lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Cake with Cream Cheese Icing
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1 1/2 sugar
- 1/2 margarine
- 1/4 buttermilk
- 1 banana
- 2 eggs
- 1 vanilla
- 1/4 buttermilk
- 2 cream cheese
- 1/4 margarine
- 1 1/2 - 2 icing sugar
Instructions:
1. Cake: Combine first 4 ingredients.
2. Add sugar, margarine and 1/4 cup buttermilk, and bananas.
3. Beat for 2 minutes on med speed.
4. Add eggs, vanilla and 1/4 cup buttermilk.
5. Beat 1 minute on med speed.
6. Spread evenly in 2 greased round cake pans.
7. Bake at 350 for 30-40 minutes.
8. Cool 10 minutes; then remove from pan and cool completely.
9. Frosting: Beat cream cheese and margarine together on med speed.
10. Add icing sugar, beating til smooth.
11. Fill and frost cake.
12. Decorate as desired.
Title: Granny's Plum Pudding
Ingredients:
- 8 currants
- 8 golden raisins
- 8 currants
- 3 candied lemon peel
- 3 apples
- 8 dark rum
- 1/2 suet
- 2/3 all-purpose flour
- 1 ground ginger
- 1 apple pie spice
- 1/2 brown sugar
- 2 orange, juice and rind of
- 1/3 lemon, juice and rind of
- 8 eggs
- 8
- 1/2
- 3
Instructions:
1. Soak the Candied orange and lemon rinds, sultanas, raisins, currants and apples in the rum and the Guiness overnight.Do not drain.
2. In a large bowl, mix the breadcrumbs,suet,.
3. flour, ginger, apple pie spice,sugar, slivered almonds and the rinds of the lemon and orange.
4. Add the orange and lemon juice, the beaten eggs and the soaked fruit with the soaking liquor. Mix well with a wooden spoon.
5. Pour into white earthenware pudding basins and press down into the bowls.
6. Cover with greaseproof paper and cover tightly with foil, wrapping cooking string tightly around the rim of the bowls.
7. To cook, immerse the bowl into a large saucepan of simmering water for 4 hours. Make sure the water only comes 3/4 up the side of the bowl and cover the saucepan tightly.
8. IMPORTANT: Do not let the saucepan boil dry; keep topping with water when needed. And keep the water at a low simmer, you dont want the water to cover the top of the pudding.
9. To serve remove bowls from the water, let cool slightly and remove foil and greaseproof paper . run a thin knife around the edge of the pudding and invert onto a serving platter.
Title: Toffee Bananas With Custard
Ingredients:
- 85 caster sugar
- 1 butter
- 1 banana
- 150 milk
- 150 caster sugar
- 3
- 2
Instructions:
1. Heat the sugar in a pan until dissolved and a caramel has formed.
2. add butter, to form a toffee sauce.
3. add the banana to the pan and shake to coat in toffee.
4. heat 1-2 minutes.
5. Custard:.
6. heat the cream and milk in a pan until just coming to the boil.
7. remove from heat.
8. whisk egg yolks and sugar in a large bowl to combine.
9. gradually pour the hot milk in, whisking constantly.
10. return the mixture to the pan, stirring constantly.
11. gently warm the custard through until thickened.
12. spoon the toffee bananas onto a serving plate and pour custard over.
13. serve.
Title: Warm Walnut Brownie Pudding
Ingredients:
- 3/4 dark brown sugar
- 1/4 instant espresso powder
- 5 salt
- 1 warm water
- 1 2/3 vanilla
- 1 1/2 all-purpose flour
- 1 sugar
- 3/4 baking powder
- 1/4 salt
- 2 buttermilk
- 1/2 unsalted butter
- 1/2 vanilla extract
- 1/4 walnuts
- 3/4 vanilla ice cream
- 1
Instructions:
1. For Syrup: Combine brown sugar, 1/4 cup cocoa, espresso powder and pinch of salt in a saucepan. Gradually whisk in warm water and the 1 1/2 tablespoons of vanilla. Bring to a simmer over low heat, whisking often.
2. For brownies: Preheat oven to 325°. Grease an 8 x 8 x 2-inch baking pan with shortening. Sift flour, sugar, cocoa, baking powder, and salt together in large bowl, to blend. Mix in buttermilk, butter and vanilla, then walnuts. (Batter will be thick.) Spread in prepared pan. Pour syrup over brownie layer.
