lumicero/recipes-ing2inst huggingface dataset:
Title: "Pioneer Woman" Chocolate Candy Cane Cookies
Ingredients:
- 1 salted butter
- 1 powdered sugar
- 1 egg
- 2 vanilla
- 2 1/2 flour
- 1/2 salt
- 1
- 4
- 8
Instructions:
1. Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
2. In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.
3. Preheat oven to 375 degrees.
4. Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface.
5. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
6. Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.
Title: Gingered Banana Crepes
Ingredients:
- 1/3 unsalted butter
- 2/3 light brown sugar
- 1 crystallized ginger
- 3 heavy cream
- 6 bananas
- 10 confectioners' sugar
- 1/3
Instructions:
1. In a large skillet, melt butter.
2. Stir in sugar and ginger, stirring until sugar is melted.
3. Stir in cream; boil 1 minutes.
4. Add banana slices; heat through, about 1 minute.
5. Warm crepes lightly.
6. Spoon 1/3 cup filling on one half of each crepes; fold other half over.
7. Drizzle melted chocolate over the folded crepes and dust with confectioners' sugar.
8. Serve while still warm.
9. Tip: you can generously brush or drizzle the warm crepes with banana liquor for a grown up taste, before you add the filling.
Title: No Flour Peanut Butter Cookies
Ingredients:
- 3/4 Splenda granular
- 1/2 vanilla extract
- 1 egg
- 1 ricotta cheese
- 1/4
Instructions:
1. Preheat oven to 325°F.
2. Mix all ingredients together.
3. Roll into small balls (will make 16), place on cookie sheet, then press down with fork.
4. Bake for approximately 10-12 minutes.
Title: Teff Dessert Pie Crust
Ingredients:
- 2 teff flour
- 1/2 maple syrup
- 1/2 canola oil
- 1/2 sea salt
Instructions:
1. Combine all ingredients Do not sift
2. Press Dough evenly into a pie pan with hands.
3. Bake for 10 minutes in preheated 375 degree oven.
4. Add filling.
Title: Apple Quince Crisp
Ingredients:
- 7 granny smith apples
- 6 quinces
- 3/4 brown sugar
- 1/4 water
- 2 lemon rind
- 2 fresh lemon juice
- 1 cornstarch
- 1 cinnamon
- 1/2 nutmeg
- 2/3 oats
- 2 flour
- 1/4 brown sugar
- 2 margarine
Instructions:
1. Combine first nine ingredients. Toss well to coat. Put mixture in sprayed 9x13-inch pan.
2. Mix oats, flour, 1/4 cup sugar and margarine. Sprinkle over apple mixture.
3. Cover with foil (or lid if you have one). Bake at 400 degrees for 30 minutes. Uncover and bake 20 minutes more or until fruit is tender and topping crisp.
4. Serve warm or at room temperature.
Title: Peppermint Ribbon Cake
Ingredients:
- 1 confectioners' sugar
- 1/2 milk
- 1/2
- 2
- 1
Instructions:
1. Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.
2. Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.
3. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.
Title: Peachy Whirl
Ingredients:
- 460 cottage cheese
- 240 caster sugar
- 1 1/4 maple syrup
- 2 nutmeg
- 1 -2
Instructions:
1. Reserve half the peaches, chop remainder.
2. Whip cream until stiff, adding sugar & whisky; fold in cottage cheese & chopped peaches.
3. Spoon into a serving bowl or individual dishes and decorate with remaining peaches and a sprinkle of nutmeg.
Title: Turtle Cake
Ingredients:
- 1 evaporated milk
- 5 eggs
- 1 water
- 3 butter
- 1/4 pecans
- 1 1/3
- 3/4
- 12
- 2
Instructions:
