lumicero/recipes-ing2inst huggingface dataset:
Title: Triple Nut Thanksgiving Pie
Ingredients:
- 1 dark brown sugar
- 3/4 eggs
- 3 dark corn syrup
- 2/3 unsalted butter
- 6 molasses
- 1 lemon juice
- 1 1/2 vanilla
- 1 salt
- 1/4 pecans
- 1/2 walnuts
- 1/2
Instructions:
1. On a lightly floured surface, roll out crust to 1/8" thickness. Line 9" pie plate with dough. Trim dough overhang to 3/4". Fold dough under, even with rim of pie pan. Flute or crimp edge. Refrigerate 30 minutes or until dough is firm.
2. Meanwhile, heat the oven to 350°F
3. Beat brown sugar and eggs in a large bowl at medium speed until well-combined. Add all remaining filling ingredients except nuts; beat until combined. Pour into pie crust, sprinkle with nuts.
4. Bake 40 to 45 minutes or until crust and filling are light golden brown. (Filling will set as pie cools.) Check pie after first 20 minutes of baking. If crust appears to be browning too quickly, cover edges with foil.
5. Cool on wire rack. Serve at room temperature; refrigerate leftovers.
Title: Raspberry Whipped Cream
Ingredients:
- 1 3/4 fresh raspberries
- 200 sugar
- 3
- 1
Instructions:
1. Sprinkle sugar and brandy on the berries and let them soak 5-10 minutes.
2. Crush the raspberries with a fork until you get a thick compote.
3. Whip the cream to a light foam and fold in the compote until you get a beautiful pink whip.
Title: Holiday Hideaway's
Ingredients:
- 2/3 sugar
- 3/4 egg
- 1 milk
- 1 vanilla
- 1 all-purpose flour
- 1 3/4 baking powder
- 1 salt
- 1/2 baking soda
- 1/2 maraschino cherries
- 48 white chocolate
- 1
- 2
Instructions:
1. Heat oven to 350.
2. Cream crisco, sugar,egg,milk and vanilla in large bowl at medium speed until well blended.
3. Combine flour,baking powder,salt and baking soda.
4. Beat into creamed mixture at low speed.
5. Press dough in very thin layer around well drained cherries.
6. Place 2 inches apart on ungreased cookie sheet.
7. Bake at 350 for 10 minutes.
8. Cool on baking sheet 1 minutes then remove to cooling rack. Cool completely.
9. For dipping chocolate.
10. Melt chocolate of choice and crisco on very low heat or 50% power in microwave.Stir.
11. Transfer chocolate to glass measuring cup and drop one cookie in at a time into chocolate. Use fork to turn.
12. Lift cookie out of chocolate on fork let excess drip and place on wax paper lined baking sheet.
13. Sprinkle with chopped pecans or coconut while chocolate is still wet (optional).
14. Chill in refridgerator to set chocolate.
Title: Coconut Pecan Frosting
Ingredients:
- 4 evaporated milk
- 1 vanilla extract
- 1/4 sugar
- 1 1/2 butter
- 1 flaked coconut
- 3/4 pecans
- 1
- 2 1/2
Instructions:
1. Whisk egg yolks, condensed milk, evaporated milk, and vanilla in a sauce pan over medium heat until blended.
2. Add sugar and butter and continuously stir for about 10 minutes or until it turns a golden brown.
3. Remove from heat and add the coconut and pecans.
4. Allow to cool before frosting cake or refridgerate until ready for use.
Title: Fall Harvest Cake
Ingredients:
- 1 1/2 sugar
- 1/2 brown sugar
- 2 ground cinnamon
- 2 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1/4 ground ginger
- 1 vanilla extract
- 1 eggs
- 4 all-purpose flour
- 2 pumpkin
- 1 apple
- 1 pecans
- 1/2 vanilla extract
- 2 butter
- 1/2 cream cheese
- 1 powdered sugar
- 3 1/2
Instructions:
1. To make frosting: blend vanilla, butter, and cream cheese together; incorporate enough powdered sugar until desired spreading consistency is reached.