3. Bake brownie until sauce bubbles around sides and brownie layer has risen almost to the top of the pan and feels firm to touch, about 40 minutes. Cool for 10 minutes before serving with either whipped cream or vanilla ice cream.
4. If you are unable to find espresso powder, use instant coffee.
Title: Norwegian Apple Cake
Ingredients:
- 2 eggs
- 4 butter
- 7 all-purpose flour
- 3 baking powder
- 8 milk
- 1/2 cooking apples
- 2
Instructions:
1. Whisk the eggs with the sugar.
2. Melt butter with milk in pan over low heat
3. Pour into the egg mixture
4. Fold in flour and baking powder
5. Pour into a greased and floured tin (approx 8x12")
6. Lay sliced apples on top in rows
7. Cook 400F for 20-25 mins.
Title: Cream Cheese Apple Cake
Ingredients:
- 1/2 butter
- 2 eggs
- 1 vanilla
- 6 cream cheese
- 1 1/2 sugar
- 3 apples
- 1 1/2 flour
- 1 1/2 baking powder
- 1/4 salt
- 2 cinnamon
Instructions:
1. Grease 9" springform pan.
2. Preheat oven to 350 deg. F.
3. Cream butter with sugar, then add cream cheese and beat until smooth and creamy. Stir in eggs and vanilla.
4. In small bowl, mix flour bakng powder and salt.
5. Peel and slice apples.
6. In small bowl, mix 1/4 cup sugar with cinnamon.
7. Beat flour mixture into cream cheese mixture.
8. Add cinnamon mixture to apples and stir until coated.
9. Stir apples into batter.
10. Pour all ingredients into greased pan and bake 1 hour.
Title: Berry Bliss Cake
Ingredients:
- 3/4 milk
- 4 instant vanilla flavor pudding and pie filling
- 1 1/2 Cool Whip Topping
- 1 raspberries
- 1/4 strawberries
- 2 blackberry
- 1/4
Instructions:
1. ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minute or until well blended. Stir in 1 cup of the whipped topping.
2. CUT cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil.
3. REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.
Title: Tiramisu....better Than My Italian Grandmothers
Ingredients:
- 8 lady finger cookie
- 500 cream cheese
- 1/2 ricotta cheese
- 1 sugar
- 1/4 cold water
- 1
- 1/4
Instructions:
1. In a mixer add the whipping cream and 1/2 cup sugar. set this aside.
2. In second bowl whip cream cheese,ricotta,remaining 1/2 cup sugar and mudslide.taste and add more liquor if you would like. Add the whip cream mixture to the cream cheese mixture. blend together,set aside.
3. in a low bowl mix together espresso,water and baileys.
4. Step 1-start to assemble. Dip lady fingers one at a time into coffee mixture until coated,lined the bottom of your baking dish or glasses with one row of lady fingers.
5. step 2-pour half of cream cheese mixture over lady fingers.
6. Repeat stepsone and two again on top of cream cheese mixture.
7. when done layereing to with shaved chocolate or chocolate powder.
8. let sit in fridge over night.
Title: Butterscotch Bread Pudding in a Double Boiler
Ingredients:
- 3 butter
- 2 light brown sugar
- 1 eggs
- 3 evaporated milk
- 1 salt
- 1 vanilla
- 1/2
Instructions:
1. Trim the crusts from the bread and spread slices with the butter.
2. Cut the buttered bread into 1/2 inch pieces.
3. Butter the upper part of a 1 quart double boiler.
4. Spread the brown sugar into it and place the bread cubes on top.
5. In a medium sized bowl beat together the eggs, milk, salt and vanilla with a rotary beater.
6. Pour over the bread cubes and DO NOT STIR.
7. Place over boiling water in the bottom of the double boiler and cook COVERED for 1 hour or until a sliver knife comes out clean.
8. If necessary add additional hot water to the base during cooking.
9. As the pudding cooks it will separate into a custard portion on top and the sauce on the bottom.
10. Spoon some of the sauce over the pudding and serve.
Title: Bisquick Pudding Cookies
Ingredients:
- 1 instant vanilla pudding
- 1 Bisquick
- 1/4 egg
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl mix Bisquick and pudding mix.
3. Stir in vegetable oil and egg with a wooden spoon until dough forms a ball.
4. Shape dough into 1/2-inch balls.
5. Place onto ungreased cookie sheets.
6. Flatten with bottom of a drinking glass.
7. Sprinkle with sugar, can use colored sugar for the holidays.
8. Bake for 5-8 minutes.
Title: Chocolate Pudding
Ingredients:
- 1/2 white sugar
- 3 cornstarch
- 1/4 salt
- 1/8 milk
- 2 3/4 margarine
- 2 butter
- 1 vanilla extract
Instructions:
1. In a saucepan, stir together sugar, cocoa, cornstarch and salt.
2. Place over medium heat, and stir in milk.
3. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon.
4. Remove from heat, and stir in margarine and vanilla.
5. Let cool briefly, and serve warm, or chill in refrigerator until serving.
Title: Old Dominion Cake
Ingredients:
- 1/2 unsalted butter
- 2 sugar
- 2 vanilla extract
- 4 eggs
- 2 cake flour
- 1/4 baking soda
- 1/4 salt
- 2/3 sour cream
- 3/4 hazelnuts
- 3/4 coconut
- 2 cinnamon
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 325ºF and set oven rack in middle level.
2. Butter and flour a 10 inch Bundt pan.
3. Beat the butter with the sugar and vanilla until light; about 4 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. In another bowl, combine the flour with the baking soda, 1 Tablespoon cocoa, cinnamon and salt and stir well to mix.
6. Combine the hazelnuts and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
7. Add the flour mixture alternately with the sour cream to the butter and egg mixture, beginning and ending with the flour.
8. Stir in the hazelnuts and coconut.
9. Pour the batter into the prepared pan and smooth top of batter.
10. Bake the cake about 45 to 50 minutes, until a toothpick inserted in the center of the batter comes out clean.
11. Cool on a rack for about 15 minutes, then invert a rack on the pan and invert to remove the cake.
12. Finish cooling completely at room temperature.
13. Mix the 1 cup of Confectioners sugar with the Frangelico Hazelnut Liqueur or almond extract and enough water to make an icing that can be drizzled on the cake; divide the mixture in half and add the 1 teaspoon of cocoa powder to one half of the mixture (Add additional water to the cocoa mixture if the addition of cocoa made it too thick to drizzle).
14. Drizzle alternately the white and brown icings over the cake; let the icing set and dust the cake with additional powdered sugar (Will look like an avalanche on a snow covered mountain).
15. If you have a real sweet tooth, you can serve the cake with a scoop of chocolate chip ice-cream which is nice on a warm summers day; on a cool day or Winter Holiday you might use a dollop of sweetened whipped cream flavored with the Frangelico Liqueur.
Title: Chocolate Obsession Cake
Ingredients:
- 1 unsalted butter
- 10 eggs
- 6 salt
- 1/4 orange, zest of
- 1
Instructions:
1. Position oven rack in the center of oven; preheat oven to 375°.
2. Grease an 8-inch round springform pan and line the pan bottom with a parchment paper round; set aside.
3. In the top of a double boiler over simmering water, melt the chocolate and butter, stirring until smooth.
4. Remove from heat and set aside.
5. In the bowl of an electric mixer, beat the eggs and salt for 6 minutes, or until the eggs triple in volume.
6. Fold in the chocolate mixture, stirring by hand until they are completely blended; stir in the orange zest.
7. Pour the batter into the prepared pan; bake for 20 minutes (the center will still be a little soft).
8. Set the pan on a wire rack to cool for at least 30 minutes.
9. Run a thin knife around the edge of the pan to loosen.
10. Release and remove the pan sides, and refrigerate if no serving immediately (the cake can be refrigerated for up to 2 days).
11. Return the cake to room temperature before serving.
12. *Optional--dust with powdered sugar and serve with a dollop of whipped cream sprinkled with freshly grated orange zest; garnish with a chocolate curl.
Title: Apple Crumble
Ingredients:
- 6 apples
- 1/2 sugar
- 1/4 water
- 1/2 brown sugar
- 1/2 all-purpose flour
- 1/4 coconut
- 1/4 rolled oats
- 1/4 butter
- 1 cinnamon
Instructions:
1. Peel, core and slice the apples.
2. Cook in water and sugar until soft.
3. Place in a greased pie dish, cover with the combined topping ingredients.
4. Bake in a moderate (350f) oven for 30 minutes.
5. *Otherfruits may be used.
