lumicero/recipes-ing2inst huggingface dataset:
Title: Piparkakut - Finnish Ginger Cookies
Ingredients:
- 1 1/2 butter
- 1 granulated sugar
- 3/4 dark corn syrup
- 3 cinnamon
- 3 ground ginger
- 1 1/2 ground cloves
- 1/2 allspice
- 3 orange zest
- 2 eggs
- 2 baking soda
- 5 all-purpose flour
Instructions:
1. Combine butter, sugar, corn syrup and spices in a saucepan.
2. Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil.
3. Remove from heat and transfer to a mixing bowl.
4. Allow sugar mixture to cool to room temperature.
5. Stirring occasionally might help speed up this process.
6. Stir eggs into cooled sugar mixture.
7. Sift flour and baking soda together and add to sugar mixture.
8. Mix well.
9. Roll dough into a ball.
10. Cover and chill in the refrigerator for 8-12 hours or overnight.
11. Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface.
12. Cut into desired shapes.
13. Bake in preheated oven at 350°F for about 10-15 minutes, or until firm to the touch.
14. Cookies can be left plain, or decorated with pipped icing.
15. NOTE: This makes a crisp cookie, if a softer cookie is desired you may substitute brown sugar for the granulated sugar.
Title: Stuffed Strawberries
Ingredients:
- 1 strawberry
- 8 cream cheese
- 4 powdered sugar
- 1 vanilla extract
- 1 graham cracker crumbs
Instructions:
1. Prep strawberries by rinsing and hulling with a paring knife.
2. Beat cream cheese, powdered sugar and vanilla until creamy.
3. Put mixture in ziplock bag then snip corner.
4. Fill strawberries then dip too of berries in breadcrumbs.
Title: Thermomix Apple Teacake
Ingredients:
- 60 butter
- 200 milk
- 1 egg
- 1 vanilla extract
- 190 self raising flour
- 100 sugar
- 1/2 salt
- 1 apple
Instructions:
1. Preheat the oven to 375 degrees F.
2. Grease an 8 inch round cake pan.
3. Melt the butter 2 minutes/90 degrees/Speed 1.
4. Add milk, vanilla and egg. Mix 5 seconds/Speed 7.
5. Add flour, sugar and salt. Mix 10 seconds/Speed 5.
6. Tip batter into the cake pan. Poke apple slices into the batter. It won't matter if bits stick out here and there.
7. Bake 30-35 minutes.
Title: Sunshine Chiffon Cake With Orange Frosting
Ingredients:
- 2 1/4 cake flour
- 1 1/2 granulated sugar
- 1 baking powder
- 1 salt
- 1/2 orange zest
- 5 cream of tartar
- 3/4 unsalted butter
- 1 1/2 heavy cream
- 3 powdered sugar
- 1
- 1/2
- 5
- 1 1/2
- 3
Instructions:
1. Cake:
2. Preheat oven to 325.
3. Sift the flour, granulated sugar, baking powder,salt together in a large bowl.
4. Making a well in the center of the flour mixture.add the oil, egg yolks, 3/4 cup of the orange juice and 2 tablespoons of the zest.
5. Whisk until creamy and set aside.
6. In the mixer, beat the egg whites and cream of tartar on medium speed until stiff peaks form.
7. Gently fold the egg whites into the batter just until combined. There will be some flecks of flour; do not stir or over mix.
8. Pour into 10" tube pan and bake for 55 minutes.
9. Increase oven temperature to 350 and continue to bake until a wooden skewer inserted in the middle comes clean; about 10 to 15 minutes.
10. Invert pan and cool completely.
11. Unmold cake by running a knife around the pan sides.
12. Frosting;.
13. Combine the butter, cream and remaining 1 1/2 tablespoon of orange juice and 1 tablespoon zest in a mixing bowl .
14. Add the powdered sugar gradually using the mixer setting on medium until frosting is fluffy.Add additional cream if needed to adjust frosting consistency.
