lumicero/recipes-ing2inst huggingface dataset:
Title: Dave's Bread and Butter Pudding
Ingredients:
- 40 unsalted butter
- 3 brown sugar
- 1 apple
- 8 -12 sultana
- 2 -3 eggs
- 1 caster sugar
- 600
Instructions:
1. Preheat oven to 180 deg Celsius.
2. Line a loaf tin with baking paper.
3. Peel and slice the green apple.
4. Melt the butter in a saucepan with the brown sugar.
5. Add the apple slices and allow to cook until the apple is just starting to soften.Remove from heat.
6. Use a loaf tin and pour first the sugar syrup and then the apples into the bottom of the dish.
7. Butter and then decrust the bread and cover the syrup/apple layer with a single layer of bread.
8. Scatter a handful of sultanas on top of the bread layer.
9. Repeat the bread and sultana layers until the top of the dish is reached.
10. Combine 2-3 eggs plus caster sugar and cream in a separate bowl. Mix well and then pour over the top of the pudding. Let it soak in for at least 30 minutes.
11. Once soaked, bake in oven for 30 minutes.
12. Once baked, tip the pudding out onto a plate.
13. Serve with fresh cream.
Title: Easy Valentine Strudels
Ingredients:
- 1/2 butter
- 2 margarine
- 1/2 all-purpose flour
- 1 salt
- 3 sour cream
- 1 butter
- 3 margarine
- 2 -3 cherry pie filling
- 6 powdered sugar
- milk
Instructions:
1. Cut butter into flour and salt with pastry blender.
2. Stir in sour cream until soft dough forms.
3. Wrap and refrigerate for at least 2 hours.
4. Heat oven to 350 degrees F.
5. Divide dough into 3 parts.
6. Roll 1 part dough into a rectangle, 15 x 10 inches, on a lightly floured cloth covered board.
7. Refrigerate remaining dough.
8. Brush butter lengthwise over about 2/3 of the rectangle.
9. Gently spread 1/3 of the cherry pie filling over the butter.
10. Roll up tightly beginning with fruit side.
11. Place on greased baking sheet, bringing ends together to make heart shape.
12. Repeat with 2 remaining parts of dough.
13. Bake until light golden brown, about 40 minutes.
14. Cool 15 minutes.
15. Drizzle with Pink Glaze. (may take more milk than 3 T, or you can replace with water).
Title: Miracle Whip Chocolate Cake
Ingredients:
- 1 1/2 sugar
- 6 salt
- 1/2 flour
- 3 baking soda
- 3 Miracle Whip
- 1 1/2 water
- 1 1/2 vanilla
- 1 1/2
Instructions:
1. Place all ingredients in bowl and beat well with electric mixer.
2. Pour into a greased and floured 9x13 pan.
3. Bake 45 minutes at 350 degrees.
Title: Crispy Strawberry Sensations
Ingredients:
- 1 margarine
- 1/2 granulated sugar
- 1/3 lemon zest
- 1 vanilla extract
- 1
- 4
Instructions:
1. Melt margarine over medium heat, add jam and sugar to form a syrup.
2. Cook at slow, steady boil for five minutes.
3. Remove from heat, stir in vanilla and lemon zest.
4. Quickly and gently mix with cereal, folding mixture together with a spatula. Smooth into 8x8 pan and let cool completely before slicing.
Title: Rice Pudding
Ingredients:
- 5 milk
- 1 rice
- 1 sugar
- raisins
- nutmeg
- cinnamon
Instructions:
1. Bring 4 cups of water to a boil. Add 1 cup of rice. Boil 20-25 minute Boil down if you can. It's better to add a little water then have too much.
2. Add the sugar with the milk. Pour on the milk and boil till it starts to thicken. Take off heat this will thicken more as it cools.
3. Add raisins with the milk if wanted.
4. I bag of milk is 5 cups of milk.
Title: Zimtsterne (Cinnamon Star Cookies)
Ingredients:
- 3 margarine
- 1 1/2 sugar
- 2 eggs
- 1 egg
- 1 lemon juice
- 2 1/3 flour
- 2 1/2 baking powder
- 1 1/4 cinnamon
- 1/4 salt
- 1/4 nutmeg
- 1/2 walnuts
Instructions:
1. Mix butter, sugar, 2 whole eggs, 1 egg yolk, and lemon juice until fluffy.
2. Stir dry ingredients together; blend into sugar mixture; stir in optional nuts.
3. Divide dough into 3 pieces, and roll 1 piece at a time to 1/16 inch thick on lightly floured board; cut with a star cookie cutter.
