lumicero/recipes-ing2inst huggingface dataset:
Title: Pineapple so Good Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 vanilla instant pudding mix
- 1 1/3 Cool Whip
- 2 granulated sugar
- 12 crushed pineapple
- 1 sweetened coconut
- 1 pecans
- 1 maraschino cherries
- 1
- 14
Instructions:
1. Bake cake in a 9x13" pan, mix and bake cake according to package directions.
2. When done, punch holes in cake with a straw.
3. Mix pineapple and sugar in pan and boil for 10 minutes.
4. Pour mixture over cake.
5. Let cool.
6. Mix pudding according to package directions.
7. Fold in Cool Whip.
8. spread on top of cake.
9. Sprinkle coconut and nuts on top and garnish with maraschino cherries.
Title: Strawberry Rhubarb Polenta Upside Down Cakes
Ingredients:
- 4 unsalted butter
- 1/4 sugar
- 1 strawberry
- 3/4 rhubarb
- 3/4 all-purpose flour
- 2 polenta
- 1/2 baking powder
- 2/3 salt
- 1/2 sugar
- 2 eggs
- 1/2 yogurt
Instructions:
1. Position a rack in the center of the oven and preheat to 375°F Lightly spray a 12-cup muffin pan with the cooking spray.
2. To make the cakes, sift together the flour, corn meal, sugar, Clabber Girl baking powder and salt into a medium-size bowl. In a separate bowl, whisk together the oil, eggs and yogurt. Make a well in the center of the dry ingredients, add the egg mixture, and stir just until blended. Do not overbeat. Let sit for the polenta to absorb the liquids while preparing the muffin tin.
3. To prepare the tin, in each muffin cup place 1 teaspoon of the butter and 1 teaspoon of the sugar, then add 2 strawberry halves. Sprinkle evenly with the diced rhubarb. Bake until the mixture in each cup is melted and bubbly, about 8 minutes. Remove the pan from the oven and divide the batter evenly among the prepared muffin cups, filling them as full as possible.
4. Return muffin tin to the oven and bake until the center of a muffin springs back when pressed gently with your finger, about 18 - 20 minutes. Immediately invert and unmold the cakes onto a wire cake rack. Cool briefly and serve. These cakes are best the day they are made or kept in an airtight container for up to three days.
Title: Sponge Cake
Ingredients:
- 6 eggs
- 1 granulated sugar
- 1 pure vanilla extract
- 1 water
- 1 lemon, zest of
- 1 cake flour
- 3/4 cream of tartar
Instructions:
1. Preheat oven to 350°F.
2. Have ready an ungreased tube pan.
3. Separate the eggs and cover both the whites and yolks with plastic wrap to prevent a film from forming. Let the yolks and whites reach room temperature before using.
4. Sift and measure the cake flour.
5. Add ¼ cup sugar.
6. Place 1/2 cup of granulated white sugar in your electric mixer fitted with the paddle attachment.
7. Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored.
8. Beat in the vanilla extract, water, and lemon zest.
9. Sift the flour/sugar mixture over the batter but do not stir.
10. In a clean bowl, with the whisk attachment, whip the egg whites until foamy.
11. Add the cream of tartar and continue beating until soft peaks form.
12. Gradually add the last 1/4 cup of granulated white sugar and continue beating until the egg whites are shiny and stiff peaks form.
13. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated.
14. Do not over mix or you will deflate the batter.
15. Pour the batter into the tube pan, evenly spreading the cake batter with your spatula.
16. Bake in the preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
17. Remove from oven and cool for at least one hour before unmolding.
Title: Sugar Free Fresh Peach Cobbler
Ingredients:
- 9 fresh blueberries
- 8 whole wheat pastry flour
- 1 sugar substitute
- 1 butter
- 1/2 - 1 cinnamon
- 1/2
Instructions:
1. Put fruit in bottom of 9x13-inch pan.
2. Mix together flour, Splenda, and butter until it resembles a course meal (cut in with pastry knife or fork).
3. Sprinkle on top of fruit. Because whole wheat pastry flour can be grainier than all purpose, I melted 1/2 stick of butter and poured over topping for added moisture.
