lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Dumplings With Rich Cinnamon Sauce
Ingredients:
- 3 butter
- 2 butter
- 1/2 dark brown sugar
- 1 ground cinnamon
- 1/4 pecans
- 4 walnuts
- 2 apples
- 1 sugar
- 2 cornstarch
- 2
Instructions:
1. Cut a thin sliver off of the bottom of each apple so that they sit flat.
2. Heat oven to 425 degrees.
3. Mix 3 tablespoons butter, 1/2 cup brown sugar, 1 teaspoon cinnamon, and all the nuts in a small bowl.
4. Spoon a portion of the mixture into each hallowed-out apple.
5. For boxed pie crust, unroll one of the dough sheets onto a floured work surface.
6. Pulling on side of dough to straighten rounded edges, roll it into an approximate 12-inch square.
7. Then cut the dough into four 6-inch squares.
8. Brush the edge of each square with egg white.
9. Set an apple half on each square.
10. Bring up the dough's 4 corners around the apple and pinch edges to seal.
11. Place on a large (at least 12-by-18-inch) parchment-covered baking dish.
12. Brush dumpling tops and sides with egg whites.
13. Sprinkle with sugar.
14. Repeat the process with remaining apples and dough.
15. Bake dumplings until pastry sets and starts to turn golden, about 10 minutes.
16. Reduce heat to 375 and bake until golden-brown, about 20 minutes longer.
17. While apples bake, bring 1 cup water, the remaining 2 tablespoons butter, 1/2 cup brown sugar and 1 teaspoon cinnamon to boil in a small saucepan over medium heat.
18. Dissolve cornstarch in 2 teaspoons water; whisk into hot syrup for a smooth sauce.
19. Cover, keep warm.
20. For each serving, spoon a portion of sauce on a dessert plate.
21. Set apple dumpling over warm sauce, and serve immediately.
Title: Easy Buttermilk Blueberry Cobbler
Ingredients:
- 4 butter
- 3/4 all-purpose flour
- 3/4 white sugar
- 1/4 baking soda
- 1/4 table salt
- 3/4 buttermilk
- 2 blueberries
- 1 white sugar
- 1/4 cinnamon
Instructions:
1. Preheat oven to 350°F Put butter in a 9" round cake pan and place in oven until butter is melted.
2. In a bowl, whisk together flour, sugar, soda and salt until combined. Add buttermilk and whisk until smooth.
3. Pour batter into cake pan. Scatter berries evenly over the batter.
4. Stir sugar and cinnamon together. Sprinkle over the berries. Bake in preheated oven 50-60 minutes, until cake is brown and berries have burst. Serve warm or at room temperature, with vanilla ice cream or whipped cream.
Title: Chocolate Chip Pound Cake
Ingredients:
- 1 1/2 butter
- 8 cream cheese
- 3 sugar
- 5 eggs
- 3 flour
- 1/4 milk
- 1 1/2
Instructions:
1. Preheat oven to 325F degrees.
2. Grease and flour a 10-inch tube pan.
3. Combine the butter and cream cheese in a large mixing bowl.
4. Beat until well blended.
5. Add the sugar and beat until smooth and creamy.
6. Add eggs, one at a time, beating well after each addition (This is an important step because the eggs add the leavening to the cake).
7. Add the flour, alternately with the milk, starting and ending with flour.
8. Stir in chocolate chips.
9. Pour into a prepared pan and bake for about 1½ hours, or until a wooden toothpick comes out clean, when inserted near the center of the cake.
10. Remove from pan immediately and turn upright onto a serving plate.
11. Allow cake to cool before slicing.
Title: Berry Citrus Cake
Ingredients:
- 1 2/3 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 3/4 egg
- 1 sugar
- 1 1/2 fresh lemon zest
- 1/2 orange zest
- 1/2 vanilla extract
- 1 boiling water
- 1/2 strawberry
- 3/4 raspberries
- 1
- 1/2
Instructions:
1. Preheat oven to 325 F or 165 C and grease baking pan with butter. (I use a 10 inch cake tin or ring).
2. Sift flour, baking powder and salt into a bowl and mix thoroughly. Set aside.
3. In a large bowl beat the egg yolks and whole egg together until they are light in colour and slightly thickened. Sift in sugar gradually beating well after each addition.
