lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Strawberry Rhubarb Pie
Ingredients:
- 4 rhubarb
- 2 strawberries
- 1 granulated sugar
- 1/2 all-purpose flour
Instructions:
1. Toss all ingredients together& scrape into pie shell.
2. If covering the filling with pastry, moisten the edge of pie shell; cover with pastry top.
3. Trim, leaving 3/4 inch overhang; fold overhang under pastry rim.
4. Seal& flute edge.
5. Whish the yolk of 1 egg with 1 tbsp water& brush over pastry.
6. Sprinkle with sugar& cut 4 steam vents in the centre.
7. OR cover filling with a lattice of pastry strips.
8. OR cover filling with the crumble mixture from recipe#91390.
9. Place a foil-lined baking sheet (to catch drips) on the bottom rack of a preheated 425F oven.
10. Place pie on rack above& bake for 20 minutes.
11. Reduce heat to 350F& bake until golden with filling bubbling, about 55 to 70 minutes, shielding the edges with foil if browning too quickly.
12. Let cool completely on rack.
Title: Holiday Pecan Pie Cookies
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 1/2 dark corn syrup
- 2 flour
- 2 1/2 confectioners' sugar
- 1/2 unsalted butter
- 1/2 dark corn syrup
- 3 pecans
- 1/2
Instructions:
1. For the dough, cream the butter, sugar, corn syrup and egg yolks. Stir in flour gradually to mix. Chill 1 hour.
2. For the filling, combine confectioners' sugar, butter and and dark corn syrup in a saucepan. Cook over medium high heat until mixture comes to a full boil. Cook for two minutes. Remove from heat. Stir in pecans. Set aside until cool enough to handle. Mixture thickens when cool.
3. Preheat oven to 375 degrees. Make walnut size balls of dough and place on a parchment covered cookie sheet. Brush with reserved egg white. Bake for 5 minutes. Remove from oven and press 1/2 teaspoon of pecan filling into center of each partially baked cookie. This is easiest to do using your fingers. Return to oven for 5 more minutes. Cool for 3 minutes on baking sheet then remove to cooling rack.
Title: Divinity Frosting
Ingredients:
- 1 boiling water
- 1/2 light corn syrup
- 1/3 vanilla extract
- 2 powdered sugar
- 1 pecans
- 1 1/2
Instructions:
1. Place first 4 ingredients in a 4-quart mixing bowl.
2. Beat at low speed with a heavy-duty electric mixer 1 minute or until mixture is blended.
3. Beat mixture at high speed 3 to 5 minutes or until stiff peaks form.
4. Gradually add powdered sugar, beating at low speed until blended.
5. Stir in toasted pecans.
6. Spread Divinity Frosting immediately on cake.
Title: Irish Coffee Caramel Mousse
Ingredients:
- 3/4 sugar
- 2 sugar
- 6 water
- 2 unsalted butter
- 2 instant espresso powder
- 2 instant coffee powder
- 1 unflavored gelatin
- 1 1/4 irish cream
- 1/4
Instructions:
1. Stir sugar and 1/4 c water in heavy medium saucepan over low heat until sugar dissolves.
2. Increase heat and boil without stirring until syrup turns a deep amber color, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally.
3. Add 1/2 cup cream and 2 tablespoons butter (mixture will bubble vigorously) and stir until caramel melts; continue boiling for 2 minutes.
4. Spoon 2 tablespoons caramel into small saucepan and set aside at room temperature.
5. Stir Irish whiskey into remaining caramel in medium saucepan.
6. Pour into a bowl and set aside at room temperature.
7. Stir 2 tablespoons water and espresso powder in another small saucepan until espresso dissolves; sprinkle with the gelatin and let stand 10 minutes to soften.
