lumicero/recipes-ing2inst huggingface dataset:
Title: Black Walnut Loaf
Ingredients:
- 1 egg
- 1 sugar
- 1 milk
- 2 flour
- 1/2 salt
- 2 baking powder
- 1 black walnut
- 1/2 confectioners' sugar
- 1 -2 milk
- 1 salt
- 1/4 vanilla extract
Instructions:
1. Beat eggs and sugar. Add milk and blend well. Sift flour with salt and baking powder and add inches When blended, stir in nuts. Pour into greased loaf pan.
2. Bake in a preheated 350°F oven for 1 hour. Cool in pan 10 minutes, then turn out onto a rack to cool completely.
3. Meanwhile, whisk confectioner's sugar with milk, salt and vanilla until smooth. Pour over cooled loaf.
Title: Microwave Fudge
Ingredients:
- 1 powdered sugar
- 1/4 milk
- 1 vanilla
- 1/2 butter
- 1/2 pecans
- 1 walnuts
Instructions:
1. Blend Sugar and cocoa.
2. Add Milk and Butter ( DO NOT STIR).
3. Nuke on High for 2 minutes.
4. Remove, stir and add vanilla and nuts, stir until blended.
5. Grease platter with butter wrapper ( I like to use corelle platter perfect size).
6. Pour into platter, even out.
7. Freeze for 20 minutes or refrigerate for 1 hour.
Title: Kadaifi (Greek Pastry With Nuts and Syrup)
Ingredients:
- 1 pistachios
- 2 sugar
- 1/2 cinnamon
- 1/3 butter
- 1 1/2 sugar
- 1 water
- 1 1/2 fresh lemon juice
- 1
- 2
Instructions:
1. Open pastry and spread out on a baking sheet.
2. Air dry for 15 minutes.
3. Combine nuts, orange juice, 1/3 cup sugar and cinnamon in small bowl.
4. Preheat oven to 340°F.
5. Lightly butter a baking pan.
6. Separate pastry strands into 18-20, 10 to 12 inch rectangles (beauty is not an issue here).
7. Place 1 tbsp nut filling at narrow end of rectangle.
8. Roll up tightly.
9. Arrange in a round (12-14 inch diameter) baking pan; do not crowd, have them JUST touching each other.
10. (you can use a square/rectangular pan too, you just usually see them in round pans here) Pour melted butter evenly over the pieces and bake until golden, 35-40 minutes.
11. For syrup: Cook 1 ½ cup sugar, water and lemon juice in saucepan over low heat, swirling pan occasionally, until sugar dissolves.
12. Simmer for 15 minutes.
13. Pour hot syrup over pastry and allow pastry to cool.
14. This can be kept, covered, at room temperature for at least a week.
Title: Apple Upside Down Cake
Ingredients:
- 2 -3 apples
- 1/4 butter
- 1/2 brown sugar
- 2 flour
- 2 baking soda
- 1 salt
- 1 cinnamon
- 2 cinnamon
- 2 -3 powdered ginger
- 1/2 cloves
- 2 allspice
- 1 eggs
- 2 milk
- 1/3 lemon juice
- 1/3 molasses
- 1/2 maple syrup
- 1 butter
- brown sugar
Instructions:
1. Preheat the oven to 350°F.
2. To prepare topping, melt butter and brown sugar in sauté pan. Pour into 9 inch spring-form pan that has been buttered. Arrange apple slices in a decorative fan in the butter and sugar mixture.
3. To prepare batter, sift flour, baking soda, salt, cinnamon, ginger and allspice together and set aside. In large mixing bowl, combine eggs, milk and lemon juice, molasses,, maple syrup, melted butter and brown sugar. Slowly add dry ingredients, mixing as you go. Stir until evenly incorporated.
4. Pour batter over the apple slices and bake for approximately 1 hour to 1 hour 25 minutes, until a toothpick comes out of cake clean when inserted into center of cake. Let cake cool for 10-15 minutes, then remove spring form and flip over, loosening cake from bottom of pan with a spatula or long knife.
