lumicero/recipes-ing2inst huggingface dataset:
Title: Gateau Trois Freres ( Three Brothers Cake )
Ingredients:
- 4 1/3 unsalted butter
- 4 eggs
- 1/2 caster sugar
- 2 caster sugar
- 1
- 1/2
- 3
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease a five-cup ring mold with non-stick spray. (It is not essential that you use a Trois Freres mold ) Beat egg yokes and 1/2 cup sugar in a large bowl until they are thick, pale and smooth (about 5 minutes). Add 1 egg white ( a scant 1/4 cup) to yoke mixture and beat inches With clean, dry beaters and in a separate bowl, beat remaining egg whites until they form stiff peaks. Beat in remaining 2 tablespoons sugar to fortify and gloss the peaks. Sift and stir rice flour into yoke mixture. Stir in extract followed by a third of the egg whites (use a plastic or wooden spatula) Gently fold in remaining egg whites. Gently fold in melted butter. Pour batter evenly into lightly browned and a skewer inserted in cake tests clean. Remove from oven and let cool for 10 minutes. Invert cake onto cooling rack . Let cool completely before brushing cake with warm jam, dusting with toasted crushed almonds and pressing candied pieces into top and sides. Cake is best served same day it is baked but keeps well under plastic bowl at room temperature.
Title: Apricot Puree
Ingredients:
- 12 light brown sugar
- 1 1/2 fresh lemon juice
- 1/2
Instructions:
1. Place the apricots in a large saucepan and add enough water to cover them.
2. Cook over medium heat for about 20 minutes, or until apricots are very soft. Drain the apricots, reserving the cooking liquid. Set the pan aside for later use.
3. Place the apricots in 2 batches in the bowl of your food processor fitted with the metal blade. Puree by pulsing on and off until the apricots are smooth. Add some of the reserved cooking liquid, if necessary.
4. Scrape the puree back into the large saucepan and stir in the brown sugar and lemon juice. Cook over low heat, stirring continually, until the sugar is dissolved, about 5-10 minutes.
5. Let cool, then store in an airtight container in the refrigerator, until needed.
6. You can use this as is, for a filling, or if the flavor is too concentrated, add it to some buttercream. Then you will have an apricot buttercream filling.
7. I torte my cakes into four cake layers and like to do three filling layers as follows:
8. Cake, filling, cake, buttercream flavored with filling, cake, filling and final cake layer. By doing this, you will have two layers of the apricot filling, one on the bottom layer, and one on the top layer and a middle layer of the buttercream flavored with the filling. The buttercream will take on a very pale peachy color.
9. Just remember to pipe an icing dam around the layer before spreading the apricot filling.
Title: Individual Peach Upside-Down Cake
Ingredients:
- 3 unsalted butter
- 1/4 light brown sugar
- 2 ginger
- 1 all-purpose flour
- 2 1/2 baking powder
- 1 baking soda
- 1/8 kosher salt
- 1/8 granulated sugar
- 1/3 buttermilk
- 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat Oven to 350 degrees F.
2. Divide 2 tbsp of butter between 4 (6 ounce) ramekins. Melt the remaining tbsp of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottom of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar, evenly dividing them between the dishes and sprinkle with ginger. Set aside.
3. In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and the tbsp of melted butter.
4. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches, dividing evenly between the dishes.
5. Place ramekins on a cookie sheet (for even baking) and place on the middle rack of the oven. Bake for 20 to 25 minutes or until the cake reaches an internal temp of 190 degrees F on an instant-read thermometer.
6. Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down on to a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.
Title: Cinnamon Cake
Ingredients:
- 4 eggs
- 2 sugar
- 2 flour
- 2 baking powder
- 1 salt
- 1/2 butter
- 1 milk
- 1 sugar
- 4 cinnamon
- 1/2 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Cream eggs, sugar and salt.
3. Heat milk and butter until hot, but do not boil.
4. Add milk very slowly to egg mixture, beating mixture constantly so you don't"scramble" the eggs.
5. Blend flour and baking powder together and stir into mixture.
6. Mix well, the batter will be runny.
7. Pour into 9x13 inch greased pan and bake for 35 minutes.
8. Remove from oven and immediately rub the top of the cake with the stick of butter until completely melted.
9. Mix together cinnamon and sugar and sprinkle evenly onto the top of the cake.
10. Cool cake to room temperature, or serve it warm.
Title: Sour Cherry Crumble
Ingredients:
- 1 sour cherry
- 1/4 granulated sugar
- 3/4 all-purpose flour
- 1/4 butter
- 1/2 demerara sugar
- 1 ground ginger
- 1 ground cinnamon
Instructions:
1. Pre-heat oven to 350*F.
2. Toss cherries with granulated sugar and place in an ovenproof dish.
3. Combine flour, ginger, cinnamon and Demerara sugar.
4. Using your fingertips (or the food-processor) rub butter into flour mixture until the mixture resembles coarse breadcrumbs.
5. Sprinkle mixture over fruit.
6. Bake at 350*F for 35-40 minutes or until golden.
7. Serve hot or cold with cream or custard.
Title: Ruby Slipper Cake
Ingredients:
- 1 sour cream
- 1 water
- 1/4 eggs
- 2 raspberry Jell-O gelatin
- 1
Instructions:
1. Preheat oven to 325.
2. Combine the first 4 ingredients in a large bowl. Blend and then beat at medium speed for 2 minutes.
3. Spoon 1/3 of the batter into a well greased and floured spongecake pan.
4. Sprinkle half of the Jell-o powder over top.
5. Repeat layers ending with batter – spread to ensure the Jell-O is covered.
6. Bake @ 325 for 45-50 minutes.
7. After cooling slightly, remove the cake from the pan and sprinkle the top with powdered sugar.
Title: Chocolate Ribbon Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 1/2 baking soda
- 1/8 salt
- 1 egg
- 2 milk
- 1 vanilla
- 3 all-purpose flour
- 1/3
- 1/2
- 1/4
Instructions:
1. In a mixing bowl beat butter and shortening with an electric mixer on med to high speed for 30 seconds.
2. Add sugar, baking soda, and salt; beat until combined.
3. Beat in the egg, milk, and vanilla.
4. Beat in as much of the flour as you can with the mixer.
5. Stir in the remaining flour.
6. Divide dough in half.
7. Knead the melted chocolate and nuts into half the dough.
8. Knead the miniature chocolate pieces and rum flavoring into the other half of the dough.
9. Divide each portion of dough in half (you should now have four"portions.") To shape dough, line the bottom and sides of a 9x5x3 loaf pan with waxed paper or clear plastic wrap.
10. Press half the chocolate dough evenly into pan.
11. Top with half the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.
12. Invert pan to remove dough.
13. Peel off waxed paper or plastic wrap.
14. Cut dough crosswise into thirds.
15. Slice each third crosswise into 1/4-inch-thick slices.
16. Place cookies two inches apart on an ungreased cookie sheet.
17. Bake cookies in a 375 degree F oven for about 10 minutes or until edges are firm and bottoms are slightly browned.
18. Transfer cookies to wire racks; cool.
Title: Soy Whipped Cream
Ingredients:
- 3/4 firm silken tofu
- 2 pure maple syrup
- 2 hazelnut oil
- 2 walnut oil
- 1 vanilla extract
Instructions:
1. Place all the ingredients in a blender or food processor. Process until the mixture is completely smooth creamy. I usually use a blender but a food processor actually worked better.
2. Store the topping in a covered container in the refrigerator.
Title: Bizcochos (Mexican Holiday Cookies)
Ingredients:
- 2 sweet wine
- 1 sugar
- 2 cinnamon
- 1 anise seed
- 1 all-purpose flour
- 2 cinnamon
- 3
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Beat the lard until creamy.
3. Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
4. Add the egg yolks; mixing well.
5. Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
6. Bake 15 minutes; checking often to prevent burning.
7. Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.
Title: Honey Peach Freeze
Ingredients:
- 1 honey
- 1/4 lemon juice
- 3
- 1
Instructions:
1. Place a few peach slices aside for garnish. Put remaining peaches in a blender or food processor. Add the honey and juices. Cover and process until smooth. Pour into four freezer-proof dishes and freeze.
