lumicero/recipes-ing2inst huggingface dataset:
Title: Bread Pudding
Ingredients:
- 1 milk
- 1 eggs
- 3 sugar
- 1 1/2 raisins
- 1 butter
- 2 butter
- 1/2 sugar
- 1 half-and-half
- 1/2
- 2
Instructions:
1. Break bread into small chunks, and put in a large bowl.
2. Add milk, and let soak about 10 minutes; crush with hands until blended.
3. Add eggs, sugar, raisins, and vanilla.
4. Pour butter into a 13x9x2 inch pan.
5. Spoon pudding mixture into pan; bake at 325F for 25 minutes or until pudding is very firm.
6. Let mixture cool; then cut into squares. Place in dessert dishes, and spoon Whiskey Sauce over top of each.
7. Whiskey Sauce:
8. Combine butter, sugar and half and half in a heavy saucepan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. remove from heat. Let cool and add whiskey.
Title: Gingerbread People --Kraftfoods.com
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 1 butterscotch pudding mix
- 1 egg
- 2 flour
- 1 baking soda
- 1 ground ginger
- 1 1/2 ground cinnamon
Instructions:
1. Beat butter, sugar, dry pudding mix, and egg in large bowl with electric mixer on medium speed until well blended.
2. Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is firm.
3. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 1/4 inch thickness.
4. Cut into gingerbread shapes. Place on ungreased baking sheets. Use a straw to make a hole near the tope of each cookie for hanging.
5. Bake 10 to 12 minutes or until edges are lightly browned. Remove from baking sheets; cool on wire racks.
6. Decorate as desired.
Title: Banana-Eggnog Bread Pudding with Rum Sauce
Ingredients:
- 1 bananas
- 2 eggs
- 3 1/2 sugar
- 4 nutmeg
- 1/4 light brown sugar
- 1/4 dark brown sugar
- 1 heavy cream
- 1/2 dark corn syrup
- 1/4 butter
- 2 powdered sugar
- 1/2 vanilla ice cream
Instructions:
1. MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
2. Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
3. In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
4. Pour over the bread cubes; let stand 5 minutes.
5. Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
6. Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
7. Cook over medium heat, stirring constantly, until the mixture boils and thickens.
8. Reduce heat to low; simmer for 5 minutes, stirring constantly.
9. Stir in the rum extract; serve sauce warm.
10. Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.
Title: Orange Crinkles
Ingredients:
- 1 eggs
- 1/2 granulated sugar
- 2 pecan halves
Instructions:
1. Combine mix, oil and eggs.
2. Roll into walnut sized balls.
3. Roll in sugar if desired.
4. Place on ungreased cookie sheets.
5. Bake at 350 for 10-15 minutes.
6. Place pecan half on top if desired.
Title: Wicked Witch Doll Cake
Ingredients:
- 2
- 24
- 35
Instructions:
1. Bake two 16 oz cake recipes in a Wiltons doll cake pan.
2. Remove the cakes from the pan and slice the cake into three equal layers.
3. Stack the cakes with buttercream between each layer.
4. Crumb coat the entire cake and place into the fridge for 30 minutes.
5. Add a second coat of buttercream.
6. Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
7. Cover the doll cake in a 14in circle of black fondant.
8. Enhance the folds at the bottom of the cake.
9. Place your doll in the middle of the cake.
10. Wrap fondant around the doll's waist.
11. Use sculping tool to blend the fondant at the waist into the rest of the cake.
12. use a fondant crank to create a thin fondant rope.
13. Starting at the doll's waist zigzag 2 fondant ropes at a 45-degree angle to give the doll cake a lace detail.
14. Cut out the fabric pattern.
15. Place the fondant on the cake next to the lace detail at a 45-degree angle.
16. Fold the back of the fondant over to create a fabric-like fold.
17. Create fabric texture at the bottom of the dress using a veining sculpting tools.
18. Wrap a rectangle of fondant around the doll's arm to create sleaves.
19. Wrap a rectangle of fondant around the doll's chest.
20. Wrap the right arm with fondant to create a sleave.
21. Use a sculpting tool to create a zigzag guide on the chest.
22. Using the zigzag as a guide, apply the rope to create lace detail for the chest.
23. wrap a rectangle of black fondant around the doll's neck to create a shawl.
24. apply a red triangular shape of fondant to the front of the cake at a 45-degree angle.
25. Wet the red fondant with vodka and sprinkle red edible shimmer on to the panel.
26. Randomly apply candy-coated chocolate on to the red panel.
27. Sprinkle the entire dress with red edible shimmer.
28. Place on the wicked witches hat.
Title: Halloween Spider Cupcakes
Ingredients:
- 2 1/2 milk
- 1/4 peanuts
- 1/2
- 3/4
- 24
Instructions:
1. First, make the spiders by combining the chocolate chips and milk in a glass bowl. Microwave on high for 1 to 2 minutes, stirring frequently, until smooth. Stir in the peanuts or cereal and chow mein noodles.
2. Drop by teaspoons onto waxed paper. Stick on extra noodles for spider legs and chill. Frost the cupcakes white. Then top each cupcake with a spider. Makes 24.
Title: Simply Delicious Strawberry Cake
Ingredients:
- 1 gelatin
- 1 eggs
- 1 water
- 4 butter
- 1/2 cream cheese
- 1/4 confectioners' sugar
- 1/4 strawberry
- 1
- 1/2
- 7
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
2. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
3. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
4. For the frosting:.
5. In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
6. Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.
Title: Blueberry Graham Snacking Cake
Ingredients:
- 15 graham crackers
- 1 flour
- 1 sugar
- 1 baking powder
- 1 cinnamon
- 1 cardamom
- 3/4 milk
- 1/2 yogurt
- 2 eggs
- 3/4 blueberries
Instructions:
1. Preheat oven to 375°F (190°C) and grease a 9"x9" (23x23 cm) pan.
2. Combine the dry ingredients in a large bowl.
3. Add the wet ingredients and beat for 3 minutes.
4. Pour half the batter into the pan, sprinkle with half the blueberries.
5. Pour the rest of the batter into the pan and top with the remaining blueberries.
6. Bake for 35 to 40 minutes or until a toothpick comes out clean.
7. Cut into 16 squares.
Title: Red Velvet Cupcakes With Cream Cheese Frosting
Ingredients:
- 1 1/2 granulated sugar
- 2 1/2 cake flour
- 2 cocoa powder
- 1 baking soda
- 1 salt
- 1/2 buttermilk
- 1 eggs
- 2 vanilla extract
- 2 vinegar
- 1 cream cheese
- 1/2 unsalted butter
- 8 confectioners' sugar
- 1/2 vanilla
- 2
- 1 1/2
Instructions:
1. Preheat the oven to 325 degrees and line muffin tins with wrappers.
2. Mix dry ingredients together in one bowl and the wet ingredients in a second bowl. Pour the wet mixture into the dry mixture and mix until fully combined. Fill the muffin tins 2/3 full with batter. Bake 20-25 minutes and cool.
3. For the frosting, mix butter and cream cheese until smooth. Add in the confectioners sugar, slowly. Add in the vanilla extract. To pipe, spoon into a plastic freezer bag and cut a tip at the end.
4. Frost cupcakes once they have cooled. Top with colored sugar to finish. Enjoy the anti-oxidant awesomeness!
Title: Snickerdoodles
Ingredients:
- 1/2 vegetable shortening
- 2/3 sugar
- 1/4 buttermilk
- 1 vanilla extract
- 1/8 - 1/4 nutmeg
- 2 cinnamon
- 1/2 unbleached all-purpose flour
- 1/4 baking soda
- salt
Instructions:
1. Preheat the oven to 400 degrees.
2. In a large mixing bowl, beat together the shortening and sugar until smooth. Add the buttermilk and vanilla, again beating until well combined.
3. Add the nutmeg/cinnamon, flour, baking soda, and salt to the wet ingredients and beat until the mixture forms a cohesive dough.
