lumicero/recipes-ing2inst huggingface dataset:
Title: Milk Tart
Ingredients:
- 1 all-purpose flour
- 2 Splenda sugar substitute
- 1/2 sugar
- 3 salt
- 1/4 margarine
- 1 plain fat-free yogurt
- 2 milk
- 2 cinnamon sticks
- 6 tangerine peel
- 1 vanilla bean
- 1/2 heavy cream
- 1/3 Splenda sugar substitute
- 1/4 sugar
- 1/8 cornstarch
- 2 salt
- 2 butter
- 1/2 egg substitute
- 3 Splenda sugar substitute
- 1/4 sugar
- cinnamon
Instructions:
1. --Tart Shell---.
2. In a large bowl, combine the flour, Splenda and salt.
3. Using two knives, cut the mixture until it resembles crumbs.
4. Stir in the egg yolk and yogurt.
5. Gather the dough into a ball and wrap with plastic wrap.
6. Refrigerate several hours or overnight.
7. Flour a surface and roll the dough into a 13-inch circle.
8. Fit the dough into a 9-inch tart pan pressing it to fit and going over the rim.
9. Refrigerate and then use a fork to prick the bottom of the tart shell.
10. Preheat the oven to 400°F.
11. Line the crust with foil and fill with dried beans.
12. Bake for about 15 minutes, until the crust is set.
13. remove the foil and beans and bake for another 7 minutes or until golden.
14. Cool on a rack.
15. --Tart Filling---.
16. Steep the cinnamon, milk, vanilla bean and tangerine peels in a pot for about 3 minutes.
17. Reduce the oven heat to 350°F.
18. Remove the pot from the heat and keep the lid tightly closed for 20 minutes.
19. Strain the liquid to remove the vanilla bean and tangerine peels.
20. Mix the cream, cornstarch and salt until they are a smooth paste.
21. Temper into the milk.
22. Put the milk mixture back on the stove for another 2 minutes until it is heavily thickened.
23. Add the butter to the mixture and remove from the heat and wait for it to cool to room temperature.
24. Brush the apricot jam on the inside of the tart shell.
25. Mix the egg substitute into the milk mixture and pour into the pie shell.
26. Mix the 3 T of Splenda and cinnamon together and sprinkle over the top of the custard.
27. Bake at 350°F for 35-40 minutes until the custard is slightly puffed and brown.
Title: Apricot-Coconut Pudding
Ingredients:
- 1 1/2 soymilk
- 1 coconut milk
- 1 1/2 maple syrup
- 2 lemon juice
- 1 pure vanilla extract
- 1 arrowroot
- 2 salt
- 1/4
Instructions:
1. Place the soy & coconut milk in a saucepan & bring it to a boil, then pour it over the dried apricots in a heat-proof bowl & cover & set aside in the refrigerator for 2-8 hours.
2. Then place the apricots & their soaking liquid (the milk) in a blender or food processor along with the maple syrup, lemon juice, vanilla extract & salt.
3. Blend until smooth with small bits of apricot distributed evenly throughout the mixture. Transfer the mixture to a saucepan & heat over medium heat until simmering, whisking frequently. Dissolve the arrowrrot powder (or cornstarch) in 1/4 cup cold water, then slowly pour it into the simmering mixture, stirring constantly. As soon as teh mixture returns to a strong simmer, remove it from heat & transfer to a large bowl or 8 induvidual serving dishes & chill for at least 1 hour.
Title: Warm Maple Apple Pudding
Ingredients:
- 4 mcintosh apples
- 2/3 maple syrup
- 1/3 raisins
- 1 all-purpose flour
- 1/8 granulated sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 butter
- 1 egg
- 1/2 buttermilk
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 8 inch square baking dish.
3. In a saucepan, bring apples and syrup to a boil; simmer for three minutes or until apple is softened.
4. Add raisins and pour into baking dish.
5. In a bowl, combine flour, sugar, baking powder, baking soda and salt; cut in butter with a pastry blender to make fine crumbs.
