lumicero/recipes-ing2inst huggingface dataset:
Title: Cocada Amarela --Yellow Coconut Pudding
Ingredients:
- 1 sugar
- 3 water
- 2 whole cloves
- 1/2 coconut
- 6 ground cinnamon
Instructions:
1. Open the coconut, cut it in easy to handle pieces and grate about half of it (about 2 cups worth).
2. Combine the sugar, water and cloves in a small saucepan and bring to a boil, stirring constantly. Once it boils, stop stirring and allow to continue boiling until it reaches the temperature of 230 degrees on a candy thermometer. This may take quite a while.
3. Reduce the heat to low. With a slotted spoon remove and discard the cloves. Add the grated coconut, a little bit at a time, and mix well. Continue to cook, stirring frequently, for about 10 minutes. The coconut should become translucent. Remove from heat.
4. Beat the egg yolks until they thicken slightly, for about 1 minute. Stir in about 1/2 cup of the syrup and mix. Pour this mixture into the saucepan with the remaining syrup and stir together thoroughly.
5. Cook over moderate heat for about 10 minutes, stiring frequently, until the pudding thickens enough to pull away from the bottom and sides of the pan. Spoon the pudding into individual serving plates. Let cool, sprinkle with ground cinnamon and serve.
Title: Chai Spiced Almond Celebration Cookies (Cookie Mix)
Ingredients:
- 17 1/2 ground allspice
- 3/4 ground cardamom
- 3/4 ground cinnamon
- 3/4 butter
- 1/2 margarine
- 1/2 vanilla
- 1 powdered sugar
- 1/2
- 1
Instructions:
1. Heat oven to 350°F
2. In large bowl, stir together cookie mix, almonds, allspice, cardamom and cinnamon.
3. Stir in butter, vanilla and almond extract until soft dough forms.
4. Shape level tablespoonfuls of dough into balls.
5. On ungreased cookie sheets, place balls 2 inches apart.
6. Bake 12 to 14 minutes or until set.
7. Cool 5 minutes; remove from cookie sheets to cooling rack.
8. Place powdered sugar in shallow bowl.
9. Gently roll warm cookies in powdered sugar to coat all sides; place on cooling rack.
10. Cool completely, about 15 minutes.
11. Roll in sugar again.
Title: Lemon Buttermik Cupcakes
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 buttermilk
- 1 lemon, zest of
- 1 vanilla extract
- 1/2 butter
- 3/4 sugar
- 1 egg
- 1
Instructions:
1. Preheat oven to 350*.Line muffin tins with paper liners and set aside.
2. In small bowl, whisk flour, baking powder, baking soda and salt.set aside.
3. In another small bowl, combine buttermilk, lemon zest and vanilla.set aside.
4. In a medium bowl, beat butter till light and fluffy, on high speed, beat in egg then egg yolk, lower speed to low, beat in flour mixture alternately with buttermilk mixture, just till blended.
5. spoon batter into prepared muffin tins.
6. Bake till tops are golden and springy.about 20-22 minutes.
7. Cool for 15 minutes in muffin tins on wire rack.
Title: No-Stress Trifle
Ingredients:
- 1 custard
- 1 coconut
- 1 gelatin
- 1 red gelatin
- 1
Instructions:
1. 1-2 days ahead - Make the jellies as per packet instructions.
2. ===============.
3. Night before.
4. ==============.
5. Cut the jelly into 1" cubes.
6. Cut the swiss roll into 1 cm slices, and each slice into 6 pieces.
7. Place the cut jelly pices, the cut swiss roll and 3/4 cup of coconut into a large serving bowl and toss gently, like a salad.
8. Add 3/4 litre custard and mix through gently.
9. Pour remaining custard over the top and smooth down.
10. Top with remaining coconut.
11. Cover and refrigerate overnight if possible (but not essential).
12. Serve with icecream, cream, fruit or just by itself.
Title: Peanut Butter Chocolate Cookies (SPLENDA)
Ingredients:
- 1 unsalted butter
- 1 1/3 Splenda sugar substitute
- 2/3 brown sugar
- 1 vanilla
- 2 eggs
- 3 flour
- 1 1/2 baking soda
- 1 1/2 salt
- 1 creamy peanut butter
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Place butter, SPLENDA,brown sugar, and vanilla in a mixing bowl.
