lumicero/recipes-ing2inst huggingface dataset:
Title: Cream Cheese Pound Cake Perfected
Ingredients:
- 3 cake flour
- 1 salt
- 4 milk
- 1/4 vanilla extract
- 2 sugar
- 3 unsalted butter
- 1 1/2 cream cheese
- 6
Instructions:
1. Adjust oven rack to middle position and heat oven to 300 degrees. Grease and flour 12-cup Bundt pan.
2. Combine flour and salt in bowl. Whisk eggs and yolks, milk and vanilla together in a 2 cup liquid measuring cup.
3. Using stand mixer fitted with paddle, beat sugar, butter and cream cheese on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and very slowly add egg mixture until incorporated (batter may be slightly curdled).
4. Add flour mixture in 3 additions, scraping down bowl as needed. Give batter final stir by hand.
5. Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 80 to 90 minutes, rotating pan halfway through baking.
6. Cool cake pan on wire rack for 15 minutes. Remove cake from pan and cool completely, about 2 hours. Serve.
7. Cake can be wrapped in plastic wrap and held at room temperature for 3 days.
Title: Chocolate Banana Heaven Cake
Ingredients:
- 1 cocoa powder
- 1/2 eggs
- 3 coffee
- 1 water
- 1/3 bananas
- 3 instant coffee
- 1 milk
- 2 Philadelphia Cream Cheese
- 1 powdered sugar
- 3 pecans
- 2 chocolate curls
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 2 (9-in.) round cake pans.
3. Line bottoms of pans with wax paper.
4. Stir cake mix and cocoa in large bowl.
5. Add eggs, prepared coffee, water and bananas; beat with electric mixer on low speed 30 seconds, scraping bowl frequently.
6. Beat on medium speed 2 min; pour evenly into prepared pans.
7. Bake at 350°F for 30 to 35 min or until toothpick inserted in centre comes out clean.
8. Cool 10 min; remove from pans.
9. Immediately remove wax paper.
10. Cool cake layers completely on wire racks.
11. Dissolve 1 tsp instant coffee in warm milk.
12. Beat cream cheese with electric mixer on medium speed until creamy.
13. Add milk mixture; beat 2 min, then blend in melted chocolate.
14. Add powdered sugar; beat until smooth and fluffy.
15. Use to fill and frost cooled cake layers.
16. Immediately press pecans into frosting on side of cake.
17. Garnish top with chocolate curls.
18. To Make Chocolate Curls: Unwrap and heat a square of Semi-Sweet Chocolate for a few seconds in the microwave.
19. Holding the square firmly in your hand, draw a vegetable peeler over the flat bottom.
Title: Crystal's Nana Cake
Ingredients:
- 1 butter
- 1 sugar
- 3/4 brown sugar
- 3 flour
- 2 baking powder
- 4 eggs
- 1 vanilla
- 1 milk
- 1/2 buttermilk
- 3 bananas
Instructions:
1. pre-heat over to 350
2. cream butter, white/brown suger,egg yolks. Then after fluffy add bananans mix untill bleanded.Add milk,buttermilk,flour baking poweder,vanillla. Mix well the add whites beaten slightly with a pinch of salt slowly add untill all is mixed. bake in a 13x9 pan for 30 to 35 mins or untill golden and tooth pick comes out clean. Let cool I use a basic butter cream frosting or just plain.
Title: Raspberry and Peach Trifle
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 cold water
- 4 instant vanilla pudding
- 2 Cool Whip
- 16 frozen raspberries
- 1
Instructions:
1. Combine Eagle Brand and water,add pudding mix and beat well. Chill for about 20 minutes or until thickened and fold in Kool Whip.
2. Line bottom and sides of a 12 cup glass bowl with lady fingers.
3. Combines the reserved juices from fruit.
4. Spoon a third of the juice mixture over lady fingers. Cover with a third of the pudding mixture and top with half of the raspberries and peach slices. Cover with a layer of lady fingers and repeat layering, ending with pudding mixture.
5. Chill and garnish with a few raspberries or strawberries.
6. Serve and Enjoy.
Title: Welsh Griddlecake (Cacen Gri)
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 8 butter
- 1/4 sugar
- 1/3 dried currant
- 1 egg
- 1/2 buttermilk
Instructions:
1. Put the flour into a bowl with the salt.
2. Rub in the butter.
3. Add the sugar and currants, and mix thoroughly.
4. Make a well in the center of the mixture. Dissolve the baking soda in the buttermilk and pour it into the well.
5. Then add the egg.
6. Blend and knead the mixture to a soft dough.
7. Turn the dough out onto a floured board, shape it into a ball, and flatten it to form a round cake about 1/2 inch thick.
8. Bake the cake on a lightly greased griddle or heavy skillet over medium heat until browned, about 10 minutes on each side.
9. Halve the cake horizontally while still warm and spread it with butter.
10. Makes 8 inch cake.
11. Welsh Fare.
Title: Baked Pears with Orange Cinnamon Sauce
Ingredients:
- 3 pears
- 1/2 cornstarch
- 1 cinnamon
- 1/2 clove
- 1/2 sugar
- 1 water
- 2 raisins
- 1/4 brown sugar
- 1
Instructions:
1. Core and halve the pears.
2. Place them face down in a greased baking dish.
3. Whisk together the orange juice, cornstarch, cinnamon, cloves, sugar and water.
4. Pour over the pears.
5. Sprinkle over the raisins.
6. Cover the baking dish with aluminium foil and bake in a 425 F or 220 C oven for 25 minutes.
7. This is the time needed to bake fairly hard pears, so if yours are soft you may be able to take them out after 10-15 minutes.
8. Take the dish out of the oven.
9. Using a spoon, scoop up any juice on the bottom of the pan and drizzle it over the pears.
10. Sprinkle over the brown sugar.
11. Turn on the top element of the oven and put the pears back in the oven for a couple minutes until they start to brown on top.
12. Remove from the oven.
13. Divide between two bowls and serve topped with a scoop of vanilla ice cream.
Title: Chocolate Pastry Cups
Ingredients:
- 3 1/2 frozen puff pastry shell
- chocolate pudding
Instructions:
1. Cook pastry cups according to package directions. Remove from pan and let cool.
2. When cooled, remove circular "tops" with a fork and save. Remove enough "top" so that 3/4 of the cup is hollow.
3. Spoon chocolate pudding into the cup just until it's level with the rim.
4. Place in fridge loosely covered until serving.
5. Serve with a scoop of whipped topping on top.
6. **This is just as good prepared with lowfat/fat free products.
7. **For a fruit cup, mix 1 block cream cheese, with 1/2 cup whipped topping and powdered sugar to taste. Place two tablespoons mixture into cup, then top with sliced fresh fruit of your choice. Melt 1/4 cup of your favorite jam and drizzle entire cup with melted jam.
8. **For the chef only: since you made them, you get to eat the best part -- the "tops"! Use them to scoop up the extra pudding!
Title: Almond and Chocolate Chunk Biscotti
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 3 eggs
- 1 sugar
- 1/2 vanilla extract
- 1 1/4 bittersweet chocolate
- 7
Instructions:
1. Preheat oven to 350°F Line a baking sheet with parchment paper.
2. In a small bowl, whisk together flour and baking powder.
3. In a stand mixer, whisk eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape - about 5 minutes.
4. Using a rubber spatula, stir the flour mixture into the egg mixture. Mix in the almonds and chocolate.
5. On a lightly floured work surface, divide the dough in half. Using dampened hands, shape each loaf into a log 3 inches in diameter. Set the logs lengthwise on the baking sheet. Dampen your hands and smooth the surface of the logs.
6. Bake, rotating the sheet halfway through baking, until logs are lightly browned - about 20 minutes. Remove logs from baking sheet and decrease oven temperature to 300°F Let the logs rest for 10-15 minutes.
7. Transfer the logs to a cutting board. Slice each log diagonally with a serrated bread knife into slices 1/2 inch thick. Place the cookies, cut sides up, in a single layer on the baking sheet. Bake the biscotti about 10 minutes, then flip and bake another 10 minutes. Once cooled, if you desire you may dip the biscotti into melted chocolate and sprinkle with crushed almonds.
Title: Reese's Cup Pie
Ingredients:
- 1 graham cracker pie crust
- 3/4 peanut butter
- 2 1/4 milk
- 1 chocolate pudding mix
Instructions:
1. In medium mixing bowl with mixer on low.
2. Cream peanutbutter until soft. Gradually add milk while continuely to mix. (IMPORTANT: add milk SLOWLY).
3. When all milk is mixed with peanutbutter, add pudding mix and continue to blend until ingredients are smooth and combined well. (1 1/2-2 minutes.).
4. Pour mix into baked shell, Chill at least 4 hours.
Title: Speculaas
Ingredients:
- 6 unsalted butter
- 5 brown sugar
- 8 self-raising flour
- 1/2 mixed spice
- 1 ground cinnamon
- 1/2 lemon
- 2
- 1
Instructions:
1. Cream butter and sugar together until light and fluffy. Sift the flour, mixed spice and cinnamon, then add the lemon rind, nuts and biscuit crumbs and bind the ingredients together to make a stiff dough.
2. On a lightly floured working surface, roll out the dough to a depth of 3/8 inch then cut out the biscuits, using various cutters.
3. Place the biscuits on baking trays and cook them on the centre shelf of a moderate oven gas mark 4/350F/280C for 15 - 20 minutes until they are golden brown. Transfer the biscuits to a wire tray to cool.
4. If liked, the biscuits can be decorated with glace icing and silver balls.
Title: Orange Grove Cake
Ingredients:
- 1 butter
- 1 3/4 sugar
- 4 eggs
- 1/3 cake flour
- 2 baking powder
- 3 salt
- 2 1/2 2% low-fat milk
- 1/2 sugar
- 2/3 cornstarch
- 1/2 cornstarch
- 1 water
- 2 lemon juice
- 2/3 salt
- 2 sugar
- 3 water
- 2 butter
- 1 confectioners' sugar
- 1/8 heavy whipping cream
- 1/2 salt
- 1/3
- 1/4
- 1
- 4
- 3
- 1
- 1/4
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
2. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
4. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange peel and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.
5. For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.
6. For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.
7. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.
Title: Chocolate Fondue
Ingredients:
- 1/4 milk
- 12 sweetened condensed milk
- 1 vanilla
- 1
Instructions:
1. Combine milk and chocolate chips in fondue pot.
2. Set temperature dial to Warm.
3. Stir until chips are melted.
4. Add sweetened condensed milk and vanilla.
5. Stir to combine.
6. Serve with pieces of angel food, sponge or pound cake, marshmallows or fresh fruit tidbits.
Title: Rich Chocolate Cherry Brown Rice Pudding
Ingredients:
- 2 cooked brown rice
- 1 1/2 buttermilk
- 1 egg
- 1/4 honey
- 1/4 sweet cherries
- 1
Instructions:
1. Preheat oven to 350f degrees.
2. Whisk together, buttermilk, egg, honey and cocoa until smooth.
3. Add cooked rice and mix well.
4. Rough chop half the cherries, add to rice mixture.
5. Reserve the other half of the cherries for garnish.
6. Pour the rice mixture into a greased (I use butter) 8x8 inch baking dish.
7. Set baking dish into a roaster or other baking dish that it will fit into and pour boiling water into the other dish so that it comes about half way up the side of the dish filled with the rice pudding.
8. (I do this after I have placed it on the oven rack for safety sake).
9. Use the middle oven rack.
10. Bake at 350f degrees for approximately 30 minutes or until the centre of the pudding is set, also depending on how dry you like your rice pudding, adjust cooking time accordingly.
11. Remove from oven and roaster and set on a rack to cool.
12. When cooled, spoon into 4 to 6 dessert cups, garnish with whipped cream, whole cherries and shaved chocolate.
13. (I put a couple of whole cherries and some shaved chocolate in the bottom of the dessert cup also).
14. They look very nice in a wine glass or just an ordinary glass.
Title: Hot Fudge Monday
Ingredients:
- 1 all-purpose flour
- 3/4 brown sugar
- 1 1/2 baking powder
- 2 salt
- 1/4 skim milk
- 1/2 brown sugar
- 2 boiling water
- 1
- 1/4
- 1 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. To prepare cake batter, combine flour, brown sugar, cocoa, baking powder and salt in a medium bowl.
3. Set aside.
4. In a small bowl, whisk together milk & oil. Add milk mixture to flour mixture.
5. Using a wooden spoon, stir vigorously until well blended (you may also use an electric mixer on low speed).
6. Pour batter over the bottom of an ungreased 8 x 8 inch baking pan.
7. Spread evenly.
8. In a small bowl, mix together second amount of brown sugar and second amount of cocoa.
9. Sprinkle mixture evenly over batter.
10. Pour boiling water over top.
11. DO NOT STIR!
12. Bake for 40-45 minutes, until top of cake feels dry to touch.
13. Remove from oven and let stand 5 minutes before serving. Cut into 6 pieces.
14. Spoon sauce from bottom of pan over individual servings of cake.
Title: Cherry Crunch Dessert
Ingredients:
- 2 cherries
- 1 margarine
- 2 sugar
- 1
- 1/2
Instructions:
1. Mix cherries&liquid, sugar, and flavoring.
2. Grease 13 x 9 pan.
3. Put cherry mixture in first.
4. Sprinkle dry cake mix over cherry mixture.
5. Sprinkle nuts over cake mix.
6. Melt margarine and pour evenly as possible over all.
7. Bake until brown and bubbly at 350°F 35-40 minutes.
Title: Ham on the Street's Chocolate Dessert Lasagna
Ingredients:
- 1 ricotta cheese
- 2 powdered sugar
- 1 eggs
- 1/2 orange
- 2 roasted pistachios
- 1 1/2 white chocolate
- 1
- 1/2
- 4
Instructions:
1. Preheat the oven to 350 degrees F.
2. Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.
3. Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.
Title: Oatmeal-Raisin Cookie Cupcakes
Ingredients:
- 3 3/4 old fashioned oats
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 2/3 ground cinnamon
- 2 unsalted butter
- 1 1/2 granulated sugar
- 1 light-brown sugar
- 1 eggs
- 4 pure vanilla extract
- 2 sour cream
- 1 raisins
- 1 1/2 sweetened flaked coconut
- 1
Instructions:
1. Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.
3. Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oatcoconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely. Cupcakes can be stored in airtight containers at room temperature up to 3 days.
Title: Dark & Sumptuous Chocolate Cake
Ingredients:
- 60 cold water
- 75 coconut butter
- 50 sugar
- 1 1/2 instant espresso powder
- 1 1/2 bittersweet chocolate
- 150 all-purpose flour
- 1 1/2 baking soda
- 1/2 fine sea salt
- 1 1/2 instant espresso powder
- 75 dark brown sugar
- 300 hot water
- 375 coconut oil
- 90 cider vinegar
- 1 1/2 white wine vinegar
- 1 pistachios
- 1
Instructions:
1. Equipment: 8-inch round springform cake tin.
2. Start with the icing, though first preheat the oven to 180°C/350°F/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything’s dissolved. Then turn off the heat – but leave the pan on the hob – then quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the cake takes to make, cook and cool. But do give the icing a stir with a spatula every now and again.
3. Line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter) with baking parchment.
4. Put the flour, bicarb, salt and instant espresso and unsweetened cocoa in a bowl and fork to mix.
5. Mix together the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done.
6. When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it.
7. Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.
8. Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. So pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed.
9. If you wish to decorate, now is the time to do it. In which case, sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. Leave to stand for 30 minutes for the icing to set before slicing into the cake.
10. FREEZE NOTE: The cake can be made ahead and frozen, without icing. When cool, carefully wrap cake in a double layer of clingfilm and a layer of foil. Freeze for up to 3 months. To defrost, unwrap and place on a serving plate at room temperature for 3–4 hours.
Title: Rice Cooker Gingerbread Cake
Ingredients:
- 1 1/2 white flour
- 1/4 sugar
- 1 baking soda
- 1/4 salt
- 1/2 cinnamon
- 3 ginger powder
- 1/3 unsulphured molasses
- 1/2 vinegar
- 1 water
- 3/4
Instructions:
1. Mix all dry ingredients well.
2. Add in order: oil, molasses, vinegar, and water (hint: use same measuring cup as molasses will not stick to the cup as it will be coated with oil).
3. Stir batter by hand until smooth, about 1 minute.
4. Lightly oil or spray inside of the rice cooker bowl and pour batter mixture into the rice cooker bowl.
5. Set rice cooker to slow (if you have such a setting, or small volume). Set timer if possible for one hour.
6. Cooker will shut off after 5 minutes to warm function, restart to cook function as above and 'bake' for 60-70 minutes or until a tooth pick comes out clean from middle and edges of cake.
7. Check progress of cake at 45 minutes (some rice cookers are faster than others).
8. When toothpick comes clean, turn off rice cooker.
9. Allow cake to cool 15 minutes in cooker bowl that has been removed from rice cooker.
10. After cooling put serving dish over top of the cooker bowl and invert quickly (this cake is quite fragile so a smooth action is necessary) to transfer the cake from bowl to serving dish.
11. Serve warm or cold, topped with puree from canned pears.
Title: Raspberry Fool
Ingredients:
- 2 1/2 fresh raspberries
- 1 unflavored gelatin
- 1/4 sugar
- 1 plain yogurt
- 4 fresh mint leaves
- 1
Instructions:
1. In a food processor or blender, puruée 1 1/2 cups of the raspberries. In top of double boiler, combine gelatin with orange juice and heat, stirring, until dissolved; pour over raspberries. Stir in orange rind, 2 tablespoons sugar and yogurt.
2. Beat egg white until stiff, gradually add 2 tablespoons sugar and beat until shiny. Fold beaten egg white into raspberry mixture. Pour into 3-cup ring mold that has been rinsed with cold water. Chill for about 2 hours, or until firm.
3. Turn out onto a serving plate and fill center of ring with remaining raspberries, sprinkling a few around the outside. Garnish with a few fresh mint leaves, if desired,.
Title: Ricotta With Raw Honey and Pears
Ingredients:
- 2 ricotta cheese
- 6 raw honey
- 1 gluten-free vanilla extract
- 4 pears
- 2 fresh lemon juice
Instructions:
1. Blend ricotta, honey and vanilla extract in a food processor until smooth; transfer to a bowl.
2. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.
3. Just before serving, slice pears lengthwise into wide sections; gently toss pear slices in a small bowl with lemon juice.
4. Divide ricotta mixture among 6 wineglasses.
5. Top with pear slices and serve.
Title: Uncooked Strawberry Cookies
Ingredients:
- 2 strawberry Jell-O gelatin dessert
- 1 pecans
- 1 flaked coconut
- 3/4 sweetened condensed milk
- 1/2 vanilla extract
- 1/4
Instructions:
1. Mix all ingredients together well.
2. Shape (as best you can) to resemble strawberries.
3. Roll in red sugar.
4. If desired dye slivered almonds green for stems.
Title: Hemetschwenger - Apple Turnovers (Mennonite)
Ingredients:
- 1 butter
- 1 flour
- 2 1/2 sugar
- 2 cinnamon
- 1/2
- 2 -3
Instructions:
1. Preheat oven to 350°.
2. Mix the whipping cream and butter together until well blended.
3. Add the flour. Mix until the dough comes together and can me formed into a ball. Dough should not be too sticky, If it is, add more flour as you mix, 1 teaspoon or a good pinch at a time. DO NOT OVER MIX!
4. Divide dough in half. Shape each half into flat ovals. Wrap in plastic wrap and refrigerate for one hour.
5. Lightly flour your rolling surface and rolling pin.
6. Roll each half into a 12x12 square. A lightly dusting of flour as needed to prevent sticking.
7. Using a pizza cutter, cut into 9 squares. Each square will be 4x4.
8. Place each square on a cookie sheet. Add a spoonful of apples, Sprinkle with cinnamon sugar.
9. Pick up all 4 corners and bring to the center and twist to form a knot.
10. NOTE: ***Freeze at this point and bake later. DO NOT THAW first before baking.
11. Bake for 25-30 minutes. They will brown slightly on the bottom. Filling will be bubbly and apples tender. * Baking time may need to be adjusted if baking from frozen state.
12. Remove from cookie sheet promptly and roll in cinnamon sugar.
13. Serve warm or set aside to cool. Best flavor when serve warm.
14. A small scoop of vanilla ice cream would put this over the top!