lumicero/recipes-ing2inst huggingface dataset:
Title: Candy Bar Cake
Ingredients:
- 18 1/4 eggs
- 3 water
- 1 1/4 powdered sugar
- 1/2 peanuts
- 3
- 1/3
- 12 1/2
- 1
Instructions:
1. Prepare and bake cake according to package directions for a 9x13 cake using eggs, water and canola oil. Remove to cake plate and cool completely.
2. Meanwhile, chill a large metal mixing bowl and mixing beaters. Combine chilled whipping cream and powdered sugar in chilled bowl. Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface. Refrigerate until ready to use.
3. When cake is cooled completely, frost with whipped cream. To decorate, pipe whipped cream along the top edge of the cake and along the bottom edge.
4. Sprinkle the chopped candy bars in a rectangle on top of the cake, just within the piped edge, leaving an empty rectangle in the center. Sprinkle the chopped peanuts in the center rectangle.
5. Put the ice cream toppings, separately, in two zipper sandwich bags. Cut the corner tip off of one of the bags and drizzle the ice cream topping in a zig-zag pattern across the whole cake diagnally (it's Ok if some gets on the piped edge). Repeat with the other bag and drizzle in the opposite direction.
6. Refrigerate until serving time.
Title: Chocolate Cinnamon Banana Cake
Ingredients:
- 2 bananas
- 1 buttermilk
- 1 eggs
- 1/2 vanilla
- 3 cinnamon
- 1
Instructions:
1. Preheat oven to 350. Grease and flour 2 9 inch round cake pans.
2. Place bananas into mixing bowl. Beat with mixer on low speed for about 45 seconds, or until smooth.
3. Add remaining ingredients and beat on low speed for about 1 minute, scraping bowl constantly.
4. Increase mixer speed to medium, and beat for about 2 minutes more, or until smooth and thick.
5. Pour batter into pans, smooth with a spatula and bake for 28-32 minutes, or until they test done.
6. Cool in pans for 10 minutes, then remove from pans and cool completely.
7. Assemble into layers using your choice of frosting.
Title: Amy's Sugar Cookies
Ingredients:
- 3/4 sugar
- 1/2 Crisco shortening
- 1/2 margarine
- 1 1/2 vanilla
- 1 egg
- 1/2 cream of tartar
- 2 1/4 flour
- 1/2 baking soda
Instructions:
1. Cream margarine, Crisco and sugar together.
2. Add egg and vanilla, then gradually add all dry ingredients.
3. Beat till thoroughly mixed.
4. Dough should be firm, but have a creamy texture.
5. Chill for 30 minutes in refridgerator.
6. Roll into little balls, or use a small cookie scooper.
7. Roll individual dough balls in sugar.
8. Bake at 350° until pale golden for 8-12 minutes. Do not over bake.
Title: Cinnamony Carrot Cake
Ingredients:
- 1 water
- 1 1/4 butter
- 1/2 eggs
- 3 carrots
- 2 ground cinnamon
- 2 powdered sugar
- 4 butter
- 1/2 sour cream
- 1/3 vanilla
- 1/4
Instructions:
1. Heat oven to 350°F Combine all cake ingredients except carrots and cinnamon in large bowl. Beat as directed on cake mix package. Stir in carrots and cinnamon.
2. Pour batter into greased 13 x 9-inch baking pan. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
3. Combine all frosting ingredients in large bowl. Beat at medium speed, scraping bowl often, until creamy. Spread cooled cake with frosting.
Title: Winter Wonderland Snowballs with variations
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla
- 2 1/4 all-purpose flour
- 1/4 salt
- 3/4 powdered sugar
Instructions:
1. Peppermint Snowballs: Crush 3/4 cup hard peppermint candies in food processor or blender.
2. Stir in 1/4 cup of the crushed candies with the flour; reserve remaining candy.
3. Bake as directed.
4. Immediately roll baked cookies in powdered sugar; wait 10 minutes, then roll in reserved crushed candy.
5. Reroll if desired.
6. Lemon Snowballs: Substitute lemon extract for vanilla.
7. For more lemon zing, add 1 tsp grated lemon peel.
8. Crush 1/2 cup Lemon Drop candies in food processor or blender.
9. Stir in 1/4 cup crushed candies with flour; reserve remaining candy.
10. Bake as directed.
11. Immediately roll cookies in powdered sugar; wait 10 minutes, then roll in reserved crushed candy.
12. Reroll if desired. Heat oven at 400 degrees.
13. In large mixing bowl, combine butter, 1/2 cup powdered sugar, and vanilla. Beat at medium speed.
14. Add flour and salt.
15. Stir in chopped nuts.
16. Shape dough into 1 inch balls.
17. Put cookies on ungreased cookie sheet about 2 inches apart.
18. Bake 8-9 minutes-- until set-- do not brown!
19. Immediately roll cookies in powdered sugar, and cool on wire rack.
20. Roll in powdered sugar again after about 10 minutes.
Title: Chocolate Chip Cookies
Ingredients:
- 2/3 shortening
- 2/3 butter
- 1 vanilla
- 2 eggs
- 1 sugar
- 1 light brown sugar
- 3 flour
- 1 baking soda
- 1 salt
- 2 chocolate chips
Instructions:
1. Mix the shortening with the butter in your mixer. Don't mix it too well, you don't want a perfectly consistent texture.
2. Add the 2 sugars and mix.
3. Add the eggs and vanilla and mix.
4. Add 2 cups of the flour, retaining the other cup to mix the salt and baking soda.
5. Add the last cup of flour, mix well.
6. Add the chocolate chips, mix well.
7. Drop by heaping tablespoon onto a cookie sheet.
8. Bake in a preheated 375 degree oven for 7.5 to 8.5 minutes. They are done when the tops have light brown tips on the peaks.
9. Remove from the oven and let them sit on the baking sheet for five minutes, remove and place on wax paper that is sitting on your counter, or a cooling rack.
Title: Dream Whip Frosting
Ingredients:
- 1 1/2 milk
- 1 sugar free chocolate fudge pudding and pie filling mix
- 1
Instructions:
1. Beat all ingredients until moistened.
2. Beat frosting on high 4-5 minutes until soft peaks form.
3. Frost cooled dream whip cake.
4. Refrigerate leftovers.
Title: Better for You Chocolate Chip Cookies
Ingredients:
- 2 sugar
- 2 brown sugar
- 2 butter
- 5 eggs
- 3 vanilla extract
- 5 quick oats
- 1 unbleached flour
- 1 whole wheat flour
- 2 baking powder
- 3 baking soda
- 3 salt
- 1 pecan pieces
- 4
- 2
- 3
Instructions:
1. *Quick oats flour: Put the entire 5 cups of quick oats in a food processor along with the chocolate bars (broken into pieces). Use the chopping blades that go in the bottom to create an oat and chocolate flour. Turn on the food processor to create the consistency of flour that you prefer (note: oat flour no matter how much you blend it will not be a nice smooth texture like store bought wheat flour). You can also use a blender but I find that a food processor works better and makes a better consistency and you can do the whole 5 cups at once).
2. Then mix all your wet ingredients together (sugar, brown sugar, butter, eggs, vanilla)in a large bowl until blended well.
3. In a separate bowl mix, the oat flour, unbleached flour, almond meal, whole-wheat flour, baking powder, baking soda, and salt together.
4. Then mix the flour mixture into the wet ingredients mixture a little at a time. Don't be afraid to mix with your hands.
5. Once you have mixed those two mixtures together add the chocolate chips and pecans and mix them in good.
6. Then roll into 1 to 1 1/2 inch balls and place about 2 inches apart on an ungreased cookie sheet.
7. Bake at 350 for 6-9 minutes (depending on how you like your cookies (doughy, soft, or crunchy).
8. These are also great to roll into balls and freeze so that you can get just the right amount out when you want to have fresh hot cookies whenever you want.
Title: Plum Cake
Ingredients:
- 5 plums
- 1 sugar
- 1 cinnamon
- 125 butter
- 1 white sugar
- 2 eggs
- 1 flour
- 1 baking powder
- icing sugar
Instructions:
1. Preheat the oven to 180ºC.
2. Grease and line a 20cm round cake tin.
3. Halve and stone the plums, then slice. Sprinkle with sugar and cinnamon. Set aside while preparing the batter.
4. Cream butter and sugar.
5. Beat in the eggs one at a time, until light and fluffy.
6. Add the flour and baking powder.
7. Pour the batter into the prepared tin.
8. Arrange the plums over the mixture.
9. Bake for 45-50 minutes.
10. Dust with icing sugar and serve warm or cold with plain yoghurt or whipped cream.
Title: Honey Bun Cake - 1st Umc
Ingredients:
- 18 butter
- 1 margarine
- 4 eggs
- 1 sour cream
- 1/2 brown sugar
- 1/2 pecans
- 1/3 cinnamon
- 2 powdered sugar
- 1 milk
- 3 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease bottom only of 13x9 in pan.
2. Remove 1/2 cup dry cake mix and reserve in small bowl.
3. Make cake: Beat remaining cake mix with butter, eggs and sour cream on medium speed for two minutes. Spread only half of the batter into 13x9 pan. It will be thicker than usual cake batter.
