lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Pound Cake With Chocolate Glaze
Ingredients:
- 1/2 shortening
- 1 butter
- 3 margarine
- 5 sugar
- 2 eggs
- 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 1/4 milk
- 1 vanilla extract
- 3 powdered sugar
- 3/4 hot water
- 2 egg
- 1 butter
- 1 margarine
- 5 pecans
Instructions:
1. FOR THE CAKE:.
2. Cream shortening and butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, 1 at a time, beating after each addition.
3. Sift flour, baking powder, salt, and cocoa together. Add to creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until blended after each addition. Stir in vanilla.
4. Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes; remove from the pan, and cool completely on a wire rack.
5. Spoon Chocolate Glaze over the top of the cake, allowing it to drizzle down the sides of the cake. Sprinkle top of cake with chopped pecans, if desired.
6. FOR THE CHOCOLATE GLAZE:.
7. Microwave the chocolate baking squares in a large glass bowl at high for 1 1/2 minutes, or until melted, stirring twice. Add sugar and water, beating at medium speed with an electric mixer until blended. Add egg, and beat until blended. Add egg yolk, and beat until mixture cools. Add butter, 1 tbsp at a time, beating until blended. Serve over cake.
Title: Honey Roasted Pears With Brandy Vanilla Ice Cream
Ingredients:
- 1 vanilla ice cream
- 1/4 brandy
- 4 pears
- 1/4 lemon juice
- 1/4 butter
- 1/4 honey
- 1 pure vanilla extract
- 1 orange zest
- 1 lemon zest
- 1/4 cinnamon
- 1/4 nutmeg
- 1/4 allspice
- lemon slice
Instructions:
1. For the brandy ice cream:
2. Stir together the ice cream and the brandy until well blended. Freeze until serving time.
3. Preheat oven to 350 degrees.
4. For the pears:
5. Halve, peel and core pears. Immediately sprinkle with lemon juice to prevent browning. In a large, rimmed baking pan, mix the remaining lemon juice with the butter, honey and vanilla. Stir in the orange and lemon zest, and the spices. With a small, sharp knife, score the rounded part of each pear half diagonally in one direction, then the other, to form a diamond pattern. Place pears cut side down in baking pan. Spoon honey mixture over pears.
6. Bake pears 40-45 minutes, basting them with pan juices every 10 minutes or so, until the are very soft when pierced. Place one pear half on each plate and place scoops of ice cream around them. Garnish with the lemon and orange slices.
Title: Mexican Tortilla Apple Strudel
Ingredients:
- 1 10-inch flour tortilla
- 8 granny smith apples
- 1 raisins
- 4 pecans
- 3/4 walnuts
- 2 sugar
- 1/2 cinnamon
- 1/2 butter
- granola cereal
- powdered sugar
Instructions:
1. Combine apples with raisins, nuts, sugar, and cinnamon.
2. Brush tortillas with melted butter.
3. Sprinkle tortillas with cereal, then 2 TBS apple mixture.
4. Roll tortilla up and brush each with melted butter.
5. Bake on buttered baking pan 350 degrees until browna and crisp (time depends on how hot your oven bakes, I bake mine about 15 to 20 minutes).
6. Dust with powered sugar.
7. YUM!
Title: Vegan Chocolate Chip Cookies
Ingredients:
- 1 1/4 flour
- 1/2 vegan margarine
- 1/2 brown sugar
- 1/4 white sugar
- 1 vanilla
- 2 water
- 1/2 baking soda
- 1/2 salt
Instructions:
1. preheat oven to 350°.
2. cream margarine and sugar.
3. mix in vanilla, then water.
4. in a seperate bowl combine flour, baking soda, and salt.
5. add dries to wet ingredients.
6. drop spoonfuls of batter onto greased or foil lined cookie sheet
7. bake for 8-11 minutes.
Title: Rose Water Devil's Food Cupcakes With Rose Water Buttercream
Ingredients:
- 1 water
- 1 rose water
- 1/4 eggs
- 1/3 butter
- 3 confectioners' sugar
- 1 heavy whipping cream
- 3 1/2 vanilla extract
- 1 rose water
- 1
Instructions:
1. On the package of devil's food cake mix, there should be directions for preparing your cupcakes. The only difference is that you are going to replace a quarter cup of the water normally used with rose water. You may adjust the amount of rose water according to preference, but the total water content of both should stay at 1 1/4 cups.
2. For the frosting, in a bowl, combine butter and sugar. Beat till blended.
3. Add the cream, rose water, vanilla and food coloring and beat for an additional 3 to 5 minutes or until smooth and creamy.
4. Cream your cupcakes and enjoy.
Title: Cheap Dark Fruitcake
Ingredients:
- 2 brown sugar
- 1/2 shortening
- 2 water
- 1 raisins
- 3 flour
- 2 baking soda
- 1 salt
- 1 nutmeg
- 1 cinnamon
- 1/2 clove
Instructions:
1. Mix together 2 cup brown sugar, 1/2 cup shortening, 2 cups water and 1 lb. sticky raisins. Boil for 5 minutes. Remove from heat and let cool.
2. Sift together flour, baking soda, salt, nutmeg, cinnamon and cloves. Add to raisin mixture.
3. Bake for 1 hour in 325F oven.
4. You can also add cherries (red and green), mixed peel, nutmeats, and currants as well to this recipe.
Title: Lemonade Pie
Ingredients:
- 1 graham cracker pie crust
- 1 Cool Whip
- 1 fresh mint leaves
- 1
- 3 -5
Instructions:
1. cool grahm cracker crust.
2. mix frozen lemonade with eagle brand milk (and food coloring if you choose).
3. add 3/4 of the cool whip.
4. pour in the cooled crust.
5. refrigerate 1 hour.
6. garnish with remaining cool whip and mint.
7. ENJOY.
Title: Mexican Chocolate Ganache
Ingredients:
- 10 bittersweet chocolate
- 1/2 heavy whipping cream
- 1 1/2
Instructions:
1. Put all ingredients into a microwave-safe bowl.
2. Microwave on high for 30 seconds, stir to combine.
3. Continue repeating heating in microwave, using 30 seconds at a time, until completely mixed into smooth consistency.
4. Cool to room temperature, use as cake/dessert frosting or filling.
Title: Apple and Mixed Berry Crumble
Ingredients:
- 6 granny smith apples
- 1 lemon juice
- 2 caster sugar
- 1/2 blueberries
- 1/2 raspberries
- 1/2 strawberry
- 1/2 brown sugar
- 1 baking powder
- 1/2 rolled oats
- 150 plain flour
- 100 butter
- ice cream
- custard
Instructions:
1. Preheat oven to 200 degrees Celsius.
2. Place apple, 2 tablespoons of water, lemon juice and caster sugar in a saucepan. Cover and cook over low-medium heat, stirring occasionally for about 10 minutes until soft, divide the apples between 8 cup size serving dishes.
3. Mix the berries together and sprinkle over the apples, pushing some of them into the apples.
4. Place the brown sugar, baking powder, rolled oats and flour in a bowl and mix well.
5. Use your fingers to rub the butter into the flour mix until it resembles rough breadcrumbs.
6. Top the apples with the crumble mixture and bake in the oven for 20 minutes or until golden brown and bubbly. Serve warm, with ice-cream, double crème or hot custard.
Title: Baked Rice Pudding (Unni Riisipuuro)
Ingredients:
- 1 milk
- 3 butter
- 1/4 sugar
- 1/2 eggs
- 3 salt
- 1/2 cinnamon
- 1/2
- 1
Instructions:
1. Cook rice according to package directions. Drain and rinse under cold water.
2. Combine milk, melted butter, sugar, eggs, and salt.
3. Stir in the rice and pour into a well-buttered 2-quart casserole.
4. Combine the sliced almonds and cinnamon and sprinkle over the pudding.
5. Bake in a moderate oven (350 degrees Farenheit) for about 1 hour or until the pudding has thickened sufficiently.
6. Press the whole almond into the pudding and cover the mark left.
7. Serve either hot or chilled with the light cream to pour over it.
Title: Chocaroon Pie
Ingredients:
- 3 unsalted butter
- 1/2 eggs
- 3 sugar
- 3/4 flour
- 1/2 vanilla extract
- 1 sweetened condensed milk
- 2/3 sweetened coconut
- 2 2/3
Instructions:
1. Heat oven to 350. Coat a 9 inches pie plate with nonstick spray.
2. Melt chocolate and butter in a small sauce pan over low heat.
3. Stit together eggs, sugar, flour and vanilla and add to chocolate mixture. Pour into prepared pie plate.
4. Combine sweetened condensed milk and coconut. Spoon over chocolate mixture leaving 1/2-1 inch border.
5. Bake at 350 for 35-40 minutes until center is firm but still moist
6. Cool completely on wire rack.
Title: Lee Holmes' Supercharged Healthy Christmas Fruit Cake
Ingredients:
- 1 walnuts
- 1/3 ground cinnamon
- 3 allspice
- 1/2 ground ginger
- 1/2 nutmeg
- 1/4 baking powder
- 1/4 baking soda
- 1 vanilla extract
- 1/2 salt
- 1 lemon zest
- 1/4 lemon juice
- 1 coconut milk
- 3 walnut oil
- 4 eggs
- 3
- 1/2
Instructions:
1. Preheat your oven to 325 degrees and line an 8 inch cake tin or springform pan with parchment paper.
2. In a mixing bowl combine almond meal, chopped walnuts, dried fruit, spices, baking powder, soda, vanilla, salt and lemon zest.
3. In a separate bowl, place lemon juice, coconut milk, oil and eggs and whisk together. Add the dry ingredients to wet and fold through with a wooden spoon. Spoon the mixture into prepared tin then press the mixture down into the tin using your hands so that it is compact and tightly packed.
4. Bake for 1 hour on the middle shelf of the oven.
5. Open oven and placed blanched almonds on top in a decorative pattern and return to oven for 30 minutes.
6. Check cake with a skewer and remove the cake from the oven when the skewer comes out clean.
7. Let cool then carefully remove from tin or pan. Store in sealed container in fridge.
Title: Clove Cookies
Ingredients:
- 1 clove
- 1 vanilla
- 1 flour
- 1 egg
- 1/2 brown sugar
- 1/2 white sugar
- 1 butter
Instructions:
1. Gently stir together the flour and all sugar. Add the clove after done stirring.
2. In a separate bowl mix the vanilla and the egg. Then gently pour in the melted butter while stirring rapidly. Add the wet ingredients to the dry ingredients. Stir until the consistency of play dough. Cook for 12-15 minutes at 350 degrees Fahrenheit.
Title: Hummingbird Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 cinnamon
- 1 baking soda
- 1 salt
- 3 eggs
- 1 crushed pineapple
- 2 bananas
- 1 1/2 cream cheese
- 1 margarine
- 1 powdered sugar
- 1/4 vanilla
- 4
- 1
Instructions:
1. Mix well and pour in a greased and floured layer pans (3),or in a 9by13 inch pan.
2. Bake layer pans for 30 minutes in a 350 degree oven.
3. The oblong pan takes about 1 hour to bake.
4. Cream Cheese Frosting:Cream margarine and cream cheese.
5. Add sugar,vanilla and powdered sugar.
6. Mix well and add nuts.
7. Spread on cake.
Title: Sugar Cookies
Ingredients:
- 2 white sugar
- 1 butter
- 2 vanilla extract
- 2 eggs
- 6 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 buttermilk
Instructions:
1. In a mixing bowl, cream sugar, butter and vanilla until light colored.
2. Beat in eggs.
3. In a large bowl, sift together flour and baking powder.
4. In a separate small bowl, dissolve the baking soda in the buttermilk.
5. Stir the egg mixture and buttermilk mixture into the dry incrementally. The dough should be stiff.
6. Refrigerate overnight.
7. Preheat oven to 350°F (175°C)
8. Roll dough out on a lightly floured surface to 1/4 inch thick.
9. Cut with cookie cutters and arrange on cookie sheets.
10. Bake at 350° for 8-10 minutes.
Title: Chili Chocolate Ganache Frosting
Ingredients:
- 1 1/2 heavy cream
- 3/4 dried chile pequins
- 12 bittersweet chocolate
- 1/4 butter
- 2 -3 powdered sugar
Instructions:
1. Heat the cream over medium heat until it bubbles around saucepan edge.
2. Place pepper and chopped chocolate in a medium sized bowl.
3. Pour heated cream over the chocolate.
4. Let the mixture sit for about 30 seconds then start whisking it until smooth.
5. Add butter in pats and mix until combined.
6. Set aside mixture and stir occasionally with a wooden spoon until cool.
7. Beat with an electric mixer until smooth. Optionally you can add sifted powdered sugar and beat until combined. This will sweeten the frosting and make it less rich and intense. Also helpful if you are low on chocolate and want to stretch the frosting a bit further.
Title: Marble Cake
Ingredients:
- 2 sugar
- 1 eggs
- 4 water
- 1 flour
- 3 salt
- 1/8 baking powder
- 3
Instructions:
1. Cream sugar and oil together.
2. Add eggs one at a time, beating well after each one.
3. Add liquid alternately with the flour.
4. Add the salt, baking powder, and vanilla.
5. Preheat oven to 325.
6. Pour all but ¼ of the batter into a greased 9 x 13 pan.
7. Add cocoa to remaining batter.
8. Then pour into white mixture and cut with knife a few times.
9. Do not stir.
10. Bake for 50 minutes.
Title: Orange Float Cookies
Ingredients:
- 2 flour
- 1/2 heavy cream
- 1/2 butter
- 1/4 powdered sugar
- 2 powdered sugar
- 3/4 butter
- 1/4 heavy cream
- 1
- 2
- 1/4
Instructions:
1. Cream butter, add flour.
2. Stir in cream, orange extract, mix well, until dough holds together.
3. Roll dough out thinly on board dusted with powdered sugar.
4. Cut with 1 1/2 to 2-inch cookie cutter.
5. Bake at 400° for 8-9 minutes.
6. Cool completely on wire rack.
7. For filling: Combine all filling ingredients. Add more powdered sugar, or cream, as necessary to make spreadable filling.
8. Spread filling on cookies, top with another cookie.
Title: Pear and Apple Cobbler
Ingredients:
- 2 cornstarch
- 1/4 ground nutmeg
- 1/8 ground nutmeg
- 2/3 pears
- 1 biscuit mix
- 1 sugar
- 1 1/2 sugar
- 2 milk
- 2 butter
- 1/2 margarine
- 2
Instructions:
1. Add cornstarch, 1/4 teaspoon nutmeg, and orange juice to a large saucepan; stir to combine.
2. Gently stir in apple pie filling and pears.
3. Bring mixture to a boil; cook and stir for 1 to 2 minutes or until thickened; keep warm.
4. In a mixing bowl, add biscuit/baking mix, 2 tablespoons sugar, milk and butter; combine just until blended.
5. Pour hot filling into an ungreased 11x7 inch baking dish.
6. Drop batter in 6 mounds onto fruit mixture.
7. Mix together the remaining sugar and nutmeg and sprinkle over the top.
8. Bake at 350 degrees for 35-40 minutes or until bubbly and a pick inserted in the biscuit topping comes out clean.
9. Serve warm.
Title: Peanut Butter Balls
Ingredients:
- 1 butter
- 2 powdered sugar
- 1 pecans
- 4 peanut butter
- 3 graham cracker crumbs
- 1 chocolate chips
- 12
- 1/4
Instructions:
1. In very large bowl,add crushed graham crackers, both boxes of powered sugar(2lbs),peanut butter, softened butter, pecans and coconut. Mix together until your arms feel weak, about 30 minutes. Roll into 1 inch balls, put on cookie sheet lined with wax paper and refrigerate.
2. In a double boiler with medium heat, add 1/8 block paraffin wax for every 6 oz. chocolate chips-start with this amount to make approximately 100 balls, and repeat for next 100. If you try to do all 200 at once, the butter in the balls softens and makes the dipping much harder. When chocolate and wax mixture has melted turn fire to low. Using wooden skewers coat balls and drop on another wax paper covered cookie sheet and refridgerate.
Title: Fresh Peach Cobbler
Ingredients:
- 2 1/2 sugar
- 1/4 cornstarch
- 1 salt
- 1 unbleached all-purpose flour
- 1 sugar
- 3 baking powder
- 1 baking soda
- 3/4 salt
- 1/4 unsalted butter
- 1/4 plain yogurt
- 5
- 1/3
Instructions:
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.
2. FOR THE FILLING:.
3. Peel peaches then halve and pit each. (Note: If your peaches are firm, you should be able to peel them with a sharp vegetable peeler. If they are too soft, and ripe to withstand the pressure of a peeler, you'll need to blanch and shock them before peeling.).
4. Using small spoon, scoop out and discard dark flesh from pit area.
5. Cut each half into 4 wedges.
6. Gently toss peaches and sugar together in a large bowl; let stand for 30 minutes, tossing several times.
7. Drain peaches in colander set over large bowl.
8. Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl.
9. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish.
