lumicero/recipes-ing2inst huggingface dataset:
Title: Rich Maple Creme Flan
Ingredients:
- 3 eggs
- 2 real maple syrup
- 1/2 sugar
- 1/4 water
- 2
Instructions:
1. Preheat oven to 350°F.
2. Mix beaten eggs, milk and maple syrup.
3. On the stove top, combine water and sugar.
4. Cook until sugar turns golden brown.
5. Line bottoms of custard cups with sugar syrup, about a tablespoon in each cup.
6. Discard leftovers.
7. If you are using a baking dish instead of custard cups line the bottom of the baking dish with sugar mixture.
8. Discard extra syrup.
9. Fill the cups/dish with custard mixture.
10. Bake in a water bath for around 1 hour or until a knife comes out clean from the center.
11. Chill for 3 hours before serving.
Title: Cocoa Brownies With Blueberry Ganache
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 1 mascarpone cheese
- 1/2 eggs
- 8 vanilla extract
- 6 all-purpose flour
- 2 fine salt
- 1 frozen blueberries
- 1/2 sugar
- 1 heavy cream
- 2 unsalted butter
- 1/2
- 4
Instructions:
1. Preheat the oven to 325 degrees. Butter an 9 x 13-inch square pan and set aside.
2. In a small saucepan, melt the butter and bring it to just below a boil.
3. Place the chocolate chips in a large bowl.
4. Pour in the hot butter and let stand for 30 seconds.
5. Stir until completely melted.
6. Sift in the sugar and cocoa powder.
7. Beat in the mascarpone, eggs, and vanilla, mixing until smooth.
8. Gently fold the flour and salt into the batter.
9. Pour the batter into the prepared baking pan and spread evenly.
10. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
11. Cool for 10 to 15 minutes.
12. To prepare the Ganache: Place the chocolate chips in a large mixing bowl and set aside.
13. Place the blueberries and sugar in a small saucepan over medium heat.
14. Cook and stir until mixture becomes sauce like and bubbly.
15. Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries.
16. Pour blueberry liquid over chocolate chips.
17. Bring the cream and butter to just below boiling point in a small saucepan over medium heat.
18. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
19. Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
20. The ganache should be used for spreading while warm.
Title: Kathy's Sugar Cookies
Ingredients:
- 1 butter
- 2 eggs
- 1 powdered sugar
- 1 sugar
- 1 cream of tartar
- 1 baking soda
- 1 salt
- 1 vanilla
- 1 flour
- 4
Instructions:
1. Cream butter and sugars together. Add eggs and oil. Sift dry ingredients together and add to creamed mixture. Mix until dough forms. Refrigerate until cool.
2. Roll a teaspoon of dough into a ball and drop into sugar, roll to cover. Place on an ungreased cookie sheet and press down with a small glass. Bake at 350 degrees for 8 to 10 minutes.
Title: Peach and Frangelico Gratin
Ingredients:
- 3/4 sugar
- 2 1/2 lemon juice
- 1 butter
- 1 1/2 hazelnuts
- 1/4
- 1/2
Instructions:
1. In a large bowl combine first peaches, 1 1/2 tablespoon sugar, Frangelico and lemon juice and then divide between two gratin dishes.
2. Preheat oven to 400 degrees F.
3. In a saucepan melt butter. Remove from heat.
4. Stir in 1 tablespoon sugar, breadcrumbs and nuts. Sprinkle over peaches.
5. Bake for 15 minutes or until bubbly.
Title: Foolproof Flaky Butter Pastry
Ingredients:
- 1 unbleached all-purpose flour
- 1 sugar
- 1/2 kosher salt
- 1/2 baking powder
- 4 unsalted butter
- 3 sour cream
- reduced-fat sour cream
Instructions:
1. To make the dough in a food processor: In a food processor, combine the flour, sugar, salt, and baking powder, and process to mix. Add the butter and process until the mixture resembles a coarse meal. Put the work bowl in the refrigerator to chill for 15 minutes.
