lumicero/recipes-ing2inst huggingface dataset:
Title: Oatmeal Raisin Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1/2 ground cinnamon
- 1 baking powder
- 1 baking soda
- 1 unsalted butter
- 1 light-brown sugar
- 1/2 granulated sugar
- 1 pure vanilla extract
- 3 milk
- 2 eggs
- 3 old fashioned oats
- 1 raisins
Instructions:
1. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy. Add vanilla, milk, and eggs, and mix well. Add flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in oats and raisins. Place dough in the refrigerator until firm, about 2 hours or overnight.
2. Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets. Repeat with remaining dough, spacing balls 3 inches apart. Press down to flatten into 2-inch diameters.
3. Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking. Remove from oven, and place on a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week.
Title: Raspberry Delight
Ingredients:
- 2 Splenda granular
- 1 low-fat ricotta cheese
- 1 Cool Whip Free
- 1 fat free sugar-free instant cheesecake pudding mix
- 1 frozen raspberries
- 6
- 4
Instructions:
1. In food processor mix ricotta cheese and cool whip until well blended. Gradually add dry pudding mix. When mixed well, begin adding frozen raspberries. Process until smooth. Add splenda to taste. For a chunkier dessert, reserve a small amount of raspberries and fold in before putting pudding in dessert dishes.
2. Divide equal amounts of crushed cookies into bottom of dessert dish. Divide equal amounts of pudding mix into dessert dishes and top with the whole cookie standing up in the middle of the pudding. Chill until ready to serve, at least 1 hour.
Title: Triple Chocolate Brownies
Ingredients:
- 300 butter
- 3/4 brown sugar
- 2 1/2 plain flour
- 2 1/4 eggs
- 3 chocolate chips
- 1/2 white chocolate chips
- 1/2
- 200
- 1/4
Instructions:
1. Grease a 20 x 30cm lamington pan; line base and two long sides with baking paper (with paper extending above edge of pan).
2. Combine butter and cocoa in a medium saucepan over low heat.
3. Stir until butter has melted.
4. Add the brown sugar & mix well.
5. Remove from heat & stir in sifted flour, eggs and choc bits.
6. Pour into prepared pan and press to even out.
7. Cook in moderate oven (180 deg C) for about 35 minutes (until just set).
8. Cool in pan.
9. For icing, combine chocolate and cream in a small saucepan and stir over low heat until chocolate has melted.
10. Transfer to a medium-sized bowl; cover and refrigerate.
11. Stir occasionally, for about 20 minutes, or until icing is a spreadable consistency.
12. Spread icing over brownie; refrigerate until set before cutting into squares.
13. You can add caramel-filled easter eggs, or rolo caramels to the top of the icing to be even more indulgent -- .
Title: Broussard Sauce
Ingredients:
- 1 cream cheese
- 1 1/4 sugar
- 1/4 vanilla extract
- 3 nutmeg
- 1
Instructions:
1. Place all ingredients in food processor and process until smooth.
2. Chill sauce at least an hour or until serving time.
3. Serve with fresh fruit such as strawberries, bananas, melon, apple, etc.
Title: German Peppernuts (Pfeffernusse)
Ingredients:
- 2 eggs
- 3/4 brown sugar
- 3/4 sugar
- 3 1/4 flour
- 1 cinnamon
- 1/2 clove
- 1/2 allspice
- 1/2 baking soda
- 1/4 black pepper
- 2 butter
- 1/4 honey
Instructions:
1. Preheat oven to 350 degrees.
2. Beat sugar with eggs for 15 minutes.
3. Sift dry ingredients together, and stir into egg-sugar mixture.
4. Mix in butter and honey and knead briefly.
5. Roll dough into 1/2-inch-diameter snakes. Cut into 1/2-inch segments with floured paring knife. Arrange 1 inch apart on greased cookie sheet.
6. Bake 10-15 minutes.
7. Cool and store in airtight container in cool place.
Title: Vanilla Butter Frosting
Ingredients:
- 1/2 butter
- 2 powdered sugar
- 2 milk
- 1 vanilla extract
Instructions:
1. In a medium mixing bowl with an electric mixer on medium speed cream butter until smooth.
2. On low speed gradually add powdered sugar alternating with milk, adding more if needed, until at desired consistency. Add vanilla and beat until smooth and creamy.
Title: Anne of Green Gables Chocolate Goblin's Food Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1 1/2 baking soda
- 1/2 baking powder
- 1 salt
- 1 1/2 sugar
- 4 milk
- 1 butter
- 3/4 eggs
- 3 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 2 9-inch round cake pans.
3. In a small saucepan boil a little water--about 1 cup.
4. Set a samll mixing bowl over the boiling water and add the chocolate.
5. Turn the heat to low and melt the chocolate.
6. Remove the bowl and let it cool.
7. Measure the sifted flour, soda, baking powder, salt, and sugar to a large mixing bowl.
8. Mix dry ingredients together.
9. Add chocolate, milk, and melted butter to the flour mixture.
10. Mix together then beat for 1 minute with electric mixer.
11. Add eggs and vanilla to the cake batter and mix another 3 minutes with the mixer constantly scraping down the sides with an rubber spatula.
12. pour cake batter into prepared pans, dividing evenly.
13. Bake for 30 to 35 minutes.
14. Test cake with a toothpick.
15. when the cake layers are done remove from the oven and let cool in the pans for 10 minutes.
16. Remove from pans onto a cooling rack and let cool completely before frosting.
17. Frost with Chocolate Fudge frosting.
Title: Caramel Crispex Mix
Ingredients:
- 1 pecans
- 2 butter
- 1/4 brown sugar
- 1/2 white corn syrup
- 1/2 baking soda
- 1/2 vanilla
- 1
Instructions:
1. Place cereal and pecans in a large enough bowl to mix. Set aside.
2. Mix butter, brown sugar, and corn syrup in a microwave safe bowl.
3. Microwave on high 1 1/2 minutes. Stir. Heat additional time until mixture boils.
4. Remove from microwave and add baking soda and vanilla.
5. Pour mixture over cereal and pecans.
6. Place on cookie sheet.
7. Bake at 250°F for 1 hour; stirring twice.
8. Place in ziplock baggies or sealed container.
Title: Raspberry Yogurt Cake
Ingredients:
- 1 raspberries
- 1 all-purpose flour
- 1 sugar
- 1 baking powder
- 1/4 butter
- 2 eggs
- 2 vanilla
- 1 plain fat-free yogurt
- 2 all-purpose flour
- 1 1/2 lemon zest
Instructions:
1. Preheat oven to 350ËšF. Coat a 9-inch springform pan with cooking spray; set aside Thaw raspberries, if frozen, at room temperature for 15 minutes. Drain thawed berries.
2. In a bowl combine 1 cup flour, 1/2 cup sugar, and baking powder. Add melted butter, 1 egg, and 1 tsp of vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
3. In another bowl combine yogurt, the remaining 1/2 cup sugar, 1 egg, 2 tbs flour, lemon zest, and remaining 1 tsp vanilla. Stir until smooth; pour over berries.
4. Bake in a 350ËšF oven about 35 minutes, or until center appears set when shaken gently. Cool in pan on wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill 2-24 hours before serving.
Title: Orange Marmalade Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 ground cinnamon
- 1/4 ground cloves
- 1/4 ground nutmeg
- 2/3 butter
- 2/3 white sugar
- 3 eggs
- 1/3 milk
- 1 lemon juice
- 1/2 walnuts
- 1/2 orange marmalade
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9 inch bundt pan.
3. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves,set aside.
4. In a medium bowl, stir together the sugar, melted butter,eggs,milk and lemon juice.
5. Add dry ingredients to the egg mixture,mix until well blended.
6. Finally, stir in the walnuts and marmalade.
7. Pour batter into the prepared Bundt cake pan.
8. Bake for 45 to 60 minutes, until cake springs back when lightly touched.
9. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Title: Sugar Paste (Fondant White Icing)
Ingredients:
- 750 icing sugar
- 1 gelatin
- 4 water
- 1
- 3
Instructions:
1. Sieve icing sugar.
2. Keep aside.
3. Place water in a double boiler.
4. Sprinkle gelatin and keep stirring.
5. Add glycerin and liquid glucose to the gelatin.
6. Stir well.
7. Make a well in the icing sugar.
8. Pour the mixture in the centre.
9. Add egg white.
10. Knead to form a soft dough.
11. Store in an airtight container.
Title: Wacky Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1/2 salt
- 1 baking soda
- 3 cocoa powder
- 6 vinegar
- 1 vanilla
- 1 cold water
- 1 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease 8" square baking dish and set aside.
