lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Cranberry Bread Pudding
Ingredients:
- 4 eggs
- 1 1/4 brown sugar
- 1/2 half-and-half
- 3 dried cranberries
- 1 dark chocolate
- 2 orange zest
- 3 1/2 granulated sugar
- 1 -2 unsalted butter
- 1/2 pure vanilla extract
- 2
- 1
Instructions:
1. FOR THE BREAD PUDDING: Preheat oven to 350 degrees F, then coat the inside of a 13"x9" glass baking dish with cooking spray.
2. In a large bowl, whisk together the eggs, brown sugar, cocoa & half-and-half until well blended.
3. Add the bread pieces & stir gently with a large spoon to coat bread with the liquid. Let this bread mixture set for 10 minutes.
4. Add cranberries (along with the dark chocolate & orange zest, if using) & stir once again before pouring the entire mixture into the prepared baking dish, making sure that the cranberries are well-distributed.
5. Bake uncovered for 45 to 50 minutes or until a knife inserted in the center comes out clean.
6. FOR THE SAUCE: In a 1-quart saucepan, stir together the granulated sugar, butter, baking chips & whipping cream, then cook over medium heat for 3 or 4 minutes, stirring frequently, until slightly thickened & smooth.
7. Remove from heat & stir in the vanilla. Sauce will be thin.
8. Serve sauce over warm bread pudding.
Title: Orange Pumpkin Pie 1995
Ingredients:
- 3/4 brown sugar
- 1 cinnamon
- 3/4 salt
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/2 orange zest
- 3 eggs
- 1 vanilla
- 1/2 canned pumpkin
- 1
- 2
Instructions:
1. Beat all together, pour into lined pastry shell and bake 450 degrees F for 10 minutes.
2. Reduce heat to 350 degrees F and continue to bake 50 minutes or until knife inserted into center comes out clean.
Title: Chocolate Cup/Cakes With Fluffy Peanut Butter Marshmallow Frosti
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 unsweetened applesauce
- 1 canola oil
- 1 eggs
- 4 coffee
- 1/4 milk
- 1/4 vanilla
- 1 marshmallow creme
- 1/2 - 1 peanut butter
- 1 butter
- 1/2 - 3/4 margarine
- 1/3 vanilla extract
- 1/2 - 1 confectioners' sugar
- 1 1/2 milk
- 1 -2
Instructions:
1. Cake:Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, oil, eggs, coffee/water, milk, and vanilla. Stir in the chocolate chips.
3. Fill pan: 2 round cake pans, 1 bunt pan, or 24 cup cakes. **For cup cakes, spray or use liners and fill each with one level ice cream scoop, it makes the perfect amount.
4. Bake for 50 to 55 minutes for cake or 20-25 min for cupcakes. It is done when the top is springy to the touch and a wooden toothpick inserted comes out clean, test twice because you might have hit a chocolate chip the first time. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate and frosting.
5. Frosting:In small bowl with mixer at low speed (or by hand), combine marshmallow creme, peanut butter, butter, and vanilla until blended.
6. Increase speed to medium (or keep mixing by hand) and add confectioners' sugar and milk, adding just enough milk to make frosting smooth and spreadable.
Title: Refrigerator Dessert
Ingredients:
- 50 oleo
- 1/2 instant pistachio pudding mix
- 2 milk
- 1 1/2 vanilla ice cream
- 1 Cool Whip
- 1
Instructions:
1. Melt oleo, mix with crushed Ritz crackers; pat in 9x13-inch pan. Bake 10 min at 350°F.
2. Cool.
3. Add 1 1/2 cups milk to pudding; mix 2 minutes.
4. Blend softened ice cream into pudding mix with slow beater or fold into mixture.
5. Pour into pan.
6. Spread Cool Whip over whole thing.
7. Sprinkle with more crushed Ritz crackers.
8. Put in refrigerator.
Title: Weight Watchers Apple-Pear Crisp
Ingredients:
- 1 granny smith apple
- 1 bosc pear
- 2 fresh lemon juice
- 4 dark brown sugar
- 1 egg
- 6 dark brown sugar
- 1/4 table salt
- 1 ground cinnamon
- 1 rolled oats
- 6 light butter
Instructions:
1. Preheat oven to 375ºF. Coat a 9- X 9-inch glass baking dish with cooking spray.
2. Place apple and pear slices in a medium bowl. Toss with lemon juice and sugar; set aside.
3. To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.
4. Spoon fruit into prepared baking dish; evenly sprinkle oat mixture on top. Drizzle melted butter over top, and bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool for a minimum of 2 hours. Cut into 9 pieces and serve. Yields 1 piece per serving.
Title: Mary Todd Lincoln Cake
Ingredients:
- 1 1/2 sugar
- 1 butter
- 1 vanilla
- 2 1/4 cake flour
- 1 baking powder
- 1 1/3 milk
- 1 sugar
- 6 water
- 1 cream of tartar
- 1/3 salt
- 1/4 vanilla
- 1
- 2
- 1
Instructions:
1. Cake:.
2. Cream sugar, butter and vanilla.
3. Sift together cake flour and baking powder three times.
4. Add to creamed mixture alternatively with milk.
5. Stir in almonds.
6. Gently fold in the egg whites.
7. Pour into two greased and floured 9 x 1 1/2 inch round baking pans.
8. Bake at 375 degrees for 30 minutes.
9. Cool for 10 minutes before removing from pan.
10. White Frosting:.
11. Bring to boiling, sugar, water, cream of tartar and salt. Boil until sugar dissolves.
12. Put egg whites in mixing bowl. Start beater and while egg whites are beating, very slowly add hot syrup.
13. Beat until stiff peaks form, about 7 minutes.
14. Beat in vanilla for one more minute.
Title: The Original Red Velvet Cake
Ingredients:
- 2 butter
- 2 sugar
- 1/2 eggs
- 1 1/2 buttermilk
- 2 cake flour
- 1 salt
- 2 1/2 vanilla
- 1 baking soda
- 1 white vinegar
- 1 flour
- 1 milk
- 3 butter
- 1 sugar
- 1 vanilla
- 1
Instructions:
1. Cream butter and sugar, add cocoa and food coloring, mix thoroughly.
2. Add eggs.
3. Alternate adding the buttermilk with the cake flour.
4. Add salt and vanilla.
5. Put 1t soda into 1T white vinegar and fold this mixture into the batter.
6. Bake in two 9 inch pans @ 350 degrees for 25-30 minutes. Cool and split layers.
7. ICING.
8. Blend flour into milk in the mixer. Cook until very stiff, first over a medium heat, but you can increase the heat as it gets thicker. Cool this mixture until it is room temperature. Do not attempt to mix in the rest of the ingredients unless the first mixture is truly room temperature. Cream together butter, sugar and vanilla. Beat the two mixtures together (I add the flour/milk mixture a little at a time to the butter/sugar/vanilla mixture, until it is the consistency of whipped cream.
9. Ice each later and assemble a "torte" looking cake. Enjoy!
Title: Cornflake Cakes
Ingredients:
- 50 margarine
- 1 1/2 golden syrup
- 175 vanilla extract
- 150
- 1
Instructions:
1. Melt the butter in a saucepan over a low heat.
2. Add the golden syrup stirring constantly until mixed.
3. Add the chocolate and vanilla extract and stir until blended then remove from the heat.
4. Add the corn flakes and stir to coat evenly.
5. Place in baking cases and place in a fridge. Allow to set before serving.
Title: Pumpkin Blancmange / Pudding
Ingredients:
- 2 1/2 milk
- 1/2 pumpkin puree
- 5 cornstarch
- 1/4 sugar
- 1/8 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 1 allspice
- 1 vanilla
Instructions:
1. Put the pot on the burner-- don't turn on the heat on yet. Pour the cold milk in with the pumpkin and mix together with a wooden spoon.
2. Add the cornstarch in tablespoon by tablespoon and mix REALLY well.
3. Add the sugar and do the same.
4. Put in the spices, salt, and vanilla. Blend well.
5. Heat on medium-high, stirring well all throughout, until thickened (about 10 minutes).
6. Pour into custard cups/ramekins. (Fills about four 5-oz ramekins or two 10-oz ramekins).
7. Let it set for at least 2-3 hours in the fridge.
8. Top with some spiced whipped cream to serve, and enjoy!
Title: Protein Chocolate Mousse
Ingredients:
- 1 heavy whipping cream
- 2 cocoa powder
- 2 sugar substitute
- 3
Instructions:
1. Stir dry ingredients together in mixing bowl.
2. Add cream and mix well on low speed for about a minute. Switch to High Speed and mix for about 2 minutes until mixture begins to firm and turn into mousse.
3. Spoon into bowl and refrigerate.
Title: Coconut Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 6 eggs
- 3 flour
- 1/4 salt
- 1/4 baking soda
- 1 sour cream
- 4 flaked coconut
- 2 vanilla
- 6 lemons
- 2 sugar
- 3/4 butter
- 6 eggs
- 1 sugar
- 3/4 lemon juice
- 2
- 1
Instructions:
1. BATTER: Preheat oven to 300 degrees F.
2. Generously grease and flour a 10-inch tube pan.
3. In a small bowl, combine flour, salt, and baking soda.
4. In a large bowl, cream butter.
5. Slowly add sugar, beating until light and fluffy.
6. Beat in eggs, one at a time.
7. Blend flour mixture into butter mixture alternating with sour cream.
8. Fold in vanilla and coconut.
9. Spoon batter into prepared pan.
10. Bake 1 1/2 hours or until a toothpick inserted in the center comes out clean.
11. Cool cake in pan on a wire rack 30 minutes.
12. Invert cake onto wire rack and cool completely.
13. Cut cake in 1/2 to make 2 layers, using a serrated knife.
14. Fill with 1 1/4 cups lemond curd filling, spread 1/4 cup on top.
15. (Remaining curd is passed around once the cake has been sliced) Immediately pour orange glaze over top of cake allowing some to drizzle down the sides.
16. LEMON CURD FILLING (make 1 day ahead): Remove peel from lemons (yellow part only) using a vegetable peeler.
17. Chop finely in a food processor.
18. Squeeze lemons to measure 1 cup of juice.
19. In a double boiler, heat lemon juice, peel, sugar, and butter until sugar dissolves and butter melts.
20. Strain eggs into lemon mixture.
21. Cook until custard leaves path on back of spoon when finger is drawn across, stirring constantly for about 20 minutes- do not boil.
22. Pour into a jar or bowl.
23. Place plastic wrap on surface to prevent skin from forming; let cool and refrigerate over night.
24. ORANGE GLAZE: In a small saucepan, heat orange juice, sugar, lemon juice, and almond extract over low heat, swirling pan occasionally until sugar dissolves.
25. Increase heat and boil until reduced by 1/4 or about 5 minutes.
Title: Chocolate Pound Cake
Ingredients:
- 3 flour
- 3/4 baking powder
- 1/2 salt
- 1/2 butter
- 1 1/2 margarine
- 3 sugar
- 5 eggs
- 1 1/4 milk
- 4 chocolate
- 1 vanilla extract
- confectioners' sugar
Instructions:
1. Mix flour, cocoa, baking powder and salt in one bowl.
2. In another bowl, beat butter until fluffy, gradually adding in the sugar.
3. Beat in eggs, one at a time.
4. Alternate between adding in the flour mixture and the milk, beginning with the flour.
5. Blend in the grated chocolate and vanilla extract.
6. Pour into greased and floured tube pan. Bake in preheated 350 degrees for 1 hour and 15 minutes, or until cake tests done. Cool cake in pan for 10 minutes, inverting the pan onto a rack (or a glass coke bottle). Before serving, dust with confectioner's sugar. Can garnish with berries and mint sprigs.
Title: Lemon Angel Delight
Ingredients:
- 1 powdered sugar
- 1 lemon juice
- 1/2
- 1
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Lightly spray a 13"x9"x2" pan with cooking spray.
3. Combine cake mix and lemon pie filling in a bowl.
4. Blend with an electric mixer on medium speed.
5. When well blended pour into prepared pan.
6. Bake 20 to 26 minutes.
7. Remove from oven and cool to room temperature for about 1 hour.
8. Prepare glaze by mixing powdered sugar and lemon juice.
9. Using a small wire whisk, stir until smooth; set aside.
10. When cake is cool, drizzle glaze all over it.
Title: Lighter Carrot Cake
Ingredients:
- 3 carrots
- 3/4 unsweetened applesauce
- 3/4 eggs
- 2 crushed pineapple
- 2 cinnamon
- 1 baking soda
- 2 flour
- 2 sugar
- 2 raisins
- 1 1/2 walnuts
- 1
Instructions:
1. Preheat oven to 350.
2. Mix together carrots, applesauce, oil, eggs, and sugar.
3. Add pineapple.
4. In a separate bowl combine flour, soda, and cinnamon.
5. Add to wet mixture and mix well.
6. Add raisins and walnuts and mix by hand.
7. Spray pan well.
8. I usually cook mine in a bundt pan or as cupcakes. As a bundt cake cook for 45 minutes to 1 hour. As cupcakes they take 20-25 minutes. Make sure you check them and toothpick comes out clean.
Title: Halloween Poke Cake
Ingredients:
- 1 orange gelatin
- 2 boiling water
- 1 cold water
- 1/2 butter
- 1/2 confectioners' sugar
- 3 1/2 milk
- 1/3 vanilla extract
- 1/4
- 1
- 12 -15
Instructions:
1. Prepare and bake the cake according to package directions, using a 9X13 baking pan.
2. Cool on wire rack for 1 hour.
3. In small bowl, dissolve gelatin in boiling water and then stir in cold water.
4. With a meat fork or wooden skewer, poke holes in cake about 2 inches apart in all directions.
5. Slowly pour gelatin over cake.
6. Refrigerate 2-3 hours.
7. For frosting, in a small mixing bowl cream butter until fluffy.
8. Beat in confectioners sugar, cocoa, milk and vanilla until smooth.
9. Spread over cake.
10. Top with candied pumpkins.
11. Cover and refrigerate until serving.
Title: Nottingham Pudding
Ingredients:
- 1/2 flour
- 1 salt
- 1/4 milk
- 1/4 water
- 2 granny smith apples
- 1/2 lemon
- 1 mixed spice
- 2 brown sugar
- 1 walnut oil
Instructions:
1. Sift the flour into a mixing bowl, add a pinch of salt and whisk in the egg yolk. Add the milk and water and whisk like crazy until all the lumps are out of the batter. Set aside for 30 minutes.
2. Peel, core and thinly slice the apples and place the slices in a casserole or au gratin dish. Grate the lemon zest over the apple slices then add the mixed spice, brown sugar and walnut oil. Stir to combine.
3. Place the casserole in the middle of the oven and set oven to 400Ëš Fahrenheit. When the oven comes up to temperature, take the casserole out, give the apple mixture a stir and pour the batter over the hot apple mixture. Return casserole to oven and bake 20 to 25 minutes, or until batter is golden brown and cooked through. Serve warm.
Title: Two Chocolate-Chocolate Chip Cookies
Ingredients:
- 1 pecans
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 maple syrup
- 2 vanilla extract
- 2 white chocolate chips
- 6
Instructions:
1. Preheat an oven to 350 degrees.
2. In a bowl, mix together the flour, baking soda and salt.
3. In another bowl, beat together the butter and both the sugars until the mixture is light in texture.
4. Beat in the whole egg and egg yolk.
5. Add the maple syrup and the vanilla.
6. Gradually add the flour mixture, beating just until smooth.
7. Fold in the chocolate chips and walnuts.
8. Cover and refrigerate until cold, 2-6 hours. ??.
9. Preheat oven to 350 degrees.
10. Scoop 1 tablespoon of the chilled dough onto baking sheets, spacing them about 1 inch apart. ??.
11. Bake until the cookies are lightly browned, 8 to 10 minutes.
Title: Gingersnaps
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/3 molasses
- 1 egg
- 1/4 salt
- 2 flour
- 2 baking soda
- 1 cinnamon
- 1 ginger
- 1/4 clove
Instructions:
1. Cream the shortening and sugar.
2. Add the molasses, egg, and salt and mix well.
3. Add the flour, soda, cinnamon, ginger, and cloves; mix well.
4. This makes a stiff dough.
5. Roll into balls and roll in granulated sugar.
6. Bake on ungreased sheet at 350 degrees for 12 minutes (do not flatten balls on sheet).
Title: Campfire S'mores (Aka Robinson Crusoes)
Ingredients:
- 1 chocolate graham cracker
- 1 creamy peanut butter
- 1 marshmallows
- 1 cinnamon graham crackers
- 2
Instructions:
1. Break cracker in half (the short way); set one aside for the top.
2. Spread peanut butter on one cracker, set the candy piece on that and press gently.
3. Roast the marshmallow over the WARMTH of a campfire (do NOT burn--it will not achieve the proper squishiness required for a PROPER s'more). Watch for the 'shmallow to swell up and get puffy looking.
4. While still on the roasting stick, lay marshmallow on top of the chocolate, use the reserved cracker to hold the 'shmallow; pull the stick out, pressing down with the cracker.
5. Viola! If you roasted the marshmallow properly, there should be a bit oozing out around the edges.
6. OPTIONS: Instead of chocolate grahams, you can use regular ones or cinnamon/sugar ones. OR try fudge-stripe cookies or chocolate chip or even GINGERsnaps!
7. ALTERNATIVE COOKING METHOD: Prepare everything up to the roasting marshmallow step. Place marshmallows on a plate, pop in the microwave for about 10 seconds (REALLY!)--watch carefully as you don't want them to explode (messy, messy!). Lift carefully with a spoon and set on the chocolate piece, top with the lid -- careful--the marshmallow can be quite hot!
8. EASY CLEAN-UP: Bringing a box of crackers, a jar of p-butter and a knife AND the roasting sticks AND the bag of marshmallows can be a hassle--and in the dark, too yet! Instead, win your Martha Stewart "Organized Camper" certificate by putting everything into a cake pan and carrying it jauntily to the fire, say something like: "OOOh, look what good thing we'll be having tonight" -- and waggle your head in a knowing way. :rofl:
9. PROPER PRONUNCIATION: S'more is a contraction of the words Some More. Do not turn this into a German phrase by calling them "Schhhhmores." Nope. They are Ssss'mores. Thanks.
Title: Classic Colored Christmas Cookies (From a Mix)
Ingredients:
- 6 eggs
- 32 pure vanilla extract
- 1 shortening
- 1 flour
- 12
- 5
- 12
- 5
Instructions:
1. In a large mixing bowl, add 12 tablespoons shortening to cookie mix. Use a knife to level off. Then add 2 beaten eggs, then add the vanilla and almond extracts. With a pastry cutter, cut in all the added ingredients till well-incorporated. You want the egg and shortening to merge into little crumbs with the mix. Try to pull the dough together enough to form 3 disks. Wrap each disk of dough in plastic wrap and refrigerate them for at least 6 hours. The dough must rest before doing anything else to it!
2. Take a disk of dough out from the refrigerator, and set on some waxed paper. Roll it out between two pieces of waxed paper till it reaches a thickness of 1/3 inch and reasonably smooth. Fold it back up in the waxed paper and let rest in the refrigerator for 3 hours more.
3. Take another disk of dough out of the refrigerator and start with the red food color. Working on the plastic wrap, start by adding a few drops of red food color and use the plastic wrap to blot and knead in the color. Hands really should never touch the dough, you knead and blot it in through the plastic wrap. Keep adding food color till all areas of the dough are well shaded. Once the desired shade is reached, re-wrap the colored dough in the plastic and let rest in the refrigerator for at least 3 hours more.
4. Follow the same instructions above to knead and blot in the green food color with the second disk of dough. Then wrap the green dough back up in the plastic wrap and let rest for 3 hours more.
5. Pre-heat the oven to 325°F Cut some parchment paper to line the bottom of two cookie sheets, then sprinkle some loose flour to line the parchment paper. Remove the uncolored dough from the refrigerator and again, in between two sheets of waxed paper, re-roll out to about 1/3 inch thickness. Take Holiday cookie cutters dipped in flour and cut into decorative shapes, laying shaped cookies on the floured parchment-paper cookie sheet. Once a cookie sheet has been filled with shaped cookies, pop in the refrigerator, while you prepare the next cookie sheet with shaped cookies.
6. Beat 4 eggs, and with a pastry brush, brush on the egg wash to the tops of the cookies. Now, with a spoon, spoon on red and green sprinkles over the tops of shaped cookies. Bake the cookies at 325F for 9 minutes. When done, carefully remove with spatula and let cool on a wire rack.
7. > Repeat the same 3 paragraphs above with the green-colored dough, except the green dough utilizes only the red sprinkles. With the red dough, you use only green sprinkles.
8. These cookies freeze wonderfully in an airtight container in the freezer, for up to 2 months before use.
Title: Old Fashioned Triple Lemon Cake
Ingredients:
- 3/4 butter
- 3/4 sugar
- 3 lemon zest
- 3 eggs
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/8 salt
- 1 powdered sugar
- 2/3 fresh lemon juice
- 1/3 powdered sugar
- 1 3/4 fresh lemon juice
- 2 butter
- 1 1/2 fresh strawberries
Instructions:
1. Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
2. Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
3. Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
4. Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
5. Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.
Title: Kringla Swedish Wreaths
Ingredients:
- 1 butter
- 1/2 sugar
- 2 flour
- 2 1/2
Instructions:
1. Cream the butter and sugar and egg yolks.
2. Blend in the flour.
3. Gather the dough into a ball and chill.
4. Preheat the oven to 350 degrees.
5. Break off small pieces and roll out a piece about 5 inches long and 1/3-inch thick.
6. Form into a circle and twist or knot the ends.
7. Continue until all the dough has been used.
8. Brush each cookie with egg wash, sprinkle with additional sugar and bake for 10 to 12 minutes, until just set, not browned.
Title: Kristin's Sour Cream Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 eggs
- 4 water
- 3/4
Instructions:
1. Preheat to 350.
2. Grease bundt pan.
3. Mix all ingredients in a large bowl until well combined.
4. Pour into pan and bake 45 minutes.
5. Cool for 1/2 hour before removing from pan.
Title: Blueberry Crisp
Ingredients:
- 6 -7 frozen blueberries
- 1/4 cinnamon
- 1/4 allspice
- 1 vanilla extract
- 1 confectioners' sugar
- 1/4 brown sugar
- 1/4 salt
- 2 lemon juice
- 3 butter
- 1/4 unbleached all-purpose flour
- 1 1/4 unbleached all-purpose flour
- 1/2 granulated sugar
- 1/4 salt
- 3/4 cinnamon
- 6 butter
- 1/2 vanilla extract
- 1/4
Instructions:
1. To prepare the blueberries: Place the berries in a microwave-safe bowl, and heat them for 4 to 5 minutes, till they're thawed and beginning to warm.
2. Combine the berries with the remaining filling ingredients, and spoon the mixture into a lightly greased 8" round cake pan, 9" pie pan, or 9" round cake pan; if you use an 8" pan, be sure it's at least 2" deep.
3. Bake the berries in a preheated 350°F oven for 30 minutes, until the berries are starting to bubble.
4. Meanwhile, make the topping: Whisk together the dry ingredients.
5. Add the melted butter and flavors, mixing till coarse crumbs form.
6. Set the topping aside.
7. Remove the berries from the oven, and spread/sprinkle the topping over the berries.
8. Bake for an additional 45 minutes, until berries are bubbling and topping is beginning to brown.
9. Remove from the oven, and allow to cool completely, preferably overnight.
10. If you serve the crisp right away, it'll be very liquid; allowing it to set up overnight lets the berries reabsorb some of their juices.
11. Next day, serve the crisp plain, or à la mode.
12. Heat it briefly (about 30 seconds) in the microwave, if desired, to provide a nice warm bed for the ice cream!
Title: Coconut Pecan Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 brown sugar
- 4 eggs
- 1 vanilla
- 4 cake flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 14 coconut flakes
- 2 pecans
Instructions:
1. Cream the butter and both sugars.
2. Add eggs and vanilla.
3. Mix together with flour, salt, baking powder, and soda.
4. Add coconut flakes and pecans.
5. Roll into balls and (flatten for thinner) place apart on a cookie sheet.
6. Bake for 15 minutes at 350 degrees.
7. Makes 48 large cookies.