lumicero/recipes-ing2inst huggingface dataset:
Title: Slovak Cream Cheese Cookies
Ingredients:
- 1/2 butter
- 1 cream cheese
- 2 all-purpose flour
- 1
Instructions:
1. Mix ingredients until smooth and creamy.
2. Place dough in refrigerator over night.
3. Roll out on floured board about 1/8 inch thick.
4. Cut into 2 inch squares.
5. Fill with your choice of preserves.
6. Roll each square into crescent shape, log or put opposite sides together.
7. Bake at 400 degrees until light brown about 10 to minutes.
8. Sprinkle with powered sugar when cool.
Title: Black Chocolate Biscotti
Ingredients:
- 3/4 unsalted butter
- 6 dark chocolate
- 2 all-purpose flour
- 2/3 baking powder
- 1 salt
- 1/2 baking soda
- 1/4 Kahlua
- 1/4 boiling water
- 2 vanilla extract
- 3/4 eggs
- 1 granulated sugar
- 3 egg
- 1 1/2 water
- 4 1/2
- 1
Instructions:
1. Position racks to the upper and lower thirds of oven. Preheat the oven to 350°F.
2. Line two jelly roll pans with parchment paper and set aside.
3. In a medium saucepan, melt butter over low heat.
4. Remove from heat.
5. Add the dark chocolate and let mixture rest 1 minute.
6. Stir gently until the chocolate is melted and smooth; set aside.
7. Combine the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl; whisk thoroughly; set aside.
8. Mix the Kahlúa, dissolved espresso powder and vanilla in a small bowl; set aside.
9. In a large bowl beat eggs with electric mixture on medium speed for 2 minutes.
10. Add sugar, in 3 additions, mixing for 20 seconds after each addition.
11. Beat 1 minute longer.
12. Reduce speed to medium low.
13. Add Kahlúa mixture and chocolate butter mixture; mix thoroughly scraping down the sides of the bowl as necessary.
14. On low speed, add dry ingredients, in 2 additions, mixing only to combine.
15. Using rubber spatula, fold in chopped chocolate and nuts.
16. Let batter stand for 10 minutes to thicken.
17. Portion the dough onto the jelly roll pans, forming 4 logs, each measuring 1 1/2 inches wide by 12 inches long, smoothing tops and sides with moistened hands.
18. Brush tops and sides with egg wash.
19. Bake for 20 to 22 minutes, or until tops are just set.
20. Remove from oven and let stand for 20 minutes.
21. Reduce oven temperature to 300°F Carefully place 1 log at a time on a cutting board. Using a thin, sharp serrated knife cut into generous 1/2 inch slices.
22. Lay slices on their sides and toast in oven for 12 minutes.
23. Turn the slices over carefully and toast for 8 minutes longer.
24. Allow cookies to cool on pans; the biscotti will become firm and crisp as they cool.
25. Store biscotti, layered between sheets of waxed paper in an airtight container at room temperature for up to 3 weeks.
26. If desired, biscotti may be frozen for up to 3 months.
Title: Sweet Potato Pudding
Ingredients:
- 2 sweet potatoes
- 1 butter
- 1/2 margarine
- 1/2 dark brown sugar
- 1/3 white sugar
- 1/3 vanilla extract
- 1
Instructions:
1. Bring a large pot of water to boil.
2. Add sweet potatoes and simmer, covered until tender, 15-20 minutes.
3. Drain well and mash (you should have about 2 cups), let cool slightly.
4. Preheat oven to 375 degrees.
5. Grease a 2-quart baking dish.
6. In large bowl, beat together mashed sweet potatoes, orange juice, butter, cereal, brown sugar, white sugar, and vanilla until smooth.
7. Spread into baking dish.
8. Bake until puffy and barely firm in center, 50 minutes-1 hour.
Title: Easy Chewy Cookies
Ingredients:
- 1 shortening
- 1/2 water
- 1 eggs
- 2 powdered sugar
- 1/2
Instructions:
1. Combine first 4 ingredients.
2. Beat on low till smooth or by hand.
3. Shape into balls and roll in powdered sugar.
4. Place 2" apart on lightly greased cookie sheets.
5. Bake 10 minutes at 375.
6. Cool slightly on pans before removing.
7. Notes: This dough is very thick. They will look puffy and underbaked when you take them out, will flatten as they cool. Spice and any type of chocolate cake mix taste great.
Title: Midnight Brownies
Ingredients:
- 1 black beans
- 1/2 self-rising flour
- 1/2 vanilla
- 1/2 baking powder
- 1/4 fat free cream cheese
- 2 vanilla extract
- 1
- 6
- 1/4
- 2
Instructions:
1. Brownie Directions.
2. In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips in and stir well. Spread into the 8x8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature.
3. Frosting Directions.
4. Preheat oven to 350º. Lightly spray a 8x8 baking dish with nonstick cooking spray. With a whisk attachment on an electric beater and blend all ingredients until light and fluffy. Spread evenly over the top of the cooled brownies. In a microwave safe bowl, melt the 2 tbsp of chips with a 2 second spray of nonstick cooking oil. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes. Serve and enjoy. Don't forget to have seconds!
Title: Awesome Sugar Free Chocolate Toffee Dessert
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 2 heavy cream
- 1/2 water
- 1 Cool Whip Free
Instructions:
1. Mix pudding, cream and water in mixer for 1 minute on slow, then about 2 to 3 minutes on medium high until fluffy.
2. Crush candy while still wrapped, then remove from wrapper.
3. Place pudding mixture in small dessert dishes layering with Cool Whip and crushed toffee pieces.
Title: French Chocolate Pie
Ingredients:
- 3/4 sugar
- 2 eggs
- 1/2 butter
- 2 graham cracker crust
- 9 Cool Whip
- 2
Instructions:
1. Cream sugar with butter.
2. Stir in cooled chocolate.
3. Add two eggs, one at a time. Beating at high speed, for five minutes after each addition.
4. Fold in cool whip and pour in shell.
5. Chill at least two hours.
Title: My Grandmother's Sugar Cookies
Ingredients:
- 1/2 shortening
- 3/4 sugar
- 1 egg
- 1 milk
- 1 vanilla extract
- 1 1/4 flour
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Mix together thoroughly shortening, sugar and egg.
2. Stir in milk or cream and flavoring.
3. Sift together flour, baking powder and salt and stir it into the mixture.
4. Chill dough.
5. Roll very thin (1/16 in.).
6. Cut into desired shapes.
7. Place on greased sheet and sprinkle with sugar.
8. Bake until delicately browned.
9. Bake at 425°F for 5-7 minutes.
Title: Lite Lemon Pound Cake
Ingredients:
- 2 cake flour
- 1 Splenda sugar substitute
- 1/3 sugar
- 1 salt
- 3 baking powder
- 1 sugar-free instant pudding mix
- 1/2 shortening
- 2/3 milk
- 1/2 Egg Beaters egg substitute
- 1/3 milk
- 1
Instructions:
1. Combine first six ingredients in a bowl.
2. Add shortening and 2/3 cup milk.
3. Beat with mixer at medium speed 2 minutes.
4. Add additional milk, egg beaters and lemon extract.
5. Beat 2 minutes more.
6. Pour into greased,floured bundt pan and bake 50 minutes or till firm to touch 350 degrees.
Title: Old-Fashioned Pound Cake
Ingredients:
- 1 butter
- 1 sugar
- 9 eggs
- 4 cake flour
- 1 lemon rind
- 1 fresh lemon juice
Instructions:
1. Cream butter and sugar until very light and creamy.
2. Beat in eggs, one at a time, beating well after each.
3. Gradually add cake flour, blending thoroughly. (Use a medium speed for this.).
4. Add lemon rind and juice.
5. Bake in 2 greased and parchment paper-lined or waxed paper-lined 9x5" pans at 350º for about 1 hour and 15 minutes.
6. Frost or glaze, or leave plain.
7. *If wanting to make a half a recipe, use 5 eggs.
Title: Lemon Glaze Cake
Ingredients:
- 1 lemon gelatin
- 1 eggs
- 5 water
- 2/3 vanilla
- 2/3 confectioners' sugar
- 1 butter
- 2 lemon juice
- 4
Instructions:
1. Combine first six ingredients.
2. Beat 5 minutes on medium speed.
3. Pour into greased and floured 10 inch tube pan.
4. Bake 350* for 1 hour.
5. NOTES: Glaze: mix powdered sugar, butter and lemon juice well.
6. Pour over hot cake.
Title: Spooky Chocolate Cupcakes
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1/2 baking soda
- 2 salt
- 1 water
- 2 white vinegar
- 1 vanilla extract
- 2 shortening
- 2 butter
- 1/2 confectioners' sugar
- 1/2 water
- 4 1/4 vanilla extract
- 3
- 1/2
- 1/8
Instructions:
1. In a large bowl, combine the dry ingredients. Combine the water, oil, vinegar and vanilla; stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
3. In a bowl, cream the shortening, butter and confectioners' sugar. Stir in water and extracts. Remove 1/2 cup frosting to a small bowl; tint with black food coloring. Frost cupcakes with remaining white frosting.
4. Cut a small hole in the corner of a pastry or plastic bag. Insert a small round #5 tip; fill bag with black frosting. Decorate cupcakes with black frosting and candies as desired. Yield: 2 dozen.
Title: Pink Stuff ( Strawberry Jello, Pineapple Dessert )
Ingredients:
- 1 crushed pineapple
- 1 strawberry Jell-O gelatin dessert
- 1 Cool Whip
- 1 cottage cheese
Instructions:
1. Drain pineapples and cottage cheese.
2. Mix together jello powder and cool whip.
3. Mix in drained pineapple chunks and drained cottage cheese.
4. Put in the fridge to cool or serve as is.
Title: Banana Butterfinger Cake
Ingredients:
- 2 1/4 cake flour
- 1 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 1/2 sugar
- 3 eggs
- 1 dark rum
- 1 vanilla extract
- 3/4 sour cream
- 1 baking soda
- 2 bananas
- 1 1/2 unsalted butter
- 2/3 light corn syrup
- 7 dark rum
- 1 vanilla extract
- 14
- 2
- 1
- 1 3/4
Instructions:
1. To make cake, position rack in top third of oven; preheat to 350 degrees.
2. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs, 1 at a time, beating well after each addition.
3. Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen.
4. Turn out cakes onto racks and cook. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)
5. To make glaze, combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1°C glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.).
Title: Shenandoah Apple Tart
Ingredients:
- 1/2 water
- 3 tart baking apples
- 1 granulated sugar
- 1/4 ground cinnamon
- 1 lemon juice
- 2
Instructions:
1. In a large skillet, bring apple juice or water to boiling; add apples. Reduce heat. Cover and simmer about 3 minutes or until apples are just tender. With a slotted spoon, remove apple slices. Cool slightly.
2. Press cookie dough into a greased and floured 10 inch quiche dish or a 9-inch pie plate, pressing dough evenly onto the bottom and up the sides of the dish.
3. In a small bowl, combine sugar and cinnamon. Toss together apple slices, lemon juice and 2 tablespoons of the cinnamon sugar mixture. Arrange coated apple slices atop dough. Sprinkle with the remaining cinnamon sugar.
4. Bake at 375 degrees F for 30-40 minutes or until evenly browned and set. Cool slightly. Serve warm with a generous dollop of whipped cream.
5. Can be served cold and it is just as good.
Title: Chess Cake
Ingredients:
- 1 light brown sugar
- 1 white sugar
- 4 eggs
- 1 butter
- 2 flour
- 3 baking powder
- 1 salt
- 1 vanilla extract
- 1/2 pecans
Instructions:
1. Combine brown sugar, white sugar, eggs and butter.
2. Beat until light.
3. Sift together flour, baking powder and salt;.
4. blend into egg mixture.
5. Mix well and add vanilla and nuts.
6. Spoon into a greased and floured 13x9-inch baking pan.
7. Bake at 325°F for 45 minutes until firm around edges.
8. Center will be soft.
Title: Nutty Fruit Cocktail Cake
Ingredients:
- 1 flour
- 1 sugar
- 1 pecans
- 1 baking soda
- 1/2 salt
- 15 brown sugar
- 1/4 - 1/2
Instructions:
1. Drain off liquid of fruit cocktail reserving 3 Tbsp of the liquid.
2. Combine flour, sugar, pecans, baking soda, salt and fruit cocktail with reserved liquid.
3. Pour into an 8x8 greased and floured pan.
4. Sprinkle top with brown sugar.
5. Bake at 350 degrees for 1 hour. Check for doneness at 45 minutes.
6. Can subsitute different nuts for different tastes. I have found that 1/4 c is enough brown sugar. We love this with french vanilla ice cream!
Title: Mango Flan on Chocolate
Ingredients:
- 3 sugar
- 1/2 water
- 4 2% low-fat milk
- 1/2 1% low-fat milk
- 7 vanilla bean
- 2 eggs
- 1/2 mango puree
- 6 unsalted butter
- 1 sugar
- 2 eggs
- 1 pure vanilla extract
- 3/4 all-purpose flour
- 1/2 cocoa powder
- 1/4 baking powder
- 1/4 salt
- 1/2
Instructions:
1. Preheat the oven to 300 degrees.
2. Pour 2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Meanwhile, set 6 (1-cup ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about 1/4 cup caramel into each ramekin and swirl to coat the sides. Set aside to cool.
3. In a saucepan, bring the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse. Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks and the remaining 1 cup sugar. Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Whisk in the mango puree until smooth. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and mango fibers. Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath. Bake in the center of the oven until dry and set in the center, 30 to 35 minutes. Remove from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours, or refrigerate until ready to serve, up to 24 hours.
4. Chocolate Brownie Base: Preheat the oven to 350 degrees. Grease a 9 by 13-inch baking pan and line it with parchment or waxed paper, pressing into the corners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Mix in the sugar. Mix in the eggs and vanilla and mix until light and fluffy. Sift together the flour, cocoa powder, baking soda and salt. Add to the butter mixture and mix just until combined. Mix in the chocolate chips. Pour into the prepared pan, smooth the top, and bake until the cake is firm in the center and the surface is dry and shiny, 15 minutes. Let cool in the pan. Run a knife around the edges of the pan and turn out the whole cake onto a work surface. Peel off the waxed paper. Using a ramekin as a guide, use a sharp knife to cut out 6 brownie circles the same size as the ramekins.
5. To serve, place a brownie circle on each serving plate. Turn a flan out on top of the cake (you may need to dip the bottom of each ramekin in hot water to loosen the caramel, and/or run a knife around the edge of the ramekin). The caramel will pour out and serve as the sauce, and will also soak into the brownie.
Title: Marshmallow Supreme
Ingredients:
- 1 marshmallows
- 300 crushed pineapple
- 2 chocolate
- 50
Instructions:
1. Whip cream.
2. Cut marshmallows into quarters.
3. Strain fruit.
4. Fold marshmallows and fruit into the cream in a nice serving dish.
5. Refrigerate for several hours.
6. Grate chocolate on top before serving.
Title: CHERRIES JUBILEE
Ingredients:
- 20 cherries
- 1/4 cherry brandy
- 1 raw sugar
- 1 cornstarch
- 1/4 milk
Instructions:
1. In a small saucepan on low heat, add cherry brandy and keep it warm – don’t let it simmer.
2. In a medium skillet over medium heat, add raw sugar and corn starch, Pour in the milk and whisk until the sauce thicken, about 2 minutes.
3. Add cherries to the cornstarch mixture, stir to coat and warm them up, about 3 minutes. Pour in the warm brandy. Either flambé it for 15 seconds or cook for about 45 to 60 seconds. Remove from the heat and serve immediately with vanilla ice cream.
Title: Cardamom Butter Cookie
Ingredients:
- 1 butter
- 1 1/4 sugar
- 2 eggs
- 1 vanilla extract
- 3 flour
- 1 baking powder
- 1/2 salt
- 1 ground cardamom
- 1/2 ground cinnamon
- 1/4 ground allspice
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs and vanilla and beat well.
3. Sift together remaining ingredients; stir into creamed mixture and mix well.
4. Chill dough, roll and cut with cookie cutters.
5. Bake in a 350°F oven 10 to 12 minutes, depending on thickness of cookies.
Title: Chocolate-Peanut Butter Refrigerator Cake
Ingredients:
- 2 1/2 heavy cream
- 10 chocolate graham crackers
- 18
Instructions:
1. Heat 2/3 cup cream in a large microwave safe bowl until steaming. (Time will vary depending on wattage of oven.) Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.
2. Beat mixture in step one with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching on a serving plate. Spread evenly with 1/2 cup cream mixture. Repeat for 4 more layers; add 1 more layer of crackers. Chill 1 hour. Chill remaining cream.
3. Spread top and sides of cake with remaining cream. Chill 4 hours or up to 2 days.
4. Decorate with peanut butter chips, if desired. Slice with serrated knife using a sawing motion.
Title: Butterfinger Eyeballs
Ingredients:
- 1 creamy peanut butter
- 2 butter
- 2 margarine
- 1 powdered sugar
- 3 vegetable shortening
- 2
Instructions:
1. LINE 2 baking sheets with wax paper.
2. BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.
3. MELT morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).
4. DIP one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating.
5. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.
Title: Lovelight Chiffon Yellow Cake
Ingredients:
- 2 eggs
- 1 1/2 sugar
- 2 1/4 flour
- 3 baking powder
- 1 salt
- 1/3 liquid shortening
- 1 milk
- 1 1/2 vanilla
Instructions:
1. Preheat oven to 350.
2. Oil lightly and dust with flour 2 round cake pans 9x1 1/2 - inches.
3. Beat egg white until frothy. Gradually beat in 1/2 cup sugar. Continue beating until very stiff and glossy.
4. Sift remaining sugar, flour, baking powder, salt into another bowl.
5. Add oil, half of milk; vanilla. Beat 1 minute, medium speed on mixer.
6. Scrape sides and bottom of bowl constantly.
7. Add remaining milk; egg yolks. Beat 1 minute more, scraping bowl constantly.
8. Fold in meringue.
9. Pour into prepared pans. Bake 25-30 minutes.
Title: Potluck Perfect Cherry Delight
Ingredients:
- 21 cherry pie filling
- 14 sweetened condensed milk
- 12 Cool Whip
- 1 walnuts
- 20 pineapple
Instructions:
1. Mix all ingredients together until smooth and pink.
2. Refrigerate for at least two hours, preferably over night.
Title: Mexican Apple Pie Filling Dessert Cobbler
Ingredients:
- 10 flour tortillas
- 2 water
- 1 1/2 sugar
- 1 margarine
- 1 cinnamon
- 1/2
Instructions:
1. Combine water, sugar, flavoring & butter in sauce pan and cook until sugar dissolves.
2. oll each tortilla with pie filling inside and lay in casserole pan.
3. our sugar mixture on top, followed by cinnamon and soak for 1 hr to overnight in fridge, covered.
4. Cook at 350°F for 30-40 minutes covered. Take cover off for last 5 minutes to let them crisp up.
Title: Libbie's Coconut Apple Strips
Ingredients:
- 2 flour
- 1/2 salt
- 1/2 butter
- 3 water
- 3 apples
- 8 sugar
- 1/2 cinnamon
- 1/2 butter
- 2 egg
- 1 sour cream
- 1/2 salt
- 1/8 sugar
- 1/2 coconut
- 2
Instructions:
1. Sift flour and 1/2 teaspoon salt together.
2. Cut in the butter until the mixture resembles coarse cornmeal.
3. Add 3 tablespoons water and 3 tablespoons cream together until blended.
4. Turn onto a floured board.
5. Roll out to fit a 15x10 inch pan; I would use a 9x13 pan. This is a very old recipe and they used different pans back then.
6. Arrange 8 apples (peeled, cored, and sliced,) on dough sprinkled with 1/2 cup sugar and 1/2 teaspoon cinnamon.
7. Dot with 2 tablespoons butter.
8. Bake 25 minutes at 375 degrees Fahrenheit.
9. Blend together 1 egg slightly beaten, 1/2 cup cream (sweet or sour), 1/2 cup sugar, 1/8 teaspoon salt and 2 cups coconut, flaked.
10. Spoon this mixture over apples.
11. Bake 20 minutes more 375 degrees Fahrenheit. No temperature was given so I am guessing.
Title: Blueberry Cobbler With Gingered Biscuits
Ingredients:
- 1/2 granulated sugar
- 1 cornstarch
- 1 ground cinnamon
- 1 table salt
- 6 fresh blueberries
- 1 1/2 lemon zest
- 1 lemon juice
- 1 all-purpose flour
- 2 cornmeal
- 2 crystallized ginger
- 1/4 granulated sugar
- 2 baking powder
- 1/4 baking soda
- 1/4 table salt
- 4 unsalted butter
- 1/3 buttermilk
- 1/2 vanilla
- 1/8 ground ginger
Instructions:
1. Adjust oven rack to lower-middle position and heat oven to 375°F.
2. FOR THE FILLING: Stir the sugar, cornstarch, cinnamon, and salt together in large bowl. Add berries and mix gently with rubber spatula until evenly coated; add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch glass pie pan, place pie pan on rimmed baking sheet, and bake until filling is hot and bubbling around edges, about 25 minutes.
3. FOR THE BISCUIT TOPPING: Whisk flour, cornmeal, crystallized ginger, 1/4 cup sugar, baking powder, baking soda, and salt in large bowl to combine. Whisk melted butter, buttermilk, and vanilla in small bowl. Mix remaining 2 teaspoons sugar and ground ginger in second small bowl and set aside. One minute before berries come out of the oven, add wet ingredients to dry ingredients; stir with rubber spatula until just combined and no dry pockets remain.
4. TO ASSEMBLE AND BAKE COBBLER: Remove berries from oven; increase oven temperature to 425°F Pinch of 8 equal-sized pieces biscuit dough and place on hot berry filling, spacing then at least 1/2 -inch apart (they should not be touching). Sprinkle each mound of dough with ginger-sugar. Bake until fillling is bubbling and biscuits are golden brown on top and cooked through, 15-18 minutes. Cool cobbler on wire rack 20 minutes and serve.