lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Rhubarb Shortcake Celebration
Ingredients:
- 1 unsalted butter
- 2 cake flour
- 2 baking powder
- 1/2 fine salt
- 1 sugar
- 3 eggs
- 1/4 heavy cream
- 1/2 lemon zest
- 1/2 vanilla extract
- 1 rhubarb
- 1/2 sugar
- 1 strawberry
- 1 1/2 sugar
- 1 heavy cream
- 1 sugar
- vanilla extract
Instructions:
1. For the cake: Preheat the oven to 350 degrees F.
2. Grease a 9-inch round cake pan with butter and dust with flour, tapping out the excess. Set aside. In a medium bowl, whisk together the flour, baking powder and salt.
3. Beat the butter in a large bowl until fluffy, about 2 minutes. Add the sugar and continue to beat until very fluffy, about 2 minutes longer. In a small bowl, whisk the eggs and cream. Add half the flour mixture and half the egg mixture to the creamed butter and beat until combined. Repeat with the remaining flour and egg mixture. Add the lemon zest and vanilla and beat the batter on medium-high speed for an additional 1 to 2 minutes.
4. Transfer the batter to the prepared cake pan, spread the top evenly and bake until a toothpick inserted into the center comes out clean and the top sprigs back to the touch, 40 to 45 minutes. Cool in the pan 10 minutes, and then turn out onto a wire rack and cool completely.
5. While the cake bakes and cools, make the filling: Combine the rhubarb with the sugar and 1/4 cup water in a medium pot. Bring to a simmer over medium heat and continue to cook, stirring, until the rhubarb cooks down into a thick puree, 18 to 20 minutes. Cool completely, and then fold in half the strawberries. Stir the sugar into the remaining berries.
6. For the whipped cream: When ready to assemble the cake, whip the cream with the sugar and vanilla until stiff peaks form.
7. Using a serrated knife, slice the cake in half horizontally and place the bottom half on a cake stand or serving plate, cut-side up. Spread with 1 cup of the whipped cream, stopping about 1/2 inch from the edge of the cake and top with the strawberry-rhubarb mixture. Place the second half of the cake, cut-side down, over the strawberry-rhubarb filling and spread the remaining whipped cream over top, going close to the edge of the cake. Garnish with the remaining sliced strawberries.
8. NOTE: To make this cake ahead, you can fully assemble and chill up to 4 hours ahead of time without the sliced strawberry and sugar garnish. Top with the sliced strawberries before serving.
Title: Easy Chocolate Filled Pear Tarts
Ingredients:
- 4 puff pastry
- 200 chocolate
- 4 milk
- egg
Instructions:
1. Roll out puff pastry to a 20cm square or use a frozen pre rolled puff pastry sheet which has been defrosted.
2. Cut into quarters.
3. Place some chocolate in centre of each square.
4. Sit a pear half cut side down firmly on top.
5. Brush with beaten egg or milk.
6. Sprinkle on a little demerara sugar for a crunchy topping if wished.
7. Bake at 220°C for 12-15 minutes until risen and golden brown.
8. Serve warm with whipped cream and/or pre made custard which has been thinned a little with some juice from the tin of pears.
9. These can also be made using peach halves and the centres filled with white chocolate.
Title: Irresistible Chewy White Chocolate Chip Cookies
Ingredients:
- 3 flour
- 3/4 granulated sugar
- 1 brown sugar
- 3/4 margarine
- 2 eggs
- 1 vanilla
- 1 salt
- 1/2 baking soda
- 1 white chocolate chips
Instructions:
1. Pre-heat oven to 350 degrees.
2. Cream together margarine and eggs until smooth. (Add the eggs 1 at a time.).
3. Add the granulated sugar followed by the brown sugar.
4. Add the flour 1 cup at a time.
5. Add vanilla, salt and baking soda.
6. Add the white chocolate chips 1 cup at a time.
7. Bake in the oven for 12-13 minutes.
8. They will be very soft when removed from the oven, but immediately use a metal spatula to remove them from the cookie sheets to let the cookies cool.
