lumicero/recipes-ing2inst huggingface dataset:
Title: World's Easiest Pie Crust - Vegan
Ingredients:
- 1 1/2 flour
- 1/2 salt
- 2 sugar
- 1/2
- 2
Instructions:
1. In a large bowl place all of the dry ingredients.
2. Add Orange Juice and oil, mix with a fork
3. Pat into 9-inch pan with fingertips. If pre-baked crust is desired bake at 425 for 10 -12 minutes.
4. Note** Vegan sugar should be used for the best texture. It taste yummy with cane sugar or table sugar as well.
Title: Delicious Fruitcake
Ingredients:
- 1 dates
- 1 coconut
- 1 sweetened condensed milk
- 2 flour
- 4
- 1
- 2
Instructions:
1. Mix all together and put into a greased, floured tube pan.
2. Bake 250°F for 1-1/2 hour.
3. Refrigerate.
4. Enjoy!
Title: Shortbread Almond Cookie Crust
Ingredients:
- 2 butter
- 1/4
- 1/3
Instructions:
1. Place crumbs and almonds into bowl and mix with melted butter.
2. Stir until mixed well.
3. Press into bottom and side of an 8 inch springform pan.
4. Refrigerate 15 minutes before filling.
Title: Strawberry Squares
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/4 butter
- 1 frozen strawberries
- 1 sugar
- 1/2 Cool Whip Topping
- 1
- 3
Instructions:
1. Mix graham crumbs and butter. Press 1 cup of the crumb mixture firmly onto bottom of 9-inch square pan. Set remaining mixture aside.
2. Combine strawberries, dry jelly powder, sugar and lemon extract in medium saucepan; bring to a boil on medium-high heat. Reduce heat to low; simmer 3 minutes or until jelly powder is dissolved, stirring occasionally. Remove from heat. Cool 20 minutes to room temperature. Gently stir in 1 1/2 cups of the whipped topping ; pour over crust.
3. Refrigerate 3 hours or until firm. Cover with remaining whipped topping; sprinkle with remaining crumb mixture. Cut into 24 serving pieces. Store leftover pieces in refrigerator.
Title: Picnic Date Cake
Ingredients:
- 1 dates
- 1 1/2 hot water
- 2 eggs
- 1 granulated sugar
- 3/4 shortening
- 1/2 salt
- 1 baking soda
- 1 cinnamon
- 1 vanilla
- 2 flour
- 1 brown sugar
- 1/2 chocolate chips
- 1
Instructions:
1. Soak the chopped dates in the hot water until cool.
2. Cream together the eggs, granulated sugar and shortening.
3. Add the salt, soda, cinnamon and vanilla.
4. Add the flour, dates and water.
5. Pour into a greased and slightly floured 9X13 pan.
6. Sprinkle the toppings onto the batter.
7. Bake at 350 degrees for 40 minutes.
Title: Apple Cake
Ingredients:
- 2 cinnamon
- 5 sugar
- 3 all-purpose flour
- 2 sugar
- 3 baking powder
- 1 vanilla extract
- 2 1/2 eggs
- 1/2 apples
- 4
- 5
Instructions:
1. Preheat oven to 350 degrees.
2. Mix the 2 teaspoons cinnamon and 5 tablespoons sugar and set aside.
3. In a large bowl, mix flour, 2 cups sugar, baking powder, vegetable oil, vanilla, orange juice and eggs.
4. Grease and flour a bundt pan.
5. Pour 1/2 of the mixed batter into the bundt pan. Top with a layer of 1/2 of the apple slices and 1/2 of the cinnamon/sugar mixture.
6. Top with the remaining batter. Then add the remaining apple slices, followed by the remaining cinnamon/sugar mixture.
7. Bake at 350 degrees for 1 hour and 20 minutes.
8. Cool in pan on a wire rack. Remove from pan and slice to serve.
9. NOTE: Let cake cool before serving so that the cake sets up. You will get a nicer presentation when you serve the slices.
