lumicero/recipes-ing2inst huggingface dataset:
Title: Coffee, Cashew, White Chocolate Blondies
Ingredients:
- 1 hot water
- 1 instant coffee
- 1 vanilla extract
- 1/2 butter
- 1 1/2 light brown sugar
- 3/4 salt
- 2 eggs
- 1 3/4 all-purpose flour
- 1 chocolate chips
- 1 cashews
Instructions:
1. Preheat oven to 350°F (metal) or 325 F (glass).
2. Coat a 9- by 9-inch baking pan with cooking spray.
3. In a medium bowl, combine the hot water, instant coffee and vanilla. Stir until the coffee granules dissolve.
4. Add the butter, brown sugar and salt. Use an electric mixer to beat until light and fluffy.
5. Add the eggs, one at a time, beating between additions and scraping down the sides of the bowl.
6. Stir in the flour, then the white chocolate bits and cashews.
7. Spread the mixture evenly into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted at the center comes out clean.
8. Cool, then cut into 9 squares.
Title: Fried Bananas (Banana Enrolada)
Ingredients:
- 1 cornflour
- 1/4 sugar
- 1 butter
- 1 egg
- 1/4 salt
- 2 white rum
- 2 milk
- 4 bananas
- 1 ground cinnamon
- 2 dark brown sugar
Instructions:
1. Heat oil to 375°F in a Dutch oven or deep fryer.
2. Mix corn flour and sugar in a bowl. Add butter, egg, salt, rum, and milk, stirring until it forms a thick batter.
3. Peel bananas, and cut into quarters. Mix cinnamon with brown sugar. Sprinkle half the cinnamon/ brown sugar mixture on the banana quarters.
4. Roll banana quarters in the batter, and drop carefully into the hot oil, a few at a time. Fry 2 - 3 minutes on each side, turning once, until golden brown.
5. Drain fried bananas on paper towels and dust with remaining cinnamon/brown sugar mixture.
6. Continue until all banana quarters are fried and dusted. Serve warm.
Title: Strawberry Cream Pizza
Ingredients:
- 1/2 - 1 margarine
- 1 flour
- 1/2 powdered sugar
- 1 cream cheese
- 1 Cool Whip
- 1/4 sugar
- 1 fresh strawberries
- 3 strawberry Jell-O gelatin dessert
- 1 cornstarch
- 1 sugar
- water
Instructions:
1. Dough: Mix margarine, flour, powdered sugar.
2. Spread on Pizza pan (may use 1 roll of refrigerator sugar cookies instead of making dough).
3. Bake at 325° for 13 to 15 minutes. Watch closely for browning.
4. Cream Topping: Mix cream cheese, Cool Whip and sugar until creamy; spread on COOLED crust.
5. Strawberry Topping: Wash, drain and slice 1 quart berries and add to glaze. Spread on cream topping.
6. Glaze: Combine Jello, cornstarch, sugar and water.
7. Heat to boiling, stirring constantly until thickened.
8. Cool and spread on cream topping.
9. Enjoy.
Title: Torrone Wafer Cookies
Ingredients:
- 2 butter
- 1 miniature marshmallows
- 6
- 1 1/2
Instructions:
1. Roast the almonds in a preheated 375 F oven for approximately 10 minutes (do not burn).
2. Melt butter and marshmallows together in a large pot. Once the marshmallows have melted, add the chocolate chips and stir until melted. As soon as the chocolate mixture is melted, stir in the roasted almonds.
3. Quickly spread the chocolate mixture on the wafer using a large buttered spoon. Once even, place the second wafer on top. Place something heavy on top of the wafer, and let sit for several hours to set. Cut diagonally into small cookies.
Title: Maple Walnut Pudding Cake
Ingredients:
- 1/2 milk
- 2 maple syrup
- 3/4 flour
- 1/4 baking powder
- 14 butter
- 2 margarine
- 3 walnuts
- 1 hot water
- 1 2/3
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a 2 quart casserole dish.
3. Mix all ingredients together except walnuts and hot water.
4. Pour mixture into the prepared casserole dish.
5. Sprinkle walnuts on top.
6. Pour hot water over all.
7. Bake for 35 minutes or until a cake tester or tooth pick inserted in the center of the upper part (the cake part of the pudding) comes out clean.
Title: Rich Dark Chocolate Mousse
Ingredients:
- 4 dark chocolate
- 1 1/2 heavy cream
- 2 icing sugar
- 1
- 1/4
Instructions:
1. Chop up the chocolate and put it in a bowl. Make sure it is chopped up really well, into very small pieces.
2. Heat half the cream until it is almost boiling. Remove from heat and add the chocolate pieces. Stir vigorously until all the chocolate is melted.
3. Add the rest of the cream to it and pour it into a small bowl that can sit inside a larger bowl.
4. Fill the larger bowl with ice and water. Put the small bowl in the larger bowl and mix with an electric mixer until it forms soft peaks.
5. Beat the egg white in separate bowl until it forms stiff peaks.
6. Add icing sugar to egg white 1 tablespoon at a time and whisk until it forms a soft meringue.
7. Fold the meringue carefully into the chocolate mixture.
8. Spoon into serving dishes (or leave in one bowl if you want), and chill in refrigerator for at least 2 hours,.
Title: Dorie's Dark and Stormy Cookies
Ingredients:
- 1 1/4 flour
- 1/3 baking soda
- 1/2 unsalted butter
- 1/2 light brown sugar
- 2/3 granulated sugar
- 1/4 vanilla
- 1 sea salt
- 1/2 bittersweet chocolate
- 5
Instructions:
1. Sift the flour, cocoa and baking soda together in small bowl; set aside. Beat the butter until smooth in bowl of an electric mixer at medium speed. Add the sugars, vanilla and salt; beat 2 minutes. Reduce speed to low; add the flour mixture, mixing until incorporated but still crumbly, and being careful not to overwork the dough. Stir in the chocolate pieces.
2. Turn the dough out onto a smooth work surface; squeeze it so that it sticks together in large clumps. (If you need to, it's OK to lightly flour the work surface.) Gather the dough into a ball; divide in half. Shape each ball into a log 1 1/2 inches in diameter. Wrap logs in plastic wrap; chill at least 1 hour.
3. Heat oven to 325 degrees. Line two baking sheets with parchment. Gently slice logs into 1/2-inch rounds using a serrated knife (some will crumble; simply press broken bits back onto cookie). Place 1 inch apart on the baking sheets.
4. Bake, one sheet at a time, 14 minutes; cookies will not look done or be firm. Cool on pan 5 minutes; transfer to cooling rack. Cool to room temperature.
Title: GIngersnaps
Ingredients:
- 2 1/4 all-purpose flour
- 1 brown sugar
- 3/4 shortening
- 1/4 molasses
- 1 egg
- 1 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1/4 sugar
Instructions:
1. In a large mixing bowl combine about half of the flour and all of the brown sugar, shortening or oil, molasses, egg, baking soda, ginger, cinnamon, and cloves.
2. Beat with an electric mixer on medium to high speed til thoroughly combined, scraping sides of bowl occasionally. Beat or stir in the remaining flour.
3. Shape the dough into 1 inch balls. Roll the balls in sugar to coat.
4. Place cookies 2 inches apart on an ungreased cookie sheet.
5. Bake in a 375 oven for 8 to 10 minutes or til edges are set and tops are crackled.
6. Cool on cookie sheet for 1 minute. Remove cookies and cool on a wire rack.
Title: Coconut Cookies
Ingredients:
- 1 butter
- 2 eggs
- 1/4
- 2
Instructions:
1. preheat oven to 350 degrees,.
2. stir all ingredients together, roll into balls then roll into additional coconut.
3. bake for 10 to 12 minutes.
4. makes appx 3 dozen cookies.
Title: No Bake Power Bars (Raw)
Ingredients:
- 2 cashews
- 1 dates
- 1/2 peanut butter
- 1/2 dried craisin
- 1/4 honey
- coconut
Instructions:
1. In a food processor, add Dates and Cashews and chop well. Pour in to a bowl and add Peanut Butter, Honey and Cranberry Raisins and mix well.
2. Roll dough into 3/4 inch balls, and then roll outsides in coconut. Refrigerate, then serve.
Title: Triple Chocolate Brownies
Ingredients:
- 1/2 brown sugar
- 1/3 butter
- 1 honey
- 2 corn syrup
- 8 1/2 bittersweet chocolate
- 2 eggs
- 1 vanilla
- 1/2 flour
- 1/4 chickpea flour
- 2 baking soda
- 1/4 salt
- 1/4 dried cranberries
- 1/2
- 1/4
Instructions:
1. Preheat oven to 325F and line a 9” pan with parchment.
2. In saucepan over medium-high heat, bring sugar, butter, honey and milk to boil, stirring occasionally.
3. Stir in 5 oz of the bittersweet chocolate until melted. Remove from heat.
4. Let cool 5 minutes, then beat in eggs, 1 at a time. Beat in vanilla.
5. Stir dry ingredients into chocolate mixture.
6. Fold in remaining bittersweet chocolate, cranberries and candy coated milk chocolate.
7. Bake 30 minutes. Cool completely in the pan on a rack.
Title: Halloween Strawberries
Ingredients:
- 1 strawberries
- 1 white chocolate
- 1 chocolate chips
- 1
Instructions:
1. Wash strawberries and dry on paper towels.
2. Melt the white chocolate and coat the strawberries, place on a wax paper lined cookie sheet in freezer till cool. Melt the chocolate chips and coat the strawberries sides and back to look like a jacket.
3. Pipe chocolate on the straberries white "shirt" to look like a bow and two buttons.
4. To make a gunshot wound, poke a hole in the strawberries chest with a toothpick and decorate with red gel. Stab with a fringed toothpick or small plastic sword ment for drinks for an impaled strawberry. Beheaded strawberries can be made from adding red gel to the top of the strawberry.
Title: Chocolate Chip Stuffed Strawberries
Ingredients:
- 5 strawberries
- 2 low-fat ricotta cheese
- 1 artificial sweetener
- 1 vanilla extract
- 1 1/2
Instructions:
1. Slice the stem ends off the strawberries, about 1/2 inch, revealing an opening in each berry. Use a narrow spoon to remove about half of the flesh inside each berry allowing room for filling.
2. In a small bowl mix ricotta, sweetener and vanilla extract until uniform.
3. Spoon ricotta mixture into a bottom corner of a plastic bag; snip off the tip of that corner to create a small hole and squeeze mixture into the strawberries. Top with chocolate chips and enjoy!
4. Tip: If you want your stuffed berries to stand upright, cut a thin slice off the bottoms so they sit flat.
Title: Groundhog Day Cupcakes
Ingredients:
- 12 jelly beans
- 6
- 10
- 3
- 48
- 4
Instructions:
1. Remove a piece of cake the width of an Almond Joy candy from the center of a baked cupcake.
2. Set the candy upright in the hole, then spread a layer of white frosting on the cupcake.
3. For the groundhog's eyes, trim the ends from a white jelly bean, stick them in place with frosting, then dot them with black decorators' gel.
4. Add a tiny triangle cut from a watermelon slice candy for a nose, brown M&M's Minis for ears and cheeks, and a tiny rectangular piece of white jelly bean for teeth.
5. Sprinkle chocolate cookie crumbs around the partially emerged groundhog, and he's ready to greet his fans.
Title: Crispy Oatmeal M&m Cookies
Ingredients:
- 1 1/2 quick-cooking oats
- 1 old fashioned oats
- 1 sweetened flaked coconut
- 1 flour
- 2/3 light brown sugar
- 1/4 butter flavor shortening
- 1/4 baking soda
- 1/4 baking powder
- 2 salt
- 2 eggs
- 12
Instructions:
1. Preheat oven to 350°F and grease 2 large cookie sheets. In a large bowl with mixer at low speed, beat oats, coconut, flour, brown sugar, shortening, salt, baking soda and powder and eggs until blended, occasionally scraping down the sides of the bowl with a rubber spatula.
2. With a wooden spoon, stir in cereal and mini M&M's. Drop dough by heaping tablespoons, about 2 inches apart, onto cookie sheets. Flatten cookies into two inch rounds with your hand.
3. Bake 12 to 12 minutes or until golden, rotating sheets between upper and lower racks half way through baking time. Let cookies cool slightly on sheet, then remove to wire racks to cool completely. Repeat with remaining dough.
Title: Faux Pavlova
Ingredients:
- 30 -35 marshmallow creme
- 2 heavy cream
- 2 vanilla extract
- 2 powdered sugar
- 1/4 fresh strawberries
- 2 raspberries
- 1 fresh blueberries
- 3 blackberry
- 2 kiwi fruits
- 1 bananas
- passion fruit pulp
- mango puree
Instructions:
1. Line bottom and sides of a 9" x 13" of a glass pyrex baking dish with crushed meringues (a trifle bowl would also work well). Spread the remaining meringues evenly over whole meringue base.
2. Microwave each jar of Kraft Marshmallow Creme for 20 seconds each and then spread carefully over meringue with silicone scraper in an even layer. Let sit for at least 2 hours the meringues and marshmallow to meld. Trust me this is the only tricky bit to the whole recipe.
3. Clean and slice up all the fruit except for the passion fruit and/or mango puree and set aside. Keeping each fruit separated from the other.
4. In a large bowl or electric mixer whip cream till stiff peaks form and then gently fold in vanilla and powdered sugar. Spread whipped cream evenly over marshmallow creme layer. (If you are good with a piping bag then you can save some of the whipped cream to decorate the outside edge or used canned "spray" cream.).
5. Passion fruit pulp: I used canned (170 gm John West), or you can puree some fresh mango. Drizzle to cover over whipped cream layer and then decorate with fruit. It will keep n the fridge for about 2 more hours but is best served immediately after decorating.
Title: Pumpkin Pie Crumble Cake
Ingredients:
- 18 1/4 butter
- 8 eggs
- 4 pumpkin
- 29 evaporated milk
- 5 sugar
- 1 1/4 ground cinnamon
- 2 butter
- 4
Instructions:
1. Place rack in the center of the oven and preheat the oven to 350.
2. Lightly grease (I use Pam for baking cooking spray) 13x9in pan. Set pan aside.
3. Crust:.
4. Measure out 1 cup of cake mix and reserve for the topping.
5. Place remaining cake mix, 1 stick butter and 1 egg in mixing bowl.
6. Blend with an electric mixer on low speed until well combined (1 minute).
7. Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides.
8. Filling:.
9. Place pumpkin, milk, 1 cup sugar, remaining 3 eggs and cinnamon in the same large mixing bowl used to prepare the crust and with the same beaters (no need to clean either).
10. Blend on low speed until combined (30 seconds)
11. Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more.
12. Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set pan aside.
13. Topping:.
14. Place remaining 1/4 cup sugar, chilled butter and reserved cake mix in a clean medium-sized bowl.
15. Beat with an electric mixer on low speed until just combined and crumbly (30 seconds to 1 minute).
16. Distribute the topping evenly over the filling mixture. Place the pan in the oven and bake until the center no logger jiggles, appx 70 minutes.
17. Remove the pan from the oven and let cool on wire rack for 20 minutes.
18. Cut the cake into squares and serve with whipped cream if desired.
Title: Torta Di Limone E Ricotta
Ingredients:
- 1/3 butter
- 3/4 granulated sugar
- 1/3 ricotta cheese
- 3 eggs
- 1 1/2 flour
- 1 1/2 baking powder
- 1 lemon, zest of
- 3 lemon juice
- confectioners' sugar
Instructions:
1. Grease a 9 inch round cake or springform pan. Line the bottom with parchment or waxed paper. Grease the paper. Dust with flour. Set aside. Preheat the oven to 350 degrees.
2. Cream the butter and sugar together until smooth. Beat in the ricotta.
3. Beat in the egg yolks, one at a time. Ass 2 Tbl of the flour, and the lemon zest and juice. Sift the baking powder into the ramaining flour and beat into the batter until well blended only.
4. Beat the egg whites until they form stiff peaks. Fold them carefully into the batter.
5. Turn the mixture into the prepared cake pan. Bake for 45 minutes, or until a cake tester inserted in the center of the cake comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a rack to cool. Dust the cake generously with confectioner's sugar before serving.
Title: Christmas Stars
Ingredients:
- 1/2 butter
- 1/3 sugar
- 2 sugar
- 1 egg
- 1/2 light corn syrup
- 1 lemon rind
- 1 all-purpose flour
- 1 3/4 salt
- 1/8 confectioners' sugar
- 1 lemon juice
- 4
Instructions:
1. In medium bowl, with electric mixer on medium, beat butter and sugar until light and fluffy.
2. Beat in egg, corn syrup, lemon extract and lemon rind until well-blended.
3. Reduce mixer speed to low and gradually beat in flour and salt.
4. Gather dough into 2 balls and flatten each into a disk and wrap in plastic.
5. Refrigerate at least one hour or overnight.
6. Soften dough a bit at room temperature before rolling out.
7. Heat oven to 325 and lightly grease two baking sheets.
8. Roll out dough between two sheets of waxed paper to 1/4" thickness.
9. Cut out cookies with a 2 1/2" satar cookie cutter.
10. Bake 12 - 15 minutes (until lightly browned).
11. Cool cookies on baking sheets for 5 minutes and then transfer to wire racks.
12. For glaze: whisk together confectioner's sugar and lemon juice.
13. Divide the glaze into two bowls and tint one with yellow food coloring.
14. One cookie at a time, spread either the white or the yellow glaze onto the cookie.
15. Using a toothpick, drag the alternate color of glaze through the wet cookie to make wispy designs.
16. Dip edges of cookie into sugar crystals.
Title: Half Hour Steam Pudding
Ingredients:
- 1 butter
- 1 golden syrup
- 4 flour
- 2 baking powder
- 1 sugar
- 2 salt
- 1 egg
- 1
Instructions:
1. melt butter and golden syrup in a bowl.
2. add flour, sugar, baking powder, salt cocoa, egg and enough cold water to mix (like with a sponge).
3. boil 1/2 hour.
Title: Cranberry Cheese Cake With Cornflake Pie Shell
Ingredients:
- 1 brown sugar
- 2 butter
- 4 gelatin
- 1 1/4 water
- 4 brown sugar
- 1 milk
- 1/3 eggs
- 1/4 milk
- 2 cottage cheese
- 1 3/4 salt
- 1 vanilla
- 1/8 cranberry sauce
- 1 brown sugar
- 1
- 2
- 1/2
Instructions:
1. PIE SHELL:
2. Mix cornflakes, brown sugar, and melted butter together for the pie shell.
3. Press mixture into pie pan.
4. Chill while making filling.
5. FILLING:
6. Soften gelatine in cold water.
7. Mix lemon pie filling, brown sugar, and 1/4 cup milk in a saucepan.
8. Beat 2 egg yolks with the 1-3/4 cups milk together.
9. Add to lemon pie mixture.
10. Cook over medium heat, stirring constantly until mixture comes to a boil.
11. Remove from heat; add gelatine mixture; stir until gelatine is dissolved.
12. Combine cottage cheese, salt, and vanilla; blend with cooked pudding.
13. Fold in stiffly beaten egg whites; pour into pie shell.
14. Chill 4 hours.
15. GLAZE:
16. Glaze the top with a mixture of the cranberry sauce, brown sugar, and nuts.
Title: Chocolate Cherry Bars
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1/4 butter
- 1 egg
- 1 cherry pie filling
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Lightly grease a 13" x 9" baking pan.
2. In mixing bowl, combine flour, sugar, and cocoa. Cut in butter with pastry mixer or fork until crumbly. Add egg and almond extract until blended; set aside 1 cup of this mixture for topping.
3. Press remaining crumb mixture into the prepared 13"x9" inch pan. Carefully top evenly with pie filling.
4. Combine chocolate chips and almonds, with the 1 cup reserved crumb mixture; sprinkle over pie filling.
5. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
6. Cool then refrigerate for at least 2 hours before cutting.
Title: Creamy Nut Frosting
Ingredients:
- 2 1/2 cake flour
- 1/2 milk
- 1/2 shortening
- 1/2 sugar
- 1/2 salt
- 1 vanilla extract
- 1/2 walnuts
- 1 powdered sugar
- 1
Instructions:
1. Cook flour and milk until forms a thick paste. Chill.
2. Cream butter, sugar and salt. Add paste and beat until fluffy.
3. Add vanilla, nuts and rind; stir inches.
4. Blend in powdered sugar.
Title: Lemonade Cake
Ingredients:
- 1 instant lemon pudding
- 1 eggs
- 4 water
- 1/3 water
- 1 powdered sugar
- 2
- 1
- 2
Instructions:
1. In a large bowl, combine the cake mix, pudding mix, eggs, oil and water. Mix well.
2. Pour into a greased and floured 9x13 inch pan, and bake at 350 degress for 35 minutes.
3. While warm, poke holes in entire top of cake with a large fork.
4. Mix the 2 cups powdered sugar and the lemonade together.
5. Pour over top of cake, and return to oven for 5 minutes.
6. Let cool, and store in refrigerator for about 2 hours.
7. Serve with whipped cream if desired.
Title: Syrian Phyllo Sweet With Qashta (Ward El Sham)
Ingredients:
- 2 sugar
- 1 water
- 1 lemon juice
- 1 phyllo pastry
- 20 unsalted butter
- 2 pistachios
- 3/4 white sugar
- 1 1/2
Instructions:
1. Prepare the syrup:
2. Note that either the syrup should be cool and the pastry hot or visa versa when pouring it over top to keep the phyllo sheets crisp, ie not to let them get soggy.
3. Mix sugar and water and bring to the boil.
4. Add lemon juice and boil for 7 more minutes.
5. Remove from heat cool slightly and add orange blossom water, stir.
6. Cool down to pour over the pastry hot from the oven.
7. For the pastry:
8. Preheat oven to 325F (My oven cooks high you may rather 350F if your oven runs lower).
9. Grease a 9 x 13inch pan with butter.
10. Carefully cut dough in half or to the sizes that would fit your pan first or as you go along, whichever you find easier. Keep the pastry covered with a layer of plastic wrap and on top, a damp towel. As soon as you take one phyllo sheet, cover the remainder up again.
11. Spread 10 layers of phyllo into the pan buttering each as you go.
12. In a small bowl add the plain qashta, sugar and orange blossom water, mix well.
13. Carefully spoon the qashta mixture on top of the tenth phyllo sheet, leveling it.
14. Add the remaining 10 layers of phyllo on top of the qashta mixture making sure to butter all the sheets.
15. Cut the pastry with a pastry cutter into even squares before placing it in the oven.
16. Bake for 30 minutes or until it becomes golden (It must be golden not white!).
17. Remove from oven and pour the cooled syrup over the hot pastry using as much as needed. (I may have used 1 1/2 cups, I just keep adding until it looks like enough, the pastry will absorb it!) You may also do it visa versa, cold pastry/hot syrup.
18. Allow pastry to stand for a few hours to absorb the syrup.
19. Decorate with ground pistachios.
20. Enjoy!
Title: Buttermilk Cupcakes
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 1 sugar
- 1/4 butter
- 1 egg
- 1 vanilla
- 1 buttermilk
Instructions:
1. Preheat oven to 350°F Place liners in a 12-cup muffin tin.
2. In a medium bowl, stir together flour, baking soda, baking powder and salt.
3. In a large bowl, using an electric mixer, beat the butter and sugar together until it looks creamy. Beat in the egg and the vanilla extract until mixture is smooth.
4. Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again until almost combined. Add the rest of the flour and stir until all ingredients are mixed in and no flour remains.
5. Fill muffin cups 2/3-3/4 full with batter.
6. Bake for 18-20 minutes at 350F, until a toothpick inserted into the center of a cupcake comes out clean.
7. Let cupcakes cool for about 5 minutes, then remove from the muffin pan. Cool completely on a wire rack before frosting.
Title: Gumdrop Cake
Ingredients:
- 2 sugar
- 1 butter
- 3 eggs
- 1 1/3 milk
- 3 1/2 flour
- 1 salt
- 1 1/4 vanilla
- 1
Instructions:
1. Cream the butter and sugar together, then mix in the eggs and vanilla.
2. Sift the flour and salt together and then add to the egg mixture alternately with the milk.
3. Stir in the gumdrops and then pour into a round, greased pan.
4. Bake at 350 F for two hours.
5. Place brown paper over the cake for the last 1/2 hour.
Title: Orange and Cream Walnut Brownies
Ingredients:
- 125 butter
- 125 dark chocolate
- 1 brown sugar
- 3 eggs
- 1/3 flour
- 1/3 baking powder
- 1/4 walnuts
- 1 cream cheese spread
- 250 caster sugar
- 1/4 orange
- 1
Instructions:
1. Combine the butter, chocolate and brown sugar in a saucepan and stir over a medium heat until chocolate has melted.
2. Remove from heat and whisk in the eggs.
3. Stir in the sifted flour, cocoa and baking powder until well combined, then fold in walnuts.
4. Pour into a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan).
5. Combine cream cheese, sugar and finely grated rind of the orange in a small bowl until smooth.
6. Spoon mixture randomly over chocolate mixture and swirl gently with a round bladed knife to create a marbled effect.
7. Bake in a moderate oven 180°C for 35–40 minutes until firm.
8. Cool completely in pan before slicing.