lumicero/recipes-ing2inst huggingface dataset:
Title: Coca Cola Cake
Ingredients:
- 1 butter
- 1/2 marshmallows
- 1/2 flour
- 1/4 sugar
- 1 1/2 baking soda
- 2 buttermilk
- 2 eggs
- 1 vanilla
- 1/2 butter
- 2 confectioners' sugar
- 1 vanilla
- 1/4
- 6
- 1/2
- 16
- 1
Instructions:
1. Using a saucepan, combine the Coca Cola, butter, oil and cocoa; bring to a boil. Remove from heat and add the marshmallows; let melt.
2. Combine the flour, sugar and soda in a bowl. Combine the buttermilk, beaten eggs and vanilla in another bowl. In a large mixing bowl, combine the dry mixture with the liquid mixture; stir in the warm cocoa mixture. Bake in a 9 x 13 inch pan at 325 degrees for 45 minutes.
3. Icing: Using a saucepan, combine the 1/4 Celsius cocoa, 6 tablespoons Coca Cola and 1/2 Celsius butter. Bring to a boil. Remove from heat and add 1 box confectioner's sugar, 1 cup chopped nuts and 1 teaspoon vanilla. Pour over cake while it is still warm in baking pan. Cool and cut into squares.
Title: Red Velvet Cupcake W/Whipped Cream Cheese Frosting for Diabetics
Ingredients:
- 8 light cream cheese
- 4 fat-free cream cheese
- 1/4 artificial sweetener
- 1 egg
- 1 sugar
- 1/3 vanilla extract
- 1/4 artificial sweetener
- 3/4 cake flour
- 3/4 cocoa powder
- 2 baking powder
- 1 1/2 baking soda
- 2 buttermilk
- 1
- 3/4
Instructions:
1. Frosting:
2. Place the cream cheeses in a small bowl and beat with an electric mixer until smooth.
3. Add the sweetener and beat for 1 minute longer. On slow speed, beat in the whipped topping, beating briefly until just mixed.
4. Cupcakes:
5. Preheat oven to 350°F Coat a nonstick 12 muffin tin with nonstick baking spray or line with cupcake liners.
6. In a medium-sized mixing bowl whisk egg until at least double in volume, mix in oil, sugar, vanilla extract, sweetener, and red food color.
7. Sift together the flour, cocoa powder, baking powder and baking soda, and stir 1/3 into the wet mixture. Add 1/3 of the milk and alternate wet and dry ingredients until batter is smooth.
8. Scoop evenly into muffin tin, bake 15 minutes, until center springs back when touched or a toothpick comes out clean. Cool completely.
9. Top each cupcake with 2 tablespoons of frosting.
10. *A light dusting of powdered sugar instead of frosting eliminates 40 calories, 2 grams of fat, and 2 grams of carbohydrates.
Title: Orange Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1/2 powdered sugar
- 1 1/2 all-purpose flour
- 1 1/2 cornstarch
- 1/4 orange marmalade
Instructions:
1. cream butter and shortening.
2. slowly add powdered sugar while creaming (occasoinally scrape down bowl with spatula).
3. add flavoring.
4. stir in flour & cornstarch (dogh will be very thick).
5. refridgerate over night.
6. preheat oven to 350 degrees.
7. take pieces of dough and roll them into balls about 1/2-3/4" in size. place 2 inches apart on ungreased cookie sheet.
8. make a small indentation in cookies with back of wooden spoon (prettier looking than using your thumbs).
9. fill depressions with orangel marmalade.
10. bake on middle rack for 10-15 minutes or until beginning to look slightly golden on bottoms.
11. remove from cookie sheet to cool on racks.
Title: Buttermilk Vanilla Jelly Donuts
Ingredients:
- 8 buttermilk
- 1 dry buttermilk
- 1/4 baking powder
- 1 baking soda
- 1 cake flour
- 2 pure vanilla extract
- 1 eggs
- 3 powdered sugar
- 1
- 3
Instructions:
1. In a mixing bowl, beat the eggs with a fork, then add the fresh Buttermilk and Vanilla. Add the rest of the ingredients except for the Powdered Sugar and Raspberries. Mix with a wire whisk, or an electric mixer on a low setting, till well-incorporated. Cover with Plastic Wrap and let the batter sit in the Refrigerator for at least 30 minutes.
