lumicero/recipes-ing2inst huggingface dataset:
Title: Emoji Macarons
Ingredients:
- 1 1/2 powdered sugar
- 1 granulated sugar
- 3 heavy cream
- 1/4 dark chocolate
- 1/2 powdered sugar
- 4 warm water
- 1 1/2
- 1/2
- 2 1/2
Instructions:
1. SPECIAL EQUIPMENT:
2. Pastry bags, a 1/4-inch diameter plain pastry tip and small round decorating tip.
3. MAKE THE SHELLS:
4. Preheat oven to 350 degrees F and place the oven racks in the upper and lower thirds of the oven.
5. Line 2 baking sheets with parchment paper and fit a pastry bag with a 1/4-inch round pastry tip.
6. Sift powdered sugar and almond flour into a large bowl, discarding any large bits of almond flour that won’t pass through the fine sieve. Set aside.
7. In a stand mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. (Pro tip: the egg whites whip up even better if you let them sit for 1 hour at room temperature before use.).
8. With the mixer still running, slowly pour in the sugar. Increase the speed to high and beat until whites just hold stiff, glossy peaks.
9. Add drops of food coloring to reach desired vibrant yellow color and mix on low speed until evenly combined.
10. Off the mixing stand, vigorously fold the almond mixture into meringue mixture until completely incorporated. The meringue will deflate, and the batter will start to loosen. The batter is ready when it has a smooth lava-like appearance, and a ribbon of batter drizzled onto the surface sinks back in after about 20 seconds. Take care to neither over or under mix the batter.
11. Spoon about 1/3 of the batter into the prepared piping bag and cover the rest with plastic wrap.
12. Pipe 1 1/2-inch circles of batter one 1/2-inches apart on prepared baking sheets.
13. Firmly bang pans several times on the work surface to get rid of any air bubbles.
14. Let cookies stand, uncovered, at room temperature for 30 to 40 minutes until the tops are no longer sticky and light skin forms.
15. Bake 10 to 12 minutes until firm and set, switching positions of sheets halfway through baking. Let cool completely on baking sheets. Repeat with remaining batter.
16. MAKE THE GANACHE:
17. Place chocolate in a medium glass bowl. Set aside.
18. Bring cream to a boil over medium heat, then remove from heat and pour directly over chocolate. Whisk until smooth and creamy. Let stand at room temperature until cooled completely and slightly thickened.
19. DECORATE THE COOKIES:
20. In a small bowl, combine meringue powder and powdered sugar. Add warm water and whisk until smooth. Place in a small pastry bag fitted with a small round decorating tip.
21. Carefully peel cookies from parchment and match into pairs.
22. Use black and red food writing pens to draw the black and red emoji face details on one side of each pair. Any detail that should be colored white, blue or pink, first pipe with the white icing. Let stand to dry, about 1 hour.
23. Once the icing is dry, use the blue or pink pen to color on top of the hardened icing.
24. ASSEMBLE COOKIES:
25. Sandwich a thin layer of ganache (about 3/4 to 1 teaspoon) between flat sides of cookies.
26. Store in an airtight container in the fridge 2 to 3 days. Let stand at room temperature 30 minutes before serving.
Title: Chocolate Orange Mousse
Ingredients:
- 1 heavy cream
- 1 cream cheese
- 3/4 sugar
- 1/4 orange zest
- 1
Instructions:
1. In a medium bowl with electric mixer on high speed, beat cream to stiff peaks; set aside.
2. In another bowl, beat cream cheese and sugar together on medium speed until smooth.
3. With the mixer on low speed, beat in cocoa powder and orange zest.
4. Gently beat in half the whipped cream.
5. Remove mixer and fold in remaining whipped cream by hand.
6. Pour into 6 dessert dishes and serve or refrigerate.
Title: Chocolate Cake Pudding
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 1/8 salt
- 3/4 sugar
- 2 milk
- 1/2 butter
- 3 vanilla extract
- 1 sugar
- 1/2 brown sugar
- 1/2 water
- 1/4 ice cream
- 1 1/2
Instructions:
1. Combine flour, baking powder, salt, sugar, and cocoa in a greased 9 inch square pan, stirring well. Stir in milk, butter, and vanilla, spreading mixture evenly in pan.
