lumicero/recipes-ing2inst huggingface dataset:
Title: Paula Deen's Banana Pudding
Ingredients:
- 2 bananas
- 6 -8 milk
- 2 French vanilla instant pudding
- 1 cream cheese
- 1 sweetened condensed milk
- 1 Equal sugar substitute
- 1
Instructions:
1. Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Title: Pie Topping (For Store Bought Pies)
Ingredients:
- 1/2 unsifted flour
- 1/2 light brown sugar
- 1/2 cinnamon
- 3 -4 butter
Instructions:
1. Mix together the dry ingredients making sure it's all combined.
2. Add the butter until it becomes crumbly.
3. Place it on top of the pie and, with the tines of a fork, spread it over the entire top of the pie.
4. Bake at 350 degrees for 20-25 minutes (keeping an eye on it so it doesn't burn).
Title: Dump Cake
Ingredients:
- 2 butter
- 1
Instructions:
1. preheat oven to 350 degrees.
2. spray 9x13 inch pan with non-stick spray.
3. lay pie filling down.
4. sprinkle dry cake mix evenly over filling.
5. square butter & place evenly over dry cake mix.
6. bake 1 hour @ 350 degrees.
Title: Blueberry Cake
Ingredients:
- 1/3 butter
- 1 margarine
- 2 sugar
- 1 eggs
- 2 baking powder
- 1 flour
- 1/4 salt
- 1/2 baking soda
- 1 1/2 buttermilk
- blueberries
Instructions:
1. In a large bowl, cream butter and 1 cup of the sugar until light and fluffy. Add eggs one at a time, beat well.
2. In a different bowl mix flour, salt, baking powder and baking soda together. Add to the creamed mixture alternately with the buttermilk. About 1/3 cup at a time. Beat well after each addition to really combine it.
3. Gently fold in blueberries.If you use canned blueberries drain really well first.If you use frozen blueberries do not thaw first.
4. In a greased 8 inch square pan sprinkle 1 tablespoon evenly. Pour in all the batter. Top evenly with remaining tablespoon sugar.
5. Bake at 350 degrees for 40-45 minutes.
Title: Almond and Lemon Polenta Cake
Ingredients:
- 8 butter
- 8 eggs
- 8 lemon
- 3 lemons
- 1/2 polenta
- 2 baking powder
- 4 salt
- 1 lemon
- 1 lemons
- 1
- 3
- 6
Instructions:
1. Preheat the oven to 325°F.
2. In a large bowl and using an electric hand whisk or electric mixer, beat the butter and sugar until pale and fluffy, then add the ground almonds and combine.
3. Beat in the eggs one at a time.
4. Next, add the lemon juice and zest, polenta, baking powder and a pinch of salt.
5. Spoon the mixture into a 9in round cake tin (not loose bottomed, 2in deep, lightly buttered and lined with baking parchment) and level out with the back of a spoon.
6. Bake on the centre shelf of the oven for 1 hour 10 mins or until the cake is firm to the touch and a metal skewer comes out clean.If the cake appears to be browning too much towards the end of the cooking time, cover the top loosely with aluminium foil.
7. When the cake is nearly ready, make a syrup by gently heating the lemon juice, zest and the sugar until the sugar has dissolved, then bubble the mixture for a couple of minutes until slightly syrupy.
8. When the cake is cooked, take it out of the oven and drizzle two-thirds of the warm syrup over the top of the cake while it is still in the tin.
9. Leave the cake to cool before turning out and slicing.
10. Serve drizzled with a little of the extra syrup.
Title: Coconut Cream Pound Cake
Ingredients:
- 1 butter
- 1 cream cheese
- 3 white sugar
- 6 eggs
- 1 all-purpose flour
- 3 baking powder
- 1/2 flaked coconut
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10 inch tube pan.
3. In a large bowl, cream together the butter and cream cheese until well blended.
4. Add sugar, and beat until light and fluffy.
5. Blend in the eggs, one at a time.
6. Stir in coconut extract.
7. Mix in flour and baking powder until just moistened.
8. Stir in coconut.
9. Spoon batter into prepared pan.
10. Bake for 1 hour and 20 minutes in the preheated oven.
11. Insert knife and if comes out clean, cake is done.
12. Allow to cool in the pan for 10 minutes before inverting onto a cooling rack.
Title: Creme Anglaise
Ingredients:
- 2/3 vanilla beans
- 1/2 vanilla extract
- 1 sugar
- 1/3
- 2
Instructions:
1. In a heavy saucepan bring cream and if using, the vanilla bean just to boiling, stirring frequently. Remove saucepan from heat.
2. In a mixing bowl combine a small amount of the hot cream, egg yolk(s) and sugar.
3. Beat with an electric mixer on high speed for 2-3 minutes or till thick and lemon colored.
4. Gradually stir about half of the remaining cream mixture into the egg yolk mixture.
5. Then return all of the egg yolk mixture to the saucepan. Cook and stir over medium heat just till mixture returns to boiling.
6. Remove from heat. Remove and discard vanilla bean or stir in the extract, if using. If desired, stir in liqueur.
7. Cover the surface with plastic wrap and chill in the refrigerator until serving time. DO NOT STIR.
Title: Chocolate Cupcakes With Cheesecake Centers
Ingredients:
- 3 all-purpose flour
- 2 1/3 sugar
- 2/3 baking soda
- 2 salt
- 1 1/8 water
- 2 white vinegar
- 2/3 vanilla extract
- 2 cream cheese
- 2 egg
- 8
- 1
Instructions:
1. Heat oven to 350º.
2. In a large bowl combine flour, 2 cups sugar, cocoa powder, baking soda, and 1 teaspoon salt.
3. Add water, oil, vinegar, and vanilla. Beat for two minutes until well combined.
4. Pour batter into paper lined muffin cups about 2/3 full.
5. Mix together cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt until well combined. Spoon 1 tablespoon of this mixture onto the center of each cupcake.
6. Bake for 20 to 25 minutes.
7. Cool completely.
Title: Disappearing Chocolate Bars
Ingredients:
- 1 1/4 sugar
- 1 butter
- 2/3 margarine
- 2 eggs
- 1 vanilla
- 2 1/2 salt
- 1/2 all-purpose flour
- 1 1/4 Carnation Evaporated Milk
- 2/3 walnuts
- 1 1/4
Instructions:
1. PREHEAT oven to 350°F Grease 13 x 9-inch baking pan.
2. COMBINE sugar, butter, cocoa, eggs, egg white, vanilla and salt in a large mixer bowl; beat until light and fluffy. Alternately beat in flour and evaporated milk just until blended. Fold in nuts. Spread into prepared baking pan.
3. BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with Creamy Chocolate Icing.
4. FOR CREAMY CHOCOLATE ICING:
5. COMBINE cocoa and butter in a medium bowl; stir well. Alternately stir in powdered sugar and evaporated milk, stirring vigorously until smooth.
Title: Fresh Fruit Kabobs With Poppy Seed Dip
Ingredients:
- 6 vanilla yogurt
- 6 -8 honey
- 1/2 lime juice
- 1 vanilla extract
- 2 poppy seed
- 1/2
Instructions:
1. Arrange fruit cubes and slices alternately on skewers.
2. For Poppyseed Dip, stir together remaining ingredients in a small bowl. Serve dip alongside fruit kabobs.
Title: Cinnamon Crescents
Ingredients:
- 3/4 butter
- 1 sweetened condensed milk
- 2 eggs
- 1 vanilla extract
- 3 1/2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 brown sugar
- 1 cinnamon
- 1/3 butter
Instructions:
1. Cream butter and sweetened condensed milk until well combined. Add eggs and vanilla. Beat until smooth.
2. Mix in remaining dry ingredients and beat until dough comes together. Divide dough into 4 balls and wrap each in plastic wrap. Refrigerate for 30 minutes.
