lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1/2 salt
- 3/4 milk
- 1 1/2 lemon juice
- 3 eggs
- 1 1/4 solid-pack pumpkin
- 1 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 crushed pineapple
- 1 carrot
- 1 flaked coconut
- 1 cream cheese
- 1 1/4 butter
- 1 powdered sugar
- 1/3 vanilla extract
- 3 1/2 orange zest
- 1
- 2
- 1
Instructions:
1. PREHEAT oven to 350°F Grease two 9-inch-round cake pans. Combine the flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
2. Beat eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.
3. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.
4. Frost between layers and on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator until ready to serve.
5. FOR CREAM CHEESE FROSTING:.
6. Combine the cream cheese, butter, and powdered sugar, until fluffy. Add the rest of the ingredients and combine well. Frost cake.
Title: Blueberry Fool on a Berry Fruit Salad (England)
Ingredients:
- 1 fresh blueberries
- 1 fresh blackberries
- 2 fresh lemon juice
- 2 granulated sugar
- 2 fresh mint leaves
- 1 fresh blueberries
- 1/4 granulated sugar
- 1 fresh blueberries
- 1 1/2 granulated sugar
- 3 vanilla extract
- 1 creme fraiche
- 1/2
Instructions:
1. FOR THE SALAD: In a large, nonreactive bowl, combine blueberries, blackberries, lemon juice & sugar, then set aside for 2 hours at room temperature for juices to develop.
2. Shortly before serving, toss berry mixture with chopped mint.
3. FOR THE FOOL: While salad is developing the juices, in a small saucepan over medium-low heat, cook 1 cup of blueberries & 1/4 cup sugar for about 10 minutes, stirring occasionally until the sugar has dissolved & berries have softened.
4. Remove from heat & transfer berries to a medium bowl to cool completely. (To speed the process, chill berries in the frig for about 20 minutes or about 5 minutes in the freezer.).
5. Add remaining cup of blueberries to the cooled blueberries & set aside.
6. While the berries are cooling, in a large mixing bowl & with a hand mixer, whip together the cream, the remaining 3 tablespoons of sugar & the vanilla to form soft peaks.
7. Add creme fraiche & continue beating until it is combined & soft peaks are again formed.
8. With a rubber spatula, GENTLY fold the blueberries into the whipped mixture & creating a marblized effect ~ DO NOT OVERMIX!
9. Refrigerate, loosely covered for not more than 2 hours before serving.
10. When ready to serve, spoon 1/2 cup of fruit salad into each of 6 dessert bowls & top with a generous portion of the fool.
Title: Best Almond Butter Brownies Recipe
Ingredients:
- 2 eggs
- 1/3 honey
- 2 granulated sugar
- 2 vanilla extract
- 1 almond butter
- 6 cocoa powder
- 1/2 baking soda
- 1/8 salt
- 1/2 chocolate chips
Instructions:
1. Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
2. In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy’s Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
3. Spread brownie mixture evenly into prepared pan.
4. Bake for 30–35 minutes, or until a toothpick inserted in center comes out clean.
5. Yield: 12 squares.
Title: Fruit Cobbler
Ingredients:
- 1 flour
- 1 sugar
- 1/2 - 1 butter
- 1
Instructions:
1. Put fruit in bottom of 9x13-inch pan.
2. Mix together flour, sugar, and butter until it resembles meal (cut in with pastry knife or fork).
3. Sprinkle on top of fruit and bake at 350°F for 30 minutes.
Title: Chocolate Eclair Cake
Ingredients:
- 1 graham cracker
- 2 instant vanilla pudding
- 1 powdered sugar
- 3 milk
- 1 Cool Whip
- 1
Instructions:
1. Mix pudding, powdered sugar and milk together with electric mixer; about 2 minutes on low speed.
2. Fold Cool Whip into pudding mixture; set aside.
3. Lightly grease bottom of 13x9 inch baking pan with oil.
4. Line bottom of pan with whole graham crackers (sometimes you have to break apart to make fit).
5. Pour 1/2 pudding mixture over crackers.
6. Put another layer of crackers, then another layer of remaining pudding.
7. Finish with another layer of crackers.
8. Ice with chocolate icing and refrigerate.
Title: Peanut Butter Oreos
Ingredients:
- 200 peanut butter
- 340
Instructions:
1. simply pick up your oreo with your hand.
