lumicero/recipes-ing2inst huggingface dataset:
Title: No Sugar, No Fat Chocolate Mousse, 100 Calories Per Serving
Ingredients:
- 4 fat-free sugar-free instant chocolate pudding mix
- 4 Splenda sugar substitute
- 2 cream of tartar
- 1 3/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In one bowl, mix together dry pudding mix, unsweetened cocoa, Splenda, and oat flour. Add the milk and whisk 2-3 minutes until pudding mixture thickens.
3. In another bowl, beat egg whites till they start to become foamy. Add the cream of tartar, continue beating until whites "peak.".
4. Fold together egg whites and puddig, pour mousse into 4 individual cups, and bake for 13 minutes.
5. 100 calories per serving! Garnish with fruit & sugar-free fat-free whipped topping if desired.
6. P.S. This recipe isn't only "guilt-free" (frequent misnomer) -- it's fantatstically good for you. Unsweetened cocoa can: hyper-boost your antioxidant levels; slow the aging process; prevent viruses (flu, common cold); lower your blood pressure; help prevent cancer, strokes, heart attacks & complications of diabetes; AND produce that endorphinny good feeling (relaxing artery walls, increasing a sense of optimism *like a mood altering drug*) that helps you stick to a diet, lose the weight which overwhelmingly causes those diseases.
7. To your health!
Title: My Mincemeat
Ingredients:
- 1/2 beef
- 1 granny smith apple
- 1/2 raisins
- 3/4 golden raisin
- 1/2 dried currant
- 1/4 candied citron peel
- 1/4 quick-cooking tapioca
- 1 butter
- 1 sugar
- 1/2 dry sherry
- 6 brandy
- 1/4 molasses
- 2 ground cinnamon
- 2 ground nutmeg
- 1 ground mace
- 1/2 fresh cracked pepper
- 1/2
- 1/8
Instructions:
1. Combine all in a crockpot.
2. Cover. Cook on low for 10 hours.
Title: Almond Tart or Tartlets With Fruit
Ingredients:
- 110 butter
- 110 caster sugar
- 110 raspberries
- 290 kiwi fruit
Instructions:
1. Cream butter, sugar and ground almonds together. Put a teaspoon of the mixture into 24 shallow patty tins.
2. Bake at 180C for 20 – 30 minutes approx or until golden brown. The tart or tartlets are too soft to turn out immediately, so cool in tins for about 5 minutes before removing from tins. Do not allow to set hard or the butter will solidify and they will stick to the tins. If this happens pop the tins back into the oven for a few minutes so the butter melts and then they will come out easily. Allow to cool on wire rack.
3. Just before serving, arrange fruit on the base. Glaze with jelly (red for red fruit, apricot for green or yellow fruit).
4. Decorate with rosettes of whipped cream.
Title: Sweet Potato & Orange Pound Cake
Ingredients:
- 1 unsalted butter
- 2 granulated sugar
- 4 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 2 baking powder
- 1 ground cinnamon
- 1/2 baking soda
- 1/4 salt
- 1/4 ground nutmeg
- 2 sweet potatoes
- 1 orange zest
- 1 powdered sugar
- 2 orange zest
- 4
Instructions:
1. FOR THE CAKE: Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan.
2. In a large mixing bowl, cream butter & sugar until light & fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in the vanilla.
5. In another bowl, whisk together flour, baking powder, cinnamon, baking soda, salt & nutmeg, then add this flour mixture to the butter mixture, a cup at a time, & alternating the flour mixture additions with a cup of sweet potato additions. BEFORE COMPLETELY MIXED, add the tablespoon of orange zest, & mix just until combined in a stiff batter.
6. Pour batter into the prepared pan & bake 50-60 minutes or until a toothpick inserted near the center comes out clean.
7. Remove from the oven & cool for 10 minutes before removing cake from the pan & placing the cake on a wire rack to cool completely.
8. FOR THE GLAZE: In a small bowl, combine powdered sugar, 1 teaspoon of orange zest & enough juice to achieve an acceptable consistency.
9. Drizzle over the cooled cake.
Title: Coconut Whipped Cream - Sugar Free
Ingredients:
- 3/4 Equal sugar substitute
- 1/2 vanilla
- 1
- 1/4
Instructions:
1. Combine all ingredients in a chilled bowl.
2. Whip cream until thick but still glossy. (Do not overbeat).
3. Serve on top of any flavor sugar free jello!
Title: Butter Frosting for Sour Cream Cut-Outs
Ingredients:
- 1/3 butter
- 4 powdered sugar
- 1/4 salt
- 2 -3 vanilla
- 1
Instructions:
1. Cream butter. Add remaining ingredients. Beat until frosting is smooth.
2. Add food coloring in separate bowls or cups.
Title: Glittering Lemon Sandwich Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 - 2/3 cornstarch
- 1/4 salt
- 1 unsalted butter
- 1/2 confectioners' sugar
- 1 lemon zest
- 1 vanilla
- 1 white sugar
- 1 confectioners' sugar
- 1 lemon zest
- 2 fresh lemon juice
- 1/4 light corn syrup
- unsalted butter
Instructions:
1. Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, cornstarch, and salt.
3. Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
4. Put sanding sugars in different bowls. Roll a scant tsp of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
5. Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
6. Form and bake more cookies on second baking sheet.
7. Make Filling and Sandwich Cookies: Beat butter then add all other filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
8. Turn over half of cookies and pipe about 1/2 tsp filling on flat side of each. Sandwich with remaining cookies, pressing gently.
Title: Chocolate Crescent Roll
Ingredients:
- 3 flour
- 3 sugar
- 1 1/2 cinnamon
- 1 butter
- 1 chocolate chips
- 2/3 chocolate chips
- 1/3 butter
- 1/4
- 1/2
Instructions:
1. Heat oven to 375ºF.
2. In small bowl, combine flour, sugar and cinnamon.
3. Cut in 1 tablespoon butter until crumbly; set aside.
4. Unroll crescent dough; firmly press perforations to seal.
5. Sprinkle with 2/3 cup chocolate chips, nuts and 3/4 of the streusel mixture.
6. Starting at long side, roll up the dough; pinch edge to seal.
7. Place in greased pan; I use a regular-sized loaf pan.
8. Brush with melted butter; sprinkle with remaining streusel.
9. Bake at 375°F for 30 to 40 minutes or until deep golden brown.
10. Cool 10 minutes.
11. While cooling, melt remaining 1/3 cup chocolate chips, and spread or drizzle on top of crescent roll.
12. Serve warm.
Title: Shana's Blackout Cookies
Ingredients:
- 2 eggs
- 2 sugar
- 1 vanilla extract
- 1/4 flour
- 1 baking powder
- 1 salt
- 1 confectioners' sugar
- 3/4
- 1/4
- 1/2
Instructions:
1. Melt the chocolate in the top of a double boiler set over simmering water;
2. set aside to cool slightly.
3. Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside.
4. Whisk together the flour, baking powder and salt in a large bowl.
5. Add chocolate mixture to flour mixture, stirring until well combined. Cover;
6. refrigerate at least 3 hours.
7. Heat oven to 350 degrees.
8. Spread confectioners' sugar on a plate; set aside.
9. Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or
10. parchment-lined cookie sheet 2 inches apart.
11. Bake until edges are firm, about 10
12. minutes per batch.
13. Remove cookies to a wire rack; cool.
14. Note: Chocolate extract is available at shops such as The Spice House and Fox &
15. Obel in Chicago.
Title: Harvest Chocolate Pumpkin Cake
Ingredients:
- 1 cream cheese
- 1/2 powdered sugar
- 1/2 pumpkin
- 1/2 ground cinnamon
- 1/8 ground nutmeg
- 1/4 vanilla extract
- 1/2 eggs
- 4 sugar
- 3/4 vanilla extract
- 1 all-purpose flour
- 1/2 baking soda
- 1/3 baking powder
- 1/2 salt
- 1/4 water
- 1/2 butter
- 1/3 water
- 2 powdered sugar
- 2 vanilla extract
- 2
- 3/4
- 1/2
Instructions:
1. Pumpkin Filling:
2. Beat cream cheese with powdered sugar.
3. Beat in pumpkin, cinnamon, nutmeg, and vanilla.
4. Slowly add whipping cream, beating until slightly thickened.
5. Refrigerate about 2 hours.
6. Cake:
7. Heat oven to 375 degrees.
8. Line jellyroll pan or baking pan with sides, 15 1/2 x 10 1/2 x 1", with foil.
9. Generously grease foil.
10. Beat egg whites in large bowl on high speed of mixer until soft peaks form.
11. Set aside.
12. Beat egg yolks and vanilla in medium bowl 3 minutes; gradually add remaining 1/4 cup sugar, beating 2 additional minutes.
13. Combine dry ingredients; add to yolk mixture alternately with water, beating on low speed just until smoothe.
14. Gradually add chocolate mixture into beaten whites with rubber spatula until well blended.
15. Spread batter evenly in prepared pan.
16. Bake 12-15 minutes or until top springs back when touched lightly.
17. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar.
18. Carefully peel off foil.
19. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely.
20. Carefully unroll cake; remove towel.
21. Spread cake with filling; reroll without towel.
22. Glaze:
23. Melt butter in a small saucepan over low heat; add cocoa and water, stirring until smooth and slightly thickened.
24. Do not boil.
25. Remove from heat; cool slightly.
26. Gradually add powdered sugar and vanilla, beating with whisk until smooth.
27. Makes about 1/2 cup.
28. Spoon glaze over top of rolled cake.
29. Regrigerate until just before serving.
30. Cover and refrigerate any leftover.
Title: Cranberry Upside - Down Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 cranberries
- 1 1/3 sugar
- 4 brown sugar
- 2 1/2 butter
- 1 walnut halves
- 1/2
- 1
Instructions:
1. Preheat oven to 350'.
2. Slice stick of butter into thin pieces.
3. Distribute evenly in bottom of 9" by 12" pan.
4. Sprinkle walnuts over butter.
5. Mix white & brown sugars with cranberries, then spread evenly over walnuts.
6. Follow directions on cake box to prepare cake mixture, then pour mixture over cranberries.
7. Bake 40-50 minutes, or when toothpick inserted comes out clean.
8. Let cool 10 minutes, then loosen edges from pan with a knife, & turn over onto pie plate.
9. Serve with whipped cream or vanilla ice cream.
Title: Divvies Chocolate Cupcakes
Ingredients:
- 1 1/2 cake flour
- 3/4 sugar
- 1/4 cocoa powder
- 1 baking soda
- 1/2 salt
- 5 white vinegar
- 1 pure vanilla extract
- 1 water
- 1 1/4 confectioners' sugar
- 1 3/4 salt
- 1/2 pure vanilla extract
- 1/8
- 1/2
- 1
Instructions:
1. CAKE: Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
4. Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
5. Immediately remove cupcakes from muffin tin and transfer to a wire rackso the water can evaporate and your cupcakes will not be soggy. Let cool completely before frosting.
6. FROSTING: In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
7. Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.
Title: Maple Date Pockets
Ingredients:
- 1 dates
- 1/4 sugar
- 1/4 maple syrup
- 10 water
- 1/2 butter
- 1/2 brown sugar
- 1 eggs
- 1 egg substitute
- 1 1/4 vanilla
- 1 1/2 rolled oats
- 1/4 whole wheat pastry flour
- 1/2 baking soda
- salt
Instructions:
1. To prepare the maple date filling, add all ingredients to a small saucepan and bring to a boil. Immediately, reduce to a low simmer and cook stirring often and taking care that the filling does not scorch. As the dates soften, break them up using the back of a wooden spoon. The filling will be done when the water has evaporated and you can draw the filling into a pile and it will stay without running back down.
2. Preheat oven to 350 degrees (175c) .
3. To make the cookie dough, cream the butter and brown sugar together. Add the egg and vanilla and continue to beat until light and fluffy.
4. Take the oats and place in a food processor, mini chopper or blender, pulse a few times until you get coarse crumbs. Do not blend so much you end up with oat flour. In a separate bowl, combine the oats with the pastry flour, salt, and baking soda.
5. In halves, add the dry mix to the wet using your mixer. The last half will be quite stiff and should even form a ball. Chill the ball for 15 minutes.
6. Roll out dough until quite thin. Since these have a top and bottom you will skill have enough cookie in each bite. Using a cookie cutter you can cut out 1 1/4 to 1/12 inch circles. Place half the circles onto the baking sheet, topping each with a rounded teaspoon of the date filling. Top with another circle and press around the edges and even give the top a light pat. (Since I'm never quite sure of the exact yield when I get close to the end of the dough I make just 1 or 2 at a time so there are definitely enough tops to match the bottoms.)
7. Alternately, you can use a larger cutter, about 1 1/2 - 2 inches, and place the just off center and fold over for lovely crescent shaped cookies.
8. Bake for 10-12 minutes. Remove from oven and place on cooling rack to cool. Warning: filling is VERY hot when first taken from oven. Use caution if you decide not to wait.
Title: Phaldari Phirni
Ingredients:
- 1 milk
- 1/2 green cardamoms
- 150 rice
- 150 water
- 100 sugar
- 2 saffron
- 3 -4 strawberries
- 1 strawberry
Instructions:
1. Firstly, prepare the rice paste in a mixie by grinding together 150gms rice and 150 gms.
2. water.
