lumicero/recipes-ing2inst huggingface dataset:
Title: Super-Delish Oreo Banana Bread
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 kosher salt
- 1/2 unsalted butter
- 1 granulated sugar
- 1 vanilla extract
- 1 bananas
- 1
- 3
- 1/2
- 14
Instructions:
1. Preheat oven to 350º. Line a loaf pan with parchment paper and grease with cooking spray.
2. In a large bowl, whisk together flour, baking soda, and salt.
3. In another large bowl, mix together melted butter, sugar, egg and egg yolk, sour cream, and vanilla. Add mashed bananas and stir until combined. Gradually add dry ingredients to wet ingredients until just combined.
4. Fold in chocolate chips and crushed Oreos and transfer to prepared loaf pan.
5. Bake until a toothpick comes out clean, about 1 hour. Let cool 10 minutes in pan, then turn out onto a cooling rack to cool completely.
Title: Soft Centered Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 sugar
- 3/4 brown sugar
- 1 baking soda
- 1 salt
- 1 vanilla
- 1 butter
- 2
Instructions:
1. preheat oven to 350 degrees.
2. beat butter and sugar until fluffy.
3. in a seprate bowl, mix together flour, salt, and baking soda.
4. mix eggs and vanilla into the butter mixture.
5. slowly combine flour mixture into butter mixture.
6. add chocolate chips.
7. spoon onto cookie sheets.
8. bake for ten min.
9. cool for 2-3 min.
Title: Rum Soaked Sponge Cake
Ingredients:
- 8 -9 water
- 1/4 corn syrup
- 2 sugar
- 1/3 rum
- 1/3
Instructions:
1. In a small saucepan stir water, corn syrup and sugar over medium heat, stir until it boils and the sugar is dissolved.
2. Remove from heat and let cool for 5 minutes.
3. Pour in rum.
4. Without removing spongecake from pan poke many holes halfway through the cake with a skewer approx 1/2 inch apart.
5. Slowly pour all the rum mixture all over the cake. Let sit for a few minutes or overnight to soak.
6. Serve with whipped cream if desired.
Title: Saffron Scented Fresh Figs With Cinnamon and Honey
Ingredients:
- 50 white sugar
- 1 saffron
- 2 cinnamon stick
- 8 honey
- 150 fresh figs
Instructions:
1. Place 300ml cold water, the sugar, saffron, cinnamon stick and honey in a large pan, stirring to dissolve the sugar. Bring to the boil gently and simmer for 15 to 20 minutes, or until the syrup has reduced slightly.
2. Add the figs and simmer for a further 5 minutes or until tender. Remove from the heat and discard the cinnamon stick.
3. Serve the figs warm with the yogurt and drizzled with the saffron syrup.
4. Serving tip - Stir the yogurt into the cooled syrup for an extra creamy sauce, or serve chilled with ice cream.
Title: Dough for Kuri Man
Ingredients:
- 1 1/2 flour
- 3/4 sugar
- 1/2 baking soda
- 3 butter
- 4 milk
- 1 egg
Instructions:
1. Mix flour, sugar, and baking soda in a bowl.
2. Cut the butter into the flour mixture until it resembles sand.
3. Whisk together the milk and egg.
4. Add to flour mixture and mix until a dough forms, being careful not to overmix.
5. Refrigerate this dough for at least 2 hours, freezing also makes the dough easier to handle.
6. Taking walnut sized balls of dough, roll to 1/4 inch thick rounds and fill with shiro koshian or koshian, making sure to seal the dough well.
7. If desired, brush the tops with an egg wash and sprinkle on sesame seeds (untoasted).
8. Bake at 400 degrees for 10 minutes, increase temperature to 425 degrees and bake for an additional 5 to 6 minutes.
Title: Rice Pudding
Ingredients:
- 11 milk
- 1 1/2 sugar
- 1 cornstarch
- 1 rice
- 1 raisins
- 3 eggs
- 1 vanilla
- 2 butter
Instructions:
1. Place first 5 ingredients in pot and bring to a boil. When it comes to a boil immediately put on "simmer" until rice is tender (1/2 hr). Stir.
2. Beat the remaining 3 ingredients in a separate bowl and add about a spoonful (at a time) of the above to the bowl to gently introduce the milk mixture to the egg mixture. By doing it this way the eggs will not curdle.
3. When enough has been introduced to the egg mixture empty the bowl of egg mixture into the pot. Stir and place in bowl to cool. Refrigerate.
Title: Simple Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/2 butter
- 3 -5 powdered sugar
Instructions:
1. Mix cream cheese and butter on low speed using either a stand or hand mixer until well mixed and smooth.
2. Sift sugar. This is very important to avoid small sugar lumps and achieve a very smooth frosting.
3. Add sugar, one cup at a time, mixing well in between each addition. Stop when you get the consistency you desire.
4. .
5. At this point, you can use as is or add flavorings 1 tsp at a time until you get the desired taste. Any kind will work well with this frosting.
6. Cocoa mixes well into this for chocolate cream cheese frosting. Start with two tablespoons and go up from there, a tablespoon at a time, until you get the level of chocolate-ness you want.
7. Or color it: Since this frosting is almost snow white, you can add any color you like.
8. And if it's too sweet for you, add a bit of salt to counteract that. You can really do whatever you like with this one.
Title: Avocado Chocolate-Peanut Butter Pudding
Ingredients:
- 2 avocados
- 1/2 peanut butter
- 2 honey
- 1/4 salt
- 1/4
Instructions:
1. Place all ingredients in blender with 1/4 cup water.
2. Blend, adding water as necessary to thin the mixture.
Title: Carrot Raisin Cupcake
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 2 1/4 white vinegar
- 2 pumpkin pie spice
- 1 cinnamon
- 3/4 ground ginger
- 1/2 salt
- 1 3/4 vanilla
- 3 1/2 carrots
- 4 eggs
- 3/4 white sugar
- 1/2 brown sugar
- 1 1/2 raisins
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Line cup cake pan with liners.
3. Peel and shred carrots. Set aside in medium bowl.
4. In another medium bowl combine flour, pumpkin pie spice, ginger, cinnamon, baking soda and salt until all ingredients are well incorporated. Set aside.
5. In a large mixing bowl add egg, sugars (white and brown), oil, and vanilla.
6. Mix well until frothy with hand mixer.
7. Slowly add dry ingredients into egg/sugar mixture and mix until all ingredients are well incorporated, but do not overmix.
8. Add carrots and rasins in mixture and STIR, do not use hand mixer.
9. Stir well, then pour mixture into liners halfway, place into oven.
10. Bake for about 18-20 minutes depending on your oven.
11. Take cupcakes out of oven and pan and let cool.
12. If you plan to frost them, I would suggest going down to 1/2 cup white sugar.
Title: Rolled Fondant
Ingredients:
- 1/4 unflavored gelatin
- 1/4 cold water
- 1/2 corn syrup
- 1 shortening
- 2 vanilla extract
- 1 confectioners' sugar
- 6
Instructions:
1. Combine gelatine and cold water; let stand until thick. Warm gelatine mixture and heat until dissolved(Do Not Boil).
2. Add corn syrup and glycerine, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
3. Place 4 cups confectioners' sugar in large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatine mixture. Mix in the sugar and add more a little at a time, until stickiness disappears.
4. Switching to your hands, knead in remaining sugar making sure to keep a lot of icing sugar between your hands and the fondant to prevent the fondant from sticking to your hands. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is to soft, add more sugar; to stiff, add water(a drop at a time).
5. Wrap fondant tightly in plastic wrap and store in a n air tight container. Allow the fondant to set for at least 12 hours before using it.
6. When ready to use dust the table with cornstarch and dust rolling pin as well. Roll out fondant as desired and cover cake. Will cover a 12 inch cake.
Title: Dessert Lasagna
Ingredients:
- 1 prepared vanilla pudding
- 4
- 1
Instructions:
1. Spread a thin layer of whipped cream on the bottom of a 8 by 10 pan.
2. Place soup crackers on top evenly, covering as much as possible.
3. Next spread vanilla pudding on the crackers.
4. Repeat step 2.
5. Spread whipped cream on crackers.
6. Repeat steps 2 thru 6 until you have no pudding or whipped cream left. End with a layer of crackers ontop.
7. Spread pie filling on top.
8. Cover and place in fridge for about 24 hours so that the whole thing becomes soft. Enjoy!
Title: Pistachio Surprise
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 1 instant pistachio pudding mix
- 2 milk
- 3 all-purpose flour
- 1 1/2 margarine
- 1/2 walnuts
- 1/2
Instructions:
1. Mix flour, margarine (butter) and walnuts together. Press into a greased 13"x9" baking pan. Bake at 35o*- for 18 minutes; Cool.
2. Combine cream cheese, powdered sugar, and half of whipped topping. Whip together until smooth. Spread on cooled crust. Mix together pudding, milk and remaining whipped topping until smooth. Spread over cream cheese mixture.
3. Sprinkle with additional nuts, if desired. Chill several hours before serving. Serves 12-16.
Title: Blitz Torte
Ingredients:
- 1/2 butter
- 3/4 margarine
- 4 sugar
- 1/4 eggs
- 1 milk
- 1 all-purpose flour
- 1/8 baking powder
- 1 salt
- 1/2 vanilla extract
- 1 1/4 powdered sugar
- 1/2 coconut
- 1/4 sugar
- 1 all-purpose flour
- 1 egg
- 1 milk
- vanilla extract
Instructions:
1. Prepare Filling,and cool.
2. Filling:.
3. Cook all ingredients in a heavy saucepan over low heat, stirring constantly, 5 minutes or until thickened. Cool completely.
4. Torte:.
5. Beat butter and 1/4 cup sugar at medium speed with an electric mixer until creamy. Add yolks and milk, beating until smooth.
6. Combine flour, baking powder, and salt. Gradually add to butter mixture, beating until blended; stir in vanilla. Pour into 2 well-greased 9-inch round cakepans.
7. Beat egg whites at medium speed until frothy. Gradually add remaining 1/2 cup sugar and powdered sugar, beating 3 minutes or until soft peaks form and sugar dissolves. Spread meringue evenly over batter. Sprinkle evenly with coconut.
8. Bake at 325° for 30 minutes or until meringue is golden. Cool 10 minutes on wire racks. Remove from pans, and cool completely.
9. Spread Filling over meringue of one layer. Top with other layer, meringue side up.
Title: Creamy Banana Pudding
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 cold water
- 1 instant vanilla flavor pudding and pie filling
- 2 heavy cream
- 36 bananas
- 3
Instructions:
1. In large mixing bowl, combine sweetened condensed milk and water.
2. Beat until well blended.
3. Chill 5 minutes.
4. Fold in whipped cream.
5. Spoon 1 cup pudding mixture into 2 1/2 quart round glass serving bowl.
6. Top with 1/3 each of the vanilla wafers, bananas and pudding.
7. Repeat layering twice, ending with pudding mixture.
8. Chill thoroughly.
9. Garnish as desired.
10. Refrigerate leftovers.
11. Tip: Mixture can be layered in individual serving dishes.
Title: Chocolate Lover's Delight Cake (Taste of Home)
Ingredients:
- 1 1/2 sugar
- 1 buttermilk
- 1/2 canola oil
- 2 eggs
- 2 flour
- 1 3/4 salt
- 1/4 salt
- 1/8 baking soda
- 1/4 heavy whipping cream
- 2 powdered sugar
- 1 Creme de Cacao
- 1/3
- 1/4
- 1/2
Instructions:
1. Grease and flour two 9-in round cake pans; set aside. In large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks, and melted chocolate till blended. Combine flour, 1/4 tsp salt, and baking soda; gradually beat into sugar mixture till blended.
2. In large bowl with clean beaters, beat egg whites till soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high till stiff peaks form. Fold into the batter.
3. Transfer to pans. Bake at 350 degrees for 18-22 minutes or till a toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, beat cream, powdered sugar, cocoa, extract, and remaining salt till stiff peaks form.
5. Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 T. almonds. Repeat layers twice. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle remaing almonds over the top.
Title: Chocolate Chip Cream Cheese Spread
Ingredients:
- 2 cream cheese
- 1/4 sugar
- 2 vanilla extract
- 2
- 1/2
Instructions:
1. Let Cream cheese sit at room temp for a little while to soften a bit.
2. Blend Everything together in an electric mixer or by hand until well blended.
3. Keep refrigerated up to two weeks. Enjoy!
Title: Decadently Easy Chocolate Lava Cakes- Time Savor Gourmet
Ingredients:
- 6 eggs
- 1 granulated sugar
- 3 white whole wheat flour
- 1/2
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. Melt chocolate slowly in a double boiler.
