lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Cake & Icing
Ingredients:
- 2 flour
- 2/3 sugar
- 1 baking powder
- 1/2 peanut butter
- 2 eggs
- 3/4 milk
- 1/4 butter
- 2 peanut butter
- 1 powdered sugar
- 1 1/4 lemon juice
- 2 vanilla
- 1
- 4
Instructions:
1. Cake:.
2. Preheat oven to 350F.
3. Whip eggs with oil and sugar.
4. Add peanut butter and whip some more.
5. In a separate bowl, sift flour with baking powder.
6. Slowly, add flour mixture, alternating with the milk.
7. Stir minimally until smooth.
8. Pour into 2 round 8" cake pans, lined with parchement or wax paper.
9. Bake until toothpick comes out clean (approximately 30 minutes).
10. Cool before icing.
11. Icing:.
12. Combine powdered sugar with peanut butter and butter.
13. Add lemon and orange juices along with vanilla.
14. Mix until smooth.
15. Spread part of the icing on top of one of the cooled cakes.
16. Place the other cake on top.
17. Spread remaining icing to cover both the top and sides of the cake.
Title: Rocky Road Bread Pudding
Ingredients:
- 6 miniature marshmallow
- 1/2 walnuts
- 1/2 sugar
- 1/2 1% low-fat milk
- 1/2 eggs
- 3 ice cream
- 3
Instructions:
1. Heat oven to 350 F degrees.
2. Butter a 2 quart baking dish.
3. In dish, combine bread cubes, marshmallows, chocolate chips, and walnuts, and set aside.
4. In a large bowl, stir together sugar and cocoa powder.
5. Combine milk and eggs and gradually stir into the cocoa mixture.
6. Pour milk mixture over bread in baking dish.
7. Make sure all bread is moistened by pressing with back of large spoon.
8. Bake for 45 minutes or until knife inserted near center comes out clean.
9. Serve warm with whipped cream or ice cream.
Title: Red White and Blueberry Pound Cake
Ingredients:
- 3/4 confectioners' sugar
- 6 fresh blueberries
- 10 3/4 strawberry
- 8
- 3
- 2
- 1 1/2
- 1
Instructions:
1. Raspberry Orange Sauce:.
2. In a small bowl, mix together raspberry jam and 6 tablespoons orange juice until smooth. Set aside.
3. Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons Raspberry Orange Sauce; let stand 10-15 minutes so that the cake absorbs the sauce.
4. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.
5. To assemble cake:.
6. Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the blueberries evenly over cream cheese. Drizzle about 1 tablespoon Raspberry Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture.
7. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry Orange Sauce.
8. Refrigerate any leftovers.
Title: Caramel Pudding
Ingredients:
- 2 sugar
- 3 eggs
- 1 butter
- 1/4 flour
- 2 vanilla
- 1 water
- 1
Instructions:
1. Carmalize 1 cup sugar.
2. after brown pour 1 cup water into it.
3. cook until sugar melts.
4. In a separate dish, stir flour and other cup of sugar together.
5. Beat eggs and add to sugar and flour.
6. Add remaining ingredients except butter.
7. Cook until thick.
8. cool, put a layer of wafers and a layer of wafers and a layer of pudding until used all.
9. top with meringue and brown.
Title: Classic Caramel Corn
Ingredients:
- 4 brown sugar
- 1 light corn syrup
- 1/2 dark corn syrup
- 1/2 butter
- 1/2 salt
- 1/2 baking soda
- 1 pure vanilla extract
Instructions:
1. Spray large shallow roasting pan with cooking spray. I used my butter wrappers instead of spraying. Add popcorn and place in preheated 250 degree oven while preparing caramel.
2. Mix brown sugar, corn syrup, salt, butter, and salt in a 2-quart saucepan. I skipped the salt because I was using salted popcorn, but your personal preference here. Stirring constantly, bring to a boil over medium heat.
3. Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla and mix well.
4. Pour syrup over warm popcorn and stir evenly to coat.
5. Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. (I skipped the cooking spray here too).
