lumicero/recipes-ing2inst huggingface dataset:
Title: Upside Down Peach Cake
Ingredients:
- 1/2 brown sugar
- 4 unsalted butter
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 kosher salt
- 1/2 unsalted butter
- 2/3 granulated sugar
- 1 egg
- 1 buttermilk
Instructions:
1. Preheat the oven to 350 degrees F. Spray sides of a 9 inch pie plate with nonstick cooking spray.
2. PREPARE THE PEACHES:
3. In a small bowl, combine the brown sugar and melted butter. Pour into the pie plate and arrange the peaches on top. Set aside.
4. PREPARE THE BATTER:
5. In a small bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, use an electric mixer to beat the butter and sugar together until creamy. Add the egg and vanilla; beat until combined. Beat in the flour mixture and the buttermilk; beat until just combined.
6. Pour the batter into the pie plate and spread evenly over the peaches. Bake for 35 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan before inverting onto a serving plate.
Title: Chocolate Cherry Fudge Bundt
Ingredients:
- 1 eggs
- 1/4 water
- 3 cherry pie filling
- 1/2 maraschino cherry
- 1
Instructions:
1. Preheat oven to 350°; butter and flour a 12-cup Bundt pan; set aside.
2. In a bowl, mix the cake mix briefly to break up any clumps; add in the remaining ingredients; beat at medium speed for about 3 minutes.
3. Pour batter into prepared pan; bake for 45-50 minutes, or until pick comes out clean.
4. Let cake cook in pan for 10 minutes, then invert to a rack or serving plate to finish cooling.
5. Can be served with a scoop of high-quality vanilla ice cream OR add dollops of whipped cream on the cake at the fluted intervals and adorn each cloud with a drained maraschino cherry (do this just before serving).
Title: To-Die-For Nutless Carrot Cake
Ingredients:
- 1 golden raisin
- 3 Grand Marnier
- 7 Cointreau liqueur
- 4 carrots
- 2 eggs
- 1 1/2 orange zest
- 1 brown sugar
- 1 canola oil
- 2 pure vanilla extract
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 nutmeg
- 1/2 salt
- 1 allspice
- 2 cream cheese
- 1 icing sugar
- 1 pure vanilla extract
- 1/3 Grand Marnier
- Cointreau liqueur
- unsweetened dried shredded coconut
Instructions:
1. Place raisins in a microwave-safe bowl and drizzle with the 3 tbsp of orange liqueur; cover with plastic wrap or a lid and microwave on Medium power for 1 or 2 minutes, until the raisins are warm; remove from microwave and set aside.
2. Preheat oven to 350F; lightly butter or spray with non-stick cooking spray three 9-inch round cake pans or three of the disposable 8 1/2-inch or 9-inch foil pans.
3. Line the bottom of each pan with a circle of parchment paper or wax paper, lightly greased; set pans aside.
4. Scrape carrots and grate, using either the grating disc in your cuisinart or on the large holes of a box grater; you do NOT want to grind the carrots, you want them shredded.
5. Grated carrots should measure out to be 3 1/2 cups; don't use any more than that or your cake's texture will definitely suffer.
6. In a mixing bowl, with electric mixer, beat together eggs, orange zest, brown sugar, oil and vanilla; beat until smooth.
7. In another mixing bowl, combine flour, baking powder, baking soda and spices; I do this by sifting all through a sieve into the bowl.
8. Make a well in the centre of the dry mixture and pour in egg mixture, stirring just until moist.
9. Carefully fold in carrots and raisins (and any remaining liqueur).
10. Divide evenly among three prepared pans; smooth tops.
11. Bake in preheated oven until a tester comes out clean when inserted in centre of cakes, 25 to 30 minutes.
12. When done, remove cakes from oven and cool in pans for 10 minutes, then turn out onto a rack and let cool thoroughly.
13. You could now wrap the cakes tightly and refrigerate them overnight, if you wanted to ice the cake the next day.
14. To make the icing, beat softened cream cheese (2 250 gram or 8 oz bars= one pound) in a large mixing bowl with electric mixer until creamy.
15. Beat in icing sugar, vanilla and liqueur, combining well.
16. Place one layer of cake on a plate and spread one-third of icing over cake layer, going right to the edges.
17. Repeat with the next two layers.
18. If desired, sprinkle the toasted coconut over the top layer of icing.
19. Refrigerate cake for at least one hour before serving, and keep leftover cake in the fridge, well covered.
Title: Tropical Chocolate Fondue
Ingredients:
- 1/2 strawberry
- 1/4 pineapple
- 1 bananas
- 1 sweetened condensed milk
- 2 miniature marshmallow
- 2 instant coffee granules
- 1 hot water
- 1/3
- 1
Instructions:
1. In a mixing bowl, stir together the orange juice and coconut extract.
2. Add the strawberries, pineapple, and bananas; carefully toss to coat.
3. Cover and refrigerate for 30 minutes to marinate.
4. In a saucepan, add the chocolate, sweetened condensed milk, and marshmallows over low heat.
5. Stir until the chocolate and marshmallows are melted and the mixture is completely smooth.
6. In a small bowl or custard cup, add the coffee and hot water; let coffee dissolve.
7. Add coffee mixture to chocolate mixture; stir to blend.
8. Pour mixture to a heated fondue pot; stir occasionally if needed.
9. Serve with marinated fruit for dipping**Fruit can vary according to season; this is good with apples, pears, peaches, nectarines, and berries.
Title: Slice and Bake Oatmeal Scotchies
Ingredients:
- 1 shortening
- 1 butter
- 2 brown sugar
- 2 sugar
- 4 eggs
- 2 vanilla extract
- 2 baking soda
- 1 salt
- 6 old fashioned oats
- 3 flour
- 1 golden raisin
- 1
Instructions:
1. In a large mixing bowl, beat together the shortening, butter, brown sugar, and granulated sugar.
2. Add eggs, one or two at a time, beating well.
3. Beat in vanilla.
4. In another bowl, stir together the soda, salt, oats, and flour.
5. Stir by hand into the shortening mixture.
6. Stir in the nuts or raisins and butterscotch chips.
7. Put several large spoonfuls of dough onto a sheet of waxed paper.
8. Roll into a log, 2 inches in diameter; leave waxed paper on.
9. Repeat to make more cookie-dough logs.
10. Chill, at least overnight.
11. Heat oven to 350 degrees.
12. Thickly slice and bake the dough on ungreased baking sheets for about 7 minutes.
13. (If not chilled, dough can be dropped by tablespoonfuls).
14. Bake up to 10 minutes for crisper cookies.
15. NOTE:
16. The dough will keep for a couple weeks, rolled up in the refrigerator (seal the waxed paper bundles in a plastic bag) then you can slice and bake them any time.
Title: Carrot Yogurt Squares
Ingredients:
- 1 honey
- 3/4 plain yogurt
- 1 eggs
- 2 flour
- 1 3/4 baking powder
- 2 salt
- 1/2 cinnamon
- 1 1/2 carrot
- 1 raisins
- 1 cream cheese
- 1 powdered sugar
- 3 salt
- 3 milk
- 1/4 vanilla
- 3
- 1
Instructions:
1. Heat oven to 350*.
2. Grease 13x9 pan.
3. In lg bowl, combine honey, oil, yogurt and eggs; beat well.
4. Add flour, baking powder, salt and cinnamon; mix well.
5. Stir in carrots, nuts and raisins; mix well.
6. Pour into pan; bake for 35 minutes, until cake tests done.
7. Cool.
8. Frosting: Beat cream cheese until smooth.
9. Add remaining ingredients and beat until creamy, adding more milk if needed.
Title: Choc Marshmallow Muffins
Ingredients:
- 2 self raising flour
- 1/2 brown sugar
- 3/4 milk
- 1 3/4 egg
- 1 butter
- 90 marshmallows
- 2
- 250
Instructions:
1. Pre heat oven to 180 C.
2. Line 12 hole muffin tray with paper cases.
3. Sift flour and cocoa into large bowl.
4. Add sugar and mix in, make well in centre.
5. Combine milk, egg and butter in jug, pour into well.
6. Stir till all combined.
7. Spoon into paper cases, bake 15-20 minutes.
8. Cool 5 minutes then place on wire rack.
9. Mix marshmallows into 1/2 the melted chocolate.
10. Spoon this mixture onto top of muffins.
11. Drizzle with remaining chocolate and let set.
Title: Ultimate Homemade Oreos
Ingredients:
- 1 water
- 1/3 shortening
- 2 powdered sugar
- 3 3/4 granulated sugar
- 1/2 vanilla extract
- 1/3 shortening
- 1/2 hot water
- 2
Instructions:
1. Preheat the oven to 325 degrees F.
2. Blend all the cooking ingredients with an electric mixer.
3. Then, knead it with your hands until it reaches the consistency of dough.
4. Form the dough into balls about 3/4 of an inch in diameter and press them flat, 1/2 inch apart, onto a greased cookie sheet.
5. Bake for 6-8 minutes or until the cookies are crunchy.
6. Let the cookies cool on the sheets.
7. As the cookies cool you can start making the filling.
8. Combine all the filling ingredients and mix well with an electric mixer.
9. With your hands form the filling into little balls about 1/2 to 3/4 of an inch in diameter.
10. Place a filling ball in the center of the flat side of one of the cooled cookies and press down with another cookie, flat side down, until the filling spreads out to the edge.
11. You can double the recipe for Double-Stuff Oreos, but why stop there, go for Triple-Stuff, or even Quadruple-Stuff, you are the master of your Oreo!
Title: Christmas Pudding- Gluten-Free
Ingredients:
- 1 sultana
- 3/4 raisins
- 1/2 craisins
- 1 brandy
- 1/2 cornstarch
- 65 butter
- 35 brown sugar
- 20 mixed spice
- 60 eggs
- 1 low-fat milk
- 2
- 1
- 3
- 1/2
Instructions:
1. Grease and line a 1 litre pudding basin with baking paper.
2. Add the dried fruits and brandy to a large mixing bowl. Cover and refrigerate overnight.
3. Add the three flours to a mixing bowl and mix with a whisk to ensure they are well combined. Rub in the butter until the mixture resembles fine breadcrumbs. Add the soaked fruits, sugar, breadcrumbs and spice. Mix well to combine.
4. In a small bowl, lightly beat the eggs and milk. Add to the fruit mixture and mix to combine.
5. Pour the mixture into the pudding basin. Place the pudding basin in a large stockpot. Pour in enough water to the pot to come 3/4 of the way up the side of the pudding basin.
6. Bring the water to the boil, then reduce heat to a gentle simmer and cook the pudding for 2 to 3 hours. Check the water regularly to ensure it does not run dry.
7. If making ahead, the pudding may be resteamed for 1 hour on the day of serving. I've generally found also that a cook ahead pudding can be sliced and individual serves warmed in the microwave.
Title: Caramel Pudding Cake
Ingredients:
- 1 butter
- 3 flour
- 1 salt
- 2 brown sugar
- 1 granulated sugar
- 1 baking powder
- 1 milk
- 4 boiling water
Instructions:
1. Cream butter and granulated sugar.
2. Add flower, baking powder and salt.
3. Stir in milk and mix until smooth.
4. Spread into greased 8x13-inch pan.
5. Boil water and dissolve brown sugar. Pour over batter.
6. Bake at 350°F for 1 hour.
Title: Croissant Bread Pudding
Ingredients:
- 1 1/2 lemon juice
- 1 sugar
- 2 butter
- 3 milk
- 4 -5 rum
- 1/3 vanilla
- 1 eggs
- 4 sugar
- 1 1/4 salt
- 1/2
- 5 -6
Instructions:
1. Preheat oven to 375 degrees.
2. In a bowl, combine the peaches with the lemon juice and 2 tablespoons of sugar and gently turn.
3. Let stand while you prepare the pudding.
4. Use 1 tablespoon of the butter to grease standard loaf pan or other comparable baking dish.
5. Pour the milk into a bowl.
6. If the croissants are still soft use 4 cups, but if they are quite dry use 5.
7. Beat in the rum, vanilla, the eggs and all but 6 tablespoons of the remaining sugar, and the salt.
8. Make a layer of croissants in the bottom of the pan, tearing them as necessary to to make them fit.
9. Sprinkle the layer with 1/3 of the peaches.
10. Pour 1/4 of the milk mixture.
11. Let the croissants soak up a bit of the mixture before continuing.
12. Repeat twice, pushing the layers down as you go, and ending with a layer of croissants.
13. Sprinkle the remaining 6 tablespoons of sugar over the top layer (I like to use Turbinado Sugar).
14. Dot it with the remaining 2 tablespoons of butter and bake until a knife inserted into the center comes out clean, about 45-60 minutes.
Title: Mint Shortbread Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 egg
- 2 2/3 flour
- 1/4 salt
- 2 chocolate
Instructions:
1. In a large bowl, cream together the butter and white sugar until light and fluffy.
2. Beat in the egg, then stir in the mint extract.
3. Combine the flour and salt; stir into the sugar mixture.
4. Add several of drops of food coloring until desired shade of green, mixing well.
5. Roll into a log, wrap in plastic wrap and refrigerate for 1 hour.
6. Preheat oven to 400°F
7. Slice into 1/4-inch slices and place on cookie sheets.
8. Bake for 9 minutes in the preheated oven, or until lightly golden at the edges.
9. Remove from cookie sheets to cool on wire racks.
10. Drizzle with melted white and/or dark chocolate if desired.
Title: Sweet Potato Flan
Ingredients:
- 2 sweet potatoes
- 3/4 sugar
- 2 sweetened condensed milk
- 2 milk
- 10 eggs
- 1 ground cinnamon
- 1/2 ground allspice
- 1/4 ground cloves
- 1 vanilla extract
- coconut
Instructions:
1. Pierce sweet potatoes several times with a fork; place on a baking sheet.
2. Bake at 375* for 1 hour or until done; cool to touch.
3. Peel sweet potatoes, and mash.
4. Set aside 1 cup mashed sweet potatoes; reserve any remaining sweet potatoes for another use.
5. Sprinkle sugar in a 10-inch round cakepan; place over medium heat, and cook, shaking pan constantly, until sugar melts and turns a light golden brown.
6. Remove from heat, and set aside.
7. (Melted sugar may crack slightly as it cools).
8. Combine half of sweet potatoes, 1 can sweetened condensed milk, and half of next 6 ingredients in container of an electric blender; blend until smooth, stopping once to scrape down sides.
9. Pour mixture into a large bowl.
10. Repeat procedure; add to bowl, stirring well with a wire whisk.
11. Pour mixture over caramelized sugar in cakepan; cover with aluminum foil, and place in a larger shallow pan.
12. Add hot water to larger pan to depth of 1/2 inch.
13. Bake at 325* for 1 hour and 15 minutes or until a knife inserted in center comes out clean.
14. Remove cakepan from water, and uncover; cool in pan on a wire rack 30 minutes.
15. Refrigerate 8 hours or overnight.
16. Loosen edges of flan from pan with a small knife; invert onto a serving plate.
17. Garnish, if desired, with toasted coconut.
18. Yield: 1 (10-inch) flan.
Title: Chocolate-Amaretto Ricotta Mousse
Ingredients:
- 1/2 chocolate chips
- 15 low-fat ricotta cheese
- 2 Splenda sugar substitute
- 1/2
- 1
Instructions:
1. In a food processor or blender, puree ricotta cheese, Splenda and almond extract (or Amaretto) until very smooth, stopping to clean down the sides periodically. (NOTE - It's smoother in a blender, but harder to incorporate because it's a thick mixture).
2. Put chocolate chips in a glass measuring cup and microwave in 30 second bursts, stirring every 15 seconds or so to keep temperature even throughout. Continue heating and stirring until very smooth.
3. Add melted chocolate to the ricotta mixture (RULE: always add melted chocolate to other ingredients, not the other way around. If you add a liquid to melted chocolate, you risk having the chocolate seize and harden!).
4. Gently fold whipped topping into ricotta-chocolate mixture. Refrigerate an hour before serving.
5. Divide into 6 servings. It looks beautiful served in a martini glass! Top with a couple chocolate chips and some raspberries, if desired.
6. Per 6 servings: 192 calories, 11.6 G fat.
Title: Cajun Fruit Cobbler
Ingredients:
- 1 margarine
- 1/2 butter
- 1 plain flour
- 1 granulated sugar
- 2/3 milk
- 1 baking powder
- 1 salt
Instructions:
1. Mix in a large bowl the melted margarine or butter, flour, sugar, milk, baking powder and salt.
2. Mix all these ingredients and then pour the batter in a margarine greased 9x9 pan.
3. Stir the fruit in the can well before use.
4. Using a large tablespoon, add the fruit of choice by the spoon and drop method. Use the whole can.
5. Bake 1 hour at 350 degrees.
Title: Alton Brown's Vanilla Wafers
Ingredients:
- 7 all-purpose flour
- 3/4 kosher salt
- 1/2 unsalted butter
- 4 egg
- 3 1/2 vanilla extract
- 1
- 4
- 1
Instructions:
1. Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
2. Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
3. Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.
Title: Revani (Macedonian Syrup Cake)
Ingredients:
- 1 sugar
- 1 butter
- 2 semolina
- 5 eggs
- 1 self raising flour
- 3 sugar
- 4 1/2 water
- vanilla essence
Instructions:
1. Syrup: boil ingredients.
2. Melt butter and sugar and beat for 5 minutes, then add eggs one by one mixing in between.
3. Mix flour and semolina and add to egg mixture gradually.
4. Pour into greased pan, and bake 40-45 minutes at 400 degrees.
5. When baked, cut into diamond shapes and pour syrup over the cake (make sure the syrup and the cake are both hot).
6. Crushed walnuts may be sprinkled on top of the mixture before baking or lemon or orange rind may be added to the mixture before cooking.
Title: Good Eats Pound Cake Light - Alton Brown
Ingredients:
- 1/3 butter
- 3/4 flour
- 1 butter
- 4 sugar
- 1 eggs
- 1/2 vanilla extract
- 1 kosher salt
- 1 cake flour
- 1 buttermilk
- 2 1/2 lemon zest
- 1 orange zest
- 6 fresh lemon juice
- kosher salt
- confectioners' sugar
Instructions:
1. Preheat oven to 375°F Liberally butter two 9x5 loaf pans, or one 9" tube pan. Add the flour and coat all surfaces (if using loaf pans, simply place one on top of the other and shake vigorously). Discard any excess flour.
2. Warm the butter to 65-70F (about 3 hours at room temperature). Place sugar and butter in the work bowl of a stand mixer fitted with the paddle attachment (placing the butter on top of the sugar helps keep it from flying all over your kitchen). Mix on medium for a full 6 minutes.
3. With the mixer turned down to low, add eggs one at a time, waiting 20-30 seconds after each addition, until the egg is fully incorporated and emulsified before adding the next. Add vanilla and salt. Beat on medium for 30 seconds, then return to low.
4. Add 1/3 of the flour. Mix until the flour is completely incorporated, then add half the buttermilk and mix until combined. Scrape down the sides of the bowl and add the next 1/3 of the flour. When that's fully incorporated, add the remaining buttermilk and mix until incorporated. Scrape down again and add the last of the flour. When fully incorporated, scrape down a third time, then beat on medium for 30 seconds.
5. Using a scale, pour 2 lbs of batter into each loaf pan (or pour the whole thing into the tube pan). Smooth the top lightly; it doesn't need to be perfect. Bake about 1 hour, until the internal temperature is 210°F and the cakes are golden-brown.
6. Place the cakes, in their pans, on a cooling rack for 10 minutes. Remove from pans and place bake on rack for at least another 10 minutes.
7. Meanwhile, combine zest, juice and salt in a small bowl. Whisk in the confectioner's sugar, a few tablespoons at a time, until it resembles a very thick milk. Place cake on a cooling rack set over a baking sheet (to catch any spills), then pour the glaze over the cakes, allowing gravity to pull the glaze down over the sides. Let the glaze harden 30 minutes before slicing.
Title: Bourbon Bacon Brownies
Ingredients:
- 1 water
- 1 egg
- 1/2 bacon
- 3 Bourbon
- 1/4 Bourbon
Instructions:
1. Follow directions on back of brownie box regarding baking using an 8 x 8-inch pan.
2. Prepare brownie mix according to package instructions. Fold in crumbled bacon and stir in 3 tbsp bourbon.
3. Pour brownie batter into a lightly greased 8 x 8-inch pan. Bake as directed on package or until a toothpick inserted two inches from the edge of the pan comes out mostly clean.
4. Remove brownies from oven and immediately pour 1/4 cup bourbon on them. Cool in refrigerator completely before slicing and serving.
Title: Apple Cake
Ingredients:
- 3 butter
- 1 sugar
- 1 egg
- 1 all-purpose flour
- 1/2 whole wheat flour
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1 salt
- 3 baking soda
- 1/4 apples
- 1 vanilla extract
- ice cream
Instructions:
1. In a mixing bowl, cream butter, sugar and egg.
2. Stir together dry ingredients; add to creamed mixture (batter will be thick).
3. Stir in the apples, nuts and vanilla.
4. Spread into a greased 8 inch square baking pan.
5. Bake at 350 degrees for 35-40 minutes or until cake tests done.
6. Serve warm or cold with whipped cream or ice cream.
Title: Cake Mix Fruitcake
Ingredients:
- 1 dried cherries
- 1 raisins
- 1 1/2 coconut flakes
- 1/2 powdered sugar
- 1 milk
- 1
- 2
Instructions:
1. Combine cake mixes per package.
2. Add remaining ingredients.
3. Bake per package in loaf pans.
4. Cool Until cool to the touch.
5. Top with Icing Mixture.
Title: Clock Cookies - Let's Tell Time!
Ingredients:
- 1 1/2 butter
- 3 sugar
- 4 eggs
- 1 vanilla extract
- 5 all-purpose flour
- 2 baking powder
- 1 salt
- 1 confectioners' sugar
- 2 milk
- 2 light corn syrup
- 1/4 vanilla extract
- chocolate chips
Instructions:
1. To make the cookies, cream together butter and sugar in a large bowl until smooth.
2. Beat in eggs and vanilla.
3. Stir in the flour, baking powder, and salt.
4. Cover and refrigerate dough for at least one hour (or overnight).
5. Preheat oven to 400 degrees.
6. Roll out dough on a floured and/or confectioner's sugared surface 1/4 to 1/2 inch thick.
7. Cut into circle shapes with desired cookie cutter.
8. Place cookies 1 inch apart on lined cookie sheets.
9. Bake 6 to 8 minutes.
10. Cool completely.
11. To make the frosting, stir together the confectioner's sugar and milk in a small mixing bowl until smooth.
12. Beat in corn syrup and almond extract until icing is smooth and glossy.
13. (If icing is too thick, add more corn syrup.).
14. If different colored frosting is desired, divide the mixture among separate bowls and add desired food coloring to an intensity of your liking.
15. Dip cookies in frosting, or paint them with a pastry brush.
16. Pipe icing on to cookie to make the 12, 3, 6, and 9 on your clock. Fill in the remaining numbers with chocolate candies.
17. Store the Twizzlers or licorice pieces in two bags, one for the hour hands the other for the minute hands. Make sure the minute hands are longer than the hour hands. Allow students to assemble when they have the cookie on their desk.
Title: Ginger Pears
Ingredients:
- 4 pears
- 1/4 brown sugar
- 2 butter
- 2 ginger
- 1/2
Instructions:
1. Place pears, cut side up in a 13"x9"x2' baking dish.
2. Pour orange juice over pears.
3. Sprinkle with brown sugar, melted butter and ginger over pears.
4. Bake in 350 degree oven for 25 min.
5. or until pears are tender.