lumicero/recipes-ing2inst huggingface dataset:
Title: Praline Snackers
Ingredients:
- 24 graham cracker squares
- 1/2 butter
- 1/2 brown sugar
- 1/2 vanilla extract
- 1/2 pecans
- 1 miniature marshmallow
- 1/4
Instructions:
1. arrange graham crackers in a single layer in a foil-lined 15inch x 10 inch x 1 inch baking pan.
2. in a saucepan, bring butter and brown sugar to a boil.
3. cook and stir just until sugar is dissolved.
4. remove form the heat.
5. add vanilla.
6. pour evenly over crackers.
7. sprinkle with nuts.
8. bake at 350 degrees for 5 minutes.
9. sprinkle with marshmallows.
10. bake 3-5 minutes longer or until top is bubbly and marshmallows are lightly browned.
11. drizzle with chocolate syrup.
12. cool for 10 minutes.
13. break into squares.
Title: Chocolate-Dipped Hazelnut Wedges
Ingredients:
- 2 hazelnuts
- 2 all-purpose flour
- 1 sugar
- 1 unsalted butter
- 8 bittersweet chocolate
- 1 -2 vegetable shortening
Instructions:
1. Preheat the oven to 350° F and butter and flour two 8-inch round cake pans.
2. In a food processor grind the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake in the middle of the oven for 20 minutes, or until it is pale golden.
3. While the shortbread is still warm, cut completely through the rounds and let them cool in the pans on a rack. Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.
4. In a metal bowl over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure (juice glasses work well). Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off.
5. As they are dipped, transfer the shortbread wedges to a rack set over a sheet of wax paper. Let them stand until the chocolate is set.
Title: Marble Chocolate-Swirl Bundt Cake
Ingredients:
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 2 light sour cream
- 2 vanilla extract
- 4 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 fine salt
- 4 bittersweet chocolate
- 3/4 white chocolate chips
- 3/4
Instructions:
1. Preheat oven to 325F and grease and flour a 12-cup bundt pan.
2. Beat butter and sugar together with electric beaters until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in sour cream and vanilla. Sift flour, baking powder, baking soda and salt and add to cake in three additions, mixing gently after each addition.
3. Remove 2 cups of batter and stir in melted bittersweet chocolate. Stir dark chocolate chips into white cake batter and stir white chocolate chips into dark batter. Dollop the different batters into prepared pan alternately, and run a knife through the cake once, swirling the batter just a little.
4. Bake cake for 60 to 70 minutes, until a tester inserted in the center of the cake comes out clean. Allow cake to cool for 20 minutes before turning out to cool completely.
Title: Welsh Cakes
Ingredients:
- 115 butter
- 225 self raising flour
- 85 currants
- 85 egg
- 1
Instructions:
1. Rub the butter into the flour with a pinch of salt, then stir in the sugar and currants.Tip in the egg and mix into a dough. Grease a flat cast iron griddle pan or large heavy-based frying pan (not non stick) with a drizzle of oil and put on a very low heat.
2. On a floured surface, roll out the dough to a 1cm thickness. Stamp out thin rounds with a 6.5in fluted cutter, re-rolling the trimmings as you go.
3. To check whether the heats right for the griddle or pan you need to cook a trial cake. The pan is hot enough when a sprinkling of water sizzles up in a few seconds. Drop a welsh cake on to the griddle, leave it there for 5-6 minutes till the underside is brown, then flip it over and do the same to the other side to cook the middle. If the cakes are browning too quickly, reduce the heat of the pan & allow to cool slightly before you cook any more.
4. Cook the Welsh cakes in batches, trying not to overcrowd the griddle, then transfer to a wire rack to cool. Serve warm sprinkled with caster sugar.
Title: Sticky Date Pudding With Toffee Sauce And Vanilla Bean Ice Cream
Ingredients:
- 375 brown sugar
- 125 unsalted butter
- 2 eggs
- 500 all-purpose flour
- 10 baking powder
- 600 hot water
- 10 vanilla extract
- 375 vanilla essence
- 500 dates
- 120 sugar
- 500 water
- 50 heavy cream
- 800 unsalted butter
- 200 milk
- 12 sugar
- 250 vanilla bean
- 1
Instructions:
1. Soak the dates in hot water for 1 hour.
2. Beat together the brown sugar and butter.
3. Slowly, add eggs, one at a time, beating well.
4. Sift together flour, baking powder and baking soda.
5. Strain the dates and place in a food processor- process until chunky.
6. Add the water back to the dates.
7. Fold this into the butter mixture alternately with the flour.
8. Pipe into moulds and steam for 15 minutes for small, individual moulds or 30-35 minutes for larger moulds.
9. If you don't have a steamer, place moulds in a water bath and cover with foil before placing in the oven.
10. Bake at 180C for approximately 20-30 minutes or until done.
11. Serve warm with toffee sauce and vanilla ice-cream (Haagen Daaz is a good brand if you are not making your own).
12. Preparation of toffee sauce: Dissolve sugar and water in a saucepan (use a pan that has high sides- when the cream is added, it will bubble up!).
13. Use a clean pastry brush dipped in water to remove any sugar crystal that remained on the sides of the pan.
14. Bring to a boil.
15. Allow to cook (without stirring) until a golden colour is obtained.
16. Slowly add the cream- be careful of the splashes of caramel and the hot cream.
17. Allow to return to the boil for 30 seconds, remove from heat and stir in the butter.
18. Refrigerate until needed or allow to cool slightly and serve with the Sticky Toffee Pudding.
19. Preparation of vanilla bean ice-cream: Bring milk and cream to just below boiling point.
20. Whisk together the egg yolks and sugar.
21. Add some hot milk, mix and pour back onto the remaining hot milk.
22. Stir continuously, cooking until mix is thick enough to coat the back of the spoon.
23. Sieve immediately and cool down.
24. Stir constantly, over a bowl of ice water.
25. When cool, refrigerate until completely cold.
26. Pour into ice-cream maker and follow the manufacturer's directions, freeze until set.
27. Remove from ice-cream maker and store in the freezer until required.
28. Can be stored for 1 week.
Title: Peanut Butter Apple Crisp
Ingredients:
- 4 sliced apples
- 3/4 brown sugar
- 1/2 all-purpose flour
- 1/2 quick-cooking oats
- 1/2 cinnamon
- 1/2 nutmeg
- 1/3 butter
- 1
Instructions:
1. Arrange apples in greased 9x9-inch baking dish.
2. Combine brown sugar, flour, oats, cinnamon and nutmeg in bowl and mix well. Cut in butter until crumbly. Stir in peanut butter chips. Sprinkle over apples.
3. Bake at 375° for 30 minutes or until apples are tender.
Title: Tsubushi an - Sweet Bean Paste for Japanese Sweets
Ingredients:
- 300 azuki beans
- 350 -420 sugar
- 6 -12 salt
Instructions:
1. Rinse azuki and soak in plenty of water for 7 to 8 hours.
2. Discard the soaking water; place the beans in a saucepan with water reaching 3 cm above the surface of the beans.
3. Bring to a boil, then add about 300 ml water, and bring to a boil again.
4. Drain beans of all water (discarding water), return beans to saucepan, cover with plenty of water, just bring to a boil, then lower heat, and cook until tender, stirring occasionally.
5. The beans with burn if the heat is too high, or they are not stirred a little.
6. It should take between 1 and 2 hours for the beans to become tender.
7. When the beans are tender enough to mash easily between your fingers, (not all falling apart) turn off the heat; cover, and let stand 20 minutes.
8. Add enough room temperature water to the beans in the saucepan to cool them.
9. Wait until the beans have sunk to the bottom of the pan, then pour off the clearer liquid on top without disturbing the darker liquid below.
10. Add more water, wait for the beans to sink, and remove the water on top again.
11. After adding and pouring off the top part of the water three times, drain the beans by pouring the contents of the saucepan into a colander or sieve that has been lined with cloth.
12. Return about one half of the cooked beans to the saucepan; add the smaller amount of sugar, and cook, stirring constantly, over high heat, until the sugar has been incorporated.
13. This burns easily, so lower the heat if necessary.
14. Add the remaining cooked beans and continue to cook, while stirring and adding more sugar if necessary, until you have a shiny bean paste.
15. This will thicken as it cools, so it is not necessary to cook the bean paste for a long time at this stage.
16. You can mash some of the beans while you are cooking them with the sugar if necessary, but this type of bean paste should have some beans retaining their original shape.
17. Add the salt at the very last stage of cooking and stirring.
18. Taste to make sure the flavor is right.
19. Remove from heat, spread out on a large plate to cool.
Title: Low-Fat English Rice Pudding
Ingredients:
- 1 white rice
- 1 water
- 5 skim milk
- 10 sugar substitute
- 1 cinnamon
- 1 vanilla extract
- 1 lemon juice
- 1/2 raisins
Instructions:
1. In Dutch oven combine 1 cup water and 1 cup rice.
2. Bring to a boil.
3. Add 5 cups milk and raisins.
4. Cover and lower heat to simmering.
5. Simmer for about 1 1/2 hours until all liquid has been absorbed.
6. Remove from heat.
7. Add all other ingredients.
8. Best eaten chilled.
Title: Weight Watchers Apple Cake
Ingredients:
- 3 1/3 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1 salt
- 1 sugar
- 4 apples
- 4 unsweetened applesauce
- 1 1/2 vanilla extract
- 2
Instructions:
1. Heat oven to 350 degrees fahrenheit.
2. Spray a tube pan with nonstick spray.
3. In a medium bowl, combine the flour, baking soda, cinnamon, and salt.
4. In a large bowl, with an electric mixer at high speed, beat the sugar and egg whites until soft peaks form.
5. With the mixer at low speed, blend in the apples, applesauce, and vanilla.
6. Add the flour mixture, stir until just combined (do not overmix).
7. Scrape the batter into the pan and spread it smooth.
8. Bake until golden and a toothpick inserted in the center comes out clean, about 55 minutes.
9. Cool in the pan on a rack for 10 minutes.
10. Remove from pan and cool an additional 20 minutes.
11. Serve.
Title: Split Jam Cookies
Ingredients:
- 2 flour
- 2/3 sugar
- 1 salt
- 3/4 butter
- 1/2 baking powder
- 1 egg
- 1 vanilla extract
Instructions:
1. Sift together flour, sugar, salt and baking powder.
2. Cut in butter, unbeaten egg and vanilla.
3. Form into dough. Place on lightly floured board.
4. Divide into 4 equal parts. Shape into rolls 13" long x 3/4" thick. Place on ungreased cookie sheet 4" apart and 3" from edge.
5. Make a depression with handle of knife about 1/3" deep lengthwise and down the center of each.
6. Fill with red jelly or jam.
7. Bake at 350° for 15-20 minutes.
8. While warm, slice diagonally.
Title: Banana Pudding
Ingredients:
- 12 vanilla pudding mix
- 4 bananas
- 7 sweetened condensed milk
- 8 Cool Whip
- 4
- 2
Instructions:
1. Mix pudding mix, sweetened condensed milk, cool whip,and milk in a large mixing bowl.
2. In a separate bowl, put a layer of wafers and bananas.
3. Add pudding mixture in layers.
4. You can make your layers as thick or thin as you like.
5. Top it off with a final layer of bananas and then wafers.
6. Cover and refrigerate.
7. Notes: Wafers are the normal size boxes.
Title: Bread Pudding
Ingredients:
- 10 -12 eggs
- 5 granulated sugar
- 6 vanilla extract
- 1 cinnamon
- 2 salt
- 1 apple
- 1/8 rum
- 1/4 Grand Marnier
- 1/4 granulated sugar
- 1/3 brown sugar
Instructions:
1. Butter the inside of your baking dish and arrange the bread pieces inside. If you're using raisins, nuts, fruit, or any other pudding ingredients, sprinkle them over the bread so they are evenly distributed.
