lumicero/recipes-ing2inst huggingface dataset:
Title: Makeover Strawberry Cake
Ingredients:
- 18 1/4 sugar-free strawberry gelatin
- 3 canola oil
- 4 frozen unsweetened strawberries
- 1/3 water
- 1 butter
- 1/2 confectioners' sugar
- 1/3 strawberries
- 2 1/3
- 3
Instructions:
1. Line two 9" round baking pans with waxed paper.
2. Coat pans with cooking spray and sprinkle with flour. Set aside.
3. In a large bowl, combine cake mix and gelatin. Add egg whites and oil and beat until well blended.
4. In a small bowl or food processor, mash strawberries in their juice.
5. Set aside 3 tablespoons for icing.
6. Add water and remaining berries to the batter and mix well.
7. Pour into prepared pans and bake at 350 for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. For icing, in a small bowl, combine butter and reserved strawberries.
10. Gradually beat in confectioners' sugar until light and fluffy.
11. Place one cake layer on a serving platter. Top with half of the icing. Repeat layers.
Title: Blueberry Peach Galettes
Ingredients:
- 1 fresh blueberries
- 6 sugar
- 1 granulated sugar
- 1/4
- 2
- 1
Instructions:
1. Preheat oven to 425.
2. Line a baking sheet with foil or parchment paper.
3. Roll 1 dough portion into a 12 inch circle and place on foil.
4. Cmombine peaches, blueberries and 1/4 sugar.
5. Arrange half of peach mixture in center of dough, leaving a 3-inch border.
6. Fold edges of dough toward center, pressing gently to seal. (Dough will only partially cover peach mixture).
7. Bursh half of melted preserves over peach mixture and deges of dough.
8. Repeat with second dough portion.
9. Bake at 425 for 10 minutes.
10. Reduce oven temp to 350 and bake an additional 20 minutes or until lightly browned.
11. Sprinkle with 1 tablespoon of sugar.
12. Serve warm or at woom temperature.
13. each galette makes 8 servings.
Title: Super-Size Oatmeal & Raisin Cookies
Ingredients:
- 2 1/2 rolled oats
- 3/4 butter flavor shortening
- 3/4 granulated sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 2 cinnamon
- 1 ground allspice
- 1 1/2 raisins
Instructions:
1. Preheat oven to 325°F with an oven rack in the center position.
2. Spread the oatmeal on a baking sheet and toast them for 15 minutes, stirring them frequently, until they are pale gold in color. Let the oats cool before using.
3. Reset the oven to 350°F.
4. In a mixing bowl, cream the shortening until it is soft.
5. Beat in the brown sugar and granulated sugar, beating after each addition until the mixture is fluffy.
6. Beat in the eggs and vanilla.
7. Sift together the flour, baking soda, baking powder, salt, cinnamon, and allspice.
8. Stir the flour mixture into the creamed mixture.
9. Stir in the cooled oats and the raisins and mix well.
10. Use a 1/3 cup measure as a scoop and level the top of the dough.
11. Place the mound of dough on a greased baking sheet or on parchment paper.
12. Flatten it slightly with the palm of your hand to about 5 inches in diameter.
13. Repeat with the remaining dough, leaving at least 2 inches between cookies after flattening.
14. With the flat of a knife blade, push the dough inward to to make a neat edge if it has spread unevenly.
15. Bake the cookies in the center of the preheated oven for 18 - 20 minutes, until they are firm to the touch and lightly browned around the edges.
16. Cool on baking sheet for about 5 minutes, or until they are firm enough to be removed to a wire rack.
Title: Sweet Potato Pocket Pies
Ingredients:
- 3 sweet potatoes
- 1/4 butter
- 1/2 light brown sugar
- 1/2 granulated sugar
- 1 vanilla extract
- 1 cinnamon
- 1 nutmeg
- 1 evaporated milk
- 1 water
- 2
Instructions:
1. Wash potatoes and leave peelings on.
2. Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.
3. Remove from heat and water, let cool 30 minutes.
4. Start to preheat oven to 375°F.
5. Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.
