lumicero/recipes-ing2inst huggingface dataset:
Title: Halekulani Hotel Coconut Cake
Ingredients:
- 1 1/2 cake flour
- 2/3 sugar
- 1/2 sugar
- 1/2 salt
- 2 baking powder
- 1/4 eggs
- 2 water
- 2/3 cream of tartar
- 8 2% low-fat milk
- 1/2 sugar
- 2 salt
- 1/2 vanilla extract
- 1/8 cornstarch
- 1/2 eggs
- 6 butter
- 2 sweetened flaked coconut
- 2 Amaretto
- 1 1/4 heavy cream
- 1/2 sugar
- 3 sweetened flaked coconut
- 3
- 1/2
Instructions:
1. To prepare the cake, preheat the oven to 350°F Grease and flour a 9-inch springform pan.
2. To prepare the cake, sift together cake flour, 2/3 cup sugar, salt and baking powder in a small bowl. In separate bowl, combine oil, egg and water; add to flour mixture. Mix until smooth.
3. Whip egg whites and cream of tartar. Gradually add 1/2 cup sugar and whip until stiff peaks form. Fold egg whites into batter until just combined.
4. Pour into pan and bake about 30 minutes or until center is set. Remove from pan set aside to cool. Store in the refrigerator several hours before cutting.
5. To prepare the pastry cream, combine 1 3/4 cups milk, sugar, salt and vanilla in a medium saucepan. Cook over medium-high heat until tiny bubbles form.
6. Combine remaining milk with cornstarch; add eggs and beat several times. Add ½ cup hot milk mixture to egg mixture; mix well. Pour egg mixture back into milk mixture in saucepan. Cook over medium heat, stirring constantly until thick. Remove from heat and stir in butter. Scrape custard into a bowl. Cover with plastic wrap. Store in the refrigerator.
7. To prepare the whipped cream, combine heavy cream and sugar in a mixing bowl and whip until stiff peaks form.
8. Add 1 cup of whipped cream, amaretto and 1 1/4 cups coconut to pastry cream; stir well. Set remaining whipped cream and coconut aside.
9. When cake is completely cooled, cut into three layers using a serrated knife. Place one layer on a 9-inch cake board or a serving plate. Place half the pastry cream on top and spread to edge evenly. Place second layer of cake on top of pastry cream and spread remaining pastry cream on top. Place third layer of cake on top. Frost top and sides of cake with remaining whipped cream and sprinkle with 1/2 cup coconut.
Title: Low Fat Banana Oatmeal Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 sugar
- 1 vanilla extract
- 2 flour
- 1 baking soda
- 2 ground cloves
- 1 cinnamon
- 1 bananas
- 1 rolled oats
- 3 salt
- 2
- 1
- 1/8
Instructions:
1. Preheat oven to 375 degrees F.
2. In a large bowl mix sugars, margarine, vanilla and egg whites. Stir in flour, baking soda, salt, cloves, and cinnamon. Stir into the creamed mixture. Add the mashed bananas, rolled oats and chocolate chips, mix until well blended.
3. Drop dough by using a rounded teaspoon about 2 inches apart on an un-greased cookie sheet (You can also use an air bake cookie sheet with parchment paper.) You can make the cookies larger but don't forget the fat grams will increase. Bake 8 to 10 minutes or until golden brown.
4. Nutrition Information: (per 2).
5. Cal: 212
6. Fat: less than 1 g.
7. Carbs: 49 g.
8. Fiber: 1 g.
Title: Simple Orange Citrus Bars
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 confectioners' sugar
- 1 butter
- 2 sugar
- 4 eggs
- 1/3 baking powder
- 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 350'.
2. Lightly greased a 13x9 baking dish, set a side.
3. In a large bowl, combine 2c. flour and 1/2c. confectioner sugar.
4. Add in butter,stir til crumbly.
5. Press mixture evenly into the bottom of prepared baking dish.
6. Bake 20 minutes or until lightly browned.
7. In another bowl, stir together sugar,eggs and orange juice until well blended. Set aside.
8. In a small bowl combine flour and baking powder and add to sugar mixture.
9. Stir to combine.
10. Pour onto hot crust and bake another 25 minutes or until set.
11. Sprinkle with extra confectioner sugar if desired.
Title: Cranberry-Orange Drops
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/4 butter
- 1 egg
- 3 orange zest
- 1/2 all-purpose flour
- 1 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/4 dried sweetened cranberries
- 1/2
- 1
Instructions:
1. In a mixing bowl, cream together the sugars and butter.
2. Stir in the egg, orange juice, orange extract, and orange zest.
3. In another bowl, sift together the flour, baking powder, baking soda, and salt.
4. Stir flour mixture into the orange mixture.
5. Fold in cranberries.
6. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets.
7. Bake in a 375 degree oven for 10-12 minutes.
8. Remove from cookie sheets to cool on a wire rack.
Title: Peppermint Shortbread Cookies
Ingredients:
- 1 butter
- 1/4 sugar
- 1/4 pure vanilla extract
- 1 all-purpose flour
- 2 cornstarch
- 1/4 confectioners' sugar
- 1 milk
- 2 pure vanilla extract
- 1/2
- 2
Instructions:
1. Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
2. Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
3. Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
4. Cool and remove to a wire rack.
5. Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.
Title: Chipit Cookies
Ingredients:
- 2/3 margarine
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
Instructions:
1. Preheat oven to 350°.
2. Cream Margarine and sugars.
3. Beat in eggs and vanilla.
4. Mix dry ingredients together in separate bowl.
5. Add flour mixture and chipts.
6. Bake in oven at 350° for 8-10 minutes.
Title: Sweet Potato Casserole (Bermuda)
Ingredients:
- 3 granulated sugar
- 1 coconut flakes
- 1 raisins
- 1/2 eggs
- 2 vanilla extract
- 1 heavy cream
- 1/4 brown sugar
- 1 pecans
- 1 self-rising flour
- 1/2 butter
- 1/4
Instructions:
1. First mix the mashed sweet potatoes with the sugar, coconut, raisins, eggs and vanilla. If it seems too thick, add the cream.
2. Spoon the mixture into a well-greased casserole dish.
3. Combine the brown sugar with the pecans, flour and butter. Spread over the top of the sweet potatoes.
4. Bake at 350 degrees for 20 to 30 minutes (it's ready when the topping is golden brown).
Title: Peanut Butter Balls
Ingredients:
- 1 sugar
- 1/2 dark corn syrup
- 1/2 white corn syrup
- 2 crunchy peanut butter
- 4
Instructions:
1. In a large saucepan, stir the sugar and the syrups together over medium heat. Add the peanut butter and continue to stir until the mixture is fully combined.
2. Remove the pan from the heat, and add the Rice Krispies. Mix well.
3. Spray your hands lightly with cooking spray and shape the mixture into balls. Transfer to waxed paper.
4. Store in an airtight container for up to 2 weeks.
Title: S'mores Cake
Ingredients:
- 1 graham cracker crumbs
- 1 water
- 1 1/4 eggs
- 1/3 marshmallow creme
- 3
- 1
Instructions:
1. Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2. Beat cake mix, cracker crumbs, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
3. Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.
5. Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme.
6. Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.).
Title: Chocolate-Peppermint Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 2 1/2 sugar
- 3/4 egg
- 1 white chocolate
- 1
- 3/4
- 8
- 2
Instructions:
1. Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
2. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
3. Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
4. Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.
Title: Greek Honey-Nut Pastry (Baklava)
Ingredients:
- 1 walnuts
- 1 sugar
- 1 cinnamon
- 1 1/4 butter
- 24 phyllo dough
- 1 1/2 sugar
- 1/4 honey
- 1/2 lemon peel
- 1 1/2 lemon juice
- 1 cinnamon stick
Instructions:
1. Stir together the walnuts, sugar and cinnamon. Brush the bottom of a 12x71/2x2 inch baking dish with butter. Place 2 sheets of phyllo crosswise in baking dish, overlapping each sheet in the center and allowing the three sides to lap over the edges of the dish. Brush with melted butter. Repeat three times. Sprinkle with 1/2 to 1/3 cup of nuts. Place 2 phyllo sheets and nut layers four more times. Top with six more phyllo sheets. Cut before baking into 5 equal strips widthwise and then cut those on a diagonal to make triangles. Bake at 350* for 50-55 minutes. Pour the cooled syrup over the warm cookies and allow to cool before removing from the pan.
2. This sounds confusing if you've never made it -- the idea is to have layers of dough and nuts finishing with dough on top. You can fold your dough however it works best for you as long as you do it in many layers. Remember to keep a slightly damp towel over the phyllo dough as it dries out and crumbles very quickly. You can also use a larger baking dish if it is easier for you, just cut the phyllo to fit.
Title: Moonbeams
Ingredients:
- 1 1/2 powdered sugar
- 1 butter
- 1 egg
- 1 all-purpose flour
- 2 1/2 cream of tartar
- 1 baking soda
- 1 powdered sugar
- 1
Instructions:
1. Heat oven to 375°
2. In large mixer bowl combine 1 ½ cups powdered sugar and butter. Beat at medium speed, scraping bowl often, until creamy, 1 to 2 minutes.
