lumicero/recipes-ing2inst huggingface dataset:
Title: German Carob "chocolate" Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 2 baking powder
- 1/2 carob powder
- 1/2 canola oil
- 1 milk
- 2 eggs
- 1 boiling water
- 2 instant coffee
- 2 granulated sugar
- 2 butter
- 6 vanilla extract
- 1 sweetened flaked coconut
- 2 2/3 pecans
- 2 2/3 butter
- 5 1/2 pecans
- 2
- 1
Instructions:
1. For cake: Put oven on to 350°. Grease and flour two 8-inch cake pans.
2. In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
3. In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
4. As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
5. Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
6. Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Ganache and filling that follows:
7. FILLING: In a medium size saucepan, combine sugar, cream, egg yolks, butter and vanilla.
8. Cook over medium heat for about 12 minutes until thickened, stirring continuously.
9. Add coconut and chopped pecans and mix well to incorporate.
10. Remove saucepan from heat and beat with a whisk until frosting is of spreading consistency.
11. Place the first layer of cake on a large plate.
12. Spread filling over and then place the second layer of cake on top.
13. Again, spread over with filling and continue with the third layer.
14. Complete spreading the filling over the entire layered caked until all filling is used.
15. GANACHE: In a medium size saucepan, combine butter and cream and bring to a simmer on medium heat about 4 minutes, stirring continuously.
16. Chop chocolate and place in a separate bowl.
17. Pour hot butter/cream sauce over chocolate and whisk until chocolate is melted and mixture is smooth.
18. Spread ganache over cake and down the sides using a spatula or an icing spreader until all ganache is used.
19. Sprinkle top and sides with chopped pecans.
20. Place cake in refrigerator until ganache is set.
Title: Twix Caramel Brownies
Ingredients:
- 1 butter
- 2 sugar
- 2 vanilla extract
- 4 eggs
- 3/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4
- 1 1/2
- 1/3
Instructions:
1. Heat oven to 350°F Grease a 9 x 13 pan with cooking spray. Set aside.
2. Place butter in medium saucepan on the stove. Heat over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Stir in Twix candy bar chunks. Pour batter into prepared pan.
3. Drizzle caramel evenly over the brownies. Using a toothpick, swirl caramel into brownies. Bake for 35-40 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.
Title: Raspberry Dessert
Ingredients:
- 2 frozen raspberries
- 1 water
- 1/2 sugar
- 1 lemon juice
- 4 cornstarch
- 10 miniature marshmallows
- 1 milk
- 2 Cool Whip
- 1 1/4 graham cracker crumbs
- 1/4 butter
Instructions:
1. Mix cracker crumbs and butter together and press into a 9x13 baking dish.
2. Melt marshmellows with the milk over boiling water.
3. Cool.
4. Fold Cool Whip into the marshmellow mixture.
5. Spread marshmellow cream mixture over crumbs.
6. Heat raspberries with 1 cup water, sugar, and lemonjuice.
7. Add cornstarch (that has been dissolved in 1/4 cup water) and thicken until it cooks clear.
8. Cool.
9. Spread cooled raspberry mixture over top.
10. Refridgerate until firm.
Title: Emeril's Quick King Cake
Ingredients:
- 1 cinnamon
- 1/4 butter
- 1/4 cream cheese
- 1 powdered sugar
- 1 sugar
- 1
- 1/2
- 3/4
Instructions:
1. After opening the can of crescent rolls, unroll in one piece. With your fingers, press seams together to form one piece of dough.
2. Mix together butter and cinnamon, gently spread over the dough.
3. Mix together cream cheese and powdered sugar. Drop teaspoons over the top of the dough. Drop teaspoonfuls of pie filling (cherry, blueberry or peach) over the dough as you did the cream cheese.
4. Starting on the long end, carefully roll the dough, horizontally, with the filling and cream cheese inside. Insert plastic baby at any place within the dough.
5. Place on baking pan with the seam side down in a circle, pinching the ends together.
6. Bake at 350 for 15-20 minutes or until golden brown.
7. While the cake is baking, use the food coloring to dye the sugar.
8. When cake is cool, pour icing over the top of the cake. Sprinkle with the colored sugar, alternating the three colors as you go around the circle.
9. For icing: Combine 1 cup of powdered sugar, 1 tbsp lemon juice and 1 tbsp water until smooth.
Title: Norwegian Krumkake
Ingredients:
- 1 sugar
- 1/2 butter
- 2 eggs
- 1 milk
- 1 1/2 all-purpose flour
Instructions:
1. In medium bowl, cream the sugar with the butter.
2. Beat in the eggs until the mixture is light and lemon colored.
3. Beat in the milk and flour until blended and smooth.
4. Let stand 30 minutes.
5. Preheat the krumkake iron until a drop of water sizzles when dropped onto the top.
6. Open the iron, coat lightly with nonstick spray.
7. Spoon 1 T batter onto center of the hot iron.
8. Close iron.
9. Bake about 1 minute on each side until the cookie is lightly browned.
10. Insert the tip of a knife under the cookie to remove from the iron; roll the hot cookie into a cigar or cone shape.
11. Cool on a rack.
12. Cookies become crisp as they cool.
13. Repeat with remaining batter.
14. Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream.
15. Store the baked cookies in an airtight container.
Title: Clear Lemon Jelly Filling
Ingredients:
- 3/4 sugar
- 3 cornstarch
- 1/4 salt
- 3/4 water
- 1 lemon, rind of
- 1 butter
- 1/3 lemon juice
- 4
Instructions:
1. In a saucepan, combine sugar, corn starch and salt.
2. Stir in water gradually.
3. Cook over medium heat, stirring constantly, until mixture thickens and boils.
4. Continue to cook at a boil for 1 minute.
5. Remove from heat and add lemon peel and butter.
6. Stir in lemon juice and food coloring.
7. Allow to cool before using.
8. *If the filling is too soft, refrigerate.
Title: Chocolate Malt Cheesecake Bars
Ingredients:
- 1 1/2 sugar
- 3 unsalted butter
- 1/4 sugar
- 1 cream cheese
- 1 sour cream
- 3 vanilla
- 3/4 eggs
- 2
- 3
Instructions:
1. Crust: Heat oven to 350°F Line a 13x9-inch baking pan with nonstick foil, extending beyond the short ends. Combine crumbs, sugar, and butter in a medium bowl, stirring to combine. Press mixture evenly into bottom of prepared pan. Bake 8 to 10 minutes, until set. Let cool on a wire rack.
2. Filling: Whisk sugar and malted milk powder in a medium bowl. Beat cream cheese in a large mixer bowl, about 4 minutes, until light and fluffy. Beat in sugar mixture until well blended. Beat in sour cream and vanilla until smooth. Beat in eggs until combined.
3. In a microwave-safe bowl, melt chocolate in microwave. Remove 1/2 cup malt batter and stir into melted chocolate. Pour remaining malt batter over crust. Pour chocolate batter over malt batter in a zigzag fashion; swirl with a thin knife to marbleize. Bake 35 to 40 minutes or until top is set. Cool completely on a wire rack; loosely cover and refrigerate, 4 hours or overnight.
Title: Spritz Cookies
Ingredients:
- 1 1/2 butter
- 1 sugar
- 1 egg
- 2 milk
- 1 1/2 vanilla
- 1 baking powder
- 4 all-purpose flour
Instructions:
1. Preheat oven to 400 degres.
2. Cream butter and sugar, add milk, and vanilla. Beat well, stir in flower and baking powder.
3. Place dough in press or roll out,.
4. Bake for 6-8 minutes until lightly brown.
5. If you refrigerate dough bring to room temp before placing in press.
Title: King Cupcakes (Banana and Peanut Butter)
Ingredients:
- 1/4 butter
- 1 sugar
- 1/2 egg substitute
- 1 eggs
- 1 banana
- 1 3/4 vanilla
- 1 all-purpose flour
- 1/4 baking powder
- 1/2 salt
- 1/4 low-fat milk
- 1/4 low-fat cream cheese
- 3 peanut butter
- 1 1/2 butter
- 1/2 powdered sugar
- vanilla
Instructions:
1. Preheat oven to 350.
2. Place 1/4 cup butter and sugar in a large bowl. Beat and medium speed until blended.
3. Add egg substitute, beat well.
4. Add banana and 1 tsp vanilla, beat 1 minute.
5. Combine flour, baking powder and salt.
6. Add flour mixture and milk alternately to butter mixture, starting and ending with flour.
7. Line muffin pan with paper liners.
8. Fill 2/3 full with batter.
9. Bake 20 minutes or until toothpick inserted in center comes out clean.
10. Cook for 5 minutes in pan, then remove to wire racks.
11. Cool completely before frosting.
12. For Frosting:
13. Beat cream cheese, peanut butter, and 3 tbs butter together until light and fluffy.
14. Add powdered sugar, 1/2 tsp vanilla and a dash of salt and mix well.
15. Spread evenly over cupcakes.
Title: Pudding Pumpkin Pie
Ingredients:
- 1 graham cracker crust
- 1 nonfat milk
- 1 sugar-free instant vanilla pudding mix
- 1 solid-pack pumpkin
- 1 pumpkin pie spice
- 1 cinnamon
- 1/2 nutmeg
- 1/2
- 1 1/2
Instructions:
1. Brush egg white over crust. bake at 375F for 5 minutes or until lightly browned.
2. cool on wire reck.
3. in a large bowl, whisk milk and pudding mix.
4. stir in pumpkin and spices. Fold in 1 cup whipped topping.
5. pour into crust.
6. refrigerate 4 hours or overnight.
7. cut into slices and dollp with remaining whipped topping.
8. Refrigerate left overs.
9. Chilling time is not included.
10. Note: regular milk and pudding can also be used.
Title: Crustless Apple Pie
Ingredients:
- 5 apples
- 2 lemon juice
- 1/4 brown sugar
- 1/4 salt
- 1 cinnamon
- 1/4 nutmeg
Instructions:
1. Put the brown sugar, salt, cinnamon and nutmeg in a large bowl and mix well.
2. Add the apples and lemon juice to the bowl and mix until all of the apples are coated with the spices.
3. Put the apples into a nonstick pan and cover.
4. Bake for 20-30 minutes at 375 degrees, stirring every 10 minutes, until the apple slices are soft but stil hold their shape.
Title: Dream Bars
Ingredients:
- 2 all-purpose flour
- 3/4 dark brown sugar
- 1/2 pecans
- 1/4 salt
- 10 unsalted butter
- 1 1/2 sweetened flaked coconut
- 1 cream of coconut
- 2 eggs
- 3/4 dark brown sugar
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 vanilla extract
- 1/2 salt
- 1 pecans
Instructions:
1. Adjust oven rack to middle position. Heat oven to 350 degrees. Line 13- by 9-inch baking pan with foil Let excess foil hang over pan edge. Coat foil lightly with cooking spray.
2. MAKE CRUST
3. Process flour, salt,pecans,sugar,in food processor until pecans are coarsely ground. Add butter - pulse until mixture resembles coarse meal. Press mixture firmly into prepared baking pan. Bake until golden brown, about 20 minutes. Cool on wire rack 20 minutes.
4. MAKE TOPPING.
5. Combine coconut & cream of coconut in bowl. In another bowl, whisk eggs, salt, vanilla,sugar, flour, baking powder, until smooth. Stir in pecans, -spread filling over cooled crust. Dollop heaping tablespoons of coconut mixture over filling, - spread into even layer.
6. Bake until topping is deep golden brown, 35 to 40 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift bars from pan and cut into 24 pieces. Serve. (Bars can be refrigerated in airtight container for 5 days.
Title: Tofu Anmitsu
Ingredients:
- 12 extra-soft tofu
- 2 water
- 1 sugar
- 2 plum wine
- 4
Instructions:
1. Fruit can be mixed fruits, fresh, frozen or canned such as: pineapple, strawberries, melon, papaya, blueberries
2. Boil the water and sugar in pan until sugar dissolves. Then simmer for 5 minutes. Do not stir. Remove from heat and cool to room temperature. Chill.
3. Cube the tofu making 1/2 inch cubes.
4. When the sguar syrup is cold add wine and the tofu. Cover and let sit over night.
5. Cut fruits into bite size pieces if needed then add to tofu. Toss carefully then chill for about 30 minutes.
6. Place in serving bowls and top with paste.
Title: Cinnamon Swirl Buttermilk Pound Cake
Ingredients:
- 1/2 all-purpose flour
- 1/3 light brown sugar
- 1/4 ground cinnamon
- 1 salt
- 3 unsalted butter
- 2 all-purpose flour
- 1/2 cake flour
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 1/8 ground cardamom
- 1 unsalted butter
- 2 sugar
- 3 eggs
- 2 vanilla extract
- 1 orange zest
- 1 buttermilk
- powdered sugar
Instructions:
1. Position oven rack in the center of oven; preheat oven to 325°; grease the inside of a 10-inch bundt pan; dust the pan with flour.
2. To make the cinnamon swirl: in a small bowl, whisk the flour, brown sugar, cinnamon, and salt together; break up any large clumps of brown sugar.
3. Add in melted butter and stir until blended and crumbly.
4. To make the pound cake: sift together the flours, baking powder, baking soda, salt, and cardamom into a bowl; whisk to combine; set aside.
5. In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed until very creamy, about 2 minutes.
6. Gradually add in the sugar; beat at med-high speed until well blended and light, about 4 minutes.
7. On medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
8. Beat in the vanilla extract and orange zest.
9. On low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until combined.
10. Scrape half the batter into the prepared pan and smooth it into an even layer.
11. Sprinkle the streusel mixture evenly over the batter; scrape the remaining batter on top and smooth it into an even layer.
12. Bake the cake for 65-75 minutes, until a cake tester comes out clean.
13. Cool the cake in the pan on a wire rack for 15 minutes.
14. Invert cake onto the rack, turn cake right side up, and cool completely.
15. Dust cake lightly with powdered sugar just before serving.
Title: Cherry Creme Brulee
Ingredients:
- 2 1/4 heavy cream
- 1/3 sugar
- 6 sugar
- 8
- 2 -3
Instructions:
1. In a saucepan, bring cream and cherry juice concentrate to a simmer.
2. In a heatproof bowl, beat together egg yolks and sugar for 1 minute.
3. Slowly pour cream into eggs while whisking. Pour mixture back into saucepan and heat on low until slightly thickened, about 3 minutes.
4. Pour mixture into 4 oven-safe remekins set in a baking pan. Add enough water to baking pan to come halfway up the sides of the ramekins. Bake in a 300F oven for about 35 minutes until custard is set but still juggly in center.
5. Let cool in refrigerator for at least 2 hours. T create sugar crust, sprinkle sugar over each brulee, and caramelize under oven-broiler, salamander or cook's blowtorch.
Title: Triple Chocolate Pudding Pie With Cappuccino Cream
Ingredients:
- 20 sugar
- 1 salt
- 1 unsalted butter
- 6 sugar
- 1 1/4 cornstarch
- 1/2 half-and-half
- 1/4 unsalted butter
- 3 1/2 vanilla extract
- 4 powdered sugar
- 3 1/2 instant espresso powder
- 3 vanilla extract
- 2 chocolate-covered coffee beans
- 1
- 2
- 1 1/2
- 1/2
- 8
Instructions:
1. For Crust - Preheat oven to 350°F Finely grind Oreo cookies, sugar and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9 inch diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
2. For Filling - Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (can be made up to 2 days ahead. Keep chilled).
3. For Topping - Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary).
4. Peel plastic off pie. Cut pie into wedges. spoon dollop of cream atop each slice. Garnish with chocolate covered espresso beans and serve.
Title: Apple Pie Filling
Ingredients:
- 4 apples
- 5 water
- 2 butter
- 2 cinnamon
- 1/3 sugar
- 2 cornstarch
- 2 water
Instructions:
1. Peel core and slice/dice apples.
2. Melt butter and cinnamon.
3. Add apples sugar and 5 tbsp water.
4. Cover and let it cook for awhile.
5. In a small bowl, combine cornstarch and water. Mix well.
6. Gradually combine cornstarch mixture into apple mixture to thicken the sauce.
7. Cover and stir.
8. Repeat.
9. When apples are soft enough, let it cool.
10. Able to store up to 1-2 weeks imo if kept in the refrigerator.
11. Enjoy!
Title: Ruth's Chocolate Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 2 eggs
- 2 flour
- 1 baker's unsweetened chocolate squares
- 2 baking soda
- 2 vanilla
- 1
Instructions:
1. Cream butter and sugar.
2. Add eggs and mix well.
3. Alternate sour milk and flour to butter mixture, starting with milk.
4. Beat well after each addition.
5. Melt squares of chocolate in water.
6. Add baking soda to chocolate, stirring until soda is mixed.
7. Pour chocolate into batter and mix well.
8. Add vanilla.
9. Pour into 2 greased and floured layer pans.
10. Bake at 350 Degrees for 30 to 40 minutes.
11. Cake is done when sides pull away from the pan.
Title: Mom's Prune Cake
Ingredients:
- 1 sugar
- 2/3 shortening
- 2/3 milk
- 1 1/2 prune juice
- 1 flour
- 2 salt
- 1/2 eggs
- 1/2 cinnamon
- 1 ground cloves
- 1 baking soda
- prune
Instructions:
1. mix all ingredients togeather like regular cake. Grease and flour lightly bundt cake pan and pour cake mix inches.
2. Bale in 375 degree oven for 25 minutes.
Title: Italian Pizzelles Cookies
Ingredients:
- 3 eggs
- 2/3 sugar
- 2 vanilla extract
- 1/2 margarine
- 1/2 flour
- 2 baking powder
- 2
Instructions:
1. In a large mixing bowl, beat the eggs and sugar.
2. Add cooled margarine, vanilla and anise.
3. Sift flour and baking powder together and.
4. add to egg mixture. Batter should be stiff enough to be dropped by a spoon.
5. Preheat Pizzelles Iron and drop one teaspoon of batter on each grid.
6. Close Iron and bake 30-40 seconds. The time.
7. could vary depending on your preference of.
8. browning, or consistency of the batter. So,.
9. experiment with the first couple of batches.
10. Pizzelles store well in a covered coffee can.
11. A Pezzelles Iron can be purchased in most.
12. department store or on-line.
Title: 3-In-1 Sugar Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 fine salt
- 1 unsalted butter
- 3/4 granulated sugar
- 3/4 confectioners' sugar
- 2 pure vanilla extract
- 1 orange zest
- 1/4 sugar
Instructions:
1. Whisk the flour, baking powder, and salt in a medium bowl.
2. Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.
3. For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.
4. For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
5. Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.
6. For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
7. Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.).
8. Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
9. Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.
Title: Brown Sugar, Molasses, Nut Cookies (Christmas)
Ingredients:
- 2 dark brown sugar
- 2 molasses
- 2 shortening
- 4 eggs
- 1/4 baking soda
- 2 3/4 boiling water
- 1/2 salt
- 3/4 cinnamon
- 4 cloves
- 2 1/2 allspice
- 2 flour
- 8 powdered sugar
- 2
Instructions:
1. In a large bowl, cream together the sugar, shortening, molasses, and eggs until smooth.
2. Mix in all remaining ingredients, beating well.
3. Cover and refrigerate until firm enough to handle (2 1/2 hours to overnight).
4. Preheat oven to 375°F.
5. Roll out dough (small amounts at a time) on well-floured surface until 1/8-inch thick.
6. Cut with cookie cutters.
7. Bake until golden brown (10-15 minutes).
8. Dust with powdered sugar.
9. Decorate with colored candies.
Title: Sesame Seed Shortbread Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 sugar
- 2 baking powder
- 1/2 vegetable shortening
- 2 eggs
- 1/4 milk
- 1 vanilla extract
- 3 toasted sesame seeds
- 3/4
Instructions:
1. Preheat the oven to 375 .
2. In a large bowl, sift the flour, sugar, and baking powder together.
3. Work in the shortening as you would when making pie dough, to the consistency of coarse meal.
4. Beat into the dough the eggs, milk, vanilla, and anise oil. The dough should be moist but not sticky. If the dough is too sticky, add a little more flour.
5. Take a small portion of the dough and roll out to a 1/2 inch diameter cylinder.
6. Spread some sesame seeds on a large piece of waxed paper and roll the dough in the seeds until the cylinder is completely covered.
7. Cut the dough into 1 1/2 pieces on a diagonal.
8. Place the cookies on a lightly greased sheet pan and bake for approximately 10-15 minutes, or until golden brown.
9. Cool the cookies on a rack and store in an airtight container.
Title: Charlotte Aux Pommes a La Normande
Ingredients:
- 6 apples
- 1 unsalted butter
- 6 sugar
- 1/4 cinnamon
- 1/8
Instructions:
1. Cut the crusts from the brread and reserve for other use such as bread crumbs.
2. Lightly brush both sides of each slice with butter.
3. Line the bottom of a charlotte mold (it should be 6" across by 3" deep --you may use a deeper mold--it will just require extra care in unmolding) with 3 to 4 of the slices of bread cut in triangles and overlapping by about 1/4".
4. Line the sides of the mold with 6 to 8 slices cut in rectangles that are the same height, they should also overlap slightly.
5. Reserve 3 slices for the top.
6. Pre-heat the oven to 350 degrees.
7. Saute the apples in the remaining butter for 3 to 4 minutes and add the sugar and cinnamon; stir well and cook another 1 to 2 minutes.
8. Pour the apples into the bread-lined mold and press down lightly with the back of a spoon.
9. Cover with the reserved slices of buttered cut to fit the space.
10. Place the mold on a sheet pan and bake in the oven for 45 minutes.
11. Cool for at least thirty minutes and unmold onto a serving plate.
12. Serve warm or room temperature with Creme aux Oeufs or apricot sauce.
13. Note: This version is not overly sweet, certainly not as sweet as many other Charlottes.
Title: Holiday Steamed Pudding
Ingredients:
- 3 shortening
- 1/3 sugar
- 1 vanilla
- 1 egg
- 1/2 dates
- 1/4 walnuts
- 1/4 graham cracker crumbs
- 2 baking powder
- 1 salt
- 1/4 milk
- 1/2
Instructions:
1. Cream together shortening, sugar and vanilla.
2. Beat egg yolk and add to creamed mixture.
3. Stir in dates, cherries and walnuts.
4. Combine cracker crumbs, baking powder and salt.
5. Add alternately to fruit mixture with milk.
6. Beat egg white until stiff and fold inches.
7. Fill 6 greased custard cups 2/3 full.
8. Cover tightly with aluminum foil.
9. Steam 30 minutes in covered kettle.
10. Serve with hard sauce if desired.