2. Add the sour cream to the flour mixture and process until the dough comes together in the bowl. Gather the dough into a ball and knead it several times on a lightly floured surface. Form it into a 1-inch-thick disk, wrap it in plastic, and chill for at least 30 minutes before rolling.
3. To make the dough by hand: In a medium bowl, combine the flour, sugar, salt, and baking powder. Add the butter and cut it into the flour with a pastry cutter or two knives until it resembles a very coarse meal. Alternatively, using a pinching motion, mix the butter into the flour with your fingers, then rub the butter and flour between the palms of both hands to blend it until the mixture is the texture of coarse meal. Chill the dough in the refrigerator for 15 minutes. Add the sour cream and blend it in with the pastry cutter or a fork. Knead and squeeze the dough 7 or 8 times to incorporate any loose bits. Gather the dough together into a rough ball (it will be a coarse mass), flatten it into a 1-inch-thick disk, and wrap in plastic wrap. Refrigerate at least 30 minutes before rolling.
4. You can roll and cut the dough into shapes up to one week ahead of baking, arrange on a baking sheet, wrap well, and freeze. There is no need to defrost them before baking.
5. To roll out the dough: Let the dough sit at room temperature for about 15 minutes before rolling. Sprinkle the work surface lightly and evenly with a little flour. Rub the rolling pin with flour as well. Place the dough in the middle of the work surface. Beginning at one edge, press the rolling pin down onto the dough to flatten it, moving across the dough in increments. Then, moving from the center of the dough outward, begin to roll the dough, adding more flour as necessary to keep the dough from sticking. Roll the dough gradually in all directions, flattening as you go, to form a large circle about 14 inches in diameter; do not roll it thinner than 1/8 inch. If the dough cracks or pulls apart, moisten the torn edges with a little water (using your finger or a brush) and press together to seal. Dust lightly with flour if the surface of the dough is sticky.
6. The dough is ready to use in a tart or to cut out. To transfer the dough to a 9-by-10-inch tart tin or baking sheet, place the rolling pin gently on one edge of the dough and roll the dough up over the pin - then you can move it wherever your want.
7. Sweet Pastry Variation: This variation produces a pastry that is sweeter and crisp like a sugar cookie. Increase the sugar to 3 tablespoons and add 1/2 teaspoon pure vanilla extract or grated lemon zest.
Title: Cream Cheese Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1/16 salt
- 1/2 flour
- 1 cream cheese
- 2 1/2 vanilla
- 1 sugar
- 1/2
Instructions:
1. Cream together butter, shortening & cream cheese.
2. Add sugar, salt, vanilla and egg yolk, mix well.
3. Gradually blend in flour and mix well.
4. Use 1 teaspoonful of dough and make into a rounded ball then place on greased cookie sheet (or use parchment paper - works a lot better!).
5. Bake for about 15 minutes or until edges are lightly browned.
6. Remove from oven.
7. Grease the bottom of a glass with butter and then dip into sugar - use this to flatten out cookies while they are still hot and leave sugar coating on top.
Title: Biscotti alla Parmigiana
Ingredients:
- 1 all-purpose flour
- 1 unsalted butter
- 1 parmesan cheese
- 1 fresh rosemary leaf
- 1 sea salt
Instructions:
1. In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt.
2. Pulse until crumbly, but sticks together when pressed with fingers.
3. Pour onto a floured pastry board and gather into a ball.
4. Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
5. Preheat oven to 350 degrees F.
6. Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes.
7. Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness.
8. Line a baking sheet with a silpat mat or parchment paper.
9. Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart.
10. Gather dough scraps into a ball.
11. Roll out leftover dough and cut additional circles.
12. Continue until all the dough is used.
13. If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
14. Place in oven and bake 8 to 10 minutes or until golden brown.
Title: Cherry Streusel Cobbler
Ingredients:
- 2 cherry pie filling
- 2 eggs
- 1 sweetened condensed milk
- 1/4 margarine
- 1/2 cinnamon
- 1/4 nutmeg
- 1/2 light brown sugar
- 1/2 self-rising flour
- 1/4 margarine
- 1/2 quick-cooking oats
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Spread cherry pie filling in a 8 x 8-inch square pan that has lightly been sprayed.
