lumicero/recipes-ing2inst huggingface dataset:
Title: Christmas Gumdrop Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 butter
- 1/2 shortening
- 1 egg
- 1 vanilla
- 2 flour
- 1/2 quick oats
- 1/2 coconut
- 1 baking soda
- 1/2 baking powder
- 1/4 salt
- 1
Instructions:
1. Heat oven to 375°. Lightly grease cookie sheets.
2. In a large mixing bowl, combine sugars, butter, shortening, egg and vanilla. Beat at medium speed until light and fluffy.
3. Add remaining ingredients, except gumdrops, and beat until a soft dough forms. Then add gumdrops.
4. Drop dough by heaping teaspoons 2-inches apart on prepared baking sheet.
5. Bake 7-10 minutes or until golden brown. Cook for 1 minute before removing from cookie sheets. Cool completely before storing.
Title: Quick Chocolate Biscuit Cake (Sugar Free)
Ingredients:
- 3 cocoa powder
- 200 water
- 1 1/2 Splenda granular
- 1
Instructions:
1. Pour the water in a saucepan and heat it until medium hot.
2. Mix the cocoa powder with the water. Add in Splenda and mix until the mixture becomes creamy and thick. Do not add too much Splenda as biscuits themselves are the major source of sweetness in the recipe.
3. Crush the biscuits separately in a bowl. Make sure the pieces are neither too big nor extremely powdery. We just need small pieces.
4. Add the cocoa mixture to the bowl and mix it lightly with a spoon.
5. Take a small plastic bag and put in the resulting mixture, roll the plastic bag in a cylinder like shape.
6. Put the bag in a Refrigerator and allow it to cool for 4-6 hours.
Title: Chocolate Zucchini Loaf
Ingredients:
- 4 all-purpose flour
- 3 baking powder
- 1 1/2 baking soda
- 1 salt
- 1 eggs
- 4 sugar
- 3 zucchini
- 1 1/2
- 3
- 1
Instructions:
1. Heat oven to 325.
2. Beat eggs, oil and sugar in large bowl. Sift flour, soda, salt and baking powder. Add melted chocolate or cocoa to egg mixture along with dry ingredients and zucchini and nuts.
3. Cook approximately 1 hour. Cook on rack.
Title: Italian Cream Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 2 all-purpose flour
- 2 baking soda
- 1 buttermilk
- 1 pecans
- 1/2 vanilla extract
- 1 fresh lemon rind
- 1 light butter
- 1 light cream cheese
- 6 powdered sugar
- 1 vanilla extract
- 1
Instructions:
1. Prepare Cream Cheese Icing as follows, cover and Chill.
2. Beat butter and Cheese at high speed until fluffy.
3. Gradually add sugar, beat at low speed until blended.
4. Add vanilla and beat well.
5. TIP 1: Chill your mixing bowl (glass or metal) before you make Icing.
6. TIP 2: Mix Icing only until sugar is blended.
7. Mixing too much will make your icing too soft.
8. Cake mix: Coat bottoms of 3- (9 inch) round cake pans with pam.
9. (DO NOT COAT SIDES OF PANS) Line bottoms of cake pans with wax paper and coat with pam again.
10. Dust with flour; set aside.
11. In large mixing bowl, beat butter at medium speed until creamy; gradually add sugar,beat well.
12. Add egg yokes one at a time; beat well after each yoke.
13. In mixing bowl; combine flour and baking soda; stir well.
14. Add half of flour mixture to butter mixture; blend.
15. Add butter milk to butter mixture, blend.
16. Add the other half of flour mixture to butter mixture, blend.
17. Stir in pecans and next three ingredients.
18. In a glass or metal mixing bowl; Beat egg whites at high speed until stiff peaks form (do not over beat).
19. Fold egg whites into mixture.
20. Pour batter into prepared pans.
21. Bake a 350 degrees for 23 minutes.
22. Cool in pans on wire racks for 5 minutes.
23. Loosen cake layers from sides pan using a narrow metal spatula.
24. Turn out onto wire racks and peel off wax paper, cool completely.
25. Place first layer of cake on serving tray.
26. Spread 2/3 cups of Icing over top.
27. Place second layer on top of first one and repeat icing.
28. Place third layer on top and spread remain icing over cake.
29. Garnish with lemond rind strips if desired.
Title: Ginger-Almond Shortbread Cookies
Ingredients:
- 1 butter
- 2/3 confectioners' sugar
- 1 all-purpose flour
- 1 1/2 ground ginger
- 2
- 1/4
- 24
Instructions:
1. Preheat oven to 350°.
2. In a large mixing bowl, cream butter with sugar and almond extract until smooth.
3. Add flour, ginger, and ground almonds and beat mixture until well combined.
4. On a floured surface, roll dough out to 1/2-inch thickness.
5. Cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.
6. Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.
7. Remove to rack and cool.
Title: Flourless Chocolate Hazelnut Cake (Gluten-Free)
Ingredients:
- 150 butter
- 150 dark chocolate
- 5 eggs
- 2/3 caster sugar
- 1 1/2 hazelnut meal
- 1/2 hazelnuts
- 1/3 dark chocolate
- 100
Instructions:
1. Preheat oven to 160°C / 140°C fan-forced. Grease a deep 20 cm round cake pan. Line base and sides of the pan with baking paper.
2. Combine the butter and the chocolate in a small saucepan. Stir over a low heat until smooth and cool for 10 minutes.
3. Beat the egg yolks and the caster sugar in a medium bowl with an electric mixer until thick and pale.
4. Beat in the chocolate mixture to the egg yolks.
5. Using a clean small bowl, beat the egg whites until soft peaks form.
6. Fold the hazelnut meal into the chocolate mixture, then fold in the beaten egg whites in two batches.
7. Spoon the mixture into the prepared pan and bake for approximately 1 ½ hours.
8. Cool in pan. Turn cake, top side down onto a serving plate.
9. Ganache- bring the cream to the bowl in a small saucepan. Remove from the heat and add the chocolate. Stir until smooth. Stand 5 minutes before using.
10. Spread the cake with the chocolate ganache to serve and top with chopped hazelnuts to serve.
Title: Strawberries and Sicilian Cream
Ingredients:
- 1 ricotta cheese
- 1/2 cottage cheese
- 1 orange marmalade
- 1 strawberries
- 2
Instructions:
1. In a blender or food processor fitted with steel blade, process ricotta until smooth.
2. Add marmalade and process just until mixed.
3. Transfer to a bowl.
4. Stir in chocolate and liquer.
5. Cover and refrigerate until chilled.
6. Divide strawberries between 4 goblets or dessert dishes.
7. Top each serving with ricotta-chocolate mixture.
Title: Easy Orange and Poppyseed Cake
Ingredients:
- 1 orange
- 125 butter
- 1 1/2 caster sugar
- 3/4 poppy seed
- 1/2 eggs
- 3 orange
- 1 water
- 1/2 white sugar
- 1/2 icing sugar
Instructions:
1. Process the orange in a food processor until pureed. Add the remaining ingredients and process until smooth.
2. Pour mixture into a baking paper lined 20cm cake pan and bake at 180°C for 45-50 minutes or until golden and a skewer comes out clean when inserted into the centre of the cake. (The cake will not rise much).
3. Stand the cake for 5 minutes before turning out onto a cooling rack.
4. For sticky oranges: Peel the rind from orange into long straight segments & finely julienne rind.
5. Combine the sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmering for 10 minutes until syrupy and orange rind is translucent.
6. Drizzle warm syrup over cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.
Title: The Uncomplicated Coconut Souffle
Ingredients:
- 6 eggs
- 1/3 sugar
- 1/4 orange zest
- 1 cream cheese
- 1 flaked coconut
- 1 1/3
Instructions:
1. Mix eggs, cream, sugar and zest in an electric blender.
2. Cut cream cheese into pieces and add to container with coconut.
3. Blend at high speed for 10 seconds.
4. Pour into a buttered 1 quart casserole or souffle dish.
5. Bake in a preheated 375 degree oven for 50 minutes.
6. Blended mixture can be refrigerated up to 2 1/2 hours before baking; increase baking time to 1 hour.
7. * To make a hot chocolate souffle, prepare as directed above, eliminating the orange zest and substituting 1 4 oz. package of German sweet chocolate,melted, for the coconut.
Title: Karask
Ingredients:
- 1 sour cream
- 1 egg
- 1/2 salt
- 3 sugar
- 1/4 butter
- 1/2 whole wheat flour
- 1 baking soda
- 1/2 carrot
- 2/3 butter
- 2 plain yogurt
- 1 sugar
- 3 cranberries
- 1/3
- 2/3
Instructions:
1. Saute grated carrot in butter over medium high heat 2-3 minutes ; let cool.
2. Mix soda and flours.
3. Beat eggs, add sour cream, sugar, salt.
4. Add the flour mixture; mix well.
5. Add melted butter and carrots and mix very well.
6. Pour mixture into baking dish
7. Bake at 350F for 35-40 minutes.
8. Serve hot with cranberry cream sauce (see below).
9. Cranberry cream-sauce for serving:
10. Mix Sugar and yogurt, till Sugar is disolved.
11. Whip the cream till soft and mix in the yogurt.
12. Mash the cranberries and add to the mixture.
Title: Pudding Poke Cake
Ingredients:
- 1 water
- 1 1/4 butter
- 1/2 eggs
- 3 chocolate instant pudding
- 2 confectioners' sugar
- 1 milk
- 4
Instructions:
1. Prepare and bake cake as package directs in a 9x13 pan. (NOTE: Different cake mixes may require different ingredients than mine.) Remove from oven.
2. Poke holes at once through the cake with a round handle of a wooden spoon. Holes should be in 1" intervals.
3. After the holes are made, combine the sugar and pudding mix in a large bowl. Gradully stir in the milk. Beat at low speed for 1 minute.
4. Before the pudding thickens, pour about half evenly over the warm cake and into the holes.
5. Allow the remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill at least 1 hour. Store in refrigerator.
6. TIP: You can use different flavors of pudding and cake for different flavors. Try adding 1/2 C peanut butter to the chocolate pudding for a Peanut Butter Poke Cake.
Title: Phyllis Bailey's Butter Cookies
Ingredients:
- 1 butter
- 2 sugar
- 4 flour
- 4 -5 salt
- 1/2 vanilla
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Cream together the butter, sugar and egg yolks.
3. Add in the flour, salt and vanilla.
4. Use your cookie press with the poinsettia disc on it and press cookie onto cookie sheet. Put a small piece of cherry in the center.
5. Bake for about 8 minutes.
Title: Chocolate Cake
Ingredients:
- 2 self-raising flour
- 3 cocoa powder
- 1 sugar
- 2 eggs
- 1 milk
- 3 butter
- 1 vanilla flavoring
- 1/2 cashew nuts
- 1/2
Instructions:
1. Mix flour, cocoa powder.
2. Add the sugar.
3. Add beaten eggs, melted butter, milk & vanilla and beat for approximately 8-10 minutes.
4. Bake for 30 minutes for 350°F.
5. Cool for 10 or 15 minutes.
Title: Potholder New Orleans Pecan Pie
Ingredients:
- 1/4 butter
- 1 brown sugar
- 1/4 salt
- 1 eggs
- 3 vanilla
- 1 pecan halves
- 1 3/4
- 1
Instructions:
1. Cream butter and sugar together until fluffy.
2. Add salt, karo syrup, eggs, and vanilla.
3. Sprinkle pecans on the bottom of the pie shell, reserving 1/4 cup for topping.
4. Pour filling over pecans.
5. Decoratively place remaining pecans on the top of the pie .
6. Bake at 450 degrees for 10 minutes.
7. Reduce heat to 350 degrees and bake 35 minutes longer. (If you want, you can put the pecans on the top at this point instead of earlier, so they don't get so dark.).
8. Test with knife. Outer edge of filling should be set, and center of filling should be slightly soft, but knife should come out clean.
Title: All Recipes White Chocolate Blondies
Ingredients:
- 8 white chocolate
- 1 vanilla extract
- 1/2 butter
- 1 1/4 all-purpose flour
- 2 eggs
- 3/4 salt
- 1/3 white sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
2. In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
3. Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.
