lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Lemon Cream Cake Bite
Ingredients:
- 1 mascarpone cheese
- 8 lemon juice
- 1/4 confectioners' sugar
- 2 confectioners' sugar
- 3/4 raspberries
- 1/4
- 1
- 1/4
- 12
Instructions:
1. Prepare the cookies as directed on the package. Allow them to cool for one minute on the cookie sheet.
2. While the cookies are baking, whip the cream to form stiff peaks. In a separate bowl, mix the cheese, lemond curd and lemon juice until combined. Combine 3/4 cup confectioner's sugar into the mixture. Fold the whipped cream into the lemon-cheese mixture then place in the refrigerator.
3. Remove 2 cookies from the cookie sheet and place them overlapping in a muffin tin reservoir. The cookies should overlap in the middle, and curve up the sides. Gently reshape in the tin to remove holes created in the process. Repeat this step until all 24 cookies are paired into the tin. Allow to completely cool in the muffin tin.
4. Create the topping by coarsely chopping the almonds into pea-size pieces. Add 1 t. confectioner sugar and almond extract. Stir the mixture.
5. Once the cookie shells are cooled, gently remove them to a platter. Evenly divide the cheese mixture between the shells by piping with a pastry bag, cookie press or baggie with a cut corner.
6. Sprinkle 1 t. of topping on each cream-filled cookie tart.
7. Garnish with a single raspberry.
8. Place into the refrigerator until ready to serve, up to 48 hours.
Title: Frozen Cassava Cake
Ingredients:
- 2 cassava
- 1 evaporated milk
- 1 coconut milk
- 1 butter
- 1 sugar
- 1/4 glutinous-rice flour
- 1/3 eggs
- 2/3
- 3
Instructions:
1. Pre-heat oven to 325°F.
2. Mix all ingrediants in a larage mixing bowl(make sure everything is well incorporated).
3. Grease the bottom of a larage 13x10 baking dish.
4. Pour mix in to greased 13x10 baking dish and place in oven at 325 for 1hour15min.
5. Remove and cool for 30min to 1hr.
6. Cut into equal squares. Serve and enjoy! (consistency of cake will be Glutinous).
Title: Blueberry Walnut-Streusel Pie
Ingredients:
- 1/2 flour
- 1/4 brown sugar
- 1/4 sugar
- 1/4 unsalted butter
- 1/3 walnuts
- 9 blueberries
- 4 sugar
- 1/2 cornstarch
- 3 ground nutmeg
- 1/4 milk
- 2
Instructions:
1. To prepare streusel, combine flour and both sugars in a large bowl. Cut in butter with fingers or pastry blender to form a streusel. Add walnuts and toss to combine. Refrigerate.
2. Preheat oven to 425°F Place pastry in pie pan; crimp edges.
3. To prepare filling, combine berries, sugar, cornstarch and nutmeg in a large bowl. Mix with a spoon and transfer to prepared pastry. Sprinkle with streusel. Brush pastry edges with milk. Bake 10 minutes. Reduce temperature to 350F and bake 35 minutes or until streusel is golden brown and juices are bubbling. Check after 20 minutes; if edges are browning too quickly, cover with strips of foil. Let cool completely on wire rack.
Title: Lemon Drizzle Cake
Ingredients:
- 125 margarine
- 175 butter
- 2 caster sugar
- 1 eggs
- 175 lemon, zest of
- 4 self raising flour
- 100 milk
- 1 -2 icing sugar
Instructions:
1. Preheat oven to 180oC then grease and line a 2ib loaf tin.
2. Cream the butter and sugar together, add the lemon zest and eggs then beat again, if it splits add a tbs of flour and keep mixing. Add in flour, mixing gently then finally add the milk. Pour in prepared tin and bake for around 45 minutes.
3. Meanwhile mix the sugar and lemon juice in a small bowl and put to one side, the sugar will dissolve into a lovely tart syrup. Remember to stir again before putting on the cake.
4. Test the cake ( when a skewer comes out of the middle clean) prick it all over ans slowly spoon the sugar onto the cake. I find it easier to start in the middle then work my way round to the sides of the cake to ensure even distribution of the syrup.
5. Leave to cool completely in the tin before removing.
Title: Roly Poly
Ingredients:
- 8 all-purpose flour
- 4 butter
- 1 margarine
- 2 -4 baking powder
- 1/2 golden syrup
- 1 sugar
- warm water
Instructions:
1. Preheat the oven to 375°F.
2. Mix the flour and baking powder and rub in the butter/margarine.
3. Using cold water, make the mix into a pastry.
4. On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
5. Spread the syrup/jam over the pastry and roll it into a cylinder.
6. Place the roll into a deep dish.
7. Dissolve the sugar in the warm water and pour over the roll.
8. Bake for 30-40 minutes until golden. Serve immediately.
Title: YUM YUMS (Chocolate Nut Cookies)
Ingredients:
- 1/2 butter
- 2 granulated sugar
- 3/4 egg
- 1 vanilla
- 1 salt
- 1/4 flour
- 1 3/4 walnuts
- 1/2 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Melt butter and chocolate together and set aside to cool for about 5 minutes.
3. Stir chocolate mixture, granulated sugar, egg, vanilla and salt together until blended.
4. Stir in flour and nuts.
5. Shape into 1 inch balls and place 2 inches apart on ungreased cookie sheets.
6. Bake for 8 to 10 minutes or until set.
7. While still warm, roll in confectioner's sugar.
8. Cool on wire racks and then roll in sugar again.
Title: Wheaties Treats
Ingredients:
- 1 sugar
- 1 corn syrup
- 1 peanut butter
- 6 vanilla
- 1 chocolate chips
- 2
Instructions:
1. Combine sugar, corn syrup, vanilla, and peanut butter in a large (big enough for 6 cups of Wheaties) sauce pan.
2. Heat and continously stir mixture to just before boiling.
3. Stir in Wheaties cereal until well coated.
4. Transfer mixture to a metal or glass baking pan.
5. Sprinkle chocolate chips over the top and place in 350 degree oven set on broil.
6. Heat for 2-5 minutes, just long enough to melt the chocolate chips.
7. Using a knife spread the melted chocolate evenly over the surface of the mixture.
8. Allow one hour for cooling, cut and serve.
Title: Winter Fruit Crisp
Ingredients:
- 6 apples
- 3 pears
- 1/2 prunes
- 1/2 dates
- 1/2 raisins
- 3 currants
- 2 lemon juice
- 2 brown sugar
- 3/4 butter
- 1/2 all-purpose flour
- 1 brown sugar
- 1/2 cinnamon
- 1/2 butter
- 1/2 rolled oats
- walnuts
Instructions:
1. Peel, core and slice apples and pears.
2. In large bowl, toss together apples, pears, apricots, prunes and raisins.
3. Sprinkle with lemon juice, sugar and butter; toss again.
4. Transfer to greased 13 x 9- inch baking dish, leveling top.
5. TOPPING: In bowl, combine flour, sugar and cinnamon; with pastry blender or two knives, cut in butter until crumbly.
6. Stir in oats and walnuts; sprinkle over fruit.
7. Bake in 375 F.
8. oven for 1 hour or until apples are tender.
9. Makes 12 servings.
10. Canadian Living's Best Easy Cooking.
Title: Cinnamon & Spice Cake Frosting
Ingredients:
- 2 brown sugar
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1
Instructions:
1. In a small bowl, combine the whipped topping, brown sugar and spices (I use a whisk to do this).
2. Serve with a fruit tray as a dip or use as a "frosting" for a spice or carrot cake.
Title: Marcelle's Pistachio Cake
Ingredients:
- 18 1/4 instant pistachio pudding mix
- 3 1/4 water
- 3/4 canola oil
- 3/4 eggs
- 4 pecans
- 1 water
- 1/4 butter
- 2 vanilla extract
- 1 1/2 powdered sugar
- 2
Instructions:
1. In a large bowl, mix first 4 ingredients. Add eggs one at a time, beating after each addition. Lightly spray a 9x13x2 inch. pan with Pam. Pour batter into prepared pan and sprinkle the pecans over top and bake at 350 degrees F. for 38 minutes. Do Not Overbake. Remove cake from oven and
2. make slashes all over cake and drizzle glaze slowly to soak in; then.
3. bake five more minutes.Cool in pan on rack.
4. To make glaze:.
5. In a saucepan, on medium low heat, Heat the water and butter until the butter melts. Add the vanilla and powdered sugar and mix well.
Title: Apricot Cake
Ingredients:
- 1 self raising flour
- 5 butter
- 5 eggs
- 1 nutmeg
- 1/2 milk
- 6 caster sugar
- 8 cinnamon
- 1 ground cloves
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease a cake mould.
3. Cream the butter and sugar and add the well beaten eggs. Add jam and beat into mixture until smooth. Sift flour and spices and add alternately with the milk.
4. Bake for about 60 Minutes or until a knife test is dry depending on your oven.
Title: Apple Thyme Cake
Ingredients:
- 6 butter
- 1/2 sugar
- 2 eggs
- 1 1/2 flour
- 1/2 cornmeal
- 2 baking powder
- 1/4 salt
- 1/2 buttermilk
- 2 green apples
- 2 thyme leaves
- 2 green apples
Instructions:
1. Pre heat the oven to 350 degrees F and butter and flour a 9-inch layer cake tin.
2. Cream together the butter and sugar, then add the eggs and beat until blended.
3. Combine the flour, cornmeal, baking powder, baking soda and salt, and sift; set aside.
4. Beat the buttermilk into the egg mixture, then fold in the sifted dry ingredients.
5. Fold in the apple and thyme.
6. Scrape the batter into the prepared tin.
7. Bake for about 35 minutes, until a toothpick inserted in the centre comes out dry.
8. Serve each wedge with whipped cream onthe side.
9. For an optional garnish touch, cut a green apple wedge into crosswise slices with a sharp knife (which minimises browning) and arrange a few slices next to the whipped cream.
Title: Sweet Sticky Rice
Ingredients:
- 3 glutinous rice
- 2 coconut milk
- 2 brown sugar
- 2 toasted sesame seeds
- 1 sweetened coconut
Instructions:
1. Cook rice, then set aside.
2. Boil coconut milk in a deep pan or wok, until it is about 1/2.
3. Add cooked rice and mix well. This takes a bit of time.
4. Then add brown sugar and mix well. The rice mixture should be fairly dry.
5. Pat down in a 9 X 12 pan.
6. Add sesame seeds and coconut.
7. Cool slightly and cut into serving pieces. Leave in the pan.
8. For leftovers, place in refrigerator or freezer.
9. Microwave each piece for about 1 minute to soften.
10. Cooking time includes cooking of rice - about 20 minutes.
11. Glutinous rice is also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice.
Title: No Bake Christmas Cake
Ingredients:
- 16 golden raisins
- 16 pecans
- 16 half-and-half
- 16 white corn syrup
- 2 1/4
- 1
Instructions:
1. Mix all ingredients together well to distribute fruit and nuts.
2. Pour into small loaf pans which have been lined with waxed paper.
3. Refrigerate for 2 days before slicing to serve.
4. use vanilla wafers flavoured with pure vanilla extract for better taste n flavor !
Title: Dutch Apple Cake
Ingredients:
- 6 apples
- 1/2 cinnamon
- 1/2 salt
- 2 butter
- 1/2 sugar
- 1 sugar
- 1/2 cinnamon
- 2 flour
- 2 baking powder
- 1/4 salt
- 1 sugar
- 1 cinnamon
- 1
Instructions:
1. pare and slice 6 large apples
2. place in buttered baking dish
3. mix 1/2 cup sugar 1/2 teaspoon cinnamon salt anf butter
4. cover apples with this mixture
5. sift together flour sugar salt cinnamon baking powder
6. add cream
7. pour over apples
8. sprinkle topping that has been mixed topgether over flour mixture
9. bake in moderate oven til apples are soft and crust browned im guessing 35 minutes at 375 degrees check though.
Title: Classic White Cake
Ingredients:
- 12 unsalted butter
- 1 1/2 sugar
- 2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 6 milk
- 3/4 vanilla extract
- 2
Instructions:
1. Butter two 9-inch diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan.
2. Lined bottoms with parchment or waxed paper.
3. Set a rack at the middle level of the oven and preheat to 350 degrees.
4. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
5. Stir together flour, baking powder and salt.
6. Set aside.
7. Combine egg whites, milk and vanilla extract.
8. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture.
9. Continue to alternate beginning and ending with flour mixture.
10. Scrape bowl and beater often.
11. Pour batter into prepared pan (s) and smooth top with a metal spatula.
12. Bake cake (s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
13. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
Title: Bittersweet Chocolate Torte
Ingredients:
- 5 bittersweet chocolate
- 3/4 butter
- 1 sugar
- 3 eggs
- 1 vanilla extract
- 1/3 all-purpose flour
- 1 ground cinnamon
- 1/4 ground cayenne pepper
- 1/4 salt
- 1/2 pecans
- 1/4 chocolate chips
- 2 chocolate
- 1 cocoa powder
- ground cinnamon
Instructions:
1. Preheat oven to 350°F Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper. Grease the top of the paper, too.
2. In a small, microwave-safe bowl, melt together chocolate and butter. Heat in 30-60 second increments and stir well after each to avoid overcooking the mixture. Cool for 5-8 minutes.
3. Pour butter mixture into a large mixing bowl and add chocolate. Whisk in the eggs one at a time, followed by the vanilla extract. Stir in flour, cinnamon, cayenne and salt, followed by the pecans and chocolate chips.
4. Pour into prepared pan.
5. Bake for 38-40 minutes, until a toothpick inserted into the center comes out almost clean, with a few crumbs attached. Cool for 5 minutes in the pan, then run a knife around the edge and invert onto a serving platter. Remove parchment paper and cool completely.
6. Before serving, whisk together 2 tbsp cocoa powder with 1 tsp cinnamon. Sift over the top of the torte.
Title: Aunt Vera's Fresh Peach Cobbler
Ingredients:
- 3 butter
- 1/2 Bisquick
- 1 milk
- 1 sugar
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a 9 x 13 inch baking pan, place the stick of butter and put it in the oven to melt.
3. While the butter is melting, mix the Bisquick, milk, sugar and almond extract.
4. Once butter has melted, pour the liquid mixture over the butter and place the chunks of peaches on top of the batter.
5. Return this to the oven and bake for 45 minutes at 350 degrees.
Title: Rocky Road Cookies
Ingredients:
- 1 chocolate chips
- 1/4 butter
- 2 eggs
- 1 flour
- 1/4 baking soda
- 1/4 salt
- 1 marshmallows
- 1
Instructions:
1. Melt chocolate in a double boiler.
2. Beat eggs until foamy and add chocolate.
3. Stir in flour, baking soda, salt, marshmallows and nuts.
4. Mix until all ingredients are combined.
5. Spread into a 9 inch baking pan.
6. Bake at 325 degrees until firm for 25 minutes.
7. let cool.
Title: Instant Pot Pina Colada Rice Pudding
Ingredients:
- 1 arborio rice
- 1 1/2 water
- 1 coconut oil
- 1/4 salt
- 14 coconut milk
- 1/2 sugar
- 2 eggs
- 1/2 milk
- 1/2 vanilla extract
- 8 pineapple tidbits
Instructions:
1. In inner pot of Instant Pot, combine rice, water, oil and salt.
2. \Close and lock lid. Select Pressure Cook or Manual on high and then adjust to set 3 minutes of cooking time.
3. When beep sounds, turn off pressure cooker and use 10 minute natural release.
4. Add coconut milk and sugar to rice in pressure cooking pot; stir to combine.
5. In small mixing bowl, whisk eggs with milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot.
6. Select Saute and cook stirring constantly, until mixture just starts to boil.
7. Turn off pressure cooker. Stir in pineapple tidbits.
8. Pour into serving dishes and chill. Pudding will thicken as it cools.
9. Serve topped with whipped cream, toasted coconut and a maraschino cherry if desired.
Title: Easter Fruitcake
Ingredients:
- 5 eggs
- 1 butter
- 1 sugar
- 1 3/4 flour
- 1/2 baking powder
- 1 pecans
- 2 pure vanilla extract
- 4
- 1
Instructions:
1. Cream butter, add sugar, gradually creaming well until fluffy.
2. Add eggs and blend.
3. Chop nuts and fruit into fine pieces and mix with a few spoons of the flour.
4. Sift remaining flour and baking powder together.
5. Fold flour into creamed mixture, add flavorings and mix well.
6. fold in nuts and fruit.
7. Pour into greased and floured tube pan or 2 loaf pans.
8. Place in cold oven and bake@ 250 degrees for 3 hours.
Title: Chocolate Peanut Butter Chip Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 vanilla
- 2 flour
- 2/3 baking soda
- 3/4 salt
- 1/2
- 2
Instructions:
1. In a mixing bowl combine the butter, sugar, eggs, and vanilla and cream till light and fluffy.
2. Add the flour cocoa, soda, and salt; mix well.
3. Add the peanut butter chips.
4. Chill till firm.
5. Shape into a 1" ball and place on ungreased sheet and flatten slightly with a fork.
6. Bake 350 degrees for 8-10 minutes.
7. Let cool for 1 minute and remove.
Title: Mom's Easy Coconut Cake
Ingredients:
- 1 milk
- 1 1/2 sugar
- 1/2 Splenda sugar substitute
- 2 Cool Whip
- 3 1/2
Instructions:
1. prepare cake according to package directions.
2. Combine milk, sugar or Splenda,and 1/2 cup coconut in saucepan . Bring to a boil, reduce heat and simmer for 1 minute.
3. Poke holes in cake with a fork.
4. Spoon mixture over warm cake and allow to cool completely.
5. Fold half of the remaining coconut into whipped topping and spread over cake. top with the remaining coconut and refrigerate.
Title: Peanut Butter Pumpkin Pies
Ingredients:
- 2 eggs
- 1 pumpkin
- 1/2 honey
- 2/3 cinnamon
- 1 nutmeg
- 1/2
- 2
Instructions:
1. Heat oven to 375°F.
2. In a medium bowl, mix eggs, pumpkin, honey, peanut butter, cinnamon and nutmeg. Stir until well mixed.
3. Unroll dough; separate into 4 rectangles for each package. Pinch and then press perforations to seal. Cut each rectangle in half, to produce 2 squares per triangle. You will end up with 16 squares in total.
4. In ungreased muffin tin, gently press each square into each cup. Be sure that you repair any tears that may occur. The corners should be slightly sticking out.
5. Spoon pumpkin mixture evenly into each pastry cup.
6. Bake for 15 minutes or until dough is nicely browned.
7. Remove from oven and let cool 10 minutes. Gently pull each pie out by lifting by 2 opposing corners. You can also refrigerate until cool and then remove.
8. If desired, top with fresh whipped cream and a light sprinkling of cinnamon. Yum!
Title: One-Bowl Chocolate Mayonnaise Cake With Mocha Frosting
Ingredients:
- 2 flour
- 3/4 sugar
- 1 dark brown sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1/2 mayonnaise
- 1 brewed coffee
- 4 vanilla
- 1 boiling water
- 1 instant coffee granules
- 1/2 marshmallow cream
- 1/4
- 1
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. For the cake; combine the flour, both sugars, baking powder, baking soda and salt in a large mixing bowl; add in the mayonnaise and oil, beat on medium speed of an electric mixer until thoroughly combined.
4. Carefully and slowly add in the hot brewed coffee and vanilla; beat until blended (about 1 minute).
5. Add in the mini chocolate chips; mix to combine.
6. Pour the batter into prepared baking dish.
7. Bake for about 30 minutes, or until cake tests done.
8. Cool completely on a wire rack.
9. For the mocha frosting; in a large bowl combine the boiling water with the coffee granules; stir until the granules completely dissolve.
10. Add in the marshmallow cream; beat on low speed until smooth.
11. Using a spatula fold in the Cool Whip topping.
12. Spread over the top of the completely cooled cake.
13. Sprinkle with chocolate shavings if desired.
14. Cut into slices and serve.
15. Delicious!
Title: Chocolate Cake With Lemon Curd Filling
Ingredients:
- 200 self raising flour
- 40 cocoa powder
- 230 caster sugar
- 4 eggs
- 240 vanilla extract
- 1/4 milk
- 110
- 2
- 270
- 500
Instructions:
1. Pre-heat the oven to 160ºC/140ºC fan.
2. Line 2 8inch tins with greaseproof paper.
3. Grate the milk chocolate (110g).
4. Put all of the ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 4 large eggs, 240g soft margarine, ¼ tsp vanilla extract, 2 tsp milk and the grated chocolate) mix on a low speed until fully combined.
5. Divide the mixture evenly between the two tins. Make sure you spread the mixture out so it is even.
6. Put the tins in the oven and cook for 50 minutes. After 50 minutes put a skewer in the middle and check if it comes out clean. If not, pop back in the oven for 10 more minutes and look again.
7. When cooked, remove the cakes from the oven and leave to cool in the tins for 20 minutes. After 20 minutes, remove the cakes from their tins and carefully peel off the greaseproof paper and pop them onto a wire rack to cool completely.
8. Once cooled, use a knife to carve off the top of the bottom cake (so it's flat and the top part of the cake will sit on it nicely).
9. Spread the lemon curd evenly on top of the bottom part of the cake.
10. Carefully place the top part of the cake on top.
11. To melt your chocolate coating, break the chocolate into squares and put into a glass bowl.
12. Place over a pan of barely simmering water.
13. You need to melt the chocolate very slowly, only stirring now and again or it will go hard. Be patient, it's worth it!
14. One melted spread over the cake.
15. Leave to cool. Store in an airtight container.
Title: Swiss Cherry Cheese Torte
Ingredients:
- 1 eggs
- 3 water
- 1 1/3 cherry pie filling
- 1/3 cream cheese
- 1 lemon juice
- 4
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine cake mix with oil, water and eggs.
3. Bake in 2 (8 inch) greased and floured round cake pans for 35 to 40 minutes.
4. Cool.
5. Split each layer into 2 thin layers.
6. For frosting cream vanilla frosting, cream cheese and lemon juice.
7. Spread frosting over cake layers, then cherry pie filling on top of frosting.
8. Continue, ending with pie filling on top.
9. Store cake in refrigerator.
Title: Nova Scotia Blueberry Flan
Ingredients:
- 1/2 butter
- 1/2 white sugar
- 1 egg
- 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 salt
- 1/4 fresh blueberries
- 5 frozen blueberries
- 2 fresh lemon rind
- 1 sour cream
- 2 white sugar
- 2
- 1/2
Instructions:
1. Preheat oven to 350F (180C).
2. In large bowl, beat butter with sugar until blended, then beat in egg and almond extract.
3. In separate bowl, whisk together flour, baking powder and salt; pour over batter and stir until blended.
4. Pat over bottom and 2 inches up side of greased 10-inch springform pan; set aside.
5. Now make filling.
6. Toss together blueberries, liqueur and lemon rind; pour over crust.
7. In bowl, whisk together sour cream, egg yolks, sugar and almond extract; pour evenly over blueberries.
8. Bake in centre of oven for 1-1/4 hours or until crust is golden and crisp.
9. Let cool in pan on rack.
10. Refrigerate for 4 hours or until chilled.
11. Remove side of pan and cut into wedges to serve, along with freshly whipped whipping cream and toasted almonds, if desired.
Title: Bread Pudding With Banana Sauce
Ingredients:
- 11 eggs
- 1 1/3 granulated sugar
- 1 milk
- 1 vanilla extract
- 1 ground cinnamon
- 1 salted butter
- 1 light brown sugar
- 4 bananas
- 1/2
Instructions:
1. Preheat the oven to 350˚ F.
2. In a large mixing bowl, combine the eggs, granulated sugar, milk, vanilla, and cinnamon and whisk until well blended. In a nonstick oversized muffin pan, place 2 slices of the bread into the bottom of each muffin cup. Pour the egg and milk mixture into each muffin cup. Allow the bread to absorb the mixture and repeat the process until the bread is saturated and the muffin cup is full (it might take 3 or 4 fillings to totally saturate the bread and fill the cup). Bake the pudding mixture for 35 minutes, or until the pudding has turned golden and set in the pan.
3. While the pudding is in the oven, melt the butter in a 2-quart saucepan over medium heat. Add the light brown sugar and whisk over the heat until smooth. Slice the bananas, stir them into the sauce, and add the praline liqueur. Reduce the heat to low to keep the sauce warm.
4. When the pudding is baked, remove from the oven and allow to sit for 15 minutes to cool. Invert the muffin pan to remove the puddings and expose the custard. Place each on the center of a plate and ladle the sauce onto the pudding. Serve immediately.