lumicero/recipes-ing2inst huggingface dataset:
Title: Fresh Strawberry Cake
Ingredients:
- 2 1/4 cake flour
- 1/4 salt
- 2 1/2 baking powder
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 3/4 strawberry
- 1/2 - 3/4 strawberry
- 1 powdered sugar
- 2 butter
- 1/2 vanilla
Instructions:
1. Preheat oven to 350 degrees F.
2. FOR CAKE: Sift together: flour, salt, and baking powder.
3. In a separate bowl, combine butter, sugar, eggs, and vanilla.
4. Beat for a total of 3 minutes, scrapping the sides of the bowl.
5. Then add flour mixture to creamed mixture, alternating with strawberries.
6. Beat for two minutes.
7. Pour batter into two 8-inch round greased and floured cake pans.
8. Bake in pre-heated oven for 25-30 minutes, or until cake tests done.
9. Turn out on to wire cooling racks to cool.
10. When cool, top with Strawberry Glaze.
11. FOR STRAWBERRY GLAZE: Mix together all ingredients.
12. Use enough strawberries to thin mixture.
Title: Citrus Torte
Ingredients:
- 1 mandarin oranges
- 1
- 10 3/4
- 1
Instructions:
1. Place lemon curd in a large bowl; fold in half of the whipped topping until blended.
2. Split cake horizontally into three layers.
3. Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture. Repeat layers; replace cake top.
4. Spread top with remaining lemon curd mixture.
5. Frost sides with remaining whipped topping.
6. Garnish with mandarin oranges.
7. Refrigerate until serving.
Title: Apfelstrudel (Apple Strudel) (Adopted)
Ingredients:
- 6 apples
- 3/4 raisins
- 1 lemon rind
- 3/4 sugar
- 2 cinnamon
- 3/4 phyllo pastry
- 8 butter
- 1 3/4
- 1
Instructions:
1. Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside.
2. Place 1 phyllo leaf on a kitchen towel and brush with melted butter.
3. Place a second leaf on top and brush with butter again.
4. Repeat until 5 leaves have been used, using about 1/2 cup of butter.
5. Cook and stir bread crumbs with 1/4 cup of butter until lightly browned.
6. Sprinkle 3/4 cup crumbs on the layered phyllo leaves.
7. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
8. Lift towel, using it to roll leaves over apples, jelly roll fashion.
9. Brush top of the strudel with butter and sprinkle with 2 T crumbs.
10. Repeat the entire procedure for the second strudel.
11. Bake the strudels at 400°F for 20 to 25 minutes, until browned.
12. NOTE:
13. Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.
Title: M D'aloiso's German Plum Cake
Ingredients:
- 2 black plums
- 3/8 salted butter
- 4 marzipan
- 80 sugar
- 1 lemon, zest of
- 3 eggs
- 200 all-purpose flour
- 2 baking powder
- 50 sour cream
- 2 butter
- 75 butter
- 1/2 vanilla extract
- 100 all-purpose flour
- 75 sugar
Instructions:
1. Grease a 10" springform pan, and preheat oven to 375 degrees.
2. Plum layer: wash plums and dry. Slice in half and remove pits. Slice into pieces approx 1-2 mm wide. Lay flat in a single layer on a paper towel to dehydrate slightly while the rest of the cake is prepared.
3. Dough layer: In a large bowl, soften butter in microwave. Add marzipan and mix until mostly well-blended. Add sugar and lemon zest and mix until well-blended. Add eggs one at a time, mixing well after each egg. In a separate bowl, add baking powder to flour. Then, flour/baking powder mixture to the wet ingredients, a little at a time, while mixing well. Once dough is well mixed, set aside.
4. Bottom layer: mix almonds and sour cream in a saute pan; gently saute over medium heat being very careful not to overcook the almonds. Once lightly toasted, remove from heat, add a pinch of salt, and crush the almonds manually into smaller pieces. Distribute evenly across the bottom of pan.
5. Streusel layer: In a bowl, melt butter, add vanilla, and sugar. Mix well. Then blend in flour by hand. Mix by hand to make crumbs.
6. Using a large spoon, gently place dough over almonds, and spread dough evenly to the edges of the pan, while being careful not to displace the almonds (hint: use your spoon to push the top of the dough from the center of the pan out towards the edges). Next, arrange the plums over the dough. Press the plums down into the dough a bit after each layer, except the top one. You will likely have 3-4 layers of plums to place. Use your hands to make crumbs of the streusel mix, and sprinkle the crumbs evenly over the cake. Bake on center rack. Check for doneness at about 48 minutes. May take 10 minute longer if plums are very juicy. Do not over-cook the streusel layer. Cool. Serve w/whipped cream.
Title: Chlada Fakya - African Fruit Salad
Ingredients:
- 1/4 melon
- 2 apples
- 2 bananas
- 5 oranges
- 3/4 lemon juice
- 1/4 sugar
- 2 vanilla
- 1 cinnamon
- 1/2
Instructions:
1. Mix all the ingredients.
2. Chill before serving.
3. Top with fresh whipped cream, optional.
Title: Chocolate Yum! Yum!
Ingredients:
- 1 water
- 1 1/4 water
- 1/3 eggs
- 3 chocolate instant pudding
- 2 Cool Whip
- 2
Instructions:
1. Make and bake cake as directed.
2. Set aside to cool.
3. Make pudding (make as directed for pies -less milk) and chill for an hour in fridge.
4. After cake has cooled, crumble half of it in bite sized pieces in the bottom of a large, clear serving bowl.
5. Layer 1/2 half of pudding on top of cake.
6. Layer 1 tub of cool whip on top of pudding.
7. Repeat this layering process with the rest of the cake crumbled up, the rest of the pudding, and the other tub of cool whip.
8. Sprinkle with mini chocolate chips.
9. Sit back and enjoy this yummy-to-your-tummy dessert!
Title: Lemon Loaf With Glaze
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 1 lemon
- 1 1/2 flour
- 1 baking powder
- 1 salt
- 1 vanilla
- 1/4 icing sugar
- 1 1/3 vanilla
- 1/2
Instructions:
1. For the Loaf.
2. Preheat Oven to 350.
3. Grease & Flour a Loaf Pan.
4. Cream Butter and Sugar together.
5. In a separate bowl mix eggs and vanilla well, add lemon juice and zest.
6. Add egg mix into the butter mix, beat slowly.
7. Add remaining Ingredients and mix well.
8. Bake for 40 Mins,.
9. For the Glaze.
10. Mix all ingredients in a bowl until well combined and spread over warm loaf.
Title: Easy Pound Cake
Ingredients:
- 3/4 butter
- 6 eggs
- 2 1/2 sugar
- 3 flour
- 1 vanilla
- 3 baking powder
- 3/4 milk
Instructions:
1. Combine all ingredients. Mix on med. speed for 20 minutes.
2. Pour into greased & floured tube pan.
3. Bake at 350 degrees for 80 minutes or until done.
Title: Cranberry Apple Pecan Bread Pudding With Custard
Ingredients:
- 2 baking apples
- 2 lemon juice
- 4 eggs
- 1/4 sugar
- 2 vanilla
- 1 nutmeg
- 1 cinnamon
- 1/4 butter
- 2 half-and-half
- 1/4 brandy
- 1/2 cranberries
- 1/2 pecans
- 5 half-and-half
- 2 vanilla bean
- 1 sugar
- 6 vanilla
- 1/2
- 2
Instructions:
1. In a medium bowl, toss sliced apples with lemon juice and set aside.
2. Beat eggs with an electric mixer until light and frothy. Add the sugar, vanilla, nutmeg and cinnamon and beat until smooth. Stir in the butter, half and half and brandy.
3. Toss the apples, cranberries and pecans with the bread cubes. Place the mixture in a greased 9 X 5 inch loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread cube mixture.
4. cover with foil and weight down the top with a 1 or 2 lb. bag of rice or beans. (This encourages the bread to absorb the liquid). Chill for 1 hour.
5. Preheat oven to 325*F. Remove foil and weight and place the pudding in a larger pan filled with 1 inch hot water. Bake for 55 minutes or until set. Increase oven temperature to 425*F and bake 10 minutes more, until lightly browned. Serve warm with room temperature custard sauce.
6. To make the custard, place half and half and vanilla bean in a saucepan. Heat over medium heat until half and half is just about to boil. Remove from heat.
7. In a metal mixing bowl, whisk together the egg yolks and sugar until lightly coloured. Remove the vanilla bean from the half and half, scraping the seeds into the liquid. Stir in the vanilla extract and whisk this mixture into the eggs.
8. Return to the saucepan and cook over low heat, stirring constantly, until mixture just begins to thicken and coat the spoon.
9. Immediately remove from heat and pour into an empty bowl, which you have set over another bowl filled with ice water. (This stops the custard from cooking and prevents curdling) Stir until cooled slightly. Cool for about 10 minutes longer. Serve warm with the bread pudding.
Title: Old-Fashioned Farmhouse Oatmeal Cookies
Ingredients:
- 3/4 unsalted butter
- 2 old fashioned oats
- 1 1/2 light brown sugar
- 1/2 dark brown sugar
- 1/4 baking soda
- 1/8 ground cinnamon
- 1 salt
- 1 egg
- 1 1/4 unbleached all-purpose flour
Instructions:
1. Position a rack in the middle of oven; preheat to 350°.
2. Grease several large baking sheets or coat with nonstick spray.
3. In a large heavy saucepan over medium heat, melt the butter, stirring, until completely melted and runny; remove from heat.
4. Thoroughly stir the oats and 1 tablespoon water into the butter.
5. Let stand for 5 minutes so the oats can hydrate.
6. Vigorously stir in the sugar, baking soda, cinnamon, and salt until thoroughly incorporated.
7. Vigorously stir in the egg and raisins, then the flour until very well blended.
8. If the dough is very soft, stir in 1-2 tablespoons more flour.
9. If it is still soft, let stand to firm up for 5 minutes.
10. In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar
11. Using a 1 1/2-inch spring-loaded scoop or heaping measuring tablespoon, form the dough into uniform mounds, spacing about 2 1/2 inches apart on the baking sheets.
12. Using your fingertips, pat down the mounds just slightly.
13. Bake one sheet at a time for 7-10 minutes or until the cookies are barely firm in the center tops , tinged with brown, and slightly darker at the edges.
14. Transfer the baking sheets to wire racks; let stand until the cookies firm up for 3 minutes.
15. Using a wide spatula, transfer the cookies to the wire racks; let cool completely.
Title: Buttercream Frosting
Ingredients:
- 1/2 vegetable shortening
- 1/2 butter
- 4 confectioners' sugar
- 2 milk
- 1 vanilla extract
Instructions:
1. Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
2. Add milk and beat at medium speed until light and fluffy.
3. Separate and tint frosting with icing colors as desired.
Title: Old Fashioned Slow Cooker Rice Pudding
Ingredients:
- 3/4 long-grain white rice
- 3 milk
- 3/4 granulated sugar
- 3/4 ground cinnamon
- 1 salt
- 1/3 butter
Instructions:
1. In a colander, rinse rice thoroughly under cold water.
2. Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
3. Add remaining ingredients, except for butter & whipped cream.
4. Stir to combine.
5. Pour butter over rice mixture.
6. Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.
7. When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.
Title: Star Sugar Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 salt
Instructions:
1. Mix together shortening, sugar, eggs and vanilla/lemon extract.
2. Mix in a separate bowl, flour, baking powder and salt.
3. Mix 1 and 2 together.
4. Cover, chill at least one hour.
5. Roll and use star-shaped cookie cutters.
6. Bake 6-8 minutes in preheated 400º oven on ungreased baking sheet.
Title: Lemon Pecan Cake
Ingredients:
- 1 raw cashews
- 1/2 honey
- 2 egg substitute
- 1 salt
- 1/4 cold water
- 1 baking powder
- 2 unbleached white flour
- 1 pecans
- 1/2 brown sugar
- 1/4 lemon peel
- 1 maple syrup
- 1/4
Instructions:
1. Blend first 6 ingredients in blender until smooth.
2. Pour blended mixture into a large bowl and add flour and baking powder. Mix well.
3. In a small bowl, mix together brown sugar, pecans and lemon peel.
4. Pour maple syrup into the bottom of an oiled 8" x 8" cake pan.
5. Sprinkle pecan mixture over maple syrup. Then spoon cake batter on top of pecans. Bake at 350 degrees F for 30 minutes or until lightly browned.
6. Turn cake out of pan and let cool.
Title: Leila's Easy Chocolate Pound Cake
Ingredients:
- 1 all-purpose flour
- 1 unsalted butter
- 1 granulated sugar
- 1 eggs
- 1 water
- 6 confectioners' sugar
- 1/2
- 2
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 10-inch tube pan with vegetable oil spray and dust it with flour. Shake out the excess flour. Set the tube pan aside.
2. Place the cake mix, flour, butter, granulated sugar, chocolate syrup, 1 egg, and 1/2 cup of water in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds.
3. Add the remaining eggs one at a time, beating on low speed until each is incorporated, stopping in between to scrape down the side of the bowl with a rubber spatula.
4. When all of the eggs have been added, increase the mixer speed to medium and beat the batter 1 minute longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Transfer the batter to the prepared tube pan, smoothing the top with a rubber spatula.
5. Bake the cake until the top springs back when lightly pressed with a finger, 50 to 55 minutes. Transfer the tube pan to a wire rack and let the cake cool for about 20 minutes.
6. Run a long, sharp knife around the edges of the cake and invert it onto a wire rack, then invert it again onto another wire rack so that the cake is right side up. Let the cake cool completely, about 20 minutes. Dust the cake with confectioner's sugar or top it with a chocolate glaze.
Title: Cinnamon Bread Pudding
Ingredients:
- 8 milk
- 2 eggs
- 4 sugar
- 3/4 brown sugar
- 1/3 butter
- 1/4 vanilla extract
- 1 nutmeg
- 1/4 pecans
- 1
Instructions:
1. Place cubed bread or rolls in slow cooker sprayed with vegetable cooking spray.
2. In a mixixng bowl, combine milk, eggs, both sugars, butter, vanilla, and nutmeg and beat until smooth.
3. Stir in pecans.
4. Cover and cook on low for 3 hours.
5. Seerve with lemon sauce or whipped topping.
Title: Creamy Cocoa Icing
Ingredients:
- 6 butter
- 3/4 margarine
- 6 evaporated milk
- 3/4 powdered sugar
Instructions:
1. Melt butter in a 2- quart sucepan.
2. Add milk,powdered sugar and cocoa.
3. Stir over low heat until smooth and creamy.
4. Makes about 3 cups.
Title: Apricot Muesli Balls
Ingredients:
- 2 muesli
- 1 honey
- 1/2 butter
- 75 coconut
- 3/4
Instructions:
1. Place muesli, apricots, honey and warm melted butter in food processor.
2. Process 2 - 3 minutes till well combined.
3. Roll into balls.
4. Coat balls in coconut.
Title: Peach Plum Pear Casserole Pie
Ingredients:
- 2 cornstarch
- 1 plums
- 1 maraschino cherry
- 1 golden raisin
- 1/2 dark raisin
- 3/4 light brown sugar
- 3/4 cinnamon
- 1/2 nutmeg
- 1/2 all-purpose flour
- 1/4 granulated sugar
- 1/4 baking powder
- 2 salt
- 1 vegetable shortening
- 1 sour cream
- 1 milk
- 1/3 granulated sugar
- 1
Instructions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. In a small container, mix cornstarch with 4 tablespoons of syrup from the peaches.
3. In a large bowl, combine cornstarch mixture, peaches, plums, pears, maraschino cherries, almonds, raisins, brown sugar, cinnamon and nutmeg.
4. Pour into a shallow 2-1/2 quart casserole.
5. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
6. Cut in the cold shortening until mixture is coarse; stir in the sour cream until blended.
7. On a floured surface, toss the dough lightly to coat with flour.
8. Knead/roll the dough 8-10 times with a floured rolling pin.
9. Roll it carefully into a 1/2" thick shape slightly smaller than the casserole, trimming the edges if necessary.
10. Cut a 2" circle in the center or use a small cookie cutter to cut a decorative design or two near the center.
11. Carefully place this pastry dough on top of the fruit mixture, with the edge of the dough NOT touching the sides of the baking dish.
12. Brush top lightly with milk and sprinkle with sugar.
13. Bake about 40 to 45 minutes or until the pastry is a dark golden brown.
14. Cool at least 25 minutes before serving.
Title: Plain Old Yellow Cake from Scratch for 100
Ingredients:
- 17 all-purpose flour
- 8 granulated sugar
- 2 1/3 salt
- 6 2/3 baking powder
- 1 1/4 vanilla extract
- 1/4 shortening
- 3 1/3 water
- 1 1/2 water
- 4 1/2 eggs
- 22
Instructions:
1. Grease and flour pan(s) and set aside. Preheat oven.
2. Sift together flour, sugar, salt, baking powder and dry milk into mixer bowl. If using dehydrated eggs (see below), they are added to the dry ingredients here.
3. Place the shortening and 1 1/2 cups water in the mixer bowl on top of the dry ingredients. Beat one minute at low speed, scrape down sides, beat 2 minutes longer.
4. Combine eggs, 4 1/2 cups water and vanilla. Add slowly to wet mixture while beating at low speed.
5. As soon as completely mixed, stop beater, scrape down bowl, then beat at medium speed 3 minutes.
6. Pour 1 gallon (about 7 pounds, 7 ounces) of batter into each 18x26 pan.
7. Bake thin sheet cakes 26 to 35 minutes, until done. Cool, frost if planned, cut each 6x9.
8. Bake 9x13 pans 35 to 45 minutes, until done. Cool, frost if planned, cut each 4x5.
9. Variations.
10. Sift in 2-4 tablespoons apple pie spice, ginger, etc for a spice cake base.
11. Sift in 1 to 1 1/2 cups cocoa and add 2 additional eggs for light chocolate layers.
12. To substitute dehydrated egg mix, sift 11 ounces (2 3/4 cup) canned dehydrated egg mix in with dry ingredients. After the shortening is added, beat together vanilla and 4 1/4 quarts water and add as if adding the egg mixture.
Title: Accordion Treats
Ingredients:
- 3/4 margarine
- 3/4 butter
- 1 sugar
- 2 vanilla
- 1 eggs
- 1/4 all-purpose flour
- 1/2 salt
- walnuts
Instructions:
1. Heat oven to 325°F.
2. Fold 1 sheet of foil in half lengthwise. Fold double-thickness foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil.
3. In large bowl, beat margarine and sugar until light and fluffy. Add vanilla and eggs; beat well. Add flour and salt; mix well. Stir in walnuts. Drop 1 rounded teaspoon of dough into each fold of foil (dough spreads during baking to form 4 1/2 to 5 inch-long cookies.).
4. Bake at 325°F for 18 to 26 minutes or until golden brown. Remove cookies from foil; cool completely. Turn foil over for second baking.
5. TIPS: If desired, baked cookies can be sprinkled with powdered sugar or frosted with a powdered sugar glaze.
6. VARIATIONS: Substitute one of the following for the walnuts or vanilla. Replace walnuts with 1 teaspoons cardamom, caraway seed, anise seed, or grated orange or lemon peel. Replace vanilla with 1/2 teaspoons rum flavor or almond, orange or lemon extract.
Title: Mary's Lazy Daisy Oatmeal Cake
Ingredients:
- 1 quick oats
- 1/2 butter
- 1 1/4 margarine
- 2 boiling water
- 1 eggs
- 1 sugar
- 1 brown sugar
- 1 1/2 vanilla
- 1 flour
- 1 baking soda
- 1/2 cinnamon
- 1/2 ginger
- 1/2 allspice
- 1/4 salt
- 1/2 clove
- 1/4 brown sugar
- 3 butter
- 3/4 milk
- 1/3 coconut
Instructions:
1. Combine oats, butter and boiling water. Set aside for 20 minutes.
2. Beat together the eggs, sugars and vanilla. Sift dry ingredients and add, along with the oats. to the sugar mixture. Beat well.
3. Pour into a greased 9x13-inch baking dish. Bake at 350°F for 30-35 minutes.
4. Cool for a few minutes. Then combine frosting ingredients, spread on cake and place under broiler for 1 minute or until frosting begins to bubble.
Title: Double Crunch Bumbleberry Crisp
Ingredients:
- 1 flour
- 1 rolled oats
- 3/4 brown sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 3/4 sugar
- 2 cornstarch
- 1 cold water
- 1 rhubarb
- 1 1/2 strawberry
- 1 apple
- 1 blueberries
- 1
Instructions:
1. Combine flour, oats, brown sugar, cinnamon, and nutmeg. Stir in butter. Press 1/2 of the mixture into a greased 9" square cake pan.
2. In small saucepan combine sugar and cornstarch. Whisk in water and rind until smooth.
3. Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly.
4. Toss together fruit. Arrange over base. Pour sauce over top.
5. Sprinkle with remaining flour mixture.
6. Bake in a 350°F oven 50-60 minutes or until fruit is tender and topping is golden. Serve warm.
Title: Grape Salad With a Twist
Ingredients:
- 2 green grapes
- 2 red seedless grapes
- 1 marshmallow cream
- 8 cream cheese
- 8 sour cream
- 8 sharp cheddar cheese
- 1 1/2 pecan pieces
Instructions:
1. Very carefully warm marshmallow cream in microwave; 5 or 6 seconds at a time. It only needs to be just slightly warm, not hot. If you aren't careful, it will bubble out of the jar. Watch it very carefully to avoid a mess! (I speak from experience!)
2. In medium bowl combine marshmallow cream, softened cream cheese, and sour cream until smooth and creamy. Stir in cheddar cheese and mix well.
3. Wash, stem and dry grapes. Put in large bowl and pour dressing over grapes. Mix carefully and refrigerate for several hours or overnight. Just before serving add chopped pecans. Stir and enjoy.
Title: Lime-Ginger Tofu Cheesecake (Nondairy)
Ingredients:
- 12 graham crackers
- 1 sugar
- 1/4 vegan margarine
- 3 silken tofu
- 16 limes
- 2 honey
- 8 egg
- 1/2 fresh ginger
- 1 crushed pineapple
- 1
- 1/2
Instructions:
1. Drain tofu and place between several layers of paper towels on large plate. Place a heavy pan or plate on top and let sit for about 30 minutes.
2. Preheat oven to 350°F Coat a 9-inch spring form pan with nonstick cooking spray.
3. In a blender, add graham crackers, coconut and sugar and pulse until crackers are reduced to crumbs. Put crumb mixture into a bowl and with fingers, mix in melted margarine until incorporated completely. Put crumbs into prepared spring form pan and press firmly over bottom and part way up sides . Set aside.
4. Zest one of the limes and juice both limes and place in the blender. Crumble drained tofu into blender and add remaining filling ingredients. Pulse a few times and then turn on puree speed and blend until smooth and creamy.
5. Pour into prepared crust and bake for 45-60 minutes, or until small cracks start to form around edges. Do not overbake.
6. Remove from oven and cool on a wire rack for 30 minutes. Remove sides of pan and let cool completely. Cover and refrigerate for 2 hours.
7. Serve with nondairy whipped topping or peeled and sliced Kiwi fruit or strawberries.
Title: Chewy Brownie Cookies
Ingredients:
- 1 1/2 light brown sugar
- 2/3 butter flavor shortening
- 1 water
- 1 vanilla extract
- 2 eggs
- 1 1/2 flour
- 1/3 cocoa powder
- 1/4 baking soda
- 1/2 salt
Instructions:
1. Heat oven to 375ºF.
2. Combine brown sugar, all-vegetable shortening, water and vanilla extract; beat at medium speed until well blended. Beat eggs into mixture.
3. Combine flour, cocoa, salt and baking soda; mix into all-vegetable shortening mixture at low speed just until blended.
4. Stir in chocolate chips. Drop by rounded measuring tablespoonsful 2-inches apart onto ungreased baking sheets.
5. Bake 7 minutes, or until cookies are set.
6. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
7. COOKIE VARIATION You can use any combination of chips for this recipe. For instance, 1 cup milk chocolate chips and 1 cup white chocolate chips, or 1 cup peanut butter chips and 1 cup of chocolate chips, or 1 cup chopped nuts and 1 cup of chips, etc.