lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel Apple Squares
Ingredients:
- 11 graham cracker squares
- 22 milk
- 3 walnuts
- 2/3 milk
- 1 instant vanilla pudding
- 3 Cool Whip
- 2 red apples
- 2 miniature marshmallow
- 1/4
Instructions:
1. Arrange crackers in bottom of 12x8 baking dish, cutting crackers to fit if necessary.
2. Microwave 15 of the caramels and 2 tbls of the milk in a small microwaveable bowl on high 1-1 1/2 minutes or until caramels are melted and mixture is smooth, stirring after 1 minute.
3. Spread over crackers, sprinkle with 1/3 cup of the walnuts. Refrigerate.
4. Pour 1 cup of milk into large bowl, add pudding mix, beat with wire whisk 1-2 minutes.
5. Gently stir in 1 cup of whipped topping. Spread over caramel layer.
6. Refrigerate at least 3 hours or until ready to serve.
7. Garnish with remaining Cool Whip, 1/3 cup chopped walnuts, apples and marshmallows. Microwave remaining 7 caramels and 1 tbls milk in small microwaveable bowl on high 1 minut or until caramels are melted and mixture is smooth, stirring after 30 seconds.
8. Drizzle over top of dessert. Store leftover dessert in refrigerator.
Title: Easy Pecan Doodads
Ingredients:
- 1 butter
- 3 sugar
- 2 unsifted all-purpose flour
- 2 pecans
- 1 vanilla extract
- powdered sugar
Instructions:
1. Preheat oven to 275 degrees.
2. In a mixing bowl, cream together the butter and sugar.
3. Sift flour 3 times and blend into butter mixture.
4. Add nuts and vanilla.
5. Roll into balls about 1 inch in diameter.
6. Place on baking sheet and bake for 1 hour.
7. While still warm, roll in powdered sugar.
8. Roll again in powdered sugar when cooled.
9. Store in tightly covered container.
Title: Cranberry Bliss Bars
Ingredients:
- 2 all-purpose flour
- 1 1/2 quick-cooking oats
- 3/4 light brown sugar
- 1 butter
- 1 cream cheese
- 1 sweetened condensed milk
- 1/4 fresh lemon juice
- 1 vanilla
- 2 cornstarch
- 1 whole berry cranberry sauce
Instructions:
1. Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking pan.
2. Combine flour, oats, 3/4 cup brown sugar and butter. Mix until crumbly. Reserve 1 1/2 cups of crumb mixture and set aside. Place remaining crumbs in baking dish and spread out to form a crust. Bake for 15 minutes.
3. Beat cream cheese until fluffy and gradually mix in condensed milk, lemon juice and vanilla. Pour evenly over crust.
4. In small bowl, combine remaining sugar, cornstarch and cranberry sauce. Spoon over cream cheese mixture and sprinkle reserved crumbs over the top. Bake for 40 minutes. Cool at room temperature and refrigerate after cutting into bars. Store in the refrigerator.
Title: Strawberry Frosting
Ingredients:
- 1 frozen sweetened strawberries
- 1 Cool Whip
Instructions:
1. Thaw both.
2. Mix together.
3. Frost that cake.
Title: Melachino ( Greek Wedding Cake)
Ingredients:
- 3/4 butter
- 1 margarine
- 3 sugar
- 3/4 eggs
- 1 3/4 milk
- 1/2 flour
- 1 1/4 mace
- 1/2 cinnamon
- 1 1/2 ground cloves
- 1/4 baking soda
- 1 1/2 salt
- 1 1/2 lemon juice
- 5 -6 confectioners' sugar
- 1/2 water
- lemon juice
Instructions:
1. Cream butter and sugar.
2. Beat in eggs one at a time.
3. Add milk alternately with sifted dry ingredients.
4. Stir in lemon juice.
5. Bake at 350 degrees for 45 minutes.
6. While cake is still hot drizzle with glaze.
Title: Spiced Devil's Food Cake
Ingredients:
- 3 cake flour
- 1 1/2 cinnamon
- 1 allspice
- 1 clove
- 1 baking soda
- 1/8 salt
- 1 shortening
- 2 brown sugar
- 1 vanilla
- 2 eggs
- 4 buttermilk
- 1 boiling water
- 1/2
Instructions:
1. Sift flour, spices, baking soda and salt together 3 times.
2. Cream shortening with sugar and vanilla until fluffy. Add beaten eggs and chocolate and beat thoroughly.
3. Add sifted dry ingredients and buttermilk alternately in small amounts, beating well after each addition.
4. Add boiling water and blend. Pour into greased pans and bake at 350 degrees for 30-35 minutes.
Title: Simple Sponge Cake With Variations
Ingredients:
- 1/2 polyunsaturated margarine
- 2/3 sugar
- 1 1/4 all-purpose flour
- 1 1/2 baking powder
- 2 eggs
- 4 fresh lemon juice
- 3
Instructions:
1. Preheat the oven to 375°F Grease two 8-inch round cake pans. Line the bottoms with parchment or wax paper; grease the paper. Dredge the pans with flour and shake out the excess.
2. Cream the margarine with all but 2 Tablespoons of the sugar in a large bowl until the mixture is very pale and fluffy.
3. Sift the flour and baking powder together into another bowl.
4. Using a wooden spoon, beat one egg at a time into the sugar mixture, following each with 1 Tablespoon of the flour.
5. Mix in the remaining flour and the lemon juice, Divide the mixture between the two prepared pans and level the surfaces.
6. Bake the sponge cakes for 20 to 25 minutes, until well risen, golden brown, and just firm to the touch. Turn them out onto a wire rack, and leave the paper attached until they have cooled completely.
7. Strip off the paper. Place one sponge layer on a plate, and spread it with jam. Set the second layer on top of the first and then sift the remaining sugar evenly over the top of the cake. Serves 12.
8. VARIATIONS:
9. For a richer flavor and a moister texture, make the sponge cake with light brown sugar instead of granulated sugar.
10. For a whole wheat sponge cake, replace HALF the white flour with whole wheat flour and INCREASE the baking powder by 1/4 teaspoon.
11. For a Chocolate sponge cake, REPLACE 2 Tablespoons of the flour with sifted cocoa powder and use water in place of the lemon juice.
12. For a richer filling, beat 2 Tablespoons of low fat ricotta cheese into the jam.
13. Replace the jam filling with a thickened fruit puree; lemon curd; flavored pastry cream; or 4 Tablespoons of yogurt cheese, sweetened with 1 Tablespoons of confectioners’ sugar.
14. Sift 2 Tablespoons of confectioners’ sugar over the cake in place of the granulated sugar. Alternatively, lay a doily on the sponge cake, and sift 1/4 cup of confectioners’ sugar over it. Carefully remove the doily to reveal a pattern on the cake.
15. Fresh Ways with Cakes.
Title: Chocopraline Bundt Cake
Ingredients:
- 1/2 butter
- 2 brown sugar
- 1 pecans
- 1 water
- 1 eggs
- 1 1/4 vanilla
- 1/3
- 3
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Spray bundt cake pan with nonstick cooking spray.
3. In a medium saucepan melt butter over medium heat with brown sugar and whipping cream Stir to combine. Cook until butter is melted. Pour into the bottom of bundt cake pan and sprinkle with chopped pecans.
4. In mixing bowl, combine cake mix with remaining ingredients. Mix well. Pour over pecan mixture as evenly as possible. Bake in a preheated 325 degree oven for 35 to 45 minutes. Cool for 15 minutes before inverting onto cake plate.
Title: Quinoa Cookies - Gluten Free!
