lumicero/recipes-ing2inst huggingface dataset:
Title: Little-Bitty Coffee-Hazelnut Biscotti
Ingredients:
- 2 eggs
- 1/2 sugar
- 1 1/2 instant coffee
- 1 flour
- 1/2 hazelnuts
Instructions:
1. Heat oven to 375 degrees. Line a cookie sheet with foil.
2. Beat eggs, sugar and coffee granules in a med. bowl with electric mixer until coffee granules dissolve and mixture is thick.
3. Fold in 1/2 cup flour, nuts and remaining 1/2 cup flour until well blended.
4. Spoon batter into a gallon size zipper-type plastic bag and snip off a corner to make a 1/2" wide opening (or use pastry bag fitted with a plain 1/2" round tip).
5. Pipe nine 12" long strips crosswise 1" apart on prepared cookie sheet.
6. Bake 6-8 min. until strips look dry and spring back when lightly touched. Do not brown.
7. Remove from oven. (Increase temperature to 400 degrees).
8. Let cool on sheet 1-2 min.
9. While still warm, peel 1 strip at a time from foil, place on a cutting board and with a serrated knife, cut diagonally into 20 slices.
10. Remove foil from cookie sheet. Scatter slices over ungreased cookie sheet.
11. Bake 10-12 min., turning slices once with a metal pancake turner, until dry and toasted.
12. Slide cookies onto countertop to cool completely. Store loosely covered in a cool, dry place up to 1 month.
Title: Mixed Berry Terrine
Ingredients:
- 2 sugar-free strawberry gelatin
- 1 sugar-free strawberry banana flavor gelatin
- strawberry
- raspberries
- blueberries
- blackberry
Instructions:
1. In a bowl prepare Jello per package directions making sure all gelatin is dissolved.
2. Place fruit in a 4-by-8-inch (6 cup capacity) or loaf pan; pour geletin mixture over, pressing fruit gently to submerge completely.
3. Refrigerate until firm, at least 3 hours.
4. To unmold, dip bottom of pan in hot water about 5 seconds.
5. Invert onto a serving platter, and shake firmly to release.
6. Additional fruit may be placed around mold.
7. Slice and served as is or with Cool Whip.
Title: Scottish Brown Sugar Shortbread
Ingredients:
- 1 butter
- 1 brown sugar
- 4 - 4 1/2 all-purpose flour
Instructions:
1. In a mixing bowl, cream the butter and brown sugar.
2. Add 3-3/4 cups flour; mix well.
3. Sprinkle a board with some of the remaining flour.
4. Place butter/sugar/flour mixture on the floured board. Knead for 5 minutes, adding enough of the remaining flour to make a soft, non-sticky dough.
5. Roll dough to 1/2 inch thickness. Cut into three-inch by one-inch strips.
6. Place strips one inch apart on ungreased baking sheets. Use a fork on a slight angle and prick each strip six times.
7. Bake at 325 degrees Fahrenheit for 20 to 25 minutes or until cookies are lightly browned.
Title: Danish Wedding Cookies
Ingredients:
- 1 granulated sugar
- 1/2 butter
- 3 cream cheese
- 1 vanilla
- 1/8 all-purpose flour
- 1 pecans
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream sugar and butter in a large bowl until blended.
3. Add cream cheese, increase speed to high, and beat until light and fluffy, about 2 minutes.
4. Beat in vanilla and almond extracts.
5. Gently fold in flour and nuts and stir until blended.
6. Lightly flour hands and roll dough into 1 inch balls.
7. Gently press balls flat with bottom of a small glass.
8. Bake on ungreased cookie sheet until lightly browned and puffy, about 14 to 18 minutes.
9. Allow cookies to cool in pan for about 2 minutes; tranfer to wire rack to cool briefly.
10. While cookies are still warm, gently toss them in a plastic bag filled with powdered sugar.
11. Remove and return to wire rack to cool completely.
Title: Walnut Crown Cake
Ingredients:
- 1 walnuts
- 2 3/4 flour
- 1 3/4 sugar
- 2 1/4 baking powder
- 3/4 milk
- 1 shortening
- 1 vanilla extract
- 4 eggs
Instructions:
1. Preheat oven to 375.
2. Grease& flour an angel cake pan.
3. Spread walnuts over bottom of pan.
4. Sift together dry ingredients into a large bowl.
5. Add milk, shortning, and vanilla.
6. Beat 2 minutes scraping bowl frequently.
7. Add eggs.
8. Beat 2 minutes more.
9. Pour mixture over walnuts in pan.
10. Bake 375 degrees 50-60 minutes.
11. Walnuts form a topping needs no icing.
12. Allow to cool in pan about 10 minutes.
13. Remove from pan& cool.
Title: Spanish Sighs from Cudillero (Cookies)suspiros De Cudillero
Ingredients:
- 1 butter
- 3/4 sugar
- 1 egg
- 3 all-purpose flour
- 1 baking powder
- 2 vanilla extract
- powdered sugar
Instructions:
1. Put the butter in a bowl and add the sugar, little by little, beating until the mixture is creamy.
2. Blend in the egg and beat until light. Mix the flour and baking powder and blend along with the vanilla into the creamed mixture until a stiff dough forms.
3. Knead lightly and divide into 2 parts. Roll each part to make a 2-inch diameter log. Wrap in waxed paper and foil and chill at least 1 hour or up to 2 weeks.
4. Cover baking sheets with parchment paper or lightly grease them.
5. Preheat oven to 375°F Cut dough into 1/4 inch thick slices. Place on baking sheet about 2 inches apart. Bake for 10 to 12 minutes until golden. Allow to cool on the baking sheets, then dust with powdered sugar. Store in an airtight container. Makes 3 dozen cookies.
6. My appologies for skipping a few ingredients.
Title: Chocolate Pecan Cookies
Ingredients:
- 2 butter
- 1 sugar
- 3/4 vanilla
- 1 flour
- 2 baking powder
- 1/4 baking soda
- 1/4 pecans
- 1/4 sugar
- 1/4 cinnamon
- 1/2 pecan halves
Instructions:
1. Melt chocolate; set aside to cool.
2. Cream butter and 3/4 cup sugar,.
3. Stir in vanilla and melted chocolate.
4. Sift dry ingredients. Stir into chocolate mixture.
5. Add chopped pecans.
6. Form into 1 inch balls. If dough is too soft to handle, refrigerate for a few minutes.
7. Mix 1/4 cup sugar and cinnamon, Roll balls into mixture.
8. Press a pecan half onto top of each ball.
9. Bake at 350 degrees on ungreased cookie sheets for 12-15 minutes or until firm.
Title: Grapefruit Cake
Ingredients:
- 3 pink grapefruit
- 2/3 unsalted butter
- 3 cake flour
- 1 baking powder
- 1 kosher salt
- 1 3/4 sugar
- 2 eggs
- 3/4 milk
- 1 1/2 vanilla extract
- 1 cream cheese
- 2 1/2 confectioners' sugar
Instructions:
1. Zest 1 grapefruit to make 2 teaspoons zest; set aside. Peel and segment grapefruits; set aside. Squeeze juice from remaining pulp, reserving 1/2 cup plus 1 tbsp.; set aside.
2. Heat oven to 350°. Butter and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside. Into a large bowl, beat remaining butter and sugar with a handheld mixer until fluffy. Beat in eggs one at a time. Add 1/2 cup of the reserved juice, milk, and vanilla; stir. Add flour mixture; stir until combined. Line bottom of pan with half the reserved grapefruit; add batter; smooth top with a spatula. Bake until a toothpick inserted into the cake comes out clean, 40–45 minutes; let cool.
3. In a large bowl, beat reserved zest, remaining juice, and cream cheese until fluffy. Add confectioners' sugar 1/2 cup at a time; beat until smooth. Spread frosting over cake; top with the remaining grapefruit segments. Chill.
Title: Toasted Pecan Cake
Ingredients:
- 1 butter
- 1 1/2 brown sugar
- 3 eggs
- 2 self-rising flour
- 1 cinnamon graham crackers
- 1 pecans
- 1 pecan halves
- 1/2 confectioners' sugar
- 1 milk
- 4
Instructions:
1. Preheat the oven to 350°F.
2. Coat a 10-inch Bundt pan with nonstick cooking spray.
3. In a large bowl, beat the butter at medium speed of an electric beater until creamy. Gradually add the brown sugar, beating well.
