lumicero/recipes-ing2inst huggingface dataset:
Title: Yorkshire Fat Rascals
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1 salt
- 1 dark brown sugar
- 4 butter
- 1/2 currants
- 1 milk
- 2 -3 water
- sugar
Instructions:
1. Preheat oven to 400F; Sift flour and baking powder in medium bowl.
2. Mix in the pinch of salt and brown sugar, then rub in the butter.
3. Add the currants, milk and enough water to make a soft dough.
4. On a floured surface, roll out dough to about 1/2-inch thickness, and cut into 2-inch rounds.
5. Dust the rounds with sugar, and place on a well-greased baking pan.
6. Bake for 15-20 minutes, or until the Rascals are lightly browned.
7. Cool on a rack.
Title: Instant Rice Pudding Mix in a Jar
Ingredients:
- 3 sugar-free instant vanilla pudding mix
- 3/4 raisins
- 3 ground cinnamon
- 2 nutmeg
- 1/4
- 1/8
Instructions:
1. Empty pudding mix into 1/2 pint jelly jar -- add cinnamon and nutmeg. Using a spoon to spread evenly in jar.Add French Vanilla instant creamer.
2. Add 1/2" layer of rice and half the raisins.
3. Repeat layers of rice and raisins.
4. Fill to the top with remaining rice.
5. Attach the tag with following recipe instructions:
6. Empty contents of jar into small saucepan.
7. Add 3 cups of fat free milk and whisk together.
8. Bring to a boil over medium-high heat, stirring constantly. Remove from heat and let stand 5 minutes.
9. Serve hot or cold.
10. Sprinkle with additional cinnamon before serving if desired.
Title: Whipped Cream Frosting
Ingredients:
- 1 heavy whipping cream
- 1/2 pure vanilla extract
- 1 granulated sugar
- 1 heavy whipping cream
- 1/2 pure vanilla extract
- 1 granulated sugar
- 1 1/2 granulated sugar
- 1 1/2
Instructions:
1. Whipped Cream Frosting In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
2. For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
Title: Instant Pot Figgy Pudding
Ingredients:
- 8 pitted dates
- 8 dried figs
- 3 1/2 water
- 1 baking soda
- 1/2 unsalted butter
- 1 granulated sugar
- 2 eggs
- 2 1/2 self-rising flour
- 1/2 brown sugar
- 1 heavy cream
- 1 unsalted butter
- 1/2 vanilla extract
- 1 Bourbon
- 1 rum
- 1/2 salt
Instructions:
1. Place the dates, dried figs and 2 cups water in a medium saucepan and bring to boil over moderate heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 15 minutes, before adding to a blender and pureeing until smooth.
2. Cream the butter and sugar in a large bowl, until fluffy, about 3 minutes. Add the eggs and beat until well combined. Fold in the flour and the pureed fig mixture. Stir in the chocolate chips. Pour the batter into a greased 6-qt glass heat-proof bowl with butter or baking spray.
3. Insert a metal trivet into the Instant Pot and pour in the remaining 1 ½ cups water. Place the bowl with the batter into the Instant Pot and lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 40 minutes, allowing to natural release for 10 minutes before manually releasing any remaining pressure.
4. Carefully open the lid and transfer the pudding bowl to a wire rack to cool. Remove the metal trivet and discard the water. Wipe the inner bowl dry and set to sauté. Once hot, add the brown sugar, cream and butter. Cook, stirring often, until the sauce has thickened, about 8 minutes. Turn the machine off and stir in the vanilla, bourbon (if using) and salt.
5. Invert the figgy pudding bowl onto a platter and slice. Serve with the warm sauce and a dollop of cream.
Title: Lemon Butter Tarts
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 lemon, juice and rind of
- 4 milk
- 1 currants
Instructions:
1. Mix all ingredients together and fill tart shells about 1/2 full.
2. Set oven at 375 degrees.
Title: Peaches Flambees
Ingredients:
- 2 butter
- 2 brown sugar
- 2 brandy
- 2
Instructions:
1. fill the half peaches with butter and brown sugar, place in an oven proof dish, cover and cook in a moderate oven for 15 minutes.
2. just before serving heat the brandy in a saucepan and pour over the peaches.
3. light with a match, and present to your guests whilst still alight.
