lumicero/recipes-ing2inst huggingface dataset:
Title: Health Yogurt Origianle
Ingredients:
- 1 yogurt
- 1 vanilla beans
- artificial sweetener
Instructions:
1. In cup of ycgurt stir.
2. 1 tablespoon vanilla extract to taste or fine ground vanilla beans.
3. (sweetener)
4. This is wonderful flavor.It parallels softened VANILLA ICE CREAM. Even use a topping but first freeze 15 minutes if topping desired.
5. I just created this one month ago. I use it almost daily. Truly original. But no surprise as I am a devotee of Chef Louis P. DeGouy. THE GOLD COOKBOOK, friend of Waldorf's Oscar.
Title: Refrigerator Almond Cookies (Gift Mix in a Jar)
Ingredients:
- 2 flour
- 1 salt
- 2 baking powder
- 1 sugar
- 1/2 brown sugar
- 3/4 butter
- 1/4 egg
- 1 milk
- 2 vanilla extract
- 1 1/2
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, sugar, brown sugar and then almonds - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. REFRIGERATOR ALMOND COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1 cup mashed banana, 1/2 cup butter, softened, 2 eggs and 1/2 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. In a large bowl, blend the butter, egg, milk and vanilla extract.
9. Add the contents of the jar, and stir until well mixed.
10. Divide the dough in half, and shape each half into a 6inch by 1 1/2inch log.
11. Roll in waxed paper and chill overnight.
12. Preheat the oven to 425.
13. Cut each roll into 1/8 inch slices and place on a greased baking sheet, spacing the cookies about 2 inches apart.
14. Bake for 8-9 minutes, or until the edges are light brown in color.
15. Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely.
16. Serve immediately or store in an airtight container for up to 1 week.
Title: Easy Apple-Cranberry Dessert Squares
Ingredients:
- 2 1/2 Bisquick
- 1 1/2 quick-cooking oats
- 1 brown sugar
- 1 butter
- 1/2 margarine
- 8 pecans
- 1 apples
- 1/2 dried sweetened cranberries
- 1 granulated sugar
- 1 ground cinnamon
- 3 sour cream
- eggs
Instructions:
1. Heat oven to 375 and spray 15x10 pan with cooking spray.
2. In a large bowl, mix Bisquick, oats and brown sugar. Cut in butter until crumbly. Remove 1 1/2 cups mixture to a small bowl and stir in pecans. Set this aside for topping and press remaining mixture into pan.
3. In a large bowl, toss apples, cranberries, sugar and cinnamon. In a small bowl whisk together sour cream and eggs. Pour over apple mixture and toss to coat. Spoon fillng onot crust and sprinkle with reserved crumb/nut mixture.
4. Bake 45-55 minutes until topping is golden brown and apples are tender. Cool for at least 30 minutes. Serve warm with vanilla ice cream.
Title: Lemon Yogurt Mousse - Cooks Illustrated - Weight Watcher Friendl
Ingredients:
- 3/4 blueberries
- 2 sugar
- 2 water
- 1 salt
- 3 water
- 3/4 unflavored gelatin
- 1/2 heavy cream
- 1/4 lemon zest
- 1 1/2 fresh lemon juice
- 3 vanilla extract
- 1 salt
- 1/8 sugar
- 3 cream of tartar
- 6
- 1/4
Instructions:
1. Berry Sauce: Bring the blueberries, sugar, water and the salt to a simmer in a medium saucepan over medium heat, stirring occasionally. Cook until the sugar is dissolved and the fruit is heated through, 2 - 4 minutes.
2. Transfer the mixture to a blender and puree until smooth, about 20 seconds. Strain the puree through a fine mesh strainer, pressing on the solids to extract as much puree as possible (you should have about 1/2 cup). Spoon the sauce evenly into 6 - 4 ounce ramekins and refrigerate until chilled, about 20 minutes.
3. Mouse: Pour the water into a small bowl, sprinkle the gelatin evenly over the tops and set aside to let the gelatin hydrate for 10 minutes. In a separate bowl, whisk the yogurt, heavy cream, lemon zest, lemon juice, vanilla and salt together until smooth.
4. Whisk the egg whites, sugar and cream of tartar together in a large bowl (or the bowl of a stand mixer) Set the bowl over a large saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl. Heat the mixture, whisking constantly, until it has trippeled in size and registers about 160 degrees on an instant read thermometer, 5 - 10 minutes.
5. Protecting the hands, take the bowl off the heat, quickly whisk in the hydrated gelatin until melted. Whip the warm mixture with an electric mixer on medium high speed until it forms stiff, shiny peaks, 4 - 6 minutes. Add the yogurt mixture and continue to whip until just combined, 30 - 60 seconds.
