lumicero/recipes-ing2inst huggingface dataset:
Title: Oh-So-Good Chocolate Ganache Sandwiches
Ingredients:
- 1 heavy cream
- 2
Instructions:
1. Melt the chocolate chips in the heavy cream over low heat, stirring occasionally until blended. Remove from heat and chill in the refrigerator until cool but not firm.
2. Beat the chocolate cream with an electric mixer until light and fluffy, 3 to 5 minutes.
3. Assemble the sandwiches with 2 Chocolate Wafers and a few tablespoons of ganache.
Title: APPLE TURNOVERS
Ingredients:
- 1 orange zest
- 3 tart apples
- 1 1/4 dried cherries
- 3 sugar
- 3 all-purpose flour
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/8 sea salt
- 1 frozen puff pastry
- 2 water
- 1
Instructions:
1. Preheat oven to 400.
2. Combine the orange zest and the orange juice in a bowl.
3. Peel, core, and core the apples, then cut them into 3/4 inch dice.
4. Immediately toss the apples with the zest and juice to prevent them from turning Brown. Add the cherries, sugar, flour, cinnamon, nutmeg and salt.
5. Flour a board and lightly roll each sheet of puff pastry to a 12 x 12" square.
6. Cut each sheet into four smaller squares and keep chilled until ready to use.
7. When ready, brush the edges of each square with the egg wash and neatly place about 1/3 cup of the Apple mixture on half of the square.
8. Fold the pastry diagonally over the Apple mixture and seal by pressing the edges with a fork.
9. Transfer to a sheet pan lined with parchment paper.
10. Brush the top with egg wash, sprinkle with sugar, make two small slits in each, and bake for 20 min., until browned and puffy.
11. Serve warm with ice cream or at room temperature.
Title: Rum Balls
Ingredients:
- 4 pecans
- 1 icing sugar
- 1 1/2 cocoa powder
- 1/3 salt
- 1/8 butter
- 3/4 rum
- 3/4 almond paste
- 1/4 sour cream
- 1/2 chocolate chips
- 1
Instructions:
1. Finely grind vanillia wafers and pecans.
2. Combine with the icing sugar coca and stir in the melted butter and rum.
3. Puree the almond paste in a food processor add the sour cream and salt. Mix well and add the melted chocolate mix well.
4. Add the sour cream mixture to vanilla wafer mixture in a large bowl stir until well mixed cover and let stand until firm.
5. Optional roll balls in melted chocolate while the chocolate is still "very" warm as close to hot as it can be refridgerate Rum Balls for 24 hours then put rum balls in tins and freeze.
Title: Stars and Stripes Berry Trifle
Ingredients:
- 2 fresh blueberries
- 3 sugar
- 6 sugar
- 1 water
- 1 fresh raspberries
- 1 vanilla custard
- 3
- 4
- 1
Instructions:
1. FOR THE STARS:
2. Slice each cake lengthwise into 5 equal pieces.
3. Spread scant 2 teaspoons jam each on 5 cake slices and top with remaining slices to create jam sandwiches.
4. Using 2-inch star cookie cutter, cut out 3 stars from each sandwich.
5. Chop remaining sandwich scraps into 1/2-inch pieces and set aside.
6. FOR THE BERRIES:
7. Toss blueberries, 1 T. sugar and water in bowl.
8. In separate bowl, toss raspberries with remaining sugar.
9. Let sit until sugar dissolves and berries are glossy, about 5 minutes.
10. TO ASSEMBLE:
11. Arrange 7 star sandwiches upright around bottom of 3-quart trifle dish.
12. Place 2 cups sandwich scraps in center of dish.
13. Arrange 3 cups blueberries around stars, piling up blueberries so that they surround all edges of stars.
14. Spread 2 cups custard in even layer on top of blueberry and cake layer.
15. Place 1 cup sandwich scraps on center of custard layer.
16. Arrange 2 cups raspberries around perimeter of dish.
17. Spread remaining custard in even layer on top of raspberries.
18. Arrange 7 star sandwiches upright around perimeter of dish.
19. Arrange remaining blueberries around stars and pile remaining raspberries in center of dish.
20. Spoon whipped cream on top of raspberries and top with remaining star.
Title: White Ladies Pudding
Ingredients:
- 3 milk
- 5 -6 vanilla essence
- 1/2 salt
- 1 eggs
- 1 sugar
- 2
Instructions:
1. Set oven to 350ºF or Mark 4.
2. Butter a 2 to 2 1/2 pint pie dish and sprinkle thickly with the dessiccated coconut.
3. Remove the crusts from the bread and cut into squares or triangles and arrange in the dish.
4. Heat the milk in a saucepan and add the vanilla essence and the salt.
5. In a bowl beat together the eggs and the sugar, then pour in the milk and stir well.
6. Strain the milk mixture over the bread in the pie dish and leave to soak for 30 minutes.
7. Place the pie dish in a pan of hot water that comes about half-way up the side and bake for 30 to 40 minutes or until set and browned on top.
Title: Sweet Potato Pie V
Ingredients:
- 1 sweet potatoes
- 2 butter
- 1 margarine
- 2 eggs
- 1 evaporated milk
- 3/4 light brown sugar
- 1/2 light corn syrup
- 1 1/2 vanilla extract
- 1/2 ginger
- 1 cinnamon
- 1/2 nutmeg
Instructions:
1. Whip butter into mashed sweet potatoes.
2. Beat eggs and blend with potato mixture. Mix in evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon and nutmeg.
3. Pour mixture into pie shell and bake at 375 degrees for 35 to 45 minutes.
4. Serve with whipped cream or Cool Whip.
Title: Banana Split Cake
Ingredients:
- 1 graham cracker crust
- 1/2 butter
- 1 cream cheese
- 2 eggs
- 2 powdered sugar
- 1 crushed pineapple
- 4 bananas
- cherries
- pecans
Instructions:
1. Mix cream cheese, 2 eggs, powdered sugar, and butter. Beat with mixer. Add pineapple (without juice).
2. Then mix with a spoon.
3. Pour mix into pie crust.
4. Cut up bananas in round slices. put on mixture.
5. Beat 2 packages Dream Whip and spread on bananas.
6. Top with cherries and crushed pecans.
7. Let chill 2-3 hours before serving.
Title: Banana Spice Cake
Ingredients:
- 1 butter
- 1 margarine
- 1/2 sugar
- 1 brown sugar
- 4 vanilla
- 1 eggs
- 2 1/2 banana
- 1 flour
- 1 baking powder
- 1/4 cinnamon
- 1/8 nutmeg
- clove
Instructions:
1. In a large mixing bowl, cream the butter with the sugars until fluffy. Add vanilla and eggs. Blend in the mashed bananas.
2. In a small bowl, combine the flour, baking powder, and the spices. Blend in to the banana mixture. Spread batter into a greased and floured tube or bundt pan (9 or 10 cup capacity).
3. Bake in a preheated 350 degree oven for one hour, or until toothpick inserted comes out clean.
4. Cool in pan for 10 minutes, then turn onto a cooling rack to cool completely.
5. When cake has cooled, drizzle with LEMON GLAZE: Mix 1 c powdered sugar, 2 tsp softened butter and 1/2 tsp lemon zest. Gradually mix in 2 Tbsp lemon juice until glaze is smooth and well blended.
Title: Microwave Chocolate Mug Brownie
Ingredients:
- 2 butter
- 2 milk
- 1/4 chocolate milk
- 1 vanilla extract
- 2 salt
- 2 white sugar
- 4 flour
- chocolate milk
Instructions:
1. In a coffee mug, add water/milk, melted butter/oil, a dash of salt and vanilla extract. Whisk well.
2. Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
3. Microwave for 60 seconds. Center should be slightly molten. Careful not to overcook.
4. Enjoy with a spoon. Careful, brownie will be hot.
Title: Honey-Roasted Plums With Thyme
Ingredients:
- 1/2 dark brown sugar
- 1/4 honey
- 4 unsalted butter
- 1/2 fresh thyme sprig
- 6 plums
- creme fraiche
- fresh thyme sprig
Instructions:
1. Preheat the oven the 475°F.
2. In a large, ovenproof skillet (nonstick is easiest) over medium-high heat, stir in the brown sugar, honey, unsalted butter, and thyme.
