lumicero/recipes-ing2inst huggingface dataset:
Title: Straw-Choco-Berry Cookies
Ingredients:
- 2 unbleached all-purpose flour
- 1/4 salt
- 1 1/2 baking powder
- 1/2 unsalted butter
- 3/4 sugar substitute
- 2 eggs
- 1 vanilla extract
- 1 fresh strawberries
- 1 unsalted butter
- 4 heavy cream
- 2
Instructions:
1. For the cookies:.
2. Using your electric mixer, cream together the butter and Splenda Baking Blend until smooth.
3. Gradually beat in the eggs one at a time. Then , add the vanilla extract and mix until completely blended.
4. Slowly add the dry ingredients and mix well. Then, fold in the chopped strawberries.
5. Refrigerate dough for approximately 1 hour.
6. Preheat oven to 375 degrees, and line 2 baking sheets with parchment paper.
7. Scoop 1" to 2"in mounds of dough onto the baking sheets. Place in oven to bake for 15-20 minutes or until golden brown.
8. Place cookies on wire rack and completely cool.
9. For the chocolate:.
10. Place chocolate chips and butter in a microwave-safe bowl and microwave for 30 to 40 seconds
11. Begin stirring melted chocolate and butter, and gradually add the heavy cream until completely blended.
12. Dip cooled cookies halfway into chocolate and place on a parchment paper-lined baking sheet.
13. Chill in freezer until chocolate say set (approximately 10-15 minutes).
Title: Brazilian Milk Pudding
Ingredients:
- 2 sugar
- 2 1/2 water
- 2 milk
- 2 eggs
- 6
Instructions:
1. Preheat Oven to 350ºF.
2. Sauce.
3. In a skillet combine water and sugar.
4. Cook in low heat stirring often.
5. Cook until it´s thick and golden brown.
6. Be careful to not burn the sauce, this requires a little attention because its very easy to loose the hot spot on this one.
7. Pudding.
8. Put all ingredients in a blender and process until well combined.
9. I don´t know the name of this pan in English but I´ll try to explain.
10. It´s those ones that leaves a hole in the middle of the cake :P.
11. Put the sauce in the pan and let it get all around the inside. I will caramelize a little don´t worry.
12. Pour the pudding mix and cover with aluminum foil.
13. Bake for 30 to 40 minute The puddin must be a little soft, sort like a Cheesecake, don´t over cook it.
14. Let it cool completely.
15. Refrigerate for about 2-3 hours before removing it from the pan.
16. Enjoy!
Title: Pineapple Upside Down Cake
Ingredients:
- 1 eggs
- 2 pineapple slices
- 1 margarine
- 1/2 brown sugar
- 6 maraschino cherry
Instructions:
1. Melt margarine in a LARGE cast iron skillet on top of stove. Stir in brown sugar. Place pineapple slices and cherries on top of the brown sugar mixture. Do not follow the directions on the cake mix. Instead, add the reserved pineapple juice to the mix along with 2 eggs and mix thoroughly. Spread the batter over the pineapple mixture in the skillet. Bake at 350 degrees for approixmately 25 minutes.
2. Use heavy hot pads to remove the skillet from the oven when done. While the cake is still hot, loosen the edge of the skillet with a knife and turn onto a serving plate. Let cool and enjoy!
Title: Moist Fruitcake
Ingredients:
- 2 1/4 raisins
- 3 sultanas
- 1 currants
- 1 prunes
- 1 1/2 golden syrup
- 1/3 brandy
- 1/2 butter
- 2 dark brown sugar
- 250 eggs
- 1 plain flour
- 5 mixed spice
- 1 1/2 brandy
- 2
- 1
Instructions:
1. Place dried fruit, golden syrup, brandy and rind in a large bowl cover and stand overnight.
2. Grease a deep 20cm square cake pan, line with 3 layers of paper, allow paper to come 5cm above the sides of the pan.
3. Cream butter and sugar in small bowl with electric mixer until creamy, Add eggs one at a time, beat well between each addition. The mixture may curdle but this will not affect the end result.
