lumicero/recipes-ing2inst huggingface dataset:
Title: Fruit Crisp
Ingredients:
- 6 sugar
- 1/2 cornstarch
- 3 all-purpose flour
- 1 margarine
- 1/2 brown sugar
- 1/2 cinnamon
- 1/2
Instructions:
1. Preheat the oven to 375°F Grease an 8 or 9 inch square baking dish.
2. In a large bowl, toss the fruit with the granulated sugar and cornstarch; pour into prepared baking dish.
3. In a food processor or in a bowl with a fork or pastry blender, combine the flour, margarine, brown sugar and cinnamon. mix and mash until the mixture becomes moist and crumbly., Sprinkle evenly over the top of the fruit in the baking dish.
4. Bake for 35-45 minutes, until the fruit is bubbly and the topping is browned. Serve warm with ice cream or whipped cream.
5. TIP: Fantastic fruit ideas: peeled, pitted and sliced peaches; cored, sliced apples, or pears; diced rhubarb; blueberries, strawberries, raspberries; pitted and quartered plums.
Title: Peanut Butter Cake With Peanut Butter Cream Frosting
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 1/4 eggs
- 2 vanilla
- 1 milk
- 1 1/2 flour
- 2 baking soda
- 1 baking powder
- 1/2 salt
- 1/4 cream cheese
- 1 vanilla
- 1 salt
- 1 powdered sugar
- 1/8 milk
- 3
- 2
Instructions:
1. Cake:.
2. Melt 1/2 cup peanut butter chips til smooth.
3. Combine butter and sugar; beat until creamy and blend in melted morsels.
4. Beat in eggs and vanilla.
5. Alternately blend in dry ingredients and milk.
6. Pour into 2 greased and floured 8-inch cake pans.
7. Bake at 350 degrees 35-40 minutes, or until golden.
8. Remove from pans and cool.
9. Frosting:.
10. Melt 1 cup of peanut butter chips and stir until smooth.
11. In a large bowl, combine cream cheese, chips, vanilla, and salt; beat well.
12. Beat in powdered sugar alternately with milk until mixture is of spreading consistency.
13. Frost cake.
Title: Root Beer Cupcakes
Ingredients:
- 1/2 butter
- 2 eggs
- 1/2 brown sugar
- 1/2 flour
- 2 baking powder
- 1 baking powder
- 1/2 salt
- 3/4 ground cinnamon
- 1/4
- 1
- 2
- 1/3
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Line 18 muffin tin cups with paper liners.
2. In large mixer bowl, cream butter and sugar, then beat in eggs. Add remaining cupcake ingredients and blend on low speed to incorporate ingredients, then increase mixer speed to medium and mix for 2 minutes.
3. Fill muffin cups 2/3 full. Bake in the preheated oven for 17 to 25 minutes or until done(when cake tester[toothpick] comes out clean). Let cool completely. Remove from muffin tin.
4. Combine topping ingredients and frost cooled cupcakes. Store in refrigerator.
Title: Killer Carrot Cake
Ingredients:
- 2 carrots
- 1 cinnamon
- 1 -2 nutmeg
- 1 -2 ground allspice
- 1 -2 mace
- 1 -2 ground cloves
- 1 -2 baking powder
- 1 baking soda
- 1 flour
- 2 sugar
- 2 eggs
- 6 vanilla essence
- 1 walnuts
- 1 raisins
- 1 flour
- 1 cream cheese
- 1/4 butter
- 1/2 - 3/4 icing sugar
- 1 vanilla
Instructions:
1. Heat oven to 350 degrees Farenheit.
2. Grease and flour 10" baking pan.
3. Pour oil and carrots into a mixing bowl and mix till combined.
4. Add in eggs one by one whilst beating on medium speed.
5. Add in sugar and beat until sugar is dissolved and the mixture is frothy and light in color.
6. Make sure to beat until sugar is dissolved! if not the sugar will form a crust on top of the cake whilst baking.
7. Add in the spices and vanilla / almond essence.
8. Lastly add in the flour which has been sifted along with the baking powder and soda.
9. When adding in the flour just mix it in with a wooden spoon and swirl in a figure eight until flour is just combined. This is to make sure you dont let out excess air.
10. Add in nuts.
11. Pour batter into pan and bake until cake begins to shrink off sides and toothpick inserted comes out clean, approximately 45 minutes.
12. When cake is cool put on icing.
13. For Icing beat the cream cheese and butter until light and fluffy.
14. Add in icing sugar and vanilla and beat till smooth.
Title: Homemade Butterscotch Pudding
Ingredients:
- 1 dark brown sugar
- 4 all-purpose flour
- 2 eggs
- 1/8 salt
- 2 milk
- 1 vanilla extract
Instructions:
1. in a saucepan, combine sugar, flour, eggs, salt and milk.
2. cook over medium heat, stirring constantly until mixture starts to bubble and thicken.
3. remove from heat.
4. blend in vanilla with a hand blender.
5. pour into dessert cups and chill.
Title: Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 salt
- 1 1/2 baking soda
- 1 cinnamon
- 2 white sugar
- 1 eggs
- 4 carrots
- 2 pecans
- 1/2 walnuts
- 1 coconut
- 1 crushed pineapple
- 1/2 butter
- 8 cream cheese
- 2 1/2 icing sugar
- 1 vanilla essence
Instructions:
1. Bake the batter in a 9x13" pan at 350 degrees F. (for 40-60 mins).
2. Blend the icing ingrediants and put on cold carrot cake.
Title: Cranberry Cobbler
Ingredients:
- 3 cranberries
- 3 1/4 sugar
- 1/2 walnuts
- 2 pecans
- 3/4 eggs
- 3/4 sugar
- 3/4 flour
- butter
Instructions:
1. Preheat oven to 325'.
2. FILLING:.
3. Mix cranberries, sugar, & nuts together, then spread evenly in bottom of buttered 10 inch pie plate.
4. CRUST:.
5. Beat eggs in bowl until light.
6. Continue to beat, gradually adding first sugar, then flour.
7. Cut in butter.
8. When thoroughly combined & smooth, spread over filling mixture.
9. Bake at 325' for 45 minutes, or until crust browns.
10. Serve hot or cold, with or without whipped cream.
Title: Lemon & Cinnamon Loaf
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 3 eggs
- 1 sugar
- 2 olive oil
- 1 vanilla
- 1/2 fresh lemon juice
- 1/4 icing sugar
- 4 cinnamon
- 1 sugar
Instructions:
1. Preheat oven to 350 degrees, grease and flour a 9 x 5 loaf pan.
2. In a large bowl combine the flour, baking powder, baking soda and salt until well blended.
3. In a medium bowl combine eggs, sugar, olive oil, vanilla and lemon juice; mix well- set aside.
4. In a small bowl combine 3 tbs cinnamon and 1 tbs sugar - set aside.
5. Combine the wet and dry ingredience mix until smooth.
6. Pour 1/2 of the batter into loaf pan, sprinkle the cinnamon and sugar mixture over batter and then pour remaining batter on top.
7. Bake for 45 minutes until toothpick comes out clean. Remove from oven and cool in pan on rack for 10 minutes.
8. Remove from pan and brush on glaze made from 1/4 cup icing sugar and cinnamon to taste. Add lemon juice, just until the glaze is thin enough to drizzle on the loaf.
Title: Chocolate Cookie Slices
Ingredients:
- 10 sweetened condensed milk
- 1 vanilla extract
- 2
- 1 1/2
Instructions:
1. Line an 8 1/2 x 4 1/2 - inch loaf pan with plastic wrap.
2. Place chocolate and sweetened condensed milk in a heat-proof bowl. Bring water to a boil in a saucepan. Remove from heat. Place bowl containg chocolate mixture over water, making sure water doesn't touch bottom of the bowl. Stir occasionally until chocolate is melted and combined with sweetened condensed milk.
3. Remove bowl from saucepan and stir in cookies.
4. Add mixture to loaf pan, pressing it down slightly. Chill in refrigerator until set, about 3 hours. Cut into 1/4-inch slices.
5. TIPS: To prepare in the microwave, place chocolate and sweetened condensed milk in a large microwaveable bowl. Cook on high power for about 2 minutes, stirring every 30 seconds until melted and smooth.
Title: Orange-Cocoa Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/4 butter
- 1/4 powdered sugar
- 1
- 3 3/4
- 1 -2
Instructions:
1. Cream together cream cheese and butter until fluffy.
2. Add cocoa, extract, powdered sugar and 1 Tbs liquid. Beat together, adding additional liquid as necessary until desired consistency and well combined.
3. Beat at medium speed for another 2 minutes, or until fluffy.
Title: Orange Balls
Ingredients:
- 1 XXXX confectioners' sugar
- 1 margarine
- 1 pecans
- 1/2 coconut
- 1/2
- 1
Instructions:
1. Mix wafers, sugar, and juice.
2. Add margarine and pecans.
3. Form into 1/2 inch balls and roll in coconut, then 4X sugar.
4. Refrigerate till ready to serve, about 1 hour.
Title: Fresh Figs in Nightgowns
Ingredients:
- 12 figs
- 1 plain yogurt
- 1 1/2
Instructions:
1. Wash figs and pat dry. Set aside.
2. Put Nutella in a warm place so it is easy to spoon. Or place the jar in a bowl of very hot water. Spoon Nutella into a clean, dry bowl. Whisk in 1 cup yogurt until completely smooth.
3. One by one, dip each fig into the mixture, holding it by its stem. Cover each fig completely or almost completely with a thin coating. Place on a large plate lined with wax paper. Refrigerate until very cold.
4. Serve a few tablespoons of plain yogurt alongside. This looks great presented on fresh fig, grape, or lemon leaves. Serve immediately with a fork and a knife.
Title: White Fruitcake
Ingredients:
- 1 butter
- 2 sugar
- 8 eggs
- 1 lemon
- 3 flour
- 2 baking powder
- 1 salt
- 1 1/2 white raisins
- 1 citron
- 1 pineapple ring
- 1/2 flour
- 1/2
- 1
Instructions:
1. Prepare and dust fruit with one cup flour.
2. Cream butter and sugar.
3. Add eggs, juice and rind of lemon.
4. Combine flour, baking powder, and salt.
5. Add mixing well.
6. Add prepared fruit.
7. Put in greased tins which have been lined with one layer of brown paper and one layer of waxed paper.
8. bake 300F reducing heat to 275F after first half hour of baking to prevent cake from becoming too brown.
9. Cooking time approx 3 hours.
Title: Frangelico-Cream Cheese Icing
Ingredients:
- 2 powdered sugar
- 8 cream cheese
- 1/2 unsalted butter
- 1/4
Instructions:
1. Take softened cream cheese and softened butter beat with mixer until it becomes smooth and well blended.
2. Add powdered sugar little at a time to make sure it gets incorporated. After you have added about half of sugar, you can pour in the Frangelico. Add the rest of the powdered sugar.
3. Once all the ingredients are blended, mix on high until you get your desired thickness. If it is too thin, just add more powdered sugar (little goes a way). If it's too thick, add more Frangelico to the icing (little goes a way).
4. Lick the beater when done--gotta taste the yummy goodness!
Title: Canadian Blueberry Dessert
Ingredients:
- 1 blueberries
- 2 frozen blueberries
- 1/3 lemon juice
- 2 brown sugar
- 2/3 cornstarch
- 1/2 quick-cooking oats
- 1/3 all-purpose flour
- 1/3 brown sugar
- salt
- butter
- margarine
Instructions:
1. Toss blueberries with lemon juice in ungreased 1 1/2 quaart casserole.
2. Mix 1/3 cup brown sugar and the cornstarch; stir into blueberries.
3. Mix oats, flour, 1/3 cup brown sugar and a dash of salt; cut in butter with fork.
4. Sprinkle over blueberries. Bake uncovered in 350 degree oven until topping is light brown and blueberries are bubbly, about 40 minutes.
5. Serve warm with ice cream.
Title: German Apple Cake
Ingredients:
- 1/3 walnuts
- 1 sugar
- 1/2 applesauce
- 1 egg
- 1 canola oil
- 2 vanilla extract
- 2 flour
- 2 salt
- 1/4 baking soda
- 1 ground cinnamon
- 2 apples
- 4 fat free cream cheese
- 3 light butter
- 1 powdered sugar
- 1/2
Instructions:
1. Preheat the oven to 350 degrees.
2. Spray a 9-by-13-inch baking pan with nonstick cooking spray and set aside.
3. Place the walnuts on a baking sheet and toast in the preheated oven for about 8 minutes, or until they are lightly browned.
4. Remove the nuts from the oven and set aside.
5. Watch them carefully, as they burn easily.
6. In a large bowl, combine the sugar, applesauce, egg, egg white, canola oil and vanilla and mix well.
7. In another bowl, combine the flour, salt, baking soda and cinnamon.
8. Add the dry ingredients to the wet ingredients and mix well.
9. Fold in the apples and toasted walnuts.
10. Pour batter into the prepared pan.
11. (It will seem like there are more apples than batter, but that's the way it's supposed to look.) Bake in the preheated oven for 50 minutes to 1 hour, or until a golden brown.
12. Remove from the oven and allow to cool completely on a rack.
13. While the cake is baking, make the frosting.
14. Combine the cream cheese, light butter and powdered sugar in a bowl and blend until smooth.
15. When the cake is completely cool, spread the frosting evenly over the top.
Title: Old Fashioned Southern Peach Cobbler
Ingredients:
- 1 self rising flour
- 1 sugar
- 3/4 sugar
- 3 butter
- 1/2 milk
- 2 butter
- 1 1/2
Instructions:
1. Blend four, 1 cup sugar, 3 tbsp melted butter, and milk until smooth.
2. Pour into greased 1 1/2 quart baking dish.
3. Pour fruit on top of batter.
4. Sprinkle remaining sugar on top.
5. Dot with remaining butter.
6. Bake on 375 for 45 min or until golden brown on top.
7. NOTE: If using fresh fruit, boil fruit with 1/4 cup water and 1 tbsp sugar until water is reduced to a syrup.
Title: Lazy Daisy Squares
Ingredients:
- 1 egg
- 1 white flour
- 1 vanilla
- 1/4 salt
- 1 white sugar
- 1/2 milk
- 1 baking powder
- 2 shortening
- 2 butter
- 2 brown sugar
- 8 coconut
- 1/2
Instructions:
1. Beat eggs, add sugar gradually, add vanilla.
2. Sift flour, baking powder and salt, add to sugar and egg mixture.
3. Heat milk and shortening to boiling point (I do this in the microwave) pour over other mixture and mix well.
4. Bake in 9 inch pan at 350F for 20 minutes. Remove from oven and white still hot add the coconut mixture on top and return to oven to brown (5-10 minutes).
Title: Chocolate Velvet Pudding
Ingredients:
- 3/4 sugar
- 3 cornstarch
- 2 instant coffee crystals
- 2 butter
- 3/4 vanilla extract
- 6
- 3
- 1 1/2
Instructions:
1. Mix sugar, egg yolks and cornstarch in heavy medium saucepan. Gradually whisk in milk.
2. Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes.
3. Continue to boil 1 minute longer, whisking constantly.
4. Remove pudding from heat.
5. Add chocolate, butter and vanilla; whisk until pudding is smooth.
6. Divide between 4 dessert dishes.
7. Cover and refrigerate until cold.
Title: Easy Fruit Salad
Ingredients:
- 9 instant vanilla pudding
- 1 miniature marshmallows
- 14 walnuts
- 1 1/2
Instructions:
1. Prepare pudding per directions.
2. Mix fruit cocktail into pudding.
3. Fold all other ingredients.
4. Refrigerate until chilled and ready to serve.
Title: The "ultimate" Peach Cake Recipe
Ingredients:
- 1/4 butter
- 1 sugar
- 2 eggs
- 1 1/2 flour
- 1 baking powder
- 1/2 milk
- 3 brown sugar
- 1/2 cinnamon
- 1 butter
- 1/4 icing sugar
- 3/4 milk
- 1 vanilla
- 1/2
Instructions:
1. TOPPING:
2. Mix together brown sugar and cinnamon; cut in butter until crumbly; set aside.
3. CAKE:
4. Preheat oven to 350 degrees.
5. Grease sides of 13 by 9-inch cake pan; line bottom with parchment paper.
6. In bowl, beat butter with sugar; beat in eggs, one at a time.
7. Whisk together flour and baking powder; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
8. Scrape into pan; smooth top.
9. Arrange peaches on top; sprinkle with topping.
10. Bake in 350 degrees oven until cake tester inserted in center comes out clean, about 50 minutes.
11. Let cool on rack about 15 minutes.
12. GLAZE:
13. Stir together sugar, milk and vanilla, adding up to 1 teaspoons more milk until glaze is pourable.
14. Drizzle over cake.
Title: Pineapple-Pecan Sheet Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1/2 pecans
- 1 baking soda
- 1/2 salt
- 1/2 brown sugar
- 2 eggs
- 1 crushed pineapple
- 3/4 butter
- 1 oleo
- 1 vanilla
- 3/4 Milnot Condensed Milk
- sugar
Instructions:
1. Mix the 1 1/2 cups sugar with flour, and soda.
2. Stir in pineapple and eggs.
3. Pour into greased and floured sheet cake pan.
4. Sprinkle pecans and brown sugar on top.
5. Bake at 350 for about 20 minutes.
6. till cake test done.
7. Icing: Mix together butter vanilla and sugar.
8. stir in milnot and cook, over low heat in saucepan, stir and boil 3 minutes.Note: use milnot brand canned milk NOT sweetened condensed milk
9. Pour over cake while both are still hot.
Title: Apple Charlotte Alla Milanese
Ingredients:
- 2 1/4 apples
- 3/4 white sugar
- 1/2 dry white wine
- 1 lemon
- 1/2 raisins
- 3 butter
- 12 rum
- 50
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan.
3. Pour in water to cover completely.
4. Bring to a boil, then reduce heat and simmer, covered 15 minutes.
5. Place raisins in a small bowl and cover with water.
6. Let soak 10 minutes, then drain and reserve.
7. In a small bowl, cream together butter and remaining sugar until well combined.
8. Coat the bottom and sides of a 2-quart baking dish with this butter mixture.
9. Line bottom and sides of the baking dish with bread slices, overlapping slightly.
10. Drain the apples and combine them with the drained raisins.
11. Spoon the fruit mixture into the lined dish.
12. Cover the top with the remaining bread.
13. Sprinkle with the remaining sugar.
14. Bake in the preheated oven 1 hour.
15. To serve (warm or cold), pour rum over the warm charlotte and light it with a long match or kitchen torch.
Title: Easiest Black Forest Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 Cool Whip
- 1 1/3 vanilla extract
- 1 instant vanilla pudding
- 1 cherry pie filling
- 2 maraschino cherry
- 1
Instructions:
1. Mix cherry pie filling and almond extract.
2. While cake is still warm, poke top all over with fork and spread the cherry filling mixture all over the top.
3. When you prepare vanilla pudding, make it as directed on box, but add the vanilla extract to it with the milk.
4. Fold Cool Whip into pudding.
5. Spread pudding mixture over cake, covering the cherry pie filling.
6. Decorate with chocolate sprinkles and cherries.
7. Chill until serving time.
Title: Lemon Pineapple Can-Can Dessert
Ingredients:
- 1 crushed pineapple
- 1 lemon flavor instant pudding and pie filling
- 1 sweetened condensed milk
- 1 Cool Whip
- lemon slice
Instructions:
1. In a medium bowl, combine first 3 ingredients.
2. Fold in Cool Whip.
3. Spoon into individual dessert bowls, then refrigerate for at least 2 hours.
4. Before serving, garnish with lemon slices, if desired.
Title: Saucepan Fudgies
Ingredients:
- 4 butter
- 1/2 margarine
- 2 sugar
- 2 eggs
- 1 vanilla
- 2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/2 pecans
- walnuts
- confectioners' sugar
- granulated sugar
Instructions:
1. In large, heavy saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Cool slightly.
2. Beat in sugar. Then add eggs, one at a time, beating thoroughly after each addition. Stir in vanilla.
3. Mix flour, baking powder and salt. Stir into mixture. Fold in nuts.
4. Chill for about 30 minutes.
5. Shape dough into 1-inch balls. Roll in powdered or granulated sugar. Arrange on ungreased baking sheets.
6. Bake at 300F for 18-20 minutes.
7. Remove from sheets to wire racks.
8. Cool. Store airtight.
Title: Orange crush cake
Ingredients:
- 1 cinnamon graham cracker crumbs
- 1/2 brown sugar
- 1/2 margarine
- 1/2 water
- 1 eggs
- 1/2 orange zest
- 1/2
- 1/3
- 3
- 2
- 1
Instructions:
1. In a 2 quart bowl, combine ingredient's for the crunchy layer and mix until crumbly.
2. Divide in half.
3. Press half of the mixture into each of two 9-inch greased round cake pans.
4. In a 3 quart bowl use mixer at low speed to blend cake ingredients until moistened.
5. Beat 2 minutes at high speed.
6. Pour batter evenly over layers of crunchy mixture.
7. Bake at 350-degree oven.
8. Cool 10 minutes.
9. Remove from pans and cool completely.
10. Mix frosting ingredients in a small bowl.
11. Place one layer of cake, crunchy side up on a serving plate and spread with 1/4 of the frosting.
12. Top with the other layer of cake also crunchy side up.
13. Spread top and sides with remaining frosting.
Title: Chocolate Wagon Wheel Cookies
Ingredients:
- 1/2 sugar
- 4 eggs
- 2 flour
- 4 baking powder
- 2 vanilla
- 2 powdered sugar
- 2
Instructions:
1. Combine oil, chocolate, and sugar.
2. Add eggs to this mixture, one at a time, and beat well.
3. Stir in vanilla.
4. Sift flour and baking powder and fold into egg combination.
5. Chill dough several hours or overnight in refridgerator.
6. Roll into balls size of walnuts, then roll in powdered sugar.
7. Bake on greased cookie sheet 7-10 minutes at 350° oven.
8. If you like your cookies soft and chewy, bake only 7 minutes.
Title: Sour Cream Cake With Macerated Berries
Ingredients:
- 1/3 unsalted butter
- 1 1/2 margarine
- 2 sugar
- 2 1/4 flour
- 1/4 baking soda
- 1 3/4 baking powder
- 1/2 salt
- 1 sour cream
- 1 pure vanilla extract
- 2 blueberries
- 1 raspberries
- 1 strawberry
- 1 Grand Marnier
- 2 powdered sugar
- 3 -4 of fresh mint
Instructions:
1. Cake:.
2. Preheat the oven to 375°F.
3. Butter a 9" springform pan.
4. Using an electric mixer, fitted with a paddle, cream the butter and 1 cup of sugar together.
5. With the machine running add the egg yolks and beat until incorporated.
6. Sift the flour, soda, baking powder and salt together.
7. Add the sifted ingredients to the creamed butter in 3 parts, alternating with thirds of the sour cream.
8. Beat until the batter is smooth.
9. Add the vanilla.
10. Fold in the beaten egg whites into the batter.
11. Pour batter into the prepared pan and place in the oven.
12. Bake for 25 minutes, or until the center comes out clean.
13. Remove the cake from oven and cool on a wire rack.
14. After the cake has cooled, use a knife to loosen the sides of springform pan.
15. Remove the springform and slice.
16. Prepare the berries:.
17. In a mixing bowl, combine the remaining sugar with the berries.
18. Using the back of a fork, lightly mash the berries.
19. Add the Grand Marnier to taste.
20. To serve, place a slice of cake in the center of each plate.
21. Spoon some of the macerated berries over piece of cake.
22. Garnish the slice with whipped cream, powdered sugar and mint sprigs.
Title: Apple Crisp
Ingredients:
- 4 apples
- 1/2 brown sugar
- 1 flour
- 3/4 white sugar
- 1/4 salt
- 1 cinnamon
- 1 egg
- 2 butter
Instructions:
1. Preheat oven to 375 degrees.
2. Peel, core and slice the apples.
3. Put the apples in a bowl.
4. Mix in 1/2 cup brown sugar.
5. In another bowl, mix 1 cup flour, 3/4 cup sugar, cinnamon and 1/4 tsp salt.
6. Take another bowl.
7. In this, beat the egg and butter.
8. Add to the dry ingredients.
9. This is the topping for your apple crisp.
10. Now put the apples in the baking dish and pour the topping over them.
11. Bake for 30-40 minutes.
12. Once it's done, you'll find that the apples are soft and the topping is golden and crisp.
13. Remove it from the oven and let it cool.
14. Apple crisp is ready to be served!
Title: Cranberry Upside Down Cake
Ingredients:
- 1 whole berry cranberry sauce
- 3 butter
- 1 water
- 1 1/4 eggs
- 1/3
- 2 -3
Instructions:
1. Break up the cranberry sauce and spread it over the bottom of a 13 inch X 9 inch X 2 inch baking pan. Dot the cranberry sauce with bits of butter.
2. Prepare the batter from the cake mix following package directions and pour evenly over the cranberry sauce in the pan.
3. Bake in a preheated 350 degree F oven for 30 minutes, or until it is done. Cut into squares, turning each upside down as you place each on a plate. Serve warm.