lumicero/recipes-ing2inst huggingface dataset:
Title: Mocha Mousse Torte (Flourless)
Ingredients:
- 1 1/2 butter
- 12 bittersweet chocolate
- 4 granulated sugar
- 1 brewed coffee
- 1 eggs
- 7 powdered sugar
- ganache
Instructions:
1. Tools: 10" springform pan.
2. Preheat oven to 325 degrees F.
3. Cook first 5 ingredients in a saucepan over low heat, whisking constantly till smooth.
4. Remove from heat and let cool (about 15 minutes).
5. Whisk in beaten eggs slowly until fully incorporated.
6. Pour into a greased and floured 10" springform pan and bake for 50 minutes, or until toothpick inserted comes out clean.
7. Let cool completely in pan before removing sides.
8. Cover and chill at least 6 hours.
9. Garnish with fresh fruits, powder sugar, or chocolate ganache.
Title: Chocolate and Vanilla Chip Biscotti
Ingredients:
- 2 1/2 flour
- 1/3 baking powder
- 3 sugar
- 1/2 brown sugar
- 1/2 butter
- 1/4 margarine
- 3 eggs
- 1
Instructions:
1. Heat oven to 350 degrees Fahrenheit.
2. Spray cookie sheets with nonstick cooking spray.
3. In medium bowl, combine flour, cocoa and baking powder; mix well.
4. In large bowl, combine sugar, brown sugar and butter; beat until blended.
5. Add eggs; beat well.
6. Add flour mixture; mix well.
7. Stir in vanilla chips.
8. With sprayed hands, shape dough into three 7" rolls.
9. Place rolls 3" apart on sprayed cookie sheet; flatten each to 7" x 3" rectangle.
10. Bake at 350 degrees Fahrenheit for 22 to 28 minutes or until set and light golden brown.
11. Remove from cookie sheet; place on wire racks.
12. Cool 5 minutes.
13. With serrated knife, cut rectangles into 1/2" slices.
14. Arrange slices, cut side up, on ungreased cookie sheet.
15. Bake at 350 degrees Fahrenheit for 6 to 8 minutes or until top surface is slightly dry.
16. Turn cookies over; bake an additional 6 to 8 minutes or until top surface is slightly dry.
17. Remove from cookie sheets; cool 15 minutes or until completely cooled.
18. Store in tightly covered container.
19. NOTES : Ingredient substitution: Use semi-sweet or milk chocolate chips in place of the vanilla chips.
Title: Caramelized Pineapple and Mango
Ingredients:
- 20 butter
- 1/2 pineapple
- 1 mango
- 2 brown sugar
- 1 dark rum
Instructions:
1. Melt butter in frypan over moderately high heat.
2. Add fruit and cook and stir for 3 or 4 minutes till browned.
3. Add sugar and rum.
4. Cook and stir further 3 or 4 minutes till mixture thickens and caramelizes.
5. Cool for 30 minutes.
Title: Applesauce Pumpkin Cupcakes
Ingredients:
- 1 canned pumpkin
- 1 water
- 1/2 applesauce
- 1/3 eggs
- 3 nutmeg
- 1 cinnamon
- 1/2 powdered sugar
- 3 cream cheese
- 1 butter
- 2 vanilla
- 1
Instructions:
1. Combine all cupcake ingredients in a large mixing bowl and beat with a mixer until well blended.
2. Turn mixer on high and beat for 3 more minutes.
3. Line a muffin pan with 24 paper muffin cups.
4. Fill each cup about 3/4 full with the cupcake mix.
5. Cook in preheated 350 degree oven for 20 minutes or until a toothpick inserted into the cupcake comes out clean.
6. Allow to cool before removing from pan.
7. To make the frosting, combine all frosting ingredients in a large bowl and beat until smooth.
8. Frost cupcakes after they are completely cooled.
Title: Almond Spritz Press Cookies
Ingredients:
- 1 shortening
- 3/4 sugar
- 1 egg
- 2 1/4 salt
- 1/8 baking powder
- 1/4
- 1
Instructions:
1. Cream shortening, adding sugar in gradually.
2. Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of food coloring. Mix well. (NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff!).
