lumicero/recipes-ing2inst huggingface dataset:
Title: Cold Lemon Souffles With Wine Sauce
Ingredients:
- 1 unflavored gelatin
- 1/4 cold water
- 5 eggs
- 2 lemon zest
- 3/4 granulated sugar
- 1 1/2 heavy cream
- 1 granulated sugar
- 1/2 cornstarch
- 1 water
- 1/2 lemon zest
- 1 salted butter
- 3 dry white wine
- 2
- 1/2
Instructions:
1. Prepare the Souffles: Sprinkle gelatin over cold water in a small bowl. Let stand 5 minutes.
2. Combine egg yolks, lemon zest, lemon juice, and 3/4 cup of the sugar in top of a double boiler over boiling water. Cook, stirring constantly, until lemon mixture is slightly thickened, 8 to 10 minutes. Remove pan from heat, and stir in gelatin until completely combined and smooth. Transfer mixture to a large bowl. Place bowl in an ice bath, and let stand, stirring occasionally until mixture has cooled, about 15 minutes. Thoroughly clean top of double boiler.
3. Combine egg whites and remaining 3/4 cup granulated sugar in top of double boiler over simmering water; cook, stirring constantly, until sugar dissolves and mixture is hot, 4 to 5 minutes. Transfer into a medium bowl, and beat with an electric mixer on high speed until medium peaks form, 7 to 8 minutes.
4. Beat cream with electric mixer on high speed until medium peaks form, 3 to 4 minutes.
5. Gently fold egg white mixture into yolk mixture. Gently fold whipped cream into egg mixture. Divide souffle mixture evenly among 8 (8-ounce) ramekins or dessert glasses. Cover and chill 2 hours or overnight.
6. Prepare the Wine Sauce: Whisk together sugar and cornstarch in a small saucepan. Stir in water, lemon zest, and lemon juice until smooth. Bring to a boil over medium-high; reduce heat to medium, and cook until thickened, about 3 minutes. Remove from heat, and stir in salted butter until melted and combined; stir in dry white wine. Cover and chill until ready to serve. Drizzle Wine Sauce over Souffles, and sprinkle with lemon zest, if desired.
Title: October Apple Cake With Hot Caramel Sauce
Ingredients:
- 1/4 butter
- 1 margarine
- 1 sugar
- 1 egg
- 1/2 flour
- 1 walnuts
- 1/2 cinnamon
- 1 nutmeg
- 1/4 baking soda
- 3 salt
- 1/4 apples
- 1/2 butter
- 1/2 margarine
- 1/2 brown sugar
- 1 white sugar
- vanilla
- salt
Instructions:
1. Preheat oven to 350-degrees F.
2. Spray a 8-inch square cake pan with non-stick cooking spray (Pam) or grease pan and set aside.
3. In a large bowl cream butter with sugar. Beat in egg. Stir in flour, walnuts, cinnamon, nutmeg, baking soda and salt. Fold in apples.
4. Pour into prepared pan.
5. Bake for 30-40 minutes or until cake is done and toothpick comes clean when inserted in cake.
6. Cut in squares when cool and serve with hot caramel sauce (recipe follows).
7. To make caramel sauce melt butter in saucepan over low heat and then add remaining ingredients. Bring to a boil, stirring constantly. Continue stirring for 5 minutes or until sauce thickens.
8. Remove caramel sauce from heat and serve over apple cake squares.
Title: Ooie-Gooie-Chocolate -Caramel-Macadamia Chunk Cookies
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 1/2 light brown sugar
- 2 eggs
- 1 vanilla extract
- 1 real maple syrup
- 1 flour
- 2 baking soda
- 2 1/2 salt
- 1 rolled oats
- 1/2
- 1
- 30
- 1
Instructions:
1. Cream butter & sugars in large mixing bowl. Add eggs, extracts, syrup, and cream.
2. In another bowl, sift and mix flour, baking soda and salt. Stir in chocolate chips, oats, and toasted nuts. Fold dry ingredients into butter mixture.
3. Chill dough for 1 hour. Preheat oven to 350 and PLACE A PIECE OF PARCHMENT PAPER ONTO YOUR COOKIE SHEET.
4. Place a heaping tablespoon of dough into palm of your hand, and press one chocolate covered caramel candy into center of each piece of dough. Wrap dough around candy, covering completely.
