lumicero/recipes-ing2inst huggingface dataset:
Title: Almond Bread Pudding
Ingredients:
- 5 raisins
- 3 dark rum
- 12 unsalted butter
- 4 eggs
- 1 sugar
- 4
- 7
- 3/4
Instructions:
1. Place raisins in a small bowl with the rum and allow to soak.
2. Remove the crusts from the bread. Determine how much bread you will need by lining the sides bottom and top of a 8 or 9 inch loaf pan and use all the butter to coat both sides of the slices of bread.
3. Line the sides and bottom with the buttered bread slices and set aside the slices that will go on top.
4. Pour the milk into a small saucepan and heat it over low heat till you see steam rising when it is stirred - do not boil.
5. While the milk is heating (keep an eye on it!), put the eggs and 4 T of sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms ribbons on the beaters when lifted (about 2-3 minutes).
6. With the mixer at low speed, slowly add the hot milk. When about half of the milk has been incorporated, you can add the rest more quickly.
7. Place the almonds and remaining 3 T sugar in a food processor and pulse until the reach the consistency of coarsely ground black pepper. Mix the almond mixture into the custard.
8. Pour the custard into the bread lined loaf pan, holding back about 1/2 cup.
9. If the loaf pan fills to the top and you have more than 1/2 cup custard left, it is probably because it is too foamy. Let it stand a bit till it settles.
10. Take the raisins that have been soaking in the rum and distribute them over the custard in the loaf pan. Save the rum that is left over.
11. Preheat the oven to 325.
12. Cover the top of the filled loaf pan with the remaining buttered bread slices and pour the rest of the custard over the layer of bread.
13. Let stand for about 15 minutes so that the bread becomes well soaked.
14. Place the bread pudding on the middle rack of the preheated oven and bake till it looks firm with the pan is jiggled, about 40 minutes.
15. Remove it from the oven and allow it to cool for about 45 minutes to 1 hour.
16. Once the pudding is cool enough to handle, flip it over onto a flat serving platter. The pudding should unmold easily so that you can remove the loaf pan.
17. Serve either chilled or at room temperature.
18. Cut into 1/2 inch slices and sprinkle each serving with a few drops of the left over rum used to soak the raisins.
19. This can be made up to 5 days ahead and stored in the refrigerator.
Title: Chocolate Eggnog
Ingredients:
- 4 skim milk
- 1 sugar-free instant chocolate pudding mix
- 1/2 Cool Whip Lite
- 1/4 ground nutmeg
- 1
Instructions:
1. In a blender container, combine skim milk, dry pudding mix and rum extract.
2. Cover and blend on HIGH 20 to 30 seconds.
3. Pour into 4 glasses.
4. Top each with 1 tablespoon Cool Whip Lite.
5. Lightly sprinkle nutmeg over Cool Whip Lite.
6. Serves 4 (1 cup) -Each serving equals:
Title: Low Fat Rice Pudding
Ingredients:
- 1 1/2 cooked long-grain rice
- 2 skim milk
- 1/2 Splenda sugar substitute
- 1 egg
- 2/3 raisins
- 1 vanilla
- 1 cinnamon
Instructions:
1. Combine rice, 1 1/2 cups milk and Splenda in a heavy saucepan.
2. Cook over medium heat, stirring occasionally, 15 to 20 minutes or until thick and creamy.
3. Heat the remaining 1/2 cup milk in a microwavable dish for one minute in the microwave. Slowly add to the beaten egg while whisking, making sure not to end with scrambled eggs.
