lumicero/recipes-ing2inst huggingface dataset:
Title: Hellmann's Hawaiian Carrot Cake
Ingredients:
- 2 flour
- 2 baking soda
- 2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 3 eggs
- 1 1/2 sugar
- 3/4 Hellmann's mayonnaise
- 1 crushed pineapple
- 2 1/2 carrots
- 3/4 walnuts
Instructions:
1. Grease a 9 inch tube pan or 13 x 9 baking dish.
2. Stir together first 5 ingredients in medium bowl.
3. In large bowl beat eggs, sugar, mayonaise and pineapple until well blended.
4. Gradually beat in the flour mixture to the egg mixture.
5. Stir in carrots and walnuts if using and mix well.
6. Pour into your pan and bake in 350 F oven 60 minutes for tube pan or 50 minutes for baking dish or until done.
7. Cool, remove from pan and frost with cream cheese icing.
Title: Lemon Creme Tarts
Ingredients:
- 30 lemons, rind of
- 2 -3 lemon juice
- 5 fine sugar
- 7 eggs
- 4 icing sugar
- 3
Instructions:
1. Partially bake and cool the tart shells.
2. On low speed, beat together lemon rind,juice and sugar.
3. Slowly beat in whip cream til blended, then beat in eggs and yolks 1 at a time.
4. Pour into tart shells and bake at 350 til filling just set but not colored about 15-20 minutes.
5. Cool completely.
6. Dust with icing sugar before serving.
Title: Cheesy Baked Peaches
Ingredients:
- 4 low-fat cream cheese
- 150 caster sugar
- 25 fresh raspberries
- 50
- 75
Instructions:
1. Place peach halves in an ovenproof dish.
2. Mix cheese and sugar and fold in biscuits and raspberries.
3. Top each peach with a spoonful of the cheese mix.
4. Cover with foil and bake for 10 minutes at 190°C Remove foil and bake for a further 10 minutes.
Title: Peanut Butter Biscotti
Ingredients:
- 2 3/4 flour
- 1 3/4 sugar
- 1 baking powder
- 1/2 salt
- 3 eggs
- 1/3 peanut butter
- 1/4 water
- 1 1/4 roasted unsalted peanuts
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl combine the flour, sugar, baking powder, and salt.
3. In a separate bowl, lightly beat together the eggs, peanut butter and water; Add flour mixture to egg mixture and mix just until ingredients are incorporated, add a little more water, a teaspoon at a time, can be added if mixture is to dry to make a smooth dough: Stir in peanuts.
4. Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand.
5. Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes, enjoy.
Title: Hatch Chile Apple Cobbler
Ingredients:
- 6 granny smith apples
- 2/3 brown sugar
- 1/2 chili pepper
- 1 cider vinegar
- 1/4 cinnamon
- 1/4 salt
- 1/8 allspice
- 1/8 nutmeg
- 1 granulated sugar
- 1 1/4 flour
- 2 lemons, zest of
- 1/8 salt
- 1/8 cinnamon
- 1/8 nutmeg
- 3/4 butter
- 2 heavy cream
Instructions:
1. Combine the apples, brown sugar, chiles, vinegar, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, allspice and 1/8 teaspoon nutmeg in a bowl and mix well.
2. Spoon into a greased 9-inch square baking dish.
3. Combine the sugar, flour, lemon zest, 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg in a bowl and mix well. Cut in the butter until crumbly. Stir in the cream.
4. Spread over the apple mixture and press firmly.
5. Bake at 375º for 45-50 minutes or until brown and bubbly.
Title: Almond Flour Chocolate Chip Cookies | Chewy!
Ingredients:
- 1 1/2 chocolate chips
- 1/2 butter
- 1/2 egg
- 1 erythritol
- 1/2 gelatin
- 1 baking powder
- 1 vanilla extract
- 1
Instructions:
1. Preheat your oven to 350 and line two baking sheets with parchment paper.
2. Combine the almond flour, beef gelatin, erythritol and baking powder in a small bowl and set aside.
3. In a large bowl combine the metled butter, egg, and vanilla extract using a whisk. In two batches add the dry ingredients to the wet and combine until uniform.
4. Fold in the chocolate chips. Using a cookie scooper or spoon scoop out 16-20 cookies onto your baking sheets, depending on your cookie size preference!