4. Add soaked fruit, flour and mixed spice to butter mixture and mix thoroughly.
5. Spoon mixture into pan and drop pan onto bench to settle contents.
6. Bake at 140°C for 4 hours turning pan a quarter turn several times through the cooking time to allow it to cook evenly,.
7. If the cake starts to over brown on top, cover lightly with foil.
8. Remove cake from oven when cooked and brush top with extra brandy, allow to cool in pan.
9. When cool remove from pan and wrap in clear plastic and store in a airtight tin or wrap in foil.
Title: Double Chocolate Fudge Muffins
Ingredients:
- 250 butter
- 1 1/2 caster sugar
- 1 1/4 plain flour
- 1/8 baking powder
- 3/4 eggs
- 4 vanilla extract
- 1/2
- 12
Instructions:
1. Pre-heat oven to 180c (fan forced) and lightly grease a muffin tray.
2. Place butter and sugar into a microwave safe container and microwave for 3 minutes. Stir throughout (but don't expect the sugar to dissolve, it won't).
3. Meanwhile sift flour, baking powder and cocoa into a bowl. Make a well in the centre and add the eggs and vanilla.
4. Pour in the butter mixture and gently mix with a whisk until well combined. Don't over mix. It will be ready it starts to come away from the sides of the bowl.
5. Spoon the mixture into the muffin tray, filling to the top.
6. Place a piece of your favourite eating chocolate in the centre of each muffin.
7. Bake on centre or lower shelf of oven for 20-22 minutes until just firm. Allow to cool for 10 minutes before removing from muffin tray.
8. Enjoy! These can be served at room temperature,but are even better served warm with ice cream or whipped cream.
Title: Almond Tea Cakes
Ingredients:
- 2 butter
- 3/4 margarine
- 3/4 sugar
- 2 brown sugar
- 4 eggs
- 4 all-purpose flour
- 1 baking powder
- 1 sugar
- 1/2 lemon juice
- 1/2 milk
- 1/2
Instructions:
1. In a mixing bowl, cream butter and sugars. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.
2. For filling, stir egg white, sugar, ground almonds and lemon juice in a small bowl.
3. Remove a portion of the dough at a time from the refrigerator. Place 1-inch balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 tsp of filling into each. Cover with quarter-sized circles of dough. Brush with a little milk and top with an almond.
4. Bake at 350 degrees F for 20--25 minutes or until golden.
Title: Kristi's Lemon Ice Box Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/3 instant lemon pudding mix
- 1/3 Cool Whip
- 1 sweetened condensed milk
- 1
Instructions:
1. Mix cake according to directions, using the water, eggs and vegetable oil.
2. Once the cake mix is well blended, add the pudding mix and stir well.
3. Cook in 2 round (9 inch) cake pans which have been sprayed with non-stick spray.
4. Cook according to cake mix instructions, remove from oven and allow to cool.
5. When cake is cooled, cut the layers in half. (Using a piece of thread works the best.).
6. To make the icing, mix the thawed lemonade with the sweetened condensed milk until well blended.
7. Fold the Cool Whip into the lemonade mixture.
8. I put the icing between the layers and on top of the cake, but not on the sides as it tends to slide off.
9. Store the cake in the refrigerator until ready to serve.
10. Garnish the top with lemon rind which has been peeled and curled.
11. Refrigerate any leftovers (like you are going to have those!).
Title: Freezer Carrot Cake
Ingredients:
- 4 flour
- 4 sugar
- 2 baking powder
- 2 baking soda
- 2 salt
- 2 cinnamon
- 6 carrots
- 2 eggs
- 8 walnuts
- 1 cream cheese
- 2 butter
- 1/2 margarine
- 2 vanilla
- 4 powdered sugar
- 1/2 walnuts
Instructions:
1. Heat oven to 325 degrees. Butter and lightly flour 2 13-by-9 inch sheet cake pans (or 4 9-by-9 inch square cake pans).
2. Using large stand mixer (like Kitchen-Aid brand), combine all dry ingredients until thoroughly mixed. Add carrots, oil (or oil and applesauce) and eggs. Beat on low until mixed, then increase mixer speed to medium and beat for two minutes. Spread batter in pans.
