lumicero/recipes-ing2inst huggingface dataset:
Title: Tomato Soup Cake
Ingredients:
- 1 all-purpose flour
- 1 1/3 sugar
- 4 baking powder
- 1 1/2 ground allspice
- 1 baking soda
- 1 ground cinnamon
- 1/2 ground cloves
- 1 vegetable shortening
- 1/2 eggs
- 2 water
- 1/4
Instructions:
1. PREHEAT oven to 350°F Grease 13" x 9" baking pan.
2. MIX flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in bowl. Add soup, shortening, eggs and water. Beat until mixed, using mixer at low speed. Beat 4 min., using high speed. Pour into prepared pan.
3. BAKE 40 minute or until done. Cool in pan on wire rack. Frost with Cream Cheese Frosting.
4. TIP: Cream Cheese Frosting: Beat 1 pkg. (8 oz.) cream cheese (softened), 2 tablespoons milk and 1 teaspoons vanilla in bowl until creamy, using mixer at medium speed. Slowly beat in 1 pkg. (16 oz.) confectioners' sugar, mixing until smooth and of spreading consistency. (Add a little more milk if needed.) Makes 3 cups.
Title: Ananastoertchen (German Pineapple Pastries)
Ingredients:
- 4 candied ginger
- 1/3 lime, juice and zest of
- 1 low-fat Quark cheese
- 1 1/2 ricotta cheese
- 3 powdered sugar
- 1/3 powdered sugar
- 1
- 1/4 - 1/2
Instructions:
1. Filling: Mix all of the lime zest, just 2 Tbsp of the lime juice, the quark,the egg yolks,ginger,and 1/3 cup of the powdered sugar together well.
2. Preheat oven to 350 F and line two baking sheets with parchment paper - prepare a large working space.
3. Working with 1 can of dough at a time, separate each can of dough into 4 rectanglesrneach, sealing the perforations.
4. Once you have 16 rectangles (four from each can), on a lightly floured surface, rollrnout each dough piece(one at a time) into a 7" x 3 1/2" rectangle
5. Working at one piece at a time,roll up the long end of the dough into a tube; thenrnholding one end, coil the tube into a spiral.
6. Place each spiral onto the prepared baking sheets until you have 16 coils total, 8rnon each sheet.
7. Press each coil with your fingers to flatten them slightly and leaving a slight indentationrnin the centers.
8. Fill the craters with the quark mixture evenly.
9. Bake in a preheated oven at 350 F in the center of the oven for 15-18 minutes - checkrnearly so they don't burn;Let cool slightly.
10. Meanwhile, heat jam and remaining 2 Tbsp of lime juice in a small pan on low heatrnuntil melted, then add the pineapple slices and briefly cook until they take on a glazedrnappearance;remove from heat.
11. Once the baked pastries to lukewarm, place one glazed pineapple ring on top of eachrn(or several smaller chunks decoratively).
12. Dust with additional powdered sugar and serve warm.
13. Keep leftovers chilled.
Title: Citrus Yogurt Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 3 eggs
- 2 lemons, zest of
- 2 limes, zest of
- 2 plain yogurt
- 1 cake flour
- 2 1/4 baking soda
- 1/2 salt
- 1/4 limes, juice of
- 2 confectioners' sugar
- 3 confectioners' sugar
- 1 water
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour or line two 8 x 4 x 3-inch loaf pans with parchment paper. Set aside.
3. In an electric mixer on medium speed, cream butter. Add sugar gradually and beat until light in color.
4. Add eggs, one at a time, beating well after each adding each one. Add lemon and lime rind and lemon juice. Add yogurt and blend well.
5. On low speed, add flour, baking soda and salt. Mix just until blended. Pour batter into prepared pans. Spread batter evenly in pans.
6. Bake for 55 to 60 minutes, or until a tester comes out with a fine crumb.
7. Remove from the oven. Pour lime juice over the hot cakes. Cool cakes in pans for 20 to 25 minutes. Carefully remove cakes from the pans and continue to cool on wire cooling racks. Cool completely. Remove and discard parchment.
8. Dust with confectioners sugar or Confectioners Glaze.
9. Confectioners Glaze: Using an electric mixer, blend sugar, lemon extract and water until blended. Beat on medium speed until smooth. Use a metal spatula to spread on the top of the cake. Place cake on a wire rack, set on clean parchment to allow for easy cleanup of excess icing. Use immediately or cover and store at room temperature for later use. Yield: enough to glaze the top of one 10-inch tube cake or 2 large loaves.
Title: Bread Pudding
Ingredients:
- 1 sweetened condensed milk
- 3 hot water
- 2 eggs
- 3 butter
- 1 salt
- 1/2 vanilla
- 1
Instructions:
1. Combine milk and hot water; pour over bread and let stand until lukewarm.
2. Stir in eggs, butter, salt and vanilla.
3. Pour into baking dish.
4. Set baking dish in a shallow pan of hot water.
5. Bake at 350° for approximately 1 hour.
Title: Whipped Peanut Butter Substitute (One 1 Point)
Ingredients:
- 3/4 peanut butter
- 1 brown sugar
- 1 water
- 1/2
Instructions:
1. Mix with whisk, blender, mixer, or food processor and refrigerate overnight!
2. Use just like peanut butter.
Title: Bolludagur Buns - Icelandic Cream-Filled Buns
Ingredients:
- 1 water
- 1/2 butter
- 1/2 salt
- 1/4 sugar
- 1 flour
- 3 eggs
- 1
- 2
- 1/4
- 7
Instructions:
1. Preheat oven to 375ºF.
2. In a large saucepan over a medium-high burner, stir together water, butter, salt and sugar until butter is melted.
3. Add flour and beat quickly until mixture thickens and pulls away from the side of the pan. Remove pan from heat.
4. Vigorously whisk in one egg at a time until batter is the consistency of thick pudding.
5. Drop heaping tablespoons of the batter on a parchment-lined or lightly greased baking sheet.
6. Bake in preheated oven for 30 minutes, until golden brown (Note: Do not open the oven door during this cooking period because your buns will fall – and no one likes fallen buns).
7. Transfer buns to racks to cool.
8. Whip together the cream and vanilla sugar (or vanilla extract and powdered sugar) until stiff peaks form.
9. When buns have cooled, slice each one in half and spread lower half with raspberry jam. Top with a dollop of whipped cream, place the remaining half on top, and ice with melted chocolate.
10. Yield: 20 Bolludagur Buns.
Title: Whole Grain Mexican Wedding Cookies
Ingredients:
- 1 pecans
- 1 unsalted butter
- 1/2 vanilla extract
- 1 Bourbon
- 1 whole wheat pastry flour
- 1 1/2 sea salt
- 1 powdered sugar
- 1/2
Instructions:
1. Preheat the oven to 325 degrees. Blend the pecans in a food processor until they become a fine meal, but not a paste.
2. In a mixer beat the butter until it becomes creamy, add the sugar and mix until everything is creamy and lighter in color. Add vanilla and bourbon, followed but the nut meal. Slowly add the flours and salt and mix until a stiff dough is formed . On a piece of plastic wrap pat the dough into a disk 3/4-inch thick. Cover entire dough with plastic wrap and chill in the freezer for 10-15 minutes.
3. Use a 1-inch cookie cutter to shape the cookies and place them on a lined baking sheet. Bake for 12 minutes or until the bottoms of the cookies begin to brown lightly. Dust with powdered sugar.
Title: Santa Cookies
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1/2 margarine
- 1 vanilla
- 1 1/2 egg
- 1/4 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 1 flaked coconut
- 1/2
- 1/4
- 1
Instructions:
1. Heat oven to 350 degrees. In large bowl, beat sugar and butter with electric mixer on medium speed until blended. Beat in vanilla and egg. On low speed, beat in flour, baking soda and salt.
2. Shape dough into 1-inch balls. For each cookie, flatten ball into about 1 1/2 inch round with fingers place 2 inches apart on ungreased cookie sheets. Lightly press 2 chocolate chips into upper third of dough round for eyes.
3. Bake 9 to 11 minutes or until edges are light golden brown. Immediately press 1 cinnamon candy onto each cookie for nose. Remove from cookie sheets to cooling racks. Cool 15 minutes.
4. Place frosting in small resealable food-storage plastic bag. Seal bag; cut off small corner of bag. Squeeze bag to pibe frosting along bottom edge of cookie and below cinnamon candy for beard and mustache. Lightly sprinkle coconut over frosting; gently press into frosting.
5. Cut fruit snack into 2 inch-long pieces. Cut each piece diagonally in half to make 2 triangles. With small amount of frosting, attach fruit snack triangle on each cookie for hat. Fold top corner of each triangle over; pipe frosting "tassle" on pointed end of each "hat".
Title: Whole Grain Cookies
Ingredients:
- 4 Weetabix
- 2/3 rolled oats
- 3/4 whole wheat flour
- 100 brown sugar
- 1/3 reduced fat margarine
- 2/3 golden syrup
- 3 bicarbonate of soda
- 2 boiling water
- 1
- 1/4
Instructions:
1. Mix together weet-bix, rolled oats, flour, sugar, chocolate and apricots until well combined.
2. Place margarine and golden syrup in a small saucepan and heat gently until melted.
3. Mix bicarbonate of soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine.
4. Place tablespoons of mixture onto baking trays lined with baking paper. Bake at 160 degrees C for 15-20 minutes. Cool on trays before serving.
5. If you prefer your cookies chewy, cook them for 15 minutes. For crunchier cookies, leave them in the oven for 20 minutes.
Title: Oaty Ginger Plum Crumble
Ingredients:
- 750 red plums
- 2 gingerroot
- 50 caster sugar
- 150 plain flour
- 100 butter
- 75 caster sugar
- 25 rolled oats
Instructions:
1. Preheat the oven to 200 degrees centigrade.
2. Place the plums in a 1.
3. 2 Ltr ovenproof dish and scatter over the ginger and sugar.
4. Rub the butter into the flour until it resembles unevenly sized breadcrumbs.
5. Stir throught the sugar and oats and scatter loosely over the fruit, but don't be tempted to pack it down, we want it rough and crumbly.
6. Bake for 35-40 minutes until the plums are soft and the crumble is golden brown.
7. Serve warm with ice cream or custard, or cold with cream.
Title: Fresh Apple Nut Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 3 plain flour
- 3 apples
- 3 pecans
- 1 baking soda
- 1 vanilla
- 1 salt
- 1
Instructions:
1. Blend sugar, oil, vanilla and eggs well.
2. Combile flour, soda and salt.
3. Stir apple chuncks into flour mixture to coat well.
4. Add flour mixture to sugar-oil mixture.
5. Fold in pecans.
6. Pour into bundt pan sprayed well with non-stick cooking spray.
7. Bake for 1 1/2 hours at 325 degrees.
8. Cool five minutes in pan.
9. Complete cooling on wire rack.
Title: Super Moist Bundt Cake
Ingredients:
- 1 instant pudding mix
- 1 eggs
- 4 applesauce
- 3/4
- 1/2
Instructions:
1. Choose a golden, white, lemon, or chocolate cake mix and a"corresponding" pudding (lemon or vanilla with the yellow cake mixes, chocolate with the chocolate cake mix) Mix all the ingredients together on low until mixed, then on medium high speed for 2 minutes.
2. Pour batter into greased bundt pan (or 2 round 8 inch cake pans) and bake for 45-50 minutes at 350 F.
3. Serve with whipped cream, cool whip, or ice cream and fresh berries.
Title: Fresh Rhubarb Pie
Ingredients:
- 4 rhubarb
- 1 1/3 white sugar
- 6 all-purpose flour
- 1 butter
Instructions:
1. Preheat oven to 450.
2. Combine sugar and flour.
3. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
4. Place pie on lowest rack in the oven. Bake for 15 minutes.
5. Reduce oven temperature to 350, and continue baking for 40 to 45 minutes. Serve warm or cold.
Title: Mango Mousse
Ingredients:
- 3 mangoes
- 1/3 sugar
- 1 unflavored gelatin
- 1/4 cold water
- 1 coconut
- 1/4
Instructions:
1. Chill a medium mixing bowl and beaters of an electric mixer.
2. Puree 2 cups of the cut up mango in a food processor until smooth, you should have 1 cup of puree and one cut up mango left over; set aside.
3. In a saucepan combine sugar and gelatin. Stir in 1/4 cup cold water; cook and stir over low heat just until gelatin dissolves. Remove from heat and stir in the 1 cup mango puree; cool to room temperature.
4. Meanwhile, in the chilled bowl beat the whipping cream and coconut extract on low speed until soft peaks form (when you lift the beaters out of the cream, tips should curl). Fold mango mixture into whipped cream. Chill until mixture mounds when spooned. (not too long).
5. Divide mixture into 6 serving bowls; top with remaining cut up mango and sprinkle toasted coconut over all. Cover and chill for 4 hours or until set.
6. *NOTE: To toast coconut, spread in a single layer on a shallow baking pan. Bake at 350°F for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to prevent burning.
Title: Raspberry-Almond Clafouti
Ingredients:
- 1/2 raspberries
- 2/3 creme fraiche
- 1/3 sour cream
- 1/2 unsalted butter
- 3 eggs
- 1/2 vanilla bean paste
- 3/4 vanilla extract
- 1/2 cake flour
- 1/4 sugar
- salt
Instructions:
1. Preheat oven to 400°.
2. Butter a 9-inch deep-dish glass pie plate.
3. Place raspberries in the pie plate, and set aside.
4. Combine the creme fraiche, milk, 6 tablespoons of the butter, the eggs, and vanilla in a blender or a food processor and process until smooth.
5. Whisk together the flour, 1/3 cup sugar, and the salt in a bowl.
6. Whisk in the creme fraiche mixture just until blended.
7. Pour the batter over the raspberries.
8. Drizzle with the remaining 2 tablespoons butter, and sprinkle with the almonds and the remaining sugar.
9. Bake for 40 minutes, or until golden brown.
10. Let cool on a wire rack for 10-15 minutes, and serve warm.
Title: Chocolate-Swirl Gingerbread
Ingredients:
- 1/2 unsalted butter
- 1 1/2 all-purpose flour
- 1/2 light brown sugar
- 1 1/2 ground ginger
- 1 baking powder
- 1/4 salt
- 1/8 black pepper
- 1/8 ground cloves
- 1/2 water
- 1/2 molasses
- 1 egg
- 2 bittersweet chocolate
Instructions:
1. Preheat oven to 325°F Butter an 8-inch square pan.
2. In a bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
3. Melt the butter in the water in a small saucepan over medium heat, and stir mixture into dry ingredients until smooth,. Stir in molasses and egg.
4. Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chcocolate over the batter in a decorative pattern.
5. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.
6. NOTE: Melt the chocolate in a bowl, over simmering water or in a microwave. Using a squeeze bottle is an easy way to dribble chocolate over the cake batter,.
Title: Valentine's Day Cake
Ingredients:
- 2 1/2 cake flour
- 1 baking powder
- 1/4 salt
- 3/4 butter
- 1 1/2 sugar
- 3/4 milk
- 1 vanilla extract
- 6 vanilla
- 1
Instructions:
1. You will also need: candy sugar hearts, 2 9-inch heart-shaped cake pans, a pastry bag, a small writing tip and a medium round tip.
2. MAKING THE CAKE:
3. Preheat the oven to 375~F. Grease and flour the pans well. In a medium bowl, sift the flour, baking powder and salt; set aside.
4. In a large bowl, useing an electric mixer set on medium speed, beat butter and sugar until fluffy, about 3 minutes. Alternately add flour mixture and milk, ending with flour mixture, to butter mixture. Add vanilla; mix until blended.
5. In another bowl, beat egg whites on high speed until stiff, but not dry, peaks form. Fold egg shites in to batter until just combined.
6. Divide batter evenly between prepared pans. Bake cakes until a toothpick comes out clean, 30-35 minutes. Transfer pans to a wire rack; cool for 10 minutes. Turn cakes into wire rack; cool completely.
7. DECORATING THE CAKE:
8. Tint can of vanilla frosting with red food coloring until it is light pink. Trim tops off of each cake to make the cake level.
9. Place one cake on a serving plate; spread top with 1/2 cup pink frosting. Top with remaining cake; frost top and sides with remaining frosting.
10. Spoon 1 cup white frosting into a pastry bag fitted with a small writing tip. Pike a squiggle design on each cake sides.
11. Fit pastry bag with medium round tip and pipe a pearl design around the top edge of cake. Pipe dots of frosting 1/2 inch apart around the bottom and 1 inch toward the center on top of the cake. Place candy hearts between each piped dot on top.