15. Frost cake. Decorating suggestion: Roll out gumdrops for flower petals and pipe stems with decorator frosting.
Title: Mrs. Cecchini's Cannoli Shells With Ricotta Filling
Ingredients:
- 1 3/4 flour
- 1/2 salt
- 2 sugar
- 1 egg
- 2 butter
- 1/4 ricotta cheese
- 2 confectioners' sugar
- 1/2 vanilla
- 4 pistachio nut
- 1/4
Instructions:
1. FILLING:
2. Drain ricotta overnite by placing a paper towel in a strainer over a bowl and put ricotta in paper towel. Cover with another paper towel and leave in frig,.
3. removing as much water as possible.
4. Add confectioners sugar and vanilla and mix well.
5. Variation is to use 1 1/2 cups ricotta and folding in 1 1/2 cups of homemade whipped cream.
6. Add candied fruit (if desired) and mini chips.
7. After filling cooled shells, sprinkle with chopped pistachios and sprinkle with confectioners sugar.
8. SHELLS:
9. Crack egg in a cup, saving a bit of white to seal shell.
10. Make a well in flour and place egg and butter. Mix together with pastry cutter adding wine 1 tbl. at a time until dough forms.
11. Make a ball, cover and let sit 15 minutes.
12. Roll out 1/16" thick and cut into 3 inch circles for minis with a cookie cutter or glass.
13. Wrap around form and seal with egg white mixed with a little water. Flare ends slightly.
14. Heat oil to 350 degrees and fry 2 or 3 at a time until lightly browned.
15. Remove with tongs and drain on paper towel. Allow to cool a bit before removing form. I hold with tongs gently, and tap against the counter gently to loosen shell.
16. Shells can be made ahead and kept for several weeks in tightly closed containers with paper towels in between.
Title: Light Chocolate Brownie Cupcakes
Ingredients:
- 1 butter
- 4 sugar
- 1 3/4 flour
- 1 eggs
- 4 vanilla
- 1 salt
- 1 pecans
- 1
Instructions:
1. Zap butter and chocolate in microwave.
2. Mix all ingredients together.
3. Use a small melon-ball, or small ice cream scoop to fill cupcake papers half full.
4. Bake at 325 degrees for 12–15 min if using mini muffin pans or bake at 325 degrees for 22-25 min if using regular muffin pans.
Title: Gram's Poor Man's Cake (Eggless & Milkless)
Ingredients:
- 1 sugar
- 1 black coffee
- 1/2 shortening
- 1 salt
- 1 baking soda
- 1 baking powder
- 2 flour
- 1 cranberries
- apple
Instructions:
1. Bring to a boil the fruit, nuts, extract, salt, sugar, shortening and coffee.
2. Continue to cook until raisins swell and liquid becomes syrupy; cool completely.
3. Stir together the flour, baking soda and baking powder.
4. Add to fruit mixture and combine thoroughly.
5. Pour into a greased 10-inch tube pan and bake at 325° about an hour (if heavy with fruit). Check with tester to be sure cake is done.
6. Remove from pan and cool completely on wire rack.
7. At this point I soak a clean piece of cheesecloth in liquor; brandy, rum, even wine.
8. Wrap the cake with the cloth and in foil--store in COLD place--check often, resoak as needed.
9. There are no exact measurements for the fruit in this recipe--the original recipe stated "fruits, nuts & peels-whatever you have on hand".
10. This was done because it was wartime and things for fancy baking were not always available.
Title: Raspberry Cream Pie
Ingredients:
- 1 sweetened condensed milk
- 2/3 frozen raspberries
- 1 9-inch graham cracker crust
- 1
Instructions:
1. In a big mixing bowl, add the milk and lemonade concentrate; stir to mix well.
2. Fold in the whipped topping.
3. Spoon 1/2 cup raspberries into the bottom of the crust.
4. Top with the filling mixture; chill for 6 hours.
5. Top with the remaining raspberries; serve.
Title: Flower Pot Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 instant chocolate pudding mix
- 3 milk
- 2 cream cheese
- 4 margarine
- 1 powdered sugar
- 1 Cool Whip
- 4
- 3/4
- 1
Instructions:
1. Empty cake mix into a large bowl. Mix in water, oil and eggs. Bake according to package directions. You will have leftover cake -- I usually make mine into muffins and freeze what I dont use.
2. Empty pudding mix into another bowl. Add milk and beat, according to package directions. Let thicken in fridge.
3. Grind cookies in blender or food processor until you have very fine crumbs that resemble dirt.
4. In a bowl, beat cream cheese and maragrine together. Add powdered sugar and beat until smooth and creamy.
5. Fold cream cheese micture into thickened pudding.
6. Get your flower pot (mine is about 9" tall) and line the bottom with small square of aluminum foil if the pot has drainage holes.
7. Layer ingredients into the flower pot in the following order-.
8. Cookie crumbs first. Top with crumbled (or small cubes) chocolate cake. Then pudding mixture. Lastly, Cool Whip.
9. Repeat layering 3 to 4 times. Top off entire pot with 1" of cookie crumbs.
10. Chill until set.
11. Garnish with flowers. Add gummy worms if you wish. Serve with spade.
Title: Low Fat Pumpkin Cake from Mix
Ingredients:
- 1 canned pumpkin
- 18 eggs
- 3 water
- 1
Instructions:
1. Preheat oven 350 degrees.
2. grease & flour cake pans (not necessary for silicone pans).
3. mix the spice cake mix, pumpkin & eggs. Add water slowly at end to cake batter consistency. Pour into 2 cake pans
4. check doneness after 35 min with knife or toothpick (should come out clean).
5. cool completely before frosting, if you plan to frost, but it tastes good warm.
Title: Bananas Au Gratin
Ingredients:
- 2 low fat cottage cheese
- 2 sugar
- 1 vanilla extract
- 1 fresh lemon rind
- 1 lemon juice
- 4 bananas
- 4 graham cracker squares
- ground cinnamon
Instructions:
1. Combine the cottage cheese, sugar, vanilla, lemon rind and lemon juice in a food processor and blend until smooth.
2. Spread the blended cheese mixture in a shallow 7-by-12-inch glass baking dish or put 1/4 cup of the mixture into each of 8 individual au gratin dishes.
3. Thinly slice the bananas, and spread the slices evenly on top of the cheese mixture.
4. If using individual dishes, put half a sliced banana on top of each serving.
5. Sprinkle the top evenly with the graham-cracker crumbs and then sprinkle lightly with cinnamon.
6. Place under the broiler until hot and lightly browned.
Title: Grilled Pineapple Rings With Ice Cream
Ingredients:
- 1 fresh pineapple
- 2 brown sugar
- 1 lime juice
- 1/2 French vanilla ice cream
- 1/4 sweetened flaked coconut
- 1/4 salted peanuts
- cashews
Instructions:
1. Prepare barbecue grill and preheat for direct, medium-high heat (the charcoal or gas flame is directly under the cooking area, and you can hold your hand just above grill level only 3 to 4 seconds).
2. For charcoal grill: Before you put the grill over the hot coals, brush it with a light coat of oil.
3. For gas grill: When hot, brush grill with a light coat of oil.
4. While grill heats, cut pineapple crosswise into 1/2-inch-thick slices; cut out the core from each slice and discard.
5. In a small bowl, mix brown sugar and lime juice; brush onto both sides of pineapple slices with a pastry brush.
6. Lay pineapple slices on lightly oiled grill (close lid on gas grill) and cook, turning once with a wide spatula, until pineapple is hot and tinged with brown on both sides, about 8 minutes total.
7. With spatula, transfer 1 or 2 pineapple slices to dessert bowls; top with a scoop of ice cream and sprinkle equally with coconut and peanuts, if desired.
Title: Gluten Free Vegan Sugar Free Oatmeal Cookies
Ingredients:
- 5 coconut oil
- 1/2 honey
- 1/4 molasses
- 1 water
- 3 gluten-free vanilla extract
- 2 egg substitute
- 1/4 salt
- 1 baking soda
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/2 chocolate chips
- 1/2 raisins
- 2
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease cookie sheet or line with foil or parchment paper.
2. Using a mixer, mix together the coconut oil, apple butter, honey or agave nectar, molasses if using, vanilla, almond extract if using and water thoroughly. If you're using melted coconut oil, you can just mix everything up with a wooden spoon.
3. Sift together the dry ingredients (including the egg replacer) then stir in the oats. Add the dry ingredients to the wet and mix by hand. Add any optional add-ins if using.
4. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
Title: Jamaican Bananas
Ingredients:
- 8 firm bananas
- 1/2 unsalted butter
- 1 lemon
- 2 oranges
- 1 dark brown sugar
- 1/2 dark rum
Instructions:
1. Add butter and rinds to a heavy skillet and melt over low heat, stirring well.
2. Add some of the sugar and stir until the mixture is smooth.
3. Add juices and continue cooking. Add the remaining sugar and cook until it melts and blends with the other ingredients.
4. Add rum a little at a time and bring to a slow boil. Peel the bananas and poach in the sauce turning frequently.
5. Cook about 5 minutes until they are tender but not mushy.
Title: Bread Fritters With Custard and Blueberries
Ingredients:
- 1 blueberries
- 1/4 granulated sugar
- 2 vanilla
- 1/2 liquid honey
- 2 ground cinnamon
- 4 granulated sugar
- 1 butter
- 2
- 1 1/2
Instructions:
1. Mix sugar and blue berries until sugar has melted.
2. Whip cream and add vanilla and honey.
3. Dip bread slices in sugar and cinnamon.
4. Fry in butter in a skillet.
5. Place one slice on each plate; divide whipped cream mixture among slices; top with blueberries.
Title: Christmas Sugar Cookies--Or Anytime
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 1 vanilla
- 3 eggs
- 3 1/2 flour
- 2 cream of tartar
- 1 salt
- 1 baking soda
Instructions:
1. Mix the shortening, sugar, vanilla, and eggs till light and fluffy.
2. Add the rest of the ingredients.
3. Chill 3-4 hours or overnight (I do mine overnight).
4. On a well-floured surface, roll thin.
5. Cut in shapes.
6. Place on ungreased baking sheet.
7. Sprinkle sugar on top of them.
8. Bake 350-375 degrees (depending on oven) for 6-8 minutes depending on your thickness.
9. Cool on a rack.
10. You may also decorate them with and icing; there are a couple of good ones on Zaar.
Title: Pumpkin Cake
Ingredients:
- 2 flour
- 2 baking soda
- 4 eggs
- 1 baking powder
- 2 sugar
- 1 cinnamon
- 2 salt
- 1 pumpkin
- 2 butter
- 1/2 - 1 cream cheese
- 8 vanilla
- 1 confectioners' sugar
- 1
Instructions:
1. Combine first 9 ingredients- mix and beat well.
2. Bake 350* about 45 min.
3. Makes 3 layers NOTES: Icing: Mix butter, cream cheese, vanilla and conf.
4. sugar.
5. Beat well.
6. Ice between layers and top.
7. Do not ice sides.
Title: Richest Chocolate Cake Around
Ingredients:
- 1 flour
- 1/2 confectioners' sugar
- 1/2 granulated sugar
- 3/4 baking powder
- 3/4 cinnamon
- 3 honey
- 2 salt
- 1/4 unsalted butter
- 6 eggs
- 2 chocolate pudding
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease 8x8 cake pan.
3. Mix dry ingredients in a medium sized bowl.
4. blend eggs with melted butter and vanilla.
5. Mix in.
6. Add remaining wet ingredients.
7. Mix well and pour into cake pan.
8. Bake for 40min at 350 or until toothpick comes out clean.
Title: Powder Puffs
Ingredients:
- 4 eggs
- 155 caster sugar
- 15 all-purpose flour
- 90 cornflour
- 1/2 bicarbonate of soda
- 1 cream of tartar
- 1 salt
- 1 vanilla extract
- 4 boiling water
Instructions:
1. Heat oven to 190c (375f).
2. Heat trays.
3. Beat egg whites until stiff.
4. Gradually add the sugar, beating well.
5. Add egg yolks.
6. Sieve all dry ingredients together twice and fold into mixture.
7. Fold in boiling water.
8. Place heaped teaspoonfuls of mixture on hot greased trays and bake in oven for 5 minutes.
9. Remove to a wire rack and cool before storing in an air-tight container until required.
10. Six hours before serving, sandwich pairs together with whipped cream, and dust tops with icing (confectioner's) sugar.
