lumicero/recipes-ing2inst huggingface dataset:
Title: Sticky Toffee Pudding Cake
Ingredients:
- 3 half-and-half
- 1 1/4 dark brown sugar
- 2 light corn syrup
- 1/2 unsalted butter
- 1 1/2 salt
- 2 water
- 1 pitted dates
- 2 1/2 cinnamon stick
- 1 all-purpose flour
- 1 3/4 baking powder
- 1/8 baking soda
- 1 salt
- 3/4 unsalted butter
- dark brown sugar
Instructions:
1. Make the sauce: in a saucepan, combine all the sauce ingredients; bring to a boil over medium heat, stirring constantly with a wooden spoon.
2. Reduce to a simmer and cook, stirring constantly, for another minute.
3. Remove from heat and set aside (the sauce can be made ahead, refrigerated, covered, for up to a day; reheat before using).
4. Make the cake: position oven rack in the center of the oven; preheat oven to 350°; generously grease the inside of a 10 inch bundt pan.
5. In a medium saucepan, combine the water, dates, and cinnamon stick; bring to a boil over med-high heat, then remove from heat and set aside to cool completely; remove cinnamon when the sauce is cool.
6. In a bowl, sift the flour, baking powder, baking soda, and salt; whisk to combine; set aside.
7. In the bowl of an electric mixer, using the paddle attachment, beat the butter at med-high speed until creamy, about 1 minute.
8. Gradually add the brown sugar; beat at high speed until light, about 3 minutes.
9. Beat in the eggs one at a time, beating well after each addition and scraping down the sides as needed.
10. Beat in the vanilla; decrease speed to low and add the flour mixture in three additions, alternating it with the cooled date mixture in two additions and mixing just until blended.
11. Scrape batter into the prepared pan; smooth the top with a rubber spatula.
12. Bake for 30-40 minutes, until it is golden brown and a pick comes out clean.
13. Using a bamboo skewer, poke holes all over the top of cake at 1 inch intervals (leave the oven on).
14. Pour about 2 cups of the sticky toffee sauce onto the top of the cake, distributing it evenly; reserve the remaining sauce for serving.
15. Return cake to oven; bake another 5-10 minutes, until the sauce is bubbling.
16. Transfer the pan to a wire rack; cool for about 30 minutes.
17. There should be some sauce on top of the cake.
18. Invert a large cake plate (preferably with a lip on it to contain any dripping sauce) over the cake.
19. Very carefully, using pot holders if the pan is still hot, invert the cake onto the plate.
20. Sprinkle the top of the cake with a dusting of powdered sugar.
21. Reheat the reserved sticky toffee sauce; serve slices of cake drizzled with warm sauce.
Title: Rice Pudding (Creamy)
Ingredients:
- 6 milk
- 3/4 long grain rice
- 1 heavy cream
- 3/4 sugar
- 3 vanilla extract
- 2 salt
- 1/4 cinnamon
- 1
Instructions:
1. Rinse large pan in cold water, do not dry.
2. Pour in milk and bring to boil over medium heat.
3. Stir in rice and return to boil. Reduce heat and simmer, uncovered, stirring occasionally until rice is tender, about 55 minutes.
4. Meanwhile, in small bowl, combine cream, sugar, eggs, vanilla & salt.
5. When rice is tender, stir in cream mixture until completely combined, bring to boil. Remove from heat and pour into 2 quart oval dish. Sprinkle top with cinnamon. Refrigerate at least 4 hours or until set. ENJOY!
Title: ' Moist' Chocolate Cake
Ingredients:
- 3 flour
- 2 sugar
- 2 salt
- 2/3 baking soda
- 2 white vinegar
- 2 vanilla
- 1 coffee
- 2
Instructions:
1. Combine flour, sugar, salt, and cocoa.
2. Dissolve the 2 teaspoons baking soda in the vinegar and add to the dry ingredients.
3. Add the remaining ingredients.
4. Pour into a 13x9-inch pan.
5. Bake 30-40 minutes at 350 degrees.
6. Frost with a buttercream icing.
Title: Chocolate Berry Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 1 1/2 milk
- 1 raspberries
- 1 strawberry
- 1/4 banana
- 1
Instructions:
1. Beat the pudding mix and milk with a whisk for 1-2 minutes till well blended.
2. Gently stir in the whipped topping and mix well; set aside.
3. Cut the cake into 12 slices and spread 6 slices with the strawberry jam.
4. Place the other 6 slices on top of the jam slices so that it is like 6 sandwiches and then cut these into 1/2" cubes.
5. Place half the cake cubes in a trifle dish or decorative bowl.
6. Cover this layer with 1/2 cup raspberries and 1/2 cup strawberries sliced.
7. Slice the banana on top of this layer.
8. Top with 1 cup of the pudding mixture.
9. Layer again with the cake cubes, 1/2 cup raspberries, 1/2 cup strawberries, and topping (no more banana).
10. Garnish with 3-4 pretty strawberries or a few raspberries.
11. Refrigerate for several hours.
Title: Bon-Bon Cookies
Ingredients:
- 1/2 butter
- 3/4 icing sugar
- 1 vanilla
- 1 1/2 flour
- 1/2 baking powder
- 1 dates
- 1 maraschino cherry
- 2 1/2 chocolate
- chocolate chips
- icing sugar
- vanilla
Instructions:
1. Heat oven to 350°.
2. Mix butter, sugar, and vanilla (add food coloring if you want).
3. Work in flour and baking powder, if too dry add 1-2 tbsp milk.
4. Make balls of about 1 tbsp of dough.
5. Wrap around a few filling items, such as chocolate pieces or cherries.
6. Place cookies about 1-inch apart on an ungreased baking sheet.
7. Bake 12-15 minutes until set but not brown.
8. For the icing:
9. Mix icing sugar, cream and vanilla until smooth.
10. Add food color if desired.
11. Dip the tops of the cookies into icing.
12. Decorate with colorful or chocolate sprinkles if desired.
Title: Green Tea Tapioca
Ingredients:
- 1/4 pearl tapioca
- 1 coconut milk
- 6 3/4 salt
- 1 granulated sugar
- 1
- 1/4
- 2
Instructions:
1. Cover the tapioca pearls in warm water in a bowl and let sit on the counter for 20 minutes. Drain the pearls.
2. Heat milk, coconut milk, salt, and pearls over medium-high heat until boiling.
3. Reduce heat to low and continue cooking, stirring regularly, until tapioca are translucent and chewy, approximately 3-5 minutes.
4. While milk and tapioca are coming to a boil, whisk egg yolks in a small bowl and gradually add sugar. Add matcha and whisk together.
5. Add a small amount of the heated milk mixture to the egg mixture, whisking continuously. (An extra set of hands can be helpful.).
6. Pour the egg mixture back into the milk mixture and continue to heat over medium-low heat, stirring constantly until slightly thickened, about 5 minutes.
7. Transfer to a heat proof bowl. Let sit at room temperature until cool. Cover with plastic wrap and transfer to the refrigerator until cold, about 1-2 hours or overnight.
Title: Brazilian Torte
Ingredients:
- 4 butter
- 1 sugar
- 2 flour
- 1 baking powder
- 1 butterscotch pudding mix
- 3 eggs
- 1 milk
- 1/2
Instructions:
1. Cream together the butter and sugar.
2. Add the flour baking powder and pudding mix and mix well about 2 minutes.
3. Add the egg yolks and milk and mix well again.
4. Beat egg whites to soft peaks and fold into batter.
5. Pour into a 9 x 13 greased cake pan and bake for 50 minutes at 350 degrees.
6. When the cake is completely cooled make incisions into the cake and pour in the flavor syrup over top .
7. Garnish with whipping cream and serve.
Title: Brownie Drop Cookies
Ingredients:
- 1/2 all-purpose flour
- 2 baking powder
- 1/2 butter
- 4 light brown sugar
- 1 eggs
- 1/2 vanilla extract
- 2 white chocolate chips
- 1 walnuts
- 1/2 pecans
- 1
Instructions:
1. Heat oven to 350. Line a cookie sheet with foil, coat with nonstick spray.
2. Whisk flour, cocoa, and baking powder in a medium bowl until thoroughly blended. Melt butter and one cup of the semi sweet chocolate chips in a medium saucepan over low heat, stirring as needed. Remove from heat; whisk in sugar, then eggs and vanilla until blended.
3. Scrape into flour mixture, stir until smooth. Stir in 1/2 cup semi sweet chocolate chips, 1 cup of white chocolate chips and nuts. Let stand 5 to 10 minutes, then drop 1/4 cupfuls 2 inches apart on prepared baking sheet(s).
4. Bake immediately for 12 minutes or until cookies are puffed and shiny. Cool on foil for 1 to 2 minutes, then remove to a wire rack to cool completely.
Title: Chilean Pineapple Cake
Ingredients:
- 6 eggs
- 1 sugar
- 3/4 all-purpose flour
- 3/4 cornstarch
- 2 baking powder
- 1 pineapple chunks
- 1/8 heavy whipping cream
- 1 powdered sugar
- 3/4 coconut flakes
Instructions:
1. - Grease two 9" cake pans and set aside. In a medium bowl sift the dry ingredients all together. In a small sauce pan pour the sugar and wet it with a little bit of water (it should look like wet sand), cook it until it reaches the consistency of a soft ball (240 degrees F) and set aside. Beat egg whites in separate bowl until they form stiff peaks and add the syrup you just made. Continue beating until the meringue is cool. Add the egg yolks one at a time, making sure they are well incorporated after every addition. Finally, add the dry ingredients softly. Do not over beat.
2. - Pour the batter into the prepared pans and bake it at 325ºF for 30 minutes. (Note- original recipe has you put batter in 1 9" spring form pan and then cut the cake in half to ice. I'm lazy, so I use two cake pans!) The timing can vary depending on your oven, but make sure that when you insert a toothpick in the center comes out clean. Let it cool completely and remove from cake pans.
3. - Preparing the heavy whipping cream. Beat the cream until soft peaks form. Add the powdered sugar. Set it in the fridge until you are ready to assemble the cake.
4. - Open and strain the pineapple can. Reserve the juice and mix it with the liquor of your preference. (I've used no alcohol before and think the recipe is fabulous with only the pineapple juice). Put the bottom layer of the cake on a cake stand and sprinkle it with the pineapple juice mixture until it is very moist (not mushy). Add an abundant layer of heavy whipping cream and evenly distribute pineapple chunks on top of it, add a thin layer of cream again. To wet the second cake layer, put it on top of a plate and wet one side. Turn it upside down on top of the cake and wet the other side. Repeat the process of the cream, pineapple chunks and cream.
5. - Moist the last layer of the cake and assemble it on top of the rest of the cake. Cover completely with heavy whipping cream (a very thin layer, this is just to get rid of the crumbs). Refrigerate for 20 minutes.
6. - Once the first layer is set, add the final coat of heavy whipping cream and proceed to decorate with the rest of pineapple chunks and toasted coconut flakes.
Title: Ww 4 Points - Easy Cake
Ingredients:
- 1 mandarin oranges in light syrup
- 12
- 1
Instructions:
1. Preheat oven to 350*F.
2. Mix dry cake mix with diet soda.
3. Drain fruit and place in bottom of cake pan.
4. Pour the cake mix over the fruit and bake.
5. for 35 minute or until done.
6. Cut into 12 slices. 4 Points per slice.
Title: Rainbow Fruit Salad
Ingredients:
- 1 mango
- 2 fresh blueberries
- 2 bananas
- 2 fresh strawberries
- 2 seedless grapes
- 2 nectarines
- 1 kiwi fruit
- 1/3 lemon juice
- 2 honey
- 1 1/2 ground ginger
- 1/4 nutmeg
- 1
Instructions:
1. Prepare the fruit.
2. Combine all the ingredients for sauce and mix.
3. Just before serving, pour honey orange sauce over the fruit, serve.
Title: Yummy Easy Banana Cake!
Ingredients:
- 6 self raising flour
- 3 butter
- 3 sugar
- 3 bananas
- 2 milk
Instructions:
1. Pre-heat the oven to 180c and line a loaf tine with baking paper --
2. Mix together the flour, butter and sugar in a bowl with your hands untill you get a breadcrumb like mixture --
3. Then add the bananas cut up into small pieces, I used a potato masher to mash the banana into the flour mix --
4. Then Add the milk and mix together, poor the mixture into the loaf tin --
5. Put it in the oven for around 40 mins, the banana stays a little gooey and moist on the inside even when totaly cooked.
