lumicero/recipes-ing2inst huggingface dataset:
Title: Yellow Cake Light
Ingredients:
- 1 1/3 sugar
- 1/2 butter
- 1 vanilla
- 3 eggs
- 2 1/4 unbleached white flour
- 2 1/4 baking powder
- 1/2 sea salt
- 1 1/4 nonfat milk
Instructions:
1. Preheat oven to 350°F.
2. Spray bottoms only of 2 (9-inch) round cake pans, dust with flour & set aside.
3. Beat sugar, softened butter & vanilla with electric mixer at medium speed until very well blended (about 5 minutes).
4. Add eggs, one at a time, beating well after each addition.
5. Mix flour, baking powder and salt together (large glass mixing cup worked well).
6. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
7. Divide the thick batter into the 2 prepared pans, spreading as evenly as possible.
8. Sharply tap pans on counter (to disburse any bubbles) before placing in 350°F oven.
9. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
10. Cool in pans on wire racks 10 minutes, remove from pans, cool completely on racks.
11. Place 1 cake layer on serving plate, frost with about 1/2 cup frosting, top with remaining layer, frost sides and top.
Title: Quick Light Rice Pudding
Ingredients:
- 1 1/2 1% low-fat milk
- 3 cooked rice
- 1 fat-free cool whip
- 1
Instructions:
1. Mix milk and pudding together in a large mixing bowl. Chill.
2. Once pudding is set, mix in rice and Cool Whip.
Title: Apple Clafouti
Ingredients:
- 2 apples
- 2 unsalted butter
- 4 sugar
- 3/4 sugar
- 1 all-purpose flour
- 1 baking powder
- 1/2 salt
- 4 ground cinnamon
- 1 3/4 eggs
- 2 half-and-half
- vanilla extract
- powdered sugar
Instructions:
1. Preheat oven to 425°; generously coat a 13 x 9 inch baking dish with butter.
2. Place on a baking sheet.
3. Sprinkle apples on the bottom of the dish and then mix with the butter and 2 tablespoons sugar until nicely coated.
4. Bake for 20 minutes, stirring occasionally so that the apples cook evenly; remove from the oven.
5. Meanwhile, combine the flour, baking powder, salt, and cinnamon on a large sheet of waxed paper.
6. In a large bowl or in a blender, beat the eggs with the 3/4 cup sugar for 1 minute, or until blended.
7. Beat in the dry ingredients alternately with the half and half.
8. Add in the vanilla and mix to combine.
9. Pour the batter evenly over the apples; sprinkle with the remaining 2 tablespoons sugar.
10. Bake for about 30 minutes, or until puffed and golden brown.
11. Sprinkle with powdered sugar.
12. Serve immediately.
Title: French Silk Pie
Ingredients:
- 30 dates
- 2 canola oil
- 1 water
- 2 brewed coffee
- 1 water
- 4 gelatin
- 1 1/2 egg
- 1 1% low-fat milk
- 1/2 light brown sugar
- 1/2 bittersweet chocolate
- 1/3 pure vanilla extract
- 2 eggs
- 1 1/2 cream of tartar
- 3
- 1/2
Instructions:
1. FOR THE CRUST: Preheat oven to 325 degrees F, then lightly oil a 9-inch pie pan.
2. In a food processor, combine chocolate wafers & dates, processing until finely chopped, then add oil & water & process until moistened.
3. Press into the bottom & sides of the prepared pie pan.
4. Bake crust for 10 minutes, or until crisp, then cool completely on a wire rack.
5. FOR THE FILLING: In a small bowl, combine coffee (if using) & 1 tablespoon of water, then sprinkle the gelatin on top & set aside to soften.
6. In a small saucepan, whisk together the egg, milk, 3 tablespoons of brown sugar & cocoa until smooth, then cook over low heat, whisking constantly, until thickened, from 5 to 7 minutes. DO NOT LET MIXTURE COME TO A SIMMER.
7. Remove from heat, add reserved gelatin mixture & stir until dissolved.
8. Add chocolate & vanilla, stirring until melted, then set aside to cool to room temperature, at least 30 minutes.
9. Meanwhile, in a wide saucepan, bring about 1 inch of water to a bare simmer over low heat.
10. Then, in a heatproof bowl, large enough to fit OVER the saucepan, combine egg whites, cream of tartar, remaining 3 tablespoons of water & remaining 5 tablespoons of brown sugar. Set the bowl over the saucepan & beat with an electric mixer at low speed until an instant-read thermometer registers 140 degrees F, about 3 to 5 minutes.
