lumicero/recipes-ing2inst huggingface dataset:
Title: Ooey Gooey Cookies
Ingredients:
- 1 cream cheese
- 8 butter
- 1/2 egg
- 1 vanilla
- 1
Instructions:
1. Mix all ingredients together.
2. Chill mixture for 1 hour.
3. Preheat oven to 350 degrees.
4. Roll dough into 1 inch balls and roll in powdered sugar.
5. Bake on greased cookie sheet (spaced 2 inches apart) for 10-15 minutes until light golden.
6. Cool on wire rack.
7. Enjoy.
Title: Croissant Strawberry Pudding
Ingredients:
- 1/3 eggs
- 4 half-and-half
- 6 granulated sugar
- 3 icing sugar
- 3
- 1/2
- 1/3
Instructions:
1. Spread jam onto cut side of each croissant piece.
2. Cut each half into 3 pieces& place, jam side up, into a greased 9 x 13 ovenproof casserole dish.
3. Beat next 5 ingredients in a large bowl until well combined; pour over croissants.
4. Place casserole dish into a large roasting pan& let stand for 15 minutes.
5. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the casserole dish.
6. Bake in a preheated 325F oven for about 1 hour or until set.
7. Remove from roasting pan& let stand for about 15 minutes to cool slightly.
8. Dust with icing sugar just before serving.
Title: Saladooha (russian Dried Fruit Pudding)
Ingredients:
- 1 water
- 1 dried cranberries
- 12 water
- 1 dried prunes
- 2 pear
- 1 dates
- 1 granulated sugar
- 1 all-purpose flour
- 1 whole wheat flour
- 1
- 2
- 1/4
Instructions:
1. In a medium size saucepan, add 1 cup of water and cranberries and cook until tender; mash and set aside.
2. In a large cooking pot, add 12 cups of water, apricots, prunes, raisins, apples, pears, peaches, dates; bring to boil, then reduce heat to simmer, cover and cook for 1 hour or until all fruit is soft; stirring occasionally.
3. Add sugar and mashed cranberries and cook for 5 minutes.
4. Remove 1 cup of liquid from cooked fruit and stir in all-purpose and whole wheat flour to form a smooth, thin paste.
5. Add flour paste to cooking pot and stir until well blended.
6. Reduce heat to low and continue cooking for another 10 minutes, stirring frequently so the fruit does not settle to the bottom of the pot.
7. Remove from heat and let cool before serving.
8. Serve fruit pudding as is.
9. If desired, you can serve with ice-cream or whipping cream.
Title: Kinda Almost Like Nutri Grain Bars, Kinda Not
Ingredients:
- 1 1/2 whole wheat flour
- 1 salt
- 1/2 baking soda
- 1/2 nutmeg
- 1/2 clove
- 1/2 ginger
- 1 cinnamon
- 1/2 applesauce
- 1 brown sugar
- 1 egg
- 3 old-fashioned oatmeal
- 1 1/2 walnuts
- 1/2 raisins
- 1/4 water
- 1
Instructions:
1. Grease a 13x9 pan.
2. Preheat over to 425.
3. Mix all the wet ingredients together except the jam and water.
4. Add all the dry ingredients.
5. Pour about 2/3 of the mixture into the pan.
6. Heat the jam up in the microwave to make it slightly runny. If it's to thick the spread on the batter, then add a bit of water to it to make it thinner.
7. Pour the jam over the batter and spread it out evenly.
8. Gently pour the rest of the batter over the jam mixture and smooth out over top of the jam.
9. Bake for 20 minutes.
10. Allow to fully cool before trying to cut it.
Title: Amber Apple Bake
Ingredients:
- 1 apples
- 2 brown sugar
- 1/2 evaporated milk
- 1/2 half-and-half cream
- 1/2 butter
- 1/2
Instructions:
1. Pre heat oven to 375 degrees F.
2. Separate biscuits into 10 bisuits.
3. Place in bottom of greased 8" baking dish. Arrange apples over top.
4. In a small saucepan, combine remaining ingredients.
5. Bring to a boi, stirring constantly. Pour overapples and biscuits.
6. Bake for 20-30 minutes until golder brown and bisucits ar firm in center.
7. Serve warm.
Title: Italian Glazed Lemon Rings
Ingredients:
- 1 3/4 self rising flour
- 1 1/4 sweet butter
- 1 1/2 milk
- 1/4 caster sugar
- 1/2 lemon
- 1 egg
- 1 1/4 confectioners' sugar
- 2 angelica
- 1
Instructions:
1. Preheat over to 350.
2. Line 2 baking sheets with parchment paper.
3. Place flour into mixing bowl and rub in the butter.
4. Put milk, caster sugar, and lemon rind in a small sauce pan.
5. Stir over low heat until sugar dissolves.
6. Add to the flour mixture, together with the egg.
7. Mix well.
8. Knead lightly until smooth.
9. Roll walnut size pieces of dough into strands about 6 inches.
10. Twist 2 strands together and join ends to make a circle.
11. Place on baking sheets and bake for 15-20 minutes until golden.
12. For topping, stir the icing sugar and liqueur together.
13. Dip the top of each cookie into the topping.
14. Sprinkle with angelica.
Title: Chocolate Chip Cake
Ingredients:
- 1 pudding mix
- 3 milk
- 2 chocolate chips
- 1
Instructions:
1. Using milk prepare pudding according to package directions.
2. Mix in the box of cake mix.
3. Pour into prepared pan.
4. Sprinkle the bag of chocolate chips on top.
5. Bake according to box directions.
Title: Deborah's Not Quite Ugly Duckling Cake
Ingredients:
- 1 angel flake coconut
- 1 eggs
- 2 1/3 brown sugar
- 2 butter
- 1/2 sugar
- 2 evaporated milk
- 1/2
Instructions:
1. Combine the cake mix, fruit cocktail with syrup, 1 cup of coconut, and eggs in a large mixing bowl.
2. Blend and then beat for 2 minutes.
3. Pour into 9 x 13 inch pan.
4. Sprinkle with brown sugar.
5. Bake at 325 degrees for 35-40 minutes.
6. Bring butter, sugar, and milk to a boil in a small saucepan.
7. Boil for 2 minutes, stirring occasionally.
8. Remove from heat and stir in remaining coconut.
9. Spoon over hot cake in pan.
10. Serve warm or cold.
Title: Vanilla Custard Sponge Cake
Ingredients:
- 8 eggs
- 1/2 granulated sugar
- 2 cold water
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 1 1/4 cream of tartar
- 1/2 salt
- 1/2 granulated sugar
- 1 confectioners' sugar
- 1 milk
- 1/2 vanilla extract
- 1 vanilla instant pudding mix
- 1 milk
- 1
Instructions:
1. Preheat oven to 325°F.
2. Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
3. Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
4. Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
5. Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
6. Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
7. VANILLA CUSTARD FILLING:
8. Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.
Title: Sunny Nature Snack Bites
Ingredients:
- 1 apples
- 1/3 pear
- 1 butter
- granola cereal
Instructions:
1. Wash and core the apple. Cut the apple into 8 sections or wedges. Leave the peel on. Set apple wedges on a plate, peel side down.
2. Spread a thin layer of sunflower butter on both sides of the apple wedge.
3. Sprinkle with granola. Serve immediately.
Title: Nut Cake With Orange Syrup
Ingredients:
- 200 butter
- 100 icing sugar
- 3 sugar
- 1/4 vanilla extract
- 1 pine nuts
- 50 water
- 1/2 caster sugar
- 2 -3
- 1/4
- 125
Instructions:
1. Preheat the oven to 160c. Brush a 20cmx20cm square cake tine with butter, line sides with baking paper.
2. Combine the almond meal and icing sugar in a bowl. In a seperate clean bowl, beat the eggwhites until soft peaks form. Add the sugar beating well, until thick and glossy then beat in the vanilla extract. Using a metal spoon fold in the eggwhite, in two batches, into the almond mixture.
3. Spoon the mixture into the prepared tin and sprinkle with the pine nuts. Bake in the centre of the oven for 45 minutes or until a skewer inserted into the centre comes out clean but a little tacky.
4. Remove from the oven, then set the tin aside on a wire rack for 15 minutes. Turn out the cake and leave to cool slightly, then invert so the pine nuts are on the top.
5. Meanwhile to make the orange syrup, stir in the orange juice, liqueur water and sugar in a saucepan over medium heat unti the sugar diissolves. Simmer gently until the syrup reduces by a quarter. Drizzle half the syrup over the lukewarm cake and serve the cake with the remaining syrup and cream.
Title: Red Velvet Pudding Cake
Ingredients:
- 1 frozen raspberries
- 1 eggs
- 3 water
- 1/3 water
- 1 1/3 raspberry gelatin powder
- 2 cornstarch
- 1 powdered sugar
- 1
- 2
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Lightly spray a rectangular baking pan with non stick cooking spray.
3. Spread raspberries evenly over bottom of pan.
4. Prepare cake according to package directions and pour batter over raspberries.
5. Heat 2 cups of water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
6. Pour gelatin over cake batter.
7. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
8. Chop chocolate up into small pieces and sprinkle over cake.
9. Dust with powdered sugar.
10. May serve with whipped topping.
Title: Potato Chip Fruit Crispies
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1/4 salt
- 1 egg
- 1 vanilla
- 1/2
- 1/3
- 1
Instructions:
1. Preheat oven to 350*.
2. in a large mixing bowl, beat butter with electric mixer on medium to high speed.for 30 seconds.
3. add sugar and salt.beat until combined, scraping sides of bowl as needed during mixing --
4. beat in egg and vanilla till combined.
5. beat in as much flour as you can with mixer, stir in remaining flour with wooden spoon -- stir in chocolate chips, candied cherries and orange peel.
6. shape dough into 1 1/2" balls.roll balls in crushed potato chips, using the bottom of a glass, flatten the balls until they are about 2 1/2" in diameter.
7. bake in the preheated oven about 14-16 minutes or until golden.
8. transfer the cookies to a wire rack and let cool.
9. TO STORE:.
10. place cookies in an airtight container in layers seperated by waxed paper -- store at room temperature for up to 3 days.freeze up to 3 months.
Title: Smokey Bones Baked Apples
Ingredients:
- 1/2 powdered sugar
- 1/2 granulated sugar
- 2 cinnamon
- 2 1/2 golden delicious apples
- 1/2 butter
Instructions:
1. tPreheat oven to 350 degrees F.
2. tMix both sugars and cinnamon together until thoroughly combined and set aside.
3. tWash, peel, and core apples, then cut into 1/2-inch wedges.
4. tToss apple wedges in sugar and cinnamon mixture and coat apples thoroughly and evenly.
5. tBrush the bottom and sides of a medium casserole dish with one tablespoon of the melted butter then place seasoned apples in dish. Drizzle remaining melted butter over the apples.
6. tBake apples approximately 30 minutes or until slightly soft. Serve immediately.
Title: Fruit & Nut Bread Pudding
Ingredients:
- 16 sugar
- 2 eggs
- 4 milk
- 3 cinnamon
- 2 salt
- 1/2 vanilla
- 2 pecans
- 1 golden raisin
- 2 butter
- 1 margarine
- 3/4
Instructions:
1. Combine bread& sugar in a large bowl.
2. In another large bowl, beat eggs, milk, cinnamon, salt& vanilla until foamy.
3. Pour over bread& sugar; mix well.
4. Cover& refrigerate 2 hours.
5. Preheat oven to 350F; grease a 13x9 baking pan (or use non-stick cooking spray).
6. Stir in remaining ingredients; pour into prepared pan.
7. Bake 45-50 minutes or until firm.
Title: Halloween Pumpkin Cut out Cookies
Ingredients:
- 1/2 butter
- 2/3 white sugar
- 2/3 brown sugar
- 1 pumpkin
- 1 egg
- 1 vanilla
- 4 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 clove
Instructions:
1. Heat oven to 350 degrees. Combine butter, sugars, pumpkin, egg and vanilla in a large bowl. Beat well.
2. Add flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Beat well. Wrap dough in plastic wrap and place in refrigerator overnight or in the freezer for 30 minutes.
3. On a lightly floured surface, roll dough to 1/4 inch thickness and cut out with Halloween cookie cutters. Place on greased baking sheets. Decorate with colored sugars and sprinkles. Bake at 350 degrees for 10 to 12 minutes or until edges are lightly browned.
4. Remove to rack and let cool completely.
5. 4 Dozen.
Title: Nutty Pixie Cookies to Fly Away With
Ingredients:
- 1 butter
- 5 powdered sugar
- 2 flour
- 2 vanilla
- 1 1/2
Instructions:
1. Cream butter and sugar.
2. Work flour, vannila and nuts into creamed mixture.
3. form into balls.
4. Bake in 350 degrees F oven for 30 minutes.
5. Roll cookies into powdered sugar as soon as they are removed from oven.
Title: S'pudding Spice Cake With Caramel Frosting
Ingredients:
- 1 3/4 sugar
- 1 mashed potatoes
- 3/4 salt
- 1/2 cinnamon
- 1 1/2 powdered sugar
- 2 nutmeg
- 1 eggs
- 3 baking soda
- 1 buttermilk
- 1 all-purpose flour
- 2 brown sugar
- 3/4 powdered sugar
- 2 milk
- 3 butter
- 1/4 pecans
- 1
Instructions:
1. cream sugar, potatoes, crisco, salt and spices for 4 minutes -- add eggs, beat till blended -- add buttermilk.
2. mix, alternately with flour.
3. pour into 2 greased and floured 9" round cake pans --
4. bake at 350* for 30-35 minutes.or toothpick test.
