lumicero/recipes-ing2inst huggingface dataset:
Title: Rhubarb and Apple Charlotte (Gary Rhodes)
Ingredients:
- 1 butter
- 1 fresh rhubarb
- 2 butter
- 3 dessert apples
- 3
Instructions:
1. Preheat oven to 425 degrees F. This recipe will use 6 3x2inch metal pudding molds or a 4x3 inch cake pan.
2. Butter the bread on one side.
3. Cut six slices of bread into disks that will fit the bases of the molds, plus six to fit the top. If using a single cake pan, cut bread to fit.
4. Remove the crusts from the remaining bread and slice each into 1 inch fingers.
5. Place a disk of bread in each mold, with the butter side down. Lay the fingers around the insides of the molds with the butter against the sides. It is okay if they are slightly overlapping.
6. Melt half the butter in a large saucepan and add the rhubarb once it starts to bubble.
7. Stir for one minute before adding 2 ounces of the sugar.
8. Cook rhubarb for a further minute, then strain the rhubarb in a colander. Save the collected juice.
9. Melt the remaining butter and add the apples once bubbling.
10. Cook for 2 minutes hefore adding the remaining sugar.
11. Cook for a further 2 minutes and allow to cool.
12. Mix a quarter of the cooked rhubarb with the collected juices and bring to a simmer.
13. Cook rhubarb until tender, then liquidize to create sauce.
14. Mix fruits together once they have cooled.
15. Taste for sweetness and add more sugar if needed.
16. Divide mixture between the molds then top with the lids. Fold over any excess bread to help secure the lids in place.
17. Bake individual charlottes for 20 minutes or a large charlotte for 40-45 minutes.
18. To serve, turn out of molds and serve with rhubarb sauce.
Title: Rich chocolate chip cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 cinnamon
- 2 eggs
- 1 vanilla
- 1 salt
- 1/2 butter
- 1/2 shortening
- 1 1/2 dark brown sugar
- 1/2 granulated sugar
- 1 1/2 chocolate chips
- 3/4 chocolate
- pecans
- walnuts
Instructions:
1. sift flour, baking powder, baking soda, and cinnamon in a medium sized bowl and set aside.
2. Mix eggs, vanilla, and salt together and set aside.
3. Mix sugars together in a large bowl until combined and then add melted butter and shortening.
4. Mix until smooth.
5. Add egg, vanilla and salt and mix until creamy.
6. Add dry ingredients and mix until combined.
7. Stir in chocolate and nuts.
8. Refridgerate dough before shaping (dough is very soft unless).
9. Roll dough into balls and freeze until they are very firm, about 30-40 minutes.
10. Bake at 400 degrees for about 15 minutes.
11. Remove cookies just when they begin to turn golden brown.
12. Cool cookies on baking sheet 1-2 minutes before transferring.
Title: Jam Roly Poly
Ingredients:
- 4 plain flour
- 1/4 baking powder
- 2 butter
- 4 sugar
- 4 water
Instructions:
1. Preheat your oven to 450 degrees F In a medium sized bowl, combine the sifted plain flour, baking powder and butter into a dough.
2. Work into a dough with spatular.
3. Knead into a dough.
4. Turn onto a floured board.
5. Roll out into a rectangle and spread jam (jelly) of your choice.
6. Spread almost to the edge of the pastry.
7. Roll up starting from the short edge of the rectangle and place into a greased baking dish.
8. Then into a saucepan combine the butter, sugar and water.
9. Stir over a medium heat on the stove until the mixture has melted.
10. Pour mixture over the top of the Roly Poly place in an oven at 450 degrees for 10 mins then 350 degrees for 20 minutes.
11. Watch the Roly Poly to make sure it does not burn.
12. It will carmelise.
13. Service with either, ice cream, custard or cream.
14. Good luck.
Title: Cheese Wafers (Straws, Cookies)
Ingredients:
- 1 butter
- 8 sharp cheddar cheese
- 1/4 salt
- 1/2 garlic powder
- 1 cayenne powder
- 1 Worcestershire sauce
- 2 all-purpose flour
- 1 1/2 rice
Instructions:
1. Blend softened butter with grated cheese.
2. Add salt, garlic powder, cayenne powder and worcestershire.
3. Stir in flour and rice krispies.
4. For wafers: Form by hand into balls and flatten with fork.
5. For straws: Flatten pieces of dough by hand on parchment paper and cut into 4 x 6 inch straws and separate.
6. Place on an ungreased cookie sheet.
7. Bake in a 325 degree oven for 17 minutes. Watch carefully and do not overbake. Let cool slightly and place on paper towels. Store in an air tight container.
Title: Candied Nuts
Ingredients:
- 1 1/2 pecan halves
- 1/2 sugar
- 2 butter
- 1/2 vanilla
Instructions:
1. Line a baking sheet with foil.
2. Butter the foil; set baking sheet aside.
3. In a 10" heavy skillet combine nuts, sugar, butter and vanilla.
4. Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt.
5. Do not stir.
6. Reduce heat to low.
7. Continue cooking until sugar is golden brown, stirring occasionally.
8. Remove skillet from heat.
9. Pour nut mixture onto the prepared baking sheet.
10. Cool completely.
11. Break into clusters.
12. Store tightly covered in a refrigerator foro up to 3 weeks.
Title: Blueberry Upside Down Cake
Ingredients:
- 1 1/2 flour
- 1/4 salt
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 allspice
- 3/4 ground ginger
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1/2 molasses
- 1/2 buttermilk
- 2 buttermilk
- 2 butter
- 1/4 sugar
- 1 lemon, rind of
- 2 corn syrup
- 2 blueberries
Instructions:
1. Preheat oven to 325°F.
2. Spray and 8x8-inch pan with non-stick cooking spray and set aside.
3. Sift together dry ingredients and set aside.
4. Cream butter and sugar; add egg, beating well.
5. Stir in molasses.
6. Add flour mixture alternately with buttermilk.
7. For topping, mix butter, sugar, lemon rind and corn syrup and pour evenly into prepared pan; add berries.
8. Pour batter over berries and bake for about one hour.
9. Remove from oven and turn upside down over a serving plate.
10. Allow to sit until all the topping comes out of the pan.
11. Serve warm with whipped cream.
Title: Pumpkin Crunch Cake
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 1 1/2 sugar
- 2 pumpkin pie spice
- 1 salt
- 4 eggs
- 1 pecans
- 1 butter
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat the pumpkin, milk, sugar, salt and eggs together.
3. Pour batter into 9x13 pan.
4. Sprinkle the cake mix over the pumpkin mixture, then scatter the pecans over the cake mix.
5. Thinly slice the butter and dot the slices over the cake batter.
6. Bake for 50 minutes.
7. Serve with whipped topping or ice cream.
Title: Bundt Cheese Cake With Strawberry Sauce
Ingredients:
- 1/4 Grand Marnier
- 1 fresh strawberries
- 1 lemon juice
- 4 biscuit mix
- 1 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 nutmeg
- 1/8 sugar
- 1/2 light brown sugar
- 2/3 cream cheese
- 1/3 butter
- 1 eggs
- 8 milk
- 4 vanilla extract
- 1/4
- 2
Instructions:
1. SAUCE: While cake is baking, make the sauce. In a medium saucepan, heat preserves, orange juice, and Grand Marnier until just warm and preserves are melted.
2. Remove from heat and stir in sliced strawberries and lemon juice. Cool to room temperature then refridgerate at least 4 hours to allow flavors to blend.
3. CAKE: Preheat oven to 350 degrees F. Grease and flour a bundt or tube pan and set aside. In a large bowl, combine biscuit mix, flour, baking powder, salt, and nutmeg and set that aside.
4. In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
5. Beat in eggs, one at a time. Add milk and vanilla extract and dry (Bisquik) mixture and mix well. Pour into prepared pan, spreading evenly using a small rubber spatula. Bake approximatly 55 to 60 minutes or until a cake tester inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn over onto cake dish, cool completely (fastest cooling time by placing it in the fridge). When completely cool, sprinkle with powdered sugar.
6. TO SERVE: Slice cake and serve with Grand strawberry sauce.
Title: Creamy Christmas Butter Cookies
Ingredients:
- 8 unsalted butter
- 1 1/2 confectioners' sugar
- 1 vanilla extract
- 1 egg
- 2 1/4 flour
- 1 baking soda
- 1 cream of tartar
- 1/4 salt
- sugar
Instructions:
1. Preheat oven to 350 degrees F. Grease 2 cookie sheets.
2. In a large bowl of an electric mixer at medium speed, mix butter, sugar and vanilla just until blended.
3. Add the egg and mix well.
4. In a separate bowl, mix together the flour, soda, cream of tartar, and salt. Add to the butter mixture and mix at low speed until well combined.
5. Shape the dough into 3/4-inch balls. Arrange the balls 2-inches apart on the cookie sheets. Flatten each ball with a fork as you would a peanut butter cookie. Do this one time. To prevent the fork from sticking to the cookie dough;, dip it occasionally in confectioners' sugar. Sprinkle tops of the cookies with colored sanding sugar.
6. Bake 8-10 minutes or until lightly colored around the edges. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.
Title: Black Bottom Cupcakes (The Correct Recipe!)
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/4 baking soda
- 1 water
- 1 vanilla
- 1/3 cream cheese
- 1 cream cheese
- 1 sugar
- 1/3 egg
- 1 chocolate chips
- 6
Instructions:
1. Sift together dry ingredients.
2. Mix water, oil and vanilla together.
3. Mix dry and wet ingredients together to make a batter.
4. Blend cream cheese, sugar and egg together.
5. Fill cupcake liners 1/3 full with chocolate batter. Then drop in one heaping teaspoon cream cheese mixture into center of batter.
6. Bake at 350 degrees.
7. After cupcakes have cooled, sprinkle powdered sugar across the top of all cupcakes.
Title: Olive Oil Cake
Ingredients:
- 2 flour
- 2 1/2 sugar
- 1 1/2 nonfat milk
- 3/4 egg substitute
- 1/2 extra virgin olive oil
- 2 lemon rind
- 3 fresh lemon juice
- 2 1/4 flour
- 1 baking powder
- 1 salt
- 1/2 baking soda
- 1/4 orange marmalade
- 2 powdered sugar
Instructions:
1. Preheat oven to 350°.
2. Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons flour.
3. Combine granulated sugar, milk, egg substitute, oil, rind, and juice in a large bowl; stir with a whisk until well combined.
4. Combine 2 1/4 cups flour, baking powder, salt, and baking soda; stir well with a whisk.
5. Add flour mixture to oil mixture, stirring with a whisk until smooth.
6. Pour batter into prepared pan. Bake for 55 minutes or until golden brown and cake begins to pull away from sides of pan.
7. Cool cake completely in pan on wire rack. Invert cake onto a plate.
8. Place the orange marmalade in a microwave-safe bowl. Microwave at HIGH 1 minute. Stir and spoon hot marmalade evenly over cake. Cool completely.
9. Sift powdered sugar over top of the cake.
Title: Delicious Fruit Salad
Ingredients:
- 2 chunk pineapple
- 1 cream cheese
- 1 apples
- 1 pecans
- 2
- 1/2
Instructions:
1. Blend the cream cheese and condensed milk.
2. Peel the apples and cut into small pieces.
3. Drain the cocktail fruit and pinapple.
4. In a large bowl mix together all ingredients and chill before serving.
Title: Swedish Chocolate Balls
Ingredients:
- 4 rolled oats
- 1 1/4 white sugar
- 1/2 butter
- 1 margarine
- 2 vanilla extract
- 1 coconut flakes
- 2
- 1/3
Instructions:
1. Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
2. Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.
Title: Lite Berry Yoghurt Jelly
Ingredients:
- 4 1/2 Splenda granular
- 450 low-fat vanilla yogurt
- 2 rose water
- 3 gelatin
- 1 cherries
- 1 berries
Instructions:
1. Mix splenda, yoghurt and essence together.
2. Dissolve gelatin in about 2 Tbsp of boiling water.
3. Mix in the dissolved gelatin.
4. Place into 4 ramekins and refrigerate until set (approximately 3 hours).
5. Make raspberry jelly according to package instructions. Let cool and pour on top of yoghurt mixture after it has been refrigerated for about 1 hour. Allow it to set for remaining 2 hours.
6. Make a cherry sauce using the liquid out of the cherry can. Let it reduce by boiling for about 10 minutes.
7. Top ramekins with cherries, fresh fruit and some of the cherry syrup.
Title: Poh' Man's Chocolate Mousse With Marshmallows
Ingredients:
- 10 marshmallows
- 16 heavy whipping cream
- 1 milk
- 1/2
Instructions:
1. Melt chocolate with the milk in a pot on a medium low heat. Stir the entire time.
2. Stir in marshmallows. Keep stirring until all the marshmallows have melted into mixture.
3. Set mixture aside to let cool. When cool enough, put in the refrigerator to chill for an hour and a half.
4. Whip cream until stiff peaks form.
5. Fold whipped cream into chocolate mixture.
6. Gorge your belly on sweet chocolate mousse goodness.
Title: Haroset Cake With Zabaglione Sauce
Ingredients:
- 4 walnut pieces
- 2/3 tart green apple
- 1 lemon zest
- 2 ground cinnamon
- 1 fresh ginger
- 1 salt
- 1/2 sweet dessert wine
- 2 ice wine
- 5 eggs
- 3/4 light brown sugar
- 6 granulated sugar
- 1/4 sweet dessert wine
- 2/3 ice wine
Instructions:
1. CAKE RECIPE:
2. Preheat oven to 350°F
3. Grind matzo in a food processor until powdery; transfer to a medium bowl.
4. Coat a 9-inch springform pan with cooking spray. (Pam because it has oil plus flour and they make it kosher for Passover)
5. Place 3 tablespoons of the ground matzo in the pan; turn and tilt to coat the sides and bottom.
6. Transfer the remaining matzo to a bowl and set aside.
7. Put walnuts or almonds, apple, lemon zest, cinnamon, ginger and salt in the food processor; process until finely ground.
8. Add 2 tablespoons wine and process until a paste forms.
9. Separate 4 of the eggs; reserve 2 yolks for Step 4 and 2 yolks for the zabaglione sauce.
10. Beat the 4 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form.
11. Beat the remaining whole egg and 2 of the egg yolks with brown sugar in a large bowl on medium speed until thick and very creamy, about 4 minutes.
12. Fold the walnut mixture into the egg-yolk mixture using a rubber spatula.
13. Fold in the reserved ground matzo, then fold in the whites until incorporated.
14. Scrape the batter into the prepared pan, spread to the edges and gently rap the pan against the counter a few times so the matzo on the side falls down onto the batter, forming a decorative edge.
15. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 45 minutes.
16. Cool on a wire rack until room temperature, about 2 hours.
17. ZABAGLIONE SAUCE:
18. Shortly before serving, bring about 1 inch of water to a boil in the bottom of a double boiler.
19. In the top of the double boiler, off the heat, beat 6 egg yolks and sugar with an electric mixer on medium speed until thick and pale, about 3 minutes.
20. Beat in 2/3 cup wine.
21. Adjust the heat and place the top pan over gently simmering water.
22. While maintaining a slow simmer, beat the sauce on medium speed until it is thick enough to hold its shape when mounded up into hills with a spoon, about 5 minutes.
23. Serve the cake with the sauce.
Title: Strawberries With Pink Peppercorn Sauce
Ingredients:
- 1/4 sugar
- 2 cognac
- 1 pomegranate juice
- 1 molasses
- 1 strawberry
- 1
Instructions:
1. In a small pot place the sugar and water together and stir to dissolve. Over medium-high heat bring to a boil and simmer until sugar syrup is caramel color. Do not burn.
2. Remove from heat. Pour in the Cognac and vinegar then put back on a low heat. Swirl to dissolve caramel. Remove from heat. Stir in the pomegranate juice or molasses, the peppercorns, and the one cup of diced strawberries. Return to the heat source and cook for one minute. Sauce sould be thick and syrupy.
3. Cool to room temperature. Stir in remaining strawberries,
4. Serve over vanilla ice cream, mascarpone, or panna cotta.
Title: White Chocolate Walnut Cupcakes
Ingredients:
- 3/4 milk
- 1 sugar
- 3/4 eggs
- 3/4 all-purpose flour
- 2 kosher salt
- 1 1/2 baking powder
- 1/2 dried cherries
- 1 powdered sugar
- 1 fresh ginger
- 1/4
- 1
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350°F Line the pans with cupcake papers; set aside.
2. Get ready: Melt the white chocolate in a small metal bowl placed over simmering water or in a double boiler, stirring occasionally. Whisk the cold milk into the chocolate a little at a time until the chocolate is completely incorporated into the milk; set aside.
3. Make the batter: Cream butter and sugar at medium speed in the bowl of a mixer fitted with a paddle attachment until smooth, 5-8 minutes. Scrape down the side with a rubber spatula and mix to blend. Add the eggs to the mixture, one at a time, blending on slow speed until thoroughly mixed.
4. Finish the batter: Sift together the flour, salt and baking powder. Beat half of the flour mixture into the batter with the mixer still on low speed. Remove the bowl from the mixer and stir in half of the white chocolate mixture using a rubber spatula. Stir in the remaining flour and the remaining white chocolate and milk. Stir in 2/3 cup of the nuts and all of the dried cherries. Fill the tins a little more than 3/4 full; when the tray is full, tap the tray a few times on a flat surface to level the batter out.
5. Bake the cupcakes: Place the tray in the center of the oven and bake for 8 minutes, then rotate the tray. Bake for an additional 5-8 minutes or until a knife inserted into the center of a cupcake emerges clean. Cool.
6. Make the frosting: Beat the cream cheese and butter at medium speed in the bowl of an electric mixer fitted with the paddle attachment until smooth and fluffy, 3-5 minutes. Add the sugar and ginger and beat for an additional 2-3 minutes until smooth. Transfer the frosting to a pastry bag fitted with a star tip. When the cupcakes are cooled, pipe the frosting on top of each. Top with grated orange zest and the remaining 1/3 cup walnuts.
7. No pastry bag? No problem; just spread the frosting onto the cupcakes using a butter knife, back of a spoon, or small icing spatula.
Title: Orange Creamsicle Cookies
Ingredients:
- 1/2 sugar
- 3/4 butter
- 1/2 egg
- 1 vanilla extract
- 1 all-purpose flour
- 1 3/4 baking soda
- 1/2 baking powder
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. Beat butter until light and fluffy.
3. Add the sugar, egg, Tang and vanilla extract. Beat for another minute or so.
4. Add remaining dry ingredients; mix well.
5. Roll heaping tablespoons of dough into balls.
6. Place 2 inches apart on a lightly greased baking sheet.
7. Bake for 12-14 minutes or until tops are very lightly browned.
8. Cool 5 minutes on sheet then transfer to wire racks to cool completely.
Title: English Lindisfarne Mead and Apple Cream Pudding
Ingredients:
- 1 cooking apple
- 3 eggs
- 4 caster sugar
- 1 gelatin powder
- 1 lemon juice
- 2 angelica
- 1/2
Instructions:
1. Peel, core and chop apples, cook in 3 tbsps water until they turn to pulp, then force through a sieve to make a purée.
2. Whisk the egg yolks and sugar until they are pale, thick and creamy, then fold in the purée.
3. Dissolve the gelatine in 3 - 5 tbsps of cold water by standing the bowl in a pan of boiling water.
4. Stir the gelatine into the egg mixture with the lemon juice and mead. As soon as the mixture starts to set, stiffly whisk the egg whites and fold them into the mixture.
5. Put mixtures into a glass serving bowl and chill until set.
6. Decorate with whipped cream and strips of angelica.
Title: Apple & Ricotta Slice
Ingredients:
- 500 cooking apples
- 1 mixed spice
- 1 demerara sugar
- 680 puff pastry
- 250 ricotta cheese
- 1 orange, zest of
- 1/2 orange, juice of
- milk
Instructions:
1. Preheat the oven to 220c/fan200c/gas 7 & lightly grease a baking sheet.
2. Slice the apple into thin slices & toss with the mixed spice & demerara sugar. Set to one side.
3. Roll out the pastry on a lightly floured surface to a 30cm bt 28cm rectangle. Spread half of the apple mixture onto half of the pastry leaving a 1.5cm rim round the three edges.
