lumicero/recipes-ing2inst huggingface dataset:
Title: Onde-Onde Ball
Ingredients:
- 8 -10 pandan leaves
- 200 glutinous-rice flour
- 1 salt
- 1/2 hot water
- 1/4 coconut
- 1 salt
- 60 palm sugar
- 1 soft brown sugar
Instructions:
1. Pound pandan leaves, add a little water and pound.
2. Strain using a sieve to obtain thick green colour juice and put aside.
3. Put sifted glutinous rice flour and pinch of salt in a mixing bowl.
4. Pour in hot water and pandan juice, stir well to form a smooth dough.
5. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
6. Divide dough into 20 small pieces and form lime-size balls.
7. Flatten each piece on your palm.
8. Put a cube of palm sugar and brown sugar in the centre, wrap it up (more brown sugar is nicer).
9. You have to wrap up carefully so the filling won't leak when bring to boil.
10. Drop the onde-onde into boiling water.
11. When the balls are cooked they will float.
12. Scoop up the onde-onde with a perforated ladle and put into the bowl with grated coconut.
13. Pick it up, put on plate and serve.
Title: Miniature Black Bottom Cupcakes
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 vinegar
- 1/2 vanilla extract
- 1 cream cheese
- 1 egg
- 1 sugar
- 1
- 1/3
- 1
Instructions:
1. In one bowl combine first 9 ingredients: Mix well fill mini cupcake holders with paper liners. Fill chocolate mixture into liners 1/2 to 2/3 tsp full.
2. In second bowl combine the last 3 ingredients:
3. Mix well, fold in chocolate chips. Place 1 teaspoons full of white mixture on top of chocolate mixture in cups.
4. Bake in a 350°F preheated oven for 20 minutes. Cool.
Title: Orange Icing Glaze
Ingredients:
- 2 icing sugar
- 1/4 butter
- 2 -3 orange zest
- 1 1/2
Instructions:
1. Beat all ingredients together, adding more or less juice to make icing proper consistency.
2. Ice or dip cookies into icing.
3. Enjoy!
Title: Thumbprint Cookies
Ingredients:
- 1 butter
- 1/2 light brown sugar
- 2 vanilla
- 1/2 salt
- 1/4 flour
- 2 walnuts
- 1 1/4
Instructions:
1. Cream the butter till light and fluffy; then gradually add the brown sugar.
2. Add yolks to creamed mixture.
3. Blend in the vanilla, salt, and flour; mix well.
4. Shape into 1" balls and dip into unbeaten egg whites.
5. The roll in the finely chopped nuts.
6. Place 1" apart on an ungreased sheet.
7. 350 degree oven and bake for 5 minute.
8. Make an indentation with thumb.
9. Return to oven and finish baking just a little while longer till done.
10. Place jelly or jam in the dent.
Title: Stripe-It-Rich Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 Jell-O pudding mix
- 1 1/3 powdered sugar
- 2 milk
- 1 butter
- 4
- 2
Instructions:
1. Make cake as directed using 9x13-inch pan.
2. When you remove from oven, immediately poke holes in cake about 1 inch apart with handle of wooden spoon; set cake aside.
3. In medium saucepan combine sugar & pudding mix; gently whisk in milk, add butter.
4. Cook stirring constantly over medium heat till mixture comes to a full boil.
5. Pour evenly and slowly over entire cake-allowing it to run into holes and it will level off "frosting" the cake also.
6. Chill at least 2 hours; serve topped with whipped cream or Cool Whip.
7. Store cake in fridge.
Title: Cuernitos De Mermelada
Ingredients:
- 1 1/2 pecans
- 2 1/2 all-purpose flour
- 1/2 salt
- 1 unsalted butter
- 2 eggs
- 4 powdered sugar
- 3/4
- 1
Instructions:
1. Preheat oven to 325 deg F.
2. Chop pecans finely with a heavy knife. A chopper can be used, but take care that the nuts don't process so much that they become nut butter. Place chopped pecans in a bowl and set aside.
3. Sift flour and salt together into a large mixing bowl. Cut chilled butter into chunks. Using a pastry blender or two knives, cut butter into flour mixture until it looks like coarse, crumbly sand. Using a fork or a wooden spoon, gently mix in the egg yolks. Work in the ice water, a little bit at a time, only adding enough water for the mixture to come together in a dough. Be careful not to overmix the dough or add too much water, or the dough will become greasy. Wrap dough ball in plastic wrap or wax paper, then refrigerate it for 30 minutes.
4. Divide the dough into 36 equal balls the size of small walnuts (or you can divide the dough using a kitchen scale, if you prefer). Roll out dough balls into 2 1/2 to 3 inch circles on a lightly floured surface using a rolling pin. Place a slightly rounded 1/2 teaspoon of preserves in the center of each circle. Fold outer thirds of circle in over the jam in center, ensuring that the jam is fully covered, then roll into a little cigar shape. Bend the cigar into a crescent shape, then pinch edges to seal the preserves inches
5. Once all the crescents are formed, beat egg whites by hand in a small bowl until frothy. Dip each crescent into the beaten egg whites, allow excess egg to drip back into the bowl. Roll dipped crescents lightly in the chopped pecans. Place coated crescents on an ungreased cookie sheet. Bake for 17 to 20 minutes, or until golden.
6. Allow bake cookies to cool slightly, then roll in the sifted powdered sugar.
Title: Pot Roasted Strawberries With Butterscotch Sauce
Ingredients:
- 284 soft brown sugar
- 75 fresh strawberries
- 450 mint sprigs
- 8
Instructions:
1. THE BUTTERSCOTCH SAUCE: place the double cream and sugar in a saucepan and bring gently to the boil, over a moderate heat. Stir continuously until the sugar begins to caramelise and the mixture turns light brown. Remove from the heat and put to one side.
2. THE STRAWBERRIES: heat another empty saucepan until very hot. Carefully place in the strawberries, cover with the lid and shake on the heat for approximately 3-4 minutes. Transfer the warmed strawberries to individual serving dishes and pour over the butterscotch sauce.
3. GARNISH: garnish with fresh mint sprigs and serve immediately.
Title: Rustic Fall Fruit Tart
Ingredients:
- 2 light olive oil
- 2 panko breadcrumbs
- 4 vanilla yogurt
- 1/4 granulated sugar
- 2/3 salt
- 1 ground ginger
- 1/2 cinnamon
- 1/2 fresh lemon juice
- 2 all-purpose flour
- 1 1/2 dried cranberries
- 1/2 pears
- 6
Instructions:
1. Preheat the oven to 375*. Brush oil onto a 9-inch round springform pan to coat, and lightly dust with panko crumbs.
2. Beat the egg whites and yogurt in a large mixing bowl. Beat in sugar, salt, spices and lemon juice.
3. Fold in the flour and mix to form a thick cake batter.
4. Add the fruit to the batter and mix gently, just until the slices are evenly coated. Pour into the prepared pan.
5. Bake for about 50 minutes, or until the top is well-browned. Cool in the pan for at least 20 minutes before removing. Serve warm or at room temperature.
Title: Honey Cake W/Cinnamon Cream Cheese Frosting
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 pumpkin pie spice
- 3 eggs
- 1/2 Splenda Sugar Blend for Baking
- 1 raw honey
- 1/2 canola oil
- 1/2 unsweetened applesauce
- 1/2 coffee
- 1/4 cream cheese
- 1 butter
- 1/4 confectioners' sugar
- 1 1/2 cinnamon
- 1/2 vanilla
- 1/2 milk
- 2 -4
Instructions:
1. Preheat oven to 350. Grease 2- 9" cake pans.
2. In a separate bowl, mix all dry ingredients, excluding sugar.
3. Using the whisk attachment of a stand mixer, whisk together all wet ingredients and sugar and medium speed. Add eggs one at a time until well blended.
4. Turn mixer to low, and add dry ingredients in batches until well incorporated You may need to scrape down the bowl a few times. Make sure to scrape up the bottom of the bowl too! (I use a 6 qt, so you may not need to do that!).
5. Turn on medium for about 30 seconds.
6. Bake for 45 minutes or until toothpick comes out clean. Remove pans from oven and set pans upside down on a cooling rack. Let cool for at least 10 minutes before attempting to remove pans.
7. Fully cool before frosting.
8. For the frosting:
9. Using room temperature cream cheese and butter, use paddle attachment on mixer and cream items together. Add Cinnamon and Vanilla.
