lumicero/recipes-ing2inst huggingface dataset:
Title: Berry-Peach Cobbler With Sugared Almonds
Ingredients:
- 18 fresh blueberries
- 18 fresh blackberries
- 3 granulated sugar
- 2/3 cornstarch
- 2 1/2 fresh lemon juice
- 3 salt
- 1/8 all-purpose flour
- 4 1/2 granulated sugar
- 1/4 cornstarch
- 2 baking powder
- 1/2 salt
- 1/8 butter
- 6 half-and-half
- 1/2 turbinado sugar
- 1/3 vanilla ice cream
- 3
- 1
- 4
Instructions:
1. Preheat oven to 350.
2. To prepare filling, combine blueberries, blackberries, and peaches in a 13x9 inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoon cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoonsalt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg wihite; sprinkle over top.
4. Bake at 350 for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.
Title: Hot Water Pastry
Ingredients:
- 1 shortening
- 1/2 boiling water
- 3 flour
- 1 baking soda
- 1/2 salt
Instructions:
1. Put shortening in a medium bowl and boil the water.
2. Pour water over shortening and blend till all the water is absorbed and the mixture is smooth.
3. Add the flour,salt and baking soda.I put the soda and salt in the first cup of flour and mix in one cup at a time in case you don't need all of the flour. Usually you do.
4. Once it is mixed and in one large ball, you can then cut this down to 3 individual balls of dough, wrap in plastic wrap and chill for at least 2 hours. If you want a larger pie crust, just do 2 balls of dough.
5. If you do not use all the dough it can be kept in the fridge for about a week or so or even frozen.
6. Bake these pie crusts up as you would any others. I usually bake them at 350-400 for 12-15 minutes, or till golden brown.
7. Follow instructions for double crust fruit pies when using those recipes.
Title: Ep Protein Cookies - Apple
Ingredients:
- 2 apples
- 2 sugar
- 1/4 salt
- 3 rolled oats
- 3 flax seeds
- 2 cinnamon
- 2 water
- 3
- 1/2
- 1
Instructions:
1. Wash and cut the apples in halves and core. Sprinkle with 1 Tbsp cinnamon and 1 Tbsp sugar and bake in a 8x8 cake pan for 30 min on 350 degrees (or until soft). Cut the apples into small chunks.
2. Mix all other ingredients. Add apples and mix.
3. Drop cookies onto a greased cookie sheet.
4. Bake at 325 for 18 minutes or until just turning brown.
Title: Classic White Crème Brûlée
Ingredients:
- 4 white chocolate baking bar
- 4 sugar
- 1/3 vanilla extract
- 2
- 1/2
Instructions:
1. Preheat oven to 300°F
2. In medium bowl, whisk egg yolks with sugar until smooth.
3. In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat.
4. Add white chocolate (chopped in small pieces) to simmering whipping cream.
5. Turn off heat and whisk until white chocolate is melted.
6. Add white chocolate mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling.
7. Whisk until smooth.
8. Add vanilla.
9. Pour into four ramekins or custard cups.
10. Place cups in 13" x 9" baking pan or broiler pan.
11. Add enough water so cups sit in 1 to 1 1/2 inch of water.
12. Bake until set, about 45 minutes.
13. Sprinkle the tops of the crème brûlée with 1 teaspoon of sugar and place under broiler until caramelized.
14. Serve warm, at room temperature, or refrigerate overnight.
Title: Karen's White Russian Mousse Pie
Ingredients:
- 1 1/2 butter
- 1/4 sugar
- 2 unflavored gelatin
- 3 cold water
- 1/4 eggs
- 3 sugar
- 7 Kahlua
- 1/4 Kahlua
- 1 vodka
- 2 Kahlua
- 1/2 sugar
- 1 white chocolate curls
- 3 chocolate curls
- 2
Instructions:
1. For crust: Combine first 3 ingredients in 9-inch springform pan; press into bottom and up sides. Refrigerate until firm.
2. For filling: Sprinkle gelatin over water in small bowl. Set in pan of simmering water and stir until dissolved. Whisk yolks and 4 tablespoons sugar in large bowl until thickened and light. Gradually whisk in dissolved gelatin. Blend in 1/2 cup plus 1 tablespoon Kahlua and vodka. Set in larger bowl filled with ice and stir until mixture thickens, about 5 minutes.
3. Beat egg whites to soft peaks. Gradually add remaining 3 tablespoons sugar and beat until stiff and shiny. Fold into gelatin mixture. Beat 1/2 cup cream to stiff peaks. Fold into gelatin mixture. Turn filling into crust. Refrigerate pie at least 3 hours or overnight.
4. For topping: Beat 1 cup whipping cream to soft peaks. Add 3 tablespoons Kahlua and 2 tablespoons sugar and beat to stiff peaks. Swirl topping over pie. Garnish with chocolate curls, if desired. Serve chilled.
Title: Heavenly Raspberry Almond Cookies
Ingredients:
- 1 1/3 unsalted butter
- 1 sugar
- 3/4 light brown sugar
- 3/4 egg
- 1 vanilla extract
- 3 white flour
- 1 1/2 baking powder
- 1/2 powdered sugar
- 2 1/2 - 2 3/4
- 1
Instructions:
1. Heat your oven to 375*F. Coarsely chop 1 cup almond slices. Reserve remaining almond slices for garnish.
2. In a large bowl, beat butter, sugar and brown sugar at medium speed 2 to 3 minute or until light and fluffy. Beat in the egg, raspberry jam, almond extract and vanilla until blended.
3. In a medium bowl, stir together 2 1/2 cups of the flour and baking soda. Beat into butter mixture at low speed until well blended. If the dough is too sticky to handle, add more flour 1 tbls. at a time. Stir in chopped almonds.
4. Roll rounded tbls. of dough into 1 inch balls; place about 3 inches apart on ungreased baking sheet. Press down lightly on cookies to flatten slightly. Top each cookie with 3 reserved almond slices, pushing one edge of each slice into dough.
5. Bake 10-12 minutes or until lightly browned. Remove cookies from the oven. Gently lift almonds with tip of knife, if desired. Cool on baking sheet 1 minute. Place cookies on wire rack; cool completely. Lightly sprinkle with powdered sugar before serving. Enjoy!
6. Note:.
7. To toast almonds, place on baking sheet; bake at 375*F. for 4 to 6 minutes or until light golden brown. Cool.
Title: Chewy Chocolate Cookies
Ingredients:
- 1 1/2 butter
- 2 sugar
- 2 eggs
- 2 vanilla
- 2 flour
- 3/4 baking soda
- 1 salt
- 1/2
- 1
Instructions:
1. In large bowl cream butter and sugar.
2. Add eggs and vanilla.
3. Combine dry ingredients and blend into creamed mixture.
4. Stir in nuts and drop by spoonfuls onto ungreased baking sheet. Bake at 350 for 8 to 10 minutes.
Title: Blackberry Velvet Cake With Cream Cheese Icing
Ingredients:
- 6 white chocolate
- 12 butter
- 1 1/2 sugar
- 6 eggs
- 3/4 flour
- 2 1/2 salt
- 1/2 pecans
- 1 blackberries
- 3 -4 cream cheese
- 28 confectioners' sugar
- 2 1/2 vanilla
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Line a 17 1/2" x 11 1/2" jelly roll pan with foil or parchment and butter lightly.