3. When melted, take off the heat and stir in Smart Balance, until it melts.
4. In another bowl, beat eggs and sugar with a whisk until it’s a little frothy.
5. Stir in melted chocolate and then gradually add the flour.
6. Spray 4 individual ramekins with non-stick spray and pour in chocolate batter.
7. Cook for about 15 minutes.
8. Tip ramekins upside down onto individual plates and serve.
9. Reap the rewards and the praise!
Title: Topping, Low Fat Whipped
Ingredients:
- 1/3 unflavored gelatin
- 1/2 water
- 1 sugar
- 1 vanilla extract
- 1/2 lemon juice
- 1
Instructions:
1. Chill evaporated milk.
2. Sprinkle gelatin over cold water in small saucepan, then stir over low heat until dissolved.
3. Add to milk and beat until stiff.
4. Add sugar, vanilla and lemon juice.
5. Use immediately, or beat again before serving.
Title: Apricot Strudel
Ingredients:
- 825 apricots
- 2 brown sugar
- 1 ground cinnamon
- 3/4 sultana
- 1/4 hazelnuts
- 6 phyllo pastry
- 1 nonfat milk
- 1 icing sugar
Instructions:
1. Preheat oven to 200 degree celcius (180 degree for fan-forced).
2. Grease oven tray.
3. Combine apricots, sugar, cinnamon, sultanas and nuts in medium bowl.
4. Stack pastry sheets, brushing each lightly with milk as you layer them.
5. Spread apricot mix over pastry, leaving a 5cm space at edge of both short sides and 2cm at edge of one long side.
6. Fold short sides over; starting from filled long side edge, roll strudel to enclose filling.
7. Place seam side down on prepared tray.
8. Bush strudel with remaining milk.
9. Bake uncovered for about 25 minutes or until lightly browned.
10. Dust strudel with icing sugar before serving, warm or cold, with icecream if desired.
Title: Upside Down Rhubarb and Ginger Cake
Ingredients:
- 50 butter
- 250 brown sugar
- 350 rhubarb
- 100 flour
- 100 plain flour
- 1 baking powder
- 1/4 bicarbonate of soda
- 1/2 salt
- 2 eggs
- 200 buttermilk
- 75 canola oil
- 1 ginger
Instructions:
1. Preheat the oven to 180‘C/gas 4.
2. Melt the butter in a 26cm diameter oven-proof frying pan.
3. Stir in 125g sugar and cook on a gentle heat for about 5 minutes.
4. Add the rhubarb, remove from the heat and set aside.
5. Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl.
6. In a measuring jug or small bowl whisk the egg and add the remaining brown sugar, the buttermilk, oil and ginger, and mix well.
7. Whisk in the dry ingredients until combined to form a liquid batter.
8. Pour the mixture over the rhubarb in the pan.
9. Cook in the oven for 30 minutes or until the cake feels firm in the centre. Cool for 5 minutes in the pan before turning out onto a serving plate.
10. Serve warm or at room temperature with softly whipped cream.
Title: Fabulous Fruit Salad
Ingredients:
- 3 sugar
- 1 flour
- 1 milk
- 1 vanilla
- 8 heavy whipping cream
- 29 mandarin oranges
- 11 pears
- 15 1/4 pineapple
- 20 seedless grapes
- 1 bananas
- 5
Instructions:
1. Day 1 = MAKE THE CUSTARD: Mix flour and sugar, add cold milk. Heat and let boil about 1 minute. Remove from heat -- add vanilla & cool. Refrigerate until thickened ï¿½ usually OVERNIGHT.
2. DAY 2 = Drain the fruit WELL. Combine drained fruit together in serving bowl.
3. Beat whipping cream until it peaks IMPORTANT!: Fold beaten CREAM INTO the custard (NOT the custard into the cream).
4. Grapes and Bananas are added just prior to mixing the fruit with the dressing. Wash the grapes (off the stem). Peel & slice bananas & add IMMEDIATELY to the salad (to avoid browning).
