lumicero/recipes-ing2inst huggingface dataset:
Title: California Summer Pudding
Ingredients:
- 3/4 blackberry
- 1 1/2 sugar
- 3/4 brandy
- 1/2 yogurt
- 3
- 8
Instructions:
1. Trim crusts from the bread and cut it into roughly 1/3 inch slices if not already sliced. Stack and cut them in half diagonally to make triangles.
2. Line a 6 cup mold or bowl with plastic wrap, fitting the wrap tightly into the corners. Make sure you have a plate small enough to fit just inside the rim of the bowl or, if not, cut a stiff cardboard circle to fit and wrap in aluminum foil.
3. Piece together the bread slices in a single layer so they completely line the bowl. There should be no gaps. Whereever the bread overlaps, press the edges together tightly. Trim bread if it reaches over the top of the bowl.
4. Cut a shallow "X" in the base of each peach and dunk in rapidly boiling water until the peel starts to come loose - 20 seconds to 1 minute - depending on ripeness of peach. Remove and rinse under cold water. If the peel doesn't come off easily, return to boiling water briefly. Pit and cut into chunks.
5. Combine the fruit and sugar in a saucepan and warm over medium heat. Cook just until the fruit begins to soften and relase its juice, about 3 or 4 minutes. Stir in brandy.
6. Spoon the fruit into the bowl; there should be enough that it mounds a little above the lip. Place a sheet of plastic wrap loosely across the top, then place the plate or cardboard circle on top. Press gently and put a heavy can on top. Refrigerate at least 12 hours.
7. When ready to serve, remove plate and top layer of plastic wrap. Place a serving plate on top of the bowl and invert. If the pudding resists unmolding, hold the plastic wrap and jiggle gently until it unmolds cleanly. Remove the plastic wrap lining and serve with yogurt or whipped cream.
Title: Oatcakes
Ingredients:
- 8 butter
- 1/4 sugar
- 2 quick-cooking oatmeal
- 1/4 white corn syrup
Instructions:
1. Melt the butter in a 10 inch skillet over medium heat.
2. Stir in sugar with a wooden spoon.
3. Let it bubble together for 20 seconds, taking care not to let it burn.
4. Add oatmeal and stir over heat till it is golden brown.
5. Remove from heat and stir in corn syrup.
6. Pack mixture into 12 muffin tins, dividing equally.
7. Refrigerate at least 3 hours, or freeze 20-30 minutes.
8. Loosen by running knife around edges, gently slide out.
Title: Grpa Lemon Coconut Squares
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 confectioners' sugar
- 3/4 butter
- 4 eggs
- 1 1/2 sugar
- 1/2 lemon juice
- 1 baking powder
- 3/4 flaked coconut
Instructions:
1. In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350*F. for 15 minutes.
2. Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut.
3. Bake at 350*F. for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares.
4. My Note:Wine: Sweet White Wine: Enjoy this with a sweet white wine such as Moscato or a sweet Riesling.
5. UPDATE: I thought they needed to be a little sweeter and wanted the coconut more on top and not in the bars. I made them again and OMG I want to eat the whole pan! This is what I did different. Instead of 1/2 cup lemon juice, I used 1/4 cup lemon juice and 1/4 cup orange juice. I also cooked it with the filling for about 10 minutes, then added the coconut and cooked for about 10-12 minutes more. The coconut went in the batter but also stayed on top some and got a little toasted. These were sooooooo good, I will be making them again and again with the modifications.
6. However, if it was a little too sweet so I might reduce the amount of sugar I put inches Otherwise, it was yummy. The picture looks a lot different than the way it turned out. Next time I will probably sprinkle the coconut on it as soon as I take it out of the oven while it is out. Sprinkling it on the raw batter makes it sink into it and it doesn't show up on top as in the pic. It gives it a marbly look. I used maybe 1/4 cup of shredded coconut because I didn't want to overpower the taste of the lemon with that of coconut. Using 3/4 cup as suggested would have made it even sweeter than it already was for me.
