lumicero/recipes-ing2inst huggingface dataset:
Title: Cappuccino-Hazelnut Shortbread
Ingredients:
- 1 water
- 1 butter
- 3/4 margarine
- 1/2 powdered sugar
- 2 all-purpose flour
- 1 hazelnuts
- 1 shortening
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Dissolve the coffee in water in a medium bowl.
3. Stir in the margarine and powdered sugar.
4. Stir in the flour and 1/2 cup nuts, using your hands if necessary, until a stiff dough forms.
5. Divide the dough in half.
6. Shape each half into a ball.
7. Pat each ball into a 6-inch round, about 1/2-inch thick, on a lightly floured surface.
8. Cut each round into 16 wedges.
9. Arrange the wedges on an ungreased cookie sheet about 1/2 inch apart with the pointed ends toward the center.
10. Bake for about 15 minutes, or until golden brown.
11. Immediately remove from the cookie sheet.
12. Cool completely on wire racks.
13. Place the remaining 1/2 cup pistachios in a small dish.
14. Place the chocolate and shortening in a small microwavable bowl.
15. Microwave uncovered on medium power for 3 to 4 minutes, stirring after 2 minutes, until the mixture can be stirred smooth and is drizzling consistency.
16. Dip one edge of each cookie into the chocolate, then into the nuts.
17. . Place on waxed paper until the chocolate is firm.
Title: Berry Cheesecake Dessert
Ingredients:
- 4 cream cheese
- 1/2 ricotta cheese
- 3 sugar
- 1/2 orange zest
- 1 berries
- 3
- 4
Instructions:
1. In a blender, combine cream cheese, ricotta cheese, sugar, orange peel and orange juice.
2. Cover and blend until smooth.
3. Cover and chill for 4-24 hours.
4. To serve, divide fruit among dessert dishes.
5. Top with cream cheese mixture and sprinkle with broken cookies.
Title: Lemon Cake
Ingredients:
- 1 eggs
- 1 water
- 4 lemon juice
- 1/4 lemon, zest of
- 1/4 cream cheese
- 1 powdered sugar
- 8 lemon peel
- 2 vanilla
- 2 powdered sugar
- 1 lemon juice
- 1 -2 lemon peel
- 1
- 1/4
- 1 -2
Instructions:
1. Cake: Preheat oven to 350 degrees.
2. Grease and flour a 9X13 cake pan or use Pam for Baking.
3. Dump all cake ingredients into a bowl and mix well.
4. Bake for 3 minutes or until toothpick plunged into the center of cake comes out clean.
5. Cool cake completely . Prepare frosting and glaze while cake cools).
6. Frosting: Dump all ingredients into bowl and mix till you reach a spreadable texture. (I like mine a little thick.).
7. Spread on cake.
8. Glaze: Mix all ingredients for glaze.
9. Spread on top of frosting.
10. Refridgerate cake for at least 2 hours before ready to serve.
11. Place 2 tablespoons grated lemon peel and 1 halved slice of lemon in the center of the cake for garnish.
Title: Milk Mysore Pak
Ingredients:
- 200 powdered milk
- 60 all-purpose flour
- 200 sugar
- 500 ghee
- butter
Instructions:
1. Mix milk powder, all-purpose flour together with 50 gms of ghee and keep aside.
2. Add sugar, 1/2 litre of water in a pan and boil until the syrup gets string consistency.
3. To the syrup, add milk powder mixture and mix well with no lumps.
4. Now add remaining ghee and stir until the mixture thickens.
5. Grease a plate with ghee and pour the above mixture into the plate. Allow to cool, cut into pieces and serve.
Title: German Chocolate Cake Frosting
Ingredients:
- 1 evaporated milk
- 1 sugar
- 1 butter
- 1/2 vanilla
- 1 coconut
- 1 1/2 pecans
- 1
Instructions:
1. In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
2. Add the coconut and pecans, beat until thick enough to spread.
Title: Piquant Peach Dessert
Ingredients:
- 4
- 10
- 2
Instructions:
1. Preheat grill/broiler.
2. Place peaches in a saucepan, pour boiling water over them and leave for one minute.
3. Drain and remove skins, cut in half and remove stones.
4. Place peaches, cut side down, in a large, shallow, ovenproof dish.
5. Spoon cream over peaches to cover.
6. Scatter almonds over the peaches.
7. Grill slowly for 3-4 minutes until the cream becomes 'fudgy' and almonds just lightly browned.
8. Chill in fridge for 1 hour.
9. Melt the chocolate in a bowl over hot water.
10. Dribble over the peaches and cream.
11. Serve immediately.
Title: Fire-Roasted Apple Crisp
Ingredients:
- 6 granny smith apples
- 3/4 sugar
- 1/2 flour
- 1/3 flour
- 2 lemon juice
- 1 ground cinnamon
- 1 quick oats
- 3/4 unsalted butter
- 3
Instructions:
1. Place apples in a 9-by-13-inch baking dish and bake at 400°F for 15-20 minutes or until light brown. Remove from oven and let cool.
2. Combine apples, ½ cup sugar, apple juice, 2 tbsp flour, lemon juice and ½ tsp cinnamon. Toss gently to coat apple slices evenly. Pour into a greased 8-inch square baking dish. Set aside.
3. In a medium bowl, combine oats, 1/3 cup flour, ¼ cup sugar, butter and ½ tsp cinnamon, stirring until mixture is crumbly. Sprinkle evenly over apple mixture.
4. Bake in a 350°F oven for 30-40 minutes or until apples are tender and topping is crisp.
5. Serve warm or at room temperature.
Title: Chocolate Dipped Macaroons
Ingredients:
- 16 sugar
- 2 1/2
- 16
- 2 1/4
- 12
Instructions:
1. Preheat oven to 350.
2. Place egg whites and sugar in a double boiler, continuously stirring to avoid scrambling, until it reaches 110 degrees.
3. Combine dry ingredients.
4. Remove bowl from heat and add dry ingredients.
5. Return mixture to double boiler until 120 degrees. Cover and let stand 5 minutes.
6. Scoop into balls by tablespoon and place on parchment paper. Bake for 15 minutes on until slightly golden.
7. Melt chocolate in double boiler. When cool enough to handle, dip half the macaroon into the chocolate and set on parchment to completely cool.
Title: Chinese Almond Cookies
Ingredients:
- 1 cake flour
- 3/4 powdered sugar
- 1/4 salt
- 1/2 egg
- 6
- 1
- 24
Instructions:
1. Sift flour, sugar, salt and ground almonds together.
2. Add oil.
3. Stir in egg and extract.
4. Roll dough about 1/4 inch thickness.
5. Cut into small rounds.
6. Press whole almond in center.
7. Bake at 375 degrees F about 15 minutes.
Title: Luscious Lemon Meringue Pie
Ingredients:
- 1 fresh lemon
- 3 eggs
- 3/4 cold water
- 1 1/2 hot water
- 2 butter
- 1 cream of tartar
- 1/2 powdered sugar
- 6
- 9
Instructions:
1. Note, I use a commercial mix. If you cannot find it, you can follow the directions on your pudding and pie mix package, but add the lemon juice and rind to the mix when it is cooked.
2. Preheat oven to 375 degrees.
3. Zest the lemon and set 2 tablespoons of the zest aside.
4. Squeeze 2 tablespoons of juice out of the lemon and set aside.
5. Place egg whites into mixing bowl and set aside.
6. In a large glass bowl, stir together the egg yolks and cold water.
7. Mix in the lemon pudding and pie filling powder.
8. Stir in the hot water and lemon juice.
9. Microwave on high for 4 min's. Add the lemon zest.
10. Stir and continue cooking at 2 minute intervals until thick.
11. In the meantime, as this is cooking, beat eggs whites until frothy.
12. Add the cream of tartar, beat until foamy.
13. Gradually add the powdered sugar, beat until stiff peaks form.
14. Stir the butter into the hot filling, let rest for 2 minutes.
15. Pour into baked shell.
16. Spoon the meringue over the filling, ensuring the meringue seals the edges of the pie crust.
17. Make swirls and peaks on the meringue.
18. Bake for 10 to 12 minute until peaks are browned.
19. Cool at room temperature for 1 hour, then chill.
20. When cutting, slice through the meringue with a knife wet with hot water.
Title: Painted Cookies
Ingredients:
- 1 flour
- 1 egg
- 1 salt
- 1 vanilla extract
- 1 baking powder
- 1/2 sugar
- 2 butter
Instructions:
1. Preheat your oven to 350 degrees.
2. gather ingredaints.
3. combine flour, salt, and baking powder in bowl.
4. combine sugar, egg, vinnila extract, and butter.
5. once wet ingredients are thoughly mixed combine both mixtures.
6. mix well if there is still flour in the bowl scoop out the dough and put it on a cookie sheet knead intill its a nice ball of dough.
7. tear peices of the ball of dogh and arrange them onto a cookie pan.
8. (Optional) once there all separated get out your food colouring and put your choices of food colouring and smear them on in till your satisfied with them.
9. then stick them in the oven for 8 minutes no more no less.
10. finally stick a toothpick in a cookie if it comes out clean there ready.
11. Do not worry if there in the same shape of when you put them in scrape them of with a spatula then let them cool for 3-5 minutes.
12. ENJOY.
Title: Christmas Cheesecake Cookies
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 1/4 granulated sugar
- 2 eggs
- 1 vanilla extract
- 2 1/2 flour
- 2 baking powder
- 1/2 salt
- 5 powdered sugar
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F.
2. Line 2 baking sheets with parchment paper or silicone mats.
3. Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes.
4. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
5. In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
6. Separate the dough into three small bowls. Refrigerate for 15 minutes.
7. Once chilled, add in food coloring and incorporate into the dough until your desired color is reached.
8. Add the peppermint extract to the dough you'll be adding the green food coloring to. Dough will still be sticky, but easier to work with! If you find it's hard to work with, put back in the refrigerator for a few minutes.
9. To create a cookie, take 1/2 tbsp of each color dough into your hands and roll together between the palms of your hands to create the marbling effect of your choice. Be careful to not over incorporate to avoid mixing the colors too much. Repeat for the rest of the dough and place on prepared baking sheets.
10. Bake for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
11. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
12. Optional: Dust with powdered sugar!
13. NOTES:
14. Store in a tightly sealed container for up to a week, or in the freezer for up to 3 months.
15. The vanilla smooths out the flavor, but for a more tart, cheesey flavor, add a teaspoon of lemon juice or no extracts at all. The peppermint can also be left out or replaced.
16. Do not overbake. This can cause the cookies to come out more dry and biscuit like.
Title: Pastel De Tres Leches
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/2 sea salt
- 6 eggs
- 1 sugar
- 1/4 water
- 3 vanilla
- 14 sweetened condensed milk
- 13 evaporated milk
- 3 heavy cream
Instructions:
1. Spray the bottom and sides of a 9 inch diameter pan with 3 inch sides with vegetable cooking spray and set aside.
2. Preheat oven to 350 degrees.
3. Sift together flour, baking powder, and salt; set aside.
4. Combine eggs and sugar in the bowl of a stand mixer and beat on high speed until doubled in volume, about 5 minutes. Reduce speed to low; add the water and 1 teaspoon of the vanilla. Mix well.
5. On very low speed or by hand using a long spatula, gently fold dry ingredients into the batter.
6. Pour batter into prepared pan and bake for 35-40 minutes or until the cake is firm on top and has pulled away from the sides of the pan.
7. Remove from oven and place pan on a rack to cool for 10-15 minutes.
8. Turn the cake out on a serving platter, place a cake polate over the cake and turn it right side up. Set aside to continue cooling.
9. While cake is cooling, whisk together the sweetened condensed milk, the evaporated milk, 2 teaspoons vanilla, 1 cup cream and set aside. Using a serrated knife, gently slice off the top skin of the cake and discard. Prick the cake all over with a long toothpick (To allow the cake to soak up the liquid.).
