lumicero/recipes-ing2inst huggingface dataset:
Title: Oreo Cookie Dessert
Ingredients:
- 1 instant chocolate pudding mix
- 2 milk
- 4 Cool Whip
- 8
Instructions:
1. Place oreo cookies in a 9X13 pan and crush them (I like to use my potato masher) and then spread evenly. You can save some to sprinkle on top at the end.
2. Beat 2 boxes of chocolate pudding with 4 cups of milk until it thickens.
3. Spread over cookies.
4. Spread Cool Whip on top.
5. Sprinkle remaining crushed oreo on top (if you choose to).
6. Refrigerate until set.
Title: Sweet Potato Creme Brulee
Ingredients:
- 2 sweet potatoes
- 1/4 brown sugar
- 1 fresh lemon juice
- 1 sugar
- 1 vanilla extract
- 8 brown sugar
- 1 pecans
- 1/3
Instructions:
1. Combine mashed sweet potatoes, 1/4 cup brown sugar, and lemon juice; spoon potato mixture into a buttered 10-inch quiche dish to form a 1/4-inch-thick layer.
2. Stir together cream, 1 cup sugar, egg yolks, and vanilla in medium saucepan. Cook over low heat, stirring constantly, about 5 minutes or until hot. Pour over sweet potato mixture in prepared dish. Place dish in a shallow baking pan. Add hot water to pan to a depth of 1 inch.
3. Bake at 325° for 1 hour or until knife inserted in center comes out almost clean. Remove from water. Cool on a wire rack. Cover and refrigerate at least 8 hours.
4. Sprinkle custard with 1/3 cup brown sugar; place custard on jellyroll pan. Broil 5 1/2 inches from heat about 2 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden before serving. Garnish, if desired.
Title: Easy and Quick Black Forest Pudding
Ingredients:
- 1 instant chocolate pudding mix
- 300 milk
- 1 cherry pie filling
- 1 fresh cherries
- chocolate
Instructions:
1. Divide the cherry pie filling amongst four glasses.
2. Make the chocolate pudding according to instructions, using the milk.
3. Divide it amongst the four glasses.
4. Top with swirled whipped cream.
5. Toppings:
6. flaked chocolate and/or fresh cherries.
Title: Brandy Ring Twists (Konjakskransar)
Ingredients:
- 1/2 butter
- 2/3 sugar
- 2 1/2 flour
- 4 brandy
Instructions:
1. Preheat oven to 350 degree oven.
2. Butter cookie sheets.
3. With mixer, cream butter well in mixng bowl.
4. Slowly adding sugar.
5. Beat until light and fluffy.
6. Add brandy a tablespoon at a time. Beat after each tablespoon of brandy.
7. Slowly add the flour in and mix well. Making sure the flour is thourghly mixed.
8. On a lightly floured surface, roll dough out to 1/4 inch thickness.
9. Cut into thin 5 - inch strips.
10. TO ASSEMBLE:.
11. Take two strips of dough and twist together to form rope. Take both ends of rope and pinch together to for a ring. Do this with remaining dough. put on cookie sheets.
12. Bake until golden, about 10 minutes.
Title: Banana-Apple Turon
Ingredients:
- 18 baking apples
- 3 lemon juice
- 4 1/2 sugar
- 1 cornstarch
- 2 ground cinnamon
- 1/4 ground nutmeg
- 1 salt
- 10 water
- 15 bananas
- 1/2 brown sugar
- 60 cornstarch
- water
Instructions:
1. Apple pie filling:
2. In a large bowl, toss apples with lemon juice; set aside.
3. In a Dutch oven over medium heat, combine sugar, cornstarch, cinnamon, nutmeg and salt. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6 to 8 minutes.
4. Cool for 30 minutes.
5. Ladle into freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze;
6. Turon:
7. Roll a strip of banana, a tbsp on apple pie filling and half teaspoon of brown sugar in a spring roll wrapper.
8. Seal roll with a mixture of cornstarch and water.
9. Deep-fry until golden brown.
Title: Amaretto Florentine Cookies
Ingredients:
- 2/3 butter
- 2 quick oats
- 1 sugar
- 2/3 all-purpose flour
- 1/2 corn syrup
- 1/4 Amaretto
- 1/4 salt
- 1/2 butter
- 3 Amaretto
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 375°F Foil-line cookie sheets.
2. In medium saucepan, melt butter. Remove from heat. Stir in quick oats, sugar, flour, almonds, corn syrup, ¼ Celsius Amaretto and salt. Drop by rounded teaspoonfuls 3 inches apart onto prepared cookie sheets; spread each to make thin. Bake 8-11 minutes, until golden. Cool completely on cookie sheets. Peel off foil. Spread filling on flat side of ½ the cookies. Top with remaining cookies. Makes 2-1/2 dozen.
3. Filling.
4. In medium heavy gauge saucepan over low heat, melt butter with ¼ Celsius Amaretto di Amore. Remove from heat. Stir in chocolate chips. Cool to room temperature.
Title: Ryan's Triple P Rum Cake - Easy
Ingredients:
- 1 vanilla pudding mix
- 1 eggs
- 4 rum
- 1/2 butter
- 1/2 pecans
- 1/2 pumpkin pie filling
- 1 french vanilla cool whip
- 1 crushed pineapple
- 16 coconut cream pudding mix
- 8
- 3 1/2
- 1 1/3
Instructions:
1. In a large bowl mix, pecan cake mix, box of vanilla pudding, 4 eggs, 1/2 cup veg oil, 1 stick butter, 1 can pumpkin filling 1/2 cup rum.
2. Once mixed preheat oven to 325°F.
3. Take bunt cake pan spray with butter, put wax paper on the bottom, once paper is settled put enough pecans on top to cover the paper.
4. Once covered pour stuff you mixed into the pan.
5. Bake at 325°F for 55-65 minutes. Use the toothpick test to check it make sure its solid.
6. Mix all 4 items for the topping in a bowl and put back into fridge with plastic wrap covering it.
7. **The topping is best used not on the cake but on the side.**.
Title: Jif Peanut Butter and Jelly Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 shortening
- 1 peanut butter
- 2 eggs
- 1/4 milk
- 2 vanilla extract
- 3 1/2 all-purpose flour
- 2 baking soda
- 1 salt
- 3/4
Instructions:
1. Heat oven to 375.
2. Beat together white/brown sugar, shortening and peanut butter until well blended.
3. Add eggs, milk and vanilla, and beat well.
4. Stir together flour, baking soda and salt; add and stir well into peanut butter mixture.
5. Shape into one inch balls; roll in sugar and place on ungreased cookie sheets.
6. Bake 10-12 minutes. Cool about 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon or small spoon. Fill each depression with about 1/2 teaspoon jelly.
7. Cool completely.
Title: Jiffy Pineapple Cake
Ingredients:
- 8 Cool Whip
- 9 water
- 1/2 egg
- 1 cream cheese
- 1 vanilla instant pudding mix
- 1 milk
- 2 crushed pineapple
- 1
Instructions:
1. Preheat oven to 350.
2. Spray 13x9 inch pan non-stick spray.
3. In medium bowl, combine Cake mix, water and egg.
4. Pour mix into 13x9 pan and bake for 15-18 minutes(cake is supposed to be thin so don't panic!).
5. Cook cake in pan.
6. In medium bowl beat softened cream cheese.
7. Add pudding mix and milk to cream cheese.
8. Beat until well mixed and thick.
9. Spread cream cheese mixture evenly over cooled cake.
10. Spread drained pineapple over cream cheese mixture
11. Spread cool whip over pineapple layer.
12. Refrigerate and serve!
Title: Chocolate Cheesecake Flan
Ingredients:
- 1 1/2 sugar
- 4 evaporated milk
- 1 cream cheese
- 1 eggs
- 4
Instructions:
1. Preheat oven to 350 degrees (175 celsius).
2. Place one cup of the sugar in a small heavy duty saucepan and cook on medium heat until the sugar is a deep golden brown, stirring constantly to make a caramel sauce; pour into a 9 inch round pan.
3. Microwave chocolate squares on high for 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute; cool.
4. Place milk and cream cheese in a blender and blend until smooth.
5. Add remaining 1/2 cup sugar, eggs and melted chocolate to the mix in the blender and blend well.
6. Pour over caramel sauce in the pan.
7. Bake flan in water bath. (Create water bath by setting the round pan of flan into a larger pan and adding water around the smaller pan to half way up the side of the flan pan.).
8. Bake 1 hour or until a knife inserted 1 inch from the edge comes out clean; remove from oven.
9. Place round pan on a wire rack to cool completely.
10. Chill for 4 hours or overnight.
11. To unmold, run a metal knife around the edge of the flan and invert onto a plate; shake slightly to loosen.
12. Gently twist to remove pan.
13. Caramel sauce will drizzle down the sides.
14. Add chocolate garnish if desired.
Title: --------------
Ingredients:
- 1 1/4 baking powder
- 1 1/4 salt
- 1/4 milk
- 1/2 butter
- 1/4 sugar
- 3/4 egg
- 1 vanilla
- 1/2 brown sugar
- 1/2 butter
- 1/4 walnuts
- 1/3 crushed pineapple
Instructions:
1. Mix together dry ingredients. Add milk, butter, sugar, egg,.
2. and vanilla. Combine butter and brown sugar. In one oiled,.
3. 9 by 2 inch cake pan, spread brown sugar and butter mixture.
4. Place fruit over butter/brown sugar mixture. Place walnuts.
5. in between fruit. Pour and spread batter over fruit. Bake.
6. at 350 degrees for 30 minutes or until done. Place a foil.
7. lined cookie sheet underneath cake pan to catch any.
8. drippings as this cake bubbles on the side. Remove cake.
9. from oven when cooking is complete. Wait one minute then.
10. place a flat plate over the cake pan. Holding together.
11. both pan and plate turn both upside down. Gently thump pan.
12. to release cake contents onto the plate. Refrigerate.
13. unused cake. Makes 6-8 servings.
Title: Better Than Sex Aka Texas Dessert
Ingredients:
- 1 flour
- 1 pecans
- 1/2 oleo
- 1 butter
- 1 cream cheese
- 1 Cool Whip
- 1 powdered sugar
- 1 3/4 Jello Instant Vanilla Pudding Mix
- 1 milk
- 1 3/4 instant chocolate pudding mix
- 4 milk
- Cool Whip
- chocolate bar
Instructions:
1. Mix together in processor the flour, chopped pecans and butter.
2. Spread into 9x13 pan and bake 15 minutes at 350º.
3. Let cool completely.
4. In medium bowl mix together cream cheese, powdered suar and cool whip.
5. Mix well; spread over cool crust.
6. Prepare Vanilla Pudding using only 1-3/4 cup milk.
7. Spread over cream cheese layer.
8. Prepare Chocolate Pudding using only 1-3/4 cup milk.
9. Spread over Vanilla Pudding layer.
10. Top with remaining cool whip.
11. Grate Hersheys Chocolate Bar over the top (I like to mix the Dark Chocolate& Milk Chocolate).
12. Sprinkle with Chopped Pecans if desired.
13. Cover.
14. Chill overnight.
Title: Honey Joys
Ingredients:
- 4 butter
- 90 sugar
- 1/3 honey
- 1
Instructions:
1. Preheat oven- moderate temp- 180 degrees C (350 F).
2. Melt butter, sugar and honey together in a span over low heat, stirring occasionally.
3. Put cornflakes in a large bowl.
4. Pour the warm honey mixture over the cornflakes and mix well BUT gently.
5. Spoon mixture into patty pans.
6. Place in oven for 10 minutes.
7. Cool and store in air tight container.
Title: Banana Salad
Ingredients:
- 2/3 sugar
- 2 1/2 cornstarch
- 1/2 salt
- 1 flour
- 3 skim milk
- 3 butter
- 1 vanilla
- 1/2 graham cracker
- 1 peanuts
- 3/4 bananas
- 3
Instructions:
1. In a sauce pan, mix together sugar, cornstarch, salt and flour.
2. Gradually stir in milk over medium heat and bring to a boil - let boil for 1 minute.
3. Beat egg yolks and blend approx 1 cup of hot mixture with eggs, then blend egg mixture with the rest of the hot mixture.
4. Bring to a boil and boil for 1 more minute, stirring constantly.
5. Remove from heat and bend in butter and vanilla.
6. Let cool.
7. Serve by layering graham crackers, peanuts, banana slices and saucepan dressing in a dish. Can be served warm or cold.
Title: My Ultimate Triple Chocolate Brownies
Ingredients:
- 4 baking chocolate
- 1 butter
- 1/4 sugar
- 2 1/2 eggs
- 1/2 vanilla extract
- 4 flour
- 2 salt
- 1 3/4
- 1/2
Instructions:
1. Preheat oven to 300F; spray a 13x9 pan with baking spray.
2. Melt baking chocolate and butter in a microwave safe bowl.
3. Add sugar, cocoa and dark chocolate chips and mix until blended.
4. Let mixture cool for about 15 minutes, and then add eggs, beating one in at a time. Add vanilla and salt at this time.
5. Add flour and mix until blended.
6. Pour and spread evenly in the prepared pan.
7. Bake for 45-55 minutes, or when a knife comes clean when inserted in the middle.
Title: The Ultimate Candy Cookies Recipe
Ingredients:
- 1 butter
- 1/2 margarine
- 1 1/2 granulated sugar
- 2 brown sugar
- 1 eggs
- 2 1/2 milk
- 2 1/2 vanilla extract
- 3/4 all-purpose flour
- 1 salt
- 1 baking powder
- 2 baking soda
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars, eggs, vanilla, and milk.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the m& m candies.
6. Place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
Title: Rugelah
Ingredients:
- 7 butter
- 8 cream cheese
- 1/4 sugar
- 1 vanilla
- 2 flour
- 1 egg
- 1 sugar
- raisins
- chocolate
- walnuts
Instructions:
1. In a mixing bowl, cream 7 oz. of butter and 8 oz. cream cheese together. add 1/4 cup sugar and 1 teaspoons vanilla, and mix until smooth. Add 2 cups of flour and mix lightly. Refrigerate dough for an hour or more. Then divide the chilled dough into 4 balls.
2. On a floured surface, using a floured rolling pin, foll one ball of dough into a circle until about 1/8 inches thick.
3. Whatever filling you use, spread it from center of the circle. My favorite is Apricot Walnut (1 cup of apricot jam and 1/2 cup finely chopped walnuts). A household favorite is Chocolate which is made by sprinkling grated chocolate and sugar. Another idea is Raspberry Raisin (1 cup of raspberry jam and 1/2 cup raisins).
4. Cut the pastry into pie shaped wedges. a pizza cutter makes it easier to cut the dough, but a knife can be used too. For bite-sized and nice looking cookies the thick end of the wedge should be about 1 to 1 1/2 inches wide. If you use too much filling, it will fall out and result in messy looking cookies.
5. Start at the wide edge of the wedge and roll the dough up to the point.
6. Line a cookie sheet with parchment paper. Place each pastry, seam side down, on the paper. If you don't want to use parchment, you can spray a cookie sheet with non-stick cooking spray. If you want to freeze the cookies and bake them later, put the cookies on the parchment paper into the freezer.
7. Brush each pastry with the egg and sugar.
8. Bake at 350F for 20-25 mins or until golden.
Title: Plum & Raspberry Tart
Ingredients:
- 4 plums
- 1 vanilla extract
- 1 cinnamon
- 250 honey
- 120 maple syrup
- 45 raspberries
- 3 eggs
- 100 coconut oil
- 100 rolled oats
- 120 coconut oil
- 50 honey
- 1 maple syrup
- 1 vanilla extract
- 1 egg
Instructions:
1. Preheat the oven to 160C/320°F.
2. Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
3. Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring.
4. Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 minutes.
5. Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil) in a blender.
6. Remove the base(s) from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
7. Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.
Title: Semolina Cake With Orange Confites
Ingredients:
- 4 1/4 milk
- 5 1/4 sugar
- 1 vanilla bean
- 1/2 salt
- 1 orange, zest of
- 3 1/2 butter
- 1/2 farina
- 3 eggs
- 2 butter
- 2 oranges
- sugar
- water
Instructions:
1. For the cake:
2. Generously butter a mold or bundt pan (I use a 9" non-stick bundt pan).
3. Pour the milk into a heavy saucepan over medium heat and add the sugar, the vanilla bean, the salt and the grated orange zest.
4. Add the butter and stirring occasionally bring just to the boil.
5. Remove from the heat, add the farina all at once and whisking, replace over low heat and whisk gently until it begins to thicken.
6. When thickened, remove the vanilla bean (you can wash it off and put in a sugar bowl) and add the three eggs.
7. Continue whisking over low heat until the eggs are combined, the mixture is smooth and comes to the gentlest of simmers.
8. Pour into the prepared mold and allow to cool slightly before covering with plastic wrap placing in fridge.
9. Chill for at least four hours (or overnight).
10. Unmold onto serving plate and garnish with candied orange segments and candy orange rind.
11. Note: If cake seems reluctant to leave mold, loosen sides with a thin knife and/or dip bottom of mold into hot water.
12. For the Candied Orange:
13. First, the rind:
14. Using a vegetable peeler, remove rind (try to get no white pith) in long strips.
15. Place rind on cutting board and slice into the thinnest julienne you can.
16. Place in a small heavy saucepan, cover with water, bring to a boil and drain off the water.
17. Now, add a cup of sugar and about 2/3 of a cup of water to the rind and place over med low heat and allow to simmer (not boil) until the syrup is reduced by 3/4's (about 45 minutes).
18. Leave the peel in the syrup until it is quite cool, then drain the rind (and reserve the orange syrup for another use).
19. Spread the rind out on parchment paper, toss with sugar, and allow to dry.
20. Store in an air-tight container in a cool dry place or freeze if you want to keep it longer than a few days.
21. Now the orange sections:
22. While the rind is simmering, place the two stripped oranges on a cutting board and cut off the top and bottom of each, removing all white pith.
23. Stand each orange on end and using a sawing motion, slice down the sides of the orange, removing all the pith.
24. Now, with your knife, slice in and out of the memberanes so that you will have nice, membrane free segments of orange.
25. Place these in a small saucepan.
26. Add any juice you can squeeze form the membrane or that has accumulated on your board.
27. Add about 3/4 of a cup of sugar and enpoough water so tht the oranges are just covered with liquid.
28. Now proceed as for the rind, cooking the segments at a gentle simmer until the syrup has reduced by 3/4's.
29. Allow to cool, drain the segments, spread them on paper and toss with sugar.
30. Store as for rind.
Title: I-Want-Somemore-Of-It Frosting
Ingredients:
- 1 milk
- 4 flour
- 1 sugar
- 1 vanilla
- 1
Instructions:
1. Pour milk in a small saucepan, add flour.
2. Cook over medium heat and whisk constantly until a thick paste.
3. Let cool.
4. Cream together sugar and Crisco.
5. Add paste.
6. Beat until creamy and then add vanilla.
Title: Light Lemon Cake
Ingredients:
- 18 1/4 lemon pudding mix
- 1 water
- 1 3/4 milk
- 3 vanilla pudding mix
- 3/4
- 1/2
- 1
- 8
Instructions:
1. In a mixing bowl, combine cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 13x9x2"-inch baking pan coated with nonstick cooking spray. Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool.
2. In a mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.
Title: One Bowl Bundt Cake 1991
Ingredients:
- 1 butter
- 3 eggs
- 2 vanilla
- 1 granulated sugar
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 cinnamon
- 1 all-purpose flour
- 3 sour cream
- 2
Instructions:
1. Preheat oven 350 Degrees.
2. Beat butter and eggs until fluffy.
3. Add vanilla and sugar.
4. Again beat well.
5. Beat in sour cream.
6. Blend in well.
7. Sprinkle the soda, and powder, over, then add in the flour.
8. Mix well.
9. Fold in the crushed coarsely chocolate wafers Fold in the cinnamon.
10. Pour into a greased tube pan.
11. Bake 50 minutes, at 350 degrees.
Title: Chocolate Chip Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 eggs
- 4 water
- 1/2 chocolate chips
- 1/2
- 1
Instructions:
1. Mix together cake mix, pudding, sour cream, eggs, oil and water until thoroughly blended.
2. Stir in chocolate chips.
3. Spoon into a bundt cake pan and bake at 350 degrees for 1 hour.
4. Cool before removing from the pan.
5. Sprinkle top of cake with powdered sugar.
Title: Another Lemon Pie
Ingredients:
- 1/3 water
- 1/2 plain fat-free yogurt
- 1 instant lemon pudding
- 1 fat-free cool whip
- 8 fat-free graham cracker crust
- 8
Instructions:
1. In a large bowl dissolve lemon Jell-O in 1/2 cup of boiling water, stirring for about 2 minutes, until fully dissolved.
2. Hand whisk yogurt into the Jell-O until well blended; add lemon pudding quickly; whisk to blend.
3. Fold in half of the Cool Whip topping; pour into the pie shell.
4. Chill 30 minutes.
5. Top with remaining Cool Whip topping and enjoy.
Title: Champagne Sorbet
Ingredients:
- 1 sugar
- 1/4
Instructions:
1. In a metal bowl, combine the champagne or sparking wine with sugar, stirring well.
2. Cover tightly with film or foil and freeze.
3. Whisk every 30 minutes, until mixture becomes firm and granular, around 4 hours.
4. Once mixture is granular, process in a blender or food processor to break up the icy chunks and to create a lighter texture.
5. Refreeze, tightly covered with foil or film in a bowl, until ready to serve.
6. Spoon into Champagne flutes or wine glasses.
Title: Thick Crust Blueberry Cobbler
Ingredients:
- 8 blueberries
- 2 lemon juice
- 3 3/4 sugar
- 9 butter
- 3 all-purpose flour
- 3 baking powder
- 1 1/2 milk
- 3/4 salt
- 1 1/2 cornstarch
- 1/2 ground cinnamon
- 3/4 water
- 1 shortening
Instructions:
1. Preheat oven to 350 Lightly grease with shortening 13 x 9 inch baking dish. Pour blueberries in then sprinkle with the lemon juice.
2. In large mixing bowl add 2 1/4 cup sugar. Add softened butter. Using mixer (preferably a stand mixer but handheld will do) cream butter and sugar until smooth.
3. In a different mixing bowl whisk together flour and baking powder until well blended.
4. Alternating between the flour mixture and milk starting with flour and ending with flour slowly add to the creamed butter and mix until mixed completely. Pour over berries making sure to spread to the edges of the pan.
5. In a small bowl mix together remaining sugar, cornstarch , salt and cinnamon and sprinkle over batter. Pour boiling water over entire pan.
6. Place dish on a foil lined baking sheet and place in oven. (I over estimated baking time because it varies every time I make it and different ovens always vary.) Bake for 1 hour then check to see if it's done by using a toothpick in the middle of the pan. Most likely it will not be done. Bake in 15 minute increments checking to see if it's done by using toothpick. Cobbler will be done when the toothpick comes out with no batter on the toothpick. Don't worry too much about the color of the crust. It's mostly the cinnamon making it look dark (see picture). You should be able to tell the difference between cinnamon brown and burnt.
7. I serve mine with homemade whipped topping (see picture) and here's how I do that even though I don't list these ingredients in the main ingredient list -- It's better to use a stand mixer because of the time it takes to blend but a hand mixer will work. Place your bowl (if using a hand mixer use a deep mixing bowl) and beaters in the freezer for at least 30 minutes before making whipped cream. You need 2 cups heavy whipping cream (I used Promise Land or Organic Farms) 6 tablespoons sugar and 2 teaspoons of real vanilla extract. Mix on high until stiff peaks form (approx 6-7 minutes). Whipped cream will keep in refrigerator up to 2 days tightly covered. This recipe will make enough whipped cream for all 10 servings with a pretty good dollop of it.