Ingredients:
- 1/2 honey
- 1/3 brown sugar
- 1/2 margarine
- 1/2 peanut butter
- 1/2 vanilla
- 1 quinoa
- 3/4 baking soda
- 1 salt
- 1/4 chocolate chips
- 1 -2
- 1/4
Instructions:
1. Heat oven to 350°F.
2. Beat honey, brown sugar, margarine, peanut better and vanilla in a medium bowl until creamy.
3. Combine rice flour, quinoa flakes, baking soda, salt and cocoa in a small bowl.
4. Add dry ingredients to mixture and beat all ingredients until well blended.
5. Stir in chocolate chips.
6. Put teaspoon sized amounts onto an ungreased cookie sheet.
7. Bake for 15 minutes or until light golden brown.
Title: Bear Squares
Ingredients:
- 6 raisins
- 1/2 miniature marshmallows
- 4 peanut butter
- 1/4 butter
- 3
- 24
Instructions:
1. Lightly grease or butter a 9x13 Pan.
2. In a bowl combine cereal, raisins and 1 Cup of marshmallows.
3. In a medium saucepan, combine peanut butter, 3 tablespoons of butter and remaining 3 cups marshmallows and stir over low heat just until melted and smooth.
4. Immediately pour the peanut butter mixture over the cereal mixture in a bowl, and stir until well blended (It will leave the sides of the bowl when ready).
5. Scrape the mixture into the prepared 9x13 pan and press into an even layer.
6. While still warm, place the bear-shaped cookies waist deep, into cereal mixture spacing them about 1 1/2 inches apart.
7. Let cool completely before cutting into bars and serving. Make sure each bar has a bear on it.
Title: Cranberry-Walnut Baked Apples
Ingredients:
- 4 apples
- 3 walnuts
- 2 cranberries
- 1 1/2 brown sugar
- 1 ground cinnamon
- 1/3 maple syrup
- 2 unsalted butter
- 2
Instructions:
1. Position a rack in the middle of the oven and preheat oven to 350°F.
2. Starting at the top of each apple, remove the core, making sure to leave enough of the apple intact at the bottom to form a pocket for stuffing. Discard cores and arrange apples in a small baking pan.
3. Place walnuts, cranberries, brown sugar, and cinnamon in a small bowl and stir to combine.
4. Combine apple juice, maple syrup, and butter in a small saucepan and heat over medium heat until butter melts. Add to walnut mixture; stir to blend.
5. Divide mixture among the apples, filling the hollowed-out cores. Drizzle any extra liquid over the apples.
6. Cover pan with aluminum foil and bake until apples are just soft, 35-45 minutes. Drizzle apples with pan juices and serve warm or cold.
Title: Raspberry Bavarian
Ingredients:
- 1 raspberries in juice
- 1 sugar-free raspberry gelatin
- 1 3/4 raspberries
- mint sprig
Instructions:
1. Drain raspberries over a bowl, reserving juice.
2. Add enough water to juice to make 1-1/4 cups.
3. In a saucepan over low heat, stir juice mixture and gelatin.
4. When gelatin dissolves, remove from heat and set aside to cool.
5. In a large bowl, beat evaporated milk until thick.
6. Add raspberries and cooled gelatin mixture and mix well.
7. Pour mixture into a glass serving bowl. Cover and refrigerate until set.
8. Turn out mold onto a serving plate. Decorate with raspberries and mint sprigs before serving.
Title: Turkish Shortbread (Un Kurabiyesi)
Ingredients:
- 1 unsalted butter
- 1/2 powdered sugar
- 1 vanilla extract
- 2 flour
- 1/2 baking powder
- 1/2 powdered sugar
Instructions:
1. Preheat the oven to 375 F.
2. Cream the powdered sugar and vanilla with butter, then slowly add the flour and baking powder. Make sure everything's well mixed. Make chestnut sized balls with your hands. Put parchment paper on an oven tray and arrange them on it.
3. Bake for about 25 minutes. Immediately sprinkle some powdered sugar on top using a small strainer after you take them out of the oven.
Title: Citrus Curd With Crisp Meringue Caps
Ingredients:
- 1 water
- 1 1/2 sugar
- 2 salt
- 1 vanilla extract
- 3 sugar
- 3 lemons, zest of
- 1 limes, zest of
- 2 tapioca starch
- 2 eggs
- 1/4 fresh lemon juice
- 2 coconut milk
- 1/2 water
- 3/4 salted butter
- 3/4 plain nonfat yogurt
- 1
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 225F and line a baking sheet with parchment.
