lumicero/recipes-ing2inst huggingface dataset:
Title: Light Fruit/Christmas Cake
Ingredients:
- 8 caster sugar
- 6 light brown sugar
- 2 orange
- 1 eggs
- 4 irish cream
- 1 all-purpose flour
- 11 baking powder
- 3/4 ground mixed spice
- 3 ground cinnamon
- 1/2 raisins
- 6 currants
- 6 sultanas
- 6 brandy
- 2 walnuts
- 2
- 4
- 3
Instructions:
1. Preheat the oven to 150c/300f/gas 2. Grease a deep 8 inch round or 7 inch square tin. Line the base & sides with a double thickness of greaseproof paper & then grease this as well. Make sure the paper lining the sides are taller than the tin.
2. Beat the eggs & Baily's together in a jug or bowl. Sift the flour, sugar & spices into the fruit mixture. Add the beaten egg mixture to the other ingredients. Beat together thoroughly with a wooden spoon for 2-3 minutes, until completely combined. DO NOT USE A FOOD PROCESSOR.
3. Spoon the mixture into the prepared tin. Level with the back of a spoon.
4. Make a slight indentation in the centre of the mixture so it will rise evenly.
5. Bake in the centre of the oven 2 1/2 - 3 1/2 hours. Test the cake after 2 1/2 hours by inserting a clean metal skewer into the centre of the cake. If it is cooked, the skewer will come out clean & the centre will be firm when pressed lightly. If it is not cooked, return to the oven, but test at intervals. If the top is browning too quickly, place a disc of foil or brown paper over it to reduce burning.
6. Once cooked, remove from the oven & allow to cool completely in the tin. Turn the cake out onto a wire wrack, leaving the lining paper on. Using a clean skewer, prick the top of the cake in places. Spoon over a dessert spoon of Brandy. Wrap the cake in foil or muslin, if available. Place in an airtight tin.
7. Feed the cake with Brandy at intervals (once very two weeks) until required.
8. If using as Christmas cake, the cake can be iced as usual, or you can decorate with just a dusting of icing sugar & ribbon.
Title: Most Tender Pie Crust
Ingredients:
- 1 1/4 flour
- 1 whole wheat pastry flour
- 1/2 nutmeg
- 1/4 baking powder
- 1 sea salt
- 5 7/8 rice vinegar
- 1/3
- 1
Instructions:
1. In a large bowl with a pastry blender or two knives, cut lard into flour and salt until particles are the size of small peas.
2. In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth.
3. Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined.
4. Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!).
5. Roll out and bake as your recipe directs.
Title: Lemon Creme Brulee
Ingredients:
- 2 heavy cream
- 2 lemon, zest of
- 1 sugar
- 1/2 sugar
- 6 vanilla extract
- 1
- 5
Instructions:
1. Preheat an oven to 300°F.
2. Line a shallow baking pan with a kitchen towel.
3. Have a pot of boiling water ready.
4. In a small saucepan over medium-high heat, bring the lemon juice to a boil.
5. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 tablespoon, 3 to 5 minutes.
6. In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar.
7. Cook, stirring occasionally, until steam rises, 2 to 3 minutes.
8. Remove the pan from the heat and let stand for 15 minutes.
9. In a bowl, whisk together the vanilla and egg yolks until smooth and combined.
10. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice.
11. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3 1/2 ounce ramekins.
12. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins.
13. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.
14. Remove the ramekins from the pan and transfer to a wire rack.
15. Cool the custards to room temperature, about 1 1/2 hours, then refrigerate for 3 hours.
16. Sprinkle 1 teaspoon sugar evenly over the surface of each custard.
17. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.
18. Serve immediately.
Title: Vanilla Spritz Cookies
Ingredients:
- 230 butter
- 1 sugar
- 1 egg
- 2 1/2 vanilla extract
- 1/2 salt
- 2 1/2 flour
Instructions:
1. Preheat oven to 190°C.
2. Beat butter and sugar until light and fluffy.
3. Add egg, vanilla and salt, mix well.
4. Gently mix in the sifted flour using a spoon.
5. Pack dough into the cookie press, as per instructions for using your cookie press.
6. Press cookies onto trays, spacing about 2cm apart (one inch).
7. Bake 10 - 12 minutes, or until lightly golden.
8. Gentley transfer to a wire rack to cool.
9. Decorate as desired, or eat plain.
10. Store cookies in an airtight container. Cookies can be frozen to preserve freshness.
11. Makes about 4 dozen cookies.
Title: My Passover Jelly Roll
Ingredients:
- 4 eggs
- 3/4 sugar
- 1 vanilla extract
- 1/4 potato starch
- 1/2 matzo meal
- 1 baking powder
- 1/2 salt
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 375 degrees. Thoroughly grease a jelly roll pan approximately 10" by 15". Cut a piece of parchment or waxed paper about 1 inch larger on all sides than the baking pan. Press paper into the baking pan allowing the excess to hang over the edges.
2. Mix potato starch, cake meal, baking powder, and salt in a medium bowl with a fork or whisk.
3. In the small bowl of an electric mixer, beat the egg yolks until light and fluffy. Gradually add the sugar and beat until creamy. Add the vanilla and blend well.
4. In the large bowl of an electric mixer, beat egg whites until stiff but not dry. Gently fold in the yolk mixture. Next sift the dry ingredients into the batter while continuing to run the mixer on fold.
5. Pour batter into prepared pan and spread with a spatula to distribute it evenly. Bake in the center of the oven for 12 minutes. [Do not over cook or burn.] Cake should spring back when touched.
6. Remove from oven and immediately loosen the edges of the cake with a small spatula. Turn cake out onto aluminum foil or clean dish towel that has been generously sprinkled with confectioners' sugar. Remove parchment paper.
7. Sprinkle with confectioners' sugar over cake. Spread preserves evenly over the cake. Roll up gently from the long edge. Dust with confectioners' sugar. Let cool completely.
8. To serve, cut ino slices approximately 1 inch thick, and display neatly on serving platter. Top with whipped cream if desired. The roll can also be filled with whipped cream, ice cream, or a custard filling.
Title: Ricotta cheese triangles
Ingredients:
- 1/2 cream cheese
- 1 ricotta cheese
- 1 large-curd cottage cheese
- 1/2 granulated sugar
- 18 nutmeg
- 1/2 filo pastry
- butter
Instructions:
1. Using an electric mixer, beat the cream cheese at high speed until light and fluffy.
2. Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg.
3. Beat for 1 minute at high speed, then set aside while you prepare the filo.
4. Lay the filo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap.
5. By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them.
6. Then lay 2 sheets at right angles over the center, using the"base" as a diamond, not a square, brushing the center of each with butter.
7. Divide the filling into 3 parts and spread one part over the filo to form a 7-inch square.
8. Set the rest of the filling aside.
9. Fold the top filo sheet over the cheese and brush with butter, and continue folding the filo over the cheese to make a square, brushing each time with butter.
10. With a wide spatula, lift the bougatsa and invert onto a cookie sheet.
11. Brush the top with butter and set aside.
12. Repeat with the remaining filo, filling until all 3 square pies are folded.
13. Bake in a 350 degree oven for 15 to 20 minutes or until the filo puffs up and turns a golden chestnut color.
14. Cut into small squares and sprinkle with additional sugar.
15. Serve piping hot.
Title: Sam's Grilled Pound Cake With Fresh Fruit
Ingredients:
- 6 sugar
- 1 Chambord raspberry liquor
- 1 blueberries
- 2 raspberries
- sugar
Instructions:
1. Put whipping cream, sugar and Chambord in mixer, and whip cream until thick - set aside in fridge.
2. Heat grill to medium and grill slices until each piece gets grill marks.
3. Place cake on bottom of plate, add a scoop of whipped cream, fruit, a little more cream and a light sprinkle of the brown sugar.
Title: Chocolate Cake in a Mug
Ingredients:
- 4 cake flour
- 4 sugar
- 2 egg
- 1 milk
- 3 vanilla
- 3 chocolate chips
- 1
- 3
Instructions:
1. Add flour, sugar and cocoa to a coffee mug. Mix well.
2. Add egg and mix thoroughly.
3. Pour in milk,oil, vanilla, and chocolate chips. Mix well.
4. Cook on high in microwave for 3 minutes. Cake will rise over top of mug.
5. Test for firmness, by pressing on the top lightly with a spoon.
6. Microwave in 30 second intervals, until done.
7. Allow to cool before eating.
Title: Pastry Dough (Madam Benoit's No Fail Lemon Tang Pastry)
Ingredients:
- 5 flour
- 1 salt
- 1/2 baking soda
- 1 egg
- 1 lemon juice
- 3
Instructions:
1. A LARGE MIXING BOWL: 5 cups flour 1 teaspoon salt 1/2 teaspoon soda Use a whisk to mix.
2. Cut in one pound of lard.
3. Mix to resemble coarse crumbs.
4. IN A ONE CUP MEASURING CUP: Add 1 whole egg 3 tablespoons lemon juice Mix with a fork and add enough water to fill the one cup measuring cup.
5. Add the cup of liquid to the dry ingredients and mix until dough forms into a ball.
6. (at this point I form into balls using approximate amount for the size pie plate I'm using and place into a plastic bag until ready to roll.) NOTE: Rolling the dough between two sheets of wax paper makes for a nice even sheet of pastry.
7. This will make 3-4 double pies-- depending on what size pie pans you are using.
Title: Grilled Peaches With Pound Cake & Ginger Creme Fraiche
Ingredients:
- 5 unsalted butter
- 2 granulated sugar
- 1 creme fraiche
- 3 nectarines
- 6 crystallized ginger
- 3
Instructions:
1. Heat a gas grill to high, covered, and when it’s hot, turn it to medium (this will get the grates sufficiently heated).
2. Whisk the sugar into the crème fraîche until smooth.
3. Brush the cut sides of each peach half and both sides of the pound cake slices liberally with the melted butter. Grill the peaches cut side down, uncovered, until lightly caramelized, 1 to 2 minute Transfer them to a platter and cover with foil. Grill the pound cake slices on both sides until nicely toasted, about 3 minute total.
4. Cut each peach half into slices. Top each slice of pound cake with the sliced peaches. Spoon the crème fraîche over the peaches and scatter the crystallized ginger on top.
5. Serve warm.
Title: Mary Ellen's Gumdrop Cake
Ingredients:
- 2 sugar
- 1 butter
- 1 eggs
- 2 flour
- 4 baking soda
- 1 hot water
- 1 applesauce
- 1 1/2 ground cinnamon
- 1 ground cloves
- 1 salt
- 1 raisins
- 1
- 1 1/2
Instructions:
1. Preheat oven to 275 degrees F. Grease a Bundt or angel food cake pan and line with 2 layers of waxed paper. If gumdrops are large, cut into pieces. Dissolve the baking soda in the hot water.
2. Cream butter and sugar. Add applesauce, then eggs and baking soda.
3. Sift 2 cups of the flour with the seasonings. Add to creamed mixture and mix. Sift the other 2 cups of flour over the raisins, gumdrops and nuts. Mix ell so they do not stick together -- especially important if the gumdrops were cut up. Add to creamed mixture. Mix well.
4. Pour batter into prepared Bundt or angel food cake pan. Set a cake pan of water on lowest rack of a preheated oven. Bake cake on middle rack for 2 hours or until it tests done, using a toothpick.
Title: Oatmeal Cake
Ingredients:
- 1 1/4 water
- 1 quick oatmeal
- 1/2 oleo
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 baking soda
- 1 1/2 flour
- 1 salt
- 2 oleo
- 1/2 brown sugar
- 1 1/2 pecans
- 1/4 evaporated milk
- 1 vanilla extract
Instructions:
1. Bring the water to a rolling boil and pour it over the oatmeal; let stand for 20 minutes (DO NOT DRAIN).
2. Preheat oven to 350°F.
3. Add the oleo and sugar, and then add the eggs and vanilla; beat well.
4. Add the baking soda, flour, and salt; mix until smooth.
5. Pour the batter into a 9x12 loaf pan.
6. Bake at 350 F for 35-40 minutes.
7. Topping:.
8. Mix the ingredients together and apply to cake while hot.
9. Put the cake under the broiler until the top is golden brown.
Title: Rhubarb Old-fashioned Cobbler
Ingredients:
- 1 all-purpose flour
- 2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 butter
- 1 egg
- 1/4 milk
- 1 sugar
- 2 cornstarch
- 1 butter
- 1 water
- 4 rhubarb
- 1/4 cinnamon
Instructions:
1. Pre-heat oven to 400 degrees.
2. Mix first four topper ingredients.
3. Cut in butter until mixture resembles course crumbs.
4. Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten.
5. Set Aside.
6. Combine sugar, cornstarch, cinnamon (optional), water, butter and rhubarb.
7. Bring to a boil.
8. Cook and stir for 1-2 minutes.
9. Pour hot rhubarb filling into 8" round or square baking dish.
10. Immediately spoon on biscuit topper in 6 mounds.
11. Bake at 400 degrees for about 25 minutes.
12. Serve with cream or ice cream.
Title: Sheet Cake Icing
Ingredients:
- 1/2 - 1 butter
- 4 cocoa powder
- 6 sweet milk
- 1 powdered sugar
- 1 vanilla
- 1 pecans
Instructions:
1. In saucepan melt butter and add cocoa and milk.
2. Melt altogether and bring to boil.
3. Remove from heat.
4. Add powdered sugar, vanilla and pecans.
5. Stir well.
6. Spread on cake while still warm.
Title: Apple Dumpling Quarters
Ingredients:
- 1 sugar
- 1 water
- 1/2 butter
- 1 cinnamon
- 1/8 nutmeg
- 1 vanilla
- 1 apples
- 2 ice cream
- milk
Instructions:
1. Heat your oven to 350 degrees F.
2. Combine first 6 ingredients in a sauce pan, bringing them to a full rolling boil.
3. Remove from heat.
4. Peel, quarter and core apples.
5. Unroll crescent rolls and separate each triangle.
6. Stretch slightly and wrap around each apple quarter.
7. Place in a 9x13 pan.
8. Pour hot syrup over dumplyings and bake for 30 minutes or until golden brown.
9. Apples will be tender.
10. Serve warm with lots of ice cream!
11. (Or milk if you prefer!).
Title: Digestive Biscuit Cheesecake Base
Ingredients:
- 2 butter
- 15 honey
- 1
Instructions:
1. Crush the biscuits using a food processor so they look like fine breadcrumbs. Now add the softened butter and mix; if the mixture looks firm enough then only add a small amount or no honey at all.
2. Press firmly into a small metal cutter ring to prevent air gaps.
Title: Maple-Pecan Praline Topped French Toast Bread Pudding
Ingredients:
- 4 eggs
- 5 milk
- 1 1/2 half-and-half
- 1 vanilla extract
- 1 butter
- 1/2 brown sugar
- 1 maple syrup
- 2 pecans
- 1
Instructions:
1. The night before you want to eat this, grease a baking dish. I use a 9x9 glass baking pan (2 qt) so that the resulting product will be coffee cake height. If you use a 9x13 pan, you won't need to bake it on a cookie sheet to catch drippings (or clean the oven afterwards), but will have a flatter casserole. Cube the bread and spread it evenly in the pan. In a medium bowl, whisk together the custard (eggs, milk, half-and-half and vanilla). Pour over the bread cubes, cover with plastic wrap and refrigerate overnight/8 hours.
2. The next morning, preheat the oven to 350 degrees F (175 degrees C). In a small bowl (I use the pyrex 4-cup measuring cup I used to melt the butter in the microwave), combine the topping ingredients (melted butter, brown sugar, syrup and pecans). Spoon topping over bread and custard mixture. In the 9x9 pan, it will cover the custard completely.
3. Bake in preheated oven until golden, about 40 minutes. Bake it on top of a cookie sheet if you are using a 9x9 pan or you will have melted butter spattered all over the bottom of your oven afterwards.
4. When you take it out of the oven, the butter will still be bubbling. Let it rest at least 5 minutes, and it will be reabsorbed into the casserole, and you will have a nice crunchy topped casserole that holds together when cut into.
Title: English Sticky Toffee Pudding
Ingredients:
- 4 butter
- 3/4 dark brown sugar
- 1 egg
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1 boiling water
- 3/4 pitted dates
- 1 vanilla extract
- 3/4 brown sugar
- 6 butter
- 1/2
Instructions:
1. Directions for Pudding:
2. Preheat oven to 350 degrees.
3. Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces).
4. Boil the water and pour over the dates. Add the baking powder, baking soda, and vanilla extract. Let soak for about 5 minutes or so.
5. While the dates soak, cream the softened butter and sugar with a mixer (paddle attachment helps).
6. Add the egg and beat until combined and smooth. Add the flour.
7. Stir in soaked date mixture and mix until combined.
8. Place into 8 x 8 (or something similar) greased baking tray and bake for 30-40 minutes at 350 degrees. Toothpick or knife should come out clean when done. Be sure to check at 30 minutes, since oven times may vary.
9. Directions for sauce:
10. Melt butter in saucepan.
11. Add brown sugar and cream, bring to a boil.
12. Boil for 2-3 mins until texture is slightly fudgy and velvety.
13. Serve cake warm with warm sauce. We add the cooled sauce to the top of the cake and warm in microwave for 20 seconds, then top with a dollop of whipped cream or cool whip.
14. The more sauce you use, the stickier the wicket!
Title: Almond Puff
Ingredients:
- 1/2 butter
- 1 margarine
- 2 flour
- 1/2 water
- 1 butter
- 1 margarine
- 1 water
- 3 flour
- 1 1/2 eggs
- 2 confectioners' sugar
- 1 - 1 1/2 butter
- 1/4 margarine
- walnuts
Instructions:
1. Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture, and mix with fork. Round into ball, divide in half. On ungreased baking sheet, pat each half into a strip, 12x3 inches. Strips should be about 3 inches apart.
2. In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely.
3. Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with Confectioners' Sugar Glaze (below) and sprinkle generously with nuts.
4. Confectioners' Sugar Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons butter or margarine, softened, 1 to 1 1/2 teaspoons almond extract until smooth.
Title: Carrot Cake
Ingredients:
- 3 carrots
- 4 eggs
- 1 1/4 white sugar
- 2 all-purpose flour
- 2 baking powder
- 2 baking soda
- 2 cinnamon
- 1 salt
- 1 nutmeg
- 1/2 golden raisin
- 1 confectioners' sugar
- 1 1/4 cream cheese
- 1 light corn syrup
- 1 vanilla extract
- 1/2
Instructions:
1. Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
2. Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins.
3. Pour egg mixture into dry ingredients, and mix well. Pour batter into well greased 10 inch tube or Bundt pan.
4. Bake at 350 degrees F (175 degrees C) oven for 45 to 50 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
5. To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.
Title: Cherry Stuff
Ingredients:
- 1 cottage cheese
- 1 Cool Whip
- 1 cherry pie filling
- 1
Instructions:
1. Mix all ingredients together and let chill in the fridge for at least 30 minutes.
2. Enjoy!
Title: Easy Double Chocolate Bread Pudding
Ingredients:
- 6 chocolate milk
- 3 eggs
- 3 chocolate chips
- pecans
Instructions:
1. Mix eggs and chocolate milk together. Slice cinnamon rolls in half so there's a top and a bottom. If they fall apart, that's ok.
2. Place cinnamon roll bottoms in a lightly buttered 9 x 13 pan. Pour half the milk mixture over the rolls and smoosh them down a little. If you are using chocolate chips, pecans, or any other type of extra, sprinkle a little on the rolls.
3. Place the tops on the rolls, then pour the remaining milk mixture over that, and smoosh it down again, making sure the cinnamon roll tops get down in the milk.
4. Cover with Saran wrap and refrigerate over night.
5. Bake in a preheated oven at 375 degrees for 35 to 45 minutes, or until knife inserted in the middle comes out clean.
6. During the last 10 minutes of baking time, you can add additional chocolate chips and pecans if you'd like.
7. Pour Hot Fudge sauce over bread pudding. You'll need to warm the sauce a bit in order to do this.
8. We like using Gherardelli's 60% chocolate chips for a not quite "dark chocolate" taste. It cuts some of the sweetness from the Hot Fudge sauce, too.
9. You can also mix in chopped up Maraschino cherries with the milk and eggs if you prefer that instead of pecans. We've also tried coconut, raisins, and a variety of other "add ins" on different occasions. We like the pecans and chips the best, and it is SO good!
Title: Cream Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 1/2 salt
- 1 cream cheese
- 6 eggs
- 1 1/2 vanilla extract
- 3 cake flour
Instructions:
1. Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla. Add eggs one at a time, and beat after each addition.
2. Add flour, dividing into four additions. Pour into 10-inch round tube cake pan.
3. Grease only the bottom of the pan for a smooth even cake.
4. Bake at 325F for 1 1/2 hours or until done.
Title: Lemon Snowdrop Cookies
Ingredients:
- 2/3 sugar
- 1 egg
- 1 lemon zest
- 3 lemon juice
- 1 1/2 butter
- 1 butter
- 1/2 powdered sugar
- 1 lemon zest
- 1 lemon juice
- 2 flour
- 1/4 salt
Instructions:
1. In a small saucepan, combine sugar, egg, lemon zest, juice and butter for filliing. Cook over medium heat, stirring constantly, for 10 minutes, or until mixture begins to thicken. Set aside to cool.
2. In a mixing bowl, combine butter, sugar, lemon zest and juice for cookies, beating at medium speed with an electric mixer until creamy. Add flour and salt, beating until combinrd.
3. Using a 1 teaspoons measure, roll dough into balls.
4. Place on parchment lined baking sheets and flatten slightly.
5. Bake at 400 degrees for 6-8 minutes. Cool.
6. Spread half of cookies with filling. Top with remaining cookies.
7. Roll in powdered sugar.
Title: Strawberry Pie
Ingredients:
- 1 cream cheese
- 2 -3 milk
- 1 fresh strawberries
- 1 sugar
- 3/4 cornstarch
- 2 water
- 1/3
Instructions:
1. Mix cream cheese with milk until smooth.
2. Spread on baked pie crust with back of teaspoon, until entire pie crust is covered.
3. Cut half of the strawberries in half and put in the sauce pan with sugar, cornstarch and water.
4. Cook over medium heat until thickened, adding a few drops of red food coloring.
5. Place remaining strawberries (whole) in the pie crust and pour cooked berry mixture over whole berries.
6. Chill.
7. Serve with whipped cream or Cool Whip.
Title: Splenda Apple Crisp
Ingredients:
- 1/2 flour
- 2 ground cinnamon
- 1/2 rome apples
- 4 oatmeal
- 1 1/4 flour
- 1/2 walnuts
- 1/4 butter
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350. Lightly spray an 8x8x2-inch square baking dish with nonstick cooking spray. Set aside.
2. Filling: Combine Splenda, flour, and cinnamon in a large bowl. Add apples, tossing to coat. Spoon into prepared pan. Set aside.
3. Topping: Combine oatmeal, flour, Splenda, and walnuts in a bowl; stir in butter. Mixture will be crumbly. Spoon over apple mixture.
4. Bake 45 minutes or until apples are bubbly and topping is golden brown. Serve warm.