lumicero/recipes-ing2inst huggingface dataset:
Title: Figgie Pudding
Ingredients:
- 2 all-purpose flour
- 1 1/2 cinnamon
- 3/4 clove
- 1 1/2 salt
- 2 double-acting baking powder
- 1 1/2 potatoes
- 1 1/2 baking soda
- 1 1/2 carrots
- 1 1/2 Crisco shortening
- 1 1/2 brown sugar
- 1 1/2 eggs
- 1 eggs
- 1 1/2 vanilla
- 1 1/2 walnuts
- 1 1/2 raisins
- 15 water
- 1/4 brown sugar
- 1/2 vanilla
- 1 cornstarch
- 1 butter
- 1/8
- 1
Instructions:
1. Mix the dry ingredients and set them aside. Grease completely three large (25-ounce) tin.
2. cans, such as the kind used for tomato purée.
3. Do NOT use the plastic-lined variety(Alternatively, grease one large steaming mold, with a hole in the center. Or improvise).
4. Add the potatoes and mix well.
5. Then, in turn, add the baking soda, the carrots, the bread crumbs, and the Crisco, making sure that you mix well after adding each ingredient. This matters, so do it! You may have to get some help from King Kong to blend adequately after adding the shortening.
6. Add, in sequence, the brown sugar, the beaten egg, the lemon extract, and the vanilla, mixing well after each addition. Now, add the dry ingredients.
7. mixture, a bit at a time. The mixture will be extremely thick, and very difficult to mix.
8. Add the walnuts and the raisins.
9. Mix them inches Go ahead. You're strong enough. Push the mixture into the tins, with each about 3/4 full, or a little more. Seal the tins with aluminum foil, and use a rubber band to hold the foil on. (the pudding should not be exposed directly to the steam).
10. Steam 1 1/2 to 2 hours, (until the pudding seems uniform. You can't overcook it, so err on the long side, please!) and cool if you're not going to serve it right now.
11. Make the sauce by combining all of the sauce ingredients in a small saucepan and heating.
12. until it bubbles and all ingredients are dissolved.
13. To serve, reheat by steaming for at least 45 minutes, or serve out of the original pot.
14. Serving Information: makes about 5 pounds.
15. DRY INGREDIENTS.
16. This stuff keeps in the fridge nearly forever (at least a month) as long as you don't let.
17. it dry out.
18. Some add rum to this sauce. Suit yourself. I like it both ways.
19. Decant or spoon out (depends on if you want to be fancy or not) and serve with sauce, also steaming hot.
20. Then, don't eat for two days to make up for the calories.
Title: Delightful Baked Custard
Ingredients:
- 6 eggs
- 1 fine sugar
- 3 milk
- 1 heavy cream
- 1 vanilla extract
- vanilla essence
- ground nutmeg
Instructions:
1. Preheat oven to 180°C Brush an 8 cup capacity oven-proof dish with melted butter.
2. Whisk all ingredients, except nutmeg, together for one minute.
3. Pour into prepared dish.
4. Place filled dish into a shallow baking dish and pour hot water into baking dish to come halfway up the side of filled dish.
5. Place on oven shelf and sprinkle with nutmeg.
6. Bake for 20 minutes then reduce heat to 160C and bake for 40 minutes or until custard is set and a sharp knife comes out clean when inserted.
7. Remove dish from water.
8. Serve hot, warm or cold.
9. Temperature conversion is 180C = 350F. 160C = 325F.
Title: Chocolate-Mint Ganache
Ingredients:
- 4 bittersweet chocolate
- 1/2 heavy cream
- 1/4 mint leaf
- 1 mint leaf
- 1 butter
Instructions:
1. chop chocolate and transfer into a heat proof bowl.
2. heat cream and 1/4 cup mint until bubbles form around the edge of the pan, pour cream through strainer, over the chocolate.
3. let sit for 1 minute then stir until combined.
4. add butter and the remaining teaspoon of chopped mint and stir until combined.
5. let cool then transfer to the refrigerator to thicken, 30 minutes to 1 hour.
Title: Low-Fat Chocolate Cake
Ingredients:
- 1 1/2 unbleached flour
- 1 cocoa powder
- 1/3 baking soda
- 1 salt
- 1/4 water
- 2/3 brewed coffee
- 1/2 vanilla
- 3 cider vinegar
- 1
Instructions:
1. In a large bowl mix together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
2. In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
3. Add the wet ingredients into the dry ingredients, and whisk well to combine.
4. Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
5. Pour batter into greased 9inch pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
6. *Note: Double the recipe to make a two layer 9-inch cake or 9x13-inch cake.
Title: Easy Doughnuts
Ingredients:
- 2 eggs
- 4 baking powder
- 1 sugar
- 1 salt
- 1/3 shortening
- 1 milk
- 1 nutmeg
- 4 flour
Instructions:
1. Mix all dry ingredients together.
2. Mix the eggs and sugar, add oil and milk.
3. Add wet to dry and mix well.
4. Roll out.
5. Cut into rounds, with a hole in the center.
6. Fry in oil until golden.
7. Cover with powdered sugar if desired.
Title: Fouzia's Cherry-Nut Biscuits
Ingredients:
- 125 butter
- 1/4 sugar
- 1 egg
- 1 vanilla essence
- 1 self-raising flour
Instructions:
1. Cream butter and sugar until light and creamy.
2. Add egg and essence.
3. Beat well.
4. Add sifted flour and mix to a soft dough.
5. Drop rounded teaspoonfuls of mixture into nuts.
6. Roll into balls.
7. Press half a cherry on top.
8. Pour on a lightly greased oven tray.
9. Allow room for spreading and bake in a moderate oven for 15-20 minutes or until golden.
10. Cool slightly before removing from tray.
11. Serve.
Title: Cranberry Orange Butter Cake
Ingredients:
- 1 eggs
- 2 jellied cranberry sauce
- 1/3 brown sugar
- 3 butter
- 1
- 1/4
- 3
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour a 12 c.
3. Bundt pan.
4. In a large bowl combine all cake ingredients at low speed until moistened, then beat 2 minutes at high speed.
5. Pour into prepared pan.
6. Bake for 35-40 minutes.
7. In a small saucepan, heat all glaze ingredients until well combined.
8. While still in pan, using a long tined fork, prick cake at half inch intervals; pour half of glaze over cake.
9. Let stand 10 minutes; invert cake onto serving plate.
10. Prick this half of cake at half inch intervals; then spoon remaining glaze over cake.
11. Cool cake and serve with either ice cream or whipped cream.
Title: Perfectly Chocolate Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1/3 cocoa powder
- 1 baking soda
- 1/2 salt
- 1 butter
- 3/4 margarine
- 1/4 granulated sugar
- 1 light brown sugar
- 2 vanilla extract
- 2 eggs
- 1
Instructions:
1. Heat oven to 375°F.
2. Stir together flour, cocoa, baking soda and salt.
3. Beat butter, sugar, brown sugar and vanilla in a large bowl until creamy. Add eggs; beat well.
4. Gradually add flour mixture, beating until well blended.
5. Stir in chocolate chips and or nuts.
6. Dropped by rounded teaspoons onto ungreased cookie sheets.
7. Bake 8 to 10 minutes or until set.
Title: Kheer - The World's Yummiest One!
Ingredients:
- 100 basmati rice
- 1 sweetened condensed milk
- 1 milk
- 3 -5 cardamom powder
- pistachios
Instructions:
1. Wash the rice in 2-3 changes of water.
2. Drain and keep aside.
3. Now pour the fresh milk into a large pot.
4. Bring to a boil.
5. Add rice.
6. Cook on slow fire for 10-15 minutes, stirring occasionally.
7. Bring to a boil twice again.
8. Stir constantly.
9. Lower flame and check if the rice is soft.
10. Stir in cardamom powder.
11. Add the milkmaid (make sure that the flame is low).
12. Cook for another 5-7 minutes, stirring constantly.
13. Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
14. Remove from flame.
15. Transfer kheer into a large serving bowl.
16. Garnish with chopped nuts.
17. Do NOT cover the bowl.
18. Allow the kheer to cool down to room temperature.
19. Cover.
20. Refrigerate.
21. Serve cold, or rather, like mom says,"Dig in"!
Title: Coconut Barfi
Ingredients:
- 200 coconut
- 200 powdered sugar
- 250 green cardamoms
- 25 all-purpose flour
- 10 -15 ghee
- 500 saffron strands
- 500
- 10
Instructions:
1. Mix all purpose flour and ghee in a bowl and knead thoroughly to prepare a dough. Cover it with a clean and wet cloth. This is done to prevent it from drying.
