lumicero/recipes-ing2inst huggingface dataset:
Title: Glazed Chocolate Cake
Ingredients:
- 3/4 unsalted butter
- 3/4 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1/4 sugar
- 1 eggs
- 3 vanilla extract
- 1 sour cream
- 1/2 heavy cream
- 4
- 1/2
Instructions:
1. Preheat oven to 350°F butter an 8-inch round cake pan; line botom with wax paper. Butter paper; dust with cocoa and tap out excess.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt. Set aside.
3. In a mixing bowel, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour alternating with the sour cream by beginning and ending with the flour.
4. Spread batter in prepared pan. Tap pan firmly on countertop to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up).
5. GLAZE: Place semisweet chocolate in a medium bowl. In a saucepan, bring the cream to a boil. Pour over the chocolate; whisk until smooth. Let cool until thick yet pourable, 2-3 minutes.
Title: Thick & Delicious Bread Pudding
Ingredients:
- 10 sugar
- 1 eggs
- 3 baking powder
- 4 vanilla essence
- 2 milk
- 3 butter
- 4 nutmeg
- raisins
- cinnamon
Instructions:
1. Heat oven up to 350°F.
2. Cut slices of bread into cubes.
3. Bake bread cubes for 10 min until a little crisp.
4. In a saucepan, heat the milk, and butter but do not allow to boil.
5. To this, add the vanilla, beaten eggs and sugar, when a bit cooled.
6. Add the baking powder and blend until smooth.
7. In an ovenproof tray, layer the cubes of bread and pour over it the liquid prepared above, until the bread is saturated.
8. If desired, sprinkle your choice of nutmeg, cinnamon or raisins.
9. Bake for approximately 30 minutes or until it browns.
Title: Caramel-Filled Brownies
Ingredients:
- 32 evaporated milk
- 1/4 butter
- 1 butter
- 1 eggs
- 4 sugar
- 4 vanilla
- 2 salt
- 1 flour
- 1/2
- 1
Instructions:
1. For the caramel sauce, melt butter with milk over low heat and add Caramel Creams®. Stir constantly. Remove from heat when the sauce is smooth.
2. Preheat oven to 350° and line a 9”x13” pan with greased parchment paper. Combine butter and chocolate in a saucepan and melt over very low heat. Cool to room temperature. Whisk eggs until frothy. Add sugar, vanilla, and salt. Beat on high for 5 minutes, until smooth. Stir in chocolate mixture, add flour and mix until blended.
3. Pour half of the brownie mixture in the pan and bake for 10 minutes, then remove brownies from oven. Spread the caramel sauce over the cooked brownies. Cover the caramel with the remaining brownie mix. Bake an additional 25-30 minutes at 350°. Cool for 2+ hours, in pan, at room temperature.
Title: Danish Cherry Rhubarb Dessert
Ingredients:
- 2 1/2 all-purpose flour
- 1 salt
- 1 butter
- 1/2 milk
- 1 fresh rhubarb
- 1 frozen rhubarb
- 4 -5 sugar
- 1 1/2 cherry pie filling
- 1 vanilla extract
- 1 sugar
- 1 confectioners' sugar
- 1 vanilla extract
- 1/2 milk
- 1/4
- 1 1/2 - 2
Instructions:
1. In a bowl, combine the flour and salt; cut in butter until crumbly. Add the milk and egg yolk; mix well. Divide in half. On a lightly floured surface, roll each portion into a 13 x 9 inch rectangle. Place one rectangle in a greased 13 x 9 x 2 inch baking dish. Sprinkle with cornflakes.
2. In a bowl, combine the rhubarb and 1 1/2 cups sugar. Stir in the cherry pie filling and vanilla; spread over cornflakes. Top with the remaining pastry. Cut slits in the top.
