lumicero/recipes-ing2inst huggingface dataset:
Title: Spanish Devil's Food Cake
Ingredients:
- 1 3/4 flour
- 1/2 cinnamon
- 1 baking powder
- 2 salt
- 1/2 eggs
- 2 sugar
- 1/3 water
- 1 1/4 vanilla
- 1/2 brown sugar
- 1 vanilla
- 2 pecans
- 1
- 1/2
Instructions:
1. For the icing: beat egg whites until stiff; add sugar gradually and continue beating until smooth.
2. Add vanilla and nuts.
3. Spread over cake batter and bake as directed.
4. For the cake: preheat oven to 350F and line a 9" square cake pan with waxed paper.
5. Sift first five ingredients together 3 times.
6. Beat eggs; add oil and beat thoroughly.
7. Add sugar gradually, beating mixture well.
8. Add dry ingredients alternately with water, beating hard after each addition.
9. Blend in vanilla.
10. Pour batter into prepared pan, cover with icing mixture and bake until cake shrinks from the sides of the pan, about 40 minutes.
Title: Kheer - Indian Rice Pudding
Ingredients:
- 2 coconut milk
- 2 sugar
- 3 basmati rice
- 1 raisins
- 1/8 ground cardamom
- 1 rose water
- 1 pistachios
- 1/4
Instructions:
1. Combine coconut milk, whole milk, and sugar. Bring to boiling.
2. Add rice, lower heat, and simmer 20 minutes.
3. Add raisins, cardamom, and rose water. Simmer another 5 minutes.
4. Serve, and garnish with almonds and pistachios.
Title: Lemon-Lime Cake
Ingredients:
- 18 1/4 eggs
- 4 instant lemon pudding mix
- 3 1/2
- 3/4
- 10
Instructions:
1. Mix all ingredients together.
2. pour into a lightly greased 13/9 baking pan.
3. bake at 350 for 40 minutes.
4. cool and fost as desired.
Title: Pumpkin Praline Cake
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1/4 heavy cream
- 3/4 pecans
- 2 3/4 flour
- 2 baking powder
- 2 ground cinnamon
- 1 salt
- 1/2 baking soda
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1 1/2 sugar
- 1 eggs
- 4 pumpkin puree
- 1
Instructions:
1. Heat oven to 350°F.
2. Heat brown sugar, butter and cream in 2-quart saucepan over medium heat, stirring occasionally until butter is melted.
3. Pour into ungreased 9x13-inch pan.
4. Sprinkle with pecans.
5. Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg, and cloves. Set aside.
6. Beat sugar, oil, eggs, and pumpkin in large bowl on medium speed for 1 minute, scraping bowl constantly.
7. Gradually beat in flour mixture on medium speed for 2 minutes, scraping bowl occasionally.
8. Carefully spoon batter over pecan mixture.
9. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
10. Cool for 10 minutes, then place heatproof serving tray upside down onto pan; turn tray and pan over.
11. Let pan remain over cake for few minutes.
12. Cool completely.
Title: Light Raspberry Torte
Ingredients:
- 3/4 skim milk
- 2 miniature marshmallows
- 2 butter
- 2 frozen raspberries in light syrup
- 2 graham cracker crumbs
- 1 1/2
- 1/4
- 1
Instructions:
1. In dutch oven or large sauce pan (I use a double boiler pan) combine milk and marshmallows.
2. Cook over med. low heat until marshmallows begin to melt stirring frequently. When almost melted stir constantly until smooth.
3. Remove from heat. Cool to room temperature (about 30 minutes).
4. Meanwhile, in med sauce pan, combine butter and jam and cook over low heat until melted and smooth stirring frequently.
5. Remove from heat and stir in crumbs until well mixed.
6. Reserve 1/2 c crumb mixture for topping.
7. Press remaining crumb mixture firmly in bottom of ungreased 13x9 pan or a 12x8 2qt. pan.
8. When marshmallow mixture is cool, fold in partially thawed raspberries and nuts until well blended.
9. Fold in whipped topping
10. Pour evenly over crust and sprinkle with reserved crumbs.
11. Refrigerate at least 2 hours or until firm.
Title: Salted Caramel Chocolate Lava Cake
Ingredients:
- 4 butter
- 4 sugar
- 1/3 icing sugar
- 2 eggs
- 1/2 white flour
- 6 -8 flaked sea salt
Instructions:
1. Preheat oven to 425. Butter the ramekins and dust with cocoa powder (optional). Cut each caramel square into a few smaller pieces and press some salt onto them and set aside. If you leave them whole, they might not melt all the way through.
2. Microwave the chocolate and butter for one minutes in a large bowl. The chocolate will not have completely melted at this point. Whisk till the chocolate and butter combines.
3. Add the sugar and mix it inches Add the eggs and incorporate. Stir in the flour. Work the flour in gently to combine. Divide batter evenly between the 4 ramekins. Gently scatter the caramel bits around the batter, trying not to press so hard that the caramel rests on the bottom of the dish.
4. Place ramekins on a cookie sheet and bake between 10 - 14 minutes. The cake is ready when it has a domed appearance, the centre is a little moist and the edges of the cake, dry and firm. Leave in ramekin for 5 minutes before inverting onto serving plates. Run a knife around the cake and carefully invert. Garnish with some extra salt.
5. Note: The recipe works extremely well with the salt flakes -- anything else would really affect the taste. Plan well when you want to serve them. If not served within 10 minutes of taking them out of the oven, the caramel tends to harden up.
Title: Pumpkin Dump Cake
Ingredients:
- 1 -29 pumpkin puree
- 1 -12 evaporated milk
- 3 eggs
- 1 sugar
- 1 salt
- 3 cinnamon
- 18 pecans
- 1 margarine
- 3/4
Instructions:
1. Preheat oven to 350.
2. Mix pumpkin, evaporated milk, eggs, sugar, salt and cinnamon and poor into greased pan.
3. Sprinkle cake mix on the top and cover with peacans.
4. Pour melted margarine over top bake 50 minutes.
Title: Snickerdoodles - Blue Ribbon
Ingredients:
- 1/2 butter
- 1 vanilla
- 1/4 powdered sugar
- 1 flour
- 1/2 cinnamon
- 2 sugar
- 2
Instructions:
1. Preheat oven to 275°.
2. Place butter in mixing bowl, blend in powdered sugar and vanilla.
3. Add the flour, a little at a time and mix well.
4. Stir in nuts.
5. Mix the sugar & cinnamon on a piece of waxed paper.
6. Shape the dough into small balls. Roll cookie balls into the sugar-cinnamon mixture and place on an ungreased cookies sheet, 1 inch apart.
7. Bake about 30 minutes.
Title: Pineapple Upside-Down Cake
Ingredients:
- 4 butter
- 4 margarine
- 1 brown sugar
- 2 pineapple rings
- 2 pecan nuts
- 4 eggs
- 4 caster sugar
- 4 self-raising flour
Instructions:
1. Pre-heat the oven to 350 deg F/ 180 deg Celsius Melt the butter in a saucepan.
2. Pour it into a heavy 9 in/23cm shallow tin (1 1/2 inch/3 cm deep).
3. Sprinkle the brown sugar over the butter.
4. Place one pineapple slice in the centre of the cake tin.
5. Arrange the other pineapple rings around it.
6. Add the glace cherries and the pecan nuts.
7. Beat the egg yolks and sugar together to a light and creamy consistency.
8. Fold the flour into this mixture.
9. Beat the egg whites to the stiff peak stage.
10. Fold them gently into the cake batter.
11. Pour the batter over the pineapple base.
12. Bake for 30 minutes.
13. Turn the cake upside-down on to a serving dish immediately it is removed from the oven, so that the caramel pineapple mixture is on top.
14. Let the cake cool before serving.
Title: Almond Fruit Balls
Ingredients:
- 1 honey
- 1 cinnamon
- 1 1/2 nutmeg
- 1/2
- 1/4
- 1 1/2
Instructions:
1. Place almonds in bowl of food processor fitted with steel blade; process until finely chopped.
2. Add fruit, honey, cinnamon and nutmeg.
3. Pulse on and off a few times, then process to make a rough paste.
4. Add liqueur/juice and process to make a firm, sticky paste. (Add more liqueur/juice, a few drops at a time, if needed to make a slightly moist dough.)
5. Shape into 1-inch balls, rolling between palm of hands.
6. Pack loosely in airtight container with waxed paper between layers.
7. *To toast almonds:.
8. Spread almonds in an ungreased baking pan.
9. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are lightly brown; stir once or twice to assure even browning. Almonds will continue to brown slightly after removing from oven.
