lumicero/recipes-ing2inst huggingface dataset:
Title: Cheesecake
Ingredients:
- 16 cream cheese
- 16 sour cream
- 2/3 sugar
- 3 eggs
- 1 vanilla
- 2 lemon
- 4 graham cracker crumbs
- butter
Instructions:
1. Melt butter & mix with Graham crumbs, for in pan & freeze while making the filling.
2. Cream eggs & sugar, mix in room temp cream cheese & sour cream.
3. Add vanilla & lemon zest, combine.
4. Pour in filling, cook on 325 for 35 to 40 minutes or until just jiggly.
Title: Whipped Cream Valentine Cake
Ingredients:
- 1 frozen strawberries
- 1 raspberries
- 1 unflavored gelatin
- 2 heavy cream
- 4 powdered sugar
- 1 vanilla
Instructions:
1. Cut angel food cake into 3 horizontal layers.
2. Drain juice from thawed berries into a small bowl. Sprinkle gelatin over juice and allow to stand until softened.
3. Set small bowl in a larger bowl of hot water and stir until gelatin dissolves. Combine gelatin muxture with berries and cool slightly. (if mixture cools too much, gelatin will set.).
4. Add sugar and vanilla to whipped cream. Fold berries into cream. (It may seem too juicy but it will soon set up.)
5. Alternate cake layers with generous layers of cream mixture. Adjust top cake layer and spread remaining cream over entire top and sides of cake. Refrigerate until firm.
Title: Caramel Apples With Coconut & Chocolate Drizzle
Ingredients:
- 5 apples
- 1 water
- 2 angel flake coconut
- 1 1/2
- 2
Instructions:
1. Insert wooden pop sticks into stem ends of apples. Microwave caramels and water in deep microwaveable bowl on HIGH 2 to 3 minutes or until caramels are melted, stirring every minute.
2. DIP apples in caramel, turning to evenly coat; scrape excess from bottoms of apples. Roll apples in coconut; place on greased tray. Refrigerate 15 minutes.
3. MICROWAVE chocolate in separate deep microwaveable bowl on HIGH 1 minute or 1 minute 15 seconds or until chocolate is almost melted, stirring after 1 minute; stir until completely melted. Drizzle chocolate over apples; return to tray. Let stand until chocolate is firm. Keep refrigerated.
4. KRAFT KITCHENS TIPS:
5. SIZE-WISE:
6. Here's a special-occasion treat that is perfect for enjoying in the fall when apples are at their peak.
7. SUBSTITUTE:
8. Substitute 2/3 cup chopped PLANTERSS Salted Peanuts for the toasted coconut.
9. COOKING KNOW-HOW:
10. If the apples you purchased are waxed, be sure to wash the wax off completely before dipping apples in the melted caramels.
Title: Honey Roasted Rhubarb Compote
Ingredients:
- 4 rhubarb
- 3/4 honey
- 2 raw sugar
- 2 vanilla
- 1
Instructions:
1. Heat oven to 400°F.
2. Combine rhubarb, OJ, honey and sugar in a pie dish.
3. Roast for 1 hour, until rhubarb collapses and OJ is reduced.
4. Cool 15 minutes, then stir in vanilla and serve or store.
Title: Cherry Mixed Berry Chocolate Caramel Streusel Bread Pudding
Ingredients:
- 5 dried cherries
- 5 mixed berries
- 5 raisins
- 3 boiling water
- 3 baking soda
- 9 eggs
- 1 1/4 vanilla-flavored soymilk
- 3/4 vanilla extract
- 2 white sugar
- 1 vanilla extract
- 1 ground cinnamon
- 1 nutmeg
- 1 ground cloves
- 1/2 ground ginger
- 1/2 roasted walnut
- 8 all-purpose flour
- 1 oatmeal
- 1 roasted walnut
- 2/3 brown sugar
- 1/2 butter
- 1/2 margarine
- 1
- 1/4
- 4
Instructions:
1. Boil 3 cups of water, add baking soda and dried berries, cherries and, raisins let soak for at least 2 hours before using preferabley over night.
2. Preheat oven to 375.
3. "line a 11-by-15 inch cake pan with parchment paper spray pan and paper with cooking spray.
4. In a bowl whisk together eggs, sugar, spices, milk and vanilla until well blended.
5. In another bowl toss bread crumbs, drained cherries,berries, and raisins' chips and nuts.
6. Add egg mixture and stir well.
7. Press firmly into prepared pan cover with foil.
8. Bake 40-45 min until .
9. Combined all the streusel ingredients in a small bowl.
10. Spread over the top of of pudding and baked uncovered for another 15 minutes.
11. let cool 10 to 15 minutes before serving.
Title: Best Bread Pudding
Ingredients:
- 5 -6 eggs
- 3 sugar
- 3/4 salt
- 1/4 cinnamon
- 1 vanilla
- 1 milk
- 2 1/2 rum
- 1/2 raisins
- 1/2
Instructions:
1. In mixing bowl, add eggs, milk, rum, salt, cinnamon, vanilla, and sugar, whisk until well blended.
2. Put the bread cubes into a buttered 1 1/2 quart casserole dish.
3. Sprinkle the raisins over the cubes of bread.
4. Pour the egg/milk mixture slowly over the top.
5. Bake in a 350 degree oven for approximately 50 minutes, until a silver knife inserted into the center of the pudding comes out clean.
Title: No Bake Strawberry Cake
Ingredients:
- 1 sugar-free strawberry gelatin
- 4 sugar-free instant vanilla pudding mix
- 2 fresh strawberries
- 1 -2 frozen strawberries
- Cool Whip
Instructions:
1. Cut Angel food cake into bite size pieces and place in 13x9 pan.
2. Mix strawberry jello according to directions on package and pour over cake.
3. Place fresh or frozen strawberries over cake.
4. Place in refrigerator. After set, mix pudding according to package directions and spread on top of cake, then top with cool whip.
Title: Cottage Cheese Filling
Ingredients:
- 1 cottage cheese
- 1/2 sugar
- 1 cinnamon
- 1/2 raisins
- 3/4 wine
- 1
Instructions:
1. Soak raisins in the wine overnight.
2. Wrap the cottage cheese in two layers of cheese cloth and squeeze the liquid fron the cheese.
3. Allow the cheese to continue to drain overnight in the refrigerator.
4. Drain the raisins and discard the liquid.
5. In a medium bowl, combine all ingredients well.
Title: Mother in Law's Madeira Cake
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 1 lemon, juice and zest of
- 3 eggs
- 1 1/3 self-rising cake flour
- 1/2 all-purpose flour
Instructions:
1. Butter a 9x5" loaf pan and line with parchment or wax paper. Preheat oven to 350*.
2. Cream butter and sugar, then add lemon zest. Add the eggs one at a time with a tbsp of flour for each. Then gently mix in the rest of the flour and finally the lemon juice.
3. Pour batter into prepared pan. Sprinkle with up to 2 tbsp sugar.
4. Bake 1 hour or until cake tester comes out clean. Remove to wire rack and let cool in pan before turning out.
Title: Chai Spiced Tea Cake
Ingredients:
- 125 butter
- 1/2 caster sugar
- 2 eggs
- 1 vanilla essence
- 1 1/2 self raising flour
- 125 milk
- 1 cinnamon
- 1 nutmeg
- 1 clove
- 3/4 icing sugar
- 1/2 vanilla essence
- 1 milk
- 1/4 cinnamon
Instructions:
1. Preheat oven to 180°C.
2. Cream butter and sugar.
3. Add eggs one at a time and mix well until a smooth consistency.
4. Sift together flour and spices. Add one third of dry mixture to eggs and butter.
5. Add vanilla essence to milk, and add half to cake batter.
6. Alternate dry and liquid ingredients, beating well between each addition.
7. Place batter in a greased log pan.
8. Bake 40 - 50 minutes, until a knife or skewer can be inserted and removed clean. Remove from oven and allow to cool before glazing.
9. For Glaze: SIft icing sugar and cinnamon. Add milk and vanilla and mix until smooth. Add more milk if necessary to make a runny paste. Spread icing mixture over cake. Allow to set and serve.