8. Stir gelatin mixture over low heat until melted.
9. Stir gelatin mixture into caramel in bowl.
10. Place bowl over a large bowl filled with ice and water.
11. Let stand until caramel mixture is cool but not set, stirring occasionally, about 10 minutes.
12. Using electric mixer, beat 1 1/2 cups cream in medium bowl to soft peaks.
13. Fold 2 cups whipped cream into caramel mixture in bowl.
14. Divide caramel mousse among 6 balloon-shaped wineglasses.
15. Add Baileys to remaining whipped cream and continue beating until stiff.
16. Whipped cream mixture can now be either piped atop mousse or swirled on top with a spoon.
17. Cover and chill until mousse sets, at least 3 hours (Can be prepared up to one day ahead; keep refrigerated).
18. Rewarm reserved 2 T of caramel over low heat; drizzle over desserts and serve.
Title: Butter Pecan-Banana Pudding Cake
Ingredients:
- 1/2 banana
- 18 instant butter pecan pudding mix
- 4 eggs
- 4 water
- 1 milk
- 1/4 water
- 1/2 confectioners' sugar
- 1
Instructions:
1. Blend all ingredients in larger mixer bowl. Beat 4 minutes at med speed.
2. Pour into greased and floured 10 bundt pan. Bake at 350 for 50 minutes or until cake springs back when lightly pressed and pulls away from sides of pan.
3. Do not under bake. Cool in pan 15 minutes. Remove and cool on rack.
4. Top with confectioners Glaze and additional banana slices.
Title: Dad's Favourite Yummy Indian Dessert - Shrikhand
Ingredients:
- 4 low-fat plain yogurt
- 1 sugar
- 1/4 cardamom powder
- 1/4 ground nutmeg
- 3 -5 saffron strands
- 1 milk
- 2 pistachios
Instructions:
1. Put the yogurt in a thick cloth.
2. Tie it and hang it up to drain out the water for an hour.
3. Put the remaining yoghurt that is inside the cloth into a container.
4. Add in the sugar.
5. Whip it nicely till the mixture is soft and smooth.
6. Add in the soaked saffron with the milk, nutmeg (jaifal) powder and cardamom powder.
7. Transfer the mixture into a serving dish.
8. Garnish with finely chopped pistachios.
9. Refrigerate for 30 minutes.
10. Serve as a dessert!
11. Remember to eat less of your meal because you'll want to eat more of this yummy treat!
Title: Squash Pudding
Ingredients:
- 2 squash
- 2 milk
- 1 sugar
- 1 salt
- 1 cinnamon
- 1/2 ground cloves
- 1/2 ginger
- 2 eggs
Instructions:
1. Place all ingredients in a large bowl.
2. Beat with mixer until blended.
3. Pour into greased 2-quart casserole.
4. Bake at 350 for 1 hour.
5. Top with whipped cream.
Title: Chocolate Hazelnut Beet Brownies
Ingredients:
- 1 beet
- 1/2 canola oil
- 1 sugar
- 1 vanilla extract
- 2 hazelnut extract
- 2 eggs
- 1 strong black coffee
- 1/2 flour
- 1/3 hazelnuts
- 1/3
Instructions:
1. Preheat oven to 350F Grease an 8" pan. Set aside.
2. Whisk together beets, oil, sugar, extracts, eggs and coffee, and beets.
3. Add the flour and cocoa, stirring just until combined.
4. Spread in the pan and sprinkle with the chocolate covered hazelnuts.
5. Bake 35-45 minutes or until toothpick in center comes out clean. Cool completely before cutting.
Title: Swedish Almond Tusks (Mandelskorpor)
Ingredients:
- 3 all-purpose flour
- 1 1/2 ground cardamom
- 1 1/2 baking powder
- 1/2 salt
- 1 unsalted butter
- 1 sugar
- 1 vanilla extract
- 3 eggs
- 3/4
Instructions:
1. In medium bowl, combine flour, cardamom, baking powder and salt; set aside.
2. In stand mixer fitted with paddle, mix butter and sugar on low speed until just combined.
3. Beat on medium-high until fluffy, about 1 minute.
4. Reduce to low; add vanilla.
5. Add eggs one at a time until combined.
6. Slowly add dry ingredients until combined.
7. Stop machine and fold in nuts by hand.
8. Cover dough with plastic wrap; let rest for 10 minutes.
9. Line 12- by 18-inch baking sheet with parchment paper.
10. Transfer dough onto lightly floured work surface and divide in two.
11. Roll each portion into 14-inch log and transfer to prepared sheet. Lightly flatten logs with hands to 2-1/2 inches wide.
12. Bake on middle rack until golden at edges and firm in centre, about 25 minutes.
13. Cool 15 minutes; transfer to cutting board.
14. With sharp serrated knife, cut into 3/4-inch thick pieces.
15. Place on sheet cut side down.
16. Bake on lower rack until bottoms are lightly golden, about 12 minutes.
17. Flip cookies and bake on bottom rack until golden, about 10 minutes.
18. Cool completely before storing in airtight container for up to one month.
Title: Diabetic Living Ginger Chocolate Crunch Topped Crustless Pumpkin
Ingredients:
- 1 pumpkin
- 1/3 Splenda sugar substitute
- 2 honey
- 1 1/2 pure maple syrup
- 1/2 pumpkin pie spice
- 1 Egg Beaters egg substitute
- 3/4 vanilla
- 8 fat-free evaporated milk
- 2 bittersweet chocolate
- 2 crystallized ginger
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.
2. Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.
3. Ginger-Chocolate Crunch - Top chilled pumpkin mixture with broken gingersnaps. Then top evenly with dark or bittersweet chocolate (60 to 70% cacao), chopped; and finely chopped crystallized ginger.
4. Bake, uncovered, in a 350 degrees F oven for 4 to 6 minutes or just until chocolate is softened slightly. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.
Title: Kittencal's Banana Cinnamon Snack Cake or Muffins (Low-Fat)
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 - 3/4 sugar
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 1 plain fat-free yogurt
- 3/4 banana
- 2 egg
- 1 vanilla
- 1 1/2
Instructions:
1. Set oven to 350 degrees F.
2. Grease a 8 or 9-inch square baking pan or line muffin tins with paper liners.
3. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
4. In a small bowl, whisk together yogurt, banana, oil, egg and vanilla.
5. Pour over dry ingredients, and gently stir with a spatula until JUST blended (do not over mix).
6. Spread the batter into prepared baking pan.
7. Bake for about 25 minutes, or until the top of the cake is light brown, and edges begin to pull away from sides of the pan (bake slightly less time for muffins).
8. Cool cake in pan on rack for 10 minutes.
9. Loosen sides of cake with a dinner knife or a spatula.
10. Invert cake right side up and cool completely.
11. Sprinkle lightly with powdered sugar.
Title: Strawberry Poke Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 2 frozen sweetened strawberries
- 2 strawberry gelatin
- 1
- 2
- 1
Instructions:
1. In a mixing bowl, beat cake mix, water, oil and eggs on low speed until moistened.
2. Beat on medium speed for 2 minutes.
3. Pour into 2 greased and floured 9" round baking pans.
4. Bake at 350 degrees for 25-35 minutes.
5. Cool for 10 minutes on wire racks.
6. Level tops of cake with serrated knives if neccessary and return cakes to two clean cake pan.
7. Poke cakes with a meat fork at 1/2" intervals.
8. Drain juice from strawberries into a measuring cup and refrigerate berries.
9. Add water to juice to measure 2 cups and pour into a saucepan.
10. Bring to a boil and stir in gelatin until dissolved.
11. Chill for 30 minutes and gently spoon over each cake layer.
12. Chill for 2-3 hours.
13. Dip bottom of one pan in warm water for 10 seconds.
14. Invert cake onto a serving platter and top with reserved strawberries and 1 cup of whipped topping.
15. Place second cake layer over topping.
16. Frost cake with remaining whipped topping.
17. Chill for at least 1 hour.
18. Garnish with fresh berries if desired.
19. Refrigerate left-overs.
20. *cooking time does not include chilling time*.
Title: Apple Crisp
Ingredients:
- 4 sliced apples
- 1/3 sugar
- 2 flour
- 1/2 cinnamon
- 1 butter
- 2 lemon juice
- 3/4 brown sugar
- 3/4 flour
- 1 salt
- 1/3 butter
- 3/4
Instructions:
1. Slice apples and place in a well greased dish.
2. Mix together the sugar, flour, cinnamon, butter and then sprinkle over the apples and then pour the lemon juice on top.