4. Add lemon zest, orange zest, orange juice and vanilla extract to egg mixture and fold in gently. Gradually add flour etc from bowl set aside, folding after each addition. Mixture will thicken. Add boiling water all at once and fold in quickly mixing well. Add berries and mix well. Pour batter into greased tin.
5. Bake for 60 minutes Turn cake out onto a plate or wire rack after removing it from over and allow to cool. If you like you can dust the top of the cake with powder sugar.
6. You can turn the cake out on a plate and put a piece of bread or paper towel on top of it then cover with cling film or saran wrap. I find that this keeps the cake nice and moist, even around the edges.
Title: Stove-Top Blueberry Crisp
Ingredients:
- 1 lemon
- 2 brown sugar
- 2 cornstarch
- 2 butter
- 1 blueberries
- 1 confectioners' sugar
- 10
Instructions:
1. From lemon, grate 1/4 teaspoon peel and squeeze 1 teaspoon juice.
2. In 2-qrt saucepan, with spoon, stir lemon peel, lemon juice, brown sugar, cornstarch, almond liqueur, and 1/2 cup cold water.
3. Add margarine or butter and half of blueberries to mixture in saucepan; lightly crush blueberries with potato masher or side of spoon.
4. Cook blueberry mixture over medium heat, stirring constantly until mixture boils. Stir in remaining blueberries and boil 2 minutes longer, stirring.
5. Spoon hot blueberry mixture into 4 dessert or custard cups; top with cookie crumbs or macaroons and sprinkle with confectioners' sugar.
6. Serve warm with ice cream or whipped cream.
Title: Coconut Joy Cookies
Ingredients:
- 1/2 butter
- 2 confectioners' sugar
- 3 sweetened coconut
- 2
Instructions:
1. Melt butter.
2. Cool slightly and add powdered sugar and coconut.
3. Mix well and shape mixture into 36 balls.
4. Make an indent in center of each and fill centers with melted chocolate.
5. Chill until firm.
6. Store covered in the refrigerator.
Title: Shiny Chocolate Glaze
Ingredients:
- 8 unsalted butter
- 1/2 light corn syrup
- 1
Instructions:
1. Place the chocolate and butter in the top of a double boiler.
2. Add corn syrup and set over a pan of simmering water.
3. Stir occasionally until melted and smooth. use after cooled down a little bit.
Title: Chocolate Raspberry Truffle Brownies
Ingredients:
- 1 1/4 butter
- 1/2 brown sugar
- 3/4 eggs
- 2 water
- 1/2 vanilla extract
- 3/4 baking powder
- 1/2 flour
- 3/4 cream cheese
- 1 confectioners' sugar
- 1 vanilla extract
- 8 heavy cream
- 1/4 heavy cream
- 1/3
- 1/2
- 1/4
- 1/2
- 1
Instructions:
1. Brownies: Melt chocolate chips and butter in the top of a double boiler. Cool slightly. Beat eggs and sugar. Add chocolate mixture and coffee dissolved in water to egg mixture and mix well. Mix in vanilla extract. Stir together the baking powder and flour; add to chocolate mixture until just combined. Spread in 9x9 inch pan and bake 30-35 minutes at 350 degrees. Cool on wire rack.
2. Truffle Filling: Melt chocolate chips in the top of a double boiler; set aside. Beat cream cheese until fluffy. Add confectioners sugar and raspberry preserves, beating until fluffy. Beat in vanilla extract. Beat in melted chocolate and cocoa until well blended. Spread over top of brownies.
3. Glaze: Melt chocolate chips in top of a double boiler. Stir in heavy cream and cocoa. Drizzle over top of truffle mixture.
