lumicero/recipes-ing2inst huggingface dataset:
Title: German Chocolate Cheesecake (Low Fat and Low Sugar)
Ingredients:
- 1 1/4 chocolate graham cracker crumbs
- 1/4 Splenda sugar substitute
- 1/4 low fat cottage cheese
- 4 low-fat cream cheese
- 7 sugar
- 1 1/2 vanilla
- 12 flour
- 3/4 Egg Beaters egg substitute
- 1/2 Splenda sugar substitute
- 2 evaporated milk
- 2 Egg Beaters egg substitute
- 1 flaked coconut
- 1/4 pecan nuts
- 1/3 vanilla
- 1/3
- 1/4
- 1 1/3
- 1
- 3
Instructions:
1. Preheat oven to 425 degrees F; Place a pan 1/3 full of water on bottom shelf, in the oven.
2. For crust mix together in a 9” spring form pan chocolate graham cracker crumbs, cocoa, 1/4 cup Splenda, and 4 Tbls Smart Balance for crust and press mixture across the bottom and about one inch up the sides. Place pan in refrigerator while mixing the filling.
3. To prepare filling melt chocolate and set aside. Blend cottage cheese in food processer until silky smooth and there are no lumps (hint, go an extra 2-3 minutes longer once you think all of the lumps are gone). In large mixing bowl combine, cottage cheese, cream cheese, 1/3 cup Splenda, yogurt and 1 tsp vanilla. Beat with a mixer until smooth. Add flour, 1 tablespoon at a time, blending well after each addition. Add Egg Beaters and melted chocolate. Blend well. Pour into crust. Place cheesecake on center shelf in the oven. Bake 10 minutes without opening oven door at 425 degrees;. Reduce oven to 225 degrees; and continue baking 35-45 minutes or until center is set. Remove from oven. With knife loosen sides and cool completely. Chill overnight before adding topping.
4. For topping melt Smart Balance in small saucepan. Stir in 3/4 cup Splenda, evaporated milk and 1/4 cup Egg Beaters. Cook and stir over low heat about 10 minutes or till thickened. Take off heat and stir in coconut and pecans. Spread topping over cake. Garnish with 1/3 cup coconut, pecan halves. Drizzle melted semisweet chocolate over top if desired. Keep refrigerated.
Title: Peach Cobbler With Sugar Cookie Crust
Ingredients:
- 8 white sugar
- 1/4 brown sugar
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1/8 fresh lemon juice
- 1 cornstarch
- 2 all-purpose flour
- 1 white sugar
- 1/4 brown sugar
- 1/4 baking powder
- 1 salt
- 1/2 unsalted butter
- 6 boiling water
- 1/4 white sugar
- 3 ground cinnamon
- 1
Instructions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
3. Toss to coat evenly, and pour into a 2 quart baking dish.
4. Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
5. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
6. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
7. Stir in water until just combined.
8. Remove peaches from oven, and drop spoonfuls of topping over them.
9. Sprinkle entire cobbler with the sugar and cinnamon mixture.
10. I sprinkled only a little bit, since it was turning the top too brown for my taste.
11. Bake until topping is golden, about 30 minutes.
Title: Swan Terrace Chocolate Beggar's Purses With Raspberries
Ingredients:
- 8 phyllo dough
- 1/2 butter
- 1/2 ganache
- 4 Grand Marnier
- 2 raspberries
- 8 vanilla ice cream
- 4 mint sprigs
- 4 powdered sugar
Instructions:
1. Preheat oven to 450°F.
2. Brush filo sheets with melted butter, repeat until you have 2 stacks, each one with 4 sheets of buttered filo dough.
3. Cut each stack in half so you now have 4 stacks.
4. Place a piece of chocolate cake sprinkled with Grand Marnier in the center of each stack.
5. Place a ganache ball on top of each cake circle.
6. Next, divide one pint of raspberries on top of the four ganache balls.
7. Wrap each one in the filo dough so that it looks like a pouch-type purse, and brush the outsides with the remaining melted butter.
8. Bake for 5 minutes.
9. Present on individual plates garnished with the remaining raspberries, ice cream, chocolate sauce, chocolate decoration, mint sprigs and powdered sugar.
10. Serve at once.
Title: Calabaza En Tacha
Ingredients:
- 4 -5 pumpkin
- 8 cinnamon sticks
- 1 orange, juice of
- 4 water
- 2 brown sugar
- raw sugar
Instructions:
1. Cut the pumpkin into medium (2½" to 3" squares or triangles). Remove seeds and strings. With a sharp knife make diamond designs over the pulp.
2. Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the piloncillo has dissolved.
3. Place the first layer of pieces of pumpkin upside down so they absorb as much juice as possible. The second layer should be with the pulp upwards. Cover and simmer.
4. When ready the top of the pumpkin pieces should look somewhat glazed, and the pulp soft and golden brown.
5. Let cool and serve with the syrup. You can also add cold evaporated milk.
6. Note time is a guess. Go by how the pumpkin looks.
Title: Elder Flower and Orange Pixie Bread Pudding
Ingredients:
- 1/2 eggs
- 4 milk
- 1 1/2 heavy whipping cream
- 1/2 vanilla extract
- 1/4 vanilla bean
- 2 orange marmalade
- 3 sugar
- 1/3 salt
- 1
Instructions:
1. Spray a 5"x9"(appx 13x23cm) loaf pan with non-stick cooking spray.
2. Place the bread cubes in the loaf pan. For the cubes, cut them into approximately half to 3/4 inch cubes. Use stale bread so it can absorb plenty of the egg and milk mixture.
3. Combine the milk, heavy whipping cream, and eggs in a mixing bowl. Whisk until combined. Add the Vanilla, Elder flower liquor, marmalade, sugar, and salt. Whisk until thouroughly combined. The bits of fruit from the marmalade may fall to the bottom of the bowl, that is okay.
4. Pour the egg and milk mixture over the bread cubes. The mixture needs to sit at room temperature at least 2 hours, or overnight in the refrigerator, covered with plastic wrap. During this time, the bread will absorb the egg and milk mixture so It can bake into a custard.
5. When ready to bake, preheat oven to 350 degrees F/175 degrees Celsius While oven is heating, place the loaf pan inside of a larger pan with tall sides, such as a roasting pan. Pour warm water in the larger pan, around the loaf pan, until the water comes about an inch(2cm) up the side of the loaf pan. Bake for 45 minutes, up to an hour, until the custard has set. The pudding will feel springy and the tips of the bread cubes are golden.
6. In my opinion, bread pudding is best served re-heated with warmed caramel sauce over it. You can serve it once it has cooled down some, but it cuts much nicer cold and reheats quickly in the oven or microwave.
7. Purchased or homemade caramel sauce, chocolate, or fruit sauces are all lovely on bread pudding. I hope you enjoy your bread pudding!
Title: Gingered Carrot Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 4 lemon zest
- 1 all-purpose flour
- 2 baking powder
- 2 ground ginger
- 2 baking soda
- 1 salt
- 1 ground cinnamon
- 1 ground nutmeg
- 1/4 carrots
- 3 cream cheese
- 1 butter
- 1 lemon zest
- 1 fresh lemon juice
- 1 powdered sugar
- 6 pecans
- lemon slice
Instructions:
1. Preheat oven to 350°; spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
2. In a large bowl, combine oil, sugar, and eggs; beat at medium-high speed with a mixer until creamy.
3. Add lemon zest, beating until combined.
4. In another bowl, combine flour, baking powder, ginger, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add oil mixture, beating until combined.
6. Stir in grated carrot.
7. Spoon batter into prepared pans, and bake for 18-22 minutes or until a pick comes out clean.
8. Let cool in pans for 10 minutes.
9. Remove from pans, and cool completely on wire racks.
10. Prepare frosting-in a bowl, combine cream cheese, butter, lemon zest, and lemon juice; beat to medium speed with a mixer until creamy.
11. Gradually add sugar, beating until smooth.
12. Spread frosting between layers and on top and sides of cake.
13. Garnish with chopped pecans (on sides of cake) and lemon slice (twisted) on top.
Title: Rhubarb Cream Delight Dessert
Ingredients:
- 1 flour
- 1/4 granulated sugar
- 1/2 butter
- 3 margarine
- 1/2 fresh rhubarb
- 1 sugar
- 12 flour
- 1/2 cream cheese
- 2 sugar
- 8 eggs
- 2 sour cream
- 1 sugar
- vanilla
Instructions:
1. Make crust: Mix flour, sugar and butter; pat into 10" pie plate and set aside.
2. Make rhubarb layer: Combine rhubarb, sugar and flour.
3. Toss lightly and pour into crust.
4. Bake at 375 degrees for 15 minutes.
5. Meanwhile, prepare cream layer: Beat cream cheese and sugar until fluffy.
6. Beat in eggs, one at a time, then pour over hot rhubarb layer.
7. Bake at 350 degrees for about 30 minutes or until almost set.
8. Combine topping ingredients and spread over hot layers.
9. Chill.
Title: Chocolate Dream Bites
Ingredients:
- 1 1/4 dark chocolate
- 6 butter
- 1/3 flour
- 1/4 cocoa powder
- 1 baking powder
- 1/4 salt
- 2 eggs
- 2/3 sugar
- 1 1/4
- 2
Instructions:
1. Line the sheet pans with foil and set aside.
2. Melt half of the dark chocolate with the butter in the top of a double boiler until smooth. Remove from heat and cool to room temperature. Meanwhile, roughly chop the remaining chocolate and set aside.
3. To make cookie batter, combine the flour, cocoa, baking powder and salt in a small bowl, set aside. In a large bowl, beat the eggs and sugar until thick and light yellow, about 2 minutes. Stir in flour mixture and melted chocolate, beat for 1 minute. Fold in the chopped chocolate and nuts.
4. Drop rounded teaspoons of batter onto the prepared cookie sheet pans about 2 inches apart. Bake in a preheated, 325 degreesF oven for approximately 10 minutes, or until just firm. Remove from the oven, transfer to a wire rack and cool for 5 minutes before removing from the cookie sheet pans.
Title: Plum Cobbler
Ingredients:
- 2 plums
- 3/4 light corn syrup
- 1/2 sugar
- 1 cornstarch
- 1/2 cinnamon
- 1 1/4 buttermilk baking mix
- 1/2 milk
- 1/3 sugar
- 1/4
Instructions:
1. Mix syrup, sugar, cornstarch, and cinnamon together.
2. Toss with plums.
3. Spoon into 8x8x2-inch baking dish.
4. Bake at 400° for 15 minutes.
5. Meanwhile combine all batter ingredients, and beat 20 strokes.
6. Drop batter by spoonfuls onto hot plums.
7. Bake 15 to 20 minutes longer.
8. Note: This cobbler is very tart, but delicious with ice cream or whipped topping.
Title: Heath Bar Frosting for Angel Food Cake
Ingredients:
- 2 sugar
- 1/3 flour
- 2 salt
- 1 butter
- 1 powdered sugar
- 1 vanilla
- 1
- 4 -6
- 1
Instructions:
1. Scald milk in saucepan. Mix together sugar, flour, and salt. Pour milk over dry mixture and stir. Bring to a boil, stirring constantly until thick. Let cool.
2. Cream butter and powdered sugar. Add cold boiled mixture and vanilla and mix well.
3. Cut cake into 3 or 4 horizontal layers and spread on frosting, sprinkle with crushed Heath bars. Frost outside of cake if desired and sprinkle with more crushed Heath bars.
4. Refrigerate until serving.
Title: Trimmed Christmas Tree Treats™
Ingredients:
- 3 butter
- 1 margarine
- 6 marshmallows
- miniature marshmallows
Instructions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into Christmas trees. Decorate with frosting and/or candies. Best if served the same day.
4. MICROWAVE DIRECTIONS.
5. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
6. Notes.
7. For best results, use fresh marshmallows.
8. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
9. Diet, reduced calorie or tub margarine is not recommended.
10. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Title: Chocolate Pudding Cake
Ingredients:
- 1 flour
- 3/4 sugar
- 2 baking powder
- 1 salt
- 1/2 vanilla
- 1 milk
- 2 sugar
- 1/2
- 1/4
- 1/2
Instructions:
1. Boil 2 cups of water.
2. In a 2 1/2 quart greased casserole combine flour, sugar, first amount of cocoa, baking powder and salt.
3. Add vanilla, oil and milk. Mix until well combined.
4. Stir in nuts, if using.
5. Spread out evenly.
6. Combine second amounts of sugar and cocoa and sprinkle over top of cake.
7. Gently pour boiling water over top.
8. Cook on high in a microwave for 9 minutes.
Title: Belgrader Brot (German Christmas Cookies)
Ingredients:
- 3 eggs
- 1 sugar
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 cinnamon
- 1/4 clove
- 1/2 cardamom
- 1 lemon rind
- 2 candied citron peel
- 2 powdered sugar
- 11 hot water
- 1 1/2
- 1
- 2
Instructions:
1. Grease and flour a large baking sheet.
2. Preheat oven to 300°F.
3. In a large bowl, beat eggs until fluffy.
4. Add sugar gradually and continue beating until thickened and pale.
5. Mix together the dry ingredients.
6. Gradually add to egg mixture and mix until combined.
7. Fold in lemon rind, candied fruit and almonds.
8. This dough is soft and sticky, so either oil or wet your hands before handling.
9. Divide dough into thirds.
10. On the baking sheet, form the dough into three long flat "loaves" spaced a few inches apart to allow for spreading. If your baking sheet is large enough, it will all fit on one sheet.
11. Bake for 20-25 minutes, until lightly browned.
12. While the cookies are baking, make the icing by combining the ingredients. You should have a spreadable consistency.
13. Remove cookies from the oven and let stand a few minutes.
14. Ice the loaves while they are still on the baking sheet.
15. Allow to rest for 5 minutes, then slice the loaves crosswise into approximately 1/2-3/4 inch slices. Do not wait too long before slicing, as the icing will flake off if it cools too much before you slice.
16. Allow to cool on the baking sheet. These freeze well and keep well.
Title: Bananas Simmered in Jasmine-Scented Coconut Milk
Ingredients:
- 4 bananas
- 2 -3 coconut milk
- 1/4 - 1/2 granulated sugar
- 1/8 - 1/4 sea salt
Instructions:
1. Peel the bananas just before you are ready to cook them.
2. In a sauce pan, heat the coconut milk. Add sugar to the desired sweetness and a little bit of salt. The salt enhances the rich creamy taste of coconut milk, especially if you are using canned milk.
3. Sprinkle in a few drops of Mali essence, if you wish a delicatae floral scent in the background. When the mixture is hot and smooth, add the bananas and simmer about 5 minutes, or until the bananas are cooked but still in whole pieces.
Title: Gateau a L'Orange De Madame Mahjoub - Orange Cake
Ingredients:
- 2 blood oranges
- 1/3 olive oil
- 2 unbleached all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 sea salt
- 4 eggs
- 1 1/2 granulated sugar
- 1 vanilla extract
- 1/2 powdered sugar
Instructions:
1. Pre-heat the oven to 350 degrees F and butter and flour your cake pan.
2. Wash oranges thoroughly to remove pesticide and wax residue. Slice tops and bottoms off of the oranges to remove the thickest part of the skin and discard. Chop oranges into chunks and discard the seeds. In a food processor, process the oranges into a chunky puree. Add the olive oil slowly and continue to process until it is well blended.
3. In a bowl, sift flour, baking powder, baking soda, and salt.
4. In a large bowl, beat eggs thoroughly and gradually add sugar until mixture is thick and lemon-colored. Add vanilla and optional almond extract.
5. Fold about a third of the flour mixture into the eggs and beat until mixed. Fold in about a third of the orange mixture and beat. Continue to add flour and orange mixture until everything is combined. You'll have a chunky batter.
6. Pour batter into cake pan. Bake for 60 minutes or until cake is brown on top and has pulled away from the sides of the pan.
7. Let cake cool. If you used a spring form pan, remove the sides. If not, then let cool for five minutes then remove from the pan and allow it to finish cooling. After it has completely cooled, dust with powdered sugar.
Title: Grammie Miller's Pop Corn Balls
Ingredients:
- 4 butter
- 1 sugar
- 1/2 molasses
- 1 baking soda
- 1
Instructions:
1. Melt butter and add sugar and molasses. Boil until temperature eaches 270 degrees.
2. Remove from heat, and add the baking soda.
3. Mix well, then pour over pop corn.
4. Dip hands in a bowl of warm water, before making each ball. Shape balls using very little pressure.
5. Lay balls on waxed paper, and let cool.
6. Wrap in saran wrap, or put each on in a plastic baggie.
Title: Cornflake Cream (Pudding)
Ingredients:
- 2 sugar
- 2 butter
- 2 flour
- 2 cinnamon
- 1/4 salt
- 1/4 sugar
- 1/2 eggs
- 2 milk
- 1 1/2 vanilla essence
Instructions:
1. Cream butter and sugar (2tbsp of each) add crumbed cornflakes and cover bottom of ovenware dish saving some for the top.
2. mix flour, cinnamon, salt, sugar.
3. add beaten eggs.
4. stir in milk and vanilla.
5. cook in double boiler until thickened pour into lined dish on top of cornflakes sprinkle remaining cornflake mixture on top.
6. bake in slow oven for 1/2 hr or more till slightly brown on top.
7. cool and serve with fruit etc.
Title: Bon Bon " Hershey's Kisses" Cookies
Ingredients:
- 1 butter
- 4 sweetened condensed milk
- 1 all-purpose flour
- 2 vanilla extract
- 1 canola oil
- 60
- 2
- 1
- 1/2
Instructions:
1. Unwrap hugs. Preheat oven to 350.
2. In medium sauce pan, cook and stir chocolate chips and butter over low heat until chips are melted and smooth. Add sweetened condensed milk and mix well.
3. In large bowl, combined flour, nuts (optional), chocotate mixture and vanilla. Mix well.
4. Shape 1 tablespoon of dough around each hug, rolling around palm of hand until candy is coated.
5. Place 1 inch apart on ungreased cookie sheet or baking stone.
6. Bake at 350 for 6 to 8 minutes.
7. Cookies will be soft and appear shiny, but become firm as they cool. Do not overbake. Remove cookies from sheet onto foil or wax paper.
8. Allow cookies to cool for about 30 minutes.
9. After cookies have cooled, combine white chocolate baking bar and oil in cup and melt until smooth in microwave. Drizzle over cookies in stripe or swirl pattern.
10. Store in tight container. Makes 5 dozen.
Title: Strufolli
Ingredients:
- 2 flour
- 1 baking powder
- 1/4 salt
- 4 eggs
- 1 honey
- 2
Instructions:
1. Whisk together flour, baking powder and salt. Add eggs and mix to form dough. Turn out on floured surface and add enough flour so that mixture is no longer sticky.
2. Roll into small loaves, about 3" wide and 1/2" thick. Slice into strips crosswise about 1/2" thick and then chop the strips into 1/2" sections so that you now have little cubes.
3. Bring oil to 350 degrees and deep fry in batches until golden brown. Place on paper towels on a plate or bowl.
4. Heat honey and stir in sprinkles. Stir strufolli into honey mixture, then scoop into cupcake papers. Sprinkle with additional sprinkles.
Title: Chilli Cherry Chocolate Brownies
Ingredients:
- 200 dark chocolate
- 125 butter
- 2 eggs
- 1/2 caster sugar
- 1 plain flour
- 1 1/2 cherries
- 1/2 cocoa powder
- 1
Instructions:
1. Preheat oven to slow, 150 Celsius. Lightly grease a 18 x 28 cm pan. Line with baking paper, extending paper 2cm above pan edge.
2. Using a double boiler (or small glass bowl over pot of water) combine chocolate, butter, sugar and chilli. Stir over low heat until smooth. Allow to cool for 10 minutes.
3. Lightly blend cherries, flour, almond meal and eggs until well combined. Pour mixture into pan, smoothing top. Bake for 35-40 minutes, until cooked when tested with a skewer (check 5 minutes earlier for fan forced oven.).