2. Beat the meringue powder and water together in a small, deep bowl for 1 minute, then spoon in the sugar and salt and beat until stiff peaks form.
3. Beat in the extracts.
4. Scrape into a piping bag (or zip-top bag with the corner snipped) and pipe spiral discs on the parchment.
5. Place in the oven and bake for 35 minutes.
6. Turn off the oven and allow to cool 2 hours inside.
7. Combine the sugar, zests and starch in a saucepan and whisk in the eggs. Place over medium heat.
8. Cook, whisking constantly, for 1 minute, then whisk in the juice.
9. Slowly whisk in the hot Coconut Dream and hot water.
10. Cook over medium-low heat, whisking constantly, about 3 minutes, until the mixture bubbles and thickens.
11. Let bubble, whisking often, for one minute longer.
12. Remove from the heat and whisk in the butter until smooth, then add the Greek yogurt and coconut extract and whisk in until well combined.
13. Spoon into individual serving cups or ramekins, lightly press a piece of plastic wrap onto the surface of each to prevent a skin forming, and refrigerate 3-4 hours.
14. Remove the cups from the fridge and place a meringue cap onto the surface of each curd.
15. Serve within 30 minutes of assembly, but this is best eaten immediately.
Title: S'mores Minis ( Cookies )
Ingredients:
- 2/3 butter
- 2 brown sugar
- 2 eggs
- 2 hot water
- 2 2/3 all-purpose flour
- 2 baking powder
- 1/4 salt
- 40 -50 mini marshmallows
- 40 -50
Instructions:
1. Preheat oven to 350F and spray mini muffin tins with cooking spray.
2. Beat the butter, brown sugar, eggs and hot water.
3. Mix in the flour, baking powder and salt until well blended.
4. Form into 1" to 1 1/2" balls and place in mini-muffin tin, indent the center with your finger.
5. Bake for 8 minutes remove from oven, push a mini marshmallow into the middle of each cookie and top with a chocolate wafer.
6. Bake for 2 minutes more.
Title: Baked Apples With Maple and Granola
Ingredients:
- 6 -8 apples
- 6 -8 lemon juice
- 1/4 apple
- 1/2 apple
- 1/2 cinnamon
- granola cereal
Instructions:
1. Preheat oven to 400°F.
2. Place the apples in a small baking dish with 1/8 inch water.
3. Add drop of lemon juice, butter and maple syrup into each apple. Sprinkle the spices into each apple.
4. Bake in the preheated oven for 35-40 minutes. Let cool slightly before serving.
5. Sprinkle granola over each apple and serve.
Title: Oranges in Sweet Rose Water
Ingredients:
- 4 oranges
- 1 sugar
- 2 1/4 water
- 1 rose water
- 1
Instructions:
1. Peel and segment all the oranges.
2. Place oranges in a bowl, cover, and refrigerate.
3. Mix water and sugar in a saucepan and bring to a boil on medium-high heat.
4. Stir until sugar dissolves.
5. Boil gently for about 10 minutes.
6. Stir in rose water and remove from heat.
7. Cool and refrigerate for 30 minutes or more.
8. To serve place oranges in individual serving bowls, pour rose water syrup on top and add some crushed ice.
Title: Blueberry Upside-Down Cake
Ingredients:
- 2 butter
- 2 brown sugar
- 2 fresh blueberries
- 1 1/2 all-purpose flour
- 2 1/2 baking powder
- 1/2 cinnamon
- 1/2 salt
- 1/2 butter
- 3/4 granulated sugar
- 2 eggs
- 1/4 vanilla
- 1/4 low-fat milk
- 1/3
Instructions:
1. Preheat oven to 350°F
2. Place 2 tablespoons butter in a 9-inch round cake pan or divide butter among 8 muffin cups, placing about 3/4 teaspoon butter in each cup. Place pan or muffin tin in oven until butter is melted, from 1 to 2 minutes. Place on a heatproof countertop.
