lumicero/recipes-ing2inst huggingface dataset:
Title: Ginger Biscotti With White Chocolate
Ingredients:
- 2 1/4 flour
- 2 eggs
- 1 sugar
- 1/3 brown sugar
- 1/3 butter
- 1 molasses
- 1/2 vanilla
- 1/4 white chocolate
- 1/2 salt
- 2 baking powder
- 1 1/2 cinnamon
- 1 1/4 ginger
- 1/2 ground cloves
- 1/4 allspice
- 6 white chocolate
Instructions:
1. Blend white and brown sugars, chopped chocolate, butter, eggs, molasses and vanilla.
2. Stir in flour, salt, baking powder, cinnamon, ginger, cloves and allspice.
3. Stir into a stiff dough.
4. Dough will be fairly dry.
5. Roll out to a thickness of 1/2 inch and cut into preferred shapes.
6. Preheat oven to 350F and bake on a cookie sheet for about 25 minutes (this biscotti is only baked once).
7. Let cookies cool, then dip into melted white chocolate.
Title: Cigar Kifli
Ingredients:
- 2 all-purpose flour
- 1 alum
- 1 sweet butter
- 12 ground walnuts
- 12 confectioners' sugar
- 5 granulated sugar
- 1 3/4
Instructions:
1. For the Dough:.
2. Combine flour, alum powder and butter, blending well with fingers.
3. Add egg yolks, ONE AT A TIME, mixing well after each.
4. Knead until like pie dough, first in mixing bowl and then on lightly floured board.
5. At this stage, dough will be very soft and mushy looking, but don't panic.
6. Make walnut sized balls of dough and refrigerate overnight in covered container.
7. Next day make the filling.
8. For the filling:.
9. Beat egg whites until very stiff.
10. Fold in ground nuts and confectioners sugar.
11. Set it aside.
12. Assembly:.
13. Roll out balls of dough, one piece at a time on floured board.
14. Roll thin, to about a three inch diameter.
15. Working fast, place about one teaspoon of filling on dough circle.
16. Roll into cigar shape, keeping filling inside.
17. Work with only one small group of dough balls at a time and keep rest chilled until ready to use.
18. Place seam side down on ungreased cookie sheets and bake in 350 degree F. oven for 15 to 17 minutes, until golden brown.
19. Roll while warm in about one cup of granulated sugar that has been mixed with a packet of vanilla sugar or two tablespoons home-made vanilla sugar.
Title: Chocolate Cream Dessert
Ingredients:
- 3/4 butter
- 1 margarine
- 1 egg
- 1 cream cheese
- 1 sugar
- 4 milk
- 3 instant chocolate pudding mix
- 2 chocolate curls
- 2
Instructions:
1. In a bowl, cut the butter into the cake mix until crumbly. Add egg and mix in with fork or wooden spoon. Press into a 13x9x2 greased pan. Bake at 350°F for 15-18 minutes. Cool Completely.
2. In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup of whipped topping. Spread over baked crust. Refrigerate.
3. Whisk together the milk and pudding and spread over cream cheese. Let the pudding set for a while in the fridge and cover it with the left over whipped topping. Decorate with the chocolate curls.
Title: Banana Pudding
Ingredients:
- 3 vanilla instant pudding mix
- 5 sour cream
- 8 Cool Whip
- 12 banana
Instructions:
1. Mix pudding and milk, then add sour cream.
2. and half of cool whip mix well.
3. Layer a 9x13 inch pyrex dish with the wafers, place sliced bananas on top of them then add pudding make another layer.
4. You can spread rest of cool whip on top,.
5. but I put the whole 12 ounces to the pudding mixture--then I add whipped cream.
6. for the top
7. I also use skim milk for our regular milk so.
8. I use 4 cups skim milk and 1 cup whipping.
9. cream to the skim milk.
Title: Egg-yolk Sponge Cake
Ingredients:
- 1 2/3 flour
- 1 1/2 baking powder
- 1/2 salt
- 8 egg
- 1 sugar
- 1 1/2 boiling water
- 1
- 1/2
- 3/4
Instructions:
1. Preheat oven to 325 ° F (165 ° C).
2. Sift together twice: flour, baking powder, and salt.
3. In large mixing bowl beat egg yolks and whole egg with an electric mixer until thick and lemon colored (about 5 minutes).
4. Gradually add sugar, beating after each addition.
5. This should take about 10 minutes.
6. Fold in orange rind, orange juice, and lemon extract.
7. Sift dry ingredients into egg and sugar mixture and fold in.
8. Do not stir or beat.
9. Add boiling water and fold in quickly, just until liquid is blended.
10. Pour batter into one ungreased 10-inch tube pan.
11. Bake at 325° F for 60 to 65 minutes.
12. Turn cake over in pan on wire rack or neck of bottle and let cake hang for 1 hour or until cool.
13. Loosen cake sides from pan with metal spatula or thin knife and shake from pan.
14. Dust lightly with confectioners' sugar.
Title: Chocolate-Peanut Butter Layered Cupcakes
Ingredients:
- 1 1/2 flour
- 1/3 brown sugar
- 1 baking soda
- 1 salt
- 1/4 water
- 1/3 white vinegar
- 1 vanilla
- 1 egg
- 1/2 cream cheese
- 1 peanut butter
- 1 granulated sugar
- 3/4 sugar
- 1/3
- 1/4
Instructions:
1. Heat the oven to 350°F Place a paper baking cup in each of 18 regular-size muffin cups.
2. In a large bowl, mix the flour, cocoa, brown sugar, baking soda, and salt. Add the oil, water, vinegar, and vanilla to the flour mixture, stirring just until smooth.
3. In another large bowl, beat the egg, cream cheese, peanut butter, and granulated sugar with electric mixer on medium speed until smooth. Add the confectioner's sugar, beat until creamy.
4. Spoon 1 level tablespoon chocolate batter into each cup, evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
5. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean (do not over bake). Cool in the pan for 15 minutes. Remove from the pan to a cooling rack, cool for 15 minutes. Serve warm or cool.
Title: Fat Witch Cocoa Brownies
Ingredients:
- 12 unsalted butter
- 1/2 sugar
- 1 1/2 eggs
- 4 pure vanilla extract
- 1 unbleached flour
- 3/4 salt
- 1/2
Instructions:
1. Grease a 9x 9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°.
2. In a small saucepan, heat the butter over low heat just until melted, but not brown.
3. Set aside to cool for 5 minutes.
4. Add the cocoa powder and sugar to the butter; whisk until blended.
5. Add in the eggs one at a time, whisking after each addition until the mixture is smooth and shiny.
6. Add in the vanilla; whisk to mix inches.
7. Measure the flour and salt and sift together into the batter; mix the batter gently until well combined and no trace of the dry ingredients remains.
8. At this point, if desired, stir in any extras like walnuts.
9. Spread the batter evenly in the prepared baking pan and bake for 30 minutes or until tests done with toothpick (comes out clean or with only crumbs, not batter, on it).
10. Remove from the oven and cool on a rack for 1 hour; cut just before serving.
Title: Kentucky Butter Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 2 vanilla
- 1 baking powder
- 1 salt
- 1/2 baking soda
- 1 sour cream
- 3 flour
- 1 sugar
- 1/4 water
- 1/2 butter
- 1 vanilla
- confectioners' sugar
Instructions:
1. Preheat the oven to 325F.
2. Lightly butter or spray a tube or bungt pan.
3. Place the butter and sugar in a large bowl and mix with an electric mixer on medium speed for 2 minutes or until creamy. Add the eggs one at a time, mixing well after each addition. Add the vanilla, baking powder, salt, and baking soda and mix for 1 minute. Alternately add the sour cream and flour, one-third at a time, mixing after each addition. Mix for 3 minutes after all of the sour cream and flour are added. Spoon the batter into the prepared pan and bake for 60-75 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and poke holes in the cake with a skewer while it is still warm. Meanwhile, prepare the sauce: Place the sugar, water, and butter is a small saucepan and cook over medium-high heat for 5 minutes or until the sugar is dissolved. Add the vanilla and stir until combined. While the cake is still warm, spoon the sauce over the holes and then allow it to cool completely. Run a knife around the edge of the pan and invert the cooled cake onto a serving platter. Sprinkle with confectioners sugar.
Title: Frosted Brown Sugar Pound Cake
Ingredients:
- 3 flour
- 1/2 baking powder
- 1 salt
- 1 1/3 butter
- 3/4 sugar
- 1 brown sugar
- 5 eggs
- 1 evaporated milk
- 1 vanilla extract
- 1 brown sugar
- 1/2 evaporated milk
- 1/2 butter
- 1 vanilla extract
- 1/2 baking powder
Instructions:
1. For the cake sift the flour, baking powder and salt together. Cream the butter, sugar and brown sugar in a mixing bowl until light and fluffy. Beat in the eggs 1 at a time. Add the sifted dry ingredients alternately with the evaporated milk, mixing well after each addition. Stir in the vanilla.
2. Spoon into a greased and floured 10 inch tube pan. Bake at 325*F for 1 1/4 hours. Cool inthe pan for 10 minutes. Remove to a wire rack to cool completely.
3. When cool, carefully slice the cake in half through through the middle.
4. For the frosting, combine the brown sugar, evaporated milk and butter in a saucepan and bring to a boil Cook for 3 minutes, stirring frequently. Remove from heat and stir in the vanilla and baking powder. Place in a pan of ice water and beat until of spreading consistency.
5. To assemble, spread the frosting between the layers and over the top and side of the cake.
6. You may prepare this cake in 2 loaf pans if preferred and bake for 45 to 60 minutes or until tests done.
Title: Deconstructed Reconstructed Baked Apples
Ingredients:
- 4 granny smith apples
- 1 brown sugar
- 4 maple syrup
- 1 raisins
- 1/4 Kahlua
- 1/2
- 1/4
Instructions:
1. Preheat oven to 425°F.
2. Slice off the top and bottom of each apple so that there is a flat surface on each end.
3. Core the apples and slice each one into four equal slices (16 circular slices with holes in the middle).
4. Spread the apple slices on a parchment paper covered sheet pan and sprinkle each with a little lemon juice; follow this with a liberal sprinkling of brown sugar.
5. Place the tray in the oven and bake till the brown sugar is melted and the apple softened(about 10 minutes--depending on the thickness of the apple slices).
6. While the apples are roasting, warm the raisins in the Kahlua over medium low heat .
7. Beat the cream till stiff, adding in the maple syrup as you go (taste it--you may prefer more or less maple syrup--it shouldn't be overly sweet.
8. Have four serving dishes ready.
9. Remove apples from oven and place one on each plate.
10. Coat each with a thin layer of cream and top with another apple slice, repeating until each plate has a neat stack of apple slices and end with cream.
11. Place the raisins in the apple centers and drizzle some of the Kahlua around the plate (a squeeze bottle will allow you to decorate the plate a bit).
12. The cream is easiest and prettiest to put on using a pastry bag or you can just dip the apple slices (using tongs) into the cream.
Title: Chocolate Walnut Biscotti
Ingredients:
- 4 granulated sugar
- 1 all-purpose flour
- 1 3/4 baking soda
- 1/3 salt
- 1 eggs
- 1/4 vanilla extract
- 3 walnuts
- 1
- 2 1/4
Instructions:
1. Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
2. In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
3. In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
4. In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
5. Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
6. Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
7. Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
8. Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
9. Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
10. Leave the oven set at 300°F.
11. Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
12. Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
13. Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
14. Transfer the cookies to wire racks to cool.
15. Store in an airtight container at room temperature for up to 1 month.
Title: School Days Peanut Butter Cookies 1930s/1940s
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 1/4 flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Cream the butter and the peanut butter together. Add the sugar gradually creaming thoroughly.
2. Add the egg to the creamed mixture.
3. Sift flour once before measuring.
4. Sift the flour, soda, baking powder and salt together and add to the creamed mixture.
5. Chill dough well.
6. Then form into balls the size of walnut.
7. Place on a lightly floured greased baking sheet.
8. Flatten with a fork dipped in flour making a criss-cross patter.
9. Bake for 10 to 12 minutes at 375F to make about 4 dozen cookies.
Title: Berry Trifle
Ingredients:
- 1 dry sherry
- 1/2 French vanilla instant pudding
- 1 cream cheese
- 1 sweetened condensed milk
- 1 frozen strawberries
- 1 frozen blueberries
- 1 frozen raspberries
- 1
Instructions:
1. Butter and flour a 13 by 9-inch baking pan. Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water. When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
2. Cut the cake into large chunks, about 1 1/2 inches wide and set aside.
3. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold 1/2 the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
4. To assemble: In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the berries, and 1/3 of the custard. Continue layering, ending with custard. Refrigerate for at least 4 hours before serving. Serve with remaining whipped topping if desired.
Title: Sand Kage
Ingredients:
- 1 sugar
- 1 1/2 butter
- 6 eggs
- 1 potato flour
- 2 flour
- 1 vanilla extract
Instructions:
1. Let the butter soften to room temperature.
2. Separate the eggs and let them come to room temperature.
3. Cream sugar and butter well.
4. Add egg yolks one at a time, beat well in between.
5. Add sifted flour and vanilla, keep on mixing well. You can use cornstarch if you can't find potato flour.
6. Last, add the stiff beaten egg whites.
7. Bake 50-60 minutes in a 350 degree F oven.
8. This is one of the most used cakes on the Danish coffee table. Enjoy!
Title: Melomakarona (Greek Honey Cookies)
Ingredients:
- 1 olive oil
- 6 sugar
- 6 brandy
- 2 baking powder
- 3 3/4 ground cloves
- 1 baking soda
- 1/2 honey
- 1/2 sugar
- 2 water
- 2 ground cinnamon
- 2 walnuts
- 1
- 2
Instructions:
1. COOKIES ~.
2. Preheat oven to 350 degrees F.
3. Beat together first 4 ingredients. Sift flour, baking powder, cloves, and baking soda 3 times.
4. Add the sifted dry ingredients to the oil mixture and knead gently.
5. Pinch off 2 1/2 tablespoons portions of dough and form into little flat oblongs (football shapes). Place on a parchment-lined baking sheet 2-inches apart.
6. Bake in oven at 350 degrees F for 30 minutes.
7. SYRUP ~.
8. Boil honey, sugar, water, and cinnamon for 5 minutes.
9. Pour syrup over hot melomakarona cookies.
10. Allow to soak for 15 minutes, take them out of the syrup and place on large plate.
11. Sprinkle with finely chopped walnuts.
Title: No Fail Fudge
Ingredients:
- 1 butter
- 1/2 butter
- 3 1/2 confectioners' sugar
- 1/2 salt
- 1/4 milk
- 1/4 vanilla extract
- 1
Instructions:
1. Line an 8-in. square pan with foil and greased the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners' sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours.
2. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Title: Caramel Apple Salad
Ingredients:
- 1 instant butterscotch pudding mix
- 1 crushed pineapple
- 2 Red Delicious apples
- 1 Cool Whip
- 1 mini marshmallows
- 1
- 1/4
Instructions:
1. In large bowl, add dry pudding mix to Cool Whip, and beat until blended, scraping bottom and sides of bowl.
2. Add remaining ingredients and mix well.
3. Turn into serving dish and sprinkle with crushed peanuts.
4. Cover and refrigerate overnight.
Title: Halloween Brownie Pizza
Ingredients:
- 1 water
- 1/2 egg
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F
2. Line a 12-inch round pizza pan with foil; grease foil.
3. Prepare brownie mix as directed on package, using the water, oil and egg; spread in foil-lined pan.
4. Bake for 30 to 34 minutes; do not overbake; cool completely.
5. Frost brownie with vanilla frosting.
6. Make a spider web by piping the decorating icing in a spiral pattern, using the round tip; start the spiral pattern at the outside and keep the lines about ¾ inch apart; using a toothpick or knife, draw lines outward through frosting starting at center of brownie.
7. To make spider, cut gumdrop crosswise into thirds; place smaller rounded end on brownie, rounded side up, to form body of spider; cut 4 thin strips from each remaining gumdrop slice to form legs; Place next to spider body.
Title: Sugar-Free Cream Cheese Frosting
Ingredients:
- 1 1/2 light cream cheese
- 1 1/2 margarine
- 16 Equal sugar substitute
- 2 vanilla
- 2 1% low-fat milk
Instructions:
1. Beat together cream cheese and margarine. Then stir in Equal®, vanilla and milk until powder is moistened. Beat until smooth.
2. Frosts 2 - 9" round layers of cake or two dozen cupcakes.
Title: Jessie's Norwegian Apple Cake
Ingredients:
- 100 margarine
- 180 sugar
- 1 egg
- 250 flour
- 2 baking powder
- 15 milk
- 4 apples
- cinnamon
- sugar
Instructions:
1. Beat the margarine and sugar till creamy. Beat in the egg.
2. Sift the baking powder together with flour. Mix in the flour and milk a little at a time until batter is smooth.
3. Pour batter into a greased round baking tin. Stick the wedges into the batter all over in a circular pattern.
4. Sprinkle some cinnamon powder and sugar on top before baking at 180C in about 45 minutes to 1 hour. Serve warm with ice-cream or whipped cream and coffee.
5. Note: Green apples (granny smith) would be better as it has a little sour taste but any type of apples will do too.
Title: Graham Norton's Roasted Peaches With Amaretto
Ingredients:
- 4 amaretto liqueur
- 4 white sugar
- 1 maple syrup
- 2 creme fraiche
- 2 amaretti
- 4
Instructions:
1. Preheat the oven to 350 degrees.
2. Bring a pan of water to the boil.
3. Plunge the peaches in for approximately 30 seconds - this makes the skin easier to peel.
4. Drain and refresh in cold, iced water.
5. Carefully peel the peaches once cool.
6. Cut in half and remove the stones.
7. In a large bowl mix the peach halves with the amaretto and maple syrup.
8. Sprinkle over the sugar and mix well.
9. Allow the peaches to sit in the marinade for a few minutes.
10. Place the peaches, cut side up, on a non-stick baking tray.
11. Spoon the marinade into the holes in the peaches to keep them moist while cooking, pour over any excess.
12. Sprinkle with a little extra sugar.
13. Bake in the oven for approximately 5- 8 minutes, then remove and baste with the cooking juices, return to the oven to for a further 5 minutes, or until the peaches are tender.
14. Remove from the oven.
15. Serve two peach halves per person, cut side down on the plate.
16. Spoon a little crème fraiche on each plate and drizzle the remaining juices over the crème fraiche.
17. Lightly crush the Amaretti biscuits and sprinkle over the plates.
Title: Rolo Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla extract
- 2 1/4 all-purpose flour
- 1 baking soda
- 3/4 walnuts
- 1 white sugar
- 1
- 48
Instructions:
1. Beat butter til creamy. Gradually add sugars, beat well. Add eggs and vanilla, beat well. Combine flour, baking soda and cocoa. Gradually add to butter mixture, beating well. Stir in ½ cup nuts (optional). Cover and chill at least 2 hours.
2. Preheat oven to 375°F.
3. Combine remaining ½ cup nuts with the 1 tablespoons sugar. Divide dough into 4 parts. Work with one part at a time leaving the rest in the fridge. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate-covered caramel. Roll into ball. Dip one side into sugar.
4. Place sugar-side up 2 inches apart on baking sheets. Bake for 8 minutes. Let cool one minute. Remove to wire rack and cool completely.
Title: Tasty Fruit Loaf
Ingredients:
- 150 prunes
- 10 dried pear halves
- 5 water
- 5 bananas
- 2 self raising flour
- 2
- 1
- 1/2
- 1
Instructions:
1. Place all of the dried fruit in a pot with the water.
2. Bring to boil and simmer for 5 minutes.
3. Cover and cool.
4. Remove 10 of the apricot halves and blend to a puree with the cooking liquid and the bananas.
5. Place in a mixing bowl with the rest of the ingredients and lightly mix.
6. Line the bottom of a greased loaf tin with baking paper.
7. Pour mixture into tin.
8. Bake at 180 degrees celsius for approximately 40 minutes or until a skewer comes out clean.
9. Cool in the tin for about 10 minutes.
10. Turn loaf onto a cake rack to cool.
Title: Pineapple Upside-Down Cake
Ingredients:
- 1/2 brown sugar
- 1/4 butter
- 6 pineapple slices
- 6 maraschino cherries
- 2 eggs
- 1/2 sugar
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/4
Instructions:
1. Heat oven to 350.
2. In small bowl, combine brown sugar and butter and blend well.
3. Spread in bottom of ungreased 9 inch round cake pan.
4. Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.
5. In small bowl, beat egg yolks until thick and lemon-colored.
6. Gradually add sugar and beat well.
7. Add flour, baking powder, salt, and pineapple juice and mix well.
8. In another small bowl, beat egg whites and lemon-colored.
9. Gradually add sugar and beat well.
10. Add flour, baking powder, salt, and pineapple juice and mix well.
11. In another small bowl, beat egg whites until stiff peaks form.
12. Fold into batter.
13. Pour batter evenly over pineapple slices and cherries.
14. Bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean.
15. Cool upright in pan 2 minutes.
16. Invert cake onto serving plate.
17. Serve warm with whipped cream.
18. *If high altitude (3500 to 6500 feet): Increse flour to 3/4 cup plus 3 tablespoons. Bake at 375 for 30 to 35 minutes.
Title: Grandpa's Favorite Blondies
Ingredients:
- 1/4 butter
- 1 brown sugar
- 1 egg
- 3/4 flour
- 1 baking powder
- 1/2 salt
- 1/2 vanilla
- 1/2 walnuts
Instructions:
1. Preheat to 350, grease 8" square pan.
2. Melt butter.
3. Stir in brown sugar, cool.
4. Stir in egg.
5. Stir in flour, baking powder, and salt.
6. Stir in vanilla and walnuts.
7. Bake 25 minutes, until only a slight imprint remains when touched lightly with finger. Don't overbake! Cut into bars while warm.