lumicero/recipes-ing2inst huggingface dataset:
Title: Cracker Barrel Peach Cobbler With Almond Crumble Topping
Ingredients:
- 1 milk
- 1 butter
- 1/2 nutmeg
- 1/4 cinnamon
- 1/2 sugar
- 2 brown sugar
- 1/4 flour
- 1/2 cinnamon
- 1/8 butter
- 1/2
- 1
Instructions:
1. Mix all batter ingredients in a bowl with wisk until well incorperated and light. Pour into non greased 8 x 8 baking pan.
2. Drain peaches of syrup except for about a tablespoon of juice in each can, and mix with sugar until it has dissolved. Pour over batter but do not mix -- batter will rise over peaches and juices on it's own.
3. Mix all topping ingredients with hands slightly breaking up almonds as you incorperate. Do not place on cobbler yet as the almonds will burn! That step will come later.
4. Place into 375 degree oven for 45 minutes. Then, while leaving cobbler in oven, place crumble topping over cobbler and bake another 10-15 minutes. Watch carefully so that nuts don't burn.
5. Serve while still a little warm with some cinnamon ice cream and enjoy!
Title: Whole Wheat Cocoa Candy Cookies
Ingredients:
- 1 whole wheat flour
- 1/2 old fashioned oats
- 1 baking soda
- 3/4 sugar
- 1/2 cocoa powder
- 2 eggs
- 1 butter
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Combine the first 3 ingredients in one bowl.
3. In a second bowl, mix the last 5 ingredients.
4. Slowly incorporate the dry ingredients from the first bowl into the second.
5. Add candies.
6. Roll dough into 1 1/2 - 2 inch balls.
7. Bake on a greased cookie sheet for 18 minutes.
Title: Best Pudim De Coco
Ingredients:
- 1 sugar
- 2 water
- 1 sweetened condensed milk
- 1 coconut milk
- 5 eggs
Instructions:
1. Oil a tube pan or souffle dish. Set aside.
2. In a small saucepan combine sugar and water. Heat over medium-high until sugar melts and turns golden brown. Pour the caramel into the oiled pan and let harden.
3. Heat oven to 350°F.
4. Whisk together the other ingredients. Pour into the caramel-lined pan. Cover with aluminum foil.
5. Fill a roasting pan halfway with hot water. Put the tube pan in the bain-marie and bake at 350 F for one hour, or until a knife inserted comes out clean.
6. With foil still on top, put the pudim into the refrigerator overnight.
7. Unmold onto a serving platter and serve. (If you have trouble with this try putting the bottom of the pan in warm water to loosen the caramel.
Title: Maple Meltaways
Ingredients:
- 1/2 margarine
- 1/2 butter
- 3/4 sugar
- 1 1/2 flour
- 2 salt
- 1/4 pecan halves
- 2/3
Instructions:
1. Beat the margarine, sugar and extract together.
2. In a separate bowl, stir the flour and salt together, then beat into the margarine mixture until fluffy.
3. Roll into 1-inch balls and place on a sprayed cookie sheet.
4. Gently press a pecan half onto each cookie.
5. Bake 12 minutes at 350°F; let cool slightly on pans before lifting onto cooling racks.
6. Keeps 2 weeks in a covered tin, and freezes well.
7. Note: This recipe does not call for eggs.
Title: Libbi's Chocolate Pie
Ingredients:
- 2 milk
- 2 Equal sugar substitute
- 1 flour
- 1/3 salt
- 1/3 butter
- 1/8 vanilla
- 1
- 1/2
- 9
Instructions:
1. Beat egg yolks, add milk. Beat. Sift together Equal Spoonful, cocoa, flour, and salt in a microwaveable bowl. Stir in about 1/3 of the milk mixture to make a smooth paste. Slowly stir in remaining milk/egg until smooth.
2. Microwave about 4 minutes, stopping every 30 to 60 seconds to stir, until thick. Add 1T butter and 1/2 t. vanilla, stir until butter melts. Pour into baked pie shell. Top with meringue if desired or lite whipped topping. Chill.