6. Divide the mousse evenly amoung the chilled ramekins containing the blueberry sauce, cover tightly with plastic wrap and chill until set, 6 - 8 hours. Serve chilled.
Title: Pitter Patter Baby Shower Petit Fours
Ingredients:
- 1 water
- 1 1/4 Amaretto
- 1/3 powdered sugar
- 4 water
- 2 light corn syrup
- 3 butter
- 1/4 margarine
- 3 vanilla
- 2
- 1/2
- 1/4
Instructions:
1. Heat oven to 350°F; grease and flour 15x10x1-inch baking pan.
2. Prepare cake mix as directed by package, using water, oil, and eggs listed above.
3. Pour into greased and floured pan.
4. Bake at 350° F for 20 to 30 minutes or until toothpick inserted in center comes out clean; cool.
5. Brush top of cake with amaretto; to avoid cake crumbs, freeze cake 1 hour before cutting.
6. Cut cake into pieces using foot-shaped cookie cutter; return to freezer.
7. In small bowl, combine remaining icing ingredients.
8. Blend at low speed until powdered sugar is moistened.
9. Beat at high speed until smooth.
10. If necessary, add 2 to 3 teaspoons water until icing is of desired drizzling consistency.
11. Set cake pieces on wire rack over 15x10x1-inch baking pan or waxed paper.
12. Spoon icing evenly over top and sides of cake pieces (Icing which drips off can be reused).
13. Using pink and/or blue decorator icing, outline foot-shaped petits fours.
Title: Caramel Apple Cake
Ingredients:
- 2 all-purpose flour
- 1 3/4 brown sugar
- 2 cinnamon
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 3/4 butter
- 1 1/2 vanilla
- 3 eggs
- 2 apples
- 1 walnuts
- 1/2 pecans
- 1/4 raisins
- 1/4 butter
- 1 brown sugar
- 2 -4 vanilla
- 3 milk
- walnuts
- pecans
Instructions:
1. Preheat oven to 350°F Generously grease and flour a 12 cup Bundt pan.
2. In a large bowl, blend all cake ingredients except nuts and raisins; beat 2 minutes at high speed.
3. Stir in nuts and raisins and spoon into prepared pan.
4. Bake 45-55 minutes, until toothpick inserted in center comes out clean.
5. Cool upright in pan for 30 minutes; invert onto serving plate. Cool completely.
6. In small saucepan, melt butter. Stir in brown sugar; remove from heat.
7. Add powdered sugar, vanilla and milk; blend well.
8. Immediately spoon over cake and sprinkle with nuts.
Title: Apple Brown Betty
Ingredients:
- 4 apples
- 1 butter
- 3 margarine
- 1 oranges
- 1/2 lemon peel
- 1 1/2 sugar
- 3 cinnamon
Instructions:
1. Mix bread crumbs, butter, orange or lemon peel, sugar, and cinnamon.
2. Place half of the sliced apples in a buttered 9 x 13 x 2 inch baking dish.
3. Cover with half of the bread crumb mixture.
4. Add remaining apple slices and cover with remaining crumb mixture.
5. Moisten with apple juice.
6. Bake at 375° for 45 minutes.
7. Serve hot or cold with cream, whipped topping, or ice cream.
Title: Black Forest Trifle
Ingredients:
- 1 bing cherries
- 2 sugar
- 1 1/2 cornstarch
- 3 water
- 3 Chambord raspberry liquor
- 2 kirsch
- 4 1/4 milk
- 1 heavy whipping cream
- 3 vanilla extract
- 3/4
- 1
Instructions:
1. Bake cake according to package instructions. Cool. Cut 6 by 8 into 1½” squares.
2. Drain cherries and reserve juice. Add enough orange juice to cherry juice to equal 1 3/4 cups.
3. Heat juice and 1 cup of sugar to a light boil. Reserve remaining 1/2 cup of sugar for whipped cream.
4. Blend cornstarch with water. Add to boiling juice. Blend with a wire whip to thicken.
5. Add cherries and cook for 5 minutes. Cool to room temperature and add Chambord. Chill to 40°F or less.
6. Whip mousse mix with cold milk and refrigerate to thicken slightly. Mix well with wire whip.
7. Whip heavy cream on medium speed. Add remaining 1/2 cup of sugar and vanilla extract and whip until cream forms soft peaks.
8. Assemble in an 8” round, 5” deep glass trifle bowl.
9. Line the bottom of the bowl with 1 layer of chocolate cake cubes. Fit cake cubes tightly against sides of bowl. (This should take approximately half of the cake.)
