lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut pecan frosting
Ingredients:
- 1 evaporated milk
- 1 sugar
- 3 butter
- 1/2 vanilla
- 1 flaked coconut
- 1 1/3 pecans
- 1
Instructions:
1. Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter or margarine and 1 teaspoon vanilla.
2. Cook and stir over medium heat until thickened, about 12 minutes.
3. Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped pecans.
4. Cool until thick enough to spread, beating occasionally.
5. Makes 2 1/2 cups.
Title: Rhubarb Gingerbread Sponge Pudding
Ingredients:
- 500 rhubarb
- 125 caster sugar
- 1/3 golden syrup
- 185 plain flour
- 1 ground ginger
- 1/2 cinnamon
- 1 fresh nutmeg
- 125 salt
- 3 butter
- 1 brown sugar
- 2 egg
- 1/2 milk
- bicarbonate of soda
Instructions:
1. Preheat oven to 180°C.
2. Cut the rhubarb into 3cm pieces and put in the bottom of a well-buttered 1-litre ovenproof dish, with the caster sugar.
3. Measure the golden syrup or treacle and stand measuring cup in hot water so that the syrup will run freely.
4. Sift the flour, spices and salt together.
5. Cream the butter and brown sugar until pale and fluffy, then beat in the syrup.
6. Beat in the egg. Fold in the spiced flour.
7. Heat the milk, stirring, with the bicarbonate of soda until completely dissolved, then add to the batter.
8. Mix well and spoon the batter over the rhubarb and bake for about 35 minutes until pudding is well-browned and tests cooked with a fine skewer.
9. Serve with thick cream.
Title: Junior Mint Sauce
Ingredients:
- 2 bittersweet chocolate
- 5
- 3
- 2
- 1 1/4
Instructions:
1. Place Junior Mints and chocolate in a heatproof bowl.
2. Heat cream and milk to a boil.
3. Pour over mints and chocolate. Let stand 5 minutes.
4. Whisk until smooth.
5. Pour into a glass jar, cover and refrigerate.
Title: Brown Sugar Cashew Cookies
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1 egg
- 1 vanilla
- 2 all-purpose flour
- 3/4 baking powder
- 3/4 baking soda
- 1/3 sour cream
- 1 3/4 cashew halves
- 1/2 butter
- 2 powdered sugar
- 3 milk
- 1 vanilla
Instructions:
1. Heat oven to 350°F Combine brown sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low. Beat, adding flour, baking powder and baking soda alternately with sour cream, until well mixed (1 to 2 minutes). Stir in cashews by hand.
2. Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool completely.
3. Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden (4 to 6 minutes). (WATCH CLOSELY.) Immediately remove from heat. Pour into medium bowl; cool 5 minutes.
4. Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies. Top with cashew half, if desired.
Title: My Tiramisu
Ingredients:
- 6 caster sugar
- 1/4 mascarpone cheese
- 1 water
- 300 marsala
- 3/4 ladyfingers
- 2
- 2 -3
- 1
Instructions:
1. Bring some water in the bottom of a double boiler (or saucepan) to boil, reduce heat to low.
2. Combine the egg yolks and sugar in the top of double boiler (or a bowl that will fit over a saucepan) place over the simmering water.
3. Beat at medium speed with an electric mixer hand mixer or whisk until thick and pale lemon coloured. 'Cook' the yolk mixture for 8 to 10 minutes, beating constantly.
4. Remove from heat, cool slightly then add the mascarpone, and beat until smooth.
5. IGNORE STEPS 1 - 4 if you don't want to cook the eggs first, just beat for 3 to 4 minutes in a bowl with an electric hand mixer until thick and lemon coloured, then add the mascarpone and beat until smooth.
6. Beat cream in a medium bowl until soft peaks form, then fold into the cheese mixture.
7. Combine coffee and Marsala and dip ladyfingers in quickly, they need to be quite wet on the outside but dry on the inside, if soaked too long will break apart.
8. Layer mascarpone and ladyfingers in the bottom of a trifle bowl, or in individual glasses, (I use martini glasses), starting and finishing with mascarpone.
9. To finish run a long sharp knife over martini glasses or trifle bowl to completely smooth and level top, then using a fine strainer dust a good layer of cocoa over the top, covering completely.
10. Refrigerate at least 8 hours or overnight.
11. I don’t usually garnish when I make individual servings because it looks wonderful with the tops completely smooth, the cocoa moist and dark from being chilled in the fridge - on occasions when I have I use a single strawberry with the green leaves attached and never extra cream or chocolate.
Title: Little Cherry Cobblers
Ingredients:
- 1 cherry pie filling
- 1 butter
- 1 margarine
- 2 sugar
- 2 brown sugar
- 1/4 ground cinnamon
Instructions:
1. Reserve some of the pie filling, including 5 cherries, for garnish.
2. Evenly divide the remaining pie filling between 5 ungreased 6 oz.
3. ramekins.
4. Place one biscuit on top of each; brush with melted butter.
5. In a small bowl, mix together the sugar, brown sugar, and ground cinnamon.
6. Sprinkle cinnamon sugar mixture evenly over each biscuit.
7. Bake at 375 degrees for 14-18 minutes or until biscuits are browned.
8. Top with reserved pie filling and with one cherry on each little cobbler.
Title: Chocolate Oatmeal Pumpkin Cookies
Ingredients:
- 4 flour
- 2 oats
- 2 baking soda
- 2 ground cinnamon
- 1 salt
- 1 1/2 butter
- 2 brown sugar
- 1 granulated sugar
- 1 egg
- 1 vanilla
- 2 canned pumpkin
- 12 chocolate chips
- 1 1/2 raisins
Instructions:
1. Pre heat oven to 350.
2. Combine flour, oats, soda, cinnamon,and salt and set aside.
3. Cream butter and gradually add sugars, beating until fluffy. Add egg and vanilla.
4. Alternate mixing dry ingredients, wet ingredients and pumpkin, mixing well after each addition.
5. Stir in chocolate chips and raisins.
6. Place a heaping tablespoon for each pumpkin cookie onto the slightly greased cookie sheet. (Some creative people even add a stem to the top of each pumpkin)
7. Bake at 350 until cookies are firm and lightly browned (I usually bake on the middle rack for about 12 minutes or so, and then I move them to the top rack for about 2 or more minutes to give them that golden brown top.).
8. Place cookies onto a rack or wax paper to cool.
9. Place one candy corn on top of each cookie while the cookies are still warm.
Title: Brooke's Best Bombshell Brownies
Ingredients:
- 1 butter
- 3 white sugar
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 salt
- 1 eggs
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Title: Jiffy Pudding
Ingredients:
- 1/3 brown sugar
- 1 flour
- 2 baking powder
- 1 raisins
- 1/2 chocolate chips
- 1/2 milk
- 1 brown sugar
- 2 butter
- 1/4 cinnamon
- 1 vanilla
- 1/4 salt
- 2 boiling water
Instructions:
1. Mix together 1st amount of brown sugar, flour, baking powder, raisins or chocolate chips, nuts and milk in a greased casserole.
2. Mix 2nd amount of brown sugar, cinnamon, vanilla, and salt.
3. Spread over batter and dot with butter.
4. Pour boiling water gently over top.
5. Bake at 350F for 45 minutes or microwave for 9 minutes.
Title: Pie Crust - No Fail
Ingredients:
- 2 flour
- 1 salt
- 1 shortening
- 1/3 milk
- 1 vinegar
Instructions:
1. Pre-heat oven to 450 degrees. If you are using it for a pie that needs to be baked in the crust, follow pie's directions.
2. Add 1 tablespoons vinegar to the 1/3 cup milk in a measuring cup to allow it to curdle. Set aside.
3. Place 2 cups flour in mixing bowl. Make a shallow hole in the flour.
4. Add 1 teaspoons salt.
5. Cut in 1 cup shortening until mixture is the size of peas.
6. Add curdled milk mixture.
7. Use mixer to mix only until dough forms a soft ball.
8. Sprinkle flour on wax paper on top of cutting board and place 1/2 ball on it. Use flour on top as you are rolling if the dough is soft. Do not roll too thin. (Use the other 1/2 for a top or another pie shell.).