5. Bake the cookies at 350 for 15 minutes or until golden brown on the top. Allow to cool for at least 20 minutes prior to consuming! Enjoy!
Title: Cream Cheese Spritz Cookies
Ingredients:
- 1 butter
- 4 cream cheese
- 2/3 sugar
- 1 vanilla extract
- 1 all-purpose flour
- 2 1/2 salt
- 1
Instructions:
1. Changes were made to the amount of cream cheese, flour, and the addition of 1 egg yolk. I found this made a delicious cookie. If you like you may add up to 1/2 teaspoons salt. We are sensitive to sodium so I use as little as possible.
2. Cream together butter and cream cheese in a large mixing bowl.
3. Gradually add sugar, beating until light and fluffy.
4. Add egg yolk and beat well.
5. Stir in vanilla extract.
6. Combine flour and salt; gradually add to creamed mixture, beating until well blended.
7. Shape dough into 3 balls and chill thoroughly at least 25 minutes.
8. Press dough from a cookie press 2 inches apart onto ungreased cookie sheets, using desired shaping discs.
9. If desired, sprinkle with sugar crystals, etc. to decorate.
10. Bake at 400 degrees for 8-10 minutes or until very lightly browned.
11. Remove to wire racks to cool.
12. May decorate with colored icing, if desired.
13. Yield: About 4 dozen.
Title: Pumpkin Spice Ricotta Creme (South Beach Diet)
Ingredients:
- 1 part-skim ricotta cheese
- 1 pumpkin pie spice
- 1/2 vanilla
- 2 Splenda sugar substitute
- 1 walnuts
- pecans
Instructions:
1. Mix all ingredients in a bowl.
2. Chill for about 30 minutes and serve.
Title: Hershey's "especially Dark" (But Not Overly Sweet) Cho
Ingredients:
- 1/2 butter
- 2/3 cocoa powder
- 3 powdered sugar
- 1/3 milk
- 1 vanilla extract
Instructions:
1. In a large mixing bow, add melted butter and then stir in cocoa at low speed.
2. Alternately add powdered sugar and milk, beating to spreading consistency (This may take some time in the mixer as ours is always lumpy for a while).
3. Stir in vanilla. Add small amount additional milk, if needed to spread easily. We like it to pour on like a ganache!
Title: Carrot Cake Supreme With Buttermilk Glaze and Cream Cheese Frost
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 2 ground cinnamon
- 3 eggs
- 2 sugar
- 3/4 buttermilk
- 3/4 vanilla extract
- 2 carrots
- 2 crushed pineapple
- 1 flaked coconut
- 1 pecans
- 1 sugar
- 1 baking soda
- 1 1/2 buttermilk
- 1/2 butter
- 1/2 margarine
- 1 light corn syrup
- 1 vanilla extract
- 1 cream cheese
- 3/4 butter
- 1 powdered sugar
- 1 1/2 vanilla extract
Instructions:
1. For Cake:
2. Grease three 8 or 9-inch round cake pans and line with parchment paper.
3. Stir together first 4 ingredients in a medium sized bowl.
4. In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
5. Add flour mixture, beating at low speed until blended.
6. Fold in carrot and next 3 ingredients.
7. Pour batter into prepared pans.
8. Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
9. Buttermilk Glaze:
10. Bring first 5 ingredients to a boil in a medium to large saucepan.
11. Boil 4 minutes, stirring constantly until glaze is golden.
12. Remove from heat, and stir in vanilla and cool slightly.
13. Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
14. Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
15. Cool completely on wire racks.
16. Deluxe Cream Cheese Frosting:
17. Beat first 3 ingredients at medium speed with an electric mixer until smooth.
18. Gradually add powdered sugar, beating at low speed until light and fluffy.
19. Stir in vanilla.
20. Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
21. Chill cake several hours before slicing.
22. Store in the refrigerator.
Title: Creamy Rice Pudding
Ingredients:
- 1 1/2 water
- 3/4 white rice
- 2/3 raisins
- 2 milk
- 1/3 granulated sugar
- 1/4 salt
- 1/4 ground cinnamon
- 1 ground nutmeg
- 1 egg
- 1 butter
- 1/2 vanilla extract
Instructions:
1. In a 2-quart saucepan, bring water to a boil.
2. Add rice and raisins to pan, cover, and simmer over medium-low heat for 20 minutes.
3. Add 1 1/2 cups milk, sugar, salt, cinnamon and nutmeg to pan; increase heat to medium; simmer, stirring occasionally, until thick and creamy, 15-20 minutes.
