lumicero/recipes-ing2inst huggingface dataset:
Title: Freezer Fruitcake Cookies
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 1 egg
- 2 1/2 flour
- 1/4 cream of tartar
- 3/4 raisins
- 3/4
- 1 1/2
Instructions:
1. Stir together flour and cream of tartar.
2. In mixing bowl, cream butter and sugar.
3. Beat in egg.
4. Gradually add flour and cream of tartar mix, beating just until mixed.
5. Stir in candied cherries and pineapple, chopped raisins, nuts.
6. Divide dough in half.
7. Roll each half into a log about 2 inches in diameter.
8. Wrap in waxed paper.
9. Freeze til firm.
10. To bake, slice cookie rolls in 1/4 inch thick slices with sharp knife.
11. Place on greased baking sheet.
12. Bake at 375 for 12 to 14 minutes until lightly browned on edges.
13. Cool on rack.
Title: Chocolate Cherry Divinity Cake
Ingredients:
- 1 dried cherries
- 1/4 light margarine
- 5 sugar
- 1/4 vanilla extract
- 2/3 all-purpose flour
- 1/4 cherries
- 1 butter
- 1/4
- 1/2
- 1/3
- 16
- 6
- 2
Instructions:
1. In a small saucepan over medium heat, combine dried cherries and Organic Valley Orange Juice. Simmer for 5 minutes and set aside. In a double boiler (or you can use a small saucepan nestled into a large saucepan filled 2" high with water) combine chocolate and butter, cook until melted (depending on method, 5-10 minutes) . Set aside.
2. In a medium bowl, beat eggs and sugar with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in chocolate mixture, milk, and vanilla. Beat in flour. Stir in undrained cherries and almonds.
3. Pre-heat oven to 350 degrees.
4. Pour into a greased and floured 8-inch springform pan or 9x1-1/2-inch round baking pan; place on a baking sheet. Bake in a 350 degree F oven until a toothpick inserted near center comes out clean, allowing 45 to 50 minutes for the springform pan or 35 to 40 minutes for the 9-inch pan. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely.
5. Spread 1/4 cup Chocolate Glaze** evenly over top and sides of cake. Chill for 10 minutes. Frost top and sides of cake with remaining glaze. Chill until set. Let stand at room temperature for 10 to 15 minutes before serving. If desired, garnish with fresh cherries. Makes 12 to 16 servings.
6. In a small saucepan over medium heat, combine dried cherries and Organic Valley Orange Juice. Simmer for 5 minutes and set aside. In a double boiler (or you can use a small saucepan nestled into a large saucepan filled 2" high with water) combine chocolate and butter, cook until melted (depending on method, 5-10 minutes) . Set aside.
7. In a medium bowl, beat eggs and sugar with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in chocolate mixture, milk, and vanilla. Beat in flour. Stir in undrained cherries and almonds.
8. Pre-heat oven to 350 degrees.
9. Pour into a greased and floured 8-inch springform pan or 9x1-1/2-inch round baking pan; place on a baking sheet. Bake in a 350 degree F oven until a toothpick inserted near center comes out clean, allowing 45 to 50 minutes for the springform pan or 35 to 40 minutes for the 9-inch pan. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely.
10. Spread 1/4 cup Chocolate Glaze** evenly over top and sides of cake. Chill for 10 minutes. Frost top and sides of cake with remaining glaze. Chill until set. Let stand at room temperature for 10 to 15 minutes before serving. If desired, garnish with fresh cherries. Makes 12 to 16 servings.
Title: Mehelbe Brown Eye
Ingredients:
- 2 milk
- 2 sugar
- 1 instant coffee powder
- 2
Instructions:
1. 1- Mix the melted starch, milk & the sugar together well, then keep stirring it with low heat till it solidify.
2. 2- Mix the Strawberry Jam with the nuts & 1/2 tablespoon of the coffee dust.
3. 3- Put the Mehelbe inside a cup then add in the middle the mix of the Jam, Coffee & nuts in the center on the cup then garnish with the coffee dust.
