lumicero/recipes-ing2inst huggingface dataset:
Title: Avocado Lime Pie
Ingredients:
- 1 avocado
- 1 lime
- 2 unflavored gelatin
- 1 1/2 boiling water
- 1
- 1/4
- 1
Instructions:
1. Remove the pit from the avocado and scoop pulp into a medium sized mixing bowl.
2. Squeeze the juice of the lime into the bowl.
3. Using an electric mixer, mash the avocado pulp.
4. Add the yogurt and prepared Dream Whip to the mixing bowl and blend together.
5. In a small bowl, dissolve the Jell-O and Knox gelatine powders in the boiling water. Add this to the yogurt/avocado mixture and blend well.
6. Pour into the prepared graham wafter pie crust and chill for two hours.
Title: Peanut Butter Cookie Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1/4 baking soda
- 3/4 unsalted butter
- 1 1/3 sugar
- 2/3 creamy peanut butter
- 3 eggs
- 1/2 pure vanilla extract
- 1/2 sour cream
- 12 cream cheese
- 1 1/2 confectioners' sugar
- 3 confectioners' sugar
- 1 1/2 unsalted butter
- creamy peanut butter
Instructions:
1. Preheat oven to 375°. Line 3 standard 12-cup muffin tins with paper liners.
2. Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
3. Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
4. Make the frosting: Put cream cheese, confectioners’ sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
5. Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners’ sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.
Title: French Butter Cookies from Joy of Baking
Ingredients:
- 10 unsalted butter
- 1/2 granulated sugar
- 1 egg
- 1 pure vanilla extract
- 2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 egg
- 1 water
Instructions:
1. In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes).
2. Add the egg and vanilla extract and beat until blended.
3. In a separate bowl, whisk together the flour, baking powder and salt.
4. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
5. Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half.
6. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
7. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
8. Line two baking sheets with parchment paper and set aside.
9. Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet.
10. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
11. Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash.
12. Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.
13. Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.
14. Cool cookies on wire rack.
15. Store in an airtight container for up to a week.
Title: Old Fashioned Raspberry Buns (Scottish)
Ingredients:
- 8 self-rising flour
- 3 caster sugar
- 4 margarine
- 1 egg
- 1/4 milk
- caster sugar
Instructions:
1. Set oven to 425 degrees F
2. Grease and flour baking sheets.
3. Sift the flour into a bowl and rub in the margarine.
4. Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency (may not need all the milk).
5. Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
6. Make a small hole in the center of each ball and spoon in a little rasberry jam.
7. Pinch the edges together again.
8. Dust lightly with caster sugar.
9. Bake for 10 minutes then reduce heat to 350degrees F and bake for a further 5 minutes.
10. The buns should be light golden in color.
11. Cool on a wire rack.
Title: Triple Shot Mocha Cupcakes
Ingredients:
- 1 coconut milk
- 3 instant espresso powder
- 1/3 vanilla
- 1 sugar
- 3/4 flour
- 1 cocoa powder
- 1/3 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4 sugar
- 2 butter
- 1/2 cocoa powder
- 6 instant espresso powder
- 2 water
- 1
Instructions:
1. Preheat oven to 350. Line muffin tin with paper liners.
2. In microwave safe bowl, heat coconut milk until hot. Stir in espresso powder.
3. Whisk sugar, oil, and vanilla into coffee mixture.
4. In separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and beat until few lumps remain.
5. Pour into liners, filling each with a scant 1/4 cup of batter. Bake 18-22 minutes.
6. Let cool completely before frosting.
7. To make frosting:
8. Add sugar and egg whites into bowl of electric mixer. Fit over a pan of simmering water. Whisk constantly, keeping the mixture over heat, until it feels hot to the touch, about 3 minutes.
