lumicero/recipes-ing2inst huggingface dataset:
Title: Heirloom Chocolate Cake
Ingredients:
- 2/3 butter
- 2 eggs
- 1 light brown sugar
- 1 granulated sugar
- 1/4 salt
- 2 baking soda
- 4 flour
- 2 2/3 buttermilk
- 2 vanilla
- 2
Instructions:
1. Preheat the oven to 350 degrees.
2. Beat together the butter, and sugars until creamy.
3. Sift together salt, baking soda, cocoa, and flour. In a seperate container mix together the buttermilk and the vanilla.
4. Add the flour mixture alternately with the buttermilk mixture.
5. Bake in 3 (9 inch round or square) pans for 20 to 25 minutes at 350 degrees.
6. When cool, stack the cakes and frost with the icing of your choice.
Title: Chantilly Carrot Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 1 carrots
- 1/3
- 2
Instructions:
1. Preheat oven to 350 degrees. Grease and flour three 9-inch pans.
2. Combine cake mix, 4-serving size pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Fold carrots into batter. Divide evenly into pans.
3. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean.
4. Cool in pans 15 minutes. Invert onto cooling racks. Cool completely.
5. Frost with frosting of your choice. I like the cream cheese frosting.
Title: Cake in a Mug
Ingredients:
- 3 cocoa powder
- 4 flour
- 4 sugar
- 3 milk
- 3
Instructions:
1. mix dry ingredients in mug.
2. mix wet ingredients in bowl.
3. mix together in mug.
4. microwave 3 minutes on high.
Title: Thimble Cookies
Ingredients:
- 1 brown sugar
- 2 butter
- 4 all-purpose flour
- 4 vanilla
- 1 hazelnuts
- 1 1/2
- 4
- 1/4
Instructions:
1. Combine the brown sugar and butter until light and fluffy.
2. Add in the egg yolks and beat well.
3. Add in the flour and vanilla. Combine well for a nice soft dough.
4. Roll into walnut-sized balls.
5. Beat the egg whites until foamy and dip each ball into whites and then roll into the finely chopped nuts.
6. Place on parchment lined baking sheet.
7. Preheat the oven to 350°.
8. Press each ball slightly, and form a thumb print in the centre.
9. Bake for 5 minutes, remove and with a thimble remake the thumbprint, and place a dab of jam in centre.
10. Put back into the oven for the last five minutes, or until golden.
Title: Red, White and Blue Stars
Ingredients:
- 5 cake flour
- 2 baking powder
- 1 1/2 salt
- 12 unsalted butter
- 1 1/3 granulated sugar
- 4 vanilla
- 1 heavy cream
- 2 sugar
- 3/4
- 2
Instructions:
1. Sift flour, baking powder, and salt into a large bowl,
2. Cream butter and sugar with a mixer on medium speed, until pakle and fluffy.
3. Beat in egg yolks until well combined.
4. Add flour mixture in 3 additions, alternating with cream, and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate them for at least 3 hours (or up to 3 days).
5. On floured parchment, roll 1 disk of dough to 1/8 inch thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hours or freeze for 30 minutes.
6. Spread raspberry jam on 1 sheet, and blueberry jam on another sheet. Top each sheet with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes. Preheat oven to 350°F
7. Cut out cookies using a 2 1/2 inch star-shaped cutter, and space 1-inch apart on parchment-lined baking sheets. Brush with cream and sprinkle with sanding sugar.Refrigerate for 30 minutes, or freeze for 15 minutes.
8. Bake, rotating sheets halfway through until golden, 16-20 minutes. Transfer cookies to wire racks, and let cool completely. if desired bake dough scraps.
Title: East Indian Chocolate Cake With Filling
Ingredients:
- 1/2 butter
- 2 white vinegar
- 2 vanilla
- 2 water
- 3 flour
- 2 sugar
- 6 curry powder
- 1 baking soda
- 2 salt
- 1 flour
- 1/8 mango
- 1 sugar
- 1 1/2 light corn syrup
- 1 heavy cream
- 2 unsalted butter
- 1 1/2 curry powder
- 3 light corn syrup
- 1 vanilla
- 1
- 22 -24
- 1
Instructions:
1. For Cake:
2. In large mixing bowl, combine butter, vinegar, vanilla and lukewarm water.
3. In another bowl sift flour sugar,cocoa, curry powder,baking soda and salt.
4. Pour dry ingredients slowly into butter mixture. Mix on low speed with mixer. Use spatula to scrape the sides and blend until smooth.
5. Preheat oven 350*.
6. Spray pam on two round baking pans.
7. Sprinkle flour on sprayed pans. Shake off excess.
8. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean or when you press on the top, the dent comes back then the cake is done. Cool on racks.
9. For Filling:.
10. In small saucepan add filling ingredients.Bring to a boil and then simmer until jelly consistency. Stir frequently. Do not burn.
11. Set aside. When cool, spread between the two cake layers.
12. For Frosting:.
13. In another saucepan heat cream, butter, yellow curry and corn syrup. Bring to a boil and stir.
14. In stainless steel bowl add chocolate pieces.
15. Pour boiling cream mixture over chocolate pieces. Leave for 5 minutes. Stir to mix.
16. Pour over cool cake and spread with spatula. Cool until serving.
Title: Prune Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 baking soda
- 1 buttermilk
- 1 all-purpose flour
- 2 salt
- 1/2 nutmeg
- 1 ground cloves
- 1 cinnamon
- 1 prune
- 1 sugar
- 1 baking soda
- 1/4 buttermilk
- 1/2 butter
- 2 salt
- 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10-inch tube pan.
3. Beat eggs in a medium bowl.
4. Add sugar and beat well.
5. Mix in oil.
6. In a small bowl, dissolve baking soda in butter milk.
7. Sift flour, salt, nutmeg, cloves, and cinnamon.
8. Add flour mixture alternately with buttermilk mixture to egg mixture.
9. Fold in prunes.
10. Pour batter into pan and bake about 1 hour or until a tooth-pick inserted in the center comes out clean.
11. To prepare the frosting, combine sugar, baking soda, buttermilk, butter and salt in a medium saucepan. Bring to a boil.
12. Remove from heat, stir in vanilla.
13. Poke holes in cake with a fork or long toothpick and pour over cake while both are still warm.
14. NOTE: Soak prunes briefly in boiling water so they can be chopped easily after they are drained and cooled. The baking powder causes the icing to foam while cooking.
Title: Eloise's Easy Sugar Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 granulated sugar
- 1 egg
- 2 vanilla extract
- 2 3/4 baking powder
- flour
Instructions:
1. Preheat the oven to 400 degrees F.
2. In the bowl of a stand mixer, cream butter and sugar. Add the egg and vanilla.
3. In a separate bowl mix together baking powder and flour. Slowly add the flour mixture to the butter mixture until fully incorporated.
4. Roll out on lightly floured board to desired thickness.
5. Cutout 2-1/2" hearts and bake at 400 degrees for 7- 10 minutes.
6. Should be light in color with light browning on the edges.
7. Remove from oven and let cool on cookie sheet 5 minutes before transferring to a wire rack to cool completely.
Title: Sfratti (Nut Filled Cookies)
Ingredients:
- 3 all-purpose flour
- 1 sugar
- 1/4 salt
- 1/3 unsalted butter
- 2/3 sweet wine
- 2/3 honey
- 1 ground cinnamon
- 1/4 ground cloves
- 2 walnuts
- 1 lemon zest
- 1 orange zest
- 1/4 fresh ground black pepper
- 1
Instructions:
1. To make the dough:
2. In a bowl, combine the flour, sugar, and salt.
3. Cut in the margarine or butter with a pastry blender until the mixture has the consistency of coarse meal.
4. Add the wine and stir and toss with a fork until the mixture just holds together. Remove the dough from the bowl and gather it into a ball(The dough can also be made in a food processor, pulsing it to cut in the butter and processing to bring the dough together).
5. Divide the dough in half and flatten each half into a disk.
6. Cover with plastic wrap and refrigerate for 1 to 2 hours.
7. To make the filling:
8. Pour the honey into a heavy-bottomed saucepan over medium-high heat.
9. Bring to a boil, add the cinnamon and cloves, and boil until it forms a ribbon when a spoon is lifted, about 10 minutes. Add the nuts, citrus zests, and pepper and simmer for 10 minutes.
10. Remove from the heat and let cool until you can touch the mixture without burning yourself.
11. Dust the counter(or chilled pastry board) with bread crumbs(you can substitute flour). Pour the filling onto the board and, using your hands, roll it into 6 long, thin ropes, each 12 to 14 inches long (work quickly as the mixture sets up fast).
12. To make the cookies:
13. Preheat oven to 375°F.
14. Butter 1 or 2 baking sheets or line with parchment paper.
15. On a lightly floured board, divide the dough into 6 equal pieces.
16. Roll out each piece into a 4-inch-wide strip that is 12 to 14 inches long.
17. Place a strip of nut paste on the center of each piece of dough, and roll up the dough, fully enclosing the nut paste.
18. Cut into finger-length cookies and place on the prepared baking sheet(s).
19. Brush the sticks with the egg wash glaze. Bake until golden, about 20 minutes. Transfer to a rack to cool.
20. These keep well in an air-tight tin.
Title: Peanut Butter Cookies!
Ingredients:
- 1 chunky peanut butter
- 2/3 brown sugar
- 1 1/2 milk
- 3 vanilla
- 1 egg
- 1 all-purpose flour
- 1 3/4 salt
- 3/4 baking soda
- 3/4
Instructions:
1. 1 Heat oven to 375°F.
2. 2 Combine Peanut Butter,Crisco Shortening, Brown Sugar,Milk, and Vanilla in Large Bowl. Beat at Medium speen on Electric Mixer until well blended.
3. 3 Combine All-Purpose Flour, Salt, and Baking soda. Add to creamed mixture at low speed. Mix just until blended.
4. 4 drop spoon fulls of the mixture on to cookie sheets.
5. 5 Bake for 8-10 Minutes!
Title: Drommars (Cardamom Cookies)
Ingredients:
- 1 butter
- 3/4 sugar
- 1 baking powder
- 2 vanilla
- 1/2 cardamom
- 2 flour
- 1 water
- 36
Instructions:
1. Melt butter over low heat, without stirring, until brown about 30 minutes.
2. Place butter in pan over a bowl of cold water until firm.
3. about 90 minutes.
4. Remove butter to mixing bowl, add sugar, baking powder, vanilla (or almond) and cardomom, and blend thoroughly.
5. Slowly add flour.
6. batter will be very stiff.
7. If you must, add a few drops of water to enable mixing.
8. Roll into 1" balls (mixture is crumbly but molds easily).
9. Top with whole almonds, if desired.
10. Bake 350 degrees for 12 minutes.
11. Cool completely before serving.
Title: All-In-One Sponge Cake
Ingredients:
- 3/4 butter
- 1 margarine
- 3 caster sugar
- 1 1/2 fine sugar
- 2 eggs
- self-raising flour
- baking powder
Instructions:
1. Preheat oven to 350 degrees F (325F if you know your oven is really hot).
2. Measure out all the ingredients, put in to a large bowl and beat until well blended (I use an electric mixer but you can do this by hand).
3. Divide this between the two tins; level out and bake in the oven for approx 30-35 minutes, until well risen and the top of the sponges spring back when lightly pressed with your finger.
4. Leave them to cool for 5 minutes in the tin before you turn them out; remove the paper and let them completely cool on a cake rack.
