xiaoxl/recipe_data huggingface dataset:
Blue Cheese & Hazelnut-Stuffed Mushrooms


Ingredients:
mushroom, butter, onion, garlic, fresh thyme, dry sherry, salt, Tabasco sauce, Worcestershire sauce, toasted hazelnuts, blue cheese, parmesan cheese

Directions:
REmove the stems of the mushrooms; set the caps aside.  Finely chop the mushroom caps.
In a large nonstick skillet, melt the butter over medium-high heat.  Add the chopped mushroom stems and onions, and saute for 3 to 4 minutes, or until the mushrooms are soft.  Add the garlic and saute 30 seconds.  Add the thyme, sherry, and salt, and cook until the mixture is dry.  Add the cream, Tabasco, and Worcestershire.  Cook, stirring often, until the cream is reduced and thickened and the liquid is almost cooked out.  The mixture should be paste like.
Remove from the heat and transfer the mixture to a bowl.  Let it cool to room temperature.  when cool, stir in the toasted chopped hazelnuts, blue cheese, Parmesan and bread crumbs.
Stuff the mushroom caps, dividing the filling evenly among them. (about 2 tsp per mushroom].  Press the filling in well and mound it up.
Lightly spray a rimmed baking sheet with nonstick vegetable spray or oil it with olive oil.  Place the mushrooms, not touching, on the baking sheet.  (If desired, cover tightly and refrigerate for up to 1 day.  Let come to room temp before baking].
Preheat the oven to 400*F.  Bake the mushroom caps for about 10 minutes, or until they are just getting tender and lightly browned and the filling is gooey.  Serve immediately.
Instant Mocha Coffee


Ingredients:
water, instant coffee, Cool Whip

Directions:
Place water in a coffee cup.
Add the intsant coffee to the cup of water.
Place coffee cup in the microwave, and cook til the coffee has heated through.
Add the chocolate syrup, and stir.
Top the coffee with a dollop of Cool Whip, and serve.
This makes: 1 serving (8.5-ounces].
Note: Cooking time varies upon one's microwave.
Chili - Sharon Style


Ingredients:
lean ground beef, tomato sauce, tomato sauce, Italian stewed tomatoes, red kidney beans, white beans, white kidney beans, black-eyed peas, black beans, corn, bell pepper, yellow onion, garlic cloves, chili powder, cumin, black pepper, pepper, salt, cayenne pepper, cocoa powder, Worcestershire sauce

Directions:
Brown ground beef - drain fat and rinse meat in colander with water if needed., Sauté both type peppers, garlic & onion until soft., Dump remaining ingredients in pot., Simmer for a several hours on low heat.
Slow Cooker Fruit Cobbler
Category: desserts
By CZARINAHIL

This easy dessert is always a hit in my house. It is especially good for entertaining; your guests think you slaved away baking when all you did was throw a few simple ingredients into the slow cooker! My favorite fruit mixture is peach/berry but any fruit your family loves will work. Serve hot with a scoop of vanilla ice cream.

Ingredients:
cooking spray
2 cups frozen peach slices
2 cups mixed frozen berries
2 tablespoons cornstarch
1 teaspoon vanilla extract
½ cup brown sugar
½ teaspoon ground cinnamon
½ teaspoon nutmeg
1 (18.25 ounce) package white cake mix
½ cup melted butter

Directions:
Lightly spray the slow cooker with cooking spray. Mix peaches and berries together in the slow cooker; sprinkle with cornstarch and toss to coat. Stir vanilla into berry mixture; add brown sugar, cinnamon, and nutmeg. Pour cake mix over berry mixture and drizzle with melted butter. Cook in the slow cooker set to High until bubbling, 3 to 3 1/2 hours.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 1 cobbler

Calories: 510.7
Fat: 18.8 g
Saturated fat: 8.4 g
Carbohydrates: 84.7 g
Sugars: 64.9 g
Dietary fiber: 2.8 g
Protein: 3.7 g
Cholesterol: 30.5 mg
Sodium: 513.7 mg
CHILI RUBBED SALMON WITH CILANTRO AVOCADO SALSA


Ingredients:
green onion, fresh cilantro, fresh lime juice, avocado, chili powder, cumin, brown sugar, kosher salt, salmon fillets

Directions:
Place tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 minutes. Remove tomatillos and when cool enough to handle, roughly chop them.
Combine the tomatillos, onion, cilantro and lime juice. Gently fold in the avocado and add jalapeño. Season with salt to taste.
Preheat oven to 350 degrees. Combine chili powder, cumin, sugar and salt. Sprinkle fish with spice mix.
Heat a large oven-proof nonstick skillet over medium heat.
Cook the salmon rub side down for 2 minutes then flip and place pan in the oven for about 5-6 minutes or until cooked through. Transfer fish fillets to plates and top with the Cilantro Avocado Salsa.
Jello in a can


Ingredients:
pineapple, Jello gelatin, boiling water

Directions:
Pour off pineapple juice from can but leave pineapple in the can (Save juice for another use].
Dissolve jello in boiling water.
Cool slightly.
Pour into can over the pineapple.
Chill until set.
To serve, run knife around inside of can and tip out.
Slice between the pineapple rings.
Sour Cherry Crumble


Ingredients:
sour cherry, granulated sugar, all-purpose flour, butter, demerara sugar, ground ginger, ground cinnamon

Directions:
Pre-heat oven to 350*F.
Toss cherries with granulated sugar and place in an ovenproof dish.
Combine flour, ginger, cinnamon and Demerara sugar.
Using your fingertips (or the food-processor] rub butter into flour mixture until the mixture resembles coarse breadcrumbs.
Sprinkle mixture over fruit.
Bake at 350*F for 35-40 minutes or until golden.
Serve hot or cold with cream or custard.
Best Chocolate Cake


Ingredients:
butter, margarine, shortening, water, all-purpose flour, white sugar, milk, vinegar, eggs, baking soda, vanilla extract, butter, margarine, milk, confectioners' sugar, vanilla extract

Directions:
Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening,  water and 1/4 cup cocoa.
Remove from heat and add flour, sugar, 1/2 cup milk  and vinegar.
Mix well.
Then add: eggs, baking soda and 1 teaspoon vanilla.
Mix well until lumps are gone. Pour into greased 9 x 13 inch pan.
Bake at  400 degrees F (205 degrees C] for 20 minutes or until toothpick comes out  clean.
To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or  margarine, 4 tablespoons milk and cocoa.
Bring to rolling boil.
Remove from heat and add  3 cups confectioners' sugar and 1 teaspoon vanilla.
Beat until  smooth.
Spread on cooled cake.
Pumpkin Spice Sugar Cookies


Ingredients:
all-purpose flour, baking soda, butter, powdered sugar, pumpkin pie spice, vanilla extract, egg

Directions:
In a mixing bowl, add four and baking soda; stir gently to mix; set aside.
In another mixing bowl, blend butter and powdered sugar together.
Add in pumpkin pie spice, vanilla, and egg; stir to combine.
Mix in the flour mixture; blend well.
Cover dough and refrigerate for at least 2 hours.
Roll dough out on a lightly floured surface; cut into desired shapes with cookie cutters.
Bake in a 350° oven on ungreased cookie sheets for about 8 minutes or until golden.
Rouladen


Ingredients:
beef schnitzel, prosciutto, onion, garlic clove, Dijon mustard, flour, onion, water, flour, red wine

Directions:
Roll out the schnitzel or pound gently with tenderiser.  Spread a thin layer of mustard on each piece of schnitzel.  Mix together the onion, garlic and gherkins and spread over the mustard.  Then layer a piece of proscuitto on to each piece of schnitzel.
Roll meat up and tie together with string or use tooth picks to hold together.  String works best, but toothpicks will suffice.
Toss each beef parcel in the flour until nicely covered.  Fry in hot oil until browned all over. Add the second sliced onion and 1 tbsp of flour. Let it brown then add some water, stirring to prevent lumps occurring. Add salt and pepper to taste.
Put lid on pot and cook slowly for 1½ - 2 hrs (depends on the size of the Rouladen].  A Dutch Oven is ideal for this.
Remove Rouladen, Keep warm under foil.
Add red wine to the sauce, add more salt and pepper to taste if necessary. Give it a good whisk, pour over Rouladen.
Served with creamy mashed potatoes, steamed broccoli and cooked red cabbage, this is delicious!
Spicy Garlic Cheese and Bacon Potatoes


Ingredients:
potatoes, water, salt, black pepper, dried thyme, heavy whipping cream, monterey jack cheese, sour cream, butter, bacon

Directions:
Place the potatoes, water, salt, black pepper, thyme, and granulated garlic in a saucepan and bring to a boil.
Reduce heat to medium and cook for about 20 minutes.
Once the potatoes are cooked, drain.
Add the rest of the ingredients and cook on medium heat for another 8 to 10 minutes.
Supreme Strawberry Cake


Ingredients:
water, cream cheese, powdered sugar, vanilla extract, frozen strawberries

Directions:
Prepare cake mix according to package directions using water, vegetable oil and egg whites.
Icing:.
With electric mixer beat cream cheese and powdered sugar until well blended.  Fold in cool whip and add vanilla extract.  Spread over prepared cake.
Top with strawberries and place in freezer until about 15 minutes before serving.
Montreal-Style Bagels Using the Bread Machine


Ingredients:
warm water, active dry yeast, granulated sugar, canola oil, egg, liquid honey, all-purpose flour, salt, boiling water, honey, poppy seeds, sesame seeds

Directions:
Put 1.1/2 cups of warm (not hot] water into the bread machine.
2.1/4 tsps of active dry yeast.
let sit for a couple of mins until you start to see swelling of the yeast and possibly some foaming.
Add 5 tablespoons (yes its alot] of granulated sugar.
3 tablespoons of canola oil.
1 large egg slightly beaten.
1 tablespoon of liquid honey.
4 1/2 cups of all purpose, unbleached flour.
1 tsp salt (i make a well on top of the flour where I put the salt so as not to disturb the yeast].
Place machine on dough setting.  Check once it starts to agitate after a couple minutes as the weather and humidity effects the amount of water/flour required.  If the dough looks too dry add a tablespoon of water and if wet add tablespoon of flour until the consistency is right.
Once the dough is ready divide into 12 equal parts for large bagels.  We just made a ball and stuck a thumb through to make the hole.  Hubby doesn't like a large hole as if you are making a sandwich stuff falls out.  Personal preference as traditional Montreal bagels have a large hole.  You can also make an 8 to 10 inch rope and curve each end pressing together to make a bagel shape.  Make sure both ends are firmly stuck together or they will come apart when you boil them.  I did both the first time and really couldn't tell them apart.  The ball method was the easiest and fastest.
then put the dough bagels on two cookies sheets with parchment paper and let them rise for 45 minutes.  If the kitchen is cool I put the oven on for a minute or two at lowest setting, turn it off and then let bagels rise in the oven.
Large pot of boiling water.
1/3 cup of honey.
poppy/sesame seed.
Stir the honey into the boiling water.  Preheat oven to 415 degrees.
Boil bagels by placing into the pot 2 to 3 at a time, you don't want them on top of each other.  Boil for 45 seconds each side.  Remove and let the water drain off onto a clean towel.
Dip your bagel into the seeds, both sides and place back on parchment paper.  We put the bagels on the parchment paper on our pizza stone or you can use baking sheets.
Bake at 415 for 8 minutes, flip then bake for 6 minutes until golden brown.  I found the first 8 minutes gave me a very light bagel but that last 6 minutes really darkened them up.  Cool on racks.  Freeze once cool as they will retain the freshness better.
Apricot and Nectarine Salsa


Ingredients:
apricot, nectarine, garlic, raisins, onions, fresh cilantro, parsley, dried basil, fresh basil leaves, lime, juice of, salt, cracked pepper

Directions:
"Mix all ingredients together and chill 1 hour"
Hot Salsa


Ingredients:
tomatoes, red onion, lime, cilantro leaves, sea salt

Directions:
Run tomatoes through processor, set aside.
Sprinkle coarse Sea Salt on processed tomatoes.
Add all peppers, cilantro and onion into processor and finely chop.
Mix all together and squeeze that fresh lime juice into salsa and top with more fresh sea salt.  If too hot add additional tomato.
*if you cut this recipe in half and hand chop all ingredients it makes an amazing Pico de gallo*.
Baked Parmesan Crusted Chicken Breast


Ingredients:
skinless chicken breast half, butter, parmesan cheese, oregano, parsley flakes, paprika, salt, black pepper

Directions:
Heat oven to 400 degrees F.  Spray baking pan with non-stick cooking spray.
Combine all dry ingredients minus the butter.
Dip chicken in butter then coat with combined dry ingredients. Place in prepared pan.
Bake 20 to 25 minutes or until tender.
Whole Wheat Bread


Ingredients:
salt, warm water, hot water, honey, whole wheat flour

Directions:
Soften yeast in warm water for about 5 minutes.
Dissolve honey in hot water; stir in salt and oil.  Cool to lukewarm.
Add softened yeast to honey mixture.
Gradually mix in flour until gluten develops and the dough begins pulling away from sides of mixing bowl.  Don't add too much flour or bread will be too dry.
Spray sides of bowl with cooking spray.  Cover and let rise until double in size.
Punch dough down and form into 3 equal loaves.
Place in greased loaf pans and let rise again until doubled.
Bake at 350 for 40-45 minutes.  (I put pans on bottom rack of oven].
Place pans on wire racks and cool for 5-10 minutes before removing bread from pans.
Let cool at least 10 minutes longer before cutting.
Old Fashioned Brown Gravy
Category: side-dish
By dlkg

Old-fashioned brown gravy. Made from meat drippings.

Ingredients:
2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup milk
1 cup water
salt and pepper to taste

Directions:
Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 60.5
Fat: 1.6 g
Saturated fat: 0.9 g
Carbohydrates: 5.8 g
Sugars: 2.9 g
Dietary fiber: 0.1 g
Protein: 5.4 g
Cholesterol: 13.1 mg
Sodium: 30 mg
Air Fryer Asian-Inspired Deviled Eggs
Category: appetizers-and-snacks
By lutzflcat

The air fryer does a fantastic job of hard cooking eggs with next to no cleanup. Give those traditional deviled eggs a new twist by incorporating some Asian flavor into them to indulge the taste buds.

Ingredients:
6 large eggs
2 tablespoons mayonnaise
1 ½ teaspoons sriracha sauce
1 ½ teaspoons sesame oil
1 teaspoon low-sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon finely grated ginger root
1 teaspoon rice vinegar
toasted sesame seeds
1  green onion, thinly sliced

Directions:
Place eggs on an air fryer rack or trivet with enough space between them for air to circulate. Set the air fryer temperature to 260 degrees F (125 degrees C) and set the timer for 15 minutes. Close air fryer. Remove eggs from the air fryer and put them in a bowl of ice water for 10 minutes. Remove eggs from water, peel, and cut in half. Carefully scoop out yolks and place into a mini food processor. Add mayonnaise, sriracha, sesame oil, low-sodium soy sauce, Dijon mustard, ginger root, and rice vinegar. Process until thoroughly combined and mixture has a creamy, mousse-like consistency. Fill a piping bag with the yolk mixture and evenly distribute into egg white halves until they are heaping full; you can also use a spoon to do this. Garnish with a sprinkle of sesame seeds and green onion.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 12 deviled egg halves

Calories: 63.4
Fat: 5.3 g
Saturated fat: 1.2 g
Carbohydrates: 0.8 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 3.3 g
Cholesterol: 93.9 mg
Sodium: 101.9 mg
Spinach


Ingredients:
frozen spinach, fresh spinach, sour cream, salt, onion, garlic clove

Directions:
"Cook spinach according to package directions. Drain well. Blend other ingredients together then fold into hot spinach. Serve at once."
Baked Ziti II
Category: pasta-and-noodles
By BUCHKO

Three cheeses layered with pasta and marinara sauce. This recipe is so easy and so good!

Ingredients:
1 (16 ounce) package ziti pasta
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1  egg, beaten
1 (32 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse. In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese. Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 to 8 servings

Calories: 703.2
Fat: 28.1 g
Saturated fat: 15.1 g
Carbohydrates: 72.6 g
Sugars: 14.1 g
Dietary fiber: 5.4 g
Protein: 38.2 g
Cholesterol: 113 mg
Sodium: 1110.5 mg
Jackie's Spin Dip


Ingredients:
garlic cloves, frozen spinach, artichoke hearts, alfredo sauce, mozzarella cheese, parmesan cheese, cream cheese

Directions:
Preheat oven to 350 degrees.
Place whole, unpeeled garlic in a small baking dish.
Bake 30 to 40 minutes, until soft.
Remove from oven, and when cool enough to touch, squeeze garlic from skin and chop.
Thaw and drain spinach, drain and chop 1/2 can artichokes.
Mix all ingredients together.
Spread in a greased 8 x 8 baking dish.
Cover and bake for 30 minutes or until cheese is melted and bubbly.
Serve with a toasted, sliced French baguette.
White Toast With Cheddar and Beetroot


Ingredients:
cheddar cheese, beetroots, mustard

Directions:
Lightly toast bread slices.  Spread each slice with mustard and top with beetroot, then cheddar.
Toast under medium-low grill/broiler 2-3 minues until bubling.  (Watch carefully].
Secret Ingredient Sweet Potatoes


Ingredients:
sweet potatoes, brown sugar, butter, salt, black pepper

Directions:
Place a rack in the middle of the oven.  Preheat oven to 400.
Set the sweet potatoes directly on the oven rack and bake until very tender, 50-60 minutes.  Remove from the oven and cool.  (Note: the potatoes can be baked up to 24 hrs in advance and refrigerated until ready to use].
Peel the potatoes, then mash them well in a bowl.  Stir in the remaining ingredients.  Transfer to a 2-qt casserole dish with a lid.
Position a rack in the middle of the oven and preheat to 325 degrees.  Heat the potatoes until steaming, 30-40 minutes.  Serve hot.
Pizza Popcorn


Ingredients:
parmesan cheese, garlic powder, dried oregano, chives, butter, margarine, turmeric

Directions:
Combine parmesan, garlic powder, oregano & chives in a cup.
Heat oil in a large saucepan and test a few corn kernels.
When they pop add rest of corn and cover with lid.
Shake gently as the popcorn is popping.
When it stops popping remove from heat and add melted butter or margarine, stirring to coat evenly.
Quickly mix in dry ingredients (including turmeric, if using].
Store in an airtight container - best made and eaten the same day.
Creamy Cheesy Coquilles St. Jacques/ Scallops


Ingredients:
lemon juice, water, salt, scallops, butter, onion, mushroom, flour, pepper, milk, gruyere cheese, white wine, lemon juice, parsley, butter

Directions:
Lightly grease or butter 8 large scallop shells or 8 small ramekins.
Combine 1 t. lemon juice, water and salt in a saucepan large enough to hold scallops. Bring to a boil.
Add scallops and simmer 6 minutes. Drain. Set aside.
Melt 4 T. butter in saute pan. Add onions and mushrooms. Saute until wilted and soft.
Whisk in flour and pepper. Cook 30 seconds.
Whisk in cream and milk. Bring to boil, whisking constantly, until thickened.
Add cheese, wine, 1 T. lemon juice and parsley. Whisk and cook until blended and cheese has melted. Add scallops.
Divide mixture into 8 shells or ramekins.
Combine bread crumbs and 2 T. melted butter. Sprinkle on scallop mixture.
Broil 4" from heat for 2-3 minutes, or until crumbs are brown and sizzling.
White Holiday Punch


Ingredients:
water, sugar, evaporated milk, vanilla ice cream

Directions:
Mix sugar and water in a saucepan., Stir constantly over medium heat until sugar is dissolved., Remove from heat, add evaporated milk and almond extract and let cool., Chill until serving time., Combine milk mixture and lemon-lime drink in punch bowl just before serving., Add and stir ice cream, to break ice cream up into small pieces.
Pumpkin-Gingersnap Milkshake


Ingredients:
pumpkin puree, brown sugar, pumpkin pie spice, vanilla ice cream, milk

Directions:
Puree all the ingredients in the blender until smooth.
Garnish with extra cookies pieces or pepitas (pumpkin seeds].
Baked "ziti" W/ Tofu Shirataki


Ingredients:
onion, green pepper, garlic cloves, fresh ground black pepper, crushed red pepper flakes, 2% mozzarella cheese, fat-free cheddar cheese, fresh parmesan cheese

Directions:
Preheat oven to 350ºF. Lightly grease a 8x8 (1.75qt oval is what I use] baking dish; set aside.
Tofu Noodles:  Bring pot of water to boil, add well DRAINED tofu noodles and return to boil.  Boil for two minutes and leave to drain in colander until needed.  OR just rinse and drain noodles, then microwave for one minute and place in colander to drain while preparing remaining ingredients.
In a large saucepan over medium high heat, cook ground meat, onions, green pepper, garlic and black pepper over medium heat until meat is browned; drain fat.  Add pasta sauce, crushed red pepper & Italian seasoning (if your sauce isn't seasoned enough] and cook until mixture is hot, stirring occasionally.
Meanwhile, cut tofu noodles into manageable pieces.  Then add noodles to the sauce mixture and mix well. Stir in 1/4 cup of the Mozzarella cheese and 1/4 cup cheddar cheese, mixing until well combined.
Pour mixture into the prepared baking dish. Top with remaining cheeses - 1/4 cup of the mozz, 1/4 cup cheddar and 1/4 cup parmesan. Cover with foil (or lid].
Bake at 350ºF for 15 minutes. Remove foil/lid and bake for an additional 15 minutes until edges are bubbly.  Allow to stop bubbling before serving.
Chocolate-y Fudgesicles


Ingredients:
sweetened condensed milk, 1% low-fat milk, cocoa powder, cornstarch, pure vanilla extract, sea salt

Directions:
In a saucepan over medium heat, add sweetened condensed milk, 1 cup 1% milk and cocoa powder. Whisk until cocoa powder is blended. During the process just before the mixture starts to simmer, add cornstarch mixed with the remaining ½ cup 1% milk; whisk until mixture thickens, about 5 minutes.
Remove from the heat and transfer to a measuring cup. Add mini chocolate chips, vanilla extract and fleur de sel; whisk until well combined. Carefully fill up the molds, insert sticks and transfer to the freezer for at least 24 hours.
The day after, dip molds in a bowl filled with very hot water until the fudgesicles release. Yield 3 cups.
Cherry Bake


Ingredients:
cherries, light sour cream, sugar, vanilla essence, eggs, self raising flour

Directions:
Preheat oven to 190 degrees., Grease 4 x 250 mls ovenproof dishes., Divide cherries over  the base of  the dishes., Place dishes on baking tray., In a mdium bowl place sour cream, cream, sugar, vanilla and eggs., Whisk to combine well., Add flour and mix in well., Pour mixture evenly over cherries., Bake 30 minutes till golden., Dust with icing sigar if desired.
Vermont Apple Crisp


Ingredients:
apples, maple syrup, flour, brown sugar, butter, margarine

Directions:
Preheat the oven to 375 degrees.
Place apples in an 8x8 pan and toss with the maple syrup.
In a separate bowl, combine dry ingredients; cut in the butter until mix is crumbly.  Sprinkle over the apples.
Bake 35 minutes or until top is golden brown.
Cool slightly and serve with a quality vanilla or cinnamon ice cream.