2. dip in peanut butter.
3. place in mouth.
4. chew and swallow.
5. say mmmm.
Title: Quick Mousse Filled Angel Food Cupcakes
Ingredients:
- 1 water
- 1 1/4 instant lemon pudding
- 1 Cool Whip
- 2
- 1
Instructions:
1. Preheat the oven to 350°F
2. Mix the angel food cake mix with the water. Just enough moisten don't over mix.
3. Pour into 24 cupcake liners in cupcake tins. Don't worry if they're rather full it'll be fine.
4. Bake until the tops are golden brown. About 20 minutes they won't take very long. Unfortunately the box doesn't say how long for cupcakes.
5. Take them out and let them cool on a rack. While they cool mix the cool whip with the jam and then the pudding mix. It'll be stiff at first but, it's supposed to be thick.
6. Cut off the top of the cupcake. Push the center down a little and spoon on a little bit of the mousse. Serve immediately.
Title: Beetroot Halwa
Ingredients:
- 1 beetroot
- 1 1/2 milk
- 400 -500 sugar
- 3 cardamom powder
- 1 saffron
- ghee
Instructions:
1. Peel and grate beetroot.
2. Put milk and beetroot in a heavy saucepan.
3. Boil till thick, stirring occassionally.
4. Once it starts thickening, stir continuously.
5. Add sugar and cook further till thickens.
6. Add ghee, elaichi, saffron and colour.
7. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
8. Serve hot, decorated with a chopped almond or pista.
Title: Kallitsunia -- Sweet Cheese Pies (Greece)
Ingredients:
- 2 plain yogurt
- 2 fresh lemon juice
- 1/2 active dry yeast
- 1/2 milk
- 8 unsalted butter
- 1/2 granulated sugar
- 2 1/2 all-purpose flour
- 2 extra virgin olive oil
- 1/3 egg
- 3 granulated sugar
- 1 ground cinnamon
- 6
- 1/4
Instructions:
1. TO MAKE THE CHEESE: In a large saucepan, over medium-high heat, combine the yogurt & lemon juice, then bring it to a boil. Reduce heat to medium or medium-low & boil the mixture until it separates (Time is a total estimate, about 15 minutes).
2. Pour it into a colander lined with a double layer of cheesecloth & let it drain for several hours.
3. FOR THE DOUGH: After the cheese has been draining for about 1 hour, start the dough by stirring the yeast into the milk & letting it stand for 10 minutes.
4. In a large mixing bowl & using a wooden spoon, blend butter & sugar together, then add the flour.
5. Add yeast milk, orange Juice & olive oil & knead until the dough is smooth, then cover & let rise for 1 hour.
6. FOR THE FILLING: Meanwile, in a bowl, mix the cheese with the egg & sugar, then set aside.
7. Preheat oven to 425 degrees F & line 2 large baking sheets with parchment.
8. When dough is ready, divide it into 2 or 3 pieces & roll out the 1st one to 1/2-inch thickness, then cut out as many disks as you can using a 4-inch biscuit cutter.
9. With the tips of your fingers, flatten the edge of each disk & fold it in at regular intervals to produce a fluted, slightly raised edge.
10. Place each fluted disk on the lined baking sheet & flatten the dough a little more inside the edges. Repeat with the other disks of dough.
11. Spread 1 1/2 to 2 tablespoons of cheese on each disk, then sprinkle with a little cinnamon & bake for 20-25 minutes or until lightly golden.
12. Serve at room temperature ~ They are best served the day they're made.
Title: Caramel Cashew Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1/2 brown sugar
- 2 granulated sugar
- 2 eggs
- 2 1/4 vanilla extract
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 2 salt
- 1 cashews
- 1 white chocolate chips
- 1/2
Instructions:
1. Heat oven to 350°F Coat cookie sheets with cooking spray; set aside.
2. In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Gradually add combined flour, baking powder, baking soda and salt; beat well.
3. Stir in caramel candies, chocolate chips, cashews and white chocolate chips. Drop dough by heaping tablespoonfuls onto prepared cookie sheets, spacing 2 inches apart.
4. Bake 12 minutes or until golden brown. Cool 2 minutes on cookie sheets; transfer to wire racks. Cool completely.
Title: Kataifi (Greek Shredded Wheat Pastry)
Ingredients:
- 3 sugar
- 2 fresh lemon juice
- 1 3/4 water
- 3 walnuts
- 1 butter
- 1 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Oven at 350ºF.
2. Butter a 9x13" baking pan lined with foil to make removing the pastry easier.
3. Combine sugar, water & lemon juice in a
4. pot. (NOTE - you could also throw a cinnamon stick into the syrup mixture).
5. Bring to a boil & simmer, uncovered for 15 minutes, then cool to room temperature.
6. Spread half of pastry (or shredded wheat pastry) in bottom of pan.
7. Drizzle with half the melted butter.
8. Combine the walnuts with the cinnamon &
9. nutmeg and sprinkle over the pastry.
10. Layer the remaining pastry over the nut
11. mixture.
12. Drizzle with remaining butter.
13. Give it a light 'press' at this stage to meld all the layers.
14. Bake for 45 minutes.
15. Remove from oven & pour syrup over hot pastry.
16. When cool, cut in squares, then in half
17. diagonally for triangles. (Allow to sit overnight - you should definitely allow it to sit several hours, unrefrigerated)
18. remains crispy.
Title: Strawberry Fruit Dip
Ingredients:
- 1 cream cheese
- 1 Cool Whip
- 1
Instructions:
1. Mix together and refrigerate.
2. Serve with melons, strawberries, bananas, kiwi, pineapple, etc.
Title: Banana Cupcakes
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1 all-purpose flour
- 1 3/4 baking powder
- 2 powdered sugar
- 2 butter
- 1/4 vanilla
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Line 18 2 1/2 inch muffin cups with paper bake cups and set aside.
3. In large bowl, beat 1/2 cup butter with electric mixer on medium speed for 30sec.
4. Beat in granulated sugar until well mixed.
5. Beat in eggs and the 1 cup mashed bananas.
6. Beat in flour ad baking powder until combined. (the batter will be thick).
7. Spoon into mufin cups.
8. Bake in preheated oven for 28-20 min or until wooden toothpic inserted in centers comes out clean.
9. Cool on wire rack for 10 minute.
10. Remove from muffin cups and cool completely on wire rack.
11. for frosting.
12. in medium bowl, beat together powdered sugar, 1/4 cup mashed bananas, 2tbs butter, and vanilla until smooth.
13. Add yellow food coloring, if desired.
14. Spread over cupcakes.
Title: German Apple Walnut Bundt Cake
Ingredients:
- 2 apples
- 2 sugar
- 1 cinnamon
- 3 flour
- 1 baking powder
- 1/4 salt
- 2 sugar
- 1 canola oil
- 1/4 vanilla
- 2 eggs
- 4 walnuts
- 1 1/2
Instructions:
1. Preheat oven to 350°F Grease and flour a Bundt pan and set aside.
2. In a medium bowl, combine the diced apples, 2 tablespoons sugar and 1 teaspoons cinnamon; set aside. Sift together flour, baking powder, and salt.
3. In a large bowl, combine 2 cups sugar, oil, apple juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts and apple mixture.
4. Pour batter into prepared pan. Bake at 350F for 55 to 60 minutes, or until cake is firm, well browned, and begins to pull away from pan edges. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. Good sprinkled with confectioners' sugar before slicing and serving.
Title: Vegan Blueberry Buckle
Ingredients:
- 3/4 whole wheat pastry flour
- 1/3 sugar
- 1 cinnamon
- 1/2 baking powder
- 1/4 salt
- 4 canola oil
- 1 all-purpose flour
- 1 whole wheat pastry flour
- 2 baking powder
- 3/4 pure maple syrup
- 1/3 canola oil
- 2 vanilla
- 1/2 salt
- 4 fresh blueberries
Instructions:
1. Preheat oven to 350.
2. To make the streusel: In a medium bowl, toss together flour, vanilla sugar, cinnamon, baking powder and salt. Gradually stir in 1 tablespoon oil at a time until the mixture looks crumbly.
3. To make the cake: In a medium bowl, whisk together flours and baking powder.
4. In another medium bowl, whisk together maple syrup, oil, vanilla and salt. Pour into the dry ingredients and stir just until combined. Gently fold in the blueberries.
5. Scoop the mixture into a 9" springform pan lightly coated with nonstick spray. Use an off-set spatula to smooth the top. Scatter the top with the crumbly streusel mixture.
6. Bake until toothpick placed near the center comes out mostly clean with a few moist crumbs attached, about 60 to 70 minutes. Remove and place on a wire rack - after amount 30 minutes, remove the sides and let completely cool before cutting.
Title: Lavender Cookies
Ingredients:
- 2/3 butter
- 1/2 sugar
- 1 egg
- 1 self raising flour
- 1 1/2
Instructions:
1. Preheat oven to 350. Grease two baking sheets.
2. Cream the butter and sugar together, and then stir in the egg.
3. Mix in the lavender flowers and the flour.
4. Drop spoonfuls of the mixture on the baking sheets.
5. Bake for about 15-20 minutes, until golden.
Title: Blackberry-White Chocolate Fool With Toasted Hazelnuts
Ingredients:
- 4 fresh blackberries
- 1/4 sugar
- 1/4 black currant liqueur
- 1 1/2 heavy cream
- 3 white chocolate
- 1/4 hazelnuts
- mint leaf
Instructions:
1. Place berries in a large bowl. Add 1/4 cup sugar and 2 tablespoons cassis; stir well, and let sit at room temperature for 30 minutes.
2. Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl.
3. Whip heavy cream, remaining 3 tablespoons sugar, and 2 tablespoons cassis in a large bowl until stiff peaks form. Fold in the white chocolate and strained puree and chill for 1 hour.
4. Layer goblets or parfait glasses with berry-cream mixture and whole macerated berries. Sprinkle with chopped hazelnuts, and garnish with mint.
Title: Cake
Ingredients:
- 1 1/2 flour
- 3/4 sugar
- 2 baking powder
- 1/4 salt
- 3/4 milk
- 2 vanilla
- 1 -3 egg
- 1/3 butter
Instructions:
1. Mix all ingredients
2. Bake at 350 degrees for 30 mins.
Title: Grandma Myrt's Sugar Cookies
Ingredients:
- 1 sugar
- 2 eggs
- 1 shortening
- 3 milk
- 1/2 nutmeg
- 2 1/2 - 3 flour
- 1 baking soda
- 1 1/2 vanilla extract
Instructions:
1. Cream together sugar and shortening.
2. Sift together dry ingredients.
3. Mix together eggs, milk, and vanilla.
4. Add dry ingredients and liquid ingredients alternately to creamed sugar/shortening mixture.
5. Chill for one hour.
6. Cut into rounds or shapes.
7. Bake in a 350 degree oven until golden.
8. Approximately 12 minutes.
Title: Fresh Strawberry Cake With Cream Cheese Frosting
Ingredients:
- 1 strawberry
- 1 milk
- 3/4 strawberry gelatin
- 1 eggs
- 3/4 cream cheese
- 3 margarine
- 8 confectioners' sugar
- 4
- 3
Instructions:
1. Cake:
2. Grease and flour two 8 inch round baking pans or one 9×13 inch pan. Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can. Place cake mix, milk, gelatin mix, vegetable oil, and eggs in large mixing bowl. Beat with an electric mixer until smooth and creamy, about two minutes or so. Add in strawberries and juice, mix again until well combined. Pour into baking pans. Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. If using two round pans, allow to sit for ten minutes before turning out of pans to cool completely. If baking in 9×13 pan, simply allow to cool in pan.
3. Frosting:
4. Combine all ingredients and mix with electric mixer until smooth and creamy. Ice cooled cake.
5. Store cake in refrigerator.
6. *Some people add 1/2 C crushed, drained strawberries to this icing as well. I leave them out to make the cake a bit prettier and easier to ice but feel free to add them in for more great strawberry flavor! Just mix them in after your icing is smooth and creamy and all other ingredients have been added.
