formido/recipes-20k huggingface dataset:
apple cinnamon blinis
toss apples with sugar and cinnamon
set aside
melt butter in large nonstick skillet on medium-low heat
add apple mixture
cook 4 minute or until apples begin to soften and are evenly coated with sugar glaze , stirring occasionally
remove from heat
set aside
mix flour , salt and baking soda in large bowl
set aside
beat egg , 1 / 2 cup of the sour cream and the milk with wire whisk until well blended
add to flour mixture
stir just until moistened
gently stir in apples
heat nonstick griddle or large nonstick skillet on medium heat
drop batter by tablespoonfuls onto hot griddle
cook until bubbles form on tops , then turnover to brown other side
serve warm , topping each with a scant teaspoonful of the remaining 1 / 2 cup sour cream just before serving
apple cinnamon bread pudding
place oven rack in middle position, heat oven to 350 degrees fahrenheit, lightly grease 9 or 10" deep-dish pie plate, have ready a roasting pan larger than the pie plate, in a large bowl , toss apple slices with 2 tablespoons cinnamon-sugar, place a large skillet over medium heat, add 1 tablespoon butter, spread half of the apples to cover bottom, cook 1 minute per side or until partially cooked, remove to a large plate, repeat with another 1 tablespoon butter and remaining apples, add to plate, meanwhile , put eggs , milk , vanilla and remaining cinnamon-sugar in the bowl, add remaining 1 tablespoon melted butter, whisk until ingredients are well blended, spread bread cubes in pie plate, arrange apple slices in concentric circles on top, pour egg mixture evenly over apples, sprinkle with reserved 1 teaspoon cinnamon-sugar, set pie plate in roasting pan, place pan on middle rack of oven, add very hot water to roasting pan to come half way up sides of pie plate, bake for 40 to 45 minutes until a knife inserted near center comes out clean, remove pie plate from water, serve warm , at room temperature , or cold
apple cinnamon cappuccino
in a 12-ounce cup , combine syrups and espresso, fill cup with steamed milk , top with foamed milk and sprinkle with cinnamon, serve immediately
apple cinnamon coffee cake
heat 1 tablespoon butter in a 10-inch skillet over high heat until golden
add apples , cover , and cook over high heat , stirring frequently , until they are dry and very tender , 2 to 3 minutes
remove from heat , sprinkle apples with 2 tablespoons sugar , and lightly toss until glazed
cool to room temperature
adjust oven rack to center position and heat oven to 350 degrees
generously grease bottom and lightly grease sides of 10-inch springform pan
sprinkle bottom of pan with dry bread crumbs , then shake lightly to coat
tap out excess crumbs
whisk flour , remaining sugar , and salt in large mixing bowl until blended
add remaining 10 tablespoons of butter and cut with whisk until mixture resembles coarse crumbs
remove 1 cup of crumbs to separate bowl
whisk 1 teaspoon cinnamon , baking powder , and baking soda into mixture remaining in large mixing bowl
add buttermilk or yogurt , egg , and vanilla
whisk vigorously until batter is thick , smooth , fluffy , and frostinglike , 1 1 / 2 to 2 minutes
fold in apples using a rubber spatula , then scrape batter into prepared pan and smooth top
add nuts , brown sugar , and remaining teaspoon cinnamon to reserved crumbs
toss with a fork or your hands until blended
sprinkle crumbs over batter , pressing lightly so that mixture adheres
bake cake until center is firm and cake tester comes out clean , 50 to 55 minutes
transfer cake to rack
remove pan sides
let cake cool completely , about 2 hours , before serving
when completely cooled , cake can be slid off pan bottom onto serving plate
do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken
if you do , the topping may squeeze air out , and the middle of the cake may sink
serves 8-10
apple cinnamon crumble pie
set oven to 400 degrees f
prepare a 9-inch deep-dish glass pie plate
fit the pastry into the pie plate and flute edges
for the filling
mix together all ingredients making sure that the apples are coated well
set aside
for the topping
in a processor blend first 5 ingredients
add in cold butter pieces and process using on / off turns until the mixture resembles wet sand
toss the filling ingredients again to redistribute the juices , then transfer to the prepared pie shell , mounding the apple filling in the center
using your hands pack topping over and around the apples
place the pie plate on a baking sheet
bake at 400 degreesf for about 35 minutes or until topping is golden