1. Heat oven to 350*.
2. Line 13x9 pan with foil and lightly grease the foil.
3. In small saucepan, slowly heat caramels and milk stirring until melted.
4. Prepare cake.
5. Beat on low 1 minute, add butter, beat on hi 2 minutes.
6. Spread 1/2 the batter in pan.
7. Bake for 13 minutes.
8. Pour caramel mix over cake; spread to edges.
9. Sprinkle with 1 cup choc chips and 1 cup pecans.
10. Spoon remaining batter over; spread to edges.
11. Bake for 40 minutes or until cake puffs up around the sides of pan and springs back when touched.
12. Set the cake on a wire rack to cool.
13. Melt remaining choc chips; spread over cooled cake; sprinkle with remaining pecans.
Title: Banoffee Pie
Ingredients:
- 100 butter
- 250 butter
- 100 dark brown sugar
- 100 bananas
- 397 cocoa powder
- 4
- 284
Instructions:
1. To make the base, process the biscuits until like fine crumbs then tip into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.
2. To make the filling: place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel. As soon as it thickens, remove from the heat. Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.
3. To serve, remove the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with the cocoa.
4. 11/2 hours chilling time.
Title: Date-Nut Pudding
Ingredients:
- 1 boiling water
- 1 dates
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 2 butter
- 1 1/2 margarine
- 1 flour
- 1 baking powder
- 1/2 baking soda
- 1 1/2 salt
- 1 brown sugar
- 1 1/2 butter
- 1 margarine
- boiling water
Instructions:
1. Pour boiling water over dates and set aside to cool.
2. Cream together sugars, egg and butter or margarine.
3. Combine dry ingredients and blend into creamed batter.
4. Stir in dates and nuts.
5. Pour into a greased baking pan, 11"X 7"X 1 1/2".
6. Top with sauce and bake at 350 degrees F for 40 to 45 minutes.
7. Serve warm or cold, topped with whipped cream, if desired.
8. Sauce: Mix together until smooth and syrupy.
9. Pour over batter and bake.
Title: Wholesome Berry Crisp
Ingredients:
- 1/3 honey
- 1/4 canola oil
- 2 quick oats
- 1/2 whole wheat flour
- 1/2 cornstarch
- 2 fresh lemon juice
- 1 fresh strawberries
- 1 fresh blueberries
- 3 blackberries
- 2 fresh raspberry
- 1
Instructions:
1. Beat honey and oil until blended.
2. Stir in oats, flour, and nuts until blended; set aside.
3. Combine cornstarch and ¼ cup apple juice concentrate in small bowl.
4. Combine lemon juice and remaining apple juice concentrate in saucepan, gradually whisk in cornstarch mixture, and bring to a boil.
5. Cook and stir juice mixture for 1-2 minutes or until thickened.
6. Combine berries in sprayed 11x7 baking dish, top with apple juice mixture, and sprinkle with oat mixture.
7. Bake at 350 degrees for 25-30 minutes or until bubbly and golden brown.
Title: Shortcake
Ingredients:
- 2 flour
- 1 sugar
- 1/2 butter
- 2 baking powder
- 1 salt
- 3/4 milk
- 1 vanilla
Instructions:
1. Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
2. In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
3. To the remaining butter mixture, add the rest of the ingredients & mix well.
4. Pour into prepared dish & sprinkle topping over.
5. Bake 30-40 minutes or until toothpick inserted in center comes out clean.
6. Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
7. Note #2: Double the ingredients to make a larger (9x13) cake.
Title: Lazy Daisy Squares
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/3 butter
- 1 margarine
- 1 1/2 sweetened condensed milk
- 1 chocolate chips
- 1/2 mini marshmallows
- 1 coconut
Instructions:
1. Mix together the grahama crumbs and butter and press into an 8 by 8 baking pan.
2. Spread in layers the chocolate chips, almonds, coconut and marshmallows.
3. Top with condensed milk.
4. Bake in a 350 degree oven for 18 to 23 minutes or until golden brown.
Title: Peanut Butter Chip Tassies
Ingredients:
- 3 cream cheese
- 1/2 butter
- 1 flour
- 1 egg
- 1/2 sugar
- 2 butter
- 1/4 lemon juice
- 1
- 6
Instructions:
1. In medium bowl, beat cream cheese and ½ cup butter. Stir in flour. Cover. Refrigerate about 1 hour or until dough is firm.