3. Melt the white chocolate in a double boiler.
4. Beat the butter in a large bowl until creamy.
5. Gradually add in sugar, then eggs one at a time.
6. Add in the chocolate and almond extract.
7. Sift the flour and salt together.
8. Gradually add into the batter.
9. Fold in pecans and blackberries.
10. Spread in the jelly roll pan and bake for 25-30 minutes.
11. When done, turn the cake out and peel off the foil or parchment.
12. Cool and spread with the cream cheese icing.
13. Cream Cheese Icing: Combine the cream cheese, confectioners sugar and vanilla.
14. Beat until smooth and ice cooled cake.
Title: 7-Up Cake
Ingredients:
- 1 eggs
- 4 instant pineapple pudding
- 1 eggs
- 3/4 sugar
- 1 flour
- 2 coconut milk
- 1 1/2 butter
- 1 crushed pineapple
- 1
- 1/2
- 1
Instructions:
1. Mix all ingredients of cake together.
2. Pour in greased and floured cake pan.
3. Bake at 350 degrees for 40 minutes.
4. For topping:
5. In saucepan stir all ingredients excluding coconut together. Cook until thick; stir in coconut. Pour over cake.
Title: Walnut Piecrust
Ingredients:
- 2 1/2 all-purpose flour
- 1 salt
- 1 sugar
- 16 unsalted butter
- 1 walnuts
- 6 -8 egg
- 1
Instructions:
1. In a food processor, combine the flour, salt and sugar and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal, 15 to 20 pulses. Add the walnuts and pulse 2 or 3 times to combine. Add the 6 Tbs. ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 teaspoons at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
2. Remove the dough from the refrigerator and let stand for 5 minutes. Place 1 dough disk between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 3/16 inch thick. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Place the piecrust in the freezer for 30 minutes.
3. Position a rack in the lower third of an oven. Place a baking sheet on the rack. Preheat the oven to 400°F.
4. Line the piecrust with parchment paper and fill with pie weights. Brush the edges of the crust with the egg mixture. Place the pie dish on the preheated baking sheet in the oven and bake for 20 minutes. Carefully remove the parchment and weights and bake until the crust is light golden, about 5 minutes more. Transfer to a wire rack and let the crust cool completely. Fill the cooled crust as directed in your pie recipe.
5. If making a double-crust pie, roll out the remaining dough disk into a 12-inch round about 3/16 inch thick. Using a small, sharp knife or decorative cutters, cut slits or cut out shapes in the dough to allow steam to escape during baking. Drape the dough over the filled pie and press gently to eliminate any air pockets. Trim the overhanging dough to 1/2 inch. Tuck the top crust under the bottom edge and crimp to form a decorative edge. Brush the crust with the egg mixture.
6. Bake the pie as directed in your recipe. Makes enough dough for 1 double-crust pie or 2 single-crust pies.
Title: Quick Tiramisu
Ingredients:
- 1 ladyfingers
- 1/2 strong black coffee
- 2 mascarpone cheese
- 1 powdered sugar
- 1/2 cocoa powder
- 1/4 cinnamon
- 1/4
Instructions:
1. Open the ladyfingers and separate them Paint the ladyfingers with coffee combined with the liqueur using a pastry brush.
2. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the bottom. Press the cakes down to fit the lines of the glass.
3. Beat Mascarpone and sugar together, 2-3 minutes and spoon into the glasses.
4. Top glasses off with a cap of coffee and liqueur-soaked ladyfingers.
5. Dust each completed dessert with cocoa powder combined with a touch of cinnamon.
Title: Lemonade Cupcakes
Ingredients:
- 1 sour cream
- 1 cream cheese
- 1 eggs
- 1
- 3
- 1
Instructions:
1. Remove 2 tablespoons lemonade concentrate from can, and reserve for another use.
2. Combine remaining concentrate, cake mix, and next 3 ingredients in a mixing bowl. Beat at low speed with an electric mixer until moistened.
3. Beat at high speed 3 minutes, stopping to scrape down sides.
4. Spoon batter into 30 paper-lined muffin cups, filling each three-fourths full.
5. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean.
6. Cool in pans on a wire rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack.
7. Spread evenly with frosting.
8. Garnish, if desired.
Title: Swedish Ginger Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1 1/2 dark corn syrup
- 2 water
- 1 flour
- 3 1/4 baking soda
- 2 cinnamon
- 2 ground ginger
- 1 ground cloves
- 1/2
Instructions:
1. Cream the butter and sugar until light. Add the egg, orange rind, corn syrup and water blending well.
2. Sift the dry ingredients together and add to the butter mixture.
3. Chill the dough thoroughly. Roll out very thin, about 1/8-inch and cut with cookie cutters. Bake, on ungreased cookie sheets, in a preheated 350 oven for 8 to 10 minutes.
4. Do not over bake or the cookies will burn.
Title: Scandinavian Almond Cookies (Cookie Mix)
Ingredients:
- 1 butter
- 1/3 egg
- 1 all-purpose flour
- 2 milk
- 1 powdered sugar
- 3 milk
- 1
- 1/4
- 5 -6
- 2
Instructions:
1. Heat oven to 375°F.
2. In large bowl, stir cookie mix, butter, egg, flour and 1 teaspoon almond extract until soft dough forms.
3. Divide dough into 3 equal parts; place on ungreased cookie sheets.
4. Press each into 12x3-inch rectangle.
5. Brush each rectangle with 1 teaspoon milk; sprinkle with 1/3 cup almonds.
6. Bake 10 to 12 minutes or until edges are light golden brown.
7. Cool 1 minute; cut into 1-inch diagonal slices.
8. Remove from cookie sheet to wire rack.
9. Cool completely, about 30 minutes.
10. In small bowl, stir powdered sugar, 1/4 teaspoon almond extract and 5 to 6 teaspoons milk until desired consistency.
11. Drizzle over cookies; sprinkle with 2 tablespoons almonds.
Title: Grilled Banana Split Sundae
Ingredients:
- 4 bananas
- 1 honey
- 1 vanilla ice cream
- 1 pecans
- 1/2 walnuts
- maraschino cherry
Instructions:
1. Slice bananas in half lengthwise and then crosswise so each banana yields 4 pieces, don't peel them.
2. Brush honey on cut sides and let stand 5 minutes.
3. Charcoal grill: grill bananas, cut side down, on the rack of grill, directly over hot coals, covered, until grill marks appear; turn over and grill 4-5 minutes more or till skin pulls away from banana.
4. For gas grill: place bananas on grill rack over low heat, cover and grill bananas as explained above.
5. Peel banana pieces; arrange 2 pieces in each of 8 serving bowls; top each with 2 small scoops of ice cream; ladle 2 tablespoons of hot fudge sauce over each sundae; sprinkle with 1 tablespoon chopped nuts, add whipped cream and place one cherry on top.
Title: Pumpkin Spice Latte Floats
Ingredients:
- 1 ice cream
- 2 coffee
- 1 seltzer water
- 1/2 pumpkin pie spice
- cinnamon stick
Instructions:
1. Divide ice cream between two glasses. Pour coffee over ice cream followed by seltzer until foam reaches the top.
2. Top with a dollop of whipped cream, a sprinkle of pumpkin pie spice and a cinnamon stick.
Title: Amazing Peppermint Chocolate Chocolate Chip Cookies!
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 sugar
- 2 eggs
- 1/2 vanilla
- 3/4 baking soda
- 1 salt
- 1/2 - 1 whole wheat flour
- 2 1/4 chocolate chips
- 1 chocolate chips
- 1 1/2 white chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Melted Chocolate: Place a glass bowl over a pot of simmering water on the stove.
3. Add 1 cup chocolate chips to the bowl, and stir occasionally, until melted, then remove from heat.
4. Cookie: Combine butter and sugar until well blended.
5. Add eggs (one at a time).
6. Add vanilla, peppermint extract, and melted chocolate -- mix until fully incorporated.
7. Add baking soda and salt, mix.
8. Add whole wheat flour, mixing slowly. Scrape the sides of the bowl to make sure everything is fully combined.
9. Add in Chocolate chips, mix in slowly, or by hand.
10. Drop spoon-fulls of cookie dough onto a prepared cookie sheet, and bake for 10-12 minutes (depending on your ovens temperature).
11. Remove from oven, and let cool.
12. Options for decoration:
13. Melt 1 cup of white chocolate chips, or your choice of chocolate chips.
14. Dip 1/2 of a cooled cookie into the melted chocolate, and place on a cookie sheet lined with wax paper.
15. Immediately sprinkle with festive colored sprinkles to decorate.
16. Let the chocolate fully cool (you can place it in the fridge to speed up the process).
17. Remove from wax paper, and ENJOY -- or share!
Title: Buttery Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 3 raw sugar
- 1 vanilla extract
- 1
Instructions:
1. *NOTE*: In Vita Mixer or other style cutting blender, put the raw sugar in and run on high until all raw sugar has turned to powder. You may have to do this in small portions depending on unit you use.
2. In large mixing bowl put cream cheese, raw powder sugar and extracts and mix well.
3. With a spatula or pastry spreading knife, spread evenly over single cake surface.
Title: Cinnamon Popovers
Ingredients:
- 1 eggs
- 2 vanilla extract
- 1 ground cinnamon
- 1/2 salt
- 1/4 all-purpose flour
- 1
Instructions:
1. Preheat oven to 450°F Spray nine 1/3-cup muffin cups with nonstick spray. Whisk milk, eggs, vanilla, cinnamon and salt in medium bowl to blend.
2. Add flour and whisk until smooth. Divide batter among prepared muffin cups (about 3 tablespoons batter per cup).
3. Bake popovers 15 minutes. Reduce oven temperature to 350°F Continue to bake until popovers are brown and crisp, about 20 minutes.
4. Turn popovers out of pan, loosening with small sharp knife if necessary. Sift powdered sugar over and serve immediately.
Title: Very Chocolate Pudding
Ingredients:
- 12 sugar
- 6 cornstarch
- 3 cocoa powder
- 2 1/2 milk
- 1 1/4 heavy cream
- 1 1/4 half-and-half cream
- 2 vanilla
- 12 butter
- 3
Instructions:
1. in a saucepan, whisk together sugar, cornstarch and sugar.
2. in a separate bowl mix together milk, cream, half & half, and vanilla.
3. whisk 1 c of milk mixture into sugar mixture until dissolved.
4. whisk in rest of milk mixture.
5. cook over medium heat until thick.
6. stir in chocolate chips until melted, about 1 minute.
7. remove from heat, stir in butter until melted.
8. pour into serving cups to cool.
Title: Chocolate Fudge Pudding
Ingredients:
- 1 1/2 self-raising flour
- 1/4 cocoa powder
- 1 caster sugar
- 1 1/2 milk
- 1 1/2 boiling water
- 2 butter
Instructions:
1. Preheat oven to 180c. Lightly grease an 8-cup capacity ovenproof bowl or pudding bowl.
2. Sift flour and 2 tablespoons cocoa into prepared bowl. Stir in 1/2 cup sugar. Add milk. Stir until well combined.
3. Combine remaining 1/2 cup sugar and 1 tablespoon cocoa in a small bowl. Sprinkle over surface of pudding.
4. Gently pour boiling water over the back of a large metal spoon to cover surface of pudding. Dot with butter. Bake for 35 to 45 minutes or until a skewer inserted into the centre comes out clean. Dust with icing sugar and serve with double cream or ice-cream.
Title: Coconut Milk and Cream
Ingredients:
- 2 2% low-fat milk
- 1/2 coconut
- 4 2% low-fat milk
- 1/2
Instructions:
1. To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
2. For the milk:
3. Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute.
4. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.
5. For the cream:
6. Repeat the same procedure as above only using 4 ounces of freshly grated coconut.
Title: Tanya's Apple & Peach Cobbler
Ingredients:
- 2 vanilla
- 1 cinnamon
- 1 nutmeg
- 1 brown sugar
- 1/4
- 1/8
- 3
Instructions:
1. Preheat oven to 350°F.
2. Grease a 8x8 or 9x9 pan (I like to use margarine).
3. Lay crust in pan. You may need to cut it and lay it in strips. Make sure it is up the sides as well.
4. In separate bowl, mix remaining ingredients (but not the second crust).
5. Pour in crust.
6. You may have a bit of left over crust. I like to roll them up in balls the size of a dime and put them into the filling. When it cooks it soaks up the juices and is yummy!
