lumicero/recipes-ing2inst huggingface dataset:
Title: Hot Fudge Pudding (Diabetic)
Ingredients:
- 1 flour
- 3 sugar substitute
- 1/2 baking soda
- 1/4 salt
- 3 white vinegar
- 2 skim milk
- 1/3 liquid shortening
- 2 brown sugar substitute
- 2 boiling water
- 1 3/4
Instructions:
1. Sift flour, sugar substitute, baking soda and salt into medium bowl.
2. Melt ONE square of the chocolate.
3. Add vinegar, milk, shortening and melted chocolate to the flour mixture.
4. Stir to blend.
5. Pour into well greased 8" square dish.
6. Sprinkle with brown sugar substitute.
7. Add remaining chocolate to the boiling water, heat until the chocolate is melted.
8. Pour chocolate-water mixture over pudding batter.
9. Bake 350°F.
10. 45 minutes.
11. Serve warm.
Title: Sachertorte (Austrian Chocolate Cake)
Ingredients:
- 6 eggs
- 1/2 butter
- 1/2 sugar
- 4 flour
- 1/2 powdered sugar
- 4 butter
- 1 powdered sugar
- 2 cocoa powder
- 1/2
- 1
- 2
Instructions:
1. Preheat oven to 325°F (170°C/Gas mark 3) and grease and line with parchment, or waxed paper, two 8-inch round cake pans.
2. Separate the eggs. Put the whites in one bowl and the yolks in another. Beat the yolks until smooth.
3. Beat the butter and sugar together with a wooden spoon until creamy. Stir in the egg yolks gradually.
4. Break the chocolate into pieces and melt in double boiler over low heat or slowly in microwave (10 seconds, stir, 10 seconds, stir & continue until melted) Stir chocolate into the creamed mixture.
5. Put the egg whites into a large bowl, or mixer fitted with a whip attachment, and whisk until they are firm and form soft peaks when you lift the whisk.
6. Mix the flour into the chocolate mixture. Then one spoonful at a time, fold the egg whites into the cake batter with a metal spoon.
7. Pour the mixture into the cake pans. Smooth the top with the back of your spoon and bake the cakes for 35 minutes.
8. When baked, run a knife around the edge of the cakes to loosen and turn out onto a wire rack to cool.
9. For Filling: Melt the chocolate in a bowl. Mix in powdered sugar and the butter. Use a knife to spread the chocolate paste onto one half of the cake. Then, put the other cake on top.
10. Melt the preserves in a pan over a low heat. Spread it over the top and sides of the cake with a blunt knife.
11. For Icing: Sift the cocoa powder and the powdered sugar into a bowl. Add water, a teaspoon at a time, until it reaches a spreading consistency then spread it all over the cake.
Title: Shortbread
Ingredients:
- 150 plain flour
- 100 salted butter
- 50 caster sugar
Instructions:
1. Heat the oven to 150c/fan 130c/gas 2. Put the flour in a bowl & rub in the butter to make fine crumbs.Stir in sugar.
2. Work the mixture until it forms a ball. Turn out on worksurface and knead briefly until smooth. Work into a round & roll & pat out on a very lightly floured surface to a 18 cm round.carefully lift or slide the dough on to a baking sheet( no need to grease) & flute the edges with your fingers.Mark the circle into eight triangles with a knife, cutting all teh way through. Prick over with a fork.
3. Bake for 30-35 minutes - it should be very pale. While still warm, cut through the markings,then sprinkle with sugar.
Title: Christmas Tree Cupcakes
Ingredients:
- 1
- 2
- 1/8
- 1
Instructions:
1. Make or buy a dozen cupcakes.
2. Ice them with white frosting.
3. Mix the green food coloring into the other tub of frosting to make green frosting.
4. Cover 12 ice cream cones with green frosting completely.
5. Place a frosting green ice cream cone upside down on the top of each white frosted cupcake.
6. Decorate each cone with candies and sprinkles to look like Christmas trees.
7. Enjoy!
Title: Papaya Frappe
Ingredients:
- 1 papaya nectar
- 1 frozen limeade concentrate
- 3 dark rum
- 1/4 light rum
- papaya
Instructions:
1. Put all into a blender.
2. Add crushed ice to the five cup line.
3. Whip and serve immediately.
Title: Strawberry Cream Pie
Ingredients:
- 1 strawberry
- 3 1/2 vanilla flavor instant pudding and pie filling mix
- 1 sour cream
- 1/4 milk
- 2 lemon rind
- 16 graham cracker pie crust
- 1
Instructions:
1. Hull the strawberries, setting 1-3 especially pretty un-hulled ones aside for garnish.
2. Combine the pie filling mix, sour cream, milk, rind, and 2 Cups of the whipped topping in a large bowl. Beat with a wire whisk until well blended.
3. Spoon the filling mix into the pie shell and arrange the strawberries, tops down, in the pie filling, gently pressing down until they just touch the pie crust. If your berries are extremely large you can cut them into narrower pieces to make them fit.
4. If you want your pie to set quickly, freeze for 1 hour then before serving top with the remaining whipped topping and garnish with the reserved berries. If it will be a few hours before serving, spread the whipped topping over the pie and garnish with the reserved strawberries, then chill at least 3 hours.
Title: Coconut Cake Pops
Ingredients:
- 1/2 sweetened flaked coconut
- 1 egg
- 2 milk
- 1
- 1/4
- 1
Instructions:
1. In food processor, process coconut until it resembles fine crumbs.
2. Combine all ingredients. Beat for 2 minutes.
3. Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Title: Grandma Ruth's Strawberry Cake, Icing Recipe Follows...
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 milk
- 1 eggs
- 1/2 strawberries
- 4 coconut
- 1 pecans
- 1 walnuts
- 1
Instructions:
1. Sift together cake mix and Jell-O.
2. Add the oil and milk mix well.
3. Add the eggs one at a time beating well.
4. Stir in the Strawberries, Coconut, and the Pecans.
5. Pour into a 13 x 9 pan. Bake at 350 degrees for 40 to 50 minutes. Pour frosting over the cake while still hot. Let cool, slice and eat! YUM!
Title: Amaretto-Almond Sauce
Ingredients:
- 3 sugar
- 2 cornstarch
- 1/2 water
- 3 amaretto liqueur
- 1/2 lemon juice
- 2
- 1/4
Instructions:
1. Combine sugar and cornstarch in a small saucepan; stir in water. Place over medium heat; bring to a boil, stirring constantly. Cook 2 minutes of until thickened, stirring constantly.
2. Stir in amaretto and lemon juice; heat just until mixture comes to a boil. Remove from heat; stir in almonds and extract. Serve warm or chilled.
Title: Guiltless Pumpkin Mousse
Ingredients:
- 1 solid pack pumpkin
- 1 fat-free sugar-free instant vanilla pudding mix
- 1
Instructions:
1. Mix pumpin and pudding together.
2. Fold in whipped topping.
3. Add spice to taste.
4. chill.
Title: Nannys Pineapple Cake Filling
Ingredients:
- 1 crushed pineapple
- 3/4 sugar
- 1 cornstarch
- 1 1/2
Instructions:
1. Mix all well.
2. Cook until slightly thickened.
3. If to thick add a little water.
Title: Icelandic Pepper Cookies
Ingredients:
- 1 1/4 butter
- 1 1/4 white sugar
- 3/4 light corn syrup
- 2 eggs
- 3 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 2 ground cinnamon
- 2 ground cloves
- 1 ground ginger
- 1/4 ground black pepper
Instructions:
1. In a large bowl, cream butter and sugar. Stir in corn syrup and eggs; cream well. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. Add dry ingredients to the butter mixture, and mix until smooth. Refrigerate dough over night.
2. Preheat oven to 350ºF (175ºC).
3. Roll out dough to 1/4 inch thickness. Cut out cookies with a 2-inch round cookie cutter. Place at least 1 inch apart on cookie sheet and bake for 8 to 10 minutes in preheated oven.
Title: Summer Cherries Jubilee
Ingredients:
- 1 1/2 sweet cherries
- 1/2 dry red wine
- 1/4 Amaretto
- 1 fresh lemon juice
- 2
Instructions:
1. Combine first 3 ingredients in a small saucepan, and bring to a boil.
2. Reduce heat, and simmer 5 minutes, stirring frequently.
3. Stir in liqueur and lemon juice. Serve warm over yogurt.
Title: Easy Red Velvet Cake
Ingredients:
- 1 eggs
- 3 margarine
- 8 buttermilk
- 1
- 2
- 4
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients in large mixing bowl.
