lumicero/recipes-ing2inst huggingface dataset:
Title: Brewton Blueberry Cobbler
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 shortening
- 1 egg
- 1 vinegar
- 1/3 water
- 6 fresh blueberries
- 2 sugar
- 1/4 cornstarch
- 1 cinnamon
- 3 lemon juice
Instructions:
1. Using a pastry blender, mix first three ingredients (of crust) together until shortening is the size of peas.
2. Quickly mix in other ingredients.
3. Work quickly and do not overmix.
4. Roll out pie crust and place in a metal sheet cake pan.
5. (Glass pans will stick.) Crust will extend on all sides.
6. Dredge fresh, washed blueberries in sugar, cinnamon and cornstarch and place in pan.
7. (Blueberries should come to top of pan.).
8. Sprinkle with lemon juice.
9. Fold crust over top of cobbler.
10. Bake at 350° for 1 1/2 hours or until filling is bubbling and crust is golden brown.
11. Serve warm with vanilla ice cream.
Title: Beat the Blues Brownies
Ingredients:
- 250 dark chocolate
- 300 butter
- 2 plain flour
- 1/2 baking powder
- 1 brown sugar
- 1 3/4 eggs
- 4
- 100
Instructions:
1. Pre heat oven to 160 C.
2. Melt chocolate and butter in bowl over boiling water.
3. Set aside to cool.
4. Place flour, cocoa and baking powder in big bowl.
5. Add sugar, eggs and melted chocolate mix.
6. Stir till just combined.
7. Fold through honeycomb.
8. Spoon mix into greased and lined 20 x 30 cm slice tin.
9. Bake 40 - 45 minutes, cool in tin.
Title: Brownie Pie
Ingredients:
- 1 margarine
- 2/3 sugar
- 1 eggs
- 3 vanilla extract
- 1 1/2 flour
- 6 walnuts
- 1 1/2
Instructions:
1. Preheat oven to 325°F Combine margarine, cocoa and sugar in a bowl; blend well. Add eggs 1 at a time, mixing well after each addition.
2. Add vanilla and flour mix until smooth. Add 1 cup walnuts and mix well.
3. Pour into a greased 9-inch pie plate. Sprinkle with remaining walnuts over the top.
4. Bake for 30 minutes or until brownie pulls from the sides of the pie plate. Cool for 5 minutes before cutting into wedges.
5. Great served warm with a scoop of vanilla ice cream.
Title: Fresh Fruit Pudding for 2
Ingredients:
- 1/2 pineapple chunk
- 1 sugar-free instant vanilla pudding mix
- 1/2 apple
- 1/2 orange
- 1/2 banana
Instructions:
1. Drain pineapple; reserve juice. Set aside.
2. In a small bowl, combine pudding mix and about 1/4 cup of reserved pineapple juice; blend thoroughly.
3. In a small bowl, combine fruit.
4. Gently fold pudding into fruit.
5. Chill and serve.
Title: Blueberry Pineapple Cream (No Bake)
Ingredients:
- 4 butter
- 6 sugar
- 6 marshmallows
- 30 crushed pineapple
- 1 cream cheese
- 2 Cool Whip
- 1
Instructions:
1. Preheat oven to 350°.
2. Toast corn flakes in a 13X9" pan for 8-10 minutes. Be careful not to burn, not all ovens bake the exact same.
3. Combine butter and sugar.
4. Pour over cereal;stir until evenly coated.
5. Press in the 13X9" pan. Refrigerate for 30 minutes.
6. In medium saucepan, stir marshmallows and the reserved pineapple juice.
7. over low heat until melted. Cool for 10 minutes.
