xiaoxl/recipe_data huggingface dataset:
Trifle


Ingredients:
mandarin oranges, raspberries, Cool Whip, vanilla pudding mix

Directions:
Divide cake, oranges and raspberries into thirds.
Layer one third into Trifle bowl, make pudding according to pkg directions and pour 1/3 over.
Repeat layers.
Refrigerate for 24 hours.
Just before serving, top with cool whip.
Pesto-Stuffed Chicken Breast
Category: meat-and-poultry
By My Hot Southern Mess

A quick and easy keto pesto-stuffed chicken breast recipe.

Ingredients:
nonstick aluminum foil
4  boneless, skinless chicken breasts
4 ounces mozzarella cheese, cut into 4 slices
5 tablespoons prepared pesto, divided
2  eggs
2 cups shredded Parmesan cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto. Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet. Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 stuffed chicken breasts

Calories: 502.5
Fat: 30 g
Saturated fat: 13.7 g
Carbohydrates: 3.9 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 52.5 g
Cholesterol: 217.2 mg
Sodium: 1027.1 mg
Brownie Caramel Walnut Pie


Ingredients:
graham cracker pie crust, walnuts, sweetened condensed milk, egg, butter

Directions:
Preheat oven to 325 degrees.
Brush 2 tbsp of melted butter onto pie crust, moistening crust.
Sprinkle nuts into pie shell.
In a bowl, melt caramels with 2/3 cup condensed milk in microwave on high one 1 minute increments, stirring after each as to not to burn until fully melted.
Pour caramel sauce over walnuts, completely covering.
In bowl, combine egg,remaining butter and remaining condensed milk; mix well.
Melt chocolate chips in microwave on High on 1 minute increments, stirring each time until fully melted and slighlty cool.
Stir in chocolate into dairy mixture very throughly.
Pour mixture over caramel layer.
Bake 35 minutes or until center is set(dip tester into brownie layer and only a few moist crumbs should cling to tester].
Cool.
Serve warm
Footnotes.
*can sub any nut. **can sub for shortbread pie crust *** Slightly cool melted chocolate for about 1 minute, so when adding to mixture, you do not "cook" the egg in the mixture!
Baked Eggs With Spinach and Parmesan


Ingredients:
butter, olive oil, sea salt, fresh ground black pepper, parmesan cheese, eggs, parmesan cheese

Directions:
Preheat oven to 200d Celsius Lightly grease 4 ramekins (about 9cm diameter] and place on a baking tray.
Heat a medium sized fry pan over a moderate heat and add the oil to the pan, then add the spinach and season with salt and pepper.
Cook until the leaves are just softened.
Drain the spinach in a colander and as soon as spinach is cool enough to handle, squeeze out excess liquid.
Divide the spinach between the ramekins and break two eggs on top of the spinach.
Pour one tablespoon of cream over the eggs and sprinkle with one tablespoon of parmesan.
Bake for 10-12 minutes or until the eggs are set and puffed up.
Serve immediately with toast.
Angie's Banana Cream Pie


Ingredients:
graham cracker crust, cream cheese, sweetened condensed milk, cheesecake flavor instant pudding and pie filling mix, firm bananas

Directions:
Beat softened cream cheese and condensed milk at medium speed until smooth.  Add pudding mix and beat until well blended.  Fold in the whipped topping until well combined.
Place half of cream cheese mixture in the bottom of the prepared pie crust.
Put a layer of sliced bananas over the filling.
Spread the remaining cream cheese mixture over the bananas and smooth.
Garnish with remaining sliced bananas and whipped cream, if desired.
Cover and chill for 2 hours or more.
Elegant Fig Appetizers with Goat Cheese and  Almonds
Category: appetizers-and-snacks
By ChristineM

This is a combination of several fresh fig appetizer recipes. The flavors of fresh figs, tangy goat cheese, salty almonds, sweet honey, and balsamic vinegar contrast to make these a delicious and very pretty appetizer.  Arrange figs in a circle, tops facing in, for a flower effect and this will be a lovely addition to a bridal shower menu! If you can find Marcona almonds, use them! They are a Spanish almond that tastes like a cross between an almond and a cashew.

Ingredients:
12  fresh figs, halved
4 ounces herbed goat cheese (chevre)
24  almonds
1 tablespoon honey
2 teaspoons balsamic vinegar

Directions:
Preheat the oven broiler for high heat. Place the fig halves, cut side up, on a baking sheet. Top each half with about 1/2 teaspoon goat cheese. Place one almond on each, press to push the cheese slightly into each fig. Broil the figs in the preheated oven until the cheese is soft and the almonds are turning a rich shade of brown, 2 to 3 minutes. Remove from the broiler and let cool for 5 minutes. Arrange the figs on a serving platter and drizzle with honey and balsamic vinegar. Serve warm.

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 24 appetizers

Calories: 91.1
Fat: 4.2 g
Saturated fat: 2.1 g
Carbohydrates: 11.9 g
Sugars: 10 g
Dietary fiber: 1.7 g
Protein: 2.9 g
Cholesterol: 7.5 mg
Sodium: 49.5 mg
Hot German Potatoes


Ingredients:
bacon, scalloped potatoes mix, sugar, celery seed, pepper, boiling water, milk, vinegar, Worcestershire sauce, sauerkraut, diced pimentos

Directions:
Heat oven to 400 degrees, Cook Bacon until crisp.
Drain Bacon; reserve 2 tablespoons bacon drippings.
In ungreased 2 to 2 1/2 quart casserole dish, combine bacon drippings, potatoes and sauce mix.
Stir in sugar, Celery seed, pepper, milk, vinegar and Worcestershire sauce until well mixed.
Add Sauerkraut, pimento and cooked bacon; mix well.
Bake for 40 to 50 minutes or until potatoes are tender.
Let stand 5 minutes.
Stir.
Overnight Pupu Spareribs


Ingredients:
garlic, gingerroot, salt, brown sugar, soy sauce, ketchup, oyster sauce

Directions:
Cut spareribs into 1 1/2 inch pieces.
Combine ribs, garlic, ginger, and salt in a large pot with lid.
Add water to cover ribs, bring to a boil, lower heat to minimum, cover and simmer until ribs are tender (approx 1 to 1 1/2 hours].
Drain.
Mix the remaining ingredients and coat ribs well.
Marinate overnight in the refrigerator.
Broil ribs 3 inches from element for 7-10 minutes, basting with remaining sauce.
Turn and broil for 5-7 more minutes.
If preferred the barbeque can be used instead of the broiler.
Fresh Pear Bread
Category: bread
By coolbeans

This bread is moist and delicious!

Ingredients:
2  pears - peeled, cored and shredded
1  pear - peeled, cored and mashed
1  egg, lightly beaten
1  egg white, lightly beaten
2 tablespoons water
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup instant vanilla pudding mix
1 ½ teaspoons cinnamon
½ teaspoon baking soda
¼ teaspoon salt
⅛ teaspoon baking powder

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan. In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan. Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 171.7
Fat: 0.6 g
Saturated fat: 0.2 g
Carbohydrates: 39.7 g
Sugars: 24.4 g
Dietary fiber: 1.9 g
Protein: 2.6 g
Cholesterol: 15.5 mg
Sodium: 184.5 mg
Amaretto Apricot Cookies


Ingredients:
butter, brown sugar, sugar, egg, Amaretto, all-purpose flour, baking soda, oats, powdered sugar, Amaretto

Directions:
Beat butter at medium speed of an electric mixer until creamy.  Gradually add the brown sugar and 1/2 cup sugar, beating well.  Add the egg and 1 tbsp of the amaretto, beating well.
Combine flour and baking soda; add to the butter mixture, beating well.  Stir in the oats, apricots, and almonds.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake at 375 for 7 to 8 minutes or until lightly browned.  Cool 1 minute on cookie sheets before removing to wire racks.  Let cool completely.
Combine the powdered sugar and 3 to 4 tbsp amaretto, stirring until smooth.  Drizzle the amaretto glaze over the cookies.
Tuna Melts on English Muffins
Category: seafood
By missability

Tuna with style! That's what mom always said when she made these tuna melts on English muffins for her lady friend gatherings.

Ingredients:
¼ stick butter
1 small onion, finely diced
¼ teaspoon minced garlic
½ teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon chopped fresh cilantro
¼ teaspoon onion powder
¼ teaspoon sea salt
¼ teaspoon ground black pepper
2 (5 ounce) cans albacore tuna packed in water, drained
½ cup mayonnaise
3  English muffins, split
1 large vine-ripened tomato, cut into 6 slices
6 slices American cheese

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Melt butter in a small frying pan over low heat. Add onion and garlic and saute over low heat until soft and translucent, 5 to 7 minutes. Stir in seafood seasoning, cilantro, onion powder, salt, and pepper. Remove from heat. Combine tuna and mayonnaise in a bowl. Add the sauteed mixture from the frying pan and blend well with a fork. Place all 6 halved English muffins on a cookie sheet. Spoon on tuna mixture, dividing it evenly between each muffin. Top each with a slice of tomato; add a slice of American cheese. Bake in the preheated oven until cheese is melted, about 5 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 tuna melts

Calories: 396.7
Fat: 28.2 g
Saturated fat: 10.4 g
Carbohydrates: 16.4 g
Sugars: 1.7 g
Dietary fiber: 0.6 g
Protein: 19.9 g
Cholesterol: 56.4 mg
Sodium: 791.9 mg
Wazzu Tailgate Chili
Category: soups-stews-and-chili
By GStorment

This is a great and simple chili, full of flavor, and plenty of spice.  It's best when refrigerated overnight and reheated before the game. One tip: season meat heavily with chili powder, cumin, salt and pepper while browning.

Ingredients:
1 pound ground beef
1 pound ground pork
2 tablespoons olive oil
1 large onion, chopped, divided
1  green bell pepper, chopped
1  habanero peppers, seeded and minced
2  jalapeno pepper, seeded and minced
3 cloves garlic, minced
3 tablespoons chopped green onion
3 (15 ounce) cans chili beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle lager-style beer
2 tablespoons cornmeal
1 cup water
¼ cup chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 cup shredded Cheddar cheese

Directions:
Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

Prep time: 30 mins
Cook time: 12 hrs 30 mins
Total time: 23 hrs
Yields: 8 servings

Calories: 528.8
Fat: 24.5 g
Saturated fat: 8.5 g
Carbohydrates: 45.5 g
Sugars: 11.8 g
Dietary fiber: 11.6 g
Protein: 35.5 g
Cholesterol: 93.6 mg
Sodium: 2182.4 mg
Italian Cookies I
Category: world-cuisine
By C. Davis

This cookie recipe has been handed down to me from my grandmother.  It has been in the family for at least four generations.

Ingredients:
½ cup butter, softened
½ cup white sugar
3  eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease cookie sheets. In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 3 dozen

Calories: 156.3
Fat: 6.1 g
Saturated fat: 3.5 g
Carbohydrates: 21.8 g
Sugars: 5.7 g
Dietary fiber: 0.6 g
Protein: 3.3 g
Cholesterol: 44.6 mg
Sodium: 129.7 mg
Dill Wrapped Cream Cheese
Category: appetizers-and-snacks
By JANMARIE

Easy, easy, easy! Dill-sprinkled cream cheese is wrapped in crescent roll dough and baked till golden. Serve this extra special appetizer with apple slices and crackers.

Ingredients:
1 (8 ounce) can refrigerated crescent roll dough
1 (8 ounce) package cream cheese
1 teaspoon dried dill weed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Unroll dough on lightly floured surface and press seams together. Sprinkle one side of block of cream cheese with enough dill to cover. Place cream cheese, dill side down, in center of dough. Sprinkle with more dill to cover. Bring sides of dough up around cheese block and seal to completely enclose. Bake at 350 degrees F (175 degrees C) for approximately 15 minutes. Serve warm.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 277.4
Fat: 21 g
Saturated fat: 10.2 g
Carbohydrates: 15.8 g
Sugars: 2.7 g
Protein: 5.5 g
Cholesterol: 41.1 mg
Sodium: 404.2 mg
Fresh Italian Salad


Ingredients:
iceberg lettuce, romaine lettuce, mozzarella cheese, garbanzo beans, olive oil, red wine vinegar, dry mustard, parmesan cheese, Lawry's Seasoned Pepper

Directions:
Combine salad ingredients in a large bowl., Combine all dressing ingredients and shake well., Serve salad with dressing poured over.
Cauliflower and Coriander Soup


Ingredients:
olive oil, onion, head cauliflower, ground coriander, milk, parsley, chives

Directions:
Heat the oil in a large pot over moderate heat and saute the onion until tender but not browned, about 5 minutes.
Add the cauliflower, chicken stock, coriander, salt, and pepper and bring to a boil.
Reduce the heat to low and simmer covered until the cauliflower is very tender, about 30 minutes.
Puree the soup in batches in an electric blender or with an immersion blender - it should be quite thick. Return to the pot and stir in the milk.
Bring to a simmer, adjust the seasoning, and serve garnished with chopped herbs.
Cafe Au Lait Pudding


Ingredients:
instant vanilla pudding, chocolate instant pudding, milk, coffee

Directions:
Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.
In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1 1/2 cups of milk and 1/2 cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.
Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl. Add 2 more tablespoons of coffee to this batch. Whisk this batch. It should appear a few shades lighter than the chocolate pudding's color. Drink the remainder of the coffee.
Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream before serving.
Jemput Jumput (Banana Fritters)
Category: bread
By TUNASUSHI

A traditional Indonesian banana fritter recipe. These fritters are delicious.

Ingredients:
⅝ cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
6  ripe bananas
3 tablespoons white sugar
oil for frying

Directions:
Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C). Sift the flour, salt, and baking powder into a medium bowl. In a separate bowl, mash together the bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined. Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 18 fritters

Calories: 491.2
Fat: 49.1 g
Saturated fat: 6.4 g
Carbohydrates: 14.4 g
Sugars: 6.9 g
Dietary fiber: 1.1 g
Protein: 0.9 g
Sodium: 27.6 mg
English Toffee


Ingredients:
sugar, butter, corn syrup, water, english walnuts

Directions:
Boil all ingredients to 290 degrees.
Butter 9x13 pan and spread with english walnuts.
Pour hot mixture over nuts and crumble hershey bars over.  cool and it will crackle.
Asian Slaw


Ingredients:
cabbage, carrots, sunflower seeds, green onions, sugar, white vinegar

Directions:
Crush the noodles and set aside.
Combine cabbage and carrots in a large bowl.
Sprinkle the almonds, sunflower seeds and green onions over all.
In a small bowl, whisk together the sugar, oil, vinegar and the seasoning packets from the noodles - omit the chili powder portion.
Pour the dressing over the cabbage mixture - mix, cover and chill.
Just before serving, mix in the crushed noodles.
Pappasito's Pinto Bean Soup


Ingredients:
dried pinto bean, water, bacon, garlic, cilantro, onion, cumin, onion powder, salt, tomatoes

Directions:
Soak beans in 2 qts water for 8 hours  Drain and set aside.
In a heavy pot, cook bacon until done.  Remove bacon and set aside, leaving bacon fat in pot. Add garlic, 2 Tbls. cilantro and onion to hot bacon fat.  Cook until onion is transparent.
Add beans, bacon, cumin and onion powder.  Stir in salt and remaining 1 qt water.
Turn heat to med-low and cook slowly until fork tender.  Just before serving, stir in remaining cilantro and tomatoes.
Busy Day Cobbler


Ingredients:
blueberries, apples, blueberries, apples, egg, salt, baking powder, sugar, flour, butter, cinnamon

Directions:
Place fruit in a lightly greased 9" by 13" pan.
Combine egg, salt, baking powder, sugar, flour and cinnamon; spread evenly over fruit.
Bake in a 400 oven for 30 minutes or until golden brown.
Tuscan Style Gluten Free Cantucci


Ingredients:
tapioca flour, baking powder, raw honey, sweet wine, figs, honey

Directions:
Preheat the oven to 350°F.
Combine all dry ingredients (flours and baking powder] in a bowl and mix well.
Pour honey, yolks and Zibibbo wine over the flours. Cut dried figs and apricots in small pieces, add them in the bowl and start kneading with your hands.
Shape the dough into a stick loaf, heat up 1 tbsp of honey for a few seconds and use it to dust the top of the dough.
Place your loaf on a baking tray lined with parchment paper and cook in a low oven for at least 20 minutes. When the surface starts to get golden, remove from the oven and, using a wide-bladed knife, cut the loaves obliquely into biscuits 1/4 in thick while they are still hot.
Lay your Cantucci on the baking tray and put them back in the oven for 20-25 more minutes.
Take them out and let them cool down completely until crunchy.
Praline Chicken
Category: appetizers-and-snacks
By cariet87

Boneless chicken breasts are covered in a pecan praline glaze. The Creole seasoning cuts back some of the sweetness. Dark Karo® syrup can be used in place of the maple syrup if that's what you have.

Ingredients:
2 cups all-purpose flour
1 pound skinless, boneless chicken breast halves - cut into strips
1  egg, beaten
1 cup vegetable oil for frying
½ cup butter
1 cup brown sugar
1 cup maple syrup
½ cup chopped pecans
2 teaspoons Creole seasoning

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish. Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour. Dip floured chicken in the egg and again coat with flour. Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate. Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute. Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce. Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 756.5
Fat: 28.7 g
Saturated fat: 11.6 g
Carbohydrates: 104.7 g
Sugars: 67.4 g
Dietary fiber: 2.1 g
Protein: 22.2 g
Cholesterol: 114.7 mg
Sodium: 331.9 mg
Alfredo Sauce


Ingredients:
butter, garlic, salt, mozzarella cheese, cheddar cheese

Directions:
"Mix all together.   Heat for 3 mins in microwave.  Pour over noodles and serve."
Spicy Corn


Ingredients:
corn kernels, green chili, onion, garlic paste, ginger paste, garam masala, cumin powder, turmeric powder, cilantro, lime juice, sugar, salt

Directions:
Heat the oil.
Add onion, green chillies, garlic and ginger.
When the onion softens, add the seasoning powders.
Add boiled corn kernels.
Heat for a couple of minutes.
Add salt to taste.
Add cilatro, lime juice and sugar.
I think this can be served as a side dish or like I served it - with Indian bread.
*I microwave my frozen corn.
Spinach Cheese Dip


Ingredients:
cream cheese, salsa, frozen chopped spinach, tortilla chips

Directions:
In a large bowl, combine the cream cheese, salsa, spinach and 1 cup cheese blend. Spread into an ungreased 9 inch pie plate. Sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 20 minutes or until heated through. Serve with tortilla chips.
Amaretti Cookies (No Flour and Low-Fat)


Ingredients:
powdered sugar, vanilla, vanilla

Directions:
Set oven to 350 degrees F.
Line a cookie sheet with parchment or waxed paper, then generously grease the paper.
Process the almonds in 2 batches in a food processor until finely ground.
In a bowl combine the almonds with powdered sugar, vanilla and almond extract until blended, then stir in the egg whites; mix to combine (the batter will be sticky!].
Drop from a teaspoon onto greased cookie sheet.
Bake for abouit 15 minutes, or until lightly browned.
Pumpkin Blender Bread (Vegan)


Ingredients:
soymilk, coconut oil, pumpkin puree, apple, gingerroot, pumpkin pie spice, vanilla extract, baking powder, kosher salt, baking soda, whole wheat pastry flour

Directions:
Preheat oven to 350°F
Add first 8 ingredients to blender and secure lid.
For Blendtec users: press “Speed Up” to Speed 5 and allow full cycle to run.
For other blender users: blend until thoroughly mixed and apple is pureed.
Add the remaining ingredients and secure lid.  Press “Pulse” 6-8 times to incorporate dry ingredients.
Using a spatula, scrape down sides of jar and add batter to a greased 8”x4” loaf pan.
Bake for 40-45 minutes until done.