lumicero/recipes-ing2inst huggingface dataset:
Title: Cherry Crumble Bars
Ingredients:
- 8 unsalted butter
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1 pure vanilla extract
- 1/4 all-purpose flour
- 1 old fashioned oats
- 1 salt
- 1/2 ground cinnamon
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees. Line an 8 inch square pan with parchment paper, leaving extra for overhang; set aside.
2. In the bowl of an electric mixer, beat the butter and sugars on medium speed until light and fluffy. Add both extracts and mix again until combined. Add the flour, oats, salt, and cinnamon; mix on low speed until combined. The mixture should be loose and somewhat crumbly.
3. Press 2/3 of the mixture firmly into the bottom of the prepared pan. With a knife or off-set spatula, spread the preserves on top. Scatter the remaining crumb mixture over the top. Bake until the preserves are bubbly and the crust is golden brown, about 30 to 35 minutes.
4. Let cool in the pan. Remove the bars from the pan by grasping the edges of the parchment paper, and lay on a cutting board. Cut into 16 squares.
5. Bars can be wrapped individually in plastic wrap or packed into an airtight container. They will stay fresh for 7 days. Or you can freeze for up to 3 months.
Title: Peanut Butter Chocolate Crunch
Ingredients:
- 2 peanut butter
- 2 graham cracker
- 1
Instructions:
1. Spread peanut butter over half of a graham cracker.
2. Top with 2 Hershey's squares.
3. Place other half of graham cracker on top.
4. Enjoy!
5. Note: You can also melt in microwave for a few seconds if you prefer chocolate to melt.
Title: Chocolate Burfi (Balochistan)
Ingredients:
- 1 sugar
- 2 ghee
- 1 milk
- 1 powdered milk
- 1/4 cocoa powder
- 2 cashews
- 1/2
Instructions:
1. Add all the ingredients except the cashews to a hot pan. Stir for 20 to 25 minutes, until the mixture starts to pull away from the sides of the pan.
2. Add the cashews and keep stirring. Pour the mixture into a greased pan and cut into squares (you may have to reinforce your cuts later as the burfi cools).
Title: Margarita Angel Food Cake
Ingredients:
- 1 water
- 2 fresh lime juice
- 2 lime rind
- 1 1/2 sugar
- 3 fresh lime juice
- 3 triple sec
- 3 water
- 3
Instructions:
1. To make cake, mix ingredients together and beat by hand until blended.
2. Bake as directed.
3. Cool upside down for best results.
4. To prepare glaze, combine ingredients in small saucepan; bring to boil.
5. Reduce heat; simmer 3 minutes or until sugar dissolves, stirring occasionally.
6. Liberally pierce entire surface of cake with skewer; drizzle glaze over cake.
7. Let stand 10 minutes.
Title: Gale Gand's - Quick Vanilla Buttercream Frosting
Ingredients:
- 3 confectioners' sugar
- 1 butter
- 1 vanilla extract
- 1 -2
Instructions:
1. In a standing mixer fitted with a whisk, mix together sugar and butter.
2. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
3. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Title: Strawberry Shortcakes
Ingredients:
- 1 strawberry
- 1/4 sugar
- 1 sugar
- 2 skim milk
- 1/3
Instructions:
1. Mix strawberries and 1/4 c sugar. Set aside.
2. Heat oven to 425°F.
3. Mix Bisquick, 2 T sugar and milk until soft dough forms.
4. Divide dough into fourths. Drop each fourth onto an ungreased cookie sheet.
5. Bake 10-12 minutes until golden brown.
6. Split warm shortcakes. Fill and top with strawberries and whipped topping.
Title: Chocolate and Almond Torte
Ingredients:
- 8 chocolate
- 3 water
- 1 brown sugar
- 3/4 margarine
- 1/4 cake flour
- 3 eggs
- 5
- 1/4
Instructions:
1. Melt chocolate in a double boiler, add sugar and stir until melted.
2. Add butter and remove from heat.
3. Lightly stir in almonds and flour.
4. Add yolks one at a time and beat well.
5. Beat egg white until stiff and fold in chocolate mixture.
6. Stir in chopped almonds abd pour into a 9 inch baking pan.
7. Bake at 350 degrees for 40 to 45 minutes until firm.
8. Let cool or serve warm with whipping cream.
Title: Cherry Cheesecake "Trifle"
Ingredients:
- 1 cream cheese
- 3 vanilla yogurt
- 1 French vanilla instant pudding
- 1 milk
- 1/2 cherry pie filling
- 1
- 2
Instructions:
1. Beat cream cheese till light and fluffy, blend in vanilla yogurt.
2. In a smaller bowl mix pudding mix and milk till thickened, blend into cream cheese mixture- fold in all the whipped topping except about 1 Cup.
