lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Pound Cake
Ingredients:
- 1 unsalted butter
- 2 1/2 granulated sugar
- 2 vanilla extract
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 5 eggs
- 2 warm water
- 1/4 sour cream
- 3/4 buttermilk
- 1 unbleached all-purpose flour
- 2
Instructions:
1. preheat oven to 325*F. Use middle rack.
2. I used a grease and flour spray like Crisco Baking Spray.In a lg. bowl (not too huge), cream butter and sugar until fluffy then add the next 4 ingredients.
3. Beat on med.-high speed for about 2 minutes.
4. Add eggs one at a time, beating well after each addition and do scrape sides of bowl.
5. Dissolve espresso powder in warm water and combine with sour cream or the buttermilk, whichever you choose.(I used the sour cream)
6. Whisk together in small separate bowl, the cocoa and flour.
7. Now combine everything in the lg. bowl containing the butter/sugar/spice mixture.(Go slow, it can be messy)
8. Pour into a Bundt-style or tube pan.
9. Bake for about 1 hour and 20 minutes.(Check cake 5 minutes sooner, because ovens vary).
10. Remove from oven, let sit 15 minutes and then turn out on cake rack to cool completely.
11. Bon Appetit!
Title: Chocolate Peanut Butter Splendar Cookies
Ingredients:
- 3 quick-cooking oatmeal
- 1/2 peanut butter
- 2 Splenda granular
- 1/4 light margarine
- 1/2 skim milk
- 1/2
Instructions:
1. In a medium sized bowl, mix together the peanut butter and oatmeal.
2. In large saucepan, over low heat, stir together the cocoa powder, butter, milk, and Splenda.
3. Bring to a boil for 2 minutes, stirring constantly.
4. Remove chocolate mixture from heat and combine with the oatmeal mixture.
5. Using a cookie dough scoop, drop one by one onto a cookie sheet lined with parchment.
6. Keep cool.
Title: Apple Wedge Maple Syrup Upside Down Cake
Ingredients:
- 3 butter
- 1/2 maple syrup
- 1 rum
- 2 1/4 apples
- 1/3 butter
- 3/4 white sugar
- 2 eggs
- 1 1/2 flour
- 2 baking powder
- 1/4 salt
- 1 milk
- 3/4 apple
Instructions:
1. Melt 3 TBS butter in an 8" X 8" pan.
2. With a small piece of wax paper, butter the sides as well.
3. Add the syrup.
4. Remove from heat and sprinkle in the rum.
5. Divide apple into eighths, core and arrange in neat rows in syrup mixture.
6. Cream 1/3 cup butter, add 1/2 cup sugar and beat until light.
7. Beat in egg yolks, one at a time.
8. Sift together dry ingredients and add alternately to creamed mixture with milk.
9. Stir in grated apple.
10. Beat egg whites stiff.
11. Beat in remaining 1/4 cup sugar, and fold gently into batter.
12. Spread batter evenly over apples in pan.
13. Bake 350*F oven for 40 to 45 minutes.
14. Let stand 5 minutes, then invert onto a flat cake plate.
15. Serve hot or warm with whipped cream.
Title: Trondheim Soup
Ingredients:
- 1 1/4 water
- 1/4 parboiled rice
- 1/3 raisins
- 1 cinnamon stick
- 1 flour
- 1 sugar
- 1/4
Instructions:
1. Combine water, rice, raisins, and cinnamon and bring to a boil.
2. Simmer until rice is tender, about 20 minutes.
3. Whisk the flour into the cream and add.
4. Bring to a boil.
5. Simmer 1 to 2 minutes, until thickened.
6. Stir in sugar and a few grains salt.
Title: Skillet Cookies
Ingredients:
- 2 butter
- 1 sugar
- 2 eggs
- 1/2 dates
- 1 salt
- 1/8 vanilla
- 1 icing sugar
- 3 coconut
- 1/2
- 3/4
Instructions:
1. Melt butter in a heavy frypan, add dates, sugar, salt and unbeaten eggs.
2. Cook over very low heat, stirring constantly until mixture becomes quite thick and starts to cling to the spoon.
3. Remove from heat, add vanilla, then cool slightly.
4. Add rice puffs and nuts, mixing well.
5. Sprinkle waxed paper lightly with icing sugar or toasted coconut. Shape mixture into two rolls about 2 inches in diameter.
6. Wrap in wax paper and chill.
7. To serve, cut int 1/2 inch slices.
8. Keep refrigerated.
Title: Sue's Ultra-Light Pumpkin Chiffon Pie
Ingredients:
- 1 milk
- 3/4 plain gelatin
- 1 pumpkin
- 1 1/3 dark brown sugar
- 1 salt
- 1/2 cinnamon
- 2 ginger
- 1/2 allspice
- 1/2 white sugar
- 3
- 6
Instructions:
1. Bake the pie shell or tart shells according to package instructions, then cool.
2. In a saucepan, combine milk and gelatin, heat and stir until gelatin is dissolved.
3. Add pumpkin, brown sugar, spices and egg yolks.
4. Cook until mixture thickens, about 10 minutes.
5. Cool until mixture begins to set-about 20 minute.
6. Beat the egg whites, gradually adding the white sugar, until stiff.
7. With a wisk, fold egg whites into pumpkin mixture and mix thoroughly.
8. Pile into pie crust or tart shells.
9. Refrigerate. Serve with whipped cream or Cool Whip.
Title: Strawberry Pockets
Ingredients:
- 1 cream cheese
- 1 butter
- 2 margarine
- 1/2 flour
- confectioners' sugar
Instructions:
1. Combine softened cream cheese and butter, mixing until well blended.
2. Add flour and mix well.
3. Roll out dough to 1/8" thickness on lightly floured surface.
4. Cut into 2 1/2" rounds with cookie cutter.
5. Place on cookie sheet and put 1/4 tsp of preserves in center of each circle.
6. Moisten edges with cold water and fold in half.
7. Seal edges.
8. Bake at 375 degrees for 14 to 16 minutes or until lightly browned.
9. Sprinkle with confectioners' sugar before serving.
Title: Plain Fried Apples
Ingredients:
- 4 -5 apples
- 1/4 margarine
- 2 margarine
- 1/3 sugar
- 1/3 brown sugar
Instructions:
1. After coring the apples, slice them into 1/8th inch rings.
2. Place them in a skillet with the margarine.
3. Cook, covered for 10 minutes, stirring often.
4. Uncover, add both sugars and cook for an additional 10 minutes, uncovered.
Title: Healthy Granola Bars
Ingredients:
- 2 1/4 old fashioned oats
- 3 egg
- 1 brown sugar
- 1 sugar substitute
- 1 applesauce
- 1/4 peanut butter
- 1 unsweetened coconut
- 1 dark chocolate
- 3
- 1/2
- 3
Instructions:
1. Set your oven to broil.
2. Spread oats and almonds evenly on a cookie sheet. Toast for about 6 minutes (until lightly toasted,) stir every few minutes.
3. In a large bowl - combine all ingredients and stir. Make sure to break up the dark chocolate. I use a paring knife and shave the chunk.
4. Taste batter and adjust according to your own tastes. Add salt, dried fruit, honey, etc.
5. Line a 9 X 13 baking pan with parchment.
6. Pour batter into pan and press down with your hands.
7. bake at 350 degrees for about 10 minutes until it is slightly brown on top.
8. Remove from oven and let cool.
9. Cut into 12 bars.
Title: Carmel Cheesecake Cups
Ingredients:
- 200 butter
- 70 Philadelphia Cream Cheese
- 40 sugar
- 800 vanilla
- 100 eggs
- 1 powdered sugar
- 4 heavy cream
- 80 salted butter
- 100 salt
- 40
- 3
Instructions:
1. Blend chopped almonds and cookis into fine crumbs using processor, add melted butter, mix.
2. place cupcake papers in pan, press cookie mixture in bottom of each paper. place in freezer till ready to fill.
3. heat oven to 160c.
4. mix cream cheese, softened, sugar and vanilla till well blended together by hand. add eggs 1 at a time till well mixed, stir iin cream.
5. pour fill each paper 2/3 full.
6. bake 1 hour, cool in over, refrigerate 48 hours.
7. melt sugar in a pain on low without stirring till light amber color while heating cream till just simmering. once sugar is liquid, slowly wisk in cream off the heat, then add melted butter, then add salt and stir. place in jar store at room temperature.
8. place carmel on each at serving time.
Title: Zaar Chews
Ingredients:
- 1 light brown sugar
- 3/4 unbleached white flour
- 1 flour
- 1 butter
- 1 baking powder
- 1 cinnamon
- 1/4 ground cloves
- 1 fresh lemon rind
- 1/4 salt
- 1 cashews
- 1 raisins
- 1/2 white wine
- 1/4 eggs
- 2 granulated sugar
- 2
Instructions:
1. Simmer chopped apricots and raisins in white wine till fruit is soft and liquid is nearly evaporated
2. Preheat oven to 350°F
3. Butter and flour a rectangular baking/pyrex pan
4. Mix dry ingredients and lemon rind
5. Stir in chopped and softened apricots and raisins and the chopped cashews
6. Stir in the well-beaten eggs
7. Spread the mixture in the prepared pan
8. Bake for 30 minutes
9. Remove from oven and cool briefly
10. Run a sharp knife around the sides of the pan
11. Sprinkle granulated sugar onto the top of the candy
12. Invert onto a plate
13. Sprinkle granulated sugar onto what is now the top of the candy (this sprinkling should occur while the candy is still warm)
14. Cut into 2" squares
15. Enjoy!
Title: Mango Mousse in Crispy Cups
Ingredients:
- 1/4 heavy cream
- 4 white chocolate baking squares
- 2 cream cheese
- 3/4 confectioners' sugar
- 1/2 lime rind
- 1 mango
- 3/4 mango
- 1 sugar
- 1 fresh lime juice
- 2 butter
- 20 marshmallows
- 1/4 lime rind
- 1/4 vanilla
- 3
Instructions:
1. Mango Mousse: In small glass bowl, combine heavy cream and white chocolate.
2. Microwve on high for 1 minute, sit until smooth.
3. In large bowl with electric mixer, beat together cream cheese, confectioners sugar, and lime rind until smooth.
4. Beat in white chocolate mixture until fluffy (about 2 minutes).
5. Refrigerate, covered, until cool and slightly set, about 30 minutes.
6. Refrigerate the 1 cup diced mango separatly.
7. Mango Sauce: Meanwhile, place the 3/4 cup chopped mango, sugar and lime jice into food porcessor.
8. Process until smooth.
9. Refrigeate sauce unil serving.
10. To finish mousse, fold reserved diced mango into cream cheese/white chocolate mixture until evently distributed.
11. There will be about 3 cups of mousse mixture.
12. Crispy Cups: Melt butter, marshmallows, grated lime rind, and vanilla in a skillet.
13. Stir in 3 cups rice cereal unti thoroughly coated.
14. Keep skillet over low heat so mixture remains soft.
15. Coat muffin cups with nonstick spray.
16. Press 1/4 mixture onto bottom and up sides store at room temperature.
17. To serve mango mousse, remove cups from muffin tin.
18. Spoon 1/4 cup mousse into each.
19. Serve or refrigerate for no more than 1 hour.
20. Serve with Mango Sauce on the side, or pour sauce into small plastic food storage bag, snip off a tiny corner, and pipe a swirl onto each plate, then place filled cup on top.
Title: Pizza Pan Chocolate Chip Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 8 cream cheese
- 1 vanilla
- 2 eggs
- 2 1/4 flour
- 1 baking soda
- 1/4 salt
- 12 chocolate chips
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly grease two 12 inch pizza pans.
3. (I used butter flavored Pam) Cream butter, sugars, cream cheese and vanilla in a large bowl (thank God for KitchenAid stand mixers).
4. Add eggs and beat until light.
5. In a separate bowl, combine flour, baking soda, and salt.
6. Slowly add flour mixture to butter mixture to form dough.
7. Fold in chocolate chips and nuts.
8. Divide dough in half and press each half evenly into pans.
9. Bake 20 to 25 minutes or until lightly browned.
Title: Marshmallows
Ingredients:
- 1 gelatin powder
- 1/4 water
- 1/2 sugar
- 1/4 light corn syrup
- 2 salt
- 1 vanilla extract
- 1 cornstarch
- 1/2 icing sugar
- 1/2
Instructions:
1. In a small bowl, sprinkle the gelatin over the 1/4 cup of cold water to dissolve and soften.
2. In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/6 cup of water. Place over medium-to-high heat.
3. In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.
4. When the syrup reaches about 210ºF (99ºC), increase the speed of the mixer to high and beat the whites until they are thick and fluffy.
5. When the syrup reaches 245ºF (118ºC), while the mixer is running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk, since some of the syrup will splatter and stick to the sides of the bowl.
6. Scrape the gelatin and water into the pan that you used for the syrup, and swirl it to dissolve. (There should still be residual heat left in the pan from making the syrup in it to dissolve it).
7. Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract and continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl.
8. Combine cornstarch and icing sugar; sprinkle half of this evenly over a baking sheet (use a sifter to do this.) Make sure there are absolutely no bare spots.
9. Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.
10. Put about 1/2 cup of the marshmallow mixture into a large bowl.
11. Dust the top of the marshmallows with some of the marshmallow mixture. Use a pizza cutter or scissors (dusted as well with the marshmallow mixture) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow mixture. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.
Title: Daddy's Crustless Pumpkin Pie
Ingredients:
- 1 pumpkin puree
- 3/4 sugar
- 2 eggs
- 2 1/2 Bisquick
- 1/2 butter
- 2 vanilla
- 1
Instructions:
1. Preheat over to 350.
2. Mix all ingredients until smooth.
3. Pour into a greased 10" pie plate.
4. Bake for 50-55 minutes or until center is firm.
Title: Berry Yummy Peach Bars
Ingredients:
- 1 raw sugar
- 1/4 brown sugar
- 2 cornstarch
- 1 blueberries
- 1 blackberry
- 1 shortening
- 1 vanilla extract
- 1 brown sugar
- 1/3
Instructions:
1. Preheat oven to 350°.
2. To make the fruit filling: In a large bowl, mix together juice from peaches, sugar and starch. Stir in fruit. Place in a saucepan and cook over low hear until mixture thickens. Set aside.
3. To make the crust and topping: Combine crust ingredients in food processor. Pulse until the mixture resembles flax meal. Press half of the crust mixture into a greased 8-inch square baking pan. Reserve the other half of the crust mixture fro the topping. Pour the fruit mixture over the crust. Take the reserved crust mixture and sprinkle over the fruit mixture.
4. Bake fro about 20 minutes, or until the topping is golden and the fruit mixture is dark purple and thick. Let cool for 30 minutes before cutting into bars.
Title: Awesome Chocolate Morsel Brownies
Ingredients:
- 1/2 unsalted butter
- 6 eggs
- 2 granulated sugar
- 2/3 salt
- 1/4 vanilla extract
- 2 white flour
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Line 8 X 8 square pan with foil and spray with vegetable oil.
3. In microwave, heat butter and chocolate until just melted.
4. Beat eggs with salt and sugar for about 1 minute by hand.
5. Fold in the chocolate mixture.
6. Add vanilla extract and blend in the flour.
7. Bake 25-30 minutes.
8. Test with 1 uncooked piece of spaghetti by inserting it straight down. If it comes out clean, it is done.
9. Cool before cutting and enjoy!
Title: Pear Custard
Ingredients:
- 2 pears
- 2 water
- 1 unsalted butter
- 1 margarine
- 1/4 maple syrup
- 1/4 honey
- 3 ground cinnamon
- 2 ground nutmeg
- 2 eggs
- 2 milk
- 1/8 maple syrup
- 1/2 honey
- 2 vanilla
- 2 salt
- 2 pecans
- unsalted butter
- margarine
- maple syrup
- honey
- heavy cream
- milk
Instructions:
1. Preheat the oven to 350*.
2. Peel, quarter, and core the pears.
3. Cut them into 1/2" slices and mix with the water, butter, maple syrup, cinnamon, and nutmeg in a heavy 12-inch skillet.
4. Cook, covered,over moderate heat, until the pears are tender but not mushy-about 5 minutes.
5. Uncover and cook until all of the liquid has evaporaed and the pears have started to caramelize-4 minutes longer.
6. Remove from the heat and set aside.
7. To prepare the custard: In a medium-size bowl or 2-quart maeasuring cup, whisk the eggs, milk, maple syrup, vanilla, and salt.
8. Distribute the pears among four 6-ounce or six 4-ounce flameproof custard cups.
9. Pour the custard over the pears.
10. Set the cups in a baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.
11. Bake, uncovered, for about 35 minutes or until a knife inserted midway between the rim and the center comes out clean.
12. Transfer the cups to a wire rack and cool to room temperature-30 to 40 minutes.
13. Cover with plastic wrap and refrigerate for at least 2 hours.
14. Will keep for up to 3 days.
15. Preheat the broiler.
16. Sprinkle the cold custards with the pecans.
17. Whisk togerher the butter, maple syrup, and cream; spoon the mixture over the custards.
18. Broil 6 inches from the heat for about 3 minutes or until the topping bubbles.
19. Serve immediately.
20. Serves 4 to 6.
21. Enjoy!
Title: Quick and Easy Berry Shortcake
Ingredients:
- 16 blueberries
- 1 1/4 raspberries
- 6
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Mix cake mix and splash according to package directions. Substituting splash for water. Pour into 10" tube pan.
3. Bake 40 minutes or until crust is golden brown and cracked. Hang pan upside down on heat proof glass bottle until completely cool.
4. Cut cake into 24 slices. For each serving, place 1 cake slice on serving plate, top with 1/4 cup berries, and 1 tablespoon whipped topping. Repeat with remaining cake slices, berries, and whipped topping.
Title: Finnish Tarts
Ingredients:
- 200 butter
- 250 flour
- 100 cold water
- 1 vinegar
- 1 egg
- 6 marmalade
Instructions:
1. Mix all the ingredients expect from the egg and the marlalade. Make a dough and let it cool about 1 hour.
2. Roll the dough into a big circle and cut into small ones, by using a mug.
3. Place one teaspoon of marmalade at the middle of the circle and pinch the edges.
4. Beat the egg and shine the tarts.
5. Place on cookie sheets and bake at 470F for 30 minutes.
Title: Strawberry Creme Delight
Ingredients:
- 8 strawberries
- 2 sugar-free instant vanilla pudding mix
- 3 1/2 Cool Whip Lite
- 2 2% low-fat milk
- 1
- 1/2
- 3
Instructions:
1. Wash but do not hull strawberries. Dry well and chill.
2. Combine rest of ingredients carefully in large bowl. Chill.
3. Slice strawberries no more then 3 hours before serving. Fold into pudding mixture.
4. Serve over slices of SLIGHTLY toasted pound cake.
5. Drizzle thin chocolate syrup over pudding or dress the plate before putting cake and pudding on it.
6. *Thin with a little water or milk. Careful -- don't thin too much.
Title: Nutella Bread Pudding (Slow Cooker)
Ingredients:
- 1 chocolate chips
- 1/2 heavy cream
- 2 granulated sugar
- 2 vanilla extract
- 9 salt
- 1 light brown sugar
- 3/4
- 4
- 3/4
- 2
Instructions:
1. Line the back of your slow cooker (the side opposite the control panel) with a piece of foil doubled over--this protects it from the extra-hot heating elements there and prevents the custard from burning. Also, line the rest of your slow cooker with foil and Pam (I used a slow cooker plastic bag.).
2. Heat oven to 225 degrees F and move rack to middle position. Spread bread cubes on rimmed baking sheet so that they are in a single layer and bake until dry/crisp, about 40 minutes. Toss them around halfway through.
3. Let them cool and then mix together with the chocolate chips in the slow cooker.
4. Whisk the cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in a large bowl.
5. Pour this over the bread cubes in the slow cooker, making sure to coat the top layer as you are pouring. Depending on the size of your slow cooker, you can push on top of the bread cubes with a spatula to evenly coat them in the custard.
6. Mix 1 tablespoon granulated sugar with 2 tablespoons light brown sugar and then sprinkle evenly over the top.
7. Cover and cook until set in the center, about 4 hours on low. Then let it cool for 30 minutes before serving. (I only let it set for about 15 minutes.).
8. You can serve it warm with ice cream or whipped cream.
Title: Triple Chocolate Mint Chip Cookies
Ingredients:
- 1 margarine
- 1 1/2 sugar
- 2 eggs
- 2 vanilla extract
- 2 unbleached flour
- 2 cocoa powder
- 2/3 baking soda
- 3/4 salt
- 1/2
- 9
- 3
- 4 1/2
Instructions:
1. Cream until light and fluffy: margarine, sugar, eggs, vanilla extract, and mint extract.
2. Combine in separate bowl: flour, Hershey's cocoa, baking soda, and salt.
3. Gradually beat the dry mixture into the creamed mixture.
4. Stir in: dark chocolate chips, and Andes baking chips.
5. Chill until firm enough to handle (I recommend using the freezer).
6. While chilling, cut mint dark chocolate squares into 1/2 inch pieces.
7. Preheat oven to 350°F.
8. Shape dough into 1 inch balls and place on ungreased cookie sheet.
9. Place one 1/2 inch mint chocolate piece in the middle of each cookie and press down to flatten slightly.
10. Bake at 350°F for 8-10 minutes.
11. Before removing from cookie sheet, use a spoon to spread the melted chocolate square over the top of the cookie. BE GENTLE! It's very easy to tear the cookies when they're hot.
12. Remove from cookie sheet and place on racks to cool.
13. I like to sprinkle some extra Andes chips on top.
Title: Fresh Cherry Layered Dessert
Ingredients:
- 1/2 butter
- 1 flour
- 1/4 brown sugar
- 1/2 sugar
- 1/2 cream cheese
- 8 vanilla
- 1 eggs
- 2 fresh cherries
- 2 butter
- 2 sugar
- 2 cornstarch
- 5 water
- 3/4
Instructions:
1. Crust: Mix and pat into a 9x13 pan.rnSecond Layer: Mix sugar, cream cheese, vanilla and 2 eggs.
2. Pour onto the crust.
3. Cook 15 minutes at 375 degrees. rnThird Layer: Mix corn starch and water until dissolved.
4. Mix in the rest of the ingredients, boil til thickened.
5. Cool.
6. Spread over the cream cheese layer.
7. Cool completely.
8. Fourth Layer: Spread on whipped topping of your choice.
9. Note: You can drizzle chocolate syrup on the whipped cream for a nice look.
10. But it is wonderful just the way it is.
Title: Peanut Butter Oat Bars With M&M’s.
Ingredients:
- 2 oatmeal
- 1 brown sugar
- 1 1/2 flour
- 1 butter
- 1 baking soda
- 1/2 salt
- 1 sweetened condensed milk
- 1/3 peanut butter
- 1
Instructions:
1. Mix oatmeal, brown sugar, flour, butter, baking soda and salt. (Mixture will be crumbly.) Reserve 1 cup of mixture. Press into a 13x9 baking pan.
2. Bake at 350 for 12 minutes.
3. Mix sweetened condensed milk and peanut butter until well combined. Pour over crust, add M&M’s, chocolate chips and the rest of the crust crumble. Bake an additional 15-18 minutes. Do not overbake.
Title: Baked Peaches With Almond Paste
Ingredients:
- 4 almond paste
- 6 hot water
- 3 lemon juice
- 1 butter
- 1 1/2
Instructions:
1. Heat the oven to 400.
2. Put a rack on a baking sheet and then put the peaches on the rack, skin-side down.
3. In a food processor, puree the almond paste, water and lemon juice.
4. Spoon the mixture into the centers of the peaches.
5. Top each mound of almond paste with a piece of the butter.
6. Bake in the lower third of the oven until the peaches are tender and the almond paste is golden brown, about 25 minutes.
7. Serve warm.