lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Cheese Trifle
Ingredients:
- 4 low-fat yogurt
- 2 vanilla extract
- 1 frozen sweetened strawberries
- 3/4 fresh strawberries
- 1 1/4 Amaretto
- 1
- 2
- 1
- 1 -2
Instructions:
1. Line a stariner or colander with cheesecloth and place over a deep bowl, so that there is 1" clearance between the bottom of the bowl.
2. Spoon yogurt in strainer.
3. Cover and refrigerate at least 8 hours or overnight to allow yogurt to drain.
4. Discard liquid in bowl.
5. Combine dessert topping that, has been mixed with almond extract, vanilla and yogurt in a bowl.
6. Fold together and set aside.
7. Combine preserves, strawberries and Amaretto with their liquid in another bowl.
8. Mash until smooth and set aside.
9. Spread one third of the yogurt mixture in a deep glass bowl or soufflé dish.
10. Sprinkle with half of cake cubes, then drizzle with half of the strawberry mixtures.
11. Arrange some strawberry slices around the side of the bowl.
12. Reserve 1/3 of yogurt mixture and spread remaining yogurt mixture into bowl.
13. Sprinkle strawberry slices over yogurt mixture in bowl.
14. Top with remaining cake cubes, then remaining preserves mixture.
15. Spread remaining yogurt mixture over top.
16. Refrigerate until ready to serve.
Title: Buggy's Shortbread II
Ingredients:
- 8 unsalted butter
- 2/3 powdered sugar
- 1 3/4 unbleached flour
Instructions:
1. In a medium bowl cream butter with an electric mixer for 1 minute at medium speed.
2. Add powdered sugar while mixer is still running, scraping down the bowl 2 times.
3. Add flour mixing until just blended.
4. Place dough between 2 pieces of waxed paper and roll out to a thickness of 1/8 inch.
5. Place waxed paper on a cookie sheet in refrigerator for 1/2 hour.
6. Preheat oven to 325 degrees.
7. Remove top sheet of waxed paper and slid dough off of waxed paper onto floured counter.
8. Cut with cookie cutters.
9. Place onto cookie sheet that has been very greased or sprayed lightly with cooking spray.
10. Sprinkle with colored sugar or other decorations as desired.
11. Bake for 5-10 minutes or until lightly browned.
Title: Orange Kiss Me Cake
Ingredients:
- 6 flour
- 2 sugar
- 1 baking soda
- 1 salt
- 1 butter
- 1/2 milk
- 1/2 eggs
- 2 raisins
- 1 walnuts
- 1/3 sugar
- 1/3 walnuts
- 1/4 cinnamon
- 1
Instructions:
1. Sift together flour, sugar, soda and salt.
2. Stir together 1/2 cup thawed orange juice concentrate (save remaining juice for topping cake) with milk, eggs and softened butter.
3. Add flour mixture to wet ingredients stirring well to incorporate. Add raisins and chopped nuts.
4. Pour into greased 9 x 13 inch cake pan.
5. Bake at 350*F for 40 to 45 minutes.
6. Remove from oven and drizzle remaining orange juice concentrate over warm cake.
7. Combine 1/3 cup sugar, 1/4 cup chopped walnuts and 1 teaspoon cinnamon in a small bowl.
8. Sprinkle topping over warm cake. Allow to cool and serve.
Title: Lemon Butter Pound Cake Bars
Ingredients:
- 1 butter
- 2 margarine
- 4 granulated sugar
- 2 eggs
- 1/3 lemon peel
- 1 lemon juice
- 2 powdered sugar
- lemon juice
Instructions:
1. Heat over to 375 degrees 325 degrees for glass pan.
2. grease bottom only of a 13X8 inch pan with butter or cooking spray. In a 3 quart saucepan melt butter over mediom heat. when butter is melted remove from heat and the remaining bar ingredients in the order listed, mixing well after each addition. Spread batter in pan.
3. Bake 35-45 minutes or until top is golden brown. Cool on rack for 10 minutes.
4. While bars are cooling, in a small bowl mix glaze ingredients until smooth. Drizzle over warm bars. Cool Completely. Cut bars into 8 rows by 6 rows.
