lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Milk and Sugar Icing (Frosting)
Ingredients:
- 2 sugar
- 1/2 milk
- 1/2 butter
- 1 vanilla
Instructions:
1. Mix sugar, milk, and butter in a large saucepan.
2. Bring to a full rolling boil. Boil for 90 seconds.
3. Remove from heat and add vanilla.
4. Place in a pan of cold water and using an electric mixer, beat until a thick spreading consistency.
Title: White Texas Buttermilk Sheet Cake
Ingredients:
- 2 2/3 flour
- 2 sugar
- 1/2 butter
- 1/2 canola oil
- 1 water
- 2 eggs
- 2 vanilla
- 1 cinnamon
- 1 1/2 baking soda
- 2/3 buttermilk
- 1/2 butter
- 1 vanilla
- 1 cream cheese
- 2 powdered sugar
Instructions:
1. Set oven to 350 degrees F.
2. Grease a 17" x 11" baking sheet.
3. In a bowl mix together the flour and sugar.
4. In a saucepan, combine 1/2 cup butter, oil and water; bring to a boil, then pour over flour mixture; beat thoroughly.
5. Beat in eggs, vanilla, cinnamon, baking soda and buttermilk.
6. Pour into prepared baking pan.
7. Bake for about 20 minutes or until cake tests done.
8. For frosting;: Cream together 1/2 cup butter, 1 tsp vanilla and the cream cheese; beat in icing sugar, adding more, if necessary to reach the desired consistency.
9. Beat until light and fluffy.
10. Spread over warm cake.
Title: Chocolate Avocado Mousse (Green Plate Rule)
Ingredients:
- 2 avocados
- 1/4 cocoa powder
- 1/4 raw honey
- 1/2 vanilla extract
- 1/2 orange, zest of
- 1 salt
Instructions:
1. Add the avocados to a food processor and mix until smooth.
2. Add the remaining ingredients and mix well.
3. Scoop out into small bowls or shot glasses and place in the refrigerator for 1 - 2 hours.
4. Top with chopped almonds and chocolate chips, optional.
Title: Southern Apple Crisp
Ingredients:
- 3 tart apples
- 1/2 brown sugar
- 1/2 nutmeg
- 1/3 sugar
- 1/2 pecans
- 2 lemon juice
- 1/2 cinnamon
- 4 butter
- 1/3 flour
- 1/3 oats
Instructions:
1. Peel, core and chop apples. Toss in a bowl with lemon juice to prevent darkening.
2. In another bowl, combine brown sugar, cinnamon and nutmeg. Stir into apples and set aside.
3. In another bowl, combine flour, sugar and oats. Cut butter in pieces and cut into flour mixture until it looks like crumbs. Stir in nuts.
4. Butter a 10 x 7 baking dish. Spread apples evening in dish and then sprinkle with crumb mixture.
5. Bake at 375 for 30-45 minutes or until apples are tender and topping is lightly brown.
6. Serve warm with vanilla bean ice cream!
Title: Cherry Cocolate Chip Cookies
Ingredients:
- 1 vanilla
- 1 eggs
- 1
- 2/3
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Place all of the ingredients into a large mixing bowl and mix.
3. Put cookies on ungreased cookie sheet.
4. Bake for 10 minutes.
Title: Marshmallow Lamingtons
Ingredients:
- 250 dark chocolate
- 2 marshmallows
- 200
Instructions:
1. Melt chocolate in bowl over boiling water, stir until smooth.
2. Remove from heat and allow to cool slightly.
3. Spread coconut out on a sheet of parchment paper.
4. Hold each marshmallow with a toothpick, dip in chocolate until completely covered, then roll in coconut and set on rack for 30 minutes to dry.
5. Serve with coffee.
Title: Polish Apricot Horns
Ingredients:
- 1 butter
- 1 cottage cheese
- 4 flour
- 1 sugar
- 2 sugar
- 1 1/2
- 1 1/4
- 2
Instructions:
1. Blend butter, cottage cheese and flour with hands to form dough. Add more flour if cheese is watery. Shape into 1-inch balls and put in refrigerator overnight. (Dough may be kept under refrigeration for up to one month.).
2. Preheat oven to 375° F. Lightly grease a cookie sheet; set aside.
3. Cook apricots until tender; drain and puree. Add 2 cups Sugar while still hot. Cool. In a separate bowl, mix almonds and 1 ¼ cup Sugar; set aside.
4. Press each dough ball into a 3-inch round (make only ten horns at a time so dough will remain cold). Place one teaspoon of apricot filling into center of each round. Roll into shape of horn.
5. Dip in egg whites and then roll up in sugared almonds. Place on prepared sheet and bake for 12 minutes. Remove from oven, sprinkle with Confectioners Powdered Sugar, if desired.
6. Note: Rounds can be folded over filling and edges press close for a half-moon filled cookie.
Title: Butter Spritz Cookies
Ingredients:
- 1 butter
- 1 egg
- 2 1/4 all-purpose flour
- 1/2 sugar
- 1/2
Instructions:
1. Cream butter; Add sugar and beat until fluffy.
2. Beat in egg and almond extract. Blend in flour.
3. Divide dough into thirds.
4. Add a few drops red food coloring to 1/3, green coloring to 1/3 and leave 1/3 plain.
5. Fill cookie press with each color or combine colors for a rainbow effect. Form into desired shapes and decorate. Bake at 350° for 8-10 minutes.
6. Makes about 4 dozen.
Title: Bizzare Paneer(Cottage Cheese) with Strawberry Dessert
Ingredients:
- 500 cottage cheese
- 2 sweetened condensed milk
- 1 milk
- 2 cornflour
- 1 fresh strawberries
- 2 pistachios
- 2 vanilla essence
- 3 -4 mint leaf
- strawberry
Instructions:
1. Boil milk in a wide pan.
2. Add sweetened condensed milk and cornflour diluted in a little milk.
3. Cool till just warm.
4. Gradually add the mixture to the paneer.
5. Stir well.
6. Cook, stirring continuously, till the mixture is thick.
7. Add strawberries.
8. Mix well.
9. Pour into individual serving bowls.
10. Chill.
11. Garnish with nuts, strawberries and mint leaves.
12. Serve in style!
Title: Yogurt Heart With Strawberry Coulis
Ingredients:
- 1 gelatin
- 1/4 water
- 1 1/2 skim milk
- 1/3 granulated sugar
- 2 1/4 plain yogurt
- 1 vanilla
- 1 strawberry
- 1 lemon juice
- 1/2 confectioners' sugar
Instructions:
1. Rinse a 1 quart heart mold under cold water- DO NOT DRY.
2. Soak gelatin in water.
3. Mix milk and sugar together in saucepan and heat till sugar dissovles.
4. Remove from heat.
5. Add gelatin and stir till dissolved.
6. Empty into a large bowl and allow to cool for 5 minutes.
7. Stir in yogurt and vanilla.
8. Pour into rinsed mold and refrigerate for, at least, 2 hours or till set.
9. Unmold (place bottom of mold in warm water for a'few seconds') onto serving plate.
10. Coulis:
11. Puree in blender.
12. Add lemon juice, to taste.
13. Add sugar.
14. Pass through sieve to remove seeds, if desired.
15. Pour strawberry coulis around mold and decorate with strawberries.
Title: Lemon-Cream Cheese Frosting
Ingredients:
- 4 cream cheese
- 2 butter
- 1 1/2 fresh lemon juice
- 1/2 lemon, rind of
- 1 powdered sugar
Instructions:
1. In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately.
2. Store frosted goods covered in the refrigerator; bring to room temperature before serving.
Title: Claudia's Apple Cake
Ingredients:
- 5 apples
- 1/2 sugar
- 1 1/2 cinnamon
- 3 flour
- 2 sugar
- 1 baking soda
- 2 baking powder
- 1 salt
- 4 eggs
- 1 vanilla
- 1/3 powdered sugar
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Pare and thinly slice apples.
