lumicero/recipes-ing2inst huggingface dataset:
Title: Creamy Fruit Ambrosia
Ingredients:
- 4 fresh pineapple
- 2 low-fat vanilla yogurt
- 1 coconut
- 1/4 pecans
- 2
- 1
Instructions:
1. Combine pineapple and peaches in a large bowl, cover and chill.
2. Combine yogurt and preserves,stir well.
3. Spoon 1 cup fruit mixture into each of 6 individual dessert dishes, top each with 2 1/2 tablespoons yogurt mixture, 1 teaspoon coconut and 1/2 teaspoon pecans.
Title: White Chocolate Cream Cheese Cupcakes
Ingredients:
- 1 graham cracker crumbs
- 1/2 sugar
- 1/4 butter
- 1/3 cream cheese
- 2 sweetened condensed milk
- 1 eggs
- 2 white chocolate
- 8 white chocolate chips
Instructions:
1. Set oven to 300 degrees.
2. Line muffin cups with paper liners.
3. In a bowl, mix together cracker crumbs, ground almonds, sugar and melted butter.
4. Evenly press mixture over bottom of 24 lined muffin tins.
5. Beat cream cheese until light.
6. Still beating, slowly pour in condensed milk, and eggs, and pour in melted white chocolate; beat until well combined.
7. Pour into lined muffin cups.
8. Bake for 16-18 minutes.
9. Cool completely in pan.
10. Refrigerate for 4 to 12 hours before unmolding.
Title: Amaretti
Ingredients:
- 1 1/2 almond paste
- 1 1/2 sugar
- 1 confectioners' sugar
- 4
Instructions:
1. Preheat oven to 350°F Line a cookie sheet with parchment paper.
2. Break up almond paste into pebble-like pieces.
3. Combine almond paste, sugar, confectioners' sugar and egg whites in electric mixer on low speed until blended.
4. Increase speed to medium and continue mixing for 2 minutes. The dough should be sticky now.
5. Roll dough into one inch balls. Keep a bowl of water nearby in which to dip your fingers - it'll keep the dough from sticking to your fingers while rolling each cookie.
6. Place balls 2 inches apart on cookie sheet and lightly flatten each cookie.
7. Bake for 15-20 minutes. Allow to cool completely before removing from parchment with a metal spatula.
Title: Chocolate Chip Cookies
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1/2 granulated sugar
- 4 granulated sugar
- 1/2 vanilla
- 1 egg
- 1
Instructions:
1. Preheat oven to 350°F Line baking sheets with nonstick baking mats or parchment paper.
2. In a medium bowl combine the flour, baking soda, and salt.
3. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
4. Add the egg and vanilla, beating well to combine.
5. Gradually beat in the flour mixture.
6. Stir in the chocolate chips.
7. Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.
8. Bake for 9 to 11 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Title: Crispy Pretzel Bars
Ingredients:
- 1 sugar
- 1 light corn syrup
- 1/2 creamy peanut butter
- 5
- 2
- 1
Instructions:
1. I broke the pretzel sticks into 3rds and set aside before preparing.
2. Coat a 15 x 10 x 1-inch pan with butter or Pam spray.
3. In large micro safe bowl, combine sugar and corn syrup.
4. Micro on high for 3 minutes or till sugar is dissolved.
5. Stir in peanut butter till blended.
6. Add the cereal, pretzel pieces and M & M's; stir till coated.
7. Press into prepared pan with buttered hands.
8. Cut into 60 bars.
9. Store in airtight container after cooling.
Title: Frozen Souffle Amaretto (Windows on the World)
Ingredients:
- 4 eggs
- 6 granulated sugar
- 2 amaretto liqueur
- 3/4
- 1/4
- 2
Instructions:
1. Crumble macaroon cookies into coarse pieces. spread crumbled macaroons in shallow baking pan and dry in 300-degree oven for 20 minutes, stirring once. Cool. Makes 1 cup crumbs.
