lumicero/recipes-ing2inst huggingface dataset:
Title: Doughnut Muffins
Ingredients:
- 1/4 butter
- 1/4 granulated sugar
- 1/2 brown sugar
- 1/3 eggs
- 2 baking powder
- 1 1/2 baking soda
- 1/4 ground nutmeg
- 1 - 1 1/4 salt
- 3/4 vanilla extract
- 1 unbleached all-purpose flour
- 2 2/3 milk
- 1 butter
- 3
Instructions:
1. Preheat the oven to 425°F
2. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
3. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
4. Add the eggs, beating to combine.
5. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
6. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
7. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
8. Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
9. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
10. Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
11. Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Title: Home Economics Brownies
Ingredients:
- 2 butter
- 1/3 sugar
- 1 flour
- 3/4 eggs
- 2 salt
- 1/2 baking powder
- 1/2 vanilla
- 1
Instructions:
1. In the top of a double boiler (or in bowl in a microwave), melt butter and chocolate.
2. Remove from heat.
3. Beat in sugar.
4. Add eggs, beat until bubbles form (this step is really important-keep beating until you get bubbles).
5. Add vanilla.
6. Stir in flour, baking powder, and salt.
7. Spread in a greased 8x8-inch pan.
8. Bake for 30-35 minutes at 350°F.
9. Options: add some yogurt or applesauce for moister brownies. Stir in some chocolate chips and/or raisins (soak the raisins in water and drain, before adding) at the end.
Title: Roasted & Caramelized Apricots W/Greek Yogurt & Lemon -
Ingredients:
- 6 apricots
- 1/4 granulated sugar
- 1/4 light brown sugar
- 1/2 granulated sugar
- 1 fresh lemon zest
- 1
Instructions:
1. Heat the oven broiler. Mix sugars together in a sml bowl. Halve the apricots (top-to-bottom) & discard pits.
2. Arrange fruit (skin-side up) in an oven-proof skillet or on a baking sheet. Broil until light golden (about 2 min). Remove from oven & turn the apricots over. Sprinkle sugar combo evenly over ea apricot half. Broil until centers are bubbly & beginning to caramelize (3-5 min).
3. Divide apricot halves between 4 serving plates. Whisk yogurt, 1 tablespoons sugar & 1 tsp lemon zest together in a sml bowl. Spoon a little yogurt over ea apricot half (or spoon on the side of the plate). Sprinkle w/a little brown sugar & extra lemon zest for garnish.
Title: Individual Chocolate Cookie Stacks
Ingredients:
- 2 1/2 all-purpose flour
- 1 butter
- 2/3 sugar
- 1 1/2 egg
- 1 1/3 vanilla
- 1 sugar
- 1 shortening
- 1/4 heavy whipping cream
- 1 sugar
- 1/2 sour cream
- 1 vanilla
- 1 fresh strawberries
- 1/2 fresh mint leaves
- 2
Instructions:
1. Heat oven to 375°F
2. Combine flour, ground almonds and 2/3 cup cocoa in medium bowl; set aside.
3. Combine butter and 1 1/3 cups sugar in large bowl.
4. Beat at medium speed, scraping bowl often, until creamy.
5. Add egg and 1 teaspoon vanilla.
6. Continue beating until well mixed.
7. Reduce speed to low; add flour mixture.
8. Beat until combined.
9. Divide dough into fourths.
10. Wrap each fourth in plastic food wrap; flatten slightly.
11. Refrigerate until firm (1 hour).
12. Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
13. Cut with 2 1/2-inch round cookie cutter into 18 circles.
14. Place 1 inch apart onto ungreased cookie sheets.
15. Cut 2 circles into fourths. (DO NOT SEPARATE.)
16. Sprinkle all cookies with large grain sugar.
17. Bake for 6 to 9 minutes or until set.
18. Cool completely.
19. Combine chocolate chips and shortening in small microwave-safe bowl.
20. Microwave on HIGH until melted (30 seconds to 1 minute), stirring occasionally; cool slightly.
21. Line baking sheet with waxed paper.
22. Dip curved edge of cookie wedges in melted chocolate.
23. Place onto waxed paper.
24. Refrigerate until firm (2 hours).
25. Combine all vanilla cream ingredients in small bowl.
26. Beat at high speed until stiff peaks form.
27. For each serving, drizzle chocolate syrup onto individual serving plate; place 1 cookie over syrup.
28. Pipe circle of vanilla cream onto cookie; top with strawberry slices, additonal piped vanilla cream and second cookie.
