lumicero/recipes-ing2inst huggingface dataset:
Title: Brandy Pecan Bundt Cake
Ingredients:
- 1 butter
- 1 1/4 granulated sugar
- 3/4 brown sugar
- 5 eggs
- 1 sour cream
- 1/2 brandy
- 2 1/4 all-purpose flour
- 1/2 cornmeal
- 2 baking powder
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1 pecans
- 2 butter
- 1 powdered sugar
- 1 brandy
- 4 -5 milk
- pecan halves
Instructions:
1. Preheat oven to 325°F Generously grease and sugar (Yes, I said SUGAR) a 10-inch tube pan. Pour amount of water in a 13x9 to come half way and place on bottom rack of oven. (This creates a steam in the oven and will make this dense cake really moist) Leave pan in oven during the cooking time as well.
2. Beat together butter and sugars in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and brandy.
3. Sift together dry ingredients. Add to butter mixture, mixing until well blended. Stir in pecans. Pour into prepared pan, spreading evenly to edges.
4. Bake 65 to 70 minutes or until wooden toothpick inserted near center comes out clean. (Surface will appear slightly wet.)
5. Cool cake in pan on wire rack 10 minutes. Loosen edges and remove to rack to cool completely.
6. To Prepare Brandy Glaze, Heat butter in medium saucepan over medium heat until melted and golden brown; cool slightly.
7. Add powdered sugar, brandy and milk; beat until smooth.
8. Drizzle cake with Brandy Glaze. Garnish, if desired. Store tightly covered.
Title: Ginger Snaps
Ingredients:
- 3/4 shortening
- 1 light brown sugar
- 1 egg
- 1/4 salt
- 4 molasses
- 2 1/4 flour
- 2 baking soda
- 1/2 ground cloves
- 1 ground cinnamon
- 1 ground ginger
Instructions:
1. Cream together shortening and brown sugar until well mixed, light, and fluffy.
2. Beat together well the egg, salt, molasses and then mix these into the above.
3. Sift together flour, baking soad, ground cloves, cinnamon and ginger.
4. Add dry ingredients to the wet mixture and combine well.
5. Chill in the refrigerator a few hours or overnight.
6. Preheat oven to 350 degrees.
7. After chilled, shape dough into balls about walnut-sized and place balls on a greased cookie sheet, allowing room for expansion. Flatten balls with a fork.
8. Bake in 350-degree oven 12 to 15 minutes. Do not let get too brown.
9. *Recipe also states: I like these cookies thin and crisp. Experiment and adapt to suit taste, size and desired consistancy. Mine are about 2-1/2" in diameter.
Title: Healthy Dark Chocolate Brownies
Ingredients:
- 3/4 whole wheat flour
- 3/4 white flour
- 2 oats
- 2 apples
- 1 zucchini
- 1 1/4 eggs
- 1/2 sugar
- 1/2 water
- 1/3 nonfat milk
- 2 applesauce
- 2 plain fat-free yogurt
- 1/2 ground flax seeds
- 1 baking soda
- 1/2 salt
- 8 vanilla
Instructions:
1. Preheat oven to 350F (180C) and grease a 9x13 inch pan. Sprinkle turbinado sugar on the pan to make a delicious crunchy crust.
2. In a large bowl, stir together the cocoa powder, baking soda, & salt. Blend in milk & yogurt and mix until smooth.
3. Pour in boiling water, stirring until mixture thickens.
4. Stir in eggs, sugar, and vanilla, stirring until smooth.
5. Add flour, chia and flax seeds, stirring until smooth.
6. Add chocolate chips, stir to combine and pour batter into baking pan. Add liquor if using.
7. Bake at 350F for 20 minutes if you want fudgy brownies. Cook for additional 5-10 minutes for drier brownies. If adding marshmallows or raspberries as a topping add now and put under broiler for 1-2 minutes. I love adding a sprinkle of turbinado sugar to the top of the brownies to add a nice crunch.
Title: Almond Pears -- Amygthalota
Ingredients:
- 1 sugar
- 1 semolina
- 5 confectioners' sugar
- 1 orange flower water
- 1 1/2 butter
- clove
Instructions:
1. Place almonds and 2 tablespoons sugar in food processor. Pulse until fine. Put almonds is large bowl.
2. Add remaining sugar, semolina, and 6 tablespoons orange flower water. Knead this mixture, in bowl, to a soft dough. Add 1-2 additional tablespoons orange flower water, if dough is too stiff.
