lumicero/recipes-ing2inst huggingface dataset:
Title: Peppermint Ribbon Cake
Ingredients:
- 1 confectioners' sugar
- 1/2 2% low-fat milk
- 1/2
- 2
- 1
Instructions:
1. Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.
2. Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.
3. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.
Title: Swedish Snowballs
Ingredients:
- 2 oats
- 2 sugar
- 3 coffee
- 1 1/2 vanilla
- 2 butter
- 1/2
Instructions:
1. Mix all ingredients together.
2. Form into balls.
3. Roll in sugar.
4. Chill until firm.
Title: Huckleberry's Whole Wheat Apple Butter Cake
Ingredients:
- 2 butter
- 1 1/2 apples
- 1/4 sugar
- 1/4 salt
- 2 whole wheat flour
- 1 all-purpose flour
- 3/4 all-purpose flour
- 1 cornmeal
- 1/2 cornmeal
- 1 baking powder
- 2 1/4 salt
- 2 1/2 butter
- 1 sugar
- 2 1/4 eggs
- 8 vanilla extract
- 2
Instructions:
1. In a large skillet, melt the butter over medium heat; stir in apples, then sugar, and then salt, tossing to coat.
2. Cook, stirring often, until apples are just softened, about 6 minutes; remove from heat and spread out on a rimmed baking sheet to cool off.
3. Meanwhile, preheat oven to 350°F; grease a 10-inch round cake pan and line the bottom with parchment paper.
4. In a large bowl, sift together the almond meal, flours, cornmeal, baking powder, and salt; set aside.
5. In the bowl of your stand mixer, using the paddle attachment, beat the butter until softened; while still going, beat in one pound sugar until light and fluffy, 3 to 5 minutes.
6. Beat in the eggs, one at a time, then the vanilla.
7. Add dry ingredients, one spoonful at a time, until just incorporated (do not over-mix).
8. Fold in the cooked apples by hand; spoon mixture into the prepared cake pan and sprinkle on the remaining 3 tablespoons of sugar.
9. Bake in the center of the oven until the cake has risen and is a rich golden brown color (it will spring back when lightly.
10. touched), about 1 1/2 hours; check the cake after one hour and cover loosely tent with aluminum foil if it browns too quickly.
11. Let cake cool in the pan on a rack for 15 minutes before attempting to remove it from the pan.
Title: Oranges in Raspberry Sauce
Ingredients:
- 4 navel oranges
- 1 frozen raspberries
- 8 mint leaves
Instructions:
1. Peel oranges, removing all of the white pith. Cut into thick slices.
2. Divide among 4 dessert plates, overlapping slightly.
3. In a blender or food processor, puree raspberries and their syrup. Measure out 4 tablespoons. Freeze remaining sauce for future use.
4. Pour 1 tablespoon of sauce over oranges in each dish. Garnish with mint.
Title: Barbecued Banana Splits
Ingredients:
- 1 banana
- 8 miniature marshmallows
- 16 ice cream
- 1
Instructions:
1. Make slit down center of unpeeled banana and spread apart to open.
2. Stuff marshmallows and chocolate chips into opening.
3. Place bananas directly on cooking grate of grill.
4. Grill over medium heat until skin is blackened, about 6- 8 minutes.
5. Marshmallows should be golden brown, chocolate melted, and banana carmelized to a dark golden brown.
6. Remove with tongs, transfer to plate, and serve with a scoop of ice cream.
7. Can also add whipped cream and chopped nuts if desired.
Title: Great Chocolate Cake
Ingredients:
- 1 chocolate pudding mix
- 1 sour cream
- 1 eggs
- 4 chocolate chips
- 1/2
- 16
Instructions:
1. Mix all ingredients together. Place in a greased and floured bundt pan. Bake at 350 degrees for 45-50 minutes.
2. UPDATE: You do not have to use the water called for in the cake mix ingredients. I use only the ingredients listed above and truly just dump in a bowl and mix all together. It is a pound-cake like consistency.
Title: Banana Cake
Ingredients:
- 6 butter
- 6 sugar
- 2 eggs
- 2 milk
- 1 lime juice
- 4 bananas
- 8 self raising flour
Instructions:
1. Cream butter and sugar. Add eggs one at a time, and beat well.
2. Add milk. (Should be curdled), and the banana.
3. Add flour which has been sifted.
4. Bake at 350 degrees farenheit for an hour, and till cake tester comes out clean.
Title: Chocolate Peanut Butter Cookie Duo
Ingredients:
- 1 creamy peanut butter
- 1 granulated sugar
- 1 egg
- 1 butter
- 1 granulated sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla
- 1 3/4 flour
- 1 1/4 cocoa powder
- 2 baking soda
- 1/4 salt
- 1 chocolate chips
Instructions:
1. Mix all ingredients for the Peanut Butter Cookie Dough together in a bowl until well combined. Set aside.
2. Preheat oven to 350 degrees F.
3. Cream the butter and sugars for Chocolate Chip Cookie Dough until well combined.
4. Slowly beat in eggs and vanilla.
5. Place flour, cocoa powder, baking soda and salt into a large bowl; mix with fork or sift.
6. Add to wet ingredients along with chocolate chips until just combined.
7. Take a Tablespoon of Peanut Butter Cookie Dough and a Tablespoon of Chocolate Cookie Dough and gently press together forming a “not so perfect” ball.
8. Don’t press and roll too much, just stick them together and place onto a silpat or parchment lined baking sheet.
9. Bake for 9-11 minutes or until cookies are cooked through to your liking.
10. Let cool for 5 minutes before transferring to a cooling rack. Enjoy!
Title: Easy Caramel Sauce
Ingredients:
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 butter
- 1/2 margarine
Instructions:
1. Combine all ingredients in a saucepan over medium heat.
2. Boil, stirring continually for 2 minutes.
3. Serve over your choice of dessert or fruit enjoy!
Title: Richard Simmons' Royal Trifle
Ingredients:
- 3 1% low-fat milk
- 1/4 granulated sugar
- 1/8 salt
- 1 egg
- 2 cornstarch
- 2 flour
- 1 margarine
- 2 vanilla extract
- 2 eggs
- 1/2 granulated sugar
- 1/4 cake flour
- 2/3 water
- 3 vanilla extract
- 1/2 kiwi
- 1 baking powder
- 2 salt
- 1 fresh strawberries
- 1/4 sweet cherries
- 1/2 non-dairy whipped topping
- 1
Instructions:
1. Custard.
2. In saucepan, heat 2 1/2 cups milk until scalding.
3. In bowl, mix together sugar, cornstarch, flour and salt; whisk in egg and remaining 1/2 cup cold milk.
4. Gradually whisk in hot milk and return to saucepan.
5. Cook over medium heat until mixture thickens, then remove from heat and stir in margarine and vanilla extract then refrigerate.
6. Cake.
7. Line bottom of 13 x 9 inch baking pan with wax paper. Lightly coat paper with cooking spray.bowl, In a bowl beat eggs and sugar until thick. Gradually beat in water, vanilla extract and almond extract.
8. In another bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing until just blended. Pour evenly into prepared pan. Bake for 12 minutes, or until center of cake is springy to touch. Cool 5 minutes.
9. Dust tea towel with icing sugar and turn cake out onto towel. Carefully peel off paper. Roll up cake and towel together, lengthwise; cool completely.
10. To assemble trifle: Unroll cake and spread with jam; roll up again and cut into 1/2 inch slices and arrange in serving bowl. Top cake slices with fruit and custard. Cover and refrigerate 4 hours or overnight.
Title: Maple-Mocha Brownie Torte
Ingredients:
- 1 walnuts
- 1/2 heavy whipping cream
- 2 instant coffee granules
- 2 brown sugar
- 1/2 vanilla extract
- 1 1/2 chocolate curls
- 1 walnuts
Instructions:
1. Prepare batter for brownie mix according to package directions, for cake-like brownies.
2. Stir in walnuts, and pour into 2 greased 9-inch round baking pans.
3. Bake 350 degrees for 20-22 minutes, or until a toothpick inserted comes out clean.
4. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. In a large bowl, beat cream, and coffee granules until stiff peaks form.
6. Gradually beat in brown sugar, maple flavoring, and vanilla.
7. Spread 1 1/2 cups of mixture over brownie layer, and top second layer.
8. Spread the remaining cream cheese mixture over top and sides of torte.
9. Garnish with the chocolate curls, or walnuts if desired.
10. Store in the refrigerator.
Title: COOKIES with PINE NUTS
Ingredients:
- 1 unsalted butter
- 1 1/4 granulated sugar
- 2 vanilla extract
- 3 ground fennel
- 2 anise seed
- 1/2 salt
- 2 eggs
- 2 1/2 all-purpose flour
- 1/2 pine nuts
Instructions:
1. Make certain that the butter is soft, and not melted.
2. Using an electric mixer or electric hand mixer, beat the butter, sugar, vanilla, fennel seed, aniseed,& salt in a large bowl until light& fluffy.
3. Beat in the eggs.
4. Add the flour& mix just until blended.
5. Do not over-mix.
6. Transfer the dough to a sheet of plastic wrap& shape the dough into a log about 1 1/2” in diameter.
7. Wrap the dough log in the plastic wrap& refrigerate for 2 hours.
8. Preheat the oven to 350 degrees.
9. Line baking sheets with a silpat, parchment paper or lightly spray with Pam.
10. Cut the dough log crosswise into 1/4” thick slices.
11. Transfer the cookies to the prepared baking sheets, spacing evenly apart.
12. Press about 6 pine nuts decoratively atop the cookies, so that the pine nuts will be indented into the cookies.
13. This will also press or flatten the cookies slightly& spread them a bit larger.
14. If desired, you may also sprinkle some decorative colored sugar sprinkles atop of each cookie.
15. Bake until the cookies are almost golden brown around the edges, about 15 minutes.
16. Remove from oven& set aside to slightly cool for a few minutes.
17. With a spatula, transfer the cookies onto a plate or into a cookie jar.
Title: Strawberry Trifle
Ingredients:
- 1 eggs
- 3 water
- 1 1/3 frozen strawberries
- 1/3 instant vanilla pudding
- 2 milk
- 1 Cool Whip
- 4
- 1
Instructions:
1. Bake the cake using eggs, water, and oil. If your cake mix calls for different amounts just go ahead and follow the box directions.
2. As the cake is baking, thaw the strawberries and make the pudding using the milk (again if the box calls for a different amount of milk follow the instructions on the box.).
3. After the cake is cooked, toast the almonds on a cookie sheet for about 5 minutes, becareful not to burn them! Almonds should be lightly browned.
4. Slice the cake into cubes/chunks.
5. Assemble the dessert in a wide and deep bowl as follows: cake, strawberries, pudding, cool whip and almonds. Continue layering until you run out of ingredients or you run out of bowl.
6. As I assemble I pack as much cake as I can in the layer & I usually make sure I'm generous with the strawberries. I also push the layers down to get as many as I can into the bowl. I almost always have stuff left over and assemble the "extras" into another bowl. That way I can have a huge serving the night before I take this to a potluck.
Title: Frozen Kahlua Cake
Ingredients:
- 3/4 butter
- 2 sugar
- 3/4 baking soda
- 4 water
- 1 coffee
- 2 Kahlua
- 1/2 flour
- 1/2 vanilla
- 1 1/3 powdered sugar
- 2 Kahlua
- 4
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 325ºF.
2. Grease and flour bundt pan.
3. Cream butter and sugar.
4. Add cocoa and egg yolks.
5. Dissolve soda in water and combine with coffee and kahlua.
6. Add to batter alternately with the flour.
7. Add vanilla and fold in beaten egg whites.
8. Pour batter in pan, remove air bubbles.
9. Bake 1 hour.
10. Combine glaze ingredients and pour over warm cake.
11. Cool and remove from pan.
12. Cover with foil and freeze.
13. About 1 hour before serving, remove from freezer and ice with whipped cream (or Cool Whip).
Title: Chocolate Peanut Butter Chip Cookies
Ingredients:
- 1 sweetened condensed milk
- 1 margarine
- 3 butter
- 1 vanilla extract
- 1 Bisquick baking mix
- 2
Instructions:
1. Heat oven to 350°F.
2. In saucepan, melt chocolate, butter, and condensed milk on low heat.
3. Remove from burner.
4. Add vanilla extract and biscuit mixture.
5. With mixer, beat until batter is smooth and well blended.
6. Cool to room temperature.
7. Add in chips and form into 1 ¼-inch balls.
8. Place 2 inches apart on ungreased baking sheets.
9. Bake 6-8 minutes, or until tops begin to lightly crust.
10. Let cool, and enjoy!
Title: Oreo Trifle
Ingredients:
- 3 1/2 chocolate instant pudding
- 1 milk
- 0.5 Cool Whip
Instructions:
1. Prepare the instant pudding as directed on package.
2. In a bowl combine pudding, cool whip and half of the crushed Oreos and mix very well until mixture is evenly colored.
3. Place mixture in 9x9x2 pan.
4. Top evenly with the rest of the crushed oreos.
5. Refrigerate for a couple of hours and enjoy!
Title: Chocolate Kahlua Truffle Cookies (No Bake)
Ingredients:
- 2 1/2 powdered sugar
- 1 water
- 1 shortening
- 1/3
- 1
- 5
- 1
- 6
Instructions:
1. In a large mixing bowl, stir together the chocolate wafer crumbs, chopped nuts, powdered sugar, and Kahlua, if using. Add enough of the water so that the crumbs hold together. Shape mixture into 1-inch balls.
2. Place on a waxed paper cookie sheet.
3. In a small, heavy saucepan, heat semisweet chocolate and shortening over low heat until melted. In another small, heavy saucepan, heat white baking bar till melted.
4. With a fork, dip half of the cookies into the semisweet chocolate mixture to coat; place on cookie sheet. Dip remaining cookies in melted white baking bar to coat, place on cookie sheet.
5. With the tip of a spoon, thinly drizzle white baking bar mixture in a zigzag pattern over cookies coated with semisweet chocolate. Repeat with semisweet chocolate, drizzling over cookies coated with white baking bar mixture.
6. Refrigerate for about 30 minutes, or until chocolate is firm. Store in refrigerator.
7. Amount is a guestimate.
Title: Grapefruit Cloud Parfaits With Spicy Pomegranate Glaze
Ingredients:
- 1 plain yogurt
- 2 granulated sugar
- 2 water
- 1 grapefruit
- 2 unflavored gelatin
- 14 soft tofu
- 1 silken tofu
- 1 heavy cream
- 1 pomegranate juice
- 1 allspice berry
- 1/4 light corn syrup
- 4 grapefruits
Instructions:
1. Line a colander with paper towels. Empty container of yogurt into colander & let drain 2-3 hours until very thick.
2. Meanwhile, combine sugar, water & peeled zest of 1 grapefruit in a small saucepan. Bring to a boil & cook until reduced approximately by half. Carefully remove the zest to a cooling rack to dry. It's good to snack on. Sprinkle unflavored gelatin on warm syrup & let sit a few minutes. When softened, whisk until smooth-ish.
3. In blender that holds at least 8c, blend drained tofu. Add drained yogurt. Blend well. With blender running, carefully pour syrup through hole in top. Blend at least several minutes to be sure the gelatin is thoroughly incorporated. Pour heavy cream through top. Blend a few minutes longer. The blender will be full!
4. Pour contents of blender into a bowl & refrigerate until ready to assemble parfaits. Can be made a day ahead.
5. Combine pomegranate juice, ginger & allspice berries in a small saucepan. Bring to a boil & reduce to a syrup. Allow to cool a bit. Strain out ginger & allspice. Add corn syrup to desired sweetness. The reduction is tart!
6. Peel & segment the grapefruits over a bowl to catch the juice. Drain the segments in a strainer over a bowl to catch additional juice. Reserve the juice for a nice drink later.
7. In parfait glasses or similar, spoon some of the mousse ("clouds"), add a layer of grapefruit segments, more mousse, more grapefruit, a dollop of mousse and a generous drizzle of pomegranate glaze. Serve & enjoy!
Title: Little Ginger Cakes
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 ground ginger
- 1/2 ground cinnamon
- 1 sugar
- 2 eggs
- 1/2 golden syrup
- 125 honey
- 3/4 butter
- 2 boiling water
- crystallized ginger
- candied ginger
Instructions:
1. Sift flour, baking powder, ginger, and cinnamon together into a bowl.
2. Stir in sugar.
3. Beat eggs.
4. golden syrup and butter together in a seperate bowl.
5. Blend into dry ingredients.
6. Stir through water and ginger.
7. Spoon mixture in to greased and paper lined cupcake tins or muffin cups.
8. Bake in a moderate oven for 20- 25 minutes or until cakes are golden and a skewer comes out clean and dry.
9. Allow to cool in tins for 5 minutes, turn onto wire rack to cool further.
10. Spead cakes with lemon icing if desired when completely cooled.
Title: Chocolate Eves Pudding.
Ingredients:
- 12 apples
- 2 sugar
- 1 clove
- 2 butter
- 2 caster sugar
- 1 egg
- 2 flour
- chocolate
Instructions:
1. Slice the apples finely.
2. Grease a 1 pint fireproof dish and place half the apples in it. Add the sugar and cloves then place the remainder of the apples on top.
3. Cream the butter and sugar together then add the beaten egg a little at a time. Add the sifted flour to this mixture and mix well.
4. Grate as much of a good quality chocolate bar as you wish into the mixture and mix well again.
5. Spread over apples and bake until the sponge is firm and lightly browned.
6. Serve directly from the dish and enjoy! If you're not serving it to the kids, you may wish to substitute the chocolate for chocolate liqueur.
7. How much you use is again, entirely up to you!
Title: Craig Claiborne’s Rum Chocolate Dessert
Ingredients:
- 4 1/2 unsifted all-purpose flour
- 3/4 sugar
- 5 dry instant coffee
- 1 boiling water
- 2 sweet butter
- 6 dark rum
- 1/4 eggs
- 6 salt
- 1/4 heavy cream
- 1 powdered sugar
- 2 vanilla extract
- 1/2
Instructions:
1. Position oven rack 1/3 up from the bottom of the oven; preheat to 350°.
2. You will need an 8 inch round cake pan that is 3 inches deep or a 2 ½ quart souffle dish.
3. Cut a round of wax paper to fit the bottom.
4. Butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
5. Shake a bit of flour into the pan, tap it around to coat all surfaces, then invert the pan to remove excess; set aside.
6. Sift the flour and sugar together; set aside.
7. Place chocolate in the top of a large double boiler over hot water on medium heat.
8. Dissolve the coffee in the boiling water and pour over the chocolate.
9. Cover the pot and leave until the chocolate is melted.
10. Remove the top of the double boiler and stir well with a wire whisk until smooth.
11. With the whisk gradually stir in the butter, adding about a ½ inch slice at a time and whisking until smooth after each addition.
12. Gradually whisk in the dry ingredients and then the rum.
13. Add egg yolks to a large bowl; stir them lightly with the whisk just to mix; gradually add the warm chocolate mixture, stirring well to mix.
14. Add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
15. In two or three additions fold the whites into the chocolate.
16. Pour the mixture into the prepared pan; smooth the top.
17. Place prepared pan in a larger but not deeper pan, and pour in hot water to reach e cut AWhipped Cream: whip the ingredients until they are stiff enough to hold a shape when spread over the cake.
18. With a small metal spatula first cover the sides of the cake and then the top.
19. Additionally, may decorate with chocolate curls or with candied violets or rose petals.
20. May refrigerate, if needed before serving.
Title: Rice Pudding
Ingredients:
- 4 eggs
- 1 1/2 milk
- 5 sugar
- 1 butter
- 1 vanilla
- 2 rice
Instructions:
1. Mix together the eggs and milk, whisk well.
2. Add the remaining ingredients.
3. Bake at 325 for 1 hour.
4. Top with cream or maple syrup!
Title: Sugar-Free, Gluten-Free, Dairy-Free Peach Cobbler
Ingredients:
- 3/4 erythritol
- 2 apples
- 1/2 buckwheat flour
- 3/4 erythritol
- 3/4 coconut milk
- 3/4 baking powder
- 2 salt
- 1
Instructions:
1. Mix and let stand: 2 cups sliced peaches or more (or apples or other fruit) 3/4 cups xylitol or truvia.
2. Melt 1/2 cup non-dairy, soy-free Earth Balance in shallow baking pan.
3. Combine: 3/4 cups buckwheat flour, 3/4 xylitol or truvia, 3/4 cup coconut milk, 2 teaspoons baking powder, pinch of salt.
4. Drop batter into baking dish that contains the Earth Balance.
5. Don't stir! Pour peaches on top.
6. Bake 1 hour at 350 degrees or until bubbly and brown.
Title: Chocolate cookie cake
Ingredients:
- 1 milk
- 3 sugar
- 1/2 butter
- 50
- 2
- 175
Instructions:
1. Melt chocolate in bain marie.
2. Mix butter, sugar, egg yolks.
3. When texture is creamy, add two egg whites that have been whipped until stiff.
4. Add melted chocolate.
5. Warm the milk.
6. Moisten Maria cookies in the milk.
7. (quickly dip in and out).
8. Layer the bottom of big round or oval plate with Maria cookies.
9. Spread a layer of the melted chocolate on top of the cookies.
10. Alternate with cookies and melted chocolate ending with a layer of the melted chocolate.
11. Refrigerate for 4 hours or overnight.
Title: Jean's Apple Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 3 eggs
- 1 baking soda
- 1 cinnamon
- 1 salt
- 1/2 apples
- 2
Instructions:
1. preheat oven to 350*
2. grease a bundt pan really well (or make cupcakes).
3. mix sugar, eggs, and oil together then add dry ingredients and mix well. fold in apples chunks and bake for 40 minutes. let cool completely before removing from pan.
Title: Mellow Cream Cheese Pound Cake
Ingredients:
- 3 sugar
- 1 cream cheese
- 1 1/2 butter
- 6 eggs
- 1 vanilla flavoring
- 1 all-purpose flour
- 1 baking powder
- 3 salt
- 1
- 1/2
Instructions:
1. With an electric mixer cream sugar, cream cheese and butter.
2. Add eggs, one at a time and beat well after each. Add flavorings.
3. Sift baking powder, salt and flour together. By hand mixing, add to cream mixture by one-thirds and beat ONLY until blended. (Do not overbeat).
4. Grease and flour a 10" tube pan. Fill mixture into pan.
5. Bake at 325 degrees for 1 hour and 20 minutes.
6. Let cake cool in pan for 15 minutes and then turn out onto serving plate. Place tube pan back over cake to allow cake to "sweat" and retain moisture.
7. Cake is better served next day after allowing to "mellow".
8. Serve and enjoy!
Title: Chocolate Cutl-Out Cookies
Ingredients:
- 1 unsalted butter
- 1/4 vegetable shortening
- 1 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1 salt
- 3/4 baking powder
- 1/2 all-purpose flour
- 3 - 3 1/2
Instructions:
1. Preheat oven to 375° F or 190° C. Line baking sheets with silicone baking sheets or parchment paper.
2. Cream butter, shortening and sugar together.
3. Add eggs, vanilla, baking powder and salt and mix well.
4. Stir in the cocoa until well blended.
5. Add flour and mix until the flour is completely incorporated and the dough holds together in a ball. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups (490 grams) flour. If you are going to "chill" the dough overnight, or just wait for another day to make your cookies, STOP AT 3 cups (420 grams). It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you.
6. Roll out on lightly floured surface. Bake at 375° F/190° C for 7-10 minutes. (I roll my cookies 1/4" thick and bake 3 inch cookies for 7 minutes.).
Title: Low Fat Blueberry Cobbler
Ingredients:
- 2/3 all-purpose flour
- 1/2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 2/3 skim milk
- 2 blueberries
Instructions:
1. In a bowl, mix together dry ingredients.
2. Add milk and whisk until smooth.
3. Pour batter into lightly greased 8x8 inch pan.
4. Sprinkle blueberries on top.
5. Bake in a preheated 350°F oven for 40 minutes or until lightly browned.
6. Serve and eat.