4. Stir in remaining milk and egg; cook an additional 2 minutes, stirring constantly.
5. Remove from heat and stir in butter and extract.
Title: Pecan Tarts
Ingredients:
- 3 cream cheese
- 8 butter
- 6 plain flour
- 4 pecans
- 1 walnuts
- 1 egg
- 5 butter
- 1 soft brown sugar
- 2 1/2 vanilla essence
- 1 1/2 milk
- 1 butter
- 6 caster sugar
- icing sugar
Instructions:
1. Pastry: Mix together the cream cheese, butter, plain flour until it forms a ball.
2. Chill this for an hour.
3. Roll the pastry and place inside small tart tins.
4. Put a few nuts in the bottom of each tin.
5. Filling: Mix together the egg, butter, brown sugar, essence and the remaining nuts till fluffy.
6. Pour this mixture into the tins.
7. Bake in an oven preheated to 180 Degree C for 30 <U+0096>35 minutes until firm.
8. Cool on a wire rack.
9. Caramel Icing: Warm the milk and butter in a small saucepan.
10. In another small pan, heat the caster sugar over medium heat until golden.
11. Remove both from heat and pour the milk mixture over the caramel.
12. Return to a low heat and stir until dissolved.
13. Gradually add in the icing sugar and beat until smooth.
14. If its too thick, add a little milk to give a spreading consistency.
15. Spread this over the tarts and top with a whole nut.
Title: Carrot Drop Cookies
Ingredients:
- 3/4 shortening
- 3/4 sugar
- 1 egg
- 1 vanilla extract
- 1 carrot
- 1 flour
- 2 baking powder
- 2 salt
- 1/2 powdered sugar
- 2 butter
- 2 orange
- orange
Instructions:
1. Cream shortening and sugar until fluffly.
2. Add egg, vanilla and lemon extracts and combine.
3. Add carrots and mix.
4. Combine flour, baking powder and salt. Mix into carrot mixture.
5. Drop by spoonfuls on baking sheet. Flatten.
6. Bake at 375 for 10-12 minutes.
7. Frosting:
8. Combine powdered sugar, butter and orange rind.
9. Add orange juice til spreading consistency. Spread on cooled but still warm cookies.
Title: Tikvenik - Bulgarian Sweet Pumpkin Pie
Ingredients:
- 1 1/2 pumpkin
- 1 squash
- 2 sugar
- 1 walnuts
- 1/2 ground cinnamon
- 1 butter
- 2 -3 phyllo pastry
- caster sugar
Instructions:
1. Cut the pumpkin or squash into large pieces and boil. You could do that in a sauce pan with water to cover, or even better steam boil it.
2. When soft enough drain, place in a bowl, and puree with a fork.
3. VARIANT: Some people, instead of boiling the pumpkin, prefer to grate it and saute it with some butter or vegetable oil. Others prefer to grate it and put it in raw. Downsides are that in the first case it ends up quite greasy, and in the second quite crunchy.
4. Add the sugar, walnuts, and cinnamon; mix in with the pumpkin.
5. If you decide to use the butter, melt it.
6. Take two sheets of phyllo pastry and drizzle some melted butter on the top one. You could also use a single sheet, butter both sheets, or do as I do and skip the butter altogether.
7. Spoon some of the pumpkin mixture over the pastry and roll loosely. Repeat with the rest of the pastry.
8. Take a non-stick baking sheet or tin (or else oil it). If it is rectangular place the rolls parallel to each other. If it is round, start lining the rim with the rolls, slowly spiraling them towards the centre (you can see what I mean in one of the photos I've submitted).
9. VARIANT: You could decide to do one whole pie instead of individual rolls. For that choose a baking tin slightly smaller than the size of the phyllo sheets (it could be round). Layer the sheets one by one slightly folding them to fit into the tin and to allow air between them. If you are using butter, drizzle some over each sheet you lay. When you have laid two sheets, spoon some pumpkin mixture on top.
