lumicero/recipes-ing2inst huggingface dataset:
Title: The Devil Made Me Chew It Pumpkin Brownie Muffins
Ingredients:
- 1 solid pack pumpkin
- 1
Instructions:
1. Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING!
2. Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray.
3. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.
Title: Holiday Inception Cookies
Ingredients:
- 1 butter
- 3/4 light brown sugar
- 1 granulated sugar
- 2 eggs
- 1 vanilla extract
- 3 1/2 flour
- 1 salt
- 1 baking soda
- 2 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
3. In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients until just combined. Stir in chocolate chips.
4. You can use an ice cream scoop, but I think your hands work best. With your hands scoop out some cookie dough and press an oreo on top of it. Then take some more cookie dough and place on top. Press the sides of the cookie dough together and ball it up so that it covers the oreo.
5. Place onto parchment lined baking sheets and bake cookies for approximately 15 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
6. This makes some epically huge cookies. Usually I cut them in half because then you can see the cookie within the cookie and its a more typical portion.
Title: Gobs
Ingredients:
- 2 sugar
- 1/2 boiling water
- 1 vanilla
- 1 flour
- 1 baking soda
- 4 baking powder
- 2 salt
- 1/2 cocoa powder
- 1/4 powdered sugar
- 1/2 salt
- 1 vanilla
- 3/4 milk
- 2 flour
- 1/2
- 3
- 4
Instructions:
1. Gobs:.
2. Mix sugar, crisco, sour milk, water, and vanilla together.
3. Sift flour, baking soda, baking powder, salt, and cocoa into the mixture.
4. Drop by teaspoon onto ungreased cookie sheet.
5. Bake at 450 degrees for 5 minutes.
6. Icing:.
7. Combine all ingredients using a mixer.
8. Add icing between the gobs.
9. Enjoy! :).
Title: Cabernet Fudge Brownies
Ingredients:
- 4 salted butter
- 1 canola oil
- 1/3 dry red wine
- 2 eggs
- 1/3 light brown sugar
- 2 sugar
- 1/4 vanilla
- 1/3 white whole wheat flour
- 1/2 baking soda
- 1/2 cocoa powder
- 1/4 salt
- 1/3 butter
- 1/2 dry red wine
- 3 salt
- 1 dragees
- 3
- 1
Instructions:
1. Preheat the oven to 350F and line an 8” pan with parchment paper.
2. Melt the chocolates, butter and oil together until smooth.
3. In a large bowl whisk together the wine, eggs, sugars and vanilla.
4. Stir in the chocolate mixture.
5. Add the flour, baking soda, cocoa powder and salt and stir until the batter is smooth and has thickened slightly.
6. Pour into the prepared pan and bake for 20-22 minutes or until a tester comes out mostly clean with just a few crumbs attached.
7. Meanwhile, melt the chocolate with the butter in a small bowl, then whisk in the wine and salt until smooth.
8. Pour the glaze over the warm brownies and spread it to the corners so the top is evenly coated.
9. Sprinkle with decorations, if using, and cool completely.
Title: Lemon Lavender Cookies
Ingredients:
- 1/2 butter
- 1/2 eggs
- 2 brown sugar
- 2 lemon zest
- 2 vanilla
- 1 lemon
- 1/4 oats
- 3 1/2 flour
- 1 1/2 baking soda
- 1 sea salt
- 2 1/2 - 3 black pepper
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350. Cream eggs, sugar, butter, zest, juice and vanilla together. Fold in dry ingredients, then knead dough until everything is incorporated and texture is soft and moldable.
2. Spoon onto cookie sheet (1-2 Tb. in size) and bake for 12-14 minutes. Remove from baking sheet immediately and let cool. Drizzle or spread icing onto cookies once completely cool to the touch. Makes about 4 dozen cookies.
3. ICING: 2 Celsius powdered sugar, juice of 1 lemon (strained), water to thin, extra lavender buds for sprinkling. Mix to desired thickness and taste. If too tart, cut with cool water. Sprinkle with remaining lavender buds and enjoy!