3. Bake at 325 degrees until the cake centers spring back when touched lightly--about 45 minutes for large pans, 35 to 40 minutes for small pans. Allow cakes to cool in the pan on a cooling rack before frosting with Cream Cheese icing.
4. Cream Cheese Icing: Allow 2 3-ounce packages of cream cheese and one (1/2 cup) stick of butter to come to room temperature. Place in mixer bowl, and beat on high speed until combined. Add 2 teaspoons vanilla and 4 cups powdered sugar. Beat at medium-high speed until light and fluffy--2 to 4 minutes. Ice tops of cakes only. Sprinkle frosting with chopped walnuts.
5. Serves/Yields: 12 - 15 servings (two large cakes or 4 small cakes).
6. Prep. Time: 15 minutes.
7. Cook Time:
8. Category: Freezer Cooking.
9. Difficulty: Easy.
Title: Soft 'n Chewy Snickerdoodles
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 2 2/3 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 400°F.
2. Mix shortening, sugar, and eggs.
3. Sift dry ingredients, stir into first mixture.
4. Roll into balls the size of walnuts, and roll in mixture of 1 Tbsp sugar and 1 tsp cinnamon.
5. *** If you have trouble with your cookies not spreading out enough when they bake, just use a glass or the palm of your hand to flatten them slightly before putting in the oven.
6. Bake 2 inches apart on an ungreased cookie sheet 8-10 minutes.
Title: Carrot Cake
Ingredients:
- 1 wheat flour
- 1 white flour
- 2 cinnamon
- 2 baking soda
- 2 baking powder
- 1/2 salt
- 1 1/2 sugar
- 4 eggs
- 1/2 butter
- 1/2 carrots
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix the first 5 ingredients together.
3. Cream the sugar, eggs and oils together. Add this mixture to the flour mixture and mix well.
4. Finally, add the two cups of carrots, being sure to mix well.
5. Bake for 50 to 60 minutes.
Title: Black Walnut Cookies
Ingredients:
- 3 brown sugar
- 1/2 eggs
- 3 baking soda
- 1 water
- 2 cream of tartar
- 1 walnuts
- 1 flour
- 1/2
- 5
Instructions:
1. Mix and roll long way with your hands.
2. Make into 2 (10-inch) rolls.
3. Leave in refrigerator all day or overnight and slice with a sharp knife about 1/4-inch.
4. Bake on greased cookie sheet about 8 to 10 minutes.
Title: Chocolate Crackle-Top Biscuits
Ingredients:
- 50 butter
- 100 dark chocolate
- 1 egg
- 1/2 brown sugar
- 2/3 plain flour
- 3/4 baking powder
- 1 cocoa powder
- 2/3 icing sugar
Instructions:
1. Place butter and 50g chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until melted and smooth.
2. Using an electric mixer, beat egg and brown sugar in a small bowl on high speed until thick. Stir in chocolate mixture.
3. Sift flour, baking powder and cocoa over chocolate mixture. Mix well.
4. Chop remaining chocolate into small pieces. Stir into dough. Cover and refrigerate for at least 1 hour or until firm enough to roll.
5. Preheat oven to 180°C Line 2 baking trays with baking paper. Roll heaped teaspoonfuls of dough into balls. Roll in icing sugar to coat. Place biscuits on trays, allowing room to spread.
6. Bake biscuits for 12 minutes or until firm. Stand on trays for 10 minutes before transferring to a wire rack to cool. Serve.
Title: Lemon Bars
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 flour
- 2 sugar
- 6 lemon juice
Instructions:
1. Mix together butter powdered sugar and flour until crumbly. Spread in 9x13 pan thinly. Bake 350 degrees for 20 minutes.
2. Beat together sugar and lemon juice. Pour mixture over crust and bake 25 minutes. Cool and sprinkle with powdered sugar. Cut into bars.
Title: Strawberry Surprise Salad
Ingredients:
- 1 strawberry gelatin
- 2 boiling water
- 1 frozen strawberries
- 2 bananas
- 4 pecans
- 1/2 sour cream
Instructions:
1. Dissolve gelatin in boiling water; set aside to cool. Add berries, bananas and pecans. Pour half of mixture into a 9x13 inch pan and put in refrigerator to congeal.
