lumicero/recipes-ing2inst huggingface dataset:
Title: Avocado & Tofu Mousse
Ingredients:
- 1 firm tofu
- 3 avocados
- 6 white chocolate chips
- 1 granulated sugar
- 1/3 soymilk
- 1 pistachios
- 1
- 2
Instructions:
1. Open package of tofu and empty contents into blender ( even the liquid from packaging). Slowly add in milk ( you may need to add more or less depending on the texture at the time. We want to blend until thick and creamy, but no lumps. IT should be like thick cream and not white water.
2. Put chocolate into a glass mixing bowl and place into microwave. put in microwave for 30 seconds and stir chocolate. repeat 2-3 more times until melted.
3. Cut open and empty avocados into food processor. Add in the sugar to the avocados and process for 1 minute.
4. mix all ingredients into a large mixing bowl. Add in the 3 drops of green food dye and keep mixing until everything is a nice green avocado color.
5. take some pistachios and place into a coffee grinder, food processor or blender so they are small for toppings size.
6. after all ingredients are mixed, place into ramekins or place whole mixture into pie crust. Top with pistachios and let chill for at least 5 hours.
7. the longer and colder the better but, do not freeze.
8. For an added bonus, stir in extra whole white chocolate chips :).
9. enjoy.
Title: Turon
Ingredients:
- 8 lumpia skins
- 2 bananas
- 1/2 brown sugar
- 1 egg
Instructions:
1. Peel and cut bananas to fit the wrappers. I use rather large bananas so I cut them both lengthwise and crosswise to make 4 pieces. Adjust this so that your banana "fits" so you can roll it like and eggroll.
2. Spread a little brown sugar on the lumpia wrapper, add the banana. Alternatively, you can roll the banana in the sugar instead of sprinkling some on the wrapper. My kids find this easier. If you are using jackfruit add a little with the banana.
3. Roll like you would an eggroll. Wet the end flap with a little water or beaten egg to seal.
4. Deep fry at about 350 degrees until golden brown. It generally takes me 5-7 minutes per batch.
Title: Harvest Cake With Cider-Cinnamon Cream Cheese Frosting
Ingredients:
- 2 carrots
- 1 parsnip
- 1 zucchini
- 1 tart apple
- 1 1/4 all-purpose flour
- 1/2 whole wheat flour
- 1 1/2 baking soda
- 3/4 salt
- 3/4 cinnamon
- 1/2 ground ginger
- 3 eggs
- 1 sugar
- 1/4 brown sugar
- 1 vanilla
- 1/4 buttermilk
- 1/4 pumpkin puree
- 1/4 unsalted butter
- 8 low-fat cream cheese
- 2 cream cheese
- 2 confectioners' sugar
- 1/4 apple cider
- cinnamon
Instructions:
1. Preheat the oven to 350 degrees. Spray or butter a 9” x 9” square pan, line with wax paper, and spray or butter the paper. Set aside.
2. Whisk the flours, soda, salt, and spices together in a medium-sized bowl. In a large mixing bowl, whisk the eggs and sugars until very well blended. Add the vanilla, buttermilk, and applesauce and whisk until completely combined. Using a spoon, stir in the flour mixture, then fold in the grated vegetables and fruit, stirring until completely coated with batter.
3. Spread the batter evenly into the prepared pan. Bake on the middle rack for 35 to 45 minutes, or until the cake tests clean with a wooden toothpick. Let cool for 15 minutes, then invert the cake onto a cooling rack. Remove paper, and invert again onto a serving plate. Cool at least 1 hour more.
4. Meanwhile, make the frosting: In the work bowl of a food processor fitted with the paddle attachment, whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. With the machine on low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the sides of the bowl, increase speed to high, and whip for 2 minutes.
5. Spread half the frosting on the cake and reserve the other half for another use, or split the cake in half horizontally, fill the center with a thin layer of frosting, then frost the tops and sides of the cake.
Title: Dark Chocolate Indulgent Brownies
Ingredients:
- 10 dark chocolate
- 1 sugar
- 1/3 butter
- 2 water
- 2 eggs
- 1 vanilla extract
- 3/4 all-purpose flour
- 1/4 salt
Instructions:
1. Preheat oven to 350 F and grease an 8x8 baking pan.
2. Heat 6 oz of chocolate, butter, sugar, and water over low heat until melted and combined. Stir constantly. I do this with a small glass bowl placed over a small sauce pan which contains water to steam the bowl from underneath. Some like to do this step in the microwave. Stir every 30 seconds if you choose the microwave method and watch carefully toward the end so the chocolate doesn't burn.
3. Pour this mixture into a larger bowl and cool slightly. You don't want scrambled eggs in your brownies!
4. When chocolate mixture has cooled enough add in the eggs one at a time mixing thoroughly.
5. Stir in vanilla, flour, and salt. Mix well.
6. Add remaining 4 oz of chocolate and nuts if desired.
7. Pour batter into prepared baking pan and cook for 30 to 35 minutes. Cool before cutting.
Title: Italian Ricotta Pie
Ingredients:
- 1 1/2 flour
- 1/2 salt
- 3/4 butter
- 1 water
- 2 -3 ricotta cheese
- 3 1/2 flour
- 1/4 salt
- 1/2 fresh lemon rind
- 1 vanilla
- 1 eggs
- 1 sugar
- 4
- 1
Instructions:
1. To make crust, mix flour and salt in medium bowl.
2. Cut in butter until mixture looks like coarse crumbs.
3. Stir in egg yolk and water.
4. Roll out, place crust in 10" glass pie plate and flute the edges.
5. For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
6. Beat in eggs and add sugar gradually.
7. Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes).
Title: Grandma Anna's Apple Cake
Ingredients:
- 1 shortening
- 1/2 light brown sugar
- 1 white sugar
- 2 eggs
- 2 1/2 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 1 apples
- 2
Instructions:
1. Preheat oven to 350°.
2. Lightly grease or spray a 9 X 9 cake pan.
3. In a medium bowl, cream the shortening sugars & eggs together.
4. In another bowl, sift together the dry ingredients.
5. Add to the creamed ingredients, alternately with the sour milk.
6. Beat on medium-high until smooth.
7. Fold in the diced apples.
8. Pour into greased pan.
9. TOPPING:.
10. Mix together 1 teaspoons cinnamon, ½ cup white sugar & ¼ cup light brown sugar. Spinkle evenly over top of cake.
11. Bake for 1 hour or until a toothpick, inserted in the center comes out clean.
12. ENJOY!
Title: Easy Milk Burfi
Ingredients:
- 4 fresh lemon juice
- 4 powdered milk
- 4 powdered sugar
- 6 ghee
- 6 cardamom powder
- 1
- 2
Instructions:
1. Heat the milk slightly and curdle it by adding the lemon juice.
2. Then hang it up in a muslin cloth to drain for 3 hours.
3. The milk solids are turned into cheese now.
4. Knead this well with the milk powder and sugar.
5. Heat the ghee in a heavy pan and add the cheese mixture.
6. Stir-Fry over very low heat until the ghee separates.
7. Remove form the heat and mix in the cardamom powder.
8. Allow to cool slightly.
9. Knead again to blend.
10. Pat into a flat cake and cool completely.
11. Cut into squares and decorate with silver foil.
Title: Butterscotch Chocolate Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3
- 1 1/3
- 1
- 6 1/3
Instructions:
1. Prepare and bake cake according to package directions, using a greased 13x9x2 inch baking pan.
2. Cool on a wire rack for 30 minutes.
3. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
4. Pour butterscotch topping over cake; cool completely.
5. Spread with whipped topping; sprinkle with candy bars.
6. Refrigerate for at least 2 hours before serving.
Title: Four Layer Chocolate Dessert
Ingredients:
- 1 all-purpose flour
- 1 butter
- 1/2 margarine
- 8 cream cheese
- 1 powdered sugar
- 6 Cool Whip
- 1 chocolate pudding mix
- 1 vanilla pudding mix
- 3 milk
- 1/4 powdered sugar
- 2 vanilla extract
- 2 Cool Whip
- 2
Instructions:
1. Crust Layer- Mix crust ingredients, press into 13x9" baking dish, and bake 25 minutes at 325 degrees.
2. Cream Cheese Layer- Mix ingredients and spread over COOLED crust.
3. Pudding Layer- Mix ingredients, spread over cream cheese layer.
4. Cover dessert and put in refrigerator to set.
5. Topping Layer- Once dessert has set, spread top with Cool Whip, nuts, and grated chocolate bar.
Title: 7-Ingredient 5-Minute Apple Dessert
Ingredients:
- 1 apple
- 2 apple cider
- 1 low-fat cinnamon graham crackers
- 2 oatmeal
- 2 brown sugar
- 1/2 cinnamon
- 1/4 nutmeg
Instructions:
1. Core the apple, then dice into small chunks.
2. Mix apple, graham cracker, oatmeal, brown sugar, cinnamon, and nutmeg in microwave safe container.
3. Pour apple cider over the top.
4. Microwave on high for 40-70 seconds (50 should work for the average microwave).
5. Serve in cute little mugs.
Title: Sweetened Whipped Cream Fraiche
Ingredients:
- 3 sour cream
- 3/4 icing sugar
- 3/4 vanilla
- 3/4
Instructions:
1. In a large chilled bowl (place the bowl in the freezer with the whisk attachment for about 10 minutes) using an electric mixer.
2. Store any leftover fraiche in the fridge.
3. Delicious!
Title: Orange Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 6 eggs
- 2 flour
- 1/2 lemon juice
- 3 oranges, zest of
- 1 powdered sugar
- 2 orange zest
- 4
- 2
- 1
Instructions:
1. preheat oven to 350*.cream butter and sugar, add eggs, one at a time.and beat well after each.
2. gently beat in remaining ingredients --
3. bake in a greased and floured tube pan.for 45 minutes or until tester comes out clean.
4. cool in pan 10 minutes --
5. turn out and place top side up --
6. prepare GLAZE:.
7. combine all glaze ingredients and pour over warm cake ( I let cake cool about 15 minutes) --
8. as cake cools even further.I occasionally spoon glaze over the top and sides -- .
Title: "not too sweet" peanut butter cookies
Ingredients:
- 3/4 margarine
- 3/4 brown sugar
- 3/4 peanut butter
- 3 milk
- 1 vanilla
- 2 flour
- 1/2 quick oats
- 1 baking soda
- 1/2 salt
- 1 egg
Instructions:
1. Cream margarine, brown sugar, peanut butter together by hand or with hand mixer until smooth and blended.
2. Add milk, vanilla and egg.
3. Mix well.
4. Sift dry ingredients together and add to batter slowly, mixing well between additions.
5. Roll into approximately 1" balls and flatten with the tines of a fork.
6. Bake at 375 degrees for approximately 10-12 minutes.
Title: Blueberry Dream Bars
Ingredients:
- 2 1/4 all-purpose flour
- 1 butter
- 2/3 powdered sugar
- 3 eggs
- 1 granulated sugar
- 1 vanilla
- 1 salt
- 3 fresh blueberries
Instructions:
1. Mix 1 3/4 cups flour, butter and powdered sugar in medium bowl.
2. Pat in 9 x 13-inch pan and bake 15 minutes at 350°.
3. While crust is baking, beat eggs lightly.
4. Add sugar, remaining 1/2 cup flour, vanilla or almond extract and salt.
5. Mix well.
6. Gently fold in blueberries to batter.
7. Pour batter over baked layer and place back in oven for 40-45 minutes at 350°.
8. Top should be lightly browned.
9. Cool slightly in pan.
10. Cut into squares to serve.
Title: Spicy Summer Fruit Salad
Ingredients:
- 12 fresh blueberries
- 16 strawberries
- 6 raspberries
- 6 blackberries
- 2 plums
- 2 granulated sugar
- 1 fresh lime juice
- 1 of fresh mint
- 1/2
- 3
- 2
Instructions:
1. Combine blueberries, strawberries, raspberries, blackberries, peaches, plums, jalapeno pepper and sugar in a large bowl; mix gently.
2. Stir together jam, lime juice and mint in a small bowl until smooth.
3. Pour over berry mixture and toss gently to combine.
4. Let stand at room temperature 20-30 minutes before serving.
5. NOTE If making ahead, do not add the jam mixture until 30 minutes before serving.
Title: Apple Cannonballs
Ingredients:
- 1/4 light brown sugar
- 1/4 raisins
- 2 ground cinnamon
- 1/2 baking apples
- 4 butter
- 2
Instructions:
