lumicero/recipes-ing2inst huggingface dataset:
Title: Cherry Couscous Pudding
Ingredients:
- 1/2 milk
- 3 sugar
- 1/4 dried cherries
- 1 vanilla bean
- 1 1/2 couscous
- 8 vanilla yogurt
- 1/4 ground cinnamon
Instructions:
1. Heat milk, sugar and cherries in medium saucepan over medium heat. Bring to simmer, remove from heat, cover and let steep for 10 minutes.
2. Scrape pulp from vanilla bean and add to milk. Whisk to combine. Pour mixture over couscous in bowl and add yogurt. Stir to combine.
3. Divide evenly among 6 custard cups, sprinkle with cinnamon and refrigerate for 1 hour.
Title: Lemon Delicacy
Ingredients:
- 1 sugar
- 2 flour
- 1 salt
- 2 milk
- 1 lemon
- 1 butter
- 2
Instructions:
1. Sift together sugar, flour, and salt. Stir in the egg yolks. Beat in the milk, lemon rind and juice, and butter; fold in the egg whites.
2. Pour into greased 8-inch pie plate or 1-quart baking dish.
3. Set pie plate or baking dish in pan of hot water (about half way up the side of pie plate) and bake at 350°F for 30 to 40 minutes.
4. Serve cold.
Title: Hot Fudge Mocha Pudding Cake
Ingredients:
- 2 instant coffee granules
- 1 1/2 water
- 2/3 brown sugar
- 1/3 granulated sugar
- 1 unsalted butter
- 6 bittersweet chocolate
- 2 unbleached all-purpose flour
- 3/4 baking powder
- 2 vanilla extract
- 1 salt
- 1/3
- 1/4
- 1
Instructions:
1. **Note: If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure that it isn't too strong, use 1 cup cold coffee mixed with 1/2 cup of water.
2. Adjust oven rack to lower-middle position and heat oven to 325°.
3. Lightly spray 8-inch square glass or ceramic baking dish with non-stick spray.
4. Stir instant coffee into water; set aside to dissolve.**(see note).
5. Stir together 1/3 Cup cocoa, brown sugar, and 1/3 Cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside.
6. Melt butter, remaining 1/3 Cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whisk until smooth and set aside to cool slightly.
7. Whisk flour and baking powder in small bowl to combine; set aside.
8. Whisk remaining 2/3 Cup sugar, vanilla, milk and salt in med. bowl until combined; whisk in yolk.
9. Add chocolate mixture and whisk to combine.
10. Note*If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure it isn't too strong, use 1 Cup of cold coffee mixed with 1/2 Cup of water.
11. Add flour mixture and whisk until batter is evenly moistened.
12. Pour batter into prepared baking dish and spread evenly to sides and corners.
13. Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter).
14. Pour coffee mixture gently over cocoa mixture.
15. Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minute.
16. (Do not overbake).
17. Cool cake in dish on wire rack about 25 minute before serving.
Title: Malva Pudding
Ingredients:
- 3/4 sugar
- 2 eggs
- 1 flour
- 5 baking soda
- 1 salt
- 1/2 butter
- 1 vinegar
- 1 milk
- 1/3 butter
- 3/4 sugar
- 3 1/2 hot water
- 5 vanilla extract
- 1/3
- 1
Instructions:
1. Preheat oven to 350.
2. Whip together sugar and eggs until thick and lemon colored. Then add the apricot jelly and mix thoroughly.
3. Sieve together the flour, soda and salt. Melt the butter and add the vinegar. Add this mix as well as milk to egg mix in the bowl, alternately with the flour and mix well.
4. Pour into an oven proof dish and bake for 45-50 minutes.
5. In a pot, melt together the ingredients for the sauce. When the cake is halfway baked, take it out of the oven. Make holes in the cake and pour the sauce over the pudding. Return the cake to oven and continue baking for the remaining time.
