lumicero/recipes-ing2inst huggingface dataset:
Title: Root Beer Cake With Cream Cheese Frosting
Ingredients:
- 2 flour
- 1 baking powder
- 1 salt
- 1/2 butter
- 2 eggs
- 1 sugar
- 1/2 vanilla
- 2/3 powdered sugar
- 2 1/2 - 3 cream cheese
- 2
- 1
Instructions:
1. Preheat oven to 375 degrees. Grease a 9- by 13-inch baking pan.
2. Mix the flour, baking powder and salt and set aside.
3. Blend butter and eggs.
4. Add sugar and vanilla.
5. Fold in flour mixture with root beer. Do not overbeat.
6. Pour into prepared pan.
7. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean.
8. Frost when cool.
9. To make frosting:.
10. Mix ingredients until smooth. If too thick, add more root beer. If too thin, add more powdered sugar until you get a consistency that is easy to spread.
Title: Healthier Tiramisu
Ingredients:
- 8 mascarpone cheese
- 8 fat free cream cheese
- 1/2 confectioners' sugar
- 3/4
- 2/3
- 3
- 1
- 1/2
Instructions:
1. In a large bowl, using an electric mixer on low speed, beat the mascarpone and cream cheese. Beat in the confectioners' sugar until blended. Fold in the whipped topping.
2. In a measuring cup, stir together the espresso or coffee and coffee liqueur.
3. Using a bread knife or long serrated knife, cut the cake horizontally into 8 slices. (Don't worry if the slices break. You will be able to use them.) Arrange half of the cake slices evenly on the bottom of a 10"x10" pan. Using a spoon, drizzle half of the coffee mixture evenly over the cake. Gently spoon half of the cheese mixture evenly over the cake layer. Repeat layering with the remaining cake slices, coffee mixture, and cheese mixture. Sift the cocoa over the top of cheese. Cover and chill for at least 8 hours, or overnight.
Title: Upside-Down Apple Cake
Ingredients:
- 2 apples
- 1 1/2 butter
- 1/4 pure maple syrup
- 3 dark brown sugar
- 1/2 unsweetened applesauce
- 2 unsweetened applesauce
- 1/2 baking powder
- 2 baking soda
- 1 1/2 ground cloves
- 1/4 apple pie spice
- 1 1/4 whole wheat flour
- 3/4 unbleached all-purpose flour
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Mix together melted butter and maple syrup and drizzle onto bottom of ungreased 8-inch round cake pan. Turn pan to distribute. Arrange as many apple slices as you can in bottom of pan. Chop the rest and set them aside.
3. Mix together flour, spices and leavening and set aside.
4. Beat the egg whites with a fork until they're foamy and then add brown sugar gradually until it's all mixed. Mix in oil and applesauce. Finally, fold in flour mixture until everything is just mixed together. If you had apples leftover, add them gently now to the batter.
5. Spoon batter carefully over the bottom-mixture in the pan. Smooth it evenly with the back of a spoon. Bake 25-30 minutes or until it starts to turn golden brown (I let it go a little too long but it was still delicious).
6. Let the cake cool at least 10 minutes and then carefully turn it out of the pan, loosening the edges with a butter knife and then inverting a dinner plate or platter onto the pan and flipping it (carefully!) over.
7. It made its own sauce! It's so pretty and homey! And low-fat!
Title: Mini Pumpkin Cheesecakes
Ingredients:
- 18 cream cheese
- 12 sugar
- 3/4 cornstarch
- 1 pumpkin pie spice
- 1 eggs
- 2 canned pumpkin
- 1 corn syrup
- 1/3
Instructions:
1. LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each.
2. BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
3. POUR filling into liners, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set.
4. CHILL for 1 hour. Garish as desired. A little dallop of whipped cream topped with a pecan half looks pretty.
Title: Ginger Grilled Pears
Ingredients:
- 3 pears
- 1/4 honey
- 1/2 ground ginger
- 2 lemon juice
Instructions:
1. Slice the pears into 'pear steaks' about 1/3 inch thick.
2. Mix together honey, ginger and lemon juice.
3. Pour glaze over pears.
4. Grill pear steaks on each side for 2 minute
5. Eat warm with dinner, or as a dessert over ice cream.
Title: Basic Spanish Flan
Ingredients:
- 3/4 granulated sugar
- 1 evaporated milk
- 1 1/2 eggs
- 4 vanilla extract
- 1 sugar
- honey
Instructions:
1. Lay out 6 flan molds or 8 oz. shallow dishes out in a row, or you may use a single 9" round tart pan or pie plate.
2. Now, place sugar in saucepan and place directly over medium heat on the stove top. Watch closely and constantly stir. The sugar will brown and turn to liquid. (Do not add water or other liquids.)Watch closely and do not allow the sugar to scorch. Remove from heat and distribute the caramelized sugar equally across the bottom of the flan molds. The sugar will almost immediately harden, but once it is baked with the custard, it will liquefy and remain liquid.
3. In a mixing bowl combine evaporated milk, whole milk, eggs and vanilla and whisk together until the eggs are mixed well. While mixing you may add a few tablespoons of sugar or honey to sweeten to taste. Distribute the custard mixture in the flan molds.
4. Pour about an inch of water into a large roasting pan. Set on an oven rack and then place the molds in the roasting pan. (Do not allow water level to go over the side of your flan molds.) Carefully push in the rack and close the oven door.
5. Set oven to 350*F. Do not preheat. Bake for one hour. Test for doneness by inserting a knife. If it comes out clean, then the custard has fully cooked.
6. When done, remove individual flans from roasting pan and place on a rack to cool.
7. Flan can be served slightly warm or chilled in the refrigerator.
8. To serve, run a knife around the top of the flan where it is connected to the mold. Flip over the mold onto the serving plate and then jiggle the flan loose so that it falls in one piece onto the plate. The caramelized sugar will form a sauce over the flan. There will be hard sugar remaining in the bottom of the molds, do not attempt to scrape this out to add to the sauce. Serve and enjoy!
Title: Non-dairy Chocolate Mousse
Ingredients:
- 4 margarine
- 3/4 sugar
- 1 vanilla
- 2 eggs
- 4
Instructions:
1. In a mixing bowl, cream the margarine.
2. Add the sugar, vanilla and melted chocolate and beat until fluffy.
3. Add the eggs and beat for 3 minutes until smooth and thick.
4. Refrigerate until serving.
Title: Pumpkin Creme Brulee
Ingredients:
- 3 milk
- 1 1/2 pumpkin puree
- 1 light brown sugar
- 5 eggs
- 3 unsalted butter
- 1 1/2 pumpkin pie spice
- 1/2 vanilla extract
- 1/2 sugar
Instructions:
1. Preheat oven to 350.
2. In a small saucepan, heat milk to just below boiling, bubbles will form allover the surface (scalded milk is heated to 180 to 185).
3. In a medium bowl, lightly beat eggs with a wire whisk. Add pumpkin, brown sugar, butter, spice, and vanilla. Mix until well blended.
4. Gradually whisk in hot milk. Mix well until all ingredients are combined.
5. Evenly divide pumpkin mixture among 12 6oz custard cups. Place cups in 2 9x13" baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.
6. Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and allow to cool in water bath. Cover with plastic wrap and refrigerate.
7. Just before serving,preheat oven broiler. Sprinkle 2 teaspoon sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch about 2" from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days.
Title: Chocolate-Orange Brown Butter Flavored Popcorn
Ingredients:
- 1 1/2 unsalted butter
- 2 salt
- 2 orange, zest of
- 1 bittersweet chocolate
- 1 olive oil
- 1/4
Instructions:
1. Heat a 10-inch saute pan over medium-high heat on stovetop. Tilt the pan away from you, then add the butter. As you tilt the pan back, the butter will begin to brown. Add salt into the butter, then pour it over the popcorn. Mix well. With a grater, zest the skin of 1 orange, about 2 tablespoons and the chocolate over the popcorn and mix.
2. Popcorn
3. 1/4 cup olive oil
4. 1 1/2 cups popcorn
5. Preheat a large cast iron Dutch oven on a stovetop over high heat. Add olive oil, then popcorn. As soon as it begins to pop, cover and turn down to medium heat until sound of popping stops, about 3 to 4 minutes.