5. Serve with whipped cream, if you like.
Title: Capirotada (Bread Pudding)
Ingredients:
- 8 water
- 2 sugar
- 1 cinnamon
- 1 nutmeg
- 1/2 clove
- 1/2 salt
- 1/4 cheddar cheese
- 1 1/2 raisins
- 1 1/2 butter
- 2
Instructions:
1. Toast the sliced bread, break into 2" pieces.
2. Make a syrup of water, sugar, spices and salt.
3. Bring to a boil and simmer for 10 minutes.
4. Butter an oblong baking pan.
5. Layer bread, cheese, raisins and butter.
6. Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed.
7. May be served warm or cold.
8. If served warm, top with whipped cream.
Title: Best of the Best Southern Pound Cake
Ingredients:
- 1 butter
- 1/4 butter
- 3 sugar
- 6 eggs
- 4 all-purpose flour
- 3/4 milk
- 1
Instructions:
1. Cream butter; gradually adding sugar, beating at medium speed with mixer until light and fluffy.
2. Add eggs, one at a time, beating after each addition.
3. Add flour to creamed mixture alternately with milk, beginning and ending with flour mixture.
4. Mix after each addition.
5. Stir in flavorings.
6. Pour batter into a greased and floured 10 inch tube pan (bigger is better, the cute fluted pans, may be too small to handle this cake!). If that is all you have, perhaps use some leftover batter for a mini-cake!).
7. Bake at 300F for 1 hour & 40 minutes or until a wooden pick comes out clean.
8. Cool in pan 10 - 15 minutes; remove and cool on wire rack.
Title: Peach Squares
Ingredients:
- 2 all-purpose flour
- 1/2 powdered sugar
- 1/8 salt
- 1 butter
- 4 eggs
- 2 sugar
- 2 cornstarch
- 1/2 powdered sugar
Instructions:
1. Combine flour, sugar and salt in bowl.
2. Add butter till well blended.
3. Press dough evenlty into a 15 x 10 x 1 inch jellyroll pan.
4. Bake at 350 degrees for 15 to 20 minutes.
5. Combine next 4 ingredients, mix well. Pour peach mixture over hot crust, bake at 350 degrees for 25 minutes. When cool, cut into 3 x 2 inch bars. Dust with powder sugar.
Title: Mystery Snack Cake
Ingredients:
- 2 pinto beans
- 1/4 margarine
- 1/2 sugar
- 2/3 egg
- 1 vanilla extract
- 2 whole wheat flour
- 1 instant nonfat dry milk powder
- 1/2 baking powder
- 1 1/2 cinnamon
- 1 allspice
- 1 raisins
- 1 walnuts
- 1/2
Instructions:
1. Mash beans with bean liquid in bowl until smooth; set aside.
2. Cream margarine and sugar in bowl until light and fluffy. Add egg, vanilla and beans; mix well. Add mixture of dry ingredients; mix well. Fold in raisins and walnuts.
3. Pour into 9 inch square baking pan sprayed with nonstick cooking spray. Bake at 350 degrees for 1 hour or until cakes tests done. Cool on wire rack. Garnish with sprinkle of confectioners' sugar.
Title: Pudding Dessert
Ingredients:
- 1 cherry pie filling
- 1 instant rice pudding mix
Instructions:
1. Spoon into dessert dish 1/4 cup cherry pie filling (make 4).
2. Top with 1/4 cup rice pudding (made by package directions).
3. Garnish with a teaspoon of cherry pie filling.
4. Makes 4 desserts.
Title: The Best Easy Chocolate Cake Ever
Ingredients:
- 18 eggs
- 3 butter
- 1/2 water
- 1 Cool Whip
- 1
Instructions:
1. Preheat oven to 350F and lightly grease/flour a 13 x 9" cake pan.
2. Mix cake according to box instuctions and bake as directed.
3. As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
4. When cool, spread with cool whip and refrigerate until ready to serve.
5. This is a great recipe!
6. Jean.
Title: Lighter Eggnog Pudding
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 2 skim milk
- 1/2 ground nutmeg
- 1
- 1/4
Instructions:
1. Combine dry pudding mix with milk using a whisk to beat well.
2. Fold in Cool Whip and brandy extract to blend.
3. Spoon into 4 glass goblets or custard dishes and grate a bit of fresh nutmeg over the top of each.
4. Chill at least 20 minutes (if you need to chill longer, cover them with some plastic wrap).
Title: Pumpkin Pudding
Ingredients:
- 1 sweetened condensed milk
- 1 pumpkin puree
- 1 ground cinnamon
- 1 ground allspice
- 1 ground cloves
- 1 ground ginger
- 1 vanilla instant pudding mix
- 3 heavy cream
- 1
Instructions:
1. In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup). Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes. Set aside.
