lumicero/recipes-ing2inst huggingface dataset:
Title: Peppermint Chocolate Brownies
Ingredients:
- 4 butter
- 1 margarine
- 2 cream cheese
- 2 1/2 sugar
- 5 eggs
- 1/2 all-purpose flour
- 1 1/2 salt
- 1/2
- 2
Instructions:
1. Heat oven to 350*.
2. Grease bottom and sides of 13x9 inch pan with shortening or cooking spray (do not use dark pan).
3. In 3-quart saucepan, heat baking chocolate and butter over low heat, stirring frequently until melted and smooth. Cool 5 minutes.
4. Meanwhile, in medium bowl, beat cream cheese, 1/2 cup of the sugar and 1 of the eggs with electric mixer on medium speed until smooth. Set aside.
5. Into chocolate mixture, stir remaining 2 cups sugar, remaining 4 eggs and the peppermint extract.
6. Stir in flour and salt until well-mixed.
7. Spread half of chocolate batter in pan.
8. Drop cream cheese filling by teaspoonfuls over batter.
9. Carefully spoon and spread remaining batter over filling.
10. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
11. Sprinkle evenly with baking chips.
12. Cool completely about 1 hour-30 minutes.
13. For brownies, cut into 8 rows by 6 rows.
14. Store in refrigerator.
Title: Easy Bake Oven White Cake Mix
Ingredients:
- 1 sugar
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 1/3 shortening
Instructions:
1. In a medium bowl, combine sugar, 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 mixture into each of 10 small containers or ziploc bags. Seal bags tightly. Label with date and contents.
3. Store in a cool dry place. Use within 12 weeks.
4. Makes 10 packages Cake Mix.
5. --------------------------------.
6. TO USE:
7. 1 pkg. Children's White Cake Mix (above).
8. 4 teaspoons water.
9. Preheat oven for 15 minutes.
10. Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth.
11. Pour mixture into prepared pan. Bake 12 to 13 minutes in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan.
12. When cool, frost with Children's White Frosting if desired.
13. Serves 2 children.
14. NOTES: If you like, a drop or two of vanilla may be added at the time the cake is prepared.
Title: Thanksgiving Pumpkin Rolls
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 1 1/8 flour
- 1 pumpkin
- 1 1/2 baking powder
- 3/4 salt
- 1 1/2 ground ginger
- 3 cinnamon
- 3/4 ground nutmeg
- 1 1/2 pecans
- 8 walnuts
- 1/4 cream cheese
- 1/2 butter
- 1 vanilla
- powdered sugar
Instructions:
1. Preheat oven to 375°F.
2. Line a large cookie sheet with foil and grease.
3. In a large mixing bowl beat eggs on high for 5 minutes.
4. Slowly beat in sugar.
5. Spoon in pumpkin and fold together gently.
6. In another bowl combine flour, salt, baking powder, ginger, cinnamon and nutmeg.
7. Gradually add dry mixture to wet ingredients and fold together gently.
8. Pour batter into greased cookie sheet.
9. Bake for about 15 minutes or until golden.
10. While pumpkin roll is cooking, prepare the filling by mixing all ingredients together in a bowl.
11. When pumpkin roll is done baking let it set for about 10 minutes, then peel the roll off of the cookie sheet and roll up into a towel to finish cooling.
12. When pumpkin roll is completely cool, unroll it and spread filling over the entire surface. Add nuts at this time too.
13. Roll back up and cut into 12-15 slices.
Title: Triple-Layer Peanut Bars
Ingredients:
- 2 butter
- 3 brown sugar
- 1 peanut butter
- 1/4 vanilla extract
- 1/2 all-purpose flour
- 2/3 sweetened condensed milk
- 1 butter
- 1/4 vanilla extract
- 1
- 2
- 1/4
Instructions:
1. In a small mixing bowl, cream the butter, brown sugar, peanut butter and vanilla.
2. Gradually add flour; mix well (mixture will be crumbly).
3. Press onto the bottom and 1/2 inch up the sides of an 8-in. x 4-in. x 2-in loaf pan coated with nonstick cooking spray.
4. Bake at 350 degrees for 12-15 minutes or until set and lightly browned.
5. Cool.
6. For filling, in a small saucepan, cook and stir the milk and butter over low heat until mixture comes to a boil and thickens.
