broccoli florets
water
Pour ½ cup cold water in Instant Pot. Place steamer basket in Instant Pot, then layer broccoli florets on it.
Pressure cook for zero to 1 minute at high pressure, then immediately Quick Release. Remove broccoli, sprinkle with salt & pepper, and serve.
1 (8 ounce) can crushed pineapple, drained and juice reserved
6 eggs, separated, at room temperature
1/2 teaspoon cream of tartar
1 cup sugar, divided in two halves
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 teaspoon almond extract
Glaze
1 cup confectioners’ sugar
2 tablespoons milk
3/4 teaspoon almond extract
Preheat oven to 350 degrees.
Add enough water to reserved pineapple juice to make 3/4 cup. Set aside with pineapple.
Sift together dry ingredients and set aside.
In large bowl, at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, add in 1/2 cup sugar, 2 tablespoons at a time, beating well until sugar dissolves and whites stand in stiff peaks.
In separate bowl, beat egg yolks, flour, baking powder, salt, almond extract, reserved pineapple juice with water mix and 1/2 cup sugar. Beat until light and fluffy, about 3 minutes.
With spatula, gently fold in beaten egg whites and crushed, drained pineapple.
Pour batter into ungreased 10″ tube pan.
Bake at 350 degrees F for 45 to 60 minutes, until top of cake springs back when lightly touched with finger. Invert cake in pan on funnel; cool completely.
With spatula, gently loosen cake from pan and remove to plate.
Prepare glaze and drizzle over cake.
2 cups sugar
1-1/2 cups vegetable oil
4 eggs
3 cups grated carrots
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
Frosting
1 (8 ounce) package cream cheese
1 pound confectioners’ sugar
1/3 cup butter
2 teaspoons vanilla extract
1 cup chopped walnuts
Preheat oven to 325 degrees F. Grease two layer pans (8 or 9 inch? Recipe doesn’t say).
In a large bowl, mix together sugar, oil, and eggs. Stir in carrots.
In a separate bowl, combine flour, baking soda and cinnamon; gently stir into carrot mixture. Spoon batter into prepared pans.
Bake for 35 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
When cake is cool, prepare frosting: In a medium mixing bowl, mix together cream cheese, sugar, butter and vanilla and blend until creamy. Stir in walnuts. Frost the top of bottom layer. Add top layer. Frost top of cake and sides.
4 ounces unsweetened baking chocolate
1 cup butter
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1-1/4 cups flour
1/2 teaspoon baking powder
Frosting
1-2 tablespoons milk
2 cups confectioners’ sugar
1/4 cup butter
1-1/2 teaspoons peppermint extract
3 drops green food coloring
Chocolate Glaze
6 ounces chocolate chips
6 tablespoons butter
Preheat oven to 350°F.
Line a 9″-x-13″ pan with foil, making sure the foil extends over the edges by at least one inch. Lightly spray with nonstick cooking spray and set aside.
Chop both the unsweetened chocolate and the butter into chunks and place together in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
With an electric mixer or stand mixer, beat eggs, sugar, and vanilla for 2 minutes. While the egg mixture is being beaten, measure out the flour and combine with the baking powder. While the mixer is running, slowly add the melted chocolate and beat to combine. Turn the beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into the prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.
Cool completely on a metal rack. When the brownies have cooled to room temperature, prepare the frosting. Combine all the frosting ingredients, starting with 1-1/2 tablespoons of milk, and beat until light and fluffy. Add more milk by the teaspoonful as needed. Spread frosting evenly over the brownies and then chill the brownies in the refrigerator.
While the brownies are chilling, prepare the chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return the pan to the fridge to cool. When the chocolate has hardened, use the edges of the foil to remove the entire sheet of brownies from the pan. Cut into squares and serve.
Christmas Candy Cane Brownies:
Use a few drops of red food coloring in the frosting layer and sprinkle crushed peppermint candy canes on the top.
Crust
2 cups flour
1/2 cup confectioners’ sugar
1 cup butter, softened
Bars
4 eggs
2 cups granulated (white) sugar
1 tablespoon confectioners’ sugar
4 tablespoons lemon juice
Preheat oven to 350 degrees F.
Mix flour and confectioner’s sugar together. Cut in the butter until mixture is crumbly and well combined. Press the dough into the bottom and sides of a 9×13 inch ungreased baking pan.
Bake 18 to 20 minutes or until gold brown.
Meanwhile, beat together the eggs, granulated sugar, confectioners’ sugar and lemon juice. Pour the mixture over the HOT baked crust.
Bake the bars another 16 – 20 minutes, then cool until set.
1⁄2 cup softened butter
1 cup brown sugar
1 large egg
1-1/2 cups flour
1⁄2 teaspoon baking soda
1/2 teaspoon ginger
grated rind of 1 lemon
1 tablespoon lemon extract
Preheat oven to 350 degrees.
In a large bowl, beat the butter and sugar until fluffy. Add the egg and mix well.
In a separate bowl, sift together the dry ingredients and then gradually mix into the butter-sugar mixture.
Add lemon rind and extract.
Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 350*F for 12 minutes until edges are very lightly browned.
1 cup butter
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla
3-1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Cream butter. Add sugar and beat until light and fluffy. Add eggs. Stir in vanilla. Add dry ingredients to creamed mixture.
Chill at least 4 hours or overnight. Roll and cut into shapes as desired.
Bake at 375*F for 6 to 8 minutes. Frost when cool.
1 cup unsalted butter
1-1/2 cups sugar
1 egg
1 teaspoon mint extract
2-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
15-20 drops green food coloring
1 bag Andes Mints, chopped
Cream butter and sugar, then egg and mint extract.
Blend in dry ingredients. Add green food coloring and mix well. Stir in chopped Andes Mints.
Roll into balls, flatten, and bake 8-10 minutes at 375 degrees F. Cool on cookie sheet for 2 minutes.
3/4 cup butter, softened
3/4 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 square unsweetened chocolate, melted
1-1/2 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
6 ounces chocolate chips
Heat oven to 350*F.
Beat butter and sugar until creamy. Add egg, milk, vanilla, and melted chocolate; beat well.
Combine dry ingredients; add to butter-egg mixture, mixing well. Stir in chocolate chips.
Drop by rounded tablespoonfuls onto greased cookie sheet.
Bake 15 to 18 minutes.
1-1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
5 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 cup milk
2 tablespoons melted butter
I large bowl, sift together dry ingredients.
In separate bowl, beat eggs with milk. Gradually add to the flour mixture. Stir in the melted butter.
Spread batter in a 9-inch buttered pie pan.
Bake at 375 degrees F for 30 to 35 minutes, until lightly browned.