3. In a large bowl, mix dry ingredients.
4. Pour in wet ingredients and stir until smooth.
5. Pour mix into prepared baking dish.
6. Bake for 20 minutes or until toothpick comes out clean.
7. Let stand until completely cooled.
8. Sift powdered sugar over the top, serve in squares.
Title: Rugelach
Ingredients:
- 1 unsalted butter
- 1 cream cheese
- 1 lemon
- 2 all-purpose flour
- 1/4 powdered sugar
- 1/2 table salt
- 1 walnuts
- 3/4 sugar
- 1 ground cinnamon
- 1 table salt
- 3 unsalted butter
- 1 egg
- 1 water
Instructions:
1. Cream butter, cheese, and zest with a mixer on medium speed.
2. Sift dry ingredients and add; blend just until incorporated (use a wooden spoon if hard to mix).
3. Shape dough into a thick log and divide into three 8-oz. portions.
4. Wrap each piece in plastic and flatten into a disk.
5. Chill dough overnight before using.
6. Preheat oven to 350°; line baking sheets with parchment paper.
7. Prepare (but keep separate) walnuts, cinnamon-sugar (mix 3/4 cup sugar with the 1 TBS cinnamon), melted butter, egg-water wash (mix egg with the 1 tsp water), and sprinkling sugar.
8. Lightly dust work surface with flour.
9. Flatten a chilled dough disk lightly with rolling pin, then roll it into a 12" circle, 1/8" thick.
10. Flip dough often to prevent sticking.
11. Ragged edges are normal.
12. If there are big gaps in the dough, just trim off a little dough from another area (any place it goes over 12") and patch it in inches.
13. Lightly brush the dough with melted butter; sprinkle 1/4 cup cinnamon-sugar over the entire surface.
14. Then sprinkle 1/3 cup chopped walnuts on the sugar.
15. With the rolling pin, gently press the nuts into the dough all the way across the circle—this will help keep the nuts in place when you roll up the cookies.
16. Use a pizza wheel to cut 16 wedges—first cut the circle in half, then in half again to make quarters. Now cut each quarter in half, then again to make 16.
17. Starting at the wide end of a wedge, roll it to the center of the circle to make a crescent.
18. Place on a prepared baking sheet, point down, spacing 1" apart.
19. Gently brush cookies with egg wash and sprinkle with sugar.
20. Bake 20–30 min., or until brown, rotating pan halfway through baking.
21. Cool rugelach on racks.
22. **Special Tip**:
23. Rugelach rules are minimal—here is how to roll, assemble, and bake.
24. Rolling: It’s fine if you don’t roll a perfect circle (I can’t!). The dough will crack at the edges— that’s okay! Once the round is roughly 12" across, patch gaps with dough trim from the sides.
25. Assembling: Don’t skimp on cinnamon-sugar and nuts when assembling rugelach. You’ll think it’s overloaded inside, but most of the cookie’s flavor comes from the filling. Coarse sugar sprinkled on top makes festive-looking rugelach, but if you don’t have it, just use a good amount of regular sugar.
26. Baking: Of these three rules, baking is most critical. Rugelach must be baked long enough—they’re thick in the middle and will take longer to bake than most other cookies. Your goal is a cookie with rich browning all the way around—but not too much!
Title: Fruit Cup Cake
Ingredients:
- 1/4 flour
- 113
Instructions:
1. Take a microwave-safe container and loose fitting lid.
2. Place your fruit cup or serving of fruit in with the flour.
3. I use the little pre-measured/pre-portioned fruit cup snack things for kids. I think Dole and Walmart make them. Anyways, they are the best for this. But you can also use one serving of any fruit or fruit mix (i.e. pears, peaches in syrup, pineapple chunks, fruit cocktail, etc.) as long as it is in syrup or juice. Be sure it is one serving according to the can directions. The fruit cups I use are 113 grams.