7. Remove from the heat; stir in peanuts and vanilla.
8. Spread evenly over crust.
9. Bake at 350 degrees for 15-17 minutes or until set.
10. Immediately sprinkle with chocolate chips; let stand for a few minutes to soften, then spread over filling.
11. Sprinkle with peanuts.
12. Cool completely on a wire rack.
13. Cut into bars.
Title: Coconut Panna Cotta
Ingredients:
- 1/4 unflavored gelatin
- 1 unflavored gelatin
- 27 coconut milk
- 1/2 sugar
- 1/8 salt
Instructions:
1. Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften 5 minutes or so.
2. Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
3. Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
4. Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds.
5. Invert cups onto plate and top with chopped, or puréed mango.
Title: Graham Cracker Pudding
Ingredients:
- 14 sweetened condensed milk
- 3/4 milk
- 6 vanilla
- 3 vanilla instant pudding mix
- 1 vanilla instant pudding mix
- 2 butter
- graham cracker
- heavy whipping cream
- strawberries
- blueberries
Instructions:
1. Mix cold milk (including sweetened condensed milk) and vanilla together. Gradually add pudding mix, stirring continually for 2 minutes; put in refrigerator.
2. Melt butter in saucepan and add crushed graham crackers. Stir over medium heat until lightly browned. Remove from heat.
3. Beat 1 cup heavy whipping cream until peaks form; fold together with 1/2 cup browned graham cracker crumbs and cooled pudding mixture. Pour into a 2 quart serving dish. Reserving 1 tablespoons crumbs, sprinkle remaining browned graham cracker crumbs over the pudding mixture; refrigerate.
4. Before serving, beat the remaining 1 cup of whipping cream and spread over the chilled mixture, making peaks with the whipped cream. Sprinkle reserved crumbs over the top to decorate. Serve immediately if possible; refrigerate leftovers.
5. Banana Pudding: Fold 2 sliced bananas into pudding mixture before pouring into serving dish.
Title: Orange Layer Cake
Ingredients:
- 1 1/2 sugar
- 1/2 unsalted butter
- 1 all-purpose flour
- 2 1/4 baking powder
- 2 baking soda
- 1/4 salt
- 1/2 cold water
- 3/4 sugar
- 1/4 cornstarch
- 4 salt
- 1/2 water
- 2 butter
- 1 1/2 unsalted butter
- 1/4 confectioners' sugar
- 3/4 salt
- 1/4
- 2
- 6
- 1
- 4 -6
Instructions:
1. For Cake: Preheat oven to 375°F Grease and flour 2 8-inch round cake pans. Cream butter and sugar. Add orange peel. Sift together the flour, baking powder, baking soda and salt. Combine the water and orange juice. Add to creamed mixture, alternating with dry ingredients, beating well after each addition. Beat egg whites to stiff peaks. Fold into batter. Pour into prepared cake pans. Bake for 25-30 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool for 5 minutes on racks. Remove cakes from pans and cool completely. When cool, spread with filling and frosting.
2. For Filling: In medium saucepan, combine sugar, cornstarch, orange rind and salt. Gradually blend in orange juice, water and egg yolks. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat; stir in butter until melted. Cool before spreading between cake layers.
3. For Frosting: Cream the butter. Add the confectioner's sugar, orange rind, salt and 4 tablespoons of juice. Beat until spreading consistency, adding more juice if needed. Spread on sides and top of cake.
Title: Caramel Dumplings
Ingredients:
- 1 1/4 self-rising flour
- 1 salt
- 30 butter
- 1/3 sugar
- 1 vanilla
- 1/3 milk
Instructions:
1. sift flour and salt into a basin ,rub in butter and add sugar .add combined milk and vanilla and mix well.
2. caramel sauce: combine in a large sauce pan : 30g butter pinch of salt 1 1/2 cups of water. stir and bring to the boil.
3. drop table spoon of dumpling mix into simmering sauce.cover and simmer for 20 minutes.
Title: All-Purpose Easy Shortening Pie Dough
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 vegetable shortening
- 1/4 water
- 2 1/4 all-purpose flour
- 3/4 salt
- 3/4 vegetable shortening
- 6 water
Instructions:
1. Combine the flour and salt in a medium bowl.
2. Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
3. Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
4. Gather up the dough and form into a flat disk.
5. You can use this dough immediately or proceed to the next step.
6. Wrap the dough in wax paper or plastic wrap.
7. Refrigerate for atleast 20 minutes or up to overnight.
8. If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
9. ********Double-CrustShortening Pie Dough*********.
