lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter and Chocolate Chip Muffins
Ingredients:
- 3/4 peanut butter
- 1/4 butter
- 1 sugar
- 1/2 sweetened condensed milk
- 1/2 evaporated milk
- 2 eggs
- 2 1/2 flour
- 1 baking powder
- 1 salt
- 3 vanilla
- milk
- chocolate chips
Instructions:
1. Preheat over at 200 degrees celcius.
2. Cream peanut butter, butter and sugar till light and fluffy.
3. Beat in the eggs.
4. Mix in flour, baking powder, salt, both milks and vanilla.
5. If batter is too thick/stiff keep adding milk until it seems like the right consistency (slightly stiffer than cake batter).
6. Mix well.
7. Fill muffin cups with batter till quarter full, then drop in chocolate chips to make center choc filling. Cover/fill with batter til 3/4 full.
8. Sprinkle some choc chips on top.
9. Bake for about 25 mins or till muffin tops crack.
Title: Fruit Casserole Cake (Sugar-Free)
Ingredients:
- 2 eggs
- 2 bananas
- 1/4 white flour
- 3/4 baking powder
- 2 Sweet 'n Low
- 1
- 2
Instructions:
1. Beat the two egg whites until stiff, set aside.
2. In another bowl, beat together egg yolks, mashed bananas and fruit juice.
3. Add flour and baking powder and mix.
4. Now, add the fruit, egg whites and packet of sweetener.
5. Fold gently until blended.
6. Grease an 8 inch square baking pan or casserole.
7. Spoon mixture into casserole.
8. Bake at 350° for 25 minutes, or until lightly browned.
9. Serve warm.
10. Can be topped with ice cream or whipped cream or eaten plain!
Title: Pistachio Pudding Supreme Aka Watergate Salad
Ingredients:
- 1 Cool Whip
- 1 cream cheese
- 1 pineapple
- 1 walnuts
- 2 colored miniature marshmallows
- 2 instant pistachio pudding mix
Instructions:
1. Mix all ingredients in a large serving bowl, until well combined.
2. Refrigerate for 1 hour before serving.
Title: Pat's Almond Cookies
Ingredients:
- 3 flour
- 1 margarine
- 1 sugar
- 2 baking soda
- 1 egg
- 1
- 1/2
Instructions:
1. Pre-heat oven to 275.
2. Cream margarine and sugar together.
3. Beat egg and almond extract together.
4. Mix steps 2 and 3 together.
5. Sift flour and baking soda together.
6. Mix steps 4 and 5 together.
7. Roll into 1-inch balls and place on cookie sheet. (place balls with enough spacing since the dough will spread out to a 2-3 inch cookie as it bakes).
8. Option A - place 1/2 almond in center of ball.
9. Option B - using a Q-tip, soak tip with food coloring and push using a twist motion into the center of the ball.
10. Bake 20-25 minutes or until golden brown.
Title: Frosted Banana Bars
Ingredients:
- 1/2 margarine
- 1 1/2 sugar
- 2 eggs
- 1 sour cream
- 1 vanilla
- 2 flour
- 1 baking soda
- 1/4 salt
- 1 banana pulp
Instructions:
1. In mixing bowl, cream butter and sugar.
2. Add eggs, sour cream, and vanilla.
3. Combine flour, baking soda, salt; gradually add to the creamed mixture.
4. Stir in the bananas.
5. Spread into a greased sheet cake pan (15x10x1-inch).
6. Bake at 350°F for 20-25 minutes.
7. Cool.
8. I put a cream cheese frosting on this.
Title: Healthier and Easy Chocolate Chip Cookies
Ingredients:
- 2 flour
- 1/4 granulated sugar
- 3/4 brown sugar
- 1/4 molasses
- 8 cream cheese
- 2 eggs
- 1 vanilla
- 1 baking soda
- 2 -3 cinnamon
- chocolate chips
Instructions:
1. Pre-heat over to 375.
2. Mix everything in all at once and stir until it sticks to the bowl.
3. Add as many choc. chips as you like or don't like.
4. Let the dough sit for about 5-10 minutes.
5. Put them on a cookie sheet and bake for 11 minutes. (I like just using aluminum foil instead of non-stick spray, etc.).
6. Let them cool until no longer hot.
Title: Peanut Butter Chocolate Delight
Ingredients:
- 3/4 butter
- 1 1/2 margarine
- 3/4 all-purpose flour
- 1 roasted peanuts
- 1 cream cheese
- 1 powdered sugar
- 1/2 crunchy peanut butter
- 1 instant chocolate pudding mix
- 1 vanilla instant pudding mix
- 3 milk
Instructions:
1. Combine first 3 ingredients; press into a 13-x 9-inch pan.
2. Bake at 375 degrees for 15 minutes; cool.
3. Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
4. Spread over prepared crust, and chill.
5. Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
6. Spread over cream cheese layer.
7. Spread remaining whipped topping over pudding layer, and chill.
8. For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
Title: Individual Lime Souffles
Ingredients:
- 2/3 granulated sugar
- 2 butter
- 2 all-purpose flour
- 1/2 milk
- 1 lime rind
- 4 eggs
- 3 lime juice
- 1/4 cream of tartar
- 1 icing sugar
Instructions:
1. Grease 6 3/4 cup ramekins or custard cups. Sprinkle 2 tablespoons of the sugar evenly over ramekins. Place on baking sheet; set aside.
2. In saucepan, melt butter over medium heat. Whisk in flour and cook, whisking, for 1 minute.
3. Whisk in milk until smooth; cook, whisking, until thickened, about 2 minutes. Remove from heat.
4. Whisk in half of the remaining sugar and the lime rind. Whisk in egg yolks, 1 at a time. Return to heat and cook, whisking, until thickened, about 2 minutes. Remove from heat. Whisk in lime juice. Transfer to large bowl.
5. In separate bowl, beat egg whites with cream of tartar until soft peaks form. Fold one-quarter into yolk mixture; gently fold in remaining whites.
6. Divide among prepared ramekins. Bake in center of 375°F oven for about 15 minutes or until puffed and almost firm to the touch.
7. GARNISH: Dust with icing sugar. Serve immediately.
Title: Anyone's Mom's Easy Biscotti
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1/4 salt
- 8 eggs
- 1 3/4 sugar
- 1/2 real vanilla extract
- 2 walnuts
- 1/2
Instructions:
1. Sift together flour,baking powder and salt and set aside.
2. Beat the eggs with the sugar until you get a smooth pale yellow color.
3. Add oil and vanilla then add the flour mixture. Add the nuts.
4. Spray a 12 X 16 sided jelly roll pan with vegetable spray and pour in the batter.
5. Dust lightly with cinnamon.
6. Bake at 300 for 35 minutes. Cool in pan and cut into 1" X 4" bars. You will have 48 cookies ( 4 dozen).
7. If you want a soft version this is it but if you want a harder version then place the separated cookies directly on the oven rack and bake again for 5 - 8 minutes watch carefully.
8. Also if you want to make variations dip the ends in chocolate bark and more nuts.
Title: Wheat-Free Pie Crust
Ingredients:
- 1 1/2 margarine
- 3 1/2 butter
- 1 salt
- 1/2 water
Instructions:
1. Mix together flour and salt.
2. Cut in margarine with pastry blender.
3. Add just enough water for dough to hold together.
Title: Lamingtons
Ingredients:
- 8 eggs
- 250 caster sugar
- 250 flour
- 30 butter
- 1 vanilla bean paste
- 400 dark chocolate
- 600
- 300
Instructions:
1. Preheat oven to 190°C Line 2 20cm square baking tins.
2. Whisk eggs and sugar in a double boiler making sure the water does not touch the bowl. Beat for 5-10 mins or until warm, pale and frothy.
3. Transfer to an electric mixter adding vanilla paste and whisk on high speed for 8-10 mins or until mixture has tripled in volume.
4. Divide flour into 3 and gently fold each portion through the egg mix. After the second batch of flour add the melted butter then add the final batch of flour.
5. Divide between the 2 baking ins and bake for 20 minutes Remove from oven and leave to cool in tins for 10 mins before turning out onto cool rack.
6. For the chocolate coating combine the chocolate and cream in a double boiler and gently melt the chocolate, stirring to combine. Remove from heat.
7. Cut each sponge into 16 squares. Scatter coconut over a tray.
8. Using a fork dip the sponge into the warm chocolate, shake of excess and then roll in coconut. Place on cake rack and finish dipping remaining cakes.
9. If chocolate starts to thicken too much place on stove again and reheat slightly.
10. Let the Lamingtons sit for 1 hour to allow chocolate to set.
11. Alternative: Slice the whole cake in half horizontally, spread with a berry jam, sandwich back together, cut into squares then coat in chocolate and coconut.
Title: Chocolate Pepsi Cake
Ingredients:
- 1 butter
- 1/2 cocoa powder
- 1/4 applesauce
- 1/4 ketchup
- 1/4 vanilla extract
- 1 eggs
- 1 buttermilk
- 2 baking soda
- 1/2 mini marshmallows
- 1 cocoa powder
- 1 1/2 butter
- 1/4 vanilla extract
- 1/2 maple syrup
- 1/3 ketchup
- 1 powdered sugar
- 1/8
- 1/4
- 3 1/2
- 1
Instructions:
1. Pour cake mix in large mixing bowl. Melt butter and add cocoa powder. Mix until smooth. Add applesauce, ketchup, vanilla extract and Pepsi Cola to cocoa mixture. Blend well. Pour mixture into cake and stir by hand until batter is a liquid consistency (there will be small lumps). Mix buttermilk and baking soda together in a small bowl. Add beaten eggs to buttermilk mixture. Pour buttermilk and eggs into the cake batter and blend well. Fold mini marshmallows into batter. Pour cake batter into a greased 13” x 9” baking pan. Bake at 350 degrees Fahrenheit for 40-45 minutes, until a toothpick inserted in center of cake comes out clean. Cool cake on a wire rack for about 15 minutes.
2. While cake is cooling make your icing. Melt butter in medium saucepan. Add cocoa powder and stir until mixture is smooth. Add Pepsi Cola, vanilla extract, maple syrup and ketchup. Bring to a slow boil over medium-low heat, stirring constantly. When mixture reaches a boil, remove from heat and add powdered sugar until desired consistency is achieved. Fold in English Toffee pieces. Icing will be a little bit runny at this point. Pour over cake and spread out evenly to coat. Let cake stand for at least 30 minutes before.
3. Prep Time: Cake – 10 minutes.
4. Icing 5 minutes.
5. Cook time: Cake – 40-45 minutes.
6. Icing – 10 minutes.
Title: Chocolate Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1/4 cocoa powder
- 1 salt
- 1 baking soda
- 3/4 brown sugar
- 3/4 granulated sugar
- 1/2 butter
- 1/2 Crisco shortening
- 1 vanilla
- 2 eggs
- 1 chocolate chips
- 1
Instructions:
1. Combine flour, cocoa powder, salt and baking soda in a bowl and set aside.
2. Combine brown sugar, white sugar, softened butter, Crisco shortening and vanilla.
3. Beat until creamy. (I use my stand mixer-it's much easier).
4. Add eggs and beat.
5. Add dry ingredients and mix well.
6. Stir in your chocolate chips and nuts (if using) at this point.
7. Using small cookie scooper, scoop balls out onto parchment lined baking sheet.
8. Put baking sheet in freezer for 30 minutes.
9. At this point you can put all the balls in a freezer bag for later use.
10. When you want to make some cookies, pre-heat oven or good toaster oven to 375°. Bake 8-10 minutes. I go 8 in my oven so they stay soft and gooey.
11. Let cool 2 minutes on pan, then cool on rack.
Title: 2bleu's Pumpkin Ginger Crumble
Ingredients:
- 1 pecans
- 1 butter
- 5 egg
- 1 canned pumpkin
- 1 pumpkin pie spice
- 1
- 2
Instructions:
1. Preaheat oven to 350°F Spray a 11x7" casserole dish with nonstick cooking spray and set aside.
2. In a medium bowl, combine all crumble ingredients, stirring and tossing gently using a spatula (use your fingers to make loose crumbs). Sprinkle a little more than half of it evenly over casserole dish and press down gently (the bottom should be totally covered with crumble.
3. In a large bowl, combine all filling ingredients and using a wire wisk, beat until smooth. Pour evenly over bottom crumble. Crumble remaining crumble loosely over top of filling.
4. Bake for about 45 minutes or until top is golden brown. Cool at least 40-45 minutes before serving or refrigerating to chill. Cut into squares and serve with whipped or ice cream. Cover and refrigerate leftovers.
Title: Peanut Kiss Blossoms
Ingredients:
- 8 egg
- 1 shortening
- 1/2 milk
- 2 peanut butter
- 3/4 vanilla
- 1 sugar
- 1/3 flour
- 1 1/2 baking soda
- 1 brown sugar
- 1/3 salt
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Beat shortening and peanut butter till well blended.
3. Add *1/2* of the sugar and all of the brown sugar. Beat until light and fluffy.
4. Add egg, milk and vanilla. Beat.
5. In a separate bowl, stir together flour, baking soda and salt. Gradually add to the peanut butter mix, blending well.
6. Shape the dough into one inch balls and roll each one in the last third of sugar.
7. Place on ungreased cookie sheet 2 inches apart.
8. Bake 8 to 10 minutes, IMMEDIATELY pressing a kiss into each center as soon as the cookies are finished in the oven.
Title: Vegan Fluffy Buttercream Frosting
Ingredients:
- 1/2 icing sugar
- 1/2 vanilla extract
- 3 1/2 soymilk
- 1 1/2
- 1/4
Instructions:
1. Beat the shortening and margarine together until fluffy. Add the sugar and beat for 3 more minutes.
2. Add the vanilla. Add the soy milk/creamer slowly. You should be left with a light fluffy frosting.
3. You can also stir in a 1/2 cup of crushed cookies, or vegan chocolate cream filled sandwich cookies.
Title: Summer Surprise Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 crushed pineapple
- 1 1/3 instant vanilla pudding
- 1 cream cheese
- 1 milk
- 8 Cool Whip
- 1 1/2
- 1
Instructions:
1. Bake cake and let cool.
2. Drain pineapple and spread evenly over cooled cake.
3. In a sauce pan heat milk cream cheese and pudding stirring till creamy (you may need to add a little more milk if too thick).
4. Spread evenly over pineapple.
5. Top with the tub of Cool Whip.
6. Refrigerate.
Title: Kellogg's Rice Krispies Chocolate Chip Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1 sugar
- 2 vanilla
- 1 egg
- 1
- 6
Instructions:
1. Stir together flour, baking soda, and salt and set aside.
2. In large electric mixer bowl, beat together butter and sugar until light and fluffy.
3. Add egg and vanilla and beat well.
4. Add flour mixture and mix until combined.
5. Stir in Kellogg's Rice Krispies cereal and chocolate chips.
6. Drop by level tablespoon onto baking sheets coated with cooking spray (I used the butter wrappers to grease instead).
7. Bake at 350 for 12 minutes or until lightly browned.
8. Remove immediately from baking sheets and cool in wire racks. Store in airtight container.
Title: Apple-Oatmeal Crisp
Ingredients:
- 3/4 unbleached flour
- 2 light brown sugar
- 1 unsalted butter
- 1 apples
- 5 lemons, zest of
- 1/2 - 1 vanilla extract
- 1 -3 sugar
- frozen yogurt
- vanilla ice cream
Instructions:
1. To prepare topping, mix oats and flour in medium mixing bowl.
2. Stir in brown sugar.
3. Cut in butter with pastry blender or fingertips until mixture resembles coarse crumbs.
4. Set aside.
5. To prepare apples, peel, core and slice apples and place in shallow, 2-quart ovenproof dish.
6. Sprinkle lemon zest over apples and then sugar, amount depending upon tartness of apples.
7. Sprinkle prepared topping over apples, covering them completely.
8. Bake at 350 degrees until topping is golden and apples are tender when pierced with tip of sharp knife, 30 to 45 minutes.
9. If topping browns before apples are tender, cover with aluminum foil and lower temperature to 325 degrees.
10. Bake until apples are tender.
11. Serve hot or at room temperature with sweetened whipped cream or vanilla ice cream.
Title: Double Chocolate Cookies
Ingredients:
- 1 sugar
- 1/4 margarine
- 1/3 milk
- 2/3 vanilla
- 1 flour
- 3 cocoa powder
- 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/4 chocolate chips
- 1/2
Instructions:
1. Cream together magarine and sugar, then add oil.
2. Slowly stir in vanilla and milk til blended.
3. In separate bowl, mix dry ingredients.
4. Stir into the"wet" ingredients and mix.
5. When half mixed, pour in the chips and blend til ingredients are just mixed.
6. Drop by generous spoonful onto greased cookie sheet.
7. Bake ate 350% for 10- 15 minutes.
Title: Gluten-Free Buckwheat Cake
Ingredients:
- 1 buckwheat flour
- 1 1/2 salt
- 1/2 cinnamon
- 1/2 orange, zest of
- 1 baking powder
- 1/2 butter
- 2 sugar
- 3/4 milk
- 1 1/4 eggs
- 3/4 walnuts
- 4
- 1
Instructions:
1. Preheat oven to 350F and grease a 9-inch pan.
2. Mix almond meal, buckwheat, salt, cinnamon, orange zest and baking powder together.
3. In a separate bowl, beat the butter with 1 cup (200g) of sugar until fluffy. Beat in the egg yolks one at a time.
4. Stir in the dry mixture alternately with the milk, until everything is evenly combined.
5. In a separate bowl, whip the egg whites with 1/4 sugar (50g) until stiff. Stir in one quarter of this mixture with the cake batter to lighten it up, and then gently fold in the rest of the whipped egg whites with the cake batter.
6. Scrape batter into the greased pan, and smooth out the top.
7. Bake in the preheated oven for 50-60 minutes, until a knife inserted in the centre comes out clean (cover loosely with foil if the top is browning too quickly).
8. Cool for 10 minutes before loosening the cake from the pan, and then allow to cool completely.
Title: The Best Chocolate Chip Cookies Ever Recipe Courtesy George Dura
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 1 unsalted butter
- 1 1/2 brown sugar
- 1/2 sugar
- 2 eggs
- 1 vanilla
- 2 chocolate chips
Instructions:
1. Preheat the oven to 375 degrees F.
2. Line baking sheets with parchment or silicone baking sheets or spray cookie sheets with nonstick cooking spray.
3. Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside.
4. Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using low speed, then stir in the chocolate chips. Drop by heaping tablespoonfuls about 2 inches apart onto the prepared baking sheets. Bake until the cookies are lightly browned around the edges, about 12 to 15 minutes. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.
Title: Quick Carrot Cake
Ingredients:
- 1 golden raisin
- 1 carrots
- 8 cornstarch
- 2 vanilla
- 1 vanilla extract
- 1/2
- 1
Instructions:
1. Mix cake as directed on the box.
2. Add the pudding, vanilla and OJ - mix well.
3. Dust the shredded carrots that you have roughly chopped and the raisins with cornstarch- Add to batter.
4. Pour into a 9 X 13 pan that you have sprayed w/ your choice of coating.
5. Bake 325 for aprox 35 min- until golden and set in the middle.
6. Serve as is or top w/ a cream cheese frosting.
Title: Ambrosia Salad #100
Ingredients:
- 3 mandarin oranges
- 1 miniature marshmallow
- 1 flaked coconut
- 1 bananas
- 2 fat-free evaporated milk
- 2/3 fresh strawberries
- 1
Instructions:
1. Combine all ingredients EXCEPT the strawberries in a large bowl.
2. Refrigerate a minimum of 30 minutes.
3. Stir in strawberries before serving.
Title: Jam Drop Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 sugar
- 1 brown sugar
- 1 1/2 egg
- 1 all-purpose flour
- 1/2 baking soda
- 1 1/2 salt
- 1 oatmeal
- 1 coconut
- vanilla
Instructions:
1. Preheat the oven to 350°F, and grease a cookie sheet, of cover it with wax paper.
2. Cream the sugar, shortening/butter/margarine and vanilla.
3. In a separate bowl, sift the flour, salt and soda and add to the first mixture.
4. Add the remaining ingredients (except the jam), beating well.
5. Drop by teaspoonfuls on the cookie sheet, about an inch apart.
6. Using a thimble, or your fingers, make an indent in the center of each cookie and drop a small amount of jam or jelly in it.
7. Bake for ten to thirteen minutes and enjoy!
Title: Granola Bar One-Bites
Ingredients:
- 2 brown sugar
- 2 honey
- 2 flax seed meal
- 2 water
- 2 banana
- 1 vanilla extract
- 1 tapioca flour
- 1/2 ground cinnamon
- 2 granola cereal
- 1
- 1 1/3
- 1
Instructions:
1. Preheat oven to 350℉.
2. With a mixer, cream together the first 7 ingredients (through vanilla). Mix in flours and cinnamon until smooth. Stir in granola and trail mix. If desired, place granola in a plastic bag and gently crush with a rolling pin into bite-size pieces. Spoon mixture into a greased 9-inch baking pan or greased mini muffin pan.
3. Bake for 30 minutes if using the 9-inch baking pan or 20 minutes if using the mini muffin pan. Cool and cut into small bars or remove from muffin pan.
Title: Honey-Ricotta Napoleons With Espresso Dust
Ingredients:
- 5 phyllo dough
- 4 unsalted butter
- 4 sugar
- 2 ricotta cheese
- 1/2 honey
- 1 chocolate-covered coffee beans
- fresh mint leaves
Instructions:
1. For phyllo layers: preheat oven to 375°; butter a baking sheet.
2. Place the 5 sheets of phyllo at the edge of a work surface, covered with a damp dish towel.
3. Pour the melted butter into a small dish; place the sugar in another dish.
4. Place a piece of plastic wrap or waxed paper the size of the phyllo sheets on the flat work surface.
5. Spread out 1 sheet of phyllo dough on the plastic wrap, while keeping the unused phyllo covered with the dish towel.
6. Quickly brush the sheet with butter and sprinkle with 2 teaspoons sugar; place another sheet of phyllo on top; repeat brushing with butter and sprinkling with sugar.
7. Continue with the remaining 3 sheets of phyllo, ending with butter and sugar sprinkled on the top sheet of phyllo.
8. Once all the sheets of phyllo are stacked, one on top of the other, cut through them using the tip of a sharp knife to cut the sheet into 36 squares, approximately 2 inches by 2 ½ inches.
9. Using a metal spatula, transfer the phyllo squares onto the baking sheet, leaving about ½ inch between the squares.
10. Transfer the baking sheet to the oven and bake for about 5 minutes, until dark golden brown.
11. Remove from oven; immediately loosen the phyllo squares from the baking sheet, using a flat metal spatula; leave the squares on the baking sheet and set aside to cool on a cake rack.
12. Ricotta filling: Add ricotta and honey to a food processor fitted with a steel blade; process until smooth; set aside and refrigerate for at least 30 minutes.
13. To make the Napoleons—place one phyllo square on a flat surface, top with a teaspoon of the ricotta filling, and then sprinkle with a pinch of ground espresso; repeat until there are 4 layers of phyllo, each topped with ricotta filling and each sprinkled with espresso dust.
14. To serve: garnish each Napoleon with a chocolate-covered espresso bean and a couple of mint leaves; serve as soon as possible.
15. If holding for up to 1 hour, place the Napoleon on a serving dish, cover with plastic wrap, and refrigerate until serving time.
Title: Avocado Dip
Ingredients:
- 1 avocado
- 1 cardamom
- 150 raisins
- 25 cashews
- 5 butter
- 5 ghee
- 1
Instructions:
1. Take the sugar cubes in to a bowl,add little water and heat it for 10 minutes.
2. Add cardamom powder ,yellow food colour and raisins to it.
3. Put off the flame and add avocado pieces.
4. Season with almonds,cashews, and ghee.
5. Serve hot or cool.
Title: Old Fashioned Apple Crisp
Ingredients:
- 4 tart apples
- 3/4 light brown sugar
- 1/2 flour
- 1/2 rolled oats
- 1 cinnamon
- 1/2 allspice
- 1/2 butter
- vanilla ice cream
Instructions:
1. Preheat oven to 375.
2. Grease 8x8 baking pan with nonstick cooking spray. Evenly distribute apples on bottome of pan.
3. In a bowl, combine sugar, flour, oats, cinnamon, and allspice; cut in butter until crumbly.
4. Sprinkle mixture over apples and bake at 375 for 30-35 minutes or until apples are tender.
5. Serve warm topped with vanilla ice cream.