lumicero/recipes-ing2inst huggingface dataset:
Title: Wiltshire White Cake
Ingredients:
- 4 butter
- 8 caster sugar
- 1 self raising flour
- 1 salt
- 1 1/2 milk
- 3 vanilla essence
- 1/2 lemon, zest of
- 1 rum
- 250 icing sugar
- 3
Instructions:
1. Set oven to 350*F or Mark 4.
2. Lightly grease and line two 9-inch sandwich tins.
3. Cream the butter and sugar in a bowl.
4. Sift the flour and salt together and add, gradually, stirring between additions.
5. Gently stir in the milk, then add the vanilla or lemon zest. (I confess, I use both).
6. Whisk the egg whites until they stand up in peaks and fold into the mixture.
7. Divide the mixture between the two pans and bake for 20 to 30 minutes until springy to the touch.
8. Turn out onto a wire rack to cool.
9. Whip the cream until it holds its shape, then stir in the rum. (I also add a bit of sugar as I prefer it sweeter).
10. Sandwich the cakes together with the rum-flavoured cream and dust the top lightly with sifted icing sugar.
Title: Fresh Mango Cobbler
Ingredients:
- 3 pecans
- 1 vanilla bean
- 3/4 sea salt
- 3/4 pitted dates
- 3 coconut oil
- 1/2 vanilla bean
- 2/3 water
- 6 mangoes
Instructions:
1. CRUST: To make crust process pecans, vanilla bean and salt into a powder in a food processor. Add 3/4 cup pitted dates and process until mixed well. Sprinkle 1/2 of crust onto bottom of pie dish and put remaining crust in a bowl. Leave any remaining crumbs in the food processor for the next step.
2. SYRUP & FILLING: Blend syrup ingredients in food processor with enough water to make a thick syrup. Toss syrup with mango. Spoon mixture onto crust. Sprinkle remaining crust over top.
3. Serve at room temperature. Keeps for 2 days in the refrigerator.
Title: Simple Vanilla Cake
Ingredients:
- 1 unsalted butter
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 1/2 sugar
- 4 eggs
- 1 vanilla extract
- 3/4 heavy cream
Instructions:
1. Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
2. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.).
3. Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
4. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Title: Apple Crisp With Pecans and Oats
Ingredients:
- 3 apples
- 1 brown sugar
- 1/2 flour
- 5 unsalted butter
- 1/3 pecans
- 1/4 oats
Instructions:
1. Preheat oven to 375°F.
2. Grease an 8-inch square baking dish.
3. Toss apples in cinnamon sugar and spread them in the dish.
4. Combine flour, sugar, and butter until crumbly.
5. Add nuts and oats to flour mixture.
6. Sprinkle flour mixture over apples.
7. Bake for 40- 45 minutes until top is lightly browned.
Title: Almost Flourless Chocolate Cake
Ingredients:
- 10 bittersweet chocolate
- 1 unsalted butter
- 5 eggs
- 1 white sugar
- 5 white sugar
- 1/2 salt
- 5 all-purpose flour
- 1 1/2 baking powder
- powdered sugar
Instructions:
1. Preheat oven to 325ºF. Butter and flour a 10-inch-diameter springform pan.
2. Put the chocolate and butter in the top of a double boiler so it’s over, not in or even touching, the water. While the water simmers gently below, stir the chocolate and butter together until it’s all melted and smooth. The reasons not to microwave this mixture or melt it more directly [just flat out dumped in a pot and heated over a flame, for instance] are numerous, but chiefest of them is that you will overheat the mix, which is a very bad thing when you get to the next step:.
3. With a big whisk, mix the eggs and refined sugar in a large bowl by hand until everything is well blended and beginning to thicken. Next, sift the flour, salt and baking powder over the egg mixture and, still using the whisk, fold and stir it all together. Now, gradually, add in the chocolate mixture—gently folding it in about 1/4 cup at a time. [This cautious process also helps control the temperature—if the chocolate is too hot, it will start cooking the eggs and ruin the whole thing.].