2. In a large bowl combine egg yolks, w hole eggs, and sugar; beat on high speed of electric mixer till thick and fluffy, and sugar is dissolved, about 6 minutes. Continue beating, gradually adding liqueur. By hand, fold in whipped cream and 3/4 cup of macaroon crumbs.
3. Prepare six 6-oz. or 8-oz. individual souffle dishes with 1-inch buttered aluminum foil collars or a 1-quart souffle dish with a 2-1/2-inch buttered aluminum foil collar. Gently spoon souffle into dishes and freeze at least 4-6 hours.
4. To serve, top with additional whipped cream and sprinkle with remaining macaroon crumbs. For prolonged storage, wrap frozen souffle in aluminum foil or seal in airtight containers.
Title: Lavender Cookies
Ingredients:
- 1 unsalted butter
- 1 sea salt
- 1/2 eggs
- 2 vanilla extract
- 2 unbleached all-purpose flour
- 1
- 2 1/2
Instructions:
1. In a large bowl, cream the butter, sugar, and salt until fluffy.
2. Add the beaten eggs and vanilla. Mix well.
3. Add in the flour and mix on low speed just until the dough is coming together.
4. Sprinkle in the lavender buds and fold in gently. (don't over mix).
5. Divide the dough into two mounds and wrap up well in plastic.
6. Chill in the refrigerator for one hour at least.
7. Preheat oven to 375 degrees.
8. Flour your work surface and unwrap the dough.
9. Take half of it out and wrap up the other half to keep chilled in the fridge while you work.
10. Roll out the dough with a floured rolling pin, taking care not to overwork or overstretch the tender dough.
11. Cut out shapes of hearts, full moons, stars and crescents.
12. Carefully move the cookie shapes to nonstick cookie sheets, placing them 1/2 inch apart, fitting as many as possible on each sheet.
13. Bake, two sheets at a time, until the cookies are golden brown, about 6-8 minutes.
14. Use a thin spatula to move the hot cookies to a rack to cool.
15. Store in an airtight container when cool.
Title: Super Easy Apple Cake!
Ingredients:
- 150 flour
- 150 butter
- 150 sugar
- 3 eggs
- 2 apples
- 1/4 raisins
Instructions:
1. Preheat oven to 380 degrees Fahrenheit.
2. Combine flour, butter, sugar and eggs in a bowl.
3. Mix for a few minutes with handmixer.
4. Add raisins.
5. Either poor batter into one large baking dish or smaller shapes (this influences baking time).
6. Peel apples. Use peeler or cheese slicer to shave off small slices of apple.
7. Press apple slices into batter vertically, working from the outside inches If you are using round cake pans, you will get a sort of rose-shape. It's ok if the apple slices stick out a bit. The edges will curl around and make the nice rose-shape.
8. Stick into oven and bake until pick comes out clean.
9. I will add a photo shortly!
Title: Yellow Cake, Moist from Scratch
Ingredients:
- 16 cake flour
- 3 1/2 Jello Instant Vanilla Pudding Mix
- 2 1/2 baking soda
- 8 vegetable shortening
- 14 sugar
- 1/2 eggs
- 1/2 warm water
- 1/2
- 3
- 8
- 5
Instructions:
1. preheat oven 325, place oven rack to your 3 level.
2. Collar (i do 2in above pan) and line your pans with parchment.
3. whisk together cake flour, Jello dry pudding mix, baking soda. set aside.
4. mix warm water and non dair creamer. whisk until creamer fully incorporated. set aside.
5. Beat High Ratio Shortening on level 2-4 in your mixer for 2-3 minute.
6. incorporate sugar, beat on level 2 for 3-5 minute will become pasty, scrape down the bowl.
7. add extracts, one at a time. beat on level 2 for 3 minute scrape down the bowl half way through.
8. increase speed to level 4 for 2-3 minute set back speed to level 2.
9. add eggs, one at a time. make sure the egg is fully incorporated and the bowl has been scraped down before adding next egg.
10. add flour mix and creamer mix in 3 parts. make sure the flour/creamer is fully incorporated and the bowl has been scraped down before you add the next part.
11. place in two 9" rounds. be sure to collar (at least 2in. above pan) and line the bottom of your pan.
12. bake for 30-45 minute.
Title: Broiled Blueberry Dessert
Ingredients:
- 3 fresh blueberries
- 1/2 sour cream
- 2 brown sugar
Instructions:
1. Divide blueberries among four ovenproof 8-ounce custard cups.
2. Spread with sour cream; sprinkle with brown sugar.
3. Place on a baking sheet and broil 4-6 inches from the heat for 3-4 minutes or until bubbly and sugar melts.
Title: Chocolate Brownies With Peanut Butter Frosting
Ingredients:
- 5 bittersweet chocolate
- 4 unsalted butter
- 1/2 sugar
- 1 1/2 eggs
- 4 vanilla extract
- 1 all-purpose flour
- 1/2 salt
- 1/4 creamy peanut butter
- 1 unsalted butter
- 3 powdered sugar
- 2/3 vanilla extract
- 1
Instructions:
1. For brownies, preheat oven to 350*F.
2. Line a 13 X 9 X 2 inch pan with aluminum foil, leaving 2 inch overhang on both short sides.
3. Spray foil with nonstick spray.
4. Combine both chocolates and butter in heavy small saucepan.
5. Stir over low heat until melted and smooth.
6. Cool to barely lukewarm.
7. Using electric mixer, beat sugar, eggs, and vanilla extract in large bowl on high speed until mixture thickens and is pale yellow, about 5 mintues.
8. Reduce mixer speed to low, beat in flour and salt, then melted chocolate mixture.
9. Transfer mixture to prepared baking pan.
10. BAke brownies until tester inserted into center comes out with moist crumbs still attached, about 20 minutes.
11. Transfer baking pan to rack; cool 15 minutes.
12. Press gently on edges of brownies to level with center.
13. Cool completely in baking pan.
14. For frosting, combine peanut butter and butter in medium bowl.
15. Using electric mixer, beat until smooth.
16. Add powdered sugar and vanilla and beat until well blended and smooth.
17. Spread frosting evenly over brownies in pan.
18. Refrigerate at least 1 hour.
19. Using foil as aid, lift out brownies from pan.
20. Cut into squares.
Title: Mom's Fruit Flan (German Erdbeer/Obst Boden Torte)
Ingredients:
- 1/2 sugar
- 3 butter
- 1 vanilla
- 1 egg
- 1 flour
- 1 baking powder
- 1/4 milk
- 2 -3 strawberries
- 1/2 water
Instructions:
1. To Make Base (Boden):
2. Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
3. In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
4. Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
5. Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
6. Bake at 350 for 15-20 minutes or until lightly golden.
7. Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
8. Filling:
9. If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
10. Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
11. Glaze:
12. For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
13. Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
14. Chill until ready to serve. This cake is best served within 24 hours.
15. Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.
Title: Lemon Buttermilk Chess Pie
Ingredients:
- 1 1/2 sugar
- 1 yellow cornmeal
- 1 flour
- 1/4 salt
- 4 eggs
- 1/3 unsalted butter
- 1 lemon, zest of
- 1/3 fresh lemon juice
- 1/2 buttermilk
- 1 vanilla
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a bowl, combine sugar, cornmeal, flour and salt.
3. In another bowl, beat eggs thoroughly.
4. Add sugar mixture; mix well.
5. Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping.
6. Pour the mixture into the unbaked pie shell; bake for 30 to 45 minutes or until the top is golden brown and custard is set.
7. Remove pie to rack; cool completely.
8. Sprinkle top with confectioners' sugar and garnish each serving with whipped cream.
Title: Peanut Butter Cup Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 creamy peanut butter
- 1/2 light brown sugar
- 1/4 granulated sugar
- 1 egg
- 1 2/3 all-purpose flour
- 1 baking soda
- 1 water
- 1
Instructions:
1. Heat oven to 375°F.
2. Remove wrappers from peanut butter cups.
3. In large bowl, beat butter, peanut butter, brown sugar and granulated sugar until light and fluffy; blend in egg.
4. Stir together flour and baking soda; add to butter mixture.
5. Shape dough into 1-inch balls.
6. Stir together egg white and water; beat with fork until foamy.
7. Roll balls in egg white mixture, then in crushed cereal.
8. Place on ungreased cookie sheet; press with thumb or finger tips in center making an indentation.
9. Bake 8 to 10 minutes or until cookies are set.
10. Remove from oven; immediately press peanut butter cup onto each cookie.
11. Cool 1 minute; remove carefully from cookie sheet to wire rack.
12. Cool completely.
13. About 3-1/2 dozen cookies.
Title: Raspberry Trifle
Ingredients:
- 1 instant vanilla pudding
- 1 milk
- 1 Cool Whip
- 1/2 fresh raspberries
- 2 frozen raspberries
- 1/4
Instructions:
1. Cut cake into 1 inch cubes.
2. Prepare pudding according to directions on package.
3. Fold half of the Cool Whip into the pudding.
4. Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
5. Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
6. Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
7. Top with remaining cake cubes and whipped topping.
8. Cover and refrigerate at least 3 hours.
9. Sprinkle with almonds before serving.
10. *Youmay have a variation of this using omit raspberry preserves and raspberries.
11. add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.
Title: Walnut Bars
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/4 all-purpose flour
- 1/2 salt
- 2 eggs
- 1 1/2 brown sugar
- 2 all-purpose flour
- 1 vanilla extract
- 1/2 salt
- 1/2 baking powder
- 1 1/2 walnuts
- 1 1/2 confectioners' sugar
- 2 -3 lemon juice
Instructions:
1. In small mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and salt; add to creamed mixture and mix well.
2. Press onto the bottom of a greased 13x9x2 baking pan. Bale at 350 for 20 minutes until edges are lightly browned.
3. For filling: In a bowl, combine the eggs, brown sugar, flour, vanilla, salt and baking powder. Stir in walnuts. Spread over crust. Bake for 20 to 25 minutes or until filling is golden brown. Cool on wire rack,.
4. Combine glaze ingredients; spread over filling. Let stand until set before cutting.
Title: West Tenth Street Brownies
Ingredients:
- 16 unsalted butter
- 3 eggs
- 4 salt
- 1/2 vanilla extract
- 1 sugar
- 2 all-purpose flour
- 1 chocolate chips
- 1 pecans
- 1 walnut pieces
Instructions:
1. You will need:.
2. 1 9X13X2" buttered pan, and lined with buttered parchment or foil.
3. Set a rack in the middle level of the oven, and preheat to 350.
4. In a medium saucepan, melt the butter over medium heat. Off the heat add the chocolate. Let stand 2 minutes, then whisk until smooth. If all the chocolate has not melted, return the pan to very low heat, and stir constantly until the chocolate melts.
5. In a large bowl, whisk the eggs with the salt and vanilla, just until mixed.
6. Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture.
7. Switch to a rubber spatula, and fold in the flour.
8. Set the batter aside until it has cooled to room temperature (test it with your fingertip).
9. Fold in the chocolate chips and nuts.
10. Scrape the batter into the prepared pan, and smooth the top with an offset spatula.
11. Bake the brownies for about 30-35 minutes, or until a toothpick or a small knife inserted in the center emerges clean. Cool completely on a rack.
12. Wrap and refrigerate the pan so that the brownies solidify, at least 4 hours, overnight is best. This also makes them easier to cut.
13. Transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper or foil then pull it away.
14. Use a ruler to mark, then cut the brownies into 2" squares.
15. For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage.
Title: Salzburg Nockerl
Ingredients:
- 2 vanilla extract
- 1 lemon zest
- 1/2 flour
- 1 cream of tartar
- 1/4 salt
- 4 sugar
- 1 powdered sugar
- 2 butter
- 1
- 2
- 1/4
Instructions:
1. heat oven to 350.
2. In a medium mixing bowl, mix egg yolk, vanilla, lemon, flour, tartar using a spoon, whisk, whatever.
3. In a large bowl (hint: Use your stand mixer) beat egg whites, salt until it begins to cling to the beater apparatus.
4. Add the 2 tbsp sugar and beat until stiff peaks form.
5. Butter your baking pan/dish (sides included) and spoon the jam on the bottom.
6. Add 1/3 of your whites to the yolk mix, fold. Fold that into the white mix and so on and so forth until mixed but don't over fold- be gentle.
7. Dollop it into your baking pan; the tradition is to do three dollops to resemble the three mountain peaks in Salzburg or so I've been told.
8. Bake 10-20 minutes until golden and set- you want some "jiggle" not no liquid.it is not a custard but also not quite a souffle, so an in-between consistency or to your liking.
9. Dust with powdered sugar and serve warm.
Title: Ancho Chocolate Mousse With Grand Marnier
Ingredients:
- 4 Grand Marnier
- 4 dried ancho chile powder
- 1/4 confectioners' sugar
- 1 chocolate curls
- 2
- 1/2
Instructions:
1. Combine the chocolates, Grand Marnier and ancho powder in a heavy saucepan and cook over low heat until chocolate melts, stirring constantly.
2. Remove from heat and cool to lukewarm.
3. Beat the whipping cream, adding the confectioners sugar until soft peaks form. Gently fold about one-fourth of the whipped cream into the chocolate, then fold in the remaining whipped cream.
4. Spoon the mousse into individual serving dishes and chill until ready to serve.
5. Garnish with semisweet chocolate curls.
Title: Lemon-Sauced Pudding
Ingredients:
- 1 flour
- 1/2 sugar
- 2 baking powder
- 2 lemon peel
- 1/8 salt
- 1/2 milk
- 2 hot water
- 1 3/4 lemon juice
- 1/4 sugar
- 3/4
Instructions:
1. Measure first 7 ingredients into a bowl.
2. Mix well.
3. Turn into greased 3 1/2 qt slow cooker.
4. Stir hot water, lemon juice and second amount of sugar together in separate bowl.
5. Pour carefully over batter.
6. Do not stir.
7. Place 5 paper towels between top of slow cooker and lid.
8. Cook on high for about 2 hours till toothpick inserted comes out clean.
Title: Lemon Love Notes
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 salt
- 1 butter
- 1 margarine
- 1 confectioners' sugar
- 1 egg
- 1 coconut
- 2 lemon, rind of
- 1/4 confectioners' sugar
- 1/3 fresh lemon juice
- coconut
Instructions:
1. Preheat oven to 350.
2. Grease 9x13 baking pan.
3. Combine flour& salt in medium bowl.
4. Beat butter with confectioner's sugar in large mixing bowl until light and fluffy.
5. Beat in the egg.
6. At low speed gradually beat in flour mixture until blended.
7. Stir in coconut and lemon peel.
8. Spread in prepared pan.
9. Bake 30 minutes until deep golden brown.
10. Make glaze by stirring confectioner's sugar and lemon juice in a bowl until smooth.
11. Spread glaze over warm cookies in pan.
12. Sprinkle with coconut.
13. Cool completely& cut into 2" triangles.
Title: Greek Sweet Orange Pie (Portokalopita)
Ingredients:
- 12 phyllo pastry
- 250 extra virgin olive oil
- 4 eggs
- 250 yoghurt
- 2 baking powder
- 600 water
- 250 sugar
- orange
Instructions:
1. Leave the sheets of filo pastry out, separated and uncovered, to dry for a few hours.
2. Crumble the sheets of filo.
3. Put the olive oil and eggs in a mixing bowl and whisk well with a metal whisker.
4. Add the yoghurt and baking powder and continue whisking until you have a smooth cream.
5. Add the crumbled filo pastry and mix in well with your hands.
6. Put in an oven dish and bake in a preheated oven at 180 degrees Celsius for 20 minutes until it turns a golden colour.
7. In the meantime, prepare the syrup – boil the syrup ingredients in a pan for 5 minutes.
8. After removing the pie, once it is cold, cut into portions and spread the warm syrup on top.
Title: Chocolate Macadamia Nut Bars
Ingredients:
- 1 1/2 all-purpose flour
- 1 dark brown sugar
- 1/2 butter
- 1 butter
- 3/4 brown sugar
- 1/2 bittersweet chocolate
- 1 1/2
Instructions:
1. Prehead over to 230°F Grease a 13-by-9 in baking pan.
2. T prepare the crust, combine flour and sugar in the bowl of a food processor. Process about 10 seconds to combine thoroughly. Add butter and process until mixture is crumbly, about 30 seconds. Transfer crumbs to prepared pan and press firmly to make a compact layer. Scatter nuts evenly over crust and press thm in firmly.
3. To prepare the caramel layer, melt butter in a heavy medium size saucepan over low heat. Add brown sugar and stir well until thoroughly combined and smooth. Increase heat to medium-high and cook, stirring constantly, until entire surface of caramel is bubbly. Immediately pour hot caramel over nuts and spread evenly with back of a metal spoon. Bake 18-20 minutes or until caramel is bubbly.
4. Remove pan from oven. Wait 1 minute: sprinkle chocolate morsels evenly over caramel. Let stand 2 to 3 minutes for chocolate to melt. Spread chocolate evenly with spatula or back of a metal spoon. Cool completely, then refrigerate 30 minutes to set. Cut into bars with a sharp knife. Makes 36 bars.
Title: Mimi's Tropical Christmas Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 5 eggs
- 2 all-purpose flour
- 1 vanilla extract
- 1 pecans
- 1 brazil nuts
- 1
- 4
Instructions:
1. Cream together butter and sugar, adding sugar 1/3 cup at a time. Blend on high speed until smooth.
2. Add eggs to butter mixture one at a time, mixing together well after each addition.
3. Add flour, 1/2 cup at a time, mixing well on low speed until blended.
4. Add extracts, mixing well on low speed.
5. Add nuts and fruit 1 cup at a time, and hand stir to blend. Batter will become very thick as these last ingredients are added. Be sure to blend together well by hand (this is the most time consuming part for me).
6. Line a fluted (Bundt) pan with wax paper, covering all surfaces that will hold batter. Fold batter into pan and spread evenly.
7. Bake in a pre-heated 250 degree oven for approximately 3 1/2 hours. Cake should be golden brown on top.
8. Remove cake from oven. Cool pan until it is cool to the touch.
9. Once cool to touch, invert pan on plate and shake cake loose. It should pop right out.
10. Invert cake right side up and cool completely.
11. This cake is very heavy and very rich. I sliver goes a long way.
Title: Pumpkin Squares
Ingredients:
- 1 flour
- 1/2 brown sugar
- 1/2 butter
- 1 pumpkin
- 1/2 brown sugar
- 1 evaporated milk
- 2 eggs
- 1 cinnamon
- 1/2 ginger
- 1/4 clove
- 3/4 - 1 pecans
- 1/2 brown sugar
- 2 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Mix base ingredients until crumbly and press into 13x9 baking pan.
3. Bake 15 minutes.
4. Mix filling ingredients together in a large bowl and beat well.
5. Pour the mixture over the baked crust.
6. Bake 20 minutes.
7. Mix topping ingredients in a small bowl.
8. Sprinkle over filling and bake 15 - 20 minutes more.
9. Cool and cut into squares.
Title: Black Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 1 3/4 white sugar
- 2 baking powder
- 2 baking soda
- 1/8 salt
- 1 shortening
- 2/3 water
- 1 brewed coffee
- 1 vanilla
- 3 eggs
- 2
Instructions:
1. Set oven to 350 degrees (oven rack to second-lowest position).
2. Generoulsy grease and flour a 13 x 9-inch baking dish.
3. In a bowl mix together flour, sugar, baking powder, baking soda, cocoa and salt; set aside.
4. Place the hot boiled water into a heat-proof mixing bowl along with the hot brewed coffee; add in the shortening and mix until melted.
5. Mix in vanilla.
6. Stir un the flour mixture until blended, then beat in eggs (batter will be thin).
7. Pour the batter into prepared baking dish.
8. Bake for 30-35 minutes or until cake test done.
9. Allow to cool completely before frosting.