lumicero/recipes-ing2inst huggingface dataset:
Title: Paula Deen's Pistachio Linzertorte With Cherry Jam
Ingredients:
- 3/4 butter
- 1 confectioners' sugar
- 3 all-purpose flour
- 1 1/4 ground nutmeg
- 1/4 ground cardamom
- 1/4 pistachios
- 1 1/2
Instructions:
1. In a large bowl, beat butter and confectioners' sugar at medium speed with an electric mixer until creamy. Beat in egg yolks until combined.
2. In a small bowl, combine flour, nutmeg and cardamom. Gradually add to butter mixture, beating until combined. Beat in ground pistachios. Cover and chill for 1 hour.
3. Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
4. On lightly floured surface, roll dough to 1/4-inch thickness.
5. Cut with a 2-inch star-shaped cookie cutter.
6. Cut out centers of half the cookies with a 1/2-inch star-shaped cookie cutter.
7. Place cookies 2 inches apart on baking sheets, and bake for 12 to 14 minutes, or until edges are lightly browned.
8. Let cool on pan for 2 minutes. Remove to wire racks to cool completely.
9. Spread cherry jam evenly over flat sides of uncut cookies.
10. Top with flat sides of cutout cookies.
11. Return to baking sheets, and bake for 2 minutes.
12. Let cool completely on wire racks.
Title: Easy Bake Oven Chocolate Cake Mix
Ingredients:
- 1 sugar
- 3 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1/2 vegetable shortening
- 1/3
Instructions:
1. In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
2. Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziploc bags. Seal containers. Label with date and contents.
3. Store in a cool dry place. Use within 12 weeks.
4. Makes 11 packages Children's Chocolate Cake Mix
5. ----------------------------.
6. TO USE:
7. 1 Pkg Children's Chocolate Cake Mix (above).
8. 4 tsp Water
9. Preheat Easy Bake Oven for 15 minutes
10. Preheat Easy Bake Oven 15 minutes
11. To one container of mix add water. Stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Bake for 8 - 10 minutes.
12. Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool frost with Children's Chocolate Frosting if desired.
13. Serves 2 children.
Title: Caramel Apple Cupcakes
Ingredients:
- 1 butter
- 1 light brown sugar
- 3 evaporated milk
- 1 salt
- 1/2 powdered sugar
- 1/8 vanilla
- 3 3/4
- 3/4
Instructions:
1. Preheat oven to 375 degrees, and line 24 (2 1/2 inch) muffin pan cups with paper liners.
2. Prepare cake mix according to package directions.
3. Stir in apples and spoon batter into prepared muffin cups.
4. Bake 15-20 minutes, or until toothpicks inserted into centers come out clean.
5. Cool in pans on wire racks for 10 minutes, then remove from pans and cool completely on the racks.
6. For Caramel Frosting:.
7. Melt butter in a 2 quart saucepan.
8. Stir in brown sugar, evaporated milk, and salt.
9. Bring to a boil, stirring constantly; remove from heat and cool to lukewarm.
10. Beat in powdered sugar until frosting is of spreading consistency.
11. Beat in vanilla until smooth, and then frost cupcakes.
12. Sprinkle cupcakes with chopped nuts for garnish.
Title: Cooky Cookies
Ingredients:
- 1 eggs
- 1/2 water
- 2 chocolate chips
- 2
- 1/2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Mix ingredients and spoon onto cookie sheet.
3. Bake 8 to 10 minutes or until lightly brown around edges.
4. Do not over bake.
Title: Squidgy Date Cake
Ingredients:
- 200 dates
- 185 butter
- 1 brown sugar
- 2 eggs
- 50 fresh ginger
- 1 self raising flour
Instructions:
1. Heat oven 160 C.
2. Grease and line 20 cm round tin.
3. Put dates in bowl and cover with boiling water.
4. Melt butter in pot, stir in sugar, allow to cool.
5. Add eggs and ginger to pot.
6. Drain dates and add to pot.
7. Stir in flour, then spoon mixture into cake tin.
8. Bake 50 - 60 minutess - a skewer stuck into cake should come out with a few moist crumbs sticking to it.
9. Leave to cool in tin.
Title: Black Pepper Christmas Cookies
Ingredients:
- 3 flour
- 2 baking powder
- 3 ground ginger
- 2 ground cinnamon
- 1/2 ground cloves
- 1/2 ground black pepper
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1 confectioners' sugar
- 4 water
Instructions:
1. Sift flour, baking powder and set aside.
2. Mix the spices into the butter. Blend in the sugar. Beat in the egg.
3. Stir in the flour mixture.
4. Chill at least several hours or overnight.
5. Preheat oven to 375°F.
6. Roll on a lightly floured board to 1/8 inch. Cut with cookie cutter.
7. Bake for 8 to 10 minutes until lightly browned around the edges.
8. Cool and ice.
9. Store in an air tight container.
10. Glaze:
11. Stir water into sugar and mix well.
Title: Oreo Mousse
Ingredients:
- 1 milk
- 2 heavy cream
- 2
Instructions:
1. Crush 16 Oreos; sprinkle into an 8" square baking pan.
2. Drizzle with the milk.
3. In a microwave-safe bowl, combine 2/3 cup of the cream and the chocolate chips.
4. Microwave, uncovered, on HIGH for 1 minute.
5. Stir; microwave 30-60 seconds longer, or until chocolate is melted.
6. Stir until mixture is smooth; cool to room temperature.
7. Meanwhile, in a chilled large mixing bowl, using chilled beaters, whip the remaining cream until soft peaks form; fold in the chocolate mixture.
8. Spread 1/3 of the mousse over the crushed Oreos.
9. Separate 8 cookies; place over the mousse.
10. Repeat; top with remaining mousse.
11. Garnish with remaining whole Oreos; cover and refrigerate at least 3 hours before serving.
Title: Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting
Ingredients:
- 1 water
- 3/4 milk
- 2 eggs
- 3/4 carrot
- 1 ginger
- 1 cinnamon
- 1/2 walnut pieces
- 1 cream cheese
- 2 Cool Whip
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare cake batter as directed on package using water/milk and 2 eggs.
3. Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
4. Spoon batter into 24 paper lined muffin cups.
5. Bake 15 minutes or until toothpick comes clean.
6. Beat cream cheese in medium bowl with wire whisk until smooth.
7. Gently stir in whipped topping.
8. Spread with reserved 1/4 t. cinnamon.
9. Refrigerate until ready to serve.
Title: Chocolate Coconut Bundt Cake
Ingredients:
- 2 sugar
- 1/3 flour
- 2 flaked coconut
- 1 3/4 instant chocolate pudding mix
- 1 eggs
- 1 water
- 2 confectioners' sugar
- 2 milk
- 1 1/4
- 1/3
- 1
Instructions:
1. Can use a chocolate glaze if you prefer.
2. Preheat oven to 350° degrees.
3. Grease and flour a 10" bundt pan.
4. Filling: In a small bowl, beat egg whites till foamy.
5. Slowly add sugar while beating whites until stiff peaks form.
6. Stir in flour and coconut and set mixture aside.
7. Cake batter: In a large bowl, mix remaining ingredients.
8. Beat for 2 minutes with mixer at medium speed.
9. Pour about 1/3 to 1/2 of the batter into the pan.
10. Spoon the coconut mixture evenly on top of the batter.
11. Fill the pan with the remaining batter.
12. Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
13. Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
14. When cool, top with glaze.
15. Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.
Title: Someone's Pastry for a Double-Crust Pie (Or Two Pie Crusts)
Ingredients:
- 1 butter flavor shortening
- 2 flour
- 1 salt
- 10 cold water
Instructions:
1. Prepare to have the ice water handy by filling a Pyrex measuring cup with water and ice cubes. Set it by your work area, and let it get icy cold.
2. Combine flour and salt in a medium bowl.
3. With a pastry cutter (or two knives), cut the shortening in until the mixture resembles pea-sized crumbs.
4. Take out the pastry cutter and, while stirring with a fork, add 1 Tablespoon ice cold water at a time until the dough is sticky and comes together. If the weather (or your kitchen) is warm/humid, less water will be needed. Be sure you have the consistency you want, because it's very difficult to add more water.
5. Form half the dough into a ball with your hands, and flatten the ball into a 1/2" thickness, rounding the edges.
6. Place the dough onto a lightly floured surface (you can place between sheets of wax or parchment paper, if that is easier), and roll into a 10" circle (roll with your wrists doing the work, not your shoulders. I saw that on a Bobby Flay - Pie Throwdown episode).
7. Gently transfer to a 9" pie plate. Gently press the pastry down into the plate, being sure not to stretch or tear the dough. If it does tear a little, just take some off the edge, and "patch" it.
8. Create a decorative edge around the top, and cut any extra crust off of the edge.
9. Repeat for a second single-crust pie, or fill the bottom crust and top with the second half of this recipe for a double-crust pie.
10. Blind bake the crusts or fill and bake as directed in your recipe.
Title: Hot Lemon Blueberry Pudding Cake
Ingredients:
- 1 fresh blueberries
- 4 eggs
- 1 lemon, zest of
- 1/3 fresh lemon juice
- 4 unsalted butter
- 1 2/3 milk
- 1 sugar
- 1/3 all-purpose flour
- 1/8 salt
Instructions:
1. Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray.
2. Spread the blueberries over the bottom of the slow-cooker insert.
3. Beat the egg whites in a big bowl until soft peaks form, and set aside.
4. Whisk the egg yolks in another bowl; add the zest and juice, butter, and milk; whisk until blended.
5. In another bowl, stir together the sugar, flour, and salt; add to the egg yolk mixture.
6. Beat until smooth, then fold into the reserved egg whites.
7. Transfer the batter to the slow cooker; cover and cook on HIGH for 2 1/2 hours.
8. Allow the cake to cool slightly before serving.
Title: Pioneer Woman's Apple Dumplings
Ingredients:
- 2 granny smith apples
- 2 butter
- 1 sugar
- 1 1/2 vanilla
- 1 cinnamon
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
3. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake for 40 minutes. Serve with vanilla ice cream, and spoon some of the sweet sauces from the pan over the top.
Title: Razzle Raspberry Oatmeal Cookie Bars
Ingredients:
- 1/2 brown sugar
- 1 self-rising flour
- 1 rolled oats
- 1/2 butter
- 3/4
Instructions:
1. Preheat oven to 350°. Line an 8 x 8 inch square pan with foil and spray with nonstick.
2. Combine all ingredients except for the preserves.
3. Press most- but not all of the oat mixture into the pan.
4. Spread the preserves almost to the edge of the oat mixture.
5. Sprinkle the remainder of the oat mixture on top of the preserves.
6. Bake for 35 to 40 minutes.
Title: Hazelnut and Cherry Clusters
Ingredients:
- 4 white chocolate
- 1 white chocolate baking squares
- 1 1/2 shortening
- 1/3 hazelnuts
- 12 dried tart cherries
- 2 dried cranberries
- butter
Instructions:
1. Line a baking sheet with foil.
2. Butter the foil; set baking sheet aside.
3. In a small heavy saucepan melt white chocolate and shortening over low heat, stirring constantly until smooth.
4. Remove from heat; stir in hazel-nuts and cherries.
5. Let stand for 10 minutes to allow mixture to set up slightly.
6. Drop by a rounded tablespoon onto prepared baking sheet.
7. In another small heavy saucepan combine caramels and butter.
8. Cook and stir over low heat until melted and smooth (if mixture is too thick to drizzle, stir in 2 teaspoons hot water).