Title: Black N' Blueberry Shortcake
Ingredients:
- 2 flour
- 1/4 sugar
- 1 lemon zest
- 2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 butter
- 1/2 buttermilk
- 1 vanilla extract
- 1 water
- 1 sugar
- 2 blueberries
- 2 sugar
- 1/2 fresh lemon juice
- 2 cornstarch
- 2 fresh blackberries
- 3
- 1
Instructions:
1. Preheat oven to 400°.
2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
4. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
5. Add buttermilk and vanilla; stir just until moist.
6. Turn dough out onto a lightly floured surface; knead lightly 4 times.
7. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds.
8. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray.
9. Combine water and egg white, stirring with a whisk; brush over dough rounds.
10. Sprinkle evenly with 2 teaspoons sugar.
11. Bake at 400° for 13 minutes or until golden.
12. Remove from oven, and cool on a wire rack.
13. To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan.
14. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick.
15. Place in a large bowl; add remaining cups of blueberries and blackberries, stirring to coat.
16. Cover and chill.
17. Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake.
18. Top each serving with 2 tablespoons whipped topping and top half of shortcake.
Title: Molasses Spice Cookies
Ingredients:
- 3 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 ground ginger
- 1/2 salt
- 1/4 molasses
- 1 egg
- 1 sugar
- 1 1/4 unsalted butter
Instructions:
1. Mix together the flour, baking soda, cinnamon, cloves, ginger and salt in a medium bowl.
2. Combine the molasses and egg in the bowl of a stand mixer fitted with the paddle attachment on low speed. Add the sugar and beat on medium speed until combined. Add the melted and cooled butter and beat on low speed until thoroughly incorporated. Scrape down the sides of the bowl and paddle as needed. Add the flour mixture in thirds on low speed and mix until incorporated. Stop the mixer and scrape down the bowl and paddle between additions.
3. Place a sheet of plastic wrap on a work surface and place the dough in the center. Flatten the dough into a uniform thickness. Wrap with plastic wrap and place in the refrigerator to chill for 20 to 30 minutes.
4. Line a plate with parchment paper. Roll heaping tablespoons of the dough into balls about 1 1/2 inches in diameter and place on the plate. Refrigerate until chilled, at least 1 hour.
5. Position 2 racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
6. Place a scoopful of sugar in a medium bowl for garnishing the cookies. Remove the plate from the refrigerator and, working with 6 dough balls at a time, toss them in the sugar until evenly coated. Transfer the sugared dough balls to the prepared baking sheets, evenly spacing them about 2 inches apart. Repeat with the rest of the dough balls.
7. Bake for 8 minutes, then rotate the baking sheets from front to back and top to bottom. Bake until the cookies are dark golden brown with lighter cracks, 7 minutes. They will be a little puffy but will deflate slightly as they cool. Slide the parchment paper with the cookies onto a wire rack to cool completely.
Title: Bailey's Irish Cream Blueberry Mousse
Ingredients:
- 1 lemon, juice and zest of
- 1 egg
- 5 Baileys Irish Cream
- 1/2 granulated sugar
- 1 unsalted butter
- 4 cream of tartar
- 1/8 fresh blueberries
- 2
Instructions:
1. Chill six 8 or 9 ounce stemmed dessert glasses.
2. In the top of double boiler set over simmering water, whisk together lemon zest, juice, egg, 1 egg white, Baileys Irish Cream and 3/4 cup of the sugar.
3. Cook, stirring continuously, for 12-15 minutes, or until the mixture thickens.
4. Remove the double boiler from the heat and stir in the butter.
5. Set the top of double boiler in a large bowl filled with ice and let the mixture cool, shisking occasionally.
6. In a small bowl, combine the remaining 4 egg whites and the cream of tartar.
7. Beat with an electric mixer until soft glossy peaks form.
8. Add the remaining 1/4 cup os sugar, a little at a time, and continue to beat until stiff peaks form.
9. Stir a few teaspoonsfull of the egg white mixture into the cooled custard to lighten it.
10. fold in the remaining egg whites and 1-1/2 cups of the blueberries.
11. Spoon into glasses and refrigerate for 1 to 2 hours, or until set.
12. At serving time, garnish with the reserved blueberries.
Title: Maple Mousse Recipe
Ingredients:
- 4 low-fat yogurt
- 1/2 maple syrup
- 2 brandy
- 1 lemon zest
- 2 granulated sugar
- 2
Instructions:
1. Place cheesecloth over a strainer. Place strainer over a bowl. Add yoghurt into strainer and leave to drip, refrigerate overnight. There will be about 2 cups yoghurt remaining. Discard the liquid. Place yoghurt in a large bowl.
2. In a Pot, on medium heat, reduce maple syrup until 1/4 cup remains. Remove from heat, add brandy, cool 10 minutes. Beat into yoghurt along with lemon zest.
3. With electric mixer beat egg whites until frothy, then beat in sugar. Continue beating until egg whites hold soft peaks. Fold into yoghurt mixture.
4. Spoon into glass dishes and serve with cookies and nice hot cup of coffee or tea.
Title: Macadamia Meltaways
Ingredients:
- 6 1/2 powdered sugar
- 1/4 butter
- 1 flour
- 2 vanilla extract
- 1
Instructions:
1. Cream the butter and sugar. Add the flour, vanilla and chopped nuts. Roll in 3/4 inch balls and bake on parchment lined baking sheets at 325* for 20-22 minutes. Roll in powdered sugar while warm.
2. These freeze well.
Title: Strawberry Cheese Bundles
Ingredients:
- 1 cream cheese
- 2 confectioners' sugar
- 1/4 crushed pineapple
- 1
- 1/3
- 2 -3
Instructions:
1. In a small mixing bowl, beat the cream cheese, sugar and extract until smooth.
2. Unroll crescent dough and separate into eight triangles.
3. Place 1 heaping teaspoon of cream cheese mixture in the center of each triangle.
4. Top with 1 teaspoon of pie filling and 1 teaspoon of pineapple.
5. With one long side of the pastry facing you, fold right and left corners over filling to top corner, forming a square.
6. Seal edges.
7. Place on an ungreased baking sheet and bake at 375 degrees for 15-17 minutes or until lightly browned.
8. Brush with spreadable fruit and serve warm or cold.
Title: The Best Peanut Butter Cookies Ever!
Ingredients:
- 1 margarine
- 1 peanut butter
- 1 white sugar
- 3/4 brown sugar
- 1 egg
- 1 vanilla
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 1 rolled oats
Instructions:
1. Cream margarine, peanut butter and sugars.
2. Beat in egg and vanilla.
3. Mix flour, soda and salt and add.
4. Mix in rolled oats, beatin well.
5. Form into one inch balls.
6. Place 2" apart on a greased cookie sheet.
7. Bake 10-12 minutes at 350F.
Title: Chocolate Cupcakes (Cake)
Ingredients:
- 1/4 butter
- 1 1/2 white sugar
- 2 eggs
- 3/4 vanilla
- 1 1/3 Gold Medal all-purpose flour
- 1/4 baking soda
- 2 baking powder
- 1/8 salt
- 3/4 milk
- 1
Instructions:
1. Preheat oven to 350. For cupcakes, line pan with paper/foil liners.
2. Sift together flour, baking powder, baking soda, cocoa and salt.
3. In large bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time.
5. Add 1/3 flour mixture and stir.
6. Add 1/3 milk and stir.
7. Repeat 2 more times.
8. Fill cupcake liners 2/3 full.
9. Bake 15-17 minutes. Toothpick should come out clean.
10. Frost with favorite frosting.
Title: Butter Cake
Ingredients:
- 1/2 flour
- 5 eggs
- 1 sugar
- 1 butter
- 1 lemon, zest of
Instructions:
1. Whip butter and sugar in a mixer, add eggs, whip until sugar is dissolved and add flour gradually.
2. Grate lemon peel and add to the dough.
3. Put the dough in a well greased mold and bake in a preheated oven for 35 minutes at 200°C (392°F).
Title: Frangipani Cake
Ingredients:
- 7 almond paste
- 1/2 granulated sugar
- 1/2 butter
- 3 eggs
- 1/2 cake flour
Instructions:
1. Preheat oven to 350° with rack in middle.
2. Grease and flour a small cake pan.
3. With electric mixer on low speed, blend almond paste, sugar and butter.
4. Continue mixing, adding eggs one at a time.
5. Mix on high until batter is light and fluffy, about 3 minutes.
6. Sift in the cake flour.
7. Gently fold into batter until just blended.
8. Spread batter evenly into pan.
9. Bake 30-35 minutes or until golden and inserted toothpick comes out clean.
Title: Mrs. Sacco's Brownies
Ingredients:
- 1/2 butter
- 3/4 margarine
- 1 flour
- 5 sugar
- 1 vanilla
- 2 eggs
Instructions:
1. In medium bowl, melt butter or margarine (microwave, about 30 seconds).
2. Add flour, sugar, cocoa powder, vanilla, and eggs.
3. Slowly stir with wooden spoon to incorporate ingredients.
4. Beat vigorously with spoon until smooth.
5. Spread batter in ungreased 8x8 square pan.
6. Bake 18-20 minutes at 350.
Title: Date Shortbread 1968
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1/2 cinnamon
- 1 margarine
- 1 salted butter
- 1 1/2 brown sugar
- 3/4 rolled oats
- 1/4 dates
- 1 raisins
- cold water
Instructions:
1. Filling:.
2. Combine, dates, raisins and water, and cook over medium heat until thick and redued. Remove and cool.
3. Base and top:.
4. Place flour, soda, powder and salt into a large bowl. Cut in the margarine or butter until crumbly. Then mix in the brown sugar and oats, combining well.
5. Pat half this base crumb mixture into a lightly greased 9 x 13 inch pan.
6. Spread cooled filling evenly on top.
7. Pat lightly the remaining crumbs on the top.
8. Place in preheated oven 325 degrees, for 30 to 35 minutes. Increase heat if necessary to make sure the top is a nice light golden brown.
9. Cut into squares while still slightly warm. Then cool thoroughly.
Title: Chocolate Chip Cookie Dunkers
Ingredients:
- 1/4 butter
- 1/4 shortening
- 1/2 brown sugar
- 1/4 granulated sugar
- 1/4 baking soda
- 1 egg
- 1 vanilla
- 1 1/4 all-purpose flour
- 1/2 pecans
- 1/2 hazelnuts
- 6 shortening
- 1
Instructions:
1. Preheat oven to 350°F Line a 9x9x2-inch baking pan with foil, allowing edges to hang over sides of pan; set pan aside.
2. Beat butter and 1/4 cup shortening in a medium bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in miniature semisweet chocolate pieces and, if desired, nuts.
3. Press dough evenly onto bottom of prepared baking pan. Bake in preheated oven for 25 to 30 minutes or until crust is evenly golden brown and center is set. Cool in pan on a wire rack for 1 hour. Reduce oven temperature to 325°F
4. Use foil to lift baked mixture out of pan. Transfer cookie to a cutting board; remove foil. Cut baked mixture into 9x1/2-inch slices using a serrated knife. Place slices, cut sides down, 1 inch apart on an ungreased cookie sheet. Bake in 325°F oven about 20 minutes or until crisp, turning carefully halfway through baking time. Cool completely on the cookie sheet on a wire rack. Trim ends, if desired.
5. Microwave chopped chocolate and 1 tablespoon shortening in a small microwave-safe bowl on 50 percent power (medium) for 2 to 3 minutes or until melted and smooth, stirring twice. Brush or spread one end of each cookie stick with melted chocolate mixture; let excess drip down sides of cookie. Place cookies on parchment paper or waxed paper; let stand about 1 hour or until set. Makes 18 cookies.
6. To store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Title: Coconut Pudding Crunch
Ingredients:
- 1/2 butter
- 1 1/4 coconut
- 1/4 brown sugar
- 1 milk
- 2 2/3 instant vanilla pudding
- 2 instant coconut pudding mix
- 1
Instructions:
1. Crunch: Combine coconut, butter, sugar and almonds.
2. Grease a 9x13 pan and bake for 20 minutes at 350 degrees F.
3. Stir two or three times.
4. Pudding: Mix ingredients as per package direction then mix in whipped topping Put half of the crunch mixture in the bottom of the pan.
5. Pour half of the pudding mixture over crunch.
6. Add the rest of the crunch.
7. Top w/ the remainder of the pudding.
Title: Passover Fruit Casserole
Ingredients:
- 1/2 prune
- 1/2 raisins
- 1/2 apples
- 1/2 sugar
- 3 cinnamon
- 9
- 1
Instructions:
1. Put apricots, prunes & pineapple in a bowl. Pour boiling water over them to cover. Let stand for at least 1 hour & drain.
2. Add raisins & sliced apples.
3. Beat egg whites (adding sugar gradually) to a stiff meringue. Add oil & matza meal. Mix thoroughly, but gently. Fold batter into the fruit.
4. Transfer to an oiled, glass baking dish (about 12"x15"). Sprinkle w/cinnamon & bake 45 minutes at 350 F or 160°C.
5. NOTE: The RZ system apparently doesn't accept matza as a correct spelling & chgs the word to matzo -- despite my efforts.
Title: Chocolate Brownie Muffins
Ingredients:
- 1 pumpkin
- 1
Instructions:
1. Mix together, add some chopped walnuts if you like. I use an ice cream scoop to put the batter into the muffin cups.
2. Bake 20 minute.
Title: Chocolate Sour Cream Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 3 -4 sour cream
- 1 eggs
- 3 applesauce
- 1/2 water
- 1/2
- 1
Instructions:
1. In a mixing bowl, combine cake and.
2. pudding mixes, sour cream, eggs, applesauce
3. and water. beat on low speed for 2
4. minutes. fold in the chocolate chips.
5. transfer to a greased and floured 10-in.fluted tube pan.
6. bake at 350% for 60-65 minutes or until a.
7. toothppick inserted near the center comes.
8. out clean. cool for 10 minutes before removing from pan.
Title: Twin Chocolate Delights
Ingredients:
- 1 butter
- 2 1/2 white sugar
- 1/2 baking soda
- 2 salt
- 1 vanilla
- 2 eggs
- 4 flour
- 3 chocolate chips
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F., rack in the middle position.
2. Melt butter in a large microwave-safe bowl. Add the sugar and mix. Then add the cocoa, soda, salt, vanilla and stir until smooth. Add the beaten eggs and stir throughly. Mix in the flour, the chopped nuts (if you want to use them), and then the chocolate chips.
3. Place rounded teaspoons of dough on a greased cookie sheet, 12 to a standard sheet. (They'll flatten out as you bake them.).
4. Bake at 350 degrees F. for 10 minutes. Cool on the cookie sheet for 2 minutes, then remove them to a wire rack to complete cooling.
Title: Peanut Butter Apple Crisp
Ingredients:
- 6 -8 green apples
- 1/2 water
- 2 lemon juice
- 1 cinnamon
- 3/4 flour
- 3/4 brown sugar
- 1/3 peanut butter
- 1/4 margarine
Instructions:
1. Preheat oven to 350 degrees. Arrange apple slices in bottom of a lightly oiled 9-by-13-inch baking dish.
2. Mix lemon juice and water and pour over apples. Sprinkle cinnamon on top. Mix remaining ingredients until crumbly. Spread evenly over the apples.
3. Bake for about 40 minutes, or until golden brown.
Title: Peppermint Swirl Fudge Nut Cake
Ingredients:
- 1 cream cheese
- 1 water
- 1/2 eggs
- 1/4 creme de menthe
- 3 water
- 1/4 walnuts
- 1/2 powdered sugar
- 4 water
- 3
- 1/4
- 1
- 2 -3
Instructions:
1. Heat oven to 350.
2. Generously grease and flour 12 cup Bundt pan or 10 inch tube pan.
3. In large bowl, combine cake mix, cream cheese, 1/2 cup water, oil and eggs at low speed until moistened; beat 2 minutes at high speed.
4. Place 1 1/2 cups batter in small bowl; stir in creme de menthe syrup and peppermint extract until well blended.
5. Set aside.
6. To remaining batter, add 4 oz. melted chocolate and 3 T. water; blend well.
7. Stir in walnuts.
8. Spoon half of chocolate batter into greased and floured pan.
9. Spoon peppermint batter randomly over chocolate batter; top with remaining chocolate batter.
10. Pull knife through batter from top to bottom in a folding motion, turning pan while folding.
11. Bake at 350 for 40-50 minutes or until cake springs back when touched lightly near center.
12. Cool upright in pan 30 minutes; turn out onto serving plate.
13. Cool completely.
14. In small saucepan, melt 1 oz. chocolate; stir in powdered sugar and enough water for desired drizzling consistency.
15. Spoon glaze over cake, allowing some to run down sides.
16. Store in refrigerator.