lumicero/recipes-ing2inst huggingface dataset:
Title: Mock Lemon Meringue Bars
Ingredients:
- 1 marshmallow creme
- 1
- 1/2
- 6
- 1
Instructions:
1. Heat oven to 350°F.
2. Grease 11"x9" pan with shortening or cooking spray.
3. Break up cookie dough into pan; press in bottom to form crust.
4. Bake 15-20 minutes or until edges are golden brown and center is set.
5. Cool on wire rack 30 minutes.
6. Spread lemon curd over cooled baked crust.
7. In large bowl, beat with wooden spoon, cream cheese, marshmallow creme and yogurt until well blended.
8. Fold in whipped topping.
9. Spread over lemon curd, swirling to resemble meringue topping.
10. Refrigerate at least 1 hour or until serving time.
11. Cut into 6 rows by 4 rows.
12. Store in refrigerator.
Title: Almond Tipped Shortbread Fingers
Ingredients:
- 1 butter
- 3/4 brown sugar
- 2 vanilla
- 2 flour
- 6 white chocolate baking squares
- 1/4
Instructions:
1. in bowl, cream butter and brown sugar.beat in vanilla.gradually add flour,shape 1/2 cupfuls of dough into 1/2" thick logs.
2. cut logs into 2 pieces.
3. place 2" apart on ungreased sheet --
4. bake at 325* for 15-17 minutes.or lightly browned.
5. remove to wire racks to cool.
6. chop almonds and place and place in a small shallow bowl.
7. melt white chocolate in microwave or in top of double boiler.stir till smooth.
8. dip one end of cooled shortbread cookie into white chocolate and then into chopped almonds.
9. place on sheet of waxed paper to allow chocolate to set -- .
Title: 2-Ingredient Pumpkin Brownies
Ingredients:
- 1 pumpkin puree
- 1
Instructions:
1. Preheat oven to 350°F, or according to your brownie package directions.
2. Combine brownie mix and pumpkin puree and mix well to integrate.
3. Transfer batter to a pan sprayed with cooking spray.
4. Bake according to brownie package directions for your chosen pan.
5. Allow to cool before cutting and enjoying or decorating!
Title: Just a Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2/3 sugar
- 1 1/2 baking soda
- 1 1/4 baking powder
- 1 salt
- 1/2 eggs
- 2 vanilla
- 1/2 milk
- 2 hot water
- 3/4 butter
- 2/3 vanilla
- 1 1/2 powdered sugar
- 1 milk
- 6 heavy cream
- 4 -8 butter
- 2/3
- 3/4
- 1/4
- 3/4
Instructions:
1. For the Cake:
2. Preheat the oven to 350 degrees F.
3. Grease the bottom of two 9-inch cake pans. Then place parchment paper cut to the size on the bottom of each pan and grease the paper. Dust pans with cocoa.
4. Sift dry ingredients together and place in a large mixing bowl.
5. Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined.
6. Scrape down the sides of the bowl and add hot water and mix together.
7. Pour into prepared pans and bake for about 28-30 minutes. Batter will be very liquid.
8. Cool for about 5 minutes in the pan. Transfer to wire racks to cool completely.
9. For the Frosting:
10. Beat the butter in a mixer until smooth.
11. Add vanilla and mix until combined.
12. Add the powdered sugar in several additions, scraping down the sides after each addition.
13. Add milk a tablespoon at a time and mix together until you achieve a smooth consistency.
14. Note: if you want your frosting whiter without using shortening, add a little white icing color to tint.
15. For the Ganache:
16. Heat cream and butter in a saucepan until melted and remove before it starts to boil.
17. Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth.
18. Let cool until thick and pourable.
19. The ganache can take a bit to thicken. You can make it before the buttercream to save time. Just use a wire whisk to stir it every few minutes and keep it smooth.
20. To assemble:
21. Trim tops off of cake layers with a long serrated knife so they have a nice, flat top. Place one layer bottom-side up on the cake stand. Mix about 2/3 cup mini-morsels with about 1 cup of frosting. Spread frosting on the top of bottom layer. Place second layer on top. It helps to have a crumb coat on the outside of your cake first. Simply apply a thin coat of frosting to the entire cake to catch any excess crumbs. Then place cake in freezer for a few minutes to firm up frosting and cover the entire cake again with a thick layer of buttercream. This will help you keep all those crumbs from getting caught in your pretty work. Slowly, pour ganache over the center of cake. Pour just enough to start dropping down the sides.
Title: Caramel-Banana Roll-Ups
Ingredients:
- 3 bananas
- 2 lemon juice
- 6 flour tortillas
- 1/4 sugar
- 3/4 ground cinnamon
- 2 butter
- 1/3 margarine
Instructions:
1. Heat oven to 450ºF. Grease cookie sheet.
2. Peel bananas and cut lengthwise in half; brush with lemon juice. Place 1 banana half on each tortilla. Stir together sugar and cinnamon; reserve 1 tablespoon. Sprinkle bananas with remaining sugar and cinnamon.
3. Roll each tortilla around banana; place seam side on cookie sheet. Brush with butter. Sprinkle with reserved sugar and cinnamon.
4. Bake 6 to 8 minutes or until golden brown. Place on dessert plates. Drizzle with topping.
Title: Flourless Dark Chocolate Cake
Ingredients:
- 220 dark chocolate
- 150 caster sugar
- 150 unsalted butter
- 100 eggs
- 5 brandy
- 1 rum
- 1 1/2 espresso coffee
Instructions:
1. Preheat oven to 180C, and grease and line a <24cm cake tin.
2. Separate the eggs. Beat the whites until stiff peaks form. In another bowl, lightly beat the yolks.
3. Gently melt butter and chocolate in a double boiler.
4. Combine melted chocolate mix in a bowl with sugar, coffee, and brandy or rum.
5. Add almond meal and mix well.
6. Add egg yolks a little at a time.
7. Gently fold in egg whites (you might have to beat them a bit first to restore the stiff peaks).
8. Pour mixture into cake tin and bake for 45 minutes. The cake will puff up while it's in the oven and settle while it cools. After 10 minutes of cooling, dust the top with cocoa or icing sugar.
Title: Raspberry Brandy Trifle
Ingredients:
- 3 milk
- 4 cornstarch
- 2 sugar
- 2 vanilla
- 1 medium-dry sherry
- 1 brandy
- 4 heavy whipping cream
- 1 sugar
- 1/4 raspberries
- 2
- 1/4
Instructions:
1. Custard Sauce: In a heavy saucepan, combine 1/2 cup milk & cornstarch. Stir with wire whisk until cornstarch dissolved. Add remaining 2.5 cups of milk and sugar. Cover over moderate heat. Stir until sauce thickens and comes to a boil.
2. In small bowl, stir egg yolks with a fork and stir in 4-5 TBSP of custard sauce. Whisk mixture back into remaining sauce.
3. Return to boil and boil for 1 minute while stirring constantly. Remove from heat and add vanilla.
4. Trifle: Cut pound cake into 1 inch thick slices. Spread jam on slices. Place slices of cake, jam side up, in glass trifle bowl creating a first layer. Combine sherry and brandy. Sprinkle first layer with sherry & brandy combination. Repeat with rest of cake & alcohol mixture.
5. Let rest for 30 minutes at room temperature. While cake is resting, beat whipping cream in a cold bowl until soft peaks form. Add 2 TBSP of sugar to whipping cream and stir.
6. Pour custard sauce over top of cake. Then top with whipped cream and garnish with fresh fruit.
7. Refrigerate.
Title: Chocolate Mousse Cake With Cinnamon Cream
Ingredients:
- 1/3 water
- 1/3 sugar
- 1/2 unsalted butter
- 12 bittersweet chocolate
- 6 eggs
- 1/3 brewed coffee
- 2 dark rum
- 1/2 ground cinnamon
- 1 heavy cream
- 2 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 325’. Butter an 8 inch round cake pan and line the bottom with a round of parchment paper or foil.
2. CAKE:.
3. In a medium saucepan bring water and sugar to a simmer over moderate heat, stirring occasionally. Add butter and simmer stirring occasionally, until melted. Remove from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and whisk until smooth.
4. In large bowl whisk together eggs, coffee, rum, and cinnamon.
5. Add chocolate mixture, whisking until well combined, and pour into cake pan. Put cake pan in a larger baking pan and add just enough water to reach halfway up the side of cake pan. Bake cake in middle of oven 45 minutes, or until slightly form to the touch. Cool cake completely in cake pan on a rack.
6. Run a thin knife around edge of pan to loosen cake and put pan on warm stove burner 3 to 4 seconds. Invert cake onto a plate and remove parchment or foil.
7. Bring cake to room temperature.
8. CREAM:.
9. In a bowl with an electric mixer or a whisk beat cream with sugar and cinnamon until it just holds stiff peaks.
10. Just before serving, spread cream over top of cake or spoon onto plates along-side individual pieces. I add a few raspberries to each plate!