Title: Simple Basic Lower-Fat Biscotti With Chocolate Chip and Walnuts
Ingredients:
- 2 unbleached all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 sugar
- 2 eggs
- 1/4 vanilla extract
- 1/2 chocolate chips
- 1/2 roasted walnut
Instructions:
1. Adjust oven rack to the middle position and preheat oven at 350°F.
2. Mix first 3 ingredients together in a small bowl.
3. Whisk sugar and eggs in a large bowl to a light lemon colour.
4. Stir in the vanilla extract, chocolate chips and walnuts.
5. Sift dry ingredients over the egg mixture and fold until dough is just combined.
6. Halve dough and turn each portion onto a cookie sheet covered with parchment paper (or silpat).
7. Using floured hands, stretch each dough into a rough 13 by 2 inch log. Place them about 3 inches apart. Pat each dough to smooth it.
8. Bake about 35 minutes (until loaves are golden and just beginning to crack on top).
9. Remove loaves from oven and cool the loaves for 10 minutes. Lower oven temp to 325°F.
10. Cut each loaf diagonally into 3/8 inch slices with a serrated knife. Lay the slices about 1/2 inch apart on the cookie sheet, cut side up, and return to the oven.
11. Bake, turning over each cookie halfway through baking until cristp and golden brown on both sides, about 15 minutes.
12. Transfer to a wire rack and cool completely.
13. Variation: Lemon/Orange - Almond Biscotti:add 1 tbs of zest and 1 cup of almonds into the egg mixture.
Title: Strawberry Dessert
Ingredients:
- 1 strawberries
- 1 sugar
- 3 cornstarch
- 1 butter
- 1/2 brown sugar
- 2 flour
- 1/2 pecans
- 8 cream cheese
- 1 1/2 powdered sugar
- 2
Instructions:
1. Cook strawberries, sugar and cornstarch until thickened. Let cool.
2. Mix 2 sticks butter, brown sugar, flour & pecans. (Do not cream). Press out on a cookie sheet and bake at 350 degrees for 10-20 minutes. Cool and crumble up. Save one cup for topping. Pat the rest in a long cake pan for the bottom crust.
3. Spread the cooled strawberry filling on the crust.
4. Mix cream cheese and 1 Cup powdered sugar. Whip 2 packages of dream whip as directed on box with 1/2 cup powdered sugar. Blend the cream cheese and powdered sugar mixture. Spread on top of strawberries. Sprinkle the one cup topping saved on top.
Title: Devil's Food Cookies
Ingredients:
- 2 flour
- 1 3/4 granulated sugar
- 1/2 cocoa powder
- 1/2 salt
- 1 baking soda
- 1/2 butter
- 1 egg
- 1/2 coffee
- 1/2 granulated sugar
- 1 powdered sugar
- 1/2 vanilla
- 1/4 salt
- 2 -4 powdered sugar
- 1 vanilla
- 1/4 salt
- 1/2
- 1/4
- 3 -6
Instructions:
1. In a large bowl mix the flour, sugr, cocoa powdrer, salt and baking soda. Once these dry ingredients are combined, add the melted butter and mix thoroughly.
2. Add the beaten egg and mix thoroughly. Add the strong coffee and mix thoroughly.
3. Chill the dough in the refrigerator for at least 1 hour. Overnight is fine too.
4. When you're ready to bake, preheat the oven to 350.
5. Roll the dough into 1" diameter balls with your hands. This dough may be sticky, so roll only enough for the cookies you plan to bake immediately and return the bowl to the refrigerator. Roll the dough balls in the bowl of sugar and place them on a greased cookie sheet, 12 balls to a standard sheet. Flatten slightly with the heel of your clean hand so they won't roll off on the way to the oven.
6. Bake at 350 for 8-10 minutes. Cool on the cookie sheet for 1 minute and then move to wire rack to cool completely. If you leave them on the cookie sheet longer they will stick.
7. White Icing - Mix the powdered sugar with the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies.
8. Chocolate Icing - Mix the powdered sugar with the cocoa. Blend it until the resulting mixture is a uniform color. Add the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies.