9. Fold wax paper gently in half and place the dough in a pie plate, unfolding until it fits.
10. Make a pretty edge cutting excess off it necessary.
11. Bake crust for 5-10 minutes if you just need a pre-baked crust. If you are using it for a pie that needs to be baked in the crust, follow pie's directions.
12. While baking, watch to see that the the crust does not get too brown.
13. Cover the edges with foil that last part of baking if necessary.
Title: Mocha Pudding Cake
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 sugar
- 6 instant coffee granules
- 1 1/2 1% low-fat milk
- 1/2 vanilla extract
- 3 boiling water
- 1 low-fat vanilla ice cream
- 1
- 2 1/4
Instructions:
1. Combine flour, baking powder, salt, 2/3 cup sugar, 4 T cocoa, and coffee granules in a large bowl.
2. Combine milk, oil, and vanilla; add to dry ingredients, stirring well.
3. Spoon batter into an 8" square pan coated with cooking spray.
4. Combine remaining 1/3 cup sugar and 2 Tbs cocoa.
5. Sprinkle over batter.
6. Pour boiling water over batter (DO NOT STIR).
7. Bake at 350F for 30 minutes or until cake springs back when lightly touched in center.
8. Serve warm, topped with ice cream.
Title: Chocolate Chip Oatmeal Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 2 brown sugar
- 1 eggs
- 2 vanilla
- 1 flour
- 1 baking soda
- 1/2 baking powder
- 2 1/2 salt
- 2 quick oats
- 1/2 chocolate chips
- coconut
Instructions:
1. Cream: butter and sugars together.
2. Add: eggs and vanilla.
3. Sift together and then mix in:
4. flour, baking soda, baking powder and salt.
5. Stir in: quick oats, chocolate chips and coconut.
Title: Sunny Citrus Pound Cake
Ingredients:
- 3 all-purpose flour
- 3/4 salt
- 1/2 baking powder
- 1/2 baking soda
- 1 unsalted butter
- 2 1/4 granulated sugar
- 4 eggs
- 1 orange zest
- 2 lemons, zest of
- 3/4 plain yogurt
- 1/3 granulated sugar
- 1/3 lemon juice
- 1/4
Instructions:
1. Cake: Combine the flour, salt, baking powder and baking soda; set aside.
2. Cream the butter and sugar in a large mixer bowl on medium speed of electric mixer until well blended.
3. Add the eggs, one at a time, beating lightly after each until smooth, then beat on high speed until thick and creamy, about 5 minutes.
4. Add the zests.
5. Add the dry ingredients alternately with the yogurt and orange juice, beating on low speed until blended.
6. Spread the batter in a greased and floured 10-inch Bundt pan or tube pan.
7. Bake at 350 degrees F for 65 to 75 minutes or until a toothpick inserted in the centre comes out clean.
8. Cool for 10 minutes in the pan, then remove to a wire rack.
9. Glaze: Heat together the sugar and juice, stirring to dissolve the sugar.
10. Poke holes in the cake with a toothpick, skewer or fork.
11. Brush the glaze over the cake, letting it soak inches Cool the cake completely before slicing.
Title: Apple Spice Cake
Ingredients:
- 2 all-purpose flour
- 1/2 brown Sugar Twin
- 1/2 skim milk powder
- 1/2 baking soda
- 2 baking powder
- 1 1/2 cinnamon
- 1 salt
- 1 allspice
- 1/2 nutmeg
- 1/2 eggs
- 2 unsweetened applesauce
- 1 3/4 vanilla
- 1/2 raisins
- 1 1/2 walnuts
- 1/3
- 1/4
Instructions:
1. Preheat oven to 350°F (180°C). Spray 8” x 8” (20cm x 20cm) square pan with non-stick cooking spray.
2. Sift all dry ingredients together in a bowl. Set aside.
3. In a large mixing bowl mix all wet ingredients together. At low speed slowly add the dry ingredient mixture until fully mixed.
