lumicero/recipes-ing2inst huggingface dataset:
Title: Buttermilk Spice Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 ground cinnamon
- 1/4 ground ginger
- 1/8 nutmeg
- 1/8 clove
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 6 butter
- 1/2 light brown sugar
- 2 eggs
- 1/3 granulated sugar
- 1 vanilla extract
- 3/4 buttermilk
- 3 butter
- 2 sugar
- 2 light brown sugar
- 1/2 all-purpose flour
- 1/2 ground cinnamon
- 1/8 ground cloves
- 1/8 nutmeg
Instructions:
1. Preheat oven to 350*.Line muffin tins with paper liners and set aside.
2. In small bowl, whisk flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt.set aside.
3. In large bowl, beat butter and brown and granulated sugar, till light and fluffy.with mixer on high speed.
4. Lower speed to medium.beat in eggs, one at a time, then vanilla extract.
5. Lower speed to low, and beat in flour mixture alternately with buttermilk, just till blended --
6. Spoon batter in pans, top with SPICED CRUMBS:.
7. to prepare crumbs,.
8. put 3 tbls butter, softened, 2 tbls sugar, 2 tbls br sugar, packed, 1/2 cup flour, 1/2 tsp ground cinnamon, large pinch of nutmeg, and ground cloves.combine all in a small bowl.until coarse crumbs.
9. Bake until tops of ckes are golden and springy.when lightly touched.about 20-25 minutes.
10. Cool for 15 minutes in tins on wire rack.
Title: White Chocolate Rose Pudding
Ingredients:
- 2 milk
- 3/4 cornstarch
- 1/4 white chocolate
- 1/2 rose essence
- 3 -4 salt
- 1
Instructions:
1. Combine all ingredients except chocolate and rose essence.
2. Heat non-stick sauce pan on medium heat, add the rest of the ingredients and bring to a boil. Continue stirring.
3. Stir continuously for 5-6 minutes.
4. Remove the sauce pan from the heat and add white chocolate and rose essence. Stir until chocolate is completely melted.
5. Add your pudding to your desired serving cups and let it cool at room temperature for 10 minutes.
6. Cover up the serving cups with plastic wrap and put in the refrigerator for 3-4 hours to cool completely.
7. Serve with your choice of toppings.
Title: Chocolate Caramel Fingers
Ingredients:
- 1 butter
- 1/2 sugar
- 2 flour
- 1 butter
- 1/2 sugar
- 1/4 golden syrup
- 1 corn syrup
- 1 chocolate chips
- 2 -3 butter
Instructions:
1. Prepare first 3 ingredients like pastry.
2. Press into 9x13 pan.
3. Bake 25-30 minutes at 350 until golden brown.
4. Melt butter in a saucepan and add other ingredients.
5. Stir vigorously on med-high heat.
6. Bring to a boil.
7. Stir for 3-5 minutes.
8. It will thicken and turn colour.
9. Cool slightly in pot.
10. Pour over pastry and cool til firm.
11. Topping: Melt choc chips and butter and spread over filling.
12. Cut into squares or long fingers.
Title: Martha Stewart's Oatmeal Cranberry Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 table salt
- 1/2 ground cinnamon
- 1 baking powder
- 1 baking soda
- 1 pure vanilla extract
- 3 milk
- 2 eggs
- 1 unsalted butter
- 1 light-brown sugar
- 1/2 granulated sugar
- 3 old fashioned oats
- 1 dried cranberries
Instructions:
1. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside.
2. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
4. Preheat the oven to 350 degrees. Line several baking sheets with parchment paper and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch diameter rounds.
5. Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.
Title: Tropical Fruit Delight
Ingredients:
- 19 1/4 eggs
- 1/2 powdered sugar
- 2 mandarin orange segments
- 1 crushed pineapple
- 1/4 granulated sugar
- 11 cornstarch
- 8 butter
- 1/4 banana
- 1 flaked coconut
- 1
- 1/4
Instructions:
1. Preheat oven to 350*.Grease and flour 10" bundt pan.set aside.
2. FOR CAKE:.
3. empty cake mix into large bowl, add water to orange juice to equal 1 /3 cups liguid.
4. Add liguid, eggs, orange peel to mix.
5. Beat at medium speed with electric mixer for 2 minutes.
6. Bake and cool cake following package directions.
7. Sift powdered sugar over cooled cake.
8. FOR TOPPING:.
9. drain mandarin oranges, reserving juice. Drain pineapple, reserving juice.
10. Combine juices in 1 cup measure.Add water or orange juice to fruit juices to equal 1 cup.
11. Pour into small saucepan.
12. Combine granulated sugar and cornstarch.
13. Stir into liquid.
14. Cook on medium heat, stirring constantly, until thickened.
15. Add butter, if desired. Stir until melted.Cool.
16. Stir mandarin orange, pineapple and banana into cooled sauce.
17. Cut cake into 16 servings.
18. Spoon sauce over each serving --
19. Sprinkle with coconut, if desired.
Title: Mom's Hershey's Bar Cake
Ingredients:
- 8 -9 margarine
- 1 sugar
- 2 eggs
- 4 all-purpose flour
- 2 1/2 baking soda
- 1 buttermilk
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour a tube pan.
3. Melt Hershey bars.
4. Dissolve soda in buttermilk. Set aside.
5. Cream sugar and margarine. Add to melted candy. Add eggs, one at a time, mixing well after each addition.
6. Add the 2 1/2 cups sifted flour alternately with the buttermilk/soda mixture.
7. Add vanilla. Add nuts. Pour into floured pan.
8. Use a toothpick to check for doneness.
9. Cool thoroughly. (Do not invert pan).
Title: Chocolate Brownies
Ingredients:
- 150 butter
- 220 sugar
- 250 sugar
- 2 eggs
- 3 plain flour
- 150 pecan nuts
- 90
Instructions:
1. Line a 25cm square slice tin with baking paper.
2. Pre-heat oven to 180 C.
3. Place chocolate and butter in a double boiler until just melted.
4. Take saucepan off the stove and stir in vanilla, sugar, beaten eggs, flour & nuts. Stir until mixture just comes together. Pour into tin and level off.
5. Bake 25-30 minutes until mixture is set but not dry.
6. DON'T OVERCOOK! The top should be soft to touch - it will crisp up as it cools.
7. Cut when cool.
Title: Coconut Pecan Frosting (Vegan)
Ingredients:
- 1/2 vegan margarine
- 3/4 sugar
- 1 1/2 pecans
- 1 soymilk
- 1/2 vanilla
- 1
Instructions:
1. Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly with a wooden (or plastic) spoon.
2. Pour then spread on cake while frosting is still warm.
3. Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge).
Title: Chocolate Chip-Peanut Butter Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 3 eggs
- 1/2 peanut butter
- 3/4 light sour cream
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 chocolate chips
Instructions:
1. Cream butter and sugars.Beat eggs in well. Mix in peanut butter, sour cream, and vanilla. Combine flour, baking powder, soda and salt together and add to creamed mixture. Stir in most of the chocolate chips, reserving a few for the top.
2. Spoon mixture into a greased and floured 2 1/2 to 3-quart souffle dish or mold (which will fit in your Crock Pot). Place a small trivet or ring of foil in the slow cooker to keep dish off bottom of the pot, place the dish on the trivet, then cover the dish with 4 layers of paper towels. Cover loosely to allow steam to escape and cook on high for about 4 hours. Test with a toothpick for doneness.
3. Cool in pot until dish is cool enough to handle, then transfer to a wire rack to cool completely.
Title: Summer Dessert Fruit Salad
Ingredients:
- 1/4 lime juice
- 1 lemon juice
- 1/2 lemon zest
- 1/2 lime zest
- 1 Cointreau liqueur
- 1 strawberries
- 1 blueberries
- 2 mangoes
- 2 mandarin oranges
- 2 pineapple
- 2 kiwi fruits
- 1 1/2 red seedless grapes
- 1 1/2 banana
- 1 1/2
- 1
Instructions:
1. In a small bowl, combine agave nectar, orange juice, lime juice, lemon juice, and zests; whisk until well blended and set aside.