4. Brush the tops of the cookies with the remaining egg white, beaten until frothy.
5. Bake cookies on a lighty greased baking sheet 6-8 minutes until golden brown at 375°F.
6. Makes 6-9 dozen cookies depending on the size of your cookie cutter.
Title: Charlotte's Lemon Loaf
Ingredients:
- 125 butter
- 1 white sugar
- 2 eggs
- 1 1/2 self raising flour
- 1 salt
- 1 lemon juice
- 125 milk
Instructions:
1. Preheat oven to 180.
2. Grease and line loaf tin with baking paper.
3. Beat the butter and sugar until pale and creamy.
4. Add the eggs separately, beating well after each egg.
5. Stir in Flour, Salt and lemon rind.
6. Gradually add warmed milk.
7. Transfer the mixture to the prepared tin and bake for 45 - 50 minutes or until a skewer instead into the centre comes out clean (do not open the one door while the loaf is cooking).
8. Remove the loaf from the tin, and while it is still warm, sprinkle liberally with caster sugar.
9. Pour over the lemon juice then sprinkle liberally with more sugar.
10. Stand for 15 to 20 minutes before serving.
Title: Miracle Chocolate Cake
Ingredients:
- 1 unsalted butter
- 1 water
- 4 sugar
- 2 baking soda
- 1 salt
- 1 flour
- 2 cinnamon
- 1 vanilla
- 1 eggs
- 1/2
- 2
Instructions:
1. Flour 2 round cake pans - set aside ~ preheat oven to 375.
2. 2 Cubes of butter, 4 Tbs Cocoa, 1 Cup of water: Bring to a boil.
3. While cooling use another bowl mix together the following ingredients:
4. 2 Cups Sugar, 1 tsp Soda, dash of salt, 2 Cups of flour, 1 tsp of cinnamin, add Dry ingredients to hot mixture above.
5. Then add 1 tsp of vanilla, 1/2 Cup of sour milk (1/2 C mil, 1 Tbs vinegar), 2 eggs.
6. Beat together until well mixed.
7. Fill the cake pans equally with the batter and bake for 40 Minutes (test).
8. Remove from oven and turn pans over on a cake rack. remove wax paper.
9. When cooled frost cake with chocolate frosting recipe of your choice.
Title: French Cranberry-Apple Pie
Ingredients:
- 1 apples
- 4 fresh cranberries
- 2 frozen cranberries
- 1/2 sugar
- 1/4 flour
- 1/4 brown sugar
- 1/2 cinnamon
- 1/4 nutmeg
- 1/2 flour
- 1/3 brown sugar
- 1/4 cinnamon
- 1 nutmeg
- 1/4 butter
- 1/3 pecans
Instructions:
1. IN large bowl, combine apples and cranberries.
2. In a small bowl combine all remaining filling ingredients and mex well.
3. Add dry ingredients to fruit: toss to coat.
4. Pour filling it pie crust.
5. Lightly spoon flour into measuring cup and level off.
6. In small bowl, combine flour and all topping ingredients except margarine and pecans.
7. With pastry blender, cut in butter until crumbly Stir in pecans.
8. Sprinkle over filling.
9. Bake at 375°F for 45-55 minutes or until the apples are tender and the crust and topping are golden brown.
10. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.
Title: Gingered Pear Crisp
Ingredients:
- 1 all-purpose flour
- 4 1/2 gingerroot
- 1/2 brown sugar
- 3 butter
- 1 pecans
- 6 pears
Instructions:
1. Preheat oven to 300 degrees F. In a small bowl, combine flour, gingerroot, and brown sugar. Add butter and mix until crumbly. Stir in pecans.
2. Peel, core, and thinly slice the pears into a greased 8-inch baking pan.
3. Sprinkle the flour mixture over the pears and bake for 30 minutes. Serve warm or room temperature.
Title: Baked Stuffed Apples With Splenda
Ingredients:
- 2 walnuts
- 1/4 pecans
- 6 -8 Splenda sugar substitute
- 1 baking apples
- 2 cinnamon
- 1/2 butter
- water
Instructions:
1. Mix nuts, and splenda in a small bowl.
2. Stand apples on bottom of slow cooker, and spoon nut/splenda mixture into centers of apples, dividing evenly among apples.
