lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Toffee Bars
Ingredients:
- 1 brown sugar
- 2/3 butter
- 2/3 pecans
- 1 1/2
Instructions:
1. Preheat oven to 375°F Separate dough and press into a 15 x 10 pan making sure that the perferations are gently pressed together.
2. In a saucepan combine brown sugar and butter and bring to a boil, stirring frequently. Boil one minute. Spread over dough and sprinkle with nuts.
3. Bake for 14 - 18 minutes until golden brown.
4. Remove pan from oven and immediately sprinkle with chocolate and toffee chips. Swirl chips as they melt.
5. Cool and cut into bars.
Title: Festive Cranberry and Date Biscotti
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 3/4 salt
- 6 unsalted butter
- 1/2 icing sugar
- 2 eggs
- 1 orange
- 1 1/2 vanilla extract
- 1 1/2 ground ginger
- 1 nutmeg
- 1/2 dried cranberries
- 1/2 dates
- 3/4 unsalted shelled pistachio
- 6 white chocolate chips
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Line 3 large baking sheets with parchment paper.
3. Sift flour, baking powder, and salt into medium bowl.
4. Using electric mixer, beat butter and sugar in large bowl to blend well.
5. Beat in eggs 1 at a time.
6. Mix in orange zest, vanilla, ginger and nutmeg.
7. Beat in flour mixture just until blended.
8. Stir in cranberries, dates and pistachios (dough will be sticky).
9. Turn dough out onto lightly floured surface.
10. Gather dough together; divide in half.
11. Roll each half into 15-inch-long log (about 1 1/4 inches wide).
12. Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
13. Bake logs until almost firm to touch but still pale, about 30 minutes.
14. Cool logs on baking sheet 10 minutes.
15. Maintain oven temperature.
16. Carefully transfer logs still on parchment paper to cutting board.
17. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.
18. Place slices, one cut side down, on remaining 2 prepared sheets.
19. Bake until firm and pale golden, about 10 minutes per side.
20. Transfer cookies to racks and cool.
21. Stir chocolate in top of double boiler over simmering water until smooth.
22. Remove from over water.
23. Using tines of fork, drizzle chocolate over biscotti or, alternatively, dip half of biscotti in the melted chocolate.
24. Let stand until chocolate sets, about 30 minutes.
Title: Christmas Press Cookies
Ingredients:
- 1 butter flavor shortening
- 1/2 sugar
- 1 egg
- 3/4 salt
- 3/4 vanilla
- 1/2 flour
- 2 1/4
Instructions:
1. PreHeat oven to 400.
2. Cream shortening and sugar in large bowl on medium speed until well blended.
3. Beat in egg, salt, vanilla, and almond extract.
4. Stir in flour.
5. Place dough in cookie press. Press into desired shapes 2 inches apart on cooled, ungreased baking sheet.
6. Bake for 5 to 7 minutes or until set, but not brown.
7. Cool on baking sheet one minute. Remove to.
8. cooling rack.
Title: Grandma T's Lemon Apricot Nectar Cake
Ingredients:
- 1 eggs
- 4 lemon zest
- 3/4 hot water
- 3/4 lemon gelatin
- 1 confectioners' sugar
- 1/3 lemon juice
- 1
- 2
- 6
Instructions:
1. For cake:.
2. Preheat oven to 350 degrees.
3. Grease a 10 inches bundt or tube pan.
4. In a large mixing bowl, combine the cake mix, eggs, oil, apricot nectar and lemon zest.
5. Dissolve the gelatin in the hot water and add to cake batter.
6. Mix until well blended.
7. Pour into the greased cake pan.
8. Bake at 350 degrees for 45 minutes. The cake is done when a toothpick inserted into the middle of the cake comes out clean.
9. Remove cake from oven, cool for 10 minutes and invert onto a cake plate.
10. Pour glaze over cake while it is still warm.
11. For glaze:.
12. Combine confectioner's sugar and lemon juice and mix well.
Title: Nickey's Chocolate Chip Pecan Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 2 eggs
- 2 pure vanilla extract
- 2 1/2 flour
- 1 baking powder
- 1/4 salt
- 1 1/2 pecans
- 3/4
- 1
Instructions:
1. Preheat oven to 350 F degrees.
2. Grease two cookie sheets or use parchment paper.
3. Cream butter in medium bowl. Add brown sugar. Beat in eggs, one at a time. Add vanilla. Set aside.
4. In small bowl, combine flour, baking powder and salt, then stir into creamed mixture.
5. Fold in chocolate chips, toffee bits and pecans,.
6. Drop by heaping teaspoonful onto cookie sheet. Bake at 350 degrees for 10 - 12 minutes.
7. Cool on baking sheet for a few minutes before moving to wire racks to complete cooling.
Title: Boston Cream Cake
Ingredients:
- 1 unbleached white flour
- 1 1/4 baking powder
- 1/2 salt
- 1/4 soy margarine
- 1 sugar
- 1/2 vanilla
- 1 plain soymilk
- 1/4 raw cashews
- 1/2 cold water
- 1/4 cold water
- 3/4 soft tofu
- 2 sugar
- 3 cornstarch
- 1/2 salt
- 4 canola oil
- 1/4 vanilla
- 1 canola oil
- 1 powdered sugar
- 3 boiling water
- 1
- 2
Instructions:
1. The milk and the potato need to be at room temperature.
2. Cake: Preheat oven to 350°F Spray and flour an 8 inch round pan.
3. Sift flour, baking powder and salt together.
4. Cream Potato and margarine. Add the sugar and beat until fully blended and mix is fluffy.
5. Add the Vanilla and lemon to the sugar mix and continue to beat.
6. Slowly add soy milk, beating until fully blended. Then add flour mixture, 1/3 cup at a time, and beat until batter is smooth.
7. Pour into pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove from oven and let cool in the pan for 20 minutes.
9. Remove from pan and let cool on a rack for at least 1 hour.
10. filling:
11. In a blender, grind cashews with 1/4 cup water until smooth, about 1 minute. Add remaining water Wash down sides of blender while doing so and then blend on high for 2 minutes. Add tofu, sugar, cornstarch, and salt. Blend on high until mixture is completely smooth.
12. Pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly. Continue cooking and stirring until mixture is very thick, about 2 minutes.
13. Remove from heat then stir in oil and vanilla. Allow to cool, stir occasionally. At room temperature, cover and refrigerate until chilled, at least 1 hour.
14. To make glaze:
15. In a medium bowl, blend cocoa and oil. Add sugar and water and beat until smooth.
16. To assemble cake:
17. Split cake into layers. Place bottom on plate and spread filling on. Top with second layer. Spread glaze over top layer. Don't worry if it drips.
18. Refrigerate until served.
Title: Vegan Eggless Ginger Squash Cupcakes
Ingredients:
- 2 unbleached all-purpose flour
- 1/4 salt
- 1 baking powder
- 3/4 sugar
- 1 ground ginger
- 1/2 cinnamon
- 1/4 ground cloves
- 3/4 canola oil
- 4 unsweetened soymilk
- 1/2
Instructions:
1. Whisk the flour, salt, baking powder, sugar, and spices together in a bowl.
2. Add the squash puree and oil and whisk well, the dough should be thick and hard to mix now.
3. Add just enough soymilk to make the dough creamy and no flour sticking to the bottom of the bowl, but make sure it's not too runny.
4. Line a cupcake pan with 12 muffin papers and fill each one about halfway. Get another pan and add more papers if you have more batter.
5. Bake at 350F for 25-30 minutes or until the tops have browned and set. Let cool before adding the frosting of your choice.
Title: Persian Dainties
Ingredients:
- 1 dates
- 1 raisins
- 1 fig
- 1/2
- 1/2 - 1
Instructions:
1. Put all the ingredients through a food chopper (or food processor, but don't puree the ingredients) If the ingredients are a bit stiff moisten them with a bit of honey.
2. Mix well and form into little balls.
3. Store in fridge and bring to room temp to serve.
Title: Date Balls
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 milk
- 4 dates
- 2 salt
- 1 pecans
- 1 vanilla
- 1 flaked coconut
- 0.5
Instructions:
1. Melt butter and sugar carefully.
2. Add chopped dates and cook until it boils. Take off heat and allow to cool slightly.
3. Add milk and salt into well beaten eggs and stir into hot date mixture.
4. Boil mixture 2 minutes.
5. Add vanilla and nuts.
6. Let cool, then add Rice Crispies and stir.
7. Butter hands, and shape into well rounded tablespoon size balls and roll in coconut.
8. Store in air-tight container.
Title: Grandma Frankie's Prune Cake
Ingredients:
- 1 1/2 sugar
- 2 all-purpose flour
- 1 baking soda
- 1 ground nutmeg
- 1 ground cinnamon
- 1 salt
- 1 eggs
- 3 buttermilk
- 1/2 vanilla extract
- 1 prune
- 1 butter
- 1 margarine
- 1/2 buttermilk
- 1/3 vanilla extract
- 1 baking soda
- 1/2 sugar
- 3/4
Instructions:
1. In a large mixing bowl, combine the first six ingredients.
2. Add oil, eggs, buttermilk and vanilla, mix well.
3. Fold in prunes and nuts if you are using nuts.
4. Pour into a greased 13 X 9 X 2 baking pan.
5. Bake at 350 for 45 minutes.
6. Meanwhile, combine all topping ingredients in a saucepan.
7. Bring to a boil and boil 2 minutes.
8. Pour over hot cake.
9. Leave in pan to cool.
Title: Punch Bowl Cake
Ingredients:
- 1 strawberry
- 4 bananas
- 2 Cool Whip Lite
- 1 pecans
- 1/2
Instructions:
1. Bake cake according to directions on box, using two round cake pans with removable bottoms. Set aside to cool.
2. Mix up both packages of pudding according to box directions, let set up in fridge.
3. Drain pineapple, and put in a large bowl, along with diced strawberries, and sliced bananas, set aside.
4. Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom.
5. Then cut cake into cubes and layer in bottom of punch bowl, or trifle dish.
6. Then top lightly with a layer of each: vanilla pudding, fruit, cool whip, nuts, and another layer each of cake cubes, pudding, and fruit, finishing with top layer of cool whip and nuts.
7. Use only half of total ingredients for this cake.
8. Then take the other half of cake and repeat the process as with the first cake: cut cake into cubes and layer the rest of all ingredients (in order) in a second punch bowl or trifle dish, until finishing with cool whip and nuts on top.
9. Enjoy!
Title: Moist Apricot Rolls (Using Nut Roll Tins)
Ingredients:
- 2/3 butter
- 125 caster sugar
- 3/4 eggs
- 2 plain flour
- 3/4 self-raising flour
- 1 milk
- 1/3
Instructions:
1. Cover the apricots with hot water and allow to stand for 30 minutes. Drain well.
2. Grease two nut roll tins and preheat oven to 190°C.
3. Cream butter and sugar using an electric mixer, until light and fluffy.
4. Beat in the eggs, one at a time. Beat until combined.
5. Stir in half of the sifted flours with half of the milk.
6. Stir in remaining flours and milk.
7. Stir in the apricots.
8. Spoon mixture evenly into the prepared tins. Tins should be kept upright.
9. Bake in the oven for 1 hour.
10. Remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
11. Carefully remove the lids and turn cakes out onto a wire rack to cool.
Title: Meyer Lemon Panna Cotta With Strawberries
Ingredients:
- 2 lemons
- 2 3/4 vanilla beans
- 1/2 vanilla
- 1/2 sugar
- 1 unflavored gelatin
- 2 fresh strawberries
- 2 sugar
Instructions:
1. Squeeze enough juice from lemons to equal 1/4 cup; reserve 1 lemon rind. In medium saucepan combine 2 cups cream, the vanilla bean pod, the reserved lemon rind, and the 1/2 cup sugar. Heat over medium-low heat until mixture comes to a simmer, stirring occasionally to dissolve sugar. Remove from heat; let stand 10 minutes.
2. Meanwhile, place remaining 3/4 cup cream in small bowl; sprinkle with gelatin. Let stand 5 minutes for gelatin to soften. Stir softened gelatin into saucepan; return to medium heat and cook until gelatin is dissolved. Stir in the 1/4 cup lemon juice. Strain to remove vanilla bean pod and lemon rind. Scrape the vanilla beans from pod. Stir vanilla beans into gelatin mixture. Divide among four 10-ounce or six 6-ounce custard cups. Cover; chill at least 4 hours or until set.
3. In medium bowl combine strawberries and 2 tablespoons sugar; let stand at least 5 minutes, stirring twice.
4. Serve in custard cups topped with strawberries or dip bottoms of custard cups into hot water for 10 seconds and loosen sides. Unmold onto dessert plates; serve with strawberries.
Title: Brown Sugar Cookies
Ingredients:
- 7/8 butter
- 1/4 white sugar
- 2 brown sugar
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 baking powder
- 1/2 salt
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Heat a nonstick skillet over medium high heat. Add 10 tablespoons butter and melt. Continue to cook, stirring constantly with a spatula till butter browns, about 4 minutes. Watch carefully so butter does not burn.
2. Remove skillet from heat and transfer browned butter to medium mixing bowl. Add remaining 4 tablespoons butter and stir to melt; let sit for 15 minutes to cool.
3. Preheat oven to 350°F and place rack in the middle. Line two large baking sheets with parchment paper.
4. In a shallow dish, combine granulated sugar and 1/4 cup packed brown sugar; set aside.
5. Whisk together flour, baking soda, and baking powder; set aside.
6. Add remaining 1-3/4 cups packed brown sugar and salt to bowl with cooled butter; mix well (till no lumps remain). Add egg, egg yolk, and vanilla and mix till fully incorporated.
7. Add flour mixture and mix till just combined, about a minute.
8. Form dough into balls, about 3/4 inch in diameter (about 1 tablespoon each). Roll balls in reserved sugar mixture, coating well. Place on prepared baking sheets about 2 inches apart (they will spread a bit when baked).
9. Bake one sheet at a time, till cookies are browned and still puffy and edges have just begun to set, about 12 minutes. Cookies will look underbaked. Do not overbake.
10. Remove cookies from oven and cool on baking sheet for 5 minutes, then transfer to wire rack and cool to room temperature.
Title: Cosmo Scones
Ingredients:
- 300 self-raising flour
- 1 baking powder
- 50 butter
- 50 caster sugar
- 1 orange
- 1/2 lime
- 150 milk
- 200 frozen cranberries
- 75 caster sugar
- 1 orange
- 1/2 lime
Instructions:
1. First, make the compote. Put the frozen berries in a saucepan with the other ingredients. Gently bring to the boil, stirring occasionally, then simmer for 8-10 minutes until thickened (it will thicken further on standing) and the cranberries are soft. Cool completely, then chill until ready to serve.
2. Preheat the oven to gas 6, 200C, fan 180°C Sieve the flour and baking powder into a bowl. Add the butter and rub with your fingertips until it resembles breadcrumbs. Stir in the sugar and set aside.
3. Stir the orange and lime juice and zest into the milk. Make a well in the centre of the dry mixture and gradually stir in the milk mixture to make a fairly soft dough (you may not need all of the milk mixture). Turn out into a lightly floured surface and knead lightly, then roll out to a thickness of about 2.5cm.
4. Using a round pastry cutter dipped in flour, stamp out 6cm rounds, re-rolling the trimmings as necessary. Transfer to a nonstick baking sheet and bake for 10-12 minutes, until risen and golden. Transfer to a wire rack to cool. To serve, spread with cream and add a dollop of the cranberry compote. Decorate with extra orange zest, if you like.
Title: Hot Sticky Toffee Pudding
Ingredients:
- 175 dates
- 1/2 bicarbonate of soda
- 1 butter
- 75 light brown sugar
- 200 eggs
- 2 self raising flour
- 175 pecan nuts
- 75 light brown sugar
- 175 butter
- 115 pecan nuts
- 6
- 50
Instructions:
1. Put dates, bicarbonate of soda, and coffee extract in a bowl.
2. Pour 175 ml of boiling water over and leave to cool.
3. Preheat oven to 180 degrees Celsius/Gas 4.
4. Grease and line a 1 litre basin.
5. Put butter and light brown sugar in a bowl and beat.
6. Beat in eggs little at a time.
7. Fold in flour, dates and pecan mixture which has been soaking.
8. Pour into the basin.
9. Bake for 1 hour 20 minutes until cooked.
10. SAUCE:
11. Around 10 minutes from end of cooking time put the brown sugar, butter, double cream and pecans into a pan.
12. Gently stir over heat until smooth.
13. Bring to the boil then remove from heat.
14. Turn pudding out and serve with the sauce.
Title: The Ultimate Sticky Toffee Pudding
Ingredients:
- 225 dates
- 175 boiling water
- 1 vanilla extract
- 175 self raising flour
- 1 self raising flour
- 1 bicarbonate of soda
- 2 eggs
- 85 butter
- 140 butter
- 2 demerara sugar
- 100 black treacle
- 175 milk
- 50 light muscovado sugar
- 225 butter
- 1 black treacle
Instructions:
1. Put the dates in a bowl and pour ove the boiling water. Leave to stand for about 30 minutes. Drain off any excess liquid and mash them up a bit if they are large pieces.
2. Stir in the vanilla extract.
3. Butter and flour seven mini pudding tins (about 200ml each) and sit them on a baking sheet.
4. Heat oven to 180c/fan 160c/gas 4.
5. While the dates are soaking make the puddings.
6. Mix the flour and bicarbonate of soda together. Beat the eggs in a separate bowl.
7. Beat the butter and sugar together in a large bowl until creamy, but it will be slightly grainy because of the sugar.
8. Add the eggs a little at a time.
9. Beat in the black treacle.
10. Using a metal spoon, gently fold in a third of the flour, then half the milk. Repeat until all flour and milk is used.
11. Stir in the dates.
12. The mixture may look a bit curdled, but should be like a soft thick batter.
13. Spoon evenly into prepared tins.
14. Bake for 20-25 minutes until risen and firm.
15. Meanwhile make the sauce.
16. Put the sugar and butter in a medium saucepan with half the cream.
17. Bring to the boil over a medium heat stirring all the time until the sugar has completely dissolved.
18. Stir in the black treacle.
19. Turn up the heat slightly and let the mixture bubble away for 2-3 minutes until it is rich toffee colour. Stir it occasionally to make sure it doesn't burn.
20. Take the pan off the heat and beat in the rest of the cream.
21. Remove puddings from the oven.
22. Leave them for a couple of minutes and then turn them out.
23. You can serve them now with the sauce poured over, but they get even stickier if you keep them for a day or two covered in sauce.
24. Put half the sauce in a serving dish, stand the puddings in there, and pour over the rest of the sauce.
25. To serve, heat them in the oven (preheated as above) covered with foil,until they are hot, about 15 minutes.
26. Serve on their own, or with cream or custard.
27. Can also be frozen -- mine didn't last that long!
Title: Sugar Cookies (Great Great Grandma Shadduck's)
Ingredients:
- 1 shortening
- 2 sugar
- 2 eggs
- 1 milk
- 1 vanilla
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/2 light corn syrup
- 6 1/2 - 7 flour
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together shortening, sugar and eggs.
3. Stir in milk and vanilla.
4. Stir in baking powder, baking soda, salt and corn syrup.
5. Add enough flour (a little at a time) to make dough stiff enough to roll out well.
6. On a generously floured work surface, roll out dough with a lightly floured rolling pin to 1/2-inch thickness. With flour-dipped cookie cutters, cut into desired shapes.
7. Place cookies on a lightly greased cookie pan, making sure to space two inches apart.
8. Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
9. Decorate with icing of your preference (if desired) and store in an air-tight container.
Title: Chocolate Caramel Cupcake Delights
Ingredients:
- 19 eggs
- 3 Cool Whip
- 10
- 1/2
- 12
- 4
Instructions:
1. Prepare cake mix per directions.
2. Pour into cup cake papered tins.
3. Bake per directions on mix.
4. Once cupcakes are bakec, cool.
5. Punch 4 holes in individual cakes with straws.
6. Heat caramel sauce in microwave 90 seconds (jar will be hot to touch).
7. Instructors will pour sauce into cupcake holes.
8. Student will then top the cupcake with cool whip and sprinkles.
Title: Raspberry White Chocolate Cake
Ingredients:
- 1 butter
- 1/2 milk
- 1 eggs
- 1 raspberries
- 3 cream cheese
- 1 butter
- 1/8 confectioners' sugar
- 1
- 1/4
- 1
- 2
Instructions:
1. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 minutes or until butter is melted.
2. Stir until chocolate is completely melted.
3. Cool slightly.
4. Beat cake mix, milk, eggs, extract and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently.
5. Beat on medium speed 2 minutes or until well blended.
6. Pour evenly into 2 greased and floured (9-inch) round cake pans.
7. Bake in preheated 350° oven 25 to 28 minutes or until toothpick inserted in centers come out clean.
8. Cool cakes in pans 10 minutes, remove from pans.
9. Cool completely on wire racks.
10. Prepare White Chocolate Cream Cheese Frosting.
11. Stir food color into 2/3 cup of the frosting until well blended.
12. Place 1 cake layer on serving plate.
13. Spread with the tinted frosting.
14. Top with remaining cake layer.
15. Frost top and sides of cake with remaining frosting.
16. Top with raspberries just before serving.
17. Store in refrigerator.
18. White Chocolate Cream Cheese Frosting:
19. Beat 1 package (8oz.) cream cheese, softened, and 1/4 cup butter, which is 1/2 stick, softened in large bowl with electric mixer on medium speed until well blended.
20. Add 1 package (6 oz.) white baking chocolate, melted and cooled slightly, and 2 teaspoons raspberry extract. Mix well.
21. Gradually beat in 2 cups confectioner's sugar until light and fluffy after each addition.
Title: Chocolate Ricotta Pudding
Ingredients:
- 2 fresh strawberries
- 2 sugar
- 6 butter
- 1 1/2 bittersweet chocolate
- 1/4 whole milk ricotta cheese
- 1/3 sugar
- 3 sugar
- 1 orange zest
- 1/2 ground cinnamon
- 1/4 salt
- 1/8 cream of tartar
- 3
- 1/4
Instructions:
1. To make the sauce: Blend the strawberries and sugar in a food processor until smooth. Strain the puree through a fine mesh strainer. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.).
2. To make the pudding: Preheat the oven to 325 degrees F.
3. Lightly butter 6 (6-ounce) custard cups. Arrange the cups in a large roasting pan. Melt the chocolate in a medium bowl set over a saucepan of simmering water. Set the melted chocolate aside. Blend the ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. Blend in the melted chocolate. Transfer the ricotta mixture to a large bowl.
4. Using an electric mixer with the whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar. Continue beating until semi-firm peaks form. Fold the egg whites into the ricotta mixture. Spoon the mixture into the prepared cups. Fill the pan with enough hot water to come halfway up the sides of the custard cups. Bake until the pudding puffs slightly but the centers are still creamy, about 25 minutes (the pudding will become thick and creamy when cold). Allow puddings to cool slightly before removing from water bath. Remove the custard cups from the bath. Cover and refrigerate until cold, about 3 hours.
5. Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates. Drizzle the strawberry sauce around the puddings and serve.
Title: Peach Custard
Ingredients:
- 1 1/4 flour
- 1 butter
- 1/2 eggs
- 2 half-and-half
- 1/4 lemons, zest of
- 1
- 2
Instructions:
1. Place peaches in a 2 qt. baking dish coated with cooking spray.
2. Process flour, melted butter, eggs, peach schnapps, half-and-half, and grated lemon zest in a food processor until smooth; pour over peaches and bake at 400 degrees for 35 minutes.
Title: Molasses-Cranberry Pudding
Ingredients:
- 1/2 sugar
- 1 1/2 graham cracker crumbs
- 1/4 butter
- 1 margarine
- 1/2 unsulphured molasses
- 1 whole berry cranberry sauce
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Combine first four ingredients.
3. Pat 2/3 of mixture over bottom of 6 x 10 x 2 inch casserole.
4. Mix cranberries with orange rind, and raisins if desired, pour in casserole over crumb mixture.
5. Top with remaining crumbs.
6. Bake 20 minutes or until crumbs are brown.
7. May be served with whipped cream or your favorite sauce.