2. In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.
3. To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like. Cover the puddings with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).
4. Top with some ground cinnamon or more whipped cream if you like, and serve cold.
Title: Cheese Swirled Chocolate Bundt Cake
Ingredients:
- 8 cream cheese
- 1/4 sugar
- 1 vanilla extract
- 1 egg
- 6 eggs
- 2 sugar
- 2 canola oil
- 1 vanilla extract
- 1 flour
- 3 baking soda
- 2/3 salt
- 2 buttermilk
- 1/2 walnuts
- 1 powdered sugar
- 3/4
- 2
- 1
Instructions:
1. Preheat oven to 325. Grease and flour a 10 inch bundt pan.
2. FILLING: First 5 ingredients.
3. In a medium bowl, cream the cheese, sugar and vanilla until fluffy and beat in the egg. Stir in the chocolate chips and set aside.
4. BATTER:
5. In a large bowl, beat the eggs, sugar, oil and vanilla until thick and smooth. In another bowl, stir together the flour, cocoa, baking soda and salt. Add the dry ingredients to the egg mixture alternately with the buttermilk and beat until smooth.
6. Stir in the nuts. Spoon half the chocolate mix into the prepared pan. Carefully spoon the cheese mix over. Spoon the remaining chocolate mix on top. Bake for 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Let cool and then turn out to pan. When ready to serve, dust with mix of powdered sugar and cocoa powder.
Title: My Favorite Snickerdoodles
Ingredients:
- 2 2/3 all-purpose flour
- 1 1/4 sugar
- 1 butter
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 1/2 vanilla extract
- 2 eggs
- 2 cinnamon
- 2 sugar
Instructions:
1. Mix dry ingredients together, set aside.
2. Into a large bowl mix wet ingredients, then gradually add dry.
3. With a mixer, beat at low speed until blended.
4. Shape dough into a large ball, cover bowl with plastic wrap and set in the refridgerator for 2 hours.
5. Preheat oven to 400.
6. In a small bowl, mix together 2 tsp cinnamon with 2 tbl sugar.
7. Shape dough into 1/2 inch balls.
8. Roll dough balls in cinnamon-sugar mixture to coat lightly (I like to coat somewhat more than lightly -- ).
9. Place balls about two inches apart on an ungreased cookie sheet.
10. Bake 10-12 minutes or until lightly browned.
11. Remove to wire racks to cool.
12. Enjoy!
Title: Microwave Chocolate Pudding
Ingredients:
- 1/4 bittersweet chocolate
- 1/4 sugar
- 1/3 milk
- 4 cornstarch
- 2 eggs
- 2 vanilla extract
- 2 unsalted butter
- 1/2
- 1
Instructions:
1. Place chocolate in a microwave safe bowl.
2. Cover and microwave 2-3 minutes on high, or until just melted.
3. Stir in sugar and 4 cups milk until smooth.
4. Cover and microwave 4-5 minutes on high.
5. Whisk cornstarch and 2 Tbs.
6. milk together in a bowl.
