lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon-Lime Basil Shortbread Cookies
Ingredients:
- 1 flour
- 1/2 powdered sugar
- 1/2 butter
- 2 basil
- 1 lemon zest
- 1 lemon juice
- 1/2 lime zest
- 1/4 kosher salt
- sugar
Instructions:
1. Preheat oven to 375°.
2. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor.
3. Pulse until large, moist clumps form.
4. Measure level tablespoonfuls of dough; roll between your palms to form balls.
5. Place on a large baking sheet, spacing 2" apart.
6. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking.
7. Sprinkle tops of cookies with sanding sugar if you want them sweet.
8. Bake until edges are brown, about 10-12 minutes.
9. Transfer to a wire rack; let cool.
Title: Caramel Pear Upside-Down Cake
Ingredients:
- 1 butter
- 28 water
- 2 eggs
- 1
- 1/3
- 3
- 1/4
Instructions:
1. Heat oven to 350º. Generously grease a 9x13 pan.
2. Slice pears and arrange over bottom of pan. In 1qt saucepan on med heat, melt caramels in reserved pear liquid, stirring frequently until smooth. Stir in butter and blend well. Pour over pears,
3. In large bowl beat cake mix, water, oil, and eggs with mixer on low until moistened. Beat 2 min on high. Spoon batter evenly over pear mixture.
4. Bake 40-50 minutes or until done. Cool 5 minute Turn upside down onto heatproof serving plate and remove from pan. Sprinkle with nuts. Serve with whipped cream if desired.
Title: French Apple Cake(Cook's Illustrated)
Ingredients:
- 1 1/2 calvados
- 1 lemon juice
- 1 all-purpose flour
- 2 sugar
- 1 granulated sugar
- 1 baking powder
- 2 salt
- 1/2 egg
- 1 vanilla extract
- 2 confectioners' sugar
- 1
Instructions:
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.
2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
3. Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.
5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1 1/4 hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.
Title: Luscious Lemon Pound Cake
Ingredients:
- 1 3/4 sugar
- 1/4 butter
- 1 cream cheese
- 2 eggs
- 1 lemon peel
- 2 vanilla
- 2 3/4 all-purpose flour
- 3/4 milk
- 1 lemon juice
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 powdered sugar
- 1/4 lemon juice
- 2 butter
- 1 -2 lemon peel
Instructions:
1. Heat oven to 325 degrees. Grease and flour a 10 cup bundt pan.
2. In a large bowl, mix sugar, butter and cream cheese until very light and fluffy.
3. Add eggs, lemon peel and vanilla; mix well.
4. Add all remaining cake ingredients; mix well. Spoon into prepared pan.
5. Bake at 325 degrees for 50 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; invert onto serving plate.
6. Glaze: In small bowl, mix sugar and butter. Gradually add lemon juice until desired consistency; mix until smooth. Stir in lemon peel; drizzle over warm cake. Garnish with lemon slices or lemon peel if desired.
Title: Tiramisu
Ingredients:
- 6 sugar
- 3/4 mascarpone cheese
- 3/4 brandy
- 32 cognac
- 1 1/2 ladyfingers
- 1/2 bittersweet chocolate
- 30 -32
- 1/4
Instructions:
1. Line an 8 inch square baking dish with plastic wrap, leaving a 3 inch overhang on all sides. Fill a large bowl with ice water.
2. Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy (about 10 minutes). A thermometer should register 170 degrees.
3. Remove the bowl from the saucepan and set in the bowl of ice water. Whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
4. Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy. Arrange two rows of about 5 biscuits each in the baking dish. Spread a third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
5. Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish so it is cocoa side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.
Title: Cowboy Cookies
Ingredients:
- 1 3/4 flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 2 rolled oats
- 14 unsalted butter
- 3/4 granulated sugar
- 1 dark brown sugar
- 1 egg
- 1 vanilla extract
- 1
- 2
- 3/4
Instructions:
1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the oats and stir to combine.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Add the egg and egg yolk, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add the vanilla, and beat for 5 seconds. Dissolve the espresso powder in 1/4 Celsius hot water and add it to the bowl, mixing until combined.
3. Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chunks and 1/2 Celsius of the pretzel pieces.
4. Cover the bowl tightly and refrigerate the dough for at least 4 hours.
5. Preheat the oven to 350. Line two baking sheets with parchment paper.
6. Use a small ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls (or use a tablespoon measure, which is what I did) and place the dough balls onto the prepared baking sheet about 1 inch apart. Sprinkle the remaining pretzel pieces over the dough balls. Use the palm of your hand to press the dough down lightly; don't smash the cookie--you just want to slightly flatten the ball and push the pretzel pieces into the dough.
7. Bake for 11-13 minutes, rotating the pans halfway through the baking time, until the edges of the cookies are golden brown or just start to darken.
8. Set the pan on a wire rack for 10 minutes to cool. Use a spatula to transfer the cookies to the rack to cool completely. They can be stored in an airtight container for up to 3 days.
Title: Apple Nummy Cake
Ingredients:
- 1 egg
- 1 water
- 6 heavy whipping cream
- 1 cooking apples
- 1 brown sugar
- cinnamon
Instructions:
1. Mix cake mix according to boxed directions with eggs, oil and water.
2. Pour batter in greased and floured 13 X 9 inch cake pan.
3. Mix brown sugar and cinnamon and mix well with apple slices.
4. Put sugared apple slices over the batter in the pan.
5. Pour the heavy whipping cream over the apples.
6. Bake in preheated 350* oven for 1 hour.
Title: Apple Crisp
Ingredients:
- 5 apples
- 1 lemon juice
- 1/4 cinnamon
- 1/4 rolled oats
- 1/4 all-purpose flour
- 1/4 maple syrup
- 1/4 cinnamon
- 1/4 pecans
- 1/4 butter
Instructions:
1. Mix apples with lemon juice and cinnamon in a 8"x8" baking pan.
2. Combine oats, flour, maple syrup, cinnamon, pecans in a bowl.
3. Mix in the butter with your fingers until the mixture resembles coarse crumbs.
4. Spread evenly over the apples.
5. Bake for 25 minutes at 375°F.
Title: Flourless Chocolate Cake
Ingredients:
- 16 dark chocolate
- 1/2 unsalted butter
- 3/4 vanilla extract
- 1
- 2
- 8
- 1
Instructions:
1. Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parchment. Wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil.
2. Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.
3. Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!
4. Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.
5. *Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.
6. Pour the batter into the lined Springform pan.
7. Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note - it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.
8. Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.
9. When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.
10. Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.
Title: One-Bowl Kentucky Butter Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 salt
- 1 1/4 baking powder
- 1/2 baking soda
- 1 buttermilk
- 1 butter
- 1 vanilla
- 4 eggs
- 3/4 sugar
- 1/3 butter
- 3 water
- 2 vanilla
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
3. In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.
4. Pour the batter into prepared pan.
5. Bake for 50-60 minutes or until cake tests done.
6. For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).
7. When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.
8. Let stand 5 minutes, or until sauce is absorbed.
Title: Ladyfingers
Ingredients:
- 4 sugar
- 2/3 all-purpose flour
- 4 baking powder
- 7/8
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. Line two 17-inch-by-l2-by-r-inch baking sheets with baking parchment.
3. Fit large pastry bag with a plain 1/2 inch round tube.
4. Place egg whites in bowl of electric mixer and whip until soft peaks start to form.
5. Slowly add 2 tablespoons of the sugar and continue to beat until stiff and glossy.
6. Transfer to another bowl.
7. Add yolks to mixer bowl and stir in remaining sugar.
8. Whip until thick and very pale in color and remove bowl from stand.
9. Sift flour and baking powder together onto a sheet of wax paper.
10. Fold half the egg whites into the egg yolk mixture.
11. Fold in the flour, and then fold in the remaining egg whites.
12. Transfer mixture to pastry bag and pipe out onto prepared baking sheet.
13. Bake for 8 minutes.
Title: Baklava Wafers With Yoghurt & Lemon Honey Syrup
Ingredients:
- 4 phyllo pastry
- 50 butter
- 1 walnuts
- 1/4 raw brown sugar
- 1/2 ground cinnamon
- 180 honey
- 1/2 lemons, juice and zest of
- 2
Instructions:
1. Preheat the grill.
2. Take one sheet of pastry and brush with butter (keeping the remaining sheets covered with a damp tea towel). Place another pastry sheet over the first, brush with butter. Repeat this process with the remaining sheets. Brush the final layer with butter then sprinkle the walnuts, sugar and cinnamon on top.
3. Cut the stack into nine pieces (they will measure about 14cm x 9cm each). Cut each rectangle in half diagonally to form triangles.
4. Put the triangles on a baking tray lined with baking paper and place 15cm below the grill. Grill for three to four minutes until the sugar starts to caramelise and the tops are dark golden. Watch closely, because the pastry and nuts burn quickly. Cool the wafers on a wire rack.
5. Lemon Honey Syrup : Combine all the ingredients in a small saucepan and bring to the boil.
6. To assemble, place a baklava wafer in the centre of six plates. Top each with a tablespoon of yoghurt, another wafer, more yoghurt and a final wafer. Pour lemon honey syrup liberally over each.
7. Kim Hill RNZ 18/6/05.
Title: Lovely Leah's Eclairs
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 4 eggs
- 8 cream cheese
- 2 milk
- 1 instant vanilla pudding
- 1 boiling water
- 2 -4 butter
- powdered sugar
Instructions:
1. Éclairs:
2. Boil water and butter.
3. At instant of boil, THROW in flour and remove from heat immediately.
4. Stir vigorously.
5. Stir in eggs ONE AT A TIME.
6. And vigorously at that.
7. Drop 30 onto greased pans with spoons.
8. Bake at 375 for 35-45 minute.
9. Don't under bake or they'll fall apart.
10. Filling:
11. Mix cream cheese with milk thoroughly.
12. Mix in pudding and chill for about 10 minute.
13. Cut lids off éclair shells and fill by spooning--remove éclair shell innards with fingers first, if necessary.
14. Frosting:
15. Mix boiling water with butter and cocoa and sugar.
16. Make sure it tastes nice and chocolaty.
17. A little water goes a LONG way.
Title: Chocolate Sour Cream Frosting
Ingredients:
- 1 butter
- 4 vanilla
- 1 sour cream
- 1/2 salt
- 1/2 confectioners' sugar
- 2 1/2 - 2 3/4
Instructions:
1. In a small sauce pan, over low heat, melt chocolate and butter together, stirring until smooth.
2. Remove pan from heat, blend in sour cream, vanilla and salt.
3. Gradually add enough confectioner's sugar to make frosting a spreading consistancy.
4. Beat together well (by hand).
5. Spread on cooled cake.
Title: Pecan Bars
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 butter
- 1 granulated sugar
- 2 1/4 vanilla
- 1/2 flour
- 2 baking soda
- 1 eggs
- 2/3 brown sugar
- 3 light corn syrup
- Planters pecans
Instructions:
1. BEAT cream cheese, 3/4 cup butter, granulated sugar and 2 teaspoons vanilla in large bowl with mixer until well blended. Add flour and baking soda; mix well. Refrigerate 30 minute.
2. HEAT oven to 350°F Press dough onto bottom of 15x10x1-inch pan. Bake 20 minute or until lightly browned. Meanwhile, melt remaining butter; pour into medium bowl. Add eggs, brown sugar, corn syrup and remaining vanilla; mix well. Stir in nuts.
3. SPREAD nut mixture over warm crust. Bake 20 to 25 minute or until topping is firm around the edges but still slightly soft in the center. Cool completely.
