lumicero/recipes-ing2inst huggingface dataset:
Title: Creme De Menthe Squares
Ingredients:
- 1 1/4 butter
- 1/2 powdered sugar
- 3 1/2 egg
- 1 vanilla
- 1 graham cracker crumbs
- 2 creme de menthe
- 1/3
- 1 1/2
Instructions:
1. Bottom Layer: In saucepan, combine 1/2 cup butter and cocoa powder.
2. Heat & stir until well blended.
3. Remove from heat & add 1/2 cup of the powdered sugar, egg, and vanilla.
4. Stir in graham cracker crumbs.
5. Press into bottom of ungreased 9X13 pan. Bake at 350 degrees for 20-25 minutes. Cool completely.
6. Middle Layer: Melt 1/2 cup butter.
7. In small bowl, combine melted butter and creme de menthe.
8. Using mixer at low speed, beat in remaining powdered sugar until smooth.
9. Spread over bottom layer.
10. Chill 1/2 hour.
11. Top Layer: Melt 1/4 cup butter and chocolate chips over low heat.
12. Spread over mint layer.
13. Chill 1/2 hour.
14. Cut into small pieces, store in refrigerator.
Title: Healthy Oatmeal Date Walnut Cookies
Ingredients:
- 1 whole wheat flour
- 1 rolled oats
- 1/2 baking powder
- 1/2 baking soda
- 1/2 fine sea salt
- 1/2 raw sugar
- 1/3 walnuts
- 1/3 dates
- 1/4 plain soymilk
- 1/4 canola oil
- 4 molasses
- 2 maple syrup
- 2
Instructions:
1. Preheat oven to 350 degrees F. (or 325 convection oven). Line 3 cookies sheets with parchment paper.
2. Mix all dry ingredients.
3. Wisk together wet ingredients.
4. Fold in dry to wet and stir until moist. If batter is too dry add a little more applesauce.
5. Use small ice cream scoop to make cookies.
6. Bake 15 minutes.
7. Transfer to baking rack and cool.
8. I throw them into a ziploc bag and just grab 2 out of the freezer whenever the mood hits me. I use them for the kids lunches too and they love them!
9. VARIATION: I basically make the same recipe but with dairy free chocolate chips instead of walnuts and omit molasses and maple syrup. We live on those! I love stocking up the freezer on Sundays. :).
Title: Apple Oat Crisp
Ingredients:
- 4 apples
- 1/2 brown sugar
- 1/2 oats
- 1/2 all-purpose flour
- 1/4 butter
- 1/4 turbinado sugar
- 1 1/2 ground cinnamon
Instructions:
1. Peel, core and chop apples and set aside.
2. In a small bowl, mix together brown sugar, oats, flour and melted butter and set aside.
3. In another small bowl mix together turbinado sugar and cinnamon and set aside.
4. Grease baking dish with cooking spray.
5. Place half of the oat and sugar mixture into the bottom.
6. Arrange chopped apples on top.
7. Sprinkle sugar and cinnamon mixture on top.
8. Add balance of oat and sugar mixture on top.
9. Bake 45 minutes lightly covered with foil.
10. Remove from oven and stir slightly to blend in apples.
11. Serve warm with Half 'n Half, ice cream, or whipped cream.
Title: Grandma Schutters Oatmeal Cookies
Ingredients:
- 1 raisins
- 3/4 brown sugar
- 3/4 granulated sugar
- 1 shortening
- 2 eggs
- 1 vanilla
- 1/2 water
- 1 baking soda
- 1 salt
- 1/4 nutmeg
- 2 1/4 flour
- 2 1/2 quick oats
- 1/2 walnuts
- 1 apple
Instructions:
1. Steam raisins in ½ cup water and let cool; save for end.
2. Mix together:
3. brown sugar.
4. granulated sugar.
5. shortening.
6. Add eggs,vanilla, ½ Celsius liquid from raisins.
7. To above mixture add.
8. Combination of :
9. soda, salt,nutmeg,flour (may go to 2 ½ c.).