3. Allow butter to melt and cook for 2 additional minutes, stirring constantly. The butter mixture will be very bubbly.
4. Add the plum halves, cut side down, to the butter mixture.
5. Cook the plums for 2 minutes, undisturbed.
6. Turn the plums over, cut side up, and transfer the skillet to the oven.
7. Roast the plums until the caramel sauce is a deep brown color, between 4 and 6 minutes. Check frequently to prevent burning.
8. Remove the plum halves to plates and spoon the sauce over the plums, leaving the thyme sprigs in the skillet.
9. Serve warm with a dollop of crème fraîche (optional) and an additional thyme sprig for garnish.
Title: Peanut Butter Chocolate Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 creamy peanut butter
- 1 egg
- 2 vanilla extract
- 1 1/2 flour
- 1/2 baking soda
- 1/2 icing sugar
- 3/4
Instructions:
1. Set oven to 375 degrees.
2. In a large mixing bowl, cream butter, sugars and 1/4 cup peanut butter.
3. Add egg and vanilla; mix well.
4. Combine flour, cocoa and baking soda; add to creamed mixture and mix well.
5. Blend icing sugar with remaining peanut butter until smooth.
6. Roll into 24 balls, 1-inch each.
7. Divide dough into 24 pieces; flatten each into a 3-inch circle.
8. Place one peanut butter ball on each circle; bring edges over to completely cover it (dough may crack; reshape cookies as needed).
9. Place cookies seam-side down on ungreased cookie sheet.
10. Flatten each cookie slightly with bottom of a glass dipped in sugar.
11. Bake for 7-9 mins, or until set.
Title: Easy Fruit Cobbler - Sherri Griffin
Ingredients:
- 1 sugar
- 1 flour
- 2 baking powder
- 1/8 salt
- 1 vanilla
- 2/3 milk
- 32
Instructions:
1. Empty a large can of sliced peaches into a 8 1/2" x 12" glass baking dish. Dot with butter and sprinkle with nutmeg.
2. In a separate bowl, mix all other ingredients and pour on top of peaches.
3. Bake at 325 degrees F for 1 hour.
Title: Strawberry Mallow Cake Roll
Ingredients:
- 4 eggs
- 2/3 flour
- 1 baking powder
- 1/4 salt
- 3/4 sugar
- 1/2 vanilla extract
- 2 strawberry cream cheese
- 1 marshmallow creme
- 3 fresh strawberries
Instructions:
1. Let eggs stand at room temperature for 30 minutes. Line a greased 15 x 10 x 1 inch baking pan with waxed paper and grease the paper; set aside.
2. Sift together the flour, baking powder and salt; set aside. In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon colored. Beat in vanilla. Add dry ingredients; mix well.
3. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 T. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites.
4. Gently spoon into prepared pan. Bake at 375 for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
5. In a small mixing bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixture to within 1/2 inch of edges. Top with 2 1/2 cup strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours. Just before serving, garnish with remaining strawberries. Refrigerate leftovers.
Title: Carrot Pineapple Cake
Ingredients:
- 1 raisins
- 5 eggs
- 4 canola oil
- 1/2 plain yogurt
- 3/4 unsweetened applesauce
- 1/2 light brown sugar
- 1 stevia
- 1 vanilla extract
- 1 all-purpose flour
- 2 baking soda
- 2 baking powder
- 2 salt
- 1/4 ground cinnamon
- 4 unsweetened dried shredded coconut
- 1 carrots
- 3 1/4 honey
- 2 crushed pineapple
- 15 walnuts
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Grease and flour a 15 x 10 inch cake pan.
2. Combine the raisins and apple juice in a microwave-safe bowl and cover with wax paper. Cook on High for 30 to 40 seconds, until the raisins are plump and soft; set aside.
3. Combine the eggs, oil, yogurt, applesauce, brown sugar, Stevia, and vanilla in a large bowl. Using a mixer at medium speed, beat until well blended.
4. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Stir in the coconut. Gradually add the coconut mixture to the egg mixture. Stir in the carrots, honey, raisins and juices, and the pineapple. Fold in the walnuts.
