lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Pudding
Ingredients:
- 1/4 ricotta cheese
- 1 vanilla extract
- 1/2 raisins
- 1/4 - 1/2 heavy cream
- 2 -3
- 1/4
- 1
Instructions:
1. Slice the dried apricots. If you're using unsulfured apricots, soak them in warm water for 20 minutes to plump them up before slicing.
2. Using an electric beater, whip the ricotta cheese until smooth.
3. Mix in the vanilla and raspberry preserves.
4. Fold in the fruits and nuts.
5. Add in the whipped cream not more than 2 hours before you intend to serve. Fold in the whipped cream and serve.
Title: Flourless Rich Truffle Mud Cake
Ingredients:
- 6 eggs
- 1/2 brown sugar
- 400 chocolate
- 1 heavy cream
- 1/3
Instructions:
1. Preheat oven to 180°C (350°F) and grease a deep 22cm-round cake pan, then line the base and sides with baking paper.
2. Mix the cream and liqueur together until combined.
3. Beat the eggs and sugar together in a large bowl with electric mixer for about 5 mins or until thick and creamy.
4. With motor running, gradually beat in the barely warm chocolate until fully combined.
5. Using a metal spoon, gently fold in the cream and liqueur mix.
6. Pour into your prepared pan and place in a baking dish then pour enough boiling water into the dish to come halfway up the side of the pan.
7. Bake for 30 mins covered loosely with foil, then discard the foil and cool in pan.
8. Turn cake onto a serving plate, cover and refrigerate overnight.
Title: Raspberry Strippers
Ingredients:
- 1/3 granulated sugar
- 5 butter
- 1 1/2 vanilla extract
- 1 all-purpose flour
- 1 cornstarch
- 2 baking powder
- 1/4 salt
- 1/4 powdered sugar
- 1/3 fresh lemon juice
- 1/2
- 2
- 1/4
Instructions:
1. Preheat oven to 375°.
2. Melt butter, mix in granulated sugar.
3. Add 1 1/2 teaspoons vanilla and egg white; beat well.
4. Lightly spoon flour into a dry measuring cup; level with a knife.
5. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.).
6. Turn dough out onto a lightly floured surface. Divide dough in half.
7. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet lined with parchment paper.
8. Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center.
9. Bake at 375° for 20 minutes or until very lightly browned. (err toward too little brown vs. too much).
10. Remove logs to a cutting board.
11. Just before removing logs from oven, combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs after removing from oven.
12. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.
Title: Pumpkin Spice Cupcakes With Orange Sour Cream Frosting
Ingredients:
- 3 all-purpose flour
- 2 ground ginger
- 2 baking powder
- 1 baking soda
- 1/2 kosher salt
- 1/4 ground cloves
- 1 unsalted butter
- 1 granulated sugar
- 3 eggs
- 1 pumpkin puree
- 1/2 molasses
- 3 confectioners' sugar
- 1/2 sour cream
- 1 orange zest
Instructions:
1. Heat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
2. In a medium bowl, whisk together the flour, ginger, baking powder, baking soda, salt and cloves. Using an electric mixer, beat 1 cup butter (2 sticks) and the granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Beat in the pumpkin and the molasses (the mixture will look curdled). Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
3. Divide the batter among the muffin cups (about 1/4 cup each) and bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
4. Meanwhile, make the frosting: Using an electric mixer, beat the confectioners' sugar, sour cream and remaining 6 Tbs butter in large bowl until smooth. Increase the speed to medium-high and beat until fluffy, about 3 minutes. Stir in the orange zest. Refrigerate the frosting untill stiff and spreadable, at least 1 hour. Frost the cupcakes just before serving.
Title: Classic Peanut Butter Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 1 butter
- 1 margarine
- 1 peanut butter
- 1 1/3 brown sugar
- 2 granulated sugar
- 1 eggs
- vanilla extract
Instructions:
1. Preheat oven to 375°.
2. In medium bowl combine flour, baking soda, baking powder and salt.
3. In mixer bowl cream butter or margarine, peanut butter, brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in eggs and vanilla. Gradually beat in dry ingredients until just combined.
4. Shape tablespoonfuls of dough into 1-inch balls and roll in remaining 1/3 cup granulated sugar. Place 3-inches apart on 2 ungreased cookie sheets. With sugar-coated tines of a fork, press and flatten each ball, making a criss-cross pattern.
5. Bake 8-10 minutes, until golden.
6. Cool on cookie sheets 5 minutes; transfer to racks to cook completely.
Title: Danish "Mandel Kager" Almond Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 egg
- 1/2 sugar
- 1 2/3 flour
- 1/2 baking powder
- 1 cinnamon
- 1 1/2 cardamom
- 1/2 water
- 1
Instructions:
1. Cream the shortening, butter, sugar& egg.
2. Mix flour, baking powder, cinnamon& cardamon.
3. Add nuts.
4. Chill.
5. Roll into 1" balls and place on ungreased cookie sheet.
6. Flatten slightly and decorated with an almond.
7. Brush with egg glaze.
8. Egg Glaze---------.
9. mix egg yolks and water.
10. Bake at 375f for 10-12 minutes.
Title: Excellent Meringues
Ingredients:
- 2 icing sugar
- 1 caster sugar
- 1 vinegar
- 2 boiling water
- 4 baking powder
- 2
Instructions:
1. Put everything except the baking powder into a clean metal bowl, set over boiling water and beat with very clean beaters for about 5 minutes until your meringue holds.
2. Beat in 2 teasp baking powder, quickly just at the end.
3. I put my mixture into a forcing bag with a star nozzle and piped my meringues onto baking paper lined trays.
4. Bake in a very slow over for about 2 hours.
5. I like these held together with whipped cream into which I have folded lemon curd.
6. I like the slight yellowness against the white of the meringue.
7. I keep these on hand for quick and impressive entertaining.
8. They keep for ages and are nice with a cup of tea or coffee.
9. You will always get an oooh!
10. when you produce them on a pretty plate.
Title: Cheddar Apple Bread Pudding
Ingredients:
- 4 eggs
- 2 sugar
- 1 butter
- 3 cinnamon
- 1/4 salt
- 1/8 apple
- 7 cheddar cheese
- 1
- 2/3
Instructions:
1. Preheat oven to 350.
2. Butter an 8 inch square pan.
3. In large bowl whisk eggs.
4. Add sugar, milk, melted butter, cinnamon and salt.
5. Whisk again until sugar is dissolved.
6. Add bread, apple and cheese and gently stir to combine.
7. Put in buttered dish and bake 35 - 40 minutes until golden and set all the way through.
8. Dust with additional cinnamon and confectioner's sugar (if desired).
9. This is also good covered in warm syrup.
Title: Lemon Berry Whip
Ingredients:
- 1 lemon juice
- 1/4 instant lemon pudding
- 1 Cool Whip Lite
- 1 light sour cream
- 1/2 berries
- 1 1/2
Instructions:
1. In a large bowl mix the condensed milk and the lemon juice until the mixture thickens.
2. Mix in the pudding and then the cool whip and sour cream.
3. Gently mix in the berries. Serve or place in a pie crust and then serve.
Title: Puerto Rico Soaking Syrup
Ingredients:
- 1 granulated sugar
- 2 water
- 2 rum
Instructions:
1. My favorite method is to poke each layer with a toothpick all over the top, then pour the syrup on top.
2. In a saucepan dissolve the sugar with the water, bring to a boil, cover and remove from heat, let the syrup cool to room temperature.
3. Add the 2-tablespoons of rum and stir.
4. Allow it to set up well before finishing the cake- this will take about 2 hours.
Title: Moist Coconut Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 coconut cream
- 1 sweetened condensed milk
- 1/2 heavy whipping cream
- 1 white sugar
- 1 flaked coconut
- 1
Instructions:
1. Preheat oven to 350 and grease and flour 2 round cake pans or 1 - 9x13 rectangle.
2. In a bowl: combine cake mix, eggs, oil, water, & extract then beat for about 2 minutes and pour into pans. Bake for half an hour (until baked through).
3. In a clean bowl: mix coconut cream with condensed milk and stir until smooth. When the cake comes out, poke holes in it all over (with a fork or skewers) then pour the milk mixture over the whole cake. Leave to absorb overnight.
4. Beat cream until soft peaks form. Add sugar and continue whipping until stiff. Either make it into a layered cake or just ice the top of a 9x13. Sprinkle top with flaked coconut (you can toast it if you want).
Title: A Different Pumpkin Pie
Ingredients:
- 1 sweetened condensed milk
- 1/2 lemon juice
- 2 pumpkin
- 2/3 brown sugar
- 1/2 cinnamon
- 1/2 clove
- 1/2 ginger
- 1/2 nutmeg
- 1 flaked coconut
- 1 Cool Whip
- 1 graham cracker pie crust
- 2
Instructions:
1. Blend sweetened condensed milk and lemon juice and stir until thickened.
2. Add pumpkin, brown sugar, cinnamon, cloves, ginger, nutmeg, coconut & nuts.
3. Stir until blended.
4. Add Cool Whip.
5. Pour into graham cracker pie crust.
6. Refrigerate 4 hours.
Title: Jello Lemon Pudding Cake
Ingredients:
- 1 lemon flavor instant pudding and pie filling
- 4 eggs
- 1 water
- 1/4 confectioners' sugar
- 1 milk
- 1
- 3 -5
Instructions:
1. Blend all ingredients in a large mixer bowl; then beat 2 minutes at medium speed.
2. Bake in greased and floured 10-inch bundt or tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed.
3. Cool in pan 15 minutes; remove from pan.
4. To make glaze, gradually add hot milk and yellow food coloring to confenctioners' sugar in a bowl, blending well.
5. Pour glaze onto cooled cake.
Title: Char's Strawberry Cake
Ingredients:
- 1/2 strawberry
- 1 2% low-fat milk
- 1/2 buttermilk
- 3 all-purpose flour
- 1/4 salt
- 1 baking soda
- 1 baking powder
- 1/2 unsalted butter
- 2 sugar
- 1/2 eggs
- 4 vanilla extract
- 2
Instructions:
1. Preheat the oven to 350 degrees.
2. Place flour, salt, baking soda, and baking powder into a sifter and sift into a bowl.
3. In a blender or food processor, puree strawberries and milks.
4. In a separate mixing bowl, cream butter.
5. While the butter is mixing, add sugar until combined.
6. Add oil.
7. Slowly add each egg to butter mixture on low speed.
8. Slowly add in a 1/4 the flour mix - keep the mixer going then add a 1/4 the strawberry-milk. Keep mixing, then add another 1/4 of each again at different times, keep mixing and keep repeating until you have used up both the flour mix and strawberry-milk (start with flour, and end with flour).
9. Add vanilla extract until combined.
10. Evenly distribute the cake batter into baking pans. (I used oval pans 7-3/4 x 5-5/8", 9 x 6-1/2", and 10-3/4 x 7-7/8").
11. Once the oven has been preheat, bake the cakes for 40 minutes or until done.
Title: Gingerbread Cookies With Apricots
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 1 ground ginger
- 1/4 allspice
- 2 eggs
- 2 molasses
- 1/4 all-purpose flour
- 3 baking soda
- 1/2 salt
- 3/4
- 1/2
Instructions:
1. Preheat oven to 325 F.
2. Cream butter,sugar, ground ginger and allspice until light and fluffy.
3. Beat in eggs, molasses and chopped ginger root.
4. Combine flour, baking soda and salt: blend into butter mixture mix in almonds and apricots (chill dough for ease of handling).
5. Divide dough in half.
6. On light floured surface shape each portion into 2 12 inch long logs.
7. Place logs on lightly buttered cookie sheet.
8. bake 30 to 35 minute or until firm.
9. Let cool and cut diagonally to 3/8 inch thick slices.
10. Place slices on a cookie sheet and bake at 250 F for approximately one hour.
11. .
Title: Candy Corn Cookies
Ingredients:
- 2/3 all-purpose flour
- 18 light corn syrup
- 1/3 white chocolate chips
- 1/2
Instructions:
1. Heat oven to 350°F.
2. Line 2 baking sheets with parchment paper.
3. Knead flour into dough until blended and smooth.
4. Divide dough in half.
5. Roll 1 half into an 8- or 9-in.
6. circle.
7. Cut circle in half; cut each half in quarters.
8. Place wedges about 1 in.
9. apart on prepared cookie sheet.
10. Repeat with remaining dough.
11. Bake 10 to 12 minutes until cookies are golden brown.
12. Transfer to a wire rack to cool.
13. Heat corn syrup in a small bowl in microwave until boiling.
14. (Make sure it doesn't boil over.) Pour yellow sugar crystals into a shallow bowl.
15. Working with 1 cookie at a time, brush all but 1 inch from tip with heat-ed corn syrup.
16. Dip about 1/2 in.
17. of rounded edge into yellow sugar.
18. Sprinkle remaining brushed area with orange sugar to coat.
19. Repeat with remaining cookies and sugar.
20. Let set about 30 minutes until dry.
21. Heat white-chocolate chips in microwave 1 minute or until melted.
22. Dip pointed end of cookies in chocolate, shaking off excess.
23. Place on a sheet of wax paper until set.
Title: Triple- Chocolate Bundt Cake
Ingredients:
- 1 fat free sour cream
- 1 chocolate fudge instant pudding mix
- 1/4 powdered sugar
- 1 nonfat milk
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first 6 ingredients in a large bowl; beat at low speed of a mixer for 30 seconds. Beat at medium speed for 2 minutes.
3. Pour batter into a 12- cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean.
4. Cool in pan for 10 minutes; remove from pan. Cool completely on a wire rack.
5. Combine sugar and 4 teaspoons of milk in a small bowl; drizzle over cake. Let stand for 10 minutes.
6. Place chips in a small heavy- duty ziptop plastic bag; seal. Submerge bag in very hot water until chips melt or put in microwave at MEDIUM-HIGH (70% power) 1 minute. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.
Title: Sugar Free Short Bread Cookies
Ingredients:
- 1 1/2 flour
- 1/2 Splenda sugar substitute
- 1/2 cornstarch
- 1 butter
Instructions:
1. Put in a food mixer till smooth.
2. Roll into a long sausage and wrap in plastic wrap/freezer for ½ or till you want to bake.
3. Oven 350.
4. Cut into cookie size.
5. Bake 20-25 min till firm.slightly brown edge.
6. Take out and sprinkle with splenda, Looks festive.
Title: Chocolate Mousse
Ingredients:
- 3/4 low-fat milk
- 1
- 2
- 1/4
Instructions:
1. At low speed beat milk, topping mix, cocoa mix, and cocoa powder until combined.
2. At medium speed beat until fluffy.
3. Refrigerate at least 20 minutes.
4. Serve topped with whipped topping.
Title: Whole Wheat Raspberry Cake
Ingredients:
- 1/2 butter
- 3/4 sugar
- 3/4 plain fat-free yogurt
- 2 whole wheat flour
- 2 raspberries
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 ground cloves
- 1 vanilla
Instructions:
1. Pre heat oven to 350.
2. Combine sugar and melted butter until smooth.
3. Add in yogurt, vanilla, and raspberries (fresh ones are best, or let frozen thaw and get rid of extra water) mix together.
4. Add in flour, baking soda, baking powder, salt and cloves. Mix everything together and pour into one 8 inch buttered and floured baking dish.
5. Bake until golden brown and you are able to stick a fork in it's center without having cake all over your fork.
6. About 30mins.
Title: Pumpkin Cobbler
Ingredients:
- 3 eggs
- 15 pumpkin
- 12 evaporated milk
- 1 sugar
- 1/8 salt
- 1 1/2 cinnamon
- 1 ground ginger
- 1 vanilla extract
- 18 1/4 margarine
- 1 1/4
- 1
Instructions:
1. Mix the first eight ingredients together, pour into an ungreased 13"X9" baking pan. Sprinkle cake mix over the top; drizzle with margarine.
2. Bake at 350 degrees for 25 minutes; top with nuts.
3. Bake for an additional 15 minutes.
Title: Mom's Favorite Cream Cheese Frosting
Ingredients:
- 8 unsalted butter
- 1/2 confectioners' sugar
- 1 reduced-fat sour cream
- 1 -2 vanilla extract
- 1 lemon rind
- 1
Instructions:
1. In a small bown, with an electric mixer on high, beat the cream cheese and butter until creamy. Turn the speed to medium and gradually beat in the sugar, about 1 cup at a time, just until blended and fluffy. Do not overbeat, as the frosting can become too soft.
2. Using a wooden spoon, stir in the sour cream, vanilla, and lemon rind. Makes about 3 cups or enough to fill and frost a 3-layer, 9-inch round cake, a 13" x 9" x 2" oblong cake, or 2 1/2 dozen regular-size cupcakes.
Title: Rocky Road Frosting
Ingredients:
- 1 3/4 butter
- 1 vanilla extract
- 1/2 salt
- 1 mini marshmallows
- 1
- 3/4
Instructions:
1. In a medium, heavy saucepan over low heat, melt 1 cup of the semisweet chocoalte chips with the unsweetened chocoalte; remove pan from heat.
2. Add the butter, vanilla, and salt to the melted chocolate and stir until the butter melts and is incorporated into the chocolate.
3. Let stand until the mixture is at room temperature.
4. Using an electric mixer at high speed, whip the chocolate until it holds soft peaks.
5. Fold in the remaining chocolate chips, marshmallows, and nuts.
6. Frost as desired.
Title: Ginger Whip Cream for Pie
Ingredients:
- 1 icing sugar
- 3 vanilla
- 1 ginger powder
- 3/4 cinnamon
- 1/4 cream of tartar
- 1/4
Instructions:
1. Whip all ingeredients together in your stand mixer on high.
2. Stiff peaks appear at about 6 - 8 minutes.
Title: Butter Rum Pound Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 all-purpose flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 granulated sugar
- 1/2 butter
- 2 eggs
- 1/2 spiced rum
- 1 powdered sugar
- 1 1/2 spiced rum
Instructions:
1. Preheat oven to 350°.
2. To prepare cake, coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 tablespoons flour.
3. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.
4. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
5. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture.
6. Spoon batter into prepared pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.
7. To prepare glaze, combine powdered sugar and 1 1/2 tablespoons rum, stirring until smooth. Drizzle glaze over the cake.
Title: Chocolate Pumpkin Cake and Cupcakes
Ingredients:
- 2 1/2 all-purpose flour
- 2 all-purpose flour
- 1 baking powder
- 2 baking soda
- 1 ground cinnamon
- 1 1/2 nutmeg
- 2 1/4 buttermilk
- 3/4 pumpkin puree
- 3/4 vanilla extract
- 1 1/2 unsalted butter
- 1 1/2 dark brown sugar
- 1 1/8 granulated sugar
- 1 1/2 eggs
- 1 1/2
- 5
Instructions:
1. Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.).
4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.
Title: Lemon Poppy Seed Pretzel Cookies
Ingredients:
- 3 icing sugar
- 3/4 cream cheese
- 1/2 lemon, rind of
- 1 vanilla
- 1 egg
- 1 salt
- 1/2 flour
- 3 poppy seed
- 1/4 lemon juice
- 5
Instructions:
1. Preheat oven to 350°F.
2. Cream together 1 cup icing sugar, margarine and cream cheese,
3. Stir in lemon rind, vanilla, egg and salt,
4. Stir in the flour and poppy seeds to combine. Divide dough into four batches and roll each into a long, thin rope. Cur each rope into 5-inch lengths. Form each piece into a loop, then twist the ends inward.
5. Place on a greased cookie sheet, 1-inch apart and bake for 20-25 minutes until lightly browned.
6. Let cool. Mix together remaining icing sugar and lemon juice to form a glaze. Brush the cookies with lemon glaze.
Title: Glazed Lemon Cake
Ingredients:
- 1/2 butter
- 2 granulated sugar
- 3 eggs
- 3 flour
- 1/2 baking soda
- 1/2 salt
- 1 buttermilk
- 2 lemons, zest of
- 2 fresh lemon juice
- 1 powdered sugar
- 1/2 - 1 butter
- 3 lemons, zest of
- 1/2 fresh lemon juice
Instructions:
1. Oven 325- greased and floured 10 inch tube pan.
2. Cream butter and sugar.
3. Add eggs, one at a time.
4. Sift dry ingredients together and add alternately with buttermilk.
5. Blend well.
6. Stir in lemon juice and zest.
7. Bake on middle rack for 1 hour and 5 minutes (this was right on the nose for my oven) or until cake begins to pull away from the side of the pan.
8. Cool on rack ten minutes before removing from pan.
9. "Frost"while warm.
10. Obviously this runs and then upon cooling almost forms a"shell".
11. Icing-------.
12. Beat ingredients well.
Title: Rice & Almond Pudding (Ris a L'amande)
Ingredients:
- 1/2 milk
- 3 1/2 vanilla extract
- 1 1/2 sugar
- 1/2 dark sweet cherries
- 3 cornstarch
- 3/4 water
- 1
Instructions:
1. In a medium saucepan, combine rice and milk. Cook over medium heat 45 minutes or until rice is tender; set aside to cool.
2. In a medium bowl, whip cream until stiff; stir in vanilla. Stir whipped cream, sugar and chopped almonds into cooled rice mixture. Spoon into a serving dish. Refrigerate 3 to 4 hours. Sprinkle with toasted almonds.
3. To make sauce: Heat cherries with juice. Dissolve cornstarch in a little water. Stir into cherries; gently stir over medium heat until thickened. Flavor with liquer, if desired. Serve rice pudding with hot cherry sauce.
4. Interesting note: It was once traditional in Denmark to include 1 whole almond in the rice pudding. The person who found it would receive the prize-a marzipan pig.