7. Slowly whisk into chocolate mixture.
8. Microwave 7-8 minutes on high, uncovered, stirring after 4 minutes.
9. Combine eggs and egg yolks in a bowl.
10. Beat to mix thoroughly.
11. Slowly whisk about 1 cup of chocolate mixture into eggs.
12. Slowly pour egg mixture back into pudding mixture, beating constantly.
13. Microwave 30 seconds on high, uncovered, or until bubbles appear around the edges.
14. Stir in vanilla and butter.
15. Serve immediately or refrigerate until chilled.
Title: Low-Fat Cookies
Ingredients:
- 1/2 sugar
- 1/4 brown sugar
- 1/4 applesauce
- 1 vanilla extract
- 1 whole wheat flour
- 1 baking soda
- 1/2 salt
- 1/4
Instructions:
1. Mix sugars, apple sauce, vanilla and egg white.
2. Stir in dry ingredients.
3. Spoon dough onto baking pan/sheet 1 or 1 1/2 inches apart.
4. Bake for 8-10 minutes.
Title: Cinnamon Cheese Squares
Ingredients:
- 16 cream cheese
- 2 sugar
- 1 egg
- 1 vanilla
- 1 cinnamon
- 1/2 sugar
- 1/2
Instructions:
1. Spread 1 pkg crescent rolls over the bottom of 9x13 baking pan, pinching together seams.
2. Mix cream cheese, 1 C sugar, egg yolk and vanilla until smooth; beat well. Spread over dough in pan.
3. Take second pkg of crescent rolls and place on top, stretching out and pinching seams together. Trim any dough that goes over sides.
4. Beat egg white until frothy; brush over top of rolls with pastry brush. Mix cinnamon and 1/2 C sugar; sprinkle over top.
5. Bake at 350° for 25-35 minutes.
Title: Outrageous Peanut Butter Cookies
Ingredients:
- 1/4 all-purpose flour
- 1/8 baking soda
- 1/4 dark brown sugar
- 2 butter
- 2 eggs
- 1/4 vanilla extract
- 1/3 chunky peanut butter
- 1 1/2 oats
- 0.5 granulated sugar
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Combine flour and baking soda.
3. Beat brown sugar and next 3 ingredients at low speed with an electric mixer 1 minute or until blended. Add peanut butter, and beat 20 seconds, or until blended. Add flour mixture, and beat 30 seconds or until well blended. Stir in oats and chopped candy bar.
4. Drop dough by heaping tablespoons 2" apart on an aluminum foil or parchment paper-lined baking sheet. Dip bottom of a drinking glass in granulated sugar, and flatten mound of dough. Repeat process with remaining sugar and mounds of dough.
5. Bake at 325 for 15-20 minutes or until lightly browned. Cool on baking sheet 2 minutes; remove cookies to wire rack to cool completely.
Title: Caramelized Pears With Black Pepper-Caramel Sauce
Ingredients:
- 1/3 water
- 2/3 sugar
- 3 pears
- 2/3 heavy cream
- 1 table salt
- 1/4 black peppercorns
- 3 blue cheese
Instructions:
1. Remove seeds from pear halves with a large melon baller, and trim off 1/4 inch from the bottom of each pear half so it will stand upright on a plate. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance).
2. Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramilzed, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden 3 to 5 minutes.
3. Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup.
4. Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.).
5. TECHNIQUE: Coring a Pear 1. Cut the fruit in half from stem to blossom end. Use a melon baller to cut around the central core with a circular motion. 2. Draw the melon baller from the central core to the top of the pear, removing the interior portion of the stem as you go.
Title: Connie's Cherries in the Snow Cake
Ingredients:
- 1 milk
- 2 vanilla
- 1 cream cheese
- 1 powdered sugar
- 1 cherry pie filling
- 1
Instructions:
1. Bake & Cool cake as directed on box.
2. Combine Dream Whip, milk and vanilla.
3. Beat until stiff peaks appear.
4. Mix Cream Cheese, sugar & Dream Whip mix.
5. Beat until smooth.
6. Spread thin layer on cake plate.
7. Cut cake into three layers.
8. Spoon mixture & a few cherries on each layer.
9. Stack layers one on another.
10. Sread mixture on outer part of cake.
11. Pour remaining cherries over top.
12. Refridgerate to keep set.
Title: Peach Crumble
Ingredients:
- 1 oats
- 1 light butter
- 1/4 cinnamon
- 1 Cool Whip Free
- 1
- 4
Instructions:
1. Preheat oven on broil.
2. Pour peaches into nonstick muffin tin. Stir together the brown sugar, cinnamon, and oats, and then cream in the butter.
