lumicero/recipes-ing2inst huggingface dataset:
Title: Apple-Matzo Kugel
Ingredients:
- 4 apples
- 1/2 tart apples
- 1/4 light brown sugar
- 6 eggs
- 8 salt
- 1 ground cinnamon
- 1 sugar
- 1 1/2 butter
- 1/2 golden raisin
- 1 butter
- 1
- 4
Instructions:
1. Preheat the oven to 350 degrees.
2. Toss the apples with the brown sugar and orange juice and set aside in a medium bowl.
3. Break the matzo into 2-3 inch pieces and soak in 1 cup of warm water until soft, but not mushy. Set aside.
4. While the matzo soaks, in a large bowl, beat the eggs with a wire whisk until blended. Add the salt, sugar, cinnamon, melted butter, raisins and apricots.
5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 ½ quart casserole dish or a 10X14 inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
7. Note: The kugel can be made 2 days ahead, cooled and refrigerated, covered. Bring to room temperature and reheat in a 350 degree oven.
Title: Poppy Seed Cake
Ingredients:
- 1/3 poppy seed
- 3/4 milk
- 185 margarine
- 2 vanilla essence
- 1 caster sugar
- 3 eggs
- 2 self raising flour
Instructions:
1. Grease a 14cm x 21cm loaf pan or an equivalent spring form round cake pan.
2. Combine poppy seeds and milk in medium bowl. Stand for 1 hour.
3. Add butter, essence, sugar, eggs and sifted flour to poppy seed mixture.
4. Beat on low speed with electric mixer until combined. Then beat mix on medium speed for about three minutes (until a pale colour).
5. Pour into prepared pan.
6. Bake in moderate oven (180C) for approximately 1 hour (Until middle is cooked).
7. Stand for five minutes before turning onto a wire rack.
8. (English to American flour translations).
9. Cake & pastry flour = soft flour
10. All-purpose flour = plain flour
11. Bread flour = strong flour, hard flour
12. Self-rising flour = self-raising flour
13. Whole-wheat flour = wholemeal flour.
Title: Easy Tiramisu Dessert
Ingredients:
- 9 brewed coffee
- 3/4 sugar
- 1 cream cheese
- 1/2 heavy whipping cream
- 1
- 2
Instructions:
1. Cover bottom of 11x7 baking dish with pound cake.
2. Drizzle coffee over the cake.
3. Beat sugar, syrup and cream cheese in bowl until smooth.
4. Add whipping cream.
5. Beat on medium speed until fluffy.
6. Spread over pound cake and sprinkle with candy.
7. Cover and refrigerate for at least 1 hour but no more than 24 hours to let top set.
Title: Dark Chocolate Ganache - Dairy Free (Raw)
Ingredients:
- 1/2 carob powder
- 1/4 coconut oil
- 2 maple syrup
- 2 sea salt
- 1
Instructions:
1. Sift cacao and/or carob powder into a bowl.
2. Add other ingredients and mix well with a spoon or whisk.
Title: Sugar Cookie Apple Crisp
Ingredients:
- 2 butter
- 1/4 brown sugar
- 1 lemon juice
- 1/2 cinnamon
- 1/4 allspice
- 1 nutmeg
- 1 salt
- 6 apples
- 1 rolled oats
- 1/2
Instructions:
1. Heat the oven to 375 degrees. Coat a 9-by-9-inch casserole or deep baking dish with cooking spray.
2. In a large bowl, combined the butter, sugar, lemon juice, cinnamon, allspice, nutmeg and salt. Add the apples and toss to coat. Transfer the apples, using a rubber spatula to scrape the sides of the bowl, to the casserole dish. Set aside.
3. In a food processor, combine the cookie dough and oats. Pulse several times, or until the mixture resembles coarse, wet sand. Use your hands to sprinkle the mixture over the apples.
4. Bake for 20 to 25 minutes, or until the topping is lightly browned and the apples bubble. Let cool slightly before serving.
Title: Molten Lava Mini-Cakes
Ingredients:
- 1/2 butter
- 1/4 vegetable shortening
- 1/4 eggs
- 2 sugar
- 1/3 flour
- 1/4
Instructions:
1. Heat oven to 350 degrees Fahrenheit.
2. Melt chocolate, butter, and shortening in small pot on the stove.
3. In medium bowl, beat eggs and sugar, then slowly add chocolate mixture.
4. Mix in flour.
5. Pour mix into four ramekins.
6. Bake in oven for 10-12 minutes.
7. Enjoy! (;.
Title: Fresh Strawberry Cake
Ingredients:
- 1 eggs
- 4 sugar
- 1/4 water
- 1/4 canola oil
- 1/3 sour cream
- 8 powdered sugar
- 1 sour cream
- 16 Cool Whip
- 16 fresh strawberries
- 3
Instructions:
1. Combine cake mix, eggs, sugar, water, canola oil, and 8 oz sour cream. Bake in three layers at 350 degrees for 20-25 minutes, or until done.
2. Combine powdered sugar and 16 oz sour cream. (Do not use mixer.) Fold in Cool Whip, then strawberries.
3. Use strawberry mixture as both filling and frosting.
4. Store in refrigerator.
Title: French Chocolate Souffle
Ingredients:
- 4 butter
- 4 granulated sugar
- 4 unsalted butter
- 1 eggs
- 2 orange, zest of
- 1/8 Grand Marnier
- cream of tartar
- confectioners' sugar
Instructions:
1. Butter and sugar a 4-cup souffle mold.
2. Preheat oven to 475°F.
3. Combine chocolate and butter in a saucepan and melt over low heat. Remove from heat once melted and whisk in the egg yolks, then pour into a large bowl. Stir in Grand Marnier and orange zest if desired.
4. Beat the egg whites with the cream of tarter in a large bowl until stiff peaks form.
5. Fold 1/3 of the beaten egg whites into the chocolate with a whisk. With a rubber spatula, fold the remaining egg whites into the chocolate.
6. Pour into prepared souffle mold and level with a spatula.
7. Bake souffle on the lowest rack of the oven for 5 minutes. Lower the temperature to 425 and bake another 4-5 minutes, until the souffle has risen halfway above the top of the mold and is springy to the touch.
8. Dust with the confectioners' sugar.
9. Serve immediately.
Title: Trouble Free White Chocolate Mini-Trifle
Ingredients:
- 1 white chocolate
- 1/2 Grand Marnier
- 1/2 oranges
- 2 sugar
- 1/4 brown sugar
- 1/4 cinnamon
- 1/2
- 1
- 1/2
Instructions:
1. Peel the two oranges, removing all white pith.
2. Slice them into rounds.
3. Place the orange juice and the white sugar in a saucepan, bring to a boil and cook till syrupy.
4. Stir in the orange slices and get them well coated.
5. Break the chocolate into small pieces and melt it either in the micro wave or over simmering water on the stove--but reserve a bit of chocolate for garnishing the desserts.
6. Slice the pound cake into 1/2" thick rectangles. You should have 16.
7. Brush eight of the rectangles generously with the grand marnier.
8. Pour the melted chocolate evenly over the eight slices of cake.
9. Distribute half the orange slices over the cake.
10. Top with another slice of cake and cover that with whipped cream.
11. Meanwhile, whizz the brown sugar and the cinnamon in a coffee grinder or mini processor (or a mortar and pestle).
12. Place each mini trifle on a serving plate.
13. Garnish the plate with the remaining orange slices and some chocolate curls and sprinkle the brown sugar/cinnamon mixture decoratively over the plates.
14. If you have time and want to be fancier, put the whipped cream in a pastry bag and pipe it on--but just slathered whipped cream looks lovely.
Title: Jewel Box Cookies
Ingredients:
- 1 sugar
- 1/3 butter
- 1/2 vanilla extract
- 1
- 1/2
- 1/4
Instructions:
1. COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Add beaten egg yolk and vanilla. Mix until dough holds together.
2. SHAPE into small balls using half teaspoonfuls. Place 1 inch apart on cookie sheet. Make small indentation in center of each cookie. Chill 20 minutes.
3. HEAT oven to 350°F Fill each cookie with scant 1/4 teaspoon jam, jelly or preserves. Bake 11 to 13 minutes or until just golden around the edges.
4. For added sparkle, unbaked cookies may be rolled in coarse bakery sugar crystals before being placed on cookie sheet to chill.
Title: Microwave Cherry Syrup Dessert Cake
Ingredients:
- 825 sweet cherries
- 1/2 caster sugar
- 1 cinnamon stick
- 150 butter
- 1 brown sugar
- 2 eggs
- 3/4 vanilla yogurt
- 1/2 vanilla essence
- 1 1/2 self-raising flour
Instructions:
1. Place reserved syrup and caster sugar in microwave jug. Microwave on high for 2 minutes. Stir until sugar is dissolved.
2. Add cinnamon and cook for another 15 minutes on high. Remove cinnamon and cool.
3. Grease and line a 20cm microwave cake tin.
4. Place butter in microwave safe bowl. Cook on medium-low for 1 minute.
5. Add brown sugar to butter and beat with electric mixer until light and fluffy.
6. Add eggs 1 at a time. Stir in yoghurt and vanilla essence. Fold in flour.
7. Pour cherries into mixture and fold through.
8. Pour into prepared cake tin nd cook on medium for 15 minutes.
9. Let stand 5 minutes then invert onto a plate and eat with vanilla ice-cream.
Title: Hawaiian Pineapple Dessert
Ingredients:
- 1 pineapple tidbits
- 1 vanilla pudding mix
- 1 non-dairy whipped topping
- 1 butter
- 2
- 1/4
Instructions:
1. Drain pineapple, reserve juice.
2. Add water to juice to make 2 cups liquid.
3. Combine pudding mix, gelatin and measured liquid in medium saucepan.
4. Cook, stirring, over medium heat until mixture comes to full boil.
5. Pour into a bowl; chill until thickened.
6. Fold thawed topping into pudding mixture.
7. Meanwhile, combine cookie crumbs and melted butter.
8. Press into 9-inch square baking pan.
9. Bake in 375 degrees oven 8 minutes; cool.
10. Pour pudding mixture into cooled crust.
11. Top with pineapple.
12. Chill about 2 hours until firm.
Title: Lemon Cake
Ingredients:
- 1 eggs
- 2 water
- 1/2 powdered sugar
- 3 lemon juice
- 1
- 2 1/4
- 6
Instructions:
1. Preheat oven to 350 F.
2. Make cake batter with the jello, oil, eggs and lemon extract.
3. Bake @ 350 for 35 min in a large cake pan.
4. While the cake is cooking prepare the frosting mixture with the powdered sugar mixed with the juice of 3 lemons or 6 Tablespoon of lemon juice.
5. When done, poke cake full of holes with a fork, and drizzle frosting mixture all over the cake.
Title: The Ultimate Low-Fat Moist Carrot Cake
Ingredients:
- 175 dark brown sugar
- 2 eggs
- 120 bicarbonate of soda
- 200 mixed spice
- 1 1/2 orange, zest of
- 3 carrots
- 1 sultanas
- 200 Quark
- 175 caster sugar
- 250 vanilla extract
- 20 ground cinnamon
- 2 orange, juice of
- 1 lemon juice
- 1/2 dark brown sugar
- 1
- 40
Instructions:
1. You will need a non-stick baking tin measuring 25.5cm x 15cm (10 x 6 inches) and 2.5 cm (1 inch) deep, the base lined with greaseproof paper.
2. Preheat oven to gas mark 3, 325ºF, 170ºC.
3. Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
4. Now stir all this together and then fold in the orange zest, carrots and sultanas.
5. Pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
6. While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.
7. Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. When the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible.
8. Leave the cake on one side to cool in the tin, during which time the syrup will be absorbed.
9. Then, when the cake is completely cold, remove from the tin. spread the topping over, cut into 12 squares and dust with a little more cinnamon.
Title: Suger Cookies
Ingredients:
- 1 flour
- 1/3 sugar
- 1/4 butter
- 1/2 vanilla
- 1 sour cream
- 1/8 salt
- 1/8 baking powder
- 1
Instructions:
1. Pre-heat oven at 350.
2. Cream together butter and sugar.
3. Add egg yolk and vanila.
4. Add sour cream.
5. Add flour, backing powder, and salt.
6. Mix all - use hands to finish mixing - roll out between wax paper.
7. After you roll it out cut into you favorite pieces (cookies do not expand).
8. Bake for 6 min then take out and rotate.
Title: Creamy Strawberry-Lemon Squares No Cooking
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 sugar
- 6 margarine
- 2 cream cheese
- 3 milk
- 7 instant lemon pudding mix
- 8 fresh strawberries
- 1
Instructions:
1. Mix graham cracker crumbs with 1/4 cup sugar, and butter.Press on bottom of 13" x 9" baking pan.
2. Beat cream cheese, 1/4 cup sugar and 1/4 cup milk until blended. Spread over crust.
3. Pour 2 3/4 cups milk into large bowl. Add pudding mixes. Blend well. Pour over cream cheese layer.
4. Let stand 5 minutes until thickened. Cover with whipped topping.
5. *Put sliced strawberry on top.
6. Refrigerate 4 hours or overnight.
7. Cut into squares to serve.
8. For variety-try any favorite pudding flavor or cool whip flavor.
Title: Kahlua Tiramisu
Ingredients:
- 1/3 Kahlua
- 2 hot water
- 1 ladyfingers
- 2 1/2 milk
- 1 cream cheese spread
- 2 instant vanilla pudding
- 1 Cool Whip
Instructions:
1. Dissolve 1 tablespoons coffee mix in hot water in small bowl; sprinkle over ladyfingers. Line bottom and side of shallow 2L dessert dish with ladyfingers.
2. Place 1/2 cup cold milk, cream cheese and remaining coffee mix in blender container; cover. Blend on medium sped until smooth. Add pudding mix and remaining 2 cup milk; cover. Blend on medium speed until smooth. Carefully pour over ladyfingers. Top with whipped topping.
3. Refrigerate at least 3 hours or until set. Just before serving, sprinkle with additonal coffee mix, if desired.
Title: Apple Cake
Ingredients:
- 1/2 ground cinnamon
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 4 eggs
- 8 butter
- 1/3 sugar
- 1 vanilla extract
- 2 apples
- 1/2 walnuts
- ice cream
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a small bowl, mix together the cinnamon, flour, baking powder, and salt. Set aside.
3. In a large bowl, mix together the eggs, butter, sugar, and vanilla.
4. Add the dry ingredients and stir to combine.
5. Add the apples and walnuts.
6. Spoon the mixture into a lightly greased 8 by 8 by 2-inch glass baking dish or 8-inch cake pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 30 minutes.
7. To serve, while still warm cut into squares or wedges and serve with ice cream.
Title: Meringue Powder Glaze
Ingredients:
- 2 warm water
- 1/4 powdered sugar
- 3 1/2
Instructions:
1. With a fork, beat together in a small bowl the meringue powder, water, and 2 cups of the sifted powdered sugar until smooth.
2. Gradually stir in about 1 1/2 cups additional powdered sugar to make a smooth glaze that is spreadable but not runny. It should have a flowing consistency and be too thin to have ridges when spread.
3. Divide into separate bowls if desired before tinting with paste food coloring.
4. Use to frost sugar cookies of your choice - or Bloomin' Sugar Cookies (recipe #188686).
Title: Sour Cream Cake With Chocolate Chips
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/3 sour cream
- 2/3 butter
- 1 margarine
- 3 vanilla
- 1 eggs
- 1 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. Coat a 9 X 13 inch pan with cooking spray.
3. In a large bowl, combine flour, 1 1/2 cups sugar, baking powder, baking soda, salt, sour cream, butter, vanilla and eggs. Blend at low speed of electric mixer for 3 minutes.
4. Pour one-half of the batter into prepared pan. Combine the remaining 1/2 cup sugar and cinnamon. Sprinkle one-half of sugar mixture and one-half chocolate chips over batter. Repeat with remaining batter, sugar mixture and chocolate chips.
5. Bake 35 to 40 minutes or until a wooden toothpick comes out clean. Remove from oven and cool on wire rack.
Title: Strawberries and Cream Cookies
Ingredients:
- 3/4 sugar
- 1 unsalted butter
- 2 all-purpose flour
- 1 pure vanilla extract
- 1 salt
- 1/4 white chocolate
- 1/2
- 3/4
Instructions:
1. Preheat oven to 325°; stack two baking sheets together and line top sheet with parchment paper.
2. In a food processor, whiz sugar to finely pulverize, about 10 seconds.
3. In a mixer bowl, cream sugar and butter on low speed until well blended.
4. Then add flour, vanilla, cream, and salt; blend well.
5. When almost blended into a dough, add white chocolate and dried strawberries mixing by hand to incorporate and make a firm dough.
6. Knead dough gently on a lightly floured work surface about 1 minute to make dough more firm and get it to hold together.
7. Flatten dough into a disk; wrap well, and refrigerate 30 minutes.
8. Roll out gently about 1/2 inch thick and cut into small round cookies (about 2 inches in diameter).
9. Place on prepared sheets; place in oven and immediately reduce oven temperature to 300°; bake until lightly browned around the edges, about 40-50 minutes (**not a typo).
10. Cool well before removing with a metal spatula.
Title: Foolproof Angel Cake
Ingredients:
- 11 flour
- 1 sugar
- 1 1/2 cream of tartar
- 2 vanilla
- 1
Instructions:
1. Beat eggs until foamy, add cream of tartar and beat until stiff peaks (not dry).
2. Fold in sugar, flour, and vanilla quickly.
3. Bake at 350 in a tube pan for about 30 minutes or until the cake begins to pull away from the pan.
4. DO NOT OVERCOOK OR OVERBEAT!
Title: Persimmon Date Pudding
Ingredients:
- 1 sugar
- 1 egg
- 1 butter
- 2 milk
- 1 flour
- 1 baking soda
- 2 cinnamon
- 1/2 raisins
- 1/2 salt
- 1/2 dates
- 1/4 brown sugar
- 1/2 water
- 1 flour
- 1 salt
- 2
- 1
Instructions:
1. Mix sugar, pulp, egg, butter and milk in a bowl.
2. Separately mix all dry ingredients.
3. Dust raisins and dates with flour so they won't sink to the bottom of the pan when baking.
4. Gradually add the pulp mixture into the flour mixture, added the floured dates and raisins last.
5. Pour into a 9x13 pan and bake in 325 oven for 45 to 60 minutes or until tester comes out clean in middle.
6. For the sauce, combine all ingredients in a sauce pan and cook over low heat until thickened.
7. Serve over squares of pudding.
Title: Mocha Sticks
Ingredients:
- 5 Copha
- 4 icing sugar
- 4 powdered milk
- 1 instant coffee
- 1
- 2 1/2
Instructions:
1. Mix rice bubbles, icing sugar, powdered milk, coffee and cocoa together.
2. Melt copha and pour into the rice bubble mixture and mix.
3. Press into a greased swiss roll tin and set aside to set.
4. Cut into slices before it sets too hard.
5. Dust with extra icing sugar.
Title: Black Bottom Cupcakes
Ingredients:
- 1 egg
- 1/2 sugar
- 1 cream cheese
- 2 1/4 cold water
- 3/4 vanilla extract
- 1 all-purpose flour
- 5 cocoa powder
- 3 1/2 baking soda
- 3/4 sugar
- 2 salt
- 2 1/4
- 1
- 3/4
Instructions:
1. Before you start.
2. Be sure an adult is nearby to help.
3. Position the oven racks in the lower and upper thirds of the oven. Preheat the oven to 350°F Line two 12-cup muffin pans with paper liners.
4. Make the filling.
5. In a bowl, using an electric mixer, beat together the egg, sugar and cream cheese on medium speed until smooth, about 2 minutes.
6. Prop up a pastry bag in a sturdy glass or mug with the bags wide opening at the top. Fold the top of the pastry bag down over the glass. Using a rubber spatula, scrape the filling mixture into the pastry bag. Set the filled pastry bag aside.
7. Mix the liquids.
8. In a large liquid measuring cup, combine the water, oil, vanilla and balsamic vinegar. (Theres no need to stir these. Just put them together in the cup.) Set aside.
9. Make the batter.
10. In a large bowl, using a whisk, stir together the flour, cocoa powder, baking soda, sugar and salt until evenly blended. Slowly pour the water mixture into the flour mixture, stirring with a wooden spoon until the batter is smooth.
11. Pour in the batter.
12. The cupcake batter will be quite runny. If your bowl has a spout, you can pour the batter directly into the muffin cups. Otherwise, it will be easiest to pour the batter into the liquid measuring cup and use it to fill the cups. Fill each lined muffin cup three-fourths full. Do not fill them any fuller than that or there will not be anywhere for the filling to go when the batter rises!
13. Add the filling.
14. Pick up the pastry bag. Plugging the tip with one hand, twist the top of the bag to close it. Using one hand to guide the tip and the other to squeeze the top of the bag, insert the tip into the center of one of the cupcakes. Gently squeeze a small amount of the cream cheese filling into the batter. You will see the chocolate batter rise as the filling fills the middle.
15. Keeping in mind that you need to fill 24 cupcakes, squeeze a small amount into each one.
16. Bake the cupcakes.
17. Sprinkle the top of each cupcake with the chocolate chips.
18. Put the muffin pans in the oven and bake until a thin skewer inserted into the center of a cupcake comes out clean (ask an adult to help!), 26 to 28 minutes.
19. Ask an adult to help you remove the pans from the oven and put them on the cooling racks. Let the cupcakes cool in the pans for 20 minutes, then lift out the cupcakes and put them directly on the racks. Let cool completely, about 30 minutes.
Title: Spanish Flan
Ingredients:
- 1 white sugar
- 3 eggs
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 vanilla extract
Instructions:
1. Preheat oven to 350.
2. In a saucepan over medium-low heat, melt sugar until liquefied and golden in color.
3. Carefully pour hot syrup into a 9 inch round glass baking dish, evenly coat the bottom and sides and set aside.
4. In a bowl, beat eggs.
5. Beat in condensed milk, evaporated milk and vanilla until smooth.
6. Pour egg mixture into baking dish and cover with aluminum foil.
7. Bake in preheated oven 60 minutes, remove and let cool completely.
8. To serve, invert on serving plate when completely cool.
Title: Berry Pavlovas
Ingredients:
- 2 white vinegar
- 1/2 cornflour
- 1/2 sugar
- 2 orange zest
- 1/4 blueberries
- 1 strawberry
- 1/4 raspberries
- 1
Instructions:
1. Preheat oven to 250°F or 225°C fan-forced.
2. Beat egg whites in small bowl with electric mixer until stiff peaks form.
3. Gradually add super fine sugar, beating well between additions.
4. Fold in vinegar and cornflour.
5. Spoon 1/4 cupfuls of mixture onto baking paper lined baking trays.
6. Using a small spatula flatten into discs.
7. Bake in pre-heated oven 50 minutes or until dried out.
8. Turn off oven, and wedge open door with a wooden spoon until meringues are cold.
9. Meanwhile make berry salsa.
10. To make berry salsa:
11. Heat sugar, zest and orange juice in small saucepan until sugar dissolves.
12. Add half of the blueberries.
13. Bring to a boil; simmer, uncovered 5 minutes.
14. Cool.
15. Pour blueberry mixture over combined remaining berries; toss to combine.
16. Top each meringue with some of the whipped cream and some of the berry mixture on top and drizzled to one side.
17. Dust with powdered sugar if desired.
18. Times do not include cooling time.
Title: Sticky Brownies
Ingredients:
- 1/3 butter
- 3/4 granulated sugar
- 1/2 brown sugar
- 4 1/2 dark chocolate
- 1 light corn syrup
- 2 eggs
- 1 chocolate
- 3/4 vanilla extract
- 2 all-purpose flour
- 1/2 baking powder
Instructions:
1. Lightly Grease an 8 inch/ 20 cm shallow square cake pan and line the bottom with parchment.
2. Preheat oven at 350 degrees Fahrenheit (180 C).
3. Place butter, sugars, chocolate, and corn syrup in a heavy based pan and heat gently, stirring until the mixture is well blended and smooth (or heat carefully in microwave).
4. Remove from heat and let cool.
5. Beat together eggs and extract. Whisk in the chocolate mixture.
6. Strain together the flour, cocoa, and baking powder; fold carefully into the egg and chocolate mixture using a metal spoon or spatula.
7. Spoon the mixture into a prepared pan and bake in a preheated 350 degrees Fahrenheit oven for 25 minutes or until the top is crisp and the edge of the cake is beginning to shrink away from the pan. The inside of the cake mixture will still be quite stodgy and soft to the touch.
8. Let the cake cool completely then cut into squares to serve.
9. Brownies can be well wrapped and frozen for up to 2 months. Thaw at room temp for about 2 hours or overnight in the fridge.