lumicero/recipes-ing2inst huggingface dataset:
Title: Chase's Peanut Butter Pie
Ingredients:
- 9 graham cracker crust
- 1 creamy peanut butter
- 1 cream cheese
- 1 1/4 powdered sugar
- 8
Instructions:
1. Beat peanut butter and cream cheese until smooth. Add in powered sugar - beat until smooth. Ad in thawed whipped topping and yes - beat until smooth.
2. Pour into pie crust and spread evenly. Chill for at least an hour before cooking.
3. I used reduced fat cream cheese and whipped topping (not sure why at this point) and it still tasted great.
Title: Icelandic Snowflake Breads (Laufabraud)
Ingredients:
- 4 all-purpose flour
- 1 baking powder
- 1 sugar
- 1 butter
- 2 milk
- powdered sugar
Instructions:
1. In a bowl, combine flour, baking powder and sugar. Mix in the butter and hot milk until a stiff dough is formed.
2. Turn out onto a lightly oiled surface and knead until smooth and cooled.
3. Divide dough into four parts. Shape each into a ball. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.
4. Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
5. On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter. Place the rounds on the floured waxed paper. Chill 30 minutes.
6. In a skillet, heat 2 inches of fat to 375° to 400°F Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard.
7. Fold the dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough. (Remember the paper snowflakes we cut out as kids?).
8. Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling.
9. When cool, sprinkle with powdered sugar, if desired.
10. Store in an airtight container in a cool place or in the freezer until ready to serve.
Title: Top Rated Chocolate Crinkles
Ingredients:
- 1/2 shortening
- 2 flour
- 1 2/3 sugar
- 2 baking powder
- 2 vanilla
- 1/2 salt
- 2 eggs
- 1/3 milk
- 2 powdered sugar
- 1
Instructions:
1. Cream shortening, sugar, vanilla.
2. Beat in eggs, then chocolate.
3. In another bowl sift 2 cup flour, baking powder, salt:mix well.
4. Add this alternately with milk to shortening mixture, mixing well after each addition.
5. Chill for 2 hours.
6. Form into one-inch balls and roll in powdered sugar.
7. Place on greased cookie sheet 2-3 inches apart.
8. Bake at 350°F for approx 10 minutes for soft cookies, 13 for more firm/hard.
9. Cool slightly before removing from cookie sheet, then cool on wire racks.
Title: White Chocolate Orange Fruitcake
Ingredients:
- 4 Grand Marnier
- 1 butter
- 1/2 light brown sugar
- 1/2 eggs
- 4 vanilla extract
- 1 orange zest
- 1 ground cinnamon
- 1/2 imported white chocolate
- 8 flour
- 1 flour
- 2 pecans
- 1 1/2 heavy cream
- 1/3 imported white chocolate
- 6 Grand Marnier
- 2 pecans
Instructions:
1. Note: For dried fruits, use only nectarines, peaches, pears, apricots or apples; do not use figs, dates or raisins.
2. In a medium bowl, combine dried fruits and 2/3 cup Grand Marnier; let stand several hours or overnight.
3. Preheat oven to 325°F.
4. Line a 9-inch springform pan with a round of waxed paper cut to fit the bottom; butter bottom and sides of pan, dust with flour, then tap out excess flour; set aside.
5. To make batter, in a large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
6. Beat in eggs, one at a time, beating well after each addition.
7. Beat in vanilla, orange zest and cinnamon.
8. Add white chocolate and beat until mixture is light and fluffy, 3 to 4 minutes.
9. Add 1 cup flour and beat until well blended.
10. Add remaining 2 tablespoons flour and 1 1/2 cups chopped pecans to fruit mixture and toss to coat well.
11. Add to batter and mix thoroughly.
12. Turn batter into prepared pan and smooth top.
13. Set springform pan in a larger baking pan and add enough hot water to reach 1 inch up side of springform pan.
14. Bake 1 hour and 20 to 30 minutes, until a cake tester inserted in center of cake comes out clean; if top is browning too quickly, cover springform with foil the last 1/2 hour of baking.
15. Remove springform pan from water bath.
16. Sprinkle remaining 1/3 cup Grand Marnier over top of cake and let cool in pan.
17. When completely cool, run a sharp knife around edges of pan to loosen cake.
18. Remove springform side of pan.
19. Carefully remove cake from bottom of pan; peel off wax paper.
20. Wrap cake in plastic wrap, then wrap in foil.
21. Refrigerate at least 2 to 3 days or up to 2 weeks before serving.
22. For longer storage, freeze cake.
23. Do not frost at this time.
24. To make the white chocolate topping, in a 1 quart glass bowl, heat cream in a microwave oven on high 30-45 seconds, or until very hot.
