lumicero/recipes-ing2inst huggingface dataset:
Title: Chewy Almond Cookies
Ingredients:
- 3 butter
- 1 margarine
- 1 brown sugar
- 1/4 egg
- 1/4 vanilla extract
- 1 1/2 all-purpose flour
- 1/4 baking soda
- 1/4 ground cinnamon
- 1/2
Instructions:
1. In a mixing bowl, cream butter and brown sugar.
2. Add egg and extracts; mix well.
3. Combine flour, baking soda and cinnamon; gradually add to the creamed mixture and mix well.
4. Shape into two 1-in. rolls; wrap each in plastic wrap.
5. Refrigerate overnight.
6. Unwrap; cut into 1/4-in. slices.
7. Place 2 inches apart on greased baking sheets.
8. Sprinkle with almonds.
9. Bake at 350 for 7-10 minutes before removing to wire racks.
Title: Naranjas Con Aceite De Oliva/Orange Salad (Dessert)
Ingredients:
- 2 oranges
- 2 honey
- 4 olive oil
- mint leaf
Instructions:
1. To peel the oranges, cut off the ends (top and bottom) and cut off skin from top to bottom with knife. Make sure to cut off as much of the white membrane as possible along with the skin but without destroying the basic shape of the whole orange.
2. Slice the oranges width-wise and arrange on plate.
3. In a mixing bowl, whisk together olive oil and honey, then drizzle over sliced oranges.
4. Wash off mint leaves, bunch together, chop finely and sprinkle over oranges.
Title: Gingerbread from Grammy Mae's Recipes
Ingredients:
- 1/3 shortening
- 1/2 sugar
- 1 egg
- 2 1/2 flour
- 2 baking soda
- 1 salt
- 1 ground cloves
- 1 ground ginger
- 1/2 cinnamon
- 1 molasses
- 1 hot water
Instructions:
1. Butter and flour a 9x 9 cake pan.
2. Preheat oven to 375 degrees F.
3. Mix flour, baking soda and spices together.
4. Set aside.
5. Mix molasses and hot water.
6. Stir and set aside.
7. Cream shortening and sugar.
8. Add egg and mix well.
9. Alternately add dry ingredients and molasses mixture to creamed mixture.
10. Resulting mixture will be rather thin.
11. Pour into cake pan and bake for 45 minutes or more until a toothpick comes out clean.
12. Cool in pan for 5 minutes before turning out.
13. Serve with whipped cream flavored with pure vanilla and sweetened with sugar.
Title: Pina Colada Pudding Cups (Weight Watchers)
Ingredients:
- 3 nonfat milk
- 2 sugar-free instant vanilla pudding mix
- 2 crushed pineapple
- 2 flaked coconut
- 1/2 maraschino cherries
- 1/4
- 8
Instructions:
1. In a large bowl, whisk the milk, whipped topping and pudding mixes for 2 minutes. Stir in the pineapple and coconut extract.
2. Spoon 3/4 cup of the mixture into 8 dessert cups. Cover and refrigerate for 30 minutes or until chilled.
3. Sprinkle each serving with 1 1/2 teaspoons of coconut and top each with a cherry.
Title: Aloha Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 vanilla instant pudding mix
- 1 1/3 milk
- 4 crushed pineapple
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Prepare cake mix as directed on package, stirring 3 teaspoons of the extract into batter before baking.
3. Pour into greased and floured 13x9-inch baking pan.
4. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
5. Prepare pudding mix as directed on package, stirring in remaining 1 teaspoon extract.
6. Spread pineapple and pudding over cake.
7. Frost with whipped topping.
8. Refrigerate 1 hour or until ready to serve.
Title: Curious Corn and Coconut Pudding
Ingredients:
- 3 1/4 corn
- 1 unsweetened coconut milk
- 3 sweetened coconut
- 1 sugar
- 1/2 cornstarch
- 1 pure vanilla extract
- 1 cinnamon
- 1/8
Instructions:
1. Scrape cobs with a knife over a bowl to extract "milk."
2. Put corn, corn "milk", and remaining ingredients with a pinch of salt in a blender; blend until smooth (you may want to omit the coconut, or save it till right before the fridge).
3. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids.
4. Bring mixture to a boil over medium heat, and boil, while whisking constantly, for 5 minutes.
5. Pour into 6 custard cups and chill, uncovered, at least 30 minutes. After one hour, you must replace cover, and can keep inn fridge up to 3 days.
6. Sprinkle with cinnamon before serving.
Title: Sabrina's English Trifle
Ingredients:
- 1 vanilla pudding mix
- 2 heavy whipping cream
- 1 dark rum
- 2 sugar
- 1/4 raspberries
- 2
Instructions:
1. Combine vanilla pudding and heavy whipping cream in saucepan.
2. Cook until pudding thickens.
3. Remove from heat.
4. Add dark rum to taste.
5. Allow pudding mixture to cool.
6. Combine whipping cream and sugar.
7. Beat with mixer until it forms stiff peaks.
8. Fold half of whipping cream into pudding mixture.
9. Slice angel food cake into 3 layers.
10. Coat inside of trifle bowl with raspberry preserves.
11. Place bottom layer of angel food cake in trifle bowl.
12. Sprinkle with dark rum.
13. Spread half of pudding mixture over cake.
14. Place half of the fruit on pudding.
15. Repeat with second layer of cake, pudding, rum and fruit.
16. Top with last layer of cake.
17. Using remaining whipped cream, pipe onto top of trifle with decorator's tip.
Title: Banana Pudding for the Family
Ingredients:
- 1 cream cheese
- 1 sweetened condensed milk
- 1 vanilla pudding mix
- 3 milk
- 1 vanilla extract
- 1 bananas
- 4
- 0.5
Instructions:
1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Title: Lemon Curd Cupcakes
Ingredients:
- 3 sugar
- 1 1/2 sugar
- 3 lemon juice
- 4 1/2 butter
- 1 egg
- 1 lemon peel
- 3/4 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 lemon peel
- 1 1/2 cake flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 2/3 buttermilk
- 2 butter
- 1/2 vanilla extract
- 1 salt
- 2 confectioners' sugar
- 2 -4 milk
Instructions:
1. For lemon curd, in a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1 1/2 hours or until thickened.
2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
3. Fill paper-lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.
4. Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to creack.
5. Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in a refrigerator.
Title: Maple Glazed Bacon Long John
Ingredients:
- 1/3 active dry yeast
- 2 warm water
- 2/3 milk
- 1/4 white sugar
- 1 1/4 shortening
- 3 kosher salt
- 6 2/3 eggs
- 1 all-purpose flour
- 2 -3 powdered sugar
- 1/8 dark corn syrup
- 1/8 maple syrup
- 1 salt
- 1
Instructions:
1. Sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.
2. In a large bowl of a stand mixer or using an electric mixer, mix together the yeast mixture, milk, sugar, shortening, salt, eggs and 2 cups flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
3. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead until smooth and elastic, about 5 minutes Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size. The dough is ready if you touch it and the indention remains.
4. Turn the dough out onto a floured surface and gently roll out to 1/2-inch thickness. Cut with a floured donut cutter. Let the donuts sit out to rise again until doubled in size. Cover loosely with a cloth.
5. Heat the shortening in a deep-fryer or large heavy skillet to 370 degrees F. Slide the donuts into the hot oil using a wide spatula. Turn the donuts over as they rise to the surface. Fry on each side until golden brown. Remove from the oil and drain on a wire rack.
6. While hot, dip the donuts into Maple Glaze, then into bacon pieces and set onto wire racks to drain off excess.
7. Maple Glaze:
8. Mix 2 cups sugar, corn syrup, maple syrup, maple extract and salt into mixer. Mix well, 15 to 20 minutes. Add additional cup of powdered sugar to get to desired thickness. You may also add additional maple extract for desired taste.
