lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Potato Bourbon Cake With Brown Butter Frosting
Ingredients:
- 18 unsalted butter
- 1 1/2 granulated sugar
- 3/4 light brown sugar
- 1 1/2 mashed sweet potato
- 3 eggs
- 3/4 water
- 3 real vanilla extract
- 3 all-purpose flour
- 3 cinnamon
- 2 1/4 baking powder
- 1 1/2 baking soda
- 1 1/2 sea salt
- 3/4 allspice
- 3/4 nutmeg
- 1/2 ginger
- 1/2 clove
- 2/3 granulated sugar
- 1/2 water
- 5 Bourbon
- 1 butter
- 1/2 butter
- 2 -3 confectioners' sugar
- 5 nutmeg
- 1/4
Instructions:
1. Preheat your oven to 350 degrees F, make sure a rack is in the center of the oven and grease 2 9" round cake pans and line with parchment round.
2. Place the 18 tablespoons butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 4 minutes. Add the eggs one at a time mixing well between each. Add in the sweet potato and mix for 1 minute more. Add the water and vanilla and mix on low for 1 minute.
3. In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, allspice, nutmeg, ginger and cloves. Add to the sweet potato mixture and mix on low until just combined. Pour the batter into the prepared pans, smoothing the top and gently tapping on the counter several times to release any trapped bubbles.
4. Bake in the center of the oven for 40-45 minutes or until a cake tester comes out clean. Let cool for 15 minutes in the pan, remove from the pan and finish cooling on a cooling rack. While the cake is baking combine the sugar and water in a small saucepan over medium-low heat stirring until the sugar has melted. Whisk in the bourbon, cool slightly. Once the cake has cooled, place plastic wrap in the pan and place the cake back in the pan. Pour the bourbon syrup over the cakes. Cakes can be refrigerated overnight before frosting.
5. To prepare the buttercream, place the 2 sicks butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, stirring and watching. Small golden bits will start to settle on the bottom of the pan and it will start to smell delicious and nutty. Once this happens, take it off the heat and pour into a small, heat-safe bowl to cool completely.
6. In an electric stand mixer fitted with the paddle attachment add the cooled brown butter, softened butter and mix on low until combined. Add in the powdered sugar and mix on low adding cream as needed until fully blended and smooth. Frost the cake leaving the sides naked or lightly frosted. Dust with nutmeg.
7. adapted from https://www.displacedhousewife.com/pumpkin-bourbon-cake-with-brown-butter-bourbon-buttercream/.
Title: Whirlaways
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 1 quick oats
- 2 1/2
Instructions:
1. Prheat oven to 350 degrees In a large bowl cream together confectioners sugar, and butter until fluffy and smooth.
2. Add vanilla extract and blend in well.
3. Alternate flour and oats, adding a little at a time until well mixed.
4. Roll dough into log.
5. Then roll into sprinkles.
6. Slice and bake on a cookie sheet that has been lightly sprayed with cooking spray.
7. Bake for 15 minutes.
Title: Cinnamon Spice Creme Brulee
Ingredients:
- 4 heavy cream
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 salt
- 1 vanilla extract
- 8 sugar
- 3/4 sugar
- 3
Instructions:
1. Heat cream to just under boiling. Add spices, salt and vanilla, then remove from heat and allow to cool for 10ish minutes.
2. Meanwhile cream together egg yolks and 3/4 cup sugar with a fork until smooth. Try not to get air bubbles in the mixture.
3. Preheat your oven to 325 degrees. SLOWLY pour the heated cream into the egg yolks, mixing constantly with your fork. Again try not to get air bubbles in the mix. And don't pour too quickly or the cream will cook the egg yolk.
4. Divide evenly between 8 ramekins (the number will depend on the size of your ramekins) and place ramekins in a lasagna pan. You may need two pans. Fill the pan(s) with lukewarm water until it comes most of the way up the outsides of the ramekins.
5. Bake for 30-60 minutes. Baking time depends on the shape of ramekins. They are done when they are set but still jiggly in the center.
6. Remove from water bath and allow to cool for at least an hour. Then cover with plastic wrap and refrigerate for at least 4 hours, but not more than 3 days.
7. When ready to eat, top each with 1 or 2 teaspoons of sugar and use a blowtorch (or the broiler in your oven) to caramelize the sugar. You want to melt and brown the sugar without it burning. Eat immediately.
Title: Low Fat Pineapple Carrot Cake
Ingredients:
- 2 1/2 unbleached flour
- 1 1/3 sugar
- 2 baking soda
- 2 ground cinnamon
- 2 crushed pineapple
- 1/4 skim milk
- 4 vanilla
- 2 carrots
- 2 golden raisin
- 1/2
Instructions:
1. In a large bowl combine first 4 ingredients and stir well.
2. Stir in the pineapple (including juice), milk, egg whites, and vanilla. Fold in carrot and raisins.
3. Spray a 9x13 pan with Pam and spread the batter evenly into pan. Bake at 325F for 35 minutes (can do the toothpick test at 30 min.) Cool to room temperature and enjoy!
4. *Note: this cake goes well with low fat cream cheese icing or a big spoonful of fat free vanilla pudding on top!
Title: Ebly and orange custard with caramelised sugar
Ingredients:
- 225 milk
- 600 oranges
- 3 sugar
- 1 cornflour
- 5 light demerara sugar
- 50 caster sugar
- 150
Instructions:
1. Cook Ebly in 1.
2. 5 lts.
3. of water for approx.
4. 20 minutes, according to the desired texture alongwith the orange peel.
5. Drain when cooked.
6. Discard peel.
7. Warm milk gently.
8. Beat egg yolks, sugar and cornflour together and slowly beat in the simmering milk.
9. Return to heat.
10. Bring to a boil, whisking continuously.
11. When thickened and cooked out, remove from heat.
12. Add orange juice and whipped cream.
13. Add Ebly, mix well and pour into either a large oven proof serving dish or individual pots (you can chill at this time or continue).
14. Sprinkle the top with demerara or castor sugar and glaze under an extremely hot grill.
Title: Apple-Spice Cake
Ingredients:
- 1 eggs
- 1 walnuts
- 2 pecans
- 1/3 vanilla ice cream
Instructions:
1. In a large mixing bowl, combine all ingredients; mix throughly with a spoon.
2. Make sure lumps from the cake mix, are broken up.
3. Pour into a greased and floured 10-inch bundt pan.
4. Bake at 350 degrees for 50 minutes.
5. Cool for 20 minutes, before removing cake from pan.
6. Delicious when served slightly warm, with vanilla ice cream.
Title: Ricardo Lemon Mousse
Ingredients:
- 1 gelatin
- 2 water
- 1 sugar
- 1 cornstarch
- 3 eggs
- 1/2 lemon juice
- 1/4 unsalted butter
- 2
Instructions:
1. In a little bowl, sprinkle gelatin on the water and let rest 5 minutes. Set aside.
2. In a saucepan, out of the heat, mix 1/2 cup sugar and cornstarch. Incorporate the 3 eggs, lemon juice and butter with a whisk. Bring to boil stirring constantly. Add gelatin and stir until it's dissolved. Pour in a large bowl. Cover with plastic wrap directly on the cream and put in fridge until temperate and still malleable, about 30 minutes.
3. In a clean bowl, whisk egg whites with electric mixer until soft peaks. Add gradually the 1/2 cup sugar whisking until hard peaks. With a spatula, incorporate the meringue to the lemon cream.
