lumicero/recipes-ing2inst huggingface dataset:
Title: Addie's Baklava
Ingredients:
- 1 1/2 honey
- 1/2 maple syrup
- 1/4 water
- 1/2 lemon juice
- 1 1/2 cinnamon
- 1 walnuts
- 1 cinnamon
- 6 phyllo pastry
- 1 butter
- 1
- 1 1/2
Instructions:
1. Thaw filo pastry.
2. Combine all the syrup ingredients in a saucepan and bring to a light boil. Simmer until cinnamon mixes with the syrup. The cinnamon will not be fully absorbed. Set aside and allow to cool.
3. Combine nuts and cinnamon in a large bowl.
4. Melt butter in separate bowl. (If doing this in the microwave, be sure to cover with plastic wrap!).
5. Using a basting/pastry brush, grease a 9x13 glass baking dish with melted butter.
6. Unfold filo pastry and cut in half so that sheets will fit in 9x13 pan. Place all sheets in one pile. Cover the sheets with a damp cloth while you work to prevent them from drying.
7. Place 2 sheets of filo in the pan and brush liberally with butter. Repeat until you have 12 sheets of pastry in the pan.
8. Layer 1/3 of the nut mixture over the pastry. Drizzle some butter over the nuts. Cover with 2 sheets of filo and brush liberally with butter. Repeat this step twice until there are 3 layers of nut mixture.
9. Continue to layer the pastry with two sheets of filo, brushing each layer liberally with butter.
10. Preheat oven to 350 degrees fahrenheit.
11. Score the top layer of the pastry with a sharp knife into the shape and size pieces you want to serve once the pastry is done. Be sure to cut only the top layer of the pastry.
12. Pour any remaining butter over the top of the pastry.
13. Place in the oven and bake for 50-60 minutes or until top turns light brown.
14. Remove from oven and pour syrup evenly over the pastry. The syrup will soak through all the layers.
15. Place pastry in the refrigerator and allow to cool for at least 1 hour. After one hour, the pastry will still be warm. If you have longer before you serve, you can cool at room temperature for several hours.
16. Cut through the scored pieces and serve!
Title: Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 2 eggs
- 2 vanilla extract
- 1/2 salt
- 1 white whole wheat flour
- 1 1/2 baking soda
- 1 old fashioned oats
- 2 quick-cooking oats
- 1/2 raisins
- 1/3 walnuts
- 2
- 1/2
Instructions:
1. In a large bowl, cream butter, sugar, eggs and vanilla.
2. Add flour and baking soda, mix well.
3. Add oats, chocolate chips, coconut, raisins and walnuts.
4. With wet hands, form golf-sized balls of dough, flatening them a little with your hands.
5. Bake for 10 to 12 minutes at 350º F ( preheated oven ).
6. Note: We like fresh cookies just out of the oven, so, I usually bake a few at a time, keeping the dough in an airtight container in the refrigerator. Dough can be kept this way for up to one week.
Title: Scotty's Icing
Ingredients:
- 1 flour
- 3 sugar
- 1 shortening
- 1/2 margarine
- 1/2 vanilla
- 1 salt
- 1
Instructions:
1. Heat milk and flour until thick. Let mixture cool.
2. In separate bowl, cream together sugar, shortening and margarine. Slowly add cooled milk mixture. Add vanilla and salt. This will ice one layer cake.
Title: Greek Syrup Cake
Ingredients:
- 2 water
- 2 1/2 sugar
- 2 vanilla
- 1/2 lemon juice
- 1/4 butter
- 4 eggs
- 1 flour
- 1 baking powder
- 1 salt
- 1 walnuts
Instructions:
1. Combined water 1 1/2 c sugar 1 tsp vanilla and lemon juice boil for 10 minutes; cool and set aside.
2. Cream butter and 1 c sugar, add one egg at a time beating after each addition. Add flour, baking powder and salt; beat well then add vanilla and walnuts.
3. Bake in an 8-inch square pan 30 minutes on 350°.
4. As soon as cake is taken from the oven, pour cooled syrup over the cake.
Title: Chocolate Cream Cheese Cupcakes
Ingredients:
- 2 cream cheese
- 1/3 sugar
- 1 egg
- 1 chocolate chips
- 1 1/2 all-purpose flour
- 1 sugar
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 white vinegar
- 1/3 vanilla
- 1 sugar
- 1
- 2
- 1/2 - 3/4
Instructions:
1. Set oven to 350 degrees.
2. Line 18 muffin muffin cups with paper liners.
3. In a small bowl, combine cream cheese, 1/3 cup sugar and 1 egg; mix well, stir in chocolate chips; set aside.
4. Lightly spoon flour into a measuring cup; level off.
5. In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda and salt.
6. In a small bowl, mix together water, oil, vinegar and vanilla, add in to the flour mixture; beat at medium speed for 2 minutes.
7. Fill prepared muffin cups half full; top each with 1 tablespoon of the cream cheese mixture, then sprinkle sugar and chopped nuts on top of the cream cheese.
8. Bake for 20-25 minutes, or until the cream cheese mixture is light golden brown.
9. Cool completely.
10. Refrigerate any leftovers.
Title: Black Coffee Cake
Ingredients:
- 2 flour
- 2 sugar
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1/2 eggs
- 2 milk
- 1/2
- 1
Instructions:
1. Mix all dry ingredients.
2. Add eggs, oil, coffee and milk and mix.
3. Bake for 25 to 30 minutes at 350 degrees.
Title: Chocolate Cream Puffs With Almond Cream
Ingredients:
- 1 almond paste
- 1 1/4 half-and-half
- 1/2 sugar
- 1 salt
- 2 cornstarch
- 2 butter
- 1 water
- 1 butter
- 1/2 sugar
- 2 flour
- 1 eggs
- 1 1/2 confectioners' sugar
- 4
Instructions:
1. ALMOND CREAM: In a nonreactive saucepan, combine the almond paste, 1 cup half-and-half and sugar. Whisk to dissolve. Place over medium heat and bring to a simmer.
2. In a small bowl, combine the egg yolks, cornstarch and remaining 1/4 cup half-and-half. Whisk well.
3. Remove the milk from the heat and add some of the hot liquid to the egg mixture and mix well. Add the egg mixture back to the simmering milk and place over the heat.
4. Bring to a boil, and cook for 2 to 3 minutes, whisking constantly. Remove from the heat and stir in the butter. Pour into a bowl and place a piece of plastic wrap directly on top of the pastry cream. Cool completely before using.
5. CHOCOLATE PUFFS: Preheat oven to 400°F and lightly coat baking sheet with cooking spray. Set aside.
6. In a medium sized saucepan over medium heat, combine water, butter, sugar and stir until butter is melted.
7. Add flour and cocoa powder all at once; stir vigorously until mixture pulls away from side of pan. Remove from heat and allow to cool slightly. Add eggs one at a time, beating well after each addition.
8. Place or pipe 1/4 cup of mixture onto prepared baking sheet, spacing 2" apart. Bake for 30-40 minutes until puffed and firm. Allow to cool to room temperature before proceeding.
9. ASSEMBLY: Using a pastry bag with a star tip, fill bag with Almond cream. Using the tip, pierce the side of a chocolate puff and begin squeezing almond cream into the center, slowly removing the tip and ending with a swirl as it exits the puff. Repeat with remaining puffs. (You can also opt to cut them in half horizontally and fill with the almond cream, then replace the tops like a sandwich).
10. Place on a silver platter (metal will help keep them cool), cover with plastic wrap and refrigerate. Remove plastic wrap and dust with powdered sugar just before serving.
Title: Mocha or Chocolate Shortbread
Ingredients:
- 7 plain flour
- 1 cornflour
- 1/2 baking powder
- 1/4 salt
- 8 unsalted butter
- 1 instant coffee granules
- 2 water
- 5 icing sugar
- 8 chocolate
Instructions:
1. Preheat oven to 150°C / 300°F / Gas mark 2.
2. Sift flour, cornflour, baking powder and salt together then set aside.
3. Cream the butter and the dissolved coffee.
4. Add the icing sugar and beat until smooth.
5. Add the flour mixture and mix until a dough forms.
6. Transfer the dough to greaseproof paper and press out into a rectangle about 1cm / 1/2-inch thick.
7. Cut into strips about 2 x 6 cm / 3/4 x 2 1/2-inches.
8. Lift the strips from the paper and place about 2.5cm / 1-inch apart on ungreased baking sheets.
9. Bake for 30 minutes (NOTE: To check cooked properly I inserted a tail stick and if it came out clean plus make a little crunch when inserted they were done).
10. Leave to cool for 10 minutes on baking sheet and then 10 minutes or so on wire racks to cool completely.
11. Melt the chocolate - chop into 1cm / 1.2-inch pieces then in a bowl placed over a saucepan of hot (not boiling water). Stir the chocolate often until all melted and smooth.
12. Dip the shortbread ends into the melted chocolate and then remove excess chocolate by dragging over the edge of the bowl.
13. Leave on wire racks until the chocolate sets (NOTE: This took quite a while for me so left them covered overnight).
Title: S'mores Bars
Ingredients:
- 6 chocolate chips
- 1 1/2 graham crackers
- 10 miniature marshmallows
- 16 butter
- 5
Instructions:
1. Measure out one cup of marshmallows and set aside.
2. Place the remaining marshmallows and the butter in a microwavable bowl and microwave on high for three minutes or until the contents are melted.
3. Add the puffed rice cereal and graham crackers to the bowl and mix.
4. Add the chocolate and reserved marshmallows and mix.
5. Place the mixture into a buttered or greased 13"*9" pan and press flat.
6. Allow the dessert to cool or toss it in the refrigerator for about fifteen minutes.
7. Cut into bars and enjoy.
Title: Linda's Monster Munch
Ingredients:
- 3 dates
- 1 raisins
- 1 roasted peanuts
- 1 butter
- 1/3 margarine
- 1 marshmallows
- 1/2 peanut butter
Instructions:
1. In a large bowl, combine cereal, dates, raisins and peanuts.
2. In a microwave safe 9x13" dish, melt butter and marshmallows on high for 2 minutes. Stir.
3. Add peanut butter. Cook on high 2 minutes longer. Stir until well blended.
4. Add cereal mixture to dish, and toss until.
5. well coated.
6. Working quickly with greased hands, form.
7. into balls, using about 1/2 cup mixture, per ball.
8. If mixture begins to harden, cook on high for 30 seconds, or until softened.
9. If desired, mixture may be spread in an unbuttered 9x13" pan, then cooled, and cut into bars. It will make 24 bars.
Title: Cranberry Upside Down Cake
Ingredients:
- 8 butter
- 1 sugar
- 1/2 cinnamon
- 1/4 allspice
- 1 3/4 cranberries
- 1 egg
- 1 vanilla
- 1 1/4 flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 milk
Instructions:
1. Preheat oven to 350 degrees. Grease an 8 inch round cake pan with 2 tbsp of butter.
2. In a small bowl, whisk 1/2 cup sugar with the cinnamon and allspice.
3. Sprinkle mixture evenly over bottom of pan, arrange cranberries in a single layer on top.
4. Cream remaining 6 tbsp of butter and 1/2 cup of sugar until light and fluffy.
5. Add egg and vanilla, beat until well mixed.
6. In another bowl, whisk together flour, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture, alternating with the milk.
7. Spoon batter over cranberries in pan and smooth the top.
8. Place pan on baking sheet and cook until toothpick comes out clean, about 30 to 35 minutes.
9. Cool on wire rack for 20 minutes. Run a knife around edge and invert onto a rimmed platter.
10. Enjoy!
Title: Whole-Wheat Dark Chocolate Zucchini Brownies
Ingredients:
- 1 whole wheat flour
- 1/3 baking soda
- 1 1/4 coarse salt
- 1/2 light brown sugar
- 1 granulated sugar
- 1/4 vanilla extract
- 1/2 zucchini
- 1/2
- 2
- 1
- 1 1/2
Instructions:
1. PREHEAT oven to 350°F Line 9-inch-square baking pan with foil.
2. COMBINE flour, cocoa, baking soda and salt in medium bowl.
3. MELT ¾ cup morsels in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Cool slightly. Stir in oil, brown sugar, granulated sugar, egg whites and vanilla extract. Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining ¼ cup morsels over top.
4. BAKE for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 16 squares. Store in airtight container for up to 5 days.
Title: Vinnoy Krem
Ingredients:
- 1 brandy
- 6 nutmeg
- 1/2 caster sugar
Instructions:
1. Whip the cream adding the brandy and lemon juice gradually.
2. Caster sugar can also be added of necessary.
3. Pile into individual glasses and sprinkle a little nutmeg on top.
4. Place in fridge until ready to serve.
5. Serve with sponge fingers.
Title: Frosted Holiday Cut-Outs
Ingredients:
- 1 1/4 sugar
- 1 eggs
- 2 light corn syrup
- 1/4 vanilla extract
- 1 baking powder
- 3 baking soda
- 3/4 salt
- 1/2 powdered sugar
- 1/2 milk
- 1
- 2
Instructions:
1. COOKIES: COMBINE sugar and shortening in bowl of electric mixer; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.
2. COMBINE 3 cups flour, baking powder, baking soda and salt in large bowl; gradually add to shortening mixture, beating at low speed until well blended.
3. DIVIDE dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
4. HEAT oven to 375ºF.
5. SPRINKLE about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Cut into desired shapes with floured cookie cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough.
6. BAKE 5 to 7 minutes or until edges of cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
7. FROSTING: COMBINE powdered sugar and milk in small bowl; stir until smooth. Add food coloring, if desired. Stir until blended. Spread on cookies; let stand until frosting is set. Decorate as desired with decorator frosting.
Title: Sweet Bread Pudding With a Vanilla Kick
Ingredients:
- 8 eggs
- 6 sugar
- 2 vanilla
- 2 1/2 cinnamon
- 3 -4 nutmeg
- 2 butter
- 1/2 milk
- 1/2
- 6
Instructions:
1. Preheat oven to 350°.
2. Cut French Toast bread into small bite-size cubes.
3. Place in the bottom of an ungreased 9x13 pan. (Works great in a clay pan, if you have one).
4. Combine dry ingredients; set aside.
5. In a medium sized bowl, whisk the eggs until foamy; set aside.
6. In a medium saucepan, heat milk and butter over low heat until butter melts; remove from heat.
7. Add dry ingredients and vanilla to milk and stir until sugar dissolves.
8. Very slowly, pour the milk into the eggs while constantly stirring, as to avoid curdling the eggs.
9. Pour over bread cubes.
10. Let sit for about 15 minutes, stirring occasionally, so the bread can become soaked.
11. Bake for 60 minutes or until the sides get brown and begin to pull slightly away from pan.
12. Let cool slightly.
13. This pudding is very sweet and doesn't need a topping but, if desired, top with whipped cream, ice cream or one of the many great toppings or sauces found here on Zaar.
Title: Easy Peasy Dream Whip Chocolate Mousse
Ingredients:
- 1 vanilla
- 1/2 milk
- 2 chocolate flavor instant pudding and pie filling mix
- 1
Instructions:
1. Beat 1/2 cup milk, vanilla, and Dream Whip powder on slow speed just until blended. Then, blend on high speed for 4 minutes or until topping thickens and forms peaks.
2. In a separate bowl, pour remaining 1 1/2 cups milk and then add pudding mix.
3. Beat with wire whisk 2 minutes (I beat on low speed about 1-2 minutes).
4. Stir in Dream Whip mixture.
5. Refrigerate until ready to serve. You can garnish with whipped cream or mint.
Title: Mint Candy Filled Cupcakes
Ingredients:
- 2 flour
- 1/2 baking soda
- 1 salt
- 1/8 unsalted butter
- 1/2 sugar
- 1 1/2 eggs
- 3 milk
- 1/4 unsalted butter
- 1
- 12
- 1 1/2
- 1/2
- 6
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350.
2. Line 12-cup muffin tin with paper baking liners.
3. For cupcakes, sift together flour, cocoa powder, baking soda and salt. In another bowl, beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition. Beat in peppermint extract.
4. Beat in flour mixture alternately with milk until just blended.
5. Fill prepared muffin tins 1/4 full. Place 1 mint on batter. Bake 12-15 minutes until toothpick inserted in center comes out clean. Transfer to cooling rack. When cooled, remove paper lining from cupcakes.
6. For filling, combine thawed whipped topping and peppermint extract. Slice cupcakes in half horizontally. Spread filling on cut surface of bottom half and replace top.
7. For glaze, melt chocolate and butter, stirring until smooth. Remove from heat. Stir in peppermint extract; cool. Spread on each cupcake.
Title: Plum Sabayon
Ingredients:
- 500 plums
- 2 sugar
- 40 vanilla extract
- 3 -4
- 4
Instructions:
1. Slice plums and divide between 4 dessert dishes or small bowls.
2. Put egg yolks, sugar, vanilla extract and orange juice in a bowl over a pan of simmering water. Whisk vigorously (or use an electric mixer) until mixute leaves a 'trail' when dragging whisk through it.
3. Spoon the sabayon (egg and sugar mixture) over the plums and serve.
Title: Low Calorie and Very Simple Icebox Cake
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 3 milk
- 8 -10 graham crackers
Instructions:
1. Break graham crackers into pieces to line (bottom and sides of-) a 9 x 5 loaf pan.
2. There should be enough remaining crackers to make 2 more layers.
3. Place one layer of crackers in pan; set remaining crackers aside.
4. Prepare pudding according to package directions, using 3 cups of milk.
5. After mixing, work quickly so it doesn't set up.
6. Pour 1/3 pudding into pan, spreading evenly.
7. Place layer of graham crackers on top.
8. Put another 1/3 of pudding, then another layer of crackers.
9. Top with the last of the pudding.
10. Cover and chill overnight.
Title: Down Under Lemon Tart
Ingredients:
- 2 1/2 all-purpose flour
- 7/8 butter
- 3/4 confectioners' sugar
- 1 cold water
- 1 1/2 eggs
- 4 lemon zest
- 3/4 fresh lemon juice
- 2
- 3/4
- 1/2
Instructions:
1. Place flour, butter, and confectioner's sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1-2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.
2. Roll out pastry to 1/8 inch thickness and line a 9-10 inch tart pan. Patch any cracks with extra dough and chill crust in the freezer for 20 minutes.
3. Preheat oven to 350 degrees F.
4. Line pastry with foil, fill the foil with a little raw rice, and bake in a preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color.
5. In a mixing bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. (Do not beat). Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.
6. Bake until the tart is nearly set, about 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook or cracks will appear. Cool and serve.
Title: Fluffy Banana Cake With Whipped Banana Icing
Ingredients:
- 1 self-rising flour
- 2 eggs
- 2 buttermilk
- 1/4 shortening
- 1/2 sugar
- 1 1/2 vanilla
- 1 banana
- 1 salt
- 2 vanilla
- 1/8 sugar
- 1/2
- 1/3 - 1/2
Instructions:
1. Preheat the oven to 350 degrees. Spray and flour a 9x13 pan.
2. Cream the shortening, eggs, and vanilla together. Mix in the flour, sugar, banana, and buttermilk; beat until creamy.
3. Bake approximately 30 minutes or until a toothpick comes out clean.
4. Icing:
5. Beat the egg whites, salt, sugar and vanilla until stiff peaks form. Spread on cake and top with banana slices (dip in lemon juice to prevent browning).
Title: Matcha Cupcakes
Ingredients:
- 1 unsalted butter
- 1 white sugar
- 4 eggs
- 2 self-rising flour
- 180
- 1 1/2
Instructions:
1. cream butter and sugar together until light and fluffy; add eggs until well-incorporated. alternate folding in the flour and adding the cold tea into the mixture. stir until smooth, adding enough powdered matcha to reach a jade-coloured batter, or whatever shade you prefer. be careful adding more than a few tablespoonfuls as it can get quite bitter the darker you go.
