lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Gingerbread W. Caramel Sauce
Ingredients:
- 2/3 margarine
- 1/2 margarine
- 1 brown sugar
- 1/2 brown sugar
- 1/3 egg
- 2 molasses
- 1 molasses
- 1 all-purpose flour
- 1 baking soda
- 1/4 baking soda
- 1/4 ground cinnamon
- 2/3 ground cinnamon
- 1/2 ginger
- ginger
- ground cloves
- salt
- buttermilk
- raisins
Instructions:
1. In a large bowl, with electric mixer, cream margarine and brown sugar until fluffy. Beat in egg, pumpkin, and molasses until combined.
2. In a separate bowl mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisins or nuts, if desired.
3. Pour into greased 9-inch (23 cm) square baking pan; smooth top with knife. Bake in 350 F (189 C) oven for 40 - 50 minutes or until toothpick inserted in center comes out clean. Serve warm with caramel sauce.
Title: Homemade Caramel Sauce
Ingredients:
- 1 sugar
- 2 water
- 1 heavy cream
- 3 ice cream
Instructions:
1. In a saucepan over medium-high heat, add water and sugar.
2. Stir occasionally for approximately 5 minutes, or until sugar melts and turns a golden brown. (Keep a watchful eye on sugar because it will go from being golden brown to burning in about 1 minute).
3. Immediately remove from heat and whisk in cream.
4. Stir constantly until smooth.
5. At this point, caramel sauce will be very thin.
6. After it cools, it will thicken to the consistency of, well…caramel sauce.
7. Note: when adding and stirring cream, wear an oven mitt on your stirring hand.
8. The heat of the sugar will cause a tremendous amount of scalding steam when it comes into contact with the cream.
Title: Chewy Oatmeal Peanut Butter Cookies!
Ingredients:
- 90 flour
- 90 rolled oats
- 110 brown sugar
- 55 caster sugar
- 1 egg
- 1 baking powder
- 1/2 bicarbonate of soda
- 1/2 vanilla extract
- 80 butter
- 1 water
- 5 peanut butter
- 1/4 walnuts
Instructions:
1. Preheat the oven to 180c.
2. Cream butter and sugars.
3. Add egg, vanilla, water, peanut butter and mix well so that the dough is quite uniform.
4. Add the flour, rolled oats, bicarbonate and the baking powder and mix well. Add nuts or the chocolate or the sultanas, mix lightly.
5. Spoon tablespoonfulls onto a greased cookie sheet, and bake 12-15 minutes. SUPERVISE! Start to check after 10 minutes as they brown quickly!
Title: Ginger Pound Cake
Ingredients:
- 3/4 milk
- 1 crystallized ginger
- 2 unsalted butter
- 3 sugar
- 6 eggs
- 1 vanilla
- 4 all-purpose flour
- 1/2 salt
Instructions:
1. Heat milk and ginger in small saucepan over medium heat until very warm--do not boil--let stand 10-15 minutes off heat. Preheat oven to 325, grease and flour 10 inch tube pan.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar beating 5-7 minutes. Add eggs, one at a time. beating just until yellow disappears; stir in vanilla.
3. Sift together flour and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour, beat at low speed just to blend and spread batter in prepared pan.
4. Bake at 325°F for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean; cool in pan on rack 10 minutes before unmolding and cooling completely on rack.
Title: Chocolate Orange Cupcakes With Limoncello Frosting
Ingredients:
- 1 eggs
- 1/3 chocolate chips
- 3 flour
- 1/3 powdered sugar
- 1 butter
- 1 orange
- 1
- 2
- 4
- 2
- 1
- 1/4
Instructions:
1. Make cupcakes: Mix the chocolate cake mix according to instructions substituting orange juice for the water.
2. Toss the chocolate chips with the flour.
3. Fold the chocolate chips and the candied orange peel into the chocolate mixture.
4. Line the muffin pan with cupcake liners.
5. Fill and bake the cupcakes according to instructions on package.
6. Let the cupcakes cool for 1 hour on a wire rack.
7. Frosting: Combine all ingredients except the candied orange peel in medium bowl
8. Using hand mixer, beat until smooth about 2 minutes.
9. Using a small spatula, place 1 Tablespoon of frosting on top of cupcake.
10. Top with small sprinkle of candied orange peel.
Title: Queen Pudding
Ingredients:
- 5 sultanas
- 2 milk
- 1 1/2 sugar
- 1 butter
- 30 lemon rind
- 1 eggs
- 3 sugar
- 1
- 2
Instructions:
1. Cut the crusts from the bread and cut the bread into 1cm squares and place in basin with sultana's, hot milk, sugar, butter and lemon rind and stand mixture for 10 minutes.
2. Beat egg yolks into bread mixture and pour into an oven proof or casserole dish.
3. Bake in meoderate oven for 20 to 30 minutes or until set.
4. Spread jam over pudding.
5. Beat egg whites until soft peaks form and then gradually beat in the extra sugar and beat until dissolved.
6. Spoon meringue mixture onto the pudding. spreading the meringue to edge of the dish.
7. (Sprinkle uncooked meringue with a coloured sugar if desired).
8. Bake in moderate oven for 5 to 10 minutes or until meringue is lightly browned.
Title: Cake Mix Pistachio Cake
Ingredients:
- 1 instant pistachio pudding mix
- 2 eggs
- 4 warm water
- 1 milk
- 2/3 Cool Whip
- 3
- 1
- 1 1/2
Instructions:
1. preheat oven 350.
2. In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
3. chill cake and frost with any frosting or suggested recipe below.
4. 1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
Title: Apple Pear Cranberry Crisp
Ingredients:
- 3 granny smith apples
- 2 pears
- 1 1/2 cranberries
- 2 brown sugar
- 1 cornstarch
- 1 apple cider
- 1 1/2 cinnamon
- 10 whole wheat flour
- 1/4 brown sugar
- 1/4 ground nutmeg
- 1/2 light butter
- 1 old fashioned oats
- 2
- 3/4
Instructions:
1. Preheat oven to 350.
2. Combine apple pears, and cranberries in a large bowl.
3. In small bowl, combine 2 Tbs brown sugar, cornstarch, apple cider and 1/2 tsp cinnamon. Pour the mixture over the fruit, tossing to coat.
4. Place the fruit mixture in a 13x9 baking dish coated with cooking spray.
5. Combine the ginger snap crumbs, flour, remaining brown sugar, nutmeg, and remaining 1 tsp cinnamon in a medium bowl. Pour in the butter and oil, stirring with a fork until the mixture is moistened and crumbly. Stir in oats and sprinkle evenly over the fruit.
6. Bake uncovered for 35 minutes or til apples and pears are tender.
Title: Fudge Ribbon Cake
Ingredients:
- 1 Philadelphia Cream Cheese
- 1/4 sugar
- 1 egg
- 1/2 vanilla
- 1 all-purpose flour
- 1 1/3 granulated sugar
- 1 1/4 baking powder
- 1/2 salt
- 1/4 baking soda
- 1 milk
- 3 shortening
- 1 egg
- 1/2 vanilla
- 3 baker's unsweetened chocolate squares
- 3 butter
- 1 water
- 1
- 1/2
Instructions:
1. Cream Cheese Filling: Beat cream cheese, sugar, egg and vanilla until smooth. Set aside.
2. Cake: Beat cake ingrredients in large mixer bowl on medium speed of electric mixer until well blended about 2 minutes.
3. Pour half of batter into greased 9 inch square baking pan. Cover evenly with cream cheese mixture. Top with remaining cake batter to cover completely.
4. Bake at 350F for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
5. Glaze: Melt chocolate with butter, water and oil; blend until smooth. Spread evenly over cake.
Title: Cherries and Blueberries With Frangelico Mascarpone
Ingredients:
- 3 mascarpone cheese
- 1 Splenda Sugar Blend for Baking
- 1/2 cherries
- 1 blueberries
- 3/4 amaretti cookies
- 1/2
- 6
Instructions:
1. Mix mascarpone, Frangelico, 1/2 of the sweetener and jam; refrigerate.
2. Combine cherries and blueberries with the remaining 1/2 of the sweetener. Let stand at room temperature for 20-30 minutes (or chill, if you prefer).
3. Spoon mascarpone into a small shallow bowl or glass. Top with cherries and blueberries, sprinkle amaretti over; serve immediately.
Title: Grandma's Christmas Pudding
Ingredients:
- 1 1/2 raisins
- 1/2 candied citron peel
- 2 apples
- 2 brandy
- 1 suet
- 1 1/2 sugar
- 1 molasses
- 1/2 eggs
- 1 all-purpose flour
- 3 ground cinnamon
- 1/4 salt
- 1 ground allspice
- 1 ground cloves
- 1/2 lemon rind
- 1/2
- 2
Instructions:
1. Combine the raisins, almonds, citron, apples, and brandy in a bowl, and allow to sit overnight.
2. The next day, preheat oven to 300°F.
3. Butter a 2-qt. pudding mold (or souffle dish).
4. Combine the fruit mixture with the remaining ingredients, one at a time. Mix well, and turn into pudding mold and cover tightly with parchment paper secured with cotton string.
5. Place a large roasting pan in oven on center rack. Place mold in pan and fill roasting pan with boiling water, halfway up sides of mold. Steam 7 to 8 hours, adding more water if necessary.
6. To serve, loosen the side of the pudding with a knife and invert onto a serving platter.
7. Serve warm, with your favorite hard sauce. (There are several variations posted here on Zaar).
Title: Fat Free Chocolate Fudge Cake
Ingredients:
- 160 dark chocolate
- 50 cocoa powder
- 100 brown sugar
- 100 boiling water
- 125 whole wheat flour
- 4
- 30
- 50
- 4
Instructions:
1. Preheat oven to moderate. Line and flour base and sides of 20cm round cake pan.
2. Combine chocolate, cocoa and sugars with water in a large bowl. Add egg yolks and stir to combine. Fold in the almond meal and flour.
3. Beat egg whites to firm peaks and gently fold into chocolate mixture in 2 batches. Pour into prepared pan.
4. Bake in mod oven for 40 minutes Let stand for 5 mins, turn onto wire rack and serve warm with berries and cream. YUM!
Title: Peanut Butter Pie
Ingredients:
- 2 vanilla pudding mix
- 4 milk
- 1 1/4 creamy peanut butter
- 3/4 confectioners' sugar
- 1
Instructions:
1. in a saucepan, cook pudding mixes and milk over medium heat until thickened and bubbly.
2. remove from the heat and cool slightly.
3. meanwhile, in a bowl, cut peanut butter into confectioners' sugar until mixture is crumbly.
4. ( add additional confectioners' sugar, if necessary).
5. set aside 2 tablespoons of crumbs.
6. sprinkle remaining mixture into pastry shell.
7. pour pudding over crumbs.
8. chill until set.
9. top with whipped cream.
10. sprinkle with reserved crumbs.
Title: Knightens Creamy Cocoa Cake
Ingredients:
- 2 sugar
- 1 3/4 flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2
- 1
Instructions:
1. Heat oven to 350°F.
2. Grease and flour two 9-inch round baking pans.
3. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Grandma Knighten's" Cocoa Frosting.
Title: Extreme Brownies
Ingredients:
- 21 unsalted butter
- 3/4 sugar
- 2 cake flour
- 1 1/2 eggs
- 4 vanilla
- 2 walnut pieces
- 1 confectioners' sugar
- 1
- 4 -6
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Butter and flour a 13-by-9-inch baking dish.
2. In a mixer bowl, beat 10 tablespoons butter until light and fluffy.
3. In a separate bowl, whisk together 6 tablespoons cocoa, 1 cup sugar and ¾ cup flour.
4. In a small bowl, lightly whisk together 2 eggs and 1 teaspoon vanilla. Add egg mixture alternating with cocoa mixture to butter until well-incorporated. Stir in ½ cup walnuts.
5. Spread mixture evenly in prepared pan. Bake 5 to 6 minutes, until the batter has risen in the middle. Remove from oven and tap pan firmly on the counter to make brownies fall. Be careful; some batter might splash out at this point. Place brownies in oven for another 5 to 6 minutes. Brownies will not be fully baked at this point. Cool to room temperature, then refrigerate at least 3 hours, or until thoroughly chilled.
6. In a double boiler, heat the caramels with 1 tablespoon butter and 4 tablespoons of the cream until melted and smooth. If necessary, stir in remaining 2 tablespoons cream to achieve a consistency that is pourable when warm, and thick but oozing at room temperature.
7. Pour caramel mixture over chilled brownie layer, taking care to push the caramel into the corners. Sprinkle with the chocolate chips. Freeze at least 4 hours, until caramel is very firmly set.
8. Make another batch of brownie batter, as before. Carefully spread batter over the frozen caramel and chips layer, being careful not to disturb the caramel or chips.
9. Bake at 350 degrees for about 30 minutes, or until the center looks done. Because of the chocolate-and-caramel layer, using the toothpick test or shaking the pan are not good methods to determine doneness. Brownies will fall as they cool; this is desirable.
10. Cool to room temperature, then refrigerate overnight. This allows the caramel-and-chocolate-chip layer to set.
11. Cut into squares and dust with confectioners’ sugar. Store in the refrigerator or freeze. Bring to room temperature to serve.
12. Editor’s note: If you can’t find Belgian chocolate chips, you can chop semisweet Belgian chocolate into small pieces. You can also use regular semisweet chocolate chips, although the flavor might not be the same.
Title: Capirotada (Syrup-Coated Bread Pudding)
Ingredients:
- 20 -25 baguette
- 2/3 butter
- 10 corn tortillas
- 2 monterey jack cheese
- 1 1/4 cheddar cheese
- 1 1/2 raisins
- 3 walnuts
- 6 peanuts
- 1 water
- 2 cinnamon stick
- 1 cloves
- milk
Instructions:
1. To make the syrup, mix the sugar, water, cinnamon stick and cloves in a saucepan and boil, stirring, until the mixture forms a light syrup. Remove from the heat and stir in the milk.
2. Toast the bread until lightly browned. Spread the butter on the bread.
3. Preheat the oven to 400 F (200 C). Cover the sides and bottom of a cazuela or casserole with the tortillas. Dip each piece of bread into the syrup and arrange a layer of bread in the bottom of the cazuela. Sprinkle with part of the cheese, raisins and nuts until all the ingredients have been used.
4. Strain the syrup that is left over and pour over the pudding. Cover the cazuela with foil and bake the pudding for 20 minutes, uncovering periodically and smoothing the surface of the pudding with a wooden spoon. Lower the oven temperature to 300 F (150 C) and bake for another 30 minutes. Serve lukewarm.
5. Variation: Cover the pudding with meringue and bake in a 500 F oven for 5 minutes or until the surface is golden brown.
Title: Chocolate Peanut Butter Protein Cupcakes - Sugar Free
Ingredients:
- 2 cocoa powder
- 1 baking powder
- 1/4 cocoa powder
- 1 Splenda sugar substitute
- 1/2 - 1 coffee
- 1/8 water
- 1 cinnamon
- 1 salt
- 1 sugar-free instant chocolate pudding mix
- 1 milk
- 1 Splenda sugar substitute
- 1/2
- 1/4
- 1/2
Instructions:
1. Mix all ingredients for cucakes besides the peanut butter, and refrigerate for 5 minutes. Melt the peanut butter in the microwave until runny, mix into chilled cupcake batter. Preheat oven to 450.
2. In a normal-size cupcake pan, spray 2 of the cups with cooking spray until coated. Ladle equally into 2 of the cups until they are filled a little bit above the halfway point. This doesn't need to be perfect just make sure they won't overflow.
3. Bake until the mixture has risen, but not entirely cooked. Test this by poking with a butter knife. If it comes out with the mix on it, your good to go. At this point, reduce the heat to 300, and bake until a butterknife comes out clean and the tops come out baked.
4. Remove the cupcake tray from the oven and let stand for 1 minute, and remove with a small spatula. Top with frosting if desired. If making froting mix all ingredients together and place in freezer and chill until the frosting firms up a little bit.
5. Tip: Replace chocolate protein powder with vanilla protein powder, the chocolate pudding with lemon pudding, and remove the cinnamon. Fill with fresh fruits or light dessert creams. Add a tablespoon of ground oats for each cupcake (they will be more filling). Add a hint of mint extract, coconut milk, or natural mashed pumpkin for extra delight.
Title: Tangerine Pound Cake
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 2 1/2 sugar
- 1 butter
- 1 margarine
- 1 tangerine peel
- 5 vanilla
- 1 eggs
- 3/4 milk
- 3 sugar
- 1/4 butter
- 2 margarine
- tangerine juice
- rum
Instructions:
1. Heat oven to 350 degrees.
2. Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour.
3. Mix flour, baking powder and salt; set aside.
4. In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly.
5. Beat on high speed 5 minutes, scraping bowl occasionally.
6. Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition.
7. Pour into pan. (If using fluted tube cake pan, place pan on cookie sheet.).
8. Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
9. Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved.
10. Remove from heat and stir in rum.
11. Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times).
12. Spoon glaze over cake, allowing glaze to soak into holes.
13. Cool 20 minutes and remove from pan to wire rack.
14. Cool completely, about 2 hours.
Title: Hummingbird Cake
Ingredients:
- 3 flour
- 2 white sugar
- 1 baking soda
- 1 salt
- 1 1/2 canola oil
- 3 eggs
- 1 crushed pineapple
- 2 black walnut
- 1 cream cheese
- 1 butter
- 1/4 confectioners' sugar
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour two 9-inch cake pans. Sift together the flour, sugar, baking soda and salt - set aside.
2. In large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture and mix by hand.
3. Equally pour batter into prepared pans and bake for 1 hour or until toothpick inserted in center comes out clean. Remove from oven and allow to cool on racks.
4. FROSTING:.
5. Prepare the frosting by blending togeher the cream cheese, butter, sugar and vanilla until smooth. Evenly spread the frosting on the top of one cake.- then place other cake on top. Complete the cake by spreading frosting on top and sides . Sprinkle with coconut if desired.
Title: Easy Apple Pudding
Ingredients:
- 3 -4 apples
- 1 1/2 self raising flour
- 1/4 cinnamon
- 1/2 butter
- 1 margarine
- 1 sugar
- egg
Instructions:
1. Peel, core and slice apples into bite-size pieces.
2. Wash and place them in a saucepan.
3. Combine the dry ingredients with the egg and sprinkle the mixture on top of the apples.
4. Melt butter and pour over the topping.
5. Cover and heat the pan over medium heat for 15-20 minutes.
6. Reduce heat and cook for 15 minutes.
7. This yummy pudding can be served hot or cold.
Title: Blueberry Cobbler
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 1 salt
- 1 cinnamon
- 6 fresh blueberries
- 1 1/2 lemon zest
- 1 lemon juice
- 1 flour
- 2 cornmeal
- 1/4 sugar
- 2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/3 buttermilk
- 4 butter
- 1/2 vanilla
- 1/8 cinnamon
- 2 sugar
Instructions:
1. Heat oven 375 degrees. First prepare the blue berry mixture by whisking together the 4 first ingredients, then add fresh blueberries, toss lightly and finally add the lemon zest and juice. Put the blueberry mixture in a 9-inch deep baking dish, then place the dish on a baking sheet. Bake for 25 minutes.
2. Meanwhile get the dry and wet ingredients ready. After 25 minutes remove blueberries from oven, and increase oven temp to 425 degrees. First mix the dry ingredients together and then the wet in a separate bowl, then add wet to dry and mix until dough forms.
3. The dough now needs to be divided into 8 balls. First divide the dough in half, then divide the 2 halves again which makes 4 then divide the four balls half again, which will make 8 balls. Place 7 balls around the perimeter and one in the middle. Mix 1/8 teaspoon cinnamon and 2 teaspoon sugar together and sprinkle on top of dough, place in a 425 degree oven for 15-18 minutes. Allow it to cool and then enjoy ;-).
