lumicero/recipes-ing2inst huggingface dataset:
Title: Brownie Surprise Pudding Cake
Ingredients:
- 1/4 all-purpose flour
- 1/4 granulated sugar
- 2 baking powder
- 2 salt
- 1/8 eggs
- 1/8 unsalted butter
- 2 pure vanilla extract
- 1 1/2 walnuts
- 2 light brown sugar
- 1/2 boiling water
- 2
- 3
- 1/3
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350ºF. Place the ramekins on a baking sheet for easier handling, and set it aside.
2. Place the flour, sugar, 1 tablespoon plus 1 teaspoon of the cocoa powder, the baking powder, and salt in a medium-sized bowl and whisk to blend.
3. Place the beaten egg, butter, milk, and vanilla in another medium-sized bowl, and whisk to blend. Pour the flour mixture over the egg mixture, and stir with a wooden spoon just until the batter is combined. Stir in the walnuts and chocolate chips. Spoon the batter into the ramekins, dividing it evenly between them.
4. Place the remaining 1 tablespoon plus 1 teaspoon cocoa powder, the brown sugar, and the boiling water in a small bowl, and whisk to mix well. Pour the mixture over the batter in the ramekins. Bake the cakes until a toothpick inserted in the center of one comes out with a few crumbs clinging to it, about 20 minutes. Remove the baking sheet from the oven, transfer the ramekins to a wire rack, and let them cool for 10 minutes. Serve the cakes warm, in the ramekins, topped with scoops of ice cream if desired.
Title: Lamington Roll
Ingredients:
- 3 eggs
- 100 caster sugar
- 100 self-raising flour
- 1 cornstarch
- 250 cocoa powder
- 1 butter
- 90 milk
- 100
- 230
- 50
- 20
- 80
Instructions:
1. Preheat oven to 200°C Line a 25x30cm swiss roll pan with baking paper, allowing the sides to overhang.
2. Use an electric mixer to whisk eggs until thick and pale.
3. Add sugar, 1 tablespoon at a time, and continue whisking until sugar dissolves.
4. Sift flour and cornstarch over egg mixture and gently fold until just combined. Pour into prepared pan; smooth surface.
5. Bake for 10 minutes or until sponge is dry to the touch.
6. Place a sheet of baking paper on a clean surface; sprinkle with a little desiccated coconut.
7. Turn hot cake out onto paper. Remove lining; gently roll up sponge from one short end. Roll in a clean tea towel and set aside to cool completely.
8. Use an electric mixer to whisk the cream and icing sugar mixture together until firm peaks form.
9. Unwrap the sponge and spread evenly with jam. Top with the cream, leaving a 3cm border. Re-roll sponge, using the paper as a guide, to enclose the filling. Place on a wire rack over an oven tray.
10. To make the chocolate icing, combine the icing sugar, cocoa powder, butter and milk in a heatproof bowl. Place over a saucepan half-filled with simmering water and stir for 3-4 minutes or until icing is smooth and runny. Remove from heat and carefully spoon evenly over the sponge roll.
11. Place the coconut on a large tray. Roll the sponge into the coconut to coat. Set aside for 30 minutes to set. Cut into slices to serve.
Title: Christmas Bourbon Balls
Ingredients:
- 2 cocoa powder
- 1 1/2 powdered sugar
- 1/4 Bourbon
- 2 pecans
- 2 1/2
- 1
Instructions:
1. Sift together cocoa powder and 1 cup of powdered sugar ina large bowl.
2. Stir in 1/4 cup bourbon.
3. Add 2 Tablespoons light Karo Syrup.
4. Mix well.
5. Add 2 1/2 cups of crushed vanilla wafers.
6. Add 1 cup of crushed pecans.
7. Mix extrememly well.
8. Form them in balls by hand.
9. Roll them in the remaining 1/2 cup of powdered sugar.
10. These will keep in a container for up to a week in the refrigerator.
Title: Chocolate Mint Crinkle Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 2 salt
- 1/2 granulated sugar
- 2 eggs
- 1/2 vanilla extract
- 4 powdered sugar
- 1 truffles
- 1
- 2
Instructions:
1. In a small bowl, mix together flour, cocoa, baking powder, and salt.
2. In a large bowl, whisk together sugar, oil, eggs, and extracts until well blended.
3. Stir dry mixture into wet mixture until just combined. Cover bowl and refrigerate for two hours.
4. Heat oven to 350 degrees F. Mix powdered sugar and green sugar. Roll cookie dough into 1 inch balls, roll in sugar mixture, and place 1 1/2 inches apart on parchment-lined cookies sheets.
5. Bake for 11-13 minutes. While baking, unwrap Kisses. When cookies are done baking, immediately press a Kiss in each cookie. Place cookie sheet in refridgerator or freezer (Kisses will not hold their shape if allowed to cool at room temperature).
6. When Kisses are set, remove from refridgerator and store in an airtight container. ENJOY!
Title: Peanut Butter Sheet Cake
Ingredients:
- 1/2 margarine
- 1/2 peanut butter
- 1 water
- 1/2 flour
- 2 eggs
- 2 milk
- 1/2 sugar
- 2 vanilla
- 1 baking soda
- 1 butter
- 1/2 peanut butter
- 1/2 milk
- 1/3 vanilla
- 1 powdered sugar
- 2
Instructions:
1. Put first four ingredients in sauce pan and bring to boil.
2. Then add to rest of ingredients and mix well.
3. Pour into a well-greased and floured 13x9x2-in. pan.
4. Bake at 400 degrees for 20 minutes.
5. FROSTING.
6. Bring first 3 ingredients to a boil. Remove from heat. Add remaining ingredients. Stir until well
7. blended then frost cake.
Title: Mini Cherry Cheesecakes--Ww 3 Points
Ingredients:
- 8 graham crackers
- 2 reduced-calorie margarine
- 4 fat free cream cheese
- 4 light cream cheese
- 2 fresh lemon juice
- 2 vanilla extract
- 1 sugar
- 1/3 light cherry pie filling
- 20
Instructions:
1. Place 12 cupcake liners in a cupcake pan.
2. Combine graham cracker crumbs and margarine; mix well.
3. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently. Refrigerate until ready to fill.
4. Beat cream cheeses until fluffy and add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
5. Spoon cream cheese mixture evenly into crumb cups.
6. Bake at 375 deg. for 15 minutes.
7. Cool.
8. Top each cheese cakle with 1 tablespoon cherry pie filling.
Title: French Sugar Cookies
Ingredients:
- 1 1/4 sugar
- 1 confectioners' sugar
- 1 butter
- 1 eggs
- 2 baking soda
- 1 cream of tartar
- 1 salt
- 1 pure vanilla extract
- 1 1/2 flour
- 4
Instructions:
1. Mix all the dry ingredients together in a large mixing bowl. In another small bowl combine the softened butter with the oil, the beaten eggs and vanilla. Incorporate into the dry ingredients.
2. Refrigerate for 1 hour.
3. Roll into 1 inch balls. Mash down with a glass dipped in granulated sugar. Give 1 1/2 inches between cookies to allow them to spread out when baking.
4. Bake at 375°F till edges turn lightly tan. Cool before removing from cookie sheet.
Title: Rich chocolate mousse with dark fruit surprise
Ingredients:
- 8 dark chocolate
- 4 eggs
- 6 brandy
- 6 kirsch
- 2 water
- 6 icing sugar
- 2 chocolate
- 3 cornflour
- 4
- 1
Instructions:
1. In a heavy based pan place the fruit, the water and 2 Tbsp Brandy (or juice, if you prefer).
2. Heat until just under boiling, add sugar and Cornflour, stir and boil for 5 minutes.
3. Reduce heat if too much liquid is evaporating.
4. In 4 small Ramekin dishes, place the sponge cake and drench in brandy (Use a fresh fruit juice if you dont want to use alcohol, but use less).
5. Cover with the"jam" you have just made.
6. Set aside and refrigerate when cool.
7. Break chocolate into a glass bowl and heat over a Bain Marie until it melts, remove from heat and place on a damp cloth so you can beat the mixture without it slipping around.
8. Beat the egg yolks and add them to the chocolate, beating thoroughly until it is homogenized.
9. Add kirsch, brandy or juice and beat again.
10. Leave to cool for 15 minutes.
11. Beat up the egg whites till the soft peak stage, then fold them into the chocolate mixture.
12. Spoon the mousse over the chilled sponge and jam in the ramekins.
13. Cover with foil and chill for at least 2 hours (or if your in a hurry shove'em in the freezer for 20 minutes and then put them in the fridge, not as nice but ok in an emergency).