4. Slice into squares, dust with cocoa powder and serve.
5. Options for variations: Add ½ cup crushed peanuts with flour and almond meal. Replace dark chocolate with white chocolate. Replace cherries with mulberries.
Title: Strawberry Applesauce
Ingredients:
- 1 strawberry gelatin
- 2 applesauce
Instructions:
1. Stir gelatin into applesauce.
2. Serve immediately.
3. Note: Don't try to refrigerate this as it will set up. But then there is nothing wrong with that either.
Title: Plum Tart
Ingredients:
- 1 sugar
- 1/2 butter
- 2 eggs
- 1 vanilla
- 1 flour
- 1 baking powder
- 1/8 salt
- 12 plums
- 2 sugar
- 1 cinnamon
Instructions:
1. Grease and flour a 9-inch springform pan.
2. Preheat oven to 350C.
3. Cream 1 cup sugar and butter together; beat in eggs and vanilla.
4. Sift dry ingredients and stir into batter.
5. Spoon into prepared pan.
6. Place plum halves, skin side up, on batter.
7. Sprinkle with 2 tablespoons sugar and cinnamon, adjusting to tartness of the fruit.
8. Bake for 1 hour.
9. Best served warm with vanilla ice cream.
10. This is also best served the day of baking as the moisture of the fruit can seep into dough and affect the texture of the tart; it still tastes great, though!
Title: Candy Apple Cheese Pie
Ingredients:
- 9 cream cheese
- 8 sweetened condensed milk
- 14 lemon juice
- 1/3 vanilla extract
- 1 sliced apples
- 20 water
- 1/4 cornstarch
- 6
- 2
Instructions:
1. In large mixer bowl, beat cream cheese until fluffy.
2. Gradually beat in Sweetened Condensed Milk until smooth.
3. Stir in lemon juice and vanilla.
4. Pour into prepared pastry shell.
5. Arrange apple slices on top; set aside.
6. In small sauce pan, over low heat, dissolve cinnamon candies in 4 tbsp water.
7. Stir together remaining 2 tbsp water and cornstarch; add to cinnamon mixture.
8. Cook and stir until mixture thickens and boils.
9. Remove from heat; cool slightly.
10. Drizzle over apples.
11. Chill 3 hours or until set.
12. Refrigerate leftovers.
Title: Pineapple Crumble
Ingredients:
- 1 pineapple
- 1 butter
- 4 sugar
- 1 vanilla
- 1 lemon juice
- 1 dark rum
- 1 cornstarch
- 1 1/4 flour
- 1/3 - 1/2 sugar
- 1/2 vanilla
- 1/4 butter
Instructions:
1. Weight the diced pineapple and reserve 1 lb for the crumble. Process enough of the remaining pineapple, including the chopped core, in a food processor or juicer to obtain 1/4 cup juice, saving remaining juice for another use.
2. Heat butter in a large saucepan and add the reserved 1 lb pineapple, 3 T of the sugar and vanilla. Saute over medium heat for 5 minutes. Transfer to a bowl. Place the reserved 1/4 cup pineapple juice, remaining 1 T sugar, lemon juice, rum and cornstarch mixture in a small saucepan.
3. Cook over low heat, stirring constantly, until mixture thickens and clears. Add juice mixture to cooked pineapple and stir well to mix.
4. To make crumble topping: Combine flour, sugar, vanilla and butter in a food processor. Pulse until mixture resembles bread crumbs; do not over mix.
5. Preheat oven to 350. Transfer cooked pineapple mixture into a large dish. Sprinkle with the crumb topping and bake until golden brown, about 30 - 40 minutes.
6. Serve warm.
Title: Baked Apples Vermont
Ingredients:
- 6 apples
- 2 butter
- 1/2 maple syrup
- 1/2 brown sugar
- water
Instructions:
1. Preheat oven to 400°F.
2. Place apples in a baking dish.
3. Place a teaspoon of butter in each apple; pour syrup or brown sugar over apples.
4. Pour water in the pan and bake until soft, about 1/2 hour, basting every five minutes or so.
5. Serve with heavy cream or vanilla ice cream.