lumicero/recipes-ing2inst huggingface dataset:
Title: Icing - Sugar Free
Ingredients:
- 1 1/2 sugar-free instant pudding mix
- 1 3/4 milk
- 8 cream cheese
- 8
Instructions:
1. In a medium bowl, combine pudding mix and milk. Mix well and.
2. let stand until thickened.
3. In a large bowl, beat cream cheese until smooth. Add pudding.
4. and mix well. Finally, fold in whipped topping.
Title: Pumpkin Custard for Gf/Sf
Ingredients:
- 2 eggs
- 1 1/2 stevia
- 2 ground cinnamon
- 1 ground nutmeg
- 1/2 ground ginger
- 1/2
Instructions:
1. Preheat the oven to 350°F
2. Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
3. Arrange the cups in a shallow, flat-bottomed baking pan.
4. Blend pumpkin, evaporated milk, stevia and spices in a mixer.
5. Whip up your eggs till fluffy, add to mix and fold together.
6. Pour the custard into the baking cups.
7. Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
8. Remove the cups from the hot water and cool at room temperature, then refrigerate.
9. Serve warm with fresh-home made whip cream if desired.
Title: Chocolate Fudge Cake
Ingredients:
- 2 flour
- 4 baking powder
- 1 salt
- 1/4 butter
- 1 1/2 sugar
- 2 eggs
- 4 milk
- 1 1/2 vanilla
- 2 sugar
- 1/2 english walnuts
- 1
Instructions:
1. Sift together: flour, baking powder and salt.
2. Beat until light and creamy: butter and 1 1/2 cups sugar.
3. Melt chocolate; allow to cool.
4. Add butter and cooled (melted) chocolate to the creamed mixture.
5. Beat well.
6. Add sifted dry ingredients alternately with milk and vanilla.
7. Mix well after each addition.
8. In a separate bowl: beat egg whites until fluffy.
9. Gradually add to egg whites, while beating, 1/2 cup sugar.
10. Fold walnuts into egg white mixture.
11. Fold egg white and walnut mixture into chocolate mixture.
12. Spread in greased 9 x 13 pan.
13. Bake at 350 deg F for 50 minutes or until toothpick tests clean.
14. Frost or serve plain.
Title: Warm Lemon Pudding Cake
Ingredients:
- 1 butter
- 2 flour
- 3/4 sugar
- 2 fresh lemon juice
- 1/4 milk
- 1
- 2
Instructions:
1. Cream: butter; flour; sugar;ADD: yolks, beaten; lemon juice; milk;Beat egg whites stiff.
2. Fold into batter;Bake in 8" ungreased dish set in a pan of water, 350, 35 minutes.
3. When cool, flip cake onto plate.
4. Sauce is now on top.
Title: Daffodil Cake
Ingredients:
- 1 crushed pineapple
- 2 eggs
- 1 butter
- 18 coconut
- 1
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350.
2. Spray two 9" round cake pans with non-stick cooking spray.
3. Drain pineapple. Reserve juice / syrup.
4. Combine pineapple juice / syrup, eggs and 1/2 of rum extract.
5. Add cake mix and beat for 4 minutes.
6. Fold in pineapple.
7. Spoon batter into prepared cake pans.
8. Bake at 350 for 40 to 45 minutes.
9. Cool cakes and turn out of pan. Cool 1/2 hour more.
10. Prepare frosting mix and add butter and remaining rum extract.
11. Spread half of frosting between layers of cake and sprinkle with coconut.
12. Frost cake with remaining frosting and sprinkle with coconut.
Title: Cranberry Orange Rice Pudding
Ingredients:
- 1 long-grain rice
- 1 orange zest
- 1 1/2 dried cranberries
- 1/2 milk
- 4 evaporated milk
- 1 sugar
- 2/3 salt
- 1/8
Instructions:
1. Combine the rice and the zest in a 3-quart saucepan and cook rice according to package directions.
2. Combine cranberries and orange juice in a small saucepan. Bring to a simmer over medium heat. Simmer 7 minutes or until juice is absorbed. Set aside.
3. Add the milk, evaporated milk, sugar and salt to the rice Cover and stir over medium-low heat about 40 minutes until slightly thickened.
4. Stir reserved cranberries into rice mixture. Cool to room temperature. Refrigerate until serving time.
5. NOTE: You can also use the rice from Chinese take-out in this recipe!
Title: Wil's Mom's Rhubarb Angel Food Cake
Ingredients:
- 1 rhubarb
- 2 1/2 - 3 water
- 2 sugar
- 1/3 mini marshmallows
- 1 1/2
- 1
Instructions:
1. Cook 2 1/2- 3 cups cut rhubarb with 2 tbsp water (should make one cup of pulp when cooked and drained) To the still-warm pulp add: 1/3 cup sugar and 1 1/2 cup mini marshmallows- blend the pulp until the marshmallows are melted.
2. Chill thoroughly.
3. Whip one cup whipping cream until very stiff.
4. Take half of the whip cream and blend it with the chilled rhubarb mixture.
5. Cut the angel food cake into four layers.
6. Take one cup of the rhubarb mixture and spread 1/3 cup between each layer of the cake.
7. Take the remaining half cup of whip cream and add it to the remaining rhubarb mixture.
8. This will make a lighter tasting icing for the entire cake.
9. Ice the cake.
10. Chill and serve.
Title: Marble Chiffon Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 1/2 cold water
- 7 vanilla
- 3/4 cream of tartar
- 1 boiling water
- 7 sugar
- 1/2
- 1/4
- 2
Instructions:
1. Sift together the cake flour, 1 1/2 cups sugar, baking powder and salt.
2. Make a well in the center of dry ingredients and add in order: salad oil, egg yolks, cold water, and vanilla. Beat until satin smooth.
3. In a large bowl, beat egg whites and cream of tarter until very stiff peaks form. If there is a speck of grease or egg yolk, the whites won't whip up!
4. Pour egg yolk mixture in thin stream over entire surface of the egg whites, GENTLY folding to blend.
5. Remove 1/3 of the batter to a separate bowl.
6. Blend together the boiling water, 2 Tbsp sugar and unsweetened chocolate, melted; cool.
7. Gently fold chocolate mixture into 1/3 portion of batter.
8. Spoon half the light batter into UNGREASED 10 inch tube pan; top with half the chocolate batter. Repeat layers. With narrow spatula or butter knife, swirl gently through batters to marble. Leave definite areas of light and dark batters.
9. Bake in a 325 degree oven, about 65 minutes or till cake springs back when pressed lightly with finger.
10. Invert cake in pan and cool completely before removing from pan.
Title: Venetian Orange and Chocolate Cookies
Ingredients:
- 2 1/2 flour
- 1 honey
- 1/2 sugar
- 1 milk
- 1 oranges
- 2 baking soda
- 1 salt
- 1 sugar
- 2 water
- 1 3/4 cocoa powder
- 2
Instructions:
1. For cookies:
2. Cream crisco, gradually adding sugar. Stir in honey, milk and orange zest.
3. In a separate bowl sift flour, salt and baking soda.
4. Add wet and dry ingredients, stirring until smooth.
5. Roll into balls approximately 1 T sized each.
6. Bake at 325 degrees approximately 20 minutes, or until cookies are golden brown.
7. Glaze:
8. Boil sugar and water until syrupy. Add cocoa and continue cooking for 15 minutes.
9. When cookies are cool roll cookies in glaze until lightly coated. Be very careful, as the glaze will be very hot.
10. Set cookies out on a flat surface until glaze has set and cooled.
Title: Flan De Naranja (Orange Custard)
Ingredients:
- 1 milk
- 2 sugar
- 3 oranges
- 2 brown sugar
- 1 cornstarch
- 1 ground cinnamon
- 1
Instructions:
1. Heat milk, over low heat, in a small saucepan on the back burner and keep warm until ready to use.
2. In a bowl, whisk together egg yolks, sugar, and cornstarch; slowly whisk in a little of the hot milk to temper the eggs.
3. Pour egg mixture into warm milk and stir constantly until thickened a bit (flan will thicken while it is chilling in the refrigerator).
4. While the custard cools, peel oranges and divide them into sections: place into a serving bowl or mold; sprinkle oranges liberally with brown sugar (I stir and crush them a little to release some of the juice).
5. Pour cooled custard over oranges; sprinkle with cinnamon.
6. Chill, in the refrigerator at least 2 hours, loosen carefully from sides, invert onto a plate, and serve.
Title: Pineapple Delight Cake
Ingredients:
- 1 crushed pineapple
- 16 Cool Whip
- 1 vanilla instant pudding mix
- 1
- 1/4
Instructions:
1. Drain the pineapple and mix the juice with the almond extract.
2. Slice the pound cake into three layers.
3. Drizzle the pineapple juice over the cake layers.
4. Combine the pineapple, pudding mix and Cool Whip and spread between the cake layers and over the top and sides.
5. Sprinkle with almonds and refrigerate at least 1 hour before serving.
Title: Super Fudgy Chocolate Cookies
Ingredients:
- 2 1/2 butter
- 1 margarine
- 3 unsifted flour
- 2 vanilla
- 1
- 1/2
Instructions:
1. In medium saucepan, combine morsels, sweetened condensed milk, and butter.
2. Cook and stir over low heat until morsels are melted.
3. Remove from heat, add remaining ingredients; mix well.
4. Divide dough into one-thirds, shape each into 8-inch roll.
5. Wrap in wax paper. Chill until firm (about 2 hours).
6. Preheat oven to 350°.
7. Cut into 1/4-inch slices.
8. Place on ungreased cooking sheet. Bake 7-9 minutes or until top is slightly crusted.
Title: Jaffa Cake
Ingredients:
- 2 Splenda sugar substitute
- 1/2 unsweetened applesauce
- 1/2 bicarbonate of soda
- 3/4 oranges
- 2 chocolate chips
- 1/2 self raising flour
- 2
Instructions:
1. Grease a small loaf pan.
2. Beat egg whites until soft peaks form, gradually beat in Splenda.
3. Mix apples and bicarbonate soda, being careful as it will froth a little.
4. Carefully fold in apples in egg whites along with grated rind from the oranges and chocolate chips.
5. Stir in sifted flour and juice from oranges and place in prepared tin and cook in moderate oven for around 30-40 minutes.
6. For icing mix together 3/4 cup icing sugar and 1 to 2 tablespoons of orange juice.
Title: Cream Puff Cake
Ingredients:
- 1/2 margarine
- 1 water
- 1 flour
- 4 eggs
- 8 cream cheese
- 2 1/2 milk
- 2 vanilla pudding mix
- Cool Whip
Instructions:
1. Boil Margarine and water together.
2. Add flour and mix.
3. Add eggs, one at a time, beating after each one.
4. Spread in ungreased 9 x 13- inch pan.
5. Bake 30 minutes at 350 degrees.
6. Cool completely.
7. Filling: Whisk filling ingredients together and spread over baked crust.
8. Top with Cool Whip.
9. Squeeze Magic Shell on top and refridgerate until ready to serve (at least 3 hours).
Title: Marbled Pecan Pound Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 3 shortening
- 5 sugar
- 3 eggs
- 1/2 flour
- 1/4 baking powder
- 1 salt
- 1 milk
- 1 vanilla extract
- 1 shortening
- 1/2 pecans
Instructions:
1. Preheat oven to 350°F
2. Grease and flour a 10 inch tube pan.
3. Beat butter and 1/2 cup shortening together until creamy.
4. Gradually add sugar; beat at medium speed for 5-7 minutes.
5. Add eggs one at a time, and beat just until the yellow disappears. Combine flour, baking powder, and salt; add to butter mixture alternating with milk; mixing at low speed just until blended after each addition.
6. Stir in vanilla.
7. Combine chocolate and 1 tablespoon shortening in a small saucepan and cook over low heat, stirring constantly, until butter melts.
8. Remove 2 cups batter and add chocolate mixture, stirring until blended. Pour 1/3 of remaining plain batter into the tube pan; top with 1/2 of the chocolate batter.
9. Repeat layers, ending with a plain batter layer.
10. Gently swirl with a knife to marble the batter, and sprinkle with pecans.
11. Bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
12. Cool in the pan for 10-15 minutes before removing and allowing to cool completely on a wire rack.
Title: Bordo Date Banana Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 1 banana
- 1 dates
- 1 crushed pineapple
- 2 cake flour
- 1/2 baking soda
- 1 baking powder
- 1/2 milk
- 1/2
Instructions:
1. cream sugar and butter
2. add bananas
3. add pineapple
4. sift dry ingredients 3 times.
5. mix in nuts and dates
6. add alternately with the milk.
7. bake in moderate oven 350 35 to 40 minutes using 2 8 inch cake pans or 1 9 inchform pan frost with caramel icing.
