lumicero/recipes-ing2inst huggingface dataset:
Title: Christmas Jam Cake
Ingredients:
- 2 sugar
- 1 shortening
- 3 eggs
- 1 buttermilk
- 1 baking soda
- 3 dates
- 1 raisins
- 2 coconut
- 1 apple
- 1 sugar
- 1 flour
- 1 sweetened condensed milk
- 2 butter
- 2 coconut
- 1 1/2 vanilla extract
- 1
Instructions:
1. Cake:
2. Cream sugar, shortening and soda well.
3. Add eggs, one at a time and mix well.
4. Add sifted flour and mix well. Add nuts, fruit and jam.
5. Bake in 3 layer cake pans or a bundt pan. Bake 1 hour and 20 minutes at 325' or until done.
6. Wrap in aluminum foil and put in freezer until Christmas.
7. Icing:
8. Put in double boiler and cook until thick. Ice cake.
9. Chill in the fridge until the icing hardens.
10. Wrap in aluminum foil and put away until ready to serve (up to 1 month refridgerated).
Title: Mini Peach PhylloTarts
Ingredients:
- 8 phyllo pastry sheets
- 5 -6 butter
- 2 sugar
- 2 ground cinnamon
- 5 -6 sugar
- 2 flour
- 1 cinnamon
- 1/2 ground nutmeg
- 1/4 ground ginger
- 1/4
Instructions:
1. Preheat oven to 400°F.
2. Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
3. In a microwave-safe bowl, melt butter. Set aside.
4. In a small bowl, combine sugar and cinnamon. Set aside.
5. Place one regular-sized 12-cup muffin pan nearby.
6. Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
7. Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
8. Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
9. With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
10. Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
11. Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
12. Serve warm and enjoy!
Title: Fruitiful No-Bake Fruitcake
Ingredients:
- 1/4 heavy whipping cream
- 1 marshmallows
- 32 golden raisin
- 1 dried currant
- 1 graham crackers
- 24 cinnamon
- 1/2 nutmeg
- 1/2 dates
- 1 pecans
- 2 fig
- 1/4 citron
- 1/2 orange zest
- 3/4 brandy
- 1/4
- 2
- 1/4
- 6 -8
Instructions:
1. Fold the grape juice into the whipped cream in a bowl. Fold in the marshmallows. Set aside for flavors to blend.
2. Cover the raisins and currants with boiling water in a shallow bowl. Let stand for 10 minutes; drain and pat dry with a paper towel.
3. Process the graham crackers in a food processor until they're nearly dust. Combine with the cinnamon and nutmeg in a large bowl and mix well. Add the dates, pecans, figs, pineapple, 3/4 cup cherries, citron and orange zest and mix well. Add the raisins and currants and mix well.
4. Fold in the marshmallow mixture. Fold in the brandy.
5. Press the mixture into a greased bundt pan. Unmold onto waxed paper and press candied cherries onto the top.
6. Store in a sealed tin for 3 to 4 weeks before serving.
Title: Gingerbread Cake
Ingredients:
- 2 unsweetened applesauce
- 3/4 molasses
- 1/3 eggs
- 3 all-purpose flour
- 3 Splenda sugar substitute
- 1 1/3 baking soda
- 2 baking powder
- 1 salt
- 1/2 ground ginger
- 2 cinnamon
- 1 1/2 ground cloves
- 1/2
Instructions:
1. Preheat oven to 350°F Spray Bundt pan with butter-flavored cooking spray. Set aside.
2. Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well.
3. Blend remaining dry ingredients in a separate bowl. Mix well.
4. Add dry ingredients to the applesauce mixture. Stir well.
5. Pour cake batter into prepared pan. Bake in preheated 350F oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven.
6. Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool,.
