lumicero/recipes-ing2inst huggingface dataset:
Title: Fudgy Peanut Butter Sandwich Cookies
Ingredients:
- 1 butter
- 1 creamy peanut butter
- 2 vanilla
- 1/2 powdered sugar
- 1/2 heavy whipping cream
- 2
- 2 1/3
- 1
- 2
Instructions:
1. In large bowl, break up cookie dough.
2. Mix in 1 cup of the peanuts.
3. Cover; refrigerate about 30 minutes or until well chilled.
4. Heat oven to 375°F
5. Spray cookie sheets with non-stick cooking spray, or line with cooking parchment paper.
6. Shape dough into 36 (1 1/4-inch) balls.
7. Place balls 2 inches apart on cookie sheets.
8. Flatten to 1/2-inch thickness with lightly floured metal spatula or drinking glass.
9. Bake 9 to 11 minutes or until edges are golden brown.
10. Cool 5 minutes; remove from cookie sheets to cooling rack.
11. Cool completely, about 30 minutes.
12. Meanwhile, in 2-quart saucepan, melt butter and peanut butter over medium heat, stirring occasionally.
13. Remove from heat; stir in vanilla.
14. Cool 1 minute.
15. Stir in powdered sugar.
16. When cool enough to handle, knead filling several times until powdered sugar is thoroughly blended.
17. Shape into log, about 9 inches long and 2 inches in diameter.
18. Cut into 18 (1/2-inch) slices, reshaping slices into round shape if necessary.
19. Cover with plastic wrap; set aside.
20. When ready to assemble cookies, place 1 filling slice on bottom of 1 cookie; top with another cookie, bottom side down, and press together slightly.
21. Repeat with remaining cookies.
22. In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High about 1 minute, stirring twice, until melted.
23. Spoon heaping 1 teaspoonful on top of each cookie.
24. Sprinkle with remaining ground peanuts. Let stand 10 minutes or until ganache is set.
25. Store tightly covered in single layer at room temperature.
Title: Galette Au Rhum Et Aux Dattes. Date/Rum Pie.
Ingredients:
- 2 puff pastry sheets
- 150 pitted dates
- 2 rum
- 2 water
- 4 milk
- 250 egg
- 1 cornstarch
- 1 butter
- 4 dates
- 4 broad bean
- 1
Instructions:
1. Cut the dates into cubes, soak them into the Rum + orange blossom water +water and set aside at least 30 minutes, then mash everything like mash potatoes.
2. Heat the milk on low heat, but don’t let it boil.
3. In a big bowl, beat the egg + the yolk and sugar until light and fluffy.
4. Beat in cornstarch, and then add hot milk.
5. Put the cream back to heat (olala, I don’t know how to say that haha),stirring until thick.
6. Turn the heat off, and add butter, stir until completely melted. Set aside and let cool a little bit.
7. Add the date mixture and mix until well blended.
8. Preheat oven at 350°F.
9. Place the first puff pastry sheet on waxed paper or parchment paper on.
10. a cookie sheet (I don’t know if that’s the good word, you know the big thing in the oven, not the rack, olalala !).
11. Spread the cream on it, leaving 2 centimetres all around, that you will.
12. brush a little, with water so the second sheet can be sealed (I hope.
13. that makes sense!).
14. Put a whole date or a little something made in ceramic, and the person who finds it, needs to make another cake and share it with you!
15. Put the second puff pastry sheet, press all around to seal, and (how am I going to say that?! haha) take the dough that is under, on top, to seal it completely.
16. Mix one tablespoon of water + 1 egg yolk and brush the top of the galette,.
17. then with a knife, carefully and lightly draw things like it did on the picture, or what you want.
18. Bake for 10 minutes in the middle of the oven, then reduce to 300°F and bake for 10 more minutes.
19. Take out of the oven, and brush with 1 tablespoon of water + 1 tablespoon.
20. of superfine sugar and bake for another 10 minutes.
