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I am here to say THANK YOU! Your software is great!!!|
When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.
Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!
Debi Self Read more...
Slow-Cooked Caramel Apple Pudding Cake
1 cup flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground cardamom
1/2 cup milk
2 tablespoons oil
1/2 cup chopped pecans, toasted
1/4 cup dried apples or pears
1 cup packed brown sugar
1 cup water
1 cup apple juice or pear nectar
2 tablespoons butter or margarine
1 tablespoon finely chopped crystallized ginger
Vanilla ice cream or light cream, optional
In a mixing bowl, combine flour, sugar, baking powder, cinnamon or cardamom. Add milk and oil. Stir until combined. Stir in the nuts and dried fruit. Spread batter evenly in bottom of a 3-1/2 to 4 quart slow cooker. In a small saucepan, combine brown sugar, water, apple juice or nectar, margarine or butter, and ginger. Bring to a boil. Boil for 2 minutes.
Pour mixture evenly over batter in cooker. Cover. Cook on HIGH for 2 to 2-1/2 hours or until a toothpick inserted in the cake's center comes out clean. Let stand uncovered for 30-40 minutes to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or drizzle with light cream as desired.
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