lumicero/recipes-ing2inst huggingface dataset:
Title: Grilled Pineapple Slices With Ginger Cream Sauce
Ingredients:
- 1 fresh pineapple
- 1 butter
- 1/2 margarine
- 1 maraschino cherry
- 1 sour cream
- brown sugar
- crystallized ginger
Instructions:
1. Heat the coals over gas grill for direct heat. Make the ginger cream sauce.
2. Cut 1/2 inch slice off top and bottom of pineapple. Cut off rind. Cut pineapple cross-wise into slices; remove "eyes" from slices.
3. Drizzle both sides of pineapple with butter.
4. Cover and grill; pineapple slices 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until hot and light brown.
5. To serve: top pineapple with Ginger Cream. Garnish with cherries, if desired.
6. Cover and refrigerate until serving.
7. Ginger Cream: Mix sour cream, brown sugar and crystallized ginger.
8. Cover and refrigerate until serving. Makes enough for 6 servings of Grilled Pineapple with Ginger Cream Sauce.
Title: Festive Peanut M&M Cookies
Ingredients:
- 1/2 salted butter
- 1/2 light brown sugar
- 1/4 granulated sugar
- 1 egg
- 3/4 creamy peanut butter
- 1 vanilla extract
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1 1/2
Instructions:
1. In large bowl, using a a mixer, cream together butter, both sugars on medium speed until light and fluffy.
2. Add peanut butter and mix until combined.
3. Add egg and vanilla, mix until combined.
4. Set mixer to low, slowly mix in flour and baking soda until just incorporated. Do not overmix. Using a rubber spatula or wooden spoon, fold in M&M's. Chill the dough for 30 minutes. Preheat over to 350.
5. Line a cookie sheet with parchment paper. Form 1.5 inches diameter balls of dough and place on cookie sheet. Press gently, They spread very little during baking. Bake 10-12 minutes. Cookies will be soft and look undone. They firm up as they cool.
6. After cooling for several minutes on sheet, move to wire cooling rack to cool completely. Store in airtight container at room temperature for up to a week.
Title: Grape Salad
Ingredients:
- 2 grapes
- 2 pine nuts
- 1 -2 lemon juice
- 2 honey
- 1 of fresh mint
- 1 white wine
- 1/4 salt
Instructions:
1. Place grapes in medium bowl and set aside.
2. In small bowl, whisk together lemon juice, grape seed oil, honey and white wine. Salt to taste. Stir in fresh mint.
3. Pour dressing over grape and nut mixture and toss to combine. Adjust seasoning if necessary.
4. Chill thoroughly before serving (an hour should do it).
Title: Chocolate and Orange Fairy Cakes
Ingredients:
- 170 butter
- 170 caster sugar
- 3 eggs
- 170 self-raising flour
- 85 chocolate
- 2 oranges, juice and zest of
- 110 icing sugar
- 1 orange, juice and zest of
- 200 chocolate
- 50 milk
Instructions:
1. Preheat oven to 190°C.
2. Line 2 muffin pans (12 hole) with paper cases.
3. Cream butter and sugar until light and fluffy.
4. Mix eggs together in a separate bowl and gradually beat into creamed mixture a little at a time, adding 1 tablespoon of flour if the mixture begins to curdle.
5. Stir in chocolate and orange zest.
6. Fold in flour, adding orange juice to bring mixture to a dropping consistency.
7. Divide mixture between cases so each is two-thirds full.
8. Bake in middle of oven for about 20 minutes or until the cakes are well risen, golden and feel spongy to fingertips.
9. Cool on a wire rack.
10. Make icing.
11. Orange: Place icing sugar and orange zest in a bowl, add enough orange juice to mix to a fairly stiff consistency.
12. Icing should hold a trail when dropped from a spoon but gradually find its own level.
13. It needs little liquid.
14. Chocolate: Melt chocolate and milk together.
15. (I use a microwave oven for this- take care, chocolate burns easily.) Stir well to mix.
16. Ice cakes with orange icing and swirl the chocolate on top.
Title: Trifle
Ingredients:
- 3 egg white substitute
- 1/2 granulated sugar
- 1/4 soymilk
- 2 lemon juice
- 1 whole wheat pastry flour
- 1 baking powder
- 1/4 salt
- 1/3 cornstarch
- 1/2 granulated sugar
- 2 soymilk
- 2 vanilla extract
- 2 lemon juice
- 1/3 sweet sherry
- 1 port wine
- 1/4 pear
Instructions:
1. Preheat the oven to 350 degrees.
2. Beat the egg white substitutes until stiff with an electric mixer.
3. Fold in the sugar, milk, and lemon juice and beat again.
4. Combine the flour, baking powder, and salt in a small mixing bowl.
5. Sprinkle into the egg white mixture, a bit at a time, beating in each time with the mixer until velvety smooth.
6. Pour into a lightly oiled, 9- by 13-inch baking pan.
7. Bake for 25 minutes, or until the top is golden and a knife inserted into the center tests clean.
8. This cake may be made well ahead of time; let it cool completely, then store in an airtight container or proceed with the remaining steps.
9. For the custard, combine the cornstarch and sugar in a heavy saucepan.
10. Pour in enough soy milk to dissolve them.
11. Whisk in the remaining milk.
12. Place over moderate heat and bring to a simmer, whisking almost continuously, so that the cornstarch does not lump on the bottom.
13. Let the mixture simmer gently, whisking frequently, until thick.
14. Remove from the heat. Stir in the vanilla and lemon juice. Let the custard cool to room temperature. Before assembling the trifle, cut the cake base into 4 to 6 sections, then carefully split the sections in half through the center so that they are half the thickness.
15. Spread the bottom halves with the raspberry preserves , then cover with the tops.
16. Cut the sandwiched cake into approximately 1- by 2-inch fingers.
17. Assemble the trifle in a trifle dish or a IO-inch round, preferably clear-glass casserole dish at least 3 to 4 inches deep: half the cake fingers, sprinkled with half of the sherry or port, half of the custard, the pear s lices, the remaining cake fingers, the remaining sherry or port, the remaining custard.
18. Sprinkle the top with the sliced almonds and decorate with small dots of raspberry jam, either in an irregular or regular pattern.
19. Chill thoroughly before serving.
Title: Cherry Pineapple Surprise
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 1 butter
- 1 margarine
- 1
Instructions:
1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish. In the prepared baking dish, layer pie filling over crushed pineapple.
2. Sprinkle cake mix over the top, smoothing evenly and covering the top. Pour the melted butter or margarine over the top, covering evenly. Top with the coconuts and nuts.
3. Bake in the preheated oven for about 50 to 60 minutes or until brown on top and bubbly.
4. ** Optional: -- omit coconut and add extra 1/2 cup of nuts -- Substitute pecans, peanuts or cashews for macadamia nuts.
Title: Über-Quick Banoffee Pudding / Dessert
Ingredients:
- 1 banana
- 2
Instructions:
1. Pre-heat your oven to 200c / 400f.
2. Slice up the banana and place it on an over-sized sheet of tin foil.
3. Dot the two tablespoons of dulche du leche over the top of the bananas.
4. Bring the opposite corners of the foil together to make a little banana parcel.
5. Bake in the oven for approximately 15 minutes.
6. While the banana is cooking, break your two digestive biscuits / graham crackers into little pieces in a bowl.
7. When the bananas are cooked, empty them and the dulche du leche out onto your digestive biscuits / graham crackers and mix well.
8. Leave to cool for a minute or so and then eat it all up while it's nice and hot!
Title: Mrs. Moore's Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 butter
- 3 -4 margarine
- 1 water
- 1/2 buttermilk
- 1/2 baking soda
- 1/2 eggs
- 2 vanilla
- 1 butter
- 1/2 buttermilk
- 3 powdered sugar
- 6 pecans
- 1 walnuts
- 1 vanilla
- 1
Instructions:
1. Cake: Sift flour and sugar together.
2. Heat butter, cocoa, water and oil until it boils.
3. Pour hot mixture over flour and sugar.
4. Mix well by hand!
5. Add buttermilk and soda.
6. Add eggs and vanilla.
7. Mix well.
8. Bake in a well greased and floured 9x13 pan at 350 for 30-35 minutes.
9. Icing: Mix butter, cocoa and buttermilk in heavy sauce pan.
10. Heat until boils.
11. Remove from heat.
12. Add powdered sugar and mix well.
13. Add pecans or walnuts and vanilla.
14. Pour over cake while cake is still hot.
Title: Peanut Butter-Banana Sandwich Bread Puddings With Dark Caramel S
Ingredients:
- 8 buttermilk
- 1/2 creamy peanut butter
- 2 bananas
- 2 eggs
- 1/2 granulated sugar
- 2 brown sugar
- 1 3/4 all-purpose flour
- 1/4 brown sugar
- 1/4 butter
- 2 creamy peanut butter
- 2 salted peanuts
- 1/4 sugar
- 1 vanilla extract
- 1 salt
- 1
- 1/8 - 1/4
Instructions:
1. Spread bread slices with peanut butter. Top 4 bread slices with bananas and remaining bread slices, peanut butter sides down, pressing firmly. Cut sandwiches into 1-inch pieces; place in 8 lightly greased (8-oz.) ramekins.
2. Whisk together eggs and sugars; whisk in whipping cream. Gradually pour mixture over sandwich pieces in ramekins.
3. For Streusel: Stir together flour and brown sugar in a bowl. Cut in butter and peanut butter with pastry blender or fork until mixture resembles small peas. Stir in peanuts.
4. Sprinkle Streusel on top of sandwiches in ramekins. Place ramekins in a 15- x 10-inch jelly-roll pan. Cover and chill 2 to 24 hours.
5. For Caramel Sauce: Cook sugar in a 3-qt. heavy saucepan over medium heat 6 to 8 minutes or until sugar caramelizes, tilting and swirling pan to incorporate mixture. Stir in whipping cream. (Mixture will bubble and harden.) Cook, stirring constantly, until mixture melts and begins to boil (about 5 minutes). Quickly pour sauce into a bowl; stir in vanilla, and salt. Let cool 15 minutes. Serve warm or cool.
6. Note: To make ahead, cover and chill up to 3 weeks. To reheat, cook, uncovered, in a microwave-safe glass bowl at MEDIUM LOW (30% power) for 2 minutes or until warm, stirring once.
7. Preheat oven to 375°. Let puddings stand at room temperature 30 minutes. Bake 20 to 25 minutes or until golden brown, set, and puffed. Serve warm with Dark Caramel Sauce. Garnish, if desired.
Title: Butter-Rum Baked Apples
Ingredients:
- 8 golden delicious apples
- 2/3 light brown sugar
- 1/2 dark rum
- 5 unsalted butter
- 8 fresh lemon zest
- 8 whole cloves
Instructions:
1. Preheat dutch oven to 450°F (hot).
2. Cut off top third of each apple and reserve.
3. Scoop out seeds and some of flesh from apples using a melon-ball cutter or round teaspoon measure to form a cavity (do not puncture bottoms).
4. Stand apples in dutch oven tightly.
5. Heat remaining ingredients in a small saucepan over moderate heat, stirring, until sugar is dissolved.
6. Pour some of syrup into cavity of each apple and remainder into dutch oven.
7. Return apple tops to apples and cover oven.
8. Bake in oven until apples are tender, 25 to 30 minutes (place the majority of coals on the oven lid).
9. Makes 8 servings.
Title: Chocolate Domino Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/4 salt
- 1 unsalted butter
- 3/4 granulated sugar
- 3/4 light brown sugar
- 1/2 vanilla extract
- 1 vanilla extract
- 1 heavy cream
- 1/2 white chocolate chips
- 1/4
Instructions:
1. Sift the cocoa, flour, and salt together into a medium bowl and set aside.
2. Beat the butter and sugars with an electric mixer on medium high speed until light and fluffy. Reduce the speed to low and gradually add the cocoa mixture.
3. Add the vanilla extract and cream and beat until a dough forms. Wrap tightly and refrigerate for 1 hour.
4. Heat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
5. Roll the dough to 1/4" thickness, cut 16 2" by 4 " rectangles, and place on baking sheets. Score each rectangle in the middle the short way, and press in the white chocolate chips to create dominos.
6. Place the cookies on a prepared baking sheet. Chill for 15 minutes. Bake for 13 minutes.
7. Cool on the pan for 5 minutes. Cool completely on a wire rack.
8. Enjoy!
Title: Fruit Pudding
Ingredients:
- 1 sugar
- 3/4 flour
- 2 baking powder
- 1/8 salt
- 3/4 milk
- 1/2 butter
- 1 margarine
Instructions:
1. Preheat oven to 350, and while it preheats, place 1 stick of butter or margerine in a 9 X 13 or smaller deeper baking dish, in the oven until butter melts.(9x13 makes a nice size, but it comes out kind of thin.).
2. Mix sugar, flour, baking powder, salt, and milk together, by hand until smooth.
3. In pan with melted butter, add batter, making sure it covers most of the bottom of the pan.
4. Drain fruit, and spoon on top of batter evenly, so batter is evenly covered with fruit.
5. Bake at 350 for 40 minutes.
Title: Nona's Not-So-Sweet Sugar Cookies
Ingredients:
- 3 flour
- 1 baking powder
- 1/2 baking soda
- 1 butter
- 1 granulated sugar
- 1
- 1/4
Instructions:
1. In small bowl, sift together dry ingredients: flour, baking powder, soda; set aside.
2. Grate oranges to remove rind.
3. After grating, squeeze juice; set aside.
4. Cream together butter and sugar.
5. Blend in orange rind and fresh orange juice.
6. Add dry ingredients slowly and mix well.
7. wrap in plastic wrap and chill for at least 1 hour (I usually chill longer).
8. Roll out on well-floured pastry cloth or cutting board. Use flour to keep the dough from sticking to fingers, board, etc.
9. Cut cookies with assorted cookie cuttesr.
10. Place on an ungreased cookie sheet.
11. Sprinkle with sugar, etc. (or whatever) before baking.
12. Bake at 400° for 5-7 minutes. Be careful, as these can go from almost done to burnt very quickly.
13. Makes approx 6 doz cookies, depending on the size of your cut-outs. I've never timed the prep process, as it's done in 2 stages.
Title: The Inn at Jackson's Orange Snowball Cookies
Ingredients:
- 1 butter
- 3/4 icing sugar
- 1 all-purpose flour
- 2 2/3 orange zest
- 1 orange zest
- 2 white sugar
- 3/4
Instructions:
1. Using an electric mixer on medium-high speed, beat the butter in a large mixing bowl for 30 seconds; add the icing sugar and beat until combined, scraping the sides of the bowl occasionally.
2. Beat in the orange juice until combined.
3. Beat in as much of the flour as you can with the mixer.
4. With a wooden spoon, stir in 1 tbsp of the orange peel, plus the remaining flour.
5. Shape the dough into 1-1/4-inch balls.
6. Roll each one in granulated sugar.
7. Place the balls 2 inches apart on an ungreased cookie sheet.
8. Bake in a preheated 325°F oven for 15 minutes, or until the bottoms are lightly browned.
9. Cool on cookie sheet for 5 minutes.
10. Meanwhile, in a food processor or blender, blend together the 3/4 cup of granulated sugar and the remaining 2 tsp orange peel.
11. Roll the warm, baked cookies in this mixture.
12. Cool on wire racks.
Title: Cloud Nine Banana Pudding
Ingredients:
- 1 water
- 1 1/4 Jello gelatin
- 5 1/8 Cool Whip
- 8 milk
- 2 bananas
- 2
Instructions:
1. make cake according to directions on box.
2. when cake has completely cooled tear into bite sized pieces and place in big bowl.
3. make pudding according to directions on box.
4. pour hot pudding over cake pieces.
5. slice banana and place in single layer over top.
6. spread cool whip over all.
7. chill at least one hour before serving.
Title: Hershey's Chewy Peanut Bars
Ingredients:
- 1 1/4 all-purpose flour
- 2/3 granulated sugar
- 1/3 light brown sugar
- 1/4 baking powder
- 1 salt
- 1/4 butter
- 1/2 margarine
- 2 eggs
- 10 sweetened condensed milk
- 1 coconut flakes
- 1
Instructions:
1. Heat oven to 350°F and grease 13x9 baking pan.
2. In a large bowl stir together the flour, granulated sugar, cocoa, brown sugar, baking powder and salt.
3. Add butter; cut in with pastry blender or with hands until mixture is well blended, resembling coarse crumbs.
4. Add eggs; mix well.
5. Spoon mixture into prepared pan, pressing firmly onto bottom of pan.
6. Bake 8 to 10 minutes or until mixture is set. Remove from oven; sprinkle peanut butter chips on top.
7. Drizzle sweetened condensed milk evenly over chips; top with coconut. Return to oven; bake 20-25 minutes or until lightly browned on top.
8. Cool completely in pan on wire rack.
9. Cut into 24 bars.
10. Recipe may be reprinted courtesy of the Hershey Kitchens.
Title: Molded Lime-Pineapple Salad
Ingredients:
- 1 boiling water
- 1 crushed pineapple
- 1 lettuce
- mayonnaise
Instructions:
1. Pour boiling water on gelatin in bowl, stir until gelatin is dissolved.
2. Add enough water to reserved pineapple syrup to measure 1 cup; stir into gelatin. Chill until thickened but not set.
3. Stir in pineapple.
4. Pour into 4 to 6 individual molds or one 4-cup mold.
5. Chill until firm.
6. Place 2 servings on lettuce and top each with mayonnaise.
7. Can also serve as a dessert by topping with whipped topping.
Title: Aunt Pauline's Lemon Sponge Cake
Ingredients:
- 6 sugar
- 6 flour
- 1 1/2 vanilla extract
- 1 1/2 salt
- 1/2 cream of tartar
- 1/2
- 1/4
- 3/4
Instructions:
1. Beat egg yolks until thick and lemon colored.
2. Gradually add sugar then extracts.
3. Fold in flour sifted with salt a little at a time.
4. Beat egg white until foamy, add cream of tartar and beat until they form moist glossy peaks.
5. Gold into egg yolk mixture.
6. Bake in ungreased tube pan in 325 degree oven, one hour.
Title: Peachy Keen Cobbler
Ingredients:
- 4 sugar
- 2 flour
- 1 baking powder
- 1 cinnamon
- 1/2 allspice
- 1/4 milk
- 1 vanilla
- 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Place peaches in bowl, add 1 cup sugar. Stir and set aside for 30 minutes.
3. Meanwhile, sift all dry ingredients together in another bowl.
4. In separate bowl, add vanilla to milk. Stir dry ingredients into milk mixture.
5. Melt butter and add to milk/flour mixture. Place peach/sugar mixture in 11"x 8" baking dish. Pour batter over top.
6. Bake at 350*F. 30 minutes. Then turn up to 400*F. and bake another 15 minutes.
7. Enjoy!
Title: Better then Robert Redford Dessert
Ingredients:
- 1 flour
- 1 walnuts
- 1/2 unsalted butter
- 1 cream cheese
- 1 confectioners' sugar
- 1 milk
- 4 instant vanilla pudding
- 2 instant chocolate pudding mix
- 2
Instructions:
1. Preheat oven to 350 degrees and grease a 13X9 pan.
2. In a medium size bowl mix flour, walnuts and butter. Pat into prepared dish.
3. Bake at 350 degrees for 15 minutes, take out and cool.
4. In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
5. Prepare vanilla pudding using 2 cups of the milk, then spread over cream cheese layer.
6. Prepare chocolate pudding with remaining 2 cups milk and spread over the vanilla pudding layer.
7. Spread remaining whipped topping over pudding.
8. Refrigerate at least 2 hours or overnight. Sprinkle with nuts and chocolate curls and cut into squares before serving.
Title: Molasses Clove Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 1/2 ground cinnamon
- 1 ground cloves
- 1/2 ground ginger
- 1/4 - 1/2 ground allspice
- 1/4 salt
- 12 unsalted butter
- 1/3 light brown sugar
- 1/3 granulated sugar
- 1 vanilla extract
- 1 molasses
- 1/2 sugar
- 1/2
Instructions:
1. Adjust oven rack to the middle position and heat the oven to 375°. Line a large baking sheet with parchment paper or spray sheet with nonstick cooking spray.
2. Whisk the flour, baking soda, spices, and salt in a medium bowl until thoroughly combined; set aside.
3. Either by had or with an electric mixer, beat the butter with the brown sugar and the 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and add the yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds.
4. Reduce the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping the bottom and sides of the bowl once with a rubber spatula.
5. Reduce the speed to the lowest setting; add the flour mixture and beat until just incorporated, about 30 seconds, scraping the bowl down once. Give the dough a final stir by hand to ensure that no pockets of flour remain at the bottom. The dough will be soft.
6. Place the 1/2 cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands into the water and shake off the excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough).
7. Using a tablespoon measure, scoop a heaping tablespoon of dough and roll it between your moistened palms into 1 1/4- to 1 1/2- inch ball; drop the ball into the sugar and repeat to form about 4 balls. Toss the balls in sugar to coat and set them on the prepared baking sheet, spacing them about 2 inches apart. Repeat with the remaining dough, moistening your hands as necessary with the water.
8. Bake until the cookies are browned, still puffy, and the edges have begun to set, but the centers are still soft (the cookies will look raw between the cracks and seem underdone), about 11 minutes, rotating the sheet from front to back half-way through the baking time. Do not overbake.
9. Cook the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer to the cookies to a wire rack; cool the cookies to room temperature.
Title: Tender Meltaways
Ingredients:
- 1 3/4 flour
- 1/2 cornstarch
- 1/3 icing sugar
- 3/4 butter
- 1 lemon juice
- 1 1/2 lemon zest
- 3/4 icing sugar
- 1/4 butter
- 1 1/2 lemon juice
- 1 1/2 lemon zest
Instructions:
1. Cookies Combine all cookie ingredients in large bowl and beat at low speed (3 minutes), until well mixed.
2. Shape cookie dough into two 8 x 1" rolls.
3. Wrap in wax paper and refrigerate for 2 hours.
4. Preheat oven to 350 degrees.
5. Cut cookie rolls into 1/4" slices.
6. Bake on ungreased cookie sheet for 8- 10 minutes.
7. Remove cookies from oven immediately and cool completely.
8. Tart Lemon Frosting Combine all frosting ingredients in small bowl and beat on medium speed for 2 minutes.
9. Dip cooled cookies in frosting.
10. Edited to add: If you find the frosting is too thick, add liquid of your choice a little at a time, until you have the constinency you desire. (lemon juice, water, milk).
Title: Badam Kheer (Almond Pudding)
Ingredients:
- 1 milk
- 5 sugar
- 1/2 green cardamoms
- 2 -3 saffron
- 1
Instructions:
1. Shred 1/4 almonds into thin strips (optional) and grind the rest into a smooth paste using some of the milk.
2. Bring the rest of the milk to a boil and simmer till 2/3 of the volume remains.
3. Add the almond paste, sugar, cardamom powder and saffron. Simmer on low heat for 2-3 minutes, stirring occasionally.
4. Transfer to serving dish and chill.
5. Garnish with some of the shredded almond strips and serve.
Title: Pumpkin Walnut Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 lemon juice
- 3/4 all-purpose flour
- 1 baking powder
- 2 cinnamon
- 1 ground ginger
- 1/2 ground nutmeg
- 1/2 salt
- 1 walnuts
- 8 cream cheese
- 1 powdered sugar
- 4 butter
- 1/2 vanilla
- 2 pumpkin
- 3 powdered sugar
Instructions:
1. Set eggs out and let come to room temperature. Preheat oven to 375 f oven.
2. Beat eggs on high speed of electric mixer for 5 minutes. Gradually beat in 1 cup sugar, pumpkin (solid pack), and lemon juice.
3. In separate bowl stir together the flour, baking powder, cinnamon, ginger, nutmeg & salt. Fold into the egg mixture.
4. Spread in greased & floured 15x10x1 (jelly roll) cake pan. Sprinkle with 1 cup chopped walnuts. Bake for 15 minutes.
5. Remove from oven and immediately turn out of pan onto cotton tea towel that you have sprinkled with appox. 1-2 tablespoons powdered sugar. Roll up starting at the narrow end, rolling the towel and cake together. Set aside to cool.
6. When cool, combine the cream cheese, 1 cup powdered sugar, pumpkin, butter and vanilla. Beat on high speed till light and fluffy. Unroll cake carefully and spread filling covering edge to edge. Carefully roll cake and place on serving platter (you will not use the towel this time). Dust the roll with approximately 3 TBS powdered sugar (give or take, according to your tastes).
7. Cover lightly with plastic wrap and chill for at least 1 hour before serving or overnight. Slice and serve. Can be served with whipped cream if desired.
Title: Soft Apple Slices
Ingredients:
- 2 apples
- water
Instructions:
1. Peel apples and cut into 1/4" thick rounds.
2. Simmer 2 inches of water in a medium pan. Working in batches, submerge apple slices for 40 seconds.
3. Transfer to paper towels with a slotted spoon; let cool.