21. This is better the next day, it’s more flavourful, it’s wonderful served warm alone, or with some ice-cream :D.
Title: Apricot Nectar Cake
Ingredients:
- 1 sugar
- 1/2 eggs
- 1
- 2/3
- 4
Instructions:
1. Glaze: 1 cup powdered sugar Juice of one lemon Combine cake mix, sugar, nectar and oil in large mixing bowl.
2. Beat for 2 minutes.
3. Add 1 egg at a time, beating after each.
4. Pour batter into greased and floured bundt pan.
5. Bake at 325* for 1 hour or until done.
6. Cool right side up 5 minutes then remove from pan.
7. Mix 1 cup powdered sugar and the juice of one lemon.
8. Pour over cake while still warm to make a glaze over top and drizzle down sides.
Title: Chocolate Cherry Cake
Ingredients:
- 1 cherry pie filling
- 1 eggs
- 2 sugar
- 1 margarine
- 5 milk
- 1/3 chocolate chips
- 6
Instructions:
1. Combine cake mix, pie filling,and eggs.
2. Spread in a greased and floured 9 x 13 baking pan.
3. Bake in a preheated 350 degree oven for 20 to 30 minutes or until a toothpick inserted in cake comes out clean.
4. Cool and Frost.To make Frosting: Place sugar, margarine and milk in a saucepan over medium heat.
5. Bring to a boil for one minute.
6. Add chocolate chips.
7. Allow to melt.
8. Pour immediately over cake.
9. Allow to cool.
Title: Merry Mango Trifle
Ingredients:
- 800 sherry wine
- 1 custard
- 500 fresh mango
- 300 fresh strawberries
- 4 icing sugar
- 120
Instructions:
1. Cover the base of a 2 litre dish with cake slices and sprinkle them with sherry.
2. Mix together yje brandy custard and cream in a bowl. Pour half of the custard mixture over the cake slices then top with half of the mango slices.
3. Repeat with a layer of cake, a layer of mango slices and finish with a layer of custard.
4. Refrigerate overnight or at least 3 hours.
5. Top with raspberries. Dust with icing sugar just before serving.
Title: Lighter Peach Enchiladas
Ingredients:
- 8 butter
- 2 margarine
- 2 sugar
- 1/4 cinnamon
- 1/2
- 6
Instructions:
1. Separate crescents into triangles.
2. Place one peach quarter at the wide end of each triangle and roll up. Place point side down in sprayed casserole dish.
3. Mix melted butter, sugar and cinnamon and spoon over the rolls.
4. Add lemon lime soda.
5. Bake uncovered at 350 for 45 minutes or until nicely browned.
6. Enjoy with your favorite vanilla ice cream.
Title: (PRIVATE) Lean Comatose Brownies
Ingredients:
- 3/4 margarine
- 2 granulated sugar
- 2 cocoa powder
- 1 salt
- 1/2 baking powder
- 1 vanilla extract
- 1 1/2 bananas
- 1 unbleached all-purpose flour
- 1
Instructions:
1. Preheat your oven to 325 F and generously grease a 9x13 baking dish with cooking spray.
2. In a saucepan, melt the margarine over low heat.
3. Add the sugar and stir, keeping the heat on. Don't let the mixture bubble! It should be shiny, however.
4. Remove from heat and add cocoa powder, baking powder and salt. (NOTE: If the margarine is salted, leave out the teaspoon of salt or your brownies will be far too salty!) Beat *very* well.
5. Add the vanilla and stir more gently, then add the pureed bananas.
6. Add the flour and gently stir together.
7. Once the batter has cooled down a bit, add the unsweetened chocolate. CAUTION: the more coarsely the unsweetened chocolate is chopped, the sharper the brownies will be. If you like almost sinfully dark brownies, then be daring --.
