lumicero/recipes-ing2inst huggingface dataset:
Title: Oatmeal-Rhubarb Crumble
Ingredients:
- 2 rhubarb
- 1/2 frozen rhubarb
- 1 sugar
- 1/2 cornstarch
- 1/3 vanilla extract
- 1/3 rolled oats
- 1/3 cornmeal
- 1/3 sugar
- 2 pecan halves
- 1/2 canola oil
- fresh ginger
Instructions:
1. Preheat oven to 400 degrees F. Coat a 9x13 inch baking dish with cooking spray.
2. To make rhubarb filling: Toss together all ingredients in glass or other nonreactive bowl. Let stand 15 minutes to release juices.
3. To make oatmeal topping: Place all ingredients in bowl of food processor and pulse until mixture is chunky and begins to hold together.
4. Spoon rhubarb mixture into prepared baking dish with slotted spoon, leaving any liquid in bowl. Discard liquid. Top with oatmeal mixture.
5. Bake 35-40 minutes, until top is lightly browned. Cool on rack 10 minutes before serving.
Title: Flourless Chocolate Apple Torte
Ingredients:
- 1/2 matzo meal
- 1/3 walnuts
- 2 eggs
- 1 1/4 sugar
- 2 vanilla extract
- 1 apple
- 2 chocolate
- 2 salt
- 8 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.
3. Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate.
4. Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 tablespoons at a time, beating until glossy and stiff peaks form.
5. Stir one-quarter of the beaten whites into the batter. Gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.
6. Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in pan on a wire rack. (Torte will sink in center).
7. Remove pan sides and place torte on a serving platter. Dust with confectioners' sugar and serve.
Title: Snickerdoodles
Ingredients:
- 2 sugar
- 1 shortening
- 2 eggs
- 2 milk
- 1 vanilla extract
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 3/4 salt
- 2 cinnamon
Instructions:
1. heat oven to 400 degrees.
2. combine 1 1/2 cups of sugar, shortening, eggs, milk, and vanilla in a large
3. bowl. beat at medium speed until well blended.
4. combine flour, cream of tartar, baking soda, and salt in a medium bowl. add gradually to shortening mixture at low speed. mix until just blended.
5. combine remaining sugar and cinnamon in a bowl. shape dough into 1-inch balls. roll in sugar mixture. place 2-inches apart on an ungreased baking sheet.
6. bake 7-8 minutes, dip again in sugar mixture until well coated. let cool for 2 minutes before serving.
Title: Crock Pot Applesauce Bread Pudding
Ingredients:
- 3 eggs
- 2 milk
- 1 applesauce
- 3/4 sugar
- 2 butter
- 2 vanilla
- 1/2 salt
- 3/4 ground cinnamon
- 9 coffee
- 2 warm water
- 1/2
Instructions:
1. In a large bowl, combine eggs, milk, applesauce, sugar, butter, vanilla, cinnamon and salt. Gently stir in bread cubes.
2. Lightly spray 2-lb coffee can with cooking spray and place above mixture in can; cover tightly with foil.
3. Place can in crock pot. Add water to cooker. Cover lid of crock pot with foil.
4. Cook on high for 3 hours.
5. Remove can from crock pot, spoon pudding into serving dishes. Top with whipped cream, if desired.
Title: Hummelfutter
Ingredients:
- 2 eggs
- 1 sugar
- 2 flour
- 2 baking powder
- 1/2 dates
- 1/2 oranges
- 6 bananas
- 6 Cool Whip
- 1
Instructions:
1. Beat eggs with hand beater.
2. Add next 5 ingredients to bowl and stir with wooden spoon.
3. Bake in 9 inch pan for 20 minutes at 400.
4. Crumble baked ingredients in bottom of large bowl.
5. Place sliced oranges on top of mixture.
6. Add half Cool Whip over that layer.
7. Put sliced bananas on top of Cool Whip and then add rest of the Cool Whip.
Title: Italian Pignoli Cookies (Cookie Mix)
Ingredients:
- 1 granulated sugar
- 1/2 butter
- 1/2 margarine
- 1 almond paste
- 1 egg
- 2 pine nuts
- 1 powdered sugar
Instructions:
1. Heat oven to 350°F
2. Spray cookie sheets with cooking spray.
3. In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
4. Shape dough into 1 1/4-inch balls; roll each ball in pine nuts, pressing to coat.
5. Place balls 2 inches apart on cookie sheets.
6. Bake 13 to 17 minutes or just until edges are light golden brown.
7. Cool 5 minutes; remove from cookie sheets to cooling rack.
8. Cool completely, about 15 minutes.
9. Before serving, sprinkle with powdered sugar.
Title: Gluten-Free Sugar-Free Chocolate Chip Cookies
Ingredients:
- 1/2 light olive oil
- 1/4 brown sugar
- 1/4 vanilla
- 1 baking soda
- 1 salt
- 2 1/2
- 1/2
- 1/4
- 1
Instructions:
1. Combine sugar, eggs, oil, vanilla.
2. Add almond flour, baking soda, salt.
3. Add 1 full bag of Hershey's sugar-free chocolate chips and stir.
4. Dough should be sticky and sticking to the sides of the bowl.
5. Scoop out small cookie scoop sized balls on ungreased cookie sheet.
6. Bake at 350 degrees for 12 minutes. Move racks up from the bottom element so the don't get too dark. Remove from pan to cooling rack immediately out of oven. Let cool slightly, but when they're still a little warm, put in an airtight container. They stay soft for about 5 days, if they last that long without everyone eating them!
7. Alternate: Substitute oil for pumpkin puree and add 1 teaspoon pumpkin pie spice.
Title: Chocolate Something
Ingredients:
- 1 eggs
- 3 sweetened condensed milk
- 14 butter
- 1/2 chocolate chips
- 12
Instructions:
1. Pre-heat the oven to 300.
2. In a mixing bowl, combine the melted butter, sweeten condensed milk, and eggs. Mix on high with a hand mixer for about 3-5 minutes. (The milk is so thick hand mixing would be tough).
3. Add the cake mix to the batter. Mix until there are no clumps.
4. Add the chocolate chips. Stir. It will be very thick.
5. Pour the batter into a large, greased 13x9 cake pan or casserole dish.
6. Bake for 1 hour. Check to see if the center is done. If the center still moves, bake for an additional 15 minutes. Or until a knife inserted in the center comes out clean.
7. Serve warm or room temperature. Can be topped with whipping cream or fruit.
Title: Grilled Banana Sundaes
Ingredients:
- 3 bananas
- 1 butter
- 2 ground cinnamon
- 1/2 vanilla ice cream
- 1/4
- 1
Instructions:
1. Cut bananas in half lengthwise, then cut each piece in half crosswise.
2. Stir together margarine or butter and 1 teaspoon of the orange juice.
3. Brush mixture on all sides of banana pieces.
4. Place bananas directly on the grill rack over medium-hot coals.
5. Grill, uncovered, for 2 minutes; turn over and grill for 2 minutes more or until heated through.
6. Meanwhile, in a heavy, medium skillet or saucepan combine the caramel topping and the remaining 1 teaspoon orange juice.
7. Heat on the grill rack alongside bananas directly over the coals, or on a stovetop, until bubbly. Stir frequently.
8. Stir in cinnamon.
9. Add bananas and stir gently to coat.
10. To serve, scoop ice cream into 4 dessert dishes.
11. Spoon sauce and bananas over ice cream.
Title: Sweet and Creamy Butternut Squash Soup
Ingredients:
- 3 olive oil
- 1 allspice
- 1 1/2 ginger
- 1/2 nutmeg
- 1 cinnamon
- 1 water
- 3/4 skim milk
- 1 walnuts
- 1/2 cinnamon
- 3/4
- 1
Instructions:
1. Heat olive oil in a large frying pan on low.
2. Add squash and spices.
3. Stir-cook on low for three minutes and then add water.
4. Cover pan and increase heat to level six.
5. Allow to steam for ten minutes.
6. Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
7. Pour food processor mixture into a pot and add Splenda brown sugar blend.
8. Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
9. Cover and simmer on level 4 for 15 minutes.
10. If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
11. If serving cold, refrigerate for 2 hours and then follow previous instructions.
Title: Sweet Potato Bread Pudding
Ingredients:
- 1 sour cream
- 3/4 milk
- 3/4 sugar
- 3 eggs
- 1 baking powder
- 1 vanilla extract
- 1 ground ginger
- 1/2 kosher salt
- 1 dried cranberries
- 1 orange, zest of
- 4 sweet potato
- 1 pecans
- 1 brown sugar
- 1/3 all-purpose flour
- 1/4 unsalted butter
- 1/4
Instructions:
1. In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
2. Add bread cubes and stir gently to coat; cover and chill overnight.
3. Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
4. For the streusel, combine pecans, brown sugar and flour; stir in butter.
5. Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
6. Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.
Title: Tres Leche Cake
Ingredients:
- 6 3/4 cake flour
- 1 cake flour
- 1/2 baking powder
- 4 salt
- 8 unsalted butter
- 5 sugar
- 1 1/2 eggs
- 1 vanilla
- 1 evaporated milk
- 1 sweetened condensed milk
- 2 half-and-half
- 8 heavy cream
- 1 sugar
- vanilla
Instructions:
1. For the cake: Preheat the oven to 350 degrees. Lightly oil and flour a 13x9 metal pan and set aside.
2. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
3. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately one minute.
4. Decrease the mixer speed to low and gradually add the sugar over one minute.
5. Stop the mixer and scrape down the sides of the bowl.
6. Add the eggs, one at a time and mix thoroughly to combine.
7. Add vanilla and mix to combine.
8. Add the flour mixture to the batter in three batches and mix just until combined.
9. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter.
10. Bake on the middle rack onf the oven for 20-25 minutes or until the cake is lightly golden and reaches an internal teperature of 200 degrees.
11. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. ALlow the cake to cool completely and then prepare glaze.
12. For the glaze; whisk together the evaporated milk, sweetened condensed milk and half and half in a 1 quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate overnight.
13. For the topping; Place the heavy cream, sugar andf vanilla into the bowl of a stand mixer. Using the whisk attachment, whish together on low until stiff peaks form. Change to medium speed and whisk until thick.
14. Spread evenly over the top of the cake and allow to chill in the refrigerator until ready to serve.
Title: Low Carb 3 Minute Chocolate Cake
Ingredients:
- 1/4 cocoa powder
- 1 baking powder
- 1/4 Splenda sugar substitute
- 5 butter
- 2 water
- 1 egg
- 1
Instructions:
1. Blend the flour, cocoa, baking powder, splenda together in a Pyrex two-cup baking dish.
2. Add water, melted butter and egg and blend together thoroughly with a fork.
3. Cover with plastic wrap and cut a small vent in the top to vent.
4. Microwave on HIGH for 1 minute or until a knife comes out clean.
5. Cool a bit and eat warm with whipped cream.
Title: Peach Melba Mousse
Ingredients:
- 3 raspberries
- 2/3 peach brandy
- 3 granulated sugar
- 1/3 unflavored gelatin
- 1 salt
- 1/8 fresh lemon juice
- 1/4 heavy cream
- 3
- 1/2
- 2
Instructions:
1. Puree peaches and raspberries with peach brandy in a blender or the bowl of a food processor fitted with a steel blade (or use blender).
2. Add sugar, gelatin, almond extract, salt and lemon juice, and blend well.
3. Whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.
4. Beat egg whites until stiff.
5. Stir half of whites into mousse, blending well.
6. Fold in remaining egg whites, making sure there are no lumps.
7. Spoon into individual dessert glasses or a serving bowl.
8. Chill for 4 hours.
9. To serve, drizzle a few drops of peach brandy over each portion.
Title: Amaretto Torte
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 cornstarch
- 3 sugar
- 1/4 eggs
- 1/2 vanilla flavoring
- 2 amaretto di saronno liqueur
- 1 heavy whipping cream
- 1
- 3/4
- 1
- 1/4
- 2
- 1/3
Instructions:
1. Preheat Oven to 350*.
2. Grease and flour 2, 9 inch round cake pans.
3. Beat cake mix, water, eggs, and oil in a large bowl on low speed for 30 seconds, and then on medium speed for 2 minutes.
4. Pour into prepared pans.
5. Bake for 28-33 minutes, or until a toothpick inserted in center comes out clean.
6. Cool on racks.
7. Split each cake layer horizontally into two thin layers. Cover loosely, set aside.
8. In a sauce pan, mix cornstarch and sugar. Gradually stir in milk and beaten eggs. Stir over low heat until mixture bubbles and thickens.
9. Cool mixture then stir in vanilla and rum flavorings.
10. Cover and chill.
11. Place one cake layer on a cake plate or serving platter.
12. Sprinkle with 1/3 of the Amaretto and spread with 1/3 of the apricot preserves, followed by 1/3 of the thickened egg mixture.
13. Continue layering, ending with plain fourth cake layer.
14. In a bowl whip cream and 1/4 cup of Amaretto until stiff.
15. Spread mixture over the top and sides of the cake.
16. Sprinkle outer edge of top with candied fruit, if desired.
17. Chill until ready to serve.
Title: Dreamy Strawberry Chocolate Fudge Brownies
Ingredients:
- 1 water
- 1/2 eggs
- 1/2 strawberry
- 2 pecans
- 1 flaked coconut
- 1/2 strawberry
- 1/2
- 1/4
Instructions:
1. Preheat oven to 325'.
2. Grease a 11x7x1 1/2 inch pan with pam spray or whatever you may have.
3. Mix together brownie mix,water,oil and eggs with a electric hand mixer or whatever you may have.
4. Add strawberries and blend all well together.
5. Stir in pecans,almonds(if using)and coconut.
6. Pour into prepared pan.
7. Bake for 40 to 45 minutes.
8. While baking brownies mix together caramel and fudge toppings and set aside til brownies are done. (if toppings are chilled warm in a small saucepan til creamy).
9. Pour over warm brownies and cool for 1 1/2hours on counter.
10. Serve with whipped cream and sliced strawberries.
Title: Chocolate Dipped Jam Filled Cats' Tongues
Ingredients:
- 1 unsalted butter
- 1 1/2 confectioners' sugar
- 1 egg
- 1 flour
- 2 vanilla extract
- 1 1/2 lemons, zest of
- 1 fresh lemon juice
- 1
- 6
Instructions:
1. Preheat oven to 400*.
2. Line cookie sheets with baking parchment.
3. Cream butter on medium speed until light, about 2 minutes.
4. Add sugar and blend together.
5. Add vanilla (or zest), then egg and egg yolk;mix well.
6. Sift flour over batter and incorporate.
7. Batter will be thick.
8. Spoon batter into pastry bag or decorator fitted with 1/2 inch round tip or medium star tip.
9. Pipe 3 inch lengths of dough, about 2 inches apart, onto cookie sheets.
10. Bake cookies in the center of the oven for 8 to 9 minutes, until golden brown around the edges.
11. Let stand on cookie sheets 2 minutes, then remove to wire racks to cool completely.
12. While cookies are cooling, prepare filling.
13. In a saucepan, melt the jam with the lemon juice until it comes to a simmer.
14. Brush the jam over flat side of half the cookies and top with remaining cookies, flat side touching the jam.
15. Let cookies remain on racks in a cool place until jam has set.
16. Dip one end of each cookie into melted chocolate and place on wax paper until chocolate hardens.
17. If desired, sprinkle chocolate with chocolate or colored sprinkles (jimmies) before letting the chocolate set up.
Title: Oatmeal Cookie Brittle
Ingredients:
- 1 butter
- 1 white sugar
- 1/2 brown sugar
- 1 egg
- 1 1/2 vanilla
- 3/4 flour
- 1/2 salt
- 2 rolled oats
- 1/4
Instructions:
1. Set oven to 350°.
2. Stack two large baking sheets together (one inside the other) then line the top one with parchment paper.
3. In a large mixing bowl beat melted butter with both sugars and vanilla.
4. Add in egg; beat until combined.
5. In a small bowl mix together the flour, salt and oatmeal; add to the butter mixture; mix well to combine (the dough will be loose!).
6. Add in the chocolate chips; mix to combine.
7. Spread out on top of the parchment paper to about 1/2-inch thick (or as best and as thin as you can).
8. Bake middle oven rack for about 17- 20 minutes or until set and dry (it might be a bit wobbly underneath but it will set after it cools).
9. Cool well then cut or break into pieces.
Title: Strawberry-Rhubarb Crisp
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 brown sugar
- 1/4 nutmeg
- 1/2 butter
- 1/2 pecans
- 1 1/2 fresh rhubarb
- 2 fresh strawberries
- 3 all-purpose flour
- 1/2 sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Stir together flour, brown sugar, and nutmeg in medium bowl. Pulse flour mixture and butter together in the bowl of a food processor just until mixture holds together. Add chopped cuts and pulse 3-4 more times.
3. Toss rhubarb pieces and strawberries together with 3 tablespoons flour and 1/2 cup sugar. Spoon into buttered 2 quart shallow baking dish and sprinkle with flour and brown sugar mixture.
4. Bake until brown and bubbling around edges, 35-40 minutes. Serve warm or at room temperature.
Title: Caramel Apple Spice Cake
Ingredients:
- 1 egg
- 1
- 2
- 1
Instructions:
1. Mix dry cake, pie filling, and eggs together.
2. Pour into greased bundt pan.
3. Bake at 350 for 40-50 minutes.
4. Cool and invert onto serving plate.
5. Warm caramel topping on stove or microwave and pour over cake.
Title: Connie's Simple Peach Cake
Ingredients:
- 3/4 butter
- 1 margarine
- 2 sour cream
- 2 cinnamon
- 1 Cool Whip
- 1/2
- 8
Instructions:
1. In a bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat lightly into a greased 13"x9"x2" baking pan. The tighter you pack it, the heavier the "crust.".
2. In another bowl, beat egg yolks, add sour cream and mix well. (You can also substitute yogurt as desired).
3. Set aside some slices of fresh peaches for garnish if you desire. Cut remaining peaches into 1" pieces; stir into the sour cream mixture. You can substitute 6-8 med. fresh peaches, peeled, sliced and cooked for just a couple of minutes to a boil in a water/sugar solution.) I then drain the majority of the solution leaving only a tablespoon with the peaches. Set fresh peaches aside to cool.
4. Spread peach, egg, and sour cream mixture over cake crust; sprinkle with cinnamon.
5. Bake at 350 degrees for 25-30 minutes or until the edges begin to brown. Cool.
6. Spread with cool whip or whipping cream. If desired, add some flavoring such as orange and/or food coloring to the cool whip. For the cool whip, you can substitute 1/2 pint of sweetened whipping cream whipped. Garnish with peach slices. Store in the refrigerator.
