lumicero/recipes-ing2inst huggingface dataset:
Title: Peach Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 ground nutmeg
- 1/4 salt
- 1 1/4 granulated sugar
- 1/2 unsalted butter
- 3 eggs
- 1 vanilla
- 2 orange zest
- 3/4 milk
- 2 nectarines
Instructions:
1. In a small bowl, mix together flour, baking powder, nutmeg and salt.
2. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.
3. Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Title: Awesome Apple Fritters
Ingredients:
- 1/2 sugar
- 1 egg
- 1 milk
- 1/2 vanilla
- 1 1/2 apples
- 1 cinnamon
- 1/2 nutmeg
- 2 self rising flour
- confectioners' sugar
- sugar
Instructions:
1. Blend sugar with beaten egg. Add milk and vanilla.
2. Stir in apples. Mix cinnamon and nutmeg with flour. Lightly fold in flour mixture just until blended. Do not overstir.
3. Drop by small spoonfuls into hot oil on low to medium heat. Fry until light brown on both sides.
4. Place on paper towels.
5. If desired, sprinkle with confectioners' sugar or a mixture of half sugar and half cinnamon while hot.
6. Skin may be left on chopped apples.
Title: Baker Almond Crescents
Ingredients:
- 1 butter
- 1/3 sugar
- 1 all-purpose flour
- 1 confectioners' sugar
- 2
Instructions:
1. Beat butter and sugar in large bowl with electric mixer until light and fluffy.
2. Beat in almond extract and almond filling until well blended. Make sure you use almond filling and not almond paste.
3. Stir in flour with wooden spoon to make a stiff dough.
4. Cover and refrigerate for 4 hours or until dough is no longer sticky.
5. Preheat oven to 325°.
6. Dust hands with flour and shape teaspoonfuls of dough into small cresent shapes about 2-1/2" long. Place on ungreased baking sheets about 1-1/2" apart.
7. Bake 15 to 20 minutes or until cookies are firm and lightly browned. Cool on baking sheets about 1 minute. Remove from baking sheet and cool on a rack.
8. Dust with confectioners sugar while cookies are still warm.
9. Time to prepare includes refrigerator time.
Title: Fresno Pudding
Ingredients:
- 1 flour
- 2/3 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1 raisins
- 1/2 milk
- 2 water
- 1 brown sugar
- 2 butter
Instructions:
1. Mix flour, white sugar, baking powder, salt and raisins.
2. Stir in 1/2 cup milk, just until batter is moistened. Spread batter in a greased 9" x 9" square baking dish.
3. In microwave, heat 2 cups water, 1 cup brown sugar and 2 tbsp butter. Stir and pour gently over batter.
4. Bake at 350 degrees for 35 to 40 minutes. When it comes out of the oven, the cake is floating on the sauce. Cut and serve the cake then spoon some sauce over top. Serve warm.
Title: Cheese Cookies
Ingredients:
- 1 egg
- 1 butter
- 1/2 eggs
- 2 cream cheese
- 8 confectioners' sugar
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9"x13" pan.
3. Mix together the first three ingredients. Do not use a mixer.
4. Pour mixture into pan.
5. Spread out evenly on bottom of pan with your hands.
6. Make sure that the mixture is even, and packed pretty firm on the bottom of the pan.
7. Set pan aside.
8. Soften your 8 oz. cream cheese in the microwave. (I soften mine at 50% power for 30 seconds.).
9. Using a mixer, combine the softened cream cheese, eggs, and confectioners sugar. (Gradually adding in the sugar so that it is easier to mix).
10. Beat until smooth.
11. Pour this mixture over the top of the crust already inside the pan.
12. Bake in oven for 40-45 minutes.
13. Sprinkle top with confectioners sugar.
Title: Amaretto Bread Pudding
Ingredients:
- 1 half-and-half
- 1 butter
- 2 eggs
- 3 sugar
- 1 1/2 golden raisin
- 2 butter
- 3/4 powdered sugar
- 3/4 egg
- 1/2 amaretto liqueur
- 1
- 1/4
Instructions:
1. Cook's note: When not using the Amaretto sauce, add 4 tablespoons of Amaretto liqueur to the bread mixture.
2. Preliminaries: Break the bread into small pieces and place in a medium bowl.
3. Cover with the half-and-half.
4. Cover the bowl and let stand for 1 hour.
5. Grease a 9-by-13-inch baking dish with the butter.
6. Preheat the oven to 325 degrees.
7. In a small bowl beat together the eggs, sugar, and almond extract.
8. Stir the mixture into the bread and milk.
9. Gently fold in the raisins and almonds, if desired.
10. Spread the mixture evenly in the prepared dish.
11. Bake 50 minutes, until golden.
12. Remove and cool.
13. Sauce: In the top of a double boiler over simmering water, combine butter and sugar.
14. Stir constantly until the sugar is dissolved and the mixture is very hot.
15. Remove from the heat and whisk in the egg.
16. Continue whisking untiln the sauce has come to room temperature.
17. Add the liqueur.
Title: Pumpkin Bundt Cake
Ingredients:
- 1 sugar
- 3/4 pumpkin
- 1/2 water
- 1 cinnamon
- 1/4 eggs
- 1
- 4
Instructions:
1. Preheat oven 350 degrees.
2. Lightly grease bundt pan.
3. Mix all ingredients until well blended.
4. Pour into greased bundt pan.
5. Bake for 45 minutes or until toothpick inserted comes out clean.
6. Let set until cool.
7. Put onto a cake plate.
8. Put a glaze if you like on top of cake.
Title: Carrot Oat Cake
Ingredients:
- 1 quick oats
- 1/2 skim milk
- 2 1/2 all-purpose flour
- 1 brown sugar
- 1 baking powder
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/4 salt
- 1 1/2 carrots
- 1/2 raisins
- 1 crushed pineapple
- 4 applesauce
- 1/4 vanilla
- 1 fat free cream cheese
- 8 brown sugar
- 1 vanilla
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray an 8-inch round cake pan with nonstick cooking spray.
3. Combine oats and milk, mix well and set aside.
4. In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt and mix well.
5. Stir in carrots and raisins.
6. Combine oat mixture, pineapple (including juice), egg whites, applesauce and vanilla and mix well.
7. Add to dry ingredients and mix just until dry ingredients are moistened.
8. Pour into prepared pan.
9. Bake 50-60 minutes or until an inserted toothpick comes out clean.
10. Cool 10 minutes, remove from pan and then cool completely.
11. Combine all cream cheese frosting ingredients and beat together until smooth.
12. Frosting should be refrigerated.
Title: Shabbat Mandarin Marble Loaf (Jewish)
Ingredients:
- 4 cocoa powder
- 3 granulated sugar
- 1 eggs
- 2 1/4 vanilla extract
- 5 water
- 4 orange
- 1/4 all-purpose flour
- 1 baking soda
- 1 baking powder
- 3 1/4 salt
- 1/2 powdered sugar
- 3 1/2 orange
- 1/2
- 1
- 5
- 1
Instructions:
1. Preheat oven to 350 degrees F & generously grease a 10-inch tube pan, then line the bottom of the pan with parchment paper.
2. FOR THE CHOCOLATE PASTE: In a small bowl carefully blend together the cocoa & warm vegetable oil, adding a drop or more of the oil IF the mixture seems too stiff to stir easily. Set aside.
3. FOR THE CAKE: In a large bowl, blend together the oil & sugar until light & fluffy, scraping down the side of the bowl often, then blend in the eggs, vanilla, water, orange juice & zest.
4. In a separate bowl, whisk together the flour, baking soda, baking powder & salt, then add this dry mixture to the wet ingredients.
5. Take 1/3 of the batter & place it in a smaller bowl, stirring the chocolate paste into this smaller portion to make a chocolate batter.
6. To this chocolate batter add the mini chocolate chips, then spoon alternating portions of the white & the chocolate batter into the prepared tube pan.
7. Bake the cake for 55-60 minutes, or until lightly browned on top & it springs back when lightly pressed on top.
8. Cool in the pan for 15-20 minutes before inverting onto a wire rack to cool another 20-30 minutes.
9. FOR THE ORANGE GLAZE: Stir together the powdered sugar & OJ to make a thick but pourable sauce, Drizzle this over the top of the cooled cake. Garnish with the long shreds of orange zest, if desired.
