lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate-Mint Chip Ice Cream Sandwiches
Ingredients:
- 1/2 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 1/4 unsalted butter
- 4 light brown sugar
- 4 egg
- 3/4 vanilla extract
- 1 chocolate chips
- 1/2 sugar
- 1/4 mint chocolate chip ice cream
- 3
- 1
Instructions:
1. Preheat oven to 325°F.
2. Line 2 rimmed baking sheets with parchment.
3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt.
4. In large bowl, melt semi-sweet chocolate chips and butter in microwave 30-45 seconds on high. Stir. Remove from heat and cool slightly.
5. Combine chocolate mixture, brown sugar, egg, and vanilla in large bowl and beat until mixture is well combined.
6. Gradually stir flour mixture into chocolate mixture. Add chocolate chips.
7. Refrigerate 15 minutes.
8. Roll dough into 24 1-inch balls, then roll each in sugar. Transfer dough balls to baking sheets and bake until cookies are puffed and lightly browned, 12 to 15 minutes.
9. Transfer cookies to wire rack and let cool completely. Repeat with any remaining dough.
10. Arrange 9 cookies bottom side up and top each with a small scoop of ice cream. Top with a second cookies, bottom side down, pressing together slightly.
11. Wrap each in plastic and freeze until firm, about 1 hour.
12. ENJOY!
Title: Grammie Bea's Special Vanilla Frosting
Ingredients:
- 1/4 Crisco shortening
- 1/2 salt
- 2 vanilla
- 3 confectioners' sugar
- 1/4 milk
Instructions:
1. In a bowl mix solid Crisco, salt, vanilla, and about 1/3 of the sugar.
2. Add milk and remaining sugar alternately. Mix until smooth and creamy.
3. Add more sugar to thicken, or milk to thin frosting, if needed, for a good spreading consistency.
4. Frosts 2 8 or 9" layers OR 1 13x9x2" cake.
Title: Dieter's Cherry-Apple Cobbler
Ingredients:
- 1 all-purpose flour
- 1/4 granulated sugar
- 1 1/2 baking powder
- 1 ground cinnamon
- 1 butter
- 3 margarine
- 1/4 cold water
- 4 cornstarch
- 1 apples
- 3 egg
- 1 nonfat milk
- 1/3
Instructions:
1. For biscuit topping, in a medium bowl stir together flour, 2tablespoons of the granulated sugar, the baking powder, orange peel, and 1/2 tsp of the cinamon. Using a pastry blender or two butter knives, cut in butter until mixture resembles coarse crumbs. Set aside.
2. For filling, in a medium saucepan stir together the cold water, cornstarch, the remaining 2 tablespoons granulated sugar, and the remaining 1/2 tespoon cinnamon; add frozen cherries. Cook and stir until thickened and bubbly. Stir in apple slices; heat through. Reduce heat; keep filling hot.
3. In a small bowl stir together egg and milk. Add to biscuit topping mixture, stirring just until moistened. Transfer hot filling to a 2-quart square baking dish. Immediately spoon topping into 9 small mounds on filling.
4. Bake in a 400 degree F oven for 18 to 20 minutes or until a woode toothpick inserted near the center of a biscuit comes out clean. Serve warm.
Title: Rolled Sugar Cookies
Ingredients:
- 1 1/2 butter
- 2 white sugar
- 4 eggs
- 1 vanilla extract
- 5 all-purpose flour
- 2 baking powder
- 1 salt
Instructions:
1. Preheat oven to 400 degrees.
2. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour.
3. Roll out dough on floured surface 1/4 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
4. Bake 6 to 8 minutes in preheated oven. Cool completely.
Title: Chocolate Mousse Chiffon Pie
Ingredients:
- 1 graham cracker crust
- 3/4 brewed coffee
- 1/4 unsalted butter
- 8 eggs
- 3 vanilla extract
- 1 unflavored gelatin
- 1 1/2 cream of tartar
- 1/4 salt
- 1/3 sugar
- 1/2
Instructions:
1. Prebake store-bought crust according to package directions; let it cool; refrigerate until ready to use.
2. Over very low heat, combine ½ cup of the coffee and 2 tablespoons butter in a medium saucepan, preferably nonstick.
3. As the butter starts to melt, add the chocolate; let the mixture stand on the heat for 3-4 minutes, stirring a few times.