14. To serve add a dollop of whipped cream and some shaved chocolate.
Title: Very Low Cal Banana Oat Cookies
Ingredients:
- 3 bananas
- 2 quick-cooking oats
- 1/3 applesauce
- 1/4 skim milk
- 1/4 raisins
- 1 vanilla extract
Instructions:
1. Combine all ingredients, beating well.
2. Let stand 5 minutes so oats will absorb moisture.
3. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets.
4. Bake at 350 degrees for 15-20 minutes.
5. Let stand 1 minute on cookie sheets.
6. Transfer to wire racks and cool.
Title: Uncle Bill's Pea Filling for Pyrahi
Ingredients:
- 1 granulated sugar
- 2 salt
- 1/2 butter
- 3
Instructions:
1. If using split green peas, add to saucepan, cover with water and cook until just tender.
2. Drain and mash.
3. Add sugar, salt and butter and mix well.
4. Use about 3 tablespoons of mixture for each pyrahi.
5. If using fresh or frozen green peas, place in a microwave safe dish, add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes or until cooked.
6. Drain and mash.
7. Continue preparing filling as noted above.
Title: 5-Ingredient Chocolate Peanut Butter Cups
Ingredients:
- 1 dark chocolate
- 1/4 coconut oil
- 1 vanilla extract
- 1/2 honey
- 1/4 coconut oil
- 2
Instructions:
1. Line a muffin tin with muffin tin liners.
2. In a bowl or measuring cup, add the dark chocolate and ¼ cup coconut oil.
3. Microwave for 30-second intervals until melted, stirring each time.
4. Stir in vanilla extract.
5. Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
6. Freeze for 15 minutes.
7. In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
8. Microwave 15 seconds or until slightly melted and pourable.
9. Pour mixture evenly into the muffin tin.
10. Freeze for 5 minutes.
11. Pour remaining chocolate mixture on top of the peanut butter layer.
12. Freeze until firm, about 1 hour.
13. Store in the refrigerator until ready to serve.
Title: Apple-Caramel Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 3 all-purpose flour
- 3 cinnamon
- 2 baking soda
- 1 nutmeg
- 1/2 salt
- 1/2 vanilla
- 2 baking apples
- 3 walnuts
- 1 butter
- 1 brown sugar
- 3 milk
- 3 vanilla
- 2
- 1/2
Instructions:
1. In a large mixing bowl, combine the sugar and oil; beat until well mixed.
2. Add eggs, one at a time, beating well after each addition.
3. Sift together the flour, cinnamon, baking soda, nutmeg, and salt.
4. Add flour mixture to egg mixture gradually, beating constantly.
5. Add in vanilla; mix to combine.
6. Sprinkle apples w/ lemon juice; add apples and walnuts to batter; combine well (yes, batter will be VERY thick).
7. Spoon batter into a greased and floured Bundt pan or large tube pan.
8. Bake in a 325° oven for 75 minutes or until pick comes out clean.
9. Remove cake from oven; cool in pan on a wire rack for 15 minutes.
10. Turn out cake onto a serving plate and cool completely on a wire rack.
11. To make the glaze: melt butter in a small saucepan; add in remaining ingredients; stir as you bring to a rolling boil.
12. Boil rapidly for about 2 minutes, stirring constantly.
13. Cool slightly and spoon over cooled cake, allowing glaze to run down sides.
Title: Fruity Teacake
Ingredients:
- 10 mixed dried berries
- 8 tea
- 1 orange
- 2 butter
- 4 light brown sugar
- 1 egg
- 8 self-raising flour
- 4 demerara sugar
Instructions:
1. Place the dried fruits in a bowl, pour over the hot tea and add the juice and zest of the orange.
2. Cover with plastic wrap, then leave for 4 hours or better still, over night.
3. Heat the oven to 350 degrees F.
4. Grease and line with parchment paper the base of a 2 lb. loaf tin.
5. Beat together the butter and brown sugar until creamy, then beat in the egg, followed by the flour.
6. Carefully stir through the fruit mixture.
7. Spoon the mixture into the pan, then smooth over the surface with the back of the spoon.
8. Sprinkle all over with a thick layer of demerara sugar.
9. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
10. Leave to cool in the pan, then turn out, cut into slices and serve.
Title: Oat Bran Biscuits
Ingredients:
- 150 all-purpose flour
- 60 rolled oats
- 60 baking soda
- 1/2 butter
- 60 sugar
- 110 egg
- 1 water
- 2
Instructions:
1. Process flour, bran, oats ,soda and butter until crumbly.
2. Add sugar, egg and enough of the water to make a firm dough.
3. Knead dough on lightly floured surface until smooth; cover, refrigerate for 30 minutes.
4. Preheat oven to moderate (180 D. Celcius). Grease oven trays and line with baking paper.
5. Divide dough into half; roll each half between sheets of baking paper to about 5mm thickness. Cut into rounds and place 2cm apart on tray.
6. Bake for 15 minutes. Stand biscuits on the tray for 5 minutes before transferring to the wire rack to cool.
Title: Candy Bar Parfaits
Ingredients:
- 1/2 unsalted peanuts
- 1/2 vanilla ice cream
- 1 peanut butter
- 1
- 1/3
- 2
Instructions:
1. In a small bowl, combine the peanuts, pretzels, and chopped candy bar.
2. Spoon 2 tablespoons into each of 4 parfait glasses, and top each with 1/4 cup ice cream, 2 tablespoons peanut mixture, and another 1/4 cup ice cream.
3. Combine chocolate syrup, and peanut butter, and drizzle over ice cream.
4. Sprinkle with remaining peanut mixture.
Title: Fallen Torte
Ingredients:
- 8 salt
- 1 confectioners' sugar
- 1 1/4 vanilla
- 1/2 heavy cream
- 1 confectioners' sugar
- 8 chocolate curls
- 1
- 2
- 1/4
Instructions:
1. Separate eggs and allow whites to stand about one hour at room temperature; add salt and beat until stiff and glossy, but not dry. Sift sugar and cocoa together and set aside. Add vanilla to egg yolks and beat until stiff and lemon colored; blend in combined sugar and cocoa, then beat again until very thick. Fold in egg whites blending well and carefully; push the batter into ungreased 9" spring form pan and bake in 350 degree oven for 40 to 45 minutes until set. Do not open the oven door while baking.
2. Remove from oven and place on rack to cool. The center will fall. Fill with Coffee Cream and border with a sprinkling of chocolate curls. Remove rim from pan.
3. This cake can be made an hour in advance and refrigerated. It is delectable.
4. Coffee Cream.
5. Fold all ingredients together mix until firm peaks. The whip cream can be flavored with a substitute for coffee, such as mint, liqueurs, rum etc.
6. Chocolate Curls.
7. With a vegetable peeler, shave thin strips from a bar of semisweet or dark chocolate.
Title: Warm & Gooey Double Chocolate Cake
Ingredients:
- 1/2 sugar
- 1/2 eggs
- 3/4 vanilla
- 2 flour
- 1 baking powder
- 2/3 salt
- 1/2 chocolate chips
- 1/8
- 1/2
- 1/4
Instructions:
1. melt butter over low heat in a round 9" cake pan.
2. remove from heat and add cocoa - stir.
3. add sugar, eggs and vanilla - stir.
4. add flour, baking powder and salt - mix well.
5. sprinkle half (1/4 cup) of the chocolate chips and all of the sliced almonds on top of the batter.
6. bake (in the same pan) at 350 degrees for 15-20 minutes.
7. remove from the oven and sprinkle the rest of the chocolate chips on top of the cake.
8. allow to cool in the pan for about 10 minutes. cut into wedges and serve warm.
Title: Easter Bunny Cupcakes
Ingredients:
- 1 milk
- 1 vanilla extract
- 1/2 marshmallows
- 3
- 6
Instructions:
1. Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. Prepare cake mix as directed for 24 cupcakes, substituting milk for water and adding vanilla extract to batter. Bake and cool completely as directed.