6. Cool and break apart. Store in tightly covered container. (I think the purpose of the tightly covered container is so you can't open and eat it as quickly).
Title: Easy Caramel-Chocolate Sticky Buns
Ingredients:
- 1 pecan halves
- 1
- 2
- 20
Instructions:
1. Spread frosting in bottom of a lightly greased 9-inch square baking pan.
2. Arrange pecan halves over frosting.
3. Set aside.
4. Seperate biscuits; flatten each to 1/4" thickness.
5. Place a chocolate kiss to one side of the center of the biscuit.
6. Fold biscuit in half, forming a semi-circle; press edges gently together to seal in chocolate kiss.
7. Repeat proceedure with remaining biscuits and kisses.
8. Arrange over pecans, flat side down.
9. Bake at 375 for 35 minutes or until biscuits are lighty browned.
10. Cool in pan on wire rack 5 minutes; invert onto serving plate and serve immediately.
Title: Strawberry Cake
Ingredients:
- 1 flour
- 3 water
- 1/2 frozen strawberries
- 5 eggs
- 2/3 strawberry Jell-O gelatin dessert
- 3 butter
- 1 cream cheese
- 1/2 powdered sugar
- 3 strawberry
- 1
Instructions:
1. Mix cake mix, flour and jello together.
2. Add water, berries eggs and oil.
3. Beat thoroughly.
4. Bake at 350 for 30-35 minutes in a greased 9x13 pan or until light brown.
5. ICING: Beat butter and cream cheese together.
6. Add powdered sugar and enough strawberries to make mixture fluffy.
Title: Grain-Free Coconut Cake
Ingredients:
- 2 coconut oil
- 1/4 unsalted butter
- 2 pure vanilla extract
- 2 unsweetened dried shredded coconut
- 1 coconut milk
- 1/4 erythritol
- 1/2 sea salt
- 1/2 eggs
- 1/8 baking powder
- 3
- 1/2
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. With a Magic Bullet or food processor, grind shredded coconut into a fine, powdery meal. Scoop almond flour into measuring cup, and pack it in firmly with your hands, like you're measuring brown sugar. Sweep it level. Add to coconut and the rest of the dry ingredients. Melt butter, and beat in eggs, vanilla extract, and coconut milk. Add dry ingredients into wet ingredients, and beat together for a couple of minutes. Line a mini muffin pan with mini muffin papers, and spray with extra virgin olive oil spray. Alternatively, grease mini muffin wells very well with coconut oil. Pour batter almost to the top of mini muffin cups. Rap muffin tin gently on the counter to pop air bubbles. Bake for 18-20 minutes, until springy and firm to the touch. You might have to bake these longer since my oven in this apartment runs hot. Remove cakes from muffin tins as soon as they are cool to the touch, and cool on a wire rack. Dip cakes into glaze. Serve at room temperature.
Title: Easy, Rich Chocolate Pudding
Ingredients:
- 2 cocoa powder
- 2 cornstarch
- 2/3 sugar
- 1/4 salt
- 1 half-and-half
- 3 2% low-fat milk
- 2 butter
- 6 vanilla extract
- 1
- 2
Instructions:
1. Melt chocolate in a saucepan or in the microwave and allow to cool slightly.
2. Sift cocoa, corn starch, sugar and salt together in a large, heavy-bottomed saucepan.
3. Slowly whisk in the half and half, then the egg yolks, then the milk.
4. Stir in the chocolate (it will look curdled and clumped, but will melt together with cooking).
5. Bring mixture to a boil over medium-high heat, whisking constantly and scraping the sides and bottom of the pot.
6. A splatter screen might be helpful here if your pot is not very deep.
7. As the pudding reaches the boiling point it will darken and thicken.
8. When it boils, reduce heat to medium and stir with a wooden spoon for about two minutes, until it has reached the appropriate pudding consistency.
9. Stir in butter and vanilla.
10. Serve warm or chilled.
Title: Awesome Chocolate Chip Cookies
Ingredients:
- 1 butter
- 2 brown sugar
- 2 eggs
- 1 baking soda
- 1 baking powder
- 1 vanilla
- 2 1/2 flour
- 1 chocolate chips
Instructions:
1. Cream Butter and Brown Sugar together.
2. Add eggs.
3. Mix in remainder of ingredients until well blended.
4. Make balls of dough and put on cookie sheet approximately 2 inches apart. Squish tops flat with a fork.
5. Bake at 350 F for 8-12 minutes depending on oven.
6. Enjoy!
Title: Apple Hill Cake
Ingredients:
- 2 sugar
- 1/2 eggs
- 2 apples
- 4 flour
- 2 baking soda
- 2 nutmeg
- 1 cinnamon
- 2 salt
- 1 walnuts
- 1 1/2
Instructions:
1. Combine sugar,oil,and eggs in a large bowl, stirring until well mixed.
2. Stir in diced apples and nuts.
3. Sift together flour, baking soda, nutmeg,cinnamon and salt, then add to bowl.
4. Stir all ingredients together to form a batter (do not overmix).
5. Pour into 9x13 inch greased pan.
6. Bake one hour in a 350 degree oven.
Title: Yogurt Cinnamon Coffee Cake
Ingredients:
- 2 baking powder
- 1 baking soda
- 1 1/2 flour
- 1 brown sugar
- 1 instant coffee
- 3 hot water
- 1 egg
- 1/4 butter
- 1 vanilla yogurt
- 1 cinnamon
- 1 brown sugar
- 1/2
Instructions:
1. Preheat oven to 350F, grease a 9 inch round cake pan.
2. In a medium sized bowl mix together 1 cup yogurt and 1 teaspoon baking soda. (The mixture will instantly volumize).
3. In another large bowl, combine 1/4 cup softened butter and 1 cup brown sugar and mix until will blended. Blend in the egg with an electric mixer and mix well. Add the dissolved coffee to the mixture. Blend well. Next, mix in 2 teaspoons baking powder. Blend in ONE cup of the flour. Mix well. Now, add half of the yogurt mixture. Mix well. Add the last 1/2 cup of flour and the last of the yogurt mixture and mix together well.
4. Pour half of this mixture into your greased pan.
5. Mix together the ingredients for your filling and topping. Sprinkle half of your filling mixture on top of the batter in the pan. Spread on your remaining batter out of the mixing bowl and spread evenly. Next, top with the remaining topping mixture and bake at 350F for 35 minutes, or until knife comes out clean. ENJOY!
Title: Toffee Crunchers
Ingredients:
- 1 unsalted butter
- 1 1/2 light brown sugar
- 1/4 salt
- 2 vanilla extract
- 1/2 baking soda
- 1/2 baking powder
- 2 1/2 unbleached flour
- 2
- 1 1/3
Instructions:
1. Preheat oven to 375°; lightly grease two baking sheets.
2. In a big bowl, cream the butter, sugar, salt, vanilla, baking soda, and baking powder together.
3. Mix in the flour, then gently stir in the potato chips, rice cereal, and toffee bits.
4. Drop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 ½ inches between them; they will spread quite a bit as they bake.
5. Bake for 10-12 minutes; remove them from the oven; cool for 5 minutes on the pan, then transfer to a rack to cool completely.
Title: Biscotti With Grasshopper Dipping Sauce
Ingredients:
- 1/3 butter
- 1/2 brown sugar
- 1/2 sugar
- 1 Splenda granular
- 2 instant coffee granules
- 2 eggs
- 1 1/2 egg substitute
- 1/8 flour
- 1 baking powder
- 1 salt
- 4 vanilla
- 1 marshmallow cream
- 1 water
- 3 marshmallow creme
- 4 water
- 1 creme de menthe
- 1 Creme de Cacao
- 1
Instructions:
1. In a large mixing bowl, mix butter, brown sugar, sugar and coffee granules, mix at mediun speed with electric mixer until creamy; beat in eggs until blended.
2. Combine the flour, baking powder, and salt; add to butter mixture, add vanilla and mix until well blended; Fold in chocolate chips.
3. Preheat oven to 350 degrees, (325 convection).
4. Divide dough in half, and shape each half into a 10-inch-by-2-inch log, (dough will be very soft---for easy handling, dust hands with flour) Place dough on baking sheet that has been sprayed with pan spray; bake each log for 25 minutes (15-20 for convection) or until firm.
5. Let cool on baking sheet for 5 minutes, then remove to wire racks and cool completely; When cool, carefully cut each log diagonally into 1/2 inch thick slices with a serratered knife; Return to baking sheet and bake at 350 degrees (325 convection) for 5 to 10 minutes, turn over and bake another 5 to 10 minutes, cool on wire racks; store in air tight container or plastic bag.
6. Grasshopper dipping Sauce:Mix all ingredients together, keeps indefinitely in refrigerator; Adult version, Mix all ingredients until smooth, enjoy.
Title: Microwave Apple Crisp
Ingredients:
- 1 flour
- 1 oatmeal
- 1 brown sugar
- 1 margarine
- 1 cinnamon
- 4 apples
- 1/2 sugar
- 1/4 nutmeg
Instructions:
1. Mix brown sugar, flour,oatmeal and margarine.
2. put 1/2 mix on bottom of square glass pan. save other half for topping.
3. Topping Mix cinnamon apples,sugar and nutmeg. Place apple mix on crust mix in pan and place remaining crust mix on top.
4. microwave on high for 20 minutes.
Title: Apple Quiche
Ingredients:
- 5 -6 granny smith apples
- 1 cheddar cheese
- 2 eggs
- 1 evaporated milk
- 1/2 salt
- 1/8 nutmeg
- 1/4 cinnamon
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Place the apples in the pie shell.
3. Sprinkle apples with cheese.
4. In a small bowl, mix together the rest of the ingredient.
5. Pour mixture over the apples.
6. Bake for 60 to 65 minutes.
7. Let stand for 10 minutes before serving warm, or serve chilled.
8. Top with sweetened whipped cream flavored with vanilla and cinnamon.
Title: Apple Zeppole With Cinnamon Whipped Cream
Ingredients:
- 1 apple
- 1/4 sugar
- 1/2 butter
- 1/4 salt
- 1/2 water
- 1 flour
- 4 eggs
- 1 confectioners' sugar
- 2 cinnamon
- 1
Instructions:
1. In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
2. Combine the whipping cream, 2 tablespoons confectioners' sugar, and cinnamon in a
3. medium bowl. Whip until medium soft peaks form. Transfer the whipping cream to a serving dish.
4. Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
5. Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Fry the zeppole in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with the cinnamon whipped cream alongside for dipping.
Title: Kahlua Brownies
Ingredients:
- 1 1/2 chocolate
- 1 butter
- 6 eggs
- 2 sugar
- 1/4 salt
- 1 Kahlua
- 1/4 Kahlua
- 1/4 vanilla extract
- 1 1/2 all-purpose flour
Instructions:
1. Lightly grease a 9 x 13: pan. Preheat the oven to 350 degrees F.
2. In a double boiler or using a bowl over a pot of simmering water, melt the chocolate and butter together.
3. With an electric mixer, beat together the eggs, sugar and salt. Add the chocolate mixture and the vanilla extract and Kahlua. Mix until smooth. Slowly sift in the flour.
4. Bake for 45 to 55 minutes or until a toothpick comes out clean. Place on
5. a wire rack to cool for thirty minutes.
Title: Buttermilk Ginger Cake With Fresh Fruit Sauce
Ingredients:
- 2 flour
- 1/8 salt
- 1 baking powder
- 3/4 baking soda
- 1 1/2 cardamom
- 1 fresh ginger
- 1 1/4 sugar
- 12 butter
- 3 eggs
- 1 vanilla
- 1 buttermilk
- 8 -9 blueberries
- 3 lemon juice
- 2 sugar
- 1/2 water
- 1/2 vanilla
- 1
- 2
Instructions:
1. For the cake: Preheat the oven to 350 degrees and butter and flour a 9 X 2in round cake pan (or equivalent springform pan).
2. Sift together the flour. salt, baking powder, baking soda, and cardamom.
3. Peel the ginger and chop it coarsely. Measure out about a 1/4 C of ginger pieces and mix 2 T of sugar in with them, then pulverize in a food processor or chop extremely fine.
4. Combine the ginger, remaining sugar, and butter in the bowl of a standing mixer. Cream the mixture on medium high until pale and fluffy, 3-5 minutes, scraping down the bowl as necessary.
5. Add the eggs, one at time, and beat 30 seconds after each addition. Add vanilla and mix well.
6. Reduce the mixer speed to low. Add the flour and spices, alternating with the buttermilk, mixing until just blended. Then beat for an additional minute to fully incorporate, if the batter is very thick, add more buttermilk.
7. Pour the batter into the pan and spread the top evenly with a spatula. Shake th pan gently to settle the batter. Place the cake on the lower oven rack and bake 45-50 minutes, or until a tester comes out clean and the cake is golden brown and puffy.
8. Cool for 10 minutes in the pan before removing to wire rack to cool completely.
9. For the sauce: If using whole fruits, rinse, drain, peel, and cut into 1/2 in pieces, discarding the pits. If using berries, rinse and remove stems.
10. Combine the lemon juice, sugar, and water in a medium saucepan. Bring to a boil and cook over high heat until the mixture thickens slightly, about 3 minutes.
11. Add the fruit, reduce the heat to low and cook uncovered for 15-20 minutes or until the sauce is thick and syrupy, stirring occasionally.
12. Stir in the vanilla and liqueur, remove from the heat, and cool the sauce completely before serving with the cake.
Title: Date Nut Pie Torte
Ingredients:
- 1 graham cracker crumbs
- 1 baking powder
- 1/2 salt
- 3 sugar
- 1 dates
- 1/2 walnuts
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350F and grease a pie plate very well.
2. Combine cracker crumbs, baking powder and salt.
3. Add sugar gradually to stiffly beaten egg whites, continuing to beat.
4. Fold in the cracker mixture and add dates, nuts and vanilla.
5. Pour mixture into prepared pie plate and bake for 25 minutes.
6. Cool.
7. Cover with whipped cream and serve.
Title: Grandma Mary's Chocolate Cake
Ingredients:
- 2 sugar
- 2 salt
- 1/2 hot water
- 1 butter
- 1 eggs
- 1/4 buttermilk
- 2 baking soda
- 1/2 vanilla extract
- 1 butter
- 2 milk
- 1/2
- 6
- 5
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, blend sugar, flour, and salt.
3. In 1 quart saucepan, combine water, butter, and cocoa, stirring to bring to a boil. Slowly pour over dry ingredients, beating well.
4. Add eggs, buttermilk, baking soda, and vanilla, beating well.
5. Pour into a 9x13 pan and bake for 35-40 minutes until a toothpick comes out of the center clean.
6. While still warm, ice with frosting and let cool.
7. FROSTING.
8. Heat butter, milk and cocoa to a boil then cool slightly. Add vanilla extract.
9. Gradually add powdered sugar; add more milk as needed for consistency (should be thick).
10. *Do this while cake is baking so it will be ready when the cake is still warm.
Title: Chocolate Raspberry Brownie Mousse Delight
Ingredients:
- 1 2/3 all-purpose flour
- 1 1/4 baking powder
- 1/2 salt
- 1/2 granulated sugar
- 1 butter
- 1/3 vanilla extract
- 1 eggs
- 2 frozen raspberries
- 1/3 cream cheese
- 1 powdered sugar
- 3/4 vanilla extract
- 1/2 frozen raspberries
- 6 -7
- 1/4
- 1/3
Instructions:
1. FOR BROWNIE:
2. PREHEAT oven to 350º F & grease 9-inch-square baking pan.
3. MICROWAVE 1 cup chocolate morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
4. Morsels may retain some of their original shape; if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
5. COMBINE flour, baking powder and salt in small bowl then beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy.
6. Add eggs to sugar mixture; beat until light and fluffy then beat in melted chocolate.
7. Stir in flour mixture until blended then stir in mashed raspberries & spread into prepared baking pan.
8. BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky & then cool completely in pan on wire rack.
9. FOR RASPBERRY MOUSSE:
10. CHOP remaining morsels into roughly 1/4-inch pieces.
11. Beat cream cheese, powdered sugar, vanilla extract and food coloring, if desired, in medium mixer bowl until creamy then fold in mashed raspberries and chopped chocolate morsels.
12. BEAT cream in small mixer bowl until stiff peaks form.
13. Fold into raspberry cream cheese mixture until blended & then spread mousse over cooled brownie.
14. Refrigerate for 1 hour & cut into bars to serve.
Title: Thomasburg Rhubarb Meringue Cake
Ingredients:
- 250 butter
- 300 sugar
- 3 eggs
- 3 flour
- 50 baking powder
- 300 cornflour
- 2 rhubarb
- 100 sugar
- 1
- 3
- 150
Instructions:
1. Cream butter and sugar.
2. Alternately mix in the eggs and egg yolks with the almonds, flour, baking powder and the cornflour.
3. Spread mixture on an oven tray and bake for 10 minutes.
4. Cover with the chopped rhubarb and bake for a further 20 minutes.
5. Meanwhile whip egg whites until they form stiff peaks.
6. Gradually add sugar to the egg.
7. Spread the mixture over the rhubarb and bake for a further 10 minutes.
Title: Chokeberry Pudding
Ingredients:
- 5 flour
- 5 water
- 3 sugar
- 10
Instructions:
1. Lightly wash chokecherries
2. Put lightly washed chokecherries in a pot & boil them
3. Now mash them
4. Add sugar to taste
5. Add as much flour to make a slightly runny pudding.
Title: Rosy Rosé Berries: Strawberries and Raspberries in Wine
Ingredients:
- 750 rose wine
- 2 -4 sugar
- 400 strawberries
- 400 fresh raspberries
- creme fraiche
Instructions:
1. Pour the bottle of wine into a large bowl - add the sugar, and stir to dissolve.
2. Add the berries and mix thoroughly - but gently as not to bruise them or break them.
3. Cover and store in the fridge for 12 to 48 hours.
4. When you are ready to serve them, spoon the berries into a large wine glass or a parfait/pudding glass or bowl.
5. Pour the sugared wine over the top and serve straight away, with whipped cream or creme fraiche. Ice cream is also good with this dessert.
6. These berries can also be served with shortbreads or cake - and are amazing in trifles!
Title: Chocolate Frosted Mint Bars
Ingredients:
- 1 cream cheese
- 1/4 granulated sugar
- 1 egg
- 1 butter
- 4 margarine
- 1 granulated sugar
- 4 vanilla
- 2 eggs
- 2 Gold Medal all-purpose flour
- 4 butter
- 1 margarine
- 2 corn syrup
- 2 water
- 2 vanilla
- 2 powdered sugar
- 1
Instructions:
1. Heat oven to 350°F Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In small bowl, beat cream cheese and 1/4 cup sugar with spoon until smooth. Stir in 1 egg, the mint extract and food color until well mixed; set aside.
2. In 3-quart saucepan, melt 1 cup butter and 4 oz chocolate over very low heat, stirring constantly; remove from heat. Cool 15 minutes or until slightly cooled.
3. Stir 2 cups sugar and 2 teaspoons vanilla into chocolate mixture. Add 4 eggs, one at a time, beating well with spoon after each addition. Stir in flour. Spread in pan. Carefully spoon cream cheese mixture over brownie mixture. Lightly swirl cream cheese mixture into brownie mixture with knife for marbled design.
4. Bake 45 to 50 minutes or until set. Cool 30 minutes at room temperature. Refrigerate 1 hour.
5. Meanwhile, in 2-quart saucepan, heat 2 tablespoons butter, the corn syrup and water to rolling boil, stirring frequently; remove from heat. Stir in 2 oz chocolate until melted. Stir in 1 teaspoon vanilla and the powdered sugar. Beat with spoon until smooth. Frost chilled bars with Chocolate Frosting. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.