11. Increase mixer speed to high & continue beating for another 3 1/2 minutes, then remove bowl from the heat & beat meringue until cool, 2 to 3 minutes longer.
12. Whisk 1/4 of the meringue into the reserved chocolate mixture until smooth. Scrape chocolate mixture into remaining meringue & use a whisk to incorporate it with a folding motion.
13. Spoon this into the crust & chill, uncovered, until set, about 3 hours. The pie will keep, covered, in the refrigerator for up to 2 days.
Title: Triple-whammy Chocolate Chip Cookies
Ingredients:
- 2 instant espresso powder
- 1 3/4 butter
- 1 sugar
- 1/2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 2 white chocolate chips
- 1 1/2
- 1/2
- 1/4
Instructions:
1. Combine unsweetened chocolate, 3/4 cups semisweet chocolate morsels and the espresso granules in a heavy saucepan.
2. Cook over low heat, stirring, until chocolate melts.
3. Cool.
4. Beat butter and sugar at medium speed until creamy.
5. Add eggs and vanilla and beat well.
6. Stir melted chocolate mixture into the egg mixture, then gradually stir in flour.
7. Stir in remaining 1 cup semisweet chocolate morsels, and the white and milk chocolate morsels.
8. Cover and chill at least 1 hour.
9. Preheat oven to 375 F.
10. Shape dough into 1-inch balls.
11. Place 2 inches apart on an ungreased cookie sheet and flatten slightly with the bottom of a glass or use a cookie stamp (dip in flour to prevent sticking).
12. Bake for 10 to 12 minutes.
13. Cool for 15 to 20 seconds on baking sheet then move to rack to finish cooling.
Title: Caramel Cheese Tarts
Ingredients:
- 18 cream cheese
- 16 eggs
- 2 sugar
- 1/2 vanilla
- 2
- 1/2
Instructions:
1. Heat oven to 375*.
2. Put paper liners in 18 muffin cups.
3. Place a vanilla wafer in each cup.
4. Beat cream cheese, eggs and sugar until smooth.
5. Add vanilla and mix well.
6. Fill muffin cups 3/4 full.
7. Bake for 20 minutes.
8. Cool and drizzle caramel on top.
Title: Flax Oatmeal Raisin Cookies
Ingredients:
- 1 salted butter
- 3/4 brown sugar
- 1 vanilla extract
- 3/4 ground cinnamon
- 1 1/2 rolled oats
- 1 quick-cooking oats
- 2 whole wheat flour
- 1 ground flax seeds
- 1 baking soda
- 1 1/4 sultana raisins
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, cream together butter, brown sugar, vanilla and cinnamon until smooth.
3. Add the two kinds of oats, one at a time mixing well after each addition.
4. Add whole wheat flour, ground flax, baking soda and raisins and mix well to incorporate into the stiff dough.
5. Take the dough out of the bowl and place on a cutting board or a flat surface.
6. Roll the dough out with your hands into a 1 1/2 inch diameter cylinder.
7. With a serrated edged knife, cut the roll into 1/2 inch thick discs.
8. Place the discs on a baking sheet lined with parchment paper.
9. In a preheated 375° oven bake for 12 minutes or until golden brown.
10. Cool cookies on the baking sheet for 30 minutes.
11. Remove to a wire rack and let cool completely.
Title: Sweet Spiced Nuts Sugar Free
Ingredients:
- 1 walnuts
- 2 pecans
- 1 erythritol
- 1 kosher salt
- 3/4 cinnamon
- 1 ground cloves
- 1 ground allspice
- 1/2 nutmeg
- 1/4
Instructions:
1. Preheat oven to 250 degrees.
2. Spray a sheet pan with non-stick spray.
3. Beat egg white in a large bowl until very frothy. Add all nuts and toss until the egg white is evenly distributed.
4. In a separate bowl, mix the remaining ingredients.
5. Pour the spice mix onto the nut mix and toss with a large spoon until the nuts are evenly coated. Pour nuts onto the sheet pan & shake to evenly distribute.
6. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Allow to cool on sheet pan & enjoy!
Title: Peach Upside-Down Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 eggs
- 3 water
- 1/3 ice cream
- 1/3
- 3
Instructions:
1. Preheat oven to 350°F
2. Place butter and brown sugar in 9x13-inch pan and place in the oven while it's heating; when butter is melted, stir to combine.
3. Mix cake as directed, using juice from peaches in place of water.
4. Arrange peaches on top of sugar mixture, and spread batter over fruit.
5. Bake for 45 to 50 minutes, until cake tests done with a toothpick.
6. Let stand 5 minutes for topping to set. Then place a large platter or cookie sheet over the pan and turn upside down.
7. Serve warm or room temp with whipped topping or ice cream.
Title: Thanksgiving Pumpkin Pie
Ingredients:
- 1 eggs
- 2 cinnamon
- 2 ginger
- 1 nutmeg
- 1/2 brown sugar
- 1/2 salt
- 3/4 evaporated milk
- 1/2
- 1 1/3
Instructions:
1. Chill pie shell while preparing filling.
2. Beat eggs until foamy.
3. Beat in remaining ingredients. Pour into pie shell.
4. Bake pie in 425F oven for 15 minutes; reduce heat to 350°F Bake about 45 minutes longer, or until knife inserted in center, comes out clean.
5. Cool before serving.
6. Delicious served with whipped cream!
Title: Date Bread and Butter Pudding With Easy Boozy Toffee Sauce
Ingredients:
- 4 butter
- 10 pitted dates
- 1 milk
- 1 1/2 eggs
- 2/3 vanilla extract
- 3 light brown sugar
- 1/3 butter
- 1/2 light brown sugar
- 1 brandy
- 8 sweet sherry
- 1 1/4
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease an 8-inch square ovenproof baking dish.
3. Butter all bread slices.
4. Set aside 4 bread slices and cut remaining 6 in half to make triangles.
5. Place the 4 whole slices, buttered sides up, in dish.
6. Sprinkle chopped dates over top.
7. Arrange bread triangles, buttered sides up, on top to cover dates.
8. Heat cream and milk in a saucepan, bringing almost to a boil.
9. Meanwhile, whisk eggs, sugar and vanilla in a heatproof bowl, then pour the hot milk/cream combo on top, whisking as you go, to make a custard.
10. Pour over bread and let soak for 20 minutes.
11. Sprinkle brown sugar over bread.
12. Place baking dish in a large roasting pan and carefully pour enough hot water into roasting pan to come halfway up side of dish.
13. Bake 50-60 minutes or until golden and center is just set.
14. For toffee sauce:
15. Place butter, sugar and cream in a saucepan and bring to a boil, stirring throughout.
16. Boil 4 minutes or until sauce has thickened.
17. Remove pan from heat, let cool 1 minute, then add brandy and sherry.
18. Makes 1 3/4 cups sauce.
19. Serve bread with toffee sauce and whipped cream.
20. Note: Bread pudding can be made a day ahead, then reheated for about 10 minutes in a 350 degree oven until hot in center.
Title: Dr. Pepper Pralines
Ingredients:
- 1 granulated sugar
- 1 dark brown sugar
- 1 marshmallows
- 4
- 2 -3
Instructions:
1. In heavy saucepan mix together sugars and Dr. Pepper.
2. Cook over low heat.
3. stirring constantly until all sugar is dissolved, then cook stirring occasionally until soft ball stage (238 degrees F) is reached.
4. Remove from heat, add marshmallows and nut meats together.
5. Beat hard for 1 to 2 minutes until mixture starts to cream.
6. Drop on wax paper in small balls, about 1 tablespoon at a time.
7. They should flatten out around the edges leaving mound of nut meats in the center.
Title: Raspberry Whipped Cream Cake
Ingredients:
- 2 heavy whipping cream
- 2 granulated sugar
- 1 powdered sugar
- 2 vanilla extract
- 2 fresh raspberries
- 8 1/2 mint
Instructions:
1. Whip the cream until stiff peaks start to form, then beat in the sugar and vanilla.
2. Mash 1 cup of the raspberries or puree them in the food processor. Strain. Mix the mashed/puree raspberries with the raspberry liquor. Fold HALF of the whipped cream into the raspberry mixture. If you want to make the cake completely pink, double the raspberry mixture and fold in all of the whipped cream.