3. In a 4 quart bowl (or trifle bowl) evenly spread half the cream cheese mixture in bottom of bowl, top with half the angel food cake cubes, press these down lightly with the back of a spoon.
4. Spread 1 can of cherry pie filling over cake, covering completely.
5. Repeat layers.
6. Spread the reserved 1 cup whipped topping over last layer of cherry filling.
7. Cover and chill overnight before serving.
8. This will keep in the fridge for 2 weeks-- IF it lasts that long!
Title: Crunchy Popums
Ingredients:
- 2 peanut butter
- 1 powdered sugar
- 36
Instructions:
1. Mix peanut butter and sugar in medium bowl.
2. Add 1 1/2 cups of the crushed cookies.
3. stir until well blended.
4. shape peanut butter mixture into 60 balls.
5. using 1 heaping teaspoonful for each ball.
6. Roll in remaining 1-1/2 cups crushed cookies until balls are evenly coated.
7. cover.
8. refridgerate at least 1 hour.
9. Store leftover balls in refrigerator.
Title: Deep Dark Chocolate Cookies
Ingredients:
- 1 1/2 bittersweet chocolate chips
- 3 powdered sugar
- 2 1/2 cornstarch
- 1/2 salt
- 1
- 1/4
Instructions:
1. Preheat oven to 400°F
2. Spray 2 large baking sheets with nonstick spray.
3. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
4. Using electric mixer, beat whites in large bowl to soft peaks.
5. Gradually beat in 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend.
6. On low speed, beat dry incredients into meringue.
7. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
8. Place 1/4 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
9. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes.
10. Transfer to rack; cool.
Title: Coconut and Lime Macaroons
Ingredients:
- 4 coconut
- 3 granulated sugar
- 3/4 vanilla extract
- 2 all-purpose flour
- 1/2 confectioners' sugar
- 1 lime
- 1 lime juice
- 3 -4
Instructions:
1. Preheat the oven to 350 F.
2. Line two baking sheets with baking parchment. Putt the egg whites, dried coconut, sugar, vanilla extract and flour in al arge heavy pan. Mix well.
3. Place over a low heat and cook for 6-8 minutes, stirring constantly to make sure it does not stick. When the mixture becomes the consistency of thick oatmeal, remove from the heat.
4. Place spoonfuls of the mixture in rocky piles on the lined baking sheets. Bake for 12-13 minutes, until golden brown. Remove from the oven and leave to cool completely on the baking sheets.
5. To make the topping put the confectioners sugar and lime rind into a bowl and add enough lime juice to give a thick pouring consistency. Place a spoonful of icing on each macaroon and allow it to drip down the sides.
Title: The Perfect Snickerdoodle Cookies
Ingredients:
- 1 white sugar
- 1 1/2 eggs
- 2 flour
- 2 3/4 cream of tartar
- 2 baking soda
- 1 salt
- 1/2
Instructions:
1. Mix the soft margarine, white sugar & eggs together thoroughly - until you can no longer feel the sugar granuals in the mixture.
2. Sift together the flour, cream of tartar, baking soda & salt.
3. Combine the two mixtures together by gently stirring in the mixture of flour, cream of tartar, baking soda & salt with your wet mixture of margarine, sugar & eggs.
