lumicero/recipes-ing2inst huggingface dataset:
Title: Warm Peach Shortcake With Brandy Whipped Cream
Ingredients:
- 1/2 sugar
- 1/4 ground cinnamon
- 2 all-purpose flour
- 2 baking powder
- 1/2 nutmeg
- 1/2 salt
- 1/4 baking soda
- 1/2 unsalted butter
- 3/4 buttermilk
- 2 eggs
- 3 brandy
- 1/4 golden raisin
- 3 unsalted butter
- 4 light brown sugar
- 1/2 ground cinnamon
- 1/4 heavy cream
- 1
Instructions:
1. Make the shortcake: Preheat the oven to 375°F Spray a 9-inch cake pan with nonstick vegetable spray. In a small bowl, stir 1 tablespoon sugar with the cinnamon. In a large bowl, whisk the flour with the remaining 1/2 cup of sugar, the baking powder, nutmeg, salt and baking soda. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Make a well in the center and add the buttermilk and the beaten eggs. Stir with a fork, until a dough forms. Scrape the dough into the prepared cake pan and bake for 35 minutes, until the top is golden, Brush the top of the hot cake with the melted butter and sprinkle with the cinnamon-sugar. Transfer the shortcake to a rack to cool for 10 minutes.
2. Meanwhile, make the filling: In a small bowl, pour the brandy over the raisins and let stand for 20 minutes. In a large skillet, melt the butter. Add the peaches, cover and cook over moderately low heat until the peaches just begin to soften, about 6 minutes. Reserve 1 tablespoon of the brandy. Add the remaining brandy and the raisins to the skillet along with the brown sugar and cinnamon. cook the peaches over moderate heat, stirring often, until glazed and crisp-tender, about 8 minutes.
3. In a medium bowl, whip the cream with the reserved 1 tablespoon of brandy until soft peaks form. Remove the shortcake from the pan and transfer to a serving plate or cake stand. Using a serrated knife, slice the cake in half horizontally; slide the top of the cake onto a plate. Spoon the peaches and their sauce over the bottom of the shortcake. Top with the other half of the cake. Cut the shortcake into wedges and serve with a dollop of brandy whipped cream.
4. Note: The shortcake can be baked up to 1 day ahead and kept at room temperature.
5. FYI: I like my whipped cream a little sweeter, so I add about 1 1/2 tablespoons sugar to heavy cream along with the 1 tablespoon of brandy before whipping the cream.
Title: Mango and Sticky Rice
Ingredients:
- 1 1/2 sticky rice
- 1 water
- 1/3 coconut milk
- 1/2 sugar
- salt
Instructions:
1. Rinse rice several times until the water runs clear. Soak in water above the level of the rice 6-8 hours or overnight. Steam rice until soft (or you can boil it in lots of water until it's translucent and soft). It WILL be sticky - it's supposed to be.
2. In the meantime, pour coconut milk into a saucepan and add salt and sugar. Heat just to a slow simmer - do not boil, as it will curdle. Remove from heat and reserve 1/3 cup to use as a sauce. Peel and slice mango.
3. When rice is done, pour remaining sauce over the rice and allow to sit until all sauce is soaked into rice.
4. To serve, scoop out a mound of sticky rice and serve with sliced mangoes on the top or the side. Use reserved sweetened coconut milk as a sauce if desired. Can also garnish with sesame seeds if desired. Best (in my opinion) eaten either room temperature or warm.
Title: Brown's Tiramisu
Ingredients:
- 4 eggs
- 2/3 sugar
- 2/3 cake flour
- 1 1/2 water
- 3/4 Amaretto
- 3/4 Kahlua
- 6 instant coffee
- 250 cream cheese
- 1 sugar
- 2 vanilla extract
- 2 milk
- 2 brandy
- 2 cocoa powder
Instructions:
1. Preheat the oven to 350°F If you haven't already, take the cream cheese out of the fridge to warm up, and refrigerate the mixing bowl you'll be whipping the cream inches. No, not inches, inches. No, INCHES. Look food.com, I know I'm ending a sentence with a preposition, but that doesn't make it okay to auto-correct me like this. Fine, I give up. Refrigerate the bowl in which you will be whipping the cream.
2. Mix the egg yolks with 1/3 cup sugar, and beat until pale and thickened.
3. Mix the egg whites with 1/3 cup sugar, and beat until stiff.
4. Fold the egg yolks into the egg whites. Fold in flour, 1/3 cup at a time.
5. Grease and flour a 13x9 pan, cover the bottom with wax paper. Pour the batter into the pan and smooth out the top.
6. Bake around 25 minutes, or until a toothpick comes out clean. Overbaking is not much of a problem, as it's going to be soaked in liquor before you eat it.
7. Let cake cool for a bit, then dump cake on a rack to cool some more. Wash out the pan.
8. When cake is cooled completely, cut in in half across its height, so that you have two layers like a sandwich.
9. Mix together all the ingredients listed under "Fuel" and set aside.
10. Beat the cream cheese and sugar together until fluffy.
11. Add the vanilla, milk, and brandy to the cream cheese, mix until blended and smooth.
12. In a separate bowl, beat the whipping cream until stiff.
13. Fold the cream cheese into the whipping cream, and set aside.
14. Grease the pan the sponge cake was baked in (I like to use peanut oil, but I've used canola or pam in the past, and it hasn't made much difference).
15. Put the bottom half of the sponge cake back into the pan, cut side up.
16. Pour half of the "Fuel" evenly over the sponge cake, try not to leave any dry spots. It should soak up very well.
17. Spread half of the Cream Cheese Mix over the cake. Be careful, as the soggy cake is very delicate, and can easily mix in with the topping! Smooth it out as much as possible. A plastic disposable trowel is great for this, be sure to wash it after you bring it home from the hardware store, and never use it for plaster!
18. Use a fine mesh sifter to generously dust the first layer with cocoa powder.
19. Lay the top half of the sponge cake on top of the cocoa, cut side up, so that the "Fuel" can soak in through the sponge.
20. Layer on the cream cheese mixture as you did before. Get the top layer as smooth and flat as you possibly can, it makes the presentation that much nicer.
21. Dust with cocoa powder. A generous dusting hides whatever imperfections you couldn't smooth out.
22. Cover the tiramisu, either with the pan's lid, or cling wrap. If you're using cling wrap, you may have to wipe the cocoa powder of the edges of the pan. FOR GOODNESS SAKE, BE CAREFUL! Don't spoil your beautiful presentation. You may want to use toothpicks to hold the cling wrap above the tiramisu, depending on the depth of your pan.
23. Chill tiramisu for 6 hours.
Title: Cornmeal-Pumpkin Dessert Souffles
Ingredients:
- 2 1% low-fat milk
- 1/2 sugar
- 6 granulated sugar
- 1 orange zest
- 1/2 yellow cornmeal
- 2/3 canned pumpkin puree
- 1/4 ground nutmeg
- 4 salt
- 1/4 confectioners' sugar
Instructions:
1. In a large heavy saucepan, combine milk, 1/4 cup sugar and orange zest; bring to a simmer over medium heat.
2. Discard orange zest.
3. Whisking constantly, add cornmeal in a thin, steady stream.
4. Cook, whisking, until thickened, about 2 minutes.
5. Whisk in pumpkin puree and nutmeg.
6. Simmer, stirring constantly, until very thick, about 10 minutes.
7. Scrape mixture into a large mixing bowl.
8. Place a sheet of plastic wrap directly over the surface.
9. Let cool to room temperature, about 45 minutes.
10. (The soufflé base will keep, covered, in the refrigerator for up to 2 days. Before continuing, bring to room temperature: place bowl over a pan of simmering water or microwave at medium power for 1 to 2 minutes.) Preheat oven to 400 degrees.
11. Lightly oil six 8-ounce soufflé dishes or ramekins or coat them with nonstick spray.
12. Coat the inside of each dish with 1 teaspoon sugar, tapping out the excess.
13. Line a small roasting pan with a folded kitchen towel.
14. Put a large kettle of water on to boil.
15. Shortly before serving, in a large mixing bowl, combine egg whites and salt; beat with an electric mixer at high speed until foamy and opaque, forming very soft peaks.
16. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until slightly firm peaks form.
17. Whisk one-fourth of the egg whites into pumpkin mixture until smooth.
18. With a rubber spatula, gently fold in remaining whites.
19. Divide among prepared dishes.
20. Place dishes in prepared pan.
21. Pour in enough boiling water to come halfway up the sides of the dishes.
22. Bake for 25 to 35 minutes, or until well risen and golden.
23. Remove from pan.
24. Dust with confectioners' sugar.
25. Serve immediately.
Title: Ginger Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 ground ginger
- 1/2 ground cinnamon
- 1 baking soda
- 1/4 salt
- 1/2 dark brown sugar
- 4 1/2 butter
- 1 egg
- 1/3 applesauce
- 1/4 molasses
- 1/3
- 3/4
Instructions:
1. Preheat oven to 350°.
2. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper.
3. Coat wax paper with cooking spray; set aside.
4. Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine flour, ginger, cinnamon, baking soda, and salt in a bowl, stirring with a whisk.
6. Place brown sugar and butter in a large bowl, and beat with a mixer at medium-high speed until well blended (about 3 minutes).
7. Add the egg, and beat well.
8. Beat in the applesauce and molasses (batter may look slightly curdled).
9. Reduce mixing speed to low. Add one-third of the flour mixture, and beat just until blended.
10. Repeat procedure with remaining flour mixture.
11. Add Guinness stout, and beat just until combined.
12. Scrape batter into prepared pan.
13. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean.
14. Cool in pan on a wire rack for 10 minutes; remove from pan.
15. Cool completely. Spread cake with whipped topping. Cut into 8 wedges.
Title: Creme De Menthe Brownies
Ingredients:
- 1 eggs
- 3 creme de menthe
- 1/2 creme de menthe
- 1/4 cream cheese
- 2 sugar
- 1/2
- 1
- 1/2
Instructions:
1. Lightly spray a 1-1/2 quart souffle dish with butter-flavored cooking spray.
2. Make a foil ring, 1-inch thick, for souffle dish to sit on inside a 5-quart slow cooker.
3. In medium bowl, combine brownie mix, 2 eggs, vegetable oil, and 1/4 cup creme de menthe. Stir using 50 strokes or use a hand blender on medium speed for 1 minute to combine. Fold in chopped mint thins. Transfer to prepared souffle dish and set aside.
4. In medium bowl, combine cream cheese, remaining egg, sugar, and 2 teaspoons creme de menthe. Using an electric mixer beat on low speed until smooth. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for marble effect.
5. Place souffle dish on top of foil ring in slow cooker. Lay 8 paper towels over top of slow cooker bowl and secure with lid . (This helps to trap steam.).
6. Cook on LOW setting for 4-1/2 to 6 hours. (Do not lift lid to check brownies for first 3 hours.).
7. Allow brownies to cool completely before cutting.
Title: Caramelized Apple Marmalade With Thyme
Ingredients:
- 10 tart green apples
- 5 fresh lemon juice
- 2 sugar
- 2 vanilla bean
- 1 ground cinnamon
- 1 fresh thyme
- 2
Instructions:
1. Peel, core, and cut apples into 1" pieces. Toss immediately with lemon juice. Set aside.
2. Stir together sugar, 1/2 cup of apple juice, and vanilla bean in large nonreactive shallow preserving pan. Place over high heat and bring to a boil. Cool, without stirring, until mixture caramelizes to a medium amber color. Add apple slices and accumulated juices, remaining apple juice, cinnamon, and thyme. (Caramel will clump together but will eventually remelt.) Continue cooking on moderately high heat, watching carefully so juices do not boil over. Turn apples over in the syrup until slices are completely glazed and translucent and there is little liquid left in pan, about 20-30 minutes. Remove vanilla bean. (Some of the apples will break apart.) Remove from heat.
3. Spoon into hot sterilized jars, wipe rims clean with damp towel, and seal with new lids and metal rings. Process in hot-water bath for 5 minutes. Remove, cool, check seals, label, and store.
Title: Lemon-Poppy Seed Baby Bundt Cakes
Ingredients:
- 2 1/2 unbleached flour
- 1 3/4 granulated sugar
- 2 1/2 baking powder
- 1/2 salt
- 2/3 reduced-fat milk
- 1 unsalted butter
- 2 lemon peel
- 1/3 fresh lemon juice
- 4 eggs
- 1 1/2 poppy seeds
- 2 confectioners' sugar
- 1 lemon peel
- 3 fresh lemon juice
- 1 poppy seed
Instructions:
1. Prepare Cake: Preheat oven to 325°F Spray two 6-cake mini Bundt pans with baking spray.
2. Blend flour, sugar, baking powder, salt, milk, butter, the 2 tablespoons lemon peel, the 1/3 cup lemon juice, the eggs and the 1-1/2 tablespoons poppy seed in large bowl with electric mixer on low speed until combined. Increase speed to medium; beat 3 minutes. Pour batter evenly into prepared pans. Bake 45 minutes or until wooden pick inserted near centre comes out clean. Let cool 10 minutes. Remove from pans to wire rack; cool completely.
3. Prepare Glaze: Whisk together confectioners' sugar, the 1 tablespoon lemon peel, the 3 tablespoons lemon juice and the 1 teaspoon poppy seeds until smooth. Add water by the half teaspoon to desired consistency. Spoon over cooled cakes.
4. Cook's Tips: If you have only one 6-cake mini Bundt pan, bake the first six mini cakes. After removing cakes from pan, make sure pan is cooled and washed before using again with remaining batter. To make one large cake, use a 12-cup Bundt pan. Bake in a preheated 350°F oven for 45 minutes or until a wooden pick inserted in centre comes out clean.
5. Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.
Title: Extra Moist Lemon, Sour Cream and Vanilla Pound Cake
Ingredients:
- 1/2 butter
- 3 sugar
- 6 eggs
- 1/2 sour cream
- 3 all-purpose flour
- 1 instant lemon pudding mix
- 1/4 baking soda
- 1 1/2 vanilla
- 1 lemons, zest of
- 2
- 1
Instructions:
1. Preheat oven to 325°.
2. Spray a Bundt pan with nonstick spray and set aside.
3. Cream together softened Butter and Sugar.
4. Add Eggs, one at a time and beat,then add Sour Cream.
5. Sift Flour and Soda together and add next along with the Instant Pudding.
6. Last add Vanilla, Lemon Extract, Juice and Zest, Mixing until batter is light and fluffy.
7. Pour into the sprayed Bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.
8. Warning! Some oven temperatures may vary so keep an eye on this one!
9. Serve with a Lemon Glaze or just sprinkle with Powdered Sugar.
10. Enjoy!
Title: Pumpkin Butter Baby Cakes
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 3/4 ground cinnamon
- 1/2 baking soda
- 1/4 salt
- 3/4 butter
- 1/2 sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 1 vinegar
- 2 lemon juice
- 1 evaporated milk
- 1/2 walnuts
- 1 walnuts
- 2 brown sugar
- 1 cornstarch
- 1/2 half-and-half
- 1/3 water
- 2 light corn syrup
- 1 butter
- vanilla
Instructions:
1. Preheat oven to 350°; grease twenty-four 2 1/2 inch muffin cups; set aside.
2. In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
3. In a large bowl, beat butter with an electric mixer on med-high speed for 30 seconds.
4. Add sugars, beating until combined.
5. Beat in eggs, pumpkin butter, and vanilla until combined.
6. Stir vinegar into evaporated milk (mixture will look curdled).
7. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
8. Stir in 1/2 cup walnuts.
9. Spoon batter into the prepared cups, filling about 3/4 full.
10. Bake for 18-20 minutes or until a toothpick inserted near centers comes out clean.
11. Cool in pans on wire rack for 5 minutes.
12. Remove from pans; if desired, cool cakes completely on racks.
13. Caramel Sauce-in a medium heavy saucepan, combine brown sugar and cornstarch.
14. Stir in half-and-half, water, and corn syrup.
15. Cook and stir over medium heat until bubbly (mixture might look curdled).
16. Cook and stir for 2 minutes more.
17. Remove from heat; stir in butter and vanilla.
18. To serve-place each warm or cooled cake on a dessert plate; top with broken walnuts.
19. Spoon about 1 1/2 tablespoons caramel sauce over each cake.
Title: Palmiers (French Puff Pastry Cookies)
Ingredients:
- 8 frozen puff pastry
- 2 granulated sugar
- vanilla
- chocolate
Instructions:
1. Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick – if not, roll it out to that thickness.
2. If your pastry cracks you can seal it together with a little water and your finger.
3. Preheat your oven to 400 degrees.
4. Line cookie sheets with parchment paper, or a section from a brown paper bag to fit.
5. Spread SUGAR on the counter like you would flour to roll out dough.
6. Lay out one sheet of pastry (keep 2nd sheet in fridge for now). Sprinkle the top with sugar as if you were rolling the dough out.
7. Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
8. Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
9. Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
10. Sprinkle with a light coating of sugar and place in the oven for 6 to 7 minutes.
11. Work on the second sheet at this time.
12. Pull out and turn cookies over and sprinkle that side. Bake 3-5 minutes more or until center is done and edges are golden.
13. Transfer to wire racks to cool, then store in an airtight container.
14. Optional items: Use cinnamon sugar in place of sugar.
15. The glaze can be drizzled over the top to finish it off.
Title: Wild Blueberry Pear Crumble
Ingredients:
- 2 Anjou pears
- 3 3/4 granulated sugar
- 3 all-purpose flour
- 2/3 walnut halves
- 1/4 granulated sugar
- 3 butter
- 3 cinnamon
- 3/4
- 2
- 1
Instructions:
1. Dice pears and place in a bowl.
2. Add wild blueberries and sugar and stir to combine. Divide mixture among four 2-cup heatproof ramekins.
3. In a bowl, combine flour, walnuts, and sugar. Drizzle butter over top and stir until coarse crumbs form.
4. Sprinkle evenly over top of fruit mixture. Bake in a 400F oven for about 20 minutes or until fruit is bubbly and top is golden. Let cool slightly.
5. Meanwhile, whip cream, vanilla sugar and cinnamon until firm peaks . Serve with pear crumble.
Title: Thermomix Apple and Zucchini Loaf (Gluten, Sugar,nut and Dairy F
Ingredients:
- 2 apples
- 1 zucchini
- 3/4 baking powder
- 1 dates
- 1/2 vanilla extract
- 1/4 cinnamon
- 5 coconut oil
- 1 sea salt
- 1/2 apple
- 1/4
- 1/2
- 1
Instructions:
1. Preheat oven to 180 degrees Celcius (350 degrees Fahrenheit).
2. Put 2 apples (peeled and cored), 1 zucchini (peeled, topped and tailed) and ½ cup (90 grams) dates into the mixing bowl. Mix for 5 seconds speed 6. Scrape down bowl.
3. Add the coconut flour, chia seeds, baking powder, eggs, vanilla, cinnamon, coconut oil and sea salt and mix about 30 seconds speed 5/6 or until mixed together.
4. Pour (or mould – the mixture is quite doughy) into a lined and buttered/oiled loaf tin and top with slices of apple and a sprinkle of coconut (or rapadura) sugar.
5. Bake for 30-45 minutes in a moderate (180 degrees Celcius/ 350 degrees Fahrenheit) oven until golden brown and cooked through.
Title: Doughnut Muffins
Ingredients:
- 3 flour
- 3/4 sugar
- 1/8 sugar
- 1/2 baking powder
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 1/2 nutmeg
- 1/4 ground cinnamon
- 1/2 butter
- 1 vanilla
- 2 eggs
- 3/4 milk
- 1/4 heavy cream
- 1/4 butter
- 1 sugar
- 1 ground cinnamon
Instructions:
1. Preheat oven to 350 degrees. Line a standard muffin pan with muffin cups.
2. In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed inches In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Combine the vanilla, milk and heavy cream.
3. With a spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix.
4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes.
5. To finish, Melt the butter for the dipping mixture in a small bowl. Combine the sugar and cinnamon in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
Title: Instant Pudding Frosting
Ingredients:
- 1 milk
- 1 instant pudding mix
- 1/4 powdered sugar
- 3 1/2 Cool Whip
Instructions:
1. With a whisk beat the pudding, sugar and milk together in a bowl.
2. Fold in the Cool Whip.
3. Keep this in the refrigerator until ready to use and eat immediately.
Title: Marshmallow Puddings
Ingredients:
- 450 cooking apples
- 1 sugar
- 125 raisins
- 2 lemon juice
- 12 marshmallows
- 1 cinnamon
- 1 nutmeg
Instructions:
1. Place apples, sugar,raisins, 60 mls water and lemon juice in pan.
2. gently cook till apples are soft and mushy, around 15 minutes.
3. Spoon this mixture into individual serving dishes.
4. Top each with 6 marshmallows.
5. Sprinkle with spices and sugar.
6. Place under a hot grill for about 2 minutes.
7. Serve hot.
Title: Kaimuki High School Carrot Cake
Ingredients:
- 2 flour
- 2 baking soda
- 1 salt
- 2 cinnamon
- 2 sugar
- 4 eggs
- 1 carrots
- 2 crushed pineapple
- 1 cream cheese
- 3/4 butter
- 8 vanilla
- 1/2 powdered sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Sift together flour, baking soda, salt and cinnamon.
3. In a separate bowl, beat sugar, eggs and oil together. Add to dry ingredients, mixing just enough to blend well.
4. Add grated carrots, crushed pineapple and nuts and mix well.
5. Pour into a greased and floured 9"x13" pan and bake 35 to 40 minutes. Cool completely before frosting.
6. For Cream Cheese Frosting:.
7. Beat cream cheese until fluffy. Cream butter into cream cheese, then add vanilla. Add powdered sugar; beat well until smooth.
Title: Butterfinger Ice Cream Shake
Ingredients:
- 4 ice cream
- 1 milk
- 2
Instructions:
1. Place ice cream and milk in a blender; mix on high until blended. Add Butterfinger candy bars and pulse until mixed in completely. Don’t over mix or you will have no Butterfinger chunks.
2. Top with whipped cream and additional crushed Butterfinger.
Title: Mom's Pie Crust
Ingredients:
- 1 flour
- 1/2 salt
- 1/3 butter flavor shortening
- 3
Instructions:
1. If you need a pre-cooked pie crust, preheat oven to 350 degrees.
2. Whisk flour and salt in mixing bowl.
3. Cut in shortening until the mixture resembles peas, using either a fork or an old-fashioned pastry tool.
4. Add most of the water, sprinkling it around. Mix with a fork, adding remaining water if needed. Be careful not to overwork dough after adding water.
5. Gently form into a ball with your hands, then into a disk shape. Wrap tightly with plastic wrap and place in the refrigerator for 5-10 minutes.
6. Sprinkle flour on dough board, rolling pin and your hands.
7. Gently roll out dough, turning in 1/8th turns at first and concentrating on inside of circle rather than outside.
8. Flip dough once, before it gets too thin. Before flipping, sprinkle flour on it.
9. When finished rolling, fold in half and transfer to pie plate.
10. Trim dough 1/2" outside of pie plate and turn under. Crimp with your fingers.
11. If you need a pre-cooked pie crust, prick the bottom of the pan with a fork a few times, then cook for about 12-15 minutes.
12. If needed, you can gently press the bottom of the crust down about half way through cooking.
Title: Slow Cooker Bread Pudding
Ingredients:
- 12 -14 raisins
- 1/2 eggs
- 5 water
- 3/4 vanilla
- 1 cinnamon
- 1/2 sweetened condensed milk
- 1
Instructions:
1. Spray inside of slow cooker with cooking spray.
2. Place ½ the bread cubes in cooker.
3. Sprinkle on raisins then cover with remaining bread cubes.
4. Mix remaining ingredients; pour over bread.
5. Cover and cook on high heat setting 2 ½ to 3 hours or until toothpick inserted in center comes out clean.