lumicero/recipes-ing2inst huggingface dataset:
Title: Grandma's Butter Cookies
Ingredients:
- 1 butter
- 1 egg
- 1/2 vanilla
- 1/2 sugar
- 2 1/2 flour
Instructions:
1. Preheat oven to 350 degrees F.
2. In large mixing bowl or electric mixer beat; butter, egg, vanilla, and sugar.
3. Then add 2 1/2 cups of flour to mixture and mix until creamy.
4. Roll out dough on flat surface until about 1/2 inch thick.
5. Use cookie cutters of your choice to cut the dough.
6. Place the dough on a greased cookie sheet, and bake for 8-10 minutes.
7. After removing the cookies from the oven, let them cool.
8. Frosting and sprinkles are opptional but recommended by Grandma herself!
9. Enjoy!
Title: Healthy Chicken Nuggets
Ingredients:
- 3 boneless skinless chicken breasts
- 55 buckwheat flour
- 1 egg
- 2 water
- 60 quinoa
Instructions:
1. Cook the quinoa in a pan of boiling water (according to the pack instructions).
2. Preheat oven to 210C/410°F.
3. Add the flour to a bowl, then add the egg and water to a separate bowl and whisk. Place the cooked quinoa in another bowl.
4. Coat each chicken piece in the flour, then the eggs, then the quinoa and finally place on a baking tray.
5. Bake for 20 minutes (until golden) and serve!
Title: Knobby Apple Cake
Ingredients:
- 1 sugar
- 2 butter
- 1 egg
- 3 apples
- 1/4 vanilla
- 1 flour
- 1 baking soda
- 1 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2
Instructions:
1. Cream together sugar and butter.
2. Add beaten egg and mix well.
3. Add diced apples, chopped nuts and vanilla.
4. Sift together flour, baking soda, salt, cinnamon and nutmeg and stir into mixture.
5. Place batter into 8" square greased pan.
6. Bake at 350° for 35 to 40 minutes.
Title: Wheat Germ Saucer Cookies
Ingredients:
- 1/2 shortening
- 1/3 brown sugar
- 1/3 white sugar
- 1 egg
- 3/4 vanilla
- 3/4 flour
- 3/4 wheat germ
- 1 baking powder
- 1/2 salt
- 1/4 flaked coconut
- 1/4 rolled oats
- 1/2 chocolate chips
Instructions:
1. Cream together shortening and sugars.
2. Add egg and vanilla and beat well.
3. Mix together in a separate bowl all the remaining ingredients.
4. Stir this into the creamed mixture.
5. Place dough by SCANT 1/4 cupfuls on greased or parchment covered cookie sheets.
6. Press cookies well with fork.
7. Bake 350 degrees for 12 -15 minutes.
Title: Cocoa Rice Krispies Treats
Ingredients:
- 3 margarine
- 1/4 butter
- 5 salt
- 1/2 miniature marshmallows
- 4 vanilla
- 6
Instructions:
1. Melt butter with salt in a large saucepan over low heat. Add marshmallows and vanilla and stir until marshmallows have melted. Add cocoa and stir well.
2. Remove from heat and stir in Cocoa Krispies until evenly coated.
3. Pour into a greased 13x9 baking dish. Press down until flat in the dish. A silicone spatula coated with cooking spray works nicely. Cool.
Title: White Fudge Cake
Ingredients:
- 3/4 white chocolate
- 1/2 hot water
- 2 1/2 all-purpose flour
- 1 1/2 granulated sugar
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 butter
- 1 buttermilk
- 3 eggs
- 1 vanilla extract
- 1/2 pecans
- 1/2 flaked coconut
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour the bottoms only of two 9 inch layer pans.
3. Melt white chocolate with hot water over low heat; cool. This could be done on 1/2 power in the microwave. Don't boil, just make it hot enough to melt the chocolate.
4. In large mixer bowl combine flour, sugar, soda, baking powder, salt, butter and buttermilk. Blend at low speed until moistened. Beat 1 minute at medium speed, scraping bowl occasionally.