6. Spray a regular cupcake pan with non stick spray for baking.
7. Line each cupcake hole with pie crust (use a round cookie cutter or upside down glass to cut the dough in circle).
8. Fill pasty to 1/4 inch of top with slices or mashed potato.
9. Combine sugar, spices, evaporated milk and water in a jar with a lid. Shake to blend well and cover sweet potatoes with the blend. Place a "dollop" of butter (about 2 teaspoons) on top of each pie.
10. Bake for 40 minutes at 375°F.
Title: Creme Brulee by the Spoonful
Ingredients:
- 1 vanilla extract
- 1 sugar
- 3
- 2
Instructions:
1. Preheat oven to 325°F.
2. In a saucepan, slowly heat the cream and add the vanilla to the warmed cream.
3. In a bowl, beat the egg yolks and the sugar.
4. Whisk in the hot cream.
5. Pour into three 150ml (2/3 cup) ramekins.
6. Place the ramekins in a baking dish and add enough hot water to reach 3/4 of the way up the sides of the ramekins.
7. Bake for about 30 minutes.
8. The water should barely simmer, never boil.
9. Cool to room temperature, then refrigerate until thoroughly chilled.
10. Just before serving, scoop a small amount of the custard into attractive (miso) soup spoons.
11. Sprinkle with sugar and caramelize quickly using a blowtorch.
12. Serve immediately with coffee.
Title: Blueberry and Nut Baklava Spirals
Ingredients:
- 425 blueberries
- 100 hazelnuts
- 50 caster sugar
- 2 cinnamon
- 1/2 phyllo pastry
- 10 olive oil
- icing sugar
Instructions:
1. Drain the blueberries thoroughly in a colander, add a bit of pressure by pressing down on them with the palm of your hand to release excess moisture and leave standing on absorbent paper towelling for a few minutes while you proceed with step two. Then pat dry with the paper towelling.
2. In a medium bowl combine the nuts, sugar and cinnamon.
3. Gently fold in the thoroughly drained John West Blueberries.
4. Place the pastry sheet onto the bench with the longest edges horizontally in front of you, spray 1 sheet of pastry with cooking spray, arrange 2 tablespoons of the blueberry nut filling along the longest edge, fold over and roll up.
5. Spray the rolled pastry with more oil, coil it around and gently ease it into a greased 12 x 1/2 cup muffin pan. Repeat with the remaining pastry and filling.
6. Spray the baklava with a little extra oil and bake in a preheated oven at 200ºC for 15 minutes.
7. Dust with icing sugar and serve.
8. SERVING OPTIONS: Serve with honey, maple syrup or a berry sauce.
Title: Ravioli-Ohs
Ingredients:
- 3 part-skim ricotta cheese
- 2 mascarpone cheese
- 2 1/2 sugar
- 1 1/2 lemon zest
- 1/2 pure vanilla extract
- 2 currants
- 24 wonton wrappers
- 1 ground cinnamon
- 1/4 frozen unsweetened raspberries
- 1 sugar
- 1/4 fresh lemon juice
- 2 mint leaf
- 1 powdered sugar
Instructions:
1. In a small mixing bowl, whisk ricotta, mascarpone, 2 tablespoons of the sugar,lemon zest and the vanilla until smooth. Stir in currants*.
2. Lay 12 wonton wrappers on a clean work surface. In a small bowl, whisk egg white until slightly frothy; brush lightly over the wrappers. Spoon about 1/2 tablespoons of the filling onto the center of each wrapper. Top each with one of the remaining wrappers, pressing firmly around the edges. If desired, use a 3-inch round serrated cookie cutter to cut each square into a round. (the ravioli may be prepared ahead and stored, well wrapped, in the refrigerator, or frozen up to 3 months).
3. Combine cinnamon with the remaining 1/2 tablespoons sugar in a small bowl, set aside.
4. Cook the ravioli in a large pot of boiling water until they float to the surface and are tender, 2 to 4 minutes. Using a slotted spoon, transfer the ravioli to a kitchen towel and blot gently. (I lay a sheet of waxed paper down and spray the sheet with cooking spray; laying it on a towel may cause the raviolis to stick if you happen to have something to do (phone ring, etc.).
5. Place 3 ravioli on each dessert plate, spoon some Raspberry Marinara Sauce over the top and sprinkle with the cinnamon sugar before serving. Garnish with mint leaves,powdered sugar, optional.
6. Raspberry Marinara Sauce:
7. In a food processor, puree raspberries, sugar, lemon juice and balsamic vinegar until smooth. Strain through a fine sieve into a bowl. The sauce can be stored, covered in the refrigerator to up to 4 days or frozen for longer storage.
Title: Chocolate Amaretto Terrine
Ingredients:
- 12 sugar
- 1 1/2 water
- 1/2 butter
- 1 1/2 unsalted butter
- 2 3/4 eggs
- 3 Amaretto
- 2
- 1/4
- 2
- 2 1/2
- 2
Instructions:
1. Melt chocolate in top of double boiler over hot water;cool to room temperature.
2. Combine sugar and water in heavy small saucepan and bring to boil over high heat; cool syrup to room temperature.
3. Line bottom of 9x5-inch loaf pan with waxed paper;lightly butter sides of pan.
4. Beat 1 1/2 cups butter and 2 3/4 cups cocoa powder in large bowl of electric mixer until smooth, scraping down sides of bowl frequently.
5. Blend in yolks and eggs.
6. Beat in cooled melted chocolate and syrup.
7. Blend in Amaretto and almond extract.
8. Stir in 2 cups almonds.
9. Spoon into prepared pan and chill overnight.
10. Run knife around sides of pan and invert terrine onto platter.
11. Dust top with 2 tablespoons cocoa powder.
12. Press remaining 1/2 cup almonds onto sides of terrine.
13. Let stand 15 minutes;cut into 16 slices.
14. Top each slice with a dollop of whipped cream and serve.
Title: Ghirardelli Chocolate Pavlova W/ Milk Choc Chip Coffee Cream
Ingredients:
- 3 cream of tartar
- 1/4 granulated sugar
- 1 heavy cream
- 2 granulated sugar
- 1 pure vanilla extract
- 2 instant espresso powder
- 1
Instructions:
1. Preheat the oven to 300°F Line a baking sheet with parchment paper.
2. To make the meringue, in a large bowl whip the egg whites with an electric mixer at high speed until foamy. Add the cream of tartar and whip until soft peaks form. Add the sugar in a slow steady stream, continuing to whip until the whites are very stiff and the sugar is almost dissolved, about 3 minutes. Fold in the cocoa. The cocoa does not have to be completely incorporated; some streaks are fine. With a rubber spatula, spread the meringue into a 7-inch circle on the baking sheet.
3. Make a slight indentation in the center about 5 inches across. This makes a well for the filling.
4. Bake for 25 minutes. Turn off the oven, but leave the meringue in the oven for 50 minutes to continue to dry out. Remove from t he oven and cool to room temperature.
5. To make the filling, combine the cream sugar, vanilla, and espresso powder in a large bowl.
6. Whip with an electric mixer at high speed until soft peaks form. Fold in 1/2 cup of the chocolate chips.
7. Spread the cream in the center of the meringue. Sprinkle the remaining chocolate chips on top. Serve immediately.
Title: Stained-Glass Cookies
Ingredients:
- 1/2 butter
- 1/3 sugar
- 2 sugar
- 1 egg
- 1/2 light corn syrup
- 1 lemon rind
- 1 all-purpose flour
- 1 3/4 salt
- 1/8
- 1
Instructions:
1. Beat butter and sugar in a medium bowl with an electric mixer (set on medium speed) until light and fluffy.
2. Beat in egg, corn syrup, lemon extract and lemon rind until well-blended.
3. Reduce mixer speed to low and gradually beat in flour and salt.
4. Gather dough into two balls and flatten each into a disk and wrap in plastic.
5. Refrigerate dough at least one hour or overnight.
6. Soften dough slightly at room temperature before rolling out.
7. Separate candies by color and place each color inside a plastic bag - crush candies into small pieces.
8. Heat oven to 375 and line two large baking sheets with foil.
9. Between two sheets of waxed paper, roll one disk to a 1/4" thickness.
10. Using a 2 1/2" or 3" round cookie cutter or rim of glass, cut out cookies.
11. Using 1 1/2" holiday cookie cutters, make cutouts in center of each cookie.
12. Transfer cutouts to a separate baking sheet.
13. Trasfer cookies to prepared baking sheets.
14. Spoon ground hard candies into cookie cutouts - filling them completely to the same thickness as cookies.
15. Sprinkle cookies and cookie cutouts lightly with colored sugars.
16. Repeat with remaining dough disk.
17. Bake cookies and cutouts until firm and lightly golden and ground candies look translucent - about 5 minutes for cutouts and 7 to 10 minutes for cookies.
18. Cool on baking sheets.
19. Using think metal spatula, carefully remove cookies from foil.
Title: Hamantaschen (Best Ever!)
Ingredients:
- 20 prunes
- 12 raisins
- 6 orange
- 10 apple
- 1 lemon juice
- 1 sugar
- 6 eggs
- 1 lemon, juice and zest of
- 1 vanilla
- 3 flour
- 1 baking powder
- 1/2 baking soda
- 1
- 3 -5
- 2
- 1
Instructions:
1. For the filling, simply chop all the ingredients fine in your food processor and mix well.
2. For the dough, cream sugar and eggs.
3. Add oil and mix until it turns pale yellow and is no longer shiny.
4. Mix in lemon and vanilla.
5. In another bowl combine flour, baking soda, and baking powder.
6. Slowly add dry ingredients to wet. When it becomes difficult to mix, add more flour and knead.
7. Preheat oven to 375°F.
8. To assemble cookies, roll out dough (in batches) to desired thickness (maybe a little thinner than 1/4") and cut into circles of desired size (can use cookie cutter, inverted glass, etc). Put a dollop of filling in the center of each cookie and fold up into a triangular shape, pinching the corners and leaving the center open so that the filling peeks out.
9. Bake cookies for about 15 minutes until they are beginning to brown. I've always greased the cookie sheet very lightly with non-stick spray, but I don't know that you need to.
Title: Choco-Peanut Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2 unsalted butter
- 3/4 granulated sugar
- 1 eggs
- 2 vanilla
- 1 milk
- 1 creamy peanut butter
- 1/2 unsalted butter
- 3 confectioners' sugar
- 1 1/2 milk
- 3 sour cream
- 1 1/2 unsalted peanuts
- 3/4
- 1/2
Instructions:
1. Heat oven to 375 degrees F. Line the cups in two standard-size 12-cup muffin pans with paper liners.
2. Chocolate Cupcakes: In medium-size bowl, combine flour, cocoa powder, baking soda and salt.
3. In large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy, 2 minutes. Beat in eggs and vanilla until fluffy, 1 minute. On low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Fill each prepared muffin cup two-thirds full, about 3 tablespoons.
4. Bake in 375 degrees F oven 20 minutes or until wooden pick inserted in centers comes out clean. Remove cupcakes from pan to wire rack; let cool.
5. Filling: In medium-size bowl, with mixer on medium speed, beat peanut butter and butter until smooth. On low speed, gradually beat in sugar and 3 tablespoons milk. On high speed, beat until light and fluffy, 1 minute. If too thick, beat in 1 tablespoon milk. When cupcakes are cooled, spoon filling into large pastry bag fitted with 1/4-inch plain round tip. Insert tip into top of each cupcake; squeeze as much filling into center of each as possible (top will bulge).
6. Chocolate Frosting: In large glass bowl, microwave milk chocolate pieces on high power 1 to 2 minutes, stirring to melt. With mixer on medium speed, beat in sour cream until fluffy and good spreading consistency. Frost cupcakes. Sprinkle edge with peanuts, if desired. Store, covered, in refrigerator up to 3 days.
Title: Banana Nut Ring
Ingredients:
- 1 boiling water
- 2 pineapple tidbits
- 1 pecans
- 1/2 bananas
- 2
- 1
Instructions:
1. Dissolve Jello in boiling water Drain pineapple, measuring syrup (juice).
2. Add cold water to juice to make 1 1/2 cup; add to Jello.
3. Chill until very thick.
4. Fold in pecans and bananas.
5. Pour into 1 1/2 quart ring mold.
6. Chill until firm.
7. Prepare dream whip (thaw Cool Whip) as package directs.
8. Fold in drained pineapple.
9. Chill.
10. To serve, unmold ring and spoon pineapple mixture into center.
11. Garnish with quartered maraschino cherries.
Title: Cheese Pie
Ingredients:
- 1 1/4 low fat graham cracker crumbs
- 2 1/2 butter
- 1/4 sugar
- 1/2 sugar
- 1 1/2 fat-free cottage cheese
- 1/2 low-fat cream cheese
- 1/4 non-fat vanilla yogurt
- 2 flour
- 1 vanilla
- 1/8 salt
- 2 eggs
- 2 sugar
- 2 strawberries
- 2 sugar
- 2 cornstarch
- 3
- 1/2
Instructions:
1. Preheat oven to 325.
2. Crust: Combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 10 inch pie plate coated with cooking spray; chill.
3. Filling: Combine 1/2 sugar and next 8 ingredients in a blender, process til smooth. Place cheese mixture in large bowl. Place egg whites in second large bowl; beat til soft peaks form. Add 2 T sugar, beating until stiff peaks form. Gently fold egg white mixture into cheese mixture; pour into prepared crust. Bake at 325 for 45 min or til center barely moves when pan is touched. Cool to room temperature Cover and chill at least 4 hours.
4. Sauce: Combine berries, 3 T sugar, and cornstarch in a saucepan; bring to a boil. Cook 1 min, stirring constantly. Cool slightly. Place berry mixture in a blender; process til smooth. Strain and serve with pie.
Title: Pumpkin Squares
Ingredients:
- 1 butter
- 1 pumpkin
- 1 evaporated milk
- 1 sugar
- 1 cinnamon
- 1 eggs
- 3
Instructions:
1. Mix everything, except butter and cake mix, in a large bowl. Pour pumpkin mixture into a 9x13 pan, then sprinkle yellow cake mix evenly over pumpkin mixture. Drizzle melted butter over cake mix. Bake at 350 degrees for 1 hour.
2. Optional: Sprinkle cinnamon-sugar mix over top.
Title: Neapolitan Refrigerator Cookies
Ingredients:
- 3/4 sugar
- 1 egg
- 1 flour
- 1 baking powder
- 2 cocoa powder
- 2
- 1/2
- 1
Instructions:
1. in large bowl, combine 3/4 cup crisco with sugar.add egg and almond extract.mix well.
2. sift flour with baking powder, and blend into creamed mixture --
3. divide dough into 3 portions.
4. to one portion, add 1 tbls crisco and cocoa --
5. to another bowl, add a few drops of red food coloring and strawberry extract -- blend well.
6. with plastic wrap, line a loaf pan about 3x6" and 2" deep --
7. press chocolate dough into bottom of pan, brush with egg white.press white dough over chocolate dough, brush with egg white, then press strawberry dough on top and brush with egg white --
8. wrap plastic wrap around the three layers to cover.
9. chill several hours in refrigerator.
10. preheat oven to 375*.
11. remove dough and cut into 1/4" slices.
12. bake on ungreased cookie sheet for 10-12 minutes or firm.
13. transfer to wire rack to cool.
Title: Tiramisu'
Ingredients:
- 500 mascarpone
- 4 eggs
- 150 caster sugar
- 1/2 - 1 ladyfingers
- 300 brandy
- 3
Instructions:
1. beat sugar and egg yolks until white and frothy.
2. whisk egg whites until stiff.
3. fold mascarpone (or ricotta) into egg mixture.
4. add egg whites carefully.
5. pour coffee (and brandy or coffee liqueur if using) in a shallow bowl, dip biscuits (or pieces of sponge cake) in it, taking care not to soak them completely, and put them in a square tin (actually I make it in a glass loaf tin) in a single layer.
6. cover with the cheese cream and continue layering the ingredients, leaving the cream on top, dust with cocoa.
7. cover and refrigerate for a few hours or even overnight so that the biscuits have time to become moist and flavourful.
Title: Coffee Chocolate Chip Biscotti (Diabetic Adaptations Given)
Ingredients:
- 2 warm water
- 2 instant coffee granules
- 2 3/4 all-purpose flour
- 1 baking powder
- 1 baking soda
- 3 eggs
- 1 granulated sugar
- 1 vanilla extract
- 1/8 salt
- 1/3
- 1/2
Instructions:
1. PREHEAT oven to 350°F Grease baking sheet; cover with parchment paper.
2. COMBINE water and coffee granules in small bowl; stir until coffee is dissolved.
3. COMBINE flour, baking powder and baking soda in small bowl.
4. WHISK together eggs, sugar, vanilla extract and salt in large bowl. Whisk in oil and coffee mixture. Stir in morsels. Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet. Using floured hands, quickly stretch dough to form two flattened logs.
