lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Split Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1 salt
- 1/4 baking soda
- 1 butter
- 1 1/2 margarine
- 1 sugar
- 4 vanilla
- 1 eggs
- 1/2 banana
- 1/2 sour cream
- 1/2 milk
- 4 strawberries
- 1 water
- 3/4 sugar
- 2 cornstarch
- 3
Instructions:
1. For Cake:
2. Grease and lightly flour 10-inch fluted tube pan.
3. Stir together flour, baking powder, salt and baking soda.
4. In a separate mixer bowl beat buter or margarine on medium speed about 30 seconds. Add sugar and vanilla and beat until fluffy.
5. Add eggs one at a time, beating 1 minute after each.
6. In a separate bowl, combine mashed banana, sour cream, and milk.
7. Add dry ingredients and banana mixture to sugar/butter mixture alternately, beating on low speed after each addition until just combined.
8. Spoon 1 cup of the batter into a separate bowl and mix in cocoa powder.
9. Spoon the banana batter into prepared cake pan. Spoon cocoa batter on top in a ring, do not spread to edges.
10. Bske in a 350 degrees oven for 60 to 70 minutes or until cake tests done.
11. Place cake on a wire rack for 10 minutes. Remove from pan. Serve with Strawberry Sauce.
12. Strawberry Sauce.
13. Thaw strawberries, if frozen, drain.
14. In a saucepan, crust 1 cup of he strawberries, add water.
15. Cook for 2 minutes; sieve.
16. Combine sugar and cornstarch; stir into sieved mixture.
17. Cook and stir until thickened and bubbly. Cook 1 to 2 minutes more.
18. Add food coloring if desired.
19. Halve remaining large berries. stir all remaining berries into sauce.
20. Chill.
Title: Mixed Fruit Stack Cake
Ingredients:
- 4 all-purpose flour
- 2 granulated sugar
- 1 salt
- 2 1/2 baking powder
- 4 eggs
- 2 vanilla extract
- 1/2 butter
- 8 1/2 ground cinnamon
- 1/4 nutmeg
Instructions:
1. In a medium bowl, mix flour, sugar, salt and baking powder.
2. Make a well in the center of the mixture and pour in eggs, vanilla extract and butter.
3. Using fingers, mix well until firm dough has formed.
4. Wrap in a clean tea towel (cheesecloth) and chill in refrigerator for 8 to 12 hours, or overnight.
5. Preheat oven to 400°F.
6. Turn a 9 inch round baking dish upside down and lightly grease surface.
7. Pinch off a portion of the dough and roll out onto the baking dish making a 9 inch circle approximately 1 inch thick.
8. Continue this process with all the dough, making five to seven layers.
9. Bake each layer individually for 8 minutes or until lightly browned.
10. In a medium saucepan, place the dried Mixed Fruit in enough water to cover.
11. Cook over medium heat until soft and spreadable, but not runny, about 20 minutes.
12. Drain fruit well.
13. Mix in cinnamon and nutmeg.
14. Stack layers, spreading equal portions of the fruit mixture between each layer and on top of final layer.
15. Chill in refrigerator 8-12 hours or overnight.
Title: Mary's Mississippi Mud Cake
Ingredients:
- 1 margarine
- 1/2 sugar
- 2 eggs
- 4 flour
- 1 1/2 salt
- 1 vanilla
- 1 1/2 mini marshmallows
- 1 margarine
- 1 milk
- 1/4 vanilla
- 1/3 salt
- 1/2 powdered sugar
- 1
Instructions:
1. Melt margarine add cocoa and mix well.
2. Add sugar, eggs (slightly beaten), flour, salt, nuts and vanilla.
3. Mix well. Bake in a greased 9x13 inch pan, at 350* for 30-35 minute.
4. While hot spread mini marshmallows on cake.
5. Frosting: (Try to time the frosting mixture to be ready as soon as the cake comes out of the oven) Mix & bring to boil: margarine, cocoa and milk. Remove and add vanilla, pinch of salt & powdered sugar(may have to add more as frosting should harden up - similar to fudge). Spread over marshmallows.
