lumicero/recipes-ing2inst huggingface dataset:
Title: Iron Skillet Blackberry Cobbler
Ingredients:
- 3 flour
- 1/4 salt
- 1 butter
- 3/4 cold water
- 1 butter
- 1/2 flour
- 1 sugar
- 4 -5 blueberries
- sugar
Instructions:
1. For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.
2. Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
3. Roll piecrust to 1/4 inch thickness.
4. Fit into a 10-inch cast iron skillet.
5. Trim excess pastry along edges, reserving trimmings.
6. Prick bottom and sides of piecrust with a fork.
7. Bake at 375 degrees for 8 minutes.
8. Remove from oven; set aside.
9. Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.
10. Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.
11. Sprinkle with 1/3 flour mixture.
12. Top with 1/3 of pastry trimmings.
13. Repeat layers twice.
14. Sprinkle with additional sugar.
15. Bake at 375 degrees for 50 minutes or until crust is lightly browned.
Title: Pineapple Upsidedown Cake Skillet
Ingredients:
- 8 pineapple rings
- 8 maraschino cherries
- 1/2 butter
- 1 brown sugar
- 18 eggs
- 3 water
- 1/2
- 1 1/4
Instructions:
1. Preheat your oven to 325 degrees.
2. Combine the cake mix, eggs, oil and water in a large mixing bowl and beat till batter is smooth and even.
3. In a large cast iron skillet oven medium high heat, melt the stick of butter. Once bubbly turn off heat and add the brown sugar and mix till well blended.
4. Place your pineapple rings evenly in the sugar/butter fallowed by a cherry fr inside each ring.
5. Pour the cake batter over the rings and cherries and place in the oven for 40 -45 minutes. Insert a tooth pick to check if the cake is done. A clean toothpick indicates a ready cake.
6. Allow the skillet to cool for 10 minutes before removing the cake. If you wait too long the cake may stick and wont come out clean and pretty.
7. With a large round platter face down over the skillet hold the plate and skillet firmly and flip them so the plate is down and the skillet is on top. Carefully lift the skillet away from the plate.
8. Let the cake stand a few hours before serving, garnish with a dollop of whipped cream and enjoy :).
Title: Austrian Chocolate Walnut Bars
Ingredients:
- 1 butter
- 1/2 brown sugar
- 2 1/2 all-purpose flour
- 2/3 eggs
- 4 brown sugar
- 1 1/2 vanilla
- 1/4 salt
- 2 walnuts
- 1 bittersweet chocolate
- 3 butter
- 8 corn syrup
- 3 rum
- 1 walnut halves
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease a 13x9x2-inch baking pan; set aside.
3. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds.
4. Add the 1/2 cup brown sugar. Beat until combined, scraping side of bowl occasionally.
5. Gradually add flour, beating on low speed just until combined (mixture will look slightly dry).
6. Press mixture into prepared pan. Bake in the preheated oven for 10 minutes.
7. Carefully spread preserves over hot crust.
8. In another large bowl, beat eggs on medium-high speed for 3 minutes. Add the 1-1/2 cups brown sugar, the cocoa powder, vanilla, and salt.
9. Beat on low speed for 3 minutes.
10. Gradually add the finely ground walnuts, beating just until combined.
11. Carefully spread chocolate mixture evenly over preserves.
12. Bake about 30 minutes or until set.
13. Cool completely in pan on a wire rack.
14. Icing:.
15. In a medium heavy saucepan, combine bittersweet chocolate and the 3 tablespoons butter.
16. Cook and stir over low heat until melted. Stir in corn syrup and rum.
17. Spread icing over cooled uncut cookies.
18. If desired, top with the walnut halves.
19. Let stand for 1 to 2 hours or until chocolate is set.
20. Using a sharp knife, loosen edges of cookies from sides of pan.
21. Cut into bars.
Title: Blueberry Peach Cobbler
Ingredients:
- 1 1/2 flour
- 1 sugar
- 3 baking powder
- 1/2 salt
- 1 skim milk
- 1 blueberries
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a bowl, combine the flour, sugar, baking powder and salt.
