lumicero/recipes-ing2inst huggingface dataset:
Title: Dreamy Strawberry Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 flour
- 2 eggs
- 4 water
- 1/2 frozen sliced strawberries in syrup
- 1 berries
- 3/4 butter
- 1/2 margarine
- 1 powdered sugar
- 1/2 vanilla
Instructions:
1. Mix together cake mix, jello, flour, eggs and water in a large bowl.
2. Beat at medium speed for 2 minutes.
3. Add 1/2 of the strawberries including 1/2 the syrup and beat 1 more minute.
4. Add the oil and beat 1 more minute.
5. Divide batter into 2 greased and floured 8 inch square or 9 inch round pans.
6. Bake at 350 for 35-40 minutes.
7. Cool slightly and remove from pans.
8. Cool completely.
9. Make frosting.
10. Beat margarine or butter until smooth.
11. Add the sugar alternating with the remaining half of the strawberries including the syrup beating until smooth.
12. Add vanila and mix well.
13. If frosting is too thick thin with a very small amount of milk or cream.
14. Frost cooled cake.
Title: Key West Cream Pie
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/4 baking soda
- 4 butter
- 2/3 granulated sugar
- 1 egg
- 2 key limes
- 1/2 buttermilk
- 6 cream cheese
- 1/3 powdered sugar
- 1 milk
- 1/2 vanilla
- 1/3 pecans
- 1/4 heavy cream
- 3/4 unsalted butter
- 1/3 vanilla
- 2 raspberries
- 1/4 strawberry
Instructions:
1. Preheat oven to 350*F (175*C). Grease or spray with non-stick cooking spray an 8-inch cake pan and set aside.
2. In a small mixing bowl, mix together the flour, baking powder, baking soda and salt; set aside.
3. In a large mixing bowl, cream butter and sugar and beat until blended.
4. Beat in the egg, lime zest, and juice.
5. Alternately stir into the creamed mixture the flour mixture and buttermilk mixing well.
6. Pour batter into prepared pan and bake for about 35 to 40 minutes or until wooden toothpick inserted in center comes out clean; allow cake to cool in pan for 5 minutes, turn cake out onto cooling rack and allow to cool completely.
7. For the raspberry cream, on medium speed of mixer, beat the cream cheese and powdered sugar together, add milk, and vanilla; gently fold raspberry preserves and pecans into cream mixture.
8. For the chocolate ganache, melt chocolate, cream & butter in double boiler over boiling water until melted and smooth; add vanilla, and whisk to combine.
9. To assemble, when the sponge cake is completely cool, cut in half with a bread knife to form 2 equal layers; remove "top" and spread bottom of cake with the raspberry cream, replace top and pour chocolate ganache over top allowing it to drip down the sides of cake.
10. Garnish with fresh raspberries and/or strawberries if desired.
11. Please note: Leftovers can be covered and stored in refrigerator.
Title: Pretty in Pink Panna Cotta
Ingredients:
- 1 1/2 plain yogurt
- 1/2 buttermilk
- 1 1/4 unflavored gelatin
- 2 sugar
- 2 vanilla bean
- 1 raspberries
- 1 -2
Instructions:
1. NOTE: You will need a small sieve or strainer.
2. Mix together the yogurt and the buttermilk in a medium bowl.
3. To create the gelatine, put the cold water into a small bowl and sprinkle the gelatine over it. Let that sit for 5 minutes, then put it in the microwave on regular power for 30 seconds.
4. In another little bowl; mix together the sugar and the vanilla bean paste.
5. Using your sieve, mash the 1 TBSP raspberries into the sugar-vanilla bowl to create a puree and keep the seeds out. Mash very hard until all of the raspberries are pureed then scrape the bottom of your sieve of any remaining puree.
6. Mix vanilla sugar and raspberry puree together well then pour in (little by little so it is tempered) your gelatine into the mix. Stir to blend.
7. Pour the raspberry mix into the yogurt mix and stir well. Pour the mix into little molds or teacups for a cute presentation.
8. Chill the dishes in the fridge for at least 3 hours or overnight.
9. Serve in cute dishes or you may unmold them by dipping the dishes into hot water for 1 second then invert onto a serving plate.
