lumicero/recipes-ing2inst huggingface dataset:
Title: Weight Watchers Low-Fat Chocolate Crunch Bars (2pts)
Ingredients:
- 6 margarine
- 1 1/2 large marshmallows
- 1 1/2
- 8
- 1/3
Instructions:
1. Spray a 13 x 9-inch baking dish with non-stick cooking spray.
2. Place the rice cereal in a large bowl.
3. In a saucepan combine the marshmallows and margaine with peanut butter; cook stirring constantly over low heat until marshmallows are melted.
4. Pour the marshmallow mixture over the cereal; stir with wooden spoon until well coated.
5. Add/mix in reduced-fat chocolate morsels.
6. Press the mixture into prepared pan, using a rubber spatula to spread out.
7. Cut into 24 bars.
Title: Egg Free Pumpkin Custard
Ingredients:
- 4 dark brown sugar
- 2 dark brown sugar
- 4 cornstarch
- 3/4 canned pumpkin
- 1 canned pumpkin
- 1 skim milk
- 1/2 2% low-fat milk
- 1 1/2 vanilla extract
- 1 clove
- 1 1/3 cinnamon
- 1 1/4 ginger
- 1 nutmeg
Instructions:
1. Mix and whisk dry ingredients.
2. Combine milk and pumpkin.
3. Combine wet and dry ingredients.
4. Stir and whisk to get spices to spread.
5. Pour into prepared ramekins.
6. Bake at 350 for 45 minutes.
7. Let cool and refrigerate for at least 6 hours or overnight.
8. Best served with a dollop of whipped cream, because this has some kick! Good for several days.
Title: Gooey Butter Cake Brownies
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 3 sour cream
- 2 unsalted butter
- 1/2 granulated sugar
- 1/2 eggs
- 4 cream cheese
- 8 confectioners' sugar
- 2 1/4 lemon juice
- 1
Instructions:
1. Equipment:
2. 9x9 baking dish.
3. Stand mixer.
4. Preheat oven to 350 degrees F. Spray a 9x9 inch square baking pan with nonstick spray, line with parchment paper leaving an overhang of 1-inch on the sides, then spray parchment paper.
5. Prepare fudge brownie batter according to package instructions and bake for 20 minutes. In a medium bowl, whisk to combine flour, baking powder and salt. In a separate bowl or measuring cup, whisk to combine milk and sour cream.
6. To make the butter cake batter, in the bowl of a stand mixer with paddle attachment, beat to combine butter and granulated sugar on medium speed until light and fluffy, about 1-2 minutes. Add 2 eggs, one at a time, and beat until combined. Reduce speed to low and add flour and milk in 3 additions, beginning and ending with the flour; set batter aside.
7. To make gooey topping, beat the cream cheese until smooth, then beat in 2 eggs, confectioner’s sugar and lemon juice until smooth and well combined.
8. Spoon the butter cake batter onto the brownie and use a small offset spatula to spread evenly over the brownies. Pour gooey topping over the batter and smooth into an even layer. Bake for 45-50 minutes until topping baked through but still soft when tested with a cake tester or toothpick.
9. Let cool, then dust top with confectioner’s sugar. Cut into squares to serve.
Title: Chocolate Mini Melts - France
Ingredients:
- 10 1/2 chocolate
- 1 butter
- 2/3 icing sugar
- 3 flour
- 3 eggs
- 6 white chocolate baking squares
- 7
Instructions:
1. The night before, chill the squares of dark and white chocolate in the freezer.
2. On cooking day, preheat the oven to 400°F.
3. Melt the 10 1/2 oz chocolate either in a double boiler or in the microwave.
4. Add the butter and the icing sugar, and blend this until you get a very smooth, thick consistency. Divide this mixture into 2 and have it in 2 different bowls.
5. Whip the flour and 3 eggs in one bowl.
6. Whip the ground almonds and 3 eggs in another bowl.Incorporate the flour-based mixture into one of the two chocolate mixtures; incorporate the almond-based mixture into the other bowl of chocolate.
7. Each chocolate batter will make 7 little cakes, a total of 14. Use muffin pans, or something shallower. They should be buttered. Silicone pans will work well and should be lightly buttered.
8. From each chocolate bowl, pour the batter into 7 little recipients.
9. Take the chocolate squares from the freezer, and place one in the center of each of the 14 cake batters.
10. Put the pans on the middle rack of the oven, and cook for 12 - 15 minutes.
11. After they are out of the oven, let them cool, just enough to handle, before popping them out of their molds.
12. Place them into paper cups. Serve warm.
Title: Fruit Pizza
Ingredients:
- 1/4 margarine
- 1 1/2 flour
- 1/4 shortening
- 1 cream of tartar
- 3/4 sugar
- 1/2 baking soda
- 1/8 salt
- 1 egg
- 1 cream cheese
- 2 sugar
- 1/2 fresh strawberries
- 1 banana
- 1 pineapple chunks
- 1 mandarin orange
- cornstarch
Instructions:
1. Mix curst ingredients thoroughly.
2. Press into 2 round pizza pans or 2 jelly roll pan.
3. Bake 8-10 minutes at 400 degrees.
4. Mix together sugar, softened cream cheese, and fruit juice.
5. Spread on cooled crust.
6. Top with strawberries, banannas, pineapples, and oranges.
7. Cook fruit juice from pineapple and mandarin oranges with cornstarch until slightly thick.
8. Drizzle over fruit.
9. Refrigerate until ready to serve.
Title: Aunt Lee's Triple Fudge Bundt Cake
Ingredients:
- 1 chocolate pudding mix
- 1 sour cream
- 1 eggs
- 4 hot water
- 12 vanilla extract
- 1/2 ground cinnamon
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl combine cake mix and pudding mix.
3. Add hot water and oil.
4. Stir in sour cream, eggs (1 at a time - combining after each egg), vanilla, and cinnamon.
5. Stir in chocolate chips.
6. Grease & flour the bundt pan, and pour in batter.
7. Bake for 45-50 minutes or until toothpick comes out clean.
Title: Key Lime Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 4 water
- 1/2 key lime juice
- 1/2 canola oil
- 2 powdered sugar
- 1/4 key lime juice
Instructions:
1. Preheat oven to 350°.
2. Spray bundt pan with cooking spray.
3. Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
4. Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
5. Cool cake in pan for ten minutes, remove from pan.
6. When cool, drizzle with glaze.
7. For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
Title: Cranberry Apple Crunch
Ingredients:
- 3 apples
- 2 fresh cranberries
- 1/2 sugar
- 1/4 maple syrup
- 1/4 butter
- 1 oats
- 1/2 brown sugar
- 1/3 honey
- 1/2 flour
- whole wheat flour
- pecans
Instructions:
1. Mix the first four ingredients together and put mixture in a greased pan; set aside.
2. In a separate bowl, mix the remaining ingredients; crumble them on top of the cranberry mixture.
3. Bake in a 350 degree oven for 35 minutes.
Title: Rice Pudding With Flaming Bananas
Ingredients:
- 1 milk
- 1/2 long-grain white rice
- 2 long-grain white rice
- 1 salt
- 1/2 sugar
- 1 sugar
- 2 pure vanilla extract
- 1 ground cinnamon
- 3/4 nutmeg
- 1/8 heavy cream
- 3/4 dark rum
- 2 butter
- 6 light brown sugar
- 1/3 bananas
- 4 confectioners' sugar
- 2 ground cinnamon
- cinnamon stick
Instructions:
1. Combine the milk, rice and salt in saucepan over medium heat.
2. Cook at a low simmer, stirring frequently, until the rice is tender, 35-40 minutes.
3. In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg.
4. Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until mixture thickens.
5. Remove from heat and let cool.
6. Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl.
