lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Pistachio Cake
Ingredients:
- 6 pistachios
- 1 sugar
- 7 bittersweet chocolate
- 6 unsalted butter
- 1 flour
- 4 eggs
- 2 avocados
- 1 vanilla
- 1/8 cream of tartar
- 1 powdered sugar
- 1 avocado
- 1/4 milk
- 3 sugar
- 1 vanilla
Instructions:
1. Preheat oven to 300°F On a baking sheet, arrange pitachios and place on oven for about 15 minutes to toast nuts until they are dry an aromatic.
2. Stir pistachios occasionally, being careful not to let them brown; let cool completely. Finely grind nuts in foold prcessor, with 1/4 cup sugar and the flour, pulsing on/off, untl the consistency of fine meal.
3. Increase the oven temperature to 350°F Butter an 8-inch springform pan, line with parchment paper, then turn papaer over.
4. In a microwave-safe bowl, combine chocolate and butter and microwave on medum power for 2 1/2 minutes. Stir until smooth.
5. In the bowl of an electric mixer on medium speed, beat egg yolks with the whisk attachement.
6. Gradually add 1/2 cup of the sugar and continue beating until yolks are thick. Add avocados, increase speed and beat until smooth.
7. Reduce speed to low and gradually stir in vanilla, chocolate and nut mixtures.
8. In a medium bow, beat egg whites with cream of tartar on medium speed until peaks form. Add 1/4 cup sugar, 1 tablespoons at a time and continue beating until stiff but not dry.
9. Gently fold beaten whites into 1/2 of yolk mixture. (yolk mixture will be very thick).
10. Fold yolk mixture back into remaining whites. Pour into prepared pan. Tap pan on work surface and smooth tip with a spatula to level. Bake for about 40 minutes or until a toothpick inserted into the center comes out almost clean. Allow cake to cool in pan.
11. Remove sides of springform pan and, using a long spatula, slide the cake off the paper onto the serving plate. Sprinkle with powdered sugar.
12. Ladle Crème anglaise into the center of each dessert plate, place a wedge of cake in the center of the plate and serve immediately.
13. AVOCADO CRÈME ANGLAISE: In a food processor, place avocado, pulsing on/off until coarsley chopped.
14. In a small heavy saucepan, mix milk and sugar together and bring just to a boil over medium heat.
15. In a medium bowl, whisk egg yolks together just to blend.
16. Whisk scalded milk into yolks, a drop at a time, and return mixture to saucepan.
17. Stir over medium-low heat with a spatula until sauce thickens. Do not allow mixture to simmer or boil at any time or it will curdle.
18. Add mixture to avocado in food processor and process, stoppng to scrape down sides of the container, until completely puréed. Cover and refrigerate until 30 minutes before serving.
Title: Chocolate Fluffer Nutter Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 3 marshmallow cream
- 1/2 butter
- 4 creamy peanut butter
- 1 chocolate curls
- 1 peanuts
- 1 1/2
Instructions:
1. Preheat oven to 350° and coat 2 9" round cake pans with cooking spray.
2. At medium speed of mixer, beat cake mix, water, eggs and oil until blended for 1 minute.
3. Increase speed to medium-high and beat until light and fluffy for 2 minutes.
4. Fold in 1 cup marshmallow fluff until almost completely incorporated.
5. Some streaks of fluff will remain.
6. Stir in chocolate chips and divide batter evenly between pans.
7. Bake for 30 to 35 minutes or until cakes test done.
8. Cool on rack for 10 minutes, then remove from pans and cool completely on rack.
9. For frosting, with mixer at medium-high speed, beat butter and peanut butter until smooth and creamy, about 2 minutes.
10. Add remaining marshmallow fluff and beat until blended.
11. Frost between layers and top and sides of cooled cakes and swirl with back of spoon.
12. Garnish with chocolate curls and peanuts, if desired.
Title: Chocolate Chip Rugelach Recipes
Ingredients:
- 2 3/4 all-purpose flour
- 1/2 sugar
- 1/2 salt
- 1 unsalted butter
- 8 cream cheese
- 1/2 vanilla
- 2 bittersweet chocolate chips
- 1/4 walnuts
- 3/4 sugar
- 1/2 cocoa powder
- 1 cinnamon
- 1/2 water
- 1 sugar
- 1/4
Instructions:
1. To make the dough, whisk together the flour, sugar and salt. In another large bowl, beat together the butter and cream in a mix-master or hand held mixer until light and fluffy. Then beat in the egg yolks and vanilla. Slowly mix in the flour mixture until it is just combined.
2. Transfer the dough to a lightly floured surface, and knead the dough just until it is smooth. Then divide the dough into halves, and shape each piece into a disk. Wrap each disk in wax paper or plastic wrap and chill for at least two hours or overnight.
3. For the filling: combine all of the ingredients and set aside.
4. On a lightly floured surface, roll out one disk of dough at a time into a large round. Spread half of the chocolate chip mixture evenly over the dough. Using a pastry cutter or paring knife, you will then cut the dough into about 16 wedges. Starting at the wider end, roll each pastry up in jelly-roll fashion, ending with the pointed edge resting on top of each cookie. Roll the remaining rugelach in the same manner.
5. Preheat the oven to 350F if you have an electric oven, and 325F if you have a gas oven. Turn off the convection fan if you have a gas oven with the convection features.
6. Lay the cookies on a lightly greased cookie sheet, or on a silicon mat If you prefer to use them.
7. For the Glaze:.
8. Combine the ingredients and set aside.
9. You will then brush each pastry very lightly with the egg wash. You will then bake the rugelach for about 10-15 minutes, and then turn them 180 degrees in the oven to make sure they are cooked evenly. You will want to cook them until they are golden brown in color, about 25-30 minutes, watching closely to make sure they do not burn on the bottom. Remove from the oven and cool on wire baking racks until cool enough to eat. Enjoy!
Title: Butterscotch Chocolate Frosting
Ingredients:
- 3 butter
- 1/4 brown sugar
- 1/2 salt
- 2/3 vanilla extract
- 1/4 confectioners' sugar
- 1
- 3
Instructions:
1. In a large saucepan over medium heat combine the unsweetened chocolate, butter, light cream, brown sugar and salt.
2. Stir constantly until mixture comes to a boil and chocolate is completely melted.
3. Remove from heat.
4. Stir in vanilla extract and 3 cups confectioners sugar.
5. Stir until smooth.
6. Cool very slightly and spread on 2 layer or 13x9 cake.
Title: Strawberry Bundt Cake With Milk Chocolate Chips
Ingredients:
- 1 granulated sugar
- 1/2 eggs
- 4 instant vanilla pudding
- 1 cold water
- 3/4 vanilla yogurt
- 3/4
- 1
- 3/4
Instructions:
1. Preheat oven to 325° degrees F (165° degrees C). Generously grease with shortening and flour a 10 inch Bundt Pan. (Do not use spray ).
2. In a mixing bowl, stir together dry ingredients: Strawberry Cake Mix, instant vanilla pudding & sugar.
3. In another bowl, stir together wet ingredients: eggs (beaten), water, oil & yogurt.
4. Mix dry and wet ingredients together thoroughly.
5. Fold in 1/2 cup Milk Chocolate Chips into batter.
6. Pour batter into well greased & floured Bundt Pan.
7. Bake 55-60 minutes in pre-heated oven. Cake will be done when a clean toothpick, inserted into the cake, comes out clean and free of any cake particles.
8. Cool Bundt Cake in pan for 10 minutes before inverting onto a wire rack to cool completely.
9. Drizzle Milk Chocolate Glaze over the top of cooled cake and sprinkle remaining 1/4 cup Milk Chocolate Chips on top.
Title: Delane's Biscotti (Gluten-Free)
Ingredients:
- 1/2 butter
- 1 turbinado sugar
- 2 1/2 baking powder
- 3 eggs
- 1/3 instant coffee crystals
- 2 ground hazelnuts
- 1 turbinado sugar
- 1
- 3/4
- 1/2
- 1
Instructions:
1. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup turbinado sugar and baking powder; beat until combined. Beat in eggs. Beat in cocoa powder, coffee crystals, and as much of the flour as you can with the mixer. Stir in remaining flour, chocolate pieces, and nuts with a wooden spoon. Divide in half.
2. Shape each portion into an 11-inch-long loaf. Place loaves 5 inches apart on a lightly greased cookie sheet. Flatten each loaf until 2 1/4 to 2 1/2 inches thick. Sprinkle with 1 tablespoon turbinado sugar.
3. Bake in a 350°F oven for 25 minutes or until firm and a toothpick inserted in center comes out clean. Cool on cookie sheet for 30 minutes or until completely cool.
4. Transfer to a cutting board, and cut each loaf diagonally into 1/2-inch-thick slices. Lay slices, cut side down, on the cookie sheet. Bake in a 325°F oven for 8 minutes. Turn slices over and bake for 5 – 10 minutes more or until dry and crisp. Transfer slices to wire rack to cool.
Title: Cranberry Shockers
Ingredients:
- 2/3 shortening
- 2/3 butter
- 1 sugar
- 1 brown sugar
- 3 eggs
- 1 vanilla
- 1/4 baking soda
- 1 flour
- 3 walnuts
- 1/2 dried cranberries
- 1/3 white chocolate chips
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Cream shortening, butter, and sugars in a large bowl with a mixer. Add eggs and extract, and beat until smooth.
3. Add baking soda and 1 cup of flour. Stir with wooden spoon. Add 1 cup of flour and stir until smooth. Add the last cup of flour and stir. Add walnuts, dried cranberries, and white chocolate chips until incorporated.
4. Grease pan and drop dough by using rounded table spoon measurement. Bake 12-15 minutes or until golden brown.
5. Remove from oven, let cool on pan for 2 minutes, and then transfer to wire rack.
Title: Grandma Wolcotts Chocolate Jumbles (1912)
Ingredients:
- 1 molasses
- 1 light brown sugar
- 3 eggs
- 1/2 butter
- 1/2 cinnamon
- 1 clove
- 1/16 baking soda
- 1 flour
- 6
- 5 1/2
Instructions:
1. Mix soda into molasses then add brown sugar, eggs cinnamon, and cloves.
2. Melt lard, butter and chocolate, then add to mixture.
3. Sift in flour gradually, until stiff.
4. Refrigerate to make dough hard and easy to roll.
5. Roll out dough on floured surface until about 1/4 inch think.
6. Cut using a "jumble cutter" (great grandma use to have these custom made) or cut ino 4 inch circles with a 1 inch hole in the middle. You can also use cookie cutters.
7. Bake on ungreased cookie sheets for 7-9 minutes in 350 degree oven. The cookie edges will start to turn brown.
8. Make a frosting with water and powdered sugar and frost cookies.
9. Tip: If cookies dry out, place the heal of a piece of bread in the storage container.
Title: Apricot Almond Orange Tart With White Chocolate Cream
Ingredients:
- 1 1/2 all-purpose flour
- 2 ground cinnamon
- 1/2 salt
- 3 brown sugar
- 3/4 butter
- 1 lemon juice
- 3 butter
- 20 cinnamon
- 1 white sugar
- 1/2 brown sugar
- 1 salt
- 1/4 eggs
- 1/4 navel orange
- 1/8 white chocolate
- 2
- 1
- 1/2
- 1
- 4
Instructions:
1. Place apricots in a shallow dish and cover (just) with boiling water. Allow to sit and soften, they will become raisin-like.
2. Meanwhile, combine flour, cinnamon, brown sugar, and salt in a bowl. Add butter in small pieces and mix until mixture looks like coarse sand.
3. Beat together egg yolk and lemon juice and pour into flour mixture while mixer is running. Mix well, and if dough seems a little dry, add a little extra lemon juice.
4. Now knead mixture gently by hand and form into a ball. Flatten into a disc shape and chill for 10 minutes before using.
5. Preheat oven to 425 degrees.
6. Roll out pastry on a floured surface and place in a 9 inch tart or pie pan, forming it up the sides.
7. Prick pastry with a fork, line with tinfoil and place a pie weight on top. If you don't have a pie weight, simply line with foil, and place a heavy baking dish right on top of the foil. This will prevent the pastry from puffing up while baking, and keep it tart-like.
8. Bake 15 minutes, remove foil and weight and bake for 5 minutes longer.
9. Reduce oven temp to 375 degrees.
10. Place ground almonds on a cookie sheet and bake for 3 minutes, cool.
11. Drain water off apricots. If using whole apricots, cut each apricot into 6-8 small pieces.
12. Combine almonds, butter, sugar and chopped apricots in a bowl.
13. Add salt, eggs and reserved egg white and mix well.
14. Pour onto cooled baked tart shell and bake 25 minutes or until set.
15. Place orange slices on top. Melt jam on stove and brush top of tart with glaze.
16. Bring whipping cream to a slow boil in a pan, stirring often. Pour over chopped white chocolate and stir until chocolate is smooth and melted.
17. Cool completely in refrigerator to let mixture become thicker.
18. Cut and serve tart, stir cold chocolate cream mixture again and drizzle over tart portions on plate.
Title: Gluten-Free Carrot Apple Cake
Ingredients:
- 4 eggs
- 2 granulated sugar
- 1 1/4 potato flour
- 1 1/4 xanthan gum
- 1/4 cinnamon
- 1/2 baking powder
- 2 baking soda
- 2 salt
- 1 carrots
- 1 pecans
- 3 apples
- 1/2
- 2
Instructions:
1. Heat oven to 350°F.
2. Beat eggs well gradually adding sugar until mixture is light and fluffy (about 5 minutes).
3. Add oil and beat until well incorporated.
4. Sift the dry ingredients together and fold into the egg mixture.
5. Grate carrots.
6. Peel, core, and chop apples.
7. Chop pecans.
8. Fold in carrots, apples and nuts.
9. Pour batter into a greased and floured 9x13-inch pan.
10. Bake for 45 minutes in the middle of the oven.
11. Remove to wire rack and wait 15 minutes before removing from pan.
12. Cool completely and frost as desired.
Title: Swiss Meringue Buttercream Frosting
Ingredients:
- 7 sugar
- 1 2/3 butter
- 1 1/2 vanilla extract
- 2 salt
- 1/4
Instructions:
1. Using a stand mixer with a whisk attachment, whisk together the egg whites and sugar at low speed until no dry patches of sugar remain.
2. Transfer to a double boiler and heat, stirring frequently to prevent the egg from cooking, until the sugar dissolves into the egg. It will feel smooth between your fingers when it's ready.
3. Take the butter out of the fridge so it can start to soften. You want it soft enough that you can push your finger into it, but not warmed up all the way to room temperature.
4. Transfer the egg and sugar back to the mixer and whisk on medium speed until stiff peaks form AND the mixture has cooled back to room temperature. This can take a while (10+ minutes).
5. Add the butter 1 tbsp at a time, allowing it to mix in each time. Continue whipping until the butter is fully incorporated and the frosting is thick and glossy. If after 5 minutes of whipping the butter is not fully incorporated, let it chill in the fridge for 5 minutes and try again.
6. This frosting has egg in it so store it (and your cake) in the fridge to keep it fresh.
Title: Maple-Pecan Cinnamon Apple Cake
Ingredients:
- 2 unbleached all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 2/3 granulated sugar
- 1/2 margarine
- 2 eggs
- 4 pure maple syrup
- 1/2 reduced-fat sour cream
- 1/2 brown sugar
- 1 1/2 ground cinnamon
- 2 apples
- 2 eggs
- 1 pecans
- 1/2 granulated sugar
- 1/2 reduced-fat sour cream
- 2 unbleached flour
- 3 cream cheese
- 1/3 confectioners' sugar
- 3 pure maple syrup
Instructions:
1. Preheat oven to 350°F.
2. Spray a 10-inch tube pan with baking spray; set aside.
3. Prepare cake:
4. Combine 2 cups flour, baking powder, baking soda and salt in a small bowl; set aside.
5. Combine 2/3 cup sugar and margarine in large mixing bowl with an electric mixer on medium high speed; beat until fluffy.
6. Mix in 2 eggs and 4 tablespoons maple syrup; beat until blended.
7. Add 1/2 cup sour cream; beat at low speed until well blended.
8. Gradually add flour mixture; blend well.
9. Spread batter in prepared pan.
10. Prepare topping:
11. Combine brown sugar and cinnamon; sprinkle over batter.
12. Top with apples.
13. Place the 2 eggs in medium bowl; beat slightly.
14. Add pecans, 1/2 cup granulated sugar, 1/2 cup sour cream and 2 tablespoons flour; blend well. Pour over apples.
15. Bake 60 to 70 minutes or until edges are light golden brown and toothpick inserted in center comes out clean.
16. Cool 10 minutes.
17. Gently remove from pan.
18. Prepare glaze:
19. Blend cream cheese, confectioners' sugar and remaining 3 tablespoons syrup in small mixing bowl with electric mixer on medium high. Add more syrup to thin glaze, if needed.
20. Drizzle over warm cake.
Title: Dessert Grilled Cheese
Ingredients:
- 8 butter
- 3 American cheese
- 1/4 powdered sugar
- 8
Instructions:
1. Spread 1 side of each bread slice with butter. Spread chocolate-hazelnut spread onto unbuttered-side of 4 slices bread. Top each with 2 slices cheese and remaining bread slices, buttered-side up.
2. Heat 12-inch skillet over medium-low heat. Cook sandwiches in covered skillet, turning once, 3-4 minutes or until golden brown and cheese is melted. Sprinkle sandwiches with powdered sugar, if desired. Serve warm.
Title: Triple Ginger Honey Cookies
Ingredients:
- 2 flour
- 1 baking soda
- 1 star anise
- 1 ground ginger
- 1/2 salt
- 1/4 coconut oil
- 1/4 applesauce
- 1/4 molasses
- 1/3 honey
- 2 fresh ginger
- 1 crystallized ginger
- 1 egg
Instructions:
1. Gently heat the honey, molasses and coconut butter together. Mixture should be warm, but not too hot to touch. Remove from heat, whisk in the egg, and then gently combine the rest of the ingredients.
2. If you plan to make shaped cookies using a cookie cutter, chill the dough in the fridge until cool before cutting.
3. For drop cookies, space out on greased cookie sheet, and then bake for 12 - 15 minutes (more time if you want them hard, less time for softer cookies).
Title: Mango Brown Betty
Ingredients:
- 3 mangoes
- 1 granola cereal
- 1/2 lemon, juice and zest of
- 1/4 brown sugar
- 1 butter
- 1/2 water
Instructions:
1. Place half the mangoes in a small baking dish and cover with 1/2 cup granola.
2. Add the lemon juice and grated rind.
3. Add remaining mangoes and add remaining granola.
4. Sprinkle with brown sugar and dot with butter. Add water.
5. Bake at 375°F for 30 minutes.
6. Serve either warm or cool.
Title: Stained-Glass Cake (Fruitcake)
Ingredients:
- 1 plain flour
- 1 baking powder
- 1/2 glace pear
- 2 sultanas
- 2 currants
- 2 eggs
- 2 brown sugar
- 4 pecan nuts
- 4 brazil nuts
- 4 Grand Marnier
- 2 Cointreau liqueur
- 1/3
- 4
- 1/4
Instructions:
1. Butter a large cake tin. Line with waxed paper. Butter the paper.
2. Chop the glace fruits roughly.
3. Sift together the flour and baking powder.
4. Mix in all the fruits, together with the nuts.
5. Put the mixture into the cake tin, wet hands and press mixture down firmly.
6. Bake in a preheated 300F degree oven for 1 1/2 hours.
7. Take cake out of the oven and drizzle the Grand Marnier or Cointreau over the top.
8. Leave the cake in the oven to cool until warm, then wrap it, tin and all, in aluminum foil and refrigerate overnight. Remove from tin, peel away paper and store in airtight tin.
Title: Molasses Cake
Ingredients:
- 1 molasses
- 1 sugar
- 1 flour
- 3 shortening
- 1/2 raisins
- 1 baking soda
- 1 cinnamon
- 1/2 clove
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 350°F.
2. Cream sugar and shortening.
3. Add molasses and spices.
4. Add baking soda to sour milk.
5. Add this milk to creamed mixture.
6. Add flour and lastly raisins.
7. Pour in a greased and floured 9X9 pan or in loaf pans.
8. No baking time is given.
Title: Always Perfect Pie Crust or Pastry
Ingredients:
- 3 3/4 all-purpose flour
- 1 sugar
- 1/2 - 1 kosher salt
- 1/2 baking powder
- 1 3/4 unsalted butter
- 2/3 water
- 2 sour cream
- 1 vinegar
Instructions:
1. In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.
2. In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!
3. Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVER MIX- the finished dough should break, not stretch.
4. Gently knead in bag to bring dough together. Form into discs.
5. Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.
