lumicero/recipes-ing2inst huggingface dataset:
Title: Graham Cracker Upside Down Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 3 eggs
- 2 graham crackers
- 1 baking powder
- 1/4 salt
- 3/4 milk
- 1/2 brown sugar
- 2 all-purpose flour
- 1/2 ground cinnamon
- 2 butter
- 1/2 walnuts
Instructions:
1. in a large mixing bowl cream granulated sugar with 1/2 c butter, mix in eggs 1 at a time mixing well after each beat for about 5 mins by hand (2 mins on high with electric mixer).
2. mix together crumbs, baking powder and salt then add to the creamed mixture alternating with milk; set aside.
3. combine brown sugar, flour and cinnamoncut in 2 tbl butter till crumbly, stir in nuts.
4. sprinkle 1/2 crumbly mixture in to an 8 by 1 1/2" microwave safe dish then 1/2 of batter and repeat.
5. microwave 10 mins ( if your microwave dosn,t have a turn table you will need to turn the dish 1/4 of the way every 2 mins).
6. the surface will appear moist let it cool in the dish.
7. to serve invert it on a plate cut in to peices and top with ice cream.
Title: Graham Cracker Pudding
Ingredients:
- 2 gelatin
- 3 milk
- 4 eggs
- 1 1/3 sugar
- 1/2 salt
- 1 Cool Whip
- 2 vanilla
- graham cracker crumbs
Instructions:
1. Dissolve gelatin in milk.
2. Mix in sugar, salt and egg yolks. Be sure yolks are completely mixed in.
3. Cook over medium heat until mixture starts to thicken. Do not let boil.
4. Cool until firm.
5. Beat egg whites until stiff. Set aside.
6. Beat cooled mixture until creamy.
7. Fold in Cool Whip and vanilla.
8. Fold in egg whites.
9. Place a layer of crumbs on the bottom of a serving bowl.
10. Pour pudding in and top with more cracker crumbs.
Title: Creamy Apple Squares
Ingredients:
- 18 margarine
- 1/2 butter
- 1/4 brown sugar
- 1/2 cinnamon
- 2 apples
- 1 sour cream
- 1 egg
Instructions:
1. Preheat oven to 350*.
2. Combine cake mix and butter; mix until crumbly.
3. Reserve 2/3 cup of crumbly mixture for topping.
4. Stir brown sugar into remaining mixture.
5. Cover bottom of ungreased 13x9 inch pan with brown sugar mixture. Pat down.
6. Arrange apple slices over base.
7. Blend sour cream and egg; spread evenly over apples.
8. Sprinkle topping mixture over all.
9. Sprinkle cinnamon over top.
10. Bake at 350* for 25 to 30 minutes of until topping is golden brown and bubbly.
11. Serve warm.
12. Refrigerate leftovers.
13. Note: to increase visual appeal, I sometimes dust a little powdered sugar over the top under the cinnamon.
Title: Easy Peachy-Oat Crisp
Ingredients:
- 5 -7 quick oats
- 0.5 pecans
- 2/3 cinnamon
- 1/3 vanilla
- 1 butter
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly grease a 9x9 baking dish.
3. Blanch peaches by dropping into boiling water for 45 seconds then plunging into ice water. Remove the peel (it should slip right off) and slice peaches. You want enough peaches to fill a 9x9 pan about halfway to the top.
4. Mix rest of ingredients. Sprinkle evenly over the peaches.
5. Bake uncovered for 30-45 minutes or until topping is golden, and peaches are bubbling slightly.
6. Serve warm with vanilla ice cream.
Title: Chocolate Strawberry Mousse Cake
Ingredients:
- 3 eggs
- 1/2 granulated sugar
- 1/2 vanilla
- 1/3 all-purpose flour
- 1/4 baking powder
- 1/4 salt
- 1 butter
- 3 strawberries
- 2 bittersweet chocolate
- 6 granulated sugar
- 2 strawberry
- 2 bittersweet chocolate
- 1
- 2
Instructions:
1. For the cake: In a bowl, beat the eggs until foamy; gradually beat in the sugar.
2. Beat for 5 to 8 minutes or until the batter falls in ribbons when the beaters are lifted.
3. Beat in the vanilla.
4. Stir together the flour, cocoa powder, baking powder and salt; sift half over the egg mixture and fold in .
5. Fold in the remaining flour mixture.
6. Remove one-quarter of the batter to a small bowl; gradually fold in the butter.
7. Gradually fold back into the batter.
8. Scrape into a greased 8-1/2" springform pan.
9. Bake in a 325°F oven for 40 minutes or until the cake springs back when lightly pressed.
10. Let cool in the pan for 20 minutes.
11. Turn out onto a rack and let cool completely.
12. For the filling: In a bowl over hot (not boiling) water, melt the chocolate; let cool to room temperature, stirring occasionally.
13. In a large bowl, whip the cream; set 2 cups aside for the strawberry mousse.
14. Fold half of the remaining cream into the chocolate; fold in the remaining cream.
15. In a separate bowl, beat the egg whites until stiff but not dry peaks form; fold into the chocolate mixture.
16. In a food processor, puree 1 cup of strawberries with the sugar; fold into the reserved whipped cream.
17. To assemble the cake: Place a 8-1/2" springform pan without its base on a cake plate.
18. Cut some waxed paper into a 10" x 3" strip; fit the collar around the inside of the ring.
19. Fit the sponge cake into the pan.
20. Slice 1 cup of strawberries; arrange half over the cake.
21. Pour on top of the strawberries the chocolate mousse, smoothing the top.
22. Arrange the remaining strawberries over the mousse.
23. Pour the strawberry mousse over the second strawberry layer, smoothing the top.
24. Cover lightly with plastic wrap and refrigerate until set, about 2 hours.
25. Before serving, remove the plastic wrap, springform side and collar from the cake.
26. Dip the whole strawberries into the melted chocolate and arrange around the top edge of the cake.
27. Serve immediately.
Title: Broiled Peach Brulee
Ingredients:
- 1 brown sugar
- 1/4 ground cinnamon
- 1/4 vanilla ice cream
- 1/4
Instructions:
1. Preheat broiler. Arrange peach halves, cut side up, in shallow baking pan.
2. Stir together sugar, nuts, and cinnamon in small bowl; sprinkle over peaches.
3. Broil 3 inches from heat 2 to 3 minutes or until topping is lightly browned. Serve warm with whipped cream or ice cream. Sprinkle with additional cinnamon if desired.
Title: Self-Saucing Cherry Pudding
Ingredients:
- 1 cherries
- 3/4 white sugar
- 2 butter
- 1/2 milk
- 1 flour
- 2 baking powder
- 1/4 salt
- 1/4 white sugar
- 2 1/2 flour
- water
Instructions:
1. Spread the drained cherries evenly in the bottom of a deep 9 x 9 greased baking dish.
2. To prepare batter, cream together the 3/4 cup sugar and butter until well blended, then stir in milk.
3. Sift 1 cup flour, baking powder, and salt over creamed ingredients. Combine thoroughly until batter is smooth.
4. Turn batter over cherries and smooth evenly with back of spoon.
5. To make topping, mix together 1/4 cup sugar and 2 1/2 tbsp flour. Sprinkle it evenly over top of batter.
6. Pour reserved cherry liquid in a 2 cup measure and add enough water to make 1 1/2 cups of liquid.
7. Heat this liquid in a saucepan until boiling, then remove from heat and stir in red food colouring.
8. Slowly, with a back and forth motion, pour liquid all over top of batter.
9. Bake at 350 for 45 minutes.
Title: Hazelnut Brownies
Ingredients:
- 4 cream cheese
- 1/4 sugar
- 1 egg
- 2 lemon juice
- 1/2 vanilla extract
- 1/4 hazelnuts
- 1 butter
- 4 flour
- 3/4 baking powder
- 2 salt
- 1/2 sugar
- 1/4 eggs
- 3/4 vanilla extract
- 2 hazelnuts
- 1
- 1/2
Instructions:
1. For cream cheese filling, combine cream cheese and sugar in a mixing bowl and beat with an electric mixer until smooth.
2. Add egg, lemon juice, and vanilla and continue beating until well mixed.
3. Use a spatula to fold in hazelnuts.
4. Cover and refrigerate.
5. For brownie batter, melt chocolate morsels and butter in the top of a double boiler over simmering water over medium heat.
6. Remove from heat and set aside.
7. Sift together flour, cocoa, baking powder, and salt in a medium bowl.
8. Set aside.
9. Preheat oven to 350*F.
10. Combine sugar, eggs and vanilla in a large micing bowl and beat with an electric mixer until smooth and lemon coloured, about 2 minutes.
11. Beat in melted cooled chocolate mixture, then add flour mixture and continue beating until mixture is smooth.
12. Fold in hazelnuts with a spatula.
13. Spread half the chocolate batter into an 8 inch square pan.
14. Spread cream cheese filling over chocolate.
15. Gently spread remaining brownie batter over cream cheese layer.
16. Pull a spatula through layers to create a marbelized effect.
17. Bake for about 40 minutes.
18. Allow to cool before cutting into 2 inch squares.
Title: Go Big Red Cake!
Ingredients:
- 1/2 eggs
- 2 salt
- 2 vanilla
- 1 baking soda
- 1 sugar
- 1 buttermilk
- 1 1/2 cake flour
- 1/4 vinegar
- 1
- 2 1/4
- 1
Instructions:
1. Sift together salt and flour.
2. Make a paste of of coloring and cocoa.
3. Cream sugar and shortening, add eggs and then add paste.
4. Add buttermilk and flour alternately.
5. Blend baking soda and vinegar in cup until it foams.
6. Add to the vanilla batter.
7. Bake in 3 layer pans, greased and floured.
8. Bake at 350 F for 30 minutes.
9. Frost with Big Red Cake Frosting!
Title: Monster Cookies
Ingredients:
- 1 margarine
- 12 eggs
- 1 vanilla
- 1 chunky peanut butter
- 3 brown sugar
- 2 white sugar
- 4 baking soda
- 8 flour
- 1 oatmeal
- 18 chocolate chips
- 1/4
- 1
- 3/4
Instructions:
1. Mix margarine, eggs, vanilla, syrup and peanut butter together.
2. Add both sugars, baking soda and flour. Stir.
3. Add oatmeal, stirring between scoop fulls.
4. Stir in butterscotch chips, chocolate chips and M&M's.
5. Chill for 3-4 hours.
6. Form balls, and place on cookie sheet. (these suckers can spread so give them some room.
7. Bake at 350°F for 10 minutes.
8. You can freeze the dough for quite a while when covered well.
Title: Basil Custard With Apricot Caramel Dessert
Ingredients:
- 1/2 powdered milk
- 2 milk
- 1/2 basil
- 1/2 sugar
- 2 sugar
- 2/3 fresh lime juice
- 2 wattleseed
- 1/2 water
- 100 eggs
- 1/2 cornflour
- 2
- 200
Instructions:
1. In a saucepan, add the milk and powdered milk
2. Finely chop the basil leaves
3. Add to milk mixture
4. Bring to boil and then remove from heat
5. Allow basil flavour to develop
6. Grind the coriander seeds in a mortar and pestle and then sift
7. Add the coriander to the 2/3 cup sugar, lime juice and wattleseed in another saucepan
8. Bring to a boil to melt and caramelise the sugar while stirring
9. Add the apricots
10. Later add 1/2 cup water, stir well to make a sauce and continue to reduce
11. In a jug or easy pour bowl, beat the eggs thoroughly
12. Prepare 4 ramekins ie grease if you wish to make the baked version of this
13. Distribute the apricot sauce mixture between the 4 ramekins
14. Put these aside
15. Add the cream to the the basil and milk mixture and reheat to almost boiling
16. Add to the egg mixture and beat quickly and thoroughly
17. Distribute the custard mix between the ramekins before it has a chance to fully set
18. Allow to cool and refrigerate until ready to serve
19. Run a knife around the custard before inverting onto a plate
20. Garnish with fresh basil leaves
Title: Cinnamon Pecan Buns
Ingredients:
- 100 butter
- 1 ground cinnamon
- 100 light brown sugar
- 100 pecans
- 375 plain flour
- 1 baking powder
- 1 ground cinnamon
- 25 caster sugar
- 50 butter
- 1 egg
- 200 milk
- 75 icing sugar
- 1 1/2 - 2 boiling water
Instructions:
1. Preheat the oven to 230C/gas mark 8. Butter and flour a 25cm cake tin.
2. To make the filling cream the butter and cinnamon together in a large bowl or in an electric food mixer until soft. Add the brown sugar and beat until the mixture is light and fluffy and then stir in the chopped toasted pecans. Set aside (not in the fridge).
3. To make the dough sift the flour, baking powder and cinnamon together into a large bowl. Add the caster sugar, then add the butter, and using your fingertips, rub it in until the mixture resembles breadcrumbs. Whisk the beaten egg and milk together in a separate bowl, then make a well in the centre of the dry ingredients and pour in most of the liquid (all but 60ml). Using one hand with your fingers outstretched like a claw, move your hand around in one direction (clockwise or anti-clockwise) until the dough comes together. You may need to add the rest of the milk as the dough should be soft and a little sticky.
4. To make the buns, tip the dough out onto a floured work surface and dust with flour. Using a rolling pin, roll out the dough until it is a 35 x 25cm rectangle and about 2cm thick.
5. Spread the filling all over the rectangle, then with the widest end facing you, roll up the dough away from you so that it resembles a Swiss roll. Cut the ‘log’ 11 times to make 12 slices, each 3cm thick. Place the pieces cut side facing up, with a tiny bit of space between each ‘swirl’, in the prepared cake tin.
6. Bake in the oven for 10 minutes, then reduce the oven temperature to 200C/gas mark 6 and cook for a further 25–35 minutes or until risen, golden brown and cooked in the centre. They should have joined together to make a lovely cluster of buns.
7. Allow to stand in the tin for 2–3 minutes before carefully turning out and cooling on a wire rack. When cool, transfer to a serving plate or cake stand.
8. To make the icing, sift the icing sugar into a bowl, add 1 tablespoon of boiling water and mix well, adding another 1/2–1 tablespoon of boiling water if necessary, until the icing is soft but not too runny. Drizzle the icing over the buns. To serve, break each bun off with your hand or cut into slices.
Title: Amaretto Zabaglione
Ingredients:
- 6 Amaretto
- 1/3 sugar
- 3 sugar
- 1/4 heavy whipping cream
- 4 -5 mixed berries
Instructions:
1. Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend.
2. Set bowl over saucepan of simmering water (double boiler).
3. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140 for 3 minutes, about 5 minutes total.
4. Remove mixture from over water.
5. Add cream and whisk until incorporated.
6. Pour or spoon into individual serving glasses/bowls.
7. Serve warm or chilled. (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.)
8. Also if serving chilled, let the zabaglione cool before placing fresh fruit on top.
Title: Creamy Layered Fruit Sensation
Ingredients:
- 1 nonfat milk
- 3 sugar-free instant vanilla pudding mix
- 1/4 frozen mixed berries
- 2 1/2
- 2
- 1 1/2
- 2
Instructions:
1. Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
2. Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk until well blended. Gently stir in 1 cup of whipped topping.
3. Layer half the cake cubes in the bottom of a 2 qt glass serving bowl. Reserve a few berries to garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers.
4. Cover with plastic wrap. refrigerate 2 to 6 hours before serving.
5. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.
Title: Easter Bunny Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 coconut
- 1 1/3 jelly beans
- 1
- 1/2
Instructions:
1. Prepare cake mix according to directions on box for 2 round 9" layers.
2. Tint 1/4 cup of the coconut pink (I'm guessing at the amount) for the center of ears and feet.
3. Tint 2 tablespoons of the frosting brown for decorating face and feet ( or you can buy one of those prepared decorating icing tubes).
4. When cake is cool, cut layers as shown in diagram (see other photo).
5. Take 4 of the 8 outer ring pieces and frost the tops. Place 1 of the remaining 4 on top of each and frost top and sides. These will make the feet of the bunny.
6. Place round-cut center piece next to the top edge of the square, keeping them both flat, to form body and head.
7. Assemble the 4 side pieces in twos, flat sides together (you can use a little frosting to hold them together) to form the ears and arrange at the top of the head.
8. Frost entire cake and attach the completed feet, 2 on each side of the body.
9. Sprinkle coconut over entire cake and decorate with jelly beans/gumdrops for eyes, nose, etc. as desired, using pink-tinted coconut for center of ears and feet.
10. Here's where you can really have fun and get creative! You can tie the ribbon in a bow and place on the cake as a bowtie, make buttons out of the candy, add a hat, etc.
11. ** Tip for using frosting to decorate without a pastry bag: Spoon the frosting into one corner of a small plastic sandwich baggie, twist tightly and snip off the tip of the corner. Voila!
12. Note: The finished cake is almost 2 feet long so be sure to have it on a large enough cookie sheet or platter!
13. Servings vary on how you decide to divide up the body (er, bunny) parts -- .
Title: Brown Sugar Bundt Cake With Buttery Brown Sugar Sauce
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 1/2 light brown sugar
- 3/4 granulated sugar
- 1 butter
- 4 eggs
- 2 vanilla extract
- 3/4 milk
- 1 butter
- 1/2 light brown sugar
- 2 milk
- 1 light corn syrup
- 1 vanilla extract
Instructions:
1. Heat oven to 350 degrees F. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
2. In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla extract. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
4. Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla extract. Serve warm sauce with cake.
Title: Cappuccino Royales
Ingredients:
- 2 butter
- 1/4 instant coffee
- 2 vanilla
- 2 rum
- 3 granulated sugar
- 3 eggs
- 2 baking soda
- 1 baking powder
- 3 flour
- 5 1/2
Instructions:
1. Preheat oven to 350.
2. Mix instant coffee, vanilla and rum with the melted butter while it is still warm and allow coffee crystals to dissolve.
3. Add sugar, eggs, soda and powder, mixing well.
4. Stir in chocolate chips.
5. Add flour gradually.
6. Form dough into small balls, rolling in granulated sugar if desired.
7. Place onto greased cookie sheet and flatten slightly.
8. Bake 9-11 minutes and allow to cool for a couple minutes before moving to a cooling rack.
Title: Chocomallow Brownie Bars
Ingredients:
- 1 mini marshmallows
- 1 butter
- 1 1/2
- 1
Instructions:
1. Heat oven to 375. Grease bottom of 13x9 pan.
2. Empty cookie mix into large bowl.
3. Using microwave or stovetop, melt one stick or butter and bag of chocolate chips together. Add to sugar cookie mix and mix well.
4. Using microwave or stove top, melt one stick of butter and marshmallows together. Add this to chocolate/cookie mixture and mix well.
5. Spread evenly in pan and back 30 minutes at 375 until knife inserted comes out clean.
6. Using microw.
Title: Chocolate Peanut Butter Gooey Cake
Ingredients:
- 18 3/4 egg
- 1 butter
- 1/2 cream cheese
- 8 creamy peanut butter
- 1 eggs
- 3 powdered sugar
- 3 1/2 vanilla
- 1 butter
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9x13 inch pan.
3. For crust, mix cake mix, egg, and 1 stick of melted butter with a large spoon and pat into the bottom and up the sides of pan.
4. For filling mix cream cheese, peanut butter, and eggs together with mixer until smooth, scraping down the sides.
5. Add powdered sugar and vanilla.
6. Mix until smooth.
7. Slowly add melted butter to filling and mix until smooth.
8. Pour the filling over the crust and bake 25 - 30 minutes.
9. Check after 25 minutes.
10. When it is done, the edges will pull away from the sides of pan and the filling will have browned, but middle should be very gooey. It will still jiggle.
Title: Healthy Chocolate Chip Oatmeal Cookies
Ingredients:
- 2 whole wheat flour
- 1 old fashioned oats
- 1/2 baking soda
- 1/4 salt
- 2 flax seeds
- 1/4 sunflower seeds
- 1 butter
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 1 chocolate chips
Instructions:
1. Pre-heat oven to 300°F.
2. In a mixing bowl, add the first 6 ingredients (flour to seeds). Mix with a wooden spoon or hands.
3. In a separate mixing bowl, cream butter with electric mixer. Add sugar & mix until well combined.
4. To this mixture, add eggs, one at a time, then vanilla.
5. Add the flour mixture, a bit at a time, to the rest & continue to mix till smooth on a lower speed. You'll have to mix the bit at the end by hand.
6. Add chocolate, raisins, nuts, etc.
7. With your hands, grab a well rounded teaspoonful of the cookie dough, roll & slightly flatten. Place on cookie sheet. Cookies should be 3 inches apart.
8. Bake for 18 - 22 minutes.
9. Enjoy!
Title: Caramel Frosting / Icing for Cupcakes
Ingredients:
- 8 unsalted butter
- 1/2 light brown sugar
- 1/2 dark brown sugar
- 1/4 1% low-fat milk
- 2 confectioners' sugar
- 1 vanilla extract
Instructions:
1. Place the butter and brown sugars in a heavy medium-size saucepan over medium heat. Cook, stirring, until the mixture comes to a boil, about 2 minutes.
2. Add the milk, stir, and let the mixture return to a boil, then remove the pan from the heat.
3. Add about 1 1/4 cups of the confectioners’ sugar and the vanilla. (I prefer to beat in 1/4 cup increments.) Beat with a strong wooden spoon or whisk until the frosting is smooth.
4. Add 1/2 to 3/4 cup confectioners’ sugar, but not so much so that it thickens and hardens.
5. Spoon a heaping tablespoon of frosting on top of each cupcake and spread it out with a short metal spatula or spoon, taking care to cover the top completely. The cupcakes are then ready to serve, this batch makes enough to frost about 22-24 cupcakes.
Title: Rolled Oats Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1/4 brown sugar
- 1 water
- 3 vanilla extract
- 1 1/4 quick-cooking oats
- 1 flour
- 1/4 salt
- baking soda
Instructions:
1. In a small mixing bowl, cream butter and sugar. Add water and vanilla; mix well,
2. Combine dry ingredients; add to creamed mixture and mix well.
3. Chill for 30 minutes.
4. Shape into two 1 1/2-inch rolls; wrap tightly in wax paper. Chill for two hours or until firm.
5. Cut into 1/2-inch slices and place 2-inches apart on greased baking sheets.
6. Bake at 375F for 12 minutes or until browned. Remove to wire racks to cool.
Title: Crisp Little Lemon Cookies
Ingredients:
- 18 margarine
- 1 egg
- 1/2
- 1
Instructions:
1. Combine cake mix, margarine, and egg; blend well. Fold in cereal.
2. Form 1-inch balls, pressing firmly onto ungreased cookie sheet.
3. Bake at 350 for 9-12 minutes, or until golden brown around edges.
4. Cool 1 minute. Remove from cookie sheet.
Title: Walnut Berry Crumble
Ingredients:
- 5 1/2 mixed berries
- 2 sugar
- 1/4 vanilla extract
- 1/2 walnuts
- 2 all-purpose flour
- 2 sugar
- 2 butter
Instructions:
1. Preheat oven to 37ºF.
2. To prepare berries, toss berries together with sugar and vanilla until coated. Divide berries among 4 oven-safe bowls or ramekins of at least 2-cup capacity.
3. To prepare topping, put walnuts, flour, sugar and butter in a medium bowl. With your fingertips or a fork, rub ingredients together until mixture looks crumbly. Sprinkle over berries; it will be a light topping. Bake 15 to 18 minutes, until berries are bubbling and topping is lightly browned. Cool slightly before serving.