4. Stir in raisins and/or walnuts, if desired.
5. Pour into prepared pan, spreading evenly. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan at least 20 minutes before serving.
Title: Whole-Grain Jam Squares
Ingredients:
- 2 quick-cooking oats
- 1 3/4 all-purpose flour
- 3/4 salt
- 1/2 baking soda
- 1 butter
- 1 brown sugar
- 1/2 walnuts
- 1 ground cinnamon
- 3/4 - 1
Instructions:
1. In a mixing bowl, mix together the first 8 ingredients; stir until crumbly.
2. Set aside 2 cups of mixture; press the remaining mixture into the bottom of a greased 13x9 inch baking pan.
3. Spread preserves over the top.
4. Sprinkle the remaining oat mixture over the top.
5. Bake in a 400° oven for 25 to 30 minutes or until golden.
6. Cut into squares.
Title: Spicy Pinto Bean Cake
Ingredients:
- 2 pinto beans
- 1/4 water
- 1/2 butter
- 1 granulated sugar
- 1 egg
- 2 vanilla extract
- 1 all-purpose flour
- 1/2 salt
- 1/2 ground cloves
- 1/2 allspice
- 1/2 mace
- 1 baking soda
- 1 ground cinnamon
- 2 apples
- 1/2 seedless raisin
- 1/2 walnuts
Instructions:
1. Beat pinto beans and bean liquid in bowl until smooth.
2. Cream butter and sugar in large bowl until light and fluffy.
3. Add egg, vanilla and beans, mix well.
4. Combine dry ingredients, mix well.
5. Add half the flour mixture to creamed mixture, beat well.
6. Stir in apples, raisins, walnuts and remaining flour mixture, beat until just mixed.
7. Pour into buttered 8" tube pan.
8. Bake at 350° for 1 hour.
9. Invert on funnel to cool.
10. Loosen cake from sides of pan.
11. Turn onto cake platter.
Title: Peanut Butter Pound Cake
Ingredients:
- 1 1/4 butter
- 2 sugar
- 6 eggs
- 1 vanilla
- 1/2 peanut butter
- 2 flour
- 1 baking powder
- 1/4 salt
- 1/3 peanuts
Instructions:
1. Cream butter and sugar until light.
2. Beat in eggs, one at a time, beating well after each.
3. Add vanilla, beat in peanut butter slowly.
4. Sift flour with baking powder and salt.
5. Stir into butter mixture, a little at a time, until well blended.
6. Grease a tube pan; pour batter in and bake 45 minutes at 350°F; reduce heat to 325°F and bake until cake tests done, 15 to 20 minutes longer.
7. Cool in pan on rack 10 minutes before removing to rack to cool completely.
8. If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.
Title: Refreshing Smoothie
Ingredients:
- 1 yogurt
- 1 banana
- 1 honey
Instructions:
1. Whisk the yogurt lightly.
2. Mash the banana to a smooth paste.
3. Fold banana and honey into the yogurt and lightly whisk.
4. Serve chilled.
Title: Blueberry Self-Saucing Pudding
Ingredients:
- 1 1/2 flour
- 1 1/2 baking powder
- 1/4 raw sugar
- 1 orange
- 1 milk
- 1 blueberries
- 1/2 boiling water
- 1/4 raw sugar
Instructions:
1. Preheat the oven to 356°F Lightly grease a 6-cup capacity baking dish.
2. In a large bowl sift the flour and baking powder.
3. Add the butter and rub with fingertips until the mixture comes together like fine breadcrumbs.
4. Add the sugar and orange zest and mix through. Make a well in the center and pour in the milk. Add the blueberries and mix together to form a stiff batter.
5. Pour the mixture into the prepared dish.
6. To make the sauce, squeeze the orange into a measuring glass and top with boiling water to make 1 1/2 cups total. Stir in the jam and sugar until dissolved.
7. Pour the sauce over the pudding mixture and bake in the oven for 45 mins or until the pudding is cooked through.
8. Serve hot from the oven sprinkled with icing sugar and topped with ice-cream or yoghurt.
Title: Dark Chocolate Bark
Ingredients:
- 1/2 salted peanuts
- 1/2
- 1/4
- 1 2/3
Instructions:
1. LINE baking sheet with wax paper.
2. COMBINE pretzels, chips and peanuts in small bowl.
3. MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in half of snack-peanut mixture.
4. POUR onto prepared baking sheet. Spread mixture to desired thickness. Sprinkle with remaining snack-pretzel mixture. Tap sheet several times to spread chocolate and settle pretzels. Refrigerate for 30 minutes or until firm. Break into pieces. Store in airtight container at room temperature. Best when eaten within 24 hours.
Title: Apple Rice Betty
Ingredients:
- 2 tart apples
- 1 1/2 instant brown rice
- 1 raisins
- 1/2 ground cinnamon
- 1/2 salt
- 1/8 Splenda granular
- 1/3
- 6
Instructions:
1. In a saucepan, combine the first six ingredients and bring to a boil.
2. Reduce heat, cooking and stirring for 6-7 minutes or until most of the liquid is absorbed and rice is tender.
3. Remove from the heat and mix in Splenda.
4. Refrigerate for 1 hour.
5. Garnish with whipped topping if desired.
Title: Almond Cream With Fruit
Ingredients:
- 1 French vanilla instant pudding
- 2 1/2 milk
- 1
- 1/2
- 3
Instructions:
1. In lg bowl, combine pudding mix and milk.
2. Beat on low for 2 minutes.
3. In sm bowl, beat cream with extract until stiff.
4. Fold into the pudding.
5. Spoon into a 2 qt serving dish.
6. Chill.
7. Top with fruit before serving.
Title: Sherry Trifle
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 sherry wine
- 1/2 bird's custard mix
- 1
Instructions:
1. Slice jam roll and place in trifle bowl.
2. Make jello following directions on package and replace 1/2 cup of cold water with the 1/2 cup of sherry.
3. Pour fruit cocktail over jam roll, then cover with jello.
4. Put in fridge to set.
5. Make up custard and pour on top of jello when it is set.
6. Then top with whipped cream and sprinkle with sugar sprinkles, keep in fridge till ready to serve.
Title: Bananas Foster
Ingredients:
- 6 unsalted butter
- 3/4 dark brown sugar
- 3/4 cinnamon
- 4 firm bananas
- 1/4 dark rum
- 1 vanilla extract
- vanilla ice cream
Instructions:
1. In a large sauté pan over medium heat, combine the butter, brown sugar and cinnamon.
2. Cook, stirring occasionally, until the butter melts and the sugar is dissolved, 4 to 5 minutes.
3. Add the banana slices and cook, turning once, until just tender, 1 to 2 minutes per side.
4. In a small cup, stir together the rum and vanilla.
5. Turn off the burner, then add the rum mixture to the banana mixture.
6. Using a long match or lighter, light the alcohol by placing the flame just inside the outer edge of the pan.
7. Stand as far back from the pan as possible, keeping your face and hands away from the pan.
8. The flame will be a faint blue but will be very hot.
9. It should extinguish in 5 to 10 seconds.
10. Holding the pan handle with an oven mitt, gently shake the pan from side to side to coat the bananas with the sauce.
11. Scoop vanilla ice cream into individual bowls.
12. Spoon some of the bananas and sauce over the ice cream, dividing evenly.
13. Serve immediately.
Title: Danish, Puff pastry, Christmas Stars
Ingredients:
- 1 puff pastry
- 8 prunes
- 1 1/2 water
- 8 sugar
- 1 egg
Instructions:
1. Put prunes, water& sugar in a saucepan.
2. simmer for 20 minutes, cool, drain off any excess liquid & puree coarsely.
3. Roll out the thawed puff pastry to make 4 12x12 inch squares.
4. Cut into 3" squares and place a level teaspoon of prunes into the center of each square.
5. Cut a 1 1/2 slit from each corner toward the center of each square.
6. Fold alternate points toward the center and press together in the middle.
7. Let rest on an ungreased baking sheet or baking stone (cover the stone with a sheet of baking paper) for 15 minutes.
8. Brush with beaten egg.
9. Place in 450F oven and bake for about 10 minutes or until flakey and golden.
Title: Hot Chocolate Fudge Cakes (Low Calorie)
Ingredients:
- 3 1/2 all-purpose flour
- 2/3 instant espresso powder
- 5 baking powder
- 1 1/2 salt
- 1/4 unsalted butter
- 1/4 granulated sugar
- 2/3 brown sugar
- 2/3 egg substitute
- 1 vanilla extract
- 1 1/2 dark chocolate
- 1 powdered sugar
- 2
Instructions:
1. Weigh or spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt. (I don't have a sifter, so I used a wire wisk.).
2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate.
3. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days. (Longer is better. You can refrigerate longer hand 2 days.
4. Preheat oven to 350° (325° for convection ovens).
5. Let ramekins stand at room temperature 10 minutes. Uncover and bake for 21 minutes (18 minutes in a convection oven) or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
Title: Apricot Trifle
Ingredients:
- 6 amaretto liqueur
- 1 eggs
- 1
- 3
- 1/3
- 1 1/3
- 3 3/4
Instructions:
1. Preheat oven to 375ºF.
2. In a small bowl, soak the apricots in 3 tablespoons of Amaretto and set aside.
3. Grease and flour a 9x13" baking pan.
4. In a large mixing bowl, combine the cake mix, eggs, oil, 2 tablespoons of the Amaretto and the amount of water called for on pkg directions less 2 tablespoons of liquid.(Due to the Amaretto that you added).
5. Beat until well combined.
6. Evenly spread the batter into the pan.
7. Place in oven and bake until toothpick inserted into the cake's center comes out clean, 20-25 minutes.
8. Let the cake cool in the pan for 15 minutes.
9. Unmold the cake.
10. Using a 3" round cookie cutter, cut 12 rounds from it.
11. Use a serrated knife to split each round in half horizontally.
12. With a pastry brush or a basting brush, brush each of the 24 rounds with some of the remaining Amaretto.
13. To assemble a single serving of trifle ~ place one round into an individual serving dish(like the little glass custard cups).
14. Top with a spoonful of the jam or preserves, then 2 tablespoons of the custard, and a sprinkling of toasted almonds.
15. Top with another layer of cake, jam and custard.
16. Sprinkle with some of the Amaretto soaked apricots and top with a sprinkling of toasted almonds.
17. NOTE: This can be made with a store bought yellow cake, store bought custard and the rest of items and can be literally put together in no time. This too, would look pretty in a parfait glass and just cut the round into little cubes.
Title: Walnut Brownie Loaf W/Cocoa Fudge Frosting
Ingredients:
- 3/4 butter
- 3/4 sugar
- 3/4 brown sugar
- 1 vanilla
- 2 eggs
- 1 3/4 flour
- 1/2 baking powder
- 1 baking soda
- 1/2 plain yogurt
- 1 walnuts
- 1 butter
- 1/4 powdered sugar
- 1/4 milk
- 1 1/2 vanilla
- 3 walnuts
- 1/2
- 1/4 - 1/2
Instructions:
1. BROWNIE LOAF DIRECTIONS:
2. Preheat oven to 325 degrees (glass) or 350 degrees (metal).
3. Cream butter, sugars and vanilla.
4. Add eggs one at a time, beating until mixture is light and fluffy.
5. Combine dry ingredients; add to creamed mixture in thirds, alternating with yogurt.
6. Stir in chopped walnuts.
7. Pour into greased and floured 9 x 5 x 3 loaf pan. Bake at 325 degrees (glass) or at 350 degrees (metal) for 65-75 minutes, or until cake springs back when lightly touched ~ top may be cracked.
8. Cool in pan 10 minutes. Invert onto wire rack and cool completely. Frost with cocoa fudge frosting.
9. COCOA FUDGE FROSTING DIRECTIONS:
10. Melt butter. Combine butter with cocoa, sugar, milk and vanilla; beat until smooth and creamy, adding additional powdered sugar if necessary for spreading consistency.
11. Frost cooled brownie loaf and garnish top with coarsely chopped walnuts.