lumicero/recipes-ing2inst huggingface dataset:
Title: Grace's Stabilized Whipped Cream
Ingredients:
- 2 cold water
- 1 unflavored gelatin
- 2 heavy whipping cream
- 1 vanilla extract
- 2 sugar
Instructions:
1. Make Gelatin Mix:
2. Soak plain gelatin in cold water for 5 minutes.
3. Dissolve by placing it in a metal bowl placed over a small pot of simmering water.
4. Let cool.
5. Prepare Stabilized Whipped Cream:
6. Using an electric mixer, beat cream in a large well-chilled bowl.
7. Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipping cream at the sides of the bowl.
8. Whip the cream until barely stiff.
9. Add gelatin mis all at once to cream during whipping.
10. Stop whipping when the cream forms soft peaks.
11. Serve immediately or cover and refrigerate.
12. Flavoring may be added (such as a small amount of mashed thickened fruit) as long as you add it before the gelatin sets up.
13. Store the cake in the refrigerator until serving time!
Title: Plain Graham Cracker Crust
Ingredients:
- 18 graham cracker squares
- 1/4 sugar
- 6 butter
Instructions:
1. Mix crumbs and sugar.
2. Add butter and mix well.
3. Pour into 9 or 10 inch pie pan.
4. Pat onto sides and bottom for firm crust.
5. Chill 45 minutes or bake at 375 degrees for 6 to 9 minutes.
6. (Baked comes out of pie pan for easiest serving.).
Title: Apple Upside-Down Sour Cream Cake
Ingredients:
- 1 butter
- 1 apples
- 3 brown sugar
- 2 cinnamon
- 1/4 butter
- 1/2 - 1 brown sugar
- 3/4 eggs
- 1 1/2 flour
- 3/4 milk
- 3 half-and-half cream
- 2 1/2 sour cream
- 1 1/2 baking powder
- 1/2 cinnamon
- 2 baking soda
- 2 salt
- 1
- 1/2
Instructions:
1. Set oven to 375 degrees.
2. Butter a 13x9-in baking pan.
3. FOR TOPPING: Sprinkle bread crumbs evenly in the bottom of baking dish; set aside.
4. In a bowl, toss apple slices with brown sugar, slivered almonds and cinnamon.
5. Arrange apple mixture evenly over the bread crumbs.
6. FOR CAKE: In a bowl, beat butter and sugar until light and fluffy.
7. Beat in the ground almonds and eggs.
8. Stir in remaining ingredients until smooth.
9. Spoon batter evenly over apples mixture (already in pan).
10. Bake for 30-35 minutes, or until cake tests done.
11. Place on a cooling rack for 15 minutes.
12. TO INVERT: Place cooling rack on top of cake, turn cake upside down, and carefully remove from baking pan.
13. Bake.
Title: Double Chocolate Chunk Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 vanilla
- 2 3/4 flour
- 1 baking soda
- 1/2 salt
- 5 white chocolate
- 5
Instructions:
1. Preheat the oven to 350°F.
2. Coarsely chop the chocolate and set aside.
3. Cream the butter, brown sugar and granulated sugar.
4. Add in the eggs and vanilla.
5. In a separate bowl, sift the flour, baking soda and salt.
6. Slowly beat the dry ingredients into the butter and sugar mixture, being sure not to overbeat the dough.
7. Stir in the chocolate.
8. Bake on greased cookies trays for 8-10 minutes.
Title: Finnish Cranberry Whip (Vatkattu Marjapuuro)
Ingredients:
- 2 fresh cranberries
- 1 1/2 water
- 1 granulated sugar
- 1 water
- 1 salt
- 1/3 farina
Instructions:
1. Heat cranberries in 1 1/2 cups water to boiling; reduce heat. Simmer uncovered until berries pop, about 8 minutes.
2. Press cranberries through sieve to remove skins. return juice to saucepan. Add sugar, 1 cup water and the salt; heat to boiling.
3. Add farina gradually, stirring constantly. Cook, stirring occasionally, until thickened, 3 to 5 minutes.
4. Pour into small mixer bowl. Beat on high speed until pudding becomes fluffy and light pink, 3 to 5 minutes.
Title: Vegan Chocolate Cupcakes (Low Fat)
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 3/4 white vinegar
- 1/3 granulated sugar
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 white whole wheat flour
- 1/3 cocoa powder
- 3/4 cocoa powder
- 1/2 baking soda
- 1/4 baking powder
- salt
Instructions:
1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, yogurt, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Title: Sweet Potato Cakes
Ingredients:
- 4 sweet potatoes
- 3 eggs
- 1 1/2 salt
- 1/8 pepper
- 1
Instructions:
1. Parboil potatoes until tender.
2. Peel skin and mash.
3. Next, mix eggs, salt, pepper.
4. Heat oil in skillet and add a pinch of flour for oil testing.
5. Drop potato mixture into skillet. Brown on both sides.
6. Flatten down when you flip them.
7. Add butter and honey and eat like a pancake. **I like homemade maple syrup with mine.
Title: Raspberry, Lime and Ricotta Cake
Ingredients:
- 250 ricotta cheese
- 250 sugar
- 3 lime rind
- 1 self-raising flour
- 2 milk
- 2 1/8 frozen raspberries
- 2/3 icing sugar
- 2/3
- 2
- 150
- 4
Instructions:
1. Preheat oven to 180°C (350F) or 160°C fan-forced. Grease and line a 20cm round cake pan.
2. Cream together ricotta cheese, sugar, lime rind and coconut extract. Mix until smooth and creamy, them add egg yolk. In another bowl, mix flour and coconut macaroon crumbs. Fold in the flour mix alternatively with the milk until combined. Beat egg whites to firm peaks. Fold egg whites into the cake mixture. Spoon into prepared pan and sprinkle throught frozen raspberries. Spread batter evenly around pan.
3. Bake for about 50 minutes or until a toothpick comes out clean. If the cake starts to get too dark, cover with foil while baking.
4. Leave in the cake pan five minutes before taking out and cool on a wire rack. Dust with icing sugar for serving.
Title: Pecan Tart
Ingredients:
- 1 egg
- 1 pecans
- 1 vanilla
- 1 unbleached flour
- 1 powdered sugar
- 2 unsalted butter
- 1/2 vanilla
- 1
Instructions:
1. Prepare crust in food processor using the pulse method until dough forms a ball. Roll between 2 sheets of plastic. Transfer to tart pan or press directly into fluted tart pan. Prick with fork and bake at 400 degrees until light golden brown.
2. Pour pecan mixture in hot tart shell. Reduce temp to 350 degrees and bake until dark brown and bubbly.
3. Cool, remove from tart pan and serve.
Title: Saucy Pudding
Ingredients:
- 2 shortening
- 1/4 sugar
- 1/2 molasses
- 1 egg
- 1/4 hot water
- 1 baking soda
- 1 salt
- 1/2 ginger
- 1/2 cinnamon
- 3/4 molasses
- 1/2 cold water
- 1 1/2 vanilla
- 1/2
Instructions:
1. Cream together shortening, sugar, molasses and beaten egg. Add hot water alternately with sifted dry ingredients. Pour into an 8-inch square pan.
2. Mix topping ingredients and pour over unbaked mixture.
3. Bake at 375F for 35 minutes. Serve warm.
Title: Chocolate-Mint Pots De Creme
Ingredients:
- 8 half-and-half
- 2 heavy cream
- 2/3 white creme de menthe
- 6 raspberries
- 2 fresh mint leaves
Instructions:
1. Preheat the oven to 325 degrees.
2. In the top of a double boiler over gently simmering water, melt the chocolate. Set aside.
3. In a medium saucepan over medium-high heat, combine the half and half and cream and bring to a boil. Remove from the heat.
4. Place the egg yolks and creme de menthe in a blender. Pour the melted chocolate into the blender and add the cream mixture. Blend on medium speed 15 to 20 seconds, until all the ingredients are well combined.
5. Pour the mixture into eight 6-ounce ramekins or custard cups, filling each one about two-thirds full. Place the ramekins in a 9- by 13-inch baking pan. Place the pan in the oven and pour in enough boiling water to come about halfway up the sides of the ramekins. Bake about 40 minutes, or until the custard is set.
6. Remove the ramekins from the water bath and let them cool completely on a wire rack. Cover and refrigerate at least 4 hours. Garnish each pot de creme with raspberries and mint leaves.
Title: Pumpkin Chocolate Bread Pudding
Ingredients:
- 1 3/4 flour
- 1 baking powder
- 1 baking soda
- 1 1/2 pumpkin pie spice
- 1/2 salt
- 1/2 unsalted butter
- 1 1/4 sugar
- 7 eggs
- 3 canned pumpkin puree
- 1 eggs
- 3 vanilla
- 1 white sugar
- 1 canned pumpkin puree
- 3/4 half-and-half
- 3 vanilla extract
- 2 pumpkin pie spice
- 1 bittersweet chocolate
- 8
Instructions:
1. Day before you want the pudding or early on the same day, preheat the oven to 350*F and butter and flour a 9 by 5 inch loaf pan.
2. Whisk together dry ingredients.
3. Cream the butter and sugar together until light and fluffy. Add 3 of the eggs one at a time, then add pumpkin puree and vanilla. Stir in flour mixture. Beat until just blended.
4. Melt 4 ounces of the chocolate in the top of a double boiler until smooth.
5. Spoon half of the batter into the loaf pan, spoon half of the melted chocolate on top, swirling it into the batter with a skewer. Repeat with remaining batter and chocolate.
6. Bake for about 1 hour, or until a metal skewer inserted in the center comes out clean. Let the loaf cool for 15 minutes, then invert onto the rack and turn right side up. Cool completely before proceeding.
7. Butter a 9 X 13 inch casserole dish and heat oven to 375*F/180*C.
8. Slice the pumpkin loaf into 1/2 inch thick slices, arranging them, overlapping to till the baking dish.
9. Beat the 4 remaining eggs and egg yolks together until frothy with an electric mixer on medium speed. Slowly beat in the sugar, beating until thick and lemon coloured. Stir in the pumpkin puree, half and half, vanilla and pumpkin pie spice.
10. Carefully ladle the custard mixture over the bread slices in the casserole until the dish is filled to the top. Evenly distribute the the remaining chocolate chunks over top.
11. Set the baking dish into a larger baking pan and fill the larger pan with enough hot water to reach halfway up the sides of the casserole.
12. Place in the hot oven and bake for 40 to 45 minutes.
13. Protecting your hands with heavy oven mitts, using a large spoon, push the bread down until the still liquid custard rises in the dish. Spoon the custard evenly over the bread slices again. Bake for about 10 minutes more until a skewer inserted in the center comes out barely clean. Let cool on a rack.
14. Serve sprinkled with confectioners sugar accompanied with a dollop of whipped cream or creme fraiche.
Title: Baked Cheese Papaya
Ingredients:
- 1 small curd cottage cheese
- 1 cream cheese
- 1 curry powder
- 2 mango chutney
- 2 golden raisins
- 3 papayas
- 3 sugar
- 2 cinnamon
- 2 butter
Instructions:
1. Preheat oven to 450.
2. Cream cheeses together. Add curry, chutney, and raisins.
3. Fill the papaya halves with mixture.
4. Place filled halves on a greased baking sheet.
5. Sprinkle with sugar and cinnamon and drizzle with melted butter.
6. Bake at 450 for 15 minutes.
Title: Cinnamon Swirl Mini Muffins
Ingredients:
- 250 self-raising flour
- 1 baking powder
- 1 salt
- 100 caster sugar
- 1 egg
- 200 skim milk
- 1/4 canola oil
- 2 ground cinnamon
- 75 brown sugar
Instructions:
1. Preheat fanforced oven to 180 Celcius.
2. Grease a 12 mini muffin tin.
3. For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
4. For the mini muffins, mix the flour, baking powder, salt and sugar in a large bowl.
5. In a separate bowl or jug, mix together the egg, milk and melted butter.
6. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
7. Put a 1/2 teaspoon of the batter into each prepared mini muffin cup. Sprinkle each muffin with a 1/4 tsp of cinnamon sugar, then spoon some more batter and cinnamon sugar into the mini muffin cup.
8. Finish with a layer of batter, dividing it evenly. Using a fine skewer, swirl the mixture in each mini muffin cup to achieve the marbled effect.
9. Bake in the oven for 12-15 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack.
10. Serve warm or cold. These can be frozen too!
Title: Soft Iced Pumpkin Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 2 cinnamon
- 1/2 - 3/4 ground nutmeg
- 1/2 - 3/4 ground cloves
- 1/2 salt
- 1/2 butter
- 1 white sugar
- 1/2 brown sugar
- 1 egg
- 2 pumpkin puree
- 1 confectioners' sugar
- 2 cinnamon
- 1/4 - 1/2 butter
- 1 half-and-half cream
- 1
- 3
Instructions:
1. For cookies; set oven to 350 degrees F.
2. Grease a large cookie sheet.
3. In a medium bowl combine the flour with the next 6 ingredients.
4. In another bowl cream butter with both sugars until combined.
5. Add in egg and extract beat until fluffy.
6. Beat in pumpkin puree until combined.
7. Add in the dry ingredients and beat until just combined.
8. Drop by tablespoonfuls onto cookie sheet, then flatten slightly with palm of hands.
9. Bake for about 12-15 minutes.
10. Cool then generously drizzle the icing over the top.
11. For the icing;. in a bowl combine the confectioners sugar with cinnamon, melted butter; add in cream or milk mixing until smooth and as needed to achieve desired drizzling consistancy.
12. Generously drizzle over cooled cookies.
Title: Super Sweet Strawberry Shortcake
Ingredients:
- 4 strawberries
- 1 sugar
- 2 1/3 Bisquick baking mix
- 1/2 milk
- 3 butter
- 1 margarine
- 1/8 Cool Whip
- cinnamon
Instructions:
1. Take half of the strawberries and slice them into small chunks.
2. Add 1/4 cup of sugar to berries and mash.
3. This will bring out the juices of the berries.
4. Next, slice the rest of the berries any way you choose, bigger but thin is what i use.
5. Add the sliced berries to mashed berries along with remaining 1/4 cup and stir.
6. Set aside.
7. Heat Oven to 425.
8. Now for the dough.
9. Mix bisquick, milk, 3TBSP butter, and 1/2 cup sugar until soft dough forms.
10. Press into the bottom of a round cake pan.
11. Bake for about 10-12 minutes or until golden brown.
12. About half way through pull out dough and sprinkle cinnamon over top, cook for remainder of time.
13. Afer cake is done, i reccomend taking a slice and cutting it in half, pile with strawberries and cool whip and enjoy!
Title: Banana Pecan Beignets
Ingredients:
- 1 butter
- 1/4 light brown sugar
- 1/4 pecan pieces
- 1 banana
- 1 vanilla
- 3 eggs
- 1 1/2 milk
- 2 baking powder
- 3 1/4 flour
- 1 cinnamon
- powdered sugar
Instructions:
1. Melt butter in skillet on medium heat. Add brown sugar and heat, stirring constantly to dissolve, about 1 minute. Add pecans and continue to cook 1 minute. Add bananas and vanilla, cook 1 minute. Remove from heat.
2. Make a batter by combining beaten eggs, milk, cane syrup, cinnamon, and baking powder. Add the flour, 1/4 cup at the time, beating and incorporating until all is used and the batter is smooth.Add the banana mixture to the batter and fold to mix.
3. Heat the oil to 360 degrees F. Drop the batter by a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.once they are light brown Remove and drain on paper towels. they may burn quickly.
4. Sprinkle the beignets with powdered sugar. Serve the beignets warm. enjoy ^_^.
Title: Buttermilk Pecan Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 4 eggs
- 1 buttermilk
- 1/4 baking soda
- 3 flour
- 1 vanilla
- 1 pecans
- 1
Instructions:
1. Cream together sugar and butter- add eggs and beat well.
2. Alternately add milk, soda and flour to above mixture- adding flour last.
3. Add in Flavorings, and mix well.
4. Grease tube pan.
5. DO NOT FLOUR.
6. Spread chopped nuts evenly on bottom of pan and pour batter over nuts.
7. (nuts maybe omitted).
8. Bake at 310 to 325 degrees for 1 1/2 hours.
9. Let cool slightly before removing from pan.
Title: Easy Fabulous Red Velvet Cake
Ingredients:
- 8 sour cream
- 3/4 water
- 1/3 eggs
- 3 butter
- 1 cream cheese
- 4 vanilla
- 1/3 powdered sugar
- 4 milk
- 2 flaked coconut
- 4 cranberries
- 1 -3
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour two 9x1-1/2-inch round cake pans or two 8x8x2-inch square baking pans or coat with nonstick spray for baking; set aside.
2. In a large bowl, beat cake mix, sour cream, water, oil, eggs, and food coloring with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl. Beat mixture on medium speed for beat 2 minutes more, scraping down the sides again if needed. Spread batter evenly into prepared pans.
3. Bake cakes for 25 to 30 minutes for 9-inch pans or 30 to 35 minutes for square pans or until a toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
4. In a small saucepan, melt 4 ounces white baking chocolate over low heat, stirring frequently; cool 10 minutes. Meanwhile, in a very large mixing bowl, beat butter, cream cheese, and vanilla with an electric mixer on medium speed for 30 seconds or until smooth. Gradually beat in 2 c powdered sugar. Beat in 1 tablespoon milk. Gradually beat in an additional 2 cups powdered sugar. Beat in melted white chocolate until well combined.
5. If needed, beat in additional milk, 1 teaspoon at a time, to make frosting spreading consistency.
6. Spread frosting between layers and over sides and top of cake. Sprinkle with toasted coconut. Cover and chill cake to store. If you like, garnish with sugared cranberries.
Title: Chocolate Chunk Cookies (One Bowl)
Ingredients:
- 3/4 butter
- 1/4 brown sugar
- 3/4 eggs
- 2 flour
- 1/2 baking powder
- 1/4 chocolate chips
- 3/4 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Partially melt chocolate chunks in a large microwave bowl for 3 to 4 minutes on high power.
3. Add butter, brown sugar, eggs, flour and baking powder, mixing well.
4. Add chocolate chips and pecans.
5. Drop by heaping spoonful onto an ungreased baking sheet.
6. Bake at 350 degrees Fahrenheit for about 12 to 13 minutes.
Title: Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 1/2 baking soda
- 1 cinnamon
- 1 salt
- 2 sugar
- 3/4 applesauce
- 3/4 eggs
- 4 carrots
- 2 crushed pineapple
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine dry ingredients.
3. Add other ingredients.
4. Put in 9 x 13 cake pan or a little larger. (The cake pan will be very full.) Bake 30-40 minutes.
5. Frost with cream cheese frosting.
Title: Spectacular Strawberry Trifle
Ingredients:
- 3 fresh strawberries
- 2 -3 instant vanilla pudding
- 1 milk
- 3 ladyfingers
- 3 powdered sugar
- 6 vanilla
- 2 fresh strawberries
- 1
- 1/4
- 2
- 1
Instructions:
1. You will need a 6 quart trifle bowl or a punch bowl for this.
2. Slice 1 pound cake into 3 even layers.
3. Generously spread each layer with strawberry jam.
4. Arrange layers in the bottom of trifle bowl/punch bowl, cutting the pieces to fit the entire bottom.
5. Pour 1/2 cup liqueur over the cake.
6. Next, layer 1 pint of halved strawberries over the cake.
7. In a bowl, mix vanilla pudding and milk according to package directions.
8. Pour 1/3 of the pudding over strawberry layer.
9. Spread split lady fingers liberally with strawberry jam.
10. Stand the lady fingers around the edge of the bowl, so that 1-2 inches of the lady fingers are above the rim of the bowl.
11. Drizzle lady fingers with 1/2 cup of liqueur.
12. Repeat the layering procedure two more times, with the remaining pound cakes, strawberry halves, liqueur and vanilla pudding.
13. This should fill the bowl to about 1 inch of the top of the lady fingers.
14. Cover and refrigerate for about 1 hour.
15. Just before serving, whip cream until almost stiff.
16. Add powdered sugar and vanilla to cream and whip until stiff.
17. Mound whipped cream on top of the trifle, garnish with whole strawberries.
Title: Double Chocolate-Raspberry Upside Down Cupcakes
Ingredients:
- 1/4 butter
- 1 egg
- 3/4 all-purpose flour
- 1/4 baking soda
- 1/2 baking powder
- 3/4 salt
- 1/2 white sugar
- 1/3 brown sugar
- 1/3 vanilla
- 1 buttermilk
- 1/2 raspberries
- 3/4 butter
- 2 water
- 3 vanilla extract
- 2 -3 icing sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F. Lightly coat 12 muffin cups with cooking spray.
2. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.
3. In a medium mixing bowl beat butter with an electric mixer for 1 minute. Gradually add sugar mixture and mix until light and fluffy. Add egg and mix well then add in vanilla.
4. Alternate adding flour mixture and buttermilk to butter mixture until well combined.
5. Divide half of the batter among the prepared muffin cups using approximately 1 rounded tablespoon in the bottom of each muffin well. Add 4 -5 berries to the centre of each muffin, and spoon the remaining batter over berries in muffin cups.
6. Bake for 18 to 20 minutes or until a toothpick inserted near the centre comes out clean (turning after 10 minutes to evenly cook). Cool in pans for 5 minutes. Gently remove cupcakes from pans and cool completely on wire racks.
7. Prepare Chocolate Glaze (directions below).
8. In a small saucepan over low heat, melt butter then add cocoa and 2 tablespoons of water. Cook, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat and add in vanilla. Gradually add icing sugar and beat with wire whisk until smooth. Add additional water, 1/2 teaspoon at a time until glaze is of desired consistency, just thin enough to drizzle. This makes about 3/4 cup of glaze, enough for 12 cupcakes.
9. Place cupcakes UPSIDE DOWN on a parchment-lined baking sheet. Drizzle glaze over cakes and chill about 20 minutes or until icing is set. If desired, place cakes on individual dessert plates prior to drizzling with the glaze. Garnish cakes with additional raspberries. Makes 12 cupcakes.
10. An alternative presentation would be to forego the glaze completely and dust cupcakes with icing sugar just prior to serving.
Title: Bannanna Pie
Ingredients:
- 1 sweetened condensed milk
- 1 graham cracker crust
- 3 bananas
- 1 powdered sugar
- 1/4
- 2
Instructions:
1. Pour condensed milk into an 8 inch glass pie plate.
2. Cover with foil and set into a shallow casserole filled with 1/4 inch water.
3. Bake at 425 for 1 hour and 15 minutes (or until milk is thick and caramel colored).
4. Remove foil and set aside.
5. Slice bananas and set it bottom of graham cracker crust.
6. Spread carmelized milk over banana layer.
7. Cool for 30 minutes.
8. Combine whipping cream and powdered sugar.
9. Whip until stiff (or, you can cheat like me and use something like Cool Whip).
10. Spread over caramel layer.
11. Sprinkle with crushed candy.
Title: Brown Sugar Pound Cake with rum sauce or glaze
Ingredients:
- 1 butter
- 2 dark brown sugar
- 1 granulated sugar
- 6 eggs
- 3 flour
- 1/2 salt
- 1/2 baking powder
- 1 milk
- 2 vanilla
- 1/2 butter
- 1/2 dark brown sugar
- 1/2 granulated sugar
- 1/2 light corn syrup
- 2 rum
- 3 butter
- 1/3 evaporated milk
- 3 dark brown sugar
- 3/4
- 1
Instructions:
1. Preheat oven to 325 Grease and flour a 10" tube pan Cream butter and sugars until very light and fluffy.
2. Add eggs one at a time, beating well after each.
3. Combine dry Add alternately with milk&vanilla starting adn ending with dry.
4. Beat well with each addition Fill prepared pan and bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
5. Cool completely, remove from pan.
6. Serve with sauce or glaze Rum sauce: Combine everything in a heavy saucepan.
7. Bring to a boil over medium heat, stirring occasionally.
8. Cover and continue to boil for 1 minute to wash crystals down side of pan.
9. Uncover and continue to boil for 3-4 minutes.
10. Let cool slightly.
11. Serve over slices of cake.
12. Rum Glaze Put all in a small heavy pan.
13. Let it cook, stirring occasionally til mixed well.
14. I let it cook a couple more minutes until it was thickened.
15. Pour over top of cake.