depends on what you're after, flavor-wise. They make things like extract that works wonders in baking.
Anyhow. If I were to attempt this:
increase temp by 10 degrees.
butter ONLY to line the pan, skip the flour overcoat, the release won't be QUITE as easily, but it'll release. Ironically it browns faster w/ butter only
increase flour by 1/8th cup
add sugar and an egg to the recipe as well as 4 oz of melted butter
I'd work in cinnamon, if it was the right flavor
Last on the procedure:
Mix softened ice cream, sugar and butter with electric mixer, gradually fold in flour, mixing slowly - careful to not over mix - if u continue w/ the electric mixer here - shift it to 'Lo' setting.
Last edited by Simply Red; 05-08-2013 at 12:21 AM..
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