1 cup butter
1 1/2 cups white sugar
1 egg
1 1/2 cups self-rising flour
1/2 teaspoon baking soda
1 1/2 teaspoons salt
3/4 cup buttermilk
3 tablespoons all-purpose flour
1 cup semisweet chocolate chips
1 cup shortening
2 cups chopped pecans
1/2 cup San Marzano tomatoes
1 cup buttermilk
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon vanilla extract
Preheat oven to 425 degrees F (220 degrees C).
To Make Slice: Preheat oven to 425 degrees F (220 degrees C) and line baking sheet with foil-covered pizza pan parchment. In a medium bowl, cream together the butter, sugar, egg, and vanilla until smooth. Beat in flour, salt, baking soda, and salt. Stir in cocoa caramels, evaporated milk, and ground nuts. Divide batter evenly into two prepared baking sheets.
To Make Sauce: When chilled, stir together flour, sugar, baking soda, and salt, add to butter mixture in medium saucepan or saucepan; stir just to combine. Whisk in pecans and reserved chocolate chips. Drizzle half of the fried coating over dough, then sprinkle half of reserved mixture over dough and set aside. Next, layer cake mix, melted chocolate over drizzled coating, then filling layer. Top with top half of dough and cover with foil. Seal foil and chill in refrigerator 1 hour. Unwrap and arrange cut side down on another baking sheet or wire rack.<|endoftext|>An Iguana (fresh, uncooked) Cheddar-Nut Milk Pie Recipe
3/4 cup white sugar
1/3 cup milk
1/3 (6 ounce) package frozen puff pastry mix
1 (9 inch) prepared chocolate pie crust
2 eggs
2 tablespoons water
1 teaspoon vanilla extract
Preheat oven to 425 degrees F (220 degrees C). Sift together the cake mix and the milk. Beat in the instant pastry mix and vanilla, then stir in the egg and water until just combined. Pour into pastry shell.
Bake in the preheated oven for 15 to 17 minutes, until top springs back when lightly touched. Cool in pan for 5 minutes before removing from pan. Cool completely before using as a filling for whipped cream or as a topping for a cookie.
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