4. Chill 2 hours. Cut into squares.
Title: Special Sprinkle Oatmeal Cookies
Ingredients:
- 1 1/4 butter
- 3/4 margarine
- 1/2 brown sugar
- 1 granulated sugar
- 1 egg
- 1 1/2 vanilla
- 1 flour
- 1 baking soda
- 1 cinnamon
- 1/4 salt
- 3 nutmeg
- rolled oats
Instructions:
1. Heat oven to 375 degrees.
2. Beat together butter or margarine and sugars until fluffy.
3. Beat in egg and vanila.
4. Combine dry ingredients and add to margarine mixture.
5. Mix well.
6. Stir in oatmeal.
7. Roll into balls and then in colored sugar sprinkles.
8. Bake for 10-11 minutes for crispy cookies or 8-9 minutes for chewy cookies.
9. Cool and store in covered container.
Title: Spice Cupcakes
Ingredients:
- 2 water
- 1 raisins
- 1/2 shortening
- 1 sugar
- 1 egg
- 1 3/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 ground allspice
- 1/2 ground cloves
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/4 walnuts
- 1 brown sugar
- 1/3 half-and-half
- 1/4 salt
- 3 butter
- 1 margarine
- 1 1/4 vanilla extract
- powdered sugar
- walnuts
Instructions:
1. In a medium saucepan, bring water and raisins to a boil.
2. Lower heat; simmer for 10 minutes.
3. Remove from heat and set aside.
4. In a bowl, cream shortening and sugar.
5. Add egg and raisin mixture; mix until well blended.
6. In another bowl, combine flour, baking soda, salt, and spices; mix well.
7. Add dry ingredients to creamed mixture and mix well.
8. Stir in walnuts.
9. Fill greased muffin cups with 1/3 cup batter each.
10. Bake at 350 degrees for 20-25 minutes or until test done.
11. Cool for 10 minutes; remove from pan and place on wire rack.
12. To make frosting: mix together brown sugar, half and half, and salt in a saucepan.
13. Bring to a boil over medium-low heat; cook and stir until smooth.
14. Stir in butter and vanilla.
15. Remove from heat and cool slightly.
16. Add powdered sugar and stir until smooth.
17. Frost cupcakes and sprinkle each with chopped walnuts.
Title: Best Pumpkin Pie
Ingredients:
- 3 canned pumpkin
- 1 1/2 white sugar
- 1 salt
- 3 cinnamon
- 1 ground ginger
- 1/2 nutmeg
- 1/2 clove
- 6 eggs
- 12 evaporated milk
- 2 1/2 milk
- 2
Instructions:
1. Mix together pumpkin purée, sugar, salt, cinnamon, ginger nutmeg and cloves. In a separate bowl mix together the milk, eggs and evaporated milk. Add the milk mixture to the pumpkin mixture and mix until combined.
2. Pour into prepared pie shells. Bake at 400 for 1 hour.
Title: Pineapple Upside Cake
Ingredients:
- 1/4 unsalted butter
- 2/3 light brown sugar
- 3 fresh pineapple chunks
- 1 1/2 all-purpose flour
- 1 1/2 double-acting baking powder
- 1/2 salt
- 1/2 cinnamon
- 1/2 unsalted butter
- 2/3 granulated sugar
- 2 eggs
- 1 vanilla
- 3/4 milk
- vanilla ice cream
Instructions:
1. Make the topping:
2. In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan.
3. Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.
4. Make the cake:
5. Preheat the oven to 350°F Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon.
6. In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.
7. Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition.
8. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean.
9. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.
10. Serve the cake warm or at room temperature with the whipped cream or the ice cream.
Title: Every Day Vegan Brownies
Ingredients:
- 2 flour
- 1 water
- 1 brown sugar
- 1 white sugar
- 1 salt
- 3/4 baking powder
- 1/2 vanilla
- 1/2 walnuts
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350.
2. Line 9 inch pan with parchment or non-stick foil.
3. mix 1/2 c of the flour and the water. Whisk over medium heat until thick and glue-like. Cool.
