lumicero/recipes-ing2inst huggingface dataset:
Title: Mini Lemon Cheesecakes
Ingredients:
- 1/3 graham cracker crumbs
- 1 white sugar
- 2 butter
- 1 cream cheese
- 1/4 white sugar
- 1 1/2 lemon juice
- 1/2 lemon zest
- 1/4 vanilla extract
- 1 egg
Instructions:
1. Preheat oven to 325.
2. Grease a 6 cup muffin pan (see note).
3. In a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined.
4. measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pushing it down firmly.
5. bake in preheated oven for 5 minutes, then remove and cool.
6. Beat together cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy.
7. Mix in egg.
8. Pour cream cheese mixture into muffin cups to about 3/4 full.
9. Bake at 325 for 25 minutes.
10. Cool completely in pan before removing. Refrigerate until ready to serve.
Title: Heavenly Chocolate Mousse
Ingredients:
- 4 eggs
- 240 sugar
- 330 dark chocolate
- 4
- 400
Instructions:
1. Beat 4 eggs with 120 gr sugar until it starts turning white (= ruban)over a hot water bath.
2. Take off the heat and beat until it's cold in a cold water bath.
3. Melt the chocolate and carefully mix with the ruban.
4. Beat the egg whites until they are half stiff and add the other 120 gr sugar, beat until it's stiff.
5. Beat the cream until it's stiff.
6. Carefully add the cream and the egg whites to the chocolate mixture.
7. Pour into small bowls and refrigerate for at least 2 hours.
8. Enjoy!
Title: Sourdough Applesauce Cake
Ingredients:
- 1 unbleached flour
- 1/4 applesauce
- 1 salt
- 1 cinnamon
- 1/2 nutmeg
- 1 allspice
- 1/2 clove
- 1/2 baking soda
- 1/2 white sugar
- 2 brown sugar
- 1/2 butter
- 1/2 margarine
- 1/2 egg
- 1
Instructions:
1. Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place.
2. Cream together the sugars and butter.
3. Add the beaten egg and mix well.
4. Add spices.
5. You may also add a half cup of raisins or chopped nuts, or a mixture of the two.
6. Beat by hand until well mixed and no lumps reamian.
7. Bake at 350 degrees F for half to three quarters of an hour.
8. Test for doneness with a knife when half an hour is up.
9. Allow to cool until cold before cutting and serving.
Title: Soya Chocolate Cake Batter Ice Cream With Oreos and Chocolate Sa
Ingredients:
- 200 marshmallows
- 3 coconut oil
- 2 vanilla extract
- 1
- 2/3
- 154
- 3
Instructions:
1. Microwave marshmallows on high for 1-2 minutes until soft and puffed up. Add 1/2 cup of soya cream and whisk until smooth and the marshmallows have all melted, put back in the microwave for 30 seconds if needed.
2. Add the remainder of the soya cream, coconut oil and vanilla. Whisk until well combined.
3. Add the cake mix and whisk until no lumps remain. Chill in the fridge before churning in an ice-cream maker.
4. Once churned, fold in the crushed Oreos and swirl in the chocolate sauce before freezing for at least 6 hours or preferably overnight.
5. Serve. Yummy!
Title: Raw Brownies
Ingredients:
- 1/2 dried dates
- 1/2 dried cherries
- 1/4 carob powder
- 1 cocoa powder
- 3 walnuts
- honey
Instructions:
1. Process all ingredients in a food processor or blender.
2. Press into a small square baking pan and freeze for 1 hour.
3. Slice brownies into 12 pieces. Store in fridge.
Title: Stained Glass Cookies
Ingredients:
- 1 butter
- 1 1/2 confectioners' sugar
- 1 egg
- 1 vanilla
- 1/2 all-purpose flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Mix thouroughly butter, confectioner's sugar, egg, vanilla, and almond extract.
2. Blend in flour, soda, and cream of tartar.
3. Divide dough in half.
4. Color equal portions of 1 half with assorted food colorings.
5. Leave the other half plain; Cover and chill for 2-3 hours.
6. Roll plain half of dough 1/8" thick on lightly floured cloth-covered board.
7. Cut with decorative cookie cutters.
8. Place on sprayed or greased cookie sheet.
9. Roll colored doughs; cut out different shapes to match and fit on top of each plain cookie shape.
10. If you wish to hang the cookies on your tree, place a small piece of drinking straw through the top of each cookie before baking.
11. Bake 7-8 minutes at 375 degrees F.
Title: Apple Noodle Pudding
Ingredients:
- 12 sugar
- 1/2 eggs
- 4 margarine
- 1/2 salt
- 1/2 golden raisin
- 1/2 dark raisin
- 1/2 sugar
- 1/2 cinnamon
- 1
- 1/2
- 2
- 1/2
Instructions:
1. Cook and drain noodles.
2. Add rest of ingredients.
3. Top with lemon juice.
4. Sprinkle on corn flake crumbs and cinnamon sugar mixture.
5. Bake for 1 hour at 350.
6. Cut into squares.
Title: Orange Cake
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 4 orange zest
- 2 eggs
- 1/2 sour cream
- 1/4 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/2 baking soda
- 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 350°F Lightly butter an 8-inch square baking pan and line bottom with wax paper, then lightly butter paper.
2. Beat together butter, sugar, and zest in a large bowl with an electric mixer until creamy, about 2 minutes.
3. Add eggs 1 at a time, beating until just incorporated.
4. Whisk in sour cream and orange juice, then add remaining ingredients (except confectioners sugar), whisking until just combined.
5. Transfer batter to baking pan and bake in middle of oven until golden and a wooden pick inserted in center comes out clean, about 30 to 40 minutes.
6. Cool cake in pan on a rack 10 minutes, then turn out onto rack. Discard paper and cool. Dust with confectioners sugar.
Title: Icetray Chocolate Base Cheesecakes
Ingredients:
- 125 dark chocolate
- 1
- 60
Instructions:
1. Blend the Greek yogurt and sweetener until smooth and set aside.
2. Gently melt your chocolate in the microwave or be a real chef and do it au bain marie.
3. Coat a pre-chilled, clean ice cube tray with some vegetable oil. Let the excess drain out.
4. Using a spoon pour the chocolate into each ice cube mold and make sure to coat the bottom using your spoon.
5. Fill each ice cube mold with the filling.
6. Top with a dollop of chocolate.
7. Place in the freezer for 2-3 hours.
8. To eat, take the tray out of the freezer and remove as you would an ice cube.
Title: Picnic Cake (With Dates)
Ingredients:
- 1 dates
- 1 baking soda
- 1 1/2 hot water
- 1/2 margarine
- 1 1/2 sugar
- 2 eggs
- 2 flour
- 1/2 baking powder
- 1/2 salt
- 1 chocolate chips
- 1/2 sugar
- 1/2
Instructions:
1. Combine the first 3 ingredients; let rest until cool.
2. Cream margarine and sugar, adding eggs one at a time, beating well after each addition.
3. Sift together flour, baking powder and salt. Add to egg mixture. Fold in cooled dates.
4. Pour in a 9" x 13" baking pan. Mix TOPPING ingredients and sprinkle over batter.
5. Bake at 350 F for 35-40 minutes.
Title: Italian Frosting
Ingredients:
- 1 flour
- 1 milk
- 1/2 unsalted butter
- 1/2 shortening
- 1 sugar
- 1 vanilla extract
Instructions:
1. Mix flour into cold milk with a wire whisk. Refrigerate overnight (or at least 6 hours).
2. Beat butter, shortening, and sugar on high speed until very light and fluffy (around 8 minutes).
3. Let stand for 30 minutes, add vanilla and chilled flour mixture, and beat well.
4. Frosting is now ready to be used.
5. This frosting will NOT work for a decorator's frosting - it won't set up hard.
Title: Grapes in Port Wine Sauce
Ingredients:
- 1 port wine
- 1 cinnamon stick
- 1 honey
- 1 grapes
- 3
Instructions:
1. Combine wine, orange peel, cinnamon stick and honey in a saucepan and bring to a boil, stirring to dissolve honey. Reduce heat to medium-low and simmer until liquid is reduced to about 1/3 cup (80ml), about 15 to 20 minutes.
2. Using a slotted spoon, remove the orange peel and cinnamon stick and discard. Stir in grapes. Allow to sit, stirring occasionally, for at least an hour or up to two hours at room temperature, or refrigerate in an airtight container for up to three days.
3. Serve over ice cream, frozen yogurt or in a small dish on its own, with biscotti.
Title: Quick & Easy Gluten Free Apple Crisp
Ingredients:
- 4 apples
- 1 sugar
- 2 water
- 1 cornstarch
- 1 ground cinnamon
- 1 nutmeg
- 1/2 old fashioned oats
- 1/2 brown sugar
- 1/4 cinnamon
- 1 unsalted butter
- 2
Instructions:
1. Preheat the oven to 350. Coat a pie dish with cooking spray. In a large bowl, toss together the apples, sugar, water, cornstarch, 1 teaspoons cinnamon, and nutmeg until well combined. Set aside.
2. Make the oatmeal topping: In a bowl, gently combine: almond flour, oats, brown sugar, 1 teaspoons cinnamon, and butter until crumbly.
3. Place the apple mixture in the dish. Sprinkle the topping evenly over the apples and bake for 25 to 30 minutes, until the apples are cooked through, the juices are bubbling, and the topping is browned. Serve, hot, warm, or at room temperature.
Title: Scrummy Very Rich Easy Bread Pudding
Ingredients:
- 4 eggs
- 3 milk
- 1 heavy cream
- 1 sugar
- 3/4 vanilla
- 1 salt
- 1/4 cranberries
- 1/2 brandy
- 1/2 butter
- 2 sugar
- ground cinnamon
Instructions:
1. Cranberries and brandy in a bowl to soak.
2. Use the bit of butter to grease a small casserole dish; I use a 10-inch round casserole, but you get the drift.
3. Chop up bread into bite size pieces, uniformity just doesn't matter.
4. Chop up chocolate, and just leave it sitting on the chopping block with the bread.
5. Whisk eggs, milk, cream, sugar, vanilla, salt.
6. Dump in bread, chocolate, cranberry/brandy and stir it all up.
7. Dump into greased pan.
8. Flatten out the top, sprinkle with sugar and cinnamon.
9. Bake at 350°F for 30 minute.
10. -So to summarize -- chop chop stir dump shove in oven -- not so bad huh? Enjoy! It is very nice with homemade whipped cream.
Title: Chocolate Chip Cookie a La Mode
Ingredients:
- 18 vanilla ice cream
- 1
Instructions:
1. Follow package directions on how to prepare chocolate chip cookies, except take them out 2 minutes too early.
2. Put 2 fresh out of the oven cookies on a dessert plate.
3. Place a scoop of your favorite vanilla ice cream.
4. Enjoy!
Title: Lower Cal Version of Thick Chocolate Pudding
Ingredients:
- 1/3 Splenda granular
- 1/4 cornstarch
- 3 salt
- 1/8 skim milk
- 2 vanilla extract
- 1
Instructions:
1. In a 2-qt. microwave-safe bowl, combine the first four ingredients.
2. Stir in milk until smooth.
3. Microwave, uncovered on high for 3 minutes; stir.
4. Microwave 4-6 minutes longer or until thickened, stirring after each minute.
5. Stir in vanilla.
6. Pour into individual serving dishes; cool.
7. Refrigerate.
Title: Eleanor's Rhubarb Crunch
Ingredients:
- 1 flour
- 3/4 old-fashioned oatmeal
- 1 brown sugar
- 1 cinnamon
- 1/2 butter
- 4 rhubarb
- 1 sugar
- 2 cornstarch
- 1 water
- 1 vanilla
Instructions:
1. For the crust; In a medium bowl, combine the flour, brown sugar, oatmeal, and cinnamon until well blended.
2. Using a pastry blender or 2 knives, cut in the butter until the mix resembles course crumbs.
3. Spray a 9x9 inch baking dish with cooking spray.
4. pour 1/2 of the crust mix into the baking dish and distribute it evenly. Press firmly into the bottom of the dish.
5. Pour the rhubarb over the crust and distribute evenly.
6. For the syrup; blend the sugar and cornstarch in a small sauce pan. Blend in the water, and heat the sauce pan on medium high heat until the mixture bubbles and becomes clear. Stirring frequently.
7. Continue to boil the syrup for 1 minute, stirring constantly. Then remove from heat and stir in the vanilla.
8. Pour the syrup evenly over the rhubarb.
9. Pour the remaining 1/2 of the crust/topping mix over the rhubarb and distribute it evenly.
10. Bake the dish in a 350 degree oven for around 60 minutes, or until the filling is bubbly and the topping is browned.
Title: Zucchini Cake
Ingredients:
- 1/2 butter
- 4 eggs
- 1 1/2 sugar
- 1 1/2 brown sugar
- 2 baking powder
- 1 baking soda
- 1 1/2 cinnamon
- 1 salt
- 1 1/2 canola oil
- 3 flour
- 3 zucchini
- 1
Instructions:
1. preheat oven to 350.
2. Prepare pans with cooking spray and flour or parchment.
3. Cream butter and sugars.
4. Add eggs one at a time.
5. While mixing, add baking powder, baking soda, salt and cinnamon.
6. Add canola oil, slowly.
7. Add flour, zucchini and nuts.
8. Bake in a 350 degree oven for 35 minutes for cupcakes, about 75 minutes for 13 x 9 cake .
9. Cool before frosting or sprinkling with confectioners sugar.
Title: Golden Greek Baklava
Ingredients:
- 3/4 water
- 3/4 sugar
- 1 1/2 honey
- 2 cinnamon sticks
- 4 lemon slices
- 4 walnuts
- 2 ground walnuts
- 1 sugar
- 3/4 ground cinnamon
- 1/2 ground nutmeg
- 1/4 phyllo pastry
- 1 unsalted butter
- 1 1/2
Instructions:
1. Prepare honey syrup: In a medium-sized saucepan over high heat, combine 3/4 cup water and 3/4 cup sugar. Bring to a boil, stirring to dissolve sugar.
2. Add honey, cinnamon stick, and lemon and orange slices. Reduce heat to low and simmer, uncovered, 10 minutes. Strain; cool. Syrup should measure approximately 2-1/2 cups.
3. Prepare filling: Preheat oven to 325 degrees. In a small bowl, mix nuts, sugar, cinnamon and nutmeg. Remove pastry leaves from package; cover with a damp towel to prevent drying out. In a 15-1/2x10x1-inch jelly-roll pan, place 2 pastry leaves, brushing top leaf with some of the melted butter.
4. Sprinkle with a third of the filling. Add 6 more pastry leaves, brushing every other one with butter. Sprinkle with another third of the nut filling. Layer 6 more leaves, brushing every other one with butter. Sprinkle with the remaining nut filling.
5. Stack remaining pastry leaves on top, brushing every one with melted butter; brush top pastry leaf with butter. Trim overhanging edges, if necessary.
6. With a sharp knife, cut through the top layer on the long side making 8 diagonal cuts at 1-1/2-inch intervals to form diamonds. (Cut through top layer only; do not cut through all the layers.).
7. Bake 60 minutes or until baklava is golden and puffy. Turn off oven; leave in oven for 60 minutes. Remove. Pour cooled honey syrup over hot baklava. Following diamond pattern, cut all the way through baklava. Place pan on wire rack; cool in pan so that baklava absorbs syrup.
Title: Easy Mixed - Fruit Crisp
Ingredients:
- 1 chunky applesauce
- 1 pineapple tidbits
- 1 pears
- 1 mandarin oranges
- 1 cherry pie filling
- 1 flour
- 2 brown sugar
- 2 butter
- 1 margarine
- ice cream
Instructions:
1. Grease a 13 x 9-inch baking dish.
2. Pour in the applesauce and spread to cover the bottom.
3. Layer with the next four fruits.
4. Cover with the cherry pie filling.
5. TOPPING Stir together the flour, sugar and butter.
6. Crumble over the pie filling.
7. Bake at 375°F until light brown, about 40-45 minutes.
8. When served, top with whipped cream or ice cream, if desired.
Title: Ricardo's Apple Cake
Ingredients:
- 5 -6 apples
- 3 flour
- 2 1/4 sugar
- 3 baking powder
- 1 salt
- 1 canola oil
- 4 eggs
- 1/4 apple cider
- 2 1/2 vanilla
- 2 cinnamon
Instructions:
1. Peel, core, and thinly slice the apples.
2. Sprinkle 2 teaspoons cinnamon and 5 tablespoons of sugar over the apples, then toss and set aside.
3. In a large bowl sift together flour, the rest of the sugar, baking powder and salt.
4. Add the canola oil, eggs, juice and vanilla. Mix the ingredients until batter is creamy.
5. Pour half of batter into lightly greased and floured tube pan.
6. Layer half of the apples, then the rest of the batter, and then the remainder of the apples in the pan.
7. Bake at 350° for 1 1/2 hours or until done.
8. Serve warm with a good quality vanilla ice cream and a nice cup of coffee or tea of your choice.
9. No frosting is needed. The apples create a moist and flavorful topping and filling.
10. Experiment by adding a cup of fresh cranberries to the batter, or substitute apples for pears.
Title: Double Chocolate Dream Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2 butter
- 1 margarine
- 1 brown sugar
- 3/4 granulated sugar
- 1 vanilla extract
- 2 eggs
- 2
Instructions:
1. Preheat oven to 375°.
2. Combine flour, cocoa, baking soda and salt in a small bowl.
3. Beat butter, brown sugar, granulated sugar and vanilla extract in until creamy.
4. Beat in eggs for about 2 minutes until light and fluffy.
5. gradually beat in flour mixture.
