lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Ecstasy
Ingredients:
- 1 instant chocolate pudding mix
- 3 -4 Cool Whip
- 1 Cool Whip
- 1
- 3 -4
Instructions:
1. Prepare brownie mix according to pacjage and cool completely.
2. After cooling, crumble into bite sized pieced and place half in a 3 1/2 to 5 quart glass serving bowl Prepare pudding for a pie and let it set, no need to chill.
3. Spread half the pudding over crumbled brownies.
4. Top with half of the cool whip and half of the crushed heath bars.
5. Repeat layers.
6. cover and refrigerate for several hours or overnight.
Title: Lapis Legit (Thousands Layer Cake)
Ingredients:
- 6 icing sugar
- 15 vanilla extract
- 250 unsalted butter
- 1 all-purpose flour
- 390 baking powder
- 120 ground cinnamon
- 1/2 ground nutmeg
- 2 ground ginger
- 1/2 ground cardamom
- 1/4
Instructions:
1. Separate cold egg and cool down to room temperature.
2. Beat room temperature butter until soften.
3. Preheat oven 350F.
4. Grease pan and pre-heated in the oven.
5. Beat egg yolks and half of the sugar until very fluffy and triple in volume.
6. Beat egg white and vanilla until soft peak, add the other half of the sugar until peak stiff.
7. Combine both egg mixtures and add the butter. Mix until incorporated.
8. Sift in flour, baking powder, and spices. Fold gently.
9. Switch oven heat to top heat only (broil).
10. Pour about 100-150 gr batter for the 1st layer and continue with 60-100 gr for the next layer.
11. Brush each cooked layer with butter.
12. Bake each layer for around 5-7 minutes or until it's golden brown.
Title: Spice Cupcakes With Sour Cream Sauce
Ingredients:
- 1 butter
- 1 brown sugar
- 1 egg
- 1 buttermilk
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 1 nutmeg
- 1 ground cloves
- 1 raisins
- 1/2 pecans
- 1 sour cream
- 1/3 brown sugar
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Line muffin pans with cupcake papers.
3. Cream together the butter, brown sugar, & egg until light and fluffy.
4. Blend in the buttermilk.
5. In a separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
6. Add the dry ingredients into the wet ingredients and stir until well mixed.
7. Fold in the raisins (and nuts if using).
8. Fill the cupcake papers 2/3 full.
9. Bake at 350 degrees about 15-20 minutes or until they test done -- Cool.
10. Mix all the Sour Cream Sauce ingredients together until smooth and well blended.
11. Drizzle over the cooled cupcakes.
12. Sprinkle with cinnamon-sugar.
Title: Calhoun Bend Mill Peach Cobbler
Ingredients:
- 8 milk
- 1 butter
- 2/3 margarine
- 4
Instructions:
1. Preheat oven to 375deg.
2. melt butter in in either 8" or 9" square baking dish or iron skillet.
3. Combine milk and cobbler mix, stirm thoroughly to remove any lumps.
4. Pour batter over melted butter.
5. Pour canned peaches w/syrup or fresh peaches.
6. ****(If using fresh peaches a simple syrup is required. Dissolve 1/4 cup sugar in 1/2 cup of warm water OR use 1/2 cup of your favorite fruit juice. I prefer pineapple juice.).
7. Distribute peaches evenly over batter; avoid stirring.
8. Bake 30-35 minutes or until bubbly & golden brown.
9. Best served warm. If desired top with ice cream or whipped topping.
Title: Pear Upside Down Cake
Ingredients:
- 1/3 butter
- 3/4 brown sugar
- 4 pears
- 1 3/4 flour
- 1 baking powder
- 1/2 salt
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 vanilla
- 3/4 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Melt 1/3 cup of butter in a 9 inch square cake pan in the oven and remove from heat.