3. Add milk and mix well.
4. Lightly spray casserole dish with nonstick cooking spray and pour batter into dish.
5. Pour fruit ontop of batter.
6. Bake 1 hour until golden brown and set.
7. Delicious hot or cold.
Title: Mocha Cutouts
Ingredients:
- 1/2 butter
- 1/2 light brown sugar
- 2 instant espresso powder
- 2 cocoa powder
- 1 salt
- 1 all-purpose flour
- 1 1/2 shortening
- 3/4
- 1
Instructions:
1. In a bowl, beat butter on medium speed for 30 seconds; add in brown sugar, espresso powder, cocoa powder, and salt; beat until combined, scraping sides of bowl occasionally.
2. Beat in egg yolk and coffee liqueur.
3. Beat in as much of the flour as you can with the mixer; stir in remaining flour.
4. Divide dough in half; chill if necessary, until easy to handle.
5. Preheat oven to 350°.
6. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick.
7. Using 2 1/2- to 3-inch desired-shape cookie cutters, cut out dough.
8. Place cutouts 1 inch apart on an ungreased cookie sheet.
9. Bake about 12 minutes or until bottoms are light brown; let stand for 1 minute on cookie sheet.
10. Transfer to a wire rack and let cool.
11. In a small saucepan, heat and stir chocolate pieces and shortening over med-low heat until smooth.
12. Dip cooled cookies partway into chocolate mixture; let stand until chocolate sets.
13. To store--layer cookies between waxed paper in an airtight container; cover.
14. Store at room temperature for up to 1 week or freeze undipped cookies for up to 3 months; thaw cookies; dip in chocolate mixture.
Title: Baileys Caramel Buttercream Frosting
Ingredients:
- 3 eggs
- 4 water
- 1/2 sugar
- 2 butter
- 3 salt
- 1/2
- 4
Instructions:
1. Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes.
2. In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234 and 240F on a candy thermometer.
3. Immediately transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar mixture to the egg mixture., mixing on low speed the entire time.
4. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on medium after each addition.
5. Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes. Stir in the salt and Irish Cream.
Title: Healthy Oatmeal Cookies
Ingredients:
- 1 whole wheat flour
- 1 1/2 rolled oats
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2 honey
- 1/2 olive oil
- 1 molasses
- 1 egg
- 1 vanilla
- 1/2 raisins
- 1/2 walnuts
Instructions:
1. In a large bowl, mix all the dry ingredients together.
2. In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
3. Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
4. COOL the mix for 20 minutes in the fridge.
5. Preheat the oven to 335°F (lower temperature due to the honey in the recipe which will burn more easily).
6. Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
7. Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.
Title: Blueberry Buckle
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 salt
- 1/4 butter
- 3/4 sugar
- 1 egg
- 1/2 milk
- 2 fresh blueberries
- 1/2 sugar
- 1/3 flour
- 1/2 ground cinnamon
- 1/4 butter
- 2 sugar
Instructions:
1. Stir together first three ingredients. In another bowl, beat the next two ingredients with a mixer until combined. Add egg and beat till fluffy.
2. Alternately add the flour mix and milk to the egg mix, beating on low after each addition until just combined. Batter will be a little thick. Gently fold in blueberries.
3. Spread into a greased 9x9 pan.
4. For the topping, mix the sugar, flour, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle over batter, and sprinkle 2 t sugar over that.
5. Bake at 350 degrees for 40-45 minutes until toothpick comes out clean from the middle. Serve with whipped cream.
Title: Cinnamon Bun Bread Pudding
Ingredients:
- 7 -8 eggs
- 3 white sugar
- 4 light brown sugar
- 1/2 vanilla extract
- 1/2 ground cinnamon
- 1 white sugar
- 1/2 light brown sugar
- 1/4 salted butter
- 1/4 ground cinnamon
- 2
- 1/2
Instructions:
1. Preheat the oven to 325°F Spray an 8-inch square pan with nonstick spray.
2. To prepare the pudding, place the bread cubes in the prepared pan. In a medium bowl, whisk together the milk, eggs, sugars, vanilla and cinnamon. Pour over the bread cubes in the pan.
3. To prepare the topping, in a medium bowl, combine the topping ingredients. Crumble the topping over the top of the pudding.
4. Bake for 45 to 55 minutes, or until the custard is set, a knife inserted into the center of the pudding should come out fairly clean and the top is beginning to brown. Let the pudding cool for 15 minutes. Slice and serve warm.
5. Change it up : Classic cinnamon buns often contain nuts and/or raisins. Sprinkle nuts or raisins into the bread pudding if you'd like.