Title: Winter Snow Cake
Ingredients:
- 1/3 shortening
- 1 sugar
- 1 vanilla
- 1 3/4 flour
- 2 baking powder
- 1/2 salt
- 1/2 milk
- 2
Instructions:
1. Cream shortening and sugar. Add vanilla. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
2. Beat often each addition. Go outside and get in snow; fold in snow.
3. Bake in greased and floured 8 inch square pan, at 350°F for 30 minutes or until pick inserted in center comes out clean.
4. Cool in pan.
5. Frost with favorite icing.
Title: Apricot and Lemon Cupcakes
Ingredients:
- 5 1/2 unsalted butter
- 1 caster sugar
- 3 eggs
- 1 2/3 self-raising flour
- 1/2 baking powder
- 1 lemon, zest of
- 2 lemon juice
- 2 milk
- 1
Instructions:
1. Preheat oven to 170 350.
2. Line a 12 muffin tray with cupcake liners.
3. Place butter, sugar, eggs, flour, baking powder, milk, lemon juice and lemon zest in bowl and beat on slow speed until ingredients have combined.
4. Increase speed to medium and beat for 2 minutes.
5. Fold in dried apricot.
6. Divide batter evenly into cupcake liners.
7. Bake for 20 minutes or until toothpick comes out clean.
8. Cool cupcakes completely before filling and icing.
Title: Grilled Honey Almond Peaches
Ingredients:
- 2 honey
- 2 butter
- 1
Instructions:
1. Cut the 2 large peaches in half and discard the pits.
2. In a small bowl, stir together honey, melted butter, and almond extract.
3. Brush lightly with some of the mixture and place the cut side down on a lightly oiled grill.
4. Cook of 2 to 3 minutes over high heat until lightly charred.
5. Remove from heat and top with a small scoop of vanilla ice cream.
6. Top with remaining honey mixture.
Title: Tropical Charlotte
Ingredients:
- 1 ladyfingers
- 1 unflavored gelatin
- 2 cream of coconut
- 1/4 heavy cream
- 1 confectioners' sugar
- 1 3/4 sweetened flaked coconut
- 6
- 3/4
Instructions:
1. Line the bottom and 2 long sides of a 9 1/4 X 3" nonstick loaf pan with a piece of waxed paper, allowing a 1" overhang on both sides. Standing ladyfingers on end, line the sides and ends of the pan with the flat side facing inches There should be about 8 ladyfingers on each side and 3 on each end with no gaps. Set aside.
2. Strain the pineapple, reserving juice. Pour pineapple into a large bowl. Pour 1/2 cup of the juice into a 1-cup glass measure. Pour remaining juice into the bowl with the pineapple and refrigerate. Sprinkle gelatin over the 1/2-cup juice and let soften 5 minutes. Stir. Microwave on HIGH for 15-20 seconds to dissolve gelatin. Stir to dissolve completely.
3. Stir jam into pineapple. Add cream of coconut and gelatin mixture to pineapple, stirring to combine. Refrigerate, stirring several times, for 5-7 minutes or until mixture mounds. (If pineapple and cream of coconut gave not been prechilled, mixture will take longer to mound.).
4. In large bowl, beat 1 1/4 cups of the heavy cream with 4 tbsp of the confectioners' sugar until stiff peaks form. Fold into pineapple mixture. Carefully pour into center of prepared pan, spreading top evenly. Mixture should just reach tops of ladyfingers. Gently tap pan once or twice on counter to remove air pockets. Cover with plastic wrap and refrigerate 6 hours or until firm.
5. To serve, remove plastic, turn upside down onto serving platter. Carefully remove wax paper. In medium-size bowl, bear remaining 1/2 cup cream and remaining 2 tbsp confectioners' sugar until stiff peaks form. Spread on top. Sprinkle with toasted coconut.
6. * To toast coconut, spread it in a shallow pan. Bake at 350°F, stirring often, for 7-10 minutes until lightly golden.
Title: Dark Chocolate Fudge Cake
Ingredients:
- 200 self raising flour
- 25 cocoa powder
- 175 butter
- 175 soft brown sugar
- 1 orange, rind of
- 100 dark chocolate
- 3 boiling water
- 3 eggs
- 100 icing sugar
- 25 cocoa powder
- 37 butter
- 2 water
- 50 caster sugar
Instructions:
1. For the cake:
2. Sieve the flour and cocoa powder and set aside.
3. Cream the butter and sugar together until soft and light, stir in the orange rind.
4. Break chocolate into a bowl (I recommend that you use 70% cocoa solid minimum), add boiling water and stir until the chocolate is melted and well blended.
