lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon-Amaretto Bundt Cake
Ingredients:
- 1 1/2 unsalted butter
- 1/2 sugar
- 2 lemon zest
- 2 flour
- 2 lemon juice
- 3 vanilla extract
- 1 eggs
- 1 sugar
- 5 amaretto liqueur
- 6
- 4
Instructions:
1. Preheat oven to 350º F.
2. Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until golden. Remove and set aside.
3. Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of the pan.
4. In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.
5. Add flour, stir just until blended. Add lemon juice and extracts. Stir.
6. Add eggs one at a time, mixing after each addition.
7. With a rubber spatula, gently fold in the remaining almonds.
8. Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes, cover top of cake tightly with foil.). (SEE NOTE in description.).
9. While cake is cooking, prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts. Reserve until ready for use.
10. When the cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes.
11. Gently invert the cake onto another rack and remove from pan. Brush top and sides of cake with remaining syrup. Let cake cool completely.
Title: Chocolate Angel Pie
Ingredients:
- 3 cream of tartar
- 1/4 sugar
- 3/4 vanilla extract
- 1/2 water
- 2 sugar
- 3 salt
- 3 vanilla extract
- 1/4
- 1/8
- 1 1/2
- 1
Instructions:
1. Shell:
2. Preheat oven to 250°F.
3. In a small bowl beat egg whites and cream of tarter until soft peaks form.
4. Gradually sprinkle in sugar 2 Tbsp at a time.
5. Beat two minutes after each addition or until sugar is completely dissolved (about 2 min).
6. Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
7. Spoon into a greased nine inch pie plate, smooth till evenly distributed.
8. Using the back of a spoon pile meringue up at the sides to form a shell.
9. Bake 1 hour at 275°F Turn off oven and let stand in oven 1 hour.
10. Filling:
11. Combine chocolate, water, egg yolks, sugar, and salt in double boiler over hot, not boiling water.
12. Cook until chocolate is melted and mixture is very thick and mounds when dropped from a spoon (about 5 minutes).
13. Remove from heat and set aside.
14. In large bowl at medium speed beat cream with vanilla until soft peaks form.
15. Gently fold into chocolate mixture.
16. Spoon mixture into meringue shell.
17. Refrigerate 4 hours or until filling is set.
Title: Fabulous Fat-free Pineapple Cake
Ingredients:
- 4 egg substitute
- 2 sugar
- 2 flour
- 2 baking soda
- 1 crushed pineapple
- 1 vanilla extract
- 1 fat free cream cheese
- 1 1/2 confectioners' sugar
- 1/4 vanilla extract
Instructions:
1. Preheat oven to 350°F
2. Spray 13 x 9 x 2-inch baking pan with nonstick cooking spray.
3. CAKE: Beat egg whites and sugar until blended.
4. In another bowl, combine flour and baking soda.
5. Beat into wet ingredients.
6. Add pineapple and vanilla extract.
7. Pour batter into prepared pan.
8. Bake for 40 minutes, or until it tests done when a toothpick inserted in the center comes out clean.
9. Cool for 10 minutes.
10. FROSTING: Gradually whisk in confectioners’ sugar into cream cheese and vanilla.
11. Frost cake with a knife, or by pouring it on if the frosting is thin.
Title: Chocolate Refrigerator Roll
Ingredients:
- 1 vanilla extract
- 1 heavy cream
- 1 chocolate curls
Instructions:
1. Stir vanilla into whipped cream or topping.
2. Spread 1/2 tablespoon whipped cream or topping on each wafer.
3. Begin stacking wafers together and stand on edge on serving platter to make a 14-inch log.
4. Frost with remaining whipped cream or topping.
5. Cover with plastic wrap and freeze.
6. Thaw in refrigerator 1 hour before serving.
7. To serve, garnish with chocolate curls; slice roll at 45 degree angle.
Title: Chocolate Bread Pudding
Ingredients:
- 1 butter
- 4 eggs
- 1/2 ground cinnamon
- 1/8 nutmeg
- 1 pure vanilla extract
- 1 half-and-half
- 1/4
- 2
- 4
- 1/2
Instructions:
1. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate, and liqueur together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally.