3. Topping:
4. Mix together the brown sugar, flour, butter salt & nuts.
5. Spread over apples and bake in a 350°F degree oven for 1 hour.
Title: Chocolate Pudding
Ingredients:
- 1/4 caster sugar
- 3 cornflour
- 2 milk
- 2 eggs
- 120 chocolate
- 1 vanilla essence
Instructions:
1. Place sugar, cornflour, milk and eggs in a saucepan. Stir over a low heat until the mixture thickens. A balloon whisk would bve great at this point, although you can use a wooden spoon.
2. Add the chocolate and stir until the chocolate has melted.
3. Simmer for 2 minutes. Continue to stir.
4. Stir in the vanilla essence.
5. Pour into serving plates or glasses.
6. Chill for at least 3 hours before serving.
7. Serve with cream and some extra grated chocolate. Enjoy!
Title: Sweet Potato Brownies
Ingredients:
- 1 1/2 sweet potato
- 1/2 carrot
- 1/2 canola oil
- 1/2 vanilla extract
- 2 powdered sugar
- 1 flour
- 2 cocoa powder
- 1/4 baking powder
- 1/2 salt
- 2
- 1/4
Instructions:
1. Preheat oven at 350°F.
2. Melt 1 1/2 cups of chips over double boiler so as not to scorch it.
3. In a mixing bowl whisk veg puré, oil, vanilla, creamer and the melted chocolate.
4. In a separate bowl sift together the sugar, flour, cocoa, baking powder and salt.
5. Combine in one bowl and add in 1/2 of unmelted chips.
6. Place in well oiled 8x8 pan.
7. Bake 26 minutes; placing in fridge or freezer to cool will help to slice it.
Title: Peanut S'more Squares
Ingredients:
- 4 bittersweet chocolate
- 8 margarine
- 1 1/2 sugar
- 4 eggs
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 salt
- 1 1/2 powdered sugar
- 1/2 vanilla
- 1 sugar
- 1/4 light corn syrup
- 1/4 water
- 4 unsalted peanuts
- 1/4
- 1/2
Instructions:
1. For the brownie, melt chocolate and margarine in a saucepan or microwaveable dish, stirring to blend. Cool to room temp (or brownie will be heavy and dry). Beat sugar, eggs and vanilla with a mixer for 2 minutes. Beat in flour and salt. Beat in chocolate mixture. Spread in a greased 9x13-inch baking pan and bake at 350 degrees for 20 minutes. Cool completely.
2. For the filling, combine all the filling ingredients in a bowl and mix well. Spread over the brownie layer.
3. For the topping, preheat oven to 400 degrees. Beat sugar, corn syrup, egg whites and water with a mixer set at high speed until stiff. Spread carefully over the peanut layer (try dropping dollops of it all over the peanut butter layer, then spreading gently to join the dollops) Bake for 5 minutes until golden brown. Top with chopped peanuts and cut into small squares.
Title: White Chocolate Amaretto Cake
Ingredients:
- 1 eggs
- 4 instant white chocolate pudding and pie filling mix
- 1 cold water
- 1/2 amaretto liqueur
- 1/2 butter
- 1/2 water
- 1/4 white sugar
- 1/2 amaretto liqueur
- 1/4
- 1
- 1/2
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly oil a 10 inch non-stick Bundt pan. (When I pour the mixture into my Bundt pan, it doesn't look very full--don't worry the cake will rise nicely as it bakes.).
3. In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, 1/2 cup of oil, 1/2 cup amaretto and 1/4 teaspoon almond extract.
4. Blend well for approximately 3 minutes.
5. Pour batter into prepared 10 inch Bundt pan.
6. Bake at 350 degrees F. for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean. In my oven, the cake bakes in just under 40 minutes, so start checking it around that time.
7. Glaze:
8. While cake is still warm, make the glaze.
9. Combine butter, sugar, water, and amaretto in a saucepan.
10. Bring to a boil, and continue cooking and stirring constantly until sugar is dissolved (1-2 minutes).
11. Poke holes in cake with toothpick or skewer, so that the glaze can really get into the cake.
12. Slowly drizzle glaze over cake, including edges and center of Bundt pan.
13. Allow cake to cool in the pan for at least 2 hours, after glazing.
14. Cool cake completely before putting on the frosting.
15. Topping (Frosting and almonds):
16. Lightly toast slivered almonds in a dry pan (no oil or cooking spray) over the stove on medium-high. It will only take a few minutes to brown them.
