lumicero/recipes-ing2inst huggingface dataset:
Title: Cinnamon Fingers
Ingredients:
- 2 butter
- 2/3 sugar
- 4 flour
- 1/8 salt
- 2 vanilla
- 2 sugar
- 1 cinnamon
Instructions:
1. Cream butter and sugar.
2. Add flour, salt and vanilla. Mix well.
3. Shape dough into one disc.
4. Wrap in plastic and chill for at least two hours.
5. Roll portions of the dough into finger-shaped lengths.
6. Cut into 3-inch pieces.
7. Bake at 350°F for 15 minutes.
8. Mix 2 cups sugar and 1 tsp cinnamon.
9. Roll cookies cinnamon and sugar mixture while still warm.
Title: Blackberry Cobbler
Ingredients:
- 6 -8 blackberries
- 3 -4 sugar
- 1 1/4 water
- 2 cornstarch
- 1 Bisquick
- 1 1/2 sugar
- 1/2 butter
Instructions:
1. Crust. Mix Bisquick, 1 1/2 cups sugar, and water. May need extra water depending on how dry your dough is.
2. Put half of the dough on bottom of a greased 9x12 pan.
3. Meanwhile put berries in a large sauce pan and cover with water. Add sugar and boile. Mix in cornstarch that has been added with a little water to make a thin paste. Add to berry mixture.
4. Boil till desired thickness.
5. Pour into crust.
6. Take remaining crust and pat into flat dumplings.lay on top of berry mixture.
7. Sprinkle top with sugar.
8. Bake at 350 degrewe's for 30 minutes, or until golden brown.
Title: Special Oatmeal Cookies (Vegan)
Ingredients:
- 1 1/2 whole wheat pastry flour
- 1 rolled oats
- 1 1/2 baking powder
- 1/4 salt
- 1 cinnamon
- 1/3 canola oil
- 4 cornstarch
- 1/2 soymilk
- 3/4 water
- 1 vanilla
- 1/2 coconut
- 3/4 semisweet vegan chocolate chips
Instructions:
1. Mix canola oil, cornstarch mixture, Sucanat, vanilla, and coconut well in a good-sized bowl.
2. In a separate bowl, sift flour, cinnamon, salt, and baking powder together.
3. Add oats to this mixture.
4. Add the dry mixture to the wet one and mix well.
5. Mix in chocolate chips.
6. Form the dough into small balls or patties on a greased cookie sheet.
7. Slightly flatten out mounds, because they do not seem to flatten during the baking process.
8. Bake at 350°F for about 10 minutes, or until they are done when tested with a toothpick.
Title: Eggless Vanilla Cupcakes
Ingredients:
- 1/2 light margarine
- 1 sugar
- 2 gelatin
- 6 cold water
- 4 hot water
- 2 hot water
- 1 fat free sour cream
- 2 unbleached flour
- 1 baking powder
- 1 baking soda
- 2 vanilla
Instructions:
1. Preheat oven to 350 and lightly grease 1 muffin tin or line with paper cups.
2. In a large bowl, cream margarine and sugar. In a small bowl whisk together the gelatine and water; beat into marg./sugar mix. Stir in sour cream.
3. In a medium bowl, mix dry ingrerdients. Add in thirds to marg. mixture. Stir in vanilla. (*at this point you can add citrus zest, mini chocolate chips, dried cranberries, etc.).
4. Spoon batter into tin/cups. Bake 13-15 minutes. Cool before frosting.
Title: Apple Crisp
Ingredients:
- 1 apple
- 3/4 flour
- 1 salt
- 1 sugar
- 1 egg
- baking powder
Instructions:
1. Fill a 13 x 9 x 2 pan with sliced apples. Mix ingredients together with two
2. knives or pastry blender until crunchy and spread over apples.
3. Pour ½ cup melted butter over top and sprinkle with cinnamon.
4. Bake at 350 for 30
5. minutes or until apples are done and topping is crisp.
Title: Raw Chocolate Pots De Creme
Ingredients:
- 1/2 dates
- 1/2 vanilla extract
- 1 avocados
- 1 1/2 cinnamon
- 3/4 coconut oil
- 1
Instructions:
1. Place the date paste, agave syrup and vanilla extract in a blender and process until smooth.
2. Add avocado and process until blended.
3. Add cocoa, cinnamon and coconut oil and process until fully incorporated (I had trouble getting it to mix in the blender so I mixed the cocoa and coconut oil in by hand).
4. Pour the mixture evenly into 6 (6 oz) ramekins, spreading it with a small offset spatula. Chill in the fridge for about 2 hours before serving. Stored in the fridge, Chocolate Pots de Creme will keep for about five days.
Title: Cinnamon Pecan Shortbread
Ingredients:
- 1/2 unsalted butter
- 1/4 brown sugar
- 1 vanilla extract
- 1/4 salt
- 1 all-purpose flour
- 1 1/4
Instructions:
1. Preheat the oven to 325ºF.
2. In a large bowl, beat the butter and brown sugar on medium speed until creamy. Beat in the vanilla and salt until well-mixed. Reduce the speed to low and beat in the flour until incorporated.
3. Press the dough into a 9-inch round springform or cake pan in an even layer. Press in the pecans.
4. Bake until golden brown, about 25 minutes. Cut into 16 wedges, then cool completely in the pan on a wire rack.
5. Tip: The shortbread can keep in an airtight container for up to 1 week.
Title: Upside Down Chocolate Cherry Cake
Ingredients:
- 1/2 red cherries
- 1/2 white chocolate chips
- 1 eggs
- 1 water
- 2
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 8 or 9 in square pan with Pam.
3. Line bottom of pan with pitted cherry halves.
4. Cover cherry halves with 1/2 of the coconut and the 1 c of white chocolate chips.
5. Prepare cake mix as directed, in a bowl place cake mix, add 2 eggs, !/3 c water and 1/3 c oil. Mix well. Add in rest of coconut.
6. Pour cake mix over cherry mixture in pan.
7. Place in oven for 30 - 40 minutes.
8. When done, place on cake plate, by going around edges with knife and then place pan upside down on cake plate, serve with ice cream while warm if desired or with whipped cream.
Title: Debbie's Molasses Cookies
Ingredients:
- 1 white sugar
- 1 dark molasses
- 1 1/2 ginger
- 1 1/2 cinnamon
- 4 baking soda
- 2 eggs
- 1 flour
- 4 1/2 salt
- 1 cream of tartar
- 2/3 boiling water
- 2 vanilla
Instructions:
1. Cream together sugar and molasses.
2. Beat in eggs.
3. Mix together dry ingredients.
4. Mix together oil, water and vanilla.
5. Stir into sugar mixture alternately with the dry ingredients, mixing well.
6. Roll out on lightly floured surface.
7. Cut into rounds and bake in a 350°F oven for about 10 minutes or until lightly springs back when touched.
Title: Bread and Butter Pudding
Ingredients:
- 100 sultanas
- 50 butter
- 75 vanilla pod
- 300 eggs
- 50 caster sugar
- 600 unsalted butter
- 400 caster sugar
- 1
- 6 -7
- 50 -100
- 50
- 200
- 75
- 2
Instructions:
1. Place the apricots, sultanas and whiskey in a bowl and put aside for four hours to allow them to macerate.
2. Pre-heat the oven to 130°C.
3. Butter the bread on both sides and place in a bowl, letting the slices overlap. Arrange some of the macerated fruit between the layers and sprinkle the rest on top.
4. Whisk the sugar and eggs together (7 eggs if they're small-medium, 6 if they're large or extra large).
5. Slice the vanilla pod lengthways and scrape out the seeds into a pan with the milk and cream. Chop the pod husk into 1-inch chunks and also place that in the pan.
6. Gently bring to the boil then remove the chunks of pod (these can be rinsed and dried then put in a jar with sugar to make vanilla-infused sugar).
7. Bring the pan back to the boil and then pour it over the egg and sugar mix, whisking as you pour.
8. Pour the custard over the bread, ensuring you soak it all thoroughly then allow to rest for 10 minutes. Sprinkle the top with the flaked almonds.
9. Place the bowl in a bain-marie filled with boiling water (to the level of the custard) and bake gently for 35-45 minutes, until the custard has set.
10. Meanwhile, make the sauce by whisking the egg yolks and sugar, with 1tbsp of the whiskey over a pan of simmering water, until the eggs have cooked.
11. Remove from the heat and beat in the melted butter a little at a time.
12. Once the butter has been absorbed, add whiskey to taste and serve drizzled over the bread and butter pudding.
Title: Easy Pumpkin Oat Muffins
Ingredients:
- 2 1/8 all-purpose flour
- 1 1/2 granulated sugar
- 1 baking powder
- 2 1/4 baking soda
- 1 salt
- 1/2 cinnamon
- 1 egg
- 1 pumpkin pie filling
- 1 butter
- 3
- 1/3
Instructions:
1. Combine first 7 dry ingredients in large bowl and mix well.
2. Beat egg, pumpkin filling, and melted butter together in small bowl until smooth.
3. Add pumpkin mixture to dry ingredients.
4. Stir just until moistened.
5. Fill greased muffin cups almost full.
6. Bake at 375°F for 20-25 minutes, or until top springs back when lightly touched.
7. Once cool, frost away!
Title: Almond Peach Crisp
Ingredients:
- 1 1/4 flour
- 1 sugar
- 1/2 nutmeg
- 1/2 salt
- 8 butter
- 1/2 margarine
- 3 lemon juice
- 1 cornstarch
- 1
- 1/4
Instructions:
1. Heat the oven to 375.
2. Butter a 9" square baking pan.
3. Combine the flour, 1/2 cup of the sugar, 1/4 tsp.
4. of the nutmeg and the salt.
5. Cut in the butter until the mixture is crumbly.
6. Mix in almonds.
7. Refrigerate.
8. Peel the peaches and slice.
9. Toss sliced peaches with the lemon juice, remaining 1/2 cup sugar and 1/4 tsp nutmeg, the cornstarch and almond extract.
10. Put the peach mixture in the prepared pan and sprinkle crumb topping on top.
11. Bake until top is golden and juices are bubbling, about 45 minutes.
12. Serve warm or cold.
Title: Italian Anisette Cookies
Ingredients:
- 2 eggs
- 1 sugar
- 3/4 salt
- 2 baking powder
- 2 anisette
- 1 unsalted butter
- 1/4 flour
- 2 2/3 confectioners' sugar
- 1 milk
- 4 light corn syrup
- 4
Instructions:
1. In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
2. In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
3. Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
4. Cover; refrigerate dough for several hours.
5. Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
6. Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
7. Using a spatula, transfer cookies to a wire rack to cool.
8. To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
9. Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
10. Makes approximately 3 1/2 dozen cookies.
Title: Mimosa Cupcakes
Ingredients:
- 1 ginger ale
- 3/4 orange zest
- 1/2 powdered sugar
- 1/3 butter
- 3 orange zest
- 1 ginger ale
- 6 orange zest
- 1/2
- 1
- 3
Instructions:
1. Preheat oven to 350.
2. Line 24 regular-sized muffin tins with paper baking cups.
3. In a large bowl, combine cake mix, champagne, orange juice, oil, eggs, and orange zest with an electric mixer on low for 30 seconds. Beat on medium speed for 2 minutes.
4. Divide batter evenly among muffin cups.
5. Bake 15 - 20 minutes or until toothpick inserted in the center comes out clean.
6. Cool 10 minutes. Remove cupcakes from tin and place on cooling rack. Cool completely.
7. For the frosting, beat powdered sugar, butter, orange zest, champagne, and orange juice with an electric mixer on medium speed until smooth and creamy.
8. Spoon into frosting bag with a large star tip. Pipe frosting onto cupcakes. Sprinkle with orange zest and/or orange sprinkles.
9. Store in refrigerator if needed.
Title: Strawberry Rhubarb Parmesan Crisp
Ingredients:
- 1 strawberry
- 1 rhubarb
- 1/4 sugar
- 1 cornstarch
- 1/2 old-fashioned oatmeal
- 1/2 parmigiano-reggiano cheese
- 3 dark brown sugar
- 2 unsalted butter
- 1/4 vanilla
Instructions:
1. Put the oven rack in the middle position and preheat to 350 degrees F.
2. Toss the strawberries and rhubarb with the sugar and cornstarch in a glass 9×9 baking dish.
3. In a bowl, mix the oatmeal, Parmigiano-Reggiano, and brown sugar until combined. Stir the vanilla into the melted butter then pour this mixture over the oats. Quickly stir together until it’s all wet and clumpy.
4. Scatter the mixture over the strawberries then put the baking dish in the oven until the strawberries are bubbling and the top has crisped (about 20 minutes).
5. Enjoy with some vanilla ice cream or a dollop of creme fraiche.
Title: Light Chocolate-Chunk Brownies
Ingredients:
- 2 all-purpose flour
- 3/4 salt
- 1/2 baking soda
- 1/2 dark brown sugar
- 1/2 unsweetened applesauce
- 1 reduced-fat sour cream
- 1/2 bittersweet chocolate
- 1/2 eggs
- 4
- 2
Instructions:
1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
2. In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
3. Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
4. Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.
Title: Caramel Apples
Ingredients:
- 1 apples
- 4
- 2
Instructions:
1. Drop room temp Apples in boiling water for 3-5 seconds.
2. Brush Apples with a vegetable brush or sponge under hot running water.
3. Now your caramel will stick perfectly.
4. Dry completely and insert stick.
5. Put Caramels and Milk in a small sauce pan and cook on a low heat until melted.
6. Roll Apples in Caramel and decorate as desired.
7. Let set up on parchment paper or on a butter baking sheet in the fridge for 1 hours.
Title: Lela Kornberg's Upside-Down Apricot Pudding
Ingredients:
- 16 prune
- 1 warm water
- 1 eggs
- 4 sugar
- 1 cinnamon
- 1 salt
- 1/2 matzo meal
- 1 potato starch
- 1 apples
- 2 honey
- 4
- 1/2
Instructions:
1. In a medium bowl, soak dried apricots in warm water to cover until plump, about 1 hour. Drain well, and set aside.
2. In another bowl, soak prunes in 1 cup warm water to cover until plump, about 1/2 an hour. Do not drain (you need to add the soaking water to the batter along with the prunes).
3. Preheat oven to 350 degrees F.
4. In a large bowl, beat eggs, sugar, cinnamon, and salt until well blended.
5. Add matzah meal and potato starch; mix well. Let stand for 30 minutes.
6. Add oil, apples, and prunes, along with their soaking water; mix well.
7. Grease a 9x13 inch glass baking dish. Pour honey evenly into the bottom of the baking dish, then arrange the drained apricots in the honey.
8. Pour the batter over, and bake at 350 for 1 hour, or until a toothpick comes out clean.
9. Turn upside down down on a serving platter while still warm. Can be served warm or cold.
Title: Peanut Butter Torte
Ingredients:
- 1/2 butter
- 2 butter
- 1/2 chunky peanut butter
- 2 brown sugar
- 4 eggs
- 1 vanilla extract
- 2 1/2 flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 1 buttermilk
- 2 1/4 heavy whipping cream
- 1/2 brown sugar
- 12 bittersweet chocolate pieces
- 1/2 chunky peanut butter
- 12 cream cheese
- 6 butter
- 1 vanilla extract
- 2 powdered sugar
- 3/4 heavy whipping cream
- 4 1/4
- 1/3
Instructions:
1. Grease three 9-inch round baking pans; set aside.
2. In a large mixing bowl, cream the butter, peanut butter and brown sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in vanilla.
5. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with the buttermilk.
6. Pour into prepared pans.
7. Bake at 350 for 17-20 minutes or until a toothpick inserted near the center comes out clean.
8. Cool 10 minute before removing from pans to wire racks.
9. Filling:
10. In a large heavy saucepan, bring cream and brown sugar to a boil over medium heat.
11. Reduce heat; cover and simmer for 1-2 minute or until sugar is dissolved.
12. Remove from heat; stir in chocolate and peanut butter until blended.
13. Transfer to a small bowl; chill until mixture achieves spreading consistency.
14. Frosting:
15. In a large bowl, beat cream cheese and butter until blended.
16. Add vanilla; mix well.
17. Gradually beat in 1-1/4 cups powdered sugar until stiff peaks form; fold into cream cheese mixture.
18. Spread filling between cake layers.
19. Frost top and sides of cake.
20. Garnish with chopped candy bars and peanuts.
21. Store in refrigerator.
Title: Caroline's Gingerbread
Ingredients:
- 150 butter
- 175 soft brown sugar
- 2 treacle
- 25 plain flour
- 1 baking powder
- 2 bicarbonate of soda
- 2 ground ginger
- 150 milk
- 1 egg
- 2 apples
Instructions:
1. Melt together the butter, brown sugar and treacle.
2. Mix the rest of the ingredients together and bake at 170 degrees Celcius for 30 - 35 minutes. I use a pan about 10 x 8 inches.
Title: A Classic Christmas Pudding Recipe
Ingredients:
- 8 plain flour
- 1 salt
- 1 mixed spice
- 2 nutmeg
- 1 orange
- 1 lemon
- 1 suet
- 1 1/2 brown sugar
- 1 currants
- 1 sultanas
- 8 raisins
- 1 prune
- 8 cooking apples
- 1 carrot
- 4 eggs
- 2 brandy
- 1 1/2 wine
- 1 milk
- 8
- 1
Instructions:
1. These ingredients will make puddings to fill basins totaling 7 1/2 pints. If this is too much for your family use half quantity of all the ingredients and make 2 smaller puddings or 1 large one.
2. Put the flour, breadcrumbs, salt, mixed spice, grated nutmeg and the grated rinds of the orange and lemon into a large bowl. Chop the suet and add to the dry ingredients with the sugar; mix thoroughly. Add the fruit to the dry mix together with almonds. Stir very well. Peel and core the apples, chop and add to the mixture together with the grated carrot.
3. Beat the eggs and add to the pudding with the juice from the orange and lemon, the brandy and the barley wine or milk. Mix all very thoroughly and leave for 1 day, stirring occasionally. The mixture should 'squeak' when mixed - if it seems too dry, add 1 or 2 more eggs.
4. Turn the mixture into greased pudding basins filling them to the brim. Seal the tops well with a flour and water paste (1 lb /450g plain flour mixed to a stiff dough with approximately 1/2 pint / 300ml) cold water, cover with greaseproof paper, tie down well and boil the puddings for 8 hours.
5. Remove the greaseproof paper and flour and water paste and leave the puddings to cool. Cover with fresh greaseproof paper and store in a dry cool place. When required, boil the puddings for 2-4 hours depending on the size.
6. NB: For a nice glossy Christmas pudding you can dust the greased basins with brown sugar before putting in the mixture.
Title: Sambuca Mascarpone Cream
Ingredients:
- 750 mascarpone
- 150 sugar
- 4 amaretti
- 15 of fresh mint
- 10
Instructions:
1. In a large bowl, stir the mascarpone with a wooden spoon till it is very smooth.
2. Mix in the egg yolks, sugar, and sambuca.
3. Mixture should be thoroughly combined, silky smooth with no lumps.
4. Set the bowl in the refrigerator for one hour to stiffen a bit.
5. Remove from fridge, and spoon mixture into dessert glasses.
6. Insert two cookies partially into each glass (submerge cookies partway in the mixture).
7. Garnish with fresh mint.
8. Refrigerate at least one hour, but best results (from a texture standpoint) if served the following day.
Title: Apricot Baked Apples
Ingredients:
- 6 apples
- 3 real butter
- 1/3 maple syrup
- 1/3 lemon, juice and zest of
- 1
Instructions:
1. Preheat oven to 350F and spray an ovenproof dish with cooking spray.
2. Core apples.
3. With point of the knife, make a cut in the skin about 1/3 of the way down the apple, cutting through the skin about 1/8" deep.
4. This prevents the apple from exploding during baking.
5. Arrange apples in prepared dish.
6. Spoon preserves into the core and dot with butter.
7. Drizzle with maple syrup and lemon juice.
8. Sprinkle with lemon rind.
9. Bake for 30 minutes, baste with pan juices, and bake for an additional 30 minutes (or until apples reach desired doneness).
10. Serve immediately.
Title: Chocolate Truffles
Ingredients:
- 1 pecans
- 1/2 maple syrup
- 1 1/2 dark chocolate
- 1 vanilla bean
- 1 dark chocolate
- 1 truffle
Instructions:
1. In a saucepan, roast the pecan on medium heat, stirring regularly for 2 minutes, until they start to be fragrant. Reduce the heat to low and add the maple syrup. Continue cooking for 10 minutes until the syrup starts to crystallize on the pecans, stirring regularly. Let cool on parchment paper.
2. Put the chopped dark chocolate in a medium-size bowl and set aside.
3. In a saucepan, heat the cream with the vanilla bean over medium-low heat until simmering, about 5 minutes. Pour the hot cream over the chocolate. Stir until totally smooth. Roughly chop the maple sugar pecans and add them to the chocolate mixture.
4. Put the bowl of chocolate mixture in an ice bath. Using a spatula, stir it constantly for 5 minutes, then put in the refrigerator for 10 minutes.
5. After the mixture has chilled, remove it from the refrigerator. Wearing latex gloves and using 2 spoons, scoop out rounded sections of the chocolate into palms and form into balls. Use spoons to roll each ball in the melted chocolate then in the maple flakes. Place on a baking tray covered with parchment paper. Chill until firm, about 1 hour.
6. Cook's Note:
7. Do ahead. The truffles can be made 1 week ahead. Store in an airtight container and keep chilled. Let stand at room temperature 1 hour before serving.
Title: Pepparkakor (Swedish Ginger Cookies)
Ingredients:
- 1/2 molasses
- 1/2 sugar
- 1/2 butter
- 1 egg
- 2 1/2 all-purpose flour
- 1/4 salt
- 1/4 baking soda
- 1/2 ginger
- 1/2 cinnamon
Instructions:
1. Heat molasses in small saucepan to boiling point.
2. Boil 1 minute.
3. Add sugar and butter and stir until butter is melted.
4. Cool.
5. Beat in egg.
6. Sift together flour, salt, soda and spices.
7. Add to first mixture and mix thoroughly.
8. Cover bowl tightly and chill overnight.
9. Roll out a portion of the dough at a time on lightly floured pastry cloth.
10. Roll out thin.
11. Cut into desired shapes.
12. Bake in a moderate oven (350F) 6 to 8 minutes.
13. The dough may be shaped into a roll and wrapped in waxed paper.
14. Chill thoroughly overnight or longer.
15. Slice thin and bake in moderate oven (350F).
16. These should be stored in an air-tight container - allow flavor to "ripen".
Title: Twice Baked Caramel Apple Crisp
Ingredients:
- 7 -8 tart green apples
- 1 sugar
- 1 1/3 brown sugar
- 1 all-purpose flour
- 1 quick-cooking oats
- 2/3 unsalted butter
- 1 1/2 ground cinnamon
- 1 ground nutmeg
- 1 ground ginger
- 10 vanilla ice cream
Instructions:
1. Preheat oven to 375 degrees F.
2. Spray one 9 x 13 x 2 and one 8 x 8 x 2 pan with non-stick cooking spray.
3. Arrange half apples in 9 x 13 and other half in 8 x 8. Sprinkle each with 1/2 cup sugar.
4. Mix together brown sugar, flour, oats, cinnamon, nutmeg, ginger and butter. Stir until well moistened. Sprinkle half this mixture over 9 x 13 apples. Top oat mixture with 1/4 to 1/2 cup caramel.
5. Bake both pans for 15 to 20 minutes.
6. Remove from oven.
7. Arrange apples in 8 x 8 over apples in 9 x 13 (this makes a second layer). Top with remaining oats and another 1/4 to 1/2 cup of caramel. Bake an additional 15 to 20 minutes or till apples are tender and top is crisp. Remove, let sit till warm. Serve with vanilla ice cream and additional caramel sauce on top.
Title: The Best Cheesecake
Ingredients:
- 3/4 walnuts
- 3/4 graham cracker
- 3 butter
- 32 cream cheese
- 4 eggs
- 1 1/4 sugar
- 1 fresh lemon juice
- 2 vanilla
Instructions:
1. Position rack in center of oven and preheat to 350 degrees. Lightly butter 9 or 10 inch springform pan.
2. For crust: Combine walnuts, graham cracker crumbs and butter. Press compactly onto bottom of pan.
3. For filling: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla. Beat thoroughly. Spoon over crust.
4. Set pan on baking sheet to catch any batter that may drip out. Bake 10-inch cake 40 to 45 minutes. Bake 9-inch cake 50 to 55 minutes. Cake may rise slightly and crack in several areas; it will settle again. Cracks will minimize. Remove from oven and let cool. Refrigerate overnight. Using knife loosen cake from pan, remove springform.
5. If a topping is desired any fruit pie will do.