3. Sprinkle 1/2 cup sugar (depending on the type of apples I sometimes only use 1/3 cup) and cinnamon over apples and toss lightly to coat. Put aside.
4. Mix the flour, sugar, baking soda, baking powder, salt, eggs, vegetable oil, orange juice, and vanilla together.
5. Mix on low for 1 minute and then on medium for 4 minutes scraping down sides as needed.
6. Grease a 10 inch tube or bundt pan.
7. Fill pan with alternating layers of batter and apples; begin and end with batter. (3 layers of batter and 2 layers of apples).
8. Stir any remaining liquid from the apples into the last layer of batter.
9. Bake at 350 degrees Fahrenheit for 1-1/2 hours or until cake tests done.
10. Cool in pan about 10 minutes before turning out onto cake plate.
11. Dust with powdered sugar after cooling to dress it up a bit.
Title: New Sweet Potato Cobbler
Ingredients:
- 3 -4 sweet potatoes
- 3/4 white sugar
- 1/2 brown sugar
- 1 nutmeg
- 1 cinnamon
- 1/4 orange zest
- 4 -6 butter
- 1
Instructions:
1. Preheat oven to 450 degrees.
2. In a dutch oven, cook sweet potatoes in boiling water until almost tender.
3. Remove the sweet potatoes from the water and place in a deep baking dish.
4. Pour the remaining liquid from the dutch oven over the sweet potatoes in the baking dish.
5. Combine sugar, nutmeg, cinnamon, orange zest and orange juice.
6. Pour over the sweet potatoes.
7. Dot top of potatoes with butter.
8. Cover potatoes with the pie crust and pinch all edges.
9. Cut slits in the top of the crust.
10. Bake at 450 degrees for 10 minutes.
11. Reduce heat to 375 degrees and bake 15-20 additional minutes.
12. Serve warm.
Title: Saucepan Cookies
Ingredients:
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1/2 salt
- 1 dates
- 1/2 walnuts
- 1 vanilla
- 2 coconut
- 1 1/2
Instructions:
1. In a meduim saucepan, mix together butter, sugar, eggs, salt, dates and walnuts. Cook over low heat for 10 minutes. Remove from heat and add vanilla.
2. Cool for about 5 minutes and then fold in 2 cups rice krispies.
3. Form into balls and roll in coconut.
Title: The Lard Tub Pie Crust Recipe
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 1/2 water
- 1/3
Instructions:
1. Check your lard, it should have no smell or taste, if it does, it is probably rancid.
2. Get a large size bowl and add your flour and salt.
3. Take your cup of lard and put it in the bowl a spoonful at a time.
4. Cover the bits of lard with flour from the bowl.
5. Cut the lard into the flour with a sturdy pastry cutter (Get one with ridged blades if you can) to pea sized bits.
6. Dribble the water into the mixture all at once.
7. Use your hand to work the water into the dough, I like to scoop the mixture from the edges and smoosh it in the center of the bowl.
8. You are done mixing when the mixture will stick together as a complete blob. It is like making biscuits don't overwork the dough.
9. Form a ball and weigh it on a scale, mine weighed about 600 grams.
10. You might want to clean your hands for the next step. Get some cellophane wrap ready.
11. Divide the ball into three little balls each a third of the total weight of the original (about 200 grams). Wrap the 3 balls in the cellophane wrap. Put in the fridge, ideally for 24 hours, but 4 hours is fine.
Title: Texas Pete® Red Velvet Cones
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 5 baking soda
- 3 salt
- 1 cocoa powder
- 2 buttermilk
- 2 eggs
- 3 vanilla extract
- 2 cream cheese
- 4 unsalted butter
- 3 powdered sugar
- 2 vanilla extract
- 48 powdered sugar
- 36
- 1/2
- 2
- 1/2
- 2
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, Texas Pete® Hot Sauce and vanilla.
3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
4. Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean.
5. Remove the cakes from the oven and let cool completely.
6. While the cakes are in the oven, prepare the spicy cream cheese frosting.
7. Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking.
