lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Cookies Supreme
Ingredients:
- 3/4 chunky peanut butter
- 1/2 butter
- 1 light brown sugar
- 1/2 baking powder
- 1/2 baking soda
- 1 egg
- 1 1/2 vanilla extract
- 1 1/4 flour
- 2
- 1/2
- 1/3
Instructions:
1. In a large bowl beat peanut butter and butter until well blended.
2. Beat in sugar, baking powder and soda until well blended.
3. Beat in egg and vanilla until well blended, and slowly begin to add the flour at low speed.
4. Stir in peanut butter cups and mini chocolate chips.
5. Cover with plastic wrap and refrigerate for 1 hour.
6. Preheat oven to 375F degrees.
7. Form cookie dough into 2 inch balls and place evenly on a cookie sheet.
8. With the bottom of a sturdy glass press down to make perfect circles (this is if you wish to make as a gift and pack in a tube-or you have kids like mine-"her's is bigger!") Bake for 10 minutes, remove to a rack to cool.
9. Take the 1/3 cup of mini chocolate chips and pour into the ziplock baggie and seal.
10. Microwave at 50% power for 1 min, turn bag and repeat.
11. mush around with your hand to make sure all chips are melted.
12. Snip off a very tiny corner of the bag and pipe chocolate onto cooled cookies-I do fast lines in all directions, and let stand until chocolate is set.
Title: Praline Muffins
Ingredients:
- 1 1/2 pecans
- 1 1/2 brown sugar
- 3/4 all-purpose flour
- 1/2 butter
- 3 eggs
Instructions:
1. Mix all dry ingredients together in small bowl.
2. Add melted butter to beaten eggs and then add dry ingredients. Refrigerate for 10 minutes.
3. Use metal mini-muffin pans and spray with a non-stick cooking spray for baking or with flour. You MUST use metal pans and non stick spray or muffins will stick in pans.
4. Use a tablespoon and spoon each muffun about 3/4 full into muffin pans. Use a second spoon to slide the mix cleanly off.
5. Preheat oven to 350 degrees and bake for 20 minutes. Remove from oven and let rest 5 minutes. Gently tap pans upside down and muffins will fall out.
Title: Lemon Blueberry Bars
Ingredients:
- 1/4 lemon
- 6 granulated sugar
- 1 1/2 butter
- 2 graham cracker crumbs
- 1 sweetened condensed milk
- 1/2 fresh lemon juice
- 1 lemon zest
- 1 fresh blueberries
Instructions:
1. Preheat the oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray. Set aside.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
3. To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.
4. Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
5. Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.
Title: Orange Pots De Creme
Ingredients:
- 2/3 Grand Marnier
- 1/3 orange zest
- 3 sugar
- 1/4
- 1
- 4
- 2
Instructions:
1. Preheat oven to 300°F.
2. In a small saucepan, heat cream and milk over medium-low heat until just simmering.
3. Meanwhile, pour Grand Marnier into a small saucean; bring it to a boil over medium-high heat and cook for 3-4 minutes to burn off the alcohol. Stir in orange juice and zest. Let liquid return to a boil until reduced by about half, 4 minutes. Whisk orange mixture into pan with cream and milk.
4. in a bowl, whisk together egg yolks and sugar. Whisk orange-cream mixture into yolks, a little at a time to avoid cooking eggs. Pour resulting mixture through a fine-mesh strainer into a small pitcher or measuring cup.
5. Set aside and let cool for about 15 minutes. Divide mixture among 4 ramekins and place them in a roasting pan. Por hot water into pan until it comes halfway p the sides of the ramekins.
6. Cover pan with aluminum foil and bake pots de crème until set but still a little wobbly when you gently shake them, 30-35 minutes. Remove ramekins from roasting pan with tongs or pot holders and let them cool for about an hour at room temperature. Refrigerate pots de crème for at least 2 hours or overnight before serving.
Title: Creme Brulee Tarts
Ingredients:
- 1 1/4 flour
- 5 sugar
- 1/2 butter
- 1 water
- 4 sugar
- 1/4 heavy cream
- 1 3/4 vanilla
- 1 sugar
- 1/2
Instructions:
1. Cut in butter with flour.
2. Add water until dough forms, let chill.
3. Roll out dough and cut into round circles.
4. Blind bake them at 375 degrees for 15 minutes.
5. Let cool.
6. Beat eggs with sugar until pale.
7. Chill overnight.
8. Pour filling into shells and sprinkle with sugar.
9. Place under broiler for 2 minutes and chill.
Title: Orange Marmalade Cake
Ingredients:
- 3 cake flour
- 1/2 baking soda
- 1/2 salt
- 1 butter
- 2 granulated sugar
- 3 eggs
- 1 orange zest
- 1 vanilla
- 1 buttermilk
- 1 granulated sugar
- 1/4 orange marmalade
- 1 heavy cream
- 3/4 sugar
- 3 sour cream
- 3/4
Instructions:
1. Preheat oven to 325°F Butter two 9-inch round cake pans, line with parchment or waxed paper, and butter and flour the paper, shaking out the excess.
2. In a bowl, sift the flour, baking soda, and salt.
3. In a bowl with an electric mixer, beat the butter until combined, add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth.
4. Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks and cool in the pans for 20 minutes.
5. To Make the Orange Syrup: Make the orange syrup while the cake is baking. In a bowl, stir together the orange juice and sugar until sugar is dissolved. With a toothpick or wooden skewer, poke holes at 1/2 inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining. Let layers cool completely.
6. To Make the Filling: In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes.
7. To Make the Frosting: In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until of spreading consistency.
8. To Assemble the Cake: Arrange one of the layers on a cake plate, carefully peel off the waxed paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the waxed paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4 inch border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.
Title: Norwegian Gold Cake
Ingredients:
- 1 butter
- 1 1/3 all-purpose flour
- 5 eggs
- 1 1/3 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Place butter and flour in a mixing bowl, and mix for 5 minutes on low speed. Add eggs, one at a time, blending each egg on low speed. Sift together the sugar, baking powder and salt. Gradually add to creamed mixture. Add extract to creamed mixture and mix for 2 minutes.
2. Turn into a greased and flour 10-inch tube pan and bake at 325F for 1 hour. Invert on a cake rack to cool throughly.
Title: Super Simple Apple Turnovers
Ingredients:
- 1 tart apple
- 1/2 applesauce
- 3/4 ground cinnamon
- 8 butter
- 1 margarine
- 2 sugar
- vanilla ice cream
Instructions:
1. Heat oven to 400°F.
2. Combine apple, applesauce, and 1/4 tsp cinnamon in a bowl.
3. Separate biscuits and roll out each into a 6-inch circle.
4. Place biscuits onto greased baking sheet.
5. Spoon apple mixture onto the center of each biscuit, dividing evenly.
6. Fold biscuits in half and pinch the edges to seal.
7. Brush tops of each biscuit with melted butter. Combine sugar and the rest of the cinnamon; sprinkle over the tops.
8. Bake for 8-10 minutes or until edges are golden brown.
9. Serve warm with vanilla ice cream.
Title: Freaky Mummies in a Flash - Halloween Treats!
Ingredients:
- 36 chocolate
- 1
- 72
Instructions:
1. (If using a boxed brownie mix -- Heat oven to 350°F Prepare brownie mix according to boxes directions. Divide batter among lined cupcake pans to make 36. Bake 20 minutes and let cool completely.
2. Spread frosting onto cupcakes. Place a piece of trimmed gum across center of cupcake. Top with M&M's for eyes. Place more pieces of gum at slight angles to cover tops, leaving eyes visible.
3. I like to use Fruit Winders / fruit leather in place of bubble gum & I also love piping frosting on the cupcakes. You can use a ready made frosting tube for piping, a piping bag or a small ziplock bag with a tiny bit snipped of one corner.
Title: Cinnamon Whipped Cream
Ingredients:
- 2 heavy cream
- 1/4 sugar
- 1 1/2 ground cinnamon
- 1/2 vanilla extract
Instructions:
1. Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
2. Beat on high speed.
3. Slowly add sugar, cinnamon and vanilla.
4. Continue beating until stiff peaks form.
5. Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
6. Continue to wipe until dry and place inside freezer with beaters or whisk.
7. Leave in freezer for 10 minutes to chill then use to make whipped cream.
Title: Strawberry Graham Dessert
Ingredients:
- 1 graham cracker crumbs
- 2 butter
- 1 margarine
- 1 strawberry Jell-O gelatin dessert
- 1 boiling water
- 1 frozen sliced strawberries in syrup
- 4 lemon juice
- 1/2 cream cheese
- 1 icing sugar
- 1 vanilla
- 1 salt
- fresh strawberries
- mint
Instructions:
1. In small bowl combine cracker crumbs& butter, set aside 1 tbsp.
2. for topping.
3. Press remaining crumb mixture onto bottom of greased 8 inch square baking dish.
4. Bake at 325 for 10-14 mins.
5. or until golden.
6. Cool on wire rack.
7. In a bowl dissolve jello in boiling water, stir in strawberries& lemon juice.
8. Refrigerate until partially set, about 1 1/2 hrs.
9. In small mixing bowl beat cream cheese, sugar, vanilla& salt until smooth.
10. Fold in whipped cream.
11. Spread half over cooled crust.
12. Cover& refrigerate remaining cream mixture.
13. Pour jello mixture over filling, refrigerate until firm.
14. Top with remaining cream mixture.
15. Sprinkle with reserved crumb mixture.
16. Refrigerate overnight.
17. Garnish with fresh sliced strawberries& mint if desired.
Title: Apple Dapple Cake
Ingredients:
- 3 all-purpose flour
- 1 ground cinnamon
- 1 baking powder
- 1 baking soda
- 3/4 salt
- 2 sugar
- 1 1/3 eggs
- 3 vanilla extract
- 2 granny smith apples
- 2 walnuts
- 1 light brown sugar
- 1/2 unsalted butter
- 4 milk
- 2
Instructions:
1. Position oven rack in middle position; preheat oven to 350°; grease a 16 cup tube pan.
2. Whisk the flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
3. In a big bowl, beat the sugar, oil, eggs, and vanilla together using an electric mixer on medium speed until thick and glossy, about 2 minutes.
4. Decrease mixer speed to low and slowly beat in the flour mixture, in 3 additions, until just incorporated.
5. Stir in apples and nuts.
6. Scrape batter into prepared pan; smooth the top.
7. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
8. Bake for 50-60 minutes, until a wooden pick comes out with a few moist crumbs attached, rotating the pan halfway through baking.
9. Let the cake cool in the pan for 10 minutes; run a small knife around the edge of the cake to loosen, then flip it out onto a wire rack.
10. Turn the cake rightside up and let it cool completely, about 2 hours.
11. The glaze: boil all of the glaze ingredients together in a small saucepan over med-high heat until thick and syrupy, about 1-2 minutes.
12. Drizzle the thick glaze over the top and sides of the cake, let the glaze set, about 25 minutes before serving.
Title: Chocolate Coconut Phyllo Triangles
Ingredients:
- 8 butter
- 1/2 phyllo pastry sheets
- 2/3
- 1/2
- 12
- 1/3
Instructions:
1. Preheat oven to 400°F.
2. In a food processor add the chocolate, coconut, almonds and butter.
3. Process until smooth.
4. Place one sheet of dough on the counter and brush with oil.
5. Place another sheet on top and cut lengthwise into 4 long equal strips.
6. Spoon 1 tbsp of the chocolate nut mixture onto the end of one strip and fold flag style into a triangular shape.
7. Place on a baking sheet and repeat using the remainder of the phyllo sheets and chocolate mixture.
8. Bake for 10-12 minutes or until golden brown.
9. Cool slightly and serve with ice cream or cool completely.
Title: Toffee Butter Crunch Cake
Ingredients:
- 1 black coffee
- 6 butter
- 1 egg
- 1 vanilla
- 1 1/2 baking powder
- 3/4 light brown sugar
- 3/4 milk
- 1 1/4 half-and-half cream
- 1/2 flour
- 1/3 salt
- 2 light brown sugar
- 1 all-purpose flour
- 1/2 butter
Instructions:
1. Set oven to 350 degrees.
2. Grease and flour a 9" square baking pan.
3. In a bowl, beat together the coffee, 3/4 cup brown sugar, 6 tbsp butter and 1 egg until smooth.
4. Add the milk, 1-1/4 cups flour, vanilla, baking powder and salt; beat 1 minute to blend well.
5. Pour into prepared pan.
6. In another bowl, mix together the 1/3 cup brown sugar, 2 tbsp flour, and 1 tbsp butter with cool fingertips, until crumbly.
7. Mix in toffee chips.
8. Sprinkle evenly over cake batter.
9. Bake 35 minutes, or until cake tests done.
10. Cool on wire rack.
Title: Mom's Old Fashioned Rhubarb Cake
Ingredients:
- 2 eggs
- 1 sour cream
- 1 1/4 white sugar
- 1 baking soda
- 1/4 salt
- 2 flour
- 2 1/2 rhubarb
- 1 white sugar
- 1/4 flour
- 1/4 butter
- 2 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, mix eggs, sour cream, sugar, baking soda and salt blending well.
3. Add in flour a little bit at a time.
4. Add in rhubarb. Blend well.
5. Place batter in a greased or parchment lined 9 x 13 cake pan or two loaf pans.
6. In a separate bowl, add crumble ingredients and blend well.
7. Drop dollops of cinnamon mixture with your fingers on the top of the batter which will spread out a bit and create crispy pockets of sweet cinnamon goodness.
8. Bake for 45 minutes in a 350 degree oven.
9. NOTES: If you are using frozen rhubarb, it will be a little more moist. This cake also freezes well. Enjoy !
Title: Honeybun Cake
Ingredients:
- 1 eggs
- 3/4 sour cream
- 4 brown sugar
- 1 cinnamon
- 1 confectioners' sugar
- 3 milk
- 2 vanilla
- 4
- 1
Instructions:
1. Heat oven to 350 degrees.
2. In a large bowl mix the first four ingredients well.
3. In a smaller bowl mix the 1 cup brown sugar with the 3 teaspoons cinnamon.
4. Pour 1/2 of the batter into a greased 9"x13" pan.
5. Sprinkle the cinnamon brown sugar mixture over the top of the batter in the pan.
6. Cover with the remaining half of batter.
7. Take a knife and swirl it through the batter several times.
8. Place in preheated oven and bake for 40 minutes.
9. When there is about 10 minutes left for your cake to bake, in a medium sized bowl use a mixer to mix your 2 cups of confectioners sugar, 4 tablespoons milk, and 1 tablespoon vanilla.
10. Pour this icing over the cake as soon as it comes out of the oven. (This does not make thick icing, so don't worry over the thin consistency.).
Title: Brooklyn Blackout Cake
Ingredients:
- 8 butter
- 1/4 vegetable shortening
- 2 sugar
- 3 eggs
- 2 vanilla extract
- 3/4 cocoa powder
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 2 1/4 flour
- 1 skim milk
- 3 water
- 2 1/2 sugar
- 1 corn syrup
- 1 1/2 cornstarch
- 2/3 butter
- 6 pure vanilla extract
- 1/2
Instructions:
1. Preheat the oven to 375 degrees.
2. Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them inches In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
3. Custard: Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.
4. To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day.
Title: Banana Pudding Cake
Ingredients:
- 1 instant pudding mix
- 1 banana
- 1/2 eggs
- 4
- 1/4
Instructions:
1. In large bowl, combine all ingredients and beat for 3 minutes.
2. Pour into greased tube pan.
3. Bake at 350 for 50-55 minutes.
4. Cool 15 minutes before removing from pan.
Title: Sicilian Cheese-Filled Pastries
Ingredients:
- 2 flour
- 1 salt
- 2 sugar
- 2 butter
- 1 egg
- 10 white wine
- 2/3 sugar
- 1/2 flour
- 1/8 salt
- 2 milk
- 2 eggs
- 1/2 vanilla extract
- 1/4 ricotta cheese
- 1 powdered sugar
- 1/2
- 1
Instructions:
1. Prepare pastry:
2. Combine flour and salt in mixing bowl.
3. Make well in center.
4. Add sugar, butter and egg.
5. Add wine and stir with fork until liquid is absorbed.
6. Turn onto floured board.
7. Knead until smooth.
8. Divide dough into 4 equal parts.
9. Roll on floured surface until 1/16" thick.
10. Cut into 3 and 1/2" squares.
11. Roll squares, diagonally onto forms (5" long by 1" in diameter cannoli forms or pieces of dowel).
12. overlap corners.
13. Seal with a little water.
14. Heat 3/4" oil in heavy skillet to 375.
15. Fry cannolis, 3 at a time, in hot oil.
16. When light golden, remove from oil.
17. Slip off of forms as soon as cool enough to handle.
18. Let cool completely.
19. Make filling.
20. Combine sugar, flour and salt in top of double boiler.
21. Slowly stir in scalded milk.
22. Cook over boiling waer until mixture thickens.
23. Combine 1 c mixture with eggs, beat well.
24. pour mixture back into double boiler.
25. Cook, stirring 3 minutes.
26. Cool and stir in flavor.
27. (Filling must be cold before adding ricotta.).
28. Beat ricotta and powdered sugar until ricotta is smooth.
29. Fold in custard, fruit and chocolate.
30. With small spatula, fill cannoli, carefully packing filling.
31. Refrigerate until serving time.
32. Shells can be made ahead, frozen and filled as needed.
Title: Cold Cherry-Raspberry Soup
Ingredients:
- 1 1/2 water
- 1/2 red wine
- 2 sugar
- 2 cornstarch
- 1 cherries
- 1 frozen cherries
- 1/4 fresh raspberries
- 8 frozen raspberries
- orange zest
- low-fat vanilla yogurt
Instructions:
1. Combine water, wine, sugar, and cornstarch in medium saucepan over medium heat. Stir well.
2. Add cherries and raspberries.
3. Cook uncovered, stirring often until fruit is soft.
4. Remove from heat; let cool.
5. Position steel blade in food processor. Add fruit mixture and orange zest and process until smooth, scraping sides of bowl down with spatula between pulses.
6. Strain puree through cheesecloth and discard seeds.
7. Cover and chill at least one hour.
8. Combine 1/2 cup of cherry puree with yogurt in a small bowl and mix well.
9. Spoon about 1/3 of the cherry-yogurt mixture into four serving bowls. Set aside remaining cherry-yogurt mixture (you should have about 2 tablespoons).
10. Take the remaining cherry puree and divide it evenly between the four bowls, spooning it over the cherry-yogurt mixture in each bowl.
11. DO NOT MIX!
12. Divide remaining 2 tablespoons of cherry-yogurt mixture and dollop on top of the cherry puree in each bowl.
13. Pull a wooden toothpick though dollops to create a pattern.
14. Chill again for one hour.
15. Can garnish with raspberries and/or cherries for added effect.
Title: Sugar Cookies for Ceramic Cookie Molds
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 egg
- 1 milk
- 1/3 salt
- 1 vanilla
- 2 1/4 flour
Instructions:
1. With an electric mixer, cream the butter and sugar together until they are fluffy. Beat in the egg and the milk/cream.
2. Add vanilla. Add in the flour and salt at this point. Remove dough from the bowl onto a lightly floured surface.
3. Knead dough briefly (not too long or it will be a tough cookie) and form into a ball. Wrap with plastic and chill in the refrigerator for about 30 minutes (or you can quick chill in the freezer for about 10).
4. While dough is chilling, preheat the oven for 350°F Take your mold and lightly brush oil on the baking surface of the cookie molds. Flour the mold(s) and tap out excess flour.
5. Take a piece of dough and starting at one side, press it firmly into the mold, adding more dough as needed. Be sure to level the back of the cookie.
6. Now, turn your mold over and strike it a couple of times to release the cookie. The cookie should come right out. Repeat the flour dusting of the mold before molding another cookie. (do not use oil again).
7. Place the formed cookie on a baking sheet with detail side up and bake in the top 3rd of your oven. This helps highlight the nice detail of the cookie. Bake for about 10 to 12 minutes.
8. HELPFUL HINTS.
9. Don't be timid about striking the mold on a cutting board; it will not break if you hold it upright while striking it on its edge.
10. If the cookie does not release, you have used too much oil. Clean the mold with a stiff dry brush, re-flour, but don't re-oil, and try again.
11. If your cookies are puffing up and losing detail, use a smaller egg. If they are spreading out and losing detail, use less sugar.
12. Chill the cookie mold as well to ease in the release of the cookie.
13. If you are using a mold with multiple sections like the one in the photo, do one cookie section at at time - not the whole mold.
Title: Honey Apple Crisp
Ingredients:
- 8 green apples
- 2 1/2 rolled oats
- 1 honey
- 2 cinnamon
- 1/2 butter
Instructions:
1. Put apples in a greased/buttered shallow pan or baking dish.
2. Combine remaining ingredients and mix to a crumbly consistency - sprinkle crumb mix over apples.
3. Bake at 375 degrees for approximately 30 minutes or until apples are tender.
4. Serve warm with vanilla ice cream.