2. Combine 1/2 cup sugar, 1/2 cup brown sugar, and 1/4 cup cocoa, and sprinkle mixture evenly over batter. POur water over top. Bake at 350F for 40 minutes. Serve with sweet whipped cream or ice cream, if desired.
Title: No Bake Peanut Butter Cups
Ingredients:
- 1 2/3 icing sugar
- 1/2 butter
- 1 1/2 graham cracker crumbs
- 1 peanut butter
- 1 chocolate chips
Instructions:
1. Cream together butter and peanut butter; mix well.
2. To this mixture, add the graham cracker crumbs and icing sugar in small quantities at a time.
3. Spread this peanut butter mixture into a greased 9 X 13 pan.
4. Melt the chocolate chips over hot water and then spread over the peanut butter mix.
5. Refrigerate over night to set.
6. Cut into small squares and serve.
Title: Frozen Mississippi Cream
Ingredients:
- 2 dark brown sugar
- 2 eggs
- 3/4 flour
- 1 baking soda
- 1 vanilla
- 1 pecans
- 2 heavy cream
- 1 heavy cream
- 1/2
Instructions:
1. Add brown sugar to well beaten eggs; beat.
2. Add flour and soda; mix well.
3. Add vanilla and pecans; mex well.
4. Put mixtue into a greased 9x13 pan.
5. Bake 30 minute at 300.
6. Cool completely.
7. Break into bite-sized pieces (top is dry and interior is caramel-like) in the same pan.
8. Fold in the 2 cups whipped cream int the baked pieces.
9. Freeze mixture.
10. To serve, cut into squares.
11. If desired, top with remaining whipped cream.
12. Grate chocolate over each serving.
Title: Ambrosia
Ingredients:
- 250 yoghurt
- 350 bananas
- 2 passion fruit pulp
- 50 grapes
- 125 chocolate chips
- mini marshmallows
Instructions:
1. whip cream.
2. mix with yoghurt.
3. add all other ingrediants except bananas and marshmallows.
4. chill.
5. add bananas and marshmallows just before serving.
Title: Mini Slow Cooker Apple Crisp
Ingredients:
- 3 lemon juice
- 1 sugar
- 2 cornstarch
- 1 salt
- 1/4 cinnamon
- 1 flour
- 1/2 oatmeal
- 2 brown sugar
- 1/4 granulated sugar
- 2 cinnamon
- 1/2 nutmeg
- 1 salt
- 1 butter
- 1/4
Instructions:
1. Spray interior of crock generously with cooking spray.
2. Peel and seed 3 large apples, cut each apple in 8 large chunks, place in crock. Sprinkle with lemon juice.
3. Combine next 4 ingredients in a small bowl. Pour over apples, stir to distribute.
4. Combine topping ingredients except butter in small bowl, stir together to combine. Add butter and stir until crumbly.
5. Top apples in crock evenly with topping mixture.
6. Cook 1 1/2 hours on High.
7. Remove lid and cook another 1 hour on High, to crisp top.
8. Serve with vanilla ice cream.
Title: Chocolate Mousse Trifle
Ingredients:
- 1 eggs
- 5 chocolate
- 1/2 sherry wine
- 10 brandy
- 5 water
- 1/2
Instructions:
1. Melt the choc and water together in a double boiler or microwave.
2. Separate the eggs.
3. Add Yokes and Sherry or Brandy to the choc mixture.
4. Whisk egg white until stiff. Carefully Fold the egg whites into the chocolate mixture.
5. Layer the sponge pieces and choc mix in a large bowl. Leave in refridgerator to chill and set.
6. Top with whipped cream or for different flavour use cream made from unsalted butter.
Title: Wonderful Oatmeal Cookies
Ingredients:
- 1 sugar
- 1 all-purpose flour
- 1 margarine
- 1 baking soda
- 2 quick-cooking oatmeal
Instructions:
1. Combine all ingredients except oats in a medium size bowl.
2. Cut in the margarine until it looks like crumbly pie dough.
3. Add oats,work in with hands and roll into small balls,place on baking sheet about 1 inch apart (they do spread) and flaten them a little.
4. Bake at 350 for 15 minutes or until very lightly browned.
5. They come out thin and crispy.
Title: Candied Fruit Cookies
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 egg
- 2 1/2 flour
- 1/2 salt
- 3 baking powder
- 1 vanilla
- 1/2 milk
- 1
Instructions:
1. Cream shortening with sugar until fluffy.
2. Blend in unbeaten egg.
3. Sift flour with salt and baking powder.
4. Add vanilla to milk and add to creamed ingredients alternately with flour.
5. Cut candied fruits fine and add to mixture.
6. Drop on greased baking sheet.
7. Top each cookie with half candied cherry.
8. Bake in a moderate oven -- (375 degrees) for about 10 minutes.
Title: Quick and Easy Cupcakes
Ingredients:
- 1 1/4 sugar
- 1/2 butter
- 2 eggs
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/3 heavy cream
- 2/3 water
- 2 vanilla
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Line muffin tins with cupcake wrappers.
3. In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes).
4. Add in eggs and extract; beat very well for 5 minutes on high speed.
5. Add flour, baking soda and salt. (sift first for fluffier cake).
6. Add to the creamed mixture along with the heavy cream and water mixture; mix well until blended (about 2-3 minutes).
7. Use an ice cream scooper to evenly distribute mix in muffin cups.
8. Bake for 15-20 minutes.
Title: Cracker Dessert
Ingredients:
- 24 light brown sugar
- 1 butter
- 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Line a cookie pan with non-stick foil.
3. Cover bottom of pan with crackers/pretzels.
4. Combine butter and brown sugar in a saucepan over medium high heat. You can use Crisco to make it non dairy/vegan.
5. Bring to a boil and cook until foamy (about 3 minutes).
6. Pour toffee over crackers/pretzels and spread evenly.
7. Let sit for about 5 minutes.
8. Bake for 10 minutes.
9. Remove from oven.
10. While mixture is still hot, sprinkle with chips/nuts/coconut, allow to soften and melt, spread evenly.
11. Sprinkle with chocolate chips, place in warm oven for about a minute until chips have softened, swirl on top.
12. Allow to cool. For best results cool in the refrigerator for 2 hours.
13. Break into pieces and enjoy!
Title: Easy Bake Oven Lemon Cake Mix
Ingredients:
- 1 sugar
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 shortening
- 1/3
Instructions:
1. In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
2. Spoon about 1/3 cup mixture into each of 10 small containers or ziploc bags. Seal bags tightly. Label with date and contents.
3. Store in a cool dry place. Use within 12 weeks.
4. Makes 10 packages Cake Mix.
5. ---------------------------.
6. TO USE:
7. 1 pkg. Children's Lemon Cake Mix (above).
8. 4 teaspoons water.
9. Preheat oven for 15 minutes.
10. Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth.
11. Pour mixture into prepared pan. Bake 12 to 13 minutes in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan.
12. When cool, frost with Children's White Frosting if desired.
13. NOTES: Any flavor of Kool-Aid powder can be used for a wide variety of flavors. For a white cake mix, omit the powder. If you like, a drop or two of vanilla may be added at the time the cake is prepared.
Title: Dates Stuffed With Hazelnuts and Chocolate
Ingredients:
- 1/3 hazelnuts
- 1/2 bittersweet chocolate
- 30 dates
- 1 3/4 hazelnuts
- 2 confectioners' sugar
- 1 hazelnut-flavored liqueur
- 1
Instructions:
1. First, make the hazel nut paste by combining the 1 3/4 cup chopped hazelnuts, egg whites, confectioners' sugar and hazelnut liqueur (optional) in a food processor to form a paste (Mixture can be refrigerated, covered, up to 2 weeks).
2. Heat oven to 350 degrees. Place hazelnuts on a baking sheet; toast in oven until lightly browned, 3-5 minutes, watching closely so they don't burn. Set aside to cool.
3. Meanwhile, slice each date on one side to form a pocket; set aside.
4. Mix 1/3 cup hazelnut paste and chocolate in a bowl; spoon the hazelnut/chocolate mixture into each date. Sprinkle chopped hazelnuts over the filling.