4. Bake at 350°F for 30 minutes, or as your oven allows.
5. Enjoy!
Title: Lightly Spiced Citrus Wonder Cake!
Ingredients:
- 4 granulated sugar
- 4 margarine
- 4 self raising flour
- 2 eggs
- 1 baking powder
- 1 ground ginger
- 1 orange zest
- 3 lime marmalade
- 3 preserved gingerroot
Instructions:
1. Beat the eggs, sugar, zest & ground ginger into the margarine.
2. Add the flour & mix, then add the water, mixing again.
3. Pour into a well greased microwave safe dish (I like to use a 7"x11" rectangular stoneware dish).
4. Cook on full power for 5 minutes (my microwave is 900W / E rated - you may need to adjust your times to suit your microwave).
5. Brush the cake with the melted marmalade & return to the microwave to cook on full power for another minute.
6. Decorate with the chocolate sprinkles or the preserved ginger & cut into slices or squares & serve.
7. If you wish to save any cake, cover it with plastic wrap or place in an airtight container for upto 3 days - it will stay soft & moist like this.
Title: Skillet Cookies
Ingredients:
- 1/2 margarine
- 8 pitted dates
- 3/4 sugar
- 2 milk
- 2 vanilla
- 2 pecans
- 2 coconut
- 1
Instructions:
1. Melt margarine slowly; add dates, sugar, milk and egg yolks.
2. Cook 10 minutes, stirring constantly, over low heat.
3. Remove from heat; add vanilla, rice krispies and pecans.
4. Mix well and shape into balls.
5. Roll in flaked coconut.
Title: Peanut Butter Brownie Cookies
Ingredients:
- 1 butter
- 1/4 cream cheese
- 4 egg
- 1 powdered sugar
- 1 creamy peanut butter
- 1
- 3/4
Instructions:
1. Heat oven to 350 degrees.
2. In a medium bowl, beat brownie mix, melted butter, cream cheese and egg until well blended.
3. Onto ungreased cookie sheets, drop dough by rounded tablespoons 2 inches apart to make 24 cookies, smooth edge of each to form round cookie.
4. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoons into 24 balls. Lightly press 1 ball into the center of each ball of dough.
5. Bake 10 to 14 minutes or until edges are set. Cool cookies on cookie sheets at least 30 minutes.
6. Remove cooled cookies from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
Title: Koeksisters
Ingredients:
- 5 flour
- 5 baking powder
- 2 milk
- 3 eggs
- 1/2 salt
- 5 butter
- 12 sugar
- 6 water
- 1 1/2
Instructions:
1. Dough:
2. Rub butter into flour, baking powder, salt.
3. Beat eggs and milk and then mix into above.
4. Place dough in ziplock bag and refrigerate overnight.
5. Syrup:
6. Bring all ingredients to boil stirring all the time and boil for 5 minutes.
7. Cool down.
8. Store in fridge overnight – must be well chilled.
9. Making and assembling:
10. Roll dough out 1/4 inch thick and cut strips 1 inch wide and 2 1/2 inches long.
11. Take ends of dough and twist and seal off ends by pressing together.
12. Fry in hot deep oil.
13. Dunk instantly into ice cold syrup.
Title: Rhubarb Cake With Honey
Ingredients:
- 2 all-purpose flour
- 2 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1/3 honey
- 1 egg
- 1 sour cream
- 1 rhubarb
- 1/4 turbinado sugar
- 1/2 cinnamon
- 2 butter
Instructions:
1. Heat oven to 350°F Butter 8-inch baking dish or casserole; set aside.
2. In large bowl, combine flour, baking powder, baking soda and salt. Add honey, egg and sour cream, and stir well. Stir in rhubarb.
3. Pour batter into prepared dish.
4. In small bowl, mix together turbinado sugar, cinnamon and butter. Sprinkle over batter in pan, filling in any bare spots with additional turbinado sugar.
5. Bake for 35 minutes, or until toothpick inserted in center comes out clean. Cool completely and serve with cream or ice cream. Yields 6 servings.
