lumicero/recipes-ing2inst huggingface dataset:
Title: Ambrosia (Heavenly Hash)
Ingredients:
- 2 mandarin oranges
- 1 pineapple tidbits
- 1 mini marshmallows
- 1 maraschino cherries
- 1 grapes
- 8 sour cream
- tofutti sour cream
Instructions:
1. combine all ingredients in a bowl, starting with half the sour cream.
2. add additional sour cream til desired consistency is reached (should be evenly saturated, but not overtaken by the sour cream).
3. refrigerate 1 hour.
Title: Amish Dream Cake
Ingredients:
- 10 eggs
- 1/2 cream of tartar
- 1 salt
- 1 water
- 3/4 cake flour
- 1 sugar
- 1 vanilla
Instructions:
1. Beat egg whites until frothy. Add cream of tartar and beat until stiff.
2. In a separate bowl, beat egg yolks and salt until very thick and lemon colored. Add water and beat. Add sugar gradually, beating until thick enough to hold a soft peak.
3. Fold egg whites and flour into egg yolk mixture.
4. Bake in tube pan 40 minutes at 350.
Title: Bolo Prestigio Amarelinho (Yellow Cake, Brazilian)
Ingredients:
- 4 carrots
- 1 eggs
- 3 all-purpose flour
- 2 sugar
- 2 baking powder
- 1 sweetened condensed milk
- 1 coconut
- 100 sweetened condensed milk
- 1 chocolate
- 100
Instructions:
1. In blender put carrots, oil and eggs and blend until creamy.
2. Sift flour and baking powder; add sugar and mix well. Blend in the carrot cream.
3. Put in a greased pan and bake in 350 F oven for 40-45 minutes.
4. FILLING: In small pan put the sweetened condensed milk; add two measures of the can with water and the coconut. Cook it on low, mixing constantly, until it boils. Cut cooled cake in half and spread filling on one half. Cover with other half.
5. ICING: Put can in pressure cooker and cover with water. Pressure cook 50 minutes. Let pressure subside and remove can from pan; wait until completely cool to open can. Spread icing on top and sides of cake and sprinkle chocolate. (I wonder if you will resist using all the icing cooked sweetened condensed milk without tasting it -- I know I can't!).
6. NOTE: The filling is syrupy, but you can reduce the liquid and get a thicker consistency. I personally like it more liquid, so it will permeate the cake when you pour it. The leftover filling can be used in another cake or on top of ice cream.
Title: Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 4 eggs
- 1 Jell-O pudding mix
Instructions:
1. Preheat oven to 400.
2. Heat water and butter to a rolling boil, stir in flower.
3. Stir vigorously over low heat until mixture forms a ball (about 1 minute).
4. Remove from heat, mix in eggs all at once until smooth.
5. Drop 1/4 cup at a time on ungreased baking sheet, bake 35-40 minutes until golden.
6. Cool completely.
7. Cut off tops and pull out any soft dough from the inside.
8. Fill empty puffs with your favorite pudding (I like chocolate).
9. Replace tops and dust with powdered sugar.
10. Refrigerate until serving.
Title: Honeyed Pineapple
Ingredients:
- 1 pineapple
- 1/4 honey
Instructions:
1. Peel the pineapple, cut into 4 wedges, and slice off and discard the core from each piece.
2. Cut each section into narrower wedges or triangles.
3. The pineapple triangles can be threaded onto skewers.
4. Put the pineapple in a glass or stainless steel bowl.
5. Coat it with the honey.
6. Let it rest for at least 15 minutes or up to several hours.
7. Preheat the broiler.
8. Line a baking pan with parchment paper or foil coated with nonstick spray.
9. (This greatly eases cleanup-- broiled honey can really stick to a pan.) Place the pineapple on the baking pan, then put it under the broiler.
10. Cook for about 5 minutes, until the edges turn light brown.
11. Turn thick pieces once during cooking, using long-handled metal tongs.
Title: Fresh Peach Cake (Or Cobbler)
Ingredients:
- 4 sugar
- 2/3 flour
- 1 salt
- 1/8 cinnamon
- 1/4 butter
- 1/4 margarine
- 1 flour
- 1/2 sugar
- 1 baking powder
- 1/4 salt
- 1 egg
- 1/3 milk
- 2 shortening
- heavy cream
Instructions:
1. Wash peel and slice peaches.
2. Combine next 4 ingredients. Add peaches. Mix well and turn into a 8x8x2-inch pan. Dot with butter.
3. Sift together next 4 ingredients. Combine egg and milk and add to dry ingredients along with the melted butter. Mix only until ingredients are blended. (DO NOT OVERBEAT).
4. Spread batter evenly over the sliced peaches.
5. Bake in a hot oven (425F) for 30 minutes or until browned and baked through to the peaches.
6. Let cool, top with whipped cream if desired, and enjoy!
Title: Amalgamation Cake I
Ingredients:
- 2 sugar
- 2 butter
- 9 milk
- 1 flour
- 2 1/2 baking powder
- 3 vanilla
- 1 sugar
- 3 butter
- 1 coconut
- 4
- 9
- 1
- 2
Instructions:
1. Preheat oven to 350F; grease and flour two 8" round cake pans.
2. Cream butter and sugar until light and fluffy; add vanilla.
3. Sift flour and baking powder together; add alternatively to butter mixture with milk.
4. Beat eggs whites until stiff; fold into batter.
5. Pour into greased and floured pans; bake for 35 minutes.
6. When done, turn out onto grate to cool.
7. While cake is baking, boil together sugar, butter, egg yolks, and coconut water until thick enough to spread. Remove from heat; stir in pecans and coconut.
8. Spread between cooled layers.
Title: Chocolate Cake Roll
Ingredients:
- 1/3 cake flour
- 1/3 cornstarch
- 2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/3 eggs
- 4 granulated sugar
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Line a 15x10-inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.
3. In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix well.
4. In a separate bowl, using an electric mixer, beat egg yolks and 1/4 cup sugar until fluffy. In a small bowl, using CLEAN beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
5. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture.
6. Pour batter into pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 14 minutes.
7. Dust a clean cloth with remaining sugar.
8. Turn cake out onto prepared cloth; remove waxed paper. Trim cake's edges.
9. Starting with a long side, tightly roll up cake WITH CLOTH!
10. Transfer cake, seam-side down, to a wire rack to cool. Unroll cake; remove cloth.
11. Mix whipped topping and chocolate chips together and spread over cake to within 1/2 inch of edges.
12. Re-roll cake; place seam-side down on a plate. Refrigerate.
Title: Hot Fudge Brownie Cake
Ingredients:
- 1 flour
- 2 baking powder
- 2 salt
- 1/4 granulated sugar
- 1 1/4 milk
- 1/2 vanilla extract
- 3 light brown sugar
- 1 boiling water
- 1/2 ice cream
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350 dgr. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl; stir in milk, oil, and vanilla. Spread batter in a lightly greased 8-inch square pan.
2. Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan. Using a spoon gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.).
3. Bake at 350 dgr for 45 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.
4. The boiling water spooned over the cake creates the pudding layer while it bakes. Warm leftovers in the microwave before adding whipped cream or ice cream.
5. My family likes ice cream with some caramel syrup over the top. Enjoy!
Title: Versatile Vegan Chocolate Frosting (Dairy Free, Egg Free)
Ingredients:
- 1/2 margarine
- 1/2 shortening
- 1/2 powdered sugar
- 3 coconut milk
- 1/4 vanilla extract
- 2
Instructions:
1. Using a stand mixer with paddle or whisk attachment, cream the margarine and shortening together.
2. Add cocoa, powdered sugar and the liquids and mix slowly until incorporated; going too fast on this step is messy -- powdered sugar clouds and splatters -- go slow until you get those mixed in!
3. Beat on high until fluffy. It usually takes 5-8 minutes of beating in the mixer for this to get super fluffy --- you will see the texture change and the color gets significantly lighter as well. If it doesn't lighten, it isn't ready.
