lumicero/recipes-ing2inst huggingface dataset:
Title: Brownie Pudding Cake
Ingredients:
- 1 all-purpose flour
- 2/3 double-acting baking powder
- 3/4 salt
- 3/4 eggs
- 2 granulated sugar
- 1 unsalted butter
- 6 milk
- 1/2 vanilla
- 1 walnuts
- 1/2 light brown sugar
- 3/4 boiling water
- 1 1/3
Instructions:
1. Preheat the oven to 350°F Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt.
2. In another bowl whisk together the eggs, the granulated sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined.
3. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan.
4. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
5. Serve the cake hot with the ice cream, if desired (I always desire ice cream with mine).
Title: 1-2-3 Snickerdoodles
Ingredients:
- 1 eggs
- 2 cinnamon
- 1/2
- 1
Instructions:
1. Beat cake mix, eggs, oil and cinnamon in a mixing bowl.
2. Let set in refrigerator for about 10 minutes to set.
3. Roll into balls and cover with cinnamon and sugar mixture.
4. Bake for 8 minutes at 350°F
5. It's just that easy! Enjoy!
6. For Christmas I use the Golden Butter Chocolate Cake Mix and add Andes Candies chips.
Title: Chocolate and Almond Cake (Gluten Free)
Ingredients:
- 200 bittersweet chocolate
- 150 butter
- 150 icing sugar
- 150 coffee
- 6 rum
- 6
- 1
Instructions:
1. Preheat oven to 350*. Break the chocolate into small pieces and melt it with the rum and coffee on top of a double boiler.
2. Put the butter, almonds and icing sugar into a pan and stir over "low" heat until the butter melts and the ingredients are well-mixed. Stir in the chocolate mixture.
3. Remove from heat and let cool slightly. Stir in the egg yolks thoroughly ( if the mixture is not cool enough the eggs will separate) and then fold in the egg whites.
4. Turn into a 9" springform pan that you have coated with cooking spray. Bake @ 350* for 45-60 minutes. The cake will still be moist in the middle when done, and is very "fragile" due to the absence of flour.
Title: Low Fat Crock Pot Apple Pie
Ingredients:
- 8 tart apples
- 1 1/2 cinnamon
- 1/4 allspice
- 1/4 nutmeg
- 3/4 skim milk
- 2 Splenda sugar substitute
- 3/4 Egg Beaters egg substitute
- 1/2 vanilla extract
- 1 Bisquick reduced-fat baking mix
- 1 1/2 brown sugar
- 1/3 butter
- 3
Instructions:
1. Grease crock pot.
2. In a large bowl place apple slices.
3. Mix cinnamon, nutmeg and allspice and toss apples with mixture.
4. Next, combine milk, butter, sugar, eggs, vanilla and the 1/2 cup Bisquick.
5. Spoon mixture over apples.
6. Cut cold butter into the rest of the Bisquick (1 cup) and brown sugar.
7. Sprinkle this mixture over top of apples.
8. Cook on low for 6 to 7 hours or until apples are soft.
Title: Strawberry Roulade
Ingredients:
- 4 sugar
- 2/3 all-purpose flour
- 2/3 sugar
- 2 strawberry
- 1 cream cheese
- 3/4
Instructions:
1. Preaheat oven to 400°F Oil a 9 x 13 inch jelly roll pan and line with waxed paper.
2. Place egg whites in a large clean bowl and whisk until they form soft peaks. Gradually whisk in sugar. Fold in hlf the flour, then fold in the rest with the orange juice.
3. Spoon the mixture into the prepared pan, spreading evenly. Bake for 15-18 minutes, or until it is golden brown and firm to the touch.
4. Meanwhile spread out a sheet of waxed paper and sprinkle with sugar. Turn out the cake onto this and remove the lining paper. Roll up the cake loosely from the short side, with paper inside. cool.
5. Unroll and remove the paper. Stir the strawberries into the fromage frais and spread over the cake. Roll up and serve decorated with strawberries.
Title: French Crepes
Ingredients:
- 500 flour
- 5 eggs
- 1 milk
- 1 rum
- 1 salt
Instructions:
1. Put the flour and salt in a bowl. Make a well. Pour in the slightly beaten eggs into the well. Stir with a fork until mixed.
2. Stir in the rum. Add the milk slowly, stirring constantly with a fork. The batter should be smooth, so any lumps need to the broken up and blended inches Let the batter sit for 30 minutes before proceeding.
3. Brush a crepe or heavy frying pan (any size) with melted butter.
4. When the pan is hot, pour in just enough batter to thinly cover the bottom of the pan. Tilt the pan so the base is completely covered with batter. Cook crepe until golden on the bottom (1 minute or so). Flip with a metal spatula, and cook until the second side is golden.
5. Transfer crepe to a plate and cover with foil to keep warm.
6. Repeat the cooking process until the batter is used.
7. Unfilled crepes can be well wrapped and frozen.
8. The recipe can be halved, but then use only two eggs.
Title: Holiday Shortbread
Ingredients:
- 1/2 butter
- 1/3 powdered sugar
- 1 vanilla
- 1 flour
Instructions:
1. Heat oven to 325°F.
2. Combine butter, powdered sugar and vanilla in small bowl. Beat at medium speed, until well mixed.
3. Reduce speed to low and add flour. Beat until well mixed.
4. Press dough evenly into ungreased 9-inch round cake pan. This is important: Prick all over with fork. Bake for 20 to 25 minutes or until edges begin to brown. Cool 5 minutes.
5. Remove from pan; cut into wedges.
6. You can add different kinds of flavorings and mix in chopped nuts or chocolate chips if you want to, that makes them extra yummy!
Title: German Chocolate Sandwich Cookies
Ingredients:
- 1 eggs
- 2
- 1/3
- 1
Instructions:
1. Mix together cake mix, egg and oil until well combined.
2. Form dough into 1 inch balls and place on cookie sheet about an inch apart.
3. Bake in a 350 oven for 9-10 minutes or till set.
4. Spread icing onto half of the cookies and top with another cookie.
5. Enjoy!
Title: Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 3 flour
- 1 baking soda
- 1 salt
- 1 chocolate chips
Instructions:
1. cream butter,and sugars in mixing bowl;blend in eggs and vanilla.
2. mix in dry ingredients to butter mixture.
3. mix till well blended.
4. mix in chocolate chips.
5. put teaspoons full onto ungreased cookies sheet.
6. bake at 375 for 8-12 min or until golden brown.
Title: Whole Orange Cake
Ingredients:
- 1 orange
- 1 raisins
- 1/2 walnuts
- 2 flour
- 1 granulated sugar
- 1 baking soda
- 1 salt
- 1 low-fat milk
- 1/2 butter
- 2 eggs
- 1/2 butter
- 3 icing sugar
- 1 orange zest
- 1/3
Instructions:
1. Preheat oven to 350°F Grease a 13x9 inch cake pan.
2. Cake: squeeze orange; reserve juice for frosting. Grind together or finely chop in food processor orange rind and pulp, raisins and nuts. Set aside.
3. Combine remaining cake ingredients in large mixer bowl. Beat on low speed just until blended, then on medium speed for 3 minutes. Stir in orange raisin mixture. Spread batter evenly in prepared pan.
4. Bake for 35 to 40 minutes. Cool completely.
5. Frosting: beat together all ingredients until smooth and creamy. Spread over cake.
Title: Steamed Figgy Duff or Pudding
Ingredients:
- 2 baking powder
- 4 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground cloves
- 1/4 butter
- 1/2 milk
- 1/4 eggs
- 4 white sugar
- 2/3 dried figs
- 2 pecans
- 1/2
Instructions:
1. In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg, and cloves.
2. Cut the butter into the crumb mixture using a pastry blender or two knioves until the mixture is coarse and crumbly. The butter bits should be no larger than peas.
3. Mix in the milk, eggs, and sugar until well blended, then add in the figs and pecans mixing gently again.
4. Cover and let this stand for 30 minutes.
5. Preheat the overn to 250 degrees F or 120°C Grease a large steamed pudding mold. You can also use a bundt pan but you will need to cover tightly with extra heavy foil.
6. Give the pudding another stir before transfering to the pudding mold. Then transfer and set the clamps or cover tightly.
7. Place the mold into another large dish, pyrex bowl, or pot. Fill the outer dish with at least 1 inch deep with hot water, no more than 1/2 way up the mold.
8. Steam in the preheated oven for four hours or until the pudding is firm. Cool slightly before removing from the mold. This is best served with a lemon hard sauce.
Title: Marshmallow Mixed Berry Pizza
Ingredients:
- 250 marshmallows
- 200 frozen mixed berries
Instructions:
1. Make pizza base on bread maker (I use freshly made pizza bases but shop bought should be just as nice).
2. Sprinkle berries over base;.
3. Place marshmallows evenly over berries;.
4. Bake in 220 degree oven for 10 - 15 minutes (until base cooked and marshmallows melted).
5. Serve with ice cream.
Title: White Chocolate Key Lime Pie
Ingredients:
- 1 1/2 graham cracker crust
- 1/4 graham cracker crumbs
- 1/3 sugar
- 1 butter
- 11 white chocolate chips
- 1 sour cream
- 1 lime zest
- 1/3 lime juice
- white chocolate
Instructions:
1. Mix ingredients together in a 9-inch pie plate until evenly combined.
2. Press evenly onto the bottom and up the sides of the pie plate.
3. Refrigerate for 30 minutes before filling.
4. Melt together cream and chocolate chips in a small saucepan set over low heat.
5. Remove from heat, stir in sour cream, lime zest and juice.
6. Pour into prepared pie crust.
7. Cover with plastic wrap and refrigerate for 8 hours, or overnight.
Title: Nutella Meringue Cookies
Ingredients:
- 1 powdered sugar
- 2/3 granulated sugar
- 3 marshmallow cream
- 2
- 4
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. In a food processor, grind together the powdered sugar with the almond powder and cocoa so there are no lumps. Using a standing electric mixer and at slow-medium speeds, beat the egg whites until they begin to rise and hold their shape. While whipping, gradually beat in the granulated sugar until very stiff and firm.
3. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
4. Pipe the batter on the parchment-lined baking sheets in 1/2-inch circles. Tap the baking sheet a few times firmly on the counter top to flatten the meringues, then bake them for 15 minutes. Let cool completely then remove from baking sheet.
5. To assemble, you match up similar sized meringues. Depending on size of meringues, spread 1/2 – 1 teaspoon of nutella on one cookie’s inside and fluff on the other side, and then gently press the matching cookie on top, forming a sandwich.
6. You can store in an airtight container or in the fridge for at least one day before serving and the meringues can keep up to 5 days, after that they may be stored in the freezer up to 3 months!
Title: White Chocolate Macadamia Nut Donut Pudding
Ingredients:
- 1/4 unsalted butter
- 1 light brown sugar
- 1 milk
- 1/4 cinnamon
- 8 white chocolate chips
- 3 1/3 white chocolate
- 4 eggs
- 3 heavy cream
- 1 vanilla
- 7
Instructions:
1. In a sprayed 9x13, place the donut cubes.
2. Preheat the oven to 350 degrees.
3. In bowl, add eggs, sugar, cream, and milk.
4. mix well Add the vanilla and the cinnamon.
5. Stir Well.
6. Now mix in the nuts and the white chocolate chips.
7. Cool Butter and mix inches Pour over the donut cubes and bake 1 hour or till set.
8. Serve with whipped cream for topping or powdered sugar.
Title: Vineterta (Vienna Torte)
Ingredients:
- 1 butter
- 1 1/2 eggs
- 2 all-purpose flour
- 4 baking powder
- 1 cardamom seed
- 1 half-and-half cream
- 3 prune
- 1 white sugar
- 1 cinnamon
- 3/4 vanilla
- 1 prune juice
- 1
- 1/2
Instructions:
1. Cream butter well, then add sugar gradually, beating hard after each addition. Beat in eggs, one at a time.
2. Sift together flour, baking powder, and cardamom. Add small amount to creamed mixture. Mix in cream and almond extract. Now work in as much flour as possible.
3. Turn out onto pastry cloth and knead in any remaining flour. Divide dough into 5 parts and pat each part into a 9-inch greased layer pan. Bake at 375 until delicate brown.
4. To assemble filling: Put prunes through food processor or mill, then add sugar, prune liquid and cinnamon. Cook until thickened, then add vanilla.
5. Let cool, and then spread between layers of torte.
6. Top cake with a thin layer of vanilla icing. Let the torte stand for a couple of days before serving to allow the cake to soften. Serve in small slices.
Title: Boiled Fruitcake
Ingredients:
- 1 light brown sugar
- 1 hot water
- 1/4 butter
- 1 ground cinnamon
- 1/2 ground cloves
- 1/4 ground ginger
- 1/2 salt
- 1 seedless raisin
- 1/2 dried cranberries
- 1/2 dried cherries
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 pure vanilla extract
- 1
Instructions:
1. Butter a 9 x 5 x 3 inch loaf pan.
2. Preheat oven to 350 degrees F.
3. In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, raisins, cranberries, and cherries.
4. Boil for five minutes, remove from heat, and let cool till lukewarm.
5. Stir spice mixture the flour, baking soda, vanilla extract and candied fruit.
6. Pour into the prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Remove from oven and let cool on a wire rack.
8. Cover and store, if possible, for a few days before serving.
Title: Blueberry Sour Cream Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 butter
- 1 sugar
- 3 eggs
- 2 vanilla extract
- 1 sour cream
- 2 blueberries
- 1/2 brown sugar
Instructions:
1. In a mixing bowl, add the flour, baking soda, baking powder, and salt; stir to combine and set aside.
2. In another mixing bowl, add the butter and sugar; beat until light and fluffy.
3. Beat in the eggs, one at a time.
4. Add in the vanilla; stir to combine.
5. Add in the flour mixture alternately with the sour cream; stirring to combine after each addition.
6. Fold in 1 cup blueberries.
7. Grease and flour a 13x9 inch baking pan.
8. Pour half of the batter into the prepared pan.
9. Sprinkle 1 cup of blueberries evenly over batter.
10. Sprinkle evenly with the brown sugar.
11. Pour remaining batter over the top.
12. Bake at 350 degrees for 45-50 minutes or until a wooden pick comes out clean.
13. Serve with sweetened whipped cream.
Title: Simple & Light Nutella Rice Pudding
Ingredients:
- 2 1/2 skim milk
- 2 cooked white rice
- 1/2 sugar
- 1/4 vanilla extract
- 1
Instructions:
1. Combine milk, rice, sugar and nutella in a large saucepan.
2. Cook on medium heat until pudding thickens, about 30-40 minutes, stirring often.
3. Remove from heat and stir in vanilla.
4. Serve warm or chill before serving.
Title: Pumpkin Snack Cake With Apricot Cream
Ingredients:
- 12 all-purpose flour
- 3/4 eggs
- 3 sugar
- 1/2 baking powder
- 1 salt
- 1/2 cream cheese
- 12 mint leaf
- 8
Instructions:
1. Preheat oven to 350.
2. Grease an 8" springform pan or 8"x8"-inch square pan.
3. In a large bowl, beat eggs at high speed for 5 minutes. Add pumpkin butter and sugar. Fold in dry ingredients.
4. Pour into prepared pan and bake for 15 minutes. Cool.
5. Beat cream cheese and preserves until well blended. Spread cream cheese mixture over cake. Garnish with optional whipped topping and mint leaves.
Title: Oatmeal Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/3 sugar
- 1 egg
- 1 vanilla
- 3/4 all-purpose flour
- 1 cinnamon
- 1/2 baking soda
- 1/4 salt
- 1 1/2 oatmeal
- 3/4 raisins
- 1 1/2
Instructions:
1. Preheat oven to 375*.
2. With electric mixer at high speed, beat butter until soft and smooth. Add sugars beating until fluffy; stir in egg and vanilla.
3. Mix together flour, cinnamon, baking soda and salt.
4. Beat into creamed mixture on low speed until combined. Stir in oats, then raisins and 1 cup chocolate chips.
5. Using a small cookie scoop, drop batter on parchment lined baking sheets. Flatten cookies slightly.
6. Bake about 13 minutes.
7. Cook cookies on wire rack.
8. Meanwhile place remaining 1/2 cup chocolate chips in microwave dish and cook on HIGH 30 seconds or until melted when stirred. Spoon on cooled cookies ti make a pattern,.
Title: Almond Cake (Wedding Wheat Free and Lactose Free)
Ingredients:
- 200 flour
- 100 margarine
- 100 sugar
- 1 egg
- 2 lemon zest
- 1 salt
- 1 caster sugar
- 1 eggs
- 500 lemon
- 500 brandy
- 75
- 25
- 7
- 1
- 3
- 1
Instructions:
1. Grease a 20cm cake tin and cover base with a disk of baking paper.
2. Place flour in a processor with the 1 tbsp of almonds, salt and cubed margarine. Pulse until you have breadcrumbs.
3. Mix the sugar and eggs together, add to the flour and pulse until a dough forms. Roll into a ball, with the help of some flour then cover in plastic wrap and chill 1 hour.
4. Preheat oven to 170°C.
5. Mix almonds, sugar, flour, polenta flour, zest, juice, essence and eggs. mix with your hands until well blended.
6. Roll out the pastry and line the bottom and sides of the dish. Pour the mixture in the pastry case and bake for about 75 minutes (but start checking after 60 minutes) or a bit longer.
7. The cake should feel firm and springy and a skewer should come out clean.
8. Cool for an hour before turning out onto a rack. Cover when cool and leave for at least 1 day before covering with rolling icing.
9. This cake should be cut in cubes rather than slices.
Title: Chocolate-Hazelnut Baklava
Ingredients:
- 1 hazelnuts
- 12 bittersweet chocolate
- 2 2/3 sugar
- 1 1/2 cinnamon
- 1 phyllo dough
- 1 unsalted butter
- 2 water
- 1 1/2 honey
Instructions:
1. Preheat the oven to 350°. Spread the nuts on a baking sheet and bake for 12 minutes, until the skins are blistered; let cool. Leave the oven on. Transfer the nuts to a kitchen towel and rub off the skins, then transfer to a food processor and pulse until coarsely chopped.
2. Add the chocolate, 2/3 cup of the sugar and the cinnamon to the food processor and pulse until the chocolate and nuts are finely chopped and the same size.
3. Unwrap the phyllo and cover with a sheet of plastic wrap. Generously butter a 9-by-13-inch metal baking pan. Butter and stack 8 sheets of phyllo. Trim the edges. Ease the stack into the pan. Sprinkle about 2 cups of the filling over the phyllo. Butter and stack 2 more phyllo sheets; fold them in half crosswise and place over the filling. Sprinkle on another 2 cups of the filling. Top with 2 more buttered, folded sheets and 2 cups of filling. Butter and stack 3 more phyllo sheets, fold them in half and place over the filling. Fold in the overhanging phyllo on top and brush generously with butter. Using a ruler and a sharp knife, cut the baklava (through the top and bottom) into 3-inch squares (there will be a bit left on one long side). Cut each square in half to make triangles.
4. Bake the baklava for 25 minutes, then lower the oven temperature to 300° and bake for 50 minutes longer, until golden.
5. In a saucepan, bring the water, honey and the remaining 2 cups of sugar to a boil. Simmer over moderate heat for 10 minutes. Immediately ladle the hot syrup over the hot baklava and let stand until completely cool, at least 4 hours and preferably overnight.
Title: Low-Fat Cinnamon Tortilla Chips
Ingredients:
- 7 flour tortillas
- 7 water
- 3 1/2 sugar
- cinnamon
Instructions:
1. Preheat oven to 450°.
2. Cut the flour tortillas into 6 wedges each. Brush cut edges with water.
3. Sprinkle with a mixture of 1 tablespoon sugar and 1/2 tablespoon cinnamon.
4. Bake 5 to 10 minutes or until crisp.
5. Serve with fruit salsa.
Title: Mocha Crazy Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1/3 baking soda
- 1 salt
- 1/2 canola oil
- 1 vanilla extract
- 1/2 cider vinegar
- 2
- 1 1/2
Instructions:
1. Preheat oven to 375*F.
2. Sift together the flour, sugar, cocoa, baking soda, and salt into an ungreased 8-inch square baking dish.
3. In a 2-cup measure, combine the coffee, oil, and vanilla.
4. Pour the liquid over the flour mixture and mix with a whisk or fork.
5. When the batter issmooth, add the vinegar and mix quickly until incorporated.
6. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
7. Cool in the pan on a rack.
8. When completely cool, dust with confectioner's sugar or spread with vegan frosting, if you like, cut into squares, and serve.
Title: Honey Banana Pops
Ingredients:
- 1 1/3 graham cracker crumbs
- 4 bananas
- 1/2 honey
- 8
Instructions:
1. Spread your topping choices on a plate. Cut bananas in half crosswise. Insert a popsicle stick into each cut end.
2. To assemble, hold each banana half over plate or waxed paper to catch drips. Spoon about 1 tablespoon of honey over banana, rotating and smoothing with back of spoon to coat all sides. You can also squeeze honey from a plastic honey bear container and smooth out with a spoon.
3. Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere. Place pops on waxed paper lined cookie sheet.
4. Repeat with remaining bananas, honey and topping. Serve at once.
Title: Persimmon Bundt Cake
Ingredients:
- 4 baking soda
- 1 1/2 sugar
- 1 3/4 butter
- 1/2 vanilla extract
- 3 all-purpose flour
- 2 ground cinnamon
- 2 salt
- 1 ground allspice
- 1/2 ground cloves
- 1/2 walnuts
- 1/4 dried currant
- 3/4 confectioners' sugar
- 3/4
Instructions:
1. Position rack in center of oven and preheat to 350°F.
2. Butter and flour Bundt pan.
3. Peel persimmons.
4. Press pulp through coarse sieve into medium bowl.
5. Measure 1 1/3 cups persimmon puree into small bowl.
6. Mix baking soda into puree and set aside.
7. Beat sugar and butter in large bowl until blended (mixture will be grainy).
8. Add eggs, 1 at a time, beating well after each addition.
9. Mix in vanilla.
10. Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
11. Mix in persimmon mixture, walnuts and currants.
12. Transfer batter to prepared pan.
13. Bake cake until tester comes out clean, about 55 minutes.
14. Cook cake in pan on rack 5 minutes.
15. Turn out cake onto rack; cool completely.
16. Sift confectioners’ sugar over cake.
Title: Twinkie Banana Split
Ingredients:
- 4 bananas
- 4 vanilla ice cream
- 1 frozen non-dairy topping
- 1 cashews
- 1 maraschino cherries
- 1
- 1/2
- 4
Instructions:
1. Place 1 Twinkie in each of 4 banana split dishes and arrange a banana half on either side of each Twinkie.
2. Place 2 small scoops of ice cream with each Twinkie.
3. Top with the strawberry and pineapple toppings and a dollop of whipped topping.
4. Sprinkle on the cashews and top with a cherry.
5. Serve at once.
Title: Peach Blueberry Crisp
Ingredients:
- 6 blueberries
- 2 brown sugar
- 1/3 all-purpose flour
- 2 cinnamon
- 1 brown sugar
- 1 butter
- 1/4
- 3
Instructions:
1. Combine peaches and blueberries in an 8 cup casserole.
2. In a small bowl, combine sugar, flour and cinnamon.
3. Add this mixture to the casserole.
4. Mix well with fruit.
5. Topping-----------.
6. Combine rolled oats, sugar and cinnamon.
7. Cut in butter until crumbly.
8. sprinkle over fruit mixture.
9. Bake at 350°F for 25 minutes or microwave on high for 10 minutes, until mixture is bubbling and fruit is fork tender.
10. Serve warm or cold.
Title: Mocha Brownies
Ingredients:
- 1 water
- 1/3 egg
- 1/3 pure vanilla extract
- 1 -2 instant espresso
- 1/2
- 2
Instructions:
1. I dump the dry mix into a large mixing bowl and add the two tsps of instant espresso to the dry mix.
2. In a measuring cup I put the 1/3 cup oil and 1/3 cup water, then add the vanilla and coffee flavoring, makes it easier for me.
3. Add the egg to the dry mix and then all the rest of the wet ingredients.
4. Stir by hand, as directed on the box, about 50 strokes - or until there aren't any ( or many) dry lumps.
5. Scrape the bowl into a prepared baking pan. The box calls for a 13 x 9 pan, but I spray the bottom of an 8x8 square pan with cooking spray and use that.
6. The package calls for a much longer baking time than I find necessary. I use my Cuisinart Toaster/ Oven/ Broiler and it takes 35 minutes at 350 degrees for it to be perfect.