Title: Toffee Almond Treats
Ingredients:
- 1 flour
- 1 rolled oats
- 3/4 brown sugar
- 1 salt
- 1/2 butter
- 1/8 margarine
- 1/2 salt
- 1/4 butter
- 1/3 margarine
- 1/4 brown sugar
- 1 1/2 evaporated milk
- 1 vanilla
Instructions:
1. Crust:
2. combine all ingred's, mixing well until crumbly.
3. Press firmly into 9 by 13 pan.
4. Bake 10 mins at 350 degrees F.
5. Topping:
6. combine syrup, sugar, butter and milk in med.
7. saucepan.
8. Cook and stir over med.
9. heat until mixture boils, about 3 minutes Remove from heat and add nuts and vanilla.
10. Pour over crust, spread evenly.
11. Bake at 350 degrees F for 15 minutes Watch this closely, in my oven it actually only took about 12 minutes Cut when cool and store in fridge.
12. Servings it yielded is just a guess, it depends how big your squares are and i never counted.
Title: Passionfruit & White Chocolate Muffins
Ingredients:
- 2 self-raising flour
- 1/2 caster sugar
- 100 white chocolate
- 125 butter
- 1/3 milk
- 2 eggs
- 1/4 passion fruit pulp
- 1 vanilla extract
- 1 1/4 icing sugar
- 2 hot water
- 1 1/2 passion fruit pulp
Instructions:
1. Preheat oven to 200°C Lightly grease a 12-hole 1/3-cup capacity muffin pan.
2. Combine flour, sugar and chocolate in a bowl. Make a well in the centre.
3. Whisk butter, milk, egg, passionfruit and vanilla in a jug and pour into well. Gently fold until just combined.
4. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack.
5. Passionfruit icing:
6. Stir icing sugar, water and passionfruit in a bowl until smooth. Spoon over muffins, allowing to drizzle down sides. Allow to set. Serve.
Title: Vanilla Cognac Crepes
Ingredients:
- 1 all-purpose flour
- 1/2 milk
- 2 eggs
- 1/2 water
- 2 butter
- 1 cognac
- 1 vanilla extract
- 1/4 salt
Instructions:
1. Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
2. Melt a little butter in a crepe pan or large skillet over low-medium heat.
3. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.
4. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath.
5. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan.
6. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.
7. Repeat with the remaining batter.
Title: Gorgeous Chocolate Muffins
Ingredients:
- 75 butter
- 200 sugar
- 1 egg
- 1 milk
- 250 vinegar
- 1 flour
- 300 baking powder
- 2 chocolate
- 80 salt
- 75
- 1
Instructions:
1. In a bowl cream butter, sugar, vanilla sugar and the egg. Mix milk and vinegar and add it to the butter mixture.
2. In a second bowl combine flour, baking powder, salt, cacao powder and chocolate.
3. Blend the butter mixture into the flour mixture.
4. Fill the dough into a lined muffin pan and bake at 170°C in the pre-heated oven for about 30 minutes.
5. If you like, melt a bar of chocolate and spread the muffins with it.
Title: Mele Kalikimaka Macnut Cookies
Ingredients:
- 1 1/4 butter
- 1 1/4 powdered sugar
- 2 1/3 flour
- 1 1/2 egg
- 1 pure vanilla extract
- 2 salt
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease baking sheets.
3. Cream butter and sugar. Add egg and vanilla; Beat until light.
4. Sift flour and salt. Gradually add to creamed mixture.
5. Stir in nuts.
6. Drop teaspoonfuls of batter onto prepared baking sheets and bake for 15-20 minutes.
Title: Serendipity Chocolate Cake
Ingredients:
- 3 cake flour
- 1 3/4 baking soda
- 1 unsalted butter
- 2 light brown sugar
- 7 eggs
- 2 vanilla
- 2 1/2 cold water
- 1 sour cream
- 1 heavy cream
- 1 sugar
- 2 light corn syrup
- 2 1/2 vanilla
- 1 1/2 sour cream
- 1
- 2
Instructions:
1. Cake.
2. Preheat oven to 325* and butter the bottoms of 4 9-inch cake pans and line with parchment.
3. Sift together the flour and baking soda. Cream the sugar and butter -- add eggs and vanilla to the butter mixture -- mix thoroughly. Add the dry ingredients in three parts -- alternating with the cold water -- mix completely -- Add the sour cream and melted chocolate. Divide the batter between the prepared pans. Bake for 30 to 40 minutes -- cool the cakes in their pans for 15 minutes -- the cakes will sink to half their height -- Remove from pans and cool completely.
4. Frosting.
5. Place chocolate in large mixing bowl. Heat the cream, sugar, and corn syrup just to boiling -- pour over the chopped chocolate -- slowly stir till smooth. Add vanilla and cool completely -- then add sour cream -- frost -- store covered at room temperature.
Title: Skillet Date Cookies
Ingredients:
- 1/4 margarine
- 1/2 sugar
- 1/2 brown sugar
- 2 eggs
- 1 pecans
- 1 dates
- 2 vanilla
- 1 coconut
- 3
- 1
Instructions:
1. Cook the first 7 ingredients over medium head for 8 minutes.
2. Stir constantly.
3. Add vanilla and rice krispies and shape into balls.
4. Roll in coconut, let cool.
Title: Irresistible Triple Chocolate Muffins
Ingredients:
- 4 butter
- 1/2 all-purpose flour
- 1 1/2 cocoa powder
- 1/4 baking powder
- 2 baking soda
- 1 fine salt
- 1/8 sugar
- 2
- 2/3
- 1/2
- 1
Instructions:
1. Pre-heat oven to 350°F.
2. Line 18 cupcake molders with baking paper.
3. Set aside.
4. In a thick saucepan, melt together the butter and the chocolate.
5. Set aside to cool down for about 15 minutes.
6. In a medium mixing bowl, combine flour, cocoa powder,baking powder, baking soda and salt.
7. Set aside.
8. In a large mixing bowl, combine the eggs, sugar and milk.
9. Beat at medium speed until blended.
10. Pour in the chocolate-butter mixture.
11. Continue to beat until well incorporated.
12. Then, add the flour mixture.
13. Beat until no trace of flour is visible.
14. Using a rubber scraper, stir in the chocolate chips.
15. Divide the batter equally among the prepared molders. Bake for 15 to 20 mins or until a toothpick inserted in the center comes out clean.
Title: Dandy Candy Oatmeal Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 creamy peanut butter
- 1/2 eggs
- 3 vanilla
- 3/4 maple syrup
- 3/4 baking soda
- 2 Quaker Oats
- 4 1/2
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Grease baking sheet.
3. Combine sugar, brown sugar, peanut butter and Crisco in a large bowl.
4. With a mixer; beat at medium speed until well blended and fluffy.
5. Add eggs, vanilla and maple syrup.
6. Beat at high speed 3-4 minutes.
7. Stirring with a spoon add baking soda and 2-1/4 cups oats.
8. Stir in candy.
9. Stir in remaining 2-1/4 cups oats.
10. Shape dough into 1-1/2-inch balls.
11. Flatten slightly.
12. Place 2 inches apart on greased baking sheet.
13. Bake at 350 degrees for 9-10 minutes for chewy cookies or 11-12 minutes for crispy cookies.
14. Cool 2 minutes on baking sheet before removing to cooling rack.
Title: Harvest Pumpkin-Spice Bars
Ingredients:
- 4 eggs
- 2 granulated sugar
- 1 pumpkin
- 1 Gold Medal all-purpose flour
- 2 baking powder
- 2 ground cinnamon
- 2 baking soda
- 1 salt
- 1/2 ground ginger
- 1/2 ground cloves
- 1/4 chocolate chips
- 1 cream cheese
- 1 butter
- 1/3 margarine
- 1 vanilla
- 2 powdered sugar
- 1/2 walnuts
Instructions:
1. Heat oven to 350°F
2. Lightly grease bottom and sides of 15x10x1 inch pan (glass is best) with shortening.
3. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth.
4. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
5. Stir in chocolate chips, spread in pan.
6. Bake 25 to 30 minutes or until light brown.
7. Cool completely in pan on cooling rack, about 2 hours.
8. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth.
9. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
10. Spread frosting over bars.
11. Sprinkle with walnuts.
12. For bars, cut into 7 rows by 7 rows.
13. Store in refrigerator.
14. Tastes better the day after!
Title: Chocolate Spring Rolls
Ingredients:
- 1/2 heavy cream
- 2 butter
- 6 bittersweet chocolate
- 1/2 peanuts
- 12 water
- powdered sugar
Instructions:
1. Bring cream and butter to a boil over medium-high heat in small saucepan. Remove from heat and sprinkle chocolate over cream mixture; let stand 1 minute. Stir with wire whisk until smooth; stir in nuts. Chill in refrigerator until firm, about 1 hour.
2. Lay egg (what?) roll wrapper on work surface. Spoon 1 rounded tablespoon of chocolate filling into center of wrapper, shaping chocolate into elongated shape. Brush edges of wrapper with water. Fold in sides and roll up very tightly. Cover with plastic wrap and refrigerate until needed.
3. In a large heavy skillet, heat 3/4" oil to 350°F Fry spring rolls in small batches until golden, Turning once, about one minute per side. Transfer with slotted spoon to paper towels to drain. Sprinkle with powdered sugar just before serving, if desired.
Title: Lovely Lavender-Vanilla Bread Pudding
Ingredients:
- 1 heavy cream
- 2 buttermilk
- 8 butter
- 1/4 marmalade
- 1/4 seedless raisin
- 1/4 eggs
- 2 sugar
- 1/2 milk
- 1/2 vanilla
- 2 powdered sugar
- 1/4 dried lavender blossoms
- 1/2
Instructions:
1. In a small saucepan over medium heat, heat the cream until bubbles form around the outside of the pan. Remove from the heat and stir in the lavender; set aside to cool.
2. Grease an 8- by 12-inch baking dish and preheat the oven to 350°F.
3. Butter the bread slices and spread with jam. Arrange four slices in the dish with butter and jam side up. Sprinkle raisins over the bread and top with the remaining bread slices.
4. In a medium bowl, beat the eggs and sugar until light and creamy. Whisk in the milk and vanilla; strain the cooled cream into the egg mixture and whisk to combine.
5. Pour the egg mixture over the bread; let stand for about 15 minutes.
6. Bake the pudding for 40 to 50 minutes, until set and browned on top.
7. In a small bowl, combine the crushed lavender buds and sugar; dust over the pudding. Serve pudding warm.
Title: Olive Oil Cakelets
Ingredients:
- 1/2 flour
- 1/2 sugar
- 1/2 salt
- 1/4 baking powder
- 1/4 baking soda
- 6 extra virgin olive oil
- 6 egg
- 1
- 1/2
- 2
- 1/4
Instructions:
1. Preheat oven to 350°F. Line 6 cups in a muffin pan with paper baking cups or use freestanding baking cups.
2. In a small bowl, whisk together first 5 ingredients. In a measuring cup, whisk together oil, milk, egg, zest, juice and almond extract. Add to dry ingredients; stir just until combined. Divide batter evenly between cups. Top evenly with almonds; dust lightly with sugar. Bake 25-30 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Serve warm or room temperature.
Title: Rocky Road Balls
Ingredients:
- 1/2 chocolate graham cracker
- 3 chocolate graham crackers
- 1/2 peanuts
- 2 miniature marshmallow
- 1
Instructions:
1. COMBINE crushed Grahams, chopped Grahams, condensed milk, chopped peanuts and 1/4 cup marshmallows in a large bowl. Blend well.
