lumicero/recipes-ing2inst huggingface dataset:
Title: Bavarian (German) Baked Apples With Rum
Ingredients:
- 6 -8 apples
- 4 raisins
- 4 rum
- 6 walnuts
- 3 brown sugar
- 1 white wine
- 1 butter
Instructions:
1. Wash apples. With an apple corer, carefully pierce and cut out the stem, crown and core of each apple. Do not peel the apples, and leave the bottom intact. . Place them in an ovenproof dish.
2. Prep the filling: Sprinkle raisins with the rum. Add walnuts and sugar. Mix well.
3. Fill the apples with the raisin mixture. Pour the wine around the apples in the dish; dot the apples with little pieces of the butter. Cover with aluminum foil. Bake at 420 for about 30 minutes. (Time depends on type of apple.).
Title: Pusheenicorn Cake Pops
Ingredients:
- 1 marzipan
- 1
- 2
Instructions:
1. Preheat the oven according to the cake mix directions.
2. Make the cake mix as per directions, and then split into 6 bowls - approximately 3/4 cup batter per bowl. Tint to a pastel of every shade except for black.
3. Pour into a muffin tin prepared with cupcake liners and then bake as per package instructions. Allow to cool completely.
4. Once cooled, crumble the cupcakes. To each bowl, add 1-2 tablespoons of frosting, until it holds a shape though does not feel wet. Take a teaspoon of each color and squish into an oval, combine in a ROY G BIV gradient and shape into an oval. The top color to form ears. Place on a plate and chill in freezer for 15-20 minutes while you prepare candy.
5. Use marzipan to shape the horn, mane, tale, and cloud. Set aside. Use a popsicle stick to press hole through cloud so as to slide under the cake pops.
6. Melt the candy melts in a double boiler. Add the black color, a little at a time, until the grey color of pusheen. Thin, 1 tablespoon of vegetable oil at a time. It should be thin but not runny.
7. Dip popsicle sticks into melts, then into the pusheens. Allow to set, and then dip into melts. Gently tap off excess and then carefully press the horn, mane, tail, and cloud onto body, adhering with a small amount of candy melt if necessary. Let the candy set completely before painting.
8. Loosen the food dyes with a bit of water in small bowls. Paint color onto the mane and tail. Pipe the face on using tinted royal icing.
Title: Crock Pot Apple Crumb Crisp
Ingredients:
- 1 butter
- 1 walnuts
- 4
- 1/3
Instructions:
1. Place pie filling in large bowl. Break up apples with a pastry blender/cutter.
2. Place half of cinnamon topping with apple filling and place in a 1-1/2 quart slow cooker.
3. Combine dry cake mix, 3 Tablespoons of cinnamon topping and butter (mixture will be crumbly); sprinkle over filling.
4. Sprinkle with remaining cinnamon topping and walnuts if desired. Cover and cook on low for 2-3 hours. Serve in bowls.
Title: Bread Pudding With Caramel Rum Sauce
Ingredients:
- 1 custard mix
- 5 dark rum
- 2 ground nutmeg
- 1/3 pecan pieces
- 2 golden raisin
- 1/4 heavy cream
- 1/2 dark rum
- 1/2
- 2/3
- 3
Instructions:
1. BREAD PUDDING:
2. Preheat oven to 350ºF.
3. Spray a 13x9" baking dish with nonstick cooking spray.
4. Soak the raisins in the rum for at least 5 minutes.
5. Tear brioche into 1" pieces and place in prepared dish.
6. In a large bowl, combine milk. custard dessert mix, eggs and mutmeg.
7. Whisk until well blended.
8. Stir in nuts and raisins, if using.
9. Pour over brioche; press down gently on brioche to submerge into custard.
10. Let stand 10 minutes, or until brioche absorbs custard slightly.
11. Bake for 50 minutes, or until top is golden brown and bread pudding puffs.
12. Serve warm with Caramel Rum Sauce.
13. CARAMEL RUM SAUCE:
14. Combine caramel sauce, cream and rum in medium glass bowl.
15. Heat in microwave for 45 seconds.
16. Whisk to blend.
17. Drizzle over bread pudding.
18. Serve warm and enjoy!
Title: Mary's Oatmeal Cookies
Ingredients:
- 3/4 vegetable shortening
- 1 brown sugar
- 1/2 sugar
- 1 egg
- 1/4 water
- 1 vanilla
- 3 oats
- 1 flour
- 1 salt
- 1/2 baking soda
Instructions:
1. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well.
2. Drop by rounded teaspoonfuls onto greased cookie sheet.
3. Bake at 350°F for 12-15 minutes.
4. For variety; add chopped nuts, raisins, chocolate chips or coconut.
Title: Low Fat Pineapple-Orange Sunshine Cake
Ingredients:
- 1 applesauce
- 1/4 eggs
- 4 mandarin oranges in light syrup
- 11 vanilla instant pudding mix
- 8
- 1
- 15 1/2
Instructions:
1. Preheat oven to 350 degrees. In a large bowl, mix together all cake ingredients until moist. Beat by hand for 2 minutes.
2. Coat a 9 x 13 inches pan with nonstick spray. Pour batter into pan. Bake 30-40 minute or until a toothpick inserted in the center comes out clean. Cool completely.
3. Frosting: In a large bowl, mix together all frosting ingredients until well blended. Spread over cake. Store in refridgerator.
4. For a multilayer cake, bake batter in two 9-inch cake pans for about 25 minute or until it tests done. Split cooled layers in half horizontally, spread with frosting and stack.
Title: My Mom's Strufoli
Ingredients:
- 2 flour
- 3 eggs
- 1 1/2 pure vanilla extract
- 1/2 Crisco shortening
- 6 baking powder
- 2 honey
- 6
- 3
Instructions:
1. Mix all dry ingred together.
2. Mix all wet ingred together.
3. Then mix both together. Mix til dough forms into a ball.
4. Then knead dough for 5 minute
5. Seperate dough into 3 equal pieces.
6. Take a section of dough and roll out to 1/8 inch thick rectangle. Cut into 1/2"wide x 2"long strips.
7. Twist the strips and set aside covered. Do this for all the dough.
8. Deep fry at 375 degrees til golden brown. Blot on paper towels.
9. To coat with honey put fried strufoli in a large pot. Drizzle on top with honey. Heat and toss til well coated. Place on a serving platter and sprinkle with nonpareils.
10. THIS CAN ALSO BE BAKED INSTEAD OF FRIED. JUST TAKE THE CUT TWISTED STRIPS AND PLACE THEM ON A PARCHMENT LINED COOKIE SHEET. BAKE AT 375 DEGREES FOR ABOUT 10 MINUTES OR TIL GOLDEN BROWN AND CRUNCHY. THEN FOLLOW THE SAME DIRECTIONS TO COAT THEM WITH HONEY AND NONPARELIS.
Title: Angel Food Cake With Mixed Berries
Ingredients:
- 1 strawberries
- 1 raspberries
- 1 blackberries
- 1 blueberries
- 2 sugar
- 1
Instructions:
1. Mix berries and sugar together in a bowl, mashing slightly to create a juice.
2. Pour over sliced angel food cake.
Title: Cappuccino Cream Pie
Ingredients:
- 9 unsalted butter
- 5 sugar
- 1/4 cornstarch
- 1/4 sugar
- 2/3 milk
- 2 1/2 instant coffee crystals
- 1 salt
- 1/8 eggs
- 3 unsalted butter
- 2 pure vanilla extract
- 2 heavy cream
- 1 sugar
- 2 bittersweet chocolate
- 2
- 1/2
Instructions:
1. Preheat oven to 350.
2. T0 make the crust: Combine cookie crumbs, melted butter and sugar. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
3. To make the filling: Whisk the cornstarch and sugar in a heavy 2-quart saucepan.
4. Whisk in the milk, making sure the cornstarch dissolves.
5. Add the espresso and salt, then whisk in the eggs, mixing well until no streaks of yellow remain.
6. Bring the mixture to a simmer over medium heat, stirring constantly.
7. Remove from heat briefly and and scrape sides and bottom of pan with a spatula and whisk again. Return to heat and cook at a bare simmer for 1 minute.
8. Remove from heat and strain through a wire mesh strainer into a medium size bowl.
9. Whisk in the butter and vanilla. Cover with plastic wrap, making sure the wrap is touching the top to prevent a "skin" from forming. Refrigerate for at least 4 hours.
10. To make the topping:.
11. Whip the cream with the sugar until soft peaks form.
12. Remove filling from the fridge, remove the plastic wrap and pour into the cooled crust.
13. Pipe whipped cream over the top and garnish with grated chocolate.
14. Serve cold with chocolate syrup for drizzling.
Title: Rattlesnake Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 unsweetened applesauce
- 1 Kahlua
- 1/4 irish cream
- 1/4 Creme de Cacao
- 1/4 water
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat all ingredients together for four minutes or until smooth.
3. Pour batter into a greased bundt pan.
4. Bake for 45-50 minutes.
5. Remove from pan when cool.
6. Serve plain or with powdered sugar dusted over top.
Title: Homemade Chocolate Mousse
Ingredients:
- 3 heavy cream
- 12 chocolate chips
- 1 unflavored gelatin
- 2 brandy
- 1 Bourbon
- milk
Instructions:
1. Add gelatin to a small cup or bowl and add brandy to gelatin.
2. Next, add the chocolate chips to a medium sized mixing bowl and also use a small pot on the stove top to heat the milk until it just starts to simmer.
3. And then, just as the milk starts to simmer, turn the heat down a bit, add the gelatin and brandy using a whisk to completely incorporate that and then pour the hot milk and gelatin mixture over the chocolate chips.
4. After a minute whisk the mixture and let the mixture cool down to room temperature, you can pop it into the fridge to help move it along -- while that is happening, use an electric mixer to whip heavy cream.
5. Whip that until it is nice and stiff but don't go too far.
6. Once the chocolate has cooled down to room temperature, add it to the bowl with the whipped cream and very gently fold them together so that the chocolate is completely incorporated.
7. At this point you could fill wine glasses with the mousse and serve it like that or add it to a plastic wrap lined 9x5-inch loaf pan and then cover that with additional layer of plastic wrap and put it in the fridge to set up for a few hours or overnight.
Title: Raspberry and Melon Salad
Ingredients:
- 1 fresh raspberry
- 2 -4 sugar
- 3 Grand Marnier
- 1 melon
Instructions:
1. Sprinkle the raspberries with the sugar and Grand Marnier.
2. Leave in the refrigerator for 1 hour.
3. Stir the melon into the raspberries and chill well before serving.
Title: Easiest Ever Peach Cobbler
Ingredients:
- 1 butter
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Dump canned peaches into 11 x 13 inch baking dish. Sprinkle dry cake mix over top of peaches, completely covering them. No need to stir. Cake mix will absorb syrup during baking. Dot with bits of the butter over top.
3. Bake in preheated oven for 35-40 minutes.
4. Serve warm by spooning out into dessert dishes. Top with ice cream if you like.
Title: Pumpkin Squares
Ingredients:
- 4 eggs
- 1 2/3 sugar
- 1/2 applesauce
- 1/2 pumpkin
- 15 flour
- 2 cinnamon
- 2 baking powder
- 2 baking soda
- 1 salt
- 1 cream cheese
- 3 margarine
- 1/2 vanilla
- 1 powdered sugar
- 2
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl beat eggs, apple sauce, oil, sugar and pumpkin.
3. Add in flour, cinnamon, baking soda, baking powder and salt to above mixture and mixing well.
4. Spread on ungreased cookie sheet.
5. Bake at 350°F for 25 to 30 minutes.
6. For an extra treat, top with cream cheese topping.
7. When pumpkin squares are cooled spread on top, cut and serve.
8. Cream Cheese Topping: Mix cream cheese, margarine, vanilla and powdered sugar in a medium bowl, mixing well until smooth.
Title: Nutted Gumdrops
Ingredients:
- 3/4 evaporated milk
- 1 margarine
- 1/2 sugar
- 1/2 egg
- 1 vanilla
- 1 flour
- 1 baking powder
- 1 salt
- 1/2 walnuts
- 1/2
Instructions:
1. In a small bowl, combine the milk with the gumdrops. Let stand. In another bowl, beat together butter, sugar, egg and vanilla.,.
2. Add the milk mixture. Stir together.
3. Measure in flour, baking powder, salt and nuts; stir well. Spread in.
4. 9x9-inch baking pan. Bake in 350F oven for 25-30 minutes.
Title: Lorna Doone Lemon Dessert
Ingredients:
- 1 butter
- 1 Philadelphia Cream Cheese
- 1/2 Cool Whip
- 8 powdered sugar
- 8 instant lemon pudding
- 1 milk
- 2 Cool Whip
- 3
Instructions:
1. Mix first 3 ingredients together and press in the bottom of a 13 x 9 pan.
2. Beat together cream cheese, Cool Whip, and powdered sugar.
3. Put on top of crust.
4. Beat pudding and milk together; put on top of above mix.
5. Top with Cool Whip if desired.
6. Refrigerate.
Title: Blueberry-Apple Crumble
Ingredients:
- 3/4 rolled oats
- 6 brown sugar
- 3 flour
- 1/2 cinnamon
- 2 butter
- 1 1/2 canola oil
- 3 2/3 cooking apples
- 1 lemon juice
- 1 lemon rind
- 2 2/3 blueberries
Instructions:
1. Stir together oats, sugar, flour, and cinnamon.
2. Cut in butter and oil until thoroughly incorporated.
3. In a bowl toss apples with lemon juice and rind.
4. Stir in blueberries.
5. Reserve 1 cup of oat mixture for the topping.
6. Toss the remainder with the fruit.
7. Spread mixture in a baking dish.
8. Sprinkle with reserved oat mixture.
9. Bake 35-45 minutes or until bubbly and browned on top.
10. Serve with vanilla ice cream, if desired.
Title: Vanilla Butternut Pound Cake
Ingredients:
- 3 sugar
- 3 flour
- 5 eggs
- 1/2 shortening
- 1 butter
- 1/4 salt
- 1 evaporated milk
- 2
Instructions:
1. DO NOT PREHEAT OVEN, must start in COLD oven.
2. Cream shortening, butter, sugar and salt.
3. Add eggs, one at a time.
4. Add flour and milk alternating small amounts of each.
5. Fold in flavoring by hand.
6. Bake in greased tube pan for 1 hour and 45 minutes at 325*.
7. DO NOT open oven door while baking.
8. Remove from pan immediately.
Title: Strawberry Pizza
Ingredients:
- 1 self-rising flour
- 1/2 powdered sugar
- 1/2 butter
- 1 cream cheese
- 1 sweetened condensed milk
- 1/3 lemon juice
- 1/4 vanilla extract
- 2 powdered sugar
- 1/2 cornstarch
- 2 water
- 3 fresh strawberries
Instructions:
1. Crust:
2. Combine flour, powdered sugar, and butter, mixing well.
3. Pat dough out into a 14-inch pizza pan.
4. Bake for 10 minutes at 325°F or until lightly browned.
5. Cool.
6. Topping:
7. Combine cream cheese, condensed milk, lemon juice and vanilla.
8. Mix well and spread on the cooled crust.
9. Chill thoroughly.
10. Glaze:
11. Combine powdered sugar and cornstarch in a large saucepan.
12. Add water mixing until smooth, cook over medium heat until thickened, about 5 minutes, stirring constantly.
13. Add strawberries and stir in food coloring.
14. Cool completely. Spread strawberry glaze mixture over cream cheese layer and chill.
15. Serve.
Title: Dutch Apple Crumble
Ingredients:
- 2 brown sugar
- 2 all-purpose flour
- 3/4 butter
- 3/4 cinnamon
- 1/3
- 1
Instructions:
1. Mix apple pie filling and the cinnamon/sugar mix together in bowl.
2. Pour into a 9 x 13 baking dish.
3. In a separate bowl, mix together brown sugar, flour and cinnamon.
4. Cut butter into small pieces and add to the flour/sugar mixture and cut in a with a pastry cutter or fork until it resembles crumbs.
5. Sprinkle evenly over the top of the apple mixture.
6. Place in a 375* oven and bake for 35-40 minutes or until bubbly in places and the crumbs begin to brown and crisp.
Title: Katie's Fudgy Brownie Cookie
Ingredients:
- 1 egg
- 1 sugar
- 1 instant coffee granules
- 2 boiling water
- 1 butter
- 1/4 margarine
- 1 light corn syrup
- 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/4 walnuts
- 1/4
Instructions:
1. In a mixing bowl, beat egg, egg white and sugar. In a small bowl, dissolve coffee granules in boiling water. Add the coffee, butter and corn syrup to egg mixture; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to egg mixture. Stir in chocolate chips and nuts.
2. Line baking sheets with parchment paper and lightly coat with nonstick cooking spray. Drop batter by tablespoonfuls onto prepared baking sheets. Bake at 350 degrees F for 10-12 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
Title: Chocolate Layer Cake With Raspberry Cream Filling
Ingredients:
- 1 cream cheese
- 1/4 powdered sugar
- 1/2 cocoa powder
- 2 sugar
- 16 cornstarch
- 2 water
- 1/3
- 1 1/2
- 1/4
- 3
- 2
Instructions:
1. CHOCOLATE CAKE.
2. Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
3. Cool completely. For best results and time permitting, place the layers in freezer until firm.
4. RASPBERRY CREAM FILLING.
5. Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
6. Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
7. Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
8. CHOCOLATE FROSTING.
9. Beat the frosting in mixing bowl for 2-3 minutes.
10. Completely frost the sides of the cake.
11. Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
12. RASPBERRY CHOCOLATE GANACHE.
13. Combine cocoa, sugar and cornstarch in a saucepan and whisk.
14. Gradually add water and jam, continue to whisk the mixture.
15. Bring to a simmer over medium heat, whisking constantly.
16. Remove from the heat and stir in raspberry liqueur, if using.
17. Let cool slightly.
18. Remove cake from refrigerator and pour/spread ganache on top.
19. Garnish with candies or raspberries.
Title: Pina Colada Cupcakes
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1/2 buttermilk
- 3/4 eggs
- 3 pure vanilla extract
- 1 granulated sugar
- 1/2 crushed pineapple
- 1 1/2 pecans
- 1
Instructions:
1. Preheat oven to 325°F
2. In medium bowl, combine flour, baking soda and salt.
3. In separate bowl, whisk together oil, buttermilk, eggs, vanilla and rum extract.
4. Stir in sugar, pineapple and, if desired nuts.
5. Add flour mixture; mix well.
6. Pour into prepared pan.
7. Bake 20-25 minutes or until toothpick inserted comes out clean.
8. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Title: Mexican Chocolate Orange Cappuccino Cake
Ingredients:
- 1 chocolate fudge instant pudding mix
- 2 orange zest
- 1 cinnamon
- 1 sour cream
- 1 brewed coffee
- 1/2 canola oil
- 1/4 eggs
- 1/4 orange zest
- 4 orange marmalade
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour three 9 or 8" round cakes tins.
3. Mix together cake mix, dry pudding mixes, 1 Tbsp orange zest, cinnamon, sour cream, coffee, liquor, oil, and eggs using an electric mixer on low, mixing in each ingredient one at a time carefully.
4. Once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.
5. Pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.
6. Cool in pans on wire racks for 15 minutes.
7. Remove cake from pans and let cool completely, at least 30 minutes.
8. Meanwhile, mix purchased frosting with 1 Tbsp orange liquor and 1 tsp orange zest.
9. Once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.
10. Place second cake layer top side down onto the marmalade.
11. Spread with remaining marmalade.
12. Top with remaining cake layer, top side up.
13. Frost sides and top with frosting.
14. Chill at least 1 hour and store leftovers in the fridge.
15. Note: If you live at high altitude, add 1/4 cup flour to the dry cake mix.
Title: Chocolate Dipped Easter Egg Cookies
Ingredients:
- 3 all-purpose flour
- 1/2 salt
- 1 butter
- 1 chunky peanut butter
- 1/2 dark brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 vanilla
- 16
Instructions:
1. Preheat oven to 325°F Line a baking sheet with aluminum foil. Mix together flour and salt.
2. Beat together butter, peanut butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture, 1 cup at a time, beating well after each addition, until a dough forms. Shape dough into a disk, wrap in plastic wrap, and chill for 1 hour.
3. Roll dough into 1 1/2-inch balls. On flat surface, shape each ball into an egg shape, with bottom side flat. Place cookies, 2 inches apart, on prepared baking sheet.
4. Bake cookies until just set, 10 to 12 minutes. Transfer cookies to a wire rack to cool.
5. In a saucepan, melt chocolate over low heat, stirring constantly. Dip bottom half of each cookie into chocolate, allowing excess to drip back into pan.
6. Immediately press candies into chocolate-covered portion to decorate as desired. Place on waxed paper. Chill until set.
Title: Vanillekipferl With Hazelnuts
Ingredients:
- 280 flour
- 1 salt
- 100 hazelnuts
- 40 sugar
- 80 butter
- 2 sugar
- 200
- 2
Instructions:
1. In a big bowl combine all of the ingredients in the order given except for the sugar for sprinkling. Knead into a soft dough.
2. Take small portions of dough and roll them into a small log about the size of your pinkie. Form into crescents.
3. Place on a paper lined baking sheet and bake in the preheated oven at 180°C/350°F for about 10-12 minutes or until lightly golden.
4. Remove from the oven and sprinkle with the 2 tbs of sugar immediately.
5. Allow to cool on the sheet for 5 minutes, then remove to a wire rack to cool completely.
6. These will keep for about 2 weeks in cookie tins, but they are best eaten the day after baking.
Title: Chocolate Cream Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/2 butter
- 3 shortening
- 1/2 sugar
- 1/2 milk
- 1 1/4 vanilla
- 3/4 sugar
- 1 cornstarch
- 1 water
- 1/3 butter
- 3 vanilla
- 1
- 3
- 1
Instructions:
1. Prepare and bake cake according to package directions using water, oil and eggs.
2. Pour batter into greased and floured 9 x 13 pan. After baking, let cool completely before inverting onto wire rack.
3. For filling, cream butter, shortening and sugar until light and fluffy.
4. Heat milk to 140° and add to creamed mixture.
5. Beat until sugar is dissolved, then stir in vanilla.
6. Split cake into two horizontal layers, spread filling over bottom cake layer. Top with remaining cake layer.
7. For glaze, combine sugar, cocoa, cornstarch and water until smooth. Bring to a boil over medium heat stirring constantly.
8. Cook and stir until thickened. Remove from heat and stir in butter and vanilla.
9. Cool until lukewarm, spread over cake. Let stand.
10. Serve or refrigerate.
Title: Blueberry Cobbler
Ingredients:
- 1 1/3 all-purpose flour
- 3 sugar
- 1 1/2 baking powder
- 1/2 salt
- 5 vegan margarine
- 1/2 soymilk
- 2 soymilk
- 5 blueberries
- 1/2 sugar
- 2 all-purpose flour
- 1 lemon zest
Instructions:
1. Preheat your oven to 375'F.
2. Prepare an 8 or 9 inch square baking pan or a 8 x 10 inch rectangular baking pan that is at least 2 inches deep.
3. I used an 8 1/2 x 11 x 2 3/4 inch oval casserole dish for mine. So there are a few different size baking dishes you could use here.
4. FOR THE COBBLER DOUGH:
5. Combine the flour, 2 tablespoons of sugar, baking powder and salt in a bowl and mix until completely combined. I used a whisk and it did the trick.
6. Add the non-dairy margarine and milk to make a sticky dough. Set aside.
7. NOTE: You could also add the margarine cold (instead of melted) to the flour mixture for a flakier dough. That's what I did.
8. FOR THE FILLING:
9. Wash and dry the blueberries. I used a mixture of frozen blue and black berries. I just thawed them in the microwave and kept the juice. I wanted that because I like the taste of it.
10. In a large bowl combine the sugar, flour and lemon or lime zest if using.
11. Spread the fruit mixture evenly in the bottom of your baking dish.
12. Using a tablespoon scoop out the cobbler dough and distribute it evenly over the fruit. You can also leave the dough in blobs or spread it over the fruit evenly, its up to you.
13. Brush either the vegan margarine or non dairy milk over the cobbler dough and sprinkle with the remaining tablespoons of sugar.
14. Bake until the top is golden brown and the juices are thick and bubbly. This should take about 45-50 minutes.
15. Let cool about 15 minutes before serving.
16. Bon Appetit!