lumicero/recipes-ing2inst huggingface dataset:
Title: Richy & Gooey Black Bottom Cupcakes
Ingredients:
- 8 cream cheese
- 1 egg
- 1/3 sugar
- 1 salt
- 6 chocolate chips
- 1 1/2 flour
- 1 sugar
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 apple cider vinegar
- 1/3 vanilla
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Place cupcake cups into miniature cupcake pans.
3. Make the topping: Using an electric mixer, beat the cream cheese, egg, sugar and salt until creamy and smooth. Stir in the chocolate chips.
4. Make the cupcake batter: Sift together the dry ingredients: flour, sugar, cocoa, baking soda and salt. Add the liquid ingredients: water, cooking oil, vinegar and vanilla, and beat for one minute on low speed, then for another minute on medium speed. (The batter may be a little thin.).
5. Fill small cupcake cups about halfway (or a little more) with the chocolate batter. Drop a scant teaspoon of the cream cheese mixture on top.
6. Bake for approximately 20 minutes. Makes 4 dozen.
7. (tip: use a piping back, or a zip lock bag with the corner cut out, to fill the cupcake cups with the batter, especially if you are doubling this recipe for a crowd.).
Title: Baby Food Plum Cake (Low Fat)
Ingredients:
- 2 self rising flour
- 2 sugar
- 1 unsweetened applesauce
- 1 plum baby food
- 2 egg substitute
- 4 egg
- 1 cinnamon
- 2 clove
- 1 nutmeg
- 1 vanilla
- 1 powdered sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients together with an electric mixer.
3. Blend well, about 3 minutes.
4. Bake in a well greased tube or bunt pan for about 45-50 minutes or until a toothpick comes out of center clean.
5. Once removed from oven let rest for 10-15 minutes then turn cake out on a cake plate.
6. After cake is completely cooled, sprinkle powdered sugar over cake for a sweet added touch.
Title: Sesame Blancmange (It's Black!, Not White)
Ingredients:
- 1 milk
- 200 soymilk
- 2 cornstarch
- 2 sugar
- artificial sweetener
Instructions:
1. If sesame powder is not available, blend/process sesame in food processor or blender just before oil appears.
2. In a pot, combine the milk, sugar and sesame powder. Stir a little to combine.
3. Over medium heat, stir the mixture with a wooden spoon. Be careful so that the mixture will not burn or stick.
4. Change to lower heat after about 2-3 minutes. STir carefully with wooden spoon.
5. When the mixture changes, the sesame is well-bleneded, turn the heat to the lowest until the mixture thickens.
6. Pour into molds/cups.
7. The author quotes in Japanese "Don't feel to rushed, but if you spend oto much time, it will quickly solidfy and become really funny looking. It will turn to stone, so work quickly.".
8. For Vegan use only the soy milk.
Title: Banana Bread Pudding
Ingredients:
- 1 egg
- 1/8 sugar
- 1 butter
- 1 banana
- 1/4 chocolate chips
- 2
Instructions:
1. In a small bowl, beat egg.
2. Add sugar and butter, and mix until smooth.
3. Add banana, and mash with a fork or potato masher.
4. Batter will be lumpy.
5. Add chips, nuts, etc.
6. Tear bread into small pieces and add to mixture.
7. Stir until bread is coated with the batter.
8. Pour into smallest baking pan you have.
9. (I used a 6 1/2 inch cast iron skillet.) Bake at 375 degrees for 15 minutes.
10. (Remember to adjust cooking time depending on the size of the pan.).
Title: Chocolate Lover's Dump Cake
Ingredients:
- 1 instant chocolate pudding mix
- 18 1/2 english walnuts
- 12
- 8
Instructions:
1. Grease a 9x13 inch baking pan. Prepare pudding according to package directions. Dump cake mix into pudding and stir to mix thoroughly. Batter will be thick. Dump in a small handful of chocolate chips and fold into batter. Optional, add a handful of nuts now.
2. Pour batter into baking pan and spread evenly. Spread remaining chocolate chips and nuts over top of batter.
3. Bake at 350 degrees for 45 minutes. When done remove from oven and dump gobs of icing on hot cake and spread. Allow to cool and then cut into small squares.
Title: Chocolate Pate With Coffee Aspic
Ingredients:
- 2 unflavored gelatin
- 1 water
- 2 white sugar
- 1/2 strong black coffee
- 2 Kahlua
- 2 1/2 unflavored gelatin
- 1 water
- 3 white sugar
- 1/2 milk
- 1/2 bittersweet chocolate
- 8 chocolate curls
- 1 1/2
Instructions:
1. In a medium glass bowl sprinkle gelatine over cold water.
2. Let stand 1 minute.
3. Add the sugar, hot coffee and Kahlua, stirring until the sugar dissolves.
4. Lightly butter a 9x5 loaf pan.
5. Line with a 4 inch wide piece of waxed or parchment paper-long enough to overhang the long sides of pan.
6. Smooth.
7. Pour coffee mixture into pan and place in the fridge until set-about 20 minutes.
8. For the Mousse:
9. In a medium saucepan sprinkle gelatine over the water.
10. Let stand for 1 minute.
11. Whisk in the yolks and sugar.
12. Blend well.
13. Stir in hot milk.
14. Over medium heat cook, stirring constantly for 5 minutes or until thick enough to coat the back of a spoon.
15. Stir in melted chocolate and let cool.
16. Whip cream until stiff.
17. Fold cream into cooled chocolate mixture.
18. Spread mousse evenly over coffee aspic.
19. Cover and chill 3 hours.
20. Turn out onto a serving platter-remove paper (looks funny if you don't).
21. Garnish with curls either on your dessert or the serving platter.
Title: Apple Butter Spice Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1/2 cinnamon
- 1 sugar
- 1/2 shortening
- 1 egg
- 1 apple butter
- 1/2 raisins
- 1/2
Instructions:
1. Combine flour, baking powder, baking soda, salt, and cinnamon.
2. Set aside.
3. Combine sugar and shortening.
4. Cream until light and fluffy.
5. Beat in egg.
6. Stir in apple butter.
7. Add dry ingredients.
8. Mix well.
9. Stir in raisins and nuts.
10. Drop dough by heaping teaspoons onto lightly greased baking sheets.
11. Bake at 375 degrees for 10 minutes.
12. Cool on racks.
Title: New Orleans Bread Pudding With Amaretto Sauce
Ingredients:
- 1 milk
- 1 sugar
- 1/2 Amaretto
- 2 raisins
- 1 vanilla extract
- 1 eggs
- 6 cinnamon
- 2 powdered sugar
- 1 butter
- 1/2 Amaretto
- 1/4
Instructions:
1. Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
2. Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
3. Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
4. Cool 10 minutes before serving with sauce.
5. For sauce: I always double this!
6. Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
7. ENJOY!
Title: My Anzac Biscuits
Ingredients:
- 1 plain flour
- 1 rolled oats
- 1 sugar
- 3/4 golden syrup
- 1 butter
- 65 margarine
- 60 bicarbonate of soda
- 1 1/2 hot water
- 2
Instructions:
1. Mix first 4 ingredients well.
2. Melt butter and margarine with golden syrup over gentle heat.
3. Dissolve bicarb in boiling water, stir into the syrup mixture and pour over dry ingredients.
4. Mix well.
5. Put heaped teaspoons 5cm apart on a baking tray, bake at 160 degrees for about 15- 20 minutes.
6. Leave on trays a few minutes before lifting off and allowing to cool.
Title: Macarons
Ingredients:
- 1 1/3 powdered sugar
- 2/3 sugar
- 3 ganache
- 1/4
Instructions:
1. Sift the powdered sugar and almond flour together.
2. Using a hand mixer, whip the egg whites on low speed until frothy. Gradually add the sugar, and then whip on high speed until stiff peaks form. The egg whites should be glossy and thick.
3. Fold half of the almond mixture into the egg whites and then add the rest. Fold the mixture 15 to 20 times; the batter will be thick and fall slowly when dripped from the spatula.
4. Pipe 1-inch circles onto baking sheets lined with silicon mats or parchment paper. Let rest until a skin forms on top and is dry to the touch, 15 to 30 minutes.
5. Preheat the oven to 350 degrees F.
6. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time. If you are baking two sheets at a time, the bottom and top sheets should be rotated to prevent over browning on the bottom. If only baking one sheet at a time, bake on the bottom rack first for 5 minutes with an empty sheet on top. After 5 minutes, rotate the sheet and move the bottom sheet to the top and the top sheet to the bottom.
7. You will know the macarons are done when you can touch them and the top of the macaron is set does not slide around under your finger. The macarons must be set before you take them out of the oven. If the macaron tops slide, put them back in the oven on the middle rack for another 2 minutes.
8. Let them cool for about 10 minutes on the baking sheet and then take them off. Fill as desired with your favorite chocolate ganache, jams, or whatever creative fillings you can think of!
Title: Cesto Di Frutta (Italian-Style Pavlova)
Ingredients:
- 180 caster sugar
- 3 white wine vinegar
- 1 vanilla essence
- 1 cornflour
- 1 kiwi fruits
- 2 strawberries
- 100 passion fruit
- 3 fresh pineapple
- 250 papaya
- 1 Amaretto
- 300
- 3
Instructions:
1. Whisk the egg whites until stiff in a large dry bowl. Preheat the oven to 150C/gas 1.
2. Whisk in the sugar, a little at a time, until the mixture becomes glossy. Fold in the vinegar, corn flour and vanilla essence.
3. On a non-stick baking sheet, draw a 20cm circle and spoon the meringue onto it. Make an large hollow in the centre - this will be filled with cream and fruit after it has been baked.
4. Bake for 90 minutes or until light brown and dry. It should still be a little soft in the centre.
5. Leave to cool before transferring to a cooling rack.
6. Whisk the double cream until thickened and set aside.
7. In a separate bowl, mix all the fruits together with the Amaretto liqueur.
8. Spoon the cream into the centre of the pavlova, top with the mixed fresh fruits and serve.
Title: Peaches Caramel
Ingredients:
- 1 butter
- 1 margarine
- 1 brown sugar
- vanilla
Instructions:
1. Drain fruit.
2. Drain fruit again because it's very important.
3. With frying pan warmed to medium-high, roast fruit in butter.
4. Add brown sugar (add more for saucier peaches).
5. Cook constantly until sauce bubbles.
6. Remove from heat and add vanilla.
7. Serve immediately.
Title: Good-'n'-Gooey Fresh Peach Cobbler
Ingredients:
- 12 -14 sugar
- 1/4 fresh lemon juice
- 1 cinnamon
- 2 powdered ginger
- 3/4 vanilla
- 3/4 unsalted butter
- 1/2 flour
- 1 1/4 sugar
- 1 baking powder
- 2 milk
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a bowl, mix together all the filling ingredients.
3. Set aside.
4. The filling will be a bit juicier than most pies.
5. Melt butter in a 9x13 baking dish in the oven.
6. In another bowl, stir together flour, sugar, and baking powder, and then add the milk.
7. Mix until lightly blended.
8. Spoon the mixture evenly over the melted butter.
9. DO NOT STIR.
10. Pour the peach filling evenly over batter.
11. Bake 45 minutes.
12. Serve warm, with vanilla ice cream or whipped cream if desired.
Title: Chocolate Puddings
Ingredients:
- 125 butter
- 125 dark cooking chocolate
- 3/4 sugar
- 3 eggs
- 3 flour
Instructions:
1. Melt butter and chocolate together carefully in microwave.
2. Beat eggs and sugar together, add flour and mix well.
3. Add chocolate and butter and stir to mix.
4. Pour into 4 greased ramekins.
5. Cook 210C for 10 minutes.
6. To serve, break top of pudding and add large dollop of thick cream.
Title: Gluten Free and Dairy Free Cupcakes / Muffins
Ingredients:
- 3 butter
- 3 eggs
- 1/3 sugar
- 1/4 salt
- 1/4 vanilla
- 1/4 baking powder
- 1/4 banana
- 1 coconut
Instructions:
1. Just mix up the ingredients.
2. Scoop batter in a muffin tin with liners.
3. Bake 15 min at 400 degrees.
4. Enjoy!
Title: Gluten-Free Almond Butter Chocolate Chip Cookies
Ingredients:
- 1 almond butter
- 1/3 brown sugar
- 1/3 white sugar
- 1 egg
- 1 baking soda
- 2 maple syrup
- 1/2 chocolate chips
- 1/2 vanilla extract
- 1 salt
- 1
Instructions:
1. Preheat the oven to 350°F
2. In a bowl, cream almond butter, brown sugar, and white sugar.
3. Add egg, baking soda, maple syrup, vanilla extract, and salt.
4. Mix well, then stir in almonds and chocolate chips.
5. With a teaspoon, scoop out walnut-sized portions of dough and roll them into balls between your palms.
6. Place them about an inch-and-a-half apart on a lightly greased cookie sheet.
7. Bake in the preheated oven for 10-12 minutes, until lightly browned but still soft and gooey in the middle.
8. Let the cookies cool for a few minutes on the cookie sheet before removing to a rack to cool completely.
Title: Chocolate Cherry Cupcakes With Vanilla Bean Frosting
Ingredients:
- 1 dried cherries
- 1 water
- 1 bittersweet chocolate
- 4 unsalted butter
- 2 light brown sugar
- 3/4 vanilla extract
- 1 salt
- 1 eggs
- 4 all-purpose flour
- 1/2 baking soda
- 1 vanilla beans
- 2 reduced-fat cream cheese
- 1 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Line 2 muffin pans with 16 paper liners.
3. In a small saucepan, combine cherries with water. Bring to a boil. Transfer mixture (cherries and water) to a food processor. Add cocoa, chocolate and butter, and pulse until combined. Cool 1 minute. Add brown sugar, vanilla extract and a pinch of salt, and puree until almost smooth.
4. Pulse in eggs until well combined. Whisk together flour and baking soda in a bowl and add to food processor. Pulse until just combined.
5. Divide batter evenly among pans. Bake in upper and lower thirds of oven until tops are slightly domed and firm to the touch, 18 to 20 minutes. Remove from oven and cool cupcakes in pans on rack for 10 minutes. Remove from pans and cool completely on rack.
6. Scrape vanilla bean seeds into bowl. Add cream cheese and confectioners' sugar and beat well. Pipe or spread frosting on to cupcakes.
Title: Creme De Menthe Parfaits
Ingredients:
- 1 heavy cream
- 2 1/2 heavy cream
- 1/4 granulated sugar
- 2 granulated sugar
- 2 Creme de Cacao
- 1 1/2 creme de menthe
- 1 creme de menthe
- 1 vanilla ice cream
- 1 1/3
- 2
Instructions:
1. In small saucepan, melt chocolate in 2 1/2 tablespoons heavy cream over low heat.
2. Add the 2 tablespoons sugar and creme de cacao. Stir until sugar has dissolved.
3. Remove from heat; cool slightly.
4. In chilled bowl, with chilled beaters, beat 1/4 cup heavy cream, 2 teaspoons sugar and 1 teaspoon creme de menthe until stiff; set aside.
5. Into each of 2 parfait glasses, spoon 1/3 cup of ice cream. Top each with half of chocolate sauce. Sprinkle each with 1/4 of the almonds. Top each with 1/3 cup ice cream. Drizzle the 1 tablespoon creme de menthe over ice cream. Top with an equal amount of whipped cream. Sprinkle with remaining almonds.
Title: Oatmeal Cookie Crust
Ingredients:
- 1 1/2 rolled oats
- 1/4 sunflower seeds
- 1/4 pecans
- 1/2 whole wheat flour
- 1/2 sea salt
- 1/2 ground cinnamon
- 1/2 pure vanilla extract
- 1/2 butter
- 3 honey
Instructions:
1. Toast the nuts and seeds in a 350°F oven. The sunflower seeds will toast in about 3 -5 minutes and the almonds in about 8 to 10 minutes.
2. In a food processor or blender, grind the almonds or pecans until finely minced.
3. Melt butter and honey together; add vanilla extract.
4. Combine all ingredients and mix well.
5. Press firmly and evenly into bottom and sides of a 9 or 10 inch pie pan.
6. Bake 10 to 12 minutes until barely golden brown.
Title: Orange Rice Pudding With Honey
Ingredients:
- 1 milk
- 1/2 rice
- 1/2 orange
- 5 honey
- 1/4 raisins
- 1/4 walnut pieces
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/4 sugar
- 1/2 orange, rind of
Instructions:
1. In a 2 or 3 quart casserole dish, combine milk and rice honey and bake, uncovered, at 250 degrees F for 3 hours, or until the rice is tender and most of the liquid is absorbed.
2. After first hour, add orange rind and honey.
3. Optional; When done, add raisins and walnuts.
4. Dust pudding with ground cinnamon and nutmeg.
5. In small sauce pan, simmer sugar and orange juice for 5 minutes. Add liqueur and orange rind and cook a few minutes more.
6. Serve pudding warm or chilled, Serve sauce separately.
Title: Melting Chocolate Pudding
Ingredients:
- 7 dark chocolate
- 7 butter
- 2 brandy
- 4 eggs
- 4 vanilla extract
- 4 plain flour
- 1 1/2
- 2 1/2
Instructions:
1. Note: You will also need 8 mini pudding basins, each with a capacity of 6 fl oz or 175 ml, generously brushed with melted butter.
2. Place the broken-up chocolate, along with the butter and brandy, in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water.
3. Make sure the bowl does not touch the water.
4. Keeping the heat at its lowest, allow the chocolate and butter to melt slowly.
5. This should take 6-7 minutes.
6. Remove it from the heat and give it a good stir until it is smooth and glossy.
7. While the chocolate is melting, place the sugar, whole eggs, yolks and vanilla extract in a large mixing bowl.
8. Whisk on high speed with an electric hand whisk until the mixture has doubled in volume, about 5-10 minutes, depending on the power of your whisk.
9. You need to end up with a thick, mousse-like mixture that, when you stop the motor and lift the whisk, leaves a trail like a piece of ribbon.
10. Now you need to pour the melted chocolate mixture around the edge of the bowl (it is easier to fold it in from the edges) and then sift the flour over the mixture.
11. Using a large metal spoon, carefully but thoroughly fold everything together.
12. Be patient here as careful folding and cutting movements are needed.
13. This will take 3-4 minutes.
14. Now divide the mixture between the pudding basins (it should come to just below the top of each one) and line them up on a baking tray.
15. If you like, the puddings can now be covered with clingfilm and kept in the fridge or freezer until you need them.
16. When you are ready to bake the puddings, pre-heat the oven to 200C or 400F.
17. Remove the clingfilm and bake on the centre shelf of the oven for 14 minutes if they have been chilled first, but only 12 if not; after that time the puddings should have risen and feel fairly firm to the touch, although the insides will still be melting.
18. Leave to stand for 1 minute before sliding a palette knife around each pudding and turning out on to individual serving plates.
19. If you are cooking these puddings from frozen, give them about 15 minutes cooking time and allow them to stand for 2 minutes before turning out.
20. Serve straight away, with some chilled cream to pour over.
Title: Soft Beet and Cumin Cookies
Ingredients:
- 1/2 beet
- 1 1/2 flour
- 4 parmesan cheese
- 1 egg
- 2 olive oil
- 1 cumin powder
- 1 cumin seed
Instructions:
1. Peel and grate the beet, if you have not already done so when you cooked the beet.
2. Place all ingredients into a food processor or blender. Blend to a smooth dough.
3. Roll the dough into a cylinder shape and cover with plastic wrap. Freeze for 30 minutes.
4. Preheat oven to 350 degrees F. Slice the dough into disks and place on baking sheet covered with parchment paper. Bake for 10 minutes. Cool on baking rack.
Title: Classic Marble Bundt Cake
Ingredients:
- 1 butter
- 2 granulated sugar
- 2 1/2 vanilla extract
- 4 eggs
- 1/2 sour cream
- 1 1/2 baking powder
- 1 kosher salt
- 1/2 baking soda
- 2 3/4 all-purpose flour
- 3/4 milk
- 2/3 butter
- 1/4 powdered sugar
- 1/2 milk
- 2/3 vanilla
- 3
- 1/3
- 1
Instructions:
1. Preheat oven to 325°F. Coat a 10 cup bundt pan with baking spray. Set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar on medium speed for 3 minutes, until light and fluffy.
3. Add the vanilla, eggs, sour cream, baking powder, baking soda, and salt and mix until smooth, scraping the sides of the bowl as necessary.
4. Turn the mixer to low. Add the flour and the milk in alternating additions, beginning and ending with the flour. Mix until just combined. Stir in the chocolate chips.
5. Divide the batter in half in 2 bowls. Add the cocoa powder into one half of the batter and stir to combine.
6. Scoop portions of the batter into the prepared pan, alternating between chocolate and vanilla. When all the batter is in the pan use a butter knife to swirl the batter, creating the marble effect.
7. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan for at least 20 minutes, and then invert the pan onto a cake plate or wire rack to cool completely.
9. For the frosting combine the butter and cocoa powder. Alternately add powdered sugar and milk, using a mixer mix until reaching spreading consistency. Add small amounts of extra milk if needed. Stir in in the vanilla. It makes about 2 cups.
10. Spread the frosting on the cake.
11. Notes:
12. Store in an airtight container at room temperature.
Title: Magnolia Red Velvet Cupcakes W/ Vanilla Buttercream And/Or Cream
Ingredients:
- 3 1/4 plain flour
- 3/4 unsalted butter
- 2 1/2 sugar
- 3 eggs
- 6 vanilla extract
- 3 salt
- 1 1/2 cider vinegar
- 1 1/2 baking soda
- 1 1/2 unsalted butter
- 1 1/2 confectioners' sugar
- 1 1/2 milk
- 1 vanilla extract
- 6 -8 cream cheese
- 1/2 mascarpone
- 2 unsalted butter
- 300 vanilla extract
- 1/3 powdered sugar
- 1
- 2
Instructions:
1. CUPCAKES:.
2. Preheat oven to 175°C Grease and lightly flour 2 cupcake pans.
3. In a small bowl, sift the cake flour and set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. In a small bowl, whisk together the red food colouring, cocoa, and vanilla.
7. Add to the batter and beat well.
8. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
9. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well.
10. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
11. Divide the batter among the prepared pans.
12. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes.
13. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.
14. Fill a piping bag with the icing and spread over cakes. Big and swirly is the key!
15. ICING OPTIONS:.
16. Nota bene: Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.
17. VANILLA BUTTERCREAM FROSTING:.
18. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
19. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
20. CREAM CHEESE FROSTING:.
21. With an electric mixer, blend together cream cheese and butter until smooth.
22. Pour in powdered sugar, salt and vanilla extract.
23. Turn mixer on high and beat until light and fluffy.
Title: Creamy Apple Squares
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/4 cinnamon
- 1/2 apples
- 2 sour cream
- 1 egg
- 1
Instructions:
1. Preheat oven to 350*
2. Combine first two ingredients: mix until crumbly.
3. Reserve 2/3 cup for topping; add brown sugar and cinnamon to reserved topping mix.
4. Mix well; set aside.
5. Press remaining mixture onto bottom of ungreased 13X9 inch pan.
6. Arrange apple slices over base.
7. Blend sour cream and egg; spread evenly over apples.
8. Sprinkle reserved topping mixture over all.
9. Bake at 350* for 25 to 30 minutes or until topping is golden brown and bubbly.
10. Serve warm.
11. Refrigerate leftovers.
12. Makes 12-15 squares.
13. High attitude bake at 375*.