10. Pour milk mixture over the cake in several batches, allowing it to soak in as much as possible each time. Refrigerate.
11. When ready to serve, pour the remaining 2 cups cream into a chilled bowl and beat with chilled beaters until stiff peaks form. Pipe or spread the whipped cream on the top and sides of the cake.
12. Garnish with fresh fruit slices.
Title: Limoncello White Chocolate Mousse
Ingredients:
- 150 white chocolate
- 2 gelatin
- 1/4 hot water
- 1 egg
- 1
- 3
- 250
Instructions:
1. Dissolve the gelatine in the hot water.
2. Melt the chocolate in a bowl over a pan of Simmering water.
3. Prepare the gelatine.
4. Put the egg and egg yolk in a bowl over a pan of simmering water and whisk until the mix is thick and creamy and holds a tail. Too long and the eggs will scramble.
5. Add the melted chocolate, the softened gelatine and the Limoncello to the beaten egg and mix well.
6. Lightly whisk the cream and fold into the mixture.
7. Pour into 6 espresso cups and chill until set - about an hour.
8. Serve with a shot of Limoncello.
Title: Pumpkin Apple Gingerbread
Ingredients:
- 3 1/2 all-purpose flour
- 1 baking powder
- 2 1/2 ground ginger
- 1/2 baking soda
- 1/2 salt
- 1/2 pumpkin pie spice
- 1 unsalted butter
- 1 granulated sugar
- 1/2 brown sugar
- 1 egg substitute
- 1 pumpkin pie filling
- 1/2 molasses
- 1 apple
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F.; grease a 12 cup bundt pan.
2. In a mixing bowl, combine the flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice.
3. In a separate bowl cream together butter, brown sugar and granulated sugar.
4. Add eggs, singly, beating after each addition.
5. Add pumpkin pie filling, molasses and grated apple and beat well.
6. Add this mixture to the flour mixture, combining well.
7. Pour into the greased bundt pan and bake in the preheated 350°F oven for 60 minutes.
8. Remove from oven; cool in the bundt pan for at least 15 minute.
9. Then remove from the pan and finish cooling on a cookie/cake rack.
10. Dust with confectioner's sugar and serve.
Title: Molasses Cones
Ingredients:
- 2 blackstrap molasses
- 12 toasted sesame seeds
- 2
Instructions:
1. in a sauce pan bring molasses to a boil
2. pour molasses into the ice cream cones filling them only halfway thru.
3. sprinkle sesame seeds on top.
4. refrigerate for atleast an hour .serve cold.
Title: Almond Cake With Roasted Pineapple and Vanilla Cream
Ingredients:
- 1/4 all-purpose flour
- 3/4 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1/4 sugar
- 1 unsalted butter
- 6 eggs
- 2 sour cream
- 6 lemon, rind of
- 1/2 creme fraiche
- 1/4 sour cream
- 1 pineapple
- 1 1/2 dark brown sugar
- 4 1/2 ground cloves
- 1/3 ground cinnamon
- 1/3
- 1/4
Instructions:
1. For cake.preheat oven to 350*.butter and flour 9x5x3" metal loaf pan.
2. finely grind almonds with flour, baking soda, and salt in food processor.
3. Using electric mixer, beat sugar and butter in large bowl, till blended.
4. Beat in eggs, 1 at a time, just to blend.
5. Stir in sour cream, lemon peel, and almond extract.
6. Stir in flour mixture just until blended. Transfer batter to prepared pan, smooth top.
7. Bake cake until tester inserted into center comes out clean. about 38 minutes.
8. cool on rack 15 minutes, turn out cake.(This can be made one day ahead, cool completely, wrap in plastic wrap and store at room temperature.
9. Rewarm unwrapped cake slightly in microwave.
10. VANILLA CREAM.
11. Whisk all ingredients in small bowl to blend.Can also be made one day ahead and cover and chill.
12. PINEAPPLE:
13. Preheat oven to 375*. Place pineapple in a 13x9x2 glass baking dish. Whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend. Pour juice mixture over pineapple. Roast until pineapple is tender and juices are brown. turning and basting pineapple with juices every 20 minutes and adding more pineapple juice by tablespoonfuls as needed to prevent burning.this takes approximately 1 hour 15-20 minutes. Can be made 3 hours ahead. Let stand at room temperature.rewarm in 375* oven for 10 minutes before continuing.
14. Cut warm pineapple crosswise into 1/3" thick slices. Cut warm cake into 8 pieces. Place 1 slice of cake on each of 8 dessert plates. Spoon pineapple and juices atop each cake piece. Top with vanilla cream or creme fraiche.and serve -- .
Title: Oatmeal Cookies from the Corner Bakery Cafe
Ingredients:
- 3 1/2 baking soda
- 4 cinnamon
- 3 salt
- 1 1/2 butter
- 3/4 sugar
- 1 1/4 brown sugar
- 2 1/3 eggs
- 2 vanilla
- 2 rolled oats
- 4 1/2 currants
- 1 raisins
- 1 walnuts
Instructions:
1. Heat the oven to 350 degrees, and in a large bowl, sift together the flour, baking soda, cinnamon and salt; set aside.
2. In a large bowl and using a mixer, cream together the butter and sugars until light and fluffy, about 5 minutes; add the eggs one at a time until fully incorporated, then beat in the vanilla; beat in the flour mixture, a spoonful at a time, just until incorporated, then gently fold in the oats and currants (or raisins).
3. Scoop a generous 2 tablespoons of dough into a ball and place on a parchment-lined baking sheet; flatten the ball slightly and repeat, spacing the balls about 3 inches apart (you should be able to fit 6 cookies on a standard-size sheet).
4. Bake until the cookies are golden and set, 18 to 20 minutes, rotating halfway through for even baking; remove and cool the cookies from the sheet, and cool (still on the parchment) on a rack.
Title: Chocolate Ganache Cake
Ingredients:
- 1/4 unsalted butter
- 1 sugar
- 4 pure vanilla extract
- 1 all-purpose flour
- 1 heavy cream
- 1 instant coffee granules
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
3. Add the eggs, one at a time.
4. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
5. Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
6. For the ganache, cook the heavy cream, chocolate chips and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
7. Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired. Do not refrigerate.
Title: Barriball Fruitcake
Ingredients:
- 1 self raising flour
- 2 ginger powder
- 2 ground cinnamon
- 1 vanilla essence
- 1
- 1/2
Instructions:
1. Place mixed fruit and orange juice in a bowl and leave to soak over night or longer if needed.
2. Preheat oven to 170°C.
3. Once the orange juice has soaked in, add the self raising flour, spices and vanilla essence.
4. Mix thoroughly.
5. Line a medium cake tin with baking paper and spoon in the mixture. Level out the top and place in the oven for 1.5 hrs, or until the skewer comes out clean.
6. Remove from oven and cool on cake cooler.
7. I cut my cake up into 10 rows of 4 slices. I put 4 slices together in plastic sandwich bags and freeze so I only need to take out a few slices at a time.
8. Is yummy with custard poured over for a dessert too.
Title: Filled Yogurt Cake With Lemon Ouzo Syrup
Ingredients:
- 1/4 pitted dates
- 1/4 strawberry
- 1/2 pistachios
- 1 sugar
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 8 unsalted butter
- 3/4 sugar
- 4 eggs
- 1 lemon zest
- 1 unbleached all-purpose flour
- 1/4 baking powder
- 2 salt
- 1/4 sugar
- 1 fresh lemon juice
- 1/2 water
- 1/4 lemon zest
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 10 inch springform pan.
3. Combine all ingredients for the filling and set aside.
4. For the cake, combine your butter and sugar in a bowl with your mixer until thick and creamy.
5. Beat in the egg yolks one at a time.
6. Next mix in your yogurt and zest.
7. In a medium bowl, combine flour, baking powder and salt, then sift the flour mixture into the yogurt mixture and beat well.
8. In another bowl, beat egg whites until stiff peaks form.
9. Whisk half of your whites into the batter, and then fold in the other half.
10. Pour half of the cake batter into the prepared springform pan making sure the batter is completely flat and even.
11. Next sprinkle the filling evenly over the batter.
12. Then pour the remaining batter over the filling.
13. Bake your cake in your preheated oven for approximately 45 minutes until it starts to pull away from the pan.
14. When it is done, take the cake out and the pan on a wire rack to cool.
15. To prepare the sauce, place all ingredients in a saucepan.
16. Turn burner to high heat and bring mixture to a boil.
17. Once it comes to a boil, reduce your heat and simmer until it has become thicker, approximately 10 minutes.
18. Allow mixture to cool.
19. When the pan is enough to handle, invert the cake pan over a plate larger than the pan (use whatever plate you wish to display the cake on), and open your springform pan to unmold the cake.
20. If it doesn't come right out, you can use a knife or something to go along the edges to release the cake.
21. With a spoon, drizzle about a third of your syrup evenly over the cake and allow it to soak in for approximately 10 minutes or so.
22. Repeat by spooning the next third of the syrup over evenly, and sit another 10 minutes.
23. Finally, spoon the last third over the cake evenly, cover and allow the cake to sit for at least 1 hour before serving.
Title: Mocha Latte Chip Cake
Ingredients:
- 1 butter
- 1 3/4 granulated sugar
- 5 eggs
- 3 all-purpose flour
- 1 baking powder
- 3/4 salt
- 1 1/2 milk
- 1 vanilla extract
- 1 instant espresso powder
- 2 1/2 butter
- 3/4 corn syrup
- 1/3 instant espresso powder
- 1/3
- 1 1/2
Instructions:
1. To make the cake, preheat the oven to 350 degrees F.
2. Grease and flour a Bundt cake pan.
3. Beat the butter with the sugar in a separate bowl until fluffy.
4. Beat in the eggs, one at a time.
5. Stir the flour with the baking powder and salt until combined.
6. Whisk the milk with the vanilla and espresso powder.
7. On low speed, alternately beat the flour and milk mixtures into the butter mixture.
8. Stir in the chocolate chips and scrape the batter into the pan.
9. Bake for 45 to 55 minutes or until a tester inserted comes out clean.
10. Cool in the pan for 10 minutes, then finish cooling on a rack.
11. To make the glaze, heat the chocolate chips, butter, syrup and espresso powder in a saucepan set over medium heat.
12. Cook, stirring constantly, until glossy and smooth.
13. Drizzle over the cooled cake.
14. Let stand until the glaze is set.
Title: Eggnog Sherry Cake
Ingredients:
- 1 eggs
- 4 dry sherry
- 3/4 instant vanilla pudding
- 3/4 nutmeg
- 1 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 10” Bundt pan.
3. Combine cake mix, eggs, sherry, oil, pudding and nutmeg.
4. Beat with low speed mixer for 1 minute.
5. Scrap bowl and mix high speed 3 minutes.
6. Scrap bowl and pour into Bundt pan.
7. Bake 45-50 minutes.
8. Cool and turn out.
9. Glaze with powdered sugar mixed with sherry.
Title: Cream Cheese Peach Cake
Ingredients:
- 1/2 milk
- 3/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 vanilla pudding mix
- 1 egg
- 3 butter
- 1 cream cheese
- 8 sugar
- 1/2 sugar
- 3 cinnamon
- 1
- 1/2
Instructions:
1. Combine first seven ingredients in a large bowl, beating 2 minutes at medium speed.
2. Pour into a well greased "deep dish" pie plate.
3. Drain peaches, reserving some syrup. Arrange peach slices over this mixture.
4. Beat cream cheese, peach syrup and 1/2 cup sugar at medium speed for 2 minutes.
5. Spoon and spread over peaches to within 1 inch of batter.
6. Mix sugar and cinnamon together and sprinkle over top of everything.
7. Bake at 350 degrees until crust is golden brown (about 30 to 35 minutes).