7. I use lemon zest. I also put them in a slightly smaller pan than the 13x9 for a higher bar and cook 10 minutes more. A light refreshing taste of lemon evened out by the not too sweet wonderful shortbread crust. These also travel well. I cut them into small squares and used parchment paper between the layers in a lidded container. They made a two hour trip in a cooler and transferred beautifully to a serving dish. Have been making these lemon bars for a few years now. I love this recipe. It is easy to prepare and serves up a refreshing "hit" of lemon flavor. Do Added a little bit of lemon zest to the filling to up the lemon flavour.
Title: Tres Leches Amazing Cake
Ingredients:
- 1 vanilla extract
- 1 evaporated milk
- 2 coconut milk
- 2 sugar
- 2
- 8
- 2
Instructions:
1. Prepare a yellow butter cake straight from the box as directed and add 1 tbsp of vanilla. Bake in a 9 x 12 pan sprayed with nonstick spray.
2. While the cake is baking, pour all cans of milk (condensed, evaporated and coconut) into a pot on low-medium heat stirring frequently to avoid the milk from burning to the bottom of the pot.
3. It should be a bit thicker consistency than whole milk. Not too much though. If its too thick add some regular whole milk. Too thin add some more condensed milk. The flavor of the mixture should be that of a caramel taste. This should stay on the stove until the cake is out of the oven (approx 30-40 min).
4. Once the cake comes out, let it cool and turn the heat off of the milk. While still warm, poke holes with a toothpick all over the cake. This will allow the milk mixture to seep into the cake as you pour it on. Pour the mixture on slowly, allowing the mixture to soak into the cake as much as possible. I pour on about a cup at a time until the whole mixture is in the pan along with the cake. If it doesn't seem to fit, save the remaining mixture in the fridge.
5. Once the mixture is in, place the cake into the fridge. This should be served cold-not frozen.
6. NOW here is the tricky part. To make the meringue icing you must be very careful or else it will flop on you.
7. Take the egg white into a bowl and with a hand held blender whip them for at least 3-5 minutes. They must be whipped at very high speed. Then, VERY SLOWLY, start adding in the sugar at about 3 tbsp at a time continuously whipping with the hand held. The sugar will slowly stiffen up the egg whites. Keep adding sugar to the mixture until you are able to make stiff little mountains with the egg whites when you pull the blender out. The longer you whip it, the better the odds are that they will remain fluffy and thick. Otherwise, they will seem to melt away after spreading it on the cake. Just spread the meringue all over the top of the cake.
8. Cut pieces in squares and place on plate. Pour a small amount of the milk mixture on the plate around the base of the cake slice. Serve just as is or garnish with slices of strawberries or mangoes. You can also sprinkle shredded dry coconut on the top of the cake.
9. Storage: keep covered and refrigerated. Great with a cup of cappuccino.
Title: Maple Cashew Crisps
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 vanilla extract
- 1 egg
- 2/3 unsalted cashews
- 2 all-purpose flour
- 1/3 cashew halves
- 48
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add vanilla and egg and mix until combined.
3. Stir in chopped cashew pieces.
4. Add the flour and mix on low to form a soft dough.
5. Place in fridge for at least 30 minutes to allow dough to firm up.
6. Preheat oven to 375°.
7. Form dough into 1 inch balls and roll in maple sugar.
8. Place dough balls onto ungreased baking sheet and press a cashew half firmly into the top of each cookie.
9. Bake for 12 - 15 minutes or until lightly browned.
10. Allow to cool on baking sheet for a few minutes before transferring to a wire rack.
Title: Strawberry Trifle
Ingredients:
- 1 strawberry
- 1 kiwi fruits
- 2
- 1
- 3
- 1/4
Instructions:
1. Cut the cake vertically into halves.
2. Slice the cake into fingers.
3. Prepare topping mix as per instructions on the packet but using skimmed milk, or if using fresh cream, whip until stiff.
4. Layer half the cake pieces, yoghurt, whipped topping, strawberries and kiwi in a 2 quart serving bowl.
5. Repeat layers and sprinkle with almonds.
6. Garnish with whole strawberries, if desired.
7. Refrigerate for atleast 2 hours.
8. For an alternative taste, grate the rind of an orange and a lemon and sprinkle over the sponge.
9. Use orange flavoured yoghurt and top with tinned mandarines instead of strawberries.
Title: Peanut Butter Kiss Cookies
Ingredients:
- 1 sweetened condensed milk
- 3/4 peanut butter
- 2 Bisquick
- 1 vanilla
- 36 sugar
Instructions:
1. Mix milk and peanut butter until smooth.
2. Stir in Bisquick and vanilla.
3. Shape dough into 1-1/4-inch balls.
4. Roll in sugar.
5. Bake at 375°F for 8-10 minutes or until bottoms begin to brown.
6. Immediately press kiss into each cookie.
Title: Buttermilk Soup
Ingredients:
- 3 sugar
- 1/2 lemon juice
- 1 lemon rind
- 1/2 vanilla
- 1 buttermilk
- 4
- 1
- 2
Instructions:
1. In a mixing bowl, beat egg yolks then add sugar, lemon juice, lemon rind and vanilla.
2. Beat until smooth and well mixed.
3. Slowly beat in buttermilk.
4. Refrigerate until ready to serve.
5. When serving, top each bowl of soup with a dollop of whipped cream and top whipped cream with a bit of jam.
Title: Strawberry Daiquiri Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 non-dairy whipped topping
- 1 1/3 strawberry
- 1
- 1/2
Instructions:
1. Bake cake mix according to the directions on the box.
2. After it comes out of the oven, while still warm, make holes in the cake and pour condensed milk over cake.
3. Then pour daiquiri mix over that.
4. It will take a while for the liquid to soak into cake.
5. Let cool in refrigerator for 45 minutes or so.
6. Then cover with cool whip and top with sliced strawberries.
7. Refrigerate.
Title: Mocha Pecan Pie
Ingredients:
- 1/3 butter
- 1 white flour
- 3 sugar
- 3/4 maple syrup
- 1/2 butter
- 2 white flour
- 2 eggs
- 2 pecans
- 3
- 1/2
- 1
Instructions:
1. Preheat oven to 400 F.
2. For the crust, cut the butter into the flour with a pastry knife until the mixture resembles coarse cornmeal.
3. Add about 3 Tbsp water and combine until dough forms a ball.
4. Roll it out on lightly floured board.
5. Place crust in 9-inch pie plate and crimp the edges.
6. To make filling, place all of the filling ingredients, except the pecans, into a blender or food processor and puree until the chocolate chips are completely ground up and everything is smooth.
7. Pour the filling over the pecans in a bowl, and stir just enough to coat the nuts.
8. Pour the filling into the pie shell.
9. Bake at 400 F for 10 minutes, then reduce heat to 350 F and bake another 30 minutes or until the filling is set but still moist.
10. Cool completely before cutting.
Title: Caramel Apple Bake
Ingredients:
- 4 unsalted butter
- 1 unsalted butter
- 1/2 flour
- 1/2 brown sugar
- 1/4 white sugar
- 1/4 salt
- 6 apples
- 2 lemon juice
- 1 cinnamon
Instructions:
1. Grease a baking sheet or 9X9 baking pan with 1 tsp of butter.
2. Peel and core the apples and slice. Place the slices into a medium bowl. Pour the lemon juice over the apples to prevent any extra browning.
3. In another medium bowl, combine the flour, sugars, salt, and cinnamon and mix well with a whisk. Add the remaining butter pieces and combine well. I used my fingers to get them into pea sized pieces of dough.
4. Spread the apples onto the baking pan or sheet. Sprinkle the butter/flour mixture over the top of the apples.
5. Bake at 375 degrees. For a gooey caramel topping, bake for about 20 minutes. For a crisper topping, bake for about 1 hour.
6. Enjoy warm with vanilla ice cream or whipped cream.
Title: Cream Cheese Hard Sauce
Ingredients:
- 3 cream cheese
- 3 powdered sugar
- 3 sherry wine
- 1/4 nutmeg
- 1/4 cinnamon
- 1/4 salt
Instructions:
1. Smash cream cheese until soft.
2. Blend all the ingredients togther. Sauce will be stiff.
3. Chill.
4. Serve on hot pudding or pie.
Title: Double Banana Pudding
Ingredients:
- 1/4 granulated sugar
- 3 tapioca starch
- 1/4 salt
- 3 eggs
- 20 vanilla extract
- 1/2 granola cereal
- 13 -14 bananas
- 1 dark chocolate
- 1
- 2
- 3
Instructions:
1. * Cooks note: If you don't have/can't find tapioca starch, whiz instant tapioca in the blender or food processor until the beads pulverize.
2. Combine sugar, tapioca starch, salt and egg yolks, whisking until smooth.
3. Heat banana nectar over medium-low heat in a small, heavy saucepan, gradually whisking in the egg mixture. Heat until thick and gently bubbling stirring constantly. Remove from heat.
4. Whisk egg whites until light and frothy.
5. Gradually add several tablespoons of the hot nectar and blend in gently. (You don't want it to scramble!).
6. Return pudding to low heat and fold in the hot egg whites.
7. Stir until mixture returns to tiny bubbles. Remove from heat. Add 1/2 teaspoon vanilla. Set aside to cool.
8. Layer small ginger snaps on the bottom of a 2 quart baking dish (or individual dessert dishes.).
9. Sprinkle about 1/4 cup of the granola to fill the open spaces.
10. Slice bananas.
11. Lightly fold whipped cream into cooled pudding.
12. Spoon 1/2 of the pudding over the cookies and granola, top with the banana slices, sprinkle with the remaining granola and half of the chopped chocolate.
13. Cover with remaining pudding and garnish with rest of chocolate.
14. Cover and chill. Serve with a dollop of reduced fat whipped cream if desired.
Title: Cashew, Chocolate, and Butterscotch Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 1 1/2 baking soda
- 1/2 salt
- 2 eggs
- 1 vanilla
- 2 1/4 all-purpose flour
- 2 rolled oats
- 1 cashews
- 1
- 1/2
Instructions:
1. In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour, rolled oats, cashews, chocolate pieces, and butterscotch pieces.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased baking sheet. Bake in a 375* oven for 6 to 7 minutes or until edges are golden. Transfer cookies to a wire rack; let cool.
Title: Lemon Gingerbread Trifle
Ingredients:
- 1 Chambord raspberry liquor
- 1 sugar
- 1 lemon zest
- 1 lemon juice
- 3
- 1
Instructions:
1. Cube the gingerbread into 1 inch cubes.
2. Whip the cream, adding sugar, lemon zest and juice.
3. In clear glass bowl with straight sides: layer 1/3 gingerbread cubes, then sprinkle with 1/3 cup Limoncello, then 1/3 whipped crem mixture, then 1/3 cup chambord.
4. Repeat layers two more times.
5. Chill for at least three hours to develop flavors.
6. Enjoy!
Title: Lemon Chamomile Shortbread
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 1/4 salt
- 1 lemon
- 2 1/4 all-purpose flour
Instructions:
1. Heat oven to 325°F Combine the butter, sugar, and salt in a mixer and beat until light and fluffy.
2. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan.
3. Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles. Cool completely on a wire rack. Remove the shortbread cookies from the pan.
Title: Candy Bar Biscotti
Ingredients:
- 2 old fashioned oats
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1 sugar
- 1/2 butter
- 1 vanilla extract
- 3 eggs
- 1
Instructions:
1. Heat oven to 350°F Line large baking sheet with parchment paper or grease with shortening. Combine first 5 ingredients and set aside. Using electric mixer, cream sugar and butter until smooth and fluffy. Beat in vanilla. Add eggs one at a time and mix well. Mix in reserved dry ingredients. Stir in mini chips and toffee bits.
2. Spoon dough into 2 log-shaped pieces on prepared baking sheet.
3. Using oiled hands, shape into strips that are 11 1/2 inches long and 3 inches wide. Space them on baking sheet 3 inches apart. Bake at 350°F for 40 minutes.
4. Remove from oven and let sit for 5 minutes. Turn oven down to 325°F Remove parchment paper and place strips on cutting surface. Using serrated knife, cut ends of each strip on a diagonal to create an even edge.
5. Then continue to cut each strip diagonally into 1/2 -inch slices. Place slices back onto baking sheet cut sides up. Bake at 325°F for 15 more minutes, until crisp. Remove from oven and cool completely. Store in airtight container.
6. Makes 32 biscotti.
Title: Magic Chocolate Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1/2 water
- 1/2 flour
- 2 baking soda
- 1 1/2 milk
- 1
Instructions:
1. cream shortening and sugar.
2. add eggs.
3. one at time.
4. dissolve cocoa in hot water.
5. add to creamed mixture.
6. mix soda into flour.
7. add to creamed mixture.
8. alternatively with milk.( i used soured milk ).
9. pour into greased floured cake pan.(i used 9x13).
10. bake in 375 degree oven 30 minutes.
Title: Austrian Strawberry Torte
Ingredients:
- 3/4 sugar
- 2 eggs
- 1/3 butter
- 1/2 vanilla
- 1 1/2 baking powder
- 1/2 salt
- 1 1/4 flour
- 2/3 milk
- 1/2 strawberries
- 1 1/2
Instructions:
1. Preheat oven to 350, grease flan pan, flour to keep from sticking - I use cooking spray to grease pan.
2. Beat sugar and eggs until fluffy, add butter, salt, baking powder, and vanilla - mix well.
3. Alternately add flour and milk.
4. Spread into a flan pan, bake for 35 - 40 minutes or until edges begin to pull away from the sides of the pan and centre is firm to the touch.
5. Carefully remove from pan, cool on cake rack,when cool place cake on your special serving platter, ice bottom lightly using just enough to seal the cake, give it a few minutes to dry before adding the fruit.
6. Arrange strawberries ( I cut the strawberries in half arranging concentrically starting at the edge - for variation make a 'strawberry flower' in the centre using about five strawberry halves then arrange the rest of the berries around to the edge) you may go with halving, slicing or whole berries when arranging your fruit - whatever works best for you .
7. Prepare glaze according to directions cooling slightly and pour over.
Title: Brownie Decadence
Ingredients:
- 3/4 butter
- 3/4 sugar
- 2 eggs
- 3 vanilla
- 2 flour
- 1 1/2 salt
- 1/2 pecans
- 1 butter
- 1/4 milk
- 1/4 powdered sugar
- 2
- 1/3
- 2 1/2
Instructions:
1. Preheat oven to 325.
2. Combine melted butter, cocoa, sugar, eggs, and vanilla: mix well.
3. Stir in flour and salt, scraping sides of bowl until blended.
4. Stir in pecans.
5. Pour into greased 13 x 9 inch pan. Bake for 25 minutes.
6. Let cool.
7. FROSTING.
8. Combine frosting ingredients in bowl and mix until smooth.
Title: Ms. Raspbee Angel Food Cake
Ingredients:
- 3/4 mascarpone cheese
- 1 confectioners' sugar
- 1/2 honey syrup
- 1 ground cinnamon
- 1/4 fresh raspberry
- 1 mint sprigs
- 1
- 8
Instructions:
1. Stir the mascarpone and 4 tablespoons of honey syrup in a large bowl to blend.
2. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
3. In a small bowl, combine raspberries with remaining honey syrup and allow to macerate until raspberries begin to give up their juice, about 15 minutes.
4. Serve a slice of the cake, garnish with mascarpone-whipped cream, macerated raspbees, ground cinnamon and mint sprig. Yummy!
Title: Fruit Juice Pudding (Saftkram)
Ingredients:
- 1 1/2 water
- 2 1/2 sugar
- 3/4 cornstarch
- 3
Instructions:
1. Bring juice, water and sugar to boil.
2. Mix cornstarch with a small amount of cold water.
3. Remove saucepan from heat and whisk in cornstarch.
4. Return to heat and bring to boiling point.
5. Simmer 3-5 minutes, stirring occasionally.
6. Remove to serving bowl, cover and chill.
7. Garnish with almonds if desired and serve with cream or milk.
Title: Open-Face Crumb Cake
Ingredients:
- 10 sweet butter
- 1 light-brown sugar
- 2 eggs
- 1 flour
- 1/2 baking powder
- 1/2 salt
- 1 vanilla
- 1 1/2 Italian plums
- 3/4 confectioners' sugar
- heavy cream
Instructions:
1. Preheat oven to 350 degrees. Butter and flour a nine-inch spring form pan.
2. Cream eight tablespoons of the butter with three-fourths cup of the sugar until fluffy. Add eggs one at a time and beat well.