3. Sprinkle stuffed apples with cinnamon and dot with butter.
4. Add water along the edge of slow cooker.
5. Cover, and cook on low for 3-5 hours, or on high for 2 1/2 to 3 1/2 hours, or until apples are tender but not collapsing.
6. Serve warm as is, or with ice cream, or frozen yogurt.
Title: Carrie's Banana Cake
Ingredients:
- 1 bananas
- 3 water
- 1 eggs
- 1/3 Cool Whip
- 2 vanilla instant pudding mix
- 1 milk
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Mix cake ingredients in blender.
3. Pour into a greased 9x13" cake pan.
4. Bake for 25-35 minutes.
5. Allow cake to cool completely.
6. Mix Cool Whip, pudding mix, and milk.
7. Spread on top of cooled cake.
Title: Fruit or Berry Cobbler
Ingredients:
- 1 oleo
- 6 berries
- 1 sugar
- 1 flour
- 2 baking powder
- 1 cinnamon
- 1 milk
Instructions:
1. Melt 1 cup oleo in a 9x12-inch cake pan.
2. Put 4 of the 6 cups of berries or fruit in the pan; spread out evenly.
3. Combine sugar, flour, baking powder and milk.
4. Pour batter over berries or fruit.
5. Sprinkle remaining berries or fruit over top of the batter.
6. Sprinkle cinnamon over top.
7. Bake at 375° for 40 minutes.
Title: Tropical Fruit Crisp With Coconut Crusted Ice Cream
Ingredients:
- 3 mangoes
- 4 bananas
- 1 lime, juice of
- 1/4 flour
- 1/2 brown sugar
- 1 flour
- 1 sweetened coconut
- 1 brown sugar
- 1 nutmeg
- 1/2 butter
- vanilla ice cream
- coconut
Instructions:
1. Preheat oven to 375 degrees and lightly oil an 8 by 8-inch baking pan.
2. Toss the mango and banana with 1/4 cup flour, lime juice and 1/2 cup of sugar. Transfer to the baking pan.
3. Whisk together the 1 cup flour, coconut, 1 cup of brown sugar and nutmeg, then, using your hands mix in the butter to craft the crumble topping. Distribute the topping evenly over the fruit mixture.
4. Bake until golden brown and bubbly, about 30 to 45 minutes.
5. Scoop the ice cream and roll in the toasted coconut. Place on top warm crisp.
Title: Cranberry Pistachio Biscotti
Ingredients:
- 1/2 dried cranberries
- 1/2 boiling water
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 4 unsalted butter
- 1 granulated sugar
- 4 eggs
- 2 pure vanilla extract
- 1/2 unsalted shelled pistachio
- 1/4 sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Place cranberries in a small bowl, and add 1/2 boiling water, or enough to cover.
3. Let stand until cranberries are plump, about 15 minutes.
4. Drain and set aside.
5. In a medium bowl, sift together flour, baking powder, and salt; set aside.
6. Line a baking sheet with parchment paper and set aside.
7. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
8. Add 3 eggs, one at a time, beating to incorporate after each addition.
9. Beat in vanilla.
10. Add the dry ingredients, beating on low, until fully combined.
11. Stir in drained cranberries and pistachios.
12. Remove dough to a lightly floured surface.
13. Divide in two.
14. Roll each piece into a 2" by 18" log, and place on prepared baking sheet, leaving about 3" between logs.
15. Flatten logs slightly with palm of hand.
16. In a small bowl, lightly beat remaining egg.
17. Brush logs with beaten egg, and sprinkle with sanding sugar.
18. Bake for 25 minutes.
19. Remove from oven, and cool on a rack until warm to the touch, about 20 minutes.
20. Place logs on a cutting board, and cut crosswise on the diagonal into 3/4" pieces.
21. Return biscotti to baking sheet, cut side down.
22. Bake until biscotti are beginning to brown around the edges, about 12 minutes more.
23. Transer to wire racks to cool.
Title: Banana-chocolate Pudding Cake
Ingredients:
- 3 bananas
- 1/2 sour cream
- 1 1/2 sugar
- 1/2 walnuts
- 1 1/2 butter
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 butter
- 2 eggs
- 2 half-and-half
- 1 chocolate pudding mix
- 1/2 banana chips
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly spray a 13 x 9 inch baking pan with vegetable cooking spray.