4. Distribute in 6 ramequins. Cover and refrigerate about 2 hours.
Title: Grilled Fruit Salad
Ingredients:
- 100 white chocolate
- 1 rosemary sprig
- 200 honey
- 1 -2 brown sugar
- 750
- 6 -8
Instructions:
1. Break the white chocolate into small pieces and melt in a waterbath. Chop rosemary and add to the melted chocolate together with the cream and the honey. Bring to a gentle boil.
2. Slice pineapple, cut figs into quarters, peel the baby banana (slice if desired) and halve and pit the nectarines. Press one side of each piece of fruit into the sugar, place sugar side up onto a baking sheet and grill at a very hot temperature in the oven until the fruit has carmelisiert.
3. Serve with the chocolate sauce.
Title: Spiced Pumpkin Mousse Trifle
Ingredients:
- 3 heavy cream
- 1 pumpkin puree
- 1 pure vanilla extract
- 1 ground cinnamon
- 1/2 ground ginger
- 1 ground cloves
- 1 salt
- 1 marshmallow cream
- 3 dark rum
- 3
Instructions:
1. Using an electric mixer, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.
2. In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves, and salt. Fold in half of the marshmallow cream, then half of the whipped cream. Repeat with the remaining marshmallow cream and whipped cream until combined.
3. In a medium bowl, sprinkle the gingersnaps with rum.
4. Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with crushed gingersnaps.
Title: Southern Living Old Fashioned Butter Cake
Ingredients:
- 2 1/4 butter
- 3 sugar
- 9 eggs
- 6 3/4 cake flour
- 2 baking powder
- 3/4 salt
- 2 1/4 milk
- 1 vanilla extract
- 2
Instructions:
1. Grease and flour 1 (12-inch), 1 (9-inch), and 1 (6-inch) round cakepan; set aside.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating well after each addition.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
4. Beat egg whites at high speed until stiff peaks form; fold into batter. Spoon 2 cups batter into 6-inch pan, 4 cups batter into 9-inch pan, and remaining batter into 12-inch pan.
5. Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
6. Wrap layers in plastic wrap to prevent drying; chill.
7. NOTE: Layers may be wrapped in aluminum foil and frozen for up to 1 month. Unwrap and thaw at room temperature about 2 hours.
8. Makes 1 (12-inch) layer, 1 (9-inch) layer, and 1 (6-inch) layer. Frost as desired. Add a fruit cream inbetween for added BAM!
Title: Elvis Presley Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 powdered sugar
- 1 1/3 sugar
- 1 cream cheese
- 1 pecans
- 1
Instructions:
1. In a 9x13 pan prepare yellow cake according to package directions.
2. While the cake is cooking, put the can of pineapple (including syrup) in a small sauce pan.
3. Add 1 cup sugar to the pineapple and cook over medium heat being careful not to brown the pineapple.
4. In another small saucepan heat the cream cheese and 1/2 box of powdered sugar.
5. When melted and heated it should resemble an icing.
6. More powdered sugar may be added to achieve the desired look.
7. Remove cake from oven and punch holes all over with the handle of a wooden spoon or similar instrument.
8. Pour the hot pineapple mix over the top of the cake.
9. Let it absorb into the cake.
10. Drizzle the icing mix over the cake.
11. Top with chopped pecans if desired.
Title: Mocha Walnut Cookies
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 1 egg
- 1 vanilla
- 1 flour
- 1 1/4 baking powder
- 1 salt
- 1/4 instant coffee granules
- 2 walnuts
- 3/4
Instructions:
1. In a large mixing bowl, cream butter, add sugar and cream together until light and fluffy. Add egg and beat well. Stir in chocolate and vanilla.
2. Gradually stir remaining ingredients, EXCEPT walnuts, into the creamed mixture. Chill dough several hours or overnight.