4. Mix together sugars, salt, cocoa, and baking powder.
5. Add oil and vanilla and stir.
6. Add water and flour mixture, stir to combine, and incorporate remaining 1 1/2C flour.
7. Stir in nuts and chocolate chips.
8. Pour into pan and bake for 25 minutes.
Title: Bria's Red Velvet Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 1 vanilla
- 2 eggs
- 2 cake flour
- 1 buttermilk
- 1 vinegar
- 1 baking soda
- 1
- 2
Instructions:
1. Preheat 350.
2. Cream shortening and sugar.
3. Add vanilla, eggs, cream well.
4. Sift and measure cake flour with cocoa, sift 3 times. Add to creamed mixture alternately with buttermilk.
5. Beat in desired amount of food coloring.
6. Fold in soda and vinegar.
7. Bake in two greased and floured 9 inch cake pans.
8. Bake 30 minutes or until knife comes out clean.
9. Let cool on wire rack.
10. Freeze for two hours.
11. Take out frozen pans and cut each round in half, resulting in 4 cake layers.
12. Brush off crumbs from cakes with brush, frost and assemble.
Title: Sugar-Free Snickerdoodles
Ingredients:
- 1 margarine
- 1 1/2 artificial sweetener
- 1 vanilla
- 1 egg substitute
- 3 unbleached white flour
- 1/2 salt
- 1 baking powder
- 1 cornstarch
- 2 water
- cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together margarine, sweetener, vanilla, and egg substitute. Slowly add flour, salt, baking powder and cornstarch. Then add water 1 tablespoon at a time until you reach a medium consistency (so that you can scoop it and roll it into balls easily).
3. In a separate shallow bowl, put the 2 tablespoons of cinnamon.
4. Using an ice cream scoop, scoop the cookie batter, then roll it in-between your hands to form a bowl. Roll is lightly through the cinnamon, place on a cookie sheet, and flatten with your hand.
5. Space cookies about 1" apart on a cookie sheet. Bake at 350 degrees for 12 minutes, or until the bottom is crisp. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
Title: Sour Cherry Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1/2 margarine
- 1/2 vanilla
- 2 flour
- 3/4 baking powder
- 1/2 sour cherries
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease an 8"x8" square pan.
3. In bowl of a mixer fitted with a whisk, beat together the eggs and sugar until light yellow and fluffy.
4. Add margarine and vanilla, stir to combine.
5. Mix in cocoa, flour, and baking powder.
6. Pour batter into prepared pan.
7. Press cherries into the top of the batter.
8. Bake for 45 minutes or until set.
Title: Snickerdoodles
Ingredients:
- 1 margarine
- 1 1/2 sugar
- 2 eggs
- 2 3/4 self-rising flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 2 sugar
- 2 cinnamon
Instructions:
1. Mix the cinnamon with the sugar in a bowl and set aside.
2. Mix the margarine, sugar and eggs.
3. Add the dry ingredients and form small balls.
4. Roll the balls in the cinnamon/sugar mixture.
5. Place on a cookie sheet 5 centimeters apart (they spread as they bake).
6. Bake for 8-10 minutes at 190 degrees Celsius (375 F).
7. Remove from the tray immediately.
Title: Fresh Strawberry Icelandic Skyr Yogurt Cupcakes
Ingredients:
- 1 3/4 flour
- 1/4 sugar
- 2 baking soda
- 1/4 salt
- 3/4 yogurt
- 1/2 milk
- 2 fresh strawberries
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350 F and line 12 muffin cups.
2. Mix dry ingredients.
3. In a separate bowl; whisk oil, milk, yogurt, and vanilla.
4. Add wet ingredients to dry ingredients until mixture starts to come together. Then add chopped strawberries. Avoid over-mixing.
5. Fill muffin cups 3/4 full.
6. Bake on center rack about 25-30 minutes (until toothpick comes out clean). Poke away from strawberry pieces as the tooth pick will not provide an accurate result.
7. Cool on baking rack.
Title: Espresso Walnut Cake
Ingredients:
- 2 all-purpose flour
- 1/4 brown sugar
- 3 walnuts
- 1 cinnamon
- 1 instant espresso powder
- 5 butter
- 1 granulated sugar
- 2 eggs
- 2/3 plain fat-free yogurt
- 2 vanilla extract
- 1/2 baking soda
- 1/4 salt
- 1 1/3 all-purpose flour
Instructions:
1. Preheat oven to 350 degrees.
2. Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour. Combine brown sugar, walnuts, cinnamon and 1 teaspoons espresso granules in a small bowl.
3. Place the butter in a large microwave-safe bowl. Cover and microwave at HIGH for 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in yogurt, vanilla, baking soda and salt. Lightly spoon 1 1/3 cups flour into dry measuring cups, level with a knife. Add flour and 2 teaspoons espresso powder, stirring just until blended (do not overstir).
4. Spread half of the batter into the prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.
5. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.
Title: Lebkuchen Cookies
Ingredients:
- 1/2 honey
- 1/2 molasses
- 3/4 brown sugar
- 1 egg
- 1 lemon juice
- 1 lemon rind
- 2 3/4 flour
- 1 cinnamon
- 1/2 baking soda
- 1 allspice
- 1 clove
- 1/2 citron
- 1/3
Instructions:
1. Mix honey and molasses together and bring to a boil.
2. Cool thoroughly.
3. Stir in sugar, egg, lemon juice and rind.
4. Sift dry ingredients together and add to the above.
5. Mix in citron and nuts.
6. Chill dough overnight.
7. Roll small amount at a time.
8. Keep rest chilled.
9. Roll 1/4 inch thick.
10. Cut 1 1/2 x 2 1/2 inches.
11. Place 1 inch apart on greased baking sheet.
12. Bake until no imprint remains when lightly touched.
Title: Pineapple Souffle
Ingredients:
- 1 pineapple tidbits
- 1 butter
- 8 sugar
- 2 eggs
- 3 milk
- 1/4
Instructions:
1. Beat the eggs and milk, add the pineapple, butter and bread and mix thoroughly.
2. Place mixture in a buttered casserole dish. Cook on 350 degrees for 1 1/2 hours.
Title: Easy Mummy Cupcakes
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3
- 3
- 1
- 48
- 4
Instructions:
1. Line muffin tin with paper liners.
2. Make cupcakes as per directions on the box.
3. Let cupcakes cool completely.
4. Stir frosting as per instructions on the container.
5. Use a butter knife and frost part of each cupcake leaving a slit slightly off centered unfrosted. Leave knife marks on the frosting, do NOT make it smooth. See photo.
6. Put the chocolate chips in a microwave safe bowl and melt in the microwave on high for about 20 seconds. Time depends on your microwave.
7. Remove and stir the chocolate with a spoon. You don't want to the chips completely melted at the end of the heat cycle. You want to melt it to the point where you can stir it and get the rest of the chips to melt in the mixture.
8. Repeat until chocolate chips are melted.
9. Place two matching (same color) skittles in the slit with no frosting on the cupcakes to make eyes. Please make sure the "s" stamped on one of the skittle is hidden on the underside and touching the cupcake; and the blank side up, facing outward.
10. Then use a toothpick to dip dark chocolate in the center of the skittles to make a dot in the center of each eye, to make the eyes more interesting.
11. You've got your Mummy cupcakes.
Title: Easy Caramel Frosting
Ingredients:
- 1 light brown sugar
- 5 evaporated milk
- 1 butter
- 1/8 salt
- 1 vanilla
- 2 2/3 powdered sugar
Instructions:
1. In saucepan, mix brown sugar, milk, butter and salt. Heat to boiling, stirring constantly. Once boiling, remove from heat. Let cool down.
2. Stir in vanilla flavoring. Add powdered sugar by adding 3 tablespoons at a time. Beat until smooth and creamy.
Title: Autumn Apple Loaf
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 apple
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 walnuts
- 1 pecans
- cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. Mix flour, baking powder, salt and soda. (Nuts if desired).
