lumicero/recipes-ing2inst huggingface dataset:
Title: Praline Bundt Cake
Ingredients:
- 1 pecans
- 1 butter
- 1 cream cheese
- 1 dark brown sugar
- 4 eggs
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 sour cream
- 2 vanilla extract
- 1 light brown sugar
- 1/2 butter
- 1/4 milk
- 1 powdered sugar
- 1 vanilla extract
- 1 pecan halves
- 4 granulated sugar
- 1/3 light brown sugar
- 1/3
Instructions:
1. CAKE:
2. Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool.
3. Reduce oven temperature to 325°F.
4. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
5. Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.
6. Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
7. Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.
8. ICING:
9. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.
10. SUGAR PECANS:
11. Whisk egg white until foamy; add pecans, and stir until evenly coated.
12. Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
13. Bake at 350°F for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.
14. Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks. Makes 5 cups.
15. Use some to decorate the praline bundt cake and enjoy the leftovers.
Title: Pineapple Cake
Ingredients:
- 2 eggs
- 20 crushed pineapple
- 1 vanilla extract
- 2 granulated sugar
- 2 baking soda
- 2 all-purpose flour
- 1 walnuts
- 24 cream cheese
- 1 1/2 powdered sugar
- 1/2 butter
Instructions:
1. Preheat oven to 350. Grease and flour a 13" x 9" baking pan.
2. In a large mixing bowl, beat together eggs, pineapple, vanilla and sugar.
3. Gradually beat in baking soda and flour; stir in walnuts.
4. Pour into the greased 13" X 9" baking dish.
5. Bake at 350 degrees for 25-30 minutes or until toothpick poked in the center comes out clean.
6. For icing: beat together cream cheese, butter, and powdered sugar; spread over warm (NOT HOT) cake.
Title: Sinful-Tasting Delicious Peanut Butter Mousse (Vegan, Gluten-Fre
Ingredients:
- 1 silken tofu
- 2/3 raw sugar
- 2/3 soymilk
- 2
Instructions:
1. blend tofu with milk till smooth.
2. add sugar, blend till super smooth.
3. add peanut butter. blend till smooth.
4. blend some more to whip some air into it to give at fluffly, mousse-like consistency. you can skip this to make this a pudding!
5. tastes best after it has time to settle in the fridge for a couple hours.
Title: Crisp or Chewy Cowboy Cookies
Ingredients:
- 2 wheat flour
- 1 1/2 quick oats
- 1/2 sea salt
- 1/2 baking powder
- 1 baking soda
- 1 butter
- 3/4 brown sugar
- 2/3 granulated sugar
- 3 honey
- 1 honey
- 2 vanilla extract
- 1 eggs
- 1 ground pecans
Instructions:
1. Preheat oven at 350 degrees fahrenheit. Prepare light aluminum cookie sheets with parchment paper.
2. Lightly blend the first five (5) dry ingredients in a medium bowl, set aside.
3. Cream together the next six (6) ingredients in a medium bowl, then add to a large mixing bowl.
4. Gently stir the blended dry ingredients into the creamed mixture.
5. Fold in chocolate chips and crushed pecans.
6. You will be using your hands or an icecream scooper to make a 2-3 tablespoon size ball of dough, then flatten it out with the bottom of a glass or palm of your hand. These should be spaced away from the other cookies by at least 1-2". Should be able to fit 6 cookies on a fully covered cookie sheet, I was able to get 5 or 6 baked at a time.
7. Bake for about 15 minutes (for chewier) or up to 18 minutes (for crispier cookies.) These cool completely in about 10 minutes on a cookie rack.