5. Pour the batter into the prepared pan, smoothing to make the top level. Bake 40 to 50 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pan for 10 to 15 minutes, then turn onto a wire rack to cool completely.
6. Serve plain or with a topping of whipped cream and vanilla sweetened to taste with Stevia, if desired.
Title: Dried Cranberry Shortbread
Ingredients:
- 1 unsalted butter
- 3/4 icing sugar
- 1 vanilla extract
- 2 all-purpose flour
- 1/2 coarse salt
- 1/2 dried cranberries
Instructions:
1. Preheat oven to 325F with rack in center.
2. Put butter, sugar, vanilla, flour, and salt, in large mixing bowl. Stir together by hand until combined, but not creamy. Stir in dried cranberries.
3. Press dough evenly into 8" square baking pan.
4. Bake until firm and pale golden, about 30 minutes.
5. Let cool in pan on wire rack about 20 minutes.
6. Run knife around edges to loosen from pan and move to work surface, right side up.
7. Cut out using cookie cutter, or cut in to squares using knife.
Title: Dad's Pride Fruitcake
Ingredients:
- 1 marzipan
- 6 dried figs
- 1 dried pear half
- 1 golden raisin
- 1 currants
- 1 dates
- 1 dried prune
- 1 brandy
- 1/2 hazelnuts
- 1/2 walnuts
- 1 unsalted butter
- 9 sugar
- 1 1/2 golden brown sugar
- 1 1/2 eggs
- 1 vanilla extract
- 8 ground cardamom
- 1 ground nutmeg
- 1 salt
- 1 all-purpose flour
- 1/2 brandy
- 3
Instructions:
1. 2 DAYS before: Combine chopped dried figs, chopped dried pears, chopped dried apricots, chopped dried prunes, golden raisins, currants with brandy cover.
2. 1 DAY before: Cut marzipan into 1/2 inch pieces place on plate in single layer, wrap in plastic wrap and freeze.
3. BAKING DAY: Generously spray 4 8 x 33/4 x 21/2 disposable loaf pans with pan spray Preheat oven to 325°F.
4. Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light.
5. Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt.
6. Stir in flour in 4 additions.
7. Stir in dried fruit mixture and any soaking liquid from bowl, crumbled mincemeat, dates and nuts Gently stir in frozen marzipan pieces.
8. Evenly spoon batter among prepared pans.
9. Place pans on baking sheet.
10. Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes.
11. Cool cakes completely in pans on racks.
12. You'll need 4 sections of cheese cloth Dip cheesecloth in brandy wrap each cake, wrap that in aluminum foil and put the cakes some place to season.
13. Check it once a week to and re-soak cloth.
14. (the cloth if it has dried out) Allow to season at least 3 weeks.
Title: Welsh Amber Pudding
Ingredients:
- 2 1/4 all-purpose flour
- 8 butter
- 1/2 salt
- 2 cold water
- 2 eggs
- 2 caster sugar
- 1/3 lemon
- 1/2 marmalade
- 2 butter
- 8
Instructions:
1. FOR SHORTCRUST PASTRY: Sieve the flour and salt together into a bowl.
2. Cut the butter (or if using the lard/butter combo) ½ inch (1.5 cm) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
3. Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
4. Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
5. Roll out the pastry and use to line a 7 inch (15 cm) tart tin. Bake in a preheated oven at 400°F (200°C or mark 6) for 10 -15 minutes until set.
6. Beat together the eggs, egg yolks, sugar, grated lemon rind and marmalade. Whisk in the melted butter.
7. Pour the egg mixture into the pastry and bake at 375°F (190°C or mark 5) for a further 20 minutes. Serve warm from the oven or allow to cool and serve that way too.
Title: Best Low Fat Chocolate Chip Cookies
Ingredients:
- 2 unbleached flour
- 16 sugar
- 1/2 brown sugar
- 1/2 vanilla
- 1 baking soda
- 1 egg
- 2 chocolate chips
- 1
Instructions:
1. preheat overn for 350 degrees.
2. in a small/medium size bowl combine flour and baking soda and set aside.
3. in a large bowl, add butter, then sugars, and blend together with an electric mixer. add eggs and blend again. then slowly add the flour/baking soda mixture. once batter is creamy, fold in chocolate chips.
4. i like to use parchment paper on my non-stick baking sheets so they don't get messed up. you should be able to fit about 12 cookies on eat sheet.
5. Bake at 350 for about 10-12 minutes. Cool on a napkin, or wire racks.
Title: Banana Wontons With Coconut Cream Sauce
Ingredients:
- 2 bananas
- 2 sugar
- 1/2 ground cinnamon
- 1 sweetened flaked coconut
- 1 1/2 unsweetened coconut milk
- 1/2 sugar
- 4 sweetened flaked coconut
- 1/2 wonton wrapper
- 1/2
Instructions:
1. Make the filling: Stir the bananas, sugar, cinnamon, and coconut together in a small bowl, lightly mashing the bananas as you mix. The mixture should still be a little chunky.
2. Make the sauce: In a small sauce pan, bring the milk and coconut milk to a boil then remove from the heat.
3. Beat the egg yolks and sugar together in a medium bowl until pale yellow and smooth, 2 to 3 minutes. Stirring constantly, gradually pour half of the hot milk mixture into the egg yolk mixture, then stir the yolk mixture into the milk mixture remaining in the pan. Over medium heat, stir the milk mixture constantly until thickened, about 2 minutes. Strain the sauce into a medium bowl. For extra coconut flavor, add the 1/2 cup flaked coconut (I prefer it smooth!). Let cool to room temperature, then cover the bowl and chill until cold. (I like the sauce at room temp.).
4. Wontons: Place a heaping teaspoonful of the filling in the center of one of the wonton wrappers. (Keep the remaining wrappers covered with a damp kitchen towel to prevent them from drying out.) Moisten the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges together firmly to seal. Pull the opposite corners of the base of the triangle, moisten one of the corners with water, and press the two corners firmly to seal. Repeat with the remaining wontons and filling, keeping the folded wontons covered with a damp kitchen towel to prevent them from drying out.
5. Pour enough vegetable oil into a wok or 2 quart saucepan to come to a depth of 3 inches. Heat the oil over medium heat to 350°F Slip a few of the wontons into the oil and fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining wontons. Serve hot or cold, with the coconut cream sauce.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 1/2 margarine
- 3 butter
- 1 sugar
- 6 cream cheese
- 3 eggs
- 1 1/2 flour
- baking powder
Instructions:
1. Preheat oven to 325.
2. In large mixing bowl, cream butter, sugar, and cream cheese.
3. Add eggs, one at a time, beating well after each addition.
4. Add flour and baking powder; mix well.
5. Pour into greased and floured 10 inch tube pan.
6. Bake at 325 for 1 hour and 30 minutes or until cake tests done with a toothpick.
7. Cool in pan for 10 minutes.
8. Cake freezes extremely well.
Title: Banana Macaroon Trifle Dessert
Ingredients:
- 2 butter
- 1 margarine
- 1 sugar
- 1 egg
- 1/2 flaked coconut
- 2 old fashioned oats
- 1 all-purpose flour
- 1/4 baking powder
- 1 milk
- 3 -4 vanilla extract
- 1 firm bananas
- 1
Instructions:
1. *Ifyou have no time to bake macaroon mixture, use store bought macaroons instead and crush.
2. For macaroon mixture, beat butter and sugar in a mixing bowl until well blended.
3. Add egg, mix well.
4. Combine the coconut, oats, flour and baking powder in another bowl.
5. Combine milk and vanilla in another bowl.
6. Now, alternate combining the coconut mix and milk/vanilla mixes with the sugar mix.
7. (The mixture will appear curdled) Spread into a well greased 13x9 dish.
8. Bake at 325 for 25 to 30 minutes or until edges are golden brown.
9. Cool completely and crumble.
10. Set aside 1/4 cup for topping.
11. Just before serving toss bananas with pineapple juice.
12. In a 2 1/2 quart bowl, layer 1/3 macaroon crumbs, whipped topping and bananas.
13. Repeat layers twice.
14. Sprinkle with reserved crumbs.
15. Refrigerate or serve immediately.
Title: Dark Chocolate Waffles With Coconut-Maple Butter
Ingredients:
- 100 salt
- 1/2 maple syrup
- 2 coconut oil
- 1 flour
- 190 egg
- 25 maple syrup
- 1 baking soda
- 15 bicarbonate of soda
- 1/2 baking powder
- 5 milk
- 250 olive oil
- 60 vanilla extract
- 1/2 bittersweet chocolate chips
- 80
- 1
Instructions:
1. Blend desiccated coconut, coconut oil, maple syrup, and salt in a food processor until smooth. About 5 minutes. Set aside.
2. In a bowl, whisk the flour, cocoa powder, maple syrup, baking powder and baking soda.
3. Make a well in the center and add egg yolk, milk, oil, and vanilla. Blend with a fork then work in the dry ingredients just until combined.
4. Beat egg white to soft peaks in a separate bowl.
5. Fold in the egg white into the batter.
6. Fold in the chocolate chips.
7. Coat your waffle iron with non-stick cooking spray. Ladle in 80ml of the batter into each waffle mold. Cook for about 3 minutes.
8. Serve waffles with coconut butter.
Title: Louisiana Buttermilk Pie Dough
Ingredients:
- 2 eggs
- 2 sugar
- 1 baking soda
- 1 baking powder
- 1 vanilla
- 1 buttermilk
- 1/2 flour
- 5
Instructions:
1. In large bowl, whip eggs and sugar until creamy.
2. Blend in 1 tsp each of baking soda, baking powder, and vanilla.
3. Add 1 cup oil and 1/2 cup buttermilk, mixing well.
4. Add 5 cups flour, stirring well after each cup. Do not overmix, or dough will get tough.
5. Roll dough 1/4 in thick and drape over pie tin, leaving 2" flopping over edge of pan.
6. Note: If adding a pre-cooked filling, pick up flaps of dough and pull back over filling to creat a 1" collar around outer edge of pie. (No top crust needed; latticework optional).
7. Bake at 375 - 400 degrees until crust is deeply golden. Time will vary based on whether crust is filled or not.
Title: Richest Rice Pudding
Ingredients:
- 170 short-grain rice
- 700 milk
- 170 water
- 85 heavy cream
- 35 butter
- 1 1/3 powdered sugar
- 1 ground cinnamon
- 1/2 salt
- 3 vanilla extract
Instructions:
1. Melt half the butter in a large saucepan.
2. Add the rice and water, and boil on high heat for 10 minutes or so until the water has evaporated.
3. Turn down the heat.
4. Add milk and cinnamon and cook for 40 minutes, stirring occasionally to prevent sticking.
5. Rice should now be tender.
6. Add cream, salt, sugar and vanilla extract, and stir well.
7. Stir in the remainder of the butter, and when this has melted, serve immediately.
8. Can also be served chilled from the refrigerator.
Title: Sour Cream Yellow Cake
Ingredients:
- 1 sour cream
- 1 water
- 1/3 sugar
- 1/4 eggs
- 1/4 vanilla extract
- 4
- 1
Instructions:
1. Preheat oven to 350° and lightly grease and flour a 13x9 pan.
2. Combine all ingredients in large mixing bowl and blend on low speed of mixer for 1 minute.
3. Scrape down sides with spatula.
4. Increase mixer speed to medium and beat an additional 2 minutes.
5. Pour batter into prepared pan.
6. Bake for 30 to 35 minutes or until golden brown and tests done when a toothpick inserted in the center comes out clean.
7. Cool on a wire rack and frost as desired.
Title: Chocolate Mint Bars
Ingredients:
- 1 sugar
- 1/2 margarine
- 4 eggs
- 1 salt
- 1 vanilla
- 1 flour
- 1 powdered sugar
- 2 margarine
- 1/2 milk
- 1 margarine
- 2
- 1
- 6
Instructions:
1. Mix sugar through chocolate syrup for bars and put into a greased 9x13" pan.
2. Bake at 350 degrees for 30 minutes.
3. (Don't use a glass pan).
4. Cool.
5. Mix Filling ingredients (powdered sugar through green food coloring) and spread over cooled bars.
6. Melt chocolate chips and 6 Tbsp margarine over stove top and smooth over the filling.
7. Chill until firm.