lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Poppy Seed Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 1/2 warm water
- 4 poppy seed
- 1 powdered sugar
- 1/2
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease a bundt pan.
3. Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
4. Bake for 45 minutes or until toothpick tests clean.
5. While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
6. When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it.
7. Allow cake to cool and then remove from the pan.
Title: Greek Yogurt Cake with Raisin Syrup
Ingredients:
- 1/2 raisins
- 3 brandy
- 1 lemon juice
- 3 water
- 15 sugar
- 1 eggs
- 4 honey
- 1/3 all-purpose flour
- 1/4 baking powder
- 9 salt
- 1 lemons
- 1/4 unsalted butter
- 2
- 3
- 400
Instructions:
1. For the raisin syrup: Take a glass bowl and submerge the raisins in the brandy and ouzo overnight.
2. After soaking, take a pan and heat the raisins and the brandy-ouzo syrup with the lemon juice, water and sugar.
3. Bring the mixture to a boil and then allow it to simmer for approximately 15 minutes.
4. Set syrup aside to cool.
5. For the cake: Preheat your oven to 350 degrees F.
6. Take out a 9 inch cake pan, and lightly grease and flour it.
7. Then, take your egg yolks and beat them with the superfine sugar and honey until they are pale and very creamy.
8. Take your flour, baking powder and salt and sift together into a large bowl, and then stir in your egg mixture.
9. Next stir in your lemon rind and then the melted butter and yogurt.
10. Make sure all is combined very well.
11. Now, whisk your egg whites to form stiff peaks, and stir one third of them into the cake batter.
12. After that, GENTLY fold in the rest of the whisked egg whites.
13. Pour the batter into the cake pan, and bake for 35 minutes in your preheated oven.
14. Remove from oven and then drizzle some of the raisin syrup over the cake and allow it to soak into the cake.
15. To serve, slice the cake and serve with the poached raisins and more of the raisin syrup.
16. ENJOY!
Title: Soft Ginger Sugar Cookies
Ingredients:
- 2 1/4 flour
- 2 ground ginger
- 1 baking soda
- 3/4 cinnamon
- 1/4 clove
- 1/4 salt
- 3/4 butter
- 1 white sugar
- 1 egg
- 1/4 molasses
- 1/4 sugar
Instructions:
1. Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
2. Beat butter 30 seconds, until soft.
3. Add sugar and beat until fluffy.
4. Add egg and molasses and beat well.
5. Add 1/2 the flour mixture and stir in, then stir in the rest of the flour mixture.
6. The dough should be at a consistency that you can roll it with your hands into balls. I often have to add quite a bit more flour.
7. Roll into 1 inch balls, then roll the balls in sugar.
8. Place cookes 2 inches apart on ungreased cookie sheet and bake at 350 degrees for 8-11 minutes. Do not brown! The cookies should be almost underbaked in the middle.
9. Let, cool 2 minutes and transfer to a cooling rack. Store in cookie tins.
Title: Christmas Crullers (Swedish)
Ingredients:
- 4 powdered sugar
- 1/4 butter
- 3 flour
- 1 1/2 brandy
- 1 lemon rind
- 1
Instructions:
1. Combine all ingredients except oil in a bowl and mix well. Refrigerate for 1 hour.
2. Turn the chilled dough out onto a floured surface and roll out thin. With a pastry wheel, cut strips 3/4 inch wide by 3 inches long.
3. Cut a gash about 1 inch long in the center of each strip. Twist one end of the strip through the slit. It will look kind of like a knot.
4. Fry in deep oil at 375F until golden brown. Drain on paper towels.
5. Crullers are a Christmas delicacy served with jam as dessert or at coffeetime.
Title: Plum Cake
Ingredients:
- 2 1/3 self-rising flour
- 2 white sugar
- 1 eggs
- 3 cinnamon
- 1/2 clove
- 1/2 pecans
- 1 plum baby food
- 2 icing sugar
- 1 lemon juice
Instructions:
1. Pour all ingredients in a bowl; mix well with a spoon. Pour into a well-greased tube or bundt pan.
2. Bake in a 350F oven for about an hour. Test to see if done. A few minutes more may be required. Cool in the pan for about 10 minutes.
