lumicero/recipes-ing2inst huggingface dataset:
Title: Texas Sheet Cake
Ingredients:
- 1 margarine
- 4 water
- 1 flour
- 2 sugar
- 1 1/2 salt
- 1 eggs
- 2 sour cream
- 1/2 baking soda
- 1 margarine
- 1/2 milk
- 4 powdered sugar
- 6 vanilla
- 1
Instructions:
1. For cake:.
2. Bring margarine, cocoa, and water to boil. Remove from heat. Sift flour sugar, and salt together. Add to cocoa mixture. Beat in eggs, sour cream and soda. Pour into large greased cookie sheet W/ SIDES (12x15). Bake 20-25 minutes @ 375. No longer.
3. Icing:.
4. Bring margarine, cocoa, and milk to boil. Remove from heat and stir in powdered sugar, vanilla and nuts. Spread on cake as soon as it comes out of oven. cut when cool.
Title: Grilled Apples
Ingredients:
- 1 apple
- 1/8 olive oil
- 1/8 salt
- 1/8 pepper
- 1 cheddar cheese
Instructions:
1. Halve and core the apples, then either brush them with olive oil or spritz with Pam.
2. Dust the halves with salt and pepper, then place cut-side down over direct heat on a hot grill. Cook with the grill covered. After about 3 to 5 minutes, the apples should have pronounced grill marks on their cut sides.
3. Use tongs to flip the apples and reduce the heat under them to low or move to cooler part of grill. Close the grill and cook until the apples are just tender, about another 3 to 5 minutes.
4. To serve, sprinkle grated cheddar cheese over the apples and offer as a side to pork, chicken or steak.
5. Note: if you want a sweet option, sprinkle with cinnamon and/or nutmeg, grill about 3 minutes. Turn over, sprinkle with sugar or brown sugar, raisins and/or coconut, close and cook until tender, about another 3 minutes. Top w/ vanilla or cinnamon ice cream!
Title: Cranberry-Pistachio Biscotti (Cookie Mix)
Ingredients:
- 1 instant pistachio pudding mix
- 1 all-purpose flour
- 1/4 butter
- 1/2 margarine
- 2 eggs
- 1/2 pistachio nut
- 1/2 dried cranberries
- 2 powdered sugar
Instructions:
1. Heat oven to 375°F
2. In large bowl, stir together cookie mix, pudding mix and flour.
3. Stir in melted butter and eggs until soft dough forms.
4. Stir in pistachios and cranberries.
5. Divide dough in half.
6. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
7. Bake 18 to 20 minutes or until golden brown.
8. Cool on cookie sheets 20 minutes.
9. Reduce oven temperature to 250°F
10. Place logs on cutting board.
11. Cut crosswise into 3/4-inch slices.
12. Place slices cut sides down on ungreased cookie sheets.
13. Bake 40 minutes, turning once.
14. Immediately remove from cookie sheets to cooling racks.
15. Cool 10 minutes.
16. With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies.
17. Store loosely covered.
Title: Delicious Caramel Apple Bars
Ingredients:
- 2 flour
- 2 quick-cooking oats
- 1 1/2 brown sugar
- 1 baking soda
- 1 1/4 butter
- 1 1/2 margarine
- 1/2 flour
- 2 apples
- 1/2 walnuts
- pecans
Instructions:
1. Set oven to 350 degrees F.
2. Grease a 15 x 10" baking pan.
3. In a small pan over low heat, melt butter.
4. In a large bowl, combine 2 cups flour, 2 cups oats, brown sugar, baking soda, and melted butter; mix until crumbly.
5. Press half of the mixture (about 2-1/2 cups) in the prepared baking pan; bake for 8 minutes.
6. Set aside the remaining crumbs.
7. In a small pan over medium heat, combine caramel topping and 1/2 cup flour; bring to a boil, stirring constantly; boil for 2-3 minutes, or until slightly thickened.
8. Spread the apples and the chopped nuts onto the baked crust.
9. Pour the hot caramel mixture evenly over apples and nuts; sprinkle reserved crumbly mixture evenly over the top of caramel.