3. After chilling, preheat oven to 375. Lightly grease cookie sheets.
4. Take teaspoons of dough and form balls. Roll in walnuts. Place 2 inches apart on greased cookie sheets.
5. Bake at 375 degrees F. for 15 minutes.
Title: The Best Chocolate Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 sweetened condensed milk
- 3 Cool Whip
- 1
- 8
- 2 1/8
Instructions:
1. Fix cake per instructions on the box.
2. Cool for 5 minutes.
3. Punch several holes in the cake with the end of a wooden spoon.
4. Combine condensed milk and carmel, reserve 1/2 cup, and drizzle over cake.
5. Mix the reserved carmel/condensed milk mixture with the cool whip. And use as frosting.
6. Top w/the crushed candy bar.
Title: Strawberries Dusted With Cardamom Sugar
Ingredients:
- 1/2 sugar
- 1/2 ground cardamom
- 1/4 strawberries
- 32 mint sprig
Instructions:
1. Whisk the sugar and cardamom in small bowl to blend. (This can be made 3 days ahead. Store mixture in a covered container at room temperature.).
2. Pour orange juice into large bowl. Add strawberries and toss to coat. Spread cardamom sugar on large platter or baking sheet. Using slotted spoon and working in batches, transfer the strawberries to platter with cardamom sugar. Roll in sugar to coat well. Divide strawberries among 6 wineglasses. Pour any remaining orange juice from bowl over berries. (Can be made 2 hours ahead. Cover; chill.).
Title: Caramel Matzoh Crunch
Ingredients:
- 1 unsalted butter
- 1 brown sugar
- 1 chocolate chips
- 3/4
Instructions:
1. Cover two rimmed baking sheets completely with foil.
2. Cut a piece of parchment paper to fit the bottom of each pan and place it on top of the foil.
3. Line the bottom of each cookie sheet evenly with the matzo, breaking extra pieces, as required, to fit any spaces.
4. In a 3-quart, heavy-bottomed saucepan, combine butter and brown sugar.
5. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes).
6. Boil for 3 minutes (use a timer; this is important), stirring constantly.
7. Remove from heat and pour over the matzo, covering completely.
8. Place the baking sheets in a preheated 375-degree oven and immediately reduce the heat to 350 degrees.
9. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325 degrees and replace the pan).
10. Remove pans from oven and sprinkle immediately with the chopped chocolate or chips.
11. Let stand five minutes, then spread the melted chocolate over the matzo with an offset spatula or knife.
12. While still warm, break into squares or odd shapes.
13. Place pans in freezer to chill until set.
14. Remove and store in airtight container for up to a week.
Title: Fig Bars With Goat Cheese
Ingredients:
- 5 1/3 egg
- 1
Instructions:
1. Preheat oven to 350°.
2. Place 1 sheet of pie dough in a 9x13 inch baking dish and trim any excess edges to cover only the bottom of the pan.
3. Spread the fig jam evenly over the sheet of pie dough.
4. Mix the Chavrie® Goat Cheese with the egg and pour mixture over the fig jam.
5. Bake 8-12 minutes, until set.
6. Cool in refrigerator at least 3 hours, or overnight.
7. Remove from the refrigerator when completely chilled and cut into 1x 3 inch bars.
8. Arrange on a serving platter and garnish with sliced figs and grapes.
9. Drizzle each bar with honey before serving.
Title: Lemon Layer Salad
Ingredients:
- 2 pineapple tidbits
- 1 bananas
- 2 miniature marshmallows
- 2 -3 lemon flavor instant pudding and pie filling
- 2
- 1
Instructions:
1. Combine pineapple juice with enough water to make 2 cups and heat to boil.
2. Mix with jello and stir til disolved.
3. Cool to room temp.
4. Add fruit,marshmallows and Mountain Dew.
5. Chill in fridge till set.
6. For Topping: Make Dream Whip according to package directions.
7. Fold in lemon pie filling and spread over top of Jello.
8. Chill until serving.
Title: Basic Pastry (Patisserie) Low Fat
Ingredients:
- 1 all-purpose flour
- 2 sugar
- 1/2 baking powder
- 1 salt
- 1/4 low fat cottage cheese
- 1 canola oil
- 2 water
Instructions:
1. Place flour, sugar, baking powder, and salt in a food processor fitted with plastic blade.
2. Pulse briefly to combine, then with motor running, add cottage cheese and oil.
3. Quickly add water and pulse quickly just to combine. The dough will be crumbly but moist.
4. Remove dough from the processor bowl, use your hand to gently pat the dough together to form a disk shape.
5. Wrap in plastic wrap, refrigerate for 30 minutes, or until well chilled.
Title: Passionfruit Souffles
Ingredients:
- 1 caster sugar
- 2 passion fruit pulp
- 1/3 Cointreau liqueur
- 2 icing sugar
- 1/2 icing sugar
- 4
- 2
Instructions:
1. Preheat oven to moderate.
2. Lightly grease four 1-cup (250ml) oven proof dishes/ramekins.
3. Sprinkle insides of dishes even with caster sugar; shake away excess. Place dishes on oven tray.
4. Whisk yolks, passionfruit pulp, liqueur and 2 tablespoons of the icing sugar in large bowl until mixture is combined.
5. Beat egg whites in small bowl with electric mixer until soft peaks form.
6. Gradually add remaining icing suagar, beat until firm peaks form.
7. Gently fold egg white mixture, in two batches, into passionfruit mixture; divide mixture among prepared ramekins/dishes.
8. Bake, uncovered, in moderate oven about 12 minutes or until soufflés are puffed and browned lightly.
9. Dust tops with extra sifted icing sugar; serve immediately.
Title: Thanksgiving Cranberry Peach Cobbler
Ingredients:
- 1 cinnamon
- 1/2 nutmeg
- 1/4 butter
- 1 pecans
- 1/2 whole berry cranberry sauce
- 1 vanilla ice cream
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine cake mix, cinnamon, nutmeg in a bowl.
3. Cut in butter with a pastry blender until crumbly.
4. Stir in nuts and set aside.
5. Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
6. Bake for 45 to 50 minutes or until golden brown.
7. Serve with ice cream.
Title: Purple Velvet Torte (Beet Cake)
Ingredients:
- 2 1/2 beets
- 1 eggs
- 4 vanilla extract
- 1/2 sea salt
- 1
- 1/2
Instructions:
1. In a medium saucepan, heat the beets and agave to a boil.
2. Reduce to a simmer and cook for 30 minutes, until beets are soft.
3. Transfer beet-agave mixture to a blender and puree on highest speed until smooth.
4. Blend in eggs, oil, vanilla, almond extract, cocoa and salt until thoroughly incorporated.
5. Pour batter into a well greased 9-inch cake pan.
6. Bake at 350° for 20-25 minutes until a knife inserted into the center comes out clean.
7. Cool and serve.
Title: Blueberry Lavender Cookies - Julius Meinl Cafe, Chicago
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 1/2 unsalted butter
- 1 sugar
- 6 vanilla extract
- 1 dried lavender blossoms
- 1 powdered sugar
- 1 water
- 1 1/2
- 1/4
- 1/2
Instructions:
1. Whisk flour and salt in medium bowl.
2. Using electric mixer, beat butter and sugar in large bowl until smooth.
3. Add egg yolks one at a time, beating until blended after each addition. Add vanilla; beat 1 minute.
4. Stir in lavender blossoms. Beat dough until creamy, about 2 minutes.
5. Gather dough into a ball. Divide dough into 4 portions; flatten each into disk. Wrap disks in plastic and refrigerate overnight. (Can be made 2 days ahead, Keep chilled.).
6. Preheat oven to 350°F.
7. Line 2 baking sheets with parchment paper.
8. Working with 1 disk at a time, roll dough out onto lightly floured surface to 1/8-inch thickness. Using 2 1/2-inch round cookie cutter, cut out cookies.
