lumicero/recipes-ing2inst huggingface dataset:
Title: Bread & Butter Pudding
Ingredients:
- 1/2 sultana
- 1/2 currants
- 1/3 rum
- 8 unsalted butter
- 14 eggs
- 5 sugar
- 1/4 milk
- 3 1/2 vanilla
- 1
Instructions:
1. Soak sultanas and currants in the rum for 1 hour.
2. Preheat oven to 180C degrees.
3. Fill a roasting pan with enough hot water to come halfway up the side of the 1 quart baking dish you plan to use for the pudding.
4. Place it in the oven.
5. Butter the baking dish.
6. Butter the bread.
7. Cut into triangles and arrange in the dish, alternately with the fruit, until all are used.
8. In a bowl, whisk together the eggs and sugar until pale.
9. Heat the milk to boiling point and whisk into the egg mixture.
10. Add any remaining rum and the vanilla.
11. Pour over the bread and let stand for 10 minutes to allow it to soak up the egg custard.
12. Place the dish in the roasting pan in the oven and cook for 40-45 minutes, or until the custard is just set.
13. If the top browns too quickly, place tin foil over it to prevent burning.
14. Serve warm with ice cream or cream.
Title: Maple Custard Rice Pudding
Ingredients:
- 3 milk
- 3 vanilla
- 1 salt
- 1/8 maple syrup
- 1/2 eggs
- 6 cooked long-grain rice
- 2 maple syrup
Instructions:
1. Preheat oven to 325°F.
2. Butter a 12-inch square casserole dish.
3. In a large bowl, combine the milk, cream, maple syrup, vanilla, salt, and eggs; mix well to ensure that the eggs are thoroughly incorporated.
4. Add rice and stir until well combined.
5. Pour mixture into casserole dish; bake until mixture is set and top is golden and bubbling (30-40 minutes) or for a slightly creamier consistency cook in a hot water bath for 40-45 minutes.
6. Serve hot or cold, drizzled with maple syrup.
Title: Berry Easy Cobbler
Ingredients:
- 1/2 sugar
- 3 butter
- 3/4 2% low-fat milk
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 4 berries
- 1/2 sugar
- 1 cinnamon
- 1 1/2 water
Instructions:
1. Melt the butter. Stir in first 1/2 cup sugar and milk.
2. Measure flour, baking powder, and salt into an ungreased 9" x 13" x 2" baking pan.
3. Pour in butter-sugar-milk mixture and stir until thoroughly blended, then spread evenly in the bottom of the baking pan with the back of your mixing spoon.
4. Drop berries on top of batter.
5. Blend cinnamon and second 1/2 cup of sugar and sprinkle over the top of the berries.
6. Pour boiling water over the top.
7. Bake at 425 degrees F. for 30 minutes or until golden brown. If using frozen berries, increase baking time by 5-10 minutes.
Title: French Butter Cake
Ingredients:
- 1 eggs
- 2 butter
- 1/2 powdered sugar
- 1 eggs
- 2 Philadelphia Cream Cheese
- 8
Instructions:
1. Beat first layer with wooden spoon.
2. Pat into 9 by 13 inch ungreased pan.
3. Beat second layer well and pour on top of first layer.
4. Bake at 350F degrees for 35 minutes.
5. Sprinkle with powdered sugar when cool.
Title: Ricotta-Strawberry Napoleons
Ingredients:
- 2 granulated sugar
- 2 phyllo dough
- 3 butter
- 2 canola oil
- 1 1/2 turbinado sugar
- 2 part-skim ricotta cheese
- 1 honey
- 1 1/2 strawberries
- 2 granulated sugar
- 1 Grand Marnier
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. Place almonds in a mini chopper; process until finely ground. Add granulated sugar; pulse to combine.
3. Line a baking sheet with parchment paper. Place 1 phyllo sheet on pan (cover remaining phyllo to prevent drying). Combine butter and oil; brush lightly over phyllo. Sprinkle phyllo sheet with about 1 1/2 tablespoons almond mixture. Top with another phyllo sheet; brush lightly with butter mixture, and sprinkle with remaining almond mixture. Top with 1 phyllo sheet; brush lightly with butter mixture, and sprinkle with turbinado sugar. Using a sharp knife or pizza cutter, cut phyllo into 15 (3 x 2 3/4-inch) pieces. Separate phyllo pieces on baking sheet. Cover the phyllo with another sheet of parchment paper. Top with another baking sheet. Bake at 350° for 10 minutes or until golden brown. Carefully remove top baking sheet and parchment paper. Cool phyllo on a wire rack.
4. Combine ricotta and honey. Combine berries, 1 tablespoon granulated sugar, and liqueur; let stand for 10 minutes. Place 1 phyllo piece on each of 5 dessert plates; top each with 1 1/2 tablespoons ricotta mixture and about 2 tablespoons strawberry mixture. Repeat layers once; top each with 1 phyllo piece.
Title: One Bowl Eggless White Cake
Ingredients:
- 2 flour
- 1 sugar
- 1/4 buttermilk
- 1 baking powder
- 1/2 salt
- 1 baking soda
- 1/2 icing sugar
- 1/2
- 1/3
- 1
Instructions:
1. Place all ingredients except slice almonds and icing sugar in a bowl.
2. Note: If you don't have buttermilk, put 2 teaspoons of vinegar in the measuring cup and fill to one cup with regular milk.
3. Mix at low speed until all ingredients are moistened.
4. Scrape down bowl.
5. Turn mixer to high and beat for 3 minutes.
6. Pour into a greased and floured 9" by 13" pan and sprinkle with the almonds.
7. Bake at 350F for 30-35 minutes.
8. Sprinkle with the icing sugar. (I use my tea strainer to shake the sugar over the cake. Just put the sugar in the strainer and tap it.).
Title: Strawberry Orange Salad With Cardamom Syrup
Ingredients:
- 3 oranges
- 2 blood oranges
- 1 1/2 strawberries
- 1/4 sugar
- 1/4 water
- 2 -3 cardamom pods
Instructions:
1. To prepare the syrup: Lightly crush the cardamom pods with a mortar and pestle or the back of a knife. Not too small as they will be strained from the syrup.
2. Place water, sugar and cardamom in a small saucepan. Heat on medium for 2 or 3 minutes until the sugar is melted and the cardamom begins to infuse the simple syrup. You should not have any bubbling and the syrup should be translucent. Remove from heat and set aside.
3. To prepare the salad: Wash and hull the strawberries. Halve or quarter the berries and place in bowl.
4. Take the oranges and trim the tops so they will sit nicely on your cutting board. Trim down the side of the orange with a knife to remove the peel and all visible pith (white part. You are trying to keep as much of the orange flesh on the fruit. Split the orange in half and trim out white in the center. Cut orange halves into 4 to 6 segments depending on the size of the fruit. Place oranges in the bowl with the strawberries.
5. Pour the syrup over the fruit salad and stir.
6. Chill for a minimum of 30 minutes. If you are chilling longer, periodically mix to make sure all the fruit is in good contact with the syrup.
7. Serve.
Title: Green Tomato Mincemeat
Ingredients:
- 7 green tomatoes
- 7 green apples
- 1 lemon
- 1 sultana
- 1 raisins
- 1 currants
- 4 sugar
- 12 molasses
- 1 1/2 apple cider vinegar
- 1/2 brandy
- 1 cinnamon
- 1 ground cloves
- 3/4 ground allspice
- 3/4 ground nutmeg
- 1 1/2 salt
- 3/4 ground black pepper
- 1/2 butter
Instructions:
1. Mix together all ingredients except butter in a deep heavy bottomed pot.
2. Bring to a boil and immediately turn down heat so mixture will bubble gently.
3. Cook uncoverered over med to low heat, stirring regularly to prevent sticking, for 3 hours or until mixture is thick and liquid is absorbed.
4. Pot must be watched and heat lowered if it starts to splatter or if liquid evaporates to quickly.
5. Taste and adjust according to your own tastes -- more brandy, vinegar or sugar.
6. Simmer at least 3 hours.
7. Once mincemeat is cooked down to desired thickness, mix in butter a little bit at a time until well combined.
8. It will can, freeze or store in refrigerator (approx 30 days).
9. Makes 3 quarts!
Title: Hot Peach Sundaes
Ingredients:
- 4 sugar
- 1/2 cinnamon
- 1 water
- 1 cornstarch
- 1 water
- 3
Instructions:
1. Peel, pit, and chop peaches.
2. Put in lg pan with sugar, cinnamon and 1 cup water.
3. Bring to a boil.
4. Reduce heat and simmer for 10 minutes.
5. Mix cornstarch with 3 Tsp water.
6. Add to peaches while stirring.
7. Cook 2 more min.
8. Spoon over your favorite ice cream and top with fresh whipped cream.
Title: Eggless Coconut Loaf
Ingredients:
- 1 self raising flour
- 1 sugar
- 1 milk
- 1
Instructions:
1. Mix all ingredients till well combined.
2. Pour into a greased and lined loaf tin.
3. Bake at 180 degrees celcius for approximate 45 minutes or until a skewer comes out clean.
4. Optional Extra: I like to add 1 tsp of leamon essence to my mix as well as about one tblsp of lemon zest.
Title: Butterscotch Pears
Ingredients:
- 4 pears
- 1/2 lemon
- 6 butter
- 1/4 sugar
- 1/4 dark brown sugar
- 2/3 heavy cream
- 1 vanilla extract
- 1/2 salt
- 1
Instructions:
1. Heat the oven to 375 degrees F.
2. Peel the pears, cut them in half lengthwise and, using a melon baller, scoop out the cores.
3. Rub them all over with the lemon half to prevent browning.
4. In a large (10-inch), heavy-based, ovenproof skillet, melt the butter.
5. Add the sugar and brown sugar and stir to dissolve.
6. Arrange the pears in the pan, cut side down, in a single layer.
7. Bake the pears uncovered, basting occasionally with the liquid in the pan, until they begin to soften and color slightly.
8. Depending on the pears ripeness, baking time can range from 20 minutes to 1 hour.
9. Remove the pears with a slotted spoon and set aside.
10. Transfer the pan to a burner and boil the mixture left behind over medium-high heat until it reaches a rich, golden-brown color and smells like caramel, 2 to 5 minute Slowly whisk the cream into the caramel until smooth.
11. Add the vanilla, salt, and Scotch, if using.
12. Serve the sauce over the warm pears.
Title: Bobbie's Pound Cake
Ingredients:
- 1 butter
- 1/2 sugar
- 3 eggs
- 5 flour
- 3 milk
- 1 vanilla
- 2
Instructions:
1. Do not preheat oven.
2. Cream together the butter, crisco and sugar.
3. Add eggs one at a time.
4. Beat well after each egg.
5. Add alternately the flour, milk and vanilla.
6. Mix well after each addition.
7. Grease and flour a bundt pan.
8. Put in cold over, turn the oven to 350
9. Cook at 350 one hour and 20 minutes.
Title: Easy Penuche Icing
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 1/4 milk
- 1 3/4 confectioners' sugar
Instructions:
1. Put butter and brown sugar in medium saucepan and bring to boil on medium heat.
2. Turn heat down to low and boil for 2 minutes stirring constantly.
3. Add milk and bring back to boil for 2 more minutes stirring constantly.
4. Cool to lukewarm.
5. Gradually add confectioners sugar and beat until spreading consistency.
Title: Classic Peanut Butter Cookies
Ingredients:
- 1 unsalted butter
- 1 crunchy peanut butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 1/2 baking soda
- 1/2 salt
Instructions:
1. Cream together butter, peanut butter and sugars.
2. Beat in eggs.
3. In a separate bowl, sift together flour, baking powder, baking soda and salt.
4. Stir into batter.
5. Put batter in refrigerator for 1 hour.
6. Roll into 1" balls and put on baking sheet.
7. Flatten each ball with a fork, making a criss-cross pattern.
8. Bake in a preheated 375 degree oven for 10 minutes or until cookies begin to brown.
9. DO NOT OVER-BAKE.
Title: Cocoa Apple Cake
Ingredients:
- 1 butter
- 2 margarine
- 3 sugar
- 1/2 eggs
- 2 1/2 water
- 2 flour
- 1 cinnamon
- 1/2 allspice
- 1 baking soda
- 1/2 chocolate chips
- 1 apples
- 2 vanilla
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour a 10" tube pan.
3. Cream butter (or margarine) and sugar.
4. Add eggs one at a time, beating well after each addition.
5. Add water; mix.
6. Sift together flour and remaining dry ingredients; add and mix.
7. Do NOT over-mix.
8. Add remaining ingredients.
9. Pour into tube pan.
10. Bake at 325 degrees for 60-70 minutes.
11. Cool upright on a rack 10-15 minutes.
12. Invert and remove from pan and finish cooling on a rack.
Title: Zingy Lemon Raspberry Cupcakes
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1 baking powder
- 2 lemons, zest of
- 3/4 salt
- 1 unsalted butter
- 4 eggs
- 1 lemon juice
- 1 pure vanilla extract
- 1 cream cheese
- 8 butter
- 3/4 vanilla
- 1/2 salt
- 1/2 powdered sugar
- 1 powdered sugar
- 1
- 3
- 1
Instructions:
1. Preheat oven to 325°F.
2. Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.).
3. Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer. Mix on low speed until combined.
4. Add the butter, mixing until just coated with flour.
5. In a bowl, whisk together eggs, milk, lemon juice and vanilla.
6. With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.
7. Divide batter evenly among liners, filling about two-thirds full.
8. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
9. Transfer to a wire rack to cool completely.
10. Repeat process with remaining batter. â200¨Should make about 30.
11. Raspberry Cream Frosting~ In the electric mixer, beat the cream cheese, butter and jam together until smooth.
12. Add the vanilla, salt and food coloring; mix until an even colored pink is reached.
13. Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth.
14. Place in the refrigerator until and cupcakes are cooled and ready to be frosted.
15. Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.
16. Makes 30 cupcakes.
Title: Bubblegum Cupcakes
Ingredients:
- 18 butter
- 3 butter
- 2 orange zest
- 1 1/2 confectioners' sugar
- 1/2 vanilla extract
- 1/2
- 32
- 1
Instructions:
1. Preheat oven to 350°F Line 18 muffin cups with cupcake liners.
2. On low speed, beat cake mix, 1 1/3 c water, egg whites, 2 Tbs butter, bubblegum extract and food coloring until combined (about 30 seconds). On medium speed, beat until thick and smooth (2 minutes).
3. Divide batter among liners. Bake 18-20 mins or until toothpick inserted comes clean. Cool completely on rack.
4. On medium-high speed, beat remaining butter until light and fluffy (2 mins). Gradually beat in sugar, 2 Tbs water and vanilla until smooth. If desired, transfer frosting to pastry bag fitted with large round tip. Pipe or spread over cupcakes.
5. Decorate with sprinkles, decors, and buttons. Refrigerate until ready to serve.
Title: Raspberry, White Chocolate and Almond Trifle
Ingredients:
- 3 1/2 heavy whipping cream
- 12 white chocolate
- 1 1/4 sugar
- 1/2 water
- 1/2 french-style ladyfinger cookies
- 7 frozen unsweetened raspberries
- 1 fresh raspberries
- 1.5
- 12
- 3/4
Instructions:
1. Bring 1 cup whipping cream to simmer in medium saucepan.
2. Remove from heat and add white chocolate. Whisk until smooth.
3. Cool to barely lukewarm, about 10 minutes.
4. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks.
5. Fold in white chocolate mixture.
6. Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract and from heat.
7. Quickly submerge 1 cookie in syrup; shake excess back into pan. Place dipped cookie in bottom of 14-cup trifle dish. Repeat with enough cookies to cover bottom of dish.
8. Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over.
9. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times.
10. Mound fresh berries in center of trifle. Sprinkle almonds around edge.
11. Cover and chill at least 5 hours and up to 24 hours.
Title: Rustic Pear Tart
Ingredients:
- 1 pear
- 1 all-purpose flour
- 1/3 all-purpose flour
- 2 all-purpose flour
- 1/4 sugar
- 1/8 ground cinnamon
- 1/8 nutmeg
- 1/3 salt
- 1 whole wheat pastry flour
- 2 unsalted butter
- 1 1/2 walnut oil
- canola oil
- cold water
Instructions:
1. Preheat oven to 375°F
2. Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
3. Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.
4. Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.
5. Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.
6. Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.
Title: Cherry Buttermilk Clafoutis
Ingredients:
- 1/2 sugar
- 16 sweet cherries
- 3 eggs
- 1 1/4 buttermilk
- 1/3 flour
- 2 vanilla
- 2 ginger
- 2 salt
- 1/4 powdered sugar
Instructions:
1. Preheat the oven to 375°F Grease a 9-inch pie pan with unsalted butter. Sprinkle with 1 tablespoon of the sugar.
2. Arrange the cherries in a single layer on the bottom of the pan. Set aside.
3. In a bowl, whisk together the eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and salt until smooth. Pour evenly over the fruit.
4. Bake for about 50 minutes, until golden brown around the edges and set in the center. Test by inserting a toothpick in the center—if it comes out clean, the clafoutis is ready.
5. Allow to cool slightly, then dust with confectioners’ sugar and serve.
Title: Germans Sweet Chocolate Cake
Ingredients:
- 8 boiling water
- 1/2 butter
- 1 sugar
- 2 vanilla
- 4 baking soda
- 1 cake flour
- 1 buttermilk
- 2 1/2
- 1
- 4
Instructions:
1. Melt chocolate in boiling water, cool.
2. cream butter and sugar until fluffy.
3. add egg yolks, 1 at a time and beat well after each.
4. add melted chocolate and vanilla.
5. mix well.
6. sift together; salt, soda, and flour.
7. add alternately with buttermilk to chocolate mixture, beating well. (until smooth).
8. fold in beaten egg whites.
9. pour into 3 - 8 or 9" cake pans, lined on bottoms with wax paper.
10. Bake in moderate over 350 degrees @ 30-40 minutes.
11. Cool, frost tops only. Use Coconut Pecan Frosting.
Title: Whoopie Pies
Ingredients:
- 1/2 unsalted butter
- 2 sugar
- 1/2 fine sea salt
- 2 eggs
- 1 1/2 pure vanilla extract
- 1 1/2 baking soda
- 1 buttermilk
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 3/4 boiling water
- 1 unsalted butter
- 2 confectioners' sugar
- 1 marshmallow cream
- 2 pure vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Butter two 4-inch muffin top pans.
3. Line each muffin cup in the pan with a parchment paper round, butter parchment, and set aside.
4. Cream together butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until combined, 2 to 3 minutes.
5. Add salt, eggs, and vanilla, and beat just until combined.
6. In a small bowl, mix together baking soda and buttermilk.
7. Add flour to mixer, alternating with buttermilk mixture, beginning and ending with flour.
8. In a medium bowl, whisk together cocoa powder and boiling water until smooth. Add to batter and beat until combined.
9. Fill each muffin cup with a heaping 1/4 cup batter. Transfer muffin pans to oven and bake 9 minutes, rotate pans, and continue baking 9 minutes more.
10. Let cool slightly before transferring muffin tops to a wire rack. Let cool completely; remove parchment paper. Repeat process with remaining batter.
11. FILLING:
12. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes.
13. Add Fluff and vanilla and continue mixing until well combined.
14. Place a heaping 1/4 cup filling on the bottom side of half of the muffin tops. Top with remaining muffin tops, bottom side down, to form whoopie pies.
Title: Mint Surprise Cookies
Ingredients:
- 3 flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 sugar
- 1/2 brown sugar
- 2 eggs
- 1 water
- 1 vanilla
- 1 walnut halves
Instructions:
1. Sift flour, soda, and salt.
2. Cream butter and sugar well.
3. Add eggs, water, and vanilla.
4. Blend in dry ingredients gradually; mix thoroughly.
5. Shape dough into rolls 1 1/2 inches in diameter. Wrap in wax paper. Chill at least four hours.
6. Meanwhile, melt chocolate and cut into small, round wafers (the shape isn't so important -- just enough to fill the center of the cookie).
7. Cut dough in slices 1/8" thick. Place on cookie sheet. Top one slice of dough with chocolate wafer. Cover with second slice and seal edges.
8. Top with walnut half.
9. Bake at 375 for 10-12 minutes.
Title: Gretchen's 4 Layer Chocolate Dessert
Ingredients:
- 1/2 margarine
- 1 pecans
- 8 cream cheese
- 2 chocolate instant pudding
- 3 milk
- 1 flour
- 1 powdered sugar
- 13 Cool Whip
Instructions:
1. Layer 1: soften margarine. Mix with flour, add pecans. Put into 9 x 13 baking pan and bake at 350 degrees for 20 minutes. Remove and cool completely.
2. Layer 2: Mix powdered sugar with cream cheese, add 1 cup of cool whip, and spread on crust.
3. Layer 3: Mix instant pudding with milk. Follow pkg directions and spread over layers.
4. Layer 4: Top the 3 layers with remaining Cool Whip. Garnish with shaved chocolate bar and top with cherries and chopped nuts.
Title: Peach Cream Cheese Crisp
Ingredients:
- 1 1/2 quick-cooking oats
- 1 1/3 flour
- 1 brown sugar
- 2 ground cinnamon
- 2 apple pie spice
- 3/4 butter
- 3/4 granulated sugar
- 1/4 flour
- 1 ground cinnamon
- 1 apple pie spice
- 5 cream cheese
- 1 eggs
- 2 pure vanilla extract
- 2
Instructions:
1. Preheat oven to 350F.
2. FOR THE CRUST: Mix oats, 1 1/3 cups flour, brown sugar, cinnamon, and apple pie spice in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
3. Press half of the mixture into the bottom of 13x9-inch baking dish. Reserve remaining mixture for topping.
4. FOR THE FILLING: Mix peaches, 1/4 cup granulated sugar, 1/4 cup flour, cinnamon, and apple pie spice in medium bowl. Add peaches; toss to coat. Layer over bottom crust.
5. Mix cream cheese, eggs, vanilla, 1/2 cup granulated sugar and 2 tablespoons flour in small bowl until smooth. Spread over peaches. Top with reserved oat mixture.
6. Bake 40-45 minutes or until golden brown. Cool in pan on wire rack.