lumicero/recipes-ing2inst huggingface dataset:
Title: Simply Lovely Vanilla Pudding Cake
Ingredients:
- 1 1/2 milk
- 1/2 granulated sugar
- 2 cornstarch
- 1/2 vanilla
- 1 all-purpose flour
- 2/3 granulated sugar
- 1 1/2 baking powder
- 1/2 salt
- 1 egg
- 3/4 milk
- 3 butter
- 2 vanilla
- icing sugar
Instructions:
1. Preheat oven to 350°F Butter an 8-inch square glass baking dish.
2. SAUCE: Transfer 1 tablespoons milk to a small bowl. Heat remaining milk and sugar for 2-3 minutes or until steaming in a glass measuring cup in a microwave on medium(50%) power or in saucepan over medium heat on stove-top. Add cornstarch and vanilla to reserved milk; drizzle into hot milk mixture, stirring until sugar is dissolved. Set aside.
3. CAKE: In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together egg, milk, butter and vanilla. Pour over dry ingedients and stir just until moistened. Spread into prepared baking dish. Gently pour warm milk mixture over cake batter without stirring.
4. Bake for about 30 minutes or until tester inserted in center of cake layer comes out clean. Let cool at least 15 minutes. Serve hot or warm. Dust with icing sugar (if using).
5. Scoop cake into serving bowl and spoon pudding sauce over top.
Title: Double-Chocolate Mousse Cake
Ingredients:
- 2 butter
- 2 margarine
- 1 sugar
- 1 half-and-half cream
- 1 pure vanilla extract
- 1/2 salt
- 8 eggs
- 1 butter
- 2 margarine
- 3 milk
- 2 corn syrup
- 1 milk
- 1/2 pure vanilla extract
- 1
Instructions:
1. Prepare the cake a day ahead of when you want to serve it. The cake is very dense, and takes a long time to cool, so don't start too late in the day. :).
2. Place a cookie sheet on the oven rack in case the springform pan leaks. Preheat oven to 350°F Grease a 10" x 3" springform pan.
3. In a 3 quart saucepan, over low heat, heat chocolate, butter or margarine, sugar, half & half cream, vanilla, and salt until chocolate melts and mixture is smooth, stirring constantly.
4. In large bowl, stir eggs slightly with a fork. Do not use a mixer, as this will over beat the eggs and the cake will scorch on the edges and fall in the middle.
5. Slowly stir chocolate mixture into eggs until well blended: pour into springform pan.
6. Bake for 45 minutes, or until center of cake is level and not concave.
7. Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Wrap cake in plastic wrap and refrigerate until well chilled - minimum 6 hours, but overnight is best.
8. After cake is chilled, place cake, still on pan bottom, on a cake plate. Put strips of waxed paper between the pan bottom and the cake plate, to catch the drips of glaze. (Helpful Hint: Use a clean piece of that grippy carpet underlay between pan bottom and plate to keep the cake from sliding around as you try to slice it.).
9. If the top edge of the cake is higher than the center of the cake, or very uneven, you can trim it with a sharp knife if you want a prettier cake.
10. Prepare Chocolate Glaze as follows.
11. In 2 quart saucepan, over low heat, heat chocolate chips and butter or margarine until chocolate melts and mixture is smooth. Remove pan from heat. Beat in milk and corn syrup.
12. Spread warm glaze over top and sides of cake. Discard waxed paper.
13. Prepare whipped topping, beating until stiff peaks form. Pipe whipped topping around edge of cake. Refrigerate if not serving right away. Leftovers keep well in the refrigerater for a few days, or can be sliced and frozen, though the whipped topping is not as nice after freezing.
Title: Apple Crunch
Ingredients:
- 8 -10 apples
- 1 -2 tapioca
- 1/4 - 1/2 brown sugar
- 1 white sugar
- 2 cinnamon
- 1/2 quick oatmeal
- 1/4 white flour
- 1/2 wheat flour
- 1/2 brown sugar
- white sugar
- butter
- margarine
- cinnamon
Instructions:
1. Mix apples tapioca and sugar together and dump into your pan.
2. Mix the oarmeal, sugar & flour together, work butter in with a fork or your fingers. It should be sorta crumbly.
3. Pour onto the top of filling and pat lightly.
4. place into preheated 350 degree oven and bake 30 to 45 minutes until lightly golden brown.
5. Note - if you cook it too long the top will get quite hard, if you cover w/ foil while hot it will soften. Also adding too much sugar will make your topping almost like a hard cookie.
Title: Reindeer Cookies
Ingredients:
- 1 chocolate
- 24 jelly beans
- 1
Instructions:
1. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray231 according to directions on package.
2. Break pretzels into pieces to resemble antlers; set aside.
3. Dip cookies in melted CANDIQUIK® Coating; place on wax paper.
4. When cookies are set, but not completely dry, press pretzels pieces onto cookies to create antlers.
5. Cut a jelly bean in half or use a candy-coated chocolate candy for the nose.
6. To create the eyes use a white piece of candy or white decorative icing. Use a toothpick dipped in CANDIQUIK® Coating to create the pupil.
Title: Napa Goat Ranch Almost German Chocolate Cake Frosting
Ingredients:
- 4 evaporated milk
- 1 vanilla
- 1 1/2 sugar
- 1 1/2 butter
- 3/4 coconut
- 1 walnuts
- 1 1/2
Instructions:
1. Beat the egg yolks, milk and vanilla in large saucepan with wire whisk until well blended.
2. Add sugar and butter; cook on medium heat 12 minute or until thickened and golden brown, stirring constantly. Remove from heat.
3. ADD coconut and walnuts; mix well.
4. Cool to room temperature and of desired spreading consistency.
5. USE to frost your favorite cake or cupcake recipe.
Title: Paula's Lime Blueberry Tiramisu
Ingredients:
- 1 heavy whipping cream
- 1/4 powdered sugar
- 2 mascarpone cheese
- 3 ladyfingers
- 1 frozen limeade concentrate
- 1 of fresh mint
Instructions:
1. In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add powdered sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.
2. Split ladyfingers in half. Line a 13x9x2 baking dish with ladyfingers, cut sides up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure with remaining ladyfingers, limeade, cheese mixture and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint leaves if desired.
Title: Strawberry-Rhubarb Tarts With Creme Fraiche Sorbet
Ingredients:
- 3/4 unsalted butter
- 1/2 salt
- 2 egg
- 1 all-purpose flour
- 2 1/2 sugar
- 1/4 old fashioned oats
- 1 dark brown sugar
- 1 whole wheat flour
- 1/2 ground cinnamon
- 6 unsalted butter
- 1 sugar
- 6 cornstarch
- 3/4 ground cinnamon
- 1/4 ground cloves
- 1/2 fresh rhubarb
- 1/8 fresh strawberries
- 10 fresh lemon juice
- 10 creme fraiche
- 2 light corn syrup
- 2 fresh lemon juice
- 3/4 sugar
- 1/4 salt
- 1/4
- 1
Instructions:
1. Sorbet: Whisk all ingredients in a large bowl. Process in an ice cream maker accoring to manufacturer's instructions. Transfer to a container, cover and freeze. Can be made 3 days ahead. Keep frozen. Let stand at room temperature 15 minutes to soften slightly before serving.
2. Crust: Using an electric mixer, beat butter and salt in medium bowl until creamy. Add egg yolks and egg; beat to blend. Add flour and sugar; beat until moist clumps form. Gather dough into ball and flatten into a disk, wrap in plastic wrap. Refrigerate 2 hours.
3. Divide dough into 8 portions. Press 1 dough portion over bottom adn up sides of each of 8 tartlet pans (4 1/4 to 4 1/2 inch diameter with 3/4 inch high removable sides). Chill 1 hour. Can be made 1 day ahead--cover and keep chilled.
4. Topping: Mix first 5 ingredients in a medium bowl. Add butter. Using fingertips, rub butter into dry ingredients until crumbs form. Topping can be made 1 day ahead--cover and chill.
5. Filling: Preheat oven to 375 degrees. Combine sugar, cornstarch, cinnamon, and cloves in large bowl. Add rhubarb, strawberries and lemon juice; toss to coat. Divide filling evenly among unbaked tartlet crusts. Sprinkle topping evenly over filling in crusts (about 1/3 cup each). Place tartlets on a rimmed baking sheet Bake until filling is bubbling and tart crust and topping are golden brown, about 38 minutes. Cool slightly. Remove sides from tartlet pans. Serve warm or at room temperature with the sorbet.
Title: Chocolate Fondant With Raspberry and Chambord Coulis
Ingredients:
- 8 unsalted butter
- 8 sugar
- 1 eggs
- 4 all-purpose flour
- 5 fresh raspberries
- 1 frozen raspberries
- 2 sugar
- 1/4 fresh lemon juice
- 1/4 Chambord raspberry liquor
- 2 fresh raspberry
- 2 mint sprig
Instructions:
1. MAKE THE RASPBERRY AND CHAMBORD COULIS:
2. Place berries, sugar, raspberry juice or orange juice, and lemon juice in blender and purée until very smooth.
3. Strain through a fine-mesh sieve into a glass bowl, pressing on the solids to extract the juice.
4. Stir in Chambord; taste and adjust the sugar to your liking.
5. Keep the coulis at room temperature.
6. MAKE THE CHOCOLATE FONDANT:
7. Preheat oven to 500ºF.
8. In top of double boiler set over simmering water, melt the chocolate and butter. Using a wooden spoon, stir continuously to help the process along.
9. In a glass bowl, whip the egg yolks, the whole eggs and sugar until tripled in volume.
10. When the chocolate mixture is fully melted, stir it(slowly - to temper)into the egg mixture, while steadily whisking.
11. When all ingredients are well incorporated, whisk in the flour, making sure there are no lumps.
12. Generously butter six (6 oz) metal molds, can also use PVC molds.
13. Pour batter into molds, up to 1/4" from top.
14. Bake in preheated oven for 7 minutes maximum.
15. Unmold and serve on dessert plates; pour some of the coulis on either side.
16. Garnish with raspberries &/or mint sprigs.
Title: Heavenly Cloud Salad
Ingredients:
- 1 Cool Whip
- 1 cherry pie filling
- 1 crushed pineapple
- 1 pecan pieces
- 1
Instructions:
1. Blend Condensed Milk and Whip Cream together till blended.
2. Add Cherry Pie Filling, blend.
3. Add Pineapple & Pecans.
4. Refrigerate at least 1 Hour, then serve.
Title: Low Fat Low Sugar Carrot Cake
Ingredients:
- 1 1/2 wheat flour
- 1/2 wheat germ
- 2 baking soda
- 2 baking powder
- 2 cinnamon
- 2 nutmeg
- 1/2 pumpkin pie spice
- 2 salt
- 2/3 vanilla
- 1/2 Splenda sugar substitute
- 1 brown sugar
- 1 fat free egg substitute
- 1 low-fat buttermilk
- 2 carrots
- 1/4 pecans
- 1/4 raisins
- 1/4
Instructions:
1. Preheat oven to 350*.
2. Combined Flour, Germ, Soda, Powder, Cinnamon, and salt. Set aside.
3. Next combine Sugars, Egg substitutes, Vanilla and Buttermilk.
4. Gradually add the dry ingredients to the wet ingredients until thoroughly combined.
5. Next add the Pineapples(do not drain), Carrots,Raisens, Coconut, and Crushed Pecans.
6. Pour batter into a 9x13 Cake pan or a Bundt pan that has been sprayed with a nonstick spray.
7. Bake 35-45 minutes depending on your oven or until a toothpick inserted comes out clean.
8. Let cake cool before frosting. I frost this cake with a Low Sugar Low Fat Cream Cheese Frosting or you can just sprinkle with a dusting of powdered Sugar.
Title: Sublime Sabayon or Zabaglione
Ingredients:
- 6 eggs
- 3/4 sugar
- 3/4 cream sherry
- 3/4 heavy cream
- 1 vanilla
- nutmeg
Instructions:
1. Beat egg yolks with sugar until creamy.
2. Place in a double boiler.
3. Add sherry and cook slowly until thick.
4. Remove from heat, scoop mixture into a bowl and allow to cool 10-15 minutes.
5. Add whipped cream and vanilla.
6. Divide into four small dessert bowls or ramekins. Or, you may wish to use small wine glasses.
7. Chill 2-3 hours.
8. Serve plain as is, or sprinkle nutmeg over top, or top with fresh fruit.
Title: Grandma's Pineapple Upside-Down Cake!
Ingredients:
- 1 eggs
- 3 water
- 1/3 crushed pineapple
- 1 1/3 brown sugar
- 1 butter
- 1
- 4
Instructions:
1. Melt butter in a skillet and mix in sugar and pineapple.
2. Pour pineapple mixture into a 9x13" cake pan.
3. Make cake batter as directed on box
4. Pour cake batter over and spread.
5. Bake at 350 for about 50 minutes. DO NOT OVERBAKE!
Title: The Ultimate Flourless Chocolate Cake
Ingredients:
- 10 bittersweet chocolate
- 2 granulated sugar
- 1 1/2 instant coffee granules
- 1 1/2 boiling water
- 3/4 unsalted butter
- 3/4 eggs
- 6 vanilla extract
- 1 frozen unsweetened raspberries
- 3/4 granulated sugar
- 1/2 Chambord raspberry liquor
- 1 heavy cream
- 1 1/2 granulated sugar
- 1 granulated sugar
- 1 vanilla extract
- 1 1/2 fresh raspberry
- 1/4
Instructions:
1. Position a rack in the center of the oven and preheat to temperature to 350 degrees F.
2. Butter the bottom and sides of a deep 9 inch round springform pan.
3. Line the bottom of the pan with a round of parchment paper and butter the paper.
4. In a food processor fitted with the metal blade, process the chocolates, sugar, and coffee 15-20 seconds until finely ground.
5. With the motor of the food processor running, pour the boiling water through the feed tube.
6. Process 10-15 seconds, until the chocolate is completely melted.
7. Scrape down sides of bowl with spatula.
8. Add butter and eggs and vanilla and then process about 5 seconds until the mixture is smooth and creamy.
9. Scrape chocolate batter into prepared pan and smooth top.
10. Bake 55-60 minutes until edges are puffy and center is just set.
11. Cool on wire rack for 30 minutes.
12. Cover and refrigerate for at least 3 hours.
13. Make raspberry sauce with frozen raspberries and sugar in a saucepan over medium heat.
14. Cook until sugar is dissolved and berries are just soft. {Don't boil}
15. Strain mixture and stir in raspberry liqueur.
16. Remove cake from pan by running a thin knife blade around cake to loosen from pan.
17. Invert cake onto a plate and peal off paper.
18. Refrigerate cake while preparing whipped cream.
19. Whip cream with sugar and vanilla to stiff peaks.
20. To serve drizzle some raspberry coulis on each plate; cut thin slice of cake and place on plate.
21. Garnish slices of cake with a dollop of whipped cream and fresh raspberries.
Title: Limoncello Cream Cupcakes
Ingredients:
- 18 1/4 sour cream
- 1/2 cream cheese
- 1 lemon zest
- 3 lemon zest
- 3
- 2
- 1
- 2
Instructions:
1. Preheat oven to 350.
2. In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
3. Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
4. I actually used those new foil liners - no pan necessary.
5. Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.
6. While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy. Taste. Do you need more? Go ahead then -- add more!
7. Refrigerate while you wait.
8. Cool cupcakes completely and then frost and sprinkle with zest.
Title: Russian Tea Cake
Ingredients:
- 1/2 salt
- 4 1/2 flour
- 2 butter
- 2 margarine
- 1 vanilla
- 1 1/2 - 2 powdered sugar
- walnuts
Instructions:
1. Mix all ingredients together, then form into 1 inch balls and place on ungreased cookie sheet.
2. Bake at 400 for 8 minutes or until you see 1-2 cracks do not wait until brown.
3. while still warm roll cookies in powdered sugar and set aside.
Title: Caramel Cashew Bars
Ingredients:
- 16 1/2 cashews
- 2
- 1 1/2
- 3
- 1 1/4
Instructions:
1. Heat oven to 350°F
2. In ungreased 13x9-inch pan, break up cookie dough.
3. With floured fingers, press dough evenly in bottom of pan to form crust.
4. Bake 15 to 18 minutes or until light golden brown.
5. Cool 15 minutes.
6. Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth.
7. Remove from heat.
8. Stir in cereal and cashews.
9. Spread cereal mixture over crust.
10. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth.
11. Spread over cereal mixture.
12. Refrigerate until chocolate mixture is set, about 30 minutes.
13. For bars, cut into 6 by 6 rows.
14. High Altitude (3500-6500 ft):Bake crust 16 to 19 minutes.
Title: Easy Spiced Cookies
Ingredients:
- 1 eggs
- 1/2 cinnamon
- 2 nutmeg
- 1 ginger
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Stir (by hand) the first 6 ingredients in a large bowl until dough forms.
3. Shape dough into 1" balls.
4. Roll balls in cinnamon and sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.
6. Remove from pans after a minute or so and cool on wire racks.
Title: Aunt Gin's Apple Cake
Ingredients:
- 4 apples
- 3 flour
- 2 baking soda
- 1 salt
- 2 cinnamon
- 2 sugar
- 1 eggs
- 2 raisins
- 1/2
Instructions:
1. Sift dry ingredients together.
2. (flour,baking soda,salt & cinnamon)
3. Mix oil ,sugar & eggs. Add to the dry
4. ingredients. Then add apples and / or.
5. nuts and raisins if desired.
6. place into a well greased or sprayed
7. tube pan -- this is a stiff batter.
8. bake 60 -70 minutes in a 325 degree.
9. oven. Cool and remove from pan --
10. yes this is a heavy cake -- but so tasty.
11. and a long keeper
12. if kept in an airtight container.
Title: Strawberry Cake With Frosting
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 eggs
- 4 water
- 1 frozen strawberries
- 1/4 powdered sugar
- 1 butter
- 1
- 1/3
Instructions:
1. Combine cake mix, jello, and eggs.
2. Mix well.
3. Add oil, water, and 1/2 the strawberries.
4. Beat on med for 2 minutes.
5. Pour into greased 12x9 pan.
6. Bake at 350* for 30 minutes.
7. Cool.
8. Frosting: Combine powdered sugar, butter and remaining strawberries.
9. Mix well.
10. Spread on cooled cake.
Title: Grammy Davis's Chocolate Pie
Ingredients:
- 1 milk
- 2 flour
- 2 sugar
- 1 vanilla
- 3/4 milk
- 1 salt
- 1/3
- 1/2
Instructions:
1. Heat 1 Cup milk in pan and turn fire off. Add grated choclate to melt. In separate bowl mix flour, sugar, egg yolks, vanilla and salt to cold milk. Mix well and add to hot milk. Cook mixture over low heat until smooth keep stiring to keep from scorching.
2. Add mixture to pie shell and bake at 350 degrees for 30 minutes. Transfer to fridge to cool and set up. Top with whipped topping.
Title: Pumpkin Cups
Ingredients:
- 2 eggs
- 1 pumpkin
- 3/4 sugar
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1 evaporated milk
- half-and-half
Instructions:
1. Preheat the oven to 350 degrees.
2. Mix all the ingredients in the order given; pour into eight 6oz. greased custard cups (I thoroughly spray with non stick spray, it's easier).
3. Set the custard cups in a shallow pan; fill the shallow pan with hot water (about half way up the custard cups).
4. Bake 45 to 50 minutes, or until knife inserted in center of the pumpkin custard comes out clean.
5. Chill; top with whipped cream and slivered crytallized ginger, if desired.
6. (Though not as decadent as whipped cream and crytallized ginger, I sprinkle the custards with toasted wheatgerm while still hot, then I let them cool. Very tasty, very healthy, though probably not too convincing to some).
Title: Shotwell's Famous Sugar Cookies
Ingredients:
- 5 all-purpose flour
- 2 sugar
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 1/4 nutmeg
- 1 butter
- 3 eggs
- 1/2 buttermilk
- 1 vanilla extract
Instructions:
1. Mix 1 cup sugar with 5 cups flour and baking soda, baking powder, nutmeg, and salt.
2. Blend butter in with pastry cutter/pastry blender until crumbly.
3. Beat eggs slightly in separate bowl and add remaining sugar gradually to egg mixture.
4. Blend buttermilk and vanilla into egg mixture, then blend egg mixture together with dry ingredients. I use powdered buttermilk mix.
5. Chill dough in plastic wrap or plastic bags in refrigerator until ready to bake (or use immediately). If you are short on time, put the dough in the freezer for 15 minutes or so, rather than in the refrigerator overnight.
6. Turn 1/4 of dough onto lightly floured board.
7. Roll to about 1/8" to 1/4" thick. Cut with cookie cutters or hand-cut into circles or other shapes. Use cookie cutters that are relatively simple -- fancier cookie shapes tend to burn or break more easily with this recipe.
8. Dip cookie top lightly into cinnamon/sugar blend or into nutmeg/sugar blend, or shake on top of cookies.
9. Bake at 375 ° F for 6-9 minutes, until *very* light brown at edges.
10. Put on wire rack to cool.
11. Source: Barbara/Eric Shotwell.
Title: Black Forest Cake
Ingredients:
- 1 unbleached flour
- 1/2 sugar
- 3/4 cocoa powder
- 1/4 baking soda
- 1 vanilla extract
- 1 white vinegar
- 1/4 water
- 1 1/2 light cherry pie filling
- 1 cream of tartar
- 20 sugar
- 2 vanilla extract
- 1/8
- 5
- 1
Instructions:
1. Combine the first five ingredients in the cake and stir well. In separate bowl, combine the vanilla, syrup, vinegar, and water. Add the chocolate mix to the flour mix and stir well.
2. Coat a 10 inch FLAN or Tiara pan with PAM or similar spray. Spread the batter evenly in pan. Bake at 350°F for 15 to 20 minutes or until toothpick comes out clean.
3. Cool the cake to room temperature. Invert onto baking sheet and fill the depression on the top with cherry pie filling.
4. Make the meringue. Whip the egg whites and cream of tartar until soft peaks form. Continue to beat and slowly add the remainder of the ingredients. Beat until you get stiff peaks.
5. Pipe or spoon this in a ring around the outer edge of the cake and filling. Place the cake in oven at 400°F for 3 to 5 minutes until meringue is browned lightly.
6. Cool to room temperature and serve immediately. IF you must keep it, refrigerate it else the meringue will separate.
Title: Crunchy Fudge Drops
Ingredients:
- 1/2 granola cereal
- 1/2 pecans
- 1/2
Instructions:
1. In a microwave safe bowl, melt chocolate and butterscotch chips; stir until smooth. Stir in granola and pecans.
2. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.
Title: Berry Peach Cobbler (Crock Pot)
Ingredients:
- 1 unsweetened berries
- 1 frozen raspberries
- 1 granulated sugar
- 3/4 all-purpose flour
- 1 1/3 brown sugar
- 3 baking powder
- 1 1/4 nutmeg
- 1/4 salt
- 1/4 butter
- 6 heavy cream
- 1/2 vanilla extract
- 1
- 1 1/2
Instructions:
1. In a crock pot combine the fruits with their juices, granulated sugar, and 1/3 cup flour.
2. Mix well.
3. Cover and cook on the high heat setting 1 to 1 1/4 hours.
4. Stir well.
5. Just before the time is up, in a food processor fitted with a metal blade, combine the remaining 1 cup flour, brown sugar, baking powder, nutmeg, and the salt.
6. Process to mix well.
7. Add the butter and process until cut into fine crumbs.
8. Add the cream and vanilla and process until the mixture holds together and forms a soft ball.
9. Drop dough by spoonfuls, evenly on top of the fruit.
10. Dust the mounds of dough lightly with the cinnamon-sugar.
11. Cover and continue cooking on high (do not cook on the low heat setting as the dough will not cook properly) about 1 1/2 hours or until the dough is cooked through.
12. Serve with whipped cream.
Title: Nutella "taquitos" or Rolled-Up Crepes
Ingredients:
- 4 flour
- 4 sugar
- 2 eggs
- 12 milk
- 1 butter
- 1 salt
- butter
Instructions:
1. Mix the flour with the sugar and a dash of salt.
2. In another bowl, beat the eggs with the milk, add the cooled melted butter and add the "flour mixture" from step 1.
3. Beat well until you obtain an "even mixture" without lumps and let it rest for 30 minutes.
4. Heat a skillet, grease it with a bit of butter and pour half a ladle of mixture.
5. Cook the "crepe" on both sides and let it cool on a plate. They should be very thin.
6. Spread each crepe (you should get around 18) with nutella and tighly roll it, giving it a "taquito" form.
7. You can also use jelly instead of nutella.