4. Pour the batter into the prepared springform pan. [At this point it is permissible to leave a little batter in the pan, so that, once the cake is in the oven, you can scrape out the bowl with a spatula, lick the spatula and exclaim, man, oh, man.] Put the cake in the oven and set a timer for 20 minutes. When the 20 minutes passes, loosely cover the cake with foil—don’t tuck it down tightly, just lay the foil across the top of the pan.
5. Bake the cake about 30 minutes longer. Test it, near the center. The tester should come out with a few moist crumbs—not with a glob of raw dough, but not dry either. If necessary, leave the cake in the oven a few minutes more and re-test at intervals.
6. Take the cake out of the oven; put it on a rack, still in the springform pan, and remove the foil. The cake will be rather puffy and a little of it may cling to the foil—don’t panic! That happens. Walk away for now. As the cake cools, it will fall and flatten out.
7. When the cake is completely cool, slide a knife around the edge, then gently release and remove the pan sides.
Title: Pecan Sandies
Ingredients:
- 3/4 unsalted butter
- 1/2 brown sugar
- 1/4 icing sugar
- 1/2 salt
- 2 vanilla extract
- 1/2 all-purpose flour
- 1 1/2 pecans
- 1 1/2
Instructions:
1. In a large bowl, beat together the butter, brown sugar, icing sugar and salt until fluffy, then beat in the egg yolks and vanilla.
2. Stir in the flour, then the pecans.
3. Divide the dough in half.
4. Wrap in plastic wrap and refrigerate for 10 minutes.
5. Form each half into an 11" log and wrap in plastic wrap.
6. Chill for 1 hour or up to 2 days.
7. Cut the logs in 1/4" thick slices.
8. Arrange 1" apart on parchment paper-lined baking sheets.
9. Bake in a 350 degree F oven until golden, about 10 minutes.
10. Transfer to racks and let cool.
Title: Pumpkin Layer Cake With Cream Cheese Frosting
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1 cinnamon
- 1 nutmeg
- 1 ginger
- 1 baking soda
- 1/2 clove
- 1/2 salt
- 2 pumpkin puree
- 1 sweetened condensed milk
- 1 white sugar
- 1/2 brown sugar
- 1 canola oil
- 4 eggs
- 12 cream cheese
- 8 unsalted butter
- 3 1/2 icing sugar
- 1 vanilla
- 1/2 allspice
- 3
Instructions:
1. Dry Ingredients: Sift dry ingredients together.
2. Wet Batter ingredients: With electric mixer on medium speed, beat pumpkin and sweetened condensed milk together until smooth. Add remaining ingredients in order, beat well after each addition.
3. Combine: With mixer on low speed, add dry ingredients into wet batter ingredients, mixing until just mixed.
4. Bake: Poiur into 2-9-inch greased and floured round baking pans and bake in preheated 350F oven until toothpick inserted in center comes out clean, about 35 minutes. Turn cakes out onto wire rack. Cool completely.
5. Frosting: With electric mixer beat cream cheese and butter together until smooth. Beat in remaining ingredients. Place one cake layer, rounded side down, on cake plate. Cover with 1/3 of icing. Place second layer on top, rounded side up. Frost sides and top with remaining icing. Chill.
Title: Old-Fashioned Raisin Sugar Cookies
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 2 vanilla extract
- 1/4 baking powder
- 1/2 salt
- 1 egg
- 1 1/2 unbleached all-purpose flour
- 2 raisins
- currants
Instructions:
1. Preheat the oven to 425°; lightly grease (or line with parchment) two baking sheets.
2. In a bowl, beat together the butter, sugar, vanilla, baking powder, and salt.
3. When smooth, beat in the egg.
4. Add the flour and raisins, stirring until well combined.
5. Drop the dough by the tablespoonful onto prepared baking sheets.
6. Using the bottom of a glass dipped in sugar, flatted the dough to a scant 1/2 inch thick.
7. Bake the cookies for 9 minutes, until they are barely set and just starting to brown around the edges.
8. Remove them from the oven, let them rest on the pan until you can move them without them breaking, then transfer to a rack to cool.
