lumicero/recipes-ing2inst huggingface dataset:
Title: Grandma's Awesome Pie Crusts
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 shortening
- 1/3 water
- 1/3 milk
- 1/3
Instructions:
1. In a bowl, combine flour and salt.
2. Cut in shortening with pastry blender or two knives until mixture looks like coarse crumbs.
3. Add water, oil, and milk.
4. Mix JUST until combined.
5. Roll out into whatever size you need!
Title: Almond-Lemon Macaroons (Passover Almendrados)
Ingredients:
- 2 granulated sugar
- 30 egg
- 1 lemon, zest of
- 1
Instructions:
1. Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
3. Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
4. Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
Title: strawberry tiramisu
Ingredients:
- 2 eggs
- 1/4 caster sugar
- 300 mascarpone
- 1/2 strawberries
- 15 rum
- 1/3 brandy
- 2 ladyfingers
- 14 strawberry
- 1
Instructions:
1. Using an electric beater, beat together egg yolks and sugar until pale and thick.
2. Beat in mascarpone.
3. Whisk egg whites to soft peaks.
4. Fold cream then egg whites into mascarpone mixture.
5. Fold in strawberries.
6. Combine coffee and rum or brandy.
7. Dip half the sponge fingers briefly in the mixture to moisten the outside.
8. (Do not soak fingers in mixture, they will fall apart) Line the base of a serving bowl with the sponge fingers.
9. Spoon half the mascarpone mixture into the bowl.
10. Cover with remaining sponge fingers that have been dipped in the coffee mixture.
11. Spoon over remaining mascarpone mixture.
12. Cover and refrigerate for at least 4 hours.
13. Just before serving, sift a little cocoa over the tiramisu.
14. Garnish with strawberry halves.
Title: Cranberry Orange Tassies
Ingredients:
- 1 water
- 2/3 dried cranberries
- 1/3 orange marmalade
- 1/4 walnuts
- 3 white chocolate chips
- 1
Instructions:
1. Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside.
2. Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds usings a 2 1/2 inch cookie cutter.
3. Preheat oven to 375*F. Using a tamper press the dough into ungreased mini-muffing pans (you can also press the dough by hand, but the tamper makes things go much faster.).
4. Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess.).
5. Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.
6. Tassies can be frozen in a single layer for up to one month.
Title: Raspberry Lemon Blender Pie
Ingredients:
- 1 fresh lemon
- 1 fresh raspberries
- 4 raspberry gelatin powder
- 1 3/4 eggs
- 1/4 sugar
- 1 butter
- 1/4 vanilla
- 1/4 evaporated milk
- flour
Instructions:
1. Put lemon pieces including rind in blender and the raspberries. Puree. Take out of blender and add beaten eggs, sugar, butter, vanilla and evaporated milk and flour. Whisk so the flour and all is blended.
2. Preheat oven to 350°F.
3. Put pie crust in deep dish pie pan.
4. Prick unbaked pie shell and bake 8 minutes.
5. Take out pour in filling.
6. Wrap foil around outside edges of crust.
7. Bake 50 minutes until top is nicely browned and filling set. Place a knife in the middle to see if it comes out clean. If so, the filling in the middle is done.
8. Note: This is a good recipe to use up all of the lemons, blend freeze in cubes and put in plastic bags.
Title: Chocolate Christmas Fruitcake
Ingredients:
- 1/2 dark raisin
- 1 dark rum
- 1 hazelnuts
- 3/4 butter
- 1/2 granulated sugar
- 1/2 eggs
- 3/4 vanilla extract
- 1 1/4 all-purpose flour
- 4 baking powder
- 1 baking soda
- 1 salt
- 6 -8 rum
- 2
- 1
- 1/2
- 1/4
- 1/3
Instructions:
1. In a Ziploc bag mix together mixed peel, candied cherries, raisins and rum. Seal bag and leave on countertop for a full week (7 days!). Turn the bag daily to ensure fruit marinates evenly.
2. To remove skin from hazelnuts: place in a baking sheet in 350 degree oven for about 7 minutes. Rub with fingers or paper towel and skin will slide off easily. Chop them in half.
3. Mix together almond and hazelnuts, set aside.
4. Preheat oven to 325 degrees F.
5. Cream together butter and sugar.
6. Beat in eggs one at a time.
7. Stir in vanilla and maple extracts and melted chocolate.
8. Add sifted flour, baking powder and soda, and salt.
9. Fold in the fruit and any liquid remaining (should have almost all been absorbed!) as well as the nuts.
10. Distribute evenly between two small to medium greased and floured loaf pans.
11. Bake for 45 minutes then test for doneness. If not done continue baking as long as necessary checking after 5 to 10 minute intervals but do not over cook or cake will be dry.
12. Cool completely in baking pans. Remove and brush with extra rum.
13. Seal in foil or freezer wrap and freeze until Christmas.
14. Thaw completely to room temperature before slicing and serving.
Title: Chocolate Cherry Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 butter
- 1/2 margarine
- 1 sugar
- 1/4 baking soda
- 1/4 baking powder
- 1/4 salt
- 1 egg
- 1 1/2 vanilla
- 48 maraschino cherries
- 1 sweetened condensed milk
- 1/2
Instructions:
1. Combine flour and cocoa; set aside.
2. Beat butter in a med bowl on med speed until softened.
3. Add sugar, baking soda, baking powder and salt.
4. Beat until well mixed.
5. Beat in egg and vanilla, scraping the side of the bowl.
6. Gradually beat in flour mixture.
7. Shape dough into 1-inch balls.
8. Place 2-inches apart on an ungreased cooking sheet.
9. Press down the centers with your thumb.
10. Drain cherries, reserving juice.
11. Place a cherry in the center of each cookie in the depression you made with your thumb.
12. Combine chocolate pieces and condensed milk in a small saucepan.
13. Cook and stir over low heat until the chocolate is melted.
14. Stir in 4 teaspoons of the reserved cherry juice.
15. Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
16. If the frosting is too thick, thin with additional cherry juice.
17. Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
18. Cool on cookie sheet for 1 minute.
19. Transfer to a wire rack to finish cooling.
Title: Chocolate Cake With Chocolate-Pecan Frosting
Ingredients:
- 2 flour
- 2 granulated sugar
- 1 baking soda
- 1 salt
- 8 unsalted butter
- 8 margarine
- 1 water
- 1/3 sour cream
- 3/4 eggs
- 2 vanilla extract
- 1 unsalted butter
- 8 milk
- 1/3 milk
- 1 confectioners' sugar
- 1/4 vanilla extract
- 1 pecans
- 1
Instructions:
1. To make the cake, position a rack in the center of the oven and preheat to 350 degrees. Lightly butter and flour a 13x9-inch baking pan, tapping out the excess flour.
2. Whisk the flour, granulated sugar, baking soda and salt in a large bowl to combine. In medium saucepan, bring the butter, margarine, water and cocoa to boil over high heat, stirring to dissolve the butter and margarine.
3. Pour into flour mixture and whisk well. Add the sour cream, then the eggs and vanilla, and beat well. Spread evenly in the pan.
4. Bake until the cake springs back when pressed in the center, about 35 minutes. Remove from the oven and place on a wire rack.
5. To make frosting, bring the butter, milk and cocoa to a boil in a large saucepan over medium heat, stirring to dissolve the butter. Gradually stir in the confectioners' sugar, then the vanilla. Stir in the chopped pecans. Pour over the warm cake.
6. Cool the cake in the pan on the rack. Cut into pieces and serve directly from pan.
Title: Banana Cake
Ingredients:
- 1 vanilla instant pudding mix
- 3 egg
- 1 water
- 1/3
- 1/2
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease an 8 inch cake pan.
3. Mix cake mix and pudding together, add rest of ingredients and mix with electric mixer 4 minutes on med high.
4. Pour in pan Bake 30-35 minutes.
Title: Aniseed and Orange Rolls (Borrachuelos)
Ingredients:
- 1/2 anise seed
- 1/4 white wine
- 1/2 self raising flour
- 2 egg
- 1
Instructions:
1. put oil in a pan and fry the aniseed.
2. leave to cool.
3. put the orange juice and wine in a bowl and mix.
4. add the oil and aniseed.
5. place the flour in a bowl, and make a hole in the center, and add the rest of the ingredients (except the syrup) and the egg, beaten.
6. mix to form a fine dough, adding more flour if necessary.
7. Roll out and cut into circular shapes, fold in half and fry.
8. once fried, dip into the syrup and sprinkle hundred's and thousand's over them.
Title: Lime-Almond Cakes in Jars
Ingredients:
- 1 lime, juice and zest of
- 3 sugar
- 3 eggs
- 2 1/2 butter
- 1/3 cream cheese
- 2 cornstarch
- 3 1/2 salt
- 1
Instructions:
1. Preheat oven (350°F, 175°C).
2. Grate lime finely. Divide into two parts. Mix one part with 1 tablespoon sugar. Put into an airtight container and set aside.
3. Divide eggs into yolks and egg whites.
4. Beat the three egg whites with salt until stiff. Add 1 tablespoon sugar and beat further until sugar is dissolved. Set aside.
5. In a bowl mix softened butter with the rest of sugar until the sugar is dissolved.
6. Add cream cheese and mix well.
7. Add egg yolks and mix well.
8. Add lime juice and and the 2nd part of lime peel and mix.
9. Mix finely grounded almonds with cornstarch and add to mixture. Mix until blended. Don't overmix.
10. Fold in the egg whites carefully.
11. With a brush oil 4 preserving jars (see note on jars). But don't oil the rim.
12. Divide dough equally into the 4 jars and bake for 25 - 30 minutes until dough is done or until a toothpick comes out clean.
13. Take out of the oven and while hot close the preserving jars. Let cool completely in the jars.
14. You can store the cakes for about 2 weeks.
15. SERVING: Open the glasses and carefully take out the cakes. Sprinkle each cake with some of the lime sugar. Enjoy.
16. NOTE on preserving jars: they should have a volume of about 1 cup or a bit more. The rim of the glasses should not be oiled, because glasses would not be airtight then.
Title: Ding Dong Mousse
Ingredients:
- 6 instant chocolate fudge pudding
- 16
- 1
Instructions:
1. Cut each Ding Dong into eight pieces.
2. Mix whipped cream and pudding in a large bowl until well blended.
3. Gently fold in Ding Dong pieces.
4. Cover and refrigerate for at least one hour.
5. Before serving, add chocolate sprinkles to the top of the dessert or the bottom of the serving dish.
Title: Orange Zucchini Cupcakes
Ingredients:
- 6 eggs
- 2 2/3 sugar
- 1 baking powder
- 1 baking soda
- 2 salt
- 4 flour
- 2 zucchini
- 2
- 5
- 3
- 2
Instructions:
1. Preheat oven to 350. Line or grease muffin pans.
2. Beat together eggs, sugar, oil, orange juice, almond extract, powder, soda and salt.
3. Add flour and mix well.
4. Stir in zucchini.
5. Fill muffin cups 3/4 full.
6. Bake 20-25 minutes or until toothpick comes out clean.
7. Frost with frosting of your choice. Cream cheese frosting works great.
Title: Summer Fruit Mousse
Ingredients:
- 450 gelatin powder
- 15 cornflour
- 15 caster sugar
- 2 milk
- 75 Grand Marnier
- 150
- 30
- 300
Instructions:
1. Blend fruits and remove pips.
2. Soak gelatin in 3 tbsp water and leave to soak.
3. Whisk cornflour, egg yolks, sugar and milk in a bowl till thick and pale.
4. Heat remaining milk till almost boiling and then gradually pour on egg mixture, stirring constantly. Return to pan and cook, stirring, over a low heat until thickened.
5. Remove from heat and stir in the softened gelatin till completely dissolved.
6. Transfer to a large bowl and leave to cool slightly.
7. Stir in the fruit puree and liqueur and leave to cool until the point of setting.
8. Whip the cream until it just holds its shape, fold into the mousse.
9. Refrigerate until the mousse has set.
10. Serve.
Title: Raspberry & Cream Squares
Ingredients:
- 2 butter
- 1/4 frozen raspberries
- 2 half-and-half
- 1 sugar
- 1/2 sour cream
- 1/4
Instructions:
1. Combine wafers and butter, press half of mixture on bottom of 8 inch square pan (reserve remaining half for topping).
2. Sprinkle berries over crust.
3. Whisk half-and-half and sugar until sugar dissolves.
4. In a separate bowl, whisk sour cream until smooth, and slowly whisk in half-and-half mixture.
5. Pour this over berries.
6. Sprinkle remaining crumbs on top.
7. Cover and freeze for 3 hours or until solid.
8. Cut into squares.
Title: Pineapple Pudding Cake Cake Mix Cake
Ingredients:
- 1 crushed pineapple
- 19 cream cheese
- 1 milk
- 1 1/2 vanilla instant pudding mix
- 1 Cool Whip
- 2 eggs
- 3
- 1/3
Instructions:
1. drain pinesapple reserving liquid
2. pprepare cake mix acording to directions subbing pineapple juice for water plus enough liquid to be amount called for
3. pour into greased flouted cake pan
4. bake at 350 for 25 to 30 minutes
5. cool.
6. beat cream cheese til smooth and fluffy.
7. gradually beat in milk.
8. add pudding mix.
9. beat 2 minutes on low speed fold in pineapple top with cool whip.
Title: Chocolate Chip Oatmeal Cookie Mix
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1 1/4 quick-cooking oats
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 walnuts
- 1/2
- 1
Instructions:
1. In a large bowl combine: flour, baking powder and baking soda; mix well and pour into canning jar, tapping on counter to level ingredients.
2. Add to jar in turn: oats, granulated sugar, brown sugar, walnuts (optional) and chocolate chips, tapping jar on counter to level after each addition. Seal jar and decorate if desired.
3. *Attach a copy of baking instructions to jar.
4. Baking Instructions:
5. 1 jar homemade cookie mix
6. 1/2 cup (1 stick) butter, melted
7. 1 egg
8. 1 teaspoon vanilla extract
9. Preheat oven to 375 degrees.
10. Empty contents of jar into large bowl; add melted butter, egg and vanilla. Mix until completely blended; mixture will be thick. Shape into walnut-sized balls and place on ungreased cookie sheets 2 inches apart. Bake 8 to 10 minutes, or until edges are golden. Remove and cool. Enjoy!
Title: Cooked Buttercream Frosting
Ingredients:
- 2 granulated sugar
- 1 butter
- 1 vanilla extract
- 6 evaporated milk
Instructions:
1. Combine all ingredients in saucepan, mix well.
2. Let stand for 1 hour.
3. Cook to soft boil stage or 234°F on candy thermometer, stirring occasionally.
4. Beat until creamy and of spreading consistency.
5. Frost cooled cake.
Title: Napoleon Torte
Ingredients:
- 1 butter
- 4 flour
- 2 sour cream
- 3/4 granulated sugar
- 5 flour
- 1/4 salt
- 2 milk
- 4 vanilla
- 1 sweetened condensed milk
- 2 vanilla
- 6 butter
- 2
- 1/2
Instructions:
1. To make pastry, cut butter into flour until crumbly and blend in sour cream.
2. Form dough into 10 balls.
3. Cover each with wax paper and refrigerate overnight.
4. Allow dough to stand at room temperature for 15 minutes, then roll each ball into a wafer thin circle on a lightly floured board.
5. Prick all over and bake at 350 degrees F.
6. for 7 to 10 minutes.
7. Cool.
8. To make filling# 1--Mix together sugar, flour and salt in top of double boiler.
9. Gradually add hot milk, stirring constantly.
10. Cook and stir until mixture thickens.
11. Pour a small amount over egg yolks, mix thoroughly and pour back into hot mixture.
12. Cook for 2 minutes.
13. Cool, then add vanilla.
14. To make filling# 2--Pour milk into top of double boiler and cook, stirring frequently, until thickened- about 30 minutes.