Title: Paula Deen's Decadent Chocolate Layer Cake
Ingredients:
- 1 almond flavored liqueur
- 1/2 water
- 1/2 eggs
- 1/3 cream cheese
- 3 sugar
- 2 eggs
- 1/2 sour cream
- 3 almond flavored liqueur
- 1/2 butter
- 2 confectioners' sugar
- 1 almond flavored liqueur
- 12
- 6
- 3
Instructions:
1. For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans.
2. In large bowl, combine cake mix, liqueur, water, oil and eggs.
3. Beat at medium speed with an electric mixer until smooth.
4. Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean.
5. Let cool in pans 10 minutes.
6. Remove from pans and let cool completely on wire racks.
7. For almond-flavored cheesecake, preheat oven to 300 degrees.
8. Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
9. In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
10. Add sugar, beating until smooth.
11. Add eggs, one at a time, beating well after each addition.
12. Stir in sour cream and liqueur.
13. Pour batter into prepared pan; bake 45 minutes.
14. Turn oven off; leave cheesecake in oven with door closed for 1 hour.
15. Let cool completely in pan on wire rack.
16. Cover and chill for 4 hours.
17. Using edges of foil as handles, remove cheesecake from pan.
18. Gently remove foil from cheesecake.
19. For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy.
20. Add chocolate, beating until combined.
Title: Lemon Icebox Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 lemon peel
- 2 fresh lemon juice
- 3 1/2 flour
- 1 baking soda
- 1/2 salt
Instructions:
1. Beat butter and both sugars with an electric mixer until fluffy.
2. Add eggs, one at a time, and beat well after each addition.
3. Add grated peel and lemon juice and bleat until well blended.
4. Add flour, baking soda and salt to butter mixture, beating until just blended.
5. Divide into 3 equal pieces and roll each piece, on wax or parchment paper, into a 12 inch log.
6. Wrap and chill for 8 hours. I usually make up the night before I want to bake them.
7. Cut each log into 1/2 inch slices and place on lightly greased baking sheets.
8. Bake at 350º for 12 to 14 minutes until edges are lightly browned.
9. Remove to wire racks to cool.
10. Store in an airtight container or freeze.
Title: Kaldi's Gooey Butter Cake
Ingredients:
- 1/2 butter
- 1 egg
- 1 1/2 vanilla
- 3 water
- 1 all-purpose flour
- 1/2 cream cheese
- 12 eggs
- 3 vanilla
- 3/4 powdered sugar
- 1 1/2
Instructions:
1. Preheat the oven to 300 degrees. Line a 9-by-13-inch metal pan with foil; coat foil with non-stick cooking spray.
2. Prepare the crust. Combine butter, 1 egg and 1 1/2 teaspoons vanilla; beat with an electric mixer until well blended. Add water, cake mix and flour; beat until combined. Place dough into the prepared pan, and press into an even layer.
3. Prepare the topping. Beat cream cheese at medium speed about 2 minutes, until very smooth. Add 3 eggs and 3/4 teaspoon vanilla and beat until combined. Gradually add powdered sugar, beating just until blended and smooth. Pour topping over crust and spread evenly.
4. Bake 50 to 55 minutes or until top is golden brown. Cool completely. Just before serving, sift 3 to 4 tablespoons powdered sugar over cake.
Title: Tiramisu
Ingredients:
- 4 sugar
- 1/2 mascarpone cheese
- 16 heavy cream
- 8 Kahlua
- 10 ladyfingers
- 1/3
- 500
Instructions:
1. Combine the 4 egg yolks and sugar in a heavy gauge steel bowl and set over just boiling water, or use a double boiler and whisk the eggs and sugar constantly until they become thick, about 5-7 minutes. Remove from heat and allow to cool slightly, about 5 minutes.
