lumicero/recipes-ing2inst huggingface dataset:
Title: Ischlers
Ingredients:
- 3/4 sugar
- 3/4 whole wheat flour
- 2 unsalted butter
- 16 lemon juice
- 3 lemon zest
- 2 heavy cream
- 1 1/2 bittersweet chocolate
- 3/4 bittersweet chocolate chips
- 8
- 1 1/2
- 3/4
Instructions:
1. MAKE DOUGH:
2. Pulse almonds and sugar in a food processor until the texture of coarse meal. Transfer to a bowl.
3. Pulse flour and butter in food processor until the consistency of coarse meal.
4. Add yolks and lemon juice; pulse.
5. Add almond mixture and lemon zest and pulse until dough comes together. Remove from processor and knead once or twice to combine.
6. Pat into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours and up to overnight.
7. BAKING COOKIES -- 2+ hours later:
8. Preheat oven to 350 degrees.
9. On a lightly floured surface, roll out dough 1/4-inch thick.
10. Using a 2-inch round cookie cutter, cut rounds and place on a parchment-lined baking sheet.
11. Bake until golden brown on edges, about 18 minutes.(Be careful! These little discs burn fast!).
12. Let cool.
13. GANACHE - can me made ahead while dough in fridge or later while baking:
14. Bring cream to a boil and pour over chocolate.
15. Let stand 5 minutes; stir until smooth.
16. Let cool.
17. Whisk until thick.<~ I don't b/c I always get a weird texture.
18. MAKING YUMMY SANDWICHES = Assembly line family time:
19. Spread 1 teaspoon jam onto one cookie,
20. Then sandwich with a second cookie.
21. Spread with a bit of ganache on top.
22. OR-.
23. ganache in the center & Jam on top shows the pretty jam color, but can't stack them
24. Chill before serving.
Title: Persimmon Flan
Ingredients:
- 1/2 sugar
- 1 piloncillo cone
- 1 lemon juice
- 1/2 cinnamon stick
- 10 piloncillo cone
- 1/2 evaporated milk
- 1/2 sugar
- 12 cinnamon
- 1 vanilla
- 1/2 eggs
- 1 lemon
- 4 sugar
- 1 water
- 1/2
- 1
- 1/4
Instructions:
1. A day ahead, make the persimmon puree.
2. Put all ingredients for the puree in a large saucepan and bring to a boil over medium heat; cook for 3 to 4 minutes if fruit is very ripe and soft, up to 10 minutes if less ripe.
3. Pour into a glass bowl, cover, and refrigerate overnight.
4. Purée in a food processor and pass through a sieve to remove solids.
5. The next day, make the custard.
6. Place piloncillo and evaporated milk in a heavy saucepan over medium heat and cook, stirring, until piloncillo dissolves; set aside.
7. Place sugar, cinnamon, and vanilla in bowl of an electric mixer and blend while adding eggs, one at a time, then persimmon purée. Blend in piloncillo mixture and lemon juice.
8. Preheat oven to 350F degrees.
9. In a saucepan, heat sugar and water over medium heat for 15 to 20 minutes, stirring, until mixture turns amber in color and reaches 325F to 355F degrees on a candy thermometer.
10. Immediately pour 1 to 2 tablespoons of caramel in bottom of 8 four-ounce glass baking cups.
11. Let cool briefly, then pour custard on top. Place cups in a water bath, cover with foil, and bake until a knife inserted in center of custard comes out clean, about 45 minutes.
12. Chill before unmolding.
Title: Gold Cake With Easy Fudge Frosting
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 vanilla
- 3 eggs
- 1 salt
- 4 baking powder
- 2 1/4 unsifted flour
- 1 milk
- 4 butter
- 3 salt
- 1/8 vanilla
- 1 confectioners' sugar
- 2 1/2 milk
- 1/4
Instructions:
1. For cake: In a bowl, cream butter until light. Gradually beat in sugar and vanilla. Beat in eggs, one at a time. Add salt and baking powder, mixing well.
2. Add unsifted flour alternately with milk, beginning and ending with flour. Pour the satiny batter into a greased and floured 13x9x2-inch baking pan. Bake in a preheated 350-degree oven for 25 minutes, or until a cake tester comes out clean. Let cake cool in pan on rack. Frost.