10. Add.
11. quick oats,walnuts, steamed raisins from above.
12. Grate 1 small apple and add at the end.
13. cook 12-13 minutes on cookie sheet sprayed with pam.
Title: Pbj B and M Sandwich- Peanut Butter Jelly Banana and Marshmallow
Ingredients:
- 2 marshmallow creme
- 2 peanut butter
- 2 banana
- 1/2
- 2
Instructions:
1. Spread marshmallow creme, peanut butter, and jelly on one slice of bread. Slice the banana and evenly distribute over the jelly.
2. Top with the other piece of bread and enjoy!
3. Note: This can also be toasted on the stove.
Title: Brazil and Walnut Cake
Ingredients:
- 1 1/2 brazil nuts
- 1 1/2 walnuts
- 150 dates
- 1/2 raisins
- 1 self raising flour
- 3/4 salt
- 1/2 caster sugar
- 3/4 eggs
- 2 vanilla
- 1
Instructions:
1. Blend the nus to they become a meal or almost flour.
2. Place all the ingredients in a large bowl and beat with a wooden spoon.
3. Pour mixture into a 20cm round tin, greased and lined.
4. Bake at 180oC for 45 minutes.
Title: Jewish Apple Cake
Ingredients:
- 6 -8 apples
- 2 cinnamon
- 5 sugar
- 3 flour
- 1 vanilla extract
- 1/4 eggs
- 2 1/2 baking powder
- 4 salt
- 3 water
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Place apple slices in a large bowl. Sprinkle with cinnamon and sugar and toss apples until evenly coated with mixture. Set aside.
3. In a large bowl put remaining ingredients and beat these together until smooth. Pour half of the batter into a greased tube pan. Arrange half of the apple mixture over it. Pour remaining batter and top with the rest of the apple mixture. Bake for 1 1/2 hours or until an inserted wooden toothpick comes out clean.
Title: Divine Semolina Dessert - Suji Halva
Ingredients:
- 2 3/4 water
- 1 1/4 sugar
- 1/2 saffron strand
- 140 unsalted butter
- 1 1/4 semolina
- 1/3 ground cardamom
- 1 sultana
- 1/3
Instructions:
1. Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
2. Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
3. Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
4. Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
5. Add the flaked almonds to the grains towards the end of the toasting process.
6. Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
7. Raise the heat under the semolina for 1 minute, stirring continuously.
8. Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
9. The grains may at first splutter, but will quickly cease as the liquid is absorbed.
10. Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
11. Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
12. A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
13. Serve hot.
Title: Peanut Butter Chocolate Bars
Ingredients:
- 1 eggs
- 2 chunky peanut butter
- 1 butter
- 1/2 sweetened condensed milk
- 1
Instructions:
1. Preheat oven 350 degrees. Grease and flour a 12x18 inch sheet pan.
2. Mix cake mix, peanut butter, melted butter. Mix well for 1-2 minutes.
3. Place in greased and floured cake pan. Bake for 10 minutes.
4. Sprinkle with chocolate chips and drizzle with sweetened condensed milk. Bake for an additional 15-20 minutes or until a toothpick inserted into the center of a loaf come out clean.
Title: Cookies Around the World 4 of 5
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1 confectioners' sugar
- 1 egg
- 2 1/2 vanilla
- 1/2 all-purpose flour
- 1/4 orange zest
- 1/4 granulated sugar
- 1 citron
- 1
- 2
- 12
Instructions:
1. BASIC COOKIE DOUGH:
2. Cream butter and sugar.
3. Beat in egg and vanilla.
4. Add flour slowly, and mix well.
5. Divide in two.
6. SWEDISH RUBY DROPS.
7. Use 1/2 cookie dough.
8. Preheat oven to 375.
9. Shape cookie dough by rounded teaspoon into balls.
10. Balls can be rolled in colored sugar or dip in slightly beaten egg white and roll in finely chopped nuts.
11. Place 1 inch apart on ungreased baking sheet.
12. Press thumb deeply into center of each.
13. Bake 10-12 minutes or until set but not brown.
14. Fill thumbprint with jelly.
15. NORWEGIAN WREATHS.
16. Preheat oven to 375.
17. Mix into 1/2 basic dough- orange peel.
18. Shape dough by rounded teaspoonfulls into pencil-like strips about 5 inches long.
19. Form strip into a circle, overlapping 1/2 inch at each end.
20. Brush tops with slightly beaten egg white.
21. Sprinkle with granulated sugar.
22. Press bits of red cherries on center of overlap for berries.
23. Add leaves chopped from green cherries.
24. Bake on ungreased baking sheet 8-10 minutes until set but not brown.
25. Immediately remove from baking sheet.
Title: Lovely Low Fat Cinnamon Bread Pudding.
Ingredients:
- 3/4 kosher salt
- 32 cinnamon
- 1/2 white sugar
- 2 eggs
- 1/2 egg substitute
- 3 raisins
- 1/2
Instructions:
1. Preheat oven to 200 degrees F.
2. Slice challah bread if not already presliced, and the cut into 1 inch cubes.
3. Place cubes onto cookie sheet, lightly spray with butter spray, and bake in oven until completely dry, stirring occasionally.
4. In the meantime, in a medium sauce pan, mix together the half and half, salt, cinnamon, and sugar.
5. Bring to a boil oven medium heat, stirring occasionally.
6. In the meantime, in a medium bowl, wisk together the eggs or egg substitute.
7. Once the half and half mixture comes to a boil SLOWLY whisk it into the eggs, never stop whisking until fully mixed together.
8. When bread is dry, remove from the oven and spray with butter spray again, and layer the bread HALF way up the casserole dish.
9. Sprinkle on half the rasins and then add the rest of the bread, but only until it reaches the top of the casserole dish.
10. Sprinkle on the rest of the raisins.
11. Slowly pour on the half and half mixture.
12. Let this sit for 1 hour, stirring occasionally.
13. Preheat oven to 350 degrees F Bake for 30-40 minutes, uncovered.
Title: Festive Dried Fruit Biscotti
Ingredients:
- 1/2 margarine
- 1 1/2 white sugar
- 2 eggs
- 3 white chocolate
- 2 1/2 baking powder
- 2 3/4 white flour
- 1 salt
- 1/4
- 1
- 3
- 3/4
Instructions:
1. Preheat oven to 350 degrees and line a large cookie sheet with parchment paper.
2. Beat margarine until soft.
3. Beat in sugar and eggs.
4. Add melted white chocolate,juice and extract until combined.
5. With your hand fold in remaining ingredients. The dough will be sticky.
6. Form dough into logs almost as long as the cookie sheet and place 3 inches apart.
7. Bake at 350 degrees for 30 minutes until golden brown.
8. Lower oven temperature to 325 degrees.
9. Remove biscotti from oven and let cool 5 minutes before slicing diagonally.
10. Return to oven and toast on each side for 5-10 minutes.
11. Store in air-tight containers.
Title: Moos Bukaani
Ingredients:
- 4 water
- 1 plantain
- 2 butter
- 1 cinnamon stick
- 1/2 sugar
- 1/4 cardamom powder
Instructions:
1. Boil the plantain in the water until the skin starts to separate from the banana.
2. Peel and cut into 1/2 inch thick pieces.
3. In a pan, add the plantain, cinnamon, butter, and sugar.
4. Cook over medium heat until the liquid has thickened.
5. Add the cardamom powder and remove from heat.
6. Serve.
Title: Applesauce Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 applesauce
- 2 flour
- 1 1/2 baking soda
- 2 cinnamon
- 1 clove
- 1 nutmeg
- 1/4 salt
- 1 raisins
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugar.