3. Add egg and almond extract; continue beating until well mixed, 1 to 2 minutes. Reduce speed to low.
4. Add flour, cream of tartar and baking soda. Continue beating, scraping bowl often, until well mixed, 1 to 2 minutes.
5. Shape into 1 inch balls. Roll balls into 2 inch ropes; shape into crescents.
6. Place 2 inches apart on ungreased cookie sheets.
7. Bake for 8 to 10 minutes or until set. Cookies do not brown.
8. Cool completely.
9. Dip half of each cookie into chocolate; sprinkle remaining half with powdered sugar.
10. Refrigerate until set.
Title: White Glaze - Dairy Free
Ingredients:
- 1 vanilla
- 1/2 salt
- 1 confectioners' sugar
- 2 water
Instructions:
1. Place margarine, vanilla and a dash of salt in a bowl.
2. Add sugar and water alternately, beating after each addition until smooth.
3. Add more water or sugar if needed for consistency,.
Title: Puffed Spring Roll Wrappers
Ingredients:
- 2 salt
- 4 black pepper
- 1/4 sugar
- 1/4 ground cinnamon
- 4
- 1/4
- 1
Instructions:
1. In a medium to large sized skillet, heat the oil to approximately 370°F
2. Place pieces of the spring roll wrappers in the oil, without crowding. They will expand during frying.
3. As soon as they puff up (3-5 seconds), transfer to paper towels to drain.
4. While they are still hot, either sprinkle with salt and pepper or place in a large bowl with the cinnamon sugar, tossing to coat.
5. Continue with the remaining wrappers.
Title: Pastry for Dummies!!!! :)
Ingredients:
- 3 butter
- 3 margarine
- 1 sugar
- 2 egg
- 2 milk
- self raising flour
Instructions:
1. Melt butter and sugar (or salt) stirring to make sure sugar dissolves. If you want for savory recipe just leave out sugar and add a pinch or 2 of salt.
2. Remove from heat and allow to cool slightly.
3. Add beaten egg, milk and flour and mix well but not overmixing.
4. Place in fridge for 30 minutes.
5. Roll out thinly on lightly floured board.
6. Use for pies, tarts or small tarts.
7. Bake 180deg c for about 10 minutes or till golden brown.
Title: Maduros En Gloria
Ingredients:
- 6 bananas
- 3 butter
- 1/4 dark brown sugar
- 1 cottage cheese
- 1 ground cinnamon
Instructions:
1. Fry bananas in butter over medium heat until brown on all sides.
2. Arrange in a butter baking dish.
3. Mix sugar with cheese and sprinkle with cinnamon (if desired).
4. Spread cheese mixture over bananas.
5. Add cream until bananas are almost covered.
6. Bake in oven 350°F until tender, 30 to 40 minutes.
7. Cream should not be absorbed.
Title: Bavarian Apple Strudel
Ingredients:
- 3/4 golden raisin
- 1/3 light rum
- 5 granny smith apples
- 6 cold water
- 1/2 fresh lemon juice
- 1 1/2 sugar
- 1 lemon zest
- 1 1/2 cinnamon
- 1 phyllo dough
- 1/2 unsalted butter
- 1 1/2 creme fraiche
- 2 heavy cream
- 2 rose water
- 2 confectioners' sugar
Instructions:
1. Preheat oven to 475. Butter a 13X9 baking pan and set aside.
2. Place the raisins in a small bowl, add the rum and let soak while you proceed.
3. Mix cold water and lemon juice, set aside.
4. Peel and core apples, cut into eighths, then cut each eighth crosswise into thin slices, letting them drop into the water and lemon juice mixture; set aside.
5. Combine the sugar, lemon zest and cinnamon in a small bowl and set aside.
6. Spread the phyllo sheets on a damp cloth. Lightly brush the left half of the top sheet of phyllo with a little of the melted butter and fold in half as if closing a book. Fit into the bottom of the prepared baking pan and brush lightly with more butter. (You can also spray the sheets with butter flavored spray - it still tastes great and you save a lot of fat - very easy too).
7. Layer in 5 more sheets of phyllo, buttering, folding and buttering as before. (The phyllo sheets may not fit the bottom of the pan exactly - if too big, tuck under any overhang; if too small, stagger placement so that bottom of pan is covered.).
8. Drain the apple slices and pat very dry. Arrange half the slices in the pan on top of the phyllo.
9. Sprinkle with half the sugar mixture and half the raisins and rum; then spread with half the creme fraiche.
10. Top with four more phyllo sheets, again brushing with butter, folding and brushing again after placing in pan. Make sure the phyllo covers the apples.