2. Shape into 24 one inch balls. Place each ball into an ungreased small muffin cups. Press dough evenly against bottom and sides of each cup.
3. Heat oven to 350.
4. In medium bowl, combine egg, sugar, melted butter, lemon juice and vanilla; stir until smooth.
5. Add chopped peanut butter chips. Fill muffin cups ¾ full with mixture.
6. Bake 20-25 minutes or until filling is set and lightly browned. Garnish with candied cherries if desired.
Title: Sharing Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 vanilla pudding mix
- 1 1/3 milk
- 3 cream cheese
- 4 crushed pineapple
- 1 1/2 heavy cream
- 8 coconut
- 1
- 2
Instructions:
1. Mix cake as directions say.
2. Pour into 2 greased 13x9 baking pans.
3. Bake at 350* for 15 minutes, or until done.
4. Cool completely.
5. In lg mixing bowl, mix pudding mixes, milk and coconut extract, beat 2 minutes.
6. Add cream cheese; beat well.
7. Stir in pineapple.
8. Spread over the cakes.
9. Top with whipped cream; sprinkle with coconut.
Title: Fruit Dream Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 granulated sugar
- 2 eggs
- 1/4 baking soda
- 1/2 baking powder
- 1 vanilla
- 2 1/2 all-purpose flour
- 1 1/2 white chocolate chips
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, beat butter and shortening for 30 seconds.
3. Add granulated sugar, drink mix, baking powder, and baking soda.
4. Beat until fluffy, scraping sides of bowl occasionally.
5. Beat in eggs and vanilla.
6. Beat in as much flour as you can with mixer.
7. Stir in any remaining flour and the baking pieces.
8. Cover and chill dough 30 minutes or until easy to handle.
9. Shape dough into 1 inch balls.
10. Roll in colored or coarse sugar.
11. Place balls 2 inches apart on un-greased cookie sheet.
12. Bake in preheated oven for 9 <U+0096> 11 minutes or until edges are just set (centers will still be soft).
13. Let cool for 2 minutes on cookie sheet.
14. Transfer to a wire rack and cool completely.
Title: Hawaiian Squares
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 vanilla
- 1 1/2 flour
- 1 crushed pineapple
- 1/4 butter
- 3/4 sugar
- 1 egg
- 1 vanilla
- 1
Instructions:
1. Cream the 1/2 cup butter and blend in brown sugar and vanilla.
2. Add flour and mix thoroughly.
3. Press into bottom of 9" cake pan.
4. Bake 15 minutes at 350 degrees F.
5. Let cool 5 minutes.
6. Spread with crushed pineapple.
7. Beat together all the topping ingredients and spread over crushed pineapple/.
8. Return to oven and bake 30 minutes more.
9. Cool- cut into squares.
10. Store in fridge.
Title: Molasses Spice Cookies With Toasted Marshmallow
Ingredients:
- 2 all-purpose flour
- 1/4 baking soda
- 1 pumpkin pie spice
- 1/2 salt
- 3/4 unsalted butter
- 1/4 sugar
- 1/3 brown sugar
- 1 egg
- 2 vanilla
- 1 dark molasses
- 1 marshmallows
- 1
Instructions:
1. Mix the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
2. Beat the butter and sugar together with an electric mixer. Add the rest of the wet ingredients while it mixing.
3. Then scrape the bowl and add the flour mixture a little at a time.
4. Once the dough has come together, divide it onto two pieces of plastic wrap. Wrap the dough into two disks and refrigerate for at least 30 minutes.
5. Remove one disk from the fridge. Flour a work surface and roll it out to between 1/8 -1/4 inch thick. Cut out the cookies as close together as possible. Use a spatula to transfer the cookies to parchment paper-lined cookie sheets. The dough is fragile, so if you lose an appendage, gently press it back together. Remember, fragile dough = light tender cookies.
