lumicero/recipes-ing2inst huggingface dataset:
Title: Cheaters Russian Khrusty
Ingredients:
- 8 confectioners' sugar
- 1
Instructions:
1. Cut 1 sheet at a time of egg roll wrappers from corner to corner to form a triangle.
2. Fold two corners on long side of triangle to form a smaller triangle (does not have to be precise).
3. In a skillet with about 1" deep oil -- fry a few triangles at a time until they are light golden brown in hot oil. Each Khrusty only takes 1-2 minutes to reach desired color.
4. Warning: Watch out as oil splatters.
5. Drain on absorbent paper and sprinkle with confectioner's sugar.
6. Enjoy!
Title: Best Ever Healthy Devil's Food Cake
Ingredients:
- 1 1/2 2% buttermilk
- 4 chocolate chips
- 3 eggs
- 1 applesauce
- 1 1/2 sugar
- 1 whole wheat flour
- 3/4 cake flour
- 1/4 baking soda
- 2 cream of tartar
- 1/2 vanilla extract
- 1 1/2 reduced-fat cream cheese
- 2 Cool Whip Lite
- 6 powdered sugar
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F. On a double boiler melt 1 cup of buttermilk and chocolate chips. Let it cool.
2. Mix eggs, applesauce, sugar, remaining buttermilk, and vanilla. Beat until combined.
3. Sift flours, cocoa powder, baking soda, and cream of tartar into a bowl. Gradually add dry ingredients to wet ones and combine.
4. Add melted chocolate stirring at the same time as you incorporate the melted chocolate into the bowl.
5. Grease and flour a 9 inch spring from pan and add cake butter into the pan.
6. Bake for 40 to 50 minutes depending on the oven. Cool in pan before frosting.
7. For the frosting, combine cream cheese and sugar with electric mixer. Fold whip cream and frost cake. Decorate as desired.
Title: Apple Crisp
Ingredients:
- 1 flour
- 1 sugar
- 1/3 butter
- 1 egg
- 1/2 salt
- 4 baking powder
- 1 cinnamon
- 1
Instructions:
1. Mix the flour, sugar, baking powder, salt and egg together to form crumb mixture.
2. Place apple pie filling on bottom of greased square baking dish.
3. Spread crumb mixture over apple pie filling.
4. Melt butter and drizzle over entire mixture.
5. Sprinkle cinnamon over butter.
6. Bake at 350° F for 35-45 minutes.
7. (Serve with vanilla ice cream).
Title: Pineapple Snack Cake
Ingredients:
- 1 crushed pineapple
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 3/4 sugar
- 1/3 milk
- 1/3 butter
- 2 eggs
- 1/2 vanilla extract
- 1/3 brown sugar
Instructions:
1. Preheat oven to 350.
2. Drain pineapple, reserving 1/3 cup juice.
3. Set aside.
4. Combine flour and next 3 ingredients; make a well in the center.
5. Combine the reserved juice, milk and next 3 ingredients.
6. Add wet to dry ingredients, stirring just until moistened.
7. Spoon into a greased 9' square pan.
8. Top with pineapple and then sprinkle with brown sugar.
9. Bake for 25- 30 minutes.
10. Cool in pan on wire rack for 10 minutes.
Title: Pie Crust Like Snow White's
Ingredients:
- 2 all-purpose flour
- 1 salt
- 2/3 shortening
- 2 shortening
- 2 flour
Instructions:
1. Mix flour and salt.
2. Add shortening and blend in with a pastry cutter until crumbly, moist and looks like little white peas.
3. Add half of the water.
4. Mix with your hands.
5. Add more water until dough is quite sticky. Depending on your humidity that day, you may not need all of the water.
6. Divide dough in half.
7. Sprinkle 1/2 cup or so of flour onto your table.
8. Roll the flour into the dough, adding more as necessary.
9. Roll dough into a circle, turning often.
10. Makes two 9" rounds.
Title: Rocky Road Bars
Ingredients:
- 1 butter
- 2 margarine
- 2 Bisquick
- 1 sugar
- 1/2 vanilla
- 2 eggs
- 1 miniature marshmallow
- 1/4
Instructions:
1. Grease bottom of 13x9x2" baking pan.
2. Heat 1/2 cup chocolate bits and butter in 1 quart saucepan over low heat.
3. Stir occasionally, till melted.
4. Mix Bisquick, sugar, vanilla and eggs.
5. Stir in chocolate/butter mixture; spread in pan.
6. Bake for 15 minutes.
7. Sprinkle with marshmallows, nuts and rest of chcolate bits.
8. Bake 10-15 minutes till marshmallows are light brown.
9. Cool.
10. Cut into 2" squares.
Title: BBQ Baked Pineapple
Ingredients:
- 1 fresh pineapple
- 1/4 maple syrup
- 2 rum
- 2 butter
- ice cream
Instructions:
1. Cut off crown from pineapple and discard.
2. Without peeling, cut pineapple lengthwise into 6 wedges.
3. Remove core from each piece.
4. With serrated knife, loosen pineapple from outer rind, cut fruit almost through crosswise into wedges but do not remove rind.
5. Place each wedge on 12 inch square double sheet of foil.
6. Drizzle with maple syrup, sprinkle with rum (if using) and dot with butter.
7. Fold up foil, sealing loosely to leave room for steam.
8. Cover and bake on grill over medium hot coals or on medium setting for 30 to 40 minutes or until very hot and bubbly.
9. Serve hot, topped with whipped cream or ice cream.
Title: Copycat Hardees Peach Cobbler
Ingredients:
- 1 butter
- 1 cinnamon
- 1/4 sugar
Instructions:
1. Preheat oven to 375 degrees F.
2. Spread the pie filling into a square baking pan.
3. Put the slices of butter on top of the pie filling, placing them as evenly as possible.
4. Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter. You will need to cut off the edges that hang over and make them fit on the square pan.
5. Sprinkle liberally with cinnamon and sugar. Bake for about 20 to 25 minutes, until pie crust is lightly browned.
6. Serve with a scoop of vanilla ice cream.
Title: Red Zinger Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/2 raspberry gelatin powder
- 3 sweetened condensed milk
- 2 Cool Whip
- 14 Chambord raspberry liquor
- 1
Instructions:
1. Preheat oven to 350°F Grease bottom only of 13x9 pan.
2. Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
3. Stir in the raspberry jello powder.
4. Pour into prepared pan (13x9).
5. Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
6. Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
7. spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
8. Top with Cool Whip and then sprinkle with coconut.
Title: Orange Delight
Ingredients:
- 1 butter
- 2 margarine
- 3/4 sugar
- 1/3 unflavored gelatin
- 2 reduced-fat ricotta cheese
- 1 mandarin oranges
- 16 reduced-sugar orange marmalade
- 1
- 1/8
- 1
- 2
Instructions:
1. In a bowl, combine wafer crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 375° for 10 minutes. Cool on a wire rack. In a saucepan, combine orange juice, sugar and gelatin; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Cool for 10 minutes.
2. Meanwhile, in a blender or food processor, cover and process ricotta cheese until smooth. Add the yogurt, orange peel, extract if desired and gelatin mixture; cover and process until smooth. Set aside 1/3 cup oranges for garnish. Add remaining oranges to yogurt mixture. Spoon into the crust.
3. Chill for at least 6 hours or overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Arrange reserved oranges on top. Melt marmalade; spoon over top. Refrigerate leftovers.
Title: Peanut Butter & Chocolate Chip Cream Cheese Cookies
Ingredients:
- 1 cream cheese
- 8 sugar
- 1/3 vanilla
- 2 chocolate chips
- 3/4
Instructions:
1. Beat sugar, cream cheese and vanilla together until smooth and creamy.
2. Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough. Pinch together seams on pre-cut crescents if necessary.
3. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
4. Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
5. Roll the crescent sheet up tightly and wrap in cling wrap.
6. Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
7. When chilled preheat oven to 350°.
8. Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
9. Slice the crescent roll into 1/4" slices. They won’t keep the precise round shape, but that is fine!
10. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
11. Cool on the parchment paper or wire rack.
Title: Shamrock Mint Parfaits
Ingredients:
- 1 1/4 unflavored gelatin
- 1/2 cold water
- 3/4 sugar
- 1/2 fat-free evaporated milk
- 1 1/4 vanilla extract
- 1
- 2
- 1/8
- 6 -7
Instructions:
1. Sprinkle gelatin over water in medium saucepan; let stand 2 minutes to soften. Cook over low heat, stirring constantly until gelatin is completely dissolved, about 3 minutes.
2. Stir together sugar and cocoa in small bowl; gradually add to gelatin mixture, stirring with whisk until well blended. Continue to cook over low heat, stirring constantly, until sugar is dissolved. Remove from heat.
3. Stir in evaporated milk and vanilla. Pour mixture into large bowl. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 20 minutes. Fold 1/2 cup whipped topping into chocolate mixture.
4. Divide about half of mixture evenly among 8 parfait or wine glasses. Stir extract and food color into remaining 1-1/2 cups topping; divide evenly among glasses. Spoon remaining chocolate mixture over topping in each glass. Garnish as desired. Serve immediately or cover and refrigerate until serving time.
Title: Pineapple-Nut Pound Cake
Ingredients:
- 18 1/4 flaked coconut
- 1/2 margarine
- 1/2 butter
- 2 crushed pineapple
- 1 eggs
- 1/4
- 3
Instructions:
1. Heat oven to 350°.
2. Grease and flour 12-cup bundt cake pan.
3. Mix coconut, nuts and margarine or butter; sprinkle in pan.
4. Drain pineapple thoroughly, reserving syrup.
5. Add enough water to syrup to measure 1 1/4 cups.
6. Beat cake mix (dry), oil, pineapple liquid and eggs in large mixer bowl on low speed, scraping bowl constantly, until moistened.
7. Beat on medium speed, scraping bowl frequently, 2 minutes.
8. Pour batter into pan.
9. Spoon pineapple evenly over batter.
10. Bake until cake springs back when toughed lightly in center, 40 to 45 minutes.
11. Cool 10 minutes; invert on wire rack or heatproof serving plate.
12. Remove pan; cool completely.
Title: Almond Pound Cake
Ingredients:
- 1 unsalted butter
- 2 1/2 sugar
- 4 eggs
- 3 flour
- 1/4 baking soda
- 1 buttermilk
- 1/2 vanilla
- 2 butter
- 1 1/2 - 2 confectioners' sugar
- 1/2
- 1/8 - 1/4
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, blend together butter and sugar.
3. Add eggs one at a time, beating well after each addition.
4. Sift together dry ingredients.
5. Add to the butter mixture, alternating with the buttermilk.
6. Stir in the extracts and beat until smooth.
7. Butter the sides and bottom of a bundt pan.
8. Press almonds against sides.
9. Pour batter into the pan.
10. Bake 1 hour or until toothpick inserted in center comes out clean.
11. Let cake cool in pan 10 minuts then remove from pan and cool on a rack.
12. Dust with powdered sugar.
Title: Vegan Vanilla Cake
Ingredients:
- 2 1/4 baking powder
- 3 sea salt
- 1 canola oil
- 1/3 coconut oil
- 1/2 maple syrup
- 1 lemon zest
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly oil a 9-inch cake pan and dust with flour.
3. In a large mixing bowl, sift together the the flour, baking powder, and salt.
4. In a medium mixing bowl, whisk together the oil, syrup, zest, vanilla, and milk until completely combined and smooth.
5. Gently stir the wet ingredients into the dry, mixing until just smooth. Do not overmix, which will make the cake tough. The batter should not be runny.
6. Scrape batter into prepared pan and bake on center rack of oven for 40 minutes, or until a toothpick inserted in center comes out clean.
7. Cool in pan on wire rack for 10 minutes before delicately removing from pan. Cool completely before icing.
Title: Better for You Carrot Cake
Ingredients:
- 1 flour
- 1 1/2 flax seed meal
- 1/2 baking powder
- 2 baking soda
- 1 cinnamon
- 1 1/2 allspice
- 1/2 salt
- 3/4 eggs
- 2 sugar
- 2 light olive oil
- 1 1/3 carrots
- 1 apple
- 3 cream cheese
- 1 reduced-fat cream cheese
- 8 powdered sugar
- 6 vanilla extract
- 2 1/4
- 1
Instructions:
1. Grind half the almonds; mix with the next seven ingredients.
2. In another bowl, beat the eggs, egg whites, and sugar really well. Mix in oil. Fold in the flour mix. Stir in the carrots, apples and the rest of the almonds.
3. Spread into two 9 inch circle pans, greased and lined with parchment paper. Grease the paper too. A 9x13 pan will do too.
4. Bake at 350 degrees for 30-35 minutes until a toothpick comes out clean from the middle. Cool in pans for 10 minutes, then put the cakes on racks to finish cooling.
5. For the frosting, beat all the ingredients together. Frost the cake after it's cooled.
Title: Chocolate-Caramel Fondue
Ingredients:
- 1 sweetened condensed milk
- 1 strawberry
- 9
- 1
Instructions:
1. In a small (1-quart) slow-cooker, add condensed milk, caramel topping, and chocolate; stir to combine.
2. Cover and cook on LOW for 2 hours.
3. Stir until mixture is smooth.
4. Serve immediately.
5. I like to serve this with different fruits, especially strawberries.
6. If mixture thickens, stir in a little warm milk.
Title: Old Grand Dad Bourbon Cake
Ingredients:
- 2 white sugar
- 1 1/2 butter
- 6 eggs
- 1/2 dark molasses
- 1/2 Bourbon
- 1 baking soda
- 1 1/2 pecan halves
- 1 1/2 raisins
- 4 all-purpose flour
- 2 nutmeg
- 2 ground cinnamon
- 1/2 ground cloves
- pecan halves
- maraschino cherry
Instructions:
1. Preheat oven to 300°F.
2. Well grease bottom, sides and middle tube of a 10 in tube pan. Cut brown paper bags to fit the bottom, sides and middle tube. Line pan with brown paper bags and grease very well, making sure the bags stay in place.
3. Take out a 1/4 cup of the flour and mix with the pecan halves and raisins. Set aside.
4. Mix remaining flour, nutmeg, cinnamon and cloves. Set aside.
5. In a large bowl cream butter and sugar until blended.
6. Add eggs and beat well.
7. Dissolve baking soda in the bourbon. Add bourbon mixture and molasses to butter/egg mixture. Mix well.
8. Stir in both flour mixtures.
9. *Note batter will be thick.
10. Carefully pour batter into the pan making sure the bags are staying in place.
11. Top batter decoratively with some pecan halves and maraschino cherries.
12. Bake for 2 hours 10 minutes or until toothpick inserted in center comes out clean.
13. Cool 20 minutes on a cooling rack.
14. Remove from pan and carefully remove brown paper bags. Flip over on serving plate so cherries and pecans are on top.
15. Cool completely before serving.
Title: Vegan Chocolate and Maple Baklava
Ingredients:
- 1 phyllo pastry sheets
- 3/4 walnuts
- 2 semisweet vegan chocolate chips
- 1 brown sugar
- 2 sugar
- 1/2 brown sugar
- 1/4 water
- 1/2 light corn syrup
- 1/2
- 1
Instructions:
1. Unroll pastry sheets and cover with damp towels and plastic wrap. Heat oven to 350. Place one sheet of dough in a 9x13" pan and brush with butter substitute. Place another sheet on top, brushing with butter substitute, and repeat until half the sheets have been used.
2. Sprinkle on walnuts, chocolate chips, and the 2 tablespoons brown sugar.
3. Place the rest of the dough sheets on top, brushing each with butter substitute. Press down around edges and, with a knife, make five evenly-spaced length-wise incisions so that you wind up with six long strips. Make diagonal cuts every 1.5", so that your six long strips become diamond-shaped pastries. (Feel free to cut squares, instead.).
4. Bake at 350 for 30-35 minutes or until puffy and golden.
5. Combine the rest of the ingredients except the maple flavor in a small saucepan and cook over medium heat until boiling and boil for five minutes, stirring constantly. Remove from heat and stir in maple flavor; refrigerate until baklava is ready.
6. Pour syrup over baklava as soon as it comes out of the oven and let cool.
Title: Crema Catalana
Ingredients:
- 1 milk
- 2 lemon
- 2 orange
- 8 cinnamon sticks
- 2 vanilla extract
- 1/4 sugar
- 3 nutmeg
- 1 cornstarch
- cornstarch
Instructions:
1. In a medium saucepan, add the milk, lemon and orange peels, vanilla and cinnamon sticks; bring to a boil. Simmer for 10 minutes, then discard the lemon and orange peels and cinnamon sticks.
2. Beat eggs, sugar, nutmeg, and cornstarch together until well combined, and light in color.
3. Add about 1 to 2 cups of the warm milk to the eggs, a little at a time, stirring constantly, until the eggs are nice and hot, but not scrambled. Pour the egg mixture into the milk, again, keep stirring!
4. Cook the whole mixture over medium heat until it starts to get nice and thick. This should take about 7 minutes. Remove it from the heat, and strain if you like, to make sure there aren't any bits of scrambled egg.
5. Divide the custard into 6 ramekins, and chill for at least 4 hours, covered.
6. Just before serving, sprinkle each custard with 1 tbsp of sugar, and using a kitchen torch (my favorite) or your oven's broiler, caramelize the sugar. Make sure to do this quickly, so the custard underneath doesn't curdle.
7. Grab a spoon and dig in!
Title: Cherry Dumplin´ Cake
Ingredients:
- 1 cherry pie filling
- 1 sweetened condensed milk
- 1 butter
- 1/2 margarine
- 2 butter
- 2 1/2 margarine
- 1/2 biscuit mix
- 1/2 brown sugar
Instructions:
1. Preheat oven to 350°F In medium bowl, combine pie filling, EAGLE BRAND® and extract.
2. In large bowl, cut 1/2 cup butter into 2 cups biscuit mix until crumbly. Stir in cherry mixture. Spread into greased 13X9-inch baking pan.
3. In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Stir in nuts. Sprinkle evenly over cherry mixture.
4. Bake 60 to 70 minutes or until golden brown. Serve warm with ice cream (optional). Store leftovers covered in refrigerator.
Title: Lemon Cake Filling
Ingredients:
- 3/4 sugar
- 2 cornstarch
- 1/8 salt
- 3/4 cold water
- 2 lemon zest
- 1 butter
- 1
Instructions:
1. Mix the sugar, cornstarch and salt together in a small saucepan.
2. Add water and whisk until blended.
3. Whisk in egg yolks, lemon zest and juice.
4. Cook over medium heat, whisking constantly until thick and bubbling.
5. Boil for 1 minute; then remove from the heat.
6. After removing from the heat, gently stir in the butter.
7. Cool to room temperature without further stirring.
8. Fills one 8- inch layer.
Title: Wise Choice Rum Raisin Bread Pudding
Ingredients:
- 8 raisins
- 3/4 golden raisin
- 1/4 butter
- 2 1/4 egg substitute
- 2 1/2 sugar
- 3/4 cinnamon
- 2/3 nutmeg
- 1 powdered sugar
- 1
- 1/4
Instructions:
1. Spray an 11 x 7-inch baking dish with nonstick cooking spray.
2. Add bread cubes and raisins.
3. Heat half and half and butter in a medium saucepan, stirring until butter is melted and mixture is almost boiling. Let cool for 10 minutes.
4. Whisk together egg substitute, sugar, cinnamon, extract and nutmeg in a medium bowl. Slowly whisk in butter mixture, mixing until well blended. Pour over bread cubes, making sure that all are coated with mixture; let stand for 1 hour.
5. Preheat oven to 350 degrees. Place baking dish in a larger pan with 1/2-inch of hot water. Bake for about 30 minutes, then tent loosely with foil and bake for 10 minutes more or until liquid is absorbed.
6. Let cool to warm before serving. Dust with powdered sugar, if desired.
Title: Must-Have Chocolate Chip Cookies
Ingredients:
- 1 raisins
- 1/2 boiling water
- 1/2 peanut butter
- 1/4 butter
- 1/2 sugar
- 2 eggs
- 1 ground cinnamon
- 1 vanilla
- 1/2 baking soda
- 1/2 all-purpose flour
- 1 1/4 rolled oats
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degree F.
2. In a small bowl, combine raisins and boiling water; set aside.
3. In a large bowl, beat peanut butter and butter with an electric mixer on medium speed for 30 seconds.
4. Add sugar, egg, cinnamon, vanilla, and baking soda. Beat until combined. Add flour; beat until smooth. Stir in oats.
5. Drain the raisins. Add raisins and chocolate pieces to oat mixture.
6. Drop by rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 40 cookies.
Title: Something Special Fruit Cobbler
Ingredients:
- 3 frozen blackberries
- 3 Splenda sugar substitute
- 1/2 cinnamon
- 1 fresh cherries
- 3/4 low-fat milk
- 1/4 Splenda sugar substitute
- 1/2 cinnamon
- 2 baking mix
Instructions:
1. Use a large mixing bowl to combine STILL FROZEN peaches and blackberries.
2. Toss with Splenda and a little dash of cinnamon.
3. Spread into a large rectangular baking dish (I used a 7 x 11 disposable cake pan- perfect size).
4. Pit cherries and evenly distribute cherry halves across peaches and blackberries.
5. In a large mixing bowl, stir together milk and almond extract.
6. Add 1/2 cup Splenda, a little cinnamon, and the 2 cups baking mix.
7. Mix with a hand mixer until just combined.
8. Drop batter all over the fruit mixture.
9. Bake at 350 degrees Fahrenheit for about 45 minutes (Start watching it after 35 minutes).
10. As soon as you take it out of the oven, brush a mixture of milk, splenda, and cinnamon across the cobbler crust.
11. Serve with Blue Bell Ice Cream (optional -- sorta :)!
Title: Toffee Studded Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1 3/4 sugar
- 3 cinnamon
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Beat butter, shortening and 1 cup sugar in a large bowl until fluffy.
3. Add eggs; beat thoroughly.
4. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended.
5. Stir in toffee bits.
6. In a small bowl, mix 3 tablespoons sugar and the cinnamon together.
7. Shape cookie dough into 1 1/4 inch balls, roll in sugar-cinnamon mixture.
8. Set onto cookie sheet and bake 9 to 11 minutes or until lightly browned around the edges.
9. Cool slightly then remove from cookie sheet.
Title: Peach and Apricot Cobbler
Ingredients:
- 1/2 granulated sugar
- 2 cornstarch
- 1 apricots
- 1 margarine
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 flour
- 1/2 granulated sugar
- 1/2 baking powder
- 3/4 salt
- 1/4 margarine
- 2 egg
- 1
Instructions:
1. Use steps 2 - 5 to make the fruit base:
2. Mix the sugar, cornstarch, 1/2 cup of saved juice from the peaches and the apricots in a saucepan.
3. Cook over medium-low heat until the mixture boils and thickens-- stirring constantly.
4. Stir in the margarine, nutmeg, and cinnamin.
5. Add the two fruits and spoon the fruit base into a greased 1 1/2 quart baking dish.
6. Use steps 7 & 8 to make the topping:
7. Mix the flour, sugar, baking powder, salt, butter and egg in a bowl.
8. Spoon this mixture over the top of the fruit base.
9. Bake 400 degrees about 30 minutes.
10. It should be golden brown.
11. Serve with cool whip, whipped cream or vanilla ice cream.