lumicero/recipes-ing2inst huggingface dataset:
Title: Bobby Flay's Grilled Peach Cobbler a La Mode
Ingredients:
- 4 brown sugar
- 8 ground cinnamon
- 8 vanilla ice cream
- 1 granola cereal
- 1
- 1/2
Instructions:
1. Cut four 12-inch squares of aluminum foil.
2. Cut each peach into eighths and divide among the squares.
3. Divide the butter, sugar, and cinnamon over the peaches.
4. Fold the foil and seal the edges.
5. Cook over a medium grill until the peaches are soft and butter has melted, about 15 minutes. Remove from heat for about 5 minutes.
6. Scoop the ice cream into four bowls.
7. Top with peach mixture.
8. Sprinkle with granola and drizzle on caramel sauce.
Title: New York Times Sour Cream Pumpkin /Carrie Sheridan
Ingredients:
- 1 sugar
- 1 salt
- 1/4 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/4 ground cloves
- 1/8 canned pumpkin puree
- 1 1/2 eggs
- 3 sour cream
- 1
Instructions:
1. Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
2. Reduce the oven temperature to 350 degrees.
3. Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
4. Blend in the pumpkin puree.
5. Beat the egg yolks and stir into the mixture.
6. Add the sour cream and mix well.
7. Cook over hot, not boiling, water until thick, stirring constantly.
8. Beat the egg whites until they form soft peaks.
9. Gradually beat in the remaining sugar.
10. Fold into the pumpkin mixture.
11. Turn into the pie shell and bake for 45 minutes, or until the top has browned.
12. Serve with whipped cream, if desired.
Title: S'More Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 granulated sugar
- 4 eggs
- 1 vanilla
- 1 honey
- 2 all-purpose flour
- 1 baking soda
- 1 1/2 salt
- 1 baking powder
- 1/2 chocolate chips
- 1 miniature marshmallow
- 16
- 1/2
Instructions:
1. Cream butter and both sugars until light and fluffy.
2. Add eggs, honey and vanilla, mixing well.
3. Add flours, crushed wafers, salt, baking powder and soda.
4. Add chocolate chips and marshmallows.
5. Roll into balls and place two inches apart on a cookie sheet.
6. Bake for 10 minutes at 375 degrees F.
Title: Low fat and sugar fruit loaf
Ingredients:
- 1 pitted dates
- 1 sultana
- 1/4 Splenda sugar substitute
- 1 sugar substitute
- 1 water
- 1 1/2 baking soda
- 1 self raising flour
- 1 walnuts
- 1 egg
- low-fat plain yogurt
Instructions:
1. Combine dates, sultanas, baking soda, SPLENDA and water in a saucepan.
2. Bring to the boil and simmer on a low heat for 5 minutes.
3. Cool.
4. Mix together the flour, walnuts, egg and yoghurt and then add the cooled fruit mixture.
5. Place the mixture in a loaf/bread tin that has been sprayed or coated with light olive oil.
6. Cook in a moderate oven 160 celcius (fan forced) or 170 (normal).
Title: Prezel Hugs
Ingredients:
- 15
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Cover favorite cookie sheet with a layer of mini prezel knots (They shouldn't overlap and should have enough room to hardly touch).
3. Set 1 hug on each pretzel center.
4. Bake for 3 minutes.
5. As soon as time is up, remove the pan and immediatly press one M&M on each Hug top gently (Chocolate should ooze into the pretzel holes!).
6. Allow to cool completly (They will cool quicker if put in the fridge).
7. When completly cooled, remove with a spatula and store in an airtight container.
Title: Plum Crumbcake
Ingredients:
- 2/3 butter
- 2/3 margarine
- 4 granulated sugar
- 1 1/2 eggs
- 1 1/4 vanilla extract
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 plums
- 2/3 all-purpose flour
- 1 1/2 brown sugar
- 6 ground cinnamon
- butter
Instructions:
1. Preheat the oven to 350 degrees F.
2. For the topping, combine 1 cup flour, brown sugar, and cinnamon in a bowl.
3. Add the cold butter and cut into the dry ingredients with a pastry blender until crumbly.
4. Set aside.
5. Grease a 10-inch springform pan.
6. Cream the soft butter and granulated sugar until light and fluffy.
7. Beat in the eggs, 1 at a time.
8. Stir in the vanilla.
9. In a bowl, sift together 1-1/4 cups flour and the baking powder, then fold into the butter mixture in 3 batches.
10. Pour the batter into the pan.
11. Arrange the plums on top.
12. Sprinkle the topping over the plums in an even layer.
13. Bake until a cake tester inserted in the centre come out clean, about 45 minutes.
14. Let cool in the pan.
15. To serve, loosen the edge of the springform and invert the cake onto a plate.
16. Invert again onto a serving plate so that the topping is right-side up.
Title: Easy One-Bowl Apple Snack Brownie Cake
Ingredients:
- 1 1/2 flour
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 canola oil
- 1/4 lemon juice
- 2 vanilla
- 1 apples
- 2 sugar
- 1/2 - 3/4 cinnamon
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Grease a 8-in baking dish.
3. In a medium bowl, combine first four ingredients.
4. Combine water, oil, lemon juice and vanilla; add to dry ingredients, and stir, just until combined.
5. Toss apples with sugar and cinnamon; fold into batter.
6. Pour into greased baking pan.
7. Bake for 30-35 mins, or until cake tests done.
Title: S'more Browie Bites
Ingredients:
- 1/2 unsalted butter
- 1 1/4 sugar
- 1/2 eggs
- 2 pure vanilla extract
- 2 all-purpose flour
- 1/2 mini marshmallows
- 1/2 graham cracker crumbs
- 3/4 graham crackers
- 1/4
Instructions:
1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.
2. Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Transfer the mixture to a medium bowl. Stir in the sugar, eggs and vanilla. Gradually beat in the flour until the mixture is thick and smooth. Stir in the remaining 1/2 cup mini chocolate chips.
3. Using a small cookie scoop, fill each paper liner with about 2 heaping tablespoons of batter. Push 3 mini marshmallows halfway down into the center of the batter. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes. Cool for 20 minutes and serve.
Title: Mocha Cheesecake (No Instant Coffee Crystals!)
Ingredients:
- 2 chocolate graham crackers
- 1 1/2 sugar
- 1 butter
- 1/4 sugar
- 2/3 all-purpose flour
- 1/3 cornstarch
- 1 1/2 sour cream
- 1/2 cream cheese
- 2 eggs
- 3 vanilla
- 1 coffee
- 2/3 ricotta cheese
- 1/3 sugar
- 3 dark chocolate
- 4
- 1/4
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine Graham crumbs and sugar in a small bowl. Add the butter and egg white and mix well.
3. Press onto bottom of 9- inch springform pan that has been lined with foil (to keep from sticking). Bake just until edges feel firm and dry, about 6-8 minutes. Set aside.
4. Reduce oven temperature to 325 degrees Fahrenheit.
5. Combine first amount sugar, flour, and cornstarch in a small bowl.
6. Set aside.
7. In a stand mixer (or for the tenacious and plucky few, a large bowl) beat 1 pack cream cheese with the sour cream until airy. Add the second pack of cream cheese, eggs, and vanilla and beat until well incorporated and smooth.
8. Gradually add flour mixture and beat until well blended. Add the double-strained coffee, ricotta, sugar, and egg whites. Beat until smooth.
9. Pour half of the batter into prepared crust. Melt the chocolate in a microwave or by using the double-boiler method. Add to the rest of the filling in the mixer/bowl. Mix until incorporated.
10. Pour the chocolate filling into the springform pan (you can get all fancy now, and do like swirls and things for a better presentation.
11. Fill the water bath. Bake for 1 hour and approximately 15 minutes, or until almost set (center jiggles slightly, but is set 2-inches from the edge). Run knife along edges of cake before removing sides of pan. Cover and refrigerate for 6-8 hours or overnight.