5. When cold, sandwich them together with your favorite filling.
6. Sprinkle caster or powdered sugar on the top.
Title: Blueberry Lemon Parfait
Ingredients:
- 1 plain yogurt
- 1/2 fresh blueberries
- 2
- 6
Instructions:
1. Mix the lemon curd into the yogurt until mostly smooth.
2. Layer 1/3 of the pound cake, with approximately 4 Tbs of yogurt mixture, and 1/4 cup blueberries in a parfait glass.
3. Repeat Step 2, reserving a few blueberries for the top of each glass.
4. Top with the remaining cake and spoon approximately 3 Tbs of the yogurt mixture into the center of the glass.
5. Top with the reserved blueberries and a mint leaf (if wanted) for garnish.
6. Refrigerate for 30 minutes before serving.
Title: Judy's Carrot Cake
Ingredients:
- 1 1/2 eggs
- 4 sugar
- 2 vanilla
- 1 carrots
- 3 white flour
- 1 salt
- 2 baking soda
- 1 baking powder
- 2 cinnamon
- 2 cream cheese
- 2 margarine
- 8 vanilla
- 1/2 confectioners' sugar
- 2
- 4 1/2
Instructions:
1. For cake: Combine oil, eggs, sugar, and vanilla.
2. Add carrots and dry ingredients.
3. Pour into a greased 9 x 13 inch pan. Bake at 350 degrees F. for 40 - 50 minutes.
4. For frosting: Beat first 3 ingredients together and add confectionery sugar about a cup at a time.
Title: Light Apple Cobbler
Ingredients:
- 1/3 Splenda sugar substitute
- 1 cornstarch
- 1/2 cinnamon
- 1/4 nutmeg
- 5 apples
- 1/2 all-purpose flour
- 1 Splenda sugar substitute
- 1/3 Splenda sugar substitute
- 2 baking powder
- 1 salt
- 1 1/2 butter
- 1/4 margarine
- 1/2 nonfat milk
Instructions:
1. In a large bowl combine the sugar,cornstarch,cinnamon and nutmeg.Add apples and orange juice.Toss to coat.Tranfer to a 11x7x2 pan coated with non cook spray.
2. For topping combine the flour,1/3 cup splenda,baking powder and salt.Cut in butter and mixture resembles crumbs.Stir in milk until moistened.
3. Drop mounds on to apples and spread. Sprinkle remaining Splenda on top.
4. Bake at 375.
Title: Vanilla Rum Balls
Ingredients:
- 3 cocoa powder
- 1 confectioners' sugar
- 3 dark corn syrup
- 4 golden syrup
- 1/2 dark rum
Instructions:
1. In a large bowl, sift together the cocoa and confectioners' sugar.
2. In a food processor or blender crush/crumble the vanilla wafers.
3. Add the crushed vanilla wafers to the sugar mixture and combine.
4. Add the remaining ingredients.
5. Form the mixture into 1 inch (2. 5 cm) balls with your hands.
6. The balls should hold together easily and retain their shape.
7. If the mixture is too dry to hold together or too wet to form balls, you can easily adjust the consistency by adding rum/sugar accordingly.
8. Sprinkle the extra cocoa or ground chocolate on a flat surface and roll the balls in to coat.
9. Have 'em on your cookie tray this year and watch 'em vanish before you know it!
Title: English Toffee
Ingredients:
- 2/3 butter
- 1 light brown sugar
- 1
- 3
Instructions:
1. Sprinkle 1/3 cup of chopped almonds over buttered 9" x 13" pan.
2. Place butter in a heavy skillet, add sugar and mix throughly.
3. Bring to a boil over medium heat, STIRRING CONSTANTLY with a wooden spoon.
4. Continue to stir until candy thermometer reaches 285 degrees F.
5. Pour over almonds.
6. Arrange chocolate pieces over the mixture.
7. As chocolate melts, spread evenly over mixture and sprinkle with remaining 1/3 cup of almonds.
8. Allow to cool completely and for chocolate to set, overnight.
9. Use a dinner knife to break into pieces.
10. Store in an airtight container.
Title: Our Version of Chocolate Zucchini Bread
Ingredients:
- 3 eggs
- 1/4 sugar
- 1 vanilla
- 1 zucchini
- 1 carrot
- 1 all-purpose flour
- 2 1/2 salt
- 1/2 baking soda
- 1 cinnamon
- 1 baking powder
- 1
- 1/4
- 1
Instructions:
1. Using the big bowl from your mixmaster, mix all wet ingredients.
2. Gradually add dry ingredients to wet mixture, so as not to make a mess, and mix well.
3. Pour into mini-loaf tins, you should get about 8-10. You can also use 1 normal loaf tin.
4. Bake at 180C/350F for 20 mins or until skewer comes out clean.
5. Freezes well as mini-loaves or whole loaf, sliced before freezing.
Title: Honey Pumpkin Cake
Ingredients:
- 18 1/2 pumpkin pie spice
- 2 pumpkin
- 2/3 butter
- 1/4 eggs
- 3 pecans
- 1
Instructions:
1. Decrease water called for on cake mix box directions to just 2/3 cup of liquid --
2. Mix remaining ingredients in this recipe, beating not more than 2 minutes on medium.
3. Bake in 2-9" loaf pans, which have been well greased and floured -- for about 35 minutes -- .
Title: Blushing Harvest Crisp
Ingredients:
- 3 apples
- 1/3 dried cranberries
- 1 pumpkin pie spice
- 1/3 cinnamon
- 1/2 flour
- 1/2 light brown sugar
- 1/3 old fashioned oats
- butter
- margarine
Instructions:
1. Preheat oven to 375 degrees.
2. Spray an 8 inch square baking pan with cooking spray.
3. In a large bowl, combine apples, cranberries and 1/2 t. pumpkin pie spice.
4. Toss to mix.
5. Pile mixture into baking dish.
6. In a medium bowl combine flour, remaining 1/2 t. pumpking pie spice, brown sugar and oats.
7. Mix well.
8. Blend in the softened butter until crumbly.
9. Sprinkle over fruit mixture.
10. Bake 40-45 minutes or until fruit is tender when pierced with a sharp knife and topping is golden brown.
Title: Christmas (Kissmas) Almond Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 shortening
- 1/2 light brown sugar
- 1/4 granulated sugar
- 1 egg
- 2 all-purpose flour
- 2 1/2 baking soda
- 1 salt
- 1/2 maraschino cherry
- 1/2 water
- 1 walnuts
- 1
- 2
Instructions:
1. Heat oven to 375°F Grease cookie sheet. Remove wrappers from chocolate pieces.
2. Beat butter, shortening, brown sugar and granulated sugar in large bowl until fluffy. Add egg and almond extract; beat until blended. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in cherries.
3. Roll dough into 1-inch balls. Combine egg white and water; beat with fork until foamy. Roll balls in egg white, then in walnuts or almonds. Place on prepared cookie sheet.
4. Bake 10 to 12 minutes or until lightly browned. Remove from oven and immediately place chocolate piece on top of each cookie, pressing down gently so that cookie cracks around the edge. Cool 1 minute; remove from cookie sheet to wire rack. Allow cookies to cool until chocolate piece is set, about 3 hours. About 4 dozen cookies.
Title: Giada's Peppermint-Chocolate Sandwich Cookies
Ingredients:
- 1 all-purpose flour
- 1/4 heavy cream
- 2
- 1/4
- 1
Instructions:
1. Position oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to a 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scrapes of dough and roll out again. Continue to cut out pastry circles until there re 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.
2. Combine 1 cup of chocolate chips and the cream in a small saucepan. Place the small saucepan over a medium pan of simmering water until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
3. Combine the remaining chocolate chips and the vegetable oil in a small saucepan. Once again, place the small saucepan over a medium pan of simmering water until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or crushed peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.
4. If you prefer, you can use white, red an green sprinkles or red and green decorating sugar in place of the crushed peppermint candies.
Title: Choco Potato Chips
Ingredients:
- 1 chocolate chips
- 1
Instructions:
1. Melt chocolate chips in glass bowl in the microwave (or use double boiler on stovetop).
2. Individually dip potato chips in chocolate, coating well.
3. With tongs or spoon place them on wax paper and let cool.
Title: Cappuccino Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 1 1/2 baking powder
- 1/4 ground allspice
- 1/4 ground cinnamon
- 1/4 salt
- 3/4 unsalted butter
- 3/4 sugar
- 2 eggs
- 1/2 brewed coffee
- 1 1/2 instant coffee granules
- 1 vanilla extract
- 1
Instructions:
1. Heat oven to 350°F.
2. Line 12 muffin cups (standard size).
3. In bowl, mix together flour, baking powder, allspice, cinnamon and salt.
4. Beat butter and sugar about 2 minutes until light colored and smooth.
5. Add eggs one at a time, beating well after each egg.
6. On low speed, add flour mixture, alternating with brewed coffee.
7. Fill each muffin cup with 1/3 cup each.
8. Bake at 350°F for 25 minutes, or firm to the touch.
9. Let cupcakes cool in pan on wire rack for 5 minutes, and then remove from pan and let cool completely.
10. While cooling cupcakes, in a small bowl combine instant coffee, vanilla and 1 tsp of warm water.
11. Stir until coffee is dissolved.
12. Stir in vanilla frosting until blended and no streaks remain.
13. Frost cupcakes.
Title: Nutty Brown Butter Chocolate Chip Cookies
Ingredients:
- 1 butter
- 2 all-purpose flour
- 1 baking soda
- 3/4 kosher salt
- 1 dark brown sugar
- 1 sugar
- 2 eggs
- 2 vanilla extract
- 1 sea salt
- 1 1/2
Instructions:
1. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly., about 10 minutes (an instant-read thermometer should register 125°).
2. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
3. Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in chocolate wafers/chips with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
4. Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
5. Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.
6. Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.
Title: Ginger Baked Apples Stuffed With Raisins and Toasted Walnuts
Ingredients:
- 4 baking apples
- 1 water
- 1 lemon juice
- 1 vanilla
- 1 butter
- 12 brown sugar
- 1/4 ground cinnamon
- 4 nutmeg
- 1 raisins
- 1/8 walnuts
- 1/4 vanilla ice cream
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Scrub, but don't peel the apples (the skin helps them keep their shape and adds to the flavor).
3. Using a paring knife, work from the stem end to remove the core. Core apple to within a 1/2 or 1/4 inch from the bottom of the apple (do not go through to the bottom).
4. With a sharp knife, cut away the apple peel 1/3 of the way down freom the top of each apple.
5. Half way down each apple, make several thin scores through the skin, 1/2-inch or less apart (scoring completely around the apple will help to keep it from spliting).
6. Transfer apples to an 8-inch square baking dish that will hold them snugly, or into individual ramikins.
7. Mix water and lemon juice together; add vanilla. Fill each apple with 1 tablespoon of this mixture. Pour remaining mixture into baking dish.
8. Divide the butter up equally and put a portion in each apple.
9. Set aside 2 tablespoons crushed ginger snaps.
10. In a small bowl, stir together the remaining ginger snaps along with the remaining ingredients. Spoon mixture into the center of each apple.
11. Sprinkle apples with reserved ginger snap cookie crumbs.
12. Cover and bake for 20 minutes. Remove cover and continue to bake for an additional 15 to 20 minutes, or until the apples are tender when pierced with a sharp knife (time may vary with the size and variety of apples). While baking with the cover off, baste apples with pan juices 2 or 3 times.
13. Serve warm or room temperature, topped if desired, with whipped cream or vanilla ice cream and grated nutmeg.