3. For frosting: In the upper half of a double boiler, over hot water, melt chocolate with butter. Stir in salt and vanilla. Remove from heat and blend in confectioner's sugar alternately with milk, beating smooth after each addition, until the consistency that will spread nicely. Spread over cooled cake.
Title: Grahams Toffee
Ingredients:
- 8 chocolate graham crackers
- 2 butter
- 4 1/2 cocoa powder
- 1 salt
- 1 marshmallows
- 1/2
- 12
Instructions:
1. COMBINE butter, condensed milk, cocoa powder, and salt in a saucepan. Boil mixture over medium heat, stirring constantly, for about 5 minutes.
2. ADD chocolate and marshmallows. Mix well until marshmallows are melted. Add chopped chocolate Grahams. Cool.
3. SCOOP 1 tablespoon of the mixture and drop onto a wax paper. Repeat the procedure for the rest of the mixture.
4. CHILL and serve.
Title: Squashy Banana Bake
Ingredients:
- 3 bananas
- 2 cinnamon
- 2
Instructions:
1. Preheat oven to 350 degrees farenheit.
2. Mash the bananas and mix in the squash and cinnamon. Pour into a 2 qt casserole.
3. Bake for about 45 minutes until starting to brown around the edges.
4. Let cool slightly and serve.
Title: Easy Bisquick Strawberry Shortcake
Ingredients:
- 1 strawberry
- 1/4 sugar
- 1 Bisquick
- 2 sugar
- 1/3 milk
Instructions:
1. Slice strawberries and mix with 1/4 cup sugar. Set aside.
2. Mix the Bisquick, 2 tablespoons sugar, and milk.
3. Drop onto a cookies sheet in four equal-sized cakes.
4. Bake at 425°F for 10-12 minutes, until lightly brown.
5. Split each cake in half, and spoon strawberry slices into the middle. Top with a few more strawberries and a drizzle of the strawberry juice, followed by whipped cream.
Title: Chocolate Cannoli Cake
Ingredients:
- 1 reduced-fat ricotta cheese
- 1 sugar
- 1/4 brewed coffee
- 1 sugar
- 2 brewed coffee
- 1/2 canola oil
- 1 egg
- 1/2 cider vinegar
- 1/3 vanilla extract
- 1/3 all-purpose flour
- 1 whole wheat flour
- 1 baking powder
- 1 salt
- 1
- 1/2
- 1/3
- 2
- 1/2
Instructions:
1. In a small bowl, combine the egg white, ricotta cheese, sugar, coffee, and orange peel. Stir in chocolate chips and set aside.
2. In a large mixing bowl combine the first 8 batter ingredients. Beat until well blended. Combine the flours, cocoa, baking powder, and salt; gradually beat into sugar mixture until blended.
3. Transfer to a 13x9 inches baking dish coated with cooking spary. Top with heaping tablespoons of ricotta mixture; cut through batter with a knife to swirl.
4. Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes clean. Cool on a wire rack. Refrigerate any leftovers.
Title: Chocolate Layer Log
Ingredients:
- 1/2 eggs
- 1/2 self-rising flour
- 2 milk
- 3/4 white chocolate
- 1/4 milk
- 2 butter
- 2 3/4 confectioners' sugar
- 2
- 2/3
- 3/4
- 2
Instructions:
1. Preheat oven to 350 degrees F/ 180 degrees Celsius.
2. Grease and line (with parchment or wax paper) the inside of the food cans.
3. Beat together the margarine and sugar in a bowl until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Strain together flour and cocoa powder and fold into mixture, fold in milk.
6. Divide the batter into the prepared cans, stand the cans on a cookie sheet and bake for 40 minutes or until springy to the touch.
7. Leave to cool for about 5 mins in the cans, then turn out and cool completely.
8. While the cake cools, make the frosting.
9. Over low heat, gently heat the chocolate and the milk, until chocolate has melted, remove from heat and let it cool slightly.
