lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Crisp With Walnut Crisp Topping
Ingredients:
- 2 pumpkin puree
- 1 sugar
- 3/4 evaporated milk
- 3 eggs
- 1 cinnamon
- 1 pumpkin pie spice
- 1 vanilla
- 3/4 brown sugar
- 3/4 quick-cooking oats
- 3/4 walnuts
- 2 all-purpose flour
- 1/4 cinnamon
- 6 butter
Instructions:
1. Preheat oven to 350. Lightly grease an 8" square baking dish.
2. In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice and vanilla until smooth. Pour into prepared dish.
3. In medium bowl combine brown sugar, oats, walnuts, flour and cinnamon. Add melted butter and stir until combined.
4. Sprinkle topping evenly over pumpkin mix.
5. Bake for 45-50 minutes or until center is set and topping is golden brown.
6. Serve warm with whipped cream and cinnamon if desired.
Title: Buttermilk Spice Crisps
Ingredients:
- 1 butter
- 2 sugar
- 1 egg
- 1/3 buttermilk
- 4 2/3 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1 ground allspice
- 1 ground cloves
- 1 ground nutmeg
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy.
2. Beat in egg and buttermilk.
3. Combine the flour, baking soda, cinnamon, allspice, cloves and nutmeg; gradually add to the creamed mixture and mix well.
4. Shape into two 9-in. rolls; wrap each in plastic wrap.
5. Refrigerate for 4 hours or until firm.
6. Unwrap and cut into 1/4-in. slices.
7. Place 2 inches apart on ungreased baking sheets.
8. Bake at 350° for 10-12 minutes or until golden brown.
9. Remove to wire racks to cool.
Title: Parsad
Ingredients:
- 1/2 white sugar
- 1/4 ghee
- 1/4 evaporated milk
- 1 cardamom powder
- 1/4 raisins
- 1
- 2
Instructions:
1. Mix sugar and evaporated in a pan, bring to a boil and set aside.
2. Heat the ghee in a frying pan. Add the cream of wheat and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir to ensure even browning.
3. Stir in raisins.
4. Add sugar/milk slowly (it should still be hot/warm and it may sputter).
5. Stir rapidly to prevent lump formation.
6. Cook over medium heat until the milk gets completely absorbed.
7. Serve immediately and garnish with almonds, walnuts or raisins if desired.
8. It will become firm as it cools. But it still tastes great. I like to eat it when cooled.
Title: Arnold Palmer Bars
Ingredients:
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1 all-purpose flour
- 1/4 salt
- 1/2 tea
- 3 all-purpose flour
- 3/4 granulated sugar
- 3 eggs
- 1/4 lemon juice
- 2 lemon zest
- 2 powdered sugar
Instructions:
1. For the crust:
2. Preheat the oven to 350 degrees F.
3. Combine the butter and sugar in a bowl. Cream together until smooth. Add the flour and salt then stir together until a dough forms.
4. Press the dough into a 9 x 9-inch square baking pan so you get an even layer covering the whole base.
5. Bake for 20-25 minutes until just starting to turn brown around the edges.
6. For the top layer:
7. Heat the unsweetened tea in a small pot over a medium heat. Let simmer until reduced down to 1/4 cup.
8. In a medium bowl, combine the flour, sugar, eggs, lemon juice and zest, stirring until smooth. Mix in the tea.
9. Pour this over the baked crust.
10. Reduce the oven to 300 degrees F and bake for another 20-25 minutes until the top is set.
11. Let cool then cut into 16 squares and dust with powdered sugar.
Title: Grandma's Kolachky Cookies
Ingredients:
- 1/2 margarine
- 6 cream cheese
- 1 3/4 flour
- 1 baking powder
- 2 eggs
Instructions:
1. Sift flour, baking powder.
2. Cream butter and cream cheese.
3. Add egg yolks and the sifted ingredients.
4. Refrigerate 2 hours.
5. Roll out dough on a floured board.
6. Cut using a circular cookie cutter.
7. The thinner the better.
8. Put thumb print in each with favorite preserves.
9. Bake at 350 degrees Fahrenheit for 10 to 15 minutes.
Title: Apple Cranberry Crumble
Ingredients:
- 3 apples
- 2 cranberries
- 3/4 sugar
- 1 oats
- 3/4 brown sugar
- 1/3 all-purpose flour
- 1/2 butter
- 1/2 pecans
Instructions:
1. In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar.
2. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. (Top with pecans if desired.).
3. Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly.
4. Best served warm.
Title: Soft Molasses Spice Cookies
Ingredients:
- 1 1/4 whole wheat flour
- 1 1/4 unbleached flour
- 2 baking soda
- 2 cloves
- 2 ginger
- 2 cinnamon
- 3/4 butter
- 1 sugar
- 1 egg
- 2 blackstrap molasses
- 1 molasses
- 1 water
- sugar
Instructions:
1. Mix dry ingredients in a bowl.
2. In a separate larger bowl, cream butter.
3. Add sugar and egg. Beat well.
4. In a small bowl or measuring cup, mix molasses and water. Add to butter mixture.
5. Gradually add flour mixture.
6. Chill dough for 1/2 hour.
7. Roll teaspoonfuls of dough into balls, then roll in sugar.
8. Place on ungreased cookie sheet.
9. Bake for 14-20 minutes, depending on size & desired softness.
10. (I made 48 smaller cookies and baked for 14 minutes on stone pan, nice & soft yet still done).
Title: Lemon Delish
Ingredients:
- 1 sugar
- 1 butter
- 1 flour
- 1 1/4 milk
- 1 lemon
- 2 salt
- 2
- 1
Instructions:
1. Set oven to 300F and prepare water bath.
2. Beat butter and sugar.
3. Add flour, milk, lemon juice & rind, and yolks. Beat.
4. In a separate bowl, whisk whites until stiff peaks form.
5. LIGHTLY fold whites into lemon mixture.
6. Bake in water bath for 30 minutes at 300°F.
7. Refrigerate for 2 hours or overnight.
8. (When doubling, use only 2 cups milk).
Title: Yummie Soft Chewy Chocolate Cookies
Ingredients:
- 2 butter
- 2 white sugar
- 2 brown sugar
- 2 vanilla essence
- 1 salt
- 2 baking powder
- 2 baking soda
- 3 cocoa powder
- 4 eggs
- 4 all-purpose flour
- 5 rolled oats
- 4
- 8
- 3
Instructions:
1. Preheat oven 180c.
2. Cream together butter, sugar, then add eggs and vanilla.
3. Mix together in a separate bowl salt, baking powder, baking soda, flour, oatmeal (powdered it before you add in).
4. Mix all the above then add chocolate chips and grated chocolate and chopped nuts. Bake for 8-10 minutes not more!
Title: Avocado Dessert
Ingredients:
- 1 avocado
- 1/2 milk
- 1/4 white sugar
- 1/2 vanilla extract
Instructions:
1. Mash avocado with an electric mixer, or use a food processor.
2. Blend in the milk, sugar and vanilla until smooth.
3. Chill for about 20 minutes before serving.
Title: Glazed Lemon Cookies
Ingredients:
- 3/4 granulated sugar
- 2 lemon zest
- 1 3/4 unbleached all-purpose flour
- 1/4 salt
- 1/4 baking powder
- 12 unsalted butter
- 2 lemon juice
- 1 vanilla extract
- 1/2 cream cheese
- 1 lemon juice
- 2 confectioners' sugar
- 1 1/2
Instructions:
1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
2. In food processor, process granulated sugar and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses.
3. Scatter butter chunks over; pulse until mixture resembles fine cornmeal, about 15 one-second pulses.
4. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine.
5. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
6. Turn dough and any dry bits on counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous.
7. Shape dough into log about 10 inches long and 2 inches in diameter. Wrap dough in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
8. Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds 3/8 inch thick. Place on prepared baking sheets, spacing them about 1 inch apart.
9. Bake until centers of cookies just begin to color and edges are golden brown, 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time.