3. In a large bowl, beat butter, sugar and 1 egg until smooth.
4. Add second egg and beat well.
5. Stir in vanilla and a dash of cinnamon. (I add more than a dash).
6. Stir in grated apple.
7. Pour flour mixture into batter.
8. Stir only until moistened.
9. Scrape into greased loaf pan.
10. I sprinkle lots of cinnamon sugar on the top.
11. Bake 50-60 minutes or until inserted toothpick comes out clean.
12. Let stand 10 minutes, then remove from pan.
13. Place on rack to cool.
Title: Moist Chocolate Banana Whole Wheat Cupcakes
Ingredients:
- 3 bananas
- 1/2 sugar
- 2 sugar
- 2 eggs
- 1/4 butter
- 4 cinnamon
- 1/2 nutmeg
- 1/4 vanilla extract
- 2 baking powder
- 1 1/2 whole wheat flour
- 1 1/2
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. In a blender combine the first 7 ingredients. Liquify.
3. In a bowl combine the Baking Powder, Whole Wheat Flour, and Cocoa.
4. Add the liquefied contents of the blender to the bowl, mix until well-integrated. Do not overmix or you'll risk tough and breadlike cupcakes.
5. Grease muffin tins (or use paper liners).
6. Fill each Muffin tin to 3/4 full.
7. Pop into preheated oven and quickly close the door. After 8 minutes, turn the oven off. Leave the cupcakes in the oven for another 7 minutes (for a total of 15 minutes). Do not open the oven door until you are ready to remove the cupcakes at the 15 minut mark.
8. If you are using paper liners, immediately turn the cupcakes out of the muffin tray. Otherwise, allow to cool for 5 minutes in the tray, then remove.
9. Eat as is, or cool before icing with your favorite icing recipe.
10. Store in a tupperware container with room to breathe. If you won't eat it within a few days, wrap tightly in 3 layers of Saran Wrap and freeze.
Title: Blackberry Nirvana With Vanilla Cognac
Ingredients:
- 1 flour
- 1 baking powder
- 1/2 salt
- 3/4 butter
- 1/2 sugar
- 2 eggs
- 1/4 cognac
- 2/3 brown sugar
- 12 blackberries
Instructions:
1. Pre-heat oven to 375 degrees.
2. In a small bowl whisk together the flour, baking powder and salt. Set the bowl aside.
3. In a medium bowl beat together 1/2 cup butter and the white sugar until well combined. Beat in the eggs until smooth. Stir in the vanilla cognac.
4. Into the cognac mixture, stir in the dry ingredients to make a batter.
5. In a large saute pan or skillet, melt the remaining butter over medium heat. Stir in the brown sugar and cook until the brown sugar dissolves and begins to simmer (bubble).
6. Add the blackberries, stir to coat, and cook 2 minutes.
7. Remove the pan from the heat. Spoon the batter over the blackberries.
8. Place in the oven and bake 30 minutes.
9. Remove from the oven and let cool in the pan 10 minutes.
10. Being very careful, invert the pan (turn it over) onto a serving platter bigger than the pan (yes, you want the bottom to be the top). Let cool slightly before slicing and serving.
Title: Creole Bread Pudding With Bourbon Sauce
Ingredients:
- 2 evaporated milk
- 6 eggs
- 1 water
- 1 crushed pineapple
- 1 Red Delicious apple
- 1 sugar
- 1 1/2 raisins
- 1 vanilla extract
- 5 butter
- 1/4 butter
- 3 all-purpose flour
- 1 sugar
- 1 Bourbon
- 1/2 vanilla extract
- 2 ground nutmeg
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk together the evaporated milk, eggs and water until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, grated apple, sugar, raisins and vanilla extract. Stir in melted butter, blending well.
3. Pour into a greased 13- x 9-inch baking dish. Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes.
4. For the Bourbon Sauce (which I prepared while the bread pudding was baking), melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, for 5 minutes. Stir in cream and sugar; cook, whisking constantly, for 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.
5. Spoon Bourbon Sauce over each serving of Creole Bread Pudding.