Title: Strawberries in Raspberry Sauce
Ingredients:
- 1 1/2 fresh raspberries
- 1 frozen unsweetened raspberries
- 1/4 salt
- 2 -4 vanilla extract
- 2 sugar
- fresh strawberries
Instructions:
1. In a blender or food processor fitted with the steel blade, combine the raspberries, salt, and vanilla. Puree until smooth. Pass the puree through a fine strainer into a bowl, pressing down on the pulp to get every bit of the juice. Taste as you stir in sugar, one teaspoon at a time.
2. Set aside 6 whole strawberries for garnishes. Fold the raspberry sauce into the remaining berries.
3. Serve right away or hold up to an hour. Spoon into bowls and enjoy at room temperature.
Title: Nectarine, Fig and Ricotta Cake
Ingredients:
- 3 nectarines
- 150 figs
- 1/2 lemon
- 200 plain flour
- 1 baking powder
- 150 caster sugar
- 1/2 sea salt
- 100 butter
- 150 vanilla extract
- 1 eggs
- 2 sour cream
- 200 ricotta cheese
- 250 icing sugar
Instructions:
1. Remove pits from nectarines and cut into small pieces along with the figs. Sprinkle with lemon juice. Set aside.
2. In a mixing bowl, use your fingers to combine flour, baking powder, sugar, sea salt, lemon zest, almonds, butter and vanilla. Scoop out one cup of batter and reserve in the fridge for the crumble.
3. Use a hand mixer and slowly add eggs and cream to the rest of the batter, mixing until creamy.
4. Pour ½ of the batter into the greased and lined with parchment paper 20 cm spring form pan and sprinkle ½ of the cut up fruits. Spread ½ of the ricotta.
5. Pour remaining cake batter over the ricotta and then sprinkle over the remaining fruits and then the remaining ricotta cheese. Sprinkle the reserved crumble on top.
6. Bake in the preheated oven at 190°C for about 1 hour 15 minutes, or until toothpick comes out clean.
7. Remove from oven and allow to cool 15 mins in the pan before removing the outside ring of the spring form pan. Allow to cool completely before sprinkling with powdered sugar and garnishing with figs.
Title: Peach Chiffon Jello
Ingredients:
- 1 sugar-free peach gelatin mix
- 1/4 boiling water
- 2 peach yogurt
- 1 Cool Whip
- 1
Instructions:
1. Dissolve Jello in the water.
2. Add the yogurt and to the jello and whisk together to incorporate.
3. Add Cool Whip and, with a rubber spatula, mix together thoroughly.
4. Add the peaches (as much as you prefer saving a few whole ones for the top).
5. Mix thouroughly.
6. Pour into a serving bowl (I prefer to use a glass bowl).
7. Put into the fridge until set.
8. Top some peaches and a dollop of Cool Whip before serving.
Title: Tortino Di Cioccolato
Ingredients:
- 1/2 unsalted butter
- 115 granulated sugar
- 202 eggs
- 4 table salt
- 40
- 1
Instructions:
1. Preheat the oven to 400°F Melt the butter. Combine chopped chocolate with 2/3 cup plus 1 tbsp of sugar then add hot melted butter. Stir a few times, then let stand 3-4 minutes to melt chocolate. Stir until smooth.
2. Beat egg yolks in a large bowl, then slowly whisk in chocolate mixture, then add breadcrumbs. Stir until well-combined.
3. Beat egg whites and salt, either in a stand mixer with the whisk attachment, or with a hand-held electric mixer, at medium speed. When foamy, reduce speed to low and gradually add remaining 1/3 cup sugar. Increase speed back to medium and whip until stiff, shiny peaks form; do not overwhip. Fold egg whites into chocolate mixture in three or four equal portions.
4. Line 12 muffin cups with paper liners. Fill each liner about 3/4 full. Bake in preheated oven until puffed and just set in the center, about 10 minutes. Remove from oven and transfer to a rack until completely cool. Store in an airtight container at room temperature for up to 3 days.