9. Remove from heat; drizzle caramel mixture over candy clusters.
10. Let stand 1 hour or until firm.
11. Store tightly covered for up to 3 days.
Title: Honey Snaps (Honey Joys)
Ingredients:
- 60 butter
- 1/4 honey
- 1 caster sugar
- 4 unsalted peanuts
- 90
Instructions:
1. Preheat oven to 180°C.
2. Place butter, honey and sugar into a small saucepan and stir over a medium heat until the butter had melted.
3. Combine the cornflakes and peanuts in a large bowl.
4. Pour the honey mixture over the cornflake mixture and mix so that the cornflakes and peanuts are well coated.
5. Place paper cases into patty tins. Spoon tablespoonfuls of mixture into the cases.
6. Bake in the oven for 8 minutes.
7. Remove from oven and allow to stand for at least 15 minutes to firm.
Title: Strawberries With Cassis Syrup
Ingredients:
- 2 strawberries
- 1/4 creme de cassis
- 1 sugar
- 1/2 water
Instructions:
1. Stem and wash the strawberries and drain.
2. In a small saucepan combine creme de cassis, sugar and water.
3. Cook over medium heat until mixture is reduced to about half a cup. Chill.
4. Serve the berries in individual bowls and pour the syrup over them.
Title: Nutty Little Mice
Ingredients:
- 1 salted peanuts
- 1/4 flour
- 3 sugar
- 2
- 24
- 1
- 48
- 24
- 48
Instructions:
1. Heat oven to 350.
2. In large bowl, break up cookie dough.
3. Stir or knead in chopped peanuts and flour until well blended.
4. Work with half of dough at a time; refrigerate remaining dough until needed.
5. Place sugar in shallow dish.
6. For each cookie, shape dough into 1 inch ball, then shape ball into 1 1/2 inch long egg shape.
7. Roll in sugar to coat.
8. Place cookies 2 inches apart on ungreased cookie sheets.
9. Repeat with remaining dough.
10. Bake 8 to 11 minutes or until light golden brown.
11. Cool 1 minute; remove from cookie sheets.
12. Immediately insert string candy piece in end of cookie for tail.
13. Cool completely, about 15 minutes.
14. On each cookie, use decorating gel to attach 2 cinnamon candies for eyes and 1 chocolate chip for nose.
15. With sharp knife, make 2 small slits for each cookie above eyes; insert almond slice for ears.
16. Store in tightly covered container.
Title: Chocolate Chip Cookies
Ingredients:
- 1/3 butter
- 1 egg
- 1 vanilla extract
- 1/3 sugar substitute
- 1/3 brown sugar
- 3/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/2
Instructions:
1. Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal and brown sugar until combined.
2. Combine flour, baking soda and salt. Mix into butter mixture until well blended. Stir in chocolate chips.
3. Drop dough by rounded teaspoons onto ungreased baking sheet.
4. Bake in preheated 350°F oven for 8-10 minutes or until light golden color. Transfer to wire rack and let cool.
Title: Raspberry Linzer Bars
Ingredients:
- 3/4 butter
- 1/2 granulated sugar
- 1 honey
- 1 orange zest
- 1 cinnamon
- 1 Chinese five spice powder
- 1 egg
- 5 hazelnuts
- 1 3/4 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1
Instructions:
1. In a standing mixer fitted with a paddle attachment, cream together the butter and the sugar on medium speed for 2 to 3 minutes. Scrape down the sides and add honey, zest, cinnamon and spices. Continue mixing for one more minute. Scarpe down the sides and add egg. Mix again until well blended.
2. Sift the dry ingredients together. On low speed, add the sifted dry ingredients to the butter mixture and continue to mix until a dough is formed.
3. Remove the dough from the mixer, wrap in plastic film and refridgerate for about 2 hours.
4. Butter the bottom and sides of a 9 inches cake pan. Line the bottom of the pan with wax or parchment paper. Remove dough from the refridgerator and divide into two. Dredge the work surface with flour and with a rolling pin, roll out the dough to 1/2 inch thick, forming a 12 inch circle. This will be for the bottom of the torte. Line the bottom and sides of the prepared cake pan with the circle.
5. For the top of the torte, use the second half of dough, roll it to 1/2 inch thick to create a 9 by 12 inch rectangle. Refridgerate both the top and the bottom for about 20 minutes.
6. Remove from refridgerator and fill bottom half with raspberry jam.
7. Preheat the over to 350°F.
8. Create a lattice with the rectangular piece of dough by cutting 12, 9 inch strips (Use a piece of cardbpard to build the lattice to make it easy to slide onto the bottom of the torte). Slide the lattice onto the jam filled bottom. Fold the edges of the dough up and over the top of the torte.
9. Bake in oven for 30-35 minutes, until golden brown. For a holiday accent, sprinkle with powdered sugar.
Title: Genoise
Ingredients:
- 8 eggs
- 1 granulated sugar
- 1 salt
- 1/2 butter
- 2
Instructions:
1. Have eggs at room temperature.
2. Select a saucepan that can hold the bowl of your stand mixer easily. Fill it with a few inches of water and bring to the simmer.
3. Crack eggs into the mixer bowl, add sugar, and salt.
4. When water is hot, place eggs over, and beat with a whip until they are golden and warm. Note: As long as the water is not too hot, it is okay to leave the egg and sugar mixture sitting there without it being stirred, the point of this is to melt the sugar, and warm the whole, but do not leave it out of sight, whip it periodically, this may take 7 minutes. The mixture should be warm on your finger, but not hot.
5. Transfer the bowl to the mixer and fit with the whisk attachment. Turn to setting 8 (out of 10), and beat until the eggs almost fill the bowl. This may only take 5 minutes.
6. Tip the butter in gently, still with the mixer on high speed, let it run down the sides of the bowl. The mixture should deflate only minimally, if at all.
7. Remove the mixing bowl from the stand, discard the whisk attachment.
8. Get a whisk, it could be the one that was used to whip the eggs in the water, or it could be a clean one. Also have hand a rubber spatula or big wooden spoon.
9. Add the flour in thirds. Whipping lightly but well between additions. The mixture will deflate but do not be alarmed, there will be plenty of batter, and the cake will still be light. Do not overwork the dough.
10. Switch to the spoon, lifting the batter up several times to assure that there are no lumps. Be cautious to overwork the batter.
11. Transfer to pans evenly and rap them against the side of the counter.
12. Bake at three fifty.
Title: Martha's Eggnog Cookies
Ingredients:
- 1 butter
- 2 margarine
- 1 sugar
- 1 baking soda
- 1/2 ground nutmeg
- 5 1/2 flour
- 1
Instructions:
1. In a large mixing bowl, cream butter and sugar.
2. Beat in Eggnog, baking soda and nutmeg.
3. Gradually add flour and mix well.
4. Cover and chill at least 1 hour.
5. On a lightly floured surface roll out half of the dough to 1/8 thickness.
6. Cut into desired shapes, place on an ungreased cookie sheet.
7. Brush cookies with beaten egg white and sprinkle on colored sugar.
8. Bake at 350 for 6-8 minutes.
9. Remove to cool on a wire rack.
10. This should make about 16 dozen cookies.
Title: Pudding
Ingredients:
- 4 sugar
- 1 cornstarch
- 1/2 vanilla
- 3 water
- 1
Instructions:
1. Combine together 4 cups dry skim milk, 1 cup sugar, 1/2 cup cornstarch and place in tightly covered container or jar and refrigerate up to 1 month.
2. CHOCOLATE PUDDING: Mix 1 cup basic mix and cocoa in a double boiler . Stir and add water. Cook about 10 minutes or until thick. Pour into individual desert bowls, parfait bowls or a cooked pie shell. Let chill and serve.
3. VANILLA PUDDING: Same directions as chocolate pudding but add Vanilla instead of chocolate.
4. For a richer pudding, substitute the water for 1 cup skim milk. Serve with Dream Whip or whip cream.
Title: Ozarks Persimmon Pudding
Ingredients:
- 1 eggs
- 2 milk
- 1 shortening
- 2 flour
- 1 baking soda
- 1/2 sugar
- 3/4 salt
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 walnut pieces
- 1/2
Instructions:
1. Mix 1 cup pulp with 2 eggs, thoroughly.
2. Add remaining ingredients and stir well.
3. Pour into greased and floured cake pan.
4. Bake in 350 oven for about 45 minutes or until a tester comes out clean.
5. Cut in squares and top with whipped cream, and serve slightly warm.
Title: Le Poire Meringue a La Sauce Chocolat
Ingredients:
- 3 water
- 1 1/2 sugar
- 1 lemon juice
- 3 pears
- 4 cream of tartar
- 1/8 butter
- 4 dark rum
- 2 sugar
- 1 heavy cream
- 1/3 salt
- 1 instant coffee granules
- 1/8 vanilla
- 1
Instructions:
1. FOR THE PEAR MERINGUES:
2. Bring water, 3/4 cup sugar and lemon juice to a boil in a pan which will accommodate all pear halves in a single layer.
3. When sugar dissolves completely, add pears and simmer uncovered for 10-12 minutes or until tender.
4. Drain pears on paper towels and cool completely.
5. Position rack in upper third of oven and preheat to 475 degrees.
6. Transfer pear halves to buttered baking sheet, cut side down and 4 inches apart.
7. Beat egg whites with cream of tartar until stiff peaks form. Gradually incorporate remaining sugar, beating until stiff and shiny.
8. Using pastry bag with large star tip, pipe meringue over each pear and bake until lightly browned, approximately 2 minutes.
9. Cool or serve immediately with the chocolate sauce.
10. FOR THE RUM MOCHA CHOCOLATE SAUCE:
11. Melt butter in a saucepan over low heat.
12. Add rum, sugar, cocoa, cream and salt. Stir and bring to a boil over moderate heat.
13. Add coffee, stirring to dissolve. Simmer for 5 minutes over low heat.
14. Remove from heat and stir in vanilla.
Title: Nanaimo Bar Cookies
Ingredients:
- 2 graham cracker crumbs
- 2 butter
- 1 walnuts
- 1/2 sugar
- 1/2 vanilla
- 2 egg
- 1 butter
- 1 milk
- 1/4 instant vanilla pudding
- 3 confectioners' sugar
- 2 butter
- 2
- 4
- 1
Instructions:
1. Base.
2. Combine ingredients. Press into 9 inch square cake pan. Chill.
3. Filling.
4. Combine butter, milk, and custard powder. Blend in confectioner's sugar. Spread over base. Chill at least 15 minutes.
5. Glaze.
6. Partially melt chocolate and butter. Remove from heat and stir until melted. Spread over custard layer. Chill.
7. Store in refrigerator, covered, up to 1 month. Makes 24 bars.
8. Serve chilled. They're rich, so small portions may be appropriate.
9. Variation: Add peppermint extract and green food coloring to the middle layer.
Title: Strawberry Pretzel Dessert
Ingredients:
- 2 sugar
- 3 unsalted butter
- 6 cream cheese
- 8 sugar
- 1/2 Cool Whip
- 1 strawberry Jell-O gelatin dessert
- 2 frozen strawberries
- 1
Instructions:
1. Mix pretzels, sugar, and butter together and press into a 9X13 pan. Bake for 5-10 min at 350, let cool.
2. Mix cream cheese and sugar, then fold in Cool Whip. Pour over pretzel crust.
3. Dissolve Jello into 2 cups of boiling water. Add frozen strawberries. Let stand until cool enough to spread over filling.
4. Refridgerate to set, and top with Cool Whip if desired.
Title: Easy Christmas Fruitbars
Ingredients:
- 3 eggs
- 1 1/4 sugar
- 2 margarine
- 1 flour
- 1 1/2 baking powder
- 1 salt
- 3 dates
Instructions:
1. Mix all ingredients in a bowl.
2. Spoon into 9" square cake pan.
3. Bake a 350 for 35-40 minutes.
4. Cool and cut into squares.
Title: Chunky French Applesauce
Ingredients:
- 6 -8 apples
- 3 butter
- 1/4 water
- 3 fresh lemon juice
- 4 -6 sugar
- 1 -2 cinnamon
Instructions:
1. Melt butter in a large saucaepan over medium heat; add in apple slices, stir for 1-2 minutes until well coated with the butter.
2. Add in water or apple juice, lemon juice and cinnamon (if using) cover and cook stirring occasionally until the apples are tender (about 20-25 minutes, if the apples become to dry then add in 1-2 tablespoons water or apple juice).
3. Once the apples are tender, stir in 4-6 tablespoons sugar (can use more or less to taste) until dissolved.
4. Chill covered in refrigerator or freeze.