lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Lady Fingers
Ingredients:
- 4 eggs
- 1 salt
- 1/4 salt
- 3/4 cream of tartar
- 1 sugar
- 2/3 pure vanilla extract
- 3 flour
Instructions:
1. Preheat oven to 375.
2. Using an electric mixer with the whisk attachment, whip the egg whites, salt, and cream of tartar on high speed until soft peaks form.
3. Gradually add 1/4 cup sugar and beat until stiff.
4. In a separate bowl, beat egg yolks, vanilla and remaining 1/2 cup sugar until thick.
5. Stir in flour, cocoa, using a rubber spatula.
6. GENTLY fold egg whites into flour mixture.
7. Fill a pastry bag with a plain open tip with cookie batter.
8. Pipe batter onto a parchment lined cookie sheet, making 3 inch ladyfingers.
9. Space cookies 1 inch apart on cookie sheets.
10. Bake immediately for 10- 12 minutes, or until lightly browned.
11. Remove cookie sheet from oven.
12. Cool cookies on parchment paper.
13. When cool, use a metal spatula to carefully remove ladyfingers from the parchment.
14. Store cooled cookies in an airtight container to retain softness.
Title: Cheery Jack O' Lanterns
Ingredients:
- 3 butter
- 3 margarine
- 3 miniature marshmallows
- 2 marshmallows
- 5 cashews
- 1/4
- 1
Instructions:
1. Melt butter and marshmallows in 2-quart saucepan over low heat, stirring constantly. Remove from heat; stir in food colors.
2. Stir in cereal until coated. Shape about 1/3 cup cereal mixture into ball. Press cashew in top center of ball for stem. Repeat with remaining cereal mixture and cashews. Let stand at least 15 minutes until firm.
3. Decorate with raisins and candies as desired, using icing to make decorations stick.
Title: The Best Carrot Cake Ever
Ingredients:
- 4 eggs
- 2 sugar
- 2 all-purpose flour
- 2 baking powder
- 1 ground cinnamon
- 1/4 ground cloves
- 1/2 baking soda
- 3 carrots
- 3/4 cream cheese
- 1 butter
- 1/2 vanilla
- 2 powdered sugar
- 5 -6 pecans
- 1/2
Instructions:
1. Allow eggs to sit at room temperature for 30 minutes.
2. Grease and lightly flour 2 9x1 1/2" round cake pans and set aside.
3. In a large bowl mix together flour, sugar, baking powder, baking soda, cinnamon and cloves.
4. In a medium bowl combine eggs, carrots and oil.
5. Add egg mixture to flour mixture, stir until combined. Add in pecans and stir until just combined.
6. Pour batter into prepared pans.
7. Bake at 350 degrees for 30 to 35 minutes or until wooden toothpick comes out clean.
8. Cool for 15 minutes on wire racks. Remove from pans and cool completely.
9. Meanwhile beat cream cheese, butter and vanilla with electric mixer until light and fluffy. Gradually add the powdered sugar.
10. Frost the top and side of one cake. Put the other cake layer on top then frost top and side.
11. Cover and store cake in the refrigerator.
Title: Vegan Red Velvet-Ish Cupcakes
Ingredients:
- 1/2 vegan butter
- 1 1/2 sugar
- 3 Ener-G Egg Substitute
- 4 water
- 1 1/2 vanilla extract
- 1 salt
- 2 1/2 unbleached flour
- 1/4 cocoa powder
- 1 1/2 baking soda
- 1 1/2 baking powder
- 1 cinnamon
- 1 apple cider vinegar
- 2
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together Earth Blance and sugar add the Ener-G + water and beat well.
3. In a separate bowl, combine the flour, salt, cinnamon, cocoa, baking powder and baking soda.
4. In a third bowl, combine the milk, vanilla, vinegar (and red food coloring if you want a red looking cake), let set a minute.
5. Gradually beat the dry ingredients into the creamed sugar/butter, alternating with the soured milk until you've added it all and it's well mixed.
6. Pour the batter into lined cupcake pans.
7. Bake for 25 minutes or until toothpick comes out clean.
8. Frost with frosting if desired.
Title: Jell-O Fruit and Cookie Dream
Ingredients:
- 1 Cool Whip Topping
- 2 mixed berries
- 1
- 3
- 6
Instructions:
1. Mix dry jelly powder and yogurt in a medium bowl until well blended.
2. Stir in whipped topping.
3. Spoon layers of yogurt mixture, berries and cookie pieces alternately into each of 6 dessert dishes. Store leftover dessert in refrigerator.
4. CREATIVE LEFTOVERS: Use whatever cut-up fruit you have on hand. Try melon, pineapple, peaches or any of your favorite fruit.
Title: Cranberry Bundt Cake
Ingredients:
- 1 fresh cranberries
- 1/2 dark brown sugar
- 1/4 cranberry juice
- 1/2 ground allspice
- 1 1/2 pumpkin pie spice
- 1 1/2 whole wheat flour
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 1/2 baking soda
- 1 vanilla extract
- 4 unsalted butter
- 1/4 canola oil
- 1 apples
- 1/2 pear
- 1/2 walnuts
- 1 -2 confectioners' sugar
- water
Instructions:
1. Preparing filling:
2. Combine cranberries, brown sugar, juice and allspice/pumpkin pie spice, in a small nonreactive saucepan. Cook over medium-high heat, stirring until the sugar is melted. Continue to cook, stirring occasionally until most of the cranberries have burst, 5 to 6 minutes. Set aside.
3. Preheat oven to 350 deg. F. Coat a 10-cup Bundt or tube pan with cooking spray.
4. Preparing Cake:
5. Whisk whole-wheat flour, all purpose flour, baking powder, salt and baking soda in a medium bowl. Combine yogurt and vanilla in a small bowl.
6. Beat butter, oil and granulated sugar in a large mixing bowl with an electric mixer on medium-high speed until well combined. Add eggs, one at a time, beating after each addition until just incorporated. Scrape down the sides. Add the dry ingredients alternately with the yogurt mixture, starting and ending with the dry ingredients and beating on low speed just until incorporated after each addition, scraping down the sides as necessary. Fold in apple (or pear) and walnuts.
7. Spoon half the batter into the prepared pan. Spoon the filling on top of the batter leaving a little border of batter on both sides. Top with the remaining batter and smooth the top.
8. Bake the cake until light brown and toothpick inserted in the center comes out clean, about 1 hour (check at 55 min.). Let cool in the pan for about 15 minutes. Run a knife around the edges and center, then turn out onto a wire rack to cool completely for about 2 hours.
9. Preparing Glaze:
10. Place confectioners' sugar in a small bowl. Add 1 tablespoon water and stir until smooth. Add more water as needed to achieve a thick glaze consistency. Paint the glaze over with a pastry brush.
Title: Chocolate Dream Cake
Ingredients:
- 1 water
- 1
- 8
Instructions:
1. Mix all ingredients 1-2 minutes until thoroughly moistened.
2. Beat 4 minutes until light and fluffy.
3. Bake in a 400 degree oven 30-40 minutes.
4. Cool and frost with dream whip frosting.
Title: Sultana Rum Sauce
Ingredients:
- 1/2 caster sugar
- 1/2 hot water
- 60 butter
- 1 sultana
- 1/4 dark rum
- 1/2
- 2
Instructions:
1. Combine sugar and water in a large bowl, cook on high in your microwave for 2 mins, stir to dissolve the sugar.
2. Cook on high for about 8 mins or until syrup turns a light golden brown.
3. Stand 5 minutes, add remaining ingredients, stir until butter is melted.
Title: Gluten Free, Dairy Free Chocolate Chip Cookie Bars
Ingredients:
- 3 butter
- 7 1/8 brown sugar
- 15 great northern beans
- 1/2 vanilla
- 1/2 salt
- 1/4 baking powder
- 1/4 baking soda
- 2 eggs
- 1/3 flour
- 1/2 chocolate chips
Instructions:
1. Set oven to 350.
2. Except for the Eggs, Banana Flour, and Chocolate Chips, combine all ingredient all of the ingredients in a food processor for 2 minutes.
3. Using a spatula, mix in Eggs.
4. Sift-in Banana Flour, mix.
5. Mix-in Chocolate Chips.
6. Pour into a greased 8x8 baking pan.
7. Bake for 25 minutes (glass pan time).
Title: Turtle Brownie Cookies
Ingredients:
- 1/2 water
- 1 egg
- 1/2 pecan halves
- 1/4 water
- 1 powdered sugar
- 2
- 22
- 1 -2
- 2
Instructions:
1. HEAT oven to 350°F Spray cookie sheets with no-stick cooking spray. Combine flour, brownie mix, water, oil and egg in large bowl; blend well. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Arrange 5 pecan pieces under each to resemble head and legs of turtle.
2. BAKE 8 to 12 minutes or until top of cookies appear almost set. Cool 1 minute; remove from cookie sheets. Cool 2 minutes or until completely cooled.
3. COMBINE caramels and 1 tablespoon water in small saucepan; cook and stir over low heat until melted and smooth, adding enough additional water for desired drizzling consistency. Stir in powdered sugar until smooth. Spoon over cookies. Let stand until frosting is set. Store cookies between sheets of waxed paper in tightly covered container.
4. High Altitude (above 3500 ft.):
5. INCREASE flour to 3/4 cup. Bake at 375°F for 9 to 13 minutes.
Title: Lemon Crinkle Cookies
Ingredients:
- 1/2 shortening
- 1 brown sugar
- 1 egg
- 1 fresh lemon rind
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1/4 ground ginger
- 1 salt
- 2 sugar
Instructions:
1. Cream shortening and brown sugar until fluffy; add egg and lemon rind, beating well.
2. Combine flour, baking soda, cream of tartar, ginger, and salt; stir into creamed mixture.
3. Roll dough into 1-inch balls; roll each in sugar.
4. Place 2 inches apart on ungreased cookie sheet.
5. Bake at 350 degrees for 10-12 minutes.
Title: Best Gooey Brownie Recipe EVER
Ingredients:
- 1/2 butter
- 1 1/2 granulated sugar
- 1/2 vanilla extract
- 2 eggs
- 3/4 all-purpose flour
- 1/2 salt
- 1/4 baking soda
- 1/4
- 1
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
2. Melt the butter and lightly grease a pan of your liking (I used an 8x8 because I like a thicker brownie).
3. In a large bowl; combine the flour, cocoa powder, salt, and baking soda.
4. In another large bowl; combine the sugar, melted butter, and vanilla extract.
5. Once combined beat in the eggs, one at a time, mixing well after each until thoroughly blended.
6. Gradually add in the flour mixture to the egg/sugar mixture.
7. Toss the chocolate chips in a little flour. (The flour will keep them from sinking to the bottom of the pan.).
8. Mix the chocolate chips into the batter.
9. Bake for 20-25 minutes. (The brownies are done if you stick a toothpick in the middle and it comes out clean.
10. (ALSO, THE BATTER IS GOING TO RISE. PLEASE, DO NOT BE ALARMED! ONCE IT SINKS, WHICH TAKES ALL OF 10 MINUTES, I CAN ASSURE YOU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
Title: German Apple Cake with Cream Cheese Frosting
Ingredients:
- 3 eggs
- 2 sugar
- 1 vanilla extract
- 1 all-purpose flour
- 2 ground cinnamon
- 2 baking soda
- 1 salt
- 1/2 tart apples
- 4 pecans
- 3/4 cream cheese
- 1 butter
- 2 margarine
- 2 confectioners' sugar
Instructions:
1. In a large mixing bowl, beat the eggs, sugar, oil and vanilla.
2. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well.
3. Fold in apples and nuts.
4. Pour into a greased 13x9x2-inch baking dish.
5. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean.
6. Cool on a wire rack.
7. In a small mixing bowl, beat cream cheese and butter.
8. Add confectioners' sugar, beating until smooth.
9. Spread over cake.
10. Refrigerate leftovers.
Title: Rocky Road Bars
Ingredients:
- 9 butter
- 32 dark chocolate
- 3 golden syrup
- 8 light corn syrup
- 1 1/2 mini marshmallows
Instructions:
1. Put the chocolate in a heat safe mixing bowl.
2. Melt the butter, and golden syrup or light corn syrup in a saucepan.
3. Once the butter melts, add it to the chopped chocolate and leave to sit for a few minutes to melt the chocolate.
4. Once the chocolate is soft enough, whisk the chocolate and butter mixture until smooth and glossy.
5. Put the cookies into a zip lock back and then break them into chunks with a rolling pin.
6. Fold the cookie pieces into the remaining melted chocolate mixture in the mixing bowl, and then add the marshmallows.
7. Add the mixture to the pan and spread it with a rubber scraper.
8. Top with chopped nuts if you are using them.
9. Refrigerate for 2 to 4 hours to set and cut into squares to serve.
Title: Mommy's Molasses Cookies
Ingredients:
- 1 shortening
- 2 eggs
- 1/2 molasses
- 2 granulated sugar
- 2 baking soda
- 4 ground cloves
- 1 ground ginger
- 1 cinnamon
- 2 salt
- 1/2 granulated sugar
Instructions:
1. Melt shortening in microwave about 1 minute on high (do not make it hot)! If you are using butter IN PLACE OF the shortening, just soften it for easy blending.
2. Blend eggs, sugar, molasses and shortening . Mix until shortening is well blended.
3. Add dry ingrediants. Mix well.
4. Chill in refrigerator untill shortening sets up. (If using butter and it's a cold day outside, you can just skip this step.).
5. Form 1" balls with your hands and roll in a dish of granulated sugar.
6. Mash with palm of hand (I use the bottom of a glass) after placing on an ungreased cookie sheet. You want the cookies thick enough to create a chewy center.
7. Now here's the tough part. The directions say to: "Bake 7-9 minute at 375 degrees. DO NOT OVERBAKE! The trick is to figure out your oven and what is the correct baking time." But I've found that a good rule of thumb is to put the cookies into a preheated oven and just watch them. Once they really puff up and don't appear to be getting any puffier, but pressing down with a finger will deflate and sink them, they are DONE. Take them out. Let them sit on the tray until cool. You should have a nice, chewy cookie, once they've cooled. If you overcook them, they will be hard and crispy.
Title: Wine Cookies
Ingredients:
- 1 butter
- 2 sugar
- 2 all-purpose flour
- 5 salt
- 1 sweet wine
- 2/3
- 1
Instructions:
1. Mix together butter, sugar and egg yolks. Beat until light and fluffy.
2. Sift together flour and salt. Add alternately with wine. Mix well. Chill.
3. Roll out on a floured board and cut into 2” rounds. Brush with egg white and sprinkle with nuts. Bake at 325°F for about 10 minutes.
Title: Bacon & Chocolate Chip Cookies With Maple Cinnamon Glaze
Ingredients:
- 3/4 butter
- 2/3 brown sugar
- 2/3 granulated sugar
- 1 hazelnut extract
- 1/2 vanilla extract
- 2 eggs
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 white chocolate chips
- 1 bacon
- 2 bacon
- 1/2 powdered sugar
- 2 vanilla extract
- 1 cinnamon
- 1
- 1/2
Instructions:
1. In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
2. Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
3. Place dough on a sheet of wax paper and refrigerate at least 1 hour.
4. Preheat oven to 350°F.
5. Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
6. Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
7. Spread a small amount of glaze on top of each cookie and top with a small piece (1 to 1 ½ inches) of crisp bacon.
Title: Engadiner Nusstorte (Swiss Nut Cake)
Ingredients:
- 17 sugar
- 9 -10 walnuts
- 7 white flour
- 13 butter
- 8 margarine
- 1 egg
- 1/8 salt
Instructions:
1. Grease a 12" spring form pan and put aside until needed.
2. For the filling: Put 12 oz sugar in a frying-pan, fry slowly until the sugar starts to foam, do not stir, because the sugar will get lumpy.
3. Next add the walnuts, mix well and remove from the heat before the sugar gets too brown.
4. Now add the cream immediately and let it boil down, remove from heat and allow to cool.
5. For the dough: Mix the flour, margarine or butter and the remaining 5 oz of sugar, the egg and the salt and make a dough.
6. Cut the dough into three peices, two of the same size and one slightly smaller.
7. Roll the two peices of the same size to make up a bottom and a top of the cake in a 12" pan.
8. Form a roll with the third piece and place it on the sides of the spring form pan .
9. Pour the filling evenly on the bottom, and then cover the cake with the top peice.
10. Bake in the oven at lower level at 400°F for 40-45 minutes.
11. Open the spring form pan immediately after removing from the oven to prevent the cake from sticking to the pan.
Title: Spiced Dried Fruit Salad
Ingredients:
- 30 dried figs
- 50 cinnamon stick
- 30 cloves
- 30 honey
- 30 powdered saffron
- 1/2 vanilla bean paste
- 2 vanilla bean
- 1 lemon zest
- 1 orange flower water
- 1/2
- 1
- 20
Instructions:
1. Put all the dried fruit plus the cinnamon, cloves, honey, saffron, vanilla and lemon zest into a sauce pan. Add cold water to just barely cover the fruit.
2. Place on stove on a low-medium heat and slowly bring to simmering point. Cook for 15 minutes, gently stirring once during this time. Remove from heat.
3. Cool to desired serving temperature - remove cinnamon & cloves (if you can find them). Just before serving stir in the almonds, pistachios and a few drops of orange flower water (or to taste).
4. Note: if you prefer you can place the cinnamon & cloves into a muslin bag to make removal easier.
Title: Amazing Spice Cake
Ingredients:
- 1/2 margarine
- 3/4 white sugar
- 1 egg
- 1 vanilla
- 2 flour
- 2 baking powder
- 1/4 salt
- 2 cinnamon
- 1 nutmeg
- 1/2 allspice
- 1/4 clove
- 3/4 skim milk
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream margarine and sugar.
3. Beat in egg and vanilla.
4. Add baking powder, salt and spices.
5. Add milk to margarine mixture in 2 parts alternately with flour.
6. Begin and end with flour.
7. Spread batter into a greased 8" square pan.
8. (For a 9" X 13" cake, double the recipe.) Bake for 35 to 40 minutes.
9. When cool, frost with your choice of frosting (I added some orange extract to vanilla buttercream).
Title: End of the Bottle Cake
Ingredients:
- 1 irish cream
- 1/3 rum
- 1/4 instant vanilla pudding
- 1/2 egg substitute
- 1 egg
- 3/4 unsweetened applesauce
- 1
- 1/4
- 1/8
Instructions:
1. Mix pudding and cake mix, reserving 2 T cake mix.
2. Make a well and add all other ingredients except chocolate chips and 2 T cake mix.
3. Beat on high for 5 minutes.
4. Toss chips with remaining cake mix, then fold into batter.
5. Bake at 325 for 60 minutes.
Title: Roman Style Custard
Ingredients:
- 5 eggs
- 2 milk
- 1/4 honey
Instructions:
1. Whisk milk and honey together until completely blended.
2. In a separate bowl, whisk eggs until frothy.
3. Combine eggs and milk/honey mixture and blend well.
4. Pour into an 11x7 in pan and put into a 300ºF oven. Bake for 25 to 35 minutes or until a knife inserted into the custard comes out clean.
5. Enjoy!
Title: Lemon-Lavender Cake
Ingredients:
- 1 unsalted butter
- 1 1/4 lemons, zest of
- 16 fine sea salt
- 2 eggs
- 1/4 all-purpose flour
- 4 fresh lemon juice
- 1/2 confectioners' sugar
- 1/2 lemon juice
- 1/4
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350, Generously butter a 9x5 inch loaf pan.
2. To make cake, strip flowers from lavender sprigs. Place in food processor and add superfine sugar, butter, lemon zest and salt. Process until pale and fluffy, 2-3 minutes.
3. Transfer to large bowl. Add eggs one at a time, alternating with one-fourth of the flour, beating well with a wooden spoon after each addition.
4. Gently stir in ground almonds and lemon juice.
5. Spoon batter into prepared pan and smooth top.
6. Bake for 10 minutes.
7. Reduce overn temperature to 325 and bake until a skewer inserted in center of cake comes out clean, 50 to 55 minutes.
8. Transfer pan to a wire rack and let cool for about 5 minutes, then run a knife around edge of pan and turn cake out onto a rack.
9. Place right side up and let cool.
10. Meanwhile, make icing: Sift confectioners' sugar into a bowl. Using wooden spoon, stir in the lemon juice, few drops at a time. Icing should be thick but spreadable. If it is too stiff, add a little more lemon juice.
11. Using a knife and dipping it in hot water if it becomes to sticky, spread icing over the cooled cake, making sure that it drips down the sides. Let stand until icing is set, about 1 hour. Decorate with fresh lavender flowers if desired. The cake will keep, stored in an airtight container without the flower garnish, for up to 3 days.
Title: Chocolate Marshmallow Icing
Ingredients:
- 1/2 butter
- 2 margarine
- 2/3 sugar
- 1 evaporated milk
- 12 marshmallows
- 1 vanilla extract
Instructions:
1. Combine butter, sugar, and evaporated milk in a saucepan.
2. Bring to a boil.
3. Cook for five minutes and then add remaining ingredients.
4. Beat until spreading consistency.
Title: Apricot Tea Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 6 sugar
- 1/8 salt
- 4 cream cheese
- 1/2 butter
- 1 sour cream
- 1 1/4 sugar
- 1/2 confectioners' sugar
- 5 water
- 1
- 4
Instructions:
1. In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
2. Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer 10 minutes. Uncover, simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool.
3. Divide dough in half. On a well-floured surface, roll out each portion into a 10-inch square; cut each into 2-inch squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal.
4. Place on greased baking sheets. Bake at 325 degrees for 16-19 minutes, or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients. Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up. Drizzle the glaze over cooled cookies.
5. NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.
Title: Easy Apple Pudding
Ingredients:
- 4 golden delicious apples
- 1/2 caster sugar
- 2 eggs
- 2 self-raising flour
- 2 plain flour
- 2 icing sugar
- custard
- ice cream
Instructions:
1. Preheat oven to 180°C Lightly grease a 6-cup capacity ovenproof dish. Place apples, 1/4 cup sugar and 2 tablespoons cold water in a saucepan. Stir over low heat until sugar dissolves. Increase heat to medium. Cook, stirring occasionally, for 10 to 12 minutes or until apples are tender but still holding their shape. Pour into prepared dish.
2. Using an electric mixer, beat eggs until pale. Gradually add remaining 1/4 cup sugar, beating until mixture is thick. Sift flours and custard powder together over egg mixture. Fold in until just combined.
3. Spoon mixture over apples. Bake for 20 minutes or until light golden.
4. Dust with icing sugar.
5. Serve with custard or ice-cream.
Title: Apple Tatin
Ingredients:
- 8 cooking apples
- 1 allspice
- 1/4 sugar
- 3/4 raisins
- 1/2 butter
- 2
Instructions:
1. Peel, core& thinly slice apples.
2. Toss with orange rind& allspice.
3. In a 9 inch round cake pan, place apples in thin even layers with round side of slices against edge of pan, then fill in the middle& any gaps.
4. Sprinkle with sugar& raisins and dot with butter as you go.
5. Apples should come about 1 inch above the rim of the pan but will shrink as they cook.
6. Cover with foil& place on a baking sheet in a preheated 250F oven.
7. Bake for 5 hours.
8. Turn off oven& let cool.
9. Remove from oven& invert onto a plate with a slight rim to catch any juices.