10. Spread a layer of the cherries and sauce over the cake cubes, making sure they're visible against the side of the bowl. Then add a layer of mousse. Repeat the layers of cake, cherries, and mouse. Reserve 5 to 9 cherries for garnish.
11. Spread a layer of whipped cream over the top and garnish with the remaining cherries, along with chocolate shavings (if desired).
Title: Cherry Bakewell Cake
Ingredients:
- 7 butter
- 7 all-purpose flour
- 4 baking powder
- 4 eggs
- 2 confectioners' sugar
- 1/2 water
- 4 lemon juice
- 6
- 1
Instructions:
1. Heat oven to 350F and make sure there's a shelf ready in the middle. Butter and line the bases of two 8in round sandwich tins with baking paper.
2. Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops.
3. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
4. When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
5. When cool, put one sponge on a serving plate, then spread with preserves. Sandwich the second sponge on top. Sieve the confectioners sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.
Title: Cherry Brown Butter Bars
Ingredients:
- 7 unsalted butter
- 1/3 sugar
- 1/4 vanilla extract
- 1 flour
- 1 salt
- 1/2 sugar
- 2 eggs
- 1 salt
- 1/4 flour
- 1 vanilla extract
- 1/2 unsalted butter
- 1 sweet cherries
Instructions:
1. Make crust: Preheat over to 375°F Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet.
2. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl, or in the bottom of the small saucepan you used to melt the butter. Add flour and salt and stir until incorporated. Transfer dough to your prepared pan, and use your fingertips to press the dough evenly across the bottom of the pan. Bake the crust until golden, about 18 minutes (it will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
3. Make the filling: Cook butter in heavy small saucepan (a lighter-colored one will make it easier to see the color changing, which happens quickly) over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Immediately pour browned butter into glass measuring cup to cool slightly.
4. Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
5. Arrange pitted cherries, or the berries of your choice, in bottom of cooled crust. Carefully pour browned butter mixture evenly over the fruit. Bake bars until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes (though, of course, this took less time in my hyperactive oven so please watch your baking times carefully). Cool bars completely in pan on rack.
6. Use the parchment paper overhang to carefully remove cooled bars from pan and place them on a cutting board and cut them into squares with a very sharp knife. The cherries, if they fall over your slicing lines, will want to give you trouble but if you saw a sharp knife into them slowly before pressing down, they’ll cut neatly and with minimum carnage.
7. Do ahead: Can be made at least a day ahead, and stored at room temperature. Any longer, keep them cool in the fridge.
Title: Chocolate Chip Kiss Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1/3 light brown sugar
- 1/3 vanilla
- 1 flour
- 2 shortening
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 375 degrees Remove wrappers from Hershey kisses.
2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.
3. Add flour to butter mixture: blend until smooth.
4. Stir in Hershey's semi-sweet mini baking chips.
5. Mold scant tablespoons of dough around each hershey kiss covering it completely.
6. Shape into balls and place onto ungreased cookie sheets.
7. Bake 10-12 minutes or until set.
8. Cool slightly and then remove to wire rack.
9. Cool completely.
10. Prepare chocolate drizzle if desired and drizzle over each cookie.
11. Chocolate Drizzle: Place 1/4 cup Hershey's semi-sweet mini baking chips and 1 teaspoon shortening in a small microwave safe bowl.
12. Microwave at high for about 30 seconds and stir.
13. If necessary microwave an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.
Title: Chocolate Lace Sandwich Cookies
Ingredients:
- 1 sugar
- 1 salted butter
- 1/2 egg
- 1 vanilla
- 1 1/2 flour
- 2 salt
- 3
- 1/2
- 6
Instructions:
1. Preheat oven to 325 degrees with rack in middle of the oven.
2. In a medium bowl, mix oats, sugar and melted butter together with a wooden spoon. Stir in egg until well blended, then add vanilla and orange juice. Add flour and salt and stir to mix. Batter will be somewhat thick.
3. On a lined baking sheet, drop batter by half-teaspoonfuls at least 2 inches apart and up to 12 cookies per sheet pan. Bake until golden brown, 8-10 minutes. Keep an eye on these, they will go from golden brown to burnt very quickly.
4. Cool cookies on baking sheet just until they hold their shape, about 2 minutes. Dont let completely cool or they will be difficult to remove. With a thin spatula, transfer them to a cool rack and let cool completely.
5. Melt chocolate in a microwave safe bowl for 30 seconds at a time stirring until melted. Spread a thin layer of chocolate on a cookie and top with another cookie. Let chocolate harden about 2 hours before storing.
Title: Swedish Chocolate Cake
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 3 eggs
- 3 baking chocolate
- 2 cake flour
- 2 baking powder
- 1 salt
- 1/4 baking soda
- 1 heavy cream
- 2 vanilla extract
Instructions:
1. Preheat oven to 325F degrees.
2. Butter a bundt pan and sprinkle with about 2 tbsp.
3. dry breadcrumbs, until it is well-coated.
4. In a large bowl, mix the sugar and the shortening and cream well.
5. Blend in the eggs, one at a time, and beat well.
6. Stir in the melted chocolate.
7. Sift together the dry ingredients.
8. Combine the cream and vanilla extract, and then add to the chocolate mixture alternately with the dry ingredients, beginning and ending with the dry ingredients.
9. Pour the batter into the pan and bake for 50-60 minutes.
10. Cool the cake in the pan a few minutes before removing.
Title: Melon Crunch Parfait
Ingredients:
- 1 low-fat vanilla yogurt
- 1 brown sugar
- 1/2 honeydew
- 1 low-fat granola
- 4 strawberries
Instructions:
1. Combine yogurt and brown sugar.
2. Spoon half of the yogurt mixture evenly among 4 dessert glasses.
3. Repeat with half of the melon cubes and 1/2 granola.
4. Repeat layering, finishing with the granola. Garnish each with a strawberry.
Title: Light and Moist Fruitcake
Ingredients:
- 1 golden raisin
- 1 orange, zest of
- 1 dark rum
- 1 butter
- 1 margarine
- 8 sugar
- 1 1/2 salt
- 1/2 eggs
- 3 vanilla
- 2 self raising flour
- 4 baking powder
- 1 baking soda
- 1 sour cream
- 1
Instructions:
1. Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
2. Using an electric beater, cream together the butter and sugar.
3. Add the vanilla, eggs and sour cream and beat together.
4. In a separate bowl sift together the flour, salt, baking powder and baking soda.
5. Slowly add the flour mix into the butter mixture, stirring until incorporated.
6. Add the soaked fruit with its rum, and the coconut, Stir well.
7. Grease and line with greaseproof paper 2 large loaf pans.
8. Divide the cake mix between the 2 loaf pans.
9. Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
10. Cool and remove from pans.
Title: Grandma's Brown Sugar Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1 egg
- 2 flour
- 1 baking soda
- raw sugar
Instructions:
1. Preheat oven to 350^.
2. Cream butter and brown sugar.
3. Add egg, flour, and baking soda.
4. Shape into small balls and place on cookie sheet.
5. Using a small glass with a decorative bottom, dip bottom into a cup of water, then into raw cane sugar. Press down on cookie dough to flatten cookie.
6. Bake 10-12 minutes.
Title: Chocolate Peanut Butter Snowballs
Ingredients:
- 8 peanut butter
- 1/2 Cool Whip
- 2 icing sugar
- 1/4
Instructions:
1. Microwave chocolate in a large microwavable bowl on medium 2 minutes or until chocolate is almost melted, stirring after 1 minute Stir until chocolate is completely melted.
2. Stir in peanut butter until smooth. Cool to room temperature. Gently stir in the Cool Whip.
3. Chill for 1 hour.
4. Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1in balls.
5. Roll balls in icing sugar.
6. Keep stored in refrigerator.
7. *Variation: Prepare as directed, but roll in finely chopped pecans, coconut, grated chocolate, etc.
Title: Grandma's Kolachy
Ingredients:
- 4 flour
- 1 butter
- 1 cream cheese
- 2 sugar
- 4
Instructions:
1. Sift flour and sugar together.
2. Work in butter, cream cheese and egg yolks.
3. Knead well.
4. Chill for 6 hours at least.
5. Preheat oven to 350 degrees.
6. Roll until thin in flour and sugar combination.
7. Cut dough into 2 inch squares.
8. Fill with desired filling.
9. Fold two corners together.
10. Bake at 350 degrees for 15-20 minutes.
Title: Amaretto Chocolate Pudding
Ingredients:
- 1 chocolate pudding mix
- 2 milk
- 1 1/2 milk
- 2 amaretto liqueur
- 7
Instructions:
1. Pour dry pudding mix into medium sauce pan.
2. Add chopped chocolate and gradually add milk and amaretto.
3. Stir over medium heat until chocolate melts & pudding comes to a boil.
4. When thickened, divide into custard cups.
5. Refrigerate until cold.
Title: Hershey's Chocolate Raspberry Dessert
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1/2 butter
- 4 eggs
- 1/4 baking powder
- 1 1/2 powdered sugar
- 2 butter
- 1/2 butter
- 2
- 6
- 1
Instructions:
1. Heat oven to 350 degrees. Grease a 13x9x2-inch baking pan.
2. Combine flour, sugar, 1/2 cup butter, baking powder and eggs in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into prepared pan.
