lumicero/recipes-ing2inst huggingface dataset:
Title: Malva Pudding, South African Baked Dessert
Ingredients:
- 6 1/2 sugar
- 2 eggs
- 1 all-purpose flour
- 5 baking soda
- 1 salt
- 1/2 butter
- 1 vinegar
- 1 milk
- 1/3 butter
- 3/4 sugar
- 3 1/2 hot water
- 3 -5 vanilla essence
- 1/3
- 2
Instructions:
1. Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven -- Adjust accordingly).
2. Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
3. Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
4. Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
5. Sieve, or simply mix together: the flour, soda and salt.
6. Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
7. Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).
8. In a pot, melt together the ingredients for the sauce, and stir well.
9. Pour it over the pudding as soon as it comes out of the oven.
10. Leave to stand awhile before serving. Serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.
Title: Musician's Tart
Ingredients:
- 1 dried pear half
- 1 pitted dates
- 1 brown sugar
- 1/3 butter
- 1/4 margarine
- 6 brown sugar
- 6 corn syrup
- 3 pine nuts
- 1/2 cashews
- 1/2
Instructions:
1. FILLING.
2. Combine all filling ingredients in medium saucepan and bring to boil. Reduce heat; simmer 1 minute.
3. Puree mixture in processor to thick paste (can wait til cools a bit). Cool completely.
4. Preheat oven to 400 degrees Fahrenheit.
5. NUT TOPPING.
6. Cook first 3 ingredients in heavy saucepan over low heat, stirring until sugar dissolves.
7. Increase heat, bring to boil. Boil vigorously 1 minute.
8. Remove from heat; mix in nuts and (pareve) cream.
9. ASSEMBLY.
10. Spread fruit filling into bottom of cooled, baked pie/tart shell.
11. Set tart pan on cookie sheet. Spoon nut topping over filling.
12. Bake until filling bubbles, about 20 minutes Remove from oven and cool on rack for about 10 minutes
13. Loosen tart pan from sides (if using pan with removable sides) but do not remove.
14. Cool completely in pan.
15. Can be prepared one day ahead. Let stand at room temperature. Remove pan sides; cut into wedges.
Title: Fresh Strawberries With Brown Sugar Creme Fraiche Easy!!!
Ingredients:
- 2 fresh strawberries
- 1 brown sugar
- 4 creme fraiche
- 2 mint
Instructions:
1. Stem and slice strawberries.
2. Stir brown sugar into creme fraiche.
3. Serve strawberries in bowls and pass the creme fraiche to drizzle over the top and sprinkle with mint for garnish.
Title: Cherries in Snow
Ingredients:
- 1 Philadelphia Cream Cheese
- 1/2 sugar
- 2 Cool Whip Topping
- 1 cherry pie filling
Instructions:
1. Mix cream cheese and sugar until smooth.
2. Gently stir in whipped topping.
3. Layer heaping 2 tablespoons cream cheese mixture and 2 tablespoons pie filling in each of 8 stemmed glasses or dessert dishes.
4. Repeat layers.
Title: Mocha Latte Rice Krispies Treats
Ingredients:
- 3 butter
- 1 vanilla extract
- 1 instant coffee
- 1 marshmallows
- 4
- 6
- 1
- 1/2
Instructions:
1. Melt butter in a large pan on low.
2. Mix vanilla, almond, and instant coffee together until coffee is dissolved then add to melted butter.
3. Add marshmallows and melt completely.
4. Remove from heat and add rice krispies cereal and mix until it is all combined.
5. Fold in chips.
6. Place mixture in a greased 13x9 pan.
7. Drizzle the melted chocolate chips.
8. Let cool.
9. Cut and enjoy.
Title: Banana Pudding With Vanilla Wafer Crumbles
Ingredients:
- 5 sugar
- 1/2 cornstarch
- 1/4 salt
- 1/4 vanilla extract
- 2 unsalted butter
- 3 bananas
- 2 sugar
- 2 ground cinnamon
- 2 salt
- 1 unsalted butter
- 2
- 1/4
- 1
Instructions:
1. To make the pudding: Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 11/2 to 2 minutes longer. Transfer the pudding to a clean bowl.
2. Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.
3. To make the crumble: While the pudding sets, heat the oven to 325°F Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary.)
4. To Serve: Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like-this helps prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve. (If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. Sprinkle the crumbs on just before serving.).
Title: Butter Rum Bundt Cake
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1 water
- 1 butter
- 1/2 eggs
- 4 pecans
- 2
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 12-cup Bundt pan.