2. Whisk together the milk, eggs, sugar, vanilla, cinnamon, salt, and any extra flavoring ingredients you're using.
3. Slowly pour the milk mixture over the pudding, making sure it gets into all the nooks and crannies. Cover the casserole and refrigerate for at least one hour or overnight to fully absorb the custard.
4. Pre-heat the oven to 325° with a rack in the middle of the oven. Set the pudding on the counter while the oven is pre-heating to take some of the chill off.
5. Sprinkle any toppings over the pudding and bake uncovered for 45 - 55 minutes. The pudding is done when a toothpick inserted in the middle comes out clean and the tips are starting to toast.
6. Let stand for at least 10 minutes before serving. Leftovers will keep refrigerated for up to a week.
Title: Lemon Snack Cake
Ingredients:
- 1/3 butter
- 3/4 margarine
- 2 sugar
- 2 eggs
- 1 1/2 lemon peel
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/4 salt
- 8 lemon peel
- 8
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in lemon peel and extracts.
4. Combine dry ingredients; add to the creamed mixture alternately with yogurt (batter will be thick).
5. Spread into a 13 x 9 x 2 inch baking pan coated with nonstick cooking spray.
6. Bake at 350 degrees for 20 - 25 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack.
8. Garnish with whipped topping and lemon peel, if desired.
Title: Marvelous Maple Icing
Ingredients:
- 1/4 margarine
- 2 1/4 powdered sugar
- 2 soymilk
- 1 maple syrup
Instructions:
1. In a food processor or medium bowl, mix together the margarine and 1 cup of the powdered sugar.
2. Add remaining sugar alternately with milk, mixing until smooth.
3. Stir in the maple syrup until consistency is light and spreadable.
Title: Blueberry Cobbler
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 4 fresh blueberries
- 1 lemon juice
- 2 butter
- 1 flour
- 2 sugar
- 1 1/2 baking powder
- 1/4 cinnamon
- 1/4 salt
- 1/2
Instructions:
1. Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens. Boil and stir for 1 minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven.
2. In a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.
3. Bake for 25-30 minutes until topping is golden brown. Serve warm topped with whipped cream or ice cream.
Title: Fluffy Peanut Butter Frosting
Ingredients:
- 1/2 butter
- 1 creamy peanut butter
- 3 confectioners' sugar
- 1 vanilla extract
- 3 milk
Instructions:
1. Cream together butter and peanut butter until well blended and you can't see any of the butter anymore.
2. Add sugar, one cup at a time, mixing until well blended.
3. Add vanilla.
4. Begin adding milk, a little at a time until it reaches the consistency you want. I usually don't measure, but I think I use all 3 tablespoons.
5. Whip on high until fluffy and pale in color.
Title: Pumpkin Creme Brulee
Ingredients:
- 2 heavy cream
- 1/8 cinnamon
- 2 nutmeg
- 1 ground ginger
- 4 granulated sugar
- 1/2 salt
- 1 pumpkin puree
- 1/4 raw sugar
- 1/3
Instructions:
1. Oven to 300 degrees F.
2. Prepare a roasting pan that can comfortably hold the 4 ramekins.
3. Heat the cream and spices together until scalding.
4. Set aside to let steep for 15 minutes.
5. Whisk the yolks, sugar and salt together.
6. Temper the cream into the yolks: wrap a wet towel around the base of the bowl to hold it steady.
7. Then slowly, slowly (fast dribble) pour the cream into the yolks whisking constantly and quickly so the yolks don't scramble.