Title: French Apple Dessert
Ingredients:
- 1 Bisquick baking mix
- 1/2 brown sugar
- 1/3 butter
- 3 margarine
- 6 tart apples
- 1 sugar
- 3/4 Bisquick baking mix
- 3/4 milk
- 2 butter
- 1 1/4 margarine
- 1/4 ground cinnamon
- 2 ground nutmeg
- eggs
Instructions:
1. Heat oven to 350*. Spray 13x9" (3 quart) glass baking dish with cooking spray. In small bowl, mix 1 cup Bisquick mix, the nuts, and brown sugar. Cut in 3 tablespoons cold butter with fork or pastry blender until mixture is crumbly; set aside.
2. Spread apples in baking dish. In medium bowl, stir remaining ingredients until blended. Pour over apples. Sprinkle with topping.
3. Bake about 55 minutes or until knife inserted in center comes out clean. Cool slightly, about 30 minutes. Serve warm with ice cream or whipped cream, if desired.
Title: Crepes Suzette (Weight Watchers)
Ingredients:
- 3 navel oranges
- 1/2 all-purpose flour
- 4 sugar
- 1/8 salt
- 3/4 1% low-fat milk
- 2 eggs
- 2 butter
- 3
Instructions:
1. Grate zest of 1 orange, cut in half, then squeeze enough juice to equal 1/3 cup. Peel and cut remaining 2 oranges into sections and transfer to small bowl.
2. Combine flour, 1 tablespoon sugar and salt in medium bowl. Combine milk, eggs and orange zest in small bowl, beating with whisk until blended. Slowly whisk milk mixture into flour mixture until smooth. Let stand 15 minutes.
3. Spray small nonstick skillet or crepe pan with nonstick spray and set over medium heat. Stir batter, then pour scant 1/4 cup into skillet, tilting in all directions to form thin, even layer. Cook until top is set and bottom is golden, 1-1 1/2 minutes. Flip and cook until second side is lightly browned, 15-20 seconds. Transfer to plate. Repeat with remaining batter to make 6 crepes in all. Cover loosely with plastic wrap and set aside.
4. Mix orange juice, orange sections and their juices and remaining 3 tablespoons sugar in large skillet, Cook over medium heat, stirring occasionally, until sugar dissolves.
5. Working one at a time, dip crepe into hot juice mixture Fold crepe into quarters and transfer to warmed serving platter. Repeat with remaining crepes. Add liqueur to skillet and bring to boil; boil about 30 seconds. Remove skillet from heat ans swirl in butter until melted. Pour hot sauce over crepes.
Title: Granny's Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 1/2 vanilla
- 2/3 flour
- 2 baking soda
- 2 clove
- 1/2 ginger
- 1/2 cinnamon
- 1 salt
- 1/2
Instructions:
1. Cream together shortening and sugar.
2. Mix in the molasses, egg, vanilla and maple flavouring.
3. Sift together the remaining ingredients.
4. Add to the other mixture.
5. Mix well.
6. Form into balls.
7. Roll in sugar.
8. Flatten slightly with fork.
9. Place on greased cookie sheet.
10. Bake at 325° for 12-15 minutes.
Title: Easy Simple Cake Mix Cookies
Ingredients:
- 2 eggs
- 1 butter
- 8
- 1/2
Instructions:
1. Preheat oven to 350*F (175*C).
2. In a small microwave-safe bowl, melt butter in microwave.
3. In another small bowl, whisk the two eggs.
4. In a large bowl, mix the eggs, butter, and cake mix together until no more dry cake mix can be seen.
5. Spoon small amounts of dough onto two ungreased cookie sheets. (It is best to make about 28 piles, so if you have any dough left after 28 piles are made, use the rest to make the piles bigger/make the piles all the same size).
6. Bake both cookie sheets together in the oven for 8-10 minutes.
Title: Bread and Butter Pudding
Ingredients:
- 3 milk
- 2 eggs
- 2 sugar
- 3 sultanas
- 3 raisins
- 1 cinnamon
Instructions:
1. Spread the bread with margarine and cut into small.
2. squares, then place into an ovenproof dish.