7. Using a handheld mixer, beat until soft peaks form.
8. Fold into the cooked rice mixture.
9. Refrigerate for 1 hour.
10. Melt the butter in a skillet over medium-high heat.
11. Stir in the brown sugar, stirring until the sugar dissolves.
12. Add the remining cinnamon and the bananas.
13. Cook for 1 minute.
14. Remove the pan from the heat and add the liqueur.
15. Place the pan back over the heat and flame the liqueur.
16. Shaking the pan constantly, cook for 30 seconds.
17. Stir in the remaining 1/4 cup cream and remove from the heat.
18. Spoon the banana sauce in each of 4 bowls.
19. Spoon the pudding into the bowls and top with a little more banana sauce.
20. Garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks.
Title: Crepe Bombs
Ingredients:
- 4 eggs
- 1 1/3 milk
- 2 flour
- 1 salt
- 1/2 butter
- 1/2 brown sugar
- 1/2 orange zest
- 1
- 1/2
Instructions:
1. Crepes:.
2. Place eggs in blender and pulse a few times to break them up. Add the milk, oil, flour, and salt and blend until smooth.
3. Heat an 8-inch saute pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4c of the batter and quickly swirl the batter around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crepe is set in the center. Loosen the edges with a rubber spatula and turn the crepe over. Cook for 1 minute and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crepe. The cooked crepes can be stacked on top of each other and gently pulled apart when you are ready to use them or they can be separated by pieces of waxed paper for easier handling.
4. Sauce:.
5. Place the butter in a small saucepan and cook over medium-high heat for 2 minutes or until the butter is melted. Add the brown sugar, orange peel, and orange juice and bring to a boil. Fold the crepes in quarters, arrange 2 on each plate and spoon the sauce over the crepes. Or you can make it a bomb by bunching the edges together, pour the sauce in and dunk the whole thing in your mouth.
Title: Orange Cranberry Parfaits
Ingredients:
- 1 whole berry cranberry sauce
- 1/3 vanilla ice cream
- 1 walnuts
- 1
- 1/2
Instructions:
1. Heat cranberry sauce, orange liqueur and orange peel in a medium saucepan over medium heat until cranberry sauce is melted; cool. Spoon one-third of the ice cream into eight parfait or dessert glasses to make first layer.
2. Add orange segments, dividing equally. Add another ice cream layer, using one-third of the ice cream; then spoon on cranberry sauce, dividing equally. Finish with a layer of the remaining ice cream. Freeze up to 30 minutes before serving. Sprinkle with walnuts.
Title: Mom's Pie Crust
Ingredients:
- 3 flour
- 1 salt
- 1 shortening
- 1 egg
- 1/4 milk
Instructions:
1. Mix flour and salt in medium size bowl.
2. Cut in shortening with pastry blender until uniform with pieces no larger than a pea.
3. Break egg into measuring cup and beat.
4. Add milk to egg to just over 1/2 cup (about 1/2 cup plus a table spoon total milk and egg) stir well.
5. Blend egg and milk mixture into flour mixture with a fork until liquid is no longer present.
6. Very lightly knead dough and form into a ball (Over working the dough is the most common reason for pie crust failure!).
7. Cut Dough in half.
8. Roll out and use with your favorite filling. Makes a top and bottom crust. divide recipe in half for a single crust pie.
Title: Burnt-Sugar Vanilla Butter Cookies
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1 table salt
- 8 unsalted butter
- 1 1/2 sugar
- 1/3 sugar
- 4 pure vanilla extract
- 2 eggs
- 2
Instructions:
1. In a medium bowl, whisk the flour, baking powder, and salt.
2. In a stand mixer, beat butter on medium speed until smooth, about 1 minute. Add 1 1/2 cups of the sugar and the vanilla and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.
3. Turn the dough out onto a large piece of plastic wrap. Using the plastic wrap as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12" round log about 3" in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours and up to 3 days. Dough can be frozen for up to one month.
4. Preheat oven to 350 degrees. Line 2 or more cookie sheets with parchment paper or nonstick baking liners. Put remaining 1/3 cup sugar in a small bowl.
5. Cut the dough into 1/4" slices. Gently press one side of cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1" apart on the cookies sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden brown, about 11-14 minutes. Let cookies cool on sheets for about 5 minute, then transfer to a rack for cool completely. Cookies may be stored in an airtight container at room temperature for up to 3 days before proceeding.