10. Continue layering the pastry and the pumpkin mix and finish off with a single sheet of dough.
11. Place the baking tin in the oven.
12. Bake at medium heat for about 20 to 30 minutes. After 10 minutes baking you could take the pie out and spread some butter on it, but I do not do that.
13. Let the pie cool down and serve sprinkled with some caster sugar.
Title: Sugar Roasted Peaches
Ingredients:
- 2 bacon
- 4 raw sugar
- 2 kosher salt
- fresh ground black pepper
- fresh thyme leaves
- fresh rosemary
Instructions:
1. Preheat oven to 450°F and position a rack in the center of your oven.
2. Cook the bacon in a cast iron skillet, over medium heat and flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling.
3. Pour off the fat from the skillet, but reserve 4 teaspoons of the fat (make up any difference with olive oil).
4. Meanwhile, sprinkle the cut side of the peaches with the sugar, a tiny pinch of salt and with pepper; place them cut side down in the skillet, tuck the herbs around them.
5. Increase the heat to medium high; tear the bacon into pieces and tuck them around the peaches and drizzle with half the reserved bacon fat.
6. Let the peaches cook, without moving them, until they begin to brown, about 5 minutes; sprinkle the uncut sides of the peaches with a tiny bit of salt and place in the preheated oven to roast.
7. After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more.
8. Discard the herbs and save the bacon for another use; let cool slightly before serving (these can be made up to 2 days in advance and microwaved for a minute before serving).
Title: Cinnamon Toast Biscotti
Ingredients:
- 2 all-purpose flour
- 1 1/2 - 2 cinnamon
- 1 baking powder
- 1/4 salt
- 1/2 butter
- 3/4 sugar
- 2 vanilla extract
- 1 egg
- 1 white sugar
- 1/4 cinnamon
- 1
Instructions:
1. Set oven to 325 degrees F.
2. Line a large baking sheet with parchment paper.
3. In a small bowl combine flour with cinnamon, baking powder and salt.
4. In a large bowl cream the butter with sugar and vanilla until fluffy (about 4 minutes).
5. Add in one egg and the egg yolk; beat until combined.
6. Add in flour mixture; mix until just combined.
7. If you are adding in chopped nut mix in at this point.
8. Chill the dough for 30 minutes.
9. In the baking sheet roll the dough into a log about 18-20 inches long and 2-inches wide (or you may divide the dough into two pieces and roll into about 9-10 inches).
10. Using your hands flatten the log slightly.
11. Brush the top and sides of the log/s lightly with beaten egg.
12. Bake for about 25-30 minutes or until firm to the touch and light golden brown.
13. Cool logs for about 15-20 minutes on the baking sheet.
14. In a small bowl mix 1/4 cup sugar with 1 teaspoon cinnamon; set aside to sprinkle on the biscotti.
15. Using a serrated knife slice diagonally into about 3/4-inch slices or a little smaller.
16. Turn the biscotti cut-side down on the baking sheet spacing a little between each cookie.
17. Sprinkle the top of the biscotti with cinnamon/sugar mixture.
18. Bake for an additional 20 minutes or until crispy and toasted.
Title: Irrestible Rum Cake
Ingredients:
- 1 pecans
- 1 walnuts
- 1 pudding
- 4 eggs
- 1/2 cold water
- 1/2 amber rum
- 1/2 butter
- 1/2 water
- 1/4 granulated sugar
- 1 amber rum
- 1/2
Instructions:
1. Preheart oven to 325°F Grease tube or Bundt pan.
2. Sprinkle nuts on bottom.
3. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour.
4. Cool, invert on serving plate. Prick top and sides. Pour glaze over cake and allow it to absorb all the glaze.
5. GLAZE: Melt butter in pan. Sir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat; stir in rum.
6. Top run cake with whipped cream.
Title: Egg- Free Homemade Tapioca Pudding
Ingredients:
- 2 all-purpose flour
- 1 Splenda sugar substitute
- 1/3 quick-cooking tapioca
- 4 2% low-fat milk
- 3 vanilla
- 1
Instructions:
1. Combine Flour, Starch, Splenda, Tapioca and milk.
2. Let stand for 5 minutes.
3. place over high heat bring to a boil while stirring constantly.
4. Remove from heat and add Vanilla.
5. let set for 10 minutes.
