aki005/Recipes_json_vector_nbarbcone huggingface dataset:
921 Caramelized Nectarine 5 mins 2 mins 7 mins 2 2 servings 1 nectarine, 2 tablespoons white sugar, 2 tablespoons plain yogurt Cut nectarine all the way around and twist open. Remove pit. Sprinkle sugar on the cut side of each nectarine half. Place nectarine, cut-side down, onto a griddle or in a skillet over medium heat; cook for 1 1/2 minutes. Transfer nectarines to a plate, cut-side up, and top each with plain yogurt. 4.3 https://www.allrecipes.com/recipe/247294/caramelized-nectarine/ /Desserts/ Total Fat 1g 1%, Saturated Fat 0g 1%, Cholesterol 1mg 0%, Sodium 11mg 0%, Total Carbohydrate 21g 8%, Dietary Fiber 1g 4%, Total Sugars 19g, Protein 2g, Vitamin C 4mg 19%, Calcium 33mg 3%, Iron 0mg 1%, Potassium 173mg 4% Prep Time: 5 mins, Cook Time: 2 mins, Total Time: 7 mins, Servings: 2, Yield: 2 servings
922 Vegan Overnight Oats with Chia Seeds and Fruit 5 mins 5 mins 8 hrs 10 mins 2 2 servings 1 ⅓ cups almond milk, 2 ripe bananas, mashed, 1 ¼ cups rolled oats, ¾ cup water, 4 tablespoons chia seeds, ½ teaspoon ground cinnamon, ¼ cup fresh blueberries, ¼ cup fresh blackberries, 1 nectarine, peeled and diced Combine almond milk, bananas, oats, water, chia seeds, and cinnamon in a jar or airtight container; stir together. Cover and refrigerate, 8 hours to overnight. Place oat mixture in a saucepan over low heat and gently cook for about 5 minutes. Divide between 2 bowls and top with blueberries, blackberries, and nectarine. 5 https://www.allrecipes.com/recipe/264546/vegan-overnight-oats-with-chia-seeds-and-fruit/ /Breakfast and Brunch/Cereals/Oatmeal Recipes/ Total Fat 12g 16%, Saturated Fat 1g 7%, Sodium 118mg 5%, Total Carbohydrate 88g 32%, Dietary Fiber 20g 70%, Total Sugars 28g, Protein 13g, Vitamin C 23mg 114%, Calcium 326mg 25%, Iron 5mg 29%, Potassium 950mg 20% Prep Time: 5 mins, Cook Time: 5 mins, Additional Time: 8 hrs, Total Time: 8 hrs 10 mins, Servings: 2, Yield: 2 servings
923 Nectarine Upside-Down Cake 20 mins 35 mins 1 hrs 15 mins 10 1 9-inch cake 3 tablespoons butter, at room temperature, ¼ cup brown sugar (such as muscovado), 4 fresh nectarines, sliced into bite-size pieces Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats. Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer. Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer. Increase oven temperature to 350 degrees F (180 degrees C). Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature. 4.2 https://www.allrecipes.com/recipe/247291/nectarine-upside-down-cake/ /Desserts/Cakes/Upside-Down Cake Recipes/ Total Fat 18g 22%, Saturated Fat 11g 53%, Cholesterol 80mg 27%, Sodium 265mg 12%, Total Carbohydrate 39g 14%, Dietary Fiber 2g 6%, Total Sugars 18g, Protein 5g, Vitamin C 3mg 15%, Calcium 47mg 4%, Iron 2mg 9%, Potassium 161mg 3% Prep Time: 20 mins, Cook Time: 35 mins, Additional Time: 20 mins, Total Time: 1 hrs 15 mins, Servings: 10, Yield: 1 9-inch cake
924 Nectarine Salsa 10 mins 10 mins 25 mins 2 2 servings 2 nectarines, pitted and chopped, ¼ medium red onion, finely chopped, ¼ cup balsamic vinegar, 1 teaspoon white sugar, ½ teaspoon dried cilantro, ½ teaspoon kosher salt, freshly ground black pepper to taste In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes. In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned. 4.1 https://www.allrecipes.com/recipe/73729/nectarine-salsa/ /Appetizers and Snacks/Dips and Spreads Recipes/Salsa Recipes/ Total Fat 1g 1%, Sodium 489mg 21%, Total Carbohydrate 23g 8%, Dietary Fiber 3g 10%, Total Sugars 18g, Protein 2g, Vitamin C 10mg 48%, Calcium 25mg 2%, Iron 1mg 5%, Potassium 331mg 7% Prep Time: 10 mins, Cook Time: 10 mins, Additional Time: 5 mins, Total Time: 25 mins, Servings: 2, Yield: 2 servings
925 Caribbean Chicken 15 mins 30 mins 45 mins 4 4 servings 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon pepper, 4 boneless, skinless chicken breast halves, ¼ cup duck sauce, ¼ cup marinara sauce, 1 teaspoon mango hot sauce, ¾ cup fresh pink grapefruit juice, divided, 1 cup Italian seasoned bread crumbs, 1 ripe nectarine, pitted and sliced Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper. In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish. Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done. 4 https://www.allrecipes.com/recipe/36908/caribbean-chicken/ /Cuisine/Latin American/Caribbean/ Total Fat 4g 5%, Saturated Fat 1g 3%, Cholesterol 68mg 23%, Sodium 1240mg 54%, Total Carbohydrate 38g 14%, Dietary Fiber 2g 9%, Total Sugars 12g, Protein 33g, Vitamin C 23mg 115%, Calcium 73mg 6%, Iron 3mg 18%, Potassium 517mg 11% Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Servings: 4, Yield: 4 servings
926 Grilled Honey-Nectarine Ricotta Toast 10 mins 10 mins 25 mins 2 2 servings 1 teaspoon olive oil, 1 large nectarine, pitted and cut into 8 wedges, 2 thick slices crusty bread, 2 tablespoons olive oil, ¼ cup whole-milk ricotta cheese, 1 tablespoon crushed sliced almonds, 2 leaves fresh mint, minced, 2 teaspoons honey, or to taste Preheat an outdoor grill for medium-high heat and lightly oil grate. Drizzle 1 teaspoon olive oil onto a small plate. Place nectarine wedges on the plate and cover all sides with oil. Brush both sides of bread with 2 tablespoons olive oil. Place nectarines onto the hot grate and grill 1 to 2 minutes per side; remove to a plate. When nectarine wedges have cooled slightly, cut each wedge in 1/2 lengthwise so you now have 16 pieces. Place bread slices onto the hot grate and cook until grill marks appear and bread is toasted, about 1 minute per side; remove to a plate. Spread ricotta cheese onto each slice of toast. Arrange 8 nectarine slices onto each toast and top with almonds. Sprinkle with mint and drizzle with honey. Cut each toast in half and serve. 5 https://www.allrecipes.com/recipe/275175/grilled-honey-nectarine-ricotta-toast/ /Main Dishes/Sandwich Recipes/Cheese/ Total Fat 21g 27%, Saturated Fat 4g 20%, Cholesterol 9mg 3%, Sodium 200mg 9%, Total Carbohydrate 32g 12%, Dietary Fiber 3g 9%, Total Sugars 14g, Protein 7g, Vitamin C 5mg 25%, Calcium 114mg 9%, Iron 1mg 7%, Potassium 271mg 6% Prep Time: 10 mins, Cook Time: 10 mins, Additional Time: 5 mins, Total Time: 25 mins, Servings: 2, Yield: 2 servings
927 Apple and Nectarine Pie 30 mins 1 hrs 2 hrs 30 mins 8 1 9-inch pie cooking spray, 4 apples - peeled, cored and sliced, peel reserved, ½ cup white sugar, ½ cup light brown sugar, ½ cup water, ¼ cup brandy, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1 pastry for 9-inch double-crust pie, ½ (8.5 ounce) package corn muffin mix (such as Jiffy®), ¼ cup milk, 4 nectarines, peeled and sliced Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate. Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork. Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam. Mix corn muffin mix and milk in a bowl. Pour into pie plate. Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges. Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour. 4.5 https://www.allrecipes.com/recipe/259034/apple-and-nectarine-pie/ /Desserts/Pies/Pie Crusts/ Total Fat 9g 12%, Saturated Fat 2g 12%, Cholesterol 1mg 0%, Sodium 365mg 16%, Total Carbohydrate 64g 23%, Dietary Fiber 4g 14%, Total Sugars 40g, Protein 4g, Vitamin C 7mg 35%, Calcium 69mg 5%, Iron 1mg 8%, Potassium 257mg 5% Prep Time: 30 mins, Cook Time: 1 hrs, Additional Time: 1 hrs, Total Time: 2 hrs 30 mins, Servings: 8, Yield: 1 9-inch pie
928 Nectarine Blush 2 mins 2 mins 4 mins 2 2 cups 2 nectarines, pitted and chopped, 2 tablespoons brown sugar, 1 cup buttermilk Place the nectarines, brown sugar and buttermilk in the bowl of a blender and blend until smooth. Serve immediately. 4.3 https://www.allrecipes.com/recipe/142435/nectarine-blush/ /Drinks Recipes/Smoothie Recipes/ Total Fat 2g 2%, Saturated Fat 1g 4%, Cholesterol 5mg 2%, Sodium 132mg 6%, Total Carbohydrate 34g 12%, Dietary Fiber 2g 8%, Total Sugars 30g, Protein 6g, Vitamin C 9mg 43%, Calcium 162mg 12%, Iron 1mg 3%, Potassium 476mg 10% Prep Time: 2 mins, Cook Time: 2 mins, Total Time: 4 mins, Servings: 2, Yield: 2 cups
930 Sticky Orange Chicken with Nectarines 20 mins 10 mins 30 mins 4 4 chicken breast halves ½ cup orange juice, ¼ cup light soy sauce, 2 tablespoons buckwheat honey, 2 tablespoons hot sauce, 2 tablespoons brown sugar, 2 teaspoons chopped fresh ginger, 2 teaspoons chopped fresh garlic, 3 tablespoons all-purpose flour, salt and ground black pepper to taste, 1 pinch Italian seasoning, 4 skinless, boneless chicken breast halves, 1 tablespoon extra-virgin olive oil, or as needed, 2 nectarines, sliced Mix orange juice, soy sauce, honey, hot sauce, brown sugar, ginger, and garlic together in a small bowl to make the sauce. Season flour lightly with salt, pepper, and Italian seasoning. Cut chicken breasts into 1/2-inch strips. Dredge chicken pieces in the seasoned flour; sprinkle more salt and pepper on top. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, 1 to 2 minutes per side. Pour in the orange sauce. Reduce heat and simmer, uncovered, until sauce thickens and chicken is no longer pink in the centers, 8 to 10 minutes. Plate the chicken and top with nectarine slices. 4 https://www.allrecipes.com/recipe/263800/sticky-orange-chicken-with-nectarines/ /Meat and Poultry/Chicken/Chicken Breast/ Total Fat 6g 8%, Saturated Fat 1g 6%, Cholesterol 61mg 20%, Sodium 808mg 35%, Total Carbohydrate 32g 12%, Dietary Fiber 2g 6%, Total Sugars 24g, Protein 26g, Vitamin C 25mg 126%, Calcium 35mg 3%, Iron 2mg 10%, Potassium 420mg 9% Prep Time: 20 mins, Cook Time: 10 mins, Total Time: 30 mins, Servings: 4, Yield: 4 chicken breast halves
931 Nectarine-Raspberry Crumble 20 mins 50 mins 1 hrs 10 mins 6 6 servings 3 ½ pounds nectarines, 1 (6 ounce) container fresh raspberries, 2 tablespoons white sugar, ¾ cup brown sugar, 7 tablespoons unsalted butter, room temperature and cut into chunks, ¾ cup all-purpose flour, ½ cup rolled oats, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon salt Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of water to a boil. Submerge nectarines for about 30 seconds. Remove with a slotted spoon and let cool until safe to handle. Peel, halve, remove pit, and slice. Combine sliced nectarines, raspberries, and white sugar in a bowl. Transfer to a baking dish. Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit. Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes. 4 https://www.allrecipes.com/recipe/265422/nectarine-raspberry-crumble/ /Desserts/Fruit Desserts/Raspberry Dessert Recipes/ Total Fat 15g 19%, Saturated Fat 9g 44%, Cholesterol 36mg 12%, Sodium 107mg 5%, Total Carbohydrate 79g 29%, Dietary Fiber 8g 28%, Total Sugars 53g, Protein 6g, Vitamin C 21mg 107%, Calcium 59mg 5%, Iron 2mg 12%, Potassium 660mg 14% Prep Time: 20 mins, Cook Time: 50 mins, Total Time: 1 hrs 10 mins, Servings: 6, Yield: 6 servings
932 Nectarine Bars 20 mins 55 mins 1 hrs 45 mins 12 1 9x13-inch baking pan 2 cups all-purpose flour, 1 ½ cups white sugar, divided, ½ cup butter, 3 nectarines, sliced, divided, 1 tablespoon cornstarch, 2 eggs Preheat oven to 350 degrees F (175 degrees C). Combine flour and 1/2 cup sugar in a 9x13-inch baking pan; cut in butter until mixture is crumbly. Press firmly into an even layer. Bake in preheated oven until crust is slightly browned, about 25 minutes. Place 1/3 of the nectarine slices in a blender and puree until smooth. Stir cornstarch into the mixture until evenly distributed. Beat eggs in a large bowl until light, using an electric mixer; gradually beat in 1 cup sugar until well combined. Stir in the blended nectarine mixture; pour over hot baked crust. Bake until almost set, about 30 minutes. Let cool completely on a rack, 30 minutes to 1 hour; cut into bars. Top bars with remaining nectarine slices. 5 https://www.allrecipes.com/recipe/258417/nectarine-bars/ /Desserts/Cookies/Bar Cookie Recipes/ Total Fat 9g 11%, Saturated Fat 5g 26%, Cholesterol 48mg 16%, Sodium 65mg 3%, Total Carbohydrate 45g 16%, Dietary Fiber 1g 4%, Total Sugars 28g, Protein 4g, Vitamin C 2mg 9%, Calcium 12mg 1%, Iron 1mg 7%, Potassium 103mg 2% Prep Time: 20 mins, Cook Time: 55 mins, Additional Time: 30 mins, Total Time: 1 hrs 45 mins, Servings: 12, Yield: 1 9x13-inch baking pan
934 Drupey Pie 1 hrs 50 mins 1 hrs 50 mins 8 1 to 9 - inch pie 2 cups all-purpose flour, 1 teaspoon salt, .79100000858307 cup butter, 7 tablespoons ice water, 2 cups pitted sour cherries, 3 nectarines, pitted and chopped, 3 fresh apricots, pitted and sliced, ⅝ cup turbinado sugar, 1 pinch ground cinnamon, 1 tablespoon cornstarch, 2 tablespoons all-purpose flour, 2 tablespoons butter, cut into pieces, 1 teaspoon water, 1 egg yolk Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid. To Make Dough: In a medium bowl, combine flour and salt. Cut 3/4 cup of butter into flour mixture until it resembles coarse crumbs. Pour in one tablespoon of water at a time until the dough sticks together. Add additional water if necessary. Divide dough into two parts. Roll out one half toa circle 1/8 of an inch thick, then place in a 9 inch pie pan. Roll out the other half of the dough and cut into long strips about 1/2 inch wide. Set aside. To Make Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the pastry strips into a lattice top and crimp edges. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the lattice strips--not the edges. Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving. 4.9 https://www.allrecipes.com/recipe/19869/drupey-pie/ /Desserts/Pies/Fruit Pies/Cherry Pie Recipes/ Total Fat 22g 29%, Saturated Fat 14g 68%, Cholesterol 82mg 27%, Sodium 450mg 20%, Total Carbohydrate 53g 19%, Dietary Fiber 3g 10%, Total Sugars 23g, Protein 5g, Vitamin C 8mg 40%, Calcium 40mg 3%, Iron 2mg 12%, Potassium 301mg 6% Prep Time: 1 hrs, Cook Time: 50 mins, Total Time: 1 hrs 50 mins, Servings: 8, Yield: 1 to 9 - inch pie
935 Fresh Fruit Basket Cobbler 20 mins 20 mins 1 hrs 8 1 8x13-inch dish 2 cups sliced fresh peaches, 2 cups sliced fresh nectarines, 2 cups pitted and quartered plums, 1 teaspoon cornstarch, 1 cup currant jelly, ½ teaspoon apple pie spice, ⅛ teaspoon white pepper, 1 (16.3 ounce) can refrigerated flaky biscuits (such as Pillsbury Grands!®), ¼ cup white sugar, ¼ teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Spray an 8x13-inch baking dish with cooking spray. In a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. Pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings. Spread the fruit into the prepared baking dish. Pop open the can of biscuits, and cut them in half. Arrange the biscuit dough halves on top of the fruit. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough. Bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. Allow to cool on a rack for at least 20 minutes to let the dish set up. 4.5 https://www.allrecipes.com/recipe/215149/fresh-fruit-basket-cobbler/ /Desserts/Fruit Desserts/Peach Dessert Recipes/ Total Fat 8g 10%, Saturated Fat 2g 10%, Cholesterol 1mg 0%, Sodium 571mg 25%, Total Carbohydrate 69g 25%, Dietary Fiber 2g 6%, Total Sugars 45g, Protein 5g, Vitamin C 20mg 98%, Calcium 39mg 3%, Iron 2mg 9%, Potassium 238mg 5% Prep Time: 20 mins, Cook Time: 20 mins, Additional Time: 20 mins, Total Time: 1 hrs, Servings: 8, Yield: 1 8x13-inch dish
937 KK's Three Fruit Cobbler 15 mins 25 mins 40 mins 8 1 9x13-inch dish 3 nectarines, pitted and cut into bite-size pieces, 3 tart plums, pitted and cut into bite-size pieces, ½ pint fresh raspberries, 1 cup all-purpose flour, ¾ cup white sugar, ¼ cup packed brown sugar, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ⅔ cup cold unsalted butter Preheat oven to 350 degrees F (175 degrees C). Spread the nectarine and plum pieces into the bottom of a 13x9-inch baking dish. Sprinkle the raspberries over the fruit. Whisk together the flour, white sugar, brown sugar, ginger, and cinnamon in a bowl; cut the butter into the flour mixture with a pastry cutter until it resembles coarse crumbs. Spread the crumb mixture evenly over the fruit and raspberries. Bake in the preheated oven for 15 minutes, and turn the dish around in the oven for even cooking. Bake another 10 to 15 minutes; if crumb topping is pale, place dish under broiler for 1 to 3 minutes to brown. 4.4 https://www.allrecipes.com/recipe/215148/kks-three-fruit-cobbler/ /Desserts/Fruit Desserts/Raspberry Dessert Recipes/ Total Fat 16g 20%, Saturated Fat 10g 49%, Cholesterol 41mg 14%, Sodium 4mg 0%, Total Carbohydrate 48g 17%, Dietary Fiber 3g 10%, Total Sugars 33g, Protein 3g, Vitamin C 9mg 45%, Calcium 22mg 2%, Iron 1mg 6%, Potassium 199mg 4% Prep Time: 15 mins, Cook Time: 25 mins, Total Time: 40 mins, Servings: 8, Yield: 1 9x13-inch dish
938 Fresh Nectarine Cake with Blackberries 20 mins 45 mins 1 hrs 10 mins 8 1 9-inch cake ½ cup unsalted butter, at room temperature, 2 eggs, ½ cup white sugar, 1 pinch salt, 1 ½ cups all-purpose flour, 1 ¼ teaspoons baking powder, 1 tablespoon milk, or more as needed (Optional), 3 fresh nectarines - peeled, halved, and pitted, or more to taste, 1 (6 ounce) container fresh blackberries, or more to taste, 1 tablespoon confectioners' sugar Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Beat butter in a large bowl with an electric mixer until creamy. Add sugar and salt gradually and mix in well. Add eggs one at a time, beating well after each addition. Combine flour and baking powder, sift, and quickly beat into the batter on low speed. Thin batter with a little milk if needed. Pour batter into the prepared springform pan. Arrange nectarines and blackberries on top in a decorative pattern. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Dust with confectioners' sugar and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely. 5 https://www.allrecipes.com/recipe/263853/fresh-nectarine-cake-with-blackberries/ /Desserts/Cakes/ Total Fat 13g 17%, Saturated Fat 8g 39%, Cholesterol 72mg 24%, Sodium 114mg 5%, Total Carbohydrate 39g 14%, Dietary Fiber 3g 9%, Total Sugars 19g, Protein 5g, Vitamin C 7mg 36%, Calcium 67mg 5%, Iron 2mg 9%, Potassium 184mg 4% Prep Time: 20 mins, Cook Time: 45 mins, Additional Time: 5 mins, Total Time: 1 hrs 10 mins, Servings: 8, Yield: 1 9-inch cake
939 Seven Layer Bars 15 mins 25 mins 1 hrs 36 3 dozen bar cookies ½ cup unsalted butter, 1 ½ cups graham cracker crumbs, 1 cup semisweet chocolate chips, 1 cup butterscotch chips, 1 cup chopped walnuts, 1 (14 ounce) can sweetened condensed milk, 1 ⅓ cups shredded coconut Preheat the oven to 350 degrees F (175 degrees C). Put butter in 13x9-inch baking pan and place in oven until melted. Swirl to coat bottom and sides with butter. Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and walnuts over crumbs. Pour condensed milk over walnuts and sprinkle with coconut. Bake in preheated oven until edges are golden brown, about 25 minutes. Cool and cut into 36 bars. Melissa Goff 4.7 https://www.allrecipes.com/recipe/9889/seven-layer-bars/ /Desserts/Cookies/Bar Cookie Recipes/ Total Fat 10g 12%, Saturated Fat 5g 26%, Cholesterol 11mg 4%, Sodium 49mg 2%, Total Carbohydrate 17g 6%, Dietary Fiber 1g 3%, Total Sugars 14g, Protein 2g, Vitamin C 0mg 2%, Calcium 38mg 3%, Iron 0mg 2%, Potassium 96mg 2% Prep Time: 15 mins, Cook Time: 25 mins, Additional Time: 20 mins, Total Time: 1 hrs, Servings: 36, Yield: 3 dozen bar cookies
944 Coconut Poke Cake 30 mins 1 hrs 2 hrs 24 1 9x13-inch cake 1 (18.25 ounce) package white cake mix, 1 (14 ounce) can cream of coconut, 1 (14 ounce) can sweetened condensed milk, 1 (16 ounce) package frozen whipped topping, thawed, 1 (8 ounce) package flaked coconut Prepare and bake white cake mix in a 9x13-inch dish according to package directions. While cake is still hot, poke holes with a utility fork all over the top. Mix cream of coconut and sweetened condensed milk together in a bowl. Pour over the top of hot cake. Let cake cool completely. Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator. Dotdash Meredith Food Studios 4.7 https://www.allrecipes.com/recipe/7994/coconut-poke-cake/ /Desserts/Cakes/Coconut Cake Recipes/ Total Fat 14g 18%, Saturated Fat 10g 52%, Cholesterol 6mg 2%, Sodium 200mg 9%, Total Carbohydrate 43g 16%, Dietary Fiber 1g 4%, Total Sugars 37g, Protein 3g, Vitamin C 1mg 3%, Calcium 90mg 7%, Iron 1mg 3%, Potassium 139mg 3% Prep Time: 30 mins, Cook Time: 1 hrs, Additional Time: 30 mins, Total Time: 2 hrs, Servings: 24, Yield: 1 9x13-inch cake