Title: Berry Trifle
Ingredients:
- 1 cream cheese
- 2 powdered sugar
- 4 -7 sour cream
- 1 vanilla extract
- 1 1/2 berries
- 1/4
- 1
- 2
Instructions:
1. Cube angel food cake with a serrated knife. It's easier if you handle the knife lightly so you don't crush the cake.
2. Cream together the cream cheese, powdered sugar, 1/2 teaspoon vanilla extract and almond flavoring.
3. Add the sour cream to the cream cheese mixture and blend thoroughly.
4. In a separate bowl add 4 tablespoons powdered sugar to the whipping cream. Whip until soft peaks form. This step works best if you chill the whisk and metal bowl ahead of time.
5. Mix the whipped cream into the cream cheese mixture until thoroughly combined.
6. Clean and rough chop the fruit as is necessary. Mix it with 3 tablespoons powdered sugar or to taste.
7. Layer angel food cake with cream cheese "fluff" and berries or fruit.
Title: Apple Banana Cake
Ingredients:
- 4 apples
- 2 bananas
- 1 vanilla
- 1/2 eggs
- 2 walnuts
- 1/2 pecans
- 2 all-purpose flour
- 2 sugar
- 2 baking soda
- 1 salt
- 2 cinnamon
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine all the wet ingredients in large bowl and mix well.
3. Combine dry ingredients in a separate bowl and mix well.
4. Add dry to wet ingredients and mix thoroughly.
5. Pour into an UNgreased 9"x13" pan.
6. Bake for 1 hour.
Title: Super Sized Butter Pecan Meltaways
Ingredients:
- 2 unbleached all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 1 unsalted butter
- 1/2 powdered sugar
- 2 vanilla extract
- 1 1/2 pecans
- 3 powdered sugar
Instructions:
1. sift the flour, baking powder, salt and cinnamon into a medium bowl and set aside.
2. in a large bowl, using an electric mixer on medium speed, beat the butter, 1/2 cup of powdered sugar, and vanilla until smoothly blended -- about 1 minute.
3. stop the mixer and scrape down the sides of the bowl as needed during mixing.
4. on low speed, add the flour mixture, mixing just until it is incorporated and the dough looks smooth -- mix in the pecans until thoroughly blended.
5. form this dough into a 6x 21/2" x 2 1/2" block. wrap in plastic wrap and refrigerate for at least 3 hours or overnight, until it is cold and firm.
6. position a rack in the middle of the oven.
7. preheat the oven to 325*.
8. line two baking sheets with parchment paper.
9. unwrap the cold dough.
10. use a large sharp knife to cut the dough into eighteen 1/3" slices.
11. place the cookies 1" apart on the prepared baking sheet.these cookies do not spread a lot.
12. bake one sheet at a time until the edges and bottoms are lightly browned, about 23 minutes.
13. cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool completely.
14. push the cookies close together on the rack.
15. sift the 3 tbls powdered sugar over the tops to coat them lightly but evenly.
16. the cookies can be stoed in a tightly covered container at room temperature for up to 3 days.
Title: Quick Chocolate Crinkles
Ingredients:
- 1 Cool Whip
- 1 powdered sugar
Instructions:
1. Mix together by hand the mix and cool whip.
2. DOUGH WILL BE VERY THICK AND STICKY.
3. Drop by large teaspoons in powdered sugar.
4. (I always use a spoon and a knife and a cereal type bowl with powdered sugar fairly deep) Roll into balls covering with the sugar.
5. Place on cookie sheet.
6. Bake at 350°F for 10 minutes.
7. Watch carefully you want them to be loose looking.
8. Don't over bake.
9. Cool slightly before removing from cookie sheet.
Title: Ice Cream Party Loaf
Ingredients:
- 1 chocolate ice cream
- 1 strawberry ice cream
- 1 sugar
- 1 maraschino cherry
- 1/4
Instructions:
1. Preheat over to 350.
2. Prepare cake as directed,b ut bake in a 9x5x3 inch loaf pan.
3. Bake 55-60 minutes or until done with a toothpick.
4. Cool 20 minutes then remove from pan.
5. When completely cool, split into 3 layers using long serrated knife.
6. Spread softened chocolate ice cream between bottom and middle layers.
7. Spread softened strawberry ice cream between middle and top layers.
8. Freeze until ice cream is hard.
9. Whip cream until stiff then add sugar.
10. Spread on sides and top of loaf.
11. Garnish with cherries.
12. Serve at once or stor in freezer up to 4 weeks.
Title: Apple Crisp
Ingredients:
- 1 water
- 1/2 flour
- 1 1/2 butter
- 1 margarine
- 1 cinnamon
- sugar
- nutmeg
Instructions:
1. Preheat oven to 350 degrees.
2. Slice apples into a square baking dish.
3. Add water to apples.
4. In a small bowl mix flour, sugar, butter and spices.
5. Blend until crumbly. Sprinkle evenly over apples.
6. Bake at 350 degrees for 30-40 minutes.
Title: Cutie Cobbler
Ingredients:
- 4 mandarin oranges
- 1 1/2 sugar
- 1 cinnamon
- 1/2 vanilla
- 1/2 butter
- 1 flour
- 1 quick oats
- 1/4 brown sugar
- 4 baking powder
- 1/2 salt
- 1 1/2 milk
Instructions:
1. Preheat oven to 350.
2. In a dutch oven or casserole dish, melt butter and set aside.
3. Combine fruit, sugar, cinnamon, and vanilla in a large bowl and stir until all the oranges are coated. Set aside.
4. Combine flour, oats, brown sugar, baking powder, salt and milk. Mix well.
5. Pour flour mixture over melted butter.
6. Pour fruit on top.
7. Bake 45-60 minutes until golden brown.
Title: Chocolate Chip Peanut Butter Squares
Ingredients:
- 1 1/2 powdered sugar
- 1 1/2 creamy peanut butter
- 1 1/2 vanilla
- 1
Instructions:
1. Heat oven to 350 degrees.
2. In a medium bowl combine powdered sugar, peanut butter and vanilla; mix well.
3. Remove cookie dough from wrapper.
4. With floured hands, press half of dough in bottom of ungreased 8 x 8 inch or 9 x 9 inch square pan.
5. Press peanut butter mixture evenly over dough.
6. Crumble and sprinkle remaining half of cookie dough over peanut butter mixture layer.
7. Carefully spread crumbled dough as evenly as possible.
8. Bake for 30 to 35 minutes or until golden brown and firm to touch.
9. Cool 30 minutes and then refrigerate 1 hour until chilled.
10. Cut into bars and serve chilled or at room temperature.
11. Inactive prep time is 1-1/2 hours to cool bars.
Title: Wheaties Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 2 coconut
- 2 flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 vanilla
- 2
Instructions:
1. Preheat oven to 375 degrees F.
2. Cream butter and sugars.
3. Add eggs, then coconut.
4. Sift dry ingredients together, then add to mixture.
5. Blend in vanilla, then Wheaties.
6. Roll into walnut size balls.
7. Place on cookie sheet.
8. Bake for 10 minutes.
Title: Greek Loukamades
Ingredients:
- 2 active dry yeast
- 4 water
- 8 milk
- 1/4 sugar
- 1 salt
- 2 eggs
- 1/2 unsalted butter
- 3 flour
- 8 honey
- ground cinnamon
Instructions:
1. In a small bowl sprinkle yeast over the warm water and let stand to soften (about 5 minutes).
2. Meanwhile, pour milk into a large bowl and add sugar and salt.
3. Stir in yeast mixture and eggs; add butter and beat well.
4. Slowly add 3 cups flour, beating continuously until batter is smooth, sticky, and thick.
5. Add more flour as needed to arrive at correct consistency.
6. Cover bowl with a tea towel and let dough rise in a warm place until doubled in bulk (2 to 3 hours).
7. In a medium saucepan pour oil to a depth of 3 or 4 inches and heat to 360 degrees.
8. While oil is heating, pour some honey into a small saucepan and place over very low heat to warm.
9. Stir batter well.
10. Drop batter from a tablespoon into hot oil and cook, turning spoonfuls in oil, until batter puffs and is golden brown on all sides (about 2 minutes).
11. Remove with a slotted utensil to paper towels to drain briefly, then arrange a layer of the puffs on a platter.
12. Drizzle with warm honey, dust with cinnamon, and top with a second layer of puffs.
13. Continue in this manner until all the puffs are layered and dressed.
14. Serve at once.
Title: Warm Molten Chocolate Cakes
Ingredients:
- 5 bittersweet chocolate
- 1/4 butter
- 1 brandy
- 2 eggs
- 2 sugar
- 5 vanilla extract
- 1 instant espresso powder
- 1 1/2 salt
- 1 all-purpose flour
- 1 powdered sugar
- 1/2 strawberry coulis recipe
Instructions:
1. Generously butter four 3/4-cup custard cups. Arrange on baking sheet.
2. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.
3. Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes.
4. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate.
5. Let stand at room temperature 30 minutes before baking.).
6. Preheat oven to 400°F Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 11 - 15 minutes (watch carefully the last few minutes.each oven is different). Cool cakes 5 minutes.
7. Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm ~ or ~ sprinkle with powder sugar and strawberry coulis.
Title: Pink Lemonade Cupcakes
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1 salt
- 1/2 granulated sugar
- 1/4 canola oil
- 2 buttermilk
- 1/3 icing sugar
- 1/4 unsalted butter
- 3 salt
- 1 1/2
- 1/2
- 1
- 1/4
- 2
- 1
- 3
Instructions:
1. Pre heat oven to 350°F.
2. In a small bowl, mix together flour, baking powder, baking soda and salt.
3. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth.
4. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
5. Add enough food colouring to turn batter light pink.
6. Scoop batter into paper lined muffin pans.
7. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
8. Let cool in pan on rack for 10 minutes.
9. Remove cupcakes from pan and let cool completely on rack.
10. To make the frosting: In a bowl, using and electric mixer on low speed, beat together sugar, butter and salt until creamy.
11. Increase speed to high and beat until light and fluffy.
12. Add lemonade concentrate, lemon extract, beat 1 minute.
13. Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
14. Pipe or spoon frosting onto completely cooled cupcakes.
Title: My Favorite Cooking Light Carrot Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/3 granulated sugar
- 1/2 sweetened flaked coconut
- 1/3 pecans
- 2 baking soda
- 1 salt
- 2 ground cinnamon
- 3 canola oil
- 2 eggs
- 2 carrots
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
3. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.
Title: Steamed Treacle Sponge Pudding
Ingredients:
- 3 golden syrup
- 175 self rising flour
- 1 baking powder
- 175 butter
- 3 eggs
- 175 brown sugar
- 1 black treacle
- 3 golden syrup
- custard
- creme fraiche
Instructions:
1. Grease the bowl, and foil.
2. Get your steamer prepared and start it heating.
3. Put 3 Tbsp golden syrup in bottom of bowl.
4. In a large bowl, sift flour and baking powder into it.
5. Add butter, eggs, sugar and black treacle. Beat for 2 minutes with a hand mixer.
6. Spoon mixture into greased bowl and level with the back of your spoon.
7. To serve loosen pudding with a knife and invert onto a warm plate. Pour Extra 3 Tbsp golden syrup over top and serve with custard or creme' fraiche.
Title: Deep Chocolate Cake
Ingredients:
- 8 buttermilk
- 1 baking soda
- 1/2 flour
- 2 vanilla
- 2 1/2 sugar
- 2 butter
- 2 eggs
- 1 pecans
- 4
- 1
Instructions:
1. Melt candy and syrup, until smooth, add vanilla and cool.
2. Cream butter and sugar, add eggs and chocolate. mix baking soda and flour together and add alternately with the buttermilk.
3. Add nuts. pour into prepared large bundt pan.
4. Bake at 350°F for 1 1/2 hours. toothpick comes out clean, its done.
Title: Chocolate Ginger Spelt Mix in the Pan Cake
Ingredients:
- 4 white flour
- 3 brown sugar
- 1 ground allspice
- 1 1/2 baking soda
- 1 salt
- 1/2 crystallized ginger
- 1/3 chocolate chips
- 1/3 water
- 1/2 applesauce
- 1/2 vinegar
- 1/3
- 1
Instructions:
1. Heat oven to 350°F.
2. Measure all the dry ingredients (flour, brown sugar, baking soda, allspice, salt, ginger, and chocolate chips) into an 8-inch UNGREASED square pan. Use a whisk to mix all the dry ingredients together.
3. Pour the wet ingredients (water, applesauce, oil, and vinegar) into the flour mixture and stir until all the ingredients are thoroughly mixed together, but do not beat or over-mix.
4. Bake for approximately 35 minutes or until a toothpick or knife inserted in the center of the cake comes out clean. Serve plain or dust with powdered sugar.