lumicero/recipes-ing2inst huggingface dataset:
Title: Orange-Blackberry Tart
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 1 egg
- 1 lemon, zest of
- 2 1/2 all-purpose flour
- 1/4 unsalted butter
- 2/3 sugar
- 3 eggs
- 2 fresh lemon juice
- 1 unflavored gelatin
- 3 orange, zest of
- 1 blackberries
- 1
- 4
Instructions:
1. For the dough, pulse butter, sugar, egg and lemon zest in a food processor with metal blade just a few times to break up the butter a bit.
2. With machine off, add the flour.
3. Pulse again just until a dough forms.
4. (Or use a pastry cutter in a large bowl.) Transfer dough to a floured work surface and gently knead a few times to bring it together.
5. Wrap dough in plastic wrap and chill until firm, about 1 hour, for for up to 1 day.
6. On a floured surface, roll the dough into a circle 1/8-inch thick.
7. Fit dough into a 10-inch tart pan with a removable bottom, pressing dough to the bottom of the pan to eliminate air bubbles.
8. Trim excess dough from the edges and prick the bottom a dozen times with a fork.
9. Chill until firm, about 1 hour.
10. Heat oven to 350 degrees.
11. Place tart shell on a baking sheet.
12. Line the dough with foil and fill with dried beans or pie weights.
13. Bake for 15 minutes.
14. Carefully remove foil with the weights and bake the shell for another 15 minutes until golden brown.
15. Let cool in pan.
16. The tart shell will keep, well wrapped, for up to 1 day.
17. For the orange filling: In a large mixer bowl, beat the butter and sugar until light and creamy, 3-5 minutes.
18. Beat in the eggs and yolks, one by one, scraping down the bowl between additions.
19. Beat the mixture for a few minutes before gradually beating in the orange juice.
20. The mixture may look slightly curdled, but do not worry; it will smooth when it cooks.
21. Pour the lemon juice into a small bowl and sprinkle the gelatin on top.
22. Set aside.
23. Pour the butter mixture into a medium stainless-steel saucepan and add the orange zest.
24. Cook, whisking constantly, over medium heat until it thickens enough to coat the back of a spoon and the temperature reaches 170 degrees on a kitchen thermometer.
25. Do not let it boil.
26. Take the pan off the heat and stir in the softened gelatin until it dissolves.
27. Strain the mixture through a fine sieve into a bowl and let cool for about 30 minutes.
28. Pour the mixture into the baked shell.
29. Refrigerate until set, about 3 hours, or for up to 1 day.
30. To assemble: Whip the cream until soft peaks form.
31. Use immediately or chill for up to 3 hours.
32. Arrange blackberries on top of the orange filling in a pretty pattern.
33. Cut the tart into 10 slices.
34. Top each with whipped cream or serve cream on the side.
Title: Creamy Fruit Medley
Ingredients:
- 1 frozen strawberries
- 1 frozen blueberries
- 1 banana
- 1/4 sugar
- 1 Splenda granular
- 1/2 cornstarch
- milk
- salt
- vanilla extract
Instructions:
1. Place the frozen berries and half of the sweetener in a medium saucepan.
2. Stir over medium-high heat until berries are thawed and sweetener is melted.
3. Add remaining ingredients except for salt and vanilla extract.
4. Stir continuously until thickened.
5. Remove from heat, add salt and vanilla extract to taste.
Title: Chilled Black and White Pudding
Ingredients:
- 1/2 heavy cream
- 4 bittersweet chocolate
- 4 heavy cream
- 2 sugar
- 6 salt
- 1/4 shortening
- 1/4 heavy cream
- 1 sugar
- 1
- 2 -3
Instructions:
1. Put 1/2 cup cream into a saucepan, add bittersweet chocolate, and 1-ounce of semisweet chocolate, melt, stirring, over LOW heat. Transfer to a bowl.
2. Beat egg yolks with sugar and vanilla sugar and a pinch of salt till creamy with a whisk. Using a wooden spoon to combine, pour cream into egg yolk mixture in a slow steady stream. Beat to combine.
3. Using a 2-cup glass measure, strain, to measure 1-cup of the custard mixture. Beat into the reserved chocolate cream.
4. Strain the remainder into the glass measure, there should be 2 cups approximately, set aside.
5. Pour the chocolate mixture into four (1-cup) ramekins or custard cups. Place into a 9x13 inch baking dish. Add hot or simmering water to come 1/2-1-inch up the sides of the dishes.
6. Put into the middle level of a preheated 325 degree oven and bake for at least 30 minutes, or until the center is lightly set, but done (it should look creamy, and jiggle, but not splash in any way).
7. Retrieve the pan from the oven. Gently pour 1/2 cup of the reserved vanilla flavored custard onto each chocolate ramekin, (it may be required to measure the custard, and then add it with a soup spoon, by degrees, so that the chocolate does not break). Return to oven, and bake for 30-40 minutes more. The custard should be set, so that it does not splash when shaken, but, more or less, wiggles, a lot. Remove from oven. Cool completely in the water. By the time it has cooled, the cups should be firm enough not to move much when touched. Remove from water, cover and chill overnight, or at least, six hours.
8. Break or chop the remaining 3 ounces of semisweet chocolate into a microwave safe glass bowl. Cook about two minutes over half heat, stirring, with a whisk, every half-minute. The chocolate does not have to melt entirely. Stir in the teaspoon of shortening (shortening is better than butter), and whisk, for 30 seconds to 1 minute, or until completely smooth.
9. Fit a flat surface, a countertop or cutting board with a length of plastic film, add chocolate, spread, with a spatula, into a thin rectangle, about 8x16 inches. Cool until completely hard, about 1 hour, or transfer, flatly, to the refrigerator, to set up, about 30 minutes. Break into fine, long pieces, and keep at cool room temperature.
10. Before serving, whip the cream lightly, adding the reserved sugar, by degrees. Whip rather stiff. Fit into a pastry bag, and pipe rounds onto each cold custard, garnish with the chocolate.
Title: Chocolate Amaretti Cake
Ingredients:
- 3/4 bittersweet chocolate
- 1 amaretti cookies
- 2 unsalted butter
- 1/2 sugar
- 2/3 eggs
- 2
- 4
Instructions:
1. Preheat the oven to 350 degrees F.
2. Spray a 9-inch springform pan the nonstick spray.
3. Refrigerate.
4. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
5. Combine the almonds and cookies in processor.
6. Pulse until the almonds and cookies are finely ground.
7. Transfer the nut mixture to a medium bowl.
8. Add the butter and sugar to the processor and blend until creamy and smooth.
9. Add the grated orange peel and pulse briefly, until incorporated.
10. Add the eggs 1 at a time.
11. Blend until the eggs are incorporated.
12. Clean the sides of the mixing bowl and blend again.
13. Add the nut mixture and melted chocolate.
14. Pulse until blended.
15. Clean the sides of the bowl.
16. Blend again.
17. Pour the batter into the prepared pan.
18. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes.
19. Cool the cake in the pan for 15 minutes.
20. Transfer the cake to a platter.
21. Sift the cocoa powder over and serve.
Title: Banana Cake
Ingredients:
- 2 whole wheat pastry flour
- 2 baking soda
- 1/2 salt
- 1 wheat germ
- 4 bananas
- 1/2 sugar
- 3/4 vanilla-flavored soymilk
- 1 vanilla extract
- 1/3 blueberries
- raisins
Instructions:
1. Pre-heat oven to 350°F.
2. In a medium sized bowl, mix whole wheat pastry flour, baking soda, salt and wheat germ.
3. In a large bowl, mash bananas and mix in sugar.
4. Mix in soymilk and vanilla.
5. Add the flour mixture, stir lightly to mix.
6. Fold in blueberries.
7. Lightly coat 2 8-inch cake pans, and spread half the batter into each.
8. Bake for about 20-25 minutes, or until a toothpick inserted in the centre comes out clean.
Title: Cream Filled Cupcakes
Ingredients:
- 3 all-purpose flour
- 2 white sugar
- 1/3 baking soda
- 2 salt
- 1 eggs
- 2 milk
- 1 water
- 1 vanilla extract
- 1 butter
- 1 shortening
- 1/4 confectioners' sugar
- 1/4 salt
- 2 milk
- 1 vanilla extract
- 3
- 1
Instructions:
1. Preheat oven to 375*F. Line 36 muffin cups with paper liners.
2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
5. My Notes: Here is the EASIEST tip for filling the cupcakes. Take an APPLE CORER and use that to pull a cylindrical plug of cake out of each cupcake (once they've cooled). Save the plugs on the side while you pipe filling into each hole you've created. "Plug" up each hole using the plugs/caps you had removed with the apple corer. Simple and fast!
6. I'd use a different recipe for that part next time. The cream filling was great, so I wound up using a double batch of filling for one batch of cupcakes. I didn't like the idea of pushing it in from the bottom (sounded way too messy for me). So I used a knife and cut a cone shape out of the top, spooned the filling in, and replaced the top. (Just be sure to wait until the cupcakes have cooled, or the cream filling just melts!) Then I frosted them using the great chocolate frosting recipe mentioned, and you can't tell they're anything but chocolate cupcakes until you bite into them.
7. All you need is a pastry bag and tip. Each cupcake takes about 10 seconds to fill. I made my cupcakes in the pan without wrappers, filled them after they were cool, then arranged a dozen or so to a platter and drizzled them with chocolate ganache. They looked surprisingly elegant for cupcakes. Everyone loved them and ate seconds and thirds. I can't wait to try the same cupcake recipe with different fillings. UPDATE: I have made these cupcakes dozens of times since my first review because they are always requested. I like to ice them with Satiny Chocolate Glaze. I have also filled them with chocolate cream cheese frosting, nutella, and whipped peanut butter frosting. I like to fill them from the top and then spoon the glaze on. After the glaze is set, I pipe a small flower in the center of each cupcake with whatever filling I used.
Title: Gingersnaps Like No Other (Find the Secret Ingredient!)
Ingredients:
- 1 1/2 shortening
- 2 sugar
- 2 eggs
- 1/2 molasses
- 1 baking soda
- 1 salt
- 2 ginger
- 2 cinnamon
- 2 lemon juice
- 4 flour
- 1/2 whole wheat flour
Instructions:
1. Preheat oven to 350.
2. Cream shortening and sugar; add eggs and molasses, mixing well.
3. Add dry ingredients and continue mixing. Dough should form a ball.
4. Cover bowl with plastic and pop in the fridge for 20-30 minutes until dough is pliable.
5. Form dough into 1-inch balls; roll in EXTRA white sugar (you CAN skip this step, but why would you want to?).
6. Place on UNgreased cookie sheet, about two inches apart. They will spread out, so you don't need to press them down.
7. Bake 12-13 minutes until top is crackly. Cool on rack, then store in covered container.
8. During humid weather: store in tightly sealed container or they will get VERY limp and bedraggled.
Title: Cherry Delight
Ingredients:
- 1 cream cheese
- 1 confectioners' sugar
- 1 cherry pie filling
- 1/2
- 1
Instructions:
1. Crumble cookies into a 9x9 inch pan and set aside.
2. In a medium bowl, whip cream and set aside.
3. In a separate mixing bowl, whip together cream cheese and confectioners' sugar until smooth and fluffy.
4. Fold whipped cream into cream cheese mixture and spoon over crumbled cookies.
5. Spread pie filling over top and refrigerate overnight.
6. **Cook time does not include overnight refrigeration.
Title: Triple Chocolate Cake
Ingredients:
- 18 instant chocolate pudding mix
- 1 chocolate chips
- 1 eggs
- 2 milk
- 1 3/4
Instructions:
1. Combine cake mix and pudding.
2. Stir in milk and eggs.
3. Fold in chocolate chips.
4. Bake at 350 degrees for 55-60 minutes in a greased bundt pan.
5. Dusting the pan with cocoa helps keep the cake from sticking.
6. Remove from oven and let cool in pan for 5 minutes.
7. Invert cake onto a serving plate and enjoy!
Title: Sweet Corn Arepitas
Ingredients:
- 2 -3 eggs
- 1 milk
- 2 cornmeal
- 1/2 butter
- 1/2 salt
- 5 sugar
- 1/4 anise seed
- 1 vanilla extract
- 1 cinnamon
- 1
Instructions:
1. add all igredient (except the oil) Mix well until no lumps and the mixture is thick and creamy. sit aside.
2. pour the oil in to a fry pan turn the heat to high temputure once is hot enough turn it to meduim heat.
3. use a spoon to pour the mix into circles in the pan, when you see air bubbles forming turn with a spatula let it cook for 2 to 3 minutes more or until golden brown.
4. on a plate put paper towel so they asorb the oil
5. Then serve as please.
Title: Cherry Ball Cookies (Frosted)
Ingredients:
- 1/2 butter
- 3/4 powdered sugar
- 1 vanilla
- 1 1/2 flour
- 1/8 salt
- 24 -30 maraschino cherries
Instructions:
1. Mix together - butter, sugar & vanilla.
2. Add flour & salt (will be fairly dry/crumbly, if too dry to wrap around a cherry add a tbsp of cream/milk).
3. Mold by tbsp fully around cherry.
4. Place on un-greased cookie sheet about 1" apart.
5. Bake at 350* for 12-15 minutes until set, but not brown.
6. Icing: Mix together 1 Celsius powdered sugar, 1 1/2 tablespoons milk (I like to use leftover cherry juice instead of milk), 1 teaspoons vanilla (add cocoa if desired).
7. Dip in frosting mix & set on waxed paper to harden.
Title: Carla Hall's Potato Chip Cookies
Ingredients:
- 1 butter
- 3/4 granulated sugar
- 3/4 vanilla
- 1 all-purpose flour
- 2 confectioners' sugar
- 1 chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Reduce speed to low and add the 3/4 cup potato chips and mix until incorporated, and then add the vanilla, and mix until thoroughly combined. Add the flour and mix until just combined -- do not over mix the dough!
3. Use a spoon to scoop small 1-inch balls of dough onto a lightly greased sheet pan, spacing them at least two inches apart. Dust each of the cookies with a bit of confectioners sugar, and press flat.
4. Cook for 10 to 15 minutes, or until golden brown, and allow to cool. Dip each of the cookies in melted chocolate. While the chocolate is still soft, roll the cookies in crushed potato chips. Allow to set before serving.
Title: Blueberry and Peach Crisp
Ingredients:
- 3 blueberries
- 1/3 sugar
- 1/2 salt
- 2 cornstarch
- 1 lemon juice
- 1 sugar
- 1/2 ground cinnamon
- 1 oatmeal
- 1/2 brown sugar
- 1/2 flour
- 1 butter
- 2/3 margarine
Instructions:
1. Preheat oven to 375 degrees.
2. Grease an 8x8 or 9x9 pan.
3. In a bowl, toss together blueberries, peaches, sugar, cornstarch, lemon juice and salt; distribute evenly over bottom of pan.
4. Set aside.
5. In a medium bowl, mix dry topping ingredients together.
6. Cut in butter until crumbly.
7. Sprinkle topping mix over fruit.
8. Bake until topping is lightly browned and fruit mixture is bubbly; about 30 minutes.
9. Serve warm or cold with vanilla ice cream, if desired.
Title: Mocha Creme Brulee
Ingredients:
- 5 caster sugar
- 125 instant coffee granules
- 350 vanilla essence
- 100 cocoa powder
- 60 ground cinnamon
- 100 brown sugar
- 45
- 3 -5
- 4
Instructions:
1. Pre-heat the oven to 140C or 275 degrees F.
2. Make the brulée by warming the double cream, milk, coffee and half the sugar in a pan.
3. Add the other half of the sugar to the egg yolks and whisk.
4. Once the cream and milk are hot, pour onto the egg mixture and whisk well.
5. Pour through a sieve to make sure it is smooth.
6. Ladle the mixture into 4 coffee cups and place in an oven tray.
7. Gently pour boiling water into the tray until it comes half way up the cups.
8. Put them into the oven carefully for around 40 minutes until just set.
9. Pour the milk into the cream, add the vanilla and whisk or blitz with a hand blender until frothy.
10. Spoon on top of the coffee brulee.
11. Sprinkle with cocoa or cinnamon and serve on a saucer with a spoon and two cubes of sugar coated fudge.
Title: Anise Biscotti
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1 anise seed
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 3 egg substitute
- 2 lemons, zest of
- 1 lemon juice
Instructions:
1. Preheat oven to 325F.
2. Coat baking sheet with non-stick spray or parchment. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients.
3. Mix well.
4. Working on a floured surface, shape dough into two logs, each about 14 inches long and 1- 1/2 inches thick.
5. Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch.
6. Transfer the logs to the rack to cool.
7. Reduce oven temperature to 300F.
8. Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion.
9. Stand the slices on their sides on the baking sheet and return to the ov en.
10. Bake for 40 minutes.
11. Remove from oven and cool completely before storing.
12. Biscotti will crisp as they cool.
13. Store, in an air.-tight container, up to one month.
Title: Sesame Koulourakia (Biscuits)
Ingredients:
- 12 butter
- 1 1/4 sugar
- 4 eggs
- 1 milk
- 2 flour
- 2 baking powder
- 2 vanilla extract
- 1 sesame seeds
- 2 1/4
Instructions:
1. Cream butter with sugar until fluffy and quite pale-coloured (about 5-6 minutes). Add the eggs, one at a time. Dissolve baking ammonia in the milk and add milk to the butter/egg mixture.
2. Add the flour, baking powder and vanilla and mix until you have a pliable dough that doesn't stick to the sides of the mixing bowl (you may need to add a bit more flour as this recipe is from metric and actually calls for a kilo of flour which equals 2.2 lbs).
3. Shape the dough into whatever shapes you desire. In Greece, we shape it into rings, snails, Ss, braids - you are only limited by your imagination. Do try to keep the shape down to a size that will comfortably fit into your coffee cup for dunking though - and remember - they'll puff up in baking. Brush shapes with water and sprinkle generously with sesame seeds. Place on greased cookie sheets, or parchment-lined cookie sheets, or silpat.
4. Bake in a preheated 375F (180C) oven for 15-20 moinutes, or until golden-brown.
5. Store in an airtight container.
6. Note: If you can find a 'soft' flour, suited for pastry-making, you'll have a more authentic koulouraki.
Title: Thermomix Strawberry Sorbet
Ingredients:
- 75 sugar
- 150 strawberries
- 350 water
Instructions:
1. Process the sugar on Speed 9 for 10 seconds.
2. Add the strawberries and ice. Slowly move the dial from Speed 1 to 10 until the mixture is smooth. This will take about one minute.
3. Add water as necessary to keep the blades spinning.
Title: Chocolate Lovers Frosting
Ingredients:
- 3 powdered sugar
- 2/3 butter
- 1/2 margarine
- 5 -6 milk
- 1 vanilla extract
Instructions:
1. Beat 1 cup sugar, cocoa, butter, 2 tablespoons milk and vanilla in small mixer bowl until creamy.
2. Gradually beat in remaining sugar and milk until smooth.
Title: Choux Pastry (For Cream Puffs, Eclairs, Etc)
Ingredients:
- 2 butter
- 3/4 margarine
- 1/2 water
- 2 flour
- 1 eggs
- sugar
Instructions:
1. Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). Remove from heat and cool 2 minutes.
2. For a sweet pastry, add the sugar to the beaten eggs. Stir in the eggs, mixing until it look like dough again (this is gross at first too).
3. Now you have many choices: using a pastry bag or spoon, shape the dough as desired (for puffs: use a spoon or pipe a mound, eclairs: pipe a line, rings: pipe a circle, profiteroles: pipe a mound w/star tip) onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
4. Bake at 425 'til it looks crisp and golden, about 30 mins for half dollar sized puffs. Cut in half, or cut a slit in the side to let the steam escape- if you don't do this fairly quickly they get soggy inside.
5. They save for a while in tupperware, unless they're filled. You are supposed to fill them with freshly whipped cream that has a touch of powdered sugar and vanilla or almond added in, but I just fill them with buttercream frosting because its cheaper and tastes pretty good too.
Title: Healthy Banana Cookies
Ingredients:
- 150 rolled oats
- 170 raisins
- 75 sultanas
- 5 vanilla extract
- 3 bananas
Instructions:
1. Preheat oven to 170 degrees.
2. In a bowl, mash up the bananas and add in the oats and sultanas, mixing thoroughly. Continue mixing and add in the vanilla extract and oil.
3. Line a baking tray with parchment paper and use either tablespoons or teaspoons (yields rougly 30) to transfer the mix onto the tray. Don't worry that it may be 'sloppy'.
4. Bake until the edges start to go golden brown (anywhere between 20-30 minutes). Once removed, leave to cool on a cooling rack. These are incredibly moist so do not expect crispy/dry cookies! They do hold together though very well.
Title: Savory Olive Cookies
Ingredients:
- 1 1/4 flour
- 3/4 icing sugar
- 3 -9 sweet butter
- 1 olive oil
- 1 pitted black olives
Instructions:
1. In a large bowl combine flour and sugar.
2. Beat in butter at medium speed until the misture resembles corn meal.
3. Add the oil and olives and beat until mixture forms a spreadable dough.
4. Roll out between two layers of plastic wrap around 1/4 inch thick.
5. Chill well.
6. Remove from fridge and cut, with a cookie cutter, into 2 inch rounds.
7. Use up every bit you can.
8. Bake at 325*, turning once to brown.
9. About 15 minutes total.
10. Cool on a rack.
Title: Crumbly Peach Cobbler
Ingredients:
- 1/2 - 1 butter
- 1 margarine
- 1 sugar
- 1 milk
- 1 self rising flour
Instructions:
1. if you would like to make a larger cobbler just double all ingredients.
2. Bake at same temperature.
3. Cook until golden brown.
4. In a bowl mix, flour, sugar and milk. Mix ingredients until smooth and no lumps.
5. Put butter or margarine in a 13 x 9 baking dish or pan in a 350°F oven until melted when melted take pan out of oven and pour batter over melted butter or margarine, DO NOT STIR.
6. Pour peaches over batter, DO NOT STIR.
7. Sprinkle cinnamon sugar over top of peaches, DO NOT STIR.
8. Put in a 350°F oven and bake for 30 minutes to one hour or until golden brown.
Title: Scotch Oat Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1 1/2 unbleached flour
- 2 rolled oats
- 1 vanilla
- 1/4 boiling water
- 1 baking soda
- 1/2 salt
Instructions:
1. Cream butter, sugar and vanilla.
2. Add dry ingredients.
3. Dissolve soda in boilig water and add to mixture.
4. Roll out on floured pastry sheet.
5. Cut into 2 inch rounds.
6. Bake 325 degrees for 20 minutes or until golden brown.
Title: Cherry Nut Balls
Ingredients:
- 1 powdered sugar
- 1 butter
- 1 vanilla extract
- 1/2 maraschino cherry
- 3/4 sweetened flaked coconut
- 2 quick-cooking oats
Instructions:
1. Mix together all ingredients except nuts. Refrigerate for two hours.
2. Shape into 1-inch balls and roll each in ground nuts.
3. Serve immediately or cover and keep in refrigerator until ready to eat.
Title: Blueberry Cobbler
Ingredients:
- 2 -3 blueberries
- 1 lemon juice
- 1 flour
- 1 baking powder
- 3 butter
- 3/4 sugar
- 1/2 milk
- 1 sugar
- 1 cornstarch
- 1/4 salt
- 1 boiling water
Instructions:
1. Spread blueberries in the bottom of a 8X12 inch pan and sprinkle with lemon juice.
2. Mix flour with baking powder.
3. Cream butter and 3/4 cup sugar. Add flour and milk alternately to creamed mixture, beating well after each addition. Pour this mixture over the blueberries.
4. Mix remaining sugar, cornstarch and salt in bowl and sprinkle over batter.
5. Pour boiling water over all.
6. Bake at 375 degrees for one hour.