9. Let the icing dry completely and then pack in single layers in a box lined with wax paper. Do not stack them!
Title: Cream Cheese Cookies
Ingredients:
- 1 shortening
- 3 cream cheese
- 1 sugar
- 2 vanilla
- 1/2 flour
- 2 1/2
Instructions:
1. Cream shortening, add cream cheese, blend well.
2. Beat in sugar, then egg yolks and vanilla.
3. Beat in flour.
4. Makes a thick dough.
5. Roll out on lightly floured board.
6. Cut in circles or shapes.
7. Bake at 350 for 10 to 12 minutes.
Title: Crepes Fritzgerald
Ingredients:
- 24 sour cream
- 16 cream cheese
- 16 fresh strawberries
- 6 butter
- 1 sugar
- 1 kirsch
Instructions:
1. Filling:.
2. Mix sour cream and cream cheese. Roll crepes with mix in center. You may do this in advance. Refrigerate until needed.
3. If you refrigerated let crepes sit at room temp until center is warm if you don't like a cool center and warm topping.
4. Topping:.
5. Place strawberries in large bowl, dot with butter and sweeten with sugar. Heat kirsch and strawberry liqueur in large skillet then add the sweetened strawberries. Pour over serving of crepes.
6. Note you can flame in skillet.
Title: Chocolate Maraschino Cherry Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 1 buttermilk
- 1 egg
- 1 cake flour
- 1/2 baking soda
- 1 3/4 cherries
- 1
- 5
Instructions:
1. Grease and flour pans (9x13 or 2 8" round pans).
2. Sift flour and soda.
3. cream butter and sugar.
4. add egg, melted chocolate nuts and cherries and juice to creamed mixture.
5. add dry ingredients and buttermilk alternately.
6. Pour into pans
7. Bake in a 350 oven for 30 minutes.
8. Cool.
9. Frost with Ganache.
Title: Finnish Runeberg's Cupcakes
Ingredients:
- 1 egg
- 25 sugar
- 50 soft brown sugar
- 100 butter
- 50 flour
- 200 baking powder
- 1 granulated sugar
- 50 water
- 1 rum
- 1/2 raspberries
- 100 sugar
- 50 icing sugar
- 1 water
- 100
- 50
- 4
- 1
Instructions:
1. Melt the butter and let it cool slightly. Whip the cream until soft peaks form. Beat the egg and sugars until fluffy, add almond extract (and liqueur if using), melted butter and whipped cream.
2. Mix together the dry ingredients. (If you do not have walnuts, hazelnuts or sugar cookies at hand, you can omit them or replace them with ground or chopped almonds.) Gently fold the dry ingredients into the batter.
3. Lightly butter eight small (90 ml) cylindrical molds / (3 fl oz) muffin cups and spoon the batter into them. Place the molds on a baking sheet and bake the cakes at 180°C (350°F) for 15-20 minutes or when a cake tester/toothpick inserted in the middle of them comes out clean.
4. Meanwhile, prepare the sugar syrup and raspberry topping. Place the sugar, water and the alcohol of your choice into a small saucepan. Bring the mixture to the boil, so that the sugar melts and alcohol evaporates. Remove from heat and set aside.
5. Place the raspberries and sugar into another small pan, bring to the boil and cook gently until the sugar has melted and the berries are broken (about 15 minutes). Stir every now and then. Set aside to cool. The topping should be rather thick, let it boil for a little longer if it is too thin.
6. Take the hot cakes out of the oven, prick them with a toothpick, and drizzle the warm sugar syrup on top of them. Use all of the syrup. Let the cakes absorb the syrup for half an hour or longer. When the cakes seem thoroughly moist, gently remove them from the molds and flip them over.
7. If the bottoms of the cakes are uneven, cut them flat carefully, using a serrated knife, so that the cakes will stand straight. This is most easily done while the cakes are still inside the molds. Cut by moving the knife along the rim of the mold.
8. Cut a small round hole on the top of cakes using a small teaspoon. Fill the holes with raspberry topping and let it set in refrigerator.
9. Meanwhile, prepare a very thick sugar icing by mixing a dash of water with icing sugar. Flavor the icing with a dash of almond essence. Pipe the icing around the raspberry topping on top of cakes. Let the sugar icing set and serve the cakes with coffee or tea.
Title: Quadruple Chocolate Loaf Cake
Ingredients:
- 200 plain flour
- 1/2 baking soda
- 50 sugar
- 275 unsalted butter
- 175 eggs
- 2 vanilla extract
- 1 sour cream
- 80 boiling water
- 125 water
- 175 sugar
- 1 dark chocolate
- 125
- 100
- 25
Instructions:
1. Preheat oven to 350F, putting in a baking sheet as you do, and line a loaf tin (21x11cm) with baking parchment.
2. Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla and sour cream into the food processor and blitz till a smooth, satiny brown batter. Scrape down with a spatula and process again while pouring the boiling water down the funnel. Switch it off, remove lid and blade, then stir in the chocolate chips.
3. Scrape and pour this beautiful batter into the prepared loaf tin and slide into the oven, cooking for about an hour. When it's ready, the loaf will be risen and split down the middle -- but your cake skewer may come out a bit sticky, as this is a very damp cake -- this is a good thing.
4. When the cake has had about 45 minutes of baking, put the syrup ingredients of cocoa, water, and sugar into a small saucepan and boil hard for 5 minutes or more, until it reduces into a dark, smokey, chocolatey syrup.
5. Take cake out of oven and set on cooling rack and still in it's pan, pierce here and there with a skewer. Then pour the syrup as evenly as possible, which is not very, over the surface of the cake. It will run to the sides of the pan, but some will absorb in the middle.
6. Once the cake is completely cold, remove from pan and remove the parchment. Sit on oblong plate. Now take bar of chocolate and cut with a very sharp knife so that it splinters and flakes and falls in slices of varying thickness and thinness. Scatter these pieces all over the surface of the cake.
Title: Medenjaci-Croatian Honey Spice Cookies
Ingredients:
- 250 butter
- 180 demerara sugar
- 250 honey
- 3 eggs
- 1 baking soda
- 2 ground cinnamon
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 powdered ginger
- 300 all-purpose flour
- 100 whole wheat flour
- 350 cake flour
- 6 walnuts
Instructions:
1. Heat the butter, sugar and honey, stirring constantly, over low heat until the sugar and butter have melted completely. Set aside to cool (10 minutes).
2. Lightly whisk the eggs. Mix and combine baking soda, spices, all-purpose, whole wheat and cake flour.
3. Add the lightly beaten eggs, flour and spices to the melted honey, sugar and butter mixture. Mix and combine to obtain smooth and soft dough. Cover the dough with foil and leave in a cool place for 1-3 days.
4. Divide and roll the dough into long rolls 1.5 cm in diameter, cut them into smaller rolls. Shape each roll into a walnut sized ball.
5. Place the dough balls, few centimetres apart from each other, on a baking sheet lined with parchment paper or a silicon sheet. Insert, only halfway, a quarter of the walnut kernel at the top of each cookie.
6. Bake the cookies in the oven at 190°C for 10-12 minutes. Cool and store in an airtight container.
Title: German Apple Cheese Torte
Ingredients:
- 1/3 butter
- 1/3 margarine
- 1 sugar
- 1 1/4 egg
- 2 flour
- 1/2 sugar
- 2 flour
- 1/2 vanilla
- 2 eggs
- 1 1/4 apples
- 1/4 red currant jelly
- 1/3
Instructions:
1. Beat butter and sugar until light and fluffy.
2. Blend in egg. Add flour; mix well.
3. Spread dough onto bottom and 1 1/4 inches up sides of 9-inch spring-form pan.
4. Bake at 425 Degrees F, for 5 to 7 minutes or until crust is lightly browed.
5. Combine Neufchatel cheese, sugar, flour and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.
6. Pour into crust.
7. Top with apples and almonds.
8. Bake at 425°F for 10 minutes.
9. Reduce oven temperature to 350 F.; Continue baking 30 minutes.
10. Drizzle with jelly.
11. Loosen cake from rim of pan; cool before removing rim of pan.
12. CHILL several hours or overnight. 10 to 12 servings.
13. Kraft Cookbook.