9. Transfer to prepared sheets, spacing 1-inch apart.
10. Gather scraps and roll out on lightly floured surface; cut out more cookies. Repeat until all dough is used.
11. Bake cookies until light golden, about 9 minutes. Let cool completely on sheet.
12. Spread about 1 t. jam on flat side of 1 cookie; top with flat side of another cookie, forming sandwich. Repeat with remaining cookies and jam.
13. Whisk powdered sugar, lavender syrup, and 1/2 t. water in medium bowl to blend, adding more water as needed by 1/2 teaspoonfuls to form spreadable icing.
14. Spread thin layer of icing atop each sandwich cookie. Let stand until set, about 1 hour (Cookies can be made 1 day ahead. Store in airtight container in single layer at room temperature.).
Title: Super Chocolate Chocolate Pudding
Ingredients:
- 1 1/2 nonfat milk
- 3 fat-free sugar-free instant chocolate pudding mix
- 1/2
Instructions:
1. Pour milk into large bowl.
2. Add dry pudding mix.
3. Beat with wire whisk 2 minutes or until well blended.
4. Stir in chocolate.
5. Gently stir in whipped topping.
6. Spoon evenly into 4 dessert dishes.
7. Cover and refrigerate at least 1 hour before serving.
8. Store leftover dessert in refrigerator.
9. South Beach Diet: Recommended phase 2.
Title: Chocolate Puffed Wheat Squares
Ingredients:
- 1/2 butter
- 1 corn syrup
- 1 white sugar
- 1/4 brown sugar
- 1/3 vanilla
- 2
- 8
Instructions:
1. In a heavy-bottomed saucepan, combine butter, corn syrup, both sugars; bring just to a boil.
2. Mix in chocolate syrup and vanilla until combined.
3. In a large bowl pour in the puffed rice, then pour the mixture over the puffed rice and mix well.
4. Add in any other ingredients you would like to use (work fast as this hardens quickly!).
5. Using slightly wet or greased hands press into a greased 13 x 9-inch baking pan.
Title: Mom's Lazy Man Cobbler
Ingredients:
- 1/2 butter
- 1 self rising flour
- 1 sugar
- 1 milk
- 1 vanilla
- 1
Instructions:
1. Pre heat oven to 350.
2. place stick of butter in 9x13 size casserole pan and let sit in oven during preheating to melt butter.
3. Mix flour, sugar, milk and vanilla with blender until well mixed.
4. Pour batter over melted butter.
5. Pour fruit and juice evenly over batter. (My husband prefers more bread, less juice so I drain half.).
6. Bake for 1 hour.
7. Serve warm with ice cream.
Title: Amazing Solan Family Chocolate Cake (Aka 3-Hole Cake)
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 6 cold water
- 3/4 white vinegar
- 2 vanilla
- 2 powdered sugar
- 1 instant coffee
- 1/2 milk
- 2
- 1/2
- 1 - 1 1/2
- 1/4
Instructions:
1. Instructions for Cake:
2. Mix dry ingredients together in large bowl.
3. Mix wet ingredients together in separate bowl.
4. Add wet to dry a little at a time, stirring as you add.
5. Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 minute.
6. Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!).
7. Instructions for Glaze:
8. Mix dry ingredients together in bowl.
9. Dissolve coffee in 1 tablespoon of milk; add extract.
10. Whisk coffee liquid into dry ingredients; whisk until all blended and if needed, add 1/2 tablespoon more milk.
11. USE GLAZE IMMEDIATELY OVER CAKE. It will harden quickly.
Title: Scandinavian Apple Salad
Ingredients:
- 3/4 half-and-half
- 3 lemon juice
- 3 honey
- 1/2 sugar
- 4 cinnamon
- tart apples
Instructions:
1. Combine all ingredients.
2. Pour sauce over apples; toss slightly.
3. Refrigerate to chill.
4. Sprinkle with additional cinnamon before servings, if desired.