9. Remove bowl from heat.
10. Using the whisk attachment on stand mixer, beat meringue on medium speed until cool, about 5 minutes.
11. Switch to paddle attachment and add butter a tablespoon at a time, beating until smooth. Once all the butter is in, beat on medium-high until very smooth and thick, 6-10 minutes. If the buttercream curdles or separates, keep beating and it will come together again.
12. Add a small amount of water to the espresso powder. Add espresso powder mix and cocoa powder to frosting. Beat until smooth.
Title: French Silk Chocolate Frosting
Ingredients:
- 1/4 butter
- 3/4 sugar
- 2 vanilla
- 1 eggs
- 2
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add melted chocolate and vanilla.
3. Beat until smooth.
4. Add eggs, one at a time, beating for 5 minutes after each.
5. Chill before spreading on cake.
6. We use this on Duncan Hines Chocolate Pudding cake mix, but any cake will do.
Title: Kentucky Pie
Ingredients:
- 1 sugar
- 1 flour
- 1/2 margarine
- 1/2 eggs
- 2 chocolate chips
- 6 pecans
- 1 vanilla
- 1
Instructions:
1. Cook pie shell for 5 minutes at 325 degrees.
2. While pie shell is cooking, mix all the ingredients together.
3. Take pie shell out of oven and place mixture into it.
4. Cook for 35-45 minutes, until middle is firm and top "cracks".
5. Note: The more melted the butter the faster the chocolate chips will melt in the mixture and the darker the pie will be. If you want a lighter pie don't melt the butter as much. Also, you can use 3 oz. chocolate chips and 3 oz. of peanut butter chips instead of 6 oz.of chocolate chips for a different taste. Walnuts work just as well as pecans.
Title: Cherry Clafouti (French Cherry Custard Cake)
Ingredients:
- 3 cherries
- 4 eggs
- 1/2 flour
- 1/4 sugar
- 1/8 salt
- 1 vanilla
- 1 1/2 milk
- icing sugar
Instructions:
1. Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor.
2. Process until smooth.
3. Pour batter over top of cherries.
4. Bake in a 350F oven for about 90 minutes.
5. Cake is done when batter has set in a custard like mass and a knife inserted comes out clean.
6. Let cake cool in pan until lukewarm.
7. Sprinkle with icing sugar and serve.
8. Due to the nature of this batter, the cake will fall as it cools-- so don't be alarmed.
Title: Clipper Chippers
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 light brown sugar
- 1 vanilla
- 1 eggs
- 1 all-purpose flour
- 2 baking soda
- 2 1/2 salt
- 1 chocolate chips
- 1/2 walnut halves
- 4 pecan halves
- 1
Instructions:
1. With an electric mixer, cream the butter, sugar, vanilla, Frangelico and Tia Maria until light and fluffy.
2. Add the eggs and beat well.
3. Combine the flour, baking soda and salt. Gradually stir the flour into the butter mixture using a large kitchen sppon.
4. PLACE IN STORAGE CONTAINER AND REFRIGERATE OVERNIGHT.
5. Preheat oven to 325 degrees.
6. Scoop one teaspoon of cookie dough for each cookie onto an ungreased cookie sheet.
7. Bake at 325 degrees for approximately 10-13 minutes until golden brown.
8. Cool slightly and serve while warm.
9. Helpful hint: The dough may be refrigerated up to several days in advance. It also freezes well for future use.
Title: Wedding Cake Frosting
Ingredients:
- 1 powdered sugar
- 1/2 Crisco shortening
- 2 Crisco shortening
- 1/3 milk
- 1 1/2 vanilla
- 1 salt
Instructions:
1. Blend all ingredients at low speed on mixer till well blended and easy to work with.
2. Spread on cake after cake is completely cooled.
3. This is enough frosting for 1 - 2 layer cake or 1 sheet cake.
Title: Sinful And Heavenly Divine Semolina Halwa
Ingredients:
- 1 semolina
- 1 1/2 low-fat milk
- 1 1/2 water
- 1 1/2 sugar
- 2 -3 ghee
- 3 -5 green cardamoms
- 3 -5 cashews
- 3 -5 raisins
Instructions:
1. Roast the semolina on medium flame in a skillet until it turns light brown.
2. In the meantime, bring the milk and water to a boil.
3. Add sugar to the milk-water mixture and allow it to completely dissolve.
4. Make sure you keep stirring it every 3-4 minutes.
5. Slowly add the lightly roasted semolina to the milk-water-sugar mixture once the sugar has dissolved completely.
6. Make sure you keep stirring in order to avoid the formation of lumps.
7. Allow to cook on low-medium flame until the mixture starts leaving the sides of the pan.
8. In the meantime, fry the cardamoms, cashews and raisins in the ghee.
9. Add these to the semolina halwa.
10. Mix well to combine.
11. Serve hot with puris!
Title: Ooey Gooey S'mores Bars
Ingredients:
- 3/4 butter
- 3 graham cracker crumbs
- 1 miniature marshmallow
- 1 sweetened condensed milk
- 1
Instructions:
1. Mix graham cracker crumbs and butter, press into a 9x13" pan.
2. Mix chips together; spread on graham cracker layer.
3. Cover with marshmallows & can of sweetened condensed milk.
4. Bake at 350 for 20-30 minutes, until marshmallows are gooey & brown.
Title: Pecan Pizza
Ingredients:
- 1 eggs
- 2 butter
- 1/2 margarine
- 1 sugar
- 1 vanilla
- 2 pecans
- 1/2 corn syrup
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Roll dough out on a 14 inch pizza pan (you can use refrigerated dough; just stack the 2 and roll them out together to the 14 inch size).
3. Pinch up a "rim" around the edge to keep the goodies inches.
4. Mix together: eggs, butter, sugar and vanilla (NOT SYRUP).
5. Stir in nuts.
6. Spread nut mixture on crust.
7. Drizzle corn syrup on top of mixture.
8. Bake 35 to 40 minutes or until crust is browned nicely.
9. Can be sliced with a pizza cutter in wedges or as many squares as you need.
Title: Easy Kahlua Cuppuccino Torte
Ingredients:
- 1 butter
- 2 sugar
- 1/4 eggs
- 1 Kahlua
- 8
- 1/4
Instructions:
1. Set oven to 350 degrees.
2. Fit an 8-in square baking pan bottom with wax paper.
3. Grease the sides and the paper of baking pan.
4. Melt the butter.
5. Add expresso powder and sugar into the melted butter; stir well until dissolved.
6. Add the chocolate chips to the hot butter/expresso mixture; stir until chocolate is melted.
7. Beat in the 8 eggs, one at a time.
8. Stir in Kahlua.
9. Pour the mixture into the prepared pan.
10. Place the pan into a larger baking pan, and fill the larger pan halfway to top of water (making a water bath).
11. Bake for 35 minutes.
12. Chill at least 8 hours before serving onto a serving platter.
13. Note: serve with pureed strawberries or raspberries or your favorite berry.
Title: Raspberry Buckle
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 6 unsalted butter
- 1/2 sugar
- 1 egg
- 1 lemon zest
- 1 pure vanilla extract
- 1/2 raspberries
- 1 all-purpose flour
- 1/3 brown sugar
- 1/4 ground cinnamon
- 1/4 unsalted butter
- 1/4
Instructions:
1. Preheat the oven to 375°; butter an 8 inch square baking pan.
2. Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.
3. Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.
4. Gradually add the sugar and beat until light and fluffy.
5. Add in the egg, zest, and vanilla; beat until blended.
6. Stir in the milk with a rubber spatula.
7. Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.
8. Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.
9. Transfer to the pan and smooth the top with the rubber spatula.
10. Make the topping: whisk together the flour, brown sugar, and cinnamon in a bowl; cut in the butter with a pastry blender until the largest pieces of butter are the size of small peas.
11. Sprinkle over the batter.
12. Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.