1. Combine brown sugar, raisins, nuts, and cinnamon in a bowl and set aside.
2. Core apples and place on individual sheets of heavy-duty aluminum foil.
3. Spoon mixture evenly into the center of each apple.
4. Place butter on top of each apple and wrap apples tightly in foil.
5. Place on a preheated grill and cover.
6. Cook for about 1/2 hour or until tender.
Title: Berry-Topped Chocolate Torte
Ingredients:
- 2/3 flour
- 3 salt
- 1 butter
- 3/4 cocoa powder
- 1/3 sugar
- 1/2 eggs
- 3 sugar
- 1/2 Grand Marnier
- 3 Grand Marnier
- 1 fresh raspberries
- 1 chocolate curls
- 2
Instructions:
1. Grease a 9" springform pan and line with parchment paper. In small bowl, combine almonds, flour and salt. Set aside.
2. Melt butter in saucepan and stir in cocoa and sugar.
3. In large bowl, beat egg yolks until thick; gradually blend in cocoa mixture. Stir in almond mixture.
4. In separate bowl, beat egg whites until stiff. Gradually add sugar. Fold whites into chocolate mixture. Pour into prepared pan and bake at 375F for 25-30 minutes, until toothpick comes out clean. Let cool in pan for 10 minutes. Run a knife around edges of torte and remove sides of springform pan. TORTE WILL FALL IN MIDDLE. Don't worry, you can fill it with whipped cream.
5. Drizzle 3 tablespoons Grand Marnier over cake. Cool completely and wrap with plastic wrap. This can be stored in the refrigerator for 2 days.
6. Whip cream and fold in Grand Marnier. Spread on torte and decorate with berries and chocolate curls. To make chocolate curls, choose good quality chocolate, store at room temperature and shave with a vegetable peeler.
Title: Cinnamon Swirl Loaf
Ingredients:
- 1 sour cream
- 1 baking soda
- 1/2 butter
- 1 margarine
- 2 white sugar
- 1 eggs
- 1 3/4 vanilla
- 1 flour
- 1/2 baking powder
- 1 1/2 brown sugar
- cinnamon
Instructions:
1. Combine sour cream and baking soda;allow to work while mixing rest of ingredients.
2. Cream together butter and sugar.
3. Add eggs and vanilla.
4. In a separate bowl combine dry ingredients and mix alternately with sour cream into batter mixture.
5. In a separate bowl,mix cinnamon and brown sugar.
6. In a greased loaf pan,alternate a third of the batter with a third of the cinnamon filling;repeat.
7. Swirl with a knife.
8. Bake at 350F for 1 - 1 1/2 hours.
Title: Quick Banana Parfaits
Ingredients:
- 1 sugar-free instant banana pudding mix
- 2 sugar-free instant vanilla pudding mix
- 2 half-and-half cream
- 1 milk
- bananas
- granola bar
Instructions:
1. Place granola bars in heavy duty plastic bag; seal; and pound to crush.
2. Reserve about 2 tablespoons of granola for sprinkling.
3. Spread remaining granola in bottom of 4 parfait glasses--equally.
4. Slice banana and sprinkle with lemon juice to keep it from turning brown.
5. Divide banana pieces among parfait glasses; place over granola, fitting in tightly.
6. Mix very cold Half/Half or milk with pudding mix.
7. Whisk to blend thoroughly.
8. Immediately divide among glasses over bananas.
9. Using the end of a wooden spoon, remove any air bubbles from pudding in glasses.
10. Top with dollop of whipped cream; sprinkle with reserved crushed granola.
11. NOte: If not serving immediately, refrigerate.
12. ENJOY!
Title: Chocolate Pancake Layered With Orange Mousse
Ingredients:
- 1/4 cocoa powder
- 1 all-purpose flour
- 1 sugar
- 1/2 baking soda
- 1/2 salt
- 2 eggs
- 1 buttermilk
- 1 1/4 baking powder
- 1/4 sugar
- 1/4 heavy cream
- 1/2
- 3
- 7/8
- 1
Instructions:
1. Sieve all the dry ingredients together.
2. Mix dry ingredients with all the wet ingredients and let pancake batter sit to rest for 20 minutes.
3. Ladle pancake batter onto hot griddle, just as you would regular pancakes. Pancakes should have about a 3-inch diameter. Cook 2 to 3 minutes per side. Makes 12-15 pancakes.
