lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry-Chocolate Torte
Ingredients:
- 6 eggs
- 3/4 sugar
- 1 all-purpose flour
- 1/3 sugar
- 3 eggs
- 2 vanilla
- 1 instant coffee granules
- 1 butter
- 2
- 1
Instructions:
1. TO MAKE CAKE:
2. Beat egg whites until frothy. Gradually add 1/4 cup sugar, beating until stiff peaks form, about 5 minutes. In a small mixing bowl, beat egg yolks and remaining sugar until thick, about 3 minutes. Fold into egg white mixture. Gradually fold in flour.
3. Line the bottoms of 3 ungreased 8-inch round cake pans with waxed paper. If you have only 1 pan, bake one cake at a time, keeping remaining batter in the refrigerator. Divide batter between the pans. Bake at 350F for 15 minutes or until golden. Loosen edges and turn out on wire racks. Remove waxd paper and let cool completely.
4. TO MAKE CHOCOLATE CREAM:
5. In a medium saucepan, whisk sugar, eggs, egg yolks, vanilla, coffee granules and chocolate; cook over low heat until thickened (do not boil) about 5 minutes, stirring constantly. Cool completely. Cream butter and gradually stir in chocolate mixture.
6. TO ASSEMBLE:
7. Split each cake into 2 horizontal layers; place one layer on a serving plate. Spread with 2/3 cup chocolate cream. Place another cake layer on top and spread with half of raspberry jam. Repeat layering with remaining ingredients ending with a layer of cake,. Cover and refrigerate 3 hours before serving. Garnish as desired.
Title: Chocolate Mousse - Dairy Free
Ingredients:
- 1/2 cocoa powder
- 3/4 cold water
- 5 eggs
- 5 sugar
- 1 1/2
Instructions:
1. Melt margarine in saucepan and add cocoa powder and water.
2. Blend and let cool slightly.
3. Beat egg yolks in a bowl.
4. Add chocolate mixture.
5. In a seperate bowl.
6. beat eggs whites until stiff, add sugar and beat again.
7. Fold 1/4 of the egg whites into chocolate mixture.
8. Add remaining egg whites a little at a time, blend gently.
9. Pour into 9 inch glass bowl and refrigerate for a minimum 1 hour.
Title: Maple Syrup Custard
Ingredients:
- 2 half-and-half
- 1/2 pure maple syrup
- 2 pure maple syrup
- 5 eggs
- 1 salt
- 2 dark rum
- walnut halves
Instructions:
1. Position the oven rack in the middle position; preheat oven to 325°; butter or spray six 4-ounce ramekins.
2. In a medium saucepan over med-low heat, warm the half-and-half and ½ cup of maple syrup just until steam begins to rise.
3. In a bowl, whisk the eggs until slightly thickened; add in the salt and rum.
4. Slowly pour the hot syrup mixture into the eggs, whisking constantly.
5. Set the ramekins in a large baking pan lined with a dish towel.
6. Set the pan on the oven rack and ladle the maple custard mixture into the ramekins.
7. Carefully add enough hot water to come halfway up the sides of the ramekins.
8. Bake 25-30 minutes, until barely set.
9. Carefully remove the pan from the oven and remove the ramekins from the water bath with a dish towel.
10. Refrigerate immediately, covering the ramekins with plastic wrap after slightly, at least 2 hours or even overnight.
11. Just before serving, garnish each custard with a dollop of whipped cream and walnut halves and drizzle with a teaspoon of the remaining maple syrup.
Title: Amaretto Creme
Ingredients:
- 1 mascarpone
- 11 low-fat yogurt
- 1/2 sugar
- 1 amaretti
- 17 Amaretto
- 7
- 4
Instructions:
1. Mix the mascarpone, yoghurt, sugar & lemon juice, using an electric mixer, until well combined.
2. Fold in the whipped cream.
3. Place the amaretti biscuits in a zip lock and bash or roll with a rolling pin until broken up.
4. Mix the broken up amaretti biscuits with the amaretto liqueur and fold into the cream mix.
5. Place in a large serving bowl, dust with cocoa and garnish with whole amaretti buiscuits.
6. Alternatively you can divide it into 8-10 single servings in a pretty glass (martini glas for example), dust it with cocoa and garnish with amaretti biscuits.
7. If you don't serve it immidiately, refridgerate.
Title: Barbecued Peach and Blueberry Streusel
Ingredients:
- 1 fresh blueberries
- 2 brown sugar
- 1/4 fresh lemon juice
- 2 ground cinnamon
- 1/2 pecan halves
- 1 all-purpose flour
- 1 brown sugar
- 1/3 fresh thyme
- 1/3 salt
- 1/8 unsalted butter
- 1/4
Instructions:
1. Preheat barbecue to medium heat. In a bowl, mix peach slices, blueberries, brown sugar, lemon juice and cinnamon. Sread the mixture in a 10-inch cast-iron pan or two stacked rectangular aluminum disposable pans.
2. Mix pecans in a large bowl with flour, brown sugar, thyme and salt. Grate the chilled butter into the bowl. Use fingertips to rub the butter into the flour mixture until it resembles coarse meal. Sprinkle evenly over fruit. Set on the grill and cook for 20-25 minutes or until the topping is a golden brown and the fruit is bubbling. Cool slightly before serving.
Title: Peppermint Meltaways Meltaway Cookies
Ingredients:
- 1/2 powdered sugar
- 1 butter
- 1/2 all-purpose flour
- 1 1/4 cornstarch
- 1/2 powdered sugar
- 1 1/2 butter
- 2 milk
- 1 -2
- 1/4
- 2 -3
Instructions:
1. FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
2. Beat at medium speed until creamy (1 to 2 minutes).
3. Reduce speed to low; add flour and cornstarch.
4. Beat until well mixed (1 to 2 minutes).
5. Cover; refrigerate until firm (30 to 60 minutes).
6. Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
7. Place 2 inches apart on ungreased cookie sheets.
8. Bake for 12 to 15 minutes or until edges are lightly browned.
9. Let stand 1 minute; remove from cookie sheets.
10. Cool completely.
11. FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.
12. Stir in food color, if desired.
13. Drizzle over cooled cookies.
14. Immediately sprinkle with crushed candy.
15. (I have found it is easier to put the crushed candy in a bowl and"dip" the top of cookies in them right after I frost them).
Title: Pineapple Crisp
Ingredients:
- 2 crushed pineapple
- 1 all-purpose flour
- 1 dark brown sugar
- 1 baking powder
- 1/2 salt
- 1 egg
- 1/2 butter
- 1 ground cinnamon
- vanilla ice cream
Instructions:
1. Preheat oven to 350°F.
2. Firstly, drain the pineapple well, before assembling this recipe together.
3. Spread the drained, crushed pineapple, in a 9x9-inch nonstick square baking pan.
4. In a medium-sized bowl, add the flour, sugar, baking powder, salt and egg; mix until well combined and crumbly.
5. Spoon mixture evenly over the pineapple.
6. Pour the melted butter over the crumb mixture.
7. Sprinkle the cinnamon evenly over the crust.
8. Bake for 40 to 45 minutes.
9. Serve warm with lots of vanilla ice cream.
Title: Layered Margarita Bites
Ingredients:
- 2 boiling water
- 2 cold water
- 1/2 lime, juice and zest of
- 1
- 2
Instructions:
1. Add boiling water to gelatin mixes in large bowl; stir with whisk 2 minutes until completely dissolved.
2. Stir in tequila and 2 tablespoons lime juice.
3. Add whipped topping and 1 teaspoons lime zest; stir until whipped topping is completely melted and mixture is well blended.
4. Pour into 8-inch square pan.
5. Refrigerate 3 hours or until firm.
6. Cut into 36 pieces to serve.
Title: Soft Frosted Ginger Cookies
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1/2 cinnamon
- 2/3 clove
- 1/2 ginger
- 2 molasses
- 1 sour cream
- 1 baking soda
- 1 flour
- 4 1/2 salt
- 1 butter
- 3 powdered sugar
- 4 vanilla
- 3
- 1
Instructions:
1. Cream brown sugar, butter, cinnamon, cloves, and ginger.
2. Add egg yolks.
3. Mix molasses, sour cream, and soda and add immediately to first mixture.
4. Add flour and salt.
5. Drop by teaspoon onto cookie sheet.
6. Bake at 375 degrees for 10 to 12 minutes.
7. Make frosting and frost when cool.
Title: Soft Butterscotch-Oat Raisin Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 ground cinnamon
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1/2 honey
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1/4 milk
- 1 3/4 quick oats
- 1 walnuts
- 1 raisins
- 3/4 wheat germ
- 1/4
Instructions:
1. PREHEAT oven to 350°F Lightly grease baking sheets.
2. COMBINE flour, cinnamon, baking soda and salt. Beat butter, honey and brown sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Add flour mixture alternately with milk. Stir in morsels, oats, walnuts, raisins and wheat germ. Drop by slightly rounded teaspoonfuls onto prepared baking sheets.
3. BAKE for 7 to 9 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in tightly covered container.
4. Note: If not adding nuts to the recipe, some additional bake time may be needed.
5. Variation: 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels can be substituted for the Butterscotch Morsels.
Title: Healthy Nutbuttery Cookie Dough Dip (Vegan)
Ingredients:
- 200 tofu
- 1/4 oats
- 1/8 oats
- 3 Splenda sugar substitute
- 1/2 vanilla extract
- 1/2 black tea
- 6 milk
- 1 salt
- 1 1/2
Instructions:
1. Combine everything except for the chocolate chips in a food processor or blender and blend until it resembles a firm mousse. You might need to add more liquid to reach the desired cookie dough consistency.
2. Transfer to a bowl and stir in chocolate chips.
3. Refrigerate overnight and then dig in :).
Title: Pea & Feta Mini Quiches
Ingredients:
- 3 eggs
- 3 salt
- 1/2 fresh ground black pepper
- 2/3 fresh peas
- 50 feta
Instructions:
1. Preheat oven to 200ºC.
2. Use a 10cm diameter round pastry cutter to cut 4 discs from each pastry sheet and line the bases and sides of 12 80ml (1/3-cup0 capacity non-stick muffin pan with pastry discs and place in the fridge for 15 minutes to rest.
3. Whisk the egg and cream together in a large jug, and season with salt and pepper.
4. Bake the pastry cases in the preheated oven for 15 minutes or until golden, remove from the oven, sprinkle the peas and feta evenly among the pastry cases.
5. Bake the mini quiches in the oven for a further 10 minutes or until just set, remove from the oven and set aside for 5 minutes before turning out onto a wire rack.
6. Serve warm or at room temperature.
Title: Butter Balls
Ingredients:
- 4 flour
- 1/4 salt
- 3/4 granulated sugar
- 1 butter
- 4 vanilla
- 4 pecans
- walnuts
- powdered sugar
Instructions:
1. In very large bowl knead all ingredients except powdered sugar like pie dough.
2. Form Balls and place on ungreased cookie sheet,.
3. Bake at 350 degrees about 10-12 minute but do not brown.
4. Roll in powdered sugar while hot and again when cooled.
5. Refrigerate cooled cookies.
Title: Fresh Fruit Salad
Ingredients:
- 1 cantaloupe
- 1 honeydew melon
- 1 pineapple
- 1 strawberry
- 1 blueberries
- 4 watermelon
- 1 grapefruit
Instructions:
1. Cut cantalope and honeydew melon in half, remove seeds and cut or scoop bite size pieces.
2. Place in large bowl.
3. Cut up pineapple and add to bowl.
4. Clean strawberries, cut into quarters and add to bowl.
5. Clean blueberries and add to bowl.
6. Add watermelon to bowl.
7. Cut grapefruit in half.
8. With cut side up (so seeds don't get into salad), squeeze grapefruit juice into salad. Can use a half or can use juice from both halves of grapefruit.
9. Gently mix fruit.
10. Chill 1 hour before serving.
Title: Kahlua Bowl Cake
Ingredients:
- 1/2 chocolate instant pudding
- 1 Cool Whip
- 1/2
- 12
- 1
Instructions:
1. Assemble in a 2-quart bowl:
2. Make the pudding as directed and add half of the liqueur before it sets, mixing well.
3. Put half of the cake cubes in the bottom of the bowl then pour half of the rest of the liqueur over the cake.
4. Spread half of the pudding over the cake then spread half of the Cool Whip over the pudding.
5. Repeat layers then break the Skor bar up and sprinkle pieces over the top.
Title: Buttercream Frosting
Ingredients:
- 1 powdered sugar
- 1/2 butter
- 3 -4 milk
- 1 vanilla
- 1/2 flour
- 1/4
Instructions:
1. Combine all ingredients with mixer on low.
2. Then, beat at medium speed for 2 minutes until creamy.
Title: Prova De Amor (Love Proof) - Brazilian Cuisine
Ingredients:
- 1 sweetened condensed milk
- 24 milk
- 3 cornstarch
- 2 strawberry Jell-O gelatin dessert
- 1 boiling water
- 1 cold water
- 1 sugar
- 3
- 6
Instructions:
1. Mix together the sweetened condensed milk, milk, egg yolks, and corn starch. Cook the mixture over low heat until it becomes a thick cream. Set it aside and let cool.
2. Mix the Jell-o powder with one cup of hot water, after it has dissolved completely add the cold water.
3. Beat the egg whites together with the sugar in a mixer at high speed until if forms stiff peaks (may take a while).
4. Mix the Jell-o with the egg white mixture.
5. Cover the bottom of a 9x13 with the thick cream. Add the Jell-o and egg white mixture as a second layer, and refrigerate until completely set.
6. (The Jello and egg white mixture will separate a bit turning into two different layers - a second Jell-o layer and a third frothy pink layer) --really interesting how this looks in the end.
Title: Chocolate Banana Mini Muffins With Soft Toffee Center
Ingredients:
- 1/4 unsalted butter
- 1/2 water
- 1/4 cocoa powder
- 1/4 sugar
- 2/3 baking powder
- 1 1/4 baking soda
- 1/2 salt
- 1/2 eggs
- 1/2 vanilla
- 2 bananas
- 1/2
- 2
- 36
Instructions:
1. Preheat oven to 375 degrees.
2. Place butter, chocolate chips in a saucepan and warm gently.
3. Once mixture starts to melt, add water, whisking constantly.
4. Once mixture is completely combined, remove from heat, add cocoa powder and let cool.
5. Meanwhile, sift together flour, sugar, baking powder, baking soda and salt.
6. Once chocolate mixture is cooled, add egg yokes, vanilla, smashed bananas and whisk until smooth.
7. Add chocolate mixture to dry ingredients and blend until smooth.
8. Beat egg whites until stiff and gently fold into batter.
9. Spoon batter into mini muffin tin lined with mini paper cupcake liners.
10. Drop a small piece of soft toffee into the center of each muffin (can be visible or you can push to the center of the muffin).
11. Bake each batch for 7 minutes or until toothpick inserted into the center of a muffin comes out clean, being careful not to over bake.
Title: Special Gingerbread Cookies
Ingredients:
- 6 all-purpose flour
- 1 ground ginger
- 1/4 ground cloves
- 2 ground cinnamon
- 1 1/4 baking soda
- 1/2 salt
- 1 butter
- 1 brown sugar
- 1 molasses
- 1 vanilla
- 2 eggs
- 2 orange zest
- 1/2 lemon zest
Instructions:
1. Preheat oven 350 degrees.
2. Stir together flour, ginger, cloves, cinnamon, baking soda and salt; set aside.
3. In a large bowl, beat butter with an electric mixer about 30 seconds; add brown sugar and beat until light and fluffy.
4. Add molasses and vanilla to the butter mixture and beat on low until combined. To this, add the eggs, orange and lemon zest, beating on low to mix.
5. Add flour mixture; stir with a spoon until combined.
6. Divide dough into 4 portions; wrap each and chill about 1 hour.
7. Grease cookie sheet. Roll out one portion of dough on a lightly floured surface approximately 1/4" thick. Best if not rolled thicker. (Tip: To keep things clean, roll the dough between two sheets of plastic wrap. Use immediately, refrigerate or place in freezer for future use. If frozen, defrost overnight in refrigerator. Keep refrigerated until ready to cut).
8. Cut cookies to desired shapes and arrange 1 1/2" apart on a cookie sheet.
9. Bake about 7 - 10 minutes or until edges are firm and light brown. Transfer to wire rack.
Title: Farm Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 brown sugar
- 1 granulated sugar
- 2 eggs
- 1 vanilla
- 2 quick-cooking oatmeal
- 2 flaked coconut
- 1 walnuts
- 1 pecans
Instructions:
1. Preheat oven to 375 degrees.
2. In small bowl, mix together flour, baking powder, baking soda, and salt. Mixing well after each addition. Set aside.
3. In large bowl, mix butter, both sugars, eggs, and vanilla. Mixing well after each addition. Add flour mixture and mix until blended.
4. Add oatmeal, cornflakes, coconut, and nuts. Dough will be stiff. Roll dough into 1 inch balls and place onto ungreased cookie sheet. Slightly flatten balls of dough with bottom of glass.
5. Bake for 8-10 minutes or until done.
Title: Mrs. Milman's Moist Devil's Food Cake
Ingredients:
- 1 1/2 unsalted butter
- 3/4 butter
- 1/2 boiling water
- 3 cake flour
- 1 baking soda
- 1/2 salt
- 2 1/4 sugar
- 4 eggs
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
3. Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
4. Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
5. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
6. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.
Title: Baked Apples (With Chopped Hazelnuts)
Ingredients:
- 6 granny smith apples
- 1/4 brown sugar
- 50 butter
- 3 hazelnuts
- 3/4 raisins
- 1 orange zest
- 1/2 lemon zest
- 6 ground cinnamon
- 1/3 pure maple syrup
- water
Instructions:
1. Preheat oven to 180°C ( 350°F ).
2. Core the apples, using an apple corer. If you dont have a corer, use a sharp knife leaving a wider opening at the top than at the bottom. There is no need to remove the apple skins.
3. In a mixing bowl, combine the sugar, butter, hazelnuts, raisins, cinnamon and zest.
4. Stuff the apples firmly with the fruit mixture. Pack the apples as much as possible and then pile any leftover mix into mounds on top of the apples.
5. Place the apples into a baking dish, casserole or cake tin. Use a dish that fits them as snugly as possible-this will stop them from falling over. I usually use a pyrex pie/tart baking dish.
6. Spoon 1 teaspoon of honey/syrup over each apple. I usually just guess the amount for each apple and use a pouring top bottle of honey. Pour the water into the bottom of the dish.
7. Bake for 30-40 minutes, or until the apples are soft.
8. Serve drizzled with any syrup remaining in the bottom of the dish.
9. Serve with cream, ice-cream or custard if desired.
Title: Almond Bars
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1/2 cinnamon
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1/2 water
- 2
- 1
Instructions:
1. Mix flour, baking powder, cinnamon, brown sugar, and white sugar together in a large bowl.
2. Add eggs, oil, and water; mix well.
3. Add almonds; mix well.
4. Refrigerate dough until well chilled.
5. Shape dough into 2-1/2 inch rolls.
6. Place rolls on greased cookie sheet 2-inches apart.
7. Brush dough with eggwhites and sprinkle with sugar.
8. Bake at 325 degrees for 20 minutes.
9. Cool throughly and slice into bars on the diagonal.
Title: Old Fashioned Linzer Torte
Ingredients:
- 1 1/2 flour
- 1/4 sugar
- 1/2 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1/2 brown sugar
- 1/2 butter
- 1 egg
- 1/2 egg
- 1 sugar
- 1/3 milk
- 1/4 vanilla
- 1 1/2 frozen raspberries
- 1 lemon juice
- 1 cornstarch
- 1
- 2
Instructions:
1. sift togeather flour,sugar,baking powder,salt,cinnamon.
2. Cut in brown sugar and butter.
3. Add egg and almonds.
4. Blend with fork or pastry blender.
5. Save 1/2 cup of dough,and chill.
6. Press remaning dough into bottom and sides of 8in springform pan.
7. (Do not cover rim of pan) Fill with cream filling,top with raspberry sauce.
8. Sprinkle remaning dough over top.
9. Bake (375) 30 to 35 minutes Cream filling beat egg until fluffy,about 2 monutes.
10. Gradually add sugar,beat until thick and lemon colored.
11. Blend in 1/4 cup of flour and 1/4 tsp salt.
12. Gradually add scalded milk,return to top of double boiler,cook (stirring constantly) until thick.
13. Cover and cook 4 to 5 minutes,stirring occsionally.
14. Add vanilla,cool.
15. Raspberry sauce combine raspberries 2 Tsp sugar,2 Tsp corn starch.
16. Add lemon juice,bring to boil,cook 5 minutes,unti it starts to thicken.
17. Cool.
Title: Honigkuchen (German Honey Cake)
Ingredients:
- 1 butter
- 5 all-purpose flour
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/2 ground cloves
- 1/4 ground cinnamon
- 1 ground cardamom
- 1 lemon peel
- 1 honey
- 2 sugar
- 1 cold water
- 1/2
- 1
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Use a paper towel to rub the softened butter over the bottom and sides of a jelly roll pan. Sprinkle 2 tbsp of flour over the butter and tip the pan from side to side to spread evenly. Invert the pan and tap to remove any excess flour.
3. In a large bowl, stir together the 5 cups of flour, baking powder, ground almonds, coco, cloves, cinnamon, cardamom, lemon peel, and almond extract. In a large saucepan, bring the honey, sugar, and water to boil over medium heat, stirring until the sugar dissolves. Reduce the heat to low and simmer, uncovered, for 5 minutes. Pour the hot honey mixture over the flour mixture and stir together until a smooth dough is formed.
4. Spread the dough into the pan. Bake in the oven for 20 minutes, or until the top is firm to the touch. Remove the pan from the oven and immediately sprinkle with slivered almonds, pressing them gently into the surface of the cake. Let the cake rest for 4-5 minutes, then cut. You can cut it into squares, rectangles, or any sort of fancy shape! Transfer pieces to a wire rack to cool.
5. I've heard this is better if you store it wrapped in foil for several days before serving, but I've never done it.
Title: Dutch Apple and Pumpkin Crisp
Ingredients:
- 2 apples
- 3/4 all-purpose flour
- 3/4 brown sugar
- 1/4 unsalted butter
- 1/4 pumpkin pie spice
- 1 canned pumpkin
- 1/3 granulated sugar
- 1/4 milk
- 2 all-purpose flour
- 1/2 pumpkin pie spice
- 1 egg
Instructions:
1. Preheat oven to 350 degrees F.
2. Spread chopped aples over the bottom a 9-inch glass pie plate, then microwave uncovered on high 4 to 6 minutes or until apples are crisp-tender.
3. Meanwhile, in a small bowl, mix together the 3/4 cup of flour, brown sugar, butter & 1/4 teaspoon of pumpkin pie spice until crumbly, then set that mixture aside.
4. In a medium bowl & using a whisk, beat together the remaining ingredients until smooth, then pour this mixture over the apples.
5. Sprinkle the filled pie plate with the flour mixture, then bake 30 to 35 minutes or until golden brown & set.
6. Cool 20 minutes on a wire rack, then serve ~ goes nicely with either whipped cream or vanilla ice cream!
Title: Raspberry Cobbler Cake
Ingredients:
- 1 all-purpose flour
- 2/3 granulated sugar
- 1 lemon, zest of
- 8 butter
- 1 3/4 self-rising flour
- 1/2 salt
- 3 eggs
- 1 vanilla extract
- 1 fresh raspberries
- 2
Instructions:
1. Preheat oven to 350°. Grease and lightly flour a 10-inch springform pan.
2. Cut together first 4 ingredients until mixture is the consistency of large crumbs.
3. Mix together flour and salt; set aside.
4. Whisk eggs with yogurt and vanilla. Incorporate dry ingredients into wet ingredients.
5. Spread batter into pan. Layer with raspberries. Sprinkle with crumb mixture.
6. Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
7. Allow to cool before serving.