lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Birthday Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 baking soda
- 2 baking powder
- 1 salt
- 1/2 eggs
- 2 coffee
- 1 buttermilk
- 1 canola oil
- 1/2
- 16
- 1
Instructions:
1. Preheat oven to 350 degrees. Prepare three 8-inch round pans with oil and cocoa powder and set aside.
2. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
3. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Mix until smooth; batter will be thin.
4. Pour evenly into prepared pans. Bake in the preheated oven 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
5. In a large bowl, mix together icings and cocoa.
6. Frost cake.
Title: Apple Crisp
Ingredients:
- 6 apples
- 1 cinnamon
- 1 quick oats
- 3/4 brown sugar
- 1/2 butter
- 1/2 salt
Instructions:
1. Preheat oven to 350 degrees.
2. slice the apples in an 8x8 pan, and sprinkle with cinnamon.
3. combine the rest of the ingredients and mix until crumbly.
4. sprinkle over apples.
5. bake at 35-40 minutes.
6. good served with milk or ice cream.
Title: Cinnamon Almond Streusel Pound Cake
Ingredients:
- 1/2 brown sugar
- 1/3 quick-cooking oats
- 1/3 unsalted butter
- 2 unsalted margarine
- 1 ground cinnamon
- 1 1/4 all-purpose flour
- 1 cake flour
- 1 baking powder
- 1 sugar
- 1 unsalted butter
- 1/3 unsalted margarine
- 5 almond paste
- 1 eggs
- 1 vanilla
- 1/4 milk
- 1 powdered sugar
- 1/2 milk
- 1 -2
- 2
Instructions:
1. Preheat oven to 360°F.
2. Butter and flour a 10" angel food cake(tube) pan or 12-cup Bundt pan.
3. Combine all filling ingredients in small bowl.
4. Beat at low speed until well mixed; set aside.
5. Combine flour, cake flour and baking powder in small bowl.
6. Combine sugar, 1 cup butter and almond paste in large bowl.
7. Beat at medium speed until creamy.
8. Continue beating, adding eggs one at a time, until well mixed.
9. Add almond extract and vanilla.
10. Reduce speed to low.
11. Beat gradually adding combined flour, cake flour and baking powder alternately with milk, until well mixed.
12. Pour half of batter into prepared pan.
13. Sprinkle filling over batter so filling does not touch sides of pan.
14. Spoon remaining batter over filling.
15. Bake 45-60 minutes or until toothpick inserted in center comes out clean.
16. Cool 15 minutes; remove from pan.
17. Meanwhile, combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl.
18. Drizzle over warm cake; sprinkle with sliced almonds.
19. Cool completely.
20. Enjoy!
21. *Substitute 1 cup minus 2 tablespoons all purpose flour.
Title: Bread Pudding With Blueberries
Ingredients:
- 5 eggs
- 1 sugar
- 4 cinnamon
- 3 salt
- 1 vanilla
- 1 blueberries
- 1/4
- 1
- 1/4
Instructions:
1. With a whisk, combine half and half, eggs, sugar, cinnamon, salt, vanilla and almond extract in a large bowl.
2. Add bread cubes and stir until well coated.
3. Fold in blueberries.
4. Pour mixture into a greased 8x8 pan.
5. Sprinkle 1/4 cup cinnamon sugar evenly over the top.
6. Bake at 350 for 35-40 minutes or until a knife inserted into the center comes out clean. (For firmer consistency, baking time may be a little longer).
7. Serve with cinnamon syrup or vanilla sauce.
Title: Tofu Chocolate Fudge Cake
Ingredients:
- 1/4 butter
- 1 1/4 margarine
- 2 brown sugar
- 2 eggs
- 1 vanilla
- 1 flour
- 1/2 baking soda
- 1 cream of tartar
- 1 salt
- 1/4 firm silken tofu
- 5 skim milk
- 1/4
Instructions:
1. Lightly butter 8" square pan.
2. Cream butter and sugar.
3. Add eggs one at a time beating 2 minutes with electric mixer on high speed.
4. Add flavorings.
5. Combine flour, cocoa, baking soda, cream of tartar and salt.
6. In blender, whip tofu and milk till smooth.
7. Add flour mixture alternately with tofu to egg mixture, beating only till smooth after each addition.
8. Turn into pan and bake 350 for 35-45 minutes, till tester comes out clean.
9. Turn out onto rack and cool.
Title: Lime Glazed Cake
Ingredients:
- 3/4 all-purpose flour
- 1 white sugar
- 1/4 shortening
- 2 baking powder
- 1/2 baking powder
- 1/4 fresh lime juice
- 2 lime zest
- 2 milk
- 1/3
Instructions:
1. in a large bowl place , shortening and, sugar,lime juice, lime peel and, blend very well. In another bowl sift flour,salt, baking powder well. place flour mixture into the wet mixture and, milk blend together very well. Then in a small bowl beat egg whites until peaks are stiff. pour whites into batter fold until blended very well. pour batter into a greased 9 inch round cake spongepan.
2. bake at 375.
Title: Carrot Cake Cookies
Ingredients:
- 2 bananas
- 1/2 carrot
- 1/2 unsweetened applesauce
- 2 rolled oats
- 1/2 raisins
- 1/2 cinnamon
- 1 1/2 vanilla extract
- 2 sea salt
- 1/2
Instructions:
1. Preheat oven to 350.
2. In a large bowl , mix the mashed bananas, applesauce and vanilla extract.
3. Then add the remaining ingredients and mix well.
4. Spoon cookies onto a lined baking sheet. I used a cookie scoop and then flattened them with the back of a spatula.
5. Bake for 15 - 20 minutes.
6. Let the cookies cool before transferring them to an airtight container.
7. Keep these cookies stored in the fridge. They should last a couple weeks. You can also freeze them.
Title: Mexican Chocolate Fondue
Ingredients:
- 1/3 sugar
- 1 cornstarch
- 1 1/4 heavy cream
- 1 1/4 milk
- 1 instant espresso powder
- 1/2 ground cinnamon
- 1 vanilla extract
- 7 bittersweet chocolate
- 3 butter
- strawberry
Instructions:
1. In a medium mixing bowl whisk together sugar and cornstarch. Gradually wisk in cream then milk, espresso powder, cinnamon, and vanilla.
2. Pour mixture into a medium saucepan and gently bring to a boil. Cook, whisking constantly until thickened, about 4 minutes. Remove from heat and whisk in chocolate and butter until melted.
3. Serve fondue with various dippers.
Title: Peanut Butter - Chocolate Pudding Parfaits
Ingredients:
- 2 milk
- 2 -3 creamy peanut butter
- 1 vanilla instant pudding mix
- 1 1/2 bananas
- 10 peanuts
- 2 -3
- 4
Instructions:
1. Beat the peanut butter into the milk in a small bowl.
2. Add the pudding mix.
3. Beat on low speed of a hand mixer for 2 minutes.
4. Fold in 1 cup of whipped topping.
5. Divide half of pudding mix between 4 parfait glasses, top with banana slices and 1 tsp chocolate syrup.
6. Repeat layers, ending with syrup.
7. Divide remaining 1/2 cup whipped topping between glasses and top with 1/2 tsp more syrup each.
8. Chill for about 30 minutes in the fridge.
9. Top with chopped peanuts before serving, if desired.
Title: Old Virginia Carrot Tea Cake
Ingredients:
- 2 1/2 white sugar
- 1 1/2 eggs
- 4 all-purpose flour
- 2 1/2 instant tea powder
- 1/2 baking powder
- 1 1/2 baking soda
- 1/2 ground cinnamon
- 1 nutmeg
- 1/2 ground cloves
- 1/4 salt
- 1/4 carrots
- 2 pecans
- 1 icing sugar
- 1 lemon juice
- 2
Instructions:
1. Preheat oven to 350°F.
2. Prepare 10" tube or bundt pan by greasing well.
3. In large bowl blend sugar and oil, beat in eggs one at a time.
4. Add flour, tea powder, baking soda, baking powder, spices and salt.
5. Beat well, then fold in carrots and pecans.
6. Spoon into pan and bake 70 minutes.
7. Remove from oven when done and cool on wire rack for 15 minutes, them remove from pan.
8. For glaze: Mix together icing sugar and lemon juice then drizzle over cake when cooled.
9. Option: Dust lightly with icing sugar instead of glaze.
Title: White Chocolate Bread Pudding With Raspberry and White Chocolate
Ingredients:
- 4 heavy whipping cream
- 2 milk
- 1 sugar
- 3 1/2 white chocolate chips
- 6 eggs
- 12 vanilla extract
- 1 French baguette
- 1 water
- 1/2 sugar
- 1/2 orange zest
- 2 fresh raspberries
- 2 frozen raspberries
- 1/2 heavy whipping cream
- 1 white chocolate chips
- 5 unsalted butter
Instructions:
1. Bread pudding:
2. Preheat oven to 325 degrees F. Butter a 9"X12"X2" baking pan including the sides. Line bottom of pan with parchment paper.
3. Combine cream, sugar, milk in saucepan over medium heat. Stir until hot. Add chocolate morsels and stir until chocolate is melted. Set aside so it can cool slightly.
4. Whisk eggs, egg yolks, and vanilla. Gradually pour the cream mixture into the egg mixture and whisk until smooth. Be careful that the cream mixture isn't too hot or the eggs will curdle. Tempering the eggs is very useful in this step.
5. Lay about half of the bread slices in the baking pan and pour about half of the cream mixture, allowing it to soak up the liquid. Next, layer the remaining bread slices on top and pour more mixture over it. You might need to press down the bread on top to let it soak up some of that liquid. Be careful that you don't layer too much, since it does rise quite a bit in the oven. I usually stop layering once it hits right at the top of the pan.
6. Cover the pan with foil and bake for 1 hour. While it's baking, this is a good time to get started on those sauces!
7. After that 1st hour, remove the foil and bake uncovered until it's no longer liquid in the center and the top should be golden brown.
8. Raspberry Sauce:
9. Combine water, sugar, and orange zest in a sauce pan over medium heat. Stir until syrupy.
10. Add raspberries and cook on low heat stirring occasionally until the fruit falls apart. Strain out the seeds.
11. White Chocolate Sauce:
12. Heat heavy cream in saucepan over medium heat until hot.
13. Stir in white chocolate morsels until melted. Set aside to cool slightly.
14. Prepping the Bread Pudding:
15. By individual slices, place a slice(s) on a cookie sheet and brush each piece with the melted sweet cream butter, including the sides (don't worry about the bottom of the slice).
16. Bake in oven for about 12-15 minutes. This will create a crisp "seared" outside which is very delicious.
17. Once the bread pudding is ready, by individual slices, place on a serving plate and drizzle with the white chocolate sauce and droplets of raspberry sauce. Enjoy!
Title: Strawberry Pretzel Pie
Ingredients:
- 3 sugar
- 3 butter
- 3/4 cream cheese
- 1 sugar
- 1 strawberry Jell-O gelatin dessert
- 1 boiling water
- 1 strawberries
- 2
Instructions:
1. Preheat oven to 350 degrees, or 250 if using a glass pan.
2. Mix crushed pretzels with 3 tsp.
3. sugar and butter.
4. Spread into a greased 9 X 13 pan.
5. Bake for 10 minutes.
6. Cool.
7. Mix cream cheese and 1 cup sugar until smooth.
8. Fold in whipped topping.
9. Spread to edge of pretzel dish on top of pretzels.
10. Dissolve jello in water in a bowl.
11. Add strawberries.
12. Mix well.
13. Put in refrigerator until thickened.
14. Pour over cream cheese layer.
15. Refrigerate until firm and then serve.
Title: Can't Be Beat Brownies
Ingredients:
- 1 1/2 flour
- 1 1/2 sugar
- 1/2 salt
- 1/2 shortening
- 1 eggs
- 4 vanilla
- 2
- 1/2
Instructions:
1. Mix the flour, sugar, salt and cocoa in a bowl until they are blended well.
2. Cut the shortening into the dry ingredients as you would into a pie crust dough.
3. Add the eggs and vanilla (and nuts) and mix until dough is moist. The batter will be stiff.
4. Pour into a greased pan and bake at 350° until a toothpick comes out clean.
5. I use an 8 x 8 pan because I like thick brownies. I bake them between 25- 30 minutes.
6. A 9 x 13 pan would bake between 20- 25 minutes.
Title: Apple Nut Bars
Ingredients:
- 2 sugar
- 2/3 vanilla
- 1/2 flour
- 1/2 baking powder
- 1 apples
- 2 pecans
- 1/4
Instructions:
1. In a bowl, whisk egg whites, sugar and vanilla for about 1 1/2 minute. Add flour and baking powder, whisk for 1 minute. Fold in the apples and pecans.
2. Pour into an 8-inch square baking pan coated with non-stick cooking spray.
3. Bake at 350F for 25 to 30 minutes or until the bars test done.
Title: Sour Cream Sugar Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 egg
- 1 sour cream
- 1 1/2 vanilla extract
- 4 all-purpose flour
- 1 1/2 baking soda
- 1/4 salt
- 1 butter
- 9 confectioners' sugar
- 3 vanilla extract
- 2/3 - 3/4 milk
Instructions:
1. In large mixing bowl, cream shortening and sugar until light and fluffy.
2. Beat in the egg, sour cream and vanilla.
3. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
4. Cover and refrigerate for 1 hour or until easy to handle.
5. On a lightly floured surface, roll dough to 1/4-inch thickness.
6. Cut with a floured 3-inch heart-shaped cookie cutter or the cutter of your choice.
7. Place 1 inch apart on baking sheets lightly coated with cooking spray.
8. Bake at 350 degrees for 8-10 minutes or until set.
9. Cool for 1 minute before removing to wire racks to cool completely.
10. For frosting, in large mixing bowl, cream butter until light and fluffy.
11. Beat in confectioners' sugar and vanilla.
12. Add enough milk to achieve desired consistency.
13. Tint with food coloring.
14. Decorate cookies as desired.
Title: Easy Cake Balls
Ingredients:
- 1 eggs
- 3 water
- 1/3
- 1 1/3
- 1
Instructions:
1. Prepare the cake mix according to package directions using any of the recommended pan sizes.
2. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
3. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
4. Use a melon baller or small scoop to form balls of the chocolate cake mixture.
5. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Title: Chocolate Croissant Pudding
Ingredients:
- 250 dark chocolate
- 450 caster sugar
- 125 unsalted butter
- 75 black coffee
- 45 salt
- 1 eggs
- 3
- 4
Instructions:
1. Preheat the oven to 180°C, 350°F.
2. Lightly butter a 5cm deep, 18 x 23cm ovenproof dish.
3. Place the chocolate, cream, sugar, butter and coffee in a glass bowl over (not touching) a pan of boiling water and stir until the sugar has completely dissolved.
4. Whisk well and add the salt.
5. In a separate bowl, whisk the eggs and slowly pour the chocolate mixture onto them, blending well.
6. Spoon a few 15ml spoons of the sauce over the bottom of the ovenproof dish and arrange the bottom half of the croissants overlapping.
7. Pour over half of the remaining mixture.
8. Arrange the top halves of the croissants as before and finish by pouring the remaining chocolate over them.
9. Press down lightly with a fork to make sure they are all covered.
10. Allow to cool.
11. Rest for 2 hours before baking, or palce in the fridge overnight covered with cling film.
12. Bake in the top of the preheated oven for 30-35 minutes.
13. Remove and stand for 5-10 minutes to rest.
14. Serve with creme fraiche.
Title: Soft Sugar Cookies With Almond Essence
Ingredients:
- 1 1/2 sugar
- 2/3 butter
- 2 eggs
- 2 milk
- 1 vanilla extract
- 1 flour
- 3 1/4 baking powder
- 2 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl, cream butter and sugar.
3. Add milk, eggs and extracts.
4. In separate bowl, mix dry ingredients.
5. Slowly add dry ingredients to large bowl and mix.
6. Shape and roll in sugar to coat.
7. Arrange on greased baking sheet.
8. Bake for 10 minutes, remove from pan immediately onto rack or greased surface to cool.
9. Top with simple icing, if desired.
Title: Kicked up Applesauce
Ingredients:
- 1 gala apples
- 1/2 water
- 1/2 Splenda sugar substitute
- 1/2 fresh lemon zest
- 1/8 cinnamon
- 2 apple brandy
- 2 Splenda sugar substitute
- 3 cinnamon
- 1
Instructions:
1. Peel and core apples, then cut into 1-inch pieces.
2. Bring apples, water, Splenda, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
3. Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes.
4. Add apple brandy and simmer, stirring occasionally, 1 minute.
5. Mash apples with a potato masher or a fork to a coarse sauce, then cool.
6. For Garnish - Preheat oven to 375 degrees. Place pitas on cookie sheet and spray both sides with non-stick cooking spray. Cut each pita into 4 wedges. Sprinkle both sides of wedges with mixture of Splenda and cinnamon. Bake in oven just until crisp (5-7 minutes).
Title: Carrot Cake for Careful People
Ingredients:
- 6 1/2 blackstrap molasses
- 3/4 water
- 2 soymilk
- 1 pure vanilla extract
- 1/2 whole wheat flour
- 1 buckwheat flour
- 2 2/3 baking powder
- 3/4 baking soda
- 1/3 salt
- 1/4 cinnamon
- 2 allspice
- 1 clove
- 1/2 nutmeg
- 1 1/2 ginger
- 1 carrots
- 1/2 dates
- 1/2 unsweetened dried shredded coconut
- 1/2
- 3
- 1
- 2/3
Instructions:
1. Preheat your oven to 350°F.
2. Oil and flour a 9"X13" cake pan.
3. In a small bowl, whisk together the oil, sugar, molasses, water, soymilk and vanilla.
4. In a large bowl, sift together the flours, baking powder and soda, salt and spices.
5. Pour the liquid mixture in the dry one and very rougly combine. It is perfect if there are still big wet spots and big dry spots.
6. Add the carrots, dates and coconut and mix until well combined.
7. Pour the batter in the pan. It will be thick, so you must equalize it with a spatula.
8. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
9. Let the cake in the pan to cool on a rack for about 30 minutes, then cut in squares, unmold and cool the pieces on the rack overnight, or 6-12 hours.
10. Eat!
Title: Festive Caramel Bars
Ingredients:
- 32 -36 evaporated milk
- 2/3 flour
- 1 quick oats
- 1 brown sugar
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1/4
- 1/2
- 1 1/2
Instructions:
1. Combine caramels and milk in heavy saucepan. Cook over low heat, stirring occasionally until blended.
2. Combine flour, oats, nuts, brown sugar, soda and salt in a bowl, add melted butter, mixing until mixture resembles coarse crumbs. Reserve 1 cup of mixture and press remaining mixture into bottom of greased 9x13 pan. Bake at 350 degrees for 10 minutes.
3. Sprinkle 1 cup M&Ms on top of partially baked crust. Pour caramel mixture over M&Ms. Sprinkle reserved crumb mix and remaining 1/2 cup M&Ms on top. Continue baking for 20 to 25 minutes.
4. Cool slightly, then chill for 30 minutes. Cut into bars.
Title: Pirate's Plum Pudding
Ingredients:
- 2 raisins
- 1 currants
- 1/2 rum
- 1/2 lemon peel
- 1 apple
- 1 carrot
- 1 suet
- 1 flour
- 1 brown sugar
- 1 baking soda
- 1/2 ground cinnamon
- 1 ground mace
- 2 ground cardamom
- 1 ground allspice
- 1/2 eggs
- 1 butter
- 1/2 powdered sugar
- 1 vanilla extract
- 1
- 3
- 1/4
- 1/2
- 1 1/2
- 1
Instructions:
1. The night before stirring up the pudding, combine the candied fruit, nuts, raisins, currants, dates, dates/dried fruits, lemon peel and orange peel.
2. Pour 1/2 cup rum over the top of the mixture. Cover and let it soak overnight.
3. Add apple, carrot, beef suet, flour, bread crumbs, brown sugar, soda, cinnamon, mace, cardamom, and allspice.
4. Mix the ingredients thoroughly.
5. Whisk together the eggs, fruit juice and 1/4 cup rum in a small bowl. Pour over the fruit/flour mixture, and mix lightly until all ingredients are moistened.
6. Spoon into two buttered pudding molds. Cover top of each pudding with buttered foil.
7. Cover top of each pudding mold with a cloth dish towel. Tie the cloth tightly to the top using a loop of kitchen twine.
8. Place puddings in steamers and steam for 6 hours.
9. Remove from steamers and store in a cool place until Christmas Day or New Years' Day.
10. Return the pudding to the steamer and steam for 2 hours more.
11. To make hard sauce, combined butter, powdered sugar, vanilla extract, and 2 tablespoons rum to make a thick paste. Chill 1 hour.
12. Form the hard sauce into a two balls (one for each pudding) and wrap in waxed paper and store in refrigerator until ready to serve the pudding.
13. To serve the pudding, place the hard sauce ball on the pudding, and stick the holly sprig through it to anchor it to the top of the pudding.
14. Pour warm 2 tbsp rum over the pudding, and touch the surface with a lighted match to flame the pudding. Carry it flaming to the table while everyone cheers.
Title: Chocolate Zabaglione
Ingredients:
- 1/4 heavy cream
- 1/2 sugar
- 8 dry marsala
- 2/3 salt
- 1/2 fresh strawberries
- 1
Instructions:
1. Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
2. Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes.(This step could take up to 12 minutes) Remove from the heat.
3. Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
4. Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.
Title: Sweet Potatoes Soup
Ingredients:
- 300 sweet potatoes
- 20 dates
- 2 -3 water
- 2 honey
- 30 ginger
Instructions:
1. Soak red dates in a bowl of warm water.
2. Remove the brown outer layer of sweet potatoes and ginger.
3. Cut sweet potatoes into cubes. Cut ginger into slices.
4. Heat the wok with water until it boils. Put in ginger. Boil it for 5 minutes.
5. Put in red dates and sweet potatoes. Cover the wok for 10 minutes.
6. Add in honey and stir. Heat until sweet potatoes and red dates are soft.
Title: Zucchini-Coconut Cobbler
Ingredients:
- 5 zucchini
- 1/2 fresh lemon juice
- 3/4 white sugar
- 1 cinnamon
- 1/2 ground nutmeg
- 4 flour
- 1 1/2 white sugar
- 1 1/2 butter
- 1 cinnamon
- 1/4 nutmeg
- 1 coconut
Instructions:
1. Preheat oven to 375 degrees.
2. Grease a 9x13 inch pan and set aside.
3. In a medium sauce pan add together the zucchini and lemon juice.
4. Cook over medium high heat for 15 minutes stirring often, or until zucchini is tender.
5. Add 3/4 cups sugar,
6. 1 t. cinnamon,
7. and the 1/2 t. nutmeg.
8. Simmer for 1 minute.
9. Remove from heat and set aside.
10. In a large bowl combine the flour and 1&1/2 cups sugar.
11. Cut in the butter until mixture resembles coarse crumbs.
12. Stir in the coconut.
13. Stir 1/2 of the coconut crumb mixture into the zucchini mixture.
14. Press half the remaining crumbs into the bottom of the prepared pan.
15. Spread the zucchini mixture on top of the bottom crust.
16. Add the remaining cinnamon and nutmeg to the remaining coconut topping and crumble on top of the zucchini mixture.
17. Bake for 35-40 minutes or until golden brown and bubbly.
Title: Lower Fat Cranberry Apple Crisp
Ingredients:
- 1 quick-cooking oatmeal
- 1/2 whole wheat flour
- 1/2 brown sugar
- 1 cinnamon
- 3 butter
- 1 water
- 1 fresh cranberries
- 5 apples
- 1/2 sugar
Instructions:
1. Spray a 9-by-9-inch pan with nonstick cooking spray and set aside. Preheat the oven to 350°F
2. Combine the oatmeal, flour, brown sugar and cinnamon. Pour the butter and water over the oatmeal mixture. Stir and work with hands until well combined and crumbly. Set aside.
3. Combine the cranberries, apples and sugar. Pour into the prepared pan. Sprinkle crumbs evenly over the top.
4. Bake for 50 to 60 minutes, or until the apples in the center are done. The top should be browned and the edges bubbling. Makes 9 servings.
5. Each serving contains approximately -- Revised Recipe: 219 calories; 5 gm fat; 10 mg cholesterol; 43 mg sodium; 44 gm carbohydrates; 2 gm protein; 4 gm fiber.