lumicero/recipes-ing2inst huggingface dataset:
Title: Zimtsterne (Christmas Star Cookies)
Ingredients:
- 3 icing sugar
- 450 ground cinnamon
- 500 white sugar
- 1
- 30
- 125
Instructions:
1. In a large bowl beat egg whites until frothy, then add icing sugar. Spoon six tablespoons of the mixture into a small bowl and reserve, covered with plastic wrap.
2. Process almonds in a food processor until finely ground. Mix lemon juice with egg white, blend in cinnamon. Work in almonds, adding more if necessary to make dough stiff. Rest mixture for 20 minutes.
3. Put a good sprinkling of sugar on a dry workbench and pat or roll the dough until about 1 cm thick, using sugar to prevent sticking.
4. Cut out star shapes. Transfer stars to a baking sheet lined with baking paper.
5. Let the biscuits dry for two hours (can be left overnight), then brush them with the reserved egg white/icing sugar mixture. Bake at 130 degrees for about 20 mins, if the biscuits colour too quickly, prop the oven door open. Icing should be very pale.
6. Store in a airtight container when cool. These keep well, could be made a month in advance.
Title: Apple Crisp
Ingredients:
- 4 apples
- 1/2 flour
- 1/2 quick oats
- 3/4 cinnamon
- 3/4 brown sugar
- 1/3 butter
- 3/4 nutmeg
Instructions:
1. Preheat oven to 375*.
2. Lightly spray bottom of 8- or 9-inch square pan with cooking spray.
3. Place apples in bottom of pan.
4. Mix remaining ingredients until crumbly; sprinkle over apples.
5. Bake for 30-45 minutes.
Title: Santa's Whiskers
Ingredients:
- 1 butter
- 1 sugar
- 2 milk
- 1 vanilla
- 2 1/2 all-purpose flour
- 1 pecans
- 1/2 flaked coconut
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Beat butter for 30 seconds.
3. Add sugar and beat until fluffy.
4. Add milk and vanilla and beat well.
5. Stir in flour, then cherries and pecans.
6. Shape into three 7-inch rolls.
7. Roll dough in coconut to coat outside.
8. Wrap in waxed paper or clean plastic wrap.
9. Chill thoroughly.
10. Cut into 1/4 inch slices.
11. Place on an ungreased cookie sheet.
12. Bake in 375 oven for 12 minutes or until edges are golden.
Title: Grab Another Slice Chocolate Pie
Ingredients:
- 3 peanut butter
- 2 honey
- 2 milk
- 2 sugar-free instant chocolate pudding mix
- 1
Instructions:
1. Coat a pie plate with nonstick spray.
2. In a saucepan, warm the peanut butter and honey over low heat until the peanut butter has melted.
3. Remove the pan from the heat and stir in the cereal.
4. Press the cereal mixture into the bottom and up the side of the pie plate.
5. Freeze for 1 hour.
6. Prepare the instant pudding according to the package directions.
7. Immediately pour the pudding into the prepared piecrust.
8. Refrigerate for at least 1 hour before serving.
Title: Flan
Ingredients:
- 3/4 sugar
- 1 sweetened condensed milk
- 14 milk
- 3 eggs
- 2 vanilla extract
Instructions:
1. Preheat oven 350*F.
2. Put the sugar in a pan in medium-low heat to caramelize. (it take 10 minutes, do not put it in high heat, or it will turn dark brown). you can mix it with a spatula and when it gets light brown and easy to pour the liquid(not too dense) pour it in the dish and quickly move it around to cover the bottom and sides of the dish. let it cool.
3. put the remaining ingredients in the blender then pour it on the prepared dish.
4. place the dish on a larger pan filled with water covering half of the dish for ONE HOUR AND A HALF .(i turn off the oven and leave the flan 5 more minutes).
5. Take it out of the oven and Let it cool and put in the refrigerator for at least 4 hours.
6. When ready to serve, put a big plate on top and put it upside down.
7. ENJOY.
Title: Pixie Magic Confetti Snowballs
Ingredients:
- 1 butter
- 1/2 sugar
- 2 vanilla extract
- 2 - 2 1/2 all-purpose flour
- 1 - 1 1/3 powdered sugar
- 2
Instructions:
1. Pre-Heat oven to 350 degrees.
2. Beat butter, sugar and vanilla in large bowl until well blended.
3. Gradually blend in flour. (Mixture will be crumbly, but will hold a shape if squeezed.).
4. Stir in candies.
5. Shape mixture into 1-inch balls.
6. place on ungreased cookie sheet.