4. Add the eggs one at a time, beating after each addition.
5. Add the flour, cracker crumbs, and orange juice; beat at low speed until blended. Stir in the 1 cup chopped pecans then pour the batter into the pan.
6. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean (cake will not rise to top of pan).
7. Cool in pan on a wire rack for 15 minutes; remove cake from pan, and let cool completely on the wire rack.
8. In a small bowl, stir together the confectioners' sugar and milk; drizzle over the cooled cake, and sprinkle with the 1/2 cup pecan halves.
Title: Chocolate Crispy Rice Clusters
Ingredients:
- 1 vanilla extract
- 1/2 cinnamon
- 1
Instructions:
1. Line a mini-muffin pan with mini-muffin paper cups. Fill each cup about halfway with Rice Krispies. No real measurement required here.
2. Carefully melt the chocolate chips (can also use bar chocolate for baking, candy melts would also work but already have a lot of added flavor thus taking away from the vanilla-cinnamon combo) either on stovetop or in the microwave. If microwaving, be VERY careful because culinary chocolate can burn if nuked too hard!
3. When it's a nice stirring consistency, stir in the vanilla and cinnamon.
4. While the chocolate is still hot, spoon over the Rice Krispies, coating them well.
5. Gently re-microwave if mixture begins to stiffen.
6. Freeze the pan for at least 2 hours prior to eating.
Title: Disgustingly Rich Brownies
Ingredients:
- 1 1/4 all-purpose flour
- 2 sugar
- 4 eggs
- 1 butter
- 3/4 vanilla extract
- 1 salt
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease an 8 or 9 inch baking pan.
3. Melt the butter over low heat (careful, it's easy to burn).
4. In a mixing bowl combine the cocoa and sugar.
5. Add the melted butter to the mixing bowl.
6. Stir in the eggs and vanilla.
7. Add the flour and salt and mix just until smooth.
8. Pour the batter into the greased pan and bake for 45 minutes.
Title: Sour Cream Sugar Cookies
Ingredients:
- 3 1/4 flour
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1 margarine
- 1 sugar
- 1 1/2 egg
- 1 vanilla
- 1/2 nutmeg
- sour cream
Instructions:
1. Sift together flour, soda, and salt.
2. Combine in a large bowl the butter, sugar, egg, and flavoring. Beat for 2 minutes. Add aour cream and then the flour mizture gradually.
3. Set oven 400 degrees to preheat.
4. Roll on lightly floured surface to 1/4 inch thickness. Sprinkle with sugar and roll in lightly.
5. Cut with floured cutters and place on cookie sheet. Bake for about 12 minutes until golden brown.
6. Another way to make is too not sprinkle with sugar and put different colored frostings on top.
Title: Low Carb/Low Fat Pumpkin Muffins
Ingredients:
- 3 oatmeal
- 2 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 cinnamon
- 1/2 allspice
- 2 pumpkin
- 1/4 Splenda sugar substitute
- 1/2 applesauce
- 1/2 egg substitute
- 1 vanilla
Instructions:
1. Grind oatmeal in food processor to fine consistancy. Combine all dry ingredients (except Splenda). In seperate bowl combine all liquid ingredients and Splenda. Combine liquid with dry. Spoon into paper lined muffin pans.
2. Bake at 350 for 15-20 minutes, until tooth pick comes out clean.
Title: Texas Boiled Brownies or Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/4 butter
- 1/2 shortening
- 1/2 brewed coffee
- 1 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 vanilla extract
- 1 butter
- 1/2 milk
- 2 vanilla extract
- 6 confectioners' sugar
- 1
Instructions:
1. Combine flour and sugar in a large bowl using a wire whip.
2. In a microwave safe dish combine cocoa, butter, shortening and coffee. Stir slightly, then microwave on high 2 minutes or until just boiling (note: do not over boil.).
3. Pour hot mixture over dry ingredients and beat with a wire whip until smooth.
4. In a medium size bowl or 4 cup measuring cup, combine buttermilk, eggs, soda and vanilla. Beat into batter until smooth.
5. Heat oven to 400 degrees. Use (a) if you wish to make brownies or (b) if you wish to make a cake.
6. (a) Grease with butter a 11"x17.5" pan. Spread batter evenly and bake 18-20 minutes. Do not over bake.
7. (b) Grease and flour a 9"x13" pan. Spread batter evenly and bake 35-40 minutes or until toothpick comes out clean from center of cake.
8. FROSTING:
9. In a medium microwave safe bowl, combine butter cocoa and milk. Microwave on high 2 minutes or until boiling at the edge of the bowl. Add confectioners sugar slowly in batches, then add vanilla extract. Beat until smooth.
10. Cool brownies/cake about 20 minutes then frost.
Title: Layered Mocha Banana Yum!
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 1 milk
- 1 brewed coffee
- 2 Cool Whip Lite
- 3 bananas
- 1/2 graham cracker
- 1/3 graham cracker
- cherries
Instructions:
1. Prepare chocolate pudding by combining 1 pkg of dry pudding with 1 cup of milk and 1 cup brewed coffee. Whisk until thickened. Set aside.
2. Mash 2 bananas thoroughly with a fork, or briefly puree in a food processor. With a spatula fold mashed banana into the cool whip. Set aside.
3. Now it is time to start layering! Start with adding about 2.5 tbsp of pudding on the bottom of each dish. Then layer on one slice of banana then about 1/2 tbsp graham cracker crumbs, then about 1/2 tbsp of chocolate syrup, finally add about 3 tbsp of banana cool whip. Repeat layers once more.
4. On top of the last banana cool whip layer, drizzle on some chocolate syrup then place on a cherry and a piece of graham cracker.
5. Store in the fridge until serving time. Enjoy!
Title: Pecan Tarts
Ingredients:
- 1 1/4 brown sugar
- 1 pecans
- 2 eggs
- 2 margarine
- 2 butter
- 2 vanilla
- 1 flour
- 2 butter
- cream cheese
Instructions:
1. Preheat oven to 350 degrees.
2. In medium bowl combine sugar, pecans, eggs, butter and vanilla.
3. Spoon 1 teaspoon of mixture into each prepared tart shell.
4. Bake 30 minutes or until golden brown.
5. On a wire rack, cool 10 minutes; remove from pans and cool completely.
6. Crust:
7. In large bowl combine flour, margarine and cream cheese to form soft dough.
8. Shape into 3/4 inch balls.
9. Press into ungreased mini muffin pans to form tart shells.
Title: Mandarin Pudding Cake
Ingredients:
- 1 flour
- 1 white sugar
- 1 baking soda
- 1 salt
- 1 egg
- 1 mandarin oranges in juice
- 3/4 brown sugar
- 2 butter
- 2 milk
Instructions:
1. Mix the first 6 ingredients together with mixer on low speed until completely mixed.
2. Pour into a well greased and floured 8x8 pan.
3. Bake at 325/F for approx.
4. 35 minutes or until inserted toothpick comes out clean.
5. Remove from oven and set aside.
6. Mix together last three ingredients.
7. Pour this mixture over the cake and return to oven 5-10 minutes or until bubbly.
8. Serve warm with vanilla ice cream or whip cream!
Title: Orange Chiffon Cake
Ingredients:
- 3 oranges
- 2 sugar
- 1 1/2 flour
- 2 1/4 baking powder
- 2 salt
- 1 milk
- 1/2 sugar
- 1/3 cornstarch
- 2
- 1/3
- 4
- 1/2
- 2
Instructions:
1. Cake:.
2. Preheat oven to 350. Grease and flour 2 9x1 1/2-inch round cake pans; set aside. Finely shred 1 tablespoon of peel from 1 orange. Squeeze juice from 2 oranges to measure 1/2 cup juice. Section remaining orange. In a large mixing bowl, beat egg whites to soft peaks. Gradually add 1/2 cup of the sugar, beating to stiff peaks. In another large mixing bowl, combine flour, baking powder; salt, and remaining 1 cup sugar.
3. Add milk and oil to flour mixture. Beat on low speed of electric mixer until combined. Add juice and egg yolks; beat 1 minute. Fold in egg white mixture until combined. Fold in orange peel. Divide batter between pans.
