lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Surprise Cookies
Ingredients:
- 1 eggs
- 2 coconut flakes
- 1/3 sweetened condensed milk
- 1 1/2
- 6
Instructions:
1. Preheat oven to 375 degrees.
2. Hand mix cake mix, eggs, and oil in a large bowl. This will be extremely messy. Do this until batter is firm and holds together well.
3. In a separate bowl hand mix coconut, and milk; adding the milk slowly till mixture is moist.(You may not need all of the milk depending on the brand of coconut).
4. Take teaspoon sized amounts of dough and flatten. (I found if works best if I flatten against my palm). Place a generous pinch of coconut mixture and place in the center of the flattened batter. Roll the dough so that the coconut is not exposed. (pinch the sides closed if needed).
5. Place on a cookie sheet and bake for 8-12 minutes. Move onto wire rack to cool.
Title: Blueberry Upside-Down Cake
Ingