lumicero/recipes-ing2inst huggingface dataset:
Title: Diet Cookies
Ingredients:
- 1 1/4 date sugar
- 3/4 prune puree
- 10 vanilla
- 4 old fashioned oats
- 2 whole wheat flour
- 2 unbleached white flour
- 3 baking soda
- 2 baking powder
- 1 salt
- 1 cocoa powder
- 1 1/2 pecans
- 1/2
- 1/3
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Whisk together wet ingredients.
3. Whisk together dry ingredients.
4. Combine both bowls and mix with hands ( mix will be thick).
5. Make into patties ( cookie size).
6. Cook for 15 minutes.
Title: Strawberry Vanilla Shortcake
Ingredients:
- 1 1/2 milk
- 1 instant vanilla pudding
- 3/4 strawberries
- 1 Cool Whip
- 2
- 6
Instructions:
1. Pour milk in large bowl. Add dry pudding mix. Beat wire whisk 2 minutes or until well blended. Gently stir in 3/4 cup whipped topping.
2. Place 1 of the cake slices on each of six dessert plates. Top evenly with half of the strawberries and all of the piudding mixture. Cover with the remaining cake slices and the remaining strawberries. Top with the remaining whipped topping.
3. Serve immediately, or cover and refrigerate up to 1 hour before serving.
Title: Chocolate Pound Cake
Ingredients:
- 1 1/4 granulated sugar
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 vanilla extract
- 4 cocoa powder
- 2/3 butter
- 2 eggs
- 2/3 boiling water
- 1 white chocolate
- 1
Instructions:
1. Preheat oven to 350°F Grease a loaf tin.
2. Whisk together the dry ingredients in a large baking bowl. Pour in the melted butter and vanilla. Mix well. Then the eggs, one at a time. Mix well after each addition.
3. Then add boiling water and carefulle whisk til you have a smooth thin batter.
4. Pour into the loaf tin and bake for 50 minutes or until a toothpick inserted comes out clean. Let it cool in the tin for 15 minutes before removing it from pan to a wire rack. Drizzle over the melted chocolate.
Title: Citrus Slice
Ingredients:
- 1 1/2 flour
- 3/4 caster sugar
- 150 butter
- 4 eggs
- 1 3/4 caster sugar
- 2 lemons, rind of
- 2 oranges, rind of
- 1/2 lemon juice
- 1/4 flour
- 1/3 icing sugar
Instructions:
1. Preheat oven to 180C.
2. Spray a 20x30 cm slice tin with non stick spray and line with baking paper.
3. Place the first 3 ingredients in a food processor and mix until the pastry clumps around the blade.
4. Press this mixture into the prepared tin and bake 15 minutes until dry and golden brown.
5. Without washing the food processor , whiz the eggs, caster sugar and lemon and orange rind until really frothy.
6. Add the juices and flour and pulse to just combine.
7. Carefully pour over the hot base and return to the oven for 35-40 minutes, until topping is set.
8. Let cool and dust with sifted icing sugar.
Title: Apricot and Banana Crumble
Ingredients:
- 6 1/2 bananas
- 6 ground coriander
- 1/2 plain flour
- 1 1/2 butter
- 3 sugar
- 1/3
Instructions:
1. Soak the apricots in water to cover for 2 hours. Drain and chop them.
2. Put the apricots and bananas in a baking dish and sprinkle with the coriander.
3. Sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
4. Sprinkle this crumble topping over the fruit. Cook in a preheated moderately hot oven, 200C (400F) for 45 minutes or until the topping is golden brown. Serve with cream.
Title: Pumpkin Mousse
Ingredients:
- 1 sugar-free fat-free butterscotch pudding
- 1 skim milk
- 8 pumpkin
- Cool Whip Free
Instructions:
1. Mix pudding according to package directions.
2. Add pumpkin and spice.
3. Lastly fold in Cool Whip.
4. Divide into 6 sherbet cups.
Title: Low Fat/Low Sugar Banana Bread
Ingredients:
- 2 whole wheat flour
- 1 baking soda
- 1/4 salt
- 1/4 butter
- 1/4 applesauce
- 1/3 sugar
- 1/4 honey
- 2 eggs
- 2 1/3 bananas
Instructions:
1. Directions:
2. 1 Preheat oven to 350°.