3. Preheat oven to 350°F Grease or line a baking sheet with parchment paper.
4. Roll each ball into a 10-inch circle. Brush each circle with 1/4 cup of the filling mixture.
5. Cut each circle into 12 wedges. Roll each wedge from the wide end. Place on prepared baking sheet.
6. Bake in preheated oven 18-20 minutes or until lightly browned.
Title: Chocolate Creme Brulee
Ingredients:
- 5 dark chocolate
- 7 sugar
- 1/4 brown sugar
- 2 1/2
- 5
Instructions:
1. Preheat the oven to 250 degrees F.
2. Melt the chocolate in a microwave oven or in a bowl over hot water, then leave to cool slightly.
3. Beat the egg yolks with the sugar using an electric mixer until the mixture is pale. Add the melted chocolate, then the cream, beating constantly.
4. Pour the mixture into individual gratin dishes or ramekins and bake for about 30 minutes. Keep a close eye on them -- the creamy mixture should be firm at the edges but not yet set in the middle.
5. Remove the ramekins from the oven and leave to cool before placing them in a refrigerator for several hours.
6. Just before serving, set the oven to broil, sprinkle the cream-filled ramekins with brown sugar, caramelize them under the broiler and then return them to a cool place.
Title: Quick and Easy Apple Crisp
Ingredients:
- 4 -6 apples
- 1/4 butter
- 1 margarine
- 1/2 quick oats
- 2 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Peel, core and slice apples.
3. Place in a well greased 8x8-inch baking pan.
4. Mix cake mix, oats, sugar and cinnamon in a large bowl.
5. Melt butter and pour over the top of the dry cake mixture and mix until crumbly.
6. Sprinkle this over apples.
7. Bake 35-40 minutes until golden.
Title: Krispy Kreme Tiramisu
Ingredients:
- 7 granulated sugar
- 1 1/4 mascarpone cheese
- 3 gelatin powder
- 1 water
- 2 heavy cream
- 3 dark chocolate
- 1
- 2 1/2
- 3/4
Instructions:
1. In large mixing bowl, beat egg yolks with 1 cup of the sugar and whip to ribbon stage. Add mascarpone cheese to whipped yolks. Do not over mix - set aside.
2. In double broiler, combine gelatin with water. Dissolve.
3. In seperate bowl, beat egg whites with remaining sugar to stiff meringue. Slowly add gelatin to meringue. Gently fold meringue into cheese mixture.
4. In another bowl, whip cream. Fold whipped cream into cheese mixture.
5. To assemble: Slice Krispy Kreme doughnuts into quarters. Quickly soak (5 seconds) quartered doughnuts in espresso. Place espresso-soaked doughnuts in pan. Sprinkle with chocolate shavings and cover with meringue mixture. Dust with cocoa powder and chocolate shavings. Place in refrigerator for 8 hours. Serve chilled.
Title: Ci Ci's Cherry Pizza (Copycat Recipe)
Ingredients:
- 1 cherry pie filling
- 1 flour
- 1/4 sugar
- 1/2 brown sugar
- 3 butter
- 1 salt
- 1/4
- 1/8
Instructions:
1. Crumb Topping: Mix flour, sugar, brown sugar, and salt.
2. Cut in butter until the topping resembles corn meal.
3. Set topping aside.
4. Preheat oven to 450 degrees.
5. Spread pizza dough on greased 12 inch pizza pan and prick with a fork 8- 10 times.
6. Bake crust for 5 minutes.
7. Remove pizza dough from oven and spread with cherry pie filling.
8. Sprinkle with crumb topping Bake for an additional 20- 25 minutes or until crust is golden brown.
Title: Cocoa Kahlua Loaf
Ingredients:
- 3 heavy whipping cream
- 1/3 Kahlua
- 6 salt
- 1 sugar
- 8 graham crackers
- 2
Instructions:
1. The Day Before: In a large bowl with an electric mixer, beat cream, kahula, cocoa, salt and sugar until think and of spreading consistency.