Title: Pineapple Cake
Ingredients:
- 1 water
- 1/2 butter
- 3 eggs
- 1 crushed pineapple
Instructions:
1. # Follow direction on cake mix package with one exception-- decrease water by 1/3 cup.
2. Fold in crushed pineapple, including juice.
3. Bake according to cake mix directions.
4. Cool.
5. Sprinkle 10X sugar on top or chocolate frosting.
Title: Elsie's Apple Torte
Ingredients:
- 5 apples
- 1 sugar
- 1 flour
- 3/4 cinnamon
- 1/4 water
- 1/2 flour
- 1/2 baking powder
- 1/3 sugar
- 1/4 salt
- 1 egg
- 3 butter
Instructions:
1. Arrange apples in a greased 9x13 pan.
2. Combine all ingredients except the butter and drop by spoonful on apples.
3. Drizzle with butter.
4. Bake at 350 for 1 hour.
5. Serve with whipped cream.
Title: Easy Bread and Jam Dessert
Ingredients:
- 1 sugar
- 1 butter
- 16
- 1/4
- 1
Instructions:
1. Whip the cream with the sugar.
2. Remove crusts from bread.
3. Butter the bread slices on one side only.
4. Lay several slices of bread in a large bowl, butter side up.
5. Spread some of the jam over the buttered bread.
6. Spread some of the whipped cream over the jam.
7. Repeat layering with remaining ingredients. The last layer of bread should be butter side down.
8. Cover with plastic wrap and chill for at least 2 hours.
9. Serve with additional sweetened whipped cream.
Title: Chocolate Crinkles
Ingredients:
- 1/2 sugar
- 4 eggs
- 2 vanilla
- 4 flour
- 2 baking powder
- 2 salt
- 2 confectioners' sugar
- 1/2
- 1
Instructions:
1. Mix oil, chocolate and sugar.
2. Blend in 1 egg at a time until well mixed.
3. Add vanilla.
4. Sift together flour, baking powder and salt.
5. stir into oil mixture.
6. Chill several hours.
7. Preheat oven to 350.
8. Roll teaspoonful of dough in confectioner's sugar.
9. Place 2 inches apart on a baking sheet.
10. Bake 10-12 minutes.
Title: Lokshen Kugel
Ingredients:
- 3/4 eggs
- 3 salt
- 1 pepper
- 1 butter
- 2 cinnamon
- 1/2 sugar
- 1/2 sour cream
- 1 cottage cheese
- 1 cream cheese
- 1/2 butter
Instructions:
1. Cook noodles in boiling water 10 minutes. Drain.
2. In a large bowl thoroughly mix noodles with the next 9 ingredients.
3. Press into a buttered pudding dish. Dot with butter and bake in a 350 degree oven 30 minutes or until brown.
Title: Easy Apple Brownies
Ingredients:
- 1 egg
- 1 sugar
- 1/2 butter
- 1 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 cinnamon
- 1/4 salt
- 1 apple
Instructions:
1. Note: you can use apple pie filling about 1/2 the can or double ingredients and use the whole can, cut apple into chunks, omit cinnamon.
2. Preheat oven to 350.
3. Cream together eggs, sugar and butter.
4. Add flour, baking soda, baking powder, cinnamon and salt.
5. Fold in diced apple.
6. Pour into a greased 8 x 8 pan.
7. Bake 30-35 minutes.
Title: Granny Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking soda
- 1 ground nutmeg
- 1/2 salt
- 1/2 ground cloves
- 3/4 butter
- 3 eggs
- 2 bananas
- 1 crushed pineapple
- 2 vanilla
- powdered sugar
Instructions:
1. Mix flour, sugar, baking soda, nutmeg, salt and cloves; set aside.
2. Beat butter with mixer for 30 seconds.
3. Add eggs, banana, undrained pineapple, and vanilla- Beat.
4. Add flour mixture.
5. Spread batter in greased 10 inch fluted tube pan.
6. Bake in 325 degree oven for 70-75 minutes.
7. Cool on wire rack for 10 minutes.
8. Remove from pan and cool completely.