10. Use all-purpose flour, salt, vegetable shortening and ice-cold water.
11. Divide the dough into 2 equal pieces.
Title: Tropical Vacation Cake in a Jar
Ingredients:
- 2/3 shortening
- 2 2/3 sugar
- 4 eggs
- 2 baking soda
- 1 1/2 salt
- 1 baking powder
- 1/8 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 2/3 water
- 3 1/2 flour
- 2/3 pecans
- 3/4 walnuts
- 3/4 crushed pineapple
- 1/2 banana
Instructions:
1. Cream together the shortening and sugar. Add the eggs, baking powder, soda, salt, and spices. Next, add the water alternately with the flour. Stir in nuts, bananas, pineapple, and coconut.
2. Preheat oven to 325°F and grease 8 pint-size jars (use a brush dipped in melted shorting to grease jars). Fill each jar 1/2 full of batter and wipe the rims clean.
3. Bake on cookie sheet for 35 to 45 minutes.
4. Meanwhile, boil water in a pot. When it comes to a boil turn it off place in lids and rings and let sit until ready to use. When the cakes are done, remove the jars one at a time and place on a lid. Screw the lids on tightly and let sit until completely cool. the jars will seal as they cool.
5. If giving as a gift, wrap lid with pretty fabric and attach a card giving name of cake, date made, and expiration date. If not, for a gift, just write the info on the lid with a marker.
6. When ready to eat, if cakes do not come out easily, just run jar under tap water for a few seconds or heat in microwave with the lids removed for 2 seconds.
7. Store in refrigerator after open and eat within 2 days.
8. Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
9. http://hgic.clemson.edu/PDF/HGIC3051.pdf.
10. "These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really “canned.” The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don’t endorse baking in their canning jars.
Title: Seed Cakes (Caraway Seed Cookies)
Ingredients:
- 2 eggs
- 1 sugar
- 1 heavy cream
- 4 caraway seeds
- 3 flour
- 3 baking powder
- 1 salt
Instructions:
1. Beat eggs until light, then gradually mix in sugar, half of the caraway seed (2 t), and cream.
2. Sift flour together with baking powder and salt, and mix into egg mixture to form dough.
3. Chill dough, then toss on a floured board, and roll one-half inch thick.
4. Sprinkle with the rest of the caraway seed (2t) and roll to one-fourth inch thick.
5. Shape cookies with a small round cutter, first dipped in flour.
6. Bake on a buttered sheet.
7. Fannie Farmer's cookbook doesn't provide baking temperature and time, so your guess is as good as mine. I'm going to try 350 or 375 for 8-14 minutes. If you get good results, share your tips in the comments.
Title: Krumkake / Krumkaker
Ingredients:
- 3 flax seeds
- 1/2 water
- 1 water
- 1 sugar
- 1/2 Crisco shortening
- 1/2 soymilk
- 1 vanilla extract
- 2 flour
- canola oil cooking spray
Instructions:
1. In a blender, grind flax seed into meal.
2. Add the 1/2 cup plus 1 Tablespoon water and blend until incorporated, then pour into a mixing bowl.
3. Add the sugar, Crisco, soy milk (vanilla flavored works fine,) and vanilla extract and mix well with a wooden spoon.*.
4. Add 1 1/2 cups flour and stir until incorporated. Add additional flour only to make a very soft dough, up to the remaining 1/2 cup, but not necessarily the full amount, The mixture should be thicker than a batter, but not a stiff dough. Less flour makes a lighter, crisper cookie. More flour makes a thicker cookie.
5. Allow the dough to rest while heating the cookie iron.
6. Spray krumkake iron with oil prior to placing dough for each cookie, or as needed to prevent sticking.
7. When cookie iron is ready, spoon approximately one tablespoon of batter to make each five inch cookie. The cookie is done when steam stops escaping from the sides of the cookie iron and the cookies are very lightly browned.
8. Remove cookies from iron by rolling over a wooden krumkake pin, wooden spoon handle, or with a non-metal spatula to make flat cookies.
9. Place on cookie racks to cool before stacking.
10. Repeat to use remaining dough.
11. Cooking time is approximate and depends on how quickly or slowly the cook can roll a krumkake!
12. Cookies are best stored in tins to retain their crispness.
13. Fill with vegan frosting, fruit, or whatever pleases you. Dust with powdered sugar if you like. They are fine without, as well.
14. *1/2 teaspoon cardamom or cinnamon, or any other spice may be added to the mix prior to the flour if you like.