3. Beat eggs and milk together. Add sugar, cinnamon.
4. and sultanas and pour mixture over bread.
5. Bake at 180°C for 30 – 40 minutes until set.
Title: Buchi
Ingredients:
- 1 1/2 water
- 4 vegetable shortening
- 1/2 sugar
- 1 water
- 3 sesame seeds
- 1 1/2
- 1/2
Instructions:
1. Place the beans and water in a saucepan, cover, bring to boil over medium high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or until beans are very soft. Strain the water from the beans, and blend them into a puree in a blender or food processor. Press the puree through a sieve, discarding the skins, which will be left in the sieve. Place the puree in several layers of cheesecloth, and gently squeeze to remove excess moisture. Place the thickened puree back into the saucepan, together with the sugar and vegetable shortening, and heat over low heat, stirring until it becomes a thick paste. Stir and scrape vigorously so that it does not stick to the bottom. Remove from heat and let cool before filling buns.
2. Combine the rice flour and water a little at a time until you have a crumbly dough. If you take a small amount of the dough in your hand and squeeze it and it stays together, then you have enough water in there.
3. Take a generous tablespoon of dough and roll it into a ball in your hands. Make a hole in the middle of the ball of dough with your thumb - it needs to be big enough to hold about a teaspoon of the bean paste.
4. Put the bean paste into the dough and gently press to seal.
5. If the dough seems a little dry, moisten it just a little, then roll the dough in the sesame seeds, making sure you've got plenty of seeds on there.
6. Fry 3 or 4 balls at a time in oil at 350 degrees until the dough is cooked through and the sesame seeds are golden brown - this should take 3 or 4 minutes.
7. Drain on paper towels and serve warm.
Title: Befana Cake
Ingredients:
- 1 1/4 raisins
- 1/2 candied lemon peel
- 1/2 brandy
- 1/4 dry yeast
- 1 warm water
- 1/2 flour
- 5 sugar
- 1/2 salt
- 1/2 lemon zest
- 1 unsalted butter
- 8 eggs
- 2 milk
- 1/2 brown sugar
- 1/2
- 1
- 2
Instructions:
1. Put the raisins in a bowl, cover with warm water and set aside.
2. In another bowl, combine the candied lemon and orange peels and brandy and set aside.
3. In another bowl, dissolve the yeast in 1/2 cup of warm water.
4. Add 1 cup of flour and mix until a sponge dough is formed.
5. Cover the bowl with plastic wrap.
6. Let the sponge dough rise in a warm place for about 20 minutes.
7. In a food processor, combine 4 cups of flour, sugar, salt, and lemon zest.
8. Add the butter, eggs, and milk, then remaining flour. Process to form a stiff dough.
9. Add the risen sponge dough and process until well combined.
10. Turn the dough onto a lightly floured surface and knead a few minutes and smooth.
11. Grease a large bowl, place the dough in and turn it once to coat both sides.
12. Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
13. Butter a 10 x 3-1/2 inch deep round cake pan.
14. Drain the raisins and candied citrus peels, reserving the brandy. Pat the fruit dry.
15. Punch down the dough. Turn the dough onto a lightly floured surface.
16. Pat the dough into a large rectangle.
17. Sprinkle the raisins, candied peels, almonds and dried bean over the dough.
18. Form the dough into a ball and knead to distribute the fruits and nuts.
19. Place the dough in the cake pan, cover with a towel.
20. Let the dough rise in a warm place for 1 hour, or until doubled in size.
21. Preheat the oven to 350 degrees F.
22. In a small bowl, combine the egg yolk, and reserved brandy.
23. Brush the top of the cake with this mixture and sprinkle with the coarse sugar.
24. Bake 45 minutes until golden brown.
25. Let the cake cool in the pan for 10 minutes.
26. Run a knife around the side of the pan to loosen the cake and turn it onto a rack to cool.
27. To serve, cut in wedges.
Title: Deliciously Soft Gingersnaps
Ingredients:
- 3/4 butter
- 2 margarine
- 2 granulated sugar
- 1/2 eggs
- 2 molasses
- 3 3/4 vinegar
- 1 1/2 all-purpose flour
- 3 baking soda
- 1/2 ground ginger
- 1/4 cinnamon
- clove
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together the butter and sugar.
3. Stir in eggs, molasses and vinegar.
4. Stir in flour, baking soda, ginger, cinnamon and cloves- mix well.
5. Form dough into 3/4" balls.
6. Bake on a greased cookie sheet for 12 minutes.
Title: Grilled Peaches
Ingredients:
- 3/4 sugar
- 1 ground cinnamon
- 4 butter
- 2 vanilla ice cream
Instructions:
1. Combine sugar and cinnamon in shallow bowl and stir to mix, set aside.
2. Cut each peach in half around crease to the stone.
3. Twist halves in opposite directions to separate them.
4. Pry out stone with spoon and discard.
5. Lightly brush each peach half on both sides with melted butter.
6. Have peaches and cinnamon sugar by grill side, ready for grilling.
7. Set up grill for direct grilling and preheat to high.
8. Brush and oil grill grate.
9. Dip each peach in cinnamon sugar to coat both sides, brushing off excess.
10. Place halves on grill and grill until caramelized (dark golden brown), 3 to 6 minutes per side, turning with tongs.
11. Transfer to plates and serve peaches with whipped cream or ice cream.
Title: Quick Raspberry Torte
Ingredients:
- 3/4 confectioners' sugar
- 1 pudding
- 2
- 1
- 1/3
Instructions:
1. In a small mixing bowl, beat cream until soft peaks form.
2. Add confectioners' sugar; beat until stiff peaks form.
3. Place pudding in a bowl; fold in whipped cream.
4. Split cake into three horizontal layers.
5. Spread half of the jam over the bottom layer; repeat layers.
6. Top with third cake layer.
7. Cut into slices; dollop with pudding mixture.
Title: Mango and Coconut Rice Pudding
Ingredients:
- 3/4 long-grain rice
- 1 1/2 water
- 1 cream of coconut
- 2 milk
- 1/2 light brown sugar
- 1/4 granulated sugar
- 1/2 ground cinnamon
- 1 fresh mango
Instructions:
1. Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed.
2. When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup.
3. Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
4. Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
5. When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly.
6. Take off the heat and leave to stand for a few minutes for the flavours to blend.
7. Serve and enjoy!
Title: Raspberry Cheesecake Trifle (Gluten Free)
Ingredients:
- 4 white sugar
- 2 cream cheese
- 16 frozen raspberries
- 4
- 1
Instructions:
1. In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add 1 cup of white sugar and set aside.
2. In a medium bowl, beat cream cheese and remaining white sugar.
3. Beat in roughly 4 tbsp of the juice from the thawed raspberries. You may adjust this according to your desired consistency and colour.
4. Fold in 2 cups of the whipped cream from step #1. Set aside.
5. Slice the white cake into thin strips.
6. Assemble in a large clear bowl or trifle dish in the following manner: 1/2 the cake pieces, 1/2 the raspberries, 1/2 the raspberry cream cheese mixture, 1/2 the whipped cream. Repeat layers.
7. Cover with plastic wrap and chill overnight.
Title: Caramelized Creme Brulee
Ingredients:
- 8 milk
- 2 vanilla extract
- 1 salt
- 1 sugar
- 1/8 sugar
- 1 water
- 6
- 1/4
Instructions:
1. Make the butterscotch, first.
2. Put 1 cup sugar in saucepan, pour 1/4 cup water around sugar, put on stove, do not stir. Leave on stove, but watch, you will see the water boil away, leaving a clear thick substance. Let the substance(sugar), boil hard for 5 minutes. Then stir the sugar, till it turns a golden brown, and remove from heat.
3. Stir in the cold milk, and whipping cream, vanilla extract and salt. The butterscotch will instantly harden.
4. Put back on heat and reheat until the butterscotch softens and whisk till it incorporates with the milk.
5. Let cool slightly.
6. Start up your mixer, with the whisk attachment on medium speed. Slowly, pour in the milk mixture into the eggs, so they don't curdle. Do this until all the milk is in the eggs. Then put on a higher speed for 2 minutes.