4. Variations: To vary the flavor, try different extracts: almond, peppermint, orange, rum, raspberry, etc. Try using orange juice or coffee instead of the milk. This chocolate base is really a great starting point to get a ton of gourmet flavor if you're up for it! ENJOY!
Title: Amish Oatmeal Cookies
Ingredients:
- 1 1/2 raisins
- 1 salted peanuts
- 6 all-purpose flour
- 3 baking powder
- 1 salt
- 1 ground cinnamon
- 1 ground nutmeg
- 1 1/2 shortening
- 3 sugar
- 2 quick-cooking oats
- 3 baking soda
- 1 buttermilk
- 1/2 molasses
- 4 eggs
- flour
Instructions:
1. To grease cookie sheets: Grease cookie sheets lightly. Too much shortening on the baking sheet will cause cookies to spread and edges will be too thin and too brown. Do not use butter or margarine to grease sheets.
2. Grind raisins and peanuts in food grinder, using medium blade; set aside.
3. Sift together 6 cups flour, baking powder, salt, cinnamon and nutmeg into very large bowl or dishpan. Cut in lard until mixture forms fine crumbs, using pastry blender. Add ground raisin mixture, sugar and oats. Mix well., using hands if necessary.
4. Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs to buttermilk mixture. Beat with rotary beater until blended.
5. Add buttermilk mixture to flour mixture; mix well with spoon. Drop mixture by heaping teaspoonfuls or a small ice cream scoop, about 3 inches apart, on greased baking sheets. Flatten each with bottom of drinking glass dipped in flour to 2 ½ inch round.
6. Beat remaining egg in small bowl until blended. Brush tops of each round with egg.
7. Bake in 375°F oven 8 to 10 minutes or until golden brown. Remove from baking sheets; cool on racks. Makes 4 ½ dozen.
8. Farm Journal’s Complete Home Baking Book.
Title: Benne Cookies/Wafers
Ingredients:
- 3/4 butter
- 1 1/2 brown sugar
- 2 eggs
- 1 1/2 flour
- 1/2 sesame seeds
- 1 vanilla
- 1/4 baking powder
Instructions:
1. Optional: Add just a "jot" of sesame oil to the butter and sugar while creaming the mixture.
2. Cream butter and sugar together.
3. Then add eggs and mix.
4. Then add flour and mix.
5. Then add sesame seeds and mix.
6. Then add vanilla and mix.
7. Then add baking powder and mix.
8. Drop with a teaspoon onto a well-greased cookie pan, far enough apart to allow spreading while baking.
9. (They will be thin when cooked).
10. Bake in a 325 degree F oven for 7 to 10 minutes.
Title: Southern Sweet Potato Pudding
Ingredients:
- 6 sweet potatoes
- 2 1/2 milk
- 3 eggs
- 1 light brown sugar
- 2 ground cinnamon
- 2 vanilla extract
- 1/2 butter
- 1 margarine
- 2
Instructions:
1. In bowl, combine Sweet Potatoes, milk, eggs, sugar, cinnamon and vanilla. Blend well.
2. Stir in almonds and orange peel.
3. Spoon into buttered 2-quart shallow baking dish.
4. Dot with butter.
5. Bake at 300 degrees F for 1 1/2 hours or until pudding is set.
6. Serve hot with country ham or roasted chicken.
7. Note: If desired, spoon about 1/3 cup bourbon over pudding just before serving, or top with 2/3 cup miniature marshmallows and bake 5 minutes longer to melt marshmallows.
Title: Dalvay by the Sea Date Pudding and Toffee Sauce
Ingredients:
- 2 water
- 1 1/2 dates
- 4 baking soda
- 1/3 butter
- 1 1/4 granulated sugar
- 3 eggs
- 2 all-purpose flour
- 1 baking powder
- 1/2 ground ginger
- 3/4 butter
- 1 1/4 light brown sugar
- 3/4 vanilla
- 1/2
Instructions:
1. Line 9 - inch (2.5L) square metal cake pan with parchment paper or grease; set aside.
2. In sauce pan, bring water and dates to boil; boil until soft and light caramel colour, about 5 minutes. Remove from heat; stir in baking soda. Let cool, about 20 minutes.
3. In large bowl, beat softened butter with sugar until light; beat in eggs, 1 at a time.
4. In separate bowl, whisk together flour, baking powder and ginger; stir into butter mixture alternately with date mixture, making 3 additions of dry ingredients and 2 of date mixture.
5. Scrape into prepared pan. Set filled pan in a large shallow pan; pour enough hot water to come 1 inch (2.5cm) up the sides of the pan.
6. Bake in the center of a 350°F (180°C) oven until tester inserted in center comes out clean, about 1 1/2 hours.
7. Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer; simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in vanilla. Serve warm with pudding.
8. (to make a head: Let pudding cool completely; cover with plastic wrap and refrigerate for up to 2 days or cover with heavy-duty foil and freeze for up to 2 weeks. Let sauce cool; cover and refrigerate for up to 2 days).
Title: Deep Chocolate Vegan Cake
Ingredients:
- 1 1/2 white flour
- 1/3 baking soda
- 1/2 salt
- 1/2 sugar
- 1 water
- 1/2 brewed coffee
- 1 vanilla extract
- 2 cider vinegar
- 2 peanut butter
- 2 water
- 1/4 vanilla
- 3 -4 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 375.
2. Oil an 8" square or round pan and dust with sifted cocoa.
3. Sift flour, cocoa, soda, salt and sugar.
4. In another bowl mix oil, water and vanilla.
5. Pour liquid into dry and mix till smooth.
6. Add vinegar and stir briefly.
7. Without wasting time, pour batter into pan and bake 25-30 minutes.
8. For frosting: melt chocolate in heavy pan on medium heat.
9. Beat together peanut butter, water& vanilla.
10. Beat in sugar then add melted chocolate.
11. Beat till smooth.
12. Spread on cooled cake.
Title: Soft Orange Bundt Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 3/4 white sugar
- 1/2 butter
- 4
- 1
- 1/3
- 2/3
- 1/4
Instructions:
1. Spray a 10 inch Bundt pan with non stick cooking spray.
2. Preheat oven to 325 degrees.
3. In a large bowl, stir together cake mix and pudding mix.
4. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and orange extract.
5. Beat on low speed until blended.
6. Scrape bowl, and beat 4 minutes on medium speed.
7. Pour batter into prepared pan.
8. Bake in preheated oven for 50 to 60 minutes.
9. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
10. (At least a half hour) In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes.
11. With a toothpick poke holes through the cake.
12. Drizzle sauce over cake.
13. *For a more glazed effect do not poke holes in the cake and use powdered sugar instead of granulated.
14. You may not need to use as much powdered sugar as granulated according to how sweet you like it.
15. Drizzle over cake.
Title: Lighten Up! Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 1 egg
- 1 light corn syrup
- 3 vanilla extract
- 2 dark brown sugar
- 1 granulated sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Coat baking sheets with cooking spray.
3. Combine flour, salt, and baking soda in bowl.
4. On medium-high speed beat egg, egg white, oil, corn syrup and vanilla until combined.
5. On low speed beat in flour mixture until combined. Stir in chocolate chips.
6. Drop dough by tablespoonfuls onto baking sheets 2" apart.
7. Bake about 10 minutes or until lightly browned.
8. Cool on pans 10 minutes and then transfer to racks to cool completely.
Title: The Most Fabulous Banana Cake
Ingredients:
- 1 1/2 plain flour
- 3 baking powder
- 3/4 salt
- 1/2 bicarbonate of soda
- 1 banana
- 1 2/3 caster sugar
- 2 eggs
- 125 unsalted butter
- 100 buttermilk
- 1 1/2 vanilla extract
- 250 pecans
- 125 cream cheese
- 500 unsalted butter
- 1 1/2 icing sugar
- vanilla extract
Instructions:
1. Preheat the oven to 180°C Butter and flour a 26cm deep ring tin.
2. ut the flour, baking powder,salt, and bicarb in a food processor and whiz them to combine. Tip the mixture out into a bowl.