6. Gather the leftover dough and repeat. Try to get as many cookies cut out of two rolls on each disk. The more you gather and re-roll, the tougher the dough gets!
7. Bake for 10-15 minutes. Allow to cool. Raise the oven rack to the highest position and turn on the broiler.
8. Using a piping bag, or a freezer bag with the corner cut off, spread the marshmallow fluff over each cookie. The goal is to get a smooth layer about a 1/3 the thickness of the cookie. If you add too little is will get bumpy when you toast it, and if you add too much, it will run off. I used about a tablespoon per puppy cookie.
9. The marshmallow fluff will smooth out after a minute or two. To create the effect of an ear, place one more dollop of fluff on the head, right before you place the cookies under the broiler.
10. Toast the cookies under the broiler for about 30 seconds. DO NOT take your eyes off them! Marshmallow fluff burns fast! Once the come out, quickly add the eyes to your puppies!
Title: Red Wine Pear Dessert
Ingredients:
- 2 water
- 2 red wine
- 1 brown sugar
- 1/4 ginger
- 1 cinnamon
- 1 pears
- 4 orange, juice of
- 1/2 chocolate ice cream
- 4 white chocolate chips
- 1 mint leaves
- 4
Instructions:
1. In large pot heat up the wine, add water, sugar, ginger, orange juice and orange peel let it come to boil.
2. Simmer and add pears.
3. Simmer 15-20 minutes or until pears absorb the juice.
4. Turn off and let it cool.
5. Remove pears, cut lenghtwise like a fan.
6. In bowl add 1 tablespoon of red wine, 1 scoop of chocolate ice cream, place a pear and drizzle with melted white chocolate.
7. Decorate with orange peel and mint.
Title: Peach Dumplings
Ingredients:
- 1/2 butter
- 2 sugar
- 2 water
- 1 vanilla
- 2 self-rising flour
- 1/2 shortening
- 1/2 milk
- 5 cinnamon
- 1/2 nutmeg
- 1/4
Instructions:
1. In a 350 degree oven, melt butter in a 13x9 pan.
2. In a medium saucepan, combine 2 cups sugar,water, stir while cooking over medim heat, bring to boiling and boil uncovered 5 minutes, then remove from heat and set aside.
3. In a large bowl, place flour, cut in shortening until pieces are the size of small peas, then make a well in the center and add milk all at once.
4. Stir until just combined, then knead dough 10-12 strokes or until nearly smooth.
5. Lightly sprinkle dough with flour, cover with waxed paper and roll dough to 12x10 rectangle about 1/4" thick.
6. In another large bowl, toss peaches, cinnamon and nutmeg, spoon 3 cups of the peach mixture on top of melted butter in baking dish.
7. Spoon the remaining 2 cups of peach mix. over dough and roll dough into a spiral, starting from the long side and pinch to seal.
8. Cut into 12 one inch rolls, arrange rolls, cut side down over the peaches in baking dish.
9. Carefully pour sugar syrup mix around rolls (this will look like too much liquid, but will absorb during baking.
10. Bake 45 minute at 350 degrees and cool on a wire rack for 30 minute and serve warm in dishes with vanilla ice cream.
Title: Apple Crisp -- Farm Style
Ingredients:
- 1 margarine
- 1 brown sugar
- 1 all-purpose flour
- 1 oatmeal
- 12 green apples
- 1 sugar
- 2 flour
- 2 cinnamon
Instructions:
1. Peal and slice apples.
2. Place in bottom of greased 9x13 pan.
3. The pan should be at least 2/3 to 3/4 full of apples.
4. Pour the sugar overtop of the apples.
5. Combine the 2T. of flour and the cinnamon, then sprinkle over the apples.
6. Combine all the ingredients in the first column, mixing like a pie crust.
7. Crumble over the apples.
8. Bake 45 min @ 350.
Title: Strawberry-White Chocolate Buttercream
Ingredients:
- 16 frozen unsweetened strawberries
- 16 white chocolate
- 1/2
Instructions:
1. Thaw the strawberries, either by setting them out for several hours or microwaving on the defrost setting until no longer cool to the touch.
