lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Cheesecake - Dairy and Gluten Free
Ingredients:
- 8 butter
- 3 cream cheese
- 16 sour cream
- 1/4 pumpkin puree
- 1 vanilla
- 3/4 ground cinnamon
- 1 ground ginger
- 1 ground cloves
- 1/2 ground nutmeg
- 1/2 cinnamon
- 1/2 salt
- 1 cornstarch
- 1/4 eggs
- 2 1/2
- 3
Instructions:
1. Directions:
2. Preheat oven to 325 degrees.
3. Make Crust:
4. Run butter stick along bottom and sides of springform pan.
5. Melt the rest.
6. Grind cookies in food processor then add melted butter and press mixture into pan.
7. Bake for 15-20 min until slightly brown.
8. Make Filling:
9. Boil water for water bath.
10. Beat cream cheese until smooth.
11. add sugar, mix.
12. add sour cream, mix.
13. add pumpkin, mix.
14. add beaten eggs, vanilla, spices and cornstarch & mix.
15. Pour into crust.
16. When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents. Place cake into water bath.
17. Bake approx 1 hr till outside is set but inside is still a tiny bit loose. Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute (my water had leaked into foil so I took my cake out of the water bath for this time. The water did not get into the cake though.).
18. Allow to cool on rack.
19. Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm.
20. *note: we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld. Enjoy!
Title: Blitz & Bake Beetroot & Chocolate Cake
Ingredients:
- 175 beetroots
- 200 plain flour
- 100 cocoa powder
- 1 baking powder
- 250 eggs
- 3 vanilla extract
- 2 dark chocolate
- 200
- 100
Instructions:
1. Heat the oven to 190c/fan170c/gas . Tip the beetroot into a blender & blitz until chopped. Add a pinch of salt & the rest of the ingredients, expect the oil & chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady steam as if you were making mayonnaise.
2. When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until a inserted skewer comes out clean. Leave the loaf on a rack to cool.
Title: Sunny California Sour Cream Pineapple Cake With Pineapple Glaze
Ingredients:
- 1 eggs
- 3 crushed pineapple
- 1/3 sour cream
- 1 crushed pineapple
- 1/2 powdered sugar
- 1
- 1/2
Instructions:
1. FOR THE CAKE: Beat together all the ingredients, for 4 minutes, at medium speed. Spread batter evenly into a greased 10 inch tube pan and bake in a 350°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan.
2. When cook, remove from pan and brush top with Pineapple glaze, and allow a little to drip down the sides. Serves 10.
3. FOR THE GLAZE: Stir together pineapple and sugar until blended.
4. NOTE: This cake is a good choice for a ladies luncheon, for it is very light and very delicious.
5. Easiest & Best! Coffee Cakes and Quick Breads.
Title: Tea Cake Kisses
Ingredients:
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 2 vanilla
- 1 flour
- 1 walnuts
Instructions:
1. In large bowl, soften the butter using a mixer set at medium speed.
2. Add powdered sugar and vanilla; beat well until light and fluffy.
3. Fold in flour and finely chopped nuts and beat until well mixed.
4. Shape approximately 1 Tbl dough around each Kiss so that it forms a ball with the Kiss inside.
5. Place on ungreased cookie sheet and bake for 10- -12 minutes at 375 degrees.
6. Roll warm cookies in powdered sugar.
Title: Chocolate Fudge Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 3 eggs
- 3 cake flour
- 2 1/4 baking soda
- 2 salt
- 1/2 sour cream
- 1 hot water
- 1 vanilla
- 1 1/2
Instructions:
1. Cream butter,; gradually add brown sugar, beating well.
2. Add eggs, one at a time, beating well after each addition.
3. Add chocolate, mix well.
4. Combine flour, soda, and salt; gradually add to creamed mixture alternately with sour cream.
5. Beat well.
6. Add water and vanilla; stir well.
7. Pour batter into 3 greased and floured 9in cake pans.
8. Bake at 350* for 25 minutes or until cake tests done.
9. Cool in pans 10 minutes.
10. Remove and cool completely on wire racks.
Title: Rice Krispy Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1 egg
- 1 all-purpose flour
- 6 baking soda
- 1 1/4 salt
- 1/2 sugar
- 1/4 brown sugar
- 2
- 1
Instructions:
1. Cream butter and sugar.
2. Add egg and vanilla, mix well.
3. Sift flour, baking soda and salt, add to cream.
4. Add cereal and chocolate chips.
5. Drop by rounded teaspoonful on parchment paper lined cookie sheets.
6. Bake at 350 degrees Fahrenheit for 10-12 minutes, until edges are lightly browned.
7. Remove to cooling rack while warm.
Title: Lemon Blueberry Freeze
Ingredients:
- 3 fresh blueberries
- 2 frozen blueberries
- 3 sugar
- 16 low-fat vanilla yogurt
Instructions:
1. In a blender container or food processor bowl combine 1 1/2 cups of the lemonade, the blueberries, and sugar. Cover and blend or process until smooth.
2. Place the yogurt in the freezer container of a 4 quart ice cream freezer. Stir in berry mixture and remaining 1 1/2 cups lemonade. Freeze mixture according to the manufacturer's directions. Ripen 4 hours.
Title: Icy Rhubarb (Scandinavian)
Ingredients:
- 1 1/2 water
- 1 1/2 sugar
- 1 vanilla bean
- 1/2 cardamom pod
- 1 1/4 white wine
- 1 lemon, juice and zest of
- 6 rhubarb
- 1 yogurt
- 3 powdered sugar
- 1 lime, juice and zest of
Instructions:
1. Add the water, sugar, wine, vanilla bean (split in half lengthwise), cardamom zest and juice of 1 lemon in a pan. Bring to boil.
2. Cut the rhubarb thinly in a bowl(If the outer layers of the rhubarb are thick peel them).
3. Pour the boiling mixture over the rhubarb.
4. Put the mixture in the freezer or the fridge to just cool it off.
5. Then take the mixture and put in severing dishes.
6. In a bowl add the yogurt, powdered sugar, zest and juice of 1 lime mix well.
7. Sever over the rhubarb.
8. Enjoy the cool fun.
Title: Mocha-Pecan Mud Pie
Ingredients:
- 1/2 pecans
- 1 sugar
- 1 coffee ice cream
- 1
- 2
Instructions:
1. Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
2. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
3. Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.
Title: Mocha Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 vodka
- 1 Kahlua
- 2/3 water
- 1/3 Kahlua
- 1/4 powdered sugar
- 1/4
Instructions:
1. Grease and flour Bundt pan, shaking out excess flour.
2. Combine all cake ingredients in a large mixing bowl, and mix thoroughly.
3. Pour into prepared pan.
4. Bake at 350ºF.
5. for 45-55 minutes, or until tests clean.
6. Let cool 5 minutes in pan, then invert onto cooling rack.
7. Place cookie sheet under rack, to catch glaze drippings.
8. FOR GLAZE: Blend the glaze in a small bowl until sugar is dissolved and smooth.
9. Drizzle slowly and evenly over warm cake.
10. Use all glaze until it is completely soaked into cake.
11. This cake freezes very well!
Title: Time Saver Cake (Cocoa)
Ingredients:
- 1 1/2 flour
- 1 sugar
- 6 salt
- 1/2 baking soda
- 1 vanilla
- 1 vinegar
- 1 water
- 1 shortening
- 1/2 sugar
- 2 flour
- 2 vanilla
- 1
- 3
Instructions:
1. Combine flour, sugar, cocoa, salt, and baking soda.
2. Add melted shortening, vanilla, vinegar, and water.
3. Mix well.
4. Bake in loaf pan at 350 degrees Fahrenheit for 35 minutes. The cake wasn't altogether cooked for me .frosting to "cook" in turned off oven and not dry out cake.
5. While cake is baking, make the frosting.
6. FROSTING:
7. Add enough cream to make a paste of the sugar, flour, cocoa and vanilla. Spread frosting on the cake as soon as you take it out of the oven; the frosting cooks as it cools. I put the cake back in the turned off oven for a couple of minutes. Don't leave too long or cake will dry out.
Title: Apple Caramel Fudge Cake
Ingredients:
- 7 butter
- 1 1/4 brown sugar
- 3 eggs
- 1 1/4 all-purpose flour
- 1/3 whole wheat flour
- 1/3 rolled oats
- 2 flax seeds
- 1 cinnamon
- 2 baking powder
- 1/2 hazelnuts
- 1/3 golden syrup
- 1/3 sugar
- 1/3 flaked sea salt
- 1
Instructions:
1. Preheat oven to 350°F Cover a 9X11 inch baking dish with parcement paper.
2. Melt the butter and let it cool slightly. Peel the apples and cut them into thin wedges.
3. Whisk together flours, oats, flaxseed, cinnamon and baking powder in a baking bowl.
4. Beat eggs and sugar until pale and fluffy. Pour in the butter and stir gently. Then add the dry in two batches.
5. Pour batter into the baking tin and press down the apple slices. Sprinkle with nuts and bake for about 20 minute.
6. Create the caramel fudge by bringing the cream, syrup and sugar to boil in a small heavy-based saucepan. Let it simmer for about 10 min and stir in the salt. Remove the cake from the oven and pour over the fudge while the cake is hot.
7. Put it back in and bake for a further 5 minute.
Title: No-Bake Bird Seed Cookies
Ingredients:
- 3 oatmeal
- 1 raisins
- 1 sesame seeds
- 1 sunflower seeds
- 1 pure maple syrup
- 1 crunchy peanut butter
- 1 vanilla
Instructions:
1. Stir dry ingredients together.
2. Melt peanut butter and maple syrup until easily mixed; add vanilla.
3. Mix with dry ingredients until well combined.
4. When cooled, roll into 1 inch balls.
Title: Snickers Surprises Cookies
Ingredients:
- 1 butter
- 1 creamy peanut butter
- 1 light brown sugar
- 1 sugar
- 2 eggs
- 1 vanilla
- 3 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 shortening
- 1/2
Instructions:
1. Combine butter, peanut butter, and sugars using a mixer on a medium speed until light and fluffy.
2. Slowly add eggs and vanilla until thoroughly combined.
3. Combine flour, salt and baking soda; add to creamed mixture.
4. Cover and chill dough for 2-3 hours.
5. Divide dough into 1 Tbsp pieces and flatten. Place a Snickers bar in the center of each piece of dough; roll into a ball, with the Snickers in the center.
6. Place on a greased cookie sheet and bake at 300 degrees for 10 -12 minutes. They will NOT change color, don't overbake.
7. Let cookies cool on wire rack.
8. Melt chocolate chips and shortening in the microwave and drizzle over cookies.
Title: Thai Fried Bananas
Ingredients:
- 2 bananas
- 1 butter
- 1 palm sugar
- 1 lime
Instructions:
1. Peel bananas; slice lengthwise then in half.
2. Fry in butter until soft and golden.
3. Add sugar and stir until syrup thickens.
4. Sprinkle with lime juice and serve.
Title: Easiest Cheese Danish
Ingredients:
- 8 cream cheese
- 1/3 sugar
- 2 ricotta cheese
- 2 pure vanilla extract
- 1 salt
- 1/4 lemon zest
- 1 frozen puff pastry
- 1 water
- 1
Instructions:
1. Add cream cheese & sugar in the bowl of electric mixer
2. Cream together on low until smooth.
3. With the mixer still on low, add egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. DO NOT WHIP.
4. Unfold 1 sheet of puff pastry on a lightly floured board &roll it slightly with a floured rolling pin until it's a 10 by 10-inch square.
5. Cut the sheet into quarters with a sharp knife. Put 1 heaping tablespoon of cheese filling into the middle of each of the 4 squares.
6. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together.
7. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan.
8. Repeat with remaining puff pastry and refrigerate for 15 minutes.
9. Bake for about 20 minutes, turning pan once during baking, until puffed and brown. Serve warm.
Title: Smells Like Pumpkin Pie Easy, Quick Muffins
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 salt
- 2/3 sugar
- 3 pumpkin pie spice
- 2 wheat germ
- 3/4 baking powder
- 3/4 baking soda
- 1 egg
- 5 butter
- 1 sour cream
- 1 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°F
2. Mix together all dry ingredients in a medium size mixing bowl. Whisk together all wet ingredients in a small bowl. Mix wet ingredients into the dry, just until thoroughly moistened. Mixture will be thick.
3. Divide evenly among greased muffin tins or use cupcake papers in the tins (that's what I do).
4. Bake at 350 for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Remove tins from oven and cool on rack for 5 minutes. Remove muffins from tins and finish cooling on rack.
Title: Carrot Cake With Cream Cheese Icing: a Generational Recipe
Ingredients:
- 2 sugar
- 2 baking soda
- 2 cinnamon
- 2 eggs
- 2 canola oil
- 4 Philadelphia Cream Cheese
- 1 1/4 real butter
- 8 powdered sugar
- 1/2 vanilla
- 1 pecans
- 2
Instructions:
1. Cake: Whip eggs with Canola oil in stand mixer.
2. Add carrots to egg-oil mixture.
3. Mix flour, sugar, soda, and cinnamon in a separate bowl.
4. Turn mixer on to "Stir" and slowly add dry mixture to wet.
5. Mix until well blended.
6. Bake on 350* (see note in description) for 30-40 minutes until toothpick inserted in middle comes out clean.
7. Allow cake to cool at least 30 mins-1 hour before icing.
8. Icing: Mix softened cream cheese and softened butter in stand mixer.
9. Add vanilla.
10. Turn mixer to "Stir" and slowly add powdered sugar.
11. Mix until well blended.
12. Ice cake and enjoy!
Title: Ww Cocoa Brownies
Ingredients:
- 4 canola oil
- 1/2 vanilla
- 1 sugar
- 1 1/2 cocoa powder
- 1/2 flour
- 1 1/4 salt
- 1/4
Instructions:
1. Heat oven to 350. Oil bottom of 9x9 pan.
2. Place egg whites in a large bowl and beat with a spoon til slightly frothy.
3. Add oil and vanilla. Mix thoroughly.
4. Stir in sugar and cocoa. Mix well.
5. Stir in flour and salt and mix till well blended.
6. Pour into prepared pan.
7. Bake at 350 for 26-28 minutes.
8. Avoid overbaking. Cool completely before cutting.
Title: Sue's Famous Jewish Apple Cake
Ingredients:
- 5 apples
- 2 cinnamon
- 5 sugar
- 3 flour
- 2 sugar
- 1 eggs
- 4 baking powder
- 1/4 vanilla
- 3 salt
- 2 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a Bundt Pan.
3. Peel and slice the apples into square chunks, removing the cores. The chunks should be about the size of a thimble.
4. Sprinkle them with the 2 teaspoons of cinnamon mixed with the 5 tablespoons of sugar and set aside.
5. Beat together the remaining ingredients until the batter is smooth.
6. Pour half the batter into the prepared pan.
7. Arrange half of the apple mixture on top, cover with the rest of the batter and top with the remaining apples.
8. Bake for about 1 1/2 hours or until the cake is golden brown.
9. Turn out of pan and let stand on rack to cool.
Title: Short-cut Sticky Toffee Pudding
Ingredients:
- 2 butter
- 4 brown sugar
- 5 heavy cream
- 7 butter
- 1 custard
Instructions:
1. Preheat the oven to 375 degrees F.
2. Put the butter, sugar and cream in a small pan, stirring gently until the mixture is well blended.
3. Roughly crumble the cake into a small, buttered ovenproof dish.
4. Pour over the sauce and cook in the oven for 10 minutes until bubbling.
5. Spoon into bowls and serve with custard.
Title: Dates and Bananas in Whipped Cream
Ingredients:
- 1 sugar
- 1 dates
- 1 bananas
- 3 ground cinnamon
- 1
Instructions:
1. In a medium mixing bowl combine cream and sugar then beat until stiff with an electric mixer.
2. Fold in dates and bananas.
3. Place in 6 serving dishes, then sprinkle with cinnamon.
4. Chill for 30 minutes; then serve.
Title: Chocolate Cream Cheese Brownies
Ingredients:
- 1 unsalted butter
- 1 cream cheese
- 2 granulated sugar
- 3 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 1/2 butter
- 3/4 confectioners' sugar
- 3 vanilla extract
- 3 milk
- 1 1/3 light corn syrup
- 3/4 chocolate-covered coffee beans
- 1 -2
- 1
Instructions:
1. Heat oven to 325°F.
2. Grease bottom of a 13x9x2-inch baking butter.
3. Beat butter, cream cheese and sugar in a large bowl until light & fluffy.
4. Beat in eggs and vanilla.
5. Combine flour, cocoa, baking powder and salt; gradually add to butter mixture until well blended.
6. Stir in nuts (optional).
7. Spread batter into prepared pan.
8. Bake 35-40 minutes or just until brownies begin to pull away from sides of pan.
9. Cool completely in pan on wire rack.
10. Prepare brownie frosting:
11. Beat butter and cocoa in small bowl until blended; gradually add powdered sugar and vanilla, beating well.
12. Add 1 Tablespoon milk and corn syrup.
13. Beat until smooth and of spreading consistency.
14. Add additional milk, 1/2 teaspoon at a time, if needed.
15. Cut into bars and granish.
16. Enjoy with a cold glass of milk!
Title: Denise's Black Forest Trifle
Ingredients:
- 1 Cool Whip
- 1 Kahlua
- 1/2
- 1
Instructions:
1. Bake brownies in 9 x 13 pan and let cool.
2. Once brownies are cool, poke holes throughout.
3. Drizzle 1/2 cup of Kahlua over brownie holes and let set 30 minutes or longer.
4. Take bag of Heath Bar bites and smash with mallet into crumbly pieces.
5. Take pan of brownies and crumble into pieces.
6. Layer in Trifle bowl in this order: brownies, cool whip and then Heath Bar crumbs and make 3 layers each.
Title: Cardamom Seed Cakes (Kardemummakku)
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 sour cream
- 1 baking soda
- 1 -2 cardamom
- 2 flour
- 1 1/4 baking powder
- 1/4 salt
Instructions:
1. Cream butter and sugar.
2. Add well beaten eggs.
3. Dissolve soda in cream, add to mixture.
4. Shell cardamom seed(put in a cloth and pound fine or coffee grinder)add to other ings.
5. Add sifted flour, baking powder and salt.
6. Beat well, adding more flour if necessary to make a stiff batter.
7. Drop by teaspoonful in greased pan, 1 inch apart.
8. Bake in moderate(350 degrees)oven til brown( about 8 to 10 min). Good plain or with a simple powder sugar glaze drizzled over them.
Title: Leapin' Lizard Leather
Ingredients:
- 1 1/2 light corn syrup
- 1/4
Instructions:
1. Place the chopped fruit and the corn syrup in a blender and puree.
2. The puree should be smooth, without any lumps.
3. Place plastic wrap over baking sheet and pour the puree onto it.
4. Smooth the puree so that it covers the baking sheet evenly.
5. (the mixture should be thin,about 0.125 inch thick) Put the baking sheet in a warm oven, 150 degrees, for 4-6 hours , checking it every half hour.
6. Dry the puree until it is pliable and has the feel of leather.
7. It shouldn't be wet or very sticky.
8. Using hot pads, remove the baking sheet from the over.
9. Let the leather cool and then roll it up in the plastic wrap.
Title: Nectarines Poached in Lavender-Honey Syrup
Ingredients:
- 4 water
- 3/4 sugar
- 3/4 honey
- 2 dried lavender blossoms
- 6 nectarines
Instructions:
1. Bring the water, sugar, and honey to a boil in a Dutch oven, stirring to dissolve sugar.
2. Stir in lavender buds.
3. Add nectarines.
4. Reduce heat, and simmer 8 minute or until nectarines are just tender (DO NOT OVERCOOK).
5. Remove nectarines with a slotted spoon, reserving the liquid in pan.
6. Bring to a boil, and cook until reduced to 3 cups, about 10 minute.
7. Cook slightly and serve with nectarines. Garnish with fresh lavender if desired.
8. NOTE: You can also serve with a scoop of vanilla ice cream or vanilla frozen yogurt.
Title: Apple Dumplings
Ingredients:
- 6 red apples
- 2 sugar
- 2 butter
- 1 cinnamon
- 1/2 flour
- 3/4 baking powder
- 1/2 salt
- 1/3 shortening
- 1 1/3 milk
- 1 brown sugar
- 1 butter
- hot water
- cinnamon
- nutmeg
- French vanilla ice cream
Instructions:
1. For the pastry:.
2. Sift the flour, baking powder, and salt together and mix.
3. Cut in the shortening.
4. Add the milk and stir to form a soft dough.
5. Note: if you need more flour to make the dough not sticky add more.
6. Divide the dough in to six even parts.
7. Roll the balls out to 1/8" thickness.
8. To Form the Dumplings:.
9. Place the apple in the middle of the rolled out dough and cover with a dash of sugar and cinnamon, and a dab of butter.
10. Wrap the dough around the apple. Don't worry about making it pretty, my grandma says that if she has trouble with the dough in apple dumplings she just picks the whole thing up and packs the dough around the apple like she's forming a snowball until the apple is covered.
11. Repeat for all of the apples.
12. Place the apples in a greased oven safe pan with the sealed edges under.
13. Preheat oven to 450 degrees F.
14. For the Sauce:.
15. Combine the butter, brown sugar, hot water, nutmeg and cinnamon (I'm kind of heavy handed with the cinnamon and nutmeg.) If the water isn't really hot (hot enough to melt the butter and brown sugar) I just put it in a sauce pan and stir until it's good and mixed.
16. Pour the sauce over the apples and put them in the oven. Bake for 15 minutes, or until the dough around the apples is golden brown.
17. Turn the heat down to 350 degrees F and bake for about 10 or 15 minutes, or until the apples or done. You can test this with a toothpick. The apples should be soft like they are in an apple pie.
18. Serve hot with with ice cream over top.
19. Enjoy!
Title: Bloomin' Sugar Cookies
Ingredients:
- 1 margarine
- 1 butter
- 3 1/2 cream cheese
- 2 all-purpose flour
- 1 sugar
- 1 egg
- 1 baking powder
- vanilla
Instructions:
1. In a mixing bowl, beat margarine or butter and cream cheese with an electric mixer on medium-to-high speed about 30 seconds or until softened.
2. Add about half of the flour, the sugar, egg, baking powder, and vanilla to the margarine mixture. Beat until thoroughly combined, scraping sides of bowl occasionally. Then beat or stir in the remaining flour.
3. Divide dough in half. Cover and chill for 3 to 24 hours, until easy to handle.
4. On a lightly floured surface roll each portion of dough to 1/4" thickness. Cut into 2 1/2 to 3 1/2 inch shapes (I use the large Wilton cookie cutters).
5. Place 1 inch apart on an ungreased cookie sheet. Bake at 375 for 9-10 minutes or until edges are firm and bottoms are very lightly browned.
6. Carefully remove cookies and cool on a wire rack.
7. Frost with Meringue Powder Glaze (recipe #188685).
Title: Dark Chocolate Brownies With Cherry Flavored Filled DelightFulls
Ingredients:
- 3/4 granulated sugar
- 1 butter
- 1/3 water
- 2 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 3/4 salt
- 1/4
- 1
Instructions:
1. PREHEAT oven to 325° F. Line 8-inch-square baking pan with foil. Lightly grease.
2. HEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in 3/4 cup DelightFulls morsels. Pour into prepared baking pan. Sprinkle remaining 1/4 cup DelightFulls morsels over batter.
3. BAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.