Title: Pumpkin Crisp
Ingredients:
- 1 1/2 sugar
- 1 salt
- 2 cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 4 eggs
- 20 pumpkin puree
- 2 evaporated milk
- 1 butter
- 3/4 pecans
- 1
Instructions:
1. In a small bowl measure sugar, salt, cinnamon, ginger and cloves.
2. Set aside.
3. In a large mixer beat eggs.
4. Stir in pumpkin.
5. Add the sugar/spice mixture.
6. Add evaporated milk (mixture will be runny).
7. Pour into a greased 9x13 inch baking dish.
8. Sprinkle dry cake mix over the pumpkin mixture.
9. Drizzle butter evenly over the top of the cake mix.
10. Sprinkle with chopped pecans.
11. Note: The recipe I got didn't really specify the amount of nut so I just guessed a good amount.
12. Use how much you want.
13. Also, it's pretty to leave some of the pecans halved.
14. Bake at 350 for 1 hour.
15. Let cool.
16. Serve with whipped cream or ice cream if desired.
Title: Maria Luisa
Ingredients:
- 1 1/2 flour
- 1/4 salt
- 1 baking powder
- 1 unsalted butter
- 1 1/4 sugar
- 1 orange zest
- 1 1/2 pure vanilla extract
- 6 eggs
- 1/4 orange marmalade
- 1 lime juice
- 3 powdered sugar
- 1/3
Instructions:
1. Preheat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick cooking spray*. Sift the flour, baking powder and salt together in a large bowl.
2. Place butter and sugar in a mixing bowl. Beat on medium/ high speed for about 3-5 minutes, or until fluffy and light. Add the orange zest and vanilla and beat until well combined. Reduce the mixer’s speed to medium, and add the eggs (one at a time, making sure that the last is fully incorporated before adding the next).
3. Reduce the mixer’s speed to low. Carefully add the flour mixture in parts, alternating with the orange juice. Combine until smooth, being careful not to overbeat.
4. Divide the batter amongst the 3 cake pans*. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely on a cake rack.
5. *If desired, you can make it a 2 layer cake instead. Just use 2 pans instead of 3.
Title: Orange Cream Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 3 sugar
- 6 eggs
- 3 flour
- 1/4 salt
- 2
Instructions:
1. Cream butter and cream cheese together until smooth and creamy.
2. Add the sugar, one cup at a time and blend well.
3. Add 2 eggs; then one cup flour and blend until mixed.
4. Add 2 more eggs; then another cup of flour and blend until mixed.
5. Add last 2 eggs and last cup flour and blend well.
6. Add salt, orange extract and orange peel and blend until well mixed.
7. Grease and flour a bundt pan and pour cake dough into bundt pan.
8. IN A COLD OVEN, place the cake pan and turn oven on to 300 degrees.
9. Cook for 2 hours or until a toothpick inserted in the middle comes out clean.
Title: Ginger Sour Cream Bundt Cake W/Ginger-Infused Strawberries
Ingredients:
- 2 butter
- 1/2 turbinado sugar
- 2 1/4 all-purpose flour
- 4 ground ginger
- 2 baking powder
- 1/2 salt
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 vanilla
- 2 sour cream
- 1 crystallized ginger
- 1 gingerroot
- 1 water
- 2/3 sugar
- 1/2 lemon juice
- 2 strawberries
- 2 mint leaves
- 2
Instructions:
1. Position rack in center of oven and preheat oven to 350°F.
2. Brush softened butter (2 T) generously all over the inside of a 12 cup Bundt pan.
3. Sprinkle turbinado sugar over butter in Bundt pan
4. Whisk flour, ground ginger, baking powder and salt in a medium bowl; set aside
5. In mixer, add 1 C softened butter, mix until smooth.
6. Add 2 C sugar, mix about 2 minutes.
7. Add eggs one at a time, mixing well in between each egg.
8. Beat in 1 large egg yolk and vanilla.
9. Add flour mixture in 3 additions.
10. Alternate flour with adding sour cream in 3 additions.
11. Mix in crystallized ginger.
12. Spread batter in pan, carefully avoiding mixing in sugar. You want the sugar to stay on the outside of the cake, not mix it with the batter.
13. Bake until light brown, about 55 minutes.
14. Transfer to rack, cool 15 minutes.
15. Gently tap bottom of pan, and using a spatula, carefully loosen on all sides.
16. Place cake plate atop Bundt pan and turn over. The cake should fall onto the cake plate.
17. Cool completely.
18. For strawberries:
19. Combine ginger, water, sugar, and lemon juice in small saucepan.
20. Bring to a boil over medium high heat.
21. Boil until mixture is reduced, about 4 minutes.
22. Remove from heat, cool to room temperature.
23. Place hulled and cleaned strawberris into a medium bowl.
24. Strain ginger water and pour over the berries.
25. Cover and chill at least one hour.
26. Cut cake into slices, add berries with syrup.
27. Garnish with mint leaf.
Title: Dipped Peanut Butter Fingers
Ingredients:
- 1/2 margarine
- 1/2 sugar
- 1/2 brown sugar
- 1/2 egg
- 1 flour
- 1 1/4 baking powder
- 1/2 baking soda
- 3/4 salt
- 1/4 salted peanuts
- 1 1/2
- 3/4
Instructions:
1. In a large bowl, mix margarine, peanut butter, sugars, and egg until well blended.
2. In another bowl, blend all dry ingredients. Mix into margarine mixture. Chill dough for 1 hour.
3. Heat oven to 375.
4. Using a cookie press with star plate, make 2 1/2 inch "fingers." Bake 8 to 10 minutes. When baked, dip one end in melted chocolate, then into peanuts.
5. Set on wax paper to dry.
Title: Cashew Stars
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 powdered sugar
- 1/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/4 salted cashews
- 1
Instructions:
1. In a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup powdered sugar, and almond extract until smooth.
2. In another bowl, mix flour, baking powder, and salt; stir or beat into butter mixture until well blended. Stir in cashews (if mixture is crumbly, squeeze into a smooth, compact ball).
3. Divide dough in half; flatten each portion into a 1-inch-thick disk. Wrap each disk airtight and freeze until firm, about 20 minutes.
4. On a lightly floured board, with a floured rolling pin, roll dough, a portion at a time, to 3/16 inch thick.
5. With a floured 3-inch star-shaped cutter, cut out cookies (if dough becomes too soft to handle, freeze briefly until firm again).
6. With a wide spatula or your fingers, transfer cookies to buttered or cooking parchment-lined 12- by 15-inch baking sheets, spacing them about 1 inch apart.
7. Gather scraps, pat into a ball, and repeat rolling and cutting.
8. Bake cookies in a 300° oven until golden, 15 to 18 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
9. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on sheets to firm up, about 5 minutes, then transfer to racks to cool completely.
10. Dust cookies with remaining 2 tablespoons powdered sugar.
Title: Natillas
Ingredients:
- 4 milk
- 1/2 salt
- 2 vanilla
- 1/3 flour
- 1 sugar
- 4 eggs
- ground cinnamon
Instructions:
1. In sauce pan warm milk.
2. In separate bowl beat egg yolks, add sugar, flour and salt.
3. Temper mixture with about 1/2 to 1 c of warm milk.
4. Add mixture to sauce pan and heat until boils and thickens.
5. Add vanilla.
6. Remove from heat.
7. In large bowl beat egg whites until stiff, fold mixture into egg whites.
8. Sprinkle top with cinnamon.
9. Place in fridge.
10. Serve cold.
Title: Pb, Banana, Cookie Trifle
Ingredients:
- 40 cornstarch
- 1 sugar
- 500 skim milk
- 3 peanut butter
- 1/2 vanilla extract
- 2 bananas
- 4
Instructions:
1. In a bowl combine cornstarch, sugar and 6 tbs of the milk. Stir until smooth and lump-free.
2. In a pot heat the remaining milk, peanut butter and vanilla extract until boiling. Stir often using a wire whisk to prevent scorching.
3. Once boiling, turn off the heat, take the pan off of the stove and stir in cornstarch mixture quickly.
4. Then return the pan to the heat briefly until it boils one more time (set it back onto the turned off stove and wait until you see bubbles rising to the top, then take off of the heat again immediately).
5. Place 2 heaping tbs of the pudding in the bottom of each of two ramekins (medium size, they should hold about 400 ml each). Top with a digestive biscuit or equivalent in other cookies. Top with more pudding.