Title: German Apple Torte
Ingredients:
- 4 cooking apples
- 125 sugar
- 250 self raising flour
- 100 butter
- 30 sugar
- 1 egg
Instructions:
1. Cut peeled apples into quarters, then each quarter into 5 pieces, then partically cook apple with sugar, keep hot.
2. Sift flour into bowl, rub in butter, add sugar, then egg and mix to soft dough.
3. Roll out half the pastry and line large, deep flan.
4. Spread apples to within 1/2” of top of flan tin.
5. Grate remainder of pastry over top and bake 25-30mins at 220 deg C (425 deg F).
6. Serve hot or cold, with cream, custard or ice-cream.
Title: Warm Chocolate Plunge
Ingredients:
- 2/3 light corn syrup
- 1/2
- 8
Instructions:
1. Microwave corn syrup and cream in large bowl on High for 1.5 minutes or until mixture comes to a boil.
2. Stir in chocolate (8 blocks) until completely melted.
3. Serve warm.
4. This makes 1.5 cups.
Title: Wonderful Homemade Chocolate Pudding Mix
Ingredients:
- 4 sugar
- 2 2/3 cornstarch
- 1 1/3 salt
- 1 - 1 1/3 milk
- 1/2 half-and-half
- 2 butter
- 1 vanilla
- 1/2
Instructions:
1. FOR MIX: Sift together all ingredients.
2. Store in airtight container or plastic bag.
3. TO MAKE PUDDING: Combine 1 cup of dry mix with 2 cups milk in a very heavy-bottomed saucepan.
4. Bring to a med boil; stirring constantly (watch closely not to burn!).
5. Stir in butter and vanilla.
6. Divide into bowls.
Title: Melon Berry Salad
Ingredients:
- 1 cantaloupe
- 1/4 watermelon
- 1 honeydew melon
- 2 strawberries
- 2 blueberries
- 1/2 sour cream
- 1/2 yogurt
- 1/2 confectioners' sugar
- 2/3 honey
- pecans
Instructions:
1. Using a melon baller, scoop flesh from all melons.
2. Combine melon and berries in large bowl.
3. In seperate bowl, mix dressing and pour over fruit.
4. Refrigerate for at least 1 hour.
Title: Haupia
Ingredients:
- 1 1/2 coconut milk
- 2 water
- 1 1/4 granulated sugar
- 2 unsalted butter
- 1 1/4 cornstarch
- 1 water
Instructions:
1. In a large pot bring the coconut milk, water, sugar and butter to a boil.
2. In a bowl whisk together cornstarch and water.
3. When the coconut milk mixture comes to a boil, whisk in the starch mixture.
4. Whisk until smooth; cook on low heat until it boils.
5. Pour immediately into a 2-inch sheet pan. Chill overnight. Cut into squares before serving.
Title: Chocolate-Filled Peanut Butter Squares
Ingredients:
- 1 butter
- 1/2 eggs
- 2 peanut butter
- 1 butter
- 2 chocolate chips
- 1 sweetened condensed milk
- 1 vanilla
- 1
- 3/4
- 1
Instructions:
1. Set oven to 350 degrees.
2. Grease and flour one 8x8-inch square glass baking pan.
3. In a large bowl, combine the cake mix, 1/2 cup butter, eggs and peanut butter; set aside half of the mixture.
4. Transfer the remaining mixture into the bottom of the prepared baking pan.
5. In the microwave, melt 2 Tbsp butter, chocolate chips and the sweetened condenced milk, on HIGH, until all of the chocolate chips are melted; mix well to combine.
6. Fold in the coconut, nuts and vanilla, into the chocolate mixture.
7. Pour the mixture over the crust in the pan.
8. Crumble/drop the reserved dough mixture over the top.
9. Bake for 20-25 minutes.
10. These bakes very fast, so watch closely.
Title: Mexican Coffee Brownies
Ingredients:
- 3/4 eggs
- 2 vanilla extract
- 1 instant coffee
- 1 all-purpose flour
- 3/4 sugar
- 1 cocoa powder
- 1/4 baking powder
- 1 salt
- 1 ground cinnamon
- 1 ground cloves
- 1/4 cayenne pepper
- 1 chocolate chips
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Lightly butter or coat a 8 x 8 inch baking pan with nonstick cooking spray .
2. Whisk wet ingredients in a medium bowl until well blended.
3. Mix dry ingredients in a large bowl. Add the wet ingredients all at once and stir to combine.
4. Pour into greased baking pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
5. Let cool for 10 minutes and cut into squares.
Title: Rhubarb Shortbread
Ingredients:
- 1 rhubarb
- 1/2 granulated sugar
- 1/2 water
- 1 vanilla bean
- 4 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 unsalted butter
- 4 granulated sugar
- 2 confectioners' sugar
Instructions:
1. Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan.
