lumicero/recipes-ing2inst huggingface dataset:
Title: Tres Leches Cake With Crema De Coco
Ingredients:
- 4 eggs
- 3/4 granulated sugar
- 1/4 cold water
- 1 vanilla
- 1 Gold Medal all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 sweetened condensed milk
- 1 cream of coconut
- 1/2 light rum
- 3 vanilla
- 3/4 powdered sugar
- 2 flaked coconut
- 1 strawberry
- 1 kiwi fruits
- 5
Instructions:
1. Heat oven to 350ºF. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening.
2. In large bowl, beat eggs with electric mixer on high speed until frothy. Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.
3. Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack.
4. Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use.
5. Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak inches Cover and refrigerate at least 2 hours until most of the sauce is absorbed.
6. In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit.
7. High Altitude (3500-6500 ft): Use 13x9-inch (3-quart) glass baking dish.
Title: Old-Fashioned Coffee Cake
Ingredients:
- 2 all-purpose flour
- 1 granulated sugar
- 2 baking powder
- 1/4 salt
- 1/2 butter
- 1 egg
- 3/4 milk
- 19 cherry pie filling
- 1 brown sugar
- 1 all-purpose flour
- 1/2 butter
Instructions:
1. Measure first 4 ingredients into large bowl. Stir. Cut butter into mixture until it resembles coarse crumbs. Make a well in the centre.
2. Add egg and milk to well. Stir until just moistened. Spread in greased 9 x 13 inch (22 x 33cm) baking pan.
3. Carefully spread pie filling on top.
4. TOPPING: Combine brown sugar and flour in small bowl. Cut butter until mixture resembles coarse crumbs. Sprinkle over pie fliiling. Bake in 375F (190C) oven for about 40 minutes until top is golden and filling bubbles at edges. Let stand for 10 minutes.
Title: Fresh Fruit Pasta Salad
Ingredients:
- 1 strawberry
- 1 blueberries
- 1 raspberries
- 1 honeydew melon
- 1 cantaloupe
- 1 grapes
- 1/2 nectarine
- 1/2 fresh lemon juice
- 1 macaroni
- 1 plain yogurt
- 1/2 honey
- 12 pecans
- 2 honey
- 1/4
- 3/4
Instructions:
1. Combine all fruit in a large bowl. Drizzle with honey to taste. Pour juices and liqueur over fruit. Cover and refrigerate for 2-4 hours.
2. Cook pasta in boiling water, drain and rinse in cold water. Place pasta in a large bowl and allow to cool to room temperature, stirring occasionally to keep pasta from sticking.
3. Stir 1/4 cup of honey into the yogurt and toss well with the cooled pasta. Refrigerate pasta if not using immediately.
4. Serve fruit mixture over top pasta on dessert plates or small pasta bowls.
Title: Matcha Tea Cake
Ingredients:
- 1 butter
- 1 margarine
- 2 sugar
- 2 flour
- 4 eggs
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a cake mold.
3. Mix the flour and the green tea powder.
4. In a separate bowl, blend butter and sugar with your hands until fluffy. Then add the flour + green tea little by little.
5. Add the eggs.
6. Blend well until mixture is completely smooth.
7. Pour dough into mold and bake for about 35 minutes or until edges start to be golden and tip of knife inserted comes out dry.
Title: Fruitcake #44948
Ingredients:
- 5 eggs
- 1/2 molasses
- 1/4 butter
- 1 sugar
- 1 raisins
- 1 1/3 dates
- 1/2 citron
- 1/2 orange, zest of
- 1 1/4 lemon, zest of
- 1/2 pecan pieces
- 1 walnut pieces
- 1 flour
- 1 3/4 nutmeg
- 2 ground cloves
- 1/2 mace
- 1/2 cinnamon
- 1/2 baking soda
- 1
Instructions:
1. Separate eggs.
2. Beat yolks with molasses and juice.
3. Cream butter and sugar.
4. Add yolk mixture to creamed mixture and blend.
5. Combine fruits and nuts; mix with 1 cup flour to coat.
6. Preheat oven to 325 degrees F.
7. Sift remaining 1 cup flour with spices.
8. and baking soda.
9. Beat egg whites until peaks form and fold into creamed mixture.
10. **Cut cooking time in half to 1 hour for loaf pans.
11. Gently stir in fruit/nuts and dry ingredients.
12. Pour into a 9" tube pan that has been well greased, lined with brown paper and greased again.
13. Reduce heat to 300 degrees F and bake for 2 hours.
14. Put on rack to cool.
15. Wrap in foil and store in a cool place.
Title: One Bowl Chocolate Cake
Ingredients:
- 1 1/2 brown sugar
- 1/2 milk
- 1/2 eggs
- 2 vanilla
- 1 salt
- 1/2 all-purpose flour
- 1 3/4 baking soda
- 2 baking powder
- 2 boiling water
- 1/4
- 3/4
Instructions:
1. Preheat oven to 350*. Grease and flour a 10" tube or bundt pan.
2. In a large bowl, beat all ingredients EXCEPT boiling water together. You can use your mixer, but it's just as easy to use a wooden spoon or whisk.
3. Add the boiling water and mix well.
4. Pour batter into prepared pan.
5. Bake @ 350* for 30-40 minutes, until cake springs back when pressed lightly.
6. Cool in pan 10 minutes, then remove from pan to wire rack to cool completely.
7. You can serve this plain, dusted with icing sugar, your favorite icing or drizzled with warm chocolate sauce.
Title: Malai Ladoo
Ingredients:
- 1/2 panir
- 250 kewra essence
- 2 -3
- 1/4
Instructions:
1. Mash paneer.
2. Add condensed milk and cook on slow flame, stirring continously.
3. Cook till thick and sides leave.
4. Add essence and remove from flame.
5. Mix well.
6. Pour on plate.
7. Cool.
8. Make ladoos.
9. Sprinkle powdered elaichi and decorate.
Title: Chocolate Chip Gooey Butter Cake - Murdoch Perk
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 1/8 salt
- 2/3 unsalted butter
- 2/3 butter flavor shortening
- 1/2 sugar
- 1/2 light brown sugar
- 2 vanilla extract
- 4 eggs
- 3 cream cheese
- 12 powdered sugar
- 1
Instructions:
1. Preheat oven to 350. Coat an 11 x 13 pan with cooking spray.
2. Stir together flour, baking soda and salt in a large bowl. Set aside.
3. In a large mixing bowl, beat butter, shortening, granulated sugar, brown sugar and 1 teaspoon vanilla with an electric mixer until creamy. Add 2 eggs, one at a time, and mix to blend. Add flour mixture in three additions until well combined, but do not overbeat. Gently stir in 2 cups chocolate chips. Spread batter evenly into prepared pan. Set aside.
4. In another bowl, beat cream cheese with clean beaters until fluffy. Set aside 1/4 cup powdered sugar. Gradually add the remaining powdered sugar to the cream cheese, then beat in the remaining 1 teaspoon vanilla and the remaining 2 eggs. Beat until smooth. Stir in the remaining 1 cup chocolate chips. Pour filling over batter in prepared pan. Dust the top with the reserved 1/4 cup powdered sugar.
5. Bake for 40-50 minutes until the edges brown. The center should be slightly wiggly.
6. Let cook on a wire rack to room temperature, then refrigerate for at least 6 hours before cutting and serving.
7. Preparation and cooking time does not include cooking and refrigeration times.
Title: Cat's Eyes
Ingredients:
- 1/2 creamy peanut butter
- 8 banana
- 1 raisins
- 8
Instructions:
1. Spread peanut butter on crackers and top each with a slice of banana.
2. Place a raisin in the center of each banana to form a cat's eye and repeat for all banana topped crackers.
3. Eat and enjoy!
Title: Apple Cobbler
Ingredients:
- 7 tart apples
- 2 lemon juice
- 3/4 sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 3 butter
- 2 brown sugar
- 4 butter
- 1 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/3 milk
- half-and-half
Instructions:
1. Pare, core and slice the apples. Combine apples, spices, sugar and lemon juice. Place in 8" baking dish and dot with 3 tablespoons butter.
2. In a separate bowl, mix flour, baking powder and salt in a bowl. Stir in brown sugar and cut in butter until mixture is crumbly. Stir in milk, mixing until dough forms a ball. Pat over apples in pan. Brush top with milk and sprinkle with sugar and cinnamon. Bake at 350 degrees until apples are tender and crust is lightly browned. Serve with half-in-half poured over servings.
Title: Cinnamon Shortbread II
Ingredients:
- 2 all-purpose flour
- 3 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/2 salt
- 1 unsalted butter
- 1/2 sugar
- 1/4 light brown sugar
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 350.
2. Grease 9 X 13 in rectangular pan.
3. In a bowl, whisk together flour, cinammon, nutmeg, and salt and set aside.
4. In another bowl, with electric mixer on low speed, cream butter, sugars.
5. Add vanilla extract.
6. Blend flour mixture into butter mixture gradually.
7. Press dough evenly into bottom of pan (I shapped it into circles).
8. Decoratively score the dough with a fork or small knife if desired.
9. Baki in center of oven from 20/25 mins,or until golden brown around edges.
10. Cool compeletely and cut into 2-by 21/2-in bars.
11. Store in airtight container.
12. WEll wrapped may be frozen.
Title: Grandmas Chocolate Chip Cookies
Ingredients:
- 3/4 sugar
- 3/4 brown sugar
- 1/2 butter
- 1 1/2 eggs
- 2 vanilla
- 1 baking soda
- 1 flour
- 2 1/4 salt
- 1/4 cream of tartar
- 1 chocolate chips
- 2
- 1/2
Instructions:
1. In a large bowl cream butter, sugars and and crisco until light and fluffy. Add eggs one at time beating them in well after each addition. Beat in vanilla.
2. Sift flour, baking soda, cream of tartar and salt.
3. Slowly add the dry ingredients to the wet ingredients, mixing well.
4. Fold in the chocolate chips and form 1/4 cup balls from the batter.
5. Roll ball in sugar and place on greased cookie sheet. Press ball into a 4 inch circle.
6. Bake 12-14 minutes at 350 degrees.
Title: Strawberry-Orange Trifle
Ingredients:
- 1 strawberry
- 4 oranges
- 2 sugar
- 3 fresh mint leaves
- 1 1/2
- 1
- 1 1/2
Instructions:
1. Toss together first 4 ingredients and let stand at room temperature for 10 minutes.
2. Beat whipping cream and lemon curd at low speed with mixer until blended. Gradually increase mixer speed, beating until medium peaks form.
3. Layer one-third each of fruit mixture and curd mixture in large bowl. Top with half of crushed cookies. Repeat layers once. Top with remaining one-third fruit mixture and curd mixture.
4. Cover and chill at least 1 hour. Garnish with mint leaves if desired.
Title: Mariane's Gingersnaps
Ingredients:
- 3/4 margarine
- 1 sugar
- 1 egg
- 1/4 corn syrup
- 1/4 molasses
- 2 flour
- 2 baking soda
- 1 cinnamon
- 1 ginger
Instructions:
1. Cream butter and sugar.
2. Add egg, syrup and molasses.
3. Mix in sifted dry ingredients.
4. Cool dough overnight or at least 4 hours.
5. (If you are in a hurry I have put the dough in freezer for 1/2 hour or so.) Roll small balls (small tbls) and roll in sugar.
6. Place on greased cookie sheet.
7. Bake 350 degrees 10-12 minutes.
8. Don't overbake.
9. Note from Mariane: I sometimes even use almost 1/3 c each of the syrup and molasses.
10. Makes them chewier.
Title: Sponge and Vanilla Custard Cake
Ingredients:
- 1 vanilla pudding mix
- 2 milk
- 2 granulated sugar
- 2 eggs
- 100 powdered sugar
- 100 all-purpose flour
- 1 baking powder
- 1/4 dried cranberries
- 2 raisins
Instructions:
1. Preheat oven to 350°F.
2. Bring 1 cup milk and 2 Tbsp.of sugar to a boil.
3. In small bowl mix together remaining 1 cup milk and vanilla pudding. Pour into boiling milk and stir and cook until thickens. Set a side.
4. In medium bowl with el. mixer whisk eggs and sugar until light and thick about 5 minutes.
5. Slowly add oil.
6. Mix in flour and baking powder. Add cranberries or raisins.
7. Pour into 10x2 inch rounded cake pan and spoon vanilla pudding over. During baking pudding will sink to the bottom.
8. Bake 350 F about 35 minutes. Let it cool for 10 minutes and flip the cake over.
9. When it cools down I drizzle cake with glaze (powder sugar mix with touch of lemon juice and little bit of water).
Title: Fruit-Topped Wafers
Ingredients:
- 18 cream cheese spread
- 1/2 kiwi
- 4
Instructions:
1. Spread wafers evenly with cream cheese spread.
2. Top with kiwi.
3. SUBSTITUTE: Substitute with 12 strawberries, cut into 4 slices eachor 2 bananas cur into 16 sliceseach for the kiwi.
Title: Broiled Pineapple With Rum Sauce
Ingredients:
- 1/4 granulated sugar
- 1/2 ground cinnamon
- 6 fresh pineapple
- 2 unsalted butter
- 1/2 brown sugar
- 1/4 dark rum
- 1/2 vanilla extract
Instructions:
1. TO PREPARE PINEAPPLE:
2. Preheat the broiler.
3. In a bowl, combine the sugar and cinnamon.
4. Arrange the pineapple on a broiler tray and sprinkle the top with half of the sugar-cinnamon mixture.
5. Broil for 5 minutes, or until the pineapple is lightly browned.
6. Turn the pineapple over, sprinkle with the remaining sugar-cinnamon mixture, and broil for 5 minutes longer, or until lightly browned.
7. Place the broiled pineapple on dessert plates.
8. TO PREPARE SAUCE:
9. In a sauté pan over medium heat, melt the butter and brown sugar, then cook for 3 minutes.
10. Add the rum and vanilla.
11. Spoon the sauce on the pineapple and serve.
Title: Teisen Cnau Cyll Gwent (Gwent Hazelnut Sandwich)
Ingredients:
- 5 self raising flour
- 4 caster sugar
- 4 butter
- 3 eggs
- 3 hazelnuts
Instructions:
1. Toast the hazelnuts, let cool and then chop finely.
2. Preheat oven to 375°F.
3. Beat butter and sugar together until creamy.
4. Add eggs and flour alternatively.
5. Divide the batter between two shallow equal tins, sprinkle with chopped hazelnuts and bake at 375 F for about 30 minutes.
6. Let cool on wire racks, then sandwich with either jam only or a mix of whipped cream and jam.
Title: Corn Cookies
Ingredients:
- 2 white sugar
- 1 butter
- 1 egg
- 1 pumpkin puree
- 1 walnuts
- 1 golden raisin
- 1 cinnamon
- 1/2 cardamom
- 1 salt
- 2 vanilla
- 2 baking soda
- 2 baking powder
- 4 flour
- 1
Instructions:
1. Preheat oven to 375 degrees F., rack in the middle position.
2. Melt the butter. Add the sugar and mix. Let the mixture cool to room temperature and then stir in the egg. Add all of the rest of the ingredients except the flour, mixing after each addition. Add the flour, one cup at a time, and mix it throughly. Let the cookie dough sit for 5 minutes to "rest.".
3. Drop by spoonful on a greased cookie sheet, 12 cookies per standard-size sheet. (If the dough is too sticky, refrigerate it for a few minutes to firm it up.) Flatten the cookies with a greased spatula. Bake at 375 degrees F. for 8-10 minutes.
4. When the cookies come out of the oven, leave them on cookie sheets and immediately press pieces of candy corn on top as a design. Do this right away, so that the candy will stick after the cookies have cooled.
5. Let the cookies cool on sheets for 2 minutes and then transfer them to a wire rack to cool completely.
Title: Fudgy Chocolate Frosting
Ingredients:
- 14 coconut oil
- 2 raw sugar
- 1 1/2 soymilk
- 1 pure vanilla extract
- 1/2 sea salt
- 1/4
Instructions:
1. In a 2-3 quart saucepan over medium heat, melt the oil. Stir in the sugar and cocoa powder. Stir in creamer.
2. Heat, stirring almost constantly, until mixture is smooth and hot, but not boiling.
3. Remove from heat and stir in vanilla and salt.
4. Set aside to cool to room temperature, until thick enough to spread.
Title: Powdered Sugar Replacement / Substitute
Ingredients:
- 2 powdered milk
- 2 cornstarch
- 1 sugar substitute
Instructions:
1. Combine all ingredients in a food processor or blender.
2. Whip until well blended and powdered.
3. Store in jar with a tight lid.
4. To make frosting, use the mixture as you would use confectioners sugar. Adding softened butter, vanilla and 2 to 3 T. milk and beating until smooth. Add cocoa powder to make choc. frosting.
Title: Ghirardelli Ultimate Double Chocolate Cookies
Ingredients:
- 1 bittersweet chocolate chips
- 6 unsalted butter
- 3 eggs
- 1 sugar
- 1/3 all-purpose flour
- 1/2 baking powder
- 1 walnuts
- 1
Instructions:
1. In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder. Stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
2. On a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough can also be frozen; thaw in refrigerator before proceeding with recipe.).
3. Preheat oven to 375 degrees. Unwrap dough. With sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined baking sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
4. Cool on baking sheet.
Title: Tomato Soup Cake
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 egg
- 8 clove
- 1/4 cinnamon
- 1/2 flour
- 2 raisins
- 1 dates
- 1/2 walnuts
- 1/2 salt
- 1/4 boiling water
- 4 baking soda
- 1 baking powder
- 1
Instructions:
1. Cream shortening, sugar, and egg. Add tomato soup. Sift flour with salt, baking soda, baking powder, and spices. Add to creamed mixture. Add boiling water and then stir in raisins, dates, and nuts.
2. Bake at 350 degrees for 45 minutes or until done. Use a 13 x 9 Pan well greased.
3. This is delicious with cream cheese frosting.
Title: Rhubarb Pineapple Compote (Crock Pot)
Ingredients:
- 1 fresh rhubarb
- 2 fresh pineapple
- 1/2 sugar
- 1 nutmeg
Instructions:
1. Wash and peel rhubarb. Slice into 1 inch pieces.
2. Place fruit in crock pot. Add orange soda, then sprinkle with sugar. Stir to combine.
3. Cover and cook on low for 6-8 hours until rhubarb is tender.
4. Serve warm or chilled. Sprinkle with nutmeg before serving.
Title: Espasol
Ingredients:
- 1 sugar
- 4 coconut milk
- 2
- 1
- 1 1/2
Instructions:
1. Place sugar and coconut milk in a saucepan and boil until thick.
2. Add toasted shredded coconut and cook for 3 minutes.
3. Stir in toasted rice flour well and cook until thick.
4. Remove from pan and divide into 2 parts.
5. Roll using the rest of the rice flour for rolling.
6. Slice into ½ inch thick pieces.
Title: Never-Fail Pound Cake - Paula Deen
Ingredients:
- 1/2 butter
- 3 sugar
- 5 eggs
- 3 cake flour
- 1 milk
- 2 vanilla ice cream
- berries
Instructions:
1. Special equipment: a 10-inch bundt pan, greased and floured
2. In a large bowl, using a mixer, combine the butter and sugar until creamy.
3. Add the eggs, 1 at a time, beating well after each addition.
4. Add the flour and milk alternately, beginning and ending with the flour.
5. Stir in the lemon extract.
6. Spoon the batter into the prepared pan.
7. Place pan in a cold oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
8. *Cook's Note: Do not open the oven door while baking.
9. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
Title: Persian Apricot Rice Pudding
Ingredients:
- 1/4 brown rice
- 3 cornstarch
- 1/3 water
- 2 milk
- 2 sugar
- 1/3 vanilla extract
- 1
Instructions:
1. Have a 1qt.
2. shallow bowl handy.
3. Put the rice in blender,blending until fine.
4. Pour into small bowl,add cornstarch& water,stir to dissolve the cornstarch.
5. Pour the drained apricots in blender,and blend until smoothy.
6. Add just enough milk to total 4 cups (approximately 2 cups milk.).
7. Pour into a small saucepan& add sugar& the rice mixture.
8. Over medium heat,stir constantly,until it comes to a boil.
9. Cook and stir for 5 minutes.
10. Remove from heat& stir in extracts.
11. Stir to blend.
12. Pour pudding into a bow,and allow to cool at room temperature for 1/2 hour,Then chill.
13. When pudding is cold,serve.
Title: Polvorones de Chocolate (Mexican Chocolate Cookies)
Ingredients:
- 2 1/4 all-purpose flour
- 1 all-purpose flour
- 2 1/4 powdered sugar
- 2 powdered sugar
- 1 1/4 vegetable shortening
- 2 vegetable shortening
- 2 eggs
- 2 baking powder
- 2 pure vanilla extract
- 1 granulated sugar
Instructions:
1. Combine all ingredients in a mixing bowl.
2. Blend well.
3. Cover dough and refrigerate for 30 minutes.
4. Preheat oven to 350°F.
5. Scoop about two tablespoons of dough, roll into a large ball, then roll in granulated sugar.
6. Place ball of dough onto a baking sheet.
7. Flatten ball with the palm of your hand to about 1/4-inch thick.
8. Sprinkle a little extra sugar on top.
9. Repeat process with the rest of the dough, placing them 2-inches apart once flattened.
10. Bake for 15-20 minutes.
11. Make sure you not over bake!
12. Remove cookies from oven and leave on cookie sheet for 5 minutes, before transfering to a wire rack to cool completely.
Title: Almond Christmas Tree Cookies
Ingredients:
- 1/2 margarine
- 1/2 butter
- 1 shortening
- 3/4 egg
- 1 1/2 sugar
- 2 1/4 all-purpose flour
- 1/4 baking powder
- 1
Instructions:
1. Pre-heat oven to 375 degrees.
2. Sift flour& baking powder.
3. Set aside.
4. Cream margerine,shortening& sugar.
5. Beat in egg& almond extract.
6. Gradually blend in flour mixture.
7. Tint dough with a few drops of green food coloring.
8. Mix well.
9. Fill a cookie press.
10. Use the tree plate.
11. form cookies on a ungreased cookie sheets.
12. decorate with the candies,or colored sugar.
13. Bake 8-10 minute.
14. Remove at once to cooling racks.
15. 6 dozen cookies.
Title: Almond Butter Blossoms
Ingredients:
- 1/2 butter
- 1/2 almond butter
- 1/2 sugar
- 1/2 brown sugar
- 3/4 baking soda
- 1/2 cream of tartar
- 1/4 salt
- 1 egg
- 2 milk
- 1/2 vanilla
- 1 whole wheat flour
- 1 all-purpose flour
- 3 granulated sugar
- 2
- 48 -60
Instructions:
1. Preheat oven to 350. In a large mixing bowl beat butter and almond butter with electric mixer on medium to high speed for 30 seconds. Add 1/2 cup granulated sugar, brown sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in whole wheat flour and as much of the all purpose flour as you can with the mixer. Stir in any remaining flour.
2. In a shallow dish combine 3 tablespoons sugar and ground almonds. Shape dough in 1-inch balls. Roll balls in sugar mixture to coat. Place balls 2-inches apart on ungreased cookie sheet. Bake for 8-10 minutes or until edges are firm and tops are cracked. Remove from oven; immediately press a chocolate kiss in the center of each cookie. Transfer to wire rack. Cool.
Title: Spiced Bread Pudding With Tuffy's Bourbon Sauce
Ingredients:
- 6 eggs
- 4 milk
- 3 unsalted butter
- 1/2 sugar
- 1 1/2 vanilla extract
- 1 1/2 ground cinnamon
- 2 ground ginger
- 1/2 nutmeg
- 2 heavy cream
- 1 cornstarch
- 1 1/2 water
- 1 Bourbon
- 1/4 sugar
- 3 -4
Instructions:
1. Position oven rack in the middle position; preheat to 350°.
2. Butter or spray a 13 x 9 inch baking dish.
3. Put the torn bread chunks in a big bowl.
4. In another bowl, whisk the eggs until well blended; then stir in the milk, melted butter, sugar, vanilla, cinnamon, ginger, and nutmeg (the spices will be visible).
5. Pour the egg mixture over the bread chunks and mix gently with a wooden spoon; the mixture should be moist, but not soupy.
6. Pour the mixture into the prepared baking pan; bake for 1 hour, or until the top is golden brown and puffy.
7. Meanwhile, make the sauce--in a small saucepan, bring the cream just to a boil over medium heat.
8. In a small bowl, whisk together the cornstarch and water; add to the cream, whisking constantly.
9. Return the mixture to a boil, whisk, and simmer for a few seconds, taking care not to burn the mixture on the bottom of the pan.
10. Remove from the heat; stir in the bourbon and 3 tablespoons sugar; taste to make sure the sauce is sweet enough and add more sugar a teaspoon at a time.
11. Serve the pudding with the sauce; it will have a thin consistency and will be absorbed by the pudding.