lumicero/recipes-ing2inst huggingface dataset:
Title: Dutch Oven Caramel Apple Pie
Ingredients:
- 18 granny smith apples
- 2 brown sugar
- 1/2 cinnamon
- 1 graham cracker crumbs
- 1/2 pecans
- 1/4
- 2
- 1/3
Instructions:
1. Cut each roll into 4 pieces and arrange in the bottom of a 14-inch Dutch oven lined with aluminum foil or sprayed with non-stick cooking spray.
2. In a bowl combine apples, brown sugar, cinnamon, cracker crumbs and pecans.
3. Sprinkle evenly over cut rolls.
4. Cover with lid and bake at 350°F 25-30 minutes.
5. For icing combine cream cheese frosting with caramel topping.
6. Drizzle over pie while still warm.
7. Dutch Oven Temperature Control using Briquets:
8. 350°F in a 14-inch Dutch oven, oven top 18, oven bottom 10.
Title: Gumdrop Rice Krispie Squares
Ingredients:
- 5 miniature marshmallows
- 1 butter
- 4
- 1/4
Instructions:
1. Melt butter and marshmallows on stove top.
2. Please cereal and gumdrops in a bowl and pour marshmallow mixture on top.
3. Stir to coat.
4. Spread into a greased 9-in. square pan.
5. Let cool before cutting.
Title: Viennese Tarts
Ingredients:
- 4 butter
- 1 margarine
- 4 powdered sugar
- all-purpose flour
Instructions:
1. mix butter and sugar until creamy.
2. add flour and beat together well.
3. put mix into piping bag and pipe into small paper fairy cake cases.
4. top with a glace cherry if you wish.
5. place on a baking sheet and cook for 10 to 15 mins in med oven until lightly golden in colour.
6. allow to cool before eating.
Title: Pumpkin Moon Pies
Ingredients:
- 1 pumpkin puree
- 1 cream cheese
- 1 powdered sugar
- 1/4 white chocolate baking squares
- 2 milk
- 2 Cool Whip
- 1
Instructions:
1. For the cookies: Preheat oven to 350 degrees Farenheit.
2. Mix together the spice cake mix and pumpkin puree until everything is incorporated.
3. Drop the mixture onto a greased cookie sheet or a Silpat in large tablespoonfuls. Flatten slightly with wet fingers and bake for 12 minutes.
4. For the filling: Mix the cream cheese and powdered sugar together in a bowl with a hand mixer until smooth, scraping the sides of the bowl with a spatula a few times.
5. In a small bowl, microwave the two white chocolate baking squares and milk on high for one minute. Stir until smooth and then slowly beat into the cream cheese mixture.
6. Fold in the Cool Whip.
7. When the cookies are baked and have cooled, sandwich two together with the cream cheese fluff.
Title: Long Johns
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 sugar
- 1 molasses
- 1 egg
- 3 baking soda
- 3/4 boiling water
- 1 vanilla
- 4 flour
- 1 cream of tartar
- 1 salt
- 1/2 cinnamon
- 1/2 ginger
- 1/2 clove
Instructions:
1. Cream together shortening, butter and sugar until light.
2. Blend in molasses and egg.
3. Dissolve soda in boiling water and add to mixture.
4. Add vanilla.
5. Mix dry ingredients and add gradually, mixing well to make a soft dough.
6. Roll out to 1/4 inch thickness.
7. A little more flour may be added, only enough to make dough easy to handle.
8. Cut and place on greased cookie sheets.
9. Bake 375 8-10 mins.
Title: Ratafia Biscuits
Ingredients:
- 4 sugar
- 1 rose water
- 1
- 2
- 8
Instructions:
1. Preheat oven to 325°F Line a cookie sheet with brown paper (as from grocery bags).
2. Pound or grind the almonds as fine as possible.
3. Gradually add the sugar, egg whites, rose water and almond extract, beating until it becomes a thick paste.
4. Using a teaspoon dipped in ice water, drop little mounds of the mixture on the brown paper.
5. They will spread while baking, so place them about 2 inches apart.
6. Bake 20-22 minutes, or until puffy and delicately browned.
7. Remove the paper, biscuits and all, from the cookie sheet.
8. Let it cool for a few seconds while you wring out a cloth in cold water.
9. Lay the cloth out flat, and place the sheet of biscuits on top of it.
10. After a few minutes the paper will release its hold, and you can lift the biscuits off to cool on a rack.
11. Repeat the process (with fresh pieces of brown paper) until you have used all the batter.
Title: Good Eats Pound Cake - Alton Brown
Ingredients:
- 1/3 butter
- 1 flour
- 1 butter
- 9 sugar
- 1 eggs
- 1/2 vanilla extract
- 1 kosher salt
- cake flour
Instructions:
1. Preheat oven to 350°F Liberally butter two 9x5 loaf pans, or one 9" tube pan. Add the flour and coat all surfaces (if using loaf pans, simply place one on top of the other and shake vigorously). Discard any excess flour.
2. Warm the butter to 65-70F (about 3 hours at room temperature). Place sugar and butter in the work bowl of a stand mixer fitted with the paddle attachment (placing the butter on top of the sugar helps keep it from flying all over your kitchen). Mix on medium for a full 5 minutes.
3. With the mixer turned down to low, add eggs one at a time, waiting 20-30 seconds after each addition, until the egg is fully incorporated and emulsified before adding the next. Add vanilla and salt.
4. With the mixer still on low, add 1/3 of the flour. Mix until the flour is completely incorporated. Scrape down the sides of the bowl and add the next 1/3 of the flour. When that's fully incorporated, scrape down again and add the last of the flour. When fully incorporated, scrape down a third time, then beat on medium for 30 seconds.
5. Using a scale, pour 2 lbs of batter into each loaf pan (or pour the whole thing into the tube pan). Smooth the top lightly; it doesn't need to be perfect. Bake about 1 hour, until the internal temperature is 210F and the cakes are golden-brown.
6. Place the cakes, in their pans, on a cooling rack for 10 minutes. Remove from pans and place bake on rack for at least another 10 minutes. Store loosely wrapped in a towel at room temperature for up to 3 days, or slice and freeze for up to 3 months. (It's very good toasted, right out of the freezer; one cycle thaws, and another toasts.).
Title: Brown Sugar Pound Cake
Ingredients:
- 1 unsalted butter
- 1 1/2 flour
- 2 flour
- 4 eggs
- 1 brown sugar
- 1 vanilla extract
- 1 1/2 baking powder
- 1/2 salt
Instructions:
1. Heat oven to 350°F Lightly grease and flour a 1 1/2 quart loaf pan and set aside.
2. Whisk eggs together in a bowl; set aside.
3. Cream butter and brown sugar on medium speed until light and fluffy, about 2-4 minutes.
4. Add vanilla and mix until combined.
5. Drizzle in beaten eggs, a little at a time, mixing to incorporate.
6. In a medium bowl mix flour, baking powder and salt.
7. Add flour mixture to butter mixture and mix on low speed, until just mixed.
8. Spread batter evenly into prepared loaf pan.
9. Bake until cake is browned and a toothpick comes out clean-about 1 hour 10 minutes.
10. Remove from oven and let pan cool completely for 1 hour.
11. Run a knife around the inside of the pan and turn out the cake.
12. Let cool and serve.
Title: Favorite Lemon Pudding
Ingredients:
- 3/4 sugar
- 1/4 cornstarch
- 2 1/2 milk
- 3 lemon zest
- 2 salt
- 1/2 fresh lemon juice
- 2 unsalted butter
Instructions:
1. Whisk together the sugar and cornstarch in a medium saucepan; add the milk and whisk until smooth.
2. Add the egg yolks, zest, and salt; cook over medium heat, stirring frequently at first and constantly toward the end, until thickened.
3. Remove the pan from the heat and stir in the lemon juice and butter; pour through a strainer into a large serving bowl or 4 individual serving dishes.