3. Fill cookie press. Form cookies on ungreased cookie sheets using the tree plate. Decorate with tiny multi-colored sprinkles.
4. Bake at 400°F for 6-8 minutes. Cool just slightly and remove from cookie sheet to cooling rack. (If you wait too long, they will break when you try to move them.).
Title: Brown Sugar Angel Food Cake With Candied Citrus Slices
Ingredients:
- 1 1/4 cake flour
- 1 1/2 light brown sugar
- 14 cream of tartar
- 1 1/2 salt
- 1 lemon zest
- 2 creme fraiche
- 16 sugar
- 3 red grapefruit
- 1 navel orange
- 1
Instructions:
1. CAKE:.
2. Preheat oven to 350 degrees, stir together flour and 3/4 cup brown sugar, sift twice.
3. Put egg whites into a bowl of an electric mixer fitted with the wisk attachement. Beat on medium speed until foamy, add cream of tarter and salt. Raise speed to high, and beat until soft peaks form. Sprinkle half the remaining 3/4 cup brown sugar over the egg white mixture, and beat until combined. Sprinkle with remailing brown sugar over egg white mixture, and beat until stif, glossy peaks form.
4. Transfer egg white mixture to a large bowl. Fold in flour mixture in 3 batches, folding in the lemon zest with the last batch.
5. Spoon the batter into an ungreased 10-inch tube pan (not nonstick) with a removable bottom. Run a knofe through the batter to eliminate air pockets. Bake until cake is golden and springs back when lightly touched about 45 minutes.
6. Invert pan onto its legs or over a narrow-neck bottle. Let cool 1 hour. reinvert, and run a knife sides and tube to loosen; remove sides. Run a knofe along bottom of fo cake and remove from tube.
7. Place cake on serving platter. Cut slit in rind of candied citrus slices, then twist slices and place around bottom ifcake. reserve 1 slice for hole in center.
8. Put creme fraiche into a medium bowl. wisk until lightened. Transfer a little more than 1/4 cup into a pastery bag fitted with a large rose tip (such as Ateco No. 123). Decoratively pipe creme fraiche around top edge of cake. Place one citrice slice over the hole in top of the cake and pipe creme fraiche around it. serve remaining creme fraiche on the side.
9. CANDIED CITRUS SLICES:.
10. Cut a round of parchment paper to fit inside medium pot and set parchment paper aside.
11. Bring sugar and 3 cups water to a simmer in pot, stiring until sugar has desolved. When liqued is clear and bubbling, reduce heat to medium-low heat. Add citrus slices,arranging them in a slightly overlapping layer. Cover with the parchment paper round.
12. Place a cake pan on top of the parchment paper to keepslices submerged. Simmer (do not boil) until rinds are almosr translucent, about 40 minutes. Let cool completely in syrup. Candies citrus slices can be stored in syrup up to 1 week.
13. Line a baking sheet with parchment paper and set a wire rack over sheet. Transfer citrus to rack. Let stand until dry and slightly firm, about 8 hours.
Title: Easy Microwave Golden Syrup Pudding
Ingredients:
- 100 butter
- 100 caster sugar
- 2 eggs
- 100 self raising flour
- 1 vanilla
- 8 golden syrup
Instructions:
1. Cream butter and sugar in a large bowl.
2. Add the eggs and vanilla and beat again.
3. Sift in the flour and fold through.
4. Grease a 1 litre microwave safe bowl.
5. Add the syrup to the bowl and gently spoon the cake mixture over the top.
6. Cover bowl with cling wrap.
7. Place bowl on an upside down microwave safe plate and cook at 60% heat for 7 minutes.
8. Serve hot with ice-cream and cream.
Title: Dulce De Leche
Ingredients:
- 2 milk
- 800 caster sugar
- 2 vanilla extract
- 1/4 bicarbonate of soda
Instructions:
1. Combine all ingredients in a large heavybase saucepan & stir over medium heat until sugar is dissolved.
2. Bring to the boil then reduce the heat and simmer gently for 1.5 hours stiring every 15 minutes. Skim off any foam that is on the surface
3. The mix should have thickened and changed colour.
4. For the next hour stir the mix every 5 minutes. A thin caramel will form as the time passes.
5. For the last 30 minutes stir constantly. The caramel should be as thick as jam when a teaspoon of it is left in the fridge for 2 minutes.
6. Continue to cook until this consistency is reached.
7. Strain through a sieve and cool.
8. Store in the fridge for up to 4 weeks.
Title: Pumpkin Pecan Layer Cake
Ingredients:
- 2 pecans
- 1 butter
- 3/4 pumpkin
- 1 butter
- 1 eggs
- 1/4 powdered sugar
- 4 butter
- 3 cream cheese
- 2/3 vanilla
- 4 pecan halves
- 2
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. In large bowl, mix crushed wafers, chopped pecans and 3/4 cup butter.
3. Beat at medium speed until crumbly; about 2 minutes.
4. Divide mixture into 3 equal portions.
5. Press each portion into one of three greased and floured 9-inch round cake pans.
6. Using the same bowl, combine the cake mix, pumpkin, 1/4 cup butter and eggs.
7. Beat at medium speed until well mixed.
8. Spread 1 3/4 cup batter over crumbs in each pan.
9. Bake for 20-25 minutes or until toothpick inserted in middle comes out clean.
10. Cool for about 5 minutes; remove from pans onto cooling racks until cooled completely.
11. In bowl combine cream cheese, butter, powdered sugar and vanilla.
12. Beat at medium speed until light and fluffy.
13. On serving plate, layer 3 cakes (nut side down) with 1/2 cup filling spread between each layer.
14. Frost SIDES of cake only with remaining frosting.
15. Spread caramel topping over top of cake, drizzling some over the frosted sides.
16. Arrange pecan halves in rings on top of cake.
17. Store in refrigerator.
Title: Cool Whip Cookies
Ingredients:
- 1 egg
- 4 Cool Whip
- 1 powdered sugar
Instructions:
1. Preheat oven to 350.
2. Combine Egg and CoolWhip (do not over beat).
3. Add cake mix and beat well.
4. Roll into small balls.
5. Roll balls in powder sugar.
6. Place on baking sheet and criss cross cookies with fork.
7. Bake for 11 to 13 minutes.
Title: Chocolate Mint Cookies (Copycat)
Ingredients:
- 1 1/2 chocolate
- 1/4
- 72
Instructions:
1. Melt chocolate, I do it in the microwave 1 minute at a time, stirring after each minute, until chocolate is almost melted, then stir until completely melted.
2. Add peppermint oil.
3. Drop crackers 1 at a time into chocolate, coating all sides, I use toothpicks and try to grab the little holes in the crackers, but sometimes its just as easy to use your fingers.
4. Place on wax paper to harden.
5. Store airtight.
Title: Spiral Yam Mooncakes
Ingredients:
- 740 sugar
- 130 salt
- 140 all-purpose flour
- 1/4 powdered sugar
- 2 -3 water
- 230 cake flour
- 28 shortening
- 70
- 175
- 80
- 1 -2
Instructions:
1. Place mashed yam in a pan/wok.
2. Add salt, sugar (Note 2) and oil gradually into yam paste, a small portion at a time.
3. Keep stirring at all times.
4. Cook until the paste leaves the sides of the wok clean when stirred.
5. Set aside to cool.
6. Measure 640g of yam paste for mooncakes with no yolks, OR 480g for mooncakes with yolks.
7. Add melon seeds (if using) and mix well.
8. Divide into 8 equal portions (Pic. 1) and roll each into a ball.
9. Wrap an egg yolk into each ball (if using yolks).
10. To prepare water dough: Sift flour and icing sugar into a mixing bowl.
11. Make a well in the middle and gradually pour in the corn oil and water.
12. Mix well and lightly knead for about 1 minute until a non-sticky dough is formed.
13. Leave the dough aside and go on to prepare oil dough.
14. To prepare oil dough: Sift flour into another mixing bowl.
15. Mix shortening with flour well.
16. Do not knead this dough (Note 3).
17. Divide water and oil dough into 4 portions (Pic. 1).
18. Each water dough should weigh 100g while each oil dough should weigh 67g (Note 4).
19. On a lightly floured surface, roll out a water dough.
20. Wrap an oil dough with this water dough (Pic. 2) to form a ball (Pic. 3).
21. Use a rolling pin to roll out the dough in Step 6 as shown in Pic.
22. 4 (Note 5).
23. Roll as swiss-roll (Pic. 5).
24. Give the dough a quarter turn and roll out the dough length wise again.
25. Roll as swiss-roll (Pic. 6-7).
26. Divide it into 2 equal portions (Pic. 8).
27. Repeat the same procedure for the remaining water and oil doughs.
28. These pastry skins are ready to be used.
29. Lightly flour (using cake flour) the working surface.
30. With the cut side face down, roll out the dough such that the edges are thinner than the centre (Pic. 9).
31. Wrap yam paste ball and seal the edges (Pic. 10, Note 6).
32. Repeat to shape remaining mooncakes.
33. Place mooncakes on a baking tray lined with grease-proof baking sheet.
34. Bake in a preheated oven at 180 degC for 25-30 minutes or until cooked (Pic 11).
35. Transfer mooncakes to a wire rack and let cool.
Title: Cranberry Pecan Tarts
Ingredients:
- 24 eggs
- 3 corn syrup
- 1 granulated sugar
- 1 butter
- 2 vanilla
- 1 fresh cranberries
- 3/4 dried cranberries
- 3/4 pecans
Instructions:
1. Preheat oven to 350°.
2. Beat eggs lightly in mixing bowl.
3. Add sugar, syrup, melted butter and vanilla, mixing until blended.
4. Sprinkle cranberries and pecans in tart shells, dividing evenly.
5. Pour filling on top, filling two-thirds full.
6. Bake for 20 to 25 minutes or just until set and golden.
7. Ideal for freezing.
Title: Spicy Banana Fritters (Zitumbuwa)
Ingredients:
- 1 1/2 flour
- 2 baking powder
- 1 powdered sugar
- 1 brown sugar
- 1 ginger
- 1 cinnamon
- 1/4 salt
- 1/2 evaporated milk
- 1 egg
- 3 bananas
- 1/2 lemon juice
- pine nuts
- cinnamon
- sugar
Instructions:
1. Measure, sift and mix all dry ingredients.
2. Combine milk and egg yolk, add to dry ingredients.
3. Fold in the mashed bananas, egg white and pine nuts.
4. Batter should have consistency to be dropped by teaspoonful in hot oil.
5. Pour enough oil into skillet to a depth of 1 inch.
6. Test heat of oil[approximately 375°].
7. Drop by spoonfuls as many as pan will hold.
8. Turning as it browns,cook about 5 minutes.
9. Drain on paper towels.
10. Sprinkle with cinnamon and sugar, keep warm and just before serving top with ice cream.
Title: Ginataan (Sweet Potatoes in Coconut Milk)
Ingredients:
- 1 1/2 sweet potatoes
- 1 banana
- 2 water
- 1/3 water
- 2 coconut milk
- 14 light coconut milk
- 1/2 sugar
Instructions:
1. Wash and peel sweet potatoes and cut into 1-1/2 inch pieces. Keep cut potatoes under water in a prep bowl while you are preparing so they don't discolor.
2. Drain potatoes and transfer to a large saucepan. Add the sliced Saba. Pour in 2 cups water and bring to boil over medium-high heat. Cook until the potatoes are fork-tender.
3. While potatoes and Saba are cooking, make the bilo bilo: In a small bowl, mix together the Mochiko flour and 2 tablespoons of water. Add more water as needed to make a dough that is not too sticky, not too dry. Roll into marble-size balls and set aside.
4. When potatoes are done, lower the heat to medium and gently drop the balls in the simmering water. They are fully cooked when they float to the top.
5. When the last ball floats, gently stir in the coconut milk and sugar to the mixture. Stir carefully so you don't break up the potatoes. Simmer for 5 minutes, then ladle into bowls and serve warm.
6. Store leftovers in fridge; reheat before serving.
Title: Malted Milk Ball Cupcakes
Ingredients:
- 1 water
- 1 eggs
- 1/4 butter
- 1 1/4 powdered sugar
- 1/3 milk
- 3
- 1/4
- 2
- 1
- 2
- 1 2/3
Instructions:
1. Heat oven to 350 degrees. Place paper baking cup in each of 24 regualr size muffin cups.
2. In a large bowl, mix cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder.
3. Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide bater evenly among muffin cups.
4. Bake 18 to 23 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan to wire rack. Cool completely, about 30 minutes.
5. In a medium bowl, beat all frosting ingredients except malted milk balls on medium spped until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls.
Title: Delicious and Healthy Chocolate Pudding
Ingredients:
- 2 cornstarch
- 2/3 nonfat milk
- 2 low-fat milk
- 2 1/4 Splenda granular
- 1/2 sugar
- 1/8 salt
- 1 vanilla extract
- fresh strawberries
- mint leaf
Instructions:
1. Lightly beat egg whites in a small bowl.
2. In a large bowl, mix together cocoa and cornstarch.
3. Add 3/4 cups of the milk and whisk mixture until it's smooth.
4. In a large saucepan, mix together the rest of the milk, the Splenda and the salt.
5. Bring to a boil over high heat, whisking continuously.
6. Remove from heat.
7. Whisk the cocoa mixture into the milk mixture.
8. Bring to a boil over medium-high heat.
9. Boil for 2 minutes while whisking continuously.
10. Remove from heat.
11. Slowly whisk 1 cup of the hot cocoa mixture into the egg whites.
12. Pour this mixture back into the pan and cook over medium-high heat, whisking continuously.
13. and being careful not to allow the mixture to boil.
14. Remove from heat.
15. Add vanilla.
16. Mix well.
17. Pour into 4 serving dishes.
18. Cool to room temperature.
19. Cover with waxed paper that has been cut to fit the serving dishes (this prevents the pudding from getting a skin).
20. Refrigerate for 1 hour.
21. Garnish with berries, mint leaves and cocoa.
Title: Stone Cream
Ingredients:
- 1 gelatin
- 1/4 vanilla extract
- 3 sherry wine
- 3 lemon
- 1 sugar
- 1
Instructions:
1. Sprinkle the gelatin over the cream and heat slowly until gelatin has dissolved.
2. Add the vanilla extract.
3. Let this cool down for about 15 minutes,.
4. Place a deep glass bowl on the kitchen floor on a layer of newspaper.
5. Place in the glass bowl the apricot jam to cover the bottom, the wineglass sherry, and the juice and grated rind of the lemon.
6. Climb up on the stepladder and carefully pour the cream into the glass dish from as high as you can.
7. Place the dish in the refrigerator overnight.
8. The next day the dish will be aerated and bubbly, and ready to serve.
Title: Passed Down Fredericksburg Fresh Peach Cobbler
Ingredients:
- 1/2 butter
- 1 sugar
- 1 flour
- 1 baking powder
- 1/2 salt
- 3/4 milk
- 3 brown sugar
- 1/2 - 1 pecans
- 1/2
Instructions:
1. Melt butter until slightly brown Pour into an 8-by-12-inch baking dish.
2. Mix sugar, flour, baking powder, salt, and milk.
3. Pour into melted butter.
4. Do not stir.
5. Cover top of batter with peaches.
6. Do not mix.
7. Cover top of peaches with brown sugar.
8. Bake at 350 degrees for 40 to 45 minutes or until golden brown.
Title: Apricot Almond Biscotti
Ingredients:
- 1 unsalted butter
- 1 icing sugar
- 1 egg
- 1 vanilla
- 2 1/4 all-purpose flour
- 1/4 fine salt
- 1 chocolate
- 1
- 4
Instructions:
1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. Cream butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in apricots and nuts. Divide dough in half and shape into 2 logs. Place on a parchment-lined baking sheet.
3. Bake at 325°F for 25 minutes and let cool for 20 minutes. Reduce oven temperature to 300°F Slice cookies on the bias into 1/2-inch wide biscotti and return to baking sheet. Bake for 15 to 20 minutes, until just lightly browned around the edges.
4. When cookies have cooled, dip half in melted chocolate.
Title: Pumpkin Bars With Cream Cheese Icing
Ingredients:
- 4 eggs
- 1 white sugar
- 2 pumpkin puree
- 1 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1/2 ground cinnamon
- 2 ground ginger
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 cream cheese
- 1 confectioners' sugar
- 1 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan.
2. In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before cutting into bars.
4. To make the frosting In a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Option: Add chopped walnuts on the top as a garnish.
Title: Gooey Chocolate Caramel Brownies
Ingredients:
- 1 margarine
- 1 marshmallow creme
- 1/4 pecans
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Coat a 13x9x2-inch pan coated with nonstick cooking spray.
2. In a mixing bowl, mix together cake mix, 1/2 cup sweetened condensed milk, and margarine.
3. Pat two-thirds of batter into bottom of pan (batter's stiff and sticky). Bake for 10 minutes.
4. In a mixing bowl, mix remaining sweet condensed milk and marshmallow creme. Stir in peanut butter morsels and peanuts.
5. Carefully spread mixture evenly over partially baked brownie layer. Drop remaining batter by spoonfuls over marshmallow mixture.
6. Bake for 25 to 30 minutes. Cool completely before cutting.
Title: Buttery Mint Cookies
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 milk
- 2 all-purpose flour
- 1/4
- 2
Instructions:
1. In a big bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
2. Add in sugar; beat until combined.
3. Beat in egg yolks, milk, and mint extract until combined.
4. Beat in as much of the flour as you can with the mixer; stir in any remaining flour with a wooden spoon; cover and chill dough about 2 hours or until easy to handle.
5. Shape dough into 1-inch balls; place on ungreased cookie sheet.
6. If desired, flatten cookies with the decorative bottom of a glass dipped in colored sugar.
7. Bake at 350° for 8-10 minutes or until edges begin to brown; transfer cookies to a wire rack and let cool.
Title: Pear Bundt Cake
Ingredients:
- 3 1/4 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/4 nutmeg
- 1 cinnamon
- 1 1/2 granulated sugar
- 1/4 butter
- 2 eggs
- 1/2 unsweetened applesauce
- 2 vanilla extract
- 1 1/4 2% low-fat milk
- 1 1/2 pears
Instructions:
1. Preheat over to 350°F Grease a 10-inch bundt pan well, brushing it with melted butter or nonstick cooking spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg and cinnamon.
3. In a large bowl, using an electric mixer, cream together butter and sugar until fluffy. It will look sandy when well-combined. Beat in eggs, one at a time, followed by pear/apple sauce and vanilla extract.
4. Working in two or three additions, alternately add flour mixture and milk to the sugar mixture. Stir only until just combined, then gently stir in the diced pears.
5. Pour into prepared pan and bake for 60 minutes, or until a tester comes out clean and the cake springs back when gently pressed.
6. Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool.
7. Dust with powdered sugar before serving.
Title: Baked Apple Custard
Ingredients:
- 2 fructose
- 2 arrowroot
- 2/3 vanilla extract
- 1 apple
- 1
Instructions:
1. Preheat oven to 325°F
2. Whisk all ingredients except for the apple together until smooth. Divide apple slices into the bases of 2 heat-proof ramekins. Pour custard mix over the top. Bake in oven for 30 minutes or until custard is set and golden on top.
Title: Shenandoah Valley Apple Cake
Ingredients:
- 3 sugar
- 1 sugar
- 2 eggs
- 2 vanilla
- 1/2 flour
- 3 baking soda
- 1 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2 tart apples
- 3
- 1/2
Instructions:
1. Preheat oven to 325 degrees F.
2. Grease pan and shake sugar in it until the sides and bottom are well coated.
3. Combine oil and sugar until well blended.
4. Add eggs, beating well after each addition.
5. Mix in vanilla.
6. In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
7. Slowly add flour mixture to the sugar mixture.
8. Add the apples and nuts.
9. Pour batter into pan and bake at 325 degrees for 1 hour and 45 minutes.
10. **Note: You may notice that this batter will be quite thick.
Title: Fudgy Chocolate Glaze
Ingredients:
- 3 butter
- 3 light corn syrup
- 1 water
- 1
Instructions:
1. In a small saucepan, combine butter, light corn syrup and water.
2. Cook over medium heat, stirring constantly, until mixture begins to boil.
3. Remove from heat; add chocolate chips, stirring until melted.
4. Cool to room temperature.