6. stir one last time, pour into serving dishes,.
7. serve warm or refrigerate.
Title: Key Lime Jewel Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 key lime zest
- 1 butter
- 3/4 sugar
- 2 key lime juice
- 1 water
- 5 pine nuts
- 1 powdered sugar
- 6
- 1
- 2/3
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl mix the flour, baking powder, salt, and lime zest; set aside.
3. In a large bowl cream the butter and sugar together.
4. Add the egg yolks, and combine well.
5. Next, mix in the almond extract, and the lime juice.
6. Gradually add the flour mixture to the wet ingredients, and mix well.
7. Add the water to make the dough come together more easily.
8. Add the green food coloring and work through the dough to get even color.
9. Lay the chopped pine nuts out in one layer on a plate.
10. Pinch off chunks of the dough and roll them between your hands to form 1 inch balls.
11. Roll the dough balls in the pine nuts to get them evenly coated, and then place them on parchment paper lined baking sheets.
12. Take your index finger and make an indent into the middle of each dough ball.
13. Carefully drop 1 teaspoon of the raspberry preserves into each indent on your cookies.
14. Bake for about 35 minutes, or when the pine nuts start to lightly brown on the edges.(Your cookies may bake quicker, my oven is not the best, just use your best judgement folks).
15. Let the cookies cool on the cookie sheets for a couple minutes.
16. Then transfer the cookies to cooling racks to cool completely before lightly dusting them with the powdered sugar. Enjoy!
Title: That Yummy Pink Salad
Ingredients:
- 1 Cool Whip
- 3 strawberry Jell-O gelatin dessert
- 8 cottage cheese
- 8
Instructions:
1. Mix cool whip and dry jello well.
2. Stir in cottage cheese and yogurt.
3. Chill well.
Title: Spritz Cookies II
Ingredients:
- 3 1/2 flour
- 1 baking powder
- 1 1/2 butter
- 1 margarine
- 1 sugar
- 1 egg
- 1/2 vanilla
Instructions:
1. Stir together flour and baking powder.
2. Beat butter for 30 seconds; add sugar and beat until fluffy.
3. Add egg, vanilla and almond extract; beat well.
4. Gradually add dry ingredients to beaten mixture, beating till well combined.
5. Do not chill.
6. Force dough through a cookie press onto an ungreased cookie sheet. If desired, sprinkle with colored sugars or with ground almonds dyed red or green with food coloring.
7. Bake in a 400° oven for 7-8 minutes.
8. Cool on wire rack.
Title: My Favourite Sponge Topping for Fruit.
Ingredients:
- 4 butter
- 1 sugar
- 2 eggs
- 1 1/2 flour
- 2 baking powder
- 1/2 - 3/4 milk
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs and then flour and baking powder which have been sifted together.
3. Lastly mix in the milk to get a spreadable batter.
4. Spread over hot fruit in an oven proof dish.
5. Bake at 400'F/200'C for 30 minutes approximately or until risen and golden brown.
6. Serve warm.
Title: South Beach Diet P1 Peanut Butter Muffins
Ingredients:
- 1/2 ground flax seeds
- 1/4 Splenda granular
- 1/4 ricotta cheese
- 1/4 vanilla
- 1/2 baking soda
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Melt peanut butter in microwave for 1 minute or until smooth.
3. Mix all ingredients together.
4. Pour into mini muffin cups (24 cup tray), and bake 15 minutes.
Title: Orange Cream Fruit Salad
Ingredients:
- 1 vanilla instant pudding mix
- 1 1/2 milk
- 1/3 sour cream
- 3/4 pineapple slices
- 16 mandarin orange segments
- 1 bananas
- 3
Instructions:
1. In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
2. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.
Title: Char's S'more Minis
Ingredients:
- 2/3 cake flour
- 5/8 sugar
- 1/4 baking powder
- 1/2 baking powder
- 1/4 baking soda
- 1/2 salt
- 1/4 milk
- 1/3 canola oil
- 1/4 egg
- 1 cake flour
- 2/3 sugar
- 1/2 graham cracker crumbs
- 2/3 baking powder
- 1/2 baking powder
- 1/4 baking soda
- 1/2 salt
- 1/4 milk
- 1/3 canola oil
- 1/4 egg
- 1
Instructions:
1. Preheat the oven to 350*F.
2. Grease and flour mini cupcake pans.
3. "CHOCOLATE CAKE".