Title: Mini Peachberry Cobblers
Ingredients:
- 1/4 unbleached flour
- 3 whole wheat flour
- 1/2 sugar
- 1/4 baking powder
- 1/4 salt
- 2 nonfat milk
- 1 butter
- 1/4 fresh blueberries
Instructions:
1. Combine first four ingredients in small bowl.
2. Combine milk and melted butter; stir into dry ingredients until smooth.
3. Pour into two greased 8-oz. ramekins or custard cups.
4. Top with fruit.
5. Bake at 350 degrees for 30-35 minutes or until fruit is tender, and serve warm with vanilla ice cream!
6. To serve more people, you can double this recipe and bake it in an 8-inch square pan.
Title: Poppy Seed Filling for Hamantaschen
Ingredients:
- 2 poppy seeds
- 1 milk
- 3/4 honey
- 1 fresh lemon rind
- 1/2 seedless raisin
Instructions:
1. Grind poppy seeds in food processor or spice grinder.
2. Combine with the milk and honey.
3. Cook over low heat, stirring frequently, until thick.
4. Stir in the lemon rind and raisins.
5. Cool before filling the Hamantaschen dough.
Title: Cuban Blueberry Pudding
Ingredients:
- 2 fresh blueberries
- 1 butter
- 3 granulated sugar
- 1 3/4 all-purpose flour
- 1 baking powder
- 1 salt
- 3/4 milk
- 1/2 cornstarch
- 1 boiling water
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan.
2. Spread berries in prepared pan. Squeeze lemon juice over berries. Beat together butter and 3/4 cup sugar in large bowl.
3. Sift together flour, baking powder and 1/2 teaspoon salt. Add dry ingredients to sugar mixture alternately with milk. Spread batter over berries.
4. Combine remaining 1 cup sugar, corn starch and remaining 1/4 teaspoon salt. Sprinkle over cake batter. Pour boiling water over all. Bake at 350 degrees for 1 hour. Serve warm or at room temperature with vanilla ice cream.
Title: Strudel Dough
Ingredients:
- 3 flour
- 2 water
- 1 salt
- 1 butter
- 1/4 - 1/2
Instructions:
1. Place the flour on a clean, dry work surface. Make an indentation in the middle. Gradually pour the oil, salt and tepid water in this hole. Keep stirring until the flour incorporates all liquid. (Like you would make a fresh pasta dough.).
2. Knead until the dough is soft. Divide into two pieces, grease the tops, and cover. Let it rest for 10 minutes.
3. Roll 1/2 of the dough into a large rectangular sheet on a cloth or parchment covered table. Let it rest 5 minutes.
4. Gently pull the dough with your hands, starting from the middle and working to the edges. Carefully stretch the dough until it is paper thin. (I think I will just roll it a second time, instead of trying to pull it.).
5. Moisten dough with melted butter. Spread filling of choice along long edge of dough. Wrap the other side of the dough up and over the filling (like a jelly roll,) using the cloth or parchment to help it along without tearing.
6. Brush the top with additional melted butter. Slice if needed to fit onto your baking sheet, leaving a few inches between strudels.
7. Repeat with remaining 1/2 of dough if you didn't have room to prepare both pieces at the same time.
8. Bake at 350F until golden. (I made rounds filled with cooked beef, and they took 30 minutes to bake. There was no time listed, but I imagine it will take a bit longer for a whole strudel to bake).
9. For apple strudel: spread thinly sliced apples on dough, and sprinkle with cinnamon and sugar.
10. For cream cheese strudel: beat 1 lb cream cheese with 2 eggs, a tsp vanilla, and 1/3 cup sugar for the filling.
11. For meat strudels: mix 1 lb ground meat with 1 lb minced onions - she doesn't say to cook it first, but I would.
12. Also, you could use a can of pie filling as the filling.
Title: Mint Chocolate Truffle Cookies
Ingredients:
- 6 butter
- 3/4 sugar
- 1 eggs
- 2 flour
- 1 3/4 baking powder
- 1/2
- 1/3
Instructions:
1. PREHEAT oven to 350°F Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minute or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, one at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate at least 2 hours or up to 24 hours.
2. ROLL heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on greased baking sheets.
3. BAKE 10 to 12 minute or until tops are set. (Do not overbake.) Immediately sprinkle with crushed candy canes. Cool 1 minute on baking sheets. Remove to wire racks; cool completely.