9. *For crisp cookies, bake in a 350° preheated oven for 13-15 minutes, until the cookies are starting to brown around the edges.
Title: Vegan Cocoa Tofu Brownies
Ingredients:
- 3 firm silken tofu
- 1/4 milk
- 1/2 canola oil
- 1 sugar
- 2 vanilla extract
- 1 flour
- 1/2 cornstarch
- 1 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Puree the tofu, non-dairy milk and oil until smooth and fluffy. Transfer to a mixing bowl. Use a fork to vigorously mix in the sugar and vanilla.
2. Sift in flour, cocoa powder, cornstarch, baking powder and salt.
3. Use a spatula to mix batter until smooth. Transfer to an 8X8 greased baking pan and smooth out the top.
4. Bake in the preheated oven at 325°F/150°C for 25 minutes or until set.
5. Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.
6. Enjoy.
Title: Marshmallow Cupcakes
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 unsalted butter
- 1 sugar
- 2/3 low-fat milk
- 1 vanilla
- 3 salt
- 1 miniature marshmallow
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine flour and baking powder together in a bowl; set aside.
3. Cream butter and sugar together, beating till light and fluffy, about 3 minutes.
4. Alternately add the flour mixture and the milk, and beat until batter is smooth. (Don’t panic, this will look more like cookie batter than cake batter.).
5. Beat egg whites with a pinch of salt until stiff but not to dry. Gently fold into batter. (This was a bit of a chore, just keep at it).
6. Fold in marshmallows.
7. Spoon batter into cupcake papers, filling cups about 2/3 full(even if you are using papers, be sure to grease down the top of the muffin tins as the marshmallow part tends to ooze over a bit). Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
Title: Chocolate Surprise Muffins
Ingredients:
- 8 cream cheese
- 1/3 sugar
- 1 vanilla
- 1 egg
- 1 water
- 1 eggs
- 1 1/3
- 1/2
- 3
Instructions:
1. Preheat oven to 350. Line 24 muffin cups with paper liners.
2. Beat cream cheese and sugar together in a large mixing bowl.
3. Add vanilla and egg, beat for 30 seconds, or until well combined.
4. Stir in chocolate chips and set aside.
5. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with electric mixer on low for 2 minute, scraping sides down.
6. Increase mixer speed to medium and beat for 2 more minutes, or until batter looks thick and well combined.
7. Fill each muffin cup 2/3 full.
8. Spoon a heaping teaspoon of filling into the center of each muffin. (The filling will sink into the muffins as they bake).
9. Bake muffins 23 to 27 minutes, or until the spring back when lighly pressed with your finger.
10. Remove from oven and cool in pan for 5 minutes. Run a butter knife around the edge of the liners and lift the muffins up from the bottom, using the knife. Place on wire rack to continue to cool for at least 15 minutes before serving.
Title: Sugar Free Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1 egg
- 1/2 Splenda granular
- 1/4 water
- 1/2 vanilla
- 1 all-purpose flour
- 1 baking soda
- 1/2
- 2
Instructions:
1. Blend first six ingredients on med speed for 2 mins then blend flour and baking soda until well blended.
2. fold in chocolate
3. Bake at 350 20- 25 mins until lite golden brown.
Title: Gluten Free Sponge Cake
Ingredients:
- 3/4 cornflour
- 1 baking powder
- 3 eggs
- 1 salt
- 1/2 sugar
Instructions:
1. Sift cornflour, baking powder and salt together.
2. Beat egg whites until stiff but not dry.
3. Beat in egg yolks.
4. Gradually beat in sugar until mixture forms a figure 8.
5. Fold in the dry ingredients.
6. Divide into 2 well greased 20 cm (8") sandwich pans.
7. Bake at 180 C or 350 F for about 20 minutes.
8. Remove from pans and cool on wire rack.
9. When cool, top one with whipped cream and jam (jelly).
10. Place the other on top and dust with icing sugar.
Title: Gold Cookies
Ingredients:
- 1/2 butter flavor shortening
- 1 1/2 sugar
- 4 milk
- 2 vanilla
- 1 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/4 pecans
- 3/4 cinnamon
- 2
Instructions:
1. Mix together shrtening, sugar and egg yolks.
2. Stir in milk and vanilla.
3. Add in flour, baking powder and salt.
4. Chill dough.
5. Roll into balls the size of walnuts and roll balls in mixture of nuts and cinnamon.
6. Place 3 inches apart on an ungreased baking sheet.
7. Bake at 400 degrees for 12-15 minutes, until golden brown, but still soft.
8. Yields 5 dozen 2-inch cookies.
Title: Peach Krinkle
Ingredients:
- 1 lemon rind
- 1 light brown sugar
- 1 1/4 butter
- 3/4
- 1/4
Instructions:
1. Preheat oven to 325°F.
2. Combine peaches and lemon zest and place in a medium sized baking dish.
3. In a small bowl, add pie crust mix and brown sugar, crumble together and sprinkle over peaches.
4. Dot liberally with butter and bake 45 minutes.
Title: Banana Split Dressing
Ingredients:
- 2 eggs
- 1 sugar
- 1 vinegar
- 6 milk
- 1 peanut butter
- 2 bananas
- 1/4 peanuts
Instructions:
1. Cook everything (except peanut butter) together in a saucepan until thick,watching closely so that it doesn't burn.
2. Remove from stove and add peanut butter.
3. Slice bananas into 4 sections (lon ways and in half).
4. Spread dressing on each banana piece and sprinkle with crushed peanuts.
Title: Blueberry Angel Food Cake
Ingredients:
- 1 1/2 sugar
- 1 cake flour
- 12 cream of tartar
- 1 1/4 salt
- 1/2 vanilla extract
- 1 blueberries
- 1 1/2 cake flour
- 2 lemon, zest of
- 1 powdered sugar
- 1 lemon juice
- 3
Instructions:
1. Preheat oven to 375 degrees.
2. Sift together 1 cup flour and 1/2 cup sugar.
3. In a large bowl, beat egg whites until foamy.
4. Add cream of tartar and salt and continue beating until soft peaks form.
5. Add 1 cup of the sugar, 2 tablespoons at a time and continue beating until stiff peaks form.
6. Sift flour mixture over the egg whites, 1/4 cup at a time, folding in carefully.
7. Fold in vanilla and blueberries.
8. Combine 2 tablespoons flour and lemon zest then fold this into the egg white mixture.
9. Spoon batter evenly into an ungreased 10 inch tube pan.
10. Bake for 40 minutes or until cake springs back when lightly pressed.
11. Invert pan over a wire rack and allow to cool completely.
12. Loosen cake by running a spatula around the edges of the pan, and remove from pan.
13. To make the glaze, whisk the lemon juice and sugar together until it forms a smooth glaze then drizzle it over the cake.
Title: Saffron Fruit Cake
Ingredients:
- 8 butter
- 4 sugar
- 6 plain flour
- 6 baking powder
- 1 eggs
- 2 saffron thread
- 1 salt
Instructions:
1. Preheat the oven to 180C/350F and grease a square cake pan, lining the bottom with greaseproof paper.
2. In a pestle and mortar, grind the saffron with some of the sugar (you get the best yellow colour that way), alternatively, soak in 2tbsp of boiling hot water.
3. Bring the dried fruit to the boil in a pan of water, once boiling point is reached, turn off the heat and drain the fruit well using a sieve. Return to the pan and add the butter until it has melted perhaps over a low heat if necessary.
4. Add the saffron (including water if soaking method used) sugar and eggs and mix thoroughly then sift in the flour, salt and baking powder.