Title: Gateau Surprise Chocolat Pistache
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 150 unsalted butter
- 1 caster sugar
- 4 eggs
- 1 1/2 plain yogurt
- 1 1/2 sour cream
- 2 vanilla extract
- 1 chocolate chips
- 1/3 pistachios
Instructions:
1. Preheat oven to 180°C Grease a 25cm spring form cake pan, or alternatively prepare 12 small paper cake cases.
2. Prepare the chocolate batter first. In a food processor mix together half of the sugar, butter until fluffy.
3. Add in two eggs one at a time, pulsing in between each addition.
4. Add in half of the yogurt and the vanilla extract, pulse again.
5. In a medium bowl, combine half of the flour, baking powder, baking soda and all of the cocoa powder.
6. Add the flour mixture into the food processor and mix again until the flour is just incorporated.
7. Pour the batter into the cake pan, or if you are using the paper cake cases, then using an ice cream scoop, place one scoop of batter into each paper case.
8. Place the chocolate batter into the fridge.
9. Rinse the bowl of the food processor and prepare the pistachio batter.
10. Mix together the rest of the butter and sugar until light and fluffy.
11. Add in the last two eggs one at a time, pulsing in between each addition.
12. Add the remaining yogurt and pulse again.
13. In a medium bowl, combine the rest of the flour, baking powder, baking soda and all of the chopped pistachios.
14. Add this flour mixture into the batter and process again until the flour is just combined.
15. Remove the chocolate batter from the fridge and sprinkle the chocolate chips evenly and liberally over the surface of the batter.
16. Gently pour over the pistachio batter on top of the chocolate chips, or alternatively if you are using the paper cases, then use an ice scoop to place the pistachio batter on top.
17. Smooth out the surface using a spatula.
18. Bake in the oven for 50 minutes, or if you are making the individual cakes, then for 30 minutes or until a toothpick comes out clean.
19. Allow to rest for 5 minutes then turn out onto a wire rack to cool completely.
Title: Banana Brownie Muffins
Ingredients:
- 1 pumpkin puree
- 1 bananas
- 3
Instructions:
1. Mash the bananas and pumpkin together.
2. Add cake mix. Do no use the egg, water or oil.
3. Bake for 25-30 minutes at 375 or until toothpick comes out clean.
Title: "better" Cake Mix
Ingredients:
- 1/4 butter
- 1/2 flour
- 1 baking powder
Instructions:
1. Add these 3 ingredients to boxed caked mix.
2. Mix as usual.
Title: Italian Cream Cake
Ingredients:
- 1/2 butter
- 1/2 vegetable shortening
- 2 sugar
- 5 eggs
- 2 all-purpose flour
- 1 baking soda
- 1 buttermilk
- 1 vanilla
- 1 flaked coconut
- 1 pecans
- 1 cream cheese
- 1/2 butter
- 1 powdered sugar
- 1 vanilla
- pecans
Instructions:
1. Cake: Cream butter and shortening.
2. Add sugar, beat until mixture is smooth.
3. Add egg yolks and beat.
4. Combine flour and baking soda: add to creamed mixture, alternately with buttermilk.
5. Stir in vanilla, coconut, and pecans.
6. Fold in stiffly beaten egg whites.
7. Pour batter into well greased 13 x 9 x 2-inch baking pan.
8. Bake at 350*F (175*C) for 40 to 45 minutes.
9. Icing: Beat cream cheese until smooth.
10. In separate bowl, combine sugar and butter; mix well.
11. Add to cream cheese.
12. Stir in vanilla and beat until smooth.
13. Frost cool cake in pan.
14. Top with chopped pecans.
15. Store in refrigerator.
Title: Out of This World" Oatmeal Raisin Cookies Recipe
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 butter
- 1/2 sugar
- 1/2 light brown sugar
- 1/4 unsweetened applesauce
- 1 egg
- 1 vanilla extract
- 1 1/3 rolled oats
- 1/2 raisins
Instructions:
1. Heat the oven to 375°F.
2. Lightly spray two baking sheets with the cooking spray.
3. Set out a large bowl and combine the flour, baking powder, baking soda and salt.
4. In the bowl of an electric mixer, can help cream the butter and both sugars together.
5. Beat until smooth, about 1 minute.
6. Add the applesauce, egg and vanilla and mix until blended about 2 minutes.
7. Add the flour to the applesauce mixture and mix well.
8. Remove the bowl from the mixer and stir in the oats and raisins.
9. Drop rounded teaspoonfuls onto the prepared baking sheets about two inches apart.
10. Bake until slightly golden, about 10 to 12 minutes.
11. Remove the baking sheets from the oven and cool on wire racks for 5 minutes. Remove the cookies and cool completely.
Title: Raw Apple or Pear Cake
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 eggs
- 3 flour
- 4 baking powder
- 1 baking soda
- 2 salt
- 1 cinnamon
- 2 walnuts
- 1 apples
- 3 pears
- 2 vanilla
- 1 powdered sugar
- 1/4 milk
- 1 vanilla
- 2 butter
Instructions:
1. Mix all ingredients together.
2. Bake 350 degrees Fahrenheit for 40 50 minutes until toothpick comes out clean.
3. Mix glaze ingredients to a runny consistency and pour over warm cake.
Title: Oven Baked Banana Fritters
Ingredients:
- 1 raw sugar
- 1/2 sugar substitute
- 2 cinnamon
- 1 bananas
- 6
- 1
Instructions:
1. Preheat oven to 180 degrees Celsius.
2. Combine breadcrumbs/almond meal with the coconut, sugar and cinnamon.
3. Brush bananas with egg white and coat with crumb mixture.
4. Place on lined baking sheets and spray with vegetable oil.
5. Bake for 10 minutes until golden brown.
Title: Apricot Clafouti
Ingredients:
- 1/2 milk
- 1 milk
- 1 egg
- 1 1/2 cognac
- 3 sugar
- 3 1/2 all-purpose flour
- 1/2 apricot
- icing sugar
Instructions:
1. With a whisk, blend milk, egg, Cognac and sugar until combined.
2. Add flour and blend until smooth.
3. Preheat oven to 350 degrees F.
4. Arrange apricots in a buttered 3 cup shallow baking dish (I use a quiche dish).
5. Pour custard mixture over and bake for 30-35 minutes or until golden and puffed.
6. Let cool for 5 minutes.
7. Dust with icing sugar and serve warm.
Title: Chocolate Angel Cake
Ingredients:
- 1 1/2 confectioners' sugar
- 1 cake flour
- 1/2 cream of tartar
- 1 1/2 salt
- 1 1/2 sugar
- 1/2 sugar
- 1 salt
- 1 1/2 vanilla extract
- 1/2
- 1/4
- 1/2
Instructions:
1. Cake: Sift together the confectioner's sugar, flour, and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form.
2. Add sugar, 2 tbsp at a time, beating until stiff peaks form.
3. Gradually fold in the cocoa mixture, about a fourth at a time.
4. Spoon into an ungreased 10 inch tube pan.
5. Carefully run a metal spatula or knife through batter to remove air pockets.
6. Bake on lowest oven rack at 375 for 35-40 minutes or until cracks in cake feel dry.
7. Immediately invert pan and cool completely. Run a knife around edges of pan, and along center tube, to loosen and remove cake.
8. For frosting: combine all frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form and spread over top and sides of cake.
9. Store frosted cake in the refrigerator.
Title: Chocolate Decadence
Ingredients:
- 1 butter
- 1 sugar
- 2 sugar
- 1 eggs
- 2
- 12
- 4
- 8
Instructions:
1. And no-there isnt any flour in this recipe!
2. Preheat oven to 350 and grease a 10 inch springform pan.
3. Flour it with unsweetened cocoa.
4. Over low heat melt the butter, sugar and coffee together-whisk well.
5. Add both chocolates and whisk until melted.
6. Remove from heat and add slightly beaten eggs.
7. Whisk throughly.
8. Pour into the springform pan.
9. Bake for 50 minutes.
10. The Decadance will be a little puffy and then it will collapse into a dense form in the pan.
11. Chill overnight!
12. Cut with a sharp, wet knife and serve with raspberry sauce.
Title: Grand Banana Cake
Ingredients:
- 1 1/2 sugar
- 1/3 eggs
- 3 milk
- 1/2 baking powder
- 2 baking soda
- 1/2 salt
- 1/4 vanilla
- 1 all-purpose flour
- 2 3/4 banana
- 1 cream of tartar
- 1/4 banana
- 1 chocolate curls
- 1/4 brown sugar
- 1 1/2 water
- 6 light corn syrup
- 2 marshmallows
- 6 vanilla
- 2
- 1
Instructions:
1. CAKE:
2. Preheat oven to 325°F.
3. In mixing bowl beat sugar and oil until sugar dissolves, beat in egg yolks, milk, baking powder, baking soda, salt and vanilla.