10. Bake until peaches begin to bubble around edges, about 10 minutes.
11. FOR THE TOPPING:.
12. While peaches are baking, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt in food processor to combine.
13. Scatter butter over and pulse until mixture resembles course meal, about ten 1-second pulses.
14. Transfer to medium bowl; add yogurt and toss with rubber spatula and cohesive dough is formed. (Don't over-mix dough or biscuits will be tough.).
15. Break dow into 6 evenly sized but roughly shaped mounds and set aside.
16. TO ASSEMBLE AND BAKE:.
17. After peaches have baked 10 minutes, remove peaches from oven and place dough mounds on top, spacing them at least 1/2 inch apart ( they should not touch).
18. Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes.
19. Cool cobbler on wire reack until warm, about 20 minutes; serve.
Title: Cherry Cobbler With Shortcake Topping
Ingredients:
- 2 cake flour
- 1/4 sugar
- 2 baking powder
- 1/2 salt
- 6 unsalted butter
- 3/4 heavy cream
- 2 fresh cherries
- 1/4 honey
- 1/4 brown sugar
- 1/4 ground cinnamon
- 1 cornstarch
- 2 lemon juice
- 2 kirsch
- 1 unsalted butter
- 2 unsalted butter
- 2 heavy cream
- 2 sugar
Instructions:
1. Directions:
2. Start with the shortcake topping:.
3. Put the cake flour, sugar, baking powder, and salt into a food processor fitted with the stainless-steel blade; turn the machine on and off a few times to combine.
4. Add the chilled butter and pulse the machine several times until the butter is chopped up into small pieces the size of gravel.
5. With the motor running, pour the cream through the feed tube; stop processing the moment the dough barely begins to form a ball.
6. Gather the dough together and transfer to a lightly floured work surface.
7. With a lightly floured rolling pin, gently press or roll out the dough to an 8-inch by 8-inch square.
8. With a large, sharp knife or pastry trimmer, neatly trim the edges of the square; then, cut it into 9 equal squares.
9. Line a baking sheet with parchment paper, transfer the squares to the baking sheet.
10. Refrigerate at least 30 minutes or until needed.
11. Now move on to the fruit filling.
12. Preheat the oven to 375 degrees F. while you make the filling.
13. In a medium bowl, stir together the cherries, honey, brown sugar, and cinnamon.
14. Dissolve the cornstarch in the lemon juice and Kirsch, and stir into the cherry mixture. Mix thoroughly.
15. Grease an 8 x 8 x 2-inch baking pan or a 2-quart baking dish with the soft butter.
16. Spoon the fruit mixture into the buttered pan.
17. Dot its surface with the chilled butter.
18. Arrange the chilled shortcake squares neatly on top of the filling in the pan.
19. Brush the shortcake with the heavy cream and sprinkle with the granulated sugar.
20. Bake in the preheated oven until the shortcake is golden brown and the fruit is bubbly, 35 to 40 minutes.
21. Remove from the oven and let it to settle at room temperature for at least 10 minutes.
22. To serve:.
23. Use a large spoon to transfer each square of shortcake and the filling beneath it to individual dessert plates.
24. Spoon some powdered sugar into a fine meshed sieve held over the cobbler and tap the side of the sieve to dust each portion.
25. Add a scoop of ice cream for each guest who would like one, and serve.
Title: So Simple Sugar Cookies
Ingredients:
- 2 3/4 flour
- 1 baking soda
- 1/2 baking powder
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1 vanilla extract
Instructions:
1. Preheat oven to 375 degrees.
2. Mix flour, baking soda, baking powder in small bowl and set aside.
3. In another bowl, cream butter and sugar until smooth.
4. Beat in egg and vanilla.
5. Gradually blend in dry ingredients.
6. Roll rounded teaspoons of dough into balls and place onto ungreased cookie sheets.
7. Bake for 8-10 minutes or until golden.
8. Cool.
Title: Cherry and Cream Parfaits
Ingredients:
- 1 sugar
- 3 vanilla extract
- 1 salt
- 1 sour cream
- 1 cherry pie filling
- 1
Instructions:
1. In a mixing bowl, whip cream until soft peaks form.
2. Gradually add sugar, vanilla, and salt; beat until stiff peaks form.
3. Fold in sour cream.
4. Set aside six cherries from pie filling.
5. Spoon half of the remaining pie filling into parfait glasses; top with half of the cream mixture.
6. Repeat layers.
7. Top with reserved cherries.
8. Keep in refrigerator until ready to serve.
Title: Double-Decker Mud Cake
Ingredients:
- 250 butter
- 150 white chocolate
- 2 caster sugar
- 1 milk
- 1 1/2 plain flour
- 1/2 self raising flour
- 1 vanilla essence
- 2 eggs
- 2 cocoa powder
- 600
- 1
Instructions:
1. Preheat oven to slow.
2. Grease two deep 20cm round cake pans, line base and sides with baking paper.
3. Combine butter, white chocolate, sugar and milk in medium saucepan, stir over heat, without boiling, until smooth, transfer mixture to large bowl, cool for 15 minutes.