10. Beat together butter and confectioners' sugar until light and fluffy.
11. Beat in the orange liqueur, gradually beat in the chocolate mixture.
12. To assemble, cut both cakes into 1/2 inch slices lenghtwise, then reassemble by sandwiching the slices together with some of the buttercream and then attaching the 2 cakes.
13. Place the cake on a serving plate, and spread the remaining frosting over the top and sides and sprinkle top with chocolate shavings.
14. Tip: Serve the cake cut diagonally into slices.
Title: Berry Cheesecake
Ingredients:
- 1 flour
- 1/3 brown sugar
- 1/2 butter
- 2 pecans
- 8 cream cheese
- 1 1/2 confectioners' sugar
- 2 berries
- 2
Instructions:
1. In a food processor pulse together flour, sugar, butter and nuts.
2. Dump mixture on a cookie sheet (I use a silpat mat) and spread mixture into a 1/4 inch layer press crust together it will be very compact.
3. Bake at 350° 10 to 15 min until slightly browned. Remove and cool completely crust will resemble a large crisp cookie.
4. Mix together cream cheese and confectioners sugar.
5. Fold in Whipped cream.
6. Sread on cooled crust,.
7. Top with fruit of choice.
Title: Mandarin Cottage Cheese Salad
Ingredients:
- 1 low fat cottage cheese
- 1 mandarin oranges in light syrup
- 4 lettuce leaves
Instructions:
1. Place 4 lettuce leaves on 4 salad plates.
2. Add 1/4 c cottage cheese on top of lettuce.
3. Top with Mandarine Oranges, Drizzle with mandarine orange juice.
4. Serve.
Title: Fresh Peach and Blueberry Cobbler
Ingredients:
- 3 fresh blueberries
- 1 cinnamon
- 2 cornstarch
- 1 white sugar
- 1/3 baking powder
- 1 flour
- 2/3 butter
- 1/4 hot water
- 1/4
Instructions:
1. Bring a large pot of water to boil, and have a large bowl with cold (ice) water standing by. Drop the peaches into the boiling water one a time. Keep them in there for no more than a minute, then take out and immediately put into cold water. The skins will slide right off!
2. Slice peaches into a prepared baking dish. Add blueberries. Mix 1 tsp of the cinnamon and all of the cornstarch. Note, I do not add additional sweetener to the fruit, but you might want to if they are not ripe, or not in season.
3. Melt the butter and let it cool a bit. Mix together the baking powder, the additional cinnamon, sucanat (which is dried sugar cane juice and is AWESOME), almond flour (or you can go half almond flour with wheat flour, or just go with wheat flour), and butter. Add the hot water until it is the conisistency of a sweet bread batter. Pour over your fruit and bake at 425 for 30-40 minutes or until the top is golden brown.
Title: Toffee Chip Snickerdoodles
Ingredients:
- 2 1/2 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 2 sugar
- 1 ground cinnamon
- 1 butter
- 2 eggs
- 1 vanilla extract
- 1/4
- 1
- 2/3
Instructions:
1. Preeat oven to 350. Grease baking sheets or line with parchment paper.
2. Sift the flour, cream of tartar, baking sode and salt into a medium bowl and set aside.
3. In a small bowl, stir together 1/2 cup of sugar and the cinnamon and set aside.
4. in a large bowl, cream butter and 1 1/2 cups sugar till smooth. Scrape the sides of the bowl as needed during mixing.
5. Add eggs, vanilla and almond extract and mix till blended.
6. Add the flour mixture and mix just till incorporated.
7. Stir in chocolate chips and toffee bits till evenly distributed. Dough will be soft (mine was really soft - I added another 1/4 cup of flour).
8. For each cookie, use a tablespoon to scoop out a rounded spoonful of dough, roll it between the palms of your hands into a smooth ball and roll in cinnamon/sugar mixture to coat evenly.
9. Place cookies 3 inches apart on baking sheets.
10. Bake cookies just till edges are golden but centers are still pale, about 12-14 minutes. If lightly touched, the center of the cookies should feel firm on the surface but soft underneath.
11. The cookies puff up during baking, the deflate to produce wrinkled tops.
12. Cool cookies on baking sheet for five minutes then use a wide spatula to transfer to a wire rack to cool thoroughly.
Title: Chocolate Caliente Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1 1/2 ground cinnamon
- 1 1/2 baking powder
- 1 salt
- 1/4 ground cayenne pepper
- 1/16 butter
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1/2 eggs
- 2 vanilla extract
- 1
Instructions:
1. MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
2. COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.
3. PREHEAT oven to 350º F. Line baking sheets with foil.
4. SHAPE dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.
5. BAKE for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.
6. TIP: tFor a richer chocolate flavor, substitute three 4-ounce bars of NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.
Title: Expresso Chocolate Cupcakes
Ingredients:
- 1 instant chocolate pudding mix
- 1 espresso coffee
- 1 mayonnaise
- 1/2 eggs
- 1 coffee
- 3
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F. Mix together in a large bowl all ingredients except the mini chocolate chips. Using an electric mixer set on medium speed, blend for 2 minutes. Do not over blend. Fold in the mini chocolate chips.
2. Use a small ice cream scoop and fill cupcake liners 2/3 full. Bake 18-20 minutes and use a tooth pick or cake tester method. Note: Sometimes cake tester might hit a chocolate chip, so I go in rather sideways when checking for doneness. Cool and frost with your favorite Chocolate Butter Cream Icing.
Title: Pineapple Butterscotch Pastry
Ingredients:
- 4 frozen puff pastry shells
- 2/3 dark brown sugar
- 2 cornstarch
- 1 all-purpose flour
- 1/8 salt
- 2 skim milk
- 2 unsalted butter
- 2 unsalted margarine
- 1 vanilla extract
- 1/2 pineapple chunk
Instructions:
1. Bake puff pastry shells, according to package directions.
2. Combine sugar, cornstarch, flour, and salt in a heavy non-reactive saucepan.
3. Whisk in milk and egg yolks.
4. Whisk constantly over medium high heat until mixture just comes to a boil.
5. Immediately remove from heat.
6. Stir in butter and vanilla, until butter is melted.
7. Transfer to a serving bowl.
8. Press plastic wrap over pudding surface to prevent skin from forming.
9. Cool slightly.
10. Spoon pineapple into prepared pastry shells; top with pudding and chopped macadamia nuts.
Title: Blackberry Cobbler
Ingredients:
- 1 1/3 sugar
- 1/2 flour
- 1/2 butter
- 2 vanilla
- 2 fresh blackberries
- 0.5 frozen blackberries
- 1 sugar
Instructions:
1. Stir together first 4 ingredients in a large bowl.
2. Gently stir in blackberries until sugar mixture is crumbly.
3. Spoon mixture into a lightly greased 11x7 baking dish.
4. Cut 1 piecrust into 1/2 inch wide strips and arrange diagonally over blackberry mixture. Sprinkle with 1 tablespoon sugar.
5. Bake at 425º for 45 minutes or until crust is golden brown and center is bubbly.
6. Serve with ice cream or freshly whipped sweetened cream, if desired.
Title: Napoleons
Ingredients:
- 2 puff pastry
- 1/4 powdered sugar
- 1 vanilla
- 1
- 2
- 1
Instructions:
1. Sugar syrup is made by placing the 2 tbsp.
2. sugar with 1/4 cup water and bring to a boil and reduce until you have the 2 tbp.
3. s needed for recipe.
4. Pre set oven to 425 degrees.
5. Roll out puff pastry.
6. (this you can prepare or by frozen at the grocery store) Roll out thin as possible to a large rectangle.
7. Place onto a large baking sheet, letting it over hang on all sides slightly.
8. Prick the dough all over well.
9. Chill ten minutes.
10. Bake chilled cold dough for 12 minutes until lightly browned.
11. Loosen pastry and turn over and then place back onto the baking sheet with bottom up-- Place back in the oven another 6 minutes.
12. Transfer to a wire rack and cool.
13. When cool, trim edges, and the make three even long strips.
14. This pastry should be thoroughly cooked, so it is a nice deep brown and crisp.
15. Crush all the trimmings and set aside for decoration around the outside edges when finished.
16. Spread two strips of pastry with jam.
17. Spread half the whipped cream over one jam covered portion.
18. Place the second jam strip onto the whipped cream one.
19. Press down slightly so it won't slide off the first layer.
20. Spread the reaming whipped cream onto the second layer and top with the third plain layer.
21. Press again to adhere.
22. Make icing with ppowdered sugar and just enough of the sugar syrup until it spreads easily.
23. Add the vanilla.
24. Warm the icing until tepid, it should coat a spoon should not be thick, if it is add a bit more water.
25. Spread quickly over the top of the third layer.
26. And at once sprinkle crushed puffed pastry down the top edges on each side.
27. Chill-- Cut into 2 inch slices to serve.
Title: Anko Manju
Ingredients:
- 3/4 cake flour
- 1/3 sugar
- 2 water
- 1/2 baking powder
- 1
Instructions:
1. Form 1-2 tablespoons of bean paste into balls.
2. Mix together water, sugar, and baking powder
3. Sift and slowly stir flour into the mixture (removing all lumps).
4. Knead the dough on a floured board until it
5. has the consistency and softness of an earlobe.
6. Divide the dough into 12 pieces.
7. Wrap the dough completely around each ball and place in a cloth lined steamer.
8. Lightly spray water over the manju for a smoother finish.
9. Steam over high heat for about 10 minutes.
Title: Chocolate and Hazelnut Pastries
Ingredients:
- 1 puff pastry
- 1/4 dark chocolate
- 1/2 cinnamon
- 2 hazelnuts
Instructions:
1. Pre heat oven to 400'F/200'C.
2. Cut sheet of pastry into 4 long pieces.
3. Cover 1/2 of each (from the short end to middle, leaving 1/2' border) with chopped chocolate.
4. Sprinkle over the cinnamon then the nuts.
5. Fold over the other half to enclose the filling. Press down well.
6. Place on a baking sheet and bake for approx 15mins until puffed and golden.
7. Sift over a little icing sugar if desired and serve either warm or cold with some freshly whipped cream.
Title: Brown Sugar Banana Cake
Ingredients:
- 3/4 brown sugar substitute
- 1/2 canola oil
- 2 eggs
- 1/2 plain yogurt
- 3 bananas
- 2 vanilla
- 2 baking powder
- 1 baking soda
- 1/4 banana
- 1 icing sugar
Instructions:
1. Preheat oven to 350°F Grease two 8 or 9-inch cake pans.
2. CAKE:
3. Beat brown sugar blend and oil in an electric mixer. Add eggs, one at a time, beating well after each addition. Add next 6 ingedients. Beat to combine. Fold in chocolate chips. Pour batter into prepared pans.
4. Bake in preheated oven for 30 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack.
5. ASSEMBLY:.
6. Place 1 layer of cake on serving platter. Place sliced banana on top. Place remaining cake on top. Sprinkle with icing sugar if desired.
7. TIPS: for a more decadent version, place 3/4 cup Chipits Semi-sweet chocolate chips in a heat proof bowl. Heat 1/4 cup Carnation fat-free evaporated milk in the microwave for 1 minute and pour over chocolate chips. Let sit 5 minutes, stir until mixture is combined. Drizzle half the mixture over the sliced bananas and bottom half of cake. Place remaining layer on top. Drizzle with remaining chocolate.
Title: Harvey Wallbanger Cake
Ingredients:
- 1 vodka
- 1 instant vanilla pudding
- 1/4 eggs
- 3/4
- 1
- 4
- 1/4
Instructions:
1. Mix all ingredients together and beat for 4 minutes.
2. Pour batter into well-greased and lightly floured Bundt pan.
3. Bake at 350 degrees for 45 to 50 minutes.
4. Let cool for 30 minutes.
5. Turn out and dust with confectioners' sugar or frost with orange glaze.
Title: Belle Helene Trifle
Ingredients:
- 3 caster sugar
- 2 cocoa powder
- 4 milk
- 10 vanilla extract
- 1 rum
- 3 heavy whipping cream
- 5 pears
- 1 -2 chocolate
- 2 cherries
- 1
Instructions:
1. Cream the egg yolks, sugar and cocoa until fluffy.
2. Bring milk and vanilla to the boil (barely), pour over egg mixture, whisk and add the rum.
3. Strain mixture into a heavy based or double saucepan, stir over gentle heat until custard thickens.
4. Cool.
5. Fold in most of the cream.
6. Slice the sponge cakes, spread with pear preserves, and arrange cake slices and pears in the base of a serving bowl, using some of the pear juice to moisten sponges.