8. In large mixing bowl, beat cream cheese until smooth.
9. Add marshmallow mixture; beat well.
10. Fold in the pineapple and whipped topping; spread half over crust.
11. Cover with pie filling, and chill for 30 minute.
12. Fold in the pineapple and Cool Whip.
13. Pour half of this mixture over the base.
14. Spoon blueberry pie filling over the top. Freeze for 2 hours.
15. Refrigerate remaining cheese mixture. After 2 hours, spread the cheese mixture over the blueberries.
16. Refrigerate.
Title: Gluten Free Molasses Crinkles
Ingredients:
- 1/2 butter
- 1/4 white sugar
- 1 brown sugar
- 1 egg
- 1/2 molasses
- 1 1/4 buckwheat flour
- 1 xanthan gum
- 2 baking soda
- 2 salt
- 1/4 ground cinnamon
- 2 ground cloves
- 3/4 ground ginger
- 2 granulated sugar
Instructions:
1. Preheat the oven to 350 degrees.
2. Mix all the dry ingredients together and remove all lumps.
3. Mix in the butter, egg and molasses.
4. Shape the dough into balls and drop onto the cookie sheet.
5. Bake for around 15 minutes and remove the cookies from the cookie sheet immediately.
Title: Chocolate Intrigue Marble Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 butter
- 2 sugar
- 3 eggs
- 1 milk
- 2 vanilla
- 3/4 baking soda
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour, powder and salt and set aside.
3. Cream butter, gradually adding sugar, until light and fluffy.
4. Blend in one egg at a time, beating well after each addition.
5. Combine milk and vanilla and add alternately with dry ingredients, ending with dry ingredients.
6. Blend well after each addition.
7. Turn two thirds of the batter into well greased and floured tube pan.
8. Add to remaining batter the chocolate syrup and baking soda and mix well.
9. Spoon chocolate batter over white batter.
10. DO NOT MIX!
11. Bake for 65 minutes or until cake tests done.
12. Cool for about 15 minutes on rack and remove from pan.
13. Cool completely and then frost.
Title: Caramel Apple Pie Cupcakes
Ingredients:
- 3/4 butter
- 1 3/4 sugar
- 2 eggs
- 3 vanilla extract
- 2 1/2 baking powder
- 2 1/2 all-purpose flour
- 1 1/4 milk
- 2 butter
- 2 ground cinnamon
- 1/4 ground nutmeg
- 3 sugar
- 3 apples
- 1 salt
Instructions:
1. Preheat oven to 375 degrees.
2. Make the cupcake batter. In a large bowl, cream together the butter and sugar. Add the eggs one at a time. Stir in the vanilla and baking powder.
3. Add the flour and milk in batches, starting with flour and ending with flour. Stir until the batter is smooth and silky.
4. Fill paper-lined muffin tins with the batter 3/4 full.
5. Bake for 18 to 20 minutes. Allow to cool completely before decorating.
6. While the cupcakes are cooling, make the apple pie filling. Heat the butter in a large skillet over medium-high heat. Stir in the cinnamon, nutmeg and sugar. Cook until the mixture begins to bubble, about 1 minute.
7. Lower the heat to medium. Stir in the apples and salt. Cook and stir occasionally until the apples are tender, about 10 minutes. Remove from the heat and cool.
8. Assemble the cupcakes. Using a paring knife, cut out the middle of each cupcake using the coning method.
9. Spoon the apple mixture into each cupcake and drizzle caramel over all.
10. Top with whipped cream and decorate.
11. Enjoy!
Title: Mississippi Cream Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 3 sugar
- 6 eggs
- 1 vanilla extract
- 2 cake flour
- 3
Instructions:
1. Preheat oven to 325°F Grease and flour a 12-cup Bundt pan, tube pan or two 9-by-5-inch loaf pans.
2. Combine butter, cream cheese, sugar, eggs and egg yolk, and vanilla in large bowl; beat until smooth.
3. Add cake flour ½ cup at a time. Stir together until smooth.
4. Pour into pan. Bake 70 minutes or until a toothpick inserted in the center comes out clean. Serves 16.
Title: Trifle Custard
Ingredients:
- 1 sugar
- 1/3 cornstarch
- 6 milk
- 2 half-and-half
- 1 3/4 vanilla extract
- 1
Instructions:
1. Whisk together all ingredients in a heavy saucepan.
2. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened.
3. Remove from heat.
4. Place pan in ice water; whisk occasionally until cool.
5. Chill completely, about 2 hours.
Title: Chocolate Dipped Hazelnut Crescents
Ingredients:
- 125 butter
- 1 vanilla essence
- 1/4 caster sugar
- 1/4 brown sugar
- 1 egg
- 2 hazelnut meal
- 1/2 self-raising flour
- 1/2 plain flour
- 1 1/4 ground cinnamon
- 1/2 icing sugar
- 1/2 white chocolate
- 250
Instructions:
1. Beat butter, essence, caster sugar, brown sugar and egg in a small bowl with electric mixer until smooth.
2. Stir in cream, hazelnut meal, flours and cinnamon.
3. Turn dough onto floured board and knead gently until smooth.
4. Cover and refridgerate for 30 minutes.
5. Shape level tablespoons of dough into crescents by rolling between hands and making horseshoe shapes.
6. Place about 3 cm apart on greased oven trays.
7. Bake in moderate oven for about 15 minutes or until browned.
8. Lift onto wire racks and cool.
9. Melt chocolate in a double saucepan or in the microwave.
10. Be careful when melting chocolate in the microwave.
11. It burns very easily.
12. Cook on low for 15 seconds at a time and stir each time until it is melted.
13. Transfer chocolate into a deep bowl.
14. Dip crescents, open end first, into chocolate and drain well.
15. Place onto baking paper to set.
16. Dust with icing sugar and serve.
Title: Pusheen Macarons
Ingredients:
- 3 granulated sugar
- 1/4 confectioners' sugar
- 1 water
- 1 1/2
- 1
Instructions:
1. Combine the confectioners sugar and almond flour in a fine mesh sieve and sift together into a bowl. Set aside.
2. Beat the egg whites at medium speed until foamy, and then add the sugar. Continue to whip at medium speed until stiff and glossy.
3. Take 1/3rd of the egg whites and add to the sugar-almond mixture, until it is all moistened, and then fold in the remaining egg whites. The mixture will loosen and deflate. Fold until it is a sticky batter, like a boxed cake mix. Separate into four bowls. Tint each one with a different color and stir inches Transfer to piping bags.
4. Cut 1/4 inch opening into pastry tip, and then pipe mounds the size of a quarter, at least two inches apart. Pipe the entire sheet pan in desired colors before moving to next step.
5. Rap the pan to release any bubbles. Pipe small dollops to create pusheen’s ears onto each macaron. Go back over each with a toothpick, and refine the shape.
6. Allow the macarons to dry for a minimum of 30 minutes, until they have a dull outside shell. If it is humid, it may take longer.
7. Bake the macarons, one sheet at a time, in the center of the oven for 12 minutes. Rotate halfway through cooktime. Remove and allow to cool before removing.
8. To decorate, combine confectioners sugar and water. Tint royal icing in desired colors and pipe onto macarons. Decorate pusheen designs onto half of the macarons.
9. Assemble the macarons by piping 1 teaspoon buttercream onto flat side of the undecorated macarons. Sandwich together with decorated faces.
10. TIP: Dry near a fan or air conditioner to speed process.
Title: Cranberry Chocolate Chip Biscotti
Ingredients:
- 2 1/4 flour
- 1 sugar
- 1 baking powder
- 1/2 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 2 eggs
- 2 craisins
- 1
- 1 1/4
- 3/4
- 1/2
Instructions:
1. Pre heat 325.
2. Combine dry ingredients.
3. whisk eggs and egg whites with extrat.
4. add to dry ingredients and mix with electric mixer.
5. add craisins almonds and chips.
6. On floured surface divide batter in half and patt each half into two logs 14 inches long and 2 inches wide.
7. Place on butterd cookie sheet abd vake for 30 minutes.
8. Reduce temp to 300.
9. Cut biscotti into 1/2 inch slices and stand up right on chookie sheet.
10. Bake for 20 more minutes.
11. Let cool and store in a loosely covered container.
Title: Summer Shortcakes
Ingredients:
- 1/2 old fashioned oats
- 1 all-purpose flour
- 1/2 whole wheat flour
- 1/4 light brown sugar
- 2 baking powder
- 1/2 salt
- 1/4 baking soda
- 3/4 low-fat buttermilk
- 3 canola oil
- 1 egg
- 1 strawberry
- 1 blackberry
- 1 blueberries
- 1 raspberries
- 2 granulated sugar
- 1 fresh lime juice
- 4 reduced-fat cream cheese
- 1/3 confectioners' sugar
- 1 nonfat plain yogurt
- 1/2 lime peel
Instructions:
1. Prepare shortcakes: Preheat oven to 425 degrees. Spray a large cookie sheet with nonstick cooking spray. Place oats in a blender and blend until they are finely ground.
2. In a large bowl, with a wire whisk, combine ground oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, and baking soda until blended. Break up lumps of brown sugar with fingers if necessary.
3. In a small bowl, with wire whisk, mix buttermilk, oil and egg until well blended. Add buttermilk mixture to oat mixture and stir just until blended.
4. Spoon dough by 1/4 cups onto prepared cookie sheets, 3 inches apart, making 8 mounds. Bake 12-14 minutes or until firm when pressed. Transfer shortcakes to a wire rack to cool.
5. Meanwhile prepare berries: In a medium bowl, combine berries, granulated sugar, and lime juice. Makes 6 cups. Set berries aside.
6. Prepare filling: In another medium bowl, with mixer at medium speed, combine cream cheese, confectioner's sugar, and 1/2 cup yogurt. With rubber spatula, gently fold in lime peel and remaining yogurt.
7. To serve, split Shortcakes in half. Place bottom half of a shortcake on each of 8 dessert plates. Top with filling and berries. Replace shortcake tops.
Title: P.B.J.(sandwich-shaped ) Cookies:
Ingredients:
- 3/4 light brown sugar
- 1/2 butter
- 1/3 chunky peanut butter
- 1 egg
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1/4 baking powder
- 1/8 salt
- 2
Instructions:
1. In medium-size bowl, with electric mixer on medium speed, beat brown sugar, butter & peanut butter until light & fluffy.
2. Beat in egg & vanilla until well mixed.
3. Reduce mixer speed to low; gradually beat in flour, baking powder & salt.
4. Gather dough into a ball: form into a 12-inch long log, With fingers, press dough to resemble a loaf of bread by making top round & squaring off bottom.
5. Wrap & refrigerate dough several hours or until firm enough to slice.
6. Heat oven to 350*f.
7. Lightly grease 2 baking sheets.
8. With sharp knife, cut dough crosswise into 1/4- inch thick slices.
9. Place slices, 1 inch apart, on greased baking sheet.
10. If necessary, reshape cookie slices to resemble a slice of bread.
11. Bake cookies 8-10 minutes ot until just golden brown at edges.
12. Cool cookies 2 minutes on baking sheet, than transfer to wire rack & cool completely When cookies are cool, turn half side down on work surface.
13. Spoon 1/4 teaspoon grape jelly on each and top with another cookie, right side up.
14. Gently press cookies together to spread jelly evenly.
15. Store in airtight container.
Title: GÂteau De Sirop-Louisiana Cane Syrup Cake
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 ground ginger
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/3 sugar
- 2 eggs
- 3/4 vegetable shortening
- 1/2
- 1
Instructions:
1. Combine dry ingredients in a large mixing bowl.
2. Add milk, eggs one at a time, shortening and cane syrup.
3. Beat *gently* only until all ingredients are mixed together (do NOT overbeat!
4. Pour batter into a well greased bundt or tube pan and bake at 350°F for 30 to 35 minutes.
5. Serve with a dollop of whipped cream with a little line of cane syrup and a sprinkle of cinnamon over it.
Title: Spiced Shortcakes With Sauteed Pears
Ingredients:
- 2 flour
- 1/3 oats
- 1/3 brown sugar
- 1 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 ground ginger
- 1/4 butter
- 1/2 1% low-fat milk
- 1/4 water
- 1 water
- 1 sugar
- 1 bosc pears
- 5 1/2 fresh lemon juice
- 2 butter
- 1 brown sugar
- 3 vanilla extract
- 1 non-fat vanilla yogurt
- 2 1/2
Instructions:
1. Preheat oven to 375°.
2. Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk.
3. Cut in 1/4 cup butter with a pastry blender or 2 knives until butter pieces are pea-sized.
4. Add milk and 1/4 cup water; stir just until moist.
5. Drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray.
6. Flatten dough to 1/2-inch thickness using lightly floured hands. Let stand 5 minutes.
7. Combine 1 tablespoon water and egg white.
8. Brush egg white mixture over dough; sprinkle evenly with granulated sugar.
9. Bake for 15 minutes or until golden. Remove from pan; cool on a wire rack.
10. To prepare filling, combine pears and lemon juice; toss to coat.
11. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add pear mixture; sauté 2 minutes.
12. Stir in 3 tablespoons brown sugar; bring to a boil. Reduce heat to low; simmer for 5 minutes or until the sauce thickens slightly, stirring occasionally.
13. Remove from heat; stir in vanilla.
14. Split each shortcake in half horizontally using a serrated knife. Spoon about 1/3 cup pear mixture over bottom half of each shortcake; top each serving with top of shortcake and 1/4 cup yogurt.
Title: Berry Sorbet and Strawberries With Crepe Wedges
Ingredients:
- 1 strawberries
- 4 mint
- 4
Instructions:
1. Preheat oven to 180C fan forced.
2. Cut the crepe into 8 wedges, then put on a baking tray and bake, turning once for 8 to 10 minutes or until crepe wedges are golden brown and set aside for 10 minutes to cool and turn crispy.
3. Put 2 scoops of sorbet in each dish and top with the strawberries and mint leaves to serve and accompany with the crepe wedges.
4. VARIATION - replace the berry sorbet with lemon sorbet and strawberries with 100 grams defrosted frozen raspberries or a mixture of raspberries and blueberries.
Title: Vegan Pumpkin-Pie Brownies (Gluten-Free)
Ingredients:
- 4 bittersweet chocolate
- 1 pumpkin
- 3/4 sugar
- 1/4 canola oil
- 1 vanilla extract
- 3/4 cornstarch
- 1/4 xanthan gum
- 1 baking soda
- 2 salt
- 1/4 pumpkin
- 1/4 cornstarch
- 1 soymilk
- 2 sugar
- 1/2 vanilla extract
- 1/3 ground ginger
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground allspice
- 1 semisweet vegan chocolate chips
- 1
Instructions:
1. Preheat oven to 350°F Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
2. To make the brownie layer:.
3. In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, cornstarch, xanthan gum, baking soda and salt and stir to combine, then mix in the melted chocolate.
4. To make the pumpkin layer:.
5. Mix all ingredients in a large mixing bowl and beat until thoroughly combined.
6. To assemble:.
7. Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
8. Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.
Title: Dairy/Egg/Nut-Free Dried Fruit Cookies
Ingredients:
- 2 bananas
- 3 tahini
- 3/4 dried cranberries
- 1/4 sunflower seeds
- 1/4
Instructions:
1. Preheat oven to 350°F Grease a baking sheet or line with parchment paper.
2. Place banana slices in a medium bowl. Mash with a fork until smooth, then add tahini and mix well.
3. Add remaining ingredients and stir well.
4. Roll the dough into balls, using about 2 Tbsp each.
5. Place on baking sheet and press balls down to about 1/2 inch thickness.
6. Bake for about 20 minutes until golden then place sheet on rack to cool.
Title: Cheddar Apple Pizza
Ingredients:
- 1 granny smith apples
- 5 sharp cheddar cheese
- 1/2 brown sugar
- 1/2 walnuts
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 2
Instructions:
1. .Roll the pastry to fit a greased 12' pizza pan. Flute the edges. Bake the crust at 400 degrees for 10 minutes. Arrange the apple slices in a single,.
2. circular pattern. Sprinkle the cheese on top of the apples. Combine the.
3. brown sugar, nuts and spices and sprinkle over the cheese. Dot the top with.
4. pieces of cold butter. Bake at 400 degrees for 20 minutes. Serve warm.
Title: Double Banana Cream Pie
Ingredients:
- 1 bananas
- 4 cornstarch
- 2 dark brown sugar
- 6 vanilla extract
- 1/4 table salt
- 3/4 unsalted butter
- 2 heavy cream
- 1/2
- 4
- 1 1/2
- 3
Instructions:
1. Heat oven to 375 degrees F, arrange rack in upper third, and place a baking sheet on rack while oven heats.
2. Peel 1 banana and place in a blender with milk, egg yolks, cornstarch, sugar, vanilla, and salt and process until smooth. Pour into a small saucepan, bring to a simmer over medium heat and cook, stirring constantly until mixture bubbles and is thick, about 7 to 8 minutes. Remove from heat and stir in butter, a few pieces at a time, until melted. Set aside to cool slightly.
3. Pour in filling into the pie shell and evenly smooth with a spatula. Slice remaining 3 bananas into 1/2-inch pieces and arrange on top of custard. Smooth whipped cream over top, loosely cover in plastic, and set in refrigerator until cool and set, at least 3 hours.
4. Whipped cream:.
5. Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
6. When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
7. Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.
Title: Easy Mini Dump Cake
Ingredients:
- 1 fresh strawberries
- 1/2 cinnamon
- 1 Fleischmann's margarine
- 3
Instructions:
1. Preheat oven to 350°F.
2. Chop strawberries into small pieces. Pour into the bottom of a loaf pan that has been sprayed with cooking spray.
3. Sift cinnamon and cake mix together. Pour evenly over strawberry layer.
4. Cut margarine into thin pieces, placing them at intervals over the cake mix layer. Try to cover as much area as you can.
5. Spray top with cooking spray. Bake for about 35 minutes.
Title: Caramelized Pears
Ingredients:
- 1 lemon
- 6 pears
- 2 butter
- 1/2 white wine
- 1/4 black pepper
- creme fraiche
Instructions:
1. Squeeze juice from lemon.
2. Measure and reserve 1 tblsp of juice; add remaining juice to cold water in large bowl.
3. Pare, quarter and core one pear at a time and place in acidulated water.
4. Drain pears; pat dry with paper toweling.
5. Heat butter in large skillet over medium-high heat.
6. When foam subsides, add pears; increase heat to high.
7. Saute pears until just golden on all sides, about 10 minutes.
8. Add wine.
9. Boil and cook until wine is reduced to thick glaze, about 5 minutes.
10. Sprinkle pears with sugar and reserved lemon juice.
11. Cook, stirring gently, over medium heat, until pears are lightly glazed.
12. Give a good grind (but not too much) of coarse black pepper.
13. Serve warm with a dollop of crème fraiche.
Title: Fresh Fig and Peach Crumble
Ingredients:
- 8 unsalted butter
- 1/3 sugar
- 2 sugar
- 1 all-purpose flour
- 2 all-purpose flour
- 1 salt
- 1 fig
- 1 fresh lime juice
- 1 ground cinnamon
- 1/2 powdered sugar
- vanilla ice cream
Instructions:
1. Add the butter and 1/3 cup sugar to a large bowl.
2. Using an electric mixer, beat about 3 minutes, or until well combined.
3. Add in 1 cup flour and salt; beat on low speed just until the flour is incorporated; the mixture should be dry and crumbly.
4. Scrape the flour from the bottom and edges of the bowl, pressing it into the pastry.
5. The pastry should still be crumbly.
6. Refrigerate the pastry until ready to use.
7. Combine the peaches and figs in a big bowl.
8. Add in the lime juice; toss to blend.
9. In a smaller bowl, mix together the 2 tablespoons flour and 2 tablespoons sugar and the cinnamon; stir to blend.
10. Sprinkle the cinnamon/sugar/flour mixture over the fruit.
11. Fold gently, just to blend without crushing the fruit.
12. Spoon the fruit into a lightly buttered 1 1/2 to 2 quart shallow dish.
13. Sprinkle the cold pastry crumbs evenly over the fruit.
14. Bake in a 350°F oven for about 35 to 40 minutes or the top is golden brown and the fruit bubbly.
15. Let cool slightly.
16. Sprinkle with powdered sugar and serve warm with ice cream.