3. Spread about 2 teaspoons raspberry whipped cream on top of each of 6 wafers and stack. Stack another wafer on top of each stack to make 5 stacks of 7 wafers each.
4. Turn stacks on their sides and place stacks side by side in a long roll on a rectangular platter. If you’re making a small roll, you can use whatever size platter your want. Spread reserved whipped cream all over top and down sides. Cover and refrigerate 5 hours, or until wafers have softened.
5. Before serving, use the remaining fresh raspberries & fresh mint to garnish the cake.
Title: honey custard pie
Ingredients:
- 1 sugar
- 1 1/3 cornmeal
- 2 salt
- 1/4 milk
- 1/3 honey
- 2 butter
- 1 vanilla
- 1/2 eggs
- 4
Instructions:
1. preheat oven to 325.
2. whisk sugar, cornmeal and salt together.
3. combine remaining ingredients in a large bowl, stirring well.
4. whisk in cornmeal mixture until well blended.
5. pour into pie shell.
6. bake 50 minutes or until set.
7. cool on wire rack.
Title: Fudge-Bottom Candy Crunch Pie
Ingredients:
- 2 milk
- 2 chocolate flavor instant pudding and pie filling mix
- 3 Cool Whip
- 1
- 2
Instructions:
1. Beat milk and pudding mixes with whisk for 2 minutes. Microwave 2 chocolate squares on high 1 minute or until melted when stirred. Stir in 1 cup pudding; pour into crust.
2. Add half the cool whip and all but 3 tablespoons candy to remaining pudding. Spoon over layer in crust.
3. Top with remaining Cool Whip and candy. Melt remaining chocolate square; drizzle over pie.
4. Refrigerate 1 hour.
Title: Layered Pancake Gateau (Hungary)
Ingredients:
- 5 eggs
- 1/4 sugar
- 3/4 milk
- 1/2 self-rising flour
- 4 unsalted butter
- 3/4 sour cream
- 3 powdered sugar
- 1/4 lemon wedge
- 1 eggs
- 1/2 powdered sugar
- 1 lemon, rind of
Instructions:
1. FOR THE PANCAKES: Preheat oven to Gas Mark 6 (200C or 400F). Grease & line w/parchment paper a deep 8-9-in springform cake tin.
2. Whisk egg yolks & sugar in a bowl till thick & creamy b4 whisking in the milk. Whisk egg whites in a grease-free bowl till stiff.
3. Fold egg whites into the egg yolk mixture, alternating w/spoonfuls of the flour & 2 tbsp of the melted butter.
4. Using a non-stick crepe or frying pan as near to the size of your prepared cake tin as possible, lightly grease it with 1/2 tbsp of the remaining melted butter & use a pastry brush to spread over the surface.
5. Ladle 1/4 of the batter into the pan & fry the thick pancake on ea side till golden brown. Then slide it into the prepared cake tin. Repeat process using 1/2 tbsp of the melted butter ea time to make 3 more pancakes in the same way & set them aside while you make the filling.
6. FOR THE FILLING: Whisk egg yolks in a bowl w/the icing sugar till thick & creamy. Stir in the grated lemon rind & vanilla sugar.
7. Whisk egg whites in a separate bowl. Fold them into the egg yolk mixture b4 adding the ground almonds & mix together well.
8. TO ASSEMBLE GATEAU: Spread 1/3 of the filling mixture on top of the 1st pancake in the prepared cake tin. Repeat twice more w/the 2nd & 3rd pancakes & top w/the final pancake.
9. Spread sour cream over the top & bake for 20-25 min or till the top is a pale golden brown.
10. Remove from oven & leave in the cake tin for at least 10 min b4 releasing the springform pan & removing the gateau & paper lining.
11. TO SERVE: Transfer gateau to a serving platter, cut into 6-8 wedges & serve warm, liberally dusted w/powdered sugar & the lemon wedges on the side.
12. PERS NOTE: This may horrify more purist & experienced pastry chefs, but I'm really into prep made easy. While entering this recipe, I kept thinking to myself -- Since we're using a non-stick crepe or frying pan for the pancakes, why not use spray PAM (butter flavored if that settles your mind) vs the butter? Just a thought :-).
Title: Hot Lemon Souffles
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 1/2 fresh lemon juice
- 2 1/2 lemons, rind of
- 4 eggs
Instructions:
1. Butter six 3/4-cup ramekins; dust with sugar.
2. Melt 1/2 cup butter in heavy medium saucepan over medium-low heat.
3. Add sugar and stir until mixture is opaque, about 2 minutes.
4. Stir in lemon juice and lemon peel.
5. Whisk in yolks.
6. Cook over medium-low heat until mixture thickens and thermometer registers 180 F, whisking constantly, about 12 minutes (do not boil).
7. Transfer mixture to large bowl and cool to room temperature, about 30 minutes.
8. Position rack in center of oven and preheat to 400.
9. Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
10. Fold 1/4 of beaten egg whites into lemon mixture to lighten.
11. Fold remaining beaten egg whites into lemon mixture.
12. Divide souffle mixture among prepared ramekins.
13. Place filled ramekins in large roasting pan.
14. Fill pan with enough hot water to come halfway up sides of ramekins.
15. Bake souffles until golden brown on top, about 14 minutes.
16. Using tongs as aid, remove souffles from water and serve immediately.
Title: Choc Chip & Banana Pudding W/Glossy Choc Sauce (Steamed)
Ingredients:
- 1 1/4 self-rising flour
- 6 unsalted butter
- 2 bananas
- 6 sugar
- 1/4 milk
- 1 egg
- 1/4 chocolate chips
- 1/2 sugar
- 1/4 water
- 6 chocolate
- 2 unsalted butter
- 2 brandy
Instructions:
1. Prepare a steamer or half fill a saucepan w/water & bring to a boil. Grease a 4-cup deep bowl.
2. Sift flour into a bowl & rub in the unsalted butter or margarine till the mixture resembles coarse breadcrumbs.
3. Mash bananas in a bowl. Stir them into the flour & butter mixture. Then add the sugar & mix well.
4. Whisk milk w/the egg in a measuring cup or sml bowl & beat into the pudding mixture. Stir in the choc chips or chopped chocolate.
5. Spoon the mixture into the prepared bowl & cover lightly w/a double thickness of foil. Steam for 2 hrs & add water as needed.
6. While the pudding steam cooks, prepare the glossy choc sauce as follows:
7. Place sugar & water in heavy saucepan & heat gently. Stir occ w/a wooden spoon till all sugar has dissolved.
8. Stir in the choc till melted & add butter the same way. DO NOT LET THE SAUCE BOIL. Stir in brandy or orange juice & set aside, but do not chill.
9. When pudding has finished cooking, allow it to cool slightly, run a knife around the top of the pudding to loosen it & turn it over onto a serving dish.
10. Serve warm w/the sauce ladled over ea individual serving.
11. NOTE: For 4 individual servings in dessert bowls or 8 ramekins, divide batter equally in the 4 (or 8) containers, cook in steamer for 1 hr & test w/toothpick. If not done, cook an add'l 10 min & remove from steamer to cool slightly b4 serving. Enjoy!
Title: Strawberries and Cream
Ingredients:
- 300 strawberries
- 1 caster sugar
- 1/4
- 100
Instructions:
1. Wash and hull strawberries and cut into quarters.
2. Sprinkle with sugar and vinegar, mix to coat the strawberries.
3. Cover and refrigerate for t least 2-3 hours, stirring occasionally.
4. Divide between 4 glass dishes drizzling over juice.
5. Pour over a generous amount of cream.
Title: Creole Chocolate Cake
Ingredients:
- 2 unsifted all-purpose flour
- 1 baking soda
- 1/2 butter
- 1/2 sugar
- 3 eggs
- 2 vanilla extract
- 2 evaporated milk
- 1/2 sugar
- 1 seedless raisin
- 1 dates
- 3/4 vanilla extract
- 1/4 walnuts
- 1/2 pecans
- 1 heavy cream
- 1/2 sour cream
- 1/2 salt
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F Sift flour with soda into large bowl. Grease well and flour two 8x8x2" square cake pans. In small saucepan, combine butter, oil and chocolate; stir over low heat to melt the chocolate. Add 1 cup water. Cool 15 minute.
2. To flour mixture, add 2 cups sugar, the eggs, sour milk and 1 teaspoons vanilla; mix with wooden spoon. Stir in cooled chocolate just to combine. Quickly turn into prepared pans; bake 30-35 minute til surface springs back when pressed with finger.
