lumicero/recipes-ing2inst huggingface dataset:
Title: Key Lime White Chocolate Coolers
Ingredients:
- 1 flour
- 1/2 cornstarch
- 1/2 confectioners' sugar
- 3/4 butter
- 1 lime zest
- 1 key lime juice
- 1 white chocolate chips
- 1/4 powdered sugar
- 1
Instructions:
1. In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.
2. In a large bowl, cream butter, key lime juice, and key lime zest until smooth.
3. Add flour mixture to butter mixture and begin mixing on low speed.
4. Once mixture begins to get thick, increase speed to thoroughly mix until combined,
5. Mix in white chocolate chips and optional macadamia nuts with a large spoon.
6. Refrigerate dough for at least 45 minutes to firm up.
7. Preheat oven to 350 degrees F.
8. Roll dough into 1-inch balls. Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake.
9. Let cool on baking sheets for at least 5 minutes, then remove to racks continue cooling.
10. Roll cooled cookies in powdered sugar to cover. Store in an airtight container.
Title: Peachy Keen Salad
Ingredients:
- 3 blueberries
- 1 vanilla extract
- 1/2 powdered ginger
- 1/2 honey
- 1/4
- 2
Instructions:
1. Slice peaches. Mix peaches, blueberries and almonds in bowl.
2. Combine vanilla, ginger, and honey in small bowl. Mix well. Pour over fruit and nut mixture and stir to combine. Enjoy!
Title: Fast Chocolate Chip Cookies
Ingredients:
- 150 unsalted butter
- 3/4 brown sugar
- 1 egg
- 3/4 dark chocolate
- 2 plain white flour
- 1 baking powder
Instructions:
1. Pre-heat oven 180'C.
2. Cream butter and sugar until light and fluffy.
3. Add the egg and combine well.
4. Add the dark chocolate bits.
5. Sift the flour and baking powder, add to the
6. creamed mixture, combine into a doughy.
7. mixture.
8. Roll into a log about 5 cm in diameter, then.
9. portion into 35 cookies, placing them onto a greased or baking paper lined tray.
10. Bake for 12-15 minutes, until just starting to golden in colour.
11. Remove from tray place on cookie rack to cool. store in airtight container.
Title: Mini Cupcakes for Kids!
Ingredients:
- 500 low-fat milk
- 3/4 egg
- 1 icing sugar
- 50 low-fat milk
- 2
- 5
- 2
Instructions:
1. Mix together the vanilla cake mix, 3/4 cup low fat milk and 1 egg -- use a beater for at least 2 minutes until very well combined.
2. Grease a mini muffin pan (12) and bake for 10 minutes at 170°C fan forced, or until when touched, they spring back!
3. Turn out onto a cooking rack.
4. Mix together icing with 1-2 table spoons of low fat milk.
5. Add a few drops of food colouring to the icing if you would loke a particular colour on the cakes.
6. Ice each one with 1/2 teaspoon of icing and sprinkle a couple of decorative hundreds and thousands on top.
7. The kids will love them!
Title: Brownies
Ingredients:
- 3/4 butter
- 4 chocolate
- 2 sugar
- 3 eggs
- 1 vanilla
- 3 flour
- 1 baking powder
Instructions:
1. Melt butter and chocolate together.
2. Add sugar.
3. Mix in eggs and vanilla.
4. Mix in flour and baking powder.
5. Pour in to 9 x 13 pan.
6. Bake in 350° oven for 30 to 35 min.
Title: Butterscotch Torte With Butterscotch Sauce
Ingredients:
- 6 sugar
- 1 1/2 vanilla extract
- 2 baking powder
- 1 graham cracker crumbs
- 1/2 pecans
- 2 brown sugar
- 1 all-purpose flour
- 6 water
- 2 egg
- 1 vanilla extract
- 1 butter
- 1/4
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°. Grease 2 9x1 1/2-inch round cake pans. Grease and flour the pans.
2. In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts and baking powder. Beat until well blended. stir in graham cracker crumbs and nuts.
3. In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about 1/3 of the egg whites into the egg yolk mixture to lighten. Gold in remaining egg whites. Spread evenly in pans.
4. Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cake from pans with knife and remove cakes from pans. Cool layers immediately on wire racks.
5. Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving.
6. ****Butterscotch Sauce****.
7. In small saucepan, mix sugar and flour. Stir in orange juice, water, egg and vanilla until smooth. Add butter. Stirring over medium heat, bring to boil and boil for 3 minutes or until thick and shiny. Cool. Makes about 1 1/2 cup.
Title: The Apple Lady's Apple Cake
Ingredients:
- 1/2 all-purpose flour
- 1/3 sugar
- 1 baking powder
- 1/8 sea salt
- 1/2 pure vanilla extract
- 2 eggs
- 2 baking apples
- 1/3 sugar
- 4 egg
- 1/3 unsalted butter
- 1
- 3
Instructions:
1. Preheat the oven to 400 degrees F.
2. Butter a 9-inch springform pan and set it aside.
3. In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend.
4. Add the vanilla extract, eggs, oil, and milk, and stir until well blended.
5. Add the apples and stir to thoroughly coat them with the batter.
6. Spoon the mixture into the prepared cake pan.
7. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
8. Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend.
9. Set it aside.
10. Remove the cake from the oven and pour the topping mixture over it.
11. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
12. Transfer the cake pan to a rack and allow to cool for 10 minutes.
13. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base.
14. Serve at room temperature, cut into thin wedges.
Title: Pumpkin Spice Cake With Honey Frosting
Ingredients:
- 8 butter
- 2 1/2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1 pumpkin pie spice
- 2 eggs
- 1 1/2 sugar
- 1 pumpkin puree
- 8 butter
- 8 low-fat cream cheese
- 1/4 honey
Instructions:
1. Preaheat oven to 350°F.
2. Butter 9-inch square baking pan.
3. In a medium bowl, whisk the dry ingredients.
4. In large bowl, whisk eggs, puree, sugar and butter.
5. Add flour mixture to the pumpkin mixture and mix gently till smooth.
6. Pour batter into prepared pan and bake until toothpick inserted in center comes out with just a few moist crumbs - 45 to 50 minutes.
7. Cool cake 10 mins in pan, then turn out of pan and cool completely on wire rack.
8. Spread cooled cake with frosting.
9. Cut into squares to serve.
10. Cake can be served, before frosting, in an air-tight container at room temperature for 2 days.
11. Frosting:
12. In a medium bowl whisk butter, cheese and honey till smooth.
Title: Red Velvet Cheesecake
Ingredients:
- 32 cream cheese
- 2 1/4 sugar
- 1/2 fresh lemon juice
- 1 1/4 coarse salt
- 4 eggs
- 1/2 sour cream
- 2 1/2 cake flour
- 1 1/2 baking soda
- 2 cocoa powder
- 1 1/2 buttermilk
- 1 vanilla extract
- 3 white distilled vinegar
- 3 1/2 butter
- 1 1/2 confectioners' sugar
- 12
- 3
Instructions:
1. CHEESECAKE.
2. Preheat oven to 325 degrees. Set a kettle of water on to boil.
3. Using an electric mixer, beat 20 ounces of the cream cheese on medium until fluffy while scraping down the sides of the bowl. Gradually add 3/4 cup of the sugar, beating until fluffy. Beat in lemon juice and 1/4 teaspoon of salt. Beat in two of the eggs, one at a time, scraping down the side of the bowl after each. Beat in the sour cream.
4. Spray your cake pan with non-stick spray. Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment.
5. Wrap bottom half of pan in foil.
6. Pour cheesecake batter in the cake pan and place that in a larger, oven safe pan. Pour in boiling water in the outer pan to come halfway up side of the inner pan.
7. Bake until just set in center, about 45 minutes.
8. Remove pan from water. Let cool for approximately 20 minutes. Run a knife around edge and continue to cool completely. Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper. Cover in plastic wrap and freeze.
9. CAKE: Preheat oven to 350°.
10. Sift together flour, remaining white sugar, baking soda, cocoa, and 1 teaspoon salt into a medium bowl.
11. Beat 2 eggs, oil, buttermilk, food coloring, 2 teaspoons of the vanilla, and vinegar in a large bowl with an electric mixer until well combined.
12. Add dry ingredients and beat until smooth, about 2 minutes.
13. Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean.
14. Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely. If needed, level them off with a serrated knife so they are flat.
15. For the frosting: Beat 12 ounces of the cream cheese, butter, and the remaining vanilla together in a large bowl with an electric mixer until combined. Add confectioners sugar and beat until frosting is light and fluffy, 5–7 minutes.
16. ASSEMPLY:
17. Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to trim it, wait about 10 minutes for the cheesecake to soften, then trim it with a knife. Place the top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting.
18. Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
19. Refrigerate until ready to serve.
Title: Caramel Apples in a Cloud
Ingredients:
- 1 apple
- non-dairy whipped topping
Instructions:
1. Cut apples into thin slices then cut slices into thirds.
2. Combine with whipped cream and put in dessert glass.
3. Drizzle dulce de leche over top and serve.
4. If you can't find dulce de leche in your area melt caramel squares in double boiler and add small amount of cream or milk.
5. Stir until smooth.
Title: Chocolate Chile Pots De Crème
Ingredients:
- 1 3/4 half-and-half
- 3/4 salt
- 2 cayenne pepper
- 1/8 sugar
- 1/8 honey
- 6 bittersweet chocolate
- 1/4 vanilla extract
- 1 cayenne pepper
- 9
- 1
Instructions:
1. Bring cream and half and half to simmer in a heavy large saucepan over high heat. Add chiles and remove form heat. Cover and let steep 30 minutes. Strain into a large bowl, pressing on the chiles to release some chile solids then solids left in strainer.
2. Return the strained mixture to the saucepan. Whisk in salt and scant 1/8 teaspoon cayenne; bring to boil. Whisk yolks, sugar and honey in a medium bowl. Gradually whisk in hot cream mixture. Return custard to saucepan. Reduce heat to medium-low; stir until mixture leaves path on back of wooden spoon when the finger is drawn across, about 5 minutes (do not boil). Remove form heat. Add both chocolates and vanilla; whisk until chocolate is melted. Divide mixture among 6 3/4 cup pot de creme cups or ramekins. Cover and refrigerate overnight.
3. Top each with whipped cream and sprinkle lightly with cayenne.
Title: Fall Dump Cake
Ingredients:
- 1 ground cinnamon
- 1 ground nutmeg
- 1 ground allspice
- 1 sugar
- 1 butter
- 1 pecans
- 3/4
- 1
Instructions:
1. Preheat oven to 350°.
2. Pour apple pie filling into a 9x13" baking dish.
3. Mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling.
4. Pour dry cake mix over apples.
5. Dot with butter and scatter nuts on top.
6. Bake 45 to 60 minutes until browned on top and bubbling on the sides.
7. Serve warm with ice cream or whipped topping, if desired.
Title: French Vanilla Summer Trifle
Ingredients:
- 2 1/2 brown sugar
- 2 ground cinnamon
- 1/4 granulated sugar
- 2/3 cornstarch
- 2 salt
- 1/8 2% low-fat milk
- 3 fat-free evaporated milk
- 1 2/3 vanilla extract
- 1 ladyfingers
- 1/2
- 15
Instructions:
1. Combine peaches, brown sugar, and cinnamon, tossing well to combine; let stand at room temperature 30 minutes.
2. Combine granulated sugar, cornstarch, salt, and egg yolks in a medium bowl, stirring with a whisk until smooth.
3. Heat milks in a medium, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil).
4. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
5. Return the milk mixture to saucepan. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly.
6. Remove from heat, and stir in vanilla extract.
7. Spoon the custard into a small bowl. Place the bowl in a large ice-filled bowl for 15 minutes or until the custard is cool, stirring occasionally. Remove bowl from ice.
8. Arrange 10 of the ladyfinger halves, cut sides up, in a single layer on the bottom of a 1 1/2-quart soufflé or trifle dish.
9. Spoon half of the peach mixture over ladyfingers. Spread half of custard over peach mixture. Arrange 10 ladyfinger halves, standing upright, around side of dish.
10. Arrange remaining 10 ladyfinger halves, cut sides up, on top of custard. Spoon remaining peach mixture over ladyfingers.
11. Spread remaining custard over peach mixture. Cover and refrigerate 4 hours or overnight.
Title: Sour Cream Rhubarb Squares
Ingredients:
- 1/2 sugar
- 1/2 walnuts
- 1 pecans
- 1 butter
- 1 1/2 ground cinnamon
- 1/2 brown sugar
- 1 vegetable shortening
- 2 egg
- 1 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1 1/2 sour cream
- rhubarb
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 13X9X2 inch pan.
3. Mix sugar,nuts,melted butter and cinnamon until crumbly and set aside for topping.
4. In a separate bowl, cream together brown sugar, shortening and egg.
5. Add flour, soda and salt to creamed mixture alternating with sour cream; stir in rhubarb.
6. Pour mixture into pan and sprinkle with topping.
7. Bake for 45 to 50 minutes.
8. Cut into squares and serve warm or cool.
Title: Brain Cookies With Blood Glaze
Ingredients:
- 1 unsalted butter
- 1 sugar
- 3 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 2 eggs
- 1/2 walnuts
- 1 pecans
- 5 vanilla
- 9 icing sugar
- 2
- 35
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line 2 large baking sheets with parchment paper and set aside.
3. In a large bowl, cream together the butter and sugar.
4. Into a separate bowl, sift together the flour, baking soda, and salt.
5. Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the each addition.
6. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough.
7. Place the dough in batches in a potato grinder and push the dough out onto the prepared baking sheets in long tubes of dough.
8. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 hemispheres and shaping into a walnut-like shape.
9. Bake until golden brown on the bottom, 12 to 14 minutes.
10. Remove from the oven and transfer to a wire rack to cool.
11. To make the blood glaze: in a small bowl, combine the icing sugar with the food coloring to make a thick glaze, whisking together.
12. Drizzle the "blood" onto the cookies and serve either warm or at room temperature.
Title: Shortbread
Ingredients:
- 1/4 caster sugar
- 1/2 butter
- 1 flour
- 1/2 salt
- 1/2 vanilla extract
Instructions:
1. Cream softened butter and sugar until no lumps remain.
2. Add vanilla and salt to butter and sugar mixture. Blend till smooth.
3. Add flour in increments and blend till smooth.
4. Pat down in a buttered 8 inch round pan.
5. Chill in refrigerator for 45 minute.
6. Bake in lower rack of oven, 300 degrees, 45 min until light golden brown on top.
7. Cut into 8 wedges while still hot. Cool before serving. It will fall apart if you try to handle it hot!
Title: Jamaica Banana Jam
Ingredients:
- 1/4 fresh lime juice
- 3 1/2 bananas
- 2 1/4 sugar
- 1/2 water
Instructions:
1. Place lime juice in a one quart measure.
2. Peel bananas and dice directly into lime juice.
3. Stir with a wooden spoon.
4. Keep stirring as you dice each banana into the lime juice to prevent darkening.
5. Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.
6. Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick.
7. Stir often to prevent sticking, especially during last 10 minutes.
8. Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.
9. Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch headspace.
10. Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.
11. Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
12. Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool.
Title: Busy Day Cake
Ingredients:
- 1 2/3 flour
- 1 sugar
- 1/4 salt
- 2 1/2 baking powder
- 1/3 shortening
- 2/3 milk
- 1 egg
- 1 vanilla
Instructions:
1. Cream shortening and sugar.
2. Add egg.
3. Sift in flour, baking powder and salt.
4. Add milk and vanilla. Mix well.
5. Put in a greased 9x9 pan.
6. Bake at 350 degrees until done. (toothpick inserted comes out clean). Start checking at 20 minutes. I haven't made this in a while, so I'm not sure. If it looks done enough to check with the toothpick at 20 minutes, then by all means, check it. It may take up to 30 minutes to bake.
Title: Traditional Scottish Cranachan (Dessert for Adults)
Ingredients:
- 1 3/4 oatmeal
- 1 1/4 powdered sugar
- 1 fresh raspberry
- 6
- 1/2
Instructions:
1. Lightly toast the oatmeal under the grill (broiler), turning frequently. Allow to cool down. Meantime whip the cream until is firm, stir in the icing sugar, toasted cool oatmeal and whiskey. Keep whipping and carefully add half of the raspberries.
2. Place the cream in individual serving dishes and decorate with the remaining raspberries. Serve immediately at room temperature.
Title: Raspberry Chocolate Chip Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1 vanilla
- 1/2 flour
- 2 powdered sugar
- 1/4
Instructions:
1. In large bowl, combine butter and sugar. Add almond extract and vanilla. Add flour and mix until incorporated.
2. Drop by tablespoons on prepared baking sheets. Make an indent with your thumb in the center of each cookie.
3. Fill with jam and three chocolate chips.
4. Bake at 350 for 15 minutes or until lightly firm. Cookies should still be pale in color.
Title: Theo's Favourite Vegan Banana Bread
Ingredients:
- 225 self-raising flour
- 1 baking powder
- 1 Ener-G Egg Substitute
- 75 demerara sugar
- 25 granulated sugar
- 75 olive oil
- 1 coconut oil
- 4 apple cider vinegar
- 75 bananas
Instructions:
1. Mix the dry ingredients.
2. Add the oil, vinegar and then bananas. You can add a little soya (or other) milk if it's too dry. Fold in the chocolate chips.
3. Pour into a greased loaf tin and bake for 45-50mins at 175°c or until a skewer comes out clean.
Title: Mom’s Chocolate Chip Meringue Cookies
Ingredients:
- 2 cream of tartar
- 1/8 vanilla
- 1 sugar
- 1/2 chocolate chips
- 6 bittersweet chocolate
- 1/4 pecans
- walnuts
Instructions:
1. Preheat oven to 300°F.
2. Beat egg whites until foamy. Add salt and cream of tartar, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment paper-lined baking sheets.
3. Bake for 25 minutes. Undersides of cookies should be golden or lightly tanned.
Title: High Altitude Apple Cake
Ingredients:
- 2 eggs
- 1 egg
- 3/4 sugar
- 2 vanilla extract
- 2 cinnamon
- 2 nutmeg
- 1 baking soda
- 1/2 salt
- 1/2 sliced apples
- 4 brown sugar
- 1 butter
- 1/4
- 1/3
Instructions:
1. Butter 9" spring form cake pan.
2. Preheat oven to 375 degrees.
3. In a large bowl, mix eggs and oil until smooth.
4. Add sugar until mix until smooth.
5. Add remainder of ingredients except apples, mix well. Batter will be extremely thick.
6. Fold in apples.
7. Spread into buttered pan & bake for 40-45 minutes.
8. Set cake aside and prepare glaze:
9. In a small sauce pan combine brown sugar, butter & cream. Cook and stir until all sugar is dissolved. Cool slightly then drizzle sauce over cake. Let cake cool for 5 minutes then serve.
Title: Gluten Free Pumpkin Pie Muffins
Ingredients:
- 1 1/2 sea salt
- 1/4 baking soda
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1/2 ground ginger
- 1/4 ground cloves
- 1 eggs
- 2 pumpkin
- 1/2
- 2
- 1
Instructions:
1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
2. In a blender puree oil, agave, eggs and pumpkin until smooth.
3. Stir wet ingredients into dry.
4. Place paper liners in muffin tins.
5. Scoop batter into paper liners.
6. Bake at 350 for 40-45 minutes.
7. Cool for 2-3 hours.
8. Serve.
Title: Tipsy Cake
Ingredients:
- 1 brandy
- 6 sherry wine
- 12 custard
- 1/2
- 3
Instructions:
1. Blend wine and brandy together. Make holes in the cake with a skewer and pour liquor over cake. Let is seep through cake. Stick the almonds all over the cake then cover with your favorite custard sauce.
2. Let sit in a cool place about 30 minutes before serving.
Title: The Best Cake in the World
Ingredients:
- 1 eggs
- 3 flour
- 1/4 water
- 2 canola oil
- 1/4 vanilla
- 4 butter
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all the ingredients together (it should be watery, if it's not add more water).
3. Take Betty Crocker Rich and Creamy icing and pour it into a microwavable bowl add a tablespoon of butter Put it in the microwave.
4. Put the cake in Set the timer for 29 minutes.
5. Once the cake is cooked enough stick a toothpick in the middle half way down When the toothpick has almost fallen out the cake shold be ready if not add five minutes to the clock.
Title: Cranberry Pear Cobbler
Ingredients:
- 4 pears
- 2 cranberries
- 2 dry tapioca
- 1/2 salt
- 1/4 cinnamon
- 1/8 nutmeg
- 1 1/4 sugar
- 3/4 flour
- 3/4 baking powder
- 1 egg
- 1/3 unsalted butter
Instructions:
1. Preheat oven to 350°F Combine pears, cranberries and tapioca in a deep 9 inche baking dish. Let sit 5 minutes.
2. Combine salt, cinnamon, nutmeg and sugar in a bowl and sprinkle evenly over pears and cranberries.
3. Combine flour and baking powder in a bowl. Cut egg into flour mixture. Sprinkle evenly over fruit mixture and drizzle with butter.
4. Bake 40-45 minutes or until topping is golden.
Title: Mixed Berry Nacho
Ingredients:
- 1 flour tortillas
- 1 honey
- 1/8 ground cinnamon
- 1 fresh strawberries
- 1/4 fresh blueberries
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, combine tortilla strips, honey, and cinnamon; gently toss to coat.
4. Place strips in a single layer on prepared baking sheet and lightly coat with cooking spray.
5. Bake 8 to 10 minutes, or until strips are lightly browned.
6. Divide strawberries and blueberries into serving dishes and top with whipped topping.
7. Garnish with baked tortilla strips and serve immediately.
Title: Homemade Rice Pudding
Ingredients:
- 6 milk
- 1 white rice
- 4 sugar
- vanilla
- cinnamon
- nutmeg
Instructions:
1. Wash rice and put into glass baking dish with milk and sugar (add vanilla, cinnamon, nutmeg if desired) Bake at least 2 hours at 250-300.
2. Stir two or three times during cooking.
3. Serve hot from oven, or eat the leftovers.