5. Serve or refrigerate up to 1 week.
Title: Fresh Peach Cobbler
Ingredients:
- 3 sugar
- 1/2 cornstarch
- 1 brown sugar
- 1/4 cold water
- 1/2 butter
- 1 fresh lemon juice
- 1 flour
- 1 sugar
- 1/2 baking powder
- 1 1/2 salt
- 1/2 milk
- 1/2 margarine
- 1/4 nutmeg
- 1/4 sugar
- 2
Instructions:
1. combine the peaches and granulated sugar in a medium bowl and mix gently.
2. transfer to a saucepan with the cornstarch, brown sugar, and water.
3. cook and stir over medium heat until thick.
4. add butter and lemon juice.
5. pour into an oiled 12x7' baking dish.
6. set aside while you prepare the crust.
7. Preheat the oven to 350* -- sift the dry ingredients into large mixer bowl -- add the milk and margarine all at once and beat just until smooth.
8. drop the batter by heaping tablespoonsful over the peaches.
9. combine the nutmeg and sugar in a small bowl and sprinkle over the batter.
10. bake for 30 minutes.
11. serve with milk.
Title: Oblea
Ingredients:
- 1/2 all-purpose flour
- 1/4 water
- 1 salt
- 4 milk
- 2 sugar
Instructions:
1. Place the flour in a bowl and slowly add the water while stirring until it becomes a very liquid mixture (similar to pancake mix).
2. In a machine to make obleas (similar to a waffle maker except that it is flat) pour in the center of the hot plate one tablespoon of the mixture, then flatten it with the other hot plate.
3. Let it toast a bit, then remove the circle from the plate.
4. Do the same for the next circle, and so on until the mixture is finished.
5. You need two circles to make one oblea.
6. Arequipe (Ariquipe):
7. Combine the milk and the sugar in a large saucepan and let it simmer while constantly stirring with a wooden or heavy plastic spoon, (do not use metal as it will crystallize the milk) until you see the milk changing colour to a nice light brown. Its consistency should be thicker at that time. It needs to be stirred for about 3 to 5 hours. You have to be very patient because the stirring has to be constant so it won't stick to the pot.
8. Then let it cool down before tasting or spreading it on the oblea.
9. Making the oblea:
10. Place one circle on a plate and spread as much arequipe as you want over it. Place another circle on top. The oblea is now ready to be eaten.
11. The arequipe can also be served alone as a dessert. This is truly a delicious Colombian dessert.
12. In a hurry?
13. There is a faster way to make Obleas con arequipe.
14. For the dough, at the supermarket buy ready-made pieces of hosts. One can of condensed milk is required for the arequipe.
15. Place the unopened can of condensed milk at the bottom of large saucepan filled with water over the top of the can.
16. Let it boil rapidly, and then turn the heat down, so that it boils for about 2½ hours.
17. Make sure that the can is always covered with plenty of water.
18. After it has finished boiling, place the pot under running cold water. When the can is cold, open it and you will see that the milk has become thick and brown.
19. Follow the steps above: "Making the oblea.".
Title: Chunky Chocolate Peanut Butter Bars
Ingredients:
- 1 chunky peanut butter
- 1 creamy peanut butter
- 8 butter
- 2 eggs
- 1 sweetened condensed milk
- 1 butter
- 2 unsweetened coconut
- 1 sweetened flaked coconut
- 2 pure vanilla extract
- 1/2 pecans
Instructions:
1. Preheat oven to 325°F.
2. Place a rack on center of the oven.
3. Set aside an ungreased 13"x9" baking pan.
4. Plcae the cake mix, peanut butter, melted butter and eggs in large mixing bowl.
5. Blend with an electric mixer on low for 1 minute.
6. Stop the machine and scarpe down the sides of the bowl with a rubber spatula.
7. The mixture will be thick.
8. Reserve 1-1/2 cups for the topping.
9. Transfer the remaining crust mixture to the pan.
10. Using your fingertips, press crust evenly over the bottom of the pan so that it reaches all sides.
11. Set aside.
12. For the filling, place the chocolate chips, condensed milk and 2 tablespoons butter in a medium-sized heavy saucepan over low heat.
