lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Cake With Hot Caramel Sauce
Ingredients:
- 1/2 pecan pieces
- 2 cooking apples
- 1/2 butter
- 1 sugar
- 1 egg
- 1 baking soda
- 1/4 salt
- 1 cinnamon
- 1/4 nutmeg
- 1 all-purpose flour
- 1/2 apple
- 1 butter
- 1/2 brown sugar
- 1 salt
- 1/2 vanilla extract
- evaporated milk
Instructions:
1. Preheat oven to 350 degrees.
2. Peel, core, and chop apples to equal 2 ½ cups. Pieces should be the size of your thumbnail. (Apples can be chopped in a food processor by pulsing them) Set aside.
3. In a large mixing bowl, cream the butter and sugar; beat until fluffy.
4. Add the egg and beat until blended then mix in baking soda, salt, cinnamon, and nutmeg; add the flour. Stir just until blended. Stir in the apples and nuts. Pour into an lightly greased 9-inch round cake pan.
5. Bake for 30 minutes or until the top springs back when touched lightly in the center with your finger.
6. Prepare Caramel Sauce:.
7. In a saucepan, melt the butter, brown sugar, & salt. Bring to a boil; stirring with a whisk. Remove from heat and whisk in the vanilla and evaporated milk.
8. To serve, ladle 1-2 tablespoons of the hot Carmel sauce onto serving plates. Cut cake into 8 wedges.Place a wedge of cake on top of Carmel sauce. Garnish with a dollop of whipped cream.(You can also add 2 thinly sliced apple wedges with the peeling left on for garnish). The cake should be served warm, or at least room temperature. This is a wonderful rich dessert.
9. The sauce can be made ahead of time and then reheated in the microwave. You can also spoon out a tablespoon or 2 on a saucer, and reheat that amount up for a single serving.
Title: Chocolate Puffed Wheat Cake/Squares
Ingredients:
- 2/3 brown sugar
- 1/2 corn syrup
- 1/3 margarine
- 2 butter
- 1 vanilla
- 8
Instructions:
1. Combine brown sugar, corn syrup, margarine, cocoa and vanilla in a large pot. Stir continuously on medium heat until mixture bubbles. Bubbles should form on the entire surface.
2. Take off heat and add puffed wheat to the mixture.
3. Mix together so the puffed wheat is entiretly coated. Then pour into a greased pan and smooth out with a spatula.
4. Let cool to set.
Title: Christmas Fruitcake With Fruit Filling
Ingredients:
- 1 butter
- 1 light brown sugar
- 8 eggs
- 5 whole wheat flour
- 1 1/2 nutmeg
- 1 1/2 cinnamon
- 1 1/2 baking soda
- 1 1/2 baking powder
- 1 sour cream
- 1/2 warm water
- 1/3 coffee
- 1/2 molasses
- 1/2 oranges
- 1 raisins
- 1 dates
- 2 walnuts
- 1 1/2 pecans
- 1 flour
- 1/2 brown sugar
- 4 butter
- 3 fig
- 2 raisins
- 1
- 1 1/2
Instructions:
1. For cake: Cream butter and sugar, add eggs, and mix.
2. Combine all dry ingredients and then combine all wet ingredients, except jam, in separate bowls.
3. Add dry and wet ingredients alternately to creamed mixture.
4. Add jam and mix well.
5. Lightly dredge fruit with 1/2 cup flour, shake off excess flour and fold into batter.
6. Fold in nuts.
7. Cook in 4 greased and floured layer pans at 325 degrees for 1 1/2 hours.
8. Fill and ice with filling below.
9. Makes 2 two-layer cakes.
10. For filling: Cook sugar, cream, and flour in a double boiler until thick.
11. Add butter and stir well.
12. Cook until thick again.
13. Add fruit and beat well.
14. Mixture will thicken again as it is beaten.
15. Put between layers and ice top and sides of cake.
16. Ices and fills 2 two-layer cakes.
Title: Pumpkin Pudding
Ingredients:
- 1/2 sugar
- 1 cinnamon
- 1/2 salt
- 1/2 pumpkin pie spice
- 2 eggs
- 15 pumpkin puree
- 12 fat-free evaporated milk
Instructions:
1. Mix sugar, cinnamon, salt, pumpkin pie spice, in a small bowl.
2. Beat the eggs in a large bowl.
3. Stir in the pumpkin and the sugar/spice mixture.
4. Gradually, stir in the evaporated milk.
5. Pour into a shallow oven proof dish and bake in a preheated 350 degree oven for 40 minutes. Don't overbake; the center should be wiggly.
Title: Oma's Deep Dish German Apple Pie
Ingredients:
- 1/4 butter
- 1/2 flour
- 3/4 sugar
- 1 egg
- 1 baking powder
- 6 red apples
- 4 sugar
- 3 cinnamon
- 1/4 powdered sugar
- 2 lemon juice
Instructions:
1. Peel apples and dice.
2. Mix crust ingredients together and roll out.Press firmly into the bottom of a 10 inch spring form pan. Save about 1/3 of dough for the top of the pie.
3. Mix filling ingredients and pour into crust pressed into the bottom of the pan.
4. Cover with rolled out leftover dough; pinch edges.
5. Brush top crust with icing.
6. Cut several slits in top to vent.
7. Use a pie guard around edges of pie or place 1" aluminum foil around edges of pie.
8. Bake at 350 for one hour; Watch pie--don't let it get too browned.
9. Serve with a slice of American cheese (melted) on top.
10. or my Grandpa's fav: vanilla ice cream atop the pie.
Title: Mamaw's Banana Bread
Ingredients:
- 1/2 all-purpose flour
- 3/4 baking soda
- 3/4 buttermilk
- 3 salt
- 1/4 bananas
- 3 white sugar
- 1 pecans
- 1/2 eggs
- 2 cinnamon
- 1 baking powder
- 1
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan; set aside.
3. Sift together flour, soda, baking powder, cinnamon and salt.
4. Add sugar, oil and buttermilk; stir to blend.
5. Fold in bananas and nuts.
6. Pour into prepared dish.
7. Bake 1 hour 10 minutes.
8. Makes one 2-lb loaf.
9. *I also add a powdered sugar glaze over the top to make a prettier presentation.
10. Just a tad bit of water, maybe 2 TBSP, mixed with about 3/4 cup of powdered sugar.
Title: Chocolate Tarts
Ingredients:
- 1/4 butter
- 3 cream cheese
- 1 flour
- 1 milk
- 1 sugar
- 1/3 butter
- 1 vanilla
- 1 egg
- 1 walnut halves
- pecans
Instructions:
1. Preheat oven to 350.
2. Mix together ingredients for crust, until soft dough forms, roll dough into small balls.
3. Press each ball into ungreased mini-muffin tin. Set aside.
4. Place chocolate chips into double boiler to melt.
5. Add the milk, sugar, butter, and vanilla, stirring until smooth.
6. Remove from heat and blend in one well beaten egg.
7. Place about 1 tablespoon of the chocolate mixture into the crust and top it with a nut.
8. Bake for 20-25 minutes.
Title: Butterscotch Freeze 'n Slice Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 1/2 margarine
- 3 butter
- 4 1/2 eggs
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 cinnamon
- salt
Instructions:
1. In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
2. Add eggs; blend well. Lightly spoon flour into measuring cup;level off.
3. Stir in flour, baking powder, baking soda, cinnamon and salt; mix wel.
4. Line two 8x4-inch bread pans with foil, allowing foil to extend above sides of pans; press half of dough into each pan.( see tip) Fold foil to seal; freeze 2-3 hours or until well chilled.