4. Bake for 30-35 minutes or until wooden toothpick inserted near the centers comes out clean. Cool completely on wire racks; remove from pans. Frost and top with orange sections.
5. Orange Fluff Frosting:
6. Shred orange peel; set aside.
7. In small pan, stir together sugar and cornstarch. Stir in juice. Cook over medium-low heat, stirring until mixture thickens; cook and stir 2 more minutes.
8. Remove from heat; stir in orange peel. Cover; chill 1 hour.
9. Beat cream to stiff peaks; fold into chilled mixture. Frost cake.
Title: Waffle Cookies
Ingredients:
- 4 margarine
- 1 sugar
- 4 salt
- 2 vanilla extract
- 1 flour
- 1
- 4
Instructions:
1. Beat egg whites until stiff and fluffy. Set aside.
2. Mix margarine, egg yolks, sugar, salt, vanilla extract, and almond extract.
3. Add flour to mixture - will be crumbly.
4. Mix with egg whites and knead until a smooth ball.
5. Refrigerate, covered, at least 4 hours.
6. Heat waffle iron.
7. Make little balls and put in for 1-2 minutes.
8. Glaze with powered sugar icing.
Title: How to Make a Chocolate Cake Easy
Ingredients:
- 3/4 butter
- 2 margarine
- 3 sugar
- 3/4 eggs
- 1 baking soda
- 3/4 baking powder
- 2 vanilla
- 1 1/2 milk
Instructions:
1. Pre-heat oven to 350 degrees.
2. Grease and flour three 6" X 1 1/2" round cake pans.
3. Mix together flour, cocoa powder, baking powder and baking soda. Set aside.
4. In a large bowl, beat butter, eggs and vanilla.
5. Gradually add sugar.
6. Beat on medium to high speed for about 3-4 minutes until well mixed.
7. Alternately combine in flour mixture and milk to batter while beating.
8. Continue to beat until batter is smooth.
9. Pour equal amounts of batter into greased and floured round cake pans.
10. Bake 30 to 35 minutes.
11. Check with a toothpick to se if it is done. Bake a few minutes more, if needed.
12. Remove from oven and allow cakes to cool in pans for a few minutes.
13. Place cakes on a wire rack, to them allow to completely cool.
Title: Delicate Pear Cake With Caramel Sauce
Ingredients:
- 1 brown sugar
- 1 butter
- 3 sugar
- 1 pear brandy
- 1/2 vanilla
- 1 hazelnuts
- 1 walnuts
- 2
- 1
- 1/2
Instructions:
1. Heat oven to 350°F Grease and flour 10-inch tube pan. Drain 1 can pear halves, reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or blender container; cover and process until smooth.
2. In large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased and floured pan.
3. Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan 15 minutes. Invert onto serving plate. Cool 1 1/2 hours or until completely cooled.
4. Meanwhile, in medium saucepan, combine all sauce ingredients; mix well. Bring to a boil. Boil over medium heat 5 minutes, stirring occasionally. Remove from heat; cool to room temperature.
5. In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in pear brandy. Frost cooled cake with whipped cream. Cut drained pear halves lengthwise into about 32 slices. Arrange on top of cake, slightly overlapping slices. Press nuts into sides of cake. Drizzle 2 tablespoons sauce over pear slices. Refrigerate until serving time.
6. To serve, spoon about 2 tablespoons sauce onto each individual dessert plate. Top each with slice of cake. Store cake and sauce in refrigerator.
Title: Koulourakia (Greek Butter Cookies)
Ingredients:
- 1 butter
- 1 1/2 margarine
- 2 sugar
- 1/4 milk
- 1/2 baking powder
- 2 vanilla
- 4 -5 flour
- 1/2 cinnamon
- 1 baking soda
- sesame seeds
Instructions:
1. Preheat oven to 350 degrees F.
2. Line cookie sheets with parchment paper; set aside.
3. In a large mixing bowl, cream butter& sugar until very light& fluffy.
4. Add egg yolks, milk, baking powder, vanilla, cinnamon& baking soda; mix well.
5. Gradually add flour, about 1 cup at a time, until dough is no longer sticky (dough should not stick to your hands, but should not be too dry).
6. Dough should be easy to handle without chilling.
7. Take a 1" lump of dough, and roll into a 6" log on work surface.
8. Sprinkle a few sesame seeds on work surface; roll log over seeds.
9. Form log into a ring or twist; place on parchment-lined cookie sheets.
10. Brush each ring or twist with egg white.
11. Bake 15-17 minutes or until light golden brown.
12. Cool completely on wire rack.
13. Store in airtight container.
Title: Kolachky Cookies
Ingredients:
- 2 eggs
- 6 sugar
- 8 cream cheese
- 1 butter
- 4 1/2 flour
- 1/2 baking soda
- 1/8 salt
- 24 powdered sugar
Instructions:
1. Beat cream cheese and butter.
2. Add sugar and eggs; beat until light and smooth.
3. Mix in salt and baking soda.
4. Add flour a little at a time while mixing; blend well. Dough should be soft but not sticky.
5. Roll out as for pie crust.
6. Cut into 2 inch squares.
7. Fill with apricot filling (or your choice of filling).
8. Fold 2 opposite corners together and pinch closed.
9. Bake in 350° oven 15-20 minutes. Dust with powdered sugar.
Title: Chocolate Layer Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 eggs
- 3
- 1/3
- 1/2
- 2
Instructions:
1. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and chocolate syrup. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into 2 greased and floured 9 inch layer cake pans.
2. Bake at 350 degrees for 35 to 40 minutes, or until cake springs back when lightly touched.
3. Cool 10 minutes in pan, then turn out and cool completely on wire rack.
4. Frost with your favorite chocolate frosting.
Title: Milk Chocolate Bundt Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 1 sugar
- 1 1/2 eggs
- 4 vanilla extract
- 1 flour
- 2 3/4 salt
- 1/2 baking soda
- 1/2 buttermilk
- 1 powdered sugar
Instructions:
1. In a saucepan, heat the candy bar and chocolate syrup over low heat until melted.; set aside to cool.
2. In a mixing bowl, cream butter and sugar.
3. Add eggs, one at time, beating well after each addition.
4. Stir in chocolate mixture and vanilla.
5. Combine flour, salt and baking soda; add to creamed mixture alternately with buttermilk.
6. Pour into a greased and floured 10 inch fluted tube pan.
7. Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean.
8. Cool in pan on a wire rack for 15 minutes.
9. Remove from pan and cool completely.
10. Dust with powdered sugar if desired.
Title: Hershey's Perfectly Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 2 eggs
- 1 milk
- 1/2 vanilla extract
- 2 boiling water
- 1
Instructions:
1. Mix together dry ingreadients in mixer.
2. Add wet ingredients following.
3. The batter will be thin, but it's okay. Fill 2 buttered, floured and lined 9 inch pans.
4. Bake at 350 degreed F. for 25-30 minutes or until toothpick comes out of middle clean.
Title: Favorite Cupcakes
Ingredients:
- 1 white flour
- 3/4 whole wheat flour
- 1 1/4 sugar
- 2 1/2 baking powder
- 1 salt
- 1/3 butter
- 2/3 margarine
- 1 milk
- 1/3 egg
- 1 milk
- 1 vanilla
- raisins
Instructions:
1. Preheat oven to 375°F.
2. Line cupcake pan with liners or grease cupcake/muffin tins.
3. In a large bowl sift flours, sugar, baking powder and salt.
4. Add butter and 2/3 cup milk.
5. Beat at medium speed for 2 minutes.
6. Add egg, 1/3 cup milk and vanilla and beat an additional 2 minutes.
7. Stir in raisins.
8. Spoon into muffin tins.
9. Bake for 20-25 minutes.
10. When cool sprinkle with powdered sugar or frost with favorite frosting.
Title: Canned Apple Pie Filling
Ingredients:
- 12 apples
- 2 3/4 granulated sugar
- 3/4 ground cinnamon
- 1 1/2 ground nutmeg
- 1/2 cold water
- 2 1/2 lemon juice
- 1 1/4
- 1/2
Instructions:
1. Prepare boiling water canner. Heat (7 each) pint glass preserving jars with lids in simmering water until ready for use. Do not boil. Set bands aside.
2. Combine sugar, ClearJel, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.
3. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
4. Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5. Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.