4. Add flour beat in till just blended, add mashed bananas.
5. In a clean bowl with clean beaters beat egg whites until foamy, add cream of tartar, Beat until whites hold soft peak.
6. Fold a little of the whites into batter, then fold in remaining whites.
7. Divide batter evenly between two greased and floured 8-inch round cake pans.
8. Bake 35-45 minutes until a tooth pick inserted into center of cake comes out clean.
9. Remove from oven and let cool.
10. FROSTING:
11. In a 1 to 2-quart sauce pan stir in brown sugar, water and corn syrup cook over medium heat until mixture reaches 325° on a candy thermometer.
12. Beat 2 egg whites until they hold a soft peak.
13. Now slowly beat hot syrup mixture into egg whites.
14. Cut up the marshmallows into pieces add this to hot syrup mixture along with the vanilla.
15. Stir to smoothly blend.
16. CAKE:
17. Remove one layer from pan and set on a cake plate.
18. Spread 1/2 cup frosting over top, set second layer on top of that.
19. Spread remaining frosting over top and sides of cake.
20. Garnish with the sliced bananas and chocolate curls.
Title: Cake Mix Doctor's Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/2 butter
- 3 3/4 powdered sugar
- 2 vanilla
Instructions:
1. Combine cream cheese and butter in mixing bowl and beat at low speed for about 30 seconds.
2. Add powdered sugar, mixing in a little at a time, until it is all incorporated.
3. Add more sugar, as necessary to reach desirable consistency.
4. Add vanilla, increase mixer speed to medium and beat until frosting is fluffy, about 1 minute more.
5. Use to frost your favorite cake or cupcakes.
Title: Date-Pecan Balls
Ingredients:
- 1 butter
- 1/2 sugar
- 2 vanilla
- 2 all-purpose flour
- 1 cinnamon
- 1/4 clove
- 1/4 nutmeg
- 2 pecans
- 1 pitted dates
- icing sugar
Instructions:
1. Cream butter with sugar in large bowl.
2. Mix in vanilla.
3. Stir in flour and spices.
4. Add pecans and dates and mix thoroughly.
5. Shape into walnut-size balls.
6. Transfer to wax paper lined tray.
7. Freeze 15 minutes or refrigerate overnight.
8. Preheat oven to 350 degrees F.
9. Grease baking sheets.
10. Arrange cookies, spacing 1 inch apart.
11. Bake until golden, 15-20 minutes.
12. Roll in icing sugar.
13. Let cool slightly.
14. Roll in icing sugar again.
15. Store in airtight container.
Title: Caramel Apple Cupcakes
Ingredients:
- 1 light brown sugar
- 1/2 ground cinnamon
- 2 vanilla
- 1 eggs
- 2 flour
- 2 baking powder
- 1 salt
- 1/2 tart apples
- 2
Instructions:
1. Preheat the oven to 350. Insert liners in a medium cupcake pan.
2. In a large bowl beat together the brown sugar, oil, cinnamon and vanilla with an electric mixer on medium speed. Add the eggs one at a time. Beat for 1 minute after each addition.
3. In a separate bowl sift together the flour, baking powder and salt.
4. Slowly add the dry mixture to the wet mixture. Beat until blended. Stir in the apples.
5. Fill the cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes.
Title: Easy Tiramisu
Ingredients:
- 250 light cream cheese
- 1 vanilla extract
- 1/2 powdered sugar
- 2 ladyfingers
- 1 espresso coffee
- 12
- 1/4
- 2
Instructions:
1. Beat cream cheese, vanilla extract and powdered sugar in a large bowl with an electric mixer on medium speed until smooth.
2. Beat in the 2 tablespoons liqueur on low speed. Set aside.
3. In a separate bowl whip whipping cream on high speed until stiff peaks form. Fold into the cream cheese mixture.
4. Mix together the espresso coffee and 1/4 cup of liqueur. Set aside.
5. Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on the bottom of a sprayed 8x8x2 inches square pan.
6. Drizzle 1/4 cup of the espresso/liqueur mixture over ladyfingers.
7. Spread half of the cream cheese/whipped cream mixture over ladyfingers.
8. Arrange remaining ladyfingers, cut sides up, on the cream cheese/whipped cream layer. Drizzle with remaining 1/4 cup of the espresso/liqueur mixture.
