lumicero/recipes-ing2inst huggingface dataset:
Title: Strudel Dough
Ingredients:
- 250 flour
- 2 eggs
- 2 milk
- 2 salt
- 1
Instructions:
1. Mix eggs, oil and milk very well together.
2. Add flour bit by bit. Put onto a floured surface and knead till dough shows little air pockets when cut.
3. Put in bowl, cover and leave in warm place for 1/2hr.
4. Roll out, put on clean, floured cloth and pull the dough with your hands to all sides till very thin.
5. Filling: Vienna Apple Strudel - 1 kg apple, sugar, cinnamon, 100 gm sultanas or raisins, 60 gm leaf almonds, oil, soft butter, icing sugar.
6. Cut apples finely, add sugar, cinnamon, sultanas, almonds.
7. Brush rolled out dough with oil, spread apple mix evenly, roll dough with help of towel, put on oiled tray, brush with oil.
8. Bake at 230 C for 1/2 - 3/4 hr till light brown.
9. Brush with melted butter, dust with icing sugar.
Title: Swirled Surprise Cookies
Ingredients:
- 2 3/4 flour
- 1/3 oatmeal
- 1 baking soda
- 1/2 salt
- 3/4 butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 vanilla
- 2 eggs
- 1 2/3
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Combine flour, oatmeal, baking soda, and salt in a medium bowl. Beat butter, sugars, and vanilla in a large mixer bowl until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Gradually beat in flour mixture.
5. Stir in 3/4 cup swirled morsels.
6. Cover; refrigerate for 30 minutes or until firm.
7. Roll dough into 1-inch balls and place on ungreased baking sheets. If dough becomes warm, refrigerate until until firm again.
8. Bake for 8-10 minutes or until sides are set. Press 1/2-inch deep and quarter-size wide pockets into centers of cookies with back of a small spoon. Fill pockets with remaining swirled morsels while cookies are still warm. Remove to wire racks to cool completely.
9. Place milk chocolate morsels in a small, microwave-safe, heavy-duty plastic bag. Microwave on medium-high (70%) power for 30 seconds; knead to mix. Microwave at additional 10 second intervals, kneading until smooth. Cut a small hole in the corner of the bag; squeeze to drizzle over cookies.
Title: Chocolate Cake With Espresso Glaze
Ingredients:
- 3 unsalted butter
- 6 bittersweet chocolate
- 6 eggs
- 1 granulated sugar
- 3 instant espresso powder
- 1/4 coarse salt
- 1 vanilla extract
- 3 bittersweet chocolate
- 1 1/2 unsalted butter
- 2 vanilla extract
- 1/3 heavy cream
- 1/3 granulated sugar
- 1 instant espresso powder
- 1/4 coarse salt
Instructions:
1. Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
2. With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
3. In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
4. Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
5. Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.
Title: Perfect Pumpkin Patch Cupcakes
Ingredients:
- 24 powdered sugar
- 3 unsalted butter
- 1 vanilla extract
- 1 heavy whipping cream
- 1 -2 peanuts
- 1
- 10
Instructions:
1. While your cupcakes are cooling, make your frosting. Mix together sugar and butter on low-speed.
2. Increase the speed to med. and beat for about 3 minute.
3. Add vanilla and heavy cream, then beat on med. for another minute Add more milk if necessary. Frost cupcakes once cooled.
4. For the pumpkin topper:
5. Take a Circus Peanut and cut it in half.
6. Take one of the halves and roll in your hand until round and smooth. Using a toothpick, make vertical lines on the "pumpkin," mimicking the ridges on a pumpkin.
7. Next, cut a piece from a green gumdrop and place on top of your pumpkin to create the stem. Place your pumpkins on top of each cupcake. The frosting will keep the pumpkin in place.
Title: Heavenly Whipped Cream
Ingredients:
- 1 heavy whipping cream
- 3 powdered sugar
- 1/2 pure vanilla extract
- 3 wine
Instructions:
1. Beat the whipping cream with mixer on low speed and very gradually move up to higher speed until you can see peaks form.
2. Add powdered sugar, vanilla extract, and dessert wine.
3. Whip until fluffy.
Title: Heart Healthy Cinnamon Rice Pudding
Ingredients:
- 2 1/2 nonfat milk
- 1/2 arborio rice
- 1 nonfat milk
- 1 cinnamon stick
- 3 sugar
- 1 lemon zest
- 1/2 vanilla
- ground cinnamon
Instructions:
1. In a large, heavy bottomed saucepan, stir together the 2 1/2 cups milk and the rice. Bring to a boil over high heat, stirring occasionally.
2. Reduce heat to medium high and boil for 5-6 minutes or until the mixture begins to thicken, stirring occasionally.
3. Stir in the other 1 cup of milk, the cinnamon stick, sugar and lemon zest.
4. Increase the heat to high and return to a boil, stirring occasionally.
5. Reduce the heat to medium high and boil for 4-5 minutes or until creamy and soupy.
6. Remove from the heat.
7. Stir in the vanilla and let the mixture stand for 30 minutes to thicken somewhat.
8. Before serving, remove the cinnamon stick. Sprinkle the individual dishes of pudding with ground cinnamon to your tastes.
Title: Butter Pecan Cookies
Ingredients:
- 3/4 butter
- 3 1/2 butterscotch pudding mix
- 1 1/4 all-purpose flour
- 1/2 pecans
Instructions:
1. Ceam butter and pudding mix. Gradually beat in flour. FOld in pecans. Roll into 1 1/2" balls.
2. Place 2" apart on greased baking sheets; flatten to 1/2" with greased glass.
3. Bake at 375 degrees for 10-13 minutes or until light golden brown.
4. Remove to wire racks.
Title: Chocolate Pecan Tassies
Ingredients:
- 1 flour
- 2 pecans
- 2/3 brown sugar
- 3/4 butter
- 1 margarine
- 1 vanilla
- 1 egg
- 1
Instructions:
1. Allow both crust pouches to stand at room temperature for 15-20 minutes.
2. Heat oven to 375°F.
3. Unfold each crust; remove top plastic sheets. Press out fold lines.
4. Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts.
5. Invert and remove remaining plastic sheets.
6. Using a 2-5/8" to 2-3/4" round, scalloped cookie cutter, cut 12 rounds out of each crust.
7. Gently press each round, floured side down, into 24 ungreased miniature muffin cups.
8. Divide 1/3 cup of the nuts evenly in pie crust-lined muffin cups. In small bowl, beat brown sugar, chocolate, butter, vanilla, and egg only until smooth (do not overbeat; mixture should not be bubbly).
9. Spoon teaspoonful of filling over nuts in each cup.
10. Sprinkle with remaining nuts.
11. Bake at 375°F for 18-22 minutes or until filling is set and crust is light golden brown.
12. Cool 1 minute; remove from pans.
Title: Pastel Cream Wafers
Ingredients:
- 2 all-purpose flour
- 1 1/2 butter
- 1/3 sugar
- 2 powdered sugar
- 2 1/3 vanilla extract
- 1
- 3
Instructions:
1. Combine flour, one cup butter and cream; mix well. Chill for one hour.
2. Roll out dough to 1/8-inch thick; cut out cookies with a 1-1/2 inch round cookie cutter. Carefully dip both sides of cookies into sugar; place on a parchment paper-lined baking sheet. Pierce cookies lightly across top with a fork.
3. Bake at 375 degrees for 7 to 9 minutes. Cool completely.
4. Beat remaining butter for 30 seconds; gradually beat in powdered sugar, vanilla and food coloring. Sandwich cookies in pairs with frosting.
Title: Amaretto Bread Pudding
Ingredients:
- 3 skim milk
- 2 brown sugar
- 1/3 Amaretto
- 1/4 Amaretto
- 1 eggs
- 1 1/2
- 1/4
- 3
Instructions:
1. Place bread pieces in a 9 inch square baking pan that has been coated with cooking spray.
2. In a bowl, combine the milk and remaining ingredients, stirring well with a whisk.
3. Pour the milk mixture over the bread pieces.
4. Bake at 350 degrees F. for 50 minutes or until a knife inserted in the center comes out clean.
5. Serve warm.
Title: Chocolate Gobs with Icing
Ingredients:
- 4 flour
- 2 baking soda
- 1/2 baking powder
- 1/2 salt
- 2 sugar
- 1/2 shortening
- 2 eggs
- 1 buttermilk
- 1 boiling water
- 1 vanilla
- 1/2 milk
- 1/2 flour
- 2 salt
- 1 shortening
- 1/2 sugar
- 1/2 vanilla
- 1 powdered sugar
- 3 - 3 1/2
Instructions:
1. For gobs, mix all ingredients together in large bowl with electric mixer.
2. Drop on ungreased baking sheets by Tbsp.
3. Bake at 350 degrees for 10-12 minutes.
4. Remove to waxed paper to cool.
5. For icing, in small saucepan cook the milk, flour and saltuntil smooth and thick, stirring constantly.
6. Let cool.
7. In med.
8. bowl, beat together 1/2 cup shortening and 1/2 cup sugar until creamy.
9. Add cooled flour and milk mixture.
10. Add powdered sugar and beat well.
11. Spread about 1-2 Tbsp of icing onto flat side of one gob and top with another gob (to make a"sandwich").
12. Wrap individually in waxed paper or saran until eaten.
13. Store in refrigerator.
Title: Special K Cookies
Ingredients:
- 1 flour
- 1/2 baking soda
- 1/2 salt
- 1/2 margarine
- 2/3 sugar
- 1 vanilla
- 1 egg
- 3
- 1/2
Instructions:
1. Mix together in a large bowl,flour,soda and salt.
2. In a medium bowl beat together butter,sugar and vanilla until light and fluffy.
3. Add the egg and beat well.
4. Stir in dry ingredients together with 1 cup Special K.
5. Roll tsps of dough into remaining Special K.
6. Place on ungreased baking sheets.
7. Bake for 10 minutes at 375 degrees F.
Title: Jack Daniel's Pecan Pie
Ingredients:
- 3 granulated sugar
- 1 butter
- 2 dark corn syrup
- 1 pure vanilla extract
- 1 pecan halves
- 1/4
- 1/2
- 1 1/4
- 1
Instructions:
1. Preheat oven to 375.
2. Combine eggs, sugar, butter, syrup, vanilla and Jack Daniel's; mix well.
3. Sprinkle chocolate chips over the bottom of the pie shell.
4. Add the pie mixture and pecans.
5. Bake at 375 degrees for 35-40 minutes.
Title: Butterscotch Cream Cheese Swirl Brownies
Ingredients:
- 8 cream cheese
- 1/4 granulated sugar
- 1 egg
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 2 butter
- 1/2 light brown sugar
- 2 eggs
- 4 vanilla extract
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350*.
2. Grease and flour a 12x18" jelly roll pan.
3. To prepare the CREAM CHEESE FILLING:
4. In a medium-size bowl, beat the cream cheese and the sugar till smooth. Add the egg and beat well. Add the flour and beat until incorporated. Set aside.
5. BROWNIES:
6. In a medium-sized saucepan over low heat, melt the butterscotch chips and the butter, stirring occasionally until smooth. Remove from heat and beat in the brown sugar until well blended. Allow to cool for 5 minutes.
7. Beat the eggs one at a time into the butterscotch mixture. Add the vanilla extract. Add the dry ingredients, beating until well combined. Stir in the walnuts. Pour the batter into the prepared pan.
8. Drop the cream cheese mixture by teaspoonfuls over the batter. Using a small knife, swirl the cream cheese into the batter, forming a decorative pattern.
9. Bake for 25-30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached.
10. Do no overbake.
11. Allow to cook to room temperature, or overnight, before cutting and serving.
Title: Cheesecake Cream
Ingredients:
- 150 cream cheese
- 2/3 icing sugar
- 1/2 vanilla
- 1
Instructions:
1. Put all ingredients in bowl.
2. Beat with electric beaters till thick and combined.
3. Refrigerate till ready to use.
Title: Holiday Stained Glass Cookies
Ingredients:
- 6 flour
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Seperate candy by color into zip lock plastic bags and close bags. Crush candies into small pieces with a rolling pin.