Title: Pfeffrnusse Cookies
Ingredients:
- 3 1/2 flour
- 3/4 baking powder
- 3/4 baking soda
- 1 1/2 cinnamon
- 1/2 ground black pepper
- 3/4 white pepper
- 1/4 ginger
- 1/4 ground cloves
- 3 salt
- 1 vegetable shortening
- 1 honey
- egg
- confectioners' sugar
Instructions:
1. Pre-heat oven to 350° F.
2. Lightly grease 2 large baking sheets, or line with parchment paper.
3. Mix flour, baking powder, baking soda, cinnamon, ginger, pepper, cloves and salt, set aside.
4. In a large bowl, beat shortening, until creamy, gradually beat in honey and continue beating until light and fluffy, about 2-3 minutes.
5. Beat in egg, then lower mixer speed and gradually mix in the flour mixture, beating just until blended.
6. Shape dough into a ball and wrap in plastic wrap and refrigerate until firm.
7. Scoop tablespoon-sized balls and roll into balls.
8. Dust hands with confectioner's sugar to prevent sticking while forming cookies.
9. Place balls an inch apart on prepared baking sheets and bake about 15 minutes, or until golden and slightly cracked.
10. Cool slightly on baking sheets before removing to a wire rack.
11. When cookies are still lightly warm, roll in confectioner's sugar to completely coat the cookies.
12. Store in an airtight container.
Title: No-Margarine, Whole Wheat Hamantashen
Ingredients:
- 1 sugar
- 1/3 peanut butter
- 75 eggs
- 3 whole wheat flour
- 1/2 baking powder
- 4 salt
- 3 flour
- 1
- 2
Instructions:
1. Beat sugar and oil together.
2. Add eggs and juice until fully blended.
3. In a separate bowl, mix the flour, baking powder and salt.
4. Add dries to wets and combine until smooth.
5. If the dough is too sticky, slowly add another half cup of flour.
6. The hamantashen must be rolled out on a surface dusted with flour. The first time they are rolled out, they will be a bit sticky, so dust the rolling pin with flour. By the second and third times, they will be easier to work with, and if you need more than that--they could get dry. So use your judgement regarding the amount of flour for dusting, and keep the dough covered when it's not being worked.
7. Roll the dough to a thickness of about 3 mm. Cut the hamantashen with an empty and clean metal can. If you don't have one, a cup can be used, but make sure to apply enough force in order to cut the dough.
8. Place 1 tsp of pie filling in the center of each circle, then fold as follows: roll the right side over until it covers about 1/3 of the filling, then roll the left side over until it partly overlaps the right side and 1/3 of the filling, creating a point at the top. Finally, fold the bottom up over both of these until you are left with a triangle cookie and some of the filling showing in the middle.
9. Make sure the overlapping corners stick together, so they don't unfold during baking. This dough is sticky enough that they should stay folded. if you make sure they are touching.
10. Bake for about 15 minutes on medium (175 degrees Celsius) heat, or until edges have browned slightly and the dough is no longer shiny.
11. Let the hamantashen cool for about 1 minute in the pan before trying to move them.
Title: Arroz Con Dulce
Ingredients:
- 2 white rice
- 2 water
- 1 evaporated milk
- 1 coconut milk
- 1 vanilla extract
- 1/2 nutmeg
- 2 ginger
- 1 salt
- 1 raisins
- 1 cloves
- 1/2 cinnamon
- 6 cinnamon stick
- 1
Instructions:
1. First it is recommended that you soak the rice in water for at least 3 hours before cooking so that it can soften up. After it has been soaking for a bit remove the water and begin to cook it.
2. In a heavy saucepan over med heat, bring the rice and water to a boil.
3. Lower the heat to simmer (LOW), add the cloves and cinnamon stick. Stir.
4. Let this cook (uncovered) until the water has evaporated ( 8 - 15 minutes ).
5. Add the remaining ingredients (except the pinch of cinnamon), stir gently once, and again let simmer (uncovered) until all liquid has evaporated.
6. Transfer into a casserole or serving dish, garnish with the pinch of cinnamon (sprinkle on top) and refrigerate.
7. Keep refrigerated. May be served at room temperature.
Title: Russian Cake (Creole Trifle
Ingredients:
- 1 water
- 1 eggs
- 1/3 white rum
- 2 -3
- 8
- 1 - 1 1/2
- 1
Instructions:
1. Mix rum, anise, jam and (optionally) the food color with a wire whisk until everything is well integrated; the alcohol in the rum helps dissolve the jam quickly so it shouldn’t be more than 30 seconds.
2. Pour evenly over your cake pieces and place bowl in fridge for a few hours or overnight (covered). The more cake pieces you use for the inside, the denser and heavier the cake will be. The Russian cakes I remember weighed several pounds and seemed very heavy for their size.
3. When ready to assemble cake, bake your boxed cake according to instructions in a 9-inch cake pan. When cool split the cake evenly down the middle. Place one half in a 9-inch springform pan (one used for cheesecakes) and “fill” with your soaked cake pieces. Try to get this even as possible.
4. Place top layer over “filling” and cover with plastic wrap, the plastic touching the top of the cake. I placed my cleaned cake pan over the top of this and weighed it down with jars from the fridge. The reason I did this was to make sure that the cake was flat, number one, but also I wanted some of the “juice” from the middle to seep into the top and bottom layer, thereby binding the cake together.
5. Place in fridge overnight (make sure it’s covered). The next day, frost the top and cover with sprinkles.
Title: Soft Coffee Molasses Crackle Cookies
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1 1/4 ginger
- 1/2 salt
- 1/8 nutmeg
- 1 dark brown sugar
- 1/2 shortening
- 1/2 molasses
- 1 instant coffee granules
- 1 water
- 1 egg
- 1 1/2 vanilla
- sugar
Instructions:
1. Combine flour, soda,ginger,salt and nutmeg in bowl;set aside.
2. Using medium speed of an electric mixer, beat together brown sugar and shortening until fluffy.
3. Beat in molasses just till blended.
4. Dissolve coffee in water and add to brown sugar mixture.
5. Add egg and vanilla;beat just till blended.
6. Stir in flour mixture just till combined.
7. Cover and refrigerate dough until firm, about 4 hrs.
8. Shape dough into balls, using 1 tbsp dough.
9. Roll balls in sugar.
10. Place balls 2 inches apart on lightly greased sheet.
11. Bake at 350 for 12-14 minutes or till they are crackled on top.
12. Cookies will be soft to the touch;do not overbake.
13. let cookies stand for 1 minute on sheets.
14. Place on rack to cool.
15. Store in airtight container.
16. May be frozen.
Title: Saucy Caramel Dumplings
Ingredients:
- 2 margarine
- 1 brown sugar
- 1 3/4 boiling water
- 1 margarine
- 1/2 white sugar
- 1/2 milk
- 1 flour
- 1 baking powder
- 1 vanilla
- 1 salt
Instructions:
1. For the sauce, melt the margarine in a casserole dish on top of the stove.
2. Add brown sugar and boiling water.
3. Bring to a boil.
4. Remove from heat.
5. Mix all of the dumpling ingredients together.
6. Drop by spoonfuls into the sauce.
7. Bake, uncovered, at 375 degrees for 30 minutes.
Title: Pink Gin and Tonic Lollipops
Ingredients:
- 2 caster sugar
- 2/3 tonic water
- 60
- 125
- 3
Instructions:
1. Place sugar, glucose, gin and tonic in a medium saucepan.
2. Cook over low heat, without stirring for 10 minutes till sugar dissolves.
3. Increase heat to high, bring to boil.
4. Cook for 10 minutes till mixture reaches 150 C/300 F on candy thermometer.
5. Mixture should be light golden colour.
6. Remove from heat , stir through pink colouring.
7. Lightly grease 12 lollipop or chocolate moulds.
8. Carefully pour in mixture, press a sticj into each one.
9. Allow to cool at room temp till set.
10. Lollipop moulds and sticks are available at speciality kitchenware stores.
Title: Mango Cream Cake
Ingredients:
- 1/2 butter
- 1/2 - 3/4 sugar
- 1/2 - 3/4 powdered milk
- 1 mangoes
- 2 -3 ladyfingers
- 24 maraschino cherry
Instructions:
1. Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
2. Lay ladyfingers on a 9x9 inch dish or pan.
3. Top with mango cream mixture.
4. Lay second layers of ladyfingers.
5. Repeat process.
6. Garnish with mango slices and cherries.
7. Refrigerate for 5-6 hours or overnight to set.
Title: Great Canadian Ketchup Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 1/2 cinnamon
- 1 baking soda
- 1/2 ground nutmeg
- 1/2 ground ginger
- 1/2 ketchup
- 1/2 water
- 2 butter
- 3/4 dark brown sugar
- 1 1/2 eggs
- 2 cream cheese
- 6 butter
- 3/4 vanilla extract
- 1 icing sugar
- 4
Instructions:
1. cake:
2. Preheat oven to 350°FF.
3. Grease two 9 inch round pans (parchment suggested).
4. Combine and mix flour, baking powder, cinnamon, baking soda, nutmeg and ginger - set aside.
5. Combine and mix ketchup, water, and food coloring; set aside.
6. In a separate large bowl beat butter and brown sugar, then add eggs.
7. Now add in dry ingredients and ketchup mixture and beat on low until incorporated.
8. Then up speed to med-high for 1 minute.
9. Pour evenly into both pans.
10. Bake for 30 minutes.
11. Allow to cool before assembling and icing.
12. Icing:
13. HBeat cream cheese, butter and vanilla on low until smooth.
14. Slowly add sugar, beating on high until fluffy.
15. Use icing between layers and on surface and sides of cake.
16. Enjoy.
Title: Goat Cheese Puddings
Ingredients:
- 2 heavy cream
- 3/4 vanilla bean
- 1 honey
- 1/4 lemon, zest of
- 1 eggs
- 2 sugar
- 2 cornstarch
- 1/2 unsalted butter
- 2 fresh lemon juice
- 10 1/2 salt
- 2 fresh raspberry
- 2
- 1/4
Instructions:
1. In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the 1/4 cup of honey and the lemon zest. Bring to a simmer.
2. Remove the saucepan from the heat, cover and let stand for 30 minutes.
3. Strain the milk, discarding the vanilla bean.
4. In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture.
5. Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.
6. Transfer the custard to a blender.
7. Add the goat cheese, butter, lemon juice and salt and blend until smooth.
8. Pour the custard into eight 3/4-cup ramekins and refrigerate until chilled, about 1 hour.
9. Top with raspberries and a light drizzle of honey and serve.
Title: Pastry Cream (Crème Patisserie)
Ingredients:
- 2 sugar
- 1/2 vanilla extract
- 1/2 salt
- 1/2 cornstarch
- 1/2
- 5
Instructions:
1. In a large saucepan, heat the Milk, Sugar, Vanilla and Salt to a gentle simmer, completely dissolving the Sugar. Stir frequently as Milk can easily scorch over high heat.
2. While the Milk mixture comes to a simmer, whisk together the Egg Yolks and Cornstarch in a large bowl until smooth.
3. Once the Milk mixture reaches temperature, slowly pour approximately half of it into the Egg mixture while whisking, tempering the Egg mixture. Return the saucepan to the stove and pour all of the tempered Egg mixture back into the saucepan.
4. With the saucepan over medium heat, return the mixture to a gentle simmer while whisking actively. Once it is simmering, continue to cook the Pastry Cream for two minutes, whisking constantly.
5. Chef's Note: It is important to monitor your heat. Boiling the Pastry Cream for a full two minutes in necessary to activate the starches, but you do not want to burn the mixture.
