lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel Cupcakes
Ingredients:
- 1/2 granulated sugar
- 1/2 fresh lemon juice
- 1/4 water
- 1 1/3 all-purpose flour
- 1 baking powder
- 1/8 salt
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 1 sour cream
- 1/2
Instructions:
1. Preheat oven to 350°F; line muffin tins with paper liners; set aside.
2. In make the caramel syrup, place sugar and lemon juice in a small heavy pan and stir until the lemon juice is distributed throughout -- Place over moderate heat without stirring until the sugar begins to melt. When the first signs of smoke appears, begin stirring the melting sugar with a large metal spoon. Continue stirring occasionally, so the sugar will melt and caramelize evenly.
3. When most of the sugar is melted, lower the heat.continue cooking till the caramel is light amber and frothy. Don't be alarmed if it smokes, Don't let it burn.
4. Just before the caramel is light amber, bring the water to a boil in a small pan. When the caramel is cooked, add the water all at once.
5. When the syrup comes to a full boil, remove from heat and transfer to heatproof cup. You should have 1/2 cup of syrup. Let cool.
6. Whisk dry ingredients together.
7. in another bowl, beat butter till light and fluffy.gradually beat in sugar, lower mixer to medium. Beat in egg, egg yolk, and vanilla.
8. Beat in flour with caramel syrup and sour cream just until blended.
9. Spoon into paper lined tins.
10. Bake until tops are firm, about 20 minutes.
11. Cool in muffin tins on wire rack.
Title: Spiked Strawberry-Lime Ice-Cream Pie
Ingredients:
- 4 butter
- 1/2 granulated sugar
- 2 strawberry ice cream
- 1 fresh strawberries
- 1 powdered sugar
- 1/2 frozen limeade concentrate
- 1 lime rind
- 1/2
- 1/4
Instructions:
1. Process first 3 ingredients in a food processor until pretzels are finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
2. Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
3. Let strawberry ice cream stand at room temperature 20 minutes or until slightly softened.
4. Process strawberries and powdered sugar in food processor until pureed, stopping to scrape down sides.
5. Place ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture, limeade concentrate, tequila, and orange liqueur into ice cream until well blended. Spoon mixture into prepared crust in springform pan. Freeze 3 hours or until firm. Let stand 10 minutes at room temperature before serving. Garnish, if desired.
Title: Strawberry-Orange Cups
Ingredients:
- 2 fresh strawberries
- 1 unflavored gelatin
- 2 water
- 1/4 boiling water
- 1/2 low-fat milk
- 1 1/2 vanilla extract
- 1 sugar
- 1/2
Instructions:
1. Wash the strawberries and remove the stems from all but six of them.
2. Reserve these six berries for garnishing each cup before serving.
3. Cut the remaining berries into thin slices and divide them equally in the bottoms of 6 custard cups.
4. Soften the gelatin in the cool water for 5 minutes.
5. Place the remaining 1/4 cup of water in a microwave to boil.
6. Add the boiling water to the softened gelatin and stir until completely dissolved.
7. Combine the orange juice concentrate, milk, vanilla and sugar and mix well.
8. Stir in the dissolved gelatin and pour the mixture over the sliced strawberries in the custard cups.
9. Place the cups in the refrigerator for about 2 hours, or until completely jelled.
Title: Chocolate Hazelnut Biscotti
Ingredients:
- 1 hazelnuts
- 1 2/3 plain flour
- 2 caster sugar
- 3/4 baking powder
- 1/2 eggs
- 3 orange, zest of
- 1
Instructions:
1. Preheat oven to 200º Celsius Roast the hazelnuts on an oven tray for 10 minutes or until they are golden and the skins are flaking. Rub well in a clean tea towel to remove the skins. Chop coarsely.
2. Sift the flour, cocoa, sugar, baking powder and cinnamon into a separate bowl, and gradually add the egg mixture to the dry ingredients, stirring to form a dough.
3. Turn out onto a lightly floured surface and knead briefly, then halve.
4. Shape into 2 separate 25cm-long logs; place the logs on an oven tray lined with baking paper, bake for 15 minutes, then remove from the oven and allow to stand for 5 minutes.
5. Slice the logs diagonally into 5mm-thick slices, place on the oven trays and return to the oven for 10 minutes or until dry.
6. Cool on a wire rack, then store in an airtight container for up to 2 days.
Title: Chocolate Zucchini Cake - Gluten Free
Ingredients:
- 1 xanthan gum
- 1 1/4 baking powder
- 2 baking soda
- 1/2 sea salt
- 1 ground cinnamon
- 1 1/2 butter
- 1 sugar
- 1 eggs
- 3/4 vanilla
- 2 zucchini
- 3 milk
- 2 water
- 2 walnuts
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 325F and grease/flour a tube pan or loaf pan (I like to use cocoa to "flour" the cake pan).
2. Combine the first 8 ingredients in a bowl; set aside.
3. In another bowl, cream together the butter and sugar; add eggs one at a time followed by vanilla extract, orange peel and zucchini.
4. Stir in the flour mixture and milk (or water) alternately; add nuts and stir.
5. Pour batter into prepared pan.
6. Bake for approximately 1-1/2 hours; leave to cool in oven with door open for 30 minutes.
7. Turn out of pan and cool completely on a wire rack.
Title: Raspberry Roulade
Ingredients:
- 4 caster sugar
- 6 vanilla essence
- 1 cornflour
- 1 raspberries
- 12 icing sugar
- 1
- 2
Instructions:
1. Whisk the egg whites until stiff, add the sugar 1 tsp at a time until all the sugar is added.
2. Fold in the vanilla essence and cornflour.
3. Prepare a Swss Roll tin with baking parchment.
4. Spread the meringue mixture in the Swiss Roll tin.
5. Bake at 300* for 10 mins, then turn oven down to 200* for 20 minutes.
6. Leave roulade in the tin overnight to cool.
7. Place a sheet of greaseproof paper over a damp teatowel, and dredge the paper with icing sugar.
8. Turn roulade onto paper.
9. Whip the cream until thick, and spread over the roulade. Sprinkle the rasberries over the cream.
10. Roll up the roulade ( lengethwise ) with the aid of the paper.
11. Place on serving dish and sprinkle with the icing sugar.
12. Decorate with toasted almonds.
Title: Apple Cake
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/4 skim milk
- 2 light butter
- 1 vanilla extract
- 1 self-rising flour
- 1 1/2 cornstarch
- 1 green apple
- 1 ground cinnamon
- 1 sugar
Instructions:
1. Preheat the oven to 400 degrees.
2. Spray a 8 inch round cake pan with cooking spray.
3. Beat the eggs and sugar with an electric mixer until light and fluffy.
4. Stir in the milk, melted butter and vanilla.
5. Combine the flour and cornstarch.
6. Fold the flour mixture into the cake batter.
7. Pour into the cake pan.
8. Arrange the cut apples on top of the cake.
9. Sprinkle the cake with the 1 teaspoon of cinnamon and sugar.
10. Bake for 30 minutes.
Title: Honey and Prune Oat Bread
Ingredients:
- 275 prunes
- 100 rolled oats
- 1 1/2 bicarbonate of soda
- 50 coconut oil
- 2 eggs
- 150 honey
- 175 flour
- 1/4 ground cinnamon
Instructions:
1. Preheat the oven to 180C/250F/Gas mark 5. Base line a 2 lb loaf tin with greaseproof paper. Place the prunes, oats, bicarbonate of soda and coconut oil in a bowl and pour over 125ml of boiling water.
2. Meanwhile in a large bowl, whisk together the eggs and honey until well combined. Stir in the flour and ground cinnamon and then finally the prune and oat mixture.
3. Mix well and pour into the prepared loaf tin. Bake 45 minutes until a knife inserted into the loaf comes out clean.
4. Cool out of the tin on a cooling rack before slicing.
5. Per Serving 234 kcalories, protein 5g, carbohydrate 40.5g, fat 7g, saturated fat 4.5g, fibre 4g, sugar 22.5g, salt 0.5g.
Title: Apple Crisp
Ingredients:
- 5 apples
- 1/3 water
- 3/4 flour
- 1 sugar
- 1/2 cinnamon
- 1/4 salt
- 1/4 butter
Instructions:
1. Preheat oven to 350F degrees.
2. Butter 1 1/2 quart baking dish.
3. Spread apples in dish and sprinkle water on top.
4. Combine flour, sugar, cinnamon,& salt in a bowl, rub in with your fingers the butter untill it resembles course crumbs.
5. Spread evenly over apples& bake 30 to 35 minutes.
Title: The Best Chocolate Brownies from Scratch
Ingredients:
- 4 eggs
- 1 1/2 pure maple syrup
- 2 vanilla
- 1 1/4 salt
- 1 chocolate chips
- 1/3 brown lentils
- 1 small marshmallow
- 1 1/2 wheat flour
- 3/4 cocoa powder
Instructions:
1. Pre-heat oven to 350°. Grease 9X13 pan.
2. Beat eggs and maple syrup together. Add in oil and vanilla.
3. Sift together Hard White Wheat flour, cocoa and salt then slowly add to egg mixture and stir well, or beat in mixer on medium speed for approximately 1.5 minutes, (you will know when well blended).
4. Stir in cooked lentils, chocolate chips, and marshmallows and continue stirring/mixing until well blended. Immediately transfer to baking dish.
5. Bake at 350° for 35 minutes. Let cool before serving.
6. In a chilled bowl whip heavy whipping cream. Add a dollop to each serving. Or if you prefer, ice cream is also a great way to top off our delicious lentil brownies.
Title: Spiced Butter Pecan Rum Cake
Ingredients:
- 1 vanilla pudding mix
- 1 water
- 1 unsalted butter
- 1/3 eggs
- 3 cinnamon
- 1 nutmeg
- 1/2 pecans
- 1/8 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Beat all ingredients except pecans, in a medium bowl at medium speed for 2 minutes.
3. Stir in pecans and spread into greased and floured tube or 9X13-inch pan.
4. Bake for 45-50 minutes, or until toothpick comes out clean.
5. If using tube pan: let cool in form for 10 minutes, invert tube pan and let cool on rack completely.
6. Dust with powdered sugar.
Title: Giant Chocolate Chip Cookie
Ingredients:
- 1 butter
- 3/4 white sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 2 1/4 all-purpose flour
- 1 salt
- 1 baking soda
- 2
- 1
Instructions:
1. In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy.
2. Add eggs, one at a time, beating well.
3. Gradually add flour, salt and baking soda, beating until well blended.
4. Stir in chocolate chips and nuts.
5. Spread in greased 14-inch round pizza pan.
6. Bake at 350°F (190°C) for 20-25 minutes.
7. Cool cookie in pan.
8. Decorate if desired.
Title: Chocolate Chip Shortbread
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1/2 unsalted butter
- 1/3
Instructions:
1. Heat oven to 325°F Have a baking sheet ready.
2. Mix flour and 1/4 cup granulated sugar in a medium bowl. Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs. Stir in mini chips.
3. Gently press crumbs together to form a dough (heat from your hands will help this happen). Place on baking sheet; pat into an 8-in. disk. With a sharp knife, score into 16 wedges, cutting about halfway through dough. Prick wedges twice with a fork.
4. Bake 25 minutes, or until shortbread looks dry and golden at edges. Immediately cut through score lines. Cool 5 minutes on baking sheet before removing to a wire rack to cool completely. Can be stored airtight at room temperature up to 3 days.
Title: Buttermilk Pound Cake
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 sugar
- 4 eggs
- 1/2 baking soda
- 1 buttermilk
- 3 flour
- 1/8 salt
- 2
- 1
Instructions:
1. Beat butter and shortening at medium speed for 2 min or until creamy.
2. Gradually add sugar, beating 5 to 7 minutes.
3. Add eggs, one at a time, beating just until incorporated.
4. Dissolve soda in buttermilk.
5. Combine flour and salt, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
6. Mix at low speed after each addition just until blended.
7. Stir in flavorings.
8. Pour batter into a greased and floured 10 inch tube pan.
9. Bake at 350° for 1 hour or until a toothpick inserted in center comes out clean.
10. Cool in pan on a wire rack 10 to 15 min, remove from pan, and cool completely on wire rack.
11. Makes 14 servings.
12. When cooled sprinkle with powdered sugar if desired.
13. Note- Cake may also be baked in two 9 x 5 inch loaf pans, bake at 350° for 45 to 50 minutes.
Title: Chocolate Dream Mousse
Ingredients:
- 1 unflavored gelatin
- 1/4 water
- 2 sugar
- 1 fat-free evaporated milk
- 1 vanilla extract
- 1
Instructions:
1. SPRINKLE gelatin over water in a medium saucepan; let stand for 1 minute.
2. Stir over low heat until gelatin is dissolved; stir in sugar.
3. Stir in evaporated milk.
4. Continue stirring over medium heat until milk is steaming hot (do not boil).
5. POUR into blender container; add morsels and vanilla extract.
6. Cover; blend on low speed until smooth.
7. Pour into small mixer bowl.
8. Chill, stirring occasionally, until mixture mounds from a spoon.
9. BEAT on high speed for 1 to 2 minutes or until thick and light in color.
10. Spoon into serving dishes; chill until ready to serve.
Title: Jiffy Date Bars
Ingredients:
- 1 sugar
- 3/4 self raising flour
- 2 eggs
- 375 dates
- 185 walnuts
- 1 vanilla essence
Instructions:
1. Beat eggs and sugar together.
2. Stir in flour, walnuts, dates and vanilla.
3. Press into grease lamington tin.
4. Bake in a moderate oven - 180 C for 25 minutes.
5. Cut into bars while still hot then leave to cool.
Title: Baked Rum Bananas
Ingredients:
- 1/4 brown sugar
- 1/2 nutmeg
- 1/4 cinnamon
- 1/4 Meyer's dark rum
- 1/2 Meyer's dark rum
- 1/8 bananas
- 4 butter
- 1 vanilla ice cream
Instructions:
1. NOTE OF CAUTION: As one reviewer stated, she had an issue with blue flames erupting when she opened her oven door due to backdraft. When cooking with alcohol, one must always be cautious ~ please use EXTREME CARE when opening your oven door. As no other reviewers (or me for that matter) have had this problem, I'm hoping it was a fluke occurance, but wanted to post a warning with this recipe.
2. Preheat oven to 450°F Place brown sugar, orange juice, nutmeg, cinnamon, and 1/2 cup rum in a small saucepan over medium heat. Heat until sugar is melted. Remove from heat.
3. Meanwhile, peel bananas and cut them in half crosswise, then lengthwise, forming 4 pieces from each banana. Place bananas in a single layer in a baking dish. Pour hot rum mixture over bananas. Dot bananas with tiny bits of butter, about 3 dots per banana slice. (You can make dessert up to this point just before dinner, cover, and keep at room temperature until entree course is finished.).
4. Bake bananas 10 minutes, uncovered, basting with rum mixture occasionally. Sprinkle remaining 1/8 cup rum over bananas and bake 5 minutes more.
5. TO SERVE: Divide bananas among 4 dinner plates or shallow dessert bowls. Top with a scoop of vanilla ice cream.
6. NOTE: If you can find baby finger bananas in your local supermarket, use them instead of ordinary bananas. They are much more flavorful. Cut each finger banana in half lengthwise. Allow 2 finger bananas per person.
Title: Thumbprint Cookie Icing
Ingredients:
- 1 powdered sugar
- 2 -3 water
- 1 -4 vanilla
- 1
Instructions:
1. Combine powdered sugar and crisco.
2. Add vanilla and mix thoroughly.
3. Add water one teaspoonful at a time in order to achieve a spreadable consistency.
4. Use your favorite food colorings and fill the wells of the cookies.
Title: Fresh Peach Cobbler, the Absolutely Best Ever
Ingredients:
- 6 tapioca
- 6 -7 sugar
- 1 cinnamon
- 1/4 nutmeg
- 1/4 butter
- 1/2 sugar
- 1 flour
- 2 milk
- 1 1/2 baking powder
- 2 salt
- 1 sugar
- 1 1/2 cornstarch
- 2 cinnamon
- 1/2 nutmeg
- boiling water
Instructions:
1. Preheat oven to 375 degrees F.
2. In a mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and nutmeg.
3. Mix thoroughly.
4. Pour the fruit mixture into a buttered 9" X 13" baking dish.
5. In a bowl mix thoroughly the ingredients for the Cobbler Dough.
6. Spread over the fruit mixture.
7. In a medium mixing bowl, stir together DRY cobbler topping ingredients.
8. Sprinkle evenly over the cobbler dough layer.
9. Then pour the boiling water evenly over the cobbler.
10. (Do Not Stir.) Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.
Title: Caramelised Tapioca Pudding
Ingredients:
- 600 tapioca
- 2 eggs
- 2 butter
- 100 sugar
- 1/4 salt
- 1 tapioca flour
- 250 coconut milk
- 250 flour
- 1 brown sugar
- 1 coconut milk
- 1/2
Instructions:
1. Combine pudding ingredients and stir to mix well.
2. Pour mixture into foil lined 20cm pan and bake in preheated oven 160 Degrees C for 35 - 40 minutes.
3. Top pudding with either Topping 1 or Topping 2.
4. For topping 1: Mix condensed milk and flour in pot stirring continuously until mixture is thick.
5. Lower heat and qucickly whisk in the egg yolk.
6. Cook for two more minutes before pouring over pudding.
7. Grill over high heat to brown top for 2 minutes.
8. For Topping 2, mix togtether ingredients. Pour mixture over pudding and bake for another 25 minutes.
Title: Granny's Apple Cake
Ingredients:
- 3 eggs
- 2 sugar
- 3 apples
- 1 self rising flour
- 3 pecans
- 1 walnuts
Instructions:
1. Cream eggs, oil and sugar together and then add flour and mix well.
2. Add apples and nuts and mix well.
3. Bake in a greased and floured 9x13 pan in 275 degree oven for 1 hour.
Title: Vegan Tiramisu
Ingredients:
- 2 flour
- 2 baking powder
- 1 baking soda
- 1/2 vegan sugar
- 1 maple syrup
- 1/3 soymilk
- 1/2 powdered sugar
- 1 1/2 brewed coffee
- 1 1/2 marsala wine
- 3/4
- 2
- 1/4
Instructions:
1. To make the ladyfingers, sift together flour, baking powder and baking soda and set aside. In the bowl of a standing mixer fit with the paddle attachment, cream together margarine and sugar until fluffy. Stir in maple syrup. Slowly incorporate the flour mixture until thoroughly combined, alternating with additions of milk. Cover and chill the dough for at least 1 hour.
2. Preheat oven to 350°F and position a rack in the center of the oven. Line 2 baking sheets with parchment paper; set aside.
3. On a lightly floured surface, roll dough into 1-inch balls then roll each ball into a 2-inch-long stick. Arrange on prepared baking sheets, leaving a few inches of room between each ladyfinger. Bake 8 to 12 minutes, or until cookies are firm and just beginning to brown. Remove from oven and let cool on baking sheets for about 1 minute. When firm enough to move, transfer to a wire rack to cool completely.
4. To make the tiramisu, in a standing mixer with the whisk attachment or with a handheld mixer, beat together cream cheese, sour cream and powdered sugar. Stir together coffee and Marsala in a shallow bowl. Dip a ladyfinger in coffee mixture, soaking it about 4 to 5 seconds on each side then transfer to a 5- x 9-inch glass baking dish. Repeat with 8 more ladyfingers, arranging them in the bottom of dish.
5. Spread half of the cream cheese-sour cream mixture evenly over ladyfingers. Make another layer in the same manner with remaining ladyfingers and cream cheese-sour cream mixture. Cover and chill for at least 1 hour then sprinkle with chocolate and serve.
Title: Swedish Cinnamon Apple Pie
Ingredients:
- 3 -4 mcintosh apples
- 3/4 butter
- 1 sugar
- 1 flour
- 1 egg
- 1/8 salt
- 1/2
Instructions:
1. Fill pie plate 2/3 full with apple slices.
2. Sprinkle 1 tbsp sugar and 1 tbsp cinnamon over apples.
3. Mix above ingredients in a bowl. Pour over apples and gently spread out to completely cover.
4. Bake 45 minutes at 350° or until golden brown.
Title: Pecan Oatmeal Cookies
Ingredients:
- 2 sugar
- 1 flour
- 1 butter
- 1 1/2 oats
- 1/2 pecans
- 3 vanilla
Instructions:
1. Mix all ingredients spoon out onto a greased cookie sheet.
2. Bake for about 10 minutes at 350°F.
Title: Mocha Custard
Ingredients:
- 2 1/2 water
- 1/4 coffee beans
- 1 vanilla beans
- 2/3 instant nonfat dry milk powder
- 1/4 sugar
- 1 sugar
- 1/4 cornstarch
- 2 1/2 salt
- 1/8 egg substitute
- 2/3 Kahlua
- 2 1/2
Instructions:
1. Bring water to a boil in a medium saucepan; remove from heat and add coffee beans. Split vanilla bean and remove seeds with back of knife; add vanilla bean and seeds to water. Let mixture stand 1 hour. Strain, reserving liquid. Discard vanilla and coffee beans.
2. Combine milk powder, sugar, unsweetened cocoa, cornstarch, and salt in a medium saucepan, stirring well. Gradually add reserved vanilla liquid, stirring mixture until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute.
3. Gradually stir about ¼ of hot mixture into egg substitute; add egg mixture into remaining hot mixture, stirring constantly. Add Kahlua and cook mixture over low heat, stirring constantly 1 to 2 minutes or until mixture is smooth and slightly thickened (do not allow to boil).
4. Spoon mixture into 6 individual dessert dishes. Cover and chill thoroughly.
Title: Root Beer Float Cupcakes
Ingredients:
- 1 apple cider vinegar
- 1 sugar
- 3/4 canola oil
- 1/3 vanilla extract
- 1/2 flour
- 2 baking soda
- 1 1/3 baking powder
- 3/4 salt
- 1/2
- 1
Instructions:
1. Preheat your oven to 350 degrees and line a dozen cupcake tins with papers.
2. Combine the soda and vinegar and let stand for a few minutes. Add in the sugar and oil, whisking vigorously until slightly frothy. Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. Distributing the batter evenly between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top. Bake for about 18 - 22 minutes.
3. Allow them to cool completely before proceeding to frost with ganache or whatever you please.
Title: Sweet Potato Pie III
Ingredients:
- 3 sweet potatoes
- 2 milk
- 2 butter
- 4 eggs
- 2 1/4 sugar
- 3 vanilla extract
- 1/4 baking powder
Instructions:
1. Combine sweet potatoes, milk, eggs, and sugar.
2. Beat at high speed until mixed.
3. Add flavoring.
4. Mix baking powder with 1 tablespoon of milk and add to potatoe mixture. Line two 9-inch pie pans with your favorite pie crust, pour in mixture and bake 1 hour at 375 degrees.
5. Serve with Cool Whip.
Title: Cherry Apple Crisp
Ingredients:
- 2 cherry pie filling
- 1 vanilla extract
- 1 quick-cooking oats
- 1 flour
- 1 brown sugar
- 2/3 butter
- 1/2 margarine
- 6 ice cream
Instructions:
1. Combine filling ingredients and set aside.
2. Mix together the oats, flour and brown sugar.
3. Cut in the butter using a pastry blender until mixture resembles coarse crumbs.
4. Spoon half the filling into a 2 qt baking dish.
5. Sprinkle half the topping mixture over the filling in the dish.
6. Repeat layers with the remaining cherry and topping.
7. Bake in a preheated 400 degree oven 25 to 30 minutes or until topping is golden brown.
8. Serve warm with ice cream if desired.
Title: Fresh Blackberry and Peach Cobbler
Ingredients:
- 10 vanilla bean
- 1 sugar
- 1/2 all-purpose flour
- 1 1/2 sugar
- 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 3/4 buttermilk
- 1/3 buttermilk
- 1 blackberries
- 2
Instructions:
1. In a bowl, combine the peaches and vanilla bean and enough sugar to sweeten.
2. Cover and refrigerate for at least 8 hours or overnight.
3. Preheat oven to 350°; have ready 8 ramekins, about 5 inches in diameter.
4. In the bowl of an electric mixer fitted with paddle attachment, combine the flour, sugar, baking powder, and salt, and whisk to combine.
5. Add in the butter and mix on medium-high speed, until the mixture is just crumbly.
6. Add in buttermilk and mix until combined.
7. Remove the vanilla bean from the peaches and discard it.
8. Fill each ramekin with peaches and blackberries, distributing the fruit equally.
9. Top each with batter, crumbling it over the fruit.
10. Bake for about 35 minutes, until the crust is golden brown and the fruit is bubbling.
11. Cool slightly on wire racks and serve warm with a scoop of ice cream—vanilla bean ice cream is recommended.