Title: Fresh Strawberry Yogurt Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 3 lemon juice
- 1 lemon
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 8 vanilla
- 12 fresh strawberries
- 1 powdered sugar
Instructions:
1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
Title: Irresistible Chocolate Bread Pudding
Ingredients:
- 4 butter
- 1/2 eggs
- 2 ground cinnamon
- 9 sugar
- 3 vanilla extract
- 1 vanilla ice cream
- 1 1/2
- 2
- 6
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. In a large, heavy saucepan, melt chocolates and butter over very low heat, stirring until melted.
3. In a large mixing bowl, beat together eggs, cream, sugar, cinnamon and vanilla extract until just combined.
4. Gradually, add milk mixture to melted chocolate, stirring constantly. Fold in bread.
5. Pour into a greased 8"x8"x2" square baking dish.
6. Bake in preheated oven for about 1 1/4 hours or until knife inserted comes out clean.
7. Serve warm, with whipped cream or vanilla ice cream, if desired.
Title: Flourless Pineapple Coconut Cookies
Ingredients:
- 1 crushed pineapple
- 4 unsweetened coconut
- 1 1/4 granulated sugar
- 3 vanilla extract
- 1/2
Instructions:
1. In a large skillet, preferably non-stick, heat the crushed pineapple and it's juice over moderate heat until the liquid has evaporated. Continue to cook, stirring constantly, until the pineapple gets sticky and begins to brown and caramelize.
2. Remove from heat when it's reduced to 2/3 cup.
3. In a large mixing bowl, stir together the coconut, sugar, egg whites and vanilla extract.
4. Mix in the pineapple. (Batter can be refrigerated at this point for up to one week).
5. To bake the cookies, preheat the oven to 375 degrees and adjust the oven rack to the center position.
6. On a parchment-paper covered baking sheet, form the dough into 1 1/2-inch tall pointed mounds, squeezing the dough with your fingertips to form little pyramids.
7. Bake the cookies for 14 minutes or until the cookies are browned up the sides, rotating the baking sheet midway through baking (the tips may burn slightly, which is fine).
8. Cool the cookies before serving.
Title: Karmen's Chocolate Balls
Ingredients:
- 6 dark cooking chocolate
- 1 rum
- 10 cocoa powder
- 2
Instructions:
1. In a saucepan heat up the whipping cream and vanilla sugar.
2. Add chocolate and cook over low heat until the mixture is homogenous.
3. Add rum.
4. Let it cool down.
5. Make balls from the mixture and roll them in powdered cocoa. The number of balls depens on how big you make them (you should easly and ladylike eat it in one go).
6. Store in refrigirator.
7. For those who like it less sweet, use bitter cocoa.
Title: Jewel Cookies
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 1
Instructions:
1. Cream butter, brown sugar, egg yolk, and vanilla.
2. Stir in flour.
3. Refrigerate 30 minutes.
4. Preheat oven 375 degrees.
5. Roll dough into 1-inch balls and dip in egg white.
6. Roll in nuts.
7. (Cookie dough ball, not you!).
8. With floured thimble or thumb, press center of each cookie.
9. Bake 10- 12 minutes, or until delicate golden brown.
10. Cool on rack.
11. Place 1/2 teaspoon jelly in center.
Title: Walnut and Raisin Oatmeal Cookies
Ingredients:
- 1 shortening
- 2 eggs
- 1 oatmeal
- 1 baking soda
- 2 vanilla
- 2 sugar
- 1 raisins
- 2 1/2 flour
- 1 salt
- 1 english walnuts
Instructions:
1. Cream sugar and shortening thoroughly. Add eggs and mix well. Add ground raisins and nuts; mix well.
2. Sift together dry ingredients and add to shortening mixture.
3. Add vanilla and mix all together.
4. Roll in 1-inch balls; place on greased cookie sheet 2 inches apart and flatten with a fork.
5. Bake at 350° for 10 to 12 minutes.
Title: Ultimate Pumpkin Pie
Ingredients:
- 1 pumpkin
- 1/2 brown sugar
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 2 eggs
- 12 coconut milk
- 1 graham cracker pie crust
- 1/3 white chocolate
- 1/4
- 2
Instructions:
1. Preheat oven to 425°F.
2. Combine pumpkin through coconut milk. Stir well & pour into pie crust.
3. Bake at 425F for 15 minutes.
4. Reduce heat to 350F & bake about 50 minutes or until knife inserted in center comes out clean.
5. While pie is baking, thinly slice apricots.
6. Cool pie on wire rack.
7. Carefully melt white chocolate either in a small bowl over a small pan of hot water or in the microwave, stirring after every 30 seconds until melted & smooth.