Title: Lemon Pudding Cakes
Ingredients:
- 3/4 granulated sugar
- 1/3 all-purpose flour
- 3 eggs
- 2 unsalted butter
- 1 skim milk
- 5 fresh lemon juice
- 1 lemon zest
- 1/4 salt
- fresh raspberry
Instructions:
1. Preheat oven to 350 degrees.
2. Spray six 6 oz. ramekins with vegetable oiil spray. In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth.
3. In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared ramekins and transfer them to a small roasting pan. Place the the pan in the oven and pour in enough hot water to reach halfway up the sides of the ramekins.
4. Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes. Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates. Serve warm or at room temperature with fresh berries.
Title: Prize-Winning Gluten-Free Sponge Cake
Ingredients:
- 1 sugar
- 3 water
- 4 eggs
- 1/2 vanilla
- 1 1/2 cornflour
- 1 baking powder
- 1/2 salt
- 1 1/4 vanilla
- 1/2 strawberries
- 1/4 icing sugar
- 250
- 1
Instructions:
1. Preheat oven to 180C (350F). Coat 2 spring form pans with baking spray, then line with baking paper. The baking spray helps keep the paper from moving around.
2. In a microwave bowl or small saucepan, place the sugar and water. Bring to a boil. Stir every now and then to dissolve the sugar.
3. Beat the egg whites with an electric mixer until stiff. Slowly drizzle in the hot sugar mixture with the mixer running. Then beat really hard for 3 minutes. Mix in egg yolks and vanilla.
4. Sift together cornstarch, baking powder and salt. Carefully fold these into the egg mixture. Pour into prepared pans.
5. Bake 18-20 minutes. As soon as you remove them from the oven, drop the pans from knee height, square on the floor - seriously! This is a strange sponge making trick that 'shocks' the cake and stops it from deflating.
6. Then immediatly turn sponges out onto a wire rack or baking paper to cool upside down.
7. Beat cream and vanilla until soft peaks form. Warm jam for a few seconds in the microwave.
8. Place one sponge on the serving plate. Spread first with jam, then whipped cream.Top with strawberry slices. Then put second sponge on top. Dust with icing .
Title: Chasen's Banana Shortcake With Banana Sauce
Ingredients:
- 1 butter
- 1 sugar
- 4 eggs
- 2 vanilla
- 2 cake flour
- 1/4 salt
- 1 baking powder
- 2 heavy cream
- 1/4 sugar
- 1 vanilla
- 1/2 heavy cream
- 1 sugar
- 1/2 vanilla
- 1 vanilla ice cream
- 2 bananas
- 1 dark rum
- 2 -3 dark rum
- 4 bananas
Instructions:
1. Preheat oven to 350 degrees. Butter and flour 12 individual charlotte or cake pans.
2. In large mixing bowl of electric mixer on high speed, cream butter with the sugar until pale and fluffy for approximately 5 minutes.
3. Scrape bowl down often. Add eggs one at a time, beating well after each addition. Add vanilla. Continue beating on high speed for 6 minutes while frequently scraping down the sides of the bowl. Set aside.
4. Resift flour with salt and baking powder. Add flour to cream mixture using lowest speed of the mixer. When incorporated, add cream. Beat only until blended.
5. Place cake pans on baking sheet and divide the batter equally. Bake on the center rack 25-30 minutes or until toothpick interted in middle of each cake comes out clean.
6. Cool 5 minutes on a wire rack in pans; remove and place right side up on cooling rack until completely cooled.
7. For the whipped filling beat or whip the cream until stiff; fold in sugar and vanilla.
8. Set aside (chill).
9. For the banana sauce, toss the banana slices with the rum. Set aside. Whip the cream with sugar and vanilla until stiff. Fold softened ice cream into the whipped cream.
10. Fold in the macerated bananas (with the rum) into the whipped cream mixture.
11. To assemble:.
12. Slice each cake horizontally into two equal layers. Place cake tops upside down on dessert plates. Poke or prick each cake with fork and drizzle with the rum. Spread chilled whipped filling generously on top of cake. Place a single layer of bananas to cover filling. Cover with more filling and top with the remaining cake layer. Spoon a dollop of filling on top of cake. Chill.
13. When ready to serve, place remaining banana slices on top of the cake. Spoon on the Banana Sauce and Hot Fudge Sauce.
Title: Iced Spice Biscuits
Ingredients:
- 250 plain flour
- 125 butter
- 125 brown sugar
- 1 egg
- 2 mixed spice
- 1 salt
- 125 icing sugar
- 1 -2 hot water
Instructions:
1. Preheat the oven to 190c/375f/gas mark 5.
2. Beat the butter and sugar til fluffy then beat the egg in bit by bit.
3. Sift in the flour, salt and spice.
4. Mix well and make a ball of firm dough.
5. Roll the dough out until 1/4 inch thick.
6. Cut dough into shapes.
7. Bake for 15 minutes, until golden brown.
8. Mix the icing sugar and hot water until smooth.
9. Colour if necessary.
10. Spread onto biscuits.
Title: Apple Crumble
Ingredients:
- 1 granny smith apples
- 2 2/3 sugar
- 4 ground cinnamon
- 1/4
- 4
Instructions:
1. Preheat oven to 400°F.
2. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do no overmix). Set aside.
3. Toss apples with sugar and cinnamon until evenly coated. Spoon into 1 1/2 L baking dish; sprinkle with crumb mixture.
4. Bake 15-20 minutes or until crumb mixture is lightly browned and apples are tender. Serve warm. Store leftover dessert in refrigerator.
5. You can jazz it up by topping each serving with 2 Tbsp.thawed Cool Whip Whipped Topping.
Title: Turtle Trifle
Ingredients:
- 8 mascarpone cheese
- 1 1/2 vanilla
- 1 1/2 pecans
- 2
- 1/3
- 1/2
Instructions:
1. Beat Mascarpone, Whipping Cream, & Vanilla in a large bowl at medium speed w/heavy duty electric stand mixer using whisk attachment, 2 to 3 minutes or until smooth and firm.
2. Place half of pie cubes in bottom of a 4 quart trifle dish or tall, clear 4 quart glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans. Repeat layers.
3. Cover and chill at least 1 hour or up to 8 hours.
4. YIELD: Makes 10 servings.
5. Note: If you can't find the Edwards pie make sure whatever pie you are using is completely cooked.
Title: Bob's Version of Northamptonshire Chocolate Pudding
Ingredients:
- 5 milk
- 4 dark chocolate
- 4 sugar
- 4 vanilla essence
- 5 eggs
- 2 butter
- 3
Instructions:
1. Warm the milk and butter until the butter melts. Add the chocolate ( use best eating dark chcolate of at least 70% coca solids )and stir over gentle heat until that has melted.
2. Fold in the breadcrumbs and vanilla ( if used - optional ) and stir over gentle heat 5 - 10 minutes until smooth and glossy, with all the oiliness absorbed.
3. Set aside until it has cooled to hand hot, then stir in the egg yolks and sugar until smooth again.
4. Beat the egg whites until thick, then fold them in very gently, about ¼ at a time.
5. Lightly butter a pudding basin, put a disc of buttered greaseproof paper in the bottom of it to prevent sticking, and gently pour in the mixture.
6. Cover basin tightly with foil, steam or place in a covered pan of hot water at a gentle boil for 2 - 2½ hours. A knife inserted in the centre should be slightly coated with gooey cakey mix for perfection.
7. Turn out, serve with cream.
Title: Carrot Cake
Ingredients:
- 1 1/2 white whole wheat flour
- 1 sugar
- 1/3 flax seed meal
- 1/3 sweetened flaked coconut
- 1/3 pecans
- 1 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 2 canola oil
- 2 eggs
- 2 carrots
- 1 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350º F.
2. Combine flour, sugar, flaxseed, coconut, pecans, baking soda, salt and cinnamon in a large bowl. Set aside.
3. Combine oil, eggs, grated carrots, vanilla and pineapple. Add to the flour mixture.
4. Spoon batter into a 13"X9" baking pan coated with cooking spray.
5. Bake at 350ºF for 35 minutes or until wooden pick inserted in center comes out clean.
Title: Ricotta No Bake Cookies
Ingredients:
- 1 crunchy peanut butter
- 1/3 butter
- 2 Splenda sugar substitute
- 12 vanilla
- 1 ricotta cheese
- 1/3
Instructions:
1. Put first 3 ingredients in a microwave safe bowl and melt in microwave, stir well. Add remaining ingredients, mix well.
2. Drop by the teaspoon on wax paper and refridgerate a few hours before eating. (I keep them in the fridge).
Title: Fluffy Orange Syllabub
Ingredients:
- 1 orange zest
- 4 plain yogurt
- 2 1/2 powdered milk
- 6 sugar
- 4 oranges
- 2
- 4
Instructions:
1. In a mixing bowl, combine orange zest, orange juice, yogurt, powdered milk and sugar. Cover and chill for 1 hour.
2. Whisk the egg whites until stiff then fold into the orange mixture.
3. Peel oranges, removing all the pith, divide segments among 4 dessert glasses.
4. Spoon yogurt mixture over orange segments and chill for another hour.
5. Garnish with additional orange zest.
6. Note: Cook/prep time does not include chilling time.
Title: Sweet Strawberry Cupcakes
Ingredients:
- 2 cake flour
- 2 baking powder
- 1/4 salt
- 1/4 butter
- 1 1/3 granulated sugar
- 1 1/2 vanilla extract
- 2/3 milk
- 4 butter
- 4 confectioners' sugar
- 2 vanilla extract
- 1 1/4 lemon juice
- 1 strawberry
- 1/3
Instructions:
1. Preheat oven to 350 degrees F.
2. Line 24 muffin cups/pans with cupcake liners.
3. In a medium bowl, mix together the flour, baking powder, and salt.
4. In a larger bowl, cream the butter until smooth and light wiith an electric mixer. Gradually add 1 cup of the sugar, mixing until fluffy.
5. Mix the vanilla and milk. Add the dry ingredients alternately with the milk beating until smooth after each addition.
6. Using clean beaters and a separate bowl, beat the egg whites until stiff, then gradually beat in the remaining 1/3 cup of sugar. Fold the mixture into the cake batter. Scoop the batter in to the cupcake pan (about 1/4 cup of batter or fill the cup 2/3 full).
7. Bake 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clear and the cake springs back when pressed gently in the center. Remove from over and let cool for 5 minutes before removing cupcakes from pan.
8. Strawberry frosting:.
9. In a medium bowl cream the butter until soft with an electric mixer. Gradually add 1 cup of the sugar creaming until fluffy. Beat in the vanilla.
10. Then, add the lemon juice (can be left out).
11. Add the remaining sugar alternately with the strawberry puree beating after each addition until smooth.
12. Frost cupcakes once thoroughly cooled (if they are still a tad warm the frosting will melt).
Title: Red Skin Buttercream
Ingredients:
- 2 vodka
- 2 icing sugar
- 1/3 soy margarine
Instructions:
1. Beat all ingredients until fluffy consistency.
2. Add more vodka or icing sugar to achieve desired consistency.
Title: Fresh Apple Souffles
Ingredients:
- 1 apple
- 2 water
- 1 lemon, zest of
- 1 sugar
- 2 butter
- 45 cornstarch
- 1 flour
- 1 skim milk
- 3/4 eggs
- 1/4
- 3
Instructions:
1. Sift together dry ingredients.
2. Beat eggs and add sugar.
3. Then gradually whisk in mixture.
4. Bake in a water bath at 350º for 20 to 25 min until puffed up.
5. Serve with apples.
Title: Banana Oatmeal Cookies
Ingredients:
- 1 sugar
- 2/3 butter
- 2 shortening
- 3/4 eggs
- 1/2 vanilla
- 1/2 lemon juice
- 1 1/2 rolled oats
- 2 flour
- 3/4 baking soda
- 1 baking powder
- 1 salt
- 1/2
Instructions:
1. Sift flour, soda, baking powder and salt together.
2. Cream together sugar and shortening. Beat in well beaten eggs. Stir in the vanilla, lemon juice, and banana.
3. Add rolled oats and flour alternately to the banana mixture, mixing well after each addition. Stir in nuts.
4. Drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden.
Title: One Step Pound Cake 1969
Ingredients:
- 2 1/4 all-purpose flour
- 2 granulated sugar
- 1/2 salt
- 1/2 baking soda
- 1 fresh lemon rind
- 1 vanilla
- 1 butter
- 1 sour cream
- 3 eggs
Instructions:
1. Place all in a large mixer bowl Blend on low speed Beat at med.
2. speed for 4 minutes Pour into a greased and floured bundt or tube pan Bake 325 degrees F.
3. for 60- 70 minutes.
4. Until golden and cake springs back when tested.
5. Cool upright in the pan for 20 minutes.
6. Remove from pan, cool completely.
7. Glaze when cool.
8. Glaze: 1 cup powdered icing sugar with 2 tbsp.
9. lemon juice.
Title: Susannah's Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 2 baking soda
- 1 cinnamon
- 1/4 clove
- 1/4 ginger
- 1/2 salt
Instructions:
1. Cream shortening, sugar, eggs, and molasses.
2. Sift dry ingredients together.
3. Mix dry ingredients into the shortening mixture.
4. Form 1" balls of dough and roll in granulated sugar.
5. Bake at 375 for 8-10 minutes.
Title: Tropical Fruit With Lime
Ingredients:
- 1/3 granulated sugar
- 3 water
- 1/2 lime rind
- 1 lime juice
- 1/2 cantaloupe
- 1 mango
- 2 bananas
- 2 of fresh mint
Instructions:
1. In small saucepan, cook sugar with water over medium heat, stirring, until sugar is dissolved. Remove from heat; stir in lime rind and juice. Let cool. (Syrup can be refrigerated in airtight container for up to 1 day; rewarm until fluid, then let cool to room temperature.).
2. Peel, seed and cube cantaloupe; place in bowl. Cut off 2 opposite sides of mango as close to pit as possible. Cut grid pattern of 1/2-inch cubes in flesh of each side down to (but not through) skin; turn inside out. Cut off cubes; add to bowl. Cut remaining mango away from pit; cube and add to bowl. (Fruit can be prepared to this point, covered and refrigerated for up to 4 hours).
3. Peel and cut bananas into 1/2-inch thick slices; add to bowl. Add reserved syrup, and mint (if using); toss gently to combine. Serve immediately.
Title: Fig and Apple Oatmeal Crisp
Ingredients:
- 1/2 light brown sugar
- 3/4 all-purpose flour
- 1/3 all-purpose flour
- 2 granny smith apples
- 1 1/2 dried calimyrna figs
- 8 dried black figs
- 2 crystallized ginger
- 1 ground ginger
- 1 salt
- 1/2 unsalted butter
- 6 heavy cream
Instructions:
1. Preheat oven to 350°; lightly butter a shallow 13x9 inch baking dish or a deep pie plate; set aside.
2. Spread the almonds in an ungreased baking pan; bake until lightly toasted, 8-10 minutes; let cool.
3. Combine ¼ cup brown sugar and 2 tablespoons flour in a big bowl; add in the apples, figs, and crystallized ginger; toss to combine.
4. Spread the mixture in the prepared baking dish.
5. Combine the oats, remaining ½ cup brown sugar, the remaining 1/3 cup flour, ground ginger, and salt in a big bowl; stir to combine.
6. Add in the butter; work it into the mixture using a pastry blender until the mixture is crumbly; sprinkle the oatmeal mixture evenly over the apple mixture.
7. Bake 45-55 minutes until the crumbs are well browned and the apples are tender.
8. Serve lukewarm or at room temperature, with a scoop of ice cream.
Title: Kingdom Kookies
Ingredients:
- 1 butter
- 1 sugar
- 2 sugar
- 2 eggs
- 1 milk
- 2 vanilla
- 1 flour
- 2 salt
- baking powder
Instructions:
1. Cream butter and the cup of sugar.
2. Add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder.
3. Refrigerate for at least 1 hour.
4. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired.
5. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown.