lumicero/recipes-ing2inst huggingface dataset:
Title: Bread and Butter Brulee
Ingredients:
- 10 butter
- 1/4 nutmeg
- 1/2 golden raisin
- 8 vanilla extract
- 1/2 heavy cream
- 1/2
- 1
- 1 1/2
- 6
Instructions:
1. Spread the bread thinly with butter, then trim off the crusts and cut each slice into four triangles.
2. Butter 6 shallow oval or rectangle individual ovenproof dishes, each about 1 1/4 cups.
3. Arrange a flat layer of bread triangles in the base of each one.
4. Sprinkle lightly with nutmeg and divide the raisins between the dishes.
5. Arrange the remaining bread triangles, overlapping in a line over the top of the first layer.
6. Place the dishes in two roasting pans.
7. Use a fork to mix together the egg yolks, sugar, and vanilla in a bowl.
8. Pour the cream and milk into a saucepan; bring to a boil.
9. Gradually beat into the egg yolk mixture, then strain into the bread-filled dishes.
10. Allow to stand for 10 minutes for the bread to soak up the custard.
11. Pour warm water into the roasting pans, to come halfway up the sides of the dishes.
12. Cover the pans loosely with buttered foil and bake the puddings in a preheated 350° oven for 20-25 minutes until the custards are set around the edges.
13. Take the dishes out of the roasting pans and remove the foil.
14. Sprinkle the tops of the puddings liberally with the remaining sugar; then caramelize with a blowtorch.
15. Serve warm.
Title: Vegan Chocolate Cake for Everyone!
Ingredients:
- 3 flour
- 2 sugar
- 1/2 salt
- 1 baking soda
- 2 white vinegar
- 2 vanilla
- 1 water
- 2/3 applesauce
- 1 1/4
- 3/4
Instructions:
1. Pre-Heat oven to 350.
2. Blend dry ingredients in a medium to large bowl. Blend well, we dont want to see and lumps of flour or cocoa.
3. Add water, apple sauce, oil, vanilla and finally the vinegar. Whisk together by hand, we don't need to use a powered mixer here -- oh ok, use it if you'd like.
4. Oil, and dust 9x14 cake pan with cocoa. Pour in batter.
5. Bake in over for 35-40 minutes, or until slightly firm and an inserted tooth pick comes out clean.
Title: Pink Hazelnut and Coconut Cupcakes
Ingredients:
- 1 white sugar
- 1/2 butter
- 2 eggs
- 2 hazelnut extract
- 1/2 hazelnuts
- 1 1/2 all-purpose flour
- 1 3/4 baking powder
- 1/2 low-fat milk
- 2 milk
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the flavouring and pink food colouring. Combine flour and baking powder, add to the creamed mixture and mix well. Stir in the milk until batter is smooth, then fold in the ground hazelnuts. Pour or spoon batter into the prepared muffin cups.
3. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
4. After you've allowed the cupcakes to cool, whip up a quick batch of string icing, which is just 3 tablespoons milk mixed with about a cup of powdered sugar. Make sure there are no lumps. Dip the tops of the cupcakes into the icing, allowing any icing drips to fall back into the bowl. Once iced, dip into a flat tin with a wide opening full of the prepared coloured coconut.
5. To tint your coconut, you'll need dessicated coconut (available in most grocery store bulk sections) and a couple drops of food colouring. Put about a cup of coconut into a ziplock bag, and then add a drop of food colouring. Close the bag and smush it around until the colouring is fully dispersed. Add more food colouring as needed.
Title: Grilled Chocolate-Raspberry Burritos
Ingredients:
- 4 8-inch flour tortillas
- 1 fresh raspberry
- 1 butter
- 2 sugar
- 2 cinnamon
- 1/2
Instructions:
1. Stack tortillas and place in foil.
2. Place over heat, turning occasionally until tortillas are warm and pliable.
3. Remove and separate.
4. Sprinkle each with chips and berries in the center.
5. Fold in sides and roll up.
6. Brush with half the melted butter.
7. Place each on rack over heat, cover and grill about 3 minutes til grill marks show and chocolate is melted, turning at least once.
8. Transfer to serving dish and brush with remaining butter.
9. Combine sugar and cinnamon and sprinkle over burritos.
10. Serve immediately with ice cream if desired.
Title: Fudgy Peanut Butter Pie
Ingredients:
- 1 unsalted dry roasted peanuts
- 1/4 light butter
- 5 honey
- 2 granulated sugar
- 3/4 cornstarch
- 6 flour
- 3
- 4
- 3 3/4
- 6
- 3/4
Instructions:
1. Heat oven to 350*.
2. In food processor, blend first 2 ingredients.
3. Stir in next 2 ingredients.
4. Press mixture into 10x2 inch fluted pan.
5. Bake 15 minutes.
6. In saucepan, stir together next 3 ingredients.
7. In bowl, beat next 2 ingredients.
8. Stir egg mixture into flour mixture.
9. Bring to boil, cook 1 minute, stirring.
10. Remove from heat; stir in peanut butter.
11. In bowl, stir chocolate into 3/4 cup hot pudding; cool.
12. Spoon 2 cups peanut butter pudding onto crust, top with chocolate pudding.
13. Spread remaining peanut butter pudding on top.
14. Refrigerate until set.
15. Garnish with whipped topping and peanuts, if desired.
Title: Glossy Chocolate Icing
Ingredients:
- 3 butter
- 3 powdered sugar
- 2 milk
- 1/3 vanilla
- 1
Instructions:
1. Melt butter and chocolate together.
2. Beat in the remaining ingredients.
3. Place bowl in larger bowl containing ice water and continue stirring until icing is thick enough to spread.
Title: Jam Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 flour
- 1 buttermilk
- 4 eggs
- 1 baking soda
- 2 cinnamon
- 1 nutmeg
- 1/2 ginger
- 1/2 clove
- 1 vanilla
- 1 powdered sugar
Instructions:
1. Cream butter and sugar.
2. Beat in eggs, one at a time.
3. Sift dry ingredients together.
4. Add dry ingredients to creamed mixture alternately with buttermilk.
5. Stir in vanilla.
6. Fold jam (or preserves) into cake mixture.
7. Turn into well-greased tube (angel food) or bundt pan.
8. Bake at 300 deg F for 15 minutes, then raise heat to 350 deg F and bake 45 minutes.
9. Let cool 15 minutes.
10. Sift powdered sugar over it while still warm.
Title: Afghani Nan Khatai-Cardamom Spiced Cookies Topped With Pistacios
Ingredients:
- 1 1/2 white flour
- 1 sugar
- 3/4 cardamom
- 1 pistachios
Instructions:
1. Preheat the oven to 350 degrees.
2. Mix the white flour with the sugar, and crushed cardamon. Next, add the oil and mix well.
3. Make the dough into two inch round balls and put them on a cookie sheet and bake for 15min, or until lightly browned.
4. Sprinkle finely ground pistachios on top of the cookies while they are still hot.
5. Let cool before eating.
6. Enjoy.
Title: Red White and Blueberry Pie
Ingredients:
- 6 reduced-fat cream cheese
- 2 nonfat milk
- 1/2 cornstarch
- 1 water
- 2 lemon juice
- 1/4 strawberries
- 1 blueberries
- 2 sugar
- 2
- 1/2
Instructions:
1. In a small mixing bowl, beat the cream cheese, milk and extract until smooth; spread onto bottom of pastry shell.
2. In a saucepan, combine the cornstarch, water and lemon juice until smooth. Mash the strawberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.
3. Stir in sugar. Spoon over cream cheese mixture. Top with blueberries. If using frozen blueberries, do not thaw first.
4. Refrigerate 3 hours or until set.
Title: Pecan Pie Cake Roll
Ingredients:
- 3 eggs
- 1 sugar
- 3 cold water
- 1 flour
- 1 baking powder
- 1 salt
- 1 butter
- 2 pecans
- 1/2 sugar
- 1 sugar
- 1 1/2 corn syrup
- 4 eggs
- 1/4 butter
- 1 vanilla
- 2 pecans
Instructions:
1. Preheat oven to 375°F.
2. Line a greased jelly roll pan with parchment paper.
3. In a large bowl, beat eggs for 3 minutes.
4. Gradually add sugar; beat eggs in a mixer on high for 2 minutes or until mixture becomes thick.
5. Stir in water and butter nut flavoring.
6. Combine dry ingredients and gently fold the mixture into the eggs. Don’t over mix, you don’t want to.
7. deflate the eggs.
8. Pour the batter into the pan and spread it evenly. You want to make sure it is even so the edges don’t cook more than the center and crumble when you go to roll the cake.
9. Bake 13 ­ 15 minutes or until cake springs back when lightly touched. Halfway through baking sprinkle chopped pecans over cake and press down very lightly.
10. Remove from oven and cool cake in pan for 5 minutes.
11. Invert cake onto a kitchen towel dusted with confectioners' sugar and peel off parchment paper.
12. Use a spoon to stir filling up every 10 minutes.
13. Starting with a short side roll the cake up in the towel. Let the cake cool completely like that.
14. Roll the cake back up.
15. Unroll the cake and spread filling evenly over cake leaving a little space around the edges.
16. Store in the refrigerator.
17. Filling.
18. Preheat oven to 350°F.
19. Mix all ingredients together in a bowl then pour into a 9 inch pie dish and bake 45 minutes or until only the center jiggles when moved.
20. When ready remove filling stove top, stir again and let cool for 10 minutes before spreading on cake.
Title: Chocolate Chai Cupcakes With Buttercream Frosting
Ingredients:
- 1/3 sugar
- 1 cream cheese
- 1 egg
- 1 1/2 boiling water
- 5 tea bags
- 1 butter
- 1/2 eggs
- 3 tea
- 3 milk
- 3/4 all-purpose flour
- 1/4 butter
- 4 sugar
- 1 ground cinnamon
- 1/4 nutmeg
Instructions:
1. Heat oven to 350°F Place paper baking cups into muffin pan cups; set aside.
2. Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside.
3. Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups.
4. Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in large bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.
5. Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (DO NOT OVERFILL.) (Batter does not have to cover filling completely.) Bake for 19 to 22 minutes or until toothpick inserted comes out clean. Cool completely.
6. Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil (4 to 6 minutes). Remove from heat; cool about 15 minutes.
7. Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.
Title: Peach Sauce for the Microwave - Fat Free
Ingredients:
- 1/2 water
- 1/2 white sugar
- 1 molasses
- 2 lemon juice
- 1/2 vanilla
- 6
Instructions:
1. Peel, pit, and slice the peaches.
2. In a microwave safe dish with a lid, mix all the ingredients but the peaches.
3. Microwave on high for 6 minutes or until boiling.
4. Add the peaches and let it sit.
5. Serve cold.
Title: Carrot Cake
Ingredients:
- 2 eggs
- 3/4 caster sugar
- 1 vanilla extract
- 250 carrots
- 1/2 canola oil
- 1 1/2 plain flour
- 1 bicarbonate of soda
- 1 1/2 baking powder
- 2 mixed spice
- 1/4 walnuts
Instructions:
1. Preheat oven to 350degF (180degC).
2. In a mixing bowl, whisk together the eggs and sugar with an electric mixer until thick and creamy.
3. Stir in the vanilla extract, carrots and oil.
4. Sift the flour, bicarbonate of soda, baking soda and mixed spice over the mixture and fold into the mixture with a plastic spatula.
5. Stir in chopped walnuts.
6. Grease a 20cm baking tin and line the base with with baking paper.
7. Spoon mixture into prepared tin.
8. Bake for 40-45 mins, or until a warm skewer inserted into the cake comes out clean.
9. Leave the cake to cool in the tin.
Title: Baked Rice Pudding (Betty Crocker)
Ingredients:
- 2 long grain rice
- 1/2 raisins
- 1/2 butter
- 1/4 margarine
- 3 eggs
- 1/2 granulated sugar
- 2 vanilla
- 1 salt
- 1/2 ground nutmeg
- ground cinnamon
- milk
Instructions:
1. In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
2. In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
3. Serve warm or chilled with cream.
Title: Strawberry Pecan Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 eggs
- 1 angel flake coconut
- 4 milk
- 1 pecans
- 1/2 unsalted butter
- 1 cream cheese
- 1 milk
- 1/4 vanilla
- 1 powdered sugar
- 2
- 1
- 4
Instructions:
1. Cake Directions:
2. Mix dry cake mix with dry strawberry flavored jello. Add oil, eggs, coconut, and milk; and beat until well blended. Stir in mashed strawberries and pecans. Bake in 3 generously greased and floured 9-inch round layer pans at 350° for 25-35 minutes, or until cake tests done.
3. Brush cooled layers with reserved juice (1-2 tablespoons per layer) and let set for about 15 minutes to allow cake to absorb syrup. I use a Cream Cheese Frosting for this cake (one of my favorite frostings).
4. Frosting Directions:
5. In a large bowl, cream 1/4 cup of butter with cream cheese. Add milk and powdered sugar, mixing first by hand until sugar is blended. Then add vanilla and mix with electric mixer until smooth and creamy. Chill for about 10-15 minute before frosting cake. If needed, chill again if frosting becomes room temperature while frosting to stiffen it again.
Title: Bording House Cake
Ingredients:
- 4 1/2 flour
- 3 sugar
- 1/2 baking powder
- 1 baking soda
- 1 warm water
- 2 butter
- 3 vinegar
- 1 vanilla
- 3
- 2
Instructions:
1. Preheat oven 350, greased broiler pan or very large pan you have that is the equivelent to this.
2. Combine first 6 ingredients togther in a large bowl.
3. Mix together water, butter, vinegar& vanilla.
4. Add to dry ingredients.
5. Mix well.
6. Pour into pan.
7. bake for 30 min or until a toothpick inserted in middle comes out dry.
Title: Kids' Special Sundae
Ingredients:
- 1 vanilla ice cream
- 1 strawberry ice cream
- 1 strawberry sauce
- cherries
Instructions:
1. Coat the inside of a glass with strawberry sauce.
2. Add all the other ingredients.
3. Top it with a cherry.
4. Garnish with an umbrella and serve.
5. Enjoy your summers, little ones!
Title: Country Chocolate Fudge Cake with Buttercream Ribbon
Ingredients:
- 1 cream cheese
- 1 egg
- 1/4 sugar
- 3 milk
- 2 butter
- 1 margarine
- 1/2 cornstarch
- 4 vanilla extract
- 1/2 butter
- 2 margarine
- 2 sugar
- 2 eggs
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1 1/3 salt
- 1 milk
- 2 vanilla extract
- 1/4 butter
- 3 1/2 margarine
- 1/3 powdered sugar
- 1 milk
- vanilla extract
Instructions:
1. Combine cream cheese, 1 egg, and 1/4 cup sugar in a medium mixing bowl; beat at high speed of an electric mixer until smooth.
2. Gradually add 3 tablespoons milk and next 3 ingredients, beating well. Set aside.
3. Place chocolate squares in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat and let cool.
4. Cream 1/2 cup butter; gradually add 2 cups sugar, beating well at medium speed.
5. Add 2 eggs, one at a time, beating well after each addition.
6. Combine flour, baking power, soda, and salt; stir well.
7. Add flour mixture to creamed mixture alternately with 1 1/3 cups milk, beginning and ending with flour mixture. Mix after each addition.
8. Stir in melted chocolate and 1 teaspoon vanilla.
9. Spread half of chocolate batter in a greased and floured 13x9x2-inch baking pan.
10. Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter.
11. Bake at 350 for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack.
12. Spread frosting over cake.
13. FROSTING: Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring occasionally.
14. Remove mixture from heat and let cool.
15. Add powdered sugar and milk to chocolate mixture, beating at medium speed of an electric mixer until smooth.
16. Stir in vanilla.
17. Yield: 2 cups.
Title: Incredible Chocolate Kahlua Cake
Ingredients:
- 1 vanilla pudding mix
- 1 sour cream
- 1 Kahlua
- 1/2 eggs
- 1/4
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a Bundt cake pan with Bakers Joy. Mix cake mix, pudding mix, sour cream, Kahlua, oil and eggs in large bowl and beat two minutes on medium setting. Batter will be stiff. Stir in chocolate chip. Pour into Bundt pan. Bake for 50 minutes at 350 degrees.
Title: Black & Blue Berries Cheesecake
Ingredients:
- 1 graham cracker crumbs
- 1/4 unsalted butter
- 16 cream cheese
- 1 sugar
- 4 eggs
- 1 fresh blueberries
- 1 fresh blackberries
- 1 sugar
- 1 1/2 heavy cream
- 1/2 powdered sugar
- 1 vanilla extract
Instructions:
1. Preheat Oven to 350 Degrees F.
2. Crust:Melt Butter in the microwave for about 25-30 sec or until melted.
3. In a bowl, pour in Graham Crackers and add the melted butter. Mix it around with your hands until all the crackers are coated with butter. You will know when the crust is ready when you squeeze a chunk of it and it holds it self. When your crust it ready, get your 8" Pie Pan and spread your crust all around as desired. Then bake this for 10-15 minutes or until it gets a littler darker and cool.
4. Cheesecake: On a large bowl, cream the cream cheese and the sugar together. After, add the beaten eggs slowly until all of it is incorporated. Pour the batter to the cooled crust, and bake for 30-35 minutes or until the batter holds doing the shake test. When it is done, remove from the oven and cool.
5. Topping: Using a sauce pan and on medium heat, add the berries and sugar. Let the sugar dissolve, then stir. Too make sure its done, look for a smooth consistency from the glaze. Then cool.
6. Whipped Cream (optional): On a large bowl, add your heavy cream, vanilla extract and powdered sugar and beat. Beat until you get your desired consistency.
7. Putting it together: Get baked cheesecake and add the topping over it, making sure all the cheesecake is covered. I suggest put the berries on first then the remaining glaze. Then cool, and enjoy.
8. With Whipped Cream: After cooling, add the whipped cream, and enjoy.
Title: Flourless Salted Caramel Cookies
Ingredients:
- 1 smooth cashew butter
- 5 dates
- 2 water
- 1 vanilla beans
- 1/4 vanilla extract
- 1/4 sea salt
- 1/4 baking powder
- dark chocolate
Instructions:
1. Preheat oven to 350.
2. Drain the dates in the water.
3. In a small blender combine the dates, sea salt and 2 T new water and mix until a caramel starts to form. If you need to add a little extra water, that is okay.
4. In a food processor, mix the cashew butter, vanilla and baking powder together.
5. Add the caramel to the cashew butter mixture and pulse a few times.
6. Lastly add the chocolate chips and pulse a few more times.
7. Drop cookies onto a lined baking sheet.
8. Bake for 9-10 minutes.
9. Wait until the cookies are completely cooled before removing them from the baking sheet.
10. Store cookies in an airtight container in the fridge for up to 2 weeks. You can also freeze them for longer.
Title: "best Ever Buttery Pound Cake"
Ingredients:
- 1 1/2 butter
- 1 -8 cream cheese
- 6 eggs
- 3 sugar
- 1 vanilla
- 3 flour
- 1 1/2 baking powder
Instructions:
1. Soften butter. Mix in softened cream cheese. Add eggs one at a time. Add sugar & vanilla mix well. Then add flour and baking powder, mix all well. Batter will be thick and gooey.
2. Spray 2 large loaf pans. Distribute batter evenly in both pans.
3. Bake 325 degrees - 1 hour and 15 minutes Delicious!
Title: Chocolate Mint Wafers
Ingredients:
- 4
- 1/4
- 18 -24
Instructions:
1. Place candy coating in a microwave safe bowl.
2. Microwave, uncovered, on high for 30-60 seconds or until smooth, stirring every 15 seconds.
3. Stir in extract.
4. Dip vanilla wafers in coating; place on waxed paper until set.
5. Store in an airtight container.
Title: Linzertorte
Ingredients:
- 1 1/2 all-purpose flour
- 1/8 clove
- 1/4 cinnamon
- 1 sugar
- 1/2 lemon, rind of
- 1 unsalted butter
- 2 raw egg yolks
- 1 vanilla extract
- 2 egg
- 1 confectioners' sugar
- 1 1/2
- 1
- 2
Instructions:
1. Sift flour, cloves and cinnamon together into a deep mixing bowl.
2. Add ground almonds, sugar, lemon peel and mashed egg yolks.
3. With a wooden spoon, beat in butter, raw egg yolks and vanilla.
4. Continue beating until smooth and doughy.
5. Form dough into ball.
6. Wrap in waxed paper and refrigerate at least 1 hour or until firm.
7. Remove about 3/4 of dough and return rest to refrigerator.
8. Lightly butter round cake pan (spring-form, if available). Add dough, and press out to form a 1/4-inch thick shell.
9. Spoon in raspberry jam and spread out evenly with spatula.
10. With floured rolling pin on a floured surface, roll out remaining dough 1/4-inch thick.
11. Cut 1/2 inch wide strips, 2 of them 9-inches long and the rest 8-inches.
12. Lay atop jam in lattice; run knife around sides of pan and press dough at sides down to form a 1/4-inch border.
13. Lightly beat whole egg and cream and coat exposed pastry.
14. Refrigerate 1/2 hour.
15. Preheat oven to 350 degrees.
16. Bake torte 45 to 50 minutes until lightly brown.
17. Let cool 5 minutes and sprinkle with confectioners sugar.
Title: Chocolate Chip Bread Pudding
Ingredients:
- 1 heavy whipping cream
- 2 sugar
- 1 butter
- 2 eggs
- 1/4 pecans
- 4
- 8
- 1
Instructions:
1. Preheat oven to 350 degree's. Lightly grease a 13x9 inch baking dish.
2. In a large bowl, place bread crumbs.
3. In a medium bowl, whisk together 1 1/2 cups cream, milk, 1 cup sugar, butter and eggs; add to bread crumbs, stirring to combine. Let stand for 15 minutes. Stir in chocolate and pecans. Spoon mixture into prepared baking dish. Drizzle with remaining 1/2 cup cream, and sprinkle with remaining 2 tablespoons sugar; bake for 1 hour, or until center is set.
4. Serve warm with either Rum toffee sauce or Chocolate Sauce.
Title: Kathy's Cake Mix Cookies
Ingredients:
- 1 eggs
- 1/2 brown sugar
- 2
- 1/2
Instructions:
1. Mix all ingredients together.
2. Spoon balls, about 1 T, onto cookie sheets.
3. Bake at 350 for 10 minutes (sometimes more).
4. Cool completely on cooling rack.
Title: Cake Mix Apple Crisp
Ingredients:
- 5 granny smith apples
- 1 sugar
- 2 ground cinnamon
- 1 butter
- 1/4 margarine
Instructions:
1. Preheat oven to 350°F.
2. Cut apple slices crosswise in half.
3. Place in 9-inch square pan; sprinkle with dry cake mix.
4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.
5. Drizzle with butter.
6. Bake 30 minutes or until topping is golden brown.
7. Serve warm with ice cream, if desired!
Title: Summer Fruit Cobbler
Ingredients:
- 1/2 rolled oats
- 1/3 brown sugar
- 1/4 whole wheat flour
- 3 butter
- 1 cinnamon
- 1/4 plum
- 6 nectarine
- 1/4 apricot
- 1 brown sugar
- 1/4 cinnamon
- 1/8 nutmeg
Instructions:
1. Preheat oven to 180°C.
2. Mix together topping ingredients, set aside.
3. Stir together filling ingredients in a bowl and then place in a medium sized baking dish.
4. Crumble topping over the fruit mixture.
5. Bake for 30 mins or until fruit mixture is hot and bubbly and topping is golden brown.