15. Add egg yolks slowly in a thin stream, stirring constantly.
16. Add vanilla.
17. Cook and stir for 10 minutes.
18. CHILL.
19. Beat butter until fluffy, then slowly beat in chilled milk mixture.
20. TO ASSEMBLE TORTE: Place one layer of pastry on a platter and spread with either filling.
21. Continue stacking, alternating fillings, until 1 layer of pastry remains.
22. Frost top and sides with remaining filling.
23. Crush remaining pastry layer and cover torte with crumbs.
24. Refrigerate for several hours.
25. Serves 30.
Title: Date Cupcakes With Orange Cream Cheese Frosting
Ingredients:
- 1 pitted dates
- 1/2 boiling water
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 3/4 ground cinnamon
- 1 salt
- 1/4 butter
- 3/4 brown sugar
- 1 egg
- 1 molasses
- 1 vanilla extract
- 1/2 buttermilk
- 1 walnuts
- 1/4 butter
- 4 cream cheese
- 1 powdered sugar
- 1/2 vanilla extract
- 1 orange zest
Instructions:
1. For the cupcakes: Preheat oven to 325 degrees. Line a cupcake pan with 12 paper baking cups, spray inside each liner with nonstick cooking spray.
2. Put dates into a small bowl and pour boiling water over them. Set aside to cool to room tempature, about 10 minutes.
3. In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon, and salt, set aside.
4. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg, molasses, and vanilla. On low speed gradually add flour mixture alternating with milk and beat until blended. Stir in dates and walnuts.
5. Divide batter evenly between prepared baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
6. For the frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter and cream cheese until smooth.
7. On low speed gradually add powdered sugar. Add vanilla and orange zest and beat until smooth and creamy. Spread frosting on cupcakes.
Title: Margarita Cupcakes
Ingredients:
- 3 flour
- 1 baking powder
- 1/2 salt
- 1 butter
- 2 sugar
- 4 eggs
- 1 vanilla
- 2 limes
- 3 buttermilk
- 1 sugar
- 8 coarse salt
- 2 butter
- 1 lime juice
- 1 1/2 lime
- 2 -3 sugar
- 2 -3
- 1
Instructions:
1. for the cupcakes:
2. sift flour, baking powder and salt.
3. cream butter and sugar about 3 minutes until fluffy.
4. add eggs 1 at a time, mixing between each one.
5. add vanilla, lime juice, tequila and zest, mix to combine.
6. add flour and buttermilk alternately, beginning and ending with the flour.
7. fill cupcake cups and bake at 325 for 22-25 minutes.
8. cool 10 minutes in pans then completely on racks.
9. for the buttercream:
10. combine egg whites, sugar and salt in stand mixer bowl (metal) over a pot of simmering water- water shouldn't touch the bowl.
11. whisk until sugar dissolves- use your fingers to test, it won't be too hot to touch and you shouldn't feel any sugar grains. if you take the temp it should be about 160.
12. place the bowl back in the mixer with the whisk attachment and beat medhigh/high until stiff and glossy and cool (about 8-10 minutes, dont worry this is one time you can't over beat).
13. when the bowl and whites are cooled add butter- room temp but cool, not too soft- 2 tbs at a time until it's all added.
14. it might look liquidy but just keep beating. it might then look curdled, keep on beating., if it's really not thickening put it in the fridge for 15-30 minutes, take it out and whip it again, still on med-high. it should be smooth and satiny.
15. add the tequila and lime with the mixer going
16. when cupcakes are completely cool pipe frosting generously
17. * to amp up the margarita flavor brush cooled cupcakes with tequila before frosting and rub lime zest into the green (or white) sugar until fragrant. sprinkle over frosted cupcakes- ad a little salt if you like it too!
Title: Pucker-Up Lemon Cake
Ingredients:
- 1 lemon gelatin
- 1 water
- 1 eggs
- 2/3 powdered sugar
- 4 lemon juice
- 2
- 1/4
Instructions:
1. Preheat over to 350°F.
2. Grease 13x9-inch baking pan.
3. In large bowl mix cake mix, gelatin, water, eggs and oil.
4. Beat on low speed of mixer until combined.
5. Beat on high 2 minutes until smooth.
6. Pour into prepared pan.
7. Bake 35-40 minutes until toothpick inserted comes clean.
8. Cool on wire rack.
9. Stir together powdered sugar and lemon juice, adding more water if needed to make a thinner glaze for drizzling.
10. Spoon glaze over hot cake.
11. Let stand until cool or serve slightly warm.
Title: Healthier Rice Krispie Squares
Ingredients:
- 1/4 low-fat buttermilk
- 4 marshmallows
- 5 vanilla
- 1
Instructions:
1. Bring buttermilk, vanilla and marshmallows to boil in saucepan, then stir for 2 1/2 minutes.
2. Add cereal, and stir until completely coated.
3. Spray pan with non stick spray and then pat down the mixture into pan. Leave to rest at room temperature until solidified and then cut into squares.
Title: Apple Kuchen
Ingredients:
- 1/2 margarine
- 1 baking apples
- 2 1/2 sugar
- 1/2 cinnamon
- 1 sour cream
- 1 egg
- 2
Instructions:
1. Heat oven to 350.
2. Cut butter into cake mix until crumbly.
3. Pat misture lightly in to ungreased 13*9 pan.
4. Bake for 10 minutes.
5. Arrange apples on top of crust. Mix Sugar and cinnamon, sprinkle over apples.
6. Blend sour cream and egg drizzle over apples Bake 25 minutes or until lightly brown.
7. I have found that I need more of the sour cream and egg so I increase it by a bit.
Title: Buttermilk Bars
Ingredients:
- 1/2 butter
- 1 margarine
- 1 brown sugar
- 1 vanilla
- 1 1/2 egg
- 1 flour
- 1 baking soda
- 1/2 buttermilk
- 1/4 pecans
- 1/4 butter
- 1/4 margarine
- 1/8 white sugar
- 1/2 brown sugar
- 1 milk
- vanilla
- powdered sugar
Instructions:
1. Cream 1/2 cup butter, 1 cup brown sugar and 1 tsp vanilla.
2. Add egg, beat well.
3. Sift flour and baking soda together and add alternately with buttermilk to egg mixture.
4. Add nuts.
5. Bake 20-25 minutes at 350 in a 9x13 pan.
6. For the topping: Bring topping ingredients to a boil (1/4 cup butter, 1/4 cup sugar, 1/4 cup brown sugar, 1/8 cup milk and 1/2 tsp vanilla). Boil 2 minutes. Add 1 cup powdered sugar and mix well.
7. Spread on cooled bars.
Title: Rhubarb Crisp
Ingredients:
- 1/4 sugar
- 1/4 flour
- 3 rhubarb
- 2 frozen rhubarb
- 1/2 tart apples
- 1 quick-cooking oats
- 1/2 brown sugar
- 1/2 butter
- 1/3 flour
- 1 cinnamon
- 1/2 pecans
- vanilla ice cream
Instructions:
1. In a large bowl, combine rhubarb, apples, sugar and flour; stir in jam and set aside.
2. In a small bowl, combine the oats, brown sugar, butter, flour, pecans and cinnamon until the mixture resembles coarse crumbs.
3. Spoon fruit into an 8-in. square cake pan that has been slightly sprayed with Pam. Sprinkle the oat mixture over fruit.
4. Bake at 350°F for 45 minutes or until bubbly and fruit is tender.
5. Serve warm with ice cream.
Title: Lemon Drizzle Cake
Ingredients:
- 175 granulated sugar
- 175 butter
- 3 eggs
- 175 self raising flour
- 1 baking powder
- 1 1/2 lemon juice
- 50 butter
- 150 icing sugar
- 1 lemon juice
Instructions:
1. Heat the oven to 190c/gas 5.grease a 8in cake tin & line the base with greaseproff paper.
2. Beat the sugar, butter & zest together until pale& fluffy.Gradually beat in the egg, a little at a time, beating the mixture well after each addition.Sift in the flour & baking powder, then gently fold into the butter mixture, along with the lemon juice.Pour the mixture into the cake tin & smooth the top.
3. Bake for 40 minutes. A skewer in the centre shoudl come out clean when its ready,turn out on to a wire rack to cool.
4. To make the icing, put the ingrediants in a bowl & beat until they are combined & spreadable.When the cake is cool, ice and decorate.