8. As the yolks heat up, you can add the cream faster.
9. Whisk in the pumpkin.
10. Strain the mixture through a very fine mesh strainer.
11. Pour into the ramekins.
12. Place the roasting pan with the ramekins in the oven, then pour boiling water in the pan (being careful not to get any in the custards) to come half-way up the sides of the custards.
13. bake for 30-40 minutes, or until the edges are set but the very center is still jiggly.
14. Let cool at room temperature about 20 minutes, then cover in plastic and chill overnight.
15. When ready to serve, sprinkle the tops with the raw sugar and either use a torch to melt the sugar, or run under a preheated, very hot broiler until the sugar is melted and browned.
16. Serve at once.
Title: Triple - Ginger Cookies
Ingredients:
- 11 unsalted butter
- 1 molasses
- 2/3 sugar
- 1 egg
- 1 vanilla extract
- 4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 ground ginger
- 2 crystallized ginger
- 2 fresh ginger
- confectioners' sugar
Instructions:
1. Cream the butter and molasses with a mixer or a wooden spoon until well blended. Add the sugar and mix until well blended. Add the egg and vanilla extract and beat until well incorporated.
2. Sift together the flour, baking soda and salt.
3. Mix the ground, crystallized, and fresh ginger into the dry ingredients, Stir the dry mixture into the butter mixture in three batches until just blended.
4. Heat the oven to 350°F
5. Roll the dough into 1 tablespoons chunks into 1-inch balls. Arrange the balls 1-inch apart on ungreased baking sheets. Bake until the cookies crack slightly on top but are still moist inside, about 13 minutes. Cool on racks; sprinkle with confectioners' sugar.
Title: Mocha Fudge Layer Cake
Ingredients:
- 3 butter
- 1/2 brown sugar
- 2 1/4 eggs
- 3 vanilla extract
- 1 1/2 cake flour
- 2 1/4 baking soda
- 2 salt
- 1/2 sour cream
- 8 boiling water
- 1 vanilla extract
- 1 1/2 powdered sugar
- 1 butter
- 1/2 powdered sugar
- 1/2 brewed coffee
- 5 vanilla extract
- 1/4
- 2
Instructions:
1. Cake: Melt chocolate; set aside to cool. Cream butter in large mixing bowl; gradually add sugar beating well. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla; Mix well.
2. Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. (Batter will be thin).
3. Pour batter into 2 greased and floured 8 inch cake pans. Bake at 350°F for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks. Split cake layers in half horizontally to make 4 layers.
4. Filling: Beat whipping cream, vanilla and powered sugar together until soft peaks form. If needed add a little more powered sugar to get to thicken.
5. Spread filling between layers.
6. Frosting: Beat first 5 ingredients together until light and fluffy. Add cream if too stiff. Put icing on top and sides of cakes.
Title: Classic Sweet Potato Casserole
Ingredients:
- 4 1/2 sweet potatoes
- 1 granulated sugar
- 1/2 butter
- 1/4 milk
- 2 eggs
- 1 vanilla extract
- 1/4 salt
- 1 1/4 pecans
- 1/4 brown sugar
- 1 butter
- 1 miniature marshmallows
- 1 1/2
Instructions:
1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
Title: Fat-Free Chocolate Mocha Cake
Ingredients:
- 1 1/2 flour
- 1 1/3 sugar
- 1/3 baking soda
- 1 1/4 baking powder
- 3/4 salt
- 1/2 coffee
- 3 skim milk
- 3/4 corn syrup
- 1/2
- 1/3
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray a 9 inch square pan with nonstick spray.