3. Brush bottom and sides of pan or muffin cups with melted butter. Sprinkle 2 tablespoons brown sugar into butter on bottom of pan or about 3/4 teaspoon brown sugar into each muffin cup. Stir brown sugar into butter to evenly distribute. Evenly scatter blueberries over brown sugar mixture. They will form a thick layer.
4. In a medium-size bowl, using a fork, stir flour with baking powder, cinnamon and salt.
5. In a large bowl, using an electric mixer set on medium-high, beat 1/2 cup butter until creamy, about 1 minute. Gradually beat in granulated sugar until mixture is pale and texture resembles creamy whipped butter, at least 2 minutes. Beat in eggs, one at a time, beating well between additions and scraping down sides of bowl. Beat in almond extract and vanilla.
6. Reduce speed to low and gradually beat in one-third of flour mixture, then half of milk. Repeat additions, ending with flour mixture, beating just until blended. Batter will be quite thick.
7. Spoon evenly over berries. If using muffin cups, divide batter evenly among them. Gently smooth batter to completely cover berries.
8. Bake in centre of 350F oven until cake edge begins to pull away from side of pan and cake springs back when lightly touched in centre, from 40 to 45 minutes for cake and 20 to 25 minutes for muffins.
9. Remove from oven and let stand in pan or muffin cups for just 5 minutes, then run a knife around outside edge of cake. Invert onto a large cake plate or flat surface for muffin cups. Serve warm or at room temperature. If making more than 1 day ahead, cover with a tent of foil and refrigerate. Briefly warm in microwave or bring to room temperature before serving.
Title: Apple-Raisin Noodle Bake
Ingredients:
- 1 salt
- 2 butter
- 6 margarine
- 2 cream cheese
- 1 white sugar
- 2 cottage cheese
- 1 sour cream
- 6 eggs
- 1 raisins
- 3 cinnamon
- 1 1/2 apples
- 1/3 butter
- 1/4 - 1/3 dark brown sugar
Instructions:
1. Set oven to 350 degrees F.
2. Butter a 13 x 9-inch baking dish.
3. Cook noodles with 2 teaspoons salt in boiling water; drain very well, and toss with 6 tablespoons butter in a large bowl while still warm.
4. In a mixer bowl, beat the cream cheese and 1 cup sugar (or to taste) until light.
5. Add in the cottage cheese and sour cream; mix well.
6. In a separate bowl, beat the egg yolks well; add to the cream mixture with the cinnamon; mix well.
7. Pour this mixture over the egg noodles in the bowl; mix to combine.
8. Mix in the chopped (or sliced) apples and raisins; mix well.
9. In a bowl beat the 6 egg whites until stiff; with a spatula, fold the egg whites into the noodle mixture.
10. Pour into prepared baking dish.
11. Bake for 45 minutes.
12. While casserole is baking: in a small bowl, mix together the 1/3 cup butter and 1/4-1/3 cup brown sugar.
13. After 45 minutes of baking, remove the casserole, and sprinkle the butter/brown sugar mix over top of casserole.
14. Return to oven and bake another 45 minutes (1-1/2 hours in all).
Title: Tropical Breeze Mango Coconut Cheesecake
Ingredients:
- 2 sweetened flaked coconut
- 1 granulated sugar
- 2 lime
- 24 unsalted butter
- 14 cream cheese
- 3 sweetened condensed milk
- 3 eggs
- 1 1/2 lime juice
- 2 vanilla extract
- 1 cornstarch
- 1 mango
- 1 lime
Instructions:
1. For pie crust: Heat oven to 350. Toss together coconut, sugar, and lime zest in a medium mixing bowl. Add butter and stir until crumbly. Press mixture into bottom and up sides of a 9 inch non-stick spring form pan. Bake for 10 to 12 minutes, until light brown. Allow to cool completely.
2. For filling: Reduce oven temperature to 300. Beat cream cheese until smooth with an electric mixer on medium speed in a large mixing bowl. Gradually beat in sweetened condensed milk, beating until smooth. Add eggs, lime juice, vanilla extract and cornstarch, mixing until well combined.