3. Run a knife around the edge and then leave in the pan for awhile longer. Turn out onto a plate.
4. ICING: Combine icing sugar and lemon juice; pour over cake.
Title: Chocolate Doberge Cake
Ingredients:
- 2 cake flour
- 1 baking soda
- 1 salt
- 10 butter
- 1 1/2 sugar
- 3 eggs
- 1 buttermilk
- 1.5 pure vanilla extract
- 1 1/4 evaporated milk
- 1 sugar
- 2 1/2 flour
- 2 butter
- 1 1/4 pure vanilla extract
- 5 sugar
- 4 evaporated milk
- 2 chocolate
- 1 1/4 butter
- 1/4 pure vanilla extract
- 1 1/4
- 1
- 2
- 4
- 1
Instructions:
1. Preheat oven to 300°F.
2. Grease and flour 2 nine-inch round cake pans.
3. In a medium bowl, sift the flour, soda, and salt 3 times.
4. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time.
5. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes.
6. Fold in the 3 beaten egg whites, vanilla and almond extracts.
7. Bake for 25 to 30 minutes or until the cakes test done.
8. Remove from oven and set pans on a cooling rack for five minutes; turn out of pan onto cooling rack.
9. When the cakes are completely cooled, carefully split each layer into thirds to make 6 thin layers.
10. To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted.
11. In a bowl, combine sugar and flour.
12. Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan.
13. Stir over medium heat until thick.
14. Whisk the eggs in a separate bowl, pour a small amount of the hot liquid into the eggs while simultaneously stirring with your free hand.
15. Then pour the egg mixture back into the pot.
16. Cook 2 or 3 minutes more.
17. Remove from heat, and add butter, vanilla, and almond extract.
18. Cool and spread on cake, layering as you go.
19. Do not spread on top layer.
20. For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly.
21. Reduce heat and simmer for 6 minutes without stirring.
22. Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes.
23. Place in refrigerator to cool.
24. Beat well, then spread on top and the sides of the cake.
Title: Strawberry Crumb Bars
Ingredients:
- 1 1/2 sugar
- 1 baking powder
- 3 all-purpose flour
- 1/4 salt
- 1 lemon
- 1 unsalted butter
- 1 egg
- 4 fresh strawberries
- 4 cornstarch
- 1 lemon
Instructions:
1. Preheat the oven to 375°F Grease a 13×9 inch pan; set aside.
2. In a medium bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork Cut in the butter and egg with a pastry blender (or two knives if you don’t have one) until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour.
3. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
4. In another bowl, stir together the remaining sugar, cornstarch and lemon juice. Gently mix in the strawberries with a rubber spatula until combined. Spread the berry mixture evenly over the bottom crust Crumble the remaining dough over the top of the berries.
5. Bake for about 45 minutes or until the top is slightly golden brown.
6. Cool completely before cutting into squares and serving.
Title: Lemon Curdy Pudding
Ingredients:
- 1/4 butter
- 1/3 sugar
- 1 1/2 lemon zest
- 3 fresh lemon juice
- 2 eggs
- 6 1/2 self-rising flour
- 1 1/4 milk
Instructions:
1. Preheat oven at 400 degrees.
2. Cream the butter, sugar and lemon zest in a mixing bowl.
3. Add egg yolks and flour. Beat inches Then add milk and the lemon juice and mix well.
4. Whisk egg whites in a separate bowl until stiff (easier when you have a mixer.).
5. Add rest of mixture in the egg whites and mix, but do not overmix.
6. Pour inot buttered dish (pyrex or such) and stand dish ina roasting pan 1/3 full of water.
7. Bake for 45 minutes, or until top is set and spongy and golden.
Title: Sweet Almond Milk Couscous
Ingredients:
- 2 1/2 sugar
- 1/3 salt
- 1 couscous
- 1 lemon zest
- 2 ground cardamom
- 1 rose water
- 1/2 - 1 pistachios
- 1
- 1/4
- 1
Instructions:
1. Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes.