2. To make cake: In a large bowl, mix the first 10 ingredients together; add flour, 1/2 cup at a time.
3. Blend in pumpkin; fold in apple and pecans.
4. Transfer batter to a greased and floured Bundt pan.
5. Bake in a 350° oven for 70 minutes.
6. Cool 20 minutes in the pan; remove and complete cooling on wire rack.
7. Frost when cool.
Title: Pumpkin Roll II
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 canned pumpkin
- 1 lemon juice
- 3/4 flour
- 1 baking powder
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 1 cream cheese
- 4 margarine
- 1 powdered sugar
- 1/2 vanilla
Instructions:
1. Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.
2. Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes.
3. Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
4. Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.
5. Unroll cake and spread filling evenly.
6. Re-roll and chill at least one hour before serving.
Title: Blueberry Cream Cheese Pound Cake
Ingredients:
- 18 cream cheese
- 8 eggs
- 1/2 blueberries
- 3
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Lightly grease and flour a 10-inch tube pan.
3. Combine cake mix, cream cheese, oil and eggs. Beat until smooth. Gently fold in berries.
4. Spoon into prepared pan and bake for about 1 hour to 1 1/2 hour or until a toothpick inserted in the center comes out clean.
Title: Lemon Sugar Cookies
Ingredients:
- 1/4 reduced-calorie margarine
- 2 reduced-calorie margarine
- 2/3 sugar
- 1 egg
- 1/2 all-purpose flour
- 1 3/4 lemon rind
- 1 cream of tartar
- 3/4 baking soda
- 1/2 salt
- 1/8 sugar
- 2
Instructions:
1. Cream margarine; gradually add 2/3 c sugar, beating well at medium speed with an electric mixer (reduced-calorie margarine will separate while beating).
2. Add egg and lemon extract, beating well.
3. Combine flour, lemond rind, cream of tartar, soda, and salt; gradually add to creamed mixture, beating until well blended. Cover and freeze dough 1 hour.
4. Shape dough into 1-inch balls. Place on cookie sheets that have been coated with cooking spray. Flatten cookied slightly. Sprinkle cookies evenly with 2 tbl sugar. Bake at 375 degrees for 8 minutes or until lightly browned. Cool on wire racks.
Title: Ultimate Bittersweet Brownie
Ingredients:
- 8 chocolate
- 6 butter
- 2 eggs
- 1 sugar
- 1 salt
- 1/3 vanilla extract
- all-purpose flour
Instructions:
1. Set rack in center of the oven and Preheat to 350 degrees.
2. Coat an 8" square metal baking pan with cooking spray and set aside.
3. Melt the chocolate and butter in double boiler or microwave. Cool to room temperature.
4. In a mixing bowl, beat eggs with a hand mixer on med until they are pale and doubled in volume, 2 minutes. Increase the speed to high. Gradually beat in the sugar, 2 tablespoons at a time, blending it in before the next addition. This should take 1 minute.
5. Mix in the salt and vanilla.
6. Continute beating until the batter has the consistency of soft whipped cream and leaves a trail that sits briefly on the surface when the beater is raised, 7 minutes.
7. Decrease the speed to med-low and mix in the cooled chocolate.
8. Sprinkle the flour over the batter. Using a rubber spatula, gently fold it in just until blended.
9. Spread the batter evenly in the prepared pan.
10. Bake for 35 minutes, or until the brownies are crusty on top and a toothpick inserted in center comes out almost clean.
11. Cool brownies on a wire rack for 5 hours (THIS IS A KILLER!).
12. Cut brownies into 16 squares.
Title: Diabetic Cafe Au Lait Pudding
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1 sugar-free instant chocolate pudding mix
- 3 nonfat milk
- 1 brewed coffee
- Cool Whip Free
Instructions:
1. Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.
2. In a separate bowl, prepare the chocolate pudding.
3. The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.
4. Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl.
5. Add 2 more tablespoons of coffee to this batch.
6. Whisk this batch.
7. It should appear a few shades lighter than the chocolate pudding's color.
8. Discard the remainder of the coffee (or drink it).
9. Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream and or a sprinkling of coco, if desired, before serving.
Title: Anne Byrn's Lemon Lover's White Chocolate Cake
Ingredients:
- 6 white chocolate chips
- 1 water
- 2/3 eggs
- 1/3 lemon juice
- 3 lemon zest
- 2 white chocolate chips
- 2 cream cheese
- 1 butter
- 1/2 lemon zest
- 6 lemon juice
- 1 confectioners' sugar
- 1/4
- 1
- 3
Instructions:
1. For the cake:
2. Melt 6 oz of white chocolate chips in the microwave for about 2 minutes, stirring half way through.
3. Depending on the power of your microwave you may need more or less time.
4. Be sure to watch carefully so that the white chocolate doesn't burn.
5. Cool the white chocolate slightly.
6. Add to the remainder of the cake ingredients and mix well.
7. Pour into two 8-inch round cake pans which have been lined with greased aluminum foil.
8. Bake 28 to 32 minutes or until a cake tester comes out clean.
9. Allow to cool in pans for 10 minutes before turning out onto a rack to cool completely.
10. For the frosting:
11. Melt the 6 oz white chocolate chips in the microwave using the same procedure as before.
12. Let cool slightly.
13. Meanwhile combine the rest of the ingredients.
14. Add the melted white chocolate.
15. Beat with a mixer until fluffy.
16. For the assembly:
17. Spread one of the cooled cakes with lemon curd.
18. Place the second cake on top.
19. Frost the top and the sides of the cake.
20. I prefer to keep this cake refrigerated due to the cream cheese frosting.
Title: Bestest Buttercream Icing
Ingredients:
- 2 powdered sugar
- 1/2 unsalted butter
- 1 1/2 solid shortening
- 2 vanilla
- 1/3 water
- 1/4 water
- milk
Instructions:
1. Cream shortening and butter together at med speed. Add extracts.
2. Slowly add powdered sugar a cup or so at a time. Alternate with water.
3. Continue to mix at med speed until light and fluffy.
4. Add milk a tsp at a time until the desired stiffness.
5. Can also play with the flavorings. Add more vanilla or almond, even butter flavored. (I love it creamier with milk and extra vanilla).
6. Will keep in frig for up to 2 weeks in airtight container.
Title: Chocolate Chip Pizza
Ingredients:
- 2 flour tortilla mix
- 1/2 water
- 1 artificial sweetener
- 1 butter
- 4 light brown sugar
- 1/2 sweetened condensed milk
- 4 vanilla
- 1/2 chocolate chips
- 1 pecans
- 1
- 1/2
Instructions:
1. Mix tortilla mix with water, sugar, and cocoa.
2. Knead dough until firm.
3. Coat pie pan with crisco and flour.
4. Form dough around a pie pan.
5. Melt butter in a microwavable bowl.
6. Blend in brown sugar until creamy.
7. Add the sweetened condensed milk, cocoa, and vanilla and blend until thoroughly mixed.
8. Fold in chocolate chips and pour onto crust.
9. Sprinkle pecans over the top of the filling.
10. Bake at 350 degrees for 25 minutes.
Title: Jelly Traffic Light Dessert
Ingredients:
- 1 crushed pineapple
- 1 lemon gelatin
- 1 cream cheese
- 8 heavy cream
- 1 mini marshmallows
- 2 blackberry gelatin
- 1 unflavored gelatin
- 2 blackberries
- 1 apples
- 1
- 2
Instructions:
1. First Layer.
2. Dissolve lime gelatin in 1 cup boiling water.
3. Stir in pineapple and reserved juice.
4. Pour into 9x13 inch pan and chill until set, about 1 hour.
5. Second Layer.
6. Dissolve lemon gelatin in 1 cup boiling water.
7. Blend in cream cheese.
8. Stir into whipped cream 1/3 at a time.
9. Stir in mini marshmallows.
10. Pour over first layer and chill until set.
11. Third Layer.
12. Sprinkle unflavoured gelatin over 1/4 cup cold water.
13. Let stand 1 minute.
14. Dissolve blackberry gelatin in 1 cup boiling water.
15. Add unflavoured gelatin, stirring until dissolved.
16. Stir in blackberries and juice and then the 7UP.
17. Pour over layer and chill until set.
18. Once set, I put a knife all around the edge, sat the pan in hot water for a few moments, and then turned out onto a tray.
19. The three layers look really pretty.
20. Can be served with a dollop of whipped cream.
Title: Afghans (New Zealand)
Ingredients:
- 14 unsalted butter
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1/4 baking powder
- 2 salt
- 1 coconut
- 1/2 walnuts
- 2 unsalted butter
- 3/4 hot water
- 1/4 powdered sugar
- 2
- 3 -4
- 2
Instructions:
1. FOR THE COOKIES: Preheat oven to 350 degrees F & grease 2 cookie sheets.
2. In a large mixing bowl, beat together the softened butter & the brown sugar until light & creamy, then add the egg & vanilla, continuing to beat until well mixed.
3. In another bowl, sift together the flour, cocoa, baking powder & salt, then stir this dry mixture, along with the coconut & cornflakes, into the creamed mixture.
4. Scoop tablespoonfuls of the batter onto the prepared cookie sheets.
5. Bake for 15 minutes or until the cookies are firm to the touch. DO NOT OVERCOOK them, as they will burn.
6. Cool on a metal rack before making the icing.
7. FOR THE CHOCOLATE ICING: When cookies have cooled, in a small bowl, stir together the butter, cocoa & hot water, making a smooth paste.
8. Sift in the powdered sugar & stir to make a thick, spreadable icing.
9. Ice the cooled cookies & if desired, top them with chopped walnuts. Store uneaten cookies in an airtight container.
Title: Fig and Chocolate Meringues
Ingredients:
- 3 white vinegar
- 3 caster sugar
- 1 1/4 dried fig
- 1 dark chocolate
- 200 toasted hazelnuts
- 3/4
Instructions:
1. Preheat oven to (150°C/130°C fan-forced) Or 300°F Line 3 oven trays with baking paper.
2. Put egg whites and the few drops of vinegar in a clean bowl. Beat egg whites until soft peaks form, then gradually add sugar, 1 tablespoon at a time. Gently fold through figs, chocolate and hazelnuts.
3. Drop tablespoons of mixture onto trays, about 3cm apart. Bake for about 40 minutes or until dry to touch. Turn off oven. Leave in the oven with the door slightly ajar for about an hour. This lets the centres dry out a bit more.
4. NOTE1: To toast hazelnuts - Preheat oven to (180C) 350°F In a cookie sheet, toast hazelnuts in one layer in middle of oven 5 to 10 minutes, or until lightly colored and skins start to crack open. Wrap nuts in a clean dish towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and cool completely.
5. NOTE 2: The meringues are a bit crumbly, so next time I am going to bake them in pretty mini muffin papers, just on a cookie sheet. They taste fantastic, but look a bit bland. So I am going to put a bit of melted chocolate on the top and then top with a toasted hazelnut.
Title: Mock Almond Crunch
Ingredients:
- 9 graham crackers
- 1/3 brown sugar
- 1/2 butter
- 1/2
- 1/8
- 1/3
Instructions:
1. Arrange crackers on bottom of buttered 9x9-inch pan. Sprinkle almond slices evenly over crackers.
2. Combine butter and sugar in small saucepan. Boil 3 minutes. Remove from heat and add almond extract. Pour over almonds.
3. Bake in 325 oven for 10 minutes. Remove from oven. When mixture stops bubbling, sprinkle chips over and let stand 10 minutes. Spread chocolate to frost. Cut into 1 1/2-inch squares while warm.
Title: Velvety Butter Cookies
Ingredients:
- 2 butter
- 1 cream cheese
- 2 sugar
- 2 vanilla extract
- 1 all-purpose flour
- 4 1/2
Instructions:
1. Combine all ingredients; mix well.
2. Chill for 2 hours.
3. Roll out on a lightly floured surface to 1/4-inch thick.
4. Cut out with cookie cutters.
5. Bake on greased baking sheets at 350 degrees for 10 to 12 minutes.
6. Let cool and ice with your favorite frosting.
Title: Chocolate - Caramel Brownie Slice
Ingredients:
- 1 caster sugar
- 125 butter
- 150 dark chocolate
- 1/2 hot water
- 3/4 plain flour
- 1/4 self raising flour
- 1/4 cocoa powder
- 1 egg
- 380 cocoa powder
Instructions:
1. Preheat oven to 180°C.
2. Grease & line 18 x 28cm slice pan.
3. In a saucepan, combine sugar, butter, dark chocolate and hot water. Stir over low heat 5 minutes, until smooth.
4. Transfer to bowl, cool.
5. Sift flours and cocoa; fold into chocolate mixture along with the egg.
6. Spoon 1/2 mixture into pan.
7. Drizzle with caramel.
8. Cover with remaining cake mixture.
9. Bake 35 - 40 minutes.
10. Cool for 5 minutes in pan & then turn out onto a wire rack.
11. Cut into 12 squares or 24 smaller rectangles and dust with cocoa.
12. ENJOY!
Title: Warm Rice Pudding With Seasonal Fruit
Ingredients:
- 1 milk
- 1/3 sugar
- 2 lemon peel
- 1/2 vanilla bean
- 3/4 arborio rice
- 3 lemon juice
- 1
- 4
Instructions:
1. In a wide pan or straight-sided skillet, combine the milk, sugar, lemon peel, vanilla bean and 1/2 C water.
2. Bring to a simmer over moderate heat, stirring to dissolve the sugar.
3. Add the rice and simmer gently until the grains are tender and the milk is slightly thickened, 15-20 minutes.
4. Beat the yolks with the lemon juice until well blended.
5. Whisk in about 1 cup of the hot rice to warm the eggs, then pour the egg mixture into the rice.
6. Cook briefly, stirring constantly, until the pudding visibly thickens, about 1 minute, then remove from the heat.
7. Remove the lemon peel and vanilla bean.
8. Let the rice pudding cool until it is just warm; it will thicken as it cools.
9. If the fruit needs a little sweetening, add superfine sugar to taste and divide among eight plates or balloon wine glasses.
10. Spoon the warm rice pudding over the fruit, or alternating layers of fruit and warm pudding in parfait glasses.
Title: Quick Silken Tofu Chocolate Pudding
Ingredients:
- 6 firm silken tofu
- 1 honey
- 1 -2 nutmeg
- 1 banana
- 1
Instructions:
1. Melt the chocolate chips in a small saucepan or double boiler with a tablespoon of water over medium heat.
2. Transfer the melted chocolate to the container of a food processor fitted with a steel blade.
3. Add the tofu and process until smooth.
4. Add the brown sugar, honey, or rice syrup to taste, and sprinkle in the nutmeg.
5. Process again until velvety smooth.
6. Stir in the sliced banana, if desired.
7. Divide the pudding among 6 dessert cups and chill until needed.
8. Note: If you are looking for a dairy-free pudding, beware!
9. Some brands of semisweet chips contain milk products.
10. Most generic or store brands are safe, but be sure to read the label!
Title: Ginger Cake with Raisin Sauce
Ingredients:
- 2 flour
- 1/4 salt
- 1 cinnamon
- 1 ground ginger
- 1 baking soda
- 1/2 Crisco shortening
- 1/2 - 3/4 sugar
- 1/2 molasses
- 2 eggs
- 2/3 boiling water
- 1 water
- 1/2 - 3/4 raisins
- 3/4 brown sugar
- 1 1/2 cornstarch
- 1/2 cinnamon
- 1/4 cider vinegar
- 1 unsalted butter
Instructions:
1. For the cake: Mix the first 5 dry ingredients together and set aside.
2. Beat Crisco and sugar until well blended.
3. Add molasses and beat well.
4. Add eggs one at a time beating well between each one.
5. Add half of flour mixture and mix well.
6. Add 1/3 cup of boiling water and mix well.
7. Add the rest of the dry and mix well.
8. Add rest of boiling water and mix well.
9. Pour cake batter in a greased 8X8 baking pan and cook for 35-40 minutes in a 350 degree oven.
10. For the sauce: Add the warm water and raisins in small saucepan and simmer for 5 minutes.
11. Remove pan from heat.
12. In a larger saucepan add the brown sugar, cornstarch, cinnamon and vinegar and stir well.
13. Add the hot raisin mixture and stir well cooking over medium heat for 2-3 minutes as mixture thickens.
14. Remove from heat and stir in butter.
15. Pour over the cut squares of cake.
Title: One-Bowl Double Chocolate Triple Layer Cake With Berries
Ingredients:
- 2 all-purpose flour
- 1 brown sugar
- 3/4 granulated sugar
- 3/4 baking soda
- 1 1/2 salt
- 1/4 butter
- 1 milk
- 1 1/4 lemon juice
- 4 eggs
- 4 vanilla
- 1 butter
- 1 1/4 eggs
- 2 vanilla
- 1 icing sugar
- 4 berries
- 1 sugar
- 2
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Butter and line three 9 inch cake pans with parchment paper, or instead of lining use non stick cake pans and just butter well.
3. Combine the flour, cocoa, brown sugar, granulated sugar, baking soda and salt in a large mixing bowl; blend well, add the butter with the mixer on low, blend until crumbly.
4. Stir the milk with the lemon juice.
5. Add half the milk mixture, blending on low speed for 1 minute, increase the speed to medium. Beat in the remaining milk mixture, eggs, and vanilla until batter is smooth, scraping the sides of the bowl as needed.
6. Divide the batter evenly into the prepared pans. Bake for 25 minutes or until a toothpick inserted into the centre of one layer comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack and cool completely.
7. Frosting:
8. In a clean bowl, beat the butter until creamy, beat in the eggs and vanilla until light; sift icing sugar with the cocoa; add the icing sugar mixture and beat until fluffy. Frost between the layers, adding a few berries on top of the frosting on each layer. Frost the sides and the top of the cake. In another bowl combine the frozen berries and the berry sugar, mix to coat.
9. Place half a dozen berries in the middle top of the cake on top of the frosting.
10. Serve the rest of the berries beside each slice of the cake.
Title: Low Fat Banana Cake
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 cinnamon
- 4 bananas
- 1/4 - 1/3 sugar
- 1/4 plain fat-free yogurt
- 1 egg
- 2 vanilla
Instructions:
1. Mix dry ingredients.
2. Mash bananas and mix wet ingredients in a seperate bowl.
3. Combine wet and dry until dry ingredients are just wet and mixed. Don't overmix.
4. Bake at 350 in a 9 x 13 nonstick pan sprayed with Pam for 15 minutes.
Title: Date Fruitcake
Ingredients:
- 4 dates
- 1 walnut pieces
- 1 flour
- 1 salt
- 1/2 baking powder
- 3 sugar
- 1 eggs
- 4 vanilla extract
- 1
Instructions:
1. Mix dates, walnuts and cherries.
2. Sift together flour, salt and baking powder, and mix with the fruit mixture. Add sugar and mix.
3. Beat 4 egg yolks until thick and mix thoroughly through cake mix. Add vanilla.
4. Beat egg whites until stiff and dry and fold into mixture.
5. Line 2 loaf pans with wax paper, pour in mix and bake 1 hr at 350 degrees, or until toothpick inserted near center comes out clean. Oven temperatures vary. Do not overbake if you have a hot oven.
Title: Cinnamon Toast Pudding With Caramel Sauce
Ingredients:
- 8 butter
- 3 sugar
- 1/4 cinnamon
- 2 milk
- 2 1/2 sugar
- 2/3 salt
- 1 egg substitute
- 1 1/4 vanilla
- 1 sugar
- 1 dark corn syrup
- 1/2 butter
- 1 salt
- 1 evaporated milk
- 1/4 vanilla
- 1 1/2
Instructions:
1. Spread one side of each bread slice evenly with butter.
2. Combine 1/4 cup sugar and cinnamon; sprinkle evenly over buttered side of bread. Place on a baking sheet. Broil 4 inches from heat (with door to electric oven partially open) 2 minutes or until browned and bubbly. Remove from oven; cool.
3. Cut each toast slice into 4 triangles. Arrange triangles, sugared side up, on bottom and around sides of a well-buttered 9-inch quiche dish, overlapping if necessary. Set aside.
4. Cook milk in a saucepan over low heat until hot; remove from heat and add 2/3 cup sugar, pinch salt, egg substitute and vanilla, stirring until sugar dissolves.
5. Spoon half of custard into quiche dish. Let stand 5 minutes.
6. Pour in remaining custard and place dish in a large shallow pan. Add hot water to larger pan to a depth of 3/4 inch.
7. Bake at 350°F for 30-35 minutes or until a knife inserted in center comes out clean. Serve warm with Caramel Sauce.
8. For Caramel Sauce: combine sugar, dark corn syrup, butter and pinch salt in heavy saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, one minute. Remove from heat. Stir in evaporated milk and vanilla.
9. Yield: 1 1/2 cups Caramel Sauce.