lumicero/recipes-ing2inst huggingface dataset:
Title: Serious Coconut Flan
Ingredients:
- 1 heavy cream
- 1 half-and-half
- 5 eggs
- 1/2 confectioners' sugar
- 1/4 brown sugar
- 1/4 sweetened flaked coconut
- 2 cinnamon
- 2 granulated sugar
- 2
- 1/4
- 6 -8
Instructions:
1. Preheat oven to 325 degrees.
2. Whisk cream, half& half, and eggs together.
3. Add confectioner's sugar and brown sugar and whisk.
4. Blend in toasted coconut, liqueur, snow, syrup, and cinnamon.
5. Set this aside.
6. In a heavy saucepan heat the 6-8 TBS sugar just to dissolve and golden.
7. Immediately pour this sugar syrup into 6-8 individual ovenproof custard cups (dividing equally among them) just to coat bottoms of cups.
8. Pour the reserved coconut mixture into the cups (also dividing equally).
9. Place cups in a large roasting pan and fill pan halfway up the cups with water ('waterbath').
10. Bake for 1 hour (checking that water doesn't boil or flan will curdle-- if it does start to boil, just reduce oven temperature[I've never had that problem]).
11. Remove cups from water bath and cool to room temperature.
12. Run knife along the edges of each flan to loosen, cover each with plastic wrap, and refrigerate for at least 2 hours or overnight.
13. Invert the flans onto plates and garnish with whipped cream, if desired.
14. Note: Cooking time does not include refrigeration time.
Title: Apple-Cherry Crisp
Ingredients:
- 1 apple
- 1 cherry pie filling
- 1/4 all-purpose flour
- 1/4 sugar
- 1/4 brown sugar
- 1/2 ground cinnamon
- 1 1/2 butter
- 1/4 margarine
Instructions:
1. Preheat oven to 350°.
2. Butter an 8-inch square baking dish or pan.
3. Combine apples and cherry pie filling in pan.
4. Stir together flour, sugar, cinnamon and Raisin Bran in a bowl.
5. Add butter and mix well.
6. Sprinkle over fruit.
7. Bake for 30 to 40 minutes or till apples are tender.
Title: Cherry-Ginger Icebox Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 egg
- 1 vanilla extract
- 2 3/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 16 maraschino cherries
- 1/2 crystallized ginger
- 1 pecans
- 1/4
Instructions:
1. Beat butter at medium speed with an electric mixer until creamy.
2. Gradually add 1 cup sugar, beating well.
3. Add egg and vanilla, beating well.
4. Combine flour, baking powder and salt; add to butter mixture, beating well.
5. Pat cherries between paper towels to remove excess moisture. Stir cherries, ginger and pecans into dough. Cover and chill at least two hours.
6. Shape dough into two 8-inch rolls, Roll in red sugar crystals. Wrap rolls in plastic or wax paper and chill or freeze until firm.
7. Preheat oven to 400 degrees. Slice chilled (or frozen) dough into 1/4-inch slices, using a sharp knife. Place on lightly greased or Silpat-lined baking sheets. Bake for 8 to 10 minutes or until golden.
8. Cool one minutes on baking sheets; remove to wire racks to cool completely.
Title: Meyer Iced Lemon Cookies
Ingredients:
- 2 1/4 flour
- 1/2 salt
- 1/2 baking powder
- 1 butter
- 3/4 sugar
- 1 egg
- 1 vanilla
- 1 1/2 lemon rind
- 2 lemon juice
- 1 meyer lemon zest
- 1 powdered sugar
Instructions:
1. Using a microplane grater, remove the zest from 4 Meyer lemons. Reserve 1 1/2 tablespoons for the dough.
2. Mix butter on high speed until fluffy and add sugar and egg. Continue mixing on medium speed and add vanilla and lemon rind. In a separate bowl, mix together dry ingredients until blended. Mixing on low speed, slowly add the flour mixture to the creamed butter mixture until blended, scraping the sides of the bowl occasionally. Cover dough with plastic wrap and refrigerate for 1 hour.
3. While the dough is being chilled, juice the lemons you removed the zest from earlier. Add the remaining lemon rind to the juice and slowly mix in the powdered sugar. It's better to err on the side of too thick for the icing as runny icing won't form nice stripes.
4. Remove the dough from the refrigerator and roll into 1 1/4 inch balls and place on ungreased cookie sheet. Flatten the cookies with a glass or measuring cup. Coat the bottom of the glass or cup with sugar between flattening. Try to get the cookies around 1/4 inch in height.
5. Bake 9- 11 (If you want a crisper cookie you may need 11+ minutes. Other wise 9-10 should give you a softer cookie.) minutes at 375 degrees until edges are just turning golden. Remove from oven and tranfer to cooling racks to cool completely.
6. Set a plastic bag in a glass and pour the icing mixture into the plastic bag. Snip the corner off the plastic bag and pipe stripes along the cooled cookie tops. Let the icing harden fully before transferring to storage container.
Title: Easy Yellow Pound Cake With Lemon Glaze
Ingredients:
- 1 vanilla instant pudding mix
- 1 water
- 1/3 eggs
- 1 confectioners' sugar
- 4 lemon juice
- 2
- 1/4
Instructions:
1. Preheat oven to 350 and prepare a bundt cake pan.
2. Blend the first five ingredients by hand, then mix at medium speed for 2-3 minutes.
3. Bake for 50-60 minutes.
4. Mix the sugar and lemon juice, prick the top of the hot cake and glaze while still hot.
Title: Chocolate Banana Cake
Ingredients:
- 1 eggs
- 3 milk
- 1 1/3 banana cream instant pudding
- 1/2 milk
- 1 banana
- 1 lemon juice
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 13x9x2 inch pan.
3. For cake: combine cake mix, eggs, milk and oil in large bowl.
4. Beat at low speed with electric mixer until moistened.
5. Beat at medium speed 2 minutes.
6. Pour into pan.
7. Bake at 350 degrees for 35-38 minutes or until toothpick inserted in center comes out clean.
8. FOR TOPPING-------------.
9. Combine pudding mix and milk in large bowl.
10. Stir until smooth.
11. Fold in whipped cream.
12. Spread on top of cooled cake.
13. Slice banana; dip in lemon juice, arrange on top.
14. Garnish with chocolate sprinkles.
15. Refrigerate until ready to serve.
Title: Orange Flower Water Substitute
Ingredients:
- 1 orange, zest of
- 1
Instructions:
1. Soak grated zest (be careful not to grate the bitter white pith) for 24 hours in the wine.
2. Strain before using.
Title: Sweet & Nutty Thumbprint Cookies
Ingredients:
- 1/4 brown sugar
- 1/4 shortening
- 1/4 butter
- 1/2 vanilla
- 1 egg
- 1 flour
- 1/4 salt
- 3/4
Instructions:
1. Heat oven to 350*.
2. Cream sugar, shortening, butter, vanilla and egg yolk.
3. Stir in flour and salt until dough holds together.
4. Shape into 1 inch balls.
5. Beat egg white slightly.
6. Dip each cookie ball in the egg white; roll in the nuts.
7. Place 1 inch apart on cookie sheet.
8. Press thumb deeply in center of each.
9. Bake until light brown, about 8-10 minutes.
10. Remove from cookie sheet, cool.
11. Fill thumbprints with jelly.
Title: Christmas Meringue Kisses
Ingredients:
- 3 salt
- 1/2 cream of tartar
- 1/8 sugar
- 1 maraschino cherry
- 1
- 4
- 1/4
Instructions:
1. Preheat oven to 275.
2. Beat egg whites with salt and cream of tartar until they are doubled in size.
3. Continue beating and add sugar 1 tablespoon at a time.
4. Continue beating until the whites create stiff glossy peaks and the sugar is completely dissolved.
5. Make sure cherries are very well drained. Gently fold cherries, almonds and chocolate into egg whites.
6. Drop by teaspoon fulls onto a lightly greased cookie sheet. (Meringues may also be piped through a pastry bag).
7. Bake at 275`for 25 minutes or until firmly set.
8. Cool on wire racks.
9. (You may also drizzle the baked Meringues with melted chocolate after completely cooled).
Title: Applesauce Cake (Ob'l Dunkes Kucha)
Ingredients:
- 2 baking soda
- 1 ground cinnamon
- 1 ground cloves
- 1/2 ground nutmeg
- 1/2 salt
- 1/4 butter
- 1/2 light brown sugar
- 1 unsweetened applesauce
- 1 apples
- 1 raisins
Instructions:
1. ****To make applesauce****.
2. Wash, quarter, core and pare 3 medium-sized apples.
3. Put prepared apples into a sauce pan with 3 Tablespoons of water.
4. Cover and simmer for 10-15 minutes or until apples are tender, stirring occasionally.
5. Press cooked apples through a sieve or food mill.
6. Cool applesauce before using in cake.
7. -----Applesauce Cake------.
8. Preheat oven to 350°F.
9. Grease the bottom only of an 8x8x2-inch square baking pan.
10. Sift together first 6 ingredients; set aside.
11. Cream butter until softened.
12. Add sugar to butter gradually, creaming until fluffy.
13. Alternately add the dry ingredients (in fourths) and applesauce (in thirds) to creamed mixture, mixing until blended after each addition.
14. Mix in the raisins.
15. Turn batter into prepared pan (batter will be very thick).
16. Bake at 350°F for 30 to 40 minutes, or until cake tester or wooden toothpick comes out clean when inserted in center.
17. Cool in pan on rack.
Title: Sex in a Pan
Ingredients:
- 1 pecans
- 1 flour
- 1/2 margarine
- 3 sugar
- 16 cream cheese
- 1/2 icing sugar
- 500 Cool Whip
- 2 milk
- 1 instant chocolate pudding mix
- 1 instant vanilla pudding
- 500 Cool Whip
- 1/8 pecans
- 1/8
Instructions:
1. Ist layer - mix pecans, flour, margarine and sugar together, spead into a 9x13 pan, bake for 20-25 minute Chill.
2. 2nd layer - Beat together cream cheese, icing sugar, cool whip. Spread on top of cooled base.
3. 3rd layer- Whip together milk and puddings and spread on top of cream cheese layer, work quickly as it sets up fast.
4. 4th layer- Spread the rest of the Cool Whip on top of the pudding layer.
5. Garnish with shaved chocolate and chopped pecans.
6. Enjoy!
Title: Peach Bread Pudding
Ingredients:
- 2 eggs
- 1/2 granulated sugar
- 1/2 ground nutmeg
- 1 vanilla extract
- 1/4 salt
- 1/2 evaporated milk
- 1 water
- 1 2/3 butter
- 4
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. In mixing bowl, beat together first 6 ingredients, eggs through salt.
3. In another bowl, combine milk & water, then beat it into the egg mixture.
4. In greased 1 1/2-quart casserole, layer bread, milk mixture & peaches until all ingredients are used.
5. Set casserole in pan of hot water & bake 30-40 minutes or until a knife inserted in center comes out clean.
6. Remove from oven, cool & serve.
7. Refrigerate leftovers.
Title: Brownie Pudding
Ingredients:
- 1 flour
- 2 baking powder
- 1/2 salt
- 3/4 sugar
- 2 milk
- 1/2 vanilla
- 1 shortening
- 2 brown sugar
- 1/2 sugar
- 1/2 hot water
- 1/4
- 1 1/2
Instructions:
1. Mix brownie ingredients in 8x8 inch pan.
2. Sprinkle on topping ingredients and pour hot water over.
3. Bake at 350 degrees for 45 minutes.
Title: Banana Cake With Pecan Praline Topping..
Ingredients:
- 3/4 dark brown sugar
- 1/3 butter
- 3 bananas
- 1/4 peanut butter
- 2 rum
- 1 egg
- 1 1/4 flour
- 1 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1/2 clove
- 1/4 pecans
- 1/4 dark brown sugar
- 1 vanilla extract
- 1/4 butter
- 5 milk
- 2 powdered sugar
- 1/2 pecans
Instructions:
1. preheat oven to 350*.
2. cream sugar, butter and bananas till smooth and creamy --
3. beat in butter milk, rum (extract) and egg.combine well.
4. blend in all remaining ingredients except topping --
5. pour into greased and floured 9" square pan -- bake 25-30 minutes or toothpick test.
6. cool completely and then spread with frosting --
7. PECAN PRALINE TOPPING:.
8. bring butter and sugar to boil in pan -- cook over medium het, stirring 1 minute or till slightly thickened.
9. let cool 10 minutes.
10. beat in milk, powdered sugar and vanilla.stir in nuts.
Title: Peach Tart
Ingredients:
- 5 -10 icing sugar
- 1
Instructions:
1. Open and drain the can of peaches, cut the slices of peaches in to thin slithers.
2. Arrange the thin slithers delicately in a clockwise direction on to the tart, overlapping slightly.
3. Dust lightly with icing sugar and serve with double cream, custard, ice cream or just on it’s own.
Title: Maple Glazed Apple Slices
Ingredients:
- 1 1/2 golden delicious apples
- 2 unsalted butter
- 3 maple syrup
- 1 water
- 1 fresh lemon juice
- 1/4 cinnamon
Instructions:
1. Peel and core apples and cut into 1/4-inch-thick slices. In a 12-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté apples, turning them, until golden and tender.
2. Stir in maple syrup, water, lemon juice, cinnamon, and a pinch of salt and cook, stirring, until apples are glazed.
Title: Strawberry and Elderflower Trifle
Ingredients:
- 190 strawberries
- 150 sugar
- 400 milk
- 1 vanilla extract
- 4 pistachios
- 2
- 600
- 200
- 1/4
- 50
Instructions:
1. Put the Swiss roll in a little bowl. Sprinkle on 4tbsp presse or juice. Add most of the strawberries.
2. Break the jelly up and put in a measuring jug. Make up to 300ml with boiling water. Stir until dissolved. Add the rest of the presse or juice and make up to 550ml with ice cubes. Stir until dissolved and pour over the trifle base. Chill until set.
3. Put the yolks, sugar and custard powder in a bowl and whisk until smooth. Heat 300ml cream and the milk until very hot but not boiling. Pour on to the egg mixture, whisking. Return to the pan and cook over a very low heat, stirring all the time, until it thickens - don't boil. Stir in the vanilla. Pour in a bowl, cover the surface with clingfilm and leave to cool.
4. Once cooled, spread it on top of the jelly and chill. Whip the remaining cream and spread on. Decorate with the nuts and berries.
Title: Apple Dutch Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 2 eggs
- 1 vanilla
- 1/2 apples
- 4
Instructions:
1. Preheat oven to 350.
2. Place dry ingredients in bowl and mix.
3. Add remaining ingredients and mix until moist.
4. Pour into Greased and Floured 9x13 pan.
5. Bake 1 hour on middle rack of oven.
Title: Giant Chocolate Eclair Dessert (No Bake)
Ingredients:
- 2 French vanilla instant pudding
- 1 vanilla instant pudding mix
- 3 butter
- 2 margarine
- 2 corn syrup
- 2 milk
- 2 vanilla
- 2 confectioners' sugar
- 1 1/2 graham crackers
- 1
Instructions:
1. Prepare a 13 x 9-inch baking pan.
2. Beat the two packages of pudding mix, with 3 cups whole milk for 2 minutes, or until thick.
3. Fold in the thawed frozen topping.
4. In the prepared baking dish, evenly put a layer of crackers on the bottom.
5. Pour half of the prepared pudding mixture over the crackers.
6. Put another layer of crackers over the pudding.
7. Put the remaining pudding on top.
8. Then a final layer of crackers.
9. In the microwave, melt the chocolate squares and 2 Tbsp butter together; mix to combine well.
10. Add in the corn syrup, 2 Tbsp milk and vanilla to the chocolate mixture; mix until combined well.
11. Add in the icing sugar; beat until smooth and well combined.
12. Spread the mixture over the top layer of crackers.
13. Refrigerate for a minimum of 8 hours.
Title: Simple Vanilla Yoghurt Cream
Ingredients:
- 250
- 1
Instructions:
1. Whip cream until soft peaks form.
2. Fold into the yoghurt with the vanilla sugar.
3. Chill covered in fridge until ready to serve for a day or use immediately.
4. Use to top the fresh fruit. I especially like it over chopped oranges for a refreshing end to a meal. Also goes well over fresh berries or serve with a slice of your favourite cake :).
Title: S'mores Sandwich Cookies
Ingredients:
- 8 cream cheese
- 1 powdered sugar
- 3/4 butter
- 1/2 vanilla
- 2 flour
- 1/2 baking soda
- 2 marshmallow cream
- 1
Instructions:
1. Beat cream cheese, sugar, butter and vanilla on medium speed until well blended. Add flour and baking soda; mix well.
2. Refrigerate 1 hour.
3. Preheat oven to 325°F.
4. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into 66 cookies, using 2-inch festive cookie cutters. Sprinkle half the cookies with colored sugar.
5. Place all cookies, 2 inches apart, on ungreased baking sheets.
6. Bake 12 minutes or until lightly browned. Cool on baking sheet 1 minute. Remove to wire rack; cool completely.
7. Spread bottom of each plain cookie with 1 teaspoon marshmallow cream. Cover with remaining cookies, bottom sides down, to form sandwiches.
8. Drizle finished cookies with chocolate.
Title: Taffy Apple Pizza
Ingredients:
- 18 creamy peanut butter
- 1/4 cream cheese
- 1 brown sugar
- 1/2 vanilla
- 1/2 granny smith apples
- 2 ground cinnamon
- 1 peanuts
- 1/4
- 1/2
Instructions:
1. Preheat oven 350 degrees.
2. Roll dough in a 12 inch circle. Bake 18 to 20 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie dough and cool completely.
3. Combine peanut butter, cream cheese, sugar, and vanilla in bowl, mix until smooth; then spread over top of cooked dough.
4. Dip apples in lemon-lime soda to prevent browning. Then arrange over top cream cheese mixture. Sprinkle lightly with cinnamon.
5. To heat caramel topping, microwave on High 30-45 seconds or until warm; drizzle over apples. Sprinkle with peanuts.
Title: Pasticciera Cream (Italian Pastry Cream )
Ingredients:
- 3 sugar
- 3 flour
- 3 fresh lemon rind
- 1/2 vanilla
- 1/2 butter
- 2 baking chocolate
- 1
- 2
Instructions:
1. Place sugar, egg yolks flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
2. In a separate sauce pan, scald milk.
3. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
4. Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
5. Cook 4 minutes longer, stirring constantly.
6. (**At this point, if making chocolate pasticciera cream, add chocolate and while stirring, cook 1 minute longer.) Remove pan from heat, add butter and mix well.
7. Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
8. If using as a cake/pastry filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick at least 3-4 hours.
9. For Chocolate Pasticciera Cream: **Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended well.
10. Cool/chill before using as a cake/pastry filling.
Title: Reduced Fat Black Forest Chocolate Cake
Ingredients:
- 1 low fat sweetened condensed milk
- 1/4 applesauce
- 2/3 brown sugar
- 2 eggs
- 1 flour
- 1 3/4 baking powder
- 1/4 baking soda
- 2 salt
- 2 boiling water
- 1/2 cherry pie filling
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine condensed milk, applesauce, sugar, eggs, and egg white; mix well.
3. In a small bowl, combine dry ingredients; stir into milk mixture just until moistened. Gradually add water. Stir in chips.
4. Pour into 12-cup bundt pan coated with non-stick cooking spray. Bake 35 to 40 minutes or until wooden toothpick inserted near center comes out clean.
5. Cool 15 minutes; remove from pan.
6. Cool for additional 30 minutes.
7. Slice cake to serve and top with cherry filling.
Title: Rocky Road Roll Ups
Ingredients:
- 4 flour tortillas
- 1/2 marshmallow cream
- 1/4 chocolate chips
- 1/4 walnuts
Instructions:
1. Warm tortillas in microwave by covering them with a kitchen towel and heating on high one minute.
2. Spread marshmallow fluff evenly over tortillas.
3. Sprinkle chocolate chips and nuts evenly over each tortilla.
4. Roll tortillas. Place on a microwave-safe plate. Place plate in microwave and microwave on high 30 seconds, or until marshmallow is warm and gooey.
Title: The Best Butter Pecan Cake
Ingredients:
- 1/4 butter
- 2 pecans
- 3/4 butter
- 2 margarine
- 4 sugar
- 3 eggs
- 2 flour
- 1 baking powder
- 1 salt
- 2 milk
- 1/2 vanilla
- 5 butter
- 1 flour
- 1 milk
- 1 vanilla
- 1 sugar
- fat-free cool whip
Instructions:
1. Prepare the pecans: Preheat the oven to 350°.
2. Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
3. Watch carefully near the end to avoid burning.
4. Remove from pan and set aside.
5. Grease and flour three 8 or 9-inch round layer cake pans.
6. Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
7. Beat in the 2 cups of sugar, creaming well.
8. Beat in the eggs one at a time, beating well after each addition.
9. Sift together the flour, baking powder and salt.
10. Add the 2 teaspoons of vanilla to the milk.
11. Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
12. Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
13. Divide batter equally into the prepared pans.
14. Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
15. Cool and remove from pans.
16. Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
17. Stir until all of the flour has been moistened or at least colored a little by the butter.
18. Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
19. Continue until all the milk is in and the mixture is thickened and smooth.
20. Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
21. Cool completely.
22. When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
23. Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
24. Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
25. Fill and frost the top of the cake.
Title: Apricot Tassies
Ingredients:
- 6 cream cheese
- 1 butter
- 2 sugar
- 2 flour
- 1/2 sugar
- 2 eggs
- 1/4 flour
- 1 vanilla
- 9 pecans
- 1/2
Instructions:
1. preheat oven to 350*.
2. beat cream cheese, butter and 2 tbls sugar in medium boil till fluffy -- stir in 2 cups of flour to make a soft dough.
3. divide dough in half.shape each portion into 1" balls.
4. press balls in miniature muffin cups.set aside.
5. to prepare FILLING:.
6. beat 1/2 cup sugar, eggs, 1/4 cup flour,vanilla and Solo apricot filling with mixer on low-medium speed until well blended.
7. stir in nuts, if using.(I like it without nuts).
8. spoon evenly into pastry lined muffin tins.
9. bake 25-30 minutes or filling is set and crust is golden brown --
10. cool completely in cups on wire rack.
11. when cool remove -- .
Title: Nut Butter Balls
Ingredients:
- 2/3 peanut butter
- 1/3 blackstrap molasses
- 2 blackstrap molasses
- 1/3 honey
- 2 oats
- 3 skim milk powder
- coconut
- toasted sesame seeds
Instructions:
1. Thoroughly mix the first three ingredients.
2. Add the oats and coconut plus anything additional and stir to coat.
3. Form into a 1 inch round cylinder using wax paper.
4. Chill for about 30 minutes or longer and cut and roll into golf ball sized or smaller pieces.
5. Roll each ball in a dish of sesame seeds (whole or ground) to coat.
Title: Chocolate Cinnamon-Walnut Brownies With Chocolate Ganache
Ingredients:
- 1/2 flour
- 1 1/2 cinnamon
- 1/8 salt
- 6 butter
- 3/4 eggs
- 4 sugar
- 1 vanilla
- 2 walnuts
- 1 1/2 butter
- 6
- 3
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Butter and lightly dust with flour, an 8 x 8-inch baking dish (preferably metal).
4. For brownies: mix the flour, cinnamon and salt in a small bowl.
5. On top of a double boiler with simmering water stir chocolate and butter until melted and smooth.
6. Turn off heat and let the chocolate stand over the water.
7. Using an elecric mixer, beat eggs, vanilla and sugar in a large bowl until mixture thickens (about 5 minutes).
8. Stir in flour mixture in two additions, blending well after each addition.
9. Gradually add in warm chocolate into mixture, beating until just combined.
10. Stir in walnuts.
11. Pour batter into prepared pan, and bake for about 35 minutes (might take more or less time) or until top is set, and a toothpick or cake tester inserted in the middle comes out with moist crumbs on it.
12. Cool completely in pan on a rack.
13. For ganache: Whisk all ingredients in a small saucepan over medium-low heat until melted and smooth.
14. Pour evenly over top of brownies.
15. Chill brownies until ganache is set (about 2 hours).
16. Store covered in the refrigerator.