutes. When the surface starts to get golden, remove from the oven and, using a wide-bladed knife, cut the loaves obliquely into biscuits 1/4 in thick while they are still hot.
6. Lay your Cantucci on the baking tray and put them back in the oven for 20-25 more minutes.
7. Take them out and let them cool down completely until crunchy.
Title: Butter Mint Sugar Cookie
Ingredients:
- 4 granulated sugar
- 1/2 salted butter
- 1/2 egg
- 1 vanilla extract
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. Place buttermints and a 1/2 cup granulated sugar in a sturdy plastic sandwich bag and crush with rolling pin, meat mallet, or hammer.
4. In a large bowl, combine crushed mint mixture with butter, with an electric mixer set at medium speed, beat for 2-3 minutes.
5. Add egg and vanilla extract; continue beating until well mixed.
6. Reduce speed to low, and add gradually add flour mixture. Beat until well mixed.
7. Shape balls into 1-inch balls; roll in decorator sugar if desired. Place 2 inches apart onto ungreased cookie sheets.
8. Bake for 10-12 minutes or until edges are slightly browned. Immediately remove cookies and transfer to a cooling surface.
Title: Crispy Toffee Cookies
Ingredients:
- 7 unsalted butter
- 1/4 granulated sugar
- 1/2 light brown sugar
- 1/2 salt
- 1 flour
- 1 1/4 baking powder
- 1/2 egg
- 7
- 1
Instructions:
1. Note: The dough needs to be wrapped and refrigerated for at least 30 minutes and up to 1 day.
2. Beat the butter and sugars together in the bowl of a stand mixer or hand-held mixer on medium-high speed until light, about 2 minutes. Reduce the speed to low and add the almonds, salt, flour, baking powder and toffee bits. Finally, incorporate the egg.
3. Turn the dough out onto a lightly floured work surface and shape it into a uniform log about 3 inches in diameter and 10 inches long. Wrap it in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
4. Preheat the oven to 440 degrees F. Line two baking sheets with parchment paper.
5. Use a sharp knife to slice the log of dough into 1/2 inch rounds. Transfer the rounds to the prepared baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time for 8 to 10 minutes or until the edges are light brown, rotating the sheet front to back about halfway through baking.
6. If the cookies lose some of their shape during baking, you can remedy that during the few minutes immediately after they come out of the oven. Use a metal spatula to push in any wayward dough and coax the cookie back into roundness.
7. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool thoroughly before storing in an airtight container.
Title: Extra Moist Gingerbread Cake
Ingredients:
- 1 unsalted butter
- 2 granulated sugar
- 1 coconut oil
- 1/4 unsulphured molasses
- 3 eggs
- 2 unbleached all-purpose flour
- 2 baking soda
- 2 ground ginger
- 1 ground cinnamon
- 3/4 table salt
- 1 3/4 dark brown sugar
- 1
Instructions:
1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Coat a 9x9x2 straight sided square cake pan (10 cup volume minimum) with the butter and lightly dust with the granulated sugar. Do not use a smaller pan or you will have a big but very tasty mess in your oven.
2. In a small bowl, stir the oil, molasses and eggs until combined. In a large bowl, whisk the flour, baking soda, ginger, cinnamon and salt.
3. In a small pot, bring the brown sugar and root beer to a boil. Meanwhile, add the molasses mixture to the flour and stir to combine. Add the hot root beer mixture and quickly beat until combined.
4. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean (35-45 minutes). Let cool in the pan on a wire rack until warm (40 minutes).
5. Invert the pan to remove the cake and turn the cake right side up (cake may be prepared up to 4 hours ahead).
6. In a chilled medium bowl, beat the cream and sugar with a hand mixer until soft peaks form (3 minutes). Cut the gingerbread into 8 pieces of whatever size you choose and place one on each of 8 plates. Top with a dollop of whipped cream and serve.
7. Cupcakes: (20 cupcakes) Fill each just a bit above halfway. Bake trays at 350 degrees F for 19 minutes (rotate & switch midway).
Title: Easy Pumpkin Dump Cake
Ingredients:
- 29 pumpkin puree
- 12 evaporated milk
- 3 eggs
- 1 sugar
- 1 salt
- 1 cinnamon
- 18 pecans
- 1 margarine
- 3/4
Instructions:
1. Preheat oven to 350°.
2. Mix pumpkin, milk, eggs, sugar, salt and cinnamon.
3. Pour batter into a greased 9 x 13 pan.
4. Sprinkle cake mix over batter.
5. Sprinkle pecans over cake mix.
6. Drizzle melted margarine over all.
7. Bake for 50 minutes.
8. Can top with whipped topping if desired.
Title: Pumpkin Up-Side Down Cake
Ingredients:
- 1 pumpkin
- 2 eggs
- 2/3 evaporated milk
- 1 butter
- 1/2 pecans
- 1/2 Cool Whip
- 8
Instructions:
1. Mix together first three ingredients.
2. Pour in a 9x11 cake pan.
3. Sprinkle dry cake mix over pumpkin mix.
4. Cut butter in pieces over cake mix.
5. Spread pecans over cake evenly .
6. Bake at 350 for 45-60 minutes.
7. when cake is cool completely, spread cool whip over top.
Title: Sam's Carrot Cake
Ingredients:
- 1 Miracle Whip
- 1 1/4 eggs
- 4 cold water
- 1/4 cinnamon
- 2 carrots
- 2 cream cheese
- 1 vanilla extract
- 1 powdered sugar
- 2 - 3 1/2
Instructions:
1. preheat oven to 350.
2. with an elecgric mixer, mix together cake mix, salad dressing,eggs, water and Cinnamon.
3. slowly stir in carrots.
4. pour into 2 cake pans and bake 30-35 minutes.
5. for icing blend together cream cheese, vanilla and powdered sugar.
Title: Mammy's Apple Crisp
Ingredients:
- 3 apples
- 1 brown sugar
- 1/2 all-purpose flour
- 1/4 unsalted butter
- 1/3 walnuts
Instructions:
1. Preheat oven to 375°F.
2. Arrange apple slices in an 8-inch square baking dish.
3. Combine flour, sugar and butter.
4. Mix with hands until small lumps form.
5. Add nuts and sprinkle over apples.
6. Bake for 40-45 minutes or until apples are tender and top is lightly browned.
7. Serve warm or room temperature. Teri's Recipe Page Pennsylvania Dutch Cookery.
Title: Black Tie Mousse Cake 1
Ingredients:
- 2 flour
- 2 sugar
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1/2 eggs
- 2 strong black coffee
- 1 milk
- 1 vanilla
- 2 vanilla
- 1/2 butter
- 3 salt
- 1/4 milk
- 1/8 vanilla
- 3 powdered sugar
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Sift flour, sugar, cocoa, soda, powder, and 1/2 t together in large bowl.
3. Add eggs, coffee, 1 c milk,vegetable oil, and 2 t vanilla, blending until smooth.
4. Pour batter into a greased 9 x 13 pan.
5. Bake for 35 minutes.
6. Meanwhile cream butter until soft and stir in powdered sugar, remaining salt, milk, and vanilla.
7. Beat until smooth and creamy adding more milk if necessary.
8. Spread over warm cake.
Title: Martha's Blue Ribbon Sugar Cookies - Christmas
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 2 flour
- 1 baking powder
- 1/4 salt
- 1 -2
Instructions:
1. In a large mixing bowl, cream butter and sugar until well mixed.
2. Add 2 eggs to the creamed mixture. Mix well.
3. In another large bowl, mix sifted flour, baking powder and salt together. Add to creamed butter mixture. Mix well.
4. Add in grated orange rind, and mix well.
5. Make into a ball, and chill in bowl covered with saran wrap, for at least 2 hours, or overnight in the refrigerator.
6. When ready to bake preheat the oven to 350.
7. With a floured rolling pin, roll out the dough to about 1/4" thick on a very lightly floured surface.
8. Make into desired shapes using cookie cutters. (I dip my cutters in flour before cutting each cookie, so they don't stick). If you don't have cookie cutters, you can use the bottom of a glass instead. Brush off any excess flour before putting them on the cookie sheet, if there is any.