2. Puree the strawberries in a food processor or blender. If the mixture is still cold, defrost in the microwave until no longer cool to the touch.
3. Break the chocolate into squares and place in a microwave-safe bowl. Add the oil and microwave, stopping and stirring every 15 seconds, until the chocolate is completely melted. Do not allow the mixture to exceed 160°F A double boiler may be used to melt the chocolate mixture if you prefer.
4. Add 1/2 cup strawberry puree to the melted chocolate mixture and stir until smooth. Microwave briefly if necessary until mixture is smooth.
5. Fill a large bowl with ice cubes and water. Set the bowl with the melted mixture directly in the ice water. Be careful not to get any water into the bowl. Stir constantly with a spoon or whisk until the mixture becomes thick and holds stiff peaks. Immediately remove from the ice water.
6. Allow the buttercream to sit for several minutes. If it has become solid, it is too cold and will need to rest until it has returned to room temperature.
7. Beat the buttercream until thick and airy.
Title: Caramel Fudge Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 butter
- 1 1/3 sweetened condensed milk
- 1 pecans
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare cake mix as package directs.
3. Pour 2 cups of the batter into a greased 13x9-inch baking pan.
4. Bake 15 minutes.
5. Meanwhile, in heavy saucepan over low heat, melt caramels and butter.
6. Remove from heat, add condensed milk and mix well.
7. Spread caramel mixture evenly over cake.
8. Spread remaining cake batter over caramel mixture.
9. Top with nuts.
10. Return to oven and bake 30-35 minutes, or until tooth-pick comes out clean.
11. Cool.
12. Garnish as desired.
Title: Upside-Down Apricot Caramel Crunch Cake
Ingredients:
- 1 brown sugar
- 1 eggs
- 1/2
- 3/4 - 1
- 1
- 3
- 1/3
- 1/2
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Line a 13x9 inch baking pan with foil and grease foil. Set aside.
3. Drain apricot halves, reserving juice in a 2-cup glass measuring cup. Add enough apricot nectar to the reserved juice to equal the amount of water called for on the boxed mix (probably around 1 1/4 cups - if you don't have enough, add water to make up the difference). Set liquid aside.
4. Cut apricot halves into 1/2-inch-thick slices; set aside.
5. Sprinkle brown sugar evenly over bottom of the prepared baking pan. Sprinkle almonds over brown sugar. Arrange apricot slices on top of almonds; set aside.
6. Prepare cake mix according to package directions, using the eggs and oil as instructed on the box, except add 1/2 cup oats into dry cake mix and substitute apricot juice mixture for the water called for in directions.
7. Pour batter evenly over apricot slices and almonds in pan, being careful not to disturb apricots and almonds.
8. Bake for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
9. Cool in pan on a wire rack for 20 minutes. Carefully invert onto a large serving platter; remove foil.
10. Drizzle warm cake with caramel ice cream topping. If desired, top each serving with sweetened whipped cream or ice cream.
Title: Ho-Ho or Twinkie Surprise
Ingredients:
- 8 -10 cream cheese
- 1 milk
- 4 instant pudding mix
- 2 Cool Whip
- 1 berries
- 2 -3
Instructions:
1. Split cakes and line 13x9 pan with them cream side up.
2. Blend cream cheese with milk then blend in pudding mixes.
3. Pour over cakes.
4. If you opt to add berries, layer them now evenly over the pudding mixture,.
5. Spread cool whip over the top.
6. IF desired sprinkle with chocolate curls, sprinkles or nuts.
7. Chill until serving time.
8. Try twinkies with lemon pudding or butterscotch, or Ho-Hos with french vanilla pudding and those new flavored cool whips like strawberry or chocolate.