3. In a medium-size bowl, beat eggs.
4. Add milk, melted margarine, cinnamon, and nutmeg; mix well.
5. Pour over cherry pie filling.
6. In another medium size bowl, combine sugar and flour.
7. Add margarine; with fork stir until crumbly.
8. Add nuts and oats.
9. Sprinkle over cobbler mixture.
10. Bake 50 to 55 minutes or until set.
11. Cool.
12. Serve warm with ice cream or whipped topping.
13. Refrigerate leftovers.
Title: Michelle's Pumpkin Crunch
Ingredients:
- 2 pumpkin pie filling
- 1 walnuts
- 3 pecans
- 1 butter
- 1/2 powdered sugar
- 1 Cool Whip
- 1 vanilla
Instructions:
1. In a 9 x 13 pan lined with parchment paper:.
2. Spread pie filling evenly over parchment paper. Sprinkle dry cake mix evenly over pumpkin pie filling. Mix chopped nuts with 2 sticks melted butter. Pour evenly over cake mix. Bake at 350* 45-50 minutes or until set. Cool, flip over on platter, top with a combination of 1/2 cup powdered sugar, 1 container cool whip and 1 teaspoons vanilla.
Title: Mum's Easy Spiced Apple Cake
Ingredients:
- 1/2 rolled oats
- 1/4 brown sugar
- 1 cinnamon
- 25 butter
- 2 apples
- 1 sugar
- 1 egg
- 125 butter
- 1 1/2 flour
- 1 baking soda
- 2 cinnamon
- 1 allspice
- 1 salt
Instructions:
1. Make the topping first by placing all the topping ingredients into the food processor bowl and process with the metal chopping blade until the butter is chopped into small pieces. Do not over process or the rolled oats will be chopped too fine.
2. Tip topping out of the bowl.
3. Cake:.
4. Without washing the bowl add in the apples which have been cored and cut into about 12 pieces. There is no need to peel them first.
5. Process with metal blade until cut into fine pieces.
6. Add the remaining cake ingredients. It is not necessary to sift the dry ingredients first but make sure the baking soda is not lumpy.
7. Line the base of a 9"/23cm tin with baking paper & butter or spray the sides.
8. Pour batter into prepared tin.
9. Sprinkle over the topping mix.
10. Bake at 350'F/180'C for approx 40-45 minutes or until the sides of cake shrink from the edge of the tin and the centre springs back when pressed lightly.
11. Serve hot, warm, reheated or cold with whipped cream and/or custard as a dessert or cold in lunchbox.
Title: Strawberry Cookies
Ingredients:
- 1/3 sugar
- 2/3 margarine
- 2/3 egg
- 1 lemon juice
- 1 all-purpose flour
- 2 baking powder
- 2 salt
- 1/2
Instructions:
1. Cream together strawberry-flavored mix, sugar and margarine until light and fluffy. Beat in egg and lemon juice.
2. Sift together flour, baking powder and salt; mix with strawberry mixture until well blended.
3. Roll out to a thickness of 1/8” and cut out in desired shapes. Bake on an ungreased sheet @ 350 degrees for 8 to 10 minutes.
Title: Banana Pineapple Clafouti
Ingredients:
- 3 bananas
- 1/2 pineapple
- 4 cinnamon
- 100 sugar
- 4 eggs
- 70 sugar
- 100 flour
- 1/4 chocolate milk
- 1/4 milk
- 50 butter
- 1 salt
- 20 butter
- 1 sugar
Instructions:
1. Preheat the oven to 200 celsius.
2. Butter a cake mold and tap in 20 grams of sugar.
3. Peel the bananas and pineapple, then cut into small pieces. Add the cinnamon and sugar and let sit for 20 minutes.
4. In a separate bowl, beat the eggs and 70 grams of sugar until light and fluffy. Add the flour and a pinch of salt.
5. Slowly add the chocolate and regular milk - blend well.
6. Add the fruit to the milk mixtureand dot the top of the cake with butter.
7. Cook for 40 minutes.
Title: Empanadas De Arroz Con Leche
Ingredients:
- 1 cinnamon stick
- 1 short-grain rice
- 2 milk
- 3/4 granulated sugar
- 1/4 salt
- 1 ground cinnamon
- 9 flour tortillas
Instructions:
1. Boil cinnamon stick and 2 cups water in a heavy medium saucepan over high heat. Stir in rice. Cover and reduce heat to low. Cook rice 20 minutes or until tender. When done, leave pan on heat, remove cinnamon stick and discard it.
2. Add the milk, 1/2 cup sugar and salt to the cooked rice. Mix well and increase heat to medium. Bring to a low boil. Cook, stirring frequently, approximately 10 minutes or until pudding is very thick (a spoonful should hold its shape firmly when scooped up). Remove from heat and set aside. Cool completely.
3. In a small bowl, combine remaining 1/4 cup sugar and 1 teaspoons ground cinnamon for topping. Set aside.
4. Measure about 1/2 cup rice pudding and place in center of each tortilla. Carefully fold each filled tortilla in half, pressing gently to seal the edges (you should not need water or egg for this, the rice pudding should be sufficient to keep them closed).
5. Pour oil in a large cast iron skillet (approx. 1/8" in depth). Heat over medium heat until oil is hot but not smoking (oil will appear to shimmer when it it hot enough). Fry empanadas in batches until crisp and golden brown (approximately 2 to 3 minutes per side). Remove from oil and set on paper towels to drain excess oil. Sprinkle reserved cinnamon sugar topping generously on both sides of warm empanadas and serve immediately for best flavor.
Title: Pumpkin Pie Cake
Ingredients:
- 1 pumpkin
- 2 eggs
- 2 evaporated milk
- 1 cinnamon
- 2 salt
- 1/2 ginger
- 1/4 allspice
- 1/4 sugar
- 1 pecans
- 1 butter
- 1
Instructions:
1. Spray the bottom of a 9" x 13" glass pan with Pam.
2. In a large bowl, mix the pumpkin, spices, eggs and egg whites, sugar and evaporated milk.
3. Pour the pumpkin mixture into the bottom of the prepared pan.
4. Sprinkle the dry cake mix over the top evenly.
5. Sprinkle the pecans evenly over the cake mix.
6. Melt the butter, then drizzle it evenly across the top of the cake mix and nuts.
7. Bake for one hour at 350 degrees Fahrenheit.
8. Serve warm or cold, depending on how you like your pumpkin pie!
9. Top each serving with a dollop of whipped cream if desired.
Title: King Arthur Flour's Best Fudge Brownies
Ingredients:
- 1 unsalted butter
- 2 1/4 sugar
- 4 eggs
- 1 1/4 salt
- 1 baking powder
- 1 vanilla extract
- 1 all-purpose flour
- 1 chocolate chips
- 1 1/2
- 2
Instructions:
1. Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3. While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth.
4. Add the hot butter/sugar mixture, stirring until smooth.
5. Add the flour and chips, again stirring until smooth. If you want the chips to remain visible in the brownies, wait about 20 minutes before adding them to the batter. Otherwise, they'll melt.
6. Spoon the batter into a lightly greased 9" x 13" pan.
7. Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
Title: Almond Macaroons (Makroul El Louse)
Ingredients:
- 4 granulated sugar
- 1 3/8 lemon zest
- 2 eggs
- 1 all-purpose flour
- 2 water
- 2 powdered sugar
Instructions:
1. Preheat oven to 350ºF. In a large bowl, combine almonds, 1-1/4 cup of the granulated sugar and lemon peel. Beat in eggs.
2. Divide almond mixture in half. Dust your hands with flour. With floured hands, shape each half of almond mixture into a roll, 1-1/2 inches in diameter. Cut each roll into 18 slices. With floured hands, shape each slice into a ball; sprinkle with flour.
3. Place balls on an ungreased baking sheet; bake 15 minutes, or until lightly browned. Cool on a rack.
4. In a small saucepan, combine remaining 1/8 cup granulated sugar and water. Bring to a boil, stirring constantly. Boil until syrup forms, 15 to 20 minutes; do NOT let syrup brown. Pour syrup into a shallow bowl. Cool, then stir in orange juice or liqueur. Dip baked macaroons into syrup, then roll in powdered sugar; set aside to dry.
Title: Western Slope Peach Cobbler
Ingredients:
- 1 1/2 sugar
- 1/3 cornstarch
- 1/2 cinnamon
- 1/4 sugar
- 6 -8 flour
- 1 baking powder
- 1 egg
- 1 margarine
- 1
- 8
Instructions:
1. Cooking day: mix 1 1/2 cup sugar, cornstarch, cinnamon, and almond extract together; add fresh fruit to mixture.
2. Place in freezer bag; remove as much air as possible, and seal; take a cake pan, or a pan that has sides, and lay the bag flat in it; place the pan in the freezer and"flash freeze"; once it is frozen, remove from pan and stack inside your freezer.
3. Serving day: thaw fruit (make sure to place in refrigerator in a pan or on a plate).
4. Pour thawed mixture into a greased 9 x 13 inch baking dish.
5. Make the topping--mix sugar, flour, and baking powder together.
6. Beat the egg and mix with flour/sugar mixture until crumbly; sprinkle over fruit.
7. Melt margarine and drizzle over the top; bake at 350° for 45-60 minutes, until light brown.
8. Serve warm with ice cream.
Title: Chocolate Pecan Squares
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 3/4 butter
- 1 brown sugar
- 3/4 light corn syrup
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350. In a bowl combine flour, baking soda and salt; set aside.
2. In mixing bowl blend butter and sugar using electric mixer. Add corn syrup, egg, and vanilla; mix until mixture is well blended and smooth.
3. Add flour mixture, do not over mix. Fold in pecans and chips. Spread evenly into ungreased 15x10x1 inch baking pan.
4. Bake 30 minutes or until golden brown. Cool; cut into bars.
Title: Lemon-Irish Whiskey Cake
Ingredients:
- 1 lemon, zest of
- 1/4 butter
- 3/4 eggs
- 3/4 flour
- 3 salt
- 2
- 1
- 3/4
Instructions:
1. Place julienned lemon zest in a small bowl. Add whiskey and let soak overnight.
2. The next day, preheat oven to 350°F Grease a 9 inch cake pan.
3. Cream the butter and sugar together until light and fluffy. Whisk in the eggs.
4. Sift the flour and add to the butter mixture along with the salt. Stir to blend.
5. Fold in the ground almonds.
6. Strain the whiskey, discarding the zest, and stir the whiskey into the batter.
7. Pour into the prepared pan, and bake about one hour, until golden brown, and a toothpick inserted in the center comes out clean.
Title: Plum Cobbler
Ingredients:
- 2 black plums
- 5 sugar
- 1 water
- 2 water
- 1/2
Instructions:
1. Heat oven to 425 F.
2. Have ready a 2 quart 2 inch- deep baking dish.
3. Place dish on foil-lined rimmed baking sheet (to catch drips) Put fruit in baking dish.
4. Add 1/4 cup sugar and 2 tablespoon water; toss gently to mix and coat.
5. Cover tightly with foil.
6. Bake 25 minutes or until hot and juices bebble.
7. Stir biscuit mix and 1/2 cup water until soft dough forms.
8. Drop by spoonsful in 6 evenly spaced mounds on hot fruit.
9. Sprinkle with 1 tablespoon sugar.
10. Bake 15 to 20 minutes until biscuits are golden brown.
11. Serve warm.
Title: Lemon Soymilk Pudding
Ingredients:
- 6 cornstarch
- 2 lemons, zest of
- 1 salt
- 1 sugar
- 1 soymilk
- 2
Instructions:
1. In a large pot (or plastic container if you want to make it in the microwave, which works very well) mix the cornstarch, the grated lemon zest, salt and sugar.