7. Bake 10 to 12 minutes or until set but not browned.
8. Cool slightly.
9. remove from cookie sheet to wire rack.
10. While still slightly warm, roll in powdered sugar.
11. Cool completely.
12. Store in tightly covered container.
13. Roll again in powdered sugar just before serving.
Title: Luby's Mississippi Mud Cake
Ingredients:
- 1 butter
- 2 margarine
- 1/3 granulated sugar
- 4 extra-large eggs
- 1 3/4 all-purpose flour
- 1 pecans
- 1 vanilla
- 1/2 butter
- 1 3/4 margarine
- 2 powdered sugar
- 2 miniature marshmallows
- 2 1/2 milk
- 1/4 pecan pieces
- 1/2 maraschino cherry
Instructions:
1. Heat oven to 350°F Grease and flour 13x9” baking pan.
2. For cake, in large bowl, beat together butter, sugar, and cocoa until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add flour, pecans, and vanilla. Mix just until blended. Pour into pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool on wire cooling rack.
4. For icing, combine butter, sugar, marshmallows, cocoa, and milk in medium saucepan. Cook over medium-low heat just until marshmallows are melted, stirring frequently. Drizzle over cake.
5. Sprinkle with pecans and cool completely. Garnish with whipped cream and cherries.
Title: Lemon Cake
Ingredients:
- 1 lemon yogurt
- 1 Cool Whip
- 1 lemons
- 1
- 3
Instructions:
1. Mix the lemon yogurt with the Cool Whip.
2. Slice cake in half or in thirds.
3. Spread layers with pie filling.
4. Frost with the Cool Whip/lemon mixture.
5. Cut lemon rings 1/2 way thru and twist.
6. Arrange on top of cake.
7. NOTE:
8. If you prefer a thinner lemon filling: purchase another lemon yogurt and mix some (not all or it will be to creamy) into the pie filling.
Title: Cherry Tortillas
Ingredients:
- 12 flour tortillas
- 2 cherry pie filling
- 2 1/2 sugar
- 1 margarine
- 1 water
- cinnamon
Instructions:
1. Preheat oven to 325.
2. Roll cherry pie filling in the tortillas and place in a 9x13 baking pan.
3. Melt the margarine in a pot and add 2 cups sugar and the water and boil. Pour the sugar mixture over the tortillas. Let this set for 2 hours.
4. Bake for 20 minutes. Sprinkle 1/2 cup sugar and desired amount of cinnamon over the tortillas. Bake for 10 minutes longer.
Title: Easy Chocolate Dipped Marshmallows
Ingredients:
- 12 marshmallows
- 2
- 3
Instructions:
1. Melt chocolate one of two ways (see below).
2. Dip half of each marshmallow in the melted chocolate, letting the excess drip off.
3. Then sprinkle with your desired toppings.
4. Serve immediately or chill until firm, about 20 minutes.
5. *************** To melt chocolate*************.
6. Melt chocolate in top of a double boiler or a heat proof bowl set over (not in) a saucepan of simmering water. Cook, stirring occasionally until melted, 2-3 minutes.
7. or-.
8. Place chocolate chopped up in microwave safe bowl and microwave in 30 sec intervals stirring between each, until melted.
Title: No-fuss Pear Crumble
Ingredients:
- 6 pears
- 1 rolled oats
- 1/3 flour
- 1/3 brown sugar
- 1/3 butter
- 1 ginger
- cinnamon
Instructions:
1. Pre-heat oven to 375 F degrees.
2. Mix pears with some ground ginger or cinnamon.
3. Place in a greased pie plate.
4. Mix together remaining ingredients and spread over the pears.
5. Bake until golden brown and heated through.
6. Serve with a dollop of fresh cream or a scoop of ice cream.
Title: Chewy Chocolate Weetbix Slice
Ingredients:
- 1 brown sugar
- 125 unsalted butter
- 1 egg
- 1 vanilla essence
- 2 cocoa powder
- 1 self raising flour
- 1/2 icing sugar
- 1 cocoa powder
- 1 milk
- 2
Instructions:
1. preheat oven to 160c.
2. lina a 20cm square slice tin.
3. combine all ingredients in a bowl.
4. press into tin HARD.
5. bake for 20 minutes or until a skewer comes out clean.
6. ICING.
7. mix all three ingredients
8. pour over slice and allow to cool in tin.
Title: Kaffe Kuchen
Ingredients:
- 2 flour
- 4 baking powder
- 1/4 cinnamon
- 1 salt
- 1/4 nutmeg
- 2 eggs
- 3/4 sugar
- 1/4 margarine
- 1 milk
- 1/4 margarine
- 8 flour
- 1 dark brown sugar
- 1/2 cinnamon
- 1/8 salt
Instructions:
1. CAKE: Sift all dry ingredients and cut in shortening with 2 knives. Add eggs and milk, stir until smooth. Spread in 2 9x1 1/2 inch layer cakepans; greased.
2. TOPPING: Mix all ingredients and blend with a fork. Spread over batter in pans. Bake at 350º for 30 minutes.
Title: Brown Sugar Pound Cake
Ingredients:
- 3 1/2 flour
- 1/2 baking powder
- 1 1/2 butter
- 1 light brown sugar
- 5 eggs
- 1 milk
- 2 confectioners' sugar
- 1 milk
- 1 pecans
Instructions:
1. Preheat oven to 350F Grease and flour a 10 inch tube or Bundt pan In a small bowl combine flour and baking powder and set aside.
2. In a large bowl with an electric beater on high speed cream brown sugar and butter.
3. Add eggs one at a time, beating well after each.
4. On low speed add flour mixture and milk until well blended.
5. Pour batter into pan.
6. Bake 1 1/2 hours.
7. Remove pan to cooling rack and let sit for 20 minutes.
8. Remove cake from pan and cool completely.
9. Combine confectioners sugar and milk.
10. Drizzle over cooled cake Sprinkle w/ pecans.
Title: Banana-Caramel Bliss
Ingredients:
- 1 1/2 sugar
- 3/4 water
- 1 1/2 butter pecan ice cream
- 1/2 vanilla ice cream
- 3 bananas
Instructions:
1. Stir sugar and 3/4 cup water in heavy large saucepan over low heat until sugar dissolves.
2. Increase heat and boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 14 minutes.
3. Remove from heat; add cream (mixture will bubble vigorously).
4. Return pan to medium-low heat; stir until any hard caramel bits dissolve.
5. Mix in 1/2 cup nuts.
6. (Sauce can be made 2 days ahead. Cover; keep chilled. Rewarm before serving.).
7. Place 2 scoops of ice cream in each of 6 bowls.
8. Top with banana slices and warm caramel sauce.
9. Sprinkle each sundae with additional nuts and serve.
Title: Simple Hot Fudge Topping
Ingredients:
- 1 sweetened condensed milk
- 2 butter
- 4 vanilla
- 1
Instructions:
1. Over medium heat, warm milk, butter and chocolate.
2. When completely melted, add vanilla.
3. Serve over ice cream or desserts.
Title: Lemon Extract
Ingredients:
- 1 lemon
- 1/2 vodka
Instructions:
1. Peel lemon with no white.
2. Bring vodka and lemon peel to a boil. Pour into a bottle and seal.
3. Let stand 2 weeks or more before using.
Title: Ghirardelli Choc. Brownie
Ingredients:
- 19 water
- 1/4 egg
- 1/4
- 1
Instructions:
1. Pre-heat oven to 325°F Prepare (8x8 metal) baking pan by lightly greasing or spraying with non-stick cooking spray.
2. Place water, oil, and egg in medium bowl and stir until fully mixed. Add brownie mix and fudge pouch (enclosed):stir unit well blended. Spread evenly in pan.
3. Do NOT over bake. Fresh-baked brownies appear under-baked but cool to done-ness.
4. For thicker brownies, make using 2 tbs of water, 1/4 cup of veg. oil, and 2 eggs. Bake as directed.
Title: Layered Peach Dessert
Ingredients:
- 1/4 sugar
- 3 all-purpose flour
- 1 1/2 brown sugar
- 1/4 pecans
- 1/2 butter
- 1/2 margarine
- 1 cream cheese
- 1 3/4 powdered sugar
- 1 Cool Whip
- 1/2
Instructions:
1. Put the chopped peaches in a bowl, sprinkle sugar over the peaches, let sit for 30 minutes.
2. In another bowl, add the flour, brown sugar, and pecans; stir to mix.
3. Add in the melted butter; stir to combine.
4. Press the mixture onto the bottom of a 13x9 inch baking dish.
5. Bake at 350° for 18-20 minutes; set baking dish on a wire rack to cool.
6. In another mixing bowl, add the cream cheese and powdered sugar.
7. Using an electric mixer, beat at medium speed until texture is fluffy.
8. Fold in Cool Whip and almond extract.
9. Drain peaches; gently fold peaches into the cream cheese mixture.
10. Spoon evenly over crust.
11. Cover and let chill for 3-4 hours.
Title: Nian Gao
Ingredients:
- 16 eggs
- 3/4 skim milk
- 3 sugar
- 2 1/2 baking soda
- 1 adzuki beans
- 1
- 8
Instructions:
1. Mix everything except the adzuki beans with an electric mixer at medium speed for 2 minutes.
2. Beat for 2 more minutes at high speed.
3. Sprinkle additional Mochiko flour over a 9"x13" baking dish that has been oiled or sprayed with Pam.
4. Spread half of the batter on the bottom of the baking pan.
5. Spread the red adzuki beans (you can mix some batter into the beans if they are too thick to spread).
6. Spread the other half of the batter over the red adzuki beans.
7. Bake in oven at 350 degrees Fahrenheit for 40 to 50 minutes.
Title: Creme Anglaise
Ingredients:
- 1 milk
- 1 granulated sugar
- 1/4 vanilla
- 6
- 1
Instructions:
1. In saucepan, heat together cream, milk and half of the sugar over medium heat until steaming and bubbles form around edge.
2. Meanwhile, in bowl, whisk egg yolks with remaining sugar. Whisk in about half of the hot cream mixture in thin stream; stir back into pan. Cook over low heat, stirring constantly, until thick enough to coat back of spoon, about 5 minutes.
3. Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, at least 1 hour.
4. (Make ahead: Refrigerate for up to 3 days.).
5. Variations:
6. Eggnog Creme Anglaise: Omit vanilla. Stir 2 tbsp dark rum and 1/4 tsp grated nutmeg into finished sauce.
7. Orange Whisky Creme Anglaise: Omit vanilla. Add 1 tsp grated orange rind to cream mixture before heating. Stir 2 tbsp whisky or Cointreau into finished sauce.
8. Rum Spiked Creme Anglaise: Stir 2 tbsp to 1/4 cup rum into finished sauce.
Title: Muddy Road Brownies (Rocky Road Without the Walnuts)
Ingredients:
- 1/2 butter
- 3 sugar
- 1 vanilla extract
- 1 flour
- 2/3 baking soda
- 1/4 miniature marshmallow
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat and cool slightly.
3. To the saucepan of chocolate, add the sugar, eggs and vanilla.
4. In a small bowl, stir together the flour and baking soda. Add flour to the chocolate mixture. Stir until combined. Pour batter into a greased 9-inch x 9-inch baking dish and spread evenly.
5. Arrange Hershey Kisses evenly over the brownie batter. Then sprinkle evenly with mini marshmallows.
6. Bake at 350 F for 25-28 minutes.
7. Serve warm but not hot and enjoy!
Title: Rich White Frosting
Ingredients:
- 4 white chocolate
- 3/4 powdered sugar
- 1/4 salt
- 2 butter
- 1 vanilla
Instructions:
1. Melt chocolate.
2. blend in confectioners' sugar, salt and butter, 1 tablespoon at a time, beating thoroughly after each.
3. Stir in vanilla.
4. (For more, use 1 cup confectioners' sugar and 4 tablespoons hot water.).
Title: Redneck Strawberry Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 3 1/2 flour
- 1 sugar
- 4 butter
- 3/4 eggs
- 4 water
- 1/2 strawberry
- 1/3 cream cheese
- 1 butter
- 1 powdered sugar
- 1 1/2 Cool Whip
- 12 salt
- 1 vanilla
- 1 evaporated milk
- 0.5 coconut
- 1 1/2 strawberry
Instructions:
1. For cake:
2. Combine cake mix, Jell-O, flour, sugar in a bowl and mix with wire whisk.
3. Add softened butter and mix well.
4. Add eggs one at a time, beating after each addition.
5. Add the water & strawberries & mix well.
6. Divide the batter (will be thick) into 3 cake pans (greased & floured, not sprayed, mine stuck).
7. Bake at 350 for 25-35 min or till toothpick is clean & cake is pulling away from edges of pan.
8. Cool on wire racks in pans for 10 min then remove from pans and cool on racks completely.
9. For icing:
10. Combine the softened cream cheese & butter & beat till soft & pliable and no lumps.
11. Add 1 box of powdered sugar, salt & vanilla, 1/2 can milk & beat till mixed well.
12. Add 1/2 box powdered sugar.
13. Add cool whip & a few drops of red food coloring to make pink color & mix well.
14. Add 1 cup coconut.
15. Ice all three layers and top of cake.
16. Sprinkle coconut on top.
17. Place slices of strawberries on top of coconut.
Title: Cafe Con Leche Custard Cups
Ingredients:
- 1/3 all-purpose flour
- 1/8 salt
- 2 1/2 2% low-fat milk
- 1 instant coffee granules
- 2 pure vanilla extract
- 2
- 3/4
Instructions:
1. Combine flour and salt in a 2 quart heavy non-aluminum saucepan. Whisk in reduced-fat milk and next 3 ingredients, whisking until smooth.
2. Cook over medium heat, whisking constantly, 10-12 minutes or until thickened. Remove from heat. Stir in vanilla.
3. Fill a large bowl with ice; place pan in ice, and whisk custard occasionally until completely cooled (about 30 minutes).
4. Spoon 1/2 cup custard into each of 8 (5 oz.) cups or glasses. Top each with 1-2 tablespoons whipped topping, filling completely. Scrape top with a knife to level whipped topping. Garnish with shaved chocolate, chopped chocolate-covered expresso beans, or shortbread cookies.
5. To make ahead, pour cooled custard into a gallon-size zip lock bag, gently pressing out excess air. Seal bag and chill up to 24 hours. To serve, snip off a corner of bag and pipe into serving cups.
Title: New York Black and Whites
Ingredients:
- 3 flour
- 3/4 salt
- 1/4 baking soda
- 1 1/3 sugar
- 2/3 butter
- 1/2 shortening
- 2 eggs
- 2 1/2 vanilla extract
- 2 light corn syrup
- 3/4 sour cream
- 1/3 light corn syrup
- 1/4 powdered sugar
- 5 vanilla extract
- 3/4
- 2
Instructions:
1. Preheat the oven to 350, grease several baking sheets or coat with nonstick spray.
2. In a medium bowl, thouroughly stir together the flour, salt and baking soda, set aside.
3. In a large bowl, with an electric mixer on medium speed beat together the sugar, butter and shortening until well blended and fluffy, about 2 minutes.
4. Add the eggs, vanilla, corn syrup and lemon extract and beat until evenly incorporated.
5. Beat in half of the flour mixture until evenly incorporated.
6. On low speed, beat in the sour cream.
7. Beat or stir in the remaining flour mixture just until well blended and smooth.
8. Let dough stand to firm up for about 5 minutes.
9. Using a scant 1/4 c measure of dough, shape into balls with lightly breased hands.
10. Place on the baking sheets about 3-1/2 apart.
11. Using your hands, press and pat the balls into about 3-1/4" in diameter.
12. Bake the cookies, 1 sheet at a time on the middle rack 10-14 minutes unti lightly browned at the edges and the tops spring back when touched.
13. Transfer the sheet to a wire rack until the cookies firm up a bit, about 1-2 minutes.
14. Transfer the cookies to wire racks using a spatula, let stand until completely cooled.
15. For the Fondants---------.
16. In a medium heavy saucepan, bring 1/2 c water and the corn syrup just to a boil over medium high heat.
17. Remove from the heat and stir in the powdered sugar and anilla until completely smooth.
18. Place the chocolate into a small deep bowl.
19. Pour 2/3 c of the hot vanilla fondant over the chocolate.
20. Stir until the chocolate is partially melted.
21. Pour another 1/2 c of the vanilla fondant over the chocolate.
22. Stirring constantly, thin the chocolate fondant out by adding 3-4 Tbls of hot water a little at a time, should be fluid but not runny.
23. Stir until the chocolate melts completely and the water is incorporated.
24. To Ice---------.
25. Set the wire racks with the cookies over waxed paper to catch the drips.
26. Using a small, wide bladed spatula, spreader or table knife, immediately ice half of each cookie with the chocolate fondant.
27. If the fondant stiffenes as you are working, thin it by adding a few drops of hot water and stirring, if it cools completely, rewarm over low heat, stirring.
28. If necessary, adjust the consistency of the vanilla fondant by stirring in additional powdered sugar or hot water until fluid but not runny.
29. Ice the 2nd half of each cookie with the vanill fondant.
30. Let the cookies stand until the icing sets, 2-4 hours.
31. Store the cookies in a single layer or between wax paper in an airtight container for up to 1 week or in the freezer for 1 month.
32. Like they'll last that long!
Title: Rice Pudding
Ingredients:
- 3 1/2 rice
- 1/2 eggs
- 3 sugar
- 1/2 vanilla
- 2 salt
- 1 raisins
- 3
- 1/2
Instructions:
1. Bring milk and rice to a boil stirring constantly.
2. Turn down to a simmer, cover and cook for approx 45 minute Stirring occasionally until milk absorbed.
3. Remove from heat.
4. Beat eggs and mix in sugar, vanilla, salt and almond extract. Slowly add egg mixture into rice.
5. Add Raisins.
6. Cover and let cool.
7. Sprinkle with cinnamon and top with whipped cream.
Title: Priscilla's Pound Cake
Ingredients:
- 1 butter
- 1/2 sugar
- 3 eggs
- 5 baking powder
- 3 salt
- 1/2 milk
- 1/2 vanilla extract
- 1
Instructions:
1. Cream together butter, Crisco and sugar.
2. Add eggs individually.
3. Sift together flour, baking powder, and salt.
4. Add vanilla extract.
5. Pour into a greased and floured tube pan.
6. Bake at 325 degrees for 80 minutes or until it tests done.
Title: Tomato Soup Cake With Cream Cheese Fosting
Ingredients:
- 1 sugar
- 1/4 shortening
- 1 water
- 1/2 flour
- 2 baking powder
- 2 cinnamon
- 2 nutmeg
- 1 clove
- 1/2 salt
- 1/4 raisins
- 1 walnuts
- 1/2 water
- 3 cream cheese
- 3 margarine
- 2 vanilla
- 1 salt
- 1/2 powdered sugar
- 1
Instructions:
1. Tomato Soup Cake: Preheat oven to 350 degrees F. Grease 13x9 inch baking pan.
2. Sift flour and mix with sugar, baking powder, baking soda, cinnamon, nutmeg, salt and cloves in bowl. Add soup, shortening, and water. Beat until mixed well using mixer at low speed. Beat 3 1/2 minutes on high speed. Fold in chopped nuts and raisins then pour into pregreased pan.
3. Bake 35-40 minutes or until done. Cool in pan on wire rack. Frost with Cream Cheese Frosting.
4. Cream Cheese Frosting: While the cake is baking combine the cream cheese, milk, margarine and vanilla in a medium bowl. Using a mixer at medium speed, beat until creamy.
5. Sift powdered sugar and slowly add mixing until smooth. A little more milk can be added to make more easily spreadable.
Title: Barefoot Contessa's Plum Raspberry Crumble
Ingredients:
- 2 red plums
- 2/3 granulated sugar
- 1 1/4 all-purpose flour
- 2 fresh raspberry
- 1/2 light brown sugar
- 1/3 kosher salt
- 1/4 unsalted butter
- 8 quick-cooking oats
- 1/2
Instructions:
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well.
3. Add the raspberries and toss lightly.
4. Pour into a 9 by 12 by 2-inch baking dish.
5. For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine.
6. Add the butter and pulse until the butter is the size of peas.
7. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles.
8. Add 1/2 cup of the almonds and mix well.
9. Spread the topping evenly over the plums, making sure the fruit is covered.
10. Sprinkle with some extra almonds.
11. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown.
12. Serve warm or at room temperature.