lumicero/recipes-ing2inst huggingface dataset:
Title: Pecan Pie Cupcakes
Ingredients:
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 3 flour
- 1 baking powder
- 1 salt
- 1 milk
- 2 vanilla extract
- 1 dark brown sugar
- 1 dark corn syrup
- 1/2 cornstarch
- 4 salt
- 1 butter
- 1/4 vanilla extract
- 4 pecans
- 1
- 0.5
Instructions:
1. To prepare Butter Cake, preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
2. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
3. To prepare Pecan Pie Frosting, whisk together first 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened. Remove pan from heat; stir in butter and vanilla, whisking until butter melts. Place a sheet of plastic wrap directly on surface of mixture (to prevent a film from forming); chill about 3 hours or until thick. Makes 4 cups. Frost each cupcake.
4. To prepare Piecrust Leaves, unroll piecrust on a flat surface. Using a 1/2-inch cookie cutter, cut out leaves. Bake according to package directions. Makes about 48 leaves.
5. Top each cupcake with toasted pecans and 1 piecrust leaf.
Title: Homemade Habanero Brownies
Ingredients:
- 4 margarine
- 1 chili powder
- 1 sugar substitute
- 1 eggs
- 1 all-purpose flour
- 1 1/2 cream cheese
- 4 margarine
- 1 confectioners' sugar
- 4
- 6
- 1 1/2
Instructions:
1. Make brownies: Preheat oven to 350°F Spray 8x8-inch baking pan with baking spray; set aside. Place chocolate and margarine in medium microwave-safe bowl. Microwave on HIGH for about 1-1/2 minutes or until melted. Add chili powder, habanero powder, rind and concentrate. Blend well; set aside.
2. Place sugar and eggs in large bowl. Beat with electric mixer on medium-high 1 minute or until light yellow color. Gradually add the flour while mixing on low until just incorporated. Add chocolate mixture; mix until well blended.
3. Spread batter evenly into baking pan. Bake for 28 - 30 minutes or until a toothpick comes out clean when inserted in center. Cool on rack completely before frosting.
4. Make frosting: Place cream cheese, Blue Bonnet and concentrate into large bowl. Beat with electric mixer on medium-high for 2 minutes or until creamy and smooth. Gradually add confectioners' sugar, beating until creamy and smooth. Frost cooled brownies. May garnish with additional grated orange rind, if desired.
Title: Chocolate Crust Dough
Ingredients:
- 1 1/4 all-purpose flour
- 2 unsalted butter
- 6 sugar
- 3 salt
- 1/3 pure vanilla extract
- 1/2
Instructions:
1. In a large bowl, sift together flour and cocoa powder. Set aside.
2. In a small bowl, using a fork, combine remaining ingredients; add to cocoa mixture. Rub mixture with your fingers until it holds together without large clumps of butter remaining. Turn mixsture onto a clean surface, and knead until smooth, about 1 minute. Form into a disk and wrap in plastic; chill 30 minutes.
Title: Middle Eastern Carrot Cake
Ingredients:
- 1 1/2 white flour
- 1 1/2 sugar
- 1 baking powder
- 1 salt
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 ginger
- 3/4 eggs
- 3 hot water
- 3 carrot
- 1 walnuts
- 1/2 powdered sugar
- marzipan
Instructions:
1. Mix dry ingredients together in order given.
2. Add cooking oil, eggs, water, and carrots; stir until well-blended.
3. (Use a wooden spoon<U+0097>it<U+0092>s easier.).
4. Add walnuts.
5. Pour batter into ungreased cake or tube pan.
6. Bake at 350°F for 45 minutes or until tested done.
7. Dust with powdered sugar and decorate with marzipan carrots, if desired.
Title: Peppermint Snowball Cookies
Ingredients:
- 12 powdered sugar
- 1/4 butter
- 1 vanilla
- 12 all-purpose flour
- 1 salt
- 1 1/4
- 1/4
Instructions:
1. Heat oven to 325°F.
2. Mix 1/4 cup crushed candies and 1/4 cup powdered sugar; reserve.
3. Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed candies, and vanilla in a medium bowl. Stir in flour and salt.