3. Beat until well blended-- about 3 minutes.
4. Pour batter evenly into two greased and floured 8 or 9 inch round pans.
5. Bake at 350 for 30 minutes.
6. Let cool in pan for 10 minutes.
7. Turn from pan and let cool completely.
8. Frost with cream cheese icing.
Title: Fresh Upside Pineapple Cake
Ingredients:
- 1 2/3 all-purpose flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 fresh pineapple
- 3/4 unsalted butter
- 1/2 light brown sugar
- 2/3 granulated sugar
- 1 pure vanilla extract
- 2 eggs
- 2/3 buttermilk
Instructions:
1. Put oven rack in middle position and preheat oven to 350°F.
2. Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into 1/4-inch-thick wedges.
3. Butter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using 1/2 stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.
4. Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
5. Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.
Title: Heavenly Brownies
Ingredients:
- 3/4 flour
- 1/4 baking soda
- 1/4 kosher salt
- 1/3 unsalted butter
- 1 1/4 sugar
- 2 water
- 12 chocolate chips
- 1 vanilla
- 2 eggs
- 1/2
Instructions:
1. Combine flour, baking soda and salt in a small bowl and set aside.
2. In a saucepan, bring butter, sugar and water just to a boil.
3. Remove from heat and add 6 oz. of chocolate chip morsels and vanilla.
4. Stir until smooth.
5. Place chocolate mixture into a mixing bowl. Add eggs one at a time and beat well after each egg.
6. Blend in flour mixture.
7. Stir in remaining chocolate chip morsels and the chopped almonds.
8. Spread into a 9" square baking pan, and bake for 30 minutes in a 325 degree oven.
9. Cool and cut into squares.
Title: Scrumptious Chocolate Chip Cookies
Ingredients:
- 1 1/3 butter
- 1 margarine
- 1 sugar
- 2 brown sugar
- 4 eggs
- 3 1/2 vanilla
- 1 flour
- 1 baking soda
- 2 1/2 baking powder
- chocolate chips
Instructions:
1. cream together.
2. Set oven to 350 degrees. Cream together margarine and sugars. Mix in eggs and vanilla (2 tsp). In a separate bowl, stir together dry ingredients and add to cream mixture. Stir until ready. Add 2 tsp of vanilla. Add chocolate chips. Bake on greased cookie sheet for 9-11 minutes. After baked, let cookies sit for 10 minutes.
Title: Cornmeal Pie Crust
Ingredients:
- 1/2 cornmeal
- 1/2 flour
- 1 salt
- 2 shortening
- 1 egg
- 1/4 cold water
Instructions:
1. Combine cornmeal, flour and 1 tsp salt in a bowl.
2. Cut in shortening.
3. In a separate bowl, beat together egg and 1/4 cup water.
4. Add to cornmeal mixture.
5. Press into 9 inch pie plate to form crust.
6. Use in place of regular pie crust.
Title: Charlie's Revenge Chocolate Surprise Dessert
Ingredients:
- 1 eggs
- 3 water
- 1 1/3 cherry pie filling
- 1/2 chocolate pudding mix
- 1 milk
- 16 Baileys Irish Cream
- 1
- 1 3/4
- 1/4
Instructions:
1. CAKE.
2. Make cake according to instructions or use your own chocolate fudge cake recipe.
3. Mix 3 eggs, oil, and water with cake mix on medium speed until all the lumps are gone. Pour into a 9 x 13 cake pan and cook according to directions 35-40 minutes.
4. Note- (some cake mixes call for different amounts in ingredients, please make according to directions or use your own cake recipe).
5. Let cool at least 1 hour.
6. REVENGE:
7. Make pudding with 1 3/4 c milk.
8. With a spoon or spatula fold in 1/2 of tub or 4 oz of whip cream.
9. Add Baileys Irish Cream (or Kahlua) folding in, chill in fridge.
10. Break up cake into chunks and put 1 layer (approximately 1/3 cake)in decorator bowl, preferable see through (I used an antique pink glass bowl).
11. Gently spread 1/2 tub or 4 oz of whip cream.
12. Pour 1/2 can or 8 oz cherry pie filling on top (will not cover whole bowl).
13. Pour in 1/2 of pudding Baileys mix, spread over top gently.
14. Repeat layers 10 - 13 (save 3 cherries).
15. Dollop whip creams mounds in decorator style.
16. Place 3 cherries in middle.
17. Dust with cocoa or sprinkles or chocolate slivers.
18. The theme here is chocolate LOL!
19. Chill for 2 hours before dinner (can be chilled for the day or overnight).
20. ****** Times are approximate as each oven cooks different.
21. Cooking time does not include chill time after completion.
Title: Crusty Peach Cobbler
Ingredients:
- 8 sugar
- 2 all-purpose flour
- 2 -4 ground nutmeg
- 1/2 vanilla extract
- 1 butter
- 1/3 vanilla ice cream
- 1
Instructions:
1. Combine first 4 ingredients in a Dutch oven; set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low, and cook 10 minutes or until tender. Remove from heat, add vanilla and butter, stir until butter melts.
2. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; cut into an 8-inch square. Spoon half of peaches into a lightly buttered 8-inch square pan; top with pastry square.Bake at 475F for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.
3. Roll remaining pastry to 1/8-inch thickness, and cut into 1-inch strips;arrange in lattice design over peaches. Bake an additional 15 to 18 minutes or until browned. Spoon into serving bowls, and top each with a scoop of ice cream.
Title: Roshky (Slovak Cookies)
Ingredients:
- 1/2 butter
- 1/2 cream cheese
- 2 1/2 cake flour
- 1/2 walnuts
- 1/2 sugar
- milk
- confectioners' sugar
Instructions:
1. Cream together thoroughly the butter and cream cheese.
2. Blend in the flour.
3. If mixture is sticky add a little more flour until the dough is easy to handle.
4. Divide dough into four equal balls; flatten, then wrap each in waxed paper and chill thoroughly.
5. To make filling, mix together walnuts and sugar, adding enough milk or beaten egg white to make a paste-like mixture.
6. One at a time, roll out each chilled piece of dough (use confectioner's sugar for rolling as you would use flour in making pastry), until a little thinner than pie dough.
7. Cut into 2-inch squares.
8. Put 1/2 teaspoon filling in the middle of each square.
9. Roll up. Seal ends. (Mrs. Mikosz does not say if you are to roll them end-to-end like a log or corner-to-corner. I remember seeing many corner-to-corner cookies so will try both and see how they turn out - please let me know what you do too).
10. With a fork, dipped in confectioner's sugar, shape into cresents.
11. Bake in a preheated 375F oven, on ungreased cookie sheets, for 20 minutes, or until golden. (dharmabean shared that 15 minutes was enough in her oven - see her review).
12. Cool on rack.
13. Sift confectioner's sugar over the tops.
Title: Carrot Cake's Creamy Fudge
Ingredients:
- 4 sugar
- 1 1/3 evaporated milk
- 1 butter
- 2 chocolate chips
- 1 marshmallow creme
- 1 vanilla
Instructions:
1. Heat sugar, butter, and milk until candy thermometer reads 'soft ball' or 240F.
2. Remove from heat and add chocolate chips, marshmallow creme and vanilla. Stir until chocolate chips melted. Pour into 9-13 pan and place in fridge. Serve when hard.
Title: Peaches and Cream With Raspberries
Ingredients:
- 2 light brown sugar
- 1/4 ground cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1/8 water
- 1/2 raspberries
- 3
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Arrange peaches, cut sides up, in a single layer, in an 8 x 11 inch baking dish.
3. Sprinkle with sugar, cinnamon, nutmeg, and salt; add water, then cover tightly with aluminum foil.
4. Bake for 30 minutes, remove foil and bake an additional 10 minutes or until the liquid in the dish is syrupy.
5. Let cool 15 minutes, then transfer peaches and syrup to a blender and process until smooth; add 2 tablespoons of the liqueur and blend (taste and add remaining liqueur if needed).
