lumicero/recipes-ing2inst huggingface dataset:
Title: Commissary Carrot Cake
Ingredients:
- 1 1/2 sugar
- 1/4 flour
- 3/4 salt
- 1 1/2 heavy cream
- 6 unsalted butter
- 1 1/4 pecans
- 2 vanilla
- 1 1/4 sugar
- 2 flour
- 2 cinnamon
- 2 baking powder
- 2 salt
- 1 eggs
- 4 carrots
- 4 pecans
- 1 raisins
- 1 unsalted butter
- 8 cream cheese
- 8 powdered sugar
- 1 vanilla extract
- 1 coconut
- 4
Instructions:
1. In a heavy saucepan,blend well the flour,sugar and salt. Gradually stir in the cream.
2. Add the butter.
3. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally.
4. Cool to lukewarm.
5. Stir in the nuts and vanilla.
6. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
7. Carrot Cake Preheat oven to 350 F.
8. Have ready a greased and floured 10" tube cake pan.
9. In a large bowl Whisk together the corn oil and sugar.
10. Sift together the flour, cinnamon,baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend.
11. Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well.
12. Add the carrots, raisins, and pecans.
13. Pour into the prepared tube pan and bake for 70 minutes.
14. Cool upright on a cooling rack If you fare not using the cake that day it can be removed from the pan,wrapped in plastic and stored at room temp.
15. Cheese Cream Filling Cream the butter well.
16. Add the cream cheese and beat until blended.
17. Sift in the sugar and add the vanilla.
18. If it is to soft to spread, chill a bit.Chill if not using immediately, but bring to room Temp.
19. before spreading.
20. Assembly Preheat oven to 300 F.
21. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly.
22. Toss the coconut occasionally while it is baking so that it browns evenly Cool completely.
23. Have the filling and the frosting at a spreadable consistency.
24. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers.
25. Spread the filling between the Layers.
26. Spread the frosting over the top and sides.
27. Pat the coconut onto the sides of the cake. If desired, save 1/2 cup of the frosting and color 1/2 with green food coloring 1/2 with orange, pipe on the top to form little carrots
Title: Low Carb White Chocolate Mousse
Ingredients:
- 1 sugar-free instant white chocolate pudding mix
- 4 heavy whipping cream
- 1 cream cheese
Instructions:
1. Empty pudding packet in medium bowl.
2. Pour whipping cream over, beat with electric mixer until smooth, 2-3 minutes.
3. Add softened cream cheese, beat again until smooth and creamy.
4. Add your choice chopped nuts as a garnish, if desired.
Title: Wacky Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 sugar
- 1/4 baking soda
- 3/4 table salt
- 1/2 distilled white vinegar
- 5 vanilla extract
- 1 water
- 1 confectioners' sugar
- 1
Instructions:
1. Important NOTE: The cake relies on the last-minute combination of vinegar and baking soda for leavening. The reaction between the two causes the batter to bubble vigorously, and thus, rise. The cake has to be prepared in its baking pan; otherwise it doesn’t rise nearly as well. Make wells in the dry ingredients and add the wet ingredients--oil, vinegar, and vanilla--to the wells, and then add water and stir quickly (but not too much) to blend the batter just moments before you put it into the oven. Streaks of flour should remain.
2. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.
3. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Using a spoon, make 1 large and 2 small craters in dry ingredients (the large carter needs to deep enough to hold the oil). Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan, using a wooden spoon or spatula, mix the batter, taking care not to overmix; the batter should still contain a few streaks of flour. Immediately put pan in oven.
4. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners’ sugar. (If tightly wrapped, cake will keep for 3 days at room temperature.)
5. Great with ice cream or whipped cream or both :-).
Title: Chocolate Dipped Almond Anise Biscotti
Ingredients:
- 2 1/2 flour
- 1 sugar
- 2 Splenda granular
- 2 baking powder
- 1 anise seed
- 1/4 salt
- 3 eggs
- 2 Egg Beaters egg substitute
- 2 fat-free evaporated milk
- 6 pure vanilla extract
- 2 bittersweet chocolate
Instructions:
1. Preheat oven to 350°F.
2. Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl.
3. Beat eggs, vanilla and milk in separate bowl. Gradually add to dry ingredients, when mixed you may need to knead the dough a few times.
4. Divide dough in half.
5. Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten log to 1-inch thickness.
6. Bake 30 minutes or until slightly risen and firm to touch.
7. Cool logs on wire rack 15 minutes.
8. Transfer to cutting board.
9. Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices in single layer on ungreased baking sheets.
