lumicero/recipes-ing2inst huggingface dataset:
Title: 4 Milk Mexican Flan
Ingredients:
- 1 sugar
- 1 evaporated milk
- 1 sweetened condensed milk
- 3/4 eggs
- 3 vanilla extract
- 3
- 2
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Bring a tea kettle of water to a boil.
3. Make the caramel: Have ready a 9-inch glass pie plate and a pair of potholders or oven mitts.
4. Pour the sugar into a small, heavy saucepan. Set it over medium-low heat until the sugar starts to liquefy and form clumps.
5. Stir slowly and constantly; the sugar will eventually liquefy completely, then begin to color. Pay careful attention to the caramel at this point; once it starts to color it will darken quickly.
6. Pull the pan from the heat when the caramel is the color of a bright, shiny penny. Scrape all the caramel into the pie plate, put on the mitts and grab the pie plate firmly. Carefully but quickly rotate so the bottom and halfway up the sides of the plate are coated with caramel.
7. Set the prepared pan into a shallow roasting pan.
8. Make the filling: Combine the evaporated milk, condensed milk, milk, eggs, yolks, and vanilla in a blender jar. Blend on very low speed just until the eggs are blended, a few seconds.
9. Add the Media Crema and blend a few seconds until smooth. Let stand for a minute then scoop off any foam that rises to the surface.
10. Put the roasting pan with the caramel-lined pie plate in the oven. Pour the custard mix into the pie plate.
11. Carefully pour enough water from the tea kettle into the roasting pan to come halfway up the side of the pie plate.
12. Bake until the center of the flan is set, about 35 minutes. Remove from the oven and cool to room temperature in the water bath.Refrigerate until completely chilled, at least 2 hours or up to 1 day.
13. To serve, center a large plate over the flan and, with one quick flip invert the flan over the plate. Give it a few seconds—the flan will slip right out of the mold and onto the plate. Scrape any caramel left in the mold over the flan. Serve chilled.
14. Be extremely careful when working with caramel: By the time the caramel is brown enough to pour into the mold it will be very hot—much hotter than boiling water. Handle the pot and pie plate carefully and, when tilting the pan, keep it at arm’s length from you.
Title: Cherry Cream Cheese Dessert
Ingredients:
- 3/4 graham cracker crumbs
- 2 granulated sugar
- 2 butter
- 8 cream cheese
- 14 sweetened condensed milk
- 1/3 lemon juice
- 1 vanilla extract
- 21 cherry pie filling
Instructions:
1. In a bowl, combine cracker crumbs, sugar and butter.
2. Divide graham cracker crumb mixture among 8 dessert dishes, about 4 rounded teaspoonfuls in bottom of each dish.
3. In a small mixing bowl, beat cream cheese until smooth.
4. Gradually add milk until blended.
5. Beat in lemon juice and vanilla.
6. Spoon 1/4 cup into each dish.
7. Top with pie filling, about 1/4 cup in each.
Title: Chocolate Chulent
Ingredients:
- 1 instant chocolate pudding mix
- 3 eggs
- 4 soymilk
- 1 sour cream
- 2 chocolate bars
- 3/4 vanilla
- 1 cocoa powder
- 1
Instructions:
1. First, gather all the ingredients and triple-check that they're parve - you don't want to treif up your fleishig crock pot with a dairy product! All of the ingredients above are easy to find in any large supermarket - *except* the pareve tofutti sour cream. If you can't find it, you can use Rich's Whip or other parve whipping 'cream' product, or peanut butter (if no one is allergic!), or simply extra oil and extra pudding mix.
2. Place a plastic liner bag in a three - four quart slow cooker and turn it to 'high.' Make sure you use the liner or a plastic cooking bag - unless you want to spend an hour Saturday night scrubbing the crock pot!
3. Mix all of the ingredients in a bowl, by hand, until the mix reaches a uniform consistency. If it seems too dry and stiff, add a little extra soy milk or water. If it seems too loose, a little flour or extra chocolate pudding mix should do the trick.
4. Pour the mixture into the cooker, and leave it on high for about one hour.
5. After one hour, or, if preparing this dish for Shabbos, at candle-lighting time, turn the cooker to 'low.'.
6. Keep an eye on it - it should take about three-four hours more, which should be right on-time for the end of your Friday night meal.
7. Despite what the dairy versions of this recipe I've seen suggest, DO NOT try to leave it overnight. It will turn sour and become inedible.
8. You can control the consistency to your taste. If you prefer it really gooey and mushy, turn the cooker to 'warm' after two-three hours. If it is Shabbos, you can take the ceramic pot out of the metal base unit and place it immediately crosswise on top of the base (without putting it down first) - that will keep it warm but stop the baking process. This trick also works well if you forgot to change the setting to 'low' before Shabbos.
9. Feel free to double or triple the recipe - but if you use a huge crock pot, you can expect the center to remain gooey unless you stir it during the cooking process, which is not permitted on Shabbos. That's not necessarily a problem - people who want well-done can be served from the edges, and people who want mush get the middle. With a large crowd, you will almost always find some in each group.
Title: Orange Pumpkin Poppy Seed Cake
Ingredients:
- 1 pumpkin
- 1 eggs
- 3 poppy seeds
- 2/3
- 2 -4
Instructions:
1. Combine cake mix, pumpkin, eggs and orange juice. Beat on low speed of mixer until moistened.
2. Beat on medium speed for 2 minutes.
3. Add poppy seeds; mix until blended.
4. Pour into 2 greased and floured 9 inch layer pans.
5. Bake for 28-31 minutes at 350 degrees. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
6. Frost with your favorite cream cheese icing.
Title: Magical Diabetic Peanut Butter Cookies
Ingredients:
- 1/4 margarine
- 1 peanut butter
- 1/4 egg substitute
- 2 honey
- 1/2 vanilla extract
- 1 Splenda sugar substitute
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
Instructions:
1. Preheat oven to 350° F.
2. In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
3. Add egg substitute, honey and vanilla.
4. Beat on high speed for approximately 1½ minutes.
5. Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
6. In small bowl, combine flour, baking soda and salt.
7. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1½ minutes (mixture may be crumbly).
8. Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" apart.
9. Flatten each ball with a fork, pressing a crisscross pattern into each cookie.
10. Bake 7-9 minutes or until light brown around the edges.
11. Cool on wire rack.
Title: Tropical Fruit With Caramelised Limes
Ingredients:
- 1 papaya
- 1 pawpaw
- 1 pineapple
- 3 limes
- 60 maple syrup
- 1 olive oil flavored cooking spray
- 150 basil leaves
- 2 sour cream
- maple syrup
Instructions:
1. For Maple Syrup Cream, combine sour cream and 2 Tbsp maple syrup in a small bowl and set aside.
2. Brush all fruit with maple syrup (NOT with the Maple Syrup Cream).
3. Heat barbecue to high (or coals to very hot) and spray grill with olive oil spray. Cook all fruit on tray, turning frequently and basting with syrup, for 2 minutes, until fruit starts to turn golden. Transfer to a platter and set aside.
4. To serve, place papaya, pawpaw and pineapple on a plate with limes for squeezing over. Sprinkle with basil and extra maple syrup, and accompany with Maple Syrup Cream.
Title: Raspberry Upside Down Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 raspberries
- 1 1/3 sugar
- 2
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Prepare cake mix according to pkg directions.
3. Pour into 2 greased and floured 9" cake pans.
4. Divide raspberries over top of cake mix.
5. Sprinkle sugar over raspberries.
6. Gently pour whipping cream over the top.
7. Bake for 25-30 minutes in a 350° oven.
8. Let stand for 10 minutes.
9. Invert onto serving plates to serve.
Title: Eggless Butterless Cake
Ingredients:
- 2/3 water
- 1 cinnamon
- 3 nutmeg
- 1/2 sugar
- 2 ground cloves
- 1/2 baking soda
- 1 salt
- 1/2 raisins
- 2 pecans
- 1 flour
- 3 1/2 - 4
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease & flour a 9x13-inch baking dish.
3. Mix Crisco, water, raisins, and spices. Bring to a boil for ten minute then let cool. Next dissolve 1 teaspoon soda in ½ cup boiling water and add to mixture. Add enough flour to make a stiff batter (3 ½ - 4 cups). Put in the glass baking dish.
4. Bake in the preheated oven for 40 minutes. Test in middle.
Title: Banana Chocolate Chip Birthday Sheet Cake
Ingredients:
- 2 bananas
- 1/2 sour cream
- 4 eggs
- 1 orange zest
- 1 vanilla
- 4 cake flour
- 1 1/2 sugar
- 5 baking powder
- 1 baking soda
- 1 salt
- 1 butter
- 1 chocolate chips
- 1 butter
- 5 icing sugar
- 2/3 white vanilla
- 1
Instructions:
1. Set oven to 350 degrees (oven rack to center position).
2. Grease a 13 x 9-inch baking pan, then line bottom with parchment or waxed paper.
3. In a small bowl beat bananas with sour cream until smooth.
4. Beat in eggs, orange zest and vanilla until smooth (about 2 minutes).
5. In a large bowl whisk together flour, sugar, 5 teaspoons baking powder, baking soda and salt; add in the soft butter and HALF of the banana/sour cream mixture; beat until smooth.
6. Using a wooden spoon add in the remaining banana mixture then the chocolate chips.
7. Transfer to prepared baking pan.
8. Bake for about 40-45 minutes, or until the cake tests done.
9. Let cook in the pan for about 15 minutes, then run a knife around the edges of the cake.
10. Invert onto a rack, then peel off the paper.
11. Invert to another rack to cool completely.
12. In a large bowl combine all the icing ingredients; beat until smooth adding in more icing sugar if needed to create desired texture.
13. Spread on cooled cake.
Title: Berry Cream Dessert
Ingredients:
- 1 strawberry gelatin
- 1 raspberry gelatin powder
- 2 boiling water
- 2 cold water
- 1 fresh strawberries
- 1 Cool Whip
- 2
- 1
Instructions:
1. In a large bowl, dissolve strawberry and raspberry gelatin in boiling water. Stir in cold water and both yogurts. Stir until well blended. Chill until mixture is syrupy, about 1 hour.
2. Fold in strawberries and whipped topping. Spoon into individual dishes. Chill until firm, about 4 hours.
3. Garnish with fresh berries if desired.
Title: Mint Meringue Kisses --- W D
Ingredients:
- 3 cider vinegar
- 1/2 distilled white vinegar
- 3/4 sugar
- 1 Splenda granular
- 15
Instructions:
1. NOTES:
2. I used green starlight mint candies and I used only 14. The amount is up to you.
3. I also used 1 drop green food color.
4. As in working with egg whites always make sure you bowl is ABSOLUTELY clean and free of grease.
5. What you use for lining your pans is up to you.
6. Position racks to divide oven in thirds and heat to 200ºF.
7. Use 2 large baking sheets lined with quick-release foil or silicone pad or parchment paper or brown wrapping paper(paper bag).
8. You will also need a large party or deco bag with large star tip.
9. Beat egg whites and cream of tartar(or its substitute as stated)in large bowl with medium speed mixer until sof peaks form.
10. Gradually add the sugar 1 Tbs at a time until incorporated.
11. Switch speed to high and beat for 3-4 minutes, scraping down sides of bowl with rubber(silicone) spatula until stiff and shiny peaks form.
12. Add in extract and food color to desired shade.
13. Spoon into pastry bag with star tip and squeeze out a 1 1/2 inch wide rosette, 1 inch apart on the baking sheets.
14. Lightly sprinkle tops with crushed starlight mints.
15. Bake 3 to 3 1/4 HOURS until meringues are dry and crisy all the way through.
16. Cool on sheets on racks and remove from lining when cool.
17. STORE:
18. Airtight at cool room temp up to 2 months.
19. Any moisture will wilt them.
Title: Peach Crisps for 2
Ingredients:
- 4 walnuts
- 2 brown sugar
- 2 allspice
- 1 1/2 walnut halves
- 1/8
- 4
Instructions:
1. Heat oven to 350 degrees.
2. Place peach halves cut sides up in ungreased baking dish.
3. Mix chopped walnuts, sugar, orange peel and allspice; sprinkle on peaches.
4. Bake until hot, about 20 minutes.
5. Serve warm, top each with walnut half and, if desired, vanilla ice cream.
Title: Banana, Honey & Cinnamon Muffins
Ingredients:
- 2 butter
- 1 self-raising flour
- 1/2 baking powder
- 1 bicarbonate of soda
- 1 ground cinnamon
- 1/2 salt
- 75 brown sugar
- 1/2 butter
- 2 milk
- 1 honey
- 2 vanilla essence
- 1 eggs
Instructions:
1. Preheat oven to 180ºC. Grease 12 x 1/3 cup (80ml) muffin pans with melted butter or line with paper cases.
2. Sift flour, baking powder, bicarbonate of soda, cinnamon and salt into a large bowl. Stir in sugar.
3. Combine melted butter, milk, honey, vanilla, eggs and mashed banana in a large jug. Whisk until well combined.
4. Make a well in the centre of dry ingredients. Add egg mixture, stir until just combined (do not overmix).
5. Spoon mixture into muffin pans.
6. Bake for 20 minutes or until cooked through when tested with a skewer.
7. Cool in pans for 5 minutes, turn onto a wire rack to cool.
Title: Swedish Heirloom Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 powdered sugar
- 1/2 salt
- 2 all-purpose flour
- 1 water
- 1 vanilla
- 1 1/4 powdered sugar
Instructions:
1. Cream shortening and butter at medium speed of an electric mixer until light and fluffy.
2. Add 1 cup powdered sugar and salt and mix well.
3. Stir in flour.
4. Add water, vanilla, and almonds, stirring well.
5. Shape dough into 1-inch balls (I use small cookie scoop).
6. Place on ungreased cookie sheets.
7. Press down lightly on dough with bottom of glass or measuring cup.
8. Bake at 325° for 12 minutes or until done.
9. (Cookies will still be light).
10. Dredge warm cookies in powdered sugar.
Title: Candy Cookie Jar Mix
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1 baking soda
- 1 flour
- 2
Instructions:
1. Combine all ingredients in a medium bowl.
2. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed.
3. Store in an airtight container.
4. Attach this to the Jar.
5. Candy Cookies.
6. Makes 3 dozen cookies.
7. 1 cup unsalted butter or margarine, softened.
8. 1 large egg.
9. 1 package Candy Cookie Mix.
10. 1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks).
11. Preheat oven to 350 degrees F.
12. In the large bowl of an electric mixer, beat the butter until it is smooth.
13. Add the egg, and continue beating until the egg is combined.
14. Add the Candy Cookie Mix and candy bar chunks and blend on low just until the cookie mix is incorporated.
15. Form the cookies into 1 1/2-inch balls& place them 2 inches apart on an ungreased cookie sheet.
16. Bake for 10 to 12 minutes, until golden on the edges.
17. Remove from oven, and cool on cookie sheet for 2 minutes.
Title: Southern Pecan Mist
Ingredients:
- 12 eggs
- 3 1/2 powdered sugar
- 1/2 salt
- 3 pecans
Instructions:
1. Beat egg whites and salt until foamy. Gradually add sugar and continue beating until stiff but not dry. Beat yolks until thick, fold into whites. Gently fold in pecans.
2. Bake in tube ban at 350º for 50 minutes.
Title: Easy Meringue
Ingredients:
- 4 white sugar
- 1 - 1 1/2 vanilla extract
- 1
Instructions:
1. If using whole eggs, separate whites from yolks and put in a bowl.
2. Beat whites for 3-5 mins by hand.
3. Put whites, sugar, and vanilla in a mixer and begin beating on speed 4 or 6.
4. Beat for 15-20 minutes or until very thick, stiff, white, and creamy.
5. Put on your favorite food or store in the refrigerator for up to a week.
Title: Creamy Strawberries
Ingredients:
- 1/2 Cool Whip
- 1/2 sour cream
- 3 strawberries
- 2 brown sugar
- mint sprig
Instructions:
1. Beat cream until stiff.
2. Fold in sour cream, liqueur or OJ concentrate.
3. Place berries in individual bowls.
4. Spoon cream mixture over top.
5. Sprinkle with brown sugar and garnish with mint.
Title: The Best Pistachio Dessert Ever!
Ingredients:
- 1 flour
- 1/2 pecans
- 1/2 margarine
- 1 cream cheese
- 2 milk
- 1 icing sugar
- 1 instant pistachio pudding mix
- 1
- 5
Instructions:
1. Crust: Put flour and butter into bowl. Mix until crumbly. Stir in pecans.
2. Press into ungreased 8x8 or 9x9 pan.
3. Bake at 350 F for 15 minute Cool.
4. Filling:.
5. Mix cheese and sugar together well. Spread over cooled shortbread crust.
6. Beat pudding mix with milk until thickened. Pour over cheese-sugar layer.
7. Chill a few minutes to firm.
8. Whip Cream until stiff. Spread over pudding layer.
9. Sprinkle with slivered almonds.
Title: Spiced Three Sugar Apple Crumble
Ingredients:
- 6 cooking apples
- 2 tart green apples
- 1 mace blade
- 6 cloves
- 1 cinnamon stick
- 4 caster sugar
- 1 orange, zest of
- 6 plain flour
- 2 granulated sugar
- 2 light muscovado sugar
- 2 demerara sugar
- 4 unsalted butter
Instructions:
1. Peel 1/4 and core the apples.
2. Cut them into slices and place in bottom of an earthenware dish.
3. Grind the spices together in a mortar.
4. Add caster sugar to the spice mix and stir well.
5. Add the finely grated zest of the orange and pour mix over apples and turn them well to coat. (If possible do this 1 hour before cooking).
6. Rub or process the flour, 3 sugars and butter together until mix is sandy textured.
7. Pile over the apples, smooth the surface and cook for 45 minutes until browned.
8. Rest for a few minutes before serving and serve with pouring cream.
Title: Palmiers for Valentine's Day
Ingredients:
- 2 granulated sugar
- 1/8 coarse salt
- 2 puff pastry
Instructions:
1. Preheat oven to 450 degrees F.
2. Combine the sugar and salt together.
3. Pour 1 cup of the sugar on a flat surface.
4. Use one sheet of the puff pastry and pour 1 cup of the sugar over the top and spread out evenly with your hands.
5. Use a rolling pin to press the sugar into the dough, until it's 13 by 15 rectangle.
6. Turn the dough over and press the sugar on the other side as well, you want the dough to be completely covered with the sugar on both sides. There will be extra sugar left on the board.
7. Fold the sides of the square towards the center so they go halfway to the middle Fold them again so the two folds meet exactly at the middle of the dough, then fold 1 half over the other half as though closing a book, you will have 6 layers.
8. Slice the dough into 3/8-inch slices and dip both cut sides in the sugar to ensure a good coating.
9. Place the slices, cut side up, on a baking sheet lined with parchment paper.
10. If you choose, sprinkle generously the colored sugar on each piece.
11. Continue with the second sheet of pastry as above.
12. Bake the cookies for about 8-10 minutes until brown on the bottom.
13. Transfer immediately to a baking rack to cool completely, before they stick.
14. Store in an airtight container. You can freeze them at this point as well.
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Title: Luscious Mandarin Orange Cake
Ingredients:
- 1 walnuts
- 1/2 mandarin orange segments
- 1/2 eggs
- 1 crushed pineapple
- 4 vanilla flavor instant pudding and pie filling mix
- 1
- 1/2 - 1
- 1
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan, or lightly spray.
2. In large bowl, beat cake mix, oil, walnuts, orange segments, and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.
Title: Easy Baklava
Ingredients:
- 2 walnuts
- 3 -4 pistachios
- 1/2 sugar
- 1 cinnamon
- 2 honey
- 2 margarine
- 2 butter
- lemon juice
Instructions:
1. Heat oven to 350°F.
2. Unroll one can of dough into ungreased 9x13 baking pan. Press over bottom and 1/2-inch up sides to form crust. Press perforations to seal. Bake for 5 minutes. Remove from oven.
3. In large bowl, combine nuts, sugar and cinnamon. Sprinkle mixture over baked crust. Unroll second crescent roll dough and spread over top. With a sharp knife tip, score top dough to form a diamond pattern.
4. In a small saucepan, combine remaining ingredients and bring to a boil. Remove from heat and pour half evenly over top of dough.Bake for 25 to 30 minutes or until golden brown. Drizzle remaining honey mixture over top of hot baklava. Cool completely and cut into diamond shape pieces.
Title: Low-Carb, High-Protein Lemon Souffle
Ingredients:
- 1 egg
- 1/2 low fat cottage cheese
- 2 Splenda sugar substitute
- 1/4 cream of tartar
- 2 lemon juice
- 1 lemon zest
Instructions:
1. Beat egg white with cream of tartar until stiff but not dry.
2. In a food processor combine the remaining ingredients.
3. Fold egg white into cottage cheese mixture.
4. Spoon mixture into 2 small (about 5" diameter) ungreased ramekins.
5. Bake at 300 for about 30 minutes, or until knife inserted off-center comes out clean.
Title: Guinness Black and White Chocolate Mousse
Ingredients:
- 8 bittersweet chocolate
- 1/2 butter
- 1/4 eggs
- 3/4 heavy cream
- 3 white chocolate
- 1 heavy cream
- 6
- 1
Instructions:
1. BLACK CHOCOLATE LAYER: In a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from the heat.
2. In a small bowl, whip the cream with the electric mixture until soft peaks form. Fold the cream into the chocolate mixture. With clean beaters, in a medium bowl, beat the egg whites with an electric mixture until stiff peaks form. Fold the whites into the chocolate mixture. Fill eight wine or parfait glasses full with the chocolate mixture. Refrigerate while preparing the white chocolate mousse.
3. WHITE CHOCOLATE LAYER: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool, stirring once or twice, for 30 minutes or until thickened. In a small bowl, beat the remaining 1/2 cup of cream with an electric mixture until stiff peaks form. Fold the whipped cream into the white chocolate mixture. Spoon the mixture over the top of the chocolate mousses and refrigerate for at least two and up to 24 hours.
Title: Pumpkin Bread Pudding With Vanilla Butter Sauce
Ingredients:
- 2 1/2 milk
- 3/4 sugar
- 6 butter
- 1/4 eggs
- 4 pumpkin puree
- 1 pumpkin pie spice
- 1 vanilla extract
- 1 dried cherries
- 8 pecans
- 1 heavy cream
- 1 sugar
- 1/2 butter
- 1/2 pumpkin pie spice
- 2 vanilla extract
- 1/2
- 1
Instructions:
1. Preheat oven to 325°F Mix milk, sugar, white chocolate and butter in large microwavable bowl. Microwave on HIGH 4 minutes or until butter is melted, stirring after 2 minutes. Stir until white chocolate is completely melted. Set aside.
2. Beat eggs, pumpkin, pumpkin pie spice and vanilla in large bowl until well blended. Add white chocolate mixture; stir until well blended. Add bread cubes, cherries and 1/2 cup of the pecans; stir until well coated. Spread evenly in greased 13x9-inch baking dish. Sprinkle with remaining pecans.
3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm with warm Vanilla Butter Sauce.
4. Vanilla Butter Sauce: Mix all sauce ingredients EXCEPT vanilla extract in medium saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 5 to 10 minutes or until slightly thickened. Remove from heat. Stir in vanilla extract.