lumicero/recipes-ing2inst huggingface dataset:
Title: Lincoln Douglas Cake
Ingredients:
- 1 1/2 butter
- 4 granulated sugar
- 5 baking soda
- 1 cream of tartar
- 3 milk
- 1 1/4
- 1 1/2
- 16
Instructions:
1. These are the directions but also the way the recipe was written instead of an ingredient list. MAKE SURE YOU READ THE DIRECTIONS FIRST:.
2. Cream 1 1/2 cup butter, adding gradually 4 cups fine granulated sugar. Beat 10 minutes [by hand]; add gradually 5 cups pastry flour which was sifted 3 times with 1 teaspoon soda and 3 teaspoons cream of tartar to first mix.
3. Alternate the flour mix with 1 1/4 cups milk beating constantly [by hand] Add 1 1/2 tsp almond extract; use a wooden spoon with slits at this point, fold in 16 egg whites beaten until stiff and dry.
4. Turn into a large tube pan [12x4 in] well buttered and bottom lined with buttered paper. Bake 1 1/4 hours in a moderate oven. Spread with Ice Cream Frosting.
Title: Valentine Stained Glass Cookies
Ingredients:
- 1/2 butter
- 3/4 margarine
- 2 sugar
- 1 eggs
- 2 1/3 vanilla
- 1 all-purpose flour
- 1/3 baking powder
Instructions:
1. Three hours or the night before you plan to bake cookies, prepare dough.
2. Cream butter and sugar in mixing bowl. Beat in eggs and vanilla. Sift flour and baking powder together. Gradually stir in flour mixture until dough is very stiff. Cover and chill at least 3 hours.
3. Preheat oven to 375* Roll out dough to 1/4 inch thickness on a lightly flo;ured surface. To prevent cookies from becoming tough and brittle try not to incorporate alot of flour. Cut out cookies using a large heart shaped cookie cutter. Transfer cookies to a foil-lined baking sheet. Using a small, heart shaped cookie cutter, cut out and remove heart design from center of each cookie. Fill the cut out sections with crushed candy.
4. Bake 7-8 minutes or until cookies are lightly browned and the candy has melted. Donot overbake. When done, slide foil off baking sheet. Carefully loosen cookies from foil when cooled. If desired, pipe decorative boardders with frostin around edges.
Title: Autumn Kit Kat Layer Cake (W/ Reeses Pieces)
Ingredients:
- 1 milk
- 1 1/3 eggs
- 4 canola oil
- 1/2 instant chocolate pudding mix
- 1 peanut butter
- 1
- 3/4
- 12
- 1
Instructions:
1. Preheat oven to 350
2. To make the cake:
3. In a large bowl, combine the Duncan Hine's cake mix, milk, eggs, canola oil and chocolate pudding mix . Mix until everything is moist and then mix on Medium speed for 2 minutes.
4. Divide cake mix evenly between two 9" greased round cake pans.
5. Bake for 28-31 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes then remove cakes and cool completely on wire rack.
6. To make the icing:
7. Spoon vanilla icing into a bowl and add peanut butter. Mix with hand mixer until combined. Add more peanut butter, to taste.
8. To assemble the cake:
9. Place one cake on whatever plate you are using to serve it and icing like normal, adding some extra on the top.
10. Place the second cake on top of the first cake. Icing the second cake to create a layer cake. It does not have to look pretty -- you won't see it anyway.
11. Break Kit Kats in half so that 2 bars are still stuck together. You will use between 10 and 12 (4 packs) of Kit Kats depending on the size of your cake.
12. Spread some icing on the back of each Kit Kat section and begin placing them around the cake (vertically and right next to each other). It will begin to resemble a fence going around the cake.
13. When you've gone the whole way around, tie the Autumn themed ribbon around the cake to keep the Kit Kats in place.
14. Fill the top of the cake with Reese's Pieces (you will probably use a whole bag).
15. Cover and refrigerate or serve immediately.
16. You can also use different cake and icing combinations or top it with seasonal or regular M&M's to fit any occasion. Coordinate ribbon to match!
Title: Gingered Chocolate Mousse
Ingredients:
- 150 dark chocolate
- 2 black coffee
- 15 butter
- 3 eggs
- 1 brandy
- 3 gingerroot
- 150 cocoa powder
Instructions:
1. Melt chocolate, coffee, and butter in a heatproof bowl over a pan of simmering water. Remove from heat, beat in egg yolks, one at a time, and add brandy or liqueur, if desired. Chop half the ginger and add to the chocolate. Slice remaining ginger and set aside.