2. SHAPE mixture into one-inch balls.
3. ROLL the balls in the remaining mini-marshmallows to finish. Chill before serving.
Title: Pumpkin Flan
Ingredients:
- 1/2 granulated sugar
- 3/4 light-brown sugar
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 coarse salt
- 1 pumpkin puree
- 1 1/2 half-and-half
- 5 eggs
- 1 pure vanilla extract
- 1/2 heavy cream
Instructions:
1. Preheat the oven to 350 degrees.
2. Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.
3. In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.
4. Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.
Title: Tiramisu Torte
Ingredients:
- 1 brewed coffee
- 1 cream cheese
- 4 sugar
- 4 brewed coffee
- 4 vanilla
- 2/3
- 2
- 1/3
- 10
- 2
- 1
Instructions:
1. Preheat oven to 350.
2. Grease and flour 2 9-inch cake pans.
3. To make cake, beat together cake mix, coffee and egg whites on low speed until moistened.
4. Beat on high for 2 minutes.
5. Fold in chopped candy bars.
6. Pour batter into pans and bake 25-30 minutes or until cake tests done.
7. Cool on wire racks.
8. When cool, split into 4 layers.
9. For frosting: In a chilled bowl beat cream cheese with sugar until smooth.
10. Add whipped cream, syrup and coffee.
11. Whip until thick and creamy.
12. Stir in vanilla.
13. Blend well.
14. Spread frosting over each layer.
15. Top with crushed Heath bar.
Title: Lemon Buttercream Icing
Ingredients:
- 1/2 vegetable shortening
- 1/2 butter
- 2 lemon juice
- 1 lemon zest
- 4 confectioners' sugar
- lemon juice
- milk
Instructions:
1. In large bowl, cream shortening and butter with electric mixer until light and fluffy.
2. Add Lemon juice and zest; beat well.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.
5. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.
Title: Really Easy Moist Dark Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 instant coffee granules
- 1 1/2 sour cream
- 1 warm water
- 1/2 eggs
- 1/2
- 4
- 1 1/2
Instructions:
1. Set oven to 350 degrees F.
2. Grease and flour a 12-cup bundt pan.
3. In a large bowl, combine all ingredients (except the chocolate baking chips or nuts).
4. Beat for 4 minutes or until very smooth.
5. Mix in the chocolate chips and/or nuts.
6. Transfer to prepared bundt pan.
7. Bake for about 50-60 minutes, or until cake tests done (do not over bake the cake).
8. Cool in pan for 20 minutes.
9. Turn onto a serving plate and frost or dust with icing sugar.
Title: Riverdale Diner Cake
Ingredients:
- 1 sugar
- 1 cornstarch
- 1 unsalted butter
- 6 salt
- 1 vanilla
- 3 confectioners' sugar
- 4
- 1/4
- 2
- 16
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Line 3 9 inch square baking pans with parchment paper and spray with nonstick spray.
2. Prepare boxed cakes according to package instructions, adding in 2 tablespoons of malt powder to each batter. Also add 1 teaspoon of strawberry extract to the strawberry batter.
3. Pour batters into prepared cake pans and bake for about 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
4. Let cakes cool completely then trim tops to level. Chill cake layers while you make the buttercream and decorations.
5. Beat butter alone in a stand mixer fitted with a paddle attachment until fluffy. Add malt powder, salt, and about ½ cup of sugar. Beat until combined. Gradually beat in remaining sugar. Add the milk, vanilla, and food coloring. Beat to combine. Transfer frosting to a piping bag.
6. Pipe the outline of an arrow with red candy melts onto a parchment-lined baking sheet and let set. Fill the arrow with black candy melts and let set. Pipe a rectangle with white candy melts and let set. Flip white rectangle over and attach the arrow onto the smooth side of the rectangle with candy melts. Let set. Flip over and attach a skewer or lollipop stick to the back of the rectangle with candy melts. Let set.
7. Pipe a large half-moon with yellow candy melts onto a parchment-lined baking sheet, about 7 x 5 inches . Lay 4 large wooden popsicle sticks on top. Pipe yellow candy melts over the popsicle sticks and spread to cover with a small offset. Let set. Flip over and pipe black candy melts on the flat side to resemble leaves. Let set.