4. Shape dough by level tablespoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet.
5. Bake 12 to 15 minutes or until set, but not brown.
6. Immediately remove from cookie sheet and roll in reserved candy mixture.
7. Cool completely on wire rack, then roll in candy mixture again.
Title: Chocolate Chip Cookie Cupcakes (Gift Mix in a Jar)
Ingredients:
- 1 1/2 flour
- 1/2 salt
- 3/4 baking powder
- 3/4 sugar
- 3/4 brown sugar
- 1 butter
- 1 eggs
- 3 milk
- 1/3 vanilla extract
- 1
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, sugar, brown sugar and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. CHOCOLATE CHIP COOKIE CUPCAKES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1 cup butter, softened, 3 eggs, 1/3 cup milk and 1 tsp vanilla extract.
7. CHOCOLATE CHIP COOKIE CUPCAKES INSTRUCTIONS:
8. Preheat oven to 375.
9. In a large bowl, combine the butter, eggs, milk and extract; blend with electric mixer set on low speed.
10. Add the contents of the jar and continue to blend for 2 minutes.
11. Spoon the batter into papered muffin tins, filling each liner half full.
12. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
13. Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
14. Serve immediately or store in an airtight container for up to 5 days.
Title: Simply Wonderful Whoopee Pies
Ingredients:
- 1 pumpkin
- 1 chocolate chips
- 1 water
- 1/4 marshmallow cream
- 1/4 powdered sugar
- 3/4 vanilla
- 2 milk
- 1
- 6
Instructions:
1. Mix the cake mix, pumpkin, chocolate chips, and water until all of the cake mix is absorbed.
2. Spoon out mixture on a greased cookie sheet. Flatten the whoopee pies.
3. Bake in the oven at 350 degrees Fahrenheit for about 13 minutes or until the whoopee pies aren't mushy.
4. Put the fluff, crisco, powdered sugar, and vanilla in a bowl. Add the milk. If the mixture is too thin, add more powdered sugar, if it's to thick, add more milk. Mix the filling until smooth and no more clumps of powdered sugar appear.
5. Spoon the filling in between to whoopee pies.
6. Wrap the whoopee pies with saran wrap to keep fresh.
Title: Blueberry Trifle
Ingredients:
- 2 instant vanilla pudding
- 4 nonfat milk
- 1 frozen blueberries
- 1 sugar
- 16
- 1/2
- 1/4
Instructions:
1. Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
2. Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
3. Repeat layering of pudding, cake and blueberries twice.
4. Chill for 3-10 hours.
5. When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
6. Spread whipped cream on top of trifle and serve.
7. *** Also great with 'Zaar #18601 as the cake base! ***.
Title: Ursula Faith’s Ginger Cookies
Ingredients:
- 6 flour
- 1 baking soda
- 1 ginger
- 1 clove
- 1 cinnamon
- 1 nutmeg
- 1 salt
- 1 butter
- 1 shortening
- 1 molasses
- 1/2 brown sugar
- 1 water
- 1 egg
- vanilla
Instructions:
1. Stir together dry ingredients.
2. Beat together remaining ingredients until well blended.
3. Gradually beat dry ingredients into wet ingredients, until completely combined.
4. Divide in quarters, wrap in plastic, and refrigerate at least 3 hours.
5. Roll out dough on floured surface and cut into shapes.
6. Bake at 350 on ungreased baking sheets for 10-12 minutes.
Title: Kauai Paradise Pie
Ingredients:
- 2/3 butter
- 1 rolled oats
- 2 coconut
- 1/2 brown sugar
- 1/3 breadfruit
- 3 coconut milk
- 1 chocolate
- 3 orange
- 1
- 2
- 1
Instructions:
1. Crust:
2. Blend crust ingredients well.
3. Press into a 9-inch pan.
4. Bake at 350º for 10 minutes.
5. Remove from oven and cool.
6. Pie Filling:
7. In food processor, blend breadfruit, coconut milk and orange liquor.
8. Slowly add the melted chocolate.
9. Beat the whipping cream until fluffy.
10. Fold half of the whipped cream into the breadfruit chocolate mixture.
11. Pour into the cooled crust.
12. Top with remainder of whipped cream.
13. Arrange thinly sliced orange pieces on top & sprinkle with chopped macadamia nuts and shredded chocolate.
14. Refrigerate at least an hour before serving.
Title: Brownie Pizza
Ingredients:
- 4 butter
- 1/2 butter
- 2 sugar
- 1 1/2 eggs
- 4 vanilla
- 2 all-purpose flour
- 1 confectioners' sugar
- 1 1/2 boiling water
- 2
- 1/2
Instructions:
1. preheat oven to 350.