2. Fluff couscous with a fork and sprinkle on the rosewater if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature.
Title: More Paleo Brownies!
Ingredients:
- 1 dates
- 1 walnuts
- 1/2 raisins
- 1 banana
- 1 vanilla extract
- 1/2 cocoa powder
- 4 baking powder
- 1 eggs
- 3
Instructions:
1. Preheat the oven to 355 degrees.
2. Add the dates, walnuts and raisins to a food processor and pulse until they are roughly chopped.
3. Mix all the ingredients together in a bowl until everything is combined together and you have a sticky paste.
4. Line an 8x8 baking pan with parchment paper and fill the pan with the brownie mix.
5. Bake in the oven for 20 minutes.
Title: Butter Pecan Turtle Bars
Ingredients:
- 2 flour
- 3/4 light brown sugar
- 1/2 butter
- 1 1/2 pecan halves
- 1/2 light brown sugar
- 1 butter
- 1 1/2
Instructions:
1. Set oven to 350 degrees.
2. Prepare a 13x9-inch baking pan.
3. In a bowl, combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend with fork until crumbly.
4. Pat the mixture onto bottom of prepared baking pan.
5. Sprinkle pecan halves evenly over the unbaked crust; set aside.
6. In a small saucepan, combine 1/2 cup brown sugar with 2/3 cup butter.
7. Cook, over medium heat, stirring constantly, until the mixture begins to boil; boil for 1 minute, stirring constantly.
8. Drizzle the caramel mixture over pecans and crust in baking dish.
9. Bake for 18-20 minutes, or until cacamel layer is bubbly, and crust is light brown.
10. Remove from oven, and immediately sprinkle with chocolate chips.
11. Spread chips evenly as they melt.
12. Cool completely before cutting into bars.
Title: Easy Fruit Cobbler
Ingredients:
- 1/2 butter
- 1 sugar
- 1 flour
- 1 1/2 baking powder
- 3/4 milk
- 2 sugar
- 3/4
Instructions:
1. READ DIRECTIONS BEFORE YOU BEGIN MIXING.
2. Preheat oven to 350F degrees.
3. Put 1/2 cup butter in small flat baking dish (2 qt. baking dish) and put in oven to melt butter.
4. Remove dish from oven.
5. Mix 1 cup sugar, flour, baking powder and milk.
6. Pour into melted butter--DO NOT STIR.
7. Pour 2 cups fruit on top and sprinkle with 3/4 cup sugar--DO NOT STIR--.
8. Bake 35 to 45 minutes.
Title: Choclava
Ingredients:
- 1 phyllo dough
- 1 walnuts
- 1 sugar
- 3/4 ground cinnamon
- 1 1/2 butter
- 1 1/4 sugar
- 3/4 honey
- 1/2 lemon juice
- 1/2
- 2
Instructions:
1. Thaw dough according to package direction. Combine walnuts, finely chopped chocolate, the 3/4 cup sugar and cinnamon, set aside. Brush bottom of a 15 x 11 x 2 inch baking pan with some of the melted butter. Layer 8 of the phyllo sheets in the pan, brushing each sheet with butter. Sprinkle about 2 cups of the nut mixture over phyllo in pan. Top with another 4 sheets of the phyllo, brushing each with more of the melted butter. Sprinkle with 2 more cups of nut mixture and top with 4 more phyllo sheets, brushing each sheet with butter.
2. Top remaining nut mixture and remaining phyllo sheets, brushing each sheet with butter. Drizzle remaining butter over top layer. Cut into diamond-or triangle-shape pieces, cutting to but not through the bottom layer. Bake in 325 degree oven for 1 hour.
3. Immediately finish cutting diamonds or triangles. Meanwhile, in a medium saucepan combine orange juice, the 1/2 cup sugar, 1/2 cup water, honey and lemon juice; heat to boiling. Reduce heat and simmer 20 minutes. Pour over warm dessert in pan. Cool completely. In small saucepan combine chocolate squares and 2 tablespoons water; stir over low heat until smooth. Drizzle over dessert.
Title: Chocolate Caramel Banana Pie
Ingredients:
- 1 butter
- 1 graham cracker pie crust
- 9 bananas
- 2 sweetened condensed milk
- 1 chocolate curls
- 2 -3
Instructions:
1. Melt chocolate chips with butter; spoon over bottom of prepared crust. Top with sliced bananas.
2. Pour Eagle Brand into 8-cup microwave safe glass measure with handle. Microwave, uncovered, at medium power, whisking briskly every 2 minutes, for 13 minutes or until thickened and light caramel colored. Cool slightly.
3. Spoon caramelized milk over bananas; cover with whipped topping. Chill 1 hour. Garnish with chocolate curls or shavings.
Title: Quick and Easy Pumpkin Dump Cake
Ingredients:
- 29 canned pumpkin
- 12 evaporated milk
- 1 granulated sugar
- 1 1/2 cinnamon
- 1/2 pumpkin pie spice
- 3 ginger
- 1 eggs
- 3/4 butter
Instructions:
1. Grease bottom of 9 X 13 inch pan.
2. Combine 1st six ingredients.
3. Pour into pan.
4. Sprinkle, then pack cake mix over top evenly.
5. Drizzle butter over entire cake.
6. Bake at 350 F for approximately 50 - 60 minutes (test for doneness).
7. For extra elegance top slices with whipped cream sprinkled with the spices used in cake.
Title: Banana Nutmeg Bread Pudding
Ingredients:
- 2 bananas
- 8 Splenda sugar substitute
- 1 nonfat milk
- 1 ground nutmeg
- 3/4
- 1 1/4
- 1/2
Instructions:
1. Preheat oven to 350.
2. Lightly spray baking dish (8x8 or an 8 inch deep oval) & arrange the banana slices in the bottom.
3. Top with the bread squares, being sure to cover the banana.
4. Whisk the Splenda, egg whites, milk, and nutmeg together in a bowl and pour over the bread.
5. Bake in the preheated oven for 30-40 minutes or until risen & golden.
Title: Mary Todd Lincoln's Cinnamon Cake
Ingredients:
- 1 dried currants
- 1/4 raisins
- 1 brandy
- 1 1/4 active dry yeast
- 1 milk
- 1 sugar
- 2 3/4 all-purpose flour
- 1 1/4 all-purpose flour
- 3/4 ground cinnamon
- 1/2 ground mace
- 3/4 salt
- 1 butter
- 1 sugar
- 1 egg
- 2 lemon peel
- 1 lemon juice
- 2 powdered sugar
Instructions:
1. In a jar, combine currants or raisins and brandy or orange juice. Cover tightly. Let soak overnight.
2. In a medium bowl, combine yeast, milk, and the 1 tablespoon sugar. Let stand until mixture is bubbly.
3. By hand, beat in the 1 cup flour until smooth. Cover and let rise in a warm place until doubled (about 45 minutes).
4. In a bowl, stir together the 2-3/4 cups flour, the cinnamon, mace, and salt; set aside. Drain currants, reserving brandy or juice; set aside.
5. In a large mixing bowl, beat the 1 cup sugar and the butter with electric mixer on medium speed until very light. Add egg; beat until light.
6. Beat in the lemon peel, lemon juice, and reserved brandy or orange juice. Add the yeast mixture; beat until thoroughly combined.
7. By hand, stir in the currants. Stir in the flour mixture until well combined.
8. Grease a 10-inch fluted tube pan or a 10-inch tube pan. Turn the batter into pan. Cover and let rise in a warm place for 1 hour.
9. Bake in a 350 degree F oven for 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool on wire rack.
10. In a bowl, stir together powdered sugar and orange juice until the mixture is smooth and drizzles easily.
11. Drizzle cake with Orange Glaze or sprinkle with powdered sugar.
Title: Carrot Cake
Ingredients:
- 3 unbleached all-purpose flour
- 1 1/2 sugar
- 1 salt
- 1 baking soda
- 1 ground cinnamon
- 1 1/2 olive oil
- 4 eggs
- 1 vanilla extract
- 2 carrots
- 8 cream cheese
- 6 sweet butter
- 2 1/2 confectioners' sugar
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease two 9 inch cake pans.
2. Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in carrots.
3. Pour batter into pans. Set on the middle rack of oven and bake for 50 minutes, until edges have pulled away from sides and a fork prong inserted into the center of the cake comes out clean.
4. Cool on a cake rack.
5. To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.
6. Once cake is cooled, frost. Sprinkle top with chopped walnuts.
Title: Pound Cake
Ingredients:
- 1 corn syrup
- 2 lemon juice
- 1/4 salt
- 1/2 vanilla
- 1/4 nutmeg
- 1/2 baking powder
- 1/2 unsalted butter
- 3/4 sugar
- 3 eggs
- 1 cake flour
- 2 powdered milk
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Grease and flour a bread pan.
3. Cream sugar and butter together until light and fluffy.
4. Add eggs one at a time and mix well.
5. Add in flour, powdered milk, and corn syrup. Mix well.
6. Add lemon juice, salt, vanilla and nutmeg mix well,.
7. Pour into prepared pan.
8. Bake for 45 minutes.
Title: Chocolate & Cranberry Biscuits
Ingredients:
- 75 butter
- 50 soft brown sugar
- 50 caster sugar
- 1 egg
- 3 vanilla essence
- 160 all-purpose flour
- 1/2 baking powder
- 50 dried cranberries
Instructions:
1. Preheat oven to 190 C (375F), and line two trays with baking paper.
2. Beat butter and sugar together until smooth.
3. Mix in egg and vanilla - combine well.
4. Sift together the flour and baking powder and add a small pinch of salt.
5. Add the flour to the creamed mixture and beat to make a soft sandy mixture.
6. Stir in the chocolate and cranberries.
7. Lightly moisten your hands and roughly roll teaspoons of the mixture into balls.
8. Place on baking trays approximately 5cm apart, leaving room for flattening and spreading.
9. Bake one tray at a time for about 12-15 minutes, or until biscuits are golden and darkening around the edges.
10. Leave to cool on trays.
Title: Cookies 'n' Cream Cupcakes
Ingredients:
- 1 water
- 1 1/3 eggs
- 3 sour cream
- 1/3
- 3
- 2
- 12
Instructions:
1. Preheat oven to 350 degrees.
2. Line 2 (12-cup) muffin pans with cupcake liners.
3. At low speed, beat cake mix, water, eggs, and sour cream until combined.
4. At medium speed, beat 2 minutes. Stir in 2 cups chopped cookies. Divide batter among liners.
5. Bake 17 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool on racks.
6. Meanwhile, gently stir remaining chopped cookies into frosting. Spread over cupcakes. If desired, garnish with halved cookies.
Title: Easy & Quick Strawberry Wedding Cake
Ingredients:
- 1 water
- 3 fresh strawberries
- 1/3
- 1 1/3
- 1
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350F and lightly grease/flour cake pans.
2. Mix and bake cake mix according to directions on box.
3. Use 2 - 8" or 9" round cake pans.
4. Wash strawberries immediately before using and slice very thin.
5. On bottom cake, spread a layer of strawberry glaze over the top portion of the cake--not the sides.
6. Cover top portion of cake with thinly sliced strawberries. DO NOT OVERLAP, lay them side by side.
7. Lay 2nd cake on top of the other one, and start spreading white icing on top and sides of cake.
8. Decorate top of cake with whole fresh strawberries.
Title: Wicked Pumpkin Whoopie Pies
Ingredients:
- 1 canned pumpkin puree
- 2 eggs
- 1 canola oil
- 2 brown sugar
- 2 molasses
- 1 salt
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 1 ginger
- 3 all-purpose flour
- 6 cream cheese
- 1/4 unsalted butter
- 2 confectioners' sugar
- 4 marshmallow cream
- 2 water
Instructions:
1. Preheat oven to 350°.
2. Beat pumpkin, eggs, oil and brown sugar together until fluffy.
3. Combine dry ingredients together. Then add molasses and dry ingredients to your mix until well blended.
4. Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.
5. Bake for 10-13 minutes or until done.
6. Filling: Add all ingredients in a bowl and beat until fluffy.
7. When whoopie shells are cooled, place a scoop of filling between two shells.
8. Wicked good!
Title: Chocolate Date Pudding
Ingredients:
- 125 chocolate
- 1 1/4 pitted dates
- 3/4 sugar
- 4
- 3/4
Instructions:
1. Melt chocolate in a bowl over a pot of simmering water then cool.
2. Combine almonds and dates, set aside.
3. Beat egg whites till soft peaks form, gradually add sugar, beat till thick and glossy.
4. Lightly fold chocolate and date mixture through egg whites.
5. Pour into greased, lined 23 cm spring form pan.
6. Bake 180 C for 45 minutes or till skewer inserted in middle comes out clean and dry.
Title: Caramel-Layered Brownies
Ingredients:
- 4 margarine
- 3/4 butter
- 2 sugar
- 3 eggs
- 1 vanilla
- 1 all-purpose flour
- 1 evaporated milk
- 1 1/2
- 1
- 1/3
Instructions:
1. Heat oven to 350.
2. Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
3. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Remove 1 cup of batter; set aside.
4. Spread remaining batter in greased 13x9 inch pan. Sprinkle with chips and 1 cup of the nuts.
5. Microwave caramels and milk in same bowl on high 4 minutes, stirring after 2 minutes. Stir until caramels are completely melted and smooth.
6. Spoon over chips and nuts, spreading to edges of pan. Gently spread reserved batter over caramel mixture. Sprinkle with the remaining 1/2 cup nuts.
7. Bake for 40 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan; cut into squares.
Title: The Best Easy to Make Dump Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 white sugar
- 2/3 water
- 2/3 sour cream
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2. In a bowl, mix the yellow cake mix, pudding mix, eggs, vegetable oil, sugar, and water. Gently fold in the sour cream and chocolate chips. Pour batter into the prepared Bundt pan.
3. Bake in the preheated oven for 55 minutes. Cool in pan for 10 minutes before transferring to cooling racks.
Title: Gluten-Free Blueberry Pudding
Ingredients:
- 1 fresh blueberries
- 3/4 frozen blueberries
- 1 brown sugar
- 1 margarine
- 1/2 soymilk
- 1 egg
- 1 lemon rind
- 2 vanilla
- 1/2 vanilla ice cream
Instructions:
1. Preheat oven to 350 and grease a 9-inch pie plate.
2. Place blueberries in a medium bowl.
3. Combine 1/4 cup of the brown sugar and 1 Tbsp of the gluten-free flour blend.
4. Toss with blueberries to coat.
5. Spoon mixture into pie plate.
6. In separate bowl, stir together remaining flour and margarine.
7. Mix in remaining 1/2 cup of brown sugar.
8. Add soy milk, egg, vanilla, and lemon peel; blend well.
9. Pour batter over blueberry mixture.
10. Bake until firm, and juices are bubbling well. About 55 minutes.
11. Cool ten minutes.
12. Top with whipping cream or ice cream just before serving.
Title: Streusel Strawberry Pizza
Ingredients:
- 1 quick-cooking oats
- 1 1/4 margarine
- 1/3 cinnamon
- 1/8 brown sugar
- 1/4 egg
- 1
Instructions:
1. Preheat oven to 350'F.
2. In a mixing bowl combine the cake mix, oats and margarine until blended.
3. Set aside 3/4 cup of the topping.
4. Add the egg to the remaining crumb mixture and mix well.
5. Press into a greased 12 inch pizza pan.
6. Build up the edges and flute.
7. Bake for 12 minutes.
8. Spread the pie filling over the crust to one inch of the edge.
9. Combine nuts, brown sugar, cinnamon and crumb mixture.
10. Sprinkle over the filling.
11. Bake 15-20 minutes or lightly brown.
12. Cool on a wire rack.
13. Left overs should be refrigerated.
14. Bon Appetit!