lumicero/recipes-ing2inst huggingface dataset:
Title: Healthy Instant Ersatz-Cheesecake
Ingredients:
- 1/2 nonfat plain yogurt
- 3 artificial sweetener
- 3 cinnamon
- 3 ginger
- nutmeg
- nonfat milk
Instructions:
1. Place the bread on plate it's to be served on.
2. Carefully sprinkle liberally with granulated sweetener and sprinkle spice/s of choice depending on what topping's going to be onto bread.
3. Carefully sprinkle milk over the bread so that the bread becomes moistened all over but not completely saturated (unless you like it like that :) and all the sweetener has been washed into the bread. Smooth the top of the bread for good measure with the back of the spoon.
4. Spoon the VERY thick strained yoghurt or quark or fromage frais (the latter is the optimum (perfect) choice - but it is usually very expensive and not available everywhere) to form the 'cheesecake' on the bread. Basically a really thick layer. Smooth it out with the back of the teaspoon.
5. Sprinkle a teaspoon or so of sweetener across the top of the yoghurt but don't mix into it.
6. Sparingly sprinkle a spice or two (or not, according to what the topping is going to be) across the top of the 'ersatz-cheesecake' :).
7. Spoon the *chunky* applesauce (personal favourite!) or jam or lemon curd (also really nice!) across the top and smooth with the back of the teaspoon to form your topping.
8. If desired add a sprinkle more sweetener or sprinkled spice.
9. SERVE -- perhaps with a nice Cafe Latte!
10. The other half slice could have a different topping and would go well with a second cup of coffee!
11. TOPPING & SPICE MIX SUGGESTIONS:
12. I usually use cinnamon with applesauce. When I have fresh sweetened strawberry puree available I usually use cinnamon, but actually think strawberry jam with a light dusting of cinnamon is preferable to the fresh strawberries (odd!). Ginger is absolutely brilliant with orange marmalade and with apricot jam. For lemon curd I usually use a little ginger or cardamon but only over the bread or sometimes no spice at all for lemon curd just milk, sweetener and a little lemon juice over the bread. Squished up over-ripe bananas and strawberry jam are wonderful together with a little cinnamon. A nice thick caramelly Dulche de Leche type conserve is great too, but awfully more-ish! I haven't even dared to try Nutella!
13. This recipe kind of hangs round the thickness of the yoghurt or quark etc. You really want as thick as possible. Yoghurt tends to be a be light on the cheesy flavour and is really a last resort choice.
14. Fromage Frais or Quark are a much better choice when available.
15. If the yoghurt is the runny type then it should be pre-strained before using for this recipe.
16. Yoghurt (or homemade Quark (strained buttermilk)) straining is easiest done in a sieve resting over a bowl, the sieve lined with a couple of thickness' of paper kitchen roll or a cheesecloth until a lot of the whey has drained off. You can stir it (gently) in the sieve to speed up the process a lot - then it needs to only take about half an hour.
Title: Ribbon Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1 shortening
- 1 1/4 granulated sugar
- 1 egg
- 1 vanilla
- 1/4 walnuts
- 1
- 2
Instructions:
1. Sift flour, baklng powder & salt. Cream shortening with sugar till fluffy; stir in egg & vanilla. Blend in flour mixture.
2. Divide dough into three parts. Add cherries to one part, chocolate to second part, and nuts to remaining part.
3. Line a 9"x5"x3" loaf pan with waxed paper. Pack cherry layer into pan first, firmly press to make smooth. Do the same with remaining layers. Cover with plastic wrap and chill overnight.
4. To bake, cut loaf lengthwise into thirds; then cut crosswise into 1/4" slices. Place on ungreased cookie sheets and bake in 400 degree oven for 8 to 10 minutes to very light brown around edges.
5. Prep time does not include overnight chilling of dough.
Title: West Virginia Jam Cake
Ingredients:
- 2 sugar
- 1 shortening
- 3 eggs
- 1 buttermilk
- 1 flour
- 3 baking soda
- 1 black walnut
- 1 raisins
- 1 apple
- 1 dates
- 1/2 dry coconut powder
- 1 sugar
- 2 flour
- 2 sweet milk
- 1/2 butter
- 1/2 margarine
- 1 raisins
- 1 apple
- 1 coconut
- 1 maraschino cherry
Instructions:
1. Cream sugar and shortening; add eggs and beat well.
2. Combine buttermilk and jam alternately with sifted flour and soda; beat well.
3. Add nuts, fruits, and coconut; stir until well distributed through batter.
4. Bake in 3 (9-inch) greased cake pans at 350 F for 30-40 minutes or until done.
5. Mix sugar and flour together in saucepan; add milk and butter and cook about 2 minutes, stirring occasionally.
6. Remove from heat and beat till thickened; add nuts, fruit, and coconut.
7. Spread between layers and on top and sides of cake.
8. Decorate with maraschino cherries, if desired.
9. Note: If black walnuts are not available, use pecans or other nuts and add 1/2 teaspoon black walnut flavoring.
Title: Potato Chip Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 brown sugar
- 2 white sugar
- 6 eggs
- 2 flour
- 2 1/2 salt
- 1/2 baking soda
- 1 vanilla
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Cream all together.
3. Shape into small balls and bake at 350°F until golden brown, about 15 minutes.
Title: Hot Fudge Brownie Cake
Ingredients:
- 1 all-purpose flour
- 1 1/4 sugar
- 6 baking powder
- 2 salt
- 1/4 egg
- 1 milk
- 1/2 vanilla extract
- 3 light brown sugar
- 1 boiling water
- 1/2 vanilla ice cream
- 1 1/2
Instructions:
1. Preheat oven to 350°; will need 8-inch square metal baking pan.
2. In a medium bowl, whisk together flour, 3/4 cup sugar, 2 tablespoons cocoa powder, baking powder, and salt.
3. Add egg, milk, oil, and vanilla to flour mixture and stir with a wooden spoon until just blended.
4. Spread batter evenly in prepared pan.
5. In the same bowl (no need to clean it), stir together brown sugar, the remaining sugar and the remaining cocoa powder.
6. Sprinkle over batter in the pan.
7. Slowly and gently drizzle boiling water over batter being careful not to disturb layers (do not stir).
8. Bake in oven for 40-45 minutes or until top cake layer springs back when touched.
9. Let cool in pan on a wire rack for 20 minutes.
10. Scoop into bowls and serve warm with ice cream, if desired.
Title: Very Blueberry Parfait
Ingredients:
- 1 low fat cottage cheese
- 3 confectioners' sugar
- 3 sugar
- 1/2 vanilla extract
- 4 blueberries
- 4
Instructions:
1. Combine the cottage cheese, sugars, and vanilla extract in a blender. Blend on high until the midxture is smooth and creamy.
2. Spoon 1/2 cup of the berries into the bottom of each of 4 parfait glasses. Spoon 2 heaping tbls. of the cheese mixture on top of the berries. Add another layer of the 1/2 cup berries. Top with 1 heaping tbls. of the cheese mixture. Sprinkle 1 teaspoon of the chocolate morsels on top of each parfait. Enjoy!
Title: Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 confectioners' sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 4 1/2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Combine butter, oil and both sugars in a large mixing bowl; mix well. Add eggs, beat 1 minute. Add vanilla; beat well.
2. In separate bowl, combine flour, baking soda and cream of tartar; add to creamed mixture, mixing well.
3. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes.
Title: Easy and Delicious Chocolate Blancmange
Ingredients:
- 2 1/2 skim milk
- 4 cornflour
- 50 bittersweet chocolate
- 3 sugar
Instructions:
1. Mix cornflour with little of the milk in a large bowl to form a smooth paste.
2. Bring the remaining milk to the boil; add to the cornflour mixture, whisking constantly until mixed.
3. Return the mixture to the saucepan and bring to the boil; continue cooking until the mixture thickens.
4. Remove from heat; add in sugar and chocolate and stir until dissolved and everything is well mixed.
5. Pour into mould (s) and leave to cool to room temperature.
6. Chill for several hours before serving.
Title: Lemon Sponge Cake
Ingredients:
- 1 eggs
- 3 lemon peel
- 2 lemon juice
- 2/3 milk
- 1 sugar
- 1 1/4 flour
- 1/3 salt
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Roll out crust and line pie pan with crust. Leave unbaked and chill in fridge while you prepare the filling.
3. Beat egg yolks; beat in lemon peel, lemon juice and milk. Add sugar, flour and salt; beat until smooth.
4. In a separate large bowl, beat egg whites with an electric mixer until stiff peaks form. Add 1/3 of the egg whites to the lemon mixture and beat them together thoroughly.
5. Fold the lightened lemon mixture into the remaining egg whites, stopping when there are no white streaks remaining. Pour into pastry-lined pie plate. Bake until golden brown, 45 to 50 minutes. Serve with sweetened whipped cream if desired.
Title: Easy Bourbon Walnut Pie
Ingredients:
- 1 dark corn syrup
- 1 sugar
- 1/2 eggs
- 3 butter
- 2 Bourbon
- 2 flour
- 1 1/2 vanilla
- 2 salt
- 1/4 walnuts
- 1 1/2
Instructions:
1. Set oven to 350 degrees (bottom oven rack).
2. Roll out pastry on a floured surface into about a 14-inch round circle.
3. Transfer to a glass pie plate.
4. Fold edge under and crimp decoratively.
5. Place in the fridge while mixing the filling.
6. To make the filling: Whisk all ingredients except the walnuts in a large bowl until smooth.
7. Add in the walnuts; mix to combine.
8. Pour the filling into the prepared pie crust.
9. Bake until the crust is golden and the filling is set in the center when the pie is shaken slightly (about 50-55 minutes).
10. Cool pie completely.
11. Cut into slices and dollup with whipped cream.
Title: Grilled Pound Cake
Ingredients:
- 1 butter
- 2 strawberry
Instructions:
1. Thaw and cut pound cake into 1/2 inch slices.
2. Spread butter on each side, and grill each side for about 3 minutes.
3. Slice strawberries, and serve on top of poundcake.
Title: Patent Leather Icing - Glossy Chocolate
Ingredients:
- 3 chocolate
- 1 egg
- 3/4 evaporated milk
- 1/4 water
- 1 sugar
- 1 vanilla
Instructions:
1. Melt the chocolate in the top of a double boiler.
2. Combine the egg, milk, water and sugar and stir into the chocolate.
3. Cook the icing over hot water for 20 minutes, stirring often.
4. Remove it from the steam.
5. Beat it with a rotary beater for 1 minute or until well blended.
6. Stir in the vanilla.
7. Cool the icing before spreading it.
8. Tightly covered and stored in the refrigerator it will keep for several days.
Title: Beignets á La Fleur De Sureau - Elderflower Fritters
Ingredients:
- 1 elderberry flowers
- 2 sugar
- 1 eggs
- 2 sugar
- 1 salt
- 1/2 flour
- 1 butter
- 2 confectioners' sugar
- 1
Instructions:
1. Beat egg whites with sugar until frothy; set to the side.
2. For the batter: Separate eggs; whip egg whites to stiff peaks.
3. In a separate bowl, beat egg yolks until light; add sugar and salt, beat well.
4. Add flour to yolk mixture and beat again.
5. Add orange juice, melted butter and just enough water to make about the consistency of pancake batter.
6. Fold in stiffly beaten egg whites.
7. Preheat oil to 365°F.
8. Soak flowers in egg white-sugar froth.
9. Immediately, dip into beignet batter and drop from spoon into hot oil and fry to a golden brown.
10. Drain on paper towels and sprinkle with confectioner's sugar.
Title: Grilled Strawberries
Ingredients:
- 8 strawberries
- 1 sugar
- 1 sugar substitute
Instructions:
1. Preheat grill to high.
2. Coat strawberries with balsamic vinegar.
3. Then roll in the sugar.
4. Place on a hot grill to mark, approximately 1-2 minutes.
5. Remove from heat and serve.
Title: Easy Creme Caramel (Pudim De Leite Condensado)
Ingredients:
- 1 sugar
- 1 sweetened condensed milk
- 1 milk
- 3 eggs
- 1 pure vanilla extract
Instructions:
1. Preheat the oven to 140C and boil a full kettle.
2. Put everything in the blender APART from the cup of sugar.
3. Blend until completely smooth and let it settle.
4. Now melt the sugar over a low/medium heat in a dry frying pan. Be careful it doesn't burn and only stir once it has started to turn light brown and syrupy.
5. Working quickly, pour the caramel into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns.
6. With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture.
7. Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.
8. Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean.
9. Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.
10. To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.
Title: Lemon and Wine Custard
Ingredients:
- 12 dry white wine
- 1 1/4 fresh lemon juice
- 1 sugar
- 2/3
Instructions:
1. Beat yolks, wine, lemon juice and sugar in double-boiler set over gently-simmering water until thick and light in colour, about 15 minutes.
2. Remove from over water and cool slightly.
3. Pour into parfait glasses and serve chilled.
Title: Classic Chewy Oatmeal Cookies
Ingredients:
- 1 all-purpose flour
- 3/4 salt
- 1/2 baking soda
- 4 butter
- 1/4 cinnamon
- 3/4 dark brown sugar
- 1/2 granulated sugar
- 1/2 vanilla extract
- 1 old fashioned oats
- 1
- 3
Instructions:
1. Preheat oven to 375 and position rack in middle of oven. Line 2 baking sheets with parchment or use Sil-Pat.
2. Whisk flour, salt and baking soda together in medium bowl.
3. Melt and brown butter over medium-high heat until milk solids are dark golden brown and butter has nutty aroma. Transfer browned butter into large bowl.
4. Add brown sugar, granulated sugar and oil to butter and whisk until combined. Add egg and yolk and vanilla and whisk until smooth. Stir in flour mixture using wood spoon and stir until fully combined. Add oats until evenly distributed. Mixture will be stiff.
5. Divide into 18 portions, approximately 3 Tbs each. Arrange dough balls 2" apart on prepared sheets. Using your damp hand, press each ball into 2 1/2" disk.
6. Bake 1 sheet at a time until cookie edges are set and lightly browned and centers are still soft but not wet, 8 - 10 minutes. Let cookies cool on sheet on wire rack for 5 minutes then transfer to wire rack individually and let cool completely.
Title: Whammers
Ingredients:
- 3 brown sugar
- 2 1/2 oleo
- 1 chunky peanut butter
- 6 oatmeal
- 3 flour
- 1 baking soda
- 3 vanilla
- 2 eggs
- 1 sugar
- cinnamon
Instructions:
1. Make these cookies while you are MAD!
2. DUMP brown sugar, oleo and peanut butter in a huge bowl.
3. THROW in oatmeal.
4. SLING in flour and baking soda.
5. SPLASH in vanilla.
6. DROP in eggs and nuts.
7. Start kneading and mixing with both hands, POUNDING and BEATING with FISTS to let out your aggressions.
8. Think of what and WHO you are mad at and REALLY LET THEM HAVE IT!
9. Make balls the size of walnuts.
10. SLAM the balls into some sugar and cinnamon (optional).
11. THROW them on a greased cookie sheet.
12. Give each a WHAM with your FIST to FLATTEN them.
13. Bake at 350° for 10 to 12 minutes.
Title: Blood Orange Compote With Star Anise
Ingredients:
- 8 blood oranges
- 1 water
- 1 sugar
- 3 star anise
- 1/4 creme de cassis
Instructions:
1. Set aside the zest from 6 oranges.
2. Peel & remove the white pith from all oranges; remove the seeds & cut the oranges into generous 1/4" thick slices. Arrange them in layers in a shallow serving bowl.
3. In a heavy-bottomed saucepan over medium heat, combine the water & sugar; heat & stir often until the sugar dissolves, about 5 minute Add zest of about 5 1/2 oranges (reserving the remaining for garnish) & star anise; reduce the heat to low & simmer, uncovered, until thick syrup has formed & the flavors have blended, about 1 hours (If not using creme de cassis, cook syrum about 45 min until thin).
4. Remove the pan from the heat & discard the zest; stir in the creme de cassis. Pour the hot syrup over the oranges; cover & let stand at room temperature at least 1 hr & up to 12. If serving later, cover & refrigerate.
5. To serve, julienne the remaining zest & sprinkl it over the top of the oranges.
Title: Beautiful Blueberry Cobbler
Ingredients:
- 2 1/2 - 3 frozen blueberries
- 2/3 sugar
- 2 cornstarch
- 3 lemon juice
- 3 water
- 1 salt
- 13 -16 egg
- 1 butter
- 1/2 butter
- 3
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium saucepan, mix sugar, salt and cornstarch until smooth. Add lemon juice and 3 tablespoon water, stir well. Stir in blueberries carefully. Bring to a boil over medium heat and cook, stirring constantly until sauce thickens, about 3 minutes. Be careful not to crush blueberries.
3. Melt a stick of butter and spread evenly in bottom of 9"x13" dish. Pour 1/2 of one box of dry Jiffy cake mix over butter. Pour blueberry mixture over dry cake mix. Mix the second box of Jiffy cake mix as directed (1 egg plus 1/2 cup water). Pour prepared cake mix over blueberry mixture. Use the last 3 tablespoons of butter to dot the surface of cake mix to help brown. Sprinkle cinnamon-sugar on top.
4. Bake 25-35 minutes, or until golden brown on top. Serve with whipped cream and/or ice cream.
Title: Creme Caramel Squares
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/3 vanilla
- 1 butter
- 1/4 cream cheese
- 3 1/4 sugar
- 3 milk
- 1 Cool Whip Topping
- 1 instant vanilla pudding
- 1/3 butterscotch pudding mix
Instructions:
1. Mix graham crumbs and butter;
2. Press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
3. Beat cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended.
4. Gently stir in 1 cup Cool Whip; spread onto crust.
5. Prepare each pudding mix with 1 1/2 cups milk in separate bowls, beating with whisk or hand mixer for 2 minute
6. Layer vanilla and butterscotch puddings over cream cheese filling.
7. Top with remaining Cool Whip.
8. Refrigerate 4 hours.
9. Drizzle with caramel topping just before serving.
Title: Danish Fruit Soup
Ingredients:
- 1 raspberry gelatin powder
- 1/8 salt
- 1 boiling water
- 1 frozen raspberries
- 1 1/2 water
- 2 lemon juice
- sour cream
- ground nutmeg
Instructions:
1. In a large bowl, mix dry gelatin and salt.
2. Gradually stir in boiling water until gelatin is well dissolved.
3. Add raspberries, cold water and lemon juice: mix well.
4. Refrigerate 15-20 minutes.
5. Just before serving; stir soup.
6. Garnish with dollop of sour cream and ground nutmeg if desired.
Title: Deep Dish Cobbler
Ingredients:
- 1/2 butter
- 1 sugar
- 1 self-rising flour
- 1
Instructions:
1. Combine all but the fruit in a blender or with a whisk; blend.
2. Pour into buttered casserole.
3. Add fruit; do not stir.
4. Bake at 350 until golden brown, approximately 1 hour.
Title: Big Island-Style Stone Cookies
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1/3 baking soda
- 2 vanilla extract
- 1 flour
- 4
Instructions:
1. Preheat oven to 325 degrees. Line cookie sheet with parchment paper or grease lightly.
2. Cream butter with sugar until light and fluffy. Add eggs and cream; mix well. Add baking soda and vanilla; mix well. Add flour; mix well.
3. Dough may be crumbly. Form by hand into 2-inch balls, place on cookie sheet and flatten.
4. Bake until very firm and brown, about 35 minutes. Check cookies frequently in the last few minutes to be sure they don't burn. As long as they feel at all soft in the middle, they need more baking time. Cool and store in airtight container.
5. The writer of the food article had this note: They're done when they no longer give at all when pressed in the center. If they're the least bit soft, leave them in the oven. I actually took mine out a little too early — I was afraid they were getting too brown — and although they were hard, they weren't rock hard. I consider this a plus, but if you really want that tooth-breaking goodness, push the envelope and bake 'em 'til they're solid.
Title: Nana's Soft Gingersnap Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 baking soda
- 2 flour
- 1/2 ground cloves
- 2 ground cinnamon
- 1/2 salt
- 1/2 crystallized ginger
- 1 sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Combine softened butter, sugar, molasses and egg; beat well.
3. Mix dry ingredients and ginger; add to batter; mix well.
4. Chill batter for 1 hour.
5. Form into 1" balls; roll in sugar and place on greased cookie sheet 2" apart.
6. Bake for 8-10 minutes.
7. Makes 36 cookies.
Title: Vanilla Coffee Flan
Ingredients:
- 2 half-and-half
- 3/4 ground coffee
- 1/4 milk
- 1 sugar
- 1 salt
- 5 eggs
- water
Instructions:
1. Boil coffee grounds in 1 1/2 cups of water.
2. remove from heat and let sit for 10 minutes.
3. Bring milk and half& half to a heat where whisps of steam is just rising from the top.
4. Strain coffee liquid through a coffee filter into a cup and then add 3/4 of a cup to the milk mixture and heat through.
5. In a separate bowl whisk together eggs, sugar, and salt.
6. Slowly add milk mixture to the bowl with the eggs, while whisking steadily.
7. Pour 1 tbsp of caramel into 6 buttered 6 oz.
8. ramekins, then pour mixture into the ramekins, and put into a large high-walled pan.
9. fill pan with water and bake at 325 for 1 hour, then increase heat to 375 for an additional 20 minutes.
10. Remove ramekins from oven and pan and refrigerate for at least 4 hours.
11. Use a flexible knife to remove from ramekins and flip over onto small plates for serving.
Title: Roman Apple Crumb Cake
Ingredients:
- 2/3 margarine
- 1 sugar
- 2 eggs
- 2/3 milk
- 1 1/2 vanilla
- 2 1/2 flour
- 1/4 salt
- 1/2 baking powder
- 1 1/2 baking soda
- 1/2 clove
- 1 cinnamon
- 3 apples
- 2 margarine
- 2 cinnamon
- 1/3 brown sugar
- 2 flour
- 1/2 coconut
- 1/2
Instructions:
1. Cream the margarine and sugar.
2. Add the eggs, milk, and vanilla and beat well.
3. Add the rest of the dry ingredients and mix.
4. Fold in the chopped apples.
5. Pour batter into a floured 9x13 pan.
6. Mix all the topping ingredients together and sprinkle over batter.
7. Bake cake at 350 for 35 minutes.
Title: Tin Roof Chocolate Pie
Ingredients:
- 1/3 butter
- 1 heavy cream
- 1 salted peanuts
- 20 milk
- 1/3 marshmallows
- 1 vanilla
- 1/2 heavy cream
- 1 1/3 heavy cream
- 15 butter
- 1/2
- 1
- 3
- 2
- 1
Instructions:
1. In small heavy saucepan, heat chocolate chips and butter, stirring until smooth.
2. Spread over bottom of baked crust.
3. Chill.
4. In next small saucepan, cook and stir caramels and cream until smooth.
5. Add peanuts; spoon into crust.
6. In medium saucepan, combine milk, chocolate chips and marshmallows.
7. Cook and stir on low until smooth.
8. Remove from heat; add vanilla.
9. Set aside to cool.
10. Beat the 1 cup cream to soft peaks.
11. Fold into the cooled chocolate mixture.
12. Spoon into crust.
13. Chill until set.
14. When serving, melt the 3 caramels with the cream and butter.
15. Let cool slightly.
16. Top each serving with caramel mixture, whipped cream and a few chocolate chips.
Title: Fresh Apple Pound Cake
Ingredients:
- 3 flour
- 1 baking soda
- 1 salt
- 1 1/2 sugar
- 2 eggs
- 3 vanilla extract
- 2 apples
- 1 1/4 butter
- 2 light brown sugar
- 1/2 milk
- 1/2
- 2
Instructions:
1. BATTER: Preheat oven to 325 degrees F.
2. Grease and flour a bundt pan.
3. In a small bowl, combine flour, baking soda, and salt; set aside.
4. In a large bowl, beat oil, sugar, eggs, and vanilla at medium speed for 3 to 4 minutes until well blended.
5. Gradually add flour mixture to sugar mixture and beat till smooth.
6. Fold in nuts and apples.
7. Pour batter into prepared pan.
8. Bake 1 hour and 20 minutes or until toothpick inserted into center comes out clean.
9. Cool on wire rack for 20 minutes.
10. BROWN SUGAR TOPPING: Combine butter, brown sugar, and milk in a saucepan and bring to a boil over medium heat, cook 2 minutes, stirring constantly.
11. Spoon hot sugar over warm cake.
12. *Storecake in foil or container for a day or two then refrigerate as fresh apples tend to mold easily.
13. Bring to room temperature before serving.