lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chip and Almond Biscotti (Maida Heatter)
Ingredients:
- 6 unbleached flour
- 2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/8 granulated sugar
- 1 eggs
- 12 vanilla extract
- 2 brandy
- 1
- 2
Instructions:
1. First toast the almonds in a single layer in a shallow pan in a 350°F oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
2. Adjust two racks to divide the oven into thirds and preheat oven to 375°F If possible, use cookie sheets without raised edges; otherwise use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside.
3. Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking soda, baking powder, and salt. Add the sugar and stir to mix.
4. Place about 1/2 cup of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.
5. Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix.
6. In a small bowl beat the eggs with the vanilla and whiskey or brandy, just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened (Use a large rubber spatula). Be patient.
7. Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or wax paper. Wet your hands with cold water—do not dry them—and press the dough into a round mound.
8. With a long, heavy, sharp knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 to 2-1/2 inches wide, and about 1/2 inch high (you will press, not roll, the dough into shape). The ends of the strips should be rounded rather than squared.
9. Place two strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.
10. Remove the sheets from the oven and slide the parchment or foil off the sheets. With a wide metal spatula transfer the baked strips to a large cutting board and let them cool for 20 minutes.
11. Reduce the oven temperature to 275°F With a serrated bread knife, carefully cut on a sharp angle into slices about 1/2 inches wide. This is tricky. Cut slowly with a sawing motion.
12. Place the slices, cut side down, on the two unlined sheets. Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking.
13. Bake for 25 to 30 minutes (depending on the thickness of the biscotti). Turn the oven heat off, open the oven door, and let the biscotti cool in the oven. When cool, store in an airtight container.
Title: Rose Petal Tart
Ingredients:
- 3 -4 sugar
- 1 puff pastry
- 1/4 rose water
- 350 sugar
- 150
- 1
- 2 -3
- 2
- 300
Instructions:
1. Wash and pat dry rose petals, brush them with slightly whipped egg white and coat them in sugar; spread on a sheet of greased paper and let dry completely.
2. Preheat oven 200°C.
3. Roll out puff pastry until very thin, put it in a heart-shaped buttered ovenproof dish (pan) leaving an outer edge of about 2 cm, fold the edge inward.
4. Prick the bottom with a fork and put the dish in the fridge for 15 minutes.
5. Blind bake the pie shell in the preheated oven for 12-15 minutes.
6. Meanwhile whip the yoghurt in a bowl with the egg yolk, rose water and the 2 tbsp sugar.
7. Whip the cream and slowly fold it in the yoghurt mixture.
8. Pour the yoghurt mixture in the puff pastry shell and bake at 180°C for 20 minutes.
9. Let it cool to room temperature and then chill until completely set.
10. Decorate with rose petals and serve.
11. (Variations: you can use flavoured yoghurt such as vanilla or coconut or pineapple<U+0085>use your fantasy!).
Title: Banana Cake With Crunchy N'dizi and Banana Whipped Cream
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 1 1/2 sugar
- 1 lemon zest
- 1 vanilla extract
- 2 eggs
- 1 1/4 yogurt
- 3/4 bananas
- 6 water
- 1 unsalted butter
- 4 unsalted peanuts
- 3/4 heavy cream
- 1 vanilla extract
- 1 confectioners' sugar
- 2 banana
- 1
Instructions:
1. Preheat the oven to 350ºF. Butter and flour a 9-inch square baking pan.
2. Combine the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
3. In a large bowl, beat the butter, sugar, lemon zest, and vanilla with a mixer until fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the banana, and then the flour mixture into the batter, alternating with the yogurt, until blended.
6. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until golden and a knife inserted in the center comes out clean.
7. Let the cake cool in its pan for 10 minutes, then remove from the pan and set on a wire rack to finish cooling.
8. N'Dizi.
9. Preheat the oven to 400ºF.
10. Warm a skillet over medium-high heat and add the banana rounds and water to the skillet, cover and let steam for 1 minute.
11. Drain the liquid.
12. Dip the banana rounds in melted butter, coat with chopped nuts and set on a baking tray.
13. Bake for 4 minutes, then flip the rounds and bake for 4- 6 minutes until the peanuts are roasted.
14. Banana Whipped Cream.
15. Beat the cream, vanilla and confectioners' sugar until stiff peaks formand then fold in the mashed banana.
16. To serve, cut the cake into squares and top with the Banana Whipped Cream and Crunchy N'Dizi.
Title: Banana and Strawberry Cups
Ingredients:
- 4 strawberries
- 2 bananas
- 2 Grand Marnier
- 3 sugar
- 1 orange marmalade
- salt
Instructions:
1. In a mixing bowl add Grand Marnier liqueur, sugar and orange marmalade and combine well add in the strawberries and bananas and mix well.
2. Let stand in the refrigerator for 1 hour before serving.
3. Serve the fruits in chill wine glasses and top with whipped cream.
Title: Mexican Shortbread
Ingredients:
- 1/2 butter
- 1/4 margarine
- 1/2 sugar
- 2 all-purpose flour
- 1/4 all-purpose flour
- 1/2 cornmeal
- 1/4 cinnamon
- 1 salt
- 1 milk
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Cream margarine and sugar together in bowl. Stir in flour, cornmeal, cinnamon and salt. Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes.
3. Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.
4. When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
5. Drizzle melted chocolate on top, allow to cool before cutting into wedges.
Title: Lemon Cupcakes
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 lemon zest
- 2/3 sugar
- 2 eggs
- 7/8 flour
- 1/2 baking powder
- 1/8 salt
- 2 butter
- 1 cream cheese
- 1 1/2 confectioners' sugar
- 1 lemon zest
Instructions:
1. Beat together the butter, cream cheese, lemon zest and sugar, then beat in eggs until smooth.
2. Gradually add the flour, baking powder and salt to the cheese mixture and beat with your mixer on low speed until just combined.
3. Divide the batter evenly between 12 cupcake cups that have been lined with paper cupcake liners.
4. Bake at 325F about 25 minutes until firm to the touch.
5. While cupcakes are baking, make frosting by beating the frosting ingredients together until smooth.
6. Let cool 10 minutes in pan, then transfer to a wire rack.
7. Frost when cooled.
Title: Nana's Chocolate Cherry Cake
Ingredients:
- 1 cherry pie filling
- 1 eggs
- 2 pure vanilla extract
- 1
Instructions:
1. Mix cake mix, eggs and flavorings until well-blended. (I use a hand mixer and mix for at least 2 minutes.).
2. Fold in cherry pie filling (gently).
3. Spread batter into a 8" x 12" pan that has been greased and floured.
4. Bake at 350 degrees until done. (40-50 minutes, according to the cake mix package.).
5. Frost with dark chocolate frosting.
Title: Orange Sea Foam Frosting
Ingredients:
- 1 1/4 sugar
- 1/4 cold water
- 3 vanilla
- 1
Instructions:
1. In a medium size heavy saucepan, stir in the sugar and water over high heat until a candy thermometer reaches 240 degrees farhenhiet or until 1/2 tsp dropped in a saucer of cold water forms a soft ball.
2. In a large bowl with an electric mixer on high, beat the egg whites until soft peaks form. Slowly add the hot syrup, then the orange rind and vanilla, beating constantly for about 5 minutes or until stiff peaks form.
3. Makes about 2 1/2 c frosting or enough to fill and frost a two layer 9 inch cake, a 13x9x2 or 2 dozen cupcakes.
Title: Almost Instant Baked Apple
Ingredients:
- 1 apple
- 1 brown sugar
- 1/8 cinnamon
- 1 raisins
- 1 butter
- 2 water
Instructions:
1. Wash, dry, and core the apple. Peel a strip of skin from around the cored center. Put apple in a microwave-proof bowl.
2. Mix the brown sugar, cinnamon, and raisins, and fill the apple with the mixture. You could add chopped, nuts, too, if you wanted. Dot with the butter. Pour the water around the apple.
3. Bake in the microwave on HI power for about two minutes and 30 seconds, and let it rest for a minute or two before eating. When it is done, a fork will prick into the apple easily. Pour cold cream over the top, if desired, and eat it up!
Title: Rainbow Cake
Ingredients:
- 3 flour
- 2 sugar
- 3/4 shortening
- 1 salt
- 1 milk
- 5 baking powder
- 4 milk
- 1/2 vanilla
- 1/2 cinnamon
- 1/2 clove
- 1/2 baking soda
- 1/8 water
- 1/8
- 2
Instructions:
1. Combine flour, sugar, shortening, salt and 1 cup milk and blend 2 minutes.
2. Stir in baking powder.
3. Add egg whites and 1/2 cup milk and blend 2 minutes.
4. Divide batter into 3 parts.
5. White layer: Add 1/2 tsp vanilla.
6. Yellow layer: add 3- 4 drops of yellow food coloring and 1/2 tsp lemon extract.
7. Dark layer: add cinnamon, cloves, soda and cocoa blended with water.
8. Bake each layer in an 8 inch pan rubbed with shortening and lined with waxed paper, for 25- 30 minutes in 360* oven.
9. Allow to cool and frost as desired.
Title: Summer Peach Pie
Ingredients:
- 5 sugar
- 1 1/4 flour
- 1/2 cinnamon
- 3/4 nutmeg
- 1 lemon juice
- 1 butter
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Roll out half of the pie crust to fit a 9" pie pan. Reserve the other half for the top.
3. Toss together in a large bowl, the peaches, sugar, flour, spices and lemon juice.
4. Pour into the prepared pie crust and dot with the cold butter.
5. Roll out the second half of the reserved pastry, and put on top.
6. With a sharp knife, cut a few slits to vent. You can sprinkle with a little milk or water, and then sprinkle with sugar.
7. Cover the edges with foil to prevent over browning.
8. Bake for 45-60 minutes.
9. Serve warm with ice cream if desired.
Title: Sour Cream Fudge Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 sour cream
- 1 3/4 flour
- 1 baking soda
- 1 salt
- 3 vanilla
- 1 hot water
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease and flour pan.
2. Cream shortening and sugar, beat in eggs, then sour cream. Sift together flour, soda and salt, mix into creamed mixture. Add melted chocolate, vanilla and hot water, mix well.
3. Bake at 350 degrees: 30-35 minutes for 9" X 13" pan or (2) 8" rounds; 25-30 minutes for (2) 9" rounds; only 20 minutes for 24 cupcakes.
Title: Cooked Peanut Butter Icing (Frosting)
Ingredients:
- 2 sugar
- 1 milk
- 2 light corn syrup
- 1 margarine
- 1 peanut butter
- 1 vanilla flavoring
Instructions:
1. Combine the sugar, milk and corn syrup in a heavy saucepan.
2. Bring to a boil and cook for about 3 minutes.
3. Remove from heat and place the pan in a larger pan of cold water.
4. Add the margarine, peanut butter, and vanilla flavoring.
5. Beat until mixture thickens to a spreading consistency.
Title: LEMON BASIL CURD BUTTER COOKIES from the Cookie Book
Ingredients:
- 1 granulated sugar
- 2 lemon zest
- 4 powdered sugar
- 2 eggs
- 1 fresh lemon juice
- 1/3 all-purpose flour
- 1/3 fresh basil
- 1/4 unsalted butter
- 2 unsalted butter
- 16 powdered sugar
- 3/4 lemon zest
- 1 1/2 egg
- 1 milk
- 1 real vanilla extract
- 1 sea salt
- 1 1/2 all-purpose flour
- 1/2
- 2
Instructions:
1. To make the curd, place the granulated sugar and lemon zest in the bowl of a food processor fitted with the blade and pulse several times to combine. Add in the powdered sugar, eggs, egg yolk and lemon juice and run the machine for 30 to 60 seconds or until combined. Add in the flour and run the machine for 30 seconds more.
2. Strain the mixture into a heavy-bottomed saucepan over medium heat. Add the basil and butter and stir constantly for 6 to 8 minutes or until thickened. Strain once again if the mixture developed any lumps and immediately place in a small, heat-safe bowl and cover with plastic wrap, directly on the surface of the curd. Place in the fridge to chill completely.
3. To make the cookies, if your butter isn’t super soft, heat it in the microwave on high for 5 to 10 seconds. In an electric stand mixer fitted with the paddle, add the butter, powdered sugar and lemon zest and run the machine on medium for 4 minutes or until smooth. With the machine on low, add in the egg, egg yolk, milk, vanilla and salt and run the machine on low for several minutes more. Make sure to scrape down the sides and bottom of the bowl so that everything is incorporated. The mixture may look curdled. Dump in the flour and run the machine on the lowest setting until the dough comes together.
4. Place a silicone baking mat on the counter and then place a piece of parchment paper on top, lightly flouring it. Set the dough on top and sprinkle with a bit more flour. Rub some flour over your rolling pin and roll the dough to 1/4-inch (0.7-cm) thickness. Use the parchment paper to transfer it onto a baking sheet and chill in the freezer for 15 to 20 minutes or in the refrigerator for 30 to 40 minutes.
5. Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper. Grab a 1 3/4-inch (4.5-cm) round cookie cutter and a 1 1/4-inch (3.3-cm) round cookie cutter. Cut as many 1 3/4-inch (4.5-cm) circles out of the dough as you can. Re-roll the scraps and cut as many from that dough. Use the 1 1/4-inch (3.3-cm) cutter to cut smaller circles out of half of the 1 3/4-inch (4.5-cm) circles. Place all of the cookies, including the small circles from the cut-out cookies, on the prepared baking sheets with 1 1/2 inches (3.7 cm) between each cookie, and freeze for 10 minutes or refrigerate for 20 minutes.
6. Bake one sheet at a time in the center of the oven for 8 to 9 minutes. Let cool on the baking sheet. To assemble, for the larger cookies, smear some curd on the solid circle and top with an ‘O’ shaped cookie. For the smaller cookies, smear some curd on one cookie and top with a same-sized cookie.
7. Buy the book!
8. https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.
Title: Yummy Chocolate Chip Cookies!
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 2
Instructions:
1. Directions:
2. PREHEAT oven to 375°F.
3. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop rounded tablespoon or desired shapes onto ungreased baking sheets.
5. BAKE for 6 minutes. Cool and enjoy!
Title: Chocolate Pretzels (Schokoladebrezeln)
Ingredients:
- 1 3/4 all-purpose flour
- 1/3 salt
- 1 ground cinnamon
- 1/2 butter
- 3/4 granulated sugar
- 2 instant coffee powder
- 1 egg
- 2 vanilla extract
- 1 water
- 1
- 2
- 1/4
Instructions:
1. In a medium bowl, stir together flour, cocoa, salt and cinnamon; set aside. In a small mixing bowl, beat butter, sugar and coffee powder together until light and fluffy. Blend in egg and vanilla. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Form dough into a log 11 inches long and 2 inches in diameter. Wrap in waxed paper; refrigerate 1 hour or until firm.
2. Preheat oven to 350 degrees farenheit. Grease 3 large baking sheets.
3. On a lightly floured surface, cut chilled dough into 3/8-inch-thick slices. Refrigerate half the slices. Using your palms, roll each slice back and forth on work surface into a rope about 14" long and 1/4" in diameter. Shape each rope into a pretzel. Using a metal spatula, transfer pretzels to a cutting board or other work surface(really, no kidding. transfer, transfer, transfer! otherwise your pretzels will stick to the baking sheet). Brush pretzels with egg glaze; sprinkle with coarse sugar.
4. Bake 8 to 11 minutes, or until firm to the touch. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Title: Green Tomato Mincemeat
Ingredients:
- 10 green tomatoes
- 5 water
- 2 apples
- 2 suet
- 1 raisins
- 1 currants
- 3 white sugar
- 3 brown sugar
- 1 ground cinnamon
- 1 nutmeg
- 1 ground cloves
- 1 ground allspice
- 1 table salt
- 1/2 white vinegar
Instructions:
1. Combine tomatoes and water in large saucepan. Bring to a boil, stirring often. Boil gentley for 30 minutes. Drain.
2. Add next 7 ingredients. Bring to a boil. Boil until thick, about 2 hours. Stir frequently to prevent scorching.
3. Stir in remaining 6 ingredients.
4. Pour into hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 20 minutes.
5. This can also be cooled and frozen or stored for months in refrigerator.
6. Green Tomato Mincemeat Pie:.
7. For a 9 inch pie, use 2 cups mincemeat, 3/4 cup applesauce and 1 1/2 tbsp minute tapioca. Bake on bottom shelf of 400 degree oven about 30-35 minutes, until browned.
Title: Caramel Apple Crisp
Ingredients:
- 1/2 walnuts
- 1/2 pecans
- 1/4 quick oatmeal
- 1/2 cinnamon
- 1/4 salt
- 3 margarine
- 3 apples
- 1 lemon juice
- 1/2
Instructions:
1. Combine wafers with nuts, oats, cinnamon and salt.
2. Cut in margarine. Mix until it resembles large crumbs.
3. Pat 1/2 into a 6.5x6.5 baking dish. Microwave for 1-1 1/2 minutes.
4. Toss apples in lemon juice and arrange on top of crust.
5. Drizzle caramel sauce over apples, then sprinkle remaining crumbs over top.
6. Bake in microwave 4-5 minutes uncovered.
Title: Bread and Butter Pudding
Ingredients:
- 1 1/2 vanilla bean
- 1 1/2 sugar
- 1 sugar
- 8 unsalted butter
- 3/4 golden raisins
- 2 raisins
- 1/4
- 1
- 2
Instructions:
1. preparation.
2. Combine milk and whipping cream in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Whisk egg yolks and 3/4 cup sugar in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Set custard aside.
3. Butter 9x9x2-inch glass baking dish. Spread 1/4 cup butter over both sides of bread slices. Arrange 1/3 of bread slices in single layer over bottom of prepared dish, trimming to fit. Sprinkle half of golden raisins and half of brown raisins over bread. Cover with another single layer of bread. Sprinkle remaining raisins over. Layer with remaining bread. Discard vanilla bean from custard; pour over bread. Let stand until some custard is absorbed, about 20 minutes.
4. Position rack in center of oven and preheat to 350°F Bake pudding until custard thickens and begins to set, about 20 minutes.
5. Preheat broiler. Sprinkle remaining 2 tablespoons sugar over pudding. Broil until sugar browns, rotating baking dish for even browning and watching closely, about 2 minutes. Let pudding cool slightly. Serve warm.
Title: Carrot Cake
Ingredients:
- 2 all-purpose flour
- 1 salt
- 2 baking soda
- 1 cinnamon
- 1 cocoa powder
- 1 light brown sugar
- 1 granulated sugar
- 1 1/4 eggs
- 4 vanilla extract
- 1 carrots
- 3 pecans
- 1 1/2 unsalted butter
- 12 cream cheese
- 24 confectioners' sugar
- 1 1/2 vanilla
- 1
Instructions:
1. For Cake: Preheat oven to 350 degrees F.
2. Lightly butter and flour the 3, 9-inch layer pans.
3. Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl and whisk together to blend.
4. Put the sugars in a large mixing bowl, and whisk in the corn oil. Then whisk in the eggs, 1 at a time, followed by the vanilla. When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans. Divide the batter evenly between the 3 cake pans. Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes, or until the center springs back gently when touched.
5. Remove from the oven and place on cooling racks until completely cooled; then unmold.
6. Place 1 of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately 1/4 of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others and frost the top and sides with the remaining frosting.
7. For Frosting: Place the butter in the mixing bowl of an electric mixer. Mix on medium speed just until the butter begins to become soft, about 3 to 4 minutes. Add the cream cheese, in pieces, and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 to 3 minutes, until the frosting becomes light and fluffy.
Title: Peach, Strawberry, and Banana Bruschetta
Ingredients:
- 16 unsalted butter
- 2 sugar
- 1 1/2 cinnamon
- 1 1/2 banana
- 1 strawberries
- 1/2 plain yogurt
- 8 lime, juice of
- 3 -4 honey
- 1
- 3 -4
Instructions:
1. Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes. Brush toasts with butter on one side. Toasts may be made 1 week ahead and kept in an airtight container.
2. In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool.
3. In a bowl stir together fruit and remaining 1/2 tablespoon sugar and mound about 1 tablespoon on each toast. Top each toast with about 1 teaspoon yogurt and drizzle with honey.
Title: Indian Acorn Pudding
Ingredients:
- 4 maple syrup
- 1/2 brown sugar
- 1/2 light molasses
- 1/2 butter
- 1/3 margarine
- 1/4 salt
- 2 ground cinnamon
- 1 ground ginger
- 1/4 eggs
- 3/4
- 2
Instructions:
1. Pour the four cups of milk in the top of a double boiler and heat until very hot. Slowly stir Acorn meal into hot milk. Cook over boiling water for 20 minutes, stirring occasionally.
2. Preheat oven to 300°F Lightly grease a 2-quart baking dish. (8-1/2" round).
3. In small bowl, combine all the other ingredients except the cold milk. Stir into acorn meal mixture and mix well.
4. Turn the acorn meal mixture into the baking dish, then gently pour the cold milk on top, without stirring.
5. Bake uncovered for 2 hours or until just set but quivery on top. Do not over bake.
6. Let stand at least 30 minutes before serving. Serve warm, topped with vanilla ice cream or light cream.