lumicero/recipes-ing2inst huggingface dataset:
Title: Mexican Cocoa Cake
Ingredients:
- 1 cake flour
- 1/3 baking soda
- 1 baking powder
- 1 ground cinnamon
- 1 brown sugar
- 6 plain nonfat yogurt
- 1 1/3 vanilla
- 1 powdered sugar
- 2
- 1/4
Instructions:
1. In a small bowl, mix flour, cocoa, baking soda, baking powder, and cinnamon. In a large bowl, beat egg whites, brown sugar, yogurt, vanilla, and almond extract until well blended. Stir in flour mixture and beat just until evenly moistened.
2. Pour batter into an 8-inch-square nonstick (or greased regular) baking pan. Bake in a 350-degree F oven until center of cake springs back when lightly pressed (30 to 40 minutes). Let cake cool in pan on a rack for 15 minutes; then invert it onto a serving plate. Serve warm or cool. If made ahead, wrap cooled cake airtight and store in a cool place until next day (freeze for longer storage).
3. Just before serving, sift powdered sugar over cake. To serve, cut cake into wedges or rectangles. If desired, sift more powdered sugar over each serving; then top with Spiced Cream, if desired.
Title: Peach Dessert
Ingredients:
- 2 flour
- 1/4 baking powder
- 1/2 salt
- 1 sugar
- 1/2 margarine
- 1 butter
- 2 cinnamon
- 1 eggs
- 12 heavy cream
- sour cream
Instructions:
1. Sift flour, baking powder, salt and 3 Tbsp sugar together in a bowl.
2. Cut in margarine with pastry blender until mixture looks like coarse cornmeal.
3. Pat an even layer of mixture on bottom and halfway up sides of 8 inch square baking pan, pressing pastry firmly with your hands until it holds.
4. Arrange peaches over bottom pastry and sprinkle with remaining sugar and cinnamon.
5. Bake for 15 minutes in 400 degree oven.
6. Then pour mixture of beaten eggs and heavy (or sour) cream over the top.
7. Bake for 30 minutes longer.
8. Serve warm or cold.
Title: Low Calorie but Creamy Custard Dessert.
Ingredients:
- 1 1/2 skim milk
- 2 eggs
- 3 sugar substitute
- 2 instant decaffeinated coffee
- 1 vanilla extract
- 1/4 ground cinnamon
- lemon twist
Instructions:
1. In a medium bowl whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" large, flat bottom pan.
2. Fill the pan with water to 1/2" from the top of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the custard, and refrigerate for 3 hours, or until chilled.
3. Garnish with the cinnamon and lemon twists. A teaspoon of sugar free raspberry or blackberry jam is also delightful!
Title: Orange, White Chocolate & Apricot Pastries
Ingredients:
- 8 puff pastry
- 2 ground cinnamon
- 1/2 yogurt
- 1/2 sour cream
- 2 coconut milk
- 2 brown sugar
- 1/4 white chocolate
- 1/4 orange
- 1/4 coconut
- 1/2 walnuts
- 1
- 2
Instructions:
1. Add the fresh squeezed orange juice to the diced dried apricots to stew for an hour.
2. Unfold the thawed pastry and place on a baking sheet.
3. Score into 8 rectangles.
4. Sprinkle the pastry lightly with cinnamon.
5. Bake puff pastry in a 375 degree oven for 20 - 25 minutes.
6. Drain the orange juice from the apricots and making sure that the apricots are well drained, set the apricots aside till needed.
7. Cool pastry on wire rack.
8. Once the pastry has cooled cut along the scored lines of the pastry sheet.
9. In a bowl mix the yogurt, sour cream and brown sugar together.
10. Divide the yogurt mixture into two bowls.
11. To the first bowl add the small, fresh orange chunks, the stewed, well drained, diced apricots and the grated white chocolate.
12. In the second bowl add the coconut milk, orange rind and the toasted coconut.
13. To start assembling the pastry, split the 8 pastry rectangles in half horizontally.
14. You should now have 16 rectangle pieces of pastry.
15. You will need two pieces of pastry per treat.
16. Spread 2 tbsp of the yogurt, fruit, chocolate mixture on top of the pastry portions without cinnamon.
17. Place the remaining cinnamon topped pastry rectangle over top and spoon the remaining yogurt mixture of orange rind and toasted coconut on top of the final puff pastry.