9. Spread with remaining cream cheese/whipped cream mixture.
10. Sift cocoa powder over top.
11. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.
Title: Baker's Original German Sweet Chocolate Cake
Ingredients:
- 1 boiling water
- 1/2 butter
- 1 margarine
- 2 sugar
- 4 eggs
- 1 vanilla
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 buttermilk
- 1 1/2 evaporated milk
- 1 1/2 sugar
- 4 butter
- 3/4 margarine
- 1 1/2 vanilla
- 2 pecans
- 1 1/2
Instructions:
1. Coconut-Pecan frosting (recipe follows).
2. Oven at 350ºF.
3. Melt chocolate in water, cool.
4. Cream butter and sugar.
5. Beat in egg yolks.
6. Stir in vanilla and chocolate.
7. Mix flour, soda, and salt.
8. Beat in flour mixture, alternately with buttermilk.
9. Beat egg whites until stiff peaks form; fold into batter.
10. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
11. Bake for 30 minutes or until cake springs bake when lightly pressed in center.
12. Cool 15 minutes; remove and cool on rack.
13. Frost cake.
14. COCONUT-PECAN FROSTING.
15. Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
16. Cook and stir over medium heat until thickened. Remove from heat.
17. Stir in shredded coconut and chopped pecans.
18. Cool until thick enough to spread.
19. Makes 4-1/4 cups.
Title: Strawberry Crunch Cake
Ingredients:
- 2 frozen sliced strawberries
- 1 butter
- 1 1/4 sugar
- 2 eggs
- 1 sour cream
- 2 flour
- 1/2 baking soda
- 1/2 salt
- 1 baking powder
- 1/2 walnuts
- 1/2 brown sugar
- 2 sugar
- 1 cinnamon
- 4 cornstarch
- 2 lemon juice
Instructions:
1. Drain the strawberries (thawed), reserving syrup. Set aside.
2. Cream butter and sugar until light and fluffy.
3. Add eggs; beat well.
4. Blend in sour cream.
5. Mix flour, baking soda, salt, and baking powder. Add to the creamed mixture.
6. Spread 1/2 of the batter in a greased 13x9 inch baking pan.
7. Spoon drained strawberries on top of batter.
8. Combine walnuts, brown sugar, sugar, and cinnamon; sprinkle 1/2 of the nut mixture on top of the strawberries.
9. Spread remaining batter ofver all; sprinkle remaining nut mixture.
10. Bake in a 350 degree oven for about 35 minutes.
11. In a small saucepan, combine cornstarch and the reserved syrup; heat and stir until thickened and bubbly. Add lemon juice; cool.
12. Serve over warm or cool cake.
Title: Rehab Brownies
Ingredients:
- 1/4 coconut oil
- 1/4 almond butter
- 1 egg substitute
- 2/3 vanilla
- 3 flour
- 1/2 sea salt
- 3/4 walnuts
- 1/4 zucchini
- 1/2
Instructions:
1. Melt coconut oil and chocolate together in a large saucepan.
2. Remove from heat and stir in remaining ingredients. You may need to add up to 1/4 Celsius water gradually to get the consistency you like.
3. Pour into a greased 8-inch square pan. Bake at 350 degrees F. for 25 to 30 minutes.
4. Cool the pan on a wet towel to help make removing the brownies easier.
5. Wait until brownies are cool to slice and remove from pan.
6. Enjoy your 'rehab' brownies!
Title: Coffee Brownie Trifle
Ingredients:
- 24 Philadelphia Cream Cheese
- 1 milk
- 1 Jell-O chocolate pudding and pie filling
- 1 Cool Whip Topping
- 1 raspberries
- 2
- 1
Instructions:
1. PLACE brownies in shallow dish.
2. Drizzle with 1/4 cup of the coffee; toss lightly.
3. BEAT cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until well blended.
4. Gradually add milk, beating until well blended.
5. Add dry pudding mix; beat 2 minute Stir in whipped topping.
6. PLACE half of the brownies in 3-qt. serving bowl; top with half of the pudding mixture. Sprinkle with raspberries.
7. Cover with layers of remaining brownies and remaining pudding mixture.
8. Refrigerate at least 1 hour before serving. Store leftover trifle in refrigerator.
9. 18 servings, 2/3 cup each.
