lumicero/recipes-ing2inst huggingface dataset:
Title: Philadelphia Jewish Apple Cake
Ingredients:
- 6 apples
- 1 sugar
- 4 cinnamon
- 3 flour
- 1 baking powder
- 1/2 salt
- 4 eggs
- 1 1/2 sugar
- 1/2 light brown sugar
- 1 vanilla
- 1/2 walnuts
- 2 1/2 pecans
- 1
Instructions:
1. Mix apple slices with cinnamon and 1 cup sugar; set aside.
2. Combine dry ingredients in a medium bowl; set aside.
3. Beat eggs with 1 1/2 cups sugar and light brown sugar.
4. Alternately add the dry ingredients and the oil to the wet ingredients, then add the orange juice and lastly the vanilla and beat for 1 minute.
5. Pour 1/3rd of the batter into a greased and floured tube pan.
6. Layer 1/3rd of the apple slices and nuts over the batter.
7. Repeat with layer of batter, then apples and nuts, then batter, then final layer of apples and nuts.
8. Drizzle the cake with a bit of the remaining cinnamon-sugar "syrup" from the apple bowl.
9. Bake at 350 degrees for 1 1/4 hours or until tester comes out clean.
10. Allow cake to cool in pan on wire rack for 20-25 minutes, then turn cake out onto wire rack to cool completely.
Title: Lemon Tray Bake
Ingredients:
- 6 plain flour
- 2 baking powder
- 6 butter
- 6 caster sugar
- 3 eggs
- 4 lemon
- 12 butter
- icing sugar
- lemon
Instructions:
1. Grease and line the small roasting tin (or 13" x 11" baking tin) with bake-o-glide.
2. Mix the flour and baking powder together and set aside.
3. Beat the butter and sugar together until light and fluffy.
4. Beat the eggs into the butter and sugar mixture.
5. Add the juice and grated rind of one lemon.
6. Sift the flour/baking powder mixture into the wet ingredients and fold in gently.
7. Spoon the mixture into the prepared tin and gently smooth the top.
8. For the AGA - hang the tin on the bottom set of runners in the roasting oven and put the cold plain shelf in on the second set of runners from the top. Bake for 25 to 30 mins or until cooked.
9. In a normal oven bake at the temperature and time you would normally use for a sponge cake. When I had a gas oven it was gas mark 6 for 20- 25 minutes. I've never had an electric oven, sorry.
10. Leave in the tin for ten minutes after taking out of the oven. Then take out of the tin and leave to cook completely on a wire rack.
11. For the icing - beat the butter until creamy then add the icing sugar a tablespoon at a time.
12. When all the sugar is incorporated add the lemon rind and juice and beat well.
13. Spread the icing over the cake.
14. Eat!
Title: Grandma Chrs Jelly Roll
Ingredients:
- 4 eggs
- 1 sugar
- 4 cold water
- 1 flour
- 1/2 salt
- 1 baking powder
- 1 vanilla
- 1 -3 confectioners' sugar
Instructions:
1. beat yolks.
2. Add sugar and water mix well
3. Add flour, salt, baking powder and extract mix well.
4. Beat egg whites until stiff enough to stand in peaks.
5. Then fold into the rest.
6. Preheat oven to 375°F
7. Grease large baking sheet/jellyroll sheet.
8. Bake until sponge is golden and springs to the touch.
9. Turn out on cloth dusted with Confectioners sugar.
10. Using the cloth as an aid, roll up the cake. Let cool. Unroll and Spread with jelly and reroll and trim the ends.
11. Place on platter.
Title: Apple Apricot Tartlets
Ingredients:
- 180 butter
- 250 white bread flour
- 1 stone ground white cake flour
- 1 salt
- 200 -250 lemon juice
- 3 golden delicious apples
- 2 butter
- 1 sugar
- 4 lemon, rind of
- 1
- 250
Instructions:
1. To make pastry, dice butter coarsely.
2. Sift flour and salt into a bowl.
3. Add butter with lemon juice and water.
4. Mix lightly with round bladed knife to make a soft dough, incorporating bits of butter.
5. Turn on to floured surface, knead and roll lightly into a thick strip 30x 10cm, keeping edges straight.
6. Fold up bottom third of pastry, dust off excess flour.
7. Fold down top third of pastry and dust.
8. Turn so that top fold is towards left side, Seal edges lightly and reroll and refold four times in all, giving pastry a half turn each time and chill between rolling if pastry becomes too sticky.
