lumicero/recipes-ing2inst huggingface dataset:
Title: Spritz Cookies With Four Variations
Ingredients:
- 2/3 sugar
- 1 butter
- 1 egg
- 1/2 salt
- 2 vanilla
- 2 1/4 all-purpose flour
Instructions:
1. Heat oven to 400°.
2. Combine all ingredients except flour in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. If dough is too soft, cover and refrigerate, 30 to 45 minutes.).
3. Place dough into cookie press fitted with template. Form desired shapes 1 inch apart onto ungreased cookie sheets.
4. Bake for 6 to 8 minutes or until edges are lightly browned.
5. Chocolate Chip Spritz: Add 1/4 cup coarsely grated semi-sweet chocolate to ingredients and proceed as directed above.
6. Eggnog-Glazed Spritz: Add 1 teaspoon ground nutmeg to ingredients and proceed as directed above. Glaze: Stir together 1 cup powdered sugar, 1/4 cup softened butter, 2 tablespoons water and 1/4 teaspoon rum extract in small bowl until smooth. Drizzle over warm cookies.
7. Spice Spritz: Add 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves to ingredients and proceed as directed above. Glaze: Stir together 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla in small bowl until smooth. Drizzle over warm cookies.
8. Mint Kisses: Add 1/4 teaspoon peppermint extract to ingredients and proceed as directed above. Immediately after removing cookies from oven, place 1 chocolate candy kiss on each cookie.
Title: Denny’s Red Velvet Puppies With Cream Cheese Icing
Ingredients:
- 18 eggs
- 3 water
- 1 white chocolate chips
- 1/2 butter
- 4 cream cheese
- 1/2 vanilla extract
- 8 powdered sugar
- 1/2 milk
- 1/2
- 2
- 1
Instructions:
1. Preheat oil to 350 degrees. In a medium sized bowl combine cake batter mix and 3 eggs. Use a blender to mix until the batter has no lumps. Add 1/2 cup of white chocolate chips and mix in with a spoon. Use a 1 ounce cookie scoop to drop batter into hot oil. Fry on one side for approximately 1 minute and then flip over and fry on other side for about a minute. Remove pancake puppy onto a plate lined with paper towels. This grease will not be usable for anything but making these red velvet puppies, the oil will turn red. So be sure to make something else first and finish up with these.
2. Make cream cheese dipping sauce by combining cream cheese and butter in a medium sized bowl. Beat together cream cheese and butter until they are light and fluffy. Add approximately 1/2 cup powdered sugar, into butter and cream cheese. Once the first portion of cream cheese has been incorporated add the next portion, and then the remaining powdered sugar. Add vanilla, lemon extract, and 1 tablespoon of milk. Blend in flavorings and milk. Place dipping sauce into a small bowl and serve with red velvet puppies.
Title: Cinnamon Sugar Cutouts
Ingredients:
- 2 all-purpose flour
- 1/2 flour
- 1/4 baking powder
- 1/2 salt
- 8 ground cinnamon
- 1 unsalted butter
- 1 granulated sugar
- 1 egg
- pure vanilla extract
- sugar
- confectioners' sugar
Instructions:
1. In a large bowl, whisk together flour, baking poweder, salt and cinnamon.
2. In another large bowl, with an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla.
3. With mixer on low speed, gradually add flour mixture; beat just until combined.
4. Divide dough in half; form into two 3/4 inch thick disks. Wrap each in plastic. Refrigerate at least 1 hour.
5. Preheat oven to 325°F
6. Place one disk between two sheets of lightly floured parchment paper; roll out to an 1/8 inch thickness, lightly dusting dough with flour as needed.
7. Cut out shapes with lightly floured cookie cutters; if dough gets soft, chill 10 minutes.
8. Transfer cut-out shapes to a parchment-lined baking sheet. Re-roll scraps; cut more shapes. Repeat with remaining disk.
