lumicero/recipes-ing2inst huggingface dataset:
Title: Crustless Apple Pie in the Crock Pot
Ingredients:
- 10 granny smith apples
- 1 Splenda granular
- 1/2 water
- 1 -2 cinnamon
Instructions:
1. Peel and dice apples.
2. Place apples in a crockpot.
3. Mix Splenda and cinnamon in the water and pour over apples.
4. Cook on low 4-5 hours or until apples are soft.
5. Serve warm with fat-free or sugar-free cool whip.
Title: Apple Cobbler Topped with Cheddar Bisquick
Ingredients:
- 1 cornstarch
- 1 sugar
- 1/2 ground cinnamon
- 1/2 water
- 1/4 apples
- 3 walnuts
- 3 raisins
- 3 Bisquick
- 3/4 sharp cheddar cheese
- 3 water
- 4
Instructions:
1. Pre-Heat oven to 400 degrees.
2. Mix in a saucepan the cornstarch, sugar, cinnamon, orange juice and 1/2 cup water.
3. Add apples to the mixture, stir, and cook over low heat (stirring occasionally) for approximately 6 minutes (until liquid thickens and apples just begin to soften).
4. Stir in walnuts and raisins (if desired) and pour into a 1 quart casserole.
5. Mix Bisquick and shredded cheese together.
6. Add 4 tablespoons water and mix well.
7. Drop spoonfuls of the Bisquick mixture on top of apple mixture- then spread it to mostly cover the apple mixture.
8. Bake until top is lightly browned- about 28 minutes.
9. Serve as is (or top with ice cream or cream).
Title: Individual Chocolate Souffles (Make Ahead)
Ingredients:
- 1 -3 butter
- 1 -3 bittersweet chocolate
- 8 unsalted butter
- 4 salt
- 1/8 vanilla extract
- 1/2 Creme de Cacao
- 1 water
- 1/3 orange zest
- 2 cream of tartar
- 3
- 6
- 1
- 8
- 1/4
Instructions:
1. Butter (8) 1 cup ramekins, then coat evenly with sugar.
2. Shake out excess sugar and place in refrigerator until ready to use.
3. Melt 4 tbsp butter and the chocolate in a double boiler.
4. Remove from heat, stir in vanilla, salt, and creme de cacao.
5. Set aside.
6. In a small saucepan, combine 1/3 cup sugar and 2 tbsp water and bring to a boil.
7. Remove from heat.
8. In a medium bowl, beat egg yolks on medium speed, slowly drizzle in the sugar syrup.
9. Continue to beat until yolks are thick and pale yellow (3-5 minutes).
10. Fold egg yolks into the chocolate along with the orange zest.
11. Using clean beaters, beat the egg whites in a metal bowl, medium speed, for 30 seconds.
12. Add the cream of tartar, then gradually add 3 TBSP sugar.
13. Beat until the whites hold a 2" peak and are glossy.
14. Take 1/4 of the egg whites and energetically stir them into the chocolate mixture.
15. Gently fold in the remainder of the whites until just incorporated.
16. Fill each ramekin almost to the rim.
17. Wipe any filling from the rim with a wet paper towel.
18. Cover each ramekin with plastic wrap and freeze until firm: at least 3 hours / up to 2 days.
19. Place oven rack in the middle, preheat oven to 400°F.
20. Remove souffles directly from freezer, uncover, and bake until risen: 16-18 minutes.
21. Do not thaw the souffle, as it will not rise properly.
22. Be careful not to overbake it.
Title: Bakery Baker's Cake Icing
Ingredients:
- 1 1/2 milk
- 2 cornstarch
- 1/2 vegetable shortening
- 1/2 butter
- 1 granulated sugar
- 1 salt
- 1 vanilla extract
Instructions:
1. In a saucepan, combine the milk and cornstarch.
2. Cook until thick, and set aside to cool In a bowl, cream the shortening, butter and sugar with an electric mixer for about 10 minutes.
3. Add the creamed mixture to the milk mixture.
4. Add the salt and vanilla.Beat together with the mixer until creamy like whipped cream.
5. This take a little longer to make, but it is great.
Title: Toffee Squares
Ingredients:
- 1/2 butter
- 1/4 marshmallows
- 1/4
- 7
Instructions:
1. Grease a 10" square pan.
2. In a saucepan over medium-low heat, melt the butter, marshmallows and candies.
3. Pour the Rice Krispies into a large bowl.
4. When the caramel is smooth and well-blended, add it to the bowl of Rice Krispies; mix well.
5. Transfer the mixture to a greased 10-inch square pan or mold.
6. Cool completely, and cut into squares.
Title: Fudge Cupcakes
Ingredients:
- 4 white sugar
- 1/4 flour
- 1/2 baking powder
- 1 2/3 salt
- 1 1/2 butter
- 1/2 white sugar
- 1/2 eggs
- 1 1/2
- 3
- 1/3
Instructions:
1. Preheat over to 350 degrees F., rack in the middle position.
2. Line a 12-cup muffin pan with double cupcake papers. Since this recipe makes 18 cupcakes, you can use an additional 6-cup muffin pan lined with double papers.
3. Microwave the chocolate, raspberry syrup and 1/4 cup sugar in microwave-safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but it will maintain it's shape. Stir the mixture until smooth and let cool to lukewarm. (You can also do this in a double boiler on the stove.).
4. Measure flour, mix in baking powder and salt, and set aside. In an electric mixer (or with a VERY strong arm), beat the butter and 1 1/2 cups sugar until light and fluffy. (About 3 minutes with a mixer - an additional 2 minutes if you're doing it by hand.) Add eggs, one at a time, beating each addition to make sure they're throughly incorporated. Add approximately a third of the flour mix and a third of the milk. (You don't have to be exact - adding the flour and milk in increments makes the batter smoother.) When that's all mixed in, add another third of the flour and another third of the milk. When that's incorporated, add the remainder of the flour and the remainder of the milk. Mix throughly.
5. Test your chocolate mixture to make sure it's cool enough to add. (You don't want to cook the eggs!) If it's fairly warm to the touch but not so hot you have to pull your hand away, you can add it at this point. Sitr throughly and you're done.
6. Let the batter rest for five minutes. Then stir it again by hand and fill each cupcake paper three-quarters full.
7. Bake the cupcakes in a 350 degree F. oven for 20-25 minutes.
8. To frost the top of the cupcakes please check out the Fudge Frosting recipe I have posted.
Title: Fudge Goody Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 1/2 water
- 2 shortening
- 2 sugar
- 4 flour
- 1 baking soda
- 1 salt
- 2 eggs
- 1 vanilla extract
- 1/2 buttermilk
- 1/2 butter
- 1/3 margarine
- 4 milk
- 4 powdered sugar
- 1 vanilla
Instructions:
1. In a saucepan, add butter or margarine, water and shortening. Bring to a boil.
2. In a bowl, mix together sugar, flour, cocoa, baking soda, and salt. Add the dry mix to the liquid mix in saucepan.
3. Add eggs, vanilla and buttermilk.
4. Bake in 9x13 pan at 400 degrees until toothpick comes out clean (about 30 minutes.).
5. ICING:.
6. In saucepan, melt butter or margarine.
7. Add cocoa and milk. Bring to a boil, but do not allow to boil long.
8. Stir in sugar and vanilla.
9. Spread on slightly cooled cake. You may have to spoon the icing from the corners to the middle a few times until it starts to set up.
Title: Chocolate Cream Angel Slices With Berry Sauce
Ingredients:
- 21 frozen blackberrie
- 1 amaretto liqueur
- 2 non-dairy whipped topping
- 1 Amaretto
- 2
- 1
- 8
- 1 -2
Instructions:
1. In small bowl, mix all sauce ingredients.
2. Cover; refrigerate until serving time.
3. In 1 quart saucepan, heat chocolate over low heat, stirring occasionally, just until melted.
4. Remove from heat.
5. Stir in 1/4 cup of the whipped topping or whipping cream.
6. In medium bowl, add remaining whipped topping(instructions for whipping cream follow) with chocolate mixture and amaretto.
7. Serve immediately, or cover and refrigerate.
8. To serve, cut cake into 8 slices; place on individual dessert plates.
9. Spoon about 1/3 cup sauce over each slice.
10. Top with about 1/4 cup chocolate cream mixture; drizzle with 1 teaspoon chocolate syrup, and, if desired, garnish with a sprinkling of toasted almonds.
11. *If using whipping cream, beat remaining 3/4 cup with electric mixer on high speed until stiff peaks form. Then beat in chocolate mixture and amaretto. Serve immediately, or cover and refrigerate up to 2 hours, only.
Title: Lemon Pecan Pound Cake
Ingredients:
- 1 butter
- 2 confectioners' sugar
- 3 eggs
- 1 1/3 flour
- 1 vanilla
- 1/2 pecans
- 1 lemon rind
- 3 fresh lemon juice
- 1/3 sugar
Instructions:
1. Preheat oven to 325º.
2. Grease an 8-inch springform pan.
3. In large mixer bowl, cream butter and confectioner's sugar until fluffy.
4. Add eggs one at a time and beat well after each addition.
5. Stir in flour and vanilla.
6. Continue beating until just mixed.
7. Fold in pecans and lemon rind.
8. Pour batter into pan and bake for 50 minutes or until tester comes out clean.
9. Remove to wire rack to cool.
10. While cake is still HOT, combine glaze ingredients and brush liberally over cake.
Title: Vegan Carrot Cake
Ingredients:
- 1 sugar
- 2 flour
- 1 salt
- 1 cinnamon
- 1 brown sugar
- 3 baking powder
- 1 baking soda
- 3 carrots
- 1 1/2 vanilla
- 2 soft tofu
- 1
- 1/2
Instructions:
1. Grease and flour a 13" X 9" pan.
2. Stir together dry ingredients.
3. Now add to the dry mixture, the carrots, tofu, oil, and vanilla.
4. Beat about 2 to 3 minutes until well mixed.
5. Stir in the nuts.
6. Bake at 325 degrees for about 50 to 60 minutes.
7. Cool on a wire rack.
8. Frost and enjoy.
Title: Banana Citrus Cake With Orange Syrup
Ingredients:
- 185 butter
- 1 caster sugar
- 4 eggs
- 2 self-raising flour
- 1/2 bicarbonate of soda
- 3 bananas
- 2 lemon juice
- 1/4 sugar
- 1/2 water
- 1/4
Instructions:
1. Cream butter and sugar in small bowl with electric mixer until light anf fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Process or blend bananas, lemon and orange juices until smooth and liquified.
4. Stir sifted flour and soda and banana mixture into creamed mixture.
5. Pour into well greased lightly floured loaf tin.
6. Bake in moderate oven for about 40 minutes.
7. Stand for 5 minutes.
8. Invert tin onto a wire rack, stand for a further 10 minutes before removing from the tin.
9. For the syrup, combine sugar, water and orange juice in a pan, bring to the boil and pour it onto the cake whilst hot.
Title: Restaurant Style Bread Pudding
Ingredients:
- 3 - 3 1/4 flour
- 1 1/2 sugar
- 1 dry active yeast
- 1 salt
- 3/4 warm water
- 1/4 milk
- 1 butter
- 1 milk
- 2 heavy cream
- 3 eggs
- 3/4 sugar
- 1/8 cinnamon
- 1/8 nutmeg
- 1 orange, zest of
- 1 pure vanilla extract
- 1/4 golden raisin
- 1 -2
Instructions:
1. In a large bowl, dissolve yeast in warm water and let sit for 10 minutes.
2. Add warmed milk, sugar, salt, and butter. Slowly stir in flour to form dough.
3. Knead bread dough on lightly floured surface.
4. Let rise until double.
5. Punch down dough and form into a loaf.
6. Let rise in loaf pan until double.
7. Bake 400 degrees for 30 minutes or until done.
8. Let bread cool.
9. Cut bread into 1" cubes.
10. Place cubes into a deep casserole dish.
11. Toss in the raisins.
12. In a separate bowl mix together custard ingredients. Pour over the bread and sprinkle top with coarse sugar crystals.
13. Bake 375 degrees for 60 minutes.
14. Serve warm.
15. Note: You can double the bread recipe and have an extra loaf. I often make the bread the day before. You could use a dense store bought bread but you won't get the same results.