Title: Chocolate Nut Butter Baked Apples (No Added Sugar)
Ingredients:
- 2 apples
- 1 rolled oats
- 1 almond butter
- 1 peanut butter
- chocolate chips
Instructions:
1. Turn oven on to 355°F.
2. Wash and core apples using either a apple corer or a small pairing knife.
3. Stuff a few oats into the cored bottom of the apple, this will block the filling from draining out.
4. Stuff some nut butter into each apple; stuff in a few chocolate chips fallowed by some more nut butter and topping off with a few more chips.
5. Bake for 30 to 40 minutes, again this will depend on the size and type of apple you are using. They should be tender but still holding there shape.
6. Enjoy!
Title: Apple Peanut Dip
Ingredients:
- 8 cream cheese
- 1 granny smith apples
- 4 lemon juice
- 3 water
- 2 Spanish peanut
- 1
Instructions:
1. In a medium bowl, blend together the cream cheese and caramel sauce with a wire whisk or low-speed mixer.
2. Pour into a shallow dish or pie plate.
3. Cover and chill at least 4 hours or overnight.
4. Place the apple slices in water mixture until ready to serve to prevent browning.
5. Just before serving, gently pour the butterscotch sauce over the top of the cream cheese mixture.
6. Sprinkle top with Spanish peanuts.
7. Place the dish with the dip on a large serving platter.
8. Drain apple slices and decoratively arrange on the platter surrounding the dip.
9. Or just throw the apples in a bowl!
Title: Season's Crock Pot Hot Fudge Pudding Cake
Ingredients:
- 1 flour
- 1/2 sugar
- 2 baking powder
- 2 salt
- 1/2 milk
- 1/2 vanilla
- 2 brown sugar
- 1 hot water
- 3/4
- 1/4
- 1 1/2
- 1/2
Instructions:
1. Spray the inside of a 2 – 3 1/2 quart slow cooker with cooking spray.
2. Mix flour, sugar, 2 TBSP cocoa, baking powder and salt in a medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
3. Mix brown sugar and ¼ cup cocoa in a small bowl. Stir in hot water until smooth. Pour evenly over the batter in the slow cooker.
4. Cover and cook on high heat setting for 2 -2 ½ hours or until tooth pick inserted comes out clean.
5. Turn off slow cooker and let stand uncovered 30-40 minutes to cool slightly and to let the sauce thicken before serving.
6. Spoon warm cake into dessert dishes with sauce on top. Serve with vanilla ice cream.
Title: Fruit Salad
Ingredients:
- 1 instant pistachio pudding mix
- 1 Cool Whip
- 1 large curd cottage cheese
- 2 mandarin oranges
Instructions:
1. Drain fruit well.
2. Mix pudding with Cool Whip.
3. Fold fruits and cottage cheese into Cool
4. Whip mix.
5. Refrigerate overnight.
Title: Presidential Cherry Crisp
Ingredients:
- 1 cherry pie filling
- 2/3 brown sugar
- 1/2 flour
- 1/2 rolled oats
- 3/4 cinnamon
- 3/4 nutmeg
- 1/3 butter
Instructions:
1. Spray a square pan (8x8) with non-stick spray and empty the can of cherries into it.
2. In a small bowl, mix the remaining ingredients thoroughly. Sprinkle over cherries. (There seems to be a lot, but use it all. It shrinks while cooking.).
3. Bake 30 minutes at 375 degrees.
Title: Low Fat delicious Bread Pudding
Ingredients:
- 6 raisins
- 1 low-fat milk
- 1/2 white sugar
- 8 ground cinnamon
- 2 vanilla extract
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan.
3. Drizzle melted oil over bread.
4. If desired, sprinkle with raisins.
5. In a medium mixing bowl, combine egg whites, milk, sugar, cinnamon, and vanilla Beat until slighty foamy.
6. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
7. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Title: Great Grandma Dorothy's Chocolate Pudding
Ingredients:
- 3 eggs
- 1 milk
- 1/4 unflavored gelatin
- 1 sugar
- 2 chocolate
Instructions:
1. Separate egg yolks and whites.
2. Boil chocolate and milk until thick.
3. Add gelatin while still hot.
4. Beat egg yolks and sugar.
5. Add chocolate mixture.
6. Beat egg whites.
7. Fold all together and cool in refrigerator until set.