lumicero/recipes-ing2inst huggingface dataset:
Title: Oreo No-Bake Cake
Ingredients:
- 1 butter
- 1/2 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 1 instant chocolate pudding mix
- 1 milk
- 2 1/4
Instructions:
1. Melt the butter in a small microwavable dish (usually takes around 1-1:30).
2. Crush Oreos (use a rolling pin, makes this A LOT easier; Note: try to make the crushed oreos as fine as possible, makes it easier for the next step).
3. Set aside 1/4 c of the crush cookies aside, using them for the topping at the end.
4. Mix the rest of the cookies with the melted butter and press into bottom of greased pan.
5. Put the following into a bowl, and beat it with a mixer on medium speed:
6. 8 oz cream cheese.
7. 1 c powdered sugar.
8. Half of the cool whip (or 1 of the containers if you bought 2 8 oz's).
9. Spread over the cookie layer you pressed into the pan, let it chill in fridge for 30 mins.
10. Make the pudding mix (milk + mix) in a bowl, using a whisk until its smooth.
11. Pour the pudding mix in the pan on top and let it chill for 60 mins.
12. Spread remainder of cool whip on top of pudding layer.
13. Sprinkle the 1/4 c of cookies you set aside in the beginning on top of the cool whip.
14. Store in fridge for any amount of time, though if you can't wait, its probably safe to serve by now. I do 2 hours to make sure.
Title: Banana Split Cake
Ingredients:
- 2 graham cracker crumbs
- 1 1/2 butter
- 2 powdered sugar
- 2 eggs
- 1/2 vanilla
- 3 -5 bananas
- 1 crushed pineapple
- 2 blueberries
- 1 strawberries
- 2 cherries
Instructions:
1. Mix crackers& 1 stick melted butter for crust and pat in 13x9x2 glass pan.
2. In blender, blend eggs, sugar, 2 sticks butter, and vanilla for 10-15 minutes or until smooth.
3. Pour on top of crumb crust.
4. Layer banana, pinapple, blueberies and/or strawberries, whipped topping.
5. On top of the whipped cream place strawberries and blueberries in an USA flag design (optional).
6. Refrigerate overnight, covered.
Title: German Sand Torte
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 1 sour cream
- 1 1/2 vanilla
- 3 flour
- 1/2 baking powder
- 2 powdered sugar
Instructions:
1. In a lrg bowl cream butter and blend sugar.
2. Add eggs one at a time beating well after each addition.
3. Blend in sour cream.
4. Sift flour, sift again with baking powder. Slowly add the dry mixture to the batter.
5. Add vanilla.
6. Pour batter into a well buttered mold 2 1/2 quart or 9 inch tube pan.
7. Bake 350 for 70 minutes Check after first hour.
8. Sprinkle cooled cake with powdered sugar.
Title: Strawberry Charlotte
Ingredients:
- 2 fresh strawberries
- 2/3 sugar
- 8 ladyfinger
- 2 1/2
Instructions:
1. Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry purée using a blender. Chill the purée.
2. Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.
3. Beat the cream.
4. Line the sides of a cylindrical mold with ladyfingers.
5. Fold the chilled strawberry purée into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream.
6. Cover with wraxed paper and refrigerate for 8 hours.
7. Reverse dessert into a serving dish. Decorate with fresh strawberries.
Title: Salty Thin and Crispy Oatmeal Cookies
Ingredients:
- 1 unbleached all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/4 table salt
- 14 unsalted butter
- 1 granulated sugar
- 1/4 light brown sugar
- 1 egg
- 1 vanilla extract
- 2 1/2 old fashioned oats
- 1/2 coarse sea salt
Instructions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl.
3. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula.
4. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.
5. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds.
6. With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
7. Divide dough into 24 equal portions, each about 2 tablespoons (or use #30 cookie scoop), then roll between palms into balls.
8. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.
9. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through.
10. Transfer baking sheet to wire rack; cool cookies completely on sheet.
Title: Gingersnap Gems
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 ground ginger
- 1/4 salt
- 1 sugar
- 3/4 shortening
- 1/4 molasses
- 1 egg
- sugar
Instructions:
1. In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt. Set aside.
2. In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer till well combined. Beat in molasses; beat in the egg. Add the flour mixture and beat till combined.
3. Shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet.
4. Bake in a 375 degree F oven for 8 to 10 minutes or till edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely. Makes about 45 cookies.