Title: Seasoned Apple Crisp
Ingredients:
- 5 -6 tart apples
- 2 sugar
- 2 brown sugar
- 1 1/2 cinnamon
- 2 butter
- 3/4 flour
- 2 flour
- 6 oatmeal
- 7 sugar
- 7 brown sugar
- 12 butter
Instructions:
1. Preheat oven to 375°F.
2. Put apples, sugars, and cinnamon in a 1 1/2 quart casserole dish.
3. Stir to combine.
4. Let sit about 20 minutes until some juice is released from the apples.
5. Combine flour, oatmeal and sugars.
6. Mix in the butter until it resembles coarse crumbs.
7. Pour melted 2 tbsp butter over apple mixture in the casserole.
8. Sprinkle with topping mixture.
9. Bake 30-40 minutes until topping is golden and filling is bubbling.
10. Serve warm or at room temperature.
Title: Rice Krispies Bundt Cake
Ingredients:
- 6 butter
- 2 marshmallows
- 12
- 1
Instructions:
1. Coat a 10 inch Bundt pan with nonstick cooking spray.
2. In a large soup pot, melt the butter over low heat.
3. Add the marshmallows and stir until completely melted.
4. Remove from heat and add cereal (quickly, will be very stiff to stir) stirring until well coated.
5. Allow to cool slightly then add the candies, mix well.
6. Lightly press the mixture into the bundt pan and allow to cool completely.
7. Run a knife around the edges of the pan to loosen, then invert onto a serving platter You can decorate this by simply drizzling 1/2 cup melted chocolate chips over the top of the cake cut and serve.
Title: Lemon Souffle Tart
Ingredients:
- 8 eggs
- 2/3 sugar
- 1 lemon, zest of
- 1 all-purpose flour
- 4 unsalted butter
- 1 salt
- 1/8 cream of tartar
- 1/8
- 1
Instructions:
1. Preheat oven to 400*F.
2. Using an electric mixer, beat the egg yolks with 1/3 cup sugar, the lemon zest and the flour until thick and pale yellow.
3. Transfer to a double boiler and add the lemon juice.
4. Whisk over medium heat until thick and set.
5. Remove from the heat and whisk in the butter.
6. Cover and set aside.
7. Using an electric mixer, beat the egg whites with the salt and cream of tartar until they form soft peaks.
8. Add the remaining 1/3 cup sugar and beat until firm peaks form.
9. By hand, whisk one third of the egg whites into the yolk mixture.
10. Using a rubber spatula, fold in the remaining whites.
11. Mound the mixture in the tart shell and bake for 15 to 18 minutes, rotating the pan 180 degrees after 9 minutes.
12. Let cool before serving.
Title: Strawberry Shortcake Biscuits
Ingredients:
- 2 flour
- 3 granulated sugar
- 1 baking powder
- 1/2 baking soda
- 1 salt
- 1/2 butter
- 1 sour cream
- 1 granulated sugar
Instructions:
1. Preheat oven to 400°F Lightly grease a baking sheet.
2. In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
3. Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces. Add sour cream.
4. Gather together in a rough ball. Roll dough out to thickness of 1 inch. Cut into eight 3" rounds.
5. Place on baking sheet. Sprinkle with 1T sugar. Bake for 20 minutes.
6. Cool completely.
7. Top with strawberries, whipped cream, etc.
Title: All-Occasion Vanilla Pound Cake
Ingredients:
- 2 1/2 all-purpose flour
- 3 unbleached all-purpose flour
- 1 potato starch
- 1 1/2 salt
- 1/2 baking soda
- 1/4 sour cream
- 1 heavy cream
- 2 vanilla extract
- 1 1/2 brandy
- 1/4 Amaretto
- 1 rum
- 1 unsalted butter
- 1 1/2 vanilla bean
- 16 eggs
- 3 powdered sugar
- 1
- 5
- 1
Instructions:
1. Place a rack in center of oven and preheat to 350°F.
2. In a large mixing bowl, combine flour with potato starch, vanilla powder, salt, and baking soda and whisk gently to blend.