11. Arrange the remaining apples on top of the phyllo, sprinkle with remaining sugar, rum and raisins.
12. Spread the remaining creme fraiche and set aside.
13. Bring the cream and rosewater to a simmer in an uncovered small heavy saucepan over low heat, then pour evenly over apples. Finally top with remaining phyllo sheets (about eight), using the same buttering, folding and buttering technique.
14. Place the pan of strudel on a baking sheet (to catch any boil over) and slide onto the middle rack.
15. Bake uncovered for 10 minutes. Reduce oven temp to 400 and continue baking, uncovered, till bubbling and richly browned. *THE RECIPE DOES NOT SPECIFY A TIME HERE - begin checking after 10 minutes - I baked it about 20-25 minutes after the initial 10. (if it browns too fast, cover with foil).
16. remove from the oven and cool 15 minutes.
17. Sift confectioner's sugar evenly over the top, cut into large squares and serve at once.
Title: Amaretto Cafe Cream Brownies
Ingredients:
- 1 unsalted butter
- 1/2 milk
- 1/3 eggs
- 2 cream cheese
- 12 marshmallow creme
- 1 instant espresso
- 1 1/2 instant coffee powder
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350°; place oven rack in lower third of oven; spray the bottom only of a 13 x 9 inch pan with nonstick cooking spray.
2. In a big bowl, mix the brownie mix and softened butter with an electric mixer set on low for 1 minute or until crumbly.
3. Reserve 1 cup of the mixture in another bowl for topping.
4. Add milk and eggs to the remaining brownie mixture; mix with a wooden spoon until blended and smooth; spread batter evenly into prepared pan.
5. In another bowl, beat cream cheese, marshmallow creme, espresso powder, and almond extract with electric mixer set on medium until smooth; spread evenly over brownie mixture.
6. Add walnuts to reserved 1 cup brownie mixture; mix well.
7. Sprinkle evenly over cream cheese mixture.
8. Bake 28-30 minutes or until pick comes out almost clean (do not overbake).
9. Transfer to wire rack and cool completely.
10. Cut into squares; store in refrigerator.
Title: Flower Garden Cake
Ingredients:
- 3/4 sugar
- 6 lemon juice
- 6 lemons, rind of
- 3/4 plain gelatin
- 2 cold water
- 2 sugar
- 1/2
- 3/4
- 1
Instructions:
1. Make a custard from the following ingredients: sugar, egg yolks, lemon juice, and grated lemon rinds. The custard should be cooked over water until it coats a spoon.
2. Dissolve gelatin in cold water. Add to custard the dissolved gelatin.
3. In a bowl, beat 6 egg whites until very stiff and add gradually 3/4 cups sugar.
4. Pour the lemon custard into egg whites.
5. Tear into bite sized pieces, one large angel food cake, then fold into above mixture lightly with two forks.
6. Grease 8x12 baking dish with salad oil and pour mixture into dish.
7. Place in refrigertor and leave overnight.
8. Before serving, top with whipped cream. Remove from refrigerator 1 hour before serving.
Title: Peanutty Chocolate Pudding
Ingredients:
- 2 nonfat milk
- 4 sugar-free instant chocolate pudding mix
- 1/3
Instructions:
1. In a mixing bowl, combine milk and pudding mix.
2. Beat on low speed for 2 minutes.
3. Beat in peanut butter until smooth.
4. Spoon into desert dishes.
5. Top with whipped topping if desired.
Title: Sock It to Me Cake
Ingredients:
- 1 eggs
- 4 sour cream
- 1 water
- 1/3 sugar
- 1/4 brown sugar
- 1/4 cinnamon
- 2 confectioners' sugar
- 2 milk
- 2
- 1
- 1 -2
Instructions:
1. Preheat oven to 375°F.
2. Grease and flour a 10-inch tube or bundt pan.
3. For streusel filling, combine 2 tablespoons cake mix, brown sugar, and cinnamon in medium bowl; stir in pecans.
4. For cake, combine remaining cake mix, eggs, sour cream, oil, water, and sugar in a bowl.
5. Beat at medium speed with electric mixer for 2 minutes.
6. Pour two-thirds of batter into pan, sprinkle struesel filling.
7. Spoon remaining batter over filling.
8. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
9. Cool in pan 25 minutes, and invert onto a serving plate, and then cool completely.
10. For glaze combine confectioners' sugar and milk in a small bowl.
11. Stir until smooth, and then drizzle onto cake.
Title: Sour Cream Chocolate Cake
Ingredients:
- 1 sour cream
- 1 sugar
- 1 vanilla
- 1 butter
- 1 1/2 cake flour
- 2/3 baking soda
- 1 salt
- 1/2 eggs
- 3
Instructions:
1. Preheat oven to 350.
2. Mix sour cream, sugar, vanilla and butter.
3. Sift together then add to above the flour, cocoa, baking soda and salt.
4. Beat in 1 egg at a time.
5. Spread in 8 or 9 inch pan and bake about 25 minutes.
Title: Quick and Easy Pumpkin Squares
Ingredients:
- 1 butter
- 1/2 egg
- 1 eggs
- 2 pumpkin
- 1 milk
- 2/3 allspice
- 1/2 clove
- 1/2 ginger
- 1/2 salt
- 1/2 nutmeg
- 1/2 cinnamon
- 1 brown sugar
- 1/4 cinnamon
- 1/2 brown sugar
- 1/4 butter
- 1/4 vanilla ice cream
- ice cream
Instructions:
1. Preheat the oven to 350 degrees.
2. CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together.
3. Spoon into a 9" x 13" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on.
4. FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.).
5. TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter.
6. Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely.
7. GARNISH with whipped cream or ice cream and serve!
Title: Pumpkin Tiramisu
Ingredients:
- 1 1/2 sugar
- 3/4 mascarpone cheese
- 8 canned pumpkin
- 15 pumpkin pie spice
- 3/4 ladyfingers
- 3 rum
- 4 amaretti cookies
- 2
Instructions:
1. In a large bowl, whip the cream and sugar together until peaks form.
2. Add the mascarpone, pumpkin and spice and beat just until blended and smooth.
3. Set aside.
4. Cut the ladyfingers in half.
5. Line the bottom of a 9 inch springform pan with half of the ladyfingers. They will be crowded and overlap some.
6. Sprinkle the ladyfingers with 2 T of the rum.
7. spread with half of the cheese/pumpkin filling.
8. Repeat, using the remaining ladyfingers, rum and filling.
9. Smooth the top and cover tightly with plastic wrap and then foil.
10. Place in fridge to chill overnight.
11. To serve: Run a knife around the inside edge of the pan. Release the sides and place tiramisu on a serving plate.
12. Sprinkle the top with the crushed amaretti cookies.
Title: Mint Nanaimo Bars
Ingredients:
- 1/2 butter
- 1/4 granulated sugar
- 5 egg
- 1 graham cracker crumbs
- 1 3/4 coconut
- 1/2 margarine
- 3/4 milk
- 1/3 icing sugar
- 3 margarine
- 1
- 2
- 2/3
- 2
Instructions:
1. Bottom Layer: Combine first amount of butter, first amount of sugar and cocoa to saucepan. Bring slowly to a boil. Stir in egg to thicken. Remove from heat and stir in graham crumbs, coconut and walnuts. Pack very firmly into a greased 9x9" pan. (Do NOT, I repeat, NOT, dump a beaten egg into a pot of boiling liquid. Unless you like scrambled eggs in your pastry. Instead, beat the egg in a small bowl and then add a tablespoon or two of the cocoa mixture to the egg and whisk well, then add the egg mixture into the chocolate mix and stir. Also, once this mixture is in the pan, chill it for about half an hour before making the middle layer - this will prevent the bottom layer from blending with the frosting and making it all lumpy.).
2. Middle Layer: Combine second amount of butter, milk, flavouring and icing sugar in a bowl. Beat together well. Tint a pretty shade of green. Spread over first layer. (Regular Nanaimo bars call for the same amounts of milk, butter and sugar, but omit the [liquid] colouring and flavouring, and have the addition of 2 tablespoons of vanilla custard powder. This means that the mint filling is considerably softer than the regular. To prevent this, add an additional 1/4 cup of icing sugar, otherwise this layer may never firm up and will squish and ooze when the squares are cut. And as with the first layer, chill this before you add the top layer or the mint layer will melt and blend with the chocolate topping.).
3. Top layer: Melt chips and third amount of butter in a saucepan over low heat. Spread over second layer. Chill and store in refrigerator. (This amount of chocolate IN NO WAY makes enough to properly cover a 9" square pan. It creates a thin, miserly little layer that doesn't look anything at all like the amount there should be based on the accompanying photographs. I'd go for a cup of chocolate, possibly double the original amount. Also - let the chocolate firm up at room temperature and cut as soon as it's firm. If you chill this first, and then try to cut it, the chocolate will get hard and crack and you'll have an ugly ol' mess like I did.).