2. combine chocolate and butter in medium saucepan, cook over low heat, stirring frequently, until melted and smooth.
3. pour into mixing bowl.
4. add sugar, mix until smooth.
5. add eggs, 1 at a time, beating after each addition.
6. beat in vanilla, add flour and gently mix until flour disappears.
7. pour into 12 inch tart pan with removable bottom or foil lined pizza pan.
8. bake 25-30 minutes (until toothpick comes out clean), cool on a rack.
9. place confectioners sugar in mixing bowl, add boiling water slowly to sugar, whisking constantly, just until thick enough to spread.
10. spread thin layer over pizza, leaving edges bare.
11. sprinkle on nuts, let set 10 minutes.
12. cut into wedges to serve.
Title: Grapefruit Frosting
Ingredients:
- 1 1/2 sugar
- 2 light corn syrup
- 1 salt
- 1/8 grapefruit juice
- 1/3 grapefruit peel
- 1
Instructions:
1. Combine first 5 ingredients in top of a double boiler. Beat at low speed 30 seconds or just until blended.
2. Place over boiling water; beat at high speed 7 minutes or until stiff peaks form. Remove from heat.
3. Add grapefruit rind; beat 1 to 2 minutes or until frosting is thick enough to spread. Spread immediately on cooled cake.
Title: Swedish Rice Pudding
Ingredients:
- 4 eggs
- 1 sugar
- 1/2 nutmeg
- 1 cooked rice
- 1 Carnation Evaporated Milk
- 1/2 - 3/4 low-fat milk
- 2 -3 butter
- cinnamon
Instructions:
1. In a medium sized bowl, beat 4 eggs lightly, add 1 cup sugar and beat a little.
2. Add 1/2 teaspoon nutmeg.
3. Add 1 cup cooked rice to the mixture.
4. Add 1 can Carnation evaporated milk and stir.
5. Pour into a 2 quart dish and add the low-fat milk.
6. Sprinkle cinnamon on the top.
7. Add butter (small"clicks" on top- each"click" probably 1/2 tablespoon).
8. Bake in a 325 degree oven for 1 1/2 hours or until the pudding's top moves a little in the center if you push it gently.
9. Enjoy!
Title: New Orleans Nectar Syrup
Ingredients:
- 3 sugar
- 1 1/2 water
- 1 pure vanilla extract
- 2
- 1/2
Instructions:
1. Bring sugar and water to a boil over medium heat.
2. Let boil about 10 seconds and remove from the heat, let it cool.
3. Add vanilla, almond extract, and coloring, stir well.
4. Keep in the refrigerator.
Title: Zucchini Spice Cake With Brown Butter Glaze
Ingredients:
- 3 zucchini
- 3 all-purpose flour
- 1 1/2 baking soda
- 1 baking powder
- 3/4 white sugar
- 3/4 brown sugar
- 2 ground cinnamon
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1 salt
- 4 eggs
- 1/3 milk
- 1 vanilla extract
- 2 walnuts
- 1/2 butter
- 4 powdered sugar
- 1 milk
- 2 vanilla
- 1/2
Instructions:
1. Preheat oven to 325 degrees F.
2. Grate zucchini and set aside.
3. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended.
4. Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth.
5. Fold in the flour mixture, then stir in the zucchini and walnuts.
6. Pour the batter into the prepared pan.
7. Bake until a toothpick inserted in the center comes out clean, 30-32 minutes. Allow to cool completely before frosting and cutting.
8. Jelly Roll Pan: 30-32 minutes.
9. Cupcakes: 17-18 minutes.
10. Glaze:
11. Melt 4 Tbsp butter in a small saucepan over low heat until browned.
12. Pour browned butter into a small bowl (you can leave the blackened butter from the bottom of the pan), and add powdered sugar, milk, and vanilla.