25. Stir in white chocolate, mixing well.
26. Return to microwave and heat on medium for 30 to 60 seconds, or until chocolate is melted when stirred.
27. Stir in Grand Marnier.
28. Cover and refrigerate until glaze thickens to spreading consistency.
29. An hour before serving time, unwrap cake and frost evenly with White Chocolate Topping.
30. Garnish edge of top of cake with apricot halves.
31. Sprinkle additional chopped pecans over center of cake.
32. Return to refrigerator until serving time.
Title: Caramel Popcorn Balls
Ingredients:
- 10 butter
- 1/3 margarine
- 1/2 corn syrup
- 1 brown sugar
- 1 vanilla
Instructions:
1. Melt the butter in a large pot (like a dutch oven). Add brown sugar, corn syrup, and vanilla. Stir and bring to a boil.
2. Remove from heat. Add popcorn and mix inches
3. Put waxed paper on your countertop. Form popcorn into balls with buttered hands and lay on waxed paper to harden.
Title: Gluten and Dairy Free Basic Cake Mix
Ingredients:
- 1 sugar
- 1/2 egg
- 1 milk
- 1/2 vanilla
- 1/2
- 3
Instructions:
1. OPTIONAL EXTRAS
2. To make some of the many variations on this cake:.
3. lemon juice and 1 cup of dessicated coconut.
4. 1/2 cup sultanas or currants (or dairy free choc chips!).
5. cocoa to make the chocolate version.
6. sliced apple rings (arranged on the top of the cake batter before you cook it) and cinnamon sugar.
7. chopped dates with powdered ginger, nutmeg, and allspice.
8. DIRECTIONS.
9. No fancy directions here - just throw everything into a food processor and mix it all together!
10. If you are adding any of the optional ingredients, put them in last (especially if it's the dried fruit as you don't want to chop that all up into the mixture).
11. Put the mixture into an oiled and floured tin, or a muffin tray, and cook in a moderate oven (180C/360F) for around 15-30 minutes depending on your oven and whether you're doing it as a cake or muffins.
12. Carefully turn out on a rack to cool (or while it's hot, you can spread the top of the cake with dairy-free margarine and sprinkle with cinnamon sugar - mmmmmmm!).
13. You can ice/frost the cake as desired - if you can tolerate dairy, a lemon cream cheese icing made with big scoop of creamed cheese, lemon juice and icing sugar is lovely!).
14. 'SHELF-LIFE' / STORAGE.
15. Like many things made with gluten free flour, this cake is best eaten quickly which is one of the reason why I usually make muffins and put them in the freezer and just quickly heat in the microwave and serve as needed.
Title: Apple Nutmeg Crisp
Ingredients:
- 5 apples
- 5 1/2 butter
- 2/3 brown sugar
- 1/2 all-purpose flour
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 oats
Instructions:
1. Preheat oven to 375 degrees.
2. Evenly spread the apples in a 9 inch baking dish.
3. Combine remaining ingredients until crumbly.
4. Sprinkle the topping over the apples.
5. Bake at 375 degrees for 30-35 minutes.
Title: Guinness Stout Layer Cake
Ingredients:
- 1/3 dark brown sugar
- 1/3 vanilla
- 3 currants
- 1 buttermilk
- 2/3 sugar
- 1/3 all-purpose flour
- 2 all-purpose flour
- 2 butter
- 3/4 eggs
- 1 3/4 vanilla
- 2 baking soda
- 2 baking powder
- 2 salt
- 2/3 red currant jelly
- 4 walnuts
- 1 1/2
- 1/2
- 1/4
- 1/2
- 1
Instructions:
1. To prepare syrup, combine all ingredients in a small, heavy saucepan, whisking until smooth. Heat over medium heat, until sugar dissolves and syrup is smooth.
2. To prepare cake, pour stout over currants; cover and soak until plump.
3. Drain currants, reserving stout. Add stout to a small saucepan. Whisk in 1/3 cup cocoa and bring to a simmer. Remove from heat; add semisweet chocolate, stirring until chocolate melts. Cool slightly. Stir in buttermilk.
4. Preheat oven to 350°F
5. Combine 2 tablespoons cocoa, 2 tablespoons sugar and 2 tablespoons flour. Coat two 8- or 9-inch square or round cake pans with cooking spray; dust with cocoa mixture.
6. Beat butter with a mixer at medium speed until smooth. Gradually beat in 1/4 cups sugar until well blended. Beat in eggs one at a time. Beat in vanilla.