3. Stir in the brown sugar.
4. Arrange pear slices in a sunburst fashion on top of the sugar.
5. In a small bowl combine flour, baking powder and salt.
6. Set aside.
7. In a medium bowl cream remaining butter and sugar.
8. Add eggs one at a time and continue beating until light.
9. Stir in vanilla.
10. Alternate additions of dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients.
11. Pour over the pear in the cake pan.
12. Bake for 55 minutes, until toothpick inserted in the centre comes out clean.
13. Cool for 10 minutes, then turn upside down over a serving plate.
14. Leave the pan on top of the cake for 2 to 3 minutes to let all the syrup and fruit drop out.
15. Serve warm with cream.
Title: Pineapple Pudding
Ingredients:
- 400 sweetened condensed milk
- 200 fresh pineapple
- 1 maraschino cherry
- 1
Instructions:
1. Make jelly as per the instructions on the packet.
2. The jelly should be only 4 cms thick.
3. Put it in two square dishes to set in the refrigerator.
4. Once set, cut into cubes and scoop it together with a spoon.
5. Cut the pineapple into thin triangular pieces.
6. Refrigerate.
7. Whip the cream till it becomes real creamy.
8. Add the condensed milk to it and whip on slow speed till its well mixed with the cream.
9. Add in the pineapple pieces and jelly cubes.
10. Mix slowly with a spoon.
11. Refrigerate for 4 hours to allow the pineapple flavour to blend with the cream.
12. While serving, mix slowly and serve in dessert bowls.
13. Garnish with pineapple pieces and a maraschino cherry to add presentation!
Title: Cream Cheese Filled Cookies
Ingredients:
- 1/3 butter
- 1/3 margarine
- 3/4 shortening
- 1 sugar
- 1 egg
- 1 3/4 vanilla extract
- 1 all-purpose flour
- 1/2 baking powder
- 2 salt
- 1 1/2 cream cheese
- 2 confectioners' sugar
- 1 all-purpose flour
- 1 vanilla extract
- 3/4 butter
- 3 margarine
Instructions:
1. n a large mixing bowl, cream butter, shortening and sugar.
2. Beat in egg and vanilla.
3. Combine flour, baking powder and salt; gradually add to the creamed mixture.
4. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
5. Unwrap and cut into 1-in. slices.
6. Place 1 inches apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned.
7. Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool.
8. Combine filling ingredients in a mixing bowl; mix well.
9. Place 2 teaspoonfuls in the center of each cookie. Let stand until set.
10. In a small saucepan over low heat, melt chocolate chips and butter; stir until smooth.
11. Drizzle over cookies. (I use an icing bag to make my cookies more aesthetically pleasing, but beware of burning your hands!) Store in the refrigerator.
Title: Eyeballs and Poop
Ingredients:
- 16 sour cream
- 16 red seedless grapes
- 2
Instructions:
1. Mix Sour Cream and Carmel Apple Dip.
2. Add Grapes.
3. Refrigerate and serve.
Title: Sour Cream Lemon Pie
Ingredients:
- 1 sugar
- 1/4 cornstarch
- 1 1/4 milk
- 3 fresh lemon rind
- 1 lemon juice
- 1/3 margarine
- 1/4 sour cream
- 1 graham cracker pie crusts
- 6
Instructions:
1. In 2 quart saucepan, stir together first 2 ingredients.
2. Gradually stir in milk until smmoth.
3. Stir in next 3 ingredients; add margarine.
4. Stirring constantly, bring to boil over medium heat and boil 1 minute.
5. Pour into large bowl.
6. Cover surface with waxed paper or plastic wrap.
7. Refrigerate 40 to 50 minutes or until cool but not set.
8. Fold in sour cream.
9. Turn into pie crust.
10. Refrigerate 2 hours or till firm.
Title: Barb's Gingerbread Biscotti
Ingredients:
- 2 1/4 flour
- 2 ground cinnamon
- 1 baking powder
- 3/4 ground ginger
- 1/2 baking soda
- 1/4 ground nutmeg
- 1/4 ground allspice
- 1 egg
- 2 dark brown sugar
- 2/3 molasses
- 1/4 vanilla extract
- 2 pecans
- 1/2 dried currant
- 1/4
Instructions:
1. In a large bowl, combine the first seven ingredients; In another bowl, combine the egg and egg whites, brown sugar, molasses and vanilla until smooth.