5. Bake cookies for 14-16 minutes, until lightly browned. Cool in pan until well set, then onto rack. Don't eat hot, as caramel is LAVA-like 8-).
6. Serve with *plenty* of milk.
Title: Butter Cream-Filled Cake
Ingredients:
- 3 warm water
- 3 -4 sugar
- 150 plain flour
- 9 cornstarch
- 3 baking powder
- 100 lemons
- 100 sugar
- 3 milk
- 43 butter
- 100 margarine
- 2 1/2
- 250
- 2 -3
Instructions:
1. Sponge Mixture.
2. Whisk egg yolks with the water until frothy.
3. Add 2/3 of the sugar and the vanilla sugar, a bit at a time.
4. Continue whisking until the mixture is thick and creamy.
5. In a separate bowl, whisk the egg whites until stiff enough to show and retain the cut of a knife.
6. Gradually whisk in the rest of the sugar.
7. fill the egg white snow onto the whisked egg yolk mixture.
8. Mix together the flour, corn starch and the baking powder.
9. Sieve onto the egg whites.
10. Fold all the ingredients gently together (do not stir or beat).
11. Line the bottom of a 10" (26 cm) round baking tin with a removable rim with baking paper and fill with the sponge mixture.
12. Bake immediately in a moderately hot oven for 20 to 30 minutes.
13. A moderately hot oven is 340 to 390 F or 170 to 200°C.
14. Butter Cream Filling:
15. Blend the pudding powder and sugar with 6 tbsp of the milk.
16. Bring the rest of the milk to a boil.
17. remove from heat and slowly stir in the blended pudding powder.
18. Stir the pudding occasionally while it is cooling down.
19. Cream the butter and beat int the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).
20. Cut the cake through twice horizontally.
21. Spread the bottom layer with either a thin layer of jame and then 1/4 of the butter cream filling.
22. Lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.
23. Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sided with almonds .
24. Pipe the rest of the cream decoratively over the top.
Title: Banana Bread Pudding
Ingredients:
- 4 butter
- 1/4 eggs
- 3 milk
- 2 sugar
- 1/2 vanilla extract
- 2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1/2 banana
- 1 butter
- 3 sugar
- 2 cornstarch
- 1 milk
- 3/4 light corn syrup
- 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 375°.
2. Place bread cubes into greased 2-quart casserole; pour butter over and toss to coat.
3. In medium bowl, lightly beat eggs. Add the milk, sugar, vanilla, cinnamon, nutmeg and salt.
4. Stir in the bananas. Pour over bread and stir to coat.
5. Bake uncovered for 40 minutes or until a knife inserted near the center comes out clean.
6. While baking, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter.
7. Stir in milk and corn syrup. Cook, stirring, over medium heat until mixture comes to a full boil.
8. Boil 1 minute then remove from heat; stir in vanilla.
9. Serve warm over warm pudding.
Title: Banana Brittle Parfait
Ingredients:
- 2 bananas
- 3/4 frozen strawberries
- 2
- 1
Instructions:
1. Combine bananas, peanut brittle and whipped cream.
2. Spoon into 4 (8 oz) stemmed water goblets, as follows- 2 tbls strawberries, 1/2 cup banana mixture, 2 tbls strawberries, and 1/2 cup banana mixture (approx. depending on banana size).
3. Chill 1 hour before serving.
Title: Ranger Cookies
Ingredients:
- 1 shortening
- 1 white sugar
- 1 brown sugar
- 1 baking powder
- 2 baking soda
- 1/2 salt
- 2 quick-cooking oatmeal
- 2 eggs
- 2 cake flour
- 2 pecans
- 1
Instructions:
1. Cream shortening and white sugar together.
2. Add eggs and remaining ingredients.
3. This will be real thick and I had to use my hands to mix it well.
4. Take about a heaping tablespoon (or more if you want larger cookies) and roll into a ball in place on cookie sheeet.
5. Bake at 350 degrees until brown.
6. Let cool slightly before removing from cookie sheet.
7. You can also add coconut or chocolate chips if desired.
8. Personally, I like them without them.
Title: Tuck Box Energy Bar
Ingredients:
- 2 butter
- 5 golden syrup
- 4 peanut butter
- 140 oats
- 100 rice
- 100 brown sugar
- 50 dried cherries
- 3 coconut
- 25 sunflower seeds
- 3 ground cinnamon
- 1
Instructions:
1. Heat oven to 180 C.
2. Melt in pot together the first 3 ingredients till stirs easily together.
3. Add everything else, combine well.
4. Spray and line a 20 cm square tin.
5. Press mixture into tin.
6. Bake 20 minutes.
7. Allow to cool totally in tin.
8. Can be refrigerated overnight.
9. Cut into bars.
Title: Orange Crunch Bars
Ingredients:
- 1 graham cracker crumbs
- 1/3 brown sugar
- 1 cinnamon
- 1/3 butter
- 2 cream cheese
- 1 sugar
- 1/4 baking powder
- 1 eggs
- 1/2
- 2
Instructions:
1. Combine crust ingredients and mix well.
2. Spray an 8 or 9 inch square baking pan with non-stick cooking spray.
3. Press crust ingredients into the bottom of the pan.
4. Combine filling ingredients and mix well with a hand mixer or in a food processor.
5. Spread over crust and bake for 25 minutes at 350 degrees.
6. Allow bars to cool and place in the refrigerator for several hours before serving.
7. If you prefer, you may use lemon or lime juice and rind instead of orange.
Title: Almond-Butter Cake
Ingredients:
- 1 1/2 sugar
- 2 sugar
- 1/2 butter
- 2 eggs
- 2 flour
- 1 1/2
- 3/4
Instructions:
1. Preheat oven to 350.
2. Add melted butter to sugar.
3. Stir in eggs and extract.
4. Add flour until well blended.
5. Pour into greased 9-inch cake pan.
6. Srinkle reserved 2 teaspoons of sugar and sliced almonds evenly over the top.
7. Bake for 40 minutes.
8. NOTE: REMOVE after 40 minutes. A toothpick will NOT come out clean!
Title: Rice Pudding
Ingredients:
- 2 water
- 1 medium grain rice
- 1 short-grain rice
- 1 cinnamon stick
- 1 evaporated milk
- 1/2 sweetened condensed milk
- 1 1/2 raisins
- 1/4 vanilla extract
- 2 salt
- 1 eggs
- ground cinnamon
Instructions:
1. Place water, rice and cinnamon stick pieces in small saucepan and bring to a boil.
2. Reduce heat to low. Cover.
3. Cook for 12 to 15 minutes or until liquid is absorbed.
4. Remove cinnamon stick pieces. Stir in evaporated and sweetened condensed milks, raisins, vanilla extract and salt and bring to a boil.
5. Stir a small portion of the rice mixture into the eggs. Add egg mixture to rice mixture. Mix well with wire whisk. Bring to a boil. Cook, stirring constantly, for 2 minutes.
6. Serve warm or chilled. Sprinkle with cinnamon before serving.
Title: Red Velvet Brownie Cupcakes
Ingredients:
- 1 butter
- 8 bittersweet chocolate
- 4 eggs
- 1 brown sugar
- 1 granulated sugar
- 1/2 salt
- 2 vanilla extract
- 5 flour
- 5
- 1
Instructions:
1. Preheat oven to 350 and line cupcake tins.
2. Melt butter and chocolate over a double boiler set over barely simmering water. Cool slightly.
3. In a large bowl, beat eggs and whisk is sugars, salt and extracts. Slowly add in the chocolate mixture and food coloring. Fold in the flour until just combined.
4. Bake for 35-40 minutes or until shiny and beginning to crack on top. Cool in pan on rack and frost with whipped cream cheese frosting after cupcakes are cool.
Title: Apricot Cream Mousse
Ingredients:
- 1 lemon juice
- 4 ladyfingers
- 1 mint leaf
- 250
- 2
Instructions:
1. Line a loaf tine with cling wrap.
2. combine condensed milk and lemon juice.
3. Add apricot puree and lightly fold in the whipped cream.
4. Layer ladyfingers on the bottom of the loaf tin and spread with a layer of mousse.
5. Repeat twice more ending with ladyfingers.
6. chill for at least 12hrs before serving .
7. Turn out and decorate with cream,mint leaves and apricot halves.
Title: Maple Carrot Muffins
Ingredients:
- 1/4 butter
- 1 egg
- 3/4 maple syrup
- 1/2 milk
- 1 carrot
- 1 rolled oats
- 1 1/4 flour
- 1 baking powder
- 1/2 salt
- 1/2 allspice
Instructions:
1. Preheat oven to 400 degrees fahrenheit.
2. Beat together the butter, egg and syrup.
3. Add the carrots and oats and blend well.
4. Sift the flour, baking powder, salt, and allspice.
5. Combine the two mixtures together.
6. If necessary add milk.
7. Fill paper lined muffin cups 3/4 full with batter.
8. Bake for 20-30 minutes.
Title: Double Raisin Bread Pudding
Ingredients:
- 6 raisins
- 1/2 milk
- 2 eggs
- 2 sugar
- 1/4 vanilla extract
- 2 salt
- 1/4 cinnamon
- 1/4 nutmeg
- 1/4 icing sugar
- 1 1/4 butter
- 6 egg
- 1 brandy
- 1/4
Instructions:
1. heat oven to 350*F.
2. butter a 1-quart baking dish.
3. combine bread cubes and raisins in baking dish.
4. combine milk, eggs, sugar, vanilla, salt, cinnamon, and nutmeg, and blend well.
5. pour over bread and raisins.
6. let stand 5 minutes.
7. bake uncovered for 50 minutes or until knife inserted in center comes out clean.
8. For The Sauce:
9. in a saucepan combine all sauce ingredients.
10. cook over low heat, stirring constantly until thickened (about 3 minutes).
11. serve warm over warm or cool pudding.
Title: Victoria Sandwich Cake
Ingredients:
- 3/4 unsalted butter
- 3/4 sugar
- 3 eggs
- 1 vanilla extract
- 1/4 self-rising flour
- 1 1/2 heavy cream
- 3/4 vanilla extract
- 2/3 - 3/4 granulated sugar
- 1/2
- 2
Instructions:
1. Preheat your oven to 350°F. Grease two 8" round cake pans.
2. In a medium-sized mixing bowl, beat together the butter and sugar until well combined and smooth.
3. Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
4. Add the extracts, if you're using them.
5. Add the flour, beating gently just until well combined.
6. Divide the stiff batter evenly between the cake pans; there'll be 11 to 12 ounces of batter in each, depending on the size eggs you used.
7. Bake the cakes for about 20 minutes, or until they start to pull away from the edges of the pans. Remove them from the oven, cool for a couple of minutes, and turn out of the pans onto a rack to cool completely.
8. When the cakes are cool, place one layer on a plate. Spread with the jam of your choice.
9. Whip the cream — 2/3 cup cream makes a medium-thickness layer of filling; 3/4 cup cream, a thick layer. Sprinkle in 2 tablespoons granulated sugar, or to taste, as you whip the cream until it's quite stiff. Stir in the vanilla at the end.
10. Spread the whipped cream over the jam. Top with the second layer of cake.
11. Brush the top of the cake with syrup, and sprinkle with coarse white sparkling sugar, if desired. Or sprinkle with confectioners' sugar just before serving.
12. Refrigerate the cake until you're ready to serve it. It'll be at its best within 12 hours; but is still quite good up to 2 or even 3 days later. The difference will be the whipped cream, which will gradually settle/compact.
Title: Keith's Cranachan
Ingredients:
- 6 -8 oatmeal
- 1 blackberries
- 2 raspberries
- 2 caster sugar
- 4
Instructions:
1. Toast the oatmeal in a cast iron (or any other heavy metal) skillet over medium heat until lightly brown - about 10 minutes. Toss/stir oats every minute or so -- be careful to not let them burn. Remove oats to a plate to completely cool.
2. Whisk the cream into a soft, thickened, consistency (just before peak stage).
3. Slowly add Drambuie (or vanilla) and sugar to cream until combined.
4. Fold in all but one tablespoon of oats (reserve for garnish). Then, fold in a few berries, gently crushing them a bit to give color to the cream/oat mixture.
5. Using tall (parfait work best) glasses, make two layers of fruit and cream. Berries first - 3 or 4, cream mixture, berries, cream. You want to end near the top rim of the glass.
6. Chill these for at least 30 minutes.
7. To garnish, sprinkle some of the reserved oats over top and add 2 or 3 berries. You can do this prior to chilling; I prefer not since the oats remain crunchier this way.
