lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Tres Leches
Ingredients:
- 1 water
- 1/2 eggs
- 1 1/4 sweetened condensed milk
- 3 heavy cream
- 1 evaporated milk
- 3/4 vanilla extract
- 3/4 ground cinnamon
- 1 chocolate
- 3
- 1/2
- 2
Instructions:
1. PREPARE and bake cake mix according to package directions for 13x9-inch cake using the oil, water and eggs. While cake is baking, prepare topping.
2. COMBINE sweetened condensed milk, cream, evaporated milk and vanilla in large bowl. Slowly whisk in cocoa and cinnamon. Whisk until cocoa is blended into milk.
3. REMOVE cake from oven. Cool 10 minutes. Using a meat fork or skewer, pierce surface of cake several dozen times. While cake is still warm, pour half the milk mixture over top. Let soak for one minute. Pour remainder over cake. Cover. Chill 1 hour. Spread with whipped topping. Sprinkle with chocolate decors.
Title: Low Fat/ Low Sugar Fruitcake
Ingredients:
- 1 sultana
- 1/2 raisins
- 1/2 brandy
- 2 water
- 1 pumpkin
- 1 eggs
- 2 low-fat milk
- 1/2 pecans
- 1/2 walnuts
- 1/2 fresh lemon rind
- 1 mixed spice
- 1 cinnamon
- 1 self raising flour
- 1 white lily self-rising flour
- 1 bicarbonate of soda
- 1
- 1/2
Instructions:
1. Preheat oven to 200 degrees Celsius.
2. Mix sultanas, raisins, cherries, brandy, water and soak overnight.
3. Mix pumpkin, eggs, applice juice, and milk in a bowl.
4. Add soaked fruit, nuts, rinds and spices, then flours and bicarbonate of soda.
5. Mix well with a wooden spoon as you add the flours.
6. Spoon into a lightly greased tin.
7. Bake for 10 minutes at 200 degrees C, then turn down to 180 degrees C and cook until baked through (approximately 1 hour).
8. Cool on a cake wire.
9. Store in the refrigerator.
Title: Mardi Gras King Cake
Ingredients:
- 1/2 active dry yeast
- 2 granulated sugar
- 1/4 creme fraiche
- 2 sour cream
- 2 eggs
- 1 vanilla extract
- 4 unsalted butter
- 1 kosher salt
- 4 bread flour
- 1/2 brown sugar
- 1 ground cinnamon
- 1 kosher salt
- 12 cream cheese
- 3 powdered sugar
- 1 vanilla extract
- 1 kosher salt
- 3 warm water
Instructions:
1. FOR THE CAKE:
2. Gently heat the milk to a warm body temperature (about 100 degrees). In a small bowl, whisk the warm milk with the yeast and sugar. Set aside for 5 to 10 minutes until bubbly.
3. In the bowl of a stand mixer fitted with the paddle attachment, add the creme fraiche, eggs and vanilla extract. Mix on low to combine. Add the yeast mixture, melted butter and 1 teaspoon of kosher salt.
4. On low speed, add the flour one cup at a time, and mix until the dough comes together. It’s okay if it’s not completely smooth, there is more kneading to come!
5. Remove the dough from the bowl, and place on a large counter or work surface. Divide the dough into 3 equal portions. Working with one portion at a time, add desired amount food coloring and knead by hand to distribute evenly. This will take some time, and it’s okay if the color is streaky — it’s more important that the dough is smooth. Well-fitted disposable gloves are great to prevent staining your hands.
6. Place the colored dough balls into three small, greased bowls and cover with plastic wrap. Let them rise for 45 minutes to an hour in a warm spot. The dough is ready when it is almost doubled in size.
7. In a small bowl, stir together the brown sugar, ground cinnamon and 1 teaspoon kosher salt.
8. Lightly flour the work surface and roll each dough portion out to roughly 18 by 6-inch rectangles. Evenly scatter the brown sugar filling over each rectangle. Roll each piece of dough into a spiraled log, like a cinnamon bun, moistening the end with water to seal.
9. Once all three pieces are rolled, joint the ends of all three together with some water and braid the logs together. Move the braid to a parchment lined baking sheet and form the braid into a large ring, joining the ends together by firmly pressing them together with warm water.
10. Cover the sheet with plastic wrap and let rise for 20 to 30 minutes. Preheat your oven to 375 degrees F.
11. Once the ring has puffed slightly, bake at 375 degrees F for 30 to 35 minutes. It should be golden brown on top, and not gooey when poked with a knife. Let cool.