Title: Quick Coffee Cake
Ingredients:
- 3 shortening
- 1/3 sugar
- 1 egg
- 1 salt
- 1/4 nutmeg
- 1 1/2 flour
- 3 baking powder
- 2/3 milk
- 1 sugar
- 1 cinnamon
Instructions:
1. Blend shortening, sugar, & egg.
2. Separately mix salt, flour, baking powder, & milk.
3. Alternately add milk and dry mixed ingredients to shortening, sugar & egg mixture.
4. Put on greased cookie sheet.
5. Sprinkle with sugar & cinnamon.
6. Bake at 425 degrees for 25 minutes.
Title: Passover Raspberry Squares
Ingredients:
- 1 margarine
- 1 1/2 butter
- 2 sugar
- 1/2 eggs
- 3 vanilla
- 1/2 matzo meal
- 10 salt
- 1
Instructions:
1. Cream together butter and sugar.
2. Add eggs, vanilla, cake meal, and salt. Mix well.
3. Divide dough in half. Spread in a 9x13 greased and floured pan.
4. Spread jam and nuts over dough. Cover with the remainder of the dough, crumbled.
5. Bake at 350° for 30 minutes. Cut in squares while warm.
Title: Grilled Pineapple With Caramel Dipping Sauce
Ingredients:
- 25 half-and-half
- 1/3 pineapple
- 1/4
- 1
Instructions:
1. In small saucepan, place unwrapped caramels, half-and-half and rum flavoring. Heat over low to medium-low heat, stirring, until sauce is thick and smooth. Keep warm until ready to serve.
2. Preheat grill to medium hot. Grill pineapple slices about 6 minutes on each side until pineapple softens and turns slightly more yellow in color. Turn; grill other side.
3. Place grilled pineapple slices on cutting board. Cut each slice into bite-size pieces. Discard core pieces.
4. Arrange pineapple equally on 4 dessert plates; drizzle caramel sauce over pineapple, or dip pineapple chunks into caramel sauce.
Title: Yummy Cream Filling or Fruit Dip!
Ingredients:
- 8 cream cheese
- 1 Cool Whip
- 1
Instructions:
1. Cream together cream cheese and preserves.
2. Fold in Cool Whip.
3. Chill for 30 minutes to set.
Title: Creamy Coconut and Rum Baked Pineapple
Ingredients:
- 1 fresh pineapple
- 2 brown sugar
- 3 coconut milk
- 3 golden rum
Instructions:
1. Preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a higher temperature).
2. Peel and core the pineapple. Slice it into bite-size chunks and lay flat in one layer on a baking tray (I use pyrex).
3. Scatter the brown sugar/brown sugar Splenda evenly over the top.
4. In a glass, mix the coconut milk with the rum. Pour over the pineapple and put in the oven.
5. Cook for 30-35 minutes uncovered, turning and stirring every 10 minutes.
6. Serve the pineapple chunks warm with the sauce drizzled over the top. Whipped cream would also be a good addition!
Title: Grasshopper Parfaits
Ingredients:
- 1 1/2 low-fat milk
- 1/2 chocolate instant pudding
- 4 Cool Whip Topping
- 2
- 2 -4
- 2
Instructions:
1. Mix chopped cookies and mint patties in small bowl; set aside.
2. Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Meanwhile, stir food coloring into whipped topping until well blended.
3. Layer half each of the pudding, whipped topping and cookie mixture evenly in 12 parfait glasses or dessert glasses. Repeat layers. Refrigerate at least 30 minutes or until ready to serve. Store leftover parfaits in refrigerator.
Title: New England Spice Cake
Ingredients:
- 2 1/2 flour
- 2 1/2 baking powder
- 1/4 salt
- 1 cinnamon
- 1/2 mace
- 1/4 clove
- 1/2 butter
- 1 sugar
- 2 eggs
- 1/3 molasses
- 3/4 milk
Instructions:
1. Butter two 9" round cake pans and line with parchment paper or waxed paper; preheat oven to 350°F.
2. Sift dry ingredients together.
3. Cream butter and sugar thoroughly and add eggs one at a time, beating well after each addition.
4. Blend in molasses and add the sifted ingredients alternately with the milk; beat well.
5. Pour into prepared cake pans and bake for about 25 minutes or until cakes test done.
Title: So-Easy Cherry Cobbler
Ingredients:
- 1 cherry pie filling
- 1 water
- 1/3
- 1/2
- 2
Instructions:
1. Cut pound cake into 1-inch cubes. Place cubes in a 9-inch microwave safe pie plate.
2. In a small bowl, combine pie filling, water, and almond extract.
3. Spoon pie filling over cubed cake and sprinkle with almonds.
4. Cover with plastic wrap and microwave on high 5-7 minutes (time may vary depending on your microwave), or until hot.
5. Serve warm with ice cream or whipped topping and additional toasted sliced almonds sprinkled on top.
6. *Fresh Fruit Option: Combine 2 cups fresh blueberries, raspberries, sliced peaches, or pitted cherries with 3/4 cup apricot jam and substitute for the pie filling.
Title: Strawberry Poke Cake
Ingredients:
- 1 water
- 1 strawberry gelatin
- 1 boiling water
- 1/2 cold water
- strawberry
Instructions:
1. Set oven to 350 degrees F.
2. Grease a 13 x 9-inch baking dish (set oven rack to second-lowest position.
3. In a large bowl beat prepare cake mix as directed on the box using water, oil and egg whites.
4. Transfer to a baking dish and bake for stated time on box.
5. Cool completely on wire rack for about 1 hour.
6. Pierce cooled cake with small-holed straw at 3/4-inch intervals.
7. In a heat-proof bowl mix gelatin powder with 1 cup boiling water until no granules remain, then add in 1/2 cup cold water; mix to combine.
8. Carefully pour mixture over the entire top of the cooled cake.
9. Chill for at least 2 hours before topping.
10. Top with desired frosting then arrange sliced strawberries over the top of the cake.
Title: Simple but Delectable Yellow Cake Mix Cookies
Ingredients:
- 1 canola oil
- 1/3 eggs
- 2
- 1
- 2
- 1
Instructions:
1. Mix all ingredients for cookies in a large mixing bowl by hand until it is relatively smooth.(a few small clumps here and there will be ok, the will disappear in backing).
2. With floured hands pinch a small amount of "dough" and roll into a ball.(they should be a little smaller then a ping-pong ball, about 1-11/2 inch) Place on ungreased cookie sheet, about 2 inches apart.
3. When your cookie sheet is full dip the bottom of a glass jar or a tablespoon in flour and gently press down on the dough balls.(1/4 inch thick).
4. bake 7-9 minutes @ 350 degrees until a slight golden brown around edges.
5. *please note that these cookies will be pretty soft in the center when you take them out so this next step is important.they can not be baked longer because it will make the cookie to dark.
6. let each tray sit 5 minutes before transferring them to a sheet of aluminum foil dusted with powdered sugar(its so the moisture from the cookies doest cause the cookie to stick, if you want you can use flour instead.).
7. after they are cool you can ice them and top off with the sprinkles.
8. Frosting:.
9. *if using two or more flavors of drink mix you will need to divide your cream cheese frosting into the appropriate number of small bowls.
10. Start stirring in small amounts of of the powdered mix. stir completely before adding more. test for taste. add more if wanted a stronger tatse.
11. ice cookies and top with your choice of toppings.
Title: Butterscotch Bars
Ingredients:
- 1 instant butterscotch pudding mix
- 1 milk
- 1 egg
- 1 pecans
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a 9 x 9 x 2 inch pan.
2. In large bowl, combine cake mix, pudding mix, milk and egg. Beat on low speed until blended, about 1 minute. Stir in pecans. Spread batter in prepared pan and sprinkle butterscorch chips evenly over top.
3. Bake for 30 to 35 minutes or until tester comes out clean.
Title: Judy's Zucchini Cake with Cream Cheese Frosting
Ingredients:
- 2 zucchini
- 3 eggs
- 1 1/2 sugar
- 1 vanilla
- 1 flour
- 2 cinnamon
- 1 pumpkin pie spice
- 1/4 baking powder
- 2 baking soda
- 1 salt
- 1 confectioners' sugar
- 1 cream cheese
- 1 vanilla
- milk
Instructions:
1. Preheat oven to 350°.
2. Combine all cake ingredients, in order, in a mixer and mix until well blended.
3. Pour into a well greased bundt pan and bake for 1 hour.
4. Cool completely and invert onto serving platter.
5. Frost with cream cheese frosting.
6. Cream Cheese Frosting: Combine all ingredients and add enough milk to make smooth but still spreadable.
Title: Best Ever Fresh Apple Cake
Ingredients:
- 1 eggs
- 3 cinnamon
- 1 1/4 apples
- 1/3 all-purpose flour
- 1 pecans
- 2 margarine
- 1/2 brown sugar
- 1 white sugar
- 3 heavy whipping cream
- 3 confectioners' sugar
- 3 pure vanilla extract
- 3
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350.