Title: Lemon Raspberry Bars
Ingredients:
- 3/4 sugar substitute
- 3/4 all-purpose flour
- 1/4 light butter
- 1 salt
- 2 all-purpose flour
- 1 1/4 sugar substitute
- 1/2 egg substitute
- 1/2 half-and-half
- 1/2 fresh lemon juice
- 1 lemon peel
- 1/4
Instructions:
1. Preheat oven to 350°F Spray an 8x8 inch baking pan generously with butter flavored nonstick spray. Set aside.
2. To make crust: Mix together flour, splenda, and salt in a medium mixing bowl. Cut in light butter until the mixture is crumbly, like a streusel topping. Do not overmix. Press dough into prepared baking pan. Bake in preheated oven for 15-20 minutes or until lightly browned.
3. To make filling: Place splenda and flour in a medium mixing bowl. Stir well. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel.
4. Stir raspberry preserves until they loosen up. Spread evenly over warm crust.
5. Gently pour lemon mixture over preserves. Bake in preheated oven for 20-25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator.
6. Chill in refrigerator for 2 hours before serving.
Title: Sweet Swirl Marshmallows
Ingredients:
- 1/3 butter
- 2 1/2 powdered sugar
- 1/2 unflavored gelatin
- 1 1/2 cold water
- 1 granulated sugar
- 1/4 corn syrup
- 1/2 salt
- 1 water
- 8 -10
Instructions:
1. Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.
2. In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy thermometer, about 15 to 20 minutes; remove from heat.
3. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.
4. Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours.
5. Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish, and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
Title: Roll-Out Cookies - Chocolatey
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 2 baking powder
- 2 flour
- 1/4 cocoa powder
Instructions:
1. Pre heat oven to 400F degrees.
2. In a large bowl cream butter and sugar with electric mixer.
3. Beat in egg and vanilla.
4. In another bowl mix baking powder, flour and cocoa powder.
5. Add 1 cup at a time, combining after each addition.
6. You will need to add last 3/4 cup by hand -- mix thoroughly.
7. Do not chill dough as it will be stiff.
8. On a very lightly floured surface (you might use a cocoa/flour mix), roll out to 1/8-1/4 inch thickness.
9. Use any cookie cutter and cut away.
10. Bake for 6-10 minutes or until firm (it will be hard to see that they are turning brown).
11. Cool, decorate if desired, and Enjoy!
12. These can be cooked and frozen ahead. We prefer to decorate after thawing, to prevent running colors. Try Recipe #64015 "Sugar Cookie Icing" for these.
Title: Cardamom Balls
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1/4 heavy cream
- 2 baking powder
- 2 salt
- 1/4 cardamom
- 3
Instructions:
1. In a large bowl of an electric mixer cream butter and sugar together until llight.
2. Add egg, beating until thick. Stir in cream.
3. In a seperate bowl sift together dry ingredients (flour - salt) and then add the cardamom to sifted ingredients.
4. Add dry ingredients to wet ingredients, mixing until stiff dough forms.
5. Chill dough.
6. Shape chilled dough into balls (1 inch) and arrange on lightly greased baking sheet.
7. Bake at 375 degrees F for 10-12 minutes or until golden.
Title: Tiramisu Parfait
Ingredients:
- 2 boiling water
- 1/2
- 2/3
- 2 2/3
- 5
Instructions:
1. In a small bowl dissolve expresso powder into boiling water.
2. Set aside and let cool.
3. In each of 4 parfait glasses, you will layer the ingredients in this order: 1 Tbl. biscotti crumbs, 1/3 cup frozen yogurt, pour 1 Tbl. of expresso over yogurt and top with 1/2 teaspoons of chocolate.
4. Repeat layers and top with remaining biscotti crumbs and chocolate.
5. Serve immediately or freeze for 1 hour.
Title: Ghirardelli Peppermint Brownies
Ingredients:
- 4 unsalted butter
- 16 eggs
- 3 sugar
- 2 vanilla
- 1 salt
- 1/2 flour
- 1/4
- 1
- 12
- 1/4
Instructions:
1. Heat oven to 350 degrees.
2. Spray 9" square pan with cooking spray; dust with flour tapping out excess. In double boiler over hot water, melt chocolate and butter. Cool to room temperature.
3. In large bowl with electric mixer or whisk, beat eggs, sugar, vanilla, peppermint extract and salt until combined. Beat in chocolate mixture; gently stir in flour. Pour batter into prepared pan.
4. Bake about 45 minutes or until knife inserted into brownies comes out clean. Arrange mint squares on top in one layer; place brownies in overn 1 minute.
5. Spread melted mint squares with spatula to frost brownies evenly; sprinkle with crushed candy canes. Cool completely and cut into 16 squares.
Title: Sweetheart Apple Crisp for Two
Ingredients:
- 2 apples
- 1 cinnamon
- 1/3 nutmeg
- 2 honey
- 1 whole wheat flour
- honey
- real vanilla extract
- French vanilla ice cream
Instructions:
1. Add apples to an oven proof baking dish.
2. Sprinkle with cinnamon and nutmeg to taste.
3. Next, drizzle the 1 teaspoon honey over the top of the apples and seasonings.
4. TOPPING:
5. Mix together the whole wheat flour, honey, and real vanilla extract.
6. Spread topping mixture over the apples, seasonings and honey.
7. Place in 300 degree Fahrenheit oven and bake until a toothpick comes out clean.
8. Great with French vanilla ice cream or topped with whipped cream.
Title: Blueberry Bread Pudding With Guava Cream
Ingredients:
- 1 1/2 half-and-half cream
- 4 eggs
- 1/2 sugar
- 4 butter
- 1 vanilla extract
- 1 cinnamon
- 16 fresh blueberries
- 1 guava jelly
- 1/2 heavy cream
- 1 powdered sugar
- 1/4
Instructions:
1. Heat oven to 350°F.
2. Whisk together half & half, eggs, sugar, butter, vanilla and cinnamon.
3. Place bread into a baking dish; pour egg mixture over bread.
4. Stir in blueberries.
5. Let sit for 10 minutes.
6. Cover and bake until set, about 45 minutes.
7. For sauce, whip cream and powdered sugar at high speed until stuff; blend in Jelly.
8. Serve Guava Cream with warm Blueberry Bread Pudding.
Title: After Dinner Dip
Ingredients:
- 8 ricotta cheese
- 4 chocolate
- 2
- 1
- 1/4
Instructions:
1. Beat ricottta and grated chocolate well together.
2. Add remining ingredients and stir through.
3. Pile into bowl and serve.
Title: My Dump Cake
Ingredients:
- 24 crushed pineapple
- 24 cherry pie filling
- 18 1/2 butter
- 1
- 1/2
Instructions:
1. Place in 9x13 pan in order given. Dot with butter every 15 minutes.
2. Bake 1 hour at 375 degrees.
Title: S'more Puffs
Ingredients:
- 2 puff pastry
- 4 marshmallow creme
- 1 graham cracker
- 1
Instructions:
1. cut each pastry into a curcle, fill with 2 bars of hershey's, 1 spoon of marshemellow and crumbs fold over and press sides to seal, bake at 350 15 minutes or until puffy and golden brown.
2. Varations- for Mint Smores use York peppermint patties.
3. for fruit smores put a layer of your favorite flavor seedless jam.
Title: Raspberry Swirl Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 2 flour
- 1 baking powder
- 1/4 salt
- 3/4 coconut
- 1/2 walnuts
- 1/3
Instructions:
1. Stir butter until smooth. Beat in sugar. Add egg and vanilla; beat well.
2. In a separate bowl combine flour, baking powder, and salt. Add to creamed mixture, beating well.
3. Shape dough into a ball. Wrap in plastic wrap and chill 2 hours.
4. Meanwhile, combine all ingredients for raspberry filling.
5. On floured wax paper roll dough into a 12x9 inch rectangle. Spread Raspberry Filling evenly to within 1/2-inch of edges. Carefully roll dough jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch side seam to seal (leave ends open). Wrap in plastic wrap and chill 1 hour.
6. Unwrap and cut into 1/4-inch slices. Place 2-inches apart on greased cookies sheets. Bake at 375° for 8-10 minutes or just before cookies begin to brown.
Title: Single-Crust Sweet Pastry Pie Shell
Ingredients:
- 1 1/3 all-purpose flour
- 2 granulated sugar
- 1/4 salt
- 1/2 butter
- 1
- 2
Instructions:
1. In bowl,mix together flour,sugar and salt.Using a pastry blender cut in the butter until the consistency resembles fine crumbs with a few larger pieces.
2. In liquid measure,beat egg yolk with ice-water;drizzle over dry ingredients,stirring briskly with fork to form ragged dough.Press into disc shape.Wrap in plastic wrap;refrigerate until chilled;about 30 minutes.
3. On lightly floured surface,roll out pastry to generous 1/8-inch thickness;fit into 9-inch pie plate.Trim edge to 3/4-inch overhang;fold overhang under and flute edge.
4. Bake at 375°F for 12 to 15 minutes minutes or until golden brown.
Title: Chocolate Peppermint Creme Brulee
Ingredients:
- 2 heavy cream
- 3 bittersweet chocolate chips
- 6 sugar
- 2 vanilla extract
- 1 sugar
- 1
- 2
Instructions:
1. Heat cream in a pot to just below boiling. Remove from heat and add vanilla and peppermint oil. Add chocolate and stir until melted.
2. While the cream is heating, cream egg yolks and sugar with a fork in a mixing bowl.
3. Slowly pour the cream into the eggs, stirring constantly.
4. Divide evenly between 4 ramekins and place in a lasagna pan. Add water to the pan until it reaches about 3/4 of the way up the outside of the ramekins.
5. Bake for about half an hour at 325 degrees, or until custard is set but still jiggly in the center.
6. Remove from water bath and allow to cool completely. Then cover with plastic wrap and chill in the fridge at least 4 hours, or up to 3 days.
7. Immediately before serving, top with about half a tablespoon of sugar. Use a blowtorch or broiler to caramelize the sugar.
Title: Peach Cobbler
Ingredients:
- 6 granulated sugar
- 2/3 lemon zest
- 1 fresh lemon juice
- 1 unbleached all-purpose flour
- 1/4 baking powder
- 1 1/2 salt
- 1 vegetable shortening
- 1/2 egg
- 1/3 milk
- 1 heavy cream
- 1/4 peach brandy
- 1
- 3 -4
Instructions:
1. Preheat oven to 400 degrees. Butter a 3qt baking dish.
2. Arrange peaches in baking dish. Sprinkle with 2/3 cup sugar, lemon zest, lemon juice, and almond extract.
3. Bake for 20 minutes.
4. While peaches are baking, sift flour, 1 T of the remaining sugar, baking powder and salt together into a bowl. Cut in shortening until mixture resembles cornmeal. Combine beaten egg and milk and mix into dry ingredients until just combined.
5. Remove peaches from oven and quickly drop dough by large spoonfuls over surface. Sprinkle with remaining 2 T sugar. Return to the oven for 15 to 20 minutes, until top is firm and golden brown.
6. Whip cream into soft peaks. Add powdered sugar and vanilla to taste, or flavor with peach brandy or cordial to taste.
Title: Banana Pudding (Raw Recipe)
Ingredients:
- 2 bananas
- 1/2 avocado
- pistachios
Instructions:
1. Blend banana and avocado until smooth and fluffy.
2. Chill til ready to serve, at which time top with pistacios as a garnish.
Title: Peanut Brittle Bars
Ingredients:
- 2 flour
- 1 brown sugar
- 1 baking soda
- 1/4 salt
- 1 butter
- 2 salted peanuts
- 1 flour
- 1
- 3
Instructions:
1. Heat oven to 350°F Grease 15x10x1-inch pan with shortening. In large bowl, mix all base ingredients EXCEPT butter. With pastry blender or fork, cut in butter until crumbly. Press mixture evenly in bottom of pan and bake 8 to 14 minutes or until golden brown.
2. Remove partially baked base from oven. Sprinkle the peanuts and chocolate chips over warm base. In small bowl, mix caramel topping and 3 tablespoons flour until well blended. Drizzle evenly over chocolate chips and peanuts.
3. Return to oven; bake 12 to 18 minutes longer or until topping is set and golden brown. Cool completely, about 1 hour. Cut into bars.
Title: Peach Cake
Ingredients:
- 3/4 butter
- 1 sour cream
- 2 ground cinnamon
- 2
- 1
- 1/2
- 1
Instructions:
1. In a bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs.
2. Pat into a greased 13 inch x 9 inch x 2 inch baking pan.
3. In another bowl, beat egg yolks; add the sour cream and mix well.
4. Set aside 6-8 peaches for garnish.
5. Cut remaining peaches into 1 inch pieces; stir into the sour cream mixture.
6. Spread over crust; sprinkle with cinnamon.
7. Bake at 350 for 25-30 minutes or until the edges begin to brown.
8. Cool on a wire rack.
9. Spread with whipped topping; garnish with reserved peaches.
10. Store in refrigerator.
Title: Ww 1 Pt. Chocolate Brownie Cups
Ingredients:
- 1/2 unsweetened applesauce
- 1 vanilla
- 8 sugar
- 2 flour
- 1/2 baking powder
- 1 instant espresso powder
- 1 salt
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Thoroughly mist two 12 cup nonstick mini-muffin tins with cooking spray or use paper liners.
3. Mix the applesauce, vanilla, eggwhites, and sugar until well combined in a large mixing bowl.
4. Add the flour, baking powder, cocoa, espresso powder and salt.
5. Stir until just combined and smooth.
6. Using half the batter, fill each m uffin cup until just barely full.
7. Sprinkle half of the chips evenly over the top.
8. Bake 10-12 minutes.
9. Transfer the pans to a rack to cool for 5 minutes.
10. Using a knife, gently remove the bronwies from the muffin tins.
11. Let cool another 10 minutes.
12. Repeat with the 2nd half of the batter and remaining chips.
Title: Black Bottom Eggnog Pie
Ingredients:
- 1 unflavored gelatin
- 1/4 cold water
- 1/3 sugar
- 2 cornstarch
- 1/4 salt
- 2 vanilla
- 1 sugar
- 1 1/2
- 1/2
- 1/4
- 1
Instructions:
1. In a small bowl dissolve gelatin in cold water.
2. Cook in saucepan on stove until thick stirring constantly: 1/3 cups sugar, 2 TBSP cornstarch, 1/4 tsp salt and 2 cups eggnog.
3. When cooked add softened gelatin, and stir until dissolved. Add 1 tsp vanilla.
4. Divide cooked mixture in half. Melt 1 1/2 squares chocolate and stir into one half of the cooked mixture and cool the plain half of the mixture.
5. Pour chocolate half into 9" baked pie shell.
6. Whip 1/2 pint of whipping cream along with 1/4 cups sugar and 1 tsp rum extract. Fold into plain half of cooked mixture.
7. Layer plain mixture on top of chocolate mixture.
8. Garnish with additional whipped cream, chocolate shavings, or nutmeg if desired.
9. Chill and serve.
Title: Black and White Dream Trifle
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 sugar-free instant chocolate pudding mix
- 3 milk
- 1 heavy cream
- 2 Baileys Irish Cream
- 1
- 1/2
- 4
Instructions:
1. Use only half of the cake. The other half, put away for another time.
2. Cut this half into small pieces. Divide into 12 individual bowls.
3. Layer with Bailey's, pudding, whipped cream, and candy bars. Continue layering, ending with candy bars on top.
4. Chill 8 hours or overnight.
Title: Caramel Apple Oat Squares
Ingredients:
- 1 3/4 flour
- 1 quick-cooking oats
- 1/2 brown sugar
- 1/2 baking soda
- 1/2 salt
- 1 butter
- 1 walnuts
- 20 sweetened condensed milk
- 1
Instructions:
1. Preheat oven to 350.
2. In large bowl combine flour, oats, brown sugar, baking soda and salt.
3. Cut in butter until crumbly.
4. Reserving 1 1/2 c crumb mixture, press remainder on bottom of 9x13 pan.
5. Bake 15 minutes.
6. Add nuts to reserved crumb mixture.
7. In heavy saucepan over low heat, melt caramels with condensed milk stirring until smooth (I use Eagle Brand and I use a double boiler to melt).
8. Spoon apple filling over prepared crust. Top with melted caramel mixture then reserved crumb mixture.
9. Bake 20 minutes or until set.
10. Cool thoroughly.
11. Serve with French Vanilla Cool Whip or ice cream as you desire.
Title: Mexican Chocolate Pots De Creme
Ingredients:
- 2 sugar
- 1/2 instant espresso powder
- 3 bittersweet chocolate
- 4 vanilla extract
- 2 cinnamon
- 6 salt
- 1
- 1/2
- 3/4
- 1
- 1/2
Instructions:
1. Position your oven rack in the center of the oven and preheat to 325 degrees. Slice the two chile peppers in half and carefully remove the seeds. Combine 2 cups of the cream, sugar, chiles and the espresso powder in a heavy medium saucepan. Bring the mixture to a simmer while you whisk, dissolving the espresso powder. Once simmering, remove from the heat and remove the chiles with a slotted spoon and discard. Add the chocolate and stir until it is melted and smooth. Set aside.
2. Select a large bowl. Whisk in the egg yolks, vanilla, almond extract, cinnamon and salt until well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup.
3. Place 6-8 custard cups or ramekins in a large roasting pan at least 2" deep. Divide the mixture evenly among the cups. Pour enough hot water in the pan to come halfway up the sides of the cups. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 25 - 35 minutes.
4. Remove the pan from the oven. Remove cups from the pan and allow them to cool. Cover and chill in refrigerator at least 2 hours and as long as overnight.
5. To Serve: Whip cream until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each cup.
Title: Apple-Raspberry Crisp
Ingredients:
- 1 brown sugar
- 1 all-purpose flour
- 1/2 all-purpose flour
- 2 1/2 granny smith apples
- 1 frozen unsweetened raspberries
- 1/2 old fashioned oats
- 1 1/2 quick oats
- 1/4 ground cinnamon
- 6 salt
- butter
- vanilla ice cream
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, mix 1/2 c brown sugar.
3. and 1 Tbsp flour.
4. Add the sliced apples, and frozen raspberries; toss to coat.
5. Transfer to a greased 8x8-inch nonstick square baking pan.
6. In a medium bowl, mix oats, cinnamon, salt, 1/2 c. brown sugarrnand remaining 1/2 c. flour.
7. Add melted butter; stir until crumbly.
8. Sprinkle oat topping evenly over fruit filling.
9. Bake 55 minutes.
10. Cool 1 to 1 1/2 hours.
11. Serve crisp warm (at room temp.).
12. Serve with vanilla ice cream, or whipped cream.
Title: Joe Froggers (Molasses Cookies)
Ingredients:
- 7 flour
- 1 salt
- 1 ginger
- 1 clove
- 1 nutmeg
- 1/2 allspice
- 3/4 water
- 1/4 rum
- 2 baking soda
- 2 dark molasses
- 1 shortening
- 2 sugar
Instructions:
1. Sift flour with salt, ginger, cloves, nutmeg and allspice.
2. Combine water with rum or apple juice. Combine baking soda with molasses. Cream sortening and sugar. Add sifted dry ingredients and water-rum mixture alternately, a third at a time, blending well after each addition. Chill dough, preferably overnight.
3. Preheat oven to 375* On a lightly floured surface, roll the dough 1/4-inch thick. Cut into rounds with a 4inch cutter. Place on greased baking sheets, leaving room for spreading, and bake for 10-12 minutes. Let stand on sheet a few minutes befoe removing, to prevent breaking.
4. Store in a covered cookie jar.