lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry Roasted Cream
Ingredients:
- 30 milk
- 1 caster sugar
- 75 flour
- 3 plum brandy
- 25 raspberries
- 250 caster sugar
- 2 butter
- 500
- 3
- 1
Instructions:
1. Toast the almond flakes until golden brown.
2. Heat milk slowly with 2/3 of the sugar.
3. Whisk yolks with the remainder of the sugar until pale and thick in a saucepan. Add flour. Gradually whisk in boiling milk/sugar mixture. Keep on whisking vigorously on low heat until mixture thickens. Simmer on lowest heat for about two minutes while stirring. Remove from heat. Allow to cool to room temperature.
4. Whip pastry cream made in step 3 with slivovitch to soft peaks. Whisk cream through the mixture.
5. Melt butter and grease a shallow oven dish (1 l). Spoon in half of the cream. Cover with raspberries and almond flakes. Cover with remainder of cream. (Up to this point, the recipe can be made in advance. In that case, cover and refrigerate.).
6. Cover top of gratin with sugar. Blowtorch until the top starts to caramelise -- the fruit should not be boiling! (Alternatively, do this in a very hot oven or under and overhead grill.) Serve immediately.
Title: Carrot Cake Cheesecake
Ingredients:
- 150 light brown sugar
- 1 1/2 eggs
- 150 vanilla extract
- 1/4 plain flour
- 150 bicarbonate of soda
- 1/4 baking powder
- 1/4 ground cinnamon
- 1/2 ground ginger
- 1/4 carrots
- 150 cream cheese
- 300 caster sugar
- 100 plain flour
- 1 eggs
- 1 1/2 yoghurt
- 125 vanilla extract
- 1/2
Instructions:
1. Carrot cake.
2. Preheat oven to 160°C.
3. Mix the brown sugar, eggs, sunflower oil and vanilla extract together.
4. Sift in the flour, bicarbonate of soda, baking powder, cinnamon and ginger and mix until smooth.
5. Stir in the grated carrots then pour into a cake tin and bake for approximately 8 minutes.
6. Cheesecake.
7. Mix the cream cheese, sugar and flour until smooth.
8. Add the eggs, yoghurt and vanilla extract and continue mixing until smooth.
9. Remove the carrot cakes from the oven and pour the cheesecake mixture into the centre. Some of it will mix with the part-baked carrot cake, the rest will sit on top.
10. Return to the oven, reduce the heat to 150C and bake for 20 minutes.
11. Remove the cakes from the oven and leave to cool. The cake should be served cold.
Title: Ginger Crunch
Ingredients:
- 6 butter
- 4 margarine
- 2 self-rising flour
- 2 sugar
- 2 ground ginger
- 4 golden syrup
- confectioners' sugar
Instructions:
1. Preheat the oven to 375°F.
2. Cream 4 ounces of the butter/margarine with the sugar.
3. Stir in the flour and ginger.
4. Press mixture into a 7x11 inch baking pan and bake for 20 minutes until golden.
5. Place the remaining butter/margarine, syrup and confectioner's sugar in a small saucepan and heat gently until melted.
6. Pour the topping over the ginger crunch and leave to set.
7. Cut the ginger crunch into squares or fingers.
Title: Plum Trifle
Ingredients:
- 125 pecans
- 1 dates
- 6 coconut oil
- 50 maple syrup
- 150 cashews
- 2 maple syrup
- 225 water
- 75 coconut oil
- 60 vanilla extract
- 50 blueberries
- 2 plums
- 100 cashews
- 4 maple syrup
- 300 coconut oil
- 75
- 2
Instructions:
1. Add all the ingredients for the nut topping to a food processor and blitz until well combined. Set aside until later.
2. Add all the ingredients for the chocolate ganache to a blender and blend until smooth then add a small layer of chocolate to the bottom of each of your trifle glasses. Refrigerate while you make the next layers.
3. Add all the ingredients for the vanilla layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins).
4. Add all the ingredients for the plum layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins).
5. Add the blueberries to a blender and blitz.
6. Take the vanilla layer out of the freezer and layer it on top of the chocolate, then add a layer of blueberries and a layer of the plum mixture.
7. Add a final layer of chocolate ganache to the top of each glass with a sprinkle of the nut mixture.
8. Get excited to eat it.
Title: 1-2-3-4 Cake With Caramel Icing
Ingredients:
- 3 all-purpose flour
- 3 baking powder
- 1 unsalted butter
- 2 granulated sugar
- 4 eggs
- 1 milk
- 1 vanilla
- 1/2 unsalted butter
- 1 dark brown sugar
- 1/4 milk
- 2 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Grease three 9-inch-round cake pans.
3. Line bottoms with waxed paper. Grease paper, and flour insides of pans.
4. Combine flour and baking powder in bowl.
5. Beat butter and sugar in another bowl at medium speed until smooth. Add eggs, beating until smooth.
6. At low speed, alternately beat in four mixture and milk.
7. Beat in vanilla.
8. Scrape into prepared pans, dividing evenly.
9. Bake in 350-degree oven 20 to 25 minutes or until wooden pick comes out clean. Cool in pans on wire racks 10 minutes.
10. Remove cakes from pans and cool completely on racks.
11. Meanwhile, prepare icing. *NOTE: The recipe states that "although the amount of icing seems small, it is enough to frost the cake. If you wish, the recipe may be doubled." I've found this to be true, but I recommend that you either double it or make a batch & a half, which is what I do.
12. Melt butter in saucepan over low heat. Add brown sugar and milk Bring to boiling, stirring to dissolve sugar.
13. Remove from heat. Cool.
14. Beat confectioners' sugar into milk mixture until smooth.
15. Frost and stack cake layers on cake plate, spreading 1/3 cup icing between each layer. Frost top and sides of cake with remaining icing.
Title: Sugar Free Whipped Cream
Ingredients:
- 1 Splenda sugar substitute
- 6 vanilla extract
- 2
Instructions:
1. Chill the bowl you will mix in.
2. Whip cream with mixer in chilled bowl.
3. When the cream begins to thicken, slowly add Splenda and vanilla.
4. Continue to mix until stiff peaks and ridges form.
5. Be careful not to overbeat.
Title: Melon Bowls with Honey Dressing
Ingredients:
- 1/2 sour cream
- 1/4 dry mustard
- 1 1/2 - 2 honey
- 1/2 orange zest
- 1 salt
- 1 lemon juice
- 1 honeydew melon
- 2 cantaloupe
- 1 fresh blueberries
- 1 fresh strawberries
- 2 bananas
Instructions:
1. Make dressing of sour cream, mustard and honey.
2. Beat well.
3. Add orange peel and salt.
4. Slowly beat in fruit juices.
5. Chill at least one hour.
6. At serving time, arrange berries and bananas in melon bowls, and spoon dressing over all.
Title: Creamy Dreamy Apple Dip
Ingredients:
- 16 cream cheese
- 1/2 creamy peanut butter
- 1 1/2 vanilla
- 1 apples
Instructions:
1. Melt cream cheese 15-30 seconds until fully softened, whisk until smooth.
2. Add in peanut butter and vanilla, whisk.
3. Add in caramel, stir until smooth.
4. Serve chilled with fruit.
Title: Frosted Molasses Bars
Ingredients:
- 1/2 shortening
- 1/2 sugar
- 1 egg
- 1/2 molasses
- 1/2 vanilla
- 2 flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 milk
- 1/2 raisins
- 1/2
Instructions:
1. Cream shortening, sugar and egg. Add Molasses and vanilla. Sift dry ingredients. Add alternately with milk. Add nuts and raisins.
2. Bake in 9x9-inch pan at 350F for 35 minutes.
3. Frost with Molassses Butter Frosting.
Title: Butterscotch Shortbread
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1/2 cornstarch
- 1/4 salt
- 1/2
Instructions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 inch apart on ungreased baking sheets.
3. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks.
Title: Gluten-Free Neapolitan Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1 1/2 potato starch
- 1/2 buckwheat flour
- 1/2 gluten free baking powder
- 1 salt
- 1/4 sweetened flaked coconut
- 1 -2
- 1/4
- 1/3
Instructions:
1. Cream butter and sugar together; beat in egg and vanilla.
2. Stir flour, baking powder, and salt together and mix inches.
3. Divide dough into 3 equal parts, place each in a separate bowl.
4. For first layer, mix in red food colouring (enough to make it pink) into one portion of dough mix in and chopped cherries.
5. Pack into a 8*x4* parchment paper lined pan.
6. For second layer, mix melted chocolate chips into one portion of dough; pack evenly over first layer.
7. For third layer, mix coconut into final portion of dough; pack evenly over second layer.
8. Wrap and chill overnight.
9. Cut into slices 1/4" thick, then cut each slice into three pieces.
10. Arrange on a parchment paper lined cookie sheet and bake in a preheated 350* oven for about 10 to 12 minutes.
11. Enjoy!
Title: Mohan Thal(Roasted Gramflour Fudge) - a Sindhi Sweet
Ingredients:
- 200 gram flour
- 1/2 ghee
- 50 ghee
- 150 sugar
- 150 water
- 5 poppy seeds
- 1 milk
Instructions:
1. Heat the larger quantity of ghee in a pan on medium flame.
2. When it melts, stir in the gramflour.
3. Roast it till it turns chocolate brown in colour.
4. Stir in milk.
5. In a pot on the side, prepare the sugar-water syrup till it has 3 string consistency.
6. To prepare the syrup, heat water in the pot.
7. Then add sugar and keep stirring till it forms a three-string consistency, i.e., it should be very thick.
8. Add this sugar-water syrup to the gramflour mixture and mix it really well.
9. Cook until the sugar mixture has blended well in the gramflour mixture and become thick.
10. Pour the entire mixture on the greased thali.
11. While it is still hot, sprinkle poppy seeds over the sweet.
12. Let it cool completely and set well.
13. Cut into small pieces and serve.
14. Enjoy!
Title: Pistachio Cake
Ingredients:
- 1/2 sweet butter
- 1 1/4 sugar
- 3 eggs
- 2 1/2 cake flour
- 1/2 salt
- 1/4 baking soda
- 1 instant pistachio pudding mix
- 1 milk
- 3 milk
- 1 vanilla
Instructions:
1. Preheat oven 350 degrees.
2. Butter a bundt pan.
3. Cream together the butter,sugar and eggs.
4. Combine remaining dry ingredients in a separate bowl.
5. Add to egg mixture,alternating with milk and vanilla,and ending with the dry mixture.
6. Pour batter into bundt pan and bake for 45 minutes or until cake tester comes out clean.
7. After removing the cake from the pan, top with sifted powdered sugar,after cooling.
Title: Dark Chocolate Toffee Brownie Bark
Ingredients:
- 1/2 all-purpose flour
- 1/4 salt
- 1/4 baking soda
- 1 egg
- 1 sugar
- 1 vanilla
- 1 cocoa powder
- 2 dark chocolate
- 1 butter
- 1/4
- 1/2
Instructions:
1. Combine the flour, salt, baking soda, and cocoa powder (set aside).
2. In a small saucepan melt the butter and chocolate {let cool slightly).
3. Beat the egg, egg white, and sugar until frothy.
4. Add the vanilla, and the melted chocolate.
5. Slowly add in the flour.
6. Stir just until all of the ingredients are incorporated.
7. Line a jelly roll pan with parchment.
8. Spread the brownie batter to cover the entire bottom of the pan (a very thin layer).
9. Sprinkle on the toffee bits.
10. Bake at 325 for 20 minutes.
11. Remove from the oven and cut {I recommend using a pizza cutter}but do not separate the pieces.
12. Return to the oven and bake an additional 5 minutes.
13. Cool completely and break into pieces.
Title: Chocolate Carrot Cake With Chocolate Cream Cheese Frosting
Ingredients:
- 2 1/2 unbleached white flour
- 1 1/3 baking powder
- 2/3 baking soda
- 1 1/2 salt
- 1 1/2 ground cinnamon
- 1/2 eggs
- 1 honey
- 3 vanilla extract
- 1 1/4 lemon, zest of
- 2/3 buttermilk
- 2 carrots
- 1 butter
- 3/4 cheese
- 1 1/2 honey
- 1/2 instant coffee
- 1 Grand Marnier
- 3/4
- 2
- 1
Instructions:
1. Heat oven to 350 degrees. Have all ingredients at room temperature. Melt chocolate in top of double boiler. Set aside to cool. In medium bowl, combine flour, cocoa, baking powder, baking soda, salt and cinnamon. In separate bowl beat eggs. Add honey to eggs and beat until light. Add oil to eggs and beat. Stir in vanilla and lemon zest to egg mixture. Add cooled chocolate and mix well. Stir in buttermilk. Stir in dry ingredients, just until combined. Blend in grated carrots. Butter and flour two 9-inch round or square cake pans. Pour cake batter into prepared pans. Bake 35 to 40 minutes or until cake tester inserted in the center comes out clean. Let cool before removing from pans. Let cake cool completely before frosting.
2. Beat butter in medium bowl. Add cream cheese and beat until very smooth and creamy. Add honey or maple syrup and beat again. Add cocoa, coffee and liqueur. Beat until well combined. Makes enough to fill and frost a 9-inch two-layer cake.
Title: Eggless Oatmeal Raisin Cookies
Ingredients:
- 3 rolled oats
- 1/3 walnuts
- 1 raisins
- 1 water
- 1 1/2 sugar
- 1/4 canola oil
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 2 vinegar
Instructions:
1. Preheat oven to 375 degrees.
2. Place oats and walnuts on ungreased baking sheet and toast for 5-7 minutes; set aside.
3. Combine water and raisins in saucepan and simmer over low heat for about 10 minutes; set aside.
4. Combine everything and mix well.
5. Drop one inch size dough "balls" onto baking sheet covered with parchment paper; bake one sheet at a time for about 14 minutes, until lightly browned.
6. Place cookies on rack to cool.
7. Enjoy!
Title: Almond Butterball Surprises
Ingredients:
- 1 1/2 powdered sugar
- 1 butter
- 2 vanilla
- 1/2 salt
- 3 unsifted flour
- 2 -4 water
- 1/2
- 1
- 1/2
Instructions:
1. With mixer, combine sugar, butter, vanilla and salt.
2. Stir in flour and 2 tablespoons of water until well mixed.
3. If dough is too dry to hold together, add 1 to 2 tablespoons more water.
4. Combine ground almonds, egg white and almond extract and set aside.
5. Using a scant 1 tablespoon of dough, form into balls.
6. Make an indentation and fill with 1/4 teaspoon of almond mixture.
7. Seal dough around filling and reshape into a ball.
8. Place on ungreased cookie sheet.
9. Bake at 350 degrees F for 14 to 16 minutes, or until bottom of cookie is lightly browned.
10. If desired, frost and decorate as desired.
11. I like to dip bottoms in melted white chocolate and drizzle a bit more on tops.
12. You can also add a sprinkle of chopped nuts.
Title: Low Fat Gingerbread Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1 whole wheat flour
- 1 1/2 ground ginger
- 1 cinnamon
- 1/2 pumpkin pie spice
- 1/4 baking soda
- 1/2 baking powder
- 1/3 sugar
- 1/4 molasses
- 1 egg
- 1/4 butter
Instructions:
1. Preheat oven to 350°F.
2. Combine dry ingredients (except sugar) and blend well.
3. In a separate bowl combine the wet ingredients plus sugar and beat until smooth.
4. Stir dry ingredients into the wet mixture.
5. Separate into 2 parts, cover, and refrigerate for 1 hour or more.
6. Roll out cookies 1/8 inch thick and cut out shapes.
7. Place onto aluminum foil lined baking sheet.
8. Bake for 8 minutes.
Title: Chocolate Butter Frosting
Ingredients:
- 3/4 butter
- 8 1/2 powdered sugar
- 1/2 milk
- 1/4 vanilla
- 2 milk
Instructions:
1. In a very large mixing bowl beat butter until smooth. Gradually add 2 cups of the powdered sugar and the 1/2 cup of cocoa powder, beating well. Slowly beat in the 1/4 cup of milk and the vanilla.
2. Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency. This frosts the tops and sides of two 8 or 9 inch cake layers.
Title: Old-Fashioned Gingerbread
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 2 1/4 ground ginger
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1 salt
- 2 1/2 butter
- 1/3 sugar
- 1 egg
- 3/4 dark molasses
- 3/4 cold water
- 1/3 crystallized ginger
- 1 heavy cream
- 1/4 maple syrup
Instructions:
1. Heat the oven to 350°F Butter an 8x8-inch cake pan. Sift together the flour, baking soda, ginger, cinnamon, cloves, and salt onto a sheet of waxed paper. Set aside.
2. In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream, beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated.
3. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 35 to 40 minute Let cool in the pan about 1 hour before serving.
4. Beat the cream until thickened. Slowly pour in the syrup and continue beating until the cream holds soft peaks. Cut the cake into squares; serve with the whipped cream.
Title: Stained Glass Cookies
Ingredients:
- 200 plain flour
- 25 cornflour
- 100 butter
- 1/2 lemon
- 50 icing sugar
- 20 -30
Instructions:
1. sift the flour and cornflour into a large bowl.cut the butter into cubes and rub into the flour with your fingertips until the mixture resembles breadcrumbs.
2. grate the zest from half a lemon and squeeze the juice.stir the icing sugar, lemon zest and 2tbsp of lemon juice into the flour.bring the mixture together with your hands to form soft dough.if the dough is too firm add a little extra lemon juice. if its too soft chill for 15 minutes.
3. preheat the oven to 180 C/350 F/gas . line baking sheets with baking parchment. roll the dough out on a lightly floured surface.
4. cut out stars with star cookie cutters with a lage cookie cutters.
5. using smaller cutters,cut out the centres of the stars. lift out the centre of the starand add to the pastry and re-roll it.
6. bake the cookies for 4 minutes remove from the oven and place a sweet in the middle of the cookie.
7. return to the oven and bake for 6-7 mins unil the cookies are a very pale golden colour and the sweets have melted to fill the hole. do not overcook the or the edges will get burnt.
Title: Old Fashion Gingerbread Cake
Ingredients:
- 2 whole wheat pastry flour
- 1 all-purpose flour
- 1/2 baking soda
- 2 salt
- 1 ground ginger
- 1/2 cinnamon
- 1/2 butter
- 2 sugar
- 1/2 honey
- 1 eggs
- egg
- molasses
- boiling water
Instructions:
1. Preheat oven to 325°.
2. Sift the dry ingredients together.
3. In another bowl, blend the shortening or oil with sugar or honey and the eggs. Mix thoroughly.
4. Add sifted dry ingredients alternately with molasses to the shortening mix.
5. Pour into a 9 x 9 square pan.
6. Bake 40 minutes or until the cake springs back lightly.
Title: Honeydew Compote
Ingredients:
- 2 lime zest
- 1/2 fresh lime juice
- 1/3 water
- 3 sugar
- 1 fresh ginger
- 1/2 honeydew melon
- 1 of fresh mint
- 1 1/2 fresh figs
- 2
Instructions:
1. Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
2. Bring to a boil.
3. Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
4. Let cool to room temperature, about 25 minutes.
5. Strain syrup into a large bowl. Use a spoon to press on solids to extract maximum flavor.
6. Add melons and toss to coat.
7. Cover and refrigerate for at least 1 hour.
8. Sprinkle with mint and granish with fig slices.
Title: Elephant and the Monkey
Ingredients:
- 1 flour
- 1/2 butter
- 4 bananas
- 8 peanut butter
- 1 milk
- 3 sugar-free instant vanilla pudding mix
- 2 peanuts
- 16
- 1/4
Instructions:
1. Make crust: Mix flour and butter and press into a ungreased 9x13 pan.Bake at 350 for 15 minute cool; top with bananas.
2. Make chocolate curls from 1 square chocolate; reserve for garnish. Microwave remaining chocolate and the peanut butter on high 1 min; stir until chocolate is melted and mixture is well blended. Drizzle over bananas; set aside. pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup whipped topping. Spread over bananas; top with remaining cool whip.
3. Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts.
4. substitute: pudding or use 70 crushed nilla wafers instead of flour.
Title: Mexican Wedding Cakes
Ingredients:
- 1 powdered sugar
- 1 butter
- 2 vanilla
- 2 all-purpose flour
- 1 ground pecans
- 1/4 salt
Instructions:
1. Preheat oven to 325.
2. Mix 1/2 cup powdered sugar (the other 1/2 cup is for later), vanilla, and butter in a large mixing bowl. Beat till mixed and fluffy.
3. Add the salt, flour, and pecans to the mixture till it forms a dough.
4. Shape into 1 inch balls and put on an ungreased cookie sheet about one inch from each other.
5. Bake for about 15 to 20 minute They should not brown. But they will be set.
6. Let them cool SLIGHTLY then roll them in the other 1/2 cup of powder sugar you put aside.
7. Let them finish cooling then roll them one more time in the powder sugar.
8. Your done! Enjoy.
Title: baked bananas with rum sauce
Ingredients:
- 5 dark rum
- 3 plum jam
- 3 butter
- 2 fresh lemon juice
- 2 nutmeg
- 1 bananas
- 4 pecans
- 3
Instructions:
1. preheat oven to 400.
2. in a small pan combine orange juice, rum, plum jam, butter, lemon juice and nutmeg bring to boil, remove from heat.
3. place bananas in a baking dish, flat side down.
4. pour mixture over bananas, sprinkle with pecans.
5. bake 10-15 minutes until sauce is thickened.
Title: Peaches and Cream With Raspberry Sauce
Ingredients:
- 1 frozen raspberries
- 1/4 honey
- 1/4 plain nonfat yogurt
- 2 low-fat sour cream
- 1/2 vanilla extract
- 4 fresh raspberry
- 1/2
Instructions:
1. In food processor, combine frozen raspberries and honey, and process to a puree.
2. Strain mixture through a fine-mesh sieve into a bowl; discard seeds.
3. In a medium bowl, combine yogurt, sour cream and vanilla.
4. Reserving 1/4 cup raspberry puree, divide the remainder into 4 dessert bowls.
5. Dividing evenly, place 2-3 dollops of sour cream mixture on top of raspberry puree in each bowl.
6. With a sharp knife, briefly swirl the sour cream mixture and puree into a decorative pattern.
7. Place peaches on top of puree and sour cream mixture in bowls.
8. Top with fresh raspberries; spoon reserved puree over all.
Title: Mexican Flan Cake
Ingredients:
- 1 white sugar
- 1 sweetened condensed milk
- 1 eggs
- 3 vanilla extract
- 3 cornstarch
- 1/4 heavy cream
- 1
Instructions:
1. Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
4. Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
5. Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
Title: Fruit Cocktail Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1 baking soda
- 1/4 salt
- 1/2 margarine
- 1 egg
- 1 brown sugar
- 1 coconut
- 1/2 pecans
- 1/2
Instructions:
1. Add margarine and fruit cocktail to dry ingredients. Beat with spoon until mixed well.
2. Add egg and blend about 2 minutes more.
3. Pour into 9x13 greased and floured pan. Sprinkle top with mixture of brown sugar, coconut and pecans.
4. Bake at 350 degrees for 40-50 minutes. Lower oven to 325 degrees for glass pan.
5. SHORTCUT: Use pre-sifted flour and just stir in other dry ingredients.