lumicero/recipes-ing2inst huggingface dataset:
Title: Oatmeal Caakies
Ingredients:
- 1 butter
- 3/4 dark brown sugar
- 1/2 granulated sugar
- 4 eggs
- 1 vanilla
- 1 1/2 unbleached all-purpose flour
- 1/2 whole wheat flour
- 1 baking soda
- 1 ground ginger
- 1/2 allspice
- 1/2 salt
- 4 rolled oats
Instructions:
1. Preheat oven to 350 degrees F. In a large bowl, cream butter and sugars untill smooth.
2. In another Bowl, combine the flours, spices, and baking soda and stir with a fork until well mixed.
3. Add eggs and vanilla to wet ingredients and beat well. Add dry ingredients to wet ingredients and stir carefully until well mixed.
4. Add oats and carefully stir until well mixed.
5. Measure 1/4 cup fulls and put onto ungreased cookie sheet. Bake for 18 minutes then place on to wire cooling rack to completely cool.
6. Enjoy with a tall glass of milk or with ice cream. They also make good bases for ice cream sandwiches -- .
Title: Robin's Chocolate Cake
Ingredients:
- 1 eggs
- 4 sour cream
- 3/4 Kahlua
- 1 vanilla pudding mix
- 1/3
- 3 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients. Pour into greased Bundt pan and bake for 45 minutes. Once cool, sift powdered sugar on top.
Title: Walnut Cookie Hearts Filled With Fig or Apricot Jam
Ingredients:
- 2 all-purpose flour
- 1 california walnut
- 2/3 sugar
- 1/3 cocoa powder
- 1/4 salt
- 1 ground nutmeg
- 3/4 butter
- 2 eggs
- 2 water
- 1 vanilla extract
- 1/2 - 2/3 bittersweet chocolate
- 4 california walnut
- 1/2
Instructions:
1. In a food processor fitted with the metal blade, combine the flour, walnuts, sugar, cocoa powder, salt and nutmeg. Process until the nuts are finely ground. Add the butter and pulse until blended into the dry ingredients and the mixture resembles coarse crumbs. In a small cup, whisk together the egg yolks, water and vanilla. Add to the flour mixture and process until the dough holds together in a stiff mass. Transfer the dough into a bowl and cover with plastic wrap. Refrigerate for 30 - 60 minutes, until firm but not hard.
2. Preheat the oven to 350ºF, and cover cookie sheets with parchment paper. Divide the chilled dough in half (keep the piece you are not working on refrigerated). On a lightly floured surface, roll dough out to a thickness slightly less than 1/4-inch. If the top of the dough is sticky, sprinkle it lightly with additional flour. Using a heart-shaped (or round) cutter 1 1/2 - 2 inches in diameter, cut cookies from the rolled-our dough. Gather the scraps together, reroll them, and cut additional cookies. As cookies are cut, place them, about 1/2-inch apart, on the prepared cookie sheets. Bake 8-10 minutes, until the cookies look dry. Cool about 2 minutes, then transfer to racks to cool completely before filling. Continue rolling, cutting and baking until all the dough is used.
3. To assemble and decorate the cookies, place half of them in a single layer on a large baking sheet. Spread each one with about 1/2 teaspoon of jam, then top with a second cookie. When all the cookies have been filled, top each with about 1/2 teaspoon melted chocolate, spreading the chocolate with the back of a spoon. Sprinkle the chocolate lightly with walnuts. Let the cookies stand 2 - 3 hours, or until the chocolate if firm, then store them in an airtight container.
4. ***An alternative to rolling out the dough: For an easy, though not heart-shaped variation, the dough can be chilled, sliced and baked like refrigerator cookies. Place the prepared dough on a lightly floured surface and divide it in half. With your hands, roll and pat each piece into a log about 9 inches long and 1 1/2 inches across. Wrap in plastic wrap and chill for several hours, until firm. (The dough will keep refrigerated for several days.) Cut the logs into slices slightly less than 1/4-inch thick, then bake, fill and decorate as directed.
Title: Strawberry Shortcake
Ingredients:
- 2 flour
- 3 baking powder
- 1 sugar
- 1/2 salt
- 1/4 shortening
- 1 egg
- 2/3 milk
- 1 strawberry
- sugar
Instructions:
1. Slice strawberries and sugar to sweeten.
2. Cover and chill until serving shortcake.
3. Sift together dry ingredients.
4. Add shortening and mix, add milk to egg (beat) add slowly to make soft dough.
5. Spread dough evenly in a greased 9" round cake pan.
6. Bake at 425* for 10 to 12 minutes.
7. Serve warm with strawberries and milk on top.
Title: Red Velvet Cake
Ingredients:
- 1 1/2 sugar
- 1/2 shortening
- 2 eggs
- 2 vanilla
- 1 flour
- 2 salt
- 1 baking soda
- 1 buttermilk
- 1 vinegar
- 1 milk
- 1 flour
- 1 sugar
- 1/4 shortening
- 1 vanilla
- 1 coconut
- 2
Instructions:
1. Cream together the sugar and shortening.
2. Add the food coloring, eggs and vanilla.
3. Blend.
4. Sift the flour, cocoa and salt three times and add to mixture, alternating with the buttermilk.
5. Beat until smooth.
6. Mix the vinegar and soda together and fold (do not beat) into batter.
7. Pour into two 9 inch cake pans which have been buttered and floured.
8. Bake for 30 minutes at 350F degrees.
9. ----------FluffyWhite Icing------------.
10. place milk and flour in small pan and cook over med.
11. heat until thick.
12. Allow to cool.
13. Cream the sugar and shortening until fluffy.
14. Add cool flour/ milk mixture and beat again until fluffy.
15. Add vanilla.
16. Spread between layers and on top of cake.
17. Garnish with coconut if desired.
Title: Sweet and Spicy Chocolate Cake
Ingredients:
- 1 1/3 all-purpose flour
- 1/3 baking powder
- 1/2 table salt
- 2 boiling water
- 1 almond paste
- 1 white sugar
- 5 eggs
- 3/4 bittersweet chocolate
- 4 crystallized ginger
- 2/3 unsalted butter
- 3 powdered sugar
- 2/3
- 3/4
Instructions:
1. Preheat oven to 350°F Grease and flour a 9x5x3" loaf pan or a 9" bundt pan. Sift together flour, cocoa, baking powder, and salt.
2. Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
3. In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes after the last egg is added; mixture should look thick and creamy.
4. Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared pan.
5. Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.
6. Wrap tightly in foil and refrigerate 3-4 days for best flavor. Bring to room temperature then warm in a 250°F oven for 10 minutes, or microwave briefly before serving. Dust top with powdered sugar after warming.
Title: Gooey Blueberry Cake
Ingredients:
- 1 all-purpose flour
- 1/2 whole wheat flour
- 1 baking powder
- 1 baking soda
- 1 butter
- 2/3 brown sugar
- 1/2 white sugar
- 2 eggs
- 1/4 milk
- 1 maple syrup
- 3/4 blueberries
- 1 marshmallows
Instructions:
1. Preheat the oven to 350°F Grease an 8x8 inch pan.
2. In a small bowl mix the two flours, baking powder and baking soda.
3. In a large bowl cream the butter (or margarine) with the two sugars.
4. Add eggs one at a time, mixing well each time until the wet batter is almost doubled.
5. Add the milk and maple syrup and mix well.
6. Add the flour mixture to the wet batter and mix well until there is no more flour. Fold in the blueberries.
7. Pour the mixture into the greased pan and add the marshmallows, pushing the marshmallows a little bit in there, but not to much, as you still want them on top.
8. Bake for 45 to 55 minutes, or until a toothpick comes out clean.
Title: Fruit and Rice Pudding "sushi" With Raspberry Sauce
Ingredients:
- 2 coconut milk
- 8 risotto rice
- 1 lemon
- 1/2 green apple
- 2 -3 pink grapefruit
- 1 fresh mint leaves
- 1 coconut
- 5 1/4 raspberries
- 2 lemon juice
- 1 1/2 confectioners' sugar
Instructions:
1. Sushi: Rinse the rice under cold water.
2. In a pot, heat the milk with the lemon zest and extract.
3. When it reached boiling point, pour the rice in it and reduce the heat. Simmer, stirring once in a while, for about 20 minutes, or until most of the liquid is absorbed.
4. Add the sugar to taste and mix. Let cool, stirring occasionally.
5. With the palms of your hands (run them under water to make the task easier), shape small sushi. I prefer to eat them lukewarm, so if necessary, reheat them gently. Place a slice of fruit on each, apple or grapefruit, or mango if it is the season.
6. Sprinkle with grated coconut and add a leaf of mint.
7. Sauce: Place ingredients in a fine sieve and press through to remove the seeds.
8. Serve "sushi" with raspberry sauce.
Title: Outrageous Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 3/4 white sugar
- 3/4 peanut butter
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 rolled oats
- 1
Instructions:
1. Preheat oven to 350°. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, baking soda and salt. Strit into the peanut butter mixture.
2. Mix in the oats and chocolate chips.
3. Drop by rounded spoonfulls onto ungreased cookie sheets.
4. Bake for 10 minutes in the preheated oven until the edges are golden.
5. Remove from cookie sheets to wire racks to cool.
Title: The Ultimate Carob Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 2 baking powder
- 1/2 carob powder
- 1/2 canola oil
- 1 milk
- 2 eggs
- 1 boiling water
- 2 instant coffee
- 1/2 vegetable shortening
- 1/2 butter
- 1 vanilla extract
- 4 confectioners' sugar
- 2 milk
Instructions:
1. For cake:
2. Put oven on to 350°. Grease and flour two 8-inch cake pans.
3. In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
4. In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
5. As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
6. Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
7. Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:
8. For Icing:
9. Cream butter and shortening with mixer. Add vanilla extract.
10. Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
11. Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistancy for icing cake.
12. Cover until you are ready to icing.
13. Makes about 3 cups.
Title: Mexican Hot Chocolate Balls
Ingredients:
- 1 butter
- 1 1/4 powdered sugar
- 1/2 vanilla
- 1 flour
- 2 cinnamon
- 1 pecans
- 1
Instructions:
1. Preheat oven to 325°F.
2. Beat butter in a large mixing bowl using an electric mixer for 30 seconds. Add in 1/2 cup of the powdered sugar, 1/4 cup of the cocoa powder, and the vanilla and mix until combined, scraping the sides of the bowl occasionally.
3. Add in as much flour as you can while using the mixer. Stir in any remaining flour, 1/2 teaspoon of the cinnamon and the pecans.
4. Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Bake 18-20 minutes or until lightly browned. Allow to cool completely.
5. Combine the remaining 3/4 cup powdered sugar, 1/4 cup cocoa powder and 1/2 tsp cinnamon in a small bowl. Roll the cooled cookies in this mixture.
6. Store in layers separated by waxed paper in an airtight container. Cookies can also be frozen for up to 3 months, thaw before serving.
Title: Gingerbread Boy Cookies
Ingredients:
- 8 -9 all-purpose flour
- 1 baking soda
- 1 1/2 allspice
- 1 nutmeg
- 1 cinnamon
- 1/2 clove
- 2 ground ginger
- 1 salt
- 1 dark brown sugar
- 1 butter
- 1 1/4 light molasses
- 3 eggs
- 1 -2 raisins
- 1
Instructions:
1. In medium bowl, sift together 3 cups of the flour, the baking soda, allspice, nutmeg, cinnamon, cloves, ginger and salt. Set aside.
2. In large bowl, cream together the brown sugar and butter. Add the molasses and eggs, stirring until incorporated.
3. Add the sifted flour and spices. Stir well.
4. Add the rest of the flour (unsifted is fine), a cup at a time, until the dough is firm, but not dry. (You may not need all of the flour, you may need a little more.).
5. Divide dough into quarters, roll into a ball & pat into a thick disc shape. Wrap each disc in plastic wrap and refrigerate until easy to handle (about 30 minutes to an hour) or until you're ready to roll it out.
6. Preheat oven to 350 degrees F.
7. Grease 2 or more cookie sheets (I use parchment paper instead of greasing) and set aside.
8. On a lightly floured surface, roll out one disc at a time to a 1/2 inch thickness. Cut with gingerbread boy cookie cutter, getting as many cut as possible. Transfer cookies to prepared cookie sheets, gently press raisins in for eyes and buttons, if desired.
9. Re-roll any scraps to get as many cookies as you can.
10. Repeat with the remaining dough.
11. Bake, one sheet at a time, for 12-13 minutes.
12. Allow cookies to cool on sheet, 2 minutes, then remove to cooling rack to cool completely.
13. Decorate boys (or girls) with colored royal or buttercream icing, if desired.
Title: Vegan Spiced Cookies
Ingredients:
- 3/4 margarine
- 1/3 sugar
- 3/4 brown sugar
- 1 vanilla
- 1/2 soymilk
- 1 flour
- 1/2 baking soda
- 1/4 ginger powder
- 1/4 clove
- 1/2 cinnamon
- 1/4 nutmeg
- 3 rolled oatmeal
- 1 dried cranberries
Instructions:
1. Cream together the margarine and sugars until smooth. Add vanilla and soy milk and mix well.
2. Add flour, baking soda and spices until well mixed, then stir in oats and cranberries.
3. Spoon 1 1/2 inch balls onto an ungreased cookie sheet and bake 10-15 minutes at 350 degrees, or until done.
4. Enjoy your vegan oatmeal cookies.
Title: Mango Mousse
Ingredients:
- 2 mangoes
- 2 honey
- 1 fresh lime juice
- 2 heavy cream
Instructions:
1. Cut the mangoes on both sides of the pit. Reserve a few slices for decoration.
2. Scoop out all of the fruit flesh and puree until smooth.
3. Whip the heavy cream and fold into the mango puree.
4. Beat egg whites until stiff. Stir half of whites into mousse, blending well.
5. Fold in remaining egg whites, make sure there are no lumps.
6. Spoon into individual dessert glasses and garnish with reserved mango slices.
Title: Year-Round Strawberry Dessert
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/3 sugar
- 6 butter
- 2 cream cheese
- 1 sugar
- 1 boiling water
- 1 red gelatin
- 1 cold water
- 3/4 frozen strawberries
- 16
Instructions:
1. Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in bowl. Pat into a 9 x 13 pan. Bake at 350 degrees for 10-12 minutes. Cool completely.
2. Mix together softened cream chese and 1 cup sugar. Fold in whipped topping. Spread over cooled crust and refrigerate.
3. Dissolve gelatin in boiling water. Mix in strawberry juice or cold water. Add in strawberries. Allow mixture to thicken some in refrigerator before spreading over cream cheese layer.
4. Refrigerate dessert ovenight or until gelatin layer is set.
Title: Fruit Filled Chocolate Tacos
Ingredients:
- 1/4 all-purpose flour
- 1/4 sugar
- 1 skim milk
- 2 2% low-fat milk
- 2 vanilla extract
- 1 salt
- 1 strawberry
- 1/8 mango
- 1/2 kiwi fruit
- 1/2 carambola
- 1
Instructions:
1. Combine flour, sugar, cocoa and next 5 ingredients in a medium mixing bowl, beat at medium speed of an electric mixer until smooth.
2. Cover and chill 2 hours.
3. Place an 8 inch nonstick frypan over medium heat just until hot.
4. Pour 3 tablespoons of batter into pan, quickly tilt pan in all directions so batter covers bottom of pan in a thin film.
5. Cook about 2 minutes.
6. Flip tortilla and cook about 1 minute on the other side.
7. Remove tortilla from pan, and drape over tine of a wire rack suspended over a large bowl.
8. Cool 15 minutes.
9. Repeat procedure with remaining batter.
10. Arrange fruit in chocolate taco shells.
11. Garnish with carambola, if desired.
Title: Vanilla Rum Bundt
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 baking powder
- 1 baking soda
- 2 salt
- 1/2 butter
- 1 vanilla flavor instant pudding and pie filling mix
- 4 eggs
- 1/2 rum
- 1/2 milk
- 1/2 vanilla
- 1 butter
- 1/2 rum
- 1/2 water
- 1/2 sugar
- 1 vanilla
- 2
Instructions:
1. preheat oven to 350 degrees. Generously spray your bundt pan with Pam or oil. Then dust it with flour to ensure your cake comes out of the pan intact
2. in a large mixing bowl stir together your flour, sugar, baking powder, salt, and instant pudding.
3. Slice the stick of butter lengthwise twice, rotate the stick and slice lengthwise twice more. looking at the end you should have 9 relatively equal size squares. now slice the butter crosswise so as to make small cubes of butter. Add these to the dry ingredients and mix thoroughly. these cubes of butter should not mix in but spread evenly throughout the mixture.
4. Place the remaining ingredients, the rum, oil, milk, eggs and vanilla in a large meauring cup or small bowl.
5. Pour the liquid ingredients into the dry while mixing on slow speed. gradually increase the speed and mix well for a couple minutes.
6. Pour mixture into your pan, do not use spatula or other device to spread. Allow batter flow evenly on its own.
7. Place in oven and bake for 60 minutes
8. Approximately 10 minutes before the cake is finished, place 1/2 cup butter, 1/2 cup water, and 1 cup sugar in a sauce pan over medium heat. Stir constantly until the sugar is dissolved. Allow to boil for a few minutes until it has thickened slightly. It should resemble a syrup. Allow to cool for about 10 minutes then stir in the Rum and Vanilla. Adding the rum too soon will cook off the alcohol
9. At this point the cake should have been out of the oven for about 10 minutes. Now slowly pour your rum sauce over your cake. It will pool around the edges but thats OK, it will absorb quickly.After about 5 minutes or once all the Rum has soaked in, invert your Bundt Pan over a plate. The cake should slide out easily.
Title: Quick Pavlovas
Ingredients:
- 1 frozen raspberries
- 1 1/4
- 18
- 2
Instructions:
1. Thaw raspberries according to directions on packet.
2. Using electric beaters, whip cream until soft peaks form.
3. Fold raspberries through whipped cream until just combined.
4. Arrange meringues on serving plates.
5. Spread cream mixture over and sprinkle with chocolate.
Title: Sunflower Sugar Cookies
Ingredients:
- 3 flour
- 1 sunflower seeds
- 1 baking soda
- 1/2 salt
- 1 baking powder
- 1 1/2 sugar
- 1 shortening
- 3 eggs
- 1 milk
- 2 vanilla
- 1
Instructions:
1. Mix and sift dry ingredients.
2. Cut in the shortening.
3. Add mixture of beaten eggs and milk.
4. Add flavoring.
5. Allow to sit in refrigerator for at least an hour.
6. Roll out on floured board, 1/4 inch thick.
7. Cut our with cutters.
8. Place on greased baking sheet at 375 for 8 to 10 minutes.
Title: Sex In A Pan
Ingredients:
- 2 cream cheese
- 2 lemon juice
- 3 egg
- 1 sugar
- 3/4 sugar
- 1/3 vanilla
- 1 cinnamon
Instructions:
1. Flatten 1 pkg.
2. of crescent rolls to cover the bottom on an ungreased 9X13 inch pan.
3. Mix 3/4 cup sugar, softened cream cheese, lemon juice, vanilla& egg yolk until creamy.
4. Spread over rolls.
5. Unroll second package of rolls on top.
6. They won't cover every little space, but that's okay.
7. Mix egg white& 1/3 cup sugar.
8. Pour over second layer of rolls.
9. It also won't cover the whole thing, but just spread it around with a spatula to cover as much as you can.
10. Sprinkle with cinnamon.
11. Bake 20-25 minutes@ 350 degrees.
Title: Chocolate Sour Cream Bundt Cake
Ingredients:
- 1 cocoa powder
- 8 boiling water
- 1 flour
- 2 1/4 baking soda
- 1 1/2 kosher salt
- 1 1/4 unsalted butter
- 20 light brown sugar
- 2 1/2 eggs
- 5 vanilla extract
- 4 sour cream
- 1 1/2 unsalted butter
- 1 1/2 heavy cream
- 6 vanilla extract
- 2 ground cinnamon
- 1/2
- 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. Spray 15 cup Bundt pan very well with baking spray.
3. Combine cocoa powder and chopped chocolate.
4. Add boiling water and whisk until chocolate is melted and mixture is smooth.
5. Set aside.
6. In bowl combine flour, baking soda and salt then set aside.
7. In large mixing bowl beat butter on medium speed until smooth and creamy, about 1 minute.
8. Reduce speed to low and add brown sugar and beat until blended then beat on medium until light and fluffy, about 5 minutes.
9. Add eggs a little at a time, scraping down sides until combined.
10. Add vanilla and beat about 1 minute.
11. Reduce speed to low and add flour mixture in three additions alternately with sour cream, beginning with and ending with flour.
12. Beat just until blended and no lumps of flour remain.
13. Slowly pour in the melted chocolate mixture and beat until no white streaks are visible, scraping down sides occasionally.
14. Gently fold in chocolate chips.
15. Pour batter in prepared pan spreading batter so the sides are about 1 inch higher than the center.
16. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 60 to 65 minutes.
17. Transfer pan to a wire rack and let cool for about 15 minutes.
18. Using a serrated knife gently saw off any excess cake that extends over the edge of the pan.
19. Invert pan onto cooling rack and let cake cool completely.
20. Ganache:.
21. In heatproof bowl combine chocolate and butter.
22. In small saucepan over medium-high heat bring cream just to a boil then immediately pour cream over the chocolate and butter.
23. Whisk until melted and smooth.
24. Place in refrigerator and let ganache thicken slightly.
25. Spoon ganache over cooled cake allowing the ganache to drip down the sides.
26. Let the cake stand until ganache is set at least 30 minutes.
Title: Chocolate Cream Cheese Swirl Brownies
Ingredients:
- 4 margarine
- 1/4 sugar
- 1/4 eggs
- 2 vanilla
- 1 flour
- 1/2 cream cheese
- 1/2 sugar
- 4 egg
- 1/4 flour
- 1
Instructions:
1. Melt chocolate and margarine over very low heat.
2. Stir sugar into chocolate mixture; add eggs and vanilla stir until completely mixed. Mix in flour until well blended. Stir in nuts.
3. Spread in greased and floured 8-inch square pan.
4. Prepare topping. Mix cream cheese, sugar, egg and flour until smooth.
5. Spoon over brownie batter mixture in pan, swirl with knife to make a "marble" pattern.
6. Bake at 350° for about 30 minutes or until wooden pick inserted in center comes out almost clean.
7. Cool in pan on a rack; cut cream cheese brownies into squares.
Title: Hanukkah Cookies
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 egg
- 1/2 baking powder
- 2 flour
- 2 1/2
Instructions:
1. In bowl, add ingredients in the above order , mixing well after each addition (you can do it in a processor too).
2. Using half of the dough roll on a floured board to 1/8" and cut into holiday shapes-dreidel, star.
3. Can decorate with chocolate chip, raisin, sprinkles, colored sugar, etc.
4. Bake at 325 degrees Fahrenheit for 10 minutes or so till lightly browned. They firm up a bit more as they cool.
5. Freeze well, but they won't last that long.
6. NOTE: If making different shapes, try and make all of one shape on a tray because the different sizes don't bake at the same rate; some will burn and others will be under baked.
Title: Cranberry and Apple Cobbler
Ingredients:
- 1 cranberries
- 1 1/2 white sugar
- 3/4 cornstarch
- 3 cinnamon
- 1/2 nutmeg
- 1/4 apples
- 10 flour
- 1 1/2 white sugar
- 1/3 baking powder
- 1 salt
- 1/4 butter
- 1/2 milk
- 2/3
Instructions:
1. Preheat oven to 400 degrees.
2. In heavy saucepan, bring cranberries, apple juice, sugar, cornstarch, cinnamon and nutmeg to boil over medium heat then cook, stirring, until thickened.
3. Spoon into 13 x 9-inch baking dish.
4. Arrange apples over cranberry mixture, overlapping to fit.
5. Bake for 15 minutes.
6. Topping:.
7. Combine flour, all but 1 tablespoon of the sugar, baking powder and salt.
8. Cut in butter until in coarse crumbs.
9. Drizzle with milk, stirring until in pebble-size chunks.
10. Drop by spoonfuls onto apples.
11. Sprinkle with remaining sugar.
12. Bake for 45 minutes or until golden brown.