Title: Peanut Butter Treats - for Dogs (And People)
Ingredients:
- 3 whole wheat flour
- 1/2 rolled oats
- 2 baking powder
- 1 1/2 milk
- 1 1/4 peanut butter
- 1 molasses
Instructions:
1. Preheat oven to 350°F Combine flour, oats and baking powder in a large bowl. Mix the milk, peanut butter and molasses until smooth, add to dry ingredients. Knead dough with hands, it will be stiff. Roll out to 1/4" thick and cut into shapes.
2. Bake for 20 minute or until lightly browned.
3. Turn off oven and leave in oven until cool. Store in airtight container.
Title: Apple Nut Cake
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 2/3 all-purpose flour
- 1 cinnamon
- 1/2 salt
- 1/4 nutmeg
- 1 baking soda
- 1/2 apples
- 2 butter
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 half-and-half
- 1/2
Instructions:
1. Beat the 4 eggs and 1 1/2 c.
2. of sugar in a mixing bowl for 4 min.
3. until they get a nice light yellow color.
4. Mix your dry ingredients together.
5. Stir in all the ingredients, blending all well, but don't overbeat.
6. You only want everything to be well mixed.
7. Pour this batter in a greased 9x12" pan at 350* for 50-60 min.
8. The cake is done when a toothpick tests clean.
9. Boil the sauce ingredients together for one minute.
10. This mixture must be stirred constantly to prevent sticking.
11. Pour over the cake when warm.
12. When cool, top with whipped cream.
Title: New England Salt Pork Cake
Ingredients:
- 2 unbleached flour
- 1 baking soda
- 1 cinnamon
- 1/2 ginger
- 1/4 allspice
- 1/4 ground cloves
- 1/2 salt pork
- 1 brewed coffee
- 1/2 dark molasses
- 3/4 sugar
- 1 raisins
- 1 port wine
- 1/3 sherry wine
Instructions:
1. Sift together first six ingredients (flour through cloves), or if using pre-sifted flour you can just combine them.
2. Combine salt pork through sugar, then add in the flour mixture, then stir in raisins and orange peel.
3. Pour into a greased 8-inch square pan and cook about 50 minutes at 350F until a knife or toothpick inserted near center comes out clean.
4. Let sit 10 minutes, then turn out on a cake rack to cool.
5. Pour port or sherry over cake, wrap in plastic wrap and chill. Cake keeps well in the refrigerator.
Title: Aunt Vera's Crumb Cake
Ingredients:
- 4 butter
- 1 sugar
- 2 eggs
- 2 flour
- 3 baking powder
- 1 milk
- 1 vanilla
- 3 flour
- 8 butter
- 2 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 375°.
2. Cream butter and sugar until light yellow and well blended.
3. Add eggs, one at a time.
4. Sift flour and baking powder together and add alternately with milk, beginning and ending with 1/2 cup of flour.
5. Add vanilla.
6. Spray two cookie sheets with cooking spray and fit with parchment paper. Spray again.
7. Divide batter between two trays.
8. Mix all crumb ingredients together with a fork, and form into two balls.
9. Crumble each ball over each tray.
10. Bake for 25 to 30 minutes.
11. When cool, sprinkle with confectioners sugar.
Title: Sweet Potato Cobbler
Ingredients:
- 8 sweet potatoes
- 2 salt water
- 4 white sugar
- 1 flour
- 1/2 cinnamon
- 1 ground nutmeg
- 1/2 ground cloves
- 1 unsalted butter
- 2 milk
- 1 sugar
- 1/4 pecans
Instructions:
1. In a large saucepan cover sliced sweet potatoes with lightly salted water.
2. Bring to a boil, reducing to a simmer.
3. Cook for 7 minutes or until tender but still firm.
4. Drain reserving 2 cups of the cooking liquid.
5. In a medium saucepan over medium heat stir together the 2 cups reserved liquid, sugar, flour, cinnamon, nutmeg and cloves.