Title: Pecan Brittle
Ingredients:
- 1 baking soda
- 1 water
- 2 vanilla
- 3 sugar
- 1/2 water
- 1 light corn syrup
- 4 butter
- 4 pecans
Instructions:
1. Mix baking soda, water and vanilla. Set aside.
2. Mix sugar, 1/2 cup water, and corn syrup in a constant stir copper kettle.
3. Cook over medium heat until it reaches 240* on a candy thermometer.
4. Add butter and nuts.
5. Cook until mixture reaches 290* on a candy thermometer.
6. Immediately turn off heat.
7. Quickly stir in baking soda mixture until light and foamy.
8. Pour onto a greased half sheet pan, roll witha marble rolling pin until about 1/4 inch thick.
9. Cool completely: at least 1 hour.
10. Break into pieces and store in an air tight container.
11. This makes about 3.025 lbs.
Title: Danish Fruit Pudding
Ingredients:
- 1 strawberry
- 2 granulated sugar
- 1/3 water
- 1 1/2 cornstarch
Instructions:
1. Clean berries and rinse in a colander. Drain well.
2. Mash with sugar and bring to a quick boil. Thin cornstarch with water and pour into hot strawberries, stirring constantly. Bring to another quick boil and remove from heat.
3. Pour into a bowl and chill.
4. (Sprinkle about 2 tablespoons sugar on top to keep surface soft.).
5. Serve cold with table cream.
Title: Chocolate Graham Cracker Cupcakes W/ Marshmallow Frosting
Ingredients:
- 2 1/4 sugar
- 2 sugar
- 3/4 all-purpose flour
- 3/4 cocoa powder
- 1 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 eggs
- 1 pure vanilla extract
- 1/2 boiling water
- 2 graham cracker crumbs
- 1 unsalted butter
- 1 1/2 bittersweet chocolate
- 1/3 sugar
- 9 cream of tartar
- 8 pure vanilla extract
- 2
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Frosting:
8. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
9. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
10. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
Title: Rhubarb Strawberry Crumb Cake
Ingredients:
- 1 sugar
- 1 baking soda
- 1/2 salt
- 2 all-purpose flour
- 2 eggs
- 1 yoghurt
- 4 rhubarb
- 1 strawberry
- 1/2 brown sugar
- 1/4 butter
- 1/4 all-purpose flour
- 1/2 cinnamon
Instructions:
1. Heat oven to 350*
2. Stir together cake in order of ingredient list.
3. In a separate bowl mix topping ingredients.
4. pour batter into a floured and greased 9x13 cake pan.
5. Bake for 45 min until tooth pick inserted comes out clean.
Title: Sugar Free Pumpkin Dessert
Ingredients:
- 1 sugar-free vanilla pudding
- 1 canned pumpkin
- 1/2 cinnamon
- 1/2 pumpkin pie spice
- 3 Equal sugar substitute
- 1 raisins
Instructions:
1. Make pudding according to directions.
2. Place raisins in hot water for 1 hour to plump.
3. Drain raisins.
4. Mix all ingredients together.
5. Let chill for 2-3 hours.
Title: Swiss Chews
Ingredients:
- 1 egg
- 1 brown sugar
- 1/2 vanilla
- 1/2 salt
- 1
- 1/4
Instructions:
1. Preheat oven to 325°F.
2. Melt the chocolate over hot water. Remove from water and cool 5 minutes.
3. Beat the egg until thick. Beat in gradually, till very thick, the sugar.
4. Fold in cooled chocolate, almonds, vanilla, and salt.
5. Drop by teaspoonfuls on greased cookie sheet and bake at 325 F for about 10 minutes.
Title: Strawberry-rhubarb Upside Down Cake
Ingredients:
- 3 butter
- 1/2 sugar
- 2 rhubarb
- 1/2 almond paste
- 7 sugar
- 1/2 unsalted butter
- 5 egg
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/4 nutmeg
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 9-inch spring-form pan.
3. To make the topping:
4. In a saucepan, melt butter and add sugar. Stirring constantly, cook until sugar begins to melt and starts to turn a light caramel color.
5. Add rhubarb. Stirring, cook for 3 minutes or until syrup starts to thicken.
6. Pour rhubarb mixture into bottom of prepared springform pan. Drop rounded teaspoons of preserves evenly around top of rhubarb. Set aside.
7. To make the cake:
8. In mixer, beat almond paste and sugar on low speed until the texture of small crumbs.
9. Add butter and mix until combined. Beat on high for 2 minutes.
10. Add egg and beat until very creamy, about 3 minutes.
11. Add flour, baking powder, salt, nutmeg and milk to almond paste mixture. Mix on low speed until just combined.
12. Drop spoonfuls of batter on top of fruit. Gently spread batter evenly across top.
13. Bake for 50 to 55 minutes or until cake is done and toothpick inserted in middle comes out clean. Make sure center of cake springs back when pressed with a finger.
14. Cool cake in pan on wire rack for 15 minutes. Run a knife around edge of cake and unmold springform. Tip cake upside-down onto serving plate and carefully lift off bottom of pan.
15. Serve warm or at room temperature.
Title: Old Fashioned Rice Pudding With Meringue
Ingredients:
- 1 cooked rice
- 2 eggs
- 2/3 sugar
- 1/2 raisins
- 2 milk
- 2 vanilla
- 1/4 salt
- ground nutmeg
Instructions:
1. Beat the egg yolks till they are light.
2. Combine rice, sugar, raisins, milk, vanilla and salt.
3. When thoroughly combined, empty into casserole dish and sprinkle with nutmeg.
4. Bake at 325° for 1 hour.
5. Using the reserved egg whites, prepare a meringue and spread on top of rice pudding.
6. Return the dish to the oven and bake until lightly browned.
Title: No Bake Pudding Graham Cracker Cake
Ingredients:
- 1 honey graham crackers
- 1 instant vanilla pudding
- 1 instant chocolate pudding mix
- 4 milk
- 2 heavy whipping cream
Instructions:
1. Make both the Vanilla and Chocolate pudding as directed on the box.
2. Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
3. Mix the whipping cream and the vanilla pudding together.
4. Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
5. When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
6. Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
7. Refrigerate the entire cake at least 3 hours.
8. The graham crackers will absorb the moister from the pudding and become soft like cake.
9. Cut on the corner going in to create a neat looking slice.
10. Good Luck with leftovers because there never is any.
Title: English Toffee Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 Kahlua
- 1 1/3 unflavored gelatin
- 6 sugar
- 1/3
- 1
- 2
- 1/4
Instructions:
1. Bake cake as directed, in 2 9-inch layer pans. Cool completely, then slice cakes in half so you have 4 rounds.
2. Pour Kahlúa into a glass measuring cup; sprinkle with gelatin.
3. Let soak 5 minutes, then heat in microwave for 20 seconds, or until warm to the touch so gelatin will dissolve when stirred.
4. Beat whipping cream; gradually add sugar until soft peaks form.
5. Fold in the dissolved gelatin mixture.
6. Lay cake rounds on counter. Evenly divide whipped cream on each cake, leaving sides bare.
7. Sprinkle each layer with chopped bars.
8. Stack cakes. Refrigerate at least 2 hours uncovered, to allow gelatin to set.
Title: Pumpkin Cake With Cream Cheese Frosting
Ingredients:
- 1 Splenda granular
- 1/2 brown sugar
- 3/4 canola oil
- 1 solid pack pumpkin
- 1 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 1/2 ground cinnamon
- 1/2 ground cloves
- 1 salt
- 1/4 low-fat cream cheese
- 1/4 butter
- 1 vanilla
- 1/4 Splenda granular
- 1/2 confectioners' sugar
- 1 crystallized ginger
- 1/2 walnuts
- 1/2
Instructions:
1. Spray a 13 x 9 inch non-stick cooking pan lightly with cooking spray and set aside.
2. Preheat oven to 350 degrees.
3. In a large bowl begin mixing the cake by adding the Splenda, brown sugar, oil, egg substitute and pumpkin.
4. Mix until well blended.
5. Add the flour, baking powder, baking soda, non-fat dry milk powder, cinnamon, cloves and salt; mixing well.
6. Pour batter into prepared pan and bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
7. Cook cake completely before frosting.
8. Prepare the frosting by beating the cream cheese, butter, vanilla, maple flavoring, Splenda and confectioners sugar in a medium bowl with electric mixer until well blended.
9. Frost cake, sprinkle with crystallized ginger and chopped walnuts.
Title: Apple Tart With Brandy Cream
Ingredients:
- 5 granny smith apples
- 2 unsalted butter
- 1/2 sugar
- 1 sugar
- 4 eggs
- 3/4 creme fraiche
- 2 calvados
- 1 calvados
- 1 heavy cream
- 2 confectioners' sugar
Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, toss the apples with the melted butter and 1 tablespoon of the sugar.
3. In a bowl fitted with an electric mixer, combine 1/2 cup sugar and eggs.
4. Beat until pale and creamy, about 5 minutes.
5. Add the creme fraiche and 2 teaspoons Calvados and beat for 1 minute.
6. Decoratively arrange the apples evenly over the bottom of the baked tart shell.
7. Pour the cream mixture over the apples and spread to the edges.
8. Bake until the cream is set and the apples are tender, 50 minutes to 1 hour.
9. Remove and cool on a wire rack for at least 1 hour.
10. In a medium bowl, beat the heavy cream until soft peaks start to form.
11. Add 2 teaspoons of confectioners' sugar and the remaining tablespoon of Calvados and beat until stiff peaks start to form.
12. Transfer to a decorative bowl.
13. Remove the tart from the pastry mold.
14. Place on a platter, dust with confectioners' sugar, and serve with the Calvados whipped cream.
Title: Delia's Rhubarb Torte
Ingredients:
- 1 flour
- 1/2 butter
- 1 sugar
- 1 salt
- 3 flour
- 1/2 sugar
- 2 salt
- 1 1/4 rhubarb
- 1/8 cream of tartar
- 1/2 sugar
- 2 1/2
- 3
- 1/4
Instructions:
1. Mix crust ingredients together and press into a greased 8x8" pan. Bake at 350 for 20 minutes.
2. Mix filling ingredients together and pour over baked crust. Bake another 20-30 minutes or until thick and set.
3. Mix meringue ingredients and whip until stiff peaks form. Spread over top of filling layer. Bake just until peaks are golden.
Title: Fruit Salad Supreme
Ingredients:
- 1 cantaloupe
- 1 pineapple
- 2 green grapes
- 1/2 orange marmalade
- 4 fresh lemon juice
- 4 blueberries
- 3 strawberries
- 3 raspberries
- 2 blackberries
- 1 red seedless grapes
- 2 1/2 green grapes
- 2 watermelon
- 2 honeydew melon
- 1/4 rock melon
- 1 red currants
- 1 black currants
- 1 cranberries
- 1 banana
- 1 kiwi fruit
- 1/2 nectarine
- 1/2 mixed berry
- 1/4 coconut
- 1 mango
- 1/4 tangerine
- 1/2 plums
- 1/2
- 1
- 1/2
- 2
Instructions:
1. Cut cantaloupe and pineapple into large bite-size pieces; place the pieces, along with the grapes, and any other fruits desired, and place in a large bowl.
2. Combine the orange marmalade, lemon juice, and orange juice in a tightly covered small container; shake to mix well.
3. Pour marmalade mixture over the fruit.
4. Let set overnight to blend flavors.
5. Just before serving, mix in EITHER blueberries OR strawberries and any other fruit desired.
6. Preparation time varies depending on the amount of different types of fruit put inches.
Title: Ginger and Macadamia Nut Balls
Ingredients:
- 250 butter
- 125 coconut
- 3/4 golden syrup
- 60
- 1 1/2
- 1
Instructions:
1. Combine biscuits and nuts in bowl.
2. Add the condensed milk, butter and golden syrup to a saucepan and stir over a low heat until combined.
3. Stir into biscuit mixture.
4. Form into balls and then roll in coconut.
5. Refrigerate.
Title: Sarah's Pecan Sandies
Ingredients:
- 1 butter
- 1/3 sugar
- 2 water
- 2 vanilla extract
- 2 flour
- 1 pecans
- powdered sugar
Instructions:
1. Mix all ingredients together (except powdered sugar) and chill for approx 4 hours.
2. Shape the dough into the shape of a finger.
3. Place on an ungreased cookie sheet, bake for 15-20 min at 325 degrees.
4. After they cool, roll in powdered sugar.
Title: Quick Peaches and Golden Raisin Cobbler, by Rachael Ray
Ingredients:
- 5 -6 biscuit mix
- 2 1/4 water
- 1/2 granulated sugar
- 1/2 sugar
- 2 ground cinnamon
- 2 ground nutmeg
- 1/4 ground allspice
- 1/2 black pepper
- 1/8 salt
- 1 golden raisin
Instructions:
1. Preheat oven to 425°F.
2. Place frozen peaches in an 8 by 8 glass baking dish defrost in microwave for 3 minutes on high.
3. While the peaches are defrosting, make the cobbler topping.
4. In a bowl, combine the biscuit mix with a 1/2 cup of water, stir until thoroughly combined but do not overwork.
5. In another bowl combine 1/2 cup of the granulated sugar, 1 teaspoon cinnamon, nutmeg, allspice, pepper, a pinch of salt and raisins.
6. Remove peaches from the microwave and combine with the sugar mixture in baking dish.
7. Top the seasoned peaches with biscuit mix, use your fingers to press out until even.
8. Top the biscuit mix with almonds.
9. Mix remaining cinnamon and sugar together and sprinkle over the biscuits.
10. Bake until cobbler top is firm and lightly golden and peaches are bubbly and hot, about 20 to 25 minutes.
11. Serve warm as is or with ice cream and whipped cream if you have some on hand.