9. Bake cookies, decorating if desired, until edges are golden, 10 to 15 minutes, rotating sheets halfway through.
10. Cool cookies 1 minute on sheets, then transfer to wire racks to cool completely.
11. Cookies can be stored in an airtight container at room temperature up to one week.
Title: Spice Loaf with Caramel Glaze
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 1 canola oil
- 1/3 pecans
- 1 1/2 butter
- 3 brown sugar
- 3 white sugar
- 3 confectioners' sugar
- 3 vanilla
- 1/2 pecan halves
- 1/2
Instructions:
1. Preheat oven to 350F Grease and flour 2 loaf pans Combine cake mix, pudding mix, water, eggs and oil in a large mixing bowl.
2. Beat well for 2 minutes Stir in chopped pecans Pour batter into pans.
3. Bake for 55 minutes When out of the oven, cool in pans for 15 minutes.
4. Loosed sides and turn out loaves unto wire racks.
5. Turn right side up and cool.
6. Glaze: Place butter, brown sugar, white sugar and cream in a small pan.
7. Over medium heat bring to a boil.
8. Boil hard for one minute.
9. Remove from heat& cool for 20 minutes Add confectioners sugar and vanilla.
10. Beat until smooth Spread over cooled loaves and garnish with pecan halves.
Title: Strawberry Fondue
Ingredients:
- 8 cream cheese
- 1/4 powdered sugar
- 1/8 sour cream
- 1 berries
Instructions:
1. Puree all of the ingredients in a food processor.
2. Serve with skewers of your favorite fruit.
Title: Lemon Italian Ice
Ingredients:
- 1 lemon
- 1/2 Splenda sugar substitute
- 1 sugar
- 2 water
- 2
Instructions:
1. squeeze juice from lemon, add 1 cup water and simmer with sugar and lemon pulp in saucepan for 2 minutes.
2. Remove from heat and allow to cool slightly, stirr in splenda and kool aid mix.
3. Once solutes are dissolved, dilute with remaining water and add to appropriate containers for freezing.
4. Freeze 2 to 4 hours, but periodically stir to make sure solutes do not settle in the bottom and serve.
Title: Sugar-Free Brown Rice Pudding
Ingredients:
- 2 cooked brown rice
- 2 1% low-fat milk
- 1/3 Splenda sugar substitute
- 1 1/2 vanilla extract
- 1/4 cinnamon
- 1 egg
Instructions:
1. In medium size sauce pan over medium-high heat combine milk with Splenda, vanilla, and cinnamon bring to a boil while constantly stirring.
2. In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
3. Place the 2 cups of cooked rice into the pan used to cook the milk mixture.
4. Add the milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
5. Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
6. Remove from heat, cover top with wax paper and place in the refrigerator to cool.
Title: Mini Cannoli Cream Cups....yummmmm
Ingredients:
- 1 flour
- 3 raw sugar
- 1 cinnamon
- 1 whole milk ricotta cheese
- 1/2 confectioners' sugar
- 2 white sugar
- 1/4
Instructions:
1. For cups: preheat oven 425 degrees. unroll pie crust on lightly floured surface and sprinkle the tops with the natural sugar and cinnamon. lightly roll over it with rolling pin so that the sugar and cinnamon are pressed into the dough.
2. with a 2.5 or 3" round biscuit cookie cutter, cut circles and press them inside an ungreased mini muffin pan to create the pastry cup.
3. bake 10 minutes or until cups are golden.remove from oven and allow to cool. once cool, they can be filled.
4. for filling: in a large bowl with an electric mixer combine all ingredients except the choc chips and mix well till creamy. place filling in a 1 gal plastic storage bag and chill while you make the cups.
5. remove filling from fridge, cut the bottom of corner of bag and pipe a little less then a tablespoon into the cannoli cups. sprinkle with mini choc chips and dust with powdered sugar.
6. tips: for a thicker filling, you can strain the ricotta in cheese cloth place in a bowl and covered overnite.
7. filling can be made a day or two ahead of time and kept in fridge.
8. a variation in the cannolie cream that works well is 1/4 teaspoon almond or orange extract.
9. other toppings that go well are chopped toasted almonds, choc sprinkles, candied orange pieces, chopped candied red cherries as well as a sprinkle of cinnamon.
10. (i didnt have natural sugar when making these so i just used combo reg sugar and cinnamon).
Title: Stove Top Blueberry Slump
Ingredients:
- 3 blueberries
- 1/2 sugar
- 1 1/4 water
- 1 lemon peel
- 1 lemon juice
- 1 flour
- 2 sugar
- 2 baking powder
- 1/2 salt
- 1 butter
- 1/2 margarine
- milk
Instructions:
1. In a large heavy saucepan, combine blueberries, sugar, water, lemon peel and juice, then bring to a boil. Reduce heat and simmer, uncovered for 5 minutes.
2. Meanwhile, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles a coarse meal. Add milk quickly, mixing until dry ingredients are just moistened. Drop dough by spoonfuls into simmering berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid.
3. Spoon dumplings into individual serving bowls and spoon some sauce over each. Serve warm with cream or whipped cream, if desired.
Title: Oven Less Cookies
Ingredients:
- 1 sugar
- 3 dry milk
- 1/2 butter
- 2 peanut butter
- 1/4 rolled oats
- 1 1/2 vanilla
- 1
Instructions:
1. Mix sugar, cocoa, milk, butter, and water in a pan. Bring to a boil. Stir and boil 2 minutes. Remove from heat and add peanut butter. Stir until peanut butter is melted. Add rolled oats. Add vanilla. Mix well.
2. Drop by spoonfuls on waxed paper. Let cool at room temperature before serving or storing.
Title: Kim's Inspiration Apple Sour Cream Cake
Ingredients:
- 2 light margarine
- 4 unsweetened applesauce
- 1/4 sugar
- 1/2 vanilla
- 1 flour
- 2 Splenda granular
- 3/4 baking soda
- 1 baking powder
- 1 salt
- 1/4 fat free sour cream
- 1 apples
- 2 walnuts
- 2 unsweetened applesauce
- 6 quick oats
- 1/2 cinnamon
- 1 butter
- 1/4
- 2
Instructions:
1. Preheat oven to 350.
2. Grease a 13 x 9 x 2 baking pan.
3. Melt margarine and mix with applesauce.
4. beat applesauce mix with the sugar.
5. Add egg whites and vanilla, beat well.
6. Sift together flour, Splenda, baking soda, baking powder, and salt.
7. Add dry ingredients to the first mixture alternately with 1 cup sour cream.
8. Stir in chopped apples.
9. Spread evenly in greased pan.
10. Mix together ingredients for topping.
11. Sprinkle over batter.
12. Bake for 35-40 minutes.
Title: Chocolate Frosted Chocolate Vinegar Cake
Ingredients:
- 1 1/2 flour
- 3 baking soda
- 1 vinegar
- 1 sugar
- 1 salt
- 1/2 vanilla
- 1 cold water
- 6 sugar
- 1 milk
- 1 1/2 vanilla
- 4 butter
- 1
- 1/2
Instructions:
1. Sift ALL dry ingredients in an ungreased teflon 8X8 pan.
2. Make 3 holes, vanilla in one, vinegar in another, oil in another. Pour water overall, mix. Bake 350 degrees for 30-35 minutes. Toothpick in center should come out clean.
3. Frosting: 1 1/2 Cups sugar, 4 Tbls sifted cocoa, 1 pint whipping cream, 1/2 cup 2% milk. Slow boil until small soft ball forms in bottom of a cold glass of water, remove from heat, add a bit of vanilla and a bit of butter. Cool, beat, spread on cake.
Title: Fresh Energy Slice
Ingredients:
- 1/2 plain flour
- 3/4 raw sugar
- 1/2 rolled oats
- 1/2 sesame seeds
- 1 pecans
- 1/4 sultana
- 1 butter
- 3/4 honey
- 2/3 eggs
- 2
Instructions:
1. In a bowl combine bran, coconut, flour, sugar, oats, sesame seeds,pecans and sultanas.
2. Melt butter and honey, add to dry mixture.
3. Stir in lightly beaten eggs.
4. Thoroughly combine all ingredients.
5. Firmly press mixture into a lightly greased 28 cm x 18 cm slice tin.
6. Bake 25 minutes in moderate oven or till golden brown.
7. Cool before slicing.
Title: Glazed Lavender Tea Cake
Ingredients:
- 1 caster sugar
- 7 butter
- 1/2 vanilla bean paste
- 1/2 egg
- 1 plain flour
- 1 baking powder
- 1 3/4 baking powder
- 1 salt
- 1 plain fat-free yogurt
- 1/4 icing sugar
- 1 water
- 1/3
- 1
- 1/4
Instructions:
1. METHOD.
2. Preheat oven to 350°F Grease and line a loaf pan.
3. Beat sugar, butter, vanilla bean paste, and lavender extract paste together in a mixer on medium speed until well-blended (about 5 minutes). Beat in the egg and egg white.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry mixture to the butter and eggs in three batches, alternating with the yogurt, beginning and ending with the flour mixture.
