lumicero/recipes-ing2inst huggingface dataset:
Title: Zabaglione
Ingredients:
- 8 sugar
- 1/2 marsala wine
- 1
Instructions:
1. Put the egg yolks and sugar in the top of the double boiler, off of the heat.
2. Whip electric mixer for 3 minutes, or until the mixture is pale yellow and creamy.
3. Stir in the Marsala.
4. In the bottom of the double boiler, bring 2"-3" of water to a simmer.
5. Place the top section over the water and cook for 6-10 minutes, whisking constantly.
6. The mixture will begin to foam, then swell into a soft mass.
7. Zabaglione is ready when it stands in soft peaks.
8. Remove from the heat and serve.
Title: Midnight Cake
Ingredients:
- 2/3 brewed coffee
- 1 shortening
- 1/3 olive oil
- 1/3 sugar
- 1 2/3 eggs
- 3 buttermilk
- 1/3 vanilla
- 1 cake flour
- 2 salt
- 1 baking soda
- 1 1/4 baking powder
- 1/2 butter
- 3/4 butter
- 1 confectioners' sugar
- 4 1/2 buttermilk
- 1 vanilla extract
- 2
Instructions:
1. To Prepare the Cake:
2. Preheat oven to 350 degrees.
3. In a small bowl, dissolve cocoa powder and cayenne with hot brewed coffee and set aside.
4. In the bowl of a stand mixer with paddle attachment, cream shortening, oil and sugar until well combined.
5. Add eggs and beat until light and creamy, about 1-2 minutes. This process beats air into the mixture. Scrape paddle and bowl and beat once.
6. Slowly add in coffee/cocoa mixture, buttermilk and vanilla and beat until batter is smooth. Scrape paddle and bowl and beat once.
7. In a separate bowl, sift flour, salt, baking soda and baking powder. Add dry ingredients to wet and beat on low speed to incorporate. Scrape down bowl and beat until all ingredients are well combined.
8. Butter the bottom and sides of two cake pans and place a round parchment circle in each. Butter the top of the parchment then sprinkle the whole inside of the parchment and pan with cocoa powder, shaking out excess. Pour batter evenly between two pans and place in center of oven.
9. Bake 30-40 minutes or until tooth pick inserted in center comes out clean. Depending on your oven, you may need to rotate cake pans half way through. The use of olive oil in this recipe requires it to cook a few minutes longer than most cakes.
10. Cool pans on wire racks for ten minutes then carefully invert out of pan onto rack to cool further.
11. To Prepare the Frosting;.
12. Sift cocoa powder with confectioner’s sugar in a large bowl. In the bowl of a stand mixer or hand mixer, cream butter until smooth. Add sugar and cocoa powder mixture along with buttermilk and vanilla and beat until smooth and creamy. Add additional buttermilk or whole milk if frosting is too thick.
13. Place a small dollop of frosting on a cake dish to hold the cake from sliding and place one cake on the frosting. Frost the top of that layer. Place the second cake on the first and frost the entire cake, top and sides.
Title: Mom's Hot Fudge Pudding Cake
Ingredients:
- 1 flour
- 2 baking powder
- 1/4 salt
- 1 sugar
- 2 milk
- 1/2 vanilla
- 2 egg
- 1 brown sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F Spray a 9x9 baking pan with non stick spray.
2. Mix together all the dry ingredients in a large bowl. This is so they are well mixed before adding in the wet ingredients.
3. Add in the wet ingredients, stirring as you do so.
4. Spread in the baking pan.
5. Blend together the ingredients to put on top (the cocoa and brown sugar). Try to blend as well as possible as the brown sugar kind of sticks together. Sprinkle this evenly over the batter in the pan.
6. Pour 1 3/4 cup HOT WATER on top of this. This will look really liquidy but it works out!
7. Bake for 45 minutes.
8. Serve warm. Keep leftovers in the fridge.
Title: Sarah's Rice Pudding
Ingredients:
- 1 white rice
- 2 1/2 milk
- 1/4 salt
- 1/4 cinnamon
- 1/4 nutmeg
- 1/2 sugar
- 1/4 raisins
- 2 eggs
- 1/2 vanilla
Instructions:
1. In saucepan, combine 2 cups milk, salt, cinnamon, nutmeg, sugar, and raisins.
2. Bring to a rolling boil, stirring constantly.
3. Reduce heat: boil slowly for 10 minutes, stirring occasionally.
4. Mix eggs with the remaining 1/2 cup of milk, then slowly add to hot mixture, stirring vigorously with a fork.
5. Cook over medium heat until thickened.
6. Add vanilla.
7. Let cool 10 minutes before serving.
Title: Hazelnut Maple-Rum Apples
Ingredients:
- 1/2 hazelnuts
- 1/4 light brown sugar
- 2 all-purpose flour
- 2 butter
- 1 rum
- 3 apples
- 1/2 rum
- 1/4 pure maple syrup
- 1/3
Instructions:
1. Preheat oven to 375°F
2. Coarsely chop nuts.
3. Stir sugar with flour and room-temperature butter.
4. Mix in 1 tablespoon rum, then nuts.
5. Core apples, creating a small cavity.
6. Arrange apples, cut-side up, in a glass baking dish just large enough to hold them.
7. Mound nut filling in cavities.
8. Press down gently.
9. Stir apple juice with 1/4 cup rum.
10. Pour around apples.
11. Drizzle apples with maple syrup. Bake in 375F oven, basting often with pan juices, until tender, about 45 minutes.
12. Place on plates and drizzle with juices.
Title: Awesome Apple Crisp
Ingredients:
- 10 apples
- 1 sugar
- 1 flour
- 1 cinnamon
- 1/2 water
- 2 lemon juice
- 1 rolled oats
- 1 flour
- 1 brown sugar
- 1/4 baking powder
- 1/4 baking soda
- 1/2 butter
Instructions:
1. Peel& slice your apples and place in bottom of 9x13 inch baking dish.
2. Mix sugar, 1 tablespoons.
3. flour& cinnamon together and sprinkle over apples.
4. Pour water evenly over all.
5. (and lemon juice if using) Combine the toppping ingredients until crumbly and spread all over apples.
6. Bake at 350 for about 45 minutes.
7. I serve topped with vanilla ice cream!
8. YUM!
Title: Blueberry Cobbler
Ingredients:
- 2 fresh blueberries
- 1/3 sugar
- 1 lemon juice
- 3/4 water
- 1/4 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 milk
- 1/4 salt
Instructions:
1. In a large pot, combine blueberries, 1/3 cup sugar, lemon juice and water.
2. Bring to a boil, stirring constantly; reduce heat and simmer for 5 minutes.
3. In a large bowl, cream butter and sugar.
4. Beat in egg and vanilla.
5. In another bowl, mix together flour, baking powder and salt, then add to butter mixture and alternately with milk.
6. Pour hot blueberry mixture into a buttered 1 ½ quart baking dish.
7. Spoon batter on top of berries.
8. Bake in 375F oven about 30 minutes.
9. Serve warm with ice cream.
Title: Grandma Chics Carrot Cake 1968
Ingredients:
- 2 fresh carrots
- 4 eggs
- 2 granulated sugar
- 1 golden raisins
- 3 crushed pineapple
- 1 all-purpose flour
- 2 salt
- 3 cinnamon
- 1/2 baking powder
- 1/2 ground nutmeg
- 1 baking soda
- 2 canola oil
- 1/2 vanilla extract
- 3 walnuts
- 1/2 butter
- 2 brown sugar
- 1/4 Carnation Evaporated Milk
- 2 1/2 walnuts
- 1 water
- 2 salt
- 1 instant coffee granules
- 1 1/3 butter
- icing sugar
Instructions:
1. Cake Method: Beat eggs, and gradually add the sugar Blend in the grated carrots Sift the dry ingredients together and add alternately with the salad oil Blend in the vanilla Add the nuts Add the raisins OR pineapple Pour into prepared pan Bake the first 45 minutes at 375 degrees.
2. Remove from oven With a large handle of a wooden spoon or skewer poke holes all over the cake.
3. Down to bottom.
4. Pour topping into holes and all over top Place back into oven for the last 15 minutes 375 degrees.
5. Test with a tester, should come away clean.
6. When done remove from oven Place onto a cooling rack.
7. Cool completely When cool glaze with a coffee glaze over the top and over the sides.
Title: Best Ever Pineapple Cake
Ingredients:
- 2 white sugar
- 2 flour
- 1 crushed pineapple
- 2 eggs
- 2 baking soda
- 1 vanilla
- 1 1/3 icing sugar
- 1/2 butter
- 8 cream cheese
- 1 vanilla
Instructions:
1. Mix all cake ingredients together.
2. Grease 9x13" pan.
3. Pour in batter.
4. Bake at 350 for 40 minutes.
5. Mix icing until well blended.
6. Ice while still warm.
Title: Rhubarb Torte
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1/4 butter
- 1/2 rhubarb
- 4 sugar
- 1 1/4 cornstarch
- 1/4 miniature marshmallows
- 1 instant vanilla pudding
- 1 1/2
- 1
Instructions:
1. Mix crust ingredients together.
2. Press into 9x13 pan and bake for 10 minutes at 350 degrees F.
3. Cool.
4. For filling, mix together rhubarb, sugar, and cornstarch in saucepan.
5. Cook until thick over medium heat, 3-5 minutes.
6. Cool.
7. Spread on crust.
8. For topping 1, fold marshmallows into whipped cream, and spread over rhubarb layer.
9. Finally prepare pudding mix according to package directions.
10. Pour pudding gently over whipped cream/marshmallow layer.
11. Refrigerate for 3-4 hours.
Title: Cappuccino Pudding
Ingredients:
- 4 instant coffee granules
- 1 boiling water
- 1 1/2 milk
- 1 instant chocolate pudding mix
- 1/2 ground cinnamon
- 1
Instructions:
1. Dissolve coffee in water; set aside.
2. In a mixing bowl, combine milk, pudding mix and cinnamon.
3. Beat on low speed for 2 minutes.
4. Stir in coffee.
5. Fold in whipped topping.
6. Spoon into serving dishes.
7. Garnish with whipped topping and wafer crumbs if desired.
8. Yield: 4 servings.
Title: Peach Apricot Melba Crepes
Ingredients:
- 1/3 unsalted butter
- 1 fresh lemon juice
- 4 salt
- 1 caramel-swirl ice cream
- 1/16
- 1/2
- 6
- 1
- 1/3
Instructions:
1. MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
2. SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
3. TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.
Title: Lighter Than Air Chocolate Roll
Ingredients:
- 6 bittersweet chocolate
- 3 water
- 6 eggs
- 2/3 sugar
- 1/4 salt
- 1 heavy cream
- 1 confectioners' sugar
- 3 Grand Marnier
- 2 orange zest
- 1 confectioners' sugar
Instructions:
1. Make cake layer: Preheat oven to 350°F Oil a 15- by 10- by 1-inch shallow baking pan and line bottom lengthwise with a large piece of wax or parchment paper, letting paper hang over ends by 2 inches.
2. Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.
3. Beat yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
4. Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch, 15 to 18 minutes. Transfer pan to a rack. Cover top with 2 layers of damp paper towels and let stand 5 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.
5. Sift cocoa powder over top of cake layer and overlap 2 layers of wax paper lengthwise over cake. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. (Don’t worry if cake layer breaks; it will hold together when rolled.).
6. Make filling: Beat cream with confectioners sugar and Grand Marnier with cleaned beaters until it just holds stiff peaks. Fold in zest.
7. Fill and roll cake: Spread filling evenly over cake. Put a long platter next to a long side of cake. Using wax paper as an aid, roll up cake jelly roll–style, beginning with a long side. Carefully transfer, seam side down, to platter, using wax paper to help slide cake. (Cake will crack but will still hold together.).
8. Dust cake generously with cocoa powder and confectioners sugar.
Title: Banana Pudding
Ingredients:
- 5 milk
- 3 instant vanilla flavor pudding and pie filling
- 1 sour cream
- 1 bananas
- 1
- 6
Instructions:
1. In a large mixing bowl beat milk & pudding mix with an electric mixer on low speed about 2 minutes, or until thickened.
2. In a small bowl stir together 1 cup of the pudding and sour cream.
3. Fold Sour Cream mixture and dessert topping into remaining pudding.
4. In 3 quart rectangular baking dish layer half of the vanilla wafers and half bananas.
5. Top with half of the pudding mixture.
6. Repeat layers.
7. Cover and refrigerate for 30 minutes to 2 hours.
8. NOTE:*The longer you refrigerate, the better! I prefer overnight*.
Title: Coconut pound cake
Ingredients:
- 225 unsalted butter
- 2 sugar
- 1 vanilla essence
- 6 eggs
- 2 all-purpose flour
- 1 salt
- 8 flaked coconut
Instructions:
1. Cream butter and sugar together in a large bowl.
2. Add essence.
3. Mix well.
4. Add eggs, one at a time, beating well after each addition.
5. Add flour and salt.
6. Mix well.
7. Fold in the flaked coconut.
8. Mix well.
9. Bake in a greased tube pan at 170 for 1 hour 10 minutes.
10. If you dont have a tube pan, use a loaf pan, and reduce the cooking time by 15 minutes, checking for doneness.
Title: Crazy Pie With Lemon and Zucchini Milk
Ingredients:
- 1 zucchini
- 1 water
- 1 butter
- 1 margarine
- 3/4 raw sugar
- 4 light brown sugar
- 2 cornstarch
- 1 salt
- 1/2 lemon juice
- 3 Cool Whip
- 1
Instructions:
1. Using a blender, mash & cut zucchini until thick milk.
2. In medium saucepan heat "milk", water, and margarine.
3. In a bowl mix sugar, cornstarch, egg yolks, salt lemon peel and juice.
4. Add a little of the hot mixture to the sugar mixture, stirring well.
5. Add this back into the hot "milk" water and margarine. Stirring until it starts to boil and thicken. Use a whisk. It will thicken quickly.
6. Pour into baked shell and chill 1 hour.
7. Cut into slices and top with whipped topping, cool whip, whipped cream.
8. Texture is creamy but a little grainy. It is different but the taste is refreshing.
9. I sometimes substitute 1 cup sweetened condensed milk for the 1 cup water and add an additional tbsp margarine when I do. Some really like it and others just love lemon only.
Title: Slow Cooker Cinnamon Apples
Ingredients:
- 6 fresh lemon juice
- 1 sugar
- 1/2 light brown sugar
- 1/2 flour
- 2 ground cinnamon
- 1 ground nutmeg
- 1/4 butter
- 6 vanilla ice cream
- oatmeal
Instructions:
1. You will need 1 Reynolds Slow Cooker Liner.
2. Place liner inside a 3-6 1/2 quart slow cooker. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of slow cooker.
3. Place apples in the lined slow cooker; drizzle with lemon juice.
4. Mix granulated sugar, brown sugar, flour, cinnamon and nutmedg in a medium bowl. Sprinkle mixture over apples; stir gently to coat apples. Drizzle with butter. Place lid on slow cooker.
5. Cook on low for 3 hours or high for 2 hours until apples are done.
6. Carefully remove lid to allow steam to escape. Serve warm apple topping over ice cream. Top with crumbled cookies, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Title: Mango Rum Cake
Ingredients:
- 1 mango
- 1 eggs
- 3 mango
- 1/2 butter
- 1/4 light rum
- 1/2 water
- 2
Instructions:
1. Spray the bottom of a 10 inch tube pan or bundt pan with a non-stick vegetable spray and dust with flour.
2. Arrange mango cubes in the bottom of the pan.
3. Blend together rum, water, eggs, butter, and pureed mango.
4. Add cake mix and beat at medium speed for 4 minutes.
5. Pour batter into prepared pan and bake at 375ºF for 45 minutes, or until a toothpick inserted into the cake comes out clean.
6. Cool cake 20 minutes in the pan.
7. Loosen and remove from pan onto serving plate.
Title: Chocolate Chip Banana Snack Cake
Ingredients:
- 3 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 2 granulated sugar
- 1/2 butter
- 2 eggs
- 1 sour cream
- 2 bananas
- 1 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 13x9" pan.
3. Stir together the flour, baking powder, baking soda and salt in a medium bowl.
4. Set aside.
5. Beat the sugar and butter together until creamy.
6. Add eggs, one at a time, until well blended.
7. Add sour cream, banana and vanilla; mix well.
8. On low speed, blend in flour mixture gradually until well incorporated.
9. Stir in 1 cup of the mini chocolate chips.
10. Pour batter into pan and sprinkle the remaining 1/2c.
11. chocolate chips over top.
12. Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
Title: Shortbread Thumbelinas
Ingredients:
- 2 1/2 flour
- 1 salt
- 1/4 butter
- 1 1/4 powdered sugar
- 1 vanilla extract
- 1
- 3/4
- 3
Instructions:
1. Combine flour, 1/2 cup almonds, and salt; set aside.
2. Beat butter until creamy; gradually add powdered sugar, beating until light and fluffy.
3. Add flour mixture to butter mixture gradually, beating just until blended. Stir in vanilla.
4. Cover dough, and chill 1 hour.
5. Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds. Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.
6. Bake at 350° for 14 minutes or until set; remove from pans to wire racks to cool completely.
7. Chocolate Filling: Combine chocolate morsels and cream in a microwave-safe glass measuring cup. Microwave on HIGH 30 seconds. Whisk until smooth. Cool 20 minutes, and stir well; cool 8 more minutes.
8. Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.
Title: Apple Kuchen (Or Peach)
Ingredients:
- 1/4 margarine
- 1/4 pecans
- 18 apples
- 1/2 granny smith apples
- 1 sugar
- 1/2 cinnamon
- 1 sour cream
- 1 egg
- 1
Instructions:
1. Put cake mix in mixing bowl and cut in margarine and crisco with a pastry cutter or 2 knives until crumbly.
2. Pat mixture into ungreased 13x9 pan and build up the sides slightly.
3. Mixture is very crumbly so make sure to flour your hands well to work with it.
4. Dot all over with the pecans.
5. Bake 10 minutes at 350.
6. Arrange apples on top of warm crust.
7. Mix togethers cinnamon and sugar.
8. Sprinkle on top of apples.
9. Blend sour cream and egg with a fork and drizzle over apples, it is not supposed to cover the apples so dont try to make it.
10. Bake at 350 for 25 minutes or until pastry edges are lightly browned.
11. Serve warm.
Title: Double-Chocolate Fantasy Torte
Ingredients:
- 1 sugar
- 1 butter
- 2 eggs
- 6 all-purpose flour
- 1 all-purpose flour
- 1/2 frozen raspberries in light syrup
- 1 butter
- 2 powdered sugar
- 2 vanilla
- 1/2
- 2
- 4
- 1/8
Instructions:
1. Heat oven to 400 degrees.
2. Grease bottoms and sides of 2 round pans, 8x1 1/2 inches; dust with cocoa.
3. Beat sugar and butter in small bowl until smooth.
4. Beat in liqueur, eggs and melted semisweet chocolate.
5. Stir in flour.
6. Pour into pans.
7. Bake about 20 minutes or until toothpick inserted in center comes out clean.
8. Cool 10 minutes; remove from pans to wire rack.
9. Cool completely.
10. Place raspberries in blender or food processor.
11. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
12. Prepare White Chocolate Filling.
13. Place 1 cake layer on serving plate; spread with filling.
14. Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon.
15. Make another 1/4-inch-deep ring 1 inch inside outer ring.
16. Fill each ring with about 5 tablespoons raspberry puree.
17. Place second cake layer on filling.
18. Drizzle melted white chocolate over top of cake.
19. Refrigerate uncovered about 10 minutes or until candy coating is set.
20. Cover with plastic wrap and refrigerate at least 3 hours until filling is firm.
21. Serve with remaining raspberry puree and fudge sauce.
22. Cover and refrigerate any remaining dessert.
23. Filling:.
24. Beat margarine and powdered sugar in small bowl until light and fluffy.
25. Beat in white chocolate and vanilla until smooth.
Title: Paula Deen's Fresh Apple Cake
Ingredients:
- 3 sugar
- 3 cinnamon
- 3 flour
- 1 baking soda
- 3/4 salt
- 1/4 nutmeg
- 1 1/2 eggs
- 3 apples
- 3 vanilla extract
- 2 pecans
- 1 raisins
- 1/2
Instructions:
1. Preheat oven to 325°F Grease 10" tube pan, combine 3 Tablespoons sugar with 1 teaspoon cinnamon, coat pan with sugar mixture.
2. Mix flour, soda, salt, nutmeg, and cinnamon; set aside. Beat oil and sugar until blended. Beat in eggs, one at a time, and then stir in apples and vanilla. Add flour mixture until blended; stir in pecans and raisins.
3. Transfer to pan and then drop and shake the pan to release bubbles.
4. Bake 1 1/2 hours - 1 3/4 hours until toothpick comes out clean. Cool on rack 15 minutes, remove from pan and glaze.
Title: Coconut-Grilled Pineapple
Ingredients:
- 1 pineapple
- 1/2 unsweetened coconut milk
- 1/2 turbinado sugar
- 1 ground cinnamon
- 1 of fresh mint
Instructions:
1. Cut off the top and the bottom of the pineapple.
2. Stand pineapple up and cut off the skin, cutting downward in strips from top to bottom. Make sure you slice deep enough to remove the brown "eyes".
3. Place pineapple on it's side and cut crosswise into 1/2 inch thick slices (rounds). You will get between 8 and 12 rounds from a pineapple, depending on it's size.
4. Using a melon baller, remove the fibrous core from the center of each slice.
5. Shake the coconut milk can well, then pour into a wide, shallow bowl.
6. Place the sugar and cinnamon in another wides, shallow bowl. Stir to mix.
7. Preheat grill to high. Brush and oil the grill grate.
8. Dip each pineapple slice first into the coconut milk, then the sugar mixture, shaking off the excess between each dipping.
9. Arrange the slices on the hot grates and grill until nicely browned on both sides, about 4-6 minutes per side.
10. Transfer grilled fruit to a serving platter and garnish with mint leaves.
11. Serve hot or cold, with or without a scoop of ice cream.
Title: Huguenot Torte
Ingredients:
- 2 eggs
- 1/2 salt
- 1 1/2 sugar
- 1 tart cooking apple
- 1 pecans
- 1 vanilla
- 4 all-purpose flour
- 2 1/2 baking powder
- 1
Instructions:
1. Preheat the oven to 325 degrees.
2. Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.
3. Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream. Serves 8.
Title: Chocolate Hazelnut Brandy Torte with Biscotti
Ingredients:
- 11 butter
- 1/2 eggs
- 2 sugar
- 1/3 brandy
- 3 whole toasted hazelnuts
- 7
- 1/2
Instructions:
1. 1/2 cup Whole toasted hazelnuts In top of double boiler melt chocolate and butter together.
2. In large bowl, with electric mixer, beat eggs and sugar at high speed until lemon colored.
3. Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in.
4. Add the brandy and mix throughly.
5. Pour the mixture over the biscuits.
6. Mix well.
7. Line a 9" cake pan with plastic wrap.
8. Pour in the mixture and cover with plastic wrap.
9. Freeze until ready to serve.
Title: Easy Apple Turnovers
Ingredients:
- 1 cinnamon
- 1 brown sugar
- 1 apple
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Peel the apple and cut into slices.
3. unroll the pillsbury cresent rolls.
4. sprinkle each roll with cinnamon and brown sugar.
5. then place one apple slice at the wide end of the crecent roll
6. roll crecent from wide end to small and place on ungreased baking sheet.
7. place in oven and cook for 13 minutes.
8. enjoy!