lumicero/recipes-ing2inst huggingface dataset:
Title: Butterscotch Squares
Ingredients:
- 2/3 all-purpose flour
- 1 margarine
- 1/2 icing sugar
- 3/4 icing sugar
- 2 cream cheese
- 1 vanilla extract
- 2 instant butterscotch pudding mix
- 1 instant butterscotch pudding mix
- 2 milk
- 3
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, with a pastry blender, combine the flour, margarine, almonds and 1/4 cup icing sugar until crumbly.
3. With the fingers, press the mixture firmly into an ungreased 9" x 13" baking dish.
4. Bake the crust 15 to 20 minutes until golden brown.
5. Cool the crust in the dish on a wire rack.
6. While the crust is cooling, beat the whipping cream and vanilla extract in a small bowl until stiff peaks form.
7. In a medium bowl (you can use the same one as you used for mixing the crust), beat the cream cheese and 1/2 cup icing sugar until light and fluffy.
8. With a rubber spatula, fold in 1 cup whipped cream into the cream cheese mixture; spread over the cooled crust.
9. Reserve the remaining whipped cream for the topping.
10. In a large bowl, with a wire whisk, prepare the pudding mixes as the label directs, but prepare both packages together and use only 3 cups milk.
11. Spread the pudding over the cream cheese layer.
12. Fold the remaining 2 tablespoons of icing sugar into the reserved whipped cream; spread over the pudding.
13. Refrigerate until firm, about 4 hours.
Title: Sea Salt and Bacon Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 2 smoked bacon
- 12 butter
- 1 granulated sugar
- 1 brown sugar
- 1 eggs
- 2 vanilla extract
- 2 flaked sea salt
Instructions:
1. Preheat the oven to 375°F, 190°c.
2. Line 2 oven trays with baking parchment.
3. Place the flour, baking soda, chocolate chips and bacon into a large mixing bowl.
4. Place the butter, sugar, eggs and vanilla into the blending jug and blend on Low for 20 seconds, increase the speed to medium and blend until creamy.
5. Pour over the flour mixture and mix well.
6. Roll into rounds and place onto the baking sheet.
7. Top each with a sprinkle of sea salt and bake for approx 10 minutes until golden.
8. Once cool remove the cookies from the baking sheet and store in an airtight container.
Title: Bicycle Tire Tiramisu
Ingredients:
- 6 raw sugar
- 3/4 milk
- 2/3 heavy cream
- 1 1/4 vanilla extract
- 1/2 mascarpone cheese
- 1 brewed coffee
- 1/4 spiced rum
- 2 french-style ladyfinger cookies
- 2 cocoa powder
- 1
Instructions:
1. In a medium saucepan, whisk together organic brown egg yolks and raw sugar until well blended. Whisk in raw milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with organic vanilla until stiff peaks form. Whisk raw mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of raw whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set. form into round layout and use whipped cream to simulate tire psokes for more fun.
Title: Balsamic Strawberries
Ingredients:
- 1 fresh strawberries
- 4
Instructions:
1. Rinse berries.
2. Slice and put into a bowl, sprinkle with vinegar.
Title: Chocolate Marsala Cake
Ingredients:
- 1 self-raising flour
- 1 caster sugar
- 1/4 marsala
- 1/4 milk
- 2 eggs
- 2 butter
- 125
Instructions:
1. Spray a 20cm round cake tin with cooking spray and line with non-stick baking paper.
2. Preheat oven to 180 C / 350°F.
3. Place all ingredients into bowl of electric mixer.
4. Beat on slow until everything is combined, then increase speed to medium and beat for 3 minutes.
5. Pour into tin.
6. Bake for 40 minutes or until a skewer inserted comes out clean.
Title: Traditional Rugelah
Ingredients:
- 8 cream cheese
- 1 unsalted butter
- 2 1/4 flour
- 2/3 cinnamon
- 1/2 golden raisin
- 1 egg
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Blend together butter and cream cheese. Add flour until dough begins to form. Divide dough into thirds.
3. Working with one third at a time, knead the dough 5-6 times on a floured surface. Roll the dough into a rectangle about 1/4 inch thick.
4. Spread 1/3 of the preserves over the dough, leaving 1/2 inch on all sides. Sprinkle 1/3 of nuts, raisins, and cinnamon over the preserved. Beginning on a long side, roll the dough like you would a jelly roll. Slice the dough into 12 equal slices.
5. Arrange on a cookie sheet lined in parchment. Brush with the beaten egg.
6. Bake for 15 minutes until golden.
Title: Monell's Strawberry Lasagna
Ingredients:
- 2 cream cheese
- 2 vanilla instant pudding mix
- 1 powdered sugar
- 1 strawberries
- 1/2 kirsch
- 8 granulated sugar
- 1/2
- 1
- 2
Instructions:
1. I usedSara Lee’spound cakes available in the freezer section. Any pound cake will do, but this one was dense, so it was easier to slice.
2. In the bowl of an electric mixer, blend cream cheese, pudding mix, cream, milk and confectioners’ sugar on high speed until light and fluffy.
3. In a large bowl, mash the strawberries with the kirsch and granulated sugar. Most of the strawberry mixture will be used for the filling. For the topping, puree ½ cup of the strawberry mixture in a food processor. This will be used later as the lasagna sauce for the top of the dessert. Refrigerate until ready to use.
4. To assemble, slice the pound cake loaves lengthwise using a serrated knife or bread knife, into ½-inch slices. Line the bottom of a metal or glass 13-by-9-inch baking dish with a layer of sliced pound cake. Layer with half the cream cheese mixture, then a layer of strawberry mixture. Layer again with cake, cream cheese and strawberries. Repeat until you’ve used all of the ingredients.
5. To serve, cut the lasagna into 3-inch squares. Swirl the reserved strawberry topping on top of the dessert to make it look like sauce.
Title: Bumbleberry Pie
Ingredients:
- 2 apples
- 1 rhubarb
- 1 strawberry
- 1 blueberries
- 1 raspberries
- 1 - 1 1/2 sugar
- 1/2 all-purpose flour
- 1 tapioca
- 2 1/2 flour
- 1 salt
- 1 shortening
- 1 egg
- milk
Instructions:
1. In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
2. CRUST:.
3. In another bowl combine the flour and salt, cut in shortening until crumbly.
4. Place egg in measuring cup and add enough milk to measure 2/3 cup.
5. Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour).
6. Divide into 3 portions and freeze one for another day.
7. Roll out remaining 2 portions and place 1 in bottom of pie plate.
8. Add fruit mixture and cover with top crust.
9. Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
10. Brush with cream and sprinkle with sugar.
11. Bake at 350° for about 1 hour till filling is bubbling and crust is brown.
12. Cool on wire rack. Delicious served with ice cream.
Title: Sam's Toasted Pound Cake With Raspberries
Ingredients:
- 4 raspberries
- 1 Chambord raspberry liquor
- 1/2
- 2
Instructions:
1. Add Chambord raspberry liqueur to whipping cream and whip.
2. Toast poundcake slices.
3. Place a slice of toasted poundcake on plate, add some whipped cream and top with some berries.
Title: Mrs. Schmidt's Marble Kugelhuph
Ingredients:
- 1/2 butter
- 1 sugar
- 3 lemon juice
- 1 buttermilk
- 1/2 flour
- 1 baking powder
- 2 icing sugar
- 2
Instructions:
1. Preheat oven to 375*F. Grease a bundt pan and set aside.
2. With an electric mixer, beat the first four ingredients for 5 minutes, no less.
3. Mix together flour and baking powder. Add, alternating with buttermilk to the egg/butter/sugar mixture.
4. Beat in the egg whites.
5. Pour half of the batter into the prepared pan.
6. Add cocoa to the remaining batter.
7. Add spoonfulls of the cocoa batter on top of the white batter, and marble with a knife.
8. Bake for 1 hour, or until tested done with a toothpick.
9. Cool for 10 - 15 minutes before removing from pan.
10. Dust with icing sugar before serving.
Title: Classic Gingersnap Cookies
Ingredients:
- 3/4 butter
- 1 1/4 margarine
- 1 sugar
- 1/4 egg
- 2 molasses
- 1 flour
- 1 ground ginger
- 2 cinnamon
- 1/2 baking soda
- 1/8 salt
- cayenne pepper
- sugar
Instructions:
1. Set oven to 375 degrees F.
2. Grease a cookie/baking sheet.
3. In a bowl cream butter or margarine with 1-1/4 cups sugar until smooth.
4. Beat in egg and molasses until blended.
5. In another bowl mix flour with ginger powder, cinnamon, baking soda and salt; add to the creamed mixture and beat until just blended.
6. Roll dough into 1-inch balls.
7. Roll balls generously in sugar to coat.
8. Place on cookie/baking sheet about 2-inches apart.
9. Bake 8-10 minutes, or until the outsides are crackly looking.
10. ***NOTE*** this dough freezes very well, just shape into balls and place on a cookie sheet, freeze and then throw the balls into a freezer bag.
Title: Light As Air Chiffon Cake
Ingredients:
- 7 eggs
- 1/2 cream of tartar
- 1 1/2 sugar
- 2 unbleached all-purpose flour
- 2 1/2 baking powder
- 3/4 salt
- 1/2 milk
- 3/4 vanilla extract
- 2
- 1
Instructions:
1. Separate the eggs carefully; even a small mount of yolk in the whites will prevent them from beating up properly.
2. In a large mixing bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup of sugar and contine beating until stiff and glossy. Set aside.
3. Whisk together the remaining 1 cup sugar with the flour, baking powder and salt. In a separate bowl, beat the oil, milk, egg yolks and flavorings until pale yellow. Add the dry ingredients and beat until well blended, about 2 minutes at medium speed using a mixer, or longer by hand.
4. Gently fold in the whipped egg whites, using a wire whip or cake blender. Be sure to scrap the bottom of the bowl so the batter is well-blended.
5. Pour the batter into an ungreased 10-inch tube pan or angel food pan, or two 9-inch round ungreased cake pans.
6. Bake the cake in a preheated 325 degree oven. If it's in a tube or angel food pan, bake it for 50 minutes, then turn up the heat to 350 for the final 10 minutes, making a total baking time of 1 hour. If you're using two 9-inch pans, bake for about 40 minutes at 325, then 10 minutes more at 350.
7. NOTE: Don't open the oven during the first 45 minutes of baking; the cake will rise high above the pan, then settle back almost even.
8. It's done when a finger gently pressed in the middle doesn't leave a print, and you can hear a crackling sound if you listen carefully.
9. Cool the cake upside down for 1/2 hour before removing it from the pan.
10. If you've used a tube pan, set it atop a thin-necked bottle, theading the bottle neck through the hole in the tube.
11. NOTE: Dip a serrated knife in hot water between each slive if you want smooth, even pieces.
Title: Frog Eye Salad
Ingredients:
- 1 acini di pepe pasta
- 2 eggs
- 1 sugar
- 2 flour
- 1/2 salt
- 2 mandarin oranges in juice
- 2 pineapple in juice
- 2 miniature marshmallows
- 1 Cool Whip
Instructions:
1. Prepare acini de pepe as directed on box.
2. In saucepan beat eggs with wire whisk until foamy.
3. Stir in flour, salt, sugar and pineapple liquid.
4. Cook over low heat until thick and bubbly.
5. In large bowl combine acini de pepe with egg mixture and chill overnight.
6. Stir in pineapple, oranges and marshmallows.
7. Fold in Cool Whip.
8. Cover and Chill thoroughly.
Title: Devils Food Cake/1948 Version
Ingredients:
- 1/2 cold water
- 1/2 baking soda
- 2 butter
- 2/3 eggs
- 2 flour
- 2 1/2 buttermilk
- 3/4 sugar
- 1 1/2 vanilla
- 1
Instructions:
1. Mix water, cocoa and baking soda, let stand while preparing the rest of the ingredients.
2. Cream butter and sugar, beat in eggs, add half the flour and half the milk beat well.
3. Add the cocoa mixture and remaining flour and milk and vanilla.
4. Bake in two greased and floured cake pans, at 350°F for 30 minutes or until cake tests done.
5. Frost with icing:2 cups powdered sugar, 1 tsp vanilla, 1/2 to 3/4 cup milnot.
6. Beat milnot canned milk into powdered sugar a little at a time until spreadable; add vanilla.
Title: Banoffi Trifle or Banoffee Trifle
Ingredients:
- 6 brandy
- 4 firm bananas
- 3 mascarpone cheese
- 8 custard
- 2 chocolate
- 6
- 8
- 8 1/2
Instructions:
1. In a large bowl, stir the tropical fruit juice with the rum or brandy.
2. Slice the bananas into the fruit juice mixture and toss together.
3. Sandwich the slices of cake with the chocolate sauce, dice it into squares and put in the bottom of 4 pretty glasses.
4. Top with the bananas and rum mixture then add a heaped spoonful of dulce de leche to make another layer.
5. Next, beat the mascarpone and custard together until smooth, then spoon on top of the mixture.
6. Chill until ready to serve for up to 2 hours.
7. Before serving, run a potato peeler down the flat back of the bar of chocolate to make shavings and scatter indulgently on top of the trifles with a sprinkling of macadamia nuts in between.
8. Enjoy!
Title: Orange Carrot Muffin
Ingredients:
- 125 unsalted butter
- 300 all-purpose flour
- 2 sweet oranges
- 1 carrot
- 2 baking powder
- 1/2 nutmeg
- 2 eggs
- 100 granulated sugar
- 50 light brown sugar
Instructions:
1. preheat oven at 180 degrees and line a muffin tray.
2. Cream butter and sugar until light and fluffy.
3. add the eggs, one at a time mixing on medium each time.
4. sift flour and baking powder together and mix in the grated nutmeg.
5. add the flour mixture, grated carrot and orange juice and rind into the egg mixture in batches, starting and ending with flour.
6. divide batter into muffin tray.
7. bake at 180 degrees for 30 mins or until a wooden skewer comes out clean.
8. top with whipped cream or butter cream to have an instant cupcake.
Title: Big, Super-Nutty Peanut Butter Cookies
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 table salt
- 1/2 butter
- 1 dark brown sugar
- 1 granulated sugar
- 1 eggs
- 2 vanilla extract
- 2
- 1
Instructions:
1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
3. Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.
Title: Easy Sauteed Pineapple
Ingredients:
- 1 1/2 fresh pineapple
- 1 butter
- 2 brown sugar
Instructions:
1. In a saute pan, combine butter and sugar over medium heat.
2. Add pineapple and cook for 5 minutes.
Title: Julia Child's Reine De Saba (Queen of Sheba) Cake
Ingredients:
- 3 dark rum
- 1 unsalted butter
- 2 granulated sugar
- 1/2 cream of tartar
- 1/2 salt
- 3 granulated sugar
- 3 cake flour
- 1/4
- 1
- 2
- 1/3
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Set the oven rack in lower middle level.
2. In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into.
3. pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
4. In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
5. Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
6. Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.
Title: Mom's Best Snickerdoodles
Ingredients:
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1 salt
- 1 artificial sweetener
- 1 1/2 Egg Beaters egg substitute
- 1/2 ground cinnamon
- 3 sugar
- 1
Instructions:
1. Sift together flour, cream of tartar, baking soda and salt.
2. In another bowl stir the smart balance until creamy. Add the Splenda and beat until well blended.
3. Add the egg beaters and mix well.
4. Gradually add the flour mixture, mixing well after each addition.
5. Cover and chill dough. Heat oven to 375° and grease cookie sheets lightly.
6. Mix cinnamon and sugar together in small bowl.
7. Roll about 1 teaspoon of dough into a ball and drop into the bowl to cover in the cinnamon sugar mixture.
8. Place balls 2 inches apart on cookie sheets and bake 8 to 10 minutes. Remove to wire rack and cool.
Title: Martha Stewart's Chocolate-Almond Popcorn
Ingredients:
- 25 sugar
- 3 light corn syrup
- 1 unsalted butter
- 1 coarse salt
- 8
- 1/4
- 2
Instructions:
1. Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
2. Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.
Title: Pumpkin Gingerbread
Ingredients:
- 2 1/4 flour
- 1/2 sugar
- 2/3 butter
- 3/4 pecans
- 1 1/2 ginger
- 1 baking soda
- 1/2 cinnamon
- 1/4 salt
- 1/4 clove
- 3/4 buttermilk
- 1/2 light molasses
- 1/2 canned pumpkin
- 1 egg
Instructions:
1. Heat oven to 350.
2. Coombine flour and sugar.
3. using pastry blender, cut in butter until mixture resembles fine crumbs.
4. Stir in pecans.
5. Press 1 1/4 cup of crumb mixture into bottom of ungreased 9" square pan.
6. To remaining mixture add ginger and rest of ingredients.
7. Pour evenly over base.
8. Bake for 40-50 minutes.
Title: Crispy Chocolate Chip Cereal Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 dark brown sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 quick-cooking oats
- 1 sweetened flaked coconut
- 1/2 pecans
- 1/2
- 3/4
Instructions:
1. In a large bowl cream together, the butter and both sugars, until light and fluffy.
2. Add the eggs, one at a time; beating well after each.
3. Add the vanilla extract, beat well.
4. In another bowl combine together, the flour, baking powder, and baking soda.
5. Gradually add flour mixture to the creamed mixture, and mix well.
6. Stir in the quick-cooking oats, cornflakes, coconut, pecans, and both chocolate chips; stir until all ingredients are thoroughly combined together.
7. Heat oven to 350 degrees.
8. Using a Pampered Chef Medium Scoop, (a 2 tablespoon scoop per each cookie) drop cookie dough onto a Pampered Chef Baking Stones, 2-inches apart.
9. I place 8 onto each baking stone, then I roll each into 8 balls, and flatten each into 2-inch cookies.
10. Bake cookies in 350 degree oven for 15 minutes.
11. After removing baking stones from the oven, do not remove cookies from the baking stones just yet.
12. Let the cookies set on baking stones for 10 minutes, before removing them to a wire rack to cool completely.
13. You should end up with 49 (3-inch) cookies.
14. Note: I had baked these cookies on Pampered Chef Rectangular Stoneware, (15" x 12") but I'm sure you could bake these cookies on ungreased baking sheets. Baking time might only take 12-14 minutes, instead of 15 minutes.
Title: Sandra's Caramel Pear Upside Down Cake
Ingredients:
- 2/3 sugar
- 1/3 butter
- 1/4 corn syrup
- 10 -14 pears
- 1/2 butter
- 2 eggs
- 1/2 milk
- 1/2 white flour
- 1/2 baking powder
- 2 salt
- 1
- 1/2
Instructions:
1. Melt butter and combine with sugar and corn syrup in the bottom of 2 round cake pans.
2. Arrange fresh or canned pears pieces on top. (Peel and core, if fresh).
3. Preheat oven to 350°F.
4. Beat butter with eggs and wet ingredients in a large measuring cup or small bowl.
5. In a larger bowl, mix dry ingredients, then add butter mixture to it, combining well.
6. Pour into pans over the pear mixture.
7. Bake for about 30-40 minutes.
8. Loosen and invert over a serving plate; dust with confectioners sugar, if desired.
Title: New Orleans Bread Pudding With Lemon Sauce
Ingredients:
- 3 eggs
- 1 1/4 sugar
- 1 1/4 nutmeg
- 1 1/4 cinnamon
- 2 vanilla extract
- 1/4 butter
- 2 milk
- 1/2 raisins
- 1/2 pecans
- 5 lemon
- 1 water
- 1/2 sugar
- 1/4 cornstarch
- 2 vanilla extract
- 1
Instructions:
1. In the large bowl of an electric mixer, beat the eggs on high until extremely frothy, about 3 minutes (or for about 6 minutes with a metal whisk).
2. Add the sugar, cinnamon, nutmeg, vanilla extract and butter and beat on high speed until well blended.
3. Beat in the milk. Stir in the raisins and pecans.
4. Put the bread cubes in a greased 9 x 5 x 3 inch loaf pan.
5. Pour the egg mixture over the cubes and toss until the bread is soaked.
6. Let sit about 45 minutes, patting the bread down into the liquid occasionally.
7. Put in a 350* oven. Immediately lower the heat to 300* and bake 40 minutes. Increase oven temperature to 425* and bake 15-20 minutes more, or until pudding is well browned and puffy.
8. To serve, put 1 1/2 Tbs lemon sauce in each dessert dish, then spoon in 1/2 cup bread pudding. Top with 1/4 cup whipped cream.
9. Lemon Sauce (makes about 3/4 cup).
10. Squeeze the juice from the lemon halves into a 1 qt saucepan; add the lemon rinds, water and sugar; bring to a boil.
11. Stir in the dissolved cornstarch and vanilla.
12. Cook 1 minute over high heat, stirring constantly.
13. Strain, squeezing the sauce from the lemon rind.
Title: My Grandmother's Fresh Peach Cobbler
Ingredients:
- 1/4 butter
- 1 flour
- 3/4 sugar
- 2 baking powder
- 3/4 milk
- 5 -6 sugar
- 3/4
Instructions:
1. Preheat oven to 350°.
2. Pour melted butter into an 8x8 pan.
3. Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
4. Pour over melted butter.
5. Cover with peach slices.
6. Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
7. Bake until batter rises to top and forms a nice brown crust, about 20 - 30 minutes.
Title: Colombian Coconut Rice Pudding
Ingredients:
- 1 white rice
- 1 instant pudding mix
- 2 coconut cream
- 1/2 half-and-half
- flaked coconut
Instructions:
1. Prepare rice according to package directions. Set aside to cool.
2. In mixing bowl, combine pudding mix, and Half and Half.
3. Mix for 2 minutes.
4. Fold in rice and desired choice of add ins.
5. Spoon into 6 dessert cups.
6. Chill.
7. Garnish as desired.
8. Enjoy.