lumicero/recipes-ing2inst huggingface dataset:
Title: Date, Honey and Walnut Loaf
Ingredients:
- 1 dates
- 1/3 butter
- 1/3 brown sugar
- 1/3 honey
- 2 eggs
- 2 vanilla
- 2 plain flour
- 2 baking powder
- 2 cinnamon
- 1/2 baking soda
- 1/2 ground ginger
- 1/2 milk
- 1/3 walnuts
Instructions:
1. In bowl, soak chopped dates in 1/2 cup boiling water.
2. Let cool.
3. In large bowl, beat butter, sugar and honey until fluffy.
4. Beat in eggs, one at a time.
5. Stir in date mixture and vanilla.
6. Combine flour, baking powder, cinnamon, baking soda and ginger; stir in the date mixture alternately with milk, making 3 additions of dry ingredient and 2 of milk and adding walnuts with last addition.
7. Pour into 4 - 5 cup loaf pan.
8. Bake in 350deg.
9. F (175degC) for 1 hour or until tester comes out clean.
10. Allow to cool in pan on rack for 10n minutes.
11. Transfer to rack to cool.
Title: Scripture Cake
Ingredients:
- 1/2 raisins
- 1/2 dried fig
- 1/2 unsalted butter
- 1 granulated sugar
- 1 honey
- 3 eggs
- 3 all-purpose flour
- 1 salt
- 1 baking powder
- 1 mixed spice
- 2 milk
Instructions:
1. Preheat oven to 300Ëš Fahrenheit. Place the raisins and figs in a large bowl and cover with just-boiled water. Set aside. Grease a 9”-round springform pan and line the bottom with parchment paper. Place on a baking sheet and set aside.
2. In a large mixing bowl, cream the butter and sugar then beat in the honey. Add the eggs one at a time, beating after each addition. Mix in the flour, a cup at a time, adding the salt, baking powder and mixed spice with the last cup of flour. Don’t overmix.
3. Drain the raisins and figs then gently stir into the cake batter. Stir in the almonds, as well. I found that the dampness from the soaked fruit was enough liquid to make the cake batter perfectly moist. However, if your batter is too stiff, add milk (about a tablespoon at a time), to thin it out.
4. Drop the batter into the cake tin (you’ll probably want a wooden spoon or spatula for this), then smooth out the surface of the batter. Bake in the middle of the oven 1 ½ to 2 hours. The cake is ready when a tester inserted in the middle comes out clean.
5. Cool the cake in its tin on a rack for about ten minutes, then remove the cake from the tin to cool completely.
Title: Melt in Your Mouth Butter Cookies
Ingredients:
- 1 butter
- 3/4 margarine
- 1 sugar
- 1/2 egg
- 2 1/2 vanilla
- 1 flour
- 1/4 baking powder
- 1/4 salt
- 2 margarine
- 1/2 icing sugar
- 1 1/2 - 2 vanilla
- 3 milk
Instructions:
1. Cream butter or margarine (and yes margarine does work beautifully! I can see some people raising their eyebrows!) with sugar.
2. Add eggs and vanilla and mix.
3. Add flour, baking powder and salt and mix well.
4. At this point you can either roll out and cut with cookie cutters or roll dough into 1 inch balls and flatten on cookie sheet.
5. Bake at 375F for 6 to 8 minutes until set, NOT brown.
6. Mix icing ingredients together and ice cookies once cooled.
Title: Cornmeal and Rosemary Cake With Balsamic Syrup
Ingredients:
- 1/2 yellow cornmeal
- 1/2 cake flour
- 1 rosemary
- 1 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 1/2 vanilla extract
- 1 1/4 powdered sugar
- 4 eggs
- 2 sour cream
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. For the cake:.
3. Butter and flour an 8-inch round cake pan.
4. In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.
5. Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.
6. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.
7. For the Balsamic Syrup:.
8. Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.
9. To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.
Title: Brandy-Apple Mini Pies With Cornmeal Crust
Ingredients:
- 1 3/4 flour
- 3/4 yellow cornmeal
- 1/3 powdered sugar
- 1 1/2 salt
- 1 vegetable shortening
- 3 -5 tart green apples
- 3 -4 unsalted butter
- 1/4 flour
- 1 flour
- 2 brandy
- 2 sugar
- 1/4 brown sugar
- 1/4 pumpkin pie spice
- 1 salt
- 1
Instructions:
1. Add the flour, cornmeal, powdered sugar, and salt to the food processor. Pulse a couple times. Then cut the shortening in to cubes and pulse it into the dry mixture.
2. Add 3 Tb. of ice water and pulse until the dough comes together. Add a little more water if needed.
3. Dump the dough onto a sheet of plastic wrap and divide it into a large and small piece--80/20. Shape the dough into two disks, then wrap both pieces and place in the fridge for at least 30 minutes.
4. Peel and dice the apples. Preheat the oven to 425 degrees F.
5. In a small sauce pan, add the butter and remaining six ingredients over medium heat. Stir and bring to a simmer. Pour the syrup over the apple and toss.
6. Take the larger disk of dough out of the fridge. Roll it out on a well-floured work surface to approximately 1/8 inch thick. Using a drinking glass with a 3 ½ -4 inch wide rim, cut out dough circles. Press the dough circles into muffin tins—if you gather the extra pieces and re-roll, you should be able to get 14-16.
7. Fill each crust with an equal portion of apple mixture.
8. Roll out the smaller piece of dough. Using a 2-3 inch decorative cookie cutter, cut out “tops” for each pie. Place each top on the pies and Brush them with the remaining syrup from the apple bowl.
9. Bake the mini pies for 15 minutes. Then reduce the heat to 350 degrees F, and bake another 15 minutes. If the tops are golden after the first 15 minutes, lay a sheet of foil over them.
10. Allow the pies to cool completely before trying to remove them from the muffin tins.
11. NOTES~ Silicone muffin pans make it extremely easy to extract the pies. If using metal muffin tins, run a small sharp knife around ONE rim at a time, and gently dump one pie out into your hand, before moving on to the next.
12. If you would like to make this as a whole 9 inch pie, make the crust as directed and split the dough into equal pieces. Then DOUBLE the amount of apples and syrup mixture. Bake the pie for 30 minutes at 425, then 30 minutes at 350!
Title: Whole Grain Low-Sugar Apple Oatmeal Crisp
Ingredients:
- 1 rolled oats
- 1 whole wheat flour
- 1/2 butter
- 4 apples
- 1/4 Splenda sugar substitute
- 2 cinnamon
- 1 dried cranberries
- 1/4 walnuts
- 1/4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 or 9 inch square pan.
2. In a large bowl, combine Splenda brown sugar, oats, whole wheat flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with Splenda, cinnamon, pumpkin spice, cranberries, walnuts and top with remaining crumb mixture.
3. Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
Title: Pumpkin Whoopie Pies
Ingredients:
- 3/4 unsalted butter
- 1 brown sugar
- 2 eggs
- 1 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 powdered sugar
Instructions:
1. Preheat oven to 350*.
2. Line cookie sheet 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 teaspoons vanilla, the baking powder, and 3/4 teaspoons salt.
5. Using a spatula fold in the flour.
6. Using and ice cream scoop or tablespoon drop 12 mounds onto the cookie sheet -- bake until springy to the touch -- about 10 minutes.
7. Cool on a wire rack completely.
8. Meanwhile, using an electric mixer cream the softened butter, with the cream cheese.
9. Add the powdered sugar and the remaining salt and vanilla; mix on low speed until blended the beat on medium-high until fluffy.about 2 minutes.
10. Spread the cream filling between two cakes.
Title: Italian Ricciarelli
Ingredients:
- 4 white sugar
- 3 1/4 orange zest
- 3 1/2
- 1
- 1/4
- 1
Instructions:
1. Combine almonds and 1/4 to 1/2 of the sugar in a food processor and grind until very very fine meal.
2. In a large clean bowl, beat the egg whites until foamy. Now beat in the sugar slowly using a tablespoon at a time, beating until stiff glossy peaks. (but not dry peaks).
3. Fold in the almond/sugar fine meal mixture.
4. Fold in the orange juice and the zest.
5. Using a teaspoon drop onto parchment lined baking sheet, and form into an oval or log, about one to two inches long. Keeping these at least three inches apart.
6. Let sit on the counter for one hour to dry.
7. Bake 300 degrees F. for 20 minutes or until firm to touch. Do not brown.
8. Let the cookies remain on the baking sheets to cool completely, then remove.
9. Dust with confectioners powdered sugar.
10. These can be made and frozen in plastic baggies for up to one to two months, then dust.
Title: Elephant Stomp Brownies
Ingredients:
- 1 quick-cooking oats
- 1 all-purpose flour
- 1 1/3 butter
- 1/4 margarine
- 2 brown sugar
- 1/2 brown sugar
- 5 creamy peanut butter
- 1/4 eggs
- 2 Spanish peanut
- 3/4 granulated sugar
Instructions:
1. Combine oats and 1/2 cup flour in a bowl.
2. Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add brown sugar and peanut butter, beating well.
3. Add one egg, beating until blended.
4. Add oat mixture, stirring until blended.
5. Remove 1/4 cup peanut butter mixture and reserve.
6. Add peanuts to remaining peanut butter mixture (if desired). Press evenly in a lightly greased 13x9-inch pan.
7. Bake at 350°F for 10 minutes. Cool crust.
8. Beat remaining 1 cup butter at medium speed with an electric mixture until creamy; gradually add granuated sugar, beating well.
9. Add remaining 4 eggs, 1 at a time, beating just until blended.
10. Stir in cocoa and remaining 1/2 cup flour. Spread batter over crust, and sprinkle with reserved peanut butter mixture.
11. Bake at 350°F for 30-35 minutes. Cool and cut brownies into 2 inch squares.
Title: Everyday Food Devil's Food Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/4 granulated sugar
- 1/2 baking soda
- 1 1/4 salt
- 1 eggs
- 2 low-fat buttermilk
- 1 vanilla extract
- 1 butter
- 2/3
Instructions:
1. Preheat oven to 350.
2. Butter a 9x13 inch baking pan. Line bottom of pan with parchment or wax paper; butter paper.
3. Whisk together dry ingredients in a mixing bowl.
4. Add remaining ingredients; with an electric mixer, beat on low speed until moist. Raise speed to medium; beat until smooth, about 3 minutes more.
5. Pour into prepared pan; bake until a toothpick inserted comes out clean with a few moist crumbs, 25 to 30 minutes.
6. Cool in pan for minutes; invert onto a wire rack.
7. Remove paper; reinvert to cool completely.
8. Top with frosting or dust with confectioners' sugar, if desired.
Title: Chinese Glazed Fruit
Ingredients:
- 3/4 water
- 1/3 all-purpose flour
- 1/4 cornstarch
- 3/4 baking powder
- 1/2 salt
- 2 apples
- 2 bananas
- 2 granulated sugar
- 1 water
- 1/2 light corn syrup
- 1/4 sesame seeds
- black sesame seed
Instructions:
1. Batter; Beat the water, flour, cornstarch and baking powder and salt with a hand beater until smooth.
2. Heat oil to 360 degrees about 1 1/2 inches deep.
3. Stir the apples into batter.
4. One at a time with a slotted spoon letting excess batter drip back into bowl, coat each section of apple.
5. Deep fry in the hot oil about 5 pieces at a time, until golden brown.
6. Turning as needed.
7. Drain on paper towels.
8. Repeat now doing the bananas, in the same way.
9. Mix the sugar and water in a saucepot and the corn syrup, and without stirring over high heat bring to a temperature of 300 degrees on the candy thermometer.
10. If testing a drop into very cold water will seperate into threads that are hard and brittle.
11. Mixture will be amber to a golden brown.
12. Decrease the heat to very low, and stir in the sesame seeds.
13. Well grease with oil a flat baking sheet.
14. Stir one piece of fritter into the syrup evenly coating.
15. Place on the platter or baking sheet.
16. When all done plunge each piece one at a time into ice cold water, this will harden the coating.
Title: Fruit Creme
Ingredients:
- 3 eggs
- 1/2 sugar
- 1 unflavored gelatin
- 2 sugar
- 1/4 salt
- 1/2 sour cream
- 1 lemon rind
- 1 lemon juice
- 1
- 1/4
- 1/2
Instructions:
1. Beat egg whites adding 1/2 cup sugar, until it forms stiff peaks. Set aside.
2. In a medium saucepan over medium heat, heat gelatin, 1/2 cup sugar, salt, syrup, and slightly beaten egg yolks until thickens.
3. In large mixing bowl, pour in mixture and beat in sour cream, lemon rind, lemon juice, almond extract and the fruit.
4. Chill in fridge, stirring every 10-15 minutes until it is the consistency of soft whipped cream.
5. Fold in egg whites until well blended.
6. Serve.
Title: Spicy Apple Crumble
Ingredients:
- 5 porridge oats
- 1 sesame seeds
- 1 ground cinnamon
- 1 butter
- 2 honey
- 1 apples
- 1 3/4 orange
- 1 cardamom pods
- 10
Instructions:
1. Heat oven to 350°F Put the oats, almonds, sesame seeds and cinnamon into a large mixing bowl. In a small pan melt the butter with the honey then stir into the oats until it looks like rough breadcrumbs - you might need to use your hands.
2. Put the apples, orange zest and juice and cardamom in a pan and cook for 10 mins until softened. Pick out the cardamom pods. Spoon into a baking dish, sprinkle with the sugar and scatter with the crumble mixture.
3. Bake for about 40 mins until golden and crunchy. Serve with vanilla yogurt, ice cream or custard.
Title: Split Level Cookie Bars
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1/4 salt
- 3/4 white sugar
- 1/2 margarine
- 1 egg
- 1/4 chocolate chips
- 1 cream cheese
- 3 sugar
- 2 sugar
- 1 evaporated milk
- 1/3 walnuts
- 1/4
- 1/2
Instructions:
1. Prepare crust by cutting margarine into flour, baking powder, salt and sugar until crumbly. Add beaten egg and extract. Take out approximately 1/4 cup crumb mixture and set aside for topping.
2. Press remaining crumbs into a lightly greased 8 inch square pan.
3. Combine second layer ingredients except for extract and nuts in saucepan and melt until smooth. Add nuts and extract. Spread filling over cookie base and spread remaining 1/4 cup of crumb mixture on top.
4. Bake at 375 oven for 25 minutes. Cool. Cut in bars.
5. Flavor is greatly improved if allowed to sit for a day. Store in sealed container.
Title: Healthy Pumpkin Pudding (South Beach Diet)
Ingredients:
- 16 pumpkin
- 2 milk
- 1 1/2 cinnamon
- 1/4 nutmeg
- 1/4 ginger
- 1 sugar-free instant vanilla pudding mix
Instructions:
1. Mix pumpkin, spices, and half the milk.
2. While stirring, slowly add mix and remainder of milk.
3. Stir until smooth.
4. Let sit for 30 minutes if you prefer a thicker consistency.
Title: Chocolate-Peanut Butter Cake With Salted Caramel Glaze
Ingredients:
- 2 all-purpose flour
- 4 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/8 ground cinnamon
- 1/2 unsalted butter
- 1 1/4 granulated sugar
- 2 eggs
- 3/4 sour cream
- 1 pure vanilla extract
- 1/3 milk
- 3 bittersweet chocolate
- 1/2 creamy peanut butter
- 1/4 unsalted butter
- 1/4 brown sugar
- 1/4 granulated sugar
- 1/2 sea salt
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Lightly spray 10-inch fluted tube pan with cooking spray; set aside. In bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In large mixing bowl beat butter with an electric mixer on low to medium speed 30 seconds. Add sugar; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Beat in sour cream and vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
3. Divide batter into two bowls. Stir melted chocolate into half the batter until well combined. Stir peanut butter into remaining half until well combined.
4. Alternately drop spoonfuls of batter into prepared pan. Use a small metal spatula or butter knife to gently swirl the batters together (no not overmix).
5. Bake in preheated oven 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove cake from pan; cool thoroughly on wire rack. Drizzle cake with half of the Salted Caramel Glaze. If desired, sprinkle with Sea Salt. Pass remaining sauce.
Title: Pecan Cups
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1/2 butter
- 3 margarine
- 2 milk
- 3/4 eggs
- 3/4 pecans
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and baking powder.
3. Cut in the butter or margarine with a pastry blender, blending until it resembles course crumbs.
4. Sprinkle in the milk and mix lightly.
5. Using a mini muffin tin, press the above mixture on the bottom and sides of each muffin cup with your fingers, as close to the top as possible.
6. Beat together eggs and stir in pecans and topping.
7. Place 1 1/2 Tbsp of the mixture into crust lined cups.
8. Bake for 25 minutes or until mixture is set.
9. Store in airtight container.
Title: Harvest Fresh Strawberries and Apples Cobbler
Ingredients:
- 1/2 sugar
- 1/4 flour
- 1 cinnamon
- 4 strawberries
- 2 apples
- 2 lemon juice
- 1 1/2 flour
- 1/2 sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/3 butter
- 1 buttermilk
Instructions:
1. Preheat oven to 400 degrees.
2. In a medium bowl, mix together the sugar, flour, and cinnamon.
3. Add fruit and lemon juice and toss well to coat.
4. Spoon into 8x12 baking dish and bake for 10 minutes.
5. In another bowl, mix together flour, sugar, baking powder, baking soda and salt; using fingers or a pastry blender, cut in butter until crumbly.
6. Stir in milk with a fork until just blended.
7. Spoon topping over fruit, covering fruit completely.
8. Bake 40 minutes until bubbly and golden.
9. Serve warm with vanilla ice cream.
Title: Fruit Compote
Ingredients:
- 3 lemons
- 2 prunes
- 12 cinnamon sticks
- 2 cloves
- 4 peppercorns
- 4 sugar
- 1/2 crystallized ginger
- 1
Instructions:
1. Wash the lemons well. Slice the ends off until the pulp is visible and throw the ends away. Slice the remaining lemons thinly, removing seeds.
2. Combine all ingredients in a large pot (at least 5 qts). Add enough water to cover by at least 1".
3. Bring to a boil over medium-high heat, then reduce to medium-low and simmer 90 minutes.
4. Refrigerate in a non-reactive container and serve cold.
Title: Milk Frosting
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1/2 milk
- 1/2 vanilla
Instructions:
1. Put the butter in a saucepan and melt.
2. After butter is melted, add sugar and milk.
3. Stir constantly until boiling point is reached then let mixture boil for 10 minutes without stirring.
4. Remove from burner and add vanilla.
5. Beat until it reaches a good spreading consistincy.
Title: Super-Easy Indoor S'mores
Ingredients:
- 4 honey graham crackers
- 2 marshmallows
- 2
Instructions:
1. On a small baking sheet lined with a silicone mat, place 4 squares of honey graham crackers. Add 2 chocolate squares big enough to cover 2 crackers. Top with 2 large marshmallows.
2. Transfer to a 400º F preheated oven and bake for 5 minutes.
3. When time is up, set the temperature to broil and continue for 2 to 3 minutes or until golden brown.
4. Remove from the heat and place the other graham cracker squares on top of the marshmallows. Serve immediately.
Title: Martha Stewart Oatmeal Cranberry Classic Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 table salt
- 1/2 ground cinnamon
- 1 baking powder
- 1 baking soda
- 1 pure vanilla extract
- 2 eggs
- 1/2 butter
- 1 light brown sugar
- 1/2 granulated sugar
- 3 old fashioned oats
- 1 dried cranberries
Instructions:
1. In a medium bowl, whisk together flour, salt, cinnamon, baking powder and baking soda; set aside.
2. In a small bowl, whisk together the vanilla, milk and eggs; set aside.
3. In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy.
4. Reduce speed to low, gradually add milk mixture and beat well.
5. Add the flour mixture, and beat until just combined. Remove bowl, from the electric mixer and stir in oats and cranberries. Place dough in the refrigerator until firm, about 2 hours, or overnight.
6. Preheat oven to 350°.
7. Line several baking sheets with parchment paper; set aside.
8. Shape 2 tbsp of dough into a ball, place on one of the prepared sheets.
9. Repeat with remaining dough, placing 3-inches apart.
10. Press the bottom of a glass to flatten the dough into 2" diameter rounds.
11. Bake until golden but still soft in center.16-18 minutes -- rotating halfway through.
12. Remove from oven, transfer with parchment paper to wire rack to cool. Store in an airtight container at room temperature up to 1 week.
Title: Old World Chocolate Icing (The Best)
Ingredients:
- 3 margarine
- 3 oleo
- 1/4 hot water
- 2 1/2 powdered sugar
- 2 egg
Instructions:
1. Melt chocolate and oleo.
2. Alternate dry ingredients with water and melted chocolate/oleo.
Title: Better for You-Whole Wheat Blueberry Bars
Ingredients:
- 1 1/3 whole wheat flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 brown sugar
- 2 butter
- 2 egg
- 1 vanilla
- 1 whole wheat flour
- 3 granulated sugar
- 1/2 all-purpose flour
- 2 lemon zest
- 1 fresh blueberries
- 2 lemon juice
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 9 x 13 pan with non-stick cooking spray.
3. Stir together 1 1/3 cup whole wheat flour, baking powder, soda & salt; set aside.
4. With mixer beat together brown sugar, butter, oil, egg & vanilla until smooth, making sure no lumps of brown sugar remain.
5. Add the dry ingredients & stir until well- blended; the mixture will be firm.
6. Reserve 1/2 cup (packed) for topping.
7. Place remaining dough in pan & cover with a piece of plastic wrap & use it to press dough into the bottom of prepared pan. Remove plastic wrap and bake at 350 degrees for 15 minutes or until puffed & golden.
8. Using fingertips, gradually mix remaining 3 tablespoons flour into reserved 1/2 cup of topping until it gets crumbly.
9. Set aside.
10. Combine sugar, all-purpose flour & zest; set aside.
11. Combine blueberries & lemon juice in saucepan.
12. Cook, stirring over medium heat until berries begin to exude juice.
13. Add sugar mixture and stir until the filling reaches a simmer and thickens.
14. With a wooden spoon, push down the higher outside edges of the baked crust.
15. Pour hot filling over baked crust and spread all the way to the sides of the dish. Spinkle with topping.
16. Bake 15 to 20 minutes or until topping is golden.
17. Transfer to a rack & let cool, covered with a kitchen towel to soften crumbs slightly.
18. Cut into 24 bars.
19. Dust with confectioners' sugar & serve.
Title: Themis Chocolate Upside-Down Cake
Ingredients:
- 1 1/4 water
- 1/4 butter
- 1 margarine
- 1 brown sugar
- 2 coconut
- 1 chocolate chips
- 2 pecans
- 1 miniature marshmallows
- 3 eggs
- 1/3 water
- 1 1/3
Instructions:
1. In small saucepan heat water and butter until butter is melted.
2. Stir in sugar and mix well.
3. Pour into greased 13 x 9 x 2" baking pan.
4. Sprinkle with coconut, chocolate chips, pecans and marshmallows.
5. Prepare cake batter according to package directions.
6. Carefully pour it over marshmallows.
7. Bake at 325 F for 55-60 minutes, until toothpick inserted near center comes out clean.
8. Cool 10 minutes before inverting cake onto serving plate.