18. Garnish with finely chopped toasted walnuts.
19. Serve immediately or cover and chill no longer than 2 hours.
Title: Chocolate Scotcheroos
Ingredients:
- 1 Karo light corn syrup
- 1 sugar
- 1 creamy peanut butter
- 6
- 1
Instructions:
1. Cook corn syrup and sugar in a large pan over medium heat, stirring to dissolve the sugar.
2. Bring mixture to a boil.
3. Remove from heat.
4. Stir in peanut butter; mix well.
5. Add cereal; stir until evenly coated.
6. Pour into greased 13x9 inch pan; pat into place.
7. Melt chocolate and butterscotch chips together in saucepan over low heat; stirring constantly.
8. Spread over cereal.
9. Cool at least 45 minutes, or until firm.
10. Cut into bars.
11. ENJOY!
Title: Delicious Healthy Truffles
Ingredients:
- 1/2 pitted dates
- 1/4 peanut butter
- 2 maple syrup
- 1 1/2 unsweetened flaked coconut
- 3
- 1/2
Instructions:
1. Chop dates and prunes into small pieces, then squish together with a fork (use a sturdy, large bowl).
2. Add peanut butter and maple syrup and mix together.
3. Add cocoa and mix thoroughly.
4. Roll mixture into bite-size pieces and roll in coconut to cover.
5. Refrigerate and eat!
Title: Berry & Buttermilk Cake
Ingredients:
- 315 all-purpose flour
- 3 baking powder
- 90 caster sugar
- 2 fresh nutmeg
- 250 eggs
- 60 buttermilk
- 1 butter
- 150 lemon zest
- 2 fresh blueberries
- demerara sugar
Instructions:
1. Preheat oven to 200C (400F), and flour a 30 by 20cm cake tin with sides at least 5cm deep.
2. Sift the flour and baking powder into a large bowl, and add the sugar and a few good grinds of nutmeg.
3. in another bowl, whisk the eggs until light and fluffy, then add the buttermilk, butter and lemon zest and beat together well.
4. Pour into dry ingredients and mix gently with a wooden spoon until just combined (over-beating will toughen the cake).
5. Spoon mixture into the tin, spreading it out evenly. Scatter the blueberries over the mixture, then sprinkle these with the demerara sugar.
6. Bake in the oven for about 25 minutes, or until a skewer inserted in the centre comes out clean.
7. Leave to cool in the tin, then cut into squares.
8. This keeps well in a biscuit tin for up to a week.
Title: Pineapple Frosted Pound Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1
Instructions:
1. In a mixing bowl put the whole can of pineapple, juice and all, and stir in the pudding.
2. Make sure that it is blended well.
3. Stir in the whipped topping; let stand for 5 minutes.
4. Slice cake in half lengthwise--two layers.
5. Spread half on bottom layer.
6. Put top on and spread rest on the cake.
7. OR: Mix the frosting and don't frost the cake but put big dollops of frosting on each slice served.
Title: Sherry Thins
Ingredients:
- 1/4 margarine
- 1 sugar
- 1 eggs
- 3 flour
- 2 baking powder
- 1/2 nutmeg
- 1/2 cream sherry
Instructions:
1. Sift dry ingredients together, set aside.
2. Cream margarine and sugar until light and fluffy.
3. Add eggs.
4. Add dry ingredients alternately with Sherry beginning and ending with dry.
5. Blend until smooth Wrap in foil or plastic wrap chill for several hours or over night.
6. Roll dough thin on floured surface, cut into shapes.
7. Place on cookie sheet and bake at 400 for 8-10 minutes.
Title: Rogene's Lemon Lime Refrigerate Cake
Ingredients:
- 18 1/4 water
- 1 1/4 eggs
- 1/3 lime Jell-O gelatin
- 3 cold water
- 3 boiling water
- 1/2 instant lemon pudding
- 3/4 milk
- 1
- 3
- 1 1/2
Instructions:
1. Beat cake mix, water, oil and eggs in a large bowl on low for 30 seconds and then on high for 2 minutes. Pour into a greased 9x13 inch pan and bake at 350 degrees for 33-38 minutes.
2. Dissolve lime jello in boiling water and cold water, set aside at room temperature.
3. Once the cake is done let it cool for 25 minutes. Poke holes thru the top of the cake with the handle of a wooden spoon. Pour lime jello over the cake. Refrigerate cake while preparing topping.
4. Mix together the lemon pudding, dream whip and milk. Beat till stiff 3-8 minutes.
5. Immediately frost the cake. Store the cake in the fridge and serve chilled.
Title: Chocolate Cake - No Milk Required
Ingredients:
- 1 1/2 flour
- 1 sugar
- 3 salt
- 1 baking soda
- 1 vinegar
- 1 vanilla
- 6 water
- 1
Instructions:
1. Stir the first 5 ingredients together.
2. Make 3 holes.
3. In one put the vinegar, in the other the oil, and in the other the vanilla.
4. Pour water over all.
5. Bake in a square pan at 350 degrees for 20 minutes.
Title: Grandma's Winter Fruit Medley
Ingredients:
- 2 green seedless grapes
- 2 red seedless grapes
- 1 pineapple chunks
- 1 mandarin orange segments
- 2 bananas
- 1/2 sugar
- 3/4 egg
- 1 all-purpose flour
- 1 lemon juice
- 1
Instructions:
1. Place fruit in a large bowl.
2. In 1-qt saucepan stir together all dressing ingredients.
3. Cook over medium heat, stirring occasionally, until dressing is thickened (3 to 5 min.).
4. Let stand 5 minutes.
5. Pour dressing over fruit; toss to coat.
6. Chill 15 minutes.
Title: Vegan Death by Chocolate Mousse Cakes
Ingredients:
- 1/2 white flour
- 1/4 baking powder
- 1/4 brown sugar
- 3 cocoa powder
- 1/4 canola oil
- 2 soymilk
- 1 vanilla extract
- 1/4 salt
- 1 semisweet vegan chocolate chips
- 340 firm silken tofu
- 1/2 soymilk
- 1/2 vanilla extract
- 1/2 sugar
- 1 1/2 cocoa powder
- 1 white flour
- 1/2 soymilk
- 1/2 vanilla extract
Instructions:
1. Crust: Pre-Heat Oven to 350f (180c) and Oil a Large Muffin tin.
2. In a medium bowl, mix flour, baking powder, sugar and cocoa powder.
3. In a small bowl mix oil,maple syrup, soy milk, vanilla and salt.
4. Pour the wet ingredients into the dry and mix well.
5. In the Large muffin tin, spread some batter into the one muffin thingy and make a small crust. continue until all batter is used up.
6. Bake for 10-18 minutes, than let cool.
7. Mousse: Melt chocolate chips in microwave,
8. In a blender, blend tofu, melted chocolate chips, soy milk and vanilla extract until smooth.
9. Put mousse in the crusts, than let chill for 2 or more hours.
10. Chocolate Sauce: Mix all Ingredients together in a small saucepan and bring to a boil, than take off heat and let cool down.
11. Pour over Mousse Cakes.
Title: Bourbon-Spiked Pumpkin Bread Pudding (Crock Pot)
Ingredients:
- 4 vanilla-flavored soymilk
- 3 solid-pack pumpkin
- 1 light brown sugar
- 3/4 Bourbon
- 1/4 pure vanilla extract
- 1 ground cinnamon
- 1 1/2 ground ginger
- 1/2 ground allspice
- 1/4 ground nutmeg
- 1/4 salt
- 1/4
Instructions:
1. Press half the bread cubes into the bottom of a lightly oiled 3 1/2- to 4-quart slow cooker.
2. In a medium-size saucepan, heat the milk until hot, but do not let it come to a boil. Remove the pan from the heat and set aside.
3. In a large mixing bowl, combine the pumpkin, brown sugar, bourbon, vanilla, spices, and salt. Blend well, then slowly add the hot milk, stirring constantly.
4. Carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them. Repeat with remaining bread and pumpkin mixture.
5. Cover and cook on Low for 3 hours, until firm.
6. Turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.
Title: Creamy Lime Bars
Ingredients:
- 1 1/2 granulated sugar
- 1/2 butter
- 1/2 eggs
- 2 lime juice
- 3 lime zest
- 1/2 powdered sugar
- 1 Cool Whip
- 1 lime slice
Instructions:
1. Heat oven to 350°F Line 13 x 9-inch baking pan with wax paper.
2. Combine pretzels, granulated sugar and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of prepared pan.
3. Mix sweetened condensed milk, eggs, lime juice, orange juice and lime zest in large bowl; pour evenly over crust.
4. Bake 25 minutes. Cool. Chill in refrigerator for at least 2 hours.
5. May garnish with powdered sugar, whipped topping and lime slices before serving. Cut into bars.
Title: Grasshopper Dessert (Splenda)
Ingredients:
- 24 chocolate graham cracker squares
- 3/4 Splenda granular
- 2 reduced-calorie margarine
- 2 fat free cream cheese
- 1 1/2
- 1/2
- 5 -6
Instructions:
1. Preheat oven to 350 degrees and spray an 9" X 9" pan with butter-flavored cooking spray.
2. Reserve 2 tablespoons of graham cracker crumbs and put the rest in a medium bowl along with 1/4 cup Splenda and all the margarine and combine.
3. Gently press mixture into pan and bake for 7-8 minutes.
4. Place pan on wire rack to cool.
5. In another large bowl, stir cream cheese with sturdy spoon until soft.
6. Stir in remaining 1/2 cup Splenda.
7. Add whipped topping, mint extract and food coloring.
8. Mix gently to combine and carefully spread filling over the crust.
9. Sprinkle reserved graham cracker crumbs evenly on top.
10. Chill before serving.
Title: Warm Pineapple Bread Pudding
Ingredients:
- 4 butter
- 2 granulated sugar
- 2 dark rum
- 1/4 dark brown sugar
- 1 ground cinnamon
- 2 nutmeg
- 1 lemon juice
- 1 pineapple
- butter
- vanilla ice cream
Instructions:
1. Preheat the oven to 375 degrees.
2. Generously butter two 8-ounce ovenproof glass pudding dishes and sprinkle the bottom of the dishes lightly with granulated sugar.
3. Butter the bread on both sides and then cut into cubes.
4. Using half the bread cubes, place a single layer in the bottom of each dish.
5. In a medium bowl, combine the rum, brown sugar, spices, and lemon juice.
6. Add the pineapple and melted butter and toss well to coat.
7. Layer half the pineapple mixture into the dishes, followed by the remaining bread cubes and then the remaining pineapple.
8. Sprinkle lightly with additional granulated sugar.
9. Place the dishes in a shallow baking pan and pour hot water into the pan about halfway up the side of the dishes.
10. Place the pan in the oven and bake about 30 minutes or until the puddings are nicely browned.
11. Serve warm with dabs of whipped cream or vanilla ice cream.
Title: Torta Di Mandorle E Limone {Lemon Almond Olive Oil Cake}
Ingredients:
- 2/3 baking powder
- 1 kosher salt
- 1 1/2 eggs
- 1 granulated sugar
- 3 extra virgin olive oil
- 3/4 pure vanilla extract
- 1/2 lemon, zest of
- 1/2 unsalted butter
- 1/4 confectioners' sugar
- 1 fresh lemon juice
- 1/2
- 2
- 1
- 3
- 1/2
Instructions:
1. For the cake:
2. Position rack in the center of the oven and preheat the oven to 350°F Grease and flour with millet flour a 9-inch springform pan.
3. In a medium bowl, whisk together the millet flour, almond flour, baking powder and salt until thoroughly combined and set aside.
4. In large mixing bowl, whisk the eggs lightly to break up the yolks.
5. Add the sugar to the bowl and whisk thoroughly in both directions for about 30 seconds.
6. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds.
7. Whisk in the extracts and zest, followed by the orange juice.
8. Add the dry ingredients to the bowl and whisk until thoroughly combined. Continue whisking until you have a smooth, emulsified batter, about 30 more seconds.
9. Pour the batter into the springform pan and bang down the pan a few times to level the batter.
10. Place the pan on the center rack and bake for 30-45 minutes or until the cake has come away from the sides or the pan. If you press the cake lightly with your finger, it should spring back.
11. Remove the pan from the oven and place it on a cooling rack. Cool the cake in the pan for 10 minutes before running a butter knife all around the cake and removing the outer ring.
12. For the glaze:
13. In a small, heavy saucepan, melt the butter over medium heat. When the bubbles subside (5 to 10 mins.), lower the heat and watch the butter carefully, swirling it in the pan occasionally to distribute the heat. When the butter begins to turn a light tan color and smells slightly nutty, immediately remove it from heat and let the butter sit. It will continue to darken as it sits. Put it aside to cool.
14. In a medium bowl, sift the confectioner's sugar. Whisk in the milk until completely smooth.
15. Whisk in the butter until thoroughly combined.
16. Add a few drops of lemon juice to balance the sweetness. Your taste and strength of the lemon will determine how much you add but it is about 2 or 3 drops.
17. To assemble:
18. Spread the glaze onto the top and sides of the cake.
19. Sprinkle the almonds generously on the top of the cake.
20. Let the cake sit until set and dry and serve.
Title: Fresh Peach Cobbler W/ Blueberry Muffin Crust
Ingredients:
- 4 sugar
- 3/4 flour
- 3 butter
- 3/4 all-purpose flour
- 2 sugar
- 1/4 baking powder
- 1 salt
- 1/2 milk
- 1 egg
- 1/4 fresh blueberries
- 1
Instructions:
1. Peach Mixture:
2. Mix together peaches, sugar and flour.
3. Melt butter in skillet over medium heat, add peach mixture, bring to boil, stirring often, for 5 minutes.
4. Spoon into greased 13 x 9 baking dish.
5. Set aside.
6. Blueberry Muffin Batter:
7. Mix together flour, sugar, baking powder and salt.
8. Set aside.
9. In seperate bowl combine milk, vegetable oil and egg.
10. Add to dry ingredients and stir JUST UNTIL MOISTENED.
11. Gently fold in blueberriess.
12. Spread over peach mixture.
13. Bake at 400 for 25-30 minutes or until crust is golden brown.
Title: Country Women's Association Delicious Date and Ginger Cake
Ingredients:
- 1 dried dates
- 1 soft brown sugar
- 1/2 crystallized ginger
- 110 butter
- 1 bicarbonate of soda
- 1 1/2 self-raising flour
- 1 egg
Instructions:
1. Preheat oven to 180°C (fan-forced 160°C).
2. Grease an 18cm square cake tin.
3. Place chopped dates, brown sugar, ginger, butter and one cup of water in a saucepan. Bring to the boil, then take off the stove and add the bicarbonate of soda. Stir.
4. Add the sifted flour and the beaten egg.
5. Mix well.
6. Pour the mixture into the prepared tin.
7. Bake for about 45 minutes.
Title: Halloween/Frankenstein Cupcakes
Ingredients:
- 2 instant vanilla pudding
- 1 marshmallows
- 3
- 1
- 24
- 48
- 3
- 48
Instructions:
1. Bake and cool 2 dozen cupcakes from your favorite recipe. Prepare a 1-3.4 oz box of vanilla-flavored instant pudding. Stir in drops of green food coloring until you have a shade you like, then place it in the refrigerator to chill.
2. Next, microwave 1 cup of green melting candy (we used Wilton Candy Melts, available at party supply stores) for 1 minute at 50 percent power, then stir. If necessary, heat in 15-second intervals until completely melted. One at a time, spear 24 large marshmallows with a skewer and roll them in the melted candy, coating the sides. Set them on a waxed-paper-lined baking sheet, add M&M's Minis for eyes, and place them in the refrigerator to chill.
3. With a small serrated knife, remove a 1-inch-wide chunk from the center of each cupcake. Fill each hole with a tablespoon or so of the pudding, then spread chocolate frosting around each pudding hole.
4. Cover each pool of pudding with a chilled marshmallow. Add black gel facial features and 2 green Tic Tac mints for bolts.
5. Finally, top each monster head with a bit of frosting and muss with your finger or a fork. Keep the cupcakes chilled until serving time.
Title: Chocolate Almond Brownie Cake- Kitchenaid Mixer
Ingredients:
- 7 butter
- 1/2 eggs
- 3 sugar
- 1/2 all-purpose flour
- 1/2 vegetable shortening
- 2 powdered sugar
- 1
- 1/2
- 1
- 1/4
- 2
Instructions:
1. Melt chocolate and butter in medium saucepan over low heat, stirring constantly. Remove from heat; cool slightly.
2. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 8 and whip one to two minutes until stiff peaks form. Place egg whites in another bowl. Clean mixer bowl and wire whip.
3. Place chocolate mixture, sugar, and almond extract in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 4 and beat about one minute. Stop and scrape bowl. Continuing on speed 4, add egg yolks, one at a time, beating about 30 seconds after each addition. Continuing on speed 4, add flour and beat about fifteen seconds. Gently fold egg whites with spatula.
4. Spoon batter into 8-inch springform pan that has been greased and floured on bottom only.
5. Bake at 375 degrees for 20-25 minutes, or until set in center. Cool completely on wire rack before glazing. Clean mixer bowl.
6. To make glaze, melt chocolate and shortening in small saucepan over low heat, stirring to blend. Drizzle over cool cake.
7. To make topping, place cream, powdered sugar, and almond extract in mixer bowl. Attach wire whip and bowl to mixer. Turn to speed 10 and whip 30-60 seconds, or until stiff peaks form. Spoon whipped cream in ring over top of cake. Sprinkle with almonds. Store in refrigerator.
Title: Creamy Fruit Parfait
Ingredients:
- 1/2 mixed berry
- 1/2 banana
- 1/4
Instructions:
1. Put a small spool of pudding in the bottom of your parfait glass.
2. Then add a layer of bananas.
3. On top of that put a layer of berries.
4. Then a layer of pudding.
5. Than a layer of whipped cream.
6. Continue this prosses as desired.
Title: Baba's 1/2 Hour Pudding
Ingredients:
- 1/2 brown sugar
- 1 flour
- 1 baking powder
- 1/2 baking soda
- 3/4 milk
- 2 boiling water
- 3/4 brown sugar
- 1/4 nutmeg
Instructions:
1. In a casserole dish add, sugar,flour,baking powder, and soda mix with a fork to blend then add milk. Stir until everything is incorporated.
2. In a seperate bowl mix water, sugar, and nutmeg.
3. Using a large spoon pour the water mixture over the spoon and onto the dough mixture gently so as not to disurb the dough.
4. Place in oven and bake for 1/2 hour. Cake will bake and rise above the sauce mixture.
Title: Pumpkin Creme Brulee
Ingredients:
- 8 sugar
- 1/3 heavy cream
- 3 canned pumpkin
- 3/4 vanilla
- 1 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1/4 sugar
- 1/2
Instructions:
1. In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles for around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
2. Transfer to 8 (6 ounces each) ramekins or custard cups. Place ramekins in a baking pan; add 1 inch of boiling water to the pan. Bake, uncovered, at 325* for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
3. If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
4. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 inches from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Title: Rosie's New York Cheesecake Brownies
Ingredients:
- 3 1/2 butter
- 8 sugar
- 1 eggs
- 3 all-purpose flour
- 1/2 cream cheese
- 1 sugar
- 1/2 egg
- 1 fresh lemon juice
- 1
- 1 1/2
Instructions:
1. Preheat oven to 300 degrees.
2. Lightly greas 9" pan or line with parchment paper.
3. FOR THE BROWNIE.
4. Melt chocolate and butter in double broiler and allow to cool.
5. Beat 1 cup sugar and 3 whole eggs in mixing bowl until pale yellow for 2 minutes.
6. Add flour at low speed for 5 seconds.
7. Add cooled chocolate mixture at low speed and blend until mixed for 15 seconds.
8. Spread batter evenly in prepared pan and place in freezer for 10 minutes.
9. FOR THE CHEESECAKE;.
10. Place cream cheese, 1/2 cup sugar, 1 whole egg, 1 large egg yolk and lemon juice in food processor and process until smooth, 1 minute.
11. Remove pan from freezer and spoon cheesecake mixture over brownie mixture using a spatula.
12. DO NOT mix the two together.
13. Bake on the center rack of the oven about 1 hour and 5 to 10 minutes until top is set and center is just about level with edges.
14. Cool for 30 minutes.
15. Cut in pan with a sharp knife dipped in hot water before each cut.
16. Refrigerate in pan covered with plastic wrap for up to two days.
17. After that, layer them in airtight plastic containers for another two days in refrigerator or up to two weeks in freezer.
18. Note: The butter amount was inadvertently omitted from the recipe when published. Other similiar recipes indicate the amount I posted is correct.