4. Mix the ingredients until all is moist or wet. Spread the fruit evenly along the container.
5. Now microwave the mix with the lid loosely on for about 45 seconds.
6. If the center is still liquidy you can heat more or use it as a dip or topping for whatever you like. I recommend heating longer but be cautious not to over cook and dry the edges out.
7. Wait for it to cool and then enjoy.
8. I commonly eat this with yogurt, ice cream, marshmallow creme, or Cool Whip.
9. As for the dipping into the batter, if you will, I use animal crackers or fig newtons.
10. I do warn you that it is kinda tangy or sour like. I have a weird taste for that sort of thing.
11. TO Lollyskid: You may have different tastes than me, that is if you used the Great Value (Walmart) version of "pineapple tidbits" and just the one little serving to 1/4 cup flour.
12. I am sure you can find something on here though.
13. Right now, I can say from experience of testing different types, my favorite is the pineapple tidbits in syrup with a side of ice cream. It is tangy, sweet and very nice.
Title: Candy Cane Cookies
Ingredients:
- 1 oleo
- 1 powdered sugar
- 1 egg
- 1 1/2 vanilla
- 1 flour
- 2 1/2 salt
- 1
Instructions:
1. Heat oven to 375°F.
2. Mix oleo, egg, almond extract, vanilla and powdered sugar together.
3. In separate bowl, combine flour & salt. Slowly add to creamed mixture.
4. Divide dough add red food coloring to one half.
5. Take 1 tsp of each color. Roll each into 4 1/2 inch strips. Lay next to each other, roll once or twice to "attach". Gently twist and form into candy cane shape.
6. Lay on cookie sheet lined with parchment paper. Bake 8 to 10 minutes.
7. Optional: after removed from oven, sprinkle with mixture of equal parts crushed peppermints and sugar.
Title: Rice Pudding
Ingredients:
- 1 basmati rice
- 3 water
- 4 cardamom pods
- 1 cinnamon
- 1 rose water
- 1 cream of coconut
- 1 milk
- 2 egg
- 1 cinnamon
- 1/2 vanilla
- 1 raisins
- 1/4
Instructions:
1. Place the rice and 3 cups water into a medium saucepan alone with the stick of cinnamon, rose water, and cardamom pods.
2. bring to a boil then cover and simmer until the water is mostly absorbed.
3. Combine the cream of coconut, whipping cream, and milk with the beaten egg and add slowly to the rice.
4. Cook over low to medium heat stirring fairly often until it thickens. about 30-40 min.
5. In the last few min of cooking, add the cinnamon and vanilla and raisins (if you want them).
6. Transfer to a dish and let it cool.
7. enjoy!
Title: Chocadoodle Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 3/4 sugar
- 3 cinnamon
- 1 1/2
Instructions:
1. Preheat oven to 375ºF.
2. In a mixing bowl, cream butter and sugar together until light and fluffy.
3. Beat in eggs.
4. Gradually add flour, cream of tartar, baking soda, and salt until well mixed.
5. Stir in mini-chips and set aside.
6. In a small bowl. mix the topping sugar and cinnamon together.
7. Shape dough into 1-inch balls and roll in coating mixture.
8. Place 2 inches apart on ungreased cookie sheets; flatten with a fork (use a rocking motion).
9. Bake for 8 to 10 minutes or until set.
10. Place on wire racks to cool.
Title: Black Hole Baked Alaska
Ingredients:
- 1 ice cream
- 2 salt
- 1/4 cream of tartar
- 1/8 sugar
- 4 vanilla
- 1/2
Instructions:
1. For the Black-Hole Chocolate Disc:
2. In addition to the chocolate melts, you will need an airbrushing machine and edible colors, as well as parchment paper.
3. Melt chocolate in two pots until completely liquid. Place a circle of parchment on a turn table and pour the darker shade first. Pour the remaining color on top in design of your choosing and use an offset, narrow spatula to create a galaxy design by making spiraled swiping motions from the inside out. Once done, allow to set in a cool room for one hour. Once the chocolate is set, remove from parchment sheet and rest on something with a hole in the center and using a hot blade, cut out a hole in the center. Smooth edges with your finger.
4. Mix various galactic colors in an airbrush machine and paint your black hole. I made mine darkest on the outer edges and lightest near the center.
5. For the Meringue:
6. In a stand mixer, beat egg whites, salt and cream of tartar until soft peaks form. Drizzle in sugar and vanilla and beat until stiff peaks form.
7. Cut off the top of the fudge bundt cake and scoop a layer of your chosen ice cream on top of the ring making sure to leave the hole in the middle. Coat with meringue and torch. Once done chill in freezer until ready to serve. just before serving place the chocolate black hole topper onto the frozen dessert. Serve.
Title: Easy Raisin Cake
Ingredients:
- 1 raisins
- 2 water
- 1/2 butter
- 1 baking soda
- 1/2 salt
- 1 white sugar
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1 walnuts
- 1 3/4 all-purpose flour
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
2. In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
3. In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.
Title: Clifford Tea Cookies
Ingredients:
- 1 oleo
- 2 brown sugar
- 2 eggs
- 1 vanilla
- 3 1/2 flour
- 1 baking soda
- 1/2 salt
- 1
Instructions:
1. Sift together flour, baking soda, salt, and nuts and set aside.
2. Cream together in large mixing bowl the oleo, sugar, eggs, and vanilla.
3. In batches, mix in dry ingredients. Using a strong butter knife to mix with makes mixing easier, but it is a very stiff dough.
4. Cover with plastic wrap and refrigerate overnight.
5. When ready to bake, heat oven to 400 (F). Roll into small 1" balls, flatten with bottom of glass, on an UNGREASED cookie sheet. You can space them close together as they do not spread much in baking.
6. Bake 8-10 minutes. Cool on pan 2 minutes before transferring to cooling racks. Store in air tight container.
Title: Quick Fruit Salad
Ingredients:
- 1 sugar
- 2 bananas
- 3 fresh strawberries
- 2 seedless grapes
- 1
Instructions:
1. Combine all ingredients.
2. Chill before serving.
Title: Easy Cheese Pie
Ingredients:
- 1 2/3 cottage cheese
- 1 pineapple tidbits
- 1 unflavored gelatin
- 1 egg
- 5 artificial sweetener
- 1 vanilla
- 1 lemon juice
- cinnamon
Instructions:
1. Mash the cottage cheese.
2. Soften gelatin in pineapple juice from tidbits.
3. Combine all the ingredients.
4. Pour into 9" pie plate.
5. Sprinkle top of pie with cinnamon.
6. Bake 350 degrees F for 30 minutes.
7. Refrigerate.
Title: Bisquick Apricot-Glazed Pound Cake
Ingredients:
- 3 Bisquick
- 1 1/2 sugar
- 1/2 flour
- 3/4 margarine
- 6 butter
- 8 eggs
- 1 cream cheese
- 1/8 vanilla
- 1/2 salt
- 1/2 sugar
- 1/4 water
- 1 sugar
- 1/4
Instructions:
1. Heat oven to 350 degrees F.
2. Grease a 10"x4" tube pan.
3. Beat bisquick, sugar, flour, margarine, eggs, cream cheese, vanilla, and salt in large bowl on low speed, scraping bowl frequently, for about 30 seconds.
4. Beat on medium speed scraping bowl occasionally 4 minutes.
5. Pour batter into pan.
6. Bake until wooden pick inserted in center comes out clean, 55-60 minutes.
7. Cool 10 minutes; remove from pan.
8. Heat 1/2 cup sugar and the water to boiling; reduce heat.
9. Simmer uncovered 2 minutes; cool to lukewarm.
10. Stir in the liqueur.
11. Slowly drizzle over cake.
12. Press the Apricot Preserves through a sieve.
13. Heat preserves and sugar to boiling, sitrring constantly; reduce heat.
14. Simmer uncovered until slightly thickened, 1 to 2 minutes.
15. Cool slightly; spread over top, allowing some to drizzle down sides.
Title: "Jiffy" Extra Moist Carrot Cake
Ingredients:
- 1 vanilla instant pudding mix
- 3 nutmeg
- 1/2 cinnamon
- 1 eggs
- 2 water
- 1/4 crushed pineapple
- 1/4 carrot
- 1/2 pecans
- 3/4 coconut
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together the cake mix, pudding, nutmeg and cinnamon.