Title: Apple Cider Pudding Cake
Ingredients:
- 3 apples
- 1 1/3 flour
- 1 baking soda
- 1/4 salt
- 3/4 ground cinnamon
- 1/2 ground allspice
- 1/4 nutmeg
- 1/2 butter
- 2/3 brown sugar
- 1 egg
- 1 vanilla extract
- 1/2 maple syrup
- 1 1/4 apple cider
Instructions:
1. Preheat oven to 350°F.
2. Place diced apples evenly on the bottom of a 9×9-inch baking dish.
3. In a small bowl, whisk together flour, baking soda, salt and spices.
4. In a large bowl, whisk together 1/4 cup of melted butter and 1/4 cup of brown sugar until smooth. Beat in egg and vanilla extract, followed by maple syrup. Whisk in half of the flour mixture, followed by 1/2 cup of apple cider. Whisk in remaining flour mixture until no streaks of dry ingredients remain. Pour over apples and spread into an even layer.
5. Sprinkle batter with remaining brown sugar. Pour remaining 1/4 cup of melted butter and 3/4 cup apple cider over the top of the cake. Do not mix.
6. Bake cake for 35-40 minutes, until cake is set and deep golden brown at the edges, and filling is bubbling. Cool for 15 minutes before serving with a scoop of ice cream or a splash of warmed cream!
Title: 5 Minute Chocolate Cake
Ingredients:
- 4 cake flour
- 4 sugar
- 2 egg
- 1 milk
- 3 pure vanilla extract
- 3
- 2
Instructions:
1. Mix in a microwave safe cup.
2. Mix flour, sugar and cocoa.
3. Spoon in 1 egg.
4. Pour in milk, oil, and pure vanilla extract, and mix well.
5. Put in microwave for 3 minutes on maximum power (1000watt).
6. Wait until it stops rising and sets in the mug.
7. Tip contents out of mug onto saucer and enjoy!
Title: Elitetwig's Strawberry Cream Puffs
Ingredients:
- 350 puff pastry
- 3 strawberries
- 284 icing sugar
- 225
- 6
Instructions:
1. Preheat oven to 220C or gas mark 7.
2. Cut pastry into 8 equal rectangles and score a 1cm border around the edge of each rectangle. Place on a baking sheet and bake for 10-12 minutes, until crisp and golden.
3. Cool pastries on a rack and life out the inner rectangle from each one.
4. Fold the lemon curd into the whipped cream and spoon into the pastries.
5. Top with the strawberries and warmed jam, dust with icing sugar.
6. OPTIONAL can top pastires with the inner rectangles as lids.
Title: Coconut Cake With Whipped Cream Icing
Ingredients:
- 3 cake flour
- 4 baking powder
- 1/2 salt
- 1/2 coconut oil
- 1/2 butter
- 2 granulated sugar
- 1 coconut milk
- 1 1/2 vanilla extract
- 1/2 coconut
- 1 sour cream
- 5 confectioners' sugar
- 2
- 6
- 1/4
Instructions:
1. Heat oven to 350 degrees. Line 3 (8-inch) cake pans with parchment and coat paper with baking spray; set aside.
2. Mix flour, baking powder and salt.
3. In a large bowl, cream coconut oil and butter with 1 1/3 cups of sugar. Add flour mixture alternately with coconut milk, beginning and ending with flour; add vanilla and almond extracts.
4. If desired, add 1/2 cup of the shredded coconut to the batter.
5. In a separate bowl, beat egg whites and remaining 2/3 cup sugar to soft peaks. Fold egg white mixture into cake batter, just enough to incorporate.
6. Spoon batter into prepared pans and bake, rotating pans halfway through, 25 to 35 minutes or until cake is springy to the touch. Cool cakes completely.
7. For the frosting: Whip cream and sour cream to soft peaks. Add the confectioners' sugar and vanilla powder and continue whipping to stiff peaks.
8. Frost cake with whipped cream frosting, spreading a layer of frosting between each layer. Sprinkle remaining shredded coconut on top and sides of cake.
9. Refrigerate any leftovers.
Title: Thumbprints
Ingredients:
- 3/4 butter
- 1 vanilla extract
- 1 cornstarch
- 1/2 confectioners' sugar
- 1/2 flour
- 1
Instructions:
1. Cut butter into bowl.
2. Add vanilla and almond extract.
3. Add cornstarch, sugar and flour.
4. Mix together.
5. Make tablespoon-sized balls of dough.
6. Place on lightly greased cookie sheet, flatten each ball a bit and make a small dent in each with your thumb of forefinger.
