lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Cookie Cake
Ingredients:
- 1 water
- 3 cream cheese
- 1/3 milk
- 1 1/3 heavy whipping cream
- 18 confectioners' sugar
- 1
- 2
- 3/4
Instructions:
1. Prepare cake batter according to package directions; stir in crushed cookies.
2. Spoon into a greased and floured 10-inch fluted tube pan.
3. Bake at 350 degrees for 33-38 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. In a small mixing bowl, beat cream cheese and milk until smooth.
6. Beat in cream until mixture begins to thicken.
7. Add confectioners' sugar; beat until stiff peaks form.
8. Frost cake.
9. Garnish with additional cookies.
10. Refrigerate leftovers.
Title: Snitz Kloes - Steamed Fruit Pudding
Ingredients:
- 1 pear
- 6 cloves
- 2 cinnamon sticks
- 1 1/2 sugar
- 1/2 suet
- 1 brown sugar
- 1/2 eggs
- 3/4 flour
- 2 cinnamon
- 1/4 salt
- 1/2 baking powder
- 1/2
- 2
Instructions:
1. Wash fruit and place in kettle with cloves, whole cinnamon, and ginger root.
2. Cover with water and cook until nearly tender.
3. Add sugar and cook until tender.
4. If fresh fruit is used, pare, slice and core and cook with spices and a little water until tender.
5. Mix bread crumbs, suet, brown sugar and eggs; add flour sifted with cinnamon, salt and baking powder.
6. Shape into a ball and place on a plate in a large kettle.
7. Pour in fruit, cover and steam for three hours.
8. Serve hot with fruit.
Title: Puffed Wheat Balls 1983
Ingredients:
- 1/2 white sugar
- 1/2 brown sugar
- 1 molasses
- 1/2 corn syrup
- 2 water
- 1/4 butter
- 1 vanilla
- 1
- 2
Instructions:
1. Cook sugars, molasses, cocoa powder, syrup, and water in a buttered pot.
2. Allow candy thermometer to reach 300 degrees F.
3. Mixture will seperate into hard, brittle threads when dropped into cold water.
4. Stir in butter and vanilla.
5. Remove from heat. Pour over the cereal in a large bowl.
6. Stir well,coating all cereal thoroughly. Cool slightly.
7. Roll into balls and set apart to cool completely.
8. This can be pressed into a 13 x 9 inch pan and cut into squares.
Title: Rainbow Surprise
Ingredients:
- 1 strawberry
- 1 mandarin oranges
- 2 bananas
- 1/2 Cool Whip
- 3
- 8
- 4
Instructions:
1. In bowl combine first 4 ingredients.
2. Spoon 1/4 cup Cool Whip into bottom of 4 wine goblets.
3. Top each with heaping 2/3 cup fruit.
4. Top each with 1 tsp almonds.
5. Top each with 1/4 cup Cool Whip and 1 tsp almonds.
6. Drizzle each with 1 tsp chocolate syrup.
Title: Apple Kuchen
Ingredients:
- 3/4 margarine
- 1 sugar
- 1 cinnamon
- 1/4 sour cream
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Cut margarine into dry cake mix until crumbly.
3. Pat mixture into 13 X 9 inch pan, building up sides slightly.
4. Bake for 10 minutes.
5. Spread pie filling over warm crust.
6. Mix sugar and cinnamon; sprinkle over apples.
7. Blend sour cream and egg yolks; Drizzle over cake.
8. Bake for 25 minutes.
Title: Champagne Cupcakes
Ingredients:
- 2/3 butter
- 1 1/2 sugar
- 2 3/4 flour
- 3 baking powder
- 1 salt
- 3/4
- 6
Instructions:
1. Preheat the oven to 350. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes.
3. In a separate medium bowl sift together the flour, baking powder and salt.
4. Blend the dry ingredients into the creamed mixture alternatively with champagne.
5. In a large clean bowl beat the egg whites on high speed until stiff peaks form. Fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.
6. Fill the cupcake liners three-quarters full with batter. Bake for about 20 minutes.
Title: Chocolate Mint Eclair
Ingredients:
- 23 chocolate graham crackers
- 3 2% low-fat milk
- 2 white chocolate pudding mix
- 1/2 vanilla instant pudding mix
- 3 -4 mint
- 1 Cool Whip
- 1 butter
- 2 milk
- 1 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Grease 13x9 inch baking pan.
2. Line bottom of pan with 3 cracker halves and 6 whole crackers and set aside.
3. Whisk milk & pudding mixes 2 minutes in large bowl until thickened.
4. Whisk in extract and food coloring.
5. Fold in cool whip.
6. Spread 1/2 of mixture over graham crackers in pan.
7. Repeat with same amount of crackers as before.
8. Spread remaining pudding over crackers.
9. Repeat with cracker layer to finish.
10. Cover and refrigerate 2 hours.
11. Prepare frosting by melting butter in small saucepan.
12. Stir in cocoa and both milks until blended.
13. Remove from heat and stir in powdered sugar and vanilla.
14. Spread frosting on top of top layer of graham crackers.
15. Refrigerate until ready to serve.
Title: Burnt Sugar Cake (Betty Crocker: Circa 1956)
Ingredients:
- 1/2 sugar
- 1/2 boiling water
- 2 1/4 water
- 1 Soft Silk flour
- 3 sugar
- 1 baking powder
- 1/2 salt
- 2 shortening
- 1 eggs
- 1/2 vanilla
- 1/4 sugar
- 1/2 boiling water
- 2 1/2 shortening
- 1/4 Soft Silk flour
- 3 salt
- 3 confectioners' sugar
- 1/2 water
- vanilla
Instructions:
1. Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
2. Remove from heat.
3. Add slowly, stirring constantly, 1/2 cup boiling water.
4. Stir over low heat until lumps are dissolved.
5. Measure and add water to make 1 cup liquid.
6. Cool.
7. Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
8. Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
9. Beat 2 minutes.
10. Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
11. Beat 2 more minutes.
12. Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
13. Makes a small cake.
14. Bake until cake tests done.
15. Cool.
16. Finish with Creamy Burnt Sugar Icing.
17. Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
18. Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
19. Caramelize 1/2 cup sugar.
20. Add 1/4 cup boiling water.
21. DO NOT ADD any more water!
22. Melt in saucepan 1/2 cup shortening (part butter).
23. Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
24. Stir in slowly caramel-water mixture.
25. Bring to boil stirring constantly.
26. Boil 1 minute.
27. If mixture curdles, do not be alarmed.
28. Remove from heat.
29. Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
30. Set saucepan in bowl of cold water.
31. Beat until consistency to spread.
32. Stir in 1/2 teaspoon vanilla.
33. If it becomes too thick to spread, add a little water.
Title: Grasshopper Cream Cheese Torte
Ingredients:
- 1/4 butter
- 1 sugar
- 1 1/3 unflavored gelatin
- 1 water
- 1/2 sugar
- 3/4 cream cheese
- 1 green creme de menthe
- 1/3 Cool Whip
- 1
Instructions:
1. Combine butter, crumbs, and the 1 tablespoons sugar.
2. Press 2/3 cup of the crumbs on the bottom of a 9-inch springform pan.
3. Chill.
4. Sprinkle gelatin over the water in a small saucepan and let stand 5 minutes to soften.
5. Stir over very low heat until gelatin is dissolved.
6. Let cool to room temperature.
7. Beat cream cheese with remaining 3/4 cup sugar in a small bowl with an electric mixer until smooth.
8. Gradually beat in gelatin mixture.
9. Stir in creme de menthe.
10. Reserve 1/2 cup Cool Whip for garnish; fold remainder into cream cheese mixture until no streaks of white remain.
11. Pour half the filling into the crumb-lined pan.
12. Reserve 2 tablespoons crumbs for the garnish and top evenly with the remaining crumbs.
13. Pour remaining filling over the top.
14. Garnish with remaining crumbs and rosettes of Cool Whip.
15. Freeze until firm.
16. (I freeze this over night).
17. Remove the sides of the springform pan and allow at least 10 minutes out of the freezer before attempting to cut this.
18. You may also use Andes Candies mints cut diagonally, inserted cut side down, into each rosette.
Title: Choc-Chip Cookies
Ingredients:
- 125 butter
- 1/2 caster sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla essence
- 1 3/4 self-rising flour
- 200 chocolate chips
Instructions:
1. Pre-heat oven to 180 Celsius.
2. Line flat oven trays with baking paper.
3. Beat butter until soft.
4. Add castor and brown sugars and beat until mixture is light and fluffy.
5. Gradually add the egg and vanilla essence, beating until well combined.
6. Sift the flour and fold into the mixture.
7. Add the chocolate and stir well.
8. Pinch off teaspoonfulls of the mixture and roll into small balls. Place evenly on trays, allowing for spreading.
9. Bake for 15mins.
Title: Almond Red Tea Custard
Ingredients:
- 2 eggs
- 2 sugar
- 2 salt
- 1/3 tea bags
- 1/8
- 3
- 1/2
Instructions:
1. Preheat oven to 325 degrees F. Bring almond milk to a boil; steep tea 4-5 minutes or until a desired tea flavor is reached.
2. Meanwhile, whisk together eggs, whites, sugar and salt in a medium bowl until blended. Very gradually whisk hot milk mixture into egg mixture and stir until sugar is dissolved. If lumps appear, strain mixture through a fine sieve into a bowl or pitcher. Stir in orange zest.
3. Divide mixture between 6 ramekins or tea cups and bake in a water bath until set but still a bit jiggly when shaken, 50-60 minutes. Let cool, then wrap and chill for at least 4 hours. Garnish with almonds and serve.
Title: Heart Healthy Persimmon Pudding
Ingredients:
- 1 self rising flour
- 1 cinnamon
- 1/2 ground ginger
- 1/4 nutmeg
- 1/8 clove
- 1 Splenda Sugar Blend for Baking
- 3/4 Egg Beaters egg substitute
- 3/4 vanilla
- 1 1% low-fat milk
- 1 walnuts
- 1/3 raisins
- 1/3
Instructions:
1. Preheat oven to 325 F degrees. Spray a 9x9 pan with cooking spray (I use butter flavored Pam) and set aside.
2. In a large bowl stir together self rising flour, cinnamon, ginger, nutmeg and cloves; set aside.
3. Peel persimmons and press pulp through coarse sieve. Should measure 1 cups persimmon puree.
4. Blend together persimmon puree, Splenda sugar blend, eggbeaters, vanilla and milk.
5. Pour blended persimmon puree into flour mixture and stir just till mixed (over mixing will ruin your pudding).
6. Fold in walnuts and raisins.
7. Pour into waiting 9x9 pan and bake 35-45 minutes or till tooth pick inserted in center comes out clean and top is nicely browned.
8. Cool at least 30 - 45 minutes before serving.
Title: Tender Coconut Pudding
Ingredients:
- 1 milk
- 1 sugar
- 9 coconut
- 1 gelatin
- 30
Instructions:
1. Heat the milk when it is a little warm add the sugar and coconut water.
2. Add the Condensed milk and then the flesh of the tender coconut which has been minced.
3. (the flesh should be thin and not thick).
4. Lastly add the gelatin.
5. Mix well and keep in a boel to cool in the fridge for 8- 10 hours.
Title: Banana Cake Balls Wrapped in Chocolate
Ingredients:
- 1/2 milk
- 1 instant pudding mix
- 1 banana
- 10 3/4
- 2
Instructions:
1. STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
2. TO PORTION CAKE BALLS Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.
3. SHAPE into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
4. MELT chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 minute
5. TO EASILY COAT THE CAKE BALLS Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.
6. If you are using lollipop or Popsicle stick, just skewer each pop before dipping.
7. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles or whatever you are using.
8. Let stand until coating is firm.
Title: Whipping Cream Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 1 heavy whipping cream
- 1/4 cream of tartar
- 2 vanilla extract
- 3 cake flour
- 1 1/2 powdered sugar
- 2 water
- 1/2 vanilla
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a bundt pan, set aside.
3. Beat butter at medium speed with an electric mixer until creamy.
4. Gradually add sugar, beating well.
5. Add eggs, one at a time, beating well after each addition.
6. Combine cream, cream or tartar and vanilla.
7. Add to butter mixture alternating with flour, beating at low speed until blended.
8. Pour batter into bundt pan and bake for l hour or until toothpick inserted in the center comes out clean.
9. Cool in pan on a wire rack for 10-15 minutes.
10. Remove from pan and transfer to a serving platter.
11. Pour glaze over warm cake.
12. To glaze: combine powdered sugar, water, vanilla and almond brickle chips in a bowl, stir until well blended.
Title: Frosted Spice Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 molasses
- 1 egg
- 1 flour
- 6 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1 salt
- 1/2 walnuts
- 1 golden raisin
- 1 dates
- 1 powdered sugar
- 3 3/4 butter
- 1/3
- 2
Instructions:
1. In large bowl, cream butter and sugar. Add molasses, egg and milk; mix well. Combine flour, baking powder, baking soda, cinnamon, ginger, and salt; gradually add to creamed mixture. Stir in nuts, raisins and dates. Chill for 30 minutes. Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut with a 2 1/2 inch cutter. Place on greased baking sheets.
2. Bake at 350 for 12-15 minutes. Cool completely. Beat frosting ingredients in small bowl until smooth. Frost cookies.
Title: Lime Bananas
Ingredients:
- 4 firm bananas
- 1 butter
- 4 dark brown sugar
- 2 limes
- coconut
Instructions:
1. Melt butter in skillet.
2. Add bananas and fry over medium heat until golden, about 5 minutes.
3. Sprinkle sugar over top.
4. Stir occasionally until sugar dissolves and becomes a syrup, about 4 minutes.
5. Arrange bananas on 4 individual plates.
6. Squeeze 1/2 lime over each serving.
7. Garnish with toasted coconut if desired.
8. Serve while warm.
Title: rockin' rice pudding
Ingredients:
- 3 cooked rice
- 3 milk
- 2/3 sugar
- 2 butter
- 1/2 raisins
- 1 vanilla
- 1 lemon, zest of
- 1 cinnamon
Instructions:
1. combine rice and first 5 ingredients in a pot,cook on medium for 25 minutes until most liquid is absorbed add lemon zest and 1/2 tsp cinnamon.
2. spoon into serving dish and sprinkle with remaining cinnamon.
Title: Peanut Butter Balls
Ingredients:
- 1 powdered milk
- 1 raisins
- 1 roasted sunflower seeds
- 1/4 honey
- 1 peanut butter
Instructions:
1. Grind powdered milk in food processor. (It mixes better as a fine powder.).
2. Add raisins & sunflower seeds. Process until it looks like coarse pecan meal.
3. Combine peanut butter and honey.
4. Stir in raisin/nut/milk mixture.
5. Roll into Tablespoon size balls.
6. Store in the refrigerator.
7. Makes 2 1/2 cups of dough.
Title: Pb&j Whoopie Pies (Cake Mix)
Ingredients:
- 1 graham cracker crumbs
- 1 1/2 water
- 1 eggs
- 1/2 butter
- 3 peanut butter
- 15 powdered sugar
- 5 milk
- 10
- 2 1/2
- 2
Instructions:
1. Preheat oven to 350. Line cookie sheets with parchment paper or lightly grease them.
2. Combine cake mix, graham crackers, water, oil and eggs in a large bowl. Batter will be thicker than normal cake mix.
3. Put spoonfuls of batter on paper-lined cookie sheets about 2 inches apart. You can vary the size of them as much as you want. Make sure that you use your spoon to somewhat form them into circles because they smooth out but don't change shape than much while they're baking. Bake for about 10-15 minute or until batter is set. Try not to overbake them because they're best when they're soft and not quite golden brown yet.
4. Remove pies/cakes from oven and allow to cool completely (about 30 minutes).
5. (You can decide to stop here and wrap and freeze the pies until you are ready to fill and eat them).
6. While the pies are baking and/or cooling, make the peanut butter frosting by combining the peanut butter, butter, powdered sugar and milk in a medium bowl. You may decide to add more or less milk to the mixture depending on the consistency of your peanut butter and the desired consistency of your frosting.
7. Line whoopie pies up in two rows such that the ones of approximately equal shape and size are next to each other. Put about half a tablespoon of jam (or more if you're like me and looove jam) on the flat side of one cake and some peanut butter frosting on the flat side of the cake in the other row. Put the two side of the cake together.
8. Serve and enjoy! I typically serve and store my whoopie pies in somewhat flattened cupcake papers just to keep them from sticking to each other.
Title: Pepper Nuts Cookies (Pfeffernusse)
Ingredients:
- 1 3/4 flour
- 1/8 salt
- 1 cinnamon
- 1/4 allspice berries
- 1/4 black pepper
- 1/4 clove
- 1/4 nutmeg
- 1 granulated sugar
- 2 eggs
- 1/4 candied citron peel
- brandy
Instructions:
1. Sift first 6 ingredients, set aside.
2. Beat eggs and sugar until thick and piled softly.
3. Add flour in thirds, mixing until well blended after each addition.
4. Stir in chopped citron.
5. Chill in refrigerator for several hours.
6. Roll dough 1/2 inch thick on a floured surface; cut with a 1 inch round cutter.
7. Donut hole cutter works.
8. Place on lightly greased cookie sheets.
9. Put drop of brandy on each cutout cookie.
10. Bake at 350 degrees F.
11. 12- 15 minutes.
12. Cool and store in a tightly covered container.
13. If a softer cookie is desired, add a piece of apple to container when storing cookies.
14. Makes about 5 1/2 dozen cookies.
15. Alternative procedure: One recipe says to cut out and place on cookie sheets and let stand overnight to dry.
16. Bake next day.
Title: Apple Dapple Cake
Ingredients:
- 3 flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1/2 nutmeg
- 2 sugar
- 1/2 sour cream
- 1/2 unsweetened applesauce
- 1/2 eggs
- 3 vanilla
- 1 apples
- 3 pecans
- 1 light brown sugar
- 1 water
- 1/4 milk
- 1/2 butter
Instructions:
1. Preheat oven to 325. Butter and flour a 10-inch tube pan.
2. Sift flour, baking soda, salt, cinammon, and nutmeg. Set aside.
3. Mix sugar, oil, sour cream, and applesauce until well blended. Add eggs and vanilla. Mix in dry ingredients. Stir in apples and nuts, if using.
4. Pour into prepared pan. Bake at 325 for approximately 1 hour, 10 minutes. Let cool for 10 minutes and remove to rack.
5. For icing, mix sugar, milk, and butter in saucepan. Let come to a boil and cook, stirring, for 5 minutes. Remove from heat and beat until smooth. Spoon over cake.
6. Store covered with a cake dome.
Title: Butterscotch Meringue Pie
Ingredients:
- 1 dark brown sugar
- 1/4 cornstarch
- 1/4 salt
- 4 half-and-half cream
- 5 butter
- 1/4 vanilla extract
- 2
Instructions:
1. Make and bake a 9" single pie shell. Or use store bought.
2. In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half. Whisk constantly over medium heat till mix is thick and bubbly. Cook an additional 2 minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes. Remove from heat and whisk in butter and vanilla till well mixed. Let cool a bit, whisk and pour into pie shell and set aside.
3. Pre-heat oven to 350 degree's.
4. Take egg whites and sugar to please you and beat to make meringue. Top pie (sealing edges) and bake till the top is the way you like it.
5. Enjoy and save me a piece :O).
Title: Magickal Spiced Cookies
Ingredients:
- 1/3 water
- 2 eggs
- 1/3 parsnip
- 1/2 allspice
- 1 cinnamon
- 1/4 red pepper flakes
- 2 sea salt
- 1/4
- 5
- 2
Instructions:
1. Combine the oil, parsnip puree, water and eggs mix to blend.
2. Mix spices with cake mix then stir in wet mixture.
3. Drop by teaspoon on lightly greased or parchment lined cookie sheet.
4. Bake at 350 degrees for 10-12 minutes, or until lightly browned.
5. While cookies are cooling melt caramels with cream in a double boiler stirring often. Let harden slightly.
6. Remove cookies to a rack.
7. Drizzle over cookies and lightly sprinkle sea salt on top.
8. You got Magic! Alakamakazoooooooooo.
9. AKA: Witches Version:
10. Put on your invisible cloak, get out our wand.
11. Gather in a Cauldron the snake bile, goose grease, and pond scum.
12. Stir with your wand the mucky mud, fly eyes, tree bark into the Brew.
13. Bake in the Fire pit until chemical reaction is complete.
14. Melt toad sweat and ostrich milk to create a gooey slime. Drizzle over the little cooled baked creations and dust with angel tears!
15. Summon your gaggle of guests to be charmed by your Bewitching Creation!
16. They will be spellbound!
Title: Microwaved Dessert Peaches
Ingredients:
- 1 pineapple chunks
- 1 ground nutmeg
- 1/4 vanilla
- 1/2 vanilla ice cream
- 2 pecans
- 2
Instructions:
1. Drain pineapple, reserving juice.
2. In 1.5 quart casserole dish combine pie filling, pineapple, 1 Tablespoon reserved juice and the nutmeg.
3. Microwave on high 4 to 6 minutes or until heated through.
4. To serve stir in remaining pineapple juice and vanilla.
5. Divide vanilla ice cream into four serving dishes.
6. Pour warm peach mixture over ice cream and sprinkle with chopped pecans.
Title: Fresh Apple Cake
Ingredients:
- 1 1/4 sugar
- 2 eggs
- 2 vanilla
- 3 flour
- 3 baking soda
- 1 1/2 salt
- 1 apples
- 1
- 3
Instructions:
1. Mix oil, sugar, eggs and vanilla until smooth.
2. Add flour, soda and salt and beat 200 strokes.
3. Add nuts and apples.
4. Pour into well greased and floured tube or bundt pan.
5. Bake at 350 about 1 1/2 hour.
6. Serve with whipped cream.
Title: Cinnamon Roll Sheet Cake
Ingredients:
- 2 eggs
- 6 unsalted butter
- 2/3 sugar
- 1/2 dark brown sugar
- 1/4 ground cinnamon
- 1/4 kosher salt
- 2 cream cheese
- 1/2 unsalted butter
- 8 confectioners' sugar
- 1/2
- 2
Instructions:
1. Cake:
2. Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
3. In a large bowl use a hand mixer to beat the cake mix, eggs, oil and 1 ¼ cups of water. Beat at medium speed for about 2 minutes until the batter is very smooth.
4. Pour into the prepared sheet tray.
5. Divide the cinnamon filling on top of the cake batter by 12. Using a knife, gently swirl the filling into the cake batter.
6. Bake for 40 minutes until a toothpick inserted in the middle of the cake comes out clean. Allow to cool for 30 minutes before icing. Slice and serve.
7. Cinnamon Filling:
8. In a bowl stir together all ingredients.
9. Cream Cheese Frosting:
10. Using a hand mixer beat cream cheese and butter until light and fluffy. Add the confectioners sugar and beat until well combined.
Title: Old-Fashioned Chocolate Applesauce Cake
Ingredients:
- 1 sugar
- 1/2 Crisco shortening
- 1 egg
- 1 applesauce
- 1 flour
- 2 1/2 cocoa powder
- 3 nutmeg
- 2 cinnamon
- 1 ground cloves
- 1/2 baking soda
- 2 salt
- 1/2 vanilla extract
- 1 walnuts
- 1/2 golden raisin
- 1/2
Instructions:
1. Soak the raisins in hot water for 15 minutes, then drain.
2. Cream together the sugar and crisco. Add the beaten egg and the applesauce.
3. Sprinkle a small amound of flour over the nuts and raisins and blend.
4. Add the dry ingredients and the sour milk (To make sour milk put 1 Table. vinegar into 1 cup milk and let stand for a few minutes) to the applesauce mixture, alternating as you mix and add.
5. Stir in the vanilla, nuts and raisins.
6. Bake in a one-layer cake pan (9" x 13") at 350 degrees for 30 minutes, or until the cake tests done.
7. Let the cake cool and then spread with your favorite frosting (or combine 2 cups. powdered sugar, 3 Tablespoons butter, 2 teaspoons vanilla, 3 Tablespoons cream or milk and a pinch of salt).