xiaoxl/recipe_data huggingface dataset:
Marinated Salmon 'Smoothly'
Category: seafood
By STANISLAV

Salmon fillets are grilled in foil packets with a deliciously tangy marinade! Serve with a salad and toasted bread or baked potatoes.

Ingredients:
6  lemons, juiced
1 ½ cups soy sauce
1 ½ cups white wine
4 teaspoons prepared mustard
2 teaspoons honey
salt and pepper to taste
4 (4 ounce) fillets salmon

Directions:
In a bowl, mix the lemon juice, soy sauce, white wine, mustard, and honey. Season with salt and pepper. Place each salmon fillet on a large piece of aluminum foil. Fold the foil around the salmon on all sides, forming a basket shape. Pour equal amounts of the marinade mixture over each salmon fillet. Tightly seal the foil packets. Allow salmon fillets to marinate at least 1 hour in the refrigerator. Preheat the grill for high heat. Place foil packets on the grill, and cook 10 to 15 minutes, until salmon is easily flaked with a fork.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 357.2
Fat: 11.7 g
Saturated fat: 2.3 g
Carbohydrates: 30.4 g
Sugars: 5.6 g
Dietary fiber: 8.6 g
Protein: 27.8 g
Cholesterol: 55.8 mg
Sodium: 5533.5 mg
Jackfruit Feijoada


Ingredients:
fermented black beans, garlic, water, liquid smoke

Directions:
Soak red mung beans in cold water overnight to rehydrate.
Boil rehydrated mung beans, white onion, and garlic in water or vegetable stock for 1 hour or until beans are tender.
Add liquid smoke, fermented black beans, and jackfruit. Simmer for 20 minutes or until jackfruit is fork tender.
Season with salt if needed.
German Style Grey Bread (Rye-Wheat Mix) Graubrot


Ingredients:
active dry yeast, brown sugar, molasses, beer, warm water, salt, bread flour, whole wheat flour, caraway seeds, yellow cornmeal

Directions:
1.] In large bowl, combine 2 teaspoons of yeast, 1 1/2 tbs of brown sugar (or 2 tbs of Molasses instead] with 1 of cup of warm water and 10 OZ of beer (105F -115F to activate yeast] Mix slowly and let sit for 5 minutes.
2.] Add the rye flour and Caraway seeds, mix in with a wooden spoon
3.] Cover bowl with plastic wrap. Let it sit for 2 to 3 hours.
4.]   Add salt, whole wheat flour and bread flour.  Mix in with a wooden spoon.
5.] Knead the dough for 7-10 minutes. If sticky, add some flour, or if too dry add some water. (Rye dough will always be stickier than white bread though].
6.] Grease a bowl with oil and place dough in bowl. Cover with plastic wrap. Let it sit until doubled. About 45 minutes. Preheat oven to 425°F
7.] Prepare pan by oiling it and sprinkle some corn meal. It helps to avoid the bread getting burned at the bottom.
8.]  Punch down dough and shape into two breads and place into greased pans.
9.] Slash top of the bread about 1/5 inch deep. Let the bread sit for 5 minutes.
10.] Place dough in oven at 425 (oven has to be preheated] ( optional sprinkle on some water to get steam going every 10 minutes]. Bake for 35-45 minutes. Knock on the bread; if it sounds hollow it is done. A cup of water in the oven also helps to keep the bread moist, something you want with Rye bread.
11.] Place bread on wire rack and let it cool down.
Eggplant (Aubergine) Mexicana


Ingredients:
eggplant, tomatoes, garlic cloves, onion, chili powder, pepper

Directions:
Combine all ingredients in a skillet., simmer gently 15- 20 minutes or until eggplant is tender., Can be done ahead and reheated in microwave.
Vegetarian Five Spice Tofu Stir-Fry


Ingredients:
vegetable broth, oyster sauce, cornstarch, reduced sodium soy sauce, brown sugar, tofu, five-spice powder, garlic cloves, bok choy, shiitake mushrooms

Directions:
In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water. Set aside.
Cut tofu into 1-inch cubes, toss with 5 spice powder. In wok or skillet, heat half of the oil over medium high. Stir-fry tofu for 4 minutes (or until golden]. Transfer to paper towel lined plate.
Heat remaining oil over medium high heat, stir-fry garlic and hot pepper flakes for 30 seconds.
Add bok choy and mushrooms, stir-fry for 3 minutes.
Stir in tofu and broth mixture, bring to boil. Reduce heat, cover and simmer until thickened and vegetables are softened (around three minutes]. Serve over rice.
Toasted Sesame Greens


Ingredients:
toasted sesame seeds, ginger, spinach, vegetable broth, soy sauce

Directions:
Place a large pan over high heat until hot.
Add oil, swirling to coat bottom. Add ginger; cook, stirring, until fragrant, about 10 seconds.
Add spinach and broth; stir once, then cover.
Reduce heat to medium; cook, stirring once, until greens are wilted, about 2 minutes.
Add sesame oil, soy sauce, and sesame seeds.
Toss to distribute seasonings and serve.
Chilled Kale and Potato Soup
Category: soups-stews-and-chili
By Dani L.S.F.