4. Pour this mixture into the rice mixture and cook an additional 2 minutes stirring constantly.
5. Add Vanilla and Cinnamon.
6. Serve warm or chilled.
7. Good with a dallop of lite cool whip!
Title: Candy Bar Ganache Rice Pudding
Ingredients:
- 1/4 butter
- 1/2 arborio rice
- 4 milk
- 1/4 granulated sugar
- 1 vanilla bean
- 1/2 heavy cream
- 1/4 icing sugar
- 1 honey
- 1/2 salt
- 2
- 1
Instructions:
1. For the rice pudding:
2. In a pot, melt the butter on medium heat until it begins to brown, about 5 minutes. Add the rice and stir, coating the rice in the browned butter for another 2 minutes. Add milk, sugar, vanilla bean and bring to a boil, then reduce to a simmer, stirring every 5 minutes for about 45 minutes until the rice is cooked but still al dente.
3. Remove from heat, cover with plastic wrap, let cool, then put in the refrigerator.
4. For the ganache:
5. In a small pot, heat 1/2 cup cream, add the chopped milk chocolate and stir until melted. Set aside to cool.
6. In a bowl, whip the remaining cream with the icing sugar. Set aside in the refrigerator.
7. For the almond slivers:
8. Heat almond slivers in a pan until they become golden brown. Lay the almonds on a tray lined with parchment paper. Drizzle with honey and sprinkle with coarse sea salt. Set aside.
9. Fold the whipped cream into the rice pudding mixture and refrigerate for 2 hours.
10. Dish the rice pudding into small serving bowls and garnish with chocolate ganache and almond slivers on top.
Title: Mustard and Ginger Cookies
Ingredients:
- 3/4 egg
- 1 light brown sugar
- 1 molasses
- 1/4 flour
- 2 1/4 baking soda
- 2 ground ginger
- 2 cinnamon
- 1 cardamom
- 1/2 ground mustard
- 1/2 white pepper
- 1/2 salt
- 1/4 ground cloves
- 1/4
Instructions:
1. In bowl, cream Crisco and brown sugar. Beat in molasses and egg.
2. Combine flour, baking soda, ginger, cinnamon, pepper, mustard, cardamom, salt and cloves.
3. Gradually add to creamed mixture.
4. Cover and refrigerate about 1 hour or until easy to handle.
5. Roll into 1-inch balls and then roll in additional sugar.
6. Bake at 375°F till surface cracks or about 10-12 minutes.
7. Cool on wire rack completely.
Title: Butter-Free Butter Cake
Ingredients:
- 1 water
- 1 2/3 vanilla extract
- 3
- 2
- 1
Instructions:
1. Heat oven to 350°.
2. In large bowl, blend all ingredients on low speed until moistened.
3. Beat on medium speed 2 minutes.
4. Pour batter into greased and floured 13 x 9-inch pan.
5. Bake 25 minutes or until toothpick inserted into center comes out clean.
6. Serve with whipped topping and fruit, if desired.
Title: Mincemeat Cake
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 8 unsalted butter
- 1/2 light brown sugar
- 1/4 granulated sugar
- 1 egg
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 325°F Line a 9-inch round cake pan with parchment paper and butter the paper.
2. Sift together the flour, baking powder, baking soda and salt. Set aside.
3. Cream together the butter and sugars in a large bowl. Whisk in egg until well blended.
4. Mix the dry ingredients, a little at a time, into the butter mixture, making sure each addition is fully incorporated before adding more.
5. Stir in the mincemeat and walnuts, until evenly distributed.
6. Spread batter into prepared pan and bake about 1 hour, or until knife inserted in center comes out clean. Cool slightly in pan on wire rack.
7. Serve warm, with vanilla ice cream or a custard sauce, or plain like a snack cake.
Title: Raspberry Swirl Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 flour
- 4 baking powder
- 1 salt
- 1 1/3 milk
- 2 vanilla
- 6 confectioners' sugar
- 1/2 butter
- 2 vanilla extract
- 1 milk
- 1
- 2 -3
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
3. Sift the flour, baking powder and salt together.
4. Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
5. In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
6. Heat jelly until melted; cool slightly.
7. Remove 1 c of batter and add jelly; mix well.
8. Add enough food coloring to make the batter pink.
9. Pour the white batter into a greased and floured Bundt pan.
10. Pour jelly batter on top.
11. Swirl the raspberry mixture into the cake.
12. Bake at 350 degrees for 45-50 minutes or until the cake tests done.
13. Turn out on a wire rack to cool completely.
14. To make the glaze, combine the confectioners sugar, butter and vanilla extract.
15. Add in enough milk to produce a slightly runny consistency.
16. Pour the glaze over the cake and drizzle with sieved raspberry jam.
Title: Cheryl's Decadent Pineapple, Pudding, Coconut Cake
Ingredients:
- 1 eggs
- 1/3 granulated sugar
- 3 French vanilla instant pudding
- 1 nonfat milk
- 1 heavy whipping cream
- 1 granulated sugar
- 2 sweetened flaked coconut
- 2
- 1/2
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Prepare at 13 x 9 x 2 inch baking dish with baking spray.
3. Prepare the cake mix as directed on the box.
4. Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
5. Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.
6. When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.
7. Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
8. Whip the heavy whipping cream with the 1/2 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.
9. Sprinkle the coconut on top.
10. Share with others and enjoy!
Title: Nadeya's Flan
Ingredients:
- 1 evaporated milk
- 1 sweetened condensed milk
- 5 eggs
- 2 pure vanilla extract
- 1 granulated sugar
Instructions:
1. Preheat oven to 350 degrees Farenheit.
2. Set aside a 4 qt oven-safe dish. Over medium high heat, melt 1 cup of granulated sugar in a metal pot.
3. When it has become dark caramel brown and bubbly, pour into 4 qt dish.
4. Combine evaporated milk, condensed mil, eggs and vanilla and stir to combine well. If you whisk mixture, tap bowl on countertop to release any air bubbles.
5. Pour mixture into 4 qt dish over the caramel.
6. Place dish into a pan and pour boiling water into that pan until it comes halfway up the sides of the flan cooking dish.
7. Bake for 1 1/2 to 2 hours at 350 degrees, until set.
8. Cool on the countertop, then chill in the refrigerator.
Title: Chocolate Peanut Butter Surprise Cookies
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1/2 brown sugar
- 1 egg
- 1/4 peanut butter
- 1/2 sugar
- 1/2 butter
- 1/2 vanilla
- 1 peanut butter
- 3/4 powdered sugar
- 3/4
Instructions:
1. Combine, flour, cocoa, and baking soda.
2. In another bowl, beat the butter, sugars, and peanut butter. ABout 3 minutes.
3. Add vanilla and egg. mix well.
4. Add dry ingredients.
5. Set aside.
6. Filling:
7. Combine the peanut butter and powdered sugar.
8. Roll into 1/2 balls.
9. Make cookies, by taking 1 tablespoon dough and wrap around the peanut butter ball, cover it completely!
10. Place onto a ungreased sheet 2 inches apart.
11. Flatten with a glass dipped in sugar.
12. Bake 375 degrees for 7 to 9 minutes.
13. Or till set and slightly cracked.
Title: Irish Coffee Brownies
Ingredients:
- 1 1/4 granulated sugar
- 3/4 butter
- 1/2 margarine
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 baking soda
- 3/4 milk
- 1/4 instant coffee crystals
- 2 walnuts
- 1 powdered sugar
- 2 1/2 vanilla
- 2 brewed coffee
- 1 walnuts
- 1 1/4
- 3 -4
Instructions:
1. Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly.
2. Remove from heat.
3. Add eggs and 1 teaspoon vanilla; beat lightly just until combined.
4. Stir together flour, baking powder, and baking soda in a bowl; set aside.
5. Stir together milk and 1/4 cup whiskey; stir in coffee crystals.
6. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition.
7. Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
8. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.
9. Cool in pan on a wire rack.
10. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla.
11. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.
12. If desired, sprinkle with additional chopped nuts. Makes 36 brownies.
Title: Passion Fruit Juice Pops
Ingredients:
- 3 sugar
- 3 water
- 1 guava nectar
- 1/2 passion fruit juice
- 2 lime juice
- 1/2 vanilla
Instructions:
1. In a small bowl, combine sugar or sugar substitute and the water; stir until sugar is dissolved. Stir in guava nectar or pineapple juice, passion fruit juice blend, lime juice, and vanilla.
2. Divide juice mixture among eight compartments of a freezer pop molds. (Or pour into 3-ounce paper or plastic cups. Cover the cups with foil. With a sharp knife, make a slit in the foil of each. Add sticks or plastic spoons for “handles.” ) Freeze for 3 to 4 hours or until firm.
Title: Frosted Lemon Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 sugar
- 1 unsalted butter
- 2 eggs
- 1 fresh lemon rind
- 1 lemon juice
- 1 1/2 cream of tartar
- 1 baking soda
- 1/4 salt
- 2 1/2 powdered sugar
- 1/4 lemon juice
Instructions:
1. Preheat oven to 400 degrees.
2. Combine all cookie ingredients in large bowl.
3. Beat at low speed, scraping bowl often, until well mixed.
4. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
5. Bake for 6 to 8 minutes or until edged are lightly browned.
6. Meanwhile -- combine all glaze ingredients in small bowl; stir until smooth.
7. Frost warm cookies with glaze.
8. Sprinkle with grated lemon peel, if desired.
Title: Dee's Quick and Easy Strawberry Meringues.(4 Ingredients, 5 Min
Ingredients:
- 1 fresh strawberries
- 4 -6 vanilla
- 1
- 250
Instructions:
1. Wash and top strawberries.
2. In a blender mix all of the cream and about half of the strawberries, add a dash of vanilla to the cream if using.
3. Spoon into meringue nests and decorate with remaining strawberries.
4. NOTE: I ''fan'' the strawberries and lay them on top for decoration,you can also serve with extra cream on the side if you wish.
5. You can use different fruits for this dessert,I find berries best.
Title: Sabeyeh B'lebeh (Phyllo Triangles With Sweet Ricotta Filling)
Ingredients:
- 1 sugar
- 1/4 whole milk ricotta cheese
- 2 rose water
- 1 1/2 phyllo dough
- 1/2 unsalted butter
- 6 ground cinnamon
- 6
Instructions:
1. Bring the milk to a boil in a medium-size saucepan. Add the cereal and mix well with a spoon. Remove from the heat, add the sugar and stir for 30 seconds to dissolve. Cover and let stand for 3 minutes, allowing the cereal to thicken.
2. Place the ricotta and rose water in a large bowl and combine well with the cereal mixture. Set aside.
3. Unroll the phyllo dough on a countertop and gently smooth out with dry hands. With a kitchen scissors or very sharp knife, cut the phyllo in half widthwise – along the short end. Reroll one half and securely wrap in a plastic bag, plastic wrap, or aluminum foil (phyllo will keep up to 1 week in the refrigerator; do not refreeze).
4. Cut the remaining half lengthwise into 3 equal strips 3 inches wide and about 12 inches long. Place the strips on top of each other to form one stack and cover with a damp towel to keep moist.
5. Preheat the oven to 300 degrees for 15 minutes. Combine the butter and oil.
6. Working with one strip of dough at a time, gently peel off a single layer of phyllo and place it vertically before you on a clean work surface. Re-cover the stack of phyllo with a damp towel. Using a pastry brush, coat the entire strip lightly with the butter-oil mixture.
7. In the bottom left corner, about half an inch from the left and bottom, place 1 teaspoon of the ricotta filling. Fold the bottom right corner over the filling to the leftmost side to form your first triangle shape. Continue to fold the triangle onto itself until you reach the end, brushing with the butter-oil mixture if the phyllo appears dry and cracks while folding.
8. Brush the surface and loose edge with the butter-oil mixture. (You may freeze the triangles at this point for up to 3 weeks by gently placing them in a large tin or tightly sealed plastic container in layers, separated by plastic wrap or wax paper. The frozen triangles can be placed directly in the oven.) Place the triangles on an ungreased baking sheet about 1 inch apart.
9. Bake until slightly brown and crisp, 12-15 minutes (15-20 minutes for frozen triangles). Serve warm or at room temperature on a large platter, sprinkled with cinnamon and drizzled with syrup. These will keep, refrigerated, for up to 3 days. Reheat in the oven for 3 to 4 minutes before serving.
Title: Cherry Cocoa Shortbread Squares
Ingredients:
- 10 butter
- 1/4 sugar
- 1 all-purpose flour
- 2 confectioners' sugar
- 2 milk
- 2 vanilla extract
- 1/2 real vanilla
- 18 maraschino cherries
- 1 butter
- 1 1/2
Instructions:
1. In a mixing bowl, cream 1/2 c butter and sugar.
2. Beat in flour and cocoa (mixture will be crumbly).
3. Spread into a greased 9" square baking dish.
4. Bake at 350* for 15 minutes or until surface is set.
5. Cool on a wire rack for 15 minutes.
6. Meanwhile, in a mixing bowl, combine confectioners' sugar and remaining butter; beat in milk and vanilla until smooth.
7. Spread over crust.
8. Pat cherries dry with paper towel; arrange over frosting and press down gently.
9. In a microwave-safe bowl, melt chocolate and butter; stir until smooth.
10. Drizzle over cherries.
11. Refrigerate until glaze has hardened.
12. Cut into squares.
Title: Orange-Cranberry Oat Cake - Magazine Prize Tested Winner
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 rolled oats
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 butter
- 1 sugar
- 3 eggs
- 1 milk
- 2 fresh cranberries
- 2 sugar
- 2 powdered sugar
- 1
- 1/2 - 3/4
- 1/3
- 1
- 1/2
- 2 -3
Instructions:
1. Cake preparation:
2. Preheat oven to 350 degrees.
3. Grease and flour tube or bundt pan; set aside.
4. In a bowl stir together flour, oats, baking powder, soda and salt.
5. In a large mixing bowl beat butter on medium mixer speed for 30 seconds.
6. Add 1 cup sugar; beat until combined.
7. Add eggs; beat until well combined.
8. Alternately add flour mixture and milk, beating on low speed after each addition until combined.
9. Toss chopped cranberries with 2 tablespoons sugar; fold into batter with orange peel, and orange extract (optional), and chopped nuts (optional).
10. Spoon batter into prepared pan; spread evenly.
11. Bake at 350 degrees for 45-55 minutes until wooden pick inserted near center comes out clean. (My cake was done in 50 minutes.) Cool in pan 10 minutes. Remove from pan ~ Cool on rack ~ while cake is hot, punch holes in cake with a toothpick and spoon 1/3 cup freshly squeezed orange juice over cake, if desired.
12. Drizzle orange glaze over completely cooled cake.
13. Orange Glaze preparation:
14. In small bowl combine 1 cup powdered sugar, finely shredded orange peel, and 2-3 teaspoons orange juice to make a drizzling consistency.
15. Makes 12 servings.
Title: Low-Calorie Banana Cake/Muffins
Ingredients:
- 2 all-purpose flour
- 1 Splenda sugar substitute
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 2 eggs
- 1 canola oil
- 2 vanilla
- 1 1/2 low-fat buttermilk
- 2/3
Instructions:
1. Spray an 8" cake pan with cooking spray, then dust with flour. Invert pan and knock out excess. Reserve.
2. In the bowl of a stand mixer, beat eggs on medium speed with whip attachment until thick and fluffy. This should take several minutes.
3. In the meantime, combine the flour, Splenda, baking soda, baking powder and salt in a sifter, and sift ingredients into a large bowl. Reserve.
4. When eggs are thick and fluffy, add the vanilla and continue to beat for a few moments. Add the Canola oil and continue mixing for 30 seconds.
5. Now, stop the mixer and replace the whip with the paddle attachment. Add the banana puree and mix on low-medium speed until incorporated with egg mixture, about 30 seconds.
6. Finally, lower mixer to stir speed (slowest) and add 1/3 of the flour mixture, then 1/2 of the buttermilk. As soon as these are incorporated (10 seconds?) add another third of the flour mixture and then the rest of the buttermilk. After another 10 seconds, add the remainder of the flour mixture and mix for a few seconds. Then turn the mixer off.
7. Gently spoon the batter into the pan and bake at 350 on the center rack for 20-25 minutes, until a tester inserted in the center comes out dry. Don't overbake!
8. I must say that I have only make this as muffins - the recipe makes 6 large muffins. I have not made this in a cake pan, so I can't say exactly how long to bake it. As muffins, in my oven, 25 minutes has been the magic number. Also, when the muffins are done I let them cool completely in the muffin tin. Then run a knife around the edges to loosen and remove.
9. Another touch I add is a light sprinkling of shreded coconut on top of the batter before placing the tin in the oven. The coconut seems to brown around the time the muffins are ready to come out of the oven.
10. Give it a try.
Title: Martha Stewart's Espresso Shortbread Headstones
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1 unsalted butter
- 8 confectioners' sugar
- 2/3 pure vanilla extract
- 1
- 3
Instructions:
1. Whisk together flour, salt, and espresso in a large bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy, about 3 minutes. Beat in vanilla. Beat in flour mixture. Transfer dough to plastic wrap. Flatten into a disk; wrap. Refrigerate until firm, at least 1 hour or overnight.
3. Preheat oven to 275 degrees. Photocopy the template on this page, and cut it out. On a lightly floured work surface, roll out dough to 1/8 inch thick. Using template and a paring knife, cut dough into 12 headstones. Transfer to a parchment-lined baking sheet. Refrigerate 30 minutes.
4. Bake cookies until set but not browned, 25 to 30 minutes. Transfer to a wire rack, and let cool completely.
5. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let stand until cool but not stiff. Transfer to a pastry bag fitted with a very small plain round tip, such as an Ateco #2, or to a parchment-paper cone. Pipe desired design on cookies.
Title: Apple Cake, King Arthur
Ingredients:
- 1 1/2 granny smith apples
- 1/3 brown sugar
- 3 apple pie spice
- 1 salt
- 1/4 unbleached all-purpose flour
- 1 1/3 granulated sugar
- 1/2 baking powder
- 1 1/2 salt
- 1/2 milk
- 2/3 egg
- 1 butter
- 6 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Butter a 9 ½" to 10" (2" deep) cast-iron skillet; or a 9" square cake pan.
3. Combine the apples with the brown sugar, apple juice concentrate (do not dilute), spices, and salt. Set aside.
4. Combine the flour, sugar, baking powder, and salt. Set aside.
5. Mix the warm milk, egg, melted butter, and vanilla. Add to the flour mixture, stirring to combine. Pour into the prepared skillet.
6. Spoon the apple mixture onto the batter. For the best appearance, make sure the apples are distributed a little more heavily towards the edges of the pan.
7. Sprinkle with coarse sparkling sugar, if desired.
8. Bake for about 50 to 60 minutes, till it's light brown and a cake tester inserted into the center comes out clean.
9. Remove from the oven, and cool for about 5 minutes.
10. Loosen the edges of the cake from the pan, and cool for another 20 minutes or so.
Title: Winnie's Apple Cake
Ingredients:
- 1 egg
- 1 sugar
- 1/2 baking soda
- 1 flour
- 1 1/2 salt
- 1 apples
- 2 walnuts
- 1 vanilla
- 1
Instructions:
1. Beat egg and sugar.
2. Add oil, baking soda, flour, and salt.
3. Mix in apples.
4. Batter will be VERY thick.(Apples make own liquid).
5. Add chopped nuts and vanilla.
6. Bake in greased and floured loaf pan at 350°F for approximately 40-45 minutes.