4. Place the ricotta into a bowl & beat with a wooden spoon to soften.Add orange rind & juice to the ricotta & mix well together. Spoon the ricotta over the apple, then spread the remaining apple over the ricotta.
5. Brush the edges of the pastry with water then fold over the other half of the pastry to enclose the other mix. Press the edges together & pinch to decorate.
6. Make diagonal slashes over the top at 2cm intervals, do not cut all the way through the pastry.Brush the pastry with milk the sprinkkle over the demerara sugar & flaked almonds.
7. Carefully lift onto the pre greased baking sheet & place in oven. Bake for 15 minutes then reduce the temperature to 180c/ gas4 for a further 15 minutes till golden.
8. Remove from oven & allow to cool for 10 minutes on the baking sheet, then move to a cooling rack.
Title: Cinnamon Chips
Ingredients:
- 1 sugar
- 1/4 ground cinnamon
- 2 flour tortillas
- 1 water
Instructions:
1. Preheat oven to 350°.
2. Combine the sugar and cinnamon in a small bowl.
3. Lightly brush both sides of tortillas with water, and sprinkle each side with cinnamon mixture.
4. Cut each tortilla into 12 wedges. Arrange the wedges in a single layer on a cookie sheet.
5. Bake at 350° for 15 minutes or until crisp.
Title: Mixed Berry and Apple Crumble-No Sugar, No Flour
Ingredients:
- 1 banana
- 1 pineapple chunks in juice
- 1 frozen mixed berries
- 3 apples
- 1/2 unsweetened applesauce
- 3/4 walnuts
- 1 pecans
- 1 cinnamon
- 2 salt
- 1/2 butter
- 1/4 - 1/2 honey
Instructions:
1. Preheat oven to 375.
2. Separated pineapple juice from chunks and in a food processor, puree the pineapple chunks and banana.
3. In a small sauce pan, reduce the pineapple juice to a syrupy consistency.
4. Combine the pureed fruit, pineapple syrup, frozen berries, apple, and applesauce in a large sauce pan and bring to a low boil.
5. Allow to cook until the apple are soft and the juices of the fruit have thickened.
6. In a large bowl, combine the ground almond, chopped nuts, oats, cinnamon, and salt, if using.
7. In a small sauce pan combine honey and butter and heat till well melted.
8. Pour butter and honey mixture into the dry ingredients a stir to combine.
9. Pour fruit mixture into a greased 9 x 13 casserole pan and top with crumble.
10. Bake for 20-25 minutes or until the fruit mixture is bubbling at the edges and the topping is golden brown.
Title: Rice Pudding
Ingredients:
- 1 water
- 1/2 short-grain rice
- 5 milk
- 2 cornstarch
- 1/2 granulated sugar
- 1 vanilla
- 1/2 raisins
- 1 cinnamon
Instructions:
1. Bring water to a boil in a saucepan.
2. Add rice and cover.
3. Reduce heat and simmer for 15 minutes or until water is absorbed.
4. Place rice in 4 1/2 cups of the milk in a large heavy saucepan.
5. Cook until milk just comes to a boil.
6. Meanwhile combine cornstarch with sugar and very gradually whisk in remaining 1/2 cup milk until mixture is smooth.
7. Whisk this mixture into hot rice milk mixture.
8. Reduce heat to low.
9. Cover and cook gently for 40 - 55 minutes, or until rice is very thick and creamy.
10. Add vanilla and raisins.
11. Pour into individual serving dishes or one large serving bowl.
12. Sprinkle with cinnamon,
13. Serve warm or cold.
Title: Barefoot Contessa's Ginger Mascarpone Frosting for Carrot Cake
Ingredients:
- 12 mascarpone cheese
- 4 cream cheese
- 2 confectioners' sugar
- 2 heavy cream
- 1/2 pure vanilla extract
- 1/3 crystallized ginger
- 1/3 kosher salt
Instructions:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioner's sugar, cream and vanilla together for about 1 minute, until light and fluffy.
2. Add the ginger and salt and beat for 30 seconds more.