10. Return pan to oven; bake for 20-25 minutes, or until golden brown.
11. Cool completely in the pan.
12. Cut into bars (refrigeration makes cutting easier).
13. Store tightly covered.
Title: Stained Glass Cookies
Ingredients:
- 1 1/2 powdered sugar
- 8 unsalted butter
- 1/2 vanilla extract
- 1 baking soda
- 1 egg
- 1 all-purpose flour
- 2 1/2 cream of tartar
- 1
Instructions:
1. Combine all ingredients together, except candies.
2. Shape dough into trees, candy canes, trees, etc -- whatever you like (hand formed or if you prefer, chill the dough and cut out with cookie cutters).
3. Cover cookies with crushed lollypops decoratively.
4. Bake on parchment lined cookie sheets in a preheated 350 F oven, about 8 minutes.
5. Allow to cool completely on pans before removing.
Title: Pineapple Bread Pudding With Rum Cream
Ingredients:
- 1 crushed pineapple
- 1 nonfat milk
- 1/2 eggs
- 2 honey
- 1 vanilla
- 1/4 ground cardamom
- 1/8 nutmeg
- 6 ground cinnamon
- 1 low-fat vanilla yogurt
- 1 rum
- ground nutmeg
Instructions:
1. Preheat oven to 325 degrees.
2. Lightly coat a 2-quart square baking dish with cooking oil or nonstick cooking spray; set aside.
3. Combine undrained pineapple, milk, egg product or eggs, honey, vanilla, cardamom or nutmeg, and cinnamon in a large mixing bowl. Stir in the bread cubes.
4. Pour into the prepared baking dish.
5. Bake in a 325 degree F oven about 35 minutes or until pudding is puffed and a knife inserted near the center comes out clean.
6. Let stand at room temperature about 20 minutes to cool.
7. Meanwhile, stir together yogurt and rum.
8. To serve, cut bread pudding into squares and top each serving with a dollop of yogurt mixture.
9. Sprinkle with nutmeg, if using.
Title: Blueberry Risotto With Mascarpone
Ingredients:
- 1 1/2 arborio rice
- 2 butter
- 250 blueberries
- 6 milk
- 2/3 Splenda granular
- 1 salt
- 1 vanilla extract
- 1/2 mascarpone
Instructions:
1. Warm milk in a seperate saucepan and but not boiling.
2. Add butter to the frypan and allow to melt and bubble on a medium heat.
3. Pour in your rice and cook for a minute or so in the butter (I cooked it for longer -- until it was a little bit brown).
4. Add half your blueberries to the pan.
5. Add warm milk one ladle at a time -- only adding a new ladle when the previous one has been absorbed.
6. Add sugar, vanilla and a pinch of salt about half way through the process.
7. Continue adding the milk until all six cups are absorbed. The rice should be aldente at this stage.
8. Stir in the remainder of the Blueberries.
9. Add a big dollop of Mascarpone to each serving.
10. Serves 8.
Title: Banana Nut Cake
Ingredients:
- 1 vegetable shortening
- 2 1/2 sugar
- 3 flour
- 1 1/2 baking soda
- 1 salt
- 4 buttermilk
- 6 vanilla extract
- 2 pecans
- 4 bananas
- 1
- 2
Instructions:
1. Cream shortening and sugar.
2. Combine dry ingredients and add to creamed mixture alternating with beaten egg yolks and buttermilk.
3. Add vanilla.
4. Add mashed bananas and pecans.
5. Fold in beaten egg whites.
6. Bake in large greased tube pan at 350 for about 1 1/2 hours.
Title: Orange Zabaglione
Ingredients:
- 5 egg
- 1 sugar
- 5 sherry wine
- 1/2 heavy whipping cream
- 1
- 1/2
Instructions:
1. Whisk the egg yolks, egg, sugar, orange juice and sherry in the top of a double boiler until light and creamy. Place over simmering water. Cook for 10 minutes or until thickened, whisking constantly. The mixture will foam up before thickening.
2. Pour into 6 glasses and serve immediately or place the top of the double boiler over a bowl of cool water and whisk until cool. Fold in the whipped cream and chill until ready to serve.
Title: Bakery Style Whoopie Pie Cake
Ingredients:
- 1 eggs
- 3 buttermilk
- 1/2 water
- 1/4 unsalted butter
- 1/2 confectioners' sugar
- 12 vanilla extract
- 1 1/4 table salt
- 1 1/2 marshmallow cream
- 1/8
- 2 1/2
Instructions:
1. For the cakes: Heat oven to 350°F; line 2 cake pans with parchment paper.
2. Combine all cake ingredients and mix.
3. Pour half of batter into each cake pan. Cook approximately 20 minutes, or until cakes spring back when pressed. Cool completely on baking sheets, at least 1 hour.
