lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Sheet Cake
Ingredients:
- 1 eggs
- 4 cream cheese
- 1 butter
- 3 margarine
- 1/2 confectioners' sugar
- 2 1/2 vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
3. Add the lemon cake mix, mix until incorporated.
4. Add the can of lemon pie filling; mix until blended well.
5. Spread into a greased 15x10x1-inch baking pan.
6. Bake for 20 minutes.
7. Cool before frosting.
8. In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).
9. Stir in vanilla extract.
10. Spread over cake; then refrigerate until frosting hardens up abit.
11. Note: This recipe originally calls for (16 oz.) of a canned rnlemon pie filling, but I used a (22 oz.) can for the recipe.
Title: Hershey's Chocolate Peppermint Log
Ingredients:
- 4 eggs
- 1/2 sugar
- 1 vanilla extract
- 1/2 all-purpose flour
- 1/3 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/8 water
- 1/3 peppermint
Instructions:
1. Heat oven to 375°F Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
2. Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.
3. Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
4. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving. Cover; refrigerate leftover dessert. 10 to 12 servings.
5. PEPPERMINT FILLING: Beat 1 cup (1/2 pt.) cold whipping cream in medium bowl until slightly thickened. Add 1/4 cup powdered sugar and 1/4 cup finely crushed hard peppermint candy or 1/2 teaspoon mint extract and a few drops red food color, if desired; beat until stiff.
6. CHOCOLATE GLAZE.
7. 2 tablespoons butter or margarine.
8. 2 tablespoons HERSHEY'S Cocoa.
9. 2 tablespoons water.
10. 1 cup powdered sugar.
11. 1/2 teaspoon vanilla extract.
12. Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. (Cool completely for thicker, frosting-type topping) Gradually add powdered sugar and vanilla, beating until smooth. About 3/4 cup glaze.
Title: Carrot Cake
Ingredients:
- 1 brown sugar
- 1 raw sugar
- 1 granular fructose
- 1 1/2 water
- 4 unbleached white flour
- 2 baking soda
- 2 baking powder
- 1 salt
- 1/2 cinnamon
- 1 allspice
- 2 carrots
- 1 walnuts
- 1 pecans
- 2 dried cranberries
- 1 1/2 low-fat cream cheese
- 2 confectioners' sugar
- walnuts
Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl combine the oil and sugars. Whisk in the water. In a medium bowl sift together the flour, baking powder and soda, salt, and spices.
3. Add the dry ingredients to the sugar/oil mixture and mix well. Add the carrots, nuts, and cranberries and mix well. Pour the batter into 2 lightly oiled and floured loaf pans. Bake for 35-45 minutes, or until a toothpick comes out clean. Cool before frosting.
4. With an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Add the orange juice and mix briefly, then switch to high speed for 2-3 minutes. Spread the frosting evenly on the cake. Garnish with chopped walnuts if desired. This cake is best served at room temperature; refrigeration tends to dry it out.
5. Makes 2 loaf pans or 18 slices.
Title: Happy Apple™ Crisp
Ingredients:
- 6 baking apples
- 1 sugar
- 2 lemon juice
- 1 cinnamon
- 2 tapioca flour
- 1 margarine
- 1/4 cinnamon
- 1
Instructions:
1. Spray 8 or 9 inch square pan with spray oil. Toss apples with lemon juice and set aside. For filling, mix sugar, cinnamon and tapioca flour. Add the apples and mix until coated. Place apples in prepared pan and bake for 10 minutes.
2. While the apples are baking, prepare your crumble topping. In a medium bowl combine crumbled Happy Apple231 cookies and cinnamon. With a fork, cut margarine or substitute into the crumbled cookies and cinnamon mixture until pea size consistency.
3. Once the apples are through baking, remove pan from oven and sprinkle with crumble topping. Bake at 400°F for 20-25 minutes or until browned.
Title: Louisiana Bread Pudding With Lemon Sauce
Ingredients:
- 4 milk
- 2 eggs
- 2 vanilla extract
- 1 sugar
- 1 salt
- 1/2 apple pie spice
- 1/4 pitted dates
- 1 butter
- 1/2 sugar
- 6 cornstarch
- 1 water
- 2 lemon
- 1 1/2 lemon
- 1 butter
- 1
- 2
Instructions:
1. BREAD PUDDING: preheat oven to 350ºF. In a bowl large enough to hold bread and liquid, beat eggs with a fork until lemon yellow in color. Whisk in milk, vanilla and almond extract.