6. Beat egg, buttermilk and vanilla together in another bowl; pour over flour mixture and stir until just combined.
7. Drop by large spoonfuls onto warm fruit.
8. Bake 30 minutes or until top is golden and cake tester comes out clean.
9. Serve warm.
Title: Crustless Apple Butter Pumpkin Pie - 2 Ww Points
Ingredients:
- 15 canned pumpkin
- 1/2 Egg Beaters egg substitute
- 1 1/2 skim milk
- 1/2 salt
- 1 pumpkin pie spice
- 3 all-purpose flour
- 3/4 apple butter
- 8 Cool Whip Free
Instructions:
1. Beat all together until smooth.
2. Pour into a Pam sprayed pie pan
3. Bake at 400 for 15 minutes, then at 375 for 45 minutes, or until a knife inserted comes out clean.
4. Top each slice with 1 T. Cool Whip.
Title: Maple Syrup Cookies
Ingredients:
- 1 margarine
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 3 -4 flour
- 2 baking powder
- 1/2 salt
- 6 maple syrup
Instructions:
1. Mix margarine with brown sugar, eggs, maple syrup and vanilla.
2. Measure 2 cups of flour, sift it with the baking powder and salt.
3. Add to the mixture.
4. Then add remaining flour until dough rolls out easily.
5. Refrigerate for an hour.
6. Roll out dough and with cookie cutter cut out shapes and put it on a greased cookie sheet and bake at 350°F for about 6 to 8 minutes.
7. Yield: 5 dozen.
Title: Chocolate Self Saucing Pudding
Ingredients:
- 1 1/2 self-rising flour
- 1 cocoa powder
- 2/3 caster sugar
- 1 egg
- 1 butter
- 1 skim milk
- 2 cocoa powder
- 1/2 caster sugar
- 315 boiling water
Instructions:
1. Preheat oven to 180°C Sift flour and cocoa into a large bowl. Stir in sugar and make a well in the centre.
2. Whisk egg, butter, and milk in a jug and pour into well. Stir gently until just combined (don't beat vigorously or the pudding won't be light).
3. Spread mixture into a 2L capacity ovenproof dish.
4. To make sauce, place boiling water in a glass jug. Add cocoa and sugar. Stir until dissolved. Pour evenly over pudding mix.
5. Bake for 40 minutes.
6. Microwave method:.
7. Microwave on high for 10 minutes. Test cake, If necessary, microwave a further 2 minutes.
Title: Emz Luscious Lemon Slice
Ingredients:
- 125 flour
- 90 sugar
- 75 butter
- 1 1/2 lemon zest
- 4 eggs
- 225 sugar
- 1/2 - 3/4 lemon juice
- 2 flour
Instructions:
1. to make the base put all base ingredients in a food processor and wizz until the mixture forms a ball.
2. roll out and press into the base of a 23cm buttered springfoam tin.
3. bake at 180 degrees C for about 20 mins until just turning golden.
4. meanwhile, for the filling, beat together the eggs and sugar until creamy.
5. fold in the lemon juice and flour.
6. pour this mixture over the crust and bake at 180 degrees C for a further 15 minutes.
7. lower the heat to 150 degrees C and bake for a further 30 mins, until the lemon mix is set.
8. cool and dust with icing sugar.
9. enjoy!
Title: Black Walnut Frosting
Ingredients:
- 1 1/2 sugar
- 1/2 milk
- 1/2 black walnut
- 1
Instructions:
1. Mix sugar milk and cream in a sauce pan. stir constantly while cooking over medium heat, until mixture forms a soft ball when dropped in to cold water.
2. Cool.
3. Add walnuts. Beat and spread on cooled cake.
Title: Chocolate Panna Cotta
Ingredients:
- 2 3/4 chocolate milk
- 1 unflavored gelatin
- 1/2 sugar
- 6 cream cheese
- 2 blueberries
- 1/4 raspberries
- 1/4
Instructions:
1. In bowl, pour 1/2 cup chocolate milk and sprinkle with gelatin.
2. Let sit 5 minutes.
3. In saucepot, cook sugar and remaining chocolate milk until just boiling.
4. Add gelatin mixture.
5. Cook 3 minutes stirring occasionally.
6. In food processor, puree 1 cup milk mixture and cream cheese for 30 seconds.
7. Pour into saucepot and whisk.
8. Divide mixture among four 8 oz ramekins.
9. Refrigerate 2 1/2 hours or until firm.
10. To serve, run knife around edges and invert onto plates.
11. Drizzle hot fudge sauce over and top with a sprinkle of the berries.
Title: Glazed Lemon Bundt Cake
Ingredients:
- 1 butter
- 2 margarine
- 4 sugar
- 1 1/2 eggs
- 1 1/2 vanilla extract
- 3 flour
- 2 baking powder
- 1/2 salt
- 1 milk
- 1 lemon peel
- 2 lemon juice
- 1 water
- 1/2 sugar
- 3/4
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in extracts.
4. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk.
5. Stir in lemon peel.
6. Pour into a greased and floured 10 inch tube pan.
7. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes; invert onto a serving plate.
9. Cool 10 minutes longer.
10. Combine glaze ingredients.
11. Drizzle over warm cake.
12. Cool completely before serving.
Title: Apricot-Ginger Won Tons & Lemon-Honey Sauce
Ingredients:
- 1/2 fresh lemon juice
- 1/2 honey
- 2 lemon zest
- 1/2 walnuts
- 1/4 crystallized ginger
- 1/4 brown sugar
- 1 cornstarch
- 16 wonton skins
- 1 egg
- 4
Instructions:
1. Lemon-Honey Sauce:
2. Bring lemon juice, honey and lemon zest to a simmer, stirring constantly, until honey is just dissolved. Let cool.
3. Won Tons:
4. Place apricots, cashews, ginger and brown sugar in bowl, and mix well until combined.
5. Dust baking sheet with cornstarch. Arrange several won ton skins on cutting board(or other work surface). Place 2 teaspoons filling in center of each. Brush edges with egg, and fold to form triangle; press to seal. Pull farthest corners together, forming smaller triangle. Moisten one corner; press to seal. Place won tons on baking sheet. Cover tightly with plastic, and refrigerate up to 24 hours, or freeze.
6. Line platter with paper towels. Pour enough oil into heavy large pot to reach 3 to 4 inches up sides. Heat on high until oil reaches 360F; reduce heat, but maintain temperature. Fry won tons, turning occasionally, 2 to 3 minutes, or until golden. Drain on paper towels. Dust with sugar. Serve immediately with sauce.
Title: Chocolate Orange Freeze - A
Ingredients:
- 2 chocolate chips
- 2 powdered sugar
- 1 evaporated milk
- 1/2 butter
- 1 vanilla
- 6 vanilla ice cream
- 5
- 1
Instructions:
1. NOTE:
2. To make this dessert no cook, use two containers of chocolate fudge ice cream topping instead of the chocolate sauce.
3. In medium saucepan, combine chocolate chips, powdered sugar, evaporated milk, and butter.
4. Cook and stir over medium heat until chips and butter melt and mixture comes to a boil.
5. Reduce heat and simmer for 8 minutes, stirring frequently.
6. Remove from heat and set aside to cool completely.
7. Soften orange sherbet until spreadable.
8. Spread in bottom of 13x9" baking pan and set in freezer for 15 minutes.
9. Soften vanilla ice cream and fold in whipped topping until blended.
10. Spread over orange sherbet and set in freezer for 1 hour until firm.
11. Spread completely cooled chocolate sauce over vanilla ice cream layer and freeze for 4-8 hours until firm.
Title: Old Fashioned Tea Cakes
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 3 flour
- 1 baking powder
- 1/2 milk
- 1/2 baking soda
- white sugar
Instructions:
1. beat butter at medium speed with mixer till creamy.gradually add 1 cup sugar, beat well.
2. add egg and vanilla, beat well, continue flour and next 3 ingredients.add to butter mixture alternately with milk -- beginning and ending with flour.mix at low speed after each addition.just till blended.
3. shape dough into 2 discs, wrap in wax paper and chill at least 1 hour --
4. roll each disc to 1/4" thickness.on floured surface.
5. cut with 3 1/2" round cutter and place 1" apart on greased sheet.
6. sprinkle with sparkling white sugar and bake at 400* for 7-8 minutes or edges are light brown.
7. cool 1 minute on sheet, remove to rack to cool completely.
Title: Pumpkin Spice Raisin Cookies
Ingredients:
- 2 flour
- 1 rolled oats
- 1 baking soda
- 1 cinnamon
- 1 allspice
- 1/4 clove
- 1/2 salt
- 1/2 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1/3 plain yogurt
- 1 pumpkin puree
- 1/2 raisins
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine dry ingredients in a medium bowl, set aside.
3. Cream butter and sugars together until fluffy in a large mixer bowl.
4. Beat in egg, vanilla, and yogurt.
5. Add pumpkin puree, alternately with dry ingredients, into butter and sugar mixture.
6. Add raisins.
7. Mix until well combined.
8. Drop by large spoonfuls onto cookie sheet lined with parchment, bake 350 degrees F for approximately 10-12 minutes. They will puff slightly but keep their shape, and brown slightly around the edges. Place paper with cookies onto a cooling rack, peel from paper when cooled.
9. Serve plain, or with a dab of vanilla or cream cheese frosting.
Title: Cool Cannoli Pudding
Ingredients:
- 1 ricotta cheese
- 1/4 maraschino cherry
- 1/4 pecans
- 1/4 sugar
- 3 maraschino cherry
- 3
Instructions:
1. Beat the cheese until smooth.
2. Stir in the remaining ingredients.
3. Spoon into individual dessert dishes or custard cups.
4. Refrigerate until ready to serve.
5. Top with whole cherries, if desired.
Title: Lemon Walnut Cake
Ingredients:
- 1/2 walnut halves
- 1 pecan halves
- 4 butter
- 1 eggs
- 1/2 water
- 1/2 confectioners' sugar
- 2 butter
- vanilla
Instructions:
1. Preheat oven to 350°F.
2. Generously grease a 12-cup bundt cake pan.
3. Dot rounded side of walnut or pecan halves with butter; arrange in flutes on side and bottom of pan.
4. Blend cake mix (dry), egg yolks, water, confectioner's sugar, 1/2 cup butter, and vanilla in a large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
5. Beat on medium speed, scraping bowl frequently, 3 minutes.
6. Do Not Overbeat!
7. Beat egg whites until stiff; fold into batter.
8. Carefully pour batter into pan.
9. Bake 40 to 45 minutes or until wooden toothpick inserted into center of cake comes out clean.
10. Cool 10 minutes on wire rack.
11. Remove pan; cool cake completely.
12. Sprinkle with powdered sugar if desired.
Title: Strawberry Muffins - Sugar Free
Ingredients:
- 1 1/2 rolled oats
- 3/4 egg
- 1 strawberries
- 2 Splenda granular
- 2
- 1
Instructions:
1. Preheat oven to 400°.
2. Chop strawberries roughly and microwave for 1 minute in a bowl with 2 tablespoons of water. Mash roughly with a fork when done.
3. Combine oats, yogurt, egg, protein powder, Splenda and strawberries, and mix well.
4. Spoon into muffin pan lined with muffin cases.
5. Bake for 25-30 minutes or until firm and slightly browned on top.
6. Allow to cool in pan and store in fridge.
Title: Zucchini Crisp
Ingredients:
- 3 flour
- 2 sugar
- 2 cinnamon
- 1 1/4 margarine
- 8 zucchini
- 2/3 lemon juice
- 1/2 nutmeg
Instructions:
1. Preheat oven to 375.
2. For crumb mix: Mix flour, 1 cup sugar, 1 tsp cinnamon and margarine in bowl.
3. Mix until crumbly.
4. Pat 1/2 of mix in bottom of 9x13 baking pan.
5. Bake 15 minutes.
6. For Filling: In pan on stove cook zucchini and lemon juice until tender.
7. Stir in 1 cup sugar, 1 tsp cinnamon and nutmeg.
8. Cook about 5 minutes more.
9. Spread filling over cooked crust.
10. Spread remaining crust over filling.
11. Bake 20-30 minutes until done.
Title: Strawberry Whipped Cream
Ingredients:
- 3 -4 strawberries
- 1/4 heavy cream
- 2 confectioners' sugar
Instructions:
1. Mash berries with a fork.
2. You should have 1/4 cup mashed berries.
3. Set aside.
4. Whip cream with sugar to soft peaks.
5. Add mashed berries and continue whipping until stiff peaks.
6. Use immediately or refrigerate one hour.
Title: Vegan Pumpkin Whoopie Pies
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 ginger
- 1/2 ground cloves
- 2 1/2 brown sugar
- 1 canola oil
- 2 egg substitute
- 2 pumpkin
- 1 vanilla
- 4 vegan cream cheese
- 2 powdered sugar
- 2 vegan butter
Instructions:
1. Preheat oven to 350 degrees.
2. Start with the cakes. Combine flour, baking powder, baking soda and spices in large mixing bowl. In a seperate bowl, cream together sugar, oil, egg replacers, pumpkin and vanilla. Add wet ingredients to the dry ingredients and mix together.
