lumicero/recipes-ing2inst huggingface dataset:
Title: Sour Cream Cinnamon Cupcakes
Ingredients:
- 1/2 granulated sugar
- 2 ground cinnamon
- 1 butter
- 1 all-purpose flour
- 1 salt
- 1/4 baking powder
- 1/2 baking soda
- 1/2 butter
- 1/4 egg
- 1 sour cream
- 1/2 vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 350*.Line muffin tins with paper liners.
2. Blend cinnamon, sugar and set aside.
3. Melt 1 tbls butter, set aside.
4. TO MAKE BATTER:.
5. whisk flour, baking powder, baking soda and salt in small bowl.set aside.
6. In medium bowl, beat butter till fluffy on high, gradually beat in sugar till fluffy, lower speed to medium and beat in egg, then sour cream and vanilla.
7. Lower speed to low and beat in flour mixture, just till blended.
8. Pour half of the batter into prepared muffin tins, sprinkle with half of the nutty cinnamon sugar, top with remaining batter and nut mixture --
9. Drizzle with melted butter, gently swirl batter with knife.
10. Bake until the tops are golden and crisp and springy.about 20 minutes.
11. Cool for 15 minutes in tins on racks.
Title: Chablis Blanc Cake With Wine Glaze
Ingredients:
- 1/2 pecans
- 1 instant vanilla flavor pudding and pie filling
- 1/2 eggs
- 1 sugar
- 1/2 water
- 4 butter
- 1
- 1/4
- 1/2
Instructions:
1. Heat oven to 325 degrees. Grease and flour Bundt pan. Place nuts in bottom of pan. Mix pudding mix, wine, water, cake mix oil and eggs in bowl and beat 2 minutes. Pour batter over nuts in cake pan.
2. Bake 55 to 60 minutes. Remove from oven. Poke holes all over cake.
3. Combine topping ingredients in saucepan. Bring to boil and boil for 2 minutes. Spoon hot topping over hot cake. Let cool before serving.
Title: Raspberry Cobbler
Ingredients:
- 4 raspberries
- 2/3 sugar
- 1/2 lemon juice
- 2 butter
- 1 1/2 biscuit mix
- 3 butter
- 1 egg
- 1/2 milk
Instructions:
1. In a mixing bowl, toss the raspberries with the sugar and lemon juice.
2. Spread berries out into a buttered 10x6 inch baking dish.
3. Dot with 2 tablespoons butter.
4. In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
5. Drop spoonfuls of dough over fruit.
6. Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
7. Serve warm with whipped cream.
Title: Cornflour Sponge
Ingredients:
- 3 eggs
- 4 sugar
- 1 baking powder
- 20 flour
- 3 cornflour
Instructions:
1. Beat eggwhites until stiff.
2. Add sugar and beat again until mixure is very stiff.
3. Add yolks and beat again.
4. Sift in dry ingredients and mix well.
5. Bake at 375 F for 12-15 minutes.
6. Do not open oven for 12 minutes.
Title: Nutty Raspberry Blondies
Ingredients:
- 125 butter
- 200 white chocolate
- 3/4 sugar
- 2 eggs
- 3/4 plain flour
- 1/2 self-raising flour
- 100 white chocolate
- 1/2 walnuts
- 150 raspberries
Instructions:
1. heat oven to 180 C/350°F.
2. grease and line a 23 cm square pan.
3. melt butter and the 200g chocolate on low heat, stirring until melted.
4. cool until just warm.
5. stir in the rest of the ingredients.
6. spread mixture into prepared pan.
7. backe for 40 minutes or until firm.
8. cut into 18 squares.
Title: Midas Squares
Ingredients:
- 1 peanut butter
- 1/2 brown sugar
- 1/2
- 2
- 1
Instructions:
1. Mix peanut butter, syrup and brown sugar over low heat until melted and well dissolved.
2. Stir in the Cornflakes and Rice Krispies.
3. Press into a buttered 8x8 pan.
4. Cool, then slice into squares.
Title: Canelés De Bordeaux - French Rum and Vanilla Cakes
Ingredients:
- 1/2 milk
- 2 eggs
- 2 vanilla beans
- 1/2 vanilla extract
- 3 -4 rum
- 1 plain flour
- 1 light brown sugar
- 2 butter
- butter
- sugar
Instructions:
1. The day before: boil the milk with the vanilla and butter.
2. Take off the heat, allow to cool VERY slightly.
3. Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
4. Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
5. Place it in the refrigerator for 24 hours to 48 hours maximum.
6. When you are ready to bake the caneles: preheat the oven to 250C/495°F.
7. Butter the moulds liberally and then sprinkle some sugar in to the moulds.
8. Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more.
9. Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside.
10. Carefully unmould them whilst they are still hot. Allow them to cool.
11. Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.
Title: Vegan Gluten-Free Gingerbread Cookies
Ingredients:
- 100 buckwheat flour
- 100 rolled oats
- 100 carob powder
- 3 cinnamon
- 1 ground ginger
- 1 ground cloves
- 1/4 ground nutmeg
- 1/4 cardamom
- 1/4 ground allspice
- 1/4 black pepper
- 3 applesauce
- 1/2 liquid stevia
- 1/4 artificial sweetener
- 10 salt
- 3 almond butter
- 1/2 peanut butter
- 1/4
- 1
Instructions:
1. First, grind almonds and rolled oats into fine meal. I find it works the best when you grind them together as the oats keep the almonds dry and you’ll not have oily clumps.
2. Then, in a large bowl, mix together the dry ingredients (flours, carob and spices).
3. Next, in a small bowl, whisk together all the ingredients of wet mixture (applesauce, chia seeds, oat milk, xylitol, stevia, 1 teaspoons of chicory paste or instant chicory, salt and nut butters) and let sit for a few minutes until the ground chia seeds absorb the liquid.
4. Now, pour the wet mixture on dry ingredients and mix carefully until a well-incorporated batter forms. I find it the easiest to use my hand.
5. Put the dough ball into a sealed container and refrigerate overnight or all day or at least for 6 hours.
6. Divide the dough into 2 balls and place one at a time on a floured non-stick mat or on stone surface. Keep the dough you are not working with in fridge. Flour a rolling pin, sprinkle some flour (I prefer unroasted buckwheat flour) on the dough and begin rolling it out until you have a rectangle or circle that is about 2mm thick. I like to press it down with my hands first to ease rolling. When rolling the dough ball try moving it around the surface every now and then to make sure there’s flour underneath and that it wouldn’t stick to the surface. Add flour if it starts to stick.
7. Cut the gingerbread cookie batter into the shapes of your choice and place on a baking sheet lined with parchment paper.
8. Bake for 10 minutes (175°C, 350°F), and then remove from oven. Rotate the pan and return to oven for 3-4 minutes longer, until golden. Let the cookies cool down.
9. For egg-free royal icing grind 100 grams (3.5oz) of xylitol into powder (confectioner’s sugar). Whisk in 2.5 tbsps. of coconut milk and it’s ready. I divided the icing between three bowls and added some spirulina to one and some acai powder to the other to have different colours to play with. You can also use turmeric for yellow, matcha powder for green, beet juice for red/pink and blueberry juice or blended blueberries for blue/purple.
10. Original recipe with tutorial video: https://www.nutriplanet.org/2016/12/vegan-gingerbread-recipe-gluten-free/.
Title: Millionaire's Shortbread
Ingredients:
- 1 butter
- 1/2 cornstarch
- 1/2 icing sugar
- 1 all-purpose flour
- 1 salt
- 1/4 butter
- 1/4 caster sugar
- 1 golden syrup
- 1/2 sweetened condensed milk
- 5
Instructions:
1. Preheat oven to 350°F.
2. Combine corn starch, icing sugar, salt, and flour.
3. Add softened butter in chunks, working through with fingers until well combined.
4. Spread in a shallow 8"x8" pan.
5. Prick with a fork all over and bake for 20 - 30 minutes, until golden brown. Watch carefully to make sure the shortbread doesn't burn!
6. If you are NOT making the millionaire's version, sprinkle the baked shortbread with caster sugar and cut up to cool on a rack. You are now finished - enjoy! If you ARE making the millionaire's version, skip this step and continue below.
7. On low heat, combine butter, caster sugar, golden syrup and condensed milk. Stir until dissolved.
8. Boil mixture 3-4 minutes, stirring constantly. The caramel mixture is ready when a small amount dropped into cold water forms a ball.
9. Spread caramel over shortbread and allow to set.
10. Melt semi sweet chocolate in the microwave or a double boiler and spread over caramel. Allow to set (in the refrigerator, if you like).
11. To help stop the chocolate from cracking when you cut the shortbread, heat the blade of your knife in hot water, then dry off and cut slowly and carefully. Repeat this process before each cut you make.
Title: Orange Ring Cake
Ingredients:
- 125 all-purpose flour
- 75 butter
- 2 eggs
- 1 baking powder
- 4 sugar
- 4
- 100
Instructions:
1. Beat eggs in a bowl, one at a time, until light and fluffy.
2. Use cold eggs as eggs tend to separate best when cold.
3. Cream in sugar.
4. Add butter; mix well.
5. Add flour and baking powder; mix well.
6. Add juice and 2 tbsps of the mixed fruit and continue to mix.
7. Grease a cake tin.
8. Spread out the remaining 2 tbsps of mixed fruit in the ring-shaped baking tin/pan.
9. Add the cake mixture.
10. Bake for 20 minutes in an electric oven at 100°C or until a wooden toothpick inserted in the center comes out clean.
11. Allow to cool in pan for 10 minutes.
12. Unmold from pan.
13. Allow to cool completely on wire rack.
14. Cut and serve with tea for a delicious snack!
Title: Lavender Whipped Cream
Ingredients:
- 1
- 2
Instructions:
1. In a small saucepan combine whipping cream and dried lavender. Bring to just a simmer.
2. Remove from heat.
3. Strain mixture and discard lavender.
4. Cover and chill whipped cream mixture at least 2 hours or until completely chilled.
5. In a chilled metal mixing bowl beat whipping cream and sugar with an electric mixer on medium speed, beating just until soft peaks form. Use at once or cover and chill up to 2 hours.
6. Makes 16 (2 tablespoon) servings.
Title: Rice pudding in a flash!
Ingredients:
- 1 white rice
- 2 water
- 1 French vanilla instant pudding
- 1 evaporated milk
- 1/2 raisins
- 1 nutmeg
Instructions:
1. In medium sauce pan combine water and rice, bring to boil then cover.
2. Reduce heat and simmer until the water is absorbed about 15 or 20 minutes.
3. Pour evaporated milk into medium bowl and add pudding, whisk until smooth then place in fridge while rice is cooking.
4. When rice is done cooking, pour into colander and rinse with cool water until cool and drain well.
5. Pour into bowl with pudding, add raisins and nutmeg, mix and enjoy!
Title: Easy Sugar Cookies
Ingredients:
- 2 3/4 flour
- 1 baking powder
- 1 baking soda
- 1 1/2 butter
- 1 1/2 sugar
- 1 egg
- 1 vanilla extract
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
2. Mix the flour, baking powder, and baking soda together in a bowl; set the mixture aside.
3. Cream the butter and sugar.
4. Beat in the egg and vanilla extract.
5. Once combined, slowly blend in the dry ingredients until evenly mixed.
6. Searate dough into tablespoon-sized balls.
7. Place onto an ungreased cookie sheet.
8. Place on center rack and bake for 5 to 7 minutes (or until golden brown). Let the cookies sit for 2 minutes before cooling on wire racks.
Title: Layered Maple Dessert 1964
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 2 butter
- 2 sour cream
- 1/4 egg
- 2/3
- 1
Instructions:
1. Prepare sour cream dough first.
2. Sour cream dough-- instructions-- cut butter into flour and baking powder add egg and sour cream Divide dough into two balls.
3. You may chill, or use immediately.
4. Divide one ball of chilled dough into two pieces.
5. Roll out one ball of dough as thin as possible roll out so that it will cover the length of a 9 x 13 inch glass pan.
6. Prick all over with fork.
7. Lay one piece on bottom of pan.
8. Sprinkle some grated maple sugar over .
9. Pour some whipping cream over the sugar.
10. Roll out the second half of the dough , prick and place another thin strip of dough on top, again sprinkle maple sugar, and pour cream over.
11. Roll out the next ball of dough and again make two long strips.
12. place one more on top, sprinkle with sugar, and pour cream over.
13. Cover the last with the final piece of dough and seal all around.
14. Seal trying to keep the cream under the dough.
15. It should not seep to the top.
16. Bake 400 degrees F.
17. for 35 minutes.
18. Watch so that it doesn't get too brown.
19. Let it cool and then slice into squares.
20. serves 12.
Title: Hazelnut Dacquois
Ingredients:
- 10 toasted hazelnuts
- 2 flour
- 1 granulated sugar
- 1 cream of tartar
- 2
- 1/2
Instructions:
1. Preheat the oven to 325 degrees F.
2. Prepare a sheet pan or two 9" round cake pans by lining them with parchment paper.
3. Do not grease them!
4. In your food processor, pulverize the toasted nuts with the flour until a fine meal forms.
5. Add 2/3 cup of the sugar and pulse just to mix.
6. Set aside.
7. In a large, clean, dry mixing bowl, combine the egg whites and cream of tartar.
8. Beat at medium speed until soft peaks form, then turn the speed to high and gradually beat in the remaining sugar; beat until stiff, but not dry.
9. Fold the nut mixture gently into the meringue.
10. Spread the dacquoise into the prepared pans.
11. Bake for about 30-35 minutes, or until golden brown and springy to the touch.
12. Cool the dacquoise in the pan on a rack.
13. The dacquoise may be made, left in the pan, covered well and stored at room temperature for up to 2 days before adding a filling or buttercream.
Title: Famous Chocolate Wafer Roll
Ingredients:
- 1 heavy cream
- 1/4 confectioners' sugar
- 1/2 pure vanilla extract
- 20 chocolate curls
Instructions:
1. Whip the heavy cream with the sugar and vanilla until stiff.
2. Set aside 1 cup of mixture.
3. Spread wafers with remaining cream and arrange in stacks of five.
4. Chill for 15 minutes.
5. Lay stacks on edge to make one long roll.
6. Spread remaining 1 cup of cream on outside of roll.
7. Cover and chill for at least four hours or overnight.
8. Garnish with chocolate curls or shavings before serving.
9. To serve, cut DIAGONALLY.
10. Note- To make chocolate curls you can slightly warm a large candy bar of good quality chocolate in the microwave (only a few seconds should do) Slowly scrape back of bar with a vegetable peeler and transfer curls using a toothpick, to a baking sheet or large plate/ Refrigerate until firm/ For shavings, I like to thinly slice miniature Dove Dark Chocolate candies (about eight or so) and sprinkle on your dessert.
Title: Chocolate Hazelnut Pots De Crème
Ingredients:
- 1 half-and-half
- 3 granulated sugar
- 1 vanilla extract
- 3 heavy cream
- 2 confectioners' sugar
- 1 hazelnuts
- 1/2
- 2
- 1/2
Instructions:
1. Combine half-and-half, chocolate and sugar in small heavy saucepan. Cook and stir over medium heat for 10 minutes or until the mixture reaches a full boil and thickens.
2. Gradually stir about half of hot chocolate mixture into beaten egg yolks. Stir egg yolk mixture into remaining hot chocolate mixture. Cook and stir over low heat for 2 minutes. Remove from heat.
3. Stir in Frangelico and vanilla. Pour chocolate mixture into six pots de crème cups, demitasse cups or soufflé cups. Cover and chill for 2 hours.
4. Make the sweetened whipped cream:
5. In a chilled bowl, beat cream with sugar and Frangelico until soft peaks form, using electric mixer at medium speed.
6. Assembly:
7. Garnish each pot de crème with a dollop of whipped cream and chopped hazelnuts.
Title: White Chip Orange Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 1 butter
- 1/2 margarine
- 1/2 granulated sugar
- 1 light brown sugar
- 2 -3 egg
- 2
Instructions:
1. PREHEAT oven to 350°F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 10 to 12 minutes or until edges are light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Fresh Peach Cobbler
Ingredients:
- 2 sugar
- 1 1/2 butter
- 1/2 flour
- 1 baking powder
- 2 salt
- 1/4 nutmeg
- 1 milk
- 3/4
Instructions:
1. Mix peach slices with 3/4 cup sugar, set aside.
2. Pour butter in 8 inch square baking dish.
3. Mix flour, baking powder, salt, nutmeg and remaining sugar.
4. Stir in milk, until just combined.
5. Pour over butter.
6. Top with peaches.
7. Bake at 375* for 45 minutes.
Title: White Chocolate Cupcake
Ingredients:
- 100 butter
- 100 margarine
- 100 caster sugar
- 2 self-raising flour
- 1 eggs
- 1 vanilla essence
- 2 baking powder
- 100 milk
- 3 white chocolate
- 200 cream cheese
- 40 icing sugar
Instructions:
1. Method.
2. Make the white chocolate cupcakes.
3. Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.
4. Using an electric whisk, food processor or wooden spoon, beat the butter or margarine and sugar until very light and fluffy.
5. Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence.
6. Carefully fold in the flour and baking powder if using.
7. Thin the cake mixture with the milk.
8. Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above.
9. Bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the chocolate cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don't overcook the chocolate cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.
10. Make the white chocolate cream cheese icing.
11. Place the chocolate and double cream in the microwave until just melted - under a minute should do. Stir to combine and allow to cool slightly.
12. Add the cream cheese and icing sugar.
13. Using an electric whisk, food processor or wooden spoon, beat the mixture until combined.
14. When the cakes are cool, drizzle some chocolate icing mixture over the top of each cupcake. These white chocolate cupcakes are best eaten on the day they are made.
Title: 3 Toppings for Apple Pie
Ingredients:
- 2 granulated sugar
- 2 brown sugar
- 1 cinnamon
- 10 flour
- 2 -3 butter
- 3/4 flour
- 1/2 sugar
- 1/3 butter
- 1/2 rolled oats
- 1/2 flour
- 1/2 brown sugar
- 1/2 walnuts
- 1/4 shortening
- 1/4 unsalted butter
- 3/4 nutmeg
- 3/4 cinnamon
Instructions:
1. For streussel topping: combine and sprinkle on top of apple pie.
2. For the next 2 toppings: Mix till crumbly and and top on pie.
Title: Irish Cream Cake
Ingredients:
- 3 1/2 instant chocolate pudding mix
- 4 eggs
- 1/3 irish cream
- 1 sour cream
- 1 butter
- 1 cream cheese
- 4 powdered sugar
- 3 irish cream
- 1/4 vanilla
- 1 light corn syrup
- 4 vanilla
- 1/2
- 1/4
- 1
- 1/3
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
2. In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
3. In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
4. Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
5. Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
6. Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.
Title: Onion Soup Cocktail Cookies
Ingredients:
- 1/2 butter
- 7/8 flour
- 10 cheddar cheese
- 3
Instructions:
1. MIX. KNEAD.ROLL INTO LOG.WRAP IN WAX PAPER. COOL.
2. SLICE THINLY. BAKE AT 350 FOR approximately 23 MINUTES. MAY FREEZE.
Title: Cinnamon Pumpkin Seeds
Ingredients:
- 1 -2 coconut oil
- 2 cinnamon
- 2 powdered sugar
- 3
Instructions:
1. Take fresh unrinsed pumpkin seeds and toss with coconut oil.
2. Toss in cinnamon.
3. Spread on cookie sheet. I lined mine with a teflon sheet.
4. Bake at 300 degrees until nicely toasted, 10-15 minutes. The coconut oil works great for this because it can reach a higher heat without scorching.
5. Transfer to a dish while still hot and toss with powdered sugar -- more or less to your liking.
Title: Peanut Butter M&m Brownies
Ingredients:
- 1 butter
- 2 1/4 sugar
- 4 eggs
- 1 1/4 cocoa powder
- 1 salt
- 1 baking powder
- 1 vanilla extract
- 1 all-purpose flour
- 1 1/2 peanut butter
- 3
Instructions:
1. Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
4. Stir in the flour and peanut butter M&M's until well combined.
5. Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
Title: Angel Food Cake [malakh Ensvarg Lekekh]
Ingredients:
- 1 cake flour
- 1/4 granulated sugar
- 12 cream of tartar
- 1 salt
- 1/2 vanilla extract
- 1 granulated sugar
- 3/4
Instructions:
1. Sift flour and 3/4 cup sugar together 3 or 4 times; set aside.
2. Beat egg whites with cream of tartar, sal, and vanilla until stiff (but not dry) peaks are formed.
3. Lightly fold in remaining sugar 2 tablespoons at a time.
4. Sift about 4 tablespoons of the flour mixture at a time over the meringue. Gently blend after each addition.
5. Carefully slide batter into an ungreased 10 inch tube pan. Cut through the batter with a knife to break large air bubbles.
6. Bake at 350 degrees for 45 minutes or until cake tests done. Immediately invert pan and cool cake completely. Remove cake from pan very gently.
Title: Maya Angelou's Banana Meringue Pudding
Ingredients:
- 3/4 sugar
- 1 sugar
- 1 pure vanilla extract
- 3 milk
- 1/3 cornstarch
- 8 eggs
- 4 bananas
- 1/2 cream of tartar
- 1 salt
- 3 butter
- 3
Instructions:
1. Preheat oven to 350°F.
2. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil for 1 minute, then remove from heat.
3. In another bowl, whisk egg yolks, then whisk in 1/2 cup of hot custard from pan until blended.
4. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring constantly , 2 minutes.
5. Stir in butter and vanilla until blended.
6. Place vanilla wafers on bottom of a 2 quart casserole dish. Top with a layer of sliced bananas and custard. Repeat layering, ending with custard.
7. In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until foamy.
8. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold a stiff peak.
9. Spoon meringue over hot custard immediately, bake until golden, about 20 minutes.
10. Remove from oven and cool for at least 1 hour at room temperature Then refrigerate for 4 hours before serving.