lumicero/recipes-ing2inst huggingface dataset:
Title: Gretchen's Baklava
Ingredients:
- 1 walnuts
- 1/2 sugar
- 2 cinnamon
- 1 1/2 butter
- 16 phyllo dough
- 1 sugar
- 1 water
- 1 lemon juice
- 1 honey
- 1/2 vanilla
Instructions:
1. You should make baklava at least 24 hours ahead of time -- a week is best. The longer you let the Baklava sit, the better it gets.
2. After you have everything gathered and the nut mixture done, you can assemble the baklava in about 45 minutes -- the time before you need to start working on the syrup for the batch in the oven. Use those darn corner and funky shaped edge pieces to test how it's doing or as your private reward!
3. Remember that the frozen phyllo dough needs to thaw in the refrigerator for around 6 hours. If you thaw it at room temperature, the individual sheets of phyllo dough will stick together. Once you open the phyllo dough you will want to keep working. Half sheets work better. You can melt all of the butter and keep it in a crock pot on low so you don't have to melt butter as you go.
4. Preheat the oven to 300°F
5. Combine and set aside walnuts, 1/2 cup sugar, and cinnamon
6. Using a pastry brush, lightly brush the bottom and sides of a Jelly Roll Pan (15.5" x 10.5" x 1") with melted butter.
7. Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.)
8. Spread 1 cup of the walnut mixture.
9. Cut the remaining phyllo dough in half.
10. Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan.
11. Spread 1 cup of the walnut mixture.
12. Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts.
13. Layer the remaining half sheets on top -- butter each layer.
14. Brush the top with the remaining butter.
15. Trim the edges off.
16. Cut halfway through the layers using the pattern shown. (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile after it's been baked.
17. Bake 1 hour or until golden brown.
18. 15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
19. Cook sauce over a medium heat, stirring occasionally for 15 minutes.
20. Remove from heat, add the honey and vanilla, and stir until well blended.
21. Remove the baklava from the oven and finish cutting through the layers.
22. Pour the sauce over the hot baklava.
23. Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it!
24. A nice way to serve individual pieces is to put each one into a muffin cup that has been partially flattened.
Title: Easy Buttercream Icing
Ingredients:
- 1 vegetable shortening
- 1 vanilla
- 3 water
- 4 icing sugar
- 1 salt
- 1
Instructions:
1. For stiff consistency icing (flowers), dissolve salt in water.
2. Cream shortening, vanilla and water in a standup mixer.
3. Mix the meringue powder into the icing sugar.
4. Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
5. Whip icing on high for a minute or so until creamy.
6. For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
7. For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.
Title: Microwave Peanut Butter Cookies
Ingredients:
- 3/4 chunky peanut butter
- 1/2 brown sugar
- 1/2 artificial sweetener
- 18 eggs
- 3 skim milk
- 1/4 vanilla
- 1 flour
- 1 1/2 baking soda
- 1 salt
- 1/2 quick-cooking oatmeal
- 1 3/4
Instructions:
1. Cream together the butter, peanut butter, brown sugar and sweetener until light and fluffy.
2. Add eggs, 1 at a time and beat well after each addition.
3. Blend in milk and vanilla.
4. Thoroughly stir together flour, soda and salt; add to the creamed mixture and beat well.
5. Stir in oatmeal.
6. Drop by teaspoon onto waxed paper on microwave oven glass tray. Be sure to make cookies small.
7. Cook a dozen at a time on full power for 45 to 60 seconds or until firm, but slightly moist.
8. Allow to cool slightly before removing from waxed paper. Repeat with remaining dough.
Title: Chocolate Meringue Swirls
Ingredients:
- 2 dark chocolate
- 1 1/2 granulated sugar
- 1/4 water
- 4 salt
- 1 cream of tartar
- 1/2
Instructions:
1. Position oven racks in the upper and lower thirds of oven.
2. Heat oven to 250°F.
3. Line 2 jelly roll pans with parchment paper and set aside.
4. Melt chocolate in microwave safe bowl for 30-45 seconds, stir until smooth.
5. Allow chocolate mixture to cool slightly.
6. In a small, heavy sauce pan combine 1 cup of sugar and water.
7. Place over medium heat and cook, stirring constantly, until sugar dissolves.
8. Reduce heat to low and gently simmer.
9. In large bowl with electric mixer beat egg whites at medium speed until foamy.
10. Add salt and cream of tartar and beat at high speed until soft peaks form.
11. Gradually add remaining sugar and beat until stiff peaks form, do not over beat.
12. Increase heat in saucepan to high.
13. Boil sugar syrup until it registers 248°F (hard ball stage) on a candy thermometer.
14. With mixer off, gradually add about 1/4 cup of hot syrup to egg whites and beat at medium speed for about 5 seconds, until blended.
15. Continue adding hot syrup, 1/4 cup at a time, mixing after each addition, until all syrup is added.
16. Remove bowl from mixer stand and whisk in melted chocolate just until blended.
17. Transfer hot meringue mixture into large pastry bag fitted with a large star tip (Ateco #6) or use a clean, dry tablespoon to form "kiss" dollops on prepared baking sheets(this is the one we opted for).
18. Space the "kisses" 3/4" apart = 24 meringues on each baking sheet.
19. If using pastry bag; pipe meringue onto prepared baking sheets forming rosettes, about 1-1/2" wide at base, and spacing them 3/4" apart on each baking sheet; approx 24 meringues on each sheet.
20. Any remaining meringue will hold up to be piped or spooned after the first batch.
21. Bake meringues for about 25-30 minutes or until dry on the outside, but still soft on the inside.
22. Transfer cookies to a wire rack and cool completely.
23. Dust meringues lightly with confectioners' sugar or cocoa powder, if desired.
24. Store cookies in airtight container in a cool, dry place for up to one week.
Title: Almond Lavender Cake
Ingredients:
- 2 sugar
- 1 butter
- 1 eggs
- 1 vanilla extract
- 1/2 sour cream
- 4 half-and-half cream
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 2 1/2 boiling water
- 1/2 confectioners' sugar
- 1/2
- 4
- 3/4
Instructions:
1. Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
2. In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
4. Pour into prepared pan. Bake at 350° for 55-60 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.
5. For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired.
Title: Super Easy Vegetarian Peanut Butter Cookies
Ingredients:
- 1/2 sugar
- 3/4 peanut butter
- 1 egg
Instructions:
1. Preheat your oven to 350 degrees.
2. Mix all ingredients in a bowl until completely mixed.
3. Roll into balls about an inch in diameter and place on a cookie sheet.
4. Once the balls are spaced and rolled, use a fork to make criss-cross marks on the top each cookie.
5. Bake in the oven for 15 minutes.The bottoms of the cookies should be slightly golden.
6. Let them cool for about 5-10 minutes.
Title: Peanut Butter Mug Cake
Ingredients:
- 4 all-purpose flour
- 4 granulated sugar
- 1/4 baking powder
- 1 egg
- 3 peanut butter
- 3 milk
- 3
Instructions:
1. Combine all ingredients in an oversized coffee mug. Whisk well with a small whisk until smooth.
2. Microwave on high for 1 1/2 minutes and then take it out to check to see if it is done. If not, continue to microwave in thirty second intervals. Mine was done at 2 minutes. You don’t want to overcook it or it will become rubbery.
3. You can also make this into two smaller-sized mugs. You can mix the batter all in one mug and then pour half into another mug. Make sure you cook each one individually.
Title: Oatmeal Toffee Cookies
Ingredients:
- 3/4 flour
- 1 old fashioned oats
- 1/2 baking soda
- 1/4 salt
- 3/4 brown sugar
- 1/4 butter
- 1 vanilla extract
- 1 egg
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour, oats, baking soda and salt in medium bowl.
3. Stir with a whisk.
4. Place sugar and butter in large bowl and beat until well blended (about 5 mins on medium speed).
5. Add vanilla and egg.
6. Beat well.
7. Add flour mixture until just combined.
8. Stir in toffee bits.
9. Drop by tablespoon full two inches apart on baking sheets coated with cooking spray.
10. Bake at 350 degrees for 11 minutes or until lightly browned.
11. Cool for about 1 minute on pan.
12. Remove cookies from pan and completely cool on wire rack.
Title: Oatcakes
Ingredients:
- 3 rolled oats
- 1/2 honey
- 2 flour
- 1/2 vanilla
- 1/4 baking powder
- 1 plain fat-free yogurt
- 1/3 granular fructose
- 1/2
Instructions:
1. Thoroughly grind rolled oats in food processor or blender.
2. Mix with flour and baking powder.
3. Chop dried fruit into small pieces. You could use apricots, raisins, dates, dried apples, dried cranberries, or anything else you like. (I used dates).
4. In a separate bowl, "cream" together yogurt, fructose, honey, and vanilla.
5. In yet another bowl, lightly beat egg white until it gets bubbly but not stiff.
6. Fold egg white into the wet ingredients. Add dried fruit.
7. Combine wet and dry ingredients. The dough gets pretty stiff and is hard to mix. (I had to mix it with my hands.).
8. Form into 12 patties.
9. Bake at 325 degrees F for 25 minutes on non-stick cookie sheet. I flipped mine once halfway through and kind of pressed down on each one with a spatula to add to the hockey-puck look.