2. Remove from the freezer 5 minutes before serving. Garnish with the reserved peaches. Enjoy!
3. Yield: 4 servings.
Title: Mary's Orange Slice Cake
Ingredients:
- 1 margarine
- 2 butter
- 4 sugar
- 1 eggs
- 1/2 baking soda
- 3 1/2 buttermilk
- 1 flour
- 1 dates
- 2 flaked coconut
- 1 powdered sugar
- 1
- 2
Instructions:
1. Cream butter & sugar, add eggs (1 at a time) beating after each one.
2. Dissolve baking soda in buttermilk. Add to creamed mixture.
3. Add dates and orange slice to flour to coat. Add coconut.
4. Combine the two mixtures.
5. Makes stiff dough that should be mixed with your hands.
6. Bake in a greased and floured 13x9x3 pan at 250* for 2 ½ hours.
7. Combine orange juice and powered sugar and our over the hot cake. Let it stand over night before serving.
Title: Basic Icebox Cookie Dough
Ingredients:
- 3/4 sugar
- 3/4 brown sugar
- 1 margarine
- 1 1/2 butter
- 2 vanilla
- 3 eggs
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1 salt
Instructions:
1. In large bowl, combine the first 5 ingredients and beat well.
2. Stir in the next 3 ingredients, blend well.
3. If using nuts, add them now.
4. Divide dough into 3 equal parts and shape each part into a 1 1/2" diameter roll.
5. Wrap the rolls in saran wrap and put in fridge until firm, at least 2 hours.
6. At this point, you can do one of three things: Bake, freeze, or refrigerate.
7. To bake: Cut dough into 1/4" slices and bake 1 inch apart on ungreased cookie sheet at 425°F for 5-7 minutes, or until golden.
8. Remove immediately from sheets and cool completely.
9. To refrigerate:Leave in saran wrap and use within 2 weeks.
10. To freeze: Leave in saran wrap and use within 6 weeks.
Title: Nature's Cake
Ingredients:
- 1 oats
- 1 cinnamon
- 1 applesauce
- 1/2 raisins
- 3 dates
- 1/2 carrots
- 1 artificial sweetener
- 1/2
- 3
Instructions:
1. First, use your food processor to shred the carrots.
2. Then switch blades and add the raisins and dates to the carrots and process.
3. Add applesauce and process till thoroughly combined.
4. Add remaining ingredients and process till fairly smooth. Aha! No eggs so it's safe to taste now and see how much, if any, of a sweetener you'd like to add.
5. Pat into a loaf pan and refrigerate at least 2 hours.
6. Looks nice with some extra coconut sprinkled on top.
Title: Old Fashioned Yellow Cake for 2
Ingredients:
- 1/2 all-purpose flour
- 3 buttermilk
- 1/8 baking soda
- 1/2 egg
- 3 vanilla extract
- 1/3 unsalted butter
- 1/4 sugar
- salt
Instructions:
1. Place a rack in the center of the oven and preheat the oven and preheat the oven to 350°F
2. Grease the pan and lightly dust them with the flour, tapping out the excess; set aside.
3. Place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine.
4. Place the flour, sugar, and salt in a medium-sized bowl and whisk to blend well.
5. Add the buttermilk mixture and whisk just until blended and smooth. Spoon the batter into the prepared pans, dividing it evenly between the them.
6. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes.
7. Remove the pans from the oven and transfer to a wire rack to cool for 15 minutes.
8. Then run a thin, sharp knife around the edge of the pans and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely.
9. The unfrosted cakes can be stored in an air tight container in the refrigerator for up to 2 days; or they can be frozen, well wrapped, for up to 1 month. Let them return to room temperature before frosting.
Title: Low Cal Flourless Marble Pudding
Ingredients:
- 150 light cream cheese
- 80 Splenda sugar substitute
- 1 egg
- 1 vanilla essence
- 150 dark chocolate
- 70 unsalted butter
- 40 Splenda sugar substitute
- 1 vanilla essence
- 1 salt
- 1 ground cinnamon
Instructions:
1. Spray a 9x2 inch casserole dish with oil and preheat oven to 180°C.
2. Vanilla Batter:
3. In a mixer beat the cream cheese until smooth. Gradually add sugar until no bumps are present. Add egg and essence and beat til blended.
4. Chocolate Batter:
5. Microwave chopped dark chocolate with butter until smooth. Do not burn, shouldn't take longer than 25 seconds. Set aside.
6. In mixer whip eggs, sugar, essence, cinnamon and salt on high til think. Approximately 4 minutes.
7. Gradually add the semi cooled chocolate mix. Turn the mixer to low while doing so.
8. In casserole dish alternate pouring the different batters, so that they are layered. Take a knife and swirl the mixture. Do not over do it, you won't to be able to see distinct swirls.
9. Bake uncovered for roughly 40-45 minutes. To check when it's done, insert a knife in the middle of the dish. You want it to come out gooey. It should be puffed and slightly cracked especially around the edges.
10. Remove from oven and allow it to cool for 1-1/2 hours. The mixture will deflated. Put the lid on it and place it in the fridge. Keep it in the fridge for at least 3 hours before serving, preferably it should be refrigerated over night.
11. Before serving dust with cocoa powder or icing sugar. Serve by itself or with ice ream or whipped cream.
Title: Nectarine Tarte Tatin
Ingredients:
- 7 nectarines
- 1/2 sugar
- 2 water
- 1 1/2 fresh lemon juice
- 2 butter
- 3/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 425 degrees.
2. Cut 1 nectarine in half. Quarter one nectarine half and the remaining 6 nectarines.
3. Combine sugar, water and juice in a 12-inch stainless steel skillet. Cook for 2 minutes or until sugar is golden (do not stir). Remove from heat; stir in butter and vanilla. Let stand 3 minutes.
4. Place nectarine half, cut side down, in center of sugar mixture; arrange nectarine quarters, cut side down, around center. Return pan to medium heat.
5. Cook for 10 minutes or until bubbly (do not stir). Remove from heat; let stand 3 minutes.
6. Roll pie dough into a 12-inch circle on a lightly floured surface. Place dough over nectarine mixture, fitting dough over nectarine mixture, fitting dough between nectarines and skillet.
7. Bake at 425 degrees for 15 minutes or until lightly browned. Remove from oven and cool for 10 minutes.
8. Carefully invert tart onto a serving plate. Cut into wedges.
9. 183 calories per serving.
Title: French Caramelized Apple Pudding
Ingredients:
- 6 apples
- 1 white wine
- 3 whole cloves
- 1 ground nutmeg
- 1 ground ginger
- 3/4 sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Peel apples and as you peel them, place them in a bowl with the wine and turn to coat the surface of each apple allowing them to soak in wine while completing remaining preparations.
3. Place spices and half the sugar into a buttered 9 x 9 x 1 3/4-inch baking dish. Pour wine from apples into dish.
4. Arrange apples in dish and sprinkle on remaining sugar.
5. Bake 50 to 60 minutes or until tender. Baste several time while cooking.
Title: Oven Caramel Corn
Ingredients:
- 12 pecan halves
- 1 1/2 brown sugar
- 1 butter
- 1/2 margarine
- 1/4 light corn syrup
- 1/2 salt
- 1/2 baking soda
Instructions:
1. Preheat oven to 200ºF.
2. Divide popcorn and pecans between 2 ungreased rectangular pans (13x9x2-in).
3. Heat brown sugar, butter, corn syrup and salt in 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges.
4. Cook 5 minutes, stirring occasionally.
5. Remove from heat, Stir in baking soda.
6. Pour mixture over popcorn and walnuts.
7. Stir until well coated.
8. Bake 1 hour, stirring every 15 minutes.
Title: Israeli Chocolate Cake With Instant Icing
Ingredients:
- 2 bittersweet chocolate
- 4 water
- 1/2 sugar
- 1 1/2 margarine
- 1 eggs
- 4 rum
- 1 wine
- 2 flour
- 1 1/2 baking powder
- 3
Instructions:
1. In a saucepan on a low flame melt the chocolate, cocoa, water and sugar until the sugar melts.
2. Add margarine (cut into chunks) and simmer on low flame until margarine melts.
3. Mix well.
4. Place in refrigerator until chocolate mixture cools.
5. With a fork beat egg yolks, rum and wine. Add to cooled chocolate mixture.
6. In a seperate bowl, beat egg whites until stiff.
7. Fold in flour and baking powder.
8. Add white batter to 3/4 of chocolate mixture, reserving remaining 1/3 for icing.
9. Pour the cake into an 8 inch by 8 inch pan and bake at 350°F for 30 minutes.
10. While cake is still warm, pour remaining chocolate mixture over it for instant icing.
Title: Lemon Raspberry Tiramisu
Ingredients:
- 2 fat free cream cheese
- 1/4 Splenda sugar substitute
- 1 vanilla
- 1/3 water
- 1 sugar-free lemon gelatin
- 2 fat-free cool whip
- 1/2 water
- 1/4 marsala wine
- 2 ladyfingers
- 6 fresh raspberry
- 1
Instructions:
1. Combine water and gelatin in small microwavable bowl. microwave on high for 30-60 sec. until water is boiling and gelatin is dissolved. Cool slightly.
2. Meanwhile, combine cream cheese, Splenda, and vanilla in large bowl. Beat until smooth.
3. Add gelatin mixture to cheese mixture and beat for 1 minute.
4. Add Cool Whip and beat 1 more minute, scraping sides of bowl. Set aside.
5. Whisk together preserves, water and marsala until well blended.
6. Reserve 2 tablespoons of preserves mixture and set aside.
7. Spread 1/3 cup of preserves mixture evenly over bottom of 11x7 glass baking dish.
8. Put half of split ladyfingers in bottom of dish.
9. Spread half of cream cheese mixture over ladyfingers.
10. Sprinkle 1 cup of berries over over cheese mixture.
11. Top with remaining ladyfingers, then a layer of preserves mixture, then a layer of cream cheese mixture.
12. Cover and chill for at least 2 hours.
13. Sprinkle with remaining berries and drizzle with reserved 2 tbs of preserves mixture before serving.
Title: Soaked Lemon Semolina Cake
Ingredients:
- 100 caster sugar
- 3 canola oil
- 2 lemons
- 4 eggs
- 225 semolina
- 2 baking powder
- 100 milk
- 7 caster sugar
- 100 water
- 200 water
- 3 fresh blueberries
- 3 powdered sugar
- 225
- 50 -75
Instructions:
1. Grease and flour a round 20 cm cake tin.
2. Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
3. Fold in the semolina, baking powder, nuts, and milk, mixing well.
4. Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden.
5. Let cake cool in pan 15 minutes.
6. While the cake is baking, make the syrup by boiling the sugar in 200 ml water for 8-10 minutes or until clear ans syrupy.
7. Add lemon juice and return to a rapid simmer, cooking for another few minutes.
8. Poke the cake all over with fork and then spoon the warm syrup over, a little at a time, letting it soak in- you want to get all of it to soak inches.
9. Place berries in a small pan with the powdered sugar and 3 Tbsp water and heat gently until the sugar dissolves and the berries start to soften up.
10. (Taste and add a bit more sugar if the berries are very tart).
11. Serve cake warm, cut into wedges with the warm berries on top.
Title: Hot Blondies (For Passover)
Ingredients:
- 4 eggs
- 2 sugar
- 1 salt
- 1/2 chocolate chips
- 1
Instructions:
1. Preheat oven to 325 degrees and grease an 8" x 13" to 11x 15" pan.
2. Beat eggs and sugar together.
3. Belnd in cocoa, oil, and slat.
4. Gradually mix in the cake meal; add nuts and/or chocolate chips if desired.
5. Bake at 325 for 25 minutes.
6. Serve warm for Hot Blondies but cool blondies are yummy too!
Title: Easy, Delicious Chocolate Lava Cake
Ingredients:
- 110 unsalted butter
- 2 sugar
- 2 eggs
- 2 all-purpose flour
- 2 kosher salt
- 1/8
Instructions:
1. First, preheat the oven to 425°F and grease two 6 to 8-ounce custard cups generously with butter. You’ll probably use about half a tablespoon of butter in each cup.