5. Mix well but do not over work the mixture then pour into the cake pan.
6. Bake for 30mins or until browned on top, then reduce heat to 160C/300F, cover with foil and bake for a further 20 minutes.
7. Allow to cool for 15 minutes before turning out to cool completely on a wire rack.
8. Now thats special.
Title: Crème Brûlée W/ Raspberry-Brown Sugar Crust
Ingredients:
- 3 white sugar
- 3/4 vanilla
- 6 salt
- 1 brown sugar
- 1/4 fresh raspberry
- 4
- 16
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Put your cream in a saucepan on Medium High and bring it to a simmer. You're looking for the little bubbles to form on the outside of the pan just before the cream starts to boil. This will take a few minutes. While you are waiting, you can work on your egg mixture.
3. Put egg yolks and white sugar in a large bowl. With an electric mixer, blend for 2 to 3 minutes until well mixed and smooth. Add vanilla and the salt. Mix until combined.
4. Turn cream off. Do not let it boil or boil over. Mix the hot cream into the eggs but don’t just pour it all in at once or the eggs will scramble. Add just a couple of tablespoons of the hot cream to the egg mixture. With the mixer running on low, add a little more. After you've done this three times, you can start to add your cream in a steady slow stream. Keep the mixer running until you have all of the cream mixed inches.
5. Now take your 9 X 13 pan and put all of your ramekins in it. Fill the pan with enough water to come halfway up the sides of the containers. NO MORE than that. Put a few raspberries in the bottom of each ramekin. Then carefully pour the cream mixture over the raspberries, up to about one-third of an inch from the top of the container--maybe even one-half of an inch, depending on how steady your hands are…because you now have to transfer this to the oven.
6. Transfer the baking pan and its contents carefully into the oven. Just try not to get water into the custard-filled containers. That would be bad.
7. Bake the custards for one hour. They will be light brown on top and "set." Carefully remove the whole pan from the oven. Put them on a cookie sheet or tray and put them in your refrigerator to cool. You need to leave them in there at least 3 hours to firm up. You can even leave them overnight. If you leave them overnight, cover them with plastic wrap after they have cooled.
8. When you want to serve. Preheat your broiler. Smear a scant half teaspoonful of raspberry jelly across the top of the baked custard. This is pretty sweet so just a smear is enough. Then sprinkle 2 teaspoons of brown sugar on top of each, trying to cover the jelly. If it doesn't cover completely, that's okay.
9. Put all of the containers on a cookie sheet and place it under the broiler at least 6 to 8 inches below the heat source. Broil for up to 2 minutes; you're watching for the brown sugar to completely melt. If there is jelly sticking through, it will glisten. When the sugar is melted, it will make a crust and you're ready to go.
10. Let them cool for just a minute and serve.
Title: Rolled Oat Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/4 water
- 1 vanilla extract
- 3 quick-cooking oats
- 1 1/4 flour
- 1 salt
- 1/4 baking soda
Instructions:
1. In a mixing bowl, cream butter and sugar. Add the water and vanilla; mix well. Combine the dry ingreadients; add to creamed mixture and mix well. Chill for 30 minutes.
2. Shape dough into two 1 1/2 inch rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm. Cut into 1/2 inch slices and place 2 inches apart on greased baking sheets. Bake at 375 for 12 minutes or until lightly browned. Remove cookies to wire racks to cool.
Title: Angel Toffee Dessert - Stacey Reed
Ingredients:
- 2 cream cheese
- 1/2 confectioners' sugar
- 2 milk
- 1
- 5
- 1/2
Instructions:
1. In a mixing bowl, beat the cream cheese, sugar, & milk until smooth. Fold in the whipped topping.
2. Arrange angel food cake cubes in an ungreased 11x7x2 dish.
3. Drizzle with chocolate syrup and caramel dip.
4. Set aside 1 tablespoon of toffee bits; sprinkle the remaining toffee bits over chocolate and caramel dip.
5. Spread cream cheese mixture over top. Sprinkle with remaining toffee bits.
6. Cover & chill until serving. Store left-overs in the refrigerator.
Title: Mexican Wedding Cakes
Ingredients:
- 1 1/2 granulated sugar
- 1/4 all-purpose flour
- 2 salt
- 1/4 unsalted butter
- 16 vanilla extract
- 2 powdered sugar
- 1
Instructions:
1. Pulse the nuts in a food processor fitted with a steel blade until half of them look finely chopped and the rest look pulverized.
2. Transfer to another bowl and set aside.
3. Wipe the bowl of the FP with a paper towel to remove any excess nut oil.
4. Put the granulated sugar in the bowl and process until powdery.
5. Add the flour and salt and pulse just to mix.
6. Add the butter chunks, vanilla and egg yolk.
7. Process until the mixture looks damp and begins to clump together.
8. Add the nuts and pulse until combined.
9. Transfer dough to another bowl, cover and refrigerate at least 2 hours, preferably overnight, or up to a few days.
10. Preheat the oven to 325.
11. Shape barely more than level tablespoons of dough into 1 1/4" balls or crescent shapes.
12. Place 2 inches apart on ungreased cookie sheets (ungreased).
13. Bake for 22- 24 minutes or until lightly colored on top and golden brown on bottom.
14. Rotate the cookie sheets halfway through the baking time to ensure even baking.
15. When the cookies are done, let them cool on the pans for 5 minutes, then gently roll each hot cookie in powdered sugar to coat.
16. Cool completely on a rack before storing.
17. If desired, you can roll each cookie in powdered sugar again once completely cooled for more even coating.
18. Cookies may be stored, airtight, for at least 2 weeks.
Title: Traditional Algerian Sables (Cookies) - Like Linzer Augen
Ingredients:
- 1 margarine
- 1/2 butter
- 1 granulated sugar
- 2 1/2 egg
- 1 plain flour
- 1 baking powder
- 3/4 vanilla flavoring
- 1/2 - 3/4 vanilla extract
- icing sugar
Instructions:
1. Preheat oven to 170°C
2. Cream the margarine & sugar(s) until light & fluffy.
3. Beat in the egg & vanilla, then gradually fold in the flour & baking powder.
4. Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour.
5. Roll out to about 4mm thick, be sure to flour the rolling pin well.
6. Cut out 'tops & bottoms' for your sables.
7. Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white.
8. Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.
9. When the sables are fully cooled, heat the jam until bubbling.
10. Place all the sables tops onto a tray & dust generously with the icing sugar.
11. Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.
12. Then carefully place a 'top' over the blob of jam.
13. Allow to set, then store in one layer in an airtight container for upto 10 days.
Title: Toasted Nuts
Ingredients:
- 1⁄2 walnuts
- pecans
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spread the nuts out in a pie pan.
3. Bake 5 to 8 minutes, stirring once.
4. Nuts burn easily, so watch them carefully.
5. Cool before using.
6. Toasted nuts can be stored in an air tight container for about 2 weeks.
Title: Apple Crisp
Ingredients:
- 8 apples
- 1/2 salt
- 1 cinnamon
- 1 vanilla
- 1 oatmeal
- 1 flour
- 1 1/2 brown sugar
- 1 1/2 granulated sugar
- 1 butter
Instructions:
1. Peel, core and slice apples.
2. Mix apples with salt, cinnamon and vanilla.
3. Put apples into 9x13 baking pan.
4. Combine topping ingredients (flour, sugars, butter and oatmeal) until crumbly.
5. Crumble topping evenly over apples.
6. Bake in a 350 degree oven for 40 minutes.
Title: No Sifting Vanilla Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 4 unsalted butter
- 2 sour cream
- 2 pure vanilla extract
- 16 powdered sugar
Instructions:
1. Beat together the cream cheese, butter, sour cream, and vanilla until light and fluffy.
2. Gradually beat in the box of powdered sugar on medium speed until smooth.
3. Generously frosts 30 cupcakes.