5. POUR DRESSING OVER FRUIT MIXTURE Gently toss. Refrigerate until serving.
Title: Banana Cake With Banana Frosting
Ingredients:
- 1 3/4 flour
- 1/2 baking soda
- 1/4 salt
- 2 1/4 baking powder
- 1 1/4 sugar
- 1/2 butter
- 1/4 buttermilk
- 1 1/4 bananas
- 2 eggs
- 1 confectioners' sugar
- 6 butter
- 2 light corn syrup
- 1 banana
- 1/2
Instructions:
1. For cake, preheat oven to 350°F.
2. Measure flour, soda, salt, baking powder and sugar into mixing bowl.
3. Add softened butter and mix at medium speed of electric mixer until the mixture is a "mealy" consistency.
4. Add buttermilk and mashed banana gradually and mix for four minutes; your mixture should be light and fluffy.
5. Scrape the mixture from the sides of the bowl and add eggs in two additions, beating after each addition of egg.
6. Pour into two greased and floured 9 inch cake pans and bake at 350° for about 25 minutes (cake should be golden brown).
7. Remove layers from pan and cool completely, then chill layers before you frost the cake (the icing is thin and it WILL RUN if cake is not cold!).
8. For frosting, cream butter and sugar together and slowly add the cream.
9. Add the mashed banana gradually, continuing to beat as you add it.
10. Add corn syrup and mix enough to blend well (corn syrup will help the thin frosting to "set").
11. Frost cake and store in refrigerator.
Title: Apple Walnut Tart
Ingredients:
- 1 Mean Chef's Sweet Tart Dough
- 2 granny smith apples
- 4 lemon juice
- 2 walnuts
- 1/2 sugar
- 2/3 all-purpose flour
- 1/4 ground cinnamon
- 1/2 unsalted butter
- 4
Instructions:
1. Prebake tart shell and brush warm shell with apricot preserves. (SQ note - Baking time was not included in this recipe but listening to reviewers leads me to think that 15 minutes at 350F should be about right.).
2. Peel, core and slice apples.
3. Sprinkle with lemon juice.
4. Arrange apple slices in tart shell.
5. Scatter walnuts on top of fruit.
6. Combine sugar, flour and cinnamon in small bowl.
7. Add butter and work with fingers to form a crumb topping.
8. Sprinkle over tart.
9. Bake at 400 for about 40 minutes or until top is golden brown.
Title: Apple-Ginger Crisp
Ingredients:
- 1/2 granulated sugar
- 2 salt
- 1/8 apples
- 5 crystallized ginger
- 1/4 cider
- 2 brown sugar
- 1/2 all-purpose flour
- 3/4 rolled oats
- 1/2 pecans
- 1/2 walnuts
- 1/4 salt
- 1 cinnamon
- 1/2 butter
Instructions:
1. Preheat oven to 350 degrees. Heavily grease or butter an 8 x 8-inch pan.
2. FILLING: Whisk together the sugar, enhancer and salt. Toss with the apples, ginger and boiled cider. Spoon the mixture into the pan.
3. TOPPING: Combine the sugar, flour, oats, nuts, salt and cinnamon. Work in the butter until the mixture is crumbly. Sprinkle the topping over the apple mixture.
4. Bake the crisp for 30 to 35 minutes, until the topping is golden brown and the filling is bubbly.
Title: Chocolate Dipped Strawberries
Ingredients:
- 24 -30 strawberries
- 6 chocolate
Instructions:
1. Rinse strawberries, drying them with paper towels.
2. Melt chocolate in top of double boiler or in microwave (full power in 30 second intervals, until chocolate is melted, stirring often).
3. Note 1: CHOCOLATE SHOULD NOT BE TOO HOT - IF IT GETS TOO HOT IT WILL DRIP ON THE BERRIES INSTEAD OF ADHERING TO THE BERRIES.
4. Note 2: BE CAREFUL--OVER HEATING CHOCOLATE MAY CAUSE SCORCHING AND KEEP IT FROM BLENDING PROPERLY.
5. Insert toothpick into stem end of strawberry and dip 3/4 of berry into chocolate, leaving green cap and some of the red berry showing.
6. Spear free end of toothpick into a piece of Styrofoam or grapefruit to allow strawberry to dry upside down (alternatively dry strawberries on waxed paper).
7. Note 3: If chocolate becomes too thick to work with reheat chocolate gently.
8. Note 4: After chocolate hardens dip tip of berry into contrasting melted chocolate.
9. After the chocolate hardens discard toothpicks.
10. These berries are best if eaten within 24 hours, for longer storage refrigerate but serve at room temperature.
Title: Gluten-Free Snack Cake
Ingredients:
- 1/2 dates
- 1 1/2 boiling water
- 1 baking soda
- 1 sugar
- 3/4 butter
- 1 margarine
- 3 vanilla pudding mix
- 1/2 eggs
- 1 1/2 vanilla
- 1 cinnamon
- 1/4 salt
- 1/2 brown sugar
- 1/2 chocolate chips
- 0.5
Instructions:
1. Mix together dates, water and soda. Set aside to cool.
2. In separate bowl, cream together sugar and butter. Add eggs and vanilla. Mix well.
3. Add pudding mix. Beat well.
4. Sift together flour, cinnamon and salt.
5. Add alternately with date mixture, mixing well after each addition.
6. Pour into greased 9x13 pan.
7. In small separate bowl, mix together brown sugar, nuts, and chocolate chips.
8. Sprinkle mixture on top of the batter in the pan.
9. Bake at 325 degrees for 30 minutes. Turn pan 180 degrees and turn temperature up to 350 degrees. Bake for another 10 - 15 minutes or until a knife comes out sticky, not gooey. Take out and cool.
Title: Mexican Chocolate Tofu Pudding
Ingredients:
- 3/4 sugar
- 3/4 water
- 1 silken tofu
- 1/2 bittersweet chocolate
- 1 vanilla extract
- 1 1/2 ground cinnamon
- 1/2 chili powder
Instructions:
1. In a small pot, combine sugar and water. Bring to a boil and cook until sugar is dissolved. Let cool for a few minutes.
2. In a blender, combine syrup, tofu, melted chocolate, vanilla, cinnamon and chili powder. Puree until completely smooth (scrape down sides of container with a rubber spatula if necessary).
3. Divide into 4-6 serving bowls and refrigerate at least 30 minutes. Garnish with chocolate shavings if desired.
Title: Garbanzo-Raisin Cake
Ingredients:
- 1 garbanzo beans
- 3 skim milk
- 1/4 vanilla extract
- 2 sugar
- 1/2 baking powder
- 1/2 ground cinnamon
- 1/2 lemon peel
- 1 raisins
- 1/2 cream of tartar
- 1/4 sugar
- 2 ground cinnamon
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly oil an 8 inch square baking pan or spray with a nonstick cooking spray.
3. In a blender container, combine beans, one of the egg whites, milk, vanilla, sugar, baking powder, cinnamon, and lemon peel. Blend until smooth. Spoon into a large bowl. Add raisins.
4. Place remaining 2 egg whites and cream of tartar in a deep bowl. Beat on medium speed of an electric mixer until foamy. Beat on high speed until egg whites are stiff. Gently fold into bean mixture. Spoon into prepared pan. Combine sugar and cinnamon and sprinkle evenly over cake.
5. Bake 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire rack.
6. Cut into squares to serve. Refrigerate leftovers.
Title: Cinnamon Cooked Apples
Ingredients:
- 6 tart green apples
- 1/2 brown sugar
- 1/4 cinnamon
- butter
- salt
Instructions:
1. cut up apples into chunks.
2. add all ingredients in a saucepan and cook until tender, stirring occasionally, about 25 minutes.
3. serve with vanilla bean icecream.
Title: Baked Stuffed Apples
Ingredients:
- 6 baking apples
- 1 1/2 cider
- 1/2 dried cranberries
- 1/4 cherries
- 1/4 walnuts
- 1/4 sugar
- 1/8 cinnamon
- nutmeg
Instructions:
1. Place apples in baking dish.
2. Pour cider over apples.
3. In small bowl mix the cranberries or cherries with the walnuts.
4. Divide mixture among the six apples and stuff in the center of each apple.
5. Sprinkle sugar, cinnamon and nutmeg over apples.
6. Place in preheated 350 degrees oven.
7. Baste during baking several times.
8. Bake for 30 to 45 minutes.