2. Spoon 2 cups frosting into a bowl and tint yellow, light blue, pale green or pink with food coloring (or make different colors in separate bowls). Frost Spoon a dollop of remaining white frosting onto center of each cupcake for bunny faces. (I pipe with a pastry bag or Ziploc bag with the corner cut off) To make ears: Cut each marshmallow in half crosswise with kitchen shears, then cut each piece in half diagonally to form 2 ears, flattening slightly with your fingers. Press in pink decorating sugar. (I have also used pink icing.) Stick 2 ears into each of white frosting mounds.(Stick them into the icing well so they don't fall off!).
3. Use pink candies to make noses, blue candies for eyes and chocolate sprinkles for whiskers.
Title: Carrot Pie (Diabetic)
Ingredients:
- 1 carrots
- 2 Splenda granular
- 3/4 eggs
- 2 ground cinnamon
- 1 ground nutmeg
- 1/2 vanilla extract
- 1 milk
- 3/4
Instructions:
1. Preheat the oven to 400 degrees F.
2. Press the pie crust into the bottom and up the sides of a 9-inch pie plate. Bake for 3 to 5 minutes; remove from the oven and set aside.
3. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain and puree carrots in a food processor.
4. In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon, nutmeg and vanilla. Gradually stir in the milk.
5. Pour the mixture into the partially baked pie shell. Bake for 10 minutes in the preheated oven and then reduce heat to 350 degrees F. Bake for an additional 40 to 45 minutes at the lower temperature, or until firm.
6. Cool slightly on wire rack before cutting.
Title: Irish Cream Rice Pudding
Ingredients:
- 1 arborio rice
- 1 sugar
- 2/3 dried currants
- 3/4 golden raisin
- 1/2 irish cream
Instructions:
1. Preheat the oven to 300°F
2. Butter a 9-inch square baking dish.
3. In a medium saucepan, bring 3 cups milk to a simmer.
4. Add the rice and sugar and stir until the sugar is dissolved.
5. Spread the mixture in the prepared dish, cover loosely with foil and bake for 30 minutes.
6. Stir and continue baking until the rice is tender, about 30 minutes more.
7. Remove from the oven and stir in the remaining 1 cup milk and the currants or golden raisins; let cool.
8. Divide the pudding among 6 whiskey glasses and top with Irish cream.
9. Serve with the cookies.
Title: Pecan Caramel Sandwiches
Ingredients:
- 1 pecan halves
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Unwrap the Rolo candies and set aside.
3. Spray a large baking sheet with butter-flavored cooking spray.
4. Empty bag of pecan halves onto tray; sprinkle with a little salt if.
5. you like.
6. Toast just until pecans begin to brown, 5-6 minutes, and turn off.
7. oven.
8. Working quickly, sandwich one Rolo between two pecan halves and.
9. replace on cookie sheet.
10. When all halves and Rolos are put together, remove extra pecan.
11. halves from baking sheet if there are any left over, and put sheet back inches.
12. turned-off but still-warm oven.
13. Check after a couple of minutes for the caramel softening -- you.
14. should be able to squish it just a little to make a nice pecan sandwich,.
15. but no more. At this point, take sheet out of oven and set the baking.
16. sheet aside to cool completely.
17. In microwave safe bowl, melt chips on high power in 1 minute.
18. intervals, stirring after each, until chocolate is smooth.
19. Dip the little pecan sandwiches into the chocolate and set back on.
20. the cooled baking sheet to set up, approximately 45 minutes to an hour.
21. Place in small paper liner cups, if you like, (or on layers of.
22. waxed paper), and store covered.
23. It's like little Turtle bites -- just right when you want a little.
24. something -- .
Title: Raspberry Upside Down Cake
Ingredients:
- 2 fresh raspberries
- 2/3 butter
- 2/3 sugar
- 3 eggs
- 2 flour
- 1 lemon juice
- 1 vanilla essence
- 2 baking powder
- 1 salt
- 2/3 milk
- powdered sugar
Instructions:
1. Coat a 9" square baking pan with cooking spray.
2. Spread half the raspberries along the bottom of the pan.
3. Combine butter, sugar, eggs, flour, lemon juice, vanilla essence, baking powder, salt and milk.
4. Mix well.
5. Fold in the other half of the raspberries.
6. Pour over raspberries in the pan.
7. Bake for 45 minutes at 350 deg F.
8. Allow to cool.
9. Invert cake on a platter.
10. Sprinkle with powdered sugar.
11. Slice and serve!
Title: Buttercream Frosting
Ingredients:
- 2/3 sugar
- 1/4 all-purpose flour
- 1/4 salt
- 3/4 milk
- 1/2 unsalted butter
- 1 vanilla extract
Instructions:
1. Measure first three ingredients into saucepan and mix thoroughly, then stir in milk until smooth.
2. Place over medium heat and cook while stirring constantly until VERY THICK. If not smooth when partially cooked, beat with rotary beater until smooth and then continue cooking.
3. Remove from heat and turn into a 2 or 3 quart mixing bowl. For quick cooling-place bowl in cold water. Mixture should be cool enough to NOT melt butter.
4. Remove a stick of butter at a time from refrigerator, cut butter into 1/2" pieces. Beat butter into cooled mixture about 2 Tbs at a time, beating until smooth after each addition of butter.
5. When all butter is incorporated beat in flavoring. (Other flavors of extract can be used with success).
6. Entire beating takes 8-10 minutes. Frosting will spread more evenly if chilled 5-10 minutes after mixing. Thickly covers 3-9" layers. Store cake in refrigerator until serving.
Title: Granny's Messy Chocolate Cake
Ingredients:
- 1 shortening
- 2 sugar
- 3 all-purpose flour
- 4 eggs
- 1/2 milk
- 1/2 buttermilk
- 1/4 salt
- 2 1/2 baking powder
- 1 vanilla
- 3 sugar
- 2/3 canned milk
- 1 water
- 1/2 margarine
- 1/4 butter
- 1 vanilla
Instructions:
1. Cream shortening and sugar.
2. Add eggs one at a time, beating after each.
3. Sift flour with baking powder and salt.
4. Add alternately with milk, beginning and ending with flour.
5. Add vanilla.
6. Pour into three 9 inch layer pans and bake in 350 degree oven until just barely done.
7. Remove from pans.
8. Slice each layer in half while still warm and pour chocolate icing between layers and on top.
9. The icing will run down into the cake.
10. CHOCOLATE ICING
11. Mix sugar, cocoa, milk, water, and butter in large sauce pan, cook and stir until it forms a soft ball in cold water.
12. Remove from heat and add vanilla.
13. Beat about one minute, pour over cake while hot.
Title: Pineapple No Cook Pie
Ingredients:
- 1 powdered sugar
- 1 cream cheese
- 1 crushed pineapple
- 1 pecans
- 1 graham cracker pie crust
- 1
Instructions:
1. Combine cream cheese and sugar.
2. Fold in whipped topping, pineapple and pecans.
3. Pour in graham cracker crust and chill 6 hours.
Title: Mixed Berry Almond Crunch Crumble
Ingredients:
- 8 mixed berries
- 1 quick-cooking tapioca
- 2 -3 sugar
- 1/2 lemon zest
- 1 3/4 all-purpose flour
- 1/3 dark brown sugar
- 1/3 granulated sugar
- 1 ground cinnamon
- 1/2 ground ginger
- 1/8 salt
- 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 350 degrees. To prepare filling, toss berries with tapioca (if using), sugar and lemon zest (without tapioca, crumble will be very runny). Set aside.
2. To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form.
3. Pour filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2 inch crumbs and spread over caike. Bake until filling bubbles and topping is light golden, about 55 inutes. Let cool slightly. Serve.
Title: Brownie Crackle
Ingredients:
- 1/4 unsalted butter
- 1 granulated sugar
- 1/2 vanilla extract
- 1/4 egg
- 1 all-purpose flour
- 1/3 walnuts
- 1/2
Instructions:
1. Melt butter in a large sauce pan over medium heat. When almost all melted add the chopped (or whole) chocolate and melt completely.
2. Add the sugar, vanilla and egg, and mix thoroughly until the crystals are incorporated. Now add the flour and nuts and mix well.
3. Place a silpat baking liner on a one-half sheet pan and pour batter over the silpat(or parchment paper). Spread the batter very thin and evenly. Don’t worry about it being pretty, even is what you want.
4. Bake at 375*F for about 20 minutes watching so it doesn’t burn. You want it completely baked and almost completely dry to the touch.