2. Preheat oven to 350 degrees Fahrenheit. Grease a 6-cup (9 ¼ x 5 ¼ x 2 ¾ inch) loaf pan with butter.
3. Pour half of the mixture into the prepared pan. Sprinkle the top with the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips.
4. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.
5. To serve, cut the pudding into 1-inch thick slices. Top with vanilla ice cream!
Title: Baklava
Ingredients:
- 8 phyllo dough
- 1 light butter
- 12 walnuts
- 3/4 cinnamon
- 1/2 honey
- 6 sugar
- 2 water
- 1 lemon juice
- 1
Instructions:
1. Preheat oven to 350° F.
2. Combine walnuts, breadcrumbs, and cinnamon to create the filling and set aside.
3. IMPORTANT: cover the phyllo dough with a damp kitchen towel after peeling a sheet off the roll in the following steps. Phyllo dough dries out very quickly and will crumble if left uncovered.
4. Brush the inside of a ceramic pan with butter. Lay out the first sheet of phyllo dough in the pan, trimming to fit. Brush the sheet with butter. Repeat until there are 5 sheets.
5. Spread 1/4 of filling in the pan. Add another sheet of phyllo dough and brush with butter. Repeat until there are 3 sheets.
6. Spread 1/4 of filling in the pan. Add another sheet of phyllo dough and brush with butter. Repeat until there are 4 sheets.
7. Spread 1/4 of filling in the pan. Add another sheet of phyllo dough and brush with butter. Repeat until there are 3 sheets.
8. Spread remaining filling in the pan. Layer the remaining sheets with butter between each one. Pour remaining butter over the top.
9. Cut the baklava in the pan into a grid 5 pieces wide by 6 pieces long, for a total of 30.
10. Bake until golden brown, about 30 minutes.
11. Prepare the syrup by combining the sugar, honey, and water in a pot. Cook on medium heat for about 15 minutes, stirring occasionally. Add lemon juice and heat for another 2 minutes. Turn off heat and cover until ready to use.
12. When the baklava is baked, remove from oven and allow to cool slightly. While still warm, pour the entire contents of syrup over the baklava. It should be completely soaked.
13. Resist the urge to try a piece just yet! The honey mixture needs a chance to integrate and cool before the flavors are properly developed.
14. Allow the baklava to cool to room temperature, uncovered. Then, cover with plastic wrap and refrigerate overnight.
Title: Chocolate Cream Cheese Cinnamon Frosting
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 1/2 vanilla
- 1/4 cinnamon
- 2 powdered sugar
- 1/4 buttermilk
- 1/4
Instructions:
1. In a large bowl beat the cream cheese with butter, vanilla and cinnamon using an electric mixer until smooth and creamy (about 3 minutes).
2. In another bowl mix together the powdered sugar with with sifted cocoa powder; add to the creamed mixture alternating with the buttermilk on low speed until combined.
3. Adjust with more buttermilk if needed to achieve desired consistany.
Title: Drunken Granny's Dlight
Ingredients:
- 3 granny smith apples
- 3/4 cognac
- 2/3 flour
- 1/2 sugar
- 1/3 brown sugar
- 3 baking soda
- 1 1/3 buttermilk
- 1 cinnamon
- 1 vanilla extract
- 1 sugar
- 2/3
Instructions:
1. Slice, peel, and pare the apples into a sauce pan. Add the cognac and fill with water until the apples are nearly covered by the mixture. Boil for five minutes and then strain. Discard the liquid.
2. Disolve the brown sugar in the buttermilk, then add the flower, baking soda, sugar, cinnamon, and apples. Mix well and pour into a 9-inch greased cake pan. Bake for 40- 45 minutes at 350°F.
3. Serve with fresh whipped cream.
4. Put the cream, vanilla, and 1 tbsp of sugar in chilled bowl and mix until it becomes thick.
Title: Banana Fruit Cake
Ingredients:
- 2 sugar
- 2 eggs
- 6 bananas
- 1 butter
- 2 baking soda
- 3 hot water
- 1/2 salt
- 1 cinnamon
- 1 clove
- 1 nutmeg
- 1 raisins
- 1 flour
- 3 1/2
- 1
Instructions:
1. Dissolve the baking soda in the hot water; set aside.
2. Mix sugar, eggs, bananas, butter, and baking soda solution together.
3. Mix well.
4. Add the flour, salt, and spices; mix well.
5. Add nuts, raisins, and cherries.
6. Mix well.
7. Pour into a greased tube pan.
8. Bake 350 degrees for 1 hour or till done.
9. Let cool 15 minutes in pan and then take out to cool on rack.
Title: Oatmeal Maple Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 butter
- 1 egg
- 1 raisins
- 1 1/4 flour
- 1 1/4 oatmeal
- 3/4 maple syrup
- 1 baking soda
- 1 salt
- 1/2 baking powder
- 1/2 cinnamon
- 1/4 ginger powder
- 1/2 nutmeg
- 2 vanilla extract
- 1 orange, zest of
Instructions:
1. Beat the butter, brown sugar and egg until creamy, add syrup and zests.
2. Mix all dry ingredients with raisins, add mixture to egg mixture.
3. Drop by teaspoon onto cookie sheet two inches apart.
4. Cook at 375 for 6 to 8 minutes.
Title: Candy Cane Cake
Ingredients:
- 36 sugar
- 1 milk
- 1 self-rising flour
- 3 vanilla
- 1 shortening
- 1/2
- 4
Instructions:
1. Soak the candies in the milk overnight.
2. When candies are dissolved, preheat the oven to 350 degrees. Prepare 2-9" cake pans.
3. Combine the wet ingredients with the dry, mixing well, but not overbeating.
4. Bake for approximately 45 minutes or a toothpick comes out clean. Cool in pans for 10 minutes, then invert to a wire rack. Cool completely. Frost with vanilla icing and decorate with mini candy canes.
Title: Yum Brownies
Ingredients:
- 1 butter
- 6 sugar
- 3 salt
- 1/2 vanilla extract
- 2 eggs
- 4 all-purpose flour
- 1 2/3
- 1/3
- 3
Instructions:
1. .Preheat oven to 350°F Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
2. In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.
3. Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
4. Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.
5. Makes 36 brownies (or 48 bite-sized brownies).
Title: Decadent Chocolate Cake
Ingredients:
- 7 1/2 dark chocolate
- 11 unsalted butter
- 4 eggs
- 1/3 sugar
- 1/3 whole wheat pastry flour
- 6 dark chocolate
- 3/4 heavy cream
Instructions:
1. Preheat oven to 350F oven. Butter and flour a 10-inch round cake pan.
2. FOR THE CAKE:
3. Melt the chocolate and butter in a double boiler (or in a bowl or small saucepan placed over a saucepan of boiling water). Set aside to cool.
4. Beat the egg yolks until light and fluffy. Slowly add the sugar and continue beating until mixture is pale yellow. Fold in the melted chocolate. Sift the flour over the chocolate mixture until it just disappears. In a separate bowl, whisk the egg whites until soft peaks form.
5. Fold egg whites into the chocolate mixture in two parts. Pour the batter into the prepared pan and tap on the counter to remove air bubbles.
6. Bake for 20-25 minutes until a toothpick comes out clean.
7. FOR THE GANACHE:
8. Place the chopped chocolate in a mixing bowl Place the cream in a saucepan and bring to a boil. Add the hot cream to the chocolate and stir until all lumps are gone. Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula.
Title: Really Good Chocolate Mint Parfait Bars
Ingredients:
- 1 butter
- 1/3 egg
- 1 unflavored gelatin
- 1/4 boiling water
- 1/4 powdered sugar
- 4 butter
- 1/2 shortening
- 1/2 butter
- 1/4
- 2 -3
- 1
- 3
Instructions:
1. Heat oven to 350. Grease 15x10x1-inch jelly roll pan.
2. In large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake at 350°F for 10 minutes. Cool completely.
3. Dissolve gelatin in boiling water; cool slightly. In large bowl, combine dissolved gelatin and 2 cups powdered sugar. Add 1/2 cup butter, shortening, peppermint extract and food coloring. beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling evenly over cooled base.
4. In small saucepan over low heat, melt chocolate chips and 3 tb butter, stirring constantly until well blended. Spoon frosting over filling, carefully spreading to cover. Refrigerate until firm, cut into bars. Store in refrigerator.
5. Tip. for easier cutting, remove from refrigerator 20 minutes before serving.
Title: Seviyaan (Vermicelli Milk Pudding)
Ingredients:
- 3 milk
- 1 ghee
- 1/2 - 1 raw sugar
- 1 - 1 1/2 cardamom powder
- 1/2 pistachios
- 1
Instructions:
1. Wash a saucepan with cold water and shake out the excess.
2. Place pan over medium flame and heat the milk, stirring often until it is near boiling (should take 10 minutes). Scrape the walls and base of the pan while heating, to prevent the milk sticking.
3. Lower heat to med-low, and cook uncovered, stirring every 5-10 minutes until the milk is reduced by about 1/3 (this should take about 1 hour).
4. Add the roasted vermicelli into the reduced hot milk. The vermicelli can be broken into smaller pieces first to make it easier to handle. Roasted vermicelli should be available in packets from Indian or Pakistani grocery stores.
5. The vermicelli will soften after 2-3 minutes. Add the ghee (optional) and mix it through. Continue to cook seviyaan over med-low a further 5 minutes.
6. Add the sugar and stir to dissolve. You may want to add 1 cup first and taste the seviyaan after the sugar dissolves fully to see if you want the dessert to be any sweeter.
7. Stir through the cardamom powder, then let the seviyaan thicken over med-low heat for another 10-15 minutes, stirring occasionally to prevent the mixture sticking.
8. Serve warm in individual bowls garnished with pistachio nuts. If chilling, cover with plastic wrap that is in contact with the surface of the pudding, let cool almost to room temperature and then chill several hours in the fridge.
Title: Poppy Seed Bundt Cake
Ingredients:
- 1 sour cream
- 8 sugar
- 8 eggs
- 3/4 poppy seeds
- 4
- 2
Instructions:
1. Mix all ingredients together.
2. Pour into greased bundt pan.
3. Bake at 335 degrees between 40 - 50 minutes.
4. Note: I know that everyone's oven bakes differently. This is how this cake turns out best in my oven. Start looking at the cake at 35-40 minutes to see if it finished. It should be light to medium brown and mostly set when jiggled.
Title: Pumpkin Cake
Ingredients:
- 1 1/2 brown sugar
- 1/2 shortening
- 2 eggs
- 16 pumpkin
- 2 3/4 flour
- 1 baking powder
- 1 cinnamon
- 1/2 nutmeg
- 1/4 ginger
- 1/2 salt
- 1 raisins
Instructions:
1. Preheat oven to 400 degrees. Mix sugar, shortening, eggs and pumpkin throughly in a large bowl. Sift dry ingredients and add to pumpkin mixture. Blend all well and add raisins. Pour batter into springform pan lightly sprayed with cooking oil.
2. Bake 35 minutes or until the center springs back and edges begin to pull away from pan. Remove from oven and cool before unmolding.
Title: Hershey's Bar Frosting
Ingredients:
- 1 Cool Whip
- 9
Instructions:
1. Melt Hershey bars.
2. Fold some of the cool whip into the melted chocolate to cool the mixture.
3. Mix the rest of the cool whip into the chocolate mixture. Whip with a whisk.
4. Spread over cooled cake or pour into a graham cracker crust.
Title: German Carrot-Hazelnut Cake
Ingredients:
- 5 eggs
- 1 salt
- 1/4 sugar
- 2 2/3 hot water
- 2 2/3 carrots
- 2/3 ground hazelnuts
- 1/2 baking powder
- 1/2 ground cinnamon
- 1 rum
- 2 vanilla extract
- 2 lemon rind
- 2 powdered sugar
- 1/4 hot water
- 5 -6
Instructions:
1. In a bowl, beat the egg whites and salt using an electric mixer on high speed until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.
2. In a bowl, beat egg yolks and 1/4 cup hot water at medium-high speed until foamy.
3. Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.
4. Stir the carrots and next 7 ingredients into the yolk mixture; fold in egg white mixture.
5. Pour batter into a lightly greased 10-inch springform pan.
6. Bake in a 325° oven for 50 minutes or until a pick comes out clean.
7. Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack.
8. To make Chocolate Glaze: combine sugar and cocoa; stir in water until spreading consistency.
9. Spread top and sides of cake with Chocolate Glaze.
Title: Ricotta Cheese Cookies
Ingredients:
- 2 sugar
- 1 butter
- 1 ricotta cheese
- 2 eggs
- 2 flour
- 4 baking powder
- 2 salt
- 1 confectioners' sugar
- 1 1/2 milk
- 3
Instructions:
1. Preheat oven to 350 Degrees.
2. In large bowl with mixer beat butter that is softened (2 sticks) and sugar until blended. Increase speed to high and beat until fluffy.( About 5 min)On Medium speed, beat in Ricotta, Anise and Eggs until well combined.
3. In small bowl combine flour, baking powder and salt. On low speed, add dry mixture until dough forms. Drop by level tablespoons on cookie sheet spacing 2 inches apart.
4. Bake 15 min until lightly golden then remove to wire rack to cool.
5. When cool prepare icing by mixing confectionary sugar and milk until smooth. Spread onto cookies with small metal spatual. While still wet, sprinkle with colored red and green crystals. Let dry for about and hour.
Title: Haunted Graveyard Pudding
Ingredients:
- 4 milk
- 2 chocolate flavor instant pudding and pie filling mix
- 1 vegetarian instant chocolate pudding mix
- 6 -10
Instructions:
1. Pour cold milk into a large bowl; add pudding mix and stir together; beat with a wire whisk for several minutes.
2. Stir in half of the crushed Oreos.
3. Spoon mixture into an oblong casserole dish or baking pan.
4. Sprinkle top of pudding with the rest of the Oreo cookies.
5. Refrigerate for 1 hour, or until ready to serve.
6. Just prior to serving, use the decorator icing or gel to write on the tops of the cookies some messages like"RIP" and stick them partway into the pudding, slightly bent.
7. Make ghosts with the can of whipped cream, basically as a big blob, with 2 chocolate chips stuck in for the eyes.
8. Place the candy pumpkins around on top of the crushed cookies, and sprinkle with jimmies to fill in the empty spots.
9. Serve chilled.
Title: Peanut Butter Buckeyes (Better Than Reese's)
Ingredients:
- 1 creamy peanut butter
- 1/2 unsalted butter
- 2 powdered sugar
- 2
Instructions:
1. Line 2 cookie sheets with waxed paper.
2. In large bowl, beat butter, sugar and peanut butter on medium speed until well combined.
3. Roll mixture into 1" balls.
4. Place on waxed paper.
5. Place into the freezer about 30 minutes until firm.
6. Meanwhile, microwave chocolate chips in a glass bowl about 2 minutes.
7. Stir until melted.
8. Stick each peanut butter ball with a toothpick and dip into melted chocolate until 3/4 of ball is covered.
9. Wipe any excess chocolate off of ball.
10. Place on waxed paper.
11. chill in fridge at least 45 minutes until set.
12. If dough gets too sticky while rolling the balls. Wet your hands with cold water.
Title: Annie's Apple Crisp
Ingredients:
- 10 sliced apples
- 1 sugar
- 1 all-purpose flour
- 1 ground cinnamon
- 1 vanilla
- 1 all-purpose flour
- 1 quick-cooking oats
- 1 brown sugar
- 1/4 baking soda
- 1/4 baking powder
- 1/8 salt
- 1/2 butter
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl combine apples, sugar, flour, cinnamon, and vanilla.
3. Stir gently and place in a 9x13 inch pan.
4. In medium bowl mix oats, flour, brown sugar, baking soda, baking powder, and salt.
5. Mix melted butter in using a fork until crumbly.
6. Sprinkle over apple mixture and bake for about 45 minutes or until apples are fork tender.
Title: Apple Cake/Bars
Ingredients:
- 2 flour
- 1 sugar
- 2 baking powder
- 1/2 salt
- 3/4 milk
- 3/4 butter
- 1 egg
- 1 cinnamon
- 5 -6 apples
Instructions:
1. Preheat oven to 350*F.
2. In a food processor or bowl, mix flour, 1/4 cup sugar, baking powder and salt.
3. Cut 3/4 cup butter into small pieces and add to flour mixture (whirl in food processor or cut in with a pasty cutter) until textured as fine crumbs.
4. Beat milk and eggs to blend and pour into flour mixture. Whirl or stir until moistened. Knead on floured surface until dough holds together.
5. With floured hands, press dough into bottom of 9"X13" baking dish. Press edges up sides to form a slight ridge.
6. Arrange apple slices, slightly overlapped, in 3 rows down the length of the pan.
7. In processor or bowl, whirl or cut together 1 cup sugar, 2 Tbsp butter, and cinnamon until it has the texture of fine crumbs. Sprinkle over apples.
8. Bake in the middle of the oven for 40 minutes or until the cake is browned. Cut into squares. Serve warm or cool.
Title: Great Missouri Cookies
Ingredients:
- 1/2 milk
- 1/4 butter
- 1 vanilla
- 2 sugar
- 3 oatmeal
- 3 creamy peanut butter
- 1/2
Instructions:
1. Add milk, butter, vanilla, sugar and cocoa to a saucepan.
2. Bring to boil; boil for one minute. Remove from heat and add in oatmeal and peanut butter.
3. Mix well. Spoon by teaspoons to foil.
4. Let cool for about 15 minutes. Store in airtight container in fridge. Enjoy! Our whole family loves this recipe! It's delicious!
Title: Grilled Bartlett Pears a La Mode
Ingredients:
- 5 bartlett pears
- 1/2 butter
- 1 1/2 brown sugar
- 2 ground cinnamon
- 2 vanilla extract
- 1 vanilla ice cream
Instructions:
1. Preheat grill to med-high.
2. Cut pears into thick slices and place evenly in a large pan.
3. Melt butter in a small saucepan over low heat.
4. Pour melted butter over pears.
5. Add brown sugar, cinnamon, and vanilla and mix until pears are completely coated with the mixture.
6. Place pears directly onto hot grill.
7. Cook 3 to 4 minutes on each side.
8. Remove from grill and place in individual serving bows.
9. Pour remaining butter mixture into a medium, grill safe saucepan (if you like, add a little of your favorite liquor). Cook until just boiling.
10. Place scoops of vanilla ice cream over the pears in each bowl.
11. Drizzle sauce over ice cream and serve.
Title: Pineapple Peach Cobbler
Ingredients:
- 1 pineapple slices
- 1 sugar
- 1 cornstarch
- 2
- 1/4
- 2
Instructions:
1. Preheat the oven to 325 degrees.
2. In a medium sized mixing bowl mix the sugar and the cornstarch together until all of the cornstarch is smoothly blended in.
3. Drain the pineapple slices, reserving 1/4 cup of the juice.
4. Cut the slices into 1 inch pieces.
5. Add the peach pie filling, pineapple pieces and pineapple juice to the sugar and mix well.
6. Place one of the pie crusts into a glass pie plate, and pour the pie filling mixture into the crust.
7. Cut the second pie crust into strips and place it over the pie filling in a lattice type pattern.
8. Bake at 325 degrees for 30 minutes until the pastry is golden brown.
Title: Peach and Blackberry Crisp
Ingredients:
- 1 1/2 blackberries
- 2 cornstarch
- 1 lemon juice
- 2 granulated sugar
- 1/3 all-purpose flour
- 2/3 light brown sugar
- 1 rolled oats
- 1/2 salt
- 1/2 cinnamon
- 1 nutmeg
- 1/2 butter
- 1/4 pecans
- 3/4
Instructions:
1. In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well.
2. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans.
3. Spread the peach mixture in a 13- by 9-inch baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F oven for 45 to 50 minutes, or until the top is golden.
4. Serve the crisp with the ice cream.