lumicero/recipes-ing2inst huggingface dataset:
Title: Almond Citrus Olive Oil Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 sugar
- 3 eggs
- 2 orange zest
- 2 lemon zest
- 1/4 extra virgin olive oil
- 3/4 powdered sugar
- 2/3 oranges
- 2 pink grapefruit
- 3/4
- 3
- 2
Instructions:
1. To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
2. To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
3. Cut the cake into wedges and spoon the citrus compote alongside.
Title: Fresh Orange Curd
Ingredients:
- 1 sugar
- 1/4 cornstarch
- 2 eggs
- 3 butter
- 1/4
- 1
Instructions:
1. Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in juice. Whisk in lightly beaten eggs. Bring to a boil over medium heat, whisking constantly, 1-2 minutes or until mixture reaches a pudding like thickness.
2. Remove from heat; whisk in butter and orange rind. Cover, placing plastic wrap directly on curd; chill 8 hours.
Title: Persian Cream Puffs (Noon'e Chamei)
Ingredients:
- 1 water
- 1 unsalted margarine
- 1/2 salt
- 1 flour
- 5 eggs
- 1 powdered sugar
- 1 honey
- 1 rose water
- 1/4 saffron
- 1/2 cardamom
- 1/2
Instructions:
1. Preheat oven to 400°F Line two cookie sheets with parchment paper.
2. In a small nonstick saucepan, bring water, margarine, and salt to a boil. When margarine melts, add flour all at once, stirring rapidly. Reduce heat to medium and continue to cook until a ball of dough that detaches easily from the pot forms. Set aside and let cool for 10 minutes.
3. In the meantime, make the cream filling by beating the whipping cream until it forms peaks. Add the powdered sugar and mixing well. Store in a cool place until ready to use.
4. Transfer cooled dough to the bowl of stand mixer fitted with a flat paddle attachment. Add eggs, one by one, making sure each egg has completely incorporated into the dough before adding the next.
5. Transfer dough to a pastry bag fitted with a large star pastry tip (Wilton 4B is perfect) or simply use an ice cream scoop to form puffs. Form meringue-like mounds, 3" in diameter and 2" in height, directly on the prepared pans.
6. Bake for 20 minutes until golden brown; transfer puffs to a cooling rack.
7. When the puffs are completely cooled, cut in half, using a serrated knife, and fill the cavity with whipped cream.
8. Optional: To make the syrup, mix all ingredients in a bowl and microwave for 1 minute. Drizzle cooled syrup on cream puffs right before serving. Can also be served with a drizzle of melted chocolate or sprinkled with powered sugar.
Title: Pear Cobbler With Cranberry Streusel
Ingredients:
- 4 pears
- 2 vanilla
- 3/4 brown sugar
- 1/2 flour
- 1 cinnamon
- 1/4 nutmeg
- 1/3 unsalted butter
- 1/4 salt
- 1 cranberries
Instructions:
1. Heat oven to 350.
2. Butter 8x8 pan then dust with a small amount of sugar.
3. Cut pears in half and toss them gently with the vanilla in a medium bowl.
4. Add 1/4 cup brown sugar, 2 tablespoons flour, cinnamon and nutmeg and mix gently.
5. Set in the prepared pan with the core side down.
6. In a separate bowl add the butter, 1/2 cup brown sugar, 1/2 cup flour and salt.
7. Using your fingers or a pastry cutter mix together to form crumbs.
8. Add the cranberries and put this on the pears.
9. Bake 34-40 minutes until bubbly and the fruit is soft.
Title: Aunt Lois's Lemon Chiffon Cake
Ingredients:
- 48 ladyfingers
- 6 eggs
- 1 sugar
- 1/2 lemon juice
- 2/3 cold water
- 1/4 unflavored gelatin
- 1/2 sugar
- 1 vanilla
- 3
Instructions:
1. Dissolve gelatin in cold water and set aside. Mix together the egg yolks, lemon juice, 1 cup sugar and pour into top of double boiler. Stirring constantly, cook over boiling water until thick as custard. Take off stove. Add gelatin to yolk mixture, stirring well then let it cool.
2. In the mean time, line a 9-inch springform pan with the split lady fingers. Cut the ends off so they stand up along the sides if needed.
3. Beat the egg whites until stiff then SLOWLY fold in the 1/2 cup sugar. Lastly fold the egg whites into the cooled yoke mixture. Pour into the lined pan and refrigerate covered with wax paper at least 4 hours or overnight.
4. Just before serving, whip cream, with a few drops of vanilla for flavor, cover as a frosting then serve. You can add cherries or strawberries for garnish if you like.
Title: Blueberry Snack Cake
Ingredients:
- 1 flour
- 1/4 salt
- 2/3 sugar
- 1 1/4 baking powder
- 1/2 cinnamon
- 1/3 shortening
- 1 egg
- 1/2 milk
- 1 blueberries
- 1 powdered sugar
- 1/4 salt
- 2 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first eight ingredients.
3. Gently fold blueberries into batter.
4. Spread batter into a greased 13 x 9-inch baking pan.
5. Bake for 25-30 minutes or until top of cake is lightly golden.
6. For optional glaze, combine last three ingredients (powdered sugar, salt and warm milk). Blend until smooth and drizzle over warm cake.
7. Slice cake into 2-inch pieces and serve warm.
Title: Ginger Layer Dessert
Ingredients:
- 450 mandarin oranges
- 1 pears
- 1 1/4
Instructions:
1. Drain the cans of fruit, reserving the syrup.
2. Place one third of the gingernuts in a layer in the bottom of a 5 cup souffle dish and spoon over just enough of the syrup to moisten the biscuits.
3. Arrange one third of the fruit on top and cover with a layer of cream.
4. Repeat the layers twice and chill in the refrigerator.
5. Decorate with chocolate vermicelli before serving.
6. Cheers, Doreen Doreen Randal, Wanganui.
7. New Zealand.
Title: Viennese Crescent Cookies
Ingredients:
- 2 all-purpose flour
- 1 butter
- 1 confectioners' sugar
- 1/2 salt
- 1/8 vanilla extract
- 1 confectioners' sugar
- 2
Instructions:
1. in a mixing bowl, combine flour, butter, nuts, confectioners' sugar, salt, and vanilla. hand mix until roughly blended.
2. shape dough into a ball, cover, and refrigerate for 1 hour.
3. preheat oven to 375 degrees.
4. remove dough from fridge and form into 1 inch balls. shape each ball into a small log, about 3 inches long. place rolls 2 inches apart on an ungreased cookie sheet, curving each one into a crescent.
5. bake for 10 to 12 minutes, or until cookies are set but not brown.
6. let sit 1 minute, then remove from cookie sheet. place cookies on aluminum foil, then dust with 1 cup of sugar.
7. store in an airtight container, then dust with remaining sugar just before serving.
Title: Orange Gingersnaps
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1 ground ginger
- 1/2 ground cinnamon
- 1/2 ground allspice
- 3/4 butter
- 1 dark brown sugar
- 1/4 dark molasses
- 1 egg
- 2 oranges, rind of
Instructions:
1. Preheat oven to 350.
2. Combine the flour, baking soda, salt and spices in a mixing bowl and stir well with a fork to blend.
3. In a separate bowl, cream the butter and brown sugar together until light and fluffy and then beat in molasses,egg and orange rind.
4. Beat in the dry ingredients in 3 parts, beating well after each addition,forming a stiff dough.
5. Pull off pieces of dough the size of small walnuts and shape into balls.
6. Roll each dough ball in the coarse sugar to coat generously and place the balls on ungreased baking sheets about 2 inches apart (cookies will flatten as they bake).
7. Bake until the edges of the cookies are flattened and nicely browned, about 10 minutes.
8. Transfer to wire racks to cool.
Title: After School Protein Snack
Ingredients:
- 1 crunchy peanut butter
- 1 honey
- 1 powdered milk
Instructions:
1. Mix peanut butter, honey and milk until well blended.
2. Will be dry enough to handle; to roll into bit-size balls.
3. Take you favorite cereal and one at a time roll into center of mixture just enough to cover.
4. Rolls should be about the size of a quarter.
5. Put into covered dish and keep in fridge for after school snacks.
Title: Strawberries Filled With Cream
Ingredients:
- 16 strawberries
- 1/3 mascarpone cheese
- 1/3 heavy whipping cream
- 2 granulated sugar
- 1/2 vanilla extract
Instructions:
1. Cut the green stems off the strawberries so they will stand upright when placed on your serving tray.
2. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom of each strawberry.
3. Gently, with your fingertips, spread each strawberry apart to make "petals".
4. In a medium sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form.
5. Add the sugar and vanilla and continue to whip until stiff peaks form.
6. Spoon the cream into a pastry bag fitted with a large open star tip
7. Pipe the cream into the strawberries.
Title: Low Fat Brownies
Ingredients:
- 1/2 applesauce
- 1/2 Splenda sugar substitute
- 1 vanilla
- 3 salt
- 2 whole wheat flour
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350.
2. Mix applesauce and cocoa.
3. Add splenda and mix well.
4. Stir in egg whites, vanilla and salt.
5. Stir in flour.
6. Pour into a greased 8x8 pan.
7. Bake 20 minutes.
Title: Mocha-Bourbon Mud Cake
Ingredients:
- 6 instant espresso powder
- 3 instant coffee granules
- 1 3/4 all-purpose flour
- 1 1/2 baking soda
- 1/4 salt
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 1/2 vanilla extract
- 1/2 Bourbon
- 1 1/4 water
- confectioners' sugar
Instructions:
1. Preheat oven to 350°.
2. Butter and flour a 10-inch springform pan or Bundt pan.
3. Melt chocolate in top pan of double boiler over gently simmering water or in a microwave; set aside.
4. In a small cup, dissolve espresso powder in 1/4 cup boiling water.
5. In a medium size bowl, whisk together flour, baking soda, and salt.
6. In a large bowl, beat sugar and butter with an electric mixer until light and fluffy, 2 to 3 minutes.
7. Add eggs, one at a time, beating well after each addition; beat in vanilla.
8. On low speed, beat in 1/3 of flour mixture.
9. Beat in espresso, then beat in bourbon.
10. Add melted chocolate to mixture and blend well.
11. Beat in 1/2 of remaining flour mixture with 1 cup water, then beat in the rest of the flour mixture.
12. Pour batter into prepared pan and smooth top.
13. Bake 55 to 60 minutes, until top is slightly puffed and a toothpick inserted in center comes out clean.
14. Let cool completely in pan on a wire rack.
15. To serve, run a sharp knife around the side of the springform pan.
16. Remove side of pan and transfer cake to a serving platter.
17. Cake will keep, covered at room temperature, for several days.
18. Sprinkle with confectioners' sugar, cut into slices, and serve with whipped cream.
Title: Bloodbaths
Ingredients:
- 10 frozen raspberries
- 3 premade puff pastry
- 1/4 icing sugar
Instructions:
1. Allow the raspberries to thaw, store in the fridge.
2. Preheat oven to 350F/180C while you oil a muffin tray with butter or oil.
3. Cut sheets of pastry into 4 equal squares and gently push into muffin tray. Bake for 15 minutes until golden. Allow to cool and push down pastry with the back of a spoon.
4. Combine the raspberries and icing sugar and blend until smooth. Pour a little of the mixture into each pastry cup ready to serve.
Title: Dark Chocolate Shortbread
Ingredients:
- 1 butter
- 3/4 sugar
- 1/2 vanilla
- 1 3/4 flour
- 1/2 salt
- 1 white chocolate
- 2
Instructions:
1. Mix sugar and butter. Cream well.
2. Add vanilla.
3. Mix dry ingredients.
4. Add gradually to creamed mixture.
5. Knead well.
6. Shape into two 9 inch logs.
7. Cover with plastic wrap and refrigerate from one to 24 hours.
8. Preheat overn 350F.
9. Slice into 1/4 inch slices and bake on parchment paper lined cookie sheets for 20 minutes.
10. Drizzle tops with melted white chocolate while still warm.
Title: Lemon Chiffon
Ingredients:
- 2 lemon gelatin
- 2 vanilla instant pudding mix
- 3 boiling water
- 1
Instructions:
1. In a large bowl mix gelatin and pudding mixes together.
2. Pour in boiling water.
3. Whisk constaantly until completely dissolved.
4. Regrigerate for 1 hour until it is slightly thickened.
5. Fold in whipped topping and refrigerate 1 hour.
Title: Hickory Nut Cookies
Ingredients:
- 1 1/2 sugar
- 1 butter
- 3 eggs
- 1/2 molasses
- 1 1/2 raisins
- 1/2 flour
- 2 baking soda
- 1 cinnamon
- 1/2 clove
- 1/4 allspice
- 1/4 salt
- 1/8
Instructions:
1. Preheat oven to 350F and lightly grease a cookie sheet.
2. Cream sugar and butter together; add eggs and molasses and beat well.
3. Add raisins and nuts.
4. Sift dry ingredients together and add to the batter.
5. Roll thinly on a lightly floured board and cut with a cookie cutter.
6. Bake on prepared cookie sheet for 10 to 12 minutes.
Title: Lemon Ginger Biscotti
Ingredients:
- 2 1/2 all-purpose flour
- 1 sugar
- 1 baking soda
- 1/2 ground ginger
- 1/4 salt
- 1/4 crystallized ginger
- 2 lemon rind
- 1 fresh lemon juice
- 3 eggs
- 1 water
- 1 sugar
- 1
Instructions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring with a whisk. Stir in crystallized ginger.
3. Combine rind, juice, and whole eggs; add to flour mixture, stirring until well blended (dough will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide dough in half.
4. Shape each portion into a 9-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to a 1-inch thickness.
5. Combine water and egg white, and brush over rolls. Sprinkle rolls evenly with 1 tablespoon sugar.
6. Bake at 350° for 20 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
7. Cut each roll diagonally into 15 (3/4-inch) slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325°; bake 20 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack.
Title: Sfenj - Deep Fried Moroccan Doughnuts
Ingredients:
- 4 warm water
- 2 sugar
- 1/2 salt
- 1 dry active yeast
- 3 flour
- 2 flour
- 1 warm water
- powdered sugar
- honey
Instructions:
1. Make yeast starter by dissolving 2 TBS. sugar and 1/2 teaspoons salt in 4 TBS. warm water in a small bowl. Stir in 1 TBS. dried active yeast. Let proof 15 minutes.
2. Sift the flour into a mixing bowl. Make a well in the middle with your hands. Pour the yeast mixture into the well and begin to mix with your hand. Add a little warm water from time to time as mix, until it is the consistency of a stiff dough.
3. Knead dough for 10-15 minutes by machine OR by hand:pulling the dough away from the bowl, slapping it down and kneading it into the bowl again with the heel of your hand, until the dough is smooth and elastic. Little by little, add remainder of water, sprinkling 2 TBS. at a time into the bowl. Knead the dough in the bowl until water is dissolved, continuing until the dough is spongy, very elastic and very sticky.
4. Oil a mixing bowl lightly. Oil your hands and push dough down into the center of the original bowl with oiled hands until you can easily pick it up and transfer to the oiled bowl. Wipe any dough that might stick to your hands, dip fingers in oil again, and turn dough over in bowl. Then cover with a clean kitchen towel or plastic wrap, and allow to rise 1 -1 1/2 hours.
5. When dough is risen, punch it down in bowl with your fist. Heat frying oil in a pan or deep fryer.
6. When oil is hot, oil the fingers of both hands. Take a piece of dough approximately the size of a small egg and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a golf ball. Plunge ring of dough into hot oil. The dough will puff up.
7. Turn the rings once or twice until golden on both sides. Remove with a slotted spoon and allow to drain dry on kitchen paper.
8. Serve hot. May dip in sugar or honey or jam if desired.
Title: Telephone Bars
Ingredients:
- 1 dates
- 1 baking soda
- 1 boiling water
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 vanilla
- 1/4 salt
- 2 all-purpose flour
- 1 whole wheat flour
- 1/2 chocolate chips
- 1
Instructions:
1. Place the dates and baking soda in a small bowl and pour the boiling water over them. Mix and cover.
2. Cream the sugar and shortening. Add the eggs, vanilla, salt, and cocoa. Combine with the date mixture.
3. Add the all-purpose flour and whole wheat flour in small amounts with the above mixture and beat well.
4. Spread in a greased 9 X 13 pan and sprinkle chocolate chips on top.
5. Bake at 350* for 30-35 minutes. Cool and cut into bars or squares.
Title: Almond Hershey's Torte
Ingredients:
- 1 marshmallows
- 1 milk
- 16 heavy cream
- 1/2
- 1
- 1/2
Instructions:
1. Crush vanilla wafers and sprinkle half in a 9 x 13 inch pan.
2. Melt candy bar and marshmallows in milk in a double boiler- stirring constantly. Cool.
3. In large bowl whip the cream till stiff and fold in chocolate mixture.
4. Spread over crumbs and sprinkle remaining crumbs on top.
5. Sprinkle almonds on top and refrigerate.
Title: Imperial Cookies
Ingredients:
- 1 margarine
- 1 sugar
- 1 vinegar
- 2 flour
- 1/2 sugar
Instructions:
1. Preheat oven to 300 degrees.
2. Cream together margarine and sugar.
3. Add flour and vinegar.
4. Mix well.
5. Roll into tiny balls and place on ungreased cookie sheet.
6. Take a glass and dip bottom in sugar. Use this to press down cookies.
7. Bake in over for 25 to 30 minutes or until light brown.
Title: Low Fat Choc Chip Biscuits (Cookies)
Ingredients:
- 150 chestnut puree
- 60 vanilla essence
- 2 1/2 caster sugar
- 150 egg
- 1 self-rising flour
- 250 dark chocolate
- 110
Instructions:
1. Preheat oven to 160c & line 2 baking trays with baking paper.
2. Place chestnut puree, condensed milk & vanilla in a bowl & beat with an electric mixer until combined.
3. Add sugar & beat for a few seconds, until incorporated.
4. Add egg yolk & beat again.
5. Fold in the flour (mixture should be very thick).
6. In a clean bowl whisk egg white until firm peaks form.
7. Fold egg white, then chocolate, into biscuit mixture.
8. Dust hands with extra flour & roll teaspoon sized measures of biscuit mix into balls, 3-4cm in diameter, & place on prepared trays & flatten slightly with a fork coated in flour.
9. Bake for 35-40 minutes.
10. Cool on a wire rack.
Title: Sweet Creamed Beansm (Habichuelas Con Dulce)
Ingredients:
- 1/4 raisins
- 2 butter
- 2 cinnamon sticks
- 2 water
- 2 sugar
- 1/2 coconut milk
- 1 evaporated milk
- 3 salt
- 1/2 sweet potato
- 1/2 cloves
- 10
Instructions:
1. Put the beans, the coconut milk and half the milk in a pot and bring to a boil. Add the rest of the milk, sugar, raisins and sweet potatoes and let boil medium heat for 10 minutes. Stir regularly to avoid sticking. Add the rest of the ingredients and boil to the desired consistency.
2. Spread butter on the cassava bread, sprinkle with salt and put in the oven until it turns golden brown.
3. Serve the beans chilled with the cassava on the side. Put cookies on top of the beans.
4. Found in Aunt Clara's Kitchen website.
Title: Chocolate Kahlua Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 Kahlua
- 3/4 water
- 1/2 eggs
- 1/2 confectioners' sugar
- 4 Kahlua
- 1
- 1/4
Instructions:
1. preheat oven to 350.
2. lightly grease and flour a 12 cup bundt pan (shake out extra flour) mix cake mix, pudding mix, kalhua, water, oil, and eggs in a large mixing bowl, with a electric mixer beat for 1 minute,scrap the sides of the bowl, and beat for another 2-3 minutes.
3. pour batter in the pan and bake for 45-47 minutes, cool for 20 minutes.
4. run a sharp knife around the edge of the cake and transfer to a plate.
5. make the glaze of confectioners sugar and kalhua and mix well.
6. spoon glaze over cake and allow it drip over sides and in center.
7. enjoy!
Title: Pumpkin Spice Funnel Cake With Nutmeg Powdered Sugar
Ingredients:
- 1 egg
- 2 brown sugar
- 1 milk
- 1 pumpkin puree
- 1 1/2 all-purpose flour
- 1/4 salt
- 1 baking powder
- 1 pumpkin pie spice
- 1/2 icing sugar
- 1 ground nutmeg
Instructions:
1. Beat the egg, brown sugar, milk, and pumpkin together in a bowl. Add the
2. flour, salt, baking powder, and pumpkin pie spice and continue to mix until combined.
3. Heat some cooking oil in a pan on the stove at medium heat.
4. When hot, use a funnel (or whatever you might have) to pour the batter into the pan. (If batter is too thick, add more milk until it
5. reaches the desired consistency.)
6. Cook until light brown, then carefully flip and cook the other side until done.
7. Remove funnel cake from pan and
8. dab excess oil as needed.
9. Combine the powdered sugar and nutmeg in a bowl and sprinkle on top of
10. the funnel cake.
Title: Homemade Low-Fat Strawberry Yoghurt
Ingredients:
- 1 1/2 milk
- 2 sugar
- 1/2 fresh strawberries
- 2 strawberries
Instructions:
1. Bring milk to a boil in a pot.
2. Add sugar.
3. Allow it to simmer till it reduces to half its quantity, i.e.
4. it should come down to 1 cup.
5. While this is being done, chop strawberries.
6. Process strawberries in a blender until they are pureed.
7. Remove the sweetened milk into a medium sized mixing bowl.
8. Add strawberry puree.
9. Mix well.
10. Transfer this strawberry yogurt to serving dishes.
11. Cover and refrigerate.
12. Serve chilled with a slit strawberry sitting on the rim of the serving bowl.
Title: Banana Toffee Pie
Ingredients:
- 3 bananas
- 1 sweetened condensed milk
- 2 vanilla
- 1 graham cracker crust
- 1 chocolate bar
- 1
Instructions:
1. Remove the label from the sweetened condensed milk and submerge, unopened, in a pot of water.
2. Cover and boil for 2.5 hours. Be sure to keep the can covered with water the entire time.
3. Cut up the banana and lay in the crust.
4. Open can of condensed milk and gently stir contents with a knife until smooth.
5. Pour over bananas.
6. Whip cold whipping cream with vanilla with an electric mixer on high until whipped.
7. Spread the whip cream over toffee.
8. Shave chocolate over pie.
9. Place in the freezer for 1 hour before serving.
Title: Jay's Mama's Cobbler
Ingredients:
- 1/2 butter
- 2 flour
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/2 milk
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 3 sugar
- 1/4 flour
- 1/4 salt
- 1 butter
- 2
Instructions:
1. Melt butter in a shallow 2-quart baking dish. Mix together flour, sugar, and milk to make a batter; pour over the hot melted butter. Do not stir. Arrange peaches evenly over sauce on bottom of a 10x6x2-inch baking pan.Sprinkle with cinnamon, nutmeg and salt. Make sure the sauce does not cover peaches.
2. Crust: Take crust out of refrigerator and bring to room temperature. Roll out and cut into strips for basket weave. Top peaches with basket weave crust.
3. Topping: Mix ingredients and sprinkle atop crust.
4. Bake cobbler until bubbly and slightly browned (at 375 to 400° for about 40 to 50 minutes). Serve warm with vanilla ice cream or whipped cream.
Title: Best - Ever Pie Crust
Ingredients:
- 2 all-purpose flour
- 1 vegetable shortening
- 1 salt
- 1/2 water
Instructions:
1. Cut shortening into flour and salt until dough appears crumbly.
2. Add water a little at a time, until it can be gathered into a ball.
3. Roll out dough on a floured counter.
4. Don't overwork it.
5. Use as directed in pie recipe.
6. It will be very flaky.