lumicero/recipes-ing2inst huggingface dataset:
Title: Brownie Pudding Cake
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 3 baking powder
- 2 salt
- 1/2 milk
- 1/2 butter
- 2 vanilla
- 1 pecans
- 1/2 walnuts
- 1 sugar
- 1/4 boiling water
- 1 1/2
Instructions:
1. Preheat oven to 350°F
2. For pudding, combine all ingredients in a medium bowl; pour into greased 8-inch square baking dish.
3. For topping, combine sugar and cocoa in a small bowl; gradually stir in boiling water.
4. Pour over pudding. DO NOT STIR.
5. Bake 45 minutes. Topping will sink and the pudding will rise to the top.
6. Allow to cool slightly before serving. Serve with ice cream or whipped cream.
Title: Berry-Licious Cream Cheese Tart / Pie
Ingredients:
- 1/2 butter
- 2 cream cheese
- 8 powdered sugar
- 1/4 brandy
- 3/4 vanilla
- 2 fresh strawberries
- 1/2 honey
- 2 -3 pecan halves
- 2
- 1/4
- 1/3 - 1/2
Instructions:
1. Crust:
2. Prepare pie crust in a tart or pie pan.
3. Preheat oven to 450 degrees.
4. Prick pie crust and cover with foil or wax paper topping with weights. Baking for 10 minutes.
5. Chocolate layer:
6. Melt chocolate and butter together to blend. Spread melted chocolate over bottom of baked pie shell. Chill.
7. Creamy cheese filling:
8. Beat cream cheese with whipping cream, sugar, brandy, and vanilla.
9. Spread over chocolate. Chill 2-4 hours.
10. Glaze:
11. Combine honey and preserves bring to a boil then reduce and simmer 5-10 minutes to reduce. Chill.
12. Arrange strawberries cut side down on cream.
13. Arrange pecans along the sides around the strawberries.
14. Brush berries and pecans with glaze.
15. Refrigerate until ready to serve. When slicing be sure to go through the chocolate and crust layers.
Title: Red Wine Chocolate Cake
Ingredients:
- 6 unsalted butter
- 3/4 dark brown sugar
- 1/4 granulated sugar
- 1 egg
- 1 red wine
- 3/4 vanilla extract
- 1 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/8 table salt
- 1/2 ground cinnamon
- 1/4 mascarpone cheese
- 1/4 heavy cream
- 1/2 granulated sugar
- 1/2 vanilla extract
- 2
- 1/4
Instructions:
1. Make the cake: Preheat the oven to 325°F Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
2. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven.
3. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.
4. Make the topping: Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip. Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.
Title: Coconut Macaroons
Ingredients:
- 1/2 pure vanilla extract
- 3 maple syrup
- 2 unsweetened dried shredded coconut
- 1 1/2 sea salt
- 1
Instructions:
1. Preheat oven to 325.
2. Place egg whites in mixing bowl and beat until stiff peaks form.
3. In small bowl combine shredded coconut, coconut flour, dash of salt, stir and add to egg whites.
4. Stir in vanilla.
5. Drop from tablespoon onto cookie sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until edges get crispy and golden.
Title: Incredible Cookie Dough!!
Ingredients:
- 2 1/4 flour
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2/3 water
Instructions:
1. Beat butter, brown sugar, granulated sugar, and vanilla extract.
2. Stir in water.
3. Stir in flour.
4. You can add more water or flour to make it the perfect consistency.
5. Roll into balls (Whatever size you'd like to eat them as) and freeze on a cookie sheet.
6. After 1 hour put into a storage container.
Title: Carrot Cupcakes
Ingredients:
- 1 flour
- 1 sugar
- 1 baking powder
- 1 baking soda
- 1/2 cinnamon
- 1/4 salt
- 1 egg
- 1 carrots
- 1/3 Vanilla Buttercream
- 8
- 3
Instructions:
1. Preheat oven to 350.
2. Line a muffin tin with paper liners, set aside.
3. Using an electric mixer, combine dry ingredients.
4. Beat in the eggs, oil and carrots.
5. Spoon batter into prepared cups.
6. Bake for 25 minutes.
7. Let pan cool.
8. Frost with buttercream frosting.
Title: Rawai (Parsee sweet)
Ingredients:
- 1 semolina
- 1/2 ghee
- 3/4 sugar
- 1 milk
- 1 water
- 1 sultana
- 1 nutmeg
Instructions:
1. Melt the ghee and add the semolina.
2. Fry until light brown in colour.
3. Add water, milk and sugar.
4. Cook over medium heat until it is of porridge consistency.
5. Serve in a deep dish.
6. Decorate with grated nutmeg, almonds and sultanas.
Title: Best Apple Crisp
Ingredients:
- 8 apples
- 1/3 - 1/2 sugar
- 1 1/2 - 2 flour
- 1 cinnamon
- 1/8 nutmeg
- 1/8 salt
- 3/4 rolled oats
- 1/2 brown sugar
- 1/2 flour
- 1 cinnamon
- 1/3 butter
Instructions:
1. Preheat the oven to 375 degrees. Grease an 8x8 inch glass baking dish.
2. In a large bowl, combine the apple slices, sugar, flour, cinnamon, nutmeg and salt. Toss to coat the apples and transfer to the prepared baking dish.
3. To make the topping, combine oats, brown sugar, flour and cinnamon in a medium bowl. Add the butter pieces, and with your fingers, rub the butter in the mixture until it resembles coarse crumbs. Sprinkle this mixture over the apples.
4. Bake for 40 minutes or until apples are tender.
Title: Italian Easter Egg Basket (Pupa Cu L'ova)
Ingredients:
- 1 sugar
- 16 butter
- 6 eggs
- 2 anise
- 6 flour
- 6 baking powder
- 6 eggs
Instructions:
1. Thoroughly mix first two ingredients.
2. Add eggs one at a time and completely mix after each.
3. Add the extract and beat until smooth.
4. Whisk flour and baking powder together and add to egg mixture just enough to make a workable dough.
5. Roll a piece of dough into a ball and flatten it to make a 4-inch diameter round onto cookie sheet.
6. Roll some dough into a 1/4-inch diameter "rope" and cut 2 pieces enough to crisscross a raw egg which is placed in the center of the round and the edges sealed.o.
7. Repeat until all six eggs are used up and bake at 350 degrees F. 20-25 minutes or until golden brown.
8. Leftover scraps of dough can be shaped into cookies and baked along with the egg baskets.
Title: Glazed Lemon Poppy Seed Cake
Ingredients:
- 4 1/2 cake flour
- 1 1/2 baking powder
- 1 baking soda
- 3/4 salt
- 1 1/4 butter
- 2 1/2 granulated sugar
- 5 eggs
- 1/2 fresh lemon juice
- 3 fresh lemon juice
- 2 lemon zest
- 1 1/3 buttermilk
- 2 poppy seeds
- 1 1/2 confectioners' sugar
- 1 strawberry
Instructions:
1. Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan.
2. Combine flour, baking powder, soda, and salt; set aside.
3. With mixer at high speed beat butter until fluffy, about 2 minutes. Beat in granulated sugar until fluffy. Reduce speed to medium; beat in eggs, one at a time, until combined, about 3 minutes. Reduce speed to low; beat in 1/2 cup lemon juice and zest. Beat in flour mixture alternately with buttermilk until combined; stir in poppy seeds. Increase speed to high; beat 1 minute. Pour into pan.
4. Bake until toothpick inserted into center comes out clean, about 1 hour. Run knife between cake and pan to loosen; cool in pan on rack 25 minutes. Remove from pan; cool completely on rack.
5. Combine confectioners' sugar with remaining lemon juice. Pour over cake. Just before serving, fill center with berries.
