lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Apricot Cake
Ingredients:
- 1 water
- 1 sour cream
- 1 eggs
- 3
- 1
Instructions:
1. Preheat oven to 350. Spray two 9-inch layer pans with cooking spray.
2. Combine cake mix, water, sour cream and eggs in large bowl. Mix on medium speed for 2 minutes, scraping bowl occasionally. Pour evenly into prepared pans.
3. Bake for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
4. Cool in pans on wire rack for 15 minutes. Remove from pans; cool completely.
5. To serve, slice each layer in half horizontally making 4 layers. Place first layer on serving plate. Spread cake with 1/2 cup preserves.
6. Repeat layering with cake and preserves. Use remaining preserves for top of the cake allowing preserves to drip down the sides of the cake.
7. Serve each slice with a dollop of whipped topping, if desired.
Title: Chocolate Caramel Pecan Thumbprints
Ingredients:
- 1/2 butter
- 2/3 sugar
- 1 egg
- 2 milk
- 1 vanilla
- 1 flour
- 1/3 salt
- 1/4 pecans
- 1 chocolate chips
- 14 shortening
- 3
- 1/2
- 1
Instructions:
1. In small mixing bowl beat butter, sugar, egg yolk, milk and vanilla until blended. In separate bowl, stir together flour, cocoa and salt. Blend into butter mix. Refrigerate dough 1 hour.
2. Oven at 350 (325).
3. Beat egg white slightly. Shape dough into 1 inch balls. Dip each ball into egg white and roll into pecans. Place on lightly greased cookie sheet. Press thumb gently in center of ball. Bake 10-12 minutes or until set. While baking, prepare caramel.
4. Cook caramels and whipping cream on low heat until melted, stirring a lot. Mix should be smooth.
5. Remove cookies from oven and press center again. Immediately put ½ teaspoon caramel into each cookie.
6. Microwave shortening and chocolate chips on high for one minute and stir You can also do this on the stove if you want. Drizzle onto cookies (there will be some left over).
Title: Ramelda's Apple Dapple Fruit Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 4 all-purpose flour
- 3 baking soda
- 1 salt
- 1/4 pure vanilla extract
- 2 apples
- 3 apples
- 1 flaked coconut
- 1 dark raisin
- 1 1/2 pecans
- 2 dark brown sugar
- 1 butter
- 1/2 milk
- 1/2
Instructions:
1. Use a heavy duty electric mixer with paddle, or alot of mixiing by hand -- mix all the cake ingredients. Be sure to mix well.
2. Pour batter or spoon into a 12 inch bundt pan, or 10 inch tube pan, .coated with Kittencal's pan coating mix. You can grease and flour, however;cake will not stick with Kittencal's coating. Place a piece of foil over cake; Do not tuck around pan, just place on the top., then bake 2 hours, remove foil and bake 1 more hour at 300 degrees -- Remove from oven --.
3. Place on a wire rack to cool 10 minutes -- Invert cake to wire rack, cool completely.
4. For the glaze, boil ingredients 1 1/2 minutes , Poke holes deep into cooled cake, pour glaze over, allow to soak in, keep scooping, pouring over and letting soak into cake,.
Title: Miniature Pecan Pies
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 margarine
- 1 all-purpose flour
- 1 pecans
- 3/4 egg
- 1 brown sugar
- 1/2 butter
- 1/4 margarine
- vanilla extract
- salt
Instructions:
1. For the Pastry Shells: Position knife blace in food processor bowl; add cream cheese and butter. top with cover, and pulse 3-4 times or until combined. add flour; process until dough forms a ball, leaving sides of bowl. Chill dough 2 hours.
2. Shape the dough into 24 balls; place each ball into greased 1 3/4-inch muffin tins, and shape into a shell. Set aside until ready to fill.
3. For the Pecan Filling: Position knife blade in food processor bowl; add pecans. Top with cover, and pulse 4 times or until pecans are evenly chopped. Remove pecans; set aside.
4. Position knife blade in processor bowl; add egg, sugar, butter, vanill, and salt. Top with cover, and process until smooth.
5. Fill each pastry shell 3/4 full iwth mixture. Sprinkle on pecans.
6. Bake at 325 F for 25--30 minutes. Remove immediately, and cool on rack.
Title: Chocolate Pound Cake
Ingredients:
- 1 boiling water
- 2 all-purpose flour
- 2 baking soda
- 1 salt
- 1/4 butter
- 1/2 light brown sugar
- 1 3/4 eggs
- 2 vanilla extract
- 1 sour cream
- 1/2
Instructions:
1. In small bowl, pour boiling water over chocolate; let stand 20 minutes to cool.
2. Meanwhile, preheat oven to 325 degrees. Grease well and flour 9x5x3-inch loaf pan.
3. Sift flour with soda and salt.
4. In large bowl of electric mixer, let butter stand at room temperature until softened. At high speed, beat butter, brown sugar, eggs, and vanilla until light and fluffy.
5. At low speed, beat in flour mixture, in fourths alternately with sour cream, in thirds, beginning and ending with flour mixture.
6. Beat in cooled chocolate mixture just until combined.
7. Pour into prepared pan.
8. Make 60 to 70 minutes, until cake tester comes out clean.
9. Cool in pan on wire rack 15 minutes. Transfer from pan to rack; cool completely.
Title: Buttercream Icing
Ingredients:
- 2 vegetable shortening
- 2 vanilla
- 7 -8 water
- 1 milk
- 2 confectioners' sugar
- 1 salt
- 1/2 water
- 4 -6
Instructions:
1. Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
2. Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
3. Makes enough buttercream to frost 36 cupcakes.
4. For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
5. * Any flavours/extracts may be used to suit your taste.
Title: Chocolate Cookies (Spritz/Cookie Press Style)
Ingredients:
- 230 butter
- 1 sugar
- 1 egg
- 2 milk
- 2 1/2 water
- 1/2 vanilla extract
- 1/4 salt
- 2 1/2 cocoa powder
- flour
Instructions:
1. Preheat oven to 190°C.
2. Beat butter and sugar until light and fluffy.
3. Add egg, vanilla and salt and mix well.
4. Gentley mix in the flour and cocoa using a spoon.
5. Pack dough into your cookie press- use instructions for your press.
6. Press cookies onto a cookie tray -spacing about 2cm apart.
7. Bake 10-12 minutes, or until lightly golden.
8. Gentley transfer to a wire rack to cool.
9. Decorate as desired or eat plain.
10. Store in an airtight container.
Title: Almond Ricotta Pudding With Rhubarb and Blueberry Compote
Ingredients:
- 1 rhubarb
- 1/4 water
- 1 brown sugar
- 1 frozen blueberries
- 1/2 low-fat ricotta cheese
- 1 vanilla essence
- 2 eggs
- 1/4 brown sugar
Instructions:
1. Custard:.
2. Chop the rhubarb stalks into 6cm lengths and stew on a low heat with sweetener and water or juice until they completely fall apart.
3. Remove from the heat and mix through the frozen berries.
4. Allow to cool in the fridge.
5. Puddings:.
6. Preheat oven to 350 degrees.
7. Whip the eggs, ricotta, almonds, vanilla essence and sugar. Ensure it is well combined and then spoon into ramekins.
8. Bake until just golden on the top - about 10-15 minutes depending on the size of your ramekins.
9. To remove from ramekins, carefully slide a blunt knife or spatula around the edge and coax them out.
10. Spoon compote over puddings and serve.
Title: Sweet Potato Soufflé
Ingredients:
- 4 sweet potatoes
- 1/2 butter
- 1 white sugar
- 1/2 canned milk
- 1/2 - 3/4 light brown sugar
- 1 cinnamon
- 1 nutmeg
- 1 small marshmallow
- 1/2 small marshmallow
Instructions:
1. Cook potatoes by microwaving them until soft.
2. Cool and peel.
3. Mash and add butter first then can milk, sugars, nutmeg, cinnamon and lastly the 1 cup of marshmallows.
4. Bake at 350°F for about 30 minutes or until edges turn brown.
5. After the casserole has completely cooled AND NOT BEFORE, add the remaining 1/2 cup of marshmallows on top and bake again for about 15 minutes or until the marshmallows on top are slightly brown.
6. NOTE: THE MIXTURE CAN BE MADE A DAY IN ADVANCE but set out on counter to get room temperature then add the 1/2 cup of marshmallows on top and bake again for about 15 minutes or until the marshmallows on top are slightly brown.
7. Enjoy as a side dish or dessert.
Title: Easy Fresh Peach Cobbler
Ingredients:
- 1/2 unsalted butter
- 1 all-purpose flour
- 2 sugar
- 3 baking powder
- 1 salt
- 1 milk
- 4 fresh lemon juice
- 1 ground cinnamon
- 3 ground nutmeg
Instructions:
1. Preheat the oven to 375°F degrees.
2. Pour the melted butter in a 13 x 9 x 2-inch baking dish.
3. In medium bowl, combine the flour, 1 cup of sugar, baking powder, and salt; mix well.
4. Stir in the milk and stir until just combined.
5. Pour the batter over the butter. DO NOT mix together.
6. In a small saucepan, combine the peaches, lemon juice, and the remaining cup of sugar; bring to a boil over high heat, stirring constantly.
7. Pour the peaches over the batter, but do not stir in; sprinkle with cinnamon and nutmeg.
8. Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown.
9. Serve warm or cold.
Title: Banana Split Dessert
Ingredients:
- 3/4 butter
- 2 powdered sugar
- 1 evaporated milk
- 3/4 bananas
- 24 vanilla ice cream
- 4 strawberry ice cream
- 1 crushed pineapple
- 1
Instructions:
1. In saucepan, mix 1/2 cup butter, sugar, milk, and chocolate chips.
2. Bring to a boil, on med heat, boil and stir for 8 minutes.
3. Cool completely.
4. While this is cooling, melt remaining butter; toss with cookie crumbs and press in greased 13x9 pan.
5. Freeze for 15 minutes.
6. Arrange banana slices on crust, spread with the vanilla ice cream.
7. Spread 1 cup chocolate sauce on top.
8. Freeze for 1 hour.
9. Put remaining chocolate sauce in frige.
10. After freezing for the hour, spread the strawberry ice cream on dessert, top with pineapple.
11. Warm the chocolate sauce.
12. Cut into squares and top with whipped cream, cherries, nuts and chocolate sauce.
Title: Name Tag Cut-Outs
Ingredients:
- 1 margarine
- 3/4 butter
- 1 sugar
- 1 egg
- 2 1/2 vanilla
- 1 all-purpose flour
- 1/2 Quaker Oats
- 1/4 baking soda
- salt
Instructions:
1. Beat margarine and sugar until creamy; blend in egg and vanilla.
2. Add combined flour, oats, baking soda and salt; mix well.
3. Divide dough into four pieces; wrap each portion in plastic wrap.
4. Chill 1 hour. Heat oven to 350^.
5. Roll dough onto lightly floured surface to 1/8" thickness.
6. Cut with assorted, floured 2-3: cookie cutter or cut into desired shapes with sharp knife.
7. Transfer to ungreased cookie sheet with spatula.
8. For the name tag hold, cut hole in cookie with drinking straw before baking.
9. Bake 12-14 minutes or until edges are light golden brown; cool.
10. Decorate as desired.
Title: Almond Angel Food Cake
Ingredients:
- 8 strawberries
- 2 granulated sugar
- 1 cake flour
- 3/4 sugar
- 2 salt
- 1 cream of tartar
- 1/2 granulated sugar
- 1/2 sugar
- 10 low-fat milk
- 1 1/4 vanilla extract
- 3/4
- 1 1/2
- 2/3
- 8
- 3 1/2
- 1
Instructions:
1. Preheat oven to 325°F.
2. For strawberries, combine berries, 2 Tbsp sugar, 2 Tbsp orange juice and orange rind in a bowl. Chill, covered, in fridge 2 hours.
3. For cake, place almonds and 2 Tbsp sugar in food processor and pulse until finely chopped. Sift together the flour, powdered sugar and salt into a bowl. Tip in almond mixture and stir to combine. Set aside. Beat egg whites in a large bowl at high speed until foamy. Add cream of tartar and beat to soft peak stage. Add 3/4 cup sugar, 1 Tbsp at a time, gradually beating to stiff peaks. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time and fold together. Fold in almond extract. Spoon batter into an ungreased 10-inch tube pan and spread evenly. Bake at 325 degrees F for 1 hour or until cake springs back when lightly pressed with finger.
4. While cake bakes, prepare creme anglaise. Combine 2/3 cup sugar and yolks in large saucepan, stirring with wire whisk til blended. Gradually add milk stirring constantly with whisk. Cook over medium heat until mixture coats back of a spoon (around 8 minutes), stirring constantly. Pour mixture inot a bowl and stir in vanilla. Cover and chill. Mixture will thicken as it cools.
5. Invert cake pan and cool (my mom always balanced it on a glass pop bottle). Loosen cake from sides of pan using a narrow metal spatula. Invert onto serving plate. Serve with strawberries and creme anglaise.
Title: Lemon Supreme Pie
Ingredients:
- 1 sugar
- 1 1/4 cornstarch
- 6 salt
- 1/2 water
- 1 1/4 butter
- 2 lemons, rind of
- 2 fresh lemon juice
- 4 cream cheese
- 1/2 cream cheese
- 1 confectioners' sugar
- 1 fresh lemon juice
- 3/4
- 1 1/2
- 2
Instructions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450 degrees for 8 minutes.
3. Remove foil; bake 5 minutes longer.
4. Cool on a wire rack.
5. In a saucepan, combine 3/4 cup sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly.
6. Remove from the heat; stir in butter, lemon peel and food coloring if desired.
7. Gently stir in lemon juice (do not overmix).
8. Cool to room temperature, about 1 hour. Do not stir.
9. In a mixing bowl, beat cream cheese and sugar until smooth.
10. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish.
11. Spread remaining cream cheese mixture into shell; top with lemon filling.
12. Chill overnight.
13. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie.
14. Store in the refrigerator.
15. cooking time is not include cooling time.
Title: Cornstarch Pudding
Ingredients:
- 3 cornstarch
- 1/8 salt
- 1/3 sugar
- 1/2 milk
- 1 1/2 milk
- 1 vanilla
Instructions:
1. Place cornstarch, salt, and sugar in mixing bowl, and mix well.
2. Add 1/2 cup milk, and stir until smooth.
3. Scald 1 1/2 cups milk in top of double boiler, and add cornstarch mixture slowly, stirring constantly.
4. Place over boiling water in bottom of double boiler, and cook slowly, stirring constantly until smooth and thickened.
5. Cover, and cook for 15 minutes longer, stirring occasionally.
6. Add vanilla and stir.
7. Pour into individual molds which have been rinsed in cold water.
8. Chill until firm.
9. Unmold and serve with maple syrup, cream, chocolate sauce, sliced peachs, or sliced apricots as desired.
10. Chocolate: Add 1 square unsweetened chocolate, melted, at the same time vanilla is added.
11. Coconut: Add 1/2 cup shredded coconut to scalded milk.
Title: Lemon Berry Cheesecake Bars
Ingredients:
- 250 strawberry
- 1 lemon juice
- 3 graham cracker crumbs
- 1 1/4 butter
- 1/3 sugar
- 3 eggs
- 3 sugar
- 3/4 lemon juice
- 1/3
Instructions:
1. Crust:
2. Combine 1 1/4 cup graham cracker crumbs, 3 tablespoons sugar, and 1/3 cup butter in a square dish and press firmly to bottom and side of your pan.
3. Bake at 350°F for 8 minutes.
4. Filling:
5. Add Philadelphia Original Cooking Crème, 3 tablespoons of sugar, and 3 tablespoons of lemon juice to a bowl and mix thoroughly.
6. Add mixture to the crust.
7. Place sliced strawberries on top of the mixture and press them into the cream mixture.
8. Lemon Curd:
9. Add three eggs, 3/4 cup sugar, and 1/3 cup lemon juice to a stainless steel bowl.
10. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
11. Cook, stirring constantly approximately 10 minutes until it becomes thick.
12. Cut in 4 tablespoons of butter until melted and let cool a bit before you pour this on top of your dessert.
13. Garnish the top of your Lemon Berry Cheesecake with sliced strawberries.
14. Notes:
15. I think it might be even better to double the filing. Also, I totally forgot to cut in the butter on my lemon curd and it still tasted great!
Title: Balsamic Strawberries (Not Heated)
Ingredients:
- 500 strawberries
- 2 caster sugar
- 1
Instructions:
1. Rinse the strawberries and pat dry with paper towel. Remove the green hulls and slice strawberries in half.
2. Place the strawberries in a shallow ceramic or glass dish and sprinkle over the sugar. Set aside at room temperature for 10 minutes.
3. Pour the vinegar over the strawberries and st aside, again at room temperature, for another 15 minutes. Turn the strawberries occassionally. A light syrup will form.
4. Serve the balsamic strawberries with some mascarpone, cream or icecream.
Title: Coconut and Almond Slice
Ingredients:
- 1 coconut
- 3/4 lemon, juice and zest of
- 1 butter
- 1 icing sugar
- 2 butter
- 100 lemon juice
- 1/2 boiling water
- 1 1/2
- 2
- 1
Instructions:
1. Combine biscuit crumbs,almonds, coconut, lemon zest, juice and essence in a bowl.
2. Place butter and condensed milk in a small saucepan, Stir over a low heat until the butter melts.
3. Pour over biscuit mixture and mix well.
4. Press mix into a 20x25 shallow tin.
5. Refrigerate 1 hour until firm.
6. --------Icing---------.
7. Combine all ingredients in a bowl, adding sufficient boiling water to mix to a stiff paste.
8. Spread over slice.
9. Refrigerate for 1 hour or until set.
10. Sprinkle extra coconut over and keep stored in refrigerator.
Title: Sour Cream Pound Cake - Zero Guilt Cake
Ingredients:
- 1/2 butter
- 1 1/2 granulated sugar
- 1 banana
- 1/2 fat free sour cream
- 1/2 eggs
- 3 baking soda
- 3 baking powder
- 3 salt
- 1/2 vanilla extract
- 1/2 mixed berries
- 1/4 powdered sugar
- 1
- 3
- 2
Instructions:
1. Preheat oven to 325.
2. Cream butter and sugar in a bowl with an electric mixer on medium speed 1 minute or until well-incorporated. Add banana, yogurt, and sour cream; beat on low speed until combined.
3. Whisk together eggs and egg whites in a separate bowl. Sift oat flour and the next 3 ingredients (through salt) in a large bowl. Add butter and egg mixtures alternately into oat flour mixture.
4. Add vanilla, and pour batter into 10-inch tube pan coated with cooking spray. Bake 1 hour or until a wooden pick inserted in cake comes out clean. Serve toasted, and topped with 1/4 cup berries and 1/2 teaspoon powdered sugar.
Title: Rock Cakes
Ingredients:
- 2 self rising flour
- 90 butter
- 1/2 margarine
- 1/2 sugar
- 1 ground ginger
- 1/2 egg
- 1 milk
- 1/4
Instructions:
1. Preheat oven to 200°C Place flour in a large bowl and add butter and rub in until mixture resembles breadcrumbs.
2. Mix in sugar , fruit, nuts and ginger. Whisk eggs into milk and add to dry ingredients. Mix to a stiff dough.
3. Make round heaps on greased oven trays. Bake for 10-15 min or until golden brown.
Title: Barefoot Contessa Brownie Pudding
Ingredients:
- 1 unsalted butter
- 4 sugar
- 2 cocoa powder
- 3/4 all-purpose flour
- 1/2 vanilla
- 1 framboise liqueur
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Melt butter and set aside to cool.
3. Beat eggs and sugar together on medium speed until very light yellow and thick, about 5 minutes.
4. Sift cocoa powder and flour together, and add to sugar and egg mixture on low speed just until mixed.
5. Slowly pour in melted butter and mix again just until combined.
6. Grease a 9x12x2 baking dish (I used an 8x11), and spread mixture into the pan.
7. Place dish into a larger baking pan.
8. Add enough very hot tap water to larger pan to come halfway up the side of the smaller pan.
9. Bake for exactly 1 hour.
10. A cake tester inserted 2 inches from the side will come out 3/4 clean.
11. The center will appear very underbaked, IT SHOULD. The texture of this is between a brownie and pudding.
12. Cool, serve slightly warm or room temperature, with vanilla ice cream if desired.
Title: Milhojas Argentinas
Ingredients:
- 2 sweetened condensed milk
- 3 puff pastry
- 1 fresh pineapple
Instructions:
1. Place the unopened cans of sweetened condensed milk into a large pot and cover with water, by about 2 inches.
2. Bring the water to a boil and reduce heat so water is simmering.
3. Maintain water level and simmering water for 3 hours.
4. After 3 hours, pour off water, being careful not to touch the cans.
5. Let the cans cool completely before opening. This is now called dulce de leche.
6. Grill the pineapple slices and dice small. Set aside.
7. Onto 2 sheets of the baked puff pastry, evenly distribute the dulce de leche.
8. Dulce de leche-side-up, layer one sheet one on top of the other (so it looks like: pastry, dulce de leche, pastry, dulce de leche).
9. Then, place the remaining plain layer of puff pastry on top of the top layer of dulce de leche.
10. Trim the edges, and cut into 2 by 3-inch triangles.
11. Serve with pineapple.
Title: Mock Angel Food Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 sugar
- 1 baking powder
- 1/4 salt
- 1 1/2 milk
- 3
Instructions:
1. measure first four ingedients into flour sifter over a large plate or wax paper.
2. sift 3 more times, sifting into a large bowl for 4th sifting.
3. heat milk in a small sauce pan until just boiling and remove immediately.
4. stir into flour mixture until smooth.
5. beat egg whites in a medium size bowl till stiff.
6. fold into batter till no streaks remain.
7. turn into an ungreased 10 in (25 cm.) angel rfood tube pan.
8. bake at 350 for 45 minutes or till golden.
9. invert pan onto rack to cool.
10. remove cake from pan when completely cooled.
Title: Orange Crunch Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 butter
- 1 1/3 margarine
- 1 sugar
- 2 ground cinnamon
- 2 orange marmalade
- 1
- 3
- 2/3
Instructions:
1. Preheat oven to 350 °F.
2. Grease a 9x13". baking pan.
3. Prepare mix according to package directions, adding grated orange peel to batter.
4. Pour into pan.
5. Bake 20-30 minutes or until cake tests done.
6. Meanwhile, cream butter and sugar.
7. Mix in cinnamon and Sugar Frosted Flakes.
8. Spread orange marmalade on warm cake.
9. Sprinkle with crumb mixture.
10. Place under broiler 6 inches from heat, for approximately 1 minute. (Watch carefully).
11. Best served same day. If stored longer, before serving, recrisp under broiler for approximately 30 seconds.
Title: Eggnog Pots De Crème
Ingredients:
- 1 heavy cream
- 1 sugar
- 6 vanilla
- 1 egg
- 3 ground nutmeg
- 1 ground cloves
- 1/4 - 1/2 dark rum
- 1 brandy
- 1
Instructions:
1. Preheat oven to 300°F Over medium heat in a med heavy bottomed saucepan, bring milk, cream and sugar just to a boil. Remove from heat; stir in vanilla and let sit for 10 minutes.
2. In a med. bowl, with fork, mix together yolks and egg just to break them up without incorporating a lot of air. Slowly add the milk, mixture, stirring with wooden spoon. Strain mixture through sieve into a pitcher; stir in nutmeg, cloves, rum and brandy, if using. Let mixture rest, without stirring, for 1 minute. Skim off any bubbles or foam remaining on surface.
3. Pour scant 1/2 cups of mixture into six (4 ounce) pots de creme cups or 3-inch ramekins. Set custards in a baking dish; fill dish with very hot tap water to come about 2/3 up sides of cups. If using pots de creme cups, cover with lids; otherwise cover pan with foil. Bake 50-60 minutes or until custards are set. Remove from oven and water bath to cooling rack. Cool to room temperature; cover and refrigerate 3 hours or overnight. Serve lightly chilled.
Title: Chocolate Chip Cookies
Ingredients:
- 3/4 light brown sugar
- 1 1/4 milk
- 2 vanilla
- 1 egg
- 1 flour
- 1 3/4 baking soda
- 3/4 salt
- 1
- 1 1/2
Instructions:
1. preheat oven to 375°F.
2. Combine Crisco, milk, light brown sugar & vanilla.
3. Add 1 egg.
4. in separate bowl, combine dry ingredients.
5. Gradually add dry bowl to mix.
6. Stir in chocolate chips.
7. Drop by tsp amounts onto cookie sheets.
8. Bake 11-12 minutes.