lumicero/recipes-ing2inst huggingface dataset:
Title: To Die for Crescent Roll Sopapilla Cheesecake Bars
Ingredients:
- 16 light cream cheese
- 1 sugar
- 1 egg
- 1/2 light sour cream
- 1 vanilla extract
- 2 sugar
- 1/2 cinnamon
- 1 butter
- 1/3
Instructions:
1. Mix together cream cheese, 1 cup sugar, egg, sour cream, and vanilla, beat with electric mixer until smooth,.
2. Spray a 9x13 baking pan with no stick spray.
3. Line the pan with 1 can of crescent rolls pressing edges together to cover bottom of pan.
4. Pour cream cheese mixture over and spread evenly.
5. Spay a piece of wax paper large enough for the 2nd can of crescent rolls to fit on with no stick spray.
6. Lay out the crescent rolls on the wax paper and pat seams together and shape so that it will fit on top of the cream cheese mixture.
7. Turn the wax paper with the crescent rolls onto the pan. Peel off the wax paper so that it fits over the cream cheese mixture.
8. Mix together the 1/2 cup sugar with the 1 teaspoon cinnamon.
9. Sprinkle on top of the last layer of crescent rolls.
10. Drizzle the melted butter evenly over the top.
11. Bake 30 35 minutes until golden brown
12. Let cool completely and cut into squares.
13. Serve with honey drizzled on top and a scoop of vanilla ice cream on the side.
Title: Cheddar Pear Cobbler
Ingredients:
- 32 canned pears
- 1 sugar
- 2 cornstarch
- 1 lemon juice
- 1/4 cinnamon
- 1 unbleached flour
- 1/3 sugar
- 1 1/2 baking powder
- 1/2 salt
- 6 cheddar cheese
- 1/3 butter
- 1/4 milk
Instructions:
1. Heat the oven to 425 Degrees F.
2. Drain the pears, reserving the syrup.
3. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice.
4. Heat until the syrup thickens then boil for 1 minute.
5. Remove the pan from the heat and add the pears.
6. Spoon the pears and the syrup into a 9-inch square baking pan.
7. Combine the flour, sugar, baking powder, salt and cheddar, mixing well.
8. Add the butter and milk, mixing until well blended.
9. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven.
10. Serve hot with Vanilla Ice Cream or Whipped Cream.
Title: Runeberg's Cakes
Ingredients:
- 1 egg
- 25 sugar
- 1/4 soft brown sugar
- 100 butter
- 1/4 flour
- 200 baking powder
- 1 sugar
- 50 water
- 1 rum
- 1/2 cognac
- 100 raspberries
- 50 sugar
- 2 icing sugar
- 100 water
- 50
- 1/8
Instructions:
1. Preheat the oven to 190°C.
2. Melt the butter and let it cool slightly. Whip the cream until soft peaks form. Beat the egg and sugars until fluffy, add almond essence, melted butter and whipped cream.
3. Mix together the dry ingredients. (If you do not have walnuts, hazelnuts or sugar cookies at hand, you can omit them or replace them with ground or chopped almonds.) Gently fold the dry ingredients into the batter.
4. Lightly butter eight small (90 ml / 3 fl. oz) cylindrical moulds and spoon the batter into them. Place the moulds on a baking sheet and bake the cakes for 15 - 20 minutes or when a cake tester/toothpick inserted in the middle of them comes out clean.
5. Meanwhile, prepare the sugar syrup and raspberry topping. Place the sugar, water and the alcohol of your choice into a small saucepan. Bring the mixture to the boil, so that the sugar melts and alcohol evaporates. Remove from heat and set aside.
6. Place the raspberries and sugar into another small pan, bring to the boil and cook gently until the sugar has melted and the berries are broken (about 15 minutes). Stir every now and then. Set aside to cool. The topping should be rather thick, let it boil for a little longer if it is too thin.
7. Take the hot cakes out of the oven, prick them with a toothpick, and drizzle the warm sugar syrup on top of them. Use all of the syrup. Let the cakes absorb the syrup for half an hour or longer.