3. Mash the bananas an measure out 1 cup of banana pulp. Scrape this into the food processor and puree it until smooth. Add the sugar and eggs, and whizz everything together for a minute. Add the butter and whizz it for a minute more, until the mixture is thick and creamy. Now, add the buttermilk and vanilla, and pulse the processor with quick on/off bursts just to mix them inches Finally, add the flour mixture and again mix it in quick bursts, scraping down the sides once or twice, so it's only just combined.
4. Scoop the batter evenly into the tin and smooth it out evenly. Bake for 30-35 minutes or until a fine skewer comes out clean. (Don't be surprised if the cake doesn't rise a lot; it's rather dense.
5. When it's ready, leave the cake to cool in the tin on a rack for about 7 minutes. Then, gently loosen it around the edges and invert it onto a rack to cool.
6. While the cake is cooling, make the icing. In a food processor, whiz together the cream cheese and butter so they're well mixed. Add the icing sugar and vanilla and process until smooth.
7. When the cake is cool, put it onto a serving plate. Split it into two layers by carefully cutting around the circumference with a long, serrated knife. Spread some icing on the bottom layer, then sandwich the two halves back together again. Spread a thick layer of icing all over the cake and smooth it as best you can with a long palette knife.
8. Serve the cake right away or refrigerate it. It keeps well for up to 5 days. Either leave the top plain or decorate with toasted pecans.
Title: Chocolate Peanut Butter Microwave Cupcake
Ingredients:
- 16
- 30 1/2
- 1
- 30
Instructions:
1. Put the 3 boxes of dry mix cake mixes and the 1 cup dark cocoa in a very large bowl.
2. Mix dry ingredients until thoroughly combined.
3. Add 30 ounces peanut butter chips and blend in with the dry mix.
4. Place dry mix into airtight storage containers (1-quart wide mouth mason jars work well and can be used to give as gifts too).
5. How To Use: Place 1/3 cup dry mix in a 12 oz microwave safe cup and add 3 tbsp water. Stir mix and water completely. Consistency should be that of soft pudding or cake mix. Do not over stir. You will start to notice foaming action from baking soda and citric acid. Cook in microwave on high for 50 to 60 seconds. 5 to 10 seconds less time for more molten effect. Let rest for 3 mins after cooking to cool as it will be hot.
6. Mix and water can be scaled down to as little as 1 tbsp mix and 1 tsp water or up to 1/2 cup and 4 tbsp water. Small paper cups like dixie cups can be used to make bite-sized portions. Topping like a tablespoon of ice cream or frosting can be added too.
Title: Chocolate Spice Zucchini Cake
Ingredients:
- 1 flour
- 1 baking powder
- 1 cinnamon
- 1/2 baking soda
- 1/2 nutmeg
- 1/2 clove
- 1/2 salt
- 1/4 brown sugar
- 1 1/4 eggs
- 3/4 vanilla
- 2 zucchini
- 1 walnuts
- 1 1/2 raisins
- 1/2
Instructions:
1. Grease and flour a 10-inch fluted tube pan.
2. Preheat oven to 350°.
3. Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
4. In large bowl beat oil and brown sugar till well combined.
5. Add eggs and vanilla, blending well.
6. Stir in zucchini.
7. Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
8. Pour into prepared pan.
9. Bake 350° 45-50 minutes till it tests done.
10. Cool 15 minutes, then turn out and finish cooling on wire rack.
11. Serve plain or topped with Cool whip/or whipped cream.
Title: Maple Meltaways
Ingredients:
- 1 1/2 unsalted butter
- 1 1/3 granulated sugar
- 1/4 maple syrup
- 1 eggs
- 2 salt
- 1/2 cake flour
- 5
- 8
Instructions:
1. Cream together butter and sugar.
2. Add maple syrup and maple flavoring and beat until fluffy.
3. Add eggs one at a time, beating after each addition.
4. Sift together salt and cake flour and add to cookie mixture.
5. When blended, stir in milk chocolate toffee chips.
6. Divide dough into 4 pieces and shape each piece into a roll.
7. Wrap each roll in plastic wrap and refrigerate at least six hours.
8. Preheat oven to 350 degrees F. Cut dough rolls into 1/4-inch slices and place on cookie sheets lined with parchment paper.