12. FOR THE ICING:
13. In the bowl of an electric mixer fitted with a paddle attachment, beat together the cream cheese, powdered sugar, vanilla extract and salt until smooth. Add the warm water. Divide the icing into three portions and tint with the desired amount of food coloring.
14. Ice the cooled cake as desired. To get a stringy effect, use 3 piping bags with very small tips and zig zag the icing over the cake alternating the colors.
Title: Cooked Chocolate Frosting
Ingredients:
- 1 milk
- 3 flour
- 1/8 salt
- 8 dark chocolate
- 1 white chocolate
- 1 1/2 butter
- 2 confectioners' sugar
- 1 vanilla extract
Instructions:
1. Whisk milk, flour, and salt in a small saucepan over medium heat until the mixture thickens and begins to bubble — 1 to 2 minutes. Transfer to a small bowl and let cool.
2. Melt either dark chocolate or white chocolate. Set aside to cool.
3. Beat butter, confectioners' sugar, and cocoa (for white chocolate frosting, omit cocoa) together until light and fluffy. Beat in the cooled chocolate and add milk mixture and vanilla extract (dark chocolate frosting only) until smooth and fluffy. Use immediately.
Title: Rozen Cake
Ingredients:
- 300 ground walnuts
- 250 -300 milk
- 250 butter
- 5 icing sugar
- 250 milk
- 20 icing sugar
- 1/2 lemon juice
- 250
- 2
- 8
- 1 -3
- 5
Instructions:
1. Pour hot milk over ground walnuts to obtain a thick, creamy paste.
2. Cream the butter, add walnut paste and mix some more until the mixture is uniform.
3. Whisk the egg whites into stiff peaks adding slowly the icing and vanilla sugar. Fold the egg whites into the walnut cream by hand so it evens out.
4. To assemble the cake divide the walnut filling into 7 equal parts (use seven equal cups or small bowls).
5. Take a large serving tray and place the first cake crust on it. Sprinkle with a little warm milk (but very sparingly) and immediately spread the 1/7th of the filling over it. Cover with the next layer, sprinkle with milk and spread the filling. Repeat with the remaining crusts, save the best one for the top.
6. Place parchment paper over the top layer, weigh the cake down with a heavy object (large, full tins, milk bricks and such). Leave in a cold place for at least 12 hours. Take the cake out of the fridge and bring to the room temperature (at least 3 hours) before glazing.
7. For the pink glaze whisk the egg whites into stiff peaks. Set 2-3 tablespoons of the beaten egg whites aside for later.
8. Add the icing sugar, lemon juice, sunflower oil and food coloring and whisk until the mixture is thick and shiny. If the mixture is too dry add the saved egg whites.
9. Run under hot tap water long and wide knife and spread evenly the glaze on the top crust. Place the cake in the fridge for couple of hours so the icing can harden.
10. Cut the cake into rectangles and serve.
Title: Lasagna Noodle Kugel
Ingredients:
- 8 unsalted butter
- 4 cream cheese
- 8 sour cream
- 8 eggs
- 4 sugar
- 1/3 vanilla extract
- 1 kosher salt
- 1/2 golden raisins
- 6 nutmeg
- 4
- 1
Instructions:
1. Spray an 8 by 8-inch glass baking dish with nonstick spray and set aside.
2. Preheat the oven to 350 degrees F.
3. Cook the noodles to al dente according to the package directions and drain.
4. Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips.
5. Toss the noodles and 1 tablespoon of the butter together in a medium bowl.
6. Puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds.
7. Pour the cream cheese mixture over the noodles, add the apricots and raisins, and stir to combine.
8. Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg.
9. Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes.
10. Cool for 15 minutes before serving.
Title: Devil's Food Squares
Ingredients:
- 1/2 margarine
- 1/2 shortening
- 4 boiling water
- 1 sugar
- 2 buttermilk
- 2 baking soda
- 1/2 cinnamon
- 1 eggs
- 1 salt
- 2 vanilla
- 1 margarine
- 1 milk
- 1/2 powdered sugar
- 4 vanilla
- 6
- 1
Instructions:
1. Mix the first 4 ingredients and bring to boiling point, Combine the next two ingredients and pour the hot chocolate mixture over; Add the remaining ingredients; Bake in 9x13 pan at 400 degrees for 20 minutes.
2. Icing; Bring margarine,cocoa and milk to boiling point over low heat, Add powdered sugar, vanilla and nuts, Ice cake while hot.
Title: French Apple Pie Cake
Ingredients:
- 3/4 butter
- 4 eggs
- 1 sugar
- 1 -2 vanilla
- 1/8 salt
- 1/8 baking powder
- 1 1/2 flour
- 3/4 sugar
- 3/4 brown sugar
- 1 apple
- 2 powdered sugar
Instructions:
1. Melt the butter, let it cool down a bit while you peel your apples. Peel and Slice the apples thinly.
2. Put your sugar, eggs, vanilla sugar, butter, salt and apple juice in a bowl and mix with a handheld electric mixer until foamy.
3. Pour the flour, baking powder, and salt into the batter and mix until smooth.
4. Add about 3/4 of your apples to the batter and stir until mixed. Pour the batter into a greased and floured round cake pan and smooth the top. Add the rest of the apples by arranging them on top of the batter. Bake at 375 degrees for about 50-60 minutes, checking it at about 35. If the top is getting too dark, cover with foil and contiue cooking.
5. Allow the cake to cool for about 1 hour and dust with powdered sugar and serve.
Title: Chocolate Orange Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1 egg
- 1 1/2 vanilla
- 2 1/2 all-purpose flour
- 2 orange zest
- 1
Instructions:
1. Beat butter 30 seconds on medium. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer, stir in remaining flour with wooden spoon.
2. Melt chocolates together and slightly cool. Divide dough in half. Stir orange peel into half, and melted chocolate in the other. Cover and chill 1 hour.
3. Shape each dough half into 10 inch long roll. Wrap in plastic and chill for 2-4 hours until firm enough to slice.
4. Cut rolls length wise into halves. Reassemble rolls, alternating chocolate and orange. Wrap and chill until firm enough to slice, about 30 minutes.
5. Preheat oven to 375. Cut rolls into ¼ inch thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 7-9 minutes or until edges are lightly browned. Be careful not to overbake, they will still be soft until they cool. Cool 2 minutes on cookie sheet, then transfer to wire rack to finish cooling.
Title: Fried Strawberries With Honey Cream
Ingredients:
- 4 fresh strawberries
- 5 flour
- 1 sugar
- 1 eggs
- 2 dry white wine
- 1/2 sugar
- 2 honey
- 1/2
- 1 1/4
- 1
Instructions:
1. Wash strawberries and remove stems; Pat dry with paper towels; Set aside.
2. Whip Cream and Honey in a bowl until thick and put in fridge.
3. In a large saucepan or deep fryer heat 2 inches oil to 375 degrees.
4. Combine flour and 1 tablespoon sugar; Make a well in the center.
5. Combine eggs, wine and the 2 tablespoons oil;
6. Add to flour mixture and beat until smooth.
7. Dip berries, a few at a time, into batter.
8. Fry strawberries in hot oil for 1 to 2 minutes.
9. Remove with slotted spoon; drain on paper towels.
10. While still warm, roll in the remaining 1/2 cup sugar.
11. Cool slightly before eating.
12. Serve warm with Honey Cream.
Title: Sweet Potato Pone Aka Potato Pound of Belize
Ingredients:
- 2 sweet potatoes
- 4 gingerroot
- 1 raisins
- 1 cinnamon
- 2 nutmeg
- 2 brown sugar
- 4 pure vanilla extract
- 2 coconut milk
- butter
Instructions:
1. Grease a 9x13 pyrex dish.
2. Preheat oven to 450.
3. Wash, peel, and grate sweet potatoes.
4. In large bowl, combine sweet potatoes, ginger, raisins, cinnamon, sugar and vanilla.
5. Mix well.
6. Add milk and butter; stirring to incorporate throughout mixture.
7. Pour into pyrex dish.
8. Bake on the bottom shelf of your oven for 30 minutes.
9. Lower oven temperature to 350.
10. Move dish to top shelf.
11. Cook for an additional hour until top is brown, knife comes out clean.
12. The top will look very sticky.
Title: Chocolate Raspberry Souffle
Ingredients:
- 9 bittersweet chocolate
- 3 frozen raspberries
- 6 sugar
- 1.5 sugar
- 1 1/2 cream of tartar
- 1/3 heavy cream
- 9
- 1/2
- 2
Instructions:
1. Fit the souffle dish, or dishes, with doubled bands of foil, brushed with vegetable oil. The foil should extend about 3 inches above the rim of the dish(es).
2. Using a double-boiler, or heat-safe bowl over saucepan with simmering water, melt both chocolates, stirring occasionally, until smooth.
3. In a separate bowl, beat egg YOLKS, until they are thick and pale.
4. In a small saucepan, combine the raspberry juice with 1 1/2 T of sugar. Bring to a simmer, then add to the egg yolks in a very slow stream, beating constantly. If you add too quickly, it will cook the yolks. Continue to beat mixture for 1 minute.
5. Add yolk/raspberry mixture to chocolate in the same manner as above.
6. In a large bowl, beat egg WHITES until frothy, then add the cream of tartar. Continue to beat until the whites hold soft peaks. Add the 1/3 cu sugar a little at a time and continue beating until whites have stiff, glossy peaks.
7. In a chilled bowl, beat the cream until is has stiff peaks.
8. Stir 1/4 of the whites mixture into the chocolate mixture, then fold in the remaining whites. Just before they are fully incorporated, fold in the whipped cream.
9. Spoon mixture into the prepared souffle dish(es), cover loosely and chill for at least 3 hours or until set. Remove collar just before serving.
10. Can be made up to 1 day in advance.
Title: Russian Blueberry and Raspberry Pudding
Ingredients:
- 1 blueberries
- 1 raspberries
- 1 low-fat yogurt
- 1/4 mascarpone cheese
- brown sugar
- mint
Instructions:
1. Preheat broiler.
2. Divide the berries among 4 individual oven proof dishes.
3. Top each with 1/4 of the yogurt (or mascarpone cheese) and sprinkle with 1 tablespoon of brown sugar.
4. Broil for about 3 minutes or until the sugar melts and caramelizes on the top.
5. Serve with a garnish of mint.
Title: Bananas Horneada
Ingredients:
- 8 chocolate
- 8 cashew nuts
- 8 phyllo dough
- 1 butter
- 3 bananas
- 10 powdered sugar
- 4
Instructions:
1. Combine milk chocolate, Swiss chocolate, and cashews; set aside.
2. Place phyllo on cutting board; slightly butter the top.
3. Repeat process with remaining phyllo dough.
4. Cut dough into pieces large enough to wrap a banana in; brush butter over the top of the dough pieces.
5. Sprinkle chocolate mixture over the dough.
6. Roll each banana in a sheet of dough.
7. Place bananas on a sheet pan.
8. Brush butter over the top of the dough.
9. Sift powdered sugar over the bananas.
10. Bake bananas in a 500 degree Fahrenheit oven until golden brown.
11. Cut off the ends of the bananas before serving.
Title: Super Easy Non-Churro Churro's
Ingredients:
- 4 butter
- 4 sugar
- 8 cinnamon
- 2
Instructions:
1. If waffles are premade, put in toaster. If waffles are fresh, use immediately after making.
2. Spread waffle with softened butter.
3. Mix Cinnamon and Sugar together in small bowl. You can change the ratio to your own liking.
4. Sprinkle Cinnamon and Sugar mixture over waffle and shake off excess.
5. Roll waffle up and enjoy!
6. ***You can also add a little ginger, nutmeg, and/or cloves for a really spicy taste!***.
Title: Mexican Chocolate Macaroons
Ingredients:
- 1 sugar
- 1 3/4 ground cinnamon
- 1/2 vanilla
- 3/4
- 1
- 2
Instructions:
1. Preheat oven to 400 degrees F. Grease baking sheets; set aside.
2. Place 5 squares chocolate in food processor; process until coarsely chopped. Add 1 3/4 cups almonds and sugar; process using on/off pulsing action until mixture is finely ground. Add cinnamon, vanilla and egg whites; process just until mixture forms moist dough.
3. Form dough into 1-inch balls (dough will be sticky). Place about 2 inches apart on prepared baking sheets. Press 1 almond on top of each cookie.
4. Bake 8-10 minutes or just until set. Cool 2 minutes on baking sheets. Remove cookies from baking sheets to wire racks. Cool completely.
5. Heat remaining 3 squares chocolate in small saucepan over very low heat until melted. Spoon chocolate into small resealable plastic food storage bag. Cut small corner off bottom of bag with scissors. Drizzle chocolate over cookies.
6. For long-term storage, allow cookies to stand until chocolate drizzle has hardened. Store in airtight containers.
Title: Giant Chocolate Chip Cookie Cake
Ingredients:
- 1 unsalted butter
- 1 light brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 1/2 pure vanilla extract
- 1 1/2 bittersweet chocolate chips
- 3/4 white chocolate chips
- 1/2 walnuts
- 1/2
Instructions:
1. Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.
2. In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.
3. In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Title: Beat and Bake Sponge Cake
Ingredients:
- 125 margarine
- 200 sugar
- 300 flour
- 2 baking powder
- 1/2 milk
- 2 eggs
- 1 vanilla essence
Instructions:
1. Heat the oven to 180 deg Celsius.
2. Grease 2 16cm tins.
3. Put all ingredients into a bowl and beat slowly for 3 minutes.
4. When well mixed pour into the tins and bake for 25-30 minutes until golden brown.
5. Ice with your favourite recipe and flavour.
Title: Date Pudding
Ingredients:
- 1 1/4 flour
- 1/4 baking powder
- 1/4 salt
- 3/4 walnuts
- 1 1/2 dates
- 1 baking soda
- 1/4 butter
- 1 sugar
- 1 egg
Instructions:
1. Sift together the flour, baking powder and salt.
2. Stir in nuts.
3. Sprinkle dates with soda and pour boiling water over them just enough to cover them and set aside.
4. In a large mixing bowl, cream together the butter and sugar. Add egg and beat thoroughly. Stir in flour and nuts. Add date mixture and stir to blend well.
