lumicero/recipes-ing2inst huggingface dataset:
Title: Gluten Free Eclairs With Crème Patisserie and Chocolate G
Ingredients:
- 2 sugar
- 1/2 vanilla extract
- 2 salt
- 1 eggs
- 4 cornstarch
- 1/2 unsalted butter
- 2 water
- 3 butter
- 1 1/2 xanthan gum
- 3 salt
- 1 white sugar
- 3/4 eggs
- 1 chocolate
- 12 unsalted butter
- 4
- 1/4
Instructions:
1. CREME PATISSERIE: (Make 2-24 hours in advance of eclairs.) In a medium saucepan, combine milk, 1/4 cup of the sugar, vanilla and salt. Cook over medium heat until mixture comes to a simmer. Set aside.
2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar.
3. Whisking constantly, slowly pour about a 1/2 cup of the hot milk mixture into the egg yolk mixture. Continue adding milk mixture, 1/2 cup at a time, until its fully incorporated.
4. Pour everything back into the saucepan. Cook over medium-high heat, whisking constantly, 2-4 minutes or until it thickens.
5. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
6. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
7. Eclairs:
8. In a large non-stick pot, combine water and butter. Bring to a rolling boil over medium heat.
9. Sift together the Pastry Flour, xanthan gum, salt and sugar.
10. Stir into boiling mixture until the dough comes together in a large mass and then transfer the dough to the bowl of a stand mixer. Beat in eggs, one at a time.
11. Transfer dough to a large pastry bag and pipe into 3 inch x 1 inch rectangles.
12. Bake for 20-25 minutes or until centers are dry.
13. Let cool, then split in half, length-wise.
14. Beat the refrigerated custard on low speed until smooth (you can also whisk by hand), fill a large piping bag or Ziplock baggie with custard.
15. FOR CHOCOLATE GANACHE: Combine the chocolate and butter in a heatproof bowl. In a small saucepan over medium-high heat, bring the milk to a boil. Remove from the heat and immediately pour over the chocolate and butter. Stir with a wire whisk until the chocolate and butter melt and are smooth. Place the ganache in a pie tin or other bowl long enough to dip the eclairs inches.
16. TO ASSEMBLE: Slice the éclairs in half, horizontally. Dip each top half upside down into the ganache, coating the tops with chocolate. Turn the dipped half right side up and place on a wire rack to set.
17. Snip one corner of the Ziplock or piping bag, about 3/4 to 1-inch wide and pipe the custard into the bottom of each éclair, making sure you fill the bottoms with enough custard to mound above the pastry, top with chocolate iced top halves.
18. Store airtight and serve that day. If there are leftovers they can be frozen, but in the name of freshness, I prefer to slice and freeze just the empty eclair pastry and then thaw and fill when I need to serve it.
Title: Luscious Lemonade Layer Cake
Ingredients:
- 1 1/3 granulated sugar
- 6 butter
- 1 fresh lemon rind
- 3 vanilla extract
- 2 eggs
- 2 all-purpose flour
- 2 baking powder
- 2 salt
- 1 baking soda
- 1/2 fat-free buttermilk
- 1/2 butter
- 1 1/4 fresh lemon rind
- 2 vanilla extract
- 2 reduced-fat cream cheese
- 2 powdered sugar
- 1/2
- 8
- 3 1/2
Instructions:
1. Preheat oven to 350°F.
2. To prepare cake: Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
3. Add eggs and egg whites, 1 at a time, beating well after each addition.
4. Combine flour, baking powder, salt and baking soda; stir will with a whisk.
5. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with four mixture; beat well after each addition.