2. Spread one side of each graham cracker (one package) with 1/2" of whipped cream mixture.
3. Place one cracker on top of another and place lengthwise on platter.
4. Repeat this with the second package and place next to first stack on platter.
5. Frost between the two rows and join together with remaining frosting covering the top and side of loaf.
6. Shave the semisweet chocolate with carrot peeler or knife to form chocolate curls on top of loaf.
7. This MUST be refrigerated over night to soften the crackers.
8. To server, cut into 1/2"-3/4" slices starting at one end (to show cross section of crackers).
Title: Strawberry Marshmallow Pecan Dessert
Ingredients:
- 2 frozen sweetened strawberries
- 2 1/2 miniature marshmallows
- 1 pecans
- 1 vanilla extract
- 1
Instructions:
1. Combine strawberries, marshmallows and pecans in a bowl.
2. In mixer bowl, whip cream and vanilla until thickened to soft peaks.
3. Fold cream into strawberry mixture.
4. Spoon into dessert dishes and chill.
Title: Dark Chocolate Chip Pecan Pie
Ingredients:
- 1 light brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 pecans
- 1 butter
- 1/4 all-purpose flour
- 1 milk
- 2 vanilla extract
- 1 1/2
Instructions:
1. Let it cool. ENJOY.
2. Preheat oven 325 degrees F.
3. In a large mixing bowl, mix the brown sugar, granulated sugar and eggs untl creamy.
4. Add the chopped pecans, butter, milk,flour and vanilla.
5. Pour the mixture into the pie shell. (you can add pecans halves on top if you like).
6. Bake for 55 minutes.
7. Check for doneness by shaking the pan. the pie should be firm with a little jiggle in the center.
8. Let it cool. ENJOY.
Title: Raw Sesame Snap Cookies
Ingredients:
- 1 sesame seeds
- 1/2 lemon juice
- 1/2
- 1
Instructions:
1. Process apricots in food processor.
2. Add the rest of the ingredients and process well.
3. Scoop by the spoonfull into small balls and flatten with your hand (helps to have wet hands.
4. Store in the fridge or freezer.
Title: Holiday Molasses Cookies
Ingredients:
- 3 all-purpose flour
- 2 baking soda
- 3/4 salt
- 1 ginger
- 1 cinnamon
- 1/2 shortening
- 1/2 sugar
- 1 molasses
- 1 egg
- 1/2 boiling water
- 1 vinegar
Instructions:
1. Preheat oven to 375.
2. Grease baking sheets.
3. Sift together flour, soda, salt, ginger and cinnamon.
4. Cream together shortening and sugar until fluffy.
5. Add molasses and egg and beat well.
6. Add flour mixture to creamed mixture alternately with water and vinegar combined, mixing thoroughly.
7. Drop by tablespoons 2 inches apart on baking sheets.
8. Sprinkle with sugar if desired.
9. Bake in moderate (350) oven 12 to 15 minutes.
Title: Citrus Apple Crisp
Ingredients:
- 4 apples
- 2 lemon juice
- 1/2 raisins
- 1/2 orange marmalade
- 2 all-purpose flour
- 1/2 ground cinnamon
- 1
Instructions:
1. In a bowl, toss the apples and lemon juice. Add the raisins, marmalade, flour, and cinnamon; stir to combine.
2. Transfer to a greased 8-inch square baking dish.
3. Sprinkle with granola.
4. Bake uncovered, at 350 for 35-40 minutes or until filling is bubbly.
5. Serve warm.
Title: Lemon Cream Cupcakes (Splenda)
Ingredients:
- 1 unsweetened applesauce
- 1 Splenda granular
- 3 lemon peel
- 2 vanilla extract
- 1 all-purpose flour
- 3 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 fat free sour cream
- 2 vegan sour cream
- 1
Instructions:
1. In a mixing bowl, mix apple sauce and splenda. Beat in eggwhites, one at a time.
2. Add lemon peel, lemon juice, and vanilla; mix well.
3. Combine dry ingredients; add to apple sauce mixture alternately with sour cream (batter will be thick).
4. Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
5. For frosting I like to mix maple syrup with some lemon juice and whiskey, and soak bottom of the cup cakes in it, or just use some sugar-free coolwhip.
Title: The Most Awesome Carrot Cake Ever!!
Ingredients:
- 2 flour
- 2 sugar
- 1 cinnamon
- 1 salt
- 2 baking soda
- 1 eggs
- 4 carrots
- 3 cream cheese
- 1 butter
- 1/2 confectioners' sugar
- 1 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. For the cake, mix all the dry ingredients together.
3. Add oil and mix well.
4. Add eggs 1 at a time, beating well after each addition.
5. Fold in carrots and mix well.
6. Pour batter into 3 (8-inch) cake pans that are lined with parchment paper.
7. Bake for approximately 18 - 35 minutes. Test using a toothpick.
8. Icing:
9. Cream the cream cheese and butter together.
10. Add the confectioner's sugar and beat until smooth.
11. Fold in the pecans.
12. Spread on the cooled cakes.
Title: Cupcakes, Low-Fat Version
Ingredients:
- 18 1/4 applesauce
- 3 flour
- 1/3 water
- 1
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray 24 muffin cups with nonstick flour based cooking spray.
3. Prepare cake according to package directions except, add 1 tablespoon of flour to the dry mix and blend well.
4. Substitute the applesauce for the oil in the recipe and use only egg whites instead of whole eggs.
Title: Blueberry Cake
Ingredients:
- 1 shortening
- 2 sugar
- 3 eggs
- 3/4 milk
- 3 flour
- 2 baking powder
- 2 blueberries
- 1/4 flour
- powdered sugar
Instructions:
1. Cream the shortening, sugar, eggs and milk.
2. Add the flour and baking powder.
3. Add the 1/4cp flour with the blueberries in a separate bowl, then add to the mixture.
4. Put into a greased 13 x 9 baking pan and bake at 375 for 30 minutes or until knife comes out clean.
5. Cool completely and dust top with powder sugar.
Title: Espresso Biscotti
Ingredients:
- 2 all-purpose flour
- 2 ground cinnamon
- 1/2 baking soda
- 1/2 baking powder
- 1/2 sugar
- 3/4 salt
- 1/2 orange zest
- 2 eggs
- 3 vanilla
- 1
- 3/4
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl with an electric mixer, mix together the all-purpose flour, ground espresso powder, cinnamon, baking soda, baking powder, sugar, salt and orange zest.
3. In another bowl, beat together the eggs and vanilla. Add all at once to the dry ingredients and beat until a dough is formed.
4. Stir in the toasted chopped almonds.
5. Turn the dough out onto a floured board and knead it into a ball.
6. Halve it and form each half into a log 12 inches by 2 inches.
7. Arrange the logs on a buttered and floured baking sheet approximately 3 inches apart.
8. Bake the logs in the middle of oven for 35 minutes or until they are lightly browned and firm all over.
9. Remove from the oven and allow to cool.
10. On a cutting board, cut the logs diagonally into slices one inch thick.
11. Position the slices on baking sheet and return to the oven and bake for 10 minutes on each side or until golden throughout.
Title: Nutty Pineapple Carrot Cake
Ingredients:
- 1 1/4 sugar
- 2/3 eggs
- 2 flour
- 1 1/2 baking powder
- 1 1/2 cinnamon
- 1 1/2 salt
- 1/4 vanilla
- 1/2 carrot
- 1 crushed pineapple
- 1 coconut
- 2/3 walnuts
- 1/2
Instructions:
1. Beat together oil and sugar, add eggs and beat well.
2. Add flour, baking powder and cinnamon, mix well.
3. Add remaining ingredients and mix well.
4. Pour into a parchment paper-lined, 9x9-inch pan and bake in a preheated 350 degree Fahrenheit oven for 45 to 50 minutes.
Title: Peach Creme Brulee
Ingredients:
- 1 1/2 vanilla extract
- 1/2 sugar
- 1 1/2 brown sugar
- 3
- 7
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F.
2. Heat the cream in a sauce pan. Stir occasionally to keep skin from forming. Just before it is boiling, remove from heat and add vanilla.
3. Meanwhile, cream egg yolks and sugar in a bowl. Try not to incorporate any air into the mix. I find that a fork works well for this small amount -- a whisk is too big.
4. SLOWLY drizzle cream into eggs, continuing to mix with the fork. If you pour too quickly you will cook the egg. Again, try not to incorporate any air as you mix.
