lumicero/recipes-ing2inst huggingface dataset:
Title: Rustic Rhubarb Crisp
Ingredients:
- 6 rhubarb
- 3/4 granulated sugar
- 1/3 flour
- 1 oatmeal
- 1/2 brown sugar
- 1/2 cinnamon
- 1/2 butter
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix granulated sugar and flour, then stir in rhubarb. Put mixture in a greased 9 x 13 glass pan.
3. Combine topping ingredients: oatmeal, brown sugar, cinnamon, and butter. Sprinkle on top of rhubarb mixture.
4. Bake for 60 minutes or until bubbly.
5. Serve warm.
Title: One Bowl Blueberry Cupcakes
Ingredients:
- 1 1/4 butter
- 1 sugar
- 1 1/2 yogurt
- 1 sour cream
- 2 lemon, zest of
- 1 eggs
- 1/2 baking powder
- 1/4 baking soda
- 3 salt
- 1 1/2 all-purpose flour
- 6 blueberries
- frozen blueberries
- turbinado sugar
Instructions:
1. Preheat oven to 375F and line 2 large muffin tins with cupcake paper liners.
2. In a large bowl, add the melted butter, sugar, lemon zest, yogurt and eggs and whisk until smooth.
3. Whisk in the baking powder, baking soda, and salt until fully combined, then lightly fold in the flour and blueberries.
4. Batter will be thick. Using a large icecream scoop, divide the batter between the prepared muffin cups.
5. If you like a crunchy top, sprinkle each cupcake with 1 teaspoon turbinado sugar prior to baking.
6. Bake for 25 - 30 minutes, or until tops are golden and a tester inserted into the centre comes out clean. Let cool in the pan for 10 minutes, then remove and cool on a rack.
Title: Strawberry Blossoms
Ingredients:
- 12 fresh strawberries
- 3 cream cheese
- 2 confectioners' sugar
- 1 sour cream
- fresh mint leaves
Instructions:
1. Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly.
2. In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.
3. Notes & Options:.
4. A plastic zipper sandwich bag can be used instead of a pastry bag by filling with cream cheese mixture and squeezing out excess air before sealing. Carefully cut one corner off of the bottom of the bag and squeeze mixture out through the cut.
Title: Bread Pudding With Raspberries
Ingredients:
- 9 sweetened condensed milk
- 1 evaporated milk
- 1 eggs
- 3 frozen raspberries
- 6 -8 butter
- 2 sugar
- 2
Instructions:
1. Whisk eggs until frothy. Slowly add condensed and evaporated milks.
2. Rip rolls into small pieces & place in glass dish that has been greased or squirted with cooking spray. Add raspberries.
3. Pour egg & milks mixture over the bread & berries. Gently stir to saturate all of the bread. Place in the fridge for 1 hour to overnight to allow bread to soak up the moisture.
4. When ready to bake, preheat oven to 350°F Take glass dish out of fridge and mix one more time. Top the dish with grated butter and sprinkle on turbiano sugar. Bake for approximately 1 hour.
5. Note: If mixture is near top of baking dish, place dish on a cookie sheet in the oven to catch any overflow.
Title: Almond, Linseed and Coconut Oil Cookies (Wheat Free)
Ingredients:
- 1 2/3 linseed sunflower seeds and almond mix
- 1/3 icing sugar
- 1/2 wheat germ
- 1/4 coconut oil
- 1/4 vanilla essence
- 2 salt
- 1
- 1/2
- 17
Instructions:
1. Heat oven to 170degrees celsius and put some baking paper on a tray or two.
2. whisk the egg whites until they are very soft peaks.
3. put all the dry ingredients in a bowl. Pour in coconut oil (make sure it is soft) and the remaining ingredients except for the cherries and mix very well.
4. Wet your hands and roll the mix into walnut sized balls and place on tray.
5. Press down with a fork. If it sticks to the fork then fill a cup with water and dip the fork in the water between balls.
6. Lightly press a cherry into each cookie. You can cut them in half.
7. Bake for about 20 mins or until the bottom is browning.
Title: Individual Grape Upside Down Cakes
Ingredients:
- 1/2 green seedless grape
- 1 flour
- 1 1/2 sugar
- 1/2 baking powder
- 1 salt
- 1/2 walnuts
- 1/2 milk
- 1 butter
- 4 egg
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 400 degrees F.
2. Grease 12 cup muffin tin, then spoon 2 teaspoons apple jelly into each, and divide grape halves into each cup.
3. In a large bowl, whisk together flour, sugar, baking powder and salt.
4. In a separate bowl, whisk together milk, butter, and egg.
5. Stir milk mixture into flour mixture just until moistened.
6. Divide dough into muffin cups and bake until golden, about 15 to 20 minutes (wooden toothpick should come out clean).
7. Leave cakes in muffin tin about 2 minutes, then remove to cool on cooling rack.
8. Dust with confectioners' sugar just before serving.
Title: Simple Apple Spice Dump Cake
Ingredients:
- 1 ground cinnamon
- 2 ground nutmeg
- 1 ground allspice
- 1 granulated sugar
- 1 butter
- 1
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Pour the apple pie filling into a 13 x 9-inch baking pan.
3. In a small bowl, mix together cinnamon, nutmeg, allspice and sugar.
4. Sprinkle mixture over pie filling.
5. Pour dry cake mix over apples.
6. Dot with butter and sprinkle nuts on top.
7. Bake at 350 degrees F for 45 minutes to one hour, until cake is brown on top and bubbling on the sides.
8. Serve warm with ice cream or whipped topping.
Title: Easter Surprise Cupcakes
Ingredients:
- 2/3 butter
- 1 light brown sugar
- 3/4 sugar
- 2 eggs
- 1 vanilla extract
- 2 3/4 flour
- 2 1/2 baking powder
- 1 salt
- 1 1/4 milk
- 24
Instructions:
1. Heat oven to 350° and insert 24 paper baking cups into muffin tins.
2. Mix together, butter, sugar, eggs and vanilla in large mixing bowl until blended.
3. Beat on high speed for 5 minutes.
4. On low speed, beat in flour, baking powder and salt alternately with milk until well blended.
5. Fill muffin liners 1/3 full and place a chocolate egg in the center of each.
6. Top with remaining batter to 2/3 full.
7. Bake for 18 to 20 minutes or until done.
8. Cool and frost as desired.
Title: Way Too Easy Apple Crisp
Ingredients:
- 6 -8 apples
- 3/4 brown sugar
- 1 flour
- 1/2 butter
Instructions:
1. Preheat oven to 350°.
2. Spray a 9x13 pan.
3. Place apples in pan.
4. Sprinkle the cinnamon sugar to taste over the apples.
5. Combine flour and brown sugar.
6. Cut in butter.
7. When the butter is mixed in well, sprinkle evenly over the apples.
8. Bake for 45 minutes.
9. Serve warm or at room temperature topped with ice cream or whipped topping. If we are feeling crazy that day, we might add some caramel sauce and nuts.
10. Enjoy!
Title: Chocolate Buttercream Frosting
Ingredients:
- 1/2 vegetable shortening
- 1/2 unsalted butter
- 1 real vanilla extract
- 4 confectioners' sugar
- 3/4 cocoa powder
- 4 milk
Instructions:
1. YEILD 3 cups.
2. Cream butter and shortening with electric mixer. Add vanilla.
3. Gradually add sifted sugar & cocoa powder, one cup at a time, beating well on medium speed. Scrape sides & bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry. Add milk & beat at medium speed until light & fluffy. Keep icing covered with a damp.
5. cloth until ready to use. Refrigerate leftover icing in an airtight container, up to 2 weeks. Rewhip before using.
6. For stiffer consistency icing only add 3 tablespoons of milk.
7. For Chocolate Mocha Icing, substitute freshly brewed strong coffee in place of 1/2 of the milk required.
Title: Chai Creme Brulee
Ingredients:
- 4 vanilla
- 1/4 sugar
- 1/4 heavy cream
- 1 1/2 sugar
- 4 chai tea teabags
- 2
Instructions:
1. Preheat the oven to 300F degrees.
2. Place 4 ramekins in a roasting pan and pour hot water in the pan to halfway up the sides of the ramekins.
3. Combine the sugar, vanilla and egg yolks, mixing well. Set aside.
4. Place the cream and the tea in a large saucepan and heat slowly just to the boiling point.
5. Pour the cream into the eggs and sugar mixture in a slow and steady stream, whisking constantly.
6. Pour 1/2 cup of the mixture into each ramekin.
7. Ideally, allow to sit overnight before baking.
8. Bake until the custard is set, about 35 minutes.
9. Allow to cool and refrigerate at least two hours. The longer the better.
10. About an hour before serving, sprinkle a teaspoon of sugar onto each custard, thinly and evenly.
11. Melt the sugar with a flame until golden brown, either with a kitchen torch or under the broiler, about an inch from the flame for 30 seconds.
12. Cool to room temperature before serving.
Title: Rhubarb Vanilla Compote
Ingredients:
- 4 rhubarb
- 1/2 sugar
- 1/4 cinnamon
- 1/2 vanilla
Instructions:
1. Combine rhubarb, sugar and cinnamon in a medium saucepan.
2. Bring to a simmer over medium high heat then reduce heat to a gentle simmer and cook until the rhubarb begins to soften.
3. Remove from heat and stir in vanilla.
4. Serve warm or cold.
Title: Oreo Cookies
Ingredients:
- 1/2 water
- 18 1/4 sugar
- 2 powdered sugar
- 1/2 vanilla
- 3 1/2 hot water
- 1/2
- 3
Instructions:
1. Preheat oven to 325°F Blend all cookie ingredients with mixer then knead with your hands till dough consistency.
2. Form the dough into balls about 3/4-inch in diameter -- and press flat 1/2-inch apart on greased cookie sheet.
3. Bake for 4-6 minutes or cookies are crunchy.
4. Let cookies cool on sheets.
5. As the cookies are cooling, combine filling ingredients well with electric mixer.
6. With your hands. form the filling into balls. 1/2-3/4 inch in diameter.
7. Place filling in center of flat side of a cooled cookie.
8. Top with another cookie and press till filling spread to the edge.
Title: Patoli (Steamed coconut dumplings)
Ingredients:
- 1 plain flour
- 1 salt
- 1 1/2 water
- 1 1/4 ghee
- 2 coconut
- 1 jaggery
- 1 soft brown sugar
- 1 raisins
- 2 cashews
- green cardamom powder
- ghee
Instructions:
1. Sieve the flour and salt into a bowl.
2. Mix well.
3. Carefully add the water, a little at a time, stirring and mixing all the while to make a thick pancake like batter.
4. The mixture should spread easily but not have a runny consistency.
5. Set aside for 15 minutes approximately.
6. Combine all the ingredients for the stuffing and divide it into 8-10 portions.
7. You will now require aluminium foil cut into rectangles (approximately 4X6").
8. Smear a little ghee on each piece of foil.
9. Evenly spread 2 tbsps.
10. of batter in the center leaving a good margin all round.
11. Carefully add 1 portion of stuffing over it and fold the foil over.
12. Fold the edges to make a neat rectangular parcel.
13. Repeat the process with the rest of the batter and stuffing.
14. Steam the parcels in a steamer for 15-20 minutes till firm to the touch.
15. Open the parcels just before serving.
16. Serve hot or cold with ghee.
Title: Praline Pumpkin Dessert
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 3 eggs
- 1 sugar
- 4 pumpkin pie spice
- 1 pecans
- 1 1/2 butter
- 3/4
Instructions:
1. Preheat oven to 350.
2. Grease bottom and sides of a 13x9 rectangular pan.
3. Combine pumpkin, milk, eggs, sugar and pumpkin pie spice in medium bowl until smooth.
4. Pour into prepared pan.
5. Sprinkle dry cake mix over pumpkin mixture.
6. Sprinkle with pecans.
7. Drizzle butter evenly over top.
8. Bake 50-60 minutes until knife comes out clean. Watch closely, the pecans may burn so you might want to cover with tin foil.
