lumicero/recipes-ing2inst huggingface dataset:
Title: Rhubarb Dump Cake
Ingredients:
- 4 -5 rhubarb
- 3/4 sugar
- 1 raspberry gelatin powder
- 1 strawberry gelatin
- 1/2 butter
- 1 water
- vanilla ice cream
Instructions:
1. Preheat oven to 350 degrees.
2. Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.
3. Sprinkle sugar over the rhubarb.
4. Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.
5. Next, sprinkle the cake mix over the gelatin.
6. Melt butter; pour over the cake mix.
7. Pour the 1 cup of water over cake mix.
8. Bake for 45 minutes.
9. Cool completely; then chill in refrigerator.
10. When ready to serve, invert onto plate.
11. Top with either vanilla ice cream or Cool Whip.
12. Serves 12 to 16.
13. Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.
14. This cake was baked in a gas oven.
15. If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.
16. Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.
Title: Chocolate Ganache Truffle Cake
Ingredients:
- 1/2 unsalted butter
- 6 instant espresso powder
- 1 all-purpose flour
- 1 1/4 sugar
- 3/4 baking soda
- 1/2 salt
- 1/4 eggs
- 2 milk
- 3/4 vanilla extract
- 1 light corn syrup
- 1/3 vanilla extract
- 1
- 1 1/4
- 1/2
Instructions:
1. Preheat oven to 350°; spray a 9-inch round metal cake pan with nonstick baking spray with flour.
2. In a medium microwave-safe bowl, combine chocolate chips, butter, and espresso powder.
3. Microwave on HIGH for 1 minute.
4. Whisk until chocolate melts and mixture is smooth.
5. If chocolate chips are not melted, microwave in 10-second increments, stirring in between, just until melted; let cool for 5 minutes.
6. Add flour, sugar, baking soda, salt, eggs, milk, and vanilla to chocolate mixture.
7. Using an electric mixer on med-low speed, beat for 1 minute or until blended.
8. Scrape sides and bottom of bowl with a spatula.
9. Beat for 30 seconds, until just blended.
10. Spread batter evenly in prepared pan.
11. Bake for 24-30 minutes or until a pick comes out with a few moist crumbs attached.
12. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
13. Glaze-in a medium microwave-safe bowl, combine cream, corn syrup and chocolate chips.
14. Microwave on Medium (50%) power for 1 minute; stir.
15. Microwave for 15-30 seconds or until chocolate chips are melted.
16. Add vanilla and whisk until smooth.
17. Let cool 10 minutes, until slightly thickened.
18. Spread glaze over top of cooled cake.
Title: Banana, Pineapple and Coconut Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 cinnamon
- 1/4 butter
- 3 eggs
- 1 sugar
- 2 bananas
- 1 coconut milk
- 1/2 crushed pineapple
Instructions:
1. Preheat oven to 350°F Grease and flour fluted or tube pan.
2. Cream butter and sugar. Add eggs, flour, baking powder, baking soda, coconut milk and cinnamon .
3. Stir in pineapple and bananas and mix well with a wooden spoon. Pour into prepared pan.
4. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
5. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Drizzle condensed milk and serve.
Title: S'mores Pizza
Ingredients:
- 2 flour
- 1/2 cornmeal
- 1/4 mini marshmallows
- 3 dark chocolate
- 2 graham cracker
- 1 unsalted butter
- 1/4 chili powder
- 3 cayenne pepper
- 1/2 salt
- 1/4
Instructions:
1. Preheat oven or grill to 400 degrees Fahrenheit.
2. Form pizza dough into 2, 12" – 14" rounds, ¼ inch thick. Bake in oven on pizza stone for 6-8 minutes or until just beginning to brown.
3. While pizza crust is cooking, toast slivered in a sauté pan over medium high heat.
4. Remove and in same pan, melt butter.
5. When butter is melted, add in graham cracker crumbs, chili powder, cayenne and salt. Cook for 2-3 minutes.
6. Remove from heat and set aside.
7. Remove dough from oven and top with half of the marshmallows.
8. Randomly place chocolate over marshmallows and return to the oven for 3-5 minutes or until marshmallows are puffed and lightly browned.