3. In another large mixing bowl, combine sour cream, heavy cream, vanilla extract, and liquors and whisk gently to combine.
4. Add butter and sugar to the bowl of a standing mixer fitted with paddle attachment; slice open vanilla pod and scrape in black seeds and begin blending on low speed.
5. After 2-3 minutes, add eggs and extra yolk, one at a time, waiting until each is fully incorporated before adding next egg.
6. Continuing on low speed, alternately add dry and wet mixtures, little by little (move swiftly through this step to avoid overworking the batter, it should take no more than 1 minute).
7. Stop mixer, scrape down sides of bowl and along bottom and mix on medium speed for 15 to 20 seconds, until batter is consistenly smooth.
8. Spray a large (11 1/2 cup) Bundt pan with an oil/starch spray; fill pan three-quarters full and level it with a rubber spatula (use any leftover batter for cupcakes).
9. Bake 45 minutes; test for doneness by inserting a bamboo skewer into center and removing it: when skewer shows just a touch of crumbs, remove cake from oven and cool for 5 to 10 minutes on a flat surface.
10. Remove cake from pan and allow to cool completely.
11. Sprinkle with powdered sugar, serve with whipped cream and berries, if desired.
Title: Nutmeg Pound Cake
Ingredients:
- 1 1/2 unsalted butter
- 3 sugar
- 2 ground nutmeg
- 5 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 milk
Instructions:
1. Preheat oven to 350 degrees. Butter and flour a bundt or tube pan.
2. Cream butter and sugar in a mixer. Add the nutmeg. Be sure to scrape the sides of the bowl.
3. Add one egg at a time amd mix well.
4. Mix flour, baking powder and salt in another bowl.
5. Alternate adding the flour mixture and the milk until all is incorporated. (Do not over mix or you risk a tough cake.).
6. Bake at 350 degrees for 1 hour 15 minutes. A tooth pick inserted in center should come out clean. Let cake cool then loosen sides with a knife.
7. (This recipe can be divided into two loaf pans, adjust the cooking time to 55 min to 1 hour. Be sure the center is done by checking with a toothpick.).
Title: People's Choice Chocolate Chip Cookies
Ingredients:
- 1/3 brown sugar
- 1 vanilla extract
- 2 salt
- 1/4 tapioca flour
- 1 baking powder
- 1/2 water
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 350° (180°C, or gas mark 4).
2. With a mixer, or by hand, stir together oil, brown sugar, vanilla, and salt. Add the flours and baking powder and mix on low speed. While mixing, slowly pour in the water until the dough is smooth. Stir in the chocolate chips.
3. Use a small ice cream/cookie scoop or drop dough by tablespoon onto a baking sheet, spacing the cookies about 2 inches apart (about 6 cookies per baking sheet).
4. Bake for 12 to 15 minutes. Cookies will be golden around the edges and soft in the center. For soft cookies, remove from oven before they are too golden - around 12 minutes. Let cool on baking sheet for less than 1 minute. Remove with a flat spatula and place on a flat surface to cool completely.
Title: Honey Baked Apples
Ingredients:
- 2 1/4 water
- 3/4 brown sugar
- 3 honey
- 6 tart apples
- 1 golden raisin
- vanilla ice cream
Instructions:
1. In a saucepan bring water, sugar, and honey to a boil, and remove from heat.
2. Core apples and peel the top 1/3 of the skin off each one.
3. Place apples in an ungreased baking dish and fill the empty holes (where the cores were) with the raisins.
4. Sprinkle any remaining raisins around the apples.
5. Pour the prepared sugar syrup over the apples.
6. Bake at 350°F uncovered until tender, about 1 hour, basting occasionally.
7. Serve with ice cream if desired.
Title: Brownies (UK Version)
Ingredients:
- 4 butter
- 4 soft brown sugar
- 4 self-rising flour
- 1/4 baking powder
- 2 eggs
- 4 chocolate
- 3 walnuts
Instructions:
1. Cream butter and sugar.
2. Mix self-rising flour, and baking powder.
3. Beat in the eggs, one at a time, with a tablespoon of the dry mixture.
4. Beat in the melted chocolate.
5. Fold in the remaining dry mixture.
6. Add the walnuts.
7. Place into a lined 7 inch square tin.
8. Bake in a preheated oven Gas 4 for 30-35 minutes.
9. Cut into squares when cooled.
Title: Cranberry Apple Crisp
Ingredients:
- 3 cranberries
- 3 apples
- 1/2 sugar
- 1 cinnamon
- 1 lemon juice
- 4 all-purpose flour
- 3 brown sugar
- 3/4 rolled oats
- 3 margarine
Instructions:
1. Preheat oven to 375°F In a large bowl, combine cranberries, apples, granulated sugar, cinnamon, lemon juice, and 1 tablespoons flour.
2. Grease a 9-inch baking dish.
3. Spoon fruit mixture into a baking dish.
4. In a medium bowl, combine brown sugar, remaining flour, and rolled oats. Stir in margarine and toss to combine.
5. Sprinkle topping over fruit mixture.
6. Bake 40 minutes or until topping is lightly browned and apples are tender.
7. TIP: Serve with Vanilla Ice Cream.
Title: Strawberry Icing (All Natural)
Ingredients:
- 1 frozen strawberries
- 3 powdered sugar
- 1/2 butter
- 1/2 vanilla extract
Instructions:
1. Thaw berries and reserve 1/4 cup of the juice.
2. Mix together strawberry juice, sugar, butter, and vanilla extract on High speed for approximately 3 minutes.
3. Serve thawed berries alongside iced cake.
Title: Didi's "I Can't Believe You Used Up My Whole Box of Cheerios" Squares
Ingredients:
- 3 margarine
- 6 miniature marshmallows
- 1/2 crunchy peanut butter
- 5
Instructions:
1. Grease a 13x9 pan.
2. Melt margarine.
3. Add marshmallows, toss to coat with the margarine.
4. You can do this on the stovetop or microwave on high for 1 1/2 minutes or until smooth when stirred.
5. Stir in the peanut butter.
6. Immediately add the cereal.
7. Mix lightly until well coated.
8. Using a greased spatula or wax paper (I put plastic baggies on my hands), press the mixture into the greased pan.
9. Cool and cut into squares.
Title: Coconut Triple Layer Cake
Ingredients:
- 1 3/4 sugar
- 1/2 baking soda
- 1 cake flour
- 3/4 salt
- 3 1/2 cake flour
- 2 baking powder
- 1/4 butter
- 2 nonfat milk
- 1 2/3 vanilla extract
- 1 1/2 plain nonfat yogurt
- 2 1/2 sweetened flaked coconut
- 1/2 water
- 1/4 cream of tartar
- 2/3 sugar
- 1/4 salt
- 1/4 vanilla extract
- 1 vanilla extract
- 1 sugar
- 3 cornstarch
- 1/4 warm water
- 1 fresh lemon rind
- 1/2 fresh lemon juice
- 2
- 1/2
- 3
- 1/2
- 2
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Coat 3 round cake pans (8 inch each) with the cooking spray, dust each with 1 tablespoon flour.
3. Combine sifted flour, baking powder, salt and baking soda.
4. Then add sugar, butter and oil and beat for about 5 minutes.
5. Add egg whites, one at a time and then combine the milk and yogurt.
6. Add the flour mixture to the creamed mixture, stir in extracts.
7. POUR cake batter into your prepared pans.
8. Bake at 350 degrees for 25 minutes.
9. Cool in pan for another 10 minutes.
10. Remove from pans.
11. Make sure cake is completely cooled.
12. While cake is cooking make your coconut frosting.
13. Add sugar, water, cream of tartar, sprinkle of salt and egg whites together.
14. Beat at high speed until stiff peaks form on top of oven in a pan and candy thermometer registers 160.
15. Add extracts and beat until blended.
16. Put aside.
17. LEMON FILLING: Combine sugar and cornstarch in a saucepan.
18. Stir in water, orange juice, rind, lemon juice, and egg yolks.
19. Bring it to a boil over medium to high heat.
20. Cook until it thickens, stirring constantly so it won't burn.
21. Remove from heat, Stir in vanilla.
22. Cover and put it on cake after it gets cooled.
23. Place 1 cake layer on a plate, that will be the bottom one.
24. Spread a thin layer of lemon filling on top of cake.
25. Put your second layer of cake on top of that.
26. And then spread another thin layer of lemon filling on top of that.
27. Then you put the last layer on top of the cake.
28. Then you spread the coconut frosting on the very top of the cake.
29. Spread the frosting on sides of the cake.
30. Sprinkle top of cake the coconut flakes.
Title: Saltine Cracker Toffee Crust
Ingredients:
- 40 -50 brown sugar
- 1/2 margarine
- 3/4 butter
- 1/2 vanilla extract
Instructions:
1. In medium bowl add crushed crackers, brown sugar. Mix with hands.
2. Add melted margarine and vanilla. Mix well.
3. Preheat oven 375*.
4. Spray pam in the cooking pan or pie pan.
5. Use non-stick pans if you have.
6. Press in the bottom of 9 X 9 pan or 9 inch pie pan.
7. Bake from 9 to 12 minutes. When the bottom of the crust starts to turn light brown, watch carefully, take out of oven when it is a medium brown. Cool.
8. Note: If you want to reserve 1/4 cup cooked or cooked crust, it is nice sprinkled on top of any filling.
9. I use my "I Can't Believe It is Butter" margarine spread.
Title: Pound Cake
Ingredients:
- 1 butter
- 6 eggs
- 1 confectioners' sugar
- 1 flour
- 1 vanilla
Instructions:
1. Combine the butter, eggs, confectioners sugar, flour and vanilla in a mixing bowl.
2. Beat at high speed until smooth and creamy.
3. Spoon into a greased and floured tube cake pan. Bake at 325 for 1-1/2 hours.
4. Cool in a pan for 5 minutes and then remove.
Title: Pat's Chocolate Chip Cookies
Ingredients:
- 1 shortening
- 2 sugar
- 3 eggs
- 1 baking powder
- 1 salt
- 1 baking soda
- 2 flour
- 4 -5 chocolate chips
- 1 white vinegar
- 1 lemon juice
Instructions:
1. To make sour milk mix 1 tablespoon white vinegar or lemon juice and enough milk to equal 1 cup, stir and let stand 5 minutes.
2. Preheat oven to 375.
3. Mix shortening, sugar, eggs, sour milk, baking powder, baking soda, and salt.
4. Slowly add flour.
5. Fold in chocolate chips.
6. drop by table spoon onto cookie sheet (cookies spread) or try to layer in a baking dish to see if these are the cake like cookies.
7. Bake 10 mins or until toothpick comes out clean.
Title: Caramel Chocolate Tarts
Ingredients:
- 1 plain flour
- 90 butter
- 1/4 caster sugar
- 400 sweetened condensed milk
- 30 butter
- 2 golden syrup
- 100 dark chocolate
Instructions:
1. preheat oven to moderate.
2. grease 2 twelve hole mini muffin pans.
3. blend or process flour butter and sugar until ingredients just come together.
4. press level tbsps of mixture into each hole in pan to make bases
5. bake in oven about 10 min or til lightly browned.
6. combine condensed milk, extra butter and syrup in saucepan.
7. stir until smooth don't boil.
8. pour hot caramel filling over hot bases.
9. return to oven about 3 minute.
10. or til caramel begins to brown around edges.
11. stand 2 min using a knife gently remove tarts from pans cool.
12. spread top of cooled tarts with melted chocolate stand til set.
13. refrigerate covered.