2. Whisk egg whites in separate bowl with electric mixer until soft peaks form. Stir a large spoon of whites into the chocolate mixture, then gently fold in the rest.
3. Divide between four small dessert glasses and chill at least 3 hours until set.
4. Whip cream lightly and spoon on top of the mousses. Garnish with remaining ginger, dust with cocoa, and serve.
Title: Strawberry Grand Marnier Cake
Ingredients:
- 2 2/3 cake flour
- 1 baking powder
- 3/4 salt
- 1 2/3 granulated sugar
- 3/4 butter
- 3 margarine
- 1 1/2 eggs
- 1 vanilla
- 1/2 milk
- 1/3 sugar
- 1/4 water
- 8 Grand Marnier
- 1 vegetable shortening
- 1 vanilla extract
- 4 confectioners' sugar
- 2 milk
- water
Instructions:
1. GOLDEN CAKE:
2. Preheat oven to 375°F Generously grease and flour two 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease paper.
3. In a small bowl, stir together flour, baking powder and salt.
4. Beat sugar and butter in large bowl until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Add vanilla.
7. Add flour and milk alternately, beginning and ending with flour, mixing on low speed.
8. Bake in prepared pans for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto cooling rack. Cool completely.
9. GRAN MARNIER BRUSHING SYRUP.
10. Stir together sugar and water. Bring to boil. Set aside. Cool. Add Grand Marnier.
11. Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
12. WHITE BUTTERCREAM FROSTING.
13. Cream butter and shortening with mixer.
14. Add vanilla.
15. Gradually add sugar, one cup at a time, beating on medium speed.
16. Scrape sides and bottom of bowl often.
17. When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
18. FOR ASSEMBLY.
19. Place one golden cake down.
20. Spread a layer of Smucker's Strawberry Preserves on cake.
21. Spread layer of buttercream icing on top of preserves.
22. Add second cake layer on top.
23. Frost with remaining buttercream frosting.
24. Decorate as desired.
Title: Icebox Cookies
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1 1/2 shortening
- 3 eggs
- 4 1/2 flour
- 1 salt
- 2 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1/2 clove
- 1
Instructions:
1. Combine ingredients.
2. Roll into log and refrigerate for a couple of hours.
3. Slice and put on cookie sheet.
4. Bake at 350 degrees until lightly browned.
Title: Cream Cheese Filled Strawberries
Ingredients:
- 32 fresh strawberries
- 11 -12 cream cheese
- 1/2 confectioners' sugar
- 1/4
- 2
Instructions:
1. Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end.
2. Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms.
3. Fan wedges just slightly, taking care not to break; set berries aside.
4. In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy.
5. Gently fold in grated chocolate.
6. Using a teaspoon or decorating bag with decorative tip, fill the strawberries. If desired, sprinkle with a little more grated chocolate.
7. Cover and chill.
Title: Baked, Biscuit-filled Apple
Ingredients:
- 2 brown sugar
- 1 cinnamon
- 4 apples
- 1 biscuit mix
- 1/3 milk
Instructions:
1. Preheat oven to 350 degrees F (180C).
2. In a small bowl, combine sugar and cinnamon.
3. Core apples, and widen opening at top to accommodate biscuit.
4. Rub insides and tops of apples generously with sugar-cinnamon mixture.
5. Prepare biscuit dough per instructions on package, using baking mix and milk.
6. Spoon biscuit mixture into cored apples, mounding slightly, and spreading to edges.
7. Place on baking sheet and bake in preheated oven for 30 minutes, or until apples are done and biscuits golden brown.
8. Any leftover dough can be shaped into biscuits and baked together with filled apples, for the same amount of time.
9. For variety: A sprinkle of any of the following may be added to biscuit dough: sprinkle of raisins, currants, dried cranberries or chopped almonds;.
Title: Banana Fritters
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 2 -3 confectioners' sugar
- 1/4 salt
- 2/3 half-and-half cream
- 1 egg
- 3 bananas
- confectioners' sugar
Instructions:
1. In a bowl sift all dry ingredients.
2. Whisk together the half and half and egg until well blended; add to the dry ingredients.
3. Fold in the mashed bananas, mixed with the lemon juice,if the mixture is to thick add in a little milk, or if it is too thin add in some flour, it should be the consistancy to mound on a spoon.