8. Add the chocolate chips if you want. This will also tone down the sharpness (but not by much!).
9. Pour the dark batter into the greased baking dish, being careful to get every bit of the batter.
10. Bake at 325 F for 35-40 minutes, or until a toothpick inserted into the center comes out "somewhat clean".
11. Cool completely before cutting.
12. Brace yourself for the chocolate coma and enjoy.
Title: Gluten Free Apple Pecan Cake
Ingredients:
- 2 eggs
- 1/4 unsweetened applesauce
- 1/2 brown sugar
- 1 pure maple syrup
- 1/4 vanilla extract
- 2 cinnamon
- 1 baking apples
- 2 golden raisin
- 2 pecans
- 1/2 cream cheese
- 1/2 butter
- 4 pure maple syrup
- 2 powdered sugar
- 4 -5
- 1
Instructions:
1. Preheat to 350°F.
2. Grease a 9-inch springform pan.
3. In a large bowl, beat the eggs.
4. Add oil, applesauce, brown sugar, maple syrup, vanilla, and cinnamon; beat well.
5. Stir in baking mix.
6. Add apples, raisins, and pecans and stir just until combined.
7. Pour into greased cake pan.
8. Bake 40-45 minutes until a toothpick inserted in the center comes out clean.
9. Cool slightly and remove from pan.
10. Meanwhile prepare the frosting.
11. Cream together cream cheese and butter until fluffy.
12. Add maple syrup and then powdered sugar, one cup at a time. Add more maple syrup, if necessary.
13. Frost cake when completely cool.
Title: Layered Brownies
Ingredients:
- 1/2 unsalted butter
- 6 sugar
- 2 eggs
- 4 salt
- 1/8 flour
- 1 vanilla
- 1 unsalted butter
- 1/2 confectioners' sugar
- 2 heavy cream
- 1/4 vanilla
- 2 unsalted butter
- 3
- 4
Instructions:
1. Brownies:
2. Heat oven to 300°F.
3. Butter a 9-by-13 inch pan and line it with buttered parchment (or wax) paper cut to fit the bottom of the pan.
4. Melt one stick of butter and 6 ounces chocolate in a small pan over low heat, or in a double boiler.
5. Remove from heat.
6. While mixture cools, beat together the sugar, eggs, and salt for 8 minutes.
7. Fold in the chocolate mixture, then the flour and one teaspoon vanilla.
8. Pour batter into prepared pan.
9. Bake until mixture pulls away from sides of the pan, about 30 minutes.
10. Cool thoroughly, about an hour and a half.
11. Frosting:
12. After brownies have cooled for an hour, melt a stick of butter over low heat until it's medium brown, about 25 minutes.
13. Remove from heat.
14. Immediately beat in the confectioners sugar, heavy cream, and 2 teaspoons vanilla.
15. Frost the brownies with this mixture while it's still warm.
16. Cool to room temperature, about 15 minutes.
17. Glaze:
18. While frosting cools, melt together 3 tablespoons butter and 4 ounces unsweetened chocolate in a small pan over very low heat, or in a double boiler.
19. Pour over the white icing. (The best way is to pour the chocolate on and tilt the pan back and forth until covered).
20. When glaze has hardened (it will take an hour or two), cut brownies into squares. (It's easiest to do this neatly while the brownies are room temperature).
21. Chill brownies thoroughly. They're much better cold.
Title: Oreo Truffles
Ingredients:
- 16 cream cheese
- 4 parchment paper
- 1
Instructions:
1. Put Oreos and cream cheese into gallon sized bag and seal bag. Mix the ingredients well.
2. Melt chocolate in microwave until smooth.
3. Put parchment paper on cookie sheet and roll Oreo mixture into 16 balls. Place on cookie sheet.
4. Pour melted chocolate onto Oreo truffles.
5. Add candy sprinkles onto chocolate.
6. Put in fridge for 10 minutes.
7. Take out and enjoy!
Title: The Best Pie Crust
Ingredients:
- 2 flour
- 1 salt
- 2/3 butter flavor shortening
- 4 -5 cold water
Instructions:
1. Mix flour and salt in large bowl.
2. Cut in shortening to resemble coarse bread crumbs.
3. Add water, one tablespoon at a time, until dough comes together and is soft but not sticky.
4. Roll out on floured surface. Bake as per directions for pie. If you need a pre-baked pie crust, bake in oven at 325 degrees for 10-20 minutes, until golden.