2. Heat the Corn Oil in an electric skillet. Using a ladle, ladle the batter into the electic skillet with the hot oil, which should be set to medium. The donuts fry about 7 minutes on each side--turn with a spatula--till golden brown. Drain on paper towels. Once the donuts are completely cooled, use a fill a Pastry Injector loaded with Black Raspberry spread and gently inject each donut with filling, then roll in powdered sugar.
Title: Creamy Filipino Kababayan
Ingredients:
- 1 1/2 salt
- 1 1/2 granulated sugar
- 4 cream of tartar
- 3/4 butter
- 2 bread flour
- 2 cake flour
- 1 baking powder
- 1 vanilla extract
- 1 warm water
- 10 -20 sweetened condensed milk
- 28
- 1/2
Instructions:
1. Combine salt, sugar, cream of tartar and soft butter in the bowl of an electric mixer. Blend for 4 minutes at lowest speed.
2. Stir together in a separate bpowl the bread flour, cake flour, and baking powder. Stir together vanilla, water, yellow color and condensed milk in another small bowl.
3. Add wet and dry ingredients along with oil alternately to mixer until it forms a smooth batter.
4. Fill each well-greased muffin cup with 1/2 cup batter. Bake for 22 minutes at 375 degrees F.
5. Allow to cool for 5 minutes then turn out onto wire racks to finish cooling.
Title: Dark Chocolate Crumb Bars
Ingredients:
- 3/4 butter
- 1 3/4 all-purpose flour
- 1/3 granulated sugar
- 1/4 salt
- 1 2/3 vanilla extract
- 1 walnuts
- 1
Instructions:
1. PREHEAT oven to 350* F. Grease 13 x 9-inch baking pan.
2. BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
3. BAKE for 10 to 12 minutes or until edges are golden brown.
4. COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
5. STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.
Title: Strawberries and Cream
Ingredients:
- 1 fresh strawberries
- 1 sour cream
- 1 vanilla extract
- 3 sugar
Instructions:
1. Mix the sour cream, vanilla and sugar together.
2. Cut the strawberries into halves and place in serving dishes.
3. Pour the cream mixture over the strawberries.
4. Top with whipped cream if desired and serve.
Title: "perfect Chocolate Cake" Mccall's Cooking School
Ingredients:
- 1 boiling water
- 2 all-purpose flour
- 2 3/4 baking soda
- 2 salt
- 1/2 baking powder
- 1/2 butter
- 1 sugar
- 2 1/2 eggs
- 4 vanilla
- 1 1/2 butter
- 6 confectioners' sugar
- 1/2 heavy cream
- 1 confectioners' sugar
- 2 1/2 vanilla extract
- 1
- 1/4
- 1
Instructions:
1. In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
2. Cool completely.
3. Sift flour with soda, salt and baking powder.
4. Preheat oven to 350°F.
5. Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
6. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
7. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
8. Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
9. Cool in pans 10 minutes.
10. Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
11. Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
12. Remove from heat.
13. With whisk, blend in 2 1/2 cups confectioners' sugar.
14. In bowl set over ice(I use ice cubes) beat until it holds shape.
15. Filling: whip cream with sugar and vanilla;refrigerate.
16. To assemble cake: On plate place a layer, top side down;spread with half of cream.
17. Place second layer, top side down;spread with rest of cream.
18. Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
19. Refrigerate at least 1 hour before serving.
20. To cut, use a thin-edged sharp knife;slice with a sawing motion.
21. And forget the swirls.
22. I think it looks gourmet just to spread the frosting.
23. It dries really dark and looks cool.
24. Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.
Title: Lemony Biscotti
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 baking powder
- 1 salt
- 1/2 sugar
- 1 butter
- 1/2 eggs
- 2 lemon juice
- 1/4 lemon zest
- 1 vanilla
- 1 egg
- 1/2 white chocolate chips
- 1
- 2
Instructions:
1. Preheat oven 350 degrees.
2. Spray baking sheet with cooking spray.
3. Mix together flour, almonds, baking powder, and salt; set aside.
4. Beat together sugar and butter until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in lemon juice, zest, vanilla and almond extracts.
7. Mix in dry ingredients until incorporated.
8. Turn out dough on heavily floured surface. Divide in half and shape into 11" logs. Carefully place on baking sheet and flatten to 1 3/4 inch wide. Brush with beaten egg.
9. Bake until golden, about 30 minutes. Cut crosswise in about 1/3" slices. Place cut side down and bake additional 20 minutes, turning once half way through. Cool completely.
10. Place white chocolate in medium bowl and gently melt in microwave oven. Stir until melted and smooth. When cookies are completely cooled, dip one end into the melted chocolate and place on waxed or parchment paper to dry.