3. Add eggs, oil and water to this mixture.
4. Mix on medium speed for 1 minute.
5. Add the pineapple, carrots, pecans and coconut.
6. Blend well.
7. Pour into a greased 9 inch round cake pan.
8. Bake 25 to 30 minutes, until tooth pick inserted in the center comes out clean.
Title: Easy Creamy Fruit Salad
Ingredients:
- 2 Jello Instant Vanilla Pudding Mix
- 1 buttermilk
- 1 Cool Whip
- 1 mandarin oranges
- 2
- 1
Instructions:
1. With a wire whisk, combine and mix pudding and buttermilk; fold in the Cool Whip.
2. Fold in the fruits; add the nuts, and refrigerate.
3. The fruit salad keeps well in the refrigerator for several days.
4. You may try other fruits if you like such as cherries, pineapple, and coconut--they are also delicious.
Title: Chocolate Malted Cookies
Ingredients:
- 1 butter flavor shortening
- 1 1/4 brown sugar
- 1/2 vanilla extract
- 2 egg
- 1 all-purpose flour
- 1 baking soda
- 2 salt
- 1
- 1/2
- 1 1/2
- 1
Instructions:
1. In a large mixing bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes.
2. Add egg.
3. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition.
4. Stir in chocolate chunks and chips.
5. Shape into 2-in. balls; place 3 inches apart on ungreased baking sheets.
6. Bake at 375 for 12-14 minutes or until golden brown.
7. Cool for 2 minutes before removing to a wire rack.
8. Yield: about 1-1/2 dozen.
Title: Double Chocolate Double Almond Brownies
Ingredients:
- 7 almond paste
- 1 eggs
- 2 water
- 1/3 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 325º and grease and flour a 9x13" baking pan.
2. Grate the chilled almond paste into medium bowl, using the large hole side of a grater.
3. Add the brownie mix and the chocolate chips to the almond paste.
4. Mix with fingertips to make sure almond paste is not stuck together and is well mixed with the brownie mix and chips.
5. Beat the eggs, oil and water called for on brownie box in separate bowl.
6. Add the liquid ingredients to the dry ingredients and stir with spoon until well mixed.
7. Spread prepared batter into prepared pan and bake according to time listed on box, adding 2-3 minutes.
8. Garnish with toasted almonds, if using.
9. Cool on wire rack.
10. Serve warm with chocolate almond chip ice cream and chocolate syrup for a real down home dessert.
Title: Cornmeal Cake (Le Gateau De Mais)
Ingredients:
- 1 unsalted butter
- 1/3 milk
- 1 egg
- 2 sugar
- 3 Splenda sugar substitute
- 2 yellow cornmeal
- 1 unbleached all-purpose flour
- 1 sea salt
- apple
Instructions:
1. Preheat the oven to 450 degrees F.
2. Pour the melted butter into a 10-inch tart pan and swirl it around so it evenly covers the bottom.
3. Heat the milk in a small saucepan over low heat until it is hot but not boiling.
4. Keep it hot over very low heat.
5. In a large bowl, whisk the egg with the sugar.
6. Then whisk in the cornmeal, flour, and salt.
7. Whisking vigorously, slowly add the hot milk, stirring until combined.
8. Strew the apple slices over the surface of the tart pan.
9. Whisk the cornmeal mixture again and pour it over the apples, shaking the tart pan if necessary, so that the batter evenly covers the surface.
10. The apple slices will stick well above the batter.
11. Bake in the center of the oven until the cake is deep golden on the edges and a lighter golden in the center, 15 to 20 minutes.
12. When the corn cake is cooked, remove it from the oven and serve immediately.