2. Grease or spray 10 inch tube pan and flour.
3. For cake, combine cake mix, flour, eggs, apple juice, oil and cinnamon in large bowl.
4. Fold apples and pecans into batter.
5. Pour into prepared pan.
6. Bake 45 minutes or until toothpick inserted in center comes out clean.
7. Cool in pan for 25 minutes.
8. Invert onto serving plate; cool completely.
9. For frosting, combine margarine, brown sugar, white sugar ,and whipping cream in saucepan. Bring to a boil over medium heat; boil one minute. Remove from heat.
10. Cool for 20 minutes. Add confectioner sugar and vanilla extract. Blend with wooden spoon until smooth and thick.
11. Spread frosting on cake.
12. Garnish with pecans, if desired.
13. ENJOY!
Title: Angel Food Puffs - Ww
Ingredients:
- 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 350.
2. Combine first 3 ingredients in a large bowl.
3. Beat with a mixer at medium speed until smooth.
4. Drop batter by heaping tablespoon onto baking sheet coated with cooking spray.
5. Bake at 350 for 9 minutes or until lightly browned.
6. Remove from baking sheets.
7. Immediately, and cool on wire racks.
8. Tip: You can change the flavor of these light, chewy cookies by using any other flavored sugar-free carbonated beverage.
9. Try strawberry or lemon-lime for starters.
Title: Creamy Chocolate Frosting II
Ingredients:
- 2 butter
- 2 margarine
- 1/2 vanilla extract
- 2 confectioners' sugar
- 1/4 water
Instructions:
1. In a medium saucepan, melt the butter and chocolate over low heat.
2. Stir constantly until melted and well blended.
3. Add the vanilla and sugar.
4. Beat with an electric mixer.
5. Add water gradually as you beat until it is a spreadable consistency.
Title: Becky's Tiramisu! (No Raw Eggs)
Ingredients:
- 1/3 water
- 1/2 sugar
- 2/3 Kahlua
- 1/4 dark rum
- 1 1/2 heavy cream
- 1/3 sugar
- 2 pure vanilla extract
- 1 mascarpone cheese
- 1/2 lady savoiardi
- cocoa powder
Instructions:
1. For the syrup:
2. Combine water and sugar in a small saucepan.
3. Bring to a simmer to dissolve the sugar.
4. Remove from the heat and cool.
5. Add coffee and Kahlua (or liquor of your choice).
6. For the filling:
7. Whip the heavy cream, vanilla and sugar until soft peaks form.
8. fold cream into the softened mascarpone cheese.
9. Place a layer of the lady fingers in the bottom of a shallow 2 quart baking dish.
10. Spoon half of the coffee syrup over the lady fingers, making sure they are all evenly coated.
11. Spread half of the cheese filling over the layer of lady fingers.
12. Repeat another layer of lady fingers, coffee syrup, and remaining cheese filling.
13. Use a knife or a flat spatula to spread the top smooth.
14. Cover and let sit up to 24 hours before serving. I let mine sit for as little as three hours and it was fine.
15. Before serving, dust top with cocoa, or top with shaved chocolate.
Title: Amigdalota - Almond Cookies
Ingredients:
- 4 eggs
- 3 sugar
- 1 1/2
- 7
Instructions:
1. Preheat oven to 275 degrees F.
2. In a bowl combine eggs, 2 cups of sugar and almond extract and mix for 2-3 minutes.
3. Fold in the ground almonds. The mixture will be quite moist and sticky.
4. Shape into round balls (1 1/2” in diameter).
5. Place the remaining cup of sugar on a separate plate and roll the balls in the sugar.
6. Line the cookie sheet with parchment paper and place cookies on the baking tray.
7. Place one whole almond on top of cookie and press gently.
8. Bake for 12 minutes at 275 degrees F.
9. Allow to cool and place in an airtight container as the cookies should remain chewy and not dry and crunchy.
Title: Creepy Graveyard Cake
Ingredients:
- 515 butter
- 300 sugar
- 4 eggs
- 300 self-raising flour
- 2 baking powder
- 4 milk
- 150 flour
- 15 cornflour
- 15 chocolate
- 75 icing sugar
- 300
Instructions:
1. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm x 32cm roasting tin with baking paper. Beat 250g butter until really soft. Add 250g caster sugar, the eggs, self-raising flour, baking powder and 2tbsp of the milk. Beat together until evenly mixed and creamy.
2. Put in the tin and bake for 40-45 minutes, or until the top springs back when lightly pressed. Cool on a wire rack.
3. For the biscuit headstones, mix 115g butter with 50g of the caster sugar. Divide into two equal portions and add half the plain flour and the cornflour to one portion, and the rest of the flour and the cocoa to the other. Mix until just evenly blended. Pat each piece of dough into a flat block, wrap in clingfilm and chill for 15 minutes.
4. Roll out each piece of dough between two sheets of clingfilm, to the thickness of a pound coin. Cut out rectangles and crosses using cutters. Lift onto baking trays and bake for 10 minutes. Leave to cool.
5. For the chocolate butter icing, melt the chocolate in a heatproof bowl and stand it over a pan of simmering water (the base of the bowl must not touch the water). Cool until tepid and still a liquid. Beat 150g butter until soft and then gradually add the icing sugar. Add 2tbsp milk and the melted chocolate, and beat until light and creamy.
6. Spread the top of the cake and three rectangle biscuits with the chocolate butter icing. Sprinkle the biscuits with chocolate sprinkles and put on the cake to represent graves.
7. Dust two light-coloured biscuits with cocoa and one dark one with icing sugar. Pipe 'RIP' on each and put on the cake, along with worms made from rolled-out icing. You'll have biscuits left over, which can be served separately.
Title: Sesame Snackers
Ingredients:
- 3/4 brown sugar
- 1 1/2 egg
- 1 vanilla extract
- 1 flour
- 2 baking powder
- 1 salt
- 1/4 sesame seeds
- 1/2 toasted sesame seeds
- 1/8
Instructions:
1. Combine oil, sugar, egg and vanilla in mixing bowl.
2. Beat well.
3. Add flour, baking powder, salt and first amount of sesame seeds.
4. Stir well.
5. Shape into small balls.
6. Place onto a ungreased cookie sheet.
7. Flatten with a glass.
8. Sprinkle with sesame seeds.
9. Bake in 350 degree oven for 8-10 minutes.
10. Makes 4 dozen.
Title: Pumpkin Pear Bread Pudding
Ingredients:
- 2 eggs
- 1 solid-pack pumpkin
- 1 1/2 pears
- 1 sweetened condensed milk
- 1/2 granulated sugar
- 1 1/2 ground cloves
- 1 1/2 ground ginger
- 1 1/2 ground nutmeg
- 1 pecans
- 3/4 brown sugar
- 1/2 all-purpose flour
- 2 ground cinnamon
- 1/2 unsalted butter
- 2
Instructions:
1. FOR THE BREAD PUDDING: Grease a 9-inch square or similar size baking dish.
2. In a mixing bowl, beat eggs, then add pumpkin, pears, milk, granulated sugar & spices, mixing well.
3. Fold in the bread cubes or torn pieces, then pour the mixture into the prepared baking dish. Cover & refrigerate several hours or overnight.
4. When ready to bake, preheat the oven to 350 degrees F.
5. FOR THE STREUSEL: in a small bowl, combine the streusel ingredients, then mix well with a pastry cutter.
6. Sprinkle the streusel over the bread pudding, then bake for 40-45 minutes or until a knife inserted near the center comes out clean.
7. Best served warm, with or without a dab of whipped cream.