2. In a large bowl, combine all the fruits except the diced bananas. If not serving immediately, cover with plastic wrap making sure it touches the surface.
3. If serving right away, add bananas and pour on agave nectar mixture; toss gently. Add diced bananas and carefully toss again. Yields 14 cups.
Title: Delicious Cannoli
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 3 ground cinnamon
- 1/2 sea salt
- 1/2 butter
- 3 egg
- 1 marsala wine
- 4 heavy cream
- 1 powdered sugar
- 2 1/2 ricotta cheese
- 1/2 mascarpone cheese
- 1/2 orange zest
- 1 pure vanilla extract
- 1/2 sea salt
- 1 confectioners' sugar
- 1/2
- 1/4
- 1/3
- 1/2
Instructions:
1. In a large bowl, add flour, sugar, cinnamon and salt; whisk to combine. Add butter and using a pastry cutter or hands, break it down in flour mixture into pea sized clumps. Add egg and cold wine; mix well. Using hands, put dough together (at first, it will look like it won’t stick but it will eventually). Knead until smooth, about 4 minutes. Form a ball by pulling under, wrap in cling film and refrigerate for 1 hour.
2. Meanwhile, make the filling by whipping cream and ¼ cup powdered sugar in the bowl of a stand mixer with the whisk attachment on medium-high speed. When stiff peaks form, spoon into a small bowl and set aside.
3. In the same bowl, add drained ricotta, mascarpone cheese, orange zest, vanilla extract and sea salt. With the paddle attachment, process on medium speed for 1 minute or until nice and fluffy. Add whipped cream and chocolate chips; gently fold until well incorporated. Cover and transfer to the fridge for 2 hours.
4. After 1 hour, remove dough from the fridge and place it on a lightly floured work surface. Flour the dough and roll it as thin as possible, about 1/8-inch thick. Using a 4-inch round cookie cutter, cut dough into circles and then stretch to about a 5-inch oval shape. Repeat until there are 12 ovals. Place a cannoli form in the center of one oval dough and lightly brush one side with egg white. Hold the opposite end and roll it gently but firmly until dough is wrapped over the “egg white” part; press down to seal.
5. In a large skillet over medium heat, add oil (about 2-inches) and bring it to between 360 to 375ºF; line a baking sheet with paper towels. Using tongs, place dough forms in the hot oil and fry until golden brown, turning them as they fry, about 1 to 1 ½ minutes. Carefully remove the shells with the tongs and transfer them to the prepared baking sheet to cool off. When cool enough to touch, remove molds, about 7 to 10 minutes.
6. Two hours later, spoon filling into a piping bag and cut off the end. Take one cannoli shell and fill up half way from one end and then repeat on the other end until filled. Only fill when time to serve otherwise, store shells at room temperature. If longer than a few days, place them in a container and freeze until needed. The filling will keep for one week in the refrigerator.
7. When time to serve, pipe a small dab on a small serving plate and place cannoli on top so it stays in place before lightly sprinkling on some confectioners’ sugar. Makes 12 large cannoli.
Title: Pears Sauteed in Butter
Ingredients:
- 4 unsalted butter
- 4 pears
- 1/4 sugar
- 2 port wine
- pear brandy
Instructions:
1. Put half the butter in a large, deep skillet; turn heat to medium-high.
2. When the butter foam subsides, add the pears and cook, sprinkling with the sugar and turning occasionally, until they begin to brown, about 10 minutes.
3. Add in the port; cook, stirring gently, until the mixture becomes saucy, just a minute or two.
4. Add in the remaining butter; turn the heat to low; cook until the butter melts and coats the pears; serve immediately.
Title: Slim-Crinkle Cookies
Ingredients:
- 1 1/2 flour
- 1 1/2 baking powder
- 1 1/2 salt
- 1/4 Splenda granular
- 1/2 margarine
- 2 vanilla
- 1 1/2 water
- 2 powdered sugar
- 1/4
- 1/2
Instructions:
1. Melt 1 cup chips over low heat (when they start to melt, remove from heat and stir and return a few times until smooth).