3. Break off small pieces, the size of a golf ball and shape into pears. At the end of each, insert 1 clove for the stem.
4. Arrange upright on a buttered and floured baking sheet and bake for 20 minutes at 300°F
5. Cool on wire rack. When the pears are completely cool, give them a quick dip in orange flower water and quickly coat them in confectioner's sugar. After a few minutes coat them again in confectioner's sugar.
Title: Vanilla Bean Sweet Tart Pastry (Short Crust)
Ingredients:
- 1 2/3 all-purpose flour
- 1 table salt
- 5 confectioners' sugar
- 1/2 butter
- 1 vanilla bean
- 2 cold water
- 2
Instructions:
1. In a food processor, combine flour, salt, sugar, butter and vanilla seeds. Pulse until the mixture resembles breadcrumbs. With the motor running, add egg yolks one at a time, then dribble in cold water until the mixture forms a ball.
2. For individual tarts, divide into six pieces. Flatten into disc(s), wrap in plastic and let rest 1 hour in refrigerator.
3. Roll out to fit tart mold(s), fill as desired, and bake.
Title: Pumpkin Protein Muffin Pies
Ingredients:
- 22 pumpkin puree
- 6 eggs
- 12 egg substitute
- 6 brown sugar substitute
- 3/4 cinnamon
- 1 ginger
- 1/2 ground cloves
- 1/4 nutmeg
- 1/4
Instructions:
1. Directions: Preheat oven to 400.
2. Mix sugar and spices in a small bowl, set aside. Lightly whip 6 eggs in a large bowl, add in pumpkin and mix thoroughly before sprinkling in sugar mix. Blend protein powder and milk in a separate bowl with a hand mixer, then add to the pumpkin bowl mixing well before filling 18 lightly greased muffin tins.
3. Bake at 350 for 10 minutes, reduce heat to 300 and cook for 40 - 50 minutes (I have a gas stove and took it out after 30 mins). Pies are cooked when a knife is inserted into the middle and comes out clean. Once cool, top with light whipping cream if you wish or a mixture of fat free cream cheese, splenda and vanilla or maple extract to taste to make a “frosting”. Store muffins in refrigerator, do no freeze.
Title: Mexican Chocolate Cake
Ingredients:
- 1/2 butter
- 1/2 water
- 1 baking chocolate
- 2 unsifted flour
- 2 sugar
- 2 eggs
- 2 baking soda
- 1 buttermilk
- 1/2 ground cinnamon
- 2 vanilla extract
- 1 butter
- 1/2 chocolate
- 2 milk
- 6 powdered sugar
- 1 vanilla extract
- 1 pecans
- 1/2
Instructions:
1. Combine butter, water, vegetable oil and 2 squares chocolate in saucepan.
2. Heat over medium heat until chocolate is melted.
3. Mix remaining ingredients in large bowl.
4. Add chocolate mixture and mix well.
5. Pour into a 9X13 pan and bake in a 350 degree oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
6. The frosting is prepared as follows: Combine butter, chocolate and milk in saucepan.
7. Heat until chocolate is melted and bubbles form around the edge.
8. Remove from heat and mix with powdered sugar, vanilla and pecans.
9. Beat with an electric mixer until smooth and creamy.
10. Spread over warm cake in pan.
Title: Cinnamon Crackle Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1/2 flour
- 2 1/2 cinnamon
- 1 baking soda
- 2 cream of tartar
- 2 nutmeg
- 2 orange zest
- 2 salt
- 1/2 sugar
Instructions:
1. Set oven to 350 degrees.
2. In a mixing bowl, cream butter, shortening and sugar.
3. Add the eggs and extracts; mix well.
4. Combine the next seven ingredients; gradually add to the creamed mixture.
5. Shape into 1-inch balls; roll in sugar.
6. Place 2-inches apart onto a ungreased baking sheet.
7. Bake for 10-15 mins, or until lightly browned.
Title: Tamarillo Royale
Ingredients:
- 6 -8 tamarillos
- 1/4 tamarillos
- 1/4 sugar
- 1/4 Chinese five spice powder
- 1 1/2 water
- 8
Instructions:
1. Firstly prepare tamarillos by pouring boiling water over them, leaving for 5 minutes then peel skins off and slice tamarillos into four sections lengthwise.