4. When the chocolate has melted, remove from the heat, whisking to smooth.
5. Whisk the remaining 2 tablespoons butter into the mixture, adding about ½ tablespoon at a time.
6. Transfer the pan to a wire rack and let cool, whisking occasionally.
7. While the mixture is still warm, whisk in the egg yolks.
8. Put the saucepan back over very low heat and heat the mixture, whisking virtually nonstop, for 3-4 minutes to cook the yolks.
9. Remove pan from heat and stir in the vanilla; let cool to room temperature, then refrigerate, whisking occasionally.
10. Pour the remaining ¼ cup coffee into a small saucepan and sprinkle the gelatin over it; set aside for 5 minutes to soften.
11. Gently heat the mixture, whisking, until the gelatin is dissolved, 1-2 minutes.
12. Whisk this into the chocolate mixture and return the mixture to the refrigerator, whisking occasionally, 30-60 minutes, until it has the consistency of a very thick fudge sauce.
13. Using an electric mixer, beat the egg whites until they hold soft peaks; beat in the cream of tartar and salt.
14. Gradually add the sugar, beating on high speed until the whites are thick, glossy, and firm but not dry.
15. Transfer the chocolate mixture to a large bowl and fold in 1/3 of the egg whites.
16. Add the rest of the egg whites and continue to fold, until no white streaks remain.
17. Wash and dry beaters; Using a chilled bowl and chilled beaters, beat the heavy cream with the mixer until stiff but not grainy.
18. Fold the whipped cream into the chocolate mixture until evenly combined.
19. Scrape filling into the chilled pie shell, smoothing the top with a spoon.
20. Cover loosely with tented foil and refrigerate for at least 4 hours, preferably 6.
21. Serve garnished whipped cream, if desired.
Title: Juno's Blueberry Dump Cake
Ingredients:
- 3 blueberries
- 1/2 butter
- 1 lemon
- 1/2 sugar
- 1/4
Instructions:
1. Heat oven to 350.
2. Dump berries into a 9 x 11" dish.
3. Sprinkle sugar evenly over berries.
4. Squeeze juice of lemon over berries.
5. Add the zest of the lemon in there too.
6. Dump the cake mix over the berries, and spread evenly.
7. Pour butter over the cake mix and sprinkle almonds over the top.
8. Bake for about an hour or until bubbly.
Title: Sweet Cherry Crisp
Ingredients:
- 1/2 granulated sugar
- 3 all-purpose flour
- 6 frozen cherries
- 1 quick-cooking oats
- 1/2 brown sugar
- 1/4 all-purpose flour
- 1/4 unsalted butter
- 1
Instructions:
1. Preheat the oven to 350 degrees F, then lightly grease a 13"x9" baking pan, preferably glass.
2. In a large bowl, whisk together the sugar & the 3 tablespoons of flour, then add the cherries & stir, tossing gently to coat before spooning the cherry mixture into the prepared pan.
3. In a medium bowl, combine the oats, brown sugar & the 1/4 cup of flour, then using a pastry blender, cut in the butter until mixture is crumbly.
4. Stir in the almonds & then sprinkle evenly over the cherry mixture.
5. Bake about 30 minutes or until hot & bubbly & the topping is golden brown. Remove from the oven to a wire rack & let stand 15 minutes before serving.
Title: Sour Milk Spice Cake
Ingredients:
- 1 white sugar
- 1 1/3 all-purpose flour
- 2/3 whole wheat flour
- 1 baking soda
- 1/4 baking powder
- 1/2 salt
- 2 ground cinnamon
- 1 1/4 ground cloves
- 1/2 ginger
- 1/4 nutmeg
- 3 prune puree
- 6 vanilla
- 1/2 nonfat milk
- 1 walnuts
- 1/3 - 1/2 currants
- 1/4 golden raisin
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x9 inch baking pan.
3. Combine and sift sugar, flour, baking soda, baking powder salt, cinnamon, cloves, ginger and nutmeg.
4. Make a well in the center and pour in the milk, oil vanilla and prune puree. Mix until combined, then add nuts and currants (if using).
5. Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45-50 minutes.
Title: Torta Di Vino Rosso (Red Wine Cake)
Ingredients:
- 1 3/4 unsalted butter
- 1 1/4 sugar
- 6 eggs
- 1 vanilla extract
- 1/4 dry red wine
- 2 1/3 all-purpose flour
- 1/4 salt
- 1 baking powder
- 1 1/2 cinnamon
- 1 1/2 cocoa powder
- 5 1/4
Instructions:
1. Cream butter and sugar in stand mixer. When light and fluffy, add eggs, one at a time, beating well after each addition. Add vanilla and wine.
2. In a large bowl, sift together flour, salt, baking powder, cinnamon and cocoa powder. Add flour mixture to mixer bowl, 1/3 at a time, running on low and pausing while adding dry ingredients. Mix until well-blended. Remove bowl from mixer. Add chocolate and fold in by hand.
3. Spray one 10 1/2-inch or 2 9-inch cake pans with butter-and-flour baking spray, or butter and dust with cocoa powder. Pour batter into pan(s).
4. Bake in preheated 350F oven for 35-40 minutes or until skewer inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto a rack until completely cool. If made as a single layer, dust top with confectioner's sugar in a small sieve. Serve with small glasses of a red dessert wine.
Title: Krumkake
Ingredients:
- 2 eggs
- 1 sugar
- 1/2 butter
- 1 cardamom
- 1 1/2 flour
- 1 milk
Instructions:
1. Beat eggs well.
2. Add sugar, butter, and cardamom to the eggs. Beat.
3. Add Flour and milk, alternately, and beat until smooth.
4. Follow directions for the Krumkake iron on how to cook them.
Title: White Chocolate Cream Cheese Frosting
Ingredients:
- 2 cream cheese
- 1 unsalted butter
- 1 lemon juice
- 2
Instructions:
1. Melt Candy Melts according to the directions given on the bag. Let them cool, but do not let it harden.
2. While the Candy Melts are cooling, cream the Cream Cheese in a stand up mixer or with a hand held mixer, till its smooth.
3. Add in the melted Candy Melts, slowly.
4. Once the Candy Melts and cream cheese are combined, add the butter by tablespoons to the mixture and the lemon juice.
5. Combine until smooth and creamy.
6. The mixture should not be runny, more of a medium consistancy, if its slightly runny, refridgerate for a while to let it firm up.
Title: Golden Apple Bake
Ingredients:
- 2 salt
- 2 cinnamon
- 3 flour
- 4 apples
- 1 white sugar
- 1 brown sugar
- 1 canola oil
- 2 eggs
- 1 -2 vanilla
- 1 1/2 baking soda
- 1/2 raisins
- 1/2
Instructions:
1. Set oven to 325 degrees.
2. Grease a 13 x 9-inch baking pan.
3. In a medium bowl beat eggs and vanilla with a fork.
4. Add in both sugars and beat until well combined.
5. Add in the oil and beat until very well combined.
6. In a bowl sift all dry ingredients except 1 cup flour.
7. Stir the dry ingredients into the egg mixture.
8. Lay the apples on top of mixture, then the raisins, then add the reserved 1 cup of flour on top and mix all together until well combined.
9. Transfer to prepared baking pan.
10. Bake for 45-60 minutes.
Title: German Chocolate Cake
Ingredients:
- 1 water
- 1 eggs
- 3 sweetened condensed milk
- 1/2 butter
- 1 margarine
- 3 pecans
- 1 flaked coconut
- 1/3 vanilla extract
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour 13x9-inch baking pan.
2. In a large mixing bowl, combine cake mix, water, 3 eggs, oil, and 1/3 cup Eagel Brand. Beat at low speed of electric mixer untl moistened; beat at high speed 2 minutes.
3. Pour into prepared pan. Bake 40-45 minutes or until a wooden pick inserted in center comes out clean.
4. In small saucepan over medium heat, combine remaining Eagle Brand, butter and egg yolk. Cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store covered in refrigerator.
Title: Big Low Fat Banana Split
Ingredients:
- 1/2 banana
- 2 low-fat ice cream
- 3 cherries
- 7
Instructions:
1. Grab a bowl.
2. Scoop the ice cream in the bowl.
3. Put Syrup on the ice cream (optional), If Wanted Healthy, and throw Out Sprinkles Too.
4. Put Cherry On top.
Title: Easy Peasy Apple Turnovers
Ingredients:
- 3 puff pastry sheets
- 3 granny smith apples
- 4 whole cloves
- 1 ground cinnamon
- 1/2 lemon juice
- 1 egg
- 2 sugar
Instructions:
1. Preheat oven to 200 degree Celsius or 400 degrees Fahrenheit.
2. Peel, core and small dice apples.
3. Place apples, cloves, cinnamon and lemon juice in a medium saucepan and cook on a medium heat until just tender (DO NOT LET GO TO MUSHY STAGE) - about 3 minutes.
4. Remove cloves.
5. Divide each pastry sheet into 4 squares.
6. Place a heaping tablespoon of apple on the diagonal of the pastry square.
7. Pull over to form a triangle and seal using a fork, gently pushing in to the edge to seal, using edge of knife put 1 or 2 small slits into the pastry (to let steam escape).
8. Continue until all 12 turnovers are filled and sealed.
9. Brush top of turnovers with whisked egg (you will only use a small amount of the egg) and sprinkle with sugar.
10. Place on a cookie/baking tray covered with baking paper/parchment paper (I get 6 to a tray).
11. Put in oven and bake for 15 minutes.
12. TO SERVE.
13. Serve warm with custard, cream and or ice cream.
14. With just a sprinkle of icing sugar (confectioners sugar).
15. I have made up the apple mix and only made 6 turnovers and served the extra apple with them with custard.
Title: Lavender Creme Brulee
Ingredients:
- 2 heavy cream
- 3 sugar
- 6 sugar
- 1/3
Instructions:
1. Preheat oven to 300 degrees.
2. In a saucepan, heat cream and lavender flowers over very low heat until warm.
3. Remove from heat and let stand for one hour.
4. Reheat before proceeding.
5. In a bowl, whisk egg yolks and 1/3 cup sugar, and add 1 cup warm cream.
6. Add remaining cream and whisk until mixed thoroughly.
7. Strain and pour into 4-inch ramekins.
8. Place ramekins in a large roasting pan and pour enough hot water into pan to come halfway up sides of ramekins.
9. Cover pan with foil and carefully transfer pan to oven.
10. Bake custards for 45 to 50 minutes.
11. Cool, then chill several hours.
12. When ready to serve, sprinkle about 2 teaspoons of sugar on top of each custard.
13. Use a hand-held torch to melt the sugar or place the custards 6 inches below a broiler for 4 to 6 minutes, until sugar bubbles and turns golden brown.
14. Refrigerate briefly, then serve.
Title: Mark Bittman's Chocolate Souffle
Ingredients:
- 1 butter
- 1/3 sugar
- 3 eggs
- 2 bittersweet chocolate
- 1 salt
- 1/4 cream of tartar
Instructions:
1. Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
2. Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
3. Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy.
4. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula.
5. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
6. Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.
Title: Baked Apples With Dried Fruit
Ingredients:
- 4 golden delicious apples
- 1 baking apples
- 1/4 apple cider
- 1 1/2 brown sugar
- 1/4 butter
- 1/4 ground cinnamon
- 3/4 nutmeg
- mint leaf
Instructions:
1. in a small pan combine cider, cinnamon, nutmeg, sugar.
2. bring to a boil.
3. add the butter.
4. mix and set aside.
5. core apples almost to the bottom (do not go all the way out the other end).
6. stuff fruit into each apple.
7. place in a glass baking dish.
8. pour cidar mixture ontop.
9. cover and bake at 375*F for 45 minutes basting a few times.
10. uncover and contiue baking until sauce looks syrupy.
11. place on plate and garnish with mint leaf.
12. serve with a dollap of whipped cream.
13. Enjoy :).
Title: Dessert Lokshen Kugel
Ingredients:
- 1/8 butter
- 1/3 sugar
- 3 eggs
- 1 salt
- 1/8 cinnamon
- 1/2 vanilla extract
- 1/2 lemon juice
- 1 cottage cheese
- 8 golden raisin
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and sugar together with hand mixer or stand mixer. Add egg yolks, salt, cinnamon, vanilla, lemon juice and cottage cheese. Blend well.