4. Place about 1/2 cup cinnamon-sugar (1 teaspoon cinnamon mixed with 1/2 cup sugar) in a shallow bowl.
5. Gather 1 tablespoon of dough and roll it into a ball. Place the ball in the bowl or bag of cinnamon sugar. When you've got five or six dough balls in the sugar, gently shake them until they're completely coated. Place them on a lightly greased or parchment-lined cookie sheet, leaving about 1.5 inches between them. Using the bottom of a glass, flatten each cookie until it's about 1/2-inch thick.
6. Bake the snickerdoodles for 12 minutes. Remove the cookies from the oven and cool them on a wire rack.
Title: Almond Olive Oil Cake
Ingredients:
- 60 salt
- 20 self raising flour
- 1/8 extra virgin olive oil
- 135 sugar
- 3/4 eggs
- 1/2
- 3
- 1/4
Instructions:
1. Bake or pan-fry the chopped almond till slightly golden brown.
2. Sift flour and salt together.
3. Whisk eggs and sugar together (about 20-30 minutes) until the mixture is light, thick and fluffy and the whisk leaves a marked ribbon-like trail behind.
4. Add the sifted dry ingredients and olive oil half at a time. Mix well each time.
5. Add ground and chopped almonds, orange juice. Fold gently.
6. Pour the mixture in a 20 cm baking tray lined with baking paper.
7. Bake in a preheated oven at 150ºC for 15 minutes, sprinkle the remaining chopped almond on top and bake for another 10 minutes at 125ºC.
8. Let it cool and serve.
Title: Cream Cheese and Chocolate Muffin Cakes
Ingredients:
- 8 cream cheese
- 1 egg
- 1/2 sugar
- 6 flour
- 1 1/2 sugar
- 1 baking soda
- 1/4 salt
- 1 water
- 1/2 vinegar
- 1 vanilla
- 5
- 1
Instructions:
1. Filling:.
2. Beat together cream cheese, egg and sugar until smooth. Stir in chocolate chips and set aside.
3. Cake:.
4. Preheat oven to 350 degrees F. Lightly grease and flour muffin pan.
5. Combine flour, sugar, cocoa, baking soda and salt. Add remaining ingredients. Mix until batter is of smooth consistency.
6. Spoon 1/4 cup of batter into each muffin cup. Dab on four separate rounded teaspoons of filling close to the edges of each muffin.
7. Bake for 25 minutes. Let cool for 20 minutes before removing from muffin pan.
Title: Nutty Caramel Apple Rollups
Ingredients:
- 1/2 pecans
- 3 apples
- 1 butter
- 1/4 nutmeg
- 1/4 ground cinnamon
- 6 flour tortillas
- 3/4
- 6
Instructions:
1. If you are using the pecans, preheat oven to 300.
2. Spread pecans in shallow baking pan.
3. Bake 20-30 minutes or til lightly browned.
4. Set aside.
5. Peel, core, and slice apples.
6. Put in a microwaveable bowl.
7. Add butter, nutmeg, and cinnamon.
8. Microwave, covered, on high for 3 minutes, or til tender, stirring once.
9. Set aside.
10. Put tortillas in a plastic bag, do not seal.
11. Microwave on high 20-30 seconds or til heated through.
12. Set aside.
13. Put caramel apple sauce in a microwave safe bowl.
14. Microwave on high apprx 30 seconds or til hot.
15. Lay tortillas on flat surface.
16. Spoon 1/6 of apples down the center of each tortilla.
17. Top apples with 1 Tbsp of the pecans (if using).
18. Top nuts with 1 Tbsp caramel sauce.
19. Fold over one side of the tortilla and roll up.
20. Place either on a serving platter or individual plates.
21. Drizzle each with about 1 Tbsp additional caramel sauce.
22. Top with whipped cream and sprinkle 1 tsp pecans.
Title: Pecan Pumpkin Dessert
Ingredients:
- 2 solid-pack pumpkin
- 1 evaporated milk
- 1 sugar
- 3 eggs
- 1 vanilla extract
- 1 butter
- 1 margarine
- 1 1/2 pecans
- 1 cream cheese
- 1 1/2 confectioners' sugar
- 1 vanilla extract
- 1
Instructions:
1. Line a 13*9*2 in baking pan with waxed paper and coat with non stick cooking spray.
2. In a mixing bowl combine pumpkin,milk,and sugar.
3. Beat in eggs and vanilla.
4. Pour into pan.
5. Sprinkle with dry cake mix and drizzle with butter.
6. Sprinkle with pecans.
7. Bake at 350 for 1 hour or until golden brown.
8. Cool completely in pan on wire rack.
9. Invert onto a large platter, remove wax paper.
10. In a mixing bowl beat cream cheese and confectioners sugar and vanilla until smooth.
11. Fold in whipped topping.
12. Frost dessert.
13. Keep in refig.
Title: Gingerbread House (Mini Gingerbread Houses)
Ingredients:
- 50 butter
- 100 brown sugar
- 1/4 golden syrup
- 1/4 treacle
- 1 treacle
- 2 plain flour
- 1 1/2 ground ginger
- 1 baking soda
- 1/2 icing sugar
- 2
- 1
Instructions:
1. Heat oven to 180°C (170°C fan bake), with the rack just below the middle. Line a baking tray with baking paper or a Teflon liner.
2. Cut three shapes from cardboard. (Each piece of card will be used twice to cut the 6 gingerbread shapes for one house. Cut an 8 x 10 cm rectangle (for the roof) and a 6 x 8 cm rectangle (for the side walls). To make the peaked end-wall shape, draw a 10 x 6 cm rectangle, then make a mark 4 cm from one end on the two long sides, and another mark in the middle of the short side nearest the other two marks. Join this mark to the other two, then cut out.
3. Warm the first four ingredients together (butter, brown sugar, golden syrup, treacle and extra treacle), mixing until smooth. Take off the heat and stir in the egg yolks.
4. Then the sieved dry ingredients (plain flour, ground ginger, & baking soda). Knead to form a smooth dough, adding a little water or extra flour if necessary. Cut the dough into four even pieces and wrap until using.
5. To make one house, roll one piece out about 3 mm thick on the floured board. It should be just large enough to cut two each of the three cardboard shapes from it. Re-roll dough scraps if necessary.) Place the shapes on a prepared baking tray.
6. Bake for about seven minutes or until evenly browned. (Do not under cook.) While pieces are warm, carefully lift them onto a cooling rack. Repeat for other houses.
7. To construct and decorate houses, make 'White Icing' for Piping. Whisk two egg whites until foamy. Beat in about one cup of sifted icing sugar at a time, until the icing holds its shape when piped from an icing bag (or a tough plastic bag with a small hole in one corner). This icing sets hard and can be quite brittle if not stuck firmly to (or supported by) the biscuit base.
8. Pipe the icing on the walls and roof making shingles, doors, windows, etc. Leave plain or decorate with sweets if desired. Using more of the icing, "glue" the walls together on a cardboard base. When the walls are firm position the roof on top using more icing, and leave to set.
9. Enjoy.
Title: Poppy Seed Cake
Ingredients:
- 3 flour
- 1 1/2 baking powder
- 3 eggs
- 1 1/8 vanilla
- 1 1/2 sugar
- 1 1/2 salt
- 2 1/2 milk
- 1 1/2 poppy seeds
- 1 1/2 sugar
- 1 1/2 vanilla
- 1 1/2
- 1/2
- 1/4
- 1/2
Instructions:
1. Mix and blend all ingredients 2 minutes.
2. Bake in a greased & floured bundt pan or 2 large loaf pans.
3. Bake 40-50 minutes at 325°F (Chef Note: I discovered it took somewhat longer to bake. Guess it depends on oven.).
4. For Glaze: In small saucepan over medium heat, stir glaze ingredients together until sugar is melted. Pour over cake.
Title: Graham Cracker Stack Cake
Ingredients:
- 1 cinnamon
- 1 honey graham crackers
- apple butter
Instructions:
1. Spread apple butter thickly on graham cracker and place another graham cracker on top.
2. Spread apple butter on top of it and add another cracker.
3. Continue this until all crackers or apple butter is gone making 2 stacks on a plate.
4. Chill for a few hours until graham crackers are soft.
5. Serve.
Title: My Marmalade Cookies
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1/2 lemon rind
- 1 all-purpose flour
- 2 granulated sugar
Instructions:
1. Cream together the cream cheese and butter until light and smooth, add lemon rind.
2. Combine flour and sugar (I never sift it). Add half the flour mixture to the cream cheese mixture.
3. Stir in remaining flour.
4. Roll out dough onto a lightly floured board and roll to 1/8 inch thick. (I usually have to knead the doll a little more before rolling out).
5. Cut dough with cookie cutter.
6. Spoon about 1/2 teaspoons of preserves in center of each shape. If using pinwheel cutter, fold over the sides to make the pinwheel. If using circles, form to a triangle by folding in three edges and pinch edges gently.
7. Bake at 375 degreed for about 12-14 minutes.
8. Cool cookies on tray for a few minutes and move to rack to cool completely. May be stored in a tin. Last about a week (there will be no need to, these usually get devoured).
Title: Strawberry Preserve Cake
Ingredients:
- 2 1/2 cake flour
- 1 1/4 baking powder
- 3/4 salt
- 1/2 baking soda
- 3/4 butter
- 1 1/2 sugar
- 3/4 eggs
- 4 vanilla extract
- 3/4 buttermilk
- 1/2 cream cheese
- 1 unsalted butter
- 1 vanilla extract
- 1/4 confectioners' sugar
- 1 salt
- 4
- 1
Instructions:
1. Preheat oven to 350°. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside.
2. In a large bowl, sift flour, baking powder, salt, and baking soda together; set aside.
3. In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add preserves and then add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and add vanilla extract and enough food coloring to achieve desired color.
4. Reduce mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly.
5. Bake on the middle rack of oven for 25 to 30 minutes, or until a tester inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack.
6. In a large mixing bowl, beat cream cheese and butter at medium-high speed with an electric mixer for 2 to 3 minutes, or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add confectioners’ sugar and salt, beating until smooth.
7. Spread Strawberry Cream-Cheese Icing between layers and on top and sides of cake. Garnish with strawberries, if desired.
Title: Banana Bread Bites
Ingredients:
- 90 dried dates
- 80 cinnamon
- 1/2 sea salt
- 1 walnuts
- 45
- 65
Instructions:
1. Place the bananas, dates, cinnamon and salt in a food processor and grind to a paste.
2. Add the nuts and process until a doughy ball-like mixture forms.
3. Scrape onto a sheet of plastic wrap, cover with another sheet of plastic wrap and roll to a 1/2" - 3/4" thickness.
4. Remove top layer of plastic wrap and cut the dough into 12 pieces.
5. Wrap individually in plastic wrap and keep in the fridge up to 1 week.
Title: Hot Bananas with Rum and Raisins
Ingredients:
- 1/4 raisins
- 5 dark rum
- 4 unsalted butter
- 1/4 light brown sugar
- 4 bananas
- 1/4 nutmeg
- 1/4 ground cinnamon
- 2
Instructions:
1. Put the raisins in a bowl with the rum.
2. Let them soak while you saute the bananas.
3. Melt the butter in a frying pan, add the sugar and stir until dissolved.
4. Add the bananas and cook for a few minutes, until tender.
5. Sprinkle the spices over the bananas, then pour the rum and raisins on top.
6. Sprinkle on the almonds and serve.
7. Good with ice cream.
Title: Chocolate Mint Brownies
Ingredients:
- 1 1/2 butter
- 1 sugar
- 3 eggs
- 4 all-purpose flour
- 2 salt
- 1/2 vanilla extract
- 1
- 3
Instructions:
1. Preheat oven to 350 degrees F. Line a 13X9 inch baking pan with heavy duty aluminum foil. Lightly grease the foil.
2. In a medium bowl, combine melted butter and cocoa, stirring well. Set aside.
3. In a large bowl, beat sugar and eggs at medium speed with and electric mixer until fluffy, about 5 minutes. Slowly beat in butter mixture.
4. Add flour, salt, and vanilla, beating until just combined. Spread half of the chocolate mixture into the prepared pan. Place mints, side by side, in an even layer over chocolate mixture. Carefully spread remaining chocolate mixture over mints, sealing edges. Bake for 35 minutes. Let cool completely. Cut into squares to serve.
Title: White Chocolate and Hazelnut Ball
Ingredients:
- 250 cream cheese
- 100 white chocolate
- 1 caster sugar
- 1 hazelnuts
Instructions:
1. Combine cream cheese, melted chocolate and sugar in a small bowl and chill for 1 hour or until firm.
2. Form into 2 balls and coat in hazelnuts and chill until firm.
3. Place onto 2 serving plates and serve with ginger bishcuits and chocolate chip bread.
Title: Oil Pastry (cholesterol Free)
Ingredients:
- 2 flour
- 2 sugar
- 1 1/4 salt
- 2/3 milk
- 3 flour
- 1 sugar
- 3 salt
- 1 milk
- 1 1/2
- 1
- 1/4
Instructions:
1. Mix dry ingredients together.
2. With fork, whip together the salad oil and skim milk.
3. Pour over flour mixture.
4. Mix with fork until all flour is dampened.
5. Reserve about 1/3 of dough for top crust.
6. Press remaining dough evenly against bottom and sides of pie plate.
7. Fill with fruit filling.
8. For top crust, crumble reserved dough and sprinkle evenly over filling.
9. Bake as directed in fruit pie recipe.
10. Note: this is for an 8" pie.
11. I used all of it in a 9 1/2" pie pan and baked as a single pie crust for a pudding filling when cold.
Title: Chocolate Malted Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 3/4 powdered sugar
- 1 vanilla
- 2 flour
- 1
- 1/4
Instructions:
1. Beat butter, shortening, 3/4 cup powdered sugar and vanilla in large bowl at high speed .
2. Add flour, 1/2 cup malted milk powder and cocoa; beat at low speed until well blended.
3. Refrigerate several hours or overnight.
4. Preheat oven to 350.
5. Shape slightly mounded teaspoonfuls of dough into balls.
6. Place dough balls about 2 inches apart on ungreased cookie sheets.
7. Bake 14 to 16 minutes or until lightly browned.
8. Meanwhile, combine remaining powdered sugar and malted milk powder in medium bowl.
9. Remove cookies to wire racks; cool 5 minutes.
10. Roll in powdered sugar mixture.
Title: Cocoa Fudge Cake
Ingredients:
- 1 2/3 flour
- 1 1/2 sugar
- 2/3 baking soda
- 1 1/2 salt
- 1 dry buttermilk
- 6 water
- 1 1/2 shortening
- 1/2 eggs
- 2 vanilla
- 1
Instructions:
1. Have ingredients at room temperature.
2. Heat oven to 350.
3. Grease and flour a 13x9x2-inch baking pan, or 2 - 8 or 9-inch layer pans.
4. Sift together dry ingredients in large mixer bowl. Add remaining ingredients. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally.
5. Pour into pans. Bake in oblong pan 35-40, layer pans 30-35 minutes or until wooden pick inserted in center comes out clean.
6. Cool.
7. Frost as desired.
Title: Dawn's Special Brownies
Ingredients:
- 4 butter
- 6 eggs
- 2 sugar
- 1 flour
- 1/2
Instructions:
1. Preheat oven at 350.
2. Stir butter and cocoa in sauce pan over low heat until butter is melted, then remove from heat.
3. Mix in eggs with wire whip until mixture looks like chocolate pudding.
4. Mix in sugar until blended.
5. Mix in flour until well blended.
6. Put mixture into 8x8 inch greased baking pan.
7. Cook for 18 minutes only.
8. Brownies should not be fully cooked in the middle. Let cool for about 10 minutes before serving.