17. Stir frequently and be careful not to burn.
18. Heat approximately 1/2 of the prepared frosting in the microwave for 15 seconds, to soften.
19. Before frosting the cake, invert the cake onto a serving dish and use a spoon to drizzle the softened frosting over the cake. (Note: to avoid the cake sticking in the pan, or if you feel like you are having trouble getting the cake out of the pan~hold the pan over a hot burner (use your hot mitts) this melts the butter enough to loosen the cake from the pan).
20. Scatter toasted almonds over cake before frosting cools.
21. **Cook time doesn't include 2 hours cool time.
Title: Prince of Wales Cake Iv
Ingredients:
- 1/2 butter
- 2 shortening
- 3 light brown sugar
- 1 eggs
- 1 1/2 buttermilk
- 2 1/2 baking soda
- 1/4 all-purpose flour
- 1 salt
- 1 nutmeg
- 1 clove
- 1 1/2 cinnamon
- seedless raisins
Instructions:
1. Preheat oven to 350 degrees.
2. Cream shortening until fluffy and beat in sugar and eggs.
3. Pour Buttermilk in bowl and stir in baking soda.
4. Combine sifted dry ingredients into egg mixture alternately with buttermilk.
5. Stir in raisins.
6. Pour batter into bundt or 13-9 pan. Bake 50 minutes to one hour, or until a cake tested comes out clean. If baked in bundt pan bake for 70 minutes.
Title: Chocolate Mint Napoleons
Ingredients:
- 6 green creme de menthe
- 2 sugar
- 1/2 vanilla bean
- 2 sugar
- 1/4 bittersweet chocolate
- 3/4 Creme de Cacao
- 6 butter
- 1/4 bittersweet chocolate
- 1/4
- 2
- 12
Instructions:
1. For sauce: Combine crème de menthe and sugar in small saucepan; scrape in seeds from vanilla bean; add bean; stir over medium heat until sugar dissolves; remove from heat; cool; strain into bowl.
2. For mousse: Whisk yolks and ¼ cup sugar in small bowl to blend; bring ¼ cup cream to simmer in small saucepan; gradually whisk hot cream into egg mixture; return mixture to same saucepan; stir constantly over medium-low heat until custard thickens, about 1 minute (do not boil); reduce heat to low; add chocolate, crème de cacao and butter and stir until smooth; pour into large bowl; chill until cool, stirring occasionally, about 15 minutes; beat ½ cup cream in small bowl to stiff peaks; fold cream into chocolate mixture; cover and chill.
3. For Chocolate Bark: Line 2 large baking sheets with parchment; finely grind mints in processor; place half of chocolate in top of double boiler set over simmering water; stir until candy thermometer registers 115F; pour onto 1 prepared sheet; using spatula, spread chocolate to 1/16-inch thickness over parchment; sprinkle half of ground candies over half of chocolate; fold parchment in half to seal candies in chocolate; repeat with remaining chocolate and candies; cover and chill 1 to 24 hours; peel parchment off chocolate bark; break or cut each sheet of bark into 6 large irregular pieces, reserving any small pieces for garnish; place 1 bark piece on plate; spread scant 1/3 cup mousse over bark; place another bark piece on top of mousse; spread scant 1/3 cup mousse over; top with another bark piece; place dollop of mousse on top of chocolate and top with any smaller bark pieces, standing pieces upright; repeat with remaining bark and mousse; (Can be made 6 hours ahead; cover; chill).
4. Serve napoleons with sauce.
Title: Apple Torte
Ingredients:
- 1/2 butter
- 1/3 sugar
- 1/4 vanilla
- 1 flour
- 8 cream cheese
- 1/4 sugar
- 1 egg
- 1/2 vanilla
- 4 apples
- 1/3 sugar
- 1/2 cinnamon
- 1/4
Instructions:
1. Crust: Add sugar to butter, beating together until light and fluffy.
2. Blend in vanilla.
3. Add flour and mix well.
4. Spread on bottom and sides of a 9" springform pan.
5. Filling: Combine softened cream cheese and sugar, mixing until well blended.
6. Blend in egg and vanilla.
7. Pour into pastry-lined pan.
8. Topping: Toss apples with sugar and cinnamon.
9. Spread apples over cream cheese layer.
10. Sprinkle with sliced nuts.
11. Bake at 450 degrees for 10 min.
12. Reduce heat to 400 degrees and bake an additional 25 minutes.
13. Cool in the pan before removing rim.
Title: Butter Cookie Cutouts
Ingredients:
- 2 butter
- 2 eggs
- 2 flour
- 5 powdered sugar
- 2 1/2 baking soda
- 2 cream of tartar
- 2
Instructions:
1. In a large mixing bowl, beat together butter, eggs and almond extract.
2. In a seperate large bowl, combine flour, powdered sugar, baking soda and cream of tartar. Gradually beat in these dry ingredients to the wet mixture.
3. Chill dough for at least 2 hours for better handling.
4. Preheat oven to 375.
5. On a lightly floured surface, roll out dopugh to about 1/8"-1/4" thickness. Cut into desired shapes w/ cookie cutters. Reroll scraps and cut again.
6. Place on ungreased cookie sheets and bake at 375 for 6-10 minutes; (depending on size and thckness of your cookies) or until just lightly brown at edges.
Title: 6 Layer Toffee Torte
Ingredients:
- 2 2/3 flour
- 2 sugar
- 1 margarine
- 1 butter
- 3/4 buttermilk
- 2 baking soda
- 1 1/2 vanilla
- 1/4 salt
- 2 eggs
- 1 brown sugar
- 1 3/8 instant coffee
- 2 hot water
- 3
- 1/2
- 1
Instructions:
1. Preheat oven to 350:
2. Grease and flour 3, 8 inch cake pans.
3. In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs.
4. With mixer on low, beat just until mixed, scraping sides with spatula.
5. Add coffee to bowl.
6. Increase speed to medium and beat 2 minutes.
7. Pour batter into pans.
8. Bake 25-30 minutes.
9. Cool cake in pans on racks, 10 minutes then remove from pans and cool completely.
10. While cake is cooling, chop Heath bars, reserve 2/3 of the heath bar.
11. In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water.
12. Cool.
13. With serrated knife, cut each cake in two, making 6 thin layers.
14. In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
15. TO ASSEMBLE CAKE:
16. place 1 layer on plate; spread with 1/2 cup whipped cream.
17. Sprinkle with 1/5 of the remaining Heath bar.
18. Repeat layers 4 more times.
19. Top with last layer of cake.
20. Thinly spread whipped cream over top and.
21. sides of cake.
22. Gently press reserved 2/3 of the Heath toffee onto top and sides of cake.
23. Refrigerate until ready to serve.
Title: Chocolate Oatmeal Cake
Ingredients:
- 1/2 oatmeal
- 1 hot water
- 1 1/2 granulated sugar
- 3/4 brown sugar
- 3/4 all-purpose flour
- 1/3 baking soda
- 4 salt
- 1 1/2 vanilla extract
- 1
- 1/2
- 1
Instructions:
1. Preaheat oven to 350°F.
2. Grease and flour a 9" x 13" baking pan, and set aside.
3. In a small bowl, pour the hot water over the oatmeal, and set aside for a few minutes. In another bowl, mix the cocoa, flour, baking soda and salt together, set aside. In a large bowl, combine the oil with the two sugars.
4. In a separate bowl, beat the egg whites until soft peaks form. Pour the whites into the sugar mixture. Stir the flour mixture into the batter. Once combined, add the oatmeal and the vanilla to the batter.
5. Pour into the baking pan and bake for 30 - 35 minutes.
Title: O'henry Bars
Ingredients:
- 1 sugar
- 1 light corn syrup
- 1 creamy peanut butter
- 5
- 1
Instructions:
1. Spray a 9 by 13 inch pan with cooking spray.
2. In a large pan over medium high heat mix the sugar and syrup. Bring to a boil then remove from the heat.
3. Add the peanut butter and stir to combine. Add the cereal and stir well.
4. Pat the mixture into the pan and let it sit until cool to room temperature.
5. Melt the two types of chips together. Cool a bit and then spread over the top of the cereal mix.
6. Cool in the fridge until set. Then set out at room temperature so they are easier to cut. Store in an airtight container.