8. When the cakes seem thoroughly moist, gently remove them from the moulds and flip them over.
9. If the bottoms of the cakes are uneven, cut them flat carefully, using a serrated knife, so that the cakes will stand straight. This is most easily done while the cakes are still inside the moulds. Cut by moving the knife along the rim of the mould.
10. Cut a small round hole on the top of cakes using a small teaspoon. Fill the holes with raspberry topping and let it set in refrigerator.
11. Meanwhile, prepare a very thick sugar icing by mixing a dash or water with icing sugar. Flavour the icing with a dash of almond essence. Pipe the icing around the raspberry topping on top of cakes. Let the sugar icing set and serve the cakes with coffee or tea.
12. Makes about 8 small cakes.
Title: Chocolate and Orange Marmalade Cookies
Ingredients:
- 110 butter
- 55 light brown sugar
- 1 orange, zest of
- 225 chocolate
- 2 orange marmalade
- 170 self raising flour
Instructions:
1. Preheat the oven to 180C/350F/gas mark 4.
2. Line two baking sheets with baking paper.
3. Cream the butter and sugar together until light and fluffy.
4. Add the orange zest.
5. Melt 140 g of the chocolate. Do not allow it to overheat. (over boiling water or CAREFULLY in the microwave oven.).
6. Add the melted chocolate to the creamed butter and sugar. Stir in the marmalade and the remaining chopped chocolate.
7. Fold in the flour and mix.
8. Divide into balls, arrange 5cm apart on baking sheet. Press lightly into flattish rounds.
9. Bake for 10 - 12 minutes or until dry and smooth to touch. Cool on a wire rack.
Title: Nat's Peach Topping
Ingredients:
- 4 -5 maple syrup
- 3 sugar
- 1/2 lime, zest of
- 1/2 lime, juice of
- 1/2 salt
- cinnamon
Instructions:
1. Peel peaches (or mangoes) using a paring knife.
2. Cut peaches (or mangoes) into wedges and put into a bowl.
3. Squeeze the juice,from the remaining pit and pulp, into same bowl.
4. Add juice of 1/2 the lime.
5. Add zest.
6. Add a little pinch of salt (helps get all the flavours to marry).
7. I then add a pinch of cinnamon at this point (optional).
8. Mix all together and taste.
9. You may have to adjust sugar depending on the sweetness of your peaches.
10. Let sit at room temp for at least 15 minutes before serving or heat in micro until just warm.
11. Top your favorite dessert!
12. Garnish with cinnamon or cocoa powder.
Title: Maple Sauce for Strawberries
Ingredients:
- 1 sour cream
- 1/4 pure maple syrup
- 3 strawberries
- 2 1/2 brown sugar
Instructions:
1. In a medium bowl, combine sour cream and maple syrup; cover and refrigerate at least 1 hour.
2. Arrange strawberries in eight dessert bowls.
3. Sprinkle brown sugar evenly over them and refrigerate.
4. To serve, pour sour cream mixture over strawberries.
Title: Moroccan Peaches
Ingredients:
- 8 rose water
- 3 fresh mint leaves
- 8
Instructions:
1. Peel the peaches (dip them in boiling water for a few seconds if the skin is reluctant to come away easily); cut each one in half round the circumference, then twist the halves apart and remove the stones.
2. Slice the peaches into a serving bowl, sprinkle with sugar and rosewater then cover the bowl with cling film and refrigerate for 2 hours to let the flavours develop.
3. Serve decorated with mint leaves.
Title: Ww 1 Point - Sponge Cake
Ingredients:
- 2/3 cake flour
- 1/4 cornstarch
- 1/8 salt
- 8 confectioners' sugar
- 1 cream of tartar
- 1/2 unsalted butter
- 1 vanilla extract
- 1 1/2 ground walnuts
- 1/4 hazelnuts
- 1
Instructions:
1. Preheat oven to 325°F.
2. Spray 10-inch jelly-roll pan with nonstick spray, dust with flour, and line with parchment paper.
3. Combine cake flour, cornstarch, and salt in medium bowl, sift three times.
4. With electric mixer on medium speed, beat the egg whites in large bowl until thick and foamy.
5. Gradually sprinkle in the sugar and cream of tartar.
6. Continue beating until the egg whites form medium peaks, 3-5 minute.
7. Add the flour mixture in 3 additions, gently folding each addition into the egg whites until well combined.
8. Fold in the butter, vanilla, if using, fold in the walnuts, citrus zest, and almond extract.
9. Pour the batter in the pan.
10. Bake until toothpick inserted comes out clean and cake begins to pull away from the sides of the pan, about 25 minute.
11. Cool the cake in the pan for 10 minute.
12. Remove from pan and cool completely.
13. Variation: For chocolate sponge cake, replace 1/4 cup of the cake flour with 1/4 dutch unsweetened cocoa powder, plus 1/2 tsp instant espresso powder.
14. Optional topping (may increase points): Combine 1/2 cup water with 1/2 cup sugar in saucepan, and bring to a boil. Remove syrup from heat and let stand until cool. Syrup can be flavored with dissolved espresso powder, run, or any type of liqueur.
Title: Cinnamon Crumb Cupcakes
Ingredients:
- 1 butter
- 1 sugar
- 1 vanilla extract
- 4 eggs
- 2 flour
- 2 baking powder
- 1 flour
- 2/3 brown sugar
- 1 cinnamon
- 1/2 butter
Instructions:
1. Preheat oven to 325 degrees.
2. You will need two muffin pans that hold 12 muffins each. Lightly spray with cooking spray.
3. In a large mixing bowl, beat together the butter and sugar. Add the vanilla and eggs one at a time, beating well after each addition.
4. Combine the flour and baking powder together in a bowl and add to the butter, sugar, and egg mixture. Mix on low speed until well blended-the batter will be very thick.
5. Divide the batter evenly among the 24 cups. This will fill them about half way.
6. For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
7. Add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbs-you can use your hands for this, rubbing it between your fingertips. Don't make it too fine, you want it to have some body to it. Note: I use my hand held pastry blender tool.
8. Put about 1 tablespoon of the streusel topping over each cake using up all of the topping;you will not see much of the batter.
9. Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
10. They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
11. Cool 5 minutes in the pans then remove to a cooling rack.
Title: Yogurt Delight
Ingredients:
- 1 plain yogurt
- 1 brown sugar
- 100 ground cinnamon
- ground ginger
- lemon rind
- bananas
- mangoes
- pistachios
Instructions:
1. Empty the tubs of yougurt into a mixing bowl.
2. Mix the sugar, ginger, cinnamon and lemon rind.
3. Into this mixture fold the bits of fruit.
4. Pour into individual desert dishes and decorate with the nuts.
Title: King Arthur Fudgy Brownies
Ingredients:
- 3/4 unsalted butter
- 2 sugar
- 1 salt
- 1 baking powder
- 1/2 vanilla extract
- 1 eggs
- 3 unbleached all-purpose flour
- 1 walnuts
- 1 pecans
- 1 chocolate chips
Instructions:
1. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110 degrees to 120 degrees), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
2. Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs, stirring until smooth; then add the flour and optional nuts and chips, again stirring until smooth. Spoon the batter into a lightly greased 9 x 13-inch pan.
3. Bake the brownies in a preheated 325-degree oven for 29 to 32 minutes, until a cake tester inserted into the center comes out clean, or with just a tiny amount of crumb clinging to it. The edges of the brownies should be set, but the middle still soft. Remove the brownies from the oven, and cool them completely before cutting and serving.
4. *Chocolate chips will provide tiny molten pockets of chocolate within the greater brownie landscape. Add them if your desire for fudginess knows no bounds.
Title: Eggnog Panettone Bread Pudding
Ingredients:
- 1 eggs
- 3 sugar
- 3 half-and-half
- 3/4 rum
- 2 vanilla extract
- 1/4 nutmeg
- 1 vanilla ice cream
- 1/8 - 1/4
Instructions:
1. Preheat oven to 475 degrees F.
2. Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.
