lumicero/recipes-ing2inst huggingface dataset:
Title: Rhubarb Pie
Ingredients:
- 1 Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial
- 2 rhubarb
- 1 1/4 sugar
- 1/4 quick-cooking tapioca
- 1 cornstarch
- 1/4 orange, zest of
- 2 salt
- 2 unsalted butter
- milk
- sugar
Instructions:
1. Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
2. roll the other half of dough into a 12-inch round and refrigerate.
3. Preheat oven to 425 degrees.
4. Put rhubarb into a large bowl.
5. In another bowl, whisk together sugar, tapioca or cornstarch, zest and salt.
6. Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
7. Pour rhubarb into bottom crust, dot with butter.
8. Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
9. Cut steam vents into top crust.
10. Lightly brush top of pie with milk or cream and sprinkle with sugar.
11. Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.
Title: Reese's Peanut Butter and Chocolate Chip Cookie Pie
Ingredients:
- 1/2 butter
- 2 margarine
- 2 eggs
- 1 vanilla extract
- 1/2 sugar
- 1 all-purpose flour
- 1 pecans
- 1 walnuts
- ice cream
Instructions:
1. Heat oven to 350°F.
2. Beat butter in medium bowl; add eggs and vanilla.
3. Stir together sugar and flour; add to butter mixture.
4. Stir in chips and nuts; pour into unbaked pie crust.
5. Bake 50 to 55 minutes or until golden brown.
6. Cool about 1 hour on wire rack; serve warm with sweetened whipped cream or ice cream, if desired.
7. 8 to 10 servings.
8. To reheat: One slice at a time, microwave at HIGH (100%) 10 to 15 seconds.
Title: S'more Bars
Ingredients:
- 2/3 sugar
- 1/2 butter
- 1 1/2 butter
- 1/2 vanilla extract
- 1 egg
- 2 1/3 graham cracker crumbs
- 1/3 flour
- 1/2 salt
- 4 1/2 mini marshmallows
- 2
Instructions:
1. Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish and set aside.
2. In the bowl of your stand mixer, combine the sugar and 1/2 cup butter until light and fluffy, about 3 minutes. Add the vanilla and egg, scraping down the side as needed. Mix in the graham cracker crumbs, flour, and salt.
3. Set aside 1 1/2 cups of the graham cracker mixture for later. Using your hands or the bottom of a glass, press the rest of the graham cracker mixture into the bottom of the prepared dish.
4. In a small nonreactive saucepan, melt 3 cups of the marshmallows with the remaining 1 1/2 tbs butter. Quickly spread the melted marshmallows over the graham cracker layer. Sprinkle the chocolate chips evenly over the layers and toss the remaining 1 1/2 cups marshmallows on top. Press bits of the remaining graham cracker mixture in the palms of your hands and scatter them over top of the marshmallows and chocolate chips, pressing lightly.
5. Bake for 17-22 minutes or until marshmallows have puffed up and turned lightly brown. Allow to cool before serving.
Title: Low Fat Baking Mix Oatmeal Cookies
Ingredients:
- 1 brown sugar
- 2/3 butter
- 1/2 unsweetened applesauce
- 2 vanilla
- 2 eggs
- 1/2 egg substitute
- 1 1/4 baking mix
- quick-cooking oats
- raisins
Instructions:
1. Heat oven to 350*.
2. Mix brown sugar, margarine or butter, vanilla, and eggs. Stir in remaining ingredients.
3. Drop dough by rounded teaspoonfuls about 2" apart onto ungreased cookie sheet.
4. Bake until light brown, about 10 minutes.
Title: Famous Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/3 sugar
- 1 egg
- 1/2 vanilla extract
- 3/4 all-purpose flour
- 1 cinnamon
- 1/4 cloves
- 1/2 allspice
- 1/4 baking soda
- 1 1/2 salt
- 1/2 old fashioned oats
- 3/4 raisins
Instructions:
1. Preheat oven to 375*. In a large bowl, using electric mixer at high speed, beat butter until soft and smooth. Add brown sugar and sugar, beating until fluffy. stir in egg and vanilla.
2. Stir in flour, cinnamon, cloves, baking soda and salt. Beat on low speed until combined. Stir in oats, then raisins and 1/2 cup chocolate chips.
3. Drop 1/4 cup portions of batter, 3 inches apart, onto two ungreased baking sheets. Flatten cookies slightly. Bake until centers are puffy and edges start to brown, about 13 minutes. Cool cookies on baking sheets 2 minutes, then remove to wire rack to cool completely.
4. Meanwhile, in microwave safe dish, place remaining 1/4 cup chocolate chips. Cook on HIGH 30 seconds or until melted when stirred. Spoon melted chocolate into a zippered bag, cut a small hole in a corner, and squeeze over cookies in a zigzag pattern.
Title: Chocolate Moose Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 unsalted butter
- 3/4 powdered sugar
- 1 egg
- 1 pure vanilla extract
- 1/2
Instructions:
1. Make the cookies: Whisk to combine flour, cocoa powder, salt, and cinnamon in a bowl. In a separate bowl, beat butter and confectioners’ sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; wrap each in plastic, and chill 1 hour or up to 1 day.
2. Roll out dough between 2 sheets of parchment to <U+215B>-inch thickness. Transfer to a baking sheet. Chill 15 minutes.
3. Preheat oven to 350°. Using a 5-inch moose-shaped cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill 5 minutes more). Reroll scraps and cut out more shapes. Transfer shapes to parchment-lined baking sheets, spacing 2 inches apart. Chill 30 minutes.
4. Bake, rotating sheets halfway through, until cookies are crisp, about 8 minutes. Let cool completely on sheets on wire racks.
5. Make the glaze (see below).
6. With an offset spatula, spread glaze on cookies. Allow glaze to set for 30 minutes before serving. Glazed cookies can be stored between layers of parchment in an airtight container at room temperature up to 3 days.
7. Chocolate Moose Glaze.
8. 2 cups confectioners’ sugar, plus more if necessary.
9. 3 tablespoons unsweetened Dutch-process cocoa powder.
10. ½ cup milk.
11. Whisk to combine confectioners’ sugar and cocoa in a bowl. Stir in milk, and whisk until smooth.
Title: Peaches in Muscat from Nigella
Ingredients:
- 4 sweet dessert wine
- 1 heavy cream
- ice cream
Instructions:
1. Over a bowl (to catch juices), cut each peach into slices.
2. When all the peaches are sliced, pour in the Muscat wine and make sure the peaches are more or less fully immersed. Cover the bowl with plastic wrap and refrigerate for up to 6 hours; sometimes it helps to be able to get stuff done in advance.
3. Remove the peaches to a pretty glass bowl or to individual small glasses and serve — still chilled — with a pitcher of heavy cream or some vanilla ice cream alongside.
Title: S'mores Sundaes
Ingredients:
- 2 chocolate ice cream
- 20 marshmallow creme
- 1/4
- 4
- 8
Instructions:
1. Stir together softened ice cream and crushed graham crackers in a small bowl. Freeze 1 hour or until firm.
2. Spoon ice-cream mixture into 4 bowls, top evenly with marshmallow creme and chocolate morsels. Serve each with 2 graham cracker sticks.
Title: Maud Borup Peppermint Crunch Cookies
Ingredients:
- 1 white chocolate chips
- 1
- 10
Instructions:
1. Pick through the wafers and take out any damaged cookies. Dust the cookie crumbs off with a pastry brush. You want a clean cookie for dipping.
2. Melt the white chocolate chips in a bowl over a pan of hot water, being careful not to let any of the water get into the chocolate. Stir the chocolate until smooth and creamy. Keep the bowl of chocolate over the pan that you used to melt the chocolate in to keep it of dipping consistancy.
3. Dip each of the chocolate wafers into the white chocolate. Carefully remove the cookie with a fork, letting the excess drip back into the bowl, and place the cookie flat-side down onto a parchment lined cookie sheet. If desired, with a spoon, lightly drizzle more chocolate over the top of the cookie for a thicker layer. Immediately sprinkle the crushed peppermint candies over the top and press lightly to get them to adhere. Let the cookies air dry. Keep in an airtight container.
4. Enjoy!
Title: Floating Islands
Ingredients:
- 1 vanilla pod
- 600 milk
- 3 eggs
- 1 salt
- 125 caster sugar
- 1 1/2 potato flour
- 1 lemon juice
Instructions:
1. Place the vanilla pod in a saucepan with the milk and bring slowly to a boil.
2. Release the seeds in the pod by using a wooden spoon to smash it up against the side of the pan.
3. Pour the milk into a wide-based pan and leave to cool without removing the vanilla.
4. Meanwhile, separate the eggs.
5. Place the yolks in a bowl for use later and beat the egg whites with a pinch of salt until very stiff.
6. Fold in 25g of sugar and beat again.
7. Reheat the milk, remove the vanilla pod and drop scoops of stiff egg white on to the milk and cook for a couple minutes until firm, turning with a perforated spoon.
8. Remove these"islands" to a plate.
9. Beat the egg yolks with 75g sugar and the flour, if using.
10. Add the warm milk then return to the milk pan, stirring constantly for about 10 minutes until thickened.
11. Pour the custard into a shallow dish and float the"islands" on top.
12. Heat the remaining sugar with a tablespoon of water and the lemon juice until it is light golden.
13. Trickle the syrup over the"islands".
14. Chill before serving.
Title: Margaret Trudeau's Wedding Cake
Ingredients:
- 1/4 sugar
- 1/4 boiling water
- 2 currants
- 1 sultana raisin
- 2 seedless raisins
- 1 brazil nut
- 3/4 fresh lemon rind
- 1/2 all-purpose flour
- 1/4 salt
- 2 cinnamon
- 7 clove
- 1 1/2 nutmeg
- 1 1/2 allspice
- 1 butter
- 1 1/2 sugar
- 1 eggs
- 2 2/3 brandy
- 2 3/4
- 12
- 1/2
- 1/3
Instructions:
1. Prepare fruit and nuts before you make the cake.
2. Put in a large bowl and pour brandy over.
3. Mix well.
4. Let stand at room temperature for at least 8 hours.
5. Put 1/4 c sugar in a heavy skillet.
6. Heat over moderate heat stirring constantly until melted and brown.
7. Remove from heat and stir in boiling water gradually (be careful of steam).
8. Return to low heat and stir just until any lumps of sugar are melted.
9. (do not boil) Remove from stove and immediately pour into a cup or bowl so cooking ceases.
10. Cool.
11. Generously grease a set of pans (1 ea- 8" sq, 6" sq, 4" sq) and line with heavy greased brown paper.
12. Sift together flour, salt, and spices, and sift one cup of mixture over fruit/nut mixture.
13. Toss together so fruit is coated.
14. Cream together butter and sugar thoroughly.
15. Add eggs one at a time, beating well after each addition (most of the mixing can be done with an electric mixer- but batter must be transferred to a very large bowl).
16. Blend in dry ingredients alternately with the mixture of grape juice and cooled caramel mixture.
17. Add fruit/nut mixture and blend thoroughly (Hands are the easiest) Preheat oven to 300F.
18. Place a pan of hot water in the bottom of the oven.
19. Put batter in prepared pans using following amounts: 8"- 10 cups, 6"- 5 cups, 4"- 2 cups (or 2/3 full).
20. Cooking times- 8" in 4 hours, 6"- 3 1/2 hours, 4"- 2 1/2 hours.
21. Test for doneness with a tooth pick.
22. Remove cakes from pans, cool thoroughly.
23. Strip off paper, wrap in cheesecloth.
24. Wet with brandy (or dark rum).
25. Wrap in heavy duty aluminum foil.
26. Store for at least 2 weeks in a cool place (Longer is better).
Title: Vanilla Tapioca Pudding
Ingredients:
- 3/4 pearl tapioca
- 2 cold water
- 4 milk
- 2/3 sugar
- 1/4 salt
- 1 vanilla extract
Instructions:
1. Soak tapioca in cold water overnight or for at least 3 hours.
2. Heat milk until it is steaming, not boiling.
3. Drain excess water from tapioca and add to the hot milk, stirring constantly and scraping the bottom with a wide flat utensil until it is steaming again--do not boil.
4. Immediately reduce heat to very low, lower than the setting for cooking white rice, just hot enough to see a few vapors.
5. Stir often the first few minutes then add the sugar and salt; and additional milk if needed.
6. Check and stir the bottom of the mixture about every 5 minutes and add milk as needed to maintain a consistency similar to oatmeal cooking.
7. Cook for about 45 minutes or until the tapioca pearls are translucent (no white specks in the center) and the mixture is sufficiently thickened.
8. (Notes: One may thicken the hot sweetened milk and tapioca in a double boiler although a heavy saucepan is fine if given careful attention--this pudding will scorch easily if you're distracted! Should problems appear, immediately transfer to another pan; avoid and discard anything caramel or brown colored).
9. When thickened and the pearls are translucent, stir in vanilla and transfer to a bowl or individual pudding cups.
10. Cover and chill--serve with whipped cream and cinnamon or fruit.
11. (Note: The pudding will thicken more as it chills).
Title: Bailey's Cake
Ingredients:
- 1 fat-free sugar-free instant vanilla pudding mix
- 1 eggs
- 4 irish cream
- 1 water
- 1 powdered sugar
- 1/4 irish cream
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 1 bundt pan or 2 small loaf pans.
3. Combine all cake ingredients in a bowl and mix with an electric mixer for about 3 minutes.
4. Pour into pans and bake for 50 minutes.
5. While cake cools, mix together glaze ingredients.
6. Turn cooled cake onto plate and drizzle with glaze.
Title: Triple Chocolate Torte
Ingredients:
- 1 milk
- 1 1/4 white chocolate pudding mix
- 1 raspberries
- 1 strawberry
- 1/3
- 1
Instructions:
1. Heat oven to 325. Spray bottom only of springform pan, 9x3 inches, with cooking spray. Make brownie mix as directed on package, using water, oil and eggs. Spread in pan.
2. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.).
3. Beat milk and pudding mix in large bowl with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
4. Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.
Title: Fruit Salad
Ingredients:
- 8 Cool Whip Free
- 3 1/2 sugar-free instant pudding mix
- 1 buttermilk
Instructions:
1. Combine all ingrediants.
2. Refridgerate.
Title: 3 Ingredient Triple Fudge Cake
Ingredients:
- 3 1/2 chocolate pudding mix
- 18 1/2
- 12
Instructions:
1. Prepare pudding following directions on the package; stir in cake mix.
2. Spread in a greased 13"x9" baking pan; sprinkle with chocolate chips.
3. Bake at 350 degrees Fahrenheit for 35 minutes; cool.
Title: Pastel de Tres Leches Three-Milk Cake
Ingredients:
- 10 eggs
- 1 all-purpose flour
- 1 baking powder
- 1 granulated sugar
- 1 vanilla extract
- 2 confectioners' sugar
- 1 heavy cream
- 1/2 vanilla extract
- 2 confectioners' sugar
- 3/4 strawberries
- 1/2 sweetened condensed milk
- 1 half-and-half
- 2 evaporated milk
- 1/2 brandy
- 1 butter
- 1 1/2 vanilla extract
- 2 confectioners' sugar
- milk
Instructions:
1. Preheat oven to 350 degrees.
2. Oil a jellyroll baking pan (15x10) and line it with waxed paper oiled on both sides.
3. Separate the yolks and whites in 2 bowls.
4. Sift the flour and baking powder together.
5. Beat the yolks until light and lemon colored, about 20 minutes.
6. The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the"ribbon stage.
7. "Add 1/2 cup of the sugar, 2 tablespoons at a time.
8. Add the vanilla and beat 3 minutes more.
9. Whip the egg whites until soft peaks form.
10. Add the remaining 1/2 cup sugar slowly until it makes a meringue.
11. Add the whites to the yolks 1/3 at a time and fold in with a rubber spatula.
12. Add the flour all at once and fold in.
13. Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan.
14. Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioner's sugar.
15. Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off.
16. Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm.
17. For the filling: Whip the cream and vanilla until soft peaks form.
18. Add the confectioner's sugar.
19. Add the strawberries to the whipped cream and fold in.
20. For the soaking liquid: Mix the milks with a whisk.
21. Add the liquor.
22. For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes.
23. Add the vanilla and mix for 2 minutes.
24. Slowly add the confectioner's sugar until it is well incorporated.
25. Add the milk.
26. To assemble the cake: Unroll the cake and remove the tea towel from the top layer.
27. Spread the whipped cream mixture on the cake.
28. Using the bottom as leverage, roll it up lengthwise.
29. Transfer the cake to a serving tray seam side down.
30. Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit.
31. Cover the cake with the frosting.
Title: Dipped Coconut Shortbread
Ingredients:
- 3/4 butter
- 1/4 sugar
- 2 vanilla extract
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 1 flaked coconut
- 1 1/2 shortening
- 1
Instructions:
1. In a mixing bowl, cream butter, sugar and vanilla until light and fluffy.
2. Combine flour and baking powder; gradually add to creamed mixture and mix well.
3. Stir in coconut.
4. Cover and refrigerate for 1 hour or until firm.
5. On a floured surface, roll out dough to 1/4" thickness.
6. Cut with a 2 1/2" round cookie cutter.
7. Place 2" apart on ungreased baking sheets.
8. Bake at 300 degrees for 20-25 minutes or until edges begin to brown.
9. Cool on wire racks.
10. In a small saucepan over low heat, melt chocolate chips and shortening.
11. Remove from heat; dip cookies halfway into chocolate.
12. Place on waxed paper-lined baking sheets until set.
Title: Low Fat Valentine Cookies
Ingredients:
- 5 butter
- 3/4 palm sugar
- 1 egg
- 1 whole wheat pastry flour
- 1 2/3 baking powder
- 1 salt
- 1/4 confectioners' sugar
- 1/2 confectioners' sugar
- 1 milk
- 1/2
- 1
Instructions:
1. For cookie: Using a mixer, beat butter and sugar until creamy. Add egg and almond extract, mixing well.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. Gradually add flour mixture into butter and sugar until dough forms. The dough may seem a little crumbly at first; but it will come together.
4. Wrap dough in plastic and shape into a disk. Chill for two hours in the refrigerator.
5. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
6. Sprinkle work surface and rolling pin with confectioners sugar. Turn out one half of dough onto it.
7. Roll out dough to a 1/4-inch thickness.
8. Use heart-shaped cookie cutters dipped in confectioners sugar to make cutouts.
9. Gather scraps and re-roll until all the dough is used. While the first batch are baking is a good time to repeat the rolling and cutting process with the second half of the dough.
10. Place cookies 1-inch apart on cookie sheet. Bake 8-9 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.
11. For glaze: In a small bowl, mix together confectioners sugar, almond extract, and milk. Put 2 tablespoons of this white glaze in a small resealable bag and set aside.
12. Add cherry juice to the remaining glaze mixture and if you want to make a darker pink add another teaspoon of juice.
13. When cookies are fully cooled, frost and decorate as desired.
14. Makes about 30 cookies, depending on the size of cookie cutters used. Enjoy!
Title: Hungarian Walnut Torte
Ingredients:
- 6 eggs
- 1 sugar
- 1 vanilla extract
- 1 cake flour
- 1 baking powder
- 5 water
- 1/2 ground walnuts
- 1 1/4 milk
- 1 chocolate pudding mix
- 1/2 butter
- 1/2 shortening
- 1 confectioners' sugar
- 1 vanilla extract
Instructions:
1. In large mixing bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts.
2. In another mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into two greased and floured 9 inch round cake pans. Bake at 350 for 20-25 minutes or until toothpicks come out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. In small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes.
4. In mixing bowl, cream the butter, shortening and confectioners sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls, if desired.
Title: No Sugar Saffron Pedas
Ingredients:
- powdered milk
- butter
- cardamom powder
- saffron
- milk
Instructions:
1. Powder a few cardamom pods and leave a few strands of saffron in warm milk.
2. Melt the butter in a heavy bottom cooking pot or pan.
3. Stir in the milk powder and keep stirring for about 5 mins on slow flame.
4. Add the condensed milk slowly and keep stirring till the mixture thickens the leaves sides of the vessel.
5. At this point add cardamom powder and saffron milk.
6. Keep stirring again till the milk is absorbed and the mixture starts leaving the sides of the vessel again.
7. Switch off the gas and leave the mixture for cooling either in the pan or lay it on a plate.
8. When the mixture is easy to handle, prepare Pedas by rolling a chunk of the mixture into a ball first and softly flaten it.
9. You can garnish the Pedas the way you desire. I used cookie cutters. You can use almonds/pistachio too.
10. Store it in an airtight box.
Title: Cream Cheese Icing for One 9" Cake
Ingredients:
- 6 cream cheese
- 1/4 vanilla
- 3 butter
- 2/3 margarine
- icing sugar
Instructions:
1. Measure out the ingredients into a bowl.
2. Using an electric mixer, or vigorous your hand mixing skills, blend the ingredients till smooth- about 1-3 minutes, depending on your vigor :).
3. Scoop the icing onto your cake/whatever you were going to ice, and spread evenly.
Title: Fresh Fruit in Coconut Cream
Ingredients:
- 3 1/2 boiling water
- 1/3 palm sugar
- 2 salt
- 1 orange
- 1 lime
- 1 banana
- 1 mango
- 1 orange
- 1 pineapple
- 1/2
Instructions:
1. Roughly chop the block of creamed coconut into thin slivers.
2. Place in a bowl and pour in boiling water.
3. Mix well until creamed coconut dissolves.
4. Add more creamed coconut for a thicker consistency.
5. Transfer the creamed coconut and water mixture to a pan.
6. Add sugar and salt and heat gently until sugar dissolves.
7. Add orange and lime peel.
8. Add the banana, mango, pineapple cubes, and orange pieces.
9. Cook gently for two to three minutes.
10. Arrange the fruit and coconut sauce decoratively on serving plates.
Title: Chocolate Peanut Butter Icing
Ingredients:
- 1/2 brown sugar
- 2 margarine
- 1/4 milk
- 1/2 icing sugar
- 3 vanilla extract
- 1
- 1/2
Instructions:
1. Put brown sugar, butter and cream into a medium saucepan over medium heat.
2. Stir, bring to a boil.
3. Boil 1 minute.
4. Remove from heat.
5. Add remaining ingredients.
6. Add more icing sugar or cream to obtain the right consistency.
Title: Quick Cocolate Brownies
Ingredients:
- 1/2 chocolate
- 150 eggs
- 2 self raising flour
- 1 caster sugar
- 1/2 pecans
- 3/4 vanilla essence
- 1
Instructions:
1. Preheat the oven to 200 degrees C/ 400 degrees F/ Gas 6.
2. Using a little of the sunflower oil, grease and line a 9" shallow cake tin.
3. Melt the chocolate with the remaining oil in a heatproof bowl over simmering water, stirring until smooth.
4. Beat the eggs lightly, then add to the chocolate, stirring vigorously. Beat in the flour, sugar and vanilla essence and pour into the prepared tin.
5. Arrange the pecans on the top and bake for 10 minutes ( if you like a chewy brownie) if you like a more cake like brownie bake for an extra 5 minutes.
6. Cut into squares and leave in the tin to cool.