A spicy spinoff of a popular Irish dish.

Ingredients:
1 ½ cups beef broth
1 cup water, or more as needed
1 large red potato, peeled and diced
1 clove garlic, sliced
½  onion, finely chopped
1  fresh red chile pepper, seeded and chopped  (Optional)
6 leaves kale, finely chopped, stems included
1 pinch ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
1 pinch ground allspice, or to taste
salt and ground black pepper to taste
2 slices bacon
2  dried sage leaves, crushed

Directions:
Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Chop bacon, and stir into the soup until just incorporated. Simmer no more than 3 minutes. Serve chilled for at least 2 hours, topped with crushed sage leaves. Soup can also be served hot.

Prep time: 15 mins
Cook time: 35 mins
Total time: 2 hrs 50 mins
Yields: 2 servings

Calories: 261.8
Fat: 5.1 g
Saturated fat: 1.7 g
Carbohydrates: 44.7 g
Sugars: 4 g
Dietary fiber: 6.7 g
Protein: 12 g
Cholesterol: 9.9 mg
Sodium: 843.9 mg
Skinny Portuguese Kale and Potato Soup (Caldo Verde)


Ingredients:
turkey sausage, kale, olive oil, onion, garlic cloves, fat free chicken broth, boiling potatoes, dried red pepper flakes, salt, fresh ground pepper

Directions:
In a large pot, cook chourico or sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove any fat from pot, but leave the cooked on bits.
Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more. As you stir, scrape up the bits from the bottom of the pan.
Add broth potatoes, and black pepper, bring to a boil and cook 20 minutes. Remove the pot from heat and either lightly mash the potatoes with a potato masher or food processor, or I like to use my immersion blender to puree the entire mixture.
Add chourico or sausage, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the kale is cooked. Adjust salt if needed.
Zucchini and Potato Soup


Ingredients:
zucchini, potatoes, garlic cloves, onion, olive oil, fresh herb, water

Directions:
Wash and chop all the vegetables., Heat the oil in pan., Add the onion and garlic and cook till soft., Add the potatoes and the zucchini and soften a little., Add the water or stock and cook untill vegetables soft., Cool slightly then liquidise., Return to pan and add chopped herbs and cheese., Serve with some nice crusty bread.
No-Bake Pumpkin Tarts


Ingredients:
white sugar, cornstarch, cinnamon, ginger, nutmeg, salt, milk, marshmallows, canned pumpkin

Directions:
Mix all ingredients (except for tart shells] in a pot.
Cook over medium heat, stirring regularly until it comes to a boil.
Simmer for 5 to 10 minutes, stirring regularly.
Pour into baked tart shells or pie crust.
Allow to cool.  Filling will set as it cools.
Top with whipped cream or Cool Whip if you wish and serve.
Diane's Cranberry Bluesberry Twister


Ingredients:
vodka, cranberry juice

Directions:
In a large chilled glass filled with ice, add vodka, Bluesberry, cranberry juice and top off with Sprite.
Mix gently and serve.
Orange Creamsicle® Fluff Salad
Category: desserts
By Michelle Finley Baker

This is a take on the classic Watergate salad, but tastes like an orange Creamsicle®!

Ingredients:
1 (20 ounce) can crushed pineapple, undrained
1 (3.4 ounce) package instant vanilla pudding mix
½ teaspoon orange extract, or more to taste
2 drops red food coloring
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
1 cup miniature marshmallows (such as Kraft® Jet-Puffed)
½ cup chopped pecans, divided

Directions:
Stir pineapple, pudding mix, and orange extract together in a bowl. Add food coloring and stir. Fold in whipped topping and mini marshmallows. Reserve 2 to 3 tablespoons of chopped pecans for topping; stir in remaining pecans. Top with reserved chopped pecans and chill for at least 1 hour in the refrigerator.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 314.5
Fat: 13.4 g
Saturated fat: 6.7 g
Carbohydrates: 45.7 g
Sugars: 34.6 g
Dietary fiber: 1.7 g
Protein: 1.3 g
Sodium: 240 mg
Whole Wheat Honey Bread
Category: bread
By MELH

This is our family favorite! Very moist.

Ingredients:
1 ⅛ cups water
3 cups whole wheat flour
1 ½ teaspoons salt
⅓ cup honey
1 tablespoon dry milk powder
1 ½ tablespoons shortening
1 ½ teaspoons active dry yeast

Directions:
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 1/2-pound loaf

Calories: 148.2
Fat: 2.2 g
Saturated fat: 0.5 g
Carbohydrates: 30 g
Sugars: 8.2 g
Dietary fiber: 3.8 g
Protein: 4.6 g
Cholesterol: 0.1 mg
Sodium: 296.8 mg
Copycat Home Run Inn Chicago Pizza


Ingredients:
all-purpose flour, warm water, active dry yeast, salt, pepper, oregano flakes, diced tomatoes, part-skim mozzarella cheese

Directions:
Dissolve 1 teaspoon salt in warm water.  Add yeast and stir.  Let bloom for 5 minutes.
Add 1/2 cup flour and mix well.
Add 3/4 flour and corn oil.  Mix, combine well.
Add remaining 3/4 cup flour and knead 5 minutes.
Place in bowl, cover with moist towel to prevent dough from drying out, and let rise in warm oven for 2 hours.
Punch down, replace moist towel, and let rise for another 2 hours.  Remove from oven.
Place dough on pizza stone or sheet and roll out thinly to approximately 14-15 inches across.  Pinch up sides to make crust.
Puree tomatoes in blender.  Spread desired amount of sauce over dough then sprinkle with salt, pepper, and oregano.  Add any pizza toppings of your choice.
Top with mozzarella cheese.
Bake in 475 degree oven for 10-12 minutes.  Let cool 5 minutes before slicing.
Green and Gold Squash Scallop


Ingredients:
squash, cheddar cheese, onion, eggs, parsley, salt, pepper

Directions:
Chop the squash very fine and crumble crackers. Saute onion in salad oil until soft. Beat eggs with seasonings and combine with squash. Grease a 10 inch square casserole. Add squash to casserole, then grated cheese, top with cracker crumbs. Bake at 325 degrees about 45 minutes or until set and top is golden.
Yum.
Potato and Garlic Soup With Herbs


Ingredients:
olive oil, onion, low sodium chicken broth, vegetable broth, russet potatoes, garlic cloves, bay leaf, chives, green onion, fresh thyme, dried thyme

Directions:
Heat olive oil in heavy large saucepan over medium heat.
Add onion, sauté until golden, about 10 minutes.
Add broth, potatoes, garlic and bay leaf; bring to boil.
Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes.
Cool slightly.
Discard bay leaf.
Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess].
Return soup to same saucepan.
Season to taste with salt and pepper.
Simmer until heated through.
Ladle soup into bowls.
Sprinkle with chives and thyme and serve.
Summertime Cucumber Salad
Category: salad
By kevinmannjr

These are a summertime favorite at my house. Fresh cucumbers are sliced along with onions, salt and pepper, and vinegar.

Ingredients:
1 cup creamy salad dressing (such as Miracle Whip®)
½ cup white sugar
¼ cup vinegar
salt and ground black pepper to taste
4  cucumbers, sliced
1 large onion, sliced

Directions:
Stir salad dressing, sugar, and vinegar together in a bowl until smooth; season with salt and pepper. Pour dressing over cucumbers and onion in a larger bowl and stir gently to assure vegetables are coated.

Prep time: 10 mins
Total time: 10 mins
Yields: 5 servings

Calories: 267.4
Fat: 13.1 g
Saturated fat: 1.7 g
Carbohydrates: 37.4 g
Sugars: 31.4 g
Dietary fiber: 1.6 g
Protein: 1.8 g
Cholesterol: 16 mg
Sodium: 436.7 mg
Easy Lasagna II
Category: world-cuisine
By Joanie Heger

My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!

Ingredients:
1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2  eggs
½ cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9  lasagna noodles
½ cup water

Directions:
In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 376.9
Fat: 16.7 g
Saturated fat: 8.2 g
Carbohydrates: 26.4 g
Sugars: 7.8 g
Dietary fiber: 2.6 g
Protein: 29.4 g
Cholesterol: 89.5 mg
Sodium: 870.3 mg
Chocolate Toffee Cookies II
Category: desserts
By Stephanie

These cookies will become crisp after they have cooled.

Ingredients:
½ cup unsalted butter
1 ⅛ cups white sugar
1  egg
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups toffee baking bits
½ cup chopped almonds

Directions:
Preheat oven to 350 degrees F (175 degrees F). Beat butter and sugar in large bowl until fluffy.  Add egg, rum, and vanilla and beat until well blended. Sift flour, cocoa, baking soda and salt into small bowl.  Stir dry ingredients into butter mixture.  Mix in toffee and chopped almonds. Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart.  Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes.  Let cookies cool on sheet 1 minutes.  Transfer cookies to rack and cool completely.  Repeat shaping and baking with remaining batter.

Yields: 3 dozen

Calories: 260.4
Fat: 14.5 g
Saturated fat: 7.7 g
Carbohydrates: 31.1 g
Sugars: 12.7 g
Dietary fiber: 1.2 g
Protein: 2.1 g
Cholesterol: 40.2 mg
Sodium: 170.6 mg
Princess Fresh Tuna Steak


Ingredients:
tuna steaks, olive oil, tomatoes, garlic, capers, red onion, dry white wine, parsley

Directions:
Marinate the tuna with lemon juice, salt, pepper and half the Italian herbs for at least 2 hours in the refrigerator.
Bake 20 minutes at 350^F.
Allow to cool.
Chill.
In a bowl, mix the oil with the tomatoes, garlic, capers, onion and the remaining Italian herbs.
Add the dry white wine.
Top the tuna steak with this cold sauce just before serving.
Garnish with parsley.
Serve cold.
Kumara & Corn Fritters


Ingredients:
chives, self raising flour, milk, egg, kumara, butter

Directions:
Mix together the creamed corn, chopped chives, flour, milk and egg yolk.
Beat the egg white until stiff and fold this and the kumara lightly into the corn mixture.
Cook in spoonfuls in a pan until golden - about 3 minutes each side.
Number made depends on size of fritter.
Banana Zucchini Muffins


Ingredients:
zucchini, bananas, egg, unsweetened applesauce, baking powder, baking soda, whole wheat flour, quick-cooking oatmeal, walnuts, salt

Directions:
Oven at 350°F.
Spray muffin tin with non-stick cooking spray.
Mix banana and zucchini.  Add egg and applesauce.  Combine well.
In a seperate bowl, combine flour, baking soda, baking powder, oatmeal, salt and walnuts.
Add dry ingredients to wet ingredients, stirring until just combined.
Bake 25-30 minutes, or until a toothpick comes out clean.
Let rest for 5 minutes, and then cool on rack.
Baked Cavatini


Ingredients:
penne pasta, tomatoes, sweet onion, mushroom, mozzarella cheese, garlic powder, onion powder, salt, pepper, sugar

Directions:
Preheat oven to 350*.
Grease or Spray a 9x13 casserole dish and set aside.
Mix all ingredients and pour into the casserole dish then bake for 30 minutes or until the cheese has melted.
Note: Sugar takes out the bitter taste of the tomatoes, but can be omitted.
Serve with a Salad and French Bread and Enjoy.
This can also be made ahead and frozen for up to a week in advance.
Sweet Dill Pickled Okra


Ingredients:
fresh okra, garlic, celery seeds, salt, sugar, water, white vinegar

Directions:
Pack washed okra in 6 pint jars.
Divide garlic, celery seed, hot pepper and dill seed between the jars.
Combine salt, sugar, water and vinegar in large saucepan; bring to boiling and pour into jars to within 1/2 inch of top.
Seal jars and place in hot water bath (water to cover jars] for 7 minutes.
Remove to wire rack to cool.
Baked Scotch Eggs
Category: appetizers-and-snacks
By Richard

A baked version of the popular pub Scotch egg. No need to fry here. Comes out just as good as the fried version without the mess of frying. Serve hot with mustard of choice.

Ingredients:
1 (8 ounce) package bulk pork sausage
4  large hard-boiled eggs, peeled
1 large egg
½ cup Italian bread crumbs

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil. Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg. Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack. Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 Scotch eggs

Calories: 296.7
Fat: 19.5 g
Saturated fat: 6.4 g
Carbohydrates: 11.3 g
Sugars: 1.5 g
Dietary fiber: 0.7 g
Protein: 17.6 g
Cholesterol: 291 mg
Sodium: 848 mg
Shrimp Ball


Ingredients:
baby shrimp, cream cheese

Directions:
"Blend shrimp and cream cheese, and Old bay until Smooth.  Form into ball, Pour Cocktail Sauce over top, and Serve with Crackers or Tortilla Chips."
Ants on a log


Ingredients:
celery ribs, peanut butter, raisins

Directions:
Take each celery stick and put 1 Tbs of peanut butter on each one., Stick four rasins on each celery stick., Dig in.
Rice Patties
Category: side-dish
By mis's recipes

This is a great way to use leftover rice and any leftover meat, too!

Ingredients:
1 cup cooked rice
½ small onion, chopped
¼ cup shredded Cheddar cheese
1  egg, beaten
1 teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon red pepper flakes  (Optional)
¼ teaspoon ground black pepper, or more to taste
¼ teaspoon chopped fresh parsley, or to taste  (Optional)
1 pinch onion powder, or to taste  (Optional)
1 tablespoon vegetable oil, or more to taste

Directions:
Mix rice, onion, Cheddar cheese, egg, garlic, salt, red pepper flakes, black pepper, parsley, and onion powder by hand in a bowl. Cover bowl with plastic wrap and refrigerate at least 30 minutes. From rice mixture into 4 small patties. Heat vegetable oil in a large skillet over medium-high heat. Fry patties in hot oil until lightly browned, about 5 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 4 small patties

Calories: 134.2
Fat: 7.2 g
Saturated fat: 2.5 g
Carbohydrates: 12.8 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 4.6 g
Cholesterol: 53.9 mg
Sodium: 207.9 mg
Frozen Banana Bites
Category: desserts
By Allrecipes Cook

A simple dessert that people love! You can use anything you want in place of the toffee: sprinkles, nuts, cookie crumbs, or whatever!  This is also really good with dark chocolate.

Ingredients:
1 cup peanut butter
4  bananas, sliced into 1-inch rounds
8 (1 ounce) squares semisweet chocolate
1 tablespoon shortening
⅓ cup toffee baking bits

Directions:
Cover a baking sheet with waxed paper. Spoon a thin layer of peanut butter on top of each banana slice. Insert a toothpick through the peanut butter layer into the banana. Place banana bites onto the prepared baking sheet; freeze for 30 minutes to overnight. Melt chocolate and shortening in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Cover another baking sheet with waxed paper. Remove 2 to 4 banana bites from the freezer at a time; coat each bite with chocolate mixture. Place coated banana bites on the second baking sheet; sprinkle each with toffee bits. Repeat until all the bites are coated. Return banana bites to freezer until set, at least 1 hour. Allow bites to sit in room temperature for about 15 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 15 mins
Yields: 48 servings

Calories: 75.6
Fat: 5.1 g
Saturated fat: 1.8 g
Carbohydrates: 6.9 g
Sugars: 4 g
Dietary fiber: 0.9 g
Protein: 1.8 g
Cholesterol: 1.4 mg
Sodium: 32.9 mg
Italian Wedding Cakes


Ingredients:
flour, shortening, sugar, vanilla extract, eggs, baking powder

Directions:
Combine flour and shortening as if for pie crust. Add baking powder and combine.
In a separate bowl, beat eggs and then add sugar and vanilla.
Add flour mixture to egg mixture.
To shape cookies, you can simply roll them into 1-inch balls or you can roll them into logs and fold them into pretzel shapes. They will puff up some but will mostly retain whatever shape you form them into.
Bake at 350 degrees for 12 to 14 minutes. They will not brown much.
Cool and frost with your favorite glaze and add sprinkles. For convenience, you can melt store-bought frosting.
Oatmeal Cookie Apple Crisp
Category: desserts
By Flixer

This is by far the best apple dessert I've ever tasted! The topping tastes just like an oatmeal cookie. It's the perfect combination of crunchy, chewy cookie and buttery soft apples. Great dessert for a party or family gathering (double the recipe in a 9x13-inch baking dish) or to make just for yourself on a chilly evening. Simply delicious.

Ingredients:
6 cups peeled and sliced apples
½ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup old-fashioned rolled oats
¾ cup all-purpose flour
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon baking powder
½ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix apples, white sugar, 1 tablespoon flour, cinnamon, and salt together in a bowl; spread into an 8-inch square baking dish. Combine oats, 3/4 cup flour, brown sugar, baking soda, and baking powder together in a separate bowl; add butter and mix until crumbly. Crumble topping evenly over apple filling using your hands. Bake in the preheated oven until topping is lightly browned, 30 to 40 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 326.3
Fat: 12.3 g
Saturated fat: 7.4 g
Carbohydrates: 53.9 g
Sugars: 35.5 g
Dietary fiber: 3.5 g
Protein: 2.7 g
Cholesterol: 30.5 mg
Sodium: 253.8 mg