Title: Elsie's Apple Crunch
Ingredients:
- 1/4 flour
- 1/4 quick oats
- 1/4 brown sugar
- 2 butter
- 3/4 sugar
- 2 flour
- 1 cinnamon
- 4 -5 apples
Instructions:
1. Mix 1/4 c flour, oatmeal, brown sugar and butter together to a pie crust-like consistency. Set aside.
2. Mix sugar, 2 Tbs flour, and cinnamon.
3. Grease a 13x9 pan.
4. Arrange apples in pan.
5. Sprinkle cinnamon mixture over the top.
6. Sprinkle oatmeal mixture over the top of this.
7. Bake at 350 degrees for 45 minutes.
Title: Greek Escapade
Ingredients:
- 150 yoghurt
- 3 honey
- 50 walnuts
Instructions:
1. In a bowl place yoghurt mix with honey and walnuts.
2. enjoy your escapade!
Title: Swedish Delicacies W/O Chocolate
Ingredients:
- 1 3/4 flour
- 1/2 salt
- 3/4 baking powder
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 1/2
Instructions:
1. Sift the flour, salt, and baking powder together and set aside.
2. Blend the butter, shortening and vanilla. Beat the sugar in gradually.
3. Add the flour mixture and almonds.
4. Shape on waxed paper in 2 9" rolls. Roll up. Chill several hours or overnight.
5. Preheat oven to 375°F.
6. Unroll. Cut in 1/8" slices. Place on ungreased cookie sheet.
7. Bake at 375 F for 8 to 10 minutes.
Title: Delicious, Moist, and Tender Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 flour
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1 milk
- 1 eggs
- 1 olive oil
- 1 vanilla extract
- 2 powdered sugar
- 1/2
- 1
Instructions:
1. Combine sugar, flour, cocoa, baking soda, baking powder, and salt.
2. Mix well.
3. Add espresso, milk, lemon juice, eggs, olive oil, and extract to dry ingredients.
4. Mix well.
5. Pour into a greased bundt pan.
6. Mixture will be EXTREMELY THIN.
7. Don't worry!
8. Bake at 350*F for 35-45 minutes, or until a toothpick inserted near the middle comes out clean.
9. Let cool for 10 minutes before removing from pan.
10. After the cake cools completely dust with a tablespoon or two of powdered sugar, if desired.
11. You can also frost the cake with your favorite frosting, but it is very good without frosting.
Title: Flaky Pastry Dough
Ingredients:
- 2 1/4 flour
- 1/2 salt
- 6 unsalted butter
- 6 vegetable shortening
- 7 sugar
- 1
Instructions:
1. Position oven racks in the upper and lower third of oven and preheat to 375 degrees F.
2. Line cookie sheets with parchment paper.
3. In a food processor, combine flour, salt, butter and shortening and pulse into crumbs, about 12 seconds.
4. Sprinkle with ice water and pulse until crumbly, but moist enough to shape into a ball, about 8 seconds.
5. Form dough into 2 disks, cover with plastic, and refrigerate for 10 minutes.
6. Remove 1 disk to a floured surface and roll out to 1/8 inch thickness.
7. Using a 2 inch cookie cutter, cut out about 15 shapes, transfer to cookie sheet, and refrigerate 10 minutes.
8. Brush cookies with egg white and sprinkle with sugar.
9. Bake until golden, about 15 minutes, turning pan half way through for even browning.
Title: Favorite Honey Cake
Ingredients:
- 2 eggs
- 3/4 honey
- 1 sugar
- 1/2 baking soda
- 1 baking powder
- 1 cinnamon
- 1 flour
- 1
- 2
- 1
Instructions:
1. In a large mixing bowl, mix together the eggs, honey, sugar and oil until well blended. Tip: Measure the oil first and use the same measuring cup for the honey- it will slide right out!
2. In a separate bowl combine the remaining dry ingredients.
3. Add approximately 1/3 of the dry ingrdients to the honey mixture. Mix.
4. Add 1/3 of the coffee. Mix.
5. Repeat process, adding 1/3 dry ingredients and 1/3 coffee until everything is mixed together.
6. Grease a baking form/pan (I use a Silicon Kugelhopf form, 16cm high & 24cm wide, which makes a beautiful presentation) with margarine and coat with coconut flakes.
7. Pour batter into form.
8. Bake at 350 degrees Fahrenheit for approximately 1 hour.(Baking time varies depending upon what form you use.Check that toothpick comes out clean - if crumbs are on it, that's fine)
Title: Chocolate Chip Date Nut Cake
Ingredients:
- 1 dates
- 2 water
- 1 walnuts
- 2 chocolate chips
- 4 flour
- 1 1/3 margarine
- 1 cocoa powder
- 4 eggs
- 2 baking soda
- 1/2 salt
- 1 1/2 sugar
- 1 powdered sugar
Instructions:
1. Preheat oven to 325°F.
2. Grease (2) 9" x 13" cake pans.
3. Combine flour, coco powder, baking soda, salt and sugar whisk, then add eggs and margerine in electric mixer bowl and combine.