2. Stir the egg mixture into dry ingredients just until moistened; fold in pecans and currants; cover and refrigerate for 30 minutes.
3. Divide dough in half; shape each half into a ball; on a baking sheet coated with nonstick cooking spray, roll each ball into a 14-inch x 1 1/2-inch rectangle;Bake at 325 for 24 to 28 minutes or until frim to touch; remove from the oven and reduce heat to 300 degrees.
4. Cool for 5 minutes, transfer to cutting board; cut diagonally with a serrated knife into 1/2-inch slices; place cut side down on baking sheets coated with nonstick cooking spray; bake for 15 to 20 minutes or until lightly browned turning once, remove to wire racks to cool, store in an airtight container.
Title: New Year's Bread/Vasilopita
Ingredients:
- 5 1/2 flour
- 6 eggs
- 2 sugar
- 3/4 butter
- 1/4 salt
- 1 cognac
- 1 orange
- 4 baking powder
Instructions:
1. Beat egg yolks and sugar together until thick and lemon colored.
2. Gradually add melted butter.
3. Add salt and grated orange rind.
4. Stir together cognac,orange juice and baking powder; add this to the butter mixture.
5. Beat egg whites until stiff.
6. Alternately fold in flour and beaten egg whites to the butter mixture.
7. Pour into a greased and floured bundt pan.
8. Push a coin, tightly wrapped in foil, into the batter.
9. Bake at 350°F for 40-45 minutes or until toothpick inserted in center comes out clean.
Title: Charishma's German Triple Chocolate Raspberry Orange Cake,
Ingredients:
- 517 eggs
- 3 water
- 1 1/4 olive oil
- 1/4 cocoa powder
- 1 cocoa powder
- 2 orange, juice of
- 2
- 1
Instructions:
1. Beat eggs one at a time in the mixing bowl until light and fluffy.
2. Add water and beat again. You will see the mixture rise and air bubbles floating on top. This is essential and excellent. When you see this, it means that air has worked its magic by being incorporated into the mixture and thereby it has risen on beating.
3. Add a little of the German chocolate cake mix at a time and mix well. You can start with the lowest mixing power level of your hand mixer and gradually go from 1 to 2 to 3(maximum power).
4. Fold in the Nesquik chocolate powder and cocoa powder. Mix as above.
5. Add the remaining German chocolate cake mix and mix as above.
6. Now add the orange juice and mix as above.
7. Next, add the raspberry and almond essences alongwith the olive oil and mix as above.
8. Make sure you have mixed thoroughly and you must remember to scrape the mixture remaining on the sides of the mixing bowl.
9. Now your mixture is ready to bake.
10. Bake until a knife inserted in the center comes out clean(about 50-55 minutes).
11. If you end up having extra cake batter, you can prepare muffins.
12. I had extra batter and prepared 4 muffins.
13. Bake the muffins at 180C for 20 minutes in a pre-heated oven until a knife inserted in the middle of each muffin comes out clean.
14. Allow to cool in the muffin tray for 10 minutes.
15. Invert onto a wire rack and allow to cool completely.
16. Likewise, allow the cake to cool for 10 minutes and then invert on to a wire rack and allow to cool completely.
17. Slice and serve or store wrapped in aluminium foil in the refrigerator until ready to serve.
18. You may use an icing of your choice, I think whipped cream mixed with some chocolate frosting and sugar would be wonderful.