Title: Pinwheel Sugar Cookies
Ingredients:
- 1
- 6
Instructions:
1. LINE cutting board with 2 pieces of plastic wrap. Place each sheet of dough on its own piece of plastic wrap. Allow to stand at room temperature for 15 minutes.
2. SPRINKLE each sheet evenly with 3 tablespoons of sugar. Using a rolling pin, lightly press sugar into dough. Beginning with long side, carefully roll up the dough, using plastic wrap to roll and form. You may need to squeeze roll gently and reshape roll. Wrap each roll well in plastic wrap and freeze for at least 1 hour.
3. PREHEAT oven to 350° F. Let each frozen roll stand at room temperature for 10 minutes.
4. CUT each chilled roll into 1/4-inch slices with a sharp knife, carefully wiping the knife occasionally with a towel. Turn roll frequently to prevent flat sides. You will get about 26 slices per roll. Place slices 2 inches apart onto ungreased baking sheets. Some reshaping maybe needed.
5. BAKE for 8 to 10 minutes. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in airtight container.
Title: Raspberry & Lemon Spring / Easter Cake
Ingredients:
- 300 caster sugar
- 350 butter
- 2 eggs
- 6 self raising flour
- 150 lemons, zest of
- 300 icing sugar
- 4 lemon juice
- 150 raspberries
- 4 icing sugar
- 300 lemon juice
- 150 raspberries
- 200 strawberry
- 300
- 3
Instructions:
1. Preheat the oven to 180C/350°F Grease & flour two 20cm / 8" cake tins.
2. Beat the sugar, butter & almond extract until pale & fluffy. Gradually the egg, then fold in the ground almonds, flour, lemon zest & juice.
3. Spoon into the tins, smooth the top & bakes for 30 minutes or until a skewer comes out clean when inserted into the centre of the cake.
4. Make a drizzle by mixing the icing sugar& lemon juice together. When the cake comes out of the oven, turn out onto a cooling rack set over a plate. Prick the cakes all over with a skewer & drizzle the syrup over. Set aside to cool/.
5. Whip the cream & fold in the lemon curd. Set one cake on a plate, level the top if necessary & spoon the filling over the top. Sprinkle with the raspeberries & set the other cake on the top. Set aside.
6. To make the icing, mix the lemon juice & icing sugar to make a spoonable thick paste. Use a few drops of colouring to get a nice pastel yellow colour & spoon evenly all over the top of the cake & round the sides. Run a pallet knife round the sides to neaten them up & make sure the icing is evenly distributed.
7. Top with your choice of decorations - chocolate mini eggs, fresh fruit, flowers etc.
Title: Cashew Snowballs
Ingredients:
- 9 unsalted butter
- 1/2 confectioners' sugar
- 1 1/2 pure vanilla extract
- 2 flour
- 2 1/2 unsalted cashews
- 1/2 salt
Instructions:
1. Preheat oven to 375.
2. Line 2 large baking sheets with parchment paper.
3. In a large bowl, beat the butter with ½ cup of the confectioners’ sugar with hand mixer at medium speed until creamy.
4. Add the vanilla extract.
5. Slowly beat in the flour, roasted cashews and salt until well combined.
6. Divide the dough into 4 equal parts and shape into 1” logs.
7. Wrap logs in plastic wrap and refrigerate until firm, at least ½ hour.
8. Cut 1” pieces off of the refrigerated logs, and roll into balls.
9. Place balls about ¾” apart on parchment lined sheets (should be about 3 cookie sheets worth) Bake cookies in oven for about 20 minutes, or until golden.
10. Fill a shallow bow or pie plate with 2 cups of confectioners’ sugar.
11. Immediately roll the hot cookies in the sugar to coat, a few at a time.
12. Place on racks to cool.
13. Once cookies are cooled, re-roll them again in confectioners’ sugar, so coating looks nice and white and even!
14. Cookies can be stored in airtight container for about 1 week, or frozen for up to one month.
Title: Apple Cheese Strudel Pie
Ingredients:
- 16 cream cheese
- 1/2 sugar
- 2 eggs
- 1 vanilla
- 4 -5 tart apples
- 1 sugar
- 5 butter
- 2 flour
- 2 cinnamon
- 1/2
Instructions:
1. Blend topping ingredients until coarse and set aside.
2. Blend cream cheese, sugar, eggs and vanilla until smooth.
3. Pour into an unbaked pie shell.
4. Top with apple slices in a "spiral" fashion, then sprinkle with topping.
5. Bake 450 degrees for 10 minutes.
6. Reduce oven temperature to 350 degrees and continue baking an additional 30 minutes or until set.
7. Cool.
8. Chill for at least 1 hour before serving.
Title: Giant Pizza Cookie
Ingredients:
- 1 all-purpose flour
- 3/4 quick-cooking oats
- 1/2 old fashioned oats
- 1/4 baking soda
- 1/2 salt
- 1/2 butter
- 1 margarine
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- chocolate
Instructions:
1. Preheat oven to 350 degrees. In small bowl, combine flour, oats, baking soda, and salt; mix well and set aside. In medium bowl, beat butter and brown sugar until well blended and creamy. Add egg and vanilla; beat well. Add flour mixture to butter mixture; mix well. Stir in chocolate chips.
2. Shape dough into a ball and place in center of round pizza pan. Pat dough into an 11 inch circle, about 1/4 inch thick. Bake 14-16 minutes are until light golden brown. Remove from oven; cool 10 minutes.
3. Transfer to serving platter. Spread with frosting. Decorate with candies.
Title: Goliad (Tx) Mud Shake
Ingredients:
- 2 -3 vanilla ice cream
- 3 -4 chocolate milk
- 3 -4
- 1/4
Instructions:
1. Grab out the blender.
2. put in ice cream, syrups,and chocolate milk.
3. Blend and serve!
Title: Prune-Armagnac Mousse
Ingredients:
- 1/2 prune
- 1 1/2 armagnac
- 1/2 lemon juice
- 2 sugar
- 2 heavy cream
- 1
- 2
- 1
Instructions:
1. Place prunes, tea, & sugar in a nonreactive saucepan with a cover. Gently simmer covered 10 minutes, add Armagnac & simmer uncovered for 5 minutes more. Add lemon juice. Set aside 4 prunes to drain for garnish.
2. Puree rest of the prunes in food processor with 1/2 of the simmering liquid. Add more liquid by the tablespoonful if needed to keep puree from becoming too thick. You are shooting for a loose but jammy (not liquidy) consistency. Taste & add more sugar if necessary. Cool to room temp then chill in fridge 30 minutes to 1 hour - do not let get too thick to fold in whipped cream.
3. Whip the heavy cream to stiff peaks and fold it into the prune puree.
4. Whip the egg whites until sharp peaks form (but not dry) and fold them into the prunes. Fold the grated chocolate into mousse with the egg whites.
5. Pour into tall champagne flutes, dust with cocoa powder, garnish with reserved prune and chill for two hours before serving.
Title: Cherry Bliss Cookies
Ingredients:
- 1/2 butter
- 3/4 confectioners' sugar
- 1 vanilla extract
- 1 flour
- 3/4 maraschino cherries
- 1/2
Instructions:
1. Cream butter.
2. Beat in confectioner's sugar, vanilla extract, and almond extract until fluffy.
3. Mix in flour and custard powder.
4. Roll tablespoons of dough into balls and place on greased baking sheet.
5. Flatten tops and place a cherry half into each center.
6. Bake at 300 F for 12-15 minutes.
Title: Wild Blueberry Charlotte
Ingredients:
- 1/3 granulated sugar
- 1/3 water
- 2 1/2 unflavored gelatin
- 1 creme fraiche
- 1 sour cream
- 2/3 french-style ladyfinger cookies
- 12 fresh mint leaves
Instructions:
1. In a small saucepan, bring the sugar and water to a boil. Boil for 5 minutes and pour over wild blueberries. Place half of he blueberry mixture into blender and purée until smooth. Set aside other half.
2. Sprinkle gelatin over 1/4 cup water in a small saucepan.
3. Heat over medium heat until dissolved and add to wild blueberry purée. Set aside and let cool, stirring occasionally, for about 15 minutes or until thickened.
4. Stir in creme fraiche.
5. In another bowl, whip cream until stiff peaks form and fold into wild blueberry mixture.
6. Line a 2-cup deep dish with ladyfingers. Spoon wild blueberry mixture over ladyfingers and spread evenly.
7. Cover and refrigerate for about 4 hours or until set.
8. Turn out Charlotte onto serving plate and garnish with reserved wild blueberries and mint.
Title: Perfect Peach Cobbler
Ingredients:
- 4 butter
- 1/2 flour
- 1 baking powder
- 3 milk
- 1 sugar
- 1 1/4 cinnamon
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Put stick of butter in a 9x13 pan and place in heated oven so it melts.
3. Meanwhile, in a bowl mix together the flour, 3/4 c sugar, baking powder, and milk.
4. Pour over the melted butter in the pan.
5. Coat the peaches with the mixture of 1/2 c sugar and 1 tsp cinnamon in a bowl.
6. Spread evenly over the batter.
7. Bake uncovered for 45 minutes, or until golden brown and bubbly.
Title: Oreo Rice Krispie Treats
Ingredients:
- 4 butter
- 2 marshmallows
- 3
- 10
Instructions:
1. Mix crushed oreos and rice crispies.
2. Melt butter and marshmellows in microwave (1 minute, stir, put back in for another 30 seconds).
3. Pour butter marshmellows into oreos and rice crispies and mix. Once it cools a bit, it is easiest to do with your hands.
4. Press into 8 x 10 pan. Let sit about 30 minutes before eating.
Title: English Tea Cakes
Ingredients:
- 1 sugar
- 1/2 salt
- 1 flour
- 1 baking soda
- 1 egg
- 1 1/2 pecans
- 1/2 butter
- 1/2 sugar
- 1 vanilla
- 1 margarine
- 1/2 evaporated milk
- 1/2
Instructions:
1. Sift together the sugar, salt flour and baking soda.
2. Add egg. Stir in cherries and nuts.
3. Pour into greased 8 inch square baking dish or ramekins. Bake at 350°F for 45 minutes.
4. To make sauce: Cook together butter, margarine, sugar and milk. Add vanilla and simmer for 2 minutes.
Title: Frosted Big Apple Pie
Ingredients:
- 5 flour
- 4 sugar
- 1/2 salt
- 1/2 baking powder
- 1 1/2 water
- 2 lemon juice
- 4 tart apples
- 5 sugar
- 3/4 brown sugar
- 3/4 ground cinnamon
- 1 salt
- 1/4 ground nutmeg
- 1/2
Instructions:
1. FOR THE EGG YOLK PASTRY: Combine dry ingredients; cut in lard.
2. Beat egg yolks slightly in measuring cup with fork and blend in enough cold water to make a scant cupful.
3. Sprinkle over flour mixture, a little at a time, tossing with fork until mixture is moist enough to hold together.
4. Roll out like any pastry.
5. Makes pastry for 1 Frosted Big Apple Pie or 3 (2-crust) 9 inch pies.
6. FOR THE PIE: Roll out half the pastry into rectangle and use to line 15 1/2 inch X 10 1/2 inch X 1 inch jelly-roll pan.
7. Sprinkle lemon juice on apples.
8. Place half the apples in bottom of pastry-lined pan.
9. Combine remaining ingredients, except apples and frosting.
10. Sprinkle half the mixture over apples in pan.
11. Spread remaining apple slices on top and sprinkle with remaining sugar-spice mixture.
12. Top with remaining pastry, rolled out; seal and crimp edgesl.
13. Brush with milk and sprinkle with a little sugar.
14. Cut vents or prick with fork as for all 2-crust fruit pies.
15. Bake in hot oven (400 degrees F) 50 minutes.
16. When cool, drizle with confectioners sugar mixed with milk to make a thin icing.
17. Cut in squares to serve.
18. Makes 24 servings.
Title: Apple Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1 baking soda
- 100 unsalted butter
- 1/2 brown sugar
- 1/2 milk
- 2 cider vinegar
- 3 apples
- 2 lemon juice
- 1/4 raisins
- 1/4 ground allspice
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1 honey
Instructions:
1. Preheat oven to 350°F.
2. Add cider vinegar to milk.
3. Peel and chop apples.
4. Toss with lemon juice, raisins, spices, and honey.
5. Sift flour, baking powder, and soda.
6. Rub in butter until mealy.
7. Add sugar and milk mixture.
8. Knead dough, adding more flour if sticky.
9. Roll out half of dough to cover bottom of 8-inch square pie dish.
10. Spoon apple mixture over.
11. Roll out rest of dough to cover, and cut vents in top.
12. Bake for 45 minutes, or until top is browned.
Title: Walnut Cookies
Ingredients:
- 1 butter
- 3/4 powdered sugar
- 4 flour
- 2 walnuts
Instructions:
1. Mix butter, flour & walnuts.
2. Form balls the size of a walnut.
3. Bake at 400° for 15 minutes.
4. Roll in powdered sugar.