13. Mix with hand beater until smooth.
14. Drizzle over cooled cake, allow it to set (harden) before serving.
Title: No-Bake Strawberry Cream Pie
Ingredients:
- 2 fresh strawberries
- 1 1/4 milk
- 3/4 sugar
- 5 cornstarch
- 3 fresh lemon juice
- 2 1/2 graham cracker crumbs
- 10 unsalted butter
- 1 heavy cream
- 1 confectioners' sugar
Instructions:
1. Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary).
2. Combine milk, sugar and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat.
3. Place graham-cracker crumbs in a 10" x 1 ½"-deep pie plate, drizzle with melted butter and mix until all the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust.
4. Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerate overnight.
5. Just before serving, place heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioners' sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve.
Title: Lone's Danish Lemon Dessert
Ingredients:
- 3 unflavored gelatin
- 1/4 hot water
- 4 caster sugar
- 2 lemons
- 6 heavy whipping cream
- 2
- 300
Instructions:
1. Melt gelatine in hot water
2. Beat egg yolks & sugar together until thick.
3. Stir in lemon peel to yolk mixture.
4. Beat egg whites until stiff but not dry.
5. Beat cream until soft peaks form.
6. Add lemon juice to gelatine and then pour into yolk mixture and fold through.
7. Fold in beaten egg whites.
8. Lastly fold in whipped cream.
9. Pour into nice glass bowl and leave to set in fridge until set.
Title: Apple Strudel Two Ways
Ingredients:
- 21 walnuts
- 1 cinnamon
- 1/2 lemon zest
- 1 phyllo dough
- 9 apples
- 3 flour
- 2 salt
- 1 brown sugar
- 1 walnuts
- 1/4 cinnamon
- 1 lemon zest
- 1/2 phyllo dough
- 1
- 9
Instructions:
1. METHOD ONE - QUICKEST:.
2. Preheat oven to 375°F Using a slotted spoon, remove apples from the pie filling, discarding much of the thick liquid. Place in medium bowl; stir in walnuts, 1/2 teaspoon cinnamon, and lemon zest.
3. In small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon and mix well. On work surface, place one sheet of filo dough. Brush with butter and sprinkle with a generous teaspoon of the cinnamon sugar mixture. Repeat layers, using all of the filo dough.
4. Spoon apple filling across one long end of the filo stack, leaving a 2" border along one long edge and the sides. Brush edges around apple filling with butter. Fold in side edges, then roll up filo dough, enclosing the filling. Brush edge with butter and seal. Brush butter over the entire roll.
5. Using two spatulas, carefully place on ungreased cookie sheet. Bake at 375F for 20-30 minutes or until pastry is golden brown and crisp. Cool on pan for 10 minutes, then using two spatulas, remove to wire rack to cool. Serve warm.
6. METHOD 2 - QUICK ENOUGH:.
7. Place apple slices in a medium saucepan with the apple juice, 1 tablespoon flour, a pinch of salt, and 1/4 cup brown sugar. Cook over medium heat until the apples are crisp-tender. Cool completely.
8. To the apples stir in walnuts, 1/2 teaspoon cinnamon, and lemon zest.
9. In small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon and mix well. On work surface, place one sheet of filo dough. Brush with butter and sprinkle with a generous teaspoon of the cinnamon sugar mixture. Repeat layers, using all of the filo dough.
10. Spoon apple filling across one long end of the filo stack, leaving a 2" border along one long edge and the sides. Brush edges around apple filling with butter. Fold in side edges, then roll up filo dough, enclosing the filling. Brush edge with butter and seal. Brush butter over the entire roll.
11. Using two spatulas, carefully place on ungreased cookie sheet. Bake at 375F for 20-30 minutes or until pastry is golden brown and crisp. Cool on pan for 10 minutes, then using two spatulas, remove to wire rack to cool. Serve warm.