Title: Lemon Mousse
Ingredients:
- 4 sugar-free instant vanilla pudding mix
- 2 milk
- 1 orange
- 12 Cool Whip
- 1 1/2 fresh blueberries
Instructions:
1. In a large bowl beat the pudding mix with the milk until thickened and smooth.
2. Beat in the dry drink mix.
3. Fold in the Cool Whip or whipped cream and berries.
4. Spoon into individual glasses and allow to set up for at least one hour.
Title: Sparkly Brownie Coins
Ingredients:
- 1 sugar
- 4 unsalted butter
- 1/4 salt
- 1 egg
- 1 vanilla extract
- 1/2 cocoa powder
- 3/4 flour
Instructions:
1. Cream the sugar, butter, and salt. Add the egg and vanilla and beat for 1 minute.
2. Beat in the cocoa until thoroughly mixed. Add the flour until well-blended.
3. Preheat oven to 350F and line two cookie sheets with parchment paper.
4. Roll 1 tbsp of dough into balls and place on cookie sheet, spacing evenly.
5. Flatten each ball with a drinking glass. Peel the dough off the glass and return it to the pan.
6. Using edible gold dust (available from Amazon.com) and a small paint brush, flick the edible gold dust onto each cookie.
7. Bake 10 to 11 minutes until the edges are set. Let cool.
Title: Unbaked Fruit Cake
Ingredients:
- 1 miniature marshmallow
- 1 butter
- 1 margarine
- 1 graham crackers
- 1 raisins
- 1 red maraschino cherries
- 2 green maraschino cherries
- 1 walnuts
- nutmeg
Instructions:
1. Melt butter and marshmallows in a double boiler.
2. Mix all ingredients and pour marshmallow mixture over dry ingredients. Mix thoroughly.
3. Place wax paper in a loaf pan. Press mixture tight in pan and chill. May be frozen.
Title: Neenish Tarts
Ingredients:
- 4 butter
- 4 sugar
- 1 egg
- 8 flour
- 1 baking powder
- 1/8 salt
- 4 butter
- 4 icing sugar
- 4 sweetened condensed milk
- 2 lemon juice
Instructions:
1. Turn the oven on to 350 deg F.
2. Cream the butter and sugar, add egg and beat well.
3. Mix in sifted dry ingredients.
4. Knead well.
5. Roll out and line patty tins, prick and bake about 10-15 minutes.
6. When cold, fill with the filling.
7. Filling: Soften the butter, add the sifted icing sugar, condensed milk and lemon juice.
8. When set, ice half the top with white icing and half with chocolate icing.
Title: Summertime Peach Cobbler
Ingredients:
- 3 sugar
- 1 1/2 flour
- 1 baking powder
- 1 salt
- 1/4 margarine
- 1/2 vanilla
- 1/2 milk
- 1/2 water
- 1/2
Instructions:
1. Grease a 9 x 13-inch pan and line with peaches.
2. Combine 1/2 cup sugar, flour, baking powder, salt, margarine, vanilla and milk.
3. Stir till smooth.
4. Pour over peaches.
5. Combine 1 cup sugar and water.
6. Pour over batter.
7. Bake 1 hour at 350°F.
8. Serve warm or room temperature.
Title: Chocolate and Strawberries from Heaven
Ingredients:
- 2 cream cheese
- 1 butter
- 1/2 powdered sugar
- 1 milk
- 2 vanilla pudding mix
- 2 fresh strawberries
- 1
- 2
Instructions:
1. Process cookies from 1 package in food processor until finely crushed. Place remaining cookies in a large zip-lock freezer bag; coarsley crush with a rolling pin. Set aside.
2. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
3. Reduce speed to low; gradually add powdered sugar,beating until smooth.
4. In a seperate bowl, whisk together milk and pudding mix for 2 minutes.
5. Stir pudding mixture into cream cheese mixture. Stir in coarsley crushed cookies and toffee bits. Fold in half of whipped topping. Cover and chill.
6. Spread one-third of finely crushed cookie crumbs in a 4-quart trifle dish. Layer one-third of strawberries,stem side down, over crumbs. Carefully spoon half of pudding mixture over strawberries.