10. Bake 10 to 13 minutes or until crisp and golden.
11. Cool on baking sheets.
12. Place chocolate and oil in small microwaveable bowl.
13. Microwave on HIGH 1 minute.
14. Stir; microwave additional 30 seconds. Microwave additional 30 seconds, if needed. Stir until completely melted.
15. Dip each biscotti halfway into chocolate mixture.
16. Let stand at room temperature or refrigerate on wax paper-lined tray 15 minutes or until chocolate hardens.
17. Store in covered container.
Title: Koulourakia (Greek Easter Cookies)
Ingredients:
- 8 -9 flour
- 2 baking powder
- 1 butter
- 2 sugar
- 6 eggs
- 2 vanilla extract
- 1 egg
Instructions:
1. Preheat oven to 375 degrees.
2. Sift together flour and baking powder. Set aside.
3. Cream butter and sugar.
4. Add eggs to butter mixture. Combine completely.
5. Add vanilla.
6. Add enough flour mixture to make a soft dough. Shape dough with lightly floured hands into desired shapes* and arrange on ungreased cookie sheets.
7. Brush with beaten egg and water.
8. Bake for 20 minutes, or until golden brown. Cool on racks.
9. *The most common shape I’ve seen is twists. Twists can be made by rolling a piece of dough about 5 inches long and ½ inch round into a tube shape. Bring ends together and lightly twist one time from middle to ends. Other shapes are balls with flattened bottoms.
Title: Gluten-Free Dip-Stick Cookies
Ingredients:
- 1/8 butter
- 1/8 brown sugar
- 1 brown sugar
- 1 vanilla extract
- 1/2 cinnamon
- 1/2 cocoa powder
- 1/4 white chocolate chips
- 2 -3
- 1/2
Instructions:
1. Cream butter an 1/8 cup sugar together.
2. Add egg white slowly, mixing well.
3. Add flour, vanilla and cinnamon, mixing very thourougly.
4. Taste the dough (yum!) - if it is not sweet enough, add the remaining sugar. Also, add cocoa powder if desired (make sure to add the remaining sugar if using cocoa powder).
5. Roll dough in a long, flat shape that is about 3 inches wide and 24 inches long.
6. Cut the dough into 24 equal strips.
7. Place on greased baking sheets and bake in a preheated 400* oven for about 5 minutes or until edges are golden brown.
8. Cool on wire racks.
9. Melt chocolate chips and dip each cookie halfway.
10. Enjoy!
Title: Mississippi Mud Cake
Ingredients:
- 3/4 boiling water
- 1/2 granulated sugar
- 3/4 butter
- 1/2 vanilla extract
- 1 eggs
- 2 all-purpose flour
- 1 1/3 baking soda
- 1 salt
- 1/4 buttermilk
- 1/2 miniature marshmallows
- 3 1/2 fat-free evaporated milk
- 1/4 butter
- 1/4 salt
- 3 powdered sugar
- 1/8 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 350°.
2. To prepare cake, combine 3/4 cup boiling water and 1/2 cup cocoa, stirring until blended. Cool. Place granulated sugar, 1/2 cup softened butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until blended. Add cocoa mixture and egg substitute; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and 1/4 teaspoon salt in a bowl, stirring well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Top with marshmallows. Bake an additional 2 minutes or until marshmallows are soft.
3. To prepare frosting, combine 1/4 cup cocoa, evaporated milk, 3 tablespoons melted butter, and 1/8 teaspoon salt in a medium, heavy saucepan over medium heat. Cook for 4 minutes, stirring frequently. Stir in powdered sugar and 1 teaspoon vanilla. Cook 2 minutes, stirring constantly. Drizzle frosting over cake. Cool. Cut cake into squares.
Title: Pistachio Tuiles
Ingredients:
- 2/3 sugar
- 3 salt
- 1/8 unsalted butter
- 4 all-purpose flour
- 2 unsalted shelled pistachio
- 1/2
Instructions:
1. Preheat oven to 350.
2. Whisk sugar, egg whites, and salt in a bowl until sugar dissolves. Whisk in butter, then flour. Stir in pistachios.
3. Line a baking sheet with a nonstick baking mat (like silpat) Get out a long handled wooden spoon and prop it up on two spoons to lift it up a little bit. You'll use to form the cookies.
4. Drop teaspoons of batter onto the baking mat about 2 inch apart. Use a spatula to flatten into 1.5 inch rounds.
5. Bake 8-10 minutes until pale golden brown. Let cool on the baking sheet for 30 seconds.
6. Work quickly! With one cookie at a time use your spatula to lift cookies on the sheet then drape them over the wooden spoon handle. Let them cool there for about 30 seconds, then remove and press the sides together. Set aside to cool completely. If your cookies becomes to crisp to work with, you can put them back in the oven for about a minute to soften them up again.
7. Repeat with remaining batter until finished!
Title: Marie Callenders Lemon Cream Cheese Pie
Ingredients:
- 1 graham cracker crumbs
- 1/4 butter
- 2 granulated sugar
- 8 cream cheese
- 1/4 granulated sugar
- 1/2 vanilla extract
- 1 egg
- 1/2 granulated sugar
- 2 cornstarch
- 1 salt
- 1 water
- 2 fresh lemon juice
- 2 butter
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
3. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
4. As the pie cools, make the lemon filling by combining sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
5. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.
6. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.
Title: Chocolate Garbanzo Bean Cake
Ingredients:
- 1 garbanzo beans
- 4 eggs
- 1 1/2 baking powder
- 1/2 sugar
- 3/4 powdered sugar
Instructions:
1. Puree in food processor till smooth the beans and eggs.
2. Add the baking powder and sugar, pulse till smooth.
3. In a microwave safe bowl, melt the chocolate chips, stirring often till smooth.
4. Add to food processor, pulse till smooth.
5. Pour into a greased and floured 9 inch cake pan.
6. Bake at 350 degrees for about 40 minutes.
7. Dust with sugar if you like.
8. *I could not find a 19oz can of beans, so I used about 2 cups.
9. *I also added a splash of vanilla flavoring.
10. *I also 'floured" my pan with dark cocoa.
Title: Butter Tart Squares
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1 all-purpose flour
- 3/4 brown sugar
- 1/4 butter
- 1/2 corn syrup
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 raisins
Instructions:
1. Preheat oven to 350°F Lingtly grease and line 8x8-inch baking dish with parchment paper, letting paper hang slightly over two sides of pan to use as handles for easy removal of squares.
2. BASE: Cream butter and brown sugar until combined. Add flour and beat until mixture is a soft dough. Press dough evenly into bottom of prepared pan. Bake in preheated oven for 20 minutes, or until lightly browned.
3. FILLING: Cream butter and brown sugar until light and fluffy. Beat in corn syrup, eggs and vanilla. Stir in flour and baking powder. Sprinkle raisins over baked pastry base. Pour filling over raisins.
4. Bake 25 minutes or until filling is set. Cool. Loosen edges of pastry and remove from pan. Cut into squares.
Title: Chocolate Walnut Crumb Bars
Ingredients:
- 1 butter
- 2 margarine
- 1/2 all-purpose flour
- 2 sugar
- 1 chocolate chips
- 1 sweetened condensed milk
- 1/4 walnuts
- 1 salt
- vanilla
Instructions:
1. Beat butter in a large bowl until creamy. Beat flour, sugar, and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of greased 13x9-inch pan, reserving remaining mixture.
2. Bake in preheated 350F oven for 10-12 minutes or until edges are golden brown.
3. Warm 1 1/2 cups morsels and sweetened condensed milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla and spread over hot crust.
4. Stir walnuts and remaining morsels (1/2 cup) into reserved crumb mixture; sprinkle over chocolate filling.
5. Bake at 350F for 25-30 minutes or until center is set. Cool in pan on wire rack. Cut into squares and enjoy!
Title: Baked Pumpkin Rice Pudding
Ingredients:
- 4 milk
- 1 pumpkin
- 1 MINUTE White Rice
- 3/4 sugar
- 1 ground cinnamon
- 1/2 ground ginger
- 1/2 salt
- 1/4 ground cloves
- 2 eggs
- 1 vanilla
Instructions:
1. Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to a boil in a large saucepan.
2. Stir mixture constantly.
3. Reduce heat to low; simmer 5 minutes, stirring occasionally.
4. Remove pan from heat.
5. Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. (This lowers the temperature of the mixture, you don't want to add it at once, because you might end up with scrambled eggs. Not very appetizing! Or just whisk some of the hot mixture into the eggs. Then pour all into the hot mixture.)
6. Pour into greased 2 quart casserole.
7. Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly.
8. Serve warm or refrigerate until ready to serve.
9. Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe.
10. Put leftovers in the refrigerator.
Title: Sweet Banana Soup, With Tapioca and Coconut
Ingredients:
- 2 water
- 1/2 sugar
- 1 light coconut milk
- 1/4 minute tapioca
- 2 bananas
- 1/2 salt
- 1 -2 sesame seeds
Instructions:
1. Bring water and coconut milk to boil in a medium saucepan.
2. Add sugar, salt, tapioca.
3. Reduce heat to medium low, let it cook for about 30 minutes, stir frequently.
4. Stir in bananas, remove from heat and let stand for 15 minutes.
5. Note: after you add the bananas, don't stir too much, it'll break up the fruit.
6. Serve hot, or chill for 3-4 hours.
7. Cook time not incl.
8. chill time.
Title: Grandma's Passover Brownies
Ingredients:
- 6 eggs
- 2 1/4 sugar
- 1 potato starch
- 1 1/2 hot water
- 3/4 walnuts
- 3/4 salt
- 3/4
Instructions:
1. Beat egg whites with half the sugar and then add the yolks with the rest of the sugar.
2. Add salt and slowly add cocoa to batter and fold in all other ingredients and mix.
3. Bake in a greased brownie pan for 30 minutes at 325 degrees.
Title: Bubby's Strawberry Rhubarb Pie
Ingredients:
- 1 fresh strawberries
- 3 rhubarb
- 3 sugar
- 1 flour
- 4 1/2 unsalted butter
- 2 orange zest
- 1 1/2 salt
- 1/8 sugar
- 1
Instructions:
1. Prepare your favorite pie crust or use store-bought. Either way, they should be good and cold. Roll out the bottom crust and place in pie pan.
2. Clean and slice the rhubarb and strawberries and place in a large bowl.
3. Cover the fruit with the sugar, flour, zest and salt. Toss lightly as you would were this a salad.
4. Place the mixture into the pie pan. Dot the pie with the butter slices. Cover with top crust, crimping the tops and bottoms so that the pie is well sealed.
5. Chill the pie in the freezer briefly, about 20 minutes. Cut vent slits on the top crust and dust the top with the sugar.
6. While the pie is chilling pre-heat oven to 475 degrees.
7. Place the pie on a cookie sheet with a lip to catch drippings. For easy clean up line the sheet with foil. Bake the pie for 10 minutes or until the top crust appears dry and lightly blistered.
8. Reduce the cooking heat to 350 degrees. Bake an additional 30-40 minutes. The exact time varies from one oven to another. Pie crust should be golden and flaky.
9. Allow pie to cool completely before serving.
10. Storage suggestion: Bubby's suggest that the pie should be stored uncovered for up to 2 days so that the crust can remain crisp.
Title: Cindy's Hot Milk Cake
Ingredients:
- 3 sugar
- 3 flour
- 4 eggs
- 3 baking powder
- 8 butter
- 1 milk
- vanilla flavoring
Instructions:
1. Preheat oven to 350. Grease and flour pan.
2. Cream eggs and sugar together.
3. Cut butter into chunks and put in milk.
4. Microwave milk until butter is melted.
5. Combine flour with eggs and sugar. Beat in milk mixture.
6. Bake for 30-40 minutes.
7. For Cindy's icing, mix 1 pint of whipping cream with 1 cup of sugar and vanilla. Beat.
Title: Handmade Marshmallows - Sugar Free
Ingredients:
- 9 unflavored gelatin
- 1 cold water
- 2 vanilla
- 1/4 Splenda granular
- 3 Splenda sugar substitute
Instructions:
1. Put 1/4 cup cold water in a shallow soup bowl. Sprinkle the gelatin evenly over the surface of the water and let stand 5 minutes to soften. Bring the remaining 3/4 cup water to a boil in a small pot. Turn off the stove and add the gelatin; whisk until the gelatin is completely dissolved. Whisk in the vanilla and Splenda. Chill until the gelatin mixture is cool but not thickened, about 20 minutes, stirring every 5 minutes or so.
2. When the gelatin is ready, beat the egg whites in a medium bowl until they form soft peaks. Slowly drizzle in the gelatin in a thin stream while beating. Beat until the mixture is light and fluffy but not dry. Pour into a shallow pan, 6x8" or 8x8". I lined my pan with nonstick foil just to be sure that they would come out later. Chill until set, at least 2-3 hours. Cut into 12 pieces and store in the refrigerator. They will keep for a few days.
3. Do not freeze.
Title: Chocolate Frisbee ( Chocolate Ganache Cake With White Chocolate
Ingredients:
- 1 heavy cream
- 1/3 Grand Marnier
- 10 white chocolate
- 8 bittersweet chocolate
- 4 water
- 1/2 granulated sugar
- 1 unsalted butter
- 1
- 5
Instructions:
1. For the White Chocolate Cream:
2. Place the white chocolate pieces into the workbowl of the processor and start spinning, then drizzle in the scalding cream to which the liquor has been added. Process until smooth. Refrigerate for at least 1 hour before serving over the cake.
3. For the Frisbee:
4. Prepare a 9" cake pan with nonstick spray, and cut a parchment paper round to fit the bottom of the pan, and strips to line the sides. The spray will hold it on. Really! set oven for 350 degrees Farenheit.
5. Chop the chocolate and place the pieces in the bottom of the bowl of your food processor.
6. Boil the water and sugar to make a syrup (look for the bubbles to become large and somewhat durable to tell when the syrup is ready, then pour the boiling liquid over the chocolate, lid up, and process for 15 to 20 seconds.
7. Stop the processor and add the butter, and process for another 15 or 20 seconds.
8. Add the eggs, one at a time through the stack while the processor is running.
9. Pour the batter into the prepared pan, then place it on a bar towel in a roasting pan, and pour boiling water into the roaster until it comes to 1/2 inch up the side of the cake pan. Place into oven and bake for 30 minutes.
10. Once the time is up, remove the whole thing from the oven remove from roaster and dry the outside of the pan, and flip it over onto a pizza pan or pretty cake plate; you'll hear a soft 'thump' when it releases from the cake pan onto the plate.
11. I like to serve wedges of this on my black mikasa square 8" plates, because I can write "I LOVE CHOCOLATE" around the rims in the white chocolate cream, and when I serve it people squeal! Make sure you time it so the cake is at least a little warm, and the cream cold for best effect.
Title: Texas Pecan Cake
Ingredients:
- 2 butter
- 2 margarine
- 6 sugar
- 4 eggs
- 1 1/2 all-purpose flour
- 1 baking powder
- 4 pecans
- 2 1/2 golden raisins
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour a 10 inch tube pan or bundt pan.
3. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Sift 3 1/2 cups flour and baking powder together, reserving 1/2 cup flour.
6. Gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture.
7. Beat well after each addition (the batter will be quite thick).
8. Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter.
9. Spoon batter into prepared pan.
10. Bake for 1 3/4 hours or until cake tests done with a toothpick.
11. Cool in pan 15 minutes.
12. Turn out onto cooling rack and let cool completely before serving.
Title: Pumpkin Cake
Ingredients:
- 1 canned pumpkin
- 3 nonfat sour cream
- 1 vanilla
- 1 cinnamon
- 1/2 allspice
- 2 ground ginger
- 1 ground cloves
- 1/2 nutmeg
- 1/2 powdered sugar
- 1/4 vanilla
- 1/4 water
- 1 1/4
- 1/4
Instructions:
1. Mix together all the cake ingredients for 2 minutes.
2. Pour into a bundt pan coated with cooking spray.
3. Bake 35 to 40 minutes at 350 degrees.
4. Cool.
5. Glaze: Mix together the powdered sugar and vanilla.
6. Add water, one tablespoon at a time, to get a runny consistency.
7. Drizzle over the warm cake.
Title: Wild Blueberry Cobbler
Ingredients:
- 8 orange, zest of
- 1 orange, juice of
- 1 sugar
- 1 cornstarch
- 2 cinnamon
- 1/2 ginger powder
- 1/4 flour
- 3 salt
- 3/4 baking powder
- 1 baking soda
- 3/4 sugar
- 3 butter
- 5 Crisco shortening
- 3 buttermilk
- 1 1/2 sugar
- 1/4 cinnamon
- 1/2 vanilla ice cream
Instructions:
1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking dish.
3. In a large bowl combine blueberries, orange zest, the juice of one orange, 3/4 cup sugar, cornstarch, cinnamon and ginger (if using) toss to combine.
4. Pour the mixture into the prepared baking dish.
5. Place the dish on a baking sheet to catch and spills.
6. Bake for 20 minutes.
7. While the blueberries are baking, prepare the cobbler topping.
8. In a small bowl mix together 1/4 cup sugar with 1/2 teaspoon cinnamon; set aside.
9. In a food processor combine flour, salt, baking powder, baking soda and 3 tablespoons sugar; pulse to combine.
10. Add in the cold butter and cold shortening; pulse to combine until the mixture forms crumbs; dump the mixture into a bowl.
11. Add in the buttermilk; mix JUST until combined.
12. When the blueberry mixture is cooked for 20 minutes, remove and sprinkle about 4-inch portions of the cobbler over the berry mixture.
13. Sprinkle 1/4 cup sugar/cinnamon mixture over the cobbler dough.
14. Return to the oven to bake for about 30 minutes, or until the dough is golden brown and the top is baked.