5. Add eggs, melted white chocolate mixture and vanilla extract; blend. Beat 1 minute at medium speed.
6. Stir in pecans and coconut.
7. Pour batter into prepared pans.
8. Bake at for about 30 minutes or until top springs back and pick comes out clean.
Title: Chocolate Cherry Mug Brownie
Ingredients:
- 4 flour
- 4 sugar
- 2 margarine
- 2 cherry juice
- 2 vanilla
- 1/4 salt
- 1
- 3 -4
Instructions:
1. In a regular coffee mug, combine melted margarine, vanilla, cherry juice, and salt, and stir.
2. Add cocoa and stir well.
3. Add flour and sugar, a tbs each at a time, mixing well in between each spoonful.
4. Finally, drop in the cherries and give a quick stir to cover them in the mixture.
5. Microwave on high for 60 to 90 seconds. It takes 75 seconds in my microwave, which I think is 1000w.
6. Brownie should be still slightly molten and will be VERY HOT, especially the cherries.
7. Enjoy!
Title: Chocolate Almond Pie
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 unsalted butter
- 1 sugar
- 2 instant coffee powder
- 1 brandy
- 1 unsalted butter
- 1 white sugar
- 2/3 eggs
- 2 chocolate
- 3/4
Instructions:
1. Crust:
2. Blend crumbs into melted butter with sugar.
3. Pat into bottom and partly up the sides of a 9" pie plate.
4. Bake for 10 minutes at 350 degrees.
5. Set aside until cooled.
6. Filling:
7. Melt chocolate in a double boiler.
8. Blend in coffee and brandy.
9. Remove from heat.
10. In bowl of food processor, blend butter and sugar until fluffy.
11. Add eggs, one at a time; then add the melted chocolate mixture and ground almonds.
12. Process until blended.
13. Pour filling into prepared shell.
14. Chill several hours before serving.
15. Garnish with mounds of whipped cream, sprinkle with grated chocolate.
16. Note: chilling time not included in prep/bake time.
Title: Apple Crisp
Ingredients:
- 4 apples
- 1/4 water
- 3/4 flour
- 1 cinnamon
- 1/2 salt
- 1 sugar
- 1/3 margarine
Instructions:
1. Grease a round cake or pie tin.
2. Thinly slice the apples and put in pan.
3. Sprinkle the water over them.
4. Sift together the flour, cinnamon, salt and sugar.
5. Blend the margarine with the sifted mixture and sprinkle over the apples.
6. Bake at 400°F for 40 minutes.
7. Serve warm with a scoop of French vanilla ice cream.
Title: A Chocolate Syrup Cake
Ingredients:
- 1 instant vanilla pudding
- 1 sour cream
- 1 eggs
- 1/2 pecans
- 4
- 1/2
Instructions:
1. Preheat oven to 350.
2. Lightly grease and flour a tube or bundt pan.
3. Mix cake mix, pudding, sour cream, oil and eggs with a mixer for about 3 minutes until thick and smooth.
4. Pour half the batter in the pan.
5. Smooth it out.
6. Pour the chocolate syrup evenly over the batter and don't let the chocolate touch the sides of the pan. (You might have to make a slight depression in the cake batter to pour the chocolate into.).
7. Pour remaining batter over the syrup and swirl gently with a knife.
8. Place on the middle rack of the preheated oven and bake about 50-60 minutes until it is golden brown and springs back when touched.
9. Cool on a wire rack for 20 minutes.
10. Then remove from pan and continue to cool right side up.
11. When completely cool you may drizzle it with a glaze if you desire.
Title: Angel Food Frosting
Ingredients:
- 1 instant vanilla pudding
- 3 milk
- 2
Instructions:
1. Whip about 5 minutes. You may add toasted coconut.
2. This is best served with a heaping tablespoon full on each slice, instead of frosting the whole cake, as it doesn't keep so well. Best served fresh.
Title: Grilled Peaches With Chevre or Feta
Ingredients:
- 4 feta
- 1 fresh herb
- 1
Instructions:
1. Peel peaches, cut in half and remove pits. Dust well with Thai spice mixture. Cover and hold for 30 minutes. Before cooking, spray peaches lightly with non-stick spray.
2. Grill or broil until lightly browned on each side, turning often. Cook only until slightly softened. Remove and cool briefly.
3. Cut peaches into large wedges and place on a bed of lettuce. Sprinkle with crumbled cheese and serve with crisp crackers or toast rounds.
Title: Orange Chocolate Mousse
Ingredients:
- 3/4 ricotta cheese
- 1/2 heavy cream
- 3/4 stevia
- 2 1/2 mandarin orange
- 1
- 1/4
Instructions:
1. mix everything but the cocoa together. beat until it starts to thicken.
2. add in the cocoa and beat until thick.
3. i do not like sweet chocolate, so you will likely want to add more sweetener at this point. i prefer to dish it out and let people adjust it themselves.
4. chill at least one hour.
5. divide into four bowls and put slices of orange (or mandarin orange) on top for garnish.
Title: Pumpkin Fluff
Ingredients:
- 1 pumpkin
- 1 sugar-free fat-free butterscotch pudding
- 1/2 water
- 8 vanilla extract
- 1 cinnamon
- 1 ground nutmeg
- 1/8
Instructions:
1. Combine pumpkin and pudding mix.
2. Add water and mix well to combine.
3. Stir in extract and spices.
4. Fold in whipped topping.
5. Refrigerate 2 hours.
Title: Quick Trick for Bakers (Cake)
Ingredients:
- 1/2 butter
- 1 margarine
- 4 sugar
- 1 1/4 eggs
- 3/4 all-purpose flour
- 1 baking soda
- 1 vanilla
- 3/4
Instructions:
1. Cream butter and sugar together until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Sift flour and soda together.
4. Add alternately with the chocolate syrup to the creamed mixture.
5. Add vanilla, beat well.
6. Pour into a greased and floured 13x9x2 inch cake pan.
7. Sprinkle top with chopped nuts.
8. Bake in a 350 F oven for 40-45 minutes or until done.
Title: Rocky Road Squares
Ingredients:
- 4 chocolate chips
- 1 peanut butter
- 4 marshmallows
- 1
Instructions:
1. Line a 9x13-inch pan with waxed paper, cut to fit. Set aside.
2. Measure chocolate chips into med saucepan. Stir at low heat until melted.
3. Remove from stove, continue stirring until smooth.
4. Stir in peanut butter until evenly blended.
5. In a large bowl, mix marshmallows and nuts.
6. Pour in the chocolate mixture and stir until just combined.
7. Spread into pan and refrigerate until firm.
8. With sharp knife, cut into squares.
9. *Note: Half recipe uses an 8-inch square pan.
Title: Peach Cobbler
Ingredients:
- 1/2 margarine
- 1 sugar
- 1 flour
- 2 1/2 baking powder
- 3/4 milk
- 1
Instructions:
1. Melt margarine in a 2-quart baking dish.
2. Sift dry ingredients.
3. Add milk.
4. Pour this mixture over margarine.
5. Do not stir.
6. Place peaches and syrup on top of this.
7. Bake in 350 degree oven until brown.
8. About 40 minutes.
Title: Kentucky Banana Pudding
Ingredients:
- 1 white sugar
- 1/4 cornstarch
- 1 egg
- 1 evaporated milk
- 1 1/2 half-and-half cream
- 2 milk
- 1 vanilla
- 3 -4 bananas
Instructions:
1. In a saucepan over medium heat, combine the sugar, cornstarch, egg, evaporated milk and cream; mix together well, cooking on low until mixture is thickened remove from heat; add in vanilla, and mix well in a large bowl, or casserole dish.
2. Arrange a layer of cookies on the botton
3. Pour pudding mixture over the cookies
4. Top with a layer of sliced bananas
5. Refrigerate until chilled, serve within a few hours, or bananas tend to turn dark.
Title: Chocolate and Toffee Layer Cake
Ingredients:
- 18 sour cream
- 1 heavy whipping cream
- 2 powdered sugar
- 2 vanilla
- 2
- 8
Instructions:
1. CAKE: Prepare cake mix as directed, adding 1 cup sour cream to batter before mixing.
2. Pour into two round cake pans and bake as directed on box. Cool layers thoroughly.
3. (For frosting: Place a mixing bowl and beater into the refrigerator ahead of time to better whip the cream.).
4. Slice each cake layer in half horizontally. (I find this easier if I completely freeze the layers beforehand, then use a very sharp serrated knife!) You now have 4 cake layers. Set aside.
5. FROSTING: Using your cold mixing bowl, blend together whipping cream, powdered sugar, and vanilla. (you can taste this mixture and decide if you want to add more sugar.).
6. Beat at high speed for several minutes, until you achieve "Cool Whip" consistency. (Don't over beat; it will get too thick.).
7. Gently fold in the toffee bits.
8. Frost the cake! Mmmmm -- .
Title: Christmas Pudding
Ingredients:
- 1 flour
- 1 butter
- 1/2 brown sugar
- 2 eggs
- 2 salt
- 1/2 currants
- 2 raisins
- 1 1/2 molasses
- 3/4 carrot
- 1/3 brandy
- 1/2 milk
- 1/2 honey
- 1/4 apple
- 1/2 nutmeg
- 1/2 allspice
- 1/2
Instructions:
1. clean fruit, grate carrot, chop nuts and peel. Beat egge.
2. cream butter and sugar, gradually add eggs. Cream until mixture is very liquid. Stir in mixed flour and bread crumbs, then remaining ingredients. Mix thoughly.
3. Pour into well greased baisins (use 2 metal bowls that hold about 3 cups each). Cover with cheese cloth or wax paper. Steam 6 to 9 hours or boil 4-6 hours. Store for several weeks before serving.
4. To serve: reheat by steaming and serve with custard or brandy butter (brandy, butter and powdered sugar mixed to a very thick frosting).
Title: Cobbler Mix in a Jar
Ingredients:
- 1 flour
- 1 baking powder
- 1 sugar
- 1 raspberries
- 4 cinnamon
- 1/2 unsalted butter
- 1 egg
- 1
Instructions:
1. Combine and blend the ingredients in a small bowl.
2. Store in an airtight container.
3. Attach this to the Jar:
4. Berry Cobbler: 4 cups fresh berries (blueberries, raspberries or boysenberries) 1/4 cup orange juice.
5. 1/4 cup sugar.
6. 1 teaspoons cinnamon.
7. 1 cup unsalted butter, melted.
8. 1 egg.
9. 1 package Cobbler Mix.
10. Preheat oven to 375ºF.
11. In large mixing bowl combine berries, juice, sugar and cinnamon.
12. Place berries in a 13x9-inch pan.
13. In small mixing bowl blend the butter with the egg.
14. Add the Cobbler Mix& stir until the mixture sticks together.
15. Drop the cobbler topping by tablespoonfuls on top of the berry filling.
16. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling.
17. Allow to cool for 15 minutes before serving.
Title: 7-Up Party Salad
Ingredients:
- 7 marshmallows
- 1/4 lime Jell-O gelatin
- 1 cream cheese
- 2 crushed pineapple
- 1 walnuts
- 3/4 Cool Whip
- 8 mayonnaise
- 2/3
Instructions:
1. Combine 7-up and marshmallows in saucepan.
2. Cook until melted.
3. Add jello and stir until dissolved, Cream cheese in mixing bowl; add hot mixture to cheese and beat until smooth.
4. Add pineapple and nuts.
5. Chill until almost set.
6. Fold in Cool whip and mayonnaise.
7. Pour into oblong dish or mold.
8. Refrigerate until set.
Title: Elegant White Cake
Ingredients:
- 8 butter
- 1/2 vegetable shortening
- 1 baking powder
- 1 3/4 salt
- 3/4 vanilla
- 2 cake flour
- 1 milk
- 5
- 2 3/4
- 1
Instructions:
1. Preheat oven to 350°F (I have found that if you lower the oven temperature to 325, it will often prevent the "doming" of the layers.
2. Grease and flour 2 8-inch pans OR butter and line with parchment paper.
3. In a large mixing bowl, cream together the butter, shortening, baking powder, sugar, salt and extracts until light and fluffy, about 6 minutes.
4. Add the egg whties to the butter mixture one at a time, beating well after each addition.
5. Stir 1/3 of the flour into the creamed mixture, then half the milk.
6. Repeat process, ending with flour.
7. Be sure to scrape the sides of the bowl down after each addition.
8. Pour the batter into the prepared pans.
9. Bake for about 23 minutes, or until cake tests done.
10. Cool completely in pans on wire racks.
Title: Chocolate Luster Glaze
Ingredients:
- 1 powdered sugar
- 3 1/4 light corn syrup
- 2 1/2 vanilla extract
- 2
- 1
Instructions:
1. In a small microwave safe bowl.microwave the chocolate on 50% power for 1 minute. Stir well. If necessary, continue microwaving on 50% power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, melt the chocolate in a double boiler over simmering water, stirring frequently. Immediately remove from the heat. Sift the powdered sugar, and cocoa powder together into a medium bowl. Combine the corn syrup and 1/3 cup water in a small saucepan. Heat to just boiling, stir well. Stir the syrup mixture into the powdered sugar mixture just until well blended and completely smooth. Stir in the melted chocolate and vanilla until completely smooth. Thin the glaze to a spreadable consistency with hot water, a few drops at a time until completely smooth. Set the glaze in a large bowl half full of hot tap water to help keep glaze warm while you work. Reheat it to warm in a saucepan or in a microwave over if it cools completely) If the glaze thickens upon standing, stir in a few more drops of hot water until thoroughly blended; be sure to blend in thoroughly, so the glaze maintains its luster. Using a table knife, spreader or small palette knife, cover the top of each cookie witha smaooth even layer of glaze. Let the cookies stand on wire racks until the glaze completely sets, at least 1 1/2 hours and preferably several hours. Store in a single layer or layered with wax paper in an airtight container.
2. MAKES ENOUGH GLAZE TO DIP 25 5" COOKIES OR 50 MEDIUM COOKIES.3".
Title: Spekkoek (Lapis Legit)
Ingredients:
- 8 butter
- 1 sugar
- 10 eggs
- 1 salt
- 1 1/4 flour
- 2 confectioners' sugar
- 2 ground cinnamon
- 1 ground ginger
- 1 ground nutmeg
- 1/2 ground cardamom
- 1/2 ground cloves
- 1/4 flour
- 1 chocolate
- 1/2 butter
- 3
Instructions:
1. Preheat broiler.
2. Line the bottom of a buttered 9" springform pan with wax paper and butter the wax paper.
3. Optional Chocoate layer:
4. Melt chocolate and 3 tablespoon butter and mix to blend, set aside.
5. In a large bowl cream 2 sticks butter and sugar together with an electric mixer. Beat in eggs yolks a few at a time.
6. In another large bowl, using clean dry beaters, beat the egg whites with the salt until stiff. Fold into yolk mixture. Fold in flour.
7. Divide batter between two bowls.
8. Mix the spice mixture together.
9. Add the spice mixture to one bowl of batter and mix in well.
10. Pour about ½ cup of the spice batter into the pan, spreading to form a thin (crepe to pancake thickness) layer. Place pan under a preheated broiler (oven grill) for 2 minutes, or until the layer is firm and very lightly browned. Spread ½ cup of the plain batter over the top and broil until firm. Spread the optional 1/4 cup warmed jam if using. Repeat layering spice batter then plain batter then spread 1/4 cup melted chocolate topping with the spice batter. Be careful spreading the batter. Broil till lightly browned following with plain batter and repeat till all batter and fillings are used.
11. Let cake chill to firm chocolate and jam, then remove from pan. Bring to room temperature.
12. Sprinkle top with confectioners sugar. Serve in thin slices.
Title: Cocoa-Cola Cake
Ingredients:
- 2 1/3 all-purpose flour
- 2 granulated sugar
- 1 baking soda
- 1 butter
- 2/3 margarine
- 2 eggs
- 2 buttermilk
- 1/2 vanilla extract
- 2 miniature marshmallows
- 1 1/2 butter
- 1/2 margarine
- 1/4 powdered sugar
- 1/4 vanilla extract
- 2 1/2 pecans
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl stir together flour, granulated sugar, and baking soda; set aside.
3. In a medium saucepan, bring cola, butter or margarine, and cocoa to boiling over medium heat. Add the hot mixture to the flour mixture; stir until just combined. Add eggs, buttermilk, and vanilla; stir until combined. Gently stir in marshmallows. (They will float to the top.).
4. Pour the cake batter into a greased and floured 13x9x2-inch baking pan. Bake in the 350 degree oven about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.
5. Transfer cake in pan to a wire rack. Immediately spread Cocoa Topping over cake. Thoroughly cool cake on rack. Cut into squares to serve.
6. Cocoa Topping: In a medium saucepan, bring butter or margarine, cocoa, and cola to boiling. Add powdered sugar and vanilla. Mix with a wire whisk until combined. Stir in chopped nuts.
Title: Kaleidoscope Fruit Salad With Coconut
Ingredients:
- 2 colored miniature marshmallows
- 1 apples
- 2 banana
- 1/2
Instructions:
1. Rinse the syrup off the fruit cocktail and try to drain until dry. Pat with paper towel if necessary or it won't look as fluffy!
2. Place into a large mixing bowl.
3. Add marshmallows and stir.
4. Add whipped topping* and stir.
5. Add coconut and stir.
6. Add other favorite fruits (diced) as desired, stir and keep covered and refrigerated until ready to serve.
7. *Try to mix in the whipped topping just before serving within a few hours for best appearance.
Title: George's Healthy Oatmeal Cookies!!!
Ingredients:
- 1 stone ground whole wheat flour
- 1 1/2 flax seed meal
- 1/2 baking soda
- 1/2 baking powder
- 1 cinnamon
- 2 nutmeg
- 1/2 blackstrap molasses
- 1/2 eggs
- 1/2 cranberries
- 1 walnuts
- 2 pecans
- 1
Instructions:
1. In a large bowl, mix all the dry ingredients together.
2. In a medium bowl, mix all the wet ingredients together.
3. Mix the wet stuff with the dry stuff. Add cranberries and nuts and mix.
4. Cool the mix for 20 minutes in the fridge.
5. Preheat oven to 335 degrees.
6. Drop by tablespoons or teaspoons onto baking sheet.
7. Bake for 25-35 minutes or until golden on the bottom of the cookie.
Title: Betty Crocker Peanut Butter Cookies
Ingredients:
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1/4 shortening
- 1/4 butter
- 1 margarine
- 1 1/4 egg
- 3/4 all-purpose flour
- 1/2 baking soda
- 1/4 baking powder
- salt
Instructions:
1. Mix sugars, peanut butter, shortening, butter and egg in large bowl.
2. Stir in remaining ingredients.
3. Cover and refrigerate about 2 hours or until firm.
4. Heat oven to 375ºF.
5. Shape dough into 1 1/4-inch balls.
6. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar (water works well too).
7. Bake 9 to 10 minutes or until light golden brown.
8. Note: about 1 minute before they are done it helps to lift and bang the sheet on the rack and turn it.
9. Cool 5 minutes; remove from cookie sheet.
10. Cool on a wire rack.
11. Other note: you can use all butter/margarine to replace the shortening and probably would work vice versa as well.
Title: Mint Chocolate Pistachio Cake
Ingredients:
- 1 instant pistachio pudding mix
- 2 water
- 1/2 eggs
- 1 pistachio nut
- 3 lime
- 1
- 1/2
- 1
- 1/4
- 1
Instructions:
1. Mix cake mix, pudding mix, oil, water, eggs, peppermint extract, milk chocolate chips.
2. put into large cake pan that has been sprayed with non-stick spray.
3. bake at 350 for 45 minutes, check with toothpick until smooth.
4. ice cake with vanilla icing.
5. zest one lime across the top of the cake.
6. chop or process pistachio nuts until fine and spread across top of cake.
Title: Home-Style Apple Bake
Ingredients:
- 1 butter
- 2 margarine
- 1/4 baking powder
- 2 salt
- 1 eggs
- 2 sugar
- 1/2 baking apples
- 2 pecans
- 1 raisins
- 1 apple
- 1 all-purpose flour
Instructions:
1. Generously grease a 9-inch pie plate with the 1 tablespoon butter or margarine; set aside. In a small bowl combine flour, baking powder, and salt. In a large mixing bowl beat eggs and orange extract, if using, by hand until foamy. Stir in sugar. Add flour mixture, stirring until well combined (mixture will be stiff). Stir in apples, pecans, and raisins. Spread evenly in greased pie plate.
2. Bake in a 325 degree F oven about 50 minutes or until golden brown and center appears set. Serve warm. To serve, cut into wedges and top with whipped topping and apple slices, if desired. Makes 6 to 8 servings.
Title: Thai Mango with Sticky Rice (Mamuang Kao Nieo)
Ingredients:
- 1 1/2 glutinous rice
- 6 coconut cream
- 1 coconut milk
- 5 sugar
- 1/2 salt
- 3 sweet mangoes
Instructions:
1. To make the sticky rice, refer to my sticky rice recipe, which I have also posted.
2. Season the coconut cream with some salt and refrigerate it.
3. Dissolve sugar and salt in coconut milk.
4. Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins.
5. To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.