6. Cut a circle of parchment paper for bottom of 2 (9-inch) round cake pans and spray sides with cooking spray.
7. Divide batter between pans.
8. Sharply tap pans once on counter to remove air bubbles.
9. Bake at 350°F for 20 minutes or until wooden pick inserted in center comes out clean.
10. Cool in pans 10 minutes on a wire rack; remove from pans.
11. Cool completely on wire rack.
12. To prepare frosting: Place 2 tablespoons butter and the next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy.
13. Add powdered sugar and beat at low speed just until blended (do not over beat).
14. Chill 1 hour.
15. Place 1 cake layer on a plate; spread with 1/2 cup frosting.
16. Top with remaining cake layer.
17. Spread remaining frosting over top and sides of cake.
18. Store cake loosely covered in the refrigerator.
Title: The Best Millionaire’s Shortbread from England
Ingredients:
- 225 butter
- 25 butter
- 150 dark brown sugar
- 150
- 397
- 200
Instructions:
1. You will also need: 18cm (7in) square brownie tin, lined with baking parchment
2. Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make an even layer. Chill for 20 minutes.
3. Place the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add the condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.
4. Spread the caramel evenly over the crumb base and then cool and chill for about half an hour. Pour the melted chocolate over the caramel, smoothing to the edges.
5. When the chocolate has hardened a little, cut into squares.
Title: Marvelous Jewish Apple Cake
Ingredients:
- 4 apples
- 2 cinnamon
- 4 sugar
- 4 eggs
- 2 sugar
- 1 baking powder
- 3 salt
- 3 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9x13 baking pan.
3. Core and peel apples; then cut them into THIN slices (4-5 wedges and then cut into 4-5 slices).
4. In a small seperate bowl, mix together 2 tsp cinnamon and 4 tsp sugar.
5. To make cake batter:.
6. Beat eggs until thick and lemon colored (high speed 5 minutes) Gradually beat in 2 cups sugar and then the oil. ( ex. 1/4-1/2 cup at a time).
7. Resift flour together with baking powder and salt.
8. Stir together the orange juice and vanilla.
9. Add sifted dry ingredients to the beaten egg. ALTERNATELY with the orange juice (1/3 dry ingredient, 1/2 cup orange juice, 1/3 dry, rest of orange juice, rest of dry) (LOW SPEED).
10. To assemble cake in pan:.
11. Pour 1/3 of the batter into pan.
12. Arrange 1/2 of the apples over the top.
13. Sprinkle with 1/2 cinnamon-sugar mixture.
14. Add another 1/3 of the batter over the apples.
15. Place the remaining apples over the batter and sprinkle with cinnamon-sugar mixture.
16. Top with last of the batter.
17. Bake in 350 degrees for 60 minutes.
Title: Festive Cherryettes
Ingredients:
- 3/4 shortening
- 1/4 butter
- 1 salt
- 1/2 powdered sugar
- 2 vanilla
- 2 flour
- 1 pecans
- 20
Instructions:
1. Blend together shortening, butter, salt, sugar and vanilla.
2. Add flour and pecans and mix into a soft dough.
3. Chill.
4. Preheat oven to 325° F and grease cookie sheets.
5. Measure out level tablespoonfuls of dough and roll between palms of hands to form round balls.
6. Place on greased cookie sheets.
7. Press a little indentation in center in each cookie with a thimble and put half of cherry on top.
8. Bake in preheated 325 oven for 25 minutes.
Title: Large Batch Pie Crust
Ingredients:
- 1 flour
- 1/2 brown sugar
- 2 salt
- 1 water
- 3
Instructions:
1. In a large bowl, mix together with hands, flour, brown sugar and salt.
2. Cut in crisco.
3. Add the water 1 cup at a time, mixing with hands between each cup.
4. Pat into 9 ounce patties.
5. Place in freezer bags and freeze until needed.
6. To use:.
7. Microwave each frozen patty on high 20 seconds, turn over and repeat.
8. Roll out dough between lightly floured waxed paper.
Title: Peanut Butter Cheesecake Brownie Babies
Ingredients:
- 1 low-fat cream cheese
- 6 peanut butter
- 1/4 sugar
- 2 maraschino cherries
- 1
- 12
Instructions:
1. Heat oven to 350°F Prepare brownie batter as directed on package. Spoon into 12 paper-lined muffin cups.
2. Beat cream cheese, peanut butter and sugar with mixer until blended. Spoon 1 rounded tablespoons into centre of batter in each cup, pressing lightly into batter. Bake 25 minutes or until centres are set. Cool.
3. Serve topped with whipped cream and cherries.
Title: Triple Chocolate Mousse in Grand Marnier Sauce
Ingredients:
- 1 water
- 1 sugar
- 1/4 walnuts
- 1/4 unsalted butter
- 1/2 sugar
- 3/4 milk
- 2 vanilla ice cream
- 2 Grand Marnier
- 2
- 1
- 3
- 2
Instructions:
1. Bring water and sugar to boil in small heavy saucepan over low heat, swirling pan occasionally;do not stir.
2. Let boil 1 minute.
3. Cool sugar syrup completely.
4. Butter and sugar 2-cup loaf pan.
5. Sprinkle walnuts in bottom.
6. Melt chocolate and in top of double boiler set over gently simmering water.
7. Stir in cocoa powder and 1/4 cup sugar syrup (reserve remainder for another use).
8. Remove from over water, blend in yolks.
9. Beat whites in medium bowl until stiff but not dry.
10. Gently fold into chocolate mixture.
11. Pour into prepared pan;cover and refrigerate at least 2 hours.
12. To unmold, run a very sharp knife along edges of mousse and invert onto platter.
13. To serve, cut into 8 slices.
14. Ladle some of sauce onto plate and center slice of mousse in sauce.
15. Grand Marnier Sauce.
16. Blend yolks and sugar in top of double boiler until creamy.
17. Set over gently simmering water and whisk in milk in slow steady stream.
18. Continue whisking until mixture is thick, about 12 minutes.
19. Remove from over water.
20. Stir in ice cream and Grand Marnier.
21. Transfer to small bowl, cover and refrigerate until ready to use.
Title: Double-Chocolate Financier Cake
Ingredients:
- 3/4 unsalted butter
- 1/2 all-purpose flour
- 1/4 salt
- 1/8 sugar
- 6 light corn syrup
- 3/4 vanilla extract
- 1 bittersweet chocolate
- 1 heavy whipping cream
- 4 unsalted butter
- 6
- 3/4
- 2
- 1/4
- 1
Instructions:
1. FOR CAKE:.
2. Preheat oven to 350°F Butter two 8-inch round cake pans with 1 1/2-inch-high sides. Line bottoms with parchment or waxed paper round. Melt 3/4 cup butter in medium saucepan over medium heat. Cook until light brown, swirling pan occasionally, about 5 minutes. Cool.
3. Meanwhile, sift flour, cocoa, and salt into medium bowl. Whisk egg whites in large bowl to blend. Add sugar; whisk to blend. Whisk in corn syrup and vanilla. Add flour mixture; whisk just to blend. Add ground almonds; whisk just to blend. Using whisk, fold in browned butter, then chopped chocolate. Divide batter between prepared pans, smoothing tops.
4. Bake cakes until firm to touch and tester inserted into center comes out clean, about 23 minutes. Cool cakes on rack 5 minutes. Invert cakes onto rack; peel off paper. Cool completely.
5. FOR CHOCOLATE GANACHE:.
6. Place chocolate in small metal bowl. Bring cream to boil in small saucepan. Pour cream over chocolate; whisk until smooth. Add butter, 1 piece at a time, gently whisking to blend between additions, adding as little air as possible. Transfer 2/3 cup ganache to heatproof 1-cup measure with spout. Place bowl with remaining ganache over bowl of ice water. Stir until semi-firm and thick enough to spread. Set aside for filling.
7. Line rimmed baking sheet with foil. Place rack on sheet. Place 1 cake, flat side down, on rack. Strain apricot jam into small skillet; bring to boil. Spoon warm jam over cake, spreading evenly almost to edge. Let cool 5 minutes. Drop filling by teaspoonfuls all over cake, then spread in even layer. Place second cake atop filling, bottom side up. If glaze is too firm to pour, rewarm in microwave at low power in 15-second increments until pourable. Pour over cake, allowing glaze to drip down sides and using offset spatula to spread glaze evenly over sides of cake. Chill cake 2 hours. Do ahead Can be made 2 days ahead. Cover with cake dome; keep chilled.
8. Arrange sliced almonds atop cake.
Title: Carrot Cake Muffin Treats
Ingredients:
- 1 1/2 whole wheat flour
- 1 baking soda
- 1 baking powder
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground ginger
- 1 egg
- 2 raisins
- 1/4 walnuts
- 1/4 nonfat milk
- 1/3 carrots
- 1
- 1 1/2
Instructions:
1. Combine the dry ingredients in a bowl.
2. Add the remaining ingredients and stir to blend.
3. Spoon into oiled muffin tins or paper muffin cups.
4. Bake at 350°F for 20 to 25 minutes.
Title: Easiest Chocolate Sauce
Ingredients:
- 1 evaporated milk
- 1/2 chocolate chips
- 1/4 vanilla
- 1/2
Instructions:
1. Empty packet of drink mix into a small saucepan.
2. Slowly whisk in the milk, and turn on the burner to medium heat.
3. Add chocolate chips and whisk until smooth.
4. Cook for about 5 minutes stirring constantly until sauce is thickened but easy to pour.
5. Add vanilla and whisk until smooth.
Title: Muzzafar
Ingredients:
- 100 raisins
- 8 -10 cashews
- 5 -6 ghee
- 4 -5 cardamom powder
- 1/4 sugar
- 1/4 milk
- 1/2 sunflower seeds
- 1/2
- 1
Instructions:
1. Break roasted vermicelli with hand and keep aside.
2. Wash and pat dry raisins.
3. Cut almonds into slivers and chop cashewnuts.
4. Heat ghee in a pan.
5. Add cardamom powder and sugar.
6. Cook on low heat, stirring continuously, for 2-3 minutes.
7. Add milk and continue to cook for 2-3 minutes.
8. Add broken vermicelli and continue to cook for 4-5 minutes or till the vermicelli is dry.
9. Serve hot, garnished with sunflower seeds, raisins, almonds, cashews and edible silver foil, if desired.
Title: Swirled Chocolate Coconut Macadamia Pie
Ingredients:
- 1 eggs
- 2 butter
- 1/2 all-purpose flour
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 flaked coconut
- 1
- 3/4
Instructions:
1. Preheat oven to 325 degrees.
2. Beat eggs, butter, flour, granulated and brown sugars in a large bowl on high speed until well mixed.
3. Stir in morsels, coconut and macadamias.
4. Pour into pie shell.
5. Bake for 50-55 minutes or until knife inserted halfway between edge and center of pie comes out clean.
6. Cool slightly on wire rack.
7. Serve warm with ice cream.
Title: Pecan Cheesecake Cookies
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 egg
- 1 lemon rind
- 1 vanilla extract
- 1 all-purpose flour
- 1 powdered sugar
- 1/4 salt
- 1 1/2 pecans
Instructions:
1. Cream the butter and cream cheese. Add the egg yolk, lemon rind, and vanilla, beating well at medium speed of an electric mixer.
2. Combine the flour sugar, and salt; add to the creamed mixture, beating well. Cover and chill thoroughly.
3. Shape the dough into 1 inch balls.
4. Beat the egg white until foamy. Dip each ball of dough into the egg white; roll in the chopped pecans.
5. Place 2 inches apart on an ungreased cookie sheet. (I use parchment paper for easy clean up). Press your thumb into each ball of dough, leaving an indention.
6. Bake at 325 degrees for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack and fill each cookie with jam. Let cool completely.
Title: Harvest Upside-Down Cake
Ingredients:
- 1/2 boiling water
- 1/4 raisins
- 1 1/2 cake flour
- 2 baking powder
- 2 ground cinnamon
- 1 ground nutmeg
- 1/4 salt
- 2/3 brown sugar
- 1/2 brown sugar
- 1/4 vegetable shortening
- 1 egg
- 1/2 milk
- 1 dark molasses
- 1 vanilla extract
- 1/4 butter
- 2 corn syrup
- 12 maraschino cherries
- 2 walnuts
- 2 granny smith apples
Instructions:
1. Preheat oven to 350°F.
2. Combine water with raisins; let stand 10 minutes.
3. Drain and set aside.
4. Butter 8 inch square baking pan.
5. Combine next 5 ingredients. Set aside.
6. At medium-high speed beat 2/3 cup sugar with shortening until creamy about 2 minutes.
7. Beat in egg until combined; beat in milk, molasses and vanilla.
8. Beat in flour mixture, 1/2 cup at a time, until just combined.
9. Drizzle butter over bottom of pan; sprinkle with remaining brown sugar.
10. Drizzle with corn syrup, sprinkle with cherries, walnuts and reserved raisins.
11. Arrange apples over mixture, overlapping slices.
12. Pour batter over apples.
13. Bake 45-50 minutes or until apples are tender, and toothpick inserted in centre comes out clean.
14. Cool for 10 minutes then run knife around edges of cake.
15. Invert serving plate over top of pan; invert and remove pan.
16. Serve warm with vanilla ice cream or whipped cream if desired.
Title: Eclair Cake
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 4 eggs
- 1/2 vanilla
- 1 instant vanilla pudding
- 8 cream cheese
- 3 milk
- 12
- 1/2
Instructions:
1. CRUST: Boil water and butter together. Mix in flour. Using mixer, beat in eggs one at a time. Add vanilla.
2. Spread in a greased 9 x 13 pan.
3. Bake at 400 for 25-30 minutes. Cake will NOT be smooth or uniform in appearance.
4. Let cool.
5. FILLING: Cream together cream cheese and milk, adding a little bit of milk at a time. Mix in pudding and beat till thick.
6. Pour mixture over cooled crust.
7. Spread whipped topping on top.
8. Drizzle with chocolate syrup.
9. Refridgerate at least one hour.
Title: Patty's Applesauce Cake
Ingredients:
- 1/2 butter
- 2 margarine
- 2 sugar
- 2 1/2 eggs
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1 1/2 ground allspice
- 1/2 applesauce
- 1/2 raisins
- pecans
Instructions:
1. Cream butter/margarine.
2. Add sugar, creaming till light & fluffy.
3. Add eggs, one at a time. Beat well after each addition.
4. Sift together flour, baking soda, salt, cinnamon, nutmeg and allspice.
5. Add flour mixture to creamed mixture alternately with applwsauce.
6. Stir raisins & pecans into batter.
7. Turn batter into greased & lightly floured 13x9x2 inch pan.
8. Bake at 350 deg about 45 minutes or till done.
9. Cool cake in pan.
Title: Gingerbread Train - Works Well With a Gingerbread House.
Ingredients:
- 1 1/2 self raising flour
- 100 butter
- 1 brown sugar
- 1 egg
- 2 golden syrup
- 2 vanilla
- 1 cinnamon
- 1 nutmeg
- 1 ginger
- 1 wine
- 500 icing sugar
Instructions:
1. Melt the butter, add golden syrup and 2 drops of vanilla.
2. Stir in the brown sugar, cinnamon, ginger, nutmeg and egg.
3. Add the flour, seived, bit by bit. When it starts to become a very stiff mixture you may find it easier to use your hands. Keep adding flour until the dough is ready to be handled.
4. Sprinkle flour over your work space and roll out the dough to about 1/2 inch thickness.
5. Cut out your train shape. (Tip: draw onnto card and use as template) you do't need to add wheels so a smaller rectangle on top of another rectacle is sufficient.
6. Cut out your carriages.
7. Bake these on a greased tray with space in between as they will expand. Bake for approx 10 minutes. Until edges are golden. Remove and cool on wire rack.
8. Make thick icing and spread along your plate/tray/serving platter. This will hold the train in place.
9. Place the train into the icing and add the wine gums for wheels.
10. Prepare 3 smaller amounts of icing in seperate bowls, with a lighter consistancy and add colorings.This is for decorating the tops of your carriages with cargo, or adding icing letters.
11. Decorate the train, platter, icing etc however you like with spinkles, silver balls etc.
Title: Fresh Strawberry Cake With White Chocolate Chips
Ingredients:
- 1 egg
- 1 sour cream
- 1/2 lemon zest
- 1/2 pure vanilla extract
- 2 unbleached all-purpose flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 3/4 salt
- 1/4 unsalted butter
- 6 sugar
- 1 strawberries
- 8 white chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease an 8-inch square baking pan and dust it with flour, knocking out an extra.
3. Combine the eggs, egg yolk, sour cream, lemon zest, and vanilla in a large glass measuring cup and lightly beat.
4. Combine 1 ¼ cups flour, the baking powder, baking soda, and salt in a medium mixing bowl.
5. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
6. With the mixer on med-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
7. Turn the mixer on low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition.
8. After the last addition, mix for 30 seconds on medium speed.
9. Combine the strawberries and remaining ¼ cup of flour in a medium bowl and toss to coat.
10. Fold the flour-covered berries along with the chocolate chips into the batter with a rubber spatula.
11. Scrape the batter into the prepared pan and smooth the top with a spatula.
12. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 45-50 minutes.
13. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
14. Cut into 9 squares and serve.
15. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Title: 3 Points Plus - Hg's Crispy Pecan Pie Bites
Ingredients:
- 1/4 miniature phyllo cup
- 3 brown sugar
- 1/2 whipped butter
- 1 vanilla extract
- 1 salt
- 1/4 pecans
Instructions:
1. Preheat oven to 375 degrees.
2. Spray baking sheet with nonstick spray, and arrange shells on the baking sheet. Set aside.
3. In a medium bowl, combine egg substitute, brown sugar, butter, vanilla extract, and salt. Mix well.
4. Stir in 2 tablespoons chopped pecans. Evenly distribute the mixture among the fillo shells.
5. Evenly top shells with remaining 2 tablespoons chopped pecans, a little less than 1/2 teaspoons per shell.
6. Bake in the oven until edges are crisp, 15 - 18 minutes.
7. Allow to cool slightly before serving. If you like, top each piece with a squirt of Fat Free Reddi-wip. Enjoy!
Title: Mango Mousse
Ingredients:
- 60 gelatin
- 2 mangoes
- 2 vanilla yogurt
- 390 passion fruit pulp
- 60
Instructions:
1. Put the orange juice in a small microwave-safe bowl, sprinkle over the gelatine, stir and set aside for 5 minutes until the powder absorbs the juice. Microwave on high (100%) for 20 seconds, or until the powder dissolves and then stir and then set aside to cool slightly.
2. Meanwhile cut the cheeks off the mangoes and any other flesh for the seed.
3. Set aside one cheek to use later for decorating. Remove the skin (scoop the flesh out with a spoon is and easy way) and roughly chop the remaining flesh and put into a small food processor and process until pureed.
4. In a large bowl, whisk together the mango puree and yoghurt until smooth, add the gelatine mixture and whisk until well combined and smooth.
5. Evenly pour into four glasses and place on a tray and place in the fridge for 6 hours or until set.
6. Scoop flesh from reserved mango cheek and thinly slie and then evenly arrange on top of mousses and spoon over the passionfruit pulp.
7. Serve.
Title: Bananas Foster
Ingredients:
- 2 bananas
- 3 butter
- 3 brown sugar
- 1/4 cinnamon
- 1 ground nutmeg
- 1/3 dark rum
- 2 vanilla ice cream
Instructions:
1. Cut bananas in half lengthwise; set aside.
2. In skillet or chafing dish, melt butter over medium heat; stir in sugar until melted.
3. Add bananas, cut side down; cook, turning once, for about 5 minutes or until just barely tender.
4. Sprinkle with cinnamon and nutmeg.
5. Pour rum and banana liqueur over bananas, shaking pan to distribute liquid.
6. Ignite with long wooden match (Be Careful!).
7. Using long handled spoon baste bananas with flaming sauce until the flames subside.
8. Serve immediately with ice cream.
Title: Helen's Punch Bowl Cake--Dessert for a Crowd
Ingredients:
- 2 instant vanilla pudding
- 2 mandarin orange sections
- 1 crushed pineapple
- 1 pecan pieces
- 1 Cool Whip
- 1
Instructions:
1. Fix pudding according to package directions.
2. Cube cakes and put 1/2 of the cubes in the bottom of the punch bowl.
3. Then layer 1/2 of the remaining ingredients.
4. Then start over with the cubes and finish as first layer.
5. Cover and refrigerate overnight.
6. Serve in bowls.