10. Cool cookies on baking sheet about 5 minutes.
11. Using wide metal spatula, transfer cookies to wire rack and cool to room temp before glazing.
12. For the glaze: Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners' sugar and whisk until smooth.
13. To glaze the cookies: When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.
Title: Lime and Coconut Coins
Ingredients:
- 2 confectioners' sugar
- 1/4 lime juice
- 2 lime zest
- 1 coconut
Instructions:
1. Make your favoriet sugar cookie dough.
2. Shape into 1.5 inch logs. Wrap and freeze for 20 minutes or refrigerate at least overnight.
3. Slice into 1/8 inch rounds and place on silpat (or parchment) lined cookie sheets.
4. Bake as usual.
5. Whisk together sugar, lime juice and zest.
6. Spoon the glaze over each cookie.
7. Sprinkle toasted coconut on top and let them set.
Title: Grandma's Raisin Filled Cookies
Ingredients:
- 1 1/2 raisins
- 2 sugar
- 1/2 salt
- 1 1/2 water
- 1/2 flour
- 6 flour
- 3 baking powder
- 2 salt
- 1 1/2 butter
- 2 1/2 sugar
- 4 eggs
- 1 milk
- 2 vanilla
Instructions:
1. Raisin Mixture: Soak raisins in hot water.
2. When plumb and soft, drain water and grind.
3. Put in saucepan and add sugar, salt, and water.
4. Mix the flour with just enough water to make smooth paste, then add to raisin mixture.
5. Let come to boil, then set off to cool.
6. Cookie: In large mixing bowl, cream together butter& sugar.
7. Beat in eggs.
8. Add milk and vanilla.
9. Mix until well blended.
10. Combine dry ingredients together and add to butter mixture.
11. Roll out onto flour surface to about 1/4 inch thickness.
12. Cut with round cutter.
13. Lay on cookie sheet, and add 1 Tablespoon (about) ground raisin mixture to each cookie.
14. Top with another round cookie, pinch sides together.
15. Bake@ 350 8-10 minutes or until just starting to brown.
Title: Shortbread
Ingredients:
- 8 butter
- 1/2 confectioners' sugar
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 vanilla extract
Instructions:
1. Cream together butter and sugar. Add remaining ingredients using hands to knead until ingredients are blended. Press into ungreased baking dish. Bake at 325°F for about 20 minutes, or until lightly browned.
2. Cut into wedges while warm and serve topped with berries and whipped cream.
Title: Sweetheart Jamwiches
Ingredients:
- 1 granulated sugar
- 1 cream cheese
- 2 powdered sugar
- 1 butter
- 1/4 white chocolate chips
- 2 butter
- 1/2
- 5
- 1/2
- 1
Instructions:
1. Unfold the piecrusts on a lightly floured surface and roll out the fold lines.
2. Cut with a 2-inch heart shaped cookie cutter.
3. Reroll remaining dough and repeat with cookie cutter (should have about 46 hearts).
4. Brush one side of each heart with egg white and sprinkle evenly with the sugar.
5. Place pastry hearts on 2 ungreased baking sheets and bake at 400 degrees for 7-8 minutes or until light brown.
6. Remove hearts to wire racks to cool.
7. Stir together the cream cheese, powdered sugar, 2 tablespoons butter and almond extract until well blended.
8. Spread cream cheese mixture evenly on unsugared sides of half the hearts and then spread about 1/2 teaspoon of preserves over mixture.
9. Top with reamining hearts, unsugared side down.
10. Microwave white chocolate chips and 1 tablespoon butter in a glass bowl on high for about 1 minute.
11. Stir until smooth.
12. Place mixture in a small zip lock bag, seel and then snip a tiny hole in one corner and drizzle over hearts.
13. Cool completely and then sprinkle with red sugar if desired.
Title: Luscious Four-Layer Pumpkin Cake
Ingredients:
- 1 pumpkin puree
- 1 milk
- 1/2 eggs
- 1/3 pumpkin pie spice
- 4 cream cheese
- 1 1/2 icing sugar
- 1 Cool Whip Topping
- 1 pecans
- 1
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 2 (9-inch) round cake pans.
3. Beat cake mix, 1 cup of the pumpkin puree, milk, oil, eggs and 1 teaspoons of the pumpkin-pie spice in large bowl with electric mixer on medium speed until well blended.
4. Pour evenly into prepared pans.
5. Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean.
6. Cool completely on wire racks.
7. Meanwhile beat cream cheese in small bowl with electric mixer on medium speed until creamy.
8. Add icing sugar,remaining pumpkin and remaining 1/2 teaspoons pumpkin-pie spice; mix well.
9. Stir in whipped topping.
10. Remove cake layers from pans; cut each layer horizontally in half with a serrated knife.
11. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers.
12. Do not frost the top layer.
13. Drizzle with caramel topping and toasted pecans.
14. Store in refrigerator.
Title: Indulgent White Cheesecake
Ingredients:
- 125 butter
- 60 gelatin
- 2 hot water
- 1/4 cream cheese
- 250 sweetened condensed milk
- 1/2 white chocolate chips
- 1 1/2
- 300
Instructions:
1. Combine biscuit crumbs and butter. Press into base of 23cm springform pan and refridgerate while preparing filling.
2. Combine gelatine and hot water, stir to dissolve, cool.
3. Beat cream cheese and sweetened condensed milk until smooth.
4. Beat in cooled white chocolate.
5. Beat in cream.
6. Beat gelatine into cheesecake mixutre, spoon evenly over crumb crust.
7. Refridgerate until set.
Title: Yoghurt Sauce for Fruit
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/4 lemon juice
- 1/4 vanilla yogurt
- 175
Instructions:
1. Beat together eggs, sugar, orange juice and lemon juice until well mixed. Cook over simmering water until thickened (should coat a spoon). Stir in yoghurt. Chill.
2. Use as a sauce for fresh fruit or over cake.
3. Enjoy.
4. Halifax Liz.
Title: Triple Apple Bundt Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/4 nutmeg
- 1/4 ground ginger
- 1/4 ground cardamom
- 1/4 salt
- 1 applesauce
- 1 1/2 sugar
- 1 vanilla extract
- 1/2 egg substitute
- 1 apple butter
- 2 apples
- 1 pecans
- 1/2 walnuts
- raisins
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 9-10 inch bundt pan.
3. Sift together dry ingredients.
4. Beat together apple sauce, sugar, vanilla and eggs, one at a time (or 1/4 cup at a time, if using egg substitute), about 1 minute after each addition, until batter is light and fluffy.
5. Reduce mixer speed to low and beat in apple butter, followed by dry ingredients.
6. Fold in apple slices, then nuts and raisins, if using.
7. Turn batter into prepared bundt pan.
8. Bake 55-65 minutes, checking for doneness with toothpick or thin knife.
Title: Chocolate Chip Snack Cake
Ingredients:
- 1/4 butter
- 1/2 Splenda sugar substitute
- 1/2 sugar
- 1 egg
- 2 light sour cream
- 1 unsweetened applesauce
- 2/3 vanilla
- 1 flour
- 1 whole wheat flour
- 1 baking powder
- 1 1/2 baking soda
- 1/4 salt
- 1/2 sugar
- 1/3 cinnamon
- 1
- 1/2
Instructions:
1. In a large bowl cream together butter, sugar, and Splenda. Add egg, then egg whites, beating after each addition. Beat in the sour cream, applesauce, and vanilla. Combine the flours, baking powder, baking soda, and salt; stir into butter mixture just until blended.
2. Pour half of the mixture into a 9 x 13 pan coated with cooking spray. Combine the cinnamon and sugar for the topping. Sprinkle half over the batter. Top with half of the chocolate chips.
3. Gently top with remaining batter; spread evenly. Sprinkle with remaining cinnamon and sugar; sprinkle with remaining chocolate chips.
4. Bake at 350 for 20 - 25 minutes or until a toothpick comes out clean. Cool on a wire rack.
Title: Warm Apple Cake With Cinnamon Swirl Ice Cream
Ingredients:
- 2 vanilla ice cream
- 1 1/2 cinnamon
- 1 unsalted butter
- 1 granulated sugar
- 2 1/2 cake flour
- 1 1/2 baking powder
- 1 baking soda
- 1/4 salt
- 4 eggs
- 1 vanilla extract
- 1 buttermilk
- 4 tart cooking apples
- 1/2 all-purpose flour
- 1/2 walnuts
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 1/2 cinnamon
- 1/2 unsalted butter
- 1/2
Instructions:
1. Heat oven to 350 degrees. Butter and flour 13x9-inch baking pan.
2. Place ice cream in refrigerator and let soften 20 minutes.
3. Meanwhile, prepare cake: using electric mixer, beat butter in large bowl until creamy. Gradually beat in sugar and continue to beat until very light and fluffy. Sift cake flour, baking powder, baking soda, and salt onto sheet of waxed paper. Beat eggs into butter mixture one at a time. Beat in vanilla. Reduce speed on mixer and mix dry ingredients and buttermilk alternately into batter, beginning and ending with dry ingredients. Do n ot overmix or cake will be tough. Pour batter into prepared pan and spread evenly. Scatter apples evenly over top.
4. Make topping: process flour, walnuts, sugars, cinnamon and butter in food processor until butter pieces are size of small peas. Add coconut and process until just combined. Sprinkle cake until toothpick inserted in center comes out clean, about 45 minutes.
5. While cake is baking, scoop 1 pint ice cream into mixing bowl, sprinkle with half the 1-1/2 t. cinnamon, and fold lightly together with rubber spatula. Return ice cream to container. Repeat with remaining ice cream and cinnmon. Freeze until ready to serve.
Title: Buttery No-Fail Pie Pastry
Ingredients:
- 2 1/2 flour
- 1 butter
- 1 salt
- 2 sugar
- 1/4 - 1/2
Instructions:
1. In food processor, place four, salt and sugar.
2. Pulse a couple of times to mix.
3. Add butter cut into small pieces.
4. Pulse til large coarse crumbs.
5. While running, drizzle in water from the top.
6. Only add enough water til dough forms a ball and pulls away from the sides of the mixer.
7. Divide into 2 flat rounds.
8. Wrap with plastic wrap, and chill or freeze til needed.
Title: Mandarin Orange & White Cake
Ingredients:
- 1 eggs
- 4 mandarin oranges
- 1/2 vanilla pudding mix
- 1 Cool Whip
- 1
Instructions:
1. Mix cake mix, eggs, oil and oranges.
2. Beat on high about 6 minutes.
3. Put in round pans, very well greased and floured.
4. Bake 15 minutes 325 degrees.
5. Let cool.
6. mix pudding with pineapple with juice, fold in a large bowl of cool whip.
7. Top cake with this.
8. NOTES: Refrigerate.
Title: Sour Cream and Pecan Sandies
Ingredients:
- 1/2 pecans
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 butter
- 1/3 margarine
- 3/4 shortening
- 1 sugar
- 1/3 egg
- 1 sour cream
- 1 vanilla extract
- 1 1/2 powdered sugar
- 1 lemon juice
- 1 salt
- pecan halves
- pistachio nut
Instructions:
1. Grind the 1/2 cup pecans in a food grinder, food processor, or blender. Stir together ground nuts, flour, and baking powder.
2. In a large mixer bowl, beat butter or margarine and shortening with electric mixer for 30 seconds. Add sugar; beat till fluffy. Add egg, sour cream, and vanilla; beat well.
3. Add Dry ingredients; beat till well combined.
4. Divide dough in half; cover and chill the dough at least 3 hours.
5. Working with half of the dough at a time, on a lightly floured surface, roll to 1/8 inch thickness. Cut with desired cookie cutter, or you can shape dough into 1 inch balls.
6. Place on an ungreased cookie sheet. Bake cutout cookies in 375 deg. F. oven for 7 to 8 minutes, or till done. For ball shaped cookies, bake for 10 minutes.
7. Remove to a wire rack; cook.
8. Make lemon glaze: In a mixer bowl beat 1 egg white till frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice, and a dash of salt. Beat well. Add a few drops of food coloring if desired.
9. Spread or drizzle cookies with lemon glaze. Decorate with halved pecans, or chopped or halved pistachio nuts.
Title: Angel Food Petit Fours
Ingredients:
- 1 margarine
- 1 powdered sugar
- 1 vanilla extract
- 4 milk
- 4 marshmallow creme
- 2
- 1/2
- 1
- 2
Instructions:
1. Cut the angel food cake into 1 inch squares. Prepare the frosting. Use one hand to roll the cake in the frosting and the other hand to roll the frosted cakes in coconut. I usually tint the frosting in pastel shades and sometimes leave them white and decorate each with an icing rosebud and leaf.
2. I have used raw eggs in this recipe for 30 plus years without any incidence of salmonella. I sell cookies professionally and this has never presented any problems.
3. The yield is approximate, depends on your cutting of the cake. I cut the loaf in 7-8 slices and each slice into 9 cookies. I count on two per person for a serving.
Title: Taffy Apple Salad
Ingredients:
- 8 Cool Whip
- 20 chunk pineapple
- 2 mini marshmallows
- 1 1/2 peanuts
- 3 apples
- 1/2 sugar
- 1 vinegar
- 2 flour
Instructions:
1. Day before:
2. Drain pineapple, save juice.
3. Mix marshmallows and pineapple together.
4. Refrigerate overnight.
5. In small saucepan heat pineapple juice, flour, sugar, and vinegar.
6. Simmer until thickened, then refrigerate in a small container overnight.
7. Serving day:
8. Mix all ingredients together.
9. Refrigerate for at least 1/2 hour before serving.
Title: Vegan Coffee-Buttercream Frosting
Ingredients:
- 1/3 margarine
- 4 powdered sugar
- 1 vanilla extract
- 1/3 - 1/2
Instructions:
1. For the coffee: I just use a bit of instant and brew it about double or triple strength.
2. For best results, pre-measure the ingredients. You can pour the vanilla in with the coffee.
3. Place the vegan butter sub in a med-large mixing bowl; set hand mixer on low speed and beat till 'fluffy' (whippy is more like the right word here).
4. Gradually add the powdered sugar, stopping the mixer to scrape down the sides of the bowl as needed. You can also begin to add dribbles of coffee as needed to moisten.
5. Continue until it has reached your desired consistency; should be light and fluffy. Frost your cupcakes/cake/biscuits and enjoy!
Title: Cottage Pudding With Orange Sauce
Ingredients:
- 1 1/2 carrots
- 1 1/4 all-purpose flour
- 1 sugar
- 1/3 butter
- 3/4 milk
- 1 1/2 baking powder
- 1 vanilla
- 1/2 salt
- 1 egg
- 1 sugar
- 1/4 all-purpose flour
- 1 1/2 water
- 1/4 butter
- 1/4
Instructions:
1. Heat oven to 350. Grease and flour an 8- or 9-inch square pan.
2. Mix all ingredients except those for the Orange Sauce in a medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
4. For sauce, mix sugar and flour in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly with wire whisk, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter and orange juice. Serve immediately over warm pudding.
Title: Creamy Rice Pudding
Ingredients:
- 1 white rice
- 3 milk
- 1 butter
- 3/4 white sugar
- 1 egg
- 1 pure vanilla extract
- 1 instant vanilla pudding
Instructions:
1. Add 3 cups of milk to saucepan.
2. Add 1 cup of cooked rice to milk.
3. Add butter,sugar,egg and vanilla extract to rice mixture.
4. Bring to a slow simmer for approx.45 minute until it thickens.
5. While mixture is simmering prepare vanilla pudding as per instructions and set aside.
6. When rice mixture is thick, remove from heat and let cool for a 1 hour.
7. Stir vanilla pudding into cooled rice mixture and refrigerate.
8. When serving you may sprinkle cinnamon or nutmeg on top or incorporate into rice mixture at the same time you add the vanilla. pudding.
9. Enjoy!