5. Heat oven to 350°F Lightly grease cookies sheets.
6. Unfold foil; lift dough from pan. remove foil; cut dough into 1/4-inch thick slices.
7. Place 2 inches apart on greased cookie sheets.
8. Bake at 350 F for 8-12 minutes or until light golden brown. cool 1 minute, remove from cookie sheets.
9. HIGH ALTITUDE:(Above 3500 feet.)
10. Decrease granualted sugar to 3/4 cup.
11. Bake as directed.
12. **(TIP: Pans may be omitted and dough shaped into two 8x4-inch rectangular shaped rolls, freeze and bake as directed)
13. VARIATION:
14. BUTTERSCOTCH FREEZE 'N SLICE SQUARES:
15. Slices may be cut in half into two 20-inch squares.
16. Bake at 350 F for 8-12 minutes.
17. Makes 10 dozen cookies.
Title: Snicker Bar Salad
Ingredients:
- 6 cream cheese
- 6 marshmallow cream
- 8 Cool Whip
- 1 maraschino cherry
- 12
Instructions:
1. Cut your Snicker bars and Granny Smith apples into bite size pieces.
2. Cover and set aside.
3. In large mixing bowl mix together the cream cheese, marshmallow fluff and whip until smooth and creamy (if cream cheese is not room temp it will be clumpy, and thats okay, its just better at room temp).
4. Fold in cool whip.
5. Fold in Snicker bars and apples.
6. Garnish with cherries.
Title: Spiced Cake In Layers
Ingredients:
- 8 butter
- 1 brown sugar
- 10 eggs
- 1 salt
- 1 all-purpose flour
- 1 ground cinnamon
- 1 ground nutmeg
- 1 ground cardamom
- 1 ground ginger
- 1/4 ground cloves
- 4 butter
- 2 powdered sugar
Instructions:
1. Cream the butter and brown sugar with an electric mixer.
2. Add egg yolks and mix well.
3. In a separate bowl, beat the egg whites and salt until firm (but not stiff) peaks form.
4. Fold about one-third of the egg whites into the yolk mixture, followed by the remaining whites.
5. Fold in the flour.
6. Divide the resulting mixture evenly between two bowls.
7. Add the spices to one of the bowls and stir well.
8. Butter a 9-inch round cake pan and line the bottom with a buttered round of parchment or waxed paper (Wilton's cake release also works well--or use crisco, and then tap flour over the bottom and sides of pan.) Spread 1/2 cup of the spiced batter in the bottom of the pan, spreading it evenly with a rubber spatula.
9. Bake in a preheated 300F oven until it is firm enough to be brushed lightly with a pastry brush, about 10 minutes.
10. Remove from the oven and brush lightly with melted butter.
11. Spread 1/2 cup of the plain batter over the top of the previous layer, bake until set (about 10 minutes), and brush with melted butter.
12. Repeat, alternating the spiced and plain batters, until all the batter is used- this should produce about 12 layers.
13. Cool on a wire rack for about 15 minutes, then invert the cake on the wire rack to cool completely.
14. Remove the parchment and dust with powdered sugar.
15. Serve in very thin slices.
Title: Butter/Shortening Frosting
Ingredients:
- 1/2 butter
- 1/2 shortening
- 4 powdered sugar
- 1 vanilla extract
- 2 -3 milk
Instructions:
1. Cream together softened butter,shortening, and vanilla.
2. Add sugar in increments, blending well.
3. Add milk 1T at a time until desired consistency.
4. Can be separated in batches and colored with food coloring.
Title: French Coconut Cream Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 coconut pudding mix
- 1 1/3 pecans
- 1 sugar
- 1 sour cream
- 1 vanilla
- 18
- 16
- 1
Instructions:
1. Mix sugar, coconut, sour cream and vanilla, reserving 1/2 cup of coconut to sprinkle on top of cake. Put mixture in covered container and store in refrigerator overnight for flavors to blend.
2. Next day mix cake mix, eggs, oil and water. Add pudding mix and pecans to batter. Pour into 3 greased cake pans for layers to be thin.
3. Bake cake according to instructions on package. Let layers cool.
4. Spread sour cream mixture between layers and on top. Sprinkle reserved 1/2 cup of coconut on top. Store finished cake in refrigerator.
Title: Healthy Peanut Butter Cookies
Ingredients:
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1/4 egg
- 1 honey
- 2 whole wheat flour
- 1 1/4 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4 granulated sugar
Instructions:
1. Heat oven to 375ºF. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter and vegetable oil spread with electric mixer on low speed until well mixed. Beat in honey and egg until well blended. Beat in remaining ingredients until dough forms.
2. Shape dough into 1 1/4-inch balls. Place balls about 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
3. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Title: Lemon and Condensed Milk Biscuits (Botswana)
Ingredients:
- 2 3/4 all-purpose flour
- 1/2 caster sugar
- 2 baking powder
- 1/2 lemon rind
- 7 salt
- 1 unsalted butter
- 8 lemon juice
- 1/2 powdered sugar
Instructions:
1. Cream together the butter and sugar, then add the condensed milk and keep blending until well mixed.
2. Add the lemon juice and grated zest, then sift together the dry ingredients and add that too. Keep blending until the ingredients are well-incorporated.
3. Take teaspoons of dough and roll them into balls, then place them on a greased baking sheet and flatten gently with a fork.
4. Bake at about 335 degrees for 12 to 15 minutes, or until starting to brown underneath. Let cool, then dust with powdered sugar.
Title: Chocolate Pumpkin Cake With Chocolate Glaze
Ingredients:
- 3/4 butter
- 2 sugar
- 1/3 applesauce
- 3 eggs
- 1/2 heavy cream
- 2 pumpkin puree
- 2 2/3 all-purpose flour
- 2/3 cinnamon
- 2 1/2 ginger
- 1 allspice
- 1/2 nutmeg
- 1/2 baking powder
- 2 baking soda
- 1 brown sugar
- 1 butter
- 1/2 heavy cream
- 1/3 powdered sugar
- 2
- 1
Instructions:
1. Cream the butter and sugar. Stir in the applesauce, eggs, 1/3 cup cream and pumpkin.
2. In another bowl, combine the all the remaining dry ingredients. Stir into the pumpkin mixture just until combined.
3. Bake in a greased 9x13 pan at 350 degrees for 45-50 minutes, until a toothpick comes out clean. Cool.
4. For the glaze, combine the butter, brown sugar, cream and cocoa in a heavy saucepan.
5. Cook and stir over moderate heat until sugar is dissolved.
6. Whisk in the powdered sugar until smooth; drizzle over cake immediately.
Title: Flaky Cream Cheese Pie Crust
Ingredients:
- 6 unsalted butter
- 5 all-purpose flour
- 1/8 salt
- 1/8 baking powder
- 1/4 cream cheese
- 1 cider vinegar
- 1 1/2
Instructions:
1. FOOD PROCESSOR METHOD: Cut the butter into small (about 3/4-inch) cubes.
2. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
3. Place the flour, salt and baking powder in resealable gallon-size freezer bag and freeze for at least 30 minutes.
4. Place the flour mixture in food processor with the metal blade and process for a few seconds to combine.
5. Set the bag aside.
6. Cut the cream cheese into 3 or 4 pieces and add it to the flour.
7. Process for about 20 seconds or until the mixture resembles coarse meal.
8. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea.
9. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar.
10. Pulse until most of the butter is reduced to size of small peas.
11. The mixture will be in particles and will not hold together.
12. Spoon it into the plastic bag.
13. (For a double-crust pie, it is easiest to divide the mixture in half at this point.) Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
14. Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight.
15. HAND METHOD: Place a medium mixing bowl in the freezer to chill.
16. Cut the butter into small (about 3/4-inch) cubes.
17. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
18. Place the flour, salt and baking powder in medium bowl and whisk to combine.
19. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal.
20. Spoon the mixture, together with the cold butter, into reclosable gallon-size freezer bag.
21. Expel any air from bag and close it.
22. Use a rolling pin to flatten the butter into thin flakes.
23. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
24. Transfer mixture to the chilled bowl, scraping sides of bag.
25. Set bag aside.
26. Sprinkle mixture with water and vinegar, tossing lightly with a rubber spatula.
27. Spoon it into the plastic bag.
28. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until mixture holds together in one piece and feels slightly stretchy when pulled.
29. Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight.
30. MASCARPONE CHEESE CRUST- variation: An equal weight of mascarpone cheese can be substituted for the cream cheese, but omit the vinegar and use bleached all-purpose flour, not pastry flour, or the crust will be too tender.
Title: Old-Fashioned Apple Cake With Brown Sugar Frosting from KAF
Ingredients:
- 2 1/3 unbleached all-purpose flour
- 1 2/3 white whole wheat flour
- 2 granulated sugar
- 3/4 baking soda
- 1 1/2 salt
- 2 apple pie spice
- 1/2 ground nutmeg
- 4 eggs
- 1 unsalted butter
- 7 apples
- 2/3 walnuts
- 1/4 pecans
- 1/4 unsalted butter
- 2 1/4 brown sugar
- 3/4 salt
- milk
- confectioners' sugar
- vanilla extract
Instructions:
1. Preheat the oven to 325°F Grease and flour a 9" x 13" pan.
2. To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
3. Beat until well combined; the mixture will be very stiff, and may even be crumbly.
4. Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
5. Spread the batter in the prepared pan, smoothing it with your wet fingers.
6. Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
7. Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan.
8. To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
9. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
10. After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm.
Title: Lollipop Cookies
Ingredients:
- 1 1/4 granulated sugar
- 1 eggs
- 2 light corn syrup
- 1/4 vanilla
- 1 all-purpose flour
- 3 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/2
- 36
Instructions:
1. Combine sugar and 1 cup shortening in a large bowl. Beat at medium speed with an electric mixer until well blended. Add the eggs, syrup, and vanilla mixing until well blended and fluffy.
2. Combine the flour, baking powder, baking soda, and salt. Add gradually to the creamed mixture in step one at low speed until well blended. Wrap the dough in plastic wrap and refrigerate at least one hour.
3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Do not grease.
4. Shape the dough into 1 1/2 inch balls. Push the popsicle stick into the center of each ball. Place balls 3 inches apart on the prepared baking sheets. (If you wanted the ball to be completely coated in sugar or sprinkles roll it in them before setting on baking sheet. Flatten the dough balls to 1/2 inch thickness with the bottom of a greased and floured glass or with the palm of your hand. Decorate as desired (press any decorations into the dough slightly).
5. Bake at 375 degrees F for 8-10 minutes. Cool on the baking sheet for a few minutes and remove the cookies to a cool surface.
6. *Cookies can also be painted before baking. Mix 1 egg yolk and 1/4 teaspoons water. Divide into 3 small cups. Add 2-3 drops of food coloring to each. Use a clean brush to pain the cookies. (The paint with separate as the cookie spreads in the oven giving a piecey, stained-glass look.
Title: Easy Free-Form Plum Tart
Ingredients:
- 2 1/3 cake flour
- 1/3 granulated sugar
- 1/2 unsalted butter
- 2 heavy cream
- 1 -2 unsalted butter
- 2 plums
- 8 granulated sugar
- 1/4 lemon juice
- 1 plum brandy
- 1 egg
- 1 powdered sugar
Instructions:
1. First, make the Sugar Dough: In a food processor fitted with the stainless-steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
2. In a small bowl, whisk together the egg yolks and 1 Tbs. of the cream. Scrape into the processor and process until a ball begins to form, drizzling in the additional Tbs. of cream, if necessary, to help the dough come together.
3. Remove the dough from the machine and, on a lightly floured surface, press down into a circle. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Before assembling the tart, preheat the oven to 350 degrees.
4. Remove the Sugar Dough from the refrigerator and unwrap it. On a lightly floured surface, use a rolling pin to roll out the dough to a rough circle 14 inches in diameter. Lift up the dough and transfer it to a nonstick baking sheet. Put the baking sheet in the refrigerator while you prepare the plums.
5. In a large sauté pan over medium heat, melt the butter. Add the plums and sauté just until they begin to soften slightly, about 3 minutes. Gently stir in the sugar and lemon juice.
6. Remove from the heat and, if you like, drizzle in the plum brandy. Let the mixture cool to room temperature. Remove the dough from the refrigerator. Spoon the cooled plums into the center of the dough, spreading them evenly and leaving a 2-inch border all around the edge. Fold the edge up over the plums, leaving the fruit in the center of the tart exposed.
7. In a small bowl, lightly beat the egg. Brush the exposed rim of dough with the egg. Bake until the crust is golden brown, about 30 minutes. Remove from the oven and sprinkle with powdered sugar. Serve warm or at room temperature, cut into wedges.
Title: Brown Sugar/ Chocolate Chip Pound Cake/Maple-Espresso Glaze
Ingredients:
- 1 all-purpose flour
- 3 baking soda
- 2 baking powder
- 1 salt
- 3/4 unsalted butter
- 1 unsalted margarine
- 1 1/2 golden brown sugar
- 2 1/2 vanilla extract
- 1 eggs
- 4 buttermilk
- 1 powdered sugar
- 1 pure maple syrup
- 2 coffee
- 2 instant espresso powder
- 1 1/2
Instructions:
1. PREPARE THE CAKE:
2. Preheat oven to 325Â°F
3. Butter 12-cup Bundt pan.
4. Spray pan generously with nonstick spray.
5. Dust pan lightly with flour.
6. Mix chocolate chips and 2 tablespoons flour in medium bowl.
7. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl.
8. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes.
9. Beat in vanilla extract and maple extract.
10. Add eggs, 1 at a time, beating well after each addition.
11. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture.
12. Fold in chocolate chip mixture.
13. Transfer batter to prepared pan, spreading evenly.
14. Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour.
15. Cool cake in pan on rack 30 minutes.
16. Invert cake onto rack and cool completely.
17. PREPARE THE GLAZE:
18. Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl.
19. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle.
20. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour.
21. *Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
22. GOOD TO KNOW:
23. Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
Title: Pineapple Roll Using Splenda
Ingredients:
- 2 reduced fat margarine
- 2 self rising flour
- 4 Splenda sugar substitute
- 1 lemon juice
- 4 water
- 1/4 honey
- 4 pineapple
- 1 pie apple
- 1 brown sugar
- 4 cornstarch
- 4
Instructions:
1. Drain pineapple, reserving juice. Rub margarine into flour(reserve
2. 4 tsps flour) and stir in Splenda.
3. Beat egg yolk with 2 tsps lemon juice and water and add to flour.
4. Combine to form a firm dough.
5. Knead lightly and refrigerate 30 mins.
6. Sprinkle work surface with reserved flour & roll out to a large rectangle. Mix softened honey into pineapple & apple, spread over pastry and roll Swiss roll style. Spray baking dish with cooking spray and place roll in prepared dish.
7. Sprinkle with brown sugar.
8. Bake 400F 30 mins till cooked.
9. Heat pineapple juice, made up to 1 1/4 cups with water, till boiling.
10. Blend cornstarch with a little water and add to mixture. Cook, stirring till mixture boils, then simmer 1 min.
11. Stir in remaining lemon juice and pour over warm roll.
12. MMMMM