3. Stir in well-drained noodles and raisins.
4. Beat egg whites to stiff peaks. Fold into noodle mixture.
5. Pour into buttered baking dish. Bake 45 minute Serve warm.
Title: Apple Kuchen
Ingredients:
- 1 3/4 flour
- 1/4 butter
- 1/3 margarine
- 1 sugar
- 1 egg
- 1 salt
- 2 baking powder
- 4 -5 milk
- 1/2 apples
- 1/2 cinnamon
- 1/3 sugar
- 2 raisins
- 2 eggs
- 1/3 sour cream
- sugar
Instructions:
1. Dough:
2. Cut butter into flour, set aside. Mix egg, milk sugar and milk and add to crumb mixture. Roll out and pat into a springform pan. Make sure you spray the pan first. Make sure it comes up the sides of the pan.
3. Put the apple mixture in the pan and bake for 20 minutes at 350.
4. For sour cream mixture:
5. Beat egg whites and set aside. Mix the 2 egg yolks with sugar and sour cream, fold egg whites into the sour cream mixture and pour on top of apple mixture that has just come out of the oven.
6. Put back in the oven to bake for 1/2 hour.
7. ENJOY.
Title: Mom T's Deluxe Pumpkin Custard
Ingredients:
- 2 eggs
- 1 pumpkin
- 1 brown sugar
- 3/4 pumpkin pie spice
- 1 salt
- 1/2 pecans
- 1/4 brown sugar
- 1/4 butter
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Beat custard ingredients until smooth. Pour into 6 custard cups (6 oz).
3. Mix topping ingredients. Sprinkle over top of custard.
4. Place cups into a 9x13" baking pan. Pour very hot water into pan around cups to within 1/2" from tops of cups. Bake for 20 minutes until knife inserted half way between edge and center comes out clean.
5. Remove immediately.
6. Serve with whipped cream if you like.
Title: Cmp (chocolate, Marshmallow, Peanut) Pie
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 1/2 peanuts
- 1/2 peanut butter
- 8 cream cheese
- 1 powdered sugar
- 8 frozen non-dairy topping
- 1 instant chocolate pudding mix
- 1 instant vanilla pudding
- 2 3/4 milk
- 12 frozen non-dairy topping
- 2/3 marshmallow cream
- 3 peanuts
Instructions:
1. For crust: Mix graham crumbs, melted butter and chopped peanuts together in bowl. Press into bottom of 13" x 9" baking pan. Bake at 350 for 15 minutes. Remove from oven and allow to cool---about 30 minutes.
2. 1ST LAYER: Cream PB and cream cheese. Beat in sugar. Blend in 8 oz whipped topping. Spoon scattered dallops on to cooled crust and gently spread evenly over the crust.
3. 2ND LAYER: Beat pudding mixes and milk until thick. Spoon scattered dallops on top of first layer and gently spread evenly.
4. 3RD LAYER: Beat 12 oz. whipped topping with marshmallow fluff and spoon scattered dallops over 2nd layer---gently spread evenly over 2nd layer. Sprinkle with chopped peanuts and/or chocolate chips; if desired.
5. Chill at least 1 hour before serving. Store in refridgerator.
Title: Chocolate Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 1
- 1/2
- 1
- 6
Instructions:
1. Bake cake according to directions; cool.
2. Prepare pudding according to package directions; set aside.
3. Crumble cake; reserve 1/2 cup.
4. Place half of the remaining cake crumbs in the bottom of a 4 1/2 quart trifle dish or decorative glass bowl.
5. Layer with half of the coffee, half of the pudding, half of the whipped topping, and half of the crushed candy bars.
6. Repeat the layers of cake, coffee, pudding, and topping.
7. Combine remaining crushed candy bars with reserved cake crumbs and sprinkle over the top.
8. Refrigerate 4-5 hours before serving.
Title: Bananas Clarence
Ingredients:
- 1 unsalted butter
- 1/4 honey
- 4 fresh lemon juice
- 1 ground ginger
- 1/4 fresh ground black pepper
- 1/2 madeira wine
- 4 bananas
- 8 vanilla ice cream
Instructions:
1. Melt the butter in a 10 or 12-inch skillet over low heat.
2. Add the honey, lemon juice, nutmeg, ginger, and pepper.
3. Stir until the honey liquifies and the ingredients are well blended.
4. Add the Madeira, bring to a boil, and simmer for 5 minutes. Note: The recipe may be done ahead to this point. Reheat sauce before continuing.
5. Add the banana pieces to the simmering sauce.
6. Cook them, basting and turning, until they befin to soften, about 3 minutes.
7. Meanwhile, place 2 scoops of ice cream in each of the 4 bowls or soup plates.
8. Spoon the hot bananas and sauce over the ice cream and serve at once.
Title: Damn Goood Carrot
Ingredients:
- 2 flour
- 2 baking powder
- 2 cinnamon
- 1/2 salt
- 3/4 canola oil
- 3/4 buttermilk
- 2 sugar
- 2 vanilla extract
- 1 crushed pineapple
- 2 carrots
- 3 1/2 walnuts
- 1 pecans
- 3 eggs
Instructions:
1. Preheat oven to 350.
2. Grease a 13 x 9 baking pan.
3. Mix flour, baking powder, cinnamon, salt together, set aside.
4. In large bowl, beat eggs, add oil, buttermilk, sugar, vanilla, mix well.
5. Add flour mixture, pineapple carrots, coconut, walnuts.
6. Stir well.
7. Pour into pan.
8. Bake 55 minutes.
9. Frost with cream cheese frosting.
10. Store in refrigerator.
Title: Mutabbak
Ingredients:
- 1 phyllo dough
- 1 butter
- 1/4 cheese
- 2 sugar
- 1/4
- 1
Instructions:
1. Cut phyllo dough into an even square. Place square on the table and sprinkle with butter, and place the extra pieces of dough in center to reinforce the center.
2. Fold corners of square dough to the center forming a smaller square.
3. Mix the cheese, sugar, orange blossom water and place the cheese in the center folding the corners to the center for desired size.
4. Turn back corners so cheese will show.
5. Place pieces in greased trays and brush tops with butter. Bake at 375 degrees in a preheated oven for 30-40 minutes, or until light gold.
6. Remove from oven and pour cold attar, about 2 tbsp, on each. Garnish with chopped pistachios and enjoy!
Title: Cherry Peach Cobbler
Ingredients:
- 1 cherry pie filling
- 1 cinnamon
- 1/2 lemon juice
- 2 Bisquick
- 1 sugar
- 4 milk
- 3 butter
- 2 lemon peel
- 1 ground cinnamon
- 1/8 vanilla ice cream
Instructions:
1. In a greased microwave safe 8" square baking dish, combine pie filling, peaches, lemon juice and cinnamon. Microwave uncovered on high for 3 to 4 minutes or until heated through, stirring once.
2. In a small bowl combine biscuit mix, 3 teaspoons sugar, milk, butter and lemon peel. Drop by rounded tablespoons onto filling.
3. Combine cinnamon and remaining sugar and sprinkle over topping.
4. Bake at 400 for 17 to 19 minutes or until golden brown.
5. Serve warm over ice cream.
Title: Peanut Butter & Chocolate Cookies
Ingredients:
- 100 dark chocolate
- 115 crunchy peanut butter
- 75 butter
- 100 soft brown sugar
- 1 egg
- 115 self-raising flour
Instructions:
1. Pre-heat oven to 180C/Gas 4. Line two trays with baking paper.
2. In a bowl mix the butter, brown sugar, and peanut butter.
3. Add the beaten egg and beat well.
4. Melt the chocolate. Either in the microwave (careful it burns VERY easily) or in a large bowl over a simmering pan of water.
5. Add the chocolate to the mixture and stir till even.
6. Slowly add the flour, being sure the dough is evenly mixed.
7. I generally use my hand to roll the dough into one inch balls which I then press onto the tray.
8. Bake for 12 minutes, then leave to cool another 5. Transfer to a wire rack and leave to harden.
Title: Best Cherry Cobbler
Ingredients:
- 1 milk
- 1 self-rising flour
- 1 sugar
- 1/2 butter
- 1 cherry pie filling
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter in casserole dish (or the dish you use to bake the cobbler).
3. In a separate bowl, mix together the milk, flour, and sugar.
4. Pour the mixture into the dish with the butter, don't stir.
5. Then add the pie filling again, not stirring, but do take a fork and move the filling around, just to disperse the mixture.
6. Bake for 1 hour.