4. For the Orange Mousse:.
5. In a double boiler whisk together egg whites and sugar, until sugar is dissolved and the mixture is hot.
6. Using a mixer, beat egg mixture until soft peaks form (this is now considered a meringue).
7. Whip the heavy cream.
8. Fold the concentrated orange into the meringue, and then fold in whipped heavy cream.
9. Top a pancake with mousse, and repeat layers twice more so that each serving includes three pancakes.
Title: Red Velvet Pound Cake
Ingredients:
- 1 1/2 sugar
- 3 eggs
- 7 cake flour
- 3 vanilla extract
- 1 salt
- 1 butter
- 1/4 cream cheese
- 1 vanilla
- 1/2 confectioners' sugar
- 3
- 1
Instructions:
1. Cake: Cream shortening, sugar and beat well, add eggs one at a time beating well after each addition.
2. Add other ingredients alternating with milk and flavorings.
3. Bake 1 hour and 15 minutes at 325 Soften the butter and cream cheese, beat well and add other ingredients until spreading consistency Ice cool cake.
Title: Libby's White Wine Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 water
- 3/4 eggs
- 3/4 granulated sugar
- 4 brown sugar
- 1/4 cinnamon
- 1/4 white wine
- 2 pecans
- 1/2 walnuts
- 1/2 butter
- 6 sugar
- 6 water
- 2 white wine
- 1/4
Instructions:
1. Preheat oven to 325 degrees. Put all cake ingredients except nuts in bowl of electric mixer. Mix well on med.low for 4-5 minutes. Spray Bundt tube type pan with non-stick spray. Put nuts in pan. Pour in batter and bake 1 hour at 325 degrees. Make glaze while cake is baking. When done remove from oven and pour 1/2 of glaze over cake while still in the pan and let stand for 10 minutes. Remove cake from pan. Let cool and brush remaining glaze over cake until all is absorbed.
2. For glaze: Boil butter, sugar and water together for 3 minutes in a small saucepan over medium heat. Remove from heat and stir in wine. Let cool before putting on cake.
Title: Cranberry Cake
Ingredients:
- 1 egg
- 1/2 sugar
- 3 sugar
- 1/2 milk
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 1/2 fresh cranberries
- 2 butter
- 1/2
- 2
- 3
Instructions:
1. Preheat oven to 375°F
2. Beat egg; add 1/2 cup sugar, milk, oil, orange juice and almond extract. Mix thoroughly.
3. Combine 1 cup flour, baking powder and salt; add to egg mixture and mix. Pour into greased 8 x 8 x 2 inch pan.
4. Chop cranberries in food processor or blender, spoon over batter. Mix 1/2 cup flour with 3 TBSP sugar and cut in 3 TBSP butter. Sprinkle over cranberries.
5. Bake at 375 F for 25 to 30 minutes. Serve warm.
6. Nutrition per serving: 143 cal., 25 g carbo, 5 g fat, 1 g fiber.
Title: Lemon and Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1 1/2 powdered sugar
- 1 lemon, zest of
- 1 fresh lemon juice
Instructions:
1. Bring cream cheese to room temperature then beat on high in a mixer until smooth.
2. Add the sugar slowly until it is dissolved in the cream cheese.
3. Add the lemon zest and juice. Mix well and frost cupcakes.
4. Keep frosted cake/cupcakes in the refrigerator.
Title: Butterscotch Brownie Mix in a Jar
Ingredients:
- 1/2 coconut
- 3/4 pecans
- 2 light brown sugar
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
Instructions:
1. Combine flour, baking powder and salt.set aside.
2. Layer ingredients in order given in a one quart wide-mouth jar. Press each layer firmly in place before adding the next ingredient.
3. ATTACH RECIPE BELOW TO JAR:.
4. Butterscotch Brownies:.
5. Empty jar of brownie mix in large mixing bowl.
6. Use your hands to thoroughly blend mix.
7. Add:.
8. 3/4 cup butter, softened.
9. 2 large eggs, slightly beaten.
10. 2 tsps vanilla.
11. Mix until completely blended.
12. Spread batter into a sprayed or greased 13x9 inch pan.
13. Bake at 375* for 25 minutes.
14. Cool on wire rack before cutting.
Title: Baked Apples
Ingredients:
- 6 apples
- 1/4 raisins
- 1/4 walnuts
- 1 brown sugar
- 2 cinnamon
- 1/2 nutmeg
- 1 -2 butter
Instructions:
1. Preheat oven to 350.
2. Peel, core, and slice apples into 1/2-inch slices.
3. Toss apples in a bowl with raisins, walnuts, sugar, cinnamon, and nutmeg.
4. Pour into 9x9 inch glass pan and pour about 1/4 inch of water into the pan. Top with pats of butter.
5. Bake 20-30 minutes or until apples are tender.
Title: Chocolate-Cherry Bread Pudding
Ingredients:
- 1 maraschino cherries
- 3 eggs
- 3 chocolate milk
- 3/4 sugar
- 3 butter
- 1 margarine
- 6 cocoa powder
- 1 maraschino cherry
Instructions:
1. Drain the jar of cherries but reserve 1 TB of the cherry juice. Chop the cherries coarsely. The first time I made this I used a food processor and got them too fine. More chunky is definately better.
2. In a large bowl, combine 1 TB of cherry juice, eggs and next 4 ingredients and stir will.
3. Preheat oven to 350 degrees.
4. Add the bread cubes and let stand for 15 minutes on the counter, stirring occasionally. After 15 minutes, stir in the chocolate chips and cherries.
5. Spoon this mixture into a greased 9 inch square pan (I used a bread pan with good results) and bake, uncovered for 50-60 minutes or until set.
6. Garnish, if you want to, with whipped cream and maraschino cherries.
7. Cook time includes 15 minutes soaking time for french bread cubes.
Title: Polvorones De Cacahuate
Ingredients:
- 1/2 butter
- 2 powdered sugar
- 1/2 salt
- 1 vanilla
- 3 flour
- 1/2 peanuts
- 3 peanuts
- 1/2 baking powder
Instructions:
1. Preheat oven to 350 f.
2. Beat the butter and lard together.Add the sugar,salt,and vanilla and beat until light and fluffy .
3. Add the flour,peanuts,and baking powder,mix well.The dough will probably be crumbly.Add water,a sponful at the time until the dough comes together.
4. Turn dough out onto a well floured surface.Roll to 1/4 " thick and cut into rounds.
5. Place on an ungreased cookie sheet,spacing about 1 1/2 inches apart and bake for 10-12 minutes,turning the cookie sheet around halfway through.The cookies should be a light golden brown around the edges.
6. Remove to a rack and dust generously with powdered sugar.Let cool completely before serving.
Title: Fudgies
Ingredients:
- 3/4 butter
- 3/4 margarine
- 1/4 granulated sugar
- 1 brown sugar
- 1 egg
- 2 vanilla
- 1/4 salt
- 2 all-purpose flour
- 1 walnuts
Instructions:
1. Cream the butter until light. Gradually beat in the white and brown sugar (on low speed with a mixer if using one) until creamy and light. Beat in the egg and vanilla.
2. Melt the chocolate in a small, heavy saucepan over very low heat.
3. Stir chocolate into the butter mixture.
4. Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if used.
5. Shape into walnut-sized balls. Make an indentation with your thumb in each cookie.
6. Bake at 350 for 10-12 minutes until just done.
7. Cool on a rack.
8. Tips: Do not overbeat cookie dough once the flour is added; the cookies will then be tough rather than tender.
9. Microwave Directions:.
10. Cream the butter until light. Gradually beat in the white and brown sugar (on low speed with a mixer if using one) until creamy and light. Beat in the egg and vanilla.
11. Melt the chocolate in a microwave safe dish at MEDIUM power for 2 minutes. Stir into the butter mixture.
12. Slowly stir in the salt and flour. Combine well. Stir in walnuts, if used.
13. Shape into walnut-sized balls. Make an indentation with your thumb.
14. Place 9 cookies in a circle on a microsafe tray or dish.
15. Microwave at MEDIUM HIGH power for 2 1/2 minutes. The cookies will not appear moist but the bottoms will look fudgy.
16. After a few minutes remove to rack to cool.
17. Tips: Why not make this microwave version in the summer when you want to keep your kitchen cool!
Title: Roasted Corn Muffins
Ingredients:
- 1/4 butter
- 1/3 sugar
- 1 egg
- 2 honey
- 1/4 salt
- 3/4 all-purpose flour
- 1/2 yellow cornmeal
- 1/4 baking powder
- 1/4 milk
- 1/2 frozen corn
Instructions:
1. In a small bowl, cream the butter, and sugar.
2. Beat in the egg, honey, and salt.
3. Combine flour, cornmeal, and baking powder, and add to the creamed mixture alternately with the milk.
4. Fold in the frozen corn.
5. Fill greased or paper lined muffin cups 2/3's full.
6. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean.
7. Cool 5 minutes before`removing from pan to a wire rack.
8. Serve warm.