2. Poach until just soft in water or applejuice, sugar and spice.
3. Cool completely.
4. Layer; tamarillos, whipped cream, tamarillos, then place a meringues on top, preferably in individual glass bowls so that the beautiful red tamarillo color is seen at its best.
Title: Whole Wheat Olive Oil Pie Crust
Ingredients:
- 2/3 extra virgin olive oil
- 2 1/2 whole wheat flour
- 1 salt
- 1 baking powder
- 1/2 vinegar
- 1
Instructions:
1. Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey. (I checked it every 30 minutes or so. I'm not sure how long it took. Probably 3 or 4 hours.).
2. Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix. Add remaining ingredients and pulse until a dough ball forms. Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill. (I left it overnight).
3. Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust. I prebaked it before adding the quiche filling.
Title: Chocolate Cracked Top Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1 1/4 salt
- 1/4 ground cinnamon
- 1 salted butter
- 3/4 granulated sugar
- 1 1/4 egg
- 1 vanilla
- 1 chocolate chips
- 3/4 icing sugar
- 1
Instructions:
1. In medium bowl, sift together flour, cocoa, baking powder, salt and cinnamon. Set aside.
2. In medium bowl, cream butter and granulated sugar until light and fluffy.
3. Beat in egg and vanilla.
4. Using a wooden spoon, gradually stir in flour mixture and chocolate chips to form soft dough.
5. If mixture seems too dry, add a few drops of water.
6. Form dough into two balls and flatten into disks; wrap in plastic and refrigerate for two hours or overnight.
7. Preheat oven to 350 degrees Fahrenheit.
8. Line baking sheets with parchment paper and set aside.
9. Using 1 tablespoon of chocolate dough, shape into 1 inch balls; flatten the top just slightly.
10. Roll each in the icing sugar until fully coated.
11. If any dark brown dough is visible, roll again in the icing sugar.
12. Bake the cookies until the sugar coating splits, about 12 to 15 minutes, rotating halfway through.
13. Cool on baking sheet for 5 minutes before moving to wire racks to cool completely.
14. Store in an airtight container up to 1 week or freeze up to 3 weeks.
15. Makes about 45 cookies.
Title: Wicked Chocolate Cake
Ingredients:
- 3/4 caster sugar
- 4 light margarine
- 3/4 boiling water
- 1 1/4 self raising flour
- 1/2 bicarbonate of soda
- 1/4 icing sugar
- 2 skim milk
- 3/4
- 1
- 1 - 1 1/2
Instructions:
1. In a medium mixing bowl completely dissolve the sugar and margerine in boiling water.
2. Sift in the combined flour, bicarbonate of soda and cocoa powder.
3. Mix using an electric beater for 1minute.
4. Add egg whites and beat for another 30 seconds.
5. Using a metal ringed cake tin (6 cup capacity) coated with cooking spray,
6. pour in the cake mix.
7. Bake in the oven at 180 degrees for approximately 30mins.
8. Once the cake has cooled place all icing ingredients into a small mixing bowl and combine well.
9. Spread icing evenly over top.
Title: Fresh Blueberry Cobbler
Ingredients:
- 1/2 butter
- 2 water
- 1 1/2 sugar
- 2 blueberries
- 1 1/2 self rising flour
- 1/2 shortening
- 1/2 - 2/3 milk
Instructions:
1. Preheat over to 350. Melt butter into a 9X13 pan.
2. Boil water and sugar together in a pot to make a simple syrup.
3. To make dough take flour and cut in shortening. Once well mixed add in milk using the least amount at first. Flour surface and roll dough (or flatten with hands) until about 1/4 inch thick and rectangular shaped. Place your fruit in the center and roll the dough around like a jelly roll. Once you have your roll cut small 1/4 thick slices off- they will look like pinwheels. Place each pinwheel in the pan where the fruit is in the center and the dough covers all sides. Sprinkle with a small amount of sugar or brown sugar (even brown sugar and cinnamon if using apples) then pour simple syrup mixture over the top.