29. Pipe vanilla cream over second cookie.
30. Garnish with 2 strawberry slices and 1 chocolate-dipped cookie wedge.
31. TIP: Cookie stacks can be assembled ahead of time. Cover and refrigerate for 4 to 6 hours before serving.
Title: Magical Mint Kiss Cookies
Ingredients:
- 1 butter
- 2/3 margarine
- 1 sugar
- 2 vanilla
- 1/4 all-purpose flour
- 48 powdered sugar
Instructions:
1. Heat oven to 350°.
2. Beat butter, sugar and vanilla in a large bowl until creamy.
3. Stir together flour and cocoa; gradually add to butter mixture, beating until blended.
4. Mold scant tablespoon of dough around each mint kiss, covering it completely.
5. Shape into balls.
6. Place on ungreased cookie sheets.
7. Bake 8-10 minutes or until set.
8. Cool completely.
9. Roll in powdered sugar.
Title: Chocolate Brownies
Ingredients:
- 4 butter
- 29 sugar
- 1 eggs
- 2 pure vanilla extract
- 1 1/2 all-purpose flour
- 1 1/4 sea salt
- 1/8
Instructions:
1. Place the rack in the center of the oven and preheat to 350 degrees F.
2. Line a baking pan with aluminum foil and spray with pan caoting. Set aside.
3. Melt the butter and chocolate over a double boiler. Remove from heat and let cool to 110 degrees F or until warm to the touch.
4. In the bowl of a standing electric mixer fitted with the whip attachment, whip the eggs, sugar and vanilla extract on speed 2 for 2 minutes. Add chocolate mixture into the eggs.
5. Sift together the flour and salt. Add the flour to the chocolate mixture.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 20 minutes. Turn the pan around and continue to bake for 10 minutes more.
8. Cool to room temperature before cutting (best if made the day before).
Title: Pumpkin Muffins
Ingredients:
- 2 eggs
- 1 sugar
- 1 canned pumpkin
- 3/4 olive oil
- 1/4 water
- 1 2/3 flour
- 1 baking soda
- 3/4 salt
- 1/2 baking powder
- 1/2 ground cloves
- 1/2 nutmeg
- 1/2 cinnamon
- 1/2
Instructions:
1. Preheat oven to 350º F.
2. Combine eggs, sugar, pumpkin, oil, and water in a medium-sized mixing bowl.
3. Stir together flour, baking soda, salt, baking powder, and spices in a separate bowl.
4. Add dry ingredients to wet, and stir to blend.
5. Place batter 3/4 to top of non-stick or lightly oiled muffin tins. You may also use cupcake cups.
6. Bake 20 minutes or until toothpick inserted into the middle of a muffin comes out clean. Remove from pan right away.
Title: British Apple Strudel
Ingredients:
- 5 -6 apples
- 1 -2 sugar
- 200 water
- 1 milk
- 1 sugar
- 1 puff pastry
Instructions:
1. Peel and slice apples, add enough water to just cover the apples add the sugar and bring to the boil until just cooked.
2. Drain and cool. Chop the apples into small cubes, add the Fruit Mince and stir in well.
3. place on the sheet of puff pastry, making an oblong, similar to an apple strudel, fold the pastry over, brushing the edges with water.
4. Turn over. brush with milk and sprinkle the sugar over the top, slash cuts across the top, just cutting the surface of the pastry and bake in a hot oven of 115c for approx 15 t0 20 minutes.
5. serve either hot or cold with Cream or Ice Cream.
Title: Sam's Grilled Rum Peaches
Ingredients:
- 1 butter
- 1/4 orange, juice of
- 1 dark rum
- 1/4
Instructions:
1. Mix butter, rum and orange juice in small pot and melt over low heat.
2. Cut peaches evenly in half.
3. Then make slices in each half about 1/2 inch apart - but leave slices attached at the top.
4. Grill over medium heat, basting often with butter mixture - grill marks are a good thing.
5. Serve beside ice cream.
Title: Miriam's Shortbread Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 flour
- 6 chocolate chips
Instructions:
1. Cream butter and sugar, beat in flour.
2. Flour dough board. Roll dough to 1/2" thickness. Cut out rounds.
3. Place (spaced apart) on an ungreased cookie sheet.
4. Bake at 350 degrees for 20 minutes.
5. OPTIONAL: Melt chocolate chips. either by microwaving at 15 second intervals interspersed with stirring, or on the stove over very low heat, stirring constantly. Set half the cookies aside. Dip the other half of the (baked) cookies, covering only half of each cookie with the melted chocolate.