3. Combine dry ingredients in a large bowl.
4. In a small bowl, whisk wet ingredients together.
5. Blend well.
6. Add liquids to dry ingredients, whisking until smooth.
7. Bake 35-40 minutes, or until done.
8. Cool completely.
9. Frost, if desired.
Title: Swedish Ginger Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 4 molasses
- 1 egg
- 2 flour
- 2 baking soda
- 1/8 salt
- 2 cinnamon
- 1 ginger
- 1/2 ground cloves
- 1/4 allspice
Instructions:
1. Cream shortening and sugar until light and fluffy.
2. Add molasses.
3. Add the egg.
4. Mix together the flour, soda, salt, cinnamon, ginger, cloves and allspice.
5. Add flour mixture to creamed mixture.
6. Mix well.
7. Roll into small balls and roll in sugar.
8. Place on ungreased cookie sheet and bake at 350 degrees for about 10 minutes.
Title: Chocolate Kahlua Trifle
Ingredients:
- 1 chocolate pudding
- 1 milk
- 2 Kahlua
- 1 Cool Whip
- 16
Instructions:
1. Bake cake as directed.
2. Cook pudding as directed using 2 cups of milk and 1 cup Kahlua instead of 3 cups of milk;cool.
3. Crumble 1/2 of cake in a large punch bowl (looks nice served in a pedestal bowl) Next,pour 1/2 cooled pudding over cake then 1/2 of Cool Whip.
4. Sprinkle with 1/2 of the candy bits.
5. Repeat layers with remaining ingredients.
6. Mmmmmmmmmm,Good.
Title: Pumpkin Biscotti
Ingredients:
- 5 all-purpose flour
- 1 baking powder
- 1 1/2 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 1 ground cloves
- 1 1/4 sugar
- 2 sugar
- 1 butter
- 15 solid-pack pumpkin
- 2 water
- 1 dried cranberries
- 1/2 pistachio nut
- 1/2
Instructions:
1. Preheat oven to 375 degrees. Line 2 large cookie sheets with parchment paper.
2. Combine flour, baking powder, salt, cinnamon, ginger and cloves in medium bowl. Beat sugar and butter in large bowl with electric mixer at medium speed until fluffy. Add pumpkin and water; beat until well blended. Stir in cranberries and pistachio nuts, if desired.
3. Shape dough into 2 logs, each about 14 inches long and 4 to 5 inches wide, on prepared cookie sheets. Bake about 40 minutes or until firm to the touch. Remove from oven; cool 20 minutes. Transfer logs to cutting board; cut into 1 inch thick slices. Arrange slices on cookie sheets; bake 20 minutes or until dry and lightly browned. Cool biscotti on wire racks.
4. Microwave frosting in small bowl on HIGH 30 seconds or until melted. Drizzle over biscotti.
Title: Raspberry Jam Buttercream
Ingredients:
- 1 unsalted butter
- 6 -8 confectioners' sugar
- 1/2 milk
Instructions:
1. Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
2. Cream butter and jam until well incorporated, about 2 minutes.
3. Add powdered sugar, one cup at a time until you reach desired consistency.
4. If frosting gets too thick you can add a little milk to thin it out.
5. If you are not satisfied with the pink colour from the jam/preserves alone add in a drop or two of red food colour to intensify it.
Title: Apple Cheese Crisp
Ingredients:
- 6 cooking apples
- 1 water
- 1/2 lemon juice
- 1 cheddar cheese
- 1 all-purpose flour
- 1/2 brown sugar
- 2 sugar
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1/2 butter
- margarine
- vanilla ice cream
Instructions:
1. arrange apples in a lightly greased 8-inch square baking dish.
2. combine water and lemon juice and sprinkle over apples; top with cheese.
3. combine flour and next 4-ingredients.
4. cut in butter until mixture is crumbly.
5. sprinkle over cheese.
6. bake at 350-f oven for 40 minutes or until tender.
7. serve warm topped with ice cream and sprinkled almonds.
Title: Granny's Chocolate Icing
Ingredients:
- 2 sugar
- 1/2 vanilla
- 2 butter
- 1
- 1/2
Instructions:
1. Put all ingredients, except the vanilla, in a large pot. Bring to a boil over low to medium-low heat, stirring constantly.
2. Let the mixture boil for 1 minute.
3. Remove from heat and add the vanilla.
4. Beat until it reaches spreading consistency.
5. Spread on cooled cake quickly.