3. Spoon mixture on top of peaches and broil (at around 3 inches from heat) for 3 to 6 minutes, or until the oats are lightly browned.
4. Wait for tin to cool.
5. Place a generous mound of Cool Whip Free onto a small dessert plate. Spoon the peach "cobbler" onto your cloud of Cool Whip Free.
Title: Fruit Pizza
Ingredients:
- 18 1/4 graham cracker crumbs
- 2/3 margarine
- 1/2 egg
- 1 cream cheese
- 12 powdered sugar
- 1/2 Cool Whip
- 3 cornstarch
- 1
- 1 1/2
Instructions:
1. combine first 4 ingredients and press into 16" pixza pan --
2. preheat oven to 350* -- bake only for 10 -12 minutes --
3. set aside to cool.
4. mix cream cheese, powdered sugar until smooth -- add cool whip.
5. spread on top of crust.
6. put fresh fruit on top --
7. put pineapple juice and cornstarch in small saucepan and cook till smooth and thick.
8. drizzle over the fruit.and serve.
Title: Date Filled Refrigerator Cookies
Ingredients:
- 1/2 oleo
- 1 sugar
- 1/2 milk
- 3 flour
- 2 cream of tartar
- 1 baking soda
- 1 salt
- 1 dates
- 1/4 brown sugar
- 1/4 white sugar
- 3/4 water
- 1 vanilla
Instructions:
1. Cookies: Cream oleo, sugar and milk.
2. Sift and add dry ingredients.
3. Mix well and chill well (at least an hour).
4. Roll thin on a piece of lightly floured plastic wrap and cover with a thin layer of filling.
5. Roll dough up jellyroll style.
6. Chill thoroughly.
7. Preheat over to 350°F.
8. Cut in slices and place on greased baking sheet.
9. Bake 8-10 minutes.
10. Filling: Simmer and stir sugar, dates and water until thick.
11. Add vanilla and cool.
Title: Light Lime Parfait
Ingredients:
- 1 sugar-free vanilla pudding mix
- 1 skim milk
- 2 vanilla
- 1 Cool Whip Lite
- 8
Instructions:
1. Prepare the lime jello as per package directions and refrigerate until set (I usually do this in a pyrex measuring cup).
2. Mix the pudding mix with milk and vanilla until smooth and somewhat thickened.
3. Divide half the jello between four parfait dishes, then divide half the vanilla pudding between the four parfait dishes (completely cover the jello). Repeat with remaining ingredients and refrigerate until firm.
4. If desired, top with light Cool Whip when ready to serve.
Title: Easy Blueberry Cobbler for 2
Ingredients:
- 0.5 buttermilk baking mix
- 1/2 sugar
- 1/2 butter
- 2 margarine
- 2
Instructions:
1. Heat oven to 400 degrees.
2. Mix pie filling and orange peel in ungreased 2-1/2 cup casserole.
3. Heat in oven 15 minutes.
4. Stir baking mix, sugar, orange juice and butter with fork to soft dough.
5. Drop dough by spoonfuls (2 or 3) onto hot blueberry mixture.
6. Bake until topping is light brown, 15-20 minutes.
7. Serve warm, with light cream or ice cream if you like.
Title: Banana Nut Cake With Caramel Frosting
Ingredients:
- 2 1/2 cake flour
- 1 1/8 baking powder
- 1 baking soda
- 1 salt
- 2/3 shortening
- 1 2/3 sugar
- 2 eggs
- 3 bananas
- 1 buttermilk
- 2/3 walnuts
- 1/2 brown sugar
- 6 butter
- 1/3 milk
- 1 vanilla
- 1/2 salt
- 1 1/2 powdered sugar
- 1/2 walnuts
Instructions:
1. Sift together cake flour, baking powder, baking soda, and salt.
2. Cream shortening and sugar together.
3. Add eggs.
4. Add bananas.
5. Alternate dry and wet with buttermilk.
6. Add nuts.
7. grease and flour cake pan
8. Bake at 350 degrees Fahrenheit for 30 minutes until done.
9. FROSTING:
10. Boil brown sugar, butter, milk, vanilla, and salt for 2 minutes.
11. Add powdered sugar and beat.
12. Add 1/2 cup nuts.
13. Spread on cool cake.
Title: Pina Colada Rice Pudding
Ingredients:
- 1/2 long grain white rice
- 1/2 milk
- 1 1/2 egg
- 1 dark rum
- 1 lemon juice
- 1/2
Instructions:
1. Cook rice in medium size saucepan following package directions. Stir in pina colada concentrate and milk. Bring to boiling over medium heat. Lower heat; cover and simmer 30 minutes or until the rice is very soft and the mixture thickens. (Use a very low heat to avoid scorching.)
2. Beat egg slightly in small bowl. Stir in a little hot mixture. Return to saucepan; cook 1 minute, stirring constantly. Do not let boil.
3. Remove saucepan from stove. Stir in rum and lemon juice.
4. Pour into serving bowl. Cool to room temperature. Refrigerate until serving time.
Title: Sopaipillas
Ingredients:
- 1 flour
- 1 Crisco shortening
- 1 boiling water
- salt
Instructions:
1. mix flour and salt and crisco together.
2. then add hot water to mix.
3. form a ball and let rest for 10 minute.
4. roll out smaller pieces of dough as thin as you can.
5. cut into squares like dumplings.
6. then fry in hot oil until brown.
7. serve with honey.
Title: Molasses Creams
Ingredients:
- 1 1/2 butter
- 2 sugar
- 2 eggs
- 1/2 molasses
- 4 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 3/4 ground ginger
- 1/2 ground cloves
- 1/2 salt
- 3 butter
- 1 1/2 confectioners' sugar
- 1 vanilla extract
- 1 -2 milk
Instructions:
1. In a large mixing bowl, cream butter and sugar.
2. Add eggs, and molasses and mix thoroughly.
3. Combine dry ingredients and gradually add to creamed mixture.
4. Shape into 1-inch balls.
5. Place on ungreased baking sheets (do not flatten) Bake at 350°F for 10-12 minutes or until done (centers will be slightly soft) In a small mixing bowl beat butter, confectioners' sugar and vanilla and enough milk until creamy.
6. Frost cookies while warm.
Title: County Fair Cherry Biscotti
Ingredients:
- 3 eggs
- 1/2 butter
- 1 sugar
- 3 sugar
- 1 all-purpose flour
- 3 2/3 baking powder
- 1/2 baking soda
- 1/4 dried cherries
- 1 shortening
- 1 white chocolate baking squares
- 1
- 2
- 4
Instructions:
1. Seperate one egg, set aside. In a large mixing bowl, cream butter and 1 cup plus 2 tblspns sugar until light and fluffy. Beat in 2 eggs and reserved egg yolk. Beat in extract. Combine the flour, baking powder and baking soda; gradually add to creamed mixture.
2. Turn onto floured surface. Knead in cherries and almonds. Divide dough in half; shape each portion into a 12 inches X 3 inches rectangle. Transfer to a greased baking sheet. Beat reserved egg white; brush over dough. Sprinkle with remaining sugar. Bake at 350 for 28-30 minutes. Cool 10 minutes.
3. Transfer to cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. place cut side down on greased baking sheets. Bake for 20-25 minutes, turning once. Remove to wire racks to cool.
4. In a microwave-safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of cookies. Place on waxed paper; let stand until set.
5. Melt white chocolate and remaining shortening; stir until smooth. Drizzle over both sides of cookies. Place on waxed paper, let stand until set. Store in an airtight container.
Title: Dark-Chocolate Chunk Brownies
Ingredients:
- 1 eggs
- 2 water
- 1/4 Miracle Whip
- 1/2 dark chocolate
- 4 walnuts
- 1
Instructions:
1. Preheat oven to 350 deg. Grease a 13 X 9 inch pan.
2. Mix Miracle Whip, eggs & water till blended.
3. Stir in brownie mix just till moistened.
4. Stir in 3/4 of the chocolate and the nuts, if used.
5. Bake 30-35 minutes or until edges begin to pull away from sides.
6. Immediately top with remaining chocolate; let stand 5 min then spread over the top. You could also reserve some of the nuts to sprinkle on top.
7. Let cool then cut into bars.