Title: Chewy Sugar Cookies from Cook's Illustrated
Ingredients:
- 2 1/4 unbleached all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/2 table salt
- 1 1/2 sugar
- 1/3 sugar
- 2 cream cheese
- 6 unsalted butter
- 1/3 egg
- 1 milk
- 1 vanilla extract
- 2
Instructions:
1. NOTE: Dough will be slightly softer than most. Handle as briefly and as gently as possible when shaping. Overworking the dough results in flatter cookies.
2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.
3. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
4. Place 1 1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cups of sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogenous dough forms.
5. Divide dough into 24 equal pieces, about 2 tablespoons each (can use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of a drinking glass, flatten dough balls until 2" in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per baking sheet), discarding any remaining sugar.
6. Bake, one sheet at a time, until edges are set and just beginnning to brown, 11 to 13 minutes, rotating sheet after 7 minutes. Cool cookies on baking sheet 5 minutes. Using wide spatula, transfer cookies to wire rack and cool to room temperature.
Title: Orange Chocolate Pots
Ingredients:
- 1 vanilla yogurt
- 400
Instructions:
1. Stir chocolate sticks in a heat proof bowl over simmering water until smooth and melted.
2. Remove from heat.
3. Spoon 400 ml of vanilla Fruche into heat proof bowl over water and let sit until warm.Stir warm Fruche into chocolate.
4. Pour into 4 serving bowls or glasses.
5. pop in fridge to cool.
6. Serve with Cream and coco on the top.
7. 400ml vanilla yogurt should be Fruche, but Zaar would't accept that!
Title: Almond Cheesecake Brownies
Ingredients:
- 1 1/4 flour
- 3/4 baking powder
- 1/2 salt
- 1/2 butter
- 8 sugar
- 2 eggs
- 5 vanilla
- 2 1/2 cream cheese
- 12
- 3/4
Instructions:
1. Preheat oven to 350°F Grease a 9x13in pan.
2. In a small bowl, combine flour, baking powder and salt. In a large saucepan, melt butter and chocolate over low heat, stirring until smooth. With a wooden spoon, beat in 1 1/2 cups of sugar. Add 4 eggs and 2 teaspoons of vanilla, beat until well blended. Stir in flour mixture just until blended.
3. In a small bowl, with mixer at medium speed, beat cream cheese until smooth, gradually beat in remaining sugar. Beat in remaining egg, almond extract and vanilla until just blended.
4. Spread 1/2 of the chocolate batter in prepared pan. Spoon creamcheese mixture in large dollops on top of chocolate. Spread remaining chocolate batter over cream cheese mixture. "Marble" with a butter knife by swirling the knife in broad strokes.
5. Bake until a toothpick inserted in the center comes out almost clean, about 35-40 minutes.
6. Cool completely before cutting.
Title: Chocolate Biscuit Cake
Ingredients:
- 5 Copha
- 1 egg
- 2 icing sugar
- 8 vanilla essence
- 250
- 1
Instructions:
1. Line a square cake tin with aluminium foil and place biscuits face down to make the first layer.
2. Melt Copha over low heat.
3. Sift icing sugar and cocoa. Making a well in the centre, gently mix in beaten egg and vanilla essence.
4. Gently add melted Copha and beat with electric mixer until smooth.
5. Spread evenly over first layer of biscuits. Repeat until finished. (Usually makes 3 layers).
6. Place in fridge to set.
Title: Apple & Olive Oil Cake With Maple Cream Cheese Icing
Ingredients:
- 3 sultanas
- 4 raisins
- 2 water
- 1/2 plain flour
- 1/4 ground cinnamon
- 1/2 salt
- 1 1/4 baking powder
- 1/2 baking soda
- 3/4 olive oil
- 1/2 caster sugar
- 2 vanilla pod
- 3 vanilla extract
- 1 eggs
- 2 apples
- 100 granny smith apples
- 100 lemon, zest of
- 85 unsalted butter
- 220 sugar
- maple syrup
- golden syrup
- cream cheese
Instructions:
1. Preheat the oven to 325 F (170 C). Grease an 8-inch (20cm) springform pan, then line the bottom and sides of it with baking parchment. If using, put the sultana raisins and the water in a saucepan and simmer on low heat until the water has been absorbed completely. Set aside to cool.
2. Sift the flour, cinnamon, salt, baking powder and baking soda into a bowl.
3. Put the oil and sugar in a bowl. Split the vanilla pod lengthwise and scrape the seeds into the bowl (or add extract). Whisk the oil, sugar and vanilla together (you could do this with an electric mixer with a paddle attachment). Gradually add the eggs to the mixture and mix until smooth and thick. Mix in the diced apples, sultanas and lemon zest. Add the dry ingredients, folding in gently (you can do this all at once).
4. In a clean bowl whisk the egg whites until they have a soft meringue consistency. Gently fold them into the batter, in 2 additions.
5. Pour the batter into the prepared pan and smooth out the surface. Bake for 1 hour and 15 minutes to 1 1/2 hours or until a skewer inserted in the middle comes out clean. When completely cooled, remove the cake from the tin and cut in half horizontally using a large serrated knife to form 2 discs.
6. To make the icing, beat together the butter and maple syrup and sugar until light and airy. Next add in the cream cheese and beat until it’s totally smooth (preferably with the whisk attachment). Use half of the icing to the sandwich the cakes together, and smooth the remaining frosting up on top.
Title: Lemon Cornmeal Dippers
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 1/2 salt
- 1 egg
- 2 lemon peel
- 1 fresh lemon juice
- 1 3/4 flour
- 2 flour
- 1 yellow cornmeal
Instructions:
1. Beat butter, sugar and salt in large bowl with mixer until fluffy.
2. Beat in egg, lemon peel and juice.
3. On low speed, beat in flour and cornmeal.
4. Shape heaping teaspoonfuls of dough into 4 to 5 inch ropes, about 1/2 inch thick.
5. For "S" shapes and place on ungreased cookie sheets.
6. Bake at 350 degrees for 20 minutes or until golden brown- Remove to wire rack to cool.
Title: Lemon Curd Whip
Ingredients:
- 1 Cool Whip
- 1
Instructions:
1. In a medium size bowl, combine whipped topping and lemon curd.
2. Chill and Serve.
3. Use as a dip for pretzels, fruit, angel food cake, or cookies.
4. Use as frosting on lemon cake or pie filling, top pie with fruit.
Title: Dutch Pepernoten
Ingredients:
- 50 butter
- 1/2 brown sugar
- 1/2 white sugar
- 1 milk
- 1 self raising flour
- 1 ground nutmeg
- 1 ground cloves
- 1 cinnamon
- 1/2 ground ginger
- 1/2
Instructions:
1. Cream the butter and sugar, then add spice mix (or spices).
2. Add the flour and milk and make very very small marble sized balls.
3. Bake for 10-15 minutes at 160 C (320 F) until golden.
Title: Applesauce Brownies
Ingredients:
- 1/3 unsweetened applesauce
- 1/2 Splenda sugar substitute
- 1/2 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1 eggs
- 1/2 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 375°F.
2. Combine oil, applesauce and cocoa.
3. Add sugar and stir until dissolved.
4. Add eggs and vanilla.
5. Mix dry ingredients together and stir into the mixture.
6. Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan.
7. Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean.
8. Cut into 16 or more squares.
Title: Caramel Cake
Ingredients:
- 18 1/4 butter
- 1 eggs
- 1/2 vanilla
- 3 butter
- 2 light brown sugar
- 1/2 dark brown sugar
- 1/2 powdered sugar
- 1/2 vanilla
- 1/4
- 2
- 1
Instructions:
1. Preheat oven to 350° and place rack in center of oven. Grease and flour two 9 inch cake pans.
2. In large mixing bowl, blend cake mix, milk, butter, eggs and vanilla with electric mixer on low for 1 minute. Scrape bowl and mix on medium for 2 minutes.
3. Pour batter into prepared pans and bake 27-29 minutes.
4. Cool in pans for 10 minutes; remove to rack and cool for 30 minutes.
5. To prepare frosting, place butter and brown sugars in a medium saucepan over medium heat, stirring, until mixture comes to a boil.
6. Add milk, stir and bring back to a boil; remove from heat.
7. Mix in powdered sugar and vanilla with wooden spoon until smooth.
8. Frost cake layers while frosting is still warm, working quickly (frosting will set as it cools). If frosting gets too hard to work with, warm over low heat for 1 minute, stirring constantly.