9. Cool at least 1 1/2 hours before serving.
Title: Butter Tarts
Ingredients:
- 24 brown sugar
- 1 corn syrup
- 1/2 butter
- 1/3 egg
- 2 cinnamon
- 1 raisins
- 1 walnuts
- 1/3 pecans
- 1/3
Instructions:
1. Combine all the above ingredients.
2. Fill tarts shells 2/3 full.
3. Bake at 375* for 18 minutes.
Title: Lemon Grove Bundt Cake (Miss Grace Cake Company)
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 3 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 buttermilk
- 2 lemon peel
- 2 fresh lemon juice
- 1/4 butter
- 2 confectioners' sugar
- 1 1/2 lemon peel
- 1/4 fresh lemon juice
Instructions:
1. To Prepare Cake Batter: In a very large bowl cream the butter (1 cup) until light, slowly adding the granulated sugar and continuing to beat until the mixture is light and fluffy. Blend in one egg at a time.
2. In another bowl sift together the flour, soda and salt. Add the flour mixture alternately with the buttermilk to the creamed mixture, beginning and ending with the flour. Beat well after each addition. Mix in the rind and the juice (2 tablespoons each). Pour the batter into a greased and lightly floured 10-inch tube pan or a 12-cup bundt pan.
3. Bake in a preheated 325F oven for 65-75 minutes or until a toothpick inserted in the center comes out clean. Place the pan on a rack to cool for 10 minutes then turn the cake out onto a rack and spread with as much Lemon Glaze as the cake will absorb (about 1/3 to 1/2 of the icing). Allow cake to cool completely, then frost with the remaining icing.
4. To Prepare Glaze: In a mixing bowl blend together thoroughly the 1/4 cup of butter and the confectioners sugar. Mix in the remaining rind and juice, one tablespoon at a time, until the frosting is of spreading consistency. If the entire amount of lemon is used, the icing will be thin and runny. However a very tangy frosting greatly enhances the flavor of the cake. Thin frosting may be chilled a few minutes to make it easier to spread. Or you may want to add a little more confectioners sugar to the icing that remains to be spread on the cooled cake.
Title: Summer Berry Dumpling Cobbler
Ingredients:
- 1 berries
- 1/8 sugar
- 1 butter
- 3/8 light cream cheese
- 1 milk
- 2 baking mix
- 1/4 baking mix
- oats
Instructions:
1. Preheat oven to 350 dgrees F.
2. Bring berries, butter and 1/2 cup sugar to a boil and melt all sugar, stirring constantly.
3. Pour berry mixture evenly into lightly greased 9” round cake dish.
4. Beat cream cheese and remaining sugar with a mixer until fluffy.
5. Add milk, baking mix and oats mixing well. Dollop mixture over hot filling.
6. Sprinkle dumplings with sugar.
7. Bake for 35 minutes or until golden brown.
Title: Orange Nut Raisin Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 butter
- 1/4 salt
- 1 1/2 baking powder
- 1/2 walnuts
- 4 eggs
- 1/2 raisins
- 1/2 vanilla extract
- 1 flour
- 1
Instructions:
1. Sieve flour salt and baking powder together.
2. In a separate bowl, mix chopped nuts and raisins. Coat them together with a tsp of flour to avoid them sinking to the bottom of the cake pan.
3. In a large bowl, cream butter and sugar. Add eggs one at a time; beat for 1-2 minutes on a slow speed mixer.
4. Stir in vanilla.
5. Add the flour mixture to the butter mixture alternating with the orange juice.
6. Mix well.
7. Add nuts and raisins; mix with a wooden spoon.
8. Pour in greased dish and bake at 175°c for about 60 minutes.
9. Let cool well before serving
10. (My cake usually cooks even before one hour and at times takes longer to brown, however keep checking and don't overcook or else it would loose its moistness).
Title: Fresh Fruit With Kirsch
Ingredients:
- 1 pineapple
- confectioners' sugar
- kirsch
Instructions:
1. Slice pineapple and stack the slices on a plate.
2. Serve with the confectioners' sugar and a decanter of kirsch.
Title: Dutch Cookies
Ingredients:
- 1 brown sugar
- 2 flour
- 1 butter
- 2 eggs
- 1/2 brown sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 325°F.
2. Mix brown sugar, flour, and butter with pastry blender. Press into 10x15 inch jelly roll pan.
3. Beat eggs and drizzle over the flour mixture.
4. Sprinkle brown sugar and cinnamon separately over the top. Top with chopped nuts.
5. Bake at 325F for 20-25 minutes. Be careful not to overbake.
Title: Nut Rolls (Kolachi/Kolacs/Beigli)
Ingredients:
- 5 bread flour
- 1/2 granulated sugar
- 1 1/2 table salt
- 1/3 sour cream
- 1/4 warm water
- 1 dry active yeast
- 8 milk
- 1/2 margarine
- 1 egg
- 1 milk
- 2
Instructions:
1. In small saucepan heat milk, add margarine, sugar and salt. Stir til melted. Add sour cream. Stir well.
2. Cool to nearly room temperature.
3. Mix the dry yeast and warm water and let proof about 10 minutes.
4. You may use a 14 cup food processor (OR knead by hand until dough comes off yours hands. and it is smooth).
5. If using a processor, place the 5 cups of flour in the bowl. Add the room temperature egg(s),
6. Add in the proofed yeast and the cooled milk mixture.
7. Process for about 2 minutes or until dough appears smooth and is pulled away from sides of bowl. If kneading, knead until smooth. Dough should not be heavy. If too heavy while kneading, add a little warm milk at a time.; nor should it be sticky.
8. Place in lightly oiled bowl, Turn once. Cover with damp cloth and let rise until when two fingers inserted in the dough retain the markings after 5 minutes.
9. Empty bowl on lightly floured surface. Divide evenly into 4 portions. Flatten out each portion and shape into a ball. Cover with cloth and plastic. Let rise about 1/2 hour to allow the gluten to relax.
10. Roll out each ball to approximately 12 x 15 inches. Fill to within 1/2" around with about 1 1/4 cup of your filling. Starting at the top (shorter side) roll up and pinch edges and ends.
11. Place seam side down onto a 12 x 17 inch cookie sheet preferably lined with parchment paper or use a non-stick spray. Place rolls evenly spaced.
12. Cover and let raise about 1 hour. Brush with egg wash evenly.
13. Place in preheated 350 degree oven, middle rack. Bake 40-45 minutes or until nicely browned.
14. Cool in pan.
15. Remove rolls by holding end of the parchment and pulling off onto a flat surface doing so carefully.
16. NUT FILLING:
17. In a large saucepot add 2 cups milk, 2 sticks margarine and 2 cups granulated sugar. Allow margarine to melt. Add 2 lbs. finely ground walnuts and the zest from one lemon. Mix well. If too thick to spread add a little more milk until the filling becomes easily spreadable. You may have some nut filling left over. It can be frozen or used when make filled cookies.
Title: My Mother's Ambrosia
Ingredients:
- 1 pineapple chunks
- 1 mandarin oranges
- 2 small marshmallows
- 2 walnuts
- 1 sour cream
- 1 plain yogurt
- 1 unsweetened coconut
- 1
Instructions:
1. Mix together all ingredients.
2. Serve chilled.
Title: Milk Chocolate Mousse
Ingredients:
- 1/2 low-fat milk
- 1 strawberry
- 3/4
- 1/4
Instructions:
1. In microwave-safe bowl, melt chocolate on High with 1 T. water, about 45 seconds; stir until smooth. Cool slightly.
2. At medium-high speed, beat topping mix with milk until firm peaks form. Remove 1/2 cup whipped topping; reserve.
3. Beat cocoa into remaining whipped topping; fold in melted chocolate.
4. Spoon into 4 dessert glasses. Chill.
5. Before serving, top with reserved whipped topping. If desired, garnish with strawberries and chocolate shavings.
Title: Easy Gulab Jamuns
Ingredients:
- 1 powdered milk
- 1 egg
- 1 baking powder
- 2 semolina
- 6 water
- 5 water
- 2 sugar
- 1
Instructions:
1. Mix all the ingredients for the Gulab jamun well to make the dough.
2. Make small balls out of it.
3. In the meantime prepare the sugar water syrup by mixing the sugar and water in a pot and boiling until it becomes sticky.
4. This will take at least 20 minutes.
5. Fry the gulab jamun balls on low flame.
6. Then dip them into the sugar-water syrup and toss well.
7. Serve hot or cold, as desired by you.
8. I love them hot and so does my Dear Dad!
Title: Carrot Walnut Cake
Ingredients:
- 3 unsifted all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 1 carrot
- 1 butter
- 1 margarine
- 1 light brown sugar
- 4 granulated sugar
- 2 eggs
- 2 lemons, rind of
- 2 lemon juice
- 2 walnuts
- 1 seedless raisin
- 1
Instructions:
1. CREAM CHEESE GLAZE 8 oz Cream cheese, softened 1 Tbsp Lemon juice 1 tsp Grated lemon peel 1 1/2 cup Confectioners sugar 1/2 cup Coarsely chopped walnuts This is billed as the richest carrot cake recipe ever.
2. Lightly grease and flour a 10-by-4-inch tube pan.
3. Sift flour with baking powder, soda, cinnamon and salt; set aside. Wash and pare carrots; grate on medi um grater or use coarse blade of food processor.
4. Should measure 4 cups.
5. Preheat oven to 350F.
6. In large bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scraping side of bowl with rubber scraper, until light and fluffy-about 4 minutes.
7. Add eggs, one at a time; beat well after each addition until smooth and light. In measuring cup, combine lemon and orange peels and juices.
8. At low speed, beat in flour mixture (in fourths), alternately with lemon-orange mixture (in thirds), beginning and ending with flour mixture. Beat just until smooth-about 1 minute. With wooden spoon, stir in grated carrot, nuts and raisins; mix well.
9. Turn into the prepared tube pan; spread evenly.
10. Bake 60 minutes, or until a cake tester inserted in center of the cake comes out clean.
11. Cool in pan on wire rack 20 minutes, to cool slightly.
12. Meanwhile, make cream-cheese glaze: In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar.
13. With portable electri c mixer at high speed, beat mixture until smooth.
14. Set aside. Gently loosen edge of cake with spatula.
15. Turn out of pan onto rack.
16. Spread glaze over top of the warm cake, letting it run down side of cake. Carefully remove cake to cake platter.
17. Sprinkle chopped walnuts around top edge of cake. Serves 12.
Title: Red Velvet Cake Cookies
Ingredients:
- 1 butter
- 1/2 eggs
- 2
- 1
Instructions:
1. Heat oven to 350°F
2. Line 2 cookie sheets with parchment paper.
3. Beat all ingredients with mixer on medium until well combined (batter will be thick).
4. Use a 1 inch cookie scoop and drop dough about 2 inches apart onto cookie sheets.
5. Bake 10 to 12 minutes or until set.
6. Remove from cookie sheets and let cool.
Title: Austrian Gugelhupf
Ingredients:
- 1/2 milk
- 2 active dry yeast
- 4 all-purpose flour
- 1 butter
- 1/2 margarine
- 4 sugar
- 1 eggs
- 1/4 light raisins
- 2 currants
- 1/2 salt
- 1/4
Instructions:
1. Place warm milk in a medium mixing bowl. Sprinkle yeast over milk.
2. Add 1/2 cup flour.
3. Beat with a large spoon about 1 minute.
4. Cover and let rise in a warm place until almost double (40 minutes).
5. In a large mixing bowl beat butter and sugar until light and fluffy.
6. Add the eggs, one at a time, mixing well after adding each.
7. Stir in yeast mixture, raisins, currants, orange peel and salt.
8. Gradually stir in the remaining 3-1/2 cups flour.
9. Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan.
10. Arange whole almonds in a design in the bottom of the pan.
11. Carefully spoon batter over almonds.
12. Cover and let rise in a warm place until almost double (about 1 hour).
13. Bake in a 350 degree oven about 40 minutes.
14. If necessary cover top with foil the last 15 minutes of baking time to prevent over browning.
15. Remove from pan.
16. Cool on wire rack.
17. Before serving, sift powdered sugar over cake.
Title: Grilled Peaches with Raspberries
Ingredients:
- 2 brown sugar
- 2 fresh lime juice
- 1 fresh raspberry
- 2
Instructions:
1. Combine sugar and lime juice in a shallow dish, stir well.
2. Add 1/2 cup raspberries and mash.
3. Add peaches, turning to coat.
4. Marinate at room temperature, cut sides down, 30 minutes to 1 hour.
5. Remove peaches, reserving marinade.
6. Coat grill rack with cooking spray, and place on grill over medium low coals.
7. Place peaches, cut sides down in rack and cook 2 minutes.
8. Turn peaches over, cook 15 minutes or until tender, basting once with half of reserved marinade.
9. Remove from grill.
10. Stir remaining 1/2 cup raspberries into remaining marinade and spoon over peach halves.