lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate " Bomb"
Ingredients:
- 1 unsalted butter
- 1 icing sugar
- 225 water
- 1 1/2 cognac
- 1 1/2
- 3
- 2
- 3
- 2
- 1
Instructions:
1. Melt the chocolate and butter in "bain-marie".
2. Beat eggs and the yolks with sugar until the mixture becomes white, add cocoa, water and rum.
3. After it gets cold, add the chocolate mixture into the eggs mixture and stir constantly.
4. Add the almonds and the biscuits in small pieces and stir well.
5. Pour the mixture into a bowl (in the shape of a hemisphere), after having it covered with a plastic membrane to prevent the mixture from soldering.
6. Keep "Bomb" in refrigerator.
7. Should you like the "Bomb" with chocolate syrup, which you prepare as follows.
8. Melt in "bain-marie" 150gr. of dark chocolate with 1/2 cup of cream and 2 tbsps of cognac. Make sure the "Bomb" is cold when pouring over it. Garnish with whipped cream.
9. Another way of serving is to place the mixture in the refrigerator to cool, then make small 1 inch round balls and place in baking cups to serve.
Title: Old Fashioned Carrot Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 sugar
- 1 1/4 milk
- 1/3 baking powder
- 2 ground cinnamon
- 2 baking soda
- 1 salt
- 1/2 eggs
- 4 carrots
- 3
Instructions:
1. Preheat oven to 325F.
2. Grease a 13x10x2" baking pan.
3. To squeeze the juice out of the carrots, I put them in a clean tea towel, roll it up and twist, twist, twist, until the juice comes out.
4. Put all ingredients including the carrots in a big mixing bowl and mix it all up well.
5. Pour into baking dish.
6. Bake for 1 hour 10 minutes.
7. Cool cake in the pan.
8. DON'T INVERT!
9. Cut pieces while still in pan but after it has cooled.
Title: Ossi Di Marti (Bones of the Dead Cookies)
Ingredients:
- 3 eggs
- 2 ground cloves
- 1 1/2 baking powder
- 4 confectioners' sugar
- 2 all-purpose flour
- 2
Instructions:
1. In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves.
2. Beat eggs on high speed for 5 minutes. Add the flour mixture and beat on medium speed for 5 more minutes.
3. Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet.
4. Cover cookies with a tea towel and let stand over night. Cookies will rise and spread.
5. Preheat oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 15 minutes until golden brown.
Title: Strawberry Yogurt Cake
Ingredients:
- 1 water
- 3/4 strawberry
- 1/3
- 3
- 1
Instructions:
1. Heat oven to 350°F Generously grease bottoms and sides of 2 round pans, 8x1 1/2 or 9x1 1/2 inches, with shortening; lightly flour.
2. Beat cake mix, water, oil, egg whites and yogurt in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.
5. TIP:
6. For greater portability, make the cake as directed using a greased and floured 13x9-inch rectangular pan, and bake 35 to 40 minutes. Cool completely in the pan. Spread frosting over top of cake, and garnish with 1 pint (2 cups) of strawberries.
Title: Brown Sugar-Buttermilk Pound Cakes
Ingredients:
- 1 butter
- 1 sugar
- 1 dark brown sugar
- 3 eggs
- 1 buttermilk
- 1/2 baking soda
- 3 all-purpose flour
- 1/8 salt
- 2 vanilla extract
Instructions:
1. In a bowl, beat butter at medium speed with an electric mixer until creamy.
2. Gradually add in sugars, beating until light and fluffy.
3. Add eggs, 1 at a time, beating on low speed just until blended after each addition.
4. In another bowl, stir together buttermilk and baking soda.
5. Combine flour and salt; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
6. Beat at low speed after each addition just until blended; stir in vanilla.
7. Spray five 5 ¾ x 3 ¼ inch disposable foil loaf pans with cooking spray.
8. Pour batter evenly into pans (about 1 cup batter per pan).
9. Bake in a preheated 325° oven for 50-55 minutes or until a pick comes out clean.
10. Cool cakes in pans on wire racks for 10 minutes.
11. Remove from pans, and cool completely on wire racks.
Title: Black and White Cookies
Ingredients:
- 12 bittersweet chocolate
- 3/4 butter
- 1 1/2 sugar
- 3 eggs
- 2 vanilla
- 2 1/4 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 8 -10 white chocolate
- white chocolate chips
Instructions:
1. Preheat oven to 325°.
2. In a heatproof bowl set over a pan of barely simmering water (but not touching it), stir bittersweet chocolate and butter until smooth, 5 minutes.
3. Remove bowl from over water; whisk in sugar, eggs, and vanilla.
4. In another bowl, mix flour, baking powder, baking soda, and salt.
5. Add to chocolate mixture and stir until well blended.
6. Stir in white chocolate.
7. Cover and chill dough until firm, at least 1 hour.
8. Shape dough into 2-inch balls and place about 3 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
9. Bake until set at the edges but still soft in the center, 12 to 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
10. Let cool for 5 minutes on sheets; transfer to racks to cool completely.
Title: Pineapple Pretzel Dessert
Ingredients:
- 2 sugar
- 1/2 butter
- 1/2 cream cheese
- 1 crushed pineapple
- 1 instant vanilla pudding
- 1 Cool Whip
- 1 sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Put crushed pretzels in pie pan. Add in melted butter and sugar; stir to coat.
3. Bake 5 minutes; take out & stir. Bake 3 more minutes.
4. Stir to break into pieces if stuck together; Set aside to cool.
5. In medium to large bowl, mix cream cheese and sugar until creamy.
6. Add in undrained pineapple and vanilla pudding. Stir until combined.
7. Fold in cool whip.
8. Place mixture in desired serving dish.
9. Top with the pretzel mixture just before serving.
Title: Kathy's Apple Pie
Ingredients:
- 5 tart cooking apples
- 1 sugar
- 1/2 cinnamon
- 1/2 allspice
- 1/2 nutmeg
- 1/2 clove
- 1/2 flour
- 2 flour
- 1/2 butter
- 2 lemon juice
- 1/2 pecans
- 1
Instructions:
1. Cook apples slightly and sprinkle with sugar.
2. Heat oven to 400°.
3. Mix apples, 1/2 c.
4. sugar, 2 tbs.
5. flour and spices.
6. Spoon into shell, sprinkle lemon juice over apples.
7. Mix 1/2 c.
8. sugar with 1/2 c.
9. flour; cut in butter until crumbly.
10. Add nuts.
11. Sprinkle over apples.
12. Bake in 9" unbaked pie shell for 55 min.
Title: World's Finest Brownies
Ingredients:
- 1/4 flour
- 2 baking powder
- 1 salt
- 1/2 bittersweet chocolate
- 5 unsalted butter
- 4 eggs
- 3 granulated sugar
- 3/4 pure vanilla extract
- 1 sour cream
- 1/4 bittersweet chocolate
- 4
Instructions:
1. Heat oven to 325 degrees.
2. Lightly butter and flour a 9x9x2-inch square cake pan.
3. Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper.
4. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth.
5. Remove from heat.
6. In an electric mixer mix eggs, sugar and vanilla on high until slightly thickened, about 1 1/2 minutes.
7. Add melted chocolate mixture and mix on medium for 30 seconds.
8. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds.
9. Add sour cream and mix on medium 5 seconds.
10. Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly.
11. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly.
12. Bake until toothpick inserted in center comes out clean, about 40 minutes.
13. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.
Title: Pavlova
Ingredients:
- 3 salt
- 1/2 sugar
- 3/4 heavy cream
- 1 1/4 kiwi
- 1/2 strawberry
- 1/4 mango
- 1/4 blueberries
- 1/4 raspberries
- 1/4
Instructions:
1. WHisk eggs and salt until stiff.
2. Add in sugar and spoon on baking pan.
3. Bake at 275 degrees for 1 1/4 hours.
4. Turn heat off and let sit in oven until cooled.
5. Serve with cream and fruits.
Title: Imperial Pound Cake
Ingredients:
- 1 margarine
- 1 powdered sugar
- 6 eggs
- 1 vanilla extract
- 3 cake flour
- powdered sugar
Instructions:
1. Preheat oven to 325 Degrees Fahrenheit.
2. Grease and flour a large tube pan.
3. In a large bowl, beat Margarine and Sugar until light and fluffy.
4. Beat in Egs, one at a time.
5. Beat in Vanilla.
6. Slowly add Flour, beating until well mixed.
7. Pour batter into the prepared pan.
8. Sprinkle lightly with powdered sugar and nuts if desired.
9. Bake for 1 hour to 1 1/2 hours, or until cake is golden brown and toothpick inserted comes out clean.
10. Cool in pan for 10 minutes.
11. Remove from pan and cool completely.
12. Enjoy!
Title: Brelise's Hand-Rolled Chocolate Truffles
Ingredients:
- 1/2 heavy cream
- 12 butter
- 1/4 cocoa powder
- 2 salt
- 2
- 1
Instructions:
1. Begin with a saucepan. Over medium heat, bring cream just to a boil. Remove from heat.
2. Add the 12oz of chocolate to the hot cream. Stir until smooth.
3. Let sit for a few minutes, add butter 1/2 Tablespoon at a time. Stir until smooth. Stir in optional liquor or flavoring with the pinch of salt.
4. Transfer to bowl for refrigerating. Refrigerate until firm. Usually about 3-5 hours.
5. Form into 3/4inch balls and put back in refrigerator.
6. Sift cocoa powder into medium size bowl.
7. Break chocolate bars into small shards. In metal bowl, over low heat, heat chocolate stirring and scraping sides with a rubber spatula the entire time. Once smooth, remove from heat. Let sit for 5 minutes, stirring occasionally.
8. Bring out truffles and one by one roll them in the melted chocolate and drop them into the cocoa powder. After you've done 5 or so roll them around the powder until covered and set them aside. You may need to reheat the chocolate mid way through, just follow the same steps.
9. After all are covered in cocoa powder, take a med-large sifter and roll them around to remove excess cocoa.
10. Refrigerate.
11. These will keep for 2 weeks. They cannot be frozen because of their chocolate shells.
Title: Crock Pot Steamed Fruit Pudding
Ingredients:
- 3/4 margarine
- 3/4 butter
- 2 granulated sugar
- 1/2 eggs
- 2 oranges
- 1 1/2 raisins
- 1 ground cinnamon
- 1 ground allspice
- 1/2 baking powder
- 3/4 baking soda
- 1/2 salt
- 1 all-purpose flour
- 1
Instructions:
1. Cream margarine and sugar together in bowl. Beat in eggs, 1 at a time. Add orange juice. Beat.
2. Combine remaining 9 ingredients in separate large bowl. Stir together well.
3. Pour orange juice mixture into dry ingredients. Stir until moistened.
4. Turn into greased 8 cup pudding pan. Cover with greased foil, tying sides down with string. Place on wire trivet in 5 quart slow cooker.
5. Pour boiling water into slow cooker to reach halfway up sides of pudding pan.
6. Cover. Cook on High for 5 hours.
7. Company’s Coming.
Title: Scratch Hot Water Pastry
Ingredients:
- 1/2 shortening
- 1 1/2 flour
- 3/4 salt
- 1/4 baking powder
- 1/4 boiling water
Instructions:
1. Cream shortening with a fork into the 1/4 cup of boiling water.
2. Mix and sift the flour, salt, and baking powder.
3. Add the mixture to the shortening slowly.
4. Blend well.
5. Form into a ball and refrigerate until ready to use. .
6. Yield = 1 pastry shell.
Title: GF Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
- 1 vanilla extract
Instructions:
1. preheat oven to 350*F.
2. combine all ingredients in a large mixing bowl. Or in your KITCHENAID.
3. Once all ingredients are combined make cookie dough balls.
4. place cookie dough balls on a cookie sheet with parchment paper on it.
5. bake for 8-10 minutes.
6. once cooled but still a little warm, serve with a scoop of vanilla ice-cream:).
7. ENJOY!:):):):):).
Title: Jo's White Christmas
Ingredients:
- 2 icing sugar
- 1/2 coconut
- 1 powdered milk
- 1 sultana
- 1/3 Copha
- 1/3
- 250
Instructions:
1. Combine all ingredients in a large bowl.
2. Stir until well mixed.
3. Press mixture into a slice tine, and refridgerate until set.
4. Once set, cut into squares.
Title: Lime and Honey Dip - With Thanks to the Reader's Digest
Ingredients:
- 1 low-fat plain yogurt
- 1/2 honey
- 2 1% low-fat milk
- 2 lime juice
- 1 vanilla
- 1 ground mace
- 1/8 nutmeg
- 1/4 lime rind
Instructions:
1. In a small bowl, with an electric mixer on high, beat the cheese, yogurt, honey, milk, lime juice, vanilla, and nutmeg until creamy.
2. Stir in the lime rind.
3. Cover and refrigerate for a t least 1 hour, (will keep for 2 days).
4. Serve the dip with an assortment of fresh fruits.
Title: Chocolate Sponge Cake
Ingredients:
- 4 chocolate
- 1 skim milk
- 1 cake flour
- 1 baking powder
- 1/2 salt
- 4 eggs
- 1 sugar
- 1 vanilla
Instructions:
1. Sift together all dry ingredients.
2. Combine with wet ingredients and blend well.
3. Spread into a 8 inch baking pant and bake at 350 degrees for 20 to 30 min until golden.
4. Let cool.
Title: Holiday Cranberry-Raisin Spice Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 ground nutmeg
- 1 ground cinnamon
- 1 salt
- 1/2 vegetable shortening
- 1 dark brown sugar
- 2 eggs
- 1 canned cranberry sauce
- 3/4 raisins
- 1 pecans
- 1 walnuts
- 1 cream cheese
- 1/2 vanilla extract
- 2 powdered sugar
- 2 milk
- maraschino cherry
Instructions:
1. Preheat oven to 350°F Grease a 10-inch tube pan.
2. To prepare cake, sift together flour, baking soda, spices and salt. Combine shortening and brown sugar in a large bowl. Beat with a mixer at high speed until fluffy. Add eggs, one at a time. Blend in cranberry sauce. Add flour mixture alternately with sour milk, beginning and ending with flour mixture. Stir in raisins and nuts.
3. Pour batter into pan. Bake 55 to 60 minutes, until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Invert onto a serving plate.
4. To prepare icing, combine cream cheese and vanilla in a bowl; mix well. Add powdered sugar and milk, stirring until smooth. Spread over top and sides of cake. Decorate with cherries, if desired. Store cake in the refrigerator.
Title: My Favorite Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 butter flavor shortening
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 creamy peanut butter
- 1 vanilla
- 2 1/2 flour
- 1 baking soda
- 1 salt
Instructions:
1. Cream butter, shortening and sugars. Add the eggs and blend well. Add the peanut butter and vanilla. Add all dry ingredients until well blended.
2. Roll tablespoonfuls of dough into balls and place 3 inches apart on lightly greased baking sheets. Using a fork, make a crisscross pattern in each cookie.
3. Bake at 375º for 8-10 minutes. Do not overbake. Leave the cookies on the sheets for 5 minutes before removing to a rack to cool completely.
Title: Chocana Smoothie
Ingredients:
- 2 chocolate ice cream
- 2 bananas
- 1 milk
- 1
Instructions:
1. place all ingredients in the blender one at a time.
2. blend until it looks smooth.
3. pour in cups and enjoy!
Title: Caramel Corn and Craisin Snack Mix
Ingredients:
- 2 granulated sugar
- 3/4 brown sugar
- 1/2 light corn syrup
- 1/3 water
- 1/3 butter
- 3 salt
- 1/2 baking soda
- 1/2 vanilla
- 1/2 dried sweetened cranberries
- 6
- 1
Instructions:
1. Place popped corn in large bowl; set aside.
2. Combine granulated sugar, brown sugar, corn syrup and water in medium saucepan. Bring to a boil over medium heat, stirring occasionally. Brush sides of pan with pastry brush dipped in water to remove any sugar crystals. Boil until mixture reaches 300° F (hard crack stage), about 6 to 8 minutes.
3. Remove from heat. Carefully stir in butter, salt, baking soda and vanilla. Pour syrup over popcorn; toss to coat. Spread on waxed paper to cool. Break up into chunks. Cool completely.
4. Combine cooled caramel corn with remaining ingredients. Mix gently.
5. CAUTION: Caramel is very hot and can cause severe burns. Use caution when handling.
Title: Green Tea Tiramisu
Ingredients:
- 3 caster sugar
- 1/3 mascarpone cheese
- 8 heavy cream
- 1 vanilla extract
- 1 Cointreau liqueur
- 1 -2 ladyfinger
- 3
Instructions:
1. beat the egg yolks and sugar in a bowl set over pan of simmering water, until the mixture is pale yellow. add the mascarpone cheese and beat until smooth and creamy.
2. in a separate bowl, whip the cream. add vanilla and orange liqueur.
3. in yet another bowl, beat the egg whites to stiff peaks.
4. fold the mascarpone mixture into the cream until blended.
5. add egg whites and fold gently until blended. (obv also optional).
6. dip ladyfingers into the brewed green tea, then layer them on the bottom of a serving dish. spread the creamy stuff on top, and repeat layers.
7. refrigerate at least a couple of hours; 24 is nice.
8. dust with powdered green tea just before serving.
Title: Pecan Pie
Ingredients:
- 1 brown sugar
- 2/3 golden syrup
- 2 dark rum
- 4 butter
- 3 eggs
- 1/4 salt
- 2 pecans
- 1
Instructions:
1. Preheat oven 350 degrees.
2. Boil sugar, syrup, rum, and butter for 1 minute, stirring constantly.
3. Let cool.
4. Stir in salt, eggs, and pecans.
5. Pour into pie shell and bake 50 minutes.
6. (I suggest putting an aluminum foil rim covering just the crust up so that the rim of the crust does not get too dark. I make 4 skinny foil strips and then just lay them over the crust trying not to cover the filling any more than necessary.).
Title: Molasses Ginger Cookies
Ingredients:
- 2 1/4 butter
- 2 1/2 sugar
- 3 eggs
- 3/4 molasses
- 1 1/2 vanilla extract
- 8 baking soda
- 1 1/2 salt
- 1 1/2 ground cinnamon
- 1 ground cinnamon
- 1/4 ground cloves
- 1 ground cloves
- 1/4 ground ginger
- 1 ground ginger
- 1/4
- 1/2
Instructions:
1. Beat the butter and sugar until light and fluffy; add eggs, one at a time, incorporating each.
2. Add in molasses and vanilla.
3. In a large bowl, sift together flour, baking soda, salt, cinnamon, cloves, and ginger.
4. Add dry ingredients, a little at a time, to mixer, until fully incorporated; cover and refrigerate dough for 1 hour.
5. Preheat oven to 350 degrees F.
6. Use an ice cream scoop to scoop the dough into balls; roll each in coarse sugar, then place on parchment lined baking sheet (leave 3 inches between each cookie).
7. Bake until lightly and golden and set, about 10 to 12 minutes, rotating halfway through cooking.
8. Cool cookies and store in an airtight container.
Title: Dirt Dessert
Ingredients:
- 16 Cool Whip
- 12 cream cheese
- 8 powdered sugar
- 1 butter
- 1/2 powdered milk
- 2 French vanilla instant pudding
- 2/3 vanilla
- 1
Instructions:
1. Crush the Oreos and place half the crumbs in the bottom of an 11x17 inch pan.
2. Use a mixer to blend the Cool Whip, cream cheese, powdered sugar, and butter.
3. In a bowl, combine the pudding mix, powdered milk, Fresca, and vanilla.
4. Beat this mixture until it is the consistency of pudding.
5. Combine both mixtures and pour over the layer of crushed Oreos.
6. Sprinkle the remaining Oreos on top.
7. Refrigerate for 1 to 2 hours before serving.
Title: Spice Sprinkle
Ingredients:
- 1/2 brown sugar
- 1/2 Splenda granular
- 2 ground cinnamon
- 2 ground nutmeg
- 1/2 ground cloves
Instructions:
1. Mix together well.
2. Store in air tight container.
3. Use additional spices of your choice if desired.
4. Use on pies, pancakes, cookies, cakes, muffins, ham, sweet potatoes, crisps, or what ever you would like to put it on.
5. On most dishes you would want to sprinkle this on after baking.
Title: Fresh Fruits in Syrup
Ingredients:
- 2 water
- 1 sugar
- 3 star anise
- 2 cinnamon sticks
- 2 lemongrass
- 1 star fruit
- 3 tamarillos
- 4 kiwi fruits
- 3 oranges
- 3 grapefruits
- 4 guavas
- 2
Instructions:
1. In saucepan bring waterm sugar, star anise, cinamon and lemon grass to boil. Simmer for 20 minutes, strain and set aside.
2. Slice and peel fruit accordingly.
3. Place in serving bowl.
4. Pour warm syrup over the fruit.
5. Cover and set aside to cool.
6. Refrigerate until needed.
Title: Old Fashioned Pound Cake
Ingredients:
- 1/2 butter
- 1/4 vegetable shortening
- 1 sugar
- 1 1/2 pure vanilla extract
- 1 1/2 fresh lemon juice
- 1 1/2 eggs
- 3 all-purpose flour
- 1 1/2 baking powder
- 1 milk
- 1/2 lemon slice
Instructions:
1. In a large bowl, cream butter and shortening until smooth. Add sugar, vanilla, lemon extract and lemon juice.
2. Beat until fluffy. Add eggs, one at a time, beating after each addition.
3. Sift together flour and baking powder, add to the creamed mixture alternately with the milk, mixing thoroughly after each addition.
4. Grease and flour a 9x5 inch loaf pan.
5. Pour batter into prepared pan.
6. Bake at 350 degrees for 1 hour or until a wooden skewer inserted in the center comes out clean.
7. Cool 15 minutes on wire rack, then remove from pan.
Title: Summer Berry Cobbler With Special Whipped Cream
Ingredients:
- 1 coconut milk
- 2/3 powdered sugar
- 1 vanilla bean
- 1 1/3 all-purpose flour
- 2 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/4 canola oil
- 1/2 milk
- 2 sugar
- 1 all-purpose flour
- 2 ground cinnamon
- 2 strawberries
- blueberries
Instructions:
1. To make the cream: Chill the bowl and whisk of a stand mixer in the freezer for about 30 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream off the chilled coconut milk and transfer the solids to the bowl of a stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
2. Add the powdered sugar and vanilla bean seeds, and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Work quickly so everything stays cold. Chill whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
3. To make the dough: In a medium bowl, whisk the flour, sugar, baking powder, and salt. In a separate small bowl, whisk the oil and nondairy milk, and add it to the flour mixture. Mix with a wooden spoon until combined and the consistency is sticky and dough-like. Do not over-mix.
4. To prepare the fruit: In a medium bowl, whisk sugar, flour, and cinnamon. Add berries and toss with a large spoon until the berries are coated with the sugar mixture.
5. To assemble and bake the cobbler: Preheat the oven to 375 degrees F. Pour the berries into a 9- x 13-inch baking pan or distribute evenly into 8 ramekins. Using a tablespoon, scoop lumps of dough on top of berries. Brush the top of the dough with nondairy milk and generously sprinkle with sugar. Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes so that it bakes evenly.