3. Beat egg white; brush over pastry. Sprinkle with 1 Tablespoon sugar.
4. Bake 350 for 50 to 55 minutes or until crust is golden brown. Cool on a wire rack.
5. In a bowl, combine the glaze ingredients; drizzle over bars. Store in the refrigerator. Yield: 12 to 16 servings.
6. Country Woman.
Title: Easy Capirotada
Ingredients:
- 6 margarine
- 1/4 vegan margarine
- 2 apples
- 1 raisins
- 1 pure maple syrup
- 1 1/4 cinnamon stick
- 1 cloves
- 4
Instructions:
1. Preheat oven to 350°F.
2. Peel the apples then core and chop into 1 inch cubes.
3. Spread the margarine on the bread and cut into one inch cubes. Place half in a 1 1/2 quart baking dish and sprinkle with half of the apples, raisins and apricots. Repeat with next layer.
4. Now in a small sauce pan, bring the syrup, cloves and cinnamon to a simmer. Cover and remove from heat.
5. With a small strainer, remove the cloves and stick from the syrup and toss them. Pour this over the bread mix in dish.
6. Mix well enough to distribute the syrup.
7. Bake for 20 minutes and serve warm.
Title: Citrus Pound Cake With Lemon Cream Cheese Frosting
Ingredients:
- 6 eggs
- 1 unsalted butter
- 3 granulated sugar
- 1 lemon
- 1 fresh lemon juice
- 2 1/2 cake flour
- 3 heavy whipping cream
- 1 cream cheese
- 8 unsalted butter
- 4 fresh lemon juice
- 3 1/2 lemon
- 1 powdered sugar
- 4 heavy whipping cream
Instructions:
1. For cake: Preheat oven to 350 F, and prepare pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
2. Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
3. For the frosting: In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups.
Title: Pumpkin Torte
Ingredients:
- 8 eggs
- 1 pumpkin
- 1 sweetened condensed milk
- 2 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/2 ground mace
- 1/2 ground nutmeg
- 1/4 salt
- 1 vanilla extract
- 1/2 pecans
- 1/4 brown sugar
- 1/4 vanilla extract
- 1 margarine
- 2 butter
Instructions:
1. Preheat oven to 350°.
2. In large mixing bowl, beat eggs; add remaining ingredients except Nut Topping. Mix well.
3. Pour into lightly greased 9-inch springform pan.
4. Bake 55 to 60 minutes or until knife inserted near center comes out clean.
5. Cool thoroughly; remove side of pan.
6. Sprinkle with Nut Topping*.
7. Refrigerate leftovers.
8. Nut Topping:
9. In heavy skillet, brown almonds and pecans in margarine or butter.
10. Add the brown sugar and vanilla extract. Mix well.
Title: Fresh Lemon and Cream Cheese Trifle
Ingredients:
- 16 cream cheese
- 2 instant lemon pudding mix
- 2 milk
- 1 lemon peel
- 1 lemon juice
- 8 Cool Whip
- 1
Instructions:
1. In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth.
2. Gently fold in whipped topping until well blended.
3. Arrange 1/3 of angel food loaf in bottom of trifle dish.
4. Spoon 1/3 of pudding mixture evenly over angel food.
5. Repeat, forming 2 additional layers.
6. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
7. If desired, serve garnished with thin lemon twists and fresh mint leaves.
8. Store in refrigerator.
Title: Devil's Food Cake - Alton Brown
Ingredients:
- 1 boiling water
- 4 dark brown sugar
- 10 1/2 all-purpose flour
- 5 1/2 cake flour
- 4 baking soda
- 1 kosher salt
- 1/2 sour cream
- 1 eggs
- 4 1/2
- 2
Instructions:
1. Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.