8. When the pie has cooled, sprinkle top with slivered apricots & shredded coconut.
9. Drizzle melted white chocolate over the top in a crisscross fashion.
Title: Milk Chocolate Bavarian Cream With Pine Nut Crumble
Ingredients:
- 1/3 sugar
- 4 sugar
- 1 frozen mixed berries
- 4 water
- 3/4 water
- 4 milk
- 1 sugar
- 3 pine nuts
- 4 flour
- 2 sugar
- 2 butter
- 6
- 2
- 1/4
Instructions:
1. RED BERRY JELLY: combine both amounts of sugar & pectin in a bowl.
2. Heat the fruit & both amounts of water in a saucepan over medium heat; when the fruit has thawed, add the sugar/pectin & mix well.
3. Bring to a boil & simmer for 10 minutes; remove from heat & leave to cool.
4. Pour into tall glasses & refrigerate.
5. CUSTARD: Bring milk & half the sugar to a boil in a saucepan.
6. Whip the egg yolks with the rest of the sugar in a bowl.
7. Whisk half the hot milk into the egg mixture; when fully incorporated, whisk in the rest.
8. Return the mixture to the saucepan, stirring over medium heat until it thickens slightly or a thermometer indicates 185F (85C).
9. Remove from heat; if necessary, use a hand mixer to smooth the custard.
10. Pour the hot custard into a bowl, add the chocolate, stirring to mix & cool to room temperature.
11. In another bowl, whip the cream until soft peaks form; fold the chocolate mixture into the whipped cream, using a spatula.
12. Spoon the custard into each glass over the berry layer & return to the fridge.
13. CRUMBLE: Toast the pine nuts on a baking sheet in a 300F (150C) oven until golden, about 5 minutes; let cool & coarsely chop.
14. Combine pine nuts, flour & sugar in a bowl, using an electric mixer; add the butter & continue mixing until texture is crumbly.
15. Refrigerate until chilled; spread the mixture on a baking sheet & bake at 325F (160C) for 15 minutes.
16. Sprinkle over the bavarian cream layer before serving.
Title: Sue B's Chocolate Cake
Ingredients:
- 3/4 cocoa powder
- 3/4 boiling water
- 1 buttermilk
- 1 canola oil
- 4 eggs
- 1 vanilla
- 2 sugar
- 2 flour
- 1/2 salt
- 2 baking soda
Instructions:
1. Mix cocoa and boiling water.
2. Mix buttermilk, oil, eggs and vanilla together.
3. Mix dry ingredients together.
4. Mix dry ingredients into buttermilk/oil mixture.
5. Mix in cocoa.
6. Bake at 350 degrees Fahrenheit in two greased and floured and parchment lined 9-inch round pans.
7. Bake until tester comes out clean, approximately 30 minutes.
Title: Margarita Soaked Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 cold water
- 1/2 butter
- 1/2 margarine
- 1/2 sugar
- 1/4
- 1/2
- 3/4
Instructions:
1. Preheat oven to 350 degrees; grease a large Bundt pan.
2. Combine all of the ingredients for the cake and mix on medium speed for 2 minutes or until smooth; pour batter into Bundt pan.
3. Bake for 35-45 minutes or until knife insterted comes out clean; invert onto a plate.
4. Combine ingredients for the topping in a saucepan; boil mixture for about 2 minutes.
5. While still warm, poke holes in the top and sides of the cake with a fork; pour Margarita mixture over cake.
6. Tip: If you are making the cake a day ahead, wait to pour the topping onto the cake until you have to, otherwise the cake will sit in the Margarita mixture and get REALLY REALLY sweet.
7. Note: Look for a cake mix without pudding added - Duncan Hines is the only one I can find these days.
Title: Vegan Pineapple-Upside Down Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1 baking soda
- 1/2 salt
- 3/4 water
- 1/4 applesauce
- 1/3 lemon juice
- 1 pineapple chunks
- 1 brown sugar
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Mix flour, sugar, baking soda, and salt in a large bowl.
3. Pour juice off can of pineapple into 1 cup measuring cup--it should be about 3/4 cup juice. Add water to make 1 cup.
4. In a separate bowl, combine apple sauce, lemon juice and juice water.
5. Dump pineapple chunks into the bottom of a 12 inch spring form pan (you could use an 8x8 or other sized spring form, just adjust cooking time).
6. Sprinkle with brown sugar.
7. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.
8. Pour into pan on top of the pineapple/brown sugar mix.
9. Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean.
10. Let cool and loosen sides of cake from pan. Place serving plate on top of cake.
11. Flip cake over onto serving plate and remove pan bottom.