lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Daiquiri Cake
Ingredients:
- 1 water
- 3/4 lime zest
- 1 frozen sliced strawberries
- 1 fresh strawberries
- 3/4 eggs
- 1 lime zest
- 8
- 3
- 1
- 2
Instructions:
1. Heat oven to 350°F Grease bottom only of 13x9-inch pan with shortening or spray bottom with cooking spray.
2. In large bowl, beat cake mix, water, drink mix (dry), 1 tablespoon lime peel, the rum extract, thawed strawberries and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
4. If using the recommended frosting, uncover tub of frosting and remove foil. Microwave frosting on High 20 to 30 seconds or until pourable. Stir in 2 teaspoons lime peel. Pour frosting over cake; spread evenly. Serve warm or cool. Store loosely covered at room temperature. Just before serving, cut whole strawberries in half, leaving leaves on. Garnish cake with strawberry halves.
Title: Never Fail Pie Crust for 6 Crusts
Ingredients:
- 4 flour
- 1 salt
- 2 sugar
- 1 3/4 vinegar
- 2 egg
- 1
Instructions:
1. Mix flour, salt and sugar.
2. Cut in Crisco until finely mixed (mixture will begin to stick together).
3. In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky).
4. Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in frig.
5. Crust is better if it stands overnight in the refrigerator.
6. When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough.
7. Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.
Title: Banana Pound Cake
Ingredients:
- 1 shortening
- 1/2 butter
- 3 1/2 sugar
- 5 eggs
- 3 all-purpose flour
- 1 baking powder
- 1 salt
- 2 milk
- 2 vanilla
- 3 bananas
Instructions:
1. Preheat oven to 325.
2. Cream together shortening, butter, and sugar.
3. Add eggs one at a time, beating well after each addition.
4. Combine flour, baking powder, and salt; gradually add to creamed mixture.
5. Add milk and vanilla.
6. Fold in bananas.
7. Pour into a greased and floured tube pan and bake for 1 hour and 10-20 minutes or until cake tests done.
8. Yield: 20 servings.
9. **NOTE**.
10. To prevent overbrowning of the top, I lay a piece of aluminum foil over the cake after it turned golden brown. Don't tighten it around cake; just lay it loosely over.
Title: Easy Grand Raspberry Trifle
Ingredients:
- 1/2 sugar
- 1/4 water
- 1/4 fresh lemon juice
- 1 raspberries
- 4 heavy cream
- 2 powdered sugar
- 2
- 1 1/2
Instructions:
1. For the Syrup: In a small sauce pan bring all ingredients to a boil, stirring to dissolve sugar. Let cool.
2. For the Trifle: In a small bowl combine the jam a 3 c of raspberries, mashing slightly.
3. In a large bowl, whip the cream and sugar to siff peaks.
4. Brush both sides of each silce of pound cake with the cooled syrup.
5. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of the raspberry mixture, and then 1/3 of the whipped cream. Reapeat to make 2 more layers; garnish with remaining 1 cup of raspberries. Refrigerate until ready to serve, up to 24 hours.
6. **For Individual Trifles** Follow steps 1-4. Then in each of ten 1 1/2 c capacity glass serving dishes or wineglasses, follow procedure in step 5, making only 2 layers in each glass.
Title: Easy-Bake Oven Raisin Chip Cookie Mix
Ingredients:
- 1 1/2 quick-cooking oats
- 3/4 all-purpose flour
- 1/4 baking soda
- 3/4 brown sugar
- 1/2 vegetable shortening
Instructions:
1. In a medium bowl, combine oats, flour, baking soda and brown sugar; stir.
2. to blend.
3. Cut in shortening with a pastry blender until mixture resembles corn meal.
4. Spoon about 1/2 cup mixture into each of 8 small containers or Ziploc bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks.
5. Makes 8 packages Children's Cookie Mix.
6. Each package makes about 9 cookies.
7. To use: In a small bowl, combine 1 package cookie mix, 2 teaspoons water, 1 tablespoon raisins, and 1 tablespoon mini semi-sweet chocolate morsels. Stir with a spoon until mixture holds together in one big ball. Shape one teaspoon of dough at a time into a ball and arrange on an ungreased cookie sheet. Butter the bottom of a small drinking glass. Dip buttered glass bottom in sugar and flatten each ball by pressing with sugar-coated glass. Bake according to manufacturer's directions in child's play oven or 10 to 12 minutes in Mom's oven (preheated to 350). Remove from oven and cool on a rack.
Title: Dark Chocolate Cherry Chews
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1 unsalted butter
- 1 brown sugar
- 3/4 granulated sugar
- 2 eggs
- 2 vanilla extract
- 8 dark chocolate
- 1 dried tart cherry
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flour, soda, and salt; set aside.
3. Using an electric hand mixer or stand mixer, cream together the butter and sugars.
4. Add eggs, once at a time, blending well after each addition.
5. Blend in vanilla and almond extracts.
6. Blend in flour mixture, a little at a time, until it’s all incorporated.
7. By hand, stir in cherries and chocolate pieces.
8. Drop by tablespoonfuls onto a parchment-lined baking sheet, spaced at least two inches apart.
9. Bake in a preheated 350 degree oven for 10-13 minutes or until edges are starting to brown.
10. Let cool on baking sheet for ten minutes then move to wire racks to cool completely.
Title: Chocolate Brownie Mousse
Ingredients:
- 8 chocolate
- 8 dark chocolate
- 300
Instructions:
1. Scatter the brownies into serving bowl.
2. Put the chocolate and half the cream in a fireproof bowl and place over a pan of simmering water stirring occasionally until melted. Remove from heat and allow to cool slightly.
3. Whip the remaining cream into soft peaks and fold into the chocolate mixture a little at a time. Pour the mousse over the brownies.
4. Ready to eat now or can be put into fridge to firm up fo up to 2 hours.
5. Can be topped with grated white chocolate or add cherries and a dash of Kirsch for a black forrest taste.
Title: Norwegian Almond Cream With Blueberry Sauce (Mandel Pudding)
Ingredients:
- 85 granulated sugar
- 115 milk
- 1 gelatin
- 284 blueberries
- 300 granulated sugar
- 4 water
- 300 cornflour
- 115 Amaretto
- 125
- 1
- 284
- 1
Instructions:
1. For the pudding: lightly grease a 500ml ring mould. Put the almonds, sugar and almond essence in a large saucepan over a low heat. Stir in the cream and milk and stir until the sugar has dissolved. Increase the heat, bring it to the boil then remove from the heat.
2. Leave the gelatine sheets to soak in a bowl of cold water for 5 minutes to soften, then squeeze the sheets and put them in a large bowl. Strain the milk mixture over the gelatine and stir until it has melted. Pour the mixture into the ring mould and leave it in the fridge overnight to set.
3. For the blueberry sauce: put the blueberries, sugar and water in a pan over a gentle heat and stir to dissolve the sugar. Increase the heat and bring to a boil. Reduce the heat and simmer for about 5 minutes until the blueberries are soft -- mash them with a wooden spoon to help them on their way. Mix the cornflour with a tablespoon of cold water, then stir this into the blueberries. Cook until the compote thickens and remove it from the heat. Sieve it into a bowl, leave it to cool and then chill overnight.
4. To serve: stir the amaretto into the thick cream and scatter it with the almonds. Take the pudding and compote out of the fridge and dip the ring mould in hot water for a few seconds. Tip the pudding out of it on to a serving plate, and accompany it with the blueberry sauce and amaretto cream.
Title: Sweet Azuki Bean Soup With Mochi
Ingredients:
- 1 azuki beans
- 6 water
- 1/2 - 1 salt
- 2 vanilla extract
- 1 glutinous-rice flour
- 3/4 water
- 2 granulated sugar
Instructions:
1. Soak azuki beans overnight.
2. Boil azuki beans in large pot for 5 minutes. Drain and rinse and put back in pot.
3. Add the 6 cups of water and the salt to azuki beans and bring to a boil. Boil for 2 hours or until beans are soft, occasionally skimming the scum on the top. (This scum can make it bitter so try to remove as much as possible.
4. While the beans are cooking, prepare the mochi.
5. Put the glutinous rice flour and granulated sugar in a bowl, add water slowly to flour and knead it. Add water until the dough is soft, but still holds its shape.
6. Form the dough into ping pong sized balls.
7. Boil water in another pot and put dough balls into the boiling water and reduce to gentle boil. Mochi is done when it floats to the top. Set aside the mochi until the soup is ready.
8. After the beans are soft, add the vanilla and crystallised sugar according to your taste. Cook for another 15 minutes or until the sugar is dissolved, and the beans are flavoured.
9. Put the mochi in a bowl and cover with the bean soup.
Title: Holiday Snowball Cookies
Ingredients:
- 1 1/2 butter
- 3/4 powdered sugar
- 1 vanilla extract
- 1/2 salt
- 3 all-purpose flour
- 1 2/3 powdered sugar
- 1/2
Instructions:
1. PREHEAT oven to 375°F.
2. BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
3. BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.
Title: Filhos (Portuguese Donuts)
Ingredients:
- 1 milk
- 1 flour
- 4 eggs
- 1 butter
- 1 salt
- sugar
Instructions:
1. Bring milk, butter and salt to boil. Remove from stove.
2. Add flour and mix well.
3. Add eggs, 1 at a time, beating well.
4. Drop by teaspoonful into hot oil.
5. Fry until brown. They will turn by themselves and pop open (no oil will enter them).
6. Shake in a bag with sugar to coat.
Title: Cindy's Pumpkin Pie Dessert Squares
Ingredients:
- 1 butter
- 1/2 egg
- 1 milk
- 1 eggs
- 2/3 sugar
- 2 cinnamon
- 1 butter
- 1/4
- 1
- 1/4
Instructions:
1. Grease bottom only of a 9 X 13 pan. Combine cake mix (reserving 1 cup) butter and egg. Press into pan to make a crust.
2. Prepare fillling by combining pumpkin pie mix, milk and the 2 remaining eggs. Beat with a mixer until smooth. Pour over crust.
3. For topping: combine reserved cake mix, sugar, cinnamon and butter. Cut in butter with pie crust cutter or 2 forks to make a crumbly mixture. Sprinkle over filling.
4. Bake at 350 degrees for 45 to 50 minutes until firm.
5. Cool, then refrigerate to chill.
6. Cut into squares and serve with whip cream.
Title: Butter Icing for Cookies
Ingredients:
- 2 confectioners' sugar
- 2 1/2 butter
- 4 vanilla extract
- 1
Instructions:
1. In a saucepan, over medium heat, heat cream and butter until butter is melted.
2. Stir in the vanilla and confectioners' sugar.
3. Remove from heat, and beat with an electric mixer until thick and smooth.
Title: Toffee Brownie Bark
Ingredients:
- 2 sugar
- 2/3 canola oil
- 2 vanilla
- 1/4 salt
- 1/4 baking powder
- 1/4 flour
- 1/4 chocolate chips
- 1
- 1/2
Instructions:
1. Line a cookie sheet with a silphat mat or parchment paper.
2. In a bowl whisk the egg whites until foamy.
3. Add in sugar and then cocoa powder, oil and vanilla until smooth.
4. Add in salt, baking powder and powdered milk.
5. Add the flour and stir until smooth.
6. Add in 1/2 C chocolate chips.
7. Pour batter onto lined cookie sheet and spread as thinly as possible with back of spoon.
8. Sprinkle with a few more chocolate chips to fill in the holes and then sprinkle with toffee bits.
9. Bake in a 325 oven for 20 minutes.
10. Remove from oven and use a pizza cutter to cut into "shrad" shaped pieces.
11. Return to oven for 5 more minutes.
12. Remove form oven and cool. Break into pieces.
13. If any of the pieces are too thick and chewy you can return them to the oven at 250 degrees for 20 more minutes and then re-cool.
Title: Easiest Coconut Cake You'll Ever Make
Ingredients:
- 1 self raising flour
- 1 sugar
- 3/4 salt
- 1 milk
- 1
Instructions:
1. Mix the dry ingredients.
2. Add the milk and mix.
3. Into a cake tin and bake at 180 degrees C for 35 minutes.
Title: Pineapple Curd
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 1/8 salt
- 1 fresh lemon juice
- 2 eggs
- 3 butter
- 2
Instructions:
1. Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.
2. Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.
3. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.
4. Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).
Title: Four Day Coconut Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 white sugar
- 1 1/3 flaked coconut
- 1 1/2 sour cream
- 6 1/2
- 2
Instructions:
1. In a large mixer bowl combine the sour cream sugar and coconut.
2. Transfer to a tightly covered container and place in fridge.
3. I use a flat square so that I can divide evenly later.
4. Refrigerate 24 hours.
5. Bake your cake mix according to package directions.
6. Bake in two 9 inch size pans.
7. Cool the cake when done, remove from pans to cooling rack.
8. Then chill layers completely in fridge.
9. Split each layer, so now you have four layers.
10. Divide filling into five parts.
11. Do this by scoring the top evenly with a knife while still in your container.
12. Place each portion of filling between each layer.
13. The fifth portion frost top and sides of cake.
14. Store tightly covered in fridge for 2 to 3 days before serving.
15. Cut and serve.
Title: Caramel Dip in the Crock Pot
Ingredients:
- 1 sweetened condensed milk
- 1/2 butter
- 1 light brown sugar
- 1/2 light corn syrup
- 1 vanilla
- 1/4 peanut butter
Instructions:
1. Mix all ingredients together in a sauce pan, and bring to a boil.
2. Once it is at a boil, pour it into a crock pot set on low.
Title: Honeydew and Sago Cream
Ingredients:
- 30 sago
- 200 coconut milk
- 50 sugar
- 1/2 salt
- 300 water
- 200 honeydew melon
Instructions:
1. Boil coconut milk, sugar and salt gently. Remove from heat and leave to cool. Chill the mixture when it is cool.
2. Boil water and sago. Stirring constantly, cook until the sago becomes transparent.
3. Put the sago in a strainer and rinse it under running water.
4. Spoon the sago into the coconut milk mixture. Put back to chill in the refrigerator.
5. Add in the diced honeydew just before serving.
Title: Pineapple Upside Down Donut
Ingredients:
- 1 all-purpose flour
- 1/3 white sugar
- 1 baking powder
- 1/4 nutmeg
- 1/2 salt
- 1/2 buttermilk
- 1 butter
- 1 egg
- 1/3 - 1/2 fresh pineapple
- 1/4 brown sugar
- 2 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour, white sugar, baking powder, nutmeg and salt in a large bowl.
3. Add buttermilk, (I used milk with ½ tablespoons lemon juice, let it sit for 5 minutes), egg, and melted butter. Beat until just combined. Set aside.
4. Spray the pan with oil and then lay pineapple chunks in bottom of donut mold to cover the bottom of each donut.
5. In a small frying pan, melt butter and add ¼ c brown sugar, let it caramelize and then pour evenly on top of pineapple.
6. Pour batter on top and bake for 20 minutes, or until tops of donuts are set.
7. Place a plate on top and then flip the plate and pan at the same time to release the donuts right side up on the plate! Enjoy these DELICIOUS treats!
Title: No Bake Peanut Butter Bars
Ingredients:
- 1 sugar
- 1 light corn syrup
- 1 1/2 creamy peanut butter
- 6
- 2
- 1
Instructions:
1. Bring the sugar and corn sryup to a boil in a dutch oven over medium heat.
2. Cook for 2-3 minutes, stirring continuously until sugar is dissolved.
3. Remove from heat and stir in peanut butter until combined.
4. Add cereal and mix well.
5. Press mixture into an ungreased 13" X 9" pan using a metal spatula.
6. In a microwave-safe bowl, melt the chocolate and butterscotch chips - stir until smooth.
7. Spread over cereal mixture and refrigerate until set.
8. Cut into bars.
Title: Candy Cereal Peanut Treats
Ingredients:
- 1/2 butter
- 2/3 brown sugar
- 2 vanilla
- 1 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 baking soda
- 1/4 mini marshmallows
- 3 corn syrup
- 2/3 butter
- 1/4 vanilla
- 1 salted peanuts
- 2
- 1
Instructions:
1. Set oven to 350 degrees.
2. Butter a 13" x 9" baking pan.
3. In a mixing bowl, cream butter and brown sugar, until light and fluffy.
4. Beat in egg yolks and vanilla.
5. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture, until mixture resembles coarse crumbs (do not overmix).
6. Press mixture into bottom of prepared baking dish (don't pack down too hard) Bake for 12-14 minutes, or until golden brown.
7. Remove from oven, and immediately sprinkle with marshmallows; bake for 2-3 minutes longer, or until marshmallows are puffed.
8. Cool on wire rack.
9. For topping: In a saucepan, combine the cornsyrup, butter and peanut butter chips; cook, and stir over medium heat until chips are melted and the mixture is smooth.
10. Remove from heat; stir in the vanilla, cereal, nuts and M&M's.
11. Spread over the baked crust.
12. Cool before cutting.
Title: Black Tie Mousse Cake 2
Ingredients:
- 1 water
- 1 1/4 eggs
- 3 unflavored gelatin
- 1/2 cold water
- 1 boiling water
- 1 cream cheese
- 2 heavy cream
- 4 sugar
- 3/4 flour
- 1/2 unflavored gelatin
- 3 heavy cream
- 1/4 vanilla
- 3 heavy cream
- 1 butter
- 1 3/4
- 1
- 1 1/2
- 2
- 18
Instructions:
1. Cake.
2. Bake according to package directions using 2 round cake pans.
3. When cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.
4. Second Layer: Dark Cream Cheese Mousse.
5. Melt chocolate and cream cheese together.
6. Let cool.
7. Soften gelatin with cold water for one minute then add boiling water.
8. Stir until dissolved and clear.
9. Let this cool while you start whipping the heavy cream and sugar.
10. Continue to whip until stiff peaks form.
11. Add 1/4 of the cream to the chocolate mixture and mix thoroughly.
12. Fold this into the remaining cream.
13. Once you have completed, spread onto cake and refrigerate.
14. Third Layer:Italian Custard Mousse.
15. Beat egg yolks until pale.
16. Add sugar, flour and gelatin, beating until mixed.
17. Bring cream and vanilla to a boil.
18. Add a small amount of cream to egg mixture while stirring.
19. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan.
20. Continue to cook until custard begins to thicken.
21. Cool slightly and pour on top of chocolate mousse.
22. Freeze while getting the icing ready.
23. Fourth Layer:Dark Chocolate Ganache.
24. Bring butter and cream to a boil.
25. Pour over chocolate and let sit for 5 minutes.
26. Stir until smooth.
27. Let cool to slightly warmer than room temperature until it starts to thicken.
28. Remove cake from freezer and remove the collar.
29. Pour some of the ganache over top of cake and spread it evenly across top and sides.
30. While the ganache is still wet, cover sides of cake with chocolate chips.
31. Refrigerate.
32. Let remaining ganache cool and pipe through decorating bag onto cake.
Title: Crunchy Cookies
Ingredients:
- 112 butter
- 20 sugar
- 1 flour
- 112 oatmeal
- 92 salt
- 10
- 1
Instructions:
1. Preheat the oven to 190°C/375°F.
2. Cream butter and sugar in a big bowl. Add the egg yolk. Sift in flour and salt and stir to combine. Add cereal or nuts and oatmeal. Blend well.
3. Using your hands (flour them if the dough is too sticky) take lumps of dough and form them into small balls. Put on a paper-lined baking sheet and flatten slightly.
4. Bake for 15-20 minutes until golden brown.
Title: Egyptian Strawberry Dessert
Ingredients:
- 2 raspberries
- 3 caster sugar
- 2 strawberries
- 4
- 8
Instructions:
1. For the best flavor, serve the berries at room temperature.
2. Place the raspberries and sugar in a saucepan and cook over low heat, stirring occasionally until simmering.
3. Cook gently for 5 minutes, then leave to cool.
4. Section the peaches.
5. Blend the peaches and raspberries into a pure'e.
6. Rub the pure'e through a fine nylon sieve to remove the seeds.
7. Fold the strawberries into the sauce, then spoon into 4 stemmed glasses. Serve with plain finger biscuits.
8. NOTE: Crumbling the bisquits into the glass is also delicious!
Title: Va. Peach Cobbler
Ingredients:
- 8 white sugar
- 1/4 brown sugar
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1/8 fresh lemon juice
- 1 cornstarch
- 2 all-purpose flour
- 1 white sugar
- 1/4 brown sugar
- 1/4 baking powder
- 1 salt
- 1/2 unsalted butter
- 6 white sugar
- 3 ground cinnamon
- 1
Instructions:
1. Preheat oven to 425*F.
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
5. My Note: You should note however the amount of baking powder - this is a very "cake-like" cobbler. Also, the amount of cinammon-sugar on the top makes it very hard to tell when it is "golden brown". "very thin" slices of peach also lead to a less chunky peachy cobbler than I really like, so you may want to make your slices reasonably substantial if you want good sized chunks of peach.
6. I would include details on peeling the peaches for newbies. Place the peaches in boiling water for about 60 seconds, remove and plunge into cold water. The skins should slip right off. if you use salted butter cut back on the amount of salt that the recipe calls for by half otherwise the recipe will be really salty. Second, instead of baking it for thirty minutes cut that time in half otherwise it will be over done. Third, instead of 6 tablespoons of butter add 8 tablespoons.
7. A suggestions to improve it though. First, I used fresh peaches from my son's Georgia peach tree - some of them were quite under-ripe - and the recipe still came out very sweet. I will definitely make this again, but I will use a bit less sugar in the fruit and in the topping. Second, while the topping is super tasty (if a bit sweet), there's not enough of it! It doesn't need to be doubled but maybe 50% more topping would be great.
8. I tried boiling the peaches to peel them, as suggested, but that didn't quite work out. Instead, I just peeled them with a knife, which worked out just fine and wasn't a hassle at all. When choosing peaches, be sure that they do not have any green on the skin -- this means the fruit hadn't developed before being picked, and it won't get any sweeter afterwards. The crust is unbelievable. When you pour in the boiling hot water, it immediately puffs up into a thick dough. This bakes into a thick, crumb-cake-like topping. The sugar amounts can be adjusted as desired. I found it to be just right. It is incredible with a scoop of vanilla or butter pecan ice cream (or both). My "southern" gentleman companion, who has had his share of peach cobblers, really enjoyed it!