19. Enjoy!
Title: Dirt Cake
Ingredients:
- 1 cream cheese
- 1 oleo
- 6 powdered sugar
- 3/4 instant vanilla pudding
- 3 milk
- 2 1/2 Cool Whip
- 1
Instructions:
1. Combine cream cheese, oleo and powdered sugar; set aside.
2. Mix milk and pudding well.
3. Now combine the cream cheese mixture with the pudding and add the 8-ounce carton of Cool Whip.
4. In a large plastic flower pot, put a layer of crushed Oreos, then a layer of pudding mixture. Repeat till almost full, ENDING WITH A LAYER OF OREOS.
5. Refrigerate for 24 hours.
6. When ready to serve, stick a silk or artificial flower in top and a small plastic child's shovel in and set on table.
7. Very cute--enjoy.
Title: Striking Strawberry Cake
Ingredients:
- 1 strawberry gelatin
- 1 eggs
- 3/4 water
- 3 frozen strawberries
- 1/2 Cool Whip
- 1 frozen strawberries
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat together all cake ingredients and pour into greased and floured 9x13-inch cake pan.
3. Bake for 35 minutes, or until toothpick inserted in center comes out clean.
4. Make frosting by folding strawberries into Cool-Whip.
5. Spread frosting over cooled cake, and refrigerate until serving.
6. **Note:This cake can also be prepared as a layer cake by baking in two 9-inch cake pans, spreading a thin layer of frosting between layers, then frosting outside of cake.
Title: Flourless Nutella Cakes
Ingredients:
- 4 eggs
- 8 1/2
Instructions:
1. Preheat oven to 350°F.
2. Beat eggs with stand mixer on highest speed until about triple in volume, about 6 minutes. The egg consistency is the key to making this recipe work, so don't try to save time on this step. Measure out Nutella into a glass bowl. Microwave for about 20 seconds to soften.
3. Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain.
4. Then add another 1/3 of egg mixture and fold again until no egg streaks remain.
5. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain.
6. Pour batter into 4 8-ounce ramekins.
7. Bake for 35 minutes or until knife inserted comes out clean.
Title: Whiskey Galore
Ingredients:
- 1 1/2 instant coffee
- 1 1/2 gelatin
- 1 boiling water
- 6 -8 evaporated milk
- 1
- 6 -8
Instructions:
1. Mix the cocoa, instant coffee and gelatine together, then dissolve completely in the boiling water.
2. Combine the two tins of milk and stir in the whiskey and the gelatine mixture.
3. Pour into a bowl or mould and leave set in the fridge.
4. Turn out when ready and serve with crunchy sweet biscuits- brandy snaps would be excellent if available.
Title: Berry Dessert or Any Fruit
Ingredients:
- 3/4 butter
- 1 sugar
- 1 self-rising flour
- 1 buttermilk
- 2
Instructions:
1. Preheat oven to 350
2. Melt butter in an 8" x 8" baking pan while oven is heating. (slice the butter to melt quicker)
3. In a bowl mix sugar, flour and buttermilk together.
4. Once butter is melted, remove the pan from the oven, add the the fruit to the pan.
5. Pour batter over the fruit.
6. Return the pan to the oven and bake approximately 45 minutes or more.
7. Note: If you want more fruit you can add another cup.
Title: Coffee Squares
Ingredients:
- 1/2 margarine
- 1 1/2 butter
- 1 brown sugar
- 1 1/2 egg
- 1/2 flour
- 1/2 salt
- 1 baking soda
- 1/2 vanilla
- 1/2 coffee
- chocolate chips
Instructions:
1. Preheat the oven to 350 degrees.
2. Cream the margarine or butter with the sugar.
3. Add the egg and mix.
4. Then blend in the rest of the ingredients except the chips.
5. Spread into a greased 9x13" baking pan.
6. Sprinkle the chocolate chips on top.
7. Bake for 30-35 minutes.
8. Cool and then cut into squares.
Title: No Sugar Bars
Ingredients:
- 1 dates
- 1/2 raisins
- 1 prune
- 1 water
- 2 eggs
- 1 vanilla
- 1 baking soda
- 1 flour
- 1/2
Instructions:
1. Cook for 5 minutes until water is absorbed the chopped dates, raisins, and prunes. Add the stick butter.
2. Then add the eggs, vanilla, baking soda, flour, and nuts.
3. Put in greased jelly roll pan and bake 25-30 minutes at 350°F.
Title: Rhubarb Upside Down Cake
Ingredients:
- 1 water
- 1/3 eggs
- 1/3 butter
- 3 margarine
- 1/4 brown sugar
- 1/2 white sugar
- 3/4 rhubarb
- 4
Instructions:
1. Mix cake mix as directed on package.
2. Grease a 9 x 13 cake pan.
3. Sprinkle brown sugar on bottom of buttered pan, put cut up rhubarb on top of brown sugar then sprinkle white sugar on top of rhubarb.
4. Pour mixed cake mix batter on top of rhubarb sugar mix.
5. Bake at 350 degrees according to cake mix box directions. When firm to touch remove from oven.
6. Cool for 5-10 minutes then flip over onto serving plate.
Title: Lemon Blueberry Fans
Ingredients:
- 1 butter
- 1 cream cheese
- 1 granulated sugar
- 1/4 salt
- 1 lemon peel
- 1 vanilla
- 1/2 cornstarch
- 2 all-purpose flour
- 2 1/2 lemon peel
- 2/3
Instructions:
1. In a very large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in the 1 teaspoon lemon peel, the vanilla, and lemon extract until combined. Beat in cornstarch. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
2. Preheat oven to 375°F On a lightly floured surface, roll out one of the dough portions to an 1/8-inch thickness. Using a round 2-1/2-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on an ungreased cookie sheet.
3. Spoon 1/2 teaspoon of the jam onto the center of each round. To shape fans, bring opposite sides of each dough circle up over the jam and pinch them together where they meet, forming a point at one end.
4. Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portions. If desired, sprinkle cookies with additional lemon peel before serving. Makes about 54 cookies.
5. To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
Title: One Crust Pie Pastry
Ingredients:
- 1 all-purpose flour
- 1/2 salt
- 1/3 cold water
- 2 -3
Instructions:
1. Unbaked One-Crust Pie Crust:.
2. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
3. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky.
4. If refrigerated longer, let pastry soften slightly before rolling.
5. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
6. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.
7. Baked Pie Crust:
8. Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
9. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
10. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
11. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate.
12. Fold and roll pastry under, even with plate; flute as desired.
13. For tart, trim overhanging edge of pastry even with top of tart pan.
14. Prick bottom and side of pastry thoroughly with fork.
15. Bake 8 to 10 minutes or until light brown; cool on wire rack.
Title: Down Under Thunder Chocolate Brownies
Ingredients:
- 1/2 butter
- 2 sugar
- 2 vanilla
- 4 eggs
- 4 flour
- 1 walnuts
- 1/2 - 1
Instructions:
1. Preheat oven to 325°.
2. Cream butter, sugar&vanilla.
3. Beat in eggs.
4. Blend in melted chocolate.
5. Beat in flour and if so desired, nuts. (I just sprinkled my nuts on the top prior to baking. Yes, they were an after thought.).
6. Bake in an 8x8 pan for 30-35 minutes.
7. Cool.
8. Drool.
9. Cut into squares.
10. Hide in closet and eat.
Title: Frosty Cheese Cake
Ingredients:
- 3 margarine
- 1/4 butter
- 1 cream cheese
- 1/2 sugar
- 2 eggs
- 1/2 vanilla flavoring
- 1/2
Instructions:
1. Crush Frosted Flakes to 1-1/2 cups of crumbs; combining with margarine. Set aside 1/4 cup.
2. Press remaining mixture firmly into bottom of 1 quart ice cube tray. Chill.
3. Place cream cheese and sugar in mixing bowl; beat until fluffy.Add eggs and vanilla; beat well.
4. Whip cream until soft peaks form; Fold into cream cheese mixture.
5. Spread evenly in Sugar Frosted Flakes lined tray; top with reserved crumb topping; freeze until firm.
6. Cut into bars or pie shaped pieces to serve. Top with fruit.
Title: Italian Sesame Seed Cookies
Ingredients:
- 1/2 unsalted butter
- 3/4 granulated sugar
- 2 all-purpose flour
- 3 baking powder
- 1/2 water
- 1/2 sesame seeds
Instructions:
1. Set racks in middle and upper part of oven. Preheat oven to 350°F.
2. Cream butter and sugar together.
3. Mix flour and baking powder together. Add to butter mixture, mixing well.
4. Stir in 1/2 cup water and mix to form dough.
5. Roll on floured board to about one inch thick.
6. Cut in pieces about 2 inches by 1 inch.
7. Roll each piece in sesame seeds.
8. Arrange pieces on a greased baking sheet.
9. Bake until golden brown, about 30 minutes.
10. Cool on wire rack.
11. Store at room temperature in airtight tin or plastic container.
Title: Grandma's Lemon Chiffon Pie in Meringue Crust (Passover)
Ingredients:
- 2 sugar
- 3/4 salt
- 1 vinegar
- 1/2 gelatin
- 1 cold water
- 4 sugar
- 4 lemon juice
- 1 salt
- 1/2 lemon rind
- 1/2
- 1
Instructions:
1. For the crusts: Beat egg whites with salt and vinegar and add sugar until thick.
2. Spread into 2 greased pie pans and bake for 45 minutes at 300 degrees F. Cool.
3. For Pies: Dissolve the gelatin in 4 cups cold water.
4. In a double boiler, heat the dissolved gelatin solution with the lemon rind and lemon juice until it reaches a custard-like consistency and then let it cool down.
5. Meanwhile beat the egg whites with the sugar and salt until stiff.
6. Fold the egg mixture into the cooled gelatin mix.
7. Gently fill the pie crusts with the pie mixture and chill.
Title: Individual Lemon Souffles
Ingredients:
- 2 sugar
- 1/2 sugar
- 2 cornstarch
- 1/3 fresh lemon juice
- 1/3 water
- 4 cream of tartar
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Coat six 1-cup souffle dishes with cooking spray.
3. Coat with 2 tablespoons sugar, tapping out excess so dishes are evenly coated.
4. In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon juice and water.
5. Cook over medium heat, stirring constantly until boiling, thick and translucent (about 5 minutes).
6. Transfer to mixing bowl and let cool to room temperature.
7. Beat egg whites and cream of tartar until stiff. Fold into lemon base.
8. Divide among souffle dishes and smooth tops.
9. Set in a roasting pan and add hot water to come up halfway on sides of dishes.
10. Bake 20 minutes. Serve immediately.
Title: Blue Agave Fruit Cobbler
Ingredients:
- 1 lemon peel
- 3/4 cornstarch
- 1 1/4 all-purpose flour
- 1 wheat germ
- 3/4 salt
- 1/4 unsalted butter
- 8
- 3
Instructions:
1. Preheat the oven to 350 degrees. Gently mix the fruit, agave nectar, lemon peel and corn starch until the corn starch has dissolved. Spoon this into a 9x13 inch baking dish.
2. Mix together the flour, oats, wheat germ and salt. Cut in 5 tablespoons of the butter till the mixture resembles coarse crumbs. Stir in the agave syrup with a fork. Toss it evenly over the fruit and dot the top with the remaining 3 tablespoons of butter.
3. Bake for about 35 to 40 minutes. The streusel should be golden brown and the fruit bubbling and somewhat thickened.