5. Lightly whisk the eggs and gradually beat into the butter and sugar mixture.
6. Beat in the melted chocolate, and then fold in the flour/cocoa mixture with a metal spoon.
7. Spoon the mixture into two greased and lined tins and bake at 180/350/Gas 4 for 25-30 minutes, until cake shrinks away from the sides of the tin.
8. Allow to cool slightly in tins, and then turn out on wire rack. When cold, slice each cake horizontally to make 4 layers. Using a thin layer of jam, sandwich all layers of the cake together.
9. Fudge coating:
10. Sift icing sugar and cocoa and set aside.
11. Put the butter, water and caster sugar into a saucepan and heat gently, stirring to dissolve the sugar. Bring to a simmer.
12. Pour the hot mixture into the sieved icing sugar/cocoa mixture; mix together until its thick enough to coat the back of a spoon.
13. Pour coating quickly over the cake; smooth over the sides. Leave to set before serving.
Title: Cinnamon Rolls
Ingredients:
- 5 hot water
- 1 1/2 white sugar
- 1 powdered milk
- 4 eggs
- 4 flour
- 12 -15
- 1
Instructions:
1. Combine hot water, sugar, powdered milk, and yeast in very large bowl. Allow yeast to activate. Add eggs and 7 cups of flour. Stir or beat until thoroughly mixed; dough will resemble cake batter. Let rest until bubbly or it raises to top of the bowl (10-15 minutes). Add salt, oil, and remaining flour. Knead for 10-12 minutes. Dough should be a little sticky, but manageable.
2. To prevent from sticking spread Butter-Flavored Crisco on the counter (I have used butter and regular Crisco as well) Do not use flour in place of the Crisco. More flour will make the cinnamon rolls too heavy. Roll out dough on the counter in a rectangle about ½ inch thick, 14 inches wide and 30 inches long. Spread with one cube (1/2 cup) butter, 1 cup sugar mixed with 3 tablespoons cinnamon, and 1-2 cups brown sugar crumbled. Carefully roll up into long roll trying not to stretch the dough. Cut the rolls about ¾ thick with a sharp knife, using a gentle sawing motion ( I use a piece of dental floss to cut the rolls ). Place on a greased cookie sheet (bakers half sheet) one dozen per sheet. (Lorna bakes them on parchment paper sprayed with Pam. I bake them straight on the cookie sheet sprayed with Pam and no parchment, and they come out great.) The recipe fills 3 large cookie sheets (3 dozen rolls). Let them raise until they are touching on all sides. Bake at 375 degrees until golden brown on top. Approximately 15-18 minutes. (My oven takes 20-22 minutes.) Test doneness by gently pressing down on center of a roll. If it springs back without sinking, they are done.
Title: Fruited Yuletide Shortbread Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 1 unsalted butter
- 1 1/2 powdered sugar
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. In medium bowl, whisk together flour, baking soda & cream of tartar.
3. In large bowl, beat butter & sugar until fluffy.
4. Add egg & mix well.
5. Stir in vanilla & crumbled mincemeat, mixing well.
6. Add flour mixture, mixing well [batter will be stiff].
7. Roll into 1 1/4 inch balls.
8. Place balls on ungreased cookie sheet, & flatten slightly.
9. Bake 10-12 minutes, or until lightly brown.
10. Cool on wire rack.
Title: The World's Best Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 brown sugar
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1 3/4 self-rising flour
- sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Cream together butter, peanut butter, brown sugar and sugar until nice and smooth.
3. Add egg and vanilla and beat in well with a spoon.
4. Gradually add the self-rising flour. Dough will be stiff.
5. Form one inch balls and roll in sugar (I like to toss a dozen of the dough balls into a bag with sugar, shake gently to coat and then leave them in the bag for a couple minutes so a thicker coat of sugar adheres to the dough, then give another light shake before removing them from the bag. But just giving them a quick roll is fine).
6. Place sugared dough balls onto an UNGREASED baking sheet about 2 inches apart. Flatten balls with the back of a fork (or if you want flat tops you can flatten them with the bottom of a drinking glass. I usually flatten them with the textured side of my meat cleaver giving the cookies a nice waffle pattern).
7. Optional step: You can sprinkle a little extra sugar onto the tops after they are flattened if you like. It adds a little "crunch" to this soft cookie.
8. Bake in preheated oven for 8 to 10 minutes or until the edges just start to turn brown. Remove from the oven and cool cookies on baking sheet for a few minutes before transferring to cooling racks.
9. Note: While baking one batch of cookies, cover the remaining dough with plastic wrap so it doesn't dry out. I generally form the dough balls for the next batch while the previous batch is cooling on the baking sheet.
10. Variation: To give a Christmas touch. Dip the bottom half of the dough balls in regular sugar, then dip the top half of the balls in colored sugar crystals. Then flatten and bake as directed.
11. Enjoy!
Title: Reese's Peanut Butter Cup Cake - Use up That Halloween Candy!
Ingredients:
- 1 eggs
- 3 water
- 1/3 water
- 1 1/3 instant vanilla pudding
- 1/4 powdered sugar
- 1 cream cheese
- 10 Cool Whip
- 1
Instructions:
1. Preheat oven to 350 degrees. Spray the pan that you plan to use with nonstick spray (see box for pan size).
2. Mix cake ingredients as per directions on the box plus the 1/4 cup of the extra water.
3. Add in the peanut butter cup chunks.
4. Bake at 350 degrees for 45-50 minutes. Cool.
5. Blend icing ingredients together and spread on cake.
6. Sprinkle Reese's Pieces on top.
Title: Grilled Banana and Nutella Panini
Ingredients:
- 3 bananas
- 12 unsalted butter
- 1 confectioners' sugar
- 16
- 3
Instructions:
1. Place the bananas in a bowl and mash until smooth.
2. Place the slices of bread on a flat surface and spread each slice with some of the hazelnut spread. Spread the mashed banana over 6 of the slices and combine the slices to make 6 sandwiches.
3. Heat the grill to medium-high.
4. Spread 1 side of each sandwich with some of the butter and place on the grill, buttered-side down. Grill until golden brown. Spread the remaining butter on the bread facing up, flip over and continue grilling until golden brown. Remove from the grill and sprinkle with the confectioners' sugar. Eat immediately.
Title: Ginger Pears
Ingredients:
- 4 pears
- 1/2 ground ginger
- 2 corn syrup
- 1/2 dry white wine
Instructions:
1. Wash the pears.
2. Do not peel them.
3. Place in a saucepan.
4. Add the remaining ingredients.
5. Cover and heat the pan over medium flame for 5-7 minutes.
6. Reduce heat to low.
7. Cook for 20 minutes or until pears are soft when pierced with a fork.
8. Chill in sauce and serve with ice cream!
Title: Pumpkin Custard
Ingredients:
- 1 solid-pack pumpkin
- 2 eggs
- 1 half-and-half
- 2/3 brown sugar
- 1 1/2 pumpkin pie spice
- 1/2 salt
- 1/4 brown sugar
- 1/4 pecans
- 1 butter
- margarine
- ground cinnamon
Instructions:
1. Mix together pumpkin, eggs, half and half, brown sugar, pumpkin pie spice, and salt in a large mixing bowl; stir until smooth.
2. Pour into 4 greased 10 oz.
3. custard dishes or ramekins.
4. Place in a 13x9 inch baking pan.
5. Pour hot water to a depth of 1 inch.
6. Bake, uncovered, at 350 degrees for 20 minutes.
7. In a bowl, mix brown sugar, pecan, and butter.
8. Sprinkle evenly over each custard.
9. Bake 30-35 minutes longer or until knife comes out clean.
10. Top with whipped cream and cinnamon.
Title: Indian Pudding
Ingredients:
- 4 cornmeal
- 2/3 molasses
- 1/2 unsalted butter
- 4 brown sugar
- 1/2 kosher salt
- 1/2 ground ginger
- 1 ground cinnamon
- 1 ground nutmeg
- 1/4 vanilla extract
- 1
- 2
Instructions:
1. Heat oven to 350°F Butter a large casserole dish.
2. In a large saucepan, over medium-high heat, bring 3 cups of the milk to a boil. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently for 15 minutes. Remove from heat. Stir in molasses, butter, brown sugar, salt, ginger, cinnamon, nutmeg and vanilla.