3. Cool in pans 5 minute Carefully loosen sides with spatula. Turn out on racks; cool.
4. Make filling: In small saucepan, combine milk, sugar and 1/4 cup water. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Stir with wooden spoon. Cook, stirring, until mixture is thickened, about 5 minute Add vanilla and nuts. Cool completely in small bowl; beat cream with rotary beater just until stiff. On plate, place layer, top side down; spread with filling, then whipped cream. Top with second layer.
5. Make frosting: Melt chocolate pieces in top of double boiler over hot water. Remove top of double boiler from hot water. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 min., until frosting is of spreading consistency.
6. With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover the sides. Refrigerate one hour before serving. To serve: with sharp, thin knife, mark top of cake into four quarters; then cut each quarter into four slices. Makes 16 servings.
Title: The Ultimate Chocolate Pudding Dessert
Ingredients:
- 1 flour
- 3/4 walnuts
- 1/2 butter
- 1 cream cheese
- 1 Cool Whip
- 1 powdered sugar
- 2 instant chocolate pudding mix
- 3 milk
- 1 -2 Cool Whip
Instructions:
1. Mix first layer ingredients together and spread into a 9x13-inch pan.
2. Bake at 325°F for 15 minutes.
3. Cool.
4. Mix together second layer and spread onto cooled first layer.
5. Mix together third layer and spread on and refrigerate.
6. Top with softened Cool Whip just before serving.
7. Enjoy!
8. Note: I've combined the baking and refrigerating time in the cooking time category.
Title: Peanut Buster Dessert
Ingredients:
- 1 flour
- 1/2 butter
- 2/3 creamy peanut butter
- 1/3 cream cheese
- 8 powdered sugar
- 1 Cool Whip
- 2 French vanilla instant pudding
- 3 milk
- 3 chocolate instant pudding
- 3 Cool Whip
- 8 peanuts
- 6
Instructions:
1. to prepare CRUST:.
2. mix flour and butter like pie crust -- add peanuts and spread in 9x13" greased pan.
3. bake at 350* for 15-20 minutes until golden brown.set aside until cool.
4. to prepare FIRST TOPPING:.
5. cream first 3 ingredients, then blend in Cool Whip.
6. spread on top of cooked baked crust.
7. to prepare SECOND TOPPING:.
8. mix all ingredients with mixer until thick -- spread on top of cream cheese topping.
9. to prepare THIRD TOPPING:.
10. spread Cool Whip on top of pudding mixture.
11. Sprinkle with chopped peanuts and chopped chocolate bar.refrigerate.
Title: Bite-Size Chocolate Almond Brownies
Ingredients:
- 1 3/4 almond paste
- 5 eggs
- 9 butter
- 1/2 cocoa powder
Instructions:
1. Use a stand mixer with paddle to mix the almond paste.
2. Gradually add eggs, one at a time.
3. Add the cocoa and warmed melted butter and add it to the mixture until completely incorporated.
4. Butter and flour with cocoa powder mini muffin tins or paper inserts, if you prefer.
5. Fill each cavity 1/8" from the top.
6. Bake for 8 minutes only.
7. DO NOT OVERBAKE!
8. The brownies will be too dry.
Title: Fried Apple Pies
Ingredients:
- 8 apple cider
- 2 lemon juice
- 1/2 sugar
- 1/4 cinnamon
- 1/2 butter
- 1 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 cinnamon
- 1/2 shortening
- 1/4 apple cider
- 1/2
Instructions:
1. Cook apples in cider and lemon juice for 35 to 45 minutes until soft and all of the liquid has been absorbed. Add sugar, butter and cinnamon and stir to combine. Put in refrigerator to chill.
2. Sift together flour, baking powder, salt and cinnamon. Cut in shortening with 2 knives or a pastry blender. Add cold cider gradually until mixture is moist enough to form into a disc. Wrap dough in cellophane and refrigerate for at least an hour.
3. Take dough out of refrigerator and let sit for 10 minutes. Roll thin and cut into 8 rounds with a saucer guide.
4. Spoon the apple mixture in the middle of each round. Flip dough into half-moon shapes and seal edges with a fork. At this point, the pies can be refrigerated for 1-2 days or frozen for later use.
5. Fry in Crisco for 2 minutes each side and drain on paper towels or brown paper bags.