3. Keep aside.
4. Bring milk to a boil.
5. Add powdered green cardamom and stir well.
6. Add rice paste, sugar and saffron that has been dissolved in water.
7. Stir well.
8. Cook till the sugar is dissolved and the rice is cooked.
9. Pass through a sieve into another bowl.
10. Mix well and cool.
11. Keep aside.
12. Put the chopped strawberries in a bowl (traditionally, in India, earthen"sakoras" are used).
13. Pour the above prepared phirni over these.
14. Chill the phirni in order to allow it to set.
15. Chop a strawberry in the shape of a fan and garnish the chilled and set phirni with this.
16. Serve chilled.
Title: Ambrosia Bites Cookies Copycat Taste of Home
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 lemon peel
- 1 vanilla extract
- 1 unbleached all-purpose flour
- 2 quick-cooking oats
- 1 1/2 baking soda
- 1 1/2 salt
- 1 baking powder
- 1 walnuts
- 1 raisins
- 1 dates
- 1 flaked coconut
- 1
Instructions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, peels and vanilla. Combine the flour, oats, baking soda, salt and baking powder; gradually add to creamed mixture until well blended. Stir in remaining ingredients.
2. Drop by heaping tablespoonfuls 3 inches apart onto ungreased baking sheets. Bake at 375*F. for 8-10 minutes or until golden brown. Remove to wire racks to cool.
3. My Note: These cookies just blew everyone away that tasted them. With every bite you are able to something different. I made these as gifts and now it's time for the holidays and I am getting requests for them and the recipe!
Title: Swedish Delicacies
Ingredients:
- 1 3/4 flour
- 1/2 salt
- 3/4 baking powder
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 1/2
- 1
Instructions:
1. Sift the flour, salt, and baking powder together and set aside.
2. Blend the butter, shortening and vanilla. Beat the sugar in gradually.
3. Add the flour mixture, almonds, and chocolate.
4. Shape on waxed paper in 2 9" rolls. Roll up. Chill several hours or overnight.
5. Preheat oven to 375°F
6. Unroll. Cut in 1/8" slices. Place on ungreased cookie sheet.
7. Bake at 375 F for 8 to 10 minutes.
Title: Commander's Palace White Chocolate Mousse
Ingredients:
- 1 fresh raspberry
- 1/4 sugar
- 1/4 brandy
- 6 white chocolate
- 1 1/2 heavy cream
- 1/4 confectioners' sugar
- 8 cream of tartar
- 1/2 granulated sugar
- 1/4 heavy cream
- 2 dark chocolate
Instructions:
1. Make the raspberry sauce:
2. In a saucepan, combine the raspberries and the sugar.
3. Bring to a boil, reduce to a simmer, and cook for two minutes.
4. Flame with the brandy and stir until the flame is extinguished.
5. Pour sauce through a fine sieve and reserve.
6. Prepare the mousse:
7. Slowly melt the chocolate in a double boiler over very low heat.
8. Whip the one and a half cups of heavy cream until soft peaks form.
9. Add confectioner's sugar and whip until stiff peaks form.
10. Whip the egg whites in a bowl with the cream of tartar, gradually adding the granulated sugar until stiff peaks form (do not overbeat).
11. When the melted chocolate has cooled slightly, add the two tablespoons of heavy cream and stir to achieve a pouring consistency.
12. Slowly add the chocolate mixture to the whipped cream, folding gently.
13. Then, fold the egg whites and the chocolate/cream mixture together.
14. To serve, spoon 2 tablespoons of raspberry sauce into the bottom of each of six large-bowled wine glasses (or martini or margarita glasses).
15. Spoon the mousse over the sauce.
16. Chill for at least two hours.
17. Garnish with shaved semisweet dark chocolate.
Title: Lemon & Mixed Berry Souffle Pudding (Low Cal/Sugar/Fat)
Ingredients:
- 150 mixed berries
- 3 eggs
- 1 Splenda sugar substitute
- 1 skim milk
- 1/2 self-raising flour
- 1/4 lemon juice
- 30 lemon rind
- 2 water
Instructions:
1. Preheat oven to 180°C
2. Spray 4 1-cup gratin dishes or 3 1-cup souffle dishes with cooking spray/Pam.
3. Using an electric mixer, beat egg-yolks & half the Splenda together until thick & creamy.
4. Stir in skim milk, flour, lemon juice, apple sauce & (optional) rind.
5. In another bowl, beat egg whites until soft peaks form.
6. Gradually add other half of Splenda, continually beating until mixture is thick & glossy.
7. Carefully fold egg-yolk lemon mixture through egg whites with a wooden spoon. Do not overmix -you want to keep this light & fluffy.
8. Scatter mixed berries evenly between the dishes & top with equal amounts of the prepared mixture.
9. Place dishes in a large baking pan & add enough just-boiled water to come halfway up sides of the dishes.
10. Bake 35-40 minutes or until puddings are lightly browned & firm to touch.
Title: Banana Coconut Chia Pudding
Ingredients:
- 2 skim milk
- 4 banana
- 1 unsweetened dried shredded coconut
- 1/2 vanilla extract
- 1 cinnamon
- 1 berries
- mint leaf
Instructions:
1. Place milk and chia seeds in a saucepan and heat over medium heat to a low simmer, stirring occasionally with a whisk.
2. When the mixture begins to thicken, stir in all the remaining ingredients except for the garnishes and simmer for 5 to 10 minutes, stirring occasionally.
3. Divide into four serving dishes and cool for at least an hour in the refrigerator. Garnish just before serving.
Title: Instant Rice Pudding
Ingredients:
- 1 instant vanilla pudding
- 1 raisins
- 1/2 milk
- 4
Instructions:
1. Combine all ingredients in a bowl.
2. Cover and microwave on high for 5 minutes.
3. Stir.
4. Microwave uncovered on high for 10 minutes.
5. Serve warm with cinnamon and cream/whipped cream if desired.
Title: Cheaters Jelly Slice
Ingredients:
- 1 butter
- 6 lemons
- 1 boiling water
- 2 gelatin powder
- 1/2
- 1
Instructions:
1. Line base and sides of a 3.5cm deep, 16cm x 26cm (base) slab pan with baking paper. Combine biscuit crumbs and butter. Press into base of lined pan. Refrigerate for 1 hour or until firm.
2. Dissolve gelatine in hot water, then beat in the tin of condensed milk and juice of 2 lemons.
3. Pour filling over base. Refrigerate for a few hours or until set.
4. Meanwhile, make jelly, following packet directions but reduce water by a good ½ cup. Set aside to cool to room temperature. Pour onto filling and refrigerate for a further 3 hours or until jelly is set.
5. Cut into small squares to serve.
Title: Almond-Orange Biscotti
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1/3 butter
- 1 Grand Marnier
- 2 orange zest
- 1/8 all-purpose flour
- 3 1/2 baking powder
- 1 1/2
Instructions:
1. Beat the egg yolks with 3/4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange.
2. In a separate bowl beat the egg whites until they just begin to form peeks and gradually beat in remaining 3/4 cup sugar until whites form stiff peaks.
3. Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour.
4. With floured hands, divide dough into two logs approximately 1-1/2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 degree oven for 20-25 minutes or until logs are lightly brown and firm to the touch.
5. Remove from oven and let logs cool on baking pan on a rack for 10 minutes.
6. On a cutting board, cut logs crosswise on the diagonal into 1/2 inch widths.
7. Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp.
8. Cool on racks and store airtight.
Title: C&n's Yummy Strawberry Pie!
Ingredients:
- 1 fresh strawberries
- 1 strawberry Jell-O gelatin dessert
- 1 -3 cornstarch
- 2 water
- 2 sugar
- 3/4 cream cheese
- 4 powdered sugar
- 2 salt
- 2
- 1
Instructions:
1. Pre-Bake Pie Crust according to directions, then Cool.
2. In a bowl mix softened Cream Cheese and Powdered sugar.
3. Spread Cream Cheese mixture over cooled pie crust.
4. Slice Washed Strawberries, I did bit size pieces.
5. Arrange strawberries in pie crust.
6. In a medium saucepan mix the package of Jell-O,Cornstarch, Water, Sugar, Salt and Karo Syrup.
7. Heat until boiling, Stirring ocacasionally.mine thickened up.
8. Pour the boiling mixture over the strawberries in crust.
9. Place in refrigerator and chill for 3-4 hours or until Jell-O sets.
10. Cut and serve, add as much Whip Cream on top as you desire.
Title: Orchard Applesauce
Ingredients:
- 8 apples
- 1 fresh lemon juice
- 1 apple cider
- 1/2 sugar
- 1 cinnamon stick
- 2 apple brandy
- pear brandy
Instructions:
1. Peel and core apples; cut into big chunks. Place in a medium saucepan and toss with lemon juice.
2. Add cider, sugar, and cinnamon; bring to a boil. Reduce to a simmer and cook until tender, about 15 minutes. Let cool 20 minutes. Discard cinnamon.
3. Mash to the consistency you prefer. Stir in brandy. Cool to room temperature; then cover and refrigerate.