Title: Pineapple Cranberry Upside Down Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/2 pecans
- 1 fresh cranberries
- 1 pineapple chunks
- 1 eggs
- 3
- 1/3
Instructions:
1. Drain juice from pineapple and save.
2. Melt butter in a 9x13 baking dish in a 350°F oven.
3. Sprinkle in sugar nuts cranberries and pineapple.
4. Add water to the pineapple juice to equal the amount of liquid specified on the cake mix box.
5. Prepare cake mix as shown on package directions.
6. Spread mixture over fruit.
7. Bake at 350°F for 30-45 min or until a toothpick inserted in the middle comes out clean.
8. Cool 5 minutes.
9. Invert cake onto a large serving dish.
Title: Soft Sugar Cookies
Ingredients:
- 3 flour
- 1/2 baking powder
- 1/2 baking soda
- 1 butter
- 2 eggs
- 1 sugar
Instructions:
1. Mix the flour, baking powder, baking soda, and cut in butter like for pie.
2. Beat the eggs in separate bowl.
3. Add the sugar to the eggs and mix well.
4. Blend the egg mixture into the flour mixture until it creates a dough.
5. Wrap in plastic wrap and chill in refrigerator for at least 1 hour.
6. Roll out and cut.
7. Bake at 375 degrees for 8 to 10 minutes. Frost and decorate.
Title: Banana-Chocolate Cupcakes
Ingredients:
- 1/4 butter
- 1 1/2 margarine
- 2 sugar
- 3 eggs
- 1 bananas
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 1/8 baking soda
- 1/3 salt
- 1 buttermilk
Instructions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, banana, and vanilla, beating until blended.
2. Stir together flour, soda, and salt. Add flour mixture to banana mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition. Stir in morsels.
3. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into pans, filling cups two-thirds full.
4. Bake at 350° for 17 minutes. Remove cupcakes from pans immediately, and cool on wire racks. Spread with frosting, if desired.
Title: Short-Cut Sparkly Rugelach
Ingredients:
- 3 ground cinnamon
- 1 milk
- 1/2
- 2
- 1
Instructions:
1. Preheat the oven to 375ºF. Line a cookie sheet with parchment paper.
2. Spread the preserves all over the crust. In a small bowl, combine the cinnamon and 2 tablespoons blue sugar. Sprinkle all over the preserves. Cut the crust into 16 even wedges, then roll the wedges from the wide end to the tip. Transfer to the prepared sheet, tip side down. Brush the tops with milk, then sprinkle with the remaining teaspoon blue sugar.
3. Bake until golden on top and cooked through in the center, about 25 minutes. Immediately transfer to a wire rack and cool completely.
4. Tip: The rugelach can keep in an airtight container for up to 3 days.
Title: Apple - Cinnamon Bread Pudding
Ingredients:
- 1/2 baguette
- 1 milk
- 1 heavy cream
- 1/2 sugar
- 1 vanilla extract
- 1/2 cinnamon
- 2 eggs
- 2 apple
- 1 raisins
- 1/4
Instructions:
1. Slice baguette and put into large bowl.
2. Bring milk and cream to boil.
3. In medium bowl mix eggs, egg yolks and sugar, vanilla and cinnamon.
4. Pour hot milk mixture over the egg mixture whisking well.
5. Pour over sliced baguette and let it soaked for few minutes.
6. Peel and coarsely shred apples or slice them thinly if you prefer.
7. Butter a 10-inch baking dish. Put half bread mixture on the bottom add apples, raisins and cover with rest of the soaked bread.
8. Pour remaining soaking milk over.
9. Sprinkle with granulated sugar if you like.
10. Bake in oven at 375°F for about 1 hour until nice and golden brown.
Title: Apple-Raisin Bread Pudding
Ingredients:
- 4 eggs
- 2 sugar
- 1 butter
- 3 ground allspice
- 1 1/2 pure vanilla extract
- 1 ground cinnamon
- 1/2 apple
- 4 raisins
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 350°F Mix eggs, milk, sugar, butter, allspice, vanilla, and cinnamon in large bowl until well blended.
2. Stir in bread cubes, apple, raisins ansd walnuts. Spread evenly in greased 11x7 bakng dish.
3. Bake 40-45 minutes or until a knife inserted in center comes out clean. Serve warm.