lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Banana Mini Loaves
Ingredients:
- 18 1/4 reduced-fat sour cream
- 1 water
- 1/2 eggs
- 3 ground cinnamon
- 1 bananas
- 1 1/2 heavy whipping cream
- 1 1/2 light corn syrup
- 2/3 walnuts
- 1/4 banana chips
Instructions:
1. Heat oven to 350 degrees. You'll need 6 disposable baby (mini) loaf pans (5 3/4 x 3 1/4 x 2 inch) coated with nonstick spray and a baking sheet.
2. Beat cake mix, sour cream, water, eggs and cinnamon in a large bowl with mixer on low speed 30 seconds or until blended. Scrape down sides of bowl; beat on medium speed 2 minutes. Stir in mashed bananas. Pour into prepared pans (about 1 1/4 cups batter each); place on baking sheet.
3. Bake 30 minutes or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pans on a wire rack 10 minutes. Invert on rack, remove pans, turn right side up and cool.
4. GLAZE: Microwave chocolate chips in a medium bowl on high, stirring every 20 seconds, until melted and smooth. Stir in cream and corn syrup; spread over tops of cakes. Sprinkle with walnuts and banana chips.
Title: Anne's Quick Apple Dumpling Bundles
Ingredients:
- 1/2 pecans
- 7 1/2 apples
- 12 sugar
- 1
- 12
Instructions:
1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan 5-6 minutes or until toasted and fragrant. Remove from oven; increase oven temperature to 425.
2. Unroll piecrust on a lightly floured surface. Cut piecrust into forths. Divide apples among each fourth, placing in center. Pull corners together over apples, pinching edges to seal. Place on a lightly greased aluminum foil-lined baking sheet; brush with egg white, and sprinkle with sugar.
3. Bake at 425 for 20-22 minutes or until golden. Serve apple bundles with caramel topping. Sprinkle with pecans.
Title: Mom's Shortbread Cookies
Ingredients:
- 1/2 cornstarch
- 1/2 icing sugar
- 1 all-purpose flour
- 3/4 butter
- lemon zest
- orange zest
Instructions:
1. Sift together cornstarch, icing sugar and flour.
2. With a wooden spoon, blend in butter until soft, smooth dough forms.
3. Shape into 1 inch balls. If dough is too soft to handle, cover and chill 30-60 minutes. Place 1-1/2 inches apart on ungreased cookie sheet; flatten with lightly floured fork, Alternatively, roll dough to 1/4 inch; cut into shapes with cookie cutters.
4. Decorate with frosting, candies cherries, coloured sprinkles or nuts if desired.
5. Bake in 300F oven 15-20 minutes or until edges are lightly browned (just barely, less is more). Cool on wire rack.
Title: "homemade Gourmet" Chocolate Peanut Butter Mousse
Ingredients:
- 1 creamy peanut butter
- 3/4 cream cheese
- 16 Cool Whip
- 1
Instructions:
1. In a mixing bowl, beat cheesecake mix, peanut butter, and cream cheese until smooth and creamy; gently stir in 4 oz whipped topping.
2. Spoon cheesecake mixture into 8 individual serving bowls. Drop a spoonful of whipped topping on each mousse.
3. Chill until ready to serve.
Title: Coconut and Fruit Ambrosia
Ingredients:
- 1 mango
- 1 nectarine
- 1 apricot
- 1 orange
- 1/2 coconut
Instructions:
1. Chop mango, nectarine, and apricot.
2. Add juice and coconut.
3. Stir well.
Title: Perfect Wacky Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 3 baking soda
- 1 salt
- 1/2 vinegar
- 6 vanilla
- 1 water
- 1
Instructions:
1. Sift together and make 3 holes in dry ingredients.
2. In first hole, pour vegetable oil.
3. In second hole, pour vinegar.
4. In third hole, pour vanilla.
5. Pour cold water over all.
6. Mix well with fork or whisk, but do not beat.
7. Bake in greased 8 x 8 pan for about 35 minutes at 350 deg F.
Title: Family Favorite Chewy Apricot Pecan Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 water
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 1/2 cinnamon
- 2 1/2 oatmeal
- 3/4 light brown sugar
- 1/8 granulated sugar
- 2 eggs
- 1 honey
- 2 vanilla
- 1 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment paper.
3. Mix the flour, baking powder, slat, cinnamon, and oatmeal.
4. Beat the butter, shortening, water and sugars together until light and fluffy.
5. Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
6. Add the flour mixture in two additions, beating each until well combined.
7. Stir in the chopped apricots and pecans.
8. Drop by tablespoonfuls about 2 inches apart on cookie sheets.
9. Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
10. Let cool on the pan for 5 minutes, then transfer to a cooling rack.
Title: Peanut Butter Blossoms
Ingredients:
- 1/2 shortening
- 1/2 sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1 egg
- 1 vanilla
- 2 milk
- 1 flour
- 3/4 whole wheat flour
- 1 baking soda
- 1/2 salt
- chocolate
Instructions:
1. Mix together in a standing mixer shortening, sugar, brown sugar.
2. Mix the wet. Then whats left of the dry.
3. Mix together.
4. Roll out a 1 inch ball. Then roll the ball in raw sugar and place on tray.
5. Bake for 9 minutes. Pull out the cookies and add the chocolate kiss in the center.
6. Put back into bake for 1 more minute.
7. Take them out, then you're done!
Title: Low Fat Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 2 butter
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 1/4 unsweetened applesauce
- 1/2 vanilla extract
- 2 quick-cooking oats
- 1 chocolate chips
Instructions:
1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
3. In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the chocolate chips.
4. Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 10-12 minute Cookies will be light brown at the edges when done.
5. Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
6. Store in an airtight container.
Title: Maple Rolls
Ingredients:
- 2 1/2 flour
- 3 baking powder
- 1/2 salt
- 4 butter
- 3/4 milk
- 1 apple
- 1/2 raisins
- 1/2 sugar
- 1 cinnamon
- 1/2 Faux Maple Sugar
- 3/4 water
Instructions:
1. Sift dry ingredients together.
2. Cut 3 tablespoons butter into dry ingredients and add milk slowly, mixing to make a smooth dough.
3. Roll about 1/4 inch thick on a floured board and spread with apples, raisins, sugar and cinnamon which have been mixed together.
4. Roll like a jelly roll and cut across in 2" slices.
5. Place the slices in a well greased baking pan, cut side down, sprinkle well with the maple sugar, dot with remaining butter and add water.
6. Bake at 400F about 30 minutes, basting often with the sauce in the pan.
7. Serve with a sauce made from cream, a little maple sugar and a dash of grated nutmeg.
Title: Pioneer Woman Apple Dumplings
Ingredients:
- 2 granny smith apples
- 1 butter
- 1 1/2 butter
- 1/2 vanilla
- 2 cinnamon
- 1
Instructions:
1. Core, peel and dice the apples.
2. (The more the bruises the better the taste for this recipe).
3. Butter a 13X9 inch baking pan.
4. Unroll dough and roll each apple slice in one square.
5. lay each on the buttered baking pan.
6. Melt 2 sticks butter in a saucepan.
7. Dump in sugar.
8. barely stir but add vanilla.
9. You want the mix grainy and lumpy.
10. Pour to coat over dumplings.
11. Pour mountain dew around pan.
12. sprinkle with cinnamon and bake 350 degreses fr 40 minutes.
Title: Peanut Butter and Jam Cookie Sammy
Ingredients:
- 1 peanut butter
- 1/4 creamed honey
- 1/4 cocoa powder
- 1 egg
- 1/2
Instructions:
1. preheat oven to 275.
2. blend together peanut butter and honey, make sure its well blended.
3. mix in egg.
4. add protein powder or dry ingredient of choice.
5. mix well.
6. roll into balls and place on cookie sheet a couple inches apart.
7. press balls down with the bottom of a jar or cup to flatten.
8. bake in oven for around 8 minutes until edges are slightly darker brown.
9. cookies will be soft but firm up as they cool.
10. when cool spread jam on the bottom of one cookie and top with another.
11. let sit for 5 minutes (if you can resist) to let jam soak into the cookie a bit.
12. gobble up!
Title: Moroccan Orange Cake
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 1/2 flour
- 2 baking powder
- 4 salt
- 1/2 orange zest
- 1/2 vanilla
- 2
- 1
Instructions:
1. Preheat your oven to 350Â° F (180Â° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
2. With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
3. Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
4. Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
5. Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.
6. Here's the orginal MOROCCAN MEASUREMENTS:
7. 4 eggs.
8. 1 soup bowl of sugar.
9. 1 tea glass of vegetable oil.
10. 1 soup bowl of flour.
11. 2 sachets of baking powder.
12. pinch of salt.
13. 1 tea glass of fresh orange juice.
14. zest from 1 or 2 oranges.
15. 1 sachet of vanilla sugar.
Title: Basic Buttermilk Cake
Ingredients:
- 3/4 unsalted butter
- 1 1/2 sugar
- 3 eggs
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 buttermilk
- 1 1/2 vanilla
Instructions:
1. Preheat oven to 350 with rack in the middle of the oven. Butter cake pans and line the bottoms with wax paper or parchment paper cut to fit. Butter the paper. If making cupcakes, use paper liners or butter the cupcake pan.
2. Beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl. Beat in eggs one at a time. Scrape bowl and beaters to incorporate.
3. Sift the flour with the baking powder and baking soda. Add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk. Repeat beginning and ending with the flour mixture and scraping well after each addition.
4. Pour the batter into the prepared pans and spread to the edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
5. Cool in pans of a rack for 5 minutes. Turn pans onto the rack, remove parchment paper or was paper and cool completely before frosting.
Title: Marzipan Hedgehog
Ingredients:
- 1 confectioners' sugar
- 2 rose water
- 8 cloves
- 2 cinnamon
- 1
Instructions:
1. Beat together almond paste, sugar and rose water (or egg white) into a workable consistancy.
2. Shape into a hedgehog body, head, snout and ears.
3. The inside of ears may be colored with cinnamon.
4. Carefully attach body parts, then add cloves for eyes.
5. Press slivered almonds into body so they stand up resembling spines.
6. Air dry.
Title: Lemon Glaze
Ingredients:
- 2 powdered sugar
- 2 lemon zest
- 1/2 hot water
- 3
Instructions:
1. Combine all ingredients and mix well. Drizzle over the top of baked goods.
2. Variation: use ½ t cinnamon in place of lemon peel and extract.
3. Variation: use ¼ t nutmeg in place of lemon peel and extract.
4. Variation: use 1/8 t allspice in place of lemon peel and extract.
5. Variation: Use ½ t orange zest and ¼ t orange extract in place of lemon.
Title: Aunt Eleanor’s Yogurt Pudding
Ingredients:
- 1 fresh raspberries
- 1 strawberry
- 1 heavy cream
- 1/2 low-fat plain yogurt
- turbinado sugar
Instructions:
1. Rinse and pick over the berries (if you’re using strawberries, slice them) and place them in a wide glass bowl, or 4 to 6 small glass bowls.
2. Whip the cream in an electric mixer until stiff. At slow speed, quickly blend in the yogurt. Do no over mix; the mixture should be loose but not runny.
3. Spread the mixture evenly over fruit. Sprinkle on the sugar until the mixture is thoroughly covered. Serve immediately or refrigerate for up to 4 hours before serving.
Title: Grandma's Old Fashioned Brownies
Ingredients:
- 1/2 butter
- 1/4 margarine
- 2 eggs
- 1 granulated sugar
- 3/4 flour
- 1/2 walnuts
- 1 salt
Instructions:
1. Preheat oven to 350°F
2. Melt butter in microwave.
3. Add the cocoa and stir.
4. In medium bowl beat eggs until frothy.
5. Add sugar, flour, and salt (also nuts if you are using them).
6. Pour cocoa mixture over egg mixture and stir all together.
7. Put into a greased 8 x 8 pan. Bake for 30 minutes.
8. For a doubled recipe use a 9 x 13 pan.
9. Icing, recipe below.
10. Icing for Best Ever Brownies:
11. 1 1/3 cup icing sugar.
12. 1/3 cup cocoa.
13. 3 tbsp butter or margarine.
14. 1 tbsp & 2 tsp hot water
15. Beat all ingredients together, add more liquid if necessary.
16. Spread over brownies.
Title: Butterscotch Chip Banana Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 3/4 sugar
- 3/4 light brown sugar
- 1 vanilla
- 2 eggs
- 2 bananas
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Mix flour, baking soda and salt, then set aside.
3. Beat butter, sugar, brown sugar and vanilla in separate large bowl.
4. Add eggs and bananas to bowl and beat well.
5. Gradually add flour mix and beat well.
6. Drop onto greased cookie sheet and bake 8 - 10 minutes.
Title: Chocolate-Chocolate Chip Shortbread Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/3 salt
- 1/2 unsalted butter
- 2 sugar
- 3/4 vanilla extract
- 1 walnuts
- 1
- 2
- 3/4
- 1
Instructions:
1. Preheat oven to 375 degrees F. Whisk flour, cocoa, and salt in small bowl to blend.
2. Coarsely chop 1 1/2 cups chocolate chips in processor. With machine running, add butter, then 1/2 cup sugar through feed tube.
3. Add egg yolk and both extracts and process to blend.
4. Using on/off turns, mix in walnuts, scraping down sides of bowl occasionally.
5. Add flour mixture and process just until dough comes together, about 1 minute. Transfer dough to large bowl. Using hands, mix in remaining 1/2 cup chocolate chips.
6. Using 1 tablespoon dough for each, shape dough into 1 1/2 inch diameter balls. Press each dough ball to 1/2 inch thickness; dip 1 side into remaining 1/2 cup sugar to coat.
7. Arrange cookies, sugar side up, on 2 ungreased baking sheets. Bake until cookies are set and almost firm to touch, about 18 minutes; cool on racks.
Title: El Paso Spanish Crema
Ingredients:
- 1 gelatin
- 1 eggs
- 3 sugar
- 4 vanilla extract
- 2
Instructions:
1. Soften gelatin in 1/2 cup of the cream.
2. Beat egg yolks with half of the sugar and add the remaining cream.
3. Return to top of a double boiler and cook for two minutes, stirring constantly.
4. Remove from heat, add gelatin and stir until melted.
5. Set aside to cool.
6. Beat egg whites until stiff and beat in the remaining sugar gradually.
7. Add vanilla and fold into custard.
8. Rinse a mold in cold water and pour in mixture.
9. Chill for at least three hours to set.
10. Unmold and serve with whipped cream.
Title: Pot-O'-Gold-Rainbow
Ingredients:
- 1 jelly beans
- 2
Instructions:
1. To assemble the cake, cut the layer in half crosswise.
2. Spread about 1/4 cup of the frosting on the large flat side of one of the halves.
3. Top the other half, flat side down.
4. Press layers together to secure.
5. Place the cake, cup side down, on decorating surface or serving platter.
6. Frost all exposed areas of cake with the remaining frosting.
7. Place red jelly beans in rows to cover curved side of cake.
8. With orange jelly beans make a border two rows wide on the flat sides of the cake, starting to curve at the edge.
9. Repeat with yellow, green, and blue jelly beans, making two-row bands with each color.
Title: Raspberry Hazelnut Triangles
Ingredients:
- 1/2 butter
- 2/3 sugar
- 3/8 salt
- 1 1/2 vanilla
- 2 all-purpose flour
- 2 1/3 hazelnuts
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well.
3. Roll out dough between sheets of wax paper into an approximately 14-inch square, about 1/8 inch thick, and remove top sheet of paper. Spread dough with jam and sprinkle with nuts. With a long-bladed knife cut dough into 2-inch squares and halve each square diagonally to form triangles. If dough becomes too soft to work with, transfer it on wax paper to a baking sheet and freeze or chill until firm.
4. Arrange triangles 1/2 inch apart on baking sheets and bake in batches in middle of oven until pale golden, about 12 minutes. Cool cookies on baking sheets 5 minutes and transfer to racks to cool completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
Title: Cardamom Creme Brulee
Ingredients:
- 12 granulated sugar
- 1 heavy cream
- 4 cardamom
- 1 light brown sugar
- 1
Instructions:
1. Preheat oven to 325°.
2. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
3. Place the cream in a heavy bottomed saucepan over medium heat.
4. Warm just until little bubbles form around the edge.
5. Remove from the heat and, whisking constantly, pour into the egg and sugar mixture.
6. *caution* temper the egg's first. to do this pour a little bit of the mixture in first and mix it together, then pour in the rest of the mixture. Otherwise you might end up with scrambled eggs.
7. Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
8. Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full.
9. Place the dishes into a shallow baking dish large enough to hold them without crowding.
10. Place the dish on the middle rack of oven.
11. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish.
12. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes.
13. Bake for about 25 minutes, or until the custard is set in the center.
14. Remove the custards to a wire rack to cool.
15. Refrigerate for at least 3 hours, or until ready to use.
16. When ready to serve, preheat the broiler.
17. Pass the brown sugar through a fine sieve to eliminate all lumps.
18. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish.
19. Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown.
20. Remove from the broiler and serve immediately.
21. Note: When I make this dish, I often grind the cardamom in a coffee grinder so that it picks up just a hint of coffee (in my kitchen, usually espresso) flavor.
Title: Dark Chocolate Flan
Ingredients:
- 1 sweetened condensed milk
- 1 evaporated milk
- 6 eggs
- 1/2 sugar
- 1/2 vanilla extract
- 1/2 dark chocolate
- 4 cinnamon stick
- 1 sugar
- 1
Instructions:
1. Make caramel by slowly heating the sugar in a small saucepan until golden and liquid. Be careful not to stir too much, as this will cause crystals to form. Pour the very hot, molten sugar into the flan mold (this can either be a round pan or a bundt pan - I usually use a bundt pan because I like the pretty pattern the flan takes). Be sure to tilt the mold so that the caramel coats the sides.
2. In a small saucepan, heat the milk, cinnamon, and chocolate pieces, stirring occasionally to help the chocolate melt. Let this cool down to just warm and remove the cinnamon stick. Blend the rest of the ingredients together gradually adding the milk mixture.
3. Preheat oven to 350°F.
4. Pour into caramelized pan and bake in a hot water bath (bain marie) for about 50-55 minutes or until golden. Test with a knife or toothpick, it should come out clean. Remove from oven, cool, unmold and serve. (If you are having trouble unmolding the flan, run a small, sharp knife around sides of pan to help release.).
Title: Divine Vanilla Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 1/2 sugar
- 2/3 butter
- 2 eggs
- 1 1/2 1% low-fat milk
- 1 vanilla extract
Instructions:
1. preheat oven to 350°F.
2. Line 2 muffin tins with paper liners
3. Sift flour, baking powder and salt int a bowl and mix.
4. In another bowl cream sugar and butter, stir in eggs.
5. Gradually add milk and vanilla and spoon flour mixture in until all mixed and smooth.
6. Spoon batter into liners to about 3/4 full.
7. Bake 27-28 min until tops are golden and spring back or a toothpick comes out clean.
Title: Cranberry-Orange Biscotti
Ingredients:
- 1 1/2 dried cranberries
- 2/3 butter
- 1/2 sugar
- 3/4 baking powder
- 1 1/2 eggs
- 2 all-purpose flour
- 4 crystallized ginger
- 2 1/4
- 1/3
Instructions:
1. Place cranberries in a small bowl. Heat orange juice in a small saucepan until warm; pour over berries and let stand 10 to 15 minutes or until cranberries are soft. Drain well, pressing berries to remove excess liquid. Discard juice; set cranberries aside.
2. Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar and baking powder; beat until combined. Beat in eggs and orange peel. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Stir in cranberries and ginger.
3. Divide dough into three portions. With lightly floured hands, shape each portion into a 9x2-inch log; place logs 3 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 25 minutes or until tops are lightly browned. Cool on pan on a wire rack for 20 minutes. Reduce oven temperature to 300 degrees F. Cut each roll diagonally into 1/2-inch-thick slices.
4. Place slices upright on cookie sheet, leaving 1/2 inch between slices. Bake in 300 degree F oven for 15 minutes. Transfer to wire racks and cool. Store up to 3 days in a covered container at room temperature or freeze up to 3 months in a freezer container. Makes about 40.
Title: Beves' Yummy Low Fat Lemon Dessert
Ingredients:
- 8 low-fat graham cracker
- 1 fat free cream cheese
- 1 reduced-fat cream cheese
- 1 powdered sugar
- 1 1/2 vanilla
- 8 lemon juice
- lemon flavor instant pudding and pie filling
- low-fat milk
- nonfat milk
- Cool Whip
Instructions:
1. Line a rectangular or square dish/pan w/ whole grahams.
2. Beat cream cheese w/ mixer.
3. Gradually add P.
4. sugar, do not over-beat when using Lo/No-fat cheese as it becomes too"soft/runny".
5. Fold in cool-whip.
6. Pour 1/2 atop the grahams, put another layer of grahams atop that& repeat w/ cream-cheese mixture atop this layer.
7. (There will be 2 layers of grahams& 2 layers of cream cheese mix).
8. Refrigerate a few hours or overnite is even better.
9. NOTE; Try using different flavors of pudding, the crackers serve as the crust, so use your imagination, altho the Lemon is our favorite.
10. Pistachio makes a different taste.
11. Sometimes I add some sliced bananas atop the graham layers when using Banana-cream flavor pudding.
Title: Chunky Apple Cake With Butterscotch Sauce
Ingredients:
- 1/2 butter
- 2 sugar
- 1/2 vanilla extract
- 2 eggs
- 2 all-purpose flour
- 1 1/2 ground cinnamon
- 1 ground nutmeg
- 1/2 salt
- 1/2 baking soda
- 6 apples
- 1/2 brown sugar
- 1/4 butter
- 1/2 heavy whipping cream
Instructions:
1. In a large mixing bowl, cream the butter, sugar and vanilla.
2. Add eggs, one at a time, beating well after each addition.
3. Combine the flour, cinnamon, nutmeg, salt, and baking soda; gradually add to the creamed mixture and mix well. (Batter will be stiff.).
4. Stir in apples until well combined.
5. Spread into a greased 13x9x2 inch baking dish.
6. Bake at 350 degrees for 40 to 45 minutes or until top is lighlty browned and springs back when lightly touched.
7. Cool for 30 minutes before serving. Serve with butterscotch sauce.
8. To make sauce, combine brown sugar and cubed butter in a small saucepan.
9. Cook over medium heat until butter is melted.
10. Gradually add cream.
11. Bring to a slow boil over medium heat, stirring constantly.
12. Remove from heat, and serve over cake.