lumicero/recipes-ing2inst huggingface dataset:
Title: Pear Mincemeat Dessert
Ingredients:
- 1 bartlett pear
- 1 brandy
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. In a glass baking dish, place one bartlett pear half, well drained from a tin, for each serving-- place with the cavity up.
3. For each pear half, place one tbsp mincemeat (use a good quality product) in a small mixing bowl and add 1/2 tsp brandy for each tbsp of mincemeat; you don't have to use the brandy, though, if you don't want to, or you can substitute another spirit for the brandy (try Grand Marnier, or port).
4. Stir brandy and mincemeat together, then place one tbsp into the cavity in each pear half.
5. Bake pears for 20 minutes; serve warm, with lots of freshly whipped cream (if your waistline can take it).
Title: Carrot Cake Cookies
Ingredients:
- 1 1/4 whole wheat flour
- 1 quick oats
- 1/4 Splenda granular
- 1 baking soda
- 2 cinnamon
- 3/4 carrot
- 1/2 unsweetened applesauce
- 1/3 water
Instructions:
1. Mix flour, oats, Splenda, baking soda and cinnamon in large bowl.
2. Grate carrots and add to bowl.
3. Add applesauce and water, and mix well.
4. Add extra water by tablespoon if too thick.
5. Spray cookie sheet with cooking spray.
6. Drop dough by heaping tablespoon onto cookie sheet, about 2 inches apart. Flatten dough into circles using a flour-dipped cup.
7. Bake at 275 for 18 minutes.
8. Let set for two minutes on baking sheet before removing.
Title: Jamaican Mocha Rum Cake
Ingredients:
- 3 cocoa powder
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 3/4 salt
- 1 1/2 bittersweet chocolate
- 1/3 unsalted butter
- 2 dark rum
- 2 1/4 coffee
- 3 granulated sugar
- 1 1/2 eggs
- vanilla extract
- confectioners' sugar
Instructions:
1. Preheat oven to 300°F Butter (or spray with Bakers Joy) a 12-cup bundt pan and dust with cocoa powder, knocking out excess.
2. In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into the prepared pan.
3. Bake cake in middle of oven until a tester comes out clean, about 1 hour and 40 minutes. Let cake cool completely in pan on a rack and turn it out onto rack.
4. Dust cake with confectioners' sugar and serve with whipped cream.
Title: Chocolate Cupcakes With Cream Filling
Ingredients:
- 2 sugar
- 1 milk
- 1 water
- 1 eggs
- 2 vanilla extract
- 1 flour
- 3 baking soda
- 1/3 salt
- 2 butter
- 1 shortening
- 1/4 powdered sugar
- 1/4 milk
- 2 salt
- 3
- 1
Instructions:
1. Blend the sugar, milk, oil, water, eggs and vanilla until thoroughly blended.
2. Gradually blend the dry ingredients into the sugar mixture.
3. Fill the cupcake papers 1/2 to 2/3 full.
4. Bake at 375 degrees for 20 minutes or until they test done.
5. Cool completely.
6. In another bowl, combine the filling ingredients and beat until light and fluffy.
7. Place filling in a pastry bag fitted with a small tip.
8. Place tip of the pastry bag into the cupcake and fill.
9. Frost cupcakes if desired.
Title: Lighter Chocolate Fondue (Or Ganache)
Ingredients:
- 1/2 banana
- 1 pears
- 1 apple
- 1 strawberries
- 1 sugar
- 1/2 fat-free evaporated milk
- 1/3 vanilla extract
- 1/2 dark chocolate
- 1
- 2
Instructions:
1. Cut angel food cake into bite size wedges.
2. Peel and cut banana into one inch chunks. Core and slice the pear or apple.
3. Place the bananas, pears and strawberries on a serving platter. Squeeze orange wedge over banana and pear (or apple) and mix gently.
4. In a medium saucepan, whisk together cocoa powder and sugar. Slowly pour in evaporated milk, all the while whisking, to make a paste.
5. Place the saucepan over low to medium heat and cook, stirring constantly, until chocolate base is simmering.
6. Remove pot from heat and whisk in vanilla and chocolate. Keep stirring until chocolate is completely melted. The mixture will be quite thick.
7. Transfer chocolate to a fondue pot to keep warm. If you do not have a fondue pot, try serving the fondue in a warmed ceramic bowl.
8. Dip fruit in chocolate. Spoon chocolate over angel food cake (it is too delicate for dipping) and enjoy!
9. Store leftovers in the refrigerator. Rewarm by microwaving 35-45 seconds, stirring every 10 seconds.
Title: Linzer Cookies - With Raspberry Jam
Ingredients:
- 1 1/2 unsalted butter
- 1 granulated sugar
- 2 eggs
- 3 1/2 all-purpose flour
- 1/3 kosher salt
- 1/2 lemon, rind of
- 1 1/4 hazelnuts
- 2 powdered sugar
- 2 chocolate
- 1/4
Instructions:
1. With a mixer, beat the butter and sugar until light and fluffy.
2. Beat in the 2 whole eggs, until incorporated.
3. Stir in flour, salt, lemon peel and hazelnuts. Combine the mixture into a smooth ball. Cover with foil or plastic wrap and refrigerate for 2 hours of overnight.
4. Preheat oven to 375 degrees F.
5. Lightly grease (or spray with Pam) several cookie sheets.
6. On a lightly floured surface, roll out dough to 1/8 inch thickness. Use a 2 inch round cookie cutter to cut out as many rounds as you can.
7. On half of the dough rounds, cut out 1/2 inch circles, creating circular windows in the centers of the rounds.
8. With a spatula, arrange all the dough rounds on the cookie sheets ( you'll have some full rounds and some rounds with windows. There will be some extra dough from the window cut outs); brush tops with the egg whites, using a pastry brush.
9. Bake for 10 - 12 minutes or until lightly browned. Remove rounds from the baking sheets and cool on wire racks for about 15 mintues.
10. Spread each full round with jam.
11. Top each with a windowed cookie.
12. Let cool completely and either sprinkle with powdered sugar or drizzle with melted chocolate!
Title: Carrot Spice Poke Cake
Ingredients:
- 1 eggs
- 2 carrots
- 1/3 raisins
- 2 water
- 1/2 water
- 1/3 sugar-free orange gelatin
- 1 cream cheese
- 1 butter
- 4 pumpkin pie spice
- 1/4 powdered sugar
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350ºF. Prepare cake batter as directed on package; stir in carrots and raisins (if desired). Pour into a greased and floured 13x9-inch baking pan.
2. Remove from oven. Pierce cake with the handle of a wooden spoon (or dowel) at 1" intervals and allow to cool.
3. GLAZE: Meanwhile, stir boiling water into dry gelatin mix 2 minute until completely dissolved. Pour evenly over cooled cake. Refrigerate 3 hours.
4. ICING: Beat cream cheese, butter and spice in large bowl with electric mixer until well blended. Gradually add sugar, beating until well blended after each addition. Spread onto cooled cake.
Title: Granny's Magical Peach Cobbler
Ingredients:
- 1 Bisquick
- 3/4 sugar
- 3/4 milk
- 6 margarine
- 2 tapioca
- 2 sugar
- 1/2
Instructions:
1. Melt margarine in an 11x7x2 pan in oven at 375°F While melting, mix sugar, bisquick and milk. Remove pan from oven and pour mixture inches DO NOT STIR.
2. Stir in tapioca with the peaches and syrup. Pour on top. DO NOT STIR.
3. Sprinkle 1/2 cup sugar on top. DO NOT STIR. Bake 30 minutes at 375°F.
Title: Moist and Chewy Oatmeal Cookies
Ingredients:
- 3/4 margarine
- 1 brown sugar
- 1/2 sugar
- 1 egg
- 1/4 water
- 1 vanilla
- 1 flour
- 1 salt
- 1 cinnamon
- 1/2 baking soda
- 1/2 clove
- 1 raisins
- 3 quick-cooking oats
Instructions:
1. Mix thoroughly shortening, sugars, egg, water and vanilla.
2. Stir in remaining ingredients.
3. Shape into two logs and wrap in waxed paper or foil.
4. Refrigerate for two hours or overnight.
5. Slice into 1/4 inch slices and place on greased baking sheet 1 inch apart.
6. Bake 12 to 15 minutes in a 325 degree oven.
7. Remove from baking sheet immediately.
8. Store in a tightly covered container.
Title: Avocado Milkshakes
Ingredients:
- 1 avocado
- 1/3 sugar
- 3 vanilla ice cream
- 2
Instructions:
1. Combine all ingredients together in a blender, and blend well.
2. Pour into nice tall glasses, and garnish with a little whipped cream and a mint sprig.
3. Enjoy!
Title: Light Sugar Cookies
Ingredients:
- 3/4 all-purpose flour
- 1/2 cake flour
- 1/2 baking powder
- 1/4 salt
- 5 unsalted butter
- 1 1/3 sugar
- 1 egg
- 1 vanilla extract
- 3 lemon zest
- 1/2
- 1/4
Instructions:
1. Adjust oven racks to middle postion, preheat oven to 375 degrees. Line two baking sheets with foil or parchment paper.
2. Whisk the flours, baking powder and salt together in a medium bowl and set aside.
3. Using an electric mixer, cream the butter and one cup of the sugar together at medium speed until light and fluffy, about 3 to 5 min.,scraping down the sides as needed. Add the egg and vanilla (and 2 tsp.lemon zest or 1/2 tsp.almond extract) and continue to beat at medium speed until combined, about 30 to 60 seconds. Add flour mixture and beat until combined, about 30 to 60 seconds more.
4. Place remaining 1/3 cup sugar in a shallow bowl, (with optional lemon zest or almonds.) Working with a level tablespoon of dough each time, roll the dough into balls. (If the dough is too soft refrigerate until firm.) Roll the balls in the sugar and place on baking sheet 2 1/2 inches apart. (12 cookies to a sheet).
5. Bake cookies, one tray at a time until edges are golden and centers are just set. (Don't overbake.).
6. Cool cookies onthe baking sheets for 5 minutes and serve warm or transfer to wire rack to cool completely.
Title: My Childhood Gingersnaps
Ingredients:
- 1 1/2 shortening
- 2 dark brown sugar
- 2 eggs
- 1/2 molasses
- 4 flour
- 1/2 salt
- 4 baking soda
- 2 cinnamon
- 2 ginger
- 1 -2 clove
Instructions:
1. Cream together shortening, brown sugar and eggs.
2. Add molasses and mix thoroughly.
3. Sift dry ingredients together and add to creamed mixture mixing well.
4. Chill thoroughly at least two hours or overnight.
5. Shape into one inch balls, roll in granulated sugar.
6. Place on greased cookie sheet 2 inches apart.
7. Bake in a preheated 350 degree oven for 12-15 minutes.
Title: Pampered Chef Lime-Berry Mousse Trifle
Ingredients:
- 4 -5 limes
- 6 cream cheese
- 2/3 sweetened condensed milk
- 1 berries
- 3 berries
- 1
- 1/4
Instructions:
1. Thinly slice two limes; set aside. Zest remaining limes to measure about 1 tablespoon zest; juice limes to measure 1/2 cup juice.
2. Whisk cream cheese, condensed milk, lime juice and zest. Gently fold in all but 1/2 cup of the whipped topping until smooth.
3. Slice strawberries.
4. Cut pound cake into 1-inch cubes.
5. To assemble trifle, place half the cake cubes into bottom of trifle bowl. Top with half of the sherbet; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
6. Decorate the top of the trifle with the remaining whipped topping, almonds and additional berries, if desired.
7. Note: Any flavor of sherbet can be used in this recipe.
Title: Strawberry Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking powder
- 1/2 non-fat powdered milk
- 1/2 sea salt
- 3 strawberry gelatin
- 1 1/4 water
- 1 1/2 vanilla
- 1/2 eggs
- 3
- 1/2
Instructions:
1. Mix flour, sugar, baking powder, non-fat dry milk, Pink Himalayan Sea salt and strawberry gelatin in a stand mixer with a paddle attachment on low.
2. Add water, vanilla, vegetable oil, eggs and mix until incorporated. Scrape bowl in between mixing.
3. Fill greased, parchment paper-lined, and lightly flour-dusted cake pan(s) about 1/2 way full with the batter.
4. Evenly spot teaspoon-full increments of strawberry jam on top of the batter in the cake pans. Swirl jam with a toothpick or skewer.
5. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
Title: Vanilla & Jam Swirls
Ingredients:
- 180 butter
- 1 caster sugar
- 1 vanilla essence
- 1 egg
- 1 1/2 plain flour
- 1/2 baking powder
- 1/2
- 1/4
Instructions:
1. Preheat oven to 180 degrees celsius.
2. Place butter, sugar and vanilla in a bowl and beat till light and fluffy.
3. Add egg and beat well.
4. Add plain flour, rice flour and baking powder and mix to a dough.
5. Turn out dough and knead gently.
6. Roll out to 40 x 25cm, Spread jam over dough leaving a 4cm edge to enclose the jam, Roll up.
7. Place in fridge for 30 minutes then slice into 1cm cookies.
8. Bake at 180degrees celsius for 15 minutes.
Title: Best Bread Pudding
Ingredients:
- 2 eggs
- 2 1/4 milk
- 1 vanilla
- 1/2 cinnamon
- 1/4 salt
- 1/2 brown sugar
- 2 raisins
- 1/2
Instructions:
1. Mix together the first six ingredients. Then fold in the bread and sprinkle raisins on top so they don't fall to the bottom.
2. Pour into a greased 8x8 pan. Put this pan into a 9x13 pan with about 1 inch of water added. (A water bath to keep the bread moist).
3. Bake at 350 degrees for 45 minutes or until knife comes out clean.
Title: 1 XXL Death by Chocolate Cookie.
Ingredients:
- 2 unsalted butter
- 2 granulated sugar
- 2 light brown sugar
- 2 dark brown sugar
- 1/2 eggs
- 1/4 vanilla extract
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/4
- 1
Instructions:
1. Preheat oven to 350F degrees. Line a cookie sheet with parchment paper or silicone baking mat. Set aside.
2. In a medium size bowl, mix the softened butter and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.
3. In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
4. Place the dough in the center of the baking sheet and mold into a tall ball using a spoon (see picture above). Dot the top of the cookie with 1 Tablespoon of chocolate chips. Add sprinkles on top if desired. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.
Title: Persimmon Steamed English Pudding
Ingredients:
- 1 sugar
- 3/4 egg
- 1 unsalted butter
- 2 all-purpose flour
- 1 cinnamon
- 1/2 baking soda
- 2 milk
- 1/2 golden raisin
- 1/4 sugar
- 3/4 cornstarch
- 2 1/2 nutmeg
- 1/4 salt
- 1/4 warm water
- 2 unsalted butter
- 2 vanilla
- 1 1/2 lemon zest
- 1/2
Instructions:
1. In a large bowl combine persimmon puree, sugar, egg and butter and beat until smooth (an electric mixer really helps!).
2. Sift flour, cinnamon and baking soda together and stir into persimmon mixture along with the milk and raisins alternately.
3. Turn batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or heavy foil secured with kitchen string.
4. Place mold on a rack in a kettle with a tight fitting lid.
5. Pour boiling water into kettle to reach 2/3 of the way up the sides of the mold and steam pudding covered for 2 hours over medium heat.
6. Remove pudding to a rack and cool uncovered for 15 minutes.
7. Invert onto a serving plate and serve with vanilla sauce.
8. VANILLA SAUCE:
9. In a small saucepan combine sugar, cornstarch, nutmeg and salt.
10. Add water in a stream whisking constantly and then simmer sauce over low heat until thickened or just starts to come to a boil (about 3 minutes).
11. Off heat, whisk in butter, vanilla and zest.
12. Transfer to a serving bowl and serve with warm steamed pudding.
13. Makes 2 cups.
Title: Dulce De Leche
Ingredients:
- 5 sugar
- 1 1/2 vanilla bean
- 1 baking soda
- 1
Instructions:
1. Place the milk in a large, heavy saucepan over medium-high heat.
2. Bring to a boil and allow skin to form on top.
3. Do not stir.
4. The skin will thicken and puff up.
5. Reduce heat to medium and remove the skin.
6. Increase heat to medium-high and repeat the process 3 times.
7. Add the sugar and vanilla bean, and stir until the sugar has melted, about 2 minutes.
8. Reduce heat to low and stir in the baking soda.
9. Simmer milk, stirring often, but taking care not to break the film of cooked milk forming, on the inside of the pan.
10. Simmer, skimming the foam (not skin) until reduced by half, about 1 hour.
11. Reduce the heat to very low and simmer for another 3 and 1/2 hours, stirring and skimming foam occasionally.
12. The mixture will brown as it cooks.
13. Strain the completely cooked mixture through a sieve into a bowl, cover and refrigerate.
Title: So Cherry Pie-Cobbler
Ingredients:
- 1 1/2 low-fat baking mix
- 5 Splenda sugar substitute
- 1/4 reduced-calorie margarine
- 1/4 nonfat sour cream
- 1/2 water
- 1 light cherry pie filling
- 1/4
Instructions:
1. Preheat oven to 425ºF.
2. Get your Favorite pie plate (one for a bigger, deeper pie 9 inch)and spray with non-stick cooking spray -- just a dab --
3. In a mixing bowl, combine baking mix, 3 tablespoons Splenda, margarine, sour cream, and water. Mix at low speed for 2 minutes
4. Place batter into your pie plate.
5. In a small blend together 2 tablespoons Splenda, cherry pie filling, and almond extract. (Taste Test to insure you have enough sweetness and extract to suit you).
6. Carefully spoon your wonderful pie filling mixture into center of batter. Don't stir just place in center like a danish -- The crust will form like a pie --
7. Bake for 20 - 25 minutes until crust is golden brown put check it after 15 minutes because ovens differ.
8. Cool the pie on a wonderful old fashion wire rack~wink~ Let cool at least 15 minutes before serving -- .
Title: Champagne Gelatin
Ingredients:
- 3/4 blueberries
- 3/4 red seedless grapes
- 2 agar-agar
- 1/4
- 3
Instructions:
1. Divide the blueberries and grapes between 4 tall glasses or champagne flutes.
2. Pour half the champagne into a saucepan and add the sugar and agar agar. Heat gently, stir until the sugar is dissolved, then heat until almost boiling.
3. Slowly add the remaining champagne. Pour into glasses and chill for 3 hours or until set.
4. Serve Immedately. It will soften as it nears room temperature.
Title: Plum Torte
Ingredients:
- 3/4 sugar
- 1 -2 sugar
- 8 unsalted butter
- 1 unbleached all-purpose flour
- 1 baking powder
- 2 eggs
- 1 salt
- 24 Italian plums
- 1 ground cinnamon
- vanilla ice cream
Instructions:
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.
4. Help Note: The torte may be refrigerated or frozen for several months, well wrapped. To serve, return to room temperature and reheat at 300°F until warm.
Title: Orange-Chocolate Chip Pound Cake With Sour Cream Glaze
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 3/4 brown sugar
- 2 eggs
- 1/2 sour cream
- 1 orange zest
- 1 pure vanilla extract
- 1 sour cream
- 2 powdered sugar
- 3/4 pure vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
2. Combine the flour, baking powder, baking soda, and salt in a bowl.
3. In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
4. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
5. Beat in the sour cream; stir in the orange zest and vanilla.
6. With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
7. After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
8. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
9. Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
10. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
11. Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
12. Let stand until the glaze is set, about 1 hour; slice and serve.
13. Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.
Title: Grilled Banana S'mores
Ingredients:
- 4 bananas
- 8 cinnamon graham crackers
- 1 mini marshmallows
- 1/2
Instructions:
1. Spray cold rack with cooking spray(or brush vegetable oil on hot rack). Grill bananas, uncovered, 2-4 minutes on each side or until golden; slice into thin pieces.
2. Top one graham cracker half with marshmallows and chocolate pieces. Add sliced bananas and top with another graham cracker half. Repeat with the rest of the crackers and serve right away. Enjoy!
Title: Heavenly Chocolate Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3
- 1
- 2
Instructions:
1. For best results, prepare cake 1 day in advance.
2. Bake cake in a 9 x 13 inch cakepan according to package directions.
3. Let cool completely.
4. With the end of a wooden spoon, poke holes in cake.
5. Pour sweetened condensed milk over top of cake; let soak in for 5 minutes.
6. Pour caramel ice cream topping over cake; let soak in for 5 minutes.
7. Ice cake with whipped topping.
8. Sprinkle crushed candy over top.
9. Chill overnight.
Title: Soft Cake With Pears and Eau De Vie
Ingredients:
- 2 pears
- 3 eau de vie
- 1 sugar
- 2 eggs
- 120 sugar
- 140 flour
- 10 dry yeast
- 30 hazelnuts
- 1 salt
- 200
Instructions:
1. Put the pears in a bowl with poire (pear) William eau de vie and sugar. Set aside.
2. Meanwhile, beat the eggs with sugar for 2 - 3 minutes. Add flour, dry yeast, ground hazelnuts powder and a pinch of salt. Mix and combine.
3. Add the cream, mix well to combine the ingredients.
4. Drain the pears but keep the eau de vie and stir it into the cake dough.
5. Pour the dough into the round buttered 25 cm springform. Arrange the pear quarters by pressing them slightly into the dough. Bake the cake in the oven at 180°C for about 45 minutes.
Title: Gluten Free Apple Cherry Cranberry Coconut Pecan Granola 'Muffin
Ingredients:
- 3 quick oats
- 5 granny smith apples
- 1 dried shredded coconut
- 1 pecans
- 1 palm sugar
- 1 sugar substitute
- 1/2 honey
- 1/2 ground flax seeds
- 1/2 raisins
- 1/2 chocolate chips
- 1/2 eggs
- 1/2 coconut oil
- 1/2 cinnamon
- 2 ground ginger
- 2 allspice
- 2 salt
- 1 lemon, zest of
- 1 water
- 1 milk
- 1 vanilla extract
- zucchini
- carrot
Instructions:
1. Toast Pecans or Nuts in Cast Iron Pan over low to medium heat, to release oils. Aprox. 10 minutes.
2. Preheat Oven to 350°F.
3. Meanwhile, combine dry ingredients.
4. Peel and Core Apples Cut into 1 inch bites. Add to dry.
5. Combine wet ingredients.
6. Combine all Ingredients.
7. Once well mixed into a very thick batter, Divide into Muffin Cups or a Pie Dish to Make an Apple Crisp. Bake for Approximately 20-30 Minutes, when Edges & Tops Brown. I had to lower heat after 20 and bake for 10 more.
8. Remember in Cooking, Everything is Optional So Please Modify to suit your Dietary needs and tastes.