4. Let cool to room temperature; refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set and thoroughly chilled.
5. Serve chilled.
Title: Cranberry Cornmeal Cookies
Ingredients:
- 1 1/2 sugar
- 1 1/2 butter
- 2 eggs
- 2 light corn syrup
- 2 vanilla
- 3 flour
- 1 cornmeal
- 2 baking powder
- 1/2 salt
- 1 1/2 dried sweetened cranberries
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream butter and sugar in a large bowl.
3. Beat at medium speed until creamy.
4. Add eggs, corn syrup and vanilla, beating until well mixed.
5. In a separate bowl, combine flour, cornmeal, baking powder and salt.
6. Add flour mixture to butter mixture, beating on low until well mixed.
7. Fold in cranberries.
8. Shape rounded teaspoons into balls and roll in sugar.
9. Place 1 inch apart on ungreased cookie sheets, flattening slightly.
10. Bake 9 to 13 minutes until edges are lightly browned.
Title: Christmas Sour Cream Cutouts
Ingredients:
- 1 sugar
- 2 eggs
- 1 shortening
- 1 sour cream
- 1 vanilla
- 4 flour
- 1/2 salt
- 1 baking soda
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream together the shortening and the sugar until light and fluffy using whisk or a mixer.
3. Add in the eggs, vanilla and sour cream. Mix until well combined.
4. Add in the dry ingredients, adding the flour bit by bit until the dough comes together but is not crumbly.
5. Chill for at least one hour, but preferably overnight.
6. Bake 8-10 minutes on an ungreased cookie sheet (though you could line with parchment if you wanted to.) Bake until light golden brown.
7. When cooled, ice if desired.
Title: Belva St. Peach Cobbler
Ingredients:
- 1 milk
- 1 self-rising flour
- 1 sugar
- 1/2 butter
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix flour and sugar together.
3. Add milk, mix.
4. Add butter, mix.
5. Pour mixture into 9 x 13 pan.
6. Randomly place peach slices in mixture, without overlapping the peaches.
7. Optional: For extra juice, pour a little of the peach juice over cobbler before cooking.
8. Cook for 40 - 45 minutes.
Title: Peach Nut Squares
Ingredients:
- 1 1/4 Bisquick baking mix
- 2/3 sugar
- 2 butter
- 1/4 sugar
- 4 brown sugar
- 3/4 lemon juice
- 1/4 water
- 3 brown sugar
- 8
- 2
Instructions:
1. Preheat oven to 400°.
2. Make crust: Mix Bisquick, sugar and almonds.
3. Cut in butter until well blended, or mix in food processor.
4. Press into bottom of lightly greased or lined 9"x13" baking pan.
5. Bake for 12-15 minutes, until beginning to brown.
6. Cool slightly.
7. While crust is baking, peel, pit and slice the peaches.
8. Combine with sugar, brown sugar, and lemon juice, and toss to mix.
9. Stir preserves to ensure spreadable consistency. Add a small amount of water if necessary.
10. Spread evenly over warm crust.
11. Arrange peach slices evenly over jam.
12. Combine brown sugar and nuts and sprinkle over top.
13. Return to oven and bake for 30-45 minutes, until edges are browned and bubbly and peaches have begun to soften.
14. Cool and slice into squares.
Title: Old Fashioned Applesauce Cake
Ingredients:
- 1 flour
- 1 baking powder
- 1/2 baking soda
- 2 cinnamon
- 1/2 ginger
- 1/2 reduced-calorie margarine
- 1/4 molasses
- 1/2 egg substitute
- 1 vanilla
- 1 Splenda sugar substitute
- 1/2 unsweetened applesauce
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 8x8 metal pan with cooking spray.
3. In a small bowl, stir together flour, baking soda, baking powder, cinnamon and ginger.
4. Set aside.
5. In a large mixing bowl, beat margarine and molasses with an electric mixer on high for about 1 minute.
6. Add egg substitute and vanilla and blend on high speed for about 30 seconds.
7. Mixture will be very liquid.
8. add Splenda and beat on medium until smooth, about 1 1/2 minutes.