8. Place the spicy cream cheese frosting into a piping bag with a small decorative tip.
9. Using the tip of a piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spice cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones.
10. Sprinkle with powdered sugar and serve.
Title: Perfect Peach Fluff
Ingredients:
- 1 peach gelatin
- 1 1/2 boiling water
- 2 low-fat plain yogurt
- 1
Instructions:
1. Lightly grease or spray with non-stick coating a 5 cup (1 1/2L) ring mold.
2. In medium bowl dissolve jelly powder in boiling water.
3. Refrigerate 5 to 10 minutes.
4. Stir yogurt until creamy.
5. Gradually blend yogurt into jelly.
6. Fold in peaches.
7. Pour into prepared mold.
8. Refrigerate until firm.
9. Invert to unmold.
Title: Roasted Rhubarb
Ingredients:
- 4 fresh rhubarb
- 1/2 sugar
- 1/4 lemon juice
- 2 candied ginger
- 1 lemon peel
Instructions:
1. Combine all the ingredients in a baking pan and spread out evenly.
2. Bake in preheated oven at 450F until rhubarb is soft but still retains its shape (about 25 minutes).
3. Stir, cool slightly, and serve with ice cream or yogurt.
Title: Cajun Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 butter
- 1 water
- 4 buttermilk
- 1/2 baking soda
- 1 salt
- 1 cinnamon
- 1 eggs
- 2 vanilla
- 1 powdered sugar
- 1 milk
- 4 butter
- 6 vanilla
- 1/2
- 1
Instructions:
1. In a mixing bowl, mix flour and sugar. In sauce pan, bring to boil the butter, water & cocoa. Pour over the sugar and flour mixture. Add remaining ingred. Mix by hand, beating with an electric mixer will cause cake to be dry. Pour into sheet cake pan (9x13). Bake at 350 deg. for 20-25 minute Test using toothpick -- Do not over cook. Ovens vary -- so be sure to test after 20 minute.
2. For frosting: In sauce pan melt butter, cocoa, milk -- add powdered sugar. Remove from heat add vanilla and nuts. Pour over very warm cake.
Title: Mango Mousse
Ingredients:
- 500 mangoes
- 1 fresh mango
- 3/4 lemon juice
- 1 sugar
- 1/4 gelatin
- 2 1/2 boiling water
Instructions:
1. Keep some mango slices for decoration, puree the rest. Add lemon juice and sugar.
2. Sprinkle gelatin over hot water, add to mango puree. Fold cream into mango puree.
3. Spoon into small bowls, refrigerate until set.
4. Decorate with mango slices.
Title: 7-Up Cake
Ingredients:
- 1 instant pineapple pudding
- 1 eggs
- 3/4 sugar
- 4 flour
- 1 margarine
- 1 1/2 crushed pineapple
- 2 coconut
- 1/2 pecans
- 2
- 1
Instructions:
1. Mix together cake mix and instant pudding. Add oil. Add eggs, beating well after each addition. Add Seven-Up. Mix well. Bake in 9x13-inch greased and floured pan at 350* for approximately 30 minutes, or until cake pulls away from edge of pan.
2. Frosting.
3. Mix together sugar and flour. Add the rest of the frosting ingredients except the coconut and chopped pecans. Cook on top of stove, or in microwave oven, until thick; then add the coconut and chopped pecans.
4. Spread frosting on cake while both are still warm.
Title: Brandy Pudding
Ingredients:
- 1 dates
- 1/2 baking soda
- 1 boiling water
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 1/4 cake flour
- 1/2 baking powder
- 1 salt
- 1/2 pecans
- 1/2 walnuts
- 1 1/4 cake flour
- 1 1/4 ground cinnamon
- 1 1/4 ground ginger
- 1 1/2 water
- 4 sugar
- 5 cinnamon sticks
- 4 cloves
- 1 oranges
- 1/2 lemons
- butter
- brandy
Instructions:
1. Preheat oven to 350ºF/180ºC. Butter a 9 inch pie dish.
2. Pour boiling water and baking soda over the dates and allow to stand till cool.
3. Cream butter and sugar. Add eggs, one at a time, and beat well. Add 1 cup flour, sifted with baking powder and salt. Stir this into the date mixture, together with the nuts.