2. Add Marscapone to the eggs and mix to combine.
3. In a seperate bowl, whip cream until medium to stiff peaks form, fold into cheese mixture. Set aside.
4. In a seperate large bowl, add coffee and Kahlua. Quickly dip each cookie in the mixture on both side and begin to line a 9x13 pan with the cookies.
5. Once a layer is down, spoon 1/2 the cheese mixture CAREFULLY over coffee soaked cookies.
6. Repeat this with another layer of cookies and the other half of the cheese mixture.
7. Cover and refrigerate for at least 2 hours.
8. Lightly dust the top with cocoa powder and good quality shaved chocolate.
Title: Profiteroles With Coffee Ice Cream
Ingredients:
- 1 coffee ice cream
- 3/8 unsalted butter
- 3/4 water
- 1/4 salt
- 3/4 all-purpose flour
- 3 eggs
- 1/2 sugar
- 1 heavy cream
- 7 bittersweet chocolate
- 1/2 pure vanilla extract
Instructions:
1. *Profiteroles*.
2. Chill a small metal baking pan in freezer.
3. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this makes them easier to transfer and serve).
4. Preheat oven to 425°F with rack in middle.
5. Grease a large baking sheet.
6. Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted.
7. Reduce heat to medium, then add flour right away and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds.
8. Transfer mixture to a bowl and let cool slightly, 2 to 3 minutes.
9. Add eggs 1 at a time, beating well with an electric mixer after each addition.
10. Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet. Try to keep them of equal size at least for appearance purposes and balance.
11. Bake until puffed and golden brown, 20 to 25 minutes total.
12. Prick each profiterole once with a toothpick, then return to oven to dry, propping oven door slightly ajar, 3 minutes.
13. *Chocolate Sauce*.
14. Heat sugar in a heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
15. Remove from heat, then add cream and a pinch of salt (mixture should bubble and steam).
16. Remove from heat and add chocolate, whisking until melted, then whisk in vanilla.
17. Keep warm and covered.
18. *Serving Them*.
19. Halve profiteroles horizontally, then fill each with a ball of ice cream.
20. Put 3 (or preferred amount) profiteroles on each plate and drizzle generously with warm chocolate sauce.
21. *Notes*.
22. Ice cream and profiteroles can be made up to 1 day ahead.
23. Then recrisp the profiteroles on a baking sheet at 375 degrees and cook for about 5 minutes.
Title: Buttermilk-Mexican Chocolate Pound Cake
Ingredients:
- 1 butter
- 1 sugar
- 1 1/2 eggs
- 4 vanilla extract
- 1/2 all-purpose flour
- 2 ground cinnamon
- 2 1/2 baking soda
- 2 salt
- 1/4 buttermilk
- 1/8 powdered sugar
- 1
Instructions:
1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
3. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.
5. 2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed.
Title: Baked Apples (Yum-Yum)
Ingredients:
- 2 Red Delicious apples
- 6 brown sugar
- 1/4 granulated sugar
- 1/4 ground cinnamon
- 2
Instructions:
1. With a coring knife or a vegetable peeler, from the stem end of the apple, core out the center, almost, but not completely to the bottom.
2. The hole should be about the diameter of an inch.
3. Line a glass 8 inches by 5 inches and 3 inches high glass baking dish with aluminum foil, and place the apples, standing upright, into the dish.
4. Mix the brown sugar, granulated sugar and cinnamon very well.
5. With a tablespoon, place half of the mixture into each of the holes.
6. It is okay if the mixture overflows.
7. Gently pour 3 oz. of the Root-Beer into each of the holes, allowing the soda to somewhat overflow.
8. Preheat oven to 450 degrees F. and bake the apples 45 minutes.
9. Remove from oven.
10. With 2 very large long handled spoons, carefully remove the apples and place each into individual serving bowls.
11. With the long handled spoon, scoop out and top each of the apples with the juice and serve.