Title: Stout's Ambrosia Dessert Salad
Ingredients:
- 2 pineapple chunks
- 4 mandarin orange segments
- 1 maraschino cherry
- 1/2 colored miniature marshmallows
- 1 coconut
- 1 Cool Whip
Instructions:
1. Dump all the ingredients in a large plastic bowl with a lid.
2. Mix everything together with a large plastic mixing spoon.
3. Cover and chill for at least an hour.
4. Tote the bowl to your family gathering or potluck.
5. Watch it disappear.
6. Help it disappear.
7. Gather many compliments.
Title: Pumpkin Spice Cake
Ingredients:
- 1 sugar
- 3/4 cinnamon
- 1/2 allspice
- 1 ground nutmeg
- 1/2 pumpkin puree
- 1/4
- 1
Instructions:
1. Combine all ingredients until well blended.
2. Pour into a greased and floured tube pan or two 8-inch cake pans.
3. Bake in a 350 degree oven for about 1 hour or when toothpick inserted in center comes out clean.
4. Cool in pan for 15 minutes and then invert onto cooling racks.
5. Frost as desired when cool.
Title: Old Fashioned Rice Pudding
Ingredients:
- 1 1/2 milk
- 1/2 sugar
- 1 butter
- 1 margarine
- 5 vanilla
- 2 eggs
- 1/2 cooked rice
- 1 raisins
- 1 apple
- nutmeg
Instructions:
1. Mix all ingredients together (except for nutmeg) in a 2-quart casserole dish.
2. Sprinkle nutmeg on top.
3. Bake at 350-degrees F for 50 minutes to one hour.
4. Test with a table knife by sticking knife in center of dish, if it comes clean pudding is done.
Title: Baked Custard
Ingredients:
- 2 1/2 water
- 1 instant nonfat dry milk powder
- 3 eggs
- 1/3 sugar
- 1/4 cinnamon
- 1/2 vanilla
- 2 butter
Instructions:
1. Pour water into a mixing bowl and add milk. Stir to dissolve.
2. Add eggs and beat well. Add sugar, cinnamon, vanilla, and butter. Mis for about 2 minutes.
3. Oil a casserole and pour in mixture. Make a water bath (1/2 way up casserole) with a larger pan.
4. Bake at 350 degrees for 45 minutes - until an inserted knife comes out clean. Cool 1-2 hours before serving.
Title: Butterscotch Snickerdoodles
Ingredients:
- 1 butter
- 1/3 sugar
- 1 1/4 powdered sugar
- 1/3 eggs
- 2 plain yogurt
- 3 all-purpose flour
- 1 1/2 whole wheat flour
- 1/8 cream of tartar
- 3 1/2 baking soda
- 1 salt
- 1 sugar
- 1
- 1/2
- 1
- 1/2
Instructions:
1. In a mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Add yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in butterscotch chips and almonds.
2. Roll into 1-in. balls, then in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Title: Lizzy's Crabapple Crisp
Ingredients:
- 1 sugar
- 6 water
- 1/4 - 1/2 cinnamon
- 1 1/2 oats
- 1 flour
- 1/3 brown sugar
- 1/3 honey
- 1/3 salt
- 1/2 butter
- 1/3
Instructions:
1. Slice the crab apples with skin on.
2. Add sugar and cinnamon to crab apples set aside.
3. Combine the 6 ingredients for crust use any depth pan you want it will just increase the cooking time.
4. Put your crab apples into pan with your water use the 1/2 cup water if your pan is a deep dish. Then top with your crumb topping completely.
5. Bake at 375 for 15 minutes then 350 for 40 minutes.
6. If using a glass dish bake at 350 for 15 minutes then 325 40 - 50 minutes until golden and the edges are slightly crispy.
Title: Creamy Rice Pudding
Ingredients:
- 1 boiling water
- 1/2 short-grain rice
- 5 milk
- 1/3 granulated sugar
- 1/2 raisins
- 1 vanilla
- 1 cornstarch
- 1 salt
- 1 nutmeg
- 1 cinnamon
Instructions:
1. Combine boiling water and uncooked rice in a large heavy saucepan.
2. Cook over low heat approx 15 minutes covered until all the water is absorbed.
3. Stir in 4 1/2 cups of the milk and slowly bring to a boil.
4. Combining the last 1/2 cup milk, with the sugar, and cornstarch, stir til smooth.
5. Add to the rice and milk mixture.
6. Lower the heat low, low, simmer.
7. Add the raisins, salt, and nutmeg.
8. Stirring occasionally-- Cover and keep on low low heat.
9. Sometimes takes 1 1/4 hours, to 3 hours-- When this is cooked and thickened properly.
10. Beat the egg yolk in a bowl with a small amount of the cooked pudding.
11. Add to the rice into the pot and cook one more minute.
12. Remove from heat.
13. Add vanilla.
14. Spoon into a large bowl or separate dishes.
15. Garnish with cinnamon.
16. Serve with cream.
17. This pudding is well worth the time in cooking, a little effort.
Title: Frozen Cherry Protein Whip
Ingredients:
- 1 Cool Whip Lite
- 4 light cherry pie filling
- 1 Splenda sugar substitute
- 1
Instructions:
1. Mix all ingredients using a hand blender to break down the cherries.
2. Pour into individual cups.
3. Freeze.
Title: Fat Man's Misery
Ingredients:
- 1 butter
- 1/2 egg substitute
- 1/2 powdered sugar
- 2 vanilla
- 1 plain gelatin
- 1 powdered sugar
- 1/2 vanilla
- 1 pecans
- 1/2 peanuts
- 3/4
Instructions:
1. Grease 9x13 pan.
2. Line bottom with 1/3 crumbs.
3. Cream butter, egg substitute, 2 cups powdered sugar and tsp vanilla.
4. Spread over crumbs in pan.
5. Top with 1/3 of crumbs.
6. Whip remaining ingredients except nuts til stiff.
7. Spread in pan and top wtih remaining crumbs.
8. Sprinkle nuts over the top.
9. Chill at least 6 hours.
Title: Old Fashioned Boiled Sultana Cake
Ingredients:
- 250 margarine
- 2 1/2 sultanas
- 1 sugar
- 1/2 baking powder
- 1 water
- 2 eggs
- 1 self raising flour
- 1 plain flour
Instructions:
1. Place butter, sultana's, sugar and water in saucepan, bring to the boil, cover and let simmer for 3 minutes.
2. Allow to cool.
3. Add the eggs one at a time, then sifted flours and baking powder.
4. Mix, pour into a lined 7" x 8" (18 x 20cm) square tin.
5. Bake at 180 celcius or until a skewer comes out clean.
Title: Old Fashioned Bread Pudding
Ingredients:
- 4 butter
- 2 milk
- 2 eggs
- 1/2 sugar
- 1/4 salt
- 1 cinnamon
- 3 raisins
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Put butter in small bowl.
3. Scald milk (heat till just below boiling) and pour over butter, stir to mix well.
4. Beat eggs.
5. Gradually stir into milk mixture. Stir in sugar, salt, and cinnamon.
6. Put bread cubes and raisins in a 1-1/2 quart baking dish; pour in milk mixture. Stir gently to moisten the bread evenly.
7. Set in a larger pan; add hot water to the outer pan to come halfway up the sides of the baking dish.
8. Bake 40 to 45 minutes or until a knife inserted into the center comes out clean.
9. Serve warm or cold.
Title: mango delite!
Ingredients:
- 1 mango
- 2 sugar
- 1/2 milk
- 1
Instructions:
1. juice the mange removing the pulp.
2. heat the milk with the sugar until it becomes thick and then add the cream and mango pulp.
3. Stir till the mixture becomes creamy.
4. Add the flavour.
5. Cool immediately and quick freeze till it becomes hard.
6. place in blender and make a smooth mixture to break any ice crystals.
7. place in refrigerator and serve chilled as needed with cherry.
Title: Layered Fruits With Lemon Pistachio Syrup
Ingredients:
- 800 watermelon
- 2 mangoes
- 2 pears
- 3 kiwi fruits
- 250 strawberries
- 150 blueberries
- 1 vanilla extract
- 1/2 caster sugar
- 2 lemon zest
- 1 rose essence
- 50 pistachios
- 400 low-fat vanilla yogurt
Instructions:
1. Layer fruits in a large serving bowl or individual glasses.
2. Place vanilla, sugar, lemon zest, rosewater, and 1 1/2 cups of water in a saucepan. Bring to the boil.
3. Reduce heat and simmer for 15 minutes or until slightly thickened.
4. Allow to cool. Strain.
5. Pour syrup over fruits and sprinkle with pistachios.
6. Top each serving with a generous spoonful of yoghurt.