3. Mix with electric mixer until the mixture is light and creamy, 1 to 1 1/2 minutes.
4. Add eggs one at a time, mixing well after addition.
5. Add flour, baking soda and salt.
6. Mix well.
7. Add peanut butter and stir until well mixed.
8. Add chocolate and mix briefly.
9. Roll cookie dough into 48 balls using approx.1 Tablespoon dough per ball.
10. Place balls on a ungreased cookie sheet.
11. Dip a fork into water and press a crisscross pattern into the top of each cookie.
12. Bake in preheated oven for 10 to 15 minutes.
Title: Flourless Stevia Peanut Butter Cookies
Ingredients:
- 1/2 egg
- 1 stevia powder
- 1/8
- 3
Instructions:
1. mix all ingredients in a large bowl.
2. drop 8 spoonfuls on an ungreased pan.
3. if you want press each down with a fork, making a criss-cross pattern.
4. place in oven and bake for 7 minutes at 350°F.
Title: Post Workout Cookies Protein Oatmeal
Ingredients:
- 1 whole wheat flour
- 3/4 oatmeal
- 1 1/2 salt
- 1 baking soda
- 1 cinnamon
- 1 1/2 nutmeg
- 1/4 raisins
- 1/2 applesauce
- 6 brown sugar
- 2 real vanilla extract
- 1/3
- 1
Instructions:
1. In a large bowl, mix together the flour, protein powder￼, oatmeal, salt, baking soda, cinnamon, nutmeg and raisins.
2. Mix together in separate bowl mix together apple sauce, egg whites, brown sugar and vanilla extract.
3. Combine apple sauce mixture with dry ingredients.
4. Roll and flatten out cookies on a parchment lined cookie sheet (dampen hands. with water to prevent dough from sticking to your fingers).
5. Cook at 350 F for 10-14 minutes.
Title: Raisin Nut Frosting
Ingredients:
- 2/3 cream cheese
- 8 vanilla
- 1/2 powdered sugar
- 4 milk
- 1/3 raisins
- 1/3 walnuts
Instructions:
1. mix crisco, cream cheese, vanilla well and then add powdered sugar -- if necessary.add a few drops of milk, half and half to desired spreading --
2. beat 5 minutes.
3. stir in nuts and raisins --
4. may use walnuts or pecans.
Title: Sugar Cookies With Colored Sugar from McCormick Spice Company
Ingredients:
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 1 1/2 granulated sugar
- 1 butter
- 2 eggs
- 2 vanilla extract
- 1/2 granulated sugar
- 5
Instructions:
1. Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside.
2. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or until firm.
3. Preheat oven to 400°F Shape dough into 1-inch balls. Roll in Colored Sugar. Place 2 inches apart on ungreased baking sheets.
4. Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
5. To make the Colored Sugar: Place 1/2 cup granulated or sanding sugar in resealable plastic bag. Add 5 drops of McCormick® Assorted Food Colors and Egg Dye. Add more food color, a drop or two at a time, if more intense color is desired. Seal bag and knead gently until color is evenly distributed. Spread in thin layer on baking sheet and break up any large lumps. Allow to dry thoroughly, about 15 to 20 minutes. Sift or press through sieve to return sugar to its original texture, if needed.
Title: Hershey Almond Candy Bar Cake
Ingredients:
- 15 cream cheese
- 8 powdered sugar
- 1 sugar
- 1/2 Cool Whip
- 12
- 15
Instructions:
1. Prepare cake batter as directed on package.
2. Pour into 3 greased and floured 8” round pans.
3. Bake at 325 for 20-25 minutes.
4. Beat cream cheese, powdered sugar, and sugar.
5. Chop 10 candy bars, reserving some for later.
6. Fold Cool Whip, candy bars, and cream cheese mixture.
7. Frost the cake.
8. Sprinkle top and sides with reserved chopped candy bars.
9. Keep refrigerated.
Title: Freezer Biscuits/Cookies
Ingredients:
- 250 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 1/2 self-raising flour
Instructions:
1. Beat butter and sugar until light and fluffy, add eggs and vanilla, beat until well combined.
2. Fold in sifted flour, mix to a firm dough.
3. Divide dough evenly into three.
4. Add desired fillings:
5. 1/4 cup coconut and 60g chopped glace cherries. Roll into balls and roll in extra coconut and place half a glace cherry into each biscuit.
6. 1/4 cup chocolate bits. Roll into balls.
7. 1/4 cup chopped nuts and 1/4 cup sultanas. Roll into balls.
8. Jam. Do not add jam until ready to cook. Roll dough into balls and slightly flatten making a dent in the dough.
9. Place biscuits on greased oven tray and place in freezer.
10. When frozen place in ziplock bag and return to freezer until needed.
11. When required, remove biscuits from freezer, put, still frozen, on greased oven tray, add 1 tsp jam to each biscuit if making jam biscuits; allow room for spreading.
12. Bake in moderate 180 C oven 15 to 20 minutes or until golden brown.
13. Remove from oven, cool on wire rack.
Title: Autumn Apple Buckle
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 dark brown sugar
- 1 cinnamon
- 3/4 lemon zest
- 1 salt
- 1/2 unsalted butter
- 1 unsalted butter
- 1/2 walnuts
- 2 all-purpose flour
- 2 baking powder
- 1/4 ground ginger
- 1/4 salt
- 3/4 unsalted butter
- 1/2 sugar
- 1/4 honey
- 1 lemon zest
- 1 pure vanilla extract
- 2 eggs
- 1/2 half-and-half
- 2 granny smith apples
Instructions:
1. Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
2. MAKE THE CRUMB TOPPING:
3. In a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt.
4. Add the butter and process until the mixture resembles moist sand.
5. Add the walnuts and pulse 3 times.
6. Transfer the mixture to a bowl and press into large crumbs.
7. MAKE THE BATTER:
8. In a medium bowl, whisk the flour with the baking powder, ginger and salt.
9. In a large bowl, using a handheld electric mixer, beat the butter until creamy.
10. Add the sugar and beat until light and fluffy, about 3 minutes.
11. Beat in the honey.
12. Add the lemon zest, vanilla and eggs and beat until smooth.
13. Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth.
14. Fold in the apples.
15. Scrape the batter into the prepared pan and smooth the top.
16. Sprinkle with the crumb topping.
17. Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.
18. Let cool for at least 1 hour before unhinging the springform and removing the ring.
19. Cut the buckle into wedges and serve with sweetened whipped cream.
20. MAKE AHEAD:
21. The buckle can be refrigerated for up to 2 days. Bring to room temperature before serving.
Title: Apple Cake
Ingredients:
- 1 shortening
- 1 white sugar
- 4 apples
- 1/2 allspice
- 2 eggs
- 1 1/2 brown sugar
- 2 flour
- 2 1/2 baking powder
- 2 cinnamon
Instructions:
1. Mix all ingredients together except 1/2 cup brown sugar and a tsp of cinnamon.
2. Spread into 9x13x2-inch pan.
3. Spread remaining brown sugar and cinnamon on top of dough before baking.
4. Bake in oven at 350 for 45 to 50 minutes.
Title: Wheat Germ Butterscotch Brownies
Ingredients:
- 1/4 margarine
- 1 dark molasses
- 3/4 sugar
- 2 eggs
- 2 vanilla
- 1/2 powdered milk
- 2 powdered milk
- 1/2 baking powder
- 1/4 salt
- 1 wheat germ
- 1/2 walnuts
- pecans
Instructions:
1. Preheat over to 350 degrees.
2. Melt the butter or margarine.
3. Add the molasses, sugar, eggs, and vanilla and stir well.
4. Sift in the milk powder, baking powder, and salt.
5. Add wheat germ and walnuts and stir only enough to blend--no more than 20 strokes.
6. Spread in greased 8X8" pan, and bake for 30 minutes.
Title: Coca-a-Cola Cake
Ingredients:
- 1 butter
- 2 all-purpose flour
- 1 3/4 sugar
- 3 baking soda
- 1 vanilla flavoring
- 1 eggs
- 2 buttermilk
- 1/2 mini marshmallows
- 1 butter
- 1 1/2 confectioners' sugar
- 1/2 pecans
- 3
- 1
- 1/3
- 1
Instructions:
1. In a medium bowl sift Flour, Cocoa, Sugar, Baking Soda.
2. In a Large bowl mix together Butter, Vanilla, Eggs, Buttermilk and Coke.
3. With any kinda mixer, Blend on low speed, Slowly add the dry ingredients to the wet.
4. Mix well, Add mini marshmallow's and stir by hand once or twice.
5. Pour Batter into a greased 13 X 9 pan or larger.
6. Bake at 350 for 35 min.
7. or until toothpick comes out clean.