3. Transfer mixture to the prepared casserole dish. Set the casserole in a roasting pan, pull the oven rack out halfway, and place the pan on it. Carefully add enough hot water to the pan to reach halfway up the casserole. Cover with foil. Bake for 1 hour, remoge the foil and bake for another 90 minutes.
4. Transfer to a wire rack for at least 30 minutes. Serve with whipping cream.
Title: Banana Pockets
Ingredients:
- 1/2 graham cracker
- 1 honey
- 3 brown sugar
- 1 banana
- 15 wonton wrappers
- 2 confectioners' sugar
Instructions:
1. MAKE FILLING. In a bowl, mix crushed grahams, honey, brown sugar and banana pieces.
2. FORM. Scoop 1 tablespoon of mixture into a wonton wrapper and seal edges with water.
3. FRY. Deep-fry until golden brown.
4. SERVE. Place on individual plates and dust with confectioner’s sugar.
Title: Homemade Nilla Wafers
Ingredients:
- 16 unsalted butter
- 1/2 sugar
- 1/4 salt
- 2 vanilla extract
- 1 all-purpose flour
- 2
Instructions:
1. In the mixer bowl, combine the butter, sugar and salt.
2. Beat on medium speed until smooth.
3. Reduce the speed to low, add the egg yolks and vanilla and beat until blended.
4. Add the flour and beat until incorporated and a smooth dough forms.
5. Divide the dough into 4 equal portions.
6. Roll out each portion into a log 7 inches long and about 1 1/2 inches in diameter.
7. Wrap the logs in plastic wrap and refrigerate until firm, at least 2 hours.
8. Preheat an oven to 350°F
9. Line 3 baking sheets with parchment paper or a silicone baking mat.
10. Using a sharp knife, cut each unwrapped log crosswise into slices 1/4 inch thick.
11. Place the cookies 1 inch apart on the prepared baking sheets.
12. Bake the cookies, 1 sheet at a time, until the edges and bottoms are golden, 12 to 15 minutes.
13. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks and let cool completely.
14. Store in an airtight container at room temperature for up to 5 days. Makes about 65 cookies.
Title: Cranberry Pistachio Biscotti - Whole Foods
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 2 eggs
- 2 real vanilla extract
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 3/4 dried sweetened cranberries
- 1 pistachios
Instructions:
1. Cream butter and sugar at medium-high speed until light and fluffy.
2. Add eggs, one a time, and blend until smooth.
3. Add vanilla, flour, baking powder and salt.
4. Mix until just blended (do not overbeat).
5. Stir in cranberries and pistachios by hand.
6. Preheat oven to 325°F.
7. Divide dough in half.
8. On a lightly floured surface, knead dough a few times then shape into two long, slightly flattened, logs, about 2 inches wide and 12<U+0096>14 inches long.
9. Place both on a non-stick baking sheet a few inches apart.
10. Bake for 25 minutes or until barely golden.
11. Let cool for 10 minutes.
12. Slice logs on the diagonal about 1/2-inch thick.
13. Place slices on baking sheet and bake again for 20 minutes, turning halfway through baking, until golden brown.
14. Let cool.
15. Makes about 3 dozen.
16. Will keep for several weeks in an airtight container.
Title: Chocolate After-Dinner Mint Parfaits
Ingredients:
- 1 gelatin
- 150 dark chocolate
- 2 eggs
- 1 1/2 caster sugar
- 300 milk
- 1 caster sugar
- 1/3 mint
- 1 dark chocolate
- 150
Instructions:
1. Chocolate Mousse: Place the gelatine in cold water to soften and set aside; melt the chocolate in a bowl over a pan of simmering water, stir until smooth, then set aside to cool slightly. In an electric mixer, beat the eggs and sugar on a medium-high speed for 5 minutes or until thick and pale. Drain the softened gelatine and place in a pan over a very low heat. When melted, slowly add the liquid gelatine to the egg mixture, whisking constantly. Stir in the melted chocolate, then fold in the whipped cream. Divide the mousse among 8 3/4-cup (185ml) serving glasses. Chill for 30 minutes or until set.
2. Mint Mousse: Bring the milk and sugar to the boil in a pan, add the mint, then remove from the heat, cover with a tea towel and allow it to infuse for 15 minutes. Meanwhile soften and melt the gelatine as above, then add to the milk mixture. Strain the mixture, pressing down well the mint leaves. Cool completely, then fold in the whipped cream. Pour into the serving glasses on top of the chocolate mousse layer. Chill for 1-2 hours or until set.
3. Chocolate Ganache: Bring the cream to the boil in a pan. Place grated chocolate then pour the hot cream over it and stir until smooth. Allow to cool, then pour the ganache over the mint mousse and chill for a further 1-2 hours. Serve garnished with a fresh mint leaf.
Title: Striped Delight
Ingredients:
- 35 butter
- 6 cream cheese
- 1 sugar
- 1/4 milk
- 2 milk
- 1 instant chocolate pudding mix
- 3 1/4
- 2
Instructions:
1. Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13x9-inch baking dish. Refrigerate 10 minutes.
2. Beat cream cheese, sugar, and 2 Tablespoons milk in medium bowl with wire whisk until well blended.
3. Gently stir in 1 ¼ cups of the whipped topping. Spread over crust.
4. Pour 3 ¼ cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
5. Pour over cream cheese layer. Let stand 5 minutes or until thickened.
6. Drop remaining whipped topping by spoonfuls over pudding; spread to cover pudding.
7. Refrigerate at least 4 hours.
8. Cut into 24 squares.
9. Store leftover dessert in refrigerator.
Title: Dixie's Apple Cake
Ingredients:
- 5 -6 apples
- 1 cinnamon
- 3 all-purpose flour
- 1 baking powder
- 1 salt
- 2 sugar
- 1 eggs
- 4 vanilla extract
- 1/2 walnuts
- 2 1/2 honey
- 3/4
- 3
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour a 10-inch tube pan.
3. Dust apples with cinnamon and set aside.
4. In a large bowl, mix flour, baking powder, salt and sugar.
5. Make a well in the center of the dry ingredients and add oil, beaten eggs, orange juice and vanilla.
6. Combine for a smooth batter.
7. Spoon half of the batter into the prepared pan.
8. Arrange half of the sliced apples on top.
9. Sprinkle with 1/2 cup of the walnuts and 2 tablespoons of the honey.
10. Cover with the remaining batter.
11. Top with the remaining apples and walnuts.
12. Drizzle the remaining honey on top.
13. Bake at 350 degrees for 1 1/2 hours, or until the cake is golden and a tester comes out clean.
Title: German Apple Cake-Tart
Ingredients:
- 1/2 butter
- 1 baking powder
- 1/2 salt
- 1 1/4 flour
- 1 egg
- 2 milk
- 4 -5 apples
- 1/2 sugar
- 1/4 cinnamon
- 1 1/2 flour
- 2 1/2 butter
Instructions:
1. Preheat oven to 350 degrees F.
2. Cake/Crust: Mix dry ingredients and cut in butter as for a pie crust (mixture should be "sandy" with small pea-sized lumps of butter).
3. Add egg and milk and mix well.
4. Pat into the bottom and halfway up the sides of a 11 1/2 X 7 1/2 baking dish (I use large ceramic quiche pan).
5. Filling: Arrange apple slices in a spiral around pan (I start outside and work in, eventually cutting pieces to fit).
6. Topping: Mix topping ingredients and spread over apples. Bake for about 40 minutes or until apples are tender.
7. Toward the end of the baking time you can also run it under a broiler to nicely brown the edges of the apples for the extra "wow" factor.
Title: Fabulous Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 1/2 white sugar
- 2 eggs
- 2 vanilla extract
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 2 white sugar
- 2 ground cinnamon
Instructions:
1. Preheat oven to 400 degrees.
2. Cream together first five ingredients.
3. In separate bowl, stir together flour, cream of tartar, soda and salt.
4. Gradually blend dry ingredients into moist ingredients.
5. In separate bowl, combine sugar and cinnamon.
6. Roll dough into walnut-sized balls.
7. Roll in cinnamon and sugar mixture.
8. Place approximately 2 inches apart on ungreased cookie sheet.
9. Bake 8-10 minutes.
10. Enjoy!