Title: Gabriella's Biscotti
Ingredients:
- 1 1/4 flour
- 1/2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/2 unsalted cashews
- 1/2 dried cranberries
- 1 egg
- 1/4 vanilla extract
- 1 lemon juice
- 1
Instructions:
1. mix together in bowl.
2. oven temperature 325.
3. place on cookie sheet in square shape 12 an inch thick.
4. bake 25 minute
5. let cool then into 12 to 1 inch wide stripes.
6. and enjoy yourself.
Title: Ginger Icing (Cream Cheese Frosting with Candied Ginger)
Ingredients:
- 4 unsalted butter
- 8 cream cheese
- 1 vanilla extract
- 1 fresh lemon juice
- 2 powdered sugar
- 1 candied ginger
Instructions:
1. Beat the butter, cream cheese, vanilla, and lemon juice in a bowl until smooth.
2. Gradually beat in the powdered sugar.
3. Add the candied ginger.
4. Spread on top of a spice cake such as carrot, banana, pineapple, etc.
5. Spread best when cake is still warm.
6. Enough for a sheet cake to serve 9 or 12.
Title: Peach Dumplings
Ingredients:
- 2 butter
- 2 sugar
- 1 vanilla
- 1 1/2 cinnamon
- 1
- 12
Instructions:
1. Peel, pit and slice each peach into 8 slices.
2. Roll each peach slice in crescent roll dough and place in buttered 9x13 pan.
3. Melt butter and add sugar, barely stirring. Add vanilla.
4. Pour over crescent wrapped peaches.
5. Carefully pour Mount Dew around edges of pan.
6. Sprinkle with cinnamon, sufficient to taste.
7. Bake at 350 for 40 minutes.
8. Serve immediately from oven, with vanilla ice cream, spooning sweet sauces from the pan over each serving.
Title: Buttery Spritz Cookies
Ingredients:
- 2 butter
- 2 white sugar
- 4 vanilla
- 1
- 5
Instructions:
1. Cream butter until soft in very large mixing bowl. Gradually add sugar,creaming well after each addition until light and fluffy. Add egg yolks one at a time beating well after each addition. Stir in vanilla. Stir in flour a small amount at a time , mix well.
2. Fit dough into cookie press and press onto ungreased cookie sheets. Decorate with colored sugars as desired.
3. Bake at 400 degrees for 7 to 10 minutes.
4. Cookies are done when very lightly browned. Remove to wire rack to cool completely.
Title: Chambord Chocolate Soup
Ingredients:
- 12 Chambord raspberry liquor
- 4 raspberries
- 2 vanilla bean
- 4 powdered sugar
- 2 raspberries
- 1/4 Chambord raspberry liquor
- 3
- 1/4
- 1/2
- 1
Instructions:
1. Heat half and half to a boil.
2. In a heat proof bowl mix the semi-sweet and dark chocolate chips together.
3. Pour hot cream over chips.
4. Whisk until smooth.
5. Add raspberry liqueur and stir just until combined.
6. In heat proof bowls add 15 raspberries to each bowl.
7. Pour soup over.
8. Top with meringue.
9. Scrape contents of vanilla bean into egg whites.
10. Gradually add sugar, beating until it forms stiff peaks.
11. Dollop like a floating island onto soup; broil until lightly browned.
12. Blend raspberries and liqueur and run through sieve to remove seeds; make dots around the island.
Title: Quickest Healthiest Brownies
Ingredients:
- 1 plain fat-free yogurt
- 1 non-fat vanilla yogurt
Instructions:
1. Mix (may add a drop of water if you think it is necessary, but generally not) and pour in a 8x8 baking dish that has been sprayed with non-stick agent.
2. Bake at 350 for 25 to 35 minutes. Check for doneness by inserting a toothpick in the middle and pulling it out clean.
Title: Rosewater Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 butter
- 1 granulated sugar
- 3 milk
- 1/2 vanilla extract
- 3/4 rose water
- 3 heavy whipping cream
- 2 gelatin powder
- 1 cold water
- 1 1/2 boiling water
- 1 1/2
Instructions:
1. Preheat oven to 350 and grease 2 7-inch cake pans or whatever size you would like. This cake can also be made into layers as I did in the photo.
2. In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set aside. In another medium bowl, whisk together milk, egg whites, vanilla extract, and rose water.