2. Spread sour cream over congealed gelatin. Pour other half of gelatin mixture over sour cream. Return to refrigerator until fully congealed.
Title: Addicting Chocolate Chip Cheese Ball
Ingredients:
- 8 cream cheese
- 1/2 butter
- 3/4 confectioners' sugar
- 2 brown sugar
- 1/4 vanilla extract
- 3/4 pecans
- 3/4
Instructions:
1. In a medium bowl, beat together cream cheese and butter until smooth.
2. Mix in confectioners' sugar, brown sugar, and vanilla.
3. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
4. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
5. Roll the cheese ball in finely chopped pecans before serving.
Title: Light & Silky Whipped Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 3/4 powdered sugar
- 1 vanilla
- 1/2 heavy cream
Instructions:
1. Beat the cheese, sugar and vanilla until smooth and fluffy.
2. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine.
3. Do not over beat.
Title: Coffee Toffee Bread Pudding
Ingredients:
- 2 half-and-half cream
- 1 milk
- 1/4 ground coffee
- 2 lemon peel
- 6 eggs
- 5 brown sugar
- 1 vanilla
- 2 cinnamon
- 2 salt
- 1/2 unsalted butter
- chocolate chips
Instructions:
1. Preheat oven to 350° F and lightly butter an 8' square baking pan.
2. Place cream, milk, ground coffee and lemon peel in a medium saucepan set over medium-high heat.
3. Heat just until bubbles form around edge of pan. Remove from heat and let stand 10 minutes.
4. Line a fine-holed sieve with cheesecloth or a single layer of paper towel.
5. Set over a medium-size bowl.
6. Very slowly pour cream mixture through sieve (Don’t worry if a few coffee grounds slip through, most of the grounds will sink to bottom of pan).
7. Discard grounds and peel.
8. While milk is heating place bread cubes on a baking sheet in a single layer.
9. Toast in preheated oven, stirring occasionally until lightly golden, 6 to 9 minutes.
10. Remove from oven, but leave oven on.
11. Place bread in prepared pan.
12. In a large bowl, whisk eggs with sugar, vanilla, cinnamon and salt.
13. Gradually whisk in cream mixture, then add butter. Pour over bread.
14. Sprinkle chips over top. Press bread and chips into cream mixture several times to ensure bread is well covered.
15. Cover with a lightly buttered piece of foil.
16. Set pan in a larger baking dish.
17. Fill larger dish with enough very hot water to halfway up the sides of bread pudding pan.
18. Bake until pudding sets, 40 to 45 minutes.
19. Serve warm.
20. *For a fabulous dessert, make our creamy bread pudding and jazz it up with coffee and butterscotch or chocolate chips. Cut into squares, top with a dollop of cinnamon dusted whipped cream and a curl of lemon peel.
Title: Polish Horn Cookies
Ingredients:
- 1 butter
- 1 cottage cheese
- 2 1/4 flour
- 1 walnuts
- 1 sugar
- 1 cinnamon
Instructions:
1. Cream butter.
2. Add cottage cheese and flour.
3. Mix well and refrigerate overnight.
4. Roll out thin and cut into 3 inch squares.
5. Spread filling in center of square.
6. Roll into cornucopia shape.
7. Brush with egg white or milk.
8. Bake at 350 degrees.
Title: Orange Cake
Ingredients:
- 1 orange
- 1 eggs
- 3 flour
- 2 sugar
- 2 baking soda
- 2 powdered sugar
Instructions:
1. Preheat oven to 450.
2. Beat quartered orange, eggs, and oil in a blender.
3. Mix dry ingredients, then add liquid mixture. Mix well by hand.
4. Pour batter into greased bundt pan.
5. Add thick layer of powdered sugar on top of batter.
6. Put it in the oven. After 10 minutes at 450, lower the temperature to 400. Bake 15 minutes at 400 and lower it again to 350. Bake for 10 more minutes at 350, and remove from oven.
7. (This is done so that the sugar doesn't burn and so that the cake cooks thoroughly.).
8. Let cool, invert onto plate. Dust with powdered sugar.
Title: Lemon Loaf
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 3/4 butter
- 1 granulated sugar
- 6 lemon, rind of
- 1 lemon juice
- 1 buttermilk
- 1 1/2 sugar
- 1/3 lemon juice
- 1/2
Instructions:
1. To make the cake: Preheat the oven to 350°F <U+0095> Butter, flour and line a 3-inch-by-8-inch or similar loaf pan with parchment paper.
2. Sift together the flour, baking powder and salt.
3. <U+0095> Cream the butter and sugar together in a mixer.
4. Stop the mixer and scrape down the sides, then slowly begin to beat again.
5. Add the eggs, one at a time, beating each in completely between each addition.
6. Add the lemon zest, beat again, and scrape down the bowl.
7. <U+0095> Mix the lemon juice with the buttermilk.
8. Again, slow the mixer and alternately add the flour mixture and the liquid, beating completely between each addition.
9. Increase the speed to high and beat for an additional minute to aerate the mixture, building the structure of the cake.
10. Wipe down the sides with a spatula and beat for 30 seconds.
11. <U+0095> Pour the batter into the prepared pan, filling it half full.
12. Bake 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.
13. While the cake is baking, prepare the lemon syrup.
14. <U+0095> To make the lemon syrup: Combine all ingredients in a small saucepan and bring to a boil over medium-high heat.
15. Reduce the heat to simmer and heat until the sugar dissolves.
16. Turn off the heat and let stand.
17. <U+0095> To finish: When the cake comes out of the oven, use a wooden skewer or similar item and poke holes in the top of the cake.
18. Drizzle half the syrup over the cake.
19. Let stand for 15 minutes, then turn out the cake on a sheet of plastic wrap and poke holes in the bottom of the cake.
20. Pour the remaining syrup over the bottom of the cake.
21. Wrap tightly with plastic wrap and chill for 1 to 2 hours.
22. <U+0095> Alternative: If you don<U+0092>t want a lemon syrup, you can make a lemon glaze by combining 1 1/2 tablespoons fresh lemon juice with 1 cup powdered sugar.
23. Drizzle over the top of the warm cake.
24. Yield: Makes 1 cake.
Title: Dunkin Donuts Chocolate Glazed Donuts
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/4 baking powder
- 2 salt
- 1 eggs
- 4 granulated sugar
- 1 1/2 butter
- 5 buttermilk
- 1/3 milk
- 6 confectioners' sugar
- 1 vanilla
- 5 salt
- 2
- 1/16
Instructions:
1. Doughnuts:
2. In large bowl whisk together the flour, cocoa powder, baking powder, and salt. Using an electric mixer fitted with a paddle attachment beat eggs until light in color and well combined, about a minute, add the sugar, butter, and buttermilk and beat until smooth. Add the egg mixture to the flour mixture and mix until just combined, do not overmix.
3. Add the flour mixture and continue to mix just until dough comes together.
4. Lightly flour a work surface and roll dough to 1/2-inch thick. Using a flour dipped 3-inch round cutter, cut out doughnuts. Use a flour dipped 1/2-inch round cutter to cut centers. (reserve centers for doughnut holes) Transfer cut doughnuts to a flour dusted baking sheet.
5. Top a cooling rack with a layer of paper towels, and place over a rimmed sheet tray. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375°F Add doughnuts to the oil, being careful not to overcrowd, fry until doughnuts float to the surface of the oil, then continue to fry until golden about two minutes more. Turn doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels.
6. Glaze:
7. In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.
Title: Norwegian Riskrim
Ingredients:
- 3/4 rice
- 1 salt
- 4 milk
- 1/2 sugar
- 1/2 heavy cream
- 1
- 1/2
Instructions:
1. Cook rice and salt in milk in double boiler until rice is soft and mixture is thick, about 1.5 hours.
2. Add sugar and almond extract; Chill 2-3 hours.
3. Add the chopped almonds.
4. Stir in whipped cream.
5. Serve with red fruit sauce (raspberry or strawberry or.
6. lingonberry).
Title: Self Frosting Marshmallow Applesauce Cake
Ingredients:
- 2 3/4 flour
- 2 sugar
- 1 1/2 baking soda
- 1 1/2 salt
- 1/4 baking powder
- 1 cinnamon
- 1/2 clove
- 1/2 allspice
- 1/2 shortening
- 2 eggs
- 2 unsweetened applesauce
- 1 walnut halves
- 20 marshmallows
Instructions:
1. Sift dry ingredients together.
2. Add shortening, eggs and applesauce.
3. Beat until smooth and well blended.
4. Fold in walnuts.
5. Pour into greased and floured 9x13" pan.
6. Press whole marshmallows into batter to bottom of pan.
7. (Twenty marshmallows should make 4 rows with 5 marshmallows to a row). They will rise to the top during baking and make the frosting.
8. Bake at 350 for about 50 minutes.
Title: Cornmeal Apple Cake
Ingredients:
- 1/4 butter
- 3 apples
- 1/3 craisins
- 2 granulated sugar
- 1 ground cinnamon
- 3/4 cornmeal
- 3/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 3/4 butter
- 1 sugar
- 1 vanilla
- 4 eggs
- 1/3 sour cream
- 1 milk
Instructions:
1. Preheat oven to 350 degrees. Grease the sides and the bottom of a springform pan.
2. In a large skillet, melt 1/4 cup of butter over medium heat.
3. Add apples and craisins.
4. Cook about 8 minutes or until apples are tender.
5. Combine cinnamon and sugar.
6. Sprinkle apples with cinnamon and sugar and set this mixture aside.
7. Combine dry ingredients - cornmeal, flour, baking powder and 1/2 tsp salt.
8. In mixing bowl cream 3/4 cups of softened butter.
9. Add 1 cup of sugar gradually and beat in vanilla until all is combined.
10. Add eggs one at a time; beating after each addition.
11. Add sour cream and milk. Fold in the cornmeal mixture.
12. Pour 2/3 of batter in the bottom of prepared springform pan.
13. Top with cooked apples and craisins, reserving some for garnish.
14. Top with remaining batter.
15. Bake at 350 degrees for about 40 minutes or until toothpick inserted in the center comes out clean.
16. Cool in pan about 20 minutes.
17. Remove sides of pan.
18. Sprinkle with powdered sugar before serving. Serve each slice with whipped topping.
Title: Panera Bread Pudding
Ingredients:
- 4 -5 raisins
- 2/3 craisins
- 5 eggs
- 1/2 sugar
- 3 1/2 milk
- 1/4 nutmeg
- 1 1/2 vanilla
- 2 butter
Instructions:
1. Preheat oven to 325 degrees F. and butter a 2 quart baking dish.
2. Place the bread pieces in a large, shallow bowl and pour the milk over them, making sure that all the bread is moistened.
3. Allow this to sit for up to 1 hour (the longer you soak the bread, the more tender the pudding will be.)
4. Meanwhile, in another bowl, beat the eggs well, then add the sugar and beat again until well mixed.
5. Add nutmeg (and/or cinnamon) and vanilla and mix again.
6. Pour this mixture over the bread and milk mixture, then add the chopped dried fruit like raisins or craisins and toss well.
7. Pour the pudding into the baking dish, dot with butter and bake for 45-60 minutes, or until it is set in the middle and browned on top.
8. Serve with a dollop of whipped cream or pour half and half over each portion.
Title: Apple Rice Pudding for a Rice Cooker
Ingredients:
- 2 apples
- 1 water
- 3 salt
- 1/2 raisins
- 1 nutmeg
- 1 sweetened condensed milk
- 1 butter
- 4 vanilla
- 1 1/2
Instructions:
1. Put the rice, salt, 3 cups of boiling water, raisins, apples, and nutmeg. in the rice maker.
2. Tell the rice cooker to 'cook'.
3. When the rice cooker says it is done or switches to 'warm', stir in the condensed milk, vanilla, and butter.
4. Tell the rice cooker to 'cook' again.
5. When it switches to 'warm' again or says it is done cooking, evaluate.
6. If there is too much liquid in your rice pudding for your preference, you can tell the cooker to 'cook' again.
7. garnish with cinnamon.
Title: Peanut Butter Sundae Sauce
Ingredients:
- 1/2 heavy cream
- 1/2 dark brown sugar
- 1/2 peanut butter
Instructions:
1. Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted.
2. To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce.