lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Bread Pudding With Lemon Sauce
Ingredients:
- 3 raisins
- 3/4 milk
- 2 sugar
- 1/2 butter
- 2 margarine
- 1/4 salt
- 2 eggs
- 1 vanilla
- 3/4 sugar
- 2 cornstarch
- 1 water
- 3 lemon juice
- 2 lemon zest
- 1 butter
- margarine
Instructions:
1. Toss bread and raisins in an ungreased 1 1/2 quart baking dish.
2. In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat.
3. Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture.
4. Return all to the pan and mix well.
5. Pour over bread and raisins.
6. Set the dish in a larger baking pan; add 1 inch of hot water and bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
7. For sauce, combine the sugar and cornstarch in saucepan.
8. Stir in water until smooth; bring to a boil over medium heat.
9. Boil for 1-2 minutes, stirring constantly.
10. Remove from the heat; stir in lemon juice, zest and butter until butter melts.
11. Serve over warm or cold pudding.
12. Refrigerate leftovers.
Title: Whole Grain Apple Crisp
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 1/2 old fashioned oats
- 1/2 whole wheat pastry flour
- 1 cinnamon
- 1/2 apples
- 4
Instructions:
1. Prepare the oat flour by processing 1/2 cup old-fashioned oats in the food processor. (You can also buy oat flour at a health food store or possibly a grocery store.).
2. Cut the 1/2 stick butter in half lengthwise, in half again, and then slice into small cubes. Turn on the food processor again and feed the cubes into the food processor while it is running.
3. Cream the sugar and cinnamon into the oat mixture, then add the whole oats.
4. Chill the mixture in the refrigerator while you prepare the apples.
5. Preheat the oven to 350 and spray an 8 x 8-inch pan with cooking spray.
6. After the apples have been peeled and sliced, spread them out in the 8 x 8-inch pan. Crumble the oat mixture on top.
7. Bake for 30 minutes and serve warm.
Title: Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 rolled oats
- 1/2 pecans
- 8 unsalted butter
- 1/2 light brown sugar
- 1/2 granulated sugar
- 1 egg
- 1/4 maple syrup
- 1/2 vanilla extract
- 3/4
Instructions:
1. Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
2. In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
3. In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
4. Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
Title: Swedish Pound Cake
Ingredients:
- 1 sugar
- 4 eggs
- 1/2 flour
- 1 salt
- 1 1/2 powdered sugar
- 1/2
Instructions:
1. Beat eggs and add sugar gradually.
2. Add other ingredients.
3. Bake at 350 fo 45 minute in small loaf pans.
4. Sprinkle powdered sugar on top while hot.
Title: Caramel Apple Salad (Fluffy Apple Salad)
Ingredients:
- 1 Cool Whip
- 1 instant butterscotch pudding mix
- 3 apples
- 1 roasted peanuts
- 1 mini marshmallows
- peanuts
Instructions:
1. In a medium mixing bowl, stir together Cool Whip and butterscotch pudding mix until smooth and uniform. (Note: you do NOT make the pudding prior to this step, you simply combine the dry mix with the whipped topping.).
2. In a large mixing bowl, combine diced apples, peanuts, and marshmallows. Add the Cool Whip mixture and fold together gently until completely combined.
3. Cover and refrigerate until ready to serve, or scoop into a lightly greased baking dish, cover with plastic wrap and freeze. Serve frozen salad cut into squares--you may need to defrost for a few minutes to half an hour so that it will cut neatly. Garnish with chopped peanuts.
Title: Mint-Lemon Ricotta Cheese Filling
Ingredients:
- 12 ricotta cheese
- 1 2/3 lemon juice
- 1/2 vanilla extract
- 1 1/3 mint
Instructions:
1. Using a spoon put the container of ricotta cheese in a big bowl and whipped the ricotta cheese with the spoon.
2. Put 1 2/3 teaspoon of the lemon juice into the bowl with the ricotta cheese that you whipped up.
3. Put 1/2 teaspoon of the vanilla extract into the bowl and mixed the lemon ricotta cheese together. Please take a small sample to see if the lemon juice should be less or more.
4. Put the chopped mint into the ricotta cheese mixer and mix the mint together with the ricotta cheese.
Title: Best Ever Carrot Cake & Frosting
Ingredients:
- 4 eggs
- 2 all-purpose flour
- 2 sugar
- 2 baking powder
- 1 cinnamon
- 1/2 baking soda
- 3 carrots
- 3/4 pecans
- 1/2
Instructions:
1. Allow eggs to stand at room temperature for 30 minutes.
2. Meanwhile, grease and flour two 9x1 1/2 inch round cake pans; set pans aside.
3. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon and baking soda.
4. In a medium bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans.
5. Bake at 350 oven for 30-35 minutes or until wooden toothpick inserted near centers comes out clean.
6. Cool on wire racks for 10 minutes. Remove from pans. Cool completely on racks.
7. Frost tops and side with frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the fridge for up to 3 days.
8. *The carrots need to be finely shredded or they may sink to the bottom of pan during baking.
Title: Popcorn Rice Krispie Bundt Cake
Ingredients:
- 1 miniature marshmallows
- 20 butter
- 1/4 salted peanuts
- 10
- 1 1/2
- 1
Instructions:
1. Place the popped popcorn in a large bowl or roasting pan.
2. In a saucepan, combine the marshmallows, caramels and butter. Heat on low until melted, stirring occasionally.
3. Pour the caramel mixture over the popcorn and mix well.
4. Working quickly so that it doesn't harden too fast, stir in peanuts and M&Ms.
5. Press into a well-greased 10-inch tube pan. Cool until firm.
6. Remove from pan and cut with a serrated knife.
Title: Lime Cream Cheese Buttercream
Ingredients:
- 4 cream cheese
- 2 butter
- 2 icing sugar
- 1/2 lime zest
- 2 fresh lime juice
Instructions:
1. Beat together buttercream ingredients with an electric mixer at high speed until combined.
2. Buttercream should be well combined after 3 -5 minutes.
3. Frost completely cooled cupcakes with buttercream.
Title: Chewy Brownie Cookies
Ingredients:
- 20 eggs
- 2 water
- 1/3
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Mix all the ingredients together. Depending on the humidity, you may need to add a little more or less water. The batter should be the consistency of a very thick brownie batter. Refridgerate for about a 1/2 hour or longer, for best results.
3. On a non stick cookie sheet or even beter one lined with nonstick foil, drop a heaping teaspoon of batter on the foil. Continue, making sure to leave a good amount of room, since the batter tends to spread.
4. Bake for approximately 12 minute or until the cookie center looks like it has set. Try not to over or under cook.
Title: Pumpkin Cream Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 canned pumpkin
- 1 water
- 1/2 eggs
- 1/2 ground ginger
- 3 ground cinnamon
- 1 pecans
- 1
- 3/4
Instructions:
1. In large mixing bowl, combine the first eight ingredients.
2. Transfer to a greased 13 -in x 9-in x 2-in baking pan.
3. Bake at 350 for 45-50 minutes or until toothpick comes out clean.
4. Cool on wire rack.
5. Drizzle powdered sugar glaze over cake, then sprinkle toasted pecans and English toffee bits over cake.
Title: Coca-Cola Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 butter
- 1/2 buttermilk
- 1 baking soda
- 9 eggs
- 1/2 marshmallows
- 1 vanilla
- 2 powdered sugar
- 1
- 2
- 6
- 1
Instructions:
1. Preheat oven to 350.
2. In large mixing bowl sift flour and sugar.
3. In saucepan, boil 1 cup Coke, oil, half the butter, 6 tbsp of the cocoa.
4. Add the liquid mixture to the dry mixture.
5. Mix buttermilk and baking soda together and stir this into the batter.
6. Add the eggs and beat well.
7. Stir in marshmallows and vanilla.
8. Grease and flour a 13x9x2 pan and pour in cake mixture. Bake at 350 for 45 minutes.
9. For frosting: Boil in saucepan the rest of the butter, 6 tbsp Coke, and the rest of the cocoa.
10. Pour powdered sugar in bowl, mix in hot liquid and add remaining vanilla.
11. Frost cake while still warm.
12. Sprinkly nuts on top.
Title: Bread Pudding (Pudin De Pan)
Ingredients:
- 1/4 milk
- 2 eggs
- 2 sugar
- 1/2 cinnamon
- 1/2 butter
- 2 salt
- 1 raisins
- 1/2 flour
- 4 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a 9x9 or 8x8 baking pan and set aside.
3. Remove and discard crusts from the bread. Cut remaining bread into cubes.
4. In a mixing bowl, soak bread cubes in the hot milk for 5 to 10 minutes.
5. Mix the soaked cubes well and then strain off excess milk.Dredge raisins in the flour and then fold into the bread and milk mix.
6. Add the remaining ingredients to the bowl. And mix well.
7. Pour the bread mix into the greased baking pan.
8. Bake uncovered for 40 minutes, or until a knife inserted near the center comes out clean.
9. Top with your favorite dessert topping sauce.
Title: Coconut Mandarin Parfaits
Ingredients:
- 2 nonfat milk
- 3 1/2 instant pudding mix
- 1 mandarin oranges
- 1/2
Instructions:
1. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended.
2. Spoon half of the pudding evenly into 4 dessert glasses, and drop a few mandarin orange slices into the pudding.
3. Let pudding set for 5-10 minutes.
4. Cover with few mandarin slices, touching the edge of glass.
5. Top orange slices with a spoonful of sheredded coconut, rest of pudding, then the rest of coconut.
6. There is no set amount for each serving, just divide the layers evenly for four servings. You can also get creative with your ingredients -- like substituting bananas for the oranges. I think two average-sized bananas would work.
Title: Chocolate Banana Cream Cake
Ingredients:
- 1 eggs
- 2 canola oil
- 2/3 milk
- 1 3/4 fat-free sugar-free instant vanilla pudding mix
- 1 cream cheese
- 1 bananas
- 1 lemon juice
- 1
- 2
- 1
Instructions:
1. HEAT oven to 350°F Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
2. BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38 to 42 minutes. Cool completely.
3. BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
4. PLACE 2 tablespoons fudge topping into the corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
5. REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.
Title: Chocolate Rice Pudding
Ingredients:
- 3 3/4 arborio rice
- 1/2 sugar
- 2 1/2 salt
- 1 unsalted butter
- 2 bittersweet chocolate
- 7 golden raisin
- 1/2
Instructions:
1. Add milk to a heavy-bottomed medium saucepan; add in the rice, sugar, and salt.
2. Bring to a boil, stirring frequently—do not walk away, because milk boils over quickly; decrease temperature so that the milk is at a slow, steady simmer.
3. Stirring now and then, let the milk simmer for about 12-15 minutes, or until the rice is cooked through (the timing depends on your rice and the strength of your simmer; arborio rice when cooked properly will remain ever so slightly al dente, meaning it will be firm at its center); about ¼ of the milk will have boiled away, and that is fine.
4. Remove pan from heat; using a heatproof spatula, stir in the butter.
5. When the butter is melted and incorporated, pour a little of this hot mixture into the melted chocolate and stir gently.
6. Scrape the chocolate into the pot and stir into the rice mixture, stirring in ever-widening concentric circles and stirring only enough to combine the ingredients.
7. Stir in the raisins; then spoon the rice pudding into a serving bowl or individual cups.
8. Press a piece of plastic wrap against the surface of the pudding to create an air-tight seal and, when the pudding reaches room temperature, put it in the refrigerator to chill.
9. Remove the pudding from the refrigerator about 10 minutes before serving.
10. Can be served without a topping or can be paired with caramelized rice krispies, chocolate sauce, vanilla creme anglaise, raspberry coulis, or small cubes of fruit, such as pears or apples sauteed quickly in butter and sugar.
Title: Brennan's Bread Pudding With Brandy Sauce
Ingredients:
- 10 milk
- 4 eggs
- 1 sugar
- 4 vanilla
- 1 cinnamon
- 1 nutmeg
- 1 butter
- 1/2 seedless raisin
- 1/4 sugar
- 1/2 vanilla
- 3 milk
- 1 cornstarch
- 1 water
- 1 1/2 brandy
- 1
- 1/4
- 1 1/2
Instructions:
1. Combine bread, milk and cream. Beat eggs; add sugar and mix well. Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir in butter and raisins. Pour into buttered 2 quart baking dish, set in a pan of warm water about 1 inch deep.
2. Bake in 350 degree oven for 1 hour or until knife inserted in center comes out clean.
3. Whiskey Sauce.
4. In a saucepan slightly beat egg yolks then add the next three ingredients and blend well. Cook over low heat until mixture comes to a boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened. Remove from heat and stir in brandy. Serve when cooled.
Title: Cappuccino Frosting
Ingredients:
- 3/4 shortening
- 1 vanilla
- 5 1/4 confectioners' sugar
- 1/4 milk
- 2 milk
- 3/4 instant coffee powder
- 2 instant coffee powder
- 1 hot water
- 1/2 hot water
- 1
- 3
Instructions:
1. In a large bowl, combine shortening and vanilla.
2. Blend in half of the confectioner's sugar.
3. Blend in 2 Tblsp milk.
4. Repeat with remaining confectioners sugar and 2 Tblsp milk.
5. Mix in approximately half of the cocoa.
6. Dissolve 1 Tblsp instant coffee into 1 cup of hot water.
7. While still warm, pour two tablespoons of the coffee into the frosting mixture.
8. Mix in remaining cocoa. Add coffee mixture, a tablespoon at a time, until desired consistency is achieved.
9. Fill and frost cake.
Title: Warm Winter Lemon Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 milk
- 3 water
- 2 lemon flavor instant pudding and pie filling
- 1 1/4 granulated sugar
- 2 powdered sugar
- 1/3
- 2
Instructions:
1. Preheat oven to 350°.
2. Grease a 9 x 13-inch baking dish.
3. Prepare cake mix as directed on package.
4. Pour batter into prepared pan.
5. Pour milk and water into a large bowl. Add dry pudding mixes and granulated sugar.
6. Beat with a wire whisk 2 minutes or until well blended.
7. Pour over cake batter in dish.
8. Place baking dish on baking sheet to catch drippings as mixture does bubble.
9. Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean.
10. Cool in pan 20 minutes. (Mixture will thicken slightly as it cools).
11. Sprinkle with powdered sugar.
12. Spoon into serving dishes. Serve warm. Garnish with raspberries if desired.
Title: Microwave Chocolate Cherry Snack Cake
Ingredients:
- 1 cherry pie filling
- 1 eggs
- 3
Instructions:
1. You will need a large plastic, microwave safe bundt pan or ring mold for this recipe.
2. Do not follow directions on cake mix box- just dump the dry mix into a bowl and add the cherry pie filling and the eggs.
3. Mix well.
4. Pour into the plastic bundt pan (I spray mine with nonstick baking spray first) and place in your microwave on HIGH for approximately 12 minutes- or until a toothpick comes out clean; NOTE: Older microwaves and those without a spinning base will probably require a bit longer cook time, and you will also need to rotate the pan 1/4 turn every 4 minutes or so for more even baking).
5. Let cool upside down on a wire rack.
6. Use a knife to help release the edges from the mold.
Title: Cinnamon Sticks (cookies)
Ingredients:
- 2 sugar
- 1/2 all-purpose flour
- 1/2 ground cinnamon
- 1 margarine
- 2 butter
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a small mixer bowl beat egg whites till you form soft peaks, gradually add sugar till you form stiff peaks.
3. Stir together the flour and cinnamon.
4. fold into egg whites.
5. Stir together oil of cinnamon and margarine or butter; fold into egg white mixture.
6. Drop batter by 2 level measuring teaspoons onto a greased cookie sheet and spread with a spatula to a 3-inch circle, baking 2 or 3 cookies at a time allowing room to spread.
7. Bake for 6-7 minutes or till golden around the edges.
8. Let cool for only 2 0r 3 seconds, then loosen and quickly roll around a wooden spoon handle (a chopstick works well too).
9. Slid cookie onto a cooling rack and continue with other cookies.
10. Repeat with remaining batter, using a clean greased cookie sheet for each batch.
11. NOTE: If the cookie becomes too stiff to roll return to the oven for one minute.
Title: Berkshire Fruitcake
Ingredients:
- 3 1/3 cake flour
- 1 baking powder
- 1 salt
- 1 cinnamon
- 1/2 clove
- 1/2 mace
- 1 butter
- 1 shortening
- 6 sugar
- 4 1/2 eggs
- 4 1/2 raisins
- 1 currants
- 1/4 citron
- 3/4 light molasses
Instructions:
1. Sift flour once, measure, add baking powder, salt, and spices; sift together three times.
2. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.
3. Add eggs and beat well.
4. Add fruit, grape juice, and molasses, and mix well.
5. Add flour gradually, beating after each addition until smooth.
6. Turn into tube pan, which has been greased, lined with heavy paper, and again greased.
7. Bake in very slow oven ( 250 F.) 4-1/2 hours, or until done.
Title: Chocolate Chip Cookies!
Ingredients:
- 1 sugar
- 1/2 brown sugar
- 2 vanilla
- 2 eggs
- 1 butter
- 2 1/3 flour
- 1 salt
- 1 baking soda
- 3 chocolate chips
Instructions:
1. Step 1:.
2. Preheat oven until 375 degrees. Mix together sugar, brown sugar, vanilla, eggs, and butter until creamy.
3. Step 2:.
4. Add flour, salt, and baking soda and mix together until fully blended.
5. Step 3:.
6. Add chocolate chips and stir until the chips are evenly distributed.
7. Step 4:.
8. Place on the pan.
9. Step 5:.
10. Make sure to distribute the cookies evenly so that they have room to spread. Also, try to keep them all the same size.
11. Step 6:.
12. Bake in the oven for approximately 9 minutes or until thoroughly cooked.
Title: Wonderful Applesauce Spice Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1/4 baking powder
- 1 1/2 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2 clove
- 1/2 allspice
- 1/2 Crisco shortening
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 1/2 unsweetened applesauce
- 1/2 water
- 1 raisins
- 1 walnuts
- confectioners' sugar
Instructions:
1. Set oven to 350°F.
2. Grease a 13 x 9-inch baking pan.
3. In a medium bowl sift together flour, baking soda, baking powder, salt and spices.
4. In a large bowl cream together the shortening and brown sugar and white sugar together until light and fluffy (about 3-4 minutes).
5. Add in the eggs to the creamed mixture, beating well after each addition.
6. Add in the dry ingredients alternately with the applesauce and water.
7. Stir in raisins and nuts.
8. Pour into prepared baking pan.
9. Bake for 40-45 minutes, or until cake tests done.
10. Cool, dust with confectioners' sugar or serve topped with whipped cream.
11. Delicious!
Title: Lemon-Walnut Biscotti
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 baking powder
- 1/4 baking soda
- 10 unsalted butter
- 1 1/3 sugar
- 1 1/2 lemon peel
- 2 eggs
- 3 fresh lemon juice
- 3 walnuts
- 1 egg
- raw sugar
Instructions:
1. Whisk flour, salt, baking powder, and baking soda in medium bowl.
2. Using electric mixer, beat butter, 1 1/3 cups sugar, and lemon peel in large bowl until blended. Add 2 eggs, 1 at a time, beating just to blend after each addition. Beat in lemon juice, then flour mixture. Stir in walnuts.
3. Divide dough into 3 equal pieces. Place each piece on sheet of plastic wrap. Using plastic wrap as aid, form dough into 8-inch-long logs. Press logs slightly, flattening to 2 1/2-inch-wide logs. Enclose in plastic wrap and chill until firm, at least 3 hours and up to 3 days.
4. Position rack in upper third of oven and preheat to 325 degrees.
5. Line heavy large rimmed baking sheet with parchment paper.
6. Unwrap logs, leaving on plastic. Brush top of logs with egg glaze. Sprinkle with raw sugar. Lift logs from plastic and transfer to prepared baking sheet, spacing evenly. Bake until golden brown and just firm to touch, about 50 minutes.
7. Transfer to rack and cool completely. Reduce oven temperature to 300 degrees.
8. Line 2 heavy rimmed baking sheets with parchment paper. Using long serrated knife, carefully cut logs crosswise into 1/3-inch-thick slices. Arrange biscotti, cut-side down, on prepared baking sheets.
9. Bake cookies until golden brown around edges, about 20 minutes. Cool completely (biscotti will crisp as they cool). (Can be made 3 days ahead. Store in airtight container at room temperature. ).
Title: Crescent Roll Pastry
Ingredients:
- 2 cream cheese
- 2 sugar
- 3/4 egg
- 1 vanilla
- 1 powdered sugar
- 1 fresh lemon juice
- 3
Instructions:
1. Heat oven to 375 deg.
2. Grease 9x13 pan.
3. Pat out 1 can of crescent rolls on bottom of pan, pinching seams together.
4. Cream the cream cheese, sugar, egg and vanilla together until well mixed.
5. Spread over layer of rolls.
6. Pat out second can of rolls on wax paper, pinch seams together and cut into strips.
7. Place, latticelike, on top of cheese mixture.
8. Bake for 25 minutes or until golden brown.
9. While cooling just a bit, mix together the powdered sugar and lemon juice.
10. Add enough milk to make mixture a thick syrup consistency.
11. Dribble over top of still warm pastry.
12. This is very pretty at Christmas to decorate with sugared cranberries and mint leaves.
Title: Apple Crisp III
Ingredients:
- 1 oatmeal
- 1 all-purpose flour
- 1 1/2 brown sugar
- 1 1/2 granulated sugar
- 1 butter
- 6 granny smith apples
- 1 salt
- cinnamon
Instructions:
1. Preheat oven to 350 degrees and lightly spray a 9 X 13 inch baking pan with non-stick butter flavored cooking spray.
2. In a large bowl combine oatmeal, flour, brown sugar and granulated sugar.
3. Mix to combine. Using a pastry cutter, cut in butter until mixture resembles coarse meal.
4. Place sliced apples in an even layer over the bottom of the prepared pan and sprinkle with salt and cinnamon to taste. Top apple slices with oatmeal mixture and another dash of cinnamon.
5. Bake 40 minutes, or until golden.
6. Allow to cool 15 minutes before serving.
7. Serving Ideas : Serve warm with ice cream or cold cut into large squares.