4. Bake at 350 for 40-45 mins and enjoy. Goes great warm with a scoop of vanilla ice cream.
Title: Nana Weesies Berry Grunt Cake
Ingredients:
- 1 1/2 Splenda sugar substitute
- 1 skim milk
- 1/2 baking powder
- 2 salt
- 3 flour
- 1 blueberries
- 2 1/2
- 1
Instructions:
1. Preheat oven 325°F
2. Mix all ingredients together except for the berries.
3. Fold Berries into the mixture.
4. Bake for 30 minute. (Insert toothpick, it should come out clean)
5. Best served when topped with milk and sugar.
Title: Chocolate Genoise Cake
Ingredients:
- 37 boiling water
- 28 vanilla
- 48 eggs
- 1 cake flour
- 5 water
- 50 Grand Marnier
- 75
- 28
- 111
- 28
Instructions:
1. Melt the clarified butter and keep very warm (around 115 degrees F).
2. Whisk the cocoa and boiling water together until very smooth. Add vanilla, stir in completely, then cover whisk and bowl with plastic wrap.
3. Set your mixing bowl over a pan of simmering water. Add the eggs and agave nectar, stirring constantly until the mixture becomes lukewarm. Transfer to the mixer and use the whisk attachment to beat at high speed for 5 minutes or so. The egg mixture should triple in volume.
4. Take 2 cups of the eggs and whisk it into the cocoa until very smooth.
5. Sift the flour over the remaining egg mixture, gently fold in until the flour disappears. Fold in cocoa until almost incorporated. Fold in butter in two parts with a large whisk or rubber spatula until just incorporated.
6. Pour into a 9" prepared pan and bake 30-35 minutes or until the cake pulls away from the pan.
7. SYRUP:.
8. Small saucepan with lid - Bring the agave and water to a rolling boil, stirring constantly. When at the boil: cover, remove from heat, and allow to cool completely. Transfer to a liquid measuring cup and add the liqueur. If needed, add enough water to bring the syrup up to 3/4 cup.
Title: Cinnamon-Steeped Pineapple
Ingredients:
- 2 water
- 3 1/2 granulated sugar
- 1/2 rum
- 1 cinnamon
- 1/2 ground cardamom
- 1 pineapple
- 1/2 sweetened condensed milk
- 1/4 chocolate chips
- 1/2 vanilla ice cream
- 1 fresh blackberries
- 2 berries
Instructions:
1. In a large saucepan, over high heat, combine water, sugar, rum, cinnamon, and cardamom. Stir well and bring to a boil.
2. Meanwhile, cut pineapple crosswise into 2 thick rings. Carefully set both rings into boiling sugar syrup; and boil for 20 minutes. Watch saucepan carefully and lower heat as needed to prevent boiling over.
3. While pineapple boils, in a small saucepan, over low heat, combine condensed milk, chocolate chips and rum extract. Heat, stirring frequently, until melted and smooth.
4. To serve, spoon a bit of the chocolate syrup onto plates. Set a pineapple ring on each and top with half of the ice cream. Garnish with a berry.
Title: Crunchy Birthday Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1 flour
- 1/2 baking soda
- 1/4 cinnamon
- 1/4 salt
- 1/4 baking powder
- 1 oatmeal
- 1 coconut
- 1/2 pecans
- 1/2
- 6
Instructions:
1. Cream butter; add sugars, then egg and vanilla.
2. Sift dry ingredients together and add to creamed mixture.
3. Add cornflakes, oatmeal, coconut and pecans to mixture.
4. Roll into small balls and place about 2 inches apart on greased cookie sheet.
5. Bake at 350F for 10-15 minutes.
Title: Mjuk Kaka Danish Cake
Ingredients:
- 4 all-purpose flour
- 2 baking soda
- 2 ground cardamom
- 1 butter
- 2 margarine
- 2 sugar
- 1 1/2 eggs
- 1/2 sour cream
- salt
- powdered sugar
Instructions:
1. Heat oven to 350ºF.
2. Sift flour, baking soda and cardamon together.
3. Cream butter and sugar until fluffy.
4. Add eggs, beat well.
5. Add flour mixture and sour cream alternately and beat well.
6. Pour into well greased bundt pan.
7. Bake one hour.
8. Cool 5 minutes.
9. Remove cake from pan and cool on wire rack. Dust cake lightly with powdered sugar.
Title: Almond Butter & Cacao Mousse
Ingredients:
- 1 avocado
- 2 bananas
- 125 almond butter
- 1 maple syrup
- 80 pitted dates
- 40 water
- 180 coconut cream
- 5 strawberries
- 5
Instructions:
1. Peel and remove the stone from the avocado, then peel the bananas.
2. Place the avocado, bananas, almond butter, cacao and maple syrup in a blender and blitz until fully combined and a thick and creamy texture is reached.
3. Divide the mixture into 5 small glasses (leaving a bit of room at the top of each glass for the date syrup and coconut cream) and place in the fridge to set.
4. Place the dates and water in a sauce pan and bring to the boil, then reduce to a simmer. Keep mixing and mashing the dates until a smooth but thick syrup is reached.
5. Remove the mousse from the fridge and add a layer of the date syrup, then place back in the fridge for 5 minutes.
6. Open the can of coconut milk and spoon 1 teaspoon of the cream on top of each mousse glass, then top with a strawberry on each and serve or refrigerate until later.
Title: Chocolate Roll With Raspberries
Ingredients:
- 5 eggs
- 6 butter
- 2 cognac
- 2 water
- 1/3 sugar
- 1 heavy cream
- 1/2 powdered sugar
- raspberries
Instructions:
1. Heat oven to 350 degrees. Butter and line a 10x15 inch jelly roll pan with wax paper. Separate eggs. Cut chocolate into small pieces. Melt chocolate with butter and 2 tbsp cognac. Remove from heat and add egg yolks, one at a time, beating thoroughly. Set aside.
2. Beat egg whites with pinch of salt until soft peaks form. Add sugar slowly. Continue beating till stiff. Fold egg white mixture into chocolate. Pour batter into pan, smooth top and bake for 15 minutes.
3. Let cake cool; remove from pan onto work surface. Whip cream. Spread cream over the cake and roll up its long edge. Transfer to serving plate. Dust with powdered sugar and garnish with raspberries.
Title: Berry Squares
Ingredients:
- 1 mixed berries
- 3 sugar
- 4 milk
- 2 instant vanilla pudding
- 2 1/2 Cool Whip
- 2
- 2 3/4
Instructions:
1. Arrange cake slices on bottom of a 13x9" dish, cutting to fit if necessary. Drizzle with juice. Top with berries. Sprinkle with sugar.
2. Pour milk into large bowl. Add pudding mix. Beat with wire whisk for 2 minute Gently stir in 3/4 cup of cool whip. Spread over the berries. Top with remaining mixed topping.
3. Refrigerate at least 1 hours.
Title: "he Proposed!" Red Velvet Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 2 cocoa powder
- 2 sugar
- 1 eggs
- 2 buttermilk
- 1 vanilla extract
- 2 white distilled vinegar
- 2 -3
- 1
- 1/2
Instructions:
1. In a large bowl add flour, baking soda, baking powder, salt & cocoa powder. Whisk until well combined. Set Aside.
2. In a separate large bowl, add sugar and oil. Mix until combined.
3. Add in eggs, buttermilk, vanilla & red food coloring. Stir until combined.Next add in the coffee & vinegar. Stir until combined.
4. Next add in the coffee & vinegar. Stir until combined.
5. Pour the flour mixture into the sugar mixture a little at a time. Beating until well combined.
6. Pour the batter into 2 greased & flour 9 inch round cake pans. Bake for 30-40 minutes at 350 or until toothpick inserted into center comes out clean. Another way to check for doneness is to lightly press the cake on top, if it springs back then it is done, if the dent remains in the cake then it is not done. Do not overbake.
7. When the cakes are done let them cool in the pan for about 10-15 minutes. Then remove them from the pan and let them finish cooling on a wire rack.
Title: Chocolate Peanut Butter Surprise Cupcakes W/ Peanut Butter Icing
Ingredients:
- 1 margarine
- 24 salted butter
- 1/3 peanut butter
- 1/4 powdered sugar
- 1 1/2
Instructions:
1. Preheat the oven to the temperature noted on the cake mix box.
2. Reserve 2 Tbsp dry cake mix (before you mix anything into it) and then follow the directions on the box and mix the cake mix using any additional ingredients listed on the box.