Title: Simple Chocolate Souffle
Ingredients:
- 5 butter
- 2 sugar
- 1 Kahlua
- 1/2 butter
- 3 cream of tartar
- 1 salt
- 1
Instructions:
1. Preheat oven to 400 degrees F. Butter 2 1-cup souffle dishes and sprinkle with sugar.
2. In a metal bowl over a pot of hot, but not simmering, water melt the chocolate, stirring until smooth. Remove bowl from heat and whisk in the egg yolks, one at a time. Whisk in the kaluha and butter.
3. In a bowl with an electric mixer beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks. Stir one fourth of the whites into the chocolate mixture and then fold in remaining whites gently but thoroughly. Spoon the mixture into 2 1-cup souffle dishes that have been buttered and sprinkled with sugar. Bake the souffles on a baking sheet in the middle of the preheated oven for 12 to 15 minutes, or until they are puffed and firm-looking on top.
Title: Cherry Cheesecake Mousse
Ingredients:
- 1 sweet cherries
- 1 1/2 sweet cherries
- 1 unflavored gelatin
- 1/2 cream cheese
- 4 confectioners' sugar
- 2 white chocolate baking squares
- 1 vanilla extract
- heavy whipping cream
Instructions:
1. Place cherries in food processor or blender; cover and process until chopped. Transfer to a saucepan; stir in gelatin. Let stand for 1 minute.
2. Bring to a boil; reduce heat. Cook and stir for 1 minute or until gelatin is dissolved. Transfer to a bowl. Refrigerate for 45 minutes or until mixture begins to thicken.
3. In small mixing bowl, beat cream cheese until smooth. Beat in confectioners sugar, chocolate and vanilla until combined.
4. Fold in cherry mixture. In another mixing bowl, beat whipping cream until soft peaks form. Fold into the cherry cream mixture. Pour into dessert dishes. Cover and refrigerate for 3 hours or until set.
Title: Coconut Creme Brulee
Ingredients:
- 1/2 sugar
- 6 egg
- 1 coconut milk
- 2 sweetened flaked coconut
- 2/3 vanilla
- 2/3
- 1
Instructions:
1. Preheat oven to 350°F
2. Place six 3/4-cup custard cups or ramekins in large roasting pan.
3. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil.
4. Whisk a small amount into yolk mixture to temper.
5. Whisk egg mixture and vanilla into the cream.
6. Pour custard into cups, dividing equally.
7. Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes.
8. Remove from water. Cool; chill overnight.
9. Next Day:
10. Preheat broiler.
11. Arrange custard cups on baking sheet.
12. Sprinkle 1 teaspoon sugar evenly over each.
13. Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes.
14. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.).
Title: Molasses - Ginger Crisps
Ingredients:
- 2 all-purpose flour
- 1 1/2 ground ginger
- 1 baking soda
- 3/4 salt
- 16 unsalted butter
- 1 1/2 sugar
- 1 fresh ginger
- 1 crystallized ginger
- 2 molasses
- 1/2 sugar
- 1
Instructions:
1. Preheat oven to 350°F Sift together flour, ground ginger, baking soda and salt. Set aside.
2. Beat butter and sugar toether with an electric mixer on medium-high speed until pale and fluffy. Beat in egg and egg yolk, then the grated ginger and crystallized ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with molasses. beat until well-done. Shape teaspoons of dough into balls, and roll in sanding sugar. Space 2-inches apart on parchment-lined baking sheets.
3. Bake until cookies are flattened and edges are dark golden brown 12-14 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely. Cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.
Title: Lynn's Apple Cake With Burnt Butter Frosting
Ingredients:
- 2 1/2 self raising flour
- 1 1/2 brown sugar
- 1/2 salt
- 1 cinnamon
- 1 1/2 applesauce
- 3/4 eggs
- 2 pecans
- 1/2 butter
- 1/2 powdered sugar
- 4 1/2
- 6 -8
Instructions:
1. Heat oven to 180 degrees Celsius Grease and flour two 9-inch round cake pans.
2. In large bowl, combine flour, sugar, salt and cinnamon; mix well.
3. Add applesauce, oil and eggs; blend at low speed until moistened.
4. Beat 2 minutes at high speed.
5. Stir in pecans.
6. Pour batter into greased and floured pans.
7. Bake at 180 degrees Celsius for 30 to 40 minutes or until toothpick inserted in center comes out clean.
8. Cool 10 minutes.
9. Remove from pans; cool 45 minutes or until completely cooled.
10. In small heavy saucepan over medium heat, heat butter until light golden brown, stirring constantly.
11. Remove from heat; cool.
12. In large bowl, combine powdered sugar, 4 tablespoons of the apple juice and the browned butter; blend at low speed until moistened.
