lumicero/recipes-ing2inst huggingface dataset:
Title: Oatmeal Raisin Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 raisins
- 1/2 baking powder
- 1/2 ground cinnamon
- 1/2 salt
- 1/4 unsalted butter
- 8 light brown sugar
- 3/4 egg
- 1 vanilla extract
- 1
Instructions:
1. Before you start.
2. Be sure an adult is nearby to help.
3. Preheat an oven to 350°F Grease 2 baking sheets with butter.
4. Mix the ingredients.
5. In a bowl, using a wooden spoon, stir together the oats, flour, raisins, baking powder, cinnamon and salt. Set aside.
6. In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy, about 3 minutes.
7. Add the egg and vanilla.
8. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat on medium speed until blended. Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
9. Form the cookies.
10. Using 1 tablespoon, scoop up a heaping spoonful of dough. Using another tablespoon, push the dough onto a prepared baking sheet. Repeat, spacing the mounds about 1 1/2 inches apart.
11. Bake the cookies.
12. When 1 baking sheet is full, put it in the oven and bake the cookies until they are puffed and golden brown around the edges, about 15 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack to cool for 15 minutes.
13. Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.
Title: Chocolate Brownie Pecan Pie
Ingredients:
- 1 light corn syrup
- 2/3 light brown sugar
- 2/3 unsalted butter
- 1/4 salt
- 4 eggs
- 1 vanilla extract
- 3 pecan halves
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350°; in a saucepan, gently heat the corn syrup, brown sugar, and butter together until the butter melts.
2. Turn off the heat and add in the chocolate and salt; let stand 5-7 minutes, occasionally tilting and shaking the pan so the liquid runs over the chocolate.
3. Whisk the mixture until smooth, the pour into a bowl and let cool for 10 minutes.
4. Whisk the eggs and egg yolk together in another bowl until frothy; blend in vanilla.
5. Add about half of the slightly cooled chocolate mixture and whisk until smooth; blend in the remaining chocolate mixture.
6. Add in the pecans and stir well; pour filling into the cooled pie shell.
7. Using a fork, gently rake the nuts to distribute them evenly.
8. Place the pie in the center oven rack and bake about 40 minutes, until the filling has puffed and cracked slightly, especially around the edge.
9. Rotate the pie 180° halfway through the baking.
10. When done, it may be slightly wobbly at the center; don’t worry, the residual heat will continue to cook the pie.
11. Transfer the pie to a wire rack and let cool; serve warm or at room temperature; or let cool thoroughly, cover with loosely tented foil and refrigerate for several hours before serving.
12. May serve with whipped cream or ice cream on top.
Title: No Bake Lemon Raspberry Cheesecake
Ingredients:
- 1 lemon juice
- 1/4 milk
- 2 margarine
- 1 1/2 sugar
- 5 frozen raspberries
- 4
- 1
Instructions:
1. Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
2. Press crumbs into the bottom and sides of pie plate using fingers.
3. Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
4. Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
5. Mix in raspberries.
6. Spoon into crust.
7. Refrigerate at least 1 hour.
Title: Frosted Watermleon " Cookies "-A --Tasty --- Discovery
Ingredients:
- 1 seedless watermelon
- 1 -2 yogurt
- 1/2 crushed pineapple
- granola cereal
Instructions:
1. Use your favorite cookie cutters and cut shapes out of a ½- to ¾-inch thick slices of seedless watermelon.
2. Frost with your favorite topping as suggested. Note: if using cream cheese, make sure it's at room temperature to make it much easier to frost the watermelon.
3. Garnish top of "cookies" with nuts or granola.
4. Yield and servings are impossible to determine. Ingredient amounts are estimated.
5. Happy Summer!
Title: Angel Lush
Ingredients:
- 1 crushed pineapple
- 1 instant vanilla pudding
- 1 strawberries
- 2
- 8
Instructions:
1. Mix can of pineapple (do not drain) with Pudding mix.
2. Fold in whipped cream.
3. Cut cake into 2 or 3 layers.
4. Top first layer with one 3rd of the topping and repear with other layers.
5. Chill for at least one hour before serving.
6. Before serving top with strawberries.
Title: Cinnamon Tea Cake
Ingredients:
- 1 butter
- 1/2 sugar
- 1/2 milk
- 1 vanilla essence
- 1 plain flour
- 1 baking powder
- 1 cinnamon
- 1 sugar
- 1 coconut
- butter
Instructions:
1. Beat 1 tablespoon of butter with the cup sugar, add well-beaten egg, cup milk, and a little vanilla essence. Stir in plain flour with the baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven. See Note *
2. Topping Directions: Mix the cinnamon, sugar and desiccated cocoanut.
3. When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.
4. Note: *Moderate oven: 180°C or 170°C fan-forced.
Title: Apple Ginger Upside-Down Cake
Ingredients:
- 1/4 unsalted butter
- 1/4 light brown sugar
- 2 crystallized ginger
- 2 currants
- 1 raisins
- 1 granny smith apple
- 1/2 fresh lemon juice
- 1/2 all-purpose flour
- 1/4 double-acting baking powder
- 1/2 salt
- 2 cinnamon
- 1/4 eggs
- 2 granulated sugar
- 1/2 granulated sugar
- vanilla
- vanilla ice cream
Instructions:
1. Onto an 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with brown sugar, 2 tablespoons of the ginger, and the currants.
2. In a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants.
3. Into another small bowl sift together the flour, the baking powder, the salt, and the cinnamon. In a bowl with an electric mixer beat the eggs with the granulated sugar and the vanilla for 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted.
4. Fold in the flour mixture gently but thoroughly, pour the batter over the apple slices, and bake the cake in the middle of a preheated 400°F oven for 20 to 25 minutes, or until the tester comes out clean.
5. Run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream, sprinkled with the additional ginger.
Title: Bisque Tortoni
Ingredients:
- 12 sugar
- 1/2 apricot
- 1 salt
Instructions:
1. Beat egg yolks with sugar over a hot fire until steam begins to rise.
2. Remove from the fire to ice and continue beating until the mixture becomes quite stiff.
3. Stir in bisque crumbs.
4. Pour into a 2-quart brick or melon mold thinly lined with frozen apricots.
5. Pack in ice and salt for two hours.
6. Be careful to overfill the mold, as the mixture will shrink a little.
Title: Sweet Natvia Wholemeal Biscuits
Ingredients:
- 1 plain flour
- 1 baking powder
- 1 1/2 bicarbonate of soda
- 1 1/4 oatmeal
- 1 1/4 artificial sweetener
- 50 egg
- 2 low-fat milk
- 1
- 4
Instructions:
1. Sift the flour, baking powder and bicarbonate of soda into a mixing bowl. Add the oatmeal, bran and mix well to combine.
2. Cream together the margarine, Natvia and egg, beat well allowing plenty of air through the mixture.
3. Add the margarine mixture to the flour mixture and rub the ingredients together with your fingertips until it resembles breadcrumbs. Add 3 tablespoons milk and stir in well so the mixture forms a soft dough. If the mixture is a little dry, add the remaining 1 tablespoon milk.
4. Turn the dough out onto a sheet of plastic wrap and shape it into a log about 25cm long. Wrap the plastic around the dough and roll it gently back and forwards to make a smooth shape. Twist the ends of the plastic together to seal. Chill the dough for about 30 minutes. It can be kept for up to 4 days in the refrigerator.
5. Preheat the oven to 190 degree. Unwrap the dough and, using a very sharp knife, cut it across into slices 1cm thick. Use greaseproof paper to line a baking tray and place the dough slices on it. Bake for about 12 minutes or until lightly browned.
6. Transfer the biscuits to a wire rack and leave to cool completely. They can be kept in an airtight container for up to 5 days.
Title: Peach Strawberry Sauce
Ingredients:
- 1 sugar
- 1/4 cornstarch
- 1 fresh strawberries
- 1/2
- 4 -6
Instructions:
1. Drain juice from peaches into a saucepan.
2. Combine sugar and cornstarch; stir in to juice.
3. Cook over medium-low heat until thickened.
4. Add almond flavoring, reserved peach slices, and sliced strawberries; heat through.
Title: Resistance is Futile Chocolate Espresso Bean Cookies
Ingredients:
- 2 1/4 unbleached flour
- 1 baking soda
- 1 cinnamon
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 pure vanilla extract
- 2 eggs
- 6 chocolate-covered coffee beans
- 1 hazelnuts
- walnuts
Instructions:
1. Preheat oven to 375 degrees.
2. Combine the unbleached flour, baking soda, cinnamon and salt in small bowl.
3. Beat softened butter, granulated sugar, brown sugar and vanilla in large mixing bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in chopped chocolate-covered espresso beans and hazelnuts.
4. Drop by rounded, buttered tablespoon onto parchment-lined aluminum baking sheet.
5. Bake in preheated oven for 9 to 11 minutes or until cookies are golden brown.
6. Let stand for 2 minutes then remove cookies to wire racks to cool completely.
7. Yield is estimated.
Title: Cream Cheese Pound Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1/4 salt
- 1 cream cheese
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 1 1/2 lemon rind
- 2 lemon juice
- 1 vanilla
- powdered sugar
Instructions:
1. In a mixing bowl add dry ingredients and set aside.
2. Cream together cream cheese and butter. Beat in sugar until smooth.
3. Add eggs and beat until light and fluffy.
4. Add lemon juice, rind, and vanilla; mix.Slowly sift in flour mixture until blended. Beat until flour is completely mixed into batter(batter will be heavy).
5. Turn into a greased and floured bundt pan.
6. Bake at 325 degrees for 1 hour.
7. Cool on wire rack for 15 minutes.
8. When cool, dust with powdered sugar.
Title: Chocolate Sour Cream Cake With Cream Strawberries
Ingredients:
- 1/2 unsalted butter
- 1/2 strawberry
- 1 sour cream
- 2 eggs
- 2 flour
- 3 cocoa powder
- 3 chocolate pudding
- 2 sugar
- 1/2 salt
- 1 baking powder
- 8 cream cheese
- 1 vanilla extract
- 3 powdered sugar
- 1 strawberries
- 16
Instructions:
1. In a removable bottom 9”cake pan remove the bottom and spray with baker spray and line a sheet of parchment paper and return back into cake pan and spray the top of the parchment paper and set aside until need.
2. In a medium size mixing bowl combine the butter, strawberries preserve, sour cream and eggs and mix well.
3. In bowl mix flour, sugar butter, cocoa powder, chocolate pudding mix, baking powder and salt and pour in the butter mixture and blend together. Pour batter into cake pan and bake for 25 - 30 minutes. Cool completely and remove from cake pan and release the sheet of parchment paper and place onto a cake broad and refrigerate overnight.
4. Take out the cool whip the night before and place into refrigerate overnight. In a mixing bowl combine the cream cheese, vanilla and powdered sugar until fluffy and fold in the cool whip and back into the refrigerate for two hours.
5. Remove the chill cake and spread a layer of the cream cheese topping and top with strawberries and drizzle with dark chocolate syrup and return cake back into the refrigerate to set.
Title: Orange, White Chocolate & Kahlua Cupcakes
Ingredients:
- 1 3/4 flour
- 1 sugar
- 1/2 unsalted butter
- 2 eggs
- 1 vanilla
- 2 1/2 baking powder
- 1/4 salt
- 1/2 white chocolate chips
- 1/2 confectioners' sugar
- 2 unsalted butter
- 1/2 mascarpone cheese
- 1/4 Kahlua
- 2 orange zest
- 1
Instructions:
1. Preheat oven to 350°F Line a cupcake baking tray with paper liners. Place the butter, egg yolks, sugar and vanilla in a large bowl and mix well until creamy.
2. In another bowl, add the baking powder, salt and flour and stir together. Slowly add the ingredients into the creamed egg yolk mixture, alternating with a little orange juice each time until all the ingredients are combined.
3. Beat the egg whites and fold carefully into the mixture, then fold the chocolate chips into the combined mixture. Spoon the mixture into the cupcake liners, up to about 2/3 full. Place in the oven and bake for around 15-20 minutes. Remove from the oven and leave to cool for 5-10 minutes. Transfer onto a cooling rack to cool completely.
4. For frosting, beat confectioners' sugar and butter in a small bowl until soft and creamy (because there's so little butter in comparison to the sugar, I found that I had to help it along a bit by getting my hands in the frosting). Beat in the mascarpone, Kahlua, and orange zest (for the zest, I didn't measure, I just zested 1 large orange into the frosting). Swirl onto cooled cupcakes.
Title: Pumpkin Butter Tea Cakes With Orange Glaze
Ingredients:
- 1 butter
- 4 all-purpose flour
- 1 baking powder
- 1/4 fine salt
- 1/2 ground cinnamon
- 1/4 nutmeg
- 1/4 ground ginger
- 1 allspice
- 1/2 granulated sugar
- 1/2 vanilla extract
- 1/2 eggs
- 1/4 confectioners' sugar
- 2 water
- 1 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F Brush mini-loaf pans, mini-Bundt pans or muffin pan with melted butter. Set aside.
2. Whisk together flour, baking powder, salt, and spices. Set aside.
3. Whisk together yogurt, pumpkin butter, sugar, vanilla, and eggs until well-combined. Add dry ingredients and stir until just combined.
4. Fill pans 2/3 full (I got 5 out of 6 mini-Bundt wells from this amount). Bake in preheated oven 15-25 minutes (depending on size and shape of baking device), until a toothpick inserted in the center comes out dry with no more than one or two crumbs on it. (My mini-Bundts needed 17 minutes.) Cool in pan 5 minutes, then turn out onto a cooling rack until room temperature.
5. Whisk together glaze ingredients. Drizzle over cakes. Let stand 20 minutes or until set before moving.
Title: Chocolate Cake
Ingredients:
- 1/2 butter
- 2 brown sugar
- 2 eggs
- 2 1/4 cake flour
- 1/4 salt
- 1/2 buttermilk
- 1/2 boiling water
- 1 baking soda
- 2 vanilla
- 1 baking powder
- 1
Instructions:
1. Mix dry ingredients.
2. Add softened butter and butter-milk; beat for one minute.
3. Add eggs and vanilla.
4. Stir soda and cocoa into boiling water, mix, and then beat into cake mixture.
5. Bake in greased and floured layer pan or 9x13 inch cake pan at 350°F for 30-35 minutes or until done.
Title: Gingerbread Lollipop Cookies
Ingredients:
- 4 flour
- 1 ground ginger
- 2 1/2 cinnamon
- 1 salt
- 1/2 nutmeg
- 1/2 clove
- 1/2 baking soda
- 1/2 unsalted butter
- 1 brown sugar
- 2 eggs
- 2/3 molasses
- 5 cream of tartar
- 3/4 vanilla
- 1/2 powdered sugar
- 7
Instructions:
1. For the dough, mix dry ingredients (except sugar) into mixing bowl and whisk to fully combined.
2. Beat the butter and sugar with mixer, and then beat in eggs on at a time. Mix until until batter is smooth, scraping bowl to get unmixed mixture.
3. Add half of the flour mixture, just until combined.
4. Add the molasses, scrape bowl again, and then add rest of flour mixture. Just until combined (over mixing will make cookies tough).
5. Divide dough into four parts. Double wrap dough in surane wrap and refrigerate for two hours or until firm.
6. Cook in middle of oven.
7. Preheat oven to 350°F.
8. Roll out dough out on floured surface, and cut with floured cookie cutter. Cookies should be slightly under a 1/4 inch thick.
9. Place cut dough on cookie sheet, add lollipop stick in the center of dough and push into dough slightly and then add the same shape on top of other cookie dough shape and lollipop stick. When they cook the will fuse together.
10. Leave room for the cookies to expand when baking.
11. Squish scraps together and re-refrigerate and reroll when chilled again.
12. Bake cookies for about 8- 10 minutes.
13. Cool cookies on pan for a few minutes before transferring to wire rack to cool completely.
14. Directions for icing.
15. When cookies are completely cooled.
16. Combine egg whites, cream of tarter and vanilla in large mixing bowl.
17. Beat on medium speed on mixer until frothy.
18. Add half of powdered sugar, mixing well.
19. Add remaining sugar and beat for about 5 to 6 minutes at high speed. The mixture should be stiff and can hold a peak. You may have to add more sugar or a little water depending on your consistency.
Title: Crunchy Spiced Rum Balls
Ingredients:
- 1/2 raisins
- 1/4 spiced rum
- 1 confectioners' sugar
- 2 cocoa powder
- 1 cinnamon
- 1/4 nutmeg
- 1/4 salt
- 1/4 granulated sugar
- 3/4 sweetened flaked coconut
- 12 light corn syrup
- 3/4
- 1/2
- 2
Instructions:
1. Soak raisins and rum in small bowl until raisins plump, about 10 minutes.
2. In large bowl, whisk together confectioners' sugar, cocoa powder, cinnamon, nutmeg, and salt until combined. Place granulated sugar in shallow dish.
3. Process cornflakes, vanilla wafers, almonds, and coconut in food processor to fine crumbs and add to confectioners' sugar mixture.
4. Mix in corn syrup, plumped raisins, and rum until mixture looks wet. Shape mixture into 1-inch balls, roll in granulated sugar, transfer to large plate, and refrigerate until firm, about 1 hour.
5. Note: Rum balls can be refrigerated in an airtight container for up to 1 week.
Title: Marinated Figs and a Ricotta Custard
Ingredients:
- 9 figs
- 15 fresh ricotta
- 8 mascarpone cheese
- 1 orange, zest of
- 4 sugar
- 1 1/2 salt
- 1 orange
- 1 of fresh mint
- 1
Instructions:
1. Ricotta Base Step 1 -- Push or press the ricotta through a sieve or fine mesh strainer over a bowl. It takes a couple of minutes but really is worth the work. Then add the mascarpone cheese, orange zest and mix to combine.
2. Now using an electric mixer whisk and mix the egg whites with a pinch of salt to form soft peaks. Then add in 3/4 cup sugar and again beat until you get stiff peaks and the mixture is thick and almost glossy looking.
3. Slowly add the egg whites a little at a time into the ricotta mixture. Folding in slowly. Mix until all the egg whites are combined with the ricotta mixture.
4. Serving -- Pour the ricotta base into individual wine glasses or small parfait glasses. You can even use small glass coffee mugs or basically any clear glass. Place in the refrigerator and let it set up as you make the figs. They need to set 2-3 hours ideally. I would let them chill at least 4 hours if you have the time.
5. Figs -- Add the remaining 3/4 cup sugar and 1/4 water to a small sauce pan. Bring to a boil on medium to high heat until the liquid becomes a golden brosn color which will take 3-4 minutes. Remove the sauce pan from the heat and stir in the balsamic vinegar and a small teaspoon of water to keep it from "spitting." Return to the heat and stir until smooth and cook another minute. Then add the figs lightly mixing to coat well and cook another minute. Then top 1-2 figs or more per glass and add any remaining balsamic caramel sauce to the glasses.
6. Garnish -- This is optional. I love to garnish with a simple orange segment from the orange we zested just dipped in sugar and a sprig of mint if you want to make it fancy for a dinner party.
Title: American Kitchen Classic Linzer Sables (Cookies)
Ingredients:
- 3/4 unsalted butter
- 1 1/4 granulated sugar
- 1/4 pure vanilla extract
- 1/4 salt
- 2 eggs
- 3 cake flour
- 2 1/2 ground cinnamon
- 2 baking powder
- 2 flour
- 2 1/2 confectioners' sugar
Instructions:
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla, and salt on medium speed until light and fluffy, about 5 minutes.
2. Gradually add the eggs, scraping down the bowl after each addition. Reduce the speed to low.
3. Sift the flour, cinnamon, cake crumbs, and baking powder together into a medium bowl. Add to the creamed mixture all at once and mix just until incorporated. Scrape down the bowl as needed.
4. Add the hazelnut flour and mix just until combined. Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate until chilled, about 15 minutes.
5. While the dough is chilling, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
6. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Cut rounds of dough using a fluted circular cookie cutter. Use a smaller cutter to cut a hole in half of the rounds. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart. As you are working, reserve the scraps so that they may be rolled again and cut.
7. Bake until lightly golden brown, 8 to 10 minutes.
8. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
9. Sift confectioners’ sugar over the cooled cookies. Coat the cookies without holes lightly and the ones with holes thoroughly. Pipe or spread a thin layer of jam on the cookies without holes. Top with the remaining cookies and press gently to secure.
10. Store the cookies in an airtight container.
Title: Easy Bake Oven Baked Apple
Ingredients:
- 1 apple
- 1/4 butter
- 1/2 sugar
- ground cinnamon
Instructions:
1. Wash large apple.
2. Slice across apples to make slices (rings) 1/2" thick.
3. Use center slices.
4. Remove center core.
5. Grease pan with butter.
6. Place apple slice in pan.
7. Sprinkle lightly with cinnamon, then with 1/2 teaspoon sugar.
8. Dot top with 1/4 teaspoon butter.
9. Bake about 20 minutes.
Title: Evie's Shoofly Pie
Ingredients:
- 2 flour
- 2/3 brown sugar
- 1/2 shortening
- 1/2 baking soda
- 1/3 boiling water
- 2/3 cold water
- 1 molasses
- 1 brown sugar
- 1 egg
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl combine flour and brown sugar.
3. Cut shortening into flour mixture until crumbly.
4. Dissolve baking soda into boiling water.
5. Add cold water.
6. In a small bowl stir the beaten egg into the brown sugar.
7. Add the molasses to the egg/brown sugar mixture.
8. Add baking soda water to the molasses mixture.
9. Pour into 9 inch unbaked pie shell.
10. Sprinkle crumb mixture over filling.
11. I bake my pie onto of a baking sheet in case of spill overs.
12. Bake at 350 degrees for 10 minutes.
13. Reduce oven to 325 degrees for 50 minutes longer or until done in center.
Title: Passover Baklava
Ingredients:
- 5 -6 sugar
- 1 1/2 lemon rind
- 1/2 cinnamon
- 1 butter
- 1 water
- 5 1/2 sugar
- 1 lemon juice
- 1 butter
- 3
- 2 1/2
Instructions:
1. Take the matzah out of the water and cover with paper towels for 15-20 minutes or till soft enough to fold.
2. Combine the first 4 ingredients with 3 tablespoons of the butter.
3. Using an 8" square pan, make layers of matzah and nut mixture ending with a piece of matzah.
4. Drizzle top of matzah with 2 1/2 tablespoons of melted butter.
5. Bake@ 350 degrees for 25 minutes.
6. When almost cool, cut into squares.
7. FOR THE SYRUP: Combine all ingredients and the remaining butter (2 1/2 tablespoons) and boil for 10 minutes stirring slowly till thickened.
8. When syrup is cool, drizzle over cut squares.
Title: Gluten-Free Blueberry Buckle
Ingredients:
- 3/4 sugar
- 1/4 shortening
- 1 egg
- 1/2 milk
- 1 1/2 gluten free baking powder
- 2 salt
- 1/2 blueberries
- 2 frozen blueberries
- 1/2 sugar
- 1/3 cinnamon
- 1/2 butter
- 1/4 margarine
Instructions:
1. Blueberry mixture:
2. Preheat the oven to 375 degrees F.
3. Mix the sugar, shortening, and egg.
4. Stir in the milk.
5. Mix the cups flour, baking powder, and salt.
6. Add the flour mixture to the sugar mixture.
7. Fold in the blueberries.
8. Pour into a 9-by-9 inch pan.
9. Crumb Mixture:
10. Combine all of the crumb ingredients.
11. Spread on top of the blueberry mixture.
12. Bake the whole thing for 45-50 minutes.