10. Add confectioners sugar slowly in batches with mixer on low speed.
11. Add milk one tablespoon at a time until you've reached the desired consistency.
Title: Root Beer Float Cookies
Ingredients:
- 1 brown sugar
- 1/2 butter
- 2 margarine
- 1/3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/8 ground cinnamon
- 1/8 ground allspice
- 2 eggs
- 1 powdered sugar
- 4 -5 milk
Instructions:
1. Heat oven to 350* Grease cookie sheet with shortening. Beat brown sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with a spoon. Stir in remaining ingredients except Root Beer glaze items and additional candies.
2. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
3. Bake 8 to 10 minutes or until almost no indentation remains when touched in center and edges are golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
4. In a small bowl, mix glaze ingredients with spoon until smooth and thin enough to drizzle.
5. Drizzle glaze over cookies. Sprinkle with additional crushed candies if desired.
Title: High Altitude Plum Spice Cake
Ingredients:
- 4 butter
- 1/3 caster sugar
- 1 vanilla
- 1 egg
- 2 eggs
- 1 sour cream
- 1 salt
- 1/2 lemon zest
- 1 3/4 plain flour
- 2 plain flour
- 1/2 baking powder
- 2 plums
- 6 butter
- 3/4 flour
- 1/3 caster sugar
- 1/2 cinnamon
- 1/2 ground allspice
- 1/4 nutmeg
Instructions:
1. Put the plums on a bowl and sprinkle sugar on them. Leave them to sit while preparing the rest of the ingredients. Pre-heat the oven to 400 degrees. Lightly butter a 9 inch cake tin with a removeable bottom (I used a springform pan) Line with baking paper, butter the paper, and set aside.
2. Cream together the butter and sugar until light and fluffy. Beat in the egg, lemon zest, vanilla, and sour cream. Whisk the flour, salt and baking powder together in a separate bowl and then add it to the wet ingredients, mixing it in well. Spread this batter in the bottom of the cake tin. (This batter is pretty thick, and the paper will slide around, so I held it down on one edge and spread it out with my fingers.).
3. Spread the plums over top of the batter in a circular pattern to within 1/2 inch of the edges.
4. To make the streusel, whisk together the sugar, flour and spices. Cut into the butter until the mixture is crumbly. I use a pastry cutter but a fork will work. Sprinkle the crumbs evenly over top of the plums. Use all the streusel.
5. Bake on a middle rack for approximately 35-50 minutes until the streusel is golden brown. Remove from the oven and let sit for about 15 minutes on a wire rack, before you remove the sides of the pan and the paper. Serve warm, with whipped cream or ice cream.
Title: Hungarian Rich Chocolate Hazelnut Torte
Ingredients:
- 5 1/2 butter
- 7 dark chocolate
- 6 eggs
- 5 1/2 soft brown sugar
- 2 plain flour
- 3 1/2 ground hazelnuts
- 5 heavy cream
- 7 dark chocolate
- 5 1/2 caster sugar
- 7 hazelnuts
Instructions:
1. Preheat the oven to 350 degrees.
2. Have ready n 8 inch round baking time, buttered and lined with kitchen paper.
3. Melt the butter very slowly over a low heat.
4. Remove from the heat and add the chopped chocolate, stirring all the time so that it melts in the hot butter. Cool.
5. Whisk the egg whites to soft peaks, then keep aside until needed.
6. Whisk the egg yolks and sugar together until thick and pale.
7. Add the chocolate mixture and mix well.
8. Sprinkle in the flour and ground hazelnuts, and mix together carefully.
9. Add the egg whites and fold them in carefully to retain as much air as possible.
10. Pour into the prepared tin and bake for 25 minutes. The cake should be set, but slightly wobbly in the center. Cool in the tin.
