lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread Persons
Ingredients:
- 1/2 butter
- 1/2 dark brown sugar
- 1/2 molasses
- 1 egg
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 powdered ginger
- 1 ground nutmeg
- 1 ground cinnamon
- 1/2 allspice
- 2 butter
- 1 confectioners' sugar
- 2 milk
- 1/2 vanilla
- 1 confectioners' sugar
- 2 water
Instructions:
1. Ceam the butter and sugar together, then beat in the molasses and egg.
2. In another bowl, add the flour, baking soda, ginger, nutmeg, cinnamon, and allspice. Stir well with a fork so the dry ingredients are well mixed.
3. Add the dry ingredients to the butter/sugar mixture and beat until the dough is thoroughly mixed. Cover the bowl and refrigerate for about an hour, or until the dough is chilled.
4. Preheat the oven to 350F, and grease some cookie sheets.
5. On a lightly floured surface, roll the dough about 1/4-inch thick. Using a cookie cutter, cut the dough into Gingerbread persons - or any other shapes you wish. Transfer the cut pieces of dough to the prepared cookie sheets, placing them about 1-inch apart.
6. Bake for about 7 minutes. Remove from the oven and transfer cookies to racks. Brush the cookies with Basic Clear Glaze when still warm or frost with Butter Frosting when cool,. Make faces and buttons with raisins, bits of citron or candied fruit, or little red cinnamon candies. If you wish, you may tint the icing in various colors and pipe it through a pastry bag fitted with a small rounded tip (the kind used for writing) to give the figures more details.
7. BUTTER FROSTING: Combine the butter and sugar in a small bowl and beat until smooth. Add the milk and vanilla and continue beating until smooth and well blended.
8. VARIATIONS:.
9. CHOCOLATE FROSTING: Sift 2 tablespoons unsweetened cocoa over the butter and sugar and proceed as directed.
10. LEMON FROSTING: Add 2 tablespoons grated lemon rind with the butter and sugar.
11. ORANGE FROSTING: Add 2 teaspoons grated orange rind with the butter and sugar.
12. RUM FROSTING: Decrease milk to 1 tablespoons and add 1 tablespoons rum.
13. BASIC CLEAR GLAZE: Glaze is brushed on cookies as soon as they come out of the oven. A glaze is a clear shiny coating that can be colored. After you spread a glaze on cookies, you can spread colored sugar granules over the glaze before it dries, or put some tiny candies over the glaze. The glaze hardens as it dries.
14. Mix the sugar and water together, mix well to dissolve any lumps and make a smooth runny glaze. Brush a spoonful on cookies while they are still warm (if the glaze is not runny enough, add a little more water). You can also make double the recipe if you are coating many cookies.
15. OPTIONAL: Assorted food colors come in small boxes in the supermarkets, Adjust a drop or two to the glaze and stir - if its too pale add a little more until desired color is reached -.
Title: Gingerbread Bread Pudding
Ingredients:
- 5 -6 half-and-half
- 1 milk
- 2 eggs
- 6 sugar
- 1/2 vanilla
- 1 raisins
- 1/4
Instructions:
1. Heat oven to 350°, grease an 8" square pan.
2. I used a loaf size gingerbread for this, sliced and placed on a cookie sheet-toast in the oven for 5 or so minutes.
3. Remove from oven, and cut into cubes.
4. Place the cubes in the greased baking dish, they should just about fill the pan.
5. Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the gingerbread.
6. Let this sit for about 5 minutes.
7. Cover the raisins with water and microwave for about one minute--drain off the water, then sprinkle them over the top of the pudding.
8. Bake at 350° for 40-45 minutes.
9. A knife inserted in the center will still look a bit wet, but mostly clean.
10. Serve warm, with a bit of cream poured over, or whipped cream.
Title: Buche De Noel (Yule Log)
Ingredients:
- 3/4 cake flour
- 1/4 baking powder
- 1/2 salt
- 1/2 eggs
- 4 granulated sugar
- 3/4 water
- 1 confectioners' sugar
- 1 unflavored gelatin
- 1 water
- 1/4 confectioners' sugar
- 1 instant coffee
- 1/2 butter
- 2 confectioners' sugar
- 1 1/2 salt
- 1 vanilla
- 3 cherries
- 3/4 maraschino cherry
- 1
- 1/2
- 1
Instructions:
1. MAKING THE CAKE: Preheat oven to 375°F.
2. Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
3. Next butter paper and slides of pan; dust with flour.
4. Sift together flour, cocoa, baking powder and salt; set aside.
5. Beat eggs until thick and lemon-colored.
6. Gradually add sugar, beating well after each addition.
7. Beat until thick and fluffy.
8. Fold in water and vanilla, then flour mixture, stir until smooth.
9. Spread mixture evenly in pan and bake 12 to 15 minutes.
10. Meanwhile, sprinkle a kitchen towel with cake flour.
11. Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
12. Peel off waxed paper and trim the edges.
13. Staring with the narrow end, roll the cake up in the towel.
14. Let it stand for 20 minutes on a cake rack.
15. PREPARING THE FILLING: While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
16. Cool to room temperature.
17. Beat cream until stiff peaks form.
18. Fold in gelatin mixture, then almond extract and confectioners' sugar.
19. Cover and chill 5 to 10 minutes.
20. Unroll the cake and spread with whipped cream filling; roll up again.
21. Cover and chill at least one hour
22. PREPARING THE FROSTING: Melt chocolate over low heat with the instant coffee; cool slightly.
23. Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
24. Blend in chocolate mixture, salt and vanilla.
25. Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
26. Fold chocolate mixture into egg whites, gently but thoroughly.
27. Frost cake roll.
28. Draw a fork down the top of cake for a"bark" effect.
29. Decorate with whole almonds and candied cherries.
30. Chill thoroughly before serving.
31. If cake is frozen, thaw to serve, without allowing cake to become warm.
32. If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.
Title: Lemon Creme Brulee
Ingredients:
- 6 eggs
- 2 sugar
- 1 lemon zest
- 1 lemon juice
- 1/4
- 2
Instructions:
1. Preheat oven to 325°F.
2. Separate egg yolks, and add 2 whole eggs.
3. Add 1 cup sugar and beat until smooth.
4. Add 1/4 cup of lemon juice to the eggs.
5. In a small saucepan, bring the whipping cream to a simmer.
6. Put the lemon zest in the whipping cream.
7. Put the cream mixture aside for 10 minutes.
8. This allows the oil from the zest to perfume the cream.
9. Set the egg mixture on low speed.
10. Pour the cream mixture into the egg mixture, until all the cream is gone.
11. You might find that all the zest is resting on the bottom of the pan of cream.
12. Discard the zest.
13. Strain the egg/cream mixture into a 4 cup measure glass.
14. Setup your ramekins in a deep flat pan.
15. Pour the cream mixture into the ramekin, to about 1/2 inch from the top of the ramekin. Pour water around the ramekins, about 3/4's of the way up the outside of the ramekin.
16. Bake for 40-50 minutes.
17. Brulee should be just giggly in the centre.
18. Turn off the oven, and let water go to cool.
19. Put brulee in the fridge, to setup.
20. Just before serving, put 1 tablespoon of sugar on top of brulee.
21. Put under the broiler, and watch closely.
22. Take out when the sugar begins to curl, or in my case, when the fire alarm goes off.
Title: Shaker Bread Pudding with Oozing Caramel Sauce
Ingredients:
- 4 skim milk
- 1/2 sugar
- 3/4 applesauce
- 1/2 vanilla
- 1 lemon juice
- 1 ground cinnamon
- 2 salt
- 1/4 brown sugar
- 10 corn syrup
- 1 salt
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix egg whites, skim milk, sugar, applesauce, vanilla, lemon juice, cinnamon and salt.
3. Lightly coat a loaf pan with cooking spray.
4. Place bread in pan and top with egg mixture.
5. Bake for 70 minutes.
6. Meanwhile, in a saucepan, combine brown sugar, corn syrup, and salt.
7. Bring to a boil.
8. Cook for 1 minute and stir in milk powder.
9. Serve bread pudding topped with caramel sauce.
Title: Streusel-Topped Gingerbread Bars
Ingredients:
- 1/2 sugar
- 1/4 butter
- 1 flour
- 1 ginger
- 1 cinnamon
- 1/2 allspice
- 1/8 salt
- 1/2 baking soda
- 1/2 buttermilk
- 1/4 molasses
- 1 egg
Instructions:
1. Heat oven to 375°F.
2. Grease the bottom only. of a 13x9-inch baking pan.
3. In a large bowl combine sugar and butter; blending well,
4. Lightly spoon flour into measuring cup; level off.
5. Add flour, ginger, cinnamon, allspice, and salt; mix until crumbly.
6. Reserve a 1/3 cup of the mixture for the topping; set aside.
7. To the remaining mixture, add baking soda; mix well.
8. Add buttermilk, molasses and egg; blend well.
9. Pour batter into prepared pan; sprinkle with reserved crumb mixture.
10. Bake 25-35 minutes or until a toothpick inserted in the center comes out clean.
Title: Basic Frosting
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 1/2 margarine
- 5 vanilla
- 3 confectioners' sugar
- milk
Instructions:
1. Cream butter and Shortening Add Vanilla Using a mixer, beat at Medium speed.
2. Slowly sift in Confectioners sugar Keeping mixer at Medium speed or below.
3. Once sugar is completely mixed in, add Milk.
4. Mix at High speed until light and fluffy Cover with a damp cloth until ready to use.
Title: Rum-Glazed Dried Plum Mini-Cakes
Ingredients:
- 1 all-purpose flour
- 1/2 margarine
- 1/4 granulated sugar
- 1 1/2 dried plums
- 1/2 dark rum
- 1 1/2 water
- 1/2 pecans
- 1 walnuts
- 1 vanilla instant pudding mix
- 1
Instructions:
1. Preheat oven to 350°F
2. Coat 12 mini-bundt pan cups (or 6 mini loaf pans (5 3/4 x 3 1/4 x 2-inch) with cooking spray. Lightly dust with a small amount of flour.
3. Place a small saucepan over medium heat. Combine 1/2 cup of the non-melted margarine with the sugar. When margarine is melted, add the dried plums, rum, and 1/4 cup water.
4. Increase to high heat, bring to a boil, reduce heat and simmer, uncovered, 2-3 minutes or until the consistency of syrup, stirring frequently. Drain plum mixture, reserving syrup.
5. In a small bowl, combine drained plums with nuts. Press in bottoms of prepared pans, dividing evenly.
6. In a large mixing bowl, combine cake mix, pudding mix, 1 cup water, eggs, and the melted margarine. Using an electric mixer, beat on low speed 30 seconds. Increase to medium speed and beat 2 minutes longer. Spoon batter in pans over fruit. Bake 15 to 20 minutes for mini-bundt pans (25 to 30 minutes for loaf pans), or until toothpick inserted in center of cake comes out clean.
7. Cool in pan 2 minutes. Run thin knife around edges of cakes. Remove from pans and place on a wire rack. Prick top of cakes with toothpick in several areas. Reheat glaze over medium heat and brush over tops and sides of cakes. Cool.
8. *NOTE: May substitute rum with 1/2 cup water and 1 1/2 teaspoons rum extract, if desired.
Title: Black Forest Crepes
Ingredients:
- 1 cherry pie filling
- 1 milk
- 2/3 eggs
- 2 butter
- 2 flour
- 1/4 heavy whipping cream
- 1
- 3
Instructions:
1. In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled.
2. For crepes, place milk, eggs, butter, and flour in a blender; cover and process until smooth. Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons Batter into skillet center.
3. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer.
4. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed.
5. Stack cooled crepes with waxed paper or paper towels in between.
6. For the filling, in a mixing bowl, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons Over each crepe; roll up.
7. Top with cherry mixture.
Title: Quick Apple Crumble
Ingredients:
- 3/4 all-purpose flour
- 1/2 brown sugar
- 1/4 cinnamon
- 1 margarine
- 1/4 butter
- 40 lemon juice
- 1
Instructions:
1. In small mixing bowl, combine cereal, flour, brown sugar and cinnamon. Using pastry blender, cut in margarine until crumbly. Set aside for topping.
2. Combine pie filling and lemon juice. Place in 9x9x2-inch baking pan or dish. Sprinkle topping over apples.
3. Bake at 375 about 30 minutes or until bubbly around edges. Cool slightly before serving.
Title: Baked Sliced Apples
Ingredients:
- 6 apples
- 1 butter
- 1/2 cinnamon
- 1/4 brown sugar
- 1/8 honey
- 1/2 nutmeg
- 1/2 rolled oats
- 1/4 salt
- 1/4 raisins
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a large baking pan with cooking spray.
3. In a large bowl combine all ingredients, mixing well.
4. Transfer to baking pan and bake 45 minutes or til a golden crust forms.
5. Serve warm.
Title: Fruit Cocktail Cake
Ingredients:
- 1 1/2 sugar
- 2 flour
- 2 baking soda
- 1/2 salt
- 2 eggs
- 1 brown sugar
- 1/2 coconut
- 1/2 sugar
- 1/2 butter
- 1 vanilla
- 1/2 milk
- 1
Instructions:
1. Stir together sugar, flour, baking soda, salt eggs, and fruit, pour into a ungreased 13x9 pan.
2. Combine brown sugar, nuts, and coconut; sprinkle on top cake.
3. Bake at 325°F for 45-50 minutes.
4. Boil for 2-3 minutes sugar, butter, vanilla and can milk.
5. When cake is done pierce cake with a toothpick all over and pour milk mixture over cake while it is still hot.
6. * (I have used only half of the milk mixture and it is fine also).
Title: Bananas Foster
Ingredients:
- 6 butter
- 1 1/2 brown sugar
- 1 cinnamon
- 1/3 bananas
- 6 rum
- 1/3 vanilla ice cream
- 6
Instructions:
1. Place scooped ice cream in dessert bowls and place in a cool place until ready to serve.
2. Melt the butter on the stove in a large skillet.
3. Add the sugar, cinnamon and banana liquer and stir to mix.
4. Heat for a few minutes then place the halved bananas in the sauce and saute until soft and slightly browned.
5. Pour the rum on top, but do not stir into the sauce.
6. Allow it to heat well and then light the sauce with a long stemmed match.
7. Allow the sauce to flame until it dies out.
8. Lift and rotate the pan to prolong the flaming.
9. Serve 4 pieces of the bananas over each serving of ice cream.
10. Then spoon the hot sauce from the pan over the top.
Title: Healthy Chocolate Chip Cookies
Ingredients:
- 1/2 Splenda granular
- 1/4 brown sugar
- 1/4 margarine
- 2 vanilla
- 1 all-purpose flour
- 1/2 whole wheat flour
- 1/2 baking soda
- 1/2 salt
- 1/4
- 1/2
Instructions:
1. Heat oven to 375°F.
2. Mix sugars, margarine, vanilla, and egg white in large bowl.
3. Stir in flour, baking soda, and salt. Stir in chocolate chips.
4. Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet.
5. Bake 8 to 10 minutes or until golden brown.
6. Cool slightly; remove from cookie sheet. Cool on wire rack.
Title: Grilled Angel Food Cake With Fresh Fruit Salsa
Ingredients:
- 1 cantaloupe
- 1 honeydew melon
- 1/2 strawberry
- 1/2 blueberries
- 1 raspberries
- 1/2 blackberry
- 1/4 sugar
- 2 lime juice
- 1 of fresh mint
- 1/8 cayenne
- 4
Instructions:
1. In a medium bowl, combine fruit, sugar, lime juice, mint, and cayenne pepper and mix well. Cover and refrigerate for a couple of hours before serving.
2. When ready to serve, prepare and preheat grill.
3. Slice cake in half horizontally and place, cut side down, on grill 6" from medium coals.
4. Grill for 30-60 seconds or until light golden brown. Carefully turn cake and grill on second side for 30-60 seconds until light golden brown.
5. Be sure to watch the angel food cake very carefully when grilling. Don't leave the grill for even a second, because it will brown very quickly!
6. Cut cake into 8 pieces and top with fruit mixture and sherbet or sorbet.
7. Enjoy!
Title: Luscious Lemon Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 boiling water
- 1 1/3 skim milk
- 2 sugar-free instant lemon pudding
- 2 powdered sugar
- 1 Cool Whip Free
- 1
- 1/4
- 1
Instructions:
1. Prepare the cake mix according to the box, and bake as directed in 2 round pans.
2. Remove from the pans to cool.
3. Put the cakes back in pans, and poke cakes all over with a fork.
4. Mix the boiling water with the Jell-O until dissolved.
5. Pour half over each layer, and refrigerate for at least 3 hours.
6. TO MAKE THE FROSTING: Pour milk into a bowl.
7. Add pudding mix and powdered sugar.
8. Blend with a wire whisk.
9. Stir in the Cool Whip until completely combined.
10. Refrigerate until ready to use.
11. To frost, dip one cake pan in hot water for about 10 seconds.
12. Unmold it onto serving plate.
13. Spread with about 1 cup of frosting.
14. Top with second layer, then frost top and sides of cake.
15. Keep cake refrigerated until ready to serve.
Title: Fabulous Filbert Football Cookies Aka Super Bowl Cookies
Ingredients:
- 1 dark brown sugar
- 1 butter
- 1 margarine
- 1/2 egg
- 2 1/2 ground cinnamon
- 1/3 flour
- 1/2 baking soda
- 1 white chocolate chips
- 1 shortening
- 2
Instructions:
1. In large mixing bowl, beat brown sugar and butter until creamy, about 2 minutes.
2. Add egg and cinnamon; beat until light and fluffy.
3. Add flour, cocoa and baking soda, beating on low speed to combine.
4. Mix in ground nuts. Dough will be somewhat stiff.
5. Shape dough into 2 flat rounds; cover with plastic wrap and chill for at least 1 hour.
6. On surface dusted lightly with flour, roll out 1 round at a time to 1/8-inch thickness. The dough may be a bit stiff at first and crack a bit. That's ok keep at it, they will be fine :).
7. With cookie cutter, cut out football shapes.
8. Place 1 inch apart on cookie sheets coated with cooking spray or parchment paper.
9. Using a knife, mark laces on 1/2 of the footballs. These will be the "tops".
10. Bake at 350 degrees F. for 10 to 12 minutes or until tops are no longer moist.
11. Remove from cookie sheets and place on wire racks to cool.
12. Place white chocolate chips and shortening in a microwave safe dish; microwave on 50 percent power for 3 to 4 minutes, stirring every 30-45 seconds until the chips are melted.
13. Fill pastry bag fitted with a tip to achieve a thin line with white chocolate mixture. Pipe melted white chocolate onto the back of an unmarked cookie; top with a cookie with laces marked on it to make a sandwich. Decorate the top by piping on additional melted white chocolate to resemble laces on football.
14. Repeat with remaining cookies.
15. Makes 2 to 3 dozen cookies, depending on size of cutter.
16. I recommend doubling the white chocolate mixture so you can be a bit more generous with the filling. I make 1 batch per round of cookie dough.
17. Based on a recipe from the National Pork Board :).
Title: Katayef ("stuffed Pancakes") Middle East, Palestine
Ingredients:
- 8 water
- 4 farina
- 1 flour
- 1/4 salt
- 1 baking soda
- 1/4 butter
- 1 walnuts
- 2 cinnamon
- 6 nutmeg
- 1 granulated sugar
- 1/2 butter
- 1/2
- 2
Instructions:
1. Mix all stuffing ingredients and set aside.
2. Mix smeed, flour, and salt.
3. Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
4. Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
5. Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
6. Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
7. Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
8. Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
9. Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
10. Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
11. Remove from oven and dip in cold syrup (Thin Attar).
12. Makes about 35 pieces. Enjoy!
Title: Apple Crisp With Orange Juice
Ingredients:
- 4 apples
- 1 sugar
- 1 all-purpose flour
- 3/4 ground cinnamon
- 1/2 ground nutmeg
- 1/4 salt
- 1 butter
- 1/3
Instructions:
1. Preheat oven to 375 degrees.
2. Butter a 10 inch pie plate, I use Cooking spray.
3. Mound apples in prepared pie plate.
4. Pour orange juice over the apples.
5. In a separate bowl combine sugar, flour, cinammon, nutmeg and salt.
6. Cut in butter until mixture is crumbly.
7. Sprinkle over apples.
8. Bake at 375 degrees for 45 minutes or until apples are tender and topping is crisp.
9. Serve warm with vanilla ice cream.
Title: Hot Water Gingerbread
Ingredients:
- 1 all-purpose flour
- 1/2 sugar
- 1 salt
- 1 ground ginger
- 1/2 baking soda
- 1 egg
- 1/2 molasses
- 1/2 hot water
- 1 butter
- 2 margarine
- 2 sugar
- ground cinnamon
Instructions:
1. Combine flour, sugar, salt, ginger, and baking soda; set aside.
2. In mixing bowl, combine eggs, molasses, water, and butter, beating until smooth.
3. Gradually add dry ingredients.
4. Pour into greased 8 inch square baking dish.
5. Mix sugar and cinnamon together and sprinkle evenly over batter.
6. Bake at 350 degrees for 25 minutes or until toothpick comes out clean.
7. Cool before cutting, and serve with dollop of whipped cream.
Title: Banana Split Cake
Ingredients:
- 2 graham cracker crumbs
- 1/4 butter
- 1/4 sugar
- 2 powdered sugar
- 1/4 butter
- 2 bananas
- 4 -5 crushed pineapple
- 1 Cool Whip
- cherries
Instructions:
1. Layer 1: Mix graham cracker crumbs, melted butter and sugar. Press into the bottom of square pan.
2. Layer 2: Mix powdered sugar, soft butter and egg whites. Beat with mixer 15 minute Spread over layer 1.
3. Layer 3: Spread bananas (over layer 2).
4. Layer 4: Spread pineapples (over layer 3).
5. Layer 5: Spread Cool Whip (over layer 4).
6. Layer 6: Sprinkle chopped nuts then put on cherries and drizzle whole cake with chocolate syrup.
Title: Magic Brownies
Ingredients:
- 13 butter
- 6 1/2 cake flour
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 4 eggs
- 2 sugar
- 1 1/4 vanilla
- 1 1/4 walnuts
Instructions:
1. Grease 13 x 9 baking pan; set aside.
2. In a heavy small saucepan, heat the butter and chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool.
3. In a small bowl, stir together flour, baking powder and salt. Set aside.
4. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes, or until lemon colored and fluffy, scraping sides of bowl occasionally.
5. Add cooled chocolate mixture and vanilla. Beat on low speed until combined.
6. Add four mixture. Beat on low speed until combined,scraping sides of bowl. Stir in walnuts*.
7. Spread the batter in the prepared pan.
8. Bake in 325 oven for 30 minutes or until brownies are set.
9. Cool in pan on wire rack. Makes 15 brownies.
10. *I substituted 1 cup chocolate chips.
Title: Cheesecake Swirl Brownie Muffins
Ingredients:
- 1 water
- 2 eggs
- 1/4 chocolate chips
- 1/4
Instructions:
1. Preheat oven to 350 degrees and line 12 muffin cups with paper baking cups.
2. Mix together brownie batter, 1/3 cup oil, 3 tablespoons water, and 1 egg.
3. Mix together filling packet, 2 tablespoons water, and 1 egg.
4. Combine chocolate chips and chopped almonds.
5. Fill each cup 2/3 full with brownie batter.
6. Spoon 2 teaspoons cheesecake filling on top of each cup.
7. Sprinkle chocolate chip/almond mixture evenly over cheesecake topped brownies.
8. Bake 26 to 28 minutes or until firm. Cool completely. Store loosely covered in refrigerator.
Title: Carrot Cake from Home
Ingredients:
- 4 eggs
- 1 3/4 sugar
- 2 1/2 flour
- 3 salt
- 1/2 baking powder
- 2 baking soda
- 2 carrots
- 2 milk
- 2 butter
- 2 powdered sugar
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 360.
2. Beat eggs and oil and sugar.
3. Sift together flour, salt, baking powder and baking soda.
4. Slowly add flour and carrots to egg mixture.
5. Beat well until blended.
6. Pour into un-greased angel cake pan. (I will use silpat or bunt pan).
7. Bake 1 and 20 minutes or less.
8. Loosen the sides of the pan with a knife before you remove.
9. Cool.
10. Frosting:
11. Beat until smooth.