2. fill paper-lined muffin tins and bake in a 350°F preheated oven for 20 minutes.
3. cool completely before frosting.
Title: Dessert Snack With Crackers, Jelly, and Marshmallows
Ingredients:
- 12 marshmallows
- 6
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Place saltine crackers on an ungreased cookie sheet.
3. Spoon a small amount of jelly onto each cracker and spread.
4. Cut marshmallows in half and put on top of each cracker.
5. Place in oven for 5 to 7 minutes until marshmallows start to melt and cracker edges start to brown. Keep and eye on these because they do cook fast and I can't really remember how long I put them in for. I always stand there or are doing something else in the kitchen so I keep an eye on them. Any flavor of jelly will work, but my favorite was always grape.
6. Take 'em out and enjoy!
Title: Pink Party Squares
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 egg
- 2 graham cracker crumbs
- 1 sweetened condensed milk
- 8 sweetened flaked coconut
- 1/4 butter
- 2 icing sugar
- 1 milk
Instructions:
1. Layer 1:.
2. In a double boiler (or a metal bowl over a pot of boiling water, as I do) add; 1/2 cup butter, 1 cup brown sugar and 1 egg (well beaten). Stir constantly until smooth and shiny. Remove from heat and add 2 cups graham crumbs. Pack into 9x9 pan.
3. Layer 2:.
4. Stir together 3/4 of a can of sweetened condensed milk and 8 ounces coconut. Spread on graham layer.
5. Icing:.
6. Combine 1/4 cup butter with 2 cups icing sugar and 1 tbsp milk. Add a few drops of red food coloring, until a nice pink shade is reached, and stir until smooth. Spread on top of coconut layer.
7. Refrigerate at least 3 hours.
Title: Cheese Pecan Cookies
Ingredients:
- 1 butter
- 16 cheddar cheese
- 1/4 garlic powder
- 1/4 cayenne pepper
- 2 self-rising flour
- pecan halves
- powdered sugar
Instructions:
1. Mix butter and cheese. Add garlic powder and cayenne pepper.
2. Mix in flour. Roll into 2 logs approximately 1 1/2 inches in diameter. Wrap in waxed paper and chill for two hours in refrigerator.
3. Slice 1/4 inch thick and place pecan half centered on top. Place on ungreased cookie sheet.
4. Bake in a 375 degree oven for 10 minutes. Watch carefully and do not let cookie get brown as the flavor will be damaged.
5. Place on paper towels and while still warm sift powdered sugar over top of each cookie. Store in air tight container. Keeps well for two weeks and freezes well.
Title: Brownie Pudding
Ingredients:
- 1/2 unsalted butter
- 1 butter
- 4 extra-large eggs
- 2 sugar
- 3/4 cocoa powder
- 1/2 all-purpose flour
- 1 vanilla beans
- pure vanilla extract
- framboise liqueur
Instructions:
1. Preheat the oven to 325 degrees.
2. Lightly butter a 2-quart (9 x 12 x 2-inch) oval baking dish.
3. Melt the 2 sticks butter and set aside to cool.
4. Sift the cocoa powder and flour together and set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow.
6. Lower the speed to low and add the vanilla seeds or pure vanilla extract, framboise, and the cocoa powder and flour mixture.
7. Mix only until just combined.
8. With the mixer still on low, slowly pour in the cooled butter and mix again just until combined.
9. Pour the brownie mixture into the prepared dish and place it in a larger baking pan.
10. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour.
11. A cake tester inserted 2 inches from the side will come out three-quarters clean.
12. The center will appear very under-baked; this dessert is between a brownie and a pudding, it will be ooey and gooey good!
13. If you wish to omit the framboise you could add coffee extract or cinnamon.
Title: No-Chill Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 2 baking powder
- 2 1/2 flour
Instructions:
1. Preheat oven to 400.
2. Cream butter, sugar, egg, and vanilla. Add baking powder and flour.
3. Roll into log into cookies,about 1/2 inch thick. Bake 6-7 minutes.