3. Add egg, applesauce and blend well.
4. Sift together flour, baking soda, cinnamon, cloves, nutmeg and salt.
5. Blend both together.
6. Add raisins and blend well.
7. Bake for 20-25 minutes for cupcakes (20-24) or 40 minutes for cake in silpat pans or paper lined loaf pan.
8. Frost with Almond Butter Frosting rz.286243.
Title: Rice Pudding Light
Ingredients:
- 1 water
- 1 short-grain rice
- 1 medium grain rice
- 4 unsalted butter
- 1/4 skim milk
- 1/2 salt
- 1 sugar
- 1/4 vanilla extract
- cinnamon
- nutmeg
Instructions:
1. Bring water to a boil in a heavy 3 quart saucepan.
2. Stir in raw rice and butter, cooking, uncovered, over medium heat for about 4-5 minutes, stirring occasionally, until water is absorbed and rice looks creamy.
3. Stir in milk and a small pinch of salt.
4. Bring to just a boil over medium high heat, stirring and watching your pot like a hawk so it doesn't burn or boil over -- the second it starts to bubble, remove from heat.
5. Reduce temperature to low, and return pan to the heat to cook, covered, about 30-50 minutes, stirring occasionally (cook less for creamier, softer pudding, longer for firmer pudding).
6. Stir in sugar to taste and vanilla.
7. Pour into serving cups or bowl, dust with some cinnamon or freshly grated nutmeg, and chill well.
Title: Atlanta Upside-down Cake
Ingredients:
- 1/2 brown sugar
- 1 pecans
- 1/2 butter
- 1/3 granulated sugar
- 1/2 egg
- 1 vanilla
- 1/2 flour
- 1 baking powder
- 1 1/2 salt
- 1/2 milk
- 1/2
Instructions:
1. Combine butter and brown sugar, mixing until well blended.
2. Spread onto bottom of 8 in.
3. square pan.
4. Arrange peaches on brown sugar mixture; sprinkle with pecans.
5. Beat spread and granulated sugar until light and fluffy.
6. Blendin egg and vanilla.
7. Add combined dry ingredients alternately with milk,mixing well after each addition.
8. Carefully pour over peaches.
9. Bake at 350 deg. 45 minutes or until wooden pick inserted in center comes out clean.
10. Immediately invert onto serving plate; serve warm.
Title: Portuguese Seredura Dessert
Ingredients:
- 1 gelatin powder
- 1 butter
- 2 margarine
- 3
Instructions:
1. Place Marie biscuits in food processor and process until very fine. Grease a large bowl or casserole dish lightly with butter or margarine.
2. Using a cake beater/ mixer, add the 2 cartons of cream. Mix until it just coats the back of a spoon- just before it becomes thick.
3. We still need a runny consistency. This is the trick to getting this just right.
4. Add the can of condensed milk.
5. Keep mixing for another minute to ensure it is incorporated.
6. Stop the beaters.
7. Add the prepared gelatin to the creamy, condensed milk mixture. Stir it inches.
8. Add this mixture to your prepared dish or bowl.
9. Put the processed biscuits on top of this mixture.
10. Allow to set overnight in refrigerator.
11. Serve up and enjoy.
Title: Poppy Seed Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 heavy whipping cream
- 1 white wine
- 1/2 poppy seed
- 1/2
- 1/3
Instructions:
1. Combine all ingredients and Beat 5 Minutes.
2. Pour into greased Bundt Pan.
3. Bake 50 Minutes @ 350 Degrees.
4. Cool 15 Minutes Before taking it out of Pan.
5. Either Glaze or dust w/ Powdered Sugar.
Title: Peaches and Cream
Ingredients:
- 2 brown sugar
- 2 sour cream
- 1/4 pecans
- 2
Instructions:
1. Place sliced peach in a small serving dish.
2. Sprinkle with brown sugar and spoon sour cream on top.
3. Sprinkle with pecans.
Title: Chocolate Mousse
Ingredients:
- 4 sugar
- 3/4 dark chocolate
- 6 coffee
- 4 unsalted butter
- 6 salt
- 4
Instructions:
1. Beat the egg yolks and sugar until it turns into a a thick yellow mixture.
2. Melt chocolate and coffee in a mixing bowl. (Put the mixing bowl over hot water so that mixing is easier.) Add butter gradually and beat until cream is smooth.
3. Beat the chocolate with the egg yolks and sugar mixture.
4. Beat the egg whites and a pinch of salt until stiff.
5. Sprinkle 1 tablespoon of sugar above and beat again for a two minutes.
6. Stir about one third of the egg whites into the chocolate mixture. Stir well, then add the remaining whites.
7. Refrigerate for at least 2 hours. Can be served with whipped cream or custard sauce.
Title: Holiday Nutmeg Logs
Ingredients:
- 1 butter
- 3/4 sugar
- 1 egg
- 2 vanilla extract
- 3 all-purpose flour
- 1 ground nutmeg
- 1/4 salt
- 1/3 butter
- 2 confectioners' sugar
- 1 vanilla extract
- 2 -3 half-and-half cream
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well.
2. Divide dough into 14 pieces. Shape each portion into a 12-in. X 1/2-in. thick rope. Cut rope into 2-in. peices. Place 2 inches apart on greased baking sheets.
3. Bake at 350` for 9-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
4. For frosting, in a small bowl, beat buttler until fluffy. Add the confectioners' sugar and extracts; beat until blended. Beat in enough cream to achieve desired consistency.
5. Frost cookies. Sprinkle with nutmeg. Store in an airtight container in the refrigerator.
Title: Amazingly Soft Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 1 creamy peanut butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1/2 vanilla extract
- 2 whole wheat flour
- 1 baking soda
- 1
- 1/2
Instructions:
1. Preheat your oven to 325 degrees Fahrenheit.
2. Cream butter, peanut butter, and sugars together until smooth.
3. Add eggs and vanilla, beat well.
4. Stir in flour and baking soda until well combined.
5. Mix in chips and nuts by hand.
6. Using a cookie scooper or a spoon, scoop up 1 1/4 inch balls of dough and place 2'' apart on a greased cookie sheet. (For smaller cookies make smaller balls of course. Do not push them down.).
7. Bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown.
8. Tips:
9. Wait 3-4 minutes before transferring to wire rack to cool.
10. You could use any kind of nuts you want and even switch up the chips.
11. If you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft.
Title: Arkansas Possum Pie
Ingredients:
- 1 graham cracker crust
- 6 cream cheese
- 3/4 powdered sugar
- 1/4 pecans
- 1 3/4 milk
- 1 vanilla extract
- 1/4 vanilla instant pudding mix
- 1/3 instant chocolate pudding mix
- 1/2 heavy cream
- 1 vanilla extract
- 1/2 pecan halves
- 15
Instructions:
1. Beat cream cheese with sugar.
2. Pour into crust.
3. Sprinkle with chopped pecans.
4. Whisk the milk, 1 tsp vanilla and pudding mixes for 2 minutes.
5. Let stand for 2 minutes.
6. Spoon pudding mix over pecans.
7. Sprinkle with 1/4 C of the cookies.
8. Refrigerate for 4-6 hours.
9. Whip cream with 1 tsp vanilla.
10. Spread over pie.
11. Top with pecan halves and remaining cookie crumbs.
Title: Bon Appetit's Old World Apple Pie
Ingredients:
- 1 1/2 all-purpose flour
- 6 unsalted butter
- 2 vegetable shortening
- 1/4 salt
- 3 -4 apples
- 2 1/2 brown sugar
- 2 cornstarch
- 1/4 dark rum
- 3 cinnamon
- 1 pecans
- 3/4 rolled oats
- 1/2 all-purpose flour
- 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 350*F. Combine flour, butter, shortening and salt in chilled large bowl and blend until mixture resembles coarse meal.
2. Add 3 tablespoons ice water and mix just until dough holds together, adding another tablespoon water if necessary.
3. Form dough into ball; flatten into disc. Transfer to floured surface and roll out into 12-inch circle. Fit into 9-inch deep-dish pie pan, trimming excess. Prick bottom and sides of crust with fork.
4. Bake 10 minutes. Retain oven temperature at 350*F.
5. Filling: Combine apples, 1 cup brown sugar, cornstarch, rum and cinnamon in large bowl and mix well. Spoon into pie shell.
6. Combine remaining 1 cup brown sugar, pecans, oats, flour and melted butter in large bowl and mix well (mixture will be crumbly).
7. Sprinkle over apple mixture. Bake until top is golden brown and juices are bubbling, about 50 minutes. Serve warm.
Title: Pumpkin Spice Ghost Cake
Ingredients:
- 1 canned pumpkin
- 1 eggs
- 3 water
- 1/3 pumpkin pie spice
- 3 cream cheese
- 1 margarine
- 2 butter
- 2 vanilla extract
- 1 1/2 powdered sugar
- 4
Instructions:
1. FOR CAKE: PREHEAT oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
2. COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
3. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
4. FOR CREAM CHEESE FROSTING: BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
5. TO GARNISH: *Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional) - FORM licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
Title: Oreo Cookie Salad (No Fruit)
Ingredients:
- 18 buttermilk
- 1 instant vanilla pudding
- 1 Cool Whip
- 1
Instructions:
1. Crush 12 Oreo Cookies into coarse pieces, set aside.
2. In a bowl, mix buttermilk & pudding mix together.
3. Mix in Cool Whip until smooth.
4. Stir in crushed Oreo Cookies.
5. Chill to set.
6. Top with 6 whole Oreo Cookies immediately prior to serving.
Title: Cool Banana Pudding
Ingredients:
- 3 instant banana pudding mix
- 3 vanilla instant pudding mix
- 3 milk
- 14 sweetened condensed milk
- 1 bananas
- 12
- 5
Instructions:
1. Prepare pudding mix according to directions using 3 cups of milk.
2. Fold in sweetened condensed milk and 1 cup whipped topping.
3. Layer vanilla wafers, bananas and pudding mixture 1/2 at a time in a 9 x 13 pan.
4. Top with remaining vanilla wafers, crushed.
5. Cover and refrigerate overnight.
Title: Sour Cream-Chocolate Chip Cake
Ingredients:
- 3 cake flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 3 eggs
- 2 sugar
- 1 canola oil
- 2 vanilla extract
- 1 sour cream
- 1 1/2 heavy whipping cream
- 1/3 unsalted butter
- 1/4 corn syrup
- 2 bittersweet chocolate chips
- 1
- 2
Instructions:
1. Heat oven to 350°F Spray 9 1/2 or 10-inch tub pan with fixed bottem and 3 3/4-inch high sides with nonstic cooking spray. Line bottom with parchment paper; spray paper.
2. In bowl, whisk together flour, baking powder, baking soda, and salt until blended.
3. In another bowl, beat eggs and sugar at medium speed 2 minutes or until thick, fluffy, and lightened in color. Beat in oil and vanilla at low speed until blended. Beat in flour mixture just until blended. Beat in sour cream until blended. Stir in 1 1/2 C semisweet chocolate chips. Spoon batter into pan.
4. Bake 55-60 minutes or until wooden skewer inserted in center comes out clean.
5. Cool in pan on wire rack 15 minutes. Invert cake onto rack; remove parchment. Leave bottom-side up for glazing; cool completely.
6. Meanwhile, heat cream, butter, and corn syrup in medium saucepan over medium heat 2-3 minutes, until butter melts and mixture is hot. Remove from heat; add bittersweet chocolate chips. Let stand 1 minute. Stir until chocolate melts and glaze is smooth. Let stand at room temperature until slightly thickened.
7. With small spatula, spread glaze over top and sides of cake. Let stand 30 minutes or until glaze is set. Press 2 cups semisweet chocolate chips onto sides of cake.
Title: Magic Cookie Bars
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 butter
- 1 flaked coconut
- 2
- 1 1/3
- 1
Instructions:
1. HEAT oven to 350°F Coat 13 x 9-inch baking pan with no-stick cooking spray.
2. COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
3. BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
4. For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.
5. VARIATIONS: SUBSTITUTE chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.