10. Garnish with the rest of the raspberries.
Title: Sandra Scalise Juneau's Cuccidata, Sicilian Fig Cookies
Ingredients:
- 2 dried figs
- 1 cinnamon
- 4 honey
- 2 orange zest
- 1/8 black pepper
- 5 all-purpose flour
- 3/4 vegetable shortening
- 3/4 sugar
- 1 -2 warm water
- 2 milk
- 1 powdered sugar
- 2
- 1/4
Instructions:
1. FIG FILLING:
2. Remove stems from figs. Rinse thoroughly in warm water to soften. Drain.
3. Season figs with cinnamon, mixing thoroughly. Coat with honey, then add orange zest and black pepper, blending thoroughly. Grind fig mixture, using an electric meat grinder (not a food processor), to a fine texture.
4. After mixture is ground, mix thoroughly to blend all ingredients. Separate into 1- or 2-pound packages, wrapped in plastic food wrap and sealed in plastic bags. (Keep several weeks, refrigerated, or freeze for up to 6 months.
5. CUCCIADATA DOUGH:
6. Add shortening to flour and blend (by hand or food processor) to a cornmeal texture.
7. In another bowl, add warm water (not boiling) to sugar to dissolve. Gradually add sugar/water to flour mixture, blending until dough forms a ball. If dough is too dry, gradually add more water as needed. Cover and let dough rest for 10 minutes.
8. Separate dough into workable-sized balls, about 3 inches across. Knead each ball to a smooth texture and return to bowl. Cover again; let dough rest several more minutes.
9. Roll a 2-inch ball of dough to the thickness of pie pastry. Cut dough into strips about 4 inches wide by 12 inches long. Shape a piece of the fig filling into a rope about ½ inch wide and 12 inches long. Center the rope on a strip of pastry. Fold sides of pastry over filling, overlapping dough slightly. Turn over with seam side down and pat lightly to flatten.
10. With a sharp small knife, cut the rope at an angle into 1-inch long bars, cutting slits in sides and one on top to allow for thorough cooking. Place on cookie sheets. Bake in a preheated 250-degree oven for about 20 to 30 minutes, until cookies are slightly browned on the bottom only.
11. Allow to cool before icing.
12. ICING:
13. Add almond flavoring to milk and gradually blend into sugar, mixing to a smooth paste. Icing should be the texture of heavy cream.
14. Working over a small bowl, spoon icing onto each (cooled) cookie. Let excess drip into the bowl. Let cookie dry slightly before sprinkling with colored non-pareils.
15. Cookies must dry completely before packaging.
Title: Grilled Bananas Foster
Ingredients:
- 3/4 light brown sugar
- 1/2 rum
- 1/2 butter
- 4 bananas
- 1/2 cinnamon
- vanilla ice cream
Instructions:
1. Preheat the grill to medium.
2. Tear off four 8 inch squares of aluminum foil and fold each in half.
3. On the bottom half of each square place 2 tablespoons brown sugar, 2 tablespoons rum, 2 tablespoons butter and 1 sliced banana. Sprinkle with cinnamon.
4. Fold the folded edge over to form a packet and crimp the edges to seal well.
5. Repeat with the remaining ingredients (Can be prepared ahead but only up to one hour at room temperature).
6. Grill the packets about 5 minutes. Cool slightly and then carefully open the packets over a bowl of ice cream!
Title: You won't believe it's low fat CHOCOLATE BAVARIAN for one
Ingredients:
- 4 skim milk powder
- 1 sugar substitute
- 1 gelatin
- 2
- 1
Instructions:
1. Add 1/2 cup cold water to a saucepan.
2. Sprinkle gelatin on top and leave for several minutes.
3. On LOW HEAT, stir gelatin until dissolved.
4. Add cocoa powder and sweetener, and stir until dissolved.
5. Do not allow it to boil.
6. Add in milk powder and stir.
7. Last but not least, remove the pan from heat and stir in chocolate chips until melted.
8. Pour into a 3/4-cup ramekin through a sieve (to remove any lumps) and chill for several hours until set.
9. Just before serving, run a knife around the edge of the ramekin.
10. Unmould the bavarian onto a plate, giving it a gentle shake if necessary.
Title: Moist Gingerbread Cake
Ingredients:
- 1/3 unsalted butter
- 1/2 applesauce
- 1 canned pumpkin puree
- 2 egg
- 1/3 unsulphured molasses
- 1 golden syrup
- 1 honey
- 1/4 ground ginger
- 1 ground cinnamon
- 1/4 ground cloves
- 2 all-purpose flour
- crystallized ginger
Instructions:
1. Preheat the oven to 350°F Grease a loaf tin with a little vegetable oil and line with baking paper.
2. In a large saucepan over a medium heat, gently stir the butter, sugar, syrup and black treacle together until the butter is melted.
3. Remove from the heat and stir in the cloves, cinnamon, ginger and bicarbonate of soda. Beat in the egg and pumpkin purée, then the malted milk powder, and finally stir in the flour. Pour the batter into the prepared tin and bake for 10 minutes.
4. After 10 minutes, quickly pull the tin out of the oven and sprinkle the chopped crystallised ginger down the centre, then return it to the oven for a further 35 minutes. Let the loaf cool for 10 minutes in the tin before transferring it to a wire rack to cool completely.
Title: Tuscan Apple Cake With a Crackly Meringue
Ingredients:
- 2 unbleached all-purpose flour
- 1 1/2 sugar
- 3/4 salt
- 3/4 unsalted butter
- 1 milk
- 1 vanilla
- 2 lemon, zest of
- 3 eggs
- 1 unbleached all-purpose flour
- 2 baking powder
- 1 apples
- 2 sugar
Instructions:
1. Place the rack in center of the oven and preheat to 375°F Grease and flour a 9-inch springform pan. In a large bowl, with your fingertips, rub together the first measure of flour, the 1 1/2 cups sugar, salt, and butter until crumbly. Remove 1 cup of the crumbs and press them onto bottom of the springform pan and about 1/2-inch up the sides, making a crust about 1/8-inch thick.
2. Make a well in the remaining crumb mixture. Pour into it the milk, eggs, vanilla, lemon zest, the second measure of flour, and baking powder. With a whisk, blend this mixture thoroughly without incorporating the crumbs. Then with a wooden spoon stir in the crumbs until well blended but still a little lumpy. Fold in the apples. Scrape the batter into the pan.
3. Beat the egg white until foamy. Beat in the 2 tablespoons sugar until whites barely stand in peaks. Zigzag it over the top of the batter, leaving 2/3 of the batter uncovered.
4. Bake 65 to 75 minutes, or until a knife inserted in the center comes out clean.
5. Remove from oven and cool 30 minutes on a wire rack. Slip off sides of the pan and finish cooling cake. Serve at room temperature. Covered in plastic wrap, the cake holds well at cool room temperature for 2 days. It keeps a week in the refrigerator. Warming in the oven makes it even tastier.
Title: Norwegian Apple Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 apples
- 1 1/3 sugar
- 2 -3 cinnamon
- 1/2 nutmeg
- 1
Instructions:
1. Prepare cake mix as directed.
2. Pour into 13 x 9" inch pan.
3. Drop apple slices into batter.
4. Mix sugar, cinnamon and nutmeg together and sprinkle over batter.
5. Bake 45 minutes at 350F degrees.
Title: Nana's German Apple Cake
Ingredients:
- 3/4 butter
- 1 sugar
- 1 vanilla bean paste
- 2 flour
- 1 baking powder
- 1/8 ground nutmeg
- 1 salt
- 1 egg
- 1 apples
- 2 cinnamon
- turbinado sugar
Instructions:
1. Cream the butter, sugar and vanilla extract.
2. In a seperate bowl mix together the flour, salt, baking powder and nutmeg.
3. Slowly add the dry ingredients into the mixer with the creamed butter and mix.
4. Add the eggs and mix until everything is fully incorporated.
5. Roll dough into a ball and chill in the fridge for 1 hour.
6. Peaheat oven to 350°F.
7. Put half of dough into a greased and flowered 9 in round baking pan or pie pan and press down to pack.
8. Cover with chopped apples.
9. Cover with the rest of dough and sprinkle with cinnamon and turbinado sugar.
10. Bake for about 50-60 minutes at 350°F or until the top becomes golden brown.
Title: Toblerone Souffle
Ingredients:
- 2 unsalted butter
- 2 all-purpose flour
- 1 chocolate
- 8 honey
- 1 eggs
- 3 salt
- 4 sugar
- 1/4 powdered sugar
- 1
Instructions:
1. Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
2. Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
3. Preheat oven to 400°F Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.).
4. Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.
Title: Lightened-Up Dream Whip Pie
Ingredients:
- 2 skim milk
- 2 3/4 vanilla
- 1 sugar free fat free instant pudding mix
- 2 reduced fat graham cracker crust
- 1
Instructions:
1. Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high 6 minutes or until topping thickens and forms peaks.
2. Add remaining 1-3/4 cups milk and pudding mixes; beat on low speed until mixed.
3. Beat on high speed 2 minutes, scraping bowl occasionally.
4. Spoon into pie shell.
5. Refrigerate at least 4 hours.
6. Garnish as desired.
7. Store leftover pie in refrigerator.
Title: Molasses Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/4 white sugar
- 1 baking soda
- 1 ground ginger
- 1/4 ground cloves
- 1/2 salt
- 1/2 Crisco shortening
- 1 egg
- 1/4 molasses
- 3/4 oatmeal
Instructions:
1. Sift all dry ingredients to gether except oats.
2. Melt crisco and let cool.
3. Add egg, molasses, Combine well with the melted shortening.
4. Add all dry ingredients, mix well.
5. Add oats.
6. Mix well.
7. Roll into balls and flatten with a sugared glass bottom.
8. Bake 350 Degrees F.
9. Bake 10- 11 minutes for chewy cookies Bake 12- 13 minutes for hard crisp cookies.
10. Watch cookies as they will change quickly the las t few minutes.
Title: Peppermint Chocolate Cookies
Ingredients:
- 1
- 14
Instructions:
1. PREHEAT oven to 350° F. Place sheets on lightly floured cutting board.
2. PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object.
3. CUT each sheet into thirds lengthwise and then each third into 6 pieces. You will have a total of 18 per sheet. Sprinkle each sheet with half of crushed peppermint. Gently press into dough. Place each piece 2 inches apart on ungreased baking sheets.
4. BAKE for 8 to 9 minutes or until cookies are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight container.
Title: Bienenstich
Ingredients:
- 6 eggs
- 2 sugar
- 1 vanilla
- 3 baking powder
- 2 3/4 flour
- 1 1/4 milk
- 3 butter
- 3/4 brown sugar
- 4 1/2 butter
- 4 1/2 coconut
- 1 icing sugar
- 1 1/2 vanilla
- 1
- 2
- 1
Instructions:
1. Beat eggs a little, add sugar gradually and beat for about 7 minutes.
2. Add vanilla.
3. Mix flour and baking powder; add to egg mixture.
4. Scald milk, remove from heat and add butter.
5. Add to egg mixture and stir well.
6. Oil and flour large cookie sheet (10 x 15), and spread batter evenly.
7. Bake at 350 deg.F until golden brown (approx. 15 - 20 minutes).
8. Prepare topping for cake: melt butter, add sugar and remaining ingredients.
9. Spread on cake and broil until golden brown.
10. Cool.
11. Put the cake with pan into the freezer for at least 1/2 - 1 hour. After the cake is removed from the pan, using a large sharp knife, cut the cake in half horizonally.
12. Spread the lower layer with the whipped cream filling and replace the upper half of cake.
13. The cake can be stored in the pan till ready to serve.
14. You can freeze this cake and it will always taste fresh.
Title: Chocolate Fudge Brownie Cake
Ingredients:
- 1 eggs
- 3 chocolate fudge brownie ice cream
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease bottom of 13x9, glass baking dish.
3. In a bowl using an electric mixer, blend the cake mix, eggs and melted ice cream low speed for 30 seconds.
4. Scrape sides of bowl.
5. Then mix on medium speed for 2 minutes more.
6. Fold in chocolate chips.
7. Pour into pre-greased dish.
8. Bake for 35-45 minutes.
9. Check with toothpick after 35 minutes.
10. Cake is done when toothpick comes out clean.
11. Cool in pan for 10 to 15 minutes.
12. Flip on to wire rack and cool completely before frosting.
Title: Suet Crust
Ingredients:
- 1/2 flour
- 1/8 salt
- 1/2 baking powder
- 4 suet
- water
Instructions:
1. sift flour, salt and baking powder.
2. grate suet.
3. rub flour mix and suet together.
4. use water to bring together.
Title: Nanna's Bread Pudding
Ingredients:
- 1 1/2 salt
- 1/4 milk
- 3 butter
- 1 eggs
- 2 vanilla
- 1/2 sugar
- 2/3 nutmeg
- 1/2 cinnamon
- 1
Instructions:
1. Combine crumbs, hot milk, eggs, sugar, salt, nutmeg, cinnamon and butter. Mix well.
2. Add vanilla and mix.
3. Turn into greased 8x8 baking pan.
4. Bake at 350° for 35 to 40 minutes or until firm.
5. Double to make a full cake sheet.
Title: Almond Crumb Crust
Ingredients:
- 1 1/2 sugar
- 2 -3 salt
- 1/4 unsalted butter
- 1/3
Instructions:
1. Preheat oven to 350 deg. F.
2. Combine almond meal, sugar, and salt (if using) in a small bowl. Pour in melted butter and stir till just combined. Press into the bottom and up the sides of a 10" springform pan (or muffin tins, depending on what you're making).
3. Bake crust for 10-15 minutes, till golden. Cool completely before filling.
Title: TENERINa CAKE
Ingredients:
- 200 dark chocolate
- 100 butter
- 4 eggs
- 80 sugar
- 50 plain flour
- 1 salt
- 1/4 icing sugar
Instructions:
1. preheat oven to 180 Celsius grease and line bottom of a 20 cm spring form tin.
2. in a heat proof bowl over a pot boiling water, melt the butter and chocolate. put aside.
3. using an electric mixer, beat the egg yolks with 40 grams of the sugar until fluffy.
4. add the chocolate and beat until well combined.
5. add the flour.
6. using a clean bowl and beaters, beat the egg white with the other 40 grams of sugar and the salt. beat till stiff.
7. fold the whites into the chocolate mixture.
8. pour into tin.
9. cook for 30 minutes.
10. cool in tin for 5 minutes then remove to wire rack to cool completely. will shrink down on cooling.
11. dust with icing sugar to serve.
Title: Chocolate Caramel Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 sugar
- 1 light brown sugar
- 1 unsalted butter
- 4 eggs
- 6 buttermilk
- 1 vanilla extract
- 1 unsalted butter
- 9 cream cheese
- 1/4 vanilla extract
- 1 powdered sugar
- 1 butter
- 3 sweetened condensed milk
- 14
- 1/2
- 14
Instructions:
1. Cake:.
2. Preheat over to 350 (this is standard but in my electric oven 335 is better).
3. Grease and flour two 9" round pans.
4. Melt chocolate in microwave until smooth (about 2 min) Allow to cool to lukewarm.
5. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Bake for 30-40 minute Remove from pan and cool on wire rack.
6. Caramel topping:.
7. While cake is baking, prepare the caramel topping. Melt the butter and caramels in saucepan over low heat. Once melted, add condensed milk. Stir completely. Keep on low heat until ready to use, stirring regularly.
8. Chocolate frosting:.
9. Chop semisweet chocolate.
10. Place in saucepan with butter over low heat until melted. Cool to lukewarm.
11. Beat cream cheese in large bowl until fluffy.
12. Add chocolate to cream cheese. Mix.
13. Add vanilla extract. Mix.
14. Gradually add powdered sugar, beating until well blended and smooth.
15. Once cake has cooled, frost bottom layer with chocolate frosting. Once frosted dribble hot caramel over bottom layer. Add top layer of cake. Frost with chocolate frosting. Dribble caramel over top layers.
16. Prepare for sugar high.
17. Delicious warm but if you aren't serving within a couple hours you will want to refrigerate due to the cream cheese.
Title: Betty Sterner's Red Velvet Cake and Icing
Ingredients:
- 1 1/2 sugar
- 1/2 eggs
- 2 salt
- 2 vanilla
- 2 baking soda
- 1/4 vinegar
- 1 flour
- 1 buttermilk
- 1 flour
- 2 1/2 milk
- 1 sugar
- 5 butter
- 1 vanilla
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare a 13 x 9 x 2 inch pan.
3. Cream together the sugar and the Crisco.
4. Add the eggs to this and mix well.
5. Slowly add in the red food coloring, cocoa, salt and vanilla.
6. Dissolve the baking soda in the vinegar.
7. Add to the above mixture and beat well.
8. Alternate the additions of the sifted flour and buttermilk.
9. Bake for approximately 35 minutes.
10. TO MAKE THE ICING:.
11. While the cake is baking, on the stove, cook the flour and milk until stiff.
12. Set aside until it cools.
13. Cream the sugar, butter and vanilla well.
14. Add to the cooked flour and milk and beat for 15 minutes.
15. When you are done with the cake, it should be kept in the refrigerator.
Title: Chocolate-Dipped Fruit Wreath
Ingredients:
- 6 shortening
- 1 fresh mint leaves
- 6 fresh rosemary
- 1 orange
- sugar
Instructions:
1. Line a cookie sheet with wax paper.
2. Wash and dry fruit. Slice star fruit.
3. Heat chocolate ships and shortening in a small pot over low heat, stirring often until smooth. Remove from heat.
4. Dip HALF of each fruit piece in chocolate. Place on waxed paper. Refrigerate 30 minutes.
5. Arrange fruit on a serving plate in the shape of a wreath. Garnish with fresh rosemary and/or fresh mint leaves by inserting sprigs into the "wreath" then top with an orange peel bow.
6. Orange Peel Bow: Using a channel knife, cut a long strip of orange peel. Roll or sprinkle with sugar the arrange into a bow on top of the wreath.
Title: Pumpkin Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/2 canned pumpkin puree
- 1/4 nutmeg
- 1 orange
- 1/2 vanilla extract
- 3 1/2 confectioners' sugar
Instructions:
1. Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed.
2. Beat in sugar until frosting is fluffy.
3. Use it to frost gingerbread cupcakes or any number of delicious desserts!
Title: Lemon Sponge Pudding
Ingredients:
- 1 sugar
- 1/3 all-purpose flour
- 1/4 salt
- 1 1/2 fresh lemon rind
- 1/3 lemon juice
- 3 2% evaporated milk
- 1 frozen raspberries
- 3 cornstarch
- 1
Instructions:
1. Pudding----------------.
2. Combine sugar, flour and salt in large bowl.
3. Stir in lemon rind, lemon juice, egg yolks and evaporated milk.
4. Beat egg whites in a small bowl until stiff peaks form.
5. Fold into lemon mixture.
6. Pour into lightly greased 8 cup baking dish.
7. Place dish in larger pan and fill with hot water to 1 inch depth.
8. Bake at 350 degrees for 40 to 45 minutes, or until top is set and golden brown.
9. Serve warm with raspberry sauce.
10. Sauce------------------.
11. Press raspberries through sieve to remove seeds and puree berries.
12. Combine raspberry puree and corn starch in a small saucepan.
13. Cook, stirring constantly, over medium heat until mixture boils and thickens.
14. Spoon warm sauce over individual servings of pudding.
Title: Banana Yogurt
Ingredients:
- 2 bananas
- 16 plain yogurt
- vanilla yogurt
- ground cinnamon
- nutmeg
Instructions:
1. Buzz the bananas and yogurt up together in an electric blender or food processor until smooth.
2. Spoon into dessert dishes and chill for 30 minutes.
3. Dust lightly with cinnamon or nutmeg and enjoy.