Title: Chocolat Walnut Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 4 vanilla
- 1 salt
- 1/2 all-purpose flour
- 2 3/4 walnuts
- 1 1/2
Instructions:
1. Beat the butter, sugar, and eggs until fluffy. Add the chocolate, vanilla and salt and mix well. Gradually beat in the flour. Mix in 1 cup of the walnuts.
2. Halve the dough and shape each piece into a log 8 inches long and 2 inches in diameter.
3. Roll each log in the remaining walnuts; wrap separately in plastic and chill until firm, about 1 hour.
4. Heat oven to 375ºF. Grease 2 cookie sheets. Cut the dough into 1/4-inch-thick slices and place on the sheets. Bake 15 minutes or until lightly browned on the bottoms. Remove the cookies with a metal spatula and cool.
Title: Grandma Larson's Snickerdoodles
Ingredients:
- 1 Crisco shortening
- 1 1/2 sugar
- 2 eggs
- 1 baking soda
- 2 cream of tartar
- 1/2 salt
- 2 3/4 flour
- 1/8 sugar
- 1/4 cinnamon
Instructions:
1. Preheat oven to 400 degrees.
2. mix sugar, eggs, shortening, salt until creamy.
3. add baking soda, cream of tarter and slowly mix flour in until it is a nice dough.
4. mix cinnamon and sugar cookie coating in a shallow wide bowl, you can add sugar or cinnamon according to taste.
5. roll cookie dough into small balls.
6. roll balls of cookie dough in the cookie coating until completely covered.
7. place on greased cookie sheet.
8. bake for about 8-10 minutes.
Title: Gingered Lemon Bars
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1 3/4 confectioners' sugar
- 1 confectioners' sugar
- 1 lemon zest
- 1/2 ground ginger
- 1 ground ginger
- 1/2 table salt
- 1/2 unsalted butter
- 3 unsalted butter
- 6 baking powder
- eggs
- fresh lemon juice
Instructions:
1. Position a rack in the middle of the oven and heat the oven to 350°F Butter an 8-inch square baking pan.
2. In a medium bowl, whisk 1 cup (4-1/2 oz.) of the flour with 1/4 cup of the confectioners’ sugar, the lemon zest, 1/2 teaspoons of the ginger, and a pinch of salt. Cut in the butter with a pastry blender or two table knives until the mixture resembles small peas. Knead the dough in the bowl just until it begins to come together. Transfer the dough to the baking pan and, with floured hands, press it evenly over the bottom. Bake until very light golden brown, about 20 minutes. Let cool on a rack while you make the filling.
3. In a small bowl, whisk 1-1/2 cups of the confectioners’ sugar, the remaining 2 Tbs. (1/2 ounce) flour, the baking powder, and a pinch of salt. In a medium bowl, beat the eggs with an electric mixer on high speed until tripled in volume, pale yellow, and very light and fluffy, 3 to 5 minutes (the eggs will hold soft peaks very briefly). Reduce the speed to low, add the sugar and flour mixture, and beat just until blended, scraping the bowl as needed. Add the lemon juice and beat just until blended. Pour the lemon mixture over the warm crust.
4. Bake until the filling is just set in the center, is golden brown on top, and doesn’t jiggle when the pan is nudged, 18 to 20 minutes. Let cool completely in the pan on a rack. Just before serving, stir the remaining 1 teaspoons confectioner's sugar with a pinch of ginger in a small bowl. Transfer to a small sieve and sift over the lemon filling. Using a bench scraper or metal spatula, cut into 2-inch squares, slicing straight down (rather than dragging). Store in an airtight container.
Title: Banana Brownies (Gluten, Dairy and Egg-Free)
Ingredients:
- 3 bananas
- 1 canola oil
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease 9"x9" or 8"x8" pan.
3. Mash bananas in large bowl. Add remaining ingredients and stir, by hand, until combined. Pour batter into pan and bake until toothpick inserted in center comes out almost clean.
4. * I used Nancy's yogurt, which is nice and thick. The 2 Tbsp. oil thinned the batter just enough, (water may also work, but probably wouldn't "do" anything for the brownies). If your yogurt is thin, you may not want to add the oil or you may have to bake your brownies longer. In a 9"x9" pan, mine were perfectly done in 20 minutes.