3. Beat dry cake mix, pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed for 30 seconds.
4. Beat on medium speed 2 minutes.
5. Pour into Bundt pan.
6. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
7. Cool 30 minutes; remove from pan.
8. Cool completely; about 2 hours.
9. Frosting:
10. Place frosting in small microwavable bowl.
11. Microwave uncovered on Medium (50% heat) for approximately 15 seconds.
12. Stir in 1/2 teaspoon rum extract.
13. Spread over top of cake, allowing some to drizzle down side.
14. Sprinkle pecans over top of cake.
15. Serve.
16. **Cook time does not include 2 1/2 hour cooling time.
Title: Easy Miniature Strawberry Angel Cakes
Ingredients:
- 250 strawberries
- 3
- 2
Instructions:
1. Whip cream.
2. Cut Angel food cakes in half horizontally.
3. Fold strawberries into 200 ml. of whipped cream.
4. Set aside remaining plain whipped cream.
5. Place 1/6th of the cream and strawberry mixture into the bottom of a deep dessert bowl.
6. Place 1/2 of an angel food cake on top.
7. Add the last 1/6th of whipped cream and strabwerries to each bowl.
8. Top with reserved whipped cream.
9. Decorate with cut strawberries.
Title: Peanut Butter Brittle Cookies
Ingredients:
- 3 all-purpose flour
- 4 baking powder
- 1 salt
- 1 1/4 unsalted butter
- 1 creamy peanut butter
- 1 vanilla extract
- 2 light brown sugar
- 1 granulated sugar
- 1 eggs
- 2
Instructions:
1. Heat oven to 375. Place flour in a medium bowl. Break apart peanut brittle into a food processor. Pulse until brittle is finely crushed (you should have about 3/4 cup). Add to bowl of flour, along with baking powder and salt. Set aside.
2. In a large mixing bowl, beat together butter and peanut butter until smooth. Add brown sugar and 1/2 cup of the granulated sugar. Beat until light in color, about 2 minutes. Add vanilla and eggs and beat until smooth, scraping down side of bowl. On low speed, beat in flour mixture.
3. Place remaining 1/2 cup sugar in a small bowl. Roll 1/4 cup dough into a ball; coat in sugar. Transfer dough balls to ungreased baking sheets and flatten with a 3-inch round ramekin. Use fork tines to make "+" marks on cookies.
4. Bake cookies in 375 oven for 13-15 minutes or until edges are browned and cookies are set. Rotate pans halfway through baking. Transfer baked cookies to wire racks to cool. Repeat with remaining dough.
5. Store cookies at room temp in airtight container up to 2 weeks.
Title: KidKook: Scrumpcious Squares
Ingredients:
- 12 graham crackers
- 4 chocolate pudding
- 2
Instructions:
1. Separate the Oreo Cookies from the Oreo Cream.
2. Grind the Oreo Cookies.
3. Separate each Graham Cracker into squares (there should be 8 of them).
4. Spread the Chocolate Pudding on each Graham Cracker square.
5. Spread the Oreo Cookie crumbs on each square
6. Spread some more Chocolate Pudding on only 4 of the squares.
7. Spray Whipped Cream on the other 4 squares.
8. Lightly smash 1 Whipped Cream square with 1 Chocolate Pudding square and continue this step until you have none left.
9. Put each in a separate plastic bag and put in freezer for 1 hour.
Title: Lemon-Lover's Pop Cake
Ingredients:
- 1 instant lemon pudding
- 1 eggs
- 3/4 powdered sugar
- 4 vanilla
- 1 butter
- 3 fresh lemon juice
- 1/2
- 3
Instructions:
1. Combine cake mix, pudding and oil. Mix in eggs, one at at a time, then add the pop. Pour in greased and floured Bundt pan. Bake at 325*F for 55 minutes. Let cook before glazing.
2. Glaze: Combine all ingredients and whisk until blended, adding drops of water to thin to desired consistency (if necessary). Drizzle all over cake.
Title: Pressed Peanut Butter Cookies
Ingredients:
- 1/2 shortening
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 hot water
- 1/2 peanut butter
- 1 1/4 flour
Instructions:
1. Cream the shortening; gradually add sugars.
2. Then mix in other ingredients with spoon.
3. Fill cookie press with dough.
4. Place cookie dough on ungreased baking sheet.
5. Bake at 375°F 10 to 12 minutes or until golden brown.
6. Remove to wire rack to cool.
Title: 1234 Cake
Ingredients:
- 1 butter
- 2 margarine
- 3 white sugar
- 3 flour
- 1/2 baking powder
- 4 salt
- 1 eggs
- 1 milk
- vanilla
Instructions:
1. Cream butter, adding sugar gradually, beat in eggs one by one.
2. Sift dry ingredients together and add to first mixture alternately with milk and flavouring.
3. Bake in greased loaf pan or 9" round or square pan.
4. Bake one hour or until a toothpick comes out dry when inserted into centre of cake. Bake in 350 degree oven.
Title: Key Lime Bars
Ingredients:
- 1 graham cracker crumbs
- 2 1/2 graham cracker crumbs
- 1/3 sugar
- 5 unsalted butter
- 3 lime zest
- 1 1/2 key lime juice
- 2/3 sweetened condensed milk
- 1 heavy cream
- 1/4 key limes
- 2
Instructions:
1. MAKE CRUST: Preheat oven to 350°F.
2. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool on a wire rack. (Leave oven on).
3. MAKE FILLING: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
4. Spread evenly over crust using a spatula. Bake rotating dish halfway through, until filling is just set, about 10 minutes. let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight),.
5. Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment.
6. Mix on medium-high speed until stiff peaks form.
7. Garnish bars with whipped cream and a 1/2 slice of lime.
8. Ungarnished, bars can be refrigerated in an airtight container up to 3 days.
Title: Black Magic Chocolate Cake
Ingredients:
- 1 3/4 flour
- 2 sugar
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1 eggs
- 2 buttermilk
- 1 vanilla
- 1
- 1/2
- 2
Instructions:
1. Mix the dry ingredients together. Add to the dry mix the eggs, tomato soup, buttermilk, oil and vanilla. Beat till all is moist and well blended. About 5 minutes total.
2. Pour into a greased 9x13 pan and bake 350 degrees for 35 to 40 minutes or till toothpick comes out clean.
3. Frost with your favorite frosting.
Title: Cake Mix Chewy Date Nut Bars
Ingredients:
- 1 brown sugar
- 3/4 butter
- 3/4 eggs
- 2 dates
- 2
Instructions:
1. Combine cake mix and brown sugar.
2. Add melted butter and eggs.
3. Beat on medium speed for 2 minutes.
4. Combine dates and nuts.
5. Stir into batter.
6. Batter will be stiff.
7. Spread into greased 9x13" baking pan.
8. Bake at 350 for 35-45 minutes or until edges are golden brown.
Title: Quick Strawberry Cobbler
Ingredients:
- 2 butter
- 1/2 margarine
- 1 cream cheese
- 2 vanilla extract
- 2
Instructions:
1. pour pie filling into a greased 13 inch x 9 inch x 2inch baking dish.
2. bake at 350 degrees for 5-7 minutes or until heated through.
3. meanwhile, in a mixing bowl, cream butter or margarine, cream cheese and vanilla.
4. place cake mixes in another bowl.
5. cut in butter or margarine mixture until crumbly.
6. sprinkle over hot filling.
7. bake 25-30 minutes longer or until topping is golden beown.
Title: Bubur Sum-Sum (Indonesian Rice Pudding)
Ingredients:
- 100 salt
- 1/2 coconut milk
- 650 pandan leaves
- 2 palm sugar
- 200 granulated sugar
- 50 water
- 250 screwpine leaves
- 1
Instructions:
1. Mix the rice flour with half of the coconut milk and salt.
2. Put to boil the other half of coconut milk and pandan leaves.
3. Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.
4. Sauce:
5. Put to boil all of the ingredients.
6. Ladle the pudding into bowls, pour the sauce on top. Serve warm.
Title: Christmas Cherry Trifle Dessert
Ingredients:
- 1 1/2 boiling water
- 1 cherry gelatin
- 2 sugar
- 1 cherry pie filling
- 4 half-and-half cream
- 1 1/2 vanilla flavor instant pudding and pie filling mix
- 1
Instructions:
1. Stir boiling water into gelatin in a large bowl at least 2 minutes, until completely dissolved (can add sugar for a sweeter taste if desired).
2. Stir in the ice cubes until melted.
3. Add in the cherry pie filling; stir to combine.
4. Place all the cake cubes in a 3-qt serving bowl or large glass trifle dish.
5. Spoon the gelatin mixture over cake.
6. Refrigerate 15 minutes, or until set but not firm.
7. Pour the 1-1/2 cups half and half cream into large bowl; add pudding mix; whisk for about 1 minute.
8. Gently stir in 1/2 of the whipped topping.
9. Spoon over gelatin mixture in a bowl.
10. Refrigerate 3 hours or until set.
11. Garnish with remaining whipped topping.
Title: Buttercream-Lactose Free
Ingredients:
- 1/2 shortening
- 1/2 margarine
- 1 vanilla
- 4 confectioners' sugar
- 2 water
Instructions:
1. With a mixer in a large bowl cream shortning(lard), margarine, and vanilla.
2. until well blended.
3. Add sugar 1c at a time and beat well; add water at the 2nd and 4th cup.
4. Refrigerate for up to 2 weeks or freeze for up to a month.
5. This recipe goes good with One bowl Gluten free chocolate cake in a character pan.
Title: White Chocolate Ravioli
Ingredients:
- 5 dark semi-sweet chocolate
- 1/2 butter
- 1 white chocolate
- 1 corn syrup
- 16
- 1/2
Instructions:
1. Filling:.
2. Place chocolate, cream and butter into a plastic bowl and melt in microwave for about 3 minutes.
3. Add Tia Maria and blend thoroughly.
4. Cool in refrigerator for about 1 hour.
5. Ravioli:.
6. Melt chocolate on medium heat in microwave for about 3-4 minutes.
7. Remove from microwave and blend in corn syrup.
8. Knead until all the cocoa butter has been removed.
9. Divide in half and roll out into two flat sheets.
10. Using knife, score one sheet into 2 1/2" squares.
11. Using a teaspoon put a small amount of Tia Maria mousse into the centre of each square.
12. Very carefully, place second sheet of chocolate over the first sheet of chocolate.
13. Push chocolate down to seal the edges of ravioli.
14. Using finger tips press edges to seal.
15. Cut with a ravioli cutter or sharp knife.
16. DO NOT REFRIGERATE.
17. Will keep at room temperature for 3 days.
Title: 2 Ingredient Cookies
Ingredients:
- 2 bananas
- 1 quick oats
Instructions:
1. Pre heat oven to 350.
2. Add bananas and oats to a bowl.
3. Mash until creamed together, I used a fork.
4. Add additional oats if needed to
5. Should end up with a drop cookie consistency.
6. Add whatever 'add ins' you'd like but try to keep the dough moist enough to hold the cookie together.
7. Place on cookie sheet either by small dropfulls or spoon on and flatten top.
8. Bake for 12-15 mins.
Title: Pumpkin Pinwheel Cookies
Ingredients:
- 1 3/4 solid pack pumpkin
- 3 sugar
- 1 pumpkin pie spice
- 1 walnuts
- 1 shortening
- 3 eggs
- 4 flour
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
Instructions:
1. Combine pumpkin, 1 cup of the sugar and pumpkin pie spice in a saucepan. Bring to a boil.
2. Reduce heat; simmer 10 minutes.
3. Stir in walnuts; cool and set aside.
4. Cream shortening and remaining 2 cups of sugar in a large bowl.
5. Add eggs; beat until fluffy.
6. Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Mix well.
7. Divide dough into 3 equal parts.
8. On lightly floured foil, roll each into an 8 x 12 inch rectangle.
9. Spread with 1/3 reserved mixture.
10. Starting from the wide end, roll as for jelly roll.
11. Wrap in foil.
12. Repeat with remaining dough and filling.
13. Place rolls in freezer several hours or overnight.
14. When ready to bake, remove one roll at a time, unwrap and cut with a sharp knife into 3/8 inch slices.
15. Arrange on greased cookie sheets.
16. Bake in a 400 degree Fahrenheit oven for 10 to 12 minutes.
17. Cool.
18. ICING:
19. If desired, mix 2 cups powdered sugar, 1 tablespoon melted butter, 1 teaspoon vanilla and 2 or 3 tablespoons of milk together. Drizzle icing over cooled cookies. Allow icing to harden before plating.
Title: Blueberry-Rum Cobbler
Ingredients:
- 6 fresh blueberries
- 3/4 sugar
- 1/3 cornstarch
- 1/4 rum
- 1 orange zest
- 2 1/4 cake flour
- 1 baking powder
- 2 lime zest
- 1 salt
- 1/4 sugar
- 1/4 vegetable shortening
- 1 half-and-half cream
- 2 brown sugar
Instructions:
1. Set oven to 375 degrees.
2. Butter an 8-inch baking dish.
3. If using fresh strawberries then slice in half.
4. Place all berries in a large bowl.
5. In a small bowl using a fork, stir the 3/4 cup sugar with cornstarch until well blended; add to the berries with the rum and orange peel; stir gently to coat.
6. Transfer the mixture into prepared baking dish and spread out evenly.
7. To make the topping: using a fork, stir the flour with baking powder, lime peel, salt and sugar; cut the shortening into the flour mixture until it resembles oatmeal.
8. Make a well in the dry ingredients and pour in the half and half or milk; mix JUST until a wet dough forms (do not overmix!).
9. Drop by spoonfuls over the berries in the baking dish using the back of the spoon to spread a little dough just over the open spaces (you do not have to cover the open spaces completely).
10. Sprinkle evenly with brown sugar.
11. Place the baking dish onto a baking sheet to catch any drips.
12. Bake until the topping is golden and cooked through (about 50-55 minutes, insert a skewer into the center of the coobler, if it comes out fairly clean except for the berries, then it is done).
13. Delicious!
Title: Whipped Cream Topping
Ingredients:
- 1 heavy whipping cream
- 3 powdered sugar
- 1 vanilla extract
- 1/8 nutmeg
Instructions:
1. Chill a medium-sized mixing bowl (metal works best) and mixer beaters in refrigerator for 15-30 minutes before preparing. Make sure to thoroughly chill whipping cream as well.
2. Pour all ingredients into the mixing bowl. (Note: You may choose not to add the nutmeg. I like to use it for a surprising, earthy flavor. I also substitute other spices such as cinnamon or cloves if the mood strikes. You may use your discretion).
3. Beat at low speed at first until mixture begins to bubble and slightly thicken.
4. Then beat at medium-high speed until beaters begin to leave a trail, and stiff peaks form when tested with the back of a spoon (Note: Do not beat too long, or the mixture will become sweetened butter).
5. Top dessert of your choice.
6. Cover and store in refrigerator for 24-48 hours.
Title: Meyer Lemon and Honey Panna Cotta
Ingredients:
- 2 gelatin powder
- 1 1/2 cold water
- 1 1/2 milk
- 1/2 vanilla bean
- 1/2 meyer lemon zest
- 1 honey
- 2 lemon wedge
- 1 powdered sugar
- 3 butter
Instructions:
1. For the panna cotta:
2. Dissolve the gelatin powder in 1/4 cup/60 ml of cold water. Let it rest for 3 minutes.
3. Put the milk and cream in a saucepan. Add the vanilla seeds and pod, lemon zest and honey (keep the lemon juice for the caramel). Slowly bring to a boil. Add the gelatin and continue cooking until it's completely dissolved, about 2 minutes. Remove from heat and let zests infuse for 5 minutes.
4. Strain through a fine sieve and divide into 4 glasses. Put it in the refrigerator and let sit for at least 4 hours.
5. For the caramel:
6. Heat the powdered sugar in a saucepan on low heat until it melts and turns into a golden color, about 5 minutes. Add in butter, lemon juice, and cream. Turn off the heat, and let it sit for 2 minutes.
7. For serving:
8. Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.
Title: Chocolate Cookie Pudding Pops
Ingredients:
- 2 1/2 milk
- 4 instant chocolate pudding mix
- 1
Instructions:
1. Whisk together milk and pudding mix in a medium sized bowl for two minutes. Fold in cookie chunks. Pour into ice pop mold and cover.
2. Freeze 6 hours or overnight.
3. Makes 10 - 3 ounce popsicles.
4. Cook time is freezing time.
Title: Butterscotch & Honeycomb Self-Saucing Pudding
Ingredients:
- 125 butter
- 1 brown sugar
- 1 1/2 self-raising flour
- 3/4 milk
- 2 butter
- 60 water
- 1/2 brown sugar
- 1/4 water
- 1
Instructions:
1. Cream butter & sugar until light and fluffy. Gently fold in flour alternately with milk until smooth.Stir in crunchie pieces.
2. Spoon mixture into greased 1 cup moulds until 3/4 full and arrange on a baking tray.
3. Prepare Sauce: Place butter, water & sugar into a saucepan and stir over low heat until sugar has dissolved. Bring to the boil.
4. Reduce heat & simmer gently until golden, remove from heat.
5. Carefully blend in extra water and stir over low heat until smooth then set aside to cool slightly.
6. Spoon sauce evenly over puddings and bake at 180.C for 35-40 mins or until cooked.
Title: Easy Fudge Pie
Ingredients:
- 1 sweetened condensed milk
- 1 egg
- 1
- 1 1/2
Instructions:
1. Bake pie crust at 375 til light brown.
2. Stir together sweetened condensed milk, egg, and chocolate chips. Pour into baked pie shell. Cover edge of piecrust with foil or shield to prevent over browning.
3. Bake at 375 around 45 minutes or til middle is set. Serve warm with whipped cream or vanilla ice cream on top.