3. Drop by rounded tablespoons onto greased cookie sheets and bake for 14 to 16 minutes or until the center of the cookies springs back when lightly pressed. Cool thoroughly on wire racks or towels before spreading with filling.
4. While the cakes are baking you can make the cream cheese filling. In a medium bowl, cream together vegan cream cheese and vegan butter. Mix in powdered sugar one half cup at a time until thoroughly blended.
5. To assemble, spread a sizeable dollop of filling on the bottom of one thoroughly cooled cake, make a "sandwich" with a second cake.
Title: Fanciful Green Fruit Salad
Ingredients:
- 2 green seedless grapes
- 2 kiwi fruits
- 2 green apples
- 2 lime, juice of
- 1/2 lime
- 1 of fresh mint
- 1
- 6 -8
Instructions:
1. In a large bowl gently toss together fruit with fresh lime juice.
2. Place fruit in fancy wine glasses or individual clear glass bowls or in one big clear glass bowl.
3. Before serving pour a little champagne on top.
4. Garnish with fresh limes slices and fresh mint.
Title: Caramel Pecan Brownies
Ingredients:
- 125 coconut oil
- 60 cocoa powder
- 60 honey
- 180 eggs
- 2 vanilla
- 2 pecans
- 30 honey
- 2 coconut cream
- 50 coconut oil
- 250 vanilla extract
- 125 salt
- 30
- 15
- 1
Instructions:
1. For the Caramel.
2. Heat coconut oil, honey, salt, and vanilla in a saucepan. Stir until fully incorporated.
3. Add in the cream. Bring to a boil while continuously whisking for about 3 minutes.
4. Set aside to cool.
5. For the Brownies.
6. Line a 9x9 baking pan with parchment paper. Brush lightly with coconut oil. Set aside.
7. In a saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Continuously whisk over medium heat, until smooth and free of lumps.
8. Take off from the heat and add in honey. Continue whisking.
9. Add in eggs and vanilla and whisk until smooth.
10. Mix the dry ingredients. In a separate bowl, mix coconut flour, salt, and espresso powder.
11. Fold in the dry ingredients into the wet.
12. Pour into the prepared baking pan and top with pieces of pecan.
13. Pour prepared caramel on top and bake in a 175C/350F oven for 20-25 minutes.
Title: Guava Chiffon Cake
Ingredients:
- 2 3/4 cake flour
- 2/3 sugar
- 4 baking powder
- 1 salt
- 1/2 water
- 1/2 frozen guava juice concentrate
- 3/4 vanilla
- 5 cream of tartar
- 2 sugar
- 2 -3 sugar
- 7 frozen guava juice concentrate
- 1/2 vanilla
- 1/2 cornstarch
- 4 water
- 1/2 salt
- 3/4 guava juice
- 1 lemon juice
- 1/4 butter
- 2
- 1/2
- 1
- 12
- 1
Instructions:
1. FOR CAKE:
2. Preheat oven to 325°F and lightly grease the bottom of an 11-by-13-inch pan.
3. To make batter, sift together cake flour, sugar, baking powder and salt.
4. Make a well in the center; add oil, water, guava juice, egg yolks and vanilla. Beat with a spoon until mixture is smooth. Add food coloring. Set aside.
5. FOR MERINGUE: Beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar until stiff.
6. Gently fold batter into meringue until barely mixed. Pour into pan. Bake 35-40 minutes, until a pick inserted in the center comes out clean. Remove from oven and invert on a rack to cool completely.
7. Remove from pan gently. Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.
8. FOR GUAVA CHIFFON FROSTING:
9. Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill.
10. Whip cream and vanilla, then fold into guava mixture. Frost sides of cake; cover top with guava topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake, double this recipe.
11. FOR GUAVA TOPPING:
12. Mix cornstarch with water to dissolve all lumps. Add salt, guava and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.