7. Cover with chocolate sauce, decorate with remaining cream, shredded chocolate, almonds and the cherry.
Title: Simple Strawberry Trifle
Ingredients:
- 7 instant vanilla pudding
- 6 milk
- 6 fresh strawberries
- 1/3 sugar
- 1
Instructions:
1. Stem and slice strawberries and add sugar if needed. Toss until sugar is dissolved.
2. Prepare pudding as directed on package and allow to soft set -about 5 minutes.
3. In a large clear glass bowl or trifle bowl, tear half of the angel food cake into bite size pieces.
4. Layer in half of the strawberries then half of the pudding and repeat layers.
5. If you have time allow to sit in the fridge an hour to absorb juices of berries but it is good to go as soon as you make it.
Title: Balsamic Berry Parfait
Ingredients:
- 1 ricotta cheese
- 1 lemon zest
- 1/4 confectioners' sugar
- 1/2 strawberry
- 1/2 blueberries
- 1 fresh basil
- 2
Instructions:
1. In a medium bowl, combine ricotta, lemon zest and sugar; cover and refrigerate.
2. In another bowl, toss the berries with balsamic vinegar and let sit 15 minutes before tossing in the basil.
3. Just before serving assemble the parfaits by first dividing the fruit into 4 portions.
4. In the dish spoon some fruit, then a heaping teaspoon of the ricotta mixture, another layer of berries, another teaspoon ricotta and finish with a layer of berries; repeat for remaining servings.
Title: Best Carrot Cake With Cream Cheese Icing
Ingredients:
- 2 flour
- 2 ground cinnamon
- 1 baking powder
- 1/4 salt
- 2/3 butter
- 1 sugar
- 3 eggs
- 2/3 milk
- 3 carrots
- 1/2 butter
- 1/2 cream cheese
- 4 vanilla
- 1 confectioners' sugar
- 2 1/2 light brown sugar
- 1/4
- 2
Instructions:
1. For cake, preheat oven to 350 degrees. Grease a 9-inch round cake pan. Dust with flour.
2. In bowl, mix together flour, cinnamon, baking powder and salt.
3. In a large mixing bowl, beat together butter and sugar until light and fluffy.
4. Add eggs, 1 at a time.
5. Beat flour mixture and milk into butter mixture.
6. Stir in carrots and nuts.
7. Pour into pan.
8. Bake cake for 40 minutes.
9. Let cake cool for 10 minutes before removing from pan.
10. For icing, beat butter and cream cheese.
11. Beat in vanilla.
12. Beat in sugar.
13. Mix topping ingredients in separate bowl.
14. Spread icing on cake when it is completely cooled.
15. Sprinkle nut mixture on top of cake.
Title: Layered Brownie Dessert
Ingredients:
- 1 butter
- 2 granulated sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1/2 salt
- 1/2 baking powder
- 1/2 walnuts
- 1 cream cheese
- 11 powdered sugar
- 2 milk
- 2 instant chocolate pudding mix
- 2 walnuts
- 1
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Stir in nuts.
2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over brownies.
4. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over filling. Refrigerate for 1 hour or until serving.
5. Cut into squares; garnish with whipped topping and nuts.
Title: Grandma's E-Z Peanut Butter Cookies
Ingredients:
- 1/2 peanut butter
- 1/4 shortening
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1 flour
- 1 baking soda
- sugar
Instructions:
1. Preheat oven to 350-degrees.
2. Combine all ingredients in mixing bowl.
3. Mix well with a spoon.
4. Shape dough into 1-inch round balls.
5. Place 2 inches apart on cookie sheet.
6. Press balls flat with fork dipped in extra sugar.
7. Bake for 12-15 minutes.
8. Cookies should not be too brown.
9. Remove from oven and allow to cool on cookie sheet for one minute, then remove to wire racks.