3. Place butter and sugar in a large bowl. Using a stand mixer or electric mixer, cream together the butter and sugar until light colored and fluffy. Scrape the bottom and sides of the pan while you go to make sure it is well mixed. This will take around 5 minutes.
4. After creaming the butter and sugar, add about 1/3 of the dry ingredients to the creamed mixture. Mix well. Next add 1/2 of the wet ingredients. Repeat until you finish with the last addition of dry ingredients.
5. Pour the batter into your greased cake pan(s) and bake for 15-20 minutes. I baked two 7-inch layers and I baked them for about 12 minutes, oven time may vary a bit depending on your oven.
6. Cool cake completely on a wire rack before icing.
7. To make the icing: in a small bowl, sprinkle gelatin over cold water to bloom and let sit 5 minutes. Add hot water and stir to melt the gelatin. In the meantime, whip your cream to medium peaks and pour in gelatin mixture. Whip to medium-stiff peaks.
8. Ice your cake and enjoy!
Title: Norwegian Cloudberry Cream With Lavender and Vanilla
Ingredients:
- 1/2 sugar
- 6 vanilla bean
- 3
- 1
Instructions:
1. If using fresh cloudberries, sugar them to taste. They should be pleasantly sweet but still have a little tartness.
2. Pour the cream into a large bowl.
3. Scrape the black seeds out of the vanilla bean and add to the cream.
4. Whip the cream until stiff, then gently fold in the cloudberries (cloudberry preserve/jam) and lavender.
5. Serve immediately in little glass bowls or a large glass trifle bowl.
Title: Weight Watchers Pineapple Fluff
Ingredients:
- 2 fat-free cool whip
- 2 plain fat-free yogurt
- 2 crushed pineapple
- 2 fat-free vanilla pudding
Instructions:
1. Drain juice from pineapple and reserve.
2. Mix together Cool Whip and Yogurt.
3. Add in drained pineapple
4. Sprinkle in instant pudding and stir well.
5. If mixture is too thick add in some of reserved pineapple juice.
6. Chill and serve.
Title: Icelandic Happy Marriage Cake
Ingredients:
- 1 quick oatmeal
- 1 all-purpose flour
- 1/2 brown sugar
- 1/2 white sugar
- 1 baking soda
- 1 unsalted butter
- 1 egg
- 1 vanilla extract
- 3/4
Instructions:
1. Preheat oven to 400°. Butter or grease a 9-inch cake or pie pan.
2. In a mixing bowl, combine oatmeal, flour, brown and white sugar, and baking soda. Cut in the butter (as you would for pie crust); with a pastry blender or with your hands, rub the butter into the dry ingredients until well blended.
3. Beat in one egg and vanilla extract.
4. Press 2/3 of the cake dough into the bottom of the pan. Spread the rhubarb jam evenly over the layer, then crumble remaining dough over top of cake.
5. Bake for 20-25 minutes, or until crust is golden brown.
6. Cool in pan on wire rack.
7. Slice and serve.
Title: Grandma's Peanut Butter Icing
Ingredients:
- 1/4 margarine
- 1/3 peanut butter
- 1/3 salt
- 2 1/4 powdered sugar
- 1/2
Instructions:
1. Add together margarine, peanut butter and salt and stir until well mixed.
2. Add in powdered sugar and coffee, blend well.
3. Frost over cake or cupcakes.
4. Enjoy!
Title: Scalloped Apples
Ingredients:
- 6 granny smith apples
- 1/2 butter
- 1 cinnamon
- 1/2 nutmeg
- 2 lemon juice
- 1 light brown sugar
- 1/4 pecans
Instructions:
1. Peel, core and slice apples.
2. Melt butter in a small saucepan and add cinnamon, nutmeg, lemon juice and brown sugar.
3. Heat until sugar is melted.
4. Place apples in a baking dish and pour mixture over apples.
5. Sprinkle pecans over top and bake for 45 minutes at 350°.
Title: Best Apple Stack Cake
Ingredients:
- 4 water
- 4 -5 light brown sugar
- 1 apple butter
- 1 cinnamon
- 1 1/2 ginger
- 1/2 nutmeg
- 1/4 clove
- 1/4 all-purpose flour
- 4 1/2 baking soda
- 2 1/4 baking powder
- 1 1/4 salt
- 1/4 milk
- 1/2 lemon juice
- 2 egg
- 1 lemon zest
- 1 sugar
- 1/4 unsalted butter
- 1 1/2 lemon juice
- 3/4
Instructions:
1. Preheat oven to 350.
2. Coat 2 cake pans with flour type baking spray.
3. Bring apples and enough water to cover them to a simmer till apples are completely softened- about 10 mins.
4. Drain apples - reserve 1/2 Cup water.
5. Combine apples, brown sugar, apple butter, cinnamon,ginger, nutmeg and cloves in a lg. bowl.
6. Combine milk and lemon juice in a sm. bowl. Let sit for 10 mins.Add egg , egg yolk and lemon zest- whisking to blend.
7. Beat sugar and butter at med-high with mixer until light and fluffy.
8. Gradually add flour mixture to butter mixture alterantively with milk mixture, beginning and ending with flour mixture.
9. Beat on low until well combined.
10. Divide into 5 equal portions. Pat 1 portion into the 2 prepated pans reserving 3 portions.
11. Bake until edhes and top are brown 10 to 15 minutes. Cool for 5 minutes then remove from pans.
12. Repeat with remaining layers until all are baked.
13. To assemble.
14. Place 1 cake on a cake stand Spread about 1 1/2 Cups apple mixture.
15. Repeat with remaining layers and apple mixture until all are used.
16. Cover tightly and store in refrigerator overnight.
17. Garmish with apples.
Title: Apple Walnut Cake
Ingredients:
- 2 all-purpose flour
- 1 whole wheat flour
- 1 cinnamon
- 1 baking soda
- 3/4 salt
- 1 1/2 sugar
- 2 eggs
- 3 golden delicious apples
- 3 walnuts
- 1 apple brandy
- 3 cream cheese
- 16 butter
- 1/2
- 1
Instructions:
1. Preheat oven to 325.
2. Grease and flour two 9 X 2" round cake pans and line the bottom with waxed or parchment paper.
3. Sift together flours, cinnamon, baking soda, salt.
4. On medium speed, beat oil with sugar for 3 minutes or until smooth. Add eggs (room temperature) one at a time and beat until light, 1 or 2 minutes. Add the dry ingredients in thirds, beating after each addition until smooth.
5. Expect a thick and doughlike batter.
6. With a spoon, stir in the apples (cut in 1 inch pieces), walnuts, and brandy until just barely blended.
7. Bake for 44-55 minutes or until a cake tester comes out clean. Let rest in pans for 10 minutes then remove and cool completely.
8. On medium speed beat cream cheese and butter until smooth, for about 3 minutes. Gradually add caramel until it is well incorporated.
Title: Date-Filled Oat Cookies
Ingredients:
- 1 shortening
- 1 brown sugar
- 1/2 milk
- 2 rolled oats
- 1 3/4 flour
- 3 baking powder
- 1/2 salt
- 1 dates
- 2/3 water
- 1/2 sugar
- 1 lemon juice
Instructions:
1. Cream shortening and gradually add sugar, mixing until very light in color. Add milk and oats.
2. Add dry ingredients to creamed mixture.
3. Chill thoroughly.
4. Roll out to 1/8 thickness on a lightly floured board and cut with cookie cutter.
5. Bake at 350 for 12-15 minute.
6. When cool put pairs of cookies together with filling.
Title: Scotty's Chocolate Kahlua Cake
Ingredients:
- 1 chocolate soymilk
- 1/2 eggs
- 2 instant chocolate pudding mix
- 1/3 Kahlua
- 1
- 3/4
Instructions:
1. Mix all of the ingredients together and divide the batter into two greased 9 inch cake pans.
2. Bake at 350 degrees for 25 minutes.
3. Once the cakes have cooled, frost the layers with a vanilla frosting mixed with cocoa powser and serve!
Title: Easy Summer Fruit Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1/2 flour
- 1/2 baking powder
- 1 3/4 vanilla
- 2 nectarines
- 1 apples
- 2 brown sugar
- 4 cinnamon
- 1
Instructions:
1. Line a baking pan with baking paper.
2. Mix the eggs with the oil, add the sugar and the orange juice, followed by the fruit and the dry ingredients.
3. Bake at 350 degrees F for 45-50 minutes, or until a skewer comes out clean.
4. Keep refrigerated and use within two days- if it lasts that long.
Title: Pick Your Own Berry Upside Down Cake
Ingredients:
- 1 1/3 all-purpose flour
- 3/4 sugar
- 1 egg
- 1 vanilla
- 1 baking powder
- 1/2 salt
- 2/3 milk
- 1 blackberries
- 1/2 strawberries
- 1/3 sugar
- margarine
Instructions:
1. Combine the cake ingredients in a bowl and mix well.
2. Then set aside.
3. Add Butter to a 9x9 or 10 inch baking pan.
4. Put butter in a preheated 350 degree oven to melt for about 2 minutes or so.
5. Then sprinkle 1/2 cup of sugar over the butter that has been melted.
6. Spoon the thawed and drained berries over the butter and sugar evenly.
7. Pour cake mixture evenly over berries.
8. Bake for 50 minutes or until toothpick comes out clean.
9. After cake is done, place cake plate on top of baking pan and flip.
10. Let stand for a couple of minutes.
11. Then open mouth and insert cake.
12. Enjoy!
Title: Coconut Rum Pound Cake
Ingredients:
- 1/2 unsalted butter
- 1/2 shortening
- 3 cake flour
- 1 eggs
- 4 sugar
- 2 buttermilk
- 1 vanilla extract
- 2 sugar
- 1 water
- 1/2 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 325 degrees. Spray bundt cake pan with baking spray/flour.
2. In a large bowl, beat butter, shortening, and sugar at medium speed with electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. With a wooden spoon, add flour in 4 parts, alternating with buttermilk, beginning and ending with flour. Stir to combine.
4. Add rum and vanilla, stirring to combine. Place batter in pan.
5. Bake one hour and 20 minutes. After 40 minutes cover with foil. Let cool in pan 15 minutes.
6. While cake is cooling, combine sugar and water for glaze in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and add rum and vanilla, let cool slightly.
7. Remove cake from pan. Brush glaze on cake, letting it soak onto cake after each application, until all glaze is used. Let cool completely.
8. Enjoy now or wrap as airtight as you can. Let cake mellow for 6 weeks or so in a very cool, dry place. If you make the cake in November, it should be just great by Christmas.
Title: Zinful (Sinless) Poached Peaches With Cardamom Yogurt
Ingredients:
- 1/2 ground cardamom
- 2 low-fat vanilla yogurt
- 8 zinfandel
- 2 sugar
- 750
- 1
Instructions:
1. Mix the cardamom into the yogurt and refrigerate until you are ready to serve.
2. Toss the peaches with the lemon juice so they won't oxidize.
3. Put the Zinfandel and sugar into a stainless steel pot over medium heat and bring it to a simmer.
4. Add the peaches and simmer for about 15 minutes, covered.
5. Remove the peaches and reduce the Zinfandel by about half, down to light syrup.
6. Spoon the sauce over the peaches.
7. Drizzle cardamom-yogurt over the top.
Title: Summertime Pink Lemonade Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 vanilla ice cream
- 3 sugar
- 1
- 5 -6
- 1
- 2
Instructions:
1. Prepare cake mix as directed. Bake in 2 9 inch round cake pans;cool.
2. Meanwhile, stir ice cream to soften; quickly stir in 1/3 c of the concentrate and the food coloring.
3. Spread evenly in foil lined 9 inch cake pan. Freeze for 2-3 hours until firm.
4. Place one cake layer on serving plate. Place ice cream layer on top of first layer. Place second cake layer on top of ice cream layer. Place in freezer.
5. Beat cream with remaining concentrate and sugar until stiff.
6. Remove cake from freezer and frost tops and sides of cake with whipped cream mixture. Return to freezer for at least one hour.
Title: Rum Balls
Ingredients:
- 1 walnuts
- 1/2 pecans
- 2 light corn syrup
- 1/2 light rum
- 1/4 powdered sugar
Instructions:
1. Blend all ingredients except powdered sugar until the mixture is a uniform consistency.
2. Roll into balls approxiamtely 3/4 inch in diameter.
3. Coat balls with powdered sugar.
4. Let sit in containers in a cool place for 2 weeks before serving; this lets the alcohol evaporate, leaving the rum flavoring.
Title: Coconut-Macadamia Nut Pie
Ingredients:
- 0.5 sugar
- 1 eggs
- 3 light corn syrup
- 1 butter
- 1/4 vanilla extract
- 1 flaked coconut
- 1
- 3/4
- 1
Instructions:
1. Preheat over 425 degrees.
2. Fit piecrust into a 9 inch pieplate according to package directions; fold edges under and crimp. Freeze 15 minutes.
3. Bake 6 -8 minutes or until golden; cool on a wire rack.
4. Whisk together sugar and next 5 ingredients; stir in nuts and coconut.
5. Pour into prepared piecrust.
6. Lower oven temperature to 350 degrees and bake 55-60 minutes; cool on wire rack.
Title: Cream Cheese Cut-Out Cookies With Almond Frosting
Ingredients:
- 1 butter
- 1 cream cheese
- 1 1/2 sugar
- 1 egg
- 1 vanilla
- 1/2 flour
- 3 1/2 baking powder
- 1 powdered sugar
- 2 butter
- 2 milk
- 1/4
- 4 -5
Instructions:
1. Beat butter and cream cheese until well combined.
2. Add sugar, beat until fluffy.
3. Add egg, vanilla, almond extract; beat well.
4. In medium bowl mix flour and baking powder (or sift).
5. Add flour mixture to cream cheese mizture; beat until well combined.
6. Divide dough in half.
7. Cover and chill 1 1/2 hours or until dough is easy to handle.
8. On floured surface roll dough to 1/8" thickness & cut with cookie cutters.
9. Place on ungreased cookie sheets.
10. Bake in 375 degree oven for 8-10 minutes or until slightly browned.
11. Remove to wire racks to cool.
12. FROSTING:.
13. In bowl beat powdered sugar, butter, and almond extract until smooth.
14. Beat in enough milk until frosting is of piping consistency. For spreadable frosting, add a little more milk.
15. Stir in a few drops of food coloring, if desired.
Title: Gingerbread Cake
Ingredients:
- 1/2 brown sugar
- 1/4 butter
- 1 orange, rind of
- 1 egg
- 1 applesauce
- 1 molasses
- 1/2 gingerroot
- 1/4 cake-and-pastry flour
- 1 1/2 cinnamon
- 1 baking soda
- 1 baking powder
- 1 salt
- 1/2 lemon, zest of
- 1/2 lemon juice
- 1 cinnamon
- 1/2 brown sugar
- 1/3 apples
- 3
Instructions:
1. In bowl and using electric mixer, beat brown sugar, margarine or butter and orange rind until smooth.
2. Beat in egg and egg white, beating well after each addition.
3. Mix in applesauce, molasses and ginger until smooth. 3. Combine flour, baking soda, baking powder and salt; gradually beat into sugar mixture, beating for 2 to 3 minutes.
4. Transfer to 8-inch (2 L) square cake pan. Bake in 350°F (180 oven for 40 minutes or until cake pulls away from sides of pan and toothpick inserted in centre comes out clean.
5. To make the apple topping:
6. In a heavy skillet , combine sugar, lemon rind, lemon juice and cinnamon; cook over medium heat till bubbly.
7. Add apples and cook , stirring often for 5 minutes or till tender. Let cool slightly. Top warm cake with the apple topping.
8. I warmed the left over apple sauce and added a little cinnamon , and pour some over the cake.
9. Serve warm or cold. Makes 12 servings.
Title: Dark Chocolate Brownies With White Chocolate Chunks
Ingredients:
- 4 unsalted butter
- 6 flour
- 2/3 baking powder
- 1/2 salt
- 1/4 sugar
- 1 eggs
- 2 vanilla extract
- 1 white chocolate
- 5 fresh strawberries
Instructions:
1. Preheat oven to 325. Butter 8-inch square pan.
2. Stir chocolate and butter in heavy medium sized saucepan over low heat until melted and smooth. Cool to room temperature.
3. Combine flour, baking powder and salt in small bowl. Whisk together sugar, eggs and vanilla in medium bowl until mixture is very thick (about 3 minutes). Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
4. Bake for approx 28 minutes or until tester inserted in center comes out with moist crumbs attached. Transfer pan to wire rack; cool completely.
5. Cut brownies into 16 squares. Serve brownies with starwberries.