6. Dip sugared side of the cookies into the remaining sugar. Arrange cookies sugar side up on a flameprrof work surface. Pass the flame of a small kitchen torch over the cookies tops until evenly carmelized. Let cool completely before serving.
Title: Great Butter Tarts
Ingredients:
- 1 brown sugar
- 1/3 butter
- 1/2 sultana raisin
- 1/2 pecans
- 1 walnuts
- 1/2 egg
- 2 vanilla
- 12
Instructions:
1. Clean and scald raisins.
2. Drain while still hot and mix with reaming ingredients.
3. It makes them more runny Place about 1 rounded tbsp per tart.
4. Each tart should be filled about 2/3 full.
5. Bake in 400° oven for 12 to 15 minutes or until golden brown and filling bubbles.
6. The temperature and the cooking time may vary from oven to oven.
7. Use frozen tarts when you are in a rush; (this way would make 16 tarts).
Title: Chocolate Gingerbreads
Ingredients:
- 1 1/4 dark brown sugar
- 1/2 butter
- 1 egg
- 1/4 molasses
- 2 crystallized ginger
- 1 vanilla
- 1 clove
- 1 cinnamon
- 1 1/2 flour
- 1/2 salt
- 3/4 baking soda
- 3/4
Instructions:
1. Beat sugar and butter until fluffy. Add egg, molasses, ginger, vanilla, cinnamon, and cloves.
2. Whisk flour, cocoa, salt, and baking soda. Stir into the butter mixture.
3. Do no chill dough. Drop by tablespoonfuls and sprinkle with coarse sugar and bake at 350 8 to 12 minutes.
Title: Snowflake Cookies
Ingredients:
- 250 flour
- 150 margarine
- 250 sugar
- 2 eggs
- 1 cinnamon
- 200 ground hazelnuts
- 100 margarine
- 50 flour
Instructions:
1. Preheat oven to 200°C.
2. To make the dough: Mix 150g margarine, sugar, eggs, cinnamon, nuts, and 250g flour until you have a smooth dough. Wrap dough into foil and put in the fridge for 30 minutes.
3. To make the topping: Mix 100g margarine and 50g flour with 2-3 tsp of water until you have a thick enough dough to spray. Put into a freezer or zipplock bag.
4. Roll out the cookie dough 1-2 cm thick. Cut out circles or snowflake shapes and place on backing paper covered cookie sheet.
5. Cut a little tip off one of the bottom corners of the freezer bag and spray/dot snowflake designs on the cookies.
6. Bake cookies aprox. 10 minutes or until golden brown.
Title: Classic Shortcakes
Ingredients:
- 1 3/4 all-purpose flour
- 3 sugar
- 1 baking powder
- 1/2 salt
- 4 unsalted butter
- 1/2 heavy cream
- 1/3 plain yogurt
- heavy cream
- granulated sugar
Instructions:
1. Preheat oven to 425 degrees; line a baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, and salt together in a bowl.
3. Cut butter into flour mixture using a pastry blender until butter is the size of peas. Stir cream and yogurt together in a second bowl, add to the flour mixture, and blend with a fork just until doough comes together. Pat out dough on a lightly floured surface into a circle about 1" thick. Using a 2 1/2" round cutter, cut out as many shortcakes as possible and place on prepared baking sheet. Gently press scraps into a 1"-thick circle and cut remaining biscuits.
4. Brush with cream and sprinkle with sugar. Bake until golden, about 15 minutes.
Title: Apricot, Choc Chip & Chia Seed Mookies!
Ingredients:
- 1 1/2 rolled oats
- 1 baking powder
- 1/2 flour
- 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 2 golden syrup
- 1/2 dark chocolate
- 1/2 water
- 2
- 1/2
Instructions:
1. In a medium bowl, mix together oats, baking powder, flour -Preheat oven.
2. Slightly warm the golden syrup, add vanila.
3. Mix eggs in a smaller bowl, add golden syrup, vanilla and brown sugar. Mix well.
4. Stir in Chia seed gel mix to wet mixture.
5. Slowly combine with dry ingredients.
6. Stir in choc chips and apricots.
7. Spoon onto greased or baking paper lined oven tray.
8. Fan bake for 15-18mins at 180 degrees or until they bounce back when pressed.
Title: Vodka Berries Romanoff
Ingredients:
- 2 strawberries
- 1 powdered sugar
- 1 lemon juice
- 4 orange-infused vodka
- 1/2 sour cream
- 1 vanilla ice cream
- 1 mint leaves
- 2
Instructions:
1. Wash, hull and dry the strawberries or rinse the berries.
2. Toss berries in the sugar and lemon juice and arrange on a serving platter.
3. Whisk together the Orange Peel Vodka and sour cream in a large mixing bowl.
4. Stir in the ice cream and fold in the Vanilla Vodka Whipped Cream.
5. Pour the cream mixture on top of the berries or serve on the side.
6. Decorate with fresh mint.
Title: AIP Lemon Rosemary Cookies
Ingredients:
- 70 tapioca starch
- 100 flour
- 1/4 rosemary
- 1/2 lemon
- 40 coconut oil
- 10 fresh lemon juice
- 25 coconut milk
- 20 frozen blueberries
- 1/4 rosemary
Instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl combine tigernut flour and tapioca and mix well.
3. Add in the lemon zest and finely chopped rosemary and, when it’s well mixed, add all the remaining wet ingredients and knead well with your hands until you get a nice and compact ball of dough.
4. Helping yourself with a rolling pin, roll down the dough on a wooden board (or, if you don’t have it, you can simply place a sheet of parchment paper on the table) until ¼ of an inch thick.
5. Using a circular cookie cutter, cut out your AIP Lemon Rosemary Cookies and place a frozen blueberry in the middle of each one.
6. Place your cookies on a baking pan lined with parchment paper and bake for 15 minutes.
7. Sprinkle the remaining lemon zest and chopped rosemary on top and you are ready to enjoy your AIP cookies!
8. Make sure to let them cool down completely before storing them in an air tight container so they maintain their friability.
Title: Klenater
Ingredients:
- 4 butter
- 5 sugar
- 4 lemon
- 1 vodka
- 1 1/2 cognac
- plain flour
- cinnamon
Instructions:
1. Melt the butter and set aside to cool.
2. Cream the egg yolks with the sugar.
3. Mix in the rest of the ingredients to form an elastic dough.
4. Wrap in tin foil and let it rest in the refrigerator for a couple of hours or overnight.
5. Roll out the dough onto a floured surface.
6. Take a knife and cut strips about 1 inch wide and 4 inches long.
7. For the special klenat appearance, you cut a hole in the middle of every strip, take one end of the strip and put it through the hole in the middle and pull straight through the hole.
8. It makes sort of a knot in the middle of the pastry.
9. Heat oil in a pan.
10. Try it for the right temperature by dropping a piece of bread in the oil, if it turns golden in 1 minute, the oil is the right temperature.
11. Put some of the klenates in at a time and cook them until golden brown.
12. Drain on kitchen towel.
13. Turn them over in a mixture of cinnamon and sugar.
14. Enjoy!
Title: Peanut Butter Oat Balls
Ingredients:
- 2 sugar
- 2 fat-free evaporated milk
- 1 salt
- 2 quick-cooking oats
- 1/2 peanut butter
- 1/2 vanilla extract
- 3 1/2
- 1/2
- 1
Instructions:
1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoon-fulls onto waxed paper and let cool.
Title: Quince Bread Pudding
Ingredients:
- 5 eggs
- 4 heavy cream
- 2 milk
- 1/2 honey
- 5 vanilla extract
- 1 cinnamon
- 1 quinces
- 2 sugar
- 1/4 fresh lemon juice
- 1 sugar
- cinnamon
Instructions:
1. Beat the eggs until creamy in a large mixing bowl.
2. Add the cream, milk, honey, vanilla, and cinnamon.
3. Fold in the bread cubes and mix until well coated.
4. Place the mixture in the refrigerator and let sit for 1 1/2 hours.
5. Remove from the refrigerator and let set at room temperature for 1/2 hour to warm.
6. Preheat oven to 325 degrees.
7. Peel, core, and slice the quinces.
8. Place the slices in a small bowl and add the sugar and lemon juice.
9. Toss until well coated.
10. Add the fruit to the bread mixture and mix gently until incorporated.
11. Place the mixture in a heavily buttered shallow 2 quart casserole dish.
12. Gently tap until smooth on top.
13. Bake for 35 minutes.
14. Remove from the oven and dust with additional sugar and cinnamon.
15. Bake for 10 minutes more or until the top of the pudding is golden brown and the edges are firm.
16. The center of the pudding will still be very soft but will firm up after standing.
17. Serve warm or at room temperature.
Title: Chocolate-Orange Mousse
Ingredients:
- 100 dark chocolate
- 5 sugar-free orange gelatin
- 3
- 1
Instructions:
1. Melt the dark chocolate in a large bowl over hot water.
2. Dissolve the jelly crystals in 250 mls of boiling water and put aside.
3. Meanwhile, separate the eggs and whip the egg whites until firm peaks form.
4. While still over heat, using a whisk combine the dark chocolate, the egg yolks, the sugar (if using) and the jelly mixture. Remove from heat. Don't panic if it goes lumpy, this is normal and it will become smooth.
5. Once the mixture is smooth and it has cooled slightly fold the egg whites in and mix until completely even in colour.
6. Pour into dishes and cool.
Title: Mom's Classic Cupcakes
Ingredients:
- 1 1/2 flour
- 3/4 milk
- 2/3 sugar
- 1/3 eggs
- 2 baking powder
- 3 vanilla
- 1 icing sugar
- 2 butter
- 1/4 vanilla
- 1 milk
Instructions:
1. Preheat oven to 350°F.
2. Beat thoroughly eggs, oil, and sugar, until light and bubbly.*.
3. In a seperate bowl, sift flour and baking powder.
4. Add to the eggs, alternating with the milk.
5. Stir only until texture is smooth, as little as possible.
6. If you wish, this is the time to add chocolate chips, nuts, raisins, or whatever.
7. Pour into paper-lined muffin pan.
8. Bake 20-25 minutes, until cupcakes are golden & a toothpick comes out clean.
9. Cool before frosting.
10. Icing:
11. Whip the icing sugar, butter, vanilla & add only enough milk for the icing to be smooth.
12. Optional:
13. In cupcake batter, you can add spices, flavourings, your can include chocolate chips and/or raisins and/or cocoa and/or coconut, etc. etc.
14. To the icing, you can add cocoa and/or mint, almond, orange extracts (or any other kind) to taste.
15. You can also add food colouring to the vanilla icing.
16. Dip the top of frosted cupcakes into shaved chocolate, sprinkles, roasted coconut, candy, spices etc. etc.
17. Let your kids go wild!
18. *The more you beat the eggs & sugar mix, the fluffier the cake will be.
Title: Apple Cranberry Spice Cake
Ingredients:
- 1 eggs
- 3 unsweetened applesauce
- 1 butter
- 1/2 water
- 1/4 apple
- 1 dried cranberries
- 1
Instructions:
1. Preheat oven to 350* and grease and flour a 10-inch Bundt pan or 4-liter tube pan.
2. In a large mixer bowl, combine cake mix, eggs, applesauce, butter and water. Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes. Stir in diced apples and cranberries. Spread batter evenly in prepared pan.
3. Bake 55 to 65 minutes or until a cake tester inserted in center comes out clean.
4. Cool 25 minutes in pan on a wire rack, then remove cake and cool completely.
Title: Frazipan (Danish Almond Cake)
Ingredients:
- 7 almond paste
- 1/2 sugar
- 1/2 butter
- 3 eggs
- 1/2 cake flour
Instructions:
1. Preheat oven to 350°F.
2. Grate the almond paste.
3. Add butter and sugar, mix well.
4. Add eggs gradually, stir with whisk until fully incorporated.
5. Use a spatula to FOLD in the flour (don't whisk, the cake will turn out very tough).
6. Pour cake batter into a 10-inch tart pan, bake for 30 minutes or until toothpick inserted comes out clean.
7. Sprinkle powdered sugar or top with fruits (optional).