lumicero/recipes-ing2inst huggingface dataset:
Title: Cantaloupe and Blueberries With Fresh Strawberry Sauce
Ingredients:
- 2 fresh strawberries
- 2 granulated sugar
- 2 kirsch
- 1 fresh lemon juice
- 1 cantaloupe
- 1 blueberries
Instructions:
1. Puree strawberries in blender or foodprocessor.
2. Add sugar, kirshc and lemon juice then process to mix.
3. Halve cantaloupe, remove seeds and cut flesh into bite sized pieces.
4. Spoon cantaloupe and blueberries into 4 stemmed glasses.
5. Drizzle sauce over fruit, garnish with strawberry fans if using and enjoy.
Title: Ponchatula Strawberry Cupcakes
Ingredients:
- 2 1/2 cake flour
- 1 baking soda
- 1/4 salt
- 1/3 buttermilk
- 1/4 canola oil
- 1/2 vanilla extract
- 1 unsalted butter
- 1/2 sugar
- 1 1/2 eggs
- 2 strawberry
- 1 orange zest
- 1 strawberry
- 1/2 fresh lemon juice
- 2 cream cheese
- 1 unsalted butter
- 1 powdered sugar
- 1 1/2
- 4
Instructions:
1. Preheat oven to 350°; spray a muffin pan with nonstick cooking spray or line with foil baking cups.
2. In a bowl, sift together the flour, baking soda, and salt.
3. In another bowl, combine the buttermilk, oil, and almond and vanilla extracts; set aside.
4. In an electric mixer, beat the butter and sugar until light and fluffy; add in the eggs one at a time, beating well after each addition.
5. Gradually add the buttermilk mixture; beat for 1 minute at medium speed.
6. Reduce speed to low and add the flour mixture; mix until just combined.
7. Stir in the strawberries and zest; spoon into prepared muffin tins, filling them 2/3 full; bake for 18-20 minutes, or until the cupcakes spring back when touched lightly in the center.
8. Cool in the pans for 10 minutes, then unmold the cupcakes and cool on racks.
9. Make the frosting: in a small saucepan over medium heat, combine the strawberries, jam, and lemon juice; cook and stir for 5 minutes, or until the jam is melted and the strawberries are soft.
10. Press any big pieces with the back of the spoon to mash.
11. In an electric mixer fitted with the paddle attachment, mix the cream cheese and butter at medium speed until creamy.
12. At low speed, slowly add the powdered sugar and mix until combined; add the strawberries and mix at low speed until blended.
13. When the cupcakes are completely cooled, spread with the frosting.
Title: Banana-Peanut Butter Sauce
Ingredients:
- 6 lite silken firm tofu
- 1 banana
- 2 vanilla
- 1/4 - 1/3 lemon juice
- 1/4
- 1/2
Instructions:
1. Blend all ingredients in a food processor or blender until smooth.
2. Refrigerate until needed. The sauce will thicken in the fridge.
Title: Montgomery Pies
Ingredients:
- 2 sugar
- 3 flour
- 1 milk
- 3/4 shortening
- 2 margarine
- 2 1/2 eggs
- 1 baking powder
- 1 sugar
- 1 molasses
- 1 lemon
- 2 cold water
- 2 eggs
- flour
Instructions:
1. First, you need 4 pie shells in pie pans.
2. Mix wet bottom and pour into shells.
3. Top with cake batter.
4. Bake at 450 for 10 minutes then 350 for 30 minutes.
Title: Chocolate Macadamia Nut Creme Brulee
Ingredients:
- 2 heavy cream
- 1/3 granulated sugar
- 4 vanilla extract
- 1/2 dark semi-sweet chocolate
- 3/4 heavy cream
- 2 fresh ginger
- 1/4 nutmeg
- 1/8 ground mace
- 1/8 light brown sugar
- 1/8 granulated sugar
- 6
- 4
Instructions:
1. CUSTARD: Beat together the ingredients, strain and reserve.
2. CHOCOLATE MIXTURE: Heat cream to boil, remove and stir in remaining ingredients, keep warm.
3. BRULEE TOPPING: Mix together and reserve.
4. FINAL PROCEDURE: Preheat oven to 300°F Place Chocolate mix evenly into the bottom of four flat ramequins.
5. Slowly pour custard mix over each mold and place onto cookie sheet pan with 1/4 inch water on bottom of pan. Bake for approximately 1 hour until set. Remove and cool.
6. To serve, sprinkle sugar evenly over cooked custard and glaze under broiler or touch to burn sugar, warm slightly and serve.
Title: Sweet Red Dessert Sauce
Ingredients:
- 1 strawberry
- 1 rhubarb
- 1/3 sugar
- 1 cinnamon
Instructions:
1. Mash strawberries with sugar in a pot.
2. Add rhubarb and cinnamon.
3. Bring to a boil over medium heat.
4. Reduce to simmer, uncovered, for 6-8 minutes, stirring occasionally.
5. Serve warm.
6. Enjoy!
Title: Red Velvet Cupcakes
Ingredients:
- 3/4 sour cream
- 2/3 self-rising flour
- 2 1/2 sugar
- 1/4 eggs
- 1 1/2 vanilla extract
- 2
- 1
Instructions:
1. Line muffin pans with 18 cupcake liners. Preheat oven to 350°F.
2. In a large bowl, mix sour cream and oil with a wire whisk. Sift flour and cocoa powder into the bowl. Add sugar. Beat until just moistened. Add eggs and beat on medium for 2 minutes, until smooth. Stir in bottle of food coloring and vanilla. Fill liners 2/3 full.
3. Bake cupcakes at 350°F for 22-25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pans for 10 minutes. Remove from pans and place on wire rack.
4. Tint vanilla frosting light pink with the additional red food coloring. Frost half the cupcakes with chocolate icing, half with pink icing.
Title: Coconut Macaroons With a Cherry Top
Ingredients:
- 2 salt
- 1/8 sugar
- 1/2 vanilla extract
- 1/2 flaked coconut
- 3 all-purpose flour
- 1/4 maraschino cherries
- 18 maraschino cherry juice
- 2
Instructions:
1. Preheat oven to 300°. Line baking trays with parchment paper.
2. Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside.
3. Cut 18 maraschino cherries in half. Drain on paper towels. Set aside.
4. Using a mixer, beat egg whites and salt at high speed until soft peaks form.
5. Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you're done.
6. Beat in vanilla. With a rubber spatula, fold in coconut and flour.
7. Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won't spread very much at all. Place a half cherry on top of each cookie.
8. Bake at 300° for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool.
9. Store in tightly covered container for up to 3 days.
10. Makes 36 cookies.
Title: Mango Kuchen
Ingredients:
- 1/2 flaked coconut
- 1/4 sugar
- 1 egg
- 1 water
- 2 mangoes
- 1/2 sugar
- 1 cinnamon
- 1 sour cream
- 1 egg
Instructions:
1. Mix pie crust mix, coconut and 1/4 cup sugar.
2. Add beaten egg and water, mixing until mixture holds together. Press into bottom of ungreased 13x9" pan.
3. Bake 15 minutes or until top is dry.
4. Arrange mangos on baked layer. Mix 1/2 cup sugar and cinnamon. Sprinkle over mangos.
5. Mix sour cream and 1 egg and pour over mangos.
6. Bake at 350' for 25-30 minutes or until egg mixture is set.
Title: Plum and Nectarine Pie
Ingredients:
- 3/4 sugar
- 3 all-purpose flour
- 1 vanilla
- 1 ground cinnamon
- 1/4 ground nutmeg
- 8 plums
- 2 nectarines
- 2 all-purpose flour
- 1/4 salt
- 2/3 shortening
- 6 -7 cold water
- milk
Instructions:
1. For filling, in a large mixing bowl stir together sugar, the 3 tablespoons flour, vanilla, cinnamon, and nutmeg.
2. Add the plum and nectarine slices; gently toss plums and nectarines until coated.
3. Set filling aside.
4. For pastry, in a large mixing bowl stir together the 2 cups flour and salt.
5. Using a pastry blender, cut in the shortening or lard until pieces are the size of small peas.
6. Sprinkle 1 tablespoon of the water over part of the flour mixture, then gently toss with a fork.
7. Push moistened dough to the side of the bowl.
8. Repeat, using 1 tablespoon of water at a time, until all is moistened.
9. Divide dough in half.
10. Form each half into a ball.
11. On a lightly floured surface, use your hands to slightly flatten one ball of dough.
12. Roll dough from center to edges, forming a 12-inch circle.
13. Wrap the pastry around the rolling pin.
14. Unroll onto a 9-inch pie plate.
15. Ease pastry into the pie plate, being careful not to stretch it.
16. For top crust, repeat rolling with remaining dough.
17. Transfer the filling to the pastry-lined pie plate.
18. Trim the bottom pastry even with rim of pie plate.
19. Cut slits in top crust to allow steam to escape.
20. Place top crust on filling.
21. Trim top crust 1/2-inch beyond edge of plate.
22. Fold top crust under bottom crust; flute edge.
23. Brush with milk and sprinkle with cinnamon-sugar.
24. To prevent overbrowning, cover the edge of pie with foil.
25. Bake in a 375 degree F oven for 25 minutes.
26. Remove the foil.
27. Bake for 20 to 25 minutes more or until top is golden.
28. Cool pie on a wire rack.
Title: Aussie Carrot Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 1/2 carrots
- 3 flour
- 2 cinnamon
- 1 salt
- 1 baking soda
- 2 cream cheese
- 1 butter
- 3/4 margarine
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Cake:
2. Beat eggs& Sugar, add oil gradually.
3. Mix dry ingredients and then add slowly.
4. Add carrots last.
5. Bake at 350 for about 40 minute Frosting:
6. Mix all together.
Title: Chocolate-Nut Yule Log Cookies
Ingredients:
- 1 1/2 butter
- 1 1/2 sugar
- 2 vanilla
- 2 eggs
- 1 salt
- 4 flour
- 1 chocolate chips
- 2 shortening
- 1 chocolate chips
- 3
Instructions:
1. Preheat oven to 350.
2. In a large mixing bowl, combine butter, sugar, vanilla, and eggs until light & fluffy.
3. Add salt & mix well, then cup-by-cup add the flour.
4. Last, add the chopped chips and mix well.
5. Shape dough into little "logs" (about 1 1/2" long).
6. Arrange "logs" on UNgreased cookie sheets fairly close together (don't spread much) -- about 14 to a 10x15 sheet.
7. Bake for 12-15 minutes (golden brown); transfer to a cooling rack.
8. Melt the shortening & chocolate chips, stirring to mix smoothly.
9. Dip one end of each cookie into the chocolate, scraping off the bottom against the edge of the bowl; dip cookie into chopped nuts, then return it to the cooling rack (place waxed paper underneath to catch the chocolate drips).
10. OR sprinkle with seasonal or holiday sprinkles and skip the nuts altogether.
11. Let cookies sit on racks until firm.
12. Store in covered tins with waxed paper between the layers.
Title: Sweet Hominy Chimichangas With Fruit Purees
Ingredients:
- 2 white hominy
- 4 confectioners' sugar
- 2 heavy whipping cream
- 1 strawberry
- 2 mangoes
- 4 butter
- 2 dark brown sugar
- 6 flour tortillas
Instructions:
1. In a food processor or blender, puree the hominy.
2. Stir in confectioners' sugar and cream.
3. Place about 1/3 cup of the hominy mixture in the center of a flour tortilla.
4. Fold up envelope style.
5. Wash out the food processor and puree the strawberries and set aside; clean machine again before you puree the mangoes.
6. Peel the mangoes and cut pulp from pit.
7. Puree mangoes and set aside.
8. When ready to serve, in a large skillet over medium heat, melt 2 tablespoons of the butter with 1 tablespoon brown sugar.
9. Heat until the butter foams and sugar melts, stirring to blend.
10. Add 2 or 3 of the filled tortillas and fry for 1 minute.
11. Turn and fry on the other side until golden and slightly crisp, about 1 more minute.
12. Remove to a platter and heat the remaining butter with brown sugar.
13. Continue cooking until all the chimichangas have been cooked.
14. Spoon the strawberry puree over one end of each chimichanga; spoon mango puree over the other end.
15. Serve while warm and crunchy.
Title: Krakelingen (Butter Cookies in the Shape of 8)
Ingredients:
- 2 butter
- 4 flour
- 1/2 water
- sugar
Instructions:
1. Cut butter into flour.
2. Gradually stir in water forming a dough similar to pastry.
3. Cover and refrigerate overnight.
4. Preheat oven to 375°F
5. Cut dough in half.
6. Sprinkle countertop or board with sugar to prevent dough from sticking.
7. As you roll dough out into an oval, sprinkle sugar on top as needed to prevent from sticking to rolling pin.
8. With a table knife cut 1/2-3/4" wide strip, connect ends, and twist into a figure eight.
9. Place on ungreased cookie sheet.
10. Bake until slightly golden brown on bottom.
Title: Swedish Sugar Cookies
Ingredients:
- 1 granulated sugar
- 1 powdered sugar
- 1 margarine
- 1 eggs
- 2 vanilla extract
- 1 flour
- 4 baking soda
- 1 cream of tartar
- 1 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 ginger
- 1/2 clove
- 1/2
Instructions:
1. Cream together sugars, margarine and oil.
2. Add eggs and vanilla.
3. Blend thoroughly.
4. Sift together flour, soda, cream of tartar, salt, and spices.
5. Mix flour and creamed mixtures well. Chill at least 1 hour, but overnight is better.
6. Pinch off bits and roll into balls the size of small walnuts.
7. Roll in sugar.
8. Place on lightly oiled cookie sheet.
9. Flatten with bottom of glass.
10. Bake at 375°F until lightly browned, 10 minutes or so.
11. Do not over bake.
Title: Banana Cream Brulee
Ingredients:
- 2 heavy cream
- 1 vanilla bean
- 8 granulated sugar
- 1/2 bananas
- 2 brown sugar
- 1/4
Instructions:
1. Place the cream and the vanilla bean in a medium saucepan over medium heat. Bring to a boil. Remove from the heat and allow to cool for 15 minutes. Remove the vanilla bean from the cream and save it for another use.
2. Place the egg yolks and granutlated sugar in a medium bowl. Whisk until smooth. Pour the cream into the yolk mixture in a steady stream, whisking constantly. Return the custard mixture to the saucepan and place it over medium low heat. Cookd until thickened, whisking constantly, about 10 minutes. DO NOT BOIL! Remove from the heat. Place the saucepan in a large bowl filled with ice and water. Continue whisking until the custard is completely cooled. Stir in the bananas and the coffee liqueur. Cover and refrigerate for 1 hour.
3. Preheat the broiler. Spoon the custard into 4 3/4 cup ramekins. Sprinkle evenly with the brown sugar. Broil until the sugar caramelizes, watching carefully so that it doesn't burn. Serve immediately, or chill completely and serve.
Title: County Fair Funnel Cake
Ingredients:
- 1 egg
- 3/4 milk
- 1 all-purpose flour
- 1/2 baking powder
- 1 1/4 salt
- confectioners' sugar
Instructions:
1. You will also need a small kitchen funnel with about a 1/2" hole at the bottom, and a deep-fry thermometer. (If you don't have a funnel, you can pipe the batter from a plastic baggie, or pour it directly from a spouted measuring cup.).
2. Preheat oil in an 8-inch round skillet to 360° - 370°F over medium/medium-high heat. (I used a non-stick skillet.) Use a deep-fry thermometer for accuracy.
3. While the oil heats, whisk together the flour, baking powder, and salt in a small bowl. Set aside.
4. In a medium mixing bowl and using a mixer, beat together the egg and milk on low speed for about 10 seconds, just to blend well. Beat in the flour mixture until smooth. (The batter should be able to pass through the funnel hole at the bottom, if it's too thick, add a dab more milk. If too thin, add a bit more flour. I did not need to add either.).
5. When oil is ready, put your finger over the funnel hole and spoon about 2/3 cup batter into the funnel. (My funnel was small so I filled it to the top, worked out perfect.) Holding the end of the funnel close to the oil, remove finger from the opening and release batter into the oil in a circular motion. Fry until bottom side is light golden, then using a wide spatula and tongs, carefully flip it over and fry second side for 1 minute. Remove to a paper towel lined wire rack to drain. Repeat process for the other funnel cake.
6. Transfer cakes to 2 serving plates and dust with a humongous amount of sifted confectioners sugar! Then pull it apart with your fingers and enjoy!
Title: Easy Moist Blueberry Cake With Cinnamon-Nut Topping
Ingredients:
- 1/4 egg
- 1 full-fat milk
- 1/2 vanilla
- 1 flour
- 1 1/2 sugar
- 3/4 baking powder
- 2 salt
- 1/2 fresh blueberries
- 1 1/2 brown sugar
- 2/3 flour
- 2 cinnamon
- 2 walnuts
- 3/4 butter
- 2
Instructions:
1. Preheat oven to 350°.
2. Grease a 9-inch baking dish.
3. In a bowl combine/whisk oil, egg, vanilla and milk until well combined.
4. In another bowl mix the flour, sugar, baking powder and salt; add to the cream mixture and mix until just combined.
5. In a large bowl mix/combine all ingredients for the topping.
6. Transfer the cake batter to prepared baking dish.
7. Sprinkle the blueberries over the cake batter.
8. Sprinkle with the topping mixture.
9. Bake for about 30-35 minutes.
Title: Nz Sponge Cake
Ingredients:
- 3 eggs
- 6 sugar
- 1/8 salt
- 4 flour
- 1 baking powder
- 2 butter
- 2 boiling water
Instructions:
1. Beat eggs a little with a pinch of salt, add sugar and beat until thick.
2. Fold in sifted flour and baking powder lightly.
3. Lastly add butter melted in the boiling water.
4. Bake in greased deep 8 inch round tin 25-30 minutes at 190 deg C/375 deg F.
Title: Kamish Bread
Ingredients:
- 1/4 margarine
- 1/2 sugar
- 2 sugar substitute
- 1/4 salt
- 3 eggs
- 1 vanilla
- 2 flour
- 3 baking powder
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat margarine, eggs, sugar. Add vanilla, salt, and 1 1/2 cup flour until absorbed. Mix 1/2 cup flour with baking powder. Add to mixture.
3. If chocolate is desired, add cocoa to a few tablespoons of mixture. Form into small cylinder.
4. If nuts are desired, mix into plain dough by hand.
5. Keep hands very wet. Form into loaves. For chocolate loaves, surround chocolate cylinder with plain dough.
6. Bake 25 minutes. Slice into 1/2" pieces. Cook 10 minutes.
7. Flip slices, turn off oven and return to the oven. Leave in as long as you can bear to, at least an hour. Preferrably overnight.
Title: Cottage Cheese Pudding
Ingredients:
- 3 eggs
- 3/4 heavy cream
- 3/4 water
- 1 cottage cheese
- 1/2 Splenda sugar substitute
- 1 vanilla extract
- cinnamon
Instructions:
1. Combine all ingredients in a food processor or blender until almost smooth.
2. Pour into 6, 6oz-175ml custard cups.
3. Sprinkle with cinnamon.
4. Place in a baking pan.
5. Pour hot water in pan to reach 1"-25mm up sides of custard cups.
6. Bake at 350°F-180°C for 35mins.
Title: Delicious Pumpkin Whoopie Pies
Ingredients:
- 3/4 unsalted butter
- 1 light brown sugar
- 2 eggs
- 1 canned pumpkin puree
- 1 pumpkin pie spice
- 1 1/2 vanilla
- 1 baking powder
- 1 baking soda
- 3/4 salt
- 1 2/3 flour
- 4 cream cheese
- 1 confectioners' sugar
Instructions:
1. Preheat the oven to 350°.
2. Line two baking sheets with parchment paper.
3. In a large bowl, whisk together the melted butter and brown sugar until smooth.
4. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.
5. Using a rubber spatula, fold in the flour.
6. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.
7. Bake until springy to the touch, about 10 minutes.
8. Transfer to a rack to cool completely.
9. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese.
10. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla.
11. Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
12. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
Title: Ricotta Cheese Cookies
Ingredients:
- 1 butter
- 1 ricotta cheese
- 1 sugar
- 2 eggs
- 4 flour
- 1 baking soda
- 1 salt
- 2 powdered sugar
- 2 vanilla
- 1
Instructions:
1. Cream butter and ricotta cheese with electric mixer on medium speed for 10 minutes.
2. Gradually add sugar. Blend.
3. Add eggs. Blend.
4. Separately mix flour, baking soda and salt and gradually add to batter. Blend.
5. Roll batter into small balls, a little smaller than a Dunkin Donuts Munchkin. You should have enough cookies for two cookie sheets.
6. Bake on lightly greased cookie sheet with no sides at 400 degrees for 10 minutes.
7. Cool completely before frosting.
8. For frosting, mix egg whites, powdered sugar and vanilla and beat until well-blended.
9. Frost cookies.
10. Add sprinkles to cookies.
11. Wait a few minutes for frosting to set.
12. Enjoy!
Title: 4th of July Cupcakes
Ingredients:
- 18 1/4 water
- 1 1/3 margarine
- 1/2 eggs
- 3 marshmallow creme
- 1/2 heavy cream
- 1 fresh strawberries
- 3 fresh blueberries
- 1
Instructions:
1. Make the cupcakes the day ahead.
2. Prepare and bake as directed on package using water, margarine and eggs.
3. Cool at least one hour or until completely cooled.
4. Cover and refrigerate.
5. Place marshmallow creme in small microwave-safe bowl and microwave on high for 10 – 20 seconds, until softened.
6. Beat heavy cream until soft peaks form.
7. Add slightly cooled marshmallow creme; continue beating until stiff peaks form.
8. Frost cooled cupcakes with whipped cream mixture up to two hours before serving.
9. Arrange 2 strawberry halves on top of each frosted cupcake.
10. Place 3 - 5 blueberries around the strawberry halves.
11. Keep refrigerated until served.
Title: Gluten Free Easy Chocolate Cherry Cake
Ingredients:
- 16 cherry pie filling
- 21 eggs
- 2 vanilla extract
- 2
- 16
Instructions:
1. Preheat oven to 350'.
2. Generously grease a 9 x 13 baker.
3. Mix all ingredients until combined.
4. Pour into pan and place in oven.
5. Bake for 30-35 minutes or until toothpick or knife comes out clean when inserted into center of the cake.
Title: My Great Grandmother's Peanut Butter Cookies
Ingredients:
- 2 shortening
- 2 granulated sugar
- 2 brown sugar
- 4 eggs
- 2 peanut butter
- 4 baking soda
- 2 vanilla extract
- 1 salt
- 6 all-purpose flour
Instructions:
1. Preheat oven to 375. (My oven runs a bit hot, so I put mine at 350.).
2. Cream white sugar, brown sugar and crisco until fluffy.
3. Add eggs and beat well. 'Beat in peanut butter, baking soda, vanilla and salt.
4. You'll have to stir in about 1/2 to 3/4 of the flour. do not use a mixer.This makes an extremely stiff dough you might have to mix in the remaining flour by hand.
5. Shape dough into little 1- 1 1/2 inch diameter balls.
6. Place on ungreased cookie sheet. Use a fork and press down on the top of the balls to make a depression.
7. Bake for 7-9 minutes or until edges are browned. Wait a few seconds before transferring cookies to cooling rack or newspaper.
Title: Sara's Apple Crumble
Ingredients:
- 12 granny smith apples
- 1 rolled oats
- 1 brown sugar
- 1 plain flour
- 1 butter
- 1
Instructions:
1. Arrange apples in a large baking dish.
2. Combine all other ingredients in a large bowl, and mix with your hands until well combined. If mixture seems too dry, add a little more butter.
3. Crumble the mixture evenly over the top of the apples.
4. Bake at 180C for 30-40 minutes.
5. Serve hot or cold, with icecream, or hot custard.
Title: Coconut Fruit Salad (Buko Sald)
Ingredients:
- 1 cream cheese
- 1 lychees
- 2 sugar
- 1 fresh coconut
- 12
Instructions:
1. Mix the cream cheese and nestle cream together until smooth.
2. Add condensed milk and sugar to sweeten to taste.
3. Mix in the fruit cocktail, lytchee, and coconut.
4. Refrigerate for several hours.
5. PS: Nestle cream is hard to find, whipping cream can be substituted but the end result will be more liquid.
Title: Blackberry and Apple Crisp
Ingredients:
- 4 granny smith apples
- 4 blackberries
- 1/3 sugar
- 1 cinnamon
- 1 flour
- 1 brown sugar
- 1 flour
- 3/4 butter
Instructions:
1. Peel apples and cut into bite size pieces.
2. Mix with the blackberries and place in a buttered casserole dish.
3. Mix together the white sugar, cinnamon and T. flour and spoon over top.
4. Next, mix together the cup of brown sugar, flour and butter until it is coarse and place on top of the fruit.
5. Bake in a 350°F oven for 30 minutes or until golden brown.
Title: Apple Crumble
Ingredients:
- 1 1/2 graham crackers
- 3 Equal sugar substitute
- 1 unsalted butter
- 1/2 quick-cooking oats
- 2 apples
- 1/4 brown sugar
- 1/4 Equal sugar substitute
- 1/2 cinnamon
- 2 flour
- 4 water
Instructions:
1. MAKE CRUST. In a pan melt butter. Add oats, Crushed Grahams and sugar. Cook for 3 minutes or until combined.
2. PRESS half of the crumb mixture evenly onto the bottom of an 8 X 8 square pan. Refrigerate for 30 minutes.
3. MAKE FILLING. Combine apples, brown sugar, sugar, cinnamon, flour and water in a saucepan. Cook covered for about 20 minutes or until apples are tender and sauce has thickened. Cool.
4. SPREAD the apple mixture over the refrigerated crust. Spread remaining half of the grahams mixture over the apple filling. Press crumbs firmly. Cover and chill before serving.