Title: Apple and Pecan Turnover
Ingredients:
- 1 puff pastry sheet
- 1/2 cream cheese spread
- 1/4 sugar
- 1 granny smith apple
- 1/3 pecan pieces
- 1 egg
Instructions:
1. Preheat oven to 400°F Roll out pastry on lightly floured surface ot 14-inch square; cut in 9 equal squares.
2. Mix cream cheese spread and sugar in medium bowl until well blended. Add apples and pecans; mix well.
3. Spoon evenly onto centers of pastry squares,. Brush edges of pastry with eggs. Fold each square diagonally in half to form triangle; press edges firmlly together until completely sealed. Brush tops with remaining egg.
4. Bake 10 minutes. Reduce oven temperature to 375°F Continue baking 10 minutes or until turnovers are slightly p-uffed and golden brown. Cool 5 minutes before serving.
Title: Apple Crisp
Ingredients:
- 4 cooking apples
- 3/4 all-purpose flour
- 3/4 brown sugar
- 1/2 quick-cooking oats
- 1/3 oats
- 1 1/2 walnuts
- 1/2 ground cinnamon
- margarine
- butter
Instructions:
1. Heat the oven to 375 degrees.
2. Spread the apple slices in an ungreased 8-inch square pan.
3. Mix remaining ingredients with fork; sprinkle over apples.
4. Bake uncovered until the topping is golden brown and apples are tender, about 30 minutes.
Title: Chocolate Chip Panookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 walnuts
- 1 vanilla ice cream
Instructions:
1. Preheat oven to 375 degrees and grease 8 (4 inch) pie tins. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
2. In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, and vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in chocolate chips and walnuts.
3. Divide dough between prepared pie tins and place onto a baking sheet. Bake for 20 minutes. Serve panookies immediately with a scoop of ice cream.
Title: Lemon Mousse Cake
Ingredients:
- 1 water
- 1 1/4 heavy whipping cream
- 1/3 powdered sugar
- 3 lemon peel
- 2
- 1/4
- 1
- 2
Instructions:
1. Heat oven to 350ºF. Grease bottoms only of two 8-inch or 9-inch round pans. Make cake mix as directed on package, using water, oil and egg whites. Pour into pans.
2. Bake as directed on package or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans. Cool completely, about 1 hour.
3. Beat whipping cream and powdered sugar in chilled medium bowl with electric mixture on high speed until stiff peaks form. Fold in lemon curd and lemon peel. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.
Title: Buttercream Dream (By Agentcakebaker)
Ingredients:
- 1/2 unsalted butter
- 1/2 butter
- 1 Crisco shortening
- 2 powdered sugar
- 3 milk
- 5
Instructions:
1. Bring butter to room temperature.
2. In a mixing bowl, whip butter and crisco together.
3. Add the extract and whip.
4. Slowly add the powdered sugar and mix well.
5. Add one tbs milk at a time until you get your desired stiffness.
6. Whip for 5-10 minutes until fluffy.
Title: Truffle Brownies
Ingredients:
- 1 1/2 butter
- 2/3 brewed coffee
- 1/3 eggs
- 3 granulated sugar
- 1 3/4 all-purpose flour
- 1
Instructions:
1. Grease and flour a 13x9x2-inch baking pan; set aside.
2. In the top of a double boiler, over simmering water, melt chocolate pieces and butter. Stir in coffee until well combined. Cool to room temperature.
3. In a medium mixing bowl, beat the eggs with electric mixer until foamy. Add the granulated sugar and beat on medium speed for 2 minutes. Reduce speed; beat in chocolate mixture. Stir in flour. Spread in the prepared pan.
4. Bake in a 325 degree oven for 45 minutes. Cool in pan on a wire rack. Cut into bars.
Title: Chocolate Peanut Butter Pudding Cake
Ingredients:
- 3/4 flour
- 1/3 sugar
- 1 baking powder
- 1/3 milk
- 1 egg
- 3 peanut butter
- 3/4 brown sugar
- 1/4 boiling water
- 1
Instructions:
1. In large bowl, whisk together flour, white sugar & baking powder.
2. In sep. bowl, whisk together egg,milk & peanut butter, stir into flour mixture,Mix well to combine all.
3. Scrape into 8" square baking dish.
4. In heat proof bowl, mix together brown sugar & cocoa powder,.
5. then whisk in the boiling water until smooth.
6. Pour over "cake" in baking pan.DO NOT STIR.
7. Bake at 350 until firm to touch, (About 30 min.).
8. Let cool for 10 minute.
9. l.
Title: South African Pudding
Ingredients:
- 2 butter
- 1 white vinegar
- 1/2 milk
- 1 eggs
- 2 cake flour
- 1 baking soda
- 1 1/3 salt
- 1 heavy cream
- 1 butter
- 1 white sugar
- 1/2 sherry wine
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift flour, baking soda, and salt together into a separate bowl.
2. Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish.
3. Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
4. Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
5. Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.
Title: Banana and Custard Sundaes
Ingredients:
- 3 bananas
- 425 vanilla ice cream
- 8 pecans
Instructions:
1. Mash 2 of the bananas in a bowl and stir in the custard.
2. Spoon into the bases of four glasses.
3. Drop the scoops of ice cream on to the custard then slice in the remaining banana.
4. *Generously add sauce*.
5. Scatter with nuts if you are using them, and serve.
Title: Twinkie Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 3/4 vanilla
- 3/4 butter
- 1 sugar
- 1/4 Milnot Condensed Milk
- 1/2
- 1
- 3/4
Instructions:
1. Mix cake ingredients well.
2. Bake as directed on box in a 9X13 pan or two round cake pans.
3. Beat filling ingredients very hard for 15-20 minutes or until creamy.
4. Split cake horizontally and fill with cream mixture.
Title: "Simon-Safe" Sugar Cookies
Ingredients:
- 200 shortening
- 1 water
- 1 vanilla extract
- 384 granulated sugar
- 30 gelatin
- 200 tapioca starch
- 200 baking soda
- 6
- 5
Instructions:
1. Blend/cream first three ingredients (shortening, water, vanilla) together.
2. In a separate bowl, mix the remaining (dry) ingredients well.
3. Add dry mix to wet ingredients and mix well. Dough will look crumbly, but will easily clump together when squeezed or rolled.
4. Preheat the oven to 350°F.
5. Form cookies by hand, or roll out on parchment paper about 1/2" thick and cut with cookie cutters.
6. Dough freezes well, so you could bake half now and freeze half to have fresh-baked cookies without the fuss later. :).
7. Line cookie sheet with parchment paper. Place cookies about 1/2" apart on sheet.
8. Bake at 350°F for 12-15 minutes (depending on how soft-baked you want them).
9. When using a 1 tsp size scoop and hand-forming the cookies, this recipe makes about 9-dozen bite size cookies. ( -- depending on how much taste-testing you and your helpers do -- ).
10. Also, if you roll the cookie dough in cinnamon sugar, this dough makes *fabulous* snickerdoodles.
Title: Key Lime Daiquiri Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 2 white sugar
- 5 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1 milk
- 2 rum
- 1 key lime zest
- 2 key lime juice
- 1 1/2 vanilla extract
- 1/2 lemon juice
- 1/4 white sugar
- 1/4 butter
- 2 key lime juice
- 3 rum
Instructions:
1. Preheat oven to 325°.
2. Grease and flour a 10-inch tube pan.
3. Mix together the flour and baking powder.
4. In a large bowl, cream together 1 cup butter, shortening, and 2 cups sugar until light and fluffy.
5. Beat in the eggs one at a time.
6. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
7. Stir in 2 tablespoons of rum, key lime zest, 2 teaspoons key lime juice, vanilla and lemon juice.
8. Pour batter into prepared pan.
9. Bake in a preheated oven for 90 minutes, or until tests done.
10. Allow to cool in pan 10 minutes.
11. Turn it out onto wire rack.
12. While warm, prick top of cake with toothpick.
13. Pour Key Lime Daiquiri Glaze over the warm cake.
14. Cool completely.
15. To make Glaze: In small saucepan, combine ¼ cup sugar, ¼ cup butter and 2 tablespoons key lime juice.
16. Bring to boil.
17. Continue boiling, stirring constantly, for 1 minute.
18. Remove from heat and stir in 3 tablespoons rum.
Title: Strawberry-Rhubarb Irish Crumble With Irish Whiskey Butter
Ingredients:
- 5 strawberries
- 3 rhubarb
- 1/2 sugar
- 1/4 cornstarch
- 1 fresh lemon juice
- 3/4 flour
- 3/4 old fashioned oats
- 2/3 light brown sugar
- 1 salt
- 6 unsalted butter
Instructions:
1. Irish whiskey butter: place 1/2 cup of room temperature unsalted butter in a mixing bowl and whip until fluffy. With mixer running, gradually add 3/4 cup powdered sugar. Slowly add 1/4 cup Irish whiskey until combined. Mixture may look separate and curdled at first, but if you keep whipping, it will come together. Use at room temperature or chilled.
2. Preheat oven to 365 degrees. Lightly grease 11x7" baking dish and set aside.
3. In a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour strawberry mixture into prepared baking dish.
4. In a medium bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. Pour crumb mixture evenly over top of strawberry mixture.
5. Place baking dish in the oven and bake for 40 minutes, or until filling is bubbly and topping is golden brown.
6. Serve warm with spoonful of Irish Whiskey Butter.
Title: Chocolate Grand Marnier Souffle- Low Fat
Ingredients:
- 4 butter
- 5 margarine
- 1/2 granulated sugar
- 1/3 cream of tartar
- 1/3 granulated sugar
- 1/4 all-purpose flour
- 1/8 salt
- 3/4 nonfat milk
- 1/4 Grand Marnier
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with sugar. Put egg whites in mixer bowl with cream of tartar.
2. In a medium saucepan, stir together sugar, cocoa, flour, and salt.
3. Stir in milk and Grand Marnier and cook over medium heat, stirring constantly until mixture boils and is smooth and thickened. Stir in the vanilla and orange peel. Set aside.
4. Beat the egg whites only until they cling to the side of the mixing bowl when you tilt it. Stir the yolks into the sauce. Mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites.
5. Then pour the mixture into the prepared souffle dish.
6. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.
Title: Sweet Tart Dough
Ingredients:
- 8 unsalted butter
- 1/4 sugar
- 1 vanilla extract
- 1
- 1 1/4
Instructions:
1. Combine the butter and sugar in a medium mixing bowl or the bowl of an electric mixer fitted with paddle and beat on medium speed for 5 minutes until the mixture is fluffy, soft and almost white in color.
2. Beat in the vanilla and the egg yolk and continue beating for another two minutes until the mixture is soft and resembles butter cream.
3. Place the flour in a strainer and sift it all at once over the butter mixture using a rubber spatula.
4. Fold the dough until no traces of flour remain.
5. Scrape the dough onto the center of a 12 inch square of plastic wrap and shape it into a rough disk.
6. Cover with another 12 inch piece of plastic and press the dough until it is about 1/4 inch thick.
7. Refrigerate.
Title: Pistachio Pudding Dessert
Ingredients:
- 3 ladyfingers
- 7 instant pistachio pudding mix
- 3 milk
- 1 Cool Whip
- 4
Instructions:
1. Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk.
2. Place half the ladyfingers in the bottom of a 9" X 13" glass dish.
3. Add half the pudding and half the Cool Whip.
4. Repeat layers.
5. Crumble 3-4 Heath bars over top.
6. Refrigerate.
Title: Chocolate and Orange Cake
Ingredients:
- 3 1/2 butter
- 3 1/2 sugar
- 1 egg
- 6 self raising flour
- 2 cocoa powder
- 1 baking soda
- 6 milk
- 10 heavy whipping cream
- 2 orange
- 1
Instructions:
1. Pre-heat oven to 350°F.
2. Lightly grease two 6<U+0094> cake tins.
3. Melt the butter and sugar in a saucepan over a low heat.
4. Leave to cool for 2 minutes.
5. Add the egg and beat well.
6. Fold in the flour and cocoa powder.
7. Mix the baking soda and the milk, and add slowly to the mixture.
8. Pour into the prepared cake tins and bake for 25 minutes, until cooked and risen.
9. Leave in the tins for 2 minutes, then turn out and leave to cool on a wire rack.
10. Whip the cream stiffly.
11. Fold in the liqueur and most of the orange zest.
12. Use to sandwich the cakes together, reserving a little for the top.
13. Decorate with the remaining cream mixture, orange zest and the segments.
Title: Apple Pecan Triangles
Ingredients:
- 4 granny smith apples
- 1/2 pippin apples
- 2 soy margarine
- 1/2 lemon juice
- 1/4 currants
- 1/2 pecans
- 1/2 cinnamon
- 1 nutmeg
- 1 sugar
- 1/4 phyllo pastry sheet
Instructions:
1. Melt 3 Tbsp of margarine in a heavy saucepan, add the apples and saute 5 minutes, stirring frequently.
2. Add the lemon juice, currants, pecans, and spices and saute for another 3-4 minutes.
3. Taste mixture and add sugar.
4. Set aside to cool.
5. Melt the remaining margarine.
6. Cut a 2" strip off the rolled filo dough.
7. Cover the remainder with a towel and roll out the cut strip.
8. Remove 2 pieces of the cut dough at a time and place on the cutting board.
9. Brush the top piece with margarine and place about a teaspoon of the apple mixture in the lower right hand corner of the filo.
10. Fold the filo into a small triangle, much like a flag is folded, from corner to corner, or roll like a burrito.
11. Place the triangles on a baking sheet, brush the top with a little margarine, and sprinkle with a small amount of cinnamon sugar.
12. Repeat the process until all the filo has been used.
13. Bake in a 375 F oven until the triangles are just golden, about 25 minutes.
Title: Apple Cake
Ingredients:
- 1/2 margarine
- 2 eggs
- 1/2 baking soda
- 1 salt
- 2 cinnamon
- 1 vanilla
- 2 flour
- 2 sugar
- 3 sliced apples
Instructions:
1. Melt the stick of marg in a bowl in the microwave Add the eggs, and vanilla mix well Measure the flour, b soda, salt, and cin tog.
2. Measure the sugar.
3. Combine the flour mix, and the sugar with the marg, egg, and vanilla, mix, using an electric mixer.
4. Next fold the sliced apples into the mixture by hand.
5. Grease and flour a bundt pan, pour mixture into pan.
6. Bake at 350 degrees for 45-60 minutes.
7. Enjoy!
Title: Rich Chocolatey Fudge Brownies
Ingredients:
- 1 applesauce
- 1 sugar
- 2 eggs
- 4 vanilla
- 4 all-purpose flour
- 1 salt
- 1/2 cinnamon
- 1/2 paprika
- 1/2 marshmallows
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease pan or spray with pam.
3. Combine applesauce and cocoa until smooth.
4. Add sugar and beat until smooth.
5. Add eggs gradually, making sure each one is thoroughly mixed inches.
6. Add vanilla, flour and salt and mix until moist.
7. Add any additions (nuts, fruit, marshmallows, spices ect.).
8. Pour into baking pan and bake for 20-30 minutes depending on your oven. Try the toothpick trick at the 20 minute mark and if it comes up with only a few crumbs, the brownies are finished.
Title: Mrs. Rowe's Fresh Peach Pie
Ingredients:
- 5 lemon juice
- 1 1/2 sugar
- 1 all-purpose flour
- 1/4 ground cinnamon
- 1/2 ground nutmeg
- 1/8 unsalted butter
- 2
Instructions:
1. Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out pie pastry.
2. Put peaches in a bowl; add lemon juice, and gently stir to coat.
3. In another bowl, combine the sugar, flour, cinnamon, and nutmeg; mix well, then add to the peaches.
4. Gently stir to coat the peaches, then spoon the filling evenly into the crust.
5. Brush the rim of the crust with water, cover with the second rolled-out pie pastry, seal, and flute or crimp the edges, and cut a few steam vents in the top.
6. Bake for 35-40 minutes, until golden brown.
7. Remove from oven, brush with melted butter, and cool on a wire rack for 1 hour before slicing.
8. Serve at room temperature or slightly warm.
Title: Strawberry Mousse Cups
Ingredients:
- 250 fresh strawberries
- 1 sugar
- 1 water
- 1 gelatin
- 2 heavy cream
Instructions:
1. Place the strawberries in a saucepan and add sugar and water, cook over medium low heat.
2. Stir gently until the sugar has dissolved, simmer for 10 minutes until the strawberries are soft and syrupy.
3. Puree the strawberry mixture and gelatine in a food processor until smooth, set aside to cool.
4. Fold through cream, pour into 8 1/2 cup capacity serving glasses and refrigerate for 30 minutes until set.
Title: Strawberry Filled Banana Cream Cake
Ingredients:
- 3 unbleached all-purpose flour
- 1 baking powder
- 1 kosher salt
- 1/2 vanilla extract
- 1 1/2 raw sugar
- 1/2 heavy cream
- 1 1/2 raw sugar
- 2 water
- 1/3 heavy whipping cream
- 1/3 fresh strawberries
- 4 1/2 Grand Marnier
- 1 1/2 confectioners' sugar
- 3/4 banana
- 1
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. For the cake Sift together flour, baking powder and salt.
3. In another bowl, beat eggs until light and fluffy, then add all flavorings.
4. Add sugar gradually, and continue by adding flour mixture alternately with cream, beating after each addition until just.
5. smooth.
6. Pour batter into two 9" greased round cake pans and bake in your preheated oven for approximately 40 minutes or until done.
7. While cake is cooking, make your syrup.
8. Do so by combining sugar and water in a heavy small saucepan.
9. Bring mixture to a boil over moderate heat, stirring constantly until sugar is dissolved.
10. Remove from heat and cool to room temperature. Stir in creme de banana.
11. Once cake has finished baking, remove from oven and cool on racks.
12. After they have cooled, brush cakes with syrup.
13. For the filling, whip cream in large chilled bowl on low speed until soft peaks form.
14. Add Grand Marnier and sugar and beat on high speed until it becomes smooth and spreadable.
15. Fold in mashed strawberries.
16. Spread the filling between the cake layers and add sliced banana on top of bottom layer.
17. Spread remaining mixture on top and sides of cake.
Title: Mother-In-Law's Rice Pudding (Arroz Con Leche)
Ingredients:
- 3 long grain white rice
- 2 ground cinnamon
- 1/2 ground cloves
- 2 vanilla extract
- 1 evaporated milk
- 1 sweetened condensed milk
- 2/3 raisins
- 2/3 sugar
- 2
Instructions:
1. In a large kettle, boil the rice, cinnamon, and cloves in about 3 liters of water for 40 minutes or until cooked and very soft. (If it gets too thick and sticky before cooking has finished, add boiling water.).
2. Remove from stove. Stir in all the remaining ingredients, mixing well.
3. Taste to test for sweetness; this tastes sweeter warm than it will cold, so allow for that.
4. Pour into individual dessert dishes or disposable cups.
5. Eat while still warm (not hot), or refrigerate and eat cold. This dessert keeps well, refrigerated, for a few days, though some liquid will separate out on the top after a day or two; just stir it back into the rice before eating.
6. If you have picky or allergic eaters who don't do raisins and/or coconut but you don't want to omit these ingredients, just leave them out at first, when you are mixing the remaining ingredients into the cooked rice. Pour out portions for the special people, then mix in the "offending" ingredients with the remaining rice and serve the rest. If you are sure to mark which portions are "with" and which are "without," you can make everyone happy. :-).