Title: Wine-Marinated Strawberries
Ingredients:
- 2 strawberries
- 1/4 sugar
- 1 1/2 white wine
Instructions:
1. Place strawberries in a medium glass bowl. Sprinkle with sugar, then add wine.
2. Mix gently until sugar dissolves. Let stand for 30 minutes or up to 3 hours.
Title: Penzey's Pumpkin Puffs
Ingredients:
- 4 pumpkin
- 1/2 - 1 unbleached white flour
- 1/3 - 1/2 brown sugar
- 1 ground cinnamon
- 1 -2 pumpkin pie spice
- 1/2 - 1 English pudding
- 1/2 Exceptional Pumpkin Pie Spice
- Mixed Spice - Traditional Old Fashioned English Pudding Spice
- salt
- powdered sugar
- maple syrup
Instructions:
1. If using fresh pumpkin the original recipe states: Bring a large pot of water to boil. Add the pumpkin and cook until it is fork tender, approximately 15 minutes. Drain well and cooled. However, if I were to make this with fresh pumpkin, my first choice would be to bake the pumpkin, followed by steaming. Boiling would be a last resort.
2. Place the cooked and cooled fresh pumpkin or the canned pumpkin in a large mixing bowl. If using fresh pumpkin, mash with a potato masher, immersion blender or electric mixer.
3. Add 1/2 cup flour, 1/3 cup brown sugar, egg yolk, cinnamon, pumpkin pie spice and salt. Mix well.
4. If the mixture is too liquid-y, add more flour.
5. Taste for sweetness and add more brown sugar if necessary.
6. Refrigerate 30-45 minutes. Do not skip this step.
7. Heat oil over medium-high heat in a sauce pan (original recipe specifies a frying pan). Note: I never use as much oil as a recipe calls for with deep frying-perhaps 1/2 cup at most. Place a paper towel on a plate.
8. For small puffs, drop the mix by greased teaspoon into the pan (or greased tablespoon if you want larger puffs). Tip: Grease the utensil on both sides. *Don't* crowd the pan with too many puffs at one time.
9. Cook on both sides until golden, about 2 minutes for the smaller puffs, and 3-4 minutes for the larger.
10. Once cooked, use a slotted spoon and place puffs on the paper towel-lined plate to drain off the excess oil.
11. Transfer to a serving platter and sprinkle with powdered sugar. If desired, drizzle puffs with a little bit of real maple syrup.
Title: Cashew Nut Delight
Ingredients:
- 2 cashew nuts
- 1 sugar
- 2 -3 saffron
- cardamom powder
Instructions:
1. Mix cashewnut powder, sugar and cardamom powder with little milk mixed with saffron.
2. Make heart shapes out of the above dough.
3. Put it between 2 butter papers.
4. Now put all the delights in a frying pan on very slow flame.
5. After 3 hours, remove the butter paper and enjoy the delights!
Title: Steamed Apple Spotted Dick
Ingredients:
- 175 plain flour
- 1 baking powder
- 1/2 mixed spice
- 75 vegetable suet
- 50 light muscovado sugar
- 75 currants
- 1 apple
- 1 lemon, zest of
- 150 full-fat milk
Instructions:
1. Sift the flour, baking powder, spice and a bit of salt into a large bowl.
2. Stir in the suet, sugar, currants, apple and lemon zest.
3. Add the milk, stirring to form a sticky dough.
4. Spoon the mixture into 6 greased 150-200ml pudding basins, topped with a disc of baking parchment and covered tightly with foil.
5. Place in a large saucepan or deep roasting tin and add enough boiling water to come three quarters of the way up the tin.
6. Cook for 2 hours, keeping the water on a gentle simmer and topping up occasionally with more boiling water.
7. Carefully lift the basins out of the pan and remove the foil and paper.
8. Turn out of the moulds and serve topped with a drizzle of golden syrup, custard or ice cream if you like (though the last choice is not as English).
9. You can also do this in one large 1.2 litre pudding basin. Just be sure to butter it, spoon in the mixture and cover with pleated baking paper, followed by a layer of foil.
10. Tie with string and steam for 2-1/2 hours.
11. Goes well with a dessert wine or a late harvest.
Title: Mini Shortbread Tart Shells
Ingredients:
- 1 butter
- 1/2 icing sugar
- 1 1/2 flour
- 1 cornstarch
Instructions:
1. Set oven to 300 degrees.
2. Prepare mini muffin tins.
3. In a bowl mix all ingredients with an electric hand mixer until well blended.
4. Pinch off small pieces of dough (do not roll the dough first) using your fingers pat into the muffin tins to form a "shell".