3. In a blender or food processor, process bananas until almost smooth, about a minute.
4. Add sour cream; blend until combined, About 15 seconds.
5. In a small bowl, combine 1/2 cup sugar, walnuts and melted butter.
6. In a medium bowl, combine flour, baking powder and baking soda.
7. In a large bowl, using and electric mixer set on medium speed, beat 1/2 cup butter and remaining sugar until light and fluffy, about 2 minutes.
8. Add eggs; beat 30 seconds.
9. Add flour mixture, alternating with banana mixture; continue beating until mixture is smooth, about 1 minute longer.
10. Gently fold sugar-walnut mixture into batter.
11. Pour batter into prepared pan.
12. Bake cake until golden brown and a toothpick inserted in center comes out clean, 40-45 minutes.
13. Transfer the pan to a wire rack; cool slightly.
14. Making the topping:
15. In a medium saucepan, heat half and half and pudding mix over medium heat, whicking constantly, until mixture boils, 12-15 minutes.
16. Remove from heat; cover with plastic wrap.
17. Assembling the cake:
18. Turn cake onto serving platter.
19. Using a straw, poke holes into cake, about 1 inch apart and at least 1 inch deep.
20. Pour half the warm pudding slowly over cake, allowing it to fill the holes.
21. Smooth remaining pudding across top with a rubber spatula.
22. Let cake stand until pudding is set, about 10 minutes.
23. Arrange banana chips on top of the cake before serving.
Title: Gluten-Free Dark Chocolate and Blueberry Panna Cotta
Ingredients:
- 3 gelatin powder
- 2 1/2 heavy cream
- 2 granulated sugar
- 1/4 vanilla extract
- 1 blueberries
- 1 granulated sugar
- 1 1/2 lemon juice
- 1
- 1/2
Instructions:
1. For the panna cotta: Place ten foil cupcake liners in a muffin pan. Coat the interior of each with nonstick cooking spray.
2. Pour the milk in a small bowl and sprinkle with the gelatin; let stand until the mixture has the consistency of granulated sugar, about 1 minute.
3. Combine the cream and sugar in a medium saucepan set over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Whisk in the milk mixture, then reduce the heat to medium-low and simmer for 5 minutes. Remove the saucepan from the heat, then add in the chocolate chips and vanilla. Whisk until smooth. Pour the liquid through a fine mesh sieve into a large measuring cup. Divide the mixture evenly among the foil liners (they should be filled to the brim). Place the pan on a level surface in the refrigerator until the panna cotta is set and springs back when touched, 2 hours 30 minutes.
4. For the blueberry sauce: Puree 1/2 cup of the blueberries and 1 tablespoon water in a blender for 1 minute. Scrape out the blueberry puree into a small saucepan. Place the pan over medium heat and add the sugar, stirring until the sugar dissolves and the sauce begins to bubble slightly, 3 to 4 minutes. Remove from the heat, stir in the lemon juice and cool until no longer warm to the touch, 5 to 10 minutes.
5. Remove the panna cotta from the muffin pan, then gently pull away the sides of the cupcake liners from the panna cotta and invert each onto a plate or shallow bowl. Drizzle each serving with 1 teaspoon of the cooled blueberry sauce and sprinkle 4 to 5 blueberries on top to serve.
Title: Chocolate Mousse
Ingredients:
- 1 egg
- 30 dark chocolate
- 1 sugar
- 1/2
Instructions:
1. Get some decent chocolate, break it into small pieces and make sure you have read the rest of this recipe before continuing.
2. Separate the egg(s). If making more than one serving, use three (clean/fat-free) bowls. One for egg yolks, one for successfully separated egg whites, and one to use for the "current" egg white.
3. Whisk your egg whites into peaks (should be firm enough to, in theory, stay put if you keep the bowl upside down), with the help of a few drops of orange juice (or lemon juice for example). Supposedly the acid helps fixate the egg whites, and in my experience it definitely does no harm. Use a mixer if you want to save yourself a lot of time and effort.
4. Melt the chocolate (depending on your method you may want to start this while whisking). The best way to do this is probably au-bain-marie (in a pan over very hot water). Do NOT get any water in with your chocolate, and be sure to not let it get too hot (it only needs to melt).
5. Quickly mix the egg yolks, sugar and flavouring into the melted chocolate. Check that the taste is right (it should be a bit rich, as you are still going to mix it with egg whites).
6. Now, (carefully) mix in about a third of the egg whites. Your chocolate mixture should become a bit more fluid (and hopefully a bit more fluffy) as a result (making the next step easier). Also, in practice there is often a small amount of "unwhisked" egg white remaining at the bottom of the bowl with egg whites, try pouring it into the chocolate mixture as well (if it's not there, congratulations, you did an excellent job at whisking the egg whites).
7. Finally, fold the chocolate mixture into the remaining whisked egg whites. The trick is to get a nice and even chocolaty color, while keeping it all fluffy. This can take a bit of practice.
8. Distribute the chocolate mousse over the bowls (or whatever you're using) you want to serve it in, and keep it in the refrigerator for at least 2 hours. In my experience it works quite well to simply make the mousse the night before, or around lunch time.
9. As a last note, this recipe contains raw eggs, with all of the associated health risks. (Apparently you can get "pasteurized" eggs, but I've never used them.).
Title: Banana Chocolate Oven Melts
Ingredients:
- 2 butter
- 2 whole wheat tortillas
- 2 bananas
- 3 sugar
- 1 vanilla extract
- 3 chocolate chips
- powdered sugar
Instructions:
1. Preheat the oven to 400°F.
2. Spread each tortilla on one side with 1 1/2 teaspoons butter. Cut each one into quarters.
3. Heat the remaining butter with the sugar in a skillet. In about 3 minutes, when the sugar dissolves, add the bananas and stir. Cook over medium heat for about 5 minutes, until golden and somewhat soft. Remove from the heat, add the vanilla and gently stir to combine.
4. Make four "sandwiches":
5. Put a tortilla-quarter, butter-side down, on a non-stick baking sheet.
6. Put a few chocolate chips in the center.
7. Top with a spoonful of the banana mixture and more chocolate chips, and cap off with another tortilla-quarter, butter-side up.
8. Cover loosely with foil and bake for 10 minutes.
9. Sprinkle with powdered sugar and serve warm.
Title: German Apple Cake
Ingredients:
- 3 eggs
- 1 canola oil
- 1 vanilla extract
- 2 sugar
- 2 flour
- 2 cinnamon
- 1 baking soda
- 1/2 salt
- 4 -6 apples
- 1/2 walnuts
Instructions:
1. Beat the eggs, oil and vanilla until foamy.
2. Mix the next 5 ingredients (sugar through salt) in a separate bowl.
3. Add to egg mixture.
4. Fold in apple slices gently.
5. Spread into a 9x13 baking pan.
6. Top with nuts.
7. Bake 350°F for 40-60 minutes.
Title: Sour Cream Cut out Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1/2 sour cream
- 3 1/2 flour
- 1 baking soda
- 1 salt
Instructions:
1. In a medium bowl, cream together the butter and sugar. Stir in the egg and.
2. sour cream. Stir in the baking soda and salt.
3. Gradually add the flour until.
4. the dough becomes difficult to stir. Turn the dough out onto a floured.
5. surface and knead until dough is no longer sticky.
6. Roll the dough one-fourth.
7. to one-half thickness. Cut into desired shapes. Place cookies 1 and a half.
8. inches apart on ungreased cookie sheet. Bake 8-10 minutes at 350 F degrees.
9. Cookies should be lightly browned at the edges. Remove from cookie sheets to.
10. wire racks.
Title: Raspberry Charlotte
Ingredients:
- 1 frozen raspberries
- 3/4 sugar
- 1 sugar
- 1/4 unflavored gelatin
- 1 1/2 water
- 2 heavy whipping cream
- 10 ladyfingers
- fresh raspberries
Instructions:
1. Stir and press raspberries with back of wooden spoon through a strainer set over a bowl (you'll have about 1 1/3 cup puree).
2. Add sugar; stir until dissolved.
3. Sprinkle gelatin over juice in a medium saucepan.
4. Let stand 1 minute.
5. Then stir over medium heat until gelatin dissolves.
6. Add half the puree; heat until warm.
7. Stir into puree in bowl.
8. Refrigerate, stirring occasionally, 1 hr or until consistency of unbeaten egg whites.
9. Meanwhile lightly coat an 8 or 9" Springform pan with nonstick spray.
10. Dust with sugar; shake out excess.
11. Lay strips of ladyfingers, rounded sides out, around inside of pan.
12. Cover bottom of pan with ladyfingers, flat sides down and trimmed to fit.
13. Beat heavy cream in large bowl with mixer on medium-high speed until soft peaks form.
14. Remove 1 cup and reserve.
15. Fold remaining whipped cream into raspberry puree until blended.
16. Remove 1 cup; reserve.
17. Spread remaining raspberry cream evenly in prepared pan.
18. Scrape reserved whipped cream into the bowl and fold into reserved raspberry cream until well blended.
19. Scrape on top of first mixture; spread carefully into an even layer.
20. Cover pan with plastic wrap and refrigerate overnight at least 4 hours.
21. UP TO 1 DAY BEFORE SERVING: Cover top of cake with a layer of raspberries, then remove pan sides.
22. Refrigerate until serving.
Title: Orange Coconut Cream Pudding
Ingredients:
- 1 coconut cream pudding mix
- 1 1/2 vegetarian coconut cream pudding mix
- 1/2 milk
- 1/2
Instructions:
1. Combine mix and milk in a 11/2-qt. microwave-safe bowl, blend well.
2. Cook at HIGH 3 minutes. Stir well and cook 2 minutes longer; then stir again and cook 1 minute more or until mixture comes to a boil.
3. Stir in orange juice and rind.
4. Spoon into individual dessert dishes.
5. Chill.
Title: Tangy Rhubarb Fool
Ingredients:
- 32 plain yogurt
- 3 rhubarb
- 3/4 sugar
- 2 water
- 1 salt
- 1 heavy whipping cream
- 1 vanilla extract
- 1/8
Instructions:
1. Line strainer with four layers of cheesecloth; place over a bowl. Add yogurt to strainer, cover yogurt with edges of cheesecloth.
2. Refrigerate for 8 hours or overnight.
3. In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender.
4. Transfer to a bowl; cover and refrigerate until chilled.
5. In a large mixing bowl, beat cream until it begins to thicken.
6. Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheese cloth to a bowl (discard liquid from first bowl)
7. Gradually fold cream mixture into yogurt.
8. Fold into rhubarb mixture. Spoon into dessert dishes.
9. Cover and refrigerate for at least 1 hour before serving.
Title: Quick Cherry Dessert
Ingredients:
- 1 butter
- 1 1/2 margarine
- 4 sugar
- 1 eggs
- 2 flour
- 2 baking powder
- 1 cherry pie filling
- powdered sugar
Instructions:
1. In large mixing bowl, cream the butter & sugar, add eggs and beat until light & fluffy.
2. Add almond extract.
3. Stir in flour and baking powder, mix until smooth.
4. Turn mixture into a greased 9x13 inch cake pan.
5. Spoon pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each direction.
6. Bake at 350° for 45-50 minutes or until golden and cake tests done.
7. The filling will sink into cake as it bakes.
8. Cut into 16 pieces.
9. Serve bottom side up, dust with powdered sugar if using. Top with Cool Whip or whipped cream if desired.
10. Awesome served warm!
11. Can substitute blueberry pie filling if desired.
Title: Walnut Praline Topping
Ingredients:
- 1/2 light brown sugar
- 1 unbleached all-purpose flour
- 2 butter
- 1 walnuts
Instructions:
1. In a large bowl, combine the brown sugar and flour in a bowl; add the butter and blend with your fingertips or a fork until mixed and crumbly.
2. Add the walnuts and stir to blend.
3. Sprinkle the topping evenly over the surface of baked cakes of your choice.
Title: Chocolate Earthquake Cookies
Ingredients:
- 8 unsalted butter
- 4 eggs
- 4 sugar
- 2 vanilla extract
- 2 flour
- 2 baking powder
- 2 salt
- 1/4 powdered sugar
- 1
Instructions:
1. Melt chocolate and butter over low heat in a heavy saucepan until chocolate is almost melted, stirring frequently.
2. Remove from heat and let chocolate finish melting, then cool.
3. In a large bowl, whisk eggs until well beaten.
4. Whisk in sugar, vanilla, and melted chocolate mixture.
5. Add flour, baking powder and salt, and whisk until smooth.
6. Chill the mixture until firm, at least 2 hours, and up to 24 hours.
7. When ready to bake, preheat oven to 350 degrees F.
8. Lightly butter one or two baking sheets.
9. Place powdered sugar in a small bowl.
10. Using about a teaspoon of the cookie dough, roll it between your palms to shape into a ball.
11. Roll the ball in powdered sugar to coat, then place on baking sheet, you should be able to get a dozen on a sheet.
12. Bake for 12 minutes, switching placement of baking sheets at half point if you are baking 2 sheets at once.
13. Cool slightly before removing to wire rack to finish cooling.