2. Split vanilla bean, scrape the seeds into the pan, and toss in the pod.
3. Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes.
4. Remove and discard vanilla bean.
5. Transfer to a shallow bowl and let cool.
6. Can be made ahead and refrigerated in an airtight container, for up to one week.
7. If refrigerated, return to room temperature before using.
8. You may substitute 1 cup of your favorite jam or preserves for the homemade.
9. Make the shortbread: In a medium bowl, whisk together flour, baking powder, and salt.
10. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy.
11. Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light.
12. Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated.
13. Turn the dough out onto a work surface and cut into two pieces.
14. Shape each piece into a ball and wrap in plastic wrap.
15. Place in freezer until firm, about 30 minutes.
16. Can be made ahead and frozen for up to one month.
17. Thaw in refrigerator overnight.
18. Assemble and bake: Preheat oven to 350° with rack in center.
19. Remove one ball of dough from freezer and, using the large holes on a box grater, grate the dough into a 9-by-13-inch baking dish.
20. Pat the dough gently just to get it into the corners (you don<U+0092>t want to press it down), and spread with the rhubarb jam.
21. Grate the remaining dough over the jam, and press it lightly to distribute it evenly.
22. Bake until golden brown, about 40 minutes.
23. Dust with confectioners<U+0092> sugar as soon as it is removed from oven.
24. Cool on a wire rack.
25. Cut the shortbread into bars when it is cool.
26. You can cut whatever size bars please you, although as a rough guide, 3-inch squares, or rectangles 1 1/2 inches by 3 inches make nice servings.
27. Store covered at room temperature for up to 2 days.
Title: Pumpkin Custard Healthy Style
Ingredients:
- 2 eggs
- 1 1/2 artificial sweetener
- 2 ground cinnamon
- 3 ground nutmeg
- 3/4 ground ginger
- 1
Instructions:
1. Preheat the oven to 350*.
2. Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
3. Arrange the cups in a shallow, flat-bottomed baking pan.
4. Whirl all of the ingredients in a blender until smooth.
5. Pour the custared into the baking cups.
6. Pour boiling water into the baking pan to about a 2-inch depth.
7. Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
8. Remove the cups from the hot water and cool at room temperature, then refrigerate.
Title: Pineapple Box Cake
Ingredients:
- 12 graham crackers
- 1/4 graham cracker
- 439 crushed pineapple
- 1 1/2
- 168
Instructions:
1. DO THE FILLING. In a bowl combine crushed pineapple, whipped all purpose cream, and condensed milk. Divide into 4 equal parts. Set aside.
2. LAYER AND ASSEMBLE. Spread ¼ of the pineapple cream mixture on the bottom of an 8 x 8 inch baking dish. Dip 4 pieces of crackers into reserved pineapple juice and place on top of pineapple cream mixture. Repeat procedure for the remaining crackers and cream mixture.
3. GARNISH. Spread the crushed MY San Grahams on top. Chill before serving.
Title: Chocolate Dessert Crepes - Lower Carb Version
Ingredients:
- 3 eggs
- 1 whole wheat flour
- 2 Splenda sugar substitute
- 2 heavy cream
- 1 1/4 lemon juice
- 1 butter
- 2
Instructions:
1. Blend one minute all ingredients,
2. Scrape down sides and blend again briefly,.
3. Refrigerate 1 hour,.
4. In non stick skillet (no need to oil or grease pan) - put small amount in pan. Tilt and turn pan to spread evenly. Cook over medium heat until bottom is lightly browned. Flip and cook a few seconds more, Remove and stack with piece of wax paper.
Title: Ginger Cream Cheese Icing
Ingredients:
- 4 cream cheese
- 1/4 unsalted butter
- 2 1/4 powdered sugar
- 1/4 crystallized ginger
- 1 ground ginger
- 1 salt
Instructions:
1. In a bowl, using an electric mixer, beat together cream cheese, butter, and salt until creamy.
2. With mixer on low speed, beat in powdered sugar, ½ cup at a time. Increase speed to medium-high and beat until light and fluffy.