3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
4. Meanwhile, prepare the raspberry cream center: Combine powdered sugar, 1/2 cup butter and raspberry liqueur in a small bowl; beat until smooth. (A few drops of red food coloring can be added, if desired.).
5. Spread the raspberry cream onto the cooled cake. Cover and refrigerate several hours or until chilled.
6. For the chocolate glaze topping: Melt the butter and chocolate chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly. Pour glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving.
7. Be sure to cover and refrigerate leftovers.
Title: Reindeer Poop (Mint Chocolate Christmas Cookies)
Ingredients:
- 3/4 butter
- 1 egg
- 2 white sugar
- 3/4 salt
- 1/4 flour
- 1 butter
- 2 icing sugar
- 3 milk
- 3/4
- 2
- 1
Instructions:
1. Combine first 7 ingredients and mix well. Roll into small balls and place on an ungreased cookie sheet. Bake at 350 for 10-12 minutes.
2. Cream butter. Add remaining ingredients. Ice cooled cookies.
Title: Apple Granola Pizza With Vanilla Drizzle
Ingredients:
- 1 3/4 - 2 1/4 all-purpose flour
- 1 sugar
- 2 salt
- 3/4 water
- 2/3 butter
- 3 margarine
- 1 granola cereal
- 2/3 powdered sugar
- 1 vanilla extract
- 1/2 milk
- 1 -2
Instructions:
1. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and butter; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
2. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise yeast, let dough rest at this point for 10 minutes.) Pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet or roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
3. Spread apple pie filling over crust; top with granola cereal.
4. Bake in a preheated 450°F oven on lowest oven rack for 12 to 15 minutes, until crust is browned and granola topping is lightly browned. Remove from oven and cool 5 minutes. Combine Vanilla Drizzle ingredients in a small bowl. Drizzle over pizza.
Title: Cream Cheese Frosting Great for Piping
Ingredients:
- 6 cream cheese
- 4 1/2 butter
- 2 icing sugar
- 1 lemon rind
Instructions:
1. Beat cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy.
2. Gradually beat in sifted icing sugar and beat until smooth.
3. I would recommend serving this frosting with red velvet, banana, or carrot cupcakes.
Title: Homemade HoHo Sheet Cake
Ingredients:
- 2 flour
- 1 sugar
- 1 baking soda
- 1 salt
- 3 margarine
- 1/2 eggs
- 1/2 buttermilk
- 2 powdered sugar
- 1/2 salt
- 4 vanilla
- 1/4 milk
- 1 water
- 1/2 sugar
- 1 margarine
- 1 milk
- 1/2 vanilla
- 6
- 3/4
- 1
Instructions:
1. Cake:
2. Mix first 5 ingrediants, add remaining ingredients and beat well. Pour into greased Jelly Roll Pan (I usually just use a 9/13 glass cake pan). Bake at 350 deg for 15-20 minutes.
3. Filling:
4. Beat together 1 cup powdered sugar and all remaining ingredients for 5min. Add 1-3 cups more powdered sugar (a little at a time until you get the consistency you want) and beat well. Spread onto cooled cake layer. Put in freezer while you make the frosting.
5. Frosting:
6. Boil together sugar, margarine, and milk for 1 1/2 minutes. Remove from heat and add chocolate chips and vanilla. Beat until cooled and slightly thickened. Spread over filling layer and let stand until frosting cools and sets.
7. Best if kept chilled.
Title: Chef Andrew's Berry Cobbler
Ingredients:
- 1/2 flour
- 1/4 baking soda
- 1 salt
- 8 unsalted butter
- 1/2 sugar
- 1 vanilla extract
- 1/4 strawberry
- 3/4 blueberries
- 3/4 raspberries
- 3/4 blackberry
- 3/4 rhubarb
- 3/4 cornstarch
- 1 sugar
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 375.
2. Gently combine (so you don't smash the fruit) all fruit.
3. filling ingredients and set aside.
4. Combine baking soda, salt and flour.
5. Cream together.
6. butter and sugar until light and fluffy.
7. Beat in egg.
8. yolk and vanilla.
9. Add dry ingredients with a spatula.
10. Place fruit filling in an 8 inch non-metallic baking pan.
11. Evenly distribute tablespoon sized clumps of cobbler.
12. across the fruit.
13. Bake 40 minutes or until crisped and bubbling.
14. Let cool.
15. a bit but serve warm.
16. Great with ice cream.