4. Heat a fry pan to 370 degrees with 1 inch of oil (when fritters cook in 5 minutes, you know the oil if ready).
5. Drop by spoonfuls in small batches.
6. As it browns on one side, then turn and brown.
7. Drain on paper towels.
8. Keep warm, just before serving sprinkle with powdered suger.
9. Serve warm.
10. Delicious!
Title: Chocolate Pinwheels
Ingredients:
- 10 butter
- 1 sugar
- 1/4 brown sugar
- 1 egg
- 1 3/4 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 2
Instructions:
1. Soften 1/2 cup of the butter.
2. Cream with the sugars.
3. Add egg and 1 1/2 teaspoons vanilla and beat until light and fluffy.
4. Add flour, baking powder, and 1/8 teaspoons of the salt and beat well.
5. Divide dough in half and place each half between two sheets of wax paper.
6. Roll each half of dough out into a 12 inch by 10 inch rectangle.
7. Chill until almost firm, about 30 minutes.
8. Meanwhile melt chocolate chips and remaining 2 tbsp butter.
9. Add remaining 1/4 teaspoons vanilla and 1/4 teaspoons salt and mix well.
10. Spread 1/2 of mixture over each rectangle of dough.
11. Roll each rectangle up into a tight jelly roll and wrap in wax paper.
12. Chill until firm, about 2 hours.
13. Cut each roll into 1/8 inch slices and place on a parchment lined baking sheet.
14. Bake at 350 F until lightly browned, about 7-10 minutes.
Title: Stewed Blueberries
Ingredients:
- 4 fresh blueberries
- 1/2 sugar
- 1/3 lemons
- 3
Instructions:
1. Add all the ingredients to a slow cooker insert; stir to combine.
2. Cover and let stand at room temperature 15 minutes or in the refrigerator for 1 hour to give the berries a chance to exude some liquid.
3. Cook on LOW for 3-4 hours.
4. Turn off the cooker; remove the lid and let the blueberroies cool a bit.
5. Serve warm or at room temperature.
6. OR transfer to a storage container, refrigerate, and serve chilled, ladled into dessert bowls.
7. The blueberries will keep, tightly covered, for 4 days in the refrigerator.
Title: Chocolate Tiramisu
Ingredients:
- 2 brewed coffee
- 1 mascarpone cheese
- 1 sweetened condensed milk
- 1 french-style ladyfinger cookies
- 1 1/2 vanilla
- 36 -40
- 1
Instructions:
1. Place cold coffee in a shallow bowl. Reserve.
2. In a separate bowl, beat mascarpone and condensed milk until well combined. Reserve.
3. Whip cream in a large bowl until it holds stiff peaks. Add vanilla into whipping cream. Gently fold into reserved mascarpone mixture until combined. Lightly swirl in melted and cooled chocolate.
4. Dipping both sides of each ladyfinger into cold coffee, line bottom of a 9x13-inch baking dish with 18 ladyfingers in 3 rows, trimming edges if necessary. Spread half the chocolate swirled mascarpone filling, about 2 cups, on top. Dip remaining ladyfinger cookie in coffee and arrange over filling in pan. Spread remaining mascarpone filling on top.
5. Top covered with plastic wrap, at least 4 hours.
Title: Anise Seed Borrachio Cookies
Ingredients:
- 2 anise seed
- 3 rum
- 1 1/4 butter
- 3/4 white sugar
- 1 1/2 vanilla extract
- 2 1/2 all-purpose flour
- 1 egg
- 1/2 salt
- 1 baking powder
- 1 1/2 ground cloves
Instructions:
1. Place the anise seeds in a small bowl with the rum.
2. Set aside to marinate overnight.
3. In a medium bowl, cream together the butter, sugar and vanilla until smooth.
4. Stir in the anise seed and rum.
5. Mix in the egg.
6. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended.
7. Cover and refrigerate until chilled, about 1 hour.
8. Preheat the oven to 350 degrees.
9. On a lightly floured surface, roll the dough out to 1/8 inch thickness.
10. Cut into desired shapes using cookie cutters.
11. Place cookies on a greased cookie sheet.
12. Bake for 10 minutes in the preheated oven, or until golden brown at the edges.
13. Cool for a few minutes on baking sheets before removing to wire racks to cool completely.
Title: Superman Cookies
Ingredients:
- 1/4 butter
- 1/2 white sugar
- 1/2 light brown sugar
- 1 egg
- 1/4 baking soda
- 1 1/2 flour
- 1/2
- 1
Instructions:
1. Cream butter and sugar together.
2. Blend in beaten egg.
3. Blend in flour 1/2 cup at a time.
4. Add soda dissolved in a tablespoon hot water.
5. Add grated chocolate and corn flakes.
6. Drop by teaspoonful on greased cookie sheet.
7. Bake in 375 degree oven for 10 to 12 minutes.
8. Remove from sheet and cool on cake rack.
Title: Gingerbread Cookies
Ingredients:
- 2/3 molasses
- 1/2 brown sugar
- 1/2 butter
- 1 1/2 baking soda
- 1/2 salt
- 1/2 allspice
- 1/2 cinnamon
- 1/2 clove
- 1/2 ginger
- 2 eggs
- 4 1/2 flour
Instructions:
1. Into a large bowl, measure molasses, brown sugar, butter, baking soda, salt, spices, eggs, and 1 1/2 cups flour.
2. Beat ingredients at low speed just until mixed, then increase speed to medium and beat for 2 minutes.
3. With wooden spoon, or mixer, stir in about 3 cups flour to make a stiff dough. (I recommend a Kitchen-Aid mixer for this job.).