7. Top with remaining Crust, again you may need to cut and layer in strips.
8. Bake until crust turns a gold brown.
9. Serve with a scoop of vanilla bean ice cream.
Title: Glen’s Coconut Biscuits (Cookies)
Ingredients:
- 125 self raising flour
- 90 caster sugar
- 30 coconut
- 90 butter
- 1
Instructions:
1. Sift flour into bowl, add sugar and coconut.
2. Melt butter, add to dry ingredients with egg yolk and mix to make a firm dough.
3. Roll teaspoonsfull of mixture into balls, place on greased baking tray and flatten with fork.
4. Leave space between biscuits and bake 10-15mins at 180degC – 200degC (350degF - 400degF) or until brown.
Title: Chocolate Malt Crinkles
Ingredients:
- 8 unsalted butter
- 1/2 sugar
- 2/3 eggs
- 3 vanilla extract
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/4
- 1 1/2
Instructions:
1. In a small microwave-safe bowl, microwave the chocolate and butter on high in 15 second bursts, stirring between, until melted and smooth. Set aside to cool.
2. Sift the flour, baking powder, salt & 1/2 cup of the malted milk powder.
3. In a medium bowl use an electric mixer to beat the sugar, eggs and vanilla. Add the cooled chocolate mixture to the eggs and mix until smooth.
4. Add the sifted dry ingredients. Mix thoroughly, then refrigerate the dough, covered in the bowl, for at least 2 hours, or overnight.
5. When ready to bake, heat the oven to 350 degrees. Coat a baking sheet with cooking spray.
6. Place the remaining 1 cup of malted milk powder in a bowl. Roll the dough into tablespoon size balls, then roll in the malted milk powder and arrange 3 inches apart on the prepared baking sheet.
7. Bake for 12 minutes, or until puffed and the tops start to crack slightly. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a wire cooling rack. Repeat with the remaining dough, allowing the baking sheet to cool between batches.
8. Store in an airtight container.
Title: Cupcakes / Fairy Cakes
Ingredients:
- 113 butter
- 113 caster sugar
- 113 self raising flour
- 2 eggs
- 5 vanilla essence
Instructions:
1. Pre-heat oven to 190'C.
2. Cream butter and sugar.
3. Beat eggs. Add eggs in small amounts with SRF.
4. Fold in any left over flour.
5. Add vanilla essence.
6. Mixture should easily drop off a metal spoon. If mixture is stiff add a little milk.
7. Bake in greased and cupcake lined tin for 15 minutes.
Title: Butterfinger Candy Brownie Mix in a Jar
Ingredients:
- 1 granulated sugar
- 1 brown sugar
- 3/4 cocoa powder
- 1 all-purpose flour
- 1 1/4 baking powder
- 1 salt
- 1/2
Instructions:
1. Layer ingredients in order given in a 1 quart wide mouth canning jar. Mix flour with baking powder and salt.When placing in jar, to keep flour mixture from sifting down through the other ingredients, it helps to put flour mixture into a thin sandwich bag.or place flour mixture into bottom of jar and layer other ingredients on top.I try not to place "white on white" in the jars.looks prettier that way.Sometimes I lay jar on its side after and layer ingredients that way -- makes a pretty "sand art" type of gift.use your imagination. Place these instructions on your gift jar:.
2. Empty mix into large bowl. Empty flour mixture into jar contents.Mix thoroughly.
3. Add: 2 sticks butter, or margarine, melted.(do not use diet).4 large eggs and 2 tsps vanilla.
4. Mix until blended.
5. Pour batter into sprayed 9" X 13" pan.
6. Bake at 350* for 25 minutes.
7. Cool. Cut into squares.
8. Makes 24-30 brownies.