Title: Chocolate Chip Biscotti
Ingredients:
- 17 1/2 butter
- 1/3 egg
- 1 all-purpose flour
- 1/4 hazelnuts
- 1/2 cranberries
- 1/2
- 2
Instructions:
1. 1 Heat oven to 350°F In large bowl, stir cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. Shape half of dough at a time into 8x2 1/2-inch rectangle on ungreased cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 15 minutes.
2. 2 Cut crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes, turning once, until crisp. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
3. 3 In small microwavable bowl, microwave 1/2 cup chocolate chips on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.
Title: Very Berry Cake
Ingredients:
- 4 eggs
- 1/3 sugar
- 1 vanilla yogurt
- 1 vanilla extract
- 1 1/4 flour
- 2 raspberries
- 1/4
Instructions:
1. In a large bowl, beat eggs and sugar at maximum speed for 5 minutes.
2. Using a whisk, gently stir in yogurt and vanilla.
3. Sift flour over mixture litle by little, whisking to avoid lumps.
4. Delicately fold in berries.
5. Pour into a 9-inch greased floured springform pan.
6. Sprinkle almonds over the top.
7. Bake at 350F until top is evenly golden brown, about 75 minutes. Chill, in refrigerator. Remove and serve.
Title: Pearlie's Triple Chocolate Trifle
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 Kahlua
- 3 chocolate pudding mix
- 1 Cool Whip
- 3
- 1
Instructions:
1. Bake cake (according to box instructions)in a 9x13-inch pan. After cake has cooled in the pan for about 15 minutes, cut into small cubes and, leaving them in the pan, pour the Kahlua over the cake cubes to soak for a few hours.
2. Coarsely chop candy bars together in a food processor.
3. Make the pudding with 1 cup less milk than the ingredients call for(which would be 1 cup).
4. On the bottom of a trifle bowl, place half of the soaked cake and top with a layer of half of the pudding, then half of the candy pieces and then half of the Cool Whip.
5. Repeat, finishing with the Cool Whip on top.
6. Garnish with fruit, if desired.
7. Keep refrigerated.
Title: Lemon Cake
Ingredients:
- 350 eggs
- 80 powdered sugar
- 350 salt
- 5 flour
- 250 butter
- 80 skim milk
- 70 lemon juice
- 50
- 1/2
Instructions:
1. Sift together dry ingredients.
2. Gradually blend in wet ingredients until combined.
3. Bake in little lemon shaped molds at 350 for 20 min until set.
4. Let cool.
Title: Maxine's Banana Stack Cake
Ingredients:
- 2 1/2 cake flour
- 1 2/3 sugar
- 1 1/4 baking soda
- 1 1/4 baking powder
- 1 salt
- 1 ground cinnamon
- 2/3 canola oil
- 2/3 buttermilk
- 1 1/4 bananas
- 2 eggs
- 1/2 english walnuts
- 1 cream cheese
- 1/2 butter
- 1 confectioners' sugar
- 1 vanilla extract
- 1 pecans
Instructions:
1. Preheat oven to 350F; grease 2 round 9 inch cake pans.
2. Sift dry ingredients in large mixing bowl, add oil, buttermilk, and mashed banana. Mix until all dry ingredients are dampened, then beat at low speed for 2 minutes. add the eggs and beat for one minute. Pour the batter into the prepared pans, add English walnuts to bottom layer, and bake for 25-30 minutes. Cool for 10 minutes and add frosting. I put a light layer of frosting between layers and a iced the rest around the cake.
3. Icing: Cream cheese and butter at room temperature.
4. Combine all ingredients except for chopped pecans. Fold in pecans and frost cake.
5. I store cake in refrigerator and it makes it moist.
Title: Dreamsicles
Ingredients:
- 1 Jello gelatin
- 1 hot water
- 1 Cool Whip
- ice cream
Instructions:
1. Dissolve jello in 1 cup hot water.
2. Add Cool Whip or ice cream.
3. Pour into freezer cups.
4. Freeze.
Title: Pineapple With Lime, Chilli and Ginger
Ingredients:
- 200 sugar
- 2 chilies
- 5 ginger
- 1 lime
- 100 rum
- 1 honey
- 1 pineapple
- ice cream
Instructions:
1. Put the sugar, chillies, ginger, lime zest, rum and honey into a pan and bring to the boil, simmer for a minute or so until a little syrupy and the sugar has dissolved.
2. Remove the skin and the inner core from the pineapple and cut into thick rings, approx 1 1/2 cm thick.
3. Barbecue for 2-3 minutes each side until caramelised, then add the glaze. Alternatively, preheat the oven to gas 6, 200C, fan 180C, and cook for 10-12 minutes, until the fruit starts to caramelise, then add the glaze.
4. Serve with the extra glaze spooned over and ice cream on the side.
Title: Cranberry Relish
Ingredients:
- 1 fresh cranberries
- 1 crushed pineapple
- 1 sugar
- 1 orange
- 2 water
Instructions:
1. Grind cranberries and the entire orange (including rind) in the food processor.
2. In a large bowl, stir sugar into cranberry/orange mixture.
3. Drain pineapple in a small bowl, but reserve the juice.
4. Stir pineapple into cranberry/orange mixture.
5. Dissolve jell-o in pineapple juice.
6. Add enough water to the pineapple juice mixture to equal about 4 cups.
7. Stir juice mixture into cranberry/orange mixture.
8. Refrigerate 24 hours before serving.
9. Serve chilled.
Title: Passover Chocolate Banana Cake
Ingredients:
- 6 eggs
- 2/3 sugar
- 1/4 sugar
- 1/2 potato starch
- 1/4 banana
- 1
- 1/2
Instructions:
1. Heat oven to 350ºF.
2. Lightly grease 13x9x2-inch baking pan.
3. Beat egg yolks with 2/3 cup sugar in medium bowl until thick and light in color.
4. Combine potato starch and cocoa; gradually add to egg mixture, beating until well blended.
5. Stir in bananas.
6. Beat egg whites in a large bowl until foamy.
7. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
8. Stir about 1/2 cup beaten whites into cocoa mixture.
9. Gently fold cocoa mixture into remaining egg white mixture, blending well.
10. Spoon batter into prepared pan; sprinkle almonds on top.
11. Bake 25 to 30 minutes until top springs back when touched lightly in center.
12. Cool completely in pan on wire rack. (Cake will settle and pull away from edges of pan slightly during cooling).
13. Cut into squares.
Title: Alaska Wild Blueberry Peach Crisp
Ingredients:
- 5 blueberries
- 1 sugar
- 4 Splenda granular
- 3 flour
- 1 rolled oatmeal
- 1 brown sugar
- 1/2 flour
- 1/2 ground cinnamon
- 1/2 margarine
- 1/2 butter
- pecans
- low-fat granola
Instructions:
1. Preheat oven to 375 deg.
2. Wash blueberries right before using and drain. Combine blueberries with chopped peaches. Toss with sugar or Splenda and flour. Place in the bottom of 9x13 or large casserole dish.
3. In a separate bowl, combine oats, brown sugar, flour and cinnamon. Cut in butter using pastry blender or two forks until mixture resembles peas. Gently mix in pecans or granola.
4. Top fruit in casserole dish with the oats/brown sugar topping.
5. Bake in oven for 45 minutes or until peaches are tender and topping is golden and crunchy. Serve warm with cream or whipped topping if desired.
Title: Chocolate Cupcake Cones
Ingredients:
- 10 -12 all-purpose flour
- 1 baking powder
- 1/3 salt
- 1 3/4 butter
- 1/4 sugar
- 55 egg
- 1/2 milk
- 1 vanilla extract
- 1/2 butter
- 1 icing sugar
- 85
- 1 1/2
- 2
Instructions:
1. Pre heat oven to 180 degrees Celsius.
2. Place cones in muffin pan, checking for holes or cracks in the cones.
3. Gently combine sifted flour, cocoa, baking powder and salt in a small bowl, set aside.
4. Combine butter, sugar and egg with a mixer on a medium speed until mixture is lighter in colour and no lumps remain.
5. Add milk and vanilla, reducing speed to low and beat until smooth.
6. Fold in flour mixture until combined.
7. Place even amounts of the batter into each cone, gently tap the bottom of the cone to settle the batter.
8. Bake cupcakes until a toothpick inserted in the centre comes out clean, about 20-30 minutes.
9. Leave to cool completely.
10. Frosting:
11. Combine butter, icing sugar, cream and vanilla. Using an electric mixer on low speed, beat until smooth - add colouring if you like and mix in
12. Decorate cakes and sprinkle on sprinkles or go wild like me and dip them inches.