7. Strain, pudding through a strainer, into a clean bowl.
8. Pour into 5-4 ounce timbals, 3/4 of the way up the bowl.
9. Place the pudding cups in a tray, with sides, as you will be pouring water in around the bowls, about 1/2 way up the bowls.
10. Bake in oven, preheated to 325F, for 30 minutes.
11. Pudding should be set at sides, but jiggly in centre.
12. Remove from bath, cool slightly, then put in fridge, to set.
13. Just before serving, remove pudding from fridge.
14. Spread 1 tbsp per pudding, evenly on top of pudding.
15. Use baking torch, and caramelize topping.
16. Serve.
Title: Orange Spice Blend
Ingredients:
- 2 ground cinnamon
- 1 ground nutmeg
- 1 1/2 ground cloves
- 1 1/2 ground allspice
- 1 ground ginger
- 1 orange zest
Instructions:
1. In a 1/2 cup conatainer with a tight-fitting lid,.
2. combine all ingredients.
3. Store in a cool dry place.
4. Use within 6 months.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 3 sugar
- 1 vanilla extract
- 6 eggs
- 3 flour
- 1 salt
Instructions:
1. Preheat oven to 325 degrees F.
2. Grease and flour a 10-inch tube pan.
3. In a large bowl, cream butter, cream cheese, and eggs.
4. Add sugar gradually; mix well.
5. Add flour and salt gradually; mix well.
6. Stir in vanilla.
7. Pour batter into prepared pan.
8. Bake for 1 hour or until a toothpick inserted in center comes out clean.
9. Cool.
Title: Chinese Almond Cookies
Ingredients:
- 2 1/4 flour
- 1 baking powder
- 1/2 salt
- 1/4 unsalted butter
- 1 sugar
- 3/4 egg
- 1 water
- 1
- 48
- 1
Instructions:
1. Preheat the oven to 350°F, and mix the first four ingredients - the flour, baking powder, salt and chopped slivered almonds - in a medium-sized bowl.
2. With an electric mixer on medium speed, cream the butter and sugar in a large bowl until the mixture is light and fluffy; add the egg and almond extract and beat until the ingredients are all well-combined.
3. Reduce the electric mixer speed to low and blend in the flour mixture.
4. Roll the dough into 11/4-inch balls, and place the balls 2 inches apart on ungreased cookie sheets. Flatten the balls slightly and press an almond into the centre of each cookie.
5. Whisk the egg yolk and water together in a cup and lightly brush over the cookies.
6. Bake the cookies for 11-15 minutes, until just set, then transfer them to wire racks to cool completely.
7. Notes: If you prefer, in step four, use several slivered almonds instead of the blanched whole almonds.
Title: Pudding Torte
Ingredients:
- 1 flour
- 2 sugar
- 1/2 butter
- 1/2 walnuts
- 8 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 1 instant vanilla pudding
- 1 milk
Instructions:
1. Mix together first 4 ingredients like a pie crust.
2. Bake 18 minutes at 375.
3. Let cool.
4. Beat together cream cheese and powdered sugar.
5. Put on cooled crust.
6. Cover with 1/2 of Cool Whip.
7. Beat together pudding and milk.
8. Cover over previous layer.
9. Cover with the rest of the Cool Whip and sprinkle with chopped nuts.
Title: Christmas Cake
Ingredients:
- 8 butter
- 8 soft brown sugar
- 8 plain flour
- 1/2 salt
- 1 nutmeg
- 1/2 mixed spice
- 1 eggs
- 4 sherry wine
- 24 marzipan
- 4 Royal Icing
Instructions:
1. Might as well do the boring stuff first. Grease and line an 8-inch (~20cm) square cake tin.
2. Half, wash and flour the cherries.
3. Sift the flour, salt, browning and spices together into one bowl.
4. Cream the sugar and butter together until the mixture is light and fluffy.
5. Add an egg and about quarter of the flour mixture and beat until just mixed. Repeat until you have no more eggs or flour left.
6. Stir in the fruit and cherries. You may make a wish at this point, if you want - although you can't tell anyone what it is if you want it to come true! It often helps if there's someone big and strong in the house in time to do the final stir as the mixture is very thick and heavy.
