lumicero/recipes-ing2inst huggingface dataset:
Title: Toffee Apple Pain Perdu
Ingredients:
- 12 milk
- 125 eggs
- 3 butter
- 20 sugar
- 55 apple
- 1 milk
- 250 sugar
- 3 flour
- 120 butter
- 20
- 10
Instructions:
1. For the creme patissiere: Bring the milk to the boil over medium heat. Whisk egg yolks, sugar and flour. Add a small amount of hot milk, whisk then add the rest of the milk. Return to saucepan and stirring continuously over medium heat until think - 2-4 minutes Stir through the butter and set aside until cool.
2. Trim the bread slices into neat squares. Spread the creme patissiere over half the slices and sandwich together. You now have 6 'pain perdu'.
3. Place them in a shallow dish. In another bowl whisk together the milk and eggs and pour over the bread. Gently turn over the bread to soak up the milk mix.
4. Heat the butter in a large non-stick pan over medium heat and add the bread and fry until golden on each side. Transfer to plate and keep warm.
5. Wipe out pan and return to heat, sprinkle sugar over pan and melted and caramelised add the sliced apple and turn to coat well and slightly soften, about 3-5 minutes.
6. Serve 1 pain perdu topped with carmalised apple and hazelnut icecream.
Title: Blueberry Bagel Bread Pudding
Ingredients:
- 5 milk
- 2 sugar
- 1/2 unsalted butter
- 3/4 orange zest
- 1/4 vanilla
- 1 cinnamon
- 1/2 nutmeg
- 1/2 eggs
- 1/4 blueberries
- 3
- 2
Instructions:
1. Preheat oven to 400 degrees F or 375 degrees F. (See note).
2. Generously, butter 9 x9 inch glass baking dish or 8 individual baking dishes.
3. Place torn bagels in large mixing bowl; pour over milk and cream.
4. Let absorb for about 10 minutes.
5. Meanwhile, melt butter and let it cool. When cooled, mix with beaten eggs and remaining ingredients.
6. Combine with bagel mixture, distributing blueberries evenly in mixture.
7. Pour into prepared baking dish; place in center of oven. Bake uncovered for about 35-40 minutes or until knife inserted in center come out clean.
8. NOTE: If using Soufflé or deeper dish for baking the entire pudding, reduce temperature to 375 degrees F. and allow for longer baking time; test at 40 minutes.
9. If using individual dishes, bake at 375 degrees F. and reduce baking time to 30 minutes, test for center for doneness on each.
Title: Apricot Custard Tart
Ingredients:
- 12 all-purpose flour
- 1/2 salt
- 1 icing sugar
- 4 butter
- 3 lemon juice
- 1 water
- 9 eggs
- 3 caster sugar
- 3 flour
- 3 milk
- 3/4 vanilla extract
- 3 arrowroot
- 3 apricot brandy
- 3
- 1/2
- 2
Instructions:
1. Make the pastry in the usual way.
2. Roll pastry out and line an 11" shallow, fluted flan tin (with a removable base).
3. Line with either foil or greaseproof paper, and baking beans or rice.
4. Bake'blind' for 25 minutes@ 400'F (Gas mark 6)-to dry the base of the flan case.
5. Remove from the oven and leave to cool.
6. TO MAKE THE CUSTARD: blend together the eggs, sugar and flour.
7. Boil the milk and pour onto the egg mixture.
8. Stir well, and return to to the pan bringing to the boil and simmering for 2-3 minutes until thick.
9. Remove from the heat and stir frequently to avoid a skin forming.
10. Add the vanilla extract.
11. Allow the custard to cool then spread it onto the base of the flan case.
12. Drain the fruit and arrange on top of the custard.
13. Put the arrowroot in a pan, blend in the fruit juice and simmer until thick.
14. Stir in the apricot brandy.
15. Spoon or brush the arrowroot glaze over the fruit and leave until set.
Title: Cappuccino Mousse
Ingredients:
- 1/2 unflavored gelatin
- 1/4 nonfat milk
- 1 1/2 instant coffee granules
- 1/4 nonfat yogurt
- 1/3 sugar
- 2
- 1/2
Instructions:
1. In a small saucepan pour in milk and sprinkle gelatin over; let stand 1 minute Heat over low heat stirring until gelatin is completly dissolved. Add coco and coffee, stir until dissolved.
2. Transfer to a small mixing bowl and refrigerate until mixture begins to thicken.
3. Beat until lightly and fluffy. Combine yogurt and sugar; beat into gelatin mixture. Fold in whipped topping. Divided between two dessert dishes.
4. Refridgerate until firm.
Title: Trash
Ingredients:
- 1/2 margarine
- 1 chocolate chips
- 1 creamy peanut butter
- 1 raisins
- 1 unsalted peanuts
- 1 confectioners' sugar
Instructions:
1. Mix margerine,chocolate chips and peanut butter together over low heat and stir until all are melted.
2. [smooth]Mix Kix,raisins, and peanuts together.
3. Pour wet mixture over dry, Mix thoroughly.
4. Toss with confectioners sugar.
5. Start with 1 cup and add more if mixture doesn't look like it is coated well.
6. Store in airtight container.
Title: Berry Cream Crumble
Ingredients:
- 16 strawberries
- 1 blueberries
- 1 raspberries
- 1 blackberry
- 2/3 flour
- 2 sugar
- 4 eggs
- 1 sour cream
- 1/4 salt
- 1 sugar
- 1 1/2 flour
- 1 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Layer the berries in a lightly greased 9x13 baking dish. Combine 2/3 c flour, 2 cups sugar, eggs, sour cream, and salt in a medium bowl and mix well. Pour over the fruit.
3. Mix 1 cup sugar and 1 1/2 cups flour in a separate bowl. Add the cubed butter and mix with your hands until crumbly. Sprinkle over the batter.
4. Bake at 350 degrees for 50 to 55 minutes or until brown and set.
5. Serve hot.
6. Top with vanilla ice cream, if desired.
7. Refrigerate any leftovers.
Title: Caramel Dream Cake
Ingredients:
- 1 sour cream
- 3/4 eggs
- 4 instant vanilla pudding
- 1 white chocolate chips
- 1 confectioners' sugar
- 1
- 3
- 3 -4
Instructions:
1. Preheat oven to 350.
2. Grease & flour bundt pan or tube pan.
3. In a large mixing bowl, mix sour cream, Caramel Liqueur and eggs together until well mixed.
4. Add the white cake mix and instant vanilla pudding mix and beat for 2 minutes on medium speed.
5. Fold in 1 cup of the white chocolate chips.
6. Pour batter into pan and bake for 55-60 minutes or until toothpick inserted in the center comes out clean.
7. Cool in pan 15 minutes, then remove.
8. Melt 1 cup of white chocolate chips (I do this carefully in the microwave).
9. Add the confectioner's sugar and Caramel Liqueur, mix well with a fork.
10. Drizzle the glaze on the cake.
Title: Lo's Chocolate Moose
Ingredients:
- 6 sugar
- 2 salt
- 1 egg
- 1 vanilla extract
- 1 milk
- 3/4
- 1 - 1 1/2
Instructions:
1. Combine chocolate, salt, egg, and vanilla, in an electric blender.
2. Heat milk in small saucepan over medium heat until it just boils, and pour it into the blender.
3. Cover and blend at high speed for about a minute.
4. Pour into ramekins and chill for about 3 hours.
5. Serve with whipped cream that has 1 to 1 1/2 tablespoons of Canadian rye whisky added to it.
6. Makes 3 reasonable servings.
Title: Mini Fruitcake
Ingredients:
- 3 eggs
- 1 all-purpose flour
- 1 baking soda
- 1
- 2
- 1/2
- 1
- 36
Instructions:
1. Preheat oven to 300 degrees.
2. Place cupcake liners in muffin pans.
3. In a large bowl mix all ingredients together, except candied cherries.
4. Mix thoroughly.
5. Using a spoon fill each liner 2/3 full with batter.
6. Top with a cherry half.
7. Bake for 20-25 minutes.
Title: Rice Pudding
Ingredients:
- 1 water
- 1 rice
- 1/8 salt
- 1 cornstarch
- 1 sugar
- 5 milk
- 1/2 - 1 raisins
- 1/2 - 1 nutmeg
- 4 eggs
- 1 1/2 vanilla
- cinnamon
Instructions:
1. In large saucepan, bring water, rice and salt to a boil.
2. Cover and reduce temperature to low; simmer for 20 minutes until water is absorbed.
3. In small bowl, mix cornstarch and sugar together; Add to rice with milk and nutmeg (do not mix in cinnamon!); stirring occasionally, bring just to boiling point; keep at low simmer (not boil) with lid on for 10-15 minutes, then turn heat off.
4. If you like soft raisins, stir them in now. Cover and let stand for about 15 minutes to allow temperature to drop, the rice to soften to desired consistency, and flavors to meld.
5. Add a small quantity of warm milk/rice mixture to eggs and whisk to blend. (I slowly add about 1 cup of warm liquid to eggs, whisking after each addition). (For firm raisins, add them now).
6. (I slowly add about 1 cup of hot liquid to eggs, whisking after each 1/8 cup).
7. This will make a nice smooth custard.
8. If you add eggs to hot liquid too quickly, the eggs will curdle.
9. Over medium-high heat, bring mixture barely to the boiling point, stirring constantly.
10. Continue to cook on a low temperature for another 5 minutes, stirring constantly.
11. Remove from heat and stir in vanilla.
12. Eat warm, or cover top with plastic wrap and chill.
13. Before serving, sprinkle top lightly with cinnamon.
Title: Tofu Chocolate Pudding
Ingredients:
- 1 Mori-Nu firm tofu
- 2/3 water
- 1
Instructions:
1. Combine the water and chocolate chips on top of a double boiler.
2. Stir to melt it until smooth. Set aside.
3. Blend the Tofu to puree it until its smooth and lump free.
4. Add the melted chocolate to it and blend it once again to combine it well.
5. IMPORTANT STEP: Refrigerate this for at least 2 hours. The longer you keep it, better for the tofu and chocolate to mingle. It will thicken.
6. You can pipe them into serving bowls/ramekins and serve them plain or with raspberries.
Title: Warm Pistachio Raspberry Cakes
Ingredients:
- 1/2 unsalted shelled pistachio
- 3/4 sugar
- 1/4 salt
- 4 unsalted butter
- 1 vanilla extract
- 2 eggs
- 1/2 all-purpose flour
- 1 fresh raspberry
Instructions:
1. Spray six ramekins with cooking spray.
2. Combine the nuts, sugar and salt in a food processor; grind finely.
3. Add in the butter, vanilla and eggs.
4. Process until smooth.
5. Add in the flour and pulse just until it's moistened and combined with other ingredients.
6. Do not overmix.
7. Divide the batter among the six ramekins.
8. Sprinkle with raspberries and place on a rimmed baking sheet.
9. Bake at 400 degrees for about 20-25 minutes.
10. The cakes should be firm and pulling away from the sides of the ramekins.
11. These may be served warm or at room temperature.
Title: Classic Tunnel of Fudge Cake
Ingredients:
- 1 3/4 butter
- 1 1/2 white sugar
- 6 eggs
- 2 all-purpose flour
- 2 walnuts
- 2 boiling water
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10 inch Bundt pan.
3. Measure 3/4 cup of the frosting mix for the chocolate glaze.
4. Set aside.
5. In a large bowl, cream together the butter and sugar until light and fluffy.
6. Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated.
7. Fold in the nuts.
8. Pour batter into prepared pan.
9. Bake in the preheated oven for 60 minutes.
10. The top of the cake will form a brownie like crust before it is done.
11. Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.
12. To make the chocolate glaze; Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth.
13. Thin with additional boiling water if necessary to reach desired consistency.
14. Spoon glaze over the cooled cake.
Title: Mother's Rhubarb Crunch
Ingredients:
- 1 flour
- 3/4 oatmeal
- 1 brown sugar
- 1/2 butter
- 1 cinnamon
- 4 rhubarb
- 1 sugar
- 2 cornstarch
- 1 water
- 1 vanilla
Instructions:
1. Mix the flour, oatmeal, brown sugar, butter and cinnamon until crumbly.
2. Press 1/2 of the mixture into a greased 8x10x2 glass dish.
3. Cover mixture with diced rhubarb.
4. Combine the sugar, cornstarch, water and vanilla in a saucepan.
5. Simmer until thickened.
6. Pour over fruit.
7. Cover with remaining crumb mixture.
8. Bake 1 hour in 350°F.
9. Serve warm with a scoop of vanilla ice cream.
Title: Apple Salad
Ingredients:
- 1 green apple
- 1 red apple
- 439 lemon juice
- 2 honey
- 2
Instructions:
1. Slice and core apples. Cut into tidbits and soak in reserved fruit cocktail syrup and lemon juice.
2. Add Fruit Cocktail and honey. Chill until ready to serve.
Title: Chocolate Coke Cake
Ingredients:
- 2 sugar
- 2 flour
- 1 butter
- 1 buttermilk
- 3 baking soda
- 1/4 eggs
- 1 vanilla
- 2 butter
- 1 powdered sugar
- 1
- 6
- 12
- 2
Instructions:
1. Cake:
2. Place the sugar and flour into a mixing bowl and set aside.
3. Bring the butter, coke and cocoa to a boil.
4. Add the boiled mixutre to the sugar and flour.
5. Blend in the remaining ingredients.
6. Place into 3 8 or 9 inch cake pans.
7. Bake at 375 degrees for 25 minutes.
8. Frosting:
9. Bring the butter,cocoa and coke to a boil. Cool for 5 minutes.
10. Beat in the powdered sugar.
11. Add more powdered sugar if needed to make this a good spreading consistency.
Title: Faux Pecan Pie (Not Oatmeal)
Ingredients:
- 4 eggs
- 1 1/4 sugar
- 1/2 butter
- 3/4 light corn syrup
- 1 vanilla
- 1 1/2 butter
- 3 sugar
- 2
- 1
Instructions:
1. .
2. Beat eggs and add sugar, butter, corn syrup and vanilla. Mix well.
3. Pour into unbaked pie shell.
4. Set aside.
5. Pretzels, butter and sugar are ingredients for topping.
6. Place pretzels in a plastic and crush using a rolling pin. DO NOT PULVARIZE.
7. Mix melted butter and sugar in a mixing bowl.
8. Empty crushed pretzels into bowl with butter and sugar and mix well to coat pretzels.
9. Put pretzel mixture on top of pie filling.
10. Bake at 350 degrees for 1 hour.
11. Cool before slicing.
12. NOTE: Buy twisted pretzels rather than straight. (twisted pretzels more closely resemble chopped pecans).
13. Margarine may be used instead of butter but taste will not be as good.
Title: Honey and Whisky Cake
Ingredients:
- 6 self-rising flour
- 6 butter
- 6 soft brown sugar
- 3 eggs
- 4 orange
- 6 icing sugar
- 2 butter
- 2 clear honey
- orange
Instructions:
1. Set oven to 375 degrees F.
2. Grease two 7 inch sandwich tins.
3. Cream the butter and sugar together in a bowl; add the orange rind.
4. Beat in the eggs one at a time and whisk until the mixture is pale and fluffy Sift in about half the flour and add the wiskey; fold into the mixture.
5. Sift in the remaining flour and fold inches.
6. Divide the mixture equally between the two tins and smooth the tops.
7. Bake for 20-25 minutes until light golden.
8. Turn out on to a wire rack to cool.
9. To make the icing:
10. Put the butter into a mixing bowl; add the honey and one tablespoon of the orange juice.
11. Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined.
12. Sandwich the cakes together with half of the buttercream.
13. Smooth the remainder over the top of the cake and decorate with the toasted almonds.
Title: Individual Apple Brown Betty
Ingredients:
- 4 butter
- 1/4 apples
- 4 brown sugar
- 1/4 cinnamon
- 1/2 nutmeg
- 1/8 lemon juice
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Grease four 6 oz ramekins (butter, shortening, or Pam) and sprinkle with granulated sugar.
3. Melt butter, then mix with cubed bread.
4. Mix lemon juice. brown sugar, cinnamon, and nutmeg, then mix with sliced apples.
5. Press 1/8th of bread mixture into bottom of each ramekin, cover with 1/8th of apple mixture, repeat. Pour any leftover liquid over top. (bread, apples, bread, apples in each ramekin).
6. Place ramekins on cookie sheet. Bake at 375 40-50 minutes.
7. Serve warm or at room temperature.
Title: Chocolate Gingerbread 1974
Ingredients:
- 3 bittersweet chocolate
- 1/2 honey
- 1/2 corn syrup
- 4 canola oil
- 2 1/2 butter
- 2/3 unbleached flour
- 1 light brown sugar
- 1 baking soda
- 1 baking powder
- 1/4 ground ginger
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 2 salt
- 2 eggs
- 1 vanilla extract
- 1 fresh ginger
- 2/3 buttermilk
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly grease sides and bottom of a 9 inch spring form pan.
3. Also line the bottom of pan with parchment paper.
4. Melt the 3 ounces chocolate with the syrup, oil, and butter in a double boiler, over simmering water.
5. Stir until melted and smooth.
6. Remove from heat.
7. Stir again well.
8. In a large bowl, whisk the measured flour, brown sugar,soda, powder, spices, and salt well.
9. In a small bowl beat the eggs until foamy, add vanilla and grated ginger and buttermilk.
10. Make a well in the centre of dry flour mixture and pour in the buttermilk mixture.
11. Stir with wooden spoon to combine well.
12. Beat in the chocolate mixture with wooden spoon or electric mixer.
13. Stir in the mini chocoalte chips.
14. Pour into prepared lined pan.
15. Bake 35 to 40 minutes, until tester comes away clean.
16. Let cool in pan for ten minutes or so, and then remove cake from pan.
17. Dust with sifted powdered icing sugar before serving.
18. This is good fresh same day, and warm, or mellow for a day before serving.
19. Wraped in saran this will keep for one week.
Title: Guadalupe River Pudding
Ingredients:
- 1 flour
- 1/2 butter
- 1 pecans
- 8 walnuts
- 1 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 1 instant vanilla pudding
- 2 chocolate instant pudding
- milk
- Cool Whip
- chocolate curls
Instructions:
1. For the crust:.
2. Finely crumble the butter and flour together. Add chopped nuts and mix together. Grease 9x13 pan and pat into the bottom. Bake 350 for 20 minutes. Let cool.
3. Mix together the cream cheese, powdered sugar and cool whip. Whip with electric mixer until smooth. Spread on the crust.
4. Mix together the pudding mixes and milk, beat until thickened. Spread the pudding on top of the cream cheese mixture. It works best to drop large dollops of pudding in various spots and then smooth out.
5. Spread remaining Cool Whip on top of the pudding and garnish with chocolate curls.
6. Refrigerate to set. Cut and serve. Can freeze for several months.
Title: Llanda's Ecstasy Cake
Ingredients:
- 2 graham cracker crumbs
- 1 1/2 butter
- 2 margarine
- 1 eggs
- 1 powdered sugar
- 1 crushed pineapple
- 1 Cool Whip
- 1 walnuts
- 6 maraschino cherries
- 1 bananas
Instructions:
1. Crust: Mix 2 cups graham cracker crumbs and 1 stick melted butter together.
2. Spread in 9 x 12 inch Pyrex dish.
3. Filling: Beat 2 sticks butter, eggs, and sugar together for 15 minutes and spread on top of crust.
4. Drain pineapple and spread on filling.
5. Slice bananas lengthwise and dip in pineapple juice.
6. Place bananas on top of pineapple.
7. Spread on Cool Whip.
8. Top with nuts, then drip some chocolate syrup around, and add some cherries.
9. So good, you'll die happy!
Title: 5 Minutes Chocolate Mud Cake
Ingredients:
- 4 flour
- 5 sugar
- 2 baking powder
- 1 instant coffee powder
- 1/2 salt
- 1 egg
- 1 milk
- 3 chocolate chips
- 3 vanilla extract
- 3
- 1
Instructions:
1. Mix all the dry ingredients in a big bowl.
2. Next, add in the milk, oil, vanilla extract, egg and mix well.
3. Pour mixture into mugs (at the halfway mark).
4. Microwave one mug at a time. Cook for 1 minute on medium heat. It will bubble and rise as it cooks, so make sure you provide ample room for that. Leave it for a few seconds, then microwave for another 30 seconds on medium again. The mixture will solidify, but still look a little molten. That is fine because it will continue cooking on residual heat. (Great tip, Lorraine!) Overcook it and you get a chocolate rubber ball.
5. Allow to cool a little and start digging inches Of course, nothing is stopping you from embellishing your cake and eating it too!
Title: Anzac Biscuits (Cookies)
Ingredients:
- 1 plain flour
- 1 rolled oats
- 1 brown sugar
- 1 butter
- 1/2 golden syrup
- 2 bicarbonate of soda
- 1 baking soda
- 2 boiling water
Instructions:
1. Preheat the oven to 350°F
2. Sift the flour and combine with the oats, coconut, and brown sugar.
3. Melt the butter and Golden Syrup in a saucepan over low heat.
4. Mix the baking soda with water and add to the Golden Syrup and butter. Pour into the flour mixture and mix well.
5. Put dollops about 1 tbsp large onto a greased cookie sheet.
6. Bake for 15-20 minutes.
7. Cool on a wire rack and store in an airtight container.
Title: Butter Crunch Topping
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1 flour
- 1/2 walnuts
- coconut
Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Grease a 9x13x2 inch baking pan.
3. Spread ingredients in baking pan.
4. Bake 15 minutes, stir with spoon.
5. Cool.
6. Store in a covered container in refrigerator.
Title: Ed's Sugar Cookies
Ingredients:
- 1/2 shortening
- 1/2 unsalted butter
- 3 eggs
- 1 vanilla
- 3 flour
- 1 1/4 sugar
- 1 baking powder
- 1/4 salt
- flour
Instructions:
1. In large mixing bowl, cream butter and shortening until thoroughly mixed, about one minute.
2. Beat in eggs and vanilla.
3. In a separate bowl, sift/whisk together flour, sugar, baking powder and salt.
4. Add dry mixture to creamed mixture a cup at a time; mix until well combined (mixture will be stiff).
5. Cover and chill dough overnight. Caution, you may have to fend off kids who will snitch dough to eat when you are not looking!
6. WHEN READY TO BAKE: Preheat oven to 375ºF.
7. Lightly dust your work area & rolling pin with flour.
8. Lightly grease cookie sheet(s) with Crisco.
9. Roll out dough to approximately 1/4" thick. For simple shapes, Ed rolls his dough a bit thinner.
10. Use cookie cutters to cut out shaped cookies. If you do not have cookie cutters, an inverted glass will cut a nice round cookie if you flour the edge first.
11. Place cookies about one inch apart on greased cookie sheet(s).
12. If desired, sprinkle cookies with colored sugar.
13. Bake in 375ºF oven for 6-8 minutes or until edges just brown. Watch your first batch carefully so that you know how many minutes works for you.
14. Transfer cookies to wire racks to cool.
15. NOTE: Any scrap dough may be rerolled and cut, although if the dough becomes warm from handling, it may need to be re-refrigerated for 15 minutes.
Title: Cranberry and Raisin Bread Pudding With Caramel Sauce
Ingredients:
- 8 evaporated milk
- 5 eggs
- 2 butter
- 4 dried cranberries
- 4 golden raisin
- 1/2 brown sugar
- 1/2 ground cinnamon
- 3/4 ground nutmeg
- 1 vanilla
- 1/2 walnuts
- 1
- 1/2
- 1
Instructions:
1. Place the cranberrys, raisins and nuts in a small bowl with just enough boiling water to cover.
2. Let stand a few minutes until they are plumped out and then drain.
3. In a large bowl blend the bread, cranberrys, raisins and nuts.
4. In a medium bowl mix the remaining ingredients together and pour it over the bread mixture and blend.
5. Pour the mixture into a lightly oiled 8x12 baking dish and allow to stand for 10 minutes before placing in oven.
6. Bake in a hot 350 degrees oven for 40-45 minutes.
7. COOL before cutting into serving size portions.
8. THE CARMAMEL SAUCE.
9. It is so simple - You make the choice in how much you want to make up at a time.
10. Place ingredients in a microwave safe dish and just slightly warm up until the caramel is slightly melted.
11. Blend well and pour over the bread pudding servings.
Title: Cherry Mousse
Ingredients:
- 6 eggs
- 1/2 sugar
- 1/4 water
- 2 water
- 3 1/2 heavy cream
- 3 1/2 tart cherries
- sweet cherries
Instructions:
1. Place the whites in the refrigerator and the yolks in a large stainless steel bowl and set aside.
2. In a heavy saucepan, combine the sugar and water. Mix until dissolved and place on high heat. Boil for 2 to 3 minutes. When clear and the sugar is completely dissolved, remove from the heat and quickly whisk into the egg yolks. With a had mixer, beat this mixture on high speed for for 5 to 8 minutes or until stiff and shiny.
3. Set aside.
4. Whip the cream until stiff peaks form and set aside.
5. Whip the egg whites to form stiff peaks and set aside.
6. Add the pureed cherries to the egg yolk mixture and blend well. Fold in the whipped cream and then the egg whites.
7. Pour into individual serving dishes or a large bowl and quickly refrigerate for at least 2 hours, longer if possible.
8. Serve with whipped cream or nuts as a garnish.
Title: Sweet Sesame Bananas
Ingredients:
- 1/4 sesame seeds
- 2 limes, juice of
- 4 bananas
- 1 sugar
- 1/2 water
Instructions:
1. In a dry skillet, toast the sesame seeds until golden. Set aside.
2. Squeeze lime juice over banana slices and set aside.
3. In a heavy saucepan, heat the sugar and water over a slow, even heat until the temperature reaches about 235*F. on a candy thermometer and the mixture forms threads. The syrup should be thick and bubbling.
4. Remove from the heat.
5. Butter a sheet of waxed paper.
6. Dip the banana slices into the syrup, place them on the waxed paper.
7. sprinkle them with the sesame seeds.
8. Serve immediately. Enjoy!