10. Cool completely and store in refrigerator.
Title: Chunky Peanut Butter Overload Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 2/3 vegetable shortening
- 1/2 creamy peanut butter
- 2/3 brown sugar
- 1 egg
- 1 pecans
- 1
Instructions:
1. Preheat oven to 375°F.
2. Combine flour, baking soda, and salt in small bowl.
3. Beat shortening, peanut butter, brown sugar and egg in a large mixer bowl on medium speed until light and creamy, about 4 minutes.
4. Add flour mixture, chocolate or peanut butter chips, and pecans. Mix well.
5. Drop dough by spoonfulls onto ungreased baking sheets. Bake at 375°F for 8-10 minutes, or until light golden. Cool 10 minutes, then remove to rack to cool completely.
Title: Blueberry-Lemon Bundt Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 unsalted butter
- 1 light brown sugar
- 1 granulated sugar
- 4 eggs
- 1 vanilla extract
- 1 sour cream
- 2 blueberries
- 2 lemon zest
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F In a bowl, whisk 2 1/2 cups flour with the baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs one at a time, beating until incorporated. Beat in vanilla. Reduced speed to low, add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60-70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.
Title: Gajar Halva (Carrot Pudding - an Indian Dessert)
Ingredients:
- 6 carrots
- 2 half-and-half
- 1/2 brown sugar
- 1/2 golden raisin
- 1/4 butter
- 1/2 margarine
- 1/4 ground cardamom
- 1/4 salt
- pistachios
Instructions:
1. Heat carrots and half-and-half to boiling in saucepan; reduce heat.
2. Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
3. Stir in the brown sugar, raisins, butter, cardamom and salt.
4. Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
5. Garnish with pistachios or slivered almonds.
6. Serve warm and enjoy!
Title: Chocolate Ho-Ho Cake
Ingredients:
- 18 sugar
- 1 vegetable shortening
- 2/3 butter
- 1/2 evaporated milk
- 5 vanilla extract
- 2
- 16
Instructions:
1. Prepare cake per directions. Allow to cool completely.
2. Cream butter, shortening, and sugar until smooth.
3. On low speed, mix in evaporated milk and vanilla, then beat on high speed until light and fluffy.
4. Spread cream mixture over cake.
5. Microwave frosting for 30 seconds or until melted, spread over cake and chill until set.
Title: Rhubarb Crumble
Ingredients:
- 8 fresh rhubarb
- 1 1/4 frozen rhubarb
- 2 1/2 sugar
- 1/4 all-purpose flour
- 1/2 brown sugar
- 1 quick-cooking oats
- 6 butter
- 1/2 margarine
- 2 sugar
- 1 1/4 vanilla extract
Instructions:
1. In a saucepan, combine rhubarb and 3/4 cup of sugar.
2. Cover and cook over mediuim heat, stirring occasionally, until the rhubarb is tender, about 10 minutes.
3. Pour into a greased 9" x 13" x 2" deep baking dish.
4. In a bowl, combine flour, brown sugar, oats and remaining sugar.
5. Cut in butter until crumbly; sprinkle over rhubarb.
6. Bake at 400 F for 30 minutes.
7. Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream.
8. Cook and stir over low heat until mixture thickens, about 15- 20 minutes.
9. Remove from the heat; stir in vanilla.
10. Serve warm over rhubarb crumble.
Title: Chocolate Mousse
Ingredients:
- 8 sugar
- 2 eggs
- 3 water
- 1 instant coffee granules
- 1 butter
- 1
Instructions:
1. Melt the chocolate with the butter, water and the coffee granules. Cool slightly.
2. In a bowl, beat the egg yolks. Beat in 1 tablespoon sugar. Add to the chocolate mixture and mix well.
3. In an other bowl beat egg whites until stiff peaks form. Add one tablespoon sugar and continue beating until soft peaks form. Gently add to the chocolate mixture until well combined.
4. Refrigerate until ready to serve.
Title: Ambrosia Salad
Ingredients:
- 2 miniature marshmallows
- 3 mandarin oranges
- 2 crushed pineapple
- 2 sour cream
- 1 maraschino cherry
Instructions:
1. Mix all of the above well.
2. Refrigerate 4 to 6 hours before eating.
Title: Blondies
Ingredients:
- 1 pecans
- 1 unsalted butter
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F Spread pecans on baking pan and toast for 10 minutes. Pour into a bowl to cool.
2. Butter a 9-inch square pan and set aside.
3. Whisk flour, baking powder and salt in a medium bowl and set the mixture aside. In a large bowl, beat butter and both sugars together until the mixture is light and fluffy.
4. Add eggs and vanilla and beat until combined. Add the flour mixture and continue beating.
5. Fold in the semisweet chocolate chips and the toasted pecans.
6. Using a spatula, spread the mixture into the buttered pan. Bake for 55 minutes.
7. Remove from oven and cool on a baking rack. Once cool, cut into squares.
Title: Ganache Filled Chocolate Cookies - from Scratch
Ingredients:
- 2/3 chocolate chips
- 1/3 heavy cream
- 1 -3 sugar
- 1 -2 butter
- 1 vanilla
- 1 1/4 powdered sugar
- 2 cocoa powder
- 2 coffee
- 2 butter
- 2 sugar
- 1/4 eggs
- 3/4 vanilla
- 1 flour
- 1/2 baking powder
- baking soda
- salt
Instructions:
1. Ganache:
2. Bring the cream and sugar to a light boil, being careful not to burn it.
3. Add butter, vanilla, and chocolate chips.
4. Stir constantly until all chocolate is melted and mixture is completely smooth. Be careful not to burn it.
5. Place in a covered container (I reuse 8-16 oz jars) and refrigerate overnight.
6. Cookie Dough:
7. In large mixer bowl; cream together butter and sugar until light and fluffy.
8. Add eggs and vanilla; beat well.
9. In a separate bowl, combine 2 cups flour, cocoa, baking powder & soda, and salt; gradually blend into creamed butter mixture. Continue adding flour, 1 tbs at a time, until the dough becomes a smooth, well combined ball. Allow dough to chill at least 3 hours, but overnight is preferred.
10. Once dough and ganache have chilled overnight, start by prepping the ganache balls.
11. Create 1/2 inch balls of chocolate. If desired, roll balls of chocolate in powdered sugar, finely ground coffee, or a 50/50 mixture of the two.
12. Now, create a 1 inch ball of cookie dough, then flatten it out to a 1/4 thick, palm sized pancake. Place a ganache ball in the center of the cookie dough, and wrap it up so the ganache is surrounded in dough.
13. Place dough balls 2 inches apart on a parchment lined baking sheet, and bake at 375 for 10 minutes. Allow to cool at least 10 minutes, and be careful of hot ganache when eating warm from the oven.
Title: Chocolate-Cherry Cola Cake
Ingredients:
- 1 maraschino cherries
- 1 eggs
- 1 marshmallow creme
- 1/2 maraschino cherries
- 3
- 1
- 24
Instructions:
1. Heat oven to 350 degrees (325 for dark or nonstick pan). Spray bottom of 13x9-inch pan with baking spray with flour. Chop cherries, set aside.
2. In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved liquid with electric mixer on low speed 30 seconds. Beat on medium speed, beat 2 minutes.
3. Stir in chopped cherries. Pour into pan.
4. Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
5. In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with 2 cherries.
6. Note:
7. For chocolate-dipped cherries, melt 1/4 cup semisweet chocolate chips and 1 teaspoons shortening in microwave; stir. Dip well-drained cherries with stems into chocolate; refrigerate to set.
Title: Deep Dark Chocolate Truffle Bars
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 white chocolate chips
- 1 shortening
- 1 1/2
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F
2. Spray a 13 x 9 inch pan with cooking spray or line with foil.
3. Cut cookie dough into 1/4 inch thick slices.
4. Arrange slices in bottom of pan.
5. With floured fingers, press dough evenly to form crust.
6. Bake 15 - 18 minutes or until deep golden brown.
7. Cool completely.
8. In medium saucepan over low heat combine semisweet chocolate chips and sweetened condensed milk; cook and stir until smooth and chips are melted.
9. Remove from heat and stir in liqueur; spread over cooled crust.
10. In small saucepan over low heat combine white chocolate chips and shortening.
11. Stir until melted and smooth.
12. Drizzle over chocolate-liqueur layer.
13. Refrigerate 1-2 hours or until set.
14. Cut into bars or squares.
Title: Oatmeal Chocolate Chip Pudding Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 3/4 brown sugar
- 3/4 white sugar
- 2 eggs
- 1 vanilla instant pudding mix
- 1 vanilla
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1/2 ground nutmeg
- 1/2 salt
- 2 pecans
- 1 1/2 walnuts
- 1 quick-cooking oats
Instructions:
1. Set oven to 375 degrees.
2. Lightly grease baking sheets.
3. In a bowl, beat shortening and butter at medium speed with an electric mixer, until creamy; gradually beat in sugars, beating well.