5. Turn into a buttered 8-inch square pan. Bake 45 minutes in a 350 degree oven until center comes out clean.
6. Serve with whipped cream or ice cream if you want.
Title: Caramel Pudding Pumpkin Cupcakes (Hungry Girl)
Ingredients:
- 2 pumpkin puree
- 1 egg substitute
- 1/3 sugar-free maple syrup
- 2 cinnamon
- 2 sugar
- 2 stevia
- 1/8 salt
- 3 soymilk
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
3. Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
4. Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
5. Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
6. Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.
Title: Cashew Crisps
Ingredients:
- 1 1/2 butter
- 2 white sugar
- 2 vanilla
- 1/8 molasses
- 1 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 1 1/2 salted cashews
- 2 eggs
- 3 flour
Instructions:
1. Preheat over to 350 degrees F., rack in the middle position.
2. Microwave the butter in your mixing bowl to melt it. Add the sugar, the vanilla, and the molasses. Stir until blended, then add the baking soda, baking powder, and salt. Mix well.
3. Grind up the cashews in your food processor. Measure AFTER griding. Add them to the bowl and mix. Pour in the beaten eggs and stir. Then add the flour and mix until all the ingredients are thoroughly blended.
4. Let the dough sit for a few minutes to firm up. Then form dough into small walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (These dough balls spread out so make them fairly small. If the dough is too sticky to form into balls, chill it for a few minutes and try again.).
5. Flatten the balls slightly with a spatula or the palm of your hand, just enough so they won't roll off when you put them in the oven.
6. Bake at 350 degrees F. for 10 to 12 minutes, or until the edges turn golden brown. Cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.
Title: Cardamom Cookies Recipe - India
Ingredients:
- 1 butter
- 2 sugar
- 2 cardamom
- 4 eggs
- 2 flour
- 1 salt
Instructions:
1. Preheat oven to 325 degrees f.
2. In a bowl, beat the butter, sugar and ground cardomom for 3 minutes.
3. Then with the beater going add the eggs one at a time.
4. When the mixture is light and fluffy , add the flour and salt by hand, being gentle with the dough.
5. When the soft dough is ready, drop the batter using a spoon onto a nonstick cookie sheet.
6. Place them 1/2" apart.
7. Bake these cookies in a preheated oven at 325 F for 10 - 11 minutes or till the cookies have a golden color.
8. Repeat the baking procedure for the remaining dough.
Title: Chocolate Bread Pudding
Ingredients:
- 6 butter
- 4 milk
- 1 3/4 heavy cream
- 1 sugar
- 4 sour cream
- 1 vanilla yogurt
- 2/3 orange zest
- 1 1/2 sugar
- 1 1/2
- 1/2
- 1
Instructions:
1. Butter an 8X8X2 glass baking or casserole dish. Place bread in dish and drizzle with butter; toss to coat.
2. In a small saucepan, heat milk and cream to a simmer; remove from heat.
3. Whisk egg yolks and sugar together in a large bowl. Slowly whisk in cream mixture. Pour this mixture over bread; cover and let stand 1 hour to absorb.
4. Preheat oven to 350°. Bake pudding until just set in center, about 45 minutes.
5. WHILE BREAD IS BAKING MAKE SAUCE:.
6. In a small bowl, whisk the sour cream and yogurt until smooth. Add the orange juice, orange zest and sugar. Stir until sugar is dissolved. Refrigerate until ready to use.
Title: Shaki Kheer Creamy Rice Pudding With a Coconut Twist
Ingredients:
- 1 short-grain rice
- 2 light coconut milk
- 2 sweetened condensed milk
- 1 saffron
Instructions:
1. Soak the rice in cold water 30 minutes & rinse.
2. Measure the sweetened condensed milk and stir in the saffron. Set aside.
3. Boil the rice and coconut milk together, then simmer, stirring from time to time, until the rice is tender (about 15 minutes).
4. Add the condensed milk and saffron to the rice and coconut milk. Turn off heat.
5. Can be served warm and garnished with golden raisins or sliced almonds.
6. Served cool can be topped with Redi Whip.