9. (Always roll in one direction and never over the edges of your dough.) Wrap and chill or freeze until ready to use.
10. To prepare filling, peel, core and quarter apples.
11. Slice quarters into thin crescents 4mm thick.
12. Divide puff pastry into six equal parts and roll out each piece to a thickness of one centimetre.
13. With a small saucer, cut out pastry discs 11cm in diameter and place on a baking sheet.
14. With a biscuit cutter 10cm in diameter, press lightly on each round to make an incision on each, about 1 mm deep.
15. This incision allows the edge to rise and form a border around the apples.
16. Overlap thinly sliced apples in the inner circle to form a pretty pattern.
17. Dot each tartlet with small pieces of butter and sprinkle with sugar and 2-3 lemon peel slivers.
18. Cool in refrigerator for 30 minutes, then bake at 200 C for 15-20 minutes.
19. When tartlets are well baked, place under the grill for a few minutes to brown apples and paint immediately with hot apricot jam.
Title: Pineapple Bundt Cake
Ingredients:
- 1 unsalted butter
- 2 sugar
- 5 eggs
- 2 all-purpose flour
- 1/2 kosher salt
- 1 vanilla extract
- 1 sugar
- 1 crushed pineapple
- 2 powdered sugar
Instructions:
1. Cake--preheat the oven to 350°.
2. Grease a 10-cup Bundt pan.
3. Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups sugar on med-high speed until light and fluffy, about 3 minutes.
4. Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated.
5. Add the flour and salt and mix on med-low speed just until incorporated.
6. Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and vanilla into the batter.
7. Spoon the batter into the prepared pan.
8. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
9. Syrup--in a large saucepan set on med-high heat, stir together the 1 cup sugar and reserved pineapple syrup; bring to a boil.
10. Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes.
11. Remove from heat and stir in the 2 tablespoons reserved pineapple; set aside.
12. To finish--cool the cake in the pan for about 10 minutes.
13. Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom.
14. Pour the pineapple syrup evenly over the cake.
15. Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate.
16. Dust with powdered sugar.
17. Serve warm or at room temperature.
Title: Snickers Cake
Ingredients:
- 1 sweetened condensed milk
- 1 chocolate chips
- 1 heavy whipping cream
- 1/2 powdered sugar
- 2 vanilla
- 1/2 peanuts
- 1
- 3
- 1/3
Instructions:
1. Bake cake in a 9x13-inch pan according to direction on the package.
2. While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.
3. In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.
Title: Toffee Almond Shortbread Bites
Ingredients:
- 1 1/4 all-purpose flour
- 3 brown sugar
- 1/2 butter
- 2
Instructions:
1. Preheat oven to 325 degree F.
2. In a medium mixing bowl, combine flour and brown sugar.
3. Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling.
4. Stir in almonds and toffee pieces. Form the mixture into a ball and knead gently until smooth.
5. On a lightly floured surface, roll dough to a 1/4-inch thickness.
6. Cut dough using a 1-1/4- to 1-1/2-inch scalloped or round cutter.
7. Reroll dough as needed.
8. Place rounds 1 inch apart on an ungreased cookie sheet.
9. Sprinkle with coarse sugar.
10. Bake in preheated oven for 10 to 12 minutes or until bottoms just start to brown and edges are firm.
11. Transfer cookies to a wire rack and let cool.
Title: Quick Yellow Cake
Ingredients:
- 2 flour
- 1 1/3 sugar
- 3 baking powder
- 1 salt
- 1/2 shortening
- 1 milk
- 2 vanilla
- 2 eggs
Instructions:
1. Heat oven to 350*.
2. Mix dry ingredients in lg bowl.
3. Add shortening, milk and vanilla.
4. Beat on med for 2 minutes.
5. Add eggs and beat for 30 seconds more.
6. Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean.
Title: Super Simple Pancakes
Ingredients:
- 1 all-purpose flour
- 2 white sugar
- 2 baking powder
- 1 salt
- 1 egg
- 1 milk
- 2
Instructions:
1. Mix together your dry ingredients. Make a well in the center, and pour in egg, milk and oil. Mix until well combined.
2. Oil a frying pan and heat it over medium high heat. Pour about 1/4 cup of batter onto the pan. Pancakes are ready, when the both sides are brown.
Title: Coconut Cake with Chocolate Sauce
Ingredients:
- 3/4 cake flour
- 1/2 sugar
- 1 baking powder
- 1/4 eggs
- 2 cream of tartar
- 4 milk
- 1 vanilla bean
- 1 1/2 sugar
- 1 sugar
- 1/3 all-purpose flour
- 2 coconut
- 2 milk
- 4 milk
- 1 1/4 butter
- 1 sugar
- 1 coconut
- 2
- 11
- 1/2
- 1
- 2
- 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter a 9 inch springform pan.
3. In a small bowl, stir together the cake flour, sugar and baking powder.
4. In a bowl, whisk together the oil, whole eggs and ¼ cup of water and stir in the flour mixture into the oil mixture until the batter is smooth.
5. Beat the egg whites with the cream of tartar until they hold stiff peaks.
6. Stir ¼ of the whites into the batter to lighten and then fold in the remaining whites.
7. Pour batter into prepared pan and bake in the middle of the preheated oven for 20-30 minutes, or until a tester comes out clean.
8. Remove cake and let cool.
9. For pastry cream: Scald the milk with the vanilla bean.
10. Scrape the seeds into the milk and discard bean (or rinse it, let it dry and <U+0091>plant<U+0092> it into a sealed jar of sugar. In time you<U+0092>ll have sugar with a vanilla fragrance.) In a bowl, whisk together 1/3 cup of sugar, flour and egg yolks.
11. Whisk the hot milk into the yolk mixture, a little at a time, and whisk for 1 minute.
12. Pour into the pan and bring custard to the boil, whisking constantly, for 1-2 minutes, o until it is thickened.
13. Let cool, uncovered, and chill it, placing a piece of plastic wrap directly on the surface of the hot custard to prevent a skin from forming.
14. Beat the cream with the remaining 2 tblsps sugar until it holds stiff peaks.
15. Fold 1 cup of the whipped cream into the pastry cream, reserving remainder, and fold in 1 cup of coconut into the pastry cream as well.
16. Make chocolate sauce: Simmer the milk with the chocolate, stirring, until the chocolate is melted.
17. Add the cream, butter and sugar and simmer, stirring, until smooth and slightly thickened.
18. Keep sauce warm, covered.
19. Cut cake horizontally into 3 layers with a serrated knife.
20. Spread ½ of pastry cream on top of bottom layer and top with second layer.
21. Spread remaining pastry cream on top of second layer and top with third layer, cut side down.
22. Spread whipped cream on top and side of cake and sprinkle with coconut.
23. Serve with sauce.
Title: Black Forest Sundae
Ingredients:
- 1 maraschino cherries
- 1 vanilla ice cream
- 1/2 maraschino cherry
- 10
Instructions:
1. Line a 5-cup gelatin mold or bowl with aluminum foil.
2. Arrange 12 whole cherries on the bottom of the foil.
3. Chop remaining cherries; fold into softened ice cream.
4. Spoon half of the ice cream mixture into bottom of mold.
5. Spoon fudge topping over ice cream; spread remaining ice cream over the fudge topping.
6. Sprinkle cookie crumbs over top of ice cream; press lightly.
7. Freeze 4 to 6 hours or until firm.
8. Carefully pull foil out of mold and unmold with cookie crumbs on bottom on a chilled plate.
Title: Orange & Date Square
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 3 eggs
- 2 2/3 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 walnuts
- 1/2 dates
- 1/2 orange zest
- 1/2 butter
- 1 half-and-half
- 3 icing sugar
- 1
- 1 1/2
Instructions:
1. Cream butter and sugar, add eggs one at a time and mix smooth.
2. Add Baking Powder, Baking Soda, salt and Graham crumbs.
3. Add nuts and dates.
4. Add orange juice and zest and mix well.
5. Bake in a 9x9 greased pan at 350 degree oven 35 to 40 minutes. When cool you may want to ice with orange icing.
6. Orange Icing: In a medium bowl mix butter, cream and orange juice.
7. Add in icing sugar, adding more if needed to make for desired consistency.
Title: Copycat Dunkin' Donuts Chocolate Glazed Donuts
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/4 baking powder
- 2 salt
- 1 eggs
- 4 granulated sugar
- 1 1/2 butter
- 5 buttermilk
- 1/3 milk
- 6 confectioners' sugar
- 1 vanilla
- 5 salt
- 2
- 1/16
Instructions:
1. Doughnuts:
2. In large bowl whisk together the flour, cocoa powder, baking powder, and salt. Using an electric mixer fitted with a paddle attachment beat eggs until light in color and well combined, about a minute, add the sugar, butter, and buttermilk and beat until smooth. Add the egg mixture to the flour mixture and mix until just combined, do not overmix.
3. Add the flour mixture and continue to mix just until dough comes together.
4. Lightly flour a work surface and roll dough to 1/2-inch thick. Using a flour dipped 3-inch round cutter, cut out doughnuts. Use a flour dipped 1/2-inch round cutter to cut centers. (reserve centers for doughnut holes) Transfer cut doughnuts to a flour-dusted baking sheet.
5. Top a cooling rack with a layer of paper towels, and place over a rimmed sheet tray. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375°F Add doughnuts to the oil, being careful not to overcrowd, fry until doughnuts float to the surface of the oil, then continue to fry until golden about two minutes more. Turn doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels.
6. Glaze:
7. In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.
Title: Cheesecake Cupcakes
Ingredients:
- 2 cream cheese
- 1/4 sugar
- 1 egg
- 1/8 salt
- 1/2 chocolate chips
- 1/2 flour
- 1 1/2 baking soda
- 1 salt
- 1/2 sugar
- 1/2 egg
- 1/3 vanilla extract
- 1 water
- 1 confectioners' sugar
- 1
Instructions:
1. Filling: In a medium bowl combine cream cheese, sugar, egg and salt; beat until creamy.
2. Stir in the 1/2 cup of chocolate chips and then set aside.
3. Cake: Preheat oven to 350°F.
4. Melt over hot water (not boiling) water the remaining 1/2 cup of chocolate chips and stir until smooth.
5. Remove from heat and set aside.
6. In a small bowl combine the flour, baking soda, and salt and set aside.
7. In a large bowl combine the sugar, vegetable oil, egg, and vanilla; beat well.
8. Stir in melted morsels.
9. Gradually beat in the flour mixture from the small bowl with water.
10. Spoon 1/2 of the batter into 16 cupcake foils. Spoon a tablespoon of filling over the chocolate batter. Spoon the remaining batter on top.
11. Bake at 350°F for 23-25 minutes.
Title: Pinot Noir Cake
Ingredients:
- 250 butter
- 250 flour
- 200 brown sugar
- 4 eggs
- 125 red wine
- 1 cinnamon
- 3 vanilla extract
- 3 baking powder
- 1
Instructions:
1. Beat butter, vanilla extract and sugar until fluffy.
2. Add eggs and continue mixing (for quite a while until batter is very creamy).
3. Mix flour and baking powder.
4. Add red wine and flour alternately to dough.
5. Add cinnamon, cocoa and chocolate chips.
6. Bake at 175°C for about 60 minutes.
Title: Sacher Torte (Healthier Version)
Ingredients:
- 3 hot water
- 1/2 2% buttermilk
- 2 prune baby food
- 6 vanilla extract
- 3/4 chocolate chips
- 1 canola oil
- 1
- 1/3
Instructions:
1. TO MAKE THE CAKE: Preheat the oven to 350^F. Lightly coat two 8" round cake pans with nonstick spray.
2. In a small bowl, combine the apricots, hot water, and rum extract. Set aside to soak for 10 minutes, or until the apircots are very soft.
3. In a large bowl, using an electric mixer set on high speed, beat the ehh whites for 1 minute, or until foamy. Beat in the buttermilk, prunes, and vanilla extract until blended. Add the apricot mixture and the cake mix. Beat on low spead just until moistened. Beat for 2 minutes longer at high speed. Scrape into the prepared pans.
4. Bake for 35 to 40 minutes, or until wooden picks inserted into the center of the cake layers come out clean. Cool on racks for 15 minutes. Invert onto the racks and cool completely.
5. TO MAKE THE FILLING: In a small saucepan, melt the preserves and rum extract over low heat. Set aside.
6. TO MAKE THE GLAZE: In a small microwaveable cup, combine the chocolate chips and oil. Cook in microwave on high for 30 seconds and stir. Repeat just until the chocolate can be stirred into a smooth glaze. (The chips will not melt compeletely in the microwave oven, but they will get shiny and soft enough to stir until smooth.).
7. TO ASSEMBLE THE TORTE: Using a long serrated knife, carefully slice each cake layer in half through the side to make a total of 5 layers. Place 1 layer on a serving plate and spread with one-quarter of the filling. Repeat the layering with the remaining cake and filling. Spread the last of the filling on the top cake layer.
8. Carefully pour the glaze over the center of the cake, directing the glaze evenly over the top and sides. Allow the glaze to harden for 5 minutes. Press the almonds decoratively into the sides of the cake. Slice with a serrated knife and serve.
Title: Pumpkin Pie Bread Pudding
Ingredients:
- 2 half-and-half
- 15 canned pumpkin
- 1 dark brown sugar
- 2 dark brown sugar
- 2 eggs
- 1 1/2 pumpkin pie spice
- 1 1/2 ground cinnamon
- 1 1/2 vanilla extract
- 10 golden raisin
- 1/2 dark brown sugar
- 1 1/4 unsalted butter
- 1/2 heavy cream
- 1/2 salt
- 1
Instructions:
1. Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla in large bowl to blend. Fold in bread cubes. Stir in raisins. Transfer to buttered 11X17 baking dish. Let stand for 15 minutes. Bake in a 325 degree oven for about 40 minutes. Serve with your favorite caramel sauce or make your own with the recipe below.
2. Caramel Sauce: In a heavy saucepan, whisk sugar, salt and butter on medium heat until butter is melted and sugar is dissolved. Whisk in cream and stir until sauce is smooth, about 3 minutes .
Title: Maple Syrup Cake
Ingredients:
- 1/2 sugar
- 1/3 shortening
- 3/4 maple syrup
- 1/2 milk
- 2 1/4 flour
- 3 baking powder
- 3
Instructions:
1. Cream sugar and shortening together.
2. Add the syrup and stir well.
3. Mix together flour and baking powder.
4. Add the milk and flour mix, alternating small amounts of each until all mixed.
5. In a separate bowl, beat egg whites until stiff, then fold into batter.
6. Bake in a greased pan at 350°F for 50 minutes or until a toothpick inserted into the center comes out clean.
Title: Have a Heart Cupcakes (Ww)
Ingredients:
- 1 1/2 whole wheat flour
- 1/4 baking powder
- 1/2 salt
- 1/4 low-fat buttermilk
- 1/2 sugar
- 1 applesauce
- 1 canola oil
- 3 egg
- 1 vanilla
- 1 baking soda
- 1 white vinegar
- 1 confectioners' sugar
- 1/3
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Line 2 mini muffin tins with muffin liners (red ones will looks pretty).
3. In a bowl mix together the flour, cocoa, baking powder and salt.
4. In a small bowl mix together the buttermilk and the food coloring.
5. In a large bowl and using an electric mixer mix together the sugar, applesauce and canola oil. Add the egg and egg white -- beat one minute on medium speed.
6. On low speed alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture, beating until blending before adding additions.
7. In a cup mix together the baking soda and vinegar and let stand until fizzy and then with a rubber spatula fold mixture into the batter.
8. Spoon batter among muffin cups.
9. Bake for 13-15 minutes or until toothpick comes out clean.
10. Cool in pans on racks for 5 minutes and then remove from pan and let cool completely.
11. Serve sprinkled with the confectioners sugar -- but for a special Valentine touch -- cut one inch paper heart and place heart on cupcake before sprinkling with the confectioners sugar; remove paper heart from cupcake and serve to your special Valentines!
Title: Orange Spice Peaches
Ingredients:
- 30 whole cloves
- 1 cinnamon sticks
- 6 whole allspice
- 10 vinegar
- 1/3 sugar
- 1/2 orange
- 1
Instructions:
1. Drain peaches reserving 1/2 cup syrup.
2. Put spices in cheesecloth and tie shut.
3. in sauce pan, combine reserved peach syrup, vinegar, sugar, orange slices, peaches and spice bag.
4. heat to boiling. simmer uncovered about 5 minutes.
5. remove spice bag. serve peach halves over sliced oranges.
Title: Picnic Cake
Ingredients:
- 1/2 butter
- 1 1/4 margarine
- 1/4 sugar
- 1 vanilla
- 2 eggs
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 milk
- 1/4 butter
- 1/4 margarine
- 1 vanilla
- 2 1/2 icing sugar
- 1/4 milk
Instructions:
1. To make cake: Cream butter and sugar.
2. Add peanut butter, vanilla and eggs; beat well.
3. Blend together flour, baking powder and salt.
4. Add to creamed mixture alternately with milk, mixing well after each addition.
5. Pour batter into a greased 13" x 9" baking pan.
6. Bake at 350 degrees F for 30 to 35 minutes.
7. Cool; leave cake in pan.
8. When cold, spread with Peanut Butter Frosting and if desired, drizzle raspberry jam over the top.
9. To make the frosting: Cream butter, peanut butter and vanilla.
10. Add sugar alternately with milk, beating until light and fluffy.
11. Use additional milk if needed.
Title: Island Cookies
Ingredients:
- 2 1/4 flour
- 1 baking powder
- 3/4 salt
- 1/3 butter
- 1/2 margarine
- 1 peanut butter
- 1 sugar
- 1 egg
- crushed pineapple
Instructions:
1. Sift together flour, baking powder and salt.
2. Cream butter or margarine and peanut butter with the sugar until light and fluffy.
3. Add egg and pineapple.
4. Stir in flour mixture.
5. Form into oblongs, using one heaped tsp.
6. to each cookie.
7. Bake in a 375 degree oven for about 10 minutes.
Title: Dave's Delicious Apple Cake
Ingredients:
- 1 1/2 sugar
- 2 1/4 flour
- 3/8 salt
- 3/4 baking powder
- 1 1/2 baking soda
- 3/4 margarine
- 3/4 butter
- 2 milk
- 3/4 apples
- 3 brown sugar
- 3 butter
- 3 flour
- 1/2 cinnamon
Instructions:
1. Mix the first 5 ingredient.
2. Add the margarine and milk.
3. Stir by hand or on low speed of mixmaster.
4. Fold in the apples.
5. Put the mixture into a 9 by 13 inch baking pan that has been buttered and floured.
6. Mix the remaining ingredients and sprinkle over the top of the batter.
7. Bake at 350 degrees for 45 minutes.
8. Serve with whipped cream or ice cre.