7. Repeat layers with one-third of crumbs,one third of strawberries,and remaining one-half of pudding mixture.Top with remaining crumbs and strawberries.Cover and chill at least 3 hours.
Title: Grandma's Peanut Butter Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 sugar
- 1/2 butter
- 1 egg
- 1 peanut butter
- 1/2 salt
- 1/2 baking soda
- 1 1/2 flour
- 1/2 vanilla
Instructions:
1. Preheat to 375. Grease cookie sheets.
2. Beat butter and sugar together.
3. Beat in egg, peanut butter, salt, and baking soda.
4. Add vanilla.
5. Stir in flour.
6. Roll dough into small balls, place on cookie sheet, and press flat with fork once and at 90 degrees to make cross marks.
7. Bake about 15 minutes.
Title: German Fruit Cake Bottom
Ingredients:
- 6 butter
- 6 sugar
- 1 eggs
- 2 flour
- 1 flour
- 3 baking powder
- 1 salt
- 1 milk
- 3 -4
Instructions:
1. Grease pan. Preheat oven to 350 F (180 C).
2. Cream butter, sugar and vanilla sugar. Add eggs, one at a time, beat until light in color.
3. Mix flour, salt and baking powder. Add half of flour, beat until just blended. Add 3 tbs milk, just blend. Add rest of flour, just blend.
4. Batter should drop slowly from a spoon, forming long tips. If too firm add another tbs milk.
5. Spread batter evenly in pan.
6. Bake in lower third of oven 18-22 minutes until golden yellow. Let cool in form for 10 minutes, then remove and let cool completely on a wire rack.
7. Use immediately or store tightly wrapped for 24 hours or freeze.
Title: Low Fat Guilt Free Pumpkin Pie
Ingredients:
- 1 all-purpose flour
- 3/4 brown sugar
- 1/2 ground cinnamon
- 1/4 ground ginger
- 1/4 ground nutmeg
- 1 pumpkin
- 1 reduced fat graham cracker crust
- 1/2
- 1
Instructions:
1. Preheat oven to 450°F Combine flour, sugar, cinnamon, ginger and nutmeg in large bowl. Add pumpkin, evaporated milk and Egg Beaters; beat with wire whisk until well blended. Pour into crust.
2. Bake 20 minutes. Reduce oven temperature to 350°F Bake an additional 35 minutes, or until knife inserted in center comes out clean, covering edge of crust with aluminum foil for the last 10 minutes of the baking time to prevent over-browning, if necessary. Cool completely on wire rack.
Title: Somebody's Mother's Chocolate and Raspberry Trifle
Ingredients:
- 2 ladyfingers
- 1/2 Creme de Cacao
- 1/2 white wine
- 9 1/2 fresh raspberries
- 2 sugar
- 9 1/2 cornstarch
- 1 salt
- 1/2 milk
- 2/3 butter
- 2 vanilla extract
- 1/8
- 1
- 4
- 2
- 1 1/2
- 1
Instructions:
1. For custard: In a double boiler, mix in the sugar, cornstarch and salt. Then gradually stir in the milk and cream mixture.
2. Cook covered over hot water for 8 minutes without stirring. Uncover and cook for about 10 minutes more.
3. Add the egg yolks and butter. Cook and stir these ingredients over hot water for 2 minutes longer.
4. Cool, stirring occasionally to release steam, then add the vanilla.
5. Fold in the whipped cream. Chill the custard. It will have the consistency of a heavy whipped cream.
6. For white chocolate whipped cream: Place 1 cup whipping cream into an electric mixer. Mix until whipped. Fold the whipped cream into 1/2 cup of white chocolate sauce.
7. For trifle: Brush the ladyfingers generously with creme de cacao and white wine. Arrange a dense layer of ladyfingers on the bottom of a trifle bowl.
8. Pour on half of the jar of chocolate sauce. Add half the custard.
9. Then brush the next layer of ladyfingers again with the creme de cacao and white wine. Arrange the ladyfingers on top of the custard.
10. Pour on the last half of the sauce. Add slightly half the berries in a layer. Top with remaining custard.
11. Add another layer of ladyfingers, brushed with the wine and creme de cacao. Add the white chocolate whipped cream onto the ladyfingers. Arrange the remaining raspberries around the edge. Place the entire dish in the refrigerator to chill.