6. Divide frozen yogurt equally among serving bowls.
7. Top each with 1/4 cup of the sauce, and top with raspberries; serve immediately.
8. NOTE: To easily peel the peaches, blanch for 30 to 60 seconds in boiling water, rinse with cold water and skins will peel off easily.
Title: Mocha Cookies
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1/4 brown sugar
- 1 egg
- 1 1/2 flour
- 2 instant coffee
- 1 baking powder
- 1/2 salt
- 1/2 cinnamon
- 2 vanilla
- 1 walnuts
- 12
Instructions:
1. Preheat oven to 350.
2. Cream butter.
3. Add both sugars and beat well.
4. Add egg and mix well.
5. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts.
6. Mix well.
7. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours).
8. Remove dough from refrigerator.
9. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet.
10. Bake 12-15 minutes.
11. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie.
12. When chocolate has softened, spread over top and sprinkle with balance of walnuts.
13. Remove to wire rack and cool.
Title: Chocolate Salty Balls (Levain Double Choc. Coconut-Walnut Cookie
Ingredients:
- 8 unsalted butter
- 10 granulated sugar
- 2 eggs
- 2 all-purpose flour
- 10 salt
- 1/4 baking powder
- 1/4 walnut pieces
- 6 1/2 unsweetened dried shredded coconut
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. In bowl of electric mixer fitted with paddle, cream together butter and sugar until well-blended and fluffy.
3. Add eggs and beat until well-incorporated, then beat in cocoa powder.
4. Mix in flour, salt, and baking powder until just combined.
5. Gently stir in remaining ingredients by hand to ensure even distribution of ingredients.
6. Transfer dough to clean work surface. Divide into 12-14 equal portions and place each on sheet pan lined with parchment paper. Bake in oven 12 minutes, taking care not to overbake. Let cool on rack and store in airtight container.
Title: Coca-Cola Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 salt
- 2 baking soda
- 1 margarine
- 1 buttermilk
- 1 miniature marshmallows
- 1/2 eggs
- 1 1/2 margarine
- 2 confectioners' sugar
- 1/2 vanilla
- 6
- 1
Instructions:
1. Combine flour, sugar, salt, cocoa and baking soda.
2. In small saucepan, bring butter and Coca-cola to a boil.
3. Add dry ingredients to mixture and then add buttermilk, eggs, and marshmallows.
4. (batter will be thin). Bake in 9x12 inch baking pan at 350 degrees for about 45 to 60 minutes or until tooth pick comes out clean.
5. Topping for coca-cola cake: Combine butter cocoa and coke in a small saucepan and bring to a boil.
6. Pour over sugar and mix well.
7. Add nuts an vanilla.
8. Pour over cake while still hot.
Title: Butterscotch Crescents
Ingredients:
- 1/2 sweetened flaked coconut
- 1/4 powdered sugar
- 2
- 1
Instructions:
1. Heat oven to 375°F Stir together butterscotch chips, coconut and nuts in small bowl.
2. Unroll dough to form 8 triangles.
3. Lightly sprinkle 1 heaping tablespoon butterscotch mixture on top of each; gently press into dough.
4. Starting at shortest side of triangle, roll dough to opposite point.
5. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.
6. Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm.
Title: Pralines & Cream Dream
Ingredients:
- 1 light brown sugar
- 1/4 light corn syrup
- 1/2 half-and-half
- 2 butter
- 1 pecans
- 1/2 vanilla
- 1 vanilla ice cream
Instructions:
1. In a small saucepan, combine brown sugar, corn syrup, and half-and-half.
2. Place over medium heat and cook for 7-8 minutes.
3. Stir in butter, pecans, and vanilla.
4. Remove and cool completely.
5. To serve, spoon alternate layers of ice cream and pralines sauce in a wine glass or parfait glass.
Title: Chocolate Ganache
Ingredients:
- 8 dark chocolate
- 1/2
Instructions:
1. Break the chocolate into small pieces and place in a saucepan.Mix in the double cream.
2. Over a very low heat and stirring constantly to prevent the chocolate from scorching,work the mixture until all the chocolate has melted and you have a smooth creamy mixture(stir gently - do not beat).
3. Turn up the heat and keep stirring until boiling point has just been reached.Remove from the heat.
4. cool, stirring once in a while,until the mixture begins to thicken and set.
5. At this stage, the mixture can be stored in a refrigerator until required(1-2 days),.
6. if it's not to be used immediately.
7. Put the mixture into the bowl of an electric mixer.Add your favourite liqueur at.
8. this stage (if using).
9. Mix at high speed using a whisk until the mixture doubles in volume.It will lighten in.
10. colour and become fluffy in appearance after.
11. approximately 5 minutes(don't try it with a handwhisk unless you're Superman).
12. Use immediately before it becomes hard and.
13. unspreadable to fill and decorate the outside of cakes and tortes.
Title: Risotto Al Cioccolato (Chocolate Risotto)
Ingredients:
- 2 unsalted butter
- 1 risotto rice
- 1 vanilla bean
- 2 rum
- 2 water
- 1 heavy cream
- 1/2 granulated sugar
- 1/2 orange zest
- 1 lemon zest
- 1 dark chocolate
- 8
Instructions:
1. Melt the butter in a saucepan over very high heat. Add the rice. Stir continuously until the rice is very hot (do not allow rice to brown). Add the vanilla bean, rum and water to the pan, and cook until nearly all of the liquid is evaporated.
2. Add the milk gradually in small amounts, stirring in between additions until the milk is absorbed. It should take about 15 to 18 minutes of stirring to add all the milk and cook the rice.
3. Once the rice is cooked and all the milk is absorbed, remove the pan from the heat. Add the cream, sugar, orange and lemon zests, and chocolate. Stir well to mix everything and distribute the melted chocolate. Serve immediately.
Title: Chewy Molasses Squares
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 baking soda
- 1/4 coarse salt
- 1/3 unsalted butter
- 3/4 granulated sugar
- 1 unsulphured molasses
- 4 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Lightly coat an 8-inch square baking dish with cooking spray. Ina small bowl, whisk together flour, baking soda, & salt. In a large bowl, using an electric mixer, beat butter & granulated sugar on med-high until pale & fluffy. 4 minutes. With mixer on medium, add molasses & egg whites & beat until combined. With mixer on low, add flour mixture & beat until combined.
2. Transfer batter to dish & smooth top. Bake until a toothpick inserted in center of cake comes out clean. 40-45 minutes. Let cool completely in dish on a wire rack. Invert cake onto a cutting board & cut into 1 1/2-inch squares. (Store uncoated squares in an air-tight container at room temperature, up to 3 days). To serve, toss in confectioner's sugar to coat.
Title: Easy and Tasty Granny Smith Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 granny smith apples
- 1 1/3 sugar
- 2 cinnamon
- 2 heavy whipping cream
- 2
- 1
Instructions:
1. Prepare yellow cake mix according to directions, including greasing your cake pan.
2. Pour into pan.
3. Peel and chop apples.
4. Toss apples in sugar/cinnamon mixture until coated.
5. Drop apples into cake mixture.
6. Pour heavy whipping cream over cake mixture.
7. Bake according to directions on cake mix box.
8. Serve with whipped cream and or ice cream.
Title: Pineapple Casserole
Ingredients:
- 1/4 butter
- 3/4 margarine
- 4 sugar
- 1 eggs
- 5 pineapple
Instructions:
1. Cream butter and sugar.
2. Add eggs.
3. Fold in crushed pineapple and bread.
4. Bake in buttered bread pan at 350 degrees for 40-60 minutes.
Title: Apple Oatmeal Pudding in the Crock Pot
Ingredients:
- 3 apples
- 3 eggs
- 1/2 whole wheat pastry flour
- 3/4 oats
- 1/3 non-fat powdered milk
- 1 Splenda sugar substitute
- 1 1/2 pumpkin pie spice
- 1/4 salt
- 2 baking powder
- 1 1/2 vanilla
Instructions:
1. Spray your slow cooker with cooking spray.
2. Add the cut up apples.
3. Add the rest of the ingredients.
4. Mix well.
5. It will look like it could not possibly be enough liquid when you first start mixing. But stick with it, it will work!
6. Cover and cook on low for 4 hours.
7. Serve hot or cold.