Title: Lemon Glaze Cake
Ingredients:
- 1 eggs
- 1 water
- 4 lemons
- 2/3 powdered sugar
- 1/2
- 2
Instructions:
1. Beat first 5 ingredients together.
2. Pour into 9x13 pan.
3. Bake at 325 degrees for 35 minutes.
4. In the meantime, squeeze juice from 2 lemons into small bowl (taking out the seeds as you go).
5. Grate the rind of both lemons and add to bowl.
6. Add powdered sugar and mix together and set aside.
7. When cake is done and still hot poke holes with a fork all over the cake and drizzle the glaze over the top of the cake.
8. When cake is cool it is done.
Title: Apple "pizza" (Weight Watchers Points = 5)
Ingredients:
- 6 light butter
- 10 apples
- 1/4 sugar
- 2 sugar
- 1/4 cinnamon
- 1 nonfat milk
- 3 fat free cream cheese
- 1 old fashioned oats
- 1/2 all-purpose flour
- 1/4 brown sugar
- 3
Instructions:
1. Preheat the oven to 350 degrees.
2. Melt 1 tablespoon of the butter in a deep 12-inch skillet over medium heat. Add the apples, 1/4 cup of the sugar and the cinnamon. Cook, stirring frequently until the apples are tender, about 15 minutes. About 2 minutes before the end of the cooking time, increase the heat and cook until the juices evaporate. Transfer the apple mixture to a large baking sheet and spread evenly. Let them cool completely.
3. With an electric mixer on low speed, beat the cake mix and 3 tablespoons of the butter in a large bowl until a fine meal forms. Add the milk, 1 tablespoon at a time, beating just until small clumps form. Sprinkle the dough on a 14-inch nonstick pizza pan; press firmly to form an even layer.
4. With the electric mixer on medium speed, beat the cream cheese and the remaining 2 tablespoons of sugar in a medium bowl until smooth. Spread evenly over the crust, leaving a 1/2 inch border. Spoon the apple mixture evenly over the cream cheese mixture.
5. Dice the remaining 2 tablespoons of butter. Combine the oats, flour, brown sugar and diced butter in a small bowl. With your fingers, blend the mixture until crumbly. Sprinkle over the apple mixture. Bake until the "pizza" is browned at the edges and the center is set, about 45 minutes. Let cool in the pan on a rack. Cut into 16 wedges.
Title: Chris' Creme Brulee
Ingredients:
- 8 heavy cream
- 8 half-and-half
- 1 sugar
- 8 vanilla
- 2 sugar
- 1/2 brown sugar
- 1/4
Instructions:
1. Combine first three ingredients in a medium saucepan and scald.
2. Remove from heat.
3. In a separate bowl, whisk eight egg yolks with 2 teaspoons vanilla.
4. While whisking, ladle some of the hot cream mixture from the saucepan into the eggs.
5. Next, whisk the eggs (with the added cream) into the remaining cream mixture in the saucepan.
6. To cream mixture in saucepan, stir in 1/2 cup sugar and 1/4 cup brown sugar until dissolved.
7. Pour into ramekins.
8. Fill about 3/4 full.
9. Bake at 350 in water bath (so water is about 2/3 up the side of ramekins) for about 45 minutes or until set.
10. Chill.
11. Sprinkle tops with sugar and slide under broiler until sugar caramelizes (turns a light golden brown) Serve in ramekins on a plate swirled with raspberry sauce and garnish with fresh raspberries.
Title: Apple Raisin Cobbler
Ingredients:
- 1 flour
- 2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 butter
- 1 egg
- 1/4 milk
- 1/2 brown sugar
- 2 cornstarch
- 1/4 ginger
- 1 1/4 water
- 1/4 raisins
- 6 apples
- 1 lemon juice
- 1 butter
Instructions:
1. Topper-------------.
2. Sift together flour, sugar, baking powder and salt.
3. Cut in butter until crumbly.
4. Combine egg and milk.
5. Add all at once to dry ingredients.
6. Stir just until moistened.
7. Set aside.
8. Cobbler-------------.
9. In sauce pan combine the brown sugar, cornstarch and ginger.
10. Stir in water and raisins.
11. Cook and stir till thickened and bubbly.
12. Stir in apples, lemon juice and butter.
13. Cook till apples are hot, about 5 minutes.
14. Put into 2 quart casserole.
15. Drop topper in mounds atop hot fruit.
16. Bake, uncovered, at 400* until lightly browned, about 25 minutes.
Title: Amaretto Petite Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1/4 flour
- 1 salt
- 3
- 1/4
Instructions:
1. Cream together the butter, sugar, and egg. Beat until light and fluffy. Stir in the liqueur and almonds.
2. Mix the flour and salt and gradually add these to the creamed mixture. Form the dough into (2) 10-inch logs. Cover and refrigerate for 2 to 3 hours.
