lumicero/recipes-ing2inst huggingface dataset:
Title: Linzer Cookies
Ingredients:
- 1/4 butter
- 1 canola oil
- 3/4 sugar
- 1/2 lemon peel
- 1 egg
- 1 vanilla extract
- 1 2/3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/4 confectioners' sugar
- 1/3
Instructions:
1. Beat margarine, oil, granulated sugar and lemon peel, if using, until light.
2. Beat in egg and vanilla extract until smooth.
3. In separate bowl, combine flour, baking powder and salt.
4. Add to sugar mixture, and stir by hand just until dough is soft.
5. Divide dough in half, shape each half into a disk, wrap in plastic and refrigerate one hour, or until well chilled.
6. When ready to bake, preheat oven to 350°F.
7. Between two pieces of wax paper, roll out one disk to ¼" thickness.
8. Cut out cookies using a 1½"- to 2"-round cookie cutter or glass rim.
9. Using a ½"-round or shaped cutter, cut centers out of half the cookies.
10. Place cookies 2" to 3" apart on baking sheet coated with cooking spray.
11. Sprinkle cookies with centers cut out with almonds; if using, pressing gently to help them adhere.
12. Bake 10 to 12 minutes, until lightly golden around edges.
13. Transfer to rack to cool.
14. Repeat with remaining disk, rerolling scraps once to get as many cookies as possible.
15. Spread solid cookies with jam, and sprinkle cut-out cookies lightly with confectioners' sugar.
16. Top each solid cookie with a cut-out cookie.
17. Notes: Freeze Em; Freezing is a good idea for these cookies, since they're so low in fat that they don't keep as long as traditional high-fat cookies.
18. Store in airtight containers, or freeze them if they aren't going to be eaten within a day or two.
19. Soft and crisp cookies shouldn't be stored together; the crisp ones will go soggy, and the soft ones will lose moisture.
Title: Spicy Chocolate Souffle With Fleur De Sel
Ingredients:
- 8 dark chocolate
- 6 eggs
- 1/4 brown sugar
- 1 cayenne pepper
- 1/4 cream of tartar
- 1 butter
- granulated sugar
- fleur de sel
Instructions:
1. Chocolate.
2. Melt chopped, dark chocolate in a double boiler over medium-low heat. (If you don’t have a double boiler: add 1 inch of water to the bottom of a saucepan. Bring to a simmer on medium-low heat. Place a thick plastic bowl over the top and dump the chocolate into the bowl.) Once all the chocolate has been melted, set aside and cool for 10 minutes.
3. Egg Yolk Mixture.
4. In a small bowl add 3 egg yolks at room temperature (reserve the whites), brown sugar, and a big pinch of cayenne pepper. Whisk thoroughly.
5. Meringue.
6. Pour 6 egg whites into a big mixing bowl. Add a small pinch of cream of tartar (if you don’t have cream of tartar, you can use a few drops of white vinegar). Whop with a mixer until stiff peaks form. You’ve now made the meringue, set aside.
7. Putting it Together.
8. Preheat the oven to 375°F Transfer the yolk mixture to a large mixing owl. Add 1 tablespoon of the melted chocolate and stir. Repeat this process for the rest of the chocolate. (If you dump in all the melted chocolate at once, you’ll end up with scrambled eggs.) Slowly fold in the meringue, being careful not to over mix. Fold about ten times (the texture of the mixture should look a little scary and spotted with meringue bits, this is what makes the soufflé light). Butter 3 ramekins, dust with sugar, and tap off the excess. Pour the chocolate mix into the ramekins, leaving a ¼ inch at the top of each ramekin. Bake for 16 minutes, not a minute more.
9. Skiaffing it Together.
10. Sprinkle the soufflés with fleur de sel and serve immediately. Soufflés fall fast.
Title: No Cook Cocoa Balls - Chockladbullar
Ingredients:
- 3 quick oats
- 1/2 sugar
- 6 unsalted butter
- 6 flaked coconut
- 12 sugar
Instructions:
1. Mix together the quick oats, sugar, and cocoa powder. Add up to 6 tablespoons cold orange juice (or use the cold brewed coffee) to moisten. Using your hands, rub in the butter until batter holds together in a soft mass.
2. Shape the batter into walnut-sized balls. Roll each one in coconut or pearl sugar.
3. Place cocoa balls on baking sheet and refrigerate for at least one hour (if you like firmer cookies, place in freezer).
Title: Peach Cookies
Ingredients:
- 4 eggs
- 1/2 sugar
- 1 1/2 baking powder
- 1 flour
- 1 1/2 powdered sugar
- 3 1/2 margarine
- 1/2 shortening
- 1/4 salt
- 1/4 sugar
- 1/2 vermouth
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Batter: Mix all ingreients together except flour.
3. Beat well then blend in flour.
4. Shape into balls about 1 inch to 1 1/4 inch.
5. Place dough on ungreased cookie sheet and bake until golden brown, 3 to 10 minutes.
6. When completely cooled, scoop out the center of the cookies by using a very sharp paring knife.
7. Makes; 40 to 50 balls or 20 to 25 cookies.
8. Filling: Beat together sugar, margarine and oil.
9. Then beat in pineapple juice, salt and egg white.
10. Fill each cookie with filling; underfill each cookie but leave some filling on the edges of cookies.
11. This will be used to glue a top and bottom to make one cookie.
12. Press each cookie together matching up cookies that are similiar in size.
13. Topping: Mix together red sugar and the peach jello.
14. Use your judgement on how much red sugar you would like on top of each cookie.
15. Dip cookies in vermouth and count to 10: drain on a paper towel.
16. Next, take damp cookie and dip in sugar.
17. Let dry for 3 hours.
Title: Black Forest Trifle
Ingredients:
- 1 cherry pie filling
- 19 rum
- 1/4 instant chocolate pudding mix
- 1
Instructions:
1. Prepare cake according to package and cool.
2. Cut the cake into layers, then into pieces.
3. Place them so that they cover the bottom and sides of a large bowl.
4. Pour in cherry pie filling and cover with remaining cake.
5. Sprinkle rum over the cake.
6. Make pudding and pour over next.
7. Cover with whipped cream, shaved chocolate, and fresh cherries if desired.
Title: Baked Apple Roses
Ingredients:
- 4 apples
- 1/2 water
- 3 puff pastry
- 2 cinnamon
- 1
Instructions:
1. Preheat Oven to 375 degrees.
2. – Put apple slices in microwave safe bowl. Fill bowl with water and juice from half a lemon. Use enough water to make sure apple slices are covered by water. Microwave for 3 minutes. This will soften the apple slices and make them more pliable for rolling up.
3. – Next grab a sheet of puff pastry. Flour your board and roll out the puff pastry enough to make 6 strips at 3 inches wide. I scored and cut mine with a pizza wheel put you can use a knife.
4. – In a bowl mix your favorite fruit preserves with a couple tablespoons of water. Then spoon out the preserves in the center of the strip of puff pastry.
5. – Next place the apple slices long ways halfway on the strip. Keep adding slices until you reach the end. Then fold the puff pastry over the bottom of the apple slices.
6. – Roll up the puff pastry and place in a greased muffin tin.
7. – Bake the apple roses for 35-45 minutes.
8. – Pull out of oven and let cool for 5 minutes.
9. This would be such a beautiful dessert for any occasion, but I am definitely bookmarking it for Thanksgiving. I know my family will be so impressed by these (and it doesn’t hurt that they’ll think I spent a ton of time on them!).
10. Have you tried making apple roses before? What flavor would you use? Blueberry, cherry, orange?.
11. Inspiration for this video comes from: Cooking with Manuel.
Title: Egg Free Butter Cookies
Ingredients:
- 1/2 butter
- 4 honey
- 1 vanilla extract
- 1 flour
- 1 1/3 walnuts
- 1 pecans
- 2 icing sugar
- icing sugar
Instructions:
1. Cream the butter and honey until soft and fluffy. Add the flour and vanilla.
2. Stir in the nuts. Roll in a ball, cover and refrigerate for atleast an hour.
3. Roll into a small cherry size (too big and they won't bake properly), place into a prepared cookie sheet with baking paper (allow some spreading room, about and inch).
4. Bake in a 300oF oven for 40 minutes.
5. Remove from the oven and let sit for 5 minutes. Roll in icing sugar while still warm. Let cool and store in an airtight container with extra icing sugar.
Title: Flourless Peanut-Chocolate Cookies (Martha Stewart)
Ingredients:
- 3/4 sugar
- 1/2 baking soda
- 1/4 salt
- 1/2 vanilla extract
- 1 creamy peanut butter
- 1 egg
- 3/4 roasted peanuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. In a small bowl combine sugar, soda and salt.
3. In a large bowl, stir together sugar-soda-salt-mix, egg and vanilla until well combined. I used a wire whisk for this step.
4. Now add in the peanut butter, stir with a spoon til well combined and smooth.
5. Fold in chocolate chips and roasted peanut pieces.
6. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
7. Bake for about 12-14 minutes. Cookies will still be slightly soft, but firm up while cooling.
8. Allow to set on baking sheet for a couple of minutes and then transfer to wire racks to cool completely.
Title: Light Strawberry Shortcake Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 kosher salt
- 1 light butter
- 1 granulated sugar
- 2 granulated sugar
- 4 eggs
- 1/2 pure vanilla extract
- 6 light sour cream
- 2 strawberries
- 16
Instructions:
1. Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder, and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
2. Divide batter evenly among the tins using an ice cream scoop. Bake until a cake tester inserted into the middle comes out clean, about 20 minutes. Let cool on a wire rack, about 30 minutes.
3. Combine the chopped strawberries with the strawberry jam. Fill with enough strawberry filling to cover the top of the cupcake. Top with whipped cream and a slice of strawberry. Serve immediately.
Title: Strawberry Buttermilk Shortcakes
Ingredients:
- 2 all-purpose flour
- 1/2 sugar
- 1 baking powder
- 1/4 salt
- 1/3 butter
- 3/4 buttermilk
- 1 vanilla extract
- strawberry
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, combine flour, sugar, baking powder and salt. Rub in butter with your finger tips until mixture resembles coarse crumbs (or pulse a few times in a food processor). Stir in buttermilk and vanilla extract until the dough comes together. Add an additional tablespoon of buttermilk if the dough is slightly dry.
3. Drop by 1/4 cups (use a measuring cup) onto a parchment-lined baking sheet.
4. Bake for 15 minutes, or until golden.
5. Cool completely on a wire rack.
6. When ready to serve, slice each shortcake in half and top generously with strawberries and whipped cream.
Title: Janet's Apple Crisp
Ingredients:
- 4 tart apples
- 3/4 tart apples
- 1/2 brown sugar
- 1/2 flour
- 3/4 oats
- 3/4 cinnamon
- 1/3 nutmeg
- butter
Instructions:
1. Heat oven to 375 degrees F. Grease square pan, 8x8x2" or round deep dish pie pan. Place apple slices in pan. Mix remainder of ingredients thoroughly and sprinkle over apples.
2. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm and, if desired, with lifht cream or ice cream.
3. Variation:
4. Substitute 1 can (1 pound 5 ounces) cherry pie filling for the apples, reduce brown sugar to 2/3 cup.
Title: Fresh Strawberry Plus
Ingredients:
- 1 fresh strawberries
- 2 sugar
- 2 orange zest
- 1/2 amaretto liqueur
- 2 black pepper
- 1/4
Instructions:
1. Wash the berries, sort them, putting the perfect ones in a 1 qt bowl.
2. Mash the soft or mushy berries in a mixing bowl, adding sugar, orange juice, zest, cointreau, and pepper.
3. Pour over the berries and chill before serving.
4. Cook time is the chill time.
Title: Chocolate Cobbler
Ingredients:
- 1 self rising flour
- 6 butter
- 3/4 white sugar
- 2 instant coffee granules
- 1 milk
- 1/2 vanilla extract
- 1 brown sugar
- 1/2 - 3/4 white sugar
- 1/4 tap water
- 1/4 pecans
- 1 1/2
- 1
Instructions:
1. Pre-heat oven to 350 degrees. In a 8×8 baking dish and add the butter to the pan. You do not have to cut it up. Just add it directly to the dish. Place the dish into your pre-heated 350 degree oven. This will let the butter melt while we mix up the rest of the ingredients. In a separate bowl add the flour, white sugar, cocoa powder and about 1 teaspoons of instant coffee granules (optional). Stir the dry ingredients together. Next add to the dry ingredients, add milk and vanilla extract.
2. Stir together really well. Remove your butter pan from the oven and add the chocolate mixture right into that dish of melted butter. The chocolate batter tends to be a bit thick and pretty difficult to spread out evenly, but spread it around as best as you can. In a small bowl, add in the brown sugar, white sugar and the cocoa powder. Mix well. Sprinkle the topping evenly all over the top of your chocolate mixture.
3. Get very hot water. I just poured tap water into my measuring cup and then microwaved it for a couple minutes. You don’t need boiling water, but you do need the water to be really hot. Then, slowly, slowly, pour the hot water over the top of the cobbler. Place the dish in the oven for about 30-35 minutes. You want it to still be a bit jiggly when you pull it out of the oven. Let cool and serve warm with vanilla ice cream.
Title: Luscious Lemon/Raspberry Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/4 raspberries
- 12
- 6
- 1
Instructions:
1. Bake cake according to package directions in a 9X13 pan.
2. Frosting:
3. Fold together cool whip, lemonade and sweetened condensed milk (can add a few drops of lemon food coloring).
4. Place cake on tray and cut lengthwise.
5. Remove top layer.
6. Spread frosting on bottom layer, layer raspberries on top of frosting.
7. Place top layer of cake on top of frosting.
8. Frost top of cake.
9. Keep refrigerated until ready to serve.
Title: Swedish Apple Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 3 eggs
- 1 vanilla
- 1 1/2 flour
- 1 nutmeg
- 1/2 salt
- 1 baking soda
- 1 cinnamon
- 3 apples
- 1/2 brown sugar
- 1 1/2 milk
- 2 butter
- 3
Instructions:
1. Cream shortening, gradually add sugar.
2. Add eggs and vanilla, and beat well.
3. Sift flour with salt, spices and soda.
4. Mix into first blend. Add apples and nuts.
5. Spread into greased and floured 8 x 12 pan.
6. Bake at 350 for 25 minutes. Remove from oven, and spread topping.
7. Return to oven and bake 25 minutes longer until done.
8. Topping: Combine brown sugar with milk and butter in saucepan. Heat slowly until well blended. Spread over partially baked cake and bake as directed.
Title: The Escapade Continues
Ingredients:
- 2 walnuts
- 50 honey
- 2
Instructions:
1. serve chocolate cream in bowls.
2. mix in honey.
3. sprinkle with walnuts.
4. enjoy your escapade.
Title: Cherry Wink Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 shortening
- 1 granulated sugar
- 2 eggs
- 2 half-and-half
- 1 pure vanilla extract
- 1 dates
- 1 pecans
- 1/3 walnuts
- 2 1/2 maraschino cherry
- maraschino cherry
Instructions:
1. In large bowl, sift together flour, baking powder, baking soda and salt.
2. In a large mixing bowl, cream together the shortening and granulated sugar.
3. Blend in the eggs, one at a time, until well combined.
4. Add the milk and vanilla.
5. Gradually add the flour mixture and mix well.
6. Carefully add the chopped dates, nuts and 1/3 cup cherries and mix well.
7. Chill dough for about 1 hour so it is easier to roll into balls.
8. Shape dough into small balls using a level tablespoon for each cookie.
9. Roll each ball into the crushed cornflakes.
10. Place on greased baking sheet or parchment-lined baking sheet.
11. Top each cookie with 1/4 of a cherry, if desired.
12. Bake at 375 degrees for 10-12 minutes.
13. Enjoy!
Title: 24 Karrot Cake
Ingredients:
- 1/2 raisins
- 1/3 whole wheat pastry flour
- 1 white flour
- 1 baking powder
- 2 baking soda
- 2 cinnamon
- 1 salt
- 1/2 nutmeg
- 1/2 clove
- 1/2 canola oil
- 2 maple syrup
- 1 maple syrup
- 2 soymilk
- 1/2 apple cider vinegar
- 2 vanilla extract
- 1/2 carrots
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F and prepare two 8-inch round cake pans or line cup cake tins with paper liner. If using cake pans, line the bottoms with parchment paper and grease and flour the sides (or use a baking spray). For cupcakes, a quick shot of pan spray inside the liners will help avoid sticking.
2. Soak the raisins in the orange juice for about 10 minutes. Drain the raisins and reserve the orange juice. If you are in a hurry, you can put them in the microwave for 3 minutes or so to encourage rehydration.
3. Sift the dry ingredients in a bowl and set aside.
4. In another larger mixing bowl measure out the oil, maple syrup, soymilk, vinegar, vanilla and orange extracts, plus the orange juice from soaking the raisins.
5. Pour dry ingredients into wet and whisk until blended. Fold in the carrots and raisins.
6. Pour into cake or cupcake tins and bake for 30-35 minutes (cakes) or 20 minutes (cupcakes).
7. Cool for 10 minutes and remove from tins.
Title: Lemon and Ginger Brioche Bread Pudding
Ingredients:
- 6 unsalted butter
- 1/4 sugar
- 1/2 sugar
- 1 half-and-half
- 4 lemon zest
- 6 crystallized ginger
- 2 eggs
- 6 salt
- 1 pure vanilla extract
- 1/2
Instructions:
1. Position an oven rack in the middle of the oven; preheat oven to 350°.
2. Butter an 8-inch square glass baking dish.
3. Place the bread on a large baking sheet; drizzle with the butter.
4. Sprinkle with 1 tablespoon sugar, and toss to coat.
5. Spread the bread in a single layer and bake, stirring halfway through, for 15 minutes or until a deep golden brown.
6. Let cool on the baking sheet.
7. Meanwhile, bring the half-and-half just to a boil in a large heavy saucepan over medium-high heat.
8. Remove the pan from the heat; stir in the zest and ginger; let stand, covered, for 20 minutes.
9. Pour the half-and-half through a fine strainer set over a large glass measure or bowl, and wipe out the saucepan.
10. Whisk together the eggs, the remaining 1/2 cup sugar, and the salt in a medium bowl.
11. Slowly pour in the warm half-and-half, whisking constantly.
12. Return mixture to the saucepan and cook, whisking constantly, over med-low heat for 5-7 minutes, until the custard has thickened and coats the back of a spoon; if you draw your finger across it, it should leave a track.
13. Do not let the custard boil or scorch on the bottom; if tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the custard, continuing to whisk.
14. Remove from the heat and whisk in the vanilla.
15. Pour the mixture through a fine strainer set over a large glass measure or bowl.
16. Transfer the bread to the baking dish and toss with the apricots.
17. Pour the custard over the bread.
18. Push down the bread with a spoon to submerge it.
19. Let stand for 30 minutes, or until the bread is softened.
20. Preheat the oven to 300°; have ready a roasting pan.
21. Put on a kettle of water to boil for the water bath.
22. Cover the baking dish with foil and seal the edges tightly.
23. Place the baking dish in the roasting pan and place in the oven.
24. Pour in enough boiling water the pan the come halfway up the sides of the baking dish.
25. Bake for 1 hour.
26. Carefully remove the foil and bake the bread pudding for 15 minutes longer, or until the top is golden brown but the center is still slightly jiggly.
27. Carefully remove the baking dish from the pan and let cool slightly on a wire rack.
28. Serve the pudding warm in bowls.
Title: Auntie Em's Coconut Cupcakes
Ingredients:
- 2 1/3 flour
- 1 baking soda
- 1 salt
- 1 buttermilk
- 1 eggs
- 3 vanilla extract
- 1 1/2 sugar
- 2 sweetened flaked coconut
- 1 1/3 cream cheese
- 1 3/4 butter
- 1/2 powdered sugar
- 5/8 vanilla extract
- 3 1/3 sweetened flaked coconut
- 1
- 1 1/2
Instructions:
1. MUFFINS:
2. Preheat the oven to 325 degrees F.
3. In a medium bowl, sift the flour, baking soda and salt and set aside.
4. In the large bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract and sugar.
5. On low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix.
6. Gently fold in the coconut.
7. Place 18 paper muffin-tin-liners into muffin-tin cups (or grease the cups with butter).
8. Fill each cup with a generous 1/4 cup of batter, so that it comes 3/4 th's up the side of each cup.
9. Bake for 20 to 25 minutes, until a wood pick inserted in the middle comes out clean.
10. Remove the cupcakes to a rack and allow to cool completely.
11. FROSTING.
12. Beat the cream cheese on low speed until smooth, scrape down the sides of the bowl.
13. Add the butter and continue mixing on medium speed until smooth.
14. Scrape down the bowl again.
15. Add the powdered sugar in three additions at low speed, after each addition scrape down the bowl again.
16. Add 1 teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
17. Frost each cupcakes with 3 teaspoon frosting and sprinkle with shredded
18. coconut.
19. The cupcakes will keep for about 3 days.
Title: Grilled Pineapple With Nutella
Ingredients:
- 2 fresh pineapple
- 2/3 mascarpone cheese
- 1 vanilla extract
- 1 sugar
- 2/3 Splenda sugar substitute
- 6 toasted hazelnuts
- 3
Instructions:
1. Whisk the mascarpone cheese, vanilla and sugar till smooth and blended.
2. Set aside (For ease of serving, I scoop into a ziploc bag, and seal. Then when it's serving time, I just snip the corner and drizzle thin streaks of it all over the pineapple slices.).
3. Combine the Nutella with cream in a small saucepan, and stir constantly over low heat for about 5 minutes, till satiny smooth, and easy to pour.
4. Set aside.
5. Grill pineapple slices in a grill pan sprayed with Pam over medium heat.
6. (you can also cook at medium high heat on BBQ, using Pam, also) Grill slices about 3 minutes per side, so you get those nice"grill marks.
7. "Arrange the pineapple on a large platter or shallow serving dish.
8. Drizzle Nutella over the pineapple.
9. then snip the corner of the bag, and drizzle the mascarpone over the top.
10. Sprinkle the hazelnuts over the top, and serve immediately.
Title: Nuts for You Chocolate Molten Lava Cakes
Ingredients:
- 4 butter
- 1/2 powdered sugar
- 1 eggs
- 2 flour
- 2 Cool Whip
- 6 powdered sugar
- 1/4
- 1/2
Instructions:
1. Preheat oven to 425°F Spray six jumbo muffin cups with non-stick cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted.
2. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour and nuts. Divide the batter amongst the cups. Bake 13 to 14 minutes or until sides are firm but centers are soft.
3. Let stand 1 minute Carefully run small knife around cakes to loosen (if necessary). Invert cakes onto dessert dishes. Serve immediately, topped with cool whip or powdered sugar.
4. TO MAKE BATTER A DAY AHEAD: Prepare the batter as directed and pour into greased jumbo muffin cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
Title: Heath Bar Cake
Ingredients:
- 2 flour
- 1 brown sugar
- 1/2 white sugar
- 1/4 margarine
- 1 baking soda
- 1 egg
- 1
- 6
Instructions:
1. MIx together flour, brown sugar, white sugar and margarine like pie crust, cutting the margarine into flour and sugar. Reserve 2/3 cup for topping.
2. Mix well, sour milk, baking soda and egg to flour mixture, pour into a greased 9x13 pan.
3. Crush Heath Bars and add to the 2/3 cup reserved flour misture.
4. Sprinkle over top of cake and bake at 350 degrees for 20 minutes.
Title: Peach Sundae Crunch
Ingredients:
- 1/4 brown sugar
- 1/4 butter
- 2 margarine
- 1/4 cinnamon
- 1 vanilla ice cream
- frozen yogurt
Instructions:
1. In a shallow baking pan, combine oats, brown sugar, butter and cinnamon; spread evenly in pan.
2. Bake at 350* for 10 minutes.
3. Remove from oven and stir to break into small pieces as mixture cools.
4. To serve, spoon peaches into dessert dishes; top with a scoop of ice cream.
5. Sprinkle with crumb mixture.