6. Layer half of the banana slices on top of that and then top with another digestive biscuit.
7. Put the remaining banana slices on top of that and end with a layer of pudding.
8. Allow to firm up at room temperature (I like the skin on top of pudding, so I dont cover it right away, but you could surely do that to prevent a skin from forming). Then cover with cling film and chill until firm (I left it over night, but a few hours will do).
9. Allow to come to room temperature before serving. Enjoy!
Title: Fat Free Pie Crust
Ingredients:
- 1 all-purpose flour
- 4 cold water
- 2 morton lite salt
- 3/4
Instructions:
1. Preheat oven to 475°F.
2. Mix together all of the ingredients. Stir with a fork until thoroughly mixed. Do not over-work the dough.
3. Shape this mixture into a ball and place it between two pieces of wax paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9-inch pie pan.
4. Spray pan with a non-fat cooking spray and Arrange crust in pan. Cut off the edges that hang over.
5. Prick the bottom with a fork and brush over with a little bit of beaten egg white. Bake 10 minutes or until golden brown. Cool before adding filling.
6. It's probably a good idea to prebake it before using it in almost any recipe.
7. Note: If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350°F for 45 minutes or however long the recipe calls for. Work foil over edges while baking so the crust won't get overbrown. Remove foil for the last five minutes.
Title: Fairy Cakes
Ingredients:
- 1/2 unsalted butter
- 7 sugar
- 2 eggs
- 3/4 self-rising cake flour
- 1/2 vanilla extract
- 2 -3 milk
- 1 powdered sugar
- 1 lemon juice
- 3 -4
Instructions:
1. Preheat oven to 400 degrees F.
2. Line a 12 cup muffin tin with baking cups.
3. Put all the ingredients except for the milk into a food processor and blend until smooth. Pulse while adding the milk down the funnel to make for a soft consistency.
4. It doesn't seem like enough, but you can get enough into each baking cup, just scrape it all out and try to fill each one equally.
5. Bake for 15-20 minutes or until they are golden on top.
6. Cool on a wire rack, but remove from the tin as soon as possible.
7. Before you decorate, slice off any mounded tops so you have a flat surface to decorate. Icing: Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream I always break the batch into smaller batches so I can have different colors When my girlfriend made these for my shower, she frosted them with a bright pink icing, sprinkled them with iridescent edible glitter and topped it with an edible (gum paste) rosebud.
8. Very very cute!
9. In the cookbook they show them topped with rosebuds and little sugared daisies and fresh berries and they even made a spiderweb with black and white icing.
10. Use your imagination, the flat tops give lots of room to be creative!
Title: Plum and Almond Pudding
Ingredients:
- 1 plum
- 1 ground cinnamon
- 2 lemons
- 4 brandy
- 100 butter
- 100 light brown sugar
- 2 eggs
- 100 self-raising flour
- 50
- 3
Instructions:
1. Heat the oven to 350 degrees F.
2. Toss the plums, cinnamon, lemon zest and brandy together in a bowl, then leave to macerate while you make the batter.
3. Cream the butter and sugar with an electric mixer until pale and fluffy.
4. Add the eggs one at a time, then tip in the flour and ground almonds.
5. Mix until completely combined.
6. Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle with the flaked almonds.
7. Bake for 35 to 40 minutes until browned and cooked through.
8. Test if the pudding is ready by inserting a skewer.
9. If it comes out clean, the pudding is ready; if not, give the pudding a few more minutes.
10. Remove from the oven and serve warm with whipped cream or vanilla ice cream.
Title: Luscious Lime Angel Squares
Ingredients:
- 1 lime Jell-O gelatin
- 1 water
- 1 reduced-fat cream cheese
- 8 sugar
- 1/2 lemon juice
- 2
- 1
Instructions:
1. In a bowl, dissolve gelatin in boiling water.
2. Refrigerate until mixture begins to thicken about 35 minutes.
3. Place cake cubes in a 13”x9”x2" dish coated with non stick spray, set aside.
4. In a small mixing bowl, beat cream cheese until smooth.
5. Beat in sugar, lemon juice and peel; add gelatin mixture; beat until combined.
6. Fold in 1 1/2 cups whipped topping.
7. Spread over cake covering completely.
8. Refrigerate at least 2 hours.
9. Cut into squares and top with remaining whipped topping.
Title: Best Chocolate Cake With Caramel Icing
Ingredients:
- 1/2 sugar
- 1/2 boiling water
- 1/2 shortening
- 1/2 sugar
- 1 1/2 buttermilk
- 1 baking soda
- 1 1/2 flour
- 2 1/2 salt
- 1/2 eggs
- 2 brown sugar
- 1 white sugar
- 1 flour
- 1 salt
- 1/4 boiling water
- 1/2 vanilla
- 1/2 butter
- 1
- 2
Instructions:
1. mix 1/2 cup sugar cocoa and shortening and water.