11. To prepare the chocolate ganache, heat the cream almost to boiling point.
12. Immediately remove from the heat, and add the chopped chocolate. Stir until amalgamated.
13. Cool and they pour over the cake to glaze. Allow to set.
14. To make the hazelnut topping, place the sugar and 3.5 ounces water in a saucepan and cook until lightly caramelized.
15. Remove from the heat and add the whole roasted hazelnuts.
16. Stir briefly to coat.
17. Using tong, and working quickly, remove the sticky nuts in clusters, an place on lightly oiled baking paper to cool.
18. Top the cake with hazelnut clusters and serve.
Title: Sue Bee Fluff Filling for Angel Food Cake
Ingredients:
- 1/2 honey
- 8 mascarpone cheese
- 1/2 lemon juice
- 1
- 8
Instructions:
1. In a saucepan, heat Sue Bee Honey until thin enough to brush over cake.
2. Beat together mascarpone cheese, whipping cream and 1 tablespoon of Sue Bee Honey until light and fluffy.
3. Fold in the lemon juice.
4. Slice the cake in half horizontally.
5. Brush tops of both layers with Sue Bee Honey.
6. Spread filling on bottom layer, then place second layer on top.
7. Serve immediately or cover and chill up to 2 hours.
Title: Pistachio Bundt Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 water
- 1 eggs
- 3/4 powdered sugar
- 4
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
2. Mix together the cake mix and pudding mix. Pour in the water and oil and add eggs. Mix well.
3. Pour half of the batter into the prepared pan.
4. Mix the chocolate syrup into the remaining batter and the pour over the top of the batter already in cake pan. Do not stir, but may "swirl" for a marbled effect.
5. Bake in the preheated over for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow to cool slightly, then turn out onto wire rack and cool completely.
7. Dust with powdered sugar. (I use my flour sifter for this).
Title: Chocolate Peanut Butter Torte
Ingredients:
- 2 butter
- 1/3 margarine
- 1 peanuts
- 8 cream cheese
- 1 confectioners' sugar
- 1/2 peanut butter
- 4 Cool Whip
- 3 milk
- 8 instant chocolate pudding mix
- 1 chocolate bar
Instructions:
1. Combine crumbs, butter& 2/3 c.
2. peanuts.
3. Press into an ungreased 9x13 pan.
4. Bake at 350 for 8-10 minutes, or until lightly browned.
5. Cool completely.
6. In bowl, beat cream cheese, sugar& peanut butter until smooth.
7. Fold in 2 c.
8. Cool Whip.
9. Spread over crust.
10. In bowl, beat milk and puddings on low for two minutes.
11. Carefully spread over cream cheese layer.
12. Cover and refrigerate 4-6 hours.
13. Just before serving, carefully spread remaining Cool Whip over pudding layer.
14. Sprinkle w/ grated chocolate (or place broken candy bar pieces on top), and remaining peanuts.
Title: Chocolate Rum Balls
Ingredients:
- 1 1/2 icing sugar
- 1 walnuts
- 3 corn syrup
- 1 1/2 rum
- 3 chocolate
- 1/4
Instructions:
1. Combine all ingredients except the chocolate shots/additional icing sugar and shape into one inch balls.
2. Roll in chocolate shots (or additional icing sugar).
Title: Peppermint Cream Cheese Frosting
Ingredients:
- 2 cream cheese
- 2 milk
- 1 salt
- 5 confectioners' sugar
- 1/3
Instructions:
1. In a mixing bowl, blend cream cheese, milk, and salt; beat well.
2. Gradually beat in confectioners' sugar, beating until smooth and creamy.
3. Stir in crushed candy.
4. Makes enough to frost 2 round layers or a 10-inch bundt or tube cake.
Title: Pear and Cranberry Squares
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 brown sugar
- 1 ground ginger
- 1 1/2 salt
- 1/2 butter
- 3/4 pears
- 3 frozen cranberries
- 3/4 granulated sugar
- 1/2 lemon rind
- 2 lemon juice
- 1 walnuts
- 3/4
Instructions:
1. In a large bowl, mix together rolled oats, flour, brown sugar, ginger and salt.
2. Using a pastry blender, cut in butter until mixture is crumbly.
3. Press 2 1/2 cups of the crumb mixture into a lightly greased 9" x 9" casserole dish or cake pan.
4. Reserve remaining crumb mixture for topping.
5. FILLING:
6. In a medium saucepan, mix together pears, cranberries, sugar, lemon rind and lemon juice.
7. Bring to boil over medium-high heat, stirring frequently; simmer for 10 minutes or until pears are tender.
8. Let cool slightly.
9. Stir in walnuts.
10. Preheat oven to 350°F.
11. Spread filling over base in casserole dish.
12. Sprinkle remaining crumbs over the top.
13. Bake in preheated 350 F oven for 30 to 35 minutes until brown at edges and golden brown in centre.
14. Let cool; cut into squares.
Title: Chocolate-Hazelnut Crispy Rice Bars
Ingredients:
- 4 unsalted butter
- 6 mini marshmallows
- 1 marshmallow creme
- 3/4
Instructions:
1. Line a 13-by-9-inch baking sheet with parchment paper. Lightly grease with 1 tablespoon butter.
2. Melt the remaining 3 tablespoons butter in a large stockpot or Dutch oven on medium-low heat. Add the mini marshmallows and cook, stirring constantly, until melted, 3 to 5 minutes. Add the puffed rice cereal and gently stir to combine. Pour onto the prepared baking sheet. With clean and lightly oiled hands, press the mixture into the baking sheet. Let cool completely.
3. Remove the crispy rice bar from the baking sheet in 1 piece and cut in half. Spread the marshmallow creme on 1 of the halves. Spread the chocolate-hazelnut spread on the other. Place both halves on top of each other to create a sandwich. Refrigerate to firm up, about 10 minutes.
4. Slice into bars with a serrated knife.
Title: Donna's Apple Puddin'
Ingredients:
- 4 sliced apples
- 1/2 cinnamon
- 1/2 water
- 3/4 flour
- 3/4 sugar
- 1/2 butter
Instructions:
1. Lay sliced apples in a 1 1/2 quart glass dish. Pour cinnamon and water over apples.
2. Mix together flour, sugar and thin butter slices. Pour evenly over apples.
3. Bake at 375 degrees for about one hour (uncovered).
4. Serve with ice cream!
Title: Maple Baked Apples With Dried Fruit and Nuts
Ingredients:
- 1/3 dark brown sugar
- 3 dried cherries
- 3 dried figs
- 2 pecans
- 2 baking apples
- 6 butter
- 3 apple cider
- 1/2 maple syrup
- 2
Instructions:
1. Pre-heat the oven to 400*F.
2. In a small bowl, mix together the brown sugar, dried fruits and nuts.
3. Place the apples in a baking dish and stuff them with the fruit mixture, placing a knob of butter on top of the stuffing.
4. Pour the apple cider and maple syrup into the bottom of the pan and bake the apples , basting every 5 to 7 minutes, until they are tender, about 25 to 35 minutes.
5. When the apples are tender, transfer them to a serving platter and cover with foil to keep warm. Pour pan juices into a small saucepan and bring to a boil over hight heat. Simmer until the mixture becomes syrupy and reduces to a sauce (about 10 minutes). Serve over the apples.
Title: Almond Orange Cookies
Ingredients:
- 1 shortening
- 1/2 granulated sugar
- 1 orange
- 2 eggs
- 2 3/4 all-purpose flour
- 1 baking powder
- 1 3/4 confectioners' sugar
- 1/2 ground cinnamon
- 1
Instructions:
1. Preheat oven to 400 degrees fahrenhet.
2. Whisk the shortening in a large bowl until light and aerated. Use an electric mixer if possible.
3. Gradually beat in the granulated sugar.
4. Grate the rind of the orange onto a plate and squeeze juice into a cup. Be careful to remove any seeds from the juice.
5. Whisk the eggs, orange rind and orange juice into the shortening mixture and continue for 3 to minutes after combined.
6. Sift flour together with baking powder in a separate bowl.
7. Stir the flour mixture and almonds into the shortening mixture until it forms a dough.
8. Lightly flour a flat surface and roll out the dough until it's about 1/2-inch thick.
9. Use a round cookie cutter to cut out 36 round cookies and place them on baking sheets.
10. Bake for 10 minutes at 400 degrees F until golden.
11. Remove from oven and allow to cool and firm on baking sheets for about 10 minutes.
12. Mix confectioner's sugar with cinnamon and sift this mixture evenly over the baked cookies as they cool.
Title: Dorothy's Marshmallow Fantasies
Ingredients:
- 3/4 butter
- 1/2 brown sugar
- 1 1/2 flour
- 2 gelatin
- 1/2 water
- 2 sugar
- 1/2 water
- 1 vanilla
- 1/4 salt
Instructions:
1. Rub together base ingredients.
2. Bake 10-12 minutes.
3. Soak gelatin in 1/2 cup cold water.
4. Boil sugar, 1/2 cup cold water and softened gelatin together for 2 minutes.
5. Cool; then beat until fluffy (15 min); add vanilla and salt.
6. Spread over base and sprinkle with coconut.
7. Press into 2 8" square pans if you want to make colored squares.
8. You can make pale green, pink, yellow or leave them white.
9. Sprinkle top of squares with coconut before cutting and while still sticky.
10. After cutting into squares, roll in coconut to avoid sticking together.
Title: Rhubarb Cake With a Mix
Ingredients:
- 4 rhubarb
- 1 strawberry Jell-O gelatin dessert
- 1 sugar
- 3 miniature marshmallows
- 18 eggs
- 3 water
- 1/3
- 1
Instructions:
1. Preheat oven to 375°F.
2. Spray a 9 x 13 baking pan with cooking spray.
3. Place rhubarb in the the pan.
4. Mix the Jell-O and the sugar together and sprinkle evenly over the top of the rhubarb.
5. Top with marshmallows.
6. Mix the cake mix, eggs, oil, water, according to package directions, and pour over marshmallows.
7. Bake for 45 minutes, or until done.
Title: Guinness Brownies
Ingredients:
- 4 eggs
- 3/4 bittersweet chocolate
- 8 white chocolate
- 4 unsalted butter
- 6 all-purpose flour
- 3/4 confectioners' sugar
- 3/4
- 1 1/4
Instructions:
1. Preheat the oven to 375 degrees.
2. Butter an 8-inch-square pan.
3. In an electric mixer, combine the eggs and sugar.
4. Beat until light and fluffy.
5. In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth.
6. Remove from heat and beat into the egg mixture.
7. Sift the flour and cocoa together and beat into the chocolate mixture.
8. Whisk in the Guinness.
9. Pour into the pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean.
10. Remove from the oven and let cool on a wire rack.
11. To serve, dust the cake with confectioners' sugar and cut into squares.
Title: Mayflower Cupcakes
Ingredients:
- 1 oranges
- 1 cherries
- 4
- 24
Instructions:
1. Prepare cake mix as directed on box.
2. Put cupcake liners in a cupcake pan.
3. Carefully, put 4 drops of blue food coloring in the white frosting container to make the "water".
4. Pour cake batter into liners and bake according to times on the cake mix box.
5. When cupcakes are baked and cooled, spread the blue frosting over the tops.
6. Next, grab a cherry or orange slice and put a toothpick on to flat side of the "boat".
7. With the toothpick, poke a hole in the paper rectangle or fruit leather rectangle. Put your "Mayflower boat" on top of the cupcake.
8. Decorate the side of the boat with a candy fish.
9. Enjoy and give thanks to a job well done!
Title: Baked Apples With Maple-Walnut Sauce
Ingredients:
- 4 apples
- 2 granny smith apples
- 2 lemon juice
- 1/4 light brown sugar
- 1 ground cinnamon
- 1/8 maple syrup
- 1/2 salt
- walnuts
Instructions:
1. Preheat oven to 400°F.
2. Brush cut sides of apples with 1 teaspoons lemon juice. Arrange apples, cut sides up, in baking dish. Combine brown sugar and cinnamon in small bowl; sprinkle cut sides of apples with sugar mixture. Pour maple syrup in bottom of dish. Cover with foil, and bake 10 minutes. Uncover, and bake 15 minutes more, or until apples are tender. Transfer apples to serving platter.
3. Pour syrup and pan juices into small saucepan, and stir in remaining 1 teaspoons lemon juice and salt; bring to a boil. Cook 2 minutes, or until sauce is thickened, whisking constantly. Stir in walnuts. Spoon sauce over apples, and serve warm.
Title: Crumble Topping
Ingredients:
- 1/4 all-purpose flour
- 1/4 brown sugar
- 1/4 walnuts
- 1/2 cinnamon
- 1/8 salt
- 3 butter
Instructions:
1. combine flour, sugar, walnuts, cinnamon and salt.
2. cut in butter until mixture resembles coarse crumbs.
3. sprinkle on pie or whatever.