2. Soak bread in egg and milk mixture until the bread has absorbed most of the liquid, about 5 to 10 minutes.
3. Mix sugar, salt, spices (and chopped dates) in a separate bowl. When bread has soaked up the liquid, add dry ingredients and mix well.
4. Butter a baking dish large enough to hold the bread mixture 2 -1/2 qt pan or 8x8" will work. Pour bread mixture into pan and dot top with pieces of butter.
5. Bake for 30 minutes or until a cake tester or toothpick inserted into center comes out clean. Remove from oven and allow to cool or serve immediately.
6. LEMON SAUCE: blend sugar, cornstarch and water in a sauce pan.
7. Bring to a boil over med-high heat. Cook 2 - 3 min until mixture is thickened.
8. Remove from heat and add lemon zest, lemon juice and butter.
9. Cut in squares and serve warm lemon sauce over bread pudding.
Title: Chocolate Passion Trifle
Ingredients:
- 1 pecans
- 1/2 Kahlua
- 2 milk
- 2 instant chocolate pudding mix
- 1 vegetarian instant chocolate pudding mix
- 1 Cool Whip
- 1/2 raspberries
- 4
Instructions:
1. Sprinkle warm brownies with 1 tbl Kahlua.
2. Allow to cool completely and cut into 1/2 inch squares.
3. Pour milk into large bowl and add pudding mix.
4. Beat with whisk until blended for 2 minutes.
5. Let stand 5 minutes.
6. Gently stir in remaining Kahlua and 2 cups of Cool Whip until well blended.
7. Refrigerate for 1 hour.
8. Reserve a few raspberries and pecans for garnish.
9. Layer half of the brownies, half of the raspberries, half of the chopped candy bars, half of the pecans and half of the pudding mixture into a 2 quart glass bowl or trifle dish.
10. Repeat layers and and top with remaining Cool Whip.
11. Sprinkle with reserved raspberries and pecans.
12. Refrigerate until ready to serve.
Title: Raspberry Palmier Shortcakes
Ingredients:
- 1 granulated sugar
- 1/4 butter
- 2 margarine
- 2 cream cheese
- 2 granulated sugar
- 2 fresh raspberry
- 2 mint leaf
- 1/4
- 1
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Line a cookie sheet with cooking parchment paper.
3. Separate or cut dough into 4 (4x7-inch) rectangles; if using crescent roll dough, firmly press perforations to seal.
4. Sprinkle 1 tablespoon of the granulated sugar on cutting board.
5. Place 2 dough rectangles on sugar; press lightly.
6. Brush tops of dough with about 1 tablespoon of the melted butter and about 1 tablespoon of the melted raspberry preserves; sprinkle with 1 tablespoon granulated sugar.
7. Place one rectangle on top of another; tightly roll both short sides of rectangle at the same time so they meet in the middle.
8. Refrigerate rolls for 20 minutes for easier cutting.
9. Repeat step 2.
10. Using a thin serrated knife, cut each roll into 10 slices.
11. Place cut side down 2 inches apart on parchment-lined cookie sheet. Sprinkle with coarse sugar.
12. Press each slightly to flatten.
13. Bake 10 to 13 minutes or until golden brown.
14. Cool 1 minute; remove from cookie sheets.
15. Cool completely.
16. In medium bowl, beat cream cheese and 2 tablespoons granulated sugar with electric mixer on medium speed until smooth.
17. slowly add whipping cream.
18. Increase mixer speed to high; beat until light and fluffy.
19. On serving plate, top 1 palmier with about 1 tablespoon cream cheese filling.
20. Top with 1 teaspoon raspberry preserves and 3 fresh berries.
21. Place another palmier on top and press slightly.
22. Sprinkle with powdered sugar if desired.
Title: Cajun Fig Cobbler
Ingredients:
- 1/4 butter
- 1 all-purpose flour
- 1 sugar
- 2 baking powder
- 1 milk
- 1 egg
- 1 vanilla extract
- 22
Instructions:
1. Place butter in a 2 quart baking dish. Bake at 375* until butter melts. Remove from oven, and set aside.
2. Combine flour, sugar, and baking powder in a large bowl. Add milk, egg, and vanilla, stirring until smooth. Pour batter into baking dish; spoon preserves over batter.
3. Bake at 375* for 40 min., covering dish with aluminum foil after 20 minute Serve warm with vanilla ice cream or whipped cream.
Title: Strawberries in Balsamico
Ingredients:
- 750 strawberries
- 60 caster sugar
- 2 mascarpone cheese
- 125
Instructions:
1. Wash, drain and slice the strawberries.
2. Put them into a bowl, mix in the sugar and marinate for 30 minutes at room temperature.
3. Add the balsamico vinegar and marinate for another 30 minutes in the fridge.
4. Spoon the strawberries with the liquid into four glasses and top with the desired amount of mascarpone.
Title: Old Fashioned Banana Bread Pudding
Ingredients:
- 1/4 butter
- 4 margarine
- 3 eggs
- 1/2 sugar
- 2 milk
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 2 vanilla
- 1 banana
- 3 butter
- 2 margarine
- 1 sugar
- 3/4 cornstarch
- 1/4 milk
- 1 light corn syrup
- vanilla
Instructions:
1. heat oven to 375*F.
2. in a 2-quart casserole melt 1/4 cup butter in oven for 4 to 6 minutes.
3. stir in bread cubes.
4. in medium bowl slightly beat eggs, stir in remaining pudding ingredients "except bananas".
5. stir in bananas.
6. pour over bread cubes, stir to coat.
7. bake for 40 to 50 minutes or until a knife inserted near center comes out clean.
8. meanwhile in a 1 quart saucepan melt 3 tablespoons butter over medium heat.
9. stir in sugar and cornstarch, add remaining ingredients "except for vanilla".
10. continue cooking, stirring occasionally until sauce come to a full boil, about 3 to 4 minutes.
11. stir in vanilla.
12. serve sauce over warm pudding.
Title: Smore Cookie Bars
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1/2 sugar
- 1 egg
- 1 vanilla extract
- 1 1/3 all-purpose flour
- 3/4 graham cracker
- 1 baking powder
- 1/4 salt
- 2 marshmallow creme
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease an 8-inch square baking pan.
3. In a large bowl, cream together butter and brown sugar until light.
4. Beat in egg and vanilla.
5. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
6. Add to butter mixture and mix at a low speed until combined.
7. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
8. Place chocolate bars over dough. Two king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
9. Spread chocolate with marshmallow creme or fluff.
10. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
11. Bake for 30 to 35 minutes, until lightly browned.
12. Cool completely before cutting into bars.
13. *Note: 3/4 cup crumbs is approximately 7 full-sized graham cracker sheets, whizzed in the food processor until fine.*.
Title: Mini Lemon (Or Lime!) Mousse Pies
Ingredients:
- 1 miniature phyllo cups
- 1 instant pudding mix
- 1 half-and-half
- 1
Instructions:
1. Thaw phyllo shells according to the package directions. The kind I bought were pre-baked, but I put them in the toaster oven for about 5 minutes to crisp them up a little more. (If you choose to crisp the shells, just let them cool before filling them.).
2. Combine pudding mix and milk, cream or half and half, and mix until smooth. The mixture will be thick. If it seems a little too thick for your taste, feel free to increase the liquid according to your preference.
3. Fill the shells with the pudding mixture using two spoons or a piping bag.
4. Top each mini pie with the toppings of your choice. I used lemon curd and lime curd. Next time, I want to try coconut cream pudding mix topped with chocolate ganache, or maybe with some pineapple for a pina colada flavor. Some fresh berries would also be nice with the creamy filling. Make it with whatever sounds good to you!
5. Chill at least 10 minutes, or until ready to serve.
Title: Tiramisu Cupcakes
Ingredients:
- 6 eggs
- 3/4 cream of tartar
- 1 sugar
- 3 water
- 1 vanilla
- 1/8 salt
- 1 all-purpose flour
- 1/2 confectioners' sugar
- 2/3 water
- 5 mascarpone
- 3 confectioners' sugar
- 1 marsala wine
- 1/4 heavy cream
- 3/4
Instructions:
1. In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
2. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.
3. With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.
4. Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.
5. Espresso Syrup.
6. In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.
7. Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.
8. Frosting.
9. In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.
Title: Holiday Mint Pie
Ingredients:
- 9 graham cracker pie crusts
- 1 hot water
- 3 cream cheese
- 8 sugar
- 1/3 milk
- 2 Cool Whip
- 1/4 spearmint
- 3 1/2
- 6 -10
Instructions:
1. Mix crushed grasshopper cookies and 3 tablespoons hot water together.
2. Spoon into prepared graham cracker pie crust and spread.
3. Beat cream cheese, sugar, milk, and peppermint extract together.
4. Add cool whip.
5. Divide mix in half and add green food coloring to one half.
6. Fill graham cracker pie crust with alternating dollops of white and green whip topping mix making sure to spread each dollop evenly across pie.
7. Smooth top of whip topping mix.
8. Chill pie for 3 hours.
9. Make berries and holly leaves using red hot cinnamon candies and mint leaves.
Title: Marshmallow Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1 marshmallow creme
Instructions:
1. Combine about 1/2 the marshmallow creme with the cream cheese in a bowl; mix thoroughly with a fork (or use beaters if not using pre-whipped cream cheese).
2. Taste; continue adding remaining marshmallow creme a little at a time until the desired sweetness (we like to use about 3/4 of the jar).
3. Mix thoroughly and spread over a cooled cake.
4. Chill if desired.
Title: Reese's Peanut Butter and Milk Chocolate Chip Blondies
Ingredients:
- 1 1/2 light brown sugar
- 1 butter
- 1/2 margarine
- 2 sugar
- 2 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 1 3/4 salt
- 1/4 shortening
Instructions:
1. Heat oven to 350°F Grease 15-1/2x10-1/2x1-inch jelly-roll pan.
2. Stir together brown sugar, butter and granulated sugar in large bowl; beat in eggs and vanilla.
3. Add flour and salt, beating just until blended.
4. Stir in 1-1/2 cups chips; spread batter in prepared pan.
5. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean and surface is lightly browned.
6. Cool completely; cut into bars.
7. Place remaining 1/4 cup chips and shortening in small microwave-safe bowl.
8. Microwave at HIGH (100%) 30 seconds; stir.
9. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
10. Drizzle over bars.
11. About 6 dozen bars.
Title: Strawberry Yum Yum Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 vanilla
- 1 1/3 cream cheese
- 1/2 butter
- 1 sugar
- 8 powdered sugar
- 1/8 vanilla
- 1 Cool Whip
- 1 fresh strawberries
- 1
- 16
- 2 -3
Instructions:
1. Separate eggs and beat whites till stiff. Combine rest of ingredients including egg yolk and beat well. Fold in egg whites. Grease 3 9 inch cake pans and divide mixture between them.
2. Bake 20 to 25 minutes.
3. Frosting: Cream butter and cream cheese. Add sugars, blend well. Then add vanilla and fold in Cool Whip.
4. Cut strawberries into slices, reserve some for top.
5. When cake is cool, layer with frosting then strawberries.
6. REFRIGERATE cake OVERNIGHT or it will be a total flop!
Title: Italian Rum Raisin Bread Pudding
Ingredients:
- 1 1/2 white sugar
- 12 heavy cream
- 1/2 raisins
- 16 brown sugar
- 12
- 4
- 8
Instructions:
1. Mix white sugar and eggs.
2. Add heavy cream, raisins, Tuaca, banana liqueur and add to 1 1/2 loafs of egg bread cut into 1" cubes.
3. Gently mix.
4. Place mixture in buttered pan.
5. Cover with brown sugar.
6. Bake for 2 hours at 300°F.
7. This will make a lot so you may want to half the recipe. Make sure to cut the bread in small pieces and stir well to coat all the bread.
Title: Baked Custard
Ingredients:
- 3 eggs
- 1/2 sugar
- 3 milk
- 1 vanilla
- 1/2 ground nutmeg
Instructions:
1. Preheat oven to 300°F.
2. Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth.
3. Pour into six ramekin dishes or custard cups.
4. Sprinkle with nutmeg.
5. In a large baking dish filled half-way up with water, place custard cups.
6. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until knife comes out clean when inserted into middle of one of the custards.
7. Refrigerate until serving time.
Title: Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1/2 shortening
- 1/2 sugar
- 1 3/4 eggs
- 3 vanilla
- 1 baking soda
- 1 hot water
- 1 water
- 1
Instructions:
1. Sift together flour, cocoa, and salt.
2. Cream shortening and sugar together until light and fluffy.
3. Beat in eggs, one at a time.
4. Stir in the vanilla.
5. Dissolve baking soda in the hot water.
6. Stir into the creamed mixture.
7. Add dry ingredients to creamed mixture alternately with cold water.
8. Beat well after each addition.
9. (I make 5"dumps":dry- water- dry- water- dry).
10. Bake in a greased and floured 13" X 9" X 2" pan for 20-25 minutes at 350F.
Title: Spiced Pear Cranberry Cobbler
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 salt
- 5 butter
- 1/3 butter flavor shortening
- 1/4 bosc pears
- 4 cranberries
- 3 1/2 sugar
- 1 1/4 sugar
- 1 whole wheat flour
- 1/4 ground allspice
- 1/2 ground cardamom
- 1/4 butter
- 1
Instructions:
1. For pastry: In medium bowl, combine flour & salt; add chilled butter & shortening. with pastry blender, combine until mixture resembles cornmeal. Sprinkle with ice water. Toss lightly with a fork until dough holds together when pinched. Flatten dough to a round; wrap in plastic wrap & refrigerate at least 30 minutes.
2. Meanwhile, prepare filling: In large bowl, combine pear slices & cranberries. Sprinkle with 1 1/4c sugar, whole wheat flour, allspice & cardamom; mix thoroughly. Spread fruit mixture into a 13x9x2" pan; dot w/1TB butter. Heat oven to 375°F.
3. On lightly floured surface, roll pastry to about 1/8" thick, making it 1" larger than the rim of the pan. Place pastry over fruit. Crimp border around rim. Cut 3 2" slits in pastry. Dust w/1tsp sugar. Bake 45 minutes until browned & fruit is bubbling. Cool 15-20 minutes. Serve warm with vanilla ice cream.
Title: Moravian Cookies
Ingredients:
- 4 1/2 all-purpose flour
- 1/4 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 ground ginger
- 1 light brown sugar
- 1/2 butter
- 1/2 light molasses
- 1 1/2 cider vinegar
- 1/2
Instructions:
1. Sift together into bowl the flour, baking soda, salt, cinnamon, cloves, and ginger.
2. Add the brown sugar and mix well.
3. With pastry blender, cut in butter and lard. (I use my Kitchen Aid for all).
4. Gradually add the molasses and vinegar and mix thoroughly.
5. Chill several hours or until firm enough to roll.
6. Using a small amount of dough at a time, roll out on floured surface to about 1/8 inch or more thickness and cut with fancy cutters.
7. Bake in preheated moderate oven 350 degrees F. for about ten minutes or until browned.
8. Cool and decorate.
Title: Dodo (Chocolate Holiday Cookies)
Ingredients:
- 4 flour
- 1 3/4 sugar
- 4 sugar
- 1 cinnamon
- 1 clove
- 3/4 nutmeg
- 1 allspice
- 1 baking soda
- 6 salt
- 1/2 milk
- 1 margarine
- 1/2
- 1
- 1/2
Instructions:
1. Sift the dry ingredients together.
2. Heat the milk until very warm but not boiling and melt the shortening in the milk.
3. Let it cool and add in the dry ingredients.
4. Add the nuts if desired.
5. Roll in 1-inch balls and bake in a preheated 375° oven for about 12 minutes.
6. Frost with the following recipe.
7. Frosting.
8. 1-cup confectioners’ sugar.
9. Milk.
10. 1-teaspoon anise or vanilla extract (I made two icings and use anise and vanilla flavorings).
11. Mix confectioners’ sugar with enough milk to make the icing spreadable.
12. Mix in anise or vanilla extract and frost the cookies.
Title: Can't Be Beet Chocolate Cake
Ingredients:
- 1 beets
- 1 unsweetened applesauce
- 1/4 water
- 1 vanilla extract
- 1 apple cider vinegar
- 1 whole wheat flour
- 1/2 unbleached white flour
- 1/2 sugar
- 2 cornstarch
- 1 baking soda
- 2 salt
- 1/2 cinnamon
- 1/4
Instructions:
1. Preheat the oven to 325 degrees. Oil or spray your cooking pan(s).
2. Puree the beets in a food processor with a bit of water.
3. Put the pureed beets into a small bowl. Add apple sauce, 1/4 cup water, vanilla extract, and apple cider to the beets and mix well.
4. In a large bowl, mix the dry ingredients together; then add the beet mixture and stir until well-combined.
5. Bake for 20-30 minutes (Depending on the size of pan you use: more for small, deep pans and less for a 9x13 pan. Test by inserting a toothpick into the center; it's done when the toothpick comes out clean.).
6. Allow to cool completely before cutting, frosting, and serving.