2. put in microwave melt shorteniing.
3. cool and add the rest of the sugar.
4. sift dry ingredients.
5. add alternately with buttermilk that has vanilla and eggs beaten inches.
6. bake in moderate oven 350 for 40 minutes or until done.
7. for icing.
8. cook the sugars flour salt and boiling water 5 minutes pour cream in and cook until soft ball stage.
9. remove and add butter and vanilla let cool and beat until ready to pour on cakle.
Title: Sfinge De San Giuseppe
Ingredients:
- 1 ricotta cheese
- 1/2 sugar
- 1 vanilla
- 6 eggs
- 2 self-rising flour
Instructions:
1. Mix ricotta cheese with sugar, vanilla and eggs.
2. Mix in Self-Rising flour and beat until smooth.
3. Heat oil to 370 degrees.
4. Drop mixture by tablespoons a few at a time into oil.
5. Remove from oil when they reach a golden brown.
6. Drain on absorbent paper.
7. Sprinkle with confectioner's sugar, cinnamon sugar or honey.
8. Serve Warm.
Title: Homemade Whole Wheat Chocolate Cake
Ingredients:
- 3/4 wheat flour
- 1 1/2 sugar
- 1 1/2 baking soda
- 1 1/2 baking powder
- 3/4 salt
- 3/4 eggs
- 2 warm water
- 3/4 buttermilk
- 3/4 pure vanilla extract
- 3
- 1
Instructions:
1. Preheat oven to 350. Lightly butter and flour to 8 inches or 9 inches round cake pans; set aside.
2. Whisk together all dry ingredients, add liquids in order of apperance; mix well being sure to get rid of all clumps and bumps in the batter.
3. Pour evenly into your prepared pans and bake till middle rises and cake tester (tooth pick, clean kitchen knife) come from the center clean, 30-40 minute Let cool for 20 minutes before removing from pans and putting on a cooling rack till totally cooled. Frost with desired frosting (store bought, home made, whatever you want).
4. ~♥~.
5. *Kamut is an ancient grain related to wheat, but not anything like it. Kamut is longer, and is a lighter color. You can use it for anything you want, it's just a matter of opinion.*.
Title: Sturdier Whipped Cream
Ingredients:
- 8 cream cheese
- 1/2 sugar
- 1/8 salt
- 1 vanilla extract
- 2 heavy cream
Instructions:
1. Beat cream cheese, sugar & salt with an electric mixer on medium-high speed until light and fluffy, 1-2 minutes, scraping down sides of bowl often. Add vanilla and beat for 30 seconds.
2. With speed on low, gradually add the heavy cream in a slow steady stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2-3 minutes more.
Title: Decadent Apple Cake
Ingredients:
- 4 apples
- 2 1/4 sugar
- 1 brown sugar
- 2 baking soda
- 1 eggs
- 2 flour
- 3 cinnamon
- 2 salt
- 1/2 vanilla
- 1 butter
- 1/2 oleo
- 1/4 pecans
Instructions:
1. In bowl, mix together apples, 2 cups sugar, 2 teaspoons baking soda. Let stand 30 minutes.
2. Add 1 cup oil, 2 beaten eggs, 3 cups flour, 1 teaspoon cinnamon, 2/3 teaspoons salt, and 2 teaspoons vanilla. Stir and pour into either 9 X 13 pan or 11 X 15 pan.
3. For topping, mix together 1 rounded teaspoon cinnamon, 1 cup brown sugar, and 1/4 cup sugar. Sprinkle on the dough.
4. Drizzle one stick of melted butter or oleo over topping.
5. If desired, top with chopped fine pecans.
6. Bake at 350 degrees for 45 minutes.