Title: Low-Fat Chocolate Banana Parfaits
Ingredients:
- 2 nonfat milk
- 1 fat-free sugar-free instant chocolate pudding mix
- 2 bananas
- 3/4 Cool Whip Lite
Instructions:
1. Into medium bowl, pour milk and add pudding mix. With wire whisk beat for 2 minutes or until well blended.
2. Evenly spoon half the pudding mix into 4 dessert glasses. Make layers of banana slices, 1/2 cup of the whipped topping and remaining pudding in each dessert glass. With remaining whipped topping, place a dollop on top.
3. Refrigerate until ready to serve.
Title: Poached Orange Pears
Ingredients:
- 1 1/2 brown sugar
- 1/2 cinnamon stick
- 1 pears
- 4 fresh raspberry
- 1/2
Instructions:
1. In a large saucepan, bring the orange juice, brown sugar and cinnamon stick to a boil.
2. Reduce heat and cook and stir over medium heat until sugar is dissolved.
3. Add pears and cover and simmer for 15-20 minutes or until tender but firm.
4. Using a slotted spoon, place each pear half in a dessert dish.
5. Garnish with raspberries.
6. Drizzle with poaching liquid.
Title: My Favorit Apple Crumble
Ingredients:
- 5 -6 granny smith apples
- 1/2 flour
- 3/4 brown sugar
- 3/4 quick oats
- 3/4 butter
- 1/2 cinnamon
- 1/2 nutmeg
- 1/8 brown sugar
- 1/8 cinnamon
- 1/8 nutmeg
Instructions:
1. peel, core, and slice apples.
2. place sliced apples in a mixing bowl and mix with brown sugar, cinnamon, and nutmeg for apples.
3. grease a 13x9 casserole with some of the butter.
4. place sliced apples in buttered casserole dish.
5. In mixing bowl mix flour, brown sugar, cinnamon, nutmeg, and butter together to form a course crumble.
6. stir in oats and pour over sliced apples.
7. Bake at 350 for 35 minutes or until golden brown and delicious.
8. For an added treat serve warm with a scoop of ice cream or a drizzle of caramel syrup.
Title: Good Housekeeping's Classic Sugar Cookie
Ingredients:
- 6 all-purpose flour
- 1 baking powder
- 1 salt
- 2 butter
- 3 sugar
- 4 eggs
- 2 vanilla extract
Instructions:
1. In a large bowl, whisk flour, baking powder and salt. In a separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with a rubber spatula.
2. Divide dough into 8 equal pieces; flatten each into a disk. Wrap in plastic wrap and refrigerate overnight.
3. Preheat oven to 350 degrees. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4-inch thickness; keep remaining dough cold. With floured 3- to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies 1 inch apart on ungreased cookie sheets.
4. Bake until edges are golden, 12 to 15 minutes. With wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings.
5. When cookies are cool, prepare frosting and decorate cookies. Allow frosting to dry. Store cookies in tightly sealed containers with waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.
Title: Basic Dessert Crepes Batter
Ingredients:
- 4 eggs
- 1 flour
- 2 sugar
- 1 milk
- 1/4 water
- 1 butter
Instructions:
1. Put all the ingredients in your blender and blend for 1 minute.
2. Scrap down the sides and blend for an additional minute or until smooth.
3. Refrigerate for 1 hour.
4. To Cook:
5. A- Use an upside down crepe pan and follow instructions or.
6. B- Use a non stick skillet.
7. You do not have to use additional oil or fat.
8. Pour a little batter in the pan, just pour in enough batter so it will thinly coat your pan, tilt the pan to spread the batter evenly on the bottom of the pan Cook over medium heat for a couple of minutes until the bottom is light brown, flip and cook for a few seconds more Remove from heat and stack on a plate with wax paper between them.
Title: Cinnamon Candied Apples
Ingredients:
- 2 water
- 1 sugar
- 1 apples
- 6 of fresh mint
Instructions:
1. Bring water, sugar and candies to boil over medium heat in a large saucepan. Stir constantly until dissolved.
2. Reduce heat and carefully add the apples. Cook (uncovered) until apples are tender, about 8 minutes.
3. Transfer apples to a serving dish and pour syrup on apples.
4. Serve either warm or chilled. Garnish with mint or whipped cream if you like.