lumicero/recipes-ing2inst huggingface dataset:
Title: Glazed Doughnut Crisps
Ingredients:
- 1 all-purpose flour
- 1/2 vanilla extract
- 1/2 powdered sugar
- 1 milk
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Knead dough with flour, adding in 2 parts, and vanilla extract. Break into 2-inch pieces. Roll each piece into a 6 inch long rope. On an ungreased cookie sheet, shape rope like a doughnut, pinching ends together. Freeze for 10 minutes. Bake for 10 to 12 minutes.
3. Cookies should be just lightly golden on top.
4. Cool completely. Frost each cookie with vanilla frosting. Drizzle Drippy Icing over cookies.
5. Drippy Icing:
6. In a small bowl, whisk together powdered sugar and milk. Tint with 1 drop yellow food coloring. Add more powdered sugar for stiffer consistency, if desired. Drizzle over cookies. Enjoy!
Title: Raisin Casserole Pudding
Ingredients:
- 1 flour
- 1/2 brown sugar
- 1/4 salt
- 2 baking powder
- 1 raisins
- 1/2 milk
- 1 1/2 boiling water
- 1 vanilla
- 1 butter
- 1 brown sugar
Instructions:
1. Preheat oven to 350.
2. In a casserole dish, combine flour, brown sugar, salt, baking powder and raising. Mix well. Add milk and beat until well blended.
3. In a measuring cup, combine boiling water, vanilla, butter and sugar. Mix well. Pour boiling water mixture over a spoon into the casserole dish.
4. Bake for 30 - 40 minutes or until a toothpick comes out clean.
5. Note: I will make this up in advance and gently heat in the oven before serving. Serve with ice cream.
Title: Rum Tiramisu Cake
Ingredients:
- 1 ladyfingers
- 2 instant vanilla pudding
- 2 milk
- 2 espresso coffee
- 2 rum
- 1/4 margarine
- 1 sugar
- 1 water
- 4 rum
- 4
- 1
Instructions:
1. In a large bowl, combine the pudding mixes,milk and whipping cream, and beat at high speed until very thick and beaks form when beaters are lifted. Set aside.
2. In a small pan, prepare the chocolate sauce. Combine all of the ingredients together except for the egg yolk, and cook over a low heat just until melted. Once melted, slowly whisk in the beaten egg yolk. Let the chocolate sauce cool until lukewarm.
3. Mix the cooled espresso coffee and rum together Completely submerge the lady fingers, one a a time, but do not let sit, then layer in the bottom of a 10 inch springform pan. Cut the cookies if necessary to fill in all of the spaces.
4. Spread half of the pudding mixture over the layer of cookies. Repeat the dipped lady fingers, then spread the remaining pudding over the lady fingers and smooth as evenly as possible.
5. Pour the sauce over the cake (sauce will be runny), and refrigerate overnight. Remove from the springform pan just before serving.
6. Note: If the egg yolk cooks while being whisked into the chocolate sauce, simply strain it before pouring over the cake.
Title: Peanut Butter Rocky Road Brownies
Ingredients:
- 1 water
- 3 eggs
- 1/2 marshmallow creme
- 2 creamy peanut butter
- 1 milk
- 1/2 salted peanuts
- 1 chocolate chips
- 30
- 1/2
- 1/4
Instructions:
1. Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
2. Make brownie mix as directed on box, using water, oil, and eggs. Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
3. In medium bowl, beat marshmallow cream, peanut butter, and milk with electric mixer on medium speed until smooth and creamy. Spread over cooled brownies. Sprinkle with chocolate peanut butter candies and peanuts.
4. In small microwaveable bowl, microwave chocolate chips and oil uncovered on High for 30 to 60 seconds, stirring once, until melted. Drizzle over brownies. Let stand 30 minutes or until chocolate is set.