13. Stir and cook until the chocolate is melted and the mxiture is well combined, 3-4 minutes.
14. Remove the pan from the heat and stir in the coconut, vanilla and pecan pieces, until well distributed.
15. Pour the chocolate mixture over the crust, and spread it evenly with the rubber spatula so that it reaches the sides of the pan.
16. Using your fingertips, crumble the reserved crust and scatter it evenly over the chocolate.
17. Place pan in the oven and bake until it is light brown, 25-30 minutes.
18. Remove the pan from the oven and place it on wire rack to cool for 30 minutes.
19. Cut into bars, and remove from pan with a metal spatula and serve.
20. Enjoy!
21. TIP: These bars can be stored in covered plastic wrap, at room temp for up to 3 days or in the refrigerator for up to one week. Or freeze them, unwrapped in aluminum foil, for up to 6 mos. Thaw the bars overnight in the refrigerator before serving.
Title: Lemon Pie Cookies
Ingredients:
- 1 unsalted butter
- 2 confectioners' sugar
- 1/2 salt
- 2 lemons
- 2 unbleached all-purpose flour
- 4 cream cheese
Instructions:
1. Directions.
2. In the bowl of a stand mixer, beat the butter, 1 cup of the sugar and salt until smooth. Add all of the lemon juice and half of the zest. On a low speed, add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough out onto a board and roll it into a log. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
3. Preheat the oven to 350 degrees F.
4. Remove log from the refrigerator and cut it into thin 1/4-inch thick discs. If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2 silicone or parchment lined baking sheets, 1-inch apart, and bake until the edges are just golden, about 20 minutes. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
5. Meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners' sugar and remaining half of the lemon zest.
6. Top half of the cookies with the cream cheese mixture and cover with another cookie to make a sandwich. Dust the top of the cookie sandwiches with confectioners' sugar and serve.
Title: Christmas Rum Balls(Or Bourbon Balls)
Ingredients:
- 2 1/2 icing sugar
- 2 spiced rum
- 1 1/4 Bourbon
- 1/2 white corn syrup
- 2 pecans
- 1 walnuts
Instructions:
1. Sift the cocoa with 1 cup sugar.
2. Stir in the spiced rum mixed with the syrup.
3. Add crushed vanilla wafers and nuts.
4. Mix thoroughly.
5. Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
6. Store in a tin.
Title: Blueberry Cardamom Chia Pudding
Ingredients:
- 2 1/2 fresh blueberries
- 1 ground cardamom
- 1/2 cinnamon
- 1/2 maple syrup
- 1/4 pure vanilla extract
- 1 fresh blueberries
- 1/2
Instructions:
1. Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth. (I used a stick blender and a deep bowl).
2. Pour blueberry mixture over chia seeds and stir thoroughly with a whisk or a fork. Let rest for five minutes, and stir again. Ten minutes later, stir again. Refrigerate and let sit overnight.
3. In the morning, give it a stir and check texture. If it’s too thick, simply add more almond milk; the texture should be similar to that of tapioca pudding. Serve - a few fresh blueberries make a nice garnish.
Title: Pineapple Dessert
Ingredients:
- 1 eggs
- 2 crushed pineapple
- 1 sugar
- 1 butter
- 1/4 walnuts
- 1/2 vanilla
- 1 graham cracker
Instructions:
1. Mix eggs, sugar, drained pineapple, and butter.
2. Cook over medium-low heat until thick, stirring occasionally.
3. Cool mixture.
4. Add walnuts and vanilla.
5. Line a 8x8 square pan bottom with graham crackers.
6. Covering bottom completely.
7. Some breaking of the crackers may be required.
8. Spread pineapple mixture over the crackers.
9. Top with another layer of crackers, again covering filling completely.
10. Prepare jello per instructions.
11. When jello is nearly congealed, whip it until fluffy and pour over crackers.
12. Refrigerate 4-5 hours before serving.
Title: Salted Caramel Spritz
Ingredients:
- 3/4 half-and-half
- 1/4 unsalted butter
- 1 dark brown sugar
- 1/3 egg
- 1 sea salt
- 3/4 flour
- 3 dark brown sugar
- 3/4 half-and-half
- 3 sea salt
Instructions:
1. For the cookies, preheat the oven to 350 degrees F.
2. Combine the caramels and half-and-half in a small saucepan. Cook over medium low heat, stirring occasionally, until the caramels are melted, about 8 minutes. Cool slightly.