5. to prepare CARAMEL FROSTING:
6. melt butter in pan, stir in brown sugar.cook over low heat 2 minutes -- add milk, bring to a full boil -- cool to lukewarm without stirring --
7. add powdered sugar, beat till smooth -- and of spreading consistency --
8. frost cooled cake.
9. I live to decorate the outside edge of top frosted layer with whole pecans.this is just a personal preference.
Title: Dawn's Magic Cookie Bars
Ingredients:
- 1 pecans
- 1 flour
- 1/2 butter
- 2 1/2 angel flake coconut
- 8 sweetened condensed milk
- 12
Instructions:
1. In a medium bowl, place flour and chopped pecans. Pour melted butter over the top and mix well. Push crust mixture into the bottom of a 9x9 baker. (I use a Pampered Chef Square Baker and it does not stick!)
2. Layer chocolate chips (reserving a good handful for later use) and coconut over the crust.
3. Pour milk evenly over the top.
4. Sprinkle reserved chips on top of the milk.
5. Bake in a preheated oven at 350F for about 20-25 minutes until the edges are a little brown. Allow to cool completely before cutting.
Title: Brown Sugar Sauce
Ingredients:
- 1/2 granulated sugar
- 1/2 light brown sugar
- 2 cornstarch
- 1/2 ground cinnamon
- 1/4 ground mace
- 2 salt
- 2 water
- 1 fresh lemon juice
- 1/2 lemon, zest of
- brandy
Instructions:
1. In a saucepan, combine the sugars, cornstarch, cinnamon, mace and salt.
2. Whisk in the water, then add the remaining ingredients.
3. Cook over medium heat, stirring until the mixture boils and thickens, about 4-5 minutes.
4. Serve hot over steamed puddings. Microwave method, in an 8 cup glass measure, combine the sugars, cornstarch, cinnamon, mace and salt.
5. Whisk in the water, then the remaining ingredients.
6. Cover tightly with plastic wrap.
7. Microwave 3 minutes on High.whisk, and microwave 3 minutes longer.
Title: Easy Peanut Butter & Chocolate Eclair Dessert
Ingredients:
- 1 3/4 milk
- 1 instant vanilla pudding
- 1/4 Cool Whip
- 3 butter
- 45
- 6
- 3
Instructions:
1. Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
2. Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
3. Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
4. Refrigerate at least 8 hours. Store in fridge.
Title: Vanilla Rice Pudding
Ingredients:
- 1 egg
- 1 milk
- 1 vanilla pudding mix
- 1 Minute Rice
- 1/4 raisins
- 1/4 ground cinnamon
- 1/8 ground nutmeg
Instructions:
1. Beat egg with wire whisk in large saucepan.
2. Gradually add milk, beat well until well blended.
3. Add dry pudding mix, stir 2 minutes or until well blended.
4. Stir in rice and raisins.
5. Bring to full rolling boil over medium heat, stirring constantly.
6. Remove from heat.
7. Cool 5 minutes, stir occassionally.
8. Pour evenly into 10 dessert dishes or into 1 1/2 quart dish.
9. Place plastic wrap on surface of hot pudding.
10. Refrigerate for about 1 hour.
11. Stir before serving.
12. Sprinkle with cinnamon and nutmeg before serving.
Title: My Black Bean Brownies (Low Fat, Low Sugar)
Ingredients:
- 1 black beans
- 3 pinto beans
- 1/4 eggs
- 2 -3 vanilla extract
- 3 liquid stevia
- 1 baking powder
- 2 -3 ground cinnamon
- 1 cardamom
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Pour beans into a colander and rinse very, very, very well.
3. Place drained beans in the large cup of the NutriBullet (or use a blender or food processor).
4. Add eggs, almond milk, vanilla and stevia.
5. Whiz in NutriBullet, blender, etc. until beans are pureed and mixture is smoothly blended.
6. Pour into a mixing bowl.
7. Add dry ingredients, mix.
8. Add agave, mix, taste and add more if desired.
9. Pour into a greased 8 inch square baking pan.
10. Bake about 18 to 20 minutes or until a knife inserted near the center comes out clean. (Adjust baking time if using a different size pan.
11. Immediately place the pan in the freezer to cool quickly (about 10-15 minutes - do not try this with a glass baking pan - only metal is safe for this). Alternatively you can just let them cool in the pan on a rack, but this will take much longer.
12. Cut into squares. Can refrigerate remaining brownies by covering them with plastic wrap.
Title: Beetroot Cake
Ingredients:
- 625 all-purpose flour
- 10 baking powder
- 7 bicarbonate of soda
- 15 mixed spice
- 5 salt
- 375 sugar
- 315 eggs
- 4 beetroots
- 500 pecan nuts
- 250 cream cheese
- 65 icing sugar
- 500 sugar
- 85 water
- 10 beetroots
- 375
- 315
- 3
Instructions:
1. Preheat oven to 190 ºC.
2. Sift flour, baking powder, bicarbonate of soda, mixed spice and salt twice.
3. In a large mixing bowl, beat sugar, oil and eggs.
4. Add beetroot, nuts and jam and mix well.
5. Sift in flour mixture and mix well.
6. Pour into a greased deep 20 cm diameter baking pan and bake for 1 hour, or until a skewer inserted in centre comes out clean.
7. Cool slightly in pan, then turn out on to a wire rack to cool completely.
8. Spread thickly with icing and decorate with candied beetroot topping.
9. ------ICING-----------.
10. Place cream cheese in a mixing bowl.
11. Fold in icing sugar and gently mix in orange peel.
12. -----TOPPING---------.
13. Place 250 ml (1 cup) each of the sugar and water in a saucepan.
14. Bring to the boil.
15. Add beetroot and reduce heat to moderate.
16. Boil for 25 minutes.
17. Remove beetroot slices.
18. Combine remaining sugar and water in another saucepan and boil until sugar dissolves.
19. Transfer beetroot to this mixture and cool.
20. Store beetroot in syrup in an airtight container at room temperature until ready to use.
Title: Blueberry Bread Puddings With Lemon Curd
Ingredients:
- 1 1/4 2% low-fat milk
- 1/2 sugar
- 1 1/2 lemon rind
- 3 eggs
- 4 1/2 frozen blueberries
- 1 1/2 sugar
- 1/3 egg
- 1 fresh lemon juice
- 1/4 butter
- 2
Instructions:
1. To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
2. Preheat oven to 350°.
3. Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.
4. Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.
5. To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
6. Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings.
Title: Maple Pecan Custard
Ingredients:
- 1 pecans
- 1/2 golden raisin
- 6 eggs
- 2 skim milk
- 1 heavy cream
- 2/3 maple syrup
- 1/4 brown sugar
- 1 vanilla
- 1 salt
Instructions:
1. Preheat oven to 325°F.
2. Break up pecans & scatter on the bottom of an 8x8 or 9x9 baking dish.
3. Sprinkle raisins on top.
4. Combine remaining ingredients very well with a whisk & pour slowly over pecans & raisins.
5. Bake 1 hour - 1 hour 15 minutes until just set. Cool & refrigerate.
Title: Summer Berry Trifles
Ingredients:
- 250 Grand Marnier custard sauce
- 1 sweetened condensed milk
- 1/2 fresh raspberries
- 3/4 frozen raspberries
- 1 1/2 fresh blueberries
- 1 frozen blueberries
- 1
Instructions:
1. Cut jam rollettes into thick slices. Brush with combined orange juice and Grand Marnier custard sauce.
2. Beat cream and NESLE Sweetened Condensed Milk until thick; fold in berries.
3. layer cake and berry and cream in 6 individual serving dishes, refrigerate until ready to serve.
Title: Gluten Free Honey Cake
Ingredients:
- 1/2 boiling water
- 2 sea salt
- 2 1/2 baking soda
- 1/2 ground cinnamon
- 1 ground cloves
- 1 eggs
- 1/4 raisins
- 1/2
- 1/4
- 2
- 1/2
Instructions:
1. Pour 1/2 cup boiling water over 2 tablespoons organic decaf coffee, cool.
2. In a large bowl combine almond flour, salt, baking soda, cinnamon and cloves.
3. In a separate bowl, combine agave, oil, eggs and coffee.
4. Mix wet ingredients into dry, then stir in raisins.
5. Grease and flour a 9-inch cake pan.
6. Bake at 350° for 30-35 minutes.
7. Serve.
Title: Old Fashioned Homemade Applesauce Cake.
Ingredients:
- 3 applesauce
- 2 white sugar
- 1 solid shortening
- 2 raisins
- 4 flour
- 2 baking soda
- 1 salt
- 4 cinnamon
Instructions:
1. Grease and flour bundt pan. Set aside. Preheat oven to 350 degrees.
2. With electric mixer combine shortening and sugar, add applesauce and raisins. ( Yes, use the beater to beat in the raisins.) Add the dry ingredients mixing well until all ingredients are well incorporated. Pour into prepared pan.
3. Bake at 350 degrees for 1 hour or until toothpick comes out clean.
4. Remove from oven and cool in pan 10 minutes. Remove from pan and cool on wire rack until completely cool, ice as desired.