7. Combine 2 cups flour with baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with chocolate mixture, stirring until blended. (Batter may look curdled.) Stir in currants.
8. Divide batter between pans. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes; invert onto rack.
9. Poke tops of cake layers with a skewer or toothpick. Spoon Drizzling Syrup over tops. Place one layer on a platter. Spread warmed jelly over layer on the platter. Chill 30 minutes. Cover jelly with about a quarter of the Bittersweet Icing. Place second layer on top.
10. Ice top and sides of the cake with the remaining icing. Press nuts into sides of cake.
Title: The Disappearing Date
Ingredients:
- 1/2 salted butter
- 3/4 sugar
- 1 milk
- 1/4 salt
- 1 egg
- 1/2 vanilla extract
- 2 pitted dates
- 1 sweetened coconut
- 5
Instructions:
1. Chop dates.
2. In a medium sauce pan combine butter, sugar, milk, salt, and egg.
3. Cook on medium low stirring constantly for 10 minutes.
4. Remove from heat.
5. Add vanilla, dates and Rice Krispies; mix well.
6. Cool mixture until you can handle it without being burned.
7. Roll mixture into little balls then roll in coconut.
8. Note: Do not use store-bought chopped dates. You need to chop them yourself from whole pitted dates. To rush cooling, empty contents into a chilled bowl or put them in the freezer. Store these in the fridge or freezer.
Title: Caramel Cake With Caramel Cream Cheese Frosting
Ingredients:
- 3 1/2 cake flour
- 2 baking powder
- 1/4 salt
- 1 3/4 granulated sugar
- 1 3/4 light brown sugar
- 1 1/4 butter
- 6 eggs
- 1 vanilla extract
- 1 milk
- 1/2 evaporated milk
- 1/4 light brown sugar
- 10 butter
- 1/3 heavy whipping cream
- 8 cream cheese
- 1/2 vanilla extract
- 1 salt
- 1 3/4 powdered sugar
- 1/2 sugar
- 1/4 water
- 1/2 pecans
Instructions:
1. FOR THE CAKE:
2. Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.
3. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
4. Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
5. Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired.
6. Caramel Cream Cheese Frosting:
7. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
8. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
9. Pecan Praline (topping):
10. Combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. Stir in pecans; remove from heat. Rapidly spread mixture onto greased foil. Cool completely. Break into small pieces; store in an airtight container up to 1 week.
Title: Apple and Cinnamon Crunch Cake
Ingredients:
- 1 cooking apple
- 10 all-purpose flour
- 4 baking powder
- 2 ground cinnamon
- 5 light brown sugar
- 4 butter
- 2 eggs
- 3/4 milk
- 2 toasted hazelnuts
- 2 flour
- 2 brown sugar
- 1 ground cinnamon
- 1 butter
Instructions:
1. Preheat the oven to 375°F
2. Grease and line the base of a 8in loose-based cake tin.
3. Sift the flour, baking powder and cinnamon into a large bowl; stir in the sugar and apples.
4. Mix the butter, eggs and milk together and stir into the dry ingredients – stir until just mixed.
5. Pour into the prepared tin.
6. Place the remaining ingredients in a food processor and blend until crumbly.
7. Scatter over the top of the cake. Bake for 1hr – 1h 15mins or until risen and firm.
8. Cool in the tin.
9. Cut into wedges and serve.
Title: Brittany Butter Cookies
Ingredients:
- 6 sugar
- 1 1/4 unsalted butter
- 1 pure vanilla extract
- 1/2 all-purpose flour
- 4 salt
- 1/4 water
- 2
Instructions:
1. Stack two baking sheets together and line the top with parchment paper. You will need to repeat this for each batch.
2. In a mixer bowl, using a whisk attachment, whisk egg yolks and sugar until thick and pale, 1 to 2 minutes. Slowly blend in softened butter and vanilla.
3. Gradually add flour and salt, blending until dough is thick and stiff. If it is still quite soft add a bit more flour, a few tablespoons at a time. Knead dough gently and briefly on a lightly floured work surface. Then wrap dough well and refrigerate 45 minutes.
4. Preheat oven to 325°F
5. On a lightly floured surface, roll dough to 3/4 inch thickness. Cut into 3 inch round cookies and place on prepared baking sheet. With tines of a fork make a criss cross pattern on the dough.
6. For glaze, in a small bowl whisk egg yolks with water. Brush each cookie generously with egg wash mixture.
7. Bake until golden on top and browned around the edges, 50 to 55 minutes. Let cool completely on baking sheets.
Title: Whoopie Pies
Ingredients:
- 2/3 vegetable shortening
- 1 sugar
- 2 eggs
- 2 1/2 flour
- 1/2 baking soda
- 1 1/2 salt
- 1/2 cream of tartar
- 1/4 milk
- 1 vanilla
- 1 1/2 butter
- 1/4 vanilla
- 1 confectioners' sugar
- 3 salt
- 1/4 milk
- 4
Instructions:
1. Cream shortening and sugar.
2. Add eggs and beat well.
3. Sift together dry ingredients.
4. Combine milk and vanilla in measuring cup.
5. Add dry ingredients in alternation with milk mixture, mixing well after each addition Drop tablespoons of batter onto parchment paper on a cookie sheet.
6. Bake at 375 until puffed and firm to the touch, about 10-12 minutes.
7. Do not overbake.
8. Cream together butter, vanilla, salt, and confectioner's sugar for filling.
9. Add just enough milk to make a spreadable consistency.
10. Sandwich a generous amount of filling between two cake halves.
Title: Vermont Apple Crisp
Ingredients:
- 6 apples
- 1 maple syrup
- 1/2 flour
- 3/4 brown sugar
- 1/2 butter
- 1 margarine
Instructions:
1. Preheat the oven to 375 degrees.
2. Place apples in an 8x8 pan and toss with the maple syrup.
3. In a separate bowl, combine dry ingredients; cut in the butter until mix is crumbly. Sprinkle over the apples.
4. Bake 35 minutes or until top is golden brown.
5. Cool slightly and serve with a quality vanilla or cinnamon ice cream.
Title: Peanut-Topped Devil's Food
Ingredients:
- 1 butter
- 4 margarine
- 1/4 peanut butter
- 2/3 brown sugar
- 1 salted peanuts
Instructions:
1. Prepare cake mix (according to directions) and bake in greased and floured 13x9x2-inch baking dish.
2. Cream together butter/margarine, peanut butter and brown sugar. Stir in nuts. Spread mixture over warm cake. Broil 5-6 inches form top burner for 5 minutes or till frosting is bubbly. Serve warm.
Title: Easy Vegan Chocolate Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/2 salt
- 1/4 baking soda
- 1 vinegar
- 1 vanilla
- 1 cold water
- 1/3
- 1
Instructions:
1. Mix or sift all dry ingredients together well.
2. Make three wells in dry ingredients.
3. Pour oil into one well, vinegar into another, and vanilla into the last hole.
4. Pour the water over the whole thing.
5. Mix with a wooden spoon till blended.
6. Pour into greased and floured 8x8 baking dish (double recipe for 9x13).
7. Bake at 350F for approximately 30 minutes, until toothpick comes out clean.
Title: Caramel Apple Pudding
Ingredients:
- 1 flour
- 2/3 sugar
- 1 1/2 baking powder
- 1/2 cinnamon
- 1/4 salt
- 1 ground cloves
- 1/2 milk
- 4 -5 apples
- 1/2 pecans
- 3/4 brown sugar
- 1/4 butter
- 3/4 water
Instructions:
1. In a mixing bowl combine the flour, sugar, baking powder, cinnamon, salt and cloves.
2. Beat in milk until smooth.
3. Stir in the apples and pecans.
4. Spoon into an ungreased 2 qt baking dish.
5. In another bowl, combine brown sugar, butter and water.
6. Pour over batter and bake at 375 for 45-50 minutes.
7. Serve warm with ice cream.
Title: Cranberry Walnut Oatmeal Cookies
Ingredients:
- 3/4 sugar
- 3/4 brown sugar
- 3/4 eggs
- 2 vanilla extract
- 2 baking soda
- 1 ground cinnamon
- 1 salt
- 1 old fashioned oats
- 1/4 dried cranberries
- 2 3/4 walnuts
- 1
Instructions:
1. HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
2. BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
3. BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.
Title: Rum Raisin Rice Pudding
Ingredients:
- 1/4 light raisins
- 1/2 dark raisin
- 4 dark rum
- 3/4 basmati rice
- 1/2 kosher salt
- 5 half-and-half
- 1 extra-large egg
- 1/2 sugar
- 1 1/2 pure vanilla extract
Instructions:
1. In a small bowl, combine the raisins and rum; set aside.
2. Combine the rice and salt with 1-1/2 cups water in a medium heavy-bottomed stainless steel saucepan.
3. Bring it to a boil, stir once, and simmer, covered on the lowest heat for 8-0 minutes, until most of the water is absorbed.(If your stove is very hot, pull the pan halfway off the burner).
4. Stir in 4 cups of half-and-half and sugar and bring to a boil.
5. Simmer uncovered for 25 minutes, until the rice is very soft.
6. Stir often, particularly toward the end.
7. Slowly stir in the beaten egg and continue to cook for 1 minute.
8. Off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaining rum; stir well.
9. Top with almonds, if desired.
10. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
11. Serve warm or chilled.
Title: Light Fruitcake
Ingredients:
- 2 flour
- 1/2 salt
- 1 sugar
- 1 orange
- 1/2 pecan halves
- 2 seedless raisin
- 1 baking powder
- 1 butter
- 1 eggs
- 1 lemons
- 2/3
- 3
- 2
Instructions:
1. Sift flour with baking powder and salt.
2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add grated orange and lemon rinds.
3. Add sifted flour mixture alternately with fruit juice. Mix well.
4. Stir in pecans and fruits.
5. Pack into a greased and wax paper lined 9 x 13-inch loaf pan. Bake in preheated oven at 250 degrees for 3 hours or until cake tests done. Cool on rack. Remove from pan.
6. Wrap cooled cake in foil to keep moist.
Title: White Icing
Ingredients:
- 1 shortening
- 1 vanilla extract
- 4 icing sugar
- water
Instructions:
1. Beat shortening until soft.
2. Beat in flavouring, and a few teaspoons water.
3. Slowly add in icing sugar.
4. Add more water, depending on desired consistency. Colour however you like!
5. Icing can be stored either in the refrigerator for a few weeks, or in the freezer for quite a few months! Enjoy!
Title: Easy Lemon Sponge Cake
Ingredients:
- 175 butter
- 175 sugar
- 3 eggs
- 175 self-raising flour
- 3 lemon juice
- 1 lemon, rind of
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Beat in eggs.
3. Sift over the flour, add lemon juice and rind.
4. Fold together to form smooth batter.
5. Spoon into the dish and level the top.
6. Bake for 30 minutes.
7. Top may look wet but the cake should test cooked.
Title: Fluffy Banana and Pineapple Mousse
Ingredients:
- 2 bananas
- 1 cottage cheese
- 1 pineapple chunks in juice
- 1 gelatin powder
- 2
Instructions:
1. Tie a double band of waxed paper around a 2 1/2 cup souffle dish, to come 2 inches above the rim.
2. Peel and chop one of the bananas and place it in a blender or food processor with the cottage cheese. Process until smooth.
3. Drain the pineapple, reserve the juice, and set aside a few pieces for garnish. Add the rest to the mixture in the blender and process for a few seconds, until finely chopped.
4. Dissolve the gelatin in 1/4 cup of the reserved pineapple juice. Stir the gelatin quickly into the fruit mixture.
5. Whisk the egg whites until they hold soft peaks and fold them into the mixture. Turn the mousse mixture into the prepared dish, smooth the surface and chill until set.
6. When the mousse is set, carefully remove the paper collar and decorate with the reseved banana and pineapple.
Title: Country Apple/Cherry-Walnut Crisp
Ingredients:
- 1 white sugar
- 1/4 salt
- 1 flour
- 2 orange zest
- 2 ground cinnamon
- 1 ground nutmeg
- 1/2 green apples
- 3 dark brown sugar
- 1/4 granola cereal
- 1 1/2 walnuts
- 3/4 butter
- 2 1/2 vanilla ice cream
- ground cinnamon
Instructions:
1. Preheat oven to 375 degrees F.
2. Drain the canned cherries, reserve 1/2 cup juice.
3. Add the cherries and juice to a large mixing bowl; sprinkle with the white sugar and salt. Toss to coat and let stand for 10 minutes.
4. Meanwhile, in a small mixing bowl combine together the flour, orange zest, cinnamon, and nutmeg; add to cherries and toss to mix.
5. Combine the apples and brown sugar with the cherries; toss well.
6. In a small mixing bowl combine together the granola, toasted walnuts, and butter; set aside.
7. Pour the fruit filling into a 2-quart square baking dish (ungreased); sprinkle the granola mixture over the filling.
8. Bake for 30 minutes, or until the apples are tender.
9. Cook's Tip: Cover with foil the last 5 - 10 minutes to prevent over-browning.
10. Serve warm and if desired top with whipped cream or ice cream, and sprinkle with additonal cinnamon.
Title: Yummy Snowflakes
Ingredients:
- 6 flour tortillas
- 6 butter
- powdered sugar
Instructions:
1. just like paper snowflakes, fold up and cut out shapes from it.
2. open them up and you will have a beautiful snowflake.
3. fry.
4. dust with powdered sugar.