Title: Pistachio Pudding Fruit Fluff Recipe #219
Ingredients:
- 1 crushed pineapple
- 1 mandarin oranges
- 1 pecans
- 1/2 walnuts
- 2 instant pistachio pudding mix
- 1 sour cream
- 1 miniature marshmallow
Instructions:
1. Drain the fruit cocktail, mandarin oranges, and crushed pineapple into a bowl.
2. Reserve 1 1/2 cups of the juice.
3. Pour the juice into a bowl and mix in the pistachio pudding. Then add the sour cream and mix until smooth.
4. Add the whipped topping and nuts.
5. Fold in the fruit and mini-marshmallows.
6. Refrigerate for 1 hour before serving.
7. Be prepared for MANY compliments!
Title: Dulce De Leche
Ingredients:
- 1 milk
- 1 vanilla bean
- 4 1/2 white sugar
- 1 baking soda
Instructions:
1. In a large saucepan, bring milk to a boil over medium-high heat.
2. Remove from heat and strain through cheesecloth.
3. Return to pan.
4. Cut vanilla bean in half and pour the seeds in the milk.
5. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved.
6. Just as the milk mixture begins to boil, stir in the baking soda.
7. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat.
8. Place the pan in an ice bath and stir constantly until dulce de leche is cold.
9. Store in airtight container in refrigerator.
10. Pour into sterile jars, and store in the refrigerator.
Title: Maple Nut Cake
Ingredients:
- 1/3 shortening
- 1 light-brown sugar
- 2 milk
- 3/4 flour
- 1 1/2 salt
- 1/2 baking powder
- 2 pecans
- 1 vanilla
- 1 butter
- 1/2 milk
- 2 powdered sugar
- 1 1/2 pecans
- 1/2
Instructions:
1. Preheat oven 350°F.
2. CAKE:
3. Grease and flour loaf pan.
4. In bowl cream together shortening with brown sugar.
5. Add egg yolks mix well Sift together flour,salt and baking powder and add to creamed sugar mixture.
6. Stir in pecans and vanilla.
7. Pour into prepared pan.
8. Bake 35 minutes.
9. MAPLE ICING:
10. In bowl add butter and hot milk stir to mix.
11. Add powdered sugar stir until a paste is formed.
12. To this add maple flavoringand stir.
13. Spread icing onto cooled cake and sprinkle with pecans.
Title: Sassy's Summer Berry Crisp
Ingredients:
- 2 apples
- 2 cherries
- 2 strawberries
- 1 sugar
- 2 flour
- 2 cinnamon
- 2 brown sugar
- 1 flour
- 2/3 butter
- 1/2 margarine
- ice cream
Instructions:
1. Heat oven to 375 degrees F.
2. Grease a large baking dish (2 quart).
3. In large bowl combine apples,cherries,strawberries sugar, 2 TBS of the flour and cinnamon.
4. Spoon into prepared baking dish.
5. In a small bowl, combine rolled oats, brown sugar and 2/3 Cup of Flour.
6. Cut in Butter or Margarine with pastry blender of fork until consistency of coarse meal.
7. Sprinkle crumb mixture evenly oveer fruit.
8. Bake at 375 degrees F for 30 to 40 minutes until golden brown and apples are tender.
9. Serve with Whipped Cream or Ice Cream.
Title: Lod-Chong Nam Ka-Ti (Pandan Noodles With Coconut Milk)
Ingredients:
- 1 coconut milk
- 3 palm sugar
- 1/2 salt
- 1/2
Instructions:
1. Mix the coconut milk with palm sugar and salt, stir well until fine then filter with white muslin.
2. To serve, put Lod-Chong in the dessert cups, add coconut milk and ice.
3. Recipe from: http://www.robertochicco.com/international/ann/lodchong_eng.htm.
Title: Feathery Fudge Cupcakes
Ingredients:
- 3 all-purpose flour
- 2 baking soda
- 1 1/4 salt
- 1/2 margarine
- 2/3 sugar
- 1 3/4 vanilla
- 1 eggs
- 2 cold water
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees for silver pans or 325 degrees for black pans (if hotter temps. are used with black pans dessert will taste overcooked). Place cupcake liners in cupcake pans. Melt the chocolate squares in the microwave and set aside to cool. Whisk together the flour, baking soda, and salt (medium sized bowl). In a seperate bowl (large size), beat the margarine till light and fluffy. Add the sugar and vanilla and beat together. Add the eggs, one at a time, beating well. Stir in the cooled chocolate. Then, add the dry ingredients and water alternately to the chocolate mixture beating after each addition. Scoop the batter into the liners.
2. Cook silver cupcake pans for 23-25 minutes at 350 degrees.
3. Cook darker pans for 20 minutes at 325 degrees.
4. To check to see if cake is done, insert a toothpick into the middle. The toothpick should come out clean. Remove the finished cupcakes from the oven and let cool for 10 minutes. Then, place them on wire racks to cool. Once cooled (completely or frosting will melt), eat plain or frost with your favorite buttercream or other frosting.
5. Buttercream frosting can be made easily by starting with mostly confectioners sugar and adding 1-2 sticks of margarine or butter, a teaspoon of vanilla, and by slowly adding milk till mixture reaches consistency for piping or spreading. Once frosting is done to the taste and texture, food coloring (paste) can be added to color it.
Title: Lebanese Walnut Cookies
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 2 flour
- 2 walnuts
- 1/2 powdered sugar
- 1/4 cinnamon
- 1
Instructions:
1. Line cookie sheets with parchment paper, and heat oven to 375°F.
2. Cream butter and sugar in a large bowl.
3. Add orange water and sifted flour, and stir until the mixture forms a thick dough.
4. Set aside.
5. To prepare the filling, combine the nuts, sugar and cinnamon in a small bowl.
6. Form 1 inch balls with the dough, and press the center to form a dent for the filling.
7. Fill each cookie with about a teaspoon of the filling, and place the cookies on the parchment.
8. Bake 15-20 minutes or until golden.
9. Cool on wire racks.
Title: Peanut Butter Peanut Butter Cup Cookies
Ingredients:
- 1/2 creamy peanut butter
- 4 unsalted butter
- 1 light-brown sugar
- 2 eggs
- 1 pure vanilla extract
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/3 granulated sugar
- 36
Instructions:
1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
Title: Soft & Chewy Chocolate Peanut Butter Cookies (Cake Mix)
Ingredients:
- 1 cream cheese
- 4 peanut butter
- 1/2 egg
- 1 sugar
- 1/2
Instructions:
1. PREHEAT oven to 375*F.
2. Place all ingredients except sugar in large bowl. Beat with electric mixer on low speed 2 minutes Beat on medium speed an additional 2 minutes or until well blended.
3. SHAPE into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
4. BAKE 8 minute or until edges of cookies are set. Cool 2 minute on baking sheets. Remove to wire racks; cool completely.
Title: Plum Crisp
Ingredients:
- 3 plums
- 9 sugar
- 1 1/2 flour
- 3/4 vanilla
- 1/4 cinnamon
- 3/4 oatmeal
- 2/3 brown sugar
- 1/2 flour
- 1/4 cinnamon
- 1 salt
- 1/2 butter
- 1/2 margarine
- walnuts
- pecans
Instructions:
1. Preheat oven to 375-degrees F.
2. Butter or spray with non stick cooking spray a 2 1/2 casserole dish.
3. Combine first 5 ingredients (plum slices- 1/4 teaspoon cinnamon) in a large bowl.
4. Let stand for 30 minutes, stirring occassionally.
5. While plums are standing, prepare topping by combining next 5 ingredients (oats- salt) in a food processor using on/off turns.
6. Add butter through food tube using on/off turns until mixture is crumbly and resembles coarse meal.
7. Add nuts using on/off turns until combined.
8. Spoon plum mixture into prepared casserole and sprinkle with topping mixture.
9. Bake for 45-55 minutes or until golden brown and mixture is bubbly.
Title: Sweet Potato Cake
Ingredients:
- 8 sweet potatoes
- 2 butter
- 1 margarine
- 2 vanilla
- 4 sugar
- 1 eggs
- 1/2 cinnamon
- pecans
Instructions:
1. Peel and Boil the sweet potatoes until soft (you can also bake them and scrape out the pulp).
2. Add sweet potatoes to bowl and mash.
3. Add the rest of the ingredients and mix well.
4. Oil two 9x13 pans.
5. split mixture between two 9x13 pans evenly.
6. Sprinkle with chopped Pecans.
7. You can make a thicker cake if you prefer in two loaf pans but cooking time will be longer.
8. Bake at 350 for 15-20 min until the edges are brown.
9. The cake will rise as it cooks.
Title: Chillin Strawberry Shortcake
Ingredients:
- 1 The Best Angel Food Cake
- 1/2 milk
- 1 instant vanilla pudding
- 1 vanilla ice cream
- 1 strawberry gelatin
- 1 boiling water
- 2 frozen strawberries
Instructions:
1. Bake cake according to directions.
2. Let cool.
3. Cut cake into 1" slices.
4. Arrange slices in a single layer in ungreased 9X13 dish.
5. In a mixing bowl beat milk and pudding for 2 minutes.
6. Beat in ice cream.
7. Pour over cake.
8. Chill.
9. In a bowl, dissolve gelatin in boiling water, stir in strawberries.
10. Chill until partially set.
11. Spoon over pudding mixture.
12. Chill until firm or overnight.
Title: Strawberries and Cream Angel Cake (No Bake)
Ingredients:
- 1 sweetened condensed milk
- 1 water
- 1 cheesecake flavor instant pudding and pie filling mix
- 1/2 fresh strawberries
- 2
- 1
Instructions:
1. Prepare a 13 x 9-inch baking pan.
2. Slice the cake into about 1/2-inch thick slices or thinner.
3. Arrange half of the slices in the bottom of the pan.
4. In a medium bowl beat 2 cups unwhipped whipping cream until stiff.
5. In another large bowl combine the sweetened condensed milk with water and almond extract; add in the instant pudding mix and beat for 3-4 minutes.
6. Fold in the whipped cream.
7. Spread half of the cream mixture over the cake slices.
8. Arrange half of the sliced strawberries.
9. Repeat with remaining cake slices, cream mixture than strawberries on top.
10. Chill for a minimum of 4 hours or until set.
Title: Sweet and Elegant Bread Pudding
Ingredients:
- 10 raisins
- 1/4 eggs
- 2 heavy whipping cream
- 1 brown sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 brown sugar
- 1/2 butter
- 1/4 heavy whipping cream
- 1/4 vanilla extract
- 1/2
Instructions:
1. DIce enough bread slices to fill two 16 to 20 ounce baking dish. Grease your baking dishes and add the diced bread and raisins.
2. In a mixing bowl mix together eggs, 1 cup of heavy whipping cream, 1/2 cup brown sugar, cinnamon, and nutmeg. Pour half of mixture over each bread bowl.
3. Bake, uncovered, at 350 degrees for 30 minutes. Check the center with a toothpick. If toothpick comes out clean remove from oven. If not, cover bowls and bake for another 10 to 15 minutes.
4. Sauce-- Mix 1/2 Cup brown sugar, 1/4 cup butter, and 1/4 cup whipping cream. Heat on low until melted and bubbley. Add Vanilla and stir.
5. Pour caramel sauce over each bowl, approximately 1/3 of the caramel per bowl. The other third is for later! Enjoy!
Title: Peanut Butter Cookies
Ingredients:
- 1 1/4 flour
- 3/4 baking soda
- 1/4 salt
- 1/2 butter
- 1/2 margarine
- 1/2 peanut butter
- 1/2 granulated sugar
- 1 brown sugar
- 1/2 egg
- vanilla extract
Instructions:
1. Sift together flour, baking soda, and salt.
2. In a mixer bowl, beat butter for 30 seconds.
3. Add peanut butter and sugars, beating until fluffy.
4. Add egg and vanilla, beating thoroughly.
5. Add dry ingredients to beaten mixture and blend.
6. Shape dough into 1 inch balls and roll in granulated sugar if desired.
7. Place on ungreased cookie sheet and criss-cross by pressing with lines of fork.
8. Bake at 375 degrees for about 10 minutes.
9. Cool on wire rack.
Title: Pumpkin Biscotti
Ingredients:
- 6 pumpkin
- 3 1/2 sugar
- 1/2 ginger
- 1/4 ground cloves
- 2 cinnamon
- 8 baking soda
- 8 salt
- 2 vanilla extract
- 2 brown sugar
- 1 flour
- 3/4 eggs
- 9 1/2
- 2
Instructions:
1. Mix all ingredients except 2 egg whites thoroughly with hand or counter mixer. Refrigerate overnight or longer.
2. Form into long logs on cookie sheet. Brush with 2 remaining egg whites.
3. Bake at 375 for 25-35 minutes until the consistency of a firm loaf of bread.
4. Slice into biscotti slices with sharp knife, lay flat on cookie sheet.
5. Return to oven and bake at 275 for 35 to 45 minutes until very hard.
6. Dip in coffee, cocoa or milk and enjoy!
Title: Creamy Chocolate Frosting
Ingredients:
- 2 cream cheese
- 6 milk
- 2 powdered sugar
- 5 vanilla
- 2 salt
- 1
Instructions:
1. Melt chocolate on low setting of microwave.
2. Blend cream cheese with milk.
3. Beat in sugar.
4. Gradually blend in chocolate, vanilla, and salt.
Title: Original Pound Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/4 salt
- 1 baking soda
- 1 butter
- 5 eggs
- 1 1/2 vanilla extract
- 1 1/2
Instructions:
1. Combine all ingredients in a large mixer bowl until smooth about 5 or 6 minutes. Add eggs , one at a time while you mix.
2. Pour into well buttered Bundt pan, or you can use a bread loaf pan.
3. Bake at 325 for 60 minutes, or until cake tests done.
Title: English Sherry Trifle
Ingredients:
- 2 sherry wine
- 1 -2 bananas
- 2 fresh strawberries
- 2 frozen strawberries
- 2 eggs
- 1 lemon juice
- 5 sugar
- 1 flour
- 1 butter
- 1 salt
- 2
- 1
Instructions:
1. Spoon approximately 1/3 of whipping cream into bottom of glass serving bowl.
2. Next, a layer of 1 cup fruit cocktail, a layer of banana, a layer of 1 cup puried strawberries, and finally half of the sponge cubes.
3. Pour 1 cup of Sherry over cake cubes.
4. Put 1/3 whipping cream on top, and repeat with alternate layers of fruit cocktail, banana, strawberry, and cubes with Sherry.
5. Top with remaining whipped cream, and whole berries for garnish.
6. Sponge Cake: beat egg yolks and lemon juice until pale, add 3/4 cup sugar and beat well.
7. In a separate bowl, beat egg whites, add salt, and 1/4 cup sugar beating until stiff.
8. Stir 1/4 of the whites into yolk mixture. Spoon the rest carefully into yolk.
9. Sift flour on top, fold in melted butter until blended.
10. Preheat oven to 350 degrees F.
11. Pour batter into tube pan, bake 45 minutes (or until toothpick comes out clean). Invert and cool.
Title: Angel Cookies
Ingredients:
- 2 1/4 flour
- 1 cream of tartar
- 3/4 baking soda
- 1/2 butter
- 1/2 sugar
- 1/2 shortening
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1/2
Instructions:
1. Beat the butter, sugars, shortening, egg and vanilla until fluffy.
2. Add dry ingredients (flour, tarter, soda).
3. Blend in the nuts.
4. Form dough into small balls.
5. Dip in water and then in sugar. (You will need to get more sugar for this step, of course).
6. Place on cookie sheet about 2 inches apart.
7. Bake in a preheated 350 degree oven for 15 minutes.
8. Cool on wire rack.
Title: Westphalien Kipferdln
Ingredients:
- 4 cake flour
- 5 sweet butter
- 3/4 powdered sugar
- 2 salt
- 1 milk
- 1/2 lemon
- 1/2 granulated sugar
- 3/4 water
- 3 vanilla extract
- 1 powdered sugar
- 2
- 1
Instructions:
1. The dough:.
2. Place yeast in milk to dissolve.
3. Place flour and salt on board or in bowl and work in the butter.
4. Add sugar, egg yolks and milk-yeast mixture, working the whole quickly into a firm dough. Add grated lemon rind and work it into the dough.
5. Roll out 1/4" thick and cut into 2" squares.
6. Cover dough and prepare filling.
7. The filling:.
8. Mix nuts with egg yolks and vanilla and set aside.
9. Boil sugar and water carefully till it spins a thread between your thumb and forefinger when tested. Remove from heat.
10. Pour it over nut mixture and stir hard with a fork.
11. Mixture will resemble a very dry paste. That's okay.
12. Place 1/2 teaspoon nut mixture on each dough square, roll up and turn ends to form crescent shape.
13. Place on greased cookie sheets and bake at 350 degrees F. until golden and done. Check after 12 minutes.
14. Dust liberally with powdered sugar while still hot.
15. Note: Don't be tempted to load more filling than specified onto these crescents or they'll have a tendency to explode because the filling expands during baking.
Title: Emma's Apple Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 3 all-purpose flour
- 3 baking soda
- 1 salt
- 1/4 vanilla
- 2 apples
- 3 coconut flakes
- 1 raisins
- 1 pecans
- 1 walnuts
- 1/2 butter
- 1 brown sugar
- 1/4 milk
Instructions:
1. Cream oil,eggs and sugar together.Add flour,soda,salt,vanilla,apples,coconut,.
2. raisins and pecans; mix well.
3. Pour into 10 inch bundt cake pan sprayed with cooking spray.
4. Bake at 325 for 1 hour and 25 minutes.
5. ***TOPPING***.
6. Mix 1 stick butter, 1 cup brown sugar and 1/4 cup milk.Bring to boil.Pour over half the cake.Wait 10 minutes.Pour remainder over cake.
Title: Fudgy S'mores Brownie Pie
Ingredients:
- 1 graham cracker crust
- 1 egg
- 1 water
- 1/3 mini marshmallows
- 1/3 heavy whipping cream
- 1/2
- 6
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a small bowl, toss 1/2 cup of chocolate chips with 1 TBSP brownie mix. (This will help keep the chips from all sinking in the mix).
3. Combine brownie mix, egg, oil, and water in a medium mixing bowl.
4. Mix on low to medium speed until combined.
5. Fold in marshmallows and dusted chocolate chips.
6. Pour into crust and bake for 30-35 minutes (crust will be quite full, a cookie sheet underneath is a good idea) or until it is set - gooey is good, liquid is bad.
7. Let pie cool completely.
8. While the pie is baking, heat cream in a small saucepan. until the first bubbles appear. Do not bring to a full boil.
9. Pour hot cream over the mini chocolate chips (mini chips will melt better than standard size, but you can use any finely chopped chocolate).
10. Let the cream and chips stand for a minute to soften, then stir until smooth.
11. The ganache needs to be at room temperature to whip. You can either chill it completely and then let it sit on the counter at room temperature for a half hour, or just pop it in the freezer for 15-30 minutes then let it sit at room temperature. Once you have slightly cool chocolate ganache, whip it on high until thick and fluffy, like mousse.
12. Top pie with whipped ganache.
13. You can decorate with mini marshmallows and/or chocolate candies (Hershey Kisses are lovely for this) or eat as is.
Title: Fresh Blueberry Crisp
Ingredients:
- 4 fresh blueberries
- 2 lemon juice
- 3 flour
- 4 sugar
- 1/2 brown sugar
- 1/2 flour
- 1/4 cinnamon
- 1/4 nutmeg
- 1 margarine
- 1/4
- 3
Instructions:
1. Heat oven to 350.
2. In large baking dish, combine blueberries, lemon juice, 3 tablespoons flour and sugar; toss gently.
3. In medium bowl, combine all topping ingredients except margarine.
4. With fork or pastry blender, cut in margarine until crumbly.
5. Sprinkle topping over fruit.
6. Bake at 350 for 30 minutes or until golden brown and bubbly.
7. If desired, serve with frozen whipped topping, thawed.