Title: White Chocolate Banana Cake
Ingredients:
- 2 cake-and-pastry flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 3/4 Crisco shortening
- 3/4 granulated sugar
- 2 eggs
- 1 vanilla
- 1 buttermilk
- 2/3 white chocolate baking squares
- 2 Crisco shortening
- 1/2 icing sugar
- 1/2 lemon juice
- 4 white chocolate baking squares
- 1 milk
- 2 white chocolate curls
- 1 -2
Instructions:
1. Cake: Preheat oven to 350°F Grease two 8" round cake pans and line with waxed paper.
2. Combine flour, baking powder, baking soda and salt. Cream shortening, sugar and eggs on high speed until light and fluffy.
3. Add banana and vanilla. Add dry ingredients on low speed, alternating with buttermilk, mixing lightly after each addition.
4. Stir in grated chocolate. Spread batter evenly in greased pans.
5. Bake at 350F for 30-35 minutes. Cool 10 minutes, then remove from pans and cool completely on wire racks.
6. Frosting:.
7. Beat all ingredients together at high speed until smooth and light. Use just enough to make a spreading consistency.
8. Frost cake layers. Decorate with chocolate curls.
Title: Vanilla Milkshake
Ingredients:
- 1 ice cream
- 1 milk
Instructions:
1. Put milk and ice cream together in a blender.
2. Blend until creamy.
Title: Chocolate Ganache Cake
Ingredients:
- 1/4 butter
- 1 sugar
- 4 eggs
- 1 pure vanilla extract
- 1 all-purpose flour
- 1 heavy cream
- 1/2 instant coffee granules
- 8
- 1
Instructions:
1. Preheat the oven to 325 degrees.
2. Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
4. Add the eggs one at a time.
5. Mix in the syrup and vanilla.
6. Add the flour and mix until JUST combined (overbeating with make the cake too tough).
7. Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
8. Let cool thoroughly in the pan.
9. For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
10. Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
11. You can tilt the rack to smooth the glaze.
12. Do not refrigerate.
Title: Nutjammer Cookies
Ingredients:
- 1 butter
- 8 cream cheese
- 2 all-purpose flour
- 1/2 baking powder
- 2 sugar
- 12 confectioners' sugar
- 2
- 1/3
Instructions:
1. Cream butter and cream cheese.
2. Add flour and baking powder. Mix to form a dough. Chill dough for 2 to 3 hours.
3. Mix nuts, jam, and sugar for filling.
4. Preheat oven to 350 degrees F.
5. Divide dough into 4 equal parts, working with one-quarter of the dough at a time. Refrigerate remaining dough.
6. Roll dough very thin on lightly floured board. Cut into 2-inch squares and place on baking sheet. Put 1 teaspoon of nut filling in center of square and top with another square of dough. Press edges together with a floured fork.
7. Bake for 15 to 20 minutes or until lightly browned. Cool slightly and dust with confectioners' sugar.
Title: Lemon Snowflake Cookies
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1/8 salt
- 8 unsalted butter
- 1/3 canola oil
- 1/2 granulated sugar
- 2 granulated sugar
- 1/2 icing sugar
- 3 icing sugar
- 1 egg
- 1 lemon, zest of
- 1 1/2 fresh lemon juice
- 34 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350°F and grease several baking sheets with nonstick spray.
2. Stir together the flour, soda, tartar and salt.
3. Cream together the butter, oil and sugar until well blended. Beat for 1 to 2 minutes until lightened in colour.
4. Add the egg, lemon zest, juice and extracts. Blend well.
5. Beat in the dry ingredients one half at a time until evenly incorporated. Dough will be soft, but let stand for 5 minutes or so to firm up slightly for easier handling.
6. Put 2 Tbsp of granulated sugar into a saucer. Lightly oil the etched bottom of the glass tumbler (or salt shaker, small bowl or vase) making sure to coat all the grooves.
7. With lightly greased hands form small portions of dough into 3/4-inch balls.
8. Dip the top of each ball into the granulated sugar and place on the cookie sheets, sugar sides up, about 2 1/2-inches apart. Press down on cookie tops until design is imprinted and cookies are flattened to about 2-inches in diameter. (You may need to wipe sugar off glass peridically and re-oil)Garnish cookie tops with edible glitter if using.
9. Bake one sheet at a time in the upper third of the oven for 10 to 15 minutes, or until the cookies are barely firm in the centers and faintly tinged with colour at the edges. Remove from oven, wait 2 or 3 minutes, then remove from cookie sheet to wire racks to finish cooling.