7. Put the mixture in the prepared cake tin, making sure that a large hollow is left in the centre to make up for the cake rising when it's cooked.
8. Cook on gas mark 1 (140°C, 280°F) for 4 1/2 hours (yes, you did read that right, although check that it's cooked by sticking a knife in it from about 4 hrs onwards) If the cake is cooked, the knife will come out clean.
9. Leave the cake to cool before taking it out of the tin or trying to remove the stuck bits of greaseproof paper. A large corner of my 21st birthday cake (made to the same recipe) was held together with wooden toothpicks because it'd been taken out of the tin too soon!
10. When cold, wrap in greaseproof paper and place in an airtight tin.
11. A month to 6 weeks before Christmas, start dosing the cake with alcohol by making holes with a skewer and dribbling teaspoons of alcohol into the holes. Repeat at least once a week and make sure you dose both sides of the cake over the month. It is up to you how much alcohol you wan to feed your cake. Re-wrap the cake after dosing.
12. About a week to 10 days before Christmas, marzipan the cake (using apricot jam as the glue) and leave it out (covered by a clean teatowel) for a few days to dry out.
13. About 3 or 4 days before Christmas, Ice the cake and leave out until the icing is completely solid.
Title: Double Chocolate Cake
Ingredients:
- 1 2/3 all-purpose flour
- 1 brown sugar
- 1/4 granulated sugar
- 1 baking soda
- 1/2 salt
- 1 water
- 1/3 vinegar
- 1 vanilla
- 1/2
Instructions:
1. Heat oven to 350°F.
2. Mix flour, brown sugar, cocoa, baking soda, and salt with fork together. Mix in remaining ingredients except chocolate chips and pour into an ungreased 8x8x2-inch baking pan. Sprinkle chocolate chips over batter.
3. Bake until wooden pick inserted in center comes out clean, 35-40 minutes. Sprinkle with powdered sugar if desired.
Title: Peach Upside Down Muffins
Ingredients:
- 2 all-purpose flour
- 1 1/2 granulated sugar
- 1 baking powder
- 1/2 salt
- 1/4 eggs
- 2 milk
- 1 butter
- 1 brown sugar
- 1 maraschino cherries
- 6
Instructions:
1. In medium bowl, mix together egg, milk and melted shortening. Set aside.
2. Sift together flour, sugar, baking powder and salt. Fold into egg mixture until just combined.
3. Divide butter and brown sugar equally among 12 muffin tin cups. Heat in a 375*F oven until melted (a minute or two).
4. Place one cherry half in the center of each tin cup and arrange peach slices around it. Spoon batter over cherries/peaches.
5. Bake 25 mins or until center is set. Remove from oven and turn out onto serving platter (or wire rack over wax paper to catch the buttery, sugary drips) immediately. Let cool.
Title: Peanut Butter Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 1 1/4 brown sugar
- 3 baking powder
- 1 salt
- 1 milk
- 1/3 shortening
- 1/3 peanut butter
- 1 vanilla
- 2 eggs
- 24
Instructions:
1. Heat oven to 350F.
2. Line 24 muffin cups with paper baking cups.
3. In large bowl, combine all ingredients except peanut butter cups at low speed until moistened; beat 2 minutes at medium speed.
4. Fill prepared muffin cups 2/3 full.
5. Press a peanut butter cup into batter until top edge is even with batter.
6. Bake at 350F for 18-28 minutes or until cupcakes spring back when touched lightly.
Title: Fudge Cookies
Ingredients:
- 3/4 butter
- 3/4 margarine
- 1/4 sugar
- 1 brown sugar
- 1 egg
- 4 vanilla
- 1/4 salt
- 2 all-purpose flour
- 1 walnuts
Instructions:
1. Cream the butter until light. Gradually beat in the white and brown sugar until creamy and light. Beat in the egg and vanilla.
2. Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture. Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts.
3. Shape into walnut-sized balls. Make an indentation with your thumb in each cookie.
4. BAke 350 degrees for 10 to 12 minutes until just done. Cool on a rack.