lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Buttercream
Ingredients:
- 4 sugar
- 1 1/4 unsalted butter
- 3/4 fresh strawberries
- 1 1/2
Instructions:
1. Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
2. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
3. Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.).
Title: Stone Fruit Crisp
Ingredients:
- 2 nectarines
- 2 plums
- 3 Splenda sugar substitute
- 1/4 flour
- 2 oats
- 1/2 brown sugar
- 1/4 Splenda sugar substitute
- 1/4 butter
- 2
Instructions:
1. Start a pot of water to boil.
2. Fill sink or bowl with cold water.
3. When water is boiling, drop nectarines and peaches into water for about 30 seconds. Take them out and immediately drop into cold water.
4. Skins will slip right off, so peel off the skin. You don't need to do this for the plums.
5. Slice the plums and peaches and put into a bowl. Sprinkle with flour and 1/4 cup baking splenda. (These are more tart, so you need the sweetener, however if you use a sweeter fruit skip or reduce the sweetener.).
6. Pop into a prepared (spritz with Pam) shallow baking dish.
7. Put rest of ingredients into a food processor or mix by hand, cutting in the butter (it should be cold) so that you get little pea sized butter pieces. You won't get as much as with other recipes, but I like to watch my saturated fats.
8. Bake at 350 for 35 minutes. Since there is not as much butter in the strudel, you may want to turn on the broiler for about 5 minutes to toast the top a bit.
9. Serve warm, but not hot.
Title: Chocolate Buttercream Cake (Ina Garten)
Ingredients:
- 1 3/4 all-purpose flour
- 1 cocoa powder
- 1 1/2 baking soda
- 1/4 salt
- 3/4 unsalted butter
- 2/3 granulated sugar
- 2/3 light brown sugar
- 2 extra-large eggs
- 2 vanilla extract
- 1 buttermilk
- 1/2 sour cream
- 1 milk
- 2 bittersweet chocolate
- 10 granulated sugar
- 8 cream of tartar
- 1/2 salt
- 1 unsalted butter
- 1 pure vanilla extract
- 1/2 water
- 1 dark rum
- 2
Instructions:
1. Preheat the oven to 350°F Butter two 8-inch round cake pans. Line the bottoms with parchment paper, butter the paper, and dust the pans with flour, knocking out any excess. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
3. Divide the batter between the two pans and smooth the tops with a spatula. Bake on the middle rack of the oven for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove from the pans, and allow to finish cooling.
4. To make the frosting, chop the chocolates and melt in a bowl over simmering water until smooth. Allow to cool.
5. Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak.
6. Add the butter, 1 tablespoons at a time, while beating on medium speed. Scrape down the bowl, add the chocolate, vanilla, and espresso and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool and beat it again.
7. To frost the cake, place one cake layer on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the second layer on top, also flat side up and frost the top and sides.
Title: Noah Bedoahs (Chocolate Chip Shortbread Cookies)
Ingredients:
- 1 3/4 all-purpose flour
- 2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 unsalted butter
- 1/2 granulated sugar
- 3/4
- 1/2
Instructions:
1. Preheat oven to 275°. Line 2 cookie sheets with parchment paper or leave them ungreased.
2. Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.
3. Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
4. Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes. Scrape the bowl.
5. Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
6. Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.
7. Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).
8. Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack.
9. Makes 15 - 17 cookies.
Title: Apple Strudel With Rum
Ingredients:
- 1/4 raisins
- 1 dark rum
- 4 granny smith apples
- 1 fresh lemon juice
- 1/2 granulated sugar
- 1 cinnamon
- 5 phyllo dough
- 6 unsalted butter
- 1/2 egg
- 1 water
- 1 powdered sugar
- 1/2
Instructions:
1. Soak raisins in rum in a small bowl for 30 minutes.
2. Preheat oven to 350F and lightly grease a large baking sheet with short sides (such as a jelly roll pan).
3. Have your phyllo laid out and covered with a slightly damp towel so it does not dry out.
4. Mix sliced apples, raisin mixture, lemon juice, sugar, cinnamon.
5. Clear a nice big flat work surface and line with a long sheet of waxed paper to work on (tape it to the counter) (work so the long sides are facing you).
6. Lay a sheet of phyllo onto the wax paper and brush with some of the melted butter.
7. Sprinkle about 2 tablespoons of the bread crumbs evenly over the butter.
8. Place another shet of phyllo on top and repeat 3 times, so that you have 1 more sheet of phyllo left.
9. Place the remaining phyllo on top,and this time take your apple mixture and place it in a mound on one of the longer sides of the dough, leaving a border along the edge.
10. Untape your wax paper and then use it to carefully roll up the other side of the dough over the filling, folding in the ends and carefully place onto the baking sheet, seams down (remove the wax paper once you have your strudel safely in position on your pan).
11. Combine egg and water and brush over the strudel, then sprinkle with nuts.
12. Bkae in the middle of the oven for about 30 minutes, or until golden.
13. Allow to cool slightly before serving, then dust to taste with powdered sugar.
Title: Great Peanut Butter Cookies
Ingredients:
- 1 1/2 flour
- 1 granulated sugar
- 1/3 brown sugar
- 1 vanilla
- 1 salt
- 1/2 eggs
- 2 creamy peanut butter
- 1
Instructions:
1. Preheat Oven to 375 degrees.
2. In Large Mixing Bowl Mix together eggs, both sugars, oil,& vanilla. Mix well.
3. Then Mix in your flour and peanut butter.
4. Roll out balls of dough and place on an ungreased cookie sheet.
5. Take a fork and make criss-crosses on the top of each cookie.
6. Bake until lightly brown. 8-10 minute depending on the size.
Title: Kiss Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla
- 1 walnuts
- 1 3/4 flour
- 9 confectioners' sugar
Instructions:
1. In a large bowl, cream the butter, sugar, and vanilla.
2. You may use an electric mixer, if you desire.
3. Add the flour and the walnuts if you are using them.
4. Stir until thoroughly mixed (or beat on low speed until thoroughly mixed).
5. Cover the dough and chill.
6. Meanwhile, unwrap the chocolate kisses.
7. Cover each kiss completely with about a tablespoon of the dough.
8. Roll in hands to form a ball.
9. Place each cookie on an ungreased cookie sheet and bake at 375° for about 10 to 12 minutes until bottoms are golden and cookies look set.
10. Cool slightly then remove to wire racks to cool.
11. completely.
12. You may dust them with confectioners sugar.
Title: Red, White and Blue Ice Cream Cake With Whipped Cream Frosting
Ingredients:
- 1/4 salted butter
- 1/2 sugar
- 1/4 sour cream
- 1 vanilla extract
- 2 all-purpose flour
- 3/4 baking powder
- 1 1/4 milk
- 1/4 water
- 1 vanilla ice cream
- 1 1/2 plain gelatin
- 1 cold water
- 1 powdered sugar
- 1 vanilla extract
- 1
Instructions:
1. CAKE:
2. reheat oven to 350°F (176°C). Prepare an 8 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
3. To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming.
4. Add the sour cream and vanilla extract and mix until well incorporated.
5. Add the egg whites and mix until well combined.
6. Combine the flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well combined.
7. Add the milk and water and mix until well combined.
8. Add the remaining dry ingredients and mix until well combined.
9. Spread the cake batter evenly into the bottom of the prepared pan.
10. Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
11. When the cake has cooled, lined two 8 inch cake pans with clear wrap that covers the bottom and sides of the pans.
12. Remove the dome from the top of the blue cake layer, then place it in the bottom of one of the cake pans.
13. Soften the cartons of ice cream. I let mine sit out for about 15-20 minutes, then added all but about a quarter of the ice cream to a large bowl. Use a rubber spatula to stir it well until it all comes together to a consistency similar to soft serve ice cream. Add half of the ice cream to another bowl and set it in the freezer for a few minutes while you work with the other half.
14. Add the white vanilla ice cream to the top of the blue cake layer and spread into an even layer. Set the cake/ice cream in the freezer to freeze completely.
15. Remove the remaining half of the vanilla ice cream from the freezer and color it with red gel icing color.
16. Add the ice cream to the other prepared cake pan and spread into an even layer. Freeze until firm.
17. Once both ice cream layers are firm, remove the blue cake layer/white ice cream from its pan and place on a cardboard cake circle or serving platter. Keep in mind that it will need to fit in your freezer.
18. Remove the red layer from it’s pan and set on top of the white ice cream layer. Place cake back in the freezer.
19. STABILIZED WHIPPED CREAM FROSTING:
20. Add gelatin to cold water in a bowl.
21. Set this over a saucepan with boiling water until the gelatin is clear.
22. Cool to room temperature.
23. Meanwhile whip the cream until it is medium thick.
24. With the mixer still on, pour gelatin into the center of the cream.
25. Continue to whip. Add the powdered sugar and vanilla extract.
26. Continue whipping until cream is in soft peaks.
27. At this point you can add food coloring, keeping half white and half red.
Title: Pain D'amandes - Brussels Almond Bread Cookies
Ingredients:
- 2 1/4 flour
- 1/2 baking powder
- 1/2 cinnamon
- 1 salt
- 1 light brown sugar
- 1/2 light brown sugar
- 1 brandy
- 2 1/2 milk
- 1/3 butter
- 4
Instructions:
1. Preheat oven to 375.
2. Stir together dry ingredients, mix well.
3. Pour in brandy, milk, and butter, mix thoroughly with hands until dough feels like clay.
4. Shape into a roll; wrap well in waxed paper of plastic wrap, then in foil. Chill overnight.
5. Slice cookies 1/4" thick and palce on greased baking sheet (or place on parchment),
6. Bake 10 mins remove from pan immediately. Cool on wire rack.
Title: Apricot Jello Fluff
Ingredients:
- 1 apricot gelatin
- 1 crushed pineapple
- 1/2 sugar
- 8 cream cheese
- 5 milk
- 9 Cool Whip
Instructions:
1. Mix jello, pineapple, and sugar together and boil until dissolved.
2. let sit, when partly set whip until foamy.
3. beat until smooth, then add in cream cheese and milk, stir until thouroughly blended.
4. Add in cool whip.
5. Enjoy! :).
Title: Apple Cake With Hot Sauce
Ingredients:
- 3/4 shortening
- 1 1/2 sugar
- 3 eggs
- 2 1/2 ground cloves
- 1 cinnamon
- 1 1/2 baking soda
- 1 salt
- 1/2 raisins
- 1 apples
- 1 1/2 brown sugar
- 1 1/2 white sugar
- 1 water
- 1 cornstarch
- 1 vanilla
- 3/8 butter
- 1 salt
- 1
Instructions:
1. Cream sugar, shortening and eggs together.
2. Then combine the dry ingredients including the coffee.
3. Add raisins, nuts and apples; blend well.
4. Pour into a greased 9x13x2-inch pan.
5. Bake for 40-50 minutes at 350°.
6. Now for the Hot Sauce: Cook the sugars, water and cornstarch together until dissolved and slightly thickened.
7. Add vanilla, butter& salt and blend until butter is melted. Serve over apple cake.
Title: Lovely Lemon Cake
Ingredients:
- 225 butter
- 250 caster sugar
- 4 lemon juice
- 30 fresh lemon rind
- 30 self-raising flour
- 500 baking powder
- 10 caster sugar
- 125 honey
- 30 lemons
- 2
Instructions:
1. Preheat the oven to 180ºC (350ºF).
2. Spray a 22 cm square oven pan with non-;stick spray.
3. Place the butter, caster sugar and eggs in a mixing bowl and beat until well blended.
4. Add the lemon juice and rind and beat well.
5. Sift in the self-raising flour and baking powder, beating until well blended.
6. Turn into the prepared oven pan and bake for 25 to 30 minutes or until the cake is done.
7. Cool slightly.
8. Prick the top of the cake.
9. Heat the ingredients for the topping until just melted.
10. Pour over the cake and slice while still warm.
11. Makes a medium-sized cake.
Title: Lamingtons
Ingredients:
- 3 eggs
- 1/2 sugar
- 1 all-purpose flour
- 1/4 baking powder
- 1 cornstarch
- 1 butter
- 3 boiling water
- 2 powdered sugar
- 1 cocoa powder
- 2 boiling water
- 1/2 butter
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 9-by-9-inch square cake pan with parchment paper.
3. Beat egg whites until stiff.
4. Gradually beat in sugar.
5. Fold in yolks.
6. Add flour and cornstarch.
7. Dissolve butter in boiling water and add to batter.
8. Pour into prepared pan and bake for 20 to 25 minutes.
9. Allow to stand for several minutes before turning out on a cake rack.
10. Leave cake in the open overnight.
11. Cut into cubes.
12. Make icing.
13. With a fork, dip each cube of sponge cake into the icing.
14. Allow the excess icing to drip off.
15. Roll cake in shredded coconut.
16. Place the cake on a sheet of parchment or wax paper to allow the coating to set.
17. Icing: Sift powdered sugar and cocoa powder together,add butter, vanilla and boiling water.
18. Stir to mix well.
Title: Grapefruit Cupcakes With Chai Icing
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 reduced fat margarine
- 1/2 sugar
- 1 buttermilk
- 1/2 plain low-fat yogurt
- 1/2 pink grapefruit juice
- 1 grapefruit zest
- 1/2 fat free cream cheese
- 1 reduced-fat cream cheese
- 1/2 powdered sugar
- 1/2 cinnamon
- 1/4 ground cloves
- 1/4 ground cardamom
Instructions:
1. Preheat the oven to 350°F Line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat margarine and sugar with an electric mixer.
2. Beat in egg. Combine lemon extract, juice, zest, and buttermilk in a small bowl. Add half the buttermilk mixture and beat on low speed. Add half the flour mixture and beat just until combined. Repeat with remaining buttermilk and flour mixture. Divide batter evenly into the prepared cups.
3. Bake for 15-20 minutes, until the cupcakes spring back when the tops are pressed or until a toothpick tester comes out clean. Remove the cupcakes from the muffin pan and cool completely on a wire rack.
4. In a medium bowl, beat ingredients for icing until smooth. Once the cupcakes are cool, use a small spatula or butter knife to ice them. Store refrigerated in an airtight container for up to 5 days.
Title: Apple Crisp
Ingredients:
- 2 quick oats
- 1/2 flour
- 1/2 butter
- 1 cinnamon
- 1/2 - 3/4 dark brown sugar
- 8 light brown sugar
- granny smith apples
Instructions:
1. Preheat oven at 350 degrees C.
2. To prepare crisp, place oats, flour, cinnamon, sugar, and butter in mixing bowl.
3. Mix (I like using my hands) together until crumbly.
4. Peel, core, and slice apples.
5. Place slices in sqaure baking pan.
6. I like to add a bit more cinnamon to the apples (1/2 tsp).
7. Spread crumble over apples evenly and press down gently but firmly.
8. Bake in oven until apples are tender.
9. Approximately 45 minutes.
10. Serve topped with ice cream, whipped cream, or cereal cream.
Title: Hamburger Cookies
Ingredients:
- 40
- 20
- 1/2
Instructions:
1. Place icing into cake decorating tubes for easy use.
2. Squeeze a little green, red and yello icing around edges of thin mint cookie.
3. Put one vanilla wafer on top and one on bottom of the thin mint cookie so icing hangs out on edges.
Title: Chocolate Chimichangas With Ice Cream
Ingredients:
- 2 burrito-size flour tortillas
- 2 vanilla ice cream
- 1/2 cinnamon
- 1/4
- 1/2
Instructions:
1. Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered.
2. Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes.
3. Pour oil to depth of 1 inch into a large skillet; heat to 375 degrees. Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Drain on paper towels.
Title: Bishop's Bread
Ingredients:
- 4 eggs
- 350 sugar
- 1 flour
- 400 raisins
- 200 walnuts
- 200 chocolate
- 100
Instructions:
1. Mix whole eggs with sugar and vanilla sugar until smooth.
2. Add raisins, walnuts, chocolate and flour and mix all together gently.
3. Pour into a pre-greased and floured baking tray.
4. Bake in preheated oven for 30-40 min at moderate temperature (180 Celsius degrees).
5. Sprinkle with icing sugar (optional).
Title: Jean's White Wacky Cake
Ingredients:
- 1 1/2 flour
- 1 white sugar
- 3 salt
- 1/2 baking soda
- 1 shortening
- 6 vinegar
- 1 vanilla
- 1 cold water
- 1
Instructions:
1. Sift flour, sugar, custard powder,soda and salt into an ungreased 8"x8" baking dish.
2. Punch 3 holes in the flour mixture and add the shortening in the largest hole, vinegar in the next and vanilla in the last hole.
3. Cover with cold water.
4. Stir with a fork paying attention to the sides and corners.
5. Bake in a pre-heated 350 degree oven for 25-30 minutes (until a toothpick comes out clean).
6. This recipe doubles easily into a 9"x13" pan.
Title: Indian Pudding 2 (New England Corn Pudding)
Ingredients:
- 4 milk
- 1/2 cornmeal
- 3/4 dark molasses
- 1/4 butter
- 1 salt
- 1 ginger
- 3 sugar
- 1 egg
- 1/2 raisins
- 1/2 cinnamon
- 2 apples
Instructions:
1. Preheat oven to 325°F.
2. In the top of a double boiler over direct heat, heat the milk to boiling.
3. Stir in the corn meal.
4. Place the milk/corn meal mixture over boiling water.
5. Cook them for about 15 minutes.
6. Stir in molasses and cook for about 5 minutes.
7. Remove from heat.
8. Stir in the butter, salt, ginger, sugar, egg, raisins, cinnamon and apples (if you are using them).
9. Pour the batter into a well-greased baking dish.
10. Bake the pudding from 1 1/2 to 2 hours.
11. Pudding is usually served warm (or hot) with Hard Sauce.
12. Its a New England custom to serve Indian Pudding with a scoop of Vanilla ice cream on the top.
Title: Chocoflan
Ingredients:
- 1 eggs
- 3 water
- 3/4 eggs
- 1 1/3 sweetened condensed milk
- 3 evaporated milk
- 1 cream cheese
- 1 vanilla
- 1 brown sugar
- 2
- 1/2
Instructions:
1. Cake: Preheat oven to 350 degrees. Prepare cake batter according to instructions on package. Do not bake, set aside.
2. Flan: In a blender, mix eggs, condensed milk, cream cheese and vanilla til smooth.
3. On a small pan over the stove top pour the 1/2 cup of brown sugar til it melts to make the caramel topping.
4. On a greased Bundt pan pour the caramel to cover the bottom of the pan following pour prepared cake batter then on top of cake batter add flan mixture. It might seem everything is mixing together but once baked both will cook separately and it'll look beautiful. Bake 45 minutes or until toothpick comes out clean. Remove and cool. Place on a serving dish best when served cold.
Title: Mean's Chocolate Bread Pudding With Bourbon-Pecan Caramel Sauce
Ingredients:
- 1 1/4 sugar
- 1/2 water
- 1/4 light corn syrup
- 1 fresh lemon juice
- 1 1/4 pecans
- 1 Bourbon
- 2 milk
- 2 sugar
- 2 bittersweet chocolate
- 1 eggs
- 8 vanilla extract
- 8
- 1
Instructions:
1. Note: I rarely make the sauce.
2. Although it is wonderful, I prefer to use unsweetened whipped cream.
3. Since this recipe is all about the chocolate, DO NOT USE Low quality.
4. FOR SAUCE: Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
5. Mix in corn syrup and lemon juice.
6. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.
7. Remove from heat.
8. Pour in cream (mixture will bubble up).
9. Stir over low heat until caramel is melted and smooth.
10. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes.
11. Remove from heat.
12. Mix in pecans and bourbon.
13. (Can be made 1 day ahead. Cover and chill. Rewarm before using.) FOR PUDDING: Preheat oven to 350°F.
14. Combine milk, cream and sugar in heavy large saucepan over medium-high heat.
15. Stir until sugar dissolves and mixture comes to boil.
16. Remove from heat.
17. Add chocolate; stir until smooth.
18. Beat eggs and vanilla in large bowl to blend.
19. Gradually whisk in chocolate mixture.
20. Add bread cubes.
21. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
22. Transfer mixture to 13x9x2-inch glass baking dish.
23. Cover with foil.
24. Bake until set in center, about 45 minutes.
25. Uncover; cool at least 15 minutes.
26. Serve pudding warm or at room temperature with warm sauce.
Title: Coconut Rice Pudding
Ingredients:
- 3/4 salt
- 1/4 unsweetened coconut milk
- 30 sugar
- 1/2
Instructions:
1. In a large saucepan, stir together rice, salt and 1 1/2 cups water. Bring to a simmer over medium-high heat, then stir, reduce heat to low, cover and simmer until rice is cooked and water has been abosorbed, about 15 minutes.
2. Stir coconut milk and sugar into medium heat for 15-20 minutes, until thickened.
3. Pour pudding into a serving bowl and cover with plastic wrap, pressing plastic directly onto surface to prevent a skin from forming. Serve warm or at room temperature, or refrigerate to serve cold.
Title: Gateau Au Chocolat
Ingredients:
- 8 butter
- 1/2 sugar
- 1/2 flour
- 1/4 eggs
- 3
Instructions:
1. Put the chocolate chips and the butter in a bowl.
2. Heat for 1 minute in the microwave on high.
3. Stir the chocolate mixture until smooth.
4. Mix the flour and sugar with the chocolate mixture and the 3 eggs together.
5. Put in a greased 9" round pan or mini muffin pan and cook for 10-15 minutes at 400.
6. Remove the cake or mini-muffins and cool.
7. Bon appetit!