9. Add flour mixture and applesauce and beat on low until mixed, about 45 seconds.
10. Spread batter into prepared pan and Bake 30 minutes.
Title: Peanut Butter Fudge Frosting
Ingredients:
- 3/4 unsalted butter
- 1/2 peanut butter
- 1 salt
- 2 powdered sugar
- 3/4
Instructions:
1. In a bowl, using an electric mixer, beat together peanut butter, butter, and salt until creamy.
2. With mixer on low speed, beat in powdered sugar, ½ cup at a time. Increase speed to medium-high and beat until light and fluffy.
3. Add cocoa powder, beating until very smooth and creamy.
Title: My Favorite Decorator Cake Icing
Ingredients:
- 2 solid shortening
- 1/2 butter
- 2 powdered sugar
- 1 vanilla
- 2 -4 milk
Instructions:
1. Cream together in a stand mixer the butter and Crisco until completely blended. Add the vanilla.
2. Sift in the powdered sugar a little at a time, scraping down the sides of the bowl as you go. Keep sifting and blending until the whole 2 lbs. is incorporated.
3. If the icing is thick and will not spread easily, add 1 tablespoons of milk at a time until desired consistency is achieved.
4. Add food coloring. Blend well.
Title: Cardamom Cake
Ingredients:
- 2 2/3 flour
- 1 ground cardamom
- 2 cinnamon
- 2 cloves
- 2 ginger
- 1 baking soda
- 1/2 salt
- 1 butter
- 2 sugar
- 6 eggs
- 2 sour cream
- confectioners' sugar
Instructions:
1. Sift flour with spices, baking soda and salt. Set aside.
2. In a large mixer bowl, cream the butter; gradually add the sugar and continue to cream umtil light and fluffy.
3. Add eggs one at a time, beating well after each.
4. Stir the flour mixture into the creamed mixture, alternating with sour cream, blending well.
5. Spoon into a greased 3-qt Bundt pan and bake in a 325 degree oven for 1 hour or until done.
6. Cool pan on a wire rack for 10 minutes, then turn cake out of pan and cool completely.
7. Before serving, sprinkle with sifted confectioner's sugar.
Title: Cherry and Vanilla Cake
Ingredients:
- 1 water
- 1/3 eggs
- 1/2 maraschino cherries
- 2 -3 maraschino juice
- 2 vanilla bean
- 3/4
- 1
Instructions:
1. Preheat oven to box directions.
2. Drain the cherries reserving juice; chop cherries in half and reserve.
3. Prepare cake mix according to box directions, adding water and cherry juice to equal the amount of liquid needed for cake mix. (In my case, the amount of water called for on the box was 1 1/4 cup I substituted 3/4 cup cherry juice and 1/2 cup water instead)
4. Fold the cherries and pecans into the cake mix; folding by hand.
5. Pour mix into 2 round cake pans and bake in preheated oven.
6. When cake has completely cooled, frost; serve and keep unused portions in refrigerator.
Title: Grilled Fruit Kabobs
Ingredients:
- 6 plums
- 5 apricots
- 10 pineapple chunks in juice
- 1 pineapple
- 36
Instructions:
1. Preheat an outdoor grill, or preheat a grill pan for 3 to 5 minutes over medium-high heat.
2. Brush the grill rack or pan lightly with vegetable oil.
3. Thread 4 assorted pieces of fruit onto each skewer.
4. Grill the kebabs in batches, turning once, until lightly browned and slightly softened, about 5 minutes.
5. Transfer to a platter and serve with the sweet syrup on the side and/or your choice of ice cream.
Title: Apple Strudel
Ingredients:
- 1 butter
- 2 sliced apples
- 2 apple pie spice
- 1 light brown sugar
- 1/2 cornstarch
- 3
- 1
Instructions:
1. Preheat oven to 375'.
2. Preheat large saute' pan on medium-high for 2-3 minutes.
3. Arrange crust in 8 inch square baking pan (dough will extend up sides of pan); coat pie crust lightly with cooking spray.
4. Add butter to saute pan; swirl to coat.
5. Add remaining ingredients, stirring until cornstarch dissolves.
6. Cook 3 minutes, stirring occasionally, or until mixture thickens.
7. Pour mixture into unbaked pie crust. Bake 30 minutes.
8. Let stand 5 minutes before serving.
9. Top with a scoop of vanilla ice cream if desired.
Title: No Bake Corn Flake Cookies
Ingredients:
- 1 peanut butter
- 1 white corn syrup
- 1 granulated sugar
- 5 1/2
Instructions:
1. In a large sauce pan combine corn syrup and sugar.
2. Bring to a boil and remove from heat.
3. Stir in the peanut butter.
4. Add the corn flakes.
5. Stir until corn flakes are covered with syrup mixture.
6. Drop tablespoons on wax paper.
Title: Healthy Oatmeal Cookies
Ingredients:
- 2 bananas
- 1 flax seed meal
- 1 rolled oats
- 1/2 oats
- 2
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F and grease a cookie sheet with non-stick cooking spray.
2. In a small mixing bowl, completely mash the banana. Stir in the flax egg.
3. Add the remaining ingredients and mix until fully combined.
4. Spoon the cookie dough on the cookie sheet, and gently flatten with the back of a spoon.
5. Bake 13 - 15 minutes, until browned and only slightly tender to the touch. Remove from oven, transfer to a wire rack and cool.
6. Store in a covered container for 2 – 3 days.
Title: Strawberry Lemon Trifle
Ingredients:
- 1 reduced-fat cream cheese
- 8 Cool Whip Lite
- 8 lemon pudding mix
- 1 2% low-fat milk
- 1 lemon
- 1 fresh strawberries
- 1
Instructions:
1. With a hand mixer whip cream cheese.
2. Stir in pudding mix.
3. Gradually stir in lemon juice, lemon zest and milk, mixing until well combined.
4. Arrange 1/3 pound cake in bottom of trifle dish.
5. Spoon 1/3 pudding mixture evenly over cake.
6. Layer 1/3 strawberries over pudding mixture. (I use my Pampered Chef egg slicer on the strawberries--it makes quick work!).
7. Spoon 1/3 coolwhip over strawberries.
8. Repeat, making 2 more layesr.
9. Refrigerate several hours or over night.
10. Store in refrigerator.
Title: Tangerine Cupcakes
Ingredients:
- 2 1/4 flour
- 1 1/2 sugar
- 1 baking powder
- 1 salt
- 1/3 canola oil
- 3/4 buttermilk
- 1 1/2 vanilla extract
- 1 tangerine zest
- 1/4 tangerine juice
- 1 egg
- 1/3 butter
- 3 1/2 icing sugar
- 1 vanilla extract
- 1 tangerine zest
- 1 -2 tangerine juice
- 3
Instructions:
1. Preheat Oven 375 Degrees Fahrenheit, Line muffin tin with 18 cups.
2. Mix flour, 1 cup of the sugar, baking powder, and salt in a large bowl.
3. Make well in the centre and add oil, buttermilk, vanilla, and tangerine zest (1 Tbsp). Beat one minute.
4. Add tangerine juice (1/4 cup) and egg yolks and beat another minute.
5. In a separate bowl, using clean beaters, whip egg whites until foamy.
6. Gradually pour in remaining 1/2 cup of sugar and whip until whites hold stiff peak.
7. Fold whites gently into batter and spoon into muffin cups.
8. Bake 15 minutes, until cupcakes spring back when pressed. Cool completely.
9. Icing:.
10. Beat butter until fluffy.
11. On low speed, beat in icing sugar until smooth.
12. Beat in Vanilla (1 tsp), tangerine zest (1 Tbsp), and tangerine juice (1-2 Tbsp).
13. If icing is too thin, add more sugar.
14. Spread onto cupcakes, garnish with sprinkles.
Title: Whole Wheat Buttermilk Rusks
Ingredients:
- 1 margarine
- 500 buttermilk
- 500 sugar
- 2 baking powder
- 3
Instructions:
1. Mix flour, baking powder and sugar.
2. Melt margarine and beat in buttermilk until creamy.
3. Add to dry ingredients and mix well.
4. Press into greased baking sheet, pressing until it reaches all the edges and corners.
5. Bake at 180°C for 45 minutes.
6. Cut into fingers and spread out onto 2 baking trays.
7. Dry in a 100°C oven for 1 1/2-2 hours.
8. YUM!
Title: Chocolate Peanut Butter Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 pure vanilla extract
- 1 1/3 butter
- 2 1/2 roasted peanuts
- 10
- 2
- 1
- 2/3
Instructions:
1. Prepare cake mix according to package directions and cool completely.
2. Meanwhile, combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan over low heat.
3. Cook, stirring constantly until morsels melt and mixture is smooth.
4. Remove from heat and stir in extract.
5. Cool 25 minutes.
6. Beat remaining 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form.
7. Stir 1/3 of whipped cream into peanut butter mixture.
8. Fold in remaining whipped cream.
9. Bring remaining 1/2 cup of whipping cream and 1 tablespoon of butter to a boil in a small saucepan.
10. Add chocolate morsels, remove from heat and let stand 5 minutes.
11. Stir until morsels melt and mixture is smooth.
12. Cut cooled cake into cubes.
13. Layer 8 parfait glasses evenly with two-thirds peanut butter mixture, cake cubes, and half of the chocolate mixture.
14. Sprinkle with chopped peanuts and serve chilled.
Title: Chocolate Lover's Dream Cake
Ingredients:
- 1 chocolate milk
- 1/2 butter
- 1/3 margarine
- 3 eggs
- 1 sour cream
- 1 instant chocolate fudge pudding
- 1 butter
- 3/4 margarine
- 3 light corn syrup
- 3 water
- 1 1/2
Instructions:
1. Heat oven to 350degrees. Generously spray a 12 cup fluted tube cake pan(bundt) with baking spray with flour. In a large bowl mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with a spoon until well blended. Stir in the chocolate chips and then spoon the batter into the pan. The batter will be very thick.
2. Bake 55 to 65 minutes or until the top springs back when touched lightly in the center. Cool in the pan for 10 minutes. Turn it out onto a heatproof serving platter or onto a cooling rack and cool completely.
3. In a 3 quart saucepan heat the glaze ingredients over low heat. Stir frequently until the chocolate chips are melted and the mixture is smooth. Drizzle the warm glaze over the cake. Store loosely covered at room temperature.
Title: Healthy Sugar Free Chocolate Cake
Ingredients:
- 1 1/4 honey
- 1 3/4 whole wheat flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1/2 soymilk
- 1/2 applesauce
- 2 vanilla extract
- 1/2 boiling water
- 2 olive oil
Instructions:
1. DIRECTIONS.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
3. In a large bowl, stir together the honey, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
4. Bake 50 minutes to an hour in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Title: Aunt Natalies Date Cake
Ingredients:
- 1 1/2 boiling water
- 1 baking soda
- 1 dates
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 3/4 flour
- 1/4 salt
- 3/4 baking soda
- 1 chocolate chips
- 1/2 brown sugar
- 1/2 walnuts
Instructions:
1. boil dates, take off stove, add baking soda, let stand to cool.
2. cream together, shortening,sugar,eggs,add cooled date mixture.
3. sift together,flour,salt,soda,mix all of the above and spread into a 9x11 pan.
4. pour over and push into the batter,walnuts,brown sugar,chocolate chips.
5. bake at 350 for 35 minutes, check after 30 minutes.
Title: "Skinny" Oatmeal Walnut Raisin Cookies
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 2 unsalted butter
- 1/2 sugar
- 1 egg
- 1/2 pure maple syrup
- 1/4 unsweetened applesauce
- 1/2 vanilla extract
- 2 rolled oats
- 1/2 raisins
- 1/3 walnuts
Instructions:
1. Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
3. In a large bowl, with a mixer, cream together the butter and the sugar on medium speed. Add the egg, followed by the maple syrup, apple sauce and vanilla extract.
4. Working by hand with a spatula, stir in the dry ingredients until just combined and no streaks of flour remain; stir in the oats, raisins and chopped walnuts.
5. Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 12 - 15 minutes, or until cookies become light brown at the edges.
6. Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.