3. Sift flour, baking powder and salt together. Add to batter, stirring lightly, and stir in vanilla.
4. Spread batter in prepared pan and arrange sliced plums on top. Sprinkle with remaining sugar and dot with remaining butter.
5. Bake one hour. Cool slightly before removing sides of pan. Dust with confectioners' sugar. Serve warm or cool with whipped cream. YIELD 6 to 8 servings.
Title: White Bean Chocolate Chip Blondies
Ingredients:
- 1 white beans
- 1/2 garbanzo beans
- 1/4 dark brown sugar
- 2 white sugar
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 vanilla
- 2 eggs
- 2 flax seed meal
- 1/2 chocolate chips
- 1/3 walnuts
Instructions:
1. Preheat oven to 350 degrees F. Grease 8 X 8 baking pan.
2. Measure drained and rinsed beans to make sure you have 1 3/4 cups. You may use canned or home-cooked beans, any white variety.
3. Place drained beans and all other ingredients, except chocolate chips and nuts, into food processor ; process just until smooth, but not fluffy.
4. Pour batter into prepared baking pan. Sprinkle chocolate chips and nuts over top.
5. Bake for 30 minutes, until firm in the center and golden brown all over top. Center should spring back when touched lightly.
6. Cool completely before cutting into 12 bars.
7. Store in refrigerator.
Title: Apple Crapple
Ingredients:
- 6 apples
- 1/2 lemon juice
- 1/3 sugar
- 1 1/2 cornstarch
- 1/2 cinnamon
- 1/2 salt
- 2/3 brown sugar
- 1/2 old fashioned oats
- 1 cinnamon
- 1/2 salt
- 1/2 butter
- 1/2
- 2/3
Instructions:
1. Preheat oven to 375.
2. Add apples to a gallon sized plastic bag and splash with lemon juice. Seal the bad and shake the lemon and apples to coat.
3. Open and add in the sugar, cornstarch, cinnamon and salt. Seal and shake again.
4. Pour Apple mixture in to a 9x9 baking dish.
5. In a bowl, mix together all the ingredients for the topping (bown sugar, GF flour blend, GF oats, Almond meal and cinnamon.
6. Melt butter in a sauce pan.
7. Drizzle melted butter over topping mixture and stir around until it resemble pebbles.
8. Spread topping evenly over the apples.
9. Place dish in the oven and bake for around 45 minutes (until apples are soft and the topping in golden brown and crunchy.
10. Let sit out on counter 10 minutes (DO NOT TENT) and serve with vanilla ice cream.
Title: Wild Blue Energy Chews (Cookie Mix)
Ingredients:
- 1 wheat germ
- 1/4 butter
- 3 margarine
- 3 canola oil
- 3 water
- 1
- 1/2
- 1/4
- 2
Instructions:
1. Heat oven to 350°F
2. In large bowl, stir cookie mix, wheat germ, butter, oil, water and egg white until soft dough forms.
3. Stir in blueberries, almonds and chocolate.
4. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
5. Bake 11 to 13 minutes or until edges are light golden brown.
6. Cool 5 minutes; remove from cookie sheets to cooling rack.
Title: Passover Brownie S’mores
Ingredients:
- 1/2 eggs
- 4 sugar
- 1 1/2 potato starch
- 1/2 marshmallows
- 1/2 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix oil, eggs, sugar, potato starch & cocoa powder together with a hand mixer.
3. Bake in a 9 x 13 pan for 25 minutes.
4. Add marshmallows & chocolate chips in layers and continue to bake until the marshmallows have browned.