4. Chill dough at least 2 hours.
5. Preheat the oven to: 400 degrees F.
6. Roll into balls the size of small walnuts.
7. Roll In mixture of 3 Tablespoons white sugar & 3 teaspoons cinnamon.
8. Place 2 inches apart on ungreased cookie sheet.
9. Bake until browned but still soft.
10. TIME 8-10 minutes watch carefully!
Title: Strawberry Lemonade / (Virgin) Daquiri Cupcakes
Ingredients:
- 1 strawberries
- 1 granulated sugar
- 3 unsalted butter
- 2 lemon juice
- 5 pure vanilla extract
- 1/2
- 2
- 6
- 2
- 1/2
Instructions:
1. In a stand mixer, add the cake mix, egg whites, vegetable oil, and the strawberry daquiri concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).
2. Prepare muffin pan with cupcake liners (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 20 minutes or until a toothpick registers “done” in the center cupcake.
3. Remove the pan from the oven and let rest 5 minutes. Remove the cupcakes and cool completely on a baking rack.
4. Once the cupcakes have cooled, frost the cupcakes. (Chill the cupcakes if planning to frost them later).
5. FROSTING: First wash and hull strawberries and toss them into a food processor (I used a hand blender). Puree strawberries, put over a strainer to drain some of the liquid. Stir occasionally until most of the liquid has drained.
6. Add sugar and egg whites into a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
7. Using the whisk attachment on a stand mixer or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
8. Switch to the paddle attachment if you have one (totally optional), and add the butter a tablespoon at a time, beating until smooth.
9. Once all the butter is in, beat the frosting on medium-high speed until it is thick and very smooth, 6-10 minutes. Don't freak out if your frosting curdles or separates, keep beating and it will come together again.
10. Once the frosting is thick and smooth, gradually beat in the lemon juice on medium speed, waiting until each addition is absorbed before adding more, and then the vanilla. By this point you should have a shiny smooth, velvety, pristine white frosting. You can stop at this point if you want to stick with lemon frosting.
11. For strawberry buttercream, gradually add in strawberry puree, beating on medium speed until well incorporated.
Title: Apple Pear Cobbler
Ingredients:
- 1/4 butter
- 1 sugar
- 3/4 self rising flour
- 3/4 milk
- 1 cinnamon
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Cut butter into pieces and place in 8x8" pan.
3. Place pan in preheated oven to melt butter.
4. While butter melts, combine flour and sugar.
5. Slowly add milk to flour mixture, stirring to combine; set aside.
6. Drain pears from syrup, saving syrup.
7. In another bowl, combine pears and apple filling.
8. When butter is melted, removed pan with butter from oven; pour in batter; do not stir.
9. Place apples and pears on top of batter; top evenly with saved pear syrup.
10. Sprinkle with cinnamon (if using).
11. Bake in 350 degree oven for 45 minutes.
Title: Perfect Poppy Seed Torte
Ingredients:
- 3/4 milk
- 1/4 poppy seed
- 1 3/4 all-purpose flour
- 2 1/2 baking powder
- 1 salt
- 3/4 butter
- 1 1/2 sugar
- 1 1/2 vanilla
- 5 sugar
- 1/2 cornstarch
- 1 milk
- 1 1/2 vanilla
- 5 sugar
- 1
- 1 1/2
- 3/4
Instructions:
1. For cake: In a small bowl, combine the milk and the poppy seed.
2. Let stand for 1 hour.
3. Meanwhile, grease and flour two 9 x 1 1/2-inch round cake pans or line with waxed paper and coat with nonstick cooking spray.
4. Set aside.
5. In a small bowl, combine flour, baking powder and salt.
6. Set aside.
7. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
8. Add the 1 1/2 cups sugar and the vanilla.
9. Beat till well combined.
10. Add dry ingredients and poppy seed mixture alternately to butter mixture, beating on low speed after each addition till just combined.
11. In a medium bowl, with a clean beater beat the egg whites till stiff peaks form.
12. Gently fold beaten egg whites into batter.
13. Pour batter into prepared pans.
14. Bake in a 375 oven for about 20 to 25 minutes or till a wooden toothpick inserted near the center of the layers comes out clean.
15. Cool layers in pans on wire racks for 10 minutes.
16. Remove the layers from pans.
17. Let cool completely on wire racks.
18. Meanwhile, prepare the Custard Filling and chill in the refrigerator: In a heavy medium saucepan, stir together the sugar and cornstarch.
19. Stir in the milk.
20. Cook and stir over medium heat till thickened and bubbly.
21. Cook and stir for 2 minutes more.
22. Remove from heat.
23. Add egg mixture to milk mixture in pan.
24. Bring to a gentle boil.
25. Cook and stir 2 minutes more.
26. Remove from the heat.
27. Stir in the vanilla.
28. Transfer to a bowl.
29. Cover the surface with plastic wrap and chill till completely cool, but don't stir.
30. To assemble the torte, split each cake layer in half horizontally.
31. Place one bottom layer on a serving plate.
32. Spread with 1/3 of the filling (about 1/2 cup).
33. Repeat for 2 more layers.
34. Place last cake layer on top.
35. Beat whipping cream and the sugar together till mixture is spreadable.
36. Spread over the sides and top of cake.
37. Cover and chill up to 2 hours before serving.
Title: Pumpkin Gingerbread
Ingredients:
- 3 sugar
- 1 eggs
- 4 water
- 2/3 pumpkin puree
- 1 ground ginger
- 2 ground allspice
- 1 ground cinnamon
- 1 ground cloves
- 1 flour
- 3 1/2 baking soda
- 2 salt
- 1 1/2 baking powder
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Lightly grease two 9 x 5" loaf pans.
3. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth.
4. Add water and beat until well blended.
5. Stir in pumpkin, ginger, allspice, cinnamon and cloves.
6. In medium bowl, combine flour, soda, salt and baking powder.
7. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.
8. Divide batter between prepared pans.
9. Bake in preheated oven until toothpick comes out clean, about 1 hour.
Title: Christmas Squares
Ingredients:
- 1 graham cracker crumbs
- 1/4 butter
- 1/4 margarine
- 3/4 brown sugar
- 3/4 red cherries
- 3/4 green cherries
- 1/2 chocolate chips
- 1/2 coconut
- 1 walnuts
- sweetened condensed milk
Instructions:
1. BASE:.
2. Mix and press in 8x8-inch baking pan.
3. TOPPING:.
4. stir together, mixing well, and piur over graham cracker crumbs.
5. Bake at 350F for 30 minutes. Cool well before serving.
Title: My Cream Cheese and Applesauce Frosting
Ingredients:
- 1/2 cream cheese
- 1 butter
- 1/2 applesauce
- 1 1/2 icing sugar
Instructions:
1. With the electric mixer, cream the butter into the cream cheese.
2. Add the applesauce.
3. Gradually blend in the icing sugar until a nice creamy consistency is obtained.
Title: White Chocolate Cheesecake (Baked)
Ingredients:
- 3 1/2 cake flour
- 1/2 baking powder
- 1 1/2 butter
- 1 1/2 milk
- 1 cream cheese
- 2 white chocolate
- 1 1/2 vanilla
- 1/2 eggs
- 3 1/2 creme fraiche
- 2 vanilla
- 2 lime juice
- 4
- 1
- 2
- 1
Instructions:
1. Preheat oven to 300 def F/150 deg Celsius Grease a 9 inch/23 cm springform cake tin or deep pie plate with detachable rim.
2. Combine and blend well the ingredients for the base, and press down in the greased springform tin. Bake 25 minutes and cool.
3. Carefully cover the outside of the tin with foil, making sure it does not tear. This is so that no liquid can escape or get into the cheesecake during baking.
4. For the filling, combine the cream cheese, cream, melted chocolate, sugar and vanilla. Beat until smooth.
5. Add the eggs one at a time and beat until well incorporated.
6. Pour over the prepared base.
7. Place the foil-covered tin in a roasting pan or other larger tin. Fill this outside tin with water to come halfway up the sides of the foil-covered cheesecake tin, and ensure that no water comes near your filling.