3. Line 2 (12 cup) cupcake pans with paper liners.
4. Fill each cupcake liner 1/3 full (on the first tray. DO NOT fill the second tray yet).
5. Take a mini Reese's peanut butter cup and dip it into the 2 Tbsp of reserved dry cake mix. Roll it around until it is covered.
6. Place one on in the middle of each of the cupcake liners, on top of the batter. Add another 1/3 c batter on top of the mini peanut butter cup. Make sure it is covered.
7. When covered, bake in the oven according to time on the box. If you test it with a toothpick, make sure not to poke into the peanut butter cup when testing doneness.
8. While the first tray is baking, begin mixing the icing by creaming the margarine and peanut butter.
9. Add powdered sugar and mix.
10. Add milk SLOWLY (do not add it all at once) until the icing is at your desired consistency. You may use more or less milk. It is all up to you.
11. When first tray of cupcakes are done, repeat above steps #3-5.
12. Allow cupcakes to cool completely before covering with icing.
Title: Gumdrop Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 granulated sugar
- 2 eggs
- 1 vanilla extract
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/2 oatmeal
- 2 flaked coconut
- 1
Instructions:
1. Thoroughly cream together the butter, brown sugar, and granulated sugar.
2. Add the eggs and vanilla, and beat well.
3. Add the sifted flour, baking powder, baking soda, salt, and oatmeal; mix well.
4. Add the coconut and gumdrop halves; mix until well blended.
5. Pinch off pieces of dough, and roll the dough into small balls. Place rolled dough balls on a lightly greased or buttered baking sheet, about 2 inches apart. Press each cookie flat with a spatula.
6. Bake in a 375° oven for 10 minutes. Let cookies cool for 1 minute on the baking sheet, then transfer cookies to cooling rack to cool completely.
Title: Amish Boiled Cookies - 2 Ww Points
Ingredients:
- 1/2 light butter
- 1/2 1% low-fat milk
- 2 sugar
- 3 vanilla
- 1/2 salt
- 1 quick-cooking oats
- 1/4 pecans
- 3
- 1/2
Instructions:
1. In a small saucepan, over medium heat, mix the butter, milk, sugar, and cocoa.
2. Bring to a boil and cook for 1 minute
3. Remove from heat and stir in the peanut butter, vanilla, and salt.
4. Mix in the oats and pecans.
5. Using a small cookie scoop or teaspoon, drop onto waxed paper and allow cookies to stand 1 hours
6. Store in an airtight container.
Title: Chocolate Chip Pie Mix
Ingredients:
- 1 sugar
- 1/2 flour
- 1 chocolate chips
- 1/2 flaked coconut
- 1/2 pecans
- 1/4 butter
- 2 margarine
- 1 eggs
Instructions:
1. To make the dry mix:
2. Place sugar and flour in small bowl and blend with a wisk. Place this mixture into a small heavyweight plastic baggie. Label it "Dry Ingredients".
3. Place remaining ingredients in another bag. Label it "Chocolate Packet".
4. Attach bags together and give with instructions for "Making Chocolate Chip Pie".
5. Making Chocolate Chip Pie Instructions:
6. Add "Dry Ingredients" from pie mix to a large bowl. Add melted butter and eggs.
7. Mix until moistened.
8. Gently stir in "Chocolate Packet" from pie mix.
9. Place mixture in pie crust.
10. Bake at 350 for 35-40 minutes.
Title: Twisted Apple Cobbler (Low Fat)
Ingredients:
- 6 granny smith apples
- 1
Instructions:
1. Spray a 9x13 baking dish with non-stick cooking spray.
2. Add sliced apples evenly.
3. Sprinkle cake mix evenly over apples.
4. Pour soda GENTLY over cake mix.
5. DO NOT MIX- Just pour slowly.
6. Bake at 350 degrees Fahrenheit, covered, for 30 minutes, and uncovered for 30 minutes.
7. I halved the recipe using only 3 apples, 1 box of Jiffy Mix cake mix, 6 oz of Diet 7-up and 9" pie pan! It was still wonderful!