5. Prick the bottoms with a fork.
6. Bake for about 20 minutes (during the baking time prick bottoms again if the shells puff up.
7. Cool and fill as desired.
Title: Chocolate Malt Torte
Ingredients:
- 150 butter
- 100 hazelnuts
- 75 dried cranberries
- 60 pistachios
- 150
- 75
- 45
- 75
- 100
Instructions:
1. In a double boiler, melt the milk chocolate and butter, then set aside to cool.
2. Combine the remaining ingredients (except the grated chocolate and cream) with the melted chocolate.
3. Whip the cream, then fold it into the mixture then pour it into a 24cm round cake tin lined with cling film.
4. Place in the fridge until firm enough to cut (about 4-5 hours). Dust lightly with a little cocoa powder (optional). Slice into thin slices and serve with ice cream or whipped cream.
Title: Sinful Chocolate Toffee
Ingredients:
- 1 butter
- 1 sugar
- 40
- 1
Instructions:
1. Line a baking sheet with foil.
2. Cover baking sheet with a single layer of saltines.
3. Melt together 2 sticks of butter and 1 cup sugar.
4. Pour over saltines.
5. Bake at 350F for 15 minutes.
6. While that is baking, melt together the peanut butter and chocolate chips.
7. Let saltines rest for a few minutes and then spread chocolate over the saltines.
8. Cool for 2 hours and then break into pieces.
Title: Caramel Macchiato Shortbread Bars
Ingredients:
- 2 instant coffee granules
- 1 hot water
- 1 1/2 butter
- 3/4 granulated sugar
- 3 flour
- 1 1/4
Instructions:
1. Dissolve coffee in hot water.
2. Beat butter, coffee and sugar until fluffy.
3. Stir together flour and toffee bits.
4. Mix into butter mixture the flour and toffee bits half a cup at a time until combined.
5. Press dough into a 9x13-inch pan.
6. Bake in 350°F oven for about 20 minutes or until golden.
7. Remove from oven and cool in pan.
8. Cut into bars and enjoy.
Title: Holiday Rum Cake
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 1/2 rum
- 1/2 eggs
- 1/2 sugar
- 4 water
- 1 rum
- 1/4 butter
- 1/4 raisins
- 1/2
Instructions:
1. Blend dry cake mix, dry pudding mix, 1/2 cup water, 1/2 cup rum, oil and eggs for 2 minutes. Spray a bundt or tube pan with a nonstick cooking spray. Bake in preheated 325F oven for an hour.
2. Prepare hot sauce just before the cake is finished baking. In heavy frying pan, heat 1 cup sugar, 1/4 cup water, 1/4 cup rum, butter and raisins. While stirring, boil mixture for 2-3 minutes.
3. Remove cake from oven., While in pan, slowly pour sauce over cake and let the cake cool in the pan for 30 minutes, before flipping onto cake plate.
Title: Hot Carameled Apples With Pie Crust Dippers
Ingredients:
- 1 apples
- 1/2 sour cream
- 3
- 2/3
- 1/3
Instructions:
1. Cook the apples according to directions, keep hot!
2. Preheat oven to 450. Roll out crust to about 1/8" thickness.
3. Cut the crust using cookie cutters, (whatever shapes you like) and sprinkle with cinnamon sugar. Place on baking sheet and bake for about 5 to 7 minutes or until lightly browned. Cool on wire racks.
4. Combine the escalloped apples, caramel topping and sour cream in a medium bowl.
5. Serve warm with pie crust dippers.
6. YUMMY!
Title: Wheat Free Apple Crisp
Ingredients:
- 5 apples
- 3/4 butter
- 1/2 flax seed
- 1/4 oats
- 1/2 brown sugar
- 1/4 cinnamon
- 1/4 nutmeg
- 1/4
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Place apples in baking dish.