2. Combine flour, powder, and small. Beat together sugar, margarine and vanilla in a separate bowl.
3. Beat in melted chocolate, then beat in egg whites.
4. Gradually beat in flour mix with water and finally stir in remaining chocolate chips. Cover; chill until firm.
5. Shape into 1-inch balls and roll in powdered sugar to coat. Place on greased baking sheets.
6. Bake at 350°F for 10-15 minutes.
Title: Triple Caramel Cake
Ingredients:
- 3 heavy cream
- 2 1/2 sugar
- 6 unsalted butter
- 4 eggs
- 9 all-purpose flour
- 1 1/2 baking powder
- 1 salt
Instructions:
1. Caramel Sauce: Put 1 cup of the sugar in a heavy medium saucepan over medium heat.
2. Leave undisturbed until the sugar begins to melt and darken.
3. Gently shake the pan to distribute the sugar and to keep the melted sugar from burning.
4. When all the sugar has melted and the caramel is very dark amber, remove from the heat.
5. Slowly add 2 cups of the cream, stirring constantly with a wooden spoon.
6. Be careful, as the caramel tends to boil upwards.
7. Don't worry if the caramel hardens; it will melt as the sauce boils.
8. Return the pan to the heat and keep the sauce at a gentle boil.
9. Stir constantly until the sauce is smooth and has boiled about five minutes.
10. Remove from the heat and set aside for at least 30 minutes, stirring often, until the sauce is barely warm to the touch.
11. Measure one cup of the caramel to add to the cake batter and refrigerate the rest.
12. Cake: Heat the oven to 325 degrees F and grease and flour a 12-cup bundt pan.
13. Sift the flour, baking powder, and salt together.
14. With an electric mixer, cream the softened butter and remaining 1 1/2 cups of sugar until light and fluffy.
15. Mix in the eggs, one at a time, waiting until each egg is incorporated before adding the next.
16. Use a large spatula to fold the dry ingredients into the creamed butter, sugar, and eggs alternately with the reserved cup of caramel, beginning and ending with the dry ingredients.
17. Fold in the ingredients gently but thoroughly.
18. Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes.
19. Set on a rack for about 10 minutes and then unmold and cool completely on the rack.
20. Bring the rest of the caramel sauce to room temperature.
21. When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.
22. Whip the remaining one cup of cream until it holds firm peaks.
23. Fold in the last third of the caramel gently, leaving streaks visible.
24. Serve with the cake.
Title: Chocolate Cake Made With Salad Dressing
Ingredients:
- 2 flour
- 1 sugar
- 2 baking soda
- 4 water
- 1 vanilla
- 1 lemon juice
- 1
Instructions:
1. Sift flour, sugar, baking soda and cocoa together.
2. Add water.and lemon juice and vanilla
3. Add salad dressing.
4. Beat by hand.
5. Place batter in a greased and floured 9 inch square pan.
6. Bake in moderate oven, 350 degrees Fahrenheit, for 40 minutes or til done my oven is wonky.
Title: Italian Chocolate Walnut Cake (Flourless)
Ingredients:
- 100 butter
- 350 bittersweet chocolate
- 1 instant coffee granules
- 3 cocoa powder
- 5 eggs
- 250 granulated sugar
- 130 walnuts
- 1 cocoa powder
- 1 powdered sugar
Instructions:
1. Pre-heat oven to 180°C.
2. Lightly oil (or butter) a non-stick 20 cm springform pan; if yours is not non-stick, butter the bottom, line bottom with parchment paper, then butter the sides and the parchment as well.
3. Melt the chocolate and butter in a heat-proof glass bowl over a pot of simmering water, stirring with a wooden spoon until both are completely melted and the mixture is smooth; take the bowl off the heat (and off the pan of water).
4. Mix the instant coffee granules and 3 TBS cocoa powder into the chocolate mixture and set aside.
5. In a large bowl, beat the eggs and the granulated sugar together for five minutes at high speed, until they are light in color and thickened.
6. Grind 30 g of the walnuts in a spice or coffee mill until they become a fine powder.
7. Coarsely chop the remaining walnuts.
8. Stir the ground walnuts and walnut pieces into the egg mixture.
9. Carefully fold the chocolate mixture into the egg mixture until they are completely combined (I like to use a glass bowl so I can see that I've done so).
10. Pour the mixture into the prepared pan.
11. Bake 40 minutes or until the top of the cake is dry.
12. Turn the oven off, leaving the cake undisturbed IN THE OVEN to cool COMPLETELY.
13. When the cake is cooled, remove from the oven.
14. Remove the cake from the pan, remove parchment paper if used, and sprinkle with the reserved cocoa powder and powdered sugar.
Title: Cool Strawberry Soup with Pound Cake Croutons
Ingredients:
- 2 fresh strawberries
- 1 banana
- 3/4 half-and-half
- 3/4 sour cream
- 1/2 sugar
- 1/3 mint sprig
- 2
- 1/2
Instructions:
1. Combine strawberries, banana, half and half, sour cream, orange juice, sugar and raspberry liqueur in a food processor fitted with a metal blade, or in a blender; process or blend until smooth; pour into a bowl.
2. Cover; refrigerate at least 1 hour or until ready to serve.
3. Heat broiler; spread pound cake cubes in a single layer on a baking sheet; broil until lightly browned, 1 to 2 minutes; turn cubes over; broil until lightly browned, another 1 to 2 minutes.
4. Serve soup in 6 dessert bowls, or parfait glasses; top with pound cake croutons and mint sprigs.
Title: Paintbrush Cookies
Ingredients:
- 1 water
- 1/4
- 1
Instructions:
1. Mix egg yolk and water. (Double or triple amount if desired.).
2. Using a muffin pan or other small cups, divide the 'paint' among several cups, and add food coloring, as desired, to each.
3. Use creativity to blend seasonal colors. For example, blend a variety of shades of autumn leaves: 3 drops yellow, 3 drops yellow + 1 drop red, 2 drops red, 1 drop red + 1 drop green, 2 drops green, 1 drop green + 3 drops yellow, 2 drops yellow + 1 drop red + 1 drop green.
4. Roll cookie dough, and cut with cookie cutters.
5. Place cookies on greased cookie sheet.
6. Using water color paintbrushes and egg yolk paint, decorate the cookies.
7. Bake according to recipe instructions and cool on rack. If overbaked, the paint will brown and be less attractive.
Title: Quick and Easy Chocolate Coffee Mousse (No Eggs)
Ingredients:
- 8 coffee
- 10 heavy cream
- 2 sugar
- 1/2
Instructions:
1. Put the chocolate chips and the coffee in a small saucepan and heat over medium-low heat. Stir frequently until the mixture is smooth. Remove from heat and set aside.
2. Next, in a large mixing bowl put the cream and beat with an electric beater until the cream starts to thicken.
3. Slowly add the sugar, 1 Tablespoon at a time (8 total), until all of the sugar has been added. You may have to beat anothe minute or two until stiff peaks form.
4. Pour the chocolate mixture into the whipped cream and blend gently but thoroughly.
5. Spoon mixture into 6-8 ramekins and chill in the fridge.
6. Note: If you put the mixing bowl in the freezer for about 5 minutes before using, the cream will thicken a bit more quickly.
Title: Cranberry Tiramisu (Gluten-Free, Diabetic-Friendly)
Ingredients:
- 2 1/2 baking powder
- 1 erythritol
- 1/2 eggs
- 2 milk
- 1/3 milk
- 100 water
- 1 tea bag
- 1 erythritol
- 2 cranberries
- 3/4 water
- 1/2 erythritol
- 1 salt
- 1 lime
- 2 potato starch
- 2 mascarpone cheese
- 8 rum
- 3 vanilla extract
- 1 erythritol
- 1/4
- 300
Instructions:
1. Preheat the oven to 350ºF/180ºC degrees. Line an 8 x 8 inch (20 cm x 20 cm) pan with parchment paper.
2. In a bowl, combine flour mix, baking powder, sugar, and eggs and mix well. Gradually add milk until all the dry ingredients are mixed.