9. Place cookies on ungreased cookie sheet about 2" apart. You may use parchment paper if you like.
10. Bake for 8 minutes (or you may preheat the oven to 300, and bake for 10 minutes).
11. Let cookies cool on wire racks.
12. Decorate.
13. Store in a covered plastic container, or cookie tin.
Title: Cinnamon Drop Cake
Ingredients:
- 1 water
- 1 butter
- 1/3 eggs
- 3 sugar
- 1/2 cinnamon
- 1 margarine
- 1/2
Instructions:
1. Preheat oven to 350F and grease/flour 13 x 9 cake pan.
2. Prepare cake mix according to package.
3. Pour batter into prepared cake pan.
4. Sprinkle, cinnamon & sugar mixture over the cake batter.
5. With your stick of margarine~ cut up into 8 tablespoon.
6. Drop margarine on top of cake batter ~ one in each corner & the other 4 in middle of cake.
7. Bake according to cake directions.
8. The margarine while baking will pull the cinnamon & sugar mixture down through the cake!
Title: Lemon Buttermilk Pudding Cake
Ingredients:
- 1 1/2 buttermilk
- 1 sugar
- 4 eggs
- 1/3 fresh lemon juice
- 1/4 all-purpose flour
- 1/4 butter
- 1 canola oil
- 1/2 lemon zest
- 1/4 vanilla extract
- salt
Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the buttermilk, 1/2 cup of the sugar, the egg yolks, lemon juice, flour, butter, lemon zest, vanilla and salt until smooth.
3. In a clean glass or stainless steel bowl, beat the egg whites until soft peaks form; continue beating, gradually adding the remaining 1/2 cup sugar, until the mixture is thick and glossy and holds stiff peaks. Gently fold the whites into the buttermilk mixture and scrape into an 8”x8” or 9”x9” pan that has been sprayed with nonstick spray.
4. Set the pan into a larger pan and pour enough hot water into the larger pan to come halfway up the sides of the inner pan. Bake for about 45 minutes, until the cake is puffed and golden, and the top is springy to the touch.
5. Remove the cake from the water bath and cool for at least half an hour if you want to serve it warm, or cool it completely and then chill in the refrigerator before serving in shallow bowls, with a spoon.
Title: Date Cream Cake Filling
Ingredients:
- 3/4 skim milk
- 1/4 Baileys Irish Cream
- 1/2 dates
- 1 flour
- 1/4 sugar
- 1 egg
- 1/4 pecans
- 1/4 sweetened coconut
Instructions:
1. Combine the milk and the irish cream and chopped dates in top of a double boiler and cook until it's hot and has a smoother texture.
2. Meanwhile, combine the flour, sugar and egg, blending until smooth. Set aside. Toast your pecans in a dry pan and then chop. Toast your and coconut in the same dry pan and add to the pecans. Set aside.
3. Re-stir your egg mixture and add to the hot milk mixture. Cook, stirring, until thick. Cool.
4. Stir in the pecans and coconut. Spread between the layers of your cake.
Title: Joey's Vegan Vanilla Sauce
Ingredients:
- 2 flour
- 3/4 sugar
- 1/2 evaporated milk
- 3 margarine
- 1 vanilla extract
Instructions:
1. For the Evaporated Milk Substitute:
2. In a double boiler over gently boiling water combine the warm water and the Better Than Milk Soy Powder. Mix well with a whisk.
3. When this is hot to the touch add in the cane sugar and stir gently until its dissolved.
4. Remove from the saucepan and put in a dish and cool in the fridge.
5. For the Vanilla Sauce:
6. In a heavy sauce pan combine the arrowroot flour and sugar.
7. Stir in the Evaporated Milk Substitute.
8. Cook this over medium heat until bubbly and boiling. Stir this constantly with a whisk for 2-3 minutes.
9. Take it off the heat and add the Earth Balance margarine and vanilla (or other flavoring if you prefer).
10. Bon Apetit!
Title: Cream Cheese Sugar Cookies
Ingredients:
- 1 sugar
- 1 butter
- 1 cream cheese
- 1/2 salt
- 1/2 vanilla extract
- 1/2 flour
- 1
- 2 1/4
Instructions:
1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts and egg yolk. Beat until smooth.
2. Stir in flour, until well blended.
3. Chill the dough for eight hours or overnight.
4. Preheat oven to 375 degrees.
5. On a lightly floured surface, roll out dough, one third at a time, to 1/8" thickness.
6. Cut into shapes with lightly floured cookie cutter.
7. Place 1" apart on ungreased cookie sheets.
8. Bake for 7 - 10 minutes.
9. Cool and decorate as desired.
Title: Yet Another Cake Mix Cookie - No Oil!
Ingredients:
- 1 eggs
- 1 tap water
- 2 milk
- 1/4
- 1/2
Instructions:
1. Just Empty all the ingrediants into a bowl, and mix it until their incorperated.
2. Bake them at 325 Degrees for 12-18 minuites, depending on your oven. (Mines electric so its tempermental somtimes).
Title: Triple-Ginger Pound Cake
Ingredients:
- 3 1/2 all-purpose flour
- 1 ground ginger
- 2 1/2 baking powder
- 1 salt
- 2 sugar
- 1 unsalted butter
- 2 eggs
- 2 vanilla extract
- 1 milk
- 1 1/4 crystallized ginger
- 1/2 fresh ginger
- 3 1/2
Instructions:
1. Preheat oven to 350°.
2. Grease two 9x5x3-inch loaf pans.
3. Stir flour, ground ginger, baking powder and salt into medium bowl.
4. Beat sugar and butter in large bowl until fluffy.
5. Add eggs and yolks 1 at a time, beating well after each addition.
6. Beat in vanilla.
7. Mix dry ingredients and milk alternately into batter.
8. Fold in crystallized ginger and grated ginger.
9. Divide batter between prepared loaf pans.
10. Bake cakes for about 1 hour.
Title: Not Just a Pound Cake!
Ingredients:
- 1 butter
- 1/2 margarine
- 3 sugar
- 5 eggs
- 3 flour
- 1 baking powder
- 1 milk
- 1 1/2 vanilla
- 1 1/2 pecans
- 3 brown sugar
- 2 cinnamon
Instructions:
1. Cream butter and margarine; gradually add sugar, beating until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour and baking powder; add to creamed mixture alternately with milk, mixing well after each addition.
4. Stir in vanilla (and/or lemon extracts).
5. Pour batter into greased and floured 10” tube pan.
6. Bake at 350 degrees for 1 hour and 15 minutes, or until cake tests done when toothpick inserted in the center comes out clean.
7. Cool in pan 10-15 minutes; remove from pan and cool completely.
8. *TO MAKE THE CINNAMON PECAN SWIRL POUND CAKE:.
9. Pour half of the above pound cake batter into pan.
10. Sprinkle with pecan mixture and top with remaining batter.
11. Bake as directed (may take a little bit longer).
Title: Banana Split Cake
Ingredients:
- 1/3 butter
- 1 sugar
- 1 egg
- 1 banana
- 1 vanilla
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/2 walnuts
- 2 miniature marshmallows
- 1 maraschino cherry
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugar.
3. Beat in egg, banana and vanilla until well combined.
4. Combine flour, powder and salt and gradually add to creamed mixture.
5. Stir in walnuts and pour into a 9 x 13 baking dish.
6. Bake for 20 minutes and sprinkle top evenly with marshmallows, cherries and chocolate chips.
7. Bake for 10 minutes more or until lightly browned.
8. Cool on wire rack, slice and serve!
Title: Fudgy Coffee Brownies
Ingredients:
- 19 1/2 ground cinnamon
- 1 walnuts
- 1/4
- 2/3
- 1/3
Instructions:
1. Lightly grease a 9x13 inch baking pan and set aside.
2. Prepare brownie mix, following package directions according to cake-like brownies except stir in cinnamon into dry mix and substitute coffee liqueur for water. Stir in nuts.