3. Mix other ingredients and sprinkle on top.
4. Bake for 30 minutes.
Title: Light Angelic Strawberry Dessert
Ingredients:
- 1 1/2 nonfat milk
- 1 sugar-free instant vanilla pudding mix
- 1 vanilla
- 1 fat free sour cream
- 1/2 Cool Whip Topping
- 1 strawberries
- 7 strawberry
- 3
- 1
Instructions:
1. In a large mixing bowl, combine milk, dry pudding mix and vanilla. Beat with an electric mixer on low speed until just combined. Beat on medium speed for about 2 minutes more or until well mixed.
2. Fold in the sour cream, dessert topping and orange peel.
3. In a 2 quart square baking dish or 8 individual dessert dishes, layer half the cake cubes, half the 3 cups strawberries and half the pudding mixture.
4. Repeat layers. Cover and chill the dessert for at least 4 hours or overnight.
5. Just before serving, top with the remaining strawberries.
Title: Steamed Orange Puddings
Ingredients:
- 125 butter
- 125 caster sugar
- 200 self-raising flour
- 1 baking powder
- 2 eggs
- 140 milk
- 1 orange
- 200 caster sugar
- 250 cold water
- 100 orange
- 1 Grand Marnier
- 1
Instructions:
1. Grease 6 3/4 cup size (185ml) dariole moulds - grease well and then blot with kitchen paper or you can spray with oil and blot with kitchen paper.
2. Beat the butter and sugar in an electric mixer until pale.
3. Sift flour and baking power, then add eggs one at a time, beating well between each addition.
4. Add milk and then beat for 1-2 minutes until the mixture is light and combined.
5. Divide mixture among greased moulds.
6. Cut 6 x15cm squares of baking paper and foil.
7. Place the paper on the foil and fold to form a pleat in the centre and place over the moulds, foil side up and then tie with kitchen string to secure.
8. Place the moulds in a large baking dish and pour in enough boiling water to come halfway up the sides of the moulds.
9. Cover the pan, then boil for 40 minute, keeping an eye that the liquid does not boil out, until pudding are firm or alternatively as we did in class we put the baking tray in a 175C preheated oven and baked the puddings in their water bath for about 35 to 40 minutes.
10. Meanwhile for the sauce, place the juice and sugar in a pan with 100ml of cold water and stir over low heat until sugar dissolves.
11. Add orange slices and grand marnier if using, then simmer, stirring occassionally, for 45 minutes or until the sauce is thickened and reduced.
12. Allow the pudding to stand in the moulds for 5 minutes, then invert onto plates and pour over the sauce and serve drizzled with custard or cream.
Title: Classic Bread Pudding
Ingredients:
- 1 eggs
- 3 half-and-half
- 2 sugar
- 1/2 vanilla
- 1 1/2 ground nutmeg
- 1/4
Instructions:
1. Trim crusts off bread and cut loaf cross-wise into 3/4 inch thick slices.
2. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan <U+0096> you may have to overlap them on each other and push and tug a bit to get them to fit without overlapping the edges of the pan.
3. Whisk the eggs, half-and-half, sugar, nutmeg and vanilla together until well blended, then gently pour over the bread and soak for about 30 to 40 minutes until its al soaked up <U+0096> you may need to coax it a bit by spooning some of the liquid over the top.
4. Bake in 350 oven for about 30 minutes, or until custard is cooked in the center.
5. If desired, run the pan under the broiler about 3 to 4 inches from the heat for a golden and crusty top (optional).
Title: Celebration Cupcakes With Citrus Frosting
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 1/2 sugar
- 3/4 butter
- 4 eggs
- 1 vanilla
- 1 milk
- 3/4 butter
- 6 powdered sugar
- 1/8 salt
- 1/3 vanilla
- 1 lemon peel
- 1 light corn syrup
- 2
Instructions:
1. Cupcake:
2. Preheat oven to 350°F Line cupcake pans with paper liners. Set aside.
3. Stir together flour, baking powder and 1/2 teaspoon salt in large bowl. Set aside.
4. In a large bowl, beat sugar and 3/4 cup butter at medium speed, scraping bowl occasionally, until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Add 1 tablespoon vanilla.
7. Reduce speed to low and add flour mixture alternately with milk, beating well after each addition, just until mixed.
8. Divide batter evenly among cupcake cups and bake for 23 to 28 minutes or until toothpick inserted near center comes out clean.
9. Cool on wire racks 10 minutes and remove cupcakes from pans. Cool completely.
10. Frosting:
11. In a large bowl, beat 3/4 cup butter at medium speed until creamy.
12. Gradually add powdered sugar and 1/8 teaspoon salt alternately with half & half and 1 teaspoon vanilla, lemon or orange peel, scraping bowl often, until well mixed.
13. Stir in corn syrup.
14. Frost cupcakes.
Title: Blueberry Lemon Cake With Lemon Cream Cheese Frosting
Ingredients:
- 2 cake flour
- 6 cake flour
- 2 baking powder
- 1 salt
- 3 fresh blueberries
- 1 vanilla extract
- 2 lemon, rind of
- 1 unsalted butter
- 1 sugar
- 1 1/2 eggs
- 4 cream cheese
- 2 unsalted butter
- 3/4 powdered sugar
- 4 lemon, rind of
- 1 vanilla extract
- 1 lemon, zest of
Instructions:
1. Cake Directions:
2. Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
3. Line bottom of pans with parchment paper; butter paper.
4. Dust pans with flour.
5. Sift cake flour, baking powder, and salt into medium bowl.
6. Transfer 1 tablespoon flour mixture to large bowl.
7. Add fresh blueberries and toss to coat.
8. Set remaining flour mixture and blueberries aside.
9. Stir whole milk, vanilla extract, and grated lemon peel in small bowl.
10. Using electric mixer, beat butter in another large bowl until light and creamy.
11. Gradually add sugar, beating until mixture is light and fluffy.
12. Beat in eggs 1 at a time (mixture will get'rocky' keep beating until well blended).
13. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended.
14. Fold in blueberries.
15. Divide batter equally among pans.
16. Bake cakes until tester inserted into center comes out clean, about 25 minutes.
17. Cool cakes in pans on racks 10 minutes.
18. Run knife around pan sides to loosen.
19. Turn cakes out onto racks to cool completely.
20. Peel off parchment paper.
21. Frosting Directions:
22. Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
23. Gradually beat in powdered sugar.
24. Beat in lemon peel and vanilla.
25. Cover and refrigerate until just firm enough to spread, about 30 minutes.
26. Assembly:
27. Transfer 1 cake layer to platter.
28. Spread 3/4 cup frosting over cake layer.
29. Top with another cake layer; spread with 3/4 cup frosting.
30. Top with third cake layer.
31. Spread remaining frosting over top and sides of cake.
32. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing).
33. Garnish cake with lemon peel strips and additional blueberries, if desired, and serve.
Title: Green Tea Macaroons
Ingredients:
- 1 1/4 icing sugar
- 1 granulated sugar
- 1
- 2
- 1/4
Instructions:
1. Sift the icing sugar, ground almonds and matcha together into a bowl.
2. Beat the egg whites until just stiff.
3. Beat in the sugar until just stiff.
4. Fold the almond mixture into the egg white mixture.
5. Pour the batter into small discs on parchment paper on a baking sheet.
6. Let sit for an hour so that a thin layer forms on the outside.
7. Bake in a preheated 325F oven for 10-11 minutes.
8. Let cool and then fill with filling.
Title: Apple Brown Betty
Ingredients:
- 4 light brown sugar
- 3/4 butter
- 1/2 lemon, rind of
- 1/4 ground cinnamon
- 1 salt
- 3/4 sliced apples
- 1/8 ground nutmeg
- 2 heavy cream
- 1/4
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. In a large mixing bowl combine all ingredients except apples and cream.
3. Spread half of the mixture in greased 12x8x2 pan.
4. I use Pam.
5. Top with half of the apples.
6. Repeat layers.
7. Bake for 50 minutes.
8. Serve warm with Nutmeg cream.
9. Nutmeg Cream:
10. Mix cream with nutmeg.