4. Last, mix in the 1/2 cup flour, sifted with cinnamon and ginger.
5. Pour into baking dish & bake for 45 minutes or until set.
6. Cool slightly and pour the syrup over the top.
7. Syrup: Boil all the ingredients except brandy together for 10 minutes. Add brandy and pour over the tart. Serve with whipped cream.
Title: Fruit Cobbler
Ingredients:
- 1 sugar
- 1 flour
- 3/4 milk
- 3 baking powder
- 1/4 butter
Instructions:
1. Melt butter in 8 x 8 cake pan.
2. Mix remaining ingredients together into pan.
3. Spoon sweetened fruit (to taste) over batter.
4. Bake at 375 for 35-45 minutes.
5. (NOTE: if you don't have fresh fruit, you can use frozen but reduce milk to 1/2 cup).
Title: APPLE CHEESE PIE
Ingredients:
- 8 apples
- 2 lemon juice
- 1 brown sugar
- 2 cinnamon
- 1/2 nutmeg
- 1/8 ground ginger
- 3 cornstarch
- 3 butter
- 1 1/2 sharp cheddar cheese
- 2 milk
- 1
Instructions:
1. Preheat oven to 450ºF. Peel apples and cut them thin. Add lemon juice and mix well. Add the rest of the ingredients and stir gently until well blended.
2. Place a pie crust in a greased-floured pie plate. Add the apple mixture and place another crust on top. Brush a little milk and make a few small incisions to let the steam escape. Place a pie crust shield or foil to protect the crust.
3. Transfer the pie into the preheated oven and bake for 30 minutes or until golden brown. About 10 minutes before then end, remove the pie crust shield. Serve warm with vanilla ice cream.
Title: Angel Food Cake (Gluten-Free)
Ingredients:
- 1/4 tapioca flour
- 1/4 xanthan gum
- 1/4 cream of tartar
- 1/4 salt
- 1 vanilla
- 12 granulated sugar
- 1 1/2
- 1/4
- 1
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees. Separate egg whites into stainless steel bowl and let them come to room temperature.
2. In a separate medium bowl, sift flours, salt, xanthan gum, and 3/4 cup of sugar.
3. Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar about 3 Tablespoons at a time. Beat until stiff peaks form.
4. Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in vanilla.
5. Slowly pour the batter into a tube pan and spread evenly. Run a knife through the cake to eliminate any large air bubbles.
6. Bake for 50-55 minutes until top is golden and sides begin to pull away.
7. Cool for 10 minutes. Run a knife along the outer edge of the pan and pull out the insert to the tube pan. Run a knife along the bottom of the insert and invert onto a cake plate.
Title: Cookie Pizza
Ingredients:
- 1 sugar
- 1/3 chocolate instant pudding
- 8 half-and-half
- 4 pecans
- 2
- 1/4
Instructions:
1. Preheat Oven to 375°F.
2. Flatten out cookie dough with floured hands and rolling pin onto a cold pizza stone.
3. Bake 12-15 minutes then cool slighting and loosen from stone with a knife.
4. Cool completely.
5. Mix cream cheese and sugar well and spread cream cheese evenly over cookie.
6. Mix pudding and half-and-half and spread on top of cream cheese mixture.
7. Sprinkle with pecans.
8. Refrigerate overnight to let flavors blend and melt into cookie.
Title: Frejoles Colados
Ingredients:
- 1 black beans
- 2 brown sugar
- 2 cinnamon sticks
- 3 cloves
- 1/2 evaporated milk
- 1 1/2 sesame seeds
Instructions:
1. Soak beans in water overnight.
2. Cook beans in water until soft and well done.
3. Force through a strainer.
4. In a medium pan place bean puree.
5. add milk, sugar, cinnamon and cloves.