4. For the filling:
5. With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days).
6. Spread filling onto one of the cakes. Place other cake on top. Refrigerate in air tight container up to 3 days.
7. This is also good if you heat a can of frosting for 20 seconds and pour over the cake.
Title: Pizzelles
Ingredients:
- 1 1/4 sugar
- 6 eggs
- 1/8 salt
- 1 all-purpose flour
- 1
- 3
Instructions:
1. Heat electric pizzelle maker.
2. Beat the eggs, sugar and salt
3. add flour in small amounts and.
4. alternate with the vegetabble oil.
5. add anise oil
6. beat until smooth
7. brush or spray pizzelle maker with a little oil
8. only for the first and second one (so it dosen't stick).
9. Drop 1 teaspoon of batter on each of the two pizelle forms.
10. Pizzelle will be done when the steam stops.(about 30 to 45 seconds).
11. You can adjust the darkness of the pizlelle from light to dark (like mine lighter).
12. Place on rack to cool and harden.
13. You can also form into a cone when hot and the set on the rack to cool. (fill with ice cream, pudding, fruit or whatever you like).
Title: Black Sesame Seed Peanut Butter Cookies
Ingredients:
- 1 creamy peanut butter
- 3/4 sugar
- 1 egg
- 1 baking soda
- 5 black sesame seeds
Instructions:
1. Preheat oven to 350 with racks in lower and upper thirds.
2. Beat together peanut butter and sugar in a medium bowl with an electric mixer until combined well, about 2 minutes. Beat in egg and baking soda.
3. Place sesame seeds in a shallow bowl. Roll level teaspoons of dough into balls, then roll in seeds to coat. Arrange balls about 1 inch apart on 2 ungreased baking sheets.
4. Bake cookies, switching position of sheets halfway through, until puffed and cracked, about 10 minutes. Cool on baking sheets 2 minutes, then transfer to racks to cool.
Title: Gluten Free "molasses" Spice Cookies
Ingredients:
- 1 1/2 sea salt
- 1/4 baking soda
- 1/4 ginger
- 1 cinnamon
- 1/2
- 1/4
Instructions:
1. Combine dry ingredients in a large bowl.
2. Stir together wet ingredients in a smaller bowl.
3. Mix wet ingredients into dry.
4. Scoop onto the parchment lined baking sheet one tablespoon at a time.
5. Bake at 350° for 8 minutes.
6. Cool and serve.
Title: Caramel Sundae Cupcakes
Ingredients:
- 1/2 butter
- 1 1/3 sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2/3 milk
- strawberry syrup
Instructions:
1. Preheat oven to 350°F Line 12 muffin tins with paper liners.
2. Beat butter and sugar until light; add eggs and vanilla. Beat well.
3. In a separate bowl, combine all dry ingredients. Add half the dry ingredients to the wet; add milk; then add remaining dry ingredients. Spoon into prepared muffin tins.
4. Bake in preheated oven for 20-25 minutes, until a toothpick inserted in the center comes out clean. Let cool. Remove to wire rack.
5. Once completely cooled, top with whipped cream and your favorite toppings.
Title: Fresh Fruit Pizza (Paula Deen)
Ingredients:
- 1 cream cheese
- 1 orange marmalade
- 1/2
- 3
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Roll out cookie dough large enough to cover a round pizza pan. Bake 8 to 15 minutes or until firm. Cool completely.
3. Mix together cream cheese and your choice of extract. Spread cream cheese mixture over cooled cookie dough crust.
4. Arrange fruit in circles around center.
5. Warm marmalade slightly in the microwave and brush over fruit.
6. Serve immediately.
Title: Sweet Peat
Ingredients:
- 500 baking chocolate
- 4 water
- 200 sugar
- 6 eggs
- 150 butter
- 250 flour
- 1 salt
- 1 baking powder
Instructions:
1. Preheat oven to 350 degrees F.
2. Melt chocolate with water, set aside.
3. Beat egg whites until stiff.
4. Cream together sugar, egg yolks and butter.
5. Cream in molten chocolate.
6. Stir in flour, salt and baking powder.
7. Fold in stiff egg whites.
8. Pour into greased 9x13'' pan.
9. Bake about 25-30 minutes, cut into small cubes while warm.
10. Store in airtight container after completely cooled.
11. Store in cool place - as they're very moist you can't keep them too long.
12. Well, you won't be able to store them long anyway --
13. Fix a post-it on the lid with the emergency number - just in case.
14. Enjoy!
Title: Apple Crisp
Ingredients:
- 1/2 light brown sugar
- 1/2 ground cinnamon
- 1 1/2 apples
- 1 lemon juice
- 3/4 all-purpose flour
- 1/4 sugar
- 1/2 light brown sugar
- 1/3 butter
Instructions:
1. Pare, core, and thickly slice apples.
2. Toss with lemon juice in a medium sized bowl.
3. Lightly grease a 6 cup baking dish.
4. Arrange half of the apples in the dish, sprinkle with half the of cinnamon and sugar, and repeat.
5. Topping:
6. Blend until crumbly.
7. Place on top of apples.
8. Bake 30 min at 400.
Title: Madeleines
Ingredients:
- 3/4 flour
- 1/2 baking powder
- 2 eggs
- 1/2 sugar
- 2 lemon zest
- 2 vanilla extract
- 5 unsalted butter
Instructions:
1. Butter and flour a madeleine pan with 12 cavities.
2. In a small bowl, combine the flour and baking powder. Set aside.
3. In the bowl of an electric mixer, whisk the eggs by hand. Whisk in the sugar in a stream. Whisk in the lemon zest and vanilla.
4. Place the bowl on the mixer fitted with the whisk attachment and whip the mixture on medium-high speed until it is light and fluffy, about 2 to 3 minutes.
5. Remove the bowl from the mixer and fold in the flour mixture. After the flour has been absorbed, fold in the butter.
6. Cover the bowl and chill 3 hours or overnight (this helps them develop the characteristic humps on their undersides, but you can proceed immediately to the baking if you don’t mind them being flat).
7. When you are ready to bake, preheat the oven to 400 degrees.
8. Use a spoon to fill each cavity of the pan about ¾ full.
9. Bake the madeleines until they are light golden and feel firm when pressed with a fingertip, about 10 to 12 minutes.
10. Invert the pan onto a work surface and gently bang one of the sides of the pan to help the madeleines fall out, then transfer them to a rack, grooved side up, to cool completely.
Title: Easter Egg Hunt Carrot Cake
Ingredients:
- 1 3/4 granulated sugar
- 1 canola oil
- 3 eggs
- 2 flour
- 1 1/2 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1/2 allspice
- 1/2 salt
- 3 carrots
- 1 walnuts
- 1 cream cheese
- 1/2 butter
- 2 vanilla
- 4 powdered sugar
- 2 sweetened flaked coconut
- jelly beans
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour 2 8-inch round cake pans or doughmakers 9-inch cake pan.
3. With a electric mixer, beat the sugar, oil and eggs until smooth.
4. Sift together the flour, baking powder, soda, salt, cinnamon, nutmeg, and allspice, add to egg mixture and beat until smooth.
5. Stir carrots and walnuts and pour into prepared pan (s).
6. Bake the 9 inch cake for 1 hour to 1 hour 10 minutes or the two 8 inch layers for 35 to 40 minutes, or until tester comes out clean.
7. Run a knife around edges and invert cake onto a rack, let cool completely.
8. Make Frosting; With electric mixer cream butter, add the cream cheese and vanilla and beat until smooth.
9. Gradually add the powdered sugar and beat until smooth and fluffy.
10. if using one layer, split it horizontally with a long serrated knife.
11. Spread the bottom layer with 1/3 of the frosting, top with the other layer and frost top and sides with the remaining frosting.
12. In a bowl, stir the coconut with a few drops of food coloring until all coconut is evenly tinted green.
13. Cover with coconut and scatter the candies on top to resemble hidden Easter eggs.
Title: Baslerleckerli
Ingredients:
- 3 lemon peel
- 3 lemon juice
- 6 nutmeg
- 1/2 clove
- 1/4 cinnamon
- 1/4 baking soda
- 3/4 brandy
- 1/4 flour
- 2 water
- 2
- 1/2
Instructions:
1. Mix all the ingredients together, adding just enough water so that the batter can be worked (you might not need all of 1/2 cup water).