8. Cool for 15-30 min.
9. Icing: Combine melted butter, cocoa, coke and the whole box of powder sugar.
10. Beat until smooth, the stir in nuts (optional).
11. Spread on Cake.
12. It should be kept in the refrigerator.
Title: Stop and Go Cookie Pops
Ingredients:
- 1 butter
- 1/3 margarine
- 1 egg
- 1 all-purpose flour
- 30
Instructions:
1. Heat oven to 375°F
2. In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms.
3. On floured surface, roll dough about 1/4 inch thick.
4. Cut dough into 3x1-inch rectangles, using pastry wheel or knife.
5. Insert 1 inch of wooden stick into a 1-inch side of each cookie.
6. On ungreased cookie sheets, place cookies 2 inches apart.
7. Bake 7 to 9 minutes or until edges are light borwn.
8. Immediately press red, yellow and green candies into each cookie.
9. Cool 2 minutes; remove from cookie sheets to cooking racks.
10. Cool completely, about 30 minutes.
Title: Papaya Mauno Loa
Ingredients:
- 2 papayas
- 4 lemon juice
- 2 dry white wine
- 1/3 sugar
- 6 powdered ginger
- 1/2 coconut
Instructions:
1. Cut papaya halves into wedges; arrange in each of six dessert glasses. Set aside.
2. In top of double boiler, beat yolks with electric mixer until light. Add lemon juice, wine, sugar and ginger. Set pan over simmering water. Continue to beat on high speed until fluffy and thickened.
3. To serve: Spoon warm sauce over papaya wedges, dividing evenly. Sprinkle with Coconut,
4. Serve at once with lady fingers or butter cookies.
Title: Cream Cheese Cookies
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 all-purpose flour
- 2 granulated sugar
- 1/4 confectioners' sugar
- 1/2 shortening
- 1
Instructions:
1. Preheat oven to 425°F.
2. Beat the butter and cream cheese in mixing bowl with an electric mixer on medium to high speed about 30 seconds or until softened. Add the flour and sugar, then beat till well mixed. Form the dough into a ball.
3. Roll the dough, half at a time, into a 10 x 7 1/2 inch rectangle on a lightly floured surface. Cut into 2 -1/2 inch squares.
4. Spoon about 1/2 teaspoon jam into the centre of each square. Moisten edges of each pastry with water. Fold dough over filling to form a triangle. With a fork, crimp edges together to seal.
5. Place on an ungreased cookie sheet an bake for 8 - 10 minutes or until lightly browned. Remove from oven and transfer cookies to a wire rack to cool. When cool, either dust with confectioners sugar or dip in chocolate glaze.
6. Chocolate Glaze; melt together the chopped chocolate and shortening in a small pan. Dip the cookie tips into the glaze then place on a rack to set.
Title: Chocolate Caramel Peanut Butter Tassies
Ingredients:
- 1/2 peanut butter
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1 1/4 flour
- 3/4 baking soda
- 1/2 salt
- 36
Instructions:
1. Cream peanut butter, butter, sugar and brown sugar until fluffy.
2. Add egg, vanilla, flour, baking soda and salt mix well.
3. Roll into 1-inch balls (I use small cookie scoop) and place in greased miniature muffin tins.
4. Bake 8-10 minutes at 375°F.
5. When tins are removed from oven, immediately press a Kiss into the center of the cookie.
6. Allow to cool completely before removing cookies.
Title: Summer Pudding
Ingredients:
- 8 red currants
- 12 black currants
- 8 cherries
- 1/4 raspberries
- 4 -6 water
- 6 -8 sugar
Instructions:
1. Place all the fruits with the water and sugar in a saucepan and simmer until the fruit melts.
2. Trim the crusts from the bread.
3. Cut each slice in half lengthwise.
4. Line the sides of a bowl or souffle dish with some the bread.
5. Cover the bottom of the dish with triangles cut from the remaining bread (you want the entire bottom and sides of the bowl covered with bread, fitted neatly).
6. Reserve the remainder of the bread for the top.
7. Fill the bowl with the fruit mixture.
8. Cover with the last of the bread.
9. Place a flat plate over the pudding and weight it down with a can.
10. Chill in the refrigerator overnight.
11. When ready to serve, invert onto a dish and serve with whipped cream.
Title: Spanish Almond Cherry Cake (Torta De Almendras)
Ingredients:
- 1 butter
- 1 flour
- 1/2 sugar
- 1/2 cinnamon
- 1/4 flour
- 1 1/2 eggs
- 4 brandy
- 1
- 2
Instructions:
1. Butter and flour an 8 or 9 inch cake tin.
2. Stir together the sugar, almonds, cinnamon and flour.
3. Add egg yolks, brandy and chopped cherries.
4. Combine well.
5. Beat the egg whites until stiff and fold them into the yolk mixture.
6. Transfer to the prepared cake tin.
7. Bake in a preheated 325°F oven for 30 minutes until the cake tests done.
8. Let the cake cool in the tin for 15 minutes before unmolding.
Title: The Best Caramel Pound Cake
Ingredients:
- 1 dark brown sugar
- 1 light brown sugar
- 1 white sugar
- 1 butter
- 1/2 margarine
- 5 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 milk
- 1/2 vanilla extract
- 1 light brown sugar
- 1/2 butter
- 1 margarine
- 1 evaporated milk
- 1/2 salt
- 1/2 baking powder
- vanilla extract
Instructions:
1. For cake, beat sugars and butter or margarine at medium speed until well blended.
2. Add oil, beating until blended.
3. Add eggs one at a time beating just until yellow disappears.
4. Combine flour, baking powder and salt. Add to egg mixture alternately with milk.
5. Beat at low speed until well blended, about 2 minutes.
6. Stir in vanilla extract.
7. Pour batter into a greased and floured 10 inch tube pan.
8. Bake at 325 for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
9. Cool 10 minutes, remove from pan and cool completely.
10. Drizzle with Caramel frosting.
11. Caramel Frosting:
12. Bring first 4 ingredients to boil in medium saucepan, stirring often.
13. Boil, stirring constantly for 3 minutes.
14. Remove from heat.
15. Add baking powder and vanilla.
16. Beat at medium speed for 5-7 minutes.
17. Drizzle quickly over cake.
Title: Cotton Candy Salad
Ingredients:
- 1 blueberry gelatin
- 1 mandarin oranges
- 1 cottage cheese
- 1
Instructions:
1. In a small saucepan combine gelatin and undrained crushed pineapple.
2. Bring to a boil; reduce heat and simmer 3 to 5 minutes or until gelatin is completely dissolved.
3. Remove from heat.
4. Gently stir in drained mandarin oranges.
5. Chill 30 minutes or until slightly thickened.
6. Fold cottage cheese and whipped topping.
7. Transfer mixture to medium bowl; cover and chill 2 to 3 hours or until set.
Title: White Chocolate and Rum Dip
Ingredients:
- 150 white chocolate
- 150 white rum
- 1 pistachio nuts
- 15
Instructions:
1. Break chocolate into a pan and add cream.
2. Heat gently until melted.
3. Stir in rum and nuts and leave to cool.
Title: Cream Delight With Whiskey - Irish Recipe
Ingredients:
- 3/4 oatmeal
- 1/2 honey
- 1 1/2 lemon juice
- 5
- 4
- 1
Instructions:
1. Using a baking tray with baking paper on it, toast the oatmeal and almonds at 300 Fahrenheit for 5 to 10 minutes, mixing repeatedly, making sure not to let the mixture burn.
2. Whip the cream but not overly so and stir in the honey.
3. Next, mix in the whiskey, oats, almonds and lemon juice.
4. Mix well and then pour the mixture into long serving glasses.
5. Chill and serve cold.
Title: Salted & Spiced Brown Butter Rice Krispie Treats
Ingredients:
- 1/2 butter
- 1 marshmallows
- 6 coarse sea salt
- 1/4 cayenne pepper
- 1
Instructions:
1. Spray an 8-inch square pan with non-stick cooking spray and set aside.
2. In a large heavy-bottomed pot, melt butter over low heat. Keep a close eye on the butter, stirring constantly, until it turns a light caramel color and begins to smell nutty. Do not let the butter burn. Add the marshmallows and stir until the marshmallows melt & the mixture is smooth.
3. Remove the pot from the heat and stir in the salt & pinch of cayenne pepper, followed by the Rice Krispies. If your pot isn’t very big, I find that adding the cereal in two batches helps you not make as much of a mess on the floor!