5. BAKE for 15 to 20 minutes or until set and almost firm. Let cool to room temperature.
6. CUT logs into 1-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1 inch apart.
7. BAKE, turning each slice over halfway through, for 15 minutes or until biscotti are slightly toasted and crisp. Let cool slightly on baking sheet; remove to wire rack to cool completely.
Title: Earl Grey Tea Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 unsalted butter
- 6 sugar
- 1/2 pure vanilla extract
- 1/2 egg
- 1
Instructions:
1. In the bowl of a food processor, combine flour, baking powder, salt and tea leaves. Pulse until tea leaves are finely ground, about 6 pulses.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until fluffy, about 4 minutes.
3. To mixer, beat in vanilla, followed by egg.
4. Add dry ingredients to mixer bowl and mix just until dough comes together.
5. Wrap dough in plastic wrap and chill in refrigerator for 1 hour.
6. Adjust oven racks to upper and lower middle positions and preheat oven to 350°F Line 2 baking sheets with parchment paper.
7. Lightly flour a clean work surface. Roll dough out to 1/8-inch thickness. Cut out cookies with cutter of choice, then transfer to prepared baking sheet.
8. Bake until cookies are just golden at the edges, about 12 minutes.
9. Let cool 5 minutes on sheet, then transfer to a wire rack to finish cooling.
Title: Windmill Cookies
Ingredients:
- 1 baking soda
- 1/2 hot water
- 1 butter
- 2 brown sugar
- 4 flour
- 1 cinnamon
- 1/2 nutmeg
- 1 ground cloves
- 1/2 ground mace
- 3/4
Instructions:
1. Dissolve the baking soda in the hot water.
2. Mix together the butter, brown sugar and baking soda and water mixture.
3. In a separate bowl, mix together the flour, cinnamon, nutmeg, cloves and mace; combine with the butter mixture and stir in the almonds.
4. Roll dough into 2 loaves, each 3-1/2 x 10".
5. Chill overnight in the refrigerator.
6. When ready to bake, preheat oven to 350°.
7. Slice loaves into 1/4-inch slices on a cookie sheet abotu 2" apart for 10 minutes, or until slightly browned.
Title: Domino's Caramel Frosting
Ingredients:
- 2/3 unsalted butter
- 1 brown sugar
- 1/2 1% low-fat milk
- 1 confectioners' sugar
- 1 vanilla
Instructions:
1. Melt butter; add brown sugar and milk and heat to boiling, stirring constantly.
2. Boil gently for 5 minutes; cool 10 minutes.
3. Mix in confectioner's sugar, beating until smooth; add vanilla and beat until spreading consistency.
4. This should frost a 13X9 cake OR a 2 layer cake; serving size is based on 1/10th of a cake.
Title: Healthy Apple Spice Cake
Ingredients:
- 1/3 canola oil
- 1 3/4 coconut oil
- 1 1/2 pure maple syrup
- 1 1/2 unsweetened applesauce
- 1 rolled oats
- 2 1/4 sea salt
- 1 1/2 baking soda
- 2 baking powder
- 1 1/2 ground cinnamon
- 1 cardamom
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk the oil and maple syrup until well incorporated.
3. Add the soy flour mixture and whisk for another 4 minutes until well incorporated. T.
4. horoughly whisk in the applesauce.
5. Stir in the oats and salt and set aside. This allows the oats to soften and absorb some moisture before baking.
6. In a medium mixing bowl, sift together the flour, baking soda, baking powder, and spices. Gradually add the flour mixture to the applesauce mixture, beating well after each addition.
7. Lightly coat a 10-inch Bundt pan with cooking spray or oil. Pour the batter into the pan.
8. Bake for 45 to 55 minutes, until a knife inserted in the center comes out clean. Immediately invert the cake onto a serving plate and remove the pan.