3. Line a baking sheet with parchment paper.
4. Liberally flour surface and rolling pin. Place half of the cookie dough on work surface, and liberally flour the top of the dough, roll out cookie dough to 1/4 inch thick.
5. Dip large holiday shaped cookie cutters in flour and cut out cookies. Place the cookies on the lined cookie sheet, approximately 1 inch apart. Gather dough scraps and refrigerate before rolling out again.
6. Using small cookie cutters or a knife, cut out a small shape inside each cookie.
7. Fill center cutout of each cookie with a single color of the crushed candies.
8. Bake cookies until the candy center begins to bubble and the cookie edges are lightly browned, about 8 - 10 minutes.
9. Remove from oven and carefully sprinkle cookie edges with sugar sprinkles, if desired. Let cool on the baking sheet on a cooling rack. Once cookies are cooled, remove them from the lining.
10. Repeat with reaming cookie dough.
Title: Fat Free Raspberry Cheesecake Fluff ( Ww )
Ingredients:
- 1 hot water
- 1 sugar-free raspberry gelatin
- 1 cold water
- 1 frozen raspberries
- 1 fresh raspberry
- 1 fat free sugar-free instant cheesecake pudding mix
- fat-free cool whip
Instructions:
1. Heat 1 cup of water to boiling.
2. Place Jello in a deep mixing bowl and pour in the boiling water. Stir until the gelatin dissolves.
3. Then stir in a cup cold water and the raspberries.
4. Let it sit 5 minutes or so to cool off some.
5. Sprinkle the pudding into the Jello/raspberry mixture.
6. Beat with your electric mixer, on high, for 2 minutes or until all lumps dissolve.
7. Fold in the Cool Whip.
8. Divide into (8) individual serving dishes. (the recipe makes about 44 ounces so each dish needs to hold ~ 3/4 cup).
9. Garnish with another raspberry or 2 if you're feeling frisky. After all, they're "free". ;-).
10. Chill until set.
11. Enjoy for 8 times then make another batch. Maybe use SF, FF white chocolate pudding this time!
Title: Saucy Apple Cake
Ingredients:
- 2 apples
- 1 sugar
- 1/4 butter
- 2 eggs
- 1 flour
- 1 cinnamon
- 1 baking soda
- 1/4 salt
- 1/2 brown sugar
- 1/2 sugar
- 1/2 butter
- 1/4
Instructions:
1. In bowl cream sugar, butter and eggs. In another bowl mix flour, cinnamon, soda and salt until well blended. Add flour mixture to sugar mixture until well combined. Add apples, your batter will be very thick. Add batter to 9 inch well greased baking dish. Bake in a 350°F oven for 30 - 40 minutes.
2. Sauce:
3. In saucepan combine all ingredients for the sauce. Cook over medium heat until thickened. Serve warm sauce over cake. Enjoy.
Title: Easy Pear Apple Crisp
Ingredients:
- 4 pears
- 4 apples
- 2/3 brown sugar
- 1/2 butter
- 3/4 flour
- 1 oats
- 1 cinnamon
- 1 nutmeg
- 1 ginger
Instructions:
1. Heat oven to 375 degrees. Butter an 8" x 8" baking dish. Peel and thinly slice apples and pears; arrange in prepared dish.
2. In a large bowl, place the brown sugar. Add flour; add oats; add spices. Cut in butter with a fork or pastry blender until crumbly.
3. Sprinkle evenly over apples and pears.
4. Bake at 375 degrees for 30 minutes or until fruit is fork tender.
5. Serve with ice cream or cream if desired.
6. Serves 6.
Title: Peanut Butter Roll
Ingredients:
- 1 brown sugar
- 1 peanut butter
- 1 corn syrup
- 2
Instructions:
1. Put the first three ingredients into a saucepan and bring to a boil. Boil for about 1 minute. Be careful not to burn.
2. Stir the cereals into the above mixture.
3. Form into a long roll (grease your hands).
4. Cut pieces about 1/2 inch to serve.
5. Enjoy!
Title: Mocha Tortoni Mousse
Ingredients:
- 2 instant coffee
- 2 salt
- 1 sugar
- 1/4 vanilla
- 2 sugar
- 2 bittersweet chocolate
- 1/2
- 1/4
- 2
Instructions:
1. In a clean medium bowl, beat egg whites until foamy.
2. Add instant coffee and salt and beat until combined. Gradually add 1/4 cup sugar and beat until soft peaks form.
3. In a separate bowl, whip cream until soft peaks form.
4. Beat in vanilla and 1/2 cup sugar. Fold in 1/4 cup slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
5. Garnish with remaining slivered almonds and grated chcocolate.
6. TIP: To roast nuts - Roast in a single layer on a baking sheet in a 350F oven for about 10 minutes. Allow them to get light brown, remove and cool.
Title: Applesauce Doughnuts
Ingredients:
- 3 1/2 flour
- 1 applesauce
- 3/4 sugar
- 2 shortening
- 3 baking powder
- 2 cinnamon
- 1/2 salt
- 2 eggs
Instructions:
1. Mix all ingredients except oil and cinnamon sugar mixture in large bowl with electric mixer.
2. Cover and refrigerate about 1 hour.
3. Heat oil in fryer to 375
4. Roll out dough and cut doughnuts.
5. Fry doughnuts 1-2 minutes per side till golden brown.
6. Optional Sprinkle doughnuts with cinnamon-sugar mixture.
7. ENJOY!
Title: Biscochitos
Ingredients:
- 1 ground cinnamon
- 6 all-purpose flour
- 1/4 salt
- 3 baking powder
- 2 shortening
- 1 1/2 white sugar
- 2 anise seeds
- 2 eggs
- 2 brandy
- 1/4 white sugar
Instructions:
1. Sift flour with baking powder and salt.
2. Cream the shortening with 1½ cups sugar and anise seeds until fluffy.
3. Beat in eggs one at a time.
4. Mix in flour and brandy until well blended.
5. Turn dough out on a floured board and pat or roll to ¼- or ½-inch thickness; cut into shapes (the fleur-de-lys shape is traditional).
6. Dust with a mixture of ¼ cup sugar and 1 tsp cinnamon.
7. Bake at 350°F (180°C) for 10 to 12 minutes or until golden brown.
Title: Gooey Butter Cake Cookies
Ingredients:
- 4 cream cheese
- 4 unsalted butter
- 3/4 granulated sugar
- 1/2 vanilla extract
- 1 all-purpose flour
- 2 baking powder
- 1 fine salt
- 1/4 fine salt
- 1/8 powdered sugar
- 1/3
Instructions:
1. In a medium bowl, add the cream cheese and butter. Beat together with an electric mixer until fluffy, about 30 seconds.
2. Slowly add the sugar to the cream cheese mixture while continuously beating. Beat the sugar into the cream cheese mixture until light and fluffy, 1 minute.
3. Next, add the vanilla, whole egg, and egg yolk. Beat until combined.
4. In a separate small bowl, whisk together the flour, baking powder, and salt. Add this to the cream cheese mixture in three increments, beating in between each addition.
5. Chill the dough in the fridge for 30 minutes.
6. Preheat the oven to 325-degrees, and line a cookie sheet with parchment paper.
7. Have the powdered sugar ready in a shallow bowl nearby.
8. Scoop out a heaping tablespoon of dough, roll it in your hands to form a ball. Roll the dough into the powdered sugar before placing them evenly on the baking sheet.
9. Bake for 14 minutes. Keep a close eye on these cookies--they should not brown in the oven. The top of the cookies will be puffed and slightly wet. Let the cookies cool completely on the baking sheet before serving.
Title: Chocolate-Cherry Pinwheels
Ingredients:
- 3/4 butter
- 1 margarine
- 2 sugar
- 3 eggs
- 1 all-purpose flour
- 1/2 baking powder
- 1 1/2 salt
- 1/4 maraschino cherry
- 3 vanilla
- 1 milk
- 1
- 1/4
Instructions:
1. In large bowl, beat butter, sugar and eggs with electric mixer on medium speed until smooth. Beat in flour, baking powder and salt until well blended. Place half of dough in another medium bowl.
2. Beat almond extract, cherries and food color into half of dough. Divide cherry dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about 45 minutes or until firm.
3. Beat vanilla, milk and cocoa into remaining plain dough. Divide chocolate dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate about 45 minutes or until firm.
4. Place one part of chocolate dough between 2 sheets of waxed paper; roll into 10x7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs. Turn cherry dough upside down onto chocolate dough; roll up doughs together, starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat with remaining parts of dough. Heat oven to 350°F Cut rolls of dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.
5. Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to wire rack.
Title: Chocolate Mousse - Low Carb
Ingredients:
- 1 1/2 heavy cream
- 6 Equal sugar substitute
- 1/2 vanilla extract
- 1/4
Instructions:
1. Whip the cream with electric mixer.
2. Add Equal one packet at a time.
3. Add vanilla and cocoa powder, and beat until almost stiff.
4. Scrape down and mix again.
5. Place in serving dishes, cover, and refrigerate for at least 1/2 hour.
6. Serve within 4 hours of preparation.
Title: Easy Apple Dumplings
Ingredients:
- 2 salted butter
- 2 granulated sugar
- 1/2 vanilla extract
- 1 1/2 ground cinnamon
- 1
- 6
Instructions:
1. Preheat your oven to 350°F.
2. Spray a 9×13 pan with non-stick spray.
3. Slice the cored and peeled apples into eight wedges.
4. Open one of the cans of crescent rolls and carefully unroll it. Separate the 8 triangles from each other.
5. Place one apple slice on the wide end of the triangle, then roll up like a crescent roll (the package has an illustration on the back if you’re not sure what that should look like). Tuck the ends around the apple slice to completely enclose it. Place in the baking pan and repeat with the seven remaining triangles from the first can, then repeat again with the second can of crescent rolls.
6. Place the butter in a large microwave safe measuring cup and microwave until melted, about a minute.
7. Stir in the sugar, vanilla, and cinnamon, then spread evenly over the dumplings in the pan.
8. Pour the Mountain Dew around the edges of the pan.
9. Bake at 350F for 35-40 minutes, or until the crescent rolls are golden brown on top.
Title: Red Bean Cake
Ingredients:
- 1 flour
- 1 egg
- 3/4 water
- 3/8
Instructions:
1. Beat egg and flour together until smooth.
2. Pour over a hot griddle and cook for 2 miin.
3. Spread with red beans.
4. Roll up and serve.
Title: Spice Island Chocolate Pudding Cake (3 Points)
Ingredients:
- 3/4 all-purpose flour
- 3/4 granulated sugar
- 1/3 ground nutmeg
- 1/2 ground cinnamon
- 1/2 ground allspice
- 1/4 instant coffee granules
- 1 baking powder
- 2 baking soda
- 1/4 salt
- 1/4 low-fat milk
- 1/2 sweet butter
- 1 vanilla extract
- 1 dark brown sugar
- 1/2 boiling water
- 1/3
- 1/4
- 1 2/3
Instructions:
1. Preheat oven to 350°F.
2. Prepare a 9 inch square baking pan with a light coating of cooking spray.
3. In a large mixing bowl, combine the flour 1/3 cup of cocoa, sugar, nutmeg, cinnamon, allspice, baking powder, coffee granules baking powder, baking soda and salt.
4. Make a hollow in the center of the dry ingredients and add in the milk, melted butter, vanilla and almond extracts. Stir until the batter is just combined. Place batter in the prepared pan.
5. Combine the 1/4 cup of cocoa and brown sugar together. Sprinkle over the top of the batter.
6. Gently pour the boiling water on top in a striped pattern. (Do not stir or mix.).
7. Bake 35 minutes and cool an additional 30 minutes. Cut into 3 by 3 inch squares and serve warm or cold.
Title: Hot Spiced Fruit
Ingredients:
- 2 pineapple chunks
- 2 orange marmalade
- 2 margarine
- 1/2 nutmeg
- 2 ground cloves
- 1/8 cinnamon stick
- 1/8
- 1
Instructions:
1. Combine the pineapple juice, marmalade and spices in a saucepan.
2. Boil for 2-3 minutes.
3. Reduce the heat and add the margarine and fruit.
4. Simmer for 20 minutes.
5. Remove the cinnamon stick before serving.