5. Drain the peaches and place peach slices in the bottom of each ramekin. Then pour the custard on top of the peaches. You want to have enough custard that the peaches are completely covered. Narrower, taller ramekins work better than wider, shorter ones.
6. Place ramekins in a baking tray or roasting pan, then pour water into the pan (don't splash into the custard) so that it comes halfway up the sides of the ramekins. Carefully place in the oven (don't splash into the custard) and bake about 30 minutes. Custard is done when it is set but still jiggles.
7. Remove from the oven, and remove from the water bath. Allow to cool completely. Then cover with plastic wrap and chill for a couple hours in the fridge. You can store like this for several days if you like.
8. Just before serving, sprinkle a thin layer of brown sugar on top of each custard and use a kitchen torch (or your oven's broiler) to melt and caramelize the sugar. Try not to burn it. If you are using the broiler, be careful, it burns very quickly. Don't take your eyes off of it!
Title: Pecan Caramel Cheesecake Cookie Cups
Ingredients:
- 1 cream cheese
- 2 eggs
- 1 vanilla extract
- 2 pecans
- 2
- 1/3
- 1/2
- 2
Instructions:
1. PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
2. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
3. BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
4. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.
Title: Miracle Whip Pineapple Banana Cake
Ingredients:
- 3 eggs
- 2 sugar
- 3/4 Miracle Whip
- 3/4 vanilla
- 1 1/2 all-purpose flour
- 2 1/2 baking soda
- 1 cinnamon
- 1 salt
- 1 crushed pineapple
- 1 banana
- 1
Instructions:
1. Heat the oven to 350º.
2. Grease and flour a 13x9 baking pan.
3. Set aside.
4. In mixer bowl add eggs, sugar, Miracle Whip, oil and vanilla.
5. Beat at medium speed until light and fluffy.
6. Combine the dry ingredients.
7. Add them alternately with the pineapple and bananas, mixing in after each addition.
8. Pour into the prepared baking pan.
9. Bake at 350º for 45 to 50 minutes or until cake tests done.
10. I do not usually add a frosting to this cake, it is moist and good without it.
11. You could frost it though, if desired, using your favorite.
Title: Chocolate Sparkle Cookies
Ingredients:
- 1/2 bittersweet chocolate
- 3 butter
- 2 eggs
- 1/3 sugar
- 3/4 powdered sugar
Instructions:
1. Melt the chocolate in the top of a double boiler set over, but not touching, simmering water.
2. Remove from the heat.
3. Cut the butter into a few pieces and mix into the chocolate until melted.
4. Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form (about 4 minutes on medium-high).
5. Fold in the chocolate-butter mixture.
6. Gently add the ground almonds.
7. Cover and refrigerate overnight.
8. Heat the oven to 325 degrees.
9. Line a baking sheet with parchment paper.
10. Use a cookie scoop to form the dough into 1-inch balls.
11. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
12. Bake until the center of the cookies is no longer wet, 9 to 12 minutes.
13. When slightly cool, lightly dust the cookies with powdered sugar.
Title: Mushy Homemade Banana Pudding -- Carrie Sheridan
Ingredients:
- 2 -3 bananas
- 1 milk
- 1 heavy cream
- 1/2 sugar
- 3 cornstarch
- 1 salt
- 3 vanilla
- 1
Instructions:
1. Mush bananas with a fork or potato masher and place then with the milk and cream in a saucepan.
2. Heat over medium heat until hot, but not boiling.
3. In a separate small dish, mix together the sugar, cornstarch and salt .
4. When milk mixture is almost boiling, add the sugar mixture and mix well.
5. in a small dish, lightly beat the egg yolks. Put a small amount (about 1/2 cup) of the milk mixture into the eggs. Mix together and return mixture to the saucepan.
6. Bring puding to a boil, an boil for 1-2 minutes, stirring occasionally.
7. Remove from the heat and add vanilla.
8. Place in ramekins or in a large bowl.
9. Cover with plastic and chill for an hour.
10. Pudding can also be eaten warm. Serve with whipped cream or vanilla wafers, if desired.