lumicero/recipes-ing2inst huggingface dataset:
Title: Chunky Chocolate Cranberry Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1 2/3 flour
- 1/3 baking soda
- 1 salt
- 1/2 white chocolate chips
- 1 walnut pieces
- 1
Instructions:
1. Preheat oven to 375.
2. Cream together butter, sugars, egg, and vanilla until creamy.
3. Combine flour, cocoa, baking soda and salt and add to creamed mixture until mixed well.
4. Add chocolate cranberries, white chocolate chips, and walnuts by hand. It will be very chunky.
5. Roll into ping-pong sized balls, flatten slightly, and bake on a greased cookie sheet (or Silpat or parchment) around 9 minutes or until cooked through. Let cool on baking sheet before transferring.
Title: Chocolate Fudge Cake
Ingredients:
- 1 flour
- 1/4 baking soda
- 2 table salt
- 1/2 unsalted butter
- 1/4 light brown sugar
- 1/2 eggs
- 1 1/4 pure vanilla extract
- 2 hot water
- 1
- 1/2
Instructions:
1. Preheat the oven to 350 F and grease the bottom of an 8 or 9 inch round cake pan.
2. In a small bowl, whisk the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, combine the melted butter and brown sugar with a wooden spoon. Add the eggs and vanilla; stir until well blended.
4. Add the flour mixture all at once and stir just until all the flour is moistened. Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth.
5. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 minute for an 8-inch pan.
6. Let cool in the pan on a rack for 10 minute.
Title: Linzer Cookies
Ingredients:
- 1 1/2 unsalted butter
- 1 1/3 confectioners' sugar
- 1/2 cinnamon
- 2 cinnamon
- 1 salt
- 1 dark rum
- 4 all-purpose flour
- 2 baking soda
- 3 fresh raspberries
- 1/4 frozen raspberries
- 2 granulated sugar
- 3/4 fresh lemon juice
- 1 1/2 egg
- 1
Instructions:
1. In a large bowl, beat the butter with the confectioners' sugar at medium speed just until blended. Add the ground almonds, cinnamon and salt and beat just until combined. Beat in the egg yolks and the rum, then add the 3 cups of flour and the baking soda and beat at low speed just until evenly combined. Divide the dough in half and scrape it onto 2 sheets of plastic wrap. Wrap the dough, flatten into disks and refrigerate until firm, at least 3 hours.
2. Meanwhile, puree the raspberries in a blender for 5 minutes. Transfer the puree to a medium saucepan. Add the granulated sugar and bring to a boil, stirring until the sugar dissolves. Simmer over moderate heat for 5 minutes. Stir in the lemon juice. Strain the jam into a bowl through a fine sieve and refrigerate until chilled, about 4 hours.
3. Line 2 large baking sheets with parchment paper. Liberally flour a work surface. Roll out 1 disk of the dough 1/4 inch thick, flouring the dough and the rolling pin as necessary. Using a 2-inch round cookie cutter dipped in flour, stamp out as many rounds as possible (to be used as the bottoms of the cookies). Using a small spatula, arrange the rounds about 1/2 inch apart on the prepared baking sheets. Gather the scraps and pat into a disk. Roll out and stamp out as many more rounds as possible. Refrigerate until firm, at least 30 minutes.
4. On a large sheet of floured wax paper, roll out half of the second disk of dough, flouring the dough and rolling pin as necessary. Stamp out as many rounds as possible. Using a 1/8-inch round cutter, stamp out the centers of the rounds on the wax paper; remove and reserve the centers. (These rings will be used as the tops of the cookies.) Slide the wax paper onto a baking sheet and chill the rings for 30 minutes. Repeat with the last piece of dough. Gather the scraps and pat into a disk; chill if necessary. Roll out and stamp out more tops and bottoms, then refrigerate.
5. Remove 1 sheet of the cookie bottoms from the refrigerator and brush lightly with water. Using a spatula, set the tops on the bottoms; press lightly to help them adhere. Prick the centers of the cookies with a fork to keep them flat during baking. Refrigerate until chilled. Assemble the remaining cookies.
6. Preheat the oven to 350°. Brush the cookies with the beaten egg and bake in the middle and lower racks of the oven for 18 to 20 minutes, or until browned and the glaze is lightly crackled; shift the pans from top to bottom and front to back halfway through. Transfer the baking sheets to racks to cool.
7. Spoon the jam into the cookies and let stand at room temperature for at least 2 hours, or until set.
Title: Creamy Pumpkin Kheer With Cashew Nuts
Ingredients:
- 1 water
- 2 1/2 sugar
- 2 green cardamom pods
- 1 raw cashews
- 1/2 - 3/4 nutmeg
- 6 -8
- 12
- 1/4
Instructions:
1. cut pumpkin into wedges, peel, and seed. finely grate pumpkin flesh until you have 2 Celsius wrap and refrigerate any extra for another use.
2. using steamer insert over boiling water, steam grated pumpkin till soft, about 10 minute set aside.
3. bring milk to boil in large saucepan. keep at a low boil until milk thickens a little, about 10 minute make paste of rice flour and water, & stir it into the thickened milk. add sugar and stir to dissolve. (add sugar to taste here.).
4. using side of knife, smash cardamom pods so that peels loosen. with fingers, pry out seeds and use mortar and pestle to grind them to fine powder.
5. add pumpkin, cashews, and cardamom to milk and simmer an additional 5 min so flavors meld. stire in nutmeg and remove from heat. serve hot or cold.
Title: Yummy Chocolate Kahlua Cake
Ingredients:
- 3 eggs
- 3/4 granulated sugar
- 1/2 butter
- 1 light brown sugar
- 2 1/4 all-purpose flour
- 1/2 baking soda
- 1 1/2 coffee
- 3/4 Kahlua
- 3/4 butter
- 6 confectioners' sugar
- 1 Kahlua
- 3 coffee
- 3 chocolate
- 2 -3
Instructions:
1. Grease and flour two 9-inch cake pans.
2. Preheat oven to 350 degrees F.
3. Beat egg whites until frothy; then add sugar and beat until stiff peaks form; set aside.
4. Cream butter and brown sugar until fluffy; add egg yolks one at a time, beating after each addition.
5. Sift flour, cocoa, and baking soda together in a separate bowl; add to creamed mixture alternatively with coffee and Kahlua, blending well.
6. Fold egg whites into batter.
7. Pour batter into prepared pans.
8. Bake in a preheated oven for 30-35 minutes or until done; cool 10 minutes; invert on wire rack; remove pans.
9. Cool completely before frosting.
10. To prepare frosting, cream butter and confectioners sugar in a large bowl.
11. Add cocoa, Kahlua, and coffee, beating until smooth.
12. Spread frosting on cake; garnish cake with shaved chocolate, if desired.
Title: Apple Streusel Slice
Ingredients:
- 180 butter
- 3/4 caster sugar
- 2 eggs
- 1 1/2 plain flour
- 1 baking powder
- 1 ground cinnamon
- 1 granny smith apple
- 1/4 brown sugar
- 1/4 plain flour
- 1 ground cinnamon
- 30 butter
Instructions:
1. Preheat oven to 180 degrees celcius.
2. Grease and line a 3x18x28cm slab pan with baking paper.
3. Using an electric mixer, cream butter and caster sugar until pale and creamy.
4. Mix in the egg in two batches.
5. Sift flour, baking powder, and cinnamon over the butter mixture. Fold through with a large metal spoon.
6. Spread the mixture evenly in the pan. Top with diced apple.
7. Make the streusel topping: Combine brown sugar, flour and cinnamon in a bowl. Rub in the butter using your fingers until clumps form. Crumble the topping over the slice.
8. Bake for 45-50 minutes until golden and an inserted skewer comes out clean.
9. Cool in pan, then cut into squares to serve. Would go well with vanilla ice-cream.
Title: Grape Caesar's Ghost Cobbler
Ingredients:
- 4 apples
- 1 quick-cooking tapioca
- 2 unsifted flour
- 1 1/2 baking powder
- 2 salt
- 1/2 sugar
- 1/2 egg
- 1 milk
- 1/2 butter
- 1/2 vanilla ice cream
Instructions:
1. Peel, core and slice the apples and put them in a buttered 9" square pan.
2. Combine the grape concentrate and the tapioca and pour over the apple slices. (Author's note: Yes, it looks odd, but be patient. It tastes fine).
3. Preheat oven to 425.
4. Sift together the flour, baking powder and salt.
5. Add the sugar.
6. Combine the egg, milk and melted butter and stir gently into flour mixture.
7. Spread over the apples.
8. Bake for 30 minutes.
9. Serve with ice cream.
Title: Divine Six Layer Carrot Cake
Ingredients:
- 1 carrot
- 1 1/4 eggs
- 4 baking powder
- 2 cinnamon
- 2 sugar
- 1 3/4 flour
- 2 baking soda
- 2 salt
- 1 pecans
- 1/2 cream cheese
- 8 confectioners' sugar
- 1 crushed pineapple
- 1 butter
- 1/4 vanilla
- 1
Instructions:
1. Grease and flour three 8-in cake pans.
2. Preheat oven to 350°F
3. Mix oil and sugar in large bowl.
4. Beat in eggs, one at a time.
5. In another bowl, mix together dry ingredients.
6. Add dry ingredients to egg mixture, blending well.
7. Stir in grated carrots and pecans.
8. Turn into prepared cake pans.
9. Bake at 350F for 30 minutes, or until done.
10. Cool in pans for 10 minutes then remove cakes and cool thoroughly.
11. Cut each cake in half, crosswise so you end up with 6 disc-layers total.
12. Place the first cake layer, cut side up and frost.
13. Place the next layer cut side down on top of the frosted layer, frost it.
14. Repeat previous two steps until all 6 layers are frosted.
15. Garnish with whole pecans if desired.
16. Pineapple cream cheese frosting.
17. Beat cream cheese with butter until smooth.
18. Add sugar a little at a time until smooth and fluffy.
19. Blend in vanilla and drained pineapple.
20. Chill about 30 minutes, or until spreading consistency.
Title: Blueberry Dream Fritters
Ingredients:
- 1/2 egg
- 1 vanilla
- 1 self rising flour
- 1 granulated sugar
- 1/3 fresh blueberries
- 1/3 powdered sugar
- 1 1/2
Instructions:
1. Heat 2 inches of oil in a large heavy skillet to 375*F. on a deep fat thermometer.
2. Meanwhile, combine cream, egg and vanilla in a small bowl.
3. Combine the flour, cornmeal and white sugar in a large bowl. Stir in cream mixture just until moistened. Fold in blueberries.
4. Carefully drop the batter by heaping tablespoonfuls into hot oil. Fry until golden brown, turning once.
5. Drain well on paper towels. Sprinkle with powdered sugar.
6. Serve immediately. Enjoy!
Title: Rocky Road Chocolate Cake (Crock-Pot)
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 3 sour cream
- 1 butter
- 1/3 vanilla extract
- 1 milk
- 3 1/4 pudding mix
- 1 pecans
- 1/2 miniature marshmallows
- 1 1/2 vanilla ice cream
- 1
Instructions:
1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.
6. Spoon into dessert dishes, and serve with ice cream, if desired.
Title: Peanut Butter and Jelly Cookies
Ingredients:
- 1/2 butter
- 1/3 light brown sugar
- 1/4 creamy peanut butter
- 1 pure vanilla extract
- 1 all-purpose flour
- 1 1/2 salt
- 1/4 unsalted dry roasted peanuts
- 1
- 2/3
Instructions:
1. Preheat oven to 375 degrees F.
2. Using an electric mixer, cream the butter and sugar in a medium bowl.
3. Beat in the peanut butter, egg yolk and vanilla.
4. Stir in the flour and salt.
5. Form the dough into 1-inch balls.
6. Roll them in peanuts and place about 2 inches apart on a large cookie sheet.
7. Bake the cookies for 5 minutes.
8. Using a small melon baller or your thumb (but be careful not to burn yourself), make a deep indentation in the center of each cookie so that it will flatten slightly.
9. With the melon baller, spoon about 1 teaspoon of the preserves into each cookie.
10. DO NOT OVERFILL OR YOU'LL BE SORRY!
11. Bake for about 15 minutes longer, until the cookies are golden and cracked.
12. Transfer to a rack to cool completely.
Title: Jello Pistachio Pudding Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 1/2 water
- 4
- 1 1/4
- 1/4
- 7
Instructions:
1. Combine all ingredients in large bowl.
2. Beat at medium speed for 2 minutes.
3. Pour into greased and floured 10" tube bundt pan.
4. Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.
5. Cool in pan for 15 minutes.
6. Remove from pan, finish cooling on rack. Top with glaze of icing sugar and a tablespoon or two of hot water.
Title: Hazelnut and Caramel Muffins
Ingredients:
- 9 self-raising flour
- 4 light brown sugar
- 1 baking powder
- 2 eggs
- 150 milk
- 5 vanilla extract
- 1 hazelnuts
- 397
- 4
Instructions:
1. Heat the oven to 190C/350F/gas 5.Place the flour, sugar and baking powder into a bowl and mix together.
2. In a separate bowl, mix the eggs, milk, oil and vanilla. Add the wet mixture to the dry ingredients and stir until just combined, without beating.
3. Drop spoonfuls of the caramel into the mixture, gently swirl through, but don't mix it in--it's nice to have pockets of caramel in the finished muffins.
4. Place muffin cases in a 12 cup tin. Spoon the mixture into the cases until quite full, then top with the hazelnuts.
5. Bake for 18-20 minutes until risen and golden, then serve warm.
Title: Fresh Fruit Cobbler
Ingredients:
- 2 granulated sugar
- 1 oleo
- 1/2 self-rising flour
- 3/4 sugar
- 2 milk
- 3/4 ground nutmeg
Instructions:
1. Preheat oven to 350°.
2. Mix sugar and fruit; set aside.
3. Put butter in an 11x8x2-1/2 inch baking dish.
4. Place baking dish with butter in oven to melt.
5. Meanwhile, combine flour and milk and 2 tablespoons sugar; stir till smooth.
6. When butter is bubbly, pour flour mixture over melted butter in pan.
7. Then spoon the fruit and sugar mixture over the top without stirring into flour mixture (DO NOT STIR FRUIT INTO FLOUR MIXTURE). Spoon over top.
8. Sprinkle with nutmeg.
9. Bake at 350° for 1 hour or till golden brown.
Title: Fresh Plum Cobbler
Ingredients:
- 1 sugar
- 1/4 salt
- 1/2 butter
- 1 1/4 flour
- 1/2 cinnamon
- 1/4 baking powder
- 1 egg
- 1 plums
- 1 1/2 sugar
- 1/2 egg
- 1/4 vanilla extract
- 1 sugar
- 1/2 cinnamon
- 1/2 vanilla ice cream
- 2
- 1/4
Instructions:
1. In medium bowl, combine sugar and salt.
2. Cut in butter til mixture is crumbly.
3. Add flour, cinnamon and baking powder and mix til coarse crumbs.
4. Remove and reserve 1 cup of this mixture.
5. Combine 1 beaten egg and almond extract.
6. Stir into remaining flour mixture to form a soft dough.
7. Pat dough evenly into a 9" square baking dish.
8. (*Dough may be sticky, flour hands if needed.).
9. Bake at 350º for 10 minutes.
10. Arrange plums over baked mixture.
11. Combine whipping cream, 1/4 cup sugar 1 beaten egg, vanilla and 1/2 teaspoons almond extract, beat well.
12. Pour cream mixture over plums.
13. Sprinkle with reserved crumb mixture.
14. Mix sugar and cinnamon, sprinkle over crumb mixture.
15. Bake at 350º for 45 minutes or until browned and bubbly.
16. Serve warm with ice cream!
17. 8 servings, 4 at our house!
Title: Pineapple Pretzel Fluff
Ingredients:
- 1 butter
- 1/2 sugar
- 1 cream cheese
- 1 crushed pineapple
- 1
Instructions:
1. In a bowl, combine pretzels, butter and 1/2 cup sugar. Press into a 13 x 9 x 2 baking pan. Bake at 400 degrees for 7 minutes. Cool.
2. Meanwhile, in a mixing bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and remaining sugar until creamy. Fold in pineapple and whipped topping; chill until serving. Break pretzel mixture into small pieces; stir into pineapple mixture.
Title: Coffee-Hazelnut Biscotti
Ingredients:
- 2 Kahlua
- 2 instant espresso powder
- 1 canola oil
- 1 eggs
- 2 all-purpose flour
- 1 whole wheat flour
- 1 1/3 sugar
- 1/2 brown sugar
- 1/2 hazelnuts
- 1/2 baking soda
- 1/2 salt
- 1 coffee beans
- 1/8
- 2
Instructions:
1. Preheat oven to 300.
2. Place Kahlua in a small bowl. Microwve on high for ten seconds.
3. Stir in cocoa and espresso powder until smooth.
4. Add oil, eggs, and egg white, stirring with a whisk until blended.
5. Add flours, sugars, two tablespoons of hazelnuts, baking soda, and salt in a food processor, and processor until hazelnuts are ground.
6. Add ground coffee, and pulse two times or until mixture is blended.
7. With processor on, slowly add Kahlua mixture through the food chute, processing until dough forms a ball.
8. Add remaining six tablespoons of hazelnuts, and pulse five times or so until well blended. Dough will be sticky.
9. Turn dough out on a floured surface, kneading lightly four or five times. Divide into three equal portions, shaping eahc portion into a 10"-long roll.
10. Place rolls 3" apart on a baking sheet coated with baking spray. Flatten slightly.
11. Bake at 300 for 28 minutes. Remove from oven, and remove rolls from baking sheet; cool for ten minutes on a wire rack.
12. Cut each roll diagnoally into 20 half-inch slices. Place the slices, cut sides down, on baking sheets. Bake at 300 for 20 minutes.
13. Turn cookies over and bake an additional ten minutes.
14. Remove cookies from baking sheets; cool completely on wire racks.
Title: My Family Favourite Chocolate Cake
Ingredients:
- 8 self raising flour
- 8 margarine
- 8 butter
- 3 sugar
- 1 eggs
- 3 baking powder
- cocoa powder
- water
Instructions:
1. Cream the margarine and the sugar until light and fluffy. I personally prefer to lessen the amount of sugar as I don't like things overly sweet but 80z is the original recipe.
2. Whisk the eggs into the sugar/margarine mixture.
3. Slowly add the flour, baking powder and cocoa. Sieve these to avoid lumps (especially in the cocoa).
4. Stir in a figure of 8 fashion. Gradually add enough water to loosen the cake mix up a bit. It should be the consistency of a slightly thin custard.
5. Pour into a non stick cake tin, preferably with loose bottom. I use an 8'' round tin for this cake.
6. Bake on a middle/top shelf in the oven at 180 c for around 45 mins or until a skewer comes out clean.
7. Remove from tin and cool on wire rack. Once cooled, top with chocolate icing, frosting etc or dust with icing sugar and cocoa powder.
Title: Chocolate Angel Cakes
Ingredients:
- 30 cocoa powder
- 185 caster sugar
- 1/2 plain flour
- 6 icing sugar
- 125
- 1
Instructions:
1. Preheat your oven to 180 degrees celsius.
2. Sift the flour and 30g of cocoa into a bowl.
3. Place 6 egg whites in the bowl of an electric mixer and beat until soft peaks form.
4. Add 2 tablespoons from 185g of castor sugar and continue beating until the egg whites are quite stiff.
5. Fold in remaining castor sugar,flour and cocoa powder.
6. Grease a muffin tray well with butter,and fill 2/3 full with the mixture.
7. Bake for 20-25 min .
8. Cool slightly and carefully turn out onto a wire rack to cool.
9. Place icing sugarb in a bowl and add some warm water,a tablespoon at a time,until you have a soft icing.
10. Drizzle the tops of the cakes with the icing,allowing it to drip on the sides.
11. Quarter 1/2 cup worth of cherries and use to decorate the cakes.
Title: Super Easy Peanut Butter-Filled Vanilla Cupcakes... Yummy!
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 peanut butter
- 3 butter
- 1 1/4 vanilla
- 3/8 powdered sugar
- 1/2
- 1 1/2
Instructions:
1. VANILLA CUPCAKES:
2. Follow the directions on the box.
3. Let cool in fridge while making the peanut butter filling.
4. PEANUT BUTTER FILLING:
5. In a large bowl, combine the peanut butter, the softened butter, and the vanilla.
6. Mix on medium (if you don't have a mixer, just go ahead and use a fork, not spoon!) until smooth.
7. Slowly beat in the powdered sugar while mixing.
8. Using a wooden spoon, scrape in any of the pwodered sugar that remained on side of bowl.
9. The mix may not be fully mixed together, so stick your hands in it and knead the mix until very smooth and doughy.
10. NOTE: If the mix is still a little too sticky, or isn't doughy enough to roll out, gradually add in a little bit of powdered sugar while kneading with hands.
11. FROSTING FOR CUPCAKES:
12. No need to tell you how to make the frosting if you did buy the kind in the plastic container! But I will tell you that if you use a wilton metal frosting spatula, it makes your frosting skills look a lot better, and it's more fun!
13. HOW TO FILL THE CUPCAKES:
14. Cut the top off of the cupcake and set aside.
15. Roll out about one fourth of the peanut butter mix.
16. Take the top of the cupcake and place on top of any area on the rolled out peanut butter dough.
17. Take a knife, and trace the amount of filling you will need to fit the top of that cupcake.
18. Cut it out, and place on top of cut cupcake.
19. Then place the cupcake top back on cupcake.
20. Frost, if desired.
Title: Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/2 unsalted butter
- 1 1/2 powdered sugar
- 1 vanilla extract
Instructions:
1. Blend together cream cheese softened and butter softened.
2. Add powder sugar and vanilla extract.
3. Blend till smooth.
Title: Chocolate Cupcakes for Almost Everybody-Nytimes Magazine
Ingredients:
- 1 soymilk
- 1 vinegar
- 3/4 sugar
- 1/3 vanilla extract
- 1 1/2 flour
- 1 cocoa powder
- 1/3 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4 confectioners' sugar
- 1 cocoa powder
- 1/4 soymilk
- 3
Instructions:
1. Preheat the oven to 350 and prepare a dozen muffin cups — either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
2. In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
3. Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
4. When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles. Makes 12 cupcakes. Adapted from “Vegan Cupcakes Take Over the World,” by Isa Chandra Moskowitz and Terry Hope Romero.
5. .
Title: Chocolate Cobbler
Ingredients:
- 6 butter
- 1 self-rising flour
- 3/4 sugar
- 1 1/2 milk
- 1/2 vanilla extract
- 1 sugar
- 1 boiling water
- 1/4
- 1 1/2
Instructions:
1. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
2. In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
3. Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
4. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.
Title: Easy Peach Cobbler/Crisp
Ingredients:
- 1 all-purpose flour
- 1 white sugar
- 2 brown sugar
- 3/4 salt
- 3/4 nutmeg
- 1 cinnamon
- 1/4 butter
- 1 1/2 vanilla ice cream
- 1
Instructions:
1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking dish.
3. Spread both cans drained peaches into the baking pan.
4. Mix together flour, white and brown sugar, salt, nutmeg and cinnamon in a large bowl until well combined; add in cold butter pieces and mix until the consistancy of peas (I use my hands for this).
5. Sprinkle the crumbs over the peaches in the baking dish.
6. Bake for about 25-30 minutes or until golden brown.
7. Cool slightly then serve warm with ice cream.