9. Remove from oven and sprinkle with the graham cracker mixture and top with the toasted slivered almonds.
10. Let rest 3-4 minutes, slice and serve.
Title: Nelson Cookie Bake Rolled Cookie Glaze Icing
Ingredients:
- 9 powdered sugar
- 4 1/2 water
- 16
- 1 -2
Instructions:
1. Combine powdered sugar, Just Whites dried egg whites with water and beat until it is a smooth. (Note: water can be adjusted to obtain desired consistency for dipping cookies in Glaze.).
2. Separate Glaze into two bowls and add paste food coloring:
3. Tint Red for Christmas stocking cookie shapes.
4. Tint Green for Christmas tree cookie shapes.
5. Dip each cookie in glaze and let dry thoroughly prior to storing.
Title: Lemon Curd & Yogurt Fool
Ingredients:
- 10 raspberries
- 1 confectioners' sugar
- 7
- 1
Instructions:
1. Put the lemon curd and yogurt into a bowl.
2. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
3. Mix raspberries and confectioners sugar together and gently crush, then spoon with their juices over the chilled mix and serve.
Title: Baileys Chocolate Mousse
Ingredients:
- 4 eggs
- 1/3 sugar
- 1 1/2 Baileys Irish Cream
- 1/4 bittersweet chocolate
- 12
Instructions:
1. Whisk the eggs and sugar together in a metal bowl (I use my kitchen-aid bowl). And set it over a pan of simmering water.
2. Whisk the mixture until it reaches a temperature of 160 degrees (use an instant read or candy thermometer), it should take approximately 5 minutes. Whisk the entire time, being careful not to have scrambled eggs.
3. Remove bowl from the pan of simmering water and place on your mixer and beat with the whisk attachment at medium – high speed until it is cool to your touch(on the outside of the bowl) and very thick. This should take approximately 10 minutes.
4. While beating the egg and sugar mixture, melt your chocolate and cool to lukewarm.
5. In a separate bowl, combine the whipping cream and Baileys together and beat until stiff peaks form.
6. Pour the melted chocolate over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream mixture. I will add a small amount of the cream mixture and blend it in (this will lighten up the mixture a bit) and then fold in the remaining until only streaks of white remain.
7. Place in a bowl, cover with saran wrap and chill till set, overnight.
8. Once set, it can be spread over a cake layer to be used as filling. Make sure you pipe a dam of your buttercream around the outer edges of the layers to prevent the mousse from being pushed out.
9. This is also excellent served as just a mousse dessert.
Title: Devonshire Splits
Ingredients:
- 600 strong white flour
- 50 butter
- 7 salt
- 1 sugar
- 2 milk
- 400
Instructions:
1. Put flour and butter in processor and process until it resembles breadcrumbs. stir in yeast, salt and sugar, then add the lukewarm milk.
2. Mix on medium until it comes together then put on a floured work surface and knead for 10 minutes.
3. Place in an oiled bowl and let rise for about an hour or until doubled in size.
4. Knead for a few more seconds to punch out air then cut the dough into 12 pieces.
5. Roll each piece into a ball and place on a greased baking sheet. ( I used two baking sheets).
6. Cover the trays loosely with a clean dish cloth and let them rise ( about 50 minutes) until double in size. In the meantime heat the oven to 220 degrees Celsius.
7. Bake for 15-20 minutes intil pale golden brown. The splits should feel soft and sound hollow when tapped on the bottom.
8. Cool on wire rack. hen cold, split at an angle. spread with jam and clotted cream. Dust with icing sugar.
Title: Thin, Crisp Almond Cookies
Ingredients:
- 1/2 unsalted butter
- 1 1/3 turbinado sugar
- 1/2 ground cinnamon
- 1/3 water
- 2 1/3 flour
- 1/4 baking soda
- 1
Instructions:
1. Cover a baking sheet with plastic wrap (or line a 6"x9" glass baking dish with plastic wrap).
2. In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
3. Most of the sugar will 'not' be disolved.
4. Remove the pan from the heat.
5. Stir in the flour, baking soda and almonds. Mix well.
6. Cool 5 minutes.
7. On the sheet covered with plastic wrap, shape the dough into a 5"x8" rectangle that is 1" high, rounding out the edges and corners slightly - OR - press the dough into a 6"x9" dish.
8. Cover with more plastic wrap and chill at least 4 hours or overnight.
9. Set the oven at 325°.
10. Line two baking sheets with parchment paper.
11. Lift the block of dough from the baking sheet (or dish).
12. Set it on a cutting board, discarding the plastic wrap.
13. Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
14. Space the cookies on a bakiing sheet about 1/2" apart.
15. Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
16. With a wide spatula, turn the cookies over and bake 8 minutes more.
17. Leave the cookies on the sheet to cool for 5 minutes.
18. Transfer to a wire rack to cool completely.
19. Store in an airtight container.
Title: Butterscotch Swirl Cake
Ingredients:
- 1 butter
- 2 sugar
- 6 eggs
- 3 vanilla extract
- 1 baking soda
- 1 baking powder
- 1 sour cream
- 1 instant butterscotch pudding mix
- 1 butter
- 3/4 brown sugar
- 1/4 milk
- 1/4 confectioners' sugar
- 2 vanilla extract
- 1 pecans
- 1
- 1/4
Instructions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, baking soda, baking powder; add to creamed mixture alternately with sour cream, beating well after each addition.
2. Transfer 2 cups of batter to another large mixing bowl; beat in the pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10 inches fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.
3. Bake at 350 for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. For glaze, in a small saucepan, combine the butter, brown sugar and milk. Bring to a boil. Remove from the heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.
Title: Ghoulish Grape Hands
Ingredients:
- 4 unflavored gelatin
- 28
Instructions:
1. Directions: Rinse insides of 3 clear plastic disposable gloves and set aside.
2. Heat 3 cups Nestle grape Juicy Juice to boiling; remove from heat. Pour remaining 1 cup juice into large bowl; sprinkle gelatin over the juice and let stand for 1 minute. Slowly pour hot Nestle Juicy Juice into bowl and stir until gelatin is dissolved.
3. Spray inside og glove with nonstick cooking spray. Carefully pour enough juice mixture into glove to just fill; secure end with rubber band or twist tie. Place on tray. Repeat with remaining gloves and Juicy Juice mixture.
4. Refrigerate for 4 hours or until firm. Remove rubber band or twist tie. Using scissors, cut through glove all the way to the end of each finger; turn over hand and peel off glove.
5. Variation: Try substituting Nestle Tropical Juicy Juice Harvest Surprise 100% Fruit & Veggie Juice or any flavor Nestle Juicy Juice All Natural 100% Juice.
Title: Mocha Pudding
Ingredients:
- 1 3/4 milk
- 1/2 brown sugar
- 1 cornstarch
- 1 instant coffee granules
- 1/4 salt
- 1/4 half-and-half
- 2 butter
- 1 Kahlua
- 1
- 2
Instructions:
1. Bring milk to a boil on medium.
2. Combine sugar, cornstarch, coffee and salt in a large bowl.
3. Combine half and half and egg yolks and stir into sugar mixture whisking constantly then into the milk and simmer 1 minute or until thick, whisking constatnly.
4. Remove from heat and stir in butter and Kahlua.
5. Pour into a bowl in a larger ice filled bowl for 15 minutes until cool, stirring occasionally.
6. Cover the surface with plastic wrap and chill.
7. Serve with dark chocolate shavings on top.
Title: Hot and Spicy Gingersnaps
Ingredients:
- 2 1/2 flour
- 1 1/2 baking soda
- 1 ginger
- 3/4 cinnamon
- 1/2 ground cloves
- 1/2 salt
- 1/2 cayenne pepper
- 1/2 unsalted butter
- 1 light brown sugar
- 1/2 sugar
- 1/3 molasses
- 1/4 sugar
- 4
Instructions:
1. Preheat oven to 350.
2. Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
3. Beat the butter in a mixing bowl until fluffy.
4. Add brown sugar and 1/2 cup sugar and blend.
5. Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
6. Add the flour mixture 1/3 at a time and combine well after each addition.
7. Spread 4 tablespoons of sugar on a small plate. Shape the dough into 3/4 inch balls and roll in the sugar until lightly coated. Arrange the balls 1 inch apart on a cookie sheet lined with parchment paper. Bake for 8-10 minutes or until nicely browned. Cool on the cookie sheet for two minutes before removing to a wire rack to cool completely.
8. *A helpful hint from the JL -- use pretty crystal glasses, dampened with water to press into the dough for pretty, decorative designs on your cookies.
Title: Panna Cotta With Strawberries and Chocolate - Orange Sauce
Ingredients:
- 1 strawberry
- 1 brown sugar
- 1/4 milk
- 1 unflavored gelatin
- 1 vanilla
- 1 sugar
- 1/3 ricotta cheese
- 1/2 milk
- 1/2
- 1
Instructions:
1. Into a small bowl haul and half or slice strawberries.
2. Add brown sugar and coat strawberries, set aside.
3. Pour warm milk into a small dish and sprinkle with gelitin, set aside.
4. In a sauce pan over medium heat bring cream, vanilla,and sugar to a boil, stirring constantly.
5. Let boil about 2 minutes.
6. Remove from heat add the gelitin mixture stir until desolved.
7. In a small bowl add 1/2 cream to richotta and blend until smooth and creamy.
8. Beat the cheese mixture into the hot cream mixture, until well blended.
9. Pour into small greased ramikins or jelly molds.
10. Put into refrigerator for at least 4 hrs to set.
11. Draw the edge of a knife arount the inside of the ramikin to loosen or put in a hot water bath for 20 seconds then turn out onto a serving dish.
12. In the microwave melt chocolate and milk, add liquior and stir to blend well.
13. Pour over panna cotta.
14. Top with strawberries.
Title: Super Easy Peach Cobbler
Ingredients:
- 2 butter
- 1
Instructions:
1. In a 13x9 pan dump drained peaches.
2. Sprinkle entire cake mix evenly over peaches.
3. Melt both sticks of butter and drizzle it over cake mix.
4. Place in 400°F oven covered for 30 minutes. Uncover and bake for an additional 30 minutes.
5. Remove from oven; let cool as long as you can stand. Serve w/ vanilla ice cream or not.
Title: Brown Sugar 'n Nice Cookies
Ingredients:
- 1/3 margarine
- 1/3 butter
- 1/3 granulated sugar
- 3/4 brown sugar
- 1/2 baking powder
- 1/2 ground cinnamon
- 1/4 ground ginger
- 1 ground nutmeg
- 1 egg
- 1 1/4 vanilla extract
- 1/3 all-purpose flour
- 1 whole wheat flour
- 1/8 granulated sugar
- ground cinnamon
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl beat margarine (or butter) with an electric mixer on medium to high speed for 30 seconds.
3. Add the 1/3 cup granulated sugar, brown sugar, baking powder, 1/2 teaspoon cinnamon, ginger and nutmeg. Beat until combined. Beat in egg and vanilla.
4. Beat in as much of the all purpose flour and whole wheat flour as you can. Using a wooden spoon, stir in any remaining flour.
5. In a small bowl, combine the 1 tablespoon granulated sugar and the 1/8 teaspoon cinnamon. Shape dough into 1 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten each ball with the tines of a fork in a crisscross pattern. Sprinkle cookies with the sugar cinnamon mixture. Bake for 7-9 minutes or until cookies are firm.
6. Cool on a wire rack.
Title: Strawberry Peach Crumble
Ingredients:
- 10 nectarines
- 7 strawberries
- 1 raspberries
- 3 1/2 sugar
- 2 flour
- 2 sugar
- 1 butter
- oats
Instructions:
1. Crumble:
2. Preheat the oven to 350°F (180°C, Gas 4.).
3. You’ll need a deep dish pie plate or six large ramekins. Butter lightly.
4. Place the stoned peach eighths and the quartered strawberries into the pie dish or the ramekins, whichever you’re using, add the sugar and gently mix together.
5. Place the flour and the sugar in a bowl. Rub in the cubes of butter, but not completely — the mixture should still be nice and coarse. Scatter the crumble topping over the fruit and refrigerate the prepared crumble until you need to cook it.
6. Bake 30-40 minutes until peaches are tender , 15-20 for ramekins.
Title: Creamy Crunchy Peach Dessert
Ingredients:
- 4 low fat cottage cheese
- 1/2 granola cereal
Instructions:
1. Set out two small bowls or other serving dishes.
2. Place two peach halves in each dish.
3. Top with cottage cheese and sprinkle with granola, and serve immediately!
Title: Spritz Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 3 salt
- 1/4 baking powder
- 1/4 flour
- 1
- 2 1/2
Instructions:
1. Mix well--the butter and sugar.
2. Add the egg yolk, mixing well.
3. Add the rest of the ingredients; mix well.
4. Pack into a cold cookie press.
5. Press them onto a cold cookie sheet.
6. Add any colored sugar at this time.
7. Bake at 400 degrees for 10-12 minute.
Title: Little Texas' Big Time Dessert
Ingredients:
- 1 crushed pineapple
- 1 brown sugar
- 1 butter
- 1
- 2
Instructions:
1. Layer the ingredients in order listed one time.
2. Bake at 350 for 30 minutes.
Title: Peanut Butter Sundae Sauce
Ingredients:
- 1 sweetened condensed milk
- 1/3 peanut butter
- 1/3 peanuts
- 1 vanilla extract
- 1/2 ground cinnamon
Instructions:
1. Combine sweetened condensed milk and peanut butter in a heavy saucepan. Cook over low heat, stirring often, until thickened.
2. Remove from heat. Stir in vanilla and optional peanuts and cinnamon (if using).
3. Refrigerate leftovers.
4. May be used as a dip for sliced apples, too.
Title: Angel Food Cake With Strawberry Glaze - D
Ingredients:
- 1/2 cornstarch
- 1 frozen whole strawberries
- 2 sugar
- 1/4 orange marmalade
- 1 non-dairy whipped topping
- 1
Instructions:
1. Stir orange juice into cornstarch in medium saucepan.
2. Add strawberries, sugar and marmalade.
3. Bring to a boil, stirring occasionally.
4. Reduce heat to low; cook 2 minutes, stirring, or until sauce thickens.
5. Cool or chill.
6. Cut cake into 12 slices.
7. To serve, spoon sauce over each slice.
8. Garnish with whipped topping, if desired.
Title: Pecan Tartlets #2
Ingredients:
- 1/2 butter
- 1 margarine
- 1 cream cheese
- 1 flour
- 3/4 egg
- 1 light brown sugar
- 1 butter
- 1 salt
- 1 vanilla
- pecans
Instructions:
1. Have all ingredients at room temperature.
2. Mix dough ingredients.
3. Put in fridge for 1/2 hour.
4. Divide dough into 24 balls, putting each into ungreased miniature cupcake pans.
5. With finger press each ball and shape it to the pan to make room for filling.
6. In mixer, combine all filling ingredients.
7. Put filling in pastry lined muffin cups.
8. Bake 15 to 17 minutes at 350ºF.
9. Then reduce to 250ºF and bake for 10 minutes longer.
10. Cool slightly - remove from pans.
11. *May be frozen for two weeks prior to serving.
Title: Cinnamon Apples
Ingredients:
- 8 -10 apples
- 1/2 brown sugar
- 1/2 sugar
- 1/4 butter
- 1/2 honey
- 1 vanilla extract
- cinnamon
Instructions:
1. Arrange apple slices in a 1-1/2 to 2-quart casserole dish; set aside.
2. Heat sugars, butter and honey in a heavy saucepan until sugars dissolve; stir until bubbly.
3. Remove from heat; stir in vanilla and set aside.
4. Sprinkle apples with cinnamon; pour sugar mixture on top and stir gently until evenly coated.
5. Cover with aluminum foil; bake at 400 degrees for 30 minutes or until apples are tender.
6. Makes 8 servings.
Title: Peanut Butter Chewies
Ingredients:
- 1 sugar
- 1 1/2 peanut butter
- 1 corn syrup
- 7
Instructions:
1. In a large pot melt sugar, corn syrup, and peanut butter together over low heat, stirring frequently and being careful not to scorch. Do not boil.
2. Once melted, remove from heat and gently stir in corn flakes.
3. Spoon 1/4 cup sized portions onto wax paper with a spoon. You can also butter your hands and shape into balls.
Title: Decadent Chocolate Brownies
Ingredients:
- 2 eggs
- 1/2 salted butter
- 3/4 white sugar
- 1 vanilla
- 1/4 baking powder
- 1/3 cocoa powder
- 1 unbleached white flour
- 1 sour cream
- 1/2
Instructions:
1. Preheat oven at 350 degrees Fahrenheit (or 177 Celsius.).
2. In a large mixing bowl, add egg and butter. Whisk until blended smoothly.
3. Whisk in white sugar, then add vanilla and baking powder.
4. Add cocoa powder, blend thoroughly.
5. Mix in flour (SLOWLY) and and then sour cream. Batter will be THICK! This is okay. If you find the batter is not thick or is runny, add 1/4 cup more flour. If you find the batter is getting too thick too fast, don't add the full cup. (If you feel the batter is far too thick you can always add more sour cream and/or some milk!).
6. Fold in chocolate pieces. I don't use baking chocolate - I use milk chocolate bars with almonds. Use your favorite brand.
7. Grease a 9" round or square baking tin. Pour brownie mix in, smoothing out with your spatula gently until it reaches the sides.
8. Bake for 20 to 25 minutes, or until you can stick a toothpick in and it comes out clean. For me with a gas oven, that's 25 minutes.
Title: Portuguese Caramel Cake
Ingredients:
- 250 caster sugar
- 125 milk
- 125 butter
- 200 eggs
- 3 vanilla
- 1 flour
- 250 baking powder
- 1 1/2
Instructions:
1. Preheat oven to 180 C, grease 24cm springform tin.
2. Melt sugar until caramelised (don’t stir).
3. Whisk in milk and cream.
4. Whip butter in bowl, pour in caramel.
5. Beat in eggs one by one.
6. Add vanilla and whisk until thickened.
7. Whisk in flour and baking powder.
8. Bake for 25 to 40 minutes.
9. Dust with icing sugar.
Title: Chocolate Chip Tasty Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 1/2 margarine
- 1/2 sugar
- 1 light brown sugar
- 2 vanilla extract
- 1 eggs
Instructions:
1. Preheat oven to 375.
2. Combine flour, baking soda and salt in small bowl.
3. Set aside.
4. Beat or mix butter, white sugar and brown sugar, vanilla until blended.
5. Add eggs, one at a time and mix well.
6. Slowly add the flour mixture and mix until blended
7. Then stir in chocolate chips .
8. Spoon Rounded tablespoon of cookie dough on to a ungreased non stick pan.
9. Bake for 9 – 11 min or until light brown.
10. Remove from oven and place on baking rack to cool.
Title: Cherries With Cinnamon Dumplings
Ingredients:
- 32 sugar
- 1/3 ground cinnamon
- 1/4 sugar
- 1 all-purpose flour
- 1 baking powder
- 2 salt
- 1/4 milk
- 3/4 ice cream
Instructions:
1. In a large skillet, combine the cherries and 1/3 c sugar; bring to a boil on high heat.
2. Reduce the heat to medium high and simmer rapidly until syrupy (this should take about 8-10 minutes).
3. Combine the cinnamon and 1 T sugar in a small bowl and set aside.
4. In a medium bowl, combine the flour, baking powder, and salt.
5. Gradually stir in the milk; mix until a wet dough forms.
6. Very important: Do not overmix the batter as it should be wet and lumpy.
7. Reduce the heat on the cherries to medium low and spoon tablespoons of batter over the simmering fruit.
8. Sprinkle the cinnamon sugar over dumplings.
9. Cover the skillet and simmer very gently until the dumplings are set.
10. The dumplings should be dry to the touch (this should take about 10-12 minutes).
11. Enjoy warm served with ice cream if desired.
Title: Country Peach Tart
Ingredients:
- 1 flour
- 1 Equal sugar substitute
- 8 ground nutmeg
- 4
Instructions:
1. Roll pastry on floured surface into 12 inch circle, transfer to ungreased cookie sheet.
2. Combine flour and Equal then sprinkle over peaches and toss lightly.
3. Arrange peaches on pastry, leaving a 2 inch border around the edge of the pastry.
4. Sprinkle peaches lightly with nutmeg.
5. Fold edge of pastry in.
6. Bake in a preheated 425 oven about 25-30 minutes until crust is browned and fruit is tender.