2. Whisk the boiling water and cocoa powder together in a small bowl and set aside.
3. Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
4. Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
Title: Mother Lode Pretzels
Ingredients:
- 1 evaporated milk
- 1 walnuts
- 1
- 1 1/4
- 1
- 2
- 2/3
- 1/4
Instructions:
1. With a sharp knife, cut pretzel rods in half; set aside.
2. In a large saucepan over low heat, melt caramels with milk.
3. In a large shallow bowl, combine the chips, toffee bits and walnuts.
4. Pour caramel mixture into a 2 cup glass measuring cup.
5. Dip the cut end of each pretzel piece two-thirds of the way into the caramel mixture (reheat in microwave if mixture becomes too thick for dipping).
6. Allow excess caramel to drip off, then roll pretzels in the chip mixture.
7. Place on waxed paper until set.
8. Store in an airtight container.
Title: Tapioca Pudding
Ingredients:
- 1 pearl tapioca
- 4 eggs
- 5 white sugar
- 3/4 vanilla
- 1/2
Instructions:
1. Soak tapioca in 1 cup of the milk overnight in fridge.
2. Add remaining milk and cook, stirring occasionally, in top of double boiler about 3 hours over medium low heat. Take off of heat.
3. Beat egg yolks, sugar and vanilla together and add to tapioca and blend.
4. Beat egg whites until stiff.
5. Line a greased baking dish 9 x 9 with a layer of tapioca, egg white and repeat layer of tapioca and egg white.
6. Bake in preheated oven of 325F for 15 minutes.
Title: Mama's Banana Dessert
Ingredients:
- 2 sugar
- 2 bananas
- 15 pecans
- 4
- 1/4
Instructions:
1. Whip the cream with the sugar until firm peaks form.
2. Fill a large glass bowl or small parfait glasses with half the cookies, banana slices,drizzle chocolate syrup over the cream nuts and half the whipped cream.
3. Then layer the remaining cookies, bananas, a little more chocolate syrup, remaining whipped cream, and then toasted nuts and more chocolate drizzles.
4. Serve.
Title: Better for You Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 brown sugar
- 1 vanilla
- 2 eggs
- 1 1/4 peanut butter
- 2 1/2 white whole wheat flour
- 1/8 salt
- 2 baking soda
- 11 -12
Instructions:
1. Cream butter and sugars until combined.
2. Add vanilla.
3. Add eggs one at a time, blend until light and fluffy.
4. Add peanut butter, mix to combine.
5. In a separate bowl, combine flour, salt, and baking soda. Whisk well to break up any lumps.
6. Add dry mixture to wet mixture. Combine well.
7. Fold in chocolate chips.
8. Refrigerate till firm.
9. Preheat oven to 350F (325F convection).
10. Roll into 1 1/2" balls. Place on cookie sheet 2" apart.
11. Bake for 8-10 minutes. Cookies should be slightly cracked on top, but not too dry.
12. Makes 3 dozen cookies.
Title: Cake - No Eggs, Sugar, Oil or Butter
Ingredients:
- 6 whole wheat flour
- 2 mixed spice
- 2 dates
- 1 apricots
- 4 lemon
- 4 water
- 1/2
- 2
Instructions:
1. Soak fruit in the liquid overnight.
2. Add the dry ingredients.
3. Bake in a 2 lb loaf tin for approx 1 1/2 hrs at 160 c, covering for the.
4. last 1/2 hour.
Title: Banana Caramel Fluff
Ingredients:
- 2 bananas
- 1 vanilla extract
- 2 butter
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated.
3. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square.
4. Place 1/4 of banana mixture in the center of each pair of rolls.
5. Bake for 11 to 13 minutes, or until pastry is golden brown.
6. Heat caramel topping and drizzle over dessert.
7. Serve warm.
Title: Chewy Brownie Cookies
Ingredients:
- 1 1/2 brown sugar
- 2/3 water
- 1 vanilla extract
- 1 eggs
- 2 cocoa powder
- 1 1/2 salt
- 1/3 baking soda
- 1/2 powdered sugar
- 1/4
- 1
Instructions:
1. HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
2. BEAT brown sugar, shortening, water and vanilla with electric mixer at medium speed until well blended. Beat in eggs. Combine flour, cocoa, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in chocolate chips. Drop by rounded measuring tablespoonsful 2 inches apart onto prepared baking sheets.
3. BAKE 8 to 10 minutes, or until cookies are set. Cool 2 minutes on baking sheet. Place on cooling rack to cool completely. Sprinkle with powdered sugar.
4. Other combinations of chips may be used, such as 1 cup chocolate chips and 1 cup white chocolate chips, or 1 cup peanut butter chips and 1 cup of chocolate chips, or 1 cup chopped nuts and 1 cup of chocolate chips.
Title: Kisses Cocoa Cookies
Ingredients:
- 1 butter
- 2/3 margarine
- 1 granulated sugar
- 1 2/3 vanilla extract
- 1/4 all-purpose flour
- 1 pecans
- 54 powdered sugar
Instructions:
1. Beat butter, granulated sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle.
2. Heat oven to 375°F Remove wrappers from chocolates. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in powdered sugar again just before serving, if desired. About 4-1/2 dozen cookies.
Title: Tammy's Pineapple Fluff Dessert
Ingredients:
- 2 1/2 graham cracker crumbs
- 1/2 butter
- 1 butter
- 1 1/2 powdered sugar
- 2 eggs
- 1 crushed pineapple
- 1
Instructions:
1. Combine the first two ingredients. Put 1/2 cup aside for use later. Spread the rest over the bottom of a 9x13 casserole dish and bake at 300 degrees for about 15 minutes (watch carefully so it doesn't overbrown/overcook).
2. Remove from the oven and let cool.
3. Beat the butter, powdered sugar, and eggs together and layer on top of the cooled crust.
4. Whip the whipping cream and fold the crushed pineapple into it, and layer this on top of everything else.
5. Sprinkle the remaining 1/2 cup graham cracker mixture on top.
6. Refrigerate for at least 2-3 hours before serving.
Title: Easy Old-Fashion Sugar Cookies
Ingredients:
- 2 self-rising flour
- 1 sugar
- 1/2 margarine
- 1 egg
- 1 vanilla extract
- 1 milk
Instructions:
1. Cream margarine; add sugar, beat until fluffy.
2. Add egg and vanilla, stir in flour and milk. ( You may need to add a little more milk or flour to get the best consistency to roll out).
3. Roll into two logs, wrap in plastic wrap and refrigerate.
4. When ready to bake, just slice into thin slices. Bake at 350' for 5 to 7 minutes or until bottoms are lightly browned; tops will be slightly moist.
Title: Chocolate-Pecan Brownies
Ingredients:
- 3/4 all-purpose flour
- 1/4 baking soda
- 3/4 granulated sugar
- 1/3 butter
- 2 water
- 1 vanilla extract
- 1 eggs
- 2 pecans
- 1/2
Instructions:
1. Preheat over to 325°F; grease a 9-inch square baking pan.
2. In a small bowl, mix together flour and baking soda.
3. In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat; remove immediately from heat.
4. Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth.
5. Transfer mixture to a medium bowl. Cool completely.
6. Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until smooth.
7. Stir remaining chocolate morsels and nuts into batter. Pour batter into prepared pan.
8. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Then let cool and cut into squares.
Title: Kalter Hund (German Chocolate Dessert) - Christmas Version
Ingredients:
- 150 bittersweet chocolate
- 250 banana
- 1 mixed spice
- 100
- 1/4
Instructions:
1. Heat your rice cream on the stove-top or in the microwave (I used a microwave-safe bowl and heated the cream at 765 watts for 1:20 min).
2. Add in the chocolate pieces (and mixed spice if using) and stir until smooth.
3. Line a small loaf pan (about 7X3 inches) with cling film and start assembling your dessert by covering the base of the pan with chocolate.