6. Keep stirring until the sugar is disolved.
7. Add butter and melt.
8. Pour the syrup over the sweet potatoes and cook over medium high heat until syrup bubbles up and over the potatoes.
9. Remove from heat.
10. Layer the sweet potato slices in a 8x10 inch glass dish.
11. Pour syrup over the potatoes.
12. Cut pastry lattice style and top cobbler.
13. Brush with milk, sprinkle with sugar, nuts and bake in a 400 degree oven for 20-25 minutes.
Title: Substitute for Semi-Sweet Chocolate Chips
Ingredients:
- 3 sugar
- 1 1/2 butter
- 1 1/2
Instructions:
1. If you use butter or margarine soften or melt first.
2. Mix ingredients together and add to recipe.
Title: Old Fashioned Southern Red Velvet Cake
Ingredients:
- 1/2 butter flavor shortening
- 2 eggs
- 2 1/2 flour
- 2 vanilla
- 1 sugar
- 1 1/2 salt
- 1/4 buttermilk
- 1 baking soda
- 1 vinegar
- 1 milk
- 1 granulated sugar
- 1 flour
- 1 1/4 shortening
- 1/4 vanilla
- 3/4
- 1
Instructions:
1. Cream shortening & sugar. Add eggs. Beat well. Sift flour, salt & cocoa together. Add alternately with buttermilk. Beat after each addition.
2. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.
3. Bake 30 minute at 350 degrees in 2 9" greased pans round cake pans.
4. For frosting:
5. Combine milk and flour and cook until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar and shortening until light and fluffy. Add vanilla and cooled cream sauce. Beat until icing becomes stiff. Frost cooled cakes.
6. Enjoy!
Title: Apple Lasagna Kugel
Ingredients:
- 8 part-skim ricotta cheese
- 2 egg substitute
- 1 sugar
- 1/4 all-purpose flour
- 1 cinnamon
- 1/4 margarine
- 6 brown sugar
- 1/2 quick oats
- 3 nutmeg
- 6 sour cream
- 1/4 brown sugar
- 1
- 1/3
Instructions:
1. Prepare lasagna according to package directions; drain.
2. Spread one can apple pie filling in a greased 9 x 13 x 2-inch pan, slicing any extra-thick apples.
3. Layer four pieces of lasagne over apples.
4. In a bowl, mix together ingredients for cheese filling: ricotta cheese, egg substitute, almond extract and 1/4 cup white sugar.
5. Spread evenly over lasagne and top with the remaining four pieces of lasagne.
6. Spoon remaining can of apple pie filling over lasagne.
7. In a small bowl, crumble together topping ingredients: flour, cinnamon, margarine, 6 tablespoons brown sugar, quick oats and nutmeg.
8. Sprinkle over apple filling.
9. Prepare sour cream garnish by mixing sour cream and remaining brown sugar.
10. Chill.
11. Bake at 350º F for 45 minutes.
12. Let stand 15 minutes.
13. Cut into serving pieces and top with a dollop of sour cream garnish.
Title: Pecan Pie Bars
Ingredients:
- 1 butter
- 1/2 margarine
- 1 egg
- 1 brown sugar
- 2 Gold Medal all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 vanilla
- 2 eggs
- 1 1/2 pecans
Instructions:
1. Heat oven to 350°F Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir all Crust ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 20 minutes.
3. Meanwhile, in medium bowl, stir all Pecan Filling ingredients until well blended. Pour over hot crust.
4. Bake 15 minutes or until center is set. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
5. High Altitude (3500-6500 ft): In step 4, bake 20 minutes.
Title: Quick and Easy Peach Cobbler
Ingredients:
- 6 butter
- 1 sugar
- 3/4 flour
- 3/4 milk
- 1 vanilla extract
- 1
Instructions:
1. Heat oven to 425.
2. Spoon butter in an 8x8 inch casserole dish. Place in oven so the butter can melt.
3. Sift the flour and sugar together.
4. Slowly stir in milk.
5. Add the vanilla extract.
6. Pour mixture into baking dish.
7. Spoon in peaches.
8. Then, pour the peach syrup over the peaches.
9. The peaches will sink in, so don't stir the mixture.
10. Bake for 30-40 minutes or until brown.
11. NOTE: The size of the can of peaches will vary, so just use whatever size you have available. Either way it'll turn out great!
Title: Hoot Owl Cookies
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1/2 salt
- 3/4 butter
- 1 brown sugar
- 1 egg
- 1 vanilla
- 1 1/2 baking soda
- 1/4 chocolate chips
- 86 cashew nuts
- 48
Instructions:
1. Sift together flour, baking powder, salt. Set aside.
2. Cream butter, gradually add brown sugar, creaming well. Add egg and vanilla; beat well.
3. Blend in the dry ingredients gradually; mix thoroughly.
4. Melt chocolate together, cool and add baking soda.
5. Remove 2/3 of dough to floured surface. Blend chocolate mixture into remaining dough; chill if necessary for easier handling.
6. Roll out half the light dough to a 10 x 4 1/4" strip. Shape half of dark dough into a roll 10 inches long; place on strip of light dough. Mold sides of light dough around dark: wrap in foil. Repeat with remaining dough. Chill at least 2 hours.
7. Cut into slices 1/8 to 1/4 inch thick and place two slices toghter on a greased baking sheet to resemble an owl. Pinch a corner of each slice to form ears. Place a chocolate chip in the center of each slice for eyes; press a whole cashew nut between slices for a beak.
8. Bake 350f 8-12 minutes. Remove from sheets immediately.
Title: Blue Ribbon Carrot Cake
Ingredients:
- 2 flour
- 2 baking soda
- 2 cinnamon
- 1/2 salt
- 3 buttermilk
- 3/4 sugar
- 3/4 vanilla
- 2 carrots
- 1 pecans
- 1 sugar
- 2 baking soda
- 3/4 buttermilk
- 1 butter
- 1 corn syrup
- 1/2 vanilla
- 1/2 butter
- 1/2 cream cheese
- 1 vanilla
- 1 powdered sugar
- 1/2 orange zest
- 1
- 1 - 1 1/2
- 1
Instructions:
1. Preheat oven to 350°F Generously grease a 9x13 baking dish or two 9 inches cake pans.
2. Sift flour, baking soda, cinnamon and salt together; set aside.
3. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
4. Add flour mixture to the egg mixture; blend. Then add pineapple, carrots, coconut, and nuts; stir well.
5. Pour batter into prepared baking dish or pans. Bake about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
6. While cake is baking, prepare Buttermilk Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup; bring to a boil. Lower the heat to simmer and cook 5 minutes, stirring occasionally. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after a couple of minutes of cooking.
7. Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour buttermilk glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.
8. Cool cake completely. Prepare Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add remaining ingredients. Mix till smooth. Frost cooled cake. Chill till frosting is set. Serve chilled.
Title: MAHOGANY Cake
Ingredients:
- 1/2 milk
- 1/2 shortening
- 1/2 sugar
- 1 1/2 eggs
- 3 vanilla
- 1 cake flour
- 2 baking powder
- 2 1/2 baking soda
- 1/4 milk
- 3/4
Instructions:
1. Cook cocoa and 1/2 cup milk together until smooth and thick; cool and set aside.
2. Cream shortening and add sugar slowly, beating well.
3. Add eggs, one at a time, beating well after each addition.
4. Add vanilla.
5. Sift dry ingredients together and add alternately with 3/4 cup milk to creamed mixture.
6. Add chocolate mixture and mix well.
7. Bake in two greased 9 inch pans at 350* for about 20 minutes.
8. Frost and fill as desired.
Title: Lemon Raisin Pie
Ingredients:
- 1 golden raisins
- 1 1/4 lemon zest
- 1 1/2 fresh lemon juice
- 1/2 walnuts
- 2/3 butter
- 1/2 white sugar
- 1/3 brown sugar
- 1/3 cinnamon
- 3/4 salt
- 1/4 eggs
- 3
Instructions:
1. Prepare and LIGHTLY bake a pie shell; cool.
2. In a small bowl soak raisins and lemon zest in the lemon juice for about 10 minutes; add in the nuts.
3. Using an electric mixer, cream butter, both sugars, cinnamon and salt until light and fluffy (about 3-4 minutes).
4. Add in eggs, and beat for about 30 seconds (the mixture will look curdled until it heats up in the oven).
5. Stir in the raisin mixture, and mix with a wooden spoon until combine.
6. Pour the filling into the semi-baked pie shell.
7. Set oven to 350 degrees.
8. Set oven rack to center position, and bake pie for about 35-40 minutes, or until the top is set and light golden and darker golden around the edges (it will feel somewhat spongy to the touch).
9. Cool completely on a wire rack before serving.