2. Now, in another bowl, mix together the grated coconut, khoya and sugar powder.
3. Fold in the cashewnut powder and cardamom powder.
4. Make small puris now from the all purpose flour dough.
5. Stuff the puris with the mixture you have prepared. Give it the shape of puris.
6. Now, melt the remaining pure ghee in a wok.
7. Fry these stuffed puris in ghee.
8. Sprinkle with saffron threads, chopped peeled almonds, coconut powder and rose petals.
9. Allow to cool down to room temperature.
10. Enjoy on a festival or on New Year's or on a birthday or just after lunch or dinner!
Title: Raspberry Yogurt Cake
Ingredients:
- 3 unbleached all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 3/4 sugar
- 2 eggs
- 1 1/2 plain low-fat yogurt
- 3 raspberries
- 1 powdered sugar
- 2 1/2 water
- 1
Instructions:
1. Preheat over to 350.
2. Butter 12 cup Bundt pan.
3. Whisk 2 1/2 cups flour, baking powder and 1/4 tsp salt in medium bowl.
4. Using electric mixer, beat butter and sugar in large bowl until creamy.
5. Beat in orange juice, 1 teaspoon almond extract, and orange peel.
6. Add eggs, one at a time, beating after each addition.
7. Mix in yogurt.
8. Add dry ingredients to batter and beat just until blended.
9. Toss 1/2 cup flour and raspberries in large bowl.
10. Fold berry mixture into batter. Spoon batter into prepared pan, smooth top.
11. Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes.
12. Cool 30 minutes.
Title: Caramel Frosting
Ingredients:
- 2 butter
- 1/3 heavy cream
- 2/3 dark brown sugar
- 1/8 salt
- 1/2 vanilla
- 3 powdered sugar
Instructions:
1. Mix butter, cream, brown sugar, and salt in a saucepan.
2. Bring to a boil, stirring constantly.
3. Remove from heat; add vanilla and gradually blend in powdered sugar until you reach the consistency you like.
Title: Orange Cake
Ingredients:
- 2 1/2 self-rising flour
- 1 cake flour
- 1 1/4 sugar
- 2 eggs
- 2 orange
- 1/2 vanilla extract
- 1/2 butter
- 1/2 margarine
- 1/4 sour cream
Instructions:
1. Preheat oven to 350.
2. In a large bowl, mix flour and sugar manually.
3. Add powder and orange juice to the mixture.
4. Using an electric blender, mix at low speed; fold in sour cream and oil.
5. Slowly increase speed and add both extracts; slowly add eggs.
6. Increase speed to medium and mix until smooth.
7. Oil and slightly flour two 8" or 9" baking pans; pour in batter.
8. Bake for at least 45 minutes.
9. When cake is done, cool at room temperature for 20 minutes.
10. Frost with Chocolate, Orange, or Vanilla frosting.
Title: Near Instant Rice Pudding
Ingredients:
- 1 egg
- 1 cooked white rice
- 1/2 milk
- 2 ground cinnamon
- 2 sugar
Instructions:
1. Preheat oven 350°F
2. Whisk together egg, milk, cinnamon and sugar in a small bowl, stir in cooked rice.
3. Pour into a small baking dish.
4. Bake for about 20 minutes or until golden on top.
5. Serve warm or cold.
Title: Watermelon Mint Granita
Ingredients:
- 2 water
- 1 sugar
- 1 of fresh mint
- 3 watermelon
- lime juice
- fresh mint leaves
Instructions:
1. In a medium saucepan add the water, sugar and mint leaves and bring to a boil. Once the sugar has dissolved, turn off the heat and let the simple syrup cool.
2. Remove the rind from the watermelong and cut the watermelon into chunks.
3. In a blender add the watermelon, lime juice, mint leaves and cooled simple syrup. Puree it all together.
4. Pour the mixture into a baking dish and freeze for at least 8 hours.
5. Once frozen, take a fork and scrape the frozen mixture to create the granita texture.
6. Serve and enjoy!
Title: Cranberry Orange Cake
Ingredients:
- 1 dried cranberries
- 1/2 cake flour
- 1/2 yellow cornmeal
- 1 baking powder
- 3 orange zest
- 3/4 unsalted butter
- 1 1/4 sugar
- 1 vanilla
- 4 eggs
- 2 powdered sugar
- 1/3
- 1/4
Instructions:
1. Preheat oven to 350°F, with rack in center of oven.
2. Spray 8" cake pan with non-stick spray.
3. Put cranberries in a sieve which is set over a medium sized bowl.
4. Spoon the cake flour over cranberries and sieve the flour into the bowl below. Set cranberries aside.
5. Add cornmeal, baking powder and orange zest to flour; mix.
6. In stand mixer with paddle attachment, cream butter and sugar at medium speed until light and fluffy - about 3 minute.
7. Add vanilla and yolks and eggs, one at a time.
8. Turn speed down to low and add orange juice.
9. Turn off mixer and fold in cranberries, just until incorporated.
10. Turn batter into cake pan, smooth top of batter and bake until golden brown about 30-35 minutes.
11. Cool on wire rack for about an hour.
12. Turn cake onto cake plate and sieve the powdered sugar over the top of the cake to serve.
Title: Sweet Cannelloni Casserole
Ingredients:
- 250 ricotta cheese
- 120 sugar
- 2 cinnamon
- 3 raisins
- 1 apple
- 8 pasta shells
- 50 marzipan
- 200 marzipan
- 2 milk
- eggs
Instructions:
1. In a bowl combine ricotta cheese, 50 g sugar, cinnamon, raisins and 1 egg. Cut the apple into small chunks and add it.
2. Use a piping bag to fill the canneloni with the ricotta mixture. Place them carefully in an oven-proof dish.
3. Chopp the marzipane or marzipane chocolate finely. Mix with milk, remaining egg and remaining sugar. Pour over canneloni.
4. Cover the dish with aluminium foil.
5. Bake on the second lowest rack at 190°C in the preheated oven for about 25 minutes. Then remove the cover and bake for another 15 minutes or until golden brown.
Title: Banana Cake With Pudding Icing
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 1 banana
- 2 1/2 flour
- 1 baking powder
- 1/2 shortening
- 1 buttermilk
- 2 baking soda
- 1 instant vanilla pudding
- 1 banana cream instant pudding
- 1 sugar
- 1 milk
- 1 shortening
- vanilla extract
Instructions:
1. Grease and flour the bottom of a 9x13 cake pan.
2. Blend together all cake ingredients and pour into prepared pan.
3. Bake at 350 degrees for 30-35 min.
4. ,until toothpick inserted in center comes out clean.
5. Let cool.
6. Meanwhile, prepare icing.
7. Place all icing ingredients into medium-sized bowl.
8. Mix with electric mixer on high speed until icing becomes fluffy and thick enough to spread (this takes a while, about 3-4 min.) Spread on top of cooled cake.
9. Refrigerate entire cake for a few hours before serving for best taste, and serve cold.
Title: Orange and Almond Cake
Ingredients:
- 4 eggs
- 2/3 oranges, zest of
- 2 oranges, juice of
- 2 lemon, zest of
- 1 self rising flour
- 1 heavy whipping cream
- 1 cinnamon
- 1/4 confectioners' sugar
- 1
- 2
- 1
- 1/4
Instructions:
1. Grease and line the bottom of a deep 7-inch (18 cm) round pan.
2. Preheat oven to 350 F/ 180°C.
3. Whisk the egg yolks with with the sugar and lemon zest, until very thick and light in color.
4. Mix the orange and lemon juice and add with the ground almonds to the egg mix (it will be very runny at this point).
5. Fold in the flour.
6. Whisk the whites stiff and fold into the batter.
7. Fill batter into the pan and bake for 35-40 minutes or until golden brown and springy to the touch.
8. Cool in pan for 10 minutes.
9. Remove from pan and let cool on rack.
10. The cake might sink a bit at this point, this is normal.
11. Whip the cream with the orange zest, the 2 tsp sugar and cinnamon.
12. Once the cake is cold, cover with the freshly toasted almond slices and dust with confectioners' sugar.
Title: Jello Squares
Ingredients:
- 2 3/4 butter
- 1/2 boiling water
- 1 corn syrup
- 1 1/2 icing sugar
- 1/3 green cherries
- 1/2 red cherries
- 1
- 1/2
Instructions:
1. Mix together first 2 ingredients. Save 1/4 cup for topping. Press remainder in 9x9-inch pan and bake 15 minutes at 325°F.
2. Dissolve Jello in boiling water; add syrup. Let partly set.
3. Whip Cream; fold in icing sugar.
4. Fold partly set Jello mixture with cream mixture.
5. Mix in the green and red cherries.
6. Pour over cooled crumbs. Sprinkle remaining crumbs over top.
7. Store in refrigerator overnight.
Title: Diabetic Fresh Apple Cake
Ingredients:
- 2 Splenda granular
- 3 eggs
- 1 1/2 cinnamon
- 1/4 self-rising flour
- 1 apples
- 3 vanilla
- 3 pecans
- 1 unsweetened dried shredded coconut
- 1
Instructions:
1. Preheat the oven to 325 degrees. Generously spray a Bundt or tube pan.
2. Dump all ingredients into a large mixing bowl (don't you just love one bowl recipes?) folding in the apples nuts, and coconut last.
3. Pour batter into pan and bake approximately 1 1/2 hours.
4. Cool on a wire rack. When serving dust VERY LIGHTLY with powdered sugar (this should be for looks, not the sweet taste).
Title: Key Lime Cupcakes
Ingredients:
- 1 all-purpose flour
- 3/4 self-rising flour
- 1/2 unsalted butter
- 1 1/4 sugar
- 2 eggs
- 2 1/2 fresh lime juice
- 1 lime peel
- 1/4 buttermilk
- 3/4 cream cheese
- 8 powdered sugar
- 1 1/2 unsalted butter
- 1/2 lime peel
- 1 vanilla extract
- 1/2
Instructions:
1. To make the cupcakes: Preheat oven to 350 degrees. Line a standard muffin pan with 12 paper liners. Whisk both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour in 3 additions, alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
2. Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.
3. To Make the frosting: Beat all ingredients together in a medium bowl until smooth.
4. Spread frosting over cupcakes.
Title: Swedish Melon With Red Raspberry Puree (Melon-Och Hallendessert)
Ingredients:
- 1 cantaloupe
- 1 honeydews
- 1/3 fresh raspberry
- 1 sugar
- lemon juice
- rum
Instructions:
1. Cut melon in half and scoop out seeds.
2. Scoop out melon with melon baller, or you can cut into small bite-sized cubes.
3. Place in a serving bowl.
4. At this point you have a choice. You can marinate the melon in a little rum for an hour or more, or you can just continue.
5. If you marinated them, pour off any extra rum.
6. Now, place raspberries in sieve over small bowl, and force berries thru sieve to remove seeds. (You can do this with the back of a spoon or just use your fingers.).
7. Add sugar and lemon juice to seived raspberry puree.
8. Pour raspberry puree over melon and chill for several hours.
9. Serve from bowl, or serve in individual dessert dishes.
10. You can even serve this with a little ice cream or whipped cream. But it's just fine on it's own.
Title: Grandma's Spritz Press Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 1/4 flour
- 1 vanilla extract
- 1/2 salt
- 1 egg
Instructions:
1. Mix butter, sugar, extract, salt, and egg together (I recommend a Kitchen Aid).
2. Slowly add flour to the wet ingredients.
3. Add food coloring (if desired)
4. Load dough into cookie press.
5. Press cookies onto cookie sheet.
6. Decorate.
7. Bake a 400 degrees for 7-10 minutes.
8. Cookies will not brown when done.
Title: Hot Apple Cake With Caramel Rum Sauce
Ingredients:
- 1 unsalted butter
- 1 sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 1 nutmeg
- 1 ground cinnamon
- 1 baking soda
- 1/2 salt
- 3 tart apples
- 3/4 walnuts
- 1 vanilla
- 1/2 sugar
- 1/2 brown sugar
- 1/2 unsalted butter
- 1/2 rum
- 1/4
Instructions:
1. Cake:.
2. Preheat oven to 350 degrees; grease a 10-inch pie pan and set aside.
3. Cream butter with sugar in large bowl.
4. Add eggs and beat well.
5. Sift flour, spices, soda and salt; blend into butter mixture.
6. Add apples,nuts and vanilla and mix thoroughly.
7. Pour into prepared pie pan and bake until lightly browned, about 45 minutes.
8. Serve warm with vanilla ice cream (if desired) and Carmel Rum Sauce.
9. Sauce:.
10. Combine sugars and cream in top of double boiler and set over gently simmering water and cook 1 1/2 hours, replenishing water in bottom of double boiler as necessary.
11. Add butter and continue cooking 30 minutes.
12. Remove from heat and beat well.
13. Add rum and blend thoroughly; serve warm.
14. (Cake and sauce can be prepared ahead and reheated before serving.).
Title: Chocolate Peanut Butter Cereal Treats
Ingredients:
- 2 butter
- 1/4 peanut butter
- 1 miniature marshmallows
- 3 cocoa powder
- 1 vanilla extract
- 5 oats
- 2
Instructions:
1. In a large pot over medium heat, melt butter and peanut butter.
2. Coat a 9-inch x 13-inch baking pan with cooking spray. Set aside.
3. Add marshmallows and stir constantly until mixture is melted and smooth. Then add cocoa powder and vanilla and stir until fully incorporated. Remove from heat.
4. A little at a time, stir in cereal until marshmallow mixture is fully incorporated. Pour into prepared baking pan. Using your hands, lightly-sprayed with cooking spray, press cereal mixture into baking pan.
5. Allow to cool. With a sharp knife, slice into desired-sized pieces and enjoy!
Title: Balsamic Strawberries - Just a Little Bit Different!
Ingredients:
- 16 strawberries
- 1/2
Instructions:
1. Place the prepped berries into a medium-sized bowl and pour the flavored vinegar over them. Place in the fridge for about 30 minutes.
2. Use a slotted spoon to divide the berries amongst 4 champagne glasses. Let as much or as little vinegar into the glass as desired. Top with a spoonful of whipped cream. Serve cold.
Title: Grandma's Penuche Frosting
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 milk
- powdered sugar
Instructions:
1. Melt butter in a large saucepan.
2. Add brown sugar and bring to a boil.
3. continue cooking for 1 minute until thickens.
4. Let set 15 minutes.
5. Mix in hot milk.
6. Add powdered sugar gradually till spreading consisitancy.
7. If it gets too thick add a little milk.
Title: St. Patrick's Green Velvet Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 2 cocoa powder
- 1 baking soda
- 1 salt
- 2 eggs
- 2 buttermilk
- 1 vinegar
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease two 8-inch or 9-inch layer cake pans or 1 Bundt pan.
2. Mix all dry ingredients together by sifting. Combine all liquids. Combine both dry and liquid ingredients and beat approximately 2 minutes.
3. Pour into prepared layer cake pans dividing evenly or into the prepared Bundt pan.
4. Bake in preheated oven for 30 to 35 minutes for layers or 1 hour for Bundt or until cake tests done with a toothpick.
5. Cool on rack 10 minutes, then turn out and cool completely. Frost with your favorite cream cheese frosting.
Title: Old Fashioned Bread Pudding Redux (Sugar Free)
Ingredients:
- 1/4 all-purpose flour
- 1/4 Splenda sugar substitute
- 1/2 cinnamon
- 1/2 salt
- 1/4 nutmeg
- 1/2 vanilla extract
- 3 eggs
- 3 1% low-fat milk
- 2 2% low-fat milk
- 1/2 raisins
- 2 dates
- butter
- margarine
Instructions:
1. Combine flour, sugar, cinnamon, salt, nutmeg and vanilla extract in a 2-quart casserole.
2. Add eggs, butter and scalded milk, blend well. DO NOT ADD EGGS TO HOT MILK THEY WILL SCRAMBLE, mix everything together then briskly stir in the scalded milk.
3. Stir in bread cubes and raisins Place casserole in pan of hot water in your oven Bake at 350°F for 45-60 minutes until knife inserted 1" from edge comes out clean TIP: To evenly distribute raisins or dates, stir gently 20 minutes into cooking.
Title: Chocolate Cream
Ingredients:
- 6 egg
- 1 sugar
- 2 vanilla extract
- 1 salt
- 1/4 milk
- 1/2 milk
- 2
Instructions:
1. Put chocolate, egg, sugar, salt and vanilla extract in a blender and whirl at high speed to mix the ingredients.
2. Heat the milk just to boiling and pour into blender and whirl at low speed for one minute.
3. Pour into small cups, ramikins or dessert glasses, chilling for several hours before serving.
4. Garnish with whipped cream.