4. Continue by layering speculaas or gingerbread cookies, banana and chocolate into the pan until you have used up everything. The last layer should be chocolate (I got 9 layers in total).
5. Place dessert in the fridge and chill for at least 3 hours, best overnight.
6. Slice and enjoy. :) Its great with additional fruit.
Title: Grilled Apples With Creme Anglaise
Ingredients:
- 1 milk
- 1 half-and-half
- 4 eggs
- 2 granulated sugar
- 1/3 salt
- 1/8 vanilla extract
- 1/2 Bourbon
- 2 sweet apples
- 5 ground cardamom
- 1/4 pecans
- 2
Instructions:
1. Preheat gas grill or fire in charcoal grill.
2. Creme Anglaise:
3. In a saucepan over low heat combine the milk and half-and-half.
4. Heat to just boiling.
5. In the top pan of a double boiler, whisk together the egg yolks and eggs until just blended.
6. Add sugar, salt and vanilla.
7. Gradually whisk in the hot milk mixture.
8. Place over the bottom pan of boiling water stirring constantly, until the mixture is thick enough to coat the back of a spoon, 2-3 minutes.
9. DO NOT LET IT BOIL.
10. Immediately remove from heat.
11. Stir in the bourbon and let cool slightly to thicken.
12. Apples:
13. Cut the apples into rounds about 1/2 inch thick.
14. Put slices in a baking dish and drizzle with olive oil, truning to coat.
15. Brush the grill with olive oil and place apple slices on it, or place them in an oiled grilling basket.
16. Sprinkle the apples with cardamon.
17. Grill for about 3 minutes, then turn and grill until softened, about 2 more minutes.
18. Transfer the apples to a plate.
19. Pool some of the creme anglaise on each of 6 dessert plates and topw with several apple rounds.
20. Drizzle the apples with additional creme anglaise, adding the chopped pecans at this time, if you are going to use.
21. Enjoy!
Title: Sarah Mcglaughn Apple or Pear Cake
Ingredients:
- 3 apples
- 1 eggs
- 2 brown sugar
- 1 sugar
- 1 self rising flour
- 2 vanilla
- 1 water
- 1 nutmeg
- 1/4 cinnamon
- 2 walnuts
- 1 pecans
Instructions:
1. Beat the two eggs with oil.
2. Beat in sugar, vanilla, nutmeg, cinnamon, and then flour.
3. Beat in cooled cooked pears or apples.
4. Mix in Walnuts or Pecans.Recipe only calls for 1 cup but more would make it better.
5. Pour into greased 9 x 13 baking dish or pan.
6. Bake at 325 degrees for 45 minutes or until done.
7. The original recipe was done with pears.
Title: The Best Sticky Toffee Pudding
Ingredients:
- 3 butter
- 5 caster sugar
- 2 eggs
- 6 self raising flour
- 6 dates
- 6 boiling water
- 1/2 vanilla essence
- 3 bicarbonate of soda
- 3/4 golden syrup
- 2 black treacle
- 2
Instructions:
1. Place chopped dates in bowl with golden syrup, black treacle, coffee essence and bicarbonate of soda, add boiling water and leave to one side.
2. In large mixing bowl, cream together butter and sugar, beat until mixture is light and fluffy.
3. Gradually add the eggs a little at a time, beating well after each addition.
4. Carefully fold in the self-raising flour using a metal spoon.
5. Fold in the date mixture including all the liquid.
6. The mixture will be sloppy (this will make the pudding light).
7. Place mixture in a greased and lined baking tray and bake in a medium to hot oven for 20-30 minutes.
8. Finish pudding should be slightly resilient to touch if not turn down oven and bake for a further 10 minutes.
Title: Caramel Chocolate Cake
Ingredients:
- 3 eggs
- 1 sugar
- 3/4 milk
- 1/4 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1/2 vanilla extract
- 1/2 water
- 1/2 pecans
- 1
- 1/4
- 1
Instructions:
1. In a mixing bowl, beat eggs, sugar, oil and milk.
2. Combine the flour, cocoa, baking powder and salt; gradually add to egg mixture and mix well.
3. Stir in vanilla.
4. Transfer to a greased 8 inch square baking pan.
5. Bake at 350 for 30-35 minutes or until a toothpick comes out clean.
6. Cool on a wire rack.
7. In a heavy saucepan, combine caramels and water.
8. Cook and stir over low heat until smooth.
9. Add pecans.
10. Cool slightly.
11. cut the cake into squares; drizzle with warm caramel sauce.
12. Top with whipped cream and pecans if desired.
Title: Buñuelos
Ingredients:
- 3 flour
- 3 water
- 2 water
- 4 brown sugar
- 2 cloves
- 3 cinnamon sticks
- 4
Instructions:
1. In a mixing bowl add the flour and the boild water (now just warm), kneaded until the dough is soft.
2. Make small balls with the dough and let it rest for half an hour, then using a rolling pin make thin "tortillas" and let them air for and additional hour.
3. When the time is up, heat up the oil in a skillet, and deep fry the buñuelos. They will brown instantly, turn once and put aside immediately to drain over paper towels.
4. MIEL/SYRUP:
5. Bring all the ingredients to a boil on low heat, for about 25 minutes.
6. The buñuelos are served with the syrup on top, alonside a warm "Champurrado.".
Title: Egg Biscuit Cookies
Ingredients:
- 6 flour
- 1 sugar
- 6 baking powder
- 3 eggs
- 1 milk
- 1 vanilla
- 1 confectioners' sugar
- 1
Instructions:
1. Mix all ingredients together.
2. Shape into 1" balls and bake on greased cookie sheets.
3. Oven temperature 375 degrees for 8 to 12 minutes until golden brown.
4. Glaze: Mix confectionary sugar with enough water or milk to make a glaze consistency.
5. Dip the top of each cooled cookie into glaze and set on rack to dry.
6. Add candy shots while glaze is still wet.
Title: Weight Watchers Pumpkin Flan
Ingredients:
- 1/2 brown sugar
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1/8 cayenne pepper
- 1/8 salt
- 1 pumpkin puree
- 1 fat-free evaporated milk
- 1/4 fat free egg substitute
- 3/4 orange
- 8
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
3. Whisk in the pumpkin, milk orange juice and egg substitute; divide among eight 6-oz custard cups.
4. Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
5. Bake until firm around the edges and slightly puffed, approximately 45 minutes.
6. Carefully remove cups from water, cool completely, cover and refrigerate.
7. Before serving, top each serving with a tablespoon of whipped topping and an orange wedge.
Title: Cinnamon Roll Bread Pudding
Ingredients:
- 6 -8 raisins
- 1/3 pecans
- 1/3 milk
- 1 eggs
- 5 sugar
- 1 vanilla extract
- 1 butter
- 1/4 margarine
- 1 1/3 sugar
- 1/2 vanilla extract
- 4
- 1
Instructions:
1. Place the cinnamon roll pieces into greased 9 x13-inch baking dish.
2. Sprinkle the raisins and pecans over them.
3. In large bowl, beat the milk, eggs, sugar and vanilla until well blended.
4. Pour mixture over rolls.
5. Cover and refrigerate overnight.
6. Preheat oven to 350°.
7. Dot the mixture with the butter slices.
8. Place the dish in a roasting pan; fill pan with hot water halfway up sides of baking dish.
9. Bake for 40-45 minutes or until bread pudding is set in center.
10. To make the sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water.
11. Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended.
12. Stir some of the hot cream mixture into the egg mixture; return egg mixture to double boiler.
13. Stirring constantly, cook 8-10 minutes or until thickens slightly and coats a spoon.
14. Remove from heat and stir in the vanilla.
15. Serve warm sauce over bread pudding.