Title: Mom's Sugar Cookies
Ingredients:
- 1 powdered sugar
- 1 white sugar
- 1 butter
- 1/4 salt
- 2 eggs
- 1 vanilla
- 2 baking soda
- 1 cream of tartar
- 1 flour
- 5 sugar
Instructions:
1. Cream together sugars, butter and salt until fluffy.
2. Add remaining ingredients.
3. Mix well.
4. Heat oven to 350 degrees.
5. Roll 1 Tablespoon dough into a ball.
6. Place on an ungreased cookie sheet.
7. Flatten with a sugared glass bottom (take a"glass" glass, butter the bottom and press into sugar, repeat the sugaring as often as needed.) Repeat until all cookies are done.
8. Bake for 12-14 minutes - do not brown.
Title: Lemon Pound Cake With Mint Berries and Cream
Ingredients:
- 1/4 sugar
- 1/4 mint leaf
- 3/4 butter
- 3 powdered sugar
- 3 eggs
- 1 1/2 all-purpose flour
- 2 1/2 fresh lemon rind
- 2 fresh lemon juice
- 2 fresh strawberries
- 1 mint sprig
- 1
Instructions:
1. Process sugar and mint leaves in a processor until blended Beat softened butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add 1 1/2 tablespoons mint mixture and 2 1/2 cups powdered sugar, beating 5 to 7 minutes.
2. Add eggs, 1 at a time, beating just until the yellow disappears.
3. Add flour alternately with 1/2 cup whipping cream, beginning and ending with flour.
4. Beat at low speed just until blended after each addition.
5. Stir in lemon rind and lemon juice.
6. Pour batter into a 8 1/2 x 4 1/2-inch greased and floured loaf pan.
7. Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean.
8. Cool in pan on wire rack 10 minutes.
9. Remove pound cake from pan, and cool on wire rack.
10. Beat remaining 2 cups whipping cream, 1/4 cup powdered sugar, and 1 tbsp mint mixture at medium speed with electric mixer until stiff peaks form.
11. Fold in lemon curd.
12. Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.
13. Serve pound cake with lemon cream and strawberries.
14. Garnish, if desired.
Title: Diabetic Carrot Cake
Ingredients:
- 2 flour
- 2 baking soda
- 2 cinnamon
- 1/2 ground ginger
- 1/2 salt
- 3 eggs
- 1/4 mayonnaise
- 2 carrots
- 1 vanilla
- 1 walnuts
- 1/2 raisins
- 1 vanilla
- 1 artificial sweetener
- 1
- 8
Instructions:
1. In a large bowl, combine flour, baking soda, cinnamon, ginger and salt. In another bowl beat eggs, mayonnaise.
2. Gradually beat in flour mixture.
3. Stir in remaining ingredients.
4. Pour into a grease, floured 8 inch square cake pan.
5. Bake 30 to 35 minutes. 350°F.
6. Cool 10 minutes.
7. Remove from Pan.
8. Cool completely.
9. Prepare topping by beating whipped cream til thick. Add vanilla and sweetener. Spread over cake.
Title: Apple Brown Betty
Ingredients:
- 6 unsalted butter
- 2 1/2 granny smith apples
- 1 fresh lemon juice
- 1 1/4 light brown sugar
- 1/2 granulated sugar
- 1/4 ground cinnamon
- 1 1/4 ground allspice
- 1/4 ground ginger
- 1/4 ground cloves
- 1 salt
- 1 apple cider
- 1/3 vanilla ice cream
Instructions:
1. Using 1 tablespoon of the butter, liberally coat a 1 1/2-quart shallow baking dish.
2. In a medium bowl combine the apples and lemon juice and toss to combine.
3. In a small bowl combine the cake crumbs, brown sugar, granulated sugar, cinnamon, allspice, ginger, cloves and salt and toss to thoroughly combine.
4. Scatter 3 tablespoons of the crumb mixture onto the bottom of the baking dish and top with half of the apples. Drizzle the apple cider over the apples then top with about half of the remaining crumb mixture. Dot with half of the remaining butter. Repeat with the remaining fruit, crumbs, and butter.
5. Bake until the apples are bubbly and tender and the crumbs are nicely browned, 45 to 50 minutes.
6. Cool briefly on a wire cooling rack before serving warm, with scoops of ice cream on top.