2. Put a small spoonful of sugar in each cup, then turn the cup sideways and rotate it so that the sugar is coating the butter all around. Dump out any excess.
3. Next, put the chopped chocolate in a microwave-safe bowl.
4. Microwave on high in 30 second intervals, taking it out to stir between each interval. It should be completely melted in about a minute.
5. Cut the room temperature butter into cubes, and combine the butter and sugar in a medium mixing bowl. It’s ready when it looks like this. Paste-like, with no lumps.
6. Add two eggs.
7. Beat with the electric mixer until everything is combined and the mixture is starting to foam, about a minute.
8. Add the flour and salt.
9. Beat with the electric mixer just to combine everything.
10. Add 1/3 of the melted chocolate, and gently fold it into the batter with a rubber spatula.
11. Add the rest of the chocolate mixture and gently fold everything together until it’s combined, with no streaks.
12. Divide the batter evenly between the two greased custard cups.
13. The cups shouldn’t be more than 3/4 full.
14. Put them in the oven and bake them JUST until the tops are set and the edges of the cake start to pull away from the cup slightly, about 11 minutes.
15. Let them sit for 5 minutes when they come out of the oven.
16. After 5 minutes, flip each cup upside-down onto a dessert plate.
Title: Apple Pillows
Ingredients:
- 1 apple
- 1 cream cheese
- 4 raisins
- 1/2 pecans
- 1/4 brown sugar
- 1 milk
- 6 sugar
- 3 cinnamon
- 2
Instructions:
1. Mix apples, cream cheese and raisins and pecans and brown sugar.
2. divide crescents into eight.
3. wrap mixture up in dough.
4. brush with milk.
5. sprinkle with cinnamon and sugar.
6. bake on 350 for ten minutes.
Title: Pear Dessert Pizza
Ingredients:
- 1 sugar
- 1/4 sugar
- 2 honey
- 2 pears
- 2 ground cinnamon
- 1/2 blue cheese
- 1/4 raisins
- 2 walnuts
- 2 -4
Instructions:
1. Add 2 tablespoons sugar to pizza dough.
2. Spray pizza pan with cooking spray and spread dough out, making rim around the edge.
3. Drizzle dough with honey. Arrange pears on dough; spray with cooking spray and sprinkle with remaining sugar and cinnamon.
4. Sprinkle blue cheese, raisins, and walnuts over pears.
5. Bake at 425 until crust is browned, 15 to 20 minutes.
Title: Lots O' Apple Cake
Ingredients:
- 1 all-purpose flour
- 1 whole wheat flour
- 1 sugar
- 2 baking soda
- 1 cinnamon
- 5 apples
- 1/4 canola oil
- 1/8 water
- 1/4 honey
- 1 vanilla
- 2 eggs
Instructions:
1. In a medium bowl, combine flours, sugar, baking soda, and cinnamon. In a large bowl whisk together oil, water ,honey, vanilla and eggs.
2. Add the dry ingredients to the wet ingredients, stir until just mixed. Fold in apple slices.
3. Grease or spray a 13x9 inch pan with cooking spray. Pour batter into pan.
4. Bake at 350F for 30 to 40 minutes until toothpick inserted in center comes out clean. Serve warm or cool.
Title: Sweet Potato Cupcakes
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 ginger
- 1/4 cinnamon
- 1/4 all-purpose flour
- 3 baking powder
- 4 baking soda
- 1/4 2% low-fat milk
- 1/2 vanilla extract
- 1
Instructions:
1. Cream the butter and slowly add sugar, eggs and sweet potatoes. Sift the flour, baking powder, soda and spices together in a separate bowl.
2. Mix the maple extract into the milk and Add dry ingredients alternately with the milk into the sweet potato mixture.
3. Spoon the batter into lined cupcake cups.
4. Bake in 350° oven for 20-30 minutes.