lumicero/recipes-ing2inst huggingface dataset:
Title: Aunt Irene's Top Secret Coconut Cake
Ingredients:
- 1 eggs
- 1/4 water
- 2 milk
- 1 1/3 sugar
- 1 Cool Whip
- 1
- 3
- 1
- 12
Instructions:
1. Pre-heat oven to 350°F.
2. Grease a 9x13 cake pan with the oil.
3. Add cake mix, eggs and water to pan. Mix with a fork until there are no clumps.
4. Bake the cake for 30 minutes at 350°F.
5. While the cake is baking, add the milk, sugar and coconut flavoring in a sauce pan. Bring to a boil and then remove from the heat.
6. Once the cake is done, remove from the oven. Using a fork, poke holes all over the entire cake. Don't be stingy with the holes! Pour the mixture all over the cake.
7. Let cake cool.
8. Mix shredded coconut and cool whip together. Use as icing for the cake. Put top on cake pan and refrigerate till ready to eat!
Title: Pucker up Lemon Squares
Ingredients:
- 1 all-purpose flour
- 1/4 granulated sugar
- 1/2 butter
- 1 granulated sugar
- 2 granulated sugar
- 3 all-purpose flour
- 3 eggs
- 1 lemon, zest of
- 1/2 fresh lemon juice
Instructions:
1. Combine all ingredients for crust, mixing until crumbly.
2. Press firmly into greased 8" (20 cm) square cake pan.
3. Bake at 350 F (180 C) for 15- 20 minutes or until light golden.
4. In a small bowl, whisk together topping ingredients until smooth.
5. Pour over crust.
6. Bake 30-35 minutes longer or until set.
7. Cool in pan on rack, then cut into squares.
8. Makes about 30 squares.
Title: Lemonade Cake
Ingredients:
- 1 water
- 3/4 eggs
- 1 sugar
- 4
- 3/4
- 1
Instructions:
1. Preheat oven to 300.
2. Grease and flour a Bundt pan.
3. Dissolve Jello in hot water and set aside - DO NOT JELL.
4. In a large bowl, mix next 3 ingredients.
5. Add Jello and beat together 3 minutes.
6. Turn into Bundt pan.
7. Bake 1 hour or until inserted knife comes out clean.
8. Meanwhile: While cake is baking mix next 2 ingredients and let sit. While cake is still warn, loosen it from edges of pan but leave cake in pan.
9. Pour lemonade mixture over cake allowing it to run down the sides.
10. Save some lemonade mixture. When you turn your cake out onto your, rack put some wax paper under rack and pour saved lemonade mixture over top of cake. This cake is simply divine. Enjoy...
Title: Pistachio Fruit Dessert
Ingredients:
- 1 Cool Whip
- 1 pistachio pudding mix
- 1 1/2 mini marshmallows
- 1 crushed pineapple
- 1 banana
- 1
Instructions:
1. Mix pudding in the Cool Whip.
2. Add undrained pineapples.
3. Add remaining ingredients and mix well.
4. Serve chilled.
Title: Chunky Apple Cake
Ingredients:
- 2 granulated sugar
- 1 1/2 canola oil
- 3 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1/2 nutmeg
- 1 walnuts
- 1 raisins
- 4 granny smith apples
Instructions:
1. In large mixing bowl combine sugar, oil, eggs, and vanilla. Mix with an electric mixer until well combiined (about 2 minutes).
2. In seperate bowl wisk together flour, soda, salt, cinnamon and nutmeg.
3. Add dry ingredients to liquid mixing with an electric mixer--batter will be thick.
4. Fold in walnuts, raisins and apples until all is incorporated.
5. Pile batter into a well greased and floured 12 cup Bundt pan or well greased and floured 9 x 13 x 2 pan.
6. Bake for one hour at 350 or until cake tester comes almost clean.
7. If using Bundt pan let cake cool in pan for 20 minutes and turn onto to rack to continue cooling.
8. If using 9 x 13 x 2 pan cool in pan and cut cooled cake into squares and serve directly from pan.
Title: Florida Citrus Meringue Pie
Ingredients:
- 9 sugar
- 1 cornstarch
- 8 salt
- 1/2 lemon juice
- 2 butter
- 4 lemon zest
- 1/2 orange zest
- 2 vanilla extract
- 1/2 cream of tartar
- 1/2 sugar
- 4
- 1
- 1/4
- 1/2
Instructions:
1. Preheat oven to 450*. Line an unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
2. Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven setting to 350*.
3. Meanwhile, in a saucepan, mix sugar, cornstarch and salt. Whisk in orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat.
4. In a small bowl, whisk a small amount of hot mixture into beaten egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter and lemon and orange zests.
5. For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.
6. Continue beating until soft glossy peaks form.
7. Transfer hot filling to crust. Spread meringue over filling, scaling to edge of crust; swirl top with the back of a spoon.
8. Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.
Title: Mom's Cherry Dumplings
Ingredients:
- 1 cherries
- 3/4 sugar
- 1 cornstarch
- 1/4 cinnamon
- 1 lemon juice
- 1 Bisquick baking mix
- 3 sugar
- 1/3 milk
Instructions:
1. Heat cherry juice, 3/4 sugar, cornstach and cinnamon. Stir until clear and thick. Add cherries and lemon juice, heat to boiling. Pour into a 9 x 13 baking dish.
2. Mix Bisquick, 3 tblsp. sugar, and milk. Drop heaping tablespoonfuls onto top of cherries.
3. Bake at 350 degrees until golden brown, approximately 20 minutes.
Title: White Chocolate Bread -
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 baking soda
- 3 white chocolate chips
- 1/3 butter
- 2/3 sugar
- 2 eggs
- 1/3 milk
- 2 dried cranberries
- 1
- 1/2
Instructions:
1. Mix flour and baking soda.
2. Melt white chocolate chips in a double boiler. Stir until smooth and let it cool.
3. Beat butter in mixing bowl until creamy, with mixer at medium speed.
4. Add sugar, beating until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Add milk and beat until blended.
7. Add cooled chocolate, orange juice and vanilla powder, mixing just until blended.
8. Mix in flour and baking soda. Mix only until combined. Do not over mix.
9. Stir in cranberries.
10. Turn mixture into 1 1/2 qt loaf pan.
11. Bake at 350F for 1 hr and 10 minutes. Cool on a wire rack.
Title: Lemon Olive Oil Cake
Ingredients:
- 5 granulated sugar
- 3/4 olive oil
- 3/4 fresh lemon juice
- 2 all-purpose flour
- 1 lemon, zest of
- 1
- 4
Instructions:
1. Preheat oven to 350*F. Grease a 9-inch springform pan with non-stick cooking spray. Line the bottom with a circle of parchment paper and grease with the non-stick spray.
2. In the bowl of a stand mixer fitted with a wire whisk attachment, whip the egg yolks with 1/2 cup of the sugar until pale and thick.
3. Combine the olive oil and lemon juice and with the mixer running on low, slowly add it to the yolk mixture. It may look slightly curdled. Add the flour and lemon zest and gently fold into the yolk-olive oil mixture with a spatula.
4. Transfer mixture to a separate bowl and set aside. Clean the stand mixer bowl and whisk attachment.
5. In the bowl of the stand mixer fitted with the wire whisk attachment, whip the egg whites until foamy, then slowly add 1/4 cup of the sugar and continue to beat to soft peaks.
6. Gently fold into the olive oil mixture, just barely until incorporated. Do not overmix.
7. Spread into the prepared pan and sprinkle with the remaining 2 tablespoons of sugar.
8. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool for 10 minutes, then remove the sides of the springform pan and cool completely.
9. Dust with powdered sugar and serve with whipped cream and fresh berries, or as desired.
Title: Bailey's Chocolate Chip Cheesecake
Ingredients:
- 4 prepared graham cracker crusts
- 2 1/2 cream cheese
- 2 granulated sugar
- 5 Equal sugar substitute
- 1 eggs
- 1 Baileys Irish Cream
- 2 vanilla extract
- 2 chocolate chips
- 1/4 sugar
- 2 Equal sugar substitute
- 2 instant coffee
- cocoa powder
Instructions:
1. For the Espresso Whipped Cream:
2. In an Stand Mixer fitted with a Whip attachment whip Cream until soft peaks form, gradually add sugar and instant coffee.
3. Whip until stiff peaks form; refrigerate until ready to top cooled cheesecakes.
4. For the Cheesecake:
5. Preheat oven to 325°.
6. In a stand mixer fitted with the whip attachment, whip the Cream Cheese on High until smooth and creamy.
7. Add the Sugar and continue to mix on High until combined (if making as a "low sugar" dessert, omit sugar and substitute 2 T. Equal).
8. Crack all 5 eggs into a pitcher or large measuring cup and slowly add 1 at a time to mixer bowl; continue to mix on high until well combined.
9. Turn mixer off and, using a rubber spatula, scrape the sides and bottom to remove any stuck Cream Cheese.
10. Gradually add Baileys and Vanilla Extract.
11. Mix on High until well combined.
12. Arrange 4 prepared pie shells on a sheet pan, sprinkle with Chocolate Chips (or use Crushed Oreos, Peanut Butter or Carmel Chips) Omit if making a "low sugar" dessert.
13. Divide Mix among 4 pies and use a rubber spatula to smooth out the tops being careful not to touch the sides of the crust.
14. Top with remaining Chocolate Chips.
15. Bake about 50 minutes until puffed up, browned and doesn't jiggle too much when shaken.
16. Allow to cool completely in the fridge (cheesecake will puff up almost double in size in the oven then as it cools will shrink back down below the crust line).
17. Before serving top with prepared Espresso Whipped Cream and dust with Cocoa Powder if using.
Title: Brown Sugar Raspberry Cake
Ingredients:
- 1 all-purpose flour
- 1 whole wheat flour
- 1/2 white sugar
- 1 brown sugar
- 3 1/2 baking powder
- 1/4 baking soda
- 1 egg
- 1 vanilla extract
- 1 light olive oil
- 4 apple
- 1 frozen raspberries
- 1
Instructions:
1. Preheat oven to 175°C (350F).
2. Grease cake tin. (I use the cake tin with a hole in the centre. Cooking time will need to be increased if the cake tin does not have a hole in the centre.).
3. Mix wet ingredients in a large bowl.
4. Combine dry ingredients together in a medium bowl.
5. Place dry ingredients into the large bowl, and stir together thoroughly. (Don't worry about being gentle with the raspberries. The intention is for the raspberries to spread through the cake evenly.).
6. Pour the mixture into a cake tin.
7. Bake for 30 minutes. (A sewer inserted will not come out clean when cake is finished as this is a very moist cake. Instead, tap the surface of the cake and examine colour to determine if it is cooked.).
Title: Chocolate Mud Pie with Hazelnuts
Ingredients:
- 1 all-purpose flour
- 6 cocoa powder
- 1/4 salt
- 1/8 ground nutmeg
- 1 unsalted butter
- 1 granulated sugar
- 2 granulated sugar
- 3 eggs
- 2 vanilla extract
- 3/4 dried cherries
- 6 unsalted butter
- 6 cocoa powder
- 2 confectioners' sugar
- 6 sweetened condensed milk
- 1 light corn syrup
- 2 vanilla extract
Instructions:
1. Preheat oven to 325.
2. Lightly grease a 10.
3. 5" glass or ceramic pie plate and set aside.
4. Put hazelnuts in a skillet over medium heat.
5. Toast 4 minutes, shaking pan occasionally.
6. Set aside to cool slightly, then chop finely.
7. Measure 1/3 cup for filling and 1/2 cup for icing; set aside.
8. For the filling: Sift together flour, cocoa, salt and nutmeg; set aside.
9. Cream butter and granulated sugar until light in color in large mixing bowl, two to three minutes.
10. Add eggs, one at a time at 30 second intervals.
11. On low speed, add Frangelico or vanilla, then dry ingredients.
12. Mix only until blended.
13. Stir cherries and 1/3 cup hazelnuts into batter.
14. Scoop into pie plate and smooth top with back of a spoon.
15. Bake 25 minutes.
16. The center of the pie will be a little shiny and a toothpick inserted in the center should still be slightly moist.
17. Set on a cooling rack.
18. For icing: Melt butter over low heat in heavy 2-quart saucepan.
19. Remove from heat and blend in cocoa powder, confectioner's sugar, condensed milk and corn syrup.
20. Mix as much as possible.
21. Place back on low heat and stir constantly until icing becomes shiny and thin enough to spread.
22. Remove from heat and stir in Frangelico and 1/4 cup of hazelnuts.
23. Spread warm over still-warm pie.
24. Sprinkle remaining 1/4 cup hazelnuts around edge.
25. Serve slightly warm or at room temperature with vanilla ice ream or slightly whipped whipped cream, if desired.
Title: Chocolate Volcano Cakes With Espresso Ice Cream(ATK)
Ingredients:
- 2 coffee ice cream
- 1 1/2 unsalted butter
- 10 granulated sugar
- 1 1/2 bittersweet chocolate
- 8 cornstarch
- 2 eggs
- 2 Grand Marnier
- 3 confectioners' sugar
- 4
- 2
Instructions:
1. FOR THE ICE CREAM: Transfer the ice cream to a medium bowl and, using a rubber spatula, fold in the ground espresso until incorporated. Press a sheet of plastic wrap flush against the ice cream to prevent freezer burn and return it to the freezer. (The ice cream can be prepared up to 24 hours ahead.).
2. FOR THE CAKES: Lightly coat eight 4-ounce ramekins with butter. dust with sugar, tapping out any excess, and set aside.
3. Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks, and Grand Marnier and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.).
4. Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
5. Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake and the area of the plate where the ice cream will be placed. Remove the ice cream from the freezer and scoop a portion on top of the confectioners' sugar, next to the cake. Serve immediately.
Title: Marshmallow Fridge Tart
Ingredients:
- 150 marshmallows
- 12 vanilla extract
- 5 crushed pineapple
- 250 lemon juice
- 1 graham cracker crumb crust
- 100
- 125
- 1
Instructions:
1. Mix lemon juice and condensed milk.
2. Mix in marshmallows and cherries.
3. Whip cream stiffly then add vanilla extract and pineapple.
4. Mix everything together and pour into prepared crumb crust.
5. Refrigerate to set.
Title: Citrus Triangles
Ingredients:
- 1 sugar
- 1 butter
- 1 egg
- 1 lemon, zest of
- 1 all-purpose flour
- 1 baking powder
- 1/4
- 2 1/2
- 1/2
- 2
Instructions:
1. Cream butter and sugar.
2. Add egg, lemon peel, orange peel, orange juice and lemon extract and mix well.
3. Add flour and baking powder; mix.
4. Mix in candies by hand.
5. Divide dough in half; then shape each into a long roll about 8 inches long.
6. Place on wax paper and flatten sides into a triangle shape.
7. Wrap in the wax paper and chill 2 hours.
8. Cut 1/4-inch slices.
9. Bake in a 375° oven for 8-10 minutes or until edges are lightly browned.
Title: Nina's Jewels
Ingredients:
- 1 1/2 butter
- 1 sugar
- 2 vanilla
- 1 flour
- 4
Instructions:
1. Cream butter and sugar thoroughly. Add egg yolks and vanilla, beating well, Stir in flour, mixing well.,.
2. Form into 3/4 -inch balls. Arrange on an ungreased baking 1 1/2 inches apart. Make an indentation in the center of each ball., Fill with the desired jam or jelly of your choice.
3. NOTE: Before baking, if you wish you can dip the balls in beaten egg whites, then in finely chopped nuts, add jam and bake,.
Title: Pricilla's Pumpkin Roll II
Ingredients:
- 3 eggs
- 1 fine sugar
- 2/3 Libby's canned pumpkin
- 3/4 all-purpose flour
- 1 baking soda
- 1/2 cinnamon
- 1/2 pecans
- 8 cream cheese
- 2 unsalted butter
- 1 confectioners' sugar
- 1/2 pure vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Blend together cake ingredients except nuts. Add nuts and mix well. Pour batter unto greased lipped small cookie sheet or jelly roll pan and spread evenly to form a 7"x11" rectangle.
3. Bake for 10 to 12 minutes or until edges start to brown.Do not 0verbake or the cake will crack and be tough.
4. Remove from oven and let stand 5 minutes. Loosen cake from pan with a spatula. Cover cake(stillin the pan with a sheet of wax paper 3 inches larger than the cake. Place a clean towel over wax paper and flip cake onto waxed paper that is supported by the towel. Roll cake up in waxed paper (or if the cake is too hot use towel and waxed paper together to help you roll the cake) and set aside for twenty minutes. Meanwhile, cream together filling ingredients until smooth. Unroll cake after twenty minutes and spread filling on cake. Re-roll cake and wrap in waxed paper. Refrigerate at least 2 hours before serving.
5. Triple recipe to use an entire 15 oz. can of pumpkin reducing sugars by 1/2 cup each.
6. Pumpkin roll can be double wrapped or vacuum packed and frozen for up to a month and can be served with pie filling.ice cream,or dusted with powdered sugar .
Title: Maids of Honor
Ingredients:
- 1 all-purpose flour
- 1 granulated sugar
- 1/4 butter
- 1/4 milk
- 2 butter
- 3/4 granulated sugar
- 1 all-purpose flour
- 1/4 nutmeg
- 2 eggs
- 2 cream sherry
- 3/4 brandy
- 2
Instructions:
1. Preheat the oven to 375°F.
2. You will need ungreased mini-muffin tins to make 24 cookies.
3. Combine 1 cup flour and 1 tablespoon sugar; cut in the 1/4 cup butter until the texture of small crumbs.
4. Sprinkle the milk, one tablespoon at a time, over the dough until it is moistened and can be formed into a ball.
5. On a lightly floured surface, roll the dough out to 1/8 inch thickness.
6. and cut into 2" to 3" circles using a cookie cutter.
7. Press the circles into the bottom and up the sides of ungreased mini muffin cups and set aside.
8. In a medium bowl, cream together the 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour.
9. Beat in the eggs and sherry, then stir in the ground almonds.
10. Place 1/4 teaspoon of jam into the bottom of each of the lined cups, and cover each with 1 tablespoon of the almond mixture.
11. Bake for 15 to 20 minutes until the tops are lightly browned.
12. Allow to cool slightly before removing from muffin tins to cool on wire racks.
Title: Finnish Blueberry Pie
Ingredients:
- 2 1/4 flour
- 1/3 egg
- 1 sugar
- 1/3 butter
- 3/4 blueberries
- 2 sugar
- 1 potato flour
Instructions:
1. Make the butter soft and add sugar to it; If using it.
2. Mix eggs, cream, and flour.
3. Do not beat the dough.
4. Dough must stand in cool place for 15 minutes.
5. Preheat the oven to 350°F Dough must be rolled out into a thin sheet and laid into the greased baking sheet, shaping and raising the edges all away around.
6. Sugar is then mixed with blueberries, if using, and the potato flour or breadcrumbs.
7. Then the filling is spread on the dough, bake untill the crust is brown.
8. Take out of oven and let it sit until pie is cooled down ten minutes and then serve.
Title: Sour Cream Chocolate Cupcakes
Ingredients:
- 1/4 butter
- 4 eggs
- 2 sugar
- 2 water
- 1 sour cream
- 3/4 vanilla extract
- 1 all-purpose flour
- 2 baking soda
- 1 butter
- 1/2 powdered sugar
- 4 sour cream
- 4 vanilla extract
- 1/2 chocolate curls
- 2
Instructions:
1. Preheat oven to 350* F. Line 24 muffin cups with paper liners and set aside.
2. In a microwave-safe bowl, combine chocolate and butter. Heat for 1 minute and stir. Heat for an additional 30 seconds and stir; repeat heating for 30 seconds and stirring until chocolate mixture is nearly smooth.
3. In a large mixing bowl, beat together the eggs, sugar, water, sour cream, and vanilla. Combine flour and baking soda in a small bowl and add to egg mixture. Add chocolate mixture and beat on high for 2-3 minutes.
4. Fill paper liners 2/3 full of batter. Bake at 350* F for 18-20 minutes or until toothpick tests clean. Allow to cool in pans for 10 minutes; remove cupcakes to wire racks and cool completely.
5. To make frosting, combine chocolate and butter in a microwave-safe bowl. Heat for 1 minute and stir. Heat for an additional 30 seconds and stir; repeat heating for 30 seconds and stirring until chocolate mixture is nearly smooth. Cool for 10 minutes.
6. Using a hand mixer, beat powdered sugar, sour cream, and vanilla into chocolate mixture on low until smooth. Frost the cooled cupcakes.
7. Store cupcakes in the refrigerator. Garnish with chocolate curls before serving, if desired.
Title: Gingerbread Cake - Gluten Free
Ingredients:
- 2 1/4 ginger
- 2 cinnamon
- 2 ground cloves
- 2/3 baking powder
- 1 sugar
- 2/3 salt
- 1/2 xanthan gum
- 1 eggs
- 3 molasses
- 2/3 sour cream
- 2/3 mayonnaise
- 2/3
Instructions:
1. Preheat oven to 350°F.
2. Mix together flour, ginger, cinnamon, ground cloves, baking powder, sugar, salt and xanthan gum.
3. In a smaller bowl beat the eggs.
4. Add the molasses, sour cream and mayonnaise.
5. Pour the liquid ingredients into the dry ingredients.
6. Beat at medium speed until blended, about two minutes.
7. Pour the batter into a greased and rice flour dusted 8" x 8" cake pan.
8. Bake for 40 - 45 minute or until top cracks.
9. Let cool in pan.
10. Serve hot or cold.
Title: Wearing O' the Green Cake
Ingredients:
- 1 water
- 3 boiling water
- 1/3 cold water
- 1 1/3 milk
- 2 vanilla instant pudding mix
- 1
- 1/2
- 1
Instructions:
1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking dish.
2. Cool for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
3. With a meat fork or wooden skewer, poke holes about 2 inches apart into cooled cake.
4. Slowly pour gelatin over cake; refrigerate.
5. In a bowl, whisk milk and pudding mix for 2 minutes or until soft-set.
6. Fold in whipped topping.
7. Spread over cake.
8. Decorate with sprinkles.
9. Cover and refrigerate until serving.
Title: Comfort Me With Apple Crisp
Ingredients:
- 2 granny smith apples
- 1/4 golden raisin
- 2 brown sugar
- 1 lemon juice
- 1 flour
- 1/2 lemon zest
- 1/2 vanilla extract
- 1/2 cinnamon
- 1/4 nutmeg
- 1/3 brown sugar
- 1/4 flour
- 1/4 oats
- 1/4 vanilla extract
- 1/2 cinnamon
- 1/2 salt
- 1 butter
- 2 pecans
- 1/3 vanilla ice cream
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Generously butter 2 individual gratin dishes or, if you want to make this as one crisp, a pie dish.
2. For Topping: Place all the ingredients, except pecans, in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done by rubbing with your fingertips.) Stir in the pecans. Set aside (I popped it in the fridge to keep the butter cold) while you prepare the filling.
3. For Filling: Gently combine the apples with the raisins, brown sugar, lemon juice, zest, flour, vanilla extract and spices. Transfer to your prepared baking dish(es) Scatter the topping evenly over the apples.
4. Bake for approximately 35-45 minutes (depending on how tender you like your apples) or until the topping is golden brown and the apples are fragrant and bubbling. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
5. Serve with a premium-grade vanilla ice cream.