lumicero/recipes-ing2inst huggingface dataset:
Title: Stuffed Bananas (Haiti, Caribbean)
Ingredients:
- 2 raisins
- 4 dark rum
- 3 bananas
- 4 lime juice
- 1/2 butter
- 1/2 powdered sugar
- 3 cashews
- 1 1/2
Instructions:
1. Put raisins in a sml bowl w/2 tbsp of the rum & set aside to plump.
2. Peel bananas. Cut ea banana in half lengthwise & then in half crosswise. Place banana sections in a bowl w/the lime juice to prevent discoloration & set aside.
3. Beat the butter & sugar together in a bowl till the mixture is smooth & creamy. Add the remaining rum & beat thoroughly. Fold the chopped cashews into the butter mixture.
4. Carefully scoop out a cavity down the center of ea banana section about 1/2-in deep & fill it w/the nut & butter mixture. Place filled banana sections in a dish lrg enough to hold them in a single layer. Sprinkle w/the raisins & drizzle any rum not absorbed over them.
5. Chill for at least 2-3 hrs b4 serving 2 banana sections to ea person along side a 1/4 cup scoop of vanilla yogurt.
Title: Grandma's Apple Dumplings
Ingredients:
- 3 apples
- 3 water
- 1/2 sugar
- 1 baking mix
- 1 cinnamon
- 1/2 milk
Instructions:
1. Peel and dice the apples.
2. Boil the water.
3. When the water is boiled put the peeled and chopped apples, sugar and cinnamon.
4. Dumplings------------.
5. Put the baking mix in a small mixing bowl and pour in the milk stir until gooey.
6. Once the apples are soft put in tablespoon full of the gooey baking mix.
7. Stir the apple dumplings and let the dumplings stay on the oven boiling for 25 minutes.
Title: Amazing German Chocolate Cake
Ingredients:
- 1 flour
- 1 water
- 1 eggs
- 1/3
- 3
Instructions:
1. (I just use Baker's Joy spray with flour for the pan).
2. Place a rack in the center of the oven and preheat the oven to 350ªF. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
3. Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
4. Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
5. Slide the cake onto a serving platter and slice.
6. Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Title: Apple Turnovers
Ingredients:
- 400 pie apples
- 2 caster sugar
- 1/2 ground cinnamon
- 2 frozen puff pastry
- 1 egg
- 2 icing sugar
Instructions:
1. Place apples in a bowl with sugar and cinnamon. Mix well.
2. Cut pastry sheets into quarters.
3. Spoon 2 tablespoons of the apple mixture and 1 teaspoon jam onto one half of each pastry square.
4. Brush each square with a little of the egg around edge of pastry.
5. Fold over pastry to enclose filling, then pinch and fold edges to seal.
6. Place turnovers on oven trays lined with baking paper.
7. Brush tops with remaining egg.
8. Cook in a hot oven (200C) for 20 minutes, or until pastry is golden brown.
9. Sprinkle with some sifted icing sugar if desired.
10. The turnovers are best served warm.
Title: Midwinter Cake - Ladyfinger Pudding Coffeecake
Ingredients:
- 2 -3 vanilla pudding mix
- 1 instant coffee crystals
- 2 unflavored gelatin
- 6 milk
- 75 ladyfingers
- 1
Instructions:
1. For filling, in a large saucepan, combine pudding mix, coffee crystals, and gelatin. Stir in milk. Cook and stir over medium heat until boiling. Remove from heat; add chocolate. Stir until chocolate is melted. Transfer to a large bowl. Cover with plastic wrap. Cool for 45 minutes.*.
2. Meanwhile, line a 9x5x3-inch loaf pan with waxed paper or clear plastic wrap. Line bottom and sides with split ladyfingers.
3. Stir filling until smooth. Cool filling. Fold in the whipped cream. Spoon half of the filling into the ladyfinger-lined loaf pan. Cover filling with a layer of ladyfingers. Repeat layers. Cover; chill at least 8 hours or up to 24 hours.
4. To serve, uncover loaf and invert onto serving plate. Remove waxed paper or wrap. Garnish with additional whipped cream and slivered almonds, if you like. Slice into serving-size pieces.
Title: Cherry Cake - Apparently for Two
Ingredients:
- 1/3 butter
- 1/2 white sugar
- 2 eggs
- 1/4 flour
- 1 baking powder
- 1/2
- 1/4
- 1/3
Instructions:
1. Preheat oven to 350°.
2. Cream butter and sugar together.
3. Beat in eggs, one at a time.
4. Add extract and blend well.
5. Stir in flour, baking powder, ground almonds and cherries.
6. Pour into 2 greased mini loaf pans.
7. Bake for approximately 40 minutes or until wooden pick comes out clean.
Title: Buttery Apple Crisp
Ingredients:
- 4 apples
- 2/3 - 3/4 brown sugar
- 1/2 flour
- 1/2 oats
- 3/4 cinnamon
- 1/3 butter
- 1/2 margarine
- 2 cinnamon
- sugar
Instructions:
1. The ingredients as listed should make enough to fill an 8x8 square baking dish. For a 13x9 baking dish, I usually quadruple the recipe.
2. For the apples, tart is usually better. Apples will cook down, so for 13x9, 2 bags of apples usually does the trick. This will vary on the size of bag, and size of apples.
3. Preheat oven to 375 degrees F.
4. Spray a 13x9 baking dish with nonstick cooking spray.
5. Peel and slice apples, put into large bowl.
6. Sprinkle an extra 1/2 teaspoon of cinnamon, and 2 tablespoons of sugar on top of apples. Mix cinnamon and sugar through apples (I use my hands for this).
7. Place apples into baking dish.
8. In medium to large bowl, combine brown sugar, flour, oats, butter and cinnamon. Use your hands, it works the best.
9. Place the mixture on top of the apples, packing it down lightly to prevent it from falling off.
10. Place baking dish on top of cookie sheet to prevent ooze from dripping down into oven.
11. Bake at 375 for approximately 30 minutes or until top is golden brown (time may vary depending on your oven).
Title: Milk Risotto (Milk Rice "my Way")
Ingredients:
- 1 carnaroli rice
- 2 -3 milk
- 1 salt
- 1/4 lemon
- 1/2 vanilla extract
- 2 sugar
- 2 butter
- 2 sugar
- 1/4 cinnamon
Instructions:
1. Wash Canaroli rice under running water until water is almost clear.
2. Put rice into pot. Add two cups of milk, the lemon rind and salt. Bring to a boil. Stirring frequently to avoid sticking of rice and burning.
3. Reduce heat to medium high and boil for 15 to 20 minutes. It should be a soft boiling. Stir frequently to avoid burning.
4. If the milk is absorbed before the rice is done add a little more milk. The rice is done, when it is soft, but still has a bite. This should be after 15 minutes. If you like the rice more soft cook it longer. You should taste some rice corns from time to time (see not on cooking time).
5. After the rice is cooked to the consistency you like remove from heat and remove lemon rind. Add butter, sugar and vanilla extract. Stir.
6. If the consistency of the milk rice is too firm add some more milk or cream for desired consistency.
7. For serving: mix sugar with cinnamon.
8. Serve milk risotto warm. Serve sugar-cinnamon mixture, so that everyone can adjust sweetness. If you like not overly sweet, just sprinkle some cinnamon over the milk risotto.
9. NOTE on "Cooking Time": Carnaroli Rice needs about 15 minutes to be "al dente". If you like it more soft cook it longer for about 5 minutes. Taste from time to time some rice corns. I always start with 2 cups of milk, but depending on cooking time and desired "softness" of rice you may need more (up to 3 cups). If the milk is absorbed add just a little more milk. If you like the "pure" Risotto consistency, the consistnecy should be creamy and the spoon should build a wave, when you stir the rice.
10. NOTE on "Carnaroli Rice": I use this rice, because it gives the best results. You could use other rice varieties, like Arborio, but it should be a high quality short grain rice which is suitable for making a Risotto.
Title: Four Flavored Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 3 all-purpose flour
- 1 sweet milk
- 1/2 baking powder
- 1 vanilla flavoring
- 1
- 1 1/2
Instructions:
1. Cream butter, shortening, and sugar until light and fluffy.
2. Add eggs to mixture.
3. Sift all-purpose flour and baking powder. Add to creamed mixture while alternating with sweet milk.
4. Add rum, lemon, almond, and vanilla flavoring to mixture.
5. Place mixture in well-greased 10-in. tube pan.
6. Bake at 350 degrees for 1 1/2 hours or until done (may take a little longer).
Title: S'mores Bars
Ingredients:
- 3/4 butter
- 3 1/2 graham cracker crumbs
- 1 1/2 mini marshmallows
- 1 sweetened condensed milk
- 1
Instructions:
1. Preheat oven to 350.
2. Combine butter with graham cracker crumbs. Set aside 1/4 cup of the mixture. Press the remainder of the crumbs into a lightly greased 9 x 13 baking pan.
3. Evenly sprinkle chocolate chips over crust.
4. Top with marshmallows. Pour milk over top of the layers.
5. Bake for 20 minutes, then remove. Sprinkle the 1/4 cup of crumbs over the top of the marshmallows. Place back in oven and bake another 5 minutes.
6. Allow to cool completely, refrigerating at least an hour.
7. Cut into squares.
Title: Lemon Poppy Seed Muffins
Ingredients:
- 1/4 sea salt
- 1/4 baking soda
- 1/4 eggs
- 3 lemon zest
- 1/4 poppy seed
- 1/4
- 1
Instructions:
1. In a medium bowl combine coconut flour, salt and baking soda.
2. In a large bowl blend together eggs, agave, oil and lemon zest.
3. Blend dry ingredients into wet.
4. Fold in poppy seeds.
5. Spoon 1 tablespoon of batter into each greased mini muffin cup.
6. Bake at 350° for 8 to 10 minutes.
7. Cool and serve.
Title: Almond Kiss Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 1/4 sugar
- 40 powdered sugar
- 1 milk
- 1
- 4
- 1/4
Instructions:
1. In a mixing bowl, cream butter and sugars.
2. Beat in egg and extract.
3. Combine the flour, baking soda and salt; gradually add to creamed mixture.
4. Cover and chill for 1 hour or until easy to handle.
5. Roll dough into 1-inch balls, then roll in additional sugar.
6. Place 2-inches apart on ungreased baking sheets.
7. Bake at 325° for 10-12 minutes or until golden brown.
8. Immediately press a chocolate kiss into the center or each cookie.
9. Cool on wire racks.
10. Combine glaze ingredients; drizzle over cookies.
Title: Perfect Pie Crust
Ingredients:
- 4 all-purpose flour
- 1 salt
- 1 1/4 butter
- 1/4 red wine vinegar
- 1/2 vanilla extract
- 2
- 1
Instructions:
1. Cubed the crisco and butter into small pieces.
2. In a large mixing bowl, with a hand mixer, beat the flour and salt together on lower speed for about 30 seconds.
3. Add the crisco and butter and beat on medium until the mixture becomes meally.
4. Stir together the water, vinegar, and vanilla (optional).
5. Pour in the water slowly until the dough comes together.
6. Pour dough out onto plastic wrap and wrap.
7. Refringerate for at least 30 minutes or up to over night.
8. Use as needed.
Title: Peanut Butter Yo Yo's
Ingredients:
- 1/4 shortening
- 1/4 butter
- 1/2 margarine
- 1/2 peanut butter
- 1/2 sugar
- 1 brown sugar
- 1 1/4 egg
- 3/4 flour
- 1/2 baking soda
- 1/4 baking powder
- 1/2 salt
Instructions:
1. In a bowl, add the shortening, butter or margarine, peanut butter, granulated sugar, brown sugar and egg, and mix thoroughly.
2. Blend in well all the remaining ingredients, except the jam.
3. Cover and chill at least 6 hours, or overnight.
4. Preheat oven to 375; lightly grease baking sheets.
5. Shape the dough into 3/4" balls and place about 2" apart on a the prepared baking sheet.
6. Bake for about 10 minutes, or until set but not hard.
7. Remove from oven, let sit for about a minute, then remove to a rack to cool.
8. When cool, put the cookies together in pairs with the jelly to make sandwich cookies.
9. Makes about 4 1/2 dozen cookies.
10. NOTE: If using self-rising flour, omit the baking soda, baking powder& salt.
11. Make about 64 cookies, or 32 sandwich cookies.
Title: Two Second Ginger, Cream & Grape Dessert
Ingredients:
- 2 green seedless grapes
- 2 red seedless grapes
- 3/4 sour cream
- 6 crystallized ginger
Instructions:
1. Place a 1/2 cup of green grapes and a 1/2 cup red grapes in an individual serving dish.
2. Add a quarter of the our cream on top.
3. Drizzle 1 1/2 tbs of chopped ginger on top.
4. Repeat 4 times.
5. Serve.
Title: Banana Oat Cookies
Ingredients:
- 3 bananas
- 1/2 butter
- 1 brown sugar
- 4 rolled oats
- 3 flour
- 2 milk
- 1/4 baking soda
- 1 1/2 salt
- 1/2 vanilla
- 1 chocolate chips
Instructions:
1. Mix first 3 ingredients together in a bowl. Add egg whites and mix.
2. Add remaining ingredients except nuts and/or chocolate chips.
3. After dough is mixed add nuts and/or chocolate chips.
4. Batter will seem too liquid but drop on cookie sheet anyway.
5. Bake at 350 degrees F. for 12 to 15 minutes.
Title: Vegan Pumpkin Cream Cheese Frosting
Ingredients:
- 8 tofutti better-than-cream-cheese
- 1/4 canned pumpkin
- 1/4 butter
- 1 vanilla
- 1/2 confectioners' sugar
- 4
Instructions:
1. Blend cream cheese, pumpkin, butter, OJ, and vanilla at medium speed until smooth.
2. Add sugar and beat until light and creamy, about 5 minutes.
Title: Himmel Torte Cake Filling
Ingredients:
- 4 sugar
- 1 cornstarch
- 2 sour cream
- 2 vanilla extract
- 1
Instructions:
1. Mix sugar and cornstarch together and add to egg yolks.
2. Stir in sour cream and cook in double boiler until it coats the spoon.
3. Add the flavorings and stir well.
4. Let cool to room temperature before assembling cake.
Title: Thumbprint Cookies
Ingredients:
- 3/4 margarine
- 2/3 sugar
- 2 vanilla
- 1 egg
- 2 flour
- 1/2 baking powder
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Beat margarine and sugar together until fluffy; add vanilla and egg and beat well.
3. Stir in flour and baking powder.
4. Roll into balls and press thumb into the middle of the cookie, fill with half a tsp or so of jelly.
5. Bake for 12 to 15 minutes.
Title: Chocolate Cake
Ingredients:
- 2 2/3 all-purpose flour
- 2 1/4 sugar
- 1 cocoa powder
- 2 baking soda
- 1 salt
- 3/4 distilled white vinegar
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees. Have ready a 13 x 9-in. baking pan.
2. Put all dry ingredients into the ungreased pan. Stir with a whisk until blended.
3. With a wooden spoon, make 3 "wells" in the mixture.
4. Pour oil into one well, vinegar in another, and the vanilla in the third.
5. Pour 2 cups of lukewarm water over the entire thing. Stir until blended, scaping the sides, corners and bottom of the pan.
6. Use a paper towel to wipe excess batter from the sides of the pan.
7. Bake 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove from the oven to a wire rack and sprinkle chocolate chips over cake.
9. Let stand 5 minutes until soft, then spread in decorative swirls.
10. Let cool completely.
11. Enjoy!
Title: Almond Apricot Balls
Ingredients:
- 1 flour
- 1/2 salt
- 1/2 butter
- 3/4 moist coconut
- 1/2 sugar
- 1/3 egg
- 1 vanilla
- 1/2
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add egg yolk and vanilla; mix well.
3. Add sifted dry ingredients gradually; mix.
4. Mold into small balls.
5. Dip balls into lightly beaten egg white and roll in chopped nuts and coconut.
6. Place on greased cookie sheets and press top of each cookie gently with thumb.
7. Bake at 300° for about 24 minutes.
8. While cookies are still warm, fill centers with apricot preserves.
9. If desired, dust with confectioners' sugar.
Title: Fig and Raspberry Cobbler
Ingredients:
- 2 fresh figs
- 2 fresh raspberries
- 1 white sugar
- 1/2 brown sugar
- 2 flour
- 2 ginger
- 1 fresh lemon rind
- 3 cinnamon sticks
- 1 ground cinnamon
- 1 No-Fail Pie Crust
- 1 white sugar
Instructions:
1. In a medium or large saucepan over low heat combine half the figs and half the raspberries with the sugars, flour, ginger, lemon rind, cinnamon stick and ground cinnamon.
2. Cool for 40 minutes stirring occasionally.
3. Prepare pie crust and preheat oven to 475 degrees.
4. Stir in remaining figs and raspberries.
5. Remove from heat and discard cinnamon stick.
6. Roll out 1/2 of the pie dough and line the bottom of a 2 quart baking dish.
7. Fill with fig-raspberry mixture.
8. At this point you can roll out the dough and cut into 1 inch strips for a lattice top or tear the crust and top as you will.
9. Sprinkle top with the 1 tablespoon sugar and bake for 30 minutes or until crust is a nice light golden brown.
10. Remove and place on a wire rack for 30 minutes.
11. Serve warm with vanilla ice cream or chill.
Title: Strawberry Chocolate Meringue
Ingredients:
- 3 cream of tartar
- 1/4 vanilla
- 1 sugar
- 1 cream cheese
- 1/2 brown sugar
- 1 milk
- 1/2 vanilla
- 1/2 fresh strawberries
- 2 shortening
- 1/2
- 1
- 3
- 2
Instructions:
1. Place egg whites in mixing bowl; let stand at room temp for 30 minutes.
2. Add cream of tartar and vanilla; beat on medium speed until soft peaks form.
3. Gradually beat in sugar, 1 Tablespoon at a time, until stiff peaks form.
4. Fold in almonds.
5. Line a baking sheet with parchment paper.
6. Trace a 9-inch circle on the paper.
7. Spoon meringue evenly over circle, forming a 1-1/4 inch rim.
8. Bake at 300-degrees for 45 minutes.
9. Turn oven off and do not open door.
10. Let meringue dry for 1 hour.
11. Cool on baking sheet on wire rack.
12. When completely cool, remove meringue from parchment paper.
13. In a mixing bowl, beat cream cheese and brown sugar until smooth and fluffy.
14. Beat in cocoa, milk and vanilla.
15. Fold in whipped cream.
16. Spoon into the meringue shell.
17. Top with strawberries.
18. Melt chocolate and shortening: drizzle over berries.
Title: Milky Way Frosting:)
Ingredients:
- 4 butter
- 2 vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. Melt the butter and Milky Ways together in a heavy saucepan, stirring constantly over low heat until the mixture is completely melted and smooth.
2. Remove pan from heat; beat in the vanilla and powdered sugar until of spreading consistency.
3. Spread on warm cake, cupcakes, cookies, or brownies while the frosting is warm and pliable.
Title: Diabetic Wacky Chocolate Cake
Ingredients:
- 1 1/2 cake flour
- 1/4 sugar substitute
- 2 baking soda
- 1 salt
- 1/2 water
- 1 vinegar
- 1 liquid shortening
- 1/4 vanilla
- 1 egg
- 1
Instructions:
1. Combine cake flour, cocoa, sugar substitue, baking soda and salt in sifter.
2. Sift into large bowl.
3. Add remaining ingredients and beat to mix.
4. Pour into 9 inch square baking dish.
5. Bake 375F 35-40 mins or til done.
6. MICROWAVE DIRECTIONS:.
7. Cook on medium 10-11 minutes turning dish 1/4 turn every five minutes.
Title: Rose Kennedy's Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 eggs
- 1 salt
- 1 vanilla extract
- 2 baking soda
- 2 walnuts
- 1 1/2 Cool Whip
- 8 confectioners' sugar
- 1 1/2 walnuts
- 1/2 cream cheese
- 8 margarine
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. CAKE:
3. In mixing bowl beat eggs. Add sugar, flour and salt. mix well. Add vanilla extract, pineapple and walnuts; mix well.
4. Spray an 11 x 17-inch pan.
5. Add baking soda to mixture and pour in pan.
6. Bake 30 to 35 minutes.
7. Cool completely before frosting cake.
8. FROSTING:
9. Melt margarine.
10. Put margarine, cream cheese and Cool Whip in bowl; mix well.
11. Add nuts.
12. Add sugar and mix well.
13. Pour over cake. Refrigerate at least 1 hour before serving.
Title: Caramel Frosting for Angel Food Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 milk
- 3 1/4 powdered sugar
Instructions:
1. Melt the butter in a saucepan and then add the brown sugar.
2. Boil and stir for at least one minute.
3. Take the saucepan off the heat and add the milk.
4. With a hand mixer beat in the powdered sugar, one cup at a time until the spreading consistency is right for you.
5. It should not be a very thick consistency for angel food cake, because it will harden as it cools.
Title: N'awlins Bourbon Glazed Bread Pudding
Ingredients:
- 12 milk
- 1 eggs
- 3 sugar
- 2 vanilla
- 2 pecans
- 1 seedless raisin
- 1/3 butter
- 2 margarine
- 1 1/2 sugar
- 1/3 water
- 3/4 butter
- 1/2 margarine
- 1 Bourbon
- cornstarch
Instructions:
1. Cut the bread into one-inch cubes and; if the bread is fresh, let it dry at room temperature for about 30 minutes. Place the cubes in a large mixing bowl. Cover with milk and let stand about 15 minutes until milk is absorbed.
2. Preheat the oven to 350 degrees.
3. In a small mixing bowl, beat the eggs, sugar, and vanilla until thick and creamy. Add pecans and raisins, pour over the soaked bread cubes, and stir until mixed.
4. Grease a 9 x 11 x 2-inch baking dish ( or 2 6-cup dishes. Spoon the pudding mixture into the baking dish(es) and dot the surface of the pudding evenly with butter.
5. The pudding must bake in a water-bath, so place a larger shallow pan in the center of the preheated oven. Set the dishes dishes in it and pour boiling water into the outer pan to a depth of 1 inch. Bake for 55-65 minutes, until a knife inserted in the center of the pudding comes out clean. Let stand at room temperature for at least 10 minutes before serving.
6. To make the Bourbon Sauce: Combine the sugar with the water in a heavy 2-quart saucepan. Bring to a boil without stirring. Insert a candy thermometer and let simmer until the mixture reaches 238 depgrees, about 4-5 minutes. Remove the thermometer.
7. Lower the heat and add the pieces of butter all at once. Stir rapidly with a wire whisk until the butter has been absorbed and the mixture is creamy. Remove the pan from the heat.
8. Blend the bourbon and cornstarch together until well combined and stir into the sauce. Beat with a whisk until smooth. Return the sauce to the heat and whisk for a minute or two, just until it reaches a hard boil and bubbles up in the pan. If the sauce remains hot for too long a time or is overcooked, it will eventually become grainy from the evaporation of the liquid. To remedy this, simply add a tablespoon or two of water and reheat, whisking constantly to a hard boil. Remove from the heat. Serve over the warm bread pudding.
9. Note: The one large pudding will make 10-12 servings. If your group is small, make the pudding in the two 6-cup dishes. Serve the one and store the other in the refrigerator for up to 4 days, or freeze it for up to 4 months. To serve, bring to room temperature,l then heat at 300 degrees for about 20 minutes until it is warm through. The sauce may be made in advance and stored in the refrigertor for up to a month. To serve, bring it to a boil in a small heavy saucean over medium heat, whisking constantly. If the sauce sugars, remedy it as above.
Title: Holiday Mincemeat Cake
Ingredients:
- 3 1/2 all-purpose flour
- 3 1/2 baking powder
- 1 baking soda
- 3/4 salt
- 3/4 butter
- 4 margarine
- 1 1/2 vanilla
- 1 granulated sugar
- 3 eggs
- 1 milk
- 3/4 icing sugar
- 1
Instructions:
1. Stir the flour, baking powder, baking soda and salt together; set aside.
2. Cream the butter, orange rind and vanilla in a large bowl with an electric mixer until light.
3. Beat in the sugar.
4. Add the eggs, one at a time, beating well after each addition.
5. Blend in the mincemeat.
6. Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
7. Stir in the nuts.
8. Turn the batter into either a greased 12-cup Bundt or tube pan or a greased 9" x 13" cake pan.
9. Preheat the oven to 350 degrees F.
10. If using a Bundt pan, bake for 55 to 60 minutes or until done.
11. If using a cake pan, bake for 45 to 50 minutes.
12. In either case, cool in the pan for 10 minutes.
13. Remove from the pan and cool completely.
14. Dust with icing sugar before serving.