lumicero/recipes-ing2inst huggingface dataset:
Title: Weight Watchers Chocolate-Raspberry Heart Cake
Ingredients:
- 1 all-purpose flour
- 2 water
- 1/2 fat free egg substitute
- 1/4 raspberries
- 1/3
- 4
- 6
- 1/2
Instructions:
1. Preheat oven to 350ºF.
2. Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.
3. Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more.
4. Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes.
5. Cool on a wire rack for 10 minutes.
6. Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.
7. Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries.
8. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.).
Title: Eggless Chocolate Chip Oat Cookies
Ingredients:
- 1/2 butter
- 1/2 flour
- 1/2 sugar
- 1/2 rolled oats
- 1/2 chocolate chips
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Grease a baking sheet.
3. With a hand mixer, cream the butter. Then add vanilla.
4. Mix the sugar, flour, and oats.
5. Slowly pour the dry ingredients into the butter and vanilla and mix it with the hand mixer.
Title: Thumbprints for Us Big Guys
Ingredients:
- 1 3/4 hazelnuts
- 1 3/4 all-purpose flour
- 8 unsalted butter
- 1/2 sugar
- 1 vanilla extract
- 1/2 powdered sugar
- 1
Instructions:
1. Position oven racks to divide oven into thirds; preheat oven to 350°; line two baking sheets with parchment.
2. In a bowl, whisk together the hazelnuts and flour.
3. Working with a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
4. Add in the extracts; beat to blend.
5. Decrease mixer speed to low and gradually add the nut-flour mixture, mixing only until incorporated into the dough.
6. Working with a teaspoonful of dough at a time, roll the dough between your palms to form small balls and place the balls 2 inches apart on the baking sheets.
7. Steadying each cookie with the thumb and finger of one hand, use the pinkie of your other hand (or the end of a wooden spoon) to poke a hole in the center of each cookie; be careful not to go all the way down to the baking sheet.
8. Bake for 15-18 minutes, rotating the sheets from top to bottom and front to back at the midway point.
9. The cookies should be only slightly colored—they may even look underdone, which is fine; they should not be overbaked.
10. When the cookies are baked, remove the baking sheets from the oven and let the cookies rest on the sheets for 2 minutes before transferring them to cooling racks with a wide metal spatula and sifting powdered sugar over them.
11. Repeat with the remaining dough, remembering to cool the baking sheets before baking the next batch.
12. Bring the jam to a boil in a small saucepan over low heat (or bring to a boil in a microwave oven); remove from heat.
13. Fill the indentations of all the cookies with enough hot jam to come level with the tops.
14. Cool to room temperature.
Title: Rhubarb Dumplings
Ingredients:
- 1 brown sugar
- 2 cornstarch
- 1 water
- 3 rhubarb
- 3 butter
- 1 1/4 flour
- 1/4 sugar
- 1/2 baking powder
- 1/3 milk
- 1/4 butter
- 2 sugar
- 1/2 ground cinnamon
Instructions:
1. In 2 quart micro-safe dish with cover combine sugar and cornstarch, stir in water til smooth.
2. Add rhubarb and butter; cover and microwave on high 5 minutes, stir, microwave 3 minutes til rhubarb is tender and sauce is thickened.
3. Meanwhile combine flour, sugar, baking powder, milk and butter.
4. Drop batter in eight mounds onto rhubarb around edges of dish; cover microwave on high 2 minutes.
5. (do not lift cover) Rotate dish a quarter; microwave 3 more minutes, or til toothpick inserted in dumpling comes out clean.
6. Combine sugar and cinnamon sprinkle over dumplings, serve warm with cream, whipped cream or icecream.
Title: Anisbroetli (Aniseed Biscuits)
Ingredients:
- 4 eggs
- 500 icing sugar
- 2 kirsch
- 1 anise seed
- 1 salt
- 600 plain flour
Instructions:
1. Break the anise seeds down a little in a spice grinder or mortar and pestle so they are not so chunky.
2. Cream eggs and sugar.
3. Add kirsch, ground aniseed, and salt.
4. Add flour and knead to a dough. You may need a little extra flour to get it to the right consistency.
5. Roll out the dough to 1cm thick on a floured surface.
6. Using cookie cutters, cut out shapes, make decorations on them using shortbread moulds (or use Anisbrötli Mödeli if you have them!).
7. Place on baking paper on an oven tray.
8. Bake at 160 degrees Celcius for 20 minutes. The biscuits should not brown but stay light in colour.
Title: Almond Mousse - Low Carb
Ingredients:
- 15 whole milk ricotta cheese
- 1/2 water
- 1 plain gelatin
- 1 vanilla extract
- 1 sugar substitute
- 1 salt
- 1/4
Instructions:
1. Mix cream with 3/4 cup of water. Place gelatin in the 1/4 cup water, soften and heat until gelatin is dissolved.
2. Place cream and water in blender then add all the rest of the ingredients and blend at least 5 minutes on the highest setting until like cream.
3. Divide into serving dishes. Top with whipped cream and a teaspoon of fruit or berry on the top is pretty.
Title: Cake Decorators Frosting
Ingredients:
- 1 confectioners' sugar
- 1 vanilla
- 1
Instructions:
1. Mix all together in a mixing bowl.
2. Beat for 15 minutes and it will be ready to use.
3. NOTE: The egg white does not have to be beaten first as it will all blend in together.
Title: Marvelous Marble Cake - Parve
Ingredients:
- 2 sugar
- 1 margarine
- 5 eggs
- 1 vanilla
- 3 flour
- 2 baking powder
- 1 water
- 3
Instructions:
1. Cream sugar and margarine.
2. Mix in eggs and vanilla.
3. Mix Flour and baking powder.
4. Add flour mixture and water, alternately in small amounts.
5. Pour 2/3 of mixture into a 9X13 inch pan, pour on melted chocolate, pour on remaining batter.
6. Swirl with a knife.
7. Bake at 350 degress for 1 hour.
Title: Rutabaga Spice Cake
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 all-purpose flour
- 2 1/4 salt
- 1/2 baking soda
- 1/4 baking powder
- 2 cinnamon
- 1/2 nutmeg
- 1/2 clove
- 1/4 milk
- 1/2 butter
- 1/2 icing sugar
- 1/3 lemon juice
- 3 fresh lemon rind
- 1/4
- 1
Instructions:
1. Cream shortening. Add sugar and cream well. Add eggs, one at a time, beating well after each. Add rutabaga and mix well.
2. Sift flour, salt, soda, baking powder and spices together. Add alternately to creamed mixture with milk, beginning and ending with dry ingredients. Add nuts and mix well.
3. Bake in a greased and floured 9 inch square cake pan for 45 to 50 minutes or until it tests done. Frost with Lemon Butter Icing.
4. To make icing, cream butter and 1 cup of the icing sugar until fluffy. Add remaining sugar and lemon juice and rind alternately, beating until smooth.
Title: Candy Wrap Cookies
Ingredients:
- 18
- 8
Instructions:
1. Cut 1 (18-ounce) package refrigerated sugar cookie dough into 1/4-inch slices.
2. Wrap each slice around 1 miniature chocolate-coated caramel-and-creamy nougat bar.
3. Place on ungreased baking sheets.
4. Bake at 350° for 13 to 15 minutes.
5. Cool 1 minute; remove to a wire rack.
6. Dust with unsweetened cocoa, if desired.
Title: Banana Torte
Ingredients:
- 1 banana
- maraschino cherry
Instructions:
1. Line a jellyroll pan with wax paper.
2. Bake chocolate cake as per box instructions.
3. When cool, remove cake from pan.
4. Cut cake in two, do not cut through wax paper.
5. Whip some cream, or thaw frozen whipped topping, tinting pale yellow if desired.
6. Put approximately a one inch layer of whipped cream on one half of cake.
7. Slice bananas and place in whipped cream.
8. Flip other half of cake on top of first layer.
9. Apply whipped cream and bananas.
10. Garnish with maraschino cherries if desired.
11. Store in refrigerator.
12. Best if refrigerated before serving.
Title: Diabetic Gingerbread Cupcakes
Ingredients:
- 3/4 white flour
- 3/4 whole wheat flour
- 1 1/4 ground ginger
- 1/2 white pepper
- 1/4 clove
- 1/2 cinnamon
- 1/2 baking soda
- 1/2 salt
- 1/2 unsweetened applesauce
- 1/3 brown sugar
- 1/2 brown sugar substitute
- 2 buttermilk
- 1/4 molasses
- 1 water
- eggs
- egg substitute
Instructions:
1. Heat oven to 350°F.
2. Spray non-stick muffin tin with cooking spray.
3. Mix dry ingredients together in a large bowl with a wire whisk.
4. Mix applesauce, brown sugar replacement, buttermilk, molasses, water and egg substitute together in a medium sized bowl.
5. Stir the applesauce mixture into the dry ingredients until well blended.
6. Spoon into prepared muffin tin.
7. Bake for approximately 30 minutes.
8. Can be served warm or at room temperature.
Title: Hg's 14-Carat Cupcakes - Ww Points = 2
Ingredients:
- 1 1/2 carrots
- 1 whole wheat flour
- 3/4 pumpkin puree
- 3/4 crushed pineapple
- 2/3 Splenda granular
- 2/3 raisins
- 2/3 brown sugar
- 1/4 pumpkin pie spice
- 2 cinnamon
- 1 1/2 baking powder
- 1 1/2 fat free cream cheese
- 1 Splenda granular
- 4 vanilla extract
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside.
3. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins.
4. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean).
5. While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve. Enjoy!
Title: P F Chang's Pumpkin Wontons
Ingredients:
- 1 solid pack pumpkin
- 1 ricotta cheese
- 1 salt
- 40 wonton wrappers
- 1 confectioners' sugar
- 1/2 sour cream
- 1/2 ground cinnamon
- 1
Instructions:
1. In a small bowl, combine the pumpkin, cheese and salt.
2. Place 1 tablespoon of the pumpkin mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
3. Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.
4. In an electric skillet or deep fryer, heat oil to 375 degrees F.
5. While oil is heating up, combine dip ingredients in a small bowl or individual containers. Serve with wontons.
6. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve immediately.
Title: Drommar
Ingredients:
- 1 butter
- 3/4 sugar
- 1 baking powder
- 1 1/2 vanilla extract
- 1/2 cardamom
- 1 all-purpose flour
- 2
- 24
Instructions:
1. Heat oven to 350 degrees.
2. Place butter in a large, heavy skillet. Cook over medium-low heat without stirring, about 15 minutes, or until butter becomes a light tan color. Remove pan from heat and allow to cool in a very cool place so butter can become solid again. I will put it out on the covered back porch or inside of the refrigerator for 10-15 minutes, checking often until it solidifies.
3. Break up the hardened brown butter with a wooden spoon or spatula.
4. In a separate bowl add sugar, flour, baking powder, and cardamom. Mix well and add the browned butter, stirring well with a pastry blender to combine all ingredients. Add vanilla and almond extract.
5. NOTE: The dough will be very, very granular. Initially, it will feel like it will not combine but it always does. Scoop enough dough into your hands to form a 1 inch ball and roll it around, allowing the heat from your hands to melt the butter. The dough feels gritty and when each ball is done, it will hold together beautifully and feel less gritty.
6. Shape dough into 1" balls. Place each ball 1" apart from other cookies on a parchment-lined cookie sheet. Top each with an almond; press down slightly so it lays flat on ball.
7. NOTE: If you can not find whole almonds without their skin, place almonds in a small deep pan or bowl that is heat proof. Boil enough water in a kettle to cover almonds; allow to sit for 3-5 minutes. Drain off the water and the almonds slip out of their skin very easily. Just pinch the almond between two fingers and out pops the clean almond.
8. Bake in a 350 degree oven for 12-15 minutes or until lightly golden brown. Slide parchment paper with cookies attached to a flat surface to cool. ALLOW COOKIES TO COOL ON THE PARCHMENT UNTIL COMPLETELY COLD! They fall apart if taken off too soon! (I allow them a good hour to sit on the parchment paper and then move them to a rack.).
Title: Chocolate Chunk Oat Cookies
Ingredients:
- 250 butter
- 3 sugar
- 3/4 flour
- 1 1/2 rolled oats
- 1 1/2 baking powder
- 1 dark chocolate
- 250
Instructions:
1. Soften the butter. Beat it with the condensed milk and sugar until light and creamy.
2. Add flour, oats, baking powder and chocolate. Mix thoroughly.
3. Put dessertspoons of the mixture on oven trays which have been greased and lined with baking paper. Press down with a fork.
4. Bake for 15 minutes, rotating the trays halfway through cooking.
Title: Apple Crumble Pie Cookies
Ingredients:
- 1 granny smith apple
- 1 potato
- 1 1/2 butter
- 1 mixed spice
- 1/2 all-purpose flour
- 1/4 sugar
- 4 butter
- 2 sugar
- 2 cinnamon
- 1/2 butter
- 1/2 coconut butter
- 2 all-purpose flour
- 2 old fashioned oats
- 1/2 baking soda
- 1/2 salt
- 1 mixed spice
- 2 eggs
- 1/8
Instructions:
1. In a sauce pan, melt butter then add apples, potatoes and allspice; stir over medium heat for approximately 10 minutes or tender; set aside.
2. Pre heat oven to 180°C (350F).
3. Combine all Crumble ingredients (flour, sugar, butter) with a fork or pastry blender.
4. In a stand up mixer, combine butter, coconut butter, xylitol, spices and vanilla powder; beat until “light and fluffy”.
5. In a separate large bowl, combine flour, oats, baking soda and salt; mix together well.
6. S-L-O-W-L-Y stir in dry ingredients to creamy mixture until combined; Stir in “cooled” apple and potato (shhhhh is our hidden veggie secret…remember? ;-) ).
7. On a flat baking tray, will out cookie dough into 1 1/2 inch balls making “sure” they are placed 2 inches apart.
8. Bake for 6 minutes; remove.
9. Place 1 1/2 teaspoon of curmble on top of cookie; return to oven and bake until lightly golden brown.
Title: Baked Nectarines (Or Peaches)
Ingredients:
- 1 nectarine
- 1/2 light brown sugar
- 2 cinnamon
- 4 butter
- 1 honey graham crackers
- 3 vanilla ice cream
Instructions:
1. Cut up nectarines into bite sized pieces. (Figure about 1-1/2 nectarines per person.).
2. Place in bottom of baking dish.
3. Sprinkle with brown sugar (I usually use no more than a tablespoon per nectarine) and cinnamon (as much as you want).
4. Then crush graham crackers over the top, about one whole graham cracker per nectarine.
5. Then, randomly place small pads of butter over the top -- you don't need much, but it keeps the top moist.
6. Then, bake at 400 for 15 minutes or until desired softness.
7. Let it cool for a little bit, then scoop over ice cream.
8. You can use peaches instead of nectarines if you can't find them, but I have found that nectarines turn out sweeter and juicier.
Title: Julie Goodwin's Chocolate Hazelnut Cookies
Ingredients:
- 185 butter
- 1 caster sugar
- 1 egg
- 1/2 vanilla
- 2 self raising flour
- 1 salt
- 60 hazelnut meal
- 60 dark chocolate
- 1/2
Instructions:
1. In a bowl, cream the butter and sugar until fluffy, add egg and vanilla, beat to incorporate.
2. Mix the sifted flour and salt. Stir in the nuts, chocolate and coconut.
3. Roll walnut sized balls of dough and place on a prepared tray with baking paper. Allow room for spreading and flatten with the back of a fork.
4. Bake for 12-14 minutes (until just golden around the edges, they will still be soft). Cool on trays to firm up a bit.
5. Transfer to a wire rack to cool completely.
6. Store in an airtight container.
Title: Mini Christmas Puddings
Ingredients:
- 200 brandy
- 1/4 icing sugar
- 100 dragees
- 1
Instructions:
1. Mash the Christmas pudding and brandy together.
2. Divide mixture evenly into 10 pieces and roll into balls.
3. Refrigerate for 30 minutes.
4. Mix together egg white and icing sugar until smooth, adding more icing sugar as necessary until consistecy is firm but still flowing.
5. Cover top of each pudding with a small teaspoon of icing and sprinkle with silver balls.
6. To serve, warm the puddings for 5 minutes in a medium oven.
Title: Peanut Butter Cookies
Ingredients:
- 3/4 peanut butter
- 1/2 brown sugar
- 1 1/4 milk
- 3 vanilla
- 1 egg
- 1 flour
- 1 3/4 salt
- 3/4 baking soda
- 3/4
Instructions:
1. Heat oven to 375°F.
2. Combine peanut butter, Crisco, brown sugar, milk and vanilla. Beat at medium till well blended.
3. Add egg; beat till blended.
4. Combine flour, salt and baking soda.
5. Add to creamed mixture at low speed till just blended.
6. Drop by tablespoons onto ungreased cookie sheet. Flatten slightly with floured fork, in criss-cross fashion.
7. Bake for 7-8 minutes or till golden brown.
Title: White Chocolate Cream Cake
Ingredients:
- 3 flour
- 1 baking powder
- 1 salt
- 2 1/2 butter
- 3 granulated sugar
- 6 eggs
- 1 heavy cream
- 2 vanilla extract
- 1 walnuts
- 3 white chocolate chips
- 8 cream cheese
- 4 powdered sugar
Instructions:
1. Preheat oven to 325 degrees F. Grease and flour two round cake pans. Sift flour, baking powder, and salt.
2. Cream 2 cups of the butter and the granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with cream. Stir in 1 tsp vanilla extract, walnuts, and 2 cups of the baking baking chips. Pour batter into prepared pans.
3. Bake at 325 for 60-90 minutes, until done. Meanwhile, combine cream cheese, remaining butter, and powdered sugar and blend until smooth. Melt 1/2 cup of the remaining white chocolate chips in the microwave, and add to frosting with remaining tsp of vanilla.
4. When cakes are cool, place one layer on cake pan, frost with cream cheese frosting, top with second layer, and frost cake completely. Sprinkle remaining 1/2 cup of white chocolate chips on top, to garnish. Refrigerate 1-2 hours before serving.
Title: Finnish Baked Apples
Ingredients:
- 4 apples
- 1 butter
- 4 Cointreau liqueur
- 1
- 8
- 4
Instructions:
1. Preheat the oven to 350°F.
2. Wash dry and core the apples. If necessary, cut a slice off the bottom of each apple so it stands up.
3. Place the apples in a greased ovenproof dish, dot with butter, sprinkle with 3 teaspoons of the sugar and bake for 20 minutes.
4. Meanwhile, whisk the egg whites with the remaining sugar until very stiff.
5. Fill the apples with the apricot preserves, pour 1 tbsp of Cointreau over each apple and top with the egg white.
6. Return to the oven until golden brown. Serve immediately.
Title: Christmas Snow Logs
Ingredients:
- 1 banana
- peanut butter
- powdered sugar
Instructions:
1. Cut banana in three pieces.
2. Spread peanut butter all over each piece.
3. Roll the pieces in coconut.
4. Sprinkle the sugar over banana and plate.
Title: Lemon and Caraway Cake
Ingredients:
- 1/2 unsalted butter
- 1 unsalted butter
- 1 sugar
- 2 eggs
- 2 all-purpose flour
- 1 baking powder
- 2/3 milk
- 2 lemon zest
- 1 lemon peel
- 1 caraway seed
- vanilla extract
Instructions:
1. Preheat oven to 350 degrees. Butter an 8x4-inch loaf pan and line it with parchment or waxed (greaseproof) paper.
2. Cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the mixture alternately with the milk, lemon zest, caraway seeds, and vanilla. Beat the egg whites until stiff, then fold into the mixture.
3. Pour the mixture into the prepared pan. Bake for 1-1/4 hours, or until a skewer inserted in the middle of the cake comes out clean. Allow cake to cool in the pan on a rack for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Title: Grandma's Strawberry Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 strawberry gelatin
- 3 boiling water
- 2 strawberries
- 1/4 sugar
- 1 1/4 sour cream
- 1 1/4
- 1
Instructions:
1. Prepare cake mix as directed in 9 x13 pan, let cool.
2. While cake is baking, dissolve gelatin in boiling water.
3. When completely dissolved, stir in strawberries, sugar, and sour cream.
4. Place strawberry mixture in refrigerator until cake is cool.
5. When cake is cool to the touch, poke holes all over the top with the end of a wooden spoon or chopstick.
6. Pour strawberry mixture all over cake.
7. Frost with whipped topping.
8. Refrigerat overnight to allow strawberry mixture soak into the cake.
9. Note: The strawberry mixture is very runny, but will soak into the cake if ALOT of holes are poked on top of the cake and it is allowed to chill overnight.
Title: Gurudware Ka Seera
Ingredients:
- 1 semolina
- 1 whole wheat flour
- 2 sugar
- 1 1/2 ghee
- 4 1/2 water
- 5 -6
Instructions:
1. Roast the semolina in ghee and keep aside.
2. Roast the whole wheat flour in ghee and keep aside.
3. In a pot, melt sugar in water until it has completely dissolved.
4. Add the sugar-water mixture to the flour mixture and cook, stirring continuously, for a few minutes.
5. Remove from heat.
6. Garnish with blanched and sliced almonds.
7. Serve hot. You may serve this with white bread slices or Indian flatbreads for a more wholesome meal.
Title: Caramel Chocolate Bonbons
Ingredients:
- 250 puff pastry
- 1 1/2 icing sugar
Instructions:
1. Preheat oven to 200 degrees Celsius.
2. Line a baking tray with baking paper.
3. Break chocolate into 9 rows of 4 blocks.
4. Wrap chocolate in foil and freeze for 1 hour.
5. Cut whole pastry sheet in half. Then cut all halves into three to form 9 rectangles.
6. Place a rectangle on a board. Brush edges with water. Place 1 row of chocolate across long edge of pastry and roll up. Press edges together.
7. Place seam side down on baking tray. Repeat for all.
8. Bake for 18 minutes in the oven. Stand for 10 minutes before serving. Dust with icing sugar to serve.
Title: Ginger Peach Crumble
Ingredients:
- 1 brown sugar
- 2 ground cinnamon
- 1/2 fresh lemon juice
- 1 frozen yogurt
- 1/2
Instructions:
1. Preheat the oven to 425*.
2. Evenly distribute the peach slices in the bottom of an unoiled nonreactive 9-inch pie pan or 8-inch square baking dish.
3. Sprinkle the peaches with the brown sugar, cinnamon, and lemon juice.
4. Top with the crumbled gingersnaps.
5. Bake for about 20 minutes, until the peaches are bubbling and tender when pierced with a fork.
6. Serve warm or at room temperature, plain or with frozen yogurt.
7. Enjoy!