6. Yield: About 6 cups of popped popcorn.
Title: Edible Chocolate Sprinkle Bowls
Ingredients:
- 1 parchment paper
- 2
Instructions:
1. ADDITIONAL MATERIALS: 2 small bowls, sharp pin.
2. Blow up small balloons, about 6 inches in diameter.
3. Prepare a baking sheet with a layer of parchment paper on it for the bowls to freeze on.
4. Melt chocolate or candy in a microwavable bowl in 30-second increments, stirring after each until the chocolate is smooth.
5. Hold each balloon by the knot and dip straight down into the bowl of chocolate, pushing it down until the chocolate has gone up the sides as far as you want it to.
6. Lift the balloon straight up, allow the excess chocolate to drip off for a few seconds, without shaking.
7. Immediately add sprinkles to the bowls by tossing them onto the chocolate.
8. Set the balloons down onto parchment-lined sheet and freeze for about 2 minutes, depending on the kind of chocolate used.
9. Once the chocolate has hardened, remove balloons from the freezer and use a pin to pop them.
10. Peel the plastic away from the balloon, slowly if it’s sticking.
11. Fill with ice cream and desired toppings!
Title: Dark Gingerbread
Ingredients:
- 3 1/4 self-rising flour
- 2 ground ginger
- 1/2 ground cloves
- 1/2 unsalted butter
- 2/3 dark brown sugar
- 1/3 molasses
- 1 egg
Instructions:
1. Preheat oven to 400 degrees F and grease two cookie sheets thoroughly.
2. Put the flour and spices in a food processor.
3. Cut the butter into small pieces, add to the processor, and blend until the mixture resembles breadcrumbs.
4. Add the sugar, molasses, and egg, and mix to a dough.
5. Wrap and chill for at least 30 minutes.
6. Roll out the mixture on a floured surface.
7. Cut out rounds or squares and place on the cookie sheets.
8. Bake for 12-15 minutes until the shapes have risen slightly and appear a little paler in color.
9. Leave for two minutes, then transfer to a wire rack to cool.
Title: Earl Grey Tea Cookies
Ingredients:
- 1/2 - 2/3 sugar
- 2 whole wheat flour
- 3/4 butter
- 3 margarine
- 1 salt
- 1/2 egg
- 1 1/2 orange, zest of
Instructions:
1. First, mix up the flour, tea leaves, salt, and sugar.
2. Using an electric mixer, add in the butter or margarine, and then add the egg and orange zest. The mixture should be moist but clumpy.
3. Now, you can either make hand-formed cookies here, or follow the next 2 steps.
4. Lightly flour a clean surface, and pat the dough into a circle 1/4" thick.
5. Using cookie-cutters, cups or whatever, carefully cut out the cookies and place them on a greased or covered cookie sheet.
6. Bake for 13-15 minutes until edges are lightly browned at 350ºF.
7. Let cool and enjoy!
Title: Tasty Vanilla Pudding
Ingredients:
- 4 milk
- 2/3 sugar
- 1/3 cornstarch
- 1 egg
- 3 butter
- 3 margarine
- vanilla
Instructions:
1. Get out a 3 quart saucepan. Combine the sugar and cornstarch. Slowly stir in the milk. I use a whisk to make sure the cornstarch doesn't get lumpy. If the milk is cold, so much the better, (cornstarch dissolves quicker in cold liquids) Heat the pudding over medium heat. Stir constantly,Keep stirring it until it boils.
2. Wait a minute, so that it boils for a full minute.
3. Next crack your egg into a cereal bowl. Scoop a bit of the hot pudding into the bowl with the egg. Stir the egg up pretty fast (so it doesn't cook in the hot pudding) until it is well mixed. Then put the egg/pudding mixture back into the pot. Whisk it up smooth. Bring the pudding back to a boil and then remove it from the stove. Drop in the butter and the vanilla. Stir until butter melts.
4. Pour it into small resealable plastic containers if you want to send it in a lunch box.
Title: Caramel Rhubarb 'n Dumplings (Microwave)
Ingredients:
- 3/4 brown sugar
- 1/4 white sugar
- 3 cornstarch
- 3 butter
- 3 rhubarb
- 1/4 butter
- 1/3 milk
- 1 1/4 flour
- 1/4 white sugar
- 1 1/2 baking powder
- 1/4 salt
- 2 sugar
- 1/4 cinnamon
Instructions:
1. Note: Brown sugar measurement should be packed into the measuring cup and Rhubarb sliced into 1" chunks.
2. Microwave rhubarb filling in casserole uncovered 7-9 minutes on high power. Cover and set aside.
3. For dumplings, melt 1/4 cup butter 45 seconds. Add to dry ingredients with 1/3 cup milk. Mix until just blended.
4. Drop by Tablespoon into hot rhubarb mixture. Cover with waxed paper and cook in microwave 5 - 6 minutes or until done. If microwave has no turntable, turn dish 1/2 turn once.
5. Stir topping ingredients together and sprinkle over dumplings.
6. Great with ice cream!
Title: Grandma's Apple Cake
Ingredients:
- 3 eggs
- 1 sugar
- 3 -4 apples
- 1/2 walnuts
- 5 flour
- 1/2 baking powder
- cinnamon
- raisins
Instructions:
1. Mix eggs with a beater and add flour.
2. Mix in all other ingredients.
3. Bake at 350 until done. I guessed 30 minutes (sorry but no time was listed)-please add the "real" time if you make this! Thanks.
Title: Jam and Hazelnut Cookies
Ingredients:
- 1 1/2 sugar
- 1 egg
- 1 vanilla extract
- 2 lemon peel
- 1 ground hazelnuts
- 2 baking powder
- 1 salt
- 1/2 cinnamon
- 1/2 powdered sugar
- 1/2
- 1/4
Instructions:
1. BEAT sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy. Add egg, vanilla and lemon peel, beating until well blended. Combine flour, ground hazelnuts, baking powder, salt and cinnamon in medium bowl. Add flour mixture gradually to shortening mixture at low speed until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes.
2. HEAT oven to 350ºF. Roll 1/4 of dough between 2 sheets of lightly floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4 to 1-inch cutter. Place 2-inches apart on ungreased baking sheet.
3. BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves.
4. If dough becomes too soft while cutting, place in freezer for 10 minutes.
Title: Lemon Scented Yogurt Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/8 salt
- 1 sugar
- 2 fresh lemon zest
- 1/2 plain nonfat yogurt
- 3 eggs
- 1/4 pure vanilla extract
- 1/2 canola oil
- 1/2 creme fraiche
- 2 confectioners' sugar
- 2 fresh lemon juice
Instructions:
1. Center an oven rack and preheat to 350 degrees. Butter and flour a standard loaf pan and place on a baking sheet.
2. In a small bowl, whisk together flour, almonds, baking powder and salt.
3. Put sugar in a large bowl with the zest and rub with your fingertips until sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisk until blended. Whisk in the oil. Add the flour mixture and fold with a spatula or wooden spoon.
4. Scrape the batter into pan and bake 50 - 55 minutes, or until cake is golden brown and beginning to pull away from the sides of the pan. Transfer pan to a rack and cool 5 minutes. Run a blunt knife around edges before unmolding onto a rack to cool, right side up.
5. Combine crème fraiche, sugar and lemon juice and spoon over cake.
Title: No-Bake Chocolate Cookies
Ingredients:
- 1 1/2 quick-cooking oats
- 1/2 flaked coconut
- 1/4 walnuts
- 3/4 sugar
- 1/4 milk
- 1/4 butter
- 3 margarine
Instructions:
1. In mediun bowl, combine oats, coconut and nuts,.
2. set aside.
3. in a 2 quart saucepan, combine sugar, milk, butter and cocoa.
4. cook over medium heat, stirring occasionally, until mixture come to a full boil ( 3-4 minutes ).
5. remove from heat.stir in oat mixture.
6. quickly drop mixture by rounded teaspoonfuls onto waxed paper.
7. cool completely.
8. store in refrigerator.
