lumicero/recipes-ing2inst huggingface dataset:
Title: Maple Macaroon Cupcakes
Ingredients:
- 3/4 flour
- 1 1/3 sugar
- 1/2 baking powder
- 1/2 salt
- 6 cream of tartar
- 1/2 vanilla extract
- 1/2 flaked coconut
- 1/2
- 1
Instructions:
1. Mix flour with 1 cup sugar, baking powder and salt and set aside. Beat egg whites with cream of tartar and 1/3 cup sugar until soft peaks form, then add vanilla and maple extracts and beat until stiff peaks form. Fold flour mixture into egg whites. Fold coconut into egg whites.
2. Fill paper cupcake liners 2/3 full (do not grease) and bake in cupcake pan at 300 degrees for about 40 minutes or until just golden. Let cool completely. For a real treat, top these with fresh strawberries and whipped cream.
Title: Rice Krispies Treats
Ingredients:
- 1/4 margarine
- 4 butter
- 5 miniature marshmallows
- marshmallows
Instructions:
1. Place a small lump of margarine into a paper towel and use to grease a 13 x 9 x 2 inch pan, then wipe the pan off with a dry paper towel. This will keep the bars from sticking to the pan when they are placed on it.
2. Measure margarine into saucepan; melt over low heat. Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy. Remove from heat.
3. Add Rice Krispies cereal; stir until well-coated.
4. Spread warm mixture in the greased 13 x 9 x 2 inch pan. Using waxed paper or buttered spatula press firmly into an even layer. (I normally use a butter knife to do this; dipping the knife into a glass of water occasionally will keep the Rice Krispies from sticking to it as you shove them into the pan)
5. Cut into squares when cool. (This is normally about 10 minutes after placing the mixture into the pan.)
6. *Flavored marshmallows (usually the ones that are green, orange, etc.) may be used to change the taste of your Treats just enough that it will be noticeable.
7. **For Christmas, consider using the red and green colored Rice Krispies that normally are sold around Christmas time, to give your bars that festive holiday appearance. :-).
Title: Frozen Chocolate Chip Cookie Dough Balls
Ingredients:
- 1 butter
- 1 1/2 brown sugar
- 2 vanilla extract
- 1 water
- 2 all-purpose flour
- 3/4 walnuts
- 3/4
- 1
Instructions:
1. Cream the butter and sugar in a mixing bowl.
2. Stir in the vanilla, water, flour, chocolate chips, and walnuts, if desired, and mix until well blended.
3. Roll dough into bite-sized balls (or use a melon baller).
4. Place on a baking sheet and freeze until firm, about 2 hours. Dip in melted dipping chocolate.
5. Store balls in resealable plastic bags in the freezer.
Title: Vanilla Poppy Seed Cake With Raspberry Topping
Ingredients:
- 2 1/2 flour
- 1 1/2 granulated sugar
- 1 baking powder
- 1/2 salt
- 3/4 milk
- 3/4 butter
- 4 vanilla extract
- 4 eggs
- 2 poppy seeds
- 1/3 confectioners' sugar
- 1/3 water
- 1 butter
- 2 vanilla extract
- 1 frozen raspberries in light syrup
- 1/4 vanilla extract
Instructions:
1. Preheat oven to 325°F Generously grease and flour 12-cup Bundt pan.
2. For the Cake, mix first 8 ingredients in large bowl. Beat with electric mixer on low speed 30 seconds, scraping sides of bowl. Beat on medium speed 3 minutes. Gently stir in poppy seed. Pour into prepared pan.
3. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
4. For the Glaze, mix confectioner's sugar, water, butter and 2 teaspoons vanilla extract in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute. Remove cake from oven; pierce cake surface deeply with a fork, about every inch. Spoon half of glaze over hot cake in pan. Let stand 10 minutes; invert onto serving plate. Spoon remaining glaze over cake. Cool completely before serving.
5. For the Topping, mix raspberries and 1/4 teaspoons vanilla. Spoon sauce over each slice of cake before serving.
Title: Chocolate Chip Cheesecake Dip
Ingredients:
- 16 cream cheese
- 1 butter
- 1 1/2 powdered sugar
- 4 brown sugar
- 1 vanilla extract
- 1 1/2 pecans
- 1 1/2 honey
- chocolate graham cracker
Instructions:
1. Beat cream cheese and butter until smooth.
2. Mix in sugars and vanilla.
3. Stir in chocolate.
4. Cover and chill 2 hours.
5. Shape into a ball.
6. Wrap with saran wrap and chill at least 2 hours.
7. Roll in chopped nuts if desired.
8. Serve with graham cracker stix.
Title: My Chips Ahoy Super Chocolate Cookies
Ingredients:
- 1 butter
- 1 3/4 sugar
- 2 eggs
- 1 vanilla extract
- 2 3/4 all-purpose flour
- 3/4 cocoa powder
- 1 1/2 baking powder
- 1/4 salt
- chocolate chips
Instructions:
1. Beat butter and sugar at medium speed with mixer until fluffy.
2. Add eggs, one at a time, beating really well after each one.
3. Beat in vanilla.
4. In another bowl, combine flour, cocoa, baking powder, and salt.
5. Slowly add to butter mixture.
6. Fold in chocolate chunks or chips until evenly distributed.
7. Cover, wrap, whatever your choice and refrigerate at least 1 hour.
8. Preheat oven to 350 degrees.
9. Roll out dough to quarter inch thickness and cut.
10. Bake for 8 to 10 minutes. Edges should be firm.
11. Cool for 2 minutes on pan, remove and cool.
Title: Dessert Fruit Skewers
Ingredients:
- 12 strawberries
- 6 pineapple
- 1/2 honey
- 1/2 lemon
- 1 brown sugar
- 1/4 spiced rum
- 1/3
- 1
Instructions:
1. Place fruit in marinade (honey, lemon juice and zest, brown sugar) for a few minutes.
2. Skewer fruit on pre-soaked bamboo skewers. Spray grill with oil and BBQ fruit on medium heat, turning to caramelize marinade. Cook until grill marks form.
3. Mix hazelnut spread with rum and serve over hot fruit.
4. I added a handful of fresh, wild blueberries for a little zing.
5. Option: serve over vanilla ice cream.
Title: Paper-Lined Sponge Cakes
Ingredients:
- 5 eggs
- 60 cake flour
- 15 cornstarch
- 1 salt
- 1/2 baking powder
- 75 sugar
- 50 butter
- 50 skim milk
Instructions:
1. METHOD:
2. LineF 5 x 8 cm paper cups with 19 x 19 cm parchment or silicon papers.
3. DO NOT grease the papers.
4. Preheat oven at 190 degC.
5. Sift flour, cornstarch, salt and baking powder into a mixing bowl.
6. Add egg yolks, castor sugar, melted butter and milk to the dry ingredients.
7. Use a hand whisk to mix until just combined.
8. Set aside.
9. In a separately mixing bowl, whisk egg whites until stiff peaks form.
10. Use a large spatula to fold 1/3 of egg whites into egg yolk mixture.
11. Fold gently to not deflate the egg whites.
12. Transfer mixture in (4) to the remaining 2/3 of egg whites.
13. Fold gently.
14. Fill each paper cups to about 80% full.
15. Bake in preheated oven for 20-25 minutes or when skewer inserted into centre of cakes comes out clean.
16. Remove sponge cakes from paper cups.
17. Let cool on wire rack.
Title: Rich and Creamy Chocolate Frosting from Toll House
Ingredients:
- 1/3 butter
- 1 salt
- 1/4 vanilla
- 1 confectioners' sugar
- 3 milk
- 5
Instructions:
1. In small saucepan, melt butter. Stir in mini-morsels until melted.
2. Add salt and vanilla.
3. Gradually beat in confectioner's sugar and milk until creammy and fluffy. I beat this for a good 10 minutes. The longer you beat it, the creamier it gets.
4. Makes enough to fill and frost 2 layers (about 2 1/4 cups of frosting).
Title: Mouth- Watering Watermelon Bars
Ingredients:
- 1 unsalted butter
- 1/2 watermelon juice
- 5 lemon zest
- 1/2 fresh lemon juice
- 1/2 sugar
- 1/2 heavy cream
- 1/2 gelatin
- 4 confectioners' sugar
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on the long sides of the pan. Spray the foil with cooking spray.
2. Mix the melted butter into the finely ground vanilla wafers and add 2 Tablespoons of water. Mix well and press the crumbs onto the bottom of the prepared pan, forming a crust. Bake the crust for 20 minutes and allow to cool.
3. Set aside 2 cups of the watermelon juice in a small bowl. In a large bowl, combine the remaining 3 cups of watermelon juice with the lemon zest, lemon juice, sugar and heavy cream.
4. Sprinkle the gelatin over the reserved 2 cups of watermelon juice. Allow to sit for 2 minutes so that gelatin can dissolve and begin to absorb liquid, or "bloom." After the gelatin blooms, heat it in the microwave for 2 minutes on high, or heat gently in a small pot over low heat on the stove top, until the gelatin has completely melted into the juice and the liquid is smooth.
5. Add the watermelon juice with the melted gelatin to the larger bowl of juice from Step 3. Stir to combine. Gently pour the mixture over the prepared crust from Step 2 and place in the freezer for 2 hours or until the mixture is firm. (Alternately, place the pan in the refrigerator and allow to set for 3 to 4 hours.)
6. Keep in the refrigerator until ready to serve. Before serving, cut the watermelon bars into squares. If desired, sprinkle each serving with confectioners' sugar or a dollop of whipped cream.
Title: Harvest Cake!
Ingredients:
- 1 eggs
- 21 apple pie spice
- 2 walnuts
- 1
- 1/2
Instructions:
1. Preheat oven to 350 Degrees.
2. Grease a 9x13 pan.
3. Combine all ingredients in a large bowl and stir until well combined. Batter will be thick.
4. Spoon into the prepared 9x13 pan.
5. Bake 35 minute or until tester inserted in center comes out clean.
6. Serve with cinnamon flavored Whipped cream, or thawed Cool Whip flavored with a little brown sugar and cinnamon. Enjoy! :-) koechin/Ingrid.
7. P.S. I find it helpful to chop the apples up a bit. it distributes them better. :-).
Title: Coconut Cupcakes With Coconut Cream Cheese Frosting
Ingredients:
- 1/4 unsalted butter
- 2/3 sugar
- 2 eggs
- 1/2 pure vanilla extract
- 1/2 all-purpose flour
- 1 baking powder
- 1/3 baking soda
- 1 kosher salt
- 1 milk
- 1/3 sweetened flaked coconut
- 4 cream cheese
- 8 unsalted butter
- 4 pure vanilla extract
- 1/4 confectioners' sugar
- 1/8 sweetened flaked coconut
- 5
- 1
Instructions:
1. Preheat the oven to 375 degrees F.
2. Cream the butter and sugar until light yellow and fluffy. Add the eggs and extracts and mix well.
3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter. Mix until just combined. Gently fold in half (2 oz) of the coconut.
4. Pour the batter evenly 12 cupcake cups and tap the tray to even batter. Bake for 20 -- 25 minutes, until the tops are browned and a cake tester comes out clean. Cool completely
5. For frosting, cream cream cheese and butter with powdered sugar until smooth and fluffy. Add extracts and remaining 2 oz shredded coconut.
6. Frost cupcakes, topping with toasted coconut.
Title: Angel Food Cupcakes W/Whipped Cream N/Berries
Ingredients:
- 1 water
- 1 1/4 heavy whipping cream
- 1 granulated sugar
- 2 vanilla bean paste
- 2 fresh raspberry
- 1 fresh blueberries
- 1 powdered sugar
- 1/4
Instructions:
1. Heat oven to 375.
2. Place paper baking cup in each of 30 regular size muffin cups.
3. In large bowl, beat cake mix and water with electric mixer on low spead 30 seconds; beat on medium speed 1 minute.
4. Pour batter into muffin cups, filling each 3/4 full.
5. Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry.
6. Remove from muffin cups to cooling rack and cool.
7. In medium bowl, beat whipping cream with electric mixer on medium high speed until slightly thickened.
8. Reduce speed; beat in granulted sugar and vanilla bean paste.
9. Increase speed; beat mixture until stiff peaks from.
10. Spoon whipped cream into decorating bag fitted with large star tip.
11. Pipe whipped cream on top of cooled cupcakes; garnish with berries.
12. Sprinkle tops with powdered sugar.
Title: Chocolate Krinkles
Ingredients:
- 1/2 sugar
- 1 2/3 vanilla
- 2 eggs
- 2 flour
- 2 baking powder
- 2 salt
- 2 milk
- 1/2 powdered sugar
- 1/3
- 1/2
- 1
Instructions:
1. preheat oven to 350.
2. cream together crisco, sugar, and vanilla.
3. sift flour, sugar, baking powder, and salt.
4. alternately add dry ingredients and milk to creamed mixture.
5. fold in nuts.
6. chill for 3 hours in refrigerator.
7. roll into 1 inch balls and roll in powdered sugar.
8. place balls on greased cookie sheet 2 to 3 inched apart, do not flatten.
9. Bake 10 - 15 minutes.
Title: Eclair Cake (No-Bake)
Ingredients:
- 2 French vanilla instant pudding
- 2 1/2 milk
- 1 Cool Whip
- 1 graham cracker
- 2
Instructions:
1. Lightly butter a 13 x 9" baking pan. Layer bottom of baking pan with Graham Crackers, (they may have to be cut to fit in the baking dish).
2. Mix the puddings and the milk, when it starts to thicken, fold in the Cool Whip topping.
3. Spread half of the pudding/topping mixture onto the crackers, then add another layer of Graham crackers (repeat ending up with the cracker on top).
4. Frost the top layer of crackers using all of the chocolate icing.
5. Refrigerate overnight or for 4 hours before serving.
6. Cut into squares and enjoy!
Title: Mix and Match Pound Cake
Ingredients:
- 1 instant pudding mix
- 1 eggs
- 4 water
- 1
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350°F; grease a bundt, tube, or 9x13 cake pan. Set aside.
2. Add all ingredients except frosting to mixing bowl. Beat well.
3. Pour into prepared pan.
4. Bake for 50-60 minutes.
5. Until it passes the toothpick test.
6. The touch test isn't always accurate on this cake.
7. Let rest for 10-15 minutes then invert onto cake plate.
8. I leave the 9x13 in the pan.
9. Let cool.
10. Heat frosting in microwave till pourable.
11. Drizzle over cake and let sit until frosting is set.
Title: Yum Yum Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 1 vanilla
- 2 eggs
- 1
Instructions:
1. Heat oven to 375.
2. Combine flour, baking soda and salt in small bowl.
3. Set aside.
4. Combine butter,sugar, brown sugar and vanilla at high speed in large bowl.
5. Beat, scraping bowl often, until creamy.
6. Add eggs one at a time, beating well after each addition.
7. Reduce speed to low; gradually add flour mixture, beating well after each addition.
8. Stir in morsels and nuts by hand.
9. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
10. Bake for 9 to 11 minutes or until golden brown.
11. Cool 2 minutes;remove from cookie sheets.
12. Cool completely.
Title: Layer Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 2 sugar
- 1 -3 vanilla
- 4 eggs
- 1 half-and-half
- 3 milk
- 3 baking powder
- 1 fine salt
- flour
Instructions:
1. Preheat the oven to 350 degrees. Grease three 8 or 9 inch round cake pans with shortening, dust lightly with flour, tamping out excess in a sink, set aside.
2. Cream the butter till soft. Add the sugar, and beat for 5-15 minutes, or until very light. Add the vanilla and eggs. Scrape down sides of bowl beat till light and fluffy.
3. Sift or stir together dry ingredients. Add alternately with milk.
4. If batter seems very thick, add just two or three tablespoons of tepid water.
5. Divide between prepared pans. Bake in oven for 18-25 minutes, not allowing the cake to shrink from the sides of the pan, the cake will seem a little soft, but it will quickly firm up upon removal from the oven.
6. Cool in pans, 10-20 minutes, do not allow to cool entirely in pans, or it will stick. Remove to a rack to cool entirely, wrap airtight or put each layer into a gallon sized bag when room temperature. Ice as desired.
Title: Salted Caramel Chocolate Torte
Ingredients:
- 175 butter
- 85 sea salt
- 397 bittersweet chocolate
- 1 icing sugar
- 300 vanilla extract
- 600
- 25
- 2
Instructions:
1. Line the base of a deep, round 20 cm loose-bottomed cake tin with a circle of parchment paper. Line the sides with one long strip that comes just above the sides of the tin - staple or paper clip where the strip overlaps to hold it in place.
2. Stir the crushed digestive biscuits into the melted butter, then evenly press into the bottom of the tin.
3. Chill for 10 minutes.
4. Reserve 2 tablespoons of the caramel.
5. Stir the sea salt into the remainder and spoon into the centre of the biscuit base.
6. Gently spread so the base is evenly covered but a visible 1-2 cm border of biscuit remains around the edge.
7. Chill for 20 minutes while you make the chocolate layer.
8. Gently melt the chocolate in the top of a double boiler.
9. Stir 1 tablespoon of the cream into the reserved caramel, then cover and chill until ready to decorate.
10. Once the chocolate has melted, turn off the heat but leave the double boiler where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce.
11. Sift in the icing sugar and stir in with the vanilla extract.
12. Lift off the heat and let the mixture cool for 10 minutes.
13. Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre.
14. Then ladle or pour in the rest and gently shake to smooth the surface.
15. Chill for at least 5 hours or up to 24 hours until firm.
16. Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate.
17. Dot the chocolates on top.
18. Spoon the reserved caramel-cream mixture into a small food or freezer bag.
19. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top.
20. Chill until ready to serve.
21. Scatter with a pinch or two of sea salt before serving, then thinly slice.
Title: Coffee Brownies
Ingredients:
- 1/2 salted butter
- 1 sugar
- 2 instant coffee
- 2 hot water
- 3 eggs
- 2 pure vanilla extract
- 1 1/2 all-purpose flour
- 1/2 salt
- 1 icing sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 325°F On the stove, set a metal bowl over a pot of simmering water (or use a double boiler) and add 1/2 cup butter, and the sugar and chocolate. Stir a few times as butter and chocolate melt.
2. Meanwhile, dissolve 1 1/2 teaspoons instant coffee in 2 tablespoons hot water. Add to butter and chocolate, mixing until smooth. Remove chocolate mixture from heat and cool until barely warm before whisking in eggs and 1 teaspoons vanilla.
3. In another bowl, mix flour and salt. Whisk into chocolate mixture until smooth. Spread in a greased 8x8 - inch baking pan. Bake in center of oven 25 minutes, or until top is just set.
4. To make the icing, combine remaining butter, icing sugar and cocoa powder in a small bowl. Mix in remaining instant coffee and vanilla and 1 tablespoons hot water, stirring until smooth. Ice brownies in their pan while still hot. When cool, cut into 20 pieces.
Title: Pear Upside-Down Gingerbread Cake
Ingredients:
- 1 pear
- 2 fresh ginger
- 1 lemon juice
- 2 sugar
- 1/2 brown sugar
- 1/4 butter
- 1 egg
- 1/2 low-fat buttermilk
- 1/4 molasses
- 1 flour
- 1 baking soda
- 1/2 cinnamon
- 1/4 salt
- 1/4 dry mustard
- 1/4 clove
- 1/4 nutmeg
- 1 powdered sugar
- mint leaf
- raspberries
Instructions:
1. Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.
2. Combine 1 Tbls ginger, lemon juice, and pear slices.
3. Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.
4. Arrange pears in bottom of pan in a circular pattern.
5. Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
6. Beat in egg.
7. Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
8. Combine flour and remaining ingredients EXCEPT powdered sugar.
9. Add flour mixture to batter; stir until well blended.
10. Pour over pears.
11. Bake 40 minutes or until cake springs back when touched lightly in center.
12. Cool in pan 20 minutes on wire rack.
13. Sprinkle a serving plate with powdered sugar.
14. Invert cake onto serving plate.
15. When completely cool, garnish with mint leaves and raspberries.
Title: Fluffy Mint Dessert
Ingredients:
- 1 butter
- 1/2 margarine
- 2 colored miniature marshmallows
- 2
- 1 1/3
Instructions:
1. Reserve 1/4 cup of crushed cookies for garnish.
2. Combine the remaining cookies with butter; press into an ungreased 13x9x2-inch baking dish.
3. Fold together whipped topping, marshmallows, and mints; pour over crust.
4. Garnish with reserved cookies.
5. Cover and refrigerate for 1-2 days before serving.
Title: Easy Gingerbread Dessert Bites
Ingredients:
- 1 sugar
- 1/2 shortening
- 1/2 molasses
- 1 boiling water
- 2 baking soda
- 1 baking powder
- 2 white whole wheat flour
- 6 ginger
- 1 1/2 cinnamon
- 3 heavy cream
- 1 white sugar
- 1 fresh raspberry
- mint sprig
Instructions:
1. Preheat oven to 350°.
2. Spray 9x13" baking pan with non-stick cooking spray. Line bottom of pan with parchment or waxed paper.
3. Prepare cake: Cream together sugar and shortening.
4. Mix together dry ingredients.
5. Add molasses and boiling water to sugar and shortening mixture.
6. Slowly add dry ingredients to mixture; mixing well between each addition.
7. Beat eggs well & add into mixture. Pour into prepared pan.
8. Bake until toothpick inserted in center comes out clean (20-30 minutes).
9. Allow to cool.
10. Using 1 3/4" cookie cutter or glass rim, cut into 10 rounds. (If too thick, cut horizontally to 1/2" thickness).
11. Bake on cookie sheet at 300°F 30 minutes more to toast.
12. Garnish: Whip cream with sugar to soft peaks.
13. Add whipped cream to each gingerbread piece, top with fresh raspberries & a mint sprig.
14. Serve.
Title: Chocolate Mousse Cake
Ingredients:
- 4 eggs
- 200 caster sugar
- 75 water
- 200 unsalted butter
- 300
Instructions:
1. Whisk eggs and half the sugar until pale in colour and thick in texture.
2. Gently heat the remaining sugar in a small pan with the water,stirring until dissolved. Remove from heat,add butter and chocolate. Stir until mixture is melted. Beat the chocolate mixture into the egg mousse for no more than 1 minute.
3. Pour into a greased 20cm sponge sandwich pan, which has had the bottom and sides lined with baking paper, so it stands about 2cm above the rim of the pan. Sit in a roasting dish and pour in freshly boiled water until it reaches just below the rim of the pan.
4. Bake in a preheated moderately slow oven for 40 minutes or until set. The top will feel firm when you place the flat of your hand gently on top of the cake. Cool and chill overnight in the pan.
5. To serve, bring the cake to room temperature and turn out onto a plate and dust with the cocoa powder just before serving.
6. When slicing use a hot knife dipped in water.
Title: Pistachio Shortbread Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 powdered sugar
- 2 powdered sugar
- 1/2 salt
- 3/4 unsalted butter
- 1/2 pistachios
- 1 vanilla extract
- 3/4
Instructions:
1. Mix flour, powdered sugar, and saslt in processor. Add butter, pistachios, egg yolk, and vanilla.
2. Using on and off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each half into 8 X 1 1/4" log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic, refrigerate until firm, about 4 hours. Can be made 5 days ahead, keep chilled.
3. Preheat oven to 325 degrees.
4. Slice logs into 1/4" rounds, rolling log every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1" apart.
5. Bake shortbreads until barely golden, about 18 minutes. Cool shortbread on baking sheets.
6. Store in airthight container at room temperature.
Title: Betty Crocker's Butterscotch Brownies
Ingredients:
- 1/4 shortening
- 1 light brown sugar
- 1 egg
- 3/4 flour
- 1 baking powder
- 1/2 salt
- 1/2 vanilla
- 1/2 pecans
Instructions:
1. Preheeat oven to 350 degrees F. Have ready a well-greased and floured 8- x 8- x2-inch square baking pan.
2. Melt shortening over ow heat. Remove from heat and blend in brown sugar. Cool. Stir in egg.
3. Sift together and stir in the flour, baking powder and salt. Stir in vanilla and pecans.
4. Spread in prepared pan. Bake in preheated oven 25 minutes, until a ligt touch with finger leaves a slight imprint. Do not overbake.
5. Cut into bars while warm. Recipe makes 18 bars measuring 2-1/2 x 1-inch.
6. Note: Bars will keeep soft and moist if stored in a tightly covered jar.