4. Quickly turn the mixture into prepared pan and press into edges and corners using a piece of waxed paper.
5. Let cool, cut into squares and enjoy!
Title: Pastercia Fiorentina
Ingredients:
- 2 1/4 flour
- 2 eggs
- 1/8 salt
- 2 shortening
- 2 eggs
- rum
- confectioners' sugar
Instructions:
1. Place 2 cups of the flour in a large bowl, make a well in the center and add the eggs, egg yolks, rum and 1 tablespoon confectionery sugar and salt.
2. Using your hand or a fork, mix well until all the flour has been gathered into a ball.
3. Sprinkle the remaining 1/4 cup of flour on a board and knead for 10 minutes until the extra flour is worked into the dough and becomes smooth and shiny.
4. Regrigerate for at least 1 hour.
5. Heat 3 inches of oil or shortening to 350 degrees.
6. Roll out 1/4th of the dough at-a-time.
7. Roll out dough paper thin and cut with a pastry wheel or sharp knife into strips about 6 inches long and 1/2 inch wide.
8. Tie the strips into loose knots and fry until gollden brown.
9. Repeat until all dough is used.
10. Sprinkle with confectionery sugar (or honey, if you prefer).
Title: Fyrstekake (Prince Cake)
Ingredients:
- 1 powdered sugar
- 1/4 eggs
- 1/4 butter
- 2 margarine
- 1/4 butter
- 1 1/2 margarine
- 1/2 granulated sugar
- 3 flour
- 1 1/2 almond paste
- 1/3
Instructions:
1. Using a very fine blade of food chopped, grind almonds 3 times. Blend with powdered sugar, unbeaten egg whites, 1 egg, 1/4 cup butter and almond extract. Refrigerate this mixture.
2. In small bowl, with electric mixer on medium, mix 1/2 cup butter with granulated sugar and 1 egg. Fold in flour, refrigerate this dough 15 minutes.
3. On lightly floured wax paper, roll 2/3 of dough into 11 inch circle, 1/8 inch thick. Place dough side in 9 inch layer cake pan. Carefully pull off paper. Fit in pan; patch if needed to make the top even.
4. Spread jam, then almond paste over dough on pan bottom. Roll reserved third of dough into rectangle 1/8 inch thick.
5. With pastry wheel, cut 6- 8x3/4 inch strips. Lay 3 strips, 1 1/4 inch apart, over almond paste; lay rest at right angles.
6. Re-roll pastry trimmings; cut 5- 5x3/4 inch strips. Place, end to end, against inside edge of pan; with pastry wheel, trim even with top of cake.
7. Bake at 350 degrees for 45 minutes, cool in pan.
8. With spatula, carefully lift out cake. Cut into wedges and serve.
Title: Adopted Parisian's Cherry Clafouti
Ingredients:
- 3 eggs
- 1 milk
- 1/2 all-purpose flour
- 1/4 sugar
- 1 vanilla extract
- 2 cherries
- 1 water
- 1/2 sugar
- 3 Grand Marnier
Instructions:
1. Clafouti:
2. Preheat oven to 350. Beat eggs, milk, flour, sugar and vanilla extract with hand beater until smooth. Spread cherries in greased 8x8 baking dish. Pour batter over cherries.
3. Bake uncovered until puffed and golden brown, 45 to 60 minutes.
4. Sauce:
5. Over medium heat, whisk together water and sugar. Slowly raise heat and continue whisking until mixture becomes syrupy.
6. Add Marnier and whisk one minute. Allow to cool slightly then drizzle over clafouti.
Title: Welsh Grandmother’s Pudding (Pwdin Mamgu)
Ingredients:
- 2 1/2 milk
- 1 1/4 beef suet
- 2 blackberries
- 2 1/2 apples
- 3 sugar
- 1/3
Instructions:
1. Soak the bread crumbs in the milk
2. add the suet and mix well.
3. Place a layer of the bread crumb mixture on the bottom of a well buttered 5 cup pie dish or shallow baking dish.
4. cover with a layer of blackberries, apples and sugar.
5. Continue to fill the dish with alternate layers of the bread crumb mixture and of the fruit and sugar, finishing with a thick layer of the bread crumb mixture.
6. Bake in a preheated 375°F oven for approximately one hour, or until the pudding is golden brown.
7. Welsh Fare S. Minwel Tibbott.