4. Whisk sifted flours into white chocolate mixture.
5. Whisk in essence and egg.
6. Pour half of mixture into one prepared pan.
7. Whisk sifted cocoa into remaining mixture.
8. Pour into other prepared pan.
9. Bake cakes in slow oven about 50 minutes.
10. Stand cakes 5 minutes, turn top-side, up onto wire rack to cool.
11. Combine milk chocolate and cream in medium saucepan, stir over low heat until smooth.
12. Transfer to medium bowl, cover and put in fridge, stirring occasionally, until is of spreading consistency.
13. Reserve 1 cup of chocolate mixture for spreading over cake.
14. Split each cooled cake in half.
15. Centre one layer on serving plate, spread 1/2 cup of remaining milk chocolate mixture, repeat layering, alternating colours.
16. Cover top and sides of cake with reserved chocolate mixture.
Title: Silvanas Graham-Style
Ingredients:
- 1/4 butter
- 1/4 margarine
- 1/2 powdered sugar
- 1/2 confectioners' sugar
- 75 vanilla extract
- 5 cashew nuts
- 1/3 chocolate graham crackers
- chocolate graham cracker
Instructions:
1. DO FILLING. Whip butter and margarine until smooth. Add powdered sugar and vanilla extract. Beat until creamy and well-blended. Set aside about 1/4 cup for decorating. Mix in chopped cashew nuts.
2. ASSEMBLE. Spread about 1 teaspoon butter cream on square Grahams piece. Top with another square piece to make it look like a sandwich. Repeat this procedure until you have 7 sandwiches.
3. SPREAD a thin layer of butter cream all over each graham-butter cream sandwich. Roll and cover sandwiches in crushed MY San Grahams Chocolate. Chill and serve.
Title: Creamy Creamless Cinnamon Yogurt Fruit Dip
Ingredients:
- 1/2 plain yogurt
- 1/8 ground cinnamon
- 1 pure maple syrup
Instructions:
1. Line a colander with about 4-6 layers of paper towels, covering the bottom of the colander completely.
2. Rest the colander on another pot to collect the whey.
3. Gently pour the yogurt over the paper towels, cover with cling-wrap (or with anything else) and let it sit in the refrigerator overnight or for 8 hours.
4. The next morning, after a good night's sleep, walk to your refrigerator, remove the colander from it, uncover, and carefully scrape of the now-thickened yogurt onto a small (preferably pretty) bowl.
5. Add the cinnamon and maple syrup and mix well.
6. The consistency of the dip will be that of a soft-serve ice-cream!
7. Enjoy this dip with a fresh, cold, chopped apple, or banana, or any fruit you like!
Title: Fast, Easy Apple Cobbler
Ingredients:
- 20 baking mix
- 1 all-purpose flour
- 2 baking powder
- 1 sugar
- 3 egg
- 1 salt
- 1/2 canola oil
- 7/8 vanilla extract
- 1/2
Instructions:
1. Preheat the oven to 350-degrees F.
2. In a mixing bowl, whisk together the baking mix, the flour, baking powder, 2 tablespoons of the sugar, the beaten egg, the salt, the canola oil, the vanilla, and the milk. The batter will be pretty thin.
3. Spray a 9" x 9" baking dish with the cooking spray and spread the apple pie filling in the bottom. Pour the batter over it and place into the preheated oven.
4. After 25 minutes, remove the cobbler from the oven and sprinkle the remaining sugar (1 tablespoon) and the cinnamon over the top. Return it to the oven right away and bake for 15-20 more minutes until it is light brown on top. You can test the top with a toothpick at the end of this time to see if it comes out clean. If so, it's done. If not, bake for a few more minutes.
5. NOTE: You can also substitute cherry or blueberry pie filling for this recipe!