2. Slowly mix in enough soymilk to make a smooth paste.
3. Then mix in the rest, keeping it smooth.
4. Cook over medium heat, stirring constantly until thickened.
5. Stir in as much lemon juice as you like- I recommend 2 large ones but it may be more or less according to taste and how juicy the lemons are.
6. If making in the microwave, microwave on high for 2 or 3 minutes at a time, stirring well in between times, until thickened and then add the lemon juice.
7. If you object to bits of lemon zest it should be strained before you chill it.
8. Anyone who likes lemon desserts goes nuts for this.
Title: Creamy Raspberry Pie
Ingredients:
- 1 frozen raspberries in light syrup
- 1 unflavored gelatin
- 2
- 1
Instructions:
1. Drain yogurt in refrigerator for at least 2 hours or overnight in a cheesecloth-line colander to make yogurt cheese.
2. Drain syrup from berries into a small saucepan; reserve berries. Sprinkle gelatin over syrup and let soften 1 minute Stir over low heat just until gelatin is dissolved.
3. Place yogurt cheese in a lg bowl and whisk in gelatin. Fold in berries. Pour into crust. Cover and refrigerate 2 hr, or until set.
Title: Luscious Vanilla Pound Cake (with Strawberry Variation)
Ingredients:
- 2 1/2 reduced-fat baking mix
- 1 1/2 cornstarch
- 2 butter
- 1 2% low-fat milk
- 6 eggs
- 1/4 vanilla extract
- 2
- 1
- 1/2
Instructions:
1. Combine baking mix, cornstarch, Equal Sugar Lite in mixing bowl.
2. Mix in yogurt, melted butter, milk, eggs and flavorings until well blended.
3. Spoon mixture into a 9 or 12-cup Bundt® cake pan or a 9 x 5-inch loaf pan well-sprayed with non-stick cooking spray.
4. Bake in preheated 350°F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean.
5. Let cool in pan 10 minutes.
6. Carefully remove cake from pan and cool completely on wire rack.
Title: Grandma's English Pudding
Ingredients:
- 2 flour
- 1 salt
- 1/2 suet
- 1 raisins
- 1 sugar
- 2 cinnamon
- 2/3 sugar
- 3 cornstarch
- 2 water
- 1 vanilla
- 1 butter
- water
Instructions:
1. Combine flour and salt and add enough water to make a firm dough. Role out dough and cover with fine chopped suet, raisins, sugar and cinnamon.
2. Roll up like a jelly roll, then role securely in cheese cloth and tie the ends with string.
3. Place in a large pot and cover with water. Bring to a boil and simmer for 1 1/2 hours. Keep water well over the pudding.
4. Mix sauce ingredients and bring to a boil. Simmer to thickness desired and then take off range. Add vanilla or desired flavoring along with butter.
5. Slice pudding, spoon over sauce and serve hot.
6. NOTE: Ask you butcher or friendly meat department for suet.
Title: Easy-Peasy Scrambled Peach Cobbler
Ingredients:
- 1 flour
- 1 sugar
- 1/2 unsalted butter
- 1 milk
- 1
Instructions:
1. Heat oven to 350 degrees.
2. In a large, glass baking dish, put in the stick of butter (whole is fine) and put it in the oven to let the butter melt while the oven heats.
3. In a large mixing bowl, combine the flour, sugar, and milk.
4. Add peaches to the mixture. (The number of ounces can vary slightly, no problem, and you can use canned slices or cut halves, whichever you prefer -- I buy halves and then cut each half into four bite-sized pieces before adding them to the mix).
5. Pull dish out of the oven and pour the mixture in with the melted butter.
6. Bake at 350 for 30 minutes.
7. OPTIONAL: After baking, while the cobbler is cooling, I like to sprinkle a little bit of powdered sugar and cinnamon on top to give it a little more flavor and "pretty it up" a little. :).
8. PLEASE NOTE: In a reply to a review on this recipe, I apologize for being unclear before. When you add any ingredients, you must then stir them together. I assumed stirring the mix was an obvious step, but apparently I was mistaken. Again, my sincerest apologies.