lumicero/recipes-ing2inst huggingface dataset:
Title: Thumbprint Cookies
Ingredients:
- 2 1/3 all-purpose flour
- 1/4 salt
- 1 butter
- 1/2 brown sugar
- 2 vanilla
- 1
- 2
- 1 1/2
Instructions:
1. Preheat oven to 300°F.
2. Combine flour and salt. Stir well to blend.
3. Cream butter, brown sugar, egg yolks, and vanilla together thoroughly in medium speed of electric mixer.
4. Add flour to creamed mixture gradually. Mix well with hand to form a smooth dough.
5. Shape dough into 3/4 "balls. Dip in egg whites and then in chopped nuts. Place on ungreased baking sheets. Make indentation in center of each cookie with thumb.
6. Bake at 300F for 5 minutes.
7. Press center down again. Bake 15 minutes longer or until set.
8. Cool and fill centers with jam.
Title: Andagi (Okinawan Doughnuts)
Ingredients:
- 4 flour
- 1/2 salt
- 1 3/4 granulated sugar
- 4 baking powder
- 4 eggs
- 1 milk
- 1 vanilla extract
- 4
Instructions:
1. Sift dry ingredients together (flour, baking powder, and salt).
2. Mix dry ingredients with sugar.
3. Beat eggs and mix with milk and vanilla.
4. Add egg mixture to dry ingredients and mix well.
5. Heat oil in deep pan to 350 degrees.
6. Use small ice-cream scoop and drop batter into hot oil. The temperature of the oil is hard to explain because any good cook will know that if it's too hot, your andagi will be burnt on the outside and undercooked inside. If the oil is not hot enough, the andagi wil be cooked but oily. The andagi should be golden to light brown when done, about 6 - 8 minutes.
Title: Berlinerkranzer
Ingredients:
- 3/4 butter
- 3/4 margarine
- 1 shortening
- 2 sugar
- 2 orange zest
- 4 eggs
- 1 flour
- 2 sugar
- candied citron peel
Instructions:
1. Heat oven to 400°.
2. Mix thoroughly butter, shortening, 1 cup sugar, the orange peel and eggs.
3. Blend in flour.
4. Shape dough by rounded teaspoons into ropes, each 6 inches long.
5. Form each rope into circle, bringing one end over and through in a single knot.
6. Let ½ inch extend at each end.
7. Place on ungreased baking sheet.
8. Beat egg whites until foamy; beat in 2 tablespoons sugar, 1 tablespoon at a time.
9. Brush tops of cookies with meringue.
10. Press bits of candied cherries on center of knot for holly berries, and candied citron for leaves.
11. Bake 10 to 12 minutes or until set but not brown.
12. Immediately remove from baking sheet.
Title: Strawberry Cream Angel Food Cake
Ingredients:
- 1 heavy cream
- 1 vanilla pudding mix
- 1 strawberries
- 10
Instructions:
1. Mix and put the angel food cake into the bunt pan and bake as directed.
2. Let the cake cool COMPLETELY.
3. In the meantime take your pint of heavy cream and mix it with the pudding mix in a small bowl. The mixture should become thick and creamy but still spreadable.
4. When the cake is completely cooled, remove it carefully from the pan.
5. Use a knife and cut the cake in half through the middle, leave the cake in two complete sections (note cut in half as in horizontally not as if you were splitting the cake into slices and cut it in half first).
6. Laying the cake with the insides facing up use your fingers to hollow out a ring for the filling on both pieces. make sure not to damage the edges of the cake for presentation purposes. Feel free to "sample" the cake seeing as these pieces you remove will not be needed.
7. At this point you can cut, wash and put the strawberries or bananas or whatever fruit desired into the cream or just lay the cream in the crevice you created on the bottom half of the cake putting the fruit on top. Don't be sparing--let the cream fill over the crevice because the top has been hollowed out also. I cut the strawberries into tiny pieces because I don't like getting large wedges of fruit in one bite, and if you need to make it stretch further, everyone gets some fruit in their piece.
8. Once you fill the mixture in, carefully place the top back on the cake. Feel free to use any remaining filling to help secure excess fruit to the top.
Title: Vanilla Banana Cream Pudding
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 cold water
- 1 vanilla instant pudding mix
- 1 bananas
- 3
- 36
Instructions:
1. Combine condensed milk and water well.
2. Add vanilla pudding mix, beating until blended well.
3. Let refrigerate for about 5 minutes.
4. Add in the whipped cream.
5. Spoon 1 cup of pudding into 2 ½-quart glass bowl.
6. Add one third of the vanilla wafers and bananas, then pudding.
7. Repeat this, layering two times.
8. End with pudding mixture.
9. Let chill well before serving up!
Title: Pillsbury Bake off German Chocolate Cookies
Ingredients:
- 1 sugar
- 1 evaporated milk
- 1/2 butter
- 1 vanilla
- 3 coconut
- 1 1/2 pecans
- 1 1/2 butter
- 1
- 1/3
Instructions:
1. In saucepan combine sugar, milk,1/2 cup butter, vanilla and egg yolks. Blend well. Cook over medium heat 10-13 minutes or until thickened, stirring frequently.
2. Remove from heat, stir in coconut and pecans. Cool to room temperature.
3. Reserve 1 1/4 cup frosting on the side.
4. In a large bowl combine remaining frosting, cake mix, and 1/3 cup melted butter. Stir until thoroughly moistened.
5. Shape dough into 1 inch balls. Refrigerate 6-8 hours for best result.
6. Place dough balls 2 inches apart on ungreased cookie sheet. Make indentation in center of each ball. Fill indentation with 1/2 teaspoon of reserved frosting.
7. Bake for 10-13 minutes in preheated 350 degree oven.
8. Cool on cookie sheet for 5 minutes, then remove to wire rack to cool completely.
9. To freeze place completely cooled cookies in tupperware container, with waxed paper between layers. To defrost place on serving tray and loosely cover with plastic wrap allowing some air flow at sides.
Title: New Starlight Cake, Betty Crocker
Ingredients:
- 2 all-purpose flour
- 1 1/4 sugar
- 3 1/2 baking powder
- 1 salt
- 1/2 shortening
- 1 milk
- 1 vanilla extract
- 3 eggs
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour pans.
2. Measure all ingredients into large mixer bowl.
3. Blend 1/2 minute on low speed, scrape bowl thoroughly.
4. Beat 3 minutes at high speed, scraping occasionally.
5. Pour into pan(s), one 9” x 13”, two 8” or 9” layers. Bake until wooden pick inserted in center comes out clean.
6. Cool 10 minutes before removing from pans.
7. Frost if desired after completely cool.
Title: Tried-and-True Chocolate Chip Cookies
Ingredients:
- 1/4 butter
- 1/4 shortening
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1/2 flour
- 1/2 baking soda
- 1/4 salt
- 1 chocolate chips
Instructions:
1. preheat the oven to 350 degrees.
2. cream together butter, shortening and both sugars in the mixer until light and fluffy.
3. Beat in the egg and vanilla and mix until combined.
4. add the flour, baking soda and salt and mix just until combined.
5. stir in chocolate chips.
6. drop by large spoonfuls onto the parchment paper
7. bake for about 10 minutes or until the edges are nicely brown.
8. remove the cookies form the pan and place on a cooling rack.
Title: Churros / Fried Dough
Ingredients:
- 2 milk
- 1/4 sugar
- 1/8 water
- 2 1/2 butter
- 4 salt
- 1 brown sugar
- 1/4 vanilla extract
- 1/4 nutmeg
- 1 all-purpose flour
- 1/4 baking powder
- 2 1/2 eggs
- 1 powdered sugar
- 4
Instructions:
1. Chocolate Caliente:
2. Bring milk to a boil. Add in chocolate and sugar.
3. Stir over heat until chocolate is melted and sugar has dissolved. Set aside.
4. Churros:
5. Heat water, butter, salt, brown sugar, oil, vanilla extract and nutmeg to a rolling boil.
6. Mix flour and baking powder together; stir vigorously into water mixture over low heat until mixture forms a ball (about one minute). Remove from heat.
7. Beat eggs in all at once. Continue beating until smooth.
8. Let the dough cool. Place dough in a piping bag with a large star tip.
9. In a large frying pan, heat oil in a pan 2 inches to 375 degrees F.
10. Pipe the churros in long rods directly into the hot oil.
11. Fry in 2-3 batches until golden brown on all sides about 2-3 minutes. Drain on paper towel.
12. Dust while still warm with choice of sugars and serve with Chocolate Caliente.
Title: Crock Pot Raisin Bread Pudding
Ingredients:
- 8 eggs
- 4 milk
- 2 sugar
- 1/4 butter
- 1/4 margarine
- 1/4 raisins
- 1/2 ground cinnamon
- 2 butter
- 2 margarine
- 1 all-purpose flour
- 3/4 water
- 1 sugar
- vanilla
Instructions:
1. Place bread cubes in a greased slow cooker.
2. In bowl beat eggs, milk.
3. Stir in sugar, butter, raisins, and cinnamon.
4. Add to milk/eggs.
5. Pour over bread.
6. Cover and cook on high for 1 hour.
7. Reduce heat and cook on low for 3-4 hours or until a thermometer reads 160 degrees.
8. Just before serving, melt butter in saucepan.
9. Stir in flour until smooth.
10. Gradually add water, sugar and vanilla.
11. Bring to a boil.
12. Cook and stir for 2 minutes or until thickened.
13. Serve with warm bread pudding.
Title: Bolo De Cenoura-Brazilian Carrot Cake
Ingredients:
- 4 -5 carrots
- 1 sugar
- 4 eggs
- 1/2 flour
- 2 1/2 salt
- 1 baking powder
- 1 butter
- 3 milk
- 2 sugar
- 1/4
- 1/2
Instructions:
1. Preheat the oven to 375.
2. In a blender combine eggs, sugar, oil, and carrots. Blend on high until all is combined and is a pureed mixture.
3. Combine the blended mixture with the flour in a bowl. Mix in the baking powder.
4. Pour batter into a cake pan and bake for about 30 minutes, or until a toothpick comes out dry.
5. Meanwhile make the Chocolate Glaze.
6. Combine all ingredients in a saucepan and cook over medium heat until it begins to boil, stirring constantly. It should be thick enough to coat the back of a spoon.
7. When the cake is done let it cool. Once it is cool to touch, pour the chocolate glaze over it and let it harden a bit.
8. Serve and enjoy.
Title: Mango Mousse With Raspberry Sauce
Ingredients:
- 2 sweet mangoes
- 1 orange gelatin
- 1 boiling water
- 1 fresh raspberry
- 1/2 water
- 1 sugar
- 1/2
- 3
Instructions:
1. Dissolve the gelatin in the boiled water.
2. Place in the blender the mangoes, cream, condensed cream and the gelatine.
3. Mix well for 3 minutes.Put in a bowl, and refrigerate for 1 hr at least.
4. In a small saucepan, place the water, raspberries and sugar. Cook until raspberries are dissolved and it turns like a sauce (add cornstarch, if it's too watery).
5. Serve the sauce over the mousse.
Title: Raspberry Flavored Chocolate Truffles
Ingredients:
- 8 evaporated milk
- 1/4 vanilla
- 3/4 butter
- 1/4 powdered sugar
- 1 cocoa powder
- 1/8
Instructions:
1. over medium heat heat the evaporated milk till small bubbles form.
2. add the butter and chocolate to the evaporated milk.
3. pour the mixture into a shallow bowl.
4. add the raspberry extract and vanilla.
5. cool the mixture until it is hard usually 3 to 4 hours.
6. roll in the chocolate powder or powdered sugar.
Title: Ginger Cake Iced in Lemon
Ingredients:
- 3 flour
- 2 baking powder
- 1/2 baking soda
- 1 1/2 - 2 ground ginger
- 1/2 ground nutmeg
- 3/4 ground cinnamon
- 3/4 butter
- 1 3/4 dark brown sugar
- 4 jumbo eggs
- 1 1/2 buttermilk
- 1/2 powdered sugar
- 2 lemon juice
- 1 lemon rind
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10 inch tube or bundt pan and set aside until needed.
3. In a medium bowl add flour, baking poser, baking soda, ginger, nutmeg and cinnamon. Mix to blend and set aside.
4. In a large bowl beat the butter and brown sugar until well mixed.
5. Next add the eggs one at a time, mixing well.
6. Alternate flour and buttermilk, beating on low until just mixed.
7. Pour the batter into the prepared pan and bake for 50 - 60 minutes in a 350 degree oven. Check at 50 minutes.
8. Cool on a rack for 10 minutes, remove from pan and cool completely.
9. Mix the powdered sugar, lemon rind and lemon juice together and drizzle over cake.
Title: Ambrosia
Ingredients:
- 1 sour cream
- 1 strawberries
- 2 mini marshmallows
- 1 icing sugar
Instructions:
1. mix all in a bowl, putting the strawberries in last.
2. Put into the refrigerator until ready to serve the same day.
3. You can substitute yogurt for the sour cream, but then reserve the icing sugar, unless you have a sweet tooth.
Title: Bread and Butter Pudding
Ingredients:
- 3 raisins
- 1/4 Amaretto
- 12 unsalted butter
- 3/4 vanilla bean paste
- 9 sugar
- 2 milk
- 3/4 heavy cream
- 1/2 granulated sugar
- 2
- 3
Instructions:
1. Soak the raisins in the Amaretto, and leave covered with plastic wrap at room temperature 6 to 8 hours or overnight.
2. Preheat the oven to 350°F.
3. Cut 4 slices of the bread into 1/2-inch dice, and spread the diced bread on the bottom of a casserole dish. Sprinkle the raisins on top of the bread cubes, and pour any remaining liquid over the bread. Cut the remaining 8 slices of bread in half diagonally, and then cut each half slice in half diagonally to create 4 even triangles per slice. Dip the triangles into the butter, and arrange on the top of the raisins, overlapping the triangles slightly. Pour any remaining butter over the top of the bread.
4. Whisk the yolks, vanilla paste, and sugar in a large bowl until combined. Bring the milk and cream to a boil in a heavy saucepan over high heat, and pour the hot mix onto the egg yolks, whisking constantly. Pour the warm egg mixture over the bread, making sure all of the bread is coated, and set aside the coated bread for 20 minutes to allow the egg mixture to soak into the bread.
5. Place the casserole dish in a roasting tray filled with hot water halfway up the sides of the casserole dish, and bake on the middle rack in the oven for 30 to 45 minutes, or until golden brown on top with the filling just set.
6. Remove the dish from the oven and roasting tray, and sprinkle with the extra sugar. Broil or use a crème brûlée torch to caramelize the sugar. Sprinkle with the toasted sliced almonds, and dust with powdered sugar. Cool slightly, and serve warm with a jug of cream and some fresh berries.
Title: Cheesecake Stuffed Strawberries
Ingredients:
- 1 fresh strawberries
- 8 cream cheese
- 1/2 powdered sugar
- 1 vanilla extract
- 1 graham cracker crumbs
Instructions:
1. With a paring knife, cut off the strawberry stems. Cut around the inside of the strawberry, hollowing out slightly and creating a well for the cheesecake. (You can also do this with a small melon baller). Cut off a small portion of the pointy strawberry tip, so that each strawberry can stand. Place each on a large plate, baking sheet or type of serving tray.
2. In a medium bowl, with a standing or handheld electric mixer, beat cream cheese, sugar, and vanilla until fluffy, about 2 minutes on medium speed. Place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top. Refrigerate until thoroughly chilled.
3. Optionally, sprinkle graham cracker crumbs on top of each stuffed strawberry.
4. Enjoy!
Title: Very Berry Dessert
Ingredients:
- 600 berries
- 2 caster sugar
- 1/2 self raising flour
- 2 eggs
- 2 vanilla
- 1 cinnamon
- 100
Instructions:
1. Pre heat oven to 180 C.
2. Place berries in 23 cm pie dish.
3. Combine yoghurt, 2 tblsp sugar, flour, eggs and vanilla.
4. Spread over berries.
5. Bake 20 minutes.
6. Remove from oven, sprinkle with almonds and remaining sugar and cinnamon.
7. Bake further 10 minutes or till golden.
Title: Raspberry Bread & Butter Pudding
Ingredients:
- 3 milk
- 1 caster sugar
- 1/2 vanilla essence
- 2 butter
- 10 frozen raspberries
- 60 eggs
- 1 confectioners' sugar
- 5
- 1/3
- 1
Instructions:
1. Grease a 6 cup capacity ovenproof dish.
2. Preheat oven to 180c/350 degrees F.
3. Combine milk, cream& sugar in pan- stir over heat, without boiling, until sugar is dissolved.
4. Once sugar has dissolved, bring to the boil, remove from heat; stir in essence.
5. Cover, stand 10 minutes.
6. Meanwhile, cut crusts from bread.
7. Butter slices on one side; cut each slices into four triangles.
8. Overlap triangles in prepared dish; top with raspberries.
9. Whisk eggs until combined; gradually whisk in milk mixture.
10. Strain mixture, then pour over bread.
11. Place dish in a large baking dish, add enough boiling water to come halfway up sides of baking dish.
12. Sprinkle on almonds and dust with icing sugar.
13. Bake uncovered in oven about 45 minutes or until just set.
14. Serve warm with extra raspberries.
15. *Bestmade just before serving.
16. *.
Title: Double Chocolate Cake
Ingredients:
- 1/2 coconut oil
- 1 1/4 sugar
- 2 eggs
- 1 light coconut milk
- 1/2 all-purpose flour
- 1 1/2 salt
- 1/2 baking powder
- 1 baking soda
- 1 vanilla
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350.
2. Beat together coconut oil and sugar until well blended. (You may need to warm oil slightly, depending on the kitchen temperature. It should be a soft solid.).
3. Beat in eggs.
4. Heat coconut milk until hot, but not boiling. It's easiest to do this in the microwave.
5. Pour hot coconut milk slowly into the cocoa while mixing.
6. Mix salt, baking powder, baking soda and half of flour into the batter.
7. Mix in half of the cocoa liquid, the remaining flour and then the rest of the cocoa liquid.
8. Mix in vanilla and chocolate chips.
9. Pour into 9 inch greased or Pam'd square pan.
10. Bake at 350 for 40 min or until center bounces back slightly when pressed.
Title: Mimi's Monster Cookies
Ingredients:
- 1 1/2 peanut butter
- 1/2 butter
- 1 brown sugar
- 1 granulated sugar
- 3 eggs
- 2 vanilla
- 3 baking soda
- 4 1/2 quick-cooking oatmeal
- 3/4 walnuts
- 3/4
Instructions:
1. In a large bowl with mixer at medium speed, beat together the first 4 ingredients till light and fluffy.
2. Add eggs and vanilla; beat 2 minutes.
3. Blend in baking soda.
4. Stir in oats and remaining ingredients.
5. Dough will be very stiff and crumbly.
6. Drop dough by 1/3 cup measures, 4" apart on a ungreased baking sheet.
7. Flatten with a spatula to 3 1/2" cookies.
8. Bake in 350 oven for 12-14 minutes or till golden.
9. Remove and cool on racks.
10. NOTE:
11. If you need more than 22 cookies, you may use a 1/4 cup measure, but they will not be quite as huge as the other measure.
Title: Chocolate-Mint Bars (A Lighter Version)
Ingredients:
- 1 all-purpose flour
- 1/2 salt
- 1 granulated sugar
- 1/2 egg substitute
- 1/4 butter
- 2 water
- 1 vanilla extract
- 2 eggs
- 1 powdered sugar
- 2 butter
- 1/4 nonfat milk
- 2 butter
- 1/2
- 2
- 3/4
- 3
Instructions:
1. Preheat oven to 350°.
2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth.
3. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
4. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
5. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
Title: Dad's Favorite Brown Sugar Cookies
Ingredients:
- 2/3 shortening
- 2/3 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 3 1/4 flour
- 1 baking soda
- 1 salt
Instructions:
1. Preheat oven to 350.
2. Mix shortening, butter, sugars, eggs, and vanilla thoroughly.
3. Stir in soda and salt.
4. One cup at a time, stir in flour until a dough has formed that isn't sticky and can be molded.
5. (You may have to use less or more than the specified amt.) Halve dough and turn out on lightly floured board/wax paper.
6. Shape each half into cylindrical rolls, about 1 1/2 in.
7. diameter.
8. Slice and bake on ungreased cookie sheets until slightly firm, but*not too brown*.
9. (If they are too brown, they will get very hard when cool.) Keep an eye on them- generally, the bottom will have just started to turn brown when they are done.
10. Don't worry if the top feels too soft because it will set when you take them out.
11. **Fora twist, use 1-2 c of oatmeal in place of some of the flour.
12. They're slightly chewier and bake a bit faster.
Title: Fruit Salad... Yummy Yummy!
Ingredients:
- 3/4 low-fat vanilla yogurt
- 1 Cool Whip Free
- 1 apple
- 8 strawberries
- 3 bananas
- 1 grapes
- 1 low-fat granola
Instructions:
1. Mix cool whip and vanilla yogurt.
2. Dice up fruits into bite size peices.
3. Top with granola if you like.
Title: Gluten-Free Butter-Free Chocolate Cake
Ingredients:
- 6 eggs
- 50 cocoa powder
- 150 caster sugar
- butter
Instructions:
1. Separate the egg whites from the yellow and whisk the sugar with the yellows.Next sift the cocoa powder and add to the yolk-sugar mixture.
2. Beat the egg whites seperately untill firm and combine into the yolk mixture.
3. Pour the batter into a greased tin and bake at 180C for 10-15 minute.
4. Cool on the wire rack and devour the cake!
5. (One can reduce the sugar to get more of bitter chocolate flavor.gives one a real kick.because of lack of butter, this cake should be consumed in 1-2 days).
Title: Best Ever Bread Pudding
Ingredients:
- 1/2 butter
- 1/2 dried cranberries
- 1/2 raisins
- 4 -5 pistachios
- 1/4 white chocolate chips
- 1 eggs
- 1/2 - 1 milk
- 1/2 sugar
- 1/2 - 3/4 cinnamon
- 8 vanilla
- 4
- 2
- 1/2
- 1
Instructions:
1. preheat oven 350*.
2. lightly butter large pyrex baking dish - 9x13.
3. rip bread into chunks and drizzle melted butter over it.
4. in bowl, whisk eggs, milk, sugar, cinnamon and vanilla.
5. pour over bread and press down until bread starts to absorb liquid.
6. Bake 45 minutes.
7. This was rich and creamy and so good.
8. I apologize again because I threw most of it together without measuring. So please feel free to comment on what you used as for as measurements go. Like with most recipes, they are canvases in which we can add our own touch too -- .
Title: Cheddar-Biscuit Fresh Peach Cobbler
Ingredients:
- 4 lemon juice
- 2 vanilla extract
- 1/2 sugar
- 1 1/2 cornstarch
- 2 salt
- 1/2 butter
- 3 Bisquick baking mix
- 2 cheddar cheese
- 1 milk
- 2/3 butter
- 1
Instructions:
1. Combine the peaches, lemon juice, and vanilla extract in a large bowl. Mix well. Transfer mixture to a 9x13x2 inch baking dish that has been sprayed with nonstick cooking spray. Combine the sugar, cornstarch, and salt. Mix well and sprinkle on peaches mixture. Dot with the 3 tablespoons cold butter. Bake in 400 degree oven, uncovered, for 15 minutes.
2. While the peach mixture is cooking, combine the biscuit mix and cheese in a bowl. Add milk and melted butter to biscuit mixture. Stir until blended.
3. After peach mixture has cooked for 15 minutes, take out of oven and drop the biscuit mixture onto peach mixture by tablespoonfuls.
4. Bake 20-25 minutes longer or until biscuits are golden brown.
5. (*The original recipe said you can substitute 8 cups of frozen peaches for the fresh peaches, but I thought it was awful that way.).