lumicero/recipes-ing2inst huggingface dataset:
Title: Tostitos Apple Crisp
Ingredients:
- 6 granny smith apples
- 1 cornstarch
- 1 sour cream
- 1 unsalted butter
- 4 cinnamon
- 1 nutmeg
- 1 brown sugar
- 1/2 flour
- 1/2 tortilla chips
- 0.5
Instructions:
1. Dice and peel apples.
2. Combine lemon juice and cornstarch, butter and apples.
3. Place in a buttered pie pan.
4. Sprinkle cinnamon and nutmeg on top.
5. Mix crushed TOSTITOS Tortilla Chips, flour and brown sugar until the mixture is crumbly.
6. Cover the apple crisp with the mixture. Bake at 350° for 25 minutes or until brown. Garnish the outside of the dish with whole TOSTITOS Tortilla Chips.
Title: Mama's Delicious Sugar Cookies and Buttercream Frosting
Ingredients:
- 1 shortening
- 1 sugar
- 3 eggs
- 1 baking soda
- 2 milk
- 3 flour
- 1/8 salt
- 1 vanilla
- 3 nutmeg
- 6 powdered sugar
- 1 1/2 butter
- 2 -3 vanilla
- milk
Instructions:
1. Cookie directions:
2. Flour cutting board well.
3. Roll out 1/3 of dough out at a time (if using cutouts).
4. If not using cutouts, roll into small balls and place onto a large cookie sheet.
5. If using cutouts, use cookie cutouts and use a spatula to place on a large cookie sheet.
6. Bake at 350°F for about 8-10 minutes, or until slightly browned.
7. Wait until cooled to put frosting on.
8. Frosting directions:
9. Mix powdered sugar and butter.
10. Stir in milk and vanilla.
11. Beat until frosting is smooth and of spreading consistency.
12. Yield: frosting makes enough to frost a 9 by 13-inch cake.
Title: Mother's Scratch Cake
Ingredients:
- 3 eggs
- 1/4 sugar
- 1 1/2 self-rising flour
- 1 1/2 vanilla
- 1 milk
- 1 1/4
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Grease 13x9 inch pan and lightly flour.
3. Mix eggs, oil, and sugar in large bowl with a fork.
4. Add flour and milk in small amounts at a time.
5. Add flavoring.
6. Mix batter with a fork about 2 minutes.
7. Pour batter into the pan.
8. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean or cake springs back when lightly touched in the center.
Title: Gingerbread People Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 ground ginger
- 1 ground cinnamon
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/4 ground nutmeg
- 1/4 ground cloves
- 6 granulated sugar
- 1/4 butter
- 1/2 margarine
- 1 molasses
- 2 dried currants
- 1 1/4 powdered sugar
- 2 lemon juice
- 1/4 vanilla extract
Instructions:
1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside.
3. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes.
4. Add molasses and egg white; beat well.
5. Add flour mixture to sugar mixture; beat at low speed until well-blended.
6. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap.
7. Chill 1 hour.
8. Preheat oven to 350°.
9. Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter.
10. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray.
11. Arrange currants on cookies as buttons.
12. Bake at 350° for 8 minutes.
13. Remove from pans; cool on wire racks.
14. Combine the powdered sugar, lemon juice, and vanilla in a small bowl.
15. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.
Title: Sweet Cherry and Almond Clafouti
Ingredients:
- 1/3 unsalted butter
- 1 1/2 unsalted butter
- 3 egg
- 1 vanilla extract
- 1 sugar
- 1/4 all-purpose flour
- 1/3 sweet cherries
- 3/4
Instructions:
1. Preheat the oven to 400º. In a baking dish, arrange the almonds in an even layer. Bake until they are golden brown, about 7 minutes, and set aside.
2. Coat an 8-inch porcelain baking dish or pie plate with the 1 1/2 tablespoons of softened butter.
3. In a mixing bowl, combine the melted butter, egg, vanilla extract and 3 tablespoons of the sugar and whisk until blended. Add the flour and whisk again until just combined.
4. Scatter the cherries evenly over the bottom of the buttered baking dish and top with half of the toasted almonds. Pour the batter over the cherries and almonds and top with the remaining almonds. Bake until the clafouti is browned, puffed and just pulling away from the sides of the pan, about 25 minutes. Sprinkle with the remaining tablespoon of sugar and cook until the top is caramelized, about 10 more minutes. Cool in the baking dish for 10 minutes. Serve warm from the dish with whipped cream or vanilla ice cream, if desired.
Title: Date Chewies
Ingredients:
- 1 powdered sugar
- 1 walnuts
- 1 dates
- 2 eggs
- 2 flour
- 1 baking powder
Instructions:
1. Preheat oven to 375 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray.
2. In a medium bowl, mix flour, baking powder and nuts together and add dates. Toss to coat dates.
3. In another bowl, beat whites of eggs until stiff peaks form.
4. In a third bowl, without bothering to wash beaters, beat yolks of eggs and add powdered sugar.
5. Combine all ingrediens and stir until well-blended. Fill muffin cups with batter. Bake in preheated oven for 15-20 minutes. Cool in pan and remove.
6. To serve: you may top each with a dollop of lightly sweetened whipped cream or eat plain. These are also good eaten slightly warm.
Title: Peanut Butter, Chocolate & Butterscotch Chips Squares Cookie
Ingredients:
- 1/2 butter
- 1 graham cracker crumbs
- 1 chocolate chips
- 1 pecans
- 1 sweetened condensed milk
- 1
Instructions:
1. Melt butter in 9 X 13 pan & tilt to spread evenly.
2. Sprinkle graham cracker crumbs on top of butter.
3. Next,sprinkle peanut butter chips.
4. Next, sprinkle chocolate chips.
5. Next, sprinkle butterscotch chips.
6. Next, sprinkle pecans.
7. Than pour the condensed milk on top.
8. Bake at 350 for 20 - 30 minutes.
9. Cut into any size squares as you'd like.
Title: Elegant Chocolate Custards
Ingredients:
- 1 low-fat milk
- 3 bittersweet chocolate
- 1/2 real vanilla extract
- 3 brown sugar
- 1/4
Instructions:
1. Preheat oven to 400 degrees F. Heat a tea kettle full of water.
2. In a small heavy saucepan, heat milk and chocolate over medium heat, whisking occasionally, until chocolate is melted and mixture just comes to a boil.
3. Stir in vanilla and remove pan from heat.
4. In a glass mixing bowl, whisk together the egg yolks and sugar until well blended.
5. Add the chocolate milk mixture to the egg yolk mixture in a slow stream, whisking constantly.
6. Pour the custard mixture through a very fine sieve into a 2-cup measure or a small pitcher.
7. Divide the custard among six 1/4-cup ramekins and cover each with foil. Put the ramekins in a baking dish and add enough hot water to reach halfway up the sides of the ramekins.
8. Bake the custards on the middle rack of the oven for 25 minutes, or until just set. Transfer ramekins to a rack and cool, covered.
9. Chill the custards, covered, for at least 4 hours and up to 1 day.
10. Serve custards garnished with whipped cream and candied violets*.
11. NOTE: Candied (crystallized) violets can be found in some supermarkets and at specialty food shops. If you can't find candied violets, use fresh mint sprigs or raspberries instead.
Title: Saucy Apples 'n' Pears
Ingredients:
- 3 cooking apples
- 3 pears
- 1 lemon juice
- 1/4 butter
- 1/2 margarine
- 2 dark brown sugar
- 1/4 cinnamon sticks
- 1/2 raisins
- 1/2 pecans
- 1 maple syrup
- 2 cornstarch
- water
Instructions:
1. Core and slice apples and pears; place in a 5-quart slow cooker.
2. Sprinkle with lemon juice, tossing to coat well.
3. Combine butter and brown sugar; spoon over fruit.
4. Add cinnamon sticks, raisins, and pecans; drizzle with maple syrup and stir gently.
5. Cook, covered, on LOW, 3 hours.
6. Combine cornstarch and water, stirring well; stir into fruit mixture.
7. Cook, covered, on LOW, 3 hours or until fruit is tender.
8. Remove and discard cinnamon sticks; serve topping over ice cream or pound cake.
Title: Salted Caramel Glaze
Ingredients:
- 1/4 unsalted butter
- 1/4 brown sugar
- 1/4 granulated sugar
- 1/2 sea salt
- 1/2 - 3/4
Instructions:
1. In heavy small saucepan melt butter over medium-low heat. Stir in packed brown sugar and granulated sugar. Bring to boiling, stirring constantly.
2. Stir in whipping cream and return to boiling. Boil 2 minutes, stirring constantly. Remove from heat; stir in sea salt. Cool completely.
Title: Ye Olde Gingerbread
Ingredients:
- 1 shortening
- 1 molasses
- 1 salt
- 1/4 salt
- 1 baking soda
- 1 ginger
- 1 hot water
- 2 1/2 flour
- 1/2 butter
- 1/2 granulated sugar
- 1/2 brandy
- 1 egg
- 1 lemon rind
- 1/2 boiling water
- 1 nutmeg
- 1/2 ground cloves
- 1/8
Instructions:
1. In a large bowl, combine egg, sugar, sortening, molasses, salt, baking soda and ginger.
2. When thoroughly blended, add hot water; stir, then add flour. Pour into 9x9-inch baking dish. Bake at 350F for 45 minutes, or unti la toothpick inserted in the center comes our clean.
3. Cool and sprinkle with icing sugar.
4. LEMON SAUCE: Cream butter and sugar together; blend in brandy if using. Beat in egg and lemon rind.
5. Transfer mixrture to top of double boiler. Gradually add boiling water to mixture, stirring constantly.
6. Heat 7-8 minutes. Stir in lemon juice and spices. Serve hot, makes 2 cups.
Title: Chocolate Caramel Fondue
Ingredients:
- 16 chocolate
- 1
- 1/2
Instructions:
1. Melt ingredients on stove top over med. heat, stirring until mixture is melted and smooth. Place in fondue pot and watch closely so that it doesn't boil or scorch.
2. Serve with dippers such as: strawberries, bananas, pretzels, pound cake or angel food cake, marshmallows, dried fruit. etc.
Title: Deep Dark Chocolate Cake from 'cook Yourself Thin'
Ingredients:
- 1 1/2 self-rising flour
- 1/4 cocoa powder
- 5 baking soda
- 1 salt
- 1/4 beets
- 4 low-fat buttermilk
- 4 strong black coffee
- 2 eggs
- 3 sugar
- 3/4 dark chocolate
- 1/2 strong black coffee
- 2 honey
- 2
Instructions:
1. Preheat the oven to 350 degrees.
2. Lightly spray an 8-inch springform baking pan with cooking spray.
3. In a small bowl, combine the flour, cocoa powder, ground almonds, salt and baking soda, and set aside.
4. Using a standing or handheld mixer set at medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat in the grated beets, followed by dry ingredients. Add the buttermilk and coffee, and beat until the batter is smooth.
5. Pour into the pan and place in the middle of a hot oven and bake for 30 minutes. Test with a toothpick inserted for doneness; it should come out clean. Bake for an additional 5 minutes if needed.
6. Cool for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold.
7. To make the icing, prepare a double boiler.
8. Combine all the ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens.
9. With the cake still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving and garnish with rose petals.
Title: Valentine's Day Conversation Heart Cupcakes
Ingredients:
- 1 water
- 1 eggs
- 1/3 butter
- 3 shortening
- 1/2 vanilla extract
- 1/2 confectioners' sugar
- 1 milk
- 1/8
- 4
- 2
- 1 -2
Instructions:
1. Prepare cake mix according to package directions using water, oil and eggs.
2. Place paper or foil liners in a heart-shaped or standard muffin tin**.
3. **NOTE: If using standard muffin tin, fold up 28 small pieces of foil into small ball shape and once liners have the batter in them, place foil ball between pan and liner to create heart shape form while baking.
4. Fill cups half full of batter.
5. Bake according to package directions for cupcakes.
6. Cool for 10 minutes; remove from pans to wire racks to cool completely.
7. For frosting, cream butter and shortening in a small mixing bowl.
8. Add vanilla and butter flavoring if desired.
9. Add sugar, 1 cup at a time, beating well after each addition.
10. Beat in milk until light and fluffy.
11. Divide frosting into fourths; place in flour separate bowls.
12. Leave one bowl untinted.
13. Add food coloring to the other three bowls; stir until well blended.
14. Frost cupcakes; pipe untinted frosting around edges and decorate tops with Valentine phrases.
Title: Lite & Creamy Fruit Pie
Ingredients:
- 2 9-inch graham cracker crusts
- 1 cream cheese
- 1 lemon juice
- 1/2 pecans
- 1
- 1/2
- 1
Instructions:
1. Combine cream cheese, milk& lemon juice; beat until smooth.
2. Fold in whipped topping.
3. Stir in pecans& fruit.
4. Pour into pie shells and refrigerate for several hours.
Title: Frozen Brownie Cake
Ingredients:
- 200 dark chocolate
- 1 vanilla ice cream
- 70 white chocolate
- 175
Instructions:
1. Line a loaf tin with clear film.
2. Break 150 gms of the chocolate into a bowl.
3. Place over a pan of hot water.
4. Stir until melted.
5. Use two-thirds of the chocolate to brush inside the tin.
6. Chill in the fridge.
7. Reserve the remaining chocolate.
8. Remove ice-cream from the freezer.
9. Allow it to soften for 5 minutes.
10. Roughly chop 50gms of unmelted plain chocolate and all the white chocolate.
11. Beat ice-cream until smooth but still frozen.
12. Stir cake crumbs into ice-cream with the chopped chocolate.
13. Spoon into the lined tin until firm.
14. Re-melt the reserved chocolate.
15. Brush over the top surface of the ice-cream.
16. Freeze again.
17. Unmould and serve in slices.
Title: Topfenknodel
Ingredients:
- 2 2/3 butter
- 2 cottage cheese
- 5 1/3 Quark
- 7 3/4 cake flour
- 4 1/2 semolina
- 2 2/3 salt
- 2 1/8 butter
- 2
- 1/16
- 2
- 1
Instructions:
1. Pour light cream over diced white bread, allow to soak in, stir until smooth. Beat together butter and egg yolks until foamy, add cottage cheese and salt, fold in white bread soaked in cream.
2. Whip egg whites, add to mixture, then carefully fold in flour and semolina. Let mixture sit in refrigerator for about one hour. Form small round dumplings, drop these into simmering, lightly salted water, turn off heat, let dumplings heat for about 12 minutes.
3. In a small skillet, fry the fresh breadcrumbs in the butter until toasty and fragrant.
4. Toss finished dumplings in buttered breadcrumbs and serve with choice of fruit sauce(s): strawberry, raspberry, apricot, etc.
Title: Easy Chocolate Molten Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 vanilla ice cream
- 3
- 8
Instructions:
1. Make cake batter according to box directions and pour 1/2 cup of batter into greased cups of a large muffin pan. If your pan has six cups, bake the cakes in 2 batches of 4 cakes each. Bake for 30-40 minutes, or until a toothpick stuck into the centre of one cake comes out clean. Turn all the cakes out of the pan and let them cool.
2. The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. A serrated knife works best for this. After you've flipped over all the cooled cakes, use a sharp paring knife to cut out a 1.5 inch diameter cylindrical chunk in the centre of the bottom (now the top) of each cake. The hole should be about 1.5 inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.
3. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the fridge.
4. When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.
Title: Chocolate Masquerade
Ingredients:
- 12 bittersweet chocolate
- 4 eggs
- 2 sugar
- 2 vanilla extract
- 1/8 salt
- 1 pecans
- 1 heavy cream
- 1 The Best Angel Food Cake
Instructions:
1. Melt chocolate in top of double boiler.
2. Beat egg yolks and add to chocolate along with sugar, vanilla extract, and salt.
3. Cool.
4. Beat egg whites until stiff and fold into chocolate mixture.
5. Fold in pecans and whipped cream.
6. Tear angel food cake into bite-sized pieces.
7. Layer cake pieces and chocolate mixture in a two-quart serving bowl.
8. Cover and chill at least five hours.
Title: Gingerbread Cookies
Ingredients:
- 2/3 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1 ground cinnamon
- 1 ground cloves
- 1 ground ginger
Instructions:
1. Cream shortening and sugar. Beat in egg and molasses.
2. In a separate bowl, combine remaining ingredients; add to mixture while stirring.
3. Wrap dough in plastic wrap and refrigerate for at least 2 hours.
4. Roll dough out on a floured surface (try to use the least amount of flour that you can to keep dough from sticking) to about 1/8" thick. Using a large cookie cutters (I use a 3 1/2" gingerbread man), cut out cookies and place on ungreased cookie sheets. Reroll dough scraps and repeat.
5. Bake @ 350 degrees for 8 to 10 minutes or until edges begin to brown. Remove cookie sheet from oven and allow cookies to cool on the sheet until they have flattened again. Carefully remove from cookie sheets and allow to completely cool on a wire rack.
Title: Vanilla Wafer Crumb Crust
Ingredients:
- 2 margarine
- 30 pure vanilla extract
- 1/4
Instructions:
1. Prepare a 9" pie plate by rubbing inside, bottom and sides with 1 teaspoon of the margarine; set aside.
2. Crush vanilla wafers to make very fine crumbs 1 1/2 cups. Place crumbs in a large bowl; combine vanilla and melted margarine and drizzle all over crumbs. Mix thoroughly with blending fork to make sure all is well.
3. blended. Remove about 2 tablespoons of crumb mixture and set aside to use as a garnish if desired. With back of a large spoon, press remaining crumbs evenly all over bottom and sides of prepared pie pan.
4. Chill in refrigerator for 2 hours or longer before filling.
Title: Pumpkin Chip Cupcakes
Ingredients:
- 1 all-purpose flour
- 3/4 whole wheat flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 2 eggs
- 1 canned pumpkin
- 1/2 honey
- 1/2 water
- 1/3 chocolate chips
- 1
Instructions:
1. In a large bowl combine the first 7 ingredients. Combine eggs, pumpkin, oil, honey and water. Stir into dry ingredients until just combined. Fold in chocolate chips.
2. Fill foil lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for ten minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in the confectioners’ sugar until smooth. Frost cooled cupcakes.
Title: Jam Tarts
Ingredients:
- 130 butter
- 275 plain flour
- 1 caster sugar
- 60 cold water
Instructions:
1. Chop the butter into small bits and add to a bowl.
2. Add the flour and caster sugar and with fingertips rub the butter into the flour until it resembles fine breadcrumbs.
3. Add the cold water and knead it in a little and roll into a ball.
4. Wrap the ball in clingwrap and put in the freezer for 20 minutes.
5. Preheat oven to 180 degrees celcius.
6. Remove from freezer and sprinkle some flour onto your worktop.
7. Roll out the pastry to about 3mm in thickness and cut shapes with a fluted cutter or scone cutter, cut them just a little larger than the hole in the tray.
8. Place into the tray and push down to make an indentation for the jam to go into.
9. Add 1 teaspoon of jam.
10. Place into oven and cook for 18-20 minutes.
11. Cool on a wire rack being careful as the jam is very hot.
Title: Blueberry Cornmeal Cakes
Ingredients:
- 1 butter
- 2 2/3 icing sugar
- 1 cake flour
- 1/3 cake flour
- 1 yellow cornmeal
- 1/4 orange, zest of
- 1 blueberries
- 1/2
- 1
Instructions:
1. Pre-heat oven to 400*F.
2. Melt the butter in a large skillet over medium heat. Cook until some of the white milk solids fall to the bottom of the skillet and turn a rich hazelnut brown. Strain the browned butter through a fine sieve into a clean bowl and discard the solids.
3. Sift together into the bowl of an electric mixer (fitted with the whisk attachment) the icing sugar, almond flour, cake flour and cornmeal.
4. On the lowest speed add the egg whites and zest; mixing until the dry ingredients are moistened. Increase the speed to medium low and stir in the browned butter.
5. Increase speed to medium and beat until smooth.
6. Fold in the blueberries.
7. Butter and flour 12 muffin tins or 2 inch mini tart tins. Spoon the batter into the prepared tins and bake for 18 to 20 minutes until the cakes are golden brown around the edges.
8. Transfer to a wire rack to cool completely.
Title: Buttery Orange Cake
Ingredients:
- 250 unsalted butter
- 1 1/4 caster sugar
- 4 eggs
- 1/3 self raising flour
- 3/4 boiling water
- 2
Instructions:
1. Preheat oven to moderate (180oC/160oC fan-forced). Grease a deep 22-23cm round cake pan, line the base with baking paper.
2. Beat butter and sugar in a small bowl with an electric mixer until light and creamy.
3. Add eggs, one at a time, beating until combined between additions. Fold in the sifted flour, then the juice and boiling water.
4. Spread the mixture into the prepared pan and bake for about 1 hour or until the cake is cooked when tested with a skewer. Stand the cake for two minutes before tuning onto a wire rack to cool.
5. Dust with sifted icing sugar if desired.
Title: Cherry Angel Food Cake - Homemade
Ingredients:
- 1/3 maraschino cherry
- 3/4 vanilla
- 1/4 salt
- 1 cream of tartar
- 1 granulated sugar
- 1 1/4 cake flour
- 1/4
- 1
Instructions:
1. Drain cherries thoroughly.
2. Add salt, cream of tartar, almond flavoring, and vanilla to egg whites.
3. Beat until foamy but not stiff.
4. Beat in sugar, 2 tablespoons at a time.
5. Sift flour 3 times and fold into mixture.
6. Pour a layer in the bottom of an ungreased cake pan.
7. Sprinkle in 1/2 cherries.
8. Add remaining batter and top with remaining cherries.
9. Bake in the oven at 325° for 50 minutes.
10. Invert and allow to hang until cake cools and pulls away from sides of pan.
11. Use whipped cream as frosting and top with whole cherries.
Title: Rechelle's Crunchy Peach Cobbler
Ingredients:
- 2 flour
- 1 quick-cooking oats
- 1 sugar
- 1 brown sugar
- 1 baking powder
- 3 salt
- 1/2 butter
- 1/2 cinnamon
- 2 vanilla
- 1 milk
Instructions:
1. IN RECTANGLE BAKING DISH MELT STICK OF BUTTER.
2. LIGHTLEY DRAIN PEACHES AND POUR ON TOP OF BUTTER.
3. IN LARGE MIXING BOWL, MIX ALL OTHER INGREDIENTS EXCEPT FOR THE MILK, BLEND WELL.
4. ADD ENOUGH MILK TO MAKE A POURABLE BATTER.
5. POUR OVER PEACHES.
6. BAKE AT 350 UNTIL GOLDEN BROWNED.
7. ROUGHLY 40 MINUTES.
8. ENJOY.
Title: Blueberry Apple Crisp
Ingredients:
- 2 1/2 blueberries
- 2 1/2 apples
- 1/4 all-purpose flour
- 3 brown sugar
- 1 1/2 oatmeal
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1 1/2 margarine
Instructions:
1. Combine the blueberries and the apples in a bowl and sprinkle with about 1 tablespoon of the flour; toss.
2. Spoon into 6 custard cups.
3. Combine the remaining flour and sugar in a bowl; cut in margarine until mixture is crumbly and resembles coarse meal.
4. Add oats, cinnamon and nutmeg.
5. Sprinkle flour mixture over the fruit.
6. Bake at 400 degrees for about 30 minutes or until bubbly.
7. Let stand for 10 minutes.
8. Serve warm.
Title: French Chocolate Meringues
Ingredients:
- 1 vanilla
- 3 sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Melt chocolate over hot water. Remove from water and cool approximately 5 minutes.
3. Combine the egg whites and vanilla and beat till stiff but not dry.
4. Beat in the sugar gradually till very stiff.
5. Fold in the crackers and cooled chocolate.
6. Drop by teaspoonfuls on greased cookie sheets.
7. Bake at 350 F for 10 minutes.
8. Remove from pans immediately.