4. Make filling: Stir together reserved dry cake mix, brown sugar, pecans and cinnamon. Sprinkle over batter in 13x9 pan.
5. Carefully spread remaining batter over pecan mixture.
6. Bake 30-33 minutes or until deep golden brown. Remove cake and place on wire rack.
7. Make topping: In small bowl, stir powdered sugar, 1 tablespoon milk and vanilla together. Add additional milk - 1 tablespoon at a time - until icing is thin enough to drizzle.
8. Poke top of warm cake with fork and spread icing over top.
Title: Six Minute Soft Centred Chocolate Puddings
Ingredients:
- 185 dark chocolate
- 185 butter
- 3 eggs
- 3 caster sugar
- 6 plain flour
- 3 cocoa powder
- creme fraiche
Instructions:
1. Preheat the oven to 230°C/450°F/Gas 8. Break the chocolate into a heatproof bowl set over a pan of simmering water. Add the butter and leave to melt.
2. In a separate bowl, whisk the eggs, yolks and sugar until thickened. Whisk in the melted chocolate mixture, then sieve over the flour and quickly fold in .
3. Divide the mixture between six buttered moulds or ramekins. Bake the pudding for 6 minutes until the outside is set but the centre is still soft.
4. Turn each pudding on to a plate, then gently lift off the moulds. Place a spoonful of crème fraiche on top of each pudding and dust with cocoa. Serve immediately.
Title: Cheating Toasted Coconut Refrigerator Cake
Ingredients:
- 1/4 sweetened flaked coconut
- 1 Cool Whip
- 2 prepared vanilla pudding
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Spread the coconut on a baking sheet and toast in the oven until golden brown. About 10 minutes, shaking the tray once halfway through cooking.
3. Remove and let cool.
4. In a medium bowl, gently fold together the whipped cream and pudding.
5. Slice each cake vertically in half, then slice each half horizontally into three 1/2 inch layers.
6. Line an 8x8 square pan with 4 slices of cake to make one layer.
7. Top with about 1 cup of pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture.
8. Refrigerate for one hour.
9. Garnish with the toasted coconut.
Title: Basic Butter Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 3/4 unsalted butter
- 1 sugar
- 1 egg
- 1/2 vanilla extract
Instructions:
1. Whisk together flour, baking powder, and salt in a small bowl.
2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment).
3. Beat in egg and vanilla.
4. Reduce speed to low, then add flour mixture and mix until just combined.
5. Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap.
6. Chill dough on a baking sheet until firm, at least 4 hours.
7. Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees F.
8. Cut the dough into rounds (1/8 to 1/4 depending on preference) and place on cookie sheet about 1 inch apart.
9. If garnishing with coarse sugar, sprinkle slices with it.
10. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total.
11. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely.
Title: Oaty Coconutty Peanut Butter Balls
Ingredients:
- 1 crunchy peanut butter
- 1/2 rolled oats
- 1/4 whole wheat flour
- 1/2 molasses
- 2 sweetened flaked coconut
- 1 sweetened flaked coconut
- 2 coconut oil
- 2 honey
- 1 sugar
- 1
Instructions:
1. Combine everything except the extra cup of shredded coconut in a medium bowl. I like to use a knife instead of a spoon to combine.
2. Using fingers, roll into 1-2" balls and roll/press to coat in the coconut. Place in small muffin papers and refrigerate for at least an hour to firm up.
Title: Lemon Sugar Cookies
Ingredients:
- 1/2 shortening
- 1/2 salt
- 1/2 nutmeg
- 1/2 sugar
- 1 eggs
- 2 flour
- 2 baking powder
- 1 baking soda
- 1/2 milk
- 2
Instructions:
1. Combine first 6 ingredients and beat until smooth.
2. Add last 4 ingredients all at once, mix well.
3. Drop by teaspoonful on baking sheet.
4. Flatten with a flat glass covered with a damp cloth.
5. Sprinkle with sugar.
6. Bake at 375 degrees for 10-12 minutes.
Title: Lemon Cheesecake Souffle
Ingredients:
- 9 part-skim ricotta cheese
- 15 lemon low fat yogurt
- 8 sugar
- 1/3 fresh lemon juice
- 1/4 all-purpose flour
- 3 lemon zest
- 1 vanilla extract
- 2 salt
- 1 cream of tartar
- 1/4 sugar
- 5 strawberries
- 1/8 fresh raspberries
- 1/4
- 2
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Coat a 2-quart souffle dish with cooking spray. Fold a sheet of foil or parchment in half lengthwise, wrap it around the outside of the souffle dish, and secure it in place with kitchen string so it forms a collar that rises 3 inches above the sides of the dish. Coat the inside of the dish with the cookie crumbs, leaving any loose crumbs in the bottom of the dish.
3. Combine the ricotta, yogurt, 1/3 cup sugar, lemon juice, flour, egg yolk, lemon zest, vanilla, and salt in a blender container, cover, and process until the ricotta is smooth, scraping the sides as necessary. Transfer the mixture to a large bowl.
4. Beat the egg whites and cream of tartar in a clean mixing bowl at high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form.
5. Fold about 1/4 of the whites into the ricotta mixture, then fold the ricotta mixture into the remaining egg whites. Pour the mixture into the prepared souffle dish and bake for 45 minutes, or until the top is golden and the center is set.
6. Immediately spoon the souffle into bowls and surround each serving with 1/4 cup berries.
Title: Buttered Mango
Ingredients:
- 2 butter
- 2 mangoes
- 3 sugar
- lime wedge
Instructions:
1. Melt butter in a frypan until it turns brown.
2. Add slices of mango and saute for several minutes on each side.
3. Remove the mango from the pan and arrange it on 2 plates.
4. Add sugar to the butter in the pan and cook quickly until it goes syrupy.
5. Pour the mixture over the mango slices.
6. Serve with lime wedges.
Title: Ninoofse Vlaai
Ingredients:
- 1 milk
- 6 brown sugar
- 1 sugar
- 1/2 eggs
- 1/2 salt
- 1 cinnamon
- 1 vanilla
- 6 saffron
- 1
Instructions:
1. Cook milk and mastellen together until soft.
2. Add all the other ingredients to the milk mixture and stir until very fine and is very thick.
3. Pour into oven dish and bake for 1 to 2 hours in 350-375 oven.
Title: Butterscotch Pecan Slices
Ingredients:
- 6 butter
- 2/3 brown sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 3/4 pecans
Instructions:
1. Cream butter and brown sugar. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in 1/2 cup pecans.
2. Shape into two 7 in rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into slices. Place on ungreased baking sheets. Sprinkle with remaining nuts; press gently.
3. Bake at 350 for 10-12 minutes or until edges begin to brown.
Title: Pumpkin Caramel Trifle
Ingredients:
- 1 water
- 1 egg
- 3 milk
- 1 ground cinnamon
- 3 pecans
- 2
- 1
- 1/2
- 6
Instructions:
1. HEAT oven to 375°F Coat 13x9-inch baking pan with no-stick spray.
2. PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
3. CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl.
4. LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers.
5. SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.
Title: Black and Orange Spook Cups
Ingredients:
- 4 milk
- 1 chocolate fudge instant pudding mix
- 1 vanilla flavor instant pudding and pie filling mix
- 3 -5
- 10
- 1/4
Instructions:
1. You will also need: 10 7 ounce glasses or plastic cups.
2. Pour 2 cups of the milk into large bowl.
3. add dry chocolate pudding mix.
4. beat with wire whisk 2 minutes or until well blended.
5. spoon evenly into the glasses, filling each glass half full; set aside.
6. add remaining 2 cups milk to seperate large bowl.
7. add dry vanilla pudding mix.
8. beat with wire whisk 2 minutes or until well blended.
9. stir in food coloring until pudding is of desired shade of orange; spoon evenly over chocolate pudding layers.
10. top with crushed cookies.
11. refrigerate at least 1 hour until ready to serve.
12. top with sprinkles.
13. pudding cups can also be served frozen.
14. prepare in plastic or paper cups (not glass) and freeze for 3 hours or until firm.
Title: Sticky Ginger Cake With Lemon Icing
Ingredients:
- 225 self-raising flour
- 1 bicarbonate of soda
- 1 ground ginger
- 1 ground cinnamon
- 1 ground mixed spice
- 115 butter
- 115 dark muscovado sugar
- 115 black treacle
- 115 golden syrup
- 250 egg
- 85 icing sugar
- 1 lemon zest
- 50 lemon juice
- 1
Instructions:
1. Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
2. Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
3. Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
4. Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
5. To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish.
6. Cake keeps for up to 2 weeks stored in an airtight container.
Title: Pear Crisp
Ingredients:
- 6 fresh pears
- 1/3 sugar
- 1 lemon juice
- 1/2 lemon, zest of
- 1 quick-cooking oatmeal
- 1/3 brown sugar
- 2 flour
- 1/2 cinnamon
- 1/2 ginger
- 4 butter
Instructions:
1. Heat oven to 400 F degrees.
2. Combine pears with white sugar, lemon juice, and lemon peel.
3. Place in greased 8 inch square baking dish.
4. Combine oatmeal, brown sugar, flour, cinnamon, and ginger.
5. Cut in butter with a pastry blender until mixture is crumbly.
6. Sprinkle crumb mixture over pears.
7. Bake 25 to 30 minutes, until topping is crisped.
8. Serve warm.
Title: Mom's Chess Pie
Ingredients:
- 2 eggs
- 4 sugar
- 2 butter
- 1/2 vanilla
- 1 vinegar
- 1 buttermilk
- 4
Instructions:
1. In large bowl add eggs (slightly beaten).
2. Stir in sugar.
3. Stir in melted butter (a little at a time and make sure it is cool or else eggs will cook).
4. stir in remaining ingredients.
5. Mix until just combined.
6. Bake at 350 degrees 25-30 minutes.
Title: Nannie's Buttermilk Cake
Ingredients:
- 1 Crisco shortening
- 3 sugar
- 6 eggs
- 3 plain flour
- 1 buttermilk
- 1/8 salt
- 1/4 baking soda
- 1 vanilla
Instructions:
1. Preheat oven to 300-325 degrees.
2. Cream the shortening& sugar together in mixer.
3. Add the eggs to the mixture, one at a time and continue to cream.
4. Mix the salt& baking soda with the sifted flour.
5. Add 1 cup of flour mixture to the creamed sugar& shortening, then 1/3 cup buttermilk.
6. Repeat adding the flour and buttermilk until all is used.
7. Add vanilla and mix well.
8. Pour into large tube pan and bake for 1 hour, 20 minutes or until inserted toothpick comes out clean.
Title: Sweet Pumpkin Brulee
Ingredients:
- 8 maple syrup
- 1/3 light brown sugar
- 2 buttermilk
- 1 heavy cream
- 1 pumpkin puree
- 2/3 light brown sugar
- 3
Instructions:
1. In a bowl, use a fork to mix the egg yolks with the maple syrup and brown sugar.
2. Pour buttermilk and heavy cream into a saucepan; bring almost to a boil.
3. Gradually mix the hot milk into the egg yolk mixture; strain the custard back into the saucepan and stir in the pumpkin puree.
4. Place six 6-ounce ramekins in a roasting pan; pour the custard into the dishes, then pour warm water into the roasting pan to come halfway up the sides of the dishes.
5. Bake in a preheated 350° oven for 25-30 minutes until the desserts are just set with a slight softness at the center.
6. Leave the dishes to cool in the water, then lift them out, place them on a tray, and chill in the refrigerator for 3-4 hours.
7. About 20-30 minutes before serving, sprinkle the tops of the desserts with the remaining brown sugar and caramelize with a blowtorch.
8. Leave at room temperature until ready to eat.
Title: Gluten Free Chocolate Chip Muffins
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 egg
- 1/2 vanilla
- 1/2 sour cream
- 1 baking mix
- 1/2 baking soda
- 1/4 salt
- 1/2
Instructions:
1. Preheat your oven to 350 degrees.
2. In a large bowl add your softened butter with the sugar and the salt. With a whisk or a hand mixer cream the mixture together. Once creamed, add the egg, then the vanilla and then the sour cream.
3. mix the baking soda into the mixture and then add in the Bob's baking mix. Mix until the mixture is smooth.
4. Once smooth add the chocolate chips or whatever else you want in your muffins and stir to combine.
5. Line a muffin tray with muffin cups and divide the mixture between them. You should get 12 muffin. Alternately you can have 9 really big muffins but the recipe calls for 12.
6. Place in your 350 degree oven for 12-15 minutes or until slightly golden and a toothpick comes out clean.
Title: Almond Pudding with Custard
Ingredients:
- 2 water
- 2 milk
- 1 agar-agar
- 3 sugar
- 1 egg
- 1 milk
- 2 sugar
- 4 cornmeal
- 1
- 1/2
Instructions:
1. Mix water, milk, and seaweed jelly mix in saucepan.
2. Bring to slow boil.
3. When boiled, replace from stove and add sugar.
4. When cooled (but still liquid), add almond extract, stir, then pour into moulds and refrigerate.
5. While waiting for the pudding to set, make custard.
6. Beat egg and milk in saucepan and bring to slow boil while continuously stirring.
7. When boiled, add sugar and cornmeal solution.
8. Stir custard until it thickens.
9. When custard thickens, replace from stove.
10. Wait until it cools, then add almond extract, stir, and refrigerate.
11. Serve pudding topped with custard cold.