6. Stir in morsels.
7. Drop by rounded tablespoon onto ungreased baking sheets.
8. Bake for 8-10 minutes or until cookies are puffed.
9. Cool on cookie sheets for 2 minutes.
10. Remove to wire racks to cool completely.
Title: Mary's Peanut Butter Squares
Ingredients:
- 1 butter
- 1 peanut butter
- 3 powdered sugar
- 1 graham cracker
- 1
Instructions:
1. Mix the first 4 ingredients together.
2. Pat into the bottom of a 9x13 inch baking dish.
3. Melt the chocolate chips in double broiler
4. pour over pressed mixture.
5. Let cool completely and cut into squares.
Title: Apple-Cinnamon Cupcakes
Ingredients:
- 1 unbleached flour
- 1 baking powder
- 3/4 ground cinnamon
- 1/2 baking soda
- 1 salt
- 1 rolled oats
- 1/2 buttermilk
- 1/2 plain low-fat yogurt
- 2 eggs
- 1 brown sugar
- 2/3 butter
- 5
Instructions:
1. Preheat oven to 375 degrees. Line 12 muffin cups with paper liners; set aside.
2. In a small bowl combine the flour, baking powder, cinnamon, baking soda and salt.
3. In a medium-size bowl, stir together the oats, buttermilk and yogurt.
4. In a large bowl, stir together the eggs, apples, sugar and butter, then add the buttermilk mixture and stir to combine. Fold in the dry ingredients just until incorporated and divide the batter among the muffin cups.
5. Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean and the tops are golden brown. Transfer the cupcakes to a rack to cool before serving.
Title: Six-Fruit Crisp
Ingredients:
- 1 chunky applesauce
- 1 pineapple tidbits
- 1 pears
- 1 mandarin oranges
- 1 cherry pie filling
- 1 all-purpose flour
- 2 brown sugar
- 2 butter
- 1 margarine
Instructions:
1. Pour applesauce into a greased 9x13" baking dish.
2. Layer with the pinepple, peaches, pears and mandarin oranges.
3. Spread with pie filling.
4. For topping, combine the flour, brown sugar and butter.
5. Sprinkle over pie filling.
6. Bake at 375 for 40-45 minutes or until golden brown.
7. Serve warm with whipped topping if desired.
Title: Sugar-Free No-Bake Cookies
Ingredients:
- 6 vanilla extract
- 1 margarine
- 1/2 milk
- 1/2 flaked coconut
- 1 quick oatmeal
- 3
Instructions:
1. In food prosessor or mixer bowl add Sugar Free Quik, vanilla, margarine and milk and blend until smooth.
2. Add coconut and oatmeal and blend until mixed together well.
3. On a cookie sheet place a piece of wax paper and take spoonful of the mixture and roll into a ball place close together.
4. Ready to eat in 1 hour.
5. Keep in the refrigerator.
Title: Kellymac's Pears Poached in Spiced Port
Ingredients:
- 2 water
- 1 sugar
- 1/2 pears
- 2 vanilla
- 1/2 cinnamon
- 1/2 ground cloves
- 1/4 kosher salt
- 1/8
Instructions:
1. Add the port, water and sugar to a saucepan (a deeper rather than wider one is better) over medium-high heat. Stir thoroughly until sugar is dissolved.
2. Add pears and bring to a boil.
3. Once boiling add remaining ingredients.
4. Boil for 10-12 minutes or until pears are soft.
5. Plate pears and scoop out small round center where the seeds are.
6. Use this as a well to pour your sauce, allowing it to flow over for a beautiful and tasty presentation.
Title: Pumpkin Muffins
Ingredients:
- 1 flour
- 1 baking soda
- 1 cinnamon
- 1 pumpkin pie spice
- 1 salt
- 1 sugar
- 1 egg
- 1 vanilla
- 1 pumpkin
- 1/4 canola oil
Instructions:
1. Preheat oven to 350.
2. In one bowl mix the pumpkin,egg,oil,sugar,vanilla. In another bowl mix all the dry ingredients. Combine the dry into the wet.
3. Line muffin tin with paper muffin liners.
4. Scoop 2 tbsp into each muffin cup. Bake for 25 to 30 min till tooth pick comes out clean from center of muffin.
Title: Apple Soup With Apple Dumplings
Ingredients:
- 5 apples
- 2 1/2 water
- 2 riesling wine
- 1/2 sugar
- 2 cinnamon sticks
- 1 lemon zest
- 1 1/2 apples
- 3 calvados
- 1/2 apple brandy
- 2 sugar
- 1 1/4 cinnamon
- 2 lemon zest
- 2 egg
- 1/4 dry white wine
- 1 water
- 1 sugar
- 2
- 1
- 1/4
Instructions:
1. Combine the sliced apples, water, riesling, sugar, cinnamon stick and lemon zest in a large soup pot.
2. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, till the apples are soft, about 15 minutes.
3. Stir in the raspberry jam, bread crumbs and lemon juice and simmer till the apples are almost mushy, 10 minutes.
4. Remove the soup from the heat and cool slightly.
5. Place the soup in a food processor and pulse several times, but do not puree. Allow the soup to cool, then place in the refrigerator at least 2 hours.
6. To make the dumplings, combine the grated apples, bread crumbs, calvados, sugar, cinnamon, lemon zest, and egg in a large bowl.
7. Stir well to mix, then refrigerate the dumpling mixture for about 15 minutes.
8. in a large enameled saucepan, combine the wine, water and sugar. Bring to a boil, stirring to dissolve the sugar.
9. Reduce the heat to medium low.
10. Using a melon baller, form the dumpling mixture into balls about 1 inch in diameter.
11. Drop the dumplings into the liquid and poach until they rise to the surface, about 3 minutes.
12. Remove the dumplings with a slotted spoon, cool an dadd to the soup.
13. Return the soup to the refrigerator to finish chilling.
14. Serve 3 or 4 dumplings in each bowl of soup.
Title: Spiced Carrot Cake (Gluten Free)
Ingredients:
- 2/3 buckwheat flour
- 2/3 brown sugar
- 3/4 baking soda
- 1 1/2 baking powder
- 1 cinnamon
- 1 nutmeg
- 1/4 allspice
- 1/2 salt
- 1/2 vegan butter
- 1/2 eggs
- 3 carrots
- 3 crystallized ginger
- 2 walnuts
- 1/4
- 1/2
Instructions:
1. Make sure all your ingredients are at room temperature. Preheat oven to 350°F degrees. Grease a 9 x 13 x 2-inch baking dish.
2. In a large bowl, sift the flours, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
3. With a whisk, lightly beat together the oil and butter. Then beat in the eggs. Pour this mixture into the flour mixture and blend. Stir in the carrots, ginger and walnuts (optional).
4. Spread the batter in the prepared pan. Bake for 45 minutes. Check if done, if not bake at 5 minute intervals until toothpick inserted comes out clean.
5. Let cool in the pan for 15 minutes, invert onto a rack and cool.
Title: Cherry Apricot Cornmeal Cobbler
Ingredients:
- 2 fresh apricots
- 1/3 granulated sugar
- 2 fresh cherries
- 1 all-purpose flour
- 1/2 yellow cornmeal
- 1/2 ground cinnamon
- 1/4 salt
- 1 1/2 brown sugar
- 1 brown sugar
- 2 baking powder
- 5 margarine
- 3/4 milk
Instructions:
1. Preheat oven to 375.
2. Combine apricots and granulated sugar in small bowl.
3. Combine cherries and 1 tablespoon flour in second bowl; set aside.
4. Combine remaining 1 cup flour, cornmeal, cinnamon, salt, 1-1/2 tablespoons brown sugar and baking powder in large bowl. Cut in margarine until mixture resembles coarse crumbs.
5. Add milk; blend just until ingredients are evenly moistened.
6. Place fruit in 1-1/2-quart baking dish; top with batter.
7. Sprinkle with remaining 1 teaspoon brown sugar.
8. Bake 25 to 30 minutes or until golden brown.
9. Let cool slightly before serving.