Title: Divine Molded Almond Cookies
Ingredients:
- 1 butter
- 2 almond paste
- 1/2 sugar
- 2 1/2 all-purpose flour
Instructions:
1. NOTE: After the dough is made, I cut it in half and use the butter wrapper to keep the dough from drying out when I'm rolling the dough into balls. The dough will feel very gritty, as if there were sand in the dough. When you roll each ball, it will be ready to be stamped when the grittiness disappears and the dough is very soft and pliable. I only use enough dough so that when it is stamped down, the stamp completely covers the cookie.
2. Heat oven to 350 degrees.
3. Measure out the almond paste. Take it manually out of the measuring cup and tear it into tiny bits of almond paste, about the size of the pad on your thumb. Scatter it around the soft butter.
4. Beat butter and almond paste in a medium-sized bowl with an electric mixer on medium speed until well combined. This will not mix "by hand". It takes the beaters to pulverize the almond paste enough to mix it into the dough.
5. Beat in sugar.
6. Stir in flour with a wooden spoon. If necessary, knead in remaining flour with your hands. The dough initially appears very crumbly. However, the heat from your hands when you knead it and then roll each ball makes it very smooth and workable. Once dough is made, divide into two equal parts and cover with the butter wrappers to keep pliable and moist while you roll out each ball.
7. Stamped Cookie instructions:
8. Form dough into 1 1/2 inch balls. Roll dough into your hands until it feels very pliable. At first, it will feel very gritty but the warmth from your hands will blend the butter and almond paste. When it feels smooth like Playdoh, it is ready to be stamped.
9. Arrange balls on a parchment-lined cookie sheets 3 inches apart.
10. Using a 1.5 inch or 2 inch cookie stamp dipped into granulated sugar, press firmly into each cookie to flatten dough and make patterns on the top.
11. NOTE: When I use a stamp at first, I will touch dough to it to transfer "fat" onto the surface so the sugar will stick. Then, after each and every cookie that is stamped, place the stamper back into a shallow dish of sugar so it is coated each time.
12. Bake in a 350 degree oven for 10 to 15 minutes or only until the edges become the slightest shade of light brown. It takes a long time for these cookies to bake; begin checking for the slight brown edges after 10 minutes.
13. Slide cookies off of the baking sheet, onto your counter, still attached to the parchment paper. Allow to cool 5 minutes and then transfer to a wire rack to cool completely.
14. NOTE: These are one of the BEST keeping cookies that I've ever made. I had "misplaced" some of these in the kitchen for a month, opened the container they were stored in and was ready to toss them. DH stopped me, tried one and exclaimed, "They're as great as the day you first made them!".
15. If you have the time and really want to amp up the volume on these cookies, you can use a small brush and apply cookie paint or cookie glitter to the raised surfaces of the cookie.
Title: Pound Cake
Ingredients:
- 2 cake flour
- 1 baking powder
- 1/2 salt
- 1 unsalted butter
- 1 2/3 sugar
- 5 eggs
- 2 vanilla
Instructions:
1. Preheat oven to 325* (F).
2. Spread solid shortening on bottom and sides of 9x5x3 inch loaf pan, or 9-inch tube pan.
3. Dust evenly with flour; tap out excess.
4. Set prepared pan aside.
5. Sift together flour, salt, and baking powder.
6. In a mixing bowl, beat butter until soft and fluffy.
7. Gradually add sugar and beat until very light and creamy.
8. Add the eggs, one at a time, beating well after each addition.
9. Beat in vanilla.
10. By hand or on low speed, gradually stir in flour mixture-- blend well.
11. Pour batter into prepared pan and bake in preheated oven for 1 hour and 15-20 minutes for loaf pan (40-45 mins. for tube pan), or until toothpick comes out clean.
12. Cool the cake in its pan on a wire rack for 20 minutes.
13. Slide a knife around the edges to loosen the cake from pan.
14. Remove cake from pan, flip up-right, and cool completely on wire rack.
Title: Toffee Tiramisu (Adult Version)
Ingredients:
- 1 vanilla extract
- 1/2 sugar
- 1/4 cream cheese
- 1 heavy whipping cream
- 1/2
- 8
- 1
- 3
Instructions:
1. Lightly butter a 9x13-inch pan (bottom only) (use butter or margarine, NOT oil).
2. Mix coffee, liqueur, and vanilla.
3. Slice cake into 9 slices, and lay the slices down in the pan in one layer. (You may have to cut slices to fit pan).
4. Drizzle the coffee mixture evenly over the cake and set aside.
5. Beat sugar, cream cheese and chocolate syrup on medium until it is very smooth. Add whipping cream and continue beating until mixture is light and fluffy.
6. Spread cream cheese mixture over cake, and sprinkle candy over the top.
7. Refrigerate, covered, for at least one hour. Best if eaten in one day.
Title: Ho Ho Ho Rum Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 cold water
- 1/2 light rum
- 1/2 pecans
- 1
- 1/8
- 1/2
Instructions:
1. Preheat oven to 325 degrees F. Grease and flour one 10 inch tube or Bundt pan.
2. Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.
3. Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.
4. Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.
Title: Flaky Butter Crust
Ingredients:
- 1/2 salt
- 1/3 cold water
- 1/2 unsalted butter
- 11 all-purpose flour
Instructions:
1. Dissolve the salt in the water and refrigerate.
2. Place the butter cubes and flour in the food processor (or mixer) bowl. Chill the bowl, ingredients and blade (or mixer paddle) in the freezer until well chilled, at least 30 minutes.
3. Cut the butter into the flour using the pulse (or mixer paddle on slow speed) until the mixture resembles flakes of oatmeal.
4. With the machine running, slowly pour in the cold salted water, mix just until the dough forms a ball.
5. Divide the dough into three equal portions and shape each into a disk about 6 inches in diameter.
6. Refrigerate disks for at least 30 minutes.
7. Roll out each disk into 11 inch circles, place in a 9 inch pie pan and return the pan to the refrigerator until ready to bake or fill.
8. Note: If baking the crusts without filling, place a piece of parchment over the crust and fill with rice, or dry beans, spreading them around the bottom to cover and weigh down the crust. Make sure the crusts are cold when they go into the preheated oven at 375°F Bake until the edges are lightly browned, about 20 minutes. Remove the rice or beans and the parchment, prick each crust several times with a fork, and return the crust to the oven to bake an additional 5 - 10 minutes. Remove and cool before filling.
Title: Easy Sugar Cookies
Ingredients:
- 2 3/4 flour
- 1 baking soda
- 1/2 baking powder
- 1 butter
- 1 1/2 white sugar
- 1 egg
- 1 vanilla extract
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, stir together flour, baking soda and baking powder. Set aside.
3. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla.
4. Gradually blend in the dry ingredients. Roll rounded teaspoons of dough into balls, and place on ungreased cookie sheet about 2-inches apart.
5. Bake at 8-10 minutes in preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire rack,.
Title: Warm Chocolate Pudding Cakes
Ingredients:
- 1 all-purpose flour
- 1/3 sugar
- 1 1/2 baking soda
- 5 non-fat vanilla yogurt
- 2/3 skim milk
- 2 reduced-calorie margarine
- 2 dark brown sugar
- 1/4 water
- 1/4
- 6
Instructions:
1. Preheat oven to 350°F.
2. Whisk together flour, 1/3 cup of sugar, baking soda and 3 tablespoons of cocoa powder. In another bowl, stir together yogurt, milk and margarine. Combine wet and dry ingredients with a few quick strokes; divide among six 8-ounce custard cups.
3. Stir together remaining 2 tablespoons of cocoa powder, fudge topping and brown sugar. Drop cocoa mixture by tablespoonfuls onto the center of each cup; top each with 1 tablespoon boiling water.
4. Bake until firm, about 12 to 15 minutes. Serve warm in custard cups.
Title: Creamy Sushi Rice Pudding
Ingredients:
- 2 water
- 1 rice
- 2 milk
- 1/2 granulated sugar
- 1 vanilla extract
- 2/3 raisins
- 1 egg
- 1/4 salt
- 1 butter
Instructions:
1. In a 2-qt covered saucepan, heat 2-cups of water to boiling. Stir in rice, adjust heat to a low simmer, stir rice once more, cover pan and simmer rice for 20 minutes without peeking.
2. When rice is done, in another pan, or in microwave, heat 1-1/2 cups of milk almost to a simmer. Stir in sugar and vanilla.
3. Add the 1-1/2 cups of heated milk/sugar to rice and simmer for 6 minutes, stirring frequently. Make sure and stir the rice on the bottom of pan to avoid scorching.
4. Stir in raisins and simmer for another 3 minutes. Stirring frequently.
5. In a small bowl, stir 1/2 cup of milk with beaten egg and salt.
6. Add milk/egg mixture to rice and simmer for 2-minutes, stirring frequently.
7. Stir in butter and serve warm or chilled. Brown sugar and/or cinnamon may be sprinkled on top of served rice pudding.
Title: Beasty Brownies
Ingredients:
- 1/2 unsalted butter
- 1 granulated sugar
- 4 eggs
- 19 flour
- 1 baking powder
- 1 salt
- 1 vanilla
- 1
Instructions:
1. Cream butter and sugar. Add eggs one at a time; beat them well. Add Somebody's Mother's Chocolate Sauce. Sift dry ingredients together and add to the mixture and beat well. Add vanilla and nuts. Bake in a greased 9x13" pan at 350 degrees for 50 minutes until done.
2. To vary the recipe, substitute the 9x13" pan with a cupcake pan. To bake blonde brownies, use Somebody's Mother's White Chocolate Sauce with Pear William instead of the Chocolate Sauce.
Title: Grasshopper Crepes
Ingredients:
- 2 miniature marshmallows
- 1/3 marshmallows
- 2 milk
- 3 white Creme de Cacao
- 1 green creme de menthe
- 1/2 heavy cream
- 3 eggs
- 1 flour
- 2 sugar
- 2 buttermilk
- 1 1/4 butter
- 2
Instructions:
1. Heat marshmallows and milk in a saucepan over low heat, stirring almost constantly, until marshmallows just melt.
2. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 1/2 hour.
3. Stir liqueurs and several drops food coloring into marshmallow mixture.
4. Beat 1 cup heavy cream until stiff, and fold marshmallow mixture into whipped cream.
5. Fill cooked crepes, roll into cylinders, and chill until firm.
6. Place two crepes on each dessert plate, top with extra whipped cream, and sprinkle with grated chocolate if desired.
7. Refrigerate up to 2 hours before serving.
8. Makes 12 crepes, for 6 generous servings.
9. Recipe is Extremely rich.
10. One or two crepes is plenty for almost anyone.
11. Recipe can be cut in half.
12. Chocolate Crepes:
13. In mixing bowl, beat eggs.
14. Add flour sugar and cocoa alternately with buttermilk, whisking until smooth.
15. Refrigerate batter 1 hour before cooking.
16. To cook, spray a nonstick (preferably) crepe pan with nonstick spray, and heat over medium heat until a drop of water sizzles and dances when it hits the pan.
17. Ladle about 2-3 Tbsp of batter into pan, and swirl until it completely coats the bottom of the pan.
18. If you have any excess batter in the pan, just dump it back into the bowl.
19. Cook just until the edges of the crepe begin to look dry and a little crisp.
20. Turn over, and cook the other side for about 20-30 seconds longer.
21. Turn out onto a towel to cool, and repeat for the next crepe.
22. It should not be necessary to separate the crepes with wax paper to prevent sticking, but you may, if desired.
23. Recipe makes about 1 dozen crepes, but I usually double it and store the extra crepes in the freezer.
24. Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.
Title: J-Man's Ultimate Pumpkin Pie
Ingredients:
- 3/4 sugar
- 2 brown sugar
- 1 cornstarch
- 2 ground cinnamon
- 3/4 ground ginger
- 1/4 salt
- 1/4 allspice
- 1 clove
- 16 pumpkin
- 3/4 sour cream
- 1/2 eggs
- 3
Instructions:
1. Preheat oven to 325 degrees.
2. Whisk the first 8 ingredients until no lumps remain. Blend in pumpkin, whipping cream sour cream and eggs.
3. Pour into pie shell and bake until center is almost set. About 55 minutes (usually a bit longer in my oven).
Title: Vegan Banana Upside Down Cake
Ingredients:
- 1/2 brown sugar
- 2 lemon juice
- 1 vegan margarine
- 1/2 pecan halves
- 2 firm bananas
- 3 bananas
- 1 raw sugar
- 1 soymilk
- 1 egg
- 3 vanilla
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/4 sea salt
Instructions:
1. In a small saucepan, combine brown sugar, lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. Pour 1/2 of the mixture into a cake pan. Cover evenly with nuts.
2. Slices the two medium size banana and place in a bowl. Pour remaining mixture over the bananas and toss to coat. Arrange bananas in circular fashion in bottom of cake pan. Set aside.
3. Combine wet ingredients in an medium sized bowl. Combine dry ingredients in a separate bowl. Pour wet ingredients into dry ingredient bowl. Stir to combine. Pour cake batter in cake pan over arranged bananas.
4. Preheat oven to 350. Bake for 50 minuet or until tooth pick comes out clean form the center. Let cool in cake pan for 10 minuets. Loosen edges with knife and turn out onto serving plate. Enjoy!
Title: Banana Split Delight Cake
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 2 confectioners' sugar
- 1 butter
- 1 vanilla
- 4 -5 bananas
- 1 crushed pineapple
- 30 Cool Whip
- 4 pecans
- 4 maraschino cherries
- 10
Instructions:
1. First layer: Mix graham cracker crumbs and melted butter. Spread in a 9 x 13 pan.
2. Second layer: Mix confectioner's sugar, 2 stocks butter and vanilla. Beat until fluffy and spread over graham cracker crust.
3. Third layer: Add bananas.
4. Fourth layer: Pour pineapple over top and spread.
5. Fifth layer: Spread Cool Whip over pineapple.
6. Sixth layer: Pour chocolate syrup.
7. Seventh layer: Add chopped pecans.
8. Eighth layer: Add chopped cherries.
9. Chill in refrigerator overnight.
Title: Marshmallow Fudge Cookies
Ingredients:
- 2 small marshmallows
- 2 graham cracker crumbs
- 1 sugar
- 2 salt
- 1 vanilla
- 3 butter
- 1/4 powdered sugar
- 1
- 2
- 1/2 - 1
Instructions:
1. Combine diced marshmallows, graham cracker crumbs, and nuts in a medium bowl and mix well.
2. Combine sugar, whole milk, unsweetened chocolate, and salt in a medium pot on the stove and boil to soft ball stage, watching for sticking and stirring frequently. (This is the tricky part -- you can't leave it- it can either stick or boil over).
3. Gradually increase heat, stirring constantly. You are looking for a thick consistency and have to keep moving the heat up and down while stirring to try to reach soft ball stage. (If you don't make candy --- I don't, so I had to research this a bit --- and don't know what that means, here is how to do the soft ball test: have a bowl of cold water ready next to your stove. Drop a small amount of the mixture into the cold water to see if a ball forms. Once one does, you can remove the mixture from heat).
4. Cool second mixture and add 1 t vanilla and 2 T butter. Mix well.
5. Pour the sugar mixture into the bowl containing the marshmallow mixture, and mix well.
6. Pack into a greased 9x13" pan and cool in fridge. Chill until firm.
7. Cut into squares and toss in powdered sugar.
Title: Raspberry Pear Crisp
Ingredients:
- 2 pears
- 3 fresh raspberries
- 2 sugar
- 1 quick-cooking oats
- 1/4 honey
- 3 margarine
- 1 ground cinnamon
- 1/2 ground nutmeg
Instructions:
1. Place pears in an 8-inch square baking dish coated with non-stick cooking spray.
2. Sprinkle pears with raspberries and sugar.
3. In a bowl, combine the remaining ingredients.
4. Sprinkle over berries.
5. Bake, uncovered, at 350 degrees for 30-35 minutes or until pears are tender and mixture is bubbly.
6. Serve warm.
7. Excellent with vanilla ice cream, especially if you drizzle the juice over the ice cream.
8. Diabetic Exchange is 2 fruits.
Title: Fruit Sparkle Sauce
Ingredients:
- 2 granulated sugar
- 1/4 cornstarch
- 1 salt
- 1/4 water
- 1/4 pecans
- 1
- 1/4
Instructions:
1. Drain fruit cocktail, reserving syrup.
2. In saucepan, combine sugar, cornstarch & salt.
3. Blend in water, then add syrup & juice concentrate.
4. Cook & stir until mixture thickens & boils.
5. Add fruit, then chill.
6. Stir in pecans before serving over ice cream.
Title: Chocolate Peanut Delight
Ingredients:
- 1 butter
- 1/2 milk
- 1/4 egg
- 1 peanuts
- 1 cream cheese
- 1 peanut butter
- 1 confectioners' sugar
- 1 sweetened condensed milk
- 1 vanilla extract
- 1 1/2 butter
- 1 vanilla extract
- 1/2
- 4 1/2
- 1/2
Instructions:
1. In a mixing bowl, combine dry cake mix, butter, milk and egg. Add 3/4 cup of peanuts. Spread into a greased 13 x 9 x 2 inch baking pan. Bake at 350 for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. In a mixing bowl, beat the cream cheese, peanut butter, sugar, condensed milk and vanilla until smooth. Fold in 3 cups whipped topping. Spread over the crust; top with the remaining whipped topping and peanuts.
3. In a microwave-safe bowl, heat chocolate chips and butter on high for 1 minute or until melted. Stir in vanilla until smooth; drizzle over the dessert. Refrigeratr for 2-3 hours before cutting.
Title: Brown Sugar Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 1/4 egg
- 1 vanilla extract
- 1 baking soda
- 2 salt
- 1/2
- 1/4
Instructions:
1. HEAT oven to 350ºF.
2. BEAT together shortening, butter, brown sugar, egg and vanilla in medium bowl until light and fluffy. Mix in flour, baking soda and salt.
3. SHAPE dough into 1-inch balls or use small cookie scoop. Place 2-inches apart on ungreased baking sheet.
4. BAKE 12 to 14 minutes or until golden brown. Remove to cooling rack after 1 minute.
Title: Eier Kringel (Raspberry-Filled Cookies)
Ingredients:
- 6 unsalted butter
- 3/4 sugar
- 4 kirsch
- 2 vanilla
- 2 all-purpose flour
- 1/8 salt
- confectioners' sugar
Instructions:
1. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Press the egg yolks through a wire tea strainer or egg ricer into the butter-sugar mixture. Add the liqueur and mix well. Gradually add the flour and salt, mixing as you go, to form a dough.
2. Divide the dough into three balls, wrap in plastic wrap, and refrigerate for several hours or overnight.
3. Preheat oven to 350 degrees. Remove the chilled balls of dough, one at a time, from the refrigerator and roll between two sheets of wax paper to a thickness of about 1/4-inch. Gently remove the top layer of wax paper.
4. Using one large and one medium-size heart-shaped cutter, cut the cookies according to these directions: Cut pairs of large hearts from the dough, then, using the medium heart cutter, cut out a heart shape from the center of half the cookies to form heart-shaped rings; be careful to stay away from the edges so the cookies remain strong.
5. Save the smaller hearts cut from the rings and bake with the larger hearts and heart rings. Gather up dough scraps into a ball and refrigerate. Bake the hearts and heart rings on an ungreased baking sheet for 8-10 minutes, until the edges are lightly browned. Cool on a rack. Repeat the entire process with each chilled ball of dough.
6. To assemble the cookies, spread the flat side of each large heart-shaped cookie with ham and top the jam with a heart ring, flat side down. Dust the top with sifted confectioners' sugar and fill the center with additional jam. Sandwich the smaller hearts cut from the heart rings, together with jam and dust the tops with confectioners' sugar.
Title: Apple Pudding
Ingredients:
- 3 apples
- 1/2 sugar
- 1/2 cinnamon
- 1/4 margarine
- 1/2 sugar
- 1 egg
- 1/2 milk
- 1/2 vanilla
- 1 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 brown sugar
- 3 flour
- 1 margarine
- 1 vanilla
- 1 1/2 hot water
Instructions:
1. Put apples and 1/2 cup sugar in a 3 litre casserole.
2. Sprinkle with cinnamon.
3. Cream margarine and 1/2 cup sugar.
4. Stir in egg.
5. Stir in the vanilla.
6. Combine dry ingredients and add to creamed mixture alternately with the milk, ending with dry ingredients.
7. Spoon over apples.
8. Combine brown sugar and flour.
9. Stir in margarine, vanilla and hot water.
10. Pour over the batter, holding a spoon under it to disperse the water.
11. Do not stir.
12. Bake, uncovered, at 350F.
13. for 45 minutes or until apples are soft and pudding is firm to the touch.