6. After two minutes, remove the saucepan from the heat. To cool the Pastry Cream, prepare a sheet tray by fully wrapping it with plastic wrap. Pour the Pastry Cream in a thin layer over the prepared sheet tray. Place another piece of plastic wrap directly on the surface of the Pastry Cream to prevent a skin from forming. Once the Pastry Cream has cooled to room temperature, place it in the refrigerator.
7. Storage: The Pastry Cream can be stored in the refrigerator for three to four days. It should not be frozen. Before using Pastry Cream that has been refrigerated, beat it with a paddle attachment for several minutes to make it smooth again.
Title: Raspberry Filled Cake With White Chocolate and Macadamias
Ingredients:
- 18 1/4 water
- 3 white chocolate chips
- 2 fresh raspberries
- 1 1/3
- 1
- 4
Instructions:
1. WHITE CAKE: Prepare three cake layers in three pans using one (18.25 oz box) Duncan Hines Classic White Cake mix, followiing package directions (1 1/3 cups water, 3 egg whites and 2 tablespoons canola oil); PLACE on racks; COOL completely.
2. RASPBERRY FILLING: Invert one cake layer on cake plate (flat-surface up); SPREAD top only with 1/3 cup seedless red raspberry jam, spreading to 1/4 inch of the cake edge; PLACE second cake layer, flat-side up over first layer; SPREAD top with 1/3 cup raspberry jam; PLACE third cake layer over second, rounded-side up; SPREAD top with remaining 1/3 cup raspberry jam.
3. WHITE CHOCOLATE FROSTING: Melt 11 oz white chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL. In a small mixing bowl beat remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD white chocolate chip mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).; FROST outside of cake, decorating in swirls.
4. GARNISH: Chop 1/2 cup macadamia nuts; SPRINKLE evenly over cake; DECORATE top of cake with fresh raspberries.
Title: Pecan Cake With Rum Frosting
Ingredients:
- 1/2 unsalted butter
- 1 pecans
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 brown sugar
- 1/2 granulated sugar
- 3 eggs
- 3/4 buttermilk
- 1 vanilla extract
- 1/4 butter
- 2 powdered sugar
- 2 heavy cream
- 1 rum
- 1/2 vanilla extract
- 1/4 pecan pieces
Instructions:
1. Heat oven to 350 degrees. Prepare an 8 inch square baking pan.
2. In a medium bowl mix together the 1 cup of finely ground pecans, flour, baking powder, baking soda, and salt. Set aside.
3. With an electric mixer beat 1/2 cup of the butter with the sugars until light and fluffy. Beat in eggs one at a time.
4. Gradually add the pecan mixture to the butter mixture mixing until just incorporated. Stir in the buttermilk and 1 teaspoon of the vanilla. Transfer the batter to pan.
5. Bake for 30 to 35 minutes or until golden brown and a toothpick inserted comes out clean. Cool for 10 minutes then transfer to a wire rack.
6. While the cake cools with an electric mixer beat the remaining butter with the powdered sugar until creamy and fluffy. Beat in the fum and vanilla. When cake has cooled spread on cake and sprinkle pecan pieces on top.
Title: Chocolate Chip Cake
Ingredients:
- 3/4 sugar
- 1/4 shortening
- 1/2 milk
- 1 egg
- 1/2 vanilla extract
- 12 flour
- 2 baking powder
- 2 table salt
- 1/2
Instructions:
1. Cream together sugar and shortening. Beat in milk, egg and vanilla.
2. In a bowl, combine chocolate chips with 1/4 cup flour. In another bowl, sift together remaining flour with baking powder and salt. Beat dry ingredients into wet ingredients. Fold in dusted chocolate chips by hand.
3. Grease a 13x9x2" baking pan. Pour batter into pan. Bake in preheated 350°F oven 40-45 minutes. Cool completely and dust with powdered sugar before slicing and serving.
Title: Salted Caramel Butterscotch Budino (Italian Pudding)
Ingredients:
- 1/4 granulated sugar
- 1 light corn syrup
- 3 water
- 1/4 heavy cream
- 2 unsalted butter
- 1 sea salt
- 1/2 pure vanilla extract
- 2 pure maple syrup
- 1/2 dark brown sugar
- 1/4 water
- 1 kosher salt
- 2 1/2 half-and-half
- 1 egg
- 2 cornstarch
- 3
- 1/4
Instructions:
1. Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 3 minutes), remove from the heat and carefully add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla and whisk to combine. Set aside and reserve.
2. Make the pudding: In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and-half until smooth.
3. In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a puddinglike texture, about 5 minutes.
4. Divide the pudding among four 8-ounce ramekins or small mason jars and top each with a quarter of the reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt and a dollop of whipped cream before serving.
Title: Essence of Vanilla
Ingredients:
- 3 vanilla beans
- 2 brandy
Instructions:
1. Put the vanilla shreds into a bottle with the brandy, and cork the bottle.
2. Shake the bottle occasionally, and in the course of three months<U+0092> time the essence will be ready for use.
Title: Sweet Potato Cinnamon Bundt Cake With Orange Glaze
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 2/3 brown sugar
- 1 egg
- 2 sweet potatoes
- 15 all-purpose flour
- 2 1/2 baking powder
- 1 1/2 baking soda
- 1 ground cinnamon
- 3 1/2 plain nonfat yogurt
- 1 vanilla
- 1 pecans
- 1/2 powdered sugar
- 1 lemon juice
- 2 lemons
- 1
Instructions:
1. Preheat oven to 350°F; spray a 10-inch fluted tube pan with nonstick cooking spray; set aside.
2. In a large bowl, beat together butter, granulated sugar, 1/3 cup brown sugar, egg, and egg whites until light and fluffy. Add sweet potatoes and mix well. In a medium bowl, combine flour, baking powder, baking soda, and 2 teaspoons cinnamon. Gradually add flour mixture to sweet potato mixture alternating with yogurt, beginning and ending with flour mixture. Add vanilla.
3. In a small bowl, combine pecans with remaining 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon.
4. Spread 1/3 of the batter into prepared pan. Sprinkle with half the pecan topping. Repeat layers, ending with final 1/3 of the batter. Bake for 40-45 minutes or until a toothpick, inserted, comes out clean. Cool in pan for 10 minutes. Invert onto serving plate.
5. In a small bowl, whisk together powdered sugar, orange juice, and lemon juice. Drizzle over warm cake. Garnish with lemon or orange wedges, if desired.
Title: Ciocia Helen's Chocolate Peanut Butter Bars
Ingredients:
- 1 butter
- 2 graham cracker crumbs
- 2 crunchy peanut butter
- 1 confectioners' sugar
- 12 chocolate chips
Instructions:
1. Mix butter, sugar, peanut butter, and graham cracker crumbs.
2. Pat into 9inx13in pan.
3. Melt chocolate bits and spread on top.
4. Refridgerate 20 minutes and cut into bars. (We cut ours small - 6 bars by 7 bars).
5. Store in refridgerator.
Title: Caramel Apple Cupcakes
Ingredients:
- 1/2 all-purpose flour
- 1/2 whole wheat flour
- 3/4 baking soda
- 1/8 salt
- 1/3 brown sugar
- 3 water
- 2 vanilla extract
- 2 apple
- 3/4 skim milk
- 1/3
- 2
- 4
Instructions:
1. Combine first four ingredients. Make a well in the center of the mixture. Combine apple juice, sugar, oil, water, and vanilla. Add to well in dry ingredients and stir until moistened. Fold in chopped apple.
2. Spoon batter into lined muffin pans filling 3/4 full. Bake at 375°F for 12-15 minutes or until toothpick comes out clean. Remove from pan immediately.
3. Combine milk and caramel candies in a small saucepan. Cook over medium low heat stirring constantly until candies melt. Drizzle glaze over cooled cupcakes.