lumicero/recipes-ing2inst huggingface dataset:
Title: Pear Halves Poached in Sangria With Toffee and Cream
Ingredients:
- 6 pears
- 750 sugar
- 1/2 cinnamon
- 2 nutmeg
- 2 butter
- 1/2 - 1 margarine
- 1 light brown sugar
- 1/4 chocolate chips
- 8 heavy cream
- 1/2 confectioners' sugar
Instructions:
1. --For pears---
2. Peel, halve, core and de-stem pears.
3. Pour entire bottle of sangria in large saucepan or small pot.
4. Add sugar, cinnamon and nutmeg.
5. Stir until sugar is dissolved over a high heat-creating a syrup mixture.
6. Place pear halves in syrup mixture, ensuring that they are at least 90% covered.
7. You can add a bit of water and more sugar if needed.
8. Allow the pears to poach over high heat until they soften, but are still slightly firm.
9. The firmness is a personal preference.
10. I like them more firm--about 40 minutes.
11. When they are poached to your satisfaction, remove the pears and set them aside.
12. Leave the syrup mixture on the high heat- reduce until thickened.
13. --For toffee--- Take out a baking sheet Place butter and brown sugar in medium sauce pan Stir over medium heat until mixture begins to bubble Lower heat slightly and continuously stir until the mixture begins to hold together while you are stirring.
14. Test for doneness by dropping a bit of the toffee from a spoon into a glass of water.
15. If the toffee bead is hard when pressed, it is done.
16. Spread toffee out on baking sheet.
17. Distribute chocolate chips evenly on toffee.
18. When they begin to show a sheen, spread them out with a spatula so the chocolate covers all of the toffee.
19. Place in refrigerator until well hardened.
20. Break into manageable sized pieces, a few larger than the others.
21. --For cream--- With a whisk or mixer, whip the cream and confectioner's sugar until the cream can stand on its own.
22. It should start to form peaks without getting lumpy.
23. Lumpy means you are about to make butter instead of whipped cream.
24. This is from experience.
25. --To Plate this dessert-- Drizzle the plate with your syrup Place the pear halves, cut side down on the plate so the wide ends are together.
26. Stand a larger piece of toffee between the pear halves.
27. You may have to tuck the bottom edge under one of the pear halves and let it lean a bit.
28. Place healthy dollops of creme anywhere toffee and pear meet.
29. Heck, put it anywhere you like!
30. Break up smaller pieces of toffee and scatter them around the plate a bit.
31. Serve immediately or you will pick at it and it won't be pretty anymore, then you'll end up eating it yourself.
Title: Blackberry Crunch
Ingredients:
- 1 rolled oats
- 1 all-purpose flour
- 3/4 brown sugar
- 1/2 cinnamon
- 1/2 butter
- 1
Instructions:
1. Oven@ 375 Combine first 5 ingredients until crumbly.
2. Sprinkle half of the crumb mixture in bottom of a 9-inch baking dish.
3. Cover with pie filling.
4. Top with remaining crumb mixture.
5. Bake 40 minutes.
6. I recommend that you eat this dessert warm with vanilla icecream!
Title: Aunt Colleen's Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin puree
- 1 lemon juice
- 3/4 flour
- 1 baking soda
- 2 pumpkin pie spice
- 1/2 salt
- 8 cream cheese
- 1/2 vanilla
- 1 powdered sugar
- 4 margarine
- butter
Instructions:
1. Beat eggs on high speed for 5 minutes.
2. Add the rest of the cake ingredients, mix together gently but well.
3. Line 10 x 15 jelly roll pan with foil and grease well (or use parchment paper - don't grease).
4. Pour batter into pan.
5. Bake at 350 degrees for 15 minutes.
6. Let cool slightly, then roll up (still on the foil or parchment paper).
7. Hint - When rolling - roll it so the long sides remain long.
8. Let cool for ATLEAST 30 minutes.
9. Prepare filling by mixing ingredients together well.
10. Unroll the cake and spread the filling on the cake, reroll without the foil.
11. Good warm, cold, or can be frozen and kept for several weeks - IF nobody finds it!
Title: Milk Chocolate Frosted Layer Cake
Ingredients:
- 1 1/4 cake flour
- 1/4 baking powder
- 1/2 unsalted butter
- 1 eggs
- 1/2 sugar
- 6 salt
- 1 heavy cream
- 1
- 1 1/2
Instructions:
1. Preheat the oven to 325°.
2. Butter and flour two 9" -square cake pans; set aside.
3. In a medium bowl, whisk the cake flour, cocoa and baking powder; set aside.
4. In a medium saucepan, melt the butter in the milk over low heat.
5. Transfer to a large bowl and allow to cool slightly.
6. Whisk in the egg yolks and 1/2 cup of the sugar.
7. Add the dry ingredients and whisk until smooth; set aside.
8. In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy.
9. Fold beaten egg whites into the batter until no streaks remain.
10. Divide the batter between the two cake pans and bake for 25 minutes, or until the cakes are springy and a toothpick inserted in the centers comes out clean.
11. Transfer the cakes to a rack and allow to cool completely.
12. While the cakes are cooling, in a medium saucepan, bring the heavy cream to a simmer.
13. Put the chocolate in a heatproof bowl and pour the hot cream on top.
14. Allow to stand for 3 minutes, then whisk melted chocolate until smooth.
15. Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.
16. Turn the cakes out of the pans and put one layer on a plate.
17. Top with 1 cup of the frosting, spreading it to the edge.
18. Top with the second layer and spread the remaining frosting over the top and sides.
19. Let the cake stand at room temperature for about 30 minutes before cutting into squares.
20. Serve and enjoy.
Title: Graham Wafer Squares
Ingredients:
- 1/2 margarine
- 1/2 brown sugar
- 2 egg
- 1 coconut
- 2 1/2 walnuts
- 1 cherries
- 1/2
Instructions:
1. Melt margarine in saucepan over medium heat. Add sugar, cocoa and egg. mix; bring to a boil, boil for 1 minute.
2. Add remaining ingredients all at once.
3. Remove from heat; mix well. Press into 8x8-inch pan. Cool.
4. Ice with almond icing and cut into squares.
Title: Two-Layer Cake Frosting
Ingredients:
- 5 all-purpose flour
- 1 milk
- 1 butter
- 1 granulated sugar
- 1 vanilla extract
Instructions:
1. blend flour and milk in saucepan. Cook over medium heat until thickened, stirring constantly.
2. Let stand at room temperature for several hours.
3. Cream butter, sugar and vanilla in mixing bowl until light and fluffy.
4. Add milk mixture gradually, beating constantly until fluffy.
5. Frost cooled cake.
6. Enough frosting for a 2 layer cake.
Title: Peanut Butter and Banana Scones
Ingredients:
- 275 biscuit mix
- 1 baking powder
- 1/2 bicarbonate of soda
- 1/4 xanthan gum
- 1 salt
- 150 vanilla extract
- 50 bananas
- 100 peanut butter
- 1 egg
- 80 milk
- 115 milk
- 2
Instructions:
1. In a bowl, whisk together all dry ingredients – flour, baking powder, xanthan gum, and salt.
2. In a separate bowl, beat together the wet ingredients – peanut butter, banana, egg, vanilla, milk, and sugar.
3. Add the dry mixture in to the wet.
4. Turn resulting dough on a lightly floured surface and knead.
5. Roll it to about 1/2” thick.
6. Cut it into individual rounds using a 2.5” cookie cutter.
7. Brush the tops with milk.
8. Bake for 20 minutes at 190C/375°F.
9. Allow to completely cool on a cooling rack.
10. Finally, if you want to sweeten the scones, then you can smother them with some delicious raspberry jam.
Title: Chocolate Zucchini Cake With Broiled Topping
Ingredients:
- 2 eggs
- 1/2 honey
- 1 brown sugar
- 1/3 buttermilk
- 1/2 baking soda
- 1 baking powder
- 1 zucchini
- 3/4 buckwheat flour
- 2 all-purpose flour
- 1 salt
- 1/2 butter
- 1 3/4 brown sugar
- 1 milk
- 1/4
- 1/2
- 1/8
- 1/2 - 1
Instructions:
1. Prepare a 9 x 13 inch pan by greasing it.
2. Preheat oven to 350 degrees.
3. To make cake, beat eggs, oil, honey and brown sugar tog.
4. Mix dry ingredients (baking powder, salt, flour, buckwheat flour and cocoa) and set aside.
5. Mix tog buttermilk and soda and set aside.
6. Add zucchini to egg mixture, then add 1/3 of the flour mixture.
7. Mix the remaining flour mixture and buttermilk alternately into the egg mixture.
8. Add almond flavoring.
9. After this is all mixed tog well, pour into prepared cake pan.
10. Bake at 350 degF for 35- 40 minutes, testing with a tooth pick to see if done, especially in the middle or in the cracks.
11. While the cake is baking, prepare the topping by melting the butter, then add brown sugar and milk.
12. After the cake is done remove from oven and spread 1/2 of the topping mixture over the cake, making sure all the cake has topping on it, then sprinkle the sliced almonds over the cake evenly and to taste.
13. Drizzle the remaining syrup of the almonds on the cake and return to oven.
14. Broil the cake until it is nicely browned,watching not to burn the topping.
15. Can be served warm or cold.
16. Top each serving with some whipped topping, like whipped cream, to taste.
17. Enjoy!
Title: Chocolate Ginger Cake With Bourbon Sauce
Ingredients:
- 1/2 unsalted butter
- 1/2 unsulphured molasses
- 1/2 light brown sugar
- 3/4 eggs
- 2 fresh ginger
- 1/4 all-purpose flour
- 2 baking soda
- 1 coarse salt
- 3/4 ground ginger
- 1/2 ground cinnamon
- 1 unsalted butter
- 1 dark brown sugar
- 1/2 pure vanilla extract
- 2 Bourbon
- 1
- 1/4
Instructions:
1. Preheat oven to 325 degrees. Butter a 9 inch Bundt pan. Dust with cocoa powder and tap out excess; set aside. Put butter molasses, brown sugar and ½ cup water in a medium saucepan over medium low heat. Cook, stirring constantly, until butter has melted. Transfer to a large bowl. Let cool 5 minutes.
2. Add eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
3. Gently fold the flour mixture into the molasses mixture until just combined. There should be lumps remaining. Pour batter into prepared pan. Bake cake until a cake tester inserted into center comes out clean, about 30 minutes. Let cake cool completely in pan on a wire rack.
4. Invert cake, and unmold into a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back and forth motion. Serve immediately.
Title: Almond Biscotti
Ingredients:
- 2 all-purpose flour
- 1 granulated sugar
- 1 baking powder
- 1 eggs
- 3 vanilla extract
- 1 salt
- 1
- 1/8
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix flour, sugar, nuts and baking powder and pinch of salt either in the food processor or mixer, or even by hand.
3. Whisk eggs and extracts in another bowl until well beaten.
4. Add egg mixture to flour mixture and process or beat just until combined. Mixture will be sticky and thick.
5. Grease or spray a cookie sheet.
6. Divide dough into two parts and transfer to cookie sheet. With floured hands, shape into 8" long, 1/2" high loaves. If desired, sprinkle with a bit more of granulated or raw sugar.
7. Bake for 20-25 minutes, until pale golden and center of loaf is firm when touched. Remove from cookie sheet and cool.
8. Place on cutting board and cut into 1/2" thick slices on the diagonal.
9. Arrange cookies cut side down on same sheet. Bake another 12-18 minutes, until cookies are turning golden but still a bit soft.
10. Let cool and store in airtight container.
Title: Wheaties Nut Drops
Ingredients:
- 1/2 shortening
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 1/4 flour
- 1 baking powder
- 1/2 salt
- 1
- 4
Instructions:
1. Heat oven to 375degrees.
2. Mix shortening, sugar, eggs and vanilla thoroughly together.
3. Measure flour.
4. Stir flour, baking powder and salt together.
5. Blend shortening and flour mixtures together.
6. Stir in nuts.
7. Carefully fold in Wheaties.
8. Drop by teaspoonfuls about 3" apart on lightly greased baking sheet.
9. Bake 8 to 10 minutes.
Title: Fluffy Coconut Cupcakes
Ingredients:
- 1 cake flour
- 3 1/2 cake flour
- 2 baking powder
- 3/4 salt
- 1/2 baking soda
- 1/4 Splenda sugar substitute
- 2 Splenda sugar substitute
- 1/4 butter
- 1 1/2 margarine
- 2 nonfat milk
- 1 2/3 plain fat-free yogurt
- 1/2 vanilla extract
- 2 1/2 flaked coconut
- 2/3 sugar
- 1 water
- 1/4 cream of tartar
- 1/4 salt
- 1 vanilla extract
- 3
- 1
- 1/4
Instructions:
1. For the cake Preheat oven to 350°.
2. Line Muffin tin with muffin cups.
3. Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.
4. Pour cake batter into cupcake pans with foil. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cakes comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
5. For frosting Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160°. Add extracts; beat until blended.
Title: Orange and Olive Oil Cake With Orange Marmalade Glaze
Ingredients:
- 1 orange
- 1/4 lemon
- 1 1/2 water
- 15 sugar
- 1 1/2 flour
- 1 1/2 sugar
- 1 baking powder
- 1/4 baking soda
- 1/4 salt
- 2 eggs
- 3 oranges
- 2/3 olive oil
Instructions:
1. Start the marmalade by slicing the orange as thin as possible and then cutting each slice into quarters. Remove all the seeds and discard them.
2. Place orange pieces along with water and lemon juice in a thick-bottomed pot and boil for 10 minutes. Then reduce to a simmer and leave for 40 minutes.
3. Prep an 8-inch spring-form pan by rubbing with a little oil and sprinkling in some flour. Shake out the excess flour. Preheat the oven to 375°F.
4. Zest and juice the oranges for the cake. You need 2/3 cup orange juice. If you have extra you can discard it or drink it. If you don't have enough you can add a bit of water to make up the difference.
5. In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well with a wooden spoon. Then add the eggs, breaking the yolks with the spoon. Add the orange juice, zest, and olive oil and mix to combine, about 60 strokes.
6. Pour batter into the spring-form pan and place inside a lasagna pan (in case some batter leaks out the bottom of the spring-form). Bake for about 40 minutes. The top should be browned and the sides should spring back when lightly poked with your finger. Don't poke the middle as it might collapse if it's not done enough.
7. When your marmalade time goes off, add the sugar, raise the heat, and boil about 20 minutes, until it reads 225 on a candy thermometer. You will need to stir very frequently to keep it from burning or boiling over. When the temperature is reached, remove from heat and let it cool completely (this can take a couple hours).
8. When the cake is done, remove from oven and place on a wire rack to cool 10 minutes (still in the spring-form). At the end of the 10 minutes, use a knife to loosen the sides and remove the spring-form side. Allow to cool another 30 minutes, then use the knife to loosen the bottom and remove the base of the spring-form.
9. When the cake and marmalade are both completely cool, use a spoon to glaze the top of the cake. Store in the fridge to keep the marmalade from getting too soft and running down.
Title: Chocolate Zucchini Rum Cake
Ingredients:
- 2 1/2 flour
- 1/2 baking powder
- 1 1/2 baking soda
- 1 ground cinnamon
- 1 salt
- 1/8 unsweetened applesauce
- 3/4 dark brown sugar
- 3/4 sugar
- 3/4 eggs
- 2 zucchini
- 2 brandy
- 2 water
- 1/3 buttermilk
- 1 canola oil
- 1 chocolate chips
- 1/2 powdered sugar
- 1 2/3 rum
- 3
Instructions:
1. Position a rack in the center of the oven.
2. Preheat the oven to 350 degrees F.
3. Generously grease a nonstick 10-inch tube pan.
4. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
5. Make a well in the center of the ingredients and set aside.
6. In a medium sized bowl, applesauce, brown and white sugars, eggs and egg whites, zucchini, rum, buttermilk and oil.
7. Beat for 1 minute with a handheld mixer on medium/low until frothy.
8. (Use a small grater holes for grating the zucchini. It is not necessary to peel them, but make sure they are well-rinsed.- Drain any excess water from the grated zucchini before using. Place in colander and let drain for about 10 minutes before using. Do n) Pour applesauce mixture into the well made in the flour and dry ingredients.
9. Quickly fold ingredients together with rubber spatula until almost combined.
10. Continue to fold in chocolate chips until a few wisps of flour remain.
11. Do not overmix.
12. Pour into a prepared tube pan and bake for 40-45 minutes or until done.
13. The cake will spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs attached.
14. Do not overbake.
15. Let sit on a wire rack for 15 minutes and then unmold cake.
16. Place right-side-up on a wire rack to cool completely.
17. To serve, combine powdered sugar and rum in a small bowl.
18. Place on a rimmed cake plate and glaze with the rum glaze.
Title: Apple Quesadillas
Ingredients:
- 5 -8 apples
- 2 tart apples
- 1 fresh lemon juice
- 3 ground cinnamon
- 1 butter
- 6 maple syrup
- wheat flour tortillas
Instructions:
1. In a large bowl toss lemon juice, cinnamon and apples.
2. Melt butter in a deep skillet, stri in apples and cover and cook on medium heat for 5-10 minutes.
3. Until cooked but still retaining their shape.
4. stir in the maple syrup and set aside.
5. warm a lightly oiled, nonstick skillet on high heat.
6. Place a tortilla in the skillet and heat for one or two minutes.
7. Flip and place one cup of capples on one half and cook for another 2 minutes, just until the tortilla is lightly crispy and browned.
8. Fold in half and transer for a warm plate.
9. Repeat for 5 more tortillas.
Title: Triple Chocolate Muffins
Ingredients:
- 3 plain flour
- 3 baking powder
- 1 brown sugar
- 1 1/2 white chocolate chips
- 100 milk
- 100 butter
- 1 1/2 eggs
- 120 vanilla
- 2
- 1
Instructions:
1. Preheat oven to 160 celcius.
2. Prepare 5 cm muffin pans.
3. Sift flour, cocoa and baking powder together.
4. Add brown sugar, choc dots and white choc dots.
5. Combine milk, melted butter, vanilla and eggs. Mix through the dry ingredients until all are combined.
6. 3/4 fill each muffin case and bake for 20 - 25 minutes.
7. when baked, cool in tin for 10 minutes before removing to wire rack.
8. Enjoy warm or cold.
9. Freezes well.
Title: Nutty Apple Crisp
Ingredients:
- 5 apples
- 2 lemon juice
- 1/4 water
- 1/2 all-purpose flour
- 1/2 rolled oats
- 1 light brown sugar
- 3/4 nutmeg
- 1 salt
- 1/2 butter
- 1 margarine
- walnuts
Instructions:
1. Preheat oven to 350°F.
2. Toss apples with lemon juice and water in a shallow 2-quart baking dish.
3. In a large mixing bowl, combine flour, oats, brown sugar, nutmeg, and salt; mix to blend throughly.
4. Cut in butter or margarine until mixture resembles coarse crumbs; mix in walnuts.
5. Crumble over apples to cover completely.
6. Bake for 40-45 minutes until top is lightly browned.
7. Serve warm or at room temperature.
Title: Macaroni Fruit Pudding
Ingredients:
- 6 macaroni
- 20 milk
- 1 egg
- 2 golden syrup
- 2 currants
- 2 sultanas
- 1 butter
- nutmeg
Instructions:
1. Boil the macaroni as usual in water and salt (no oil).
2. Drain and return to pan.
3. Add the milk, bring to the boil, stirring all the time.
4. Remove from the heat, stir in the beaten egg and the syrup.
5. Add fruit and butter, mix well.
6. Pour into a buttered pie dish, grate nutmeg over.
7. Bake in a moderate oven (355F-gas mark 5) for 30 minutes.
Title: Honey and Fig Cake
Ingredients:
- 6 eggs
- 1 sugar
- 2 applesauce
- 1 honey
- 1 allspice
- 1 cinnamon
- 1/4 ground cloves
- 3 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1 dried fig
- 1/2
Instructions:
1. Preheat the oven to 300°F.
2. Grease and flour 2 loaf pans.
3. In a large bowl, mix eggs, sugar, honey and apple sauce.
4. Sieve flour, baking powder, baking soda and spices.
5. Stir in flour mix to egg mix.
6. Fold in figs and nuts (if using).
7. Pour batter into the prepared pans.
8. Bake for 1 hour or until a skewer inserted comes out clean.
9. Let cool completely before slicing.
Title: Soft Sugar Cookie Cutouts
Ingredients:
- 1 1/2 sugar
- 1 unsalted butter
- 2 eggs
- 1 vanilla
- 1 light sour cream
- 2 orange zest
- 4 1/3 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
Instructions:
1. In a large mixing bowl, beat together sugar and butter until creamy. Beat in eggs, vanilla and sour cream until fluffy. Mix in orange peel.
2. In a seperate bowl, combine flour, baking powder, baking soda, and salt. Gradually add flour mixture into creamed mixture. Beat until well-combined.
3. Divide dough in half and wrap each half in plastic wrap or wax paper. Chill for about 2 hours.
4. When dough is chilled, preheat oven to 400.
5. Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters and place cookies on ungreased cookie sheets about 2" apart. (If desired, sprinkle with colored sugars). Bake at 400 for 6-9 minutes or until edges slightly golden. Cool about 2 minutes before removing to wire racks to cool.
Title: Aunt Zana's Amish Sugar Cookies (Eggless)
Ingredients:
- 1 granulated sugar
- 1 powdered sugar
- 1 butter
- 1 pure vanilla extract
- 1 all-purpose flour
- 4 1/2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, cream together sugar, powdered sugar, oil, butter, and vanilla extract.
3. Add flour, baking soda and cream of tartar.
4. Mix well.
5. Take teaspoonfuls of dough & roll into balls.
6. Place on cookie sheet and press to about the size of a nickel.
7. Bake for 10-12 minutes.
Title: Cranberry Granola Cookies
Ingredients:
- 1 1/4 unsweetened applesauce
- 3/4 sugar
- 1 vanilla
- 3/4 light brown sugar
- 1/4 granola cereal
- 1 tapioca flour
- 1 1/2 xanthan gum
- 1/2 salt
- 1/4 dried cranberries
- 1
Instructions:
1. Combine the first 5 ingredients (unsweetened applesauce thru vegetable oil) and set aside.
2. In a separate bowl, combine the remaining ingredients except the cranberries.
3. Add the applesauce mixture to the granola mixture until combined. Then stir in the cranberries.
4. Drop cookies onto a baking sheet with a tablespoon.
5. Bake at 375° F for 6-8 minutes or slightly firm and lightly browned around the edges. Let cookies cool on the baking sheet for a couple minutes for easier removal. Remove and cool completely. Then enjoy!
6. Store cooled cookies in a sealed container in the refrigerator.
Title: Fresh Blackberry Bars
Ingredients:
- 1 all-purpose flour
- 3/4 brown sugar
- 1/4 butter
- 1/2 sour cream
- 1 egg
- 3/4 baking soda
- 1/4 salt
- 1 ground cinnamon
- 1/2 vanilla extract
- 1 fresh blackberries
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour and brown sugar, cut in butter with a pastry blender until mixture resembles coarse meal.
3. Press 1 1/3 cups of mixture in bottom of an ungreased 8x8 inch square pan.
4. Combine remaining crumb mixture, sour cream, and next five ingredients.
5. Blend well.
6. Stir in blackberries.
7. Spoon over crust, spreading evenly.
8. Bake at 350 degrees for 35 minutes.
9. Let cool; cut into bars.
10. Sprinkle with powdered sugar.