4. Wrap dough in plastic wrap and refrigerate until ready to use.
5. Roll dough to about a 1/4 inch thickness. (I do this between two sheets of plastic wrap to avoid a floury mess and to keep dough from getting tough.) Cut into desired shapes and place on a parchment lined baking sheet.
6. Bake at 350 degrees for 8-10 minutes. Baking time varies for me depending on how thick the cookie sheets are, how thick the dough is rolled out, and how big the shapes are, ie. gingerbread walls take a little longer.
7. Cool on racks and decorate with Royal Icing.
Title: Pear, Apple & Cranberry Tarte Tartin
Ingredients:
- 1 whole wheat flour
- 1/2 rolled oatmeal
- 1 granulated sugar
- 1/2 salt
- 4 unsalted butter
- 2 canola oil
- 3 pears
- 2 apple
- 1 lemon juice
- 1 light brown sugar
- 1/2 unsalted butter
- 2 ground cinnamon
- 1 ground ginger
- 1/2 fresh cranberries
- 1
Instructions:
1. To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.
2. Preheat oven to 375°F
3. To prepare filling: Toss pears and apple with lemon juice in a large bowl.
4. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.
5. Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering—take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.
6. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.
7. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.
Title: Rich and Buttery Cream Cheese Finger Cookies
Ingredients:
- 1/2 butter
- 4 cream cheese
- 1 vanilla
- 1 3/4 flour
- 1/4 sugar
- 1 salt
- 1 pecans
- icing sugar
Instructions:
1. Set oven to 375 degrees.
2. In a mixing bowl, cream butter and cream cheese.
3. Beat in vanilla.
4. Combine the flour, sugar and salt; gradually add to creamed mixture.
5. Stir in pecans (dough will be crumbly).
6. Shape by tablespoonfuls into 2-inch logs.
7. Place 2-inches apart on an ungreased cookie sheet.
8. Bake for 12-14 minutes, or until just lightly browned.
9. Remove the warm cookies from baking sheet; roll in icing sugar to coat.
10. Cool on wire racks.
Title: Mocha Caramel Fondue
Ingredients:
- 14 heavy cream
- 1/4 bittersweet chocolate
- 1/4 pear
- 3 strawberry
- 10 grapes
- 10 banana
- 1/2 tart green apple
- 10 marshmallows
Instructions:
1. Gently heat caramels, cream, coffee, and chocolate in the top of a double-boiler over simmering, but not boiling water.
2. Stir constantly until smooth.
3. Next transfer the toffee mixture to a fondue pot, keep warm and serve with an assortment of fruits, marshmallows, pretzels, cake chunks and cookies.
4. Enjoy, enjoy, enjoy.
Title: Soft, Spicy, Heavenly Ginger Cookies
Ingredients:
- 3/4 margarine
- 1 white sugar
- 1/4 molasses
- 2 1/2 all-purpose flour
- 1/3 water
- 1 1/2 baking soda
- 2 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 nutmeg
- 1 fresh ginger
- 1/4 salt
- 3/4 raisins
- 2 white sugar
Instructions:
1. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
2. Stir in the molasses.
3. Mix the water and baking soda and stir.
4. Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
5. Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
6. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
7. (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
8. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
9. Bake at 350°F for 10-12 minutes.
Title: Dutch Butter Cake (Boterkoek)
Ingredients:
- 2/3 unsalted butter
- 1 sugar
- 1 egg
- 1 flour
- 1 1/2 salt
- 1/4 baking powder
- 1/2
Instructions:
1. Preheat oven to 350. Cream butter, sugar and almond flavoring until fluffy. Add beaten egg, reserving 1 teaspoons.
2. Add flour, salt and baking powder. Mix until combined in a solid dough.
3. Press into parchment-lined 9-inch round baking dish.
4. Brush with remaining egg. Score crosswise in two directions, (making diamond shapes), with a fork.
5. Bake at 350 for about 30 minutes until top is golden.
6. Allow to cool before removing and cutting into 12 portions.
Title: Carrot Cookies
Ingredients:
- 1/2 butter
- 1 margarine
- 1/2 brown sugar
- 2 granulated sugar
- 2 eggs
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1/2 ground cinnamon
- 2 ground nutmeg
- 1 raisins
- 1 carrot
- 1
Instructions:
1. In a large mixing bowl with an electric mixer, beat butter, brown sugar and granulated sugar until well mixed.
2. Add eggs; mix well.
3. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg; add to butter mixture and mix well.