13. Continue beating until well blended, adding additional apple juice for desired spreading consistency.
14. To assemble cake, place 1 cake layer, top side down, on serving plate; spread evenly with about 1/4 of frosting.
15. Top with remaining cake layer, top 1/4 of frosting.
16. Top with remaining cake layer, top side up.
17. Spread sides and top of cake with remaining frosting.
Title: Chocolate Fudge and Golden Layer Cake
Ingredients:
- 3 flour
- 1 baking powder
- 1/2 salt
- 8 butter
- 2 sugar
- 4 eggs
- 1 pure vanilla extract
- 1 nonfat milk
- 1 butter
- 12 confectioners' sugar
- 6 vanilla
- 6 nonfat milk
- 1
- 1/3
Instructions:
1. Preheat the oven to 375 degrees F. Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
2. Sift the flour, baking powder, and salt together 3 times and set aside.
3. In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy. Add the sugar and mix until blended. Add the eggs, 1 at a time, mixing after each addition until blended. Add the vanilla and almond extracts and mix.
4. With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition. Mix until just smooth. Pour into 2 cake pans. Bake until risen, golden, and firm to the touch, about 25 to 30 minutes. Let cool in the pans.
5. For the frosting: In a mixer with a whip attachment, cream the butter well. Add the confectioners' sugar gradually. Add the melted chocolate, then the vanilla. Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
6. Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting. Place the second layer on top of that but bottom-side up, to create a nice flat top. Press down to secure the layer. Frost the top and sides using a swirling motion. Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.
Title: No Cook Pineapple Orange Angel Food Cake
Ingredients:
- 1 crushed pineapple
- 1 instant vanilla pudding
- 1 mandarin oranges
- 2 Cool Whip Lite
- 1 mandarin oranges
- 1
Instructions:
1. Cut angel food cake into 2 or 3 layers.
2. Stir the crushed pineapple and vanilla pudding until blended.
3. Add madarin oranges, mixing well with pudding mixture. The orange sections will resemble the crushed pineapple when finished.
4. Fold in cool whip.
5. Frost layers of cake generously with this mixture and use remaining to "frost" the outside of the cake.
6. You can arrange more mandarin orange sections along the top of the cake if desired. Gives it some color.
7. Let chill for a couple of hours, if you can wait that long.
8. Last time I wanted to let it "chill" it was gone before the chill time was finished.
Title: Peanut Butter- Chocolate Chip- Bacon Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 1/4 baking soda
- 1/4 baking powder
- 1/8 cinnamon
- 1 dried ancho chile powder
- 1/4 kosher salt
- 5 bacon
- 4 butter
- 1/2 creamy peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1/2 chocolate chips
- 1/3
Instructions:
1. Preheat oven to 350°F Line two (2) baking sheets with parchment paper. Combine dry ingredients in large bowl.
2. Cook bacon until crisp, reserve two (2) tablespoons drippings. Crumble bacon and throw away the still chewy pieces.
3. Beat the butter, and reserved bacon drippings in a large bowl using a mixer. Beat in the peanut butter until smooth. Slowly add the sugars and beat until creamy (approx 4 minutes with an electric mixer). Then add the egg and vanilla and beat until light and fluffy.
4. At low speed, add the flour mixture in two (2) portions, scraping the bowl as needed, until just combined. Stir in the peanuts and all but two (2) tablespoons of the chocolate chips and bacon.
5. Form the dough into twelve (12) balls and place on baking sheets. Flatten with your fingers as the cookies will not 'spread' in the oven.
6. Press the reserved chocolate chips and bacon onto the tops of each cookie. Bake until golden, 12- 14 minutes. Let cookies cool two (2) minutes on sheet, then transfer to cooling rack.
7. Store in airtight container up to 3 days.
Title: Lemon-Buttermilk Pudding Cake
Ingredients:
- 1 sugar
- 1/3 all-purpose flour
- 1/4 salt
- 4 eggs
- 1 1/2 buttermilk
- 2 lemon zest
- 1/2 lemon juice
Instructions:
1. Preheat oven to 325°. Butter a 2 quart souffle dish or six 6 oz ramekins or eight 4 oz ramekins.
2. Choose a baking pan or baking dish for a water bath large enough to accommodate the souffle dish or the ramekins with out touching, and deep enough to hold water that will reach ¾ of the way up the sides of the molds when added.
3. Pour enough water into the pan to reach about halfway up the sides of the pan, and place in the oven while it is heating.
4. In a bowl, whisk together the sugar, flour, and salt.
5. In another bowl, whisk together the egg yolks, buttermilk, lemon zest and juice until blended.
6. Make a well in the flour mixture and pour in the egg yolk mixture; whisk the mixture together until smooth.
7. Place egg whites in a bowl; using a mixer fitted with the whisk attachment, beat the whites until they hold soft peaks.
8. Scoop 1/3 of the whites onto the yolk mixture and stir in to lighten the mixture.
9. Gently fold in the remaining whites, being careful not to deflate the batter.
10. Transfer batter to prepared dish or dishes.
11. Pull out oven rack holding the water bath and place the mold(s) in the bath.
12. Pour in more water if necessary to reach ¾ of the way up the sides of the mold(s).
13. Bake about 30-40 minutes for the souffle dish or 25-35 minutes for the ramekins.
14. Remove from the oven and serve hot, or let cool on a wire rack and serve warm or at room temperature.
Title: Tres Leches Bread Pudding
Ingredients:
- 2 1/4 sweetened condensed milk
- 1 evaporated milk
- 1 sugar
- 1/2 vanilla extract
- 1 ground cinnamon
- 1 kosher salt
- 1 sugar
- 9 unsalted butter
- 1 buttermilk
- 3/4 light corn syrup
- 3/4 vanilla extract
- 8 ground cinnamon
- 1/2 salt
- 1 baking soda
- 1
- 1/2
- 1
Instructions:
1. Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhang for handles. Meanwhile, in a large mixing bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks. Toss in the cubed bread and the almonds and mix to coat all the bread. Add the mixture to the slow cooker, cover and cook on low until the center of the bread pudding is set, about 4 hours. Remove the lid and cool. Use the foil handles to lift the bread pudding from the slow cooker. Drizzle individual servings with Cinnamon Sugar Sauce and top with freshly whipped cream.
2. Cinnamon Sugar Sauce:
3. In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk, corn syrup, vanilla and cinnamon and salt and bring to a boil over medium-high heat. Remove from the heat and slowly add the baking soda. At first the sauce will bubble up, just keep stirring. Sauce will thicken as it cools.
4. Cook's Note:
5. This syrup is a great addition to pancakes, waffles or any dessert.
Title: Titanic's 1st Class Menu: Waldorf Pudding
Ingredients:
- 1/2 sugar
- 2 flour
- 2 baking powder
- 3 butter
- 1/2 salt
- 1 1/2 apples
- 2 eggs
- 1 milk
- 1 vanilla
- 1 walnut meat
- 1/2 raisins
- 1 sugar
- 1/2 water
- 2
- 1/2
Instructions:
1. Pudding:
2. Mix flour, sugar, salt and baking powder together; add eggs, vanilla extract, milk, butter, apples, nuts and raisins. Mix well and divide into 9 greased individual moulds, cover with greased papers and steam steadily for three quarters of an hour. Turn out and serve.
3. Sauce:
4. Boil sugar and water until syrup spins a thread, pour over beaten yolks of eggs, and stir quickly; add lemon extract. Set aside to cool, stirring occasionally. Just before serving, mix in whipped cream.