10. Lightly dust tops with a little icing sugar to finish off. Let cool completely.
11. Will keep in airtight storage at room temperature for up to 10 days or can freeze for up to a month.
Title: Strawberry Pie
Ingredients:
- 2 strawberries
- 2 Cool Whip
- 2
Instructions:
1. Cut your strawberries into small or medium dices your choice.
2. Put dices in a medium mixing bowl.
3. Squeeze both strawberry gel into the medium bowl with the strawberries already cut.
4. Mix bowl until all strawberries are cover with the strawberry gel.
5. open both pie crust and pour half of the mix in 1st crust and the other half in the 2nd crust.
6. Top both pies with cool whip and evenly spread it so that all you can see is the cool whip on top no red should be seen.
7. Put both pies in refrigerator for a day before eating.
Title: Pumpkin Banana Mousse Tart
Ingredients:
- 2 graham cracker crumbs
- 1/3 sugar
- 1/4 ground cinnamon
- 1/4 unsalted butter
- 1/2 half-and-half
- 1 pumpkin puree
- 1 light brown sugar
- 3/4 kosher salt
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 3 unflavored gelatin
- 1 banana
- 1 orange zest
- 1 heavy cream
- 1/2 sugar
- 2 heavy cream
- 1 sugar
- 1/4 pure vanilla extract
- 1/2 orange zest
Instructions:
1. Preheat the oven to 350 degrees F.
2. Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.
3. For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.
4. Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
5. Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.
6. For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.
Title: Grand Marnier Souffle
Ingredients:
- 2/3 sugar
- 1 1/3 unsalted butter
- 8 all-purpose flour
- 1/2 eggs
- 4 Grand Marnier
- 1/2 salt
- 4 cream of tartar
- 1/2
Instructions:
1. Put a rack in middle of oven and preheat to 400°F.
2. Butter gratin dish (see above) and sprinkle with sugar, knocking off excess.
3. Bring milk just to a simmer in a small saucepan.Remove from heat.
4. Melt butter in a 2 to 3 quart saucepan over low heat. Stir in flour and cook, stirring, for 5 minutes to make roux.
5. Remove pan from heat and add milk in a steady stream, whisking constantly, then add remaining 2/3 cup sugar, whisking vigorously.
6. Cook mixture over low heat, whisking, until smooth, about 2 minutes.
7. Remove pan from heat and add egg yolks one at a time, whisking after each addition until incorporated.
8. Slowly whisk in Grand Marnier.
9. Cover mixture with a buttered round of wax paper and cool to room temperature.
10. Beat 8 whites with salt in a large bowl with an electric mixer at medium speed until frothy.
11. Add cream of tarter, increase speed to high, and beat until whites form stiff peaks. Stir one quarter of whites into yolk mixture to lighten it, then gently but thoroughly fold mixture into remaining whites.
12. Reserve 1 cup of mixture and transfer remainder to gratin dish. Mound reserved mixture in center.
13. Bake souffle until puffed and golden, 25 to 30 minutes.
14. Serve immediately.
Title: Thin Mints (Gluten-Free)
Ingredients:
- 6
- 1
- 20
Instructions:
1. Microwave chocolate until melted. Mix until no lumps remain.
2. Add mint extract and stir thoroughly.
3. Dip crackers one at a time in chocolate-mint mixture, making sure to cover both sides completely. (I used tweezers so as to not cover my hands in chocolate).
4. Place chocolate dipped crackers on wax paper to harden. 6oz chocolate may make more cookies than 20.
5. Chill to speed up hardening.
Title: Hanukkah Cupcakes Menorah
Ingredients:
- 9
- 2 -3
- 9
Instructions:
1. Take any frosted cupcake or muffin, decorate with colored icing, candy stars, stars of David , candy dreidels or snowflake sprinkles, coconut, etc.
2. Place eight of the cupcakes on a long platter, on a board covered in foil or around the edge of a round platter. In the center of the row or circle, place a pretty inverted drinking glass or small bowl. Set the "shamash" cupcake here.
3. Place a real candle in the center of each cupcake.
4. For an fire-free edible candle, place a chocolate covered wafer stick such as Twix, Pirouline, or even Twizzlers, cut to size, lengthwise in the center of each cupcake and make a "flame" with dab with white or yellow frosting on top.
5. The Cupcake Menorah makes a creative, easy Hanukkah centerpiece and the kids will really enjoy watching their dessert flicker away throughout the meal. They may even stay at the table a bit longer!
6. for more ideas to make your Cupcake Menorah see www.thekosherchannel.com under "Hanukkah".
Title: Holiday Cookie Tree Centerpiece
Ingredients:
- 6 1/4 salt
- 3/4 sugar
- 3 vanilla extract
- 1 1/2 powdered sugar
- 2 warm water
- 5
- 1/2
- 1
- 4
- 3
- 1/2
Instructions:
1. COMBINE flour and salt in large bowl. Beat shortening, sugar and vanilla in separate large bowl with electric mixer on medium speed until blended. Beat in egg yolks and orange juice. Gradually stir in flour mixture to form a soft dough. Divide dough into 4 equal pieces, shaping each into a disk. Wrap in plastic wrap. Chill 4 hours or overnight.
2. HEAT oven to 350ºF. Line baking sheets with parchment paper. Roll out dough, one piece at a time, to 1/4-inch thickness on floured surface.* Keep remaining dough chilled until ready to use. Cut out a total of 24 cookies, using the 2 largest cookie cutters 4 times each and the 8 remaining cookie cutters 2 times each. Bake on prepared baking sheets, 16 minutes for small cookies, 18 minutes for large cookies, or until edges begin to brown and centers are set. (Group similar size cookies on same baking sheet for even baking.) Carefully slide baked cookies on parchment paper onto work surface. Cookies may be fragile while warm. Cool completely.
3. STIR powdered sugar and meringue powder in large bowl until combined. Add water. Beat with electric mixer on medium-high speed until stiff peaks form, about 5 to 7 minutes. If necessary, add additional powdered sugar or water to reach the desired spreading consistency. (Keep frosting covered with damp cloth to prevent hardening.) Reserve one of the smallest size cookies for later use. Spread icing over remaining cookies, immediately topping with decorator sprinkles.
4. PLACE one of the largest size cookies on decorative platter to begin assembly. Spoon about 1 tablespoon remaining icing onto center of cookie. Repeat to stack additional 22 cookies on top, by decreasing size, rotating each cookie slightly to stagger points of stars. To complete decoration, hold reserved small cookie by its edges and coat both side with frosting. Decorate as desired. Stand upright on top of tree, securing with a small dab of icing. Let stand until icing is firm.
5. TIP* When cutting out the largest size cookies, roll out dough on floured parchment paper. Cut with cookie cutter. Remove excess dough from around cookie cut outs. Lift parchment paper and place on baking sheet. Bake as directed above.
6. TIP** Sets of graduated size cookie cutters and meringue powder are available at most craft stores with the cake decorating supplies.
Title: Grandma Joyce's Sugar Cookies
Ingredients:
- 1 margarine
- 2 sugar
- 2 eggs
- 1 salt
- 1 vanilla
- 1 flour
- 5 baking soda
- 2 cream of tartar
- 2
Instructions:
1. Cream together margarine and sugar.
2. Beat in eggs one at a time.
3. Combine oil, salt, and vanilla.
4. Combine flour, baking soda, and cream of tartar.
5. Alternate add the oil mixture and dry ingredient mixture to batter. Don't worry if you have a lot of extra dry ingredients at the end; continue to add a little at a time so you don't flour your whole kitchen.
6. Roll into balls.
7. Flatten; add sprinkles if you want.
8. Bake at 350 degrees Fahrenheit for 10 to13 minutes.
Title: Kissables Chocolate Candies Thumbprint Cookies
Ingredients:
- 1 butter
- 1 1/3 margarine
- 2 granulated sugar
- 1/4 milk
- 2 vanilla extract
- 2 all-purpose flour
- 2/3 salt
- 1/2 powdered sugar
- 1 powdered sugar
- 1 1/3
Instructions:
1. Beat butter, granulated sugar, egg yolks, milk and vanilla until fluffy.
2. Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended.
3. Cover; refrigerate dough about 2 hours or until firm enough to handle.
4. Heat oven to 350°F Lightly grease cookie sheet. Shape dough into 1-1/8-inch balls.
5. Roll in powdered sugar; place on prepared cookie sheet. Press thumb in center of each cookie.
6. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; cool completely.
7. Spoon frosting into heavy-duty resealable plastic food storeage bag. Cut off corner of bag about 1/4 inch from point; pipe frosting into thumbprint indentations.
8. Sift additional powdered sugar over filled cookies, if desired.
9. Gently press 3 to 4 candies each filled cookie.
10. VANILLA VARIATION: Increase flour to 2-3/4 cups; omit cocoa.
Title: Autumn Harvest Apples
Ingredients:
- 1 apple
- 1 brown sugar
- 1/2 cinnamon
- 1/4 nutmeg
- 1 butter
- 2 low-fat granola
- 1/4 frozen yogurt
- 1/2
Instructions:
1. Heat oven to 425 degrees.
2. Slice apple and place in small, ovensafe dish.
3. Combine brown sugar, cinnamon, and nutmeg then sprinkle over apples.
4. Grate butter over mixture.
5. Mix almonds, and granola; sprinkle over top.
6. Bake until apples are soft (about 8 min.) Top with yogurt.
7. Serves 2.