3. In a large bowl, beat the butter and sugar until fluffy, about 3 minutes.
4. Beat in egg and salt, and then the cooled but still fluid caramel mixture.
5. On low speed, mix in the flour.
6. Use a spritz cookie press to press the cookies out onto ungreased baking sheets.
7. Bake at 350 degrees F for 10 minutes, until set and just beginning to brown around the bottom.
8. Transfer to wire racks to cool and repeat with remaining dough.
9. For the glaze, in a small saucepan, combine the sugar and half-and-half. Heat over medium low heat until the sugar is dissolved.
10. Place wire rack with cookies over a baking sheet. Drizzle the cookies with the glaze and sprinkle with salt. Let cookies dry until glaze is set.
Title: Dad's Carrot Cake
Ingredients:
- 1/2 water
- 1/2 milk
- 1 cinnamon
- 1 salt
- 1 baking soda
- 1 eggs
- 4 sugar
- 2 all-purpose flour
- 2 carrot
- 1 unsalted butter
- 1/2 margarine
- 8 Philadelphia Cream Cheese
- 0.5 powdered sugar
- 2 vanilla
Instructions:
1. CAKE.
2. Combine all cake ingredients (except for the grated carrots) in a large mixing bowl & beat for 2 minutes.
3. Then fold in the grated carrots.
4. Pour into a greased & lightly floured rectangular cake pan.
5. Bake at 350°F for 35-45 minutes.
6. ICING.
7. In a medium mixing bowl, beat all four ingredients until creamy.
8. Spread onto room temperature cooled cake (I prefer, still in baking pan)
9. For an extra treat, sprinkle fresh diced pecans & enjoy.
Title: Norwegian Crowns
Ingredients:
- 6 salt
- 6 sugar
- 1/4 butter
- 3/4 flour
- 1 1/2
- 3
- 1
Instructions:
1. Preheat oven to 400 degrees F.
2. Press the hard cooked egg yolks through a sieve, into a mixing bowl.
3. Add the sugar, salt and uncooked egg yolks, and beat thoroughly with mixer.
4. Add the butter and flour alternately in small amounts, mixing in after each addition.
5. Cover and chill until stiff.
6. Roll the dough into ropes 1/4 inch in diameter and 5 inches long.
7. Form rings by crossing the ends and pressing slightly.
8. Dip, first into egg white, and then into the sugar, and place on cookie sheets with some space between them (the book does not say whether to grease the sheets or not, but I would do so, if not using silpat or parchment).
9. Bake at 400 degrees F for 8 to 10 minutes, but check slightly earlier to make sure they aren't browning too fast.
10. Remove from sheets and cool on racks.
Title: Rhubarb Clafouti
Ingredients:
- 500 rhubarb
- 3/4 brown sugar
- 1 cinnamon
- 250 strawberries
- 4 eggs
- 6 brown sugar
- 1 vanilla extract
- 4 flour
- 8
Instructions:
1. Cut rhubarb on pieces and cook them with sugar and cinnamon for 10 minutes until they soften slightly.
2. Preheat the oven to 375 degrees (190 celsius).
3. Spread the fruit filling in the baking dish and cover with strawberry halves.
4. Beat eggs and sugar just to blend them, then mix in other ingredients. Pour over the fruit.
5. Bake for 20 minutes until brown.
6. Serve warm with whipped cream.
Title: Very Easy Blackberry Cobbler
Ingredients:
- 1/2 butter
- 1 self rising flour
- 1 sugar
- 1 milk
- 2 blackberries
Instructions:
1. mix butter, flour, sugar, milk in a bowl.
2. spread in the bottom of a 9x9 pan and top with berries.
3. bake 350 for 1 hour.
4. don't forget the ice cream for ala mode!