4. Add in the 2 eggs; beat until blended, then mix in the pudding mix and vanilla.
5. In another bowl, combine the flour, and the next 4 ingredients.
6. Gradually add to the butter/egg mixture, beating until blended.
7. Stir in the chocolate chips, nuts and oats.
8. Shape the dough into 1-1/2-inch balls.
9. Place on a cookie sheet, leaving enough space between the balls.
10. Press the balls to 1-inch thickness (the bottom of a glass works well for this).
11. Bake for 10-12 minutes.
12. Remove cookies to wire racks.
Title: Peanut Butter Puffs for 2
Ingredients:
- 1 salt
- 1 sugar
- 6 peanut butter
- 1/4
Instructions:
1. In small mixer bowl, beat egg white with salt till soft peaks form.
2. Gradually add sugar, beating till stiff peaks form.
3. Stir in peanut butter.
4. Drop from teaspoon 1 inch apart on greased cookie sheet.
5. Bake at 325 degrees for 18 minutes or till lightly browned.
6. Cool slightly before removing from pan to cooling rack.
Title: Pineapple Marshmallow Dessert
Ingredients:
- 16 large marshmallows
- 2 milk
- 1 1/2 crushed pineapple
- 2 graham cracker crumbs
- 2 butter
- 2
- 1/2
Instructions:
1. In a heavy saucepan over low heat, melt marshmallows and milk. Remove from heat and cool, stirring occasionally.
2. Stir in lemon extract, pineapple and whipped cream. Mix well.
3. Combine graham crumbs and butter. Press 1 1/2 cups into a 13 x 9" pan.
4. Spread the pineapple mixture on top. Sprinkle with remaining crumb mixture.
5. Refrigerate 2 - 3 hours before serving.
Title: Sweet and Spicy Crunchy Peppernuts (Pfeffernusse)
Ingredients:
- 1 light brown sugar
- 4 butter
- 1 3/4 all-purpose flour
- 1/4 baking soda
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1/2 ground pepper
- 1 egg
Instructions:
1. In a mixer mix all ingredients until blended.
2. Add water a few drops at a time until mixture forms a ball.
3. Knead the dough ball for a few minutes.
4. Roll out a walnut sized ball of dough into a long rope of dough (little finger width) Cut pieces of the rope and put on baking sheet.
5. Bake at 375 degrees for 6-8 minutes.
6. Let cookies cool on sheets.
7. Makes dozens of cookies, peanut sized, nice and crunchy.
Title: Quick Sponge Cake
Ingredients:
- 200 butter
- 200 sugar
- 200 self raising flour
- 1 baking powder
- 3 eggs
Instructions:
1. cream butter and sugar.
2. add rest of ingrediants.
3. if you want a chocolate sponge flavour now - 2-3Tablespoons cocoa mixed with a little hot water.
4. pour into 2 well greased round tins.
5. bake 350f 25 mins.
6. when the sponges have cooled fill with vanilla flavoured whipped cream and berries, put sponges together and pour over chocolate sauce.
Title: Chocolate Cake
Ingredients:
- 4 butter
- 1/2 Splenda granular
- 2 eggs
- 3 cocoa powder
- 1/2 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 375*.
2. Grease 8" inch round cake pan, and cut 8" parchment or wax paper round to fit inside, grease the top of the paper.
3. Microwave chocolate and butter on high one minute at a time until melted.
4. Whisk until smooth, then add vanilla, and set aside to cool for a few minutes.
5. Add eggs, one at a time and beat well. Add splenda, incorporating until melted inches Sift in cocoa powder and mix lightly.
6. Pour batter into prepared pan and bake in the center of the oven for 20 minutes until a light crust is formed around the edges.
7. Cool on rack for 5 minutes. Loosen cake around the edges with a knife and invert on serving plate. Cool completely before serving.
8. Can top with powdered splenda or whipped cream.
Title: Chocolate Cherry Crisp
Ingredients:
- 1 walnuts
- 1 butter
- 1/2 margarine
- 1/2 cherry pie filling
- 2 vanilla ice cream
- mint sprig
Instructions:
1. Heat oven to 350. Reserve chocolate syrup packet from brownie mix for topping. In large bowl, combine brownie mix, oats and walnuts; mix well. Add butter, stir until mix is moistened. (Mixture will be dry.).
2. Spoon pie filling evenly into ungreased 9 or 8 inch square baking dish. Sprinkle brownie mixture over pie filling.
3. Bake at 350 for 30 to 40 minutes or until edges are bubbly. Cool 45 minutes.
4. To serve, spoon into bowls. Top each serving with ice cream; drizzle with chocolate syrup from packet. Garnish with mint sprigs.