3. Transfer the batter to the lined pan and bake for 20 minutes.
4. Lift the sponge along with parchment paper from the pan and place it on a rack to cool.
5. While baking the sponge, boil 100 ml water and place a tea bag to make tea. Add 1 tsp of sugar.
6. Also while baking, combine cranberries, water, sugar and salt in a saucepan.
7. Bring to a boil, reduce heat to medium heat and cook for 5 – 10 minutes until cranberries are soft.
8. In a small bowl, combine 2 tablespoons lime juice and potato starch and add to the pan. Keep stirring for 1 minutes until it is thickened. Turn off the heat and cool.
9. In a medium bowl, place egg yokes (if using), cheese, rum, vanilla extract, and sugar and mix well.
10. In a separate bowl, beat whipping cream until it forms a peak.
11. Add the cheese mixture and beat again until it forms a peak.
12. Cut the sponge in half horizontally to create 2 sheets of sponge.
13. Place one sheet of sponge in the 8 x 8 inch pan with a cut side up.
14. Using a brush, soak the sponge with the cranberry tea.
15. Pour a half of the cream over the sponge and spread evenly.
16. Place another sheet of sponge on top with a cut side up and soak sponge with the tea.
17. Pour the remaining cream over the sponge and spread evenly.
18. Place the cranberry topping evenly on top. Cover and refrigerate for several hours or overnight.
19. Infuse love, cut and serve!
Title: Rice Pudding - Sugar Free
Ingredients:
- 3 pudding
- 16 light cottage cheese
- 2 raisins
- 1 cinnamon
- nutmeg
Instructions:
1. Make pudding according to directions, besure to add spices before whisking pudding.
2. Once the pudding begins to thicken, stir in cottage cheese and raisins.
3. Place in refrigerator and allow to sit for 1 hour to blend.
Title: Old-Fashioned Fruit Crumble (For Two)
Ingredients:
- 1 1/4 sugar
- 1 1/2 all-purpose flour
- 4 old fashioned oats
- 1 1/2 brown sugar
- 1/4 cinnamon
- 3 canola oil
- 4
- 1
Instructions:
1. Preheat oven to 400°F
2. Combine fruit with sugar, 1 1/2 teaspoons flour and orange juice.
3. Divide between two 6-ounce ovenproof ramekins.
4. Combine oats, almonds, brown sugar, the remaining 2 1/2 teaspoons flour and cinnamon. Drizzle with oil and stir to combine.
5. Sprinkle over the fruit mixture.
6. Place the ramekins on a baking sheet and bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes.
Title: Cherry Mousse
Ingredients:
- 1 sweet cherries
- 3 confectioners' sugar
- 2 heavy cream
Instructions:
1. Set aside 6 whole cherries, with stems if still attached.
2. Pit the remaining cherries.
3. Combine the pitted cherries and one tablespoon of the confectioner's sugar in a food processor.
4. Puree until coarsely chopped.
5. Whip the cream with the remaining confectioner's sugar until medium peaks form.
6. Fold in the cherry puree and distribute the mouse among champagne flutes or small parfait glasses.
7. Top with reserved cherries and serve immediately.
8. The longer the mousse sits the darker the color.
Title: Berries Almond Crumble
Ingredients:
- 8 blueberries
- 1 blackberries
- 3 tapioca
- 1/2 Splenda granular
- 1 3/4 lemon zest
- 1/4 flour
- 1/3 Splenda granular
- 1 cinnamon
- 1/2 ground ginger
- 1/8 salt
- 1/4 light butter
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Mix berries in a bowl with tapioca, Splenda and lemon zest. Set aside.
3. Whisk flour, both Splenda's, spices, and salt in another bowl. Stir in butter and almonds until course crumbles are produced.
4. Pour filling into 9" sq or round pan (ungreased). Form topping into 1/4" to 1/2" crumbs and spread over cake.
5. Bake until filling bubbles - about 45 to 55 minutes. Let cool 1/2 hour and serve warm.