lumicero/recipes-ing2inst huggingface dataset:
Title: DEBBIE'S OATMEAL COOKIES
Ingredients:
- 1 shortening
- 1 brown sugar
- 1 sugar
- 2 eggs
- 1 vanilla
- 1/2 cinnamon
- 1 1/2 all-purpose flour
- 1 salt
- 1 baking soda
- 3 quick-cooking oats
- 1 walnuts
Instructions:
1. Cream shortening and sugars. Add eggs and vanilla. Beat well until creamy. Add flour, salt, and soda, which has been sifted together. Then add oatmeal and nuts. This makes a very stiff dough. Can refrigerate to stiffen dough a bit. Drop by teaspoons onto ungreased cookie sheets. Bake at 350 for about 10 minutes until golden brown.
2. Let cool 5 minutes on sheet and remove to a wire rack for complete cooling. Store in a tight tin.
Title: Banana Cake
Ingredients:
- 1 raisins
- 3/4 water
- 1/2 butter
- 1/4 powdered milk
- 3 bananas
- 1/4 water
- 1 vanilla
- 2 eggs
- 1/4 flour
- 1 1/2 baking soda
- 1 cinnamon
- 2 clove
- 1/4 salt
- 1 lemon juice
- 1/4 baking powder
- 1 1/2
Instructions:
1. Boil raisins and water together to get 1/4 cup raisin juice.
2. Cream together butter and and powdered milk.
3. Add bananas, raisin water, vanilla, lemon juice eggs and finely chopped nuts.
4. Blend in dry ingredients bake in 9x10-inch cake pan at 350° for 30-40 minutes.
Title: Jamm’n Jamaican Pudd’n
Ingredients:
- 1 coconut
- 3 half-and-half
- 1/4 arborio rice
- 1/3 brown sugar
- 1/2 salt
- 1 vanilla extract
- 1/2 dark raisin
- 1/4 ground ginger
- 1 mango
- 1 lime juice
- 1 butter
Instructions:
1. Puncture the soft top part of the coconut with a long nail or ice pick and drain liquid into a small dish or measuring cup.
2. Crack the coconut using a hammer and separate the white meat from the shell. Peel off the thin brown skin; strain the reserved coconut liquid through a fine sieve to remove any impurities. Measure liquid, if there is not ½ cup of liquid additional water may be added to equal ½ cup. Using half the coconut meat (approximately 4 oz weight) puree the coconut with the liquid. This mixture should measure 1 cup approximately.
3. Grate the remaining coconut with the medium blade of a food processor or on a medium hand grater, reserve ½ cup grated coconut and package the remaining and store in freezer or refrigerator for other uses.
4. Preheat oven to 300 degrees and butter a 2 quart oven proof casserole.
5. Add the coconut slurry, half and half, rice, salt and brown sugar; place in preheated oven and bake for 2 hours making sure to stir every 30 minutes to prevent the rice from settling to the bottom.
6. The last 30 minutes of cooking, stir in the vanilla extract, raisins and ginger. Sprinkle with the reserved ½ cup grated coconut.
7. While the pudding is cooking, peel and dice mango over blender jar to capture all the juices; add the lime juice and puree together in a blender. Pour into small dish, cover and refrigerate until serving time.
8. Serve the pudding warm from the oven topped with a spoon or so of the mango puree.
Title: Frangelico Frosting
Ingredients:
- 6 butter
- 1 powdered sugar
- 3
- 2 -3
Instructions:
1. In a large bowl; cream the butter and the powdered sugar.
2. Add the Frangelico and the coffee.
3. Beat until smooth.
Title: Lemon Cupcakes With Cream Cheese Icing
Ingredients:
- 18 water
- 1 lemon flavor instant pudding and pie filling
- 4 confectioners' sugar
- 2 cream cheese
- 3 butter
- 16 lemon juice
- 8
- 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees. Beat cake mix with water, egg whites and oil. Add dry pudding mix and beat in a large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin tins.
2. Bake 21-24 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
3. Meanwhile, beat sugar, cream cheese, butter and lemon juice with electric mixer on low speed until well blended. Frost cupcakes.
Title: Pudding Mix Winter Fruit Salad
Ingredients:
- 2 pineapple tidbits
- 1 instant lemon pudding
- 1 bananas
- 3 pears
- 1 apricots
- 1 mandarin oranges
- 1
Instructions:
1. Drain pineapple, reserve juice. Dissolve orange juice concentrate in the pineapple juice.
2. Mix instant pudding into the juice, add sliced bananas, pears, apricots, and peaches (bite sizes). Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.
Title: Tangy Crescent Nut Tart
Ingredients:
- 1 sugar
- 1 flour
- 1/4 lemon peel
- 2 -3 lemon juice
- 3 -4 vanilla
- 1 eggs
- 4 hazelnuts
- 1 walnuts
- 1 powdered sugar
- 1 -2
Instructions:
1. Lightly grease a 10 inch tart pan with removable bottom. Separate dough into 8 triangles. Place in greased pan; Press into bottom and up sides to form crust. Firmly press perforations to seal.
2. Bake in preheated 350 degree oven 5 minutes. Cool 5 minutes; gently press sides of warm crust to top of pan.
3. In large bowl, combine sugar, flour, lemon peel, lemon juice, vanilla and eggs; beat 3 minutes at medium speed. Stir in coconut and hazelnuts. Turn filling into partially baked crust.
4. Bake and additional 25 to 30 minutes or until filling is set and crust is golden brown. Cool completely.
5. Store in refrigerator. Makes 12 servings.
Title: Peanut Butter Brownies
Ingredients:
- 1 1/2 butter
- 3/4 cocoa powder
- 4 eggs
- 2 sugar
- 1 vanilla
- 1 1/2 flour
- 1/2 salt
- 18 peanut butter
- 1/3 milk
- 10 marshmallows
- 2 powdered sugar
Instructions:
1. In saucepan, melt 1 c butter, stir in 1/2 c cocoa til smooth. Remove from heat. In a mixing bowl, combine eggs, sugar, and vanilla; beat 1 minute.
2. Combine flour and salt in another bowl and gradually add to egg mixture. Add cocoa mixture and mix to combine. Transfer to a greased 15x10x1" pan. Bake at 350 for 18-22 min or til toothpick comes clean.
3. Meanwhile, place peanut butter in a bowl and microwave uncovered at 50% power for 2 min, stirring once. Stir til blended. Spread over warm brownies. Refrigerate 45 min or til peanut butter is set.
4. Place remaining cocoa in a heavy saucepan. Stir in milk til smooth; add marshmallows and remaining butter. Cook and stir til melted. Remove from heat and gradually stir in powdered sugar. Spread over peanut butter. Refrigerate at least 30 minutes.
Title: Butter Pecan Cookies II
Ingredients:
- 1 butter
- 2/3 margarine
- 1 brown sugar
- 2 egg
- 1/2 all-purpose flour
- 1 1/2 salt
- pecan halves
Instructions:
1. In a large bowl, cream butter, brown sugar; add egg and mix until well blended.
2. Slowly add flour and salt and mix well.
3. Cover and refrigerate for at least one hour.
4. Preheat oven to 375°F.
5. Roll 1-inch pieces of dough into balls and place 2-inches apart on cookie sheets.
6. Flatten balls with the bottom of a glass dipped in flour.
7. Press a pecan into top of dough.
8. Bake 10 to 12 minutes until lightly colored.
Title: Orange-Choc Cupcakes W/ Nutella Ganache Filling and Hazelnut
Ingredients:
- 1/2 unsalted butter
- 2 sugar
- 4 extra-large eggs
- 1/4 orange zest
- 3 all-purpose flour
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1 kosher salt
- 1/4 buttermilk
- 3/4 pure vanilla extract
- 1 shortening
- 2 butter
- 1/2 confectioners' sugar
- 1/2 heavy cream
- 5
- 6
- 8
- 1/2
Instructions:
1. For the cupcake:
2. Preheat the oven to 350°F.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
4. Add the eggs, one at a time, then the orange zest.
5. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl.
6. In another bowl, combine the orange juice, buttermilk, and vanilla.
7. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
8. Melt the chocolate and add into the orange batter.
9. Pour 2/3 full into the cupcake wrappers, smooth the top, and bake for 22 to 25 minutes, until a cake tester comes out clean.
10. For the Hazlenut Buttercream Frosting:
11. Cream butter and shortening with mixer for 3 minutes on high speed.
12. Add Frangelico.
13. Gradually add sugar, one cup at a time, beating well on medium speed.
14. Scrape sides and bottom of bowl often.
15. Mix on high speed for 5 minutes.
16. For the Nutella Ganache:
17. Melt the Nutella and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
18. After the cupcakes have had a chance to cool, scoop out the tops of the cupcakes with a melon baller and cut off the “cone” part of the middle.
19. Drizzle in the Nutella ganache and replace the top of the cupcake.
20. Spread with the hazelnut frosting.
21. You can decorate them with leftover orange rind, but that’s optional.
Title: Cherry Caramel Bread Pudding
Ingredients:
- 1/2 baguette
- 1 1/2 eggs
- 5 salt
- 1 milk
- 1
- 2
Instructions:
1. Preheat oven to 350°F Arrange the bread in an 8 inch square baking dish sprayed with cooking spray. Scatter the cherries on top. Using your fingers, toss the mixture so the cherries and bread pieces are mixed.
2. In a large bowl or blender, whisk the eggs with the salt, caramel and milk. Heat the caramel and milk slightly if the caramel is too stiff to work with.
3. Pour egg mixture over the bread in the baking dish. Be sure all pieces of bread are submerged.
4. Let stand/soak for 1 hour, pressing on the bread if necessary to soak up the egg mixture.
5. Bake until the custard is set and golden, about 45 minutes. Let stand 5 to 10 minutes before serving.
Title: Strawberry & Ricotta Shortcakes
Ingredients:
- 2 plain flour
- 1/4 caster sugar
- 1 baking powder
- 1 salt
- 5 1/2 unsalted butter
- 7/8 caster sugar
- 1 ricotta cheese
- 2 vanilla essence
- 4 1/2 strawberries
- 1 icing sugar
- 10 1/2
Instructions:
1. First, make the shortcakes. With an electric mixer, fitted with the paddle attachment, mix the flour, sugar, baking powder and salt.
2. Add the butter and beat until the mixture looks like coarse meal.
3. Add the cream and beat until the mixture comes together.
4. Turn out the dough onto a lightly floured surface and form into a 15cm square about 3cm thick. Refrigerate for an hour.
5. Preheat the oven to 180°C.
6. Using a 5cm biscuit ring, cut out 9 cakes.
7. Place on a baking tray and bake for 20-25 minutes until brown.
8. Cool on a cake rack.
9. Make the ricotta cream by whipping the thickened cream with the sugar.
10. Fold in the ricotta and vanilla.
11. Slice each shortcake in half and fill with the strawberries and ricotta cream.
12. Dust with icing sugar.
Title: Passion Fruit and Lemon Fridge Tart
Ingredients:
- 1 water
- 1 passion fruit
- 1
- 8
Instructions:
1. Grease a 20 cm (8inch) dish.
2. Line it with a layer of biscuits.
3. If using fresh grenadilla, put the pulp and seeds in a microwave container. Zap for a couple of minutes in the microwave to break down any enzymes.
4. Dissolve the jelly with the boiling water.
5. Add the condensed milk and the grenadilla pulp.
6. Smooth it on top of the biscuits.
7. If you wish, you could add a layer of biscuit crumbs to give a crust.
8. Refridgerate for a few hours or overnight.
Title: Kyotofu's Chocolate Soufflé Cupcakes (Recipe from New Yo
Ingredients:
- 2 dark chocolate
- 1/2 unsalted butter
- 1 white miso
- 3 eggs
- 3/4 powdered sugar
- 1/4 bread flour
- 1/4 all-purpose flour
- 3 1/2 cocoa powder
- 1 1/4 baking powder
- 1/4 silken tofu
- 1/4 soymilk
Instructions:
1. Preheat oven to 325°F
2. Melt chocolate, butter, and miso in double boiler over low heat, stirring occasionally. When only small lumps remain, remove from heat and stir until completely smooth. Whip eggs until they reach “ribbon stage,” then pour chocolate mixture into mixing bowl with the eggs, varying the mixing speed to incorporate chocolate.
3. Combine all dry ingredients in a bowl, mixing together with hands or a whisk. Fold the dry ingredients into the chocolate, mixing until fully incorporated. Add tofu and soy milk slowly, mixing until fully incorporated.
4. Scoop batter almost to the top of 24 wax-lined mini–panettone cups arranged on a baking sheet.
5. Bake for 20 minutes, rotating tray halfway through, until center springs back when touched. Dust with confectioners’ sugar if desired.
Title: Poppyseed Sherry Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 canola oil
- 3/4 sherry wine
- 3/4 poppy seeds
- 3 powdered sugar
Instructions:
1. Preheat oven to 350degrees. Grease and flour Bundt pan.
2. Combine all ingredients in a large bowl and mix well until blended. Batter should be thick.
3. Pour into pan and bake for 50- 55 minutes.
4. Invert Bundt pan onto a plate when cooled and sprinkle with powdered sugar. Enjoy.
Title: Pineapple Cherry Ice Cream
Ingredients:
- 2 1/2 sugar
- 1 cherry gelatin
- 2 water
- 4 milk
- 4 crushed pineapple
- 1 lemon juice
- 1/3
Instructions:
1. In bowl, dissolve sugar and gelatin in boiling water. Refrigerate for one hour until cool.
2. Stir in milk, cream, pineapple and lemon juice; mix well.
3. Fill cylinder of ice cream freezer 2/3rds full. Freeze according to manufacturer's directions.
Title: Earthquake Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 salt
- 1/4 baking soda
- 2 cinnamon
- 1 ground cloves
- 1 ground ginger
- 1
Instructions:
1. Place the shortening and sugar into a mixing bowl and rub or beat with a spoon until the mixture is light and fluffy.
2. Add the egg and the molasses and beat well.
3. Sift flour before measuring, then sift again with the dry ingredients so that they are mixing well.
4. Add the flour mixture to the shortening mixture and mix well.
5. Refrigerate the dough for at least 1 hour.
6. Preheat the oven to 375°F.
7. Shape the dough into 1-inch balls.
8. Roll each ball in granulated sugar.
9. Place the balls 2-inches apart on an ungreased cookie sheet.
10. Bake the cookies at 375° for 8-10 minutes or until lightly browned.
11. Remove from the oven and allow them to cool slightly (about 2 minutes).
12. Remove from the cookie sheet to wire racks to cool completely.
Title: White Chocolate Bread Pudding
Ingredients:
- 10 half-and-half
- 1 1/2 milk
- 1 heavy whipping cream
- 1/2 eggs
- 7 sugar
- 1 unsalted butter
- 1/2 pure vanilla extract
- 2 cinnamon
- 1 baking powder
- 2 all-purpose flour
- 1/4 salt
- 1/8 white chocolate
- 1 currants
- 1/2 frozen raspberries
- 1 confectioners' sugar
- 1/2 ground cinnamon
- 1/4 raspberries
Instructions:
1. Preheat oven to 350°F Lightly grease a 13x9 inch pan or baking dish.
2. In a large mixing bowl, place bread chunks. In a separate bowl, mix together light cream, milk, heavy cream, eggs, sugar, melted butter, vanilla, cinnamon, baking powder, flour, and salt. Pour over bread and let stand 10 minutes or so to absorb. Fold in white chocolate and currants or frozen raspberries.
3. Spoon into prepared pan. Bake until firm to the touch, about 35 to 45 minute Dust top with little confectioners sugar and cinnamon. Garnish with whipped cream.
Title: Raspberry Bars
Ingredients:
- 1 butter
- 1/3 sugar
- 2 flour
- 2 icing sugar
- 1 walnuts
- 4
- 1/2
Instructions:
1. Cream the butter and the sugar.
2. Beat in the yolks, then stir in the flour, 1/2 cup at a time.
3. Press half the dough into a 9 inch square pan.
4. Spread with jam and top with the remaining dough.
5. Sprinkle with icing sugar and nuts.
6. Bake at 375 degrees for 30 minutes.
7. Cut into bars when cooled.
8. Sprinkle with extra powdered sugar, if desired.
Title: Speculaas
Ingredients:
- 3 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 1 1/2 cinnamon
- 1 ginger
- 3/4 cardamom
- 1/4 mace
- 1/4 white pepper
- 1/4 clove
- 6 butter
- 1 light brown sugar
- 1/3 water
- sugar
Instructions:
1. Preheat oven to 325 degrees.
2. Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
3. Cream butter and brown sugar until light and fluffy.
4. Beat in half the flour mixture. Beat in water, then remaining flour mixture.
5. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
6. Dust surface and springerle mold (or rolling pin) lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet.
7. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
8. Place 1 sheet of cookies in the oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes.
9. Let cool on sheets on wire racks.
10. Cookies will keep, covered, for up to 1 week.
Title: Sooz's Supernatural Brownies
Ingredients:
- 16 unsalted butter
- 1 instant espresso powder
- 1 vanilla extract
- 4 dark chocolate
- 4 jumbo eggs
- 1/2 salt
- 1 dark brown sugar
- 1 granulated sugar
- 1 all-purpose flour
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease a 13x9 inch baking pan, and line with aluminum foil or buttered parchment paper.
3. In a small bowl mix the espresso powder with the vanilla extract until powder dissolves.
4. In the top part of a double boiler set over barely a simmering water, melt the butter and the chocolate pieces together. Remove from heat, and let cool for 15 minutes.
5. In a large bowl, beat the eggs, and whisk in the salt, sugars and vanilla mixture. Fold in the flour until just combined. Stir in the morsels. Pour the batter in the prepared pan.
6. Bake for 35 to 40 minutes or until the surface looks shiny and begins to crack. To test doneness, insert a toothpick into the center. It should come out with a few moist crumbs. Let the brownie cool in the pan on a rack before cutting and serving.
Title: Raspberry and Lychee Sorbet (Thermomix)
Ingredients:
- 500 -600 lychees
- 160 frozen raspberries
- 120 sugar
- 100
- 1
Instructions:
1. Mill the sugar on Speed 9 for 6 secs til you have fine icing sugar.
2. Add fruit to bowl, along with egg white if using and 500g ice.
3. Bring speed up to 10, use spatula to move the mixture around for up to 30 secs until the mixture moves by itself.
4. Taste and check for sweetness levels and consistency to your liking, then add up to 100g more ice through the lid while on Speed 10 for up to another minute or longer. The raspberry seeds need that extra bit of time if you'd like a smoother texture.
5. Eat immediately or freeze in a container, then churn once more on Speed 8 just before serving. I have tried putting the mixture back in the freezer after the second churn to keep it for a longer period without needing to process it again before eating, and that seems to work pretty well.
Title: Moist Low Fat Chocolate Cake
Ingredients:
- 3 flour
- 1 Splenda granular
- 2 baking soda
- 1 salt
- 6 unsweetened applesauce
- 1/4 cold water
- 1/2 white vinegar
- 2 vanilla
- 2
- 1
Instructions:
1. Mix dry ingredients together in large bowl.
2. Mix wet ingredients together in separate bowl.
3. Add wet to dry a little at a time, stirring as you add.
4. Pour batter into a very well greased bundt cake pan (this is a sticky cake), bake at 350 degrees F for 35-40 minute.
5. Serve w/ fat free cool whip or any other frosting or drizzle you choose.
Title: Chunky Chocolate Gobs
Ingredients:
- 3/4 unsalted butter
- 1/3 butter flavor shortening
- 1 granulated sugar
- 2/3 dark brown sugar
- 2 eggs
- 2 vanilla extract
- 2 all-purpose flour
- 2/3 baking soda
- 1 salt
- 1/4
- 2
- 3
- 1 -2
Instructions:
1. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating until blended.
2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and desired amount of chocolate morsels. Chill dough 30 minutes.
3. Drop dough by 1/4 cupfuls 2" apart onto baking sheets lined with parchment paper. Bake at 350° for 10 to 12 minutes or until barely set. Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely.
Title: Rhubarb Strawberry Apple Crisp
Ingredients:
- 2 rhubarb
- 2 apples
- 2 strawberries
- 1 white sugar
- 1/2 water
- 1/2 brown sugar
- 1/2 flour
- 1/2 oats
- 1/2 margarine
- 1/2 nutmeg
- 1/2 salt
- 1/2 cinnamon
Instructions:
1. Peel and cup up apples. Place in pot with 1/2 cup water. Cook over medium heat until tender and all liquid has evaporated - about 20 minutes.
2. Wash and cut rhubarb into 1 inch lengths. Wash and half strawberries. Add rhubarb, strawberries and one cup of white sugar with the apples. Turn into a glass casserole dish.
3. Blend brown sugar, flour, oats, margarine and spices together until crumbly. Spread mixture over top of the fruit. Bake at 350 degrees for 30 - 40 minutes.
Title: Oatmeal Pb Cookies
Ingredients:
- 1/4 peanut butter
- 1/2 flax seed
- 1/4 oatmeal
- 1 chocolate chips
- 1/4 baking soda
- 1/4 Splenda granular
- 3 water
Instructions:
1. preheat oven to 350.
2. mix flaxseed with water and set aside.
3. mix all dry ingredients first.
4. add in chocolate chips and flaxseed/water mixture.
5. bake for 8-12 minutes at 350 degrees.
Title: Papa Great's Chocolate Fudge Birthday Cake
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 baking soda
- 2 salt
- 1 eggs
- 2 milk
- 1 vinegar
- 1 vanilla extract
- 1/2 coffee
- 1
Instructions:
1. Heat oven to 350°F Prepare two 9-inch round baking pans. Spray the pans with cooking spray that has flour in the formula. Cover the bottom of the pans with a circle of parchment, then spray again.
2. Sift together sugar, flour, cocoa, baking powder, baking soda and salt in the mixing bowl.
3. In another bowl mix the eggs, milk, oil and vanilla.
4. Add the liguids to the dry mixture and beat on medium speed of mixer 2 minutes.
5. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
6. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
7. (We used the Hershey's Especially Dark Chocolate Frosting recipe- it was perfect!).
Title: Beehives
Ingredients:
- 1 egg
- 1 white sugar
- 2
Instructions:
1. Set oven to moderate 180°C (350°F).
2. Grease a baking (cookie) sheet.
3. Break egg into a small mixing bowl and beat until it is thick and pale lemon coloured and the beaters leave a 'trail' through the mixture.
4. Gradually add the sugar, beating well after each addition.
5. Fold in the coconut.
6. Now, spoon some of the mixture into an egg cup (or a glass of a similar shape and size).
7. DO *NOT* PRESS DOWN FIRMLY - merely tap very lightly with one finger just to smooth it off.
8. Then, turn the egg cup upside down over the baking sheet and, holding it very slightly above the surface, tap the side sharply with a knife to release the mixture onto the sheet.
9. Repeat.
10. Bake on the centre shelf of a pre-heated 180°C (350°F) oven for 15-20 minutes or until beehives are golden brown.
11. Remove from oven when cooked and gently use a knife to loosen the beehives from the baking sheet.
12. Transfer to a wire rack to cool.
13. When cool, store in an airtight biscuit (cookie) tin.
Title: Chocolate Chess Cake (Ooey-Gooey Bars)
Ingredients:
- 1 margarine
- 1/2 egg
- 1 cream cheese
- 1 powdered sugar
- 1 eggs
- 2 vanilla
- 1 1/2 pecans
- 1/2
Instructions:
1. Bottom: Melt margarine in 9X13”pan.
2. Beat egg into margarine, then sprinkle in cake mix.
3. Mix well with fork and press down in pan until evenly spread.
4. Topping: Beat the frosting ingredients well and pour onto cake mixture.
5. Bake at 350º for 40-45 minutes.