4. Combine flour, sugar, cocoa, baking powder, baking soda, and salt.
5. Add the milk, oil, and eggs in a large bowl and mix by hand or with the mixer at low speed until just moistened.
6. "GRAHAM CRACKER CAKE".
7. Combine flour, sugar, graham cracker crumbs, baking powder, baking soda, and salt.
8. Add the milk, oil, and eggs in a large bowl and mix by hand or with the mixer at low speed until just moistened.
9. Use a spoon to pour Chocolate Cake batter 1/3 away up in the muffin pan.
10. Add 5 mini marshmallows.
11. Use a spoon to cover marshmallows with Graham Cracker Cake batter.
12. Bake for 15-20 minutes.
Title: Chocolate Midnight Madness
Ingredients:
- 8 cream cheese
- 1/2 sugar
- 1/2 eggs
- 2 chocolate chips
- 2 vanilla extract
- 1
Instructions:
1. In a large bowl with the mixer at moderate speed, beat cream cheese and the all-purpose cream until smooth. Gradually beat in sugar.
2. Beat in eggs, one at a time. Beat in chocolate and vanilla until smooth.
3. Pour into the pie crust; place on a cookie sheet. Bake at 300° C in an oven 30 to 35 minutes or until set.
4. Chill 4 hours. Serve cold. Drizzle with the peppermint syrup, if desired.
Title: Pretty in Pink Pretzels
Ingredients:
- 8 chocolate chips
- 20
- 1/3
Instructions:
1. In a bowl, microwave the chocolate chips at medium power for 10 seconds; stir. Repeat until melted and smooth.
2. Dip each pretzel halfway in the chocolate and hang off the side of a cooling rack (put foil down to catch the drips). Let the chocolate set slightly, about 30 minutes.
3. Sprinkle the chocolate with decorating sugar and let set completely, about 2 hours (do not refrigerate).
Title: Maple Apple Pecan Mini-bundts
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 1 eggs
- 3/4 cinnamon
- 4 vanilla
- 1 nutmeg
- 1 apples
- 1/2 pecans
- 1 1/2 pure maple syrup
- 1 pecans
- 1
- 1/2
Instructions:
1. In large mixer bowl, combine first eight ingredients.
2. Mix at low speed about 1 minute; beat at medium speed about 2 minutes.
3. Fold in apples and pecans.
4. Fill each hole in well-greased mini-bundt pans (12 capacity) with 1/2 cup batter.
5. Bake in a preheated 350 F oven until wooden pick inserted in center comes out clean (23 to 26 minutes).
6. Let cool in pan 10 minutes; invert onto cooling rack.
7. Prepare Maple Drizzle by combining 1 cup pure maple syrup and 1/2 cup chopped pecans in a small microwavable bowl.
8. Microwave on high until hot (30 to 45 seconds).
9. Poke holes in cakes with skewer or long tined fork; slowly pour drizzle over cakes.
10. Note: Because I didn't have mini-bundt pans, I made mine in large cupcake pans, using paper liners.
11. They baked in the same amount of time and made the same number.
12. I kept them in the pans while drizzling with the syrup, just to avoid wasting any of that good stuff.
Title: Grandma's Hot Milk Cake
Ingredients:
- 1 flour
- 1 baking powder
- 1/4 salt
- 2 butter
- 1/2 milk
- 2 eggs
- 1 sugar
- 1 vanilla
Instructions:
1. Sift together dry ingredients.
2. Add butter to milk; keep hot.
3. Beat eggs until thick and lemon-coloured (about 3 minutes at high speed on mixer).
4. Gradually add sugar, beating constantly at medium speed for 4 to 5 minutes.
5. Quickly add flour ingredients to egg mixture; stir just until blended.
6. Stir in hot milk mixture and vanilla: blend well.
7. Pour into a 9 x 1 1/2 " round pan.
8. Bake at 350 degrees for 25-30 minutes.
9. Cool cake in pan; about 15 minutes; then remove to rack.
10. Top with your favorite icing or: 1 1/2 cup icing sugar, add milk until creamy texture (about 3 tbsp) and a slpash of vanilla.
11. Enjoy!