lumicero/recipes-ing2inst huggingface dataset:
Title: Ramen Cookies
Ingredients:
- 4 butter
- 1
- 12 -14
- 1 -2
- 24
- 1/2
Instructions:
1. Crush uncooked ramen noodles in a bowl to about the consistency of rice krispies. Don't crush finer or the recipe does not set. Set aside.
2. Lay out some wax paper.
3. In a saucepan or double boiler, melt your chocolate chips until then become smooth and creamy.
4. If desired add butter.
5. Slowly add mint extracts to the chocolate.
6. Stir for 1 minute.
7. Quickly pour over your crushed ramen and stir vigorously until covered completely.
8. Spoon mixture in tablespoons onto wax paper into round cookie shapes… mixture will flatten and spread considerable so leave lots of space in between.
9. Place a stick into each cookie before it hardens.
10. Let cool for about an hour.
11. Peel, and eat.
12. Cook time is cooling time.
Title: Butter Tart Slice
Ingredients:
- 1 1/2 flour
- 1/2 margarine
- 1/4 brown sugar
Instructions:
1. Mix and press into an 8" pan.
2. Bake for 15 minutes at 350 degrees.
3. 1/3 cup melted margarine 1 tsp.
4. vanilla 1 Tbsp flour 1 cup brown sugar 2 Tbsp milk 1 cup raisins 1 egg, beaten Mix and pour over bottom layer.
5. Bake 20-30 minutes at 350 degrees.
Title: Lemon Rose Bundt Cake
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1 baking soda
- 3/4 salt
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 2 lemon zest
- 2 lemon juice
- 1 buttermilk
- 1/3 confectioners' sugar
- 2 pomegranate juice
- 5
- 1/3 - 1/2
- 1 -2
Instructions:
1. Preheat oven to 350 degrees F. Spray a Rose bundt pan with nonstick spray and dust with flour; set aside.
2. In a large bowl, whisk to combine flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, until fully combined. Beat in lemon juice and zest, then reduce speed to low. Add flour in 3 additions, alternating with buttermilk, and beginning and ending with flour.
3. Remove bowl from stand and measure out 1 1/2 cup batter, place in a medium bowl and stir together with strawberry jam and 2 drops red food gel. Add 1/2 of remaining plain batter into bottom of bundt pan. Spoon batter with jam over evenly. Top with remaining plain batter and run a knife through the pan to swirl the batters together.
4. Place bundt pan on a parchment lined baking sheet to keep cake level and bake on middle rack until a cake tester inserted in the middle comes out clean, about 50-60 minutes. Cool for 10 minutes, then invert onto a wire rack to cool completely.
5. To make glaze, place confectioners sugar in the bowl of a stand mixer fitter with the whisk attachment. Add pomegranate juice and beat, starting on low, until smooth and thick. Add more pomegranate juice as needed to make the glaze thick and pourable. Add drops of red food gel to give the glaze a bright red rose color.
6. Spoon half of the glaze over the cooled cake, coating completely. Let the glaze dry, about 15 minutes, then spoon over remaining glaze to give the cake an even coating.
Title: Healthier Strawberry Cake
Ingredients:
- 1 strawberry puree
- 1 2/3
- 4
Instructions:
1. Mix all ingredients at medium speed for two minutes.
2. Pour into pan sprayed with non-stick spray.
3. Bake as directed for pan size, reducing baking time by 10 minutes to start with, and check with toothpick (without oil the cake can dry out more quickly if you're not careful).
4. If desired, frost with a reduced-calorie frosting (Is there such a thing? I just made a butter-cream with Smart Balance and spread it thin), or top with berries and Fat Free Cool Whip.
Title: Rhubarb, Oat, and Pecan Crumble
Ingredients:
- 1 unsalted butter
- 3/4 all-purpose flour
- 1/2 rolled oats
- 1/2 brown sugar
- 1/2 pecans
- 1/2 fine sea salt
- 1/4 unsalted butter
- 1 sugar
- 2 cornstarch
- 3 1/2 rhubarb
- 1 pure vanilla extract
Instructions:
1. Preheat the oven to 375°.
2. Butter a 3-quart baking dish.
3. To make the crumble--mix the flour, oats, brown sugar, pecans, and salt together in a bowl.
4. Stir in the butter, then press the mixture together with your hands to form a few small clumps.
5. Put the topping in the freezer while you assemble the filling.
6. To make the rhubarb filling, rub the sugar and cornstarch together in a bowl, then add the rhubarb and vanilla and toss until evenly coated.
7. Transfer the rhubarb mixture into the prepared pan and scatter the crumble topping over the top.
8. Bake for about 45 minutes, or until the topping is golden and the filling bubbles up through the topping.
9. Cool for 20 minutes before serving.
10. Storage--the crisp is best served the day it is made, but any leftovers can be wrapped in plastic wrap and eaten for breakfast the next morning or kept at room temperature for 2-3 days.
Title: Burgermeister Meisterburger Almond Kringle
Ingredients:
- 2 active dry yeast
- 1 sugar
- 1/2 sugar
- 1/2 warm water
- 1/2 milk
- 1 salt
- 1/2 butter
- 2 eggs
- 4 all-purpose flour
- 1 almond paste
- 1/2 butter
- 1/2 sugar
- 1/2 citron
- 1 water
- 1
- 6
Instructions:
1. Sprinkle yeast and 1 teaspoon of sugar over warm water. Stir to dissolve. Let stand until bubbly, about 10 - 15 minutes.
2. Heat milk, sugar, salt and butter just until butter melts. Cool to lukewarm.
3. Stir in yeast, eggs and 2 cups of flour; beat until smooth. Stir in enough flour to make a soft dough. Knead until elastic.
4. Press into lightly greased large bowl; turn dough over. Cover; let rise in a warm place, until double in volume.
5. Punch dough down; divide in thirds. Roll each to 30 x 4-inches.
6. Spread each with 1/3 of the filling; roll up, pinching edges; twist each into pretzel shape. Place on cookie sheets.
7. In a small bowl, beat egg white with water. Brush kringle with egg wash mixture.
8. Bake in a preheated moderate oven (350-degrees Fahrenheit) for 30 - 35 minutes or until done. Remove from oven and let come to room temperature.
Title: Chocolate Rice Ruination
Ingredients:
- 1 unsalted butter
- 2 milk
- 4 vanilla extract
- 1/2 long-grain rice
- 2 confectioners' sugar
- 3 heavy cream
- 2
- 1
Instructions:
1. Preheat the oven to 325 F.
2. Butter a shallow souffle dish.
3. Combine the condensed milk with the chocolate in a medium-sized saucepan over low heat.
4. Cook, stirring constantly, until the chocolate has melted, 5 minutes.
5. Gradually add the butter, and stir until melted.
6. Remove the pan from the heat.
7. Whisk the milk into the chocolate mixture.
8. Beat in the egg yolks and 2 teaspoons of the vanilla.
9. Then stir in the rice.
10. Pour the mixture into the prepared souffle dish, and bake 30 minutes.
11. The middle will be slightly loose.
12. Cool on a wire rack.
13. Refrigerate, covered, until well chilled.
14. Before serving, beat the cream in a large bowl until slightly thickened.
15. Add the remaining 1 teaspoon vanilla and the confectioners' sugar, and beat until stiff.
16. Pile the whipped cream on top of the pudding.
17. Using a vegetable peeler, scrape the piece of semi-sweet chocolate over the top to make chocolate curls.
18. Refrigerate until ready to serve.
Title: Orange Cream Cheese Frosting
Ingredients:
- 4 unsalted butter
- 1 salt
- 2 1/2 powdered sugar
- 2 orange zest
- 2
Instructions:
1. In a bowl, using an electric mixer, beat together cream cheese, butter, and salt until creamy.
2. With mixer on low speed, beat in powdered sugar, ½ cup at a time. Increase speed to medium-high and beat until light and fluffy.
3. Add orange zest and liqueur and beat until mixed. Refrigerate 30-60 minutes before using.
Title: Peach Cake
Ingredients:
- 4 eggs
- 2 granulated sugar
- 1 all-purpose flour
- 3 salt
- 1 baking powder
- 1 vanilla extract
- 1/4 granulated sugar
- 2 1/2 ground cinnamon
- 1.5 instant vanilla pudding
- 1/4 Cool Whip
- 2
- 1
- 1.5
- 1
Instructions:
1. Preheat oven to 350 degrees ahrenheit.
2. In a large bowl, beat eggs; add sugar and oil, mixing well.
3. In another bowl, whisk together flour, salt and baking powder.
4. Add flour mixture to the egg mixture, ALTERNATELY with the orange juice.
5. Add vanilla extract and mix well.
6. In a separate bowl, toss sliced peaches with sugar and cinnamon.
7. Pour 1/3 of the batter into the prepared tube pan; layer 1/2 of the peach mixture over it.
8. Cover that peach layer with 1/3 of the batter; add the last 1/2 of the peach mixture.
9. Follow that by layering the last 1/3 of the batter, covering the last peach layer completely.
10. Put in oven and bake 1 hour.
11. Cool cake 10 minutes before turning out onto a wire rack.
12. Cool completely.
13. For the topping, in a medium bowl, combine mashed peaches, pudding and Cool Whip; blend well.
14. Spread peach topping over the cooled cake.
15. Refrigerate at least 1 hour before serving.
Title: Peanut Butter Cheesecake (Taste of Home)
Ingredients:
- 1 1/2 butter
- 1/3 cream cheese
- 40 sugar
- 1 1/2 creamy peanut butter
- 3/4 vanilla extract
- 2 eggs
- 3 sour cream
- 1 creamy peanut butter
- 1 sugar
- 1 unsalted peanuts
- 3
- 1/2
Instructions:
1. In a small bowl, combine pretzels and butter. Press onto the bottom and 1 inch up the sides of a greased 10 inch spring form pan.
2. Place pan on a baking sheet and bake at 350 for 5 minutes.
3. Cool on a wire rack.
4. In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla and mix well.
5. Add eggs and beat on low just until combined. Stir in chips.
6. Pour over the crust. Return pan to baking sheet.
7. Bake at 350 for 50 to 55 minutes or until center is almost set.
8. Remove from the oven and let stand for 15 minutes (leave oven on).
9. For topping, in a small bowl, combine the sour cream, peanut butter, and sugar and spread over filling.
10. Sprinkle with nuts. Bake 5 minutes longer.
11. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan and loosen.
12. Cool 1 hour longer and remove sides of pan. Refrigerate overnight.
Title: Minister's Delight
Ingredients:
- 21 cherry pie filling
- 18 margarine
- 8 butter
Instructions:
1. place one can of cherry pie filling in the bottom or a 9 x 13 cake pan (or can use a smaller pan) . In a large bowl, combine one yellow cake mix, and the melted margarine, (nothing else, just those two ingredients). Mix well, will be a little dry and crumbly. dot cake mixture on top of pie filling as evenly as possible. place in oven and bake at 350 for 20-30 minutes.
2. This recipe can also be made in a crock pot on low for 2-3 hours.
Title: Mom's Ginger Tots
Ingredients:
- 1 butter
- 1 1/4 brown sugar
- 2 eggs
- 3 1/2 flour
- 1 baking soda
- 1 cream of tartar
- 1 powdered ginger
- 2 salt
- 1/4 butter
- 4 lemon juice
- 2 icing sugar
- 2
Instructions:
1. Cream butter and sugar thoroughly. Add eggs.
2. Whisk together flour, baking soda, cream of tartar, salt and ginger. Mix into butter mixture. Add flavoring, then work and knead. Chill in fridge.
3. Form into small balls the size of marbles. Place two inches apart on well greased sheet; press with fork and bake at 375F for 8-10 minutes.
4. ICING: Combine butter, lemon juice and icing sugar; spread between cookie halves. Enjoy!
Title: Moist Coconut Pudding Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 milk
- 3 water
- 2 vanilla flavor instant pudding and pie filling mix
- 1 instant coconut pudding mix
- 2 milk
- 1 coconut flakes
- 1
Instructions:
1. Mix cake mix, water, vegetable oil and eggs.
2. Pour into a greased and floured 9 x 13 baking pan.
3. In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
4. Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
5. TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
6. Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.
Title: Aunt Fran's Polish Kolaezki
Ingredients:
- 1 butter
- 8 cream cheese
- 4 flour
- powdered sugar
Instructions:
1. Mix cream cheese and butter.
2. Add flour until well combined.
3. Roll into balls about the size of walnuts; flatten with bottom of floured drinking glass.
4. Make depression in center with floured shot glass.
5. Fill indentation with desired filling.
6. Bake at 375 degrees Fahrenheit for 15 minutes.
7. Sprinkle liberally with powdered sugar when cooled.
Title: Figure Friendly Baked Banana Split!
Ingredients:
- 4 bananas
- 1 blackberries
- 1 fat-free ricotta cheese
- 1 cinnamon
- 1 nutmeg
- 1/2
- 8
Instructions:
1. peel all 4 ripe bananas.
2. place in greesed baking pan.
3. empty can of no sugar added pineapple with juice (DO NOT DRAIN) into large mixing bowl.
4. add 1 tablespoon of cinnamon to pineapple.
5. add 1/2 teaspoon of nutmeg to pineapple.
6. add 3 tablespoons of pure cane sugar or splenda no callorie sweetener into pineapple. mix well.
7. poor pineapple mixture onto bananas.
8. cover with tin foil.
9. bake in oven at 350* F for 40 minutes.
10. remove from oven and use 1 banana per serving. scoop pineapple out on top of banana and poor some juice from the pan over the desert.
11. scoop out 15oz of fat free ricotta cheese into bowl.
12. add 3 tablespoons of pure cane sugar or splenda no callorie sweetener. mix well.
13. add ricotta cheese mixture on the side of the banana.
14. add blackberries on top of cheese.
15. serve hot, and enjoy!
Title: Vermont Maple Spice Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/4 baking soda
- 1 baking powder
- 1/4 salt
- 2 ground cinnamon
- 3/4 ground cloves
- 1/2 ground nutmeg
- 1/4 butter
- 1/4 vegetable shortening
- 1 1/2 brown sugar
- 2 eggs
- 1 sour cream
- 1/2 water
- 1/2 pecans
- 8 cream cheese
- 1/2 butter
- 2 powdered sugar
- 1 vanilla
- 3 -4 pure maple syrup
- 18 pecan halves
Instructions:
1. For the cupcakes: Preheat oven to 350 degrees and line cupcake pans with 18 paper baking cups. In a medium mixing bowl stir together flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg, set aside.
2. In a large mixing bowl with an electric mixer on medium speed cream butter, shortening, and sugar until fluffy. Beat in eggs. Beat in sour cream and water. On low speed gradually add flour mixture and beat until smooth. Stir in nuts.
3. Divide batter between baking cups. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cupcakes cool in pans for 10 minutes. Transfer cupcakes to cooling racks to cool completely.
4. For the frosting: In a medium mixing bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth. Gradually add powdered sugar. Add vanilla and maple syrup and beat until smooth and creamy.
5. Frost cooled cupcakes with frosting and top each cupcake with a pecan half.
Title: Cinnamon Coffee Icing
Ingredients:
- 1 instant coffee granules
- 1/2 ground cinnamon
- 1 salt
- 1 vanilla extract
- 1/2 butter
- 3 confectioners' sugar
- 1/3 milk
Instructions:
1. In a small bowl, combine coffee granules, cinnamon and salt.
2. Mash with back of spoon until powdery and mix well.
3. In a large bowl, beat butter until smooth, add in coffee mixture and vanilla.
4. Alternately beat in confectioner's sugar and milk until desired consistency.
5. You may not need to add all milk and sugar.
Title: Chocolate Cupcakes from Young Chefs Academy
Ingredients:
- 3/4 flour
- 1 1/2 sugar
- 1 1/2 baking soda
- 1 1/2 salt
- 3/4 eggs
- 2 warm water
- 3/4 buttermilk
- 3/4 canola oil
- 3 vanilla extract
- 1
Instructions:
1. Preheat oven to 350Ëš F. Line muffin tins with paper liners, set aside.
2. sift together first 5 ingredients into mixer bowl. Add remaining ingredients and mix until smooth, about three minutes. Scrape down sides and bottom of bowl.
3. Divide batter into muffin cups, fill each about 2/3 full. Bake until tops spring back when touched, about 20 min, transfer to wire rack and let cool.
Title: Chocolate Beer Cake
Ingredients:
- 6 cream cheese
- 4 beer
- 1 flour
- 2 sugar
- 3/4 baking soda
- 2
Instructions:
1. Put the cream cheese and half the chocolate (2 oz) into a bowl. Heat in microwave until soft and mix them to an even consistency.
2. Add the sugar, and mix well. Add the beer, the flour, and finally the rest of the chocolate chips, while continuing to mix.
3. Add the baking soda. Mix quickly; the beer will start to trigger the soda immediately.
4. Pour the batter into a cake pan and bake at 350 F for 35 minutes, or the usual knife-comes-out-clean test.
Title: Cooking Light Apple Upside Down Cake
Ingredients:
- 1 dark corn syrup
- 2 butter
- 1/2 brown sugar
- 2 pecans
- 3 braeburn apples
- 2/3 cake flour
- 1/2 flax seed meal
- 1 baking powder
- 1/4 salt
- 2/3 brown sugar
- 2 vanilla extract
- 1 eggs
- 2 ground cinnamon
- 2
- 1/2
Instructions:
1. Preheat oven to 375°.
2. Melt corn syrup and butter in a 10-inch cast-iron skillet coated with cooking spray over medium-high heat; remove from heat. Sprinkle with 1/2 cup sugar and pecans; arrange apple slices spokelike over brown sugar mixture, working from center of skillet to edge.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed meal, baking powder, and salt, stirring with a whisk.
4. Combine 1/3 cup sugar, rind, vanilla, and eggs, stirring with a whisk. Beat egg whites with a mixer at high speed until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add whole egg mixture to flour mixture; stir just until moist. Gently fold in egg white mixture.
5. Spoon batter over apples. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan with a knife. Place a plate upside down on top of cake. Invert cake onto plate. Cut into wedges. Serve with whipped cream. Garnish with cinnamon, if desired.
Title: Moist Ginger Cake
Ingredients:
- 8 unsalted butter
- 1 egg
- 3/4 granulated sugar
- 1/2 molasses
- 1 hot water
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 2 ground ginger
- 1 ground cinnamon
- 1/2 walnuts
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 9-inch tube pan. I used 4 1/2-inch diameter spring forms.
3. Combine the melted butter, egg and sugar in a mixer fitted with a paddle attachment,. Add the molasses and water and mix.
4. Sift the flour, baking soda, salt, ginger, and cinnamon together. Working in batches, and mixing after each addition, add the dry ingredients to the molasses mixture. Mix until smooth. Fold in walnuts.
5. Pour into the prepared pan and bake in the center of the oven for about 35 minutes (the same amount of time is needed for the mini). Let cool in pan for 10 minutes, then turn out on to a wire rack.
Title: Chocolate and Peanut Butter Protein Bars
Ingredients:
- 2 rolled oats
- 1 steel cut oats
- 1/4 vanilla extract
- 4 unsweetened applesauce
- 1/4
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Mix the egg whites and uncooked oatmeal. Add the remaining ingredients.
3. Spray a nonstick cooking spray in an 8"x8" baking dish. Spread the mixture in an even layer, over the bottom of the dish.
4. Bake for about 20 minutes, or until the edge starts to pull away from the sides of the dish.
5. Let cool for 5 minutes and cut into bars.
Title: Imperial Wedding Cake
Ingredients:
- 1 butter
- 3 cake flour
- 12 eggs
- 1 sugar
- 1 lemon
- 1/8 salt
- 1 nutmeg
- 1 raisins
- 1 candied citron peel
- 1/2
Instructions:
1. Butter a tube pan and preheat oven to 250°F.
2. Cream butter and add flour gradually.
3. Beat egg yolks until thick and lemon colored; add half the sugar, grated rind and juice of lemon gradually, beating continually.
4. Beat egg whites until stiff but not dry; add salt, nutmeg and remaining sugar.
5. Combine the three mixtures, adding raisins, almonds and citron at the same time.
6. Beat together for five minutes.
7. Pour batter into prepared pan and bake at 250F for 40 minutes, increase to 325F and bake for 50 minutes more.
Title: Fudge Brownie Bundt Cake
Ingredients:
- 1 2/3 granulated sugar
- 3/4 butter
- 3 instant coffee granules
- 2 warm water
- 2 eggs
- 2 vanilla extract
- 1 1/3 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1/4
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour standard Bundt tube pan.
3. Combine sugar, melted butter and coffee mixture in large bowl.
4. Stir in eggs and vanilla extract,(do not beat) and set aside.
5. In a separate bowl combine flour, cocoa, baking powder and salt.
6. Add to egg mixture.
7. Stir in chopped nuts, if desired.
8. Pour into prepared Bundt pan.
9. Bake 25 minutes or until wooden pick inserted comes out slightly sticky.
10. Cool almost completely in pan before inverting onto serving plate.
11. Spread butter cream icing onto WARM cake so as it drizzles down sides.
12. Cut along fluted lines before serving.
13. NOTE: Very rich cake - make small servings.
Title: Funnel Cake Mix (gifts in a Jar)
Ingredients:
- 4 all-purpose flour
- 3 baking powder
- 1 baking powder
- 1 salt
- 2 cinnamon
- 1 egg
- 3/4 milk
- powdered sugar
Instructions:
1. FUNNEL CAKE MIX:
2. In large bowl, combine flour, baking powder, salt and cinnamon; stir until the mixture is well blended.
3. Place mix in a wide- mouth 1 quart canning jar.
4. Attach a gift tag with the mixing and frying directions.
5. MIXING AND FRYING DIRECTIONS:
6. Pour vegetable oil into a skillet to a depth of 1 inch.
7. Heat oil to 360°F over medium high heat.
8. In a small bowl, combine egg and milk.
9. Add 1 cup Funnel cake mix and beat with fork until smooth.
10. Holding finger under funnel opening, pour about 1/4 cup batter into funnel.
11. Allow batter to pour from funnel into hot oil, moving funnel in a circle to form a spiral shape.
12. Fry 1 minute, turn cake over and continue frying until golden brown.
13. Remove from heat to paper towel to drain.
14. Sprinkle with powdered sugar.
Title: Sue's Rhubarb Platz
Ingredients:
- 2 flour
- 1 sugar
- 2 1/4 baking powder
- 1/2 butter
- 1 milk
- 2 eggs
- 1/2 rhubarb
- 4 flour
- 1 sugar
- 1 butter
- 1/3
Instructions:
1. Mix 2 cups flour, 1 cup sugar, baking powder and rub in the butter to make a meal appearance.
2. Beat together 1 cup milk, eggs and almond flavoring.
3. Mix these two mixtures together.
4. May be lumpy.
5. Spread into a 10 x 15 inch pan and cover with fruit.
6. Mix together the remaining flour, sugar and melted butter.
7. Sprinkle crumbs on top of the fruit.
8. Bake at 350 deg. for 40 minutes. Do not overbake.
9. Cut into 20 squares.
Title: Ginger Baked Pears
Ingredients:
- 4 pears
- 1 1/4 heavy cream
- 1/2 vanilla essence
- 1/2 ground ginger
- 1/2 ground cinnamon
- 2
Instructions:
1. Preheat oven to 375°F.
2. Get yourself a baking dish that will fit the pears cut side down in one layer. Add cream, sugar, ginger, cinnamon and vanilla essence and give a good stir to mix together.
3. Now add the pears to the mixture and make sure that the pears get a good coating of the mixture and place into the oven for 30-35 minutes.Serve and enjoy!