Title: Maple Berry Pudding Cake
Ingredients:
- 1 1/2 whole wheat flour
- 2 baking powder
- 1/4 salt
- 1/2 light brown sugar
- 1/2 1% low-fat milk
- 1/4 dark amber maple syrup
- 1 egg
- 1 vanilla extract
- 1/2 - 1 unsalted butter
- 4 frozen mixed berries
- 1 light brown sugar
- 1 cornstarch
- 3 cinnamon
- 1/2 hot water
- 1 3/4
Instructions:
1. Preheat oven to 350°F.
2. First Layer:
3. Whisk together the flour, baking powder, salt and brown sugar in a large bowl.
4. MIx together milk, syrup, egg, vanilla, maple flavor and melted butter in a medium bowl.
5. Pour liquid mixture into dry ingredients, stirring until evenly moistened.
6. Stir in berries and spread batter into an 8x8 or 9x9 baking dish.
7. Second Layer:
8. Combine brown sugar, cornstarch and cinnamon in a bowl until thoroughly mixed. Sprinkle over the top of first layer.
9. Place pan on middle rack in heated oven and slowly pour hot water over the batter.
10. Bake for 45 minutes.
11. *During baking the cake layer will rise to the top and a thin pudding layer will settle on the bottom.
12. Remove from oven and serve warm from the pan with Cool Whip Lite, whipped cream or vanilla ice cream if desired.
Title: Chocolate-Almond Cake Roll
Ingredients:
- 4 eggs
- 4 baking powder
- 3/4 all-purpose flour
- 1 salt
- 1/8 vanilla
- 1 sugar
- 1/2 cream cheese
- 1
Instructions:
1. Preheat oven to 375°F Spray a 151/2 x 101/2-inch jelly roll pan with non-stick baking spray; line with parchment paper or waxed paper and spray paper also.
2. Beat eggs, preferably with a whisk, with baking powder and salt until thick and light-colored; add the vanilla and mix.
3. Stir together sugar, cocoa and flour. Gradually add the whisked egg mixture. Do not overmix.
4. Turn into prepared jelly roll pan and spread evenly. Bake 10 minutes. Remove from oven. Immediately turn from pan onto a towel that has been dusted with confectioners sugar. Quickly remove the paper. Roll, jelly-roll fashion,, with the towel inside and enwrapping cake. Chill.
5. Cream the cheese with the almond filling. Unroll the cake, spread with almond cheese and re-roll, jelly-roll style. Chill until cold.
Title: Pineapple Tart
Ingredients:
- 4 crushed pineapple
- 1 1/2 sugar
- 1/2 margarine
- 6 baking powder
- 6 flour
- 1 egg
- 1 sugar
- 1 1/2
Instructions:
1. Boil pineapple & sugar together for 15 minute & set aside.
2. Pour flour into a mixing bowl; mix in salt, baking powder & 1 Celsius sugar. Make a hole in the middle: add egg, margarine, cream & mix well. Gather dough together with fingers and press into a ball.
3. Turn on lightly floured board & knead. Divide dough in half, roll out portion & line a well-greased pie pan (standard size).
4. Fill with pineapple filling.
5. Roll out remainder of dough & cut into 1/2 inch strips. Moisten edge of bottom dough. Lay half of pastry strips across to form a criss-cross pattern.
6. Bake at 350 degrees F. for 1 1/2 hours or until golden brown.
Title: Blueberry-Peach Parfaits
Ingredients:
- 2 eggs
- 2 limes, juice of
- 1/3 sugar
- 2 cornstarch
- 1/2 water
- 1 butter
- 4 fresh blueberries
- 1
- 1/2
Instructions:
1. Put the eggs, the lime juice, the sugar, the corn starch and the butter in the top of a double boiler.
2. Cook over medium heat, stirring constantly, until thickened.
3. Set aside to cool slightly.
4. Blanch, peel and slice the peaches.
5. Wash and drain the blueberries.
6. Arrange the peach slices, blueberries, and lime curd alternately by spoonfuls in parfait glasses or individual glass serving bowls.
7. Chill.
8. Serve with a dollop of whipped cream.
Title: Darn Good Chocolate Cake ( Cake Mix Cake)
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 water
- 1/2 eggs
- 1/2 " Perfect" Chocolate Frosting
- 4
Instructions:
1. Preheat oven to 350°F.
2. Grease 2 9-inch round cake pans.
3. Dust with flour and tap out the excess; set pans aside.
4. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
5. Blend with an electric mixer on low speed for 1 minute.
6. Stop and scrape down the sides of the bowl.
7. On medium low speed, continue to blend for 2-3 minutes more.
8. The batter will be very thick and should look well combined.
9. Pour batter into prepared pans and smooth it out.
10. Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
11. Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
12. Allow to cool in the pans on a wire rack for 20 minutes.
13. Now is the time to start preparing your frosting.
14. Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
15. When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.
Title: Pumpkin Spice Cake With Pumpkin Cream Cheese Frosting
Ingredients:
- 3/4 unsalted butter
- 1 dark brown sugar
- 1 sugar
- 3 eggs
- 1 pumpkin puree
- 1/2 buttermilk
- 1 pure vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 1 1/2 ground cinnamon
- 1 baking soda
- 1/2 nutmeg
- 1 cream cheese
- 1/4 pumpkin puree
- 1/4 unsalted butter
- 1 orange zest
- 1 pure vanilla extract
- 1/2 confectioners' sugar
- 4
Instructions:
1. Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
2. Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
3. Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool. Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.
4. Directions for Frosting:
5. Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.
Title: Chocolate Banana Pudding
Ingredients:
- 1 banana cream instant pudding
- 2 cocoa powder
- 2 milk
- 1 banana
- 1
Instructions:
1. Mix pudding and cocoa with milk till thick.
2. Add finely cup up banana and finely chopped chocolate bar; chill overnight.
Title: Almond Paste
Ingredients:
- 8 sugar
- 1/3 egg
- 1
- 1/8
Instructions:
1. place almonds in food processor.
2. with metal blade beat for 4-6 minutes, scraping bowl several times until almonds look like wet beach sand.
3. Add sugar and process for 1 minute or until well incorporated.
4. Add egg and process again.
5. Mixture will ball together and become pasty and appear buttery.
6. Cover with plastic wrap so it will not dry out.
7. Refrigerate to store but return to room temperature before using.
Title: Sunshine Salad
Ingredients:
- 1 boiling water
- 1 miniature marshmallows
- 1 1/2 walnuts
- 1/2 pineapple
- 1/2 Miracle Whip
- 1 cottage cheese
- 1/2
- 1
Instructions:
1. Combine Jello and water; stir until Jello is dissolved.
2. Add marshmallows.
3. Cool.
4. Add nuts, whipped cream, and pineapple.
5. Fold in salad dressing and cottage cheese.
6. Chill overnight.
Title: Simple Chocolate Mousse
Ingredients:
- 6 bittersweet chocolate
- 1/3 sugar
- 1
- 4
- 2
Instructions:
1. Melt chocolate in a bowl over, but not touching, simmering water or in microwave oven.
2. If needed, transfer the chocolate to a bowl that is big enough to hold all the ingredients.
3. Keep the chocolate on the counter until needed.
4. The chocolate should still feel warm to touch when you are ready to use it.
5. Bring the milk to a boil, then pour it over the chocolate.
6. Using a small whisk, gently blend the milk into the choclate.
7. Add the egg yolk and whisk it into the chocolate, again working gently; stop when the yolk is incorporated.
8. In a mixer fitted with a whisk attachment, beat the egg whites on medium speed just until they hold soft peaks.
9. Increase speed to medium-high and gradually add the sugar.
10. Continue to beat the whites until they are firm but still glossy.
11. Scoop 1/3 of the whites out of the bowl onto the chocolate mixture.
12. Working with a whisk, beat the whites into the chocolate to lighten the mixture.
13. Now, with either the whisk or a large rubber spatula, delicately but thoroughly fold the rest of the beaten whites into the chocolate.
14. Turn the mousse into a large serving bowl—glass is nice; or into individual cups; refrigerate for 1 hour to set.
Title: Lemon Oatmeal Lacies
Ingredients:
- 2 butter
- 1 sugar
- 2 flour
- 3 oatmeal
- 1 lemon, rind of
- 1 vanilla
- powdered sugar
Instructions:
1. Beat together butter and sugar until creamy.
2. Add remaining ingredients (except powdered sugar) and mix well.
3. Cover and chill for 30 minutes.
4. Roll dough into 1" balls.
5. Place on an ungreased cookie sheet.
6. Flatten with the bottom of a glass dipped in powdered sugar.
7. Bake at 350F for 12-15 minutes, until the edges are light golden brown.
8. Cool on the cookie sheet for 1 minutes before removing to cooling rack.
Title: Creole Corn Pudding
Ingredients:
- 24 eggs
- 5 sugar
- 240 salt
- 1 white pepper
- 1
Instructions:
1. Mix together eggs, cream, sugar, salt and pepper.
2. Add creamed corn; mix well and heat up in skillet – do not boil.
3. Pour corn mixture into greased ramekins and bake in hot water bath at 375°F until set (about 1 hour).
4. Turn out onto plates and serve.
Title: Fudgy Mocha-Toffee Brownies
Ingredients:
- 2 instant coffee granules
- 1/4 hot water
- 1/4 butter
- 1/4 all-purpose flour
- 1 1/2 sugar
- 1 1/3 baking powder
- 1/2 salt
- 1 vanilla extract
- 1/2 eggs
- 1
- 2
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Coat bottom and sides of 9-inch baking dish with cooking spray. (I don't have a 9-inch baking dish, I used an 8X8 glass dish, and it worked for us since we like our brownies a little wet, we think it's more decadent that way!).
3. Combine coffee and hot water and stir until coffee is dissolved.
4. Combine butter and chocolate chips in microwaveable dish and heat on high for 1 minute until butter melts, then stir until this mixture is smooth.
5. Combine flour, sugar, cocoa, baking powder, and salt in large bowl, stirring with a whisk.
6. Combine coffee mixture, butter mixture, vanilla and eggs in a medium bowl, stirring with a whisk.
7. Add coffee mixture with flour mixture; stir just until combined.
8. Spread evenly into prepared pan. Sprinkle evenly with toffee chips.
9. Bake at 350F for 22 minutes, cool on wire rack. Cut into squares when competely cooled. We like to refrigerate them before cutting.
Title: Bint Assahn (Yemeni Pastry With Honey)
Ingredients:
- 4 flour
- 1/2 salt
- 1 eggs
- 5 milk
- 2 butter
- 1 honey
- 1
Instructions:
1. Thoroughly mix flour and salt in a mixing bowl; then make a well in the middle. In a separate bowl, combine yeast, eggs, and milk. then pour into the flour. Knead into dough, adding more milk or flour if necessary. Cover and allow to stand in warm place for one hour.
2. Form into 12 balls and place on a floured surface; cover with damp cloth and allow to stand for 30 minutes. Roll balls into rounds the size of a pie plate; set aside.
3. Place a round in a buttered pie plate; then brush with butter. Add five more rounds, brushing each with butter. In a second pie plate, repeat with the other six rounds.
4. Mix remaining butter with honey; then brush generously.
5. Bake in an oven preheated to 350 degrees F., for 25 minutes or until the tops turn golden brown. Remove from oven; immediately pour half the remaining butter-honey mixture over tops of both pies. Allow to stand for 20 minutes; then cut into wedges. Serve with the remaining butter-honey mixture on the side for diners to add according to taste.
Title: Cranberry Crunch
Ingredients:
- 1 rolled oats
- 1/2 flour
- 1 brown sugar
- 1/2 butter
- 1 margarine
- jellied cranberry sauce
Instructions:
1. Preheat oven to 350 degrees.
2. Mix oats, flour and brown sugar in large bowl.
3. Cut in 1/2 cup butter using fork until crumbly.
4. Pat 1/2 mixture in bottom of 9x9 square pan that has been greased.
5. I use cooking spray.
6. Cover with cranberry sauce that has been broken into small pieces.
7. Cover cranberry sauce with remaining oats mixture.
8. Bake@ 350 degrees for 45.
9. Serve with vanilla ice cream or whipped cream.
Title: Caramel Apple Pudding
Ingredients:
- 1 all-purpose flour
- 1/3 brown sugar
- 2 baking powder
- 1 cinnamon
- 1/4 salt
- 1/2 currants
- 2 walnuts
- 1/2 apples
- 2 milk
- 1 3/4 butter
- 1 boiling water
- 1 brown sugar
- 1 all-purpose flour
- 2 butter
- vanilla
Instructions:
1. In bowl, combine 1 cup flour, 1/3 cup brown sugar, baking powder, cinnamon, salt and currants or walnuts (if desired).
2. Thinly slice half of one apple; set aside. Chop remaining apples and add to flour mixture along with milk and melted butter; mix well.
3. Spread in buttered 9-inch square metal cake pan.
4. Arrange apple slices on top.
5. Sauce: In bowl, whisk together water, brown sugar, flour, butter and vanilla; gently pour over batter.
6. Bake in 350° oven for 30 to 40 minutes or until tester inserted in cake comes out clean.
7. Serve warm.