3. Cut the logs into 1/4" slices and bake in a 350° oven until lightly browned, about 10 minutes. (The alcohol dissipates but leaves that wonderful amaretto flavor.).
4. Makes 6 to 7 dozen petite cookies.
Title: Blackberry Pinwheels
Ingredients:
- 1/2 butter
- 1 margarine
- 2 sugar
- 1 sugar
- 2 water
- 1/2 - 1 blackberries
- 1 1/2 cinnamon
- 1/4 flour
- 2 1/4 salt
- 1/2 baking powder
- 1/3 butter
- margarine
- milk
Instructions:
1. In a saucepan over medium heat, melt 5 1/2 TBS butter, then add 1 cup sugar and water, stirring until sugar dissolves.
2. Set aside.
3. For dough; combine flour, salt and baking powder.
4. Cut in butter until mixture resembles fine crumbs.
5. Add milk and stir with a fork until dough leaves sides of bowl.
6. Turn out onto a floured board and knead 3 to 4 times.
7. Roll out to a 11 by 9 inch rectangle, 1/4 inch thick.
8. Spread berries over dough, sprinkle with cinnamon and roll up jelly roll style.
9. Cut into 1 1/4 inch thick slices.
10. Melt remaining butter and pour into a 10 inch round or oval baking dish.
11. Place dough slices in dish and drizzle syrup carefully over them.
12. Bake in a 350*F oven for 1 hour.
13. Fifteen minutes before removing from oven, sprinkle 2 TBS sugar over top.
14. Serve warm or at room temperature.
Title: Almond Rice Pudding (Arroz Almendrado)
Ingredients:
- 1 water
- 1/2 long-grain rice
- 1 salt
- 4 milk
- 1 sugar
- 1/4 ground cinnamon
- 2
Instructions:
1. Combine the water, rice, orange rind, and salt in a saucepan and bring to a boil over high heat.
2. Reduce the heat and simmer covered for 15 minutes.
3. Discard the orange rind and add the milk, sugar, and almonds.
4. Cook uncovered over low heat until the milk has been absorbed, 20 to 30 minutes.
5. Stir in the egg yolks and cook for 2 to 3 minutes.
6. Transfer to a serving dish or individual bowls or cups.
7. Serve warm, chilled, or at room temperature, garnished with a sprinkle of cinnamon.
Title: Quick & Simple Bananas Foster
Ingredients:
- 3 bananas
- 1/4 brown sugar
- 1/4 butter
- 1/4 margarine
- 1/4 vanilla extract
- 1/4 pecans
Instructions:
1. Over low heat, melt butter in a skillet and add brown sugar; stir until dissolved.
2. Stir in vanilla and maple extracts.
3. Simmer for about a minute or two and add sliced bananas. Simmer another minute, or if using frozen, until banana's are warmed through.
4. Spoon over ice cream and sprinkle with pecans.
Title: Strawberry Angel Fluff
Ingredients:
- 2 1/2 strawberries
- 1 lemon juice
- 1 Cool Whip
- 1/2
- 1
Instructions:
1. Mix Eagle Brand milk and lemon juice with Cool Whip.
2. Fold in strawberries.
3. Tear cake into bite-size pieces and fold into Cool Whip mixture.
4. Refrigerate 6 hours or best overnight.
5. Keep refrigerated.
Title: Fried Bananas
Ingredients:
- 6 bananas
- 3 lemon juice
- 3 sugar
- 1 cinnamon
- 1 ginger
- butter
Instructions:
1. Peel bananas.
2. Fry until light golden brown.
3. Add lemon juice, then sugar, cinnamon and ginger.
4. Let simmer a few minutes and serve immediately.