after 40 minutes reduce the oven temperature to 350 degrees
bake until apples in the center are fork-tender and the filling is bubbling thickly at edges
cool until warm
serve with ice cream
apple cinnamon dessert enchiladas
butter a 2-quart baking dish
divide and spoon the pie filling down the center of each tortilla , then sprinkle with raisins
sprinkle the cinnamon lightly over the filling and raisins
roll up tortillas and place seam side down in the baking dish
in a saucepan bring butter , white sugar , brown sugar , water and whipping cream to a boil
reduce heat and simmer , stirring constantly for about 3-4 minutes
pour over the enchiladas in the dish
let stand at room temperature for 30 minutes before baking
set oven to 350 degrees f
bake for about 20 minutes
serve warm with vanilla ice cream
apple cinnamon granola bread
measure carefully , placing all ingredients in bread machine pan in the order written above
select whole wheat or basic / white cycle
use medium or light crust color
apple cinnamon muffins
heat oven to 375 f
generously grease muffin pan or line with paper baking cups
in large bowl combine all-purpose flour , soy flour , sugar , baking powder , salt and cinnamon
set aside
in medium bowl , combine eggs , applesauce and oil
stir liquids into flour mixture just until dry ingredients are moistened
gently , but quickly , stir in cinnamon candies
fill muffin cups 2 / 3 to 3 / 4-full
bake 20 minutes or until toothpick inserted in center comes out clean
cool on wire rack 5 minutes
remove muffins from pan to cool completely
apple cinnamon mug cake
mix every ingredients in bowl
pour in a mug
bake in microwave for 2-3 minutes
mug cake should be smooth and wet
serve with white yoghurt , cinnamon , chocolate , whiped cream or anything you like
apple cinnamon overnight oatmeal
mix together the apples , cinnamon and brown sugar in bottom of crock pot, sprinkle oats over apples , then pour in water and salt, do not stir !, cook on low for 8-9 hours
apple cinnamon raisin bread
combine 1 1 / 2 c
flour , yeast , sugar , salt and cinnamon
mix well
heat apple juice , oil and water to 120-130 degrees f
add to flour mixture
blend at low speed until moistened , then beat 3 minutes at medium speed
gradually stir in remaining flour and raisins to make a firm dough
knead until smooth and elastic , about 5 minutes
place in a greased bowl , turning to grease top
cover and let rise until light and doubled , about 1 hour
punch down dough
on lightly floured surface , roll or pat to a 14x7 inch rectangle
starting with the shorter side , roll up tightly , pressing dough into roll with each turn
pinch edges and ends to seal
place in greased 9x5 inch loaf pan
cover and let rise until light and doubled , about 1 hour
bake at 375 for 35-40 minutes , until golden brown and loaf sounds hollow when tapped
remove from pan and cool on rack
apple cinnamon sour cream muffins
combine apples , half& half , cinnamon , nutmeg , 2 tbsp
butter , 1 / 4 cup brown sugar and raisins in sauce pan
simmer over low heat until apples are very soft , stirring frequently
sift flour , baking powder , remaining brown sugar and salt together
combine egg , milk , 3 tbsp melted butter and sour cream in mixing bowl , beat well
add flour mixture
mix well
fold in apple mixture
place cupcake liners sprayed with non-stick cooking spray in muffin cups
fill 2 / 3 full
bake at 400 degrees for 15 to 20 minutes or until muffins test done
apple cinnamon squares
set oven to 350 degrees f
grease a 9 x 9-inch baking dish
in a bowl mix together flour , baking powder , salt , 1 teaspoon cinnamon and nutmeg set aside
in a large bowl mix together melted butter with 1 / 2 cup brown sugar and 1 / 2 cup white sugar , egg and vanilla until smooth and well combined
blend in the flour mixture and mix with a wooden spoon until just combined
gently stir in chopped apples and nuts
spread the mixture into prepared baking dish
for the topping
in a small bowl mix togther 2 tablespoons white and 2 tablespoons brown sugar with 2 teaspoons cinnamon
sprinkle evenly over the top of the bars
bake for 25-30 minutes or until it tests done
cool in the pan then cut into squares
apple cinnamon swirl pancakes  vegan
in a large bowl , mix flour , sugar , baking powder , salt , and cinnamon
add almond milk and egg replacer mixture and stir just until flour is moistened
let the batter rest for 5 minutes while the skillet heats
while the batter is resting , combine all of the "swirl" ingredients , using 2 tablespoons of the prepared batter
heat a non-stick griddle or skillet over medium heat until a drop of water sizzles
gently stir the walnuts into the batter
pour batter by scant 1 / 4 cupfuls onto hot griddle
immediately drizzle the cinnamon-apple batter over the top of each pancake in a swirl pattern
cook until tops are bubbly and bubbles burst
edges will look dry
with a pancake turner , turn and cook until undersides are golden
place on a warm platter
keep warm
repeat until all batter is used , brushing griddle lightly with canola oil , if necessary , to prevent sticking
serve pancakes with syrup or other topping as desired
apple cinnamon upside down cake
preheat oven to 350 degrees and coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter
sprinkle bottom with brown sugar
in a medium bowl , toss apples with lemon juice
arrange in prepared pan in two concentric circles
in a medium bowl , whisk together the flour , baking powder , salt , and cinnamon
set aside
with an electric mixer , beat remaining 8 tablespoons butter with granulated sugar until light and fluffy
add eggs and vanilla and beat until incorporated
with mixer on low speed , alternately add the flour mixture and the milk in two , beginning and ending with flour mixture
spoon batter over apples in pan and smooth top
bake until a toothpick inserted in the center comes out clean , about 45 to 55 minutes
cool cake in pan on a wire rack
to serve , run a knife around edge of pan , and invert cake onto a rimmed platter
apple cinnamon vice cream
blend all ingredients in the blender for at least 1-2 minutes
you need to get the mixture very smooth
place the blender in the freezer for an hour , or the fridge for a couple of hours or overnight , till well chilled
pour the mixture into an ice cream maker and process according to directions till it reaches a very thick but soft-serve consistency
serve immediately , or store in the freezer for later use
you will need to let any leftovers thaw for ten minutes or so before serving
apple cinnamon wontons
preheat oven to 350f
coat a large baking sheet with butter flavored cooking spray
in a medium bowl , combine apples , brown sugar , lemon juice and cinnamon
toss to coat apples
place wonton wrappers on a flat surface
drop apple mixture by teaspoonfuls onto center of each wrapper
moisten edges of wrapper with wet fingers , fold over one corner to make a triangle and press sides together to seal
transfer filled wrappers to prepared baking sheet and coat surface with cooking spray
bake until wontons are golden brown , about 15 minutes
place wontons on individual plates and sift with powdered sugar
serve with ice cream on the side
apple cranberry cider
stir ingredients together and bring to a boil in a saucepan, lower heat and simmer for ten minutes, serve hot
apple cranberry coffee cake
in a mixing bowl , cream butter and sugar
beat in egg and vanilla
mix well
combine the dry ingredients in a separate bowl
gradually add to creamed mixture
stir in apples and dried cranberries
add nuts is desired
transfer to lightly greased 8-in
baking dish
bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean
cool on a wire rack
dust with powdered sugar when cool if desired
apple cranberry cottage cheese
mix the applesauce and cottage cheese, add the cranberries and stir, dust with cinammon sugar to taste
apple cranberry crescent cookies
preheat oven to 350f
lightly coat baking sheet with nonstick cooking spray
place apple and cranberries in food processor or blender , process with on / off pulsing action until finely chopped
set aside
combine sour cream , egg substitute , margarine and 2 tablespoons sugar in medium bowl
add yeast and vanilla
add flour
stir to form ball
turn dough out onto lightly floured work surface
knead 1 minute
cover with plastic wrap
let stand 10 minutes
divide dough into thirds
roll one portion into 12-inch circle
spread with 1 / 3 apple mixture
cut dough to make 8 wedges
roll up each wedge , beginning at outside edge
place on prepared baking sheet
turn ends of cookies to form crescents
repeat with remaining dough and apple mixture
combine remaining 1 tablespoon sugar and cinnamon in small bowl
lightly brush cookies with milk
sprinkle with sugar-cinnamon mixture
bake 18 to 20 minutes or until lightly browned
apple cranberry crisp
in a food processor , combine flour , brown sugar , white sugar , cinnamon and cold butter
pulse until a coarse mixture is formed , and no pieces are larger than a pea , about 12 1-second pulses
add oats and toss to combine , pressing pieces together with finger
cover with plastic wrap and refrigerate
in a dutch oven , combine cranberries with 3 / 4 c sugar , water , and , if using , crystallized ginger and wine
cook over medium heat about 10 minutes , until cranberries break down and the sauce becomes jammy
transfer cranberries to a bowl and set aside
add the apples to the same hot dutch oven
add remaining 1 / 2 c sugar and dried cranberries
stir over medium heat 5 minutes , until apples release their juices
add tapioca and cooked cranberries to dutch oven and stir well to combine
pour mixture into 9x13" baking dish and spread out evenly
place dish on a large rimmed baking sheet to catch any bubble-overs
sprinkle topping evenly over the top of the fruit mixture
bake in a preheated 400f oven for 30 minutes , until the juices bubble at the edges and the topping is browned
allow to cool 30 minutes before serving
serve with vanilla ice cream
apple cranberry crisp pie
heat oven to 425f
prepare pie crust in 9" pie pan
in large bowl , combine all filling ingredients but the fruit and mix well
add fruit , mix , and spoon into crust
in small bowl , combine all topping ingredients and mix with fork or pastry blender until crumbly
sprinkle over filling
bake at 425f for 35-45 minutes or until apples are tender and topping is golden brown
cover edge of crust with foil after 15 minutes of baking to prevent excessive browning
enjoy !
apple cranberry crisp with warm toffee sauce
for toffee sauce: measure water into a heavy-bottomed medium saucepan
add sugar and butter
do not stir !
measure out whipping cream , set near the stove along with vanilla
place saucepan over medium-high heat and bring to a boil without stirring
let bubble briskly for 5 to 7 minutes or until the sugar begins to change colour
swirl pan gently on the unit until the colour becomes deeply golden
avert your face and near the side of the pan , pour in whipping cream
stir with a wooden spoon until smooth
remove pan from heat
stir in vanilla
cool until lukewarm before pouring into a container
sauce thickens as it cools
warm sauce in a small saucepan or briefly in the microwave before serving
for crisp , evenly spread fruit in a 9 x 13-inch baking dish or pan
stir brown sugar with flour and cinnamon
mix in oats
pour in butter
stir until crumbs form and topping is evenly moistened
spread over fruit and bake in preheated 350f oven 40 minutes , or until fruit is soft when tested with a skewer
crisp is delicious warm or at room temperature
to serve , pour about 1 tbsp of toffee syrup onto each serving plate , cover with a portion of the crisp and drizzle a bit more sauce over top
apple cranberry crumb tart
make the dough: in a large bowl , using an electric mixer , cream the butter and sugar on medium speed until light and fluffy
beat in the egg yolk until incorporated
on low speed , mix in the flour until the dough just comes together
turn out on a lightly floured surface and knead 3 or 4 times to form a smooth ball
pat the dough into a 6-inch disk
press the dough evenly into the bottom and up the sides of an 11-inch by 1-inch fluted tart pan with a removable bottom
prick all over with a fork
refrigerate for 1 hour
preheat the oven to 375 degrees
place the tart shell on a baking sheet and bake for 10-15 minutes , until just starting to color
set aside
make the filling: peel , quarter and core the apples
slice lengthwise 1 / 4 inch thick
in a bowl , toss the apples and cranberries with the flour
sir in the sugar and cinnamon
mound the filling in the tart shell
make the topping: in a medium bowl , combine the oats , flour and brown sugar
pour in the butter and crumble the mixture with your fingers
pile it on the fruit to cover completely
bake the tart for about 40 minutes , or until the topping is golden , the filling is bubbling and the apples are tender when pierced
transfer to a rack to cool
prep time includes refrigeration time for crust
apple cranberry maple syrup crisp
butter an 11 x 7-inch baking dish
for the topping: mix together flour , cinnamon , oats , brown sugar , cinnamon and salt in a medium bowl
add in cold butter and rub in with finger
to make filling: set oven to 375 degrees
mix together the sliced apples , cranberries , maple syrup , brown sugar and flour
transfer to prepared baking dish
bake the apple mixture for 20 minutes
remove from oven and sprinkle the topping over the hot apple mixture
return to oven and bake for about 35-40 minutes more , until the juices are bubbly and the topping is golden brown
let stand 15 minutes before serving
serve with ice cream or whipped cream
apple cranberry omelette
preheat oven to 400-degrees f
whisk eggs , milk , flour and salt together in a large measuring cup or bowl
melt butter in a 12-inch skillet over medium heat
add egg mixture and cook for 2-5 minutes , lifting edges to allow uncooked part to run underneath
put omlet in oven and bake until softly set
do not overcook or omlet will break when folded
while omlet is cooking prepare filling by combining all of the filling ingredients in a small saucepan over medium-low heat and cook for 3-5 minutes , stirring constantly
spoon 1 / 3 of the filling onto half of the omlet
slide omlet onto platter or serving dish , folding empty half over filled half
spoon additional filling around omlet and sprinkle with powder sugar
serve with whipped cream and additional filling if desired
apple cranberry pie  cook s illustrated
bring cranberries , juice , 1 / 2 cup sugar , 1 / 4 teaspoon cinnamon , and 1 / 4 teaspoon salt to boil in medium saucepan over medium-high heat
cook , stirring occasionally and pressing berries against side of pot , until berries have completely broken down and juices have thickened to jamlike consistency , 10 to 12 minutes
remove from heat , stir in water , and cool to room temperature , about 30 minutes
meanwhile , mix 1 / 2 cup sugar , remaining 1 / 4 teaspoon cinnamon , remaining 1 / 4 teaspoon salt , and cornstarch in large microwave-safe bowl
add apples and toss to combine
microwave on high power , stirring with rubber spatula every 3 minutes , until apples are just starting to turn translucent around edges and liquid is thick and glossy , 10 to 14 minutes
cool to room temperature , about 30 minutes
while fillings cool , adjust oven rack to lowest position , place rimmed baking sheet on oven rack , and heat oven to 425 degrees
remove 1 disk of dough from refrigerator and roll out on generously floured work surface to 12-inch circle about 1 / 8 inch thick
roll dough loosely around rolling pin and unroll into pie plate , leaving at least 1-inch overhang
ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand
leave dough that overhangs plate in place
refrigerate until dough is firm , about 30 minutes
transfer cooled cranberry mixture to dough-lined pie plate and spread
into even layer
place apple mixture on top of cranberries , mounding slightly in center
push down any sharp apple edges
roll second disk of dough on generously floured work surface to 12-inch circle about 1 / 8 inch thick
roll dough loosely around rolling pin and unroll over pie , leaving at least 1-inch overhang on each side
using kitchen shears , cut evenly through both layers of overhanging dough , leaving 1 / 2-inch overhang
fold dough under itself so that edge of fold is flush with outer rim of pie plate
flute edges using thumb and forefinger or press with tines of fork to seal
brush top and edges of pie with egg white and sprinkle with remaining tablespoon sugar
using sharp paring knife , cut four 1 1 / 2-inch slits in top of dough in cross pattern
place pie on preheated baking sheet and bake until top is light golden brown , 20 to 25 minutes
reduce oven temperature to 375 degrees , rotate baking sheet , and continue to bake until crust is deep golden brown , 25 to 30 minutes longer
transfer pie to wire rack to cool at least 2 hours
cut into wedges and serve
apple cranberry puff pastry strudel slices
thaw the puff pastry sheet at room temperature for 30 minutes
place the cranberries in a bowl and pour hot water to cover
let sit until plump
set oven to 375 degrees
lightly spray a baking sheet with cooking spray
in a small bowl whisk together egg and water
set aside
in a medium bowl combine sugar , flour , cinnamon , sliced apples , cranberrie juice from 1 / 2 lemon and lemon rind
toss to combine
set aside
unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle
with the short end facing you , spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges
starting at the short side roll up in jellyroll fashion
place seam side down onto baking sheet , then tuck ends under to seal
brush the roll with egg mixture
cut several 2-inch slits about 2-inches apart on top
bake for about 30-35 minutes or until golden
cool on baking sheet on a wire rack for about 30 minutes
using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired
apple cranberry salad with creamy lemon vinaigrette
toss apples in 1 tablespoon lemon juice in medium bowl, set aside, in small bowl , add remaining tablespoon lemon juice and zest, whisk in oil , then cream, season to taste with salt and pepper, add celery , cranberries , and walnuts to apples, drizzle dressing over fruit mixture, toss to coat, place a large leaf or two of lettuce onto each plate, spoon portion of salad onto each bed of lettuce and serve immediately