4. Add water and dates.
5. Combine walnuts and chocolate chips and reserve 1/2 for cake topping.
6. Add the other half to the batter and mix inches.
7. Spread batter into pans and add the reserved nuts and chocolate chips as a topping for the cakes.
8. Bake for 40 minutes.
9. Sprinkle with powdered sugar after cakes are cool and before serving.
Title: Coconut-Almond Chocolate No-Bake Cookies
Ingredients:
- 2 sugar
- 1/4 salt
- 1/2 milk
- 1/2 butter
- 1/2 corn syrup
- 1 almond butter
- 1/4 vanilla extract
- 1 quick-cooking oatmeal
- 1 unsweetened flaked coconut
- 2
- 1 1/2
Instructions:
1. In a large saucepan, stir together sugar, cocoa and salt. Then stir in milk.
2. Cut butter into 1 tbs. chunks and add it to the saucepan as well as the corn syrup. Place saucepan over medium-high heat, stirring occasionally until mixture reaches a slow-rolling boil. Boil for 3 minutes, stirring constantly as to avoid burning on the bottom of the pan.
3. Remove pan from heat. Stir in almond butter and vanilla until smooth.
4. Stir in oatmeal and coconut until thoroughly incorporated, and mixture begins to stiffen.
5. Immediately drop by teaspoonfuls onto waxed paper. Allow to cool for at least 1 hour to ensure cookies harden properly.
6. Store in an air-tight container and enjoy!
Title: Apricot Crescents
Ingredients:
- 2 all-purpose flour
- 1 granulated sugar
- 1 salt
- 1 vegetable shortening
- 1 sour cream
- 1 egg
- 1/2 walnuts
- 1/2 powdered sugar
Instructions:
1. Combine the flour, sugar, and salt in a bowl.
2. Cut in the vegetable shortening until the mixture resembles coarse crumbs.
3. With a fork stir in the sour cream and egg until a stiff dough forms.
4. Cover and chill for a least 4 hours or overnight.
5. Preheat the oven to 350 degrees F.
6. Grease 2 baking sheets.
7. Divide the dough into 3 pieces.
8. On a floured surface, roll out each piece to an 11-inch round.
9. Spread one-third of the apricot preserves evenly over each round, and sprinkle each round with one-third of the walnuts.
10. Cut each round into 12 wedges.
11. Starting at the wide end, roll up each wedge.
12. Place seam side down on the prepared baking sheets, placing the cookies about 1-inch apart and curving the ends to form crescent shapes.
13. Bake for 25 to 30 minutes, until lightly colored.
14. Dust the warm cookies with powdered sugar and transfer to wire racks to cool.
Title: Soetkoekies - Sweet Wine and Spice South African Cookies
Ingredients:
- 4 butter
- 2 - 2 1/4 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1/4 salt
- 1 1/4 dark brown sugar
- 1 egg
- 1/4 port wine
- 1/2
- 15
- 1
Instructions:
1. Preheat the oven to 350 degrees. Spray two baking sheets with cooking spray. Sift the flour, baking soda, cinnamon, ginger, cloves and salt together and set aside.
2. In a deep bowl, cream the butter and the dark-brown sugar together, mashing and beating them against the sides of the bowl until they are thoroughly blended. Beat in the egg, then add the flour mixture 1/2 cup at a time, stirring well after each addition. Beat in the wine and chopped almonds.
3. With your hands, vigorously knead the dough in the bowl until it can be gathered into a somewhat firm, compact ball. If the dough then seems too soft, knead in up to 1/4 cup more flour, adding it a tablespoon or so at a time.
4. On a lightly floured surface, roll the dough into a rough circle about 1/4 inch thick. With a cookie cutter or the rim of a glass, cut it into 2-inch rounds. Arrange the rounds about 1 inch apart on the buttered baking sheets. Then gather the scraps of dough into a ball, roll it out into another circle, and cut out rounds as before.
5. Press a blanched almond half lightly into the center of each Soetkoekie and brush the entire top surface of the cookie with the beaten egg white-and-water mixture.
6. Bake the cookies in the middle of the oven for 15 minutes, or until they are crisp and firm to the tough. With a wide metal spatula, transfer the cookies to a rack to cool. The cookies will keep for up to two weeks in a tightly covered jar.
Title: Sand Tarts
Ingredients:
- 1 butter
- 1/4 sugar
- 2 pecans
- 2 all-purpose flour
- powdered sugar
Instructions:
1. Cream butter until soft.
2. Add sugar, pecans, and flour, mixing well.
3. Shape into balls and bake at 300 degrees on ungreased cookie sheet for 45 minutes.
4. While hot, roll balls in powdered sugar.
5. Roll in sugar again after all have been rolled once.
Title: Sweet Shortcrust Pastry - Gluten-Free
Ingredients:
- 125 butter
- 125 sugar
- 1 egg
- 125 plain flour
- 125
Instructions:
1. Cream the butter and sugar together in a large bowl, until light and fluffy.
2. Whisk in the egg.
3. Fold in the combined flours and then mix to form a soft dough.
4. Shape the dough into a ball. Cover with clingwrap and refrigerate for at least 30 minutes before using.
5. Dough can be stored in the fridge for up to two weeks.
Title: Easy Popcorn Balls
Ingredients:
- 1/2 sugar
- 1/8 white corn syrup
- 1/4 margarine
- 1/8 salt
- 1/4 vanilla extract
- 2
Instructions:
1. Bring to a soft boil in a medium sauce pan over medium heat the sugar, white corn syrup, margarine, and salt.
2. Remove from heat and add vanilla or almond extract.
3. Mix sauce with popcorn in a large bowl.
4. When cool enough, but still warm, form into balls. (easier to eat).
Title: Orange -Almond Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 sugar
- 1 1/2 Splenda sugar substitute
- 1/2 baking powder
- 3/4 salt
- 1/3 1% low-fat milk
- 1/4 canola oil
- 2 egg substitute
- 1/4 sugar
- 1 Splenda sugar substitute
- 2
Instructions:
1. Heat oven to 35o.
2. Grease and flour square cake pan (8x8x2).
3. Beat all ingredients until smooth, except almonds, 1 tablespoon sugar and the liquer.
4. Pour into pan.
5. Sprinkle with almonds.
6. Bake 40-45 minutes, or until wooden pick inserted in center comes out clean.
7. Sprinkle with tablespoon sugar.
8. Poke holes randomly around top of cake and drizzle with liquer.
9. Cook 10 to 15 minutes.
10. Remove from pan and cool completly before cutting.
Title: Toffee Apples
Ingredients:
- 1 green apple
- 1 plain flour
- 2 water
- 2 sugar
- 2 water
- 1 sesame seeds
- 2
Instructions:
1. in a bowl put flour.
2. gradually add the oil and the water, beat till smooth.
3. dip the apple pieces in this and fry them till golden.
4. drain on kitchen towel.
5. heat 2 tsp oil in a wok, add the sugar and water.
6. stir on a high flame until it turns golden.
7. immediately remove from heat and add in the sesame seeds.
8. fold in the apples to coat.
9. brush a plate with sesame oil and turn out the toffee mixture into it.
10. fill a bowl with iced water and ice cubes.
11. lower each toffee apple into it carefully, for some time.
12. (this cold water causes the apples to cool fast thus not allowing them to crystallise).
13. due to the heat of the toffee apples, the water tends to warm up, therefore add more ice cubes to the water occasionally.
Title: Big & Buttery Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 3/4 sugar
- 2 eggs
- 1 1/2 vanilla extract
- 2 2/3 all-purpose flour
- 1 1/4 baking soda
- 1 salt
- 1 walnuts
- 2
Instructions:
1. In a large bowl, cream the butter, brown sugar and sugar until light and fluffy.
2. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts.
3. Shape quarter cupfuls of dough into balls. Place in an airtight container, separating layers with waxed or parchment paper; cover and refrigerate overnight.
4. To bake, place dough balls 3 inches apart on parchment paper-lined baking sheets. Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes.
5. Preheat oven to 400°. Bake for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks; cool.
Title: Italian Ricotta Lemon Cake With Blueberry Topping
Ingredients:
- 2 sugar
- 1 butter
- 1/2 ricotta cheese
- 1/2 milk
- 3 all-purpose flour
- 1 1/2 lemon, zest of
- 1 eggs
- 4 powdered sugar
- 3 blueberries
- 3/4 sugar
- 1 lemon juice
Instructions:
1. For the cake:
2. Preheat the oven to 350 degrees F.
3. Butter and flour a 9" cake pan.
4. In a bowl, mix together the butter and sugar until fluffy.
5. Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.
6. Pour into your prepared pan.
7. Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
8. Topping:
9. Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
10. Once the cake has cooled, dust lightly with the powdered sugar.
11. Serve a small slice with a spoonful of blueberry topping.
Title: 'stir and Make a Wish' Christmas Pudding
Ingredients:
- 250 raisins
- 250 sultanas
- 85 dates
- 85 dried cranberries
- 100 brandy
- 75 oranges
- 75 lemons
- 4 hazelnuts
- 2 butter
- 2 dark muscovado sugar
- 50 eggs
- 200 apples
- 200 self-raising flour
- 4 ground ginger
- 2 nutmeg
- 100 cinnamon
- 1 mixed spice
- 1
- 1 -2
- 2
- 100
Instructions:
1. mix the dried fruits ( chopped as stated in the ingredients) in a bowl and add the alcohol, juices and zests. Stir, cover with a tea towel and leave to soak for 3-4 days, stiring everyday.
2. On the day that you willl be making the pudding, place the hazelnuts in a frying pan ( no oil) and cook gently until lightly toasted and golden. Chop roughly.
3. Butter the 2 pudding basins ( 1.2 liter/ 2 pint capacity each) with some softened butter, then place a disk of grease proof paper on the bottom.
4. In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 5 minutes ( I use hand held electric whisk).
5. Gradually add the beaten eggs, mixing well after each addition ( don't worry if it curdles, this won't effect the pudding).
6. Tip in the soaked fruits, chopped nuts and chopped apple. stir well with a wooden spoon or hands.
7. Sift in the flour and spices, stir in the breadcrumbs and mix. CALL ALL THE FAMILY MEMBERS TO STIR THE MIXTURE AND MAKE A WISH!
8. Fill the basin with the mixture leaving a 2.5 cm/ 1 inch at the top. Smooth the top with the back of a spoon.
9. Cover with a double thickness of buttered greaseproof paper which has been pleated in the middle. This is done to allow the steam in the pudding to expand. Wrap a double lenght of string around the bowl and secure.
10. Overlap the pudding with foil and secure under the ends of teh greaseproof paper.
11. At this point I tie more string to form handles so that I can remove the basin from the hot water easily.
12. Place the pudding basins in a deep pan ( I place my pudding on a shallow cookie cutter on the bottom of the pan so that no direct heat hits it). Pour in 5 cm/2 inches boiling water around it ( I do a third of the basin in the water) return to a simmer and simmer for 2 hours, topping up with more boiling water as needed.
13. Cool, discard paper and rewrap the top with clean greaseproof paper, string and foil .
14. store for up to 3 months in a cool, dry airy place ( or refrigerator).
15. On christmas morning, reheat in microwave ( without the foil, just greaseproof paper) for 6-8 minutes then rest for 2 minutes before turning out.
16. OR: re-steam again using the cooking method but for 1 1/2 hours.
Title: Dumplings in Canadian Maple Syrup
Ingredients:
- 1 flour
- 2 baking powder
- 1/4 salt
- 2 shortening
- 1/2 milk
- 2 1/4
Instructions:
1. In a bowl, sift flour, measure and re-sift with baking powder and salt. Add shortening and mix well until shortening is fine. Add milk, blend. Dough will be quite firm.
2. Heat 2 cups of maple syrup in a frying pan; bring to a boil over medium to high heat. Lower heat so that the syrup is not boiling and drop spoonfuls of dough into the syrup. Cover and poach for 12 to 15 minutes, making sure syrup is not boiling.
3. Serve hot with remaining maple syrup.
Title: Super Moist Fresh Apple Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 2 flour
- 3 salt
- 1 baking soda
- 1 pecans
- 1 walnuts
- 2 vanilla
- 4 light brown sugar
- 1 butter
- 1/2 milk
- 1/2
Instructions:
1. Cream together the eggs, oil and sugar.
2. In a separate bowl, sift the flour, salt and baking soda.
3. Combine all.
4. Now add your nuts, vanilla and apples.
5. Note~this batter is VERY stiff, don't worry, it's suppose to be that way. When the apples cook they add plenty of moisture to the cake to make it moist. Plus, your going to add more moisture when your glaze soaks inches.
6. Pour into a greased and floured 9 X 13 cake pan. Bake at 350 for 45 minutes or until a toothpick comes out clean from the center of the cake.
7. In a sauce pan, combine your glaze ingredients and boil for a few minutes. Set aside.
8. When cake is done, puncture the top of cake with a fork, quite a bit. Pour on your glaze.