Title: Hospitality Cake
Ingredients:
- 1 eggs
- 2 cream cheese
- 1/4 sugar
- 2 Splenda sugar substitute
- 1 nutmeg
- 1/4 milk
- 2 dark sweet cherry
- 1 cherries
Instructions:
1. Preheat oven to 350°F
2. Use two 8- or 9-inch round layer cake pans.
3. Mix, bake and cool cake as directed on package.
4. Split ONLY ONE LAYER into 2 thin layers.
5. Soften cream cheese.
6. Add sugar, nutmeg and milk; beat until smooth.
7. Measure out 3/4 cup of the mixture and stir chopped cherries into this 3/4 cup of mixture.
8. Spread half of the cherry cream cheese mixture on top of one thin cake layer.
9. Place the unsplit cake layer on top and spread with remaining cherry cream cheese mixture.
10. Top with remaining thin cake layer.
11. Frost sides and top of cake with the reserved plain cream cheese mixture.
12. Garnish top of cake with whole fresh cherries or cherry halves, if desired.
13. Store cake in refrigerator.
Title: Chocolate Pudding (Raw)
Ingredients:
- 2 avocados
- 1/2 - 3/4 coconut cream
- 1/4 vanilla
- 2 sea salt
- 1 cinnamon
- 1 bananas
- 1 strawberry slices
Instructions:
1. Place everything in a high-power blender or food processor and blend on high until very smooth. You may need your temper /spoon to move the contents a little so the motor doesn't bog down on you.
2. Keep stored in an air-tight container in the fridge if not eating right now.
Title: Banana Cake Pops
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1/2 cinnamon
- 1/4 salt
- 1 sugar
- 1/3 eggs
- 2 vanilla
- 1/2
- 1
Instructions:
1. Combine all ingredients. Beat for 2 minutes.
2. Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Title: Arabian Delight
Ingredients:
- 500 pitted dates
- 4 bananas
- 500 rose water
- 1 nutmeg
Instructions:
1. Slice the bananas and halve the dates.
2. Arrange in layers either in 4 individual glass dishes, or in one large glass dish.
3. Sprinkle with the rosewater.
4. Pour over the cream, and top with freshly-grated nutmeg to taste.
5. Cover and chill in refrigerator for 2 hours.
6. Serve and enjoy!
Title: Spice Cream Pudding With Satin Sauce
Ingredients:
- 1 butter
- 1 brown sugar
- 3 molasses
- 1/2 salt
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 clove
- 1 raisins
- 1/2 egg
- 1/8 water
- 1/2 molasses
- 1 salt
- 1 lemon juice
- 3/4 vanilla
- 1/4
- 2
- 1
Instructions:
1. PUDDING: Combine bread crumbs and milk and mix with butter, sugar and molasses. Sift together the dry ingredients and stir. Blend raisins. Pour in 1 quart casserole. Bake at 350°F for 20-25 minutes. Serve hot with Satin Sauce.
2. SATIN SAUCE: Beat egg and water in a saucepan until foamy. Stir in molasses and salt. Cook over low heat 1 minute, stirring constantly. Remove from heat and stir in lemon juice and vanilla. Serve hot.
Title: YUM YUM Funnel Cakes!!!
Ingredients:
- 2 eggs
- 1 1/2 milk
- 1/4 brown sugar
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- confectioners' sugar
Instructions:
1. Combine the eggs, milk and brown sugar in a large mixing bowl.
2. In a separate bowl, combine the flour, powder and salt and beat into egg mixture until smooth.
3. In a chicken fryer or electric skillet, heat at least a half inch of oil to 375 degrees.
4. (I used a chicken fryer and had to keep the heat on high the whole time) Using a measuring cup or a funnel (keep your finger over the bottom of the funnel) and using a about a 1/2 cup of batter, release your finger and move the funnel or measuring cup in a spiral motion, forming the cake.
5. (Pour from several inches above the hot oil) Fry for about 2 minutes on each side or until golden brown.
6. Remove with tongs and place on paper plate or paper towels.
7. Repeat with remaining batter.
8. Dust each with confectioner's sugar and serve warm.
Title: Earl Grey Chocolate Pudding Cake
Ingredients:
- 2 tea bags
- 1 boiling water
- 3/4 brown sugar
- 3 cake flour
- 3/4 baking powder
- 2 egg
- 1 granulated sugar
- 1 unsalted butter
- 1/3 milk
- 3 vanilla
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Butter an 8-inch square baking dish.
3. Place tea bags in heatproof bowl; pour boiling water over. Let steep 8 minures. Remove and discard tea bags.
4. Stir in brown sugar and and 3 tablespoons cocoa powder.
5. Sift flour with remaining cocoa pwder and baking powder in separate bowl.
6. In a large bowl, combine egg with sugar, melted butter, milk and vanilla.
7. Stir flour mixture into egg mixture.
8. Spread in prepared baking dish. Carefully pour tea mixture over batter but do not mix it inches.
9. Bake 25 minutes. Cool 5 to 10 minutes.
10. Serve warm.
Title: Whipped Cream Pastries With Jam and Coffee Glaze
Ingredients:
- 1 frozen puff pastry
- 2 water
- 1 water
- 1 instant espresso powder
- 6 powdered sugar
- 1/4 unflavored gelatin
- 2 sugar
- 1/2 vanilla extract
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 400°F.
2. Line heavy large baking sheet with parchment paper.
3. Roll out pastry on floured surface to 15x12-inch rectangle.
4. Cut crosswise into three 12x5-inch strips.
5. Transfer 2 pastry strips to prepared sheet, spacing evenly (freeze third strip for another use).
6. Pierce pastry all over with fork; freeze 10 minutes.
7. Bake pastry strips until golden and puffed, about 15 minutes.
8. Transfer baking sheet to rack; cool pastry.
9. Using long serrated knife, trim top side of pastry layers horizontally so that they are flat and even. (Pastry can be prepared 8 hours ahead. Store airtight at room temperature.).
10. Combine 2 teaspoons water and espresso powder in medium bowl; stir to dissolve.
11. Mix in enough powdered sugar by tablespoonfuls to form thick spreadable icing.
12. Spread icing over bottom side of 1 pastry sheet. Let stand until icing sets, about 20 minutes.
13. Place remaining 1 tablespoon water in heavy small saucepan. Sprinkle gelatin over; let stand 10 minutes to soften.
14. Add 2 tablespoons cream to gelatin mixture and stir over medium-low heat until gelatin dissolves, about 1 minute; remove from heat.
15. Pour 1/2 cup cream into large bowl.
16. Add 1 tablespoon sugar, vanilla and gelatin mixture and beat to stiff peaks.
17. Place second pastry strip on work surface, trimmed side up; spread jam over.
18. Top with dollops of whipped cream; spread gently to cover.
19. Top with iced pastry, iced side up.
20. Refrigerate at least 1 hour and up to 3 hours.
21. Using serrated knife, carefully cut pastry crosswise into 8 slices.
Title: Peanut Butter Cake
Ingredients:
- 1/8 crunchy peanut butter
- 1 1/2 butter
- 1/2 sugar
- 1/2 egg
- 1/4 vanilla extract
- 1/2 self raising flour
- 1/4 milk
Instructions:
1. Preheat oven to 180 degrees Celsius.
2. Put paper cupcake liners in 6 muffin cups and set the muffin pan aside.
3. Mix peanut butter, butter, sugar in a bowl and blend for 1-2 minutes.
4. Then add egg and vanilla extract and beat for 2 minutes.
5. Add the flour and milk and beat until well blended.
6. Spoon batter to the muffin cups.
7. Bake for 20 mins or until well risen.
8. Turn on to a wire wack to cool.
Title: Old Fashioned Brownies
Ingredients:
- 1 walnut pieces
- 4 extra-large eggs
- 1 1/2 sugar
- 10 unsalted butter
- 1/2 vanilla extract
- 1 all-purpose flour
- 2 all-purpose flour
- 3/4
Instructions:
1. Preheat oven to 325°; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
2. Put the walnut pieces in an ovenproof dish and lightly toast in the preheated oven for about 10 minutes.
3. Remove from the oven and leave to cool; dont' turn off the oven.
4. Meanwhile, break the eggs into a mixing bowl.
5. Use a hand-held mixer to beat them until frothy; then beat in the sugar.
6. Beat for a minute then, still beating constantly, add the melted butter in a steady stream.
7. Beat for 1 minute more, then add the vanilla extract.
8. Sift the flour and cocoa directly into the bowl and stir in with a wooden spoon.
9. When thoroughly combined stir in the toasted walnuts.
10. Transfer the mixture to the prepared pan, spread evenly, and level the surface.
11. Bake in the preheated oven for about 25 minutes, until a pick comes out just clean.
12. Remove the pan from the oven.
13. Leave the brownie to cool completely in the pan before removing and cutting into 16 pieces.
14. Store in an airtight container.