8. Pipe three rectangle outlines with red candy melts, about 3 x1 ½ inches, onto a parchment-lined baking sheet. Fill the inside of the outlines with orange candy melts and immediately cover with orange sanding sugar. Pipe a black hood with black candy melts and let set. Attach to one of the rectangles with candy melts.
9. Dust cornstarch over a work surface and roll out some red fondant. Use metal letter cutters to cut out 'D,' 'I,' and 'E.' Transfer to a parchment-lined baking sheet. Roll out some white fondant and cut out 'N' and 'R.' Set aside.
10. Position the chocolate cake layer on a cake board and top with a layer of buttercream. Top with the strawberry cake layer, another layer of frosting, and then the vanilla cake layer on top. Frost a thin layer of buttercream all over and freeze for 15 minutes. Frost entire cake with buttercream.
11. Position fondant 'DINER' letters on side of the cake in the center top area. Use a skewer to add indentations on the front and sides of a cake to resemble side paneling.
12. Stick on windows and door onto front of cake underneath 'DINER.'.
13. Pipe red drips on the sides of the cake with red candy melts. Cover top with red candy melts and spread with offset spatula. Immediately insert moon and arrow sign into top of cake.
Title: Pineapple Cake With Cream Cheese Frosting
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 2/3 sugar
- 2 eggs
- 1/2 unsalted butter
- 1 cream cheese
- 10 powdered sugar
- 1 2/3
Instructions:
1. Preheat oven to 350. Butter and flour a 13x9x2 inch baking pan.
2. In medium bowl, combine flour, baking soda and salt.
3. In large bowl, beat sugar, eggs and 1/4 cup butter until fluffy.
4. Mix in pineapple with syrup, then dry ingredients. Transfer into prepared pan.
5. Bake until cake tester inserted in center comes out clean, about 40 minutes. Transfer pan to wire rack, cool.
6. Beat cream cheese, remaining 1/4 cup butter and powdered sugar in medium bowl until fluffy and blended.
7. Spread frosting over cake and refrigerate until ready to serve.
Title: Apple Crumble (Award Winning)
Ingredients:
- 8 phyllo dough
- 1/2 brown sugar
- 2 all-purpose flour
- 1/2 ground ginger
- 1/2 ground cinnamon
- 4 tart apples
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1/2 ground ginger
- 1/4 ground cinnamon
- 1/4 butter
- 1/2
- 1/4
Instructions:
1. Cut phyllo in half, spritz with butter-flavored spray.
2. Layer phyllo with sprayed side up, in a greased 8 inch square baking dish.
3. In a large bowl, combine the brown sugar, flour, ginger, and cinnamon.
4. Add apples and toss to coat.
5. Spoon over phyllo dough.
6. Topping:
7. In a bowl combine bread crumbs, flour, brown sugar, ginger, and cinnamon.
8. Cut in butter until mixture resembles coarse bread crumbs.
9. Add almonds.
10. Sprinkle over apple mixture.
11. Bake at 350°F for 40- 45 minutes or until filling is bubbly and topping is golden.
12. Cool for 10 minutes before serving.
Title: Amber's Pumpkin Bread Pudding
Ingredients:
- 1 eggs
- 4 pumpkin pie spice
- 1/2 milk
- 2 1/4 sugar
- 1/2 vanilla
- 1 cinnamon
- 1/2 all-purpose flour
- 4 brown sugar
- 1/2 butter
- 1/4
- 2
Instructions:
1. In a bowl beat together eggs, milk, sugar, vanilla, and cinnamon.
2. In an ungreased 2- quart square baking dish toss together bread mixture.
3. In a small bowl combine streusel topping ingredients untill mixture resembles coarse crumbs.
4. Sprinkle over pudding before baking.
5. Bankd in a 350 degree oven for 40- 45 minutes or till a knife inserted near the center comes out clean.
6. Serve warm.