Title: Chewy Vegan Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1/3 coconut oil
- 1/4 margarine
- 3/4 white sugar
- 3/4 brown sugar
- 1 1/2 flax seed meal
- 1 1/2 Ener-G Egg Substitute
- 1/4 milk
- 1 vanilla
- 2 semisweet vegan chocolate chips
Instructions:
1. .) Preheat oven to 375°F.
2. ) In a small bowl, mix soy milk VERY WELL (until creamy) with Ener-G egg replacer and flax meal using a fork. Set aside.
3. ) In another bowl, mix together flour, baking soda and salt. Set Aside.
4. ) In a large bowl, cream together coconut oil, Smart Balance and sugars. Add soy/flax mixture and vanilla. Beat with electric mixer until smooth.
5. ) Gradually add flour mixture to liquids. Stir in chocolate chips.
6. ) Drop by small well-rounded teaspoonfuls (actually less than a teaspoon, more like 3/4 tsp) onto ungreased cookie sheet.
7. ) Bake for 8 - 10 minute until lightly golden. Watch the time, it depends on the pan. This produces a bite-size, melt-in-your-mouth, chewy cookie.
8. **If you want crisp cookies, or larger cookies, play with the baking time by just a few moments.
9. ) Let cool on the pan 5- 6 min., just until set enough to remove to wire rack. They will be very soft and fragile, but will set up as they cool.
10. Let pan cool before baking more.
Title: Snickerdoodle Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1/2 granulated sugar
- 2 brown sugar
- 2 eggs
- 3 1/2 vanilla
- 2 all-purpose flour
- 1 cream of tartar
- 1/2 baking soda
- 1 salt
- 1/4 cinnamon
- 1 granulated sugar
- cinnamon
Instructions:
1. Preheat oven to 350 degrees, and line cookie sheets with parchment paper.
2. In large mixing bowl, cream together butter and sugars until smooth.
3. Beat in eggs and vanilla.
4. Combine dry ingredients and blend into wet mixture, adding about 1/4 of the dry mixture at a time until all blended.
5. Combine cinnamon and sugar in small bowl.
6. Shape dough into 3/4 inch balls and roll in cinnamon sugar mixture.
7. Place on parchment lined cookie sheets and bake for 12-13 minutes.
8. Cool on wire racks and store in airtight container for up to a week.
Title: Hasty Mocha Sauce
Ingredients:
- 1 vanilla extract
- 1 coffee
- 1/3
Instructions:
1. In a blender combine chocolate and vanilla.
2. Pour coffee into blender.
3. Process at medium speed until cocolate melts and mixture is smooth.
Title: Black Russian Brownies
Ingredients:
- 4 butter
- 1 black pepper
- 3/4 eggs
- 4 sugar
- 1 1/2 vanilla
- 1 1/2 Kahlua
- 1/3 vodka
- 2 all-purpose flour
- 1 1/3 salt
- 1/2 baking powder
- 1/4 walnuts
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 degrees F. Line bottom of 13x9 inch baking pan with waxed paper.
2. Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat and cool.
3. Combine eggs, sugar and vanilla in large bowl, beat well. Stir in cooled chocolate mixture, Kaluha and vodka.
4. Combine flour, salt and baking powder and add to chocolate mixture. Stir until blended. Add walnuts. Spread in prepared pan.
5. Bake in preheated oven just until toothpick inserted in center comes out clean, about 25 minutes. Do not over bake.
6. Cool in pan on wire rack. Cut into bars. Sprinkle with powdered sugar, if desired.
Title: Honey Loaves
Ingredients:
- 6 eggs
- 2 sugar
- 2 coffee
- 1 water
- 1 honey
- 1 baking soda
- 1 cinnamon
- 1/2 baking powder
- 1/2 flour
- 3
- 5
Instructions:
1. Preheat oven to 350 degrees.
2. Beat eggs with sugar on high speed, until fluffy. In a separate bowl, combine dry ingredients. Alternately add liquid and dry ingredients to mixer. Mix on low speed until smooth. Pour batter into three lined 4x10" baking pans.
3. Bake for 45-60 minutes, or until loaves test done.