Title: Perfect Party Cake
Ingredients:
- 2 1/4 cake flour
- 1 baking powder
- 1/2 salt
- 1 1/4 buttermilk
- 4 sugar
- 1 1/2 lemon zest
- 2 unsalted butter
- 1/2 sugar
- 1/2 unsalted butter
- 1 fresh lemon juice
- 4 pure vanilla extract
- 1 1/2 sweetened flaked coconut
- 1/4
- 1
- 2/3
- 1 1/2
Instructions:
1. For the cake:
2. Center a rack in the oven and preheat to 350°F Butter two 9" cake pans and line bottoms with parchment paper rounds. Place on baking sheet.
3. Sift together the cake flour, baking powder, and salt.
4. In a separate, medium-sized bowl, whisk together the egg whites and milk.
5. In another bowl, whisk together the lemon zest and sugar until fragrant. Or, you may rub the lemon zest and sugar together until fragrant.
6. Add the butter to the sugar and lemon zest mixture and beat at medium speed for three minutes or until butter and sugar are light.
7. Incorporate the extract and 1/3 flour mixture.
8. Beat in half the milk/egg mixture and beat in half of the remaining flour mixture.
9. Add the rest of the milk/egg mixture, then add in the rest of the dry ingredients.
10. Beat for at least two more minutes until all the ingredients are fully incorporated and the batter is well aerated.
11. Divide the batter evenly between the two pans and smooth tops with a rubber spatula.
12. Bake for 30-35 minutes until the cake is springy to the touch or a toothpick inserted comes out clean. Cook for about 5 minutes in the pan, then invert and cool on wire racks the rest of the way.
13. For the buttercream:
14. Put the sugar and egg whites in a double boiler, or heatproof bowl over a pot of simmering water. Whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, or about 3 minutes. (Sugar will be dissolved and it will look like shiny marshmallow creme.).
15. Remove the bowl from the heat.
16. Beat with a whisk on medium speed for about 5 minutes. If using an electric mixer, switch to paddle attachment and add butter one stick at a time, beating until smooth. You will need to beat it for about 6-10 minutes after all the butter is incorporated. The mixture may separate, but keep beating, it will come back together.
17. While still beating at medium speed, gradually add the lemon juice, then the vanilla (be sure each addition is incorporated before adding more).
18. To store, press a piece of plastic over it.
19. For the Assembly:
20. Using a bread knife, level the top of each cake, then cut horizontally into two layers.
21. Lay down one layer of cake on a cake round. Spread 1/3 preserves, then 1/4 buttercream.
22. Repeat layers 1-3 until last layer of cake, which is placed upside down.
23. Cover the cake with the remaining buttercream, then coat with coconut.
Title: Gingerbread Pumpkin Whoopie Pies
Ingredients:
- 18 egg
- 15 warm water
- 1
- 1/4
Instructions:
1. Spray the muffin tins, set aside.
2. Place the gingerbread mix in a mixing bowl. Add the egg to the gingerbread mix. Add the warm water. Mix well.
3. Scoop mixture out with measuring scoop. Place each scoop of gingerbread mix into a muffin cup.
4. Preheat oven to 375.
5. Bake the whoopie pies on the middle rack of the oven for 8 minutes. Watch carefully. Remove from oven turn out onto rack and cool.
6. Mix 3/4 cup frosting in mixer bowl. Blend just to get smooth. Add 1/4 cup pumpkin butter to frosting mix. Blend to get smooth but do not over beat.
7. Generously frost 6 whoopie pies. Top each 6 with the remaining 6 as caps.
8. Note: You can also add some seasonings like cinnamon to the frosting.
Title: Holiday Fruit Cocktail Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 2 baking soda
- 1/2 salt
- 2 eggs
- 1 brown sugar
- 1/2 pecans
- 1/2 evaporated milk
- 2/3 sugar
- 3/4 butter
- 1/2 vanilla
- 1/2
Instructions:
1. Mix together by hand the flour, sugar, soda, salt, eggs and fruit cocktail with juice.
2. Do not over mix and do not beat.
3. Pour into a 9x13 cake pan sprayed with pam.
4. Sprinkle 1/2 cup brown sugar and 1/2 cup chopped pecans over top of cake.
5. Bake at 325 degrees for 40 minutes.
6. Remove and place on a rack to cool.
7. While cooling (15 minutes) in a medium pan bring to a slow boil the evaporated milk, sugar and butter.
8. Once the butter is melted and the slow boil is reached remove from heat and stir in the vanilla.
9. With a carving fork poke"lots" of holes in the cake and slowly pour butter sauce evenly all through cake.
Title: Apple Pumpkin Dessert
Ingredients:
- 1 pumpkin
- 1 sweetened condensed milk
- 1 eggs
- 2 ground cinnamon
- 1 salt
- 1/2 nutmeg
- 1/2 graham cracker crumbs
- 1 butter
- 2 margarine
Instructions:
1. Note: You will need custard cups to make this dessert.
2. Heat oven to 400 degrees.
3. Spoon apple pie filling into custard cups.
4. Fill each one about 1/3 full.
5. In a large mixing bowl- beat pumpkin, milk, eggs, cinnamon, nutmeg and salt.
6. Spoon mixture over apple pie filling.
7. Combine crumbs and margarine and sprinkle over pumpkin mixture.
8. Place custard cups on a baking sheet and bake for 10 minutes.
9. Reduce heat to 350 degrees and bake for 15 more minutes.
10. Cool and eat!
Title: Deep Fried Rosettes :)
Ingredients:
- 1 flour
- 1 milk
- 1 egg
- 1 salt
- 1 sugar
- powdered sugar
Instructions:
1. First heat oil to cook the rosettes in and get your rosettes iron nice and hot.
2. I heat my oil to 350.
3. Mix all ingredients with a whisk and dip your rosettes iron in batter and dip in heated oil. Take off iron, I use a knife to help slide it off and then put them on foil and sprinkle with powdered sugar and place in boxes.
Title: Old Fashion Rice Custard
Ingredients:
- 6 eggs
- 3 milk
- 1 sugar
- 1 vanilla
- 1/2 salt
- 1 1/2 cooked rice
- 1 light raisins
Instructions:
1. Break eggs into 2 quart buttered casserole;.
2. beat slightly with a fork.
3. Add milk, sugar, vanilla and salt.
4. Blend well.
5. Stir in rice and raisins.
6. Set casserole dish in a pan of water.
7. Bake uncovered at 350 degrees 1 hour and 15 minutes, stirring once after 30 minutes of baking.
Title: Chocolate Water Glaze
Ingredients:
- 12 bittersweet chocolate
- 6 water
Instructions:
1. Double Boiler Method: Melt chocolate in a pan set over hot (not boiling) water.
2. Stir until smooth.
3. Microwave Method: Melt chocolate in a microwave-safe bowl.
4. Microwave at LOW or MED for 30 sec.
5. Remove and stir.
6. If not completely melted, continue microwaving.
7. Stir until smooth.
8. Once chocolate is completely melted and smooth, whisk in the hot water all at once (not slowly or the chocolate may seize) until the mixture is satiny smooth.
9. It will have consistency of softly whipped cream.
10. If you wish the glaze to be thinner, whisk in another TB (or more) of hot water.
11. Glaze the cake- tilt it to help glaze flow and/or use a spatula to spread.
12. Let the glaze set.
13. If the weather is too warm, refrigerate the cake to let glaze set.
14. The gloss disappears in hot weather but returns at room temperature.
15. Beware of fingerprints on the glaze; they show.
Title: Healthy Apple Dumplings
Ingredients:
- 2 apples
- 2 self-rising flour
- 2 sugar
- 1/2 cinnamon
- 1/2 baking powder
- 2 water
- 2 maple syrup
Instructions:
1. Mix the apple with the flour, sugar, cinnamon and baking powder.
2. Pour the water and maple syrup into a small saucepan and heat until simmering.
3. Using a teaspoon, scoop the apple mixture into three balls.
4. Gently drop the balls into the simmering syrup and cover the pot with a well-fitting lid.
5. Simmer the dumplings over a very low heat for fifteen minutes then serve them with the syrup.