4. Stir in oats, raisins, carrots and nuts.
5. Drop dough by tablespoonfuls onto ungreased baking sheets. Flatten slightly.
6. Bake in a preheated 350° degree oven 25 to 30 minutes, or until done.
7. Transfer to wire racks to cool.
Title: Chocolate Glaze
Ingredients:
- 3 heavy cream
- 3/4 granulated sugar
- 1/2 water
- 1 1/2 water
- 1 1/2 unflavored gelatin
- 1 1/2
Instructions:
1. In a large saucepan, combine cream, sugar, 1/2 cup of the water and the cocoa.
2. Bring to a boil, reduce heat to a simmer whisking often until very thick like hot fudge sauce- 8-10 minutes from beginning of simmer.
3. Watch carefully so miixture doesn't boil over.
4. Remove pan from heat.
5. While mixture cools, bloom gelatin in 1 1/2 tablespoon of cold water.
6. Melt the bloomed gelatin over very hot water or in the microwave.
7. (If using sheet gelatin, soften for 5 minutes in cold water, wring out gelatin and whisk into chocolate mixture).
8. Whisk gelatin into chocolate mixture and strain the glaze through a medium sieve into a metal bowl.
9. Let glaze cool at room temperature until thick but still pourable, about 5-10 minutes.
10. Pour glaze over your cake.
Title: Applesauce Crazy Cake (No-Bowl)
Ingredients:
- 1 1/2 all-purpose flour
- 1/3 sugar
- 1 baking powder
- 1 cinnamon
- 1/2 baking soda
- 1/4 salt
- 1/4 clove
- 1/4 nutmeg
- 1 1/4 unsweetened applesauce
- 1/3 vanilla
- 1 raisins
- 1/2
Instructions:
1. In 8 or 9-inch square pan, combine flour, sugar, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; blend well.
2. Stir in apple sauce, oil and vanilla; mix well. Stir in raisins and nuts. Use a rubber spatula to scrape any ingredients clinging to sides, corners or bottom of pan into the batter and even the batter in the pan.
3. Bake at 350F for 25 to 30 minutes or until toothpick inserted in center comes out clean. Makes 9 servings.
Title: Mom's Buttery Apple Cake
Ingredients:
- 1/2 unsalted butter
- 3 golden delicious apples
- 2/3 flour
- 1/2 salt
- 1/2 baking powder
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 lemon zest
- 1/2 cinnamon
- 1 nutmeg
- 1/8 clove
- 1/8
Instructions:
1. Preheat oven to 350º.
2. Grease a 9” round baking dish with butter.
3. In a large frying pan melt the butter. Add the apples and fry until tender, 5-10 minutes, over medium to medium-high heat, moving the apples around to be sure they are all coated in the butter and watching them so that they do not burn.
4. While apples are frying, in a bowl stir together flour, salt and baking powder and spices.
5. In a separate bowl, whisk together sugar, 2 whole eggs, 1 egg yolk, vanilla extract and lemon zest until creamy and well mixed.
6. Stir apples with the melted butter into egg and sugar mixture and mix quickly so that the hot butter does not scramble the eggs.
7. Once apples are covered, add the flour mixture and mix to coat apples.
8. Spoon into 9" round buttered baking dish.
9. Bake 30-35 minutes or until cake forms a brown crust on top.
10. Let cool in pan for 5 minutes.
11. Invert, then flip back over, apple-side-up, and let cool completely before serving.
Title: Low Carb Delight-O.i.a.b.
Ingredients:
- 1 heavy whipping cream
- 8 cream cheese
- 1 Splenda granular
- 2
- 1
Instructions:
1. Beat heavy whipping cream until peaks form, set aside.
2. Beat room temp cream cheese in a medium bowl until very smooth, scraping down sides of bowl and beaters at least twice.
3. Add Splenda, peanut butter and cocoa powder into the beaten cheese and mix very well.
4. Fold one scoop of whipped cream carefully into the cheese mixture to lighten it.
5. With rubber spatula, fold the remaining whipped cream, but do not overmix.
6. Make individual 1/2 cup servings into custard dishes and refrigerate for about 1 hour--if you can wait.