3. Spread batter into prepared pan.
4. Bake according to package directions.
5. Let cool in pan on a wire rack.
6. Drizzle melted chocolate over cooled brownies in a zig zag pattern.
7. Cut into bars.
Title: Italian Easter Cake “ Pastiera Napoletana”
Ingredients:
- 180 butter
- 200 flour
- 70 powdered sugar
- 50 eggs
- 50 salt
- 1 ricotta cheese
- 1/2 powdered sugar
- 200 eggs
- 100 corn
- 200 cinnamon
- 200 orange flower water
- 150 vanilla essence
Instructions:
1. For Pasta Frolla.
2. Put together tender butter, sugar, salt melted in a water spoon, almond and the eggs. combine everything and then add flour and vanilla just a little bit. Put in your fridge for 10-12 hours.
3. For the dough inside: put ricotta together with powdered sugar and eggs and just a little bit of essences, prepared corn, and candied orange.
4. Finally, lay your Pasta Frolla and put in muffin molde (the big one). Then put the dough inside and over with a little bit of pasta frolla. Stendete quindi la pasta frolla e mettetela nelle formine (ne verranno almeno 6). Put in oven for 20 minutes at 180°C Dish out with powdered sugar.
5. We prepare this plate gifting to friends with this basket.
Title: Peanut Butter Criss -Cross Cookies
Ingredients:
- 1 white sugar
- 1 self rising flour
- 3 eggs
- 2 brown sugar
- 1 peanut butter
- 1 vanilla extract
- 1/2
Instructions:
1. Mix all together in one bowl.
2. Pinch of some of the dough and roll into "1" inch diameter balls.
3. When all on cookie sheet, take a table fork and smash it down and then go the other way to make a criss cross.
4. Bake on an ungreased cookie sheet in 450°F oven about 10 minutes.
Title: Healthy Brownies (Well Almost)
Ingredients:
- 1/2 butter
- 3 sugar
- 1 eggs
- 2 vanilla
- 1 whole wheat flour
- 2/3 all-purpose flour
- 1/4 baking soda
- 1/2
Instructions:
1. In a medium saucepan melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat, cool.
2. Preheat over to 350 degrees F. Meanwhile, grease an 8x8x2-inch or 9x9x2-inch pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.
3. In a small mixing bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts. Spread batter in the prepared pan.
4. Bake in a 350 oven for 30 minutes for 8-inch pan or 25 minutes for 9-inch pan. Cool on wire rack. Cut into 16 squares.
Title: Crazy Gingerbread (With Lemon Sauce)
Ingredients:
- 1 1/2 flour
- 3 flour
- 3/4 sugar
- 1/4 salt
- 1 baking soda
- 1 cinnamon
- 1/4 ground cloves
- 1 ginger
- 1 vinegar
- 6 vanilla
- 1 molasses
- 1/4 water
- 3/4
Instructions:
1. Preheat oven to 375º.
2. In an ungreased 8x8 inch pan, stir together all dry ingredients.
3. With a spoon, make three "wells" in the dry ingredients. In one "well" put the vinegar, in another the oil, and in the third the vanilla.
4. Mix the water and molasses in a separate bowl. Pour over the dry ingredients and mix quickly with a fork. Mix until lumps are gone, but do not beat.
5. Bake at 375º for about 30 minutes.
6. Cut and serve from baking pan, with lemon sauce, applesauce, or whipped cream.
7. See my recipe for "Lemon Sauce" at this site. The contrasting lemon flavor and moistness added by the sauce is what adds the finishing touch to this cake, making it suitable for a company dessert!
Title: Easiest Ever Pear and Apple Crisp
Ingredients:
- 4 oats
- 1 all-purpose flour
- 1 brown sugar
- 1/2 ground cinnamon
- 1/3 butter
- 1/2 margarine
- 1/2 ice cream
Instructions:
1. Preheat oven to 425°F In shallow, 2-quart baking dish, combine pear slices and pie filling.
2. In medium bowl, with fork, stir together oats, flour, sugar and cinnamon. With fingertips, mix in butter until mixture resembles coarse crumbs. Crumble topping over fruit.
3. Place baking dish on cookie sheet and bake crisp 30 to 35 minutes or until topping is lightly browned and filling is hot and bubbling. Cool crisp slightly on wire rack to serve warm. Serve with whipped cream or ice cream if you like.
Title: Grandma Mabel's Fry Pan Cookies
Ingredients:
- 1 1/2 dates
- 1 brown sugar
- 1 egg
- 1 walnuts
- 1 butter
- 1 1/2 coconut
- 1
Instructions:
1. Mix dates, brown sugar, egg, chopped walnuts, and butter in a cold frying pan.
2. Turn element on and cook slowly for 10 minutes.
3. Add Rice Krispies and 1 cup of the coconut.
4. Shape into balls.
5. Roll balls in coconut.
6. Store in an air tight container.
Title: Baked Saffron Rice Pudding
Ingredients:
- 1/4 long-grain rice
- 12 saffron threads
- 3 milk
- 6 cardamom pods
- 1 cinnamon stick
- 1/4 sugar
- 1/4 flaked coconut
- 1/4 walnuts
- 1 egg
- 4 butter
- 1 nutmeg
Instructions:
1. Preheat oven to 350°F.
2. Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
3. As soon as it comes to a boil, add the rice, reduce heat to a simmer, and cook for 20-25 minutes or until the rice has softened.
4. Remove from heat, and stir in the sugar, coconut and nuts.
5. Beat in the egg, single cream and butter.
6. Transfer to an ovenproof dish.
7. Sprinkle with nutmeg if desired.
8. Bake for 20-30 minutes until set or lightly golden.
9. Garnish with chopped nuts or dribbled with additional cream.
10. Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.
Title: Midori-Honeydew Mousse
Ingredients:
- 1/2 unflavored gelatin
- 3 honeydew melon
- 1 sugar
- 1/2 lemon
- 1 heavy cream
- 1/2 melon ball
Instructions:
1. Place the Midori in a small heavy saucepan and sprinkle the gelatin over it.
2. Let the gelatin sit for a minute to soften, then place the pan over low heat.
3. Cook, stirring constantly, until the gelatin is dissolved.
4. Remove the pan from the heat and cool to room temperature.
5. In small batches, puree the melon until smooth and add the pureed melon to a large bowl.
6. With a whisk, beat in the Midori mixture, sugar, and lemon juice until smooth and well mixed.
7. With chilled beaters in a clean bowl, whip the heavy cream until soft peaks form.
8. Fold the whipped cream into the honeydew mixture.
9. Spoon into a serving bowl or individual serving dishes.
10. Chill for at least 2 hours before serving with the sweetened whipped cream and melon balls if desired.
Title: Candy Corn Brownies
Ingredients:
- 3/4 butter
- 1 3/4 sugar
- 4 eggs
- 1 1/2 flour
- 2
- 1
- 1/4
Instructions:
1. Heat oven to 325 degrees F. Line a 9-inch square baking pan with foil, letting foil extend above pan on 2 sides Coat foil with nonstick spray or use nonstick foil.
2. Whisk butter and sugar in a medium bowl until blended. Whisk in eggs, one t a time. Stir in 1-1/2 cups flour and the baking powder until just combined.
3. Remove 1 cup batter, add to chocolate and stir until blended. Spread evenly in lined pan. Refrigerate 15 minutes or until slightly firm.
4. Meanwhile, stir orange extract and 1/4 cup flour into remaining batter, tint yellow. Divide batter in half. Tint half orange using a little red food color.
5. Spoon yellow batter onto chocolate layer; gently spread even. Refrigerate 30 minutes, until slightly firm to the touch.
6. Spoon on orange batter; spread even. Bake 40-45 minutes until a wooden pcik inserted in center comes out clean. Cool pan on wire rack 10 minutes; then invert on rack to cool completely; remove foil. Cut in 25 squares.
7. To make spiderwebs: Melt candy melts as package directs. Scrape into a sturdy 1-quart ziptop bag. Cut tip off one corner and pipe a quarter of a spiderweb on each brownie. The web will have 4 spokes, two of which follow 2 sides of the brownie and meet in the corner. The other two are spaced inbetween. There will be room for a couple of rows of web lines connecting the 4 spokes.