2. Make sure that all the ingredients are thoroughly incorporated then tip the cake mixture into a greased and lined springform cake tin and bake at 350F for about 20 minutes or until a skewer inserted into the center of the cake comes out clean.
3. Allow to cool thoroughly, slice and serve with coffee.
Title: Zuccotto (Cream and Sponge Dessert
Ingredients:
- 2 1/2 confectioners' sugar
- 1/4 confectioners' sugar
- 2 hazelnuts
- 1/2 fresh cherries
- 2 brandy
- 4 cocoa powder
- 1/4
- 2
Instructions:
1. Combine the cream and 1/4 cup of icing sugar in a bowl.
2. Fold in the hazelnuts, cherries and chocolate then chill the mixture in the refrigerator.
3. Mix together the brandy and orange-favoured liqueur.
4. Line a 1 1/2 pint (1 1/2 quart) rounded (pudding) basin with three quarters of the sponge, cut it into pieces so that it fits the shape of the basin.
5. Sprinkle the brandy mixture over the sponge lining.
6. Spoon the cream mixture into the sponge cake, then use the remaining sponge to cover the top.
7. Chill the mixture in the refrigerator for 2 hours.
8. Remove from the refrigerator.
9. Run a knife around the edge of the pudding to loosen it.
10. Invert a serving plate over the basin and holding the two together, reverse them.
11. The zuccotto should slide out easily.
12. Sprinkle half of the remaining icing sugar over one-quarter of the pudding and half the cocoa powder over a second quarter.
13. Repeat these over the other half of the pudding so that the zuccotto has four alternating segments of colour.
Title: White Chocolate Blondies
Ingredients:
- 125 butter
- 200 white chocolate
- 1/2 granulated sugar
- 2 eggs
- 1 1/4 all-purpose flour
- 100 dark chocolate
- 100
Instructions:
1. Grease a deep 19cm square pan and line base and sides with baking paper.
2. Combine butter and white chocolate in a pan. Stir well over a LOW heat until melted. If it begins to separate, remove heat and stir until blended again.
3. Cool 10 minutes. Meanwhile, chop the milk and dark chocolate and set aside.
4. Stir in sugar and eggs, then flour.
5. Mix in milk and dark chocolate chunks.
6. Spread into the prepared pan.
7. Bake in a moderate oven for about 30 mins or until firm to the touch.
8. If desired, sprinkle with icing sugar or cocoa before cutting.
Title: Banana Creamangel Cake
Ingredients:
- 1 bananas
- 2 milk
- 1 3/4 vanilla pudding mix
- 1 sugar
- 1/2 vanilla
- 2 banana
- 1
Instructions:
1. Mix, bake, and cool cake as directed on the label.
2. Cook vanilla pudding with the 1 3/4 cups of milk. Cool to room temperature.
3. Place cake wider side down on a serving plate.
4. Slice a 1-inch layer from the top and set aside.
5. Cut around cake 1 inch from the outer edge to 1 inch from bottom.
6. Then cut around cake 1 inch from inner edge to 1 inch from bottom. Do not make cutout too large.
7. Gently remove the cake between the cuts; tear it into small pieces and fold them into the pudding.
8. Fold in diced bananas; pour into cake shell.
9. Replace top of cake.
10. Whip cream until stiff; fold in the sugar and vanilla. Spread over the sides and top of cake.
11. Put banana slices on top of cake if you desire.
12. Store the cake in the refrigerator.
Title: Chocolate-Almond Sugar Cookies
Ingredients:
- 4 all-purpose flour
- 1/2 butter
- 2/3 shortening
- 2/3 sugar
- 1 1/2 baking powder
- 2 eggs
- 2 Amaretto
- 3 vanilla
- 2 pecans
- 1
- 3/4
Instructions:
1. In a bowl, combine the flour and cocoa powder; set aside.
2. In another bowl, beat butter and shortening using an electric mixer on medium to high speed for 30 seconds.
3. Add in sugar and baking powder; beat until combined, scraping sides of bowl occasionally.
4. Beat in eggs, amaretto, and vanilla until combined.
5. Beat in as much of the flour mixture as you can with the mixer; stir in any remaining flour mixture with a wooden spoon; stir in chocolate chips and nuts.
6. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
7. Flatten each piece of dough with a bottom of a glass dipped in additional sugar.
8. Bake at 375° oven for 7-9 minutes or until edges are firm.
9. Transfer cookies to a wire rack and let cool.
Title: Colonial Maple Nut Cake
Ingredients:
- 1 water
- 1 eggs
- 1/3 powdered sugar
- 3 butter
- 2 milk
- 1/2
- 1
- 2
- 1/4
Instructions:
1. Heat oven to 350F degrees.
2. Grease and flour 12-cup fluted pan.
3. In large bowl combine all cake ingredients EXCEPT nuts.
4. Blend at low speed until moistened, then at high for 2 minutes.
5. Fold in nuts.
6. Bake for 40-45 minutes.
7. Cool in pan, then turn onto plate.
8. Blend glaze ingredients until smooth.
9. Spoon over cooled cake.
Title: Rhubarb Cobbler
Ingredients:
- 1 flour
- 1 brown sugar
- 3/4 oatmeal
- 1/2 butter
- 1 cinnamon
- 1 sugar
- 1 water
- 3 cornstarch
- 4 rhubarb
- 1 vanilla
Instructions:
1. Preheat oven to 350°.
2. Combine flour, brown sugar, oatmeal, butter and cinnamon.
3. Press half the mixture into a greased 8 inch square baking dish. Set remainder aside.
4. Combine sugar, water and cornstarch in a saucepan and cook until very thick.
5. Stir in rhubarb and vanilla, then pour over the oatmeal mixture in the baking dish.
6. Top with remaining oatmeal mixture.
7. Bake for one hour.
8. This is very good served warm with a scoop of vanilla ice cream.
Title: Soft Chocolate Frosting
Ingredients:
- 1/2 sugar
- 3 flour
- 2 evaporated milk
- 2/3 margarine
- 1
Instructions:
1. Combine first three ingredients in small saucepan and mix well.
2. Stir in milk and mix until smooth.
3. Add margarine and cook over medium heat, stirring constantly as frosting thickens.
4. Frosts 8-inch cake.
Title: Layered Brownies
Ingredients:
- 3/4 all-purpose flour
- 3/4 salt
- 1/4 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 eggs
- 3 vanilla extract
- 2 pecans
- 1 white chocolate chips
- 3/4
- 1/2
- 3/4
Instructions:
1. Preheat oven to 350°F Grease 8-inch-square baking pan.
2. Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
3. BAKE at 350 degrees for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Title: Caramel Brownies
Ingredients:
- 1 german chocolate cake mix with pudding
- 3/4 butter
- 2/3 evaporated milk
- 1 pecan pieces
- 13
- 1
Instructions:
1. Preheat oven to 350 degrees. Spray 9x13" pan with non-stick cooking spray. Combine cake mix, butter, and 1/3 cup evaporated milk. Mix well.
2. Spread 2/3 of batter into pan, press pecans into batter, bake 8-10 minutes.
3. Let cool.
4. In sauce pan, over medium heat, combine caramels and 1/3 cup evaporated milk. Stir until melted and smooth.
5. Pour caramel mixture over cooled cake, sprinkle chocolate chips on top of caramel. Drop spoonfuls of remaining batter over all. Sprinkle with pecans.
6. Bake an additional 15-18 minutes, cool and cut.
Title: Mini Apple Pies (So Easy, Not Much Hassle!)
Ingredients:
- 2 flour
- 2/3 butter
- 1 salt
- 4 water
- 5 apples
- 3/4 sugar
- 2 cinnamon
- 6 flour
- 2 butter
Instructions:
1. Preheat oven to 425 degrees. Get muffin pan out. No need to grease it.
2. In food processor blend flour, salt and butter until it looks like little peas.
3. Add in water and blend just until it looks like it's sticking.
4. Take out and combine it by hand until well blended.
5. Roll out on lightly floured surface until about 1/4 inch thick.
6. Cut 12, 4 inch circles with cup or bowl.(You will need to roll out twice).
7. Note: you can use the rest of the crust for anything you may want to do on top of the pies.
8. Press each circle in muffin tins until all the way up each side, to form little bowls.
9. Mix by hand all filling ingredients and spoon into muffin bowls.
10. Cut up butter into 12 little pieces and place one piece on each pie.
11. You can decorate them anyway you like with extra crust, or just leave plain.
12. Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
13. When cool, just loosen with a spoon and they'll come right out!