9. Bake 10-12 minutes or until they just begin to turn golden brown.
Title: Chocolate-Dipped Coconut Macaroons (Great for Passover)
Ingredients:
- 5 unsweetened coconut
- 1 1/2 coconut cream
- 1/4 salt
- 1/2 coconut
- 1/3 coconut milk powder
- 1 1/2 butter
- 2 1/2 light corn syrup
- 2
Instructions:
1. Preheat the oven to 350°F Lightly grease a baking sheet, or line with parchment.
2. In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.
3. Add the coconut milk powder, stirring to combine.
4. Drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here.
5. For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce.
6. You can space the balls fairly close together on the baking sheet; they only need about 3/4" to 1" between them.
7. Bake the macaroons for about 10 minutes; they won't brown. You may see the merest hint of brown on top.
8. Remove from the oven, and cool completely on the baking sheet.
9. To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat.
10. Dip half of each cooled macaroon into the chocolate.
11. Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving.
12. To store, place in one layer in a closed container.
13. They'll keep for 2 or 3 days, but will gradually become less moist as they sit.
Title: Christmas Rainbow Slices
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/8 salt
- 1 butter
- 3/4 margarine
- 1 granulated sugar
- 1 egg
- 4 vanilla
- 1/4 pistachio nut
- 4 flaked coconut
- 1/2 flaked coconut
- 1/4
Instructions:
1. Line bottoma dn sides of an 8x4-inch loaf pan with waxed paper.
2. Mix flour, baking powder and salt.
3. In a large bowl, beat butter and sugar with electric mixer until fluffy.
4. Beat in egg and vanilla.
5. Stir in flour mixture until well blended.
6. Divide dough in thirds.
7. Refrigerate about 15 minutes.
8. FOR PINK DOUGH:
9. Remove 1 portion from refrigerator.
10. Add 1 drop red food color at a time, mixing well after each addition until dough is deep pink.
11. Stir in cherries.
12. Press dough firmly and evenly in bottom of prepared pan.
13. Return to refrigerator.
14. FOR GREEN DOUGH:
15. Add 1 drop green food color at a time as directed above.
16. Add almond extract and pistachio nuts.
17. Mix well.
18. Press evenly on top of pink dough in pan; refrigerate.
19. FOR WHITE DOUGH:
20. Stir coconut into last batch of dough until well blended.
21. Press firmly and evely over green dough.
22. Cover with plastic wrap.
23. Chill (in freezer) several hours or overnight.
24. Heat oven to 350 degrees.
25. Have a cookie sheet ready.
26. Run a metal spatula between waxed paper and pan sids to loosen.
27. Invert onto cutting board and remove waxed paper.
28. Cut into 1/4-inch slices, then cut each slice vertically into 3 equal pieces.
29. Place 1 inch apart on cookie sheets.
30. Bake 10-12 minutes until edges are golden brown.
31. Remove to rack to cool.
Title: Awesome Chocolate Kahlua Cake
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 1 canola oil
- 1 skim milk
- 1/4 egg
- 1/3 Kahlua
- 1
- 3
- 1/3
Instructions:
1. Preheat oven to 350°F
2. Coat a 13x9-inch baking pan with nonstick cooking spray and dust with cocoa.
3. Place all ingredients except chocolate chips in a large bowl.
4. Beat with mixer for 2 minutes or until well blended. Stir in chocolate chips.
5. Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted in middle comes out clean. Cool before cutting.