lumicero/recipes-ing2inst huggingface dataset:
Title: No-Cook Pumpkin Pudding
Ingredients:
- 2 ladyfingers
- 6 cream cheese
- 2 granulated sugar
- 2 powdered sugar
- 2 vanilla instant pudding mix
- 2 ground cinnamon
- 1/2 ground ginger
- 1/4 pumpkin pie spice
- 1/2 pumpkin
- 1 milk
- 1 pumpkin pie spice
- 1/2
Instructions:
1. For crust, line the bottom of a 9-inch springform pan with ladyfingers, cutting to fill spaces.
2. Chill mixing bowl and beaters.
3. Trim bottoms of the remaining ladyfingers slightly to stand in pan.
4. Place ladyfingers, round side out, against pan sides.
5. Set aside.
6. For cream cheese filling, beat cream cheese and granulated sugar with an electric mixer on medium speed until combined.
7. In a chilled bowl, beat 1 ¾ cups cream and powdered sugar till soft peaks form.
8. Reserve ½ cup.
9. Fold remaining into cheese mixture.
10. For pumpkin filling, stir together pudding mixes, cinnamon, ginger and ¼ tsp pie spice.
11. Add pumpkin and milk and beat until thick.
12. Fold in reserved in reserved ½ cup whipped cream.
13. Spread the cream cheese filling evenly on the bottom of prepared pan.
14. Carefully spread pumpkin layer over cream cheese layer.
15. Cover and refrigerate for 5 hour or overnight.
16. To serve, remove sides from pan, place on a platter.
17. If desired, brush sides with melted jam.
18. Beat remaining ¼ cup whipping cream to soft peaks, spoon atop each serving.
19. If desired, sprinkle with additional pumpkin pie spice.
Title: Caramels
Ingredients:
- 2 butter
- 1 butter
- 1 sugar
- 1 1/2 brown sugar
- 1 dark corn syrup
- 2 heavy cream
- 2 vanilla extract
- 2 pecans
Instructions:
1. Line a 9 x 13 pan with buttered foil.
2. In a heavy saucepan, combine 1 cup butter, sugars, corn syrup and 1 cup of heavy cream.
3. Stir over medium heat until the sugars are dissolved.
4. Bring mixture to a boil, then slowly stir in remaining cup of heavy cream.
5. Using a Candy Thermometer, bring mixture to 240 degrees, without stirring.
6. Remove from heat, stir in pecans and vanilla.
7. Pour mixture into prepared pan.
8. Allow to cool, remove from pan and cut into 1" squares.
9. Wrap in parchment paper, plastic wrap or just store in a Ziploc bag.
Title: Mango Cream
Ingredients:
- 1 mango
- 1 heavy cream
- 2 sugar
- 1/3
Instructions:
1. Puree mango pieces in a food processor or blender.
2. Whip cream, adding sugar once the cream begins to thicken.
3. Fold cream into mango puree.
4. Refrigerate until needed.
5. When serving, top with slivered almonds.
Title: Quick Danish Pastry Dough
Ingredients:
- 3 1/2 active dry yeast
- 1/4 warm water
- 1/4 milk
- 3 unbleached all-purpose flour
- 1/4 sugar
- 3/4 salt
- 12 unsalted butter
- 2 eggs
Instructions:
1. Whisk yeast into water.
2. Wait 1-2 minutes, then whisk again.
3. Whisk in milk.
4. Combine flour, sugar and salt in food processor and pulse to mix.
5. Cut 4 tablespoons butter into thin slices and add to processor.
6. Pulse to a fine texture, but do not allow to become pasty.
7. Cut remaining butter into 1/2 inch cubes and add to processor.
8. Pulse exactly twice, for 1 second each time.
9. Remove dough from processor and place in mixing bowl.
10. Whisk eggs into yeast mixture and add to bowl.
11. Position a rubber spatula so its blade is flat and parallel with the bottom of the bowl.
12. Repeatedly dig spatula down to the bottom of the bowl, while turning bowl.
13. Repeat until dough comes together. Dough will be soft and sticky.
14. Press plastic wrap against surface of dough and refrigerate 1-2 hours.
15. Scrape chilled dough onto a floured surface and sprinkle flour over the top of the dough.
16. Press dough into a rectangle about twice as long as it is wide.
17. Starting at the narrow edge farthest from you, firmly press dough with a rolling pin in parallel strokes close to each other.
18. If there are sticky pieces of butter on the surface of the dough, seal them with a pinch of flour.
19. Clean off anything stuck to the rolling pin before continuing.
20. Repeat pressing motion from the close to the farther narrow end of dough.
21. Press once in the width. You should now have a 1/2 inch thick rectangle.
22. Sprinkle flour under and on top of dough.
23. Roll away back in length, and once in the width, without rolling over ends, to make a rectangle 18 inches long and 8 inches wide.
24. Fold the two narrow ends in toward the middle, leaving a 1 inch space in the center.
25. Fold top to bottom to form 4 layers.
26. Reposition dough so folded edge is on your left.
27. Repeat rolling and folding procedure.
28. Wrap in plastic and refrigerate a minimum of 2 hours and a maximum of 12 hours before using.
29. Use in the Danish pastry recipe of your choice.
Title: White Chocolate Mousse With Cherry Sauce
Ingredients:
- 2 milk
- 1/2 cornstarch
- 1 sugar
- 3 vanilla
- 3 sugar
- 1/2 cornstarch
- 1 1/2 water
- 1/2
- 2
- 1/2
- 2
- 1
Instructions:
1. Chill a small mixing bowl.
2. Combine egg yolks, milk, 1 teaspoon cornstarch, and 3 tablespoons sugar in a heavy small saucepan.
3. Cook and stir over medium heat until slightly thickened and bubbly and stir 2 minutes more.
4. Remove from heat then stir in the grated baking bar and vanilla; stir until melted; cool to room temperature.
5. Beat whipping cream in the chilled bowl on low speed until soft peaks form.
6. Gently fold the cooled baking bar mixture into the whipped cream.
7. Spoon the mixture into a 2-quart square baking dish.
8. Refrigerate 4 to 24 hours or until set.
9. For cherry sauce, combine 1/2 cup sugar and 2 tablespoons cornstarch in saucepan.
10. Stir in water and add cherries.
11. Cook and stir over medium heat until thickened and bubbly and stir 2 minutes more.
12. Remove from heat and add orange liqueur or orange juice. Cool slightly.
13. Spoon chocolate mixture onto dessert plates. Drizzle with warm cherry sauce.
Title: Grandma Dolores's Rice Pudding
Ingredients:
- 1/2 medium grain rice
- 1 1/2 granulated sugar
- 1/2 vanilla
- 2 nutmeg
- 1/4 eggs
- 3 Cool Whip
- cinnamon
- nutmeg
Instructions:
1. Put rice and milk in a 3 quart saucepan bring to just a boil, stirring constantly and watching the pot like a hawk so it doesn't burn or boil over.
2. As soon as it just starts to boil, lower the heat enough to maintain a gentle simmer without burning the milk, and simmer for about 30 minutes or until the rice is very soft, keep stirring, so the rice does not stick to the bottom.
3. Once the rice is soft, slowly stir in the sugar, vanilla, and nutmeg; it will still seem quite wet (this will thicken more upon cooling).
4. A test for doneness is to stick a wooden spoon into the custard and then see if it coats the back, swipe your finger down the coating and see if the line remains;it is ready then.
5. Ladle out a small amount of the custard base into a small dish and add the beaten eggs to it, whisking quickly, to temper the eggs.
6. Return this mixture to the pot and stir.
7. Cook another minute or so (to cook egg), then pour into a 2 quart casserole.
8. Dust top completey with cinnamon or nutmeg.
9. Chill well and serve nice and cold with Cool Whip if desired.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 3 sugar
- 6 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 3 baking powder
- 1/2 salt
- 1/4
Instructions:
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.
2. Add eggs, one at a time, beating will after each addition.
3. Beat in extracts.
4. Combine the flour, baking powder and salt; beat into creamed mixture until blended.
5. Transfer to a greased and floured 10 inch fluted tube pan.
6. Bake at 325 for 1 1/4 - 1 1/2 hours or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Title: Yuletide Twisters
Ingredients:
- 1 nonfat milk
- 1 light corn syrup
- 1
- 8
Instructions:
1. Line baking sheet with waxed paper; set aside.
2. Melt baking bars in small saucepan over low heat, stirring constantly. Stir in skim milk and corn syrup. Do not remove saucepan from heat.
3. Holding pretzel with fork, dip 1 side of pretzel into melted mixture to coat. Place coated side up on prepared baking sheet; immediately sprinkle with desired decorations. Repeat with remaining pretzels. Refrigerate 15 to 20 minutes or until firm.
4. Chocolate Twisters: Substitute 1 cup semisweet chocolate chips for white baking bars.
5. Caramel Dippity Do's: Heat 1 cup fat-free caramel sauce and 1/3 cup finely chopped pecans in small saucepan over low heat until warm. Pour into small serving bowl. Serve with pretzels for dipping. Makes 8 servings (about 2 tablespoons each).
6. Chocolate Dippity Do's: Heat 1 cup fat-free hot fudge sauce and 1/3 cup finely chopped pecans or walnuts in small saucepan over low heat until warm. Pour into small serving bowl. Serve with pretzels for dipping. Makes 8 servings (about 2 tablespoons each).
Title: Gluten Free Chocolate Molten Lava Cake
Ingredients:
- 8 butter
- 1/4 eggs
- 4 brown sugar
- 4 vanilla
- 2 cocoa powder
- 1 salt
- 1/8
Instructions:
1. 4- 6 ounce ramekins or creme brulee dishes.
2. Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar.
3. When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.
4. You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.
5. Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny.
6. To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert.
7. You can use any 6 ounce oven ware containers to make these if you don't have ramkins.
Title: Chocolate Brownie Bites
Ingredients:
- 1/2 butter
- 1/4 cocoa powder
- 1/4 Splenda granular
- 3/4 eggs
- 1/4 vanilla
- 2 all-purpose flour
- 1 instant espresso powder
- 1/2 baking powder
- 1 salt
- 3/4
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350F (180C). Line mini muffin cups with paper liners.
2. Combine first 7 ingredients in medium sized bowl. Add remaining ingredients.
3. Stir until combined. Fill each muffin cup ¾ full.
4. Bake 12-15 minutes or until set.
5. Serve warm or at room temperature.
Title: Grandma Addie's Cheesecake
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/4 sugar
- 1/4 butter
- 2 cream cheese
- 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 1 sour cream
- 2 sugar
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 (325 if using convection oven).
2. Pie Crust: Place graham crackers (usually one standard wrapped bunch of graham crackers will equal 1 1/4 cups), sugar, and butter in blender and blend until well incorporated (does not need to be super smooth).
3. Press graham cracker mixture into pie tin or 9 inch cake pan. Use a flat bottomed cup or measuring cup to help create flat bottom and even corners.
4. Filling: Blend 2 packages of cream cheese, 1/2 cup sugar, 2 eggs, and 1 tsp of vanilla extract until smooth. Pour into pie crust.
5. Bake at 350 for 25 mins (325 if using convection oven), remove and let cool for 20 mins.
6. Topping: Blend 1 cup sour cream, 2 Tablespoons sugar, and 1 teaspoon vanilla extract until smooth. Pour onto first layer of cheesecake.
7. Bake 350 for 10 mins (325 if using convection oven), remove, let cool, and refrigerate.
Title: Chocolate Cookie Pretzels
Ingredients:
- 2/3 butter
- 1 margarine
- 2 sugar
- 2 vanilla extract
- 2 1/2 eggs
- 1/2 flour
- 1/2 baking soda
- 1/4 salt
Instructions:
1. heat oven to 350.
2. Beat butter, sugar, and vanilla untill fluffy.
3. Add eggs;beat well.
4. Stir together remaining ingredients in a seperate bowl; gradually add to butter mixture,beating well untill blended.
5. Divide dough into 24 pieces.
6. On lightly floured surface roll into pencil thick coil.
7. Twist into pretzel shape by crossing the ends and folding over so the ends rest on the loop end.
8. Place 2 inches apart on ungreased cookie sheet.
9. Bake 8 minutes or untill set.
10. Cool 1 minute and then move cookies to wire rack to cool completely.
11. To finish sprinkle with powdered sugar, or glaze or dip half in frosting or chocolate coating.
Title: Cranberry Apple Pecan Bread Pudding With Vanilla Cream Sauce
Ingredients:
- 1 1/2 apples
- 2 lemon juice
- 4 eggs
- 1/4 sugar
- 2 vanilla
- 1 nutmeg
- 1 cinnamon
- 1/4 unsalted butter
- 2 half-and-half
- 1/4 brandy
- 1/2 cranberries
- 1/2 pecans
- 5 milk
- 2 flour
- 2 sugar
- 3/4 butter
- 1/2 vanilla
- 2
Instructions:
1. Pudding:.
2. in a medium bowl, toss sliced apples with lemon juice and set aside.
3. in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
4. Stir in the butter, half and half and brandy.
5. Toss the apples, cranberries, pecans with the bread cubes.
6. Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
7. Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
8. Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
9. Vanilla Cream Sauce:.
10. Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.
Title: Pumpkin Custard
Ingredients:
- 1 pumpkin pie spice
- 2 egg substitute
- 1 2% low-fat milk
- 1 sugar
- 1/4
Instructions:
1. Preheat oven to 350*F.
2. Spray six 1-cup ramekins with nonstick spray and set in a baking pan. Pour water into pan so that it comes halfway up sides of ramekins. Put first five ingredients into a blender and pulse until well mixed.
3. Fill each ramekin 3/4 full and bake for 1 hour or until centers are set (custard will get firmer when it cools down).
4. Serve warm or cold with a teaspoon of maple syrup and whipped topping (optional).
Title: Rhubarb Muffins II
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 3/4 brown sugar
- 1/2 buttermilk
- 1/3 egg
- 1 vanilla
- 1 fresh rhubarb
- 1 frozen rhubarb
- 1/2 brown sugar
- 1/4 cinnamon
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F. Grease btooms only of 12 cup muffin pan or use paper liners.
2. In mixing bowl combine flour, baking soda and salt. In another bowl, combine brown sugar, buttermilk, oil, egg and vanilla. Add liquid mixture to dry ingredients. Stir until just moistened. Stir in rhubarb and nuts.
3. To make topping:.
4. In small bowl, combine brown sugar, cinnamon and nuts.
5. To bake muffins:.
6. Spoon batter into prepared muffin cups. Sprinkle with topping. Bake for 25-30 minutes.
Title: Hamantashen
Ingredients:
- 4 flour
- 2 baking powder
- 4 eggs
- 1 vanilla extract
- 3/4 - 1 sugar
- 1 salt
- 1 margarine
- 1 poppy seed filling
- 1
Instructions:
1. Preheat oven to 350°F Grease cookie sheets.
2. Place all ingredients in a large mixer bowl and beat together.
3. You may add a drop more juice or flour, depending on the consistency of the dough.
4. Roll dough into a ball.
5. Divide into four parts.
6. On a floured board or counter roll out each portion to about 1/4" thick.
7. Using a round biscuit or cookie cutter or cup, cut approximately 3" circle.
8. Place on greased cookie sheet.
9. Spoon 1/2 teaspoon filling in the middle of each circle.
10. To shape into triangle, lift up the right& left sides, leaving the bottom down, and bring both sides to meet at the center above the filling.
11. Bring top flap down to the center to meet the two sides.
12. Pinch edges together.
13. Bake in a 350 F preheated oven for approximately 20 minutes or until lightly browned.
Title: Blueberry Lemon Bundt Cake (Egg-Free)
Ingredients:
- 1 sugar
- 3/4 butter
- 2 cornstarch
- 1 water
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 milk
- 2 blueberries
- 1 1/2 powdered sugar
- 1 lemon juice
- 2 -3 lemon zest
- 2 blueberries
- 1
Instructions:
1. Cake:
2. Preheat oven to 350°F
3. Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
4. Cream sugar and butter. Wisk together cornstarch and water mixture and cream into sugar/butter mixture. Stir in milk and lemon extract/juice.
5. Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
6. Fold blueberries into the batter.
7. Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
8. Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
9. Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
10. Glaze:.
11. Place powdered sugar in a small bowl.
12. Stir in lemon juice one tablespoon at a time until preferred glaze texture is obtained.
13. Spoon evenly over warm cake.
14. Garnish:
15. I sprinkled lemon zest evenly over the freshly-glazed cake.
16. I also placed blueberries into the center of the cake and around the base of the cake plate for an eye-catching presentation.
Title: Almond Crescents
Ingredients:
- 1 butter
- 1/3 sugar
- 2/3 flour
- 1 2/3 salt
- 1/4 powdered sugar
- 1
Instructions:
1. Mix together thoroughly: 1 cup softened butter
2. 1/3 cup sugar.
3. 2/3 cup ground almonds.
4. Sift together and work in:.
5. 1 2/3 cup flour.
6. 1/4 teaspoon salt.
7. Chill dough.
8. Cut into pieces, roll each piece pencil thick.
9. Cut into 2 1/2" lengths.
10. Form into crescents on ungreased cookie sheet.
11. Bake until set -- not brown.
12. Cool on pan.
13. While slightly warm, carefully dip in sifted powdered sugar and roll.
Title: Best Ever Rum Cake
Ingredients:
- 1/2 pecans
- 18 vanilla instant pudding mix
- 1 allspice
- 1 dark rum
- 1/2 eggs
- 1/2 sugar
- 1/2 butter
- 4 dark rum
- 1 allspice
- 1/2
- 1/4
- 1/8
Instructions:
1. Preheat oven to 325. Grease and flour bundt or angel food cake pan. Sprinkle layer of pecans over bottom of cake pan. Set aside. Combine all ingredients, mix at medium to high speed for 2 minutes. Pour over layer of pecans. Bake 60 minutes. Insert knife or toothpick into cake; if it comes out dry, cake is done. Let cool for about 10 minutes, then invert onto plate. Glaze while hot.
2. GLAZE: Combine all ingredients for glaze in small but tall saucepan and bring to a boil. Reduce heat and continue to gently boil for 2 minutes. (Note: you need the tall saucepan with enough head room to allow boiling to swell up without spilling over edge of pan.).
3. With a skewer, poke holes all over the cake sides, top and the center. Spoon glaze over the cake slowly, allowing cake to soak in the glaze. It is best made the day before so that the cake can get "drunk".
Title: Ultimate Caramel Bread Pudding
Ingredients:
- 4 eggs
- 1 half-and-half
- 5 vanilla extract
- 3 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 450°F.
2. Spread 1 c Caramel Sauce in bottom of 13 x 9 pan. Refrigerate until ready to use.
3. Cut bread into 1-inch cubes. Any large loaf will do, but a nice French bread, or a Challah work especially well.
4. Spread bread cubes onto sheet pan in a single layer. Brown in oven for about 10-12 minutes.
5. Reduce oven to 325. Don't forget this step (the voice of experience speaks)!
6. In a medium bowl, mix eggs, half-and-half, vanilla and salt. Add 1 1/2 c caramel sauce to this mixture.
7. Place bread cubes in a very large bowl and pour mixture over cubes. Toss gently until all cubes are coated.
8. Let stand 20 minutes, gently mixing occasionally. Be sure that there are no dry cubes!
9. Spread the soaked bread over the caramel in the 13 x 9 pan.
10. Bake at lower oven level for 45 minutes.
11. Let cool 30 minutes and serve, drizzled with remaining caramel sauce.
Title: Power Balls
Ingredients:
- 24 dried figs
- 1/3 honey
- 4 lemon juice
- 2 unbleached flour
- 2 1/2 baking soda
- 1/2 baking powder
- 1/4 canola oil
- 1 dark corn syrup
- 1/4
- 2
- 1/2
Instructions:
1. Add figs, honey, orange juice, and 2 tbsp lemon juice to food processor and chop until fig bits are finely cut.
2. Set aside.
3. Put all other ingredients (except oat bran) in mixing bowl.
4. Beat with electric mixer for 3<U+0096>4 minutes at medium speed.
5. Add fig mixture and beat until everyting blends.
6. Roll 20<U+0096>24 balls and coat with oat bran poured on a plate.
7. Place balls on pan and bake at 350º for 10 minutes, or until they are warm and a bit puffy.
8. Place in refrigerator to harden.
9. For crunchier texture, bake 2<U+0096>5 minutes longer, or until dough is thoroughly cooked.
10. (This is what the original recipe recommends, but I usually end up baking mine at leaset 20 minutes, until the tops of the balls crack a little.) Once made, I usually freeze them.
11. they can thaw while you're running or biking!
Title: Blueberry Gateau
Ingredients:
- 1 flour
- 1 baking powder
- 1/8 salt
- 1/2 butter
- 1 sugar
- 2 eggs
- 2 1/2 blueberries
- 1 vanilla extract
- 1 lemon juice
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease and flour a 9 inch spring form pan.
3. In a medium bowl whisk together 1 cup flour with baking powder and salt, set aside.
4. In a large bowl beat the butter and 1 cup sugar until light and fluffy (medium speed).
5. Add vanilla and eggs, one at a time and beat until blended.
6. Reduce mixer to low and slowly add flour mixture and beat until just incorporated.
7. Pour batter into prepared pan and spread evenly.
8. In a medium bowl toss the blueberries with the lemon juice and the remaining sugar and flour.
9. Spoon blueberries evenly over the batter (do not press down).
10. Bake on the middle rack of the preheated oven until a tester inseted in the center comes out clean, about 1 hour.
11. Cool on a wire rack, use a knife to loosen cake from sides of pan if necessary.
12. Transfer to cake plate.
13. Serve warm or cold, if desired sprinkle with confectioners sugar.
Title: Cherry Almond Dutch Baby
Ingredients:
- 1 butter
- 3/4 milk
- 1/2 eggs
- 2 sugar
- 2 powdered sugar
- 1/2
- 1/4
- 1/2
Instructions:
1. HEAT oven to 425°F Melt butter in 9-inch pie plate in the oven. Remove from oven. Brush butter over entire inside of plate.
2. COMBINE milk, flour, eggs, sugar and almond extract in blender container. Process using several pulses to make a smooth batter. Pour batter into hot pie plate. Sprinkle with almonds. Bake 15 minutes.
3. REDUCE heat to 350°F Bake 5 to 8 minutes longer or until golden brown. Remove from oven. Spread with cherry preserves. Sprinkle with powdered sugar if desired. Cut into wedges and serve immediately.