lumicero/recipes-ing2inst huggingface dataset:
Title: Candy Cane Cake
Ingredients:
- 1 water
- 1 1/4 powdered sugar
- 1/3 milk
- 3 vanilla
- 1/2 vanilla
- 1/2
- 1
- 1 -2
- 1/2
Instructions:
1. Heat oven to 350. Generously grease a 10 to 12 cup bundt pan; lightly coat with flour.
2. Make cake mix as directed on package. Pour about 2 cups of batter into pan.
3. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract.
4. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
5. Bake 38 to 42 minutes or until toothpick inserted in center comes our clean. Cool 10 minutes before removing from pan to wire rack. Cool completely, about 1 hour.
6. In small bowl, mix together glaze ingredients, using just 1 T of milk at first. Stir in additional milk 1 teaspoon at a time until smooth and consistency of thick syrup. Spread glaze over cake, allowing some to drizzle down side. Garnish with crushed candy canes, if desired.
7. Store loosely covered at room temperature.
Title: A Small Plum Pudding
Ingredients:
- 1 brown sugar
- 1 eggs
- 4 butter
- 1/2 raisins
- 3/4 currants
- 7/8 sultana raisin
- 1/2 lemon, zest of
- 1 1/2 nutmeg
- 1/2 cinnamon
- 1 1/2 brandy
- 1 1/2
- 2
Instructions:
1. Mix brown sugar, bread crumbs, eggs and soft butter well.
2. Add remaining ingredients one by one, mixing well after each addition.
3. Tie up in a clean new buttered and floured pudding cloth OR place into buttered pudding mold(s) with cloth tied over top.
4. Boil (in a cloth) OR steam (in molds). Original recipe, four times this size, was to boil for four hours. Time should be shorter for a smaller amount.
5. Serve with Brandy Sauce.
Title: Vanilla Whipped Cream
Ingredients:
- 1 heavy whipping cream
- 3 powdered sugar
- 1 vanilla
Instructions:
1. Beat all ingredients in a chilled medium bowl with electric mixer on high speed just until soft peaks form.
2. Tip:.
3. Chill the bowl and beaters before you begin.
4. When the cream begins to thicken as you beat it, reduce the mixer speed.
Title: Rum Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 1/2 rum
- 1/2 ground walnuts
- 1/2
- 1
Instructions:
1. Mix cake mix, vanilla pudding, eggs, water, oil and rum together.
2. sprinkle with walnuts if desired.
3. Bake at 350 degrees for 30 minutes in small tins.
4. Mix 1/2 cup sugar, 1/4 cup water and 1 stick of butter and boil for 5 minutes. Add 1/2 cup Rum.
5. Poke holes in cake and pour onto top of cake.
6. Can freeze.
Title: No-Bake Cherry Thumbprints
Ingredients:
- 1 pitted dates
- 1/2 salt
- 1
- 1/4
- 1/2
- 40
Instructions:
1. In a food processor, pulse the dates, almonds, cocoa powder, salt, and 2 tablespoons water until smooth. Add the cereal and pulse until just incorporated.
2. Form the mixture in 1/2-inch (teaspoonful) balls and transfer to a wax paper-lined cookie sheet, spacing 1/2 inch apart. Gently press a cherry into each ball. Refrigerate until firm.
3. Tip: The thumbprints can be refrigerated in an airtight container for up to 2 weeks.
Title: Delicious Gluten Free Sugar Free Healthy Carrot Cake
Ingredients:
- 1 1/2 applesauce
- 3 extra virgin olive oil
- 3 Splenda sugar substitute
- 1/2 eggs
- 1/2 sorghum flour
- 1/2 potato starch
- 1/4 tapioca starch
- 1/4 xanthan gum
- 2 cinnamon
- 3 baking soda
- 2 vanilla
- 2 carrots
- 3 pineapple
- 20 coconut
- 1 walnuts
- 1 light cream cheese
- 8 vanilla
- 1 Splenda sugar substitute
- 5 cinnamon
- 1/4 walnuts
- 1/4 coconut
- 1/4
Instructions:
1. (Make sure the carrots are grated before using them in the recipe, as well as chopping the almonds).
2. Mix all ingredients together and bake in a 9x13-inch pan or in small cupcake holders (spray Pam butter-like spray) for 45 minutes on 350 degrees. If using oil instead of apple sauce, allow to cook one hour.
3. Whip frosting ingredients together. Wait till cool to frost.
4. To entice my daughter to eat them I put orange and yellow sprinkles on it, or you could also decorate it with little "frosting carrots". Have fun with this cake; it's very versatile and good for you. You can use all of the optional toppings as well if you'd like. You can reference the other cake here.
5. On a side note, this frosting is also good with some sugar free fat free vanilla or cheesecake pudding, and also makes a great dipping sauce for apples.
Title: Cake in a Cup!
Ingredients:
- 1 water
- 1 ice cream
- 3
Instructions:
1. Mix both boxes of cake mix in a bowl thoroughly.
2. Scoop 1/3 cup of mix into mug, add 3 tablespoons water, and microwave 1 minute. Done!
3. Best served with Ice Cream on top! You essentially have cake in a cup, no leftovers, and PLENTY of mix to make more with at anytime!
Title: Pumpkin Spice Caramel Toffee Cake
Ingredients:
- 3 all-purpose flour
- 1/4 baking soda
- 2 3/4 baking powder
- 2 ground cinnamon
- 1/2 ground nutmeg
- 1 1/2 ground ginger
- 1 cocoa powder
- 1/2 salt
- 1 instant pudding mix
- 1 3/4 salted butter
- 1 1/2 egg
- 3 pumpkin puree
- 1 vanilla extract
- 1 white sugar
- 1 brown sugar
- 1 buttermilk
- 1 1/4
- 1
- 1 1/4
- 1/4
- 13 1/2
- 1
Instructions:
1. Mix together in a bowl all the dry ingredients and set aside.
2. Cream together the butter and sugar for at least 5 minutes.
3. Add in eggs, pumpkin, extracts.
4. Add the dry ingredients mixed in the bowl you set aside to the wet ingredients alternately with the milk. There should be three additions of dry and two of milk. Flour, milk, flour, milk, flour. Mix just until combined after each addition. Do not overmix.
5. Spray three 8 inch baking pans with baking spray.
6. Divide batter among the three 8 inch baking pans.
7. Bake in a 350 degree oven for 28 minutes.
8. Cool on rack for 10 minutes then take out of the pans and let cool completely.
9. Warm apricot preserves in microwave for 30 seconds and spread 1/3 cup on each layer.
10. Warm caramel(dulce de leche) in microwave 30 seconds and spread 1/3 cup on each layer over the apricot then sprinkle with toffee bits.
11. Spread 1 cup of cream cheese frosting on top of the caramel then sprinkle with toffee bits.
12. Repeat for each layer and then add frosting to top and sides then decorate with toffee bits on sides and top however you want.
13. You will need to crumb coat this and put it in the freeze after each layer is added. This just makes it easier so the layers do not slide around when frosting and your cake stays straight and doesn't become a leaning tower.
14. This cake must be kept refrigerated because of the cream cheese frosting. It is best served room temperature. You can take it out of the refrigerator 1 hour before serving or cut a slice and warm it in the microwave for 30 minutes before eating.
Title: Blueberry Cream Cheese Bread Pudding
Ingredients:
- 6 eggs
- 6 sugar
- 1 vanilla
- 1 orange zest
- 2 half-and-half
- 4 blueberries
- 2 cream cheese
- 1 sugar
- 2 powdered sugar
- 1
Instructions:
1. Preheat oven to 425 degrees
2. Spray 2 qt shallow baking dish with non-stick spray.
3. Beat eggs and sugar in bowl until light colored; add vanilla and orange peel.
4. Add half-and-half; mix well.
5. Place bread in baking dish; top with half of blueberries. Combine cream cheese and 2 T sugar; mix well.
6. Drop cream cheese mixture by teaspoonfuls over blueberries and bread; sprinkle with remaining blueberries.
7. Pour egg mixture over blueberries and bread. Wait 5 minutes. Bake at 350 degrees for 50-55 minutes.
8. Sprinkle with powdered sugar; serve warm.
Title: Plum Upside-Down Cake
Ingredients:
- 8 butter
- 1/2 brown sugar
- 2 water
- 3 plums
- 1 3/4 flour
- 1/2 pecans
- 1 sugar
- 1 baking powder
- 1/4 salt
- 1 milk
- 2 eggs
- 1 1/2 vanilla
- 1 1/2
Instructions:
1. Place 3 tablespoons butter in a 9x9 baking pan. Put in the oven at 350 degrees until butter is just melted.
2. Remove from oven and stir in brown sugar and water until combined. Spread to an even layer in the pan.
3. Arrange plum slices on top of the sugar mixture in the pan.
4. In a large bowl mix flour, pecans, sugar, baking powder, and salt.
5. Add milk, 5 tablespoons butter, eggs and vanilla. Beat with a mixer on low speed until combined. Beat on medium for 1 minute.
6. Stir in orange peel.
7. Spoon batter over top of plums in pan.
8. Bake at 350 for 40-45 minutes, until toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack for 5 minutes.
9. Loosen sides of cake from pan and invert onto a serving plate. Serve warm.
Title: Honey Halva
Ingredients:
- 1/2 butter
- 1/3 honey
- 2 eggs
- 1 farina
- 1/2 ground cinnamon
- 1/2 water
- 1/4 honey
- 1/4
Instructions:
1. Preheat oven to 350.Butter a 8x8 pan.
2. In a medium bowl cream together butter and warm honey.Beat in eggs, one at a time.
3. Gradually fold in farina,cinnamon, and almonds.
4. Pour into prepared pan and bake for 30 minutes.
5. Remove from oven and cool for 15 minutes.
6. Simmer water and honey for 10 minutes and pour over halva.
7. Cool and cut into squares or diamonds.
Title: Almond Blueberry Cobbler
Ingredients:
- 24 frozen blueberries
- 1/2 salted butter
- 1 self rising flour
- 1 sugar
- 1 evaporated milk
- 1 ground cinnamon
Instructions:
1. Set oven to 350°F.
2. In a microwave safe dish pour in blueberries and add stick of butter. Put microwave on defrost and microwave for 6 minutes. After micro beeps stir and microwave at half power 2 minutes at a time until blueberries are defrosted and butter is melted.
3. In a mixing bowl mix sugar and flour.
4. Add evaporated milk. Stir until well mixed. Add a little cinnamon just until there is a LIGHT SPECKLE in the mixture.
5. Add Almond extract.
6. In a 9x12 dish (I used glass) spray non-stick cooking spray. (It's important that you evenly coat the pan and that you dont miss a spot becuase it will make cleaning the dish easier.).
7. Pour blueberry and butter mixture into your baking dish.
8. Sporatically pour sugar mixture over blueberry mixture. You dont want to much "dough" in one spot so be careful.
9. Lightly sprinkle a little more cinnamon on top
10. Place in oven and cook for 1 hour at 350°F.
Title: Chocolate Velvet Cupcakes
Ingredients:
- 1 1/2 butter
- 1/2 light brown sugar
- 1 eggs
- 3 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 sour cream
- 1 hot water
- 1 vanilla extract
- 2 butter
- 1/2 cream cheese
- 2 powdered sugar
- 2 ground cinnamon
- 1 vanilla extract
- 2 chocolate curls
Instructions:
1. Preheat oven to 350°. Microwave morsels in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
2. Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate; beat until blended.
3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
4. Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
5. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean. Remove from pans to wire racks, and let cool completely (about 45 minutes).
6. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Immediately remove from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
7. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy. Stir in cinnamon and vanilla.
8. Pipe frosting onto cupcakes. Garnish, if desired.
Title: Heath Bar Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3
- 1
- 3 -4
Instructions:
1. Bake cake mix according to package directions, using a 9 x 13 x 2-inch pan.
2. While still hot, punch holes in top of cake with a skewer or large fork.
3. Pour sweetened condensed milk and caramel topping over hot cake.
4. Let cake cool.
5. Spread with whipped topping and sprinkle chopped Heath bars over all.
6. Refrigerate until ready to serve.
Title: Pineapple Yummy Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 2 eggs
- 2 baking soda
- 1 evaporated milk
- 1 sugar
- 1 margarine
- 1/2 sweetened coconut
- 1 whole pecans
- 1 vanilla
- 1
Instructions:
1. Heat oven to 350°F.
2. Lightly coat 13 x 9 x 2 inch baking pan with cooking spray.
3. Prepare cake:
4. Beat flour, sugar, eggs, baking soda and pineapple with its juices in a large bowl, about 1 minute.
5. Pour into prepared pan.
6. Bake in 350°F oven for 30-35 minutes, until golden.
7. Cool on rack.
8. Meanwhile prepare icing:
9. Combine milk, sugar and margarine in a medium size saucepan.
10. Boil for 2 minutes or until consistency of thick soup.
11. Remove from heat.
12. Stir in coconut, pecans, and vanilla.
13. Let cool.
14. Pour over cake.
Title: Persian Style Apple Cake
Ingredients:
- 4 eggs
- 125 sugar
- 4 warm water
- 1/2 baking powder
- 75 flour
- 50 cornstarch
- 1200 apples
- 1 rose water
- 80 sugar
- 75 raisins
- 5 water
- 3 cornstarch
- 125
Instructions:
1. Mix eggs and sugar with a food processor until soft. Stir in the flour, the cornstarch and the baking powder to soft dough.
2. Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
3. Bake 12 minutes at 180°C (heat and timing are basing it on convection oven).
4. Mix the apples, with rosewater, sugar and raisins. Heat in the microwave until hot (it takes about 8-10 minutes). You can do it in a pan too.
5. Mix the water with the starch well in a glass and add to the apples mix.
6. Heat again until it thickens. And spread the apple mix on the baked dough.
7. Prepare your chocolate frosting as indicated by the instructions and brush it on the apples mix.
Title: Grilled Pound Cake; Mexican Chocolate Sauce & Tropical Fruit
Ingredients:
- 1 heavy cream
- 3 confectioners' sugar
- 1 dark rum
- 1/2 pure vanilla extract
- 3/4 heavy cream
- 1/2 ground cinnamon
- 1/2 dried ancho chile powder
- 1 pure vanilla extract
- 1/2 mango
- 1 papaya
- 1 fresh basil
- 1 pure vanilla extract
- 1 unsalted butter
- 2
- 6
- 3
Instructions:
1. MAKE THE WHIPPED CREAM:
2. In a medium bowl, using an electric mixer, softly whip the heavy cream.
3. Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form.
4. Refrigerate the whipped cream.
5. MAKE THE CHOCOLATE SAUCE:
6. In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder.
7. Add the chocolate chips and vanilla.
8. Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
9. MAKE THE FRUIT SALAD:
10. In a medium bowl, toss the mango and papaya with the basil and vanilla.
11. PREPARE THE POUND CAKE:
12. Light a grill or preheat a grill pan.
13. Butter both sides of the pound cake slices.
14. Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.
15. Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad.
16. Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
17. Pass the remaining chocolate sauce at the table.
18. **MAKE AHEAD The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for up to 2 days; rewarm before serving.
Title: Blueberry Sour Cream Cake With Basil-Blueberry Sauce
Ingredients:
- 2 unsalted butter
- 2 turbinado sugar
- 2 1/2 unbleached flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 1/4 sugar
- 1 unsalted butter
- 1 lemon zest
- 3 eggs
- 2 vanilla extract
- 1 sour cream
- 2 fresh blueberries
- 1/2 lemon
- 1 sugar
- 1 fresh blueberries
- 1 basil sprigs
- 2 heavy whipping cream
- 8 -10 raw sugar
- fresh basil
- blueberries
Instructions:
1. Preheat oven to 325 degrees.
2. Cake: Brush a 10" bundt pan with melted butter and sprinkle with turbinado sugar.
3. Combine flour, baking powder, soda and salt in a bowl. In a stand-mixer bowl (or regular bowl and hand-held mixer), add sugar, softened butter and lemon zest. With paddle attachment, cream butter on high speed until very light, approximately 6 min, scraping paddle and sides of bowl often.
4. Beat in eggs, one at a time. Add vanilla. Mix. Add approximately 1/3 dry ingredients and half of sour cream. Mix and repeat until all are added. Do not over mix.
5. Fold in blueberries by hand then gently spoon into pan.
6. Bake 75 minutes until a toothpick comes out clean.
7. Cool for 10 min, invert onto a platter.
8. Blueberry-Basil Sauce: In a pot, combine all ingredients, simmer 10 minutes.
9. Remove basil sprigs, blend sauce with a hand blender or processor, strain (I used the back of a spoon to help pass the berries through the strainer); cool to room temperature and serve.
Title: Peanut Butter Cake With Fluffy Chocolate Frosting
Ingredients:
- 1 water
- 1 1/2 eggs
- 1/3 vanilla
- 1/3 boiling water
- 3 butter
- 1 powdered sugar
- 2/3 vanilla
- 6
- 8
- 3
- 1
Instructions:
1. Preheat oven to 350. Lightly grease and flour two 9 inch cake pans.
2. Put all cake ingredients in large mixing bowl. Mix as directed on box.
3. Pour into pans. Bake 23 to 28 minutes, or until tests done.
4. Remove from oven and let cool for 10 minutes. Run a sharp knife around edges of cakes, then turn cakes out onto a plate, then invert on a wire rack (so the cakes are right side up) to finish cooling, at least 30 minutes more.
5. While cake is cooling, make frosting:.
6. Place cocoa into large mixing bowl and pour the boiling water over it. Stir with a wooden spoon until cocoa comes together in a mass.
7. Add butter and beat on low speed of mixer for about 30 seconds, or until well combined.
8. Add powdered sugar and vanilla, then beat on low for about 1 minute, then increase speed to medium until the frosting lightens and is fluffy, about 2 minutes more.
9. Add additional boiling water, 1 tsp at a time, or powdered sugar, 1 Tbs at a time, until frosting is of desired consistency.
10. Use frosting to frost the cooled cake layers.
Title: Cupcakes
Ingredients:
- 200 cake flour
- 150 plain flour
- 200 sugar
- 15 baking powder
- 1/2 salt
- 230 unsalted butter
- 4 eggs
- 235 buttermilk
- 1 vanilla extract
Instructions:
1. reheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter.
Title: Italian Genetti Cake 1962
Ingredients:
- 3 eggs
- 1 white sugar
- 3/4 canola oil
- 1 lemon juice
- 3 all-purpose flour
- 3 baking powder
- 3 salt
- 4
- 3/4
Instructions:
1. Sift the flour, powder and salt.
2. In a bowl cream the eggs with sugar until light and fluffy.
3. Add in the oil, milk, juice and flavouring.
4. Combine dry ingredients into the wet.
5. Pour into a greased and floured tube pan.
6. Bake 350 degrees for 40 to 60 minutes.
7. Test with a toothpick or tester around the forty minutes time.
8. This can be glazed when cold with a icing powder and milk and anisette flavouring and drizzled over the cooled cake if desired.
Title: Pigs No Bake Banana Pudding
Ingredients:
- 20 -25 sweetened condensed milk
- 1 sour cream
- 1 instant vanilla pudding
- 1 lemon juice
- 2 bananas
- 3 -4
Instructions:
1. break each cookie into 3 or 4 smaller pieces.
2. place 5 cookies in a ziplock and crush finely.
3. mix condensed milk -- sour cream -- pudding mix and lemon juice together.
4. cover the bottom of a pie plate or bowl with cookie pieces cut two bananas into slices and spread over the cookies.
5. spread half the pudding mix over the dish.
6. repeat with another layer.
7. sprinkle cookie crumbs over the top for a finishing touch.
8. chill for at least 4 hours.
Title: Microwaved Lemon Meringue Pie
Ingredients:
- 50 butter
- 1 1/4 brown sugar
- 2 allspice
- 1 water
- 1 1/2 sugar
- 1 cornflour
- 7 butter
- 3 lemon rind
- 3 lemon juice
- 2 salt
- 1/2 caster sugar
- 1
- 3
- 6
Instructions:
1. Combine pie shell ingredients and press into a 21cm microwave safe pie plate.
2. Microwave on high 2mins.
3. Cool completely.
4. Filling:.
5. Combine sugar and cornflour with the pinch salt in a large jug.
6. Gradually add the hot water, stirring well to prevent lumps.
7. Cook uncovered on High, stirring frequently, until very thick and bubbly.
8. Beat egg yolks lightly.
9. Stir in 3 Tablespoons of the cornflour mixture to the egg yolks, then add back to the cornflour mixture.
10. Cook 1 minute on high.
11. Blend in butter, lemon rind and juice and allow to cool before pouring into the pie shell.
12. Meringue:.
13. Beat egg whites until stiff then add in caster sugar slowly beating until thick and glossy.
14. Pile onto the cooled pie filling, making sure it touches the crust all the way round.
15. Cook on high for 3mins.
16. Cool away from draughts.
Title: Mexican Chocolate Tequila Bread Pudding
Ingredients:
- 3/4 granulated sugar
- 1/2 butter
- 2 pineapple tidbits
- 3/4 chocolate chips
- 3/4 eggs
- 3 milk
- 2 Kahlua
- 1/4 vanilla extract
- 1/4 heavy whipping cream
- 1 granulated sugar
- 1 confectioners' sugar
- 2 milk
- 1 baking soda
- 1 granulated sugar
- 2 cornstarch
- 2 cold water
- 1/4
Instructions:
1. To prepare bread pudding: Place sugar in a saucepan over medium-high heat and cook, stirring occasionally, until the sugar becomes a light golden color. Pour into a 9-inch square ceramic or glass baking dish and tilt the pan to evenly coat the bottom and sides with sugar. Set aside to cool. Line the pan with bread slices and drizzle butter evenly over the bread. Scatter pineapple and chocolate chips over top. In a mixing bowl, whisk together eggs, milk, tequila, Kahlua and vanilla extract. Pour mixture over the bread and let stand at room temperature for 30 minutes, or until the bread has fully absorbed the liquid.
2. Heat oven to 350 degrees F. Set baking dish in a large roasting pan, filling with enough water to reach one inch up the sides of the dish. Bake until pudding is firm, about 50 minutes to an hour. Remove from oven and place on a cooling rack. Using a hand-held mixer, whip cream and sugar until stiff peaks form. Cover and refrigerate until ready to serve.
3. To prepare sauce: Place milk in a saucepan over medium heat. Stir in baking soda and heat until almost boiling. Add one cup of sugar and stir until dissolved. Place remaining sugar in a skillet and melt slowly over low heat, stirring continuously until the sugar is amber colored. Slowly add caramelized sugar to milk mixture, stirring continuously with a whisk. In a small bowl, dissolve cornstarch in cold water, stirring until smooth. Gradually stir cornstarch mixture into milk mixture and cook over low heat at a slow boil until mixture thickens, about 30 minutes. Set aside to cool.
4. To serve: When pudding has cooled 20 to 30 minutes and is still warm, cut into squares and place in shallow soup bowls. Spoon Cajeta sauce around squares and top with a dollop of whipped cream. Sift confectioners' sugar over each dessert.
5. Servings: 6.
Title: Chocolate Dessert Pasta
Ingredients:
- 8 fettuccine
- 2 fettuccine
- 2 skim milk
- 1/4 cornstarch
- 1/4 granulated sugar
- 1/2 ground cinnamon
Instructions:
1. In a small saucepan, combine 1/4 cup milk and cornstarch mixing until smooth.
2. Add cocoa, sugar, cinnamon and remaining milk.
3. Heat just until boiling, stirring constantly.
4. Cook one minute until sauce is thickened.
5. Pour sauce over pasta and combine.
6. Top each serving with your choice of creme fraiche, sour cream or vanilla yogurt.