lumicero/recipes-ing2inst huggingface dataset:
Title: Donna Bell's Bake Shop Hummingbird Bread Pudding
Ingredients:
- 1/2 eggs
- 6 sugar
- 1 vanilla
- 4 cinnamon
- 1 milk
- 3 bananas
- 1 crushed pineapple
- 2 pecans
- 20 cream cheese
- 1 cream cheese
- 4 powdered sugar
- 3 milk
- 4 vanilla extract
- 1/4 pecans
- 1
Instructions:
1. METHOD:
2. Cube bread or rustic tear into small pieces.
3. Whisk eggs, add vanilla and milk- mix.
4. Add dry ingredients- sugar, cinnamon.
5. Mix in smashed banana.
6. Fold in banana pieces, pecans, coconut, and pineapple.
7. Add all bread to mixture- stir and mix.
8. Let mixture sit for 10-15 minutes- mix again after 5-10 minutes.
9. Pour mixture in greased casserole pan, bake at 350 degrees F for about 45 minutes.
10. Cool, serve, top with Cream Cheese Pecan Sauce (recipe follows).
11. Whip cream cheese with spoon and add powdered sugar slowly until smooth. Add vanilla and milk. Mix completely.
12. Fold in pecans and drizzle over warm Hummingbird Bread Pudding!
Title: Matt's Chocolate Caramel Brownies
Ingredients:
- 30 evaporated milk
- 1/4 butter
- 1 evaporated milk
- 3/4 walnuts
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix cake mix with butter and milk.
3. Place in fridge for 30-60 minutes.
4. Press 1/2 of the mixture in a greased 13x9 glass pan, by pressing small pieces of batter in pan.
5. Place remaining batter in fridge.
6. Bake bottom layer of 6 mins @ 350 degrees.
7. Let cool for 30 minutes.
8. Pour caramel sauce over cake and sprinkle with chocolate chips and nuts.
9. Place remaining batter on top with small pieces.
10. Bake 15-18 minutes.
11. Cool and serve.
Title: 10 Minute Applesauce - Alton Brown
Ingredients:
- 3 golden delicious apples
- 3 fuji apples
- 1 cognac
- 2 brandy
- 2 butter
- 3 honey
- 1/2 ground cinnamon
Instructions:
1. In a sealable microwave-safe container, combine the apples with all other ingredients.
2. Close the lid, leaving one corner of it open to allow steam to escape. Microwave on high power for 10 minutes.
3. Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.
Title: Chocolate Peanut Butter Torte
Ingredients:
- 32 butter
- 5 salt
- 1 peanuts
- 1 1/4 sugar
- 1/2 cinnamon
- 2 nutmeg
- 1/4 heavy cream
- 1 cream cheese
- 1/2 peanut butter
- 2 powdered sugar
- 12 milk
- 1 1/2 heavy cream
- 1 1/4 dark chocolate
- 3
- 1/3
- 4
Instructions:
1. for the crust: combine cookie crumbs, butter and salt until all mixed. press into the bottom and sides of a well greased 9 in springform pan. freeze10 minutes, then bake at 350 for 10 minutes. cool completely before filling.
2. for the crunch: chop peanuts and mix 1 cup with the rest of the ingredients for crunch, set aside. reserve other 1/4 cup for sprinkling on at the end.
3. for filling: beat chilled cream until soft peaks form, add 1/4 cup powdered sugar and beat until medium stiff peaks form.
4. wipe out bowl (dont wash) and beat cream cheese with 1 cup powdered sugar until totally smooth.
5. add peanut butter and milk, beat until smooth and combined- scraping down sides.
6. fold in 1/4 of the whipped cream to lighten and stir in the crunch mixture (still leaving the 1/4 cup peanuts out).
7. fold in the remaining whipped cream with a spatula until combined.
8. scoop into the pan and gently smooth, refrigerate 1 hour then cover with plastic wrap for 6-24 hours.
