lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Pie Cake
Ingredients:
- 1 solid pack pumpkin
- 1 evaporated milk
- 4 eggs
- 1 sugar
- 2 cinnamon
- 1 ginger
- 1 nutmeg
- 1 unsalted butter
- 1/2 pecans
- 1 -2 vanilla ice cream
Instructions:
1. Heat oven to 350F.
2. Mix together the filling ingredients
3. Pour into 9 x 13 pan.
4. Sprinkle cake mix on top.
5. Drizzle melted butter over the top of cake mix.
6. Bake until cake is set in center, about 1 hour and 15 minutes.
7. After baking for 45 minutes sprinkle the top with pecans to avoid burning.
8. Either serve warm or cool to room temperature and refrigerate for several hours before serving.
Title: Baked Apples a La Pierre
Ingredients:
- 1 rome apple
- 2 dried currants
- 1 black walnut
- 1 unsalted butter
- 1 real maple syrup
- 1 dark rum
Instructions:
1. Preheat the oven to 325°F.
2. Carefully core the apple from the blossom end but don't go all of the way through.
3. You want a well not a tunnel.
4. Mix the currents and nuts and fill the well.
5. Heat the butter and syrup in a double boiler until the butter is melted, stir in the Rum and pour over the Currents and nuts.
6. Place in shallow baking dish and bake for 50 minutes.
7. Serve.
8. (These go well any time of the day or night and the smell during baking will drive you wild).
Title: Gingerbread Cupcakes With Lemon Icing
Ingredients:
- 140 unsalted butter
- 100 golden syrup
- 125 self-raising flour
- 125 ground nutmeg
- 190 ground cinnamon
- 1/2 bicarbonate of soda
- 1 gingerroot
- 2 egg
- 60 icing sugar
- 1 lemon juice
- 200 crystallized ginger
- 1 1/2
- 12
Instructions:
1. Preheat the oven to 189C/gas 4 Line a 12-hole muffin tin with paper cases, or grease it. Put 100g butter, the molasses, sugar and golden syrup in a saucepan, heat gently, stiring until the butter has melted and the mixture is smooth. Remove from the heat and stir in the milk, set aside to cool.
2. Sieve together the flour, spices and bicarbonate of soda in a bowl Stir in the stem ginger.
3. Once the molasses mixture is cool, beat in the egg, then pour onto the dry ingredients. Fold in and stir with a spatula until smooth. Spoon into the cases so they are half full. Bake for about 15 minutes. Cool on a rack.
4. To make the icing, beat the remaining 40 g butter in a large bowl or mixer, until light. Sieve in the icing sugar and beat to incorporate (it will not become smooth at this stage, but don't worry) Add the lemon juice gradually, beating in just enough to bring the mixture together smoothly. It should still be firm enough to hold its shape., Tansfer the icing to a piping bag fitted with a star-shaped nozzle and pipe swirls on top. Cut the crystallised ginger pieces into smaller bits and top the cakes with them.
Title: Pumpkin Coconut Mousse
Ingredients:
- 400 pumpkin puree
- 150 coconut cream
- 50 milk
- heavy cream
- honey
- fresh ginger
Instructions:
1. Make a pumpkin purée, add the honey and the fresh grinned ginger.
2. Beat the heavy cream to a thick cream and add it to the pumpkin purée. Whisk gently.
3. Put the cream into the serving cups.
4. Whisk the coconut cream / milk and add it on the top of the pumpkin cream.
5. Serve well cooled.
Title: Roasted Banana Sundaes With Toasted Coconut
Ingredients:
- 4 bananas
- 1 sugar
- 1 cinnamon
- 2 sweetened flaked coconut
- 2 light vanilla ice cream
- 2
Instructions:
1. Preheat oven to 400 degrees F.
2. Tear off 4 medium-size squares of aluminum foil.
3. Place 1 banana on each foil square.
4. Sprinkle sugar and cinnamon over bananas. Top with chocolate syrup.
5. Fold square over and fold edges to form a packet.
6. Roast in oven on cookie sheet or oven rack for 12-15 minutes.
7. Place coconut on baking sheet and place in oven. Stir every 45-60 sec. until lightly browned.
8. Remove foil packets from oven and open. Cut bananas into pieces and spoon onto ice cream in dishes. Top with toasted coconut.
Title: Caramel Apple Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 1 apple pie spice
- 3/4 brown sugar
- 3/4 butter
- 1/2 half-and-half cream
- 1/2 eggs
- 3 apples
- 4 apples
- 3/4 - 1 brown sugar
- 1/2 half-and-half cream
- 4 -5 butter
- 2 powdered sugar
- 2 1/2 - 3 vanilla
- 1
Instructions:
1. Heat oven to 350°F Place paper baking cups into 24 muffin pan cups; set aside.
2. Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Add flour mixture; stir until just moistened. Stir in apples.
3. Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely.
4. Combine 1/2 cup brown sugar, 4 tablespoons half & half and 2 tablespoons butter in 1 1/2 quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes.
5. Tip: An easy way to shred the apples is to core and halve them before shredding. Leave the peel on for a little color and texture.
Title: Peanut Butter Pudding
Ingredients:
- 1/3 sugar
- 4 1/2 cornstarch
- 1/4 salt
- 1 1/2 milk
- 1/2 half-and-half
- 1/2 creamy peanut butter
- 1 vanilla
Instructions:
1. Combine sugar,cornstarch and salt.
2. stir in milk and half and half.
3. Bring to boil cook and stir 2 minutes.
4. Remove from heat.
5. Stir in peanut butter and vanilla.
6. Refrigerate.
Title: Kittencal's Almond Biscotti
Ingredients:
- 1 3/4 flour
- 2 baking powder
- 3/4 eggs
- 2 sugar
- 3/4 butter
- 1/3 vanilla
- 2
- 1
- 2
- 1
Instructions:
1. Set oven to 350 degrees F.
2. In a bowl, sift together flour, baking powder and almonds.
3. In another bowl, whisk together, eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until a soft sticky dough forms.
4. Transfer to a lighty floured surface; form into a smooth ball.
5. Divide dough in half.
6. Roll each into a 12-inch long log (doesn't have to be exact).
7. Transfer to a ungreased baking sheet.
8. Brush tops with slightly beaten egg white.
9. Bake for 20 minutes.
10. Remove from oven; let cool on pan for 5 minutes.
11. Transfer each log to a cutting board.
12. Using a serrated knife cut diagonally into 3/4-inch thick slices.
13. Stand cookies upright (on cut sides) on baking sheet.
14. Bake for 20-25 minutes longer, or until golden.
15. Transfer to a rack; cool.
16. Note: cookies can be stored in an airtight container for 2 weeks.
Title: Caramel Rice Pudding
Ingredients:
- 3 cooked white rice
- 1/2 raisins
- 1 vanilla
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 sugar
- 1 ground cinnamon
Instructions:
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
2. Mix all ingredients except sugar and cinnamon in cooker.
3. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed.
4. Stir pudding occasionally.
5. Sprinkle with sugar and cinnamon.
6. Serve warm.
Title: Chocolate/ Banana Rollups
Ingredients:
- 2 banana
- 1 chocolate chips
- 1
- 8
Instructions:
1. Preheat oven according to cresent package details.
2. Separate the rolls and put two triangles together to form a rectangle. With slighty moistened fingertips pinch together the two then lightly roll with a rolling pin.
3. Place one piece of banana, a tsp of cinn/ sugar, and a small handful of choc chips onto the flattened roll.
4. Roll the whole thing up like a burrito then sprinkle with more cinn/ sugar
5. Place on a cookie sheet with parchment paper
6. Cook about 8-10 minutes or until the cresent rolls look golden.
7. You can serve them whole or cut them in half.
Title: Blackberry Apple Crisp
Ingredients:
- 3 blackberries
- 3 apples
- 1 lemon juice
- 1/3 - 1/2 granulated sugar
- 1 all-purpose flour
- 1 brown sugar
- 1 quick-cooking oats
- 1 baking powder
- 1 ground cinnamon
- 1/4 salt
- 1/2 butter
- margarine
Instructions:
1. Combine blackberries and apples in a 11x7-inch baking dish.
2. Sprinkle with lemon juice.
3. Combine granulated sugar and 1 tbsp.
4. flour; sprinkle over fruit and toss gently with fork.
5. Combine 1 cup flour, brown sugar, oats, baking powder, cinnamon and salt.
6. With fingertips, blend butter into flour mixture to form coarse crumbs.
7. Sprinkle over fruit.
8. Bake at 350*F for about 45 minutes, or until apples are tender.
Title: Apple Crisp
Ingredients:
- 1 sugar
- 2 lemon juice
- 1/4 water
- 1/2 cinnamon
- 6 butter
- 8 tart apples
- 3/4 flour
- 1/4 salt
Instructions:
1. Preheat oven to 375 degrees. Combine 1/2 cup sugar, lemon juice, water & cinnamon in a greased 8x8x2 inches dish. Peel & slice apples into dish & toss to coat. Blend remaining 1/2 cup sugar, flour, salt & butter in a small bowl until crumbly. Spread over apples & gently pat down into the apples.
2. Bake for 40 to 45 minutes until apples are tender & crust is brown.
Title: Walnut Coffee Strips
Ingredients:
- 2 1/2 Bisquick
- 1/2 milk
- 1 egg
- 3 butter
- 1/4 white sugar
- 1/2 cinnamon
- 1/2 walnuts
- 3/4
Instructions:
1. Mix Bisquick, milk, egg to make dough. Knead lightly on floured board.
2. Roll to 9x12 rectangle.
3. Mix butter, cinnamon, sugar and spread over dough.
4. Sprinkle with nuts and fruit.
5. Gently roll as a jelly roll.
6. Cut into 8 pieces and overlap on a greased cookie sheet.
7. Bake at 400° for 20 to 25 minutes.
8. Drizzle frosting while warm.
Title: Pears in Chocolate Marsala Syrup
Ingredients:
- 4 water
- 1/2 marsala
- 3/4 sugar
- 1/2 pears
- 4
Instructions:
1. Choose pot large enough to hold pears lying down in single layer.
2. Combine water, marsala, sugar and cocoa in pot.
3. Stir and bring to a simmer over high heat.
4. Add pears and simmer gently for 10 - 15 minutes till tender.
5. Turn pears occasionally whilst simmering.
6. Remove them from pot and set aside.
7. Simmer syrup for 40 minutes till reduced to about 1 cup.
8. Serve syrup warm over pears with cream.
Title: Deep Vegan Cake (Chocolate Cake) Made Lighter
Ingredients:
- 1 1/2 unbleached white flour
- 1/3 cocoa powder
- 1/2 baking soda
- 1/2 salt
- 1/2 Splenda sugar substitute
- 1/2 fructose
- 1/4 applesauce
- 1/4 brewed coffee
- 1 pure vanilla extract
- 2 cider vinegar
- 2 water
- 2 pure vanilla extract
- 1/4 fructose
- 3 Splenda sugar substitute
- 1
- 1/2
Instructions:
1. Preheat the oven to 375 degrees F.
2. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
3. In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
4. In another bowl, combine the applesauce, oil, coffee, and vanilla.
5. Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.
6. Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
7. Without wasting any time, pour the batter into the prepared baking pan.
8. Bake for 25 to 30 minutes.
9. Cool for 20 minutes, then frost with Chocolate Peanut Butter frosting.
10. In a double boiler or small heavy saucepan, melt the chocolate on medium heat. (You can also melt it in the microwave.).
11. While it melts, beat together the peanut butter, water, and vanilla until smooth.
12. Beat in the Splenda and Fructose and add the melted chocolate, mixing until blended.
13. Spread the frosting on the cooled cake.
Title: Caramel Apple Bread Pudding
Ingredients:
- 3/4 all-purpose flour
- 1/2 brown sugar
- 1/3 butter
- 1/2 margarine
- 1 3/4 pecans
- 1 milk
- 1/4 butter
- 4 margarine
- 2 apples
- 2 eggs
- apples
- mint sprig
Instructions:
1. Preheat oven to 350°F Lightly grease a 1 1/2 quart baking dish.
2. Stir together the flour, brown sugar and butter until crumbly; add pecans and stir. Set aside.
3. In a large saucepan, combine milk, ice cream topping and butter.
4. Cook over medium heat until blended and the butter is melted; remove from heat.
5. Stir in the bread and apples.
6. Let stand 10 minutes.
7. Stir in the eggs.
8. Pour into the greased baking dish and bake for 20 minutes.
9. Remove from oven and sprinkle topping over partially baked pudding.
10. Bake for 20-25 minutes or until apples are tender and a knife inserted into the center comes out clean.
11. Serve warm with additional slightly heated caramel topping, sliced apples and mint sprigs.
Title: Cinnamon Apple Bread Pudding
Ingredients:
- 2 apples
- 2 lemon juice
- 2 cinnamon
- 3 butter
- 1/2 brown sugar
- 3 milk
- 2 eggs
- 2 sugar
- 1/2 vanilla
- 2 raisins
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Heat 3 T butter in a nonstick frying pan& saute chopped apples& lemon juice on medium low heat.
3. Add brown sugar& cinnamon& continue cooking til the juice drains from the apples& thickens.
4. Set aside.
5. Place bread cubes in a 9 by 9" pan, lightly greased with butter.
6. Sprinkle raisins over the bread.
7. In a large bowl, beat eggs& add white sugar, vanilla, milk,& sauted apple mixture.
8. Mix well& pour over the bread cubes.
9. Bake 1 hour or till knife comes out clean.
Title: French Apple Crumble
Ingredients:
- 6 -8 apples
- 1/2 nutmeg
- 1/4 salted butter
- 1/2 granulated sugar
- 3/4 old fashioned oats
- 1/3 all-purpose flour
- 1/3
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugar till light and fluffy. (I just used a spoon.) Add in oatmeal, flour, and chopped almonds, and mix again until mixture resembles course crumbs. It's easiest to accomplish this by getting your (clean) fingers in there and really going at it.
3. Grease a square 8 by 8 or 9 by 9 baking dish with cooking spray. Peel, core, and dice apples, tossing with the nutmeg before arranging in baking dish. I used a few dashes of lemon juice to stop the apples from browning while I chopped them. Sprinkle with crumble mixture and bake for about 40 minutes. You may want to cover with foil for the last 10 minutes or so to ensure that it doesn't get too brown.
Title: Sticky Date and Almond Bread Pudding
Ingredients:
- 1 dates
- 1 1/2 vanilla pudding mix
- 1/4 evaporated milk
- 1 pumpkin pie spice
- 2 butter
- 1/2
- 2
Instructions:
1. Spray the inside of the crock pot with butter flavored cooking spray.
2. Place cinnamon roll cubes, dates and almonds into a large bowl and toss to combine.
3. Whisk together pudding mix, milk, almond extract and pumpkin pie spice. Pour over bread mixture and stir until bread is saturated.
4. Transfer to crock pot and dot with butter.
5. Cook on Low 3 to 4 hours.
Title: Strawberry Lemonade Poke Cake
Ingredients:
- 6 strawberry Jell-O gelatin dessert
- 1 1/2 boiling water
- 16 Cool Whip
- 2 strawberry
Instructions:
1. Bake cake in a 9 x 13 inch pan. Let cool for 5-10 minutes. Poke holes all over cake using the end of a wooden spoon or a straw.
2. Put jello in a medium size bowl and pour in boiled water, dissolve and let sit for 2 minutes, then pour all over cake.
3. Let cake cool completely.
4. Sprinkle the Lemonade mix over the Cool Whip and fold it in DO NOT MIX OR BEAT this will cause the whip topping to go flat.
5. Once the cake has cooled, spread the whip topping over your cake and garnish with sliced strawberries if you wish.
Title: Fresh Peach-A-Berry Cobbler
Ingredients:
- 1 all-purpose flour
- 1/2 granulated sugar
- 1 1/2 baking powder
- 1/2 milk
- 1/4 butter
- 1/4 margarine
- 1 brown sugar
- 1/2 cornstarch
- 3 cold water
- 1 berries
- 1 butter
- 1 margarine
- 2 lemon juice
- 1/4 granulated sugar
- ground nutmeg
- cinnamon
- vanilla ice cream
Instructions:
1. Topping: Stir together flour, 1/2 cup sugar, and baking powder.
2. Add milk and 1/4 c butter or margarine all at once.
3. Stir until smooth; set aside.
4. Filling: In a medium saucepan, stir together brown sugar and cornstarch; stir in water.
5. Add peaches and berries.
6. Cook and stir over medium heat until thickened and bubbly.
7. Add 1 tbsp butter and lemon juice; stir until butter melts.
8. Pour into a 1 1/2 qt ungreased casserole dish.
9. Spoon topping in mounds over hot filling; spread evenly over filling.
10. Sprinkle with a mixture of 2 tablespoons.
11. course sugar and nutmeg or cinnamon.
12. Place on a shallow baking pan in oven.
13. Bake cobbler in 350 degrees F oven about 35 minutes or until bubbly and a toothpick inserted into crust comes out clean.
14. Serve warm with icecream, if desired.
Title: Thick 'n Fudgy Triple Chocolate Pudding Cake
Ingredients:
- 1 baking powder
- 1/2 milk
- 1/2 butter
- 1/4 margarine
- 1 vanilla
- 1 1/2 water
- 1 1/2 instant coffee granules
- 1 vanilla ice cream
Instructions:
1. Heat oven to 350 degrees.
2. Spray an 8 or 9 inch square pan with cooking spray.
3. In a large bowl combine brownie mix and baking powder, mix well.
4. Add in the milk, butter, vanilla and the chocolate syrup from the packet in the brownie mix, mix well and spread this in the greased pan.
5. Bring water to a boil in a medium saucepan and add the instant coffee granules, stir to dissolve.
6. Add frosting, cook and stir over a low heat until melted and smooth.
7. Slowly pour this over your batter in the pan.
8. DO NOT STIR.
9. Bake at 350 degrees for 40- 45 minutes until edges are bubbly and cake begins to pull away from the sides of the pan.
10. Cool for 30 minutes.
11. Serve this warm with whipped cream or ice cream.
Title: Peanut Butter Chocolate Chip Cake
Ingredients:
- 1 1/2 flour
- 1 1/2 brown sugar
- 1 baking powder
- 1 sour cream
- 1/2 cream cheese
- 1/4 unsalted butter
- 3/4 vanilla extract
- 1 eggs
- 3
- 10
Instructions:
1. Preheat oven to 350 degrees.
2. Mix flour, brown sugar, and baking powder.
3. Mix in the peanut butter, sour cream, cream cheese, butter, vanilla extract, and eggs.
4. Mix two-thirds of the chocolate chips into the batter.
5. Pour the batter into a greased pan. Sprinkle remaining chocolate chips on top.
6. Bake 50-60 minutes.
7. Optional-- After cake cools completely, splatter chocolate glaze on top. You can make a glaze by combining cocoa powder, powdered sugar, and milk.
Title: Tropical Breeze Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1/2 powdered sugar
- 1 egg
- 1 vanilla
- 1 flour
- 2 1/4 lemon, zest of
- 1 salted cashews
- 1/2 sweetened coconut
- 3/4 apricot
- 1/2 flour
- 1 raisins
- 1/2
Instructions:
1. In an electric mixer, or by hand, cream together softened butter, and sugars until smooth.
2. Add egg, vanilla, orange extract, mixing well.
3. Chop apricots into raisin sized pieces or smaller, and dredge in flour in a small bowl (to prevent sticking together).
4. Add flour, lemon zest, cashews, coconut , apricots (dredged in flour) and raisins.
5. Mix together until a nice dough forms, but do not overmix.
6. Divide dough into 2 parts, and place each part onto waxed paper.
7. Using your hands, form each into a long log about 2-inches in diameter.
8. Roll waxed paper up around dough, crimp ends and refrigerate 6 hours or overnight.
9. The next day, preheat oven to 350°F.
10. Slice chilled dough into 1/4 inch thick rounds and either place on parchment on a cookie sheet or on an ungreased baking sheet.
11. Bake for 13-15 minutes or until firm and golden around edges (time may vary with how thick or cold they are).
12. Allow cookies to cook on sheet for 1-2 minutes before finishing cooling on a wire rack.
13. Store cookies in an airtight container.
Title: Coffee and Chocolate Pudding
Ingredients:
- 1/2 brown sugar
- 1/4 cornstarch
- 3 instant coffee
- 1 salt
- 1 non-fat soymilk
- 2 bittersweet chocolate
- 2 vanilla
- 1
Instructions:
1. In a saucepan, mix brown sugar, cornstarch, cocoa powder, coffee and salt. Add slowly soy milk and bring to boil at medium heat.
2. Reduce heat and let simmer for 1 minute or until thicken. Remove saucepan from the heat. Add chocolate and stir until melted. Add vanilla and stir.
3. Spread pudding in 4 individual serving dishes. Cover the surface with plastic wrap and put in the fridge for at least 4 hours.
Title: Quick Banana Pudding
Ingredients:
- 8 Cool Whip
- 1 sweetened condensed milk
- 2 instant banana pudding mix
- 1 bananas
- 6 milk
- 2
Instructions:
1. Layer bananas and vanilla wafers in a large casserole or trifle dish.
2. Combine pudding, cool whip, condensed milk, and milk.
3. Blend with mixer for 5 minutes, then pour over bananas and wafers.
4. Chill.
Title: Easy Delicious Cherry Cobbler
Ingredients:
- 1 cherry pie filling
- 1 butter
- 1/2 - 1
Instructions:
1. heat over to 350 degrees.
2. empty the whole can of cherries into a glass or metal baking dish.
3. sprinkle entire box of cake mix over the cherries, making sure to have them completely covered.
4. slice the butter into thin squares, layering it over the cake mix, try to cover it completely.
5. bake uncovered for 1 hour, checking after 30 minutes to see if any powder needs to be covered with more butter.
Title: Chocolate Christmas Tree's
Ingredients:
- 250 honey
- 1 sweetened condensed milk
- 2 coconut
- 1
- 395
- 1
Instructions:
1. Combine biscuits, coconut, baking cocoa, honey and sweetened condensed milk in a large bowl, mix well.
2. Shape teaspoonfuls of chocolate mixture into cones, refrigerate until firm.
3. Drizzle top of cones with melted white or dark chocolate melts, decorate as desired, allow chocolate to set.
4. Store in airtight container in refrigerator.
Title: Baked Stuffed Apples
Ingredients:
- 6 tart apples
- 1 light brown sugar
- 1/4 orange zest
- 1 butter
- 1/4 water
- 2
- 3
Instructions:
1. Wash, core and stem the apples, but don't peel them.
2. Stand them in a buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins and the orange peel.
3. Fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops.
4. Place the mold in the slow cooker and pour the hot water into the cooker.
5. Sprinkle the orange juice concentrate over the apples.
6. Cover the cooker and cook on Low for 3 to 5 hours, or until the apples are tender.
Title: Gele Engelkoek - Yellow Angel Cake
Ingredients:
- 1 1/2 sugar
- 4 eggs
- 1 water
- 1/2 water
- 1 1/2 flour
- 1/2 cream of tartar
- 1/8 salt
- 4
Instructions:
1. Preheat oven to 350°F.
2. Add egg yolks and cold water to the sugar; beat for ten minutes.
3. Sift dry ingredients together.
4. Add to batter along with the boiling water.
5. Beat the eight egg whites to stiff peaks and fold into batter.
6. Pour into a 9" tube pan and bake for 50 to 60 minutes.
7. Invert pan onto a rack to cool.
Title: Bourbon Chocolate Bread Pudding
Ingredients:
- 3 1/4 milk
- 5 eggs
- 1 brown sugar
- 3/4 vanilla
- 2 white chocolate
- 8 -10 sugar
- 3
- 4
- 2/3
- 1/4
Instructions:
1. Preheat oven to 350*. In a large mixing bowl stir together milk, eggs, syrup, brown sugar, and vanilla.
2. Spread bread cubes in an ungreased 3 qt. rectangular baking dish. Sprinkle with chopped semisweet and white chocolate.
3. Pour egg mixture evenly over bread.
4. Bake, uncovered, for 50 to 55 minutes or until pudding is puffy and knife inserted near center comes out clean. Cool slightly (pudding will fall in center). Drizzle with warm Bourbon Chocolate Sauce.
5. Bourbon Chocolate Sauce: In a heavy saucepan stir 4 ounces chopped semisweet chocolate over low heat just until melted. Stir in 2/3 cup whipping cream and 1/4 cup sugar.
6. Cook and stir over medium heat for 5 to 6 minutes or just until mixture begins to boil.
7. Remove from heat; whisk until smooth. Stir in 2 to 3 Tbsp. bourbon, if desired.C ool slightly before serving.