Title: Lemon-Chamomile Cream Pie
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 all-purpose flour
- 3/4 cornmeal
- 3/4 salt
- 3/4 sugar
- 1/4 unsalted butter
- 3 cornstarch
- 12 salt
- 1/4 eggs
- 4 lemon zest
- 1 1/2 fresh lemon juice
- 1/4 unsalted butter
- 4 pure vanilla extract
- 1/2 cream of tartar
- 1/4
- 1
Instructions:
1. CORNMEAL DOUGH:.
2. Pulse flour, cornmeal, salt and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow steady stream until dough just begins to hold together, no longer than 30 seconds.
3. Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour or up to 2 days. Dough can be frozen for up to 2 months. Thaw in the refrigerator before using.
4. On a lightly floured work surface, roll cornmeal dough to 1/8 thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Llightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
5. Preheat oven to 375°F Line dough with parchment, and fill with pie weights, or dried beans. Bake until edges begin to turn gold, 15-18 minutes. Carefully remove weights and parchment. Bake until crust is golden brown, 12-18 minutes. Let cool completely on a wire rack. Cornmenal crust can be stored overnight.
6. FILLING:.
7. Bring milk to a boil in a medium saucepan and remove from heat. Add teabags, cover, and steep for 5 minutes. Strain through a fine sieve, pressing on tea bags to extract liquid. Discard tea bags.
8. Combine cornstarch, 1 cup sugar, and 1/4 teaspoons salt in a medium saucepan. Whisk in milk mixture. Set over medium-high heat and cook, stirring occasdionally, until bubbling and thick, about 7 minutes, totally, about 2 minutes after it comes to a boil.
9. Whisk yolks in a medium bowl until combined. Pour in milk mixture, in a slow, steady stream, whisking until it is complretely incorprated. Return mixture to the saucepan. Cook over medium heat, stirring constantly, until it returns to a boil, about 1-2 minutes.
10. Rremove from heat, and stir in lemon zest and juice. Add butter, 1 tablespoons at a time, whisking until the butter melts before adding the next piece. Let custard cool in the saucepan on a wire rack, whisking occasionally, for about 10 minutes.
11. Pour custard into cornmeal crust. press plastic wrap directly on surface of custard . Refrigerate until custard filling is chilled and firm, at least 4 hours or overnight.
12. Just before serving, combine whites and remaining 1/4 cup plus 2 tablespoons sugar in a mixing bowl. Set over a saucepan of simmering water. Whisk until sugar dissolves and mixture warms, about 3 minutes. Transfer bowl, to mixer, and add vanilla, cream of tartar, and a pinch of salt. Whisk on medim-high speed until shiny, stiff peaks form.
13. Spread meringue over pie. Crush dried chamomile flowers until powdered and sprinkle over meringue. Garnish with fresh chamomile flowers if desired. Serve immediately.
Title: Weight Watchers "raspberry Fluff"
Ingredients:
- 1 Cool Whip Free
- 1 crushed pineapple
- 1 raspberry pie filling
Instructions:
1. Mix all ingredients together. Chill.
2. Points and serving size are estimated! You will need to check points and servings to verify. I do not know how reliable the original recipe is.
Title: Big Grandma's Best Peanut Butter Cookies
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1 creamy peanut butter
- 1 salt
- 1/2 eggs
- 2 vanilla
- 1 baking soda
- 2 flour
- 2
Instructions:
1. Cream together the sugars, Crisco, peanut butter.
2. Add the eggs and vanilla.
3. Sift the dry ingredients together and add gradually until blended well.
4. Roll into tablespoon size balls.
5. Roll cookie dough balls into sugar.
6. Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
7. Bake at 350° oven for 11-13 minutes.
Title: Sour Cream Carrot Cake
Ingredients:
- 3/4 self raising flour
- 1/2 plain flour
- 1/2 baking soda
- 1 cinnamon
- 1 nutmeg
- 1/2 brown sugar
- 1 1/2 carrots
- 1/2 eggs
- 2 sour cream
- 1/2 cream cheese
- 60 butter
- 30 lemon, rind of
- 1 icing sugar
- 1 1/2
Instructions:
1. Grease a 20cm ring tin, line the base with paper; grease paper.
2. Sift flours, soda, cinnamon and nutmeg into a bowl, stir in sugar and carrot. Combine oil, eggs and sour cream and stir into flour mix.
3. Pour mixture into ring tin, bake in a moderately slow oven about 50 minutes.
4. Turn on to rack to cool.
5. When cold spread with icing and decorate with walnut halves.
6. CREAM CHEESE ICING:- Beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar; beat until combined.
7. ** I don't bother icing this, good one.
Title: Peach and Pecan Upside Down Cake
Ingredients:
- 1/4 butter
- 3/4 brown sugar
- 1 butter
- 1/4 brown sugar
- 3/4 baking powder
- 1 baking soda
- 1/2 eggs
- 2 vanilla
- 1 flour
- 2 buttermilk
- 1 pecans
- 3/4
Instructions:
1. Spread melted butter in baking dish.
2. Sprinkle with brown sugar.
3. Arrange peach slices on top.
4. In bowl beat butter, sugar, baking powder, and baking soda together.
5. Add eggs and vanilla.
6. Beat in flour, butter milk and pecans.
7. Pour batter over peaches and bake at 350 for 50 to 70 minutes.
Title: Bananas in Coconut Cream
Ingredients:
- 6 bananas
- 2 coconut milk
- 2 sugar
- 1/2 salt
Instructions:
1. Peel the bananas and chop into 2-inch segments.
2. In a saucepan, heat the coconut milk with the sugar and salt, and cook gently until the sugar dissolved.
3. Add the banana pieces and cook gently for 5 minutes.
4. Divide the mixturee into 6-8 small bowls and serve warm.
Title: Chocolate Chip Cupcakes
Ingredients:
- 1/2 unsalted butter
- 1/3 granulated sugar
- 1/3 light brown sugar
- 1/2 vanilla extract
- 1 egg
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/2 brown sugar
- 1 egg
- 1/8 salt
- 1 pecans
- 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350°. Line miniature muffin pans and coat with cooking spray.
2. Beat butter and sugars until creamy. Add vanilla extract and mix well. Add egg and beat until blended.
3. In a separate bowl, combine flour, baking soda, and salt. Add to butter mixture, mixing just until combined.
4. Spoon about 1 & 1/2 teaspoons batter into each muffin cup. Bake for 10-12 minutes.
5. Topping: Beat brown sugar, egg, and salt until blended. Stir in chocolate chips, pecans, and vanilla.
6. After cupcakes have been baked, spoon topping mixture over each cupcake. Bake for 8-10 more minutes.
Title: Apple Dumplings
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1 salt
- 3/4 shortening
- 1/2 milk
- 2 1/4 sugar
- 1/4 cinnamon
- 1/4 nutmeg
- 2 hot water
- 1/2 margarine
- 6 cooking apples
Instructions:
1. combine 1/4 cup sugar, ground cinnamon, ground nutmeg, and 1/4 cup margarine.
2. combine flour, baking powder, and salt; cut in shortening until mixture resembles course meal. Gradually add milk, stirring to make a soft dough. Roll dough into a 1/8-in thick rectangle on a lightly floured surface; cut into 5-inch squares.
3. Place 3-4 pieces of apple on each square, add a little of sugar/margarine mixture.
4. Moisten edge of each dumpling with water; bring corners to center, pinching edges to seal.
5. Place dumplings 1 inch apart in a lightly greased shallow baking dish. Combine 2 cups sugar, 1/4 cup butter; stir to dissolve sugar. Pour syrup over dumplings. Bake at 375 degrees for 35-45 minutes or until golden brown. Serve hot.
Title: Chocolate Mousse
Ingredients:
- 150 chocolate
- 4 eggs
- 150
Instructions:
1. Melt the chocolate bowl over a pan of simmering water. Leave it to cool slightly.
2. Separate the eggs.
3. Whisk just the egg whites to stiff peaks (with a electric wish put on a low speed and move in a figure of 8, gradually turn up the speed, until the whites increase in volume and go from clear to white. keep whisking until stiff peaks form,, if you tip the bowl the peaks of the whites should slightly tip over.) Sieve icing sugar over the egg whites and whisk again until it is all mixed inches.
4. Wash and dry the whisk then, in another large bowl, whisk the cream until stiff peaks form.
5. Beat the egg yolks lightly with a wooden spoon, then add the cooled melted chocolate and gently mix.
6. Using a large metal spoon, fold 1 tablespoon of the whipped cream into the chocolate to loosen it. Fold in the rest of the cream using a spatula to scrape it out of the bowl.
7. Use the metal spoon to fold 1 tablespoon of the whisked egg white into the chocolate mixture. Fold in the remaining egg white, carefully folding and cutting so that you keep as much air in the mousse as possible.
8. Spoon the mousse into 4 small pots or bowls and leave to chill for 30 minutes in the refrigerator before serving.
Title: Fingertip Pecan Pies
Ingredients:
- 1 cream cheese
- 1 flour
- 1/2 butter
- 3/4 margarine
- 1 light brown sugar
- 1 butter
- 1/4 egg
- 1/2 salt
- 1 vanilla
- corn syrup
- pecans
Instructions:
1. Mix first 3 ingredients together.
2. Roll in to 24 balls.
3. Press out into small tins for crust.
4. Mix all of filling ingredients together.
5. Fill muffin tins 3/4 full.
6. Sprinkle chopped pecans on top.
7. Bake in 350°F oven for 25 minutes.
Title: Low Fat Mandarin Orange Cake
Ingredients:
- 1 unsweetened applesauce
- 4 mandarin oranges in juice
- 1/2 instant vanilla pudding
- 1 crushed pineapple with juice
- 1 Cool Whip
- 1
Instructions:
1. Mix cake mix, eggs, applesauce and oranges.
2. Beat on high about 6 minutes.
3. Put in a 9 x 13 pan, very well greased and floured.
4. Bake 15 minutes at 325 degrees, or until cake is done.
5. Let cool.
6. Mix pudding and pineapple with juice, fold in a large tub of cool whip.
7. Top cake with this.
8. NOTES: Refrigerate.
Title: Cherry Orange Crisp
Ingredients:
- 1 flour
- 1/2 rolled oats
- 1/2 brown sugar
- 1/2 margarine
- 1 butter
- 1/2 cherry pie filling
- 1/2 orange marmalade
Instructions:
1. Heat oven to 375°F.
2. Grease 8-inch (2-quart) square baking dish.
3. In medium bowl, combine flour, rolled oats and brown sugar; blend well.
4. Using fork or pastry blender, cut in margarine until mixture is crumbly.
5. Place pie filling in greased dish.
6. Top with orange marmalade and almonds.
7. Sprinkle four mixture evenly over fruit.
8. Bate for 20 to 30 minutes or until golden brown.
9. Serve warm.
Title: Glazed Bourbon-Orange Pound Cake With Apricot-Orange Sauce
Ingredients:
- 1 1/2 sugar
- 1 1/4 unsalted butter
- 2 orange zest
- 1 salt
- 5 eggs
- 1/3 Bourbon
- 2 1/4 all-purpose flour
- 2 1/2 vanilla bean
- 1/2 Bourbon
- 5
- 3
Instructions:
1. FOR CAKE: Preheat oven to 350 degrees F. Butter 9-inch-diameter cake pan with 2-inch high sides. Line bottom of cake pan with parchment paper; butter paper.
2. Using electric stand mixer and paddle attachment, beat sugar, butter, orange zest and salt in large bowl on medium speed until light and fluffy. Beat in eggs one at a time. Gradually beat in bourbon. Add flour and beat just until blended. Transfer batter to prepared pan.
3. Bake until tester inserted into center of cake comes out clean, about 50 minutes. Transfer pan to cooling rack.
4. Meanwhile, combine jam and vanilla bean in heavy small saucepan. Melt jam. Strain. Cool completely. Stir in orange juice and bourbon. Pour 1/2 cup glaze over cake, let stand 5 minutes. Pour another 1/2 cup glaze over cake. Cool 10 minutes. Turn cake out onto rack. Place cake right side up on rack and cool cake completely.
5. Cut cake into wedges. Transfer cake wedges to plates. Drizzle remaining sauce over and around cake and serve.
Title: Crisp Chocolate Chip Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1 kosher salt
- 12 unsalted butter
- 1 light brown sugar
- 1 egg
- 1 vanilla extract
- 2
Instructions:
1. Heat the oven to 375°F and arrange a rack in the middle.
2. Combine flour and salt in a small mixing bowl and whisk to break up any lumps.
3. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar and beat on medium speed until fluffy and light.
5. Scrape down the sides of the mixing bowl, add the egg, and mix until just incorporated; mix in vanilla extract.
6. Reduce the mixer speed to low and add the flour mixture.
7. Remove the bowl from the mixer stand and stir in the chocolate chips.
8. Drop the cookie dough by rounded tablespoons, about 3 inches apart, onto ungreased baking sheets.
9. Bake until the bottoms of the cookies are golden brown, about 10 to 12 minutes. (Turn the baking sheets halfway through if the oven does not heat evenly.)
10. Remove cookies from the oven and let cool completely on the baking sheets (this will make them easier to remove), about 10 minutes.
Title: Orange Worms
Ingredients:
- 2 unflavored gelatin
- 4
- 2
Instructions:
1. Drain apricots.
2. Puree in a food processor.
3. Place gelatin in 3 quart pan, add orange juice, and let stand for 5 minutes to soften gelatin.
4. Bring to a boil over med/high heat, stirring. Remove pan and add apricot puree and mix until well blended.
5. Pour into baking pan, cover with plastic wrap, and refrigerate for about 4 hours, until set.
6. Use butter knife to cut gelatin crosswise into 9 inch long, 1 inch wide strips. (you should have about 13 strips).
7. Use pancake turner to remove strips to serving plate.
8. Use your hands to twist strips into worm shapes.
9. If you like, give them 'eyes' made from licorice bits.
Title: Strawberry Sour Cream Cake (Low Fat)
Ingredients:
- 1/2 light margarine
- 1 white sugar
- 2 fat free sour cream
- 1 unbleached flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/8 vanilla
- 1 lemon zest
- 1 frozen sliced strawberries
- 1/2 brown sugar
- 3/4 flax seed
- 1/2 light margarine
- 1/2
- 1
Instructions:
1. Cake: Preheat oven to 350°F.
2. In a large bowl, cream margarine and sugar. Add whites one at a time and mix carefully (don't over mix). Stir in sour cream and set bowl aside.
3. In a medium bowl mix dry ingredients. Add in thirds to the margarine mix (batter will be stiff).
4. Stir in vanilla, zest and strawberries.
5. Lightly grease a 9 x 13 inch GLASS baking dish and spread batter in (it will spread thin, I got it even using an icing knife). Mix topping ingredients together until crumbly and sprinkle on top of better. Bake 20 minutes.
6. *Note: after baking, cover cake to prevent drying out.
Title: Apple Spice Cake With Cream Cheese Icing
Ingredients:
- 1/4 butter
- 3 granny smith apples
- 1/2 lemon
- 1 3/4 flour
- 1 cinnamon
- 1 baking soda
- 1/2 nutmeg
- 3/4 brown sugar
- 3/4 Splenda sugar substitute
- 1 kosher salt
- 1 egg
- 1 vanilla extract
- 1/2 walnuts
- 1/2 raisins
- 1 cream cheese
- 1/2 butter
- 1 powdered sugar
- 1 vanilla extract
- 1/2 lemon
Instructions:
1. For cake:
2. Preheat the oven to 350 degrees. Butter and flour a loaf pan.
3. Melt the butter in a large skillet over medium heat. Toss the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the apple mixture to a food processor and pulse into a coarse paste. Reserve.
4. In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add he pureed apples, the egg, and vanilla. Stir to combine. Toss in the walnuts and raisins.
5. Pour the batter in the loaf pan and bake 40 to 45 minutes or until a toothpick comes out clean.
6. Let the cake cool 10 minutes. Remove the cake from the pan and cool completely. Cut the cake in half lengthwise.
7. To prepare the icing:
8. In a mixing bowl, beat all the ingredients. Spread a 1/3 of the icing on one half of the cake. Top with the other half of cake. Spread remaining icing over the top of the cake.