9. topping: heat cream to boiling. pour over chopped chocolate, let sit 1 minute and whisk until smooth. spread over the filling and sprinkle with the remaining 1/4 cup peanuts and refrigerate at least 20 minutes to set.
10. cut, serve, enjoy!
Title: Lemon-Cream Cheese Cupcakes
Ingredients:
- 1 instant lemon pudding mix
- 1 water
- 1 powdered sugar
- 4 cream cheese
- 2 butter
- 1 lemon juice
- 1
- 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat cake mix, dry mudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.).
3. Beat on medium speed 2 minutes.
4. Spoon batter evenly into 24 paper-lined 2 1/2 inch muffin cups.
5. Bake 21 to 24 minutes or until wooden toothpick inserted in centers comes out clean.
6. Cool in pans 10 minutes; remove to wire racks. Cool completely.
7. Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended.
8. Frost cupcakes.
9. If desired, you may garnish each frosted cupcake with grated lemon peel and/or stir in 1 tsp grated lemon peel into frosting prior to frosting cupcakes.
Title: Strawberry Ice
Ingredients:
- 5 strawberries
- 2/3 sugar
- 2/3 water
- 1/4 lemon juice
Instructions:
1. Place the strawberries in a blender or food processor.
2. Cover and prcess until smooth.
3. In a saucepan, bring sugar and water to a boil.
4. Cook and stir until sugar is dissolved, about 5 minutes.
5. Cool slightly.
6. Add to blender along with the lemon juice.
7. Cover and process until combined.
8. Pour into a shallow freezer container.
9. Cover and freeze for for 4-6 hours or until almost frozen.
10. Just before serving, whip mixture in a blender or food processor.
Title: Bananas in Chocolate Mud
Ingredients:
- 3 bananas
- 2 butter
- 1 brandy
- 3 brown sugar
- 250 dark chocolate
- 20 butter
- 1 vanilla essence
- 2 light sour cream
- 2 strawberry
Instructions:
1. Preheat oven to 180*c/375*f.
2. place whole peeled bananas in an ovenproof dish.
3. Combine melted butter, brandy and brown sugar together in pan, stir until sugar has dissolved. Pour over bananas and bake 10 minute.
4. (microwave directions: microwave on high for 3 minutes).
5. Chocolate Mud Sauce:
6. melt chocolate over pan of hot water, stir in butter and remove from heat. Add vanilla and sour cream.
7. (microwave directions: combine chocolate, butter and vanilla and cook on high 1 - 2 minutes, add sour cream).
8. To serve, pour chocolate mixture into serving dish, carefully lift 1 banana on top and drizzle with the butter mixture (from cooking the banana). Top with shaved chocolate and a strawberry
9. Serve while warm.
Title: Sacher Torte
Ingredients:
- 4 butter
- 1/2 confectioners' sugar
- 1/4 confectioners' sugar
- 2 eggs
- 6 sugar
- 1/2 sugar
- 2 cake flour
- 1 water
- 1/4 sugar
- 1/4 dark rum
- 3 water
- 1 heavy cream
- 1
- 9
- 3
Instructions:
1. Preheat the oven to 350°F
2. Lightly butter a 9" springform pan, line with parchment paper, and lightly butter the parchment paper as well.
3. Melt 4 oz chocolate in a double boiler, stirring frequently to prevent the chocolate from seizing. Once melted and smooth, remove from heat and allow to cool slightly.
4. Beat the butter together with the confectioner's sugar until creamy. Add the melted chocolate, mix well, then beat in the egg yolks, one at a time.
5. In a clean bowl, beat the egg whites with the sugar until you have stiff peaks and the mixture is glossy.
6. Fold into the chocolate mixture, then fold into the flour, until just combined.
7. Pour into the springform pan and smooth the top.
8. Bake for 45 minutes, or until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
9. Cool the pan on a wire rack for 15 minutes, then use a knife to loosen the cake from the edges, and remove the cake (still on the bottom of the pan) and allow to cool completely on the wire rack.
10. When cool, cut the cake in half horizontally to make two layers, then start the filling.
11. Bring the sugar and the 1/4 cup water to a boil in a heavy bottomed saucepan. When the sugar is dissolved and the syrup is clear, remove from heat and stir in 2 tbsp rum.
12. Brush 1/3 of the syrup onto the cut side of the bottom cake layer.
13. Puree the apricot preserves with the 1 tbsp water until smooth. Bring to a boil in a small sauce pan and cook until thickened, about 2 minutes. Remove from heat and stir in the remaining rum and then spread 1/3 onto the cut side of the cake bottom.
14. Place the top layer of cake onto the bottom layer. Brush the remaining syrup all over the top and sides of the cake. Then spread the remaining apricot preserves all over the top and sides of the cake. Refrigerate until the icing is finished.
15. Melt 9 ounces of chocolate in a double boiler until smooth.
16. In a small saucepan, bring the cream to a simmer and then stir into the melted chocolate.
17. Cool slightly, stirring often, until the chocolate is spreadable.
18. Set the cake on a wire rack over a cookie sheet to catch any drips. Pour the icing over the top and spread evenly so the icing pours down the sides. Allow the icing to drip through the wire rack. Cool cake to room temperature, then carefully use a spatula to transfer the cake from the wire rack to a serving plate. Store in the refrigerator and bring to room temperature before serving.
Title: Blackberry Cornmeal Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 yellow cornmeal
- 2 baking powder
- 1 salt
- 1 sugar
- 2 sugar
- 1/2 low-fat buttermilk
- 2 eggs
- 1/2 butter
- 2 fresh blackberries
- 1/4 fresh blueberries
- sugar
Instructions:
1. Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and 7 T melted butter; pour over flour mixture, stirring just to combine.
2. In a 10-inch cast iron skillet, heat remaining 1 tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
3. Bake until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Serve warm or at room temperature.
Title: Pear and Ginger Crisp With Spiced Whipped Cream
Ingredients:
- 1/2 pecans
- 1 flour
- 1/2 light brown sugar
- 4 granulated sugar
- 1/4 ground cinnamon
- 6 salt
- 1 1/2 unsalted butter
- 2 fresh ginger
- 2 granulated sugar
- 6 pears
- 1 heavy cream
- 1 sugar
- 1/8 ground cinnamon
- 1/8 ground ginger
- 1/8 ground nutmeg
Instructions:
1. Preheat oven to 375*F.
2. Toast the pecans in the oven for about 8 mintues, then set aside.
3. When cool enough to handle, chop coarsely.
4. In a bowl, mix the flour, brownsugar, granulated sugar, cinnamon and a pinch of salt.
5. Using a spoon, slowly stir in the butter.
6. Add the pecans.
7. In another bowl, mix the ginger, lemon juice, sugar and a pinch of salt.
8. Mix in the sliced pears.
9. Turn into a 2-2 1/2 QT baking dish and cover with the topping mixture.
10. Bake until the topping is crisp and pears are soft when tested with the tip of a knife, about 40 minutes.
11. Whip the cream, then beat in the sugar and spices.
12. Serve with the warm crisp.
Title: Buttercream Icing II Holds up in Humidity Better – Faux Fondant
Ingredients:
- 4 powdered sugar
- 2 Crisco shortening
- 1/3 powdered milk
- 1/2 vanilla
- 1/2 salt
- 1/2 creme fraiche
- 1/2 cornstarch
- 1/2
Instructions:
1. * You want a paper towel that has no design imprinted for smoothing your icing The trick is to smooth it with Viva paper towels that when the icing is slightly crusted.
2. Into the mixer bowl, place the Crisco shortening and cream until fluffy.
3. Combine the water and the powdered milk in a small bowl; add the butter extract, almond extract, and crème royale or crème bouquet, and salt.
4. Add the powdered sugar mixture to the creamed shortening in the mixer bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15 minutes.
5. NOTE: This buttercream icing can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in the refrigerator unless I am preparing large batches. It can also be frozen. The cornstarch helps humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.
6. This icing needs to be made ahead of time. As it sets up it gets firmer. When ready to use, just rewhip on low and you get a smooth, non-airy buttercream icing. I like this recipe better than Wilton’s buttercream because it tastes less sweet and uses half the amount of Crisco shortening.
7. Chocolate Buttercream Icing:
8. I just add Hershey's cocoa/any cocoa would work and some extra hot water to the buttercream icing. If you want a darker brown color, you can also add a little brown food coloring.
Title: Candied Citrus Slices- Lemon or Lime
Ingredients:
- 1/4 water
- 3/4 sugar
- 2 lemons
- key limes
Instructions:
1. In large skillet combine water and sugar; bring to boiling.
2. Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 or 2 minutes or until just softened.
3. Transfer to rack; cool.
Title: Passion Fruit Souffle
Ingredients:
- 3 butter
- 3 margarine
- 1 all-purpose flour
- 1 passion fruit puree
- 6 eggs
- 1/2 vanilla
- 1/3 sugar
Instructions:
1. Preheat oven to 350F.
2. Make a collar for a 5 or 6 cup souffle dish by cutting 12" wide foil so it is 3" longer than the circumference of the dish, and folding foil lengthwise into thirds.
3. Lightly butter and sugar one side of foil, leaving 3" on one end unbuttered.
4. Attach foil, sugared side in, tightly around the outside of the dish so the foil extends about 2" above the dish, overlapping the unbuttered end.
5. Tape to seal and set aside.
6. In a small saucepan melt margarine or butter; stir in flour until completely incorporated into the butter.
7. Add the fruit puree.
8. Cook and stir constantly till thickened; remove from heat.
9. In a large mixing bowl beat egg whites and vanilla till soft peaks form.
10. Gradually add the 1/3 cup sugar, beating till stiff peaks form.
11. Fold about 1 cup of the meringue into the passion fruit mixture.
12. Fold fruit mixture into remaining meringue.
13. In a medium mixing bowl beat egg yolks till combined.
14. Gently stir the hot mixture slowly into beaten egg yolks and set aside.
15. Transfer the egg mixture to the prepared soufflé dish.
16. Bake in preheated oven for 40 to 45 minutes or till a knife inserted near the centre comes out clean.
Title: Pineapple/Coconut Upside Down Cake - Skillet Pan
Ingredients:
- 1/4 butter
- 2/3 brown sugar
- 2 lemon juice
- 8 pineapple
- 3/4 buttermilk
- 1/3 vanilla extract
- 1 eggs
- 3 flour
- 1 1/2 sugar
- 2/3 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 ground nutmeg
- 1/2 sweetened flaked coconut
- 1/2
Instructions:
1. Method:
2. Heat 10 in cast iron skillet.
3. Add butter and brown sugar, stir till bubbly, add lemon juice and stir till smooth.
4. Place your pineapple rings or other fruit evenly over the top. Let sit and cool while making the batter.
5. In a large bowl: Mix eggs, buttermilk, oil and vanilla.
6. Dry ingredients: Sift together, flour, sugar, baking powder, baking soda, salt, and nutmeg.
7. Add the dry ingredients to the wet all at once. Whisk till smooth add the coconut mix well.
8. Carefully pour or ladle batter over the fruit.
9. Bake at 350 F for 30 to 35 minutes.
10. Cool in skillet for 30 minutes then run a knife around the edge and flip it onto a flat plate.
11. Serve either warm or at room tempreature with whipped topping.
Title: Pineapple Zucchini Cake
Ingredients:
- 2 zucchini
- 1 all-purpose flour
- 2 sugar
- 1 1/2 baking soda
- 2 ground cinnamon
- 2 ground allspice
- 3/4 eggs
- 3 vanilla
- 3/4 golden raisin
- 1/3
- 1
- 1/2
Instructions:
1. Place zucchini in sieve; let drain 30 minutes.
2. Drain pineapple.
3. Preheat oven to 350°F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray.
4. Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl.
5. Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients.
6. Press zucchini to remove excess liquid.
7. Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan.
8. Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).
Title: Chocolate Chip Monster Cookies!
Ingredients:
- 2 1/4 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 butter
- 1/2 granulated sugar
- 3/4 brown sugar
- 3/4 vanilla
- 1 egg
- 1
Instructions:
1. Preheat oven to 350F.
2. Sift together Flour, Baking Powder, and Baking Soda into a medium side bowl.
3. Place Softened Butter, Crisco, Granulated Sugar, and Brown Sugar in the bowl of a stand up of an electric mixer and cream ingredients on high speed.
4. Add the Vanilla and Egg and mix.
5. Put flour mixture in to the stand up mixers bowl and mix.
6. Add Chocolate chips and mix on low speed.
7. Roll dough into 3 teaspoons size balls and put on greased cookie sheet about 2 and 1/2 inches apart.
8. Press down on the cookies with fingers or spoon until it is about half of the original hight.
9. Bake until golden-brown, about 20 minutes.
Title: Cream Cheese Orange Sauce for Fruit
Ingredients:
- 8 cream cheese
- 1/3 sugar
- 1 vanilla extract
- 2 orange zest
- 1/4
Instructions:
1. In medium bowl, beat together cream cheese and sugar until smooth.
2. Add vanilla, zest and orange juice; mix thoroughly.
3. Chill.
4. Serve with assorted fruit.
Title: Light Pistachio Salad
Ingredients:
- 1 fat-free sugar-free instant pistachio pudding mix
- 8 Cool Whip Lite
- 20 miniature marshmallows
- 2 walnuts
- 1/2
Instructions:
1. Combine first 3 ingredients in a bowl and mix well.
2. Add last two ingredients mix well and chill or 2 hours.
Title: Sand Cookies (Icebox Cookies)
Ingredients:
- 1/2 confectioners' sugar
- 1/2 butter
- 1/2 vanilla extract
- 2 lemon zest
- 2 cake flour
- 1/4 milk
- 1/2
Instructions:
1. Using an electric mixer with the paddle attachment, cream together the sugar, butter, vanilla extract, and lemon zest on medium speed until smooth and light, about three to five minutes.
2. Add the flour all at once and mix on low speed until combined.
3. Divide the dough in half and roll into six-inch long cylinders, about one and one-quarter-inch in diameter. At this point, the cookies may be tightly wrapped in plastic wrap and frozen or refrigerated for later use, or they may be prepared for baking.
4. To bake the cookies, preheat the oven to 350ËšF. Brush the cylinders of cookie dough with milk and roll them in coarse sugar. Cut the logs into one-quarter-inch thick slices, sprinkle the tops with additional coarse sugar, and place them on parchment-lined baking sheets.
5. Bake for twelve minutes or until light golden brown.
Title: Nammurah (Harisseh)
Ingredients:
- 2 tahini
- 4 farina
- 1 1/4 butter
- 1 sugar
- 1/2 baking soda
- 1 baking powder
- 1 1/4 plain yogurt
- 3 salt
- 1/2
- 1
Instructions:
1. Mix smeed, sugar, and butter.
2. Stir baking soda and baking powder in the yogurt. Add to smeed mixture and blend together.
3. Grease 17" x 12" pan with tahineh, and pour the mixture into pan and smooth the top with 2 tbs of yogurt.
4. Cut into diamond shapes and place a blanched almond on each piece.
5. Bake in a 400 degree preheated oven for 30 minutes, or until brown. Let stand for ten minutes then pour thin syrup (attar) over the surface.
Title: Thanksgiving Walnut-Pumpkin Dessert
Ingredients:
- 2 pumpkin puree
- 1 evaporated milk
- 1 sugar
- 2 sugar
- 1/2 cinnamon
- 3 eggs
- 1 vanilla
- 1 butter
- 1 walnuts
- 2 cream cheese
- 1 confectioners' sugar
- 2 vanilla
- 1 1/2
- 2
- 1
Instructions:
1. Set oven to 350 degrees F (oven rack to second-lowest position).
2. Grease a glass 13 x 9-inch baking dish, then line with parchment paper, then grease the top of the parchment paper.
3. In a large mixing bowl combine both cans pumpkin puree with evaporated milk with 1 cup plus 2 tablespoons sugar and cinnamon; mix until no sugar granules remain.
4. Add in eggs and 1 tablespoon vanilla until well combined.
5. Pour into the prepared baking dish.
6. Using fingers sprinkle the cake mix evenly over the top of the pumpkin mixture then sprinkle with 1 cup or more of chopped walnuts.
7. Drizzle the melted butter over the top.
8. Bake for about 50-60 minutes or until set and golden brown.
9. Cool COMPLETELY.
10. Run a knife around the inside edges of the pan then invert onto a square serving platter.
11. Remove the parchment paper.
12. For the cream cheese frosting; in a bowl beat the cream cheese with 2 tablespoons butter, confectioners sugar and 2 teaspoons vanilla until smooth and well blended.
13. Fold in the Cool Whip topping.
14. Spread over the top of the dessert.
15. Sprinkle 1 cup or more of chopped walnuts over the top of the frosting.
16. Chill until ready to serve.
Title: Super Easy Tiramisu
Ingredients:
- 1 cream cheese
- 8 sugar
- 1/2 instant coffee
- 1/4 water
- 1
Instructions:
1. Arrange cake slices in a 9 x 13 baking pan.
2. In a medium bowl, beat cream cheese, sugar, chocolate syrup and dissolved coffee with a wire whisk or electric mixer until smooth.
3. Fold in whipped topping and spread over cake slices evenly.
4. Sprinkle cocoa over the top.
5. Refrigerate for at least one hour.
Title: Cream Cheese-Raspberry Cake
Ingredients:
- 2 sugar
- 1 cream cheese
- 1 sugar
- 1/4 orange zest
- 2 vanilla
- 1 egg
- 1 fresh raspberry
- 1 powdered sugar
- 1/2 butter
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Spray large cookie sheet or 14" pizza pan with non-stick cooking spray.
3. Unroll both cans of dough; separate into 16 triangles; reserving 4 triangles for topping.
4. On sprayed cookie sheet, arrange 12 triangles, in a cricle with points toward center, leaving a 3" hole in center.
5. Press dough to form 14" ring; press seams together to seal.
6. Fold outer and center edges up to 1/4".
7. In medium sized bowl, combine all filling ingredients except raspberries; mix well.
8. Gently stir or fold in raspberries(mixture will be thin).
9. Spoon filling over dough.
10. With scissors or pizza dough cutter, cut each reserved triangle lengthwise into thirds.
11. Place 1 teaspoon sugar on work surface.
12. Press each dough strip into sugar.
13. Arrange sugared strips, sugar side up, evenly spoked-fashion over filling.
14. Press ends to seal at center and outer edges.
15. Bake for 25-30 minutes or until golden brown.
16. Cool 10 minutes.
17. In a small bowl, combine ingredients for glaze; stir until smooth.
18. Drizzle over coffee cake.
19. Serve warm.
Title: Plaintain Halwa
Ingredients:
- 3 -4 plantains
- 1 sugar
- 1/2 raw cashews
- 1/2 raisins
- 2 -3 milk
- 1 allspice
- 1/4 unsalted butter
Instructions:
1. Steam the plantains with the skin on if you have a steam cooker. Else microwave whole, skin and all, over a little water for about three to four minutes on high power. This enhances the sweetness of the plantains. Make a few slits in the skin of the plantains. You can even cut them in half. Allow to cool and skin them. I apologise for leaving this part out to those who may have already tried this!
2. Mash the ripe plantains with the milk, the sugar and half the butter. I use a food processor as it blends the bananas well. Keep aside.
3. Melt the rest of the butter on a low flame (Use a non-stick pan). Add the cashews and saute till golden. Add the mashed ingredients and the raisins.
4. Increase the heat and mix in the allspice. Continue blending in until the halwa is sticky and leaves the pan. Remove from heat.
5. Allow to cool and set in a greased pan/plate. Cut into little squares.
6. You can serve this warm or cold!