8. Bake for an hour, and mix the topping ingredients in the meantime.
9. Pour over the filling and bake 10 minutes more.
10. Cool overnight in the roasting tin. Remove, and remove sides of the tin to serve.
Title: Pears with Chocolate Sauce and Cracked Black Pepper
Ingredients:
- 4 pears
- 6 baking chocolate
- 3/4 sugar
- 2 water
- 1/2 heavy cream
- 1 1/2 apple brandy
- 2 cognac
- butter
- fresh ground black pepper
Instructions:
1. Place water in a medium sized saucepan, add sugar and bring to a boil (to make the syrup).
2. Boil 5 minutes, and then add pears.
3. Boil 10 more minutes (or until tender, but NOT mushy--they should still be firm), gently turning several times.
4. Allow pears to cool to room temperature in the syrup.
5. Heat cream, butter and chocolate over medium heat, stirring constantly until chocolate is disolved.
6. Add a little bit of the syrup from the pears and the liquer and whisk until the sauce has a smooth texture, not too thin.
7. Place pears in serving bowls or dessert cups, and cover with chocolate sauce.
8. Sprinkle with just a bit of freshly ground black pepper.
Title: Sugar Free Mississippi Mud
Ingredients:
- 1 flour
- 1/2 butter
- 3 margarine
- 8 pecan pieces
- 5 light cream cheese
- 16 sugar substitute
- 2 1/2 skim milk
- 1 sugar-free instant vanilla pudding mix
- 1 chocolate instant pudding
Instructions:
1. Mix flour, melted butter, and pecan pieces.
2. Press into a 9x13 pan.
3. Bake at 350 degrees for 20 min
4. Cool.
5. Beat cream cheese, sugar substitute, and 8 ounces of frozen topping until smooth.
6. Spread over cooled crust.
7. Beat chocolate pudding mix, vanilla pudding mix and milk
8. Spread over cream cheese mixture.
9. Top with 8 ounces of frozen topping.
10. Refrigerate until ready to serve.
Title: Phyllo Wrapped Fruit Combo
Ingredients:
- 6 mascarpone cheese
- 1/3 Splenda sugar substitute
- 1 pure vanilla extract
- 1 phyllo pastry
- 8 butter
- 1/2 bananas
- 4 blueberries
- 12 powdered sugar
- 3 sugar-free vanilla ice cream
- 1 1/2 pure maple syrup
- 4
Instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, mix together mascarpone cheese, peanut butter, splenda and vanilla extract; set aside.
3. Remove phyllo package from freezer and follow instructions.
4. Using one sheet of phyllo pastry at a time (keep remaining phyllo pastry completely covered with a damp cloth), cut 1 sheet in half.
5. Brush first half with melted butter and place the second half on top and brush with melted butter. Repeat this process with the second sheet of phyllo cut in half, brushing with butter on the top sheet.
6. Spread 2 tablespoons of mascarpone/peanut butter mixture over half of the pastry leaving the other half uncovered.
7. Place two halves of banana side by side at the end closest to you and about 1/2 inch from the end of the pastry.
8. Place 3 tablespoons of blueberries over the bananas.
9. Roll up pastry starting with the banana end and roll to form a log.
10. Repeat the process with remaining sheets of phyllo and ingredients.
11. Place logs on an ungreased baking sheet.
12. Brush tops with melted butter.
13. Bake in preheated 350 F oven for 20 - 22 minutes or until light golden brown.
14. Remove from oven and using a fine sieve, sprinkle the tops with powdered sugar.
15. Let logs cool for about 15 minutes before serving.
16. Cut each log in half lengthwise, open and place on a serving plate.
17. Place one scoop of ice cream on top and drizzle with 1 tablespoon of pure maple syrup over the ice cream.
Title: Splenda's Sweet Potato Orange Cups
Ingredients:
- 4 oranges
- 2 sweet potatoes
- 1/4 Splenda granular
- 1/4 cinnamon
- 1 ground ginger
- 1/4 apple
- 1 raisins
- 1/2 mini marshmallows
- 1/4
- 3/4
Instructions:
1. Halve oranges and squeeze over small bowl to loosen centers and extract juice. Place orange halves on baking sheet. Set juice aside.
2. Preheat oven to 325 degrees F.
3. Mix potatoes, SPLENDA Granulated Sweetener, SPLENDA Brown Sugar Blend, cinnamon, ginger and orange juice together in a medium size bowl until well blended.
4. Stir in the chopped apples and raisins.
5. Spoon the potato mixture into the orange halves. Top with the mini marshmallows.
6. Place filled oranges on a baking sheet. Bake in preheated oven for 30 to 40 minutes or until marshmallows are lightly browned and center is warm.
Title: Fresh Pear Cake
Ingredients:
- 2 pears
- 2 sugar
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 2 eggs
- 1 vanilla
- 1
- 1/2
Instructions:
1. Place pears and sugar in a medium bowl. Let stand for 20 minutes.
2. Add all dry ingredients, eggs, and vegetable oil, to the pear mixture.
3. Add vanilla and chopped nuts.
4. Beat thorougly until mixed.
5. Bake at 350 degrees Fahrenheit for 1 hour in a greased and floured bundt or tube pan.
Title: Chocolate Sheet Cake With Chocolate Frosting
Ingredients:
- 2 flour
- 2 white sugar
- 1/2 butter
- 1 water
- 1/2 shortening
- 1/4 sour cream
- 1/2 buttermilk
- 2 eggs
- 1 baking soda
- 2 vanilla
- 1 butter
- 1/2 confectioners' sugar
- 6 vanilla
- 1/4
- 4
- 1
Instructions:
1. Set oven to 375 degrees (second- lowest oven rack).
2. For the cake; grease and flour a 11 x 15-inch sheet pan.
3. In a large bowl combine the flour with sugar; set aside.
4. In a saucepan combine 1/2 cup butter, shortening, 1/4 cup sifted cocoa powder and 1 cup water; bring to a boil.
5. Pour the cocoa/butter mixture into the flour mixture then add in sour cream or buttermilk, eggs, baking soda and vanilla; mix until smooth.
6. Add/mix in the chocolate baking chips.
7. Pour into greased and floured baking sheet.
8. Bake for about 20-22 minutes or until cake tests done.
9. Start the frosting about 5 minutes before the cake is done.
10. In a saucepan combine the butter with cream and cocoa powder; bring just to a simmer, then remove from heat; immediately stir in vanilla and confectioners sugar; whisk until smooth.
11. Pour the frosting over hot cake.
Title: Mousse in a Minute
Ingredients:
- 1 1/2 milk
- 1 instant pudding mix
- 1 Cool Whip
Instructions:
1. In a large bowl, blend milk and pudding mix for 2 minutes using electric mixer.
2. Fold in Cool Whip.
3. Chill until firm.
Title: Chocolate Rice Krispies Treats
Ingredients:
- 1/4 butter
- 10 marshmallows
- 12 chocolate chips
- 6
Instructions:
1. Butter a 9x13x2 inch dish.
2. Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
3. Add Rice Krispies. Mix well.
4. Spread into dish.
5. Chill, then cut into squares.
Title: Moist Chocolate Cake
Ingredients:
- 2/3 quinoa
- 1 1/3 water
- 2 milk
- 4 eggs
- 1 pure vanilla extract
- 3/4 butter
- 1 1/2 white sugar
- 1 1/2 baking powder
- 1 salt
- 1/2
Instructions:
1. Bring water and quinoa to a boil in a medium saucepan.
2. Cover, Reduce to a simmer and cook for 10 minutes.
3. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes.
4. Fluff with a fork and allow the quinoa to cool.
5. Preheat the over to 350f.
6. Lightly grease an 8inch round or square cake pan.
7. You MUST line the bottom of the pan with a piece of parchment paper (I didn't my first time and it was a disaster).
8. Combine milk, eggs and vanilla in a blender or food processor.
9. Add 2 cups of cooked Quinoa and the butter and continue to blend until smooth.
10. Mix the sugar, cocoa, baking powder and salt in a medium bowl.
11. Add the contents of the blender and mix well.
12. Pour the batter into the pan and bake on the centre over rack for 50 minutes or until a knife inserted in the centre comes out clean.
Title: Low-Sugar Plum-Berry Crisp
Ingredients:
- 1 1/2 purple plums
- 1 blueberries
- 1 blackberry
- 1/3 - 1/2 rolled oats
- 1 all-purpose flour
- 1/4 unsalted butter
- 1/3 salt
- 1/4
Instructions:
1. Preheat oven to 425°F with rack in the top part of oven.
2. Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes.
3. Meanwhile, mix all topping ingredients in a bowl with your hands until butter is well combines and mixture is crumbly.
4. Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.