3. Pour cream cheese mixture into prepared crust. Stir in jam until smooth. Drop dollops of jam on top of filling. Gently swirl jam with a knife until top of filling appears marbleized.
4. Bake for 55 to 60 minutes or until center is set when jiggled. Place pan on wire rack to cool completely. Cover and refrigerate 8 hours to overnight.
Title: Carrot Cupcakes With Coconut-Cream Cheese Frosting
Ingredients:
- 2/3 granulated sugar
- 3 vanilla extract
- 1 egg
- 1 carrot
- 1 all-purpose flour
- 1 baking powder
- 1 ground cinnamon
- 1 baking soda
- 3/4 salt
- 1/4 ground nutmeg
- 1/8 raisins
- 1/8 reduced-fat cream cheese
- 1/4 butter
- 1/4 margarine
- 1 powdered sugar
- 1 1/3 sweetened flaked coconut
- 3
Instructions:
1. Preheat oven to 350°.
2. To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended. Add carrot and pineapple; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Stir in raisins.
3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4. To prepare frosting, beat the cream cheese and butter at medium speed of a mixer just until blended. Gradually add powdered sugar (do not overbeat). Spread frosting over cupcakes; sprinkle with flaked coconut.
5. Store, covered, in refrigerator.
Title: Raspberry Creme Brulee
Ingredients:
- 1 raspberries
- 1 sugar
- 2 heavy cream
- 1 half-and-half
- 1 fine salt
- 1 vanilla bean
- 8
Instructions:
1. Position a rack in the center of the oven and preheat to 300 degrees F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use.
2. Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely.
3. Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside.
4. Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean.
5. Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days.
6. Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon) over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.
Title: Tiramisu Fit for a Crowd
Ingredients:
- 3 instant vanilla pudding
- 3 low-fat cream cheese
- 1 extra thick Cool Whip topping
- 7 -8 milk
- 1 coffee
- 2 sugar
- 3 cocoa powder
Instructions:
1. You first want to make the coffee mixture.
2. This can be achieved by brewing about 3-4 tbsp of coffee with about 4 cups of water.
3. Add sugar to the brewed coffee, mix well and chill.
4. Slice up the angel food cake and set aside.
5. Soften the cream cheese in the microwave for approximately 1 minute.
6. Then prepare the pudding as directed(7-8 cups of milk as listed above).
7. You will need an extra large bowl or mix it in a stainless steel pot.
8. Once the pudding is prepared, add the cream cheese and mix well.
9. Fold in cool whip.
10. Pour coffee in a large bowl.
11. Dip each sliced piece of cake in coffee as you make 1 layer in dish.
12. Spoon creamy mixture over top of cake.
13. Then repeat steps to make another layer.
14. Sprinkle with cocoa powder and let chill for at least 4 hours.
15. You can also garnish top with chocolate shavings.
16. Enjoy.
Title: Chris' Pecan Yogurt and Caramelized Apple Cake
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 5 apples
- 1 pecans
- 1 flour
- 1 baking powder
- 1/2 salt
- 1/2 pumpkin pie spice
- 1/4 unsalted butter
- 1/2 sugar
- 1 vanilla
- 2 ginger
- 2 eggs
- 1/2 yogurt
Instructions:
1. Preheat oven to 375 degrees.
2. Peel,core and quarter apples and chop pecans.
3. In a non-stick pan melt butter and stir in the sugar.
4. Arrange the apples nice side down in an 8-inch square greased cake pan and sprinkle the pecans over top.
5. Bake for 20 to 25 minutes until sugar is golden brown and apples are fork tender.
6. Mix dry ingredients together.
7. Cream the butter with the sugar until fluffy.
8. Add the vanilla, minced ginger and eggs and combine with the butter mixture.
9. Add the plain yogurt and mix well.
10. Slowly add in the dry ingredients.
11. Pour the mixed batter over the apples and bake for 25 to 30 minutes until the cake is golden brown.
12. Serve with ice-cream.