Title: Barefoot Contessa's Carrot Cake Cupcakes
Ingredients:
- 2 sugar
- 1 1/3 pure vanilla extract
- 1 extra-large eggs
- 3 all-purpose flour
- 2 ground cinnamon
- 2 baking soda
- 2 kosher salt
- 1 1/2 carrots
- 3 raisins
- 1 walnuts
- 1 cream cheese
- 3/4 unsalted butter
- 1/2 pure vanilla extract
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat the oven to 350°F
2. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
3. Add the eggs, 1 at a time.
4. In another bowl, sift together the flour, cinnamon, baking soda, and salt.
5. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
6. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
7. Mix until just combined.
8. Line muffin pans with paper liners.
9. Scoop the batter into 22 muffin cups until each is 3/4 full.
10. Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.
11. Cool on a rack.
12. Frosting:
13. Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
14. Add the sugar and beat until smooth.
15. When the cupcakes are cool, frost them generously and serve.
16. **I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.
Title: Dirt
Ingredients:
- 6 butter
- 12 cream cheese
- 1 powdered sugar
- 4 1% low-fat milk
- 16 Cool Whip
- 3 French vanilla instant pudding
- 1
Instructions:
1. Crush oreos using blender or food processor; consistency should be fine.
2. Cream together butter, cheese, and powdered sugar.
3. Slowly add milk, cool whip, and pudding mix.
4. Layer in "flower pot" (tall serving dish), althernating between pudding and oreo crumbs-about 3 layers.
5. *Tip: choose an opaque dish; if you use a trifle or clear bowl you will go crazy trying to layer this neatly!
Title: Applesauce Streusel Cake
Ingredients:
- 1 2/3 cake flour
- 1 baking soda
- 2 cinnamon
- 1/2 allspice
- 3/4 light brown sugar
- 1/2 butter
- 3/4 applesauce
- 1/4 sour cream
- 1 vanilla
- 1 egg
- 1/4 cake flour
- 1/4 brown sugar
- 1/4 granulated sugar
- 1/4 cinnamon
- 1 fresh nutmeg
- 4 butter
- 1/4 pecans
Instructions:
1. Preheat oven to 350 degrees. Spray a 9 inch round springform pan or an 8 inch square metal pan with flour-added cooking spray.
2. In a medium mixing bowl, thoroughly stir together flour, soda, cinnamon, allspice and brown sugar; set aside.
3. In a large bowl, mix melted butter, applesauce, sour cream, vanilla and egg.
4. Add the dry ingredients to the liquid ingredients and stir until mixed. Pour into pan.
5. Make streusel. In a mixing bowl or food processor, mix together all dry ingredients then cut in butter.
6. Sprinkle over top of cake.
7. Sprinkle nuts over top of streusel.
8. Bake for 40-45 minutes or until golden brown around edges.
9. Cool slightly. Remove sides of pan and cut into triangles.
Title: Easy-Bake Oven Oatmeal Fruit Bars
Ingredients:
- 1 butter
- 2 brown sugar
- 1/4 flour
- 3 milk
- 1/8 baking soda
- 2 salt
- 1 applesauce
- 4 marmalade
Instructions:
1. Mix shortening, sugar and salt.
2. Add flour, baking soda, oats, and milk; mix well.
3. Place 1/2 of mixture in a greased pan.
4. Press down in pan with fingertips or back of spoon.
5. Spread with 2 teaspoons apple sauce or marmalade.
6. Bake about 21 minutes.
7. Let cool and cut into slices.
8. Use other half for second batch of cookies.
Title: Light Coffee Mug Chocolate Cake
Ingredients:
- 4 all-purpose flour
- 4 white sugar
- 2 cocoa powder
- 1/4 baking soda
- 1/4 baking powder
- 1 egg
- 3 milk
- 1/2 lemon juice
- 1 1/2 vanilla
- 1/2 chocolate chips
- 3
- 1
- 2
Instructions:
1. Use one large coffee mug.
2. Combine dry ingredients in coffee mug.
3. Add egg, milk, lemon juice, oil & vanilla to cup - mix well.
4. Add any optional ingredients, if desired.
5. Place the coffee mug in the microwave and cook on high for 3 minutes.
6. As it cooks, the cake will rise above the cup but shouldn't make a mess (larger cups ensure this).
7. Cool a couple of minutes and enjoy!
Title: Speedy Banana Nut Pudding
Ingredients:
- 4 bananas
- 2 cheesecake flavor instant pudding and pie filling
- 1 banana cream pudding and pie filling mix
- 2 milk
- 4 vanilla extract
- 1
- 2
Instructions:
1. Slice the bananas and set aside in cool water.
2. Steam or lightly boil the chopped nuts until al dente. (The nuts may also be sauteed with cinnamon and butter for an added twist)
3. Combine 3 boxes of pudding mix with 4 cups of milk. Mix for 2 minutes on low speed and 2 minutes on medium speed (scraping the sides and bottom for loose powder as needed)Hand mix in the vanilla and almond extract, set aside.
4. Combine bananas and nuts.
5. Layer a normal square cake pan first with pudding mixture then with vanilla wafers, then with banana nut mixture. Continue this step until you are out of components or your pan is full.
6. Refrigerate immediately for 1-2 hours.
7. Serve topped with whipped cream or cookie crumbs.
Title: Coffee Whip Dessert
Ingredients:
- 1 water
- 2 instant coffee granules
- 6 1/2 miniature marshmallows
- 1 heavy whipping cream
- instant coffee granules
Instructions:
1. In a large saucepan, bring water to a boil. Remove from the heat; stir in the coffee. Add marshmallows; cook for 5-6 minutes over low heat until marshmallows are melted, stirring occasionally. Pour into a large bowl; cover and refrigerate until slightly thickened.
2. In a small mixing bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon into dessert dishes. Garnish with whipped cream and additional coffee granules, if desired.
Title: PB2 Cookies
Ingredients:
- 2 shortening
- 2 sugar
- 2 eggs
- 2 3/4 all-purpose flour
- 1 1/4 cream of tartar
- 1 baking soda
- 1 salt
- 1/8 vanilla
- 2
Instructions:
1. In a large mixing bowl, cream shortening and sugar together; add eggs, mix in flour, PB2, cream of tarter, baking soda, salt, and vanilla.
2. Roll mixture into balls; Place on an ungreased baking sheet and flatten with a fork in crosshatch style.
3. Bake at 350 degrees for about 10 minutes.
Title: Crema Di Mascarpone (Chilled Cheese Dessert)
Ingredients:
- 1 mascarpone
- 1/2 sugar
- 4 heavy cream
- 2 cognac
- 2
Instructions:
1. Blend the cheese in an electric blender till very smooth.
2. Beat in the sugar, egg yolks, cream & Cognac till the mixture is very smooth & thick. Refrigerate till well-chilled.
3. To Serve: Spoon chilled crema into 4-6 sml dessert bowls, ramekins or goblets. Fresh raspberries or strawberries were suggested as the ideal garnish, but I think a wide variety of imaginative choices would also work well.
Title: Strawberries With Rose Cream
Ingredients:
- 1 strawberry
- 1
Instructions:
1. Fold the rose syrup through the whipped cream to give a marbled effect.
2. Place the strawberries in a bowl and top with the rose cream.
3. Garnish with rose petals.
Title: Paul Newman's Chocolate - Orange Angel Food Cake
Ingredients:
- 4 all-purpose flour
- 12 sugar
- 1 salt
- 1 1/4 lemon juice
- 1/2 vanilla extract
- 1
- 3
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Make sure a 10" x 4" tube pan is clean, dry and free of grease.
3. Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater.
4. (Make sure you do find orange-flavored dark chocolate-- it is not very difficult to find, and absolutely essential to the recipe).
5. Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.
6. Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper.
7. Sift them together a total of three times.
8. Beat the egg whites until frothy.
9. Add the lemon juice and continue beating.
10. Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top.
11. Do not overheat, or the egg whites will lose their volume.
12. Sift 1/4 cup of the dry ingredients over the egg whites and fold.
13. Gently stir in the vanilla extract and orange rind.
14. Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.
15. Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned.
16. A knife inserted in the center of the cake should come out clean.
17. Remove from the oven and invert the pan.
18. Allow the cake to cool for 30 to 45 minutes.
19. Run a knife around the edges of the pan and tube to loosen the cake.
20. You can serve this as is, or with a little whipped cream, or ice cream-- whatever your heart desires.
21. Enjoy!
Title: Peanut Butter & Jelly Filled Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 1/3 sugar
- 2 1/2 baking powder
- 1/2 salt
- 1/2 creamy peanut butter
- 1 egg
- 3/4 milk
- 1/3 butter
- 1/2
Instructions:
1. Preheat the oven to 375 degrees.
2. Line a 12 muffin tin with muffin papers.
3. In a large bowl, combine the flour, sugar, baking powder, and salt.
4. In another bowl, mix the peanut butter with the egg.Add the milk, a little at a time, then mix in the butter.
5. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.
6. Put a heaping tablespoon of batter in the bottom of each muffin cup.
7. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole.
8. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full.
9. Spread the batter gently until no jelly is visible.
10. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes.
11. Be careful: the jelly centers can get hot. Makes 12 muffins.
Title: Light Mexican Custard
Ingredients:
- 6 eggs
- 2 light cream cheese
- 1/3 ground cinnamon
- 1/2 dried ancho chile powder
- 1/2 pure vanilla extract
- 1 salt
- 1 low-fat milk
- 3
- 1/4
Instructions:
1. Preheat oven to 300°F.
2. Beat together eggs & cream cheese until very well combined. Add brown sugar through salt & beat until very well combined. Add milk & combine thoroughly.
3. Pour into a 2 quart baking dish. Sprinkle the top with the mini chocolate bits.
4. Place in a larger dish & add water to a depth of 1/2 way up the sides of the dish with the custard.
5. Bake for 30 minutes. It's ok if it's a little wobbly in the center. Depending on your oven, it may take a few minutes more (5-10).
Title: Thousand Layered Cake
Ingredients:
- 3 1/2 flour
- 2 dry yeast
- 1 1/2 warm water
- 1 sugar
- 1/2 shortening
- 2 red dates
Instructions:
1. Place flour in a large bowl.
2. Dissolve yeast in warm water (about 95 to 98 degrees F).
3. Add flour and knead about 5 minutes until mixed well. Cover with wet cloth and let rise until double in bulk.
4. Remove the dough to a pastry board. Then roll until very thin, about 2 1/2 feet long and 1 foot wide.
5. Spread some lard and sprinkle 1 tablespoon of sugar and some red dates on the dough.
6. Fold the right 1/3 portion to cover the middle portion and spread lard and sugar on top evenly.
7. Fold the left portion to the center to cover the right portion.
8. Turn the dough around, so that a folded edge faces you. Repeat the rolling procedure.
9. Spread lard and sugar. Repeat the folding step twice. Finally fold the dough into 1 foot long and 8 inches wide.
10. Let the cake rest for 30 minutes. Then place on a wet cloth on a steamer rack. Put rack in place over boiling water. Steam about 50-60 minutes.
11. Remove and let cool a little. Cut into small squares or diamonds. Serve.
Title: Applesauce Snack Cake
Ingredients:
- 3/4 apple cider
- 1 unbleached all-purpose flour
- 1 1/2 baking soda
- 1 sugar
- 2/3 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/8 unsweetened applesauce
- 1 egg
- 1 table salt
- 1/2 unsalted butter
- 8 vanilla extract
- 1
Instructions:
1. Adjust oven rack to middle position; heat oven to 325°F
2. Cut 16" length parchment paper or aluminum foil and fold lengthwise to 7" width; spray 8" square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides, allow excess to overhang edges of dish.
3. Bring apples and cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes, cool to room temperature.
4. Whisk flour and baking soda in medium bowl to combine; set aside.
5. In second medium bowl, whisk sugar and spices; measure 2 TBSP of sugar-spice mixture into small bowl and set aside for topping.
6. In food processor, process cooled dried-apple mixture and applesauce until smooth, about 20-30 seconds, scraping sides of bowl as needed; set aside.
7. Whisk egg and salt in large bowl to combine.
8. Add sugar-spice mixture and whisk continuously until well combined and light coloured, about 20 seconds.
9. Add butter in 3 additions, whisking thoroughly after each.
10. Add applesauce mixture and vanilla, whisk to combine.
11. Add flour mixture to wet ingredients; using rubber spatula, fold gently until just combined and evenly moistened.
12. Turn batter into prepared pan, smoothing out top with rubber spatula.
13. Sprinkle reserved 2 TBSP sugar-spice mixture evenly over top of batter.
14. Bake until wooden skewer inserted in center of cake comes out clean, 35 to 40 minutes.
15. Cool on wire rack to room temperature, about 2 hours.
16. Run knife along cake edges without parchment to release; remove cake from pan by lifting parchment overhang and transfer to cutting board.
17. Cut cake and serve.
18. Variations:
19. Ginger-Cardamom Applesauce Snack Cake.
20. Follow recipe for Applesauce Snack Cake omitting cinnamon, nutmeg and cloves; whisk 1/2 tsp ground ginger and 1/4 tsp ground cardamom into sugar in Step 3; measure 2 TBSP sugar-spice mixture into a small bowl, add 1 TBSP finely chopped cyrstallized ginger and set aside for topping in Step 5.
21. Applesauce Snack Cake with Oat-Nut Streusel.
22. Follow recipe for Applesauce Snack Cake through Step 2; in Step 3, measure 2 TBSP brown sugar, 1/3 c chopped pecans or walnuts, and 1/3 c old-fashioned or quick cook oats; work in 2 TBSP softened unsalted butter by rubbing mixture between fingers until fully incorporated; pinch mixture into hazelnut-sized clumps and sprinkle evenly over batter before baking.