lumicero/recipes-ing2inst huggingface dataset:
Title: Penuche
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1/2 milk
- 1 vanilla
- 1 salt
- 1/8 butter
- 2
- 1/2
Instructions:
1. Mix sugar, milk, Karo, butter, & salt.
2. Cook until it forms a soft ball.
3. Let it stand (in sink in cold water) until cool. The bottom will start to thicken first.
4. Add vanilla & nuts.
5. Beat.
Title: Chocolate Pistachio Biscotti
Ingredients:
- 6 unsalted butter
- 2 flour
- 1/2 baking soda
- 1 salt
- 1/4 sugar
- 1 eggs
- 2 pistachio nut
- 1 chocolate chips
- 1/2 pistachio ice cream
Instructions:
1. Heat oven to 400°F Butter and flour a baking sheet. Set aside.
2. In a medium bowl, whisk together flour, cocoa powder, soda and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
3. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 x 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300°F.
4. On a cutting board, using a sharp serrated knife cut biscotti diagonally into 1-inch thick slices. Arrange biscotti, cut side down, on a baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.
5. Serve with pistachio ice-cream.
Title: Fresh Fruit Tart
Ingredients:
- 1/2 confectioners' sugar
- 1 1/2 all-purpose flour
- 3/4 unsalted butter
- 1 cream cheese
- 1/2 granulated sugar
- 1 vanilla extract
- 1 strawberry
- 1 frozen limeade concentrate
- 1 cornstarch
- 1 fresh lime juice
- 1/4 granulated sugar
Instructions:
1. Directions.
2. Preheat the oven to 350 degrees F.
3. For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
4. For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
5. For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
6. Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.
Title: Perfect Pear Cake
Ingredients:
- 2 eggs
- 1/3 olive oil
- 1/4 lemon, rind of
- 1 sugar
- 2/3 sugar
- 1 self-rising flour
- 1 1/2 bartlett pears
- 4 powdered sugar
Instructions:
1. Preheat oven to 375°F.
2. Oil and flour 9-inch-diameter cake pan.
3. Line bottom of the pan with parchment paper.
4. Whisk eggs, oil, milk, and lemon peel in large bowl.
5. Whisk in 2/3 cup sugar.
6. Add flour; whisk until batter is smooth.
7. Mix in pears with a wooden spoon.
8. Transfer batter to pan.
9. Sprinkle top with 1 tablespoon sugar.
10. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes.
11. Cool in pan on rack.
12. **Toloosen the cake, use a sharp knife and cut around the edge of the cake.
13. Turn the cake onto a platter.
14. Sift powdered sugar over top for presentation.
Title: Oatmeal-Pecan Snack Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1 3/4 pumpkin pie spice
- 1/2 salt
- 1/2 baking soda
- 1/4 butter
- 6 reduced-fat cream cheese
- 1 1/2 dark brown sugar
- 1/2 egg substitute
- 1 vanilla extract
- 3 oats
- 3/4 dried cherries
- 1/2 pecans
Instructions:
1. Preheat oven to 350 degrees F. Combine flour, pumpkin pie spice, salt ans baking soda.
2. Beat butter, cream cheese and sugar at medium speed with an electric mixer until fluffy. Add egg substitute and vanilla, beating until blended.
3. Gradually add flour mixture, beating at low speed just until blended. Stir in oats and dried cherries.
4. Drop dough by rounded tablespoons onto baking sheet coated with cooking spray, Gently flatten dough into circles. Sprinkle about 1/2 TSP chopped pecans onto each dough circle.
5. Bake in batches at 350 degrees F. for 13-14 minutes or until a wooden pick inserted in centers come out clean. Remove cookies from baking sheets to wire racks and let cool 10 minutes.
Title: Chocolate Marvel Cake - Low-Fat
Ingredients:
- 1 brewed coffee
- 1 skim milk
- 8 prune butter
- 1 egg substitute
- 2 vanilla extract
- 2 sugar
- 2 all-purpose flour
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1/4
Instructions:
1. To keep cake low-fat, use either a Seven-Minute Frosting or a powdered sugar glaze.
2. Preheat oven to 350 degrees.
3. Spray the inside of two 8-inch cake pans or one 9-inch springform pan with Baker's Joy or grease and flour them.
4. In large bowl, mix all dry ingredients together and set aside.
5. Place Lekvar (Prune Butter) in large mixing bowl; gradually add all other liquids, mixing on SLOW speed. (Unless you want to wear this)
6. Add half of dry ingredients and mix 1 minute.
7. Add remaining dry ingredients and mix 1 minute.
8. Pour batter into prepared pans.
9. Bake 30-35 minutes (8-inch pans) or 40-50 minutes (9-inch springform) or until done. (Toothpick comes out clean when inserted into middle of cake.)
10. Cool in pans.
11. Gently run knife around edge of cake.
12. Place flat parchment-lined pan/plate on top and invert to remove each cake layer.
13. Frost with 7-Minute Frosting.
14. If you want to make it very decorative, melt 1-ounce unsweetened chocolate and drizzle it over the frosting, letting some of it run down the sides.
15. IMPORTANT TIP: I always wrap little insulating strips, soaked in water and squeezed, around the outside of each cake pan.
16. The brand I use is MagiCake by J P Products, and these work well.
17. OMIT THIS LINE
18. OMIT THIS LINE
19. The purpose of these strips is to keep the cake from forming a hump in the middle of the cake layers by preventing the outside edges from cooking before the centers cook.
20. I couldn't make flat cake layers without the MagiCake strips.
Title: Triple Berry Cream Pie
Ingredients:
- 1 1/2 flour
- 1/4 salt
- 4 unsalted butter
- 1/4 vegetable shortening
- 8 cream cheese
- 3/4 confectioners' sugar
- 1 1/2 heavy cream
- 1/2 vanilla extract
- 2 strawberries
- 1 raspberries
- 1 blueberries
Instructions:
1. Preheat oven to 400°.
2. In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. Sprinkle with 3 tablespoons ice water; mix with a fork just until dough forms a ball (add water if needed). Form into a disk, wrap in plastic and chill for 30 minutes. On a floured surface roll out the dough into an 11” round. Fit into a 9” pie pan and crimp edge. Refrigerate for 10 minutes.
3. Line crust with foil and fill with pie weights. Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes. Let cool.
4. In a bowl, beat cream cheese and sugar with a mixer on high speed. Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed. In another bowl, gently mix berries.
5. Spoon two-thirds of cream mixture into crust; smooth top. Spoon two-thirds of berries over cream. Mound remaining cream in center and top with remaining berries. Chill overnight.
Title: Annie Bell's Pink Speckled Cake
Ingredients:
- 150 beetroots
- 200 eggs
- 250 milk
- 3 hazelnuts
- 3 plain flour
- 100 baking powder
- 200 ginger
- 2 cinnamon
- 1/2 nutmeg
- 1/2 unsalted butter
- 1/2 icing sugar
- 180 cream cheese
- 150 vanilla extract
- 450
- 1
Instructions:
1. Preheat oven to 170 deg C fan/190 deg C/gas mark 5.
2. Butter two 20cm cake tins 9cm deep with a removable base. Line with baking paper, then grease this too.
3. Place 1 teaspoon grated beetroot into small bowl, cover with 2 teaspoons boiling water, set aside to colour frosting later.
4. Whisk oil and caster sugar, whisk in egg yolks and milk.
5. Fold in beetroot and nuts, stir in sifted flour and baking powder, then spices.
6. Whisk egg whites until stiff, then fold into mix in 3 goes.
7. Divide between 2 tins, smooth surface and bake for 30-35 mins or until shrinking from sides of tins.
8. Leave to cool before removing paper.
9. Frosting: cream butter and icing sugar, add cream/cream cheese/curd cheese until smooth.
10. Work in vanilla extract and 2 teaspoons of beetroot liquid made earlier.
11. Spread about a quarter of the frosting onto one cake and sandwich with the other.
12. Use the rest to coat the top and sides.
13. Decorate with sugar flowers, or prefered decoration and refrigerate for an hour.
14. If not serving immediately, cover and store in fridge until 30mins before eating.
Title: Plum and Ginger Pudding
Ingredients:
- 300 butter
- 2 brown sugar
- 200 butter
- 1 1/2 sugar
- 1 vanilla essence
- 4 eggs
- 1 milk
- 1 - 1 1/2 plum
- 3 flour
- 4 baking powder
- 1 1/2 ginger
Instructions:
1. Pre heat oven to 160 degrees celsius.
2. Melt 300g butter and mix in brown sugar and cook over a low heat for a few minutes.
3. Spread sugar mix over base of a lined cake tin.
4. Halve and de-stone plums/ canned plums, drain well and place cut side down on the sugar mix.
5. In a cake mixer Cream 200g butter and sugar. Add vanilla and eggs (one at a time stirring between each. Add the milk, then dry ingredients.
6. Pour ontop of the plums and sugar mix.
7. Bake at 160 degrees celsius for 45 minutes.
8. When cool turn out of the cake tin.
9. Note: Served best warm, its fine to reheat in the microwave.
10. Note: Plums can be substitued with apricots, peaches or any other fleshy fruit.
Title: Discombobulated Rice Krispies Treats
Ingredients:
- 2 marshmallows
- 2 granola cereal
Instructions:
1. Take 3 marshmallows out of a bag.
2. Get 6 squares of chocolate. Put the chocolate squares into a DISPOSABLE cup or bowl.
3. Heat in microwave for 1 and a half to 2 minutes until smooth and spreadable.
4. Align your marshmallows side to side flat ends touching.
5. Take every marshmallow and put chocolate on 1 side like cement so there is no chocolate seen on the outside of the marshmallow. Pick a side and spread chocolate on it. Only use one side so you can hold the treat.
6. Sprinkle Rice Krispies cereal on the side with the chocolate (if you don't like that cereal you can substitute it for granola pieces.
7. Put in refrigerator over night.
8. If you want to take this on the go or pack it into your kid's lunch wrap in tin foil. Or take out of the refrigerator and enjoy. This is a good way to start your kid's cooking experience so if they ask things like what are you doing, and can i help, feel free too let them join inches This is safe and fun. Enjoy!
Title: Hot Chocolate Passion
Ingredients:
- 1 white chocolate
- 1 bittersweet chocolate
- 1 brandy
- 6 cognac
- 6 unsalted butter
- 6 sugar
- 6 Tabasco sauce
- 1 1/4 heavy whipping cream
- 1 cocoa powder
- 1 1/2
- 24
Instructions:
1. Combine white chocolate, 2 tablespoons of brandy or cognac, and 2 tablespoons of water in a medium mixing bowl.
2. Place bowl over pan of simmering water and heat.
3. Stir mixture until smooth, then remove from pan.
4. Stir in 2 tablespoons of butter until it is blended; allow mixture to cool.
5. In a small metal bowl, whisk 2 egg yolks into 2 tablespoons of sugar.
6. Set bowl over a pan of simmering water.
7. Heat, whisking constantly, until mixture reaches 160°F on instant-read or candy thermometer.
8. Immediately remove from heat and whisk for five minutes.
9. Then slowly pour the egg mixture into the chocolate mixture, stirring constantly until well blended.
10. Cover and reserve at room temperature for later layering.
11. Repeat using bittersweet and milk chocolates.
12. Pour cream into a large chilled bowl and beat until stiff.
13. Gently fold Tabasco sauce into the whipped cream until it is evenly blended.
14. Set aside a small amount of the whipped cream for garnish.
15. Then divide the remaining cream into thirds.
16. Fold one third into each of the three chocolate mixtures.
17. Chill 12 (8 oz.) glasses.
18. Fill each glass one-third deep with the dark chocolate mixture.
19. Top that with layers of the white chocolate and milk chocolates mixures.
20. Allow the filled cups to chill for at least two hours.
21. To serve, top glasses with 1 to 2 ounces of chocolate liqueur, a dollop of fresh whipped cream, and a dusting of cocoa powder.
22. ENJOY - what's not to love?
Title: Crock Pot Baked Apples
Ingredients:
- 4 granny smith apples
- 1/3 cooking apples
- 1/4 brown sugar
- 1/2 dried cherries
- 2 dry white wine
- 1/2 unsalted butter
- 1/4 ground cinnamon
- 1/2 ground nutmeg
Instructions:
1. Core apples, combine brown sugar and dried fruit (cranberries, raisins, cherries or mixed fruits) and fill the centres of the apples with the sugar/fruit mixture; place the apples in a 5- to 6-quart (5-6 litre) crock pot.
2. Combine the wine or apple juice with the melted butter and pour it over the apples; sprinkle the apples with cinnamon and nutmeg; cover the crock pot and cook on low for 2 to 3 hours or until the apples are tender.
3. To serve, spoon the apples into individual dessert dishes, spoon the wine/apple juices over the apples, sprinkle with chopped nuts and cream or ice cream.
4. How ironic my introductory words: "looks after itself". True, but it seems crock pots sometimes have minds of their own and produce something other than what we had planned for them to make! From reading many reviews on Zaar, I've come to the conclusion that the results from crock pot recipes are sometimes more unpredictable than recipes made in other ways. I’ve not had anything like Rita’s experience on this occasion, but rather the opposite, which is of course easier to deal with: I’ve several times had to continue cooking on low or to raise the setting to high with other crock pot recipes. And I've at times cooked crock pot recipes for hours longer than was specified, which has left me wondering how similar or different the low setting is on different brands of crock pot. Rita’s experience suggests that the cooking time needs to be seriously adjusted so until I have a chance to check out this recipe and report back, which I will do VERY soon, I’m changing the cooking time from the four to six hours suggested in the original recipe to TWO to three hours, or until the apples are tender. I thank Rita for so graciously accepting the unforeseen fate of her beautiful apples. Such an enticing before picture! And when she looked into her crock pot - her second picture - after three hours cooking: what a shock! I’m just so glad that she hadn’t gone off for six hours and left her apples and the crock pot to do their own thing - and I'm so pleased that at least the cooked apple sauce was delicious.
Title: Boston Creme Pie
Ingredients:
- 1 eggs
- 4 milk
- 6 sour cream
- 1/2 vanilla
- 1 French vanilla instant pudding
- 2 instant white chocolate pudding and pie filling mix
- 1/2 instant chocolate fudge pudding
- 1 powdered sugar
- 1
Instructions:
1. Cake:
2. Combine cake mix, eggs, sour cream, 1 t of the vanilla, butter flavoring, oil, and 1 cup of the milk with a mixer for 2 minutes.
3. Pour batter into two greased and floured 9 inch round cake pans.
4. Bake 40-45 minutes. (This is a very dense cake!).
5. Cool in pans for 10 minutes, then turn out onto a rack to finish cooling.
6. Filling:
7. Combine the white chocolate and French vanilla pudding mixes with 3 cups of the milk and the remaining t of vanilla. Beat on high speed until it starts to thicken, about 2 minutes.
8. "Frosting":
9. Beat the chocolate pudding mix, remaining 2 cups of the milk and the powdered sugar on high speed for 2 minutes. Allow pudding mixture to thicken slightly.
10. To assemble:
11. Place first layer of cake on cake plate, and cover top with filling. It will be thick and you will probably have some left over. Top with second layer of cake. "Frost" the top only with the chocolate pudding mixture. Cover and refrigerate at least 4 hours before serving.
Title: Granny Molasses Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1/4 molasses
- 1 vanilla
- 2 flour
- 2 baking soda
- 2 ginger
- 2 cinnamon
- 1 clove
- 1/4 salt
Instructions:
1. Cream butter and sugar together; stir in egg, molasses and vanilla; combine and gradually add dry ingredients (add a couple more tablespoons flour if your dough seems too soft) then stir until completely mixed.
2. Roll dough into 1 1/4" balls; roll each ball of dough in granulated sugar and place on a greased baking sheet.
3. For soft & chewy cookies, bake at 375° for 8 minutes or just until edges start to turn golden-brown; for crisper cookies, bake for up to 10 minutes; allow cookies to remain on baking sheet for a couple minutes after they come out of the oven; remove cookies to a cooling rack to cool completely.
Title: Banana Foster Trifle
Ingredients:
- 1 water
- 1 1/3 eggs
- 3 ground ginger
- 3 rum
- 1 butter
- 1/4 dark brown sugar
- 1/2 ground cinnamon
- 1/4 bananas
- 1/3 instant vanilla flavor pudding and pie filling
- 1/2 milk
- 4 cream cheese
- 1 powdered sugar
- 2 vanilla extract
- 0.5
- 3
- 1/4
- 1
Instructions:
1. Prepare cake mix according to package directions,(the 1 1/3 cup water, 3 T. oil, 3 large eggs, adding mashed bananas and ginger to the mix. Pour mixture into a lightly greased and floured 13 X 9 inch pan.
2. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Brush cake with 1/4 cup rum. Cool in pan 20 minutes. Crumble into 2 inch chunks.
3. Melt butter in a large skillet over medium-high heat; add dark brown sugar and cinnamon, and cook 1 minute. Add sliced bananas, and cook, stirring constrantly, 2 to 3 minutes or until bananas are tender. Remove from heat, and pour remaining 1/4 cup rum over banana mixture. Pour mixture into a large bowl. Let cool 15 minutes. Cover and chill 1 hour.
4. Prepare pudding mix as directed, using 2 cups milk; stir into banana mixture. Cover and chill 2 hours.
5. Place half of banana cake chunks in a large trifle dish. Spread half of pudding mixture over cake. Top with half of Cream Cheese Topping. Repeat layers once. Sprinkle with grated chocolate.
6. To make Cream Cheese Topping:
7. Beat first 3 ingredients at medium speed with an electric mixture until smooth. Stir in whipped topping until well blended.
Title: Carrot Cookies With Pecans
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 3/4 baking soda
- 1 salt
- 3/4 ground cardamom
- 1/2 cinnamon
- 1/2 butter
- 3/4 light brown sugar
- 1 egg
- 3/4 vanilla extract
- 1 carrot
- 1 pecans
- 1/2 raisins
Instructions:
1. Preheat oven 325, grease 2 baking sheets.
2. (or use silpat).
3. Combine flour, baking powder, and baking soda, and spices.
4. Beat butter with sugar until light and fluffy.
5. Beat in egg and vanilla.
6. Beat in flour mixture.
7. Stir in carrots, nuts, and raisins.
8. Drop generous tablespoons of batter onto baking sheets.
9. bake until edges are lightly browned, 20-25 min.
Title: Quick Oat and Molasses Cookies
Ingredients:
- 1/2 sugar
- 3/4 margarine
- 4 molasses
- 1 egg
- 1 flour
- 3/4 baking powder
- 1/8 salt
- 1 cinnamon
- 1 ginger
- 1 1/3 oats
Instructions:
1. Preheat oven to 375°F.
2. Add sugar to margarine and beat well.
3. Add molasses and egg.
4. Mix the flour with all the dry ingredients.
5. Gradually incorporate into previous mix.
6. Add oats and mix well.
7. Roll into 1 inch balls.
8. Place on a greased cookie sheet, 2 inches apart.
9. Bake 10 to 12 minutes.
Title: Applesauce Cake
Ingredients:
- 1/2 shortening
- 2 all-purpose flour
- 1 1/4 sugar
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1/2 walnuts
- 1 nutmeg
- 1/2 clove
- 1/2 allspice
- 2 eggs
- 1 1/2 unsweetened applesauce
- 1/2 raisins
Instructions:
1. Combine shortening and flour and mix at lowest speed for 1 minute, guiding mixture into beaters with rubber scraper.
2. Mixture will be crumbly and fluffy (if mixing by hand, use pastry blender or 2 knives).
3. Add sure, baking powder, baking soda, and spices and 2 tablespoons applesauce.
4. Blend well; add remaining applesauce until just blended.
5. Add raisins and nuts, and pour into greased 9x12x2-inch pan.
6. Bake at 350° for 40-45 minutes.
Title: Easy Ice Cream Cake
Ingredients:
- 12 Cool Whip Lite
- 1
- 2
- 1
Instructions:
1. Line a 13” x 9” inch pan with plastic wrap letting wrap extend over by a few inches on long side of pan.
2. Arrange 6 Ice cream sandwiches with sides touching, in 2 rows of 3 each.
3. Spread 1 cup of cool whip on top of ice cream sandwiches, then sprinkle with Heath Toffee Bits.
4. Then layer 6 more Ice cream sandwiches on top of that and freeze until firm: about 1 hour.
5. Holding plastic wrap extending above sides of pan; lift cake and invert onto a serving platter.
6. Remove plastic wrap and spread top of cake with 1 cup cool whip, sprinkle with more Toffee Bits, slice crosswise.
7. Drizzle with sugar free chocolate syrup, caramel or butterscotch topping.
8. Serve and enjoy.
Title: Ice Cream Cone Cakes
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3
- 3
- 24
- 2
Instructions:
1. Preheat your oven to 350 degrees F.
2. Place paper baking cup in each of 24 regular -size muffin cups.
3. Make cake batter as directed on cake mix box.
4. Fill each cup 2/3 full of batter.
5. Place ice cream cone upside down in each cup.
6. Bake 15-20 minutes or until a toothpick inserted comes out clean ( cones may tilt on batter ).
7. Cool completely, about 30 minutes.
8. Remove paper baking cups and generously frost cake with frosting.
9. Decorate as desired.
Title: Warm Apple Raisin Crisp With Crumb Topping
Ingredients:
- 1 1/3 sugar
- 1 golden raisin
- 1 1/4 ground cinnamon
- 1 ground nutmeg
- 8 apples
- 4 brown sugar
- 4 all-purpose flour
- 1 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 13x9-inch baking dish.
3. In large bowl, combine sugar, raisins, cinnamon and nutmeg.
4. Add apples, tossing gently to coat.
5. Place apples in prepared baking dish.
6. For topping, in large bowl, combine brown sugar and flour.
7. Using a pastry blender, cut in butter until mixture is crumbly.
8. Sprinkle crumb topping evenly over apple mixture.
9. Bake 30-40 minutes, or until apples are tender and crust is golden.
Title: Emeril's Chocolate Strawberry Crepes With Caramel Sauce
Ingredients:
- 1 1/2 fresh strawberries
- 1 sugar
- 2 Grand Marnier
- 6 cocoa powder
- 6
Instructions:
1. In a medium bowl, macerate strawberries, sugar and Grand Marnier for 30 minutes.
2. Lay a crepe flat on a serving plate and lightly spread with 1 tablespoon of Nutella, 1 tablespoon of whipped topping and 1/4 cup sliced strawberries.
3. Roll crepe or fold in quarters.
4. Drizzle with caramel sauce.
5. Serve immediately with a dusting of cocoa powder.
Title: Homemade Banana Pudding in the Microwave
Ingredients:
- 1 sugar
- 1/4 all-purpose flour
- 1/8 salt
- 3 eggs
- 2 milk
- 2 butter
- 1 vanilla
- 3 bananas
- 36
- 1
Instructions:
1. In a large microwaveable bowl, Mix sugar, flour, salt, egg yolks and milk.
2. Microwave on high power for 2 minutes.
3. Beat with electric mixer for 1 minute.
4. Microwave on high power 2 more minutes.
5. Beat with electric mixer for 1 more minute.
6. Add butter and vanilla.
7. Microwave on high for 1 minute.
8. Beat for for 1 minute more with electric mixer.
9. Refrigerate until cool.
10. Line a dish with vanilla wafers.
11. Top with 1/2 of slice bananas.
12. Layer 1/2 of pudding on top.
13. Repeat layers.
14. Spoon whipped topping over all.
15. Store in refrigerator.
16. If serving warm, layer wafers, bananas, and warm pudding immediately into casserole dish. Top with meringue made from beating reserved egg whites with sugar. Bake until golden.