5. Pour the batter into prepared pan. Bake for one hour or until a skewer comes out clean. Leave to cool in the tin for ten minutes, before removing to a wire rack to cool completely.
6. Stir together the ingredients for the icing in a small bowl. Spread the icing over the cooled cake and serve.
Title: No Guilt Cake
Ingredients:
- 1 water
- 1 2/3 egg substitute
- 1/2 vanilla extract
- 1
Instructions:
1. In a large bowl, blend cake mix,water,vanilla extract& butter flavor on low speed untill moisten.
2. Beat on medium speed for 2 minutes.
3. Pour batter into lightly greased& floured 13x9inch pan.
4. Bake at 350 for 25-30 minutes.
5. Cool& cut into squares.
6. Serve with lite whipped topping& fresh fruit.
Title: Raw Vegan Key Lime Mousse
Ingredients:
- 2 avocados
- 2 bananas
- 2/3 fresh lemon juice
- 2/3 fresh lime juice
- 2 lemon rind
- 2 lime rind
- 1/4 sea salt
- 1
Instructions:
1. Throw all of the ingredients in your blender, and puree until creamy.
2. Chill, serve and devour! Yum Yum Yum!
3. Serves 4.
Title: Passionfruit Butter Cake
Ingredients:
- 1/2 passion fruit
- 185 butter
- 1 lemon juice
- 1 caster sugar
- 3 eggs
- 2/3 milk
- 2 1/2 self raising flour
Instructions:
1. Preheat oven 180C,grease large rectangular tin and line with baking paper.
2. Put all ingredients into a large mixing bowl and beat on a low speed until combined.
3. Increase speed to high and beat 2-3 minutes until pale.
4. Pour into baking tin and bake for 50 minutes or until golden and a skewer comes out clean when inserted into middle of the cake.
5. Let cool in pan for 10 minutes then turn onto wire rack to cool.
6. Cut into small squares.
7. To make a glace icing(optional)combine 1 1/2 cups icing sugar,2 tablespoons lemon juice and 1 teaspoon softened butter in a small bowl,stir with wood spoon until a spreadable consistency and spread over cake.
Title: Goji Berry Energy Bar
Ingredients:
- 1 coconut oil
- 1/2 hazelnuts
- 1/2 dates
- 1/2 coconut
- 1/4 vanilla extract
- 3 -4 vanilla bean
- 1 -2
- 1
- 1/2
Instructions:
1. Mix in food processor. 1 cup goji berries.
2. 1/2 cup nuts (almonds or cashews are good).
3. 1/2 tablespoon honey, agave nectar, or yacon syrup.
4. Then press into pan and refrigerate.
5. Variations:
6. Add any or all of the following:
7. 1/2 tablespoon coconut oil.
8. 1/4 cup pumpkin or other seeds.
9. 3-4 dates.
10. 1-2 tablespoons cacao beans - whole or nibs.
11. 1 tablespoon lucuma powder.
12. 1 tablespoon mesquite powder.
13. 1 tablespoon maca powder.
14. 1 teaspoon bee pollen.
15. 1 tablespoon shredded coconut.
16. 1 teaspoon spirulina or chlorella.
17. dash of vanilla extract or ground piece of bean.
18. 1/2 teaspoon baking spices.
19. Depending on your choice of ingredients, you may need to add more sweetener, dates, or coconut oil to better hold the mixture together.
Title: Baba De Camelo "dulce De Leche Mousse"
Ingredients:
- 1 eggs
- 5
Instructions:
1. Remove the label from the condensed milk can, place the sealed can in a pressure cooker, cover it with enough water to cover the can at least 1" over the rim. Seal the preassure cooker and "bake" can for at least 1h30min.
2. ~~If you don't have access to a pressure cooker, you can follow the instructions above, but "bake" the can for at least 3hrs. Add a few drops of vinegar to the water before beginning the baking process; this will help you to avoid getting the pots all dark.
3. When the time is up, take the can out of the water and let it cool in a bowl filled with cold water (maybe 20-30 min). You don't have to let it cool completely, but you want to be sure it's cool enough so that you don't burn yourself. Once it's cool enough, open the can and place the condensed milk into a medium bowl and set aside.
4. ~~The condensed milk should be a caramel color; it tastes pretty much like caramel too -- and the darker the color and more intense flavor it has, the better the dessert becomes.
5. Now, separate the yolks from the whites. Add the egg yolks to the condensed milk; beat well until it starts forming air bubbles and set aside. Beat the egg whites until they form stiff peaks, and fold carefully into the condensed milk. Place into a glass bowl, or into smaller ones if you like, and cool until it is ready to serve! Enjoy!
Title: Fluffy Banana Cake
Ingredients:
- 3/4 butter
- 2 sugar
- 3 eggs
- 2 vanilla extract
- 3 flour
- 1 1/2 baking powder
- 1/4 salt
- 1 1/2 buttermilk
- 2 lemon juice
- 1 1/2 butter
- 1/2 buttermilk
- 8 powdered sugar
- 1/4 vanilla
- 3 1/2
- 1
Instructions:
1. Preheat oven to 275°. Grease and flour 9x13 pan.
2. Make "buttermilk". It's easiest to make all the buttermilk at once, so 1 3/4 c milk + 1/2 T lemon juice (this is additional juice, not what's in ingredients above). Let set during next steps.
3. Cake: In a small bowl, mix mashed bananas with lemon juice, set aside.
4. In a medium bowl, mix flour, baking soda and salt. Set aside.
5. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Beat in the flour mixture alternating with "buttermilk". Stir in banana mixture. Pour batter into prepared pan.
6. Bake for 1 hour or until toothpick inserted in center comes out clean. Move from oven directly to freezer for 30 minutes (I put a dish towel under the pan). This makes the cake very moist. This is optional. It's still good without doing this.
7. Frosting: In a large bowl, cream butter and cream cheese until smooth, add buttermilk and vanilla. Gradually add powdered sugar while beating on low until combined, then on high until frosting is smooth. Spread on cooled cake.
8. Optional, garnish with chopped pecans or walnuts.
Title: Grilled Peaches With Amaretti
Ingredients:
- 8 dark rum
- 1/4 amaretti cookies
- 1/4 creme fraiche
- 8 vanilla ice cream
- 2 vanilla beans
- 1/4 sugar
Instructions:
1. Heat grill . When hot, brush the grill with a little oil to make sure the peaches don't stick.
2. Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred.
3. Preheat the oven to 375 degrees F.
4. Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar.
5. Combine the rum and amaretto and drizzle 1/2 of it on the peaches.
6. Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side.
7. Serve them with a dollop of creme fraiche or vanilla ice cream.
8. Vanilla Sugar:
9. Find a jar tall enough to hold 2 vanilla beans. Fill the bottle with sugar and cover tightly. Store on a pantry shelf. After about 3 months you will have a wonderful ingredient for cooking and baking. Keep adding vanilla beans and sugar to the jar and you will have it for years.
Title: Shokolade Palatschinke
Ingredients:
- 2 cocoa powder
- 2 boiling water
- 1 egg
- 1 all-purpose flour
- 1 unsalted butter
- 1 ground cinnamon
- 1 salt
- 1 heavy cream
- 1 sugar
- 1 vanilla extract
- 3 raspberries
- 4 sugar
- 1 red wine
- 1 cold water
- 1 unsalted butter
- 1/2 chocolate
- 1 banana
- 8 chocolate piece
- powdered sugar
- cocoa powder
Instructions:
1. For the crepe base:
2. Dissolve the cocoa powder in the boiling water in a bowl. Add the eggs, flour and milk and whisk until smooth. Whisk in the butter, cinnamon and salt, and then let the batter rest.
3. For the whipped cream:
4. Whip the heavy cream with the sugar and vanilla until nice peaks form. Chill until ready to use.
5. For the raspberry coulis:
6. Combine the raspberries, sugar and wine in a saucepan and bring to a simmer. Add the cornstarch and water slurry and simmer until thickened. Strain through a fine-mesh sieve.
7. For the ganache:
8. Scald the cream and butter in a saucepan over medium-high heat. Remove from the heat and add the booze followed by the chocolate. Stir until a smooth texture is reached.
9. For cooking the crepes:
10. Heat an oiled crepe pan or crepe maker until hot. Spread a thin layer of batter. Cook until golden on one side, then flip and cook until golden on the other side. Set aside. Repeat with remaining batter.
11. Add a line of dulce de leche to each crepe and top with bananas and strawberries. Roll up the crepes and cut in half. Arrange on plate with dollops of whipped cream and the ganache. Pour a pool of raspberry coulis onto the plate. Garnish with chopped chocolate pieces, powdered sugar and cocoa powder.
Title: Irish Whiskey Layer Cake
Ingredients:
- 2 -3 sugar
- 1 instant coffee
- 1
- 1/2
- 1
Instructions:
1. Make coffee, then pour into a pot and add sugar, cook till thicken, then add whiskey.
2. Remove from heat, and let cool.
3. Drissle the cake bottoms with the coffe mix, top with whipping cream.
4. Add a layer, drissle, top and so on, on every layer throughout the cake.
5. Decorate with piped whipping cream, shaved chocolate and instant coffee over cake.
6. Let sit one day.
Title: Pumpkin Roll (Gluten Free!)
Ingredients:
- 3 eggs
- 1 granulated sugar
- 2/3 pumpkin
- 1 lemon juice
- 1/8 cornstarch
- 1/8 tapioca flour
- 1/4 xanthan gum
- 1/4 baking powder
- 1/2 cinnamon
- 1 ginger
- 2 nutmeg
- 1 salt
- 1/2
Instructions:
1. Beat eggs on high for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice.
2. Stir together corn starch, soy flour, tapioca flour, rice flour. Stir in xantham, baking powder, cinnamon, ginger, nutmeg, and salt. Fold this combination into the pumpkin mixture. Spread into a greased and floured 15"x10"x1" pan. Bake at 375 F for 15 minutes.
3. Turn out on a towel dusted with powdered sugar. At narrow end, roll towel and cake into a roll. Cool completely.
4. Filling: Mix 1 cup powdered sugar, 8 oz neufechtal cheese (1/3 less fat cream cheese), 4 tsp butter, and 1/2 tsp vanilla. Beat until smooth.
5. Unroll cake, remove towel, and spread filling evenly on the cake. Re-roll the cake and filling into a long log. Wrap in saran wrap or place on a plate and chill. Serve by slicing ends of the log.
Title: Mmm Jelly Fruit Tarts!
Ingredients:
- 1/4 salt
- 1 1/3 all-purpose flour
- 1/3 butter
- 5 water
- 1/2
Instructions:
1. Rub in the flour, salt and butter with your fingers until the mixture looks like bread crumbs.
2. Pour about 2 Tablespoons water in the mixture.
3. Bring the mixture together in a ball.
4. The bowl will be crumb free if done correct.
5. Pre heat oven to 400°F.
6. Roll out the ball of dough flat, make sure you don't roll to thin.
7. Cut the dough into small circles (this is made for a small muffin pan not a normal one) and put into pan.
8. Spoon in jam (it should only be about half way full of jam).
9. Bake for 15mins (Its may be less time or more depending on your oven).
10. Let cool for about 3mins.
11. Enjoy!
Title: Easy Apple Crumble
Ingredients:
- 1 pie apples
- 1 self raising flour
- 2 brown sugar
- 1/2 reduced fat margarine
- 3 cinnamon
- 1/2 skim milk
- 2
Instructions:
1. Preheat oven to 180C fan forced.
2. Melt margarine.
3. In a medium size mixing bowl crush weetbix finely, add all other dry ingredients to bowl and combine.
4. Add melted margarine into milk and blend into dry ingredients until mixture resembles a crumble texture.
5. Place pie apple in base of a casserole dish (eight cup capacity), sprinkle crumbly mixture over apple and bake 40 -45 minutes.
6. Serve warm with cream and/or icecream!