3. 2 Lightly grease 9 x 5 loaf pan.
4. 3 In large bowl, combine flour, soda and salt.
5. 4 In separate bowl, cream together butter, applesauce, sugar and honey.
6. 5 Stir in eggs and mashed bananas until well blended.
7. 6 Stir banana mixture into flour mixture; stir just to moisten.
8. 7 Pour batter into prepared loaf pan.
9. 8 Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
10. 9 Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Title: Red Raspberry Cake
Ingredients:
- 2 red raspberries
- 1 raspberry gelatin powder
- 2 1/4 flour
- 1 1/2 sugar
- 3 baking powder
- 1/2 salt
- 1/2 butter
- 2 milk
- 3 eggs
- 1 miniature marshmallow
- vanilla ice cream
Instructions:
1. Preheat oven to 350 degrees.
2. Combine raspberries and gelatin in a bowl. Set aside.
3. Sift flour, sugar, baking poweder and salt into a large bowl.
4. Add butter, milk, and eggs. Beat at low speed to blend. Beat at medium speed 3 minutes until batter is smooth.
5. Arrange marshmallows in well greased cake pan. Recommend:13x9x2-inch pan.
6. Pour batter over mashmallows.
7. Spoon raspberry mixture over batter.
8. Bake at 350 degrees for 50 minutes, or until toothpick inserted in middle comes out clean.
9. Serve warm with whipped cream or ice cream, or both.
Title: Strawberry Fruit Delight
Ingredients:
- 1 fresh strawberries
- 2 bananas
- 1 pineapple chunks
- 1 Cool Whip
- 1
Instructions:
1. Place all fruit into a bowl and chill (about 1 hour).
2. When ready to serve, spoon into desert cups and top with a spoon of cool whip. Serve.
Title: Chocolate Crackled Cookies
Ingredients:
- 1 1/4 light brown sugar
- 1 vanilla extract
- 1 eggs
- 2 salt
- 2 baking soda
- 6 sugar
- 1/2 powdered sugar
- 1/4
- 2/3
- 1/3
- 1/2
Instructions:
1. BEAT brown sugar, shortening and vanilla in large bowl with an electric mixer at medium speed until well blended. Add eggs; beat until fluffy.
2. STIR together flour, cocoa, salt and baking soda. Gradually add to shortening mixture, beating at medium speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3. HEAT oven to 375ºF. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased baking sheet.
4. BAKE 8 to 10 minutes or until cookies are set. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
Title: Orange Mousse
Ingredients:
- 3 1/2 skim milk
- 3 eggs
- 3 granulated sugar
- 1 cornstarch
- 2/3 butter
- 1/2 vanilla extract
- 1
- 4
- 2
Instructions:
1. In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil). Add butter,allow it to melt.
2. Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel.
3. Beat in 1 cup of the hot milk into the egg mixture.
4. Slowly whisk the egg mixture into the hot milk.
5. Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
6. Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
7. Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.
Title: Flourless Chocolate Cake
Ingredients:
- 1 chocolate
- 1/2 butter
- 4 eggs
- 1 vanilla extract
- 1/2 sugar
- 1 sugar
Instructions:
1. Preheat oven to 350.
2. Melt butter and chips over low heat stirring occasionally until smooth.
3. Remove from heat.
4. Beat egg yolks and 5 TBS sugar in a small bowl.
5. Add egg yolk/sugar mixture and vanilla to cooling chocolate and stir until combined.
6. Beat egg whites until frothy and add remaining sugar slowly.
7. Beat egg whites and sugar until soft peaks form.
8. Fold egg white/sugar mixture into chocolate mixture.
9. Pour into a greased 6" or 8" springform pan and bake for 40 - 45 min until cracks appear dry.
Title: Fruity Pebbles Cupcakes
Ingredients:
- 1/4 margarine
- 1 mini marshmallows
- 1
Instructions:
1. Lightly grease muffin pans (24).
2. Butter a 4 quart microwavable bowl on place in the microwave on high for 45 seconds or until melted (microwave times vary).
3. Place marshmallows in the melted butter and mix to ensure they are coated with the butter.
4. Place it in the microwave again for 45 seconds, take out and stir.
5. Then return to microwave and allow to cook for another 30 seconds or until melted.
6. Combine cereal to melted mixture and mix well to coat.
7. Firmly pack the cereal mixture into the muffin pans to form cupcakes.
8. Let cool.
9. Remove from pan and decorate as desired.
10. Enjoy!
11. **DecoratingTip: Divide frosting up and add different food coloring to each portion to make it even more colorful**.
Title: Chocolate Brownie Muffins
Ingredients:
- 50 dark muscovado sugar
- 110 chocolate
- 110 pecan nuts
- 225 self raising flour
- 1 baking powder
- 225 milk
- 4 vanilla extract
- 1 egg
- 1
Instructions:
1. Stir all the ingredients together until just combined.
2. Spoon into paper muffin cases and bake for 15-20 mins 220c/fan 200c/ Gas 7. Until well risen and firm.
Title: Open House Ribbon Torte
Ingredients:
- 1 milk
- 1 chocolate flavor instant pudding and pie filling mix
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 2 8 x 1 1/2 inch or 9 x 1 1/2 inch round layer pans.
3. Prepare cake as directed on box.
4. Turn half batter (about 2 1/2 cups) into one pan.
5. Blend contents of small package into remaining batter and turn into the other pan.
6. Bake and cool as directed on the package.
7. Chill cooled layers for ease in splitting.
8. Split each cake layer into 2 thin layers.
9. Whip cream until stiff.
10. Blend in milk and pudding mix.
11. Let stand for 1 minute to thicken.
12. Alternate layers of light and dark cake; spread whipped cream mixture between layers and on top of cake.
13. Store cake in the fridge until ready to serve.
Title: Cut out Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 1/2 cream of tartar
- 1 baking soda
- 1/2 salt
- 2 3/4 flour
Instructions:
1. In a large bowl, cream together butter and sugar and then add in eggs.
2. In a separate bowl or plastic bag, combine all dry ingredients and mix well. Mix the dry ingredients in to the butter mixture.
3. Cover bowl or put dough in a plastic bag and put in the refrigerator to chill for at least 6 hours or overnight.
4. Preheat oven to 375 degrees.
5. Once chilled, take approximately 1/5 of the dough and place on lightly floured surface. Roll dough out to about 1/4 inch thickness and using flour dipped cookie cutters, cut out the dough and place on cookie sheets. Bake for 8-10 minutes (oven temps vary so check around 7 mins).
Title: Apple Fritters
Ingredients:
- 3 all-purpose flour
- 1/2 salt
- 2 baking powder
- 1/2 sugar
- 1 egg
- 1 milk
- 1/4 butter
- 2 margarine
- 1/4 cooking apples
- 2 vanilla extract
- 1 powdered sugar
Instructions:
1. Combine flour and next 3 ingredients, make a well in center of mixture.
2. Combine egg,milk, and melted butter, stirring, well' stir in grated orange rind orange juice, diced apple, and vanilla.
3. Add to flour mixture, stirring just until dry ingredients are moistend.
4. Pour oil to a depth of 2 inches into a large dutch oven; heat to 350 degrees.
5. Drop batter by rounded tablespoonfuls into hot oil' fry fritters in batches 1 1/2 minutes on each side or until golden brown.
6. Drain fritters well on paper and sprinkle with powdered sugar.
Title: Strawberry Dumplings With Poppy Seeds
Ingredients:
- 125 all-purpose flour
- 1 all-purpose flour
- 25 salt
- 1 white sugar
- 25 egg
- 1 butter
- 250 lemon, zest of
- 12 fresh strawberries
- 3 poppy seeds
- 100 confectioners' sugar
Instructions:
1. In a big bowl cream together flour, salt, sugar, egg, butter, lemon zest and curd. (If you have the time to strain the curd, do so, the mixture will be a bit firmer and you can omit some of the flour.) The result will be a smooth and sticky dough, cover it and let rest for at least half an hour.
2. Meanwhile, carefully wash the strawberries, let them dry on a kitchen paper, remove the stems and cut them in equally sized halves or quarters.
3. Knead in some more flour (start with one or two tablespoons) until the dough doesn’t stick to your fingers any more and you can work with it. Key is to add only as much flour as really necessary, to maintain a light and fluffy dumpling texture. Knead dough briefly, form a log and cut it in 10 to 12 equally sized slices. Slightly flour your hands and form little discs, then place two strawberry halves on top of each, drizzle with a little vanilla sugar and wrap it with the dough. Form a neat little dumpling and double check that the strawberries are completely covered by the dough, to guarantee that the fruit juice stays inside.
4. Bring the pot of water to a boil and carefully slip the dumplings into the water, stir once to make sure none got stuck to the bottom of the pot, then close the lid. Let the water simmer at low heat for 10 to 12 minutes until they are done, then remove with a skimmer.
5. Roll them in a bowl filled with squeezed/ground poppyseed until evenly covered, then arrange on a plate, dust with some confectioners’ sugar and - if desired (Oliver thinks it’s essential) - drizzle with a bit of hot butter and enjoy.
Title: Lemon Snow
Ingredients:
- 3 granulated sugar
- 1/4 unflavored gelatin
- 1 lemons, rind of
- 4 lemon juice
- 1/4 granulated sugar
- 2
- 3
- 3/4
- 1
Instructions:
1. In a small bowl, bet the egg yolks and 1/4c.
2. sugar for 5 minutes, or'til thick and lemon-colored; set aside.
3. In a small saucepan, soften gelatin in 1/4c.
4. cold water for 5 minutes.
5. Place on low heat; cook and stir until gelatin is dissolved.
6. Remove from heat and add orange and lemon peel and juices.
7. Stir gelatin mixture into egg yolk mixture.
8. Chill until slightly thickened.
9. In a large bowl, beat egg whites until soft peaks form.
10. Gradually beat in 3/4c.
11. sugar; beat until stiff peaks form.
12. Fold egg whites into egg yolk mixture.
13. Beat whipping cream until soft peaks form; fold into egg mixture.
14. Chill until mixture mounds and spoon into serving dishes; chill until set.
Title: Cannoli Filling
Ingredients:
- 1 ricotta cheese
- 3/4 powdered sugar
- 1/4 - 1/2 pecans
- 1/4 - 1/3 vanilla
- 1 1/2 sherry wine
- 1 1/2 orange zest
- 2 lemon zest
- 1 1/2
Instructions:
1. Soak pecans in extracts, vanilla, and sherry (may add lemon and orange zest).
2. Mix all ingredients together.
Title: Cracked Gingersnap Cookies
Ingredients:
- 2 all-purpose flour
- 1 ground ginger
- 2 baking soda
- 1 ground cinnamon
- 1/2 salt
- 3/4 butter
- 1 white sugar
- 1 egg
- 1/4 dark molasses
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Sift the flour, ginger, baking soda, cinnamon and salt into a mixing bowl Stir the mixture to blend evenly and sift a second time into another bowl.
3. Place the butter into a mixing bowl and beat until creamy, gradually beat in the white sugar.
4. Beat in the egg and dark molasses.
5. Sift 1/3 of the flour mixture into the butter mixture; stir to blend.
6. Sift in the remaining flour mixture and mix together until a soft dough forms(do not overmix).
7. Roll dough into 1" diameter balls between your hands.
8. Roll each ball in cinnamon sugar or just sugar, and place 2" apart on an ungreased baking sheet.
9. Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Title: Fudgy Chocolate Butterscotch Cupcakes
Ingredients:
- 1 unsweetened applesauce
- 1/4 white sugar
- 2 sugar substitute
- 1 brown sugar
- 1 vanilla extract
- 3/4 egg
- 1/3 whole wheat flour
- 2 cocoa powder
- 1 baking powder
- 1 baking soda
- 1/8 salt
- 1/2 cinnamon
Instructions:
1. Fill cupcake tin with cupcake liners. Preheat over to 350°F.
2. Mix apple sauce, sugars, vanilla, beat in egg.
3. In a separate bowl mix flour, cocoa, baking powder, baking soda, salt, cinnamon.
4. Add flour mixture to wet mixture a little at a time, stir in butterscotch chips.
5. Spoon batter into cupcake liners.
6. Bake for about 20 minutes or until tops are firm to touch.
7. Dust with powdered sugar if desired.
Title: Rhubarb and Mango Crisp
Ingredients:
- 1/3 granulated sugar
- 2 cornstarch
- 3 rhubarb
- 2 mangoes
- 1 lemon juice
- 1 lemon zest
- 1 fresh ginger
- 1 all-purpose flour
- 1/2 butter
- 2/3 brown sugar
- 2/3 coconut
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease a 9" x 9" baking dish.
3. In a large bowl, combine the granulated sugar and cornstarch.
4. Add the rhubarb, mangoes, lemon juice, lemon zest and ginger; toss to combine.
5. In a food processor combine the oats, flour and butter.
6. Pulse several times until the mixture resembles coarse meal.
7. Transfer to a medium bowl and stir in the brown sugar and coconut.
8. Pour the fruit into the greased baking dish.
9. Mound the topping over the filling, covering it completely.
10. Bake for 40 to 45 minutes until the filling is bubbly and the topping is golden.
Title: Chocolate Bread Pudding
Ingredients:
- 2 brown sugar
- 1 unsalted butter
- 1/2 2% low-fat milk
- 2 eggs
- 3 vanilla
- 2 instant espresso powder
- 2 salt
- 1/2
- 13
Instructions:
1. Preheat oven to 350 degrees; coat a 9 inch spring form pan with softened butter.
2. Melt chocolate chips with brown sugar and butter. Whisk.
3. Combine milk, eggs, vanilla, espresso powder and salt. Add bread cubes.
4. Fold chocolate over bread mixture.
5. Transfer to prepared pan and bake for 1 hour, or until the center springs back when gently pressed.
6. Cool for 15 minutes, remove sides from the pan and slice.
7. Recipe suggests serving with toppings, but sprinkled with a little powdered sugar is perfect!
Title: Apple and Almond Cake
Ingredients:
- 180 butter
- 140 butter
- 1 caster sugar
- 3 vanilla essence
- 100 eggs
- 150 self-raising flour
- 80 milk
- 2 red apples
- vanilla custard
Instructions:
1. Preheat oven to 170°C; brush a round 22cm (base measurement) cake pan.
2. with melted butter to grease. Line the base with non-stick baking paper.
3. Use an electric beater to beat the butter, sugar and vanilla, scraping down sides occasionally for 8 minutes or until pale and creamy. Add the eggs 1 at a time, beating well after each addition.
4. Stir in the almond meal.
5. Add half the flour and half the milk.
6. Stir until well combined.
7. Repeat with remaining milk and flour.
8. Arrange the apple, slightly overlapping, over the base of the pan.
9. Spoon the mixture into the pan and smooth the surface.
10. Bake in the oven for 30-35 minutes or until a skewer inserted comes out clean.
11. Set aside in the pan for 10 minutes to cool slightly before turning out on to a serving plate.
12. Serve with warm custard or cream.
Title: Pineapple Upside Down Cake
Ingredients:
- 60 butter
- 1/2 brown sugar
- 300 -400 pineapple rings
- 8 -10 butter
- 60 white sugar
- 1/2 egg
- 1 vanilla essence
- 1/2 flour
- 170 baking powder
- 2 milk
- 1/2
Instructions:
1. Make the topping:
2. Cream butter and sugar and spread over the base of a deep cake tin. A loose bottomed tin can make it easier to remove the cake later - or you can line it with a piece of baking paper if you're nervous!
3. Arrange fruit on top. If you like you can put a glace cherry in the centre of each pineapple ring.
4. Make the sponge:
5. Cream butter and sugar.
6. Add beaten egg and vanilla.
7. Add sifted flour and baking powder alternately with milk (or use juice - not syrup - from the tin instead of milk).
8. Pour sponge mixture on top of fruit.
9. Bake at 180°C for 40 minutes, or until a skewer comes out clean.
10. Let stand for a few minutes before inverting onto a plate.
Title: Rainy Day Yellow Cake
Ingredients:
- 4 eggs
- 3/4 butter
- 2 granulated sugar
- 2 vanilla extract
- 2 3/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 buttermilk
Instructions:
1. Heat the oven to 350°F Prepare a 9- by 13-inch pan by greasing it and dusting it with flour.
2. In a medium-sized mixing bowl, beat the egg whites with an electric mixer until stiff but not dry.
3. Set aside.
4. KIDS' COOKING SKILLS: Use this recipe to teach your kids how to cream butter and sugar and decorate a cake using a pastry bag.
5. In a separate mixing bowl, cream the butter for 1 to 2 minutes; add the sugar and cream for another 2 minutes.
6. Add the egg yolks all at once and beat for another minute or until the mixture appears light and fluffy.
7. Beat in the vanilla extract.
8. Measure the flour using a dry measuring cup and pour it into another mixing bowl.
9. Ask your child to measure the baking powder, baking soda, and salt, carefully leveling each with a knife, and then stir them into the flour.
10. Measure the buttermilk in a liquid measuring cup.
11. Add about a third of the flour mixture to the butter-sugar mixture and mix well.
12. Then, mixing (but not overbeating) after each new addition, add half of the buttermilk, followed by another third of the flour, then the remaining buttermilk, and finally the last of the flour.
13. Fold the stiff egg whites into the batter with a rubber spatula.
14. Pour the batter into the prepared pan.
15. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
16. Set on a rack to cool.
17. Ice the cooled cake with any of the frostings (except decorators') in this article.
18. Then prepare a batch of decorators' frosting, which is slightly stiffer than the others.
19. Divide it into four small bowls and mix in food coloring.
20. Spoon the desired color into a pastry bag (place the coupler base into the bag first, then roll the bag down so the frosting goes into the bottom).
21. Attach the desired tip by screwing on the coupler ring.
22. To create a rainy day scene, use a drawing tip to outline clouds, raindrops, grass, and a simple figure holding an umbrella.
23. For best results, wash out the tip each time you switch colors.
24. To make flowers, use a star tip for the petals and a leaf tip for leaves.
25. With the tip of your choice, pipe a border around the whole scene, if desired.
Title: Easy Strawberry Crisp
Ingredients:
- 6 fresh strawberries
- 1 butter
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Place strawberries in 9 X 13 baking pan.
3. Cover the strawberries with half of the dry cake mix.
4. Scatter half of the butter pieces over the dry mix.
5. Cover with the remaining dry cake mix.
6. Scatter the remaining butter pieces over the top.
7. Bake 60 minutes, until golden brown.
Title: Greenies (Brownies)
Ingredients:
- 1 butter
- 4 irish cream
- 1/3 eggs
- 5 sugar
- 2 all-purpose flour
- 1 1/2 salt
- 1 pistachio nuts
- 6
Instructions:
1. Heat oven to 350 degrees.
2. Grease and Flour 9 x 13 inch pan.
3. Melt, Butter, Chocolate and Irish Cream in small saucepan over low heat until smooth.
4. Cool to room temperature.
5. In Large Bowl, BEAT eggs on HIGH speed of electric mixer until THICK and light yellow.
6. GRADUALLY beat in Sugar.
7. Reduce mixer to LOW speed and beat in chocolate mixture.
8. STIR in Flour and Salt.
9. Reserve 2 Tablespoons nuts.
10. Fold in Remaining nuts.
11. Sprinkle with remaining nuts.
12. Bake until crust forms.
13. (About 25-30 minutes).
14. Cool in pan 10 minutes.
15. Cut into 2 inch squares.
16. Enjoy!
Title: Chocolate Chunk Cookie Pie
Ingredients:
- 1 butter
- 3/4 margarine
- 1/2 sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 3/4 flour
- 1
Instructions:
1. Heat oven to 325.
2. prepare pie crust as directed on package,using 9 inch pie plate.
3. Beat butter and sugars in large bowl with electric mixer on med speed untill light and fluffy. Add eggs and vanilla, beat well.
4. Beat in flour on low speed. Stir in chocolate chunks and nuts.
5. Spread in prepared crust.
6. Bake 65-70 minutes or untill toothpick inserted into center comes out clean.
7. Cool completely on wire rack.