lumicero/recipes-ing2inst huggingface dataset:
Title: Kahlua Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 sour cream
- 2 Kahlua
- 3/4 chocolate chips
- 1/3 powdered sugar
- 6
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a bundt pan thoroughly.
3. Mix the first six ingredients together well (for those who are lactose intolerant, you can substitute regular sour cream with a non-dairy substitute sour cream. It does not effect the taste).
4. Spoon in chocolate chips and pour cake bater into bundt pan.
5. Bake for 45 minutes.
6. Remove cake from oven and cool for ten minutes before inverting onto plate or cake saver.
7. Drizzle Icing over cooled cake.
8. For icing - mix two or three tablespoons of Kahlua with powdered sugar and purified water to taste (should be a thick, syrupy consistency).
Title: Betty Crocker Fudge Brownies Homemade
Ingredients:
- 1 sugar
- 1/2 flour
- 1/3 salt
- 1/4 baking powder
- 1/4 eggs
- 2 vanilla
- 1/2
- 1
Instructions:
1. Mix all these ingredients together with a whisk and dump them into a ziploc to save. Should be good in the pantry for 6 months.
2. When making the brownies, preheat oven to 350°F
3. Add eggs, oil and vanilla and mix with a fork til just blended. Do not overmix.
4. Pour into a silicone or buttered 9x9 pan. Bake for 20-25 minutes.
Title: Grandma's Brownies
Ingredients:
- 3 chocolate
- 1/2 butter
- 2 sugar
- 4 eggs
- 1 1/2 flour
- 1/2 baking soda
- 1/2 cinnamon
- 1 vanilla
- 1 raisins
Instructions:
1. Melt chocolate and butter together, in microwave.
2. Add 2 cups sugar, blending well. Add eggs, one at a time, beating well after each.
3. Sift together flour, soda, & cinnamon. Add to batter, mixing well.
4. Stir in vanilla and raisins.
5. Bake in greased & lightly floured 9 X 13 pan at 350 for 25 minute.
6. DO NOT OVER BAKE.
Title: M'hanncha (The Snake)
Ingredients:
- 6 granulated sugar
- 3 butter
- 1 ground cinnamon
- 1 phyllo pastry
- 8 butter
- 2 ground cinnamon
- 1 icing sugar
- 1
Instructions:
1. Place the almonds, sugar, butter, and cinnamon in a food processor and process to a paste.
2. Divide the mixture into 8, place one portion (about 2.5cm/1 inch thick) lengthways down the side of one piece of phyllo pastry, then roll the pastry around the stuffing forming a sausage.
3. Coil the sausage to form a snail's shell then set aside and cover with a damp tea towel whilst you repeat with the remaining 7 pieces of pastry.
4. Heat the butter in a large frying pan until hot, then fry the pastries until browned on both sides. You may have to do this in batches adding more butter if necessary. Drain on kitchen paper.
5. To serve - Sprinkle the pastries with cinnamon and icing sugar. Serve warm or cold.
Title: Fudgy Zucchini Brownies (Egg, Nut & Lactose-Free)
Ingredients:
- 1/2 sugar
- 1 pure vanilla extract
- 2 flour
- 2 cocoa powder
- 1/2 baking soda
- 1 1/2 salt
- 1 zucchini
- 2
Instructions:
1. Preheat oven to 350 F and grease a 9 x 13 inch baking pan.
2. In a large bowl, combine the oil, sugar and vanilla until well blended.
3. In a medium bowl, whisk together flour, cocoa, baking soda and salt.
4. Add dry ingredients to wet ingredients, stirring just to combine.
5. Fold in the zucchini and mix well.
6. The batter will be very dry, but do not worry. The grated zucchini will release just enough moisture during the baking process to produce a moist and chewy brownie texture.
7. Spread into the prepared pan, gently patting the mixture down.
8. Bake for 25 to 30 minutes until brownies spring back when gently pressed.
9. Cool for 30 minutes to 1 hour or until brownies are easy to slice.
Title: Tiessennau Mel (honey Cakes) Welsh
Ingredients:
- 4 honey
- 1/2 bicarbonate of soda
- 1 cinnamon
- 4 butter
- 4 margarine
- 1 brown sugar
- 2 -3 caster sugar
- 1/2 egg
- milk
- flour
Instructions:
1. Preheat oven - Gas mark 6 (400F) or 7 (425F) or 200°C If you are using a fan oven, reduce by 25°C.
2. Grease your patty tins.
3. Sieve together flour, cinnamon and bicarbonate of soda.
4. Cream butter and sugar until fluffy.
5. Separate the egg yolk from the white.
6. Beat the yolk into sugar and butter, then add the honey, gradually.
7. Stir in the flour with a little milk as required and mix all together lightly.
8. Whisk the egg white into a stiff froth and fold into mixture.
9. Half fill small patty tins with the mixture; dredge the top of each with caster sugar.
10. Bake in a hot oven for 20 minutes. Watch these little fellows carefully. They brown rather quickly.
11. When ready sprinkle a little more sugar.
12. Croeso Cymreig.
Title: Apple Crisp – Tartine Bakery San Francisco
Ingredients:
- 3 apples
- 1/4 sugar
- 3 lemon juice
- 1 lemon, zest of
- 1/8 salt
- 1 unsalted butter
- 1 sugar
- 1 1/4 all-purpose flour
- 1 ground cinnamon
- 1/8 salt
Instructions:
1. Preheat oven to 350oF. Butter the bottom of the sides of a 9x13 baking dish. Peel (some or all, as you prefer)core and slice the apples, and place in a large mixing bowl. In a small bowl, stir together sugar, lemon juice and zest and salt. Add to the apples and toss together well with your hands. Transfer the apples to the prepared baking dish, and shake the dish to settle the apples into the crevices.
2. To make the topping, place the butter and sugar in a mixing bowl. Using mixer fitted with a whisk attachment on medium speed or wooden spoon, beat together until smooth. Add the flour, cinnamon, and salt and mix just until the mixture comes together in a smooth dough.
3. To top the crisp, scoop up palm-sized balls of the dough, flatten each scoop as if you were making a ¼ inch thick tortilla, and lay it on top of the apples. Cover the entire surface of the apples with dough rounds. Gaps in the topping are okay; they will allow the steam to escape during baking.
4. Bake the crisp until the apples are tender and the topping is golden brown, about 1 ½ hours. If the top is getting too dark before the crisp is done, cover it with aluminium foil. Let cool on wire rack. Serve warm or at room temperature. The crisp will keep well in the refrigerator up to a week.
Title: Rugelach
Ingredients:
- 8 cottage cheese
- 8 butter
- 2 flour
- 2 -3 cinnamon
- 1/4 - 1/2 sugar
- 1/2 - 2/3 raisins
- 1/4 - 2/3 walnuts
Instructions:
1. Beat together (by hand) cottage cheese and butter in large bowl till creamy.
2. Gradually stir in flour & mix well.
3. Divide dough into 4 balls, wrap balls in waxed paper and chill until firm.
4. Preheat oven to 400 degrees.
5. Roll out balls on floured surface. Should make 9" circles.
6. Sprinkle with cinnamon, sugar, raisins and walnuts.
7. Cut each circle like you would a pie into 8 pieces.
8. Roll up each piece similar to a croissant & place on ungreased cookie sheets.
9. Bake 25-30 minutes till golden.
Title: Pb and Chocolate Cups
Ingredients:
- 10 creamy peanut butter
- 2 cream cheese
- 1 confectioners' sugar
- 1 heavy cream
- 12 chocolate chips
- 1/2 Cool Whip Topping
- 1 raspberries
- 1/4
Instructions:
1. In food processor or blender, pulse macaroons 10 times, or until fine crumbs form. Press 2 1/2 tablespoons macaroon crumbs into each well of 12-cup mini muffin pan.
2. In bowl, combine peanut butter, cream cheese and confectioners' sugar until blended; divide mixture evenly among macaroon cups. In microwave safe bowl, microwave heavy cream 15 seconds, or until heated; add bittersweet chocolate morsels. Let sit 1 minute; stir until smooth. Pour over peanut butter mixture.
3. Chill 10 minutes, or until firm. Remove cups from pan. Spoon whipped topping into pastry bag fitted with star tip (Ateco #826); pipe on cups. Tops with raspberries.
Title: Dark Fruitcake
Ingredients:
- 1 molasses
- 1/2 raisins
- 3 margarine
- 2 sugar
- 2 eggs
- 1/2 all-purpose flour
- 2/3 baking soda
- 3 cinnamon
- 1 1/4 nutmeg
- 1/8 allspice
- 1 clove
- 1/2 walnuts
- 1/4
- 1
Instructions:
1. Combine the orange juice, molasses and raisins in a saucepan; heat, stirring occasionally, until mixture comes to boil. Reduce heat; simmer for 5 minutes, then remove from heat.
2. Stir in candied fruits and peels.
3. Cream margarine and sugar. Blend in 3 eggs, one at a time. Sift together flour, soda and spices. Blend them into creamed mixture. Stir in fruit and peel mixture; add nuts.
4. Grease and flour 2 bread pans or tube pan and fill 2/3 full of batter.
5. Bake in slow 275F oven for abotu 2 1/4 hours. Insert toothpick ; if dry, cake is cooked.
6. Cool in pans. Remove and wrap in plastic wrap or foil. Store in cooled place several weeks.
7. Another excellent method of storage, is to wrap in brandy soaked cheesecloth, then wrap in plastic wrap, and then in foil. Store in a cool dry place for several weeks, Keep checking to make sure there is still a little moisture in the cheesecloth, not wet, just a little damp. it gives your fruitcake an excellent flavor!
Title: Quinoa Chocolate Pudding
Ingredients:
- 4 milk
- 2 liquid sweetener
- 1/2 vanilla extract
- 1/2
Instructions:
1. Combine the first four ingredients in a bowl until well mixed.
2. Add the quinoa and mix.
3. Refrigerate for at least a couple of hours.
4. Infuse love, divide into two dishes and serve!
Title: Rustic Pear-Ginger Tart #RSC
Ingredients:
- 1 pear
- 1/4 granulated sugar
- 2 candied ginger
- 1/2 cinnamon
- 1/4 nutmeg
- 1 lemon, juice and zest of
- 1 1/2 cornstarch
- 1 confectioners' sugar
- 1 vanilla
- 2 butter
- 1 brown sugar
- 1 honey
- 2 quick-cooking oatmeal
- 1 honey
- 1/4 water
- 1/4
- 1
- 1/4
Instructions:
1. Remove the piecrust from the refrigerator 20 minutes prior to beginning.
2. Preheat oven to 425 degrees F.
3. In a medium size bowl toss together the pears, sugar, ginger, cinnamon, nutmeg, lemon juice, lemon zest and corn starch. Set aside.
4. In a small mixing bowl mix together the topping ingredients and set aside.
5. Line a baking sheet with Reynolds Wrap Non-Stick foil.
6. Unroll the piecrust on the Non-Stick foil.
7. Stir the pear mixture, then, using a slotted spoon pile the mixture in the center of the piecrust, leaving approximately 2 inches around the edge. Leave the juice in the bowl for now.
8. Carefully fold the edges of the piecrust onto the pears, pinching the seams to ensure that they are sealed. The crust will not completely cover the pears, the center will be open.
9. Carefully pour the reserved pear juice onto the exposed pears, make sure there is no juice on the outside of the crust.
10. Distribute the topping on the exposed pears.
11. Bake at 425 degrees until crust is golden brown, 25 to 30 minutes.
12. While the tart is bakes, pour the cream into a large mixing bowl and whip until peaks start to form. Add vanilla and confections sugar and beat until stiff peaks form. Do not over beat, otherwise you’ll have sweet butter ;=).
13. Once done, remove tart from the oven and brush the pastry with the honey and water mixture.
14. Cool at least 20 minutes.
15. Slice and top each dish with whipped cream before serving. ENJOY!
Title: Kahlua Butter Cream
Ingredients:
- 1/2 butter
- 1 1/2 powdered sugar
- 3 Kahlua
- 1 vanilla
- 3 instant coffee
Instructions:
1. Bring butter to room temp (can do in microwave for 33 seconds at .3 power).
2. Place in mixing bowl. Add powdered sugar. Beat with whisk.
3. Reconstitute the instant coffee in the kahlua and vanilla -- add to bowl -- beat until light and fluffy.
4. If using cocoa instead of instant coffee, all can be just put in bowl without the reconstituting.
Title: Thumbprint Cookies
Ingredients:
- 2/3 butter
- 1/3 sugar
- 2 vanilla
- 1 salt
- 1/2 flour
- 1 1/2 walnuts
- 2
- 1/2
Instructions:
1. Cream together butter and sugar.
2. Add egg yokes, vanilla and salt; mix well.
3. Gradually add 1 1/2 cups flour.
4. Shape into 3/4" balls.
5. Dip into beatten egg whites, roll into finely chopped nuts (walnuts, pecans or pistachios).
6. place on greased cookie sheet (if using egg whites and nuts).
7. press center with thumb.
8. bake at 350 15-17 minutes.
9. cool slightly, add jam.
Title: Lemon-Glazed Mini Pound Cakes
Ingredients:
- 3 eggs
- 4 powdered sugar
- 1 1/4 unsalted butter
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 3/4 milk
- 1/2 fresh lemon juice
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 18 muffin cups with cooking spray. In a large bowl, using a handheld mixer, beat the eggs at low speed until blended. Add 3 cups of the sugar, melted butter, flour, baking powder, and salt. Beat at medium speed until smooth, about 1 minute. Beat in the milk.
3. Spoon 1/4 cup batter into each prepared muffin cup. Bake for 25 minutes, until golden and a toothpick inserted in the middle comes out clean. Let cool for 5 minutes, then turn cakes out onto a rack to cool for 30 minutes.
4. In a saucepan, whisk the remaining 1 cup of sugar with the lemon juice and bring to a simmer over moderate heat, stirring, until thickened to a syrup, 8 minutes. Let cool.
5. Brush the tops of the pound cakes with the lemon syrup. Let stand until the glaze has set, 10 minutes. Brush again with the remaining syrup, let set. Serve.
Title: Low Carb Rich Chocolate Cake
Ingredients:
- 4 butter
- 1/2 Splenda sugar substitute
- 2 eggs
- 3 cocoa powder
- 1/2 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 375*.
2. Grease 8" inch round cake pan, and cut 8" parchment or wax paper round to fit inside, grease the top of the paper.
3. Microwave chocolate and butter on high one minute at a time until melted.
4. Whisk until smooth, then add vanilla, and set aside to cool for a few minutes.
5. Add eggs, one at a time and beat well.
6. Add splenda, incorporating until melted in.
7. Sift in cocoa powder and mix lightly.
8. Pour batter into prepared pan and bake in the center of the oven for 20 minutes unil a light crust is formed around the edges.
9. Cool on rack for 5 minutes.
10. Losen cake around the edges with a knife and invert on serving plate.
11. Cool completely before serving.
12. Can top with powdered splenda or whipped cream.
Title: Crazy Spice Cake
Ingredients:
- 3 flour
- 1 white sugar
- 1 brown sugar
- 2 cinnamon
- 1 1/2 cloves
- 1 nutmeg
- 1 ginger
- 2 baking soda
- 1 salt
- 3/4 vinegar
- 2 water
- 2
Instructions:
1. Mix all ingredients together in 9"x13" cake pan (you don't even need a bowl!).
2. Bake at 350F for 30-35 minutes.
Title: Ukrainian Chocolate Cake With Raspberry (Russian)
Ingredients:
- 4 eggs
- 1/4 sugar
- 3/4 butter
- 1/4 chocolate
- 1/4 flour
- 1 walnuts
- 1 salt
- 1
Instructions:
1. Stir sugar with egg yolks. Mix with whipped butter and melted chocolate. Sprinkle with salt. Gradually stir in flour.
2. Whip egg whites; mix into chocolate mixture with a light hand.
3. Put into a well-greased and floured baking pan. Bake at 350 for 30-35 minutes.
4. Before serving, brush with jam and sprinkle with grated chocolate and walnuts.
Title: Aunt Agnes' Chewies
Ingredients:
- 7 sugar
- 1 peanut butter
- 1
Instructions:
1. Bring sugar and Karo syrup to a boil in a saucepan.
2. Add peanut butter and stir until it melts into the mixture.
3. Pour over the cereal in a large bowl and mix.
4. Spread the sticky mixture in a cake pan or casserole dish and let sit 5-10 minutes.
5. Cut into squares and serve.
Title: Black Forest Trifle
Ingredients:
- 1 tart cherries
- 1 sugar
- 1/4 cornstarch
- 1 instant white chocolate pudding and pie filling mix
- 1/2 milk
- 8 heavy whipping cream
- 1 chocolate curls
- 1
Instructions:
1. Prepare brownie batter according to directions for cake-like brownies. Bake in 8 inch square pan; cool.
2. In small saucepan, combine reserved cherry liquid, sugar, cornstarch and almond extract; cook over medium heat until thick and bubbly, about 2 minutes.
3. Remove from heat; stir in cherries and food color.
4. Cool completely.
5. In large mixer bowl, beat pudding mix, milk and cream at high speed until thickened and smooth, about 4 minutes.
6. Cut brownies into 1/2 inch cubes.
7. Arrange half the cubes in 2/1/2 to 3 quart trifle bowl.
8. Spoon half the cherry mixture on top; spread half the cream mixture over the cherries.
9. Repeat layers.
10. Sprinkle chocolate curls over top.
11. Chill until ready to serve.
Title: Basic White Cake - two 12
Ingredients:
- 10 1/2 milk
- 2 1/3 pure vanilla extract
- 5 1/4 cake flour
- 7 baking powder
- 3 1/2 salt
- 8 unsalted butter
- 1 3/4
- 28
Instructions:
1. Preheat oven to 350 degrees.
2. Grease two 12-inch x 1 1/2 (or 2) inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
3. Prepare magic cake strips if using.
4. In a medium bowl lightly combine the egg whites, 1/4 of the milk, and vanilla, beat lightly with a fork to combine In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
5. Add the butter and remaining milk.
6. Mix on low speed until the dry ingredients are moistened.
7. Beat for 90 seconds at medium speed to develop cake structure.
8. Stop mixer, scrape down the sides.
9. Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
10. Stop mixer, scrape down the sides and give it a final mix by hand.
11. Pour the batter in the prepared pans and smooth surface.
12. Bake 40-50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
13. (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
14. Reinvert cakes so that tops are right side up.
15. Cool to room temperature and wrap tightly with plastic wrap.
Title: Dessert Sushi
Ingredients:
- 1 1/2 rice
- 1 coconut milk
- 1/2 sugar
- 1 lemon
- 1/2 blueberries
- sour cherry
- mango
- pineapple
- strawberry
- sesame seeds
- mint leaf
Instructions:
1. For the sushi rice:
2. Combine the rice with 2 cups water in a medium pot and cover with a tight-fitting lid. Bring to a boil over medium-high heat, stir and cover. Lower the heat to a simmer and cook for 15 minutes. Turn off the heat and fluff the rice with a fork. Replace the lid and let the rice sit for 5 minutes. Once the rice is fully cooked, immediately spread it out on a baking sheet. The goal here is to get the rice to cool as quickly as possible.
3. For the coconut glaze:
4. Combine the coconut milk, sugar and lemon zest in a small saucepot and bring to a simmer over medium heat. Let the mixture reduce by two-thirds, until thickened and syrupy, stirring occasionally to prevent scorching. This takes 20 to 25 minutes.
5. To assemble nigiri (pressed sushi):
6. Moisten your hands and mold the rice into 2-inch long logs. Drizzle a little coconut glaze over the rice. Cut some fruit leather into 1/2- by 2-inch strips (or use the pre-cut Fruit by the Foot strips), and use to wrap the rice logs cross-wise, mimicking the belt of seaweed wrapped around nigiri. Top with whatever fruit you like-blueberries and sour cherries look like salmon roe. (Alternatively: First top the rice with fruit, then secure the fruit to the rice by wrapping with strips of fruit leather.) Sprinkle with sesame seeds, top with mint leaves and serve.
7. To assemble maki rolls:
8. Lay the fruit leather out flat and cover it with an even layer of rice about 1/2-inch thick. Drizzle with some of the coconut glaze and sprinkle with some sesame seeds. On the side closest to you, lay down a row of julienned fruit-either mangoes, pineapples, strawberries, or cherries, or whatever you like. Top with some torn mint leaves and roll the entire thing into a cylinder, keeping it as tight as possible the whole way around. Slice into rounds with a sharp knife and serve.
Title: Dreamsicle Lovers Cake
Ingredients:
- 1 water
- 1 eggs
- 1/3 boiling water
- 3 cold water
- 2 cream cheese
- 1 instant vanilla pudding
- 1 milk
- 1 vanilla
- 1 Cool Whip
- 1
Instructions:
1. Place cake mix in a bowl.
2. Add water, oil,eggs and extract; beat on medium low speed two minutes.
3. Place batter evenly into a greased and floured 9x13 inch baking pan.
4. Bake in a 350 degree oven for 30-35 minutes.
5. While cake is warm, poke holes evenly over cake with a fork.
6. Pour boiling water over jello in a bowl, stir and dissolve for 2 minutes. Then add cold water into jello and stir till combined.
7. Pour evenly over cake, when cooled; chill 2-4 hours.
8. For frosting, beat softened cream cheese till creamy and smooth.
9. Add pudding, orange jello, milk and vanilla; beat 1-2 minutes, or till smooth.
10. Fold in Cool Whip till combined.
11. Frost evenly over cooled cake.
12. Cover and chill till ready to serve.
13. Chill leftovers.
Title: Kentucky Mint Julep Cake
Ingredients:
- 3 cake flour
- 2 white sugar
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 1 buttermilk
- 1 butter
- 2 vanilla extract
- 4 eggs
- 1/2 confectioners' sugar
- 1/3 butter
- 3 water
- 2 Bourbon
- 12 white chocolate chips
- 1 sweetened condensed milk
- 1 white creme de menthe
Instructions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Make a well in the center.
3. Add wet ingredients to flour mixture& beat at low speed for 1 minute, then increase to medium speed for 3 more minutes; pour into prepared pan and smooth evenly around bundt center.
4. Bake for about 50 minutes or until toothpick inserted in the center comes out clean; ten minutes before cake should be done, prepare Bourbon Butter Sauce.
5. For the sauce, in a saucepan over medium heat, combine 1/2 cup confectioners' sugar, 1/3 cup butter, and 3 tablespoons water; stir until melted and combined but do not boil.
6. Remove from heat, continuing to stir for 2 minutes, then stir in Bourbon.
7. When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake and pour Bourbon butter sauce evenly over the top of the cake; let cake cool to room temperature in the pan before removing.
8. For the frosting, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.
9. Remove from heat and stir in creme de menthe liqueur (or mint extract); let cool for 10 minutes, then spread evenly over the cooled cake.
10. Garnish with fresh mint leaves; I am also using white chocolate curls.
11. Chill to set chocolate ganache; take cake out of the refrigerator 30 minutes before cutting to serve.
Title: Easy Cherry Pie Bars
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 1/2 salt
- 1/4 all-purpose flour
- 3 cherry pie filling
- 2 powdered sugar
- 1 milk
- 1
- 2
Instructions:
1. Preheat oven to 350.
2. Grease a 9x13 casserole dish.
3. In a mixing bowl, cream butter and sugar, then add eggs and vanilla. Beat well to mix. Add flour and salt, mixing well.
4. Spread half of the batter into the greased casserole dish, Spoon the pie filling over the batter and spread evenly. Randomly drop tablespoons of remaining batter over the pie filling.
5. Bake for 40 min or until a toothpick comes out clean.
6. Meanwhile, mix powdered sugar, almond extract and milk until smooth. When bars come out of the oven, drizzle the glaze evenly over the bars and cool. Cut into 16 bars and serve.
Title: Apple Cobbler Just for Two
Ingredients:
- 1 apple
- 2 water
- 2 all-purpose flour
- 1/4 oats
- 2 baking powder
- 1/4 brown sugar
- 3 apple pie spice
- 1/2 Baking Spice Blend Mix
- 1 -2 butter
Instructions:
1. Preheat oven to 350 degrees; spray 2 5-0z custard cups with non-stick cooking spray.
2. Toss the apple with the cinnamon sugar, divide between the 2 custard cups and sprinkle each with 1 tablespoon water.
3. In a small bowl, mix together the flour, oatmeal, baking powder, brown sugar and 1/2 teaspoon apple pie spice.
4. Cut in the butter until crumbly.
5. Sprinkle the crumb mixture over the apples and place in preheated oven.
6. Bake for 35 minutes or until golden.
7. Serve warm with vanilla ice cream, whipped cream or plain.
Title: Really Easy and Good Mocha Brownie Icing
Ingredients:
- 3 cocoa powder
- 2 butter
- 3 vanilla
- 2 -3 confectioners' sugar
Instructions:
1. In a bowl, beat the cocoa, softened butter, liquid cooled coffee and vanilla until smooth.
2. Add in the confectioners sugar 1 cup at a time beating well, until desired consistancy is reached.
3. Spread on cooled brownies.