3. For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
4. Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit inches.
5. Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
6. Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
7. Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.
Title: Eggless Gingerbread
Ingredients:
- 3 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 ground ginger
- 1 cinnamon
- 1/2 butter
- 1 brown sugar
- 1 light molasses
- 1 boiling water
- 1 raisins
Instructions:
1. Line 2 (8x12) cookie sheets with parchment paper and grease well. Preheat oven to 325°F.
2. In a large bowl SIFT together flour, baking powder, soda, salt and spices. Add raisins; set to side.
3. Cream butter, add sugar and mix well; add molasses then boiling water.
4. Combine dry and liquid ingredients and beat well. Pour into prepared pans and bake 40-50 min's. (prep time is estimate).
5. *My Note: when cooled you can top slices with whip cream or ice cream OR, you can create a layered dessert or sandwich type dessert. Have fun with it!
Title: Dreamsicle Pudding
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1 mandarin oranges
- 1 fat-free cool whip
- 1
Instructions:
1. Place jello in 1 C hot water.
2. Let stand for 5 minutes, then add 1 C cold water.
3. Using mixer add the vanilla pudding,mix on slow speed.
4. Fold in coolwhip, fruit.
5. Chill.
6. You can also use strawberries& strawberry jello.
Title: Apple Lasagna
Ingredients:
- 8 part-skim ricotta cheese
- 2 egg substitute
- 1 sugar
- 1/4 flour
- 1 cinnamon
- 1/4 butter
- 6 brown sugar
- 1/2 sour cream
- 3 brown sugar
- 6
- 1
- 1/4
Instructions:
1. Cook lasagna according to package directions; drain.
2. Spread one (1) can apple pie filling in a greased 9x13x2-inch pan, slicing any extra-thick apples.
3. Layer 4 pices lasagna over apples.
4. In a bowl, mix together cheese filling ingredients.
5. Spread evenly over lasagna.
6. Top with remaining four pieces of lasagna.
7. Spoon remaining can of apple pie filling over lasagna.
8. In a small bowl, crumble together topping ingredients.
9. Sprinkle over apple filling.
10. Bake 350 degrees for 45 minutes.
11. Let stand 15 minutes.
12. Cut into serving pieces.
13. Serve with sour cream.
Title: Orange Walnut Mousse With Fudge Sauce, 120 Calories
Ingredients:
- 4 artificial sweetener
- 1 walnut halves
- 1
- 2
Instructions:
1. Chop walnuts.
2. Stir artificial sweetener & Sugar-free Orange Jello powder into yogurt.
3. Spoon into dessert cups.
4. Top with fudge sauce & chopped walnuts.
5. *Emphasis is on non-alkalinized cocoa because alkalinization (Dutch process) destroys the antioxidants. Hershey's is good, the little brown box in baking aisles. Trader Joes' cocoa is also very good.
Title: Apple Cider Cupcakes
Ingredients:
- 3 apple cider
- 3/4 vegetable shortening
- 1 3/4 sugar
- 2 eggs
- 2 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 2 salt
- 1 apple cider
- 2/3 cream cheese
- powdered sugar
Instructions:
1. In a large saucepan, bring the cider to a gentle boil and cook around 15 minutes to reduce by half; set aside to cool.
2. Preheat the oven to 375 degrees.
3. Grease and flour a muffin pan or fill with paper liners.
4. In the bowl of an electric mixer, combine the shortening and sugar until light and fluffy, about 2 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
7. Add to the shortening mixture alternately with the reduced cider, beginning and ending with the dry ingredients.
8. Divide the batter evenly among the muffin cups and bake 25 minutes, or until a tester inserted in the center comes out clean.
9. Transfer to a wire rack to cool completely, and then frost with Apple Cider Cream Cheese Frosting.
10. Frosting—in a small saucepan, bring the cider to a gentle boil and reduce to ¼ cup, around 15 minutes.
11. Cool completely.
12. Mix with the cream cheese and sugar until the desired spreading consistency is obtained.
13. Spread on cooled pastries.
Title: Strawberry Shortbread Sugar Cookies
Ingredients:
- 2 unsalted butter
- 1 1/2 powdered sugar
- 2 vanilla extract
- 4 flour
- 2 baking powder
- 1 instant vanilla pudding
- 1 1/2 milk
- 2 strawberries
- 3 sugar
- 1 1/2 heavy whipping cream
Instructions:
1. Clean and cut strawberries in slices, cover and place in fridge so they can make their own syrup while baking add a tablespoon of sugar to help. (optional).
2. Line a cookie sheet with parchment paper, use a nonstick pan, or use cooking spray. (For quicker cooking, I use two cookie sheets).
3. Mix butter and powdered sugar in stand mixer. (Or hand mixer).
4. Once butter and powdered sugar is fluffy, mix vanilla until evenly combined.
5. In a seperate bowl, combine flour and baking powder and slowly add to butter/powdered sugar mixture. (Use low speeds and do not over-mix).
6. Form two balls of dough and place in fridge wrapped in plastic wrap and preheat the oven to 350 degrees.
7. Once dough is chilled and firm (about 30 mins) remove one ball of dough and roll on floured surface and use cookie cutter, or you can roll into a log and cut slices. Transfer to cookie sheet, then repeat with second ball of dough.
8. Bake for 9-12 mins or until edges are golden. If the whole cookie is golden or brown it will turn out too crunchy. These cookies are best on the soft side.
9. While cookies are cooling, mix instant vanilla pudding and milk in a bowl. As pudding sets (5 mins) use stand or hand mixer to whip the whipping cream and sugar. (optional since pudding adds sweetness). Once stiff peaks form, fold into pudding with rubber spatula.
10. Spoon pudding mix onto cookies to make it look like a thick layer of icing, then place a slice or two of strawberries on each cookie.
11. Experiment with the flavors! You can do cheesecake pudding with fresh raspberries or blueberry pie filling, or even banana creme pudding with fresh banana slices on top.
Title: Bread and Butter Pudding With Butterscotch Sauce (Lighter)
Ingredients:
- 1 butter
- 2 I Can't Believe It's Not Butter! Spray
- 1 egg
- 1 -2 Splenda granular
- 1/2 1% low-fat milk
- 1/2 nonfat milk
- 1/4 vanilla extract
- 1 -2 orange zest
- 1 Splenda granular
- 1/4 cinnamon
- 1/4 ground nutmeg
- 2 salt
- 1 cream of tartar
- 1 cornstarch
- 1/2 fat-free evaporated milk
- 3 butter
- 1 vanilla
- 1/4 Cool Whip Lite
Instructions:
1. Pudding:
2. Preheat oven to 350 degrees Fahrenheit.
3. Grease two 1-cup ramekins.
4. Brush melted butter onto bread slices. Cut them into small cubes. Put aside.
5. In a medium bowl, whisk egg and Splenda together until pale.
6. Whisk in milk, extract, and zest until well combined.
7. Stir in bread cubes and chocolate chips until most of the liquid is absorbed.
8. Spoon into 2 prepared ramekins.
9. Topping:
10. Mix together brown sugar Splenda, cinnamon and nutmeg.
11. Sprinkle over the pudding tops.
12. Place pudding ramekins into a small baking dish filled halfway with hot water so that they are each surrounded by the water.
13. Bake in preheated oven for 50 minutes.
14. Butterscotch Sauce:
15. In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
16. Slowly stir in evaporated milk and put 1 tbsp of butter in it.
17. Microwave on high for 3 minutes.
18. Stir in vanilla.
19. Reheat if made ahead.
20. To Serve:
21. Drizzle hot sauce over puddings.
22. Top with a dollop of Cool Whip Lite, if desired.
Title: Butter Gooey Cake
Ingredients:
- 1 butter
- 18 eggs
- 2 cream cheese
- 8 icing sugar
- 1 eggs
- 1
- 2
- 1/2
Instructions:
1. Pre heat oven to 350. and butter a 9x13 pans ( I use glass).
2. In large bowl, beat 2 eggs, melted butter and cake mix.
3. Press this dough in pan.
4. In same bowl (no need to wash) Beat 2 eggs, cream cheese, flavouring and Icing sugar.
5. Pour this mixture on top of dough.
6. Sprinkle on almonds.
7. Bake for 30-40 minutes.
8. Cool, cut and enjoy.
Title: Glorified Rice
Ingredients:
- 2 cooked rice
- 20 maraschino cherries
- 1 mandarin oranges
- 1 crushed pineapple
- 8 Cool Whip
- 1 miniature marshmallow
Instructions:
1. Drain juice from the pineapple and the oranges.
2. Mix all ingredients in a large bowl.
3. Let set in fridge for atleast 1 hour before serving.
Title: Cheesecake Flan
Ingredients:
- 3/4 sugar
- 1 fresh lemon juice
- 3/4 low-fat cream cheese
- 2 low-fat cream cheese
- 3/4 sweetened condensed milk
- 2 sweetened condensed milk
- 1/2 evaporated milk
- 2 evaporated milk
- 1/2 half-and-half
- 2 half-and-half
- 3 eggs
- 1/2 pure vanilla extract
Instructions:
1. Preheat the oven to 275°. In a small, heavy saucepan, combine the sugar and lemon juice and cook over moderately low heat until an amber caramel forms, 6 to 8 minutes. Immediately pour the hot caramel into six 1-cup ramekins, swirling them to coat the bottoms.
2. In a blender, combine the cream cheese with the condensed and evaporated milks, half-and-half, eggs and vanilla and blend on medium speed until smooth. Refrigerate the custard for 10 minutes, skim off the foam and pour the custard into the prepared ramekins.
3. Set the ramekins in a small roasting pan; add enough boiling water to reach halfway up the side of the ramekins. Bake the flans for about 1 1/2 hours or until they are set and a toothpick inserted in the centers come out almost clean. Remove the ramekins from the water bath and let cool, then refrigerate for at least 6 hours or overnight before serving.
4. To unmold each flan, set the bottom of the ramekin in a pan of hot water for about 1 minute. Run a thin blade around the edge of the flan and cover with a plate. Invert the plate and shake once or twice; the flan should release easily. Serve with whipped cream and berries.
Title: Reese's Cookies
Ingredients:
- 48 creamy peanut butter
- 6
- 12
Instructions:
1. Take 1 Ritz cracker and apply about 1 teaspoons peanut butter to it covering the surface evenly.
2. Place another cracker on face side down onto peanut butter, making a sandwich. Continue making several dozen.
3. Place cookies onto metal pan and chill in freezer for 20 minutes.
4. Heat chocolate over a double boiler.
5. Dip cookies into chocolate, and set aside to cool.
Title: Baked Granny Smith Apple (For One)
Ingredients:
- 1 apple
- 3/4 light brown sugar
- 1/2 dark brown sugar
- 1 old fashioned oats
- 1/4 raisins
- 1/4 cinnamon
- 1/4 butter
- water
Instructions:
1. Preheat oven to 375 degrees F.
2. Remove the apple core, cutting to within 1/2 inch of the bottom of the apple.
3. You are creating a pocket to hold the filling.
4. Mix together the sugar, cinnamon, raisins, and oatmeal.
5. Place the apple in a baking dish lined with foil and top with the butter. Pour the water around the apple and slightly fold the foil around the apple.
6. Bake for 30-35 minutes, or until the apple and apple skin are soft. Let cool for 15 minutes.
7. Top with ice cream or whipped cream.
Title: Extreme Apple Cake
Ingredients:
- 4 apples
- 1 pecans
- 2 flour
- 1 sugar
- 1 cinnamon
- 1 vanilla
- 1 eggs
- 2 baking powder
- 1/2 baking soda
- 1/2
Instructions:
1. Preheat oven to 350. Mix all the dry ingrediants together, stir in eggs and oil. Then stir in apples and pecans. Mixture will be extremely thick.
2. Pour in a floured/greased 13x9 pan.
3. Bake for 45 - 55 minutes.