7. Put a 1/4- 1/2 t jelly in each dent.
8. Bake at 325* for 15-20 mins or until golden brown at edges.
9. Cool on rack, store in airtight container.
Title: S'mores Snack Cake
Ingredients:
- 1 all-purpose flour
- 2 graham cracker crumbs
- 1 salt
- 1/2 shortening
- 1 baking powder
- 3 eggs
- 1 milk
- 1 marshmallow cream
- 1
Instructions:
1. Preheat oven to 350.
2. Cook for 25 –35 minutes.
3. Grease and flour pan.
4. In a medium bowl mix flour, gramcrumbs, baking powder, baking soda and salt.; mix well and set aside.
5. In a large bowl add every thing but only 2/3 cup of chocolate chips and marshmallows.
6. Melt remaining chocolate chips in a small saucepan.
7. Place marshmallows on the warm cake.
8. Take a knife and dip it into hot water then dip it into the chocolate and drip chocolate over the marshmallows.
Title: Nancy's Brown Sugar Nut Bars
Ingredients:
- 1 light brown sugar
- 1 butter
- 2 eggs
- 2 flour
- 1 baking powder
- 1/2 salt
- 1 pecans
- 1 walnuts
- 1 water
- 2 powdered sugar
- 1 mayonnaise
- vanilla
Instructions:
1. Preheat oven to 350°.
2. Cook sugar and butter in top of double boiler over hot water until sugar dissolves.(My mother uses a 3-quart heavy pot without the double boiler).
3. Let Cool.
4. Add eggs, one at a time, beating thoroughly after each addition.
5. Stir in remaining ingredients.
6. Spread in an ungreased 15 x 10 x 1-inch jelly-roll pan.
7. Bake at 350° for 25 minutes (she usually cooks 22 minutes).
8. While hot cut into 2-inch squares.
9. Cool in pan on rack.
10. Frost: Icing recipe below if desired--*It's also good on other bars as well*.
11. Mix frosting ingredients together in a small bowl until creamy. (It is supposed to be thin).
Title: Caramel Apple Tarte Tatin
Ingredients:
- 1 sugar
- 1/3 water
- 5 apples
- 2 butter
- 1/2 sour cream
- 1 1/2 fresh lemon juice
- 1/4 salt
- 1 puff pastry
Instructions:
1. Preheat the oven to 400 degrees.
2. Dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes.
3. Turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes.
4. Remove from the heat immediately and cool while you prepare the apples.
5. Peel, core, and quarter the apples.
6. Melt the butter in na 8-9 inch skillet or cast iron pan.
7. Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices.
8. Cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften.
9. While the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot).
10. When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples.
11. Trim the corners from the pastry to make a rough circle about 10 inches in diameter.
12. Fit the dough over the apples, tucking in the edges around the inside of the pan.
13. Bake for 30 minutes, until the pastry is puffed and golden.
14. Remove from the oven and let stand for 5 minutes.
15. Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate.
16. Serve warm.
Title: Zen Bars
Ingredients:
- 12 unsalted butter
- 3 1/2 graham cracker crumbs
- 3/4 candied ginger
- 1/3 unsweetened flaked coconut
- 1 1/3 sweetened condensed milk
- 6
- 1/4
- 1
Instructions:
1. Heat the oven to 350°F and arrange a rack in middle.
2. Coat a 13-inch-by-9-inch baking dish with butter and line with parchment paper; set aside.
3. Combine butter and graham cracker crumbs in a medium bowl and mix until moist throughout.
4. Sprinkle over bottom of baking dish and press down lightly to form an even layer; set aside.
5. Combine almonds and candied ginger in the bowl of a food processor and pulse until pieces are pea-sized, about 20 times.
6. Add coconut and pulse a few more times until coconut is oat-sized.
7. Evenly sprinkle chocolate over graham cracker crust followed by ginger-nut mixture.
8. Top with sesame seeds then drizzle sweetened condensed milk evenly over top.
9. Bake bars until golden brown around edges and springy to the touch, about 25 to 30 minutes.
10. Let cool completely before slicing.