3. Add crystallized ginger and ground ginger, beating until well mixed.
Title: Tante Becks Macaroon Coconut Custard
Ingredients:
- 24 evaporated milk
- 1 water
- 1 Kahlua
- 1 3/4 sugar
- 1 gelatin
- 2 water
- 1/4 eggs
- 2 salt
- 1/2 coconut flakes
- 4
- 1/2
Instructions:
1. Soften gelatin in 1/2 cup of water. Set aside.
2. Combine milks, 11/2 cups water, sugar, eggs, & salt.
3. Cook custard in a double boiler, stirring frequently until custard coats the spoon.
4. Add gelatin, Kaluha, & coconut extract.
5. Stir until smooth. Remove from the heat and cool, stirring occasionally.
6. Line a 2-qt. dish(I prefer glass) with the macaroons.
7. Cover with the custard. Chill until set.
8. Garnish with whipped cream and toasted coconut.
Title: Red Devil's Food Cake
Ingredients:
- 1 2/3 sugar
- 1 1/2 baking soda
- 1 1/4 salt
- 1 shortening
- 1/2 milk
- 1/2 vanilla
- 1 eggs
- 1
- 3
Instructions:
1. Preheat oven to 350 degrees F. Place oven rack in center of oven.
2. Prepare baking pans.
3. Sift dry ingredients into mixing bowl.
4. Add shortening, milk and vanilla, and beat 2 minutes on medium speed, scraping bowl constantly. (may substitute butter for half of shortening).
5. Add eggs, beat 2 minutes more.
6. Pour into greased, floured pans. Bake at 350 degrees F.
7. 8” layers, bake 38 minutes.
8. 9” layers, bake 30 minutes.
9. Cupcakes, fill half full, bake 15 - 18 minutes.
Title: Mocha Upside Down Cake
Ingredients:
- 3/4 sugar
- 1 flour
- 1/8 salt
- 2 baking powder
- 1 butter
- 2 milk
- 1/2 vanilla
- 1 brown sugar
- 1/2 white sugar
- 1/2
- 4
- 1
Instructions:
1. Mix & sift together the first four ingredients.
2. Melt together the chocolate and butter, blend in the milk & vanilla.
3. Stir into dry ingredients and pour into 8" pan.
4. Combine sugars & cocoa, sprinkle over batter.
5. Pour coffee on top and bake at 350 for 40 minutes.
6. Serve hot from the oven, with vanilla soft ice cream!
Title: Italian Cream Cake
Ingredients:
- 1/2 shortening
- 1/4 butter
- 2 sugar
- 1/2 salt
- 5 buttermilk
- 1 flour
- 2 baking soda
- 1 angel flake coconut
- 2 vanilla
- 1 maraschino cherry
- 1/2 pecans
- 1 butter
- 5 cream cheese
- 1/4 pecans
- 1 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Cream together shortening, butter, sugar and salt.
2. Add egg yolks and buttermilk.
3. Mix flour and soda together and add to the creamed mixture.
4. Add coconut, vanilla, cherries and pecans.
5. Fold in the stiffly beated egg whites.
6. Pour into 3 greased and floured 8" cake pans.
7. Bake at 350* for 35-45 minute Test with toothpick for doneness. Let cool and then frost with cream cheese frosting all over.
8. Cream Cheese Frosting:.
9. Cream butter and cream cheese together. Add powdered sugar, nuts and vanilla.
Title: Apricot-Blueberry Cobbler
Ingredients:
- 500 fresh apricots
- 3/4 blueberries
- 1 flour
- 1 sugar
- 1 lemon juice
- 3/4 all-purpose flour
- 1/4 sugar
- 1 1/4 baking powder
- 1 egg
- 1/2 lemon zest
- 1/3 milk
- 1/2 lemon juice
- 3 butter
Instructions:
1. Preheat oven to 170°C.
2. For the fruit filling:
3. In a large bowl mix fruit, sugar, flour and lemon juice.
4. Divide fruit into 4 (1 1/2 cup capacity) ramekins.
5. For the topping:
6. In medium bowl mix flour, sugar, b. powder, lemon zest.
7. Add lemon juice to the milk, pour this into flour mix and add egg and melted butter.
8. Stir with wooden spoon lightly. Don't over mix. Few lumps is ok.
9. Spoon mixture over the fruit.
10. Bake about 30min. until golden brown and when tested skewer comes out clean.
Title: Vegan Pastry Cream
Ingredients:
- 1/2 flour
- 2 soymilk
- 1/3 sugar
- 1 salt
- 1/4 lemon juice
- 2 lemon zest
- 1/2 vanilla
Instructions:
1. In a small bowl, place the flour and whisk in 1/2 cups soy milk, and set aside.
2. In a small saucepan, place the remaining soy milk, sugar, and salt, and whisk to combine Add the flour mixture to the liquid ingredients and whisk well to combine.
3. Cook the mixture over medium heat, while whisking constantly, for 5-6 minutes or until thickened Add the remaining ingredients, whisk well to combine, and cook the mixture an additional 1 minute Remove the saucepan from the heat and transfer the mixture to a glass bowl.
4. Place a piece of waxed paper or plastic wrap directly on top of the pastry cream to prevent a skin from forming on the top Place the pastry cream in the refrigerator for several hours to cool completely.
Title: French Cream Crepes With Raspberry Sauce
Ingredients:
- 3/4 sugar
- 1/2 flour
- 2 milk
- 4 eggs
- 2 butter
- 1 vanilla
- 1 frozen raspberries
- 1/4 sugar
- 2 cornstarch
- 12
Instructions:
1. For Filling:
2. In saucepan, combine sugar and flour and stir in milk.
3. Cook over low heat, stirring constantly until thick.
4. In small bowl beat 4 eggs.
5. Stir in a small amount of hot mix into beaten eggs, then pour eggs into pan and stir.
6. Keep cooking over low heat stirring constantly for about 2 more minutes.
7. Stir in butter and vanilla and set pan aside to cool.
8. Sauce:
9. Thaw raspberries.
10. Heat fruit to get juice started (or microwave),
11. Combine sugar and cornstarch and stir into fruit.
12. Cook over low heat, stirring until thick.
13. Cool.
14. Assemble:
15. Put a spoonful of filing in crepe and fold in favorite pattern.
16. Top with a spoonful of warm sauce.
17. I've made all the parts a day or two before, and assembled later with great results.
18. Enjoy!
Title: Vegan Chocolate Chilli Pepper Mousse
Ingredients:
- 12 firm silken tofu
- 1/3 vanilla extract
- 1/3 - 1/2 peanut butter
- 2 almond butter
- 2
- 1/4
Instructions:
1. Throw all ingredients in your blender and puree until smooth and well combined.
2. You might have to stop and scrape the sides of your blender to make sure it is all mixed through.
3. Spoon mixture into martini glasses or serving bowls, and chill in the fridge for a couple of hours to yield the best results. The mixture will thicken slightly and the flavor of the chilli will strengthen. However, I have scoffed this after half an hour and been more than satisfied.
4. Like I always say, people take the first bite with their eyes. I like to serve this in gorgeous clear shallow cocktail glasses to elevate this into my “simple but special” file.
5. Serve with fresh raspberries, a dollop of soy cream, and some crushed raw almonds.
6. The different textures and flavours make this a winner on every level.
7. **Please note – For those of you with severe wheat, gluten, and dairy allergies – The Green and Black’s cocoa (and a lot of others) is produced in a factory that also works with wheat, milk, hazelnuts, almonds, cashews, pistachios and brazil nuts. It is not in contact with peanuts.
Title: Apple Brownies
Ingredients:
- 3/4 margarine
- 1 1/2 sugar
- 2 eggs
- 1 1/2 flour
- 3/4 baking soda
- 3/4 baking powder
- 3/4 cinnamon
- 3 apples
- 3/4
Instructions:
1. Cream margarine, sugar and eggs.
2. Add flour, soda, baking powder and cinnamon; mix well.
3. Stir in apples and nuts.
4. Bake at 375 degrees for 40 minutes.
Title: French Galette Des Rois - Frangipane
Ingredients:
- 8 plain flour
- 6 butter
- 2 cold water
- 4 sugar
- 4 butter
- 4 eggs
- 3 vanilla essence
- 1/2
- 1/4
Instructions:
1. For the pastry: Place butter in the freezer for half an hour.
2. Shred or grate the butter into flour in the food processor until the mixture ressembles breadcrumbs. Add enough water to form a dough that leaves the bowl clean.
3. Wrap the dough with cling film and chill for half an hour.
4. For the filling: Combine the ground almonds, sugar and butter until smooth.
5. Add two of the eggs and vanilla essence: mix until combined.
6. Stir in slivered almonds.
7. Preheat oven 190°C.
8. To assemble, divide the dough into two equal parts.
9. Roll out one part to form a 10 inch circle and place on a baking sheet.
10. Spread the filling on the pastry leaving a rim, about half an inch wide, all the way around. Put in a porcelaine figure (feve) if you have one. Brush the rim with egg.
11. Roll out the rest of the dough to form a 9 inch circle. Place on top of the filling.
12. Pinch together the pastry at the edges, making sure that it is well sealed. Brush the top with the remaining egg. Make two or three slits in the center of the pastry.
13. Bake in preheated oven for half an hour.
14. Serve warm.
Title: Walnut Cupcakes
Ingredients:
- 1 flour
- 1/4 salt
- 1 egg
- 1/4 butter
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 1 walnuts
- 3 butter
Instructions:
1. mix flour salt egg and butter.
2. knead and put 1/2 tablespoon into each mini muffin tin (24 all together), press down so it gets around all sides of the tin and the bottom.
3. mix the filling mixture and put it on top of the other dough mixture.
4. bake at 350 for 25 minutes.
Title: Caramel Apple Rice Krispie Treats
Ingredients:
- 6 butter
- 3 marshmallows
- 1 miniature marshmallows
- 3 1/2 sweetened condensed milk
- 4 1/2 butter
- 3 apple
- 1 shortening
- 1/3
- 1 1/2
Instructions:
1. In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies. Stir until well coated.
3. Evenly press mixture into 13 x 9 x 2 inch pan, coated with cooking spray.
4. Cool. Cut into 2 inch squares.
5. In a small saucepan combine carmels, condensed milk and butter. Cook and stir over low heat until smooth.
6. Spread about 1 teaspoon of the caramel mixture over each bar. Top with apple slices. Spread remaining caramel mixture over cut edges of apple slices.
7. In small microwave-safe bowl combine chocolate chips and shortening. Microwave on high for 30 seconds to 1 ½ minutes or until smooth, stirring every 30 seconds. Drizzle over caramel.
8. Refrigerate about 15 minutes or until chocolate is set.
Title: Kimke's Super Easy Fruit Pizza
Ingredients:
- 1 sugar
- 1/3 vanilla
- 1 cream cheese
- 1 mandarin oranges
- 1 strawberry
- blueberries
- banana
- raspberries
- grapes
- kiwi
Instructions:
1. Slice cookie dough as you would for cookies and press into pizza pan (there can be gaps as they will fill as dough cooks).
2. Bake at 375 for 12 minutes.
3. Cool.
4. Blend cream cheese, vanilla and sugar.
5. Spread on top of cooled cookie dough.
6. Arrange fruit any way you like on top.
7. Fun to vary color combinations and designs.
Title: One Bowl Chokolate Raspberry Cake to Die For..
Ingredients:
- 2 1/2 all-purpose flour
- 2 sugar
- 3/4 Splenda sugar substitute
- 2 1/2 baking powder
- 1 cinnamon
- 2 vanilla
- 1 tart apples
- 1 unsweetened applesauce
- 3/4 nonfat milk
- 4 butter
- 12 eggs
- 1 1/2 dark chocolate
- 4 frozen raspberries
- fresh raspberries
Instructions:
1. Heat oven to 350 degrees.
2. Peel, shred and measure apples.
3. In large mixing bowl, combine first dry ingredients.
4. Then add shredded apples, milk, butter, and eggs.
5. Beat at low speed until moistened; about 2 minutes at medium speed.
6. Pour into cake pan.
7. Cover top of cake batter with raspberries, and stick chocolate pieces into batter all around the cake. Press gently raspberries and chocolate pieces halfway into batter, sprinkle with coarse sugar.
8. Bake for 50-60 minutes or until toothpick comes out clean. This is a little tricky since all the melted chocolate on top. I shake the form gently and if the batter no longer seems soft in the middle I deem it done.
9. Cool on wire racks for 60 minutes; remove from pan and cool.
10. Serve with vanilla ice cream or 2 cups crème fraiche sweetened with 4 tsp powdered vanilla sugar.
Title: Mango Layers
Ingredients:
- 200 graham crackers
- 3 graham crackers
- 1 1/2 mangoes
- 3/4
- 2
Instructions:
1. DO FILLING. In a bowl, combine cream and condensed milk.
2. LAYER. Lay 8 pieces of crackers in an 8 x 13 rectangular pan. Pour cream on top and top with sliced mangoes. Repeat process to make 2 or 3 layers, ending with the cream and sliced mangoes on top.
3. FINISH. Sprinkle crushed grahams on top of cream.
4. CHILL and serve.