13. Cool in the pan on a wire rack for 15 minutes.
14. Cut the buckle into 9 squares and serve warm.
Title: Delicious Chocolate Cake
Ingredients:
- 1 1/4 sugar
- 1/4 butter
- 1 egg
- 1/2 cocoa powder
- 1 1/2 vanilla
- 1 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 boiling water
Instructions:
1. Set oven to 350° (set oven rack to second-lowest position).
2. Grease a 9 x 9-inch baking pan.
3. In a bowl cream the butter and sugar until light.
4. Add in the egg and the cocoa/water mixture with vanilla; mix until combined.
5. In a small bowl mix together the baking soda and 1/2 cup boiling water, then add in with the flour and baking powder; mix until combined and smooth.
6. Transfer to prepared baking dish.
7. Bake for about 30 minutes or until the cake tests done.
Title: Fruit Salsa With Cinnamon Chips
Ingredients:
- 2 granny smith apples
- 2 strawberries
- 2 kiwi fruits
- 1 lemon juice
- 2 tortillas
- 1 sugar
- 12 cinnamon
- 4
- 2
Instructions:
1. Chop apple and place into a large serving bowl. Add lemon juice and mix with apple. Add remaining chopped fruit to bowl. Add orange juice and apple jelly and combine. Place bowl in refrigerator over night.
2. Preheat oven to 400 degrees. Mix sugar and cinnamon in bowl. Cut tortillas. Each tortilla should give you 6 chips. Spray each chip with PAM non-stick spray. Butter flavor is the best. Sprinkle all the chips with sugar and cinnamon mixture until each chip is covered. Place chips on cookie sheet and place in oven. Cook for 6 minutes or until edges of chips are browning.
Title: Grape-Nuts Pudding
Ingredients:
- 5 milk
- 4 eggs
- 11 sugar
- 1 vanilla
- 1/4 salt
- 1/2
Instructions:
1. Put all ingredients in a bowl and beat with hand beater.
2. Pour into 9x12-inch baking dish.
3. Bake 1 hour at 350°F (or till done).
Title: Maria Luisa (Salvadoran Layer Cake)
Ingredients:
- 1 butter
- 1 1/4 sugar
- 1 orange zest
- 1 vanilla
- 6 eggs
- 1 1/2 flour
- 1 baking powder
- 1/4 orange marmalade
- 1 powdered sugar
- 1/3
Instructions:
1. Preheat oven to 350°. Grease and flour three cake pans. Sift together flour and baking powder.
2. In a mixing bowl, beat butter and sugar together on medium-high speed until fluffy and light, about 3-5 minutes. Add orange zest and vanilla and beat in 15 seconds more.
3. With mixer at medium speed, add one egg at a time, letting each egg incorporate before adding the next.
4. Turn mixer to medium-low. Add flour in three parts, alternating with the orange juice until smooth. Don't overbeat.
5. Spoon equal parts of batter into the three cake pans. Bake for about 25 minutes. Remove cakes and cool completely.
6. Mix the marmalade with a little water and stir till almost pourable. Spread half the marmalade over one of the layers. Add the next layer on top and spread with the other half of the marmalade. Top with the last layer.
7. Sprinkle the cake with powdered sugar through a sieve and serve.
Title: Chocolate Caramel Pie (No Bake)
Ingredients:
- 6 graham cracker crust
- 14 sweetened condensed milk
- 6 butter
- 1/4 sugar
- 1 1/2 heavy cream
- 2/3 butter
- 3 heavy cream
- 1 1/2 evaporated milk
- 1/2
- 1/3
Instructions:
1. Caramel layer:
2. Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
3. Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
4. Pour over prepared crust and refrigerate one hour.
5. Truffle layer:
6. Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
7. Pour over caramel layer and refrigerate one hour.
8. Mousse layer:
9. In a double broiler melt chocolate chips, stirring constantly. Cool slightly.
10. Beat heavy cream in a bowl until stiff peaks form. Beat in cooled chocolate.
11. Beat ice cold evaporated milk until trails form.
12. Beat into chocolate mixture just until blended DO NOT OVERBEAT!
13. Spread over truffle layer and refrigerate for one hour.
14. NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.
Title: Peggy's Chocolate Brownie Pie
Ingredients:
- 3 eggs
- 1/3 butter
- 1 1/2 sugar
- 3/4 all-purpose flour
- 1/2 salt
- 3 milk
- 1/3 vanilla
- 1
Instructions:
1. Beat eggs until very light.
2. Cream butter and add sugar gradually,.
3. beating until light and fluffy.
4. Sift flour and salt; set aside.
5. Then add cooled chocolate and
6. beaten eggs to creamed mixture.
7. Add flour mixture alternately
8. with the milk to which vanilla
9. has been added.
10. Then stir in nuts.
11. Pour into greased 9" pie pan.
12. Bake in 375° oven, 45-50 minute.
13. Serve pie topped with ice cream.
14. or whipped cream.
Title: Reverend Brown's Spice Cake With Soft Caramel Sauce
Ingredients:
- 2 flour
- 1 baking soda
- 1/4 salt
- 1/2 cinnamon
- 1/2 allspice
- 1/2 nutmeg
- 1/4 ground cloves
- 1/2 butter
- 2 brown sugar
- 3 eggs
- 1 buttermilk
- 1/2 golden raisin
- 1 sugar
- 1/4 water
- 1 light corn syrup
- 1/4 butter
- 1 heavy cream
- 1/8 salt
Instructions:
1. Set oven rack to center position and preheat oven to 350.
2. Coat a 9-inch springform pan with baking spray. A regular 9-inch round cake pan will do.
3. Cut a parchment paper liner to fit the bottom of the pan. Coat liner with baking spray, and dust entire pan with flour. Be sure to shake off extra flour.
4. Sift together flour, baking soda, salt, cinnamon, allspice, nutmeg, and cloves.
5. Cream butter and sugar in a medium bowl with an electric mixer. Add eggs, one at a time, beating after each. Add sifted dry ingredients alternately with buttermilk and stir after each addition.
6. Pour mixture into pan and bake 55-60 minutes, or until a tester inserted into the cake comes out clean.
7. While the cake is baking, prepare the soft caramel sauce. Combine sugar, water, and corn syrup in a heavy saucepan over high heat. Bring to a boil, stirring with a wooden spoon.
8. Dip a brush in water and wash down insides of the pan. Reduce heat to medium high. DO NOT STIR. Continue boiling until mixture turns golden brown, NOT dark brown, about 6 minutes.
9. Remove from heat and add butter, stirring slowly until melted. Add cream and stir again. Cream may make the sauce form up. If the sugar mixture doesn't want to mix with the cream, put the pan on medium heat and stir with wooden spoon until smooth, about 1 minute. Add salt. Pour into a glass bowl and set aside. (You can make the sauce ahead and store it in a glass container in the refrigerator for up to 2 weeks.).
10. When cake is done, remove it from pan and place on a cooling rack. When cool, pour warm Soft Caramel Sauce over the cake and smooth top and sides. Sprinkle top with golden raisins if desired.
Title: Muesli Apple Crumble
Ingredients:
- 200 muesli
- 175 plain yogurt
- 385 pie apples
- 50 soft brown sugar
- 2 cinnamon
- 1 ground nutmeg
- 1 ground cloves
- 50 seedless raisins
- 30 butter
- 25 honey
- 125 muesli
- 125
Instructions:
1. Preheat oven to 180%C.
2. Place the ingredients for the base in a bowl and mix well, press mixture into a greased 230mm tart dish.
3. Combine the ingredients for the filling,and spoon on to the muesli base.
4. Combine all the ingredients for the topping in a saucepan, stir until the butter has melted.
5. Spoon over apple mixture bake for 10 to 15 minutes until golden brown.
Title: Coconut Balls
Ingredients:
- 1 butter
- 1/4 margarine
- 2 powdered sugar
- 2 vanilla
- 1 flour
- 1 water
- pecans
Instructions:
1. Thoroughly cream butter, sugar and vanilla.
2. Stir in water.
3. Add flour and mix well.
4. Stir in nuts.
5. Shape into 1-inch balls.
6. Place one inch apart on ungreased cookie sheet.
7. Bake at 300 degrees for 20 minutes, or until firm.
8. Cool thoroughly before removing from pan.
9. Dip cookies in confectioner's frosting made by adding enough light cream to 2 cups confectioner's sugar to make spreadable. Add dash of salt and 1 teaspoon of vanilla to frosting mix.
10. Roll frosting-dipped cookies in tinted coconut.
Title: Ukrainian Honey Cake
Ingredients:
- 1 honey
- 4 eggs
- 1 1/2 flour
- 1 baking powder
Instructions:
1. Preheat oven to 375 F, and butter and flour a 7" cake pan.
2. Beat honey until frothy. Add eggs, flour and baking powder.
3. Pour into prepared cake pan. Bake for 15 minutes and check the cake. When done, it will shrink slightly from the pan. Continue baking for 5 minutes if it isn't ready yet. (continue if it needs more time).
4. Turn it out of the pan while still hot, and let cool on a rack. Store in an airtight container for a day before serving.
Title: Country Fresh Apple Cobbler
Ingredients:
- 2 apples
- 1 lemon, juice and zest of
- 3/4 pecan pieces
- 4 butter
- 1/2 brown sugar
- 1/2 cinnamon
- 1/4 maple syrup
- 1/2 sugar
- 1 flour
- 1 baking powder
- 1 milk
- 1 sugar
- 1
Instructions:
1. Cobbler:
2. Preheat oven to 350°F.
3. Place apple slices in a bowl and coat with juice from one lemon. Set aside.
4. Place pecan pieces in a pie tin or similar oven-proof container, and place in the oven for about 7 minutes, or until toasted. (Watch carefully to prevent burning.) Let cool.
5. Meanwhile place butter in a large casserole or 11x13 baking pan. Place casserole in oven until butter melts, and remove.
6. Spread apple slices in single layer across the melted butter in the bottom of the casserole. Sprinkle the pecan pieces, lemon zest, cinnamon, and brown sugar over the apple slices and drizzle the syrup over all.
7. In a medium bowl, mix together the flour, baking powder (if not using self-rising flour), sugar, and milk. Slowly pour the mixture over the apple slices and lightly spread the batter to cover the apples.
8. Place in the oven and bake for approximately 30 - 40 minutes until brown on the top. Remove to cool.
9. Topping:
10. Whip cream until soft peaks form. Add sugar and continue to whip until peaks are stiff (but not overly stiff like butter).
11. Serve cobbler in bowls topped with a few tablespoons whipped cream.
Title: Jiffy Lemon Filled Bundt Cake
Ingredients:
- 2 instant lemon pudding mix
- 1 butter
- 1/2 margarine
- 4 eggs
- 1 water
- 1 cream cheese
- 1/2 powdered sugar
- 1 lemon juice
- 1 coconut
- 1 hot water
- 1 lemon juice
- 1
Instructions:
1. heat oven to 350°F
2. Grease and flour a 10 cup bundt pan.
3. For filling: combine cream cheese, sugar and lemon juice.
4. Beat till smooth and stir in coconut blend well.
5. Set aside.
6. With mixer, beat all cake ingredients together on medium for 4 minutes.
7. Pour cake batter into pan.
8. Spoon filling on top, be careful not to touch sides of pan with the filling.
9. Bake 50-55 minutes, till top springs back when touched.
10. Cool till just warm. remove from pan and cool completely.
11. Glaze: blend all ingredients well, spoon over cake and serve.