6. Take to medium heat stirring constantly until thickened and the bottom of the pan can be seen.
7. Remove from heat.
8. Take out cinnamon sticks and cloves.
9. Stir in 1 tablespoon of sesame seed.
10. Transfer to a bowl and sprinkle with seasme seeds.
Title: Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting
Ingredients:
- 1/2 vegetable shortening
- 1/2 butter
- 3/4 margarine
- 1 vanilla extract
- 4 confectioners' sugar
- 3 -4 milk
Instructions:
1. Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, 1 tbsp at a time until you get the desired consistency and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
2. Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
3. Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
4. For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
Title: Spiced Pumpkin Cream
Ingredients:
- 2 butter
- 1/4 brown sugar
- 1 corn syrup
- 1 1/2 pecan halves
- 1 pumpkin
- 1 brown sugar
- 1 1/2 orange zest
- 1 dark rum
- 2 ground cinnamon
- 1/2 ground cloves
- 2
Instructions:
1. To make the candied nuts: Line a cookie sheet with foil. Melt butter in a saucepan. Stir in the 1/4 cup brown sugar and the corn syrup. Cook, stirring until sugar dissolves, about 2 minutes. Cover pan and cook one more minute. Uncover and add pecans. Cook, stirring constantly, 5 minutes or until nuts are a little darker.
2. Immediately pour mixture in prepared baking sheet. Spread pecans in a single layer and let cool. Break into pieces.
3. For the cream:
4. In a large mixing bowl combine pumpkin with the rest of the ingredients except the whipped cream. When everything is well incorporated, fold in the whipped cream. Spoon mixture into individual dessert bowls or into a large serving bowl. Chill at least 10 minutes or up to 3 hours before serving. To serve top with whipped cream and sprinkle with candied pecans.
Title: Passover ‘big Apple’ Torte
Ingredients:
- 6 eggs
- 1 3/4 sugar
- 3/4 potato starch
- 3/4 lemon rind
- 1 vanilla
- 1 golden delicious apples
- 1/2 cinnamon
- 3 sugar
- 1
Instructions:
1. Set oven rack at middle of oven; preheat oven to 325 degrees F.
2. Grease a 9x13 inch pan.
3. In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually. Beat until very thick.
4. In a small bowl, sift together matzo cake meal and potato starch. Add to yolk mixture alternately with apple juice, beginning and ending with matzo mixture and blending after each addition.
5. Add lemon rind and vanilla. Beat until combined well.
6. In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
7. Stir ½ cup of the beaten egg whites into the apple juice mixture. Fold in remaining egg whites gently but thoroughly.
8. Pour into pan; spread evenly. Arrange apple slices on top, overlapping them slightly.
9. In a small bowl, stir together 1 T. sugar and cinnamon; sprinkle over apples.
10. Bake about 50 to 55 minutes or until golden and cake tester comes out clean.
11. Let cool in pan on a wire rack.
Title: Banana Cake (Bh&g)
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 sugar
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1 banana
- 3/4 buttermilk
- 1/2 shortening
- 1 vanilla
- 2 eggs
Instructions:
1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside.
2. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Add bananas, buttermilk or sour milk, shortening, and vanilla. Beat with an electric mixer on low speed until combined. Add eggs; beat on medium speed for 2 minutes. Pour batter into the prepared pan(s).
3. Bake in a 350 degree F oven for 25 to 30 minutes for round pans or about 35 minutes for 13x9-inch pan or till a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.
Title: Apricot Nectar Cake
Ingredients:
- 1 white sugar
- 1 eggs
- 1/2 flour
- 3/4 powdered sugar
- 4
- 2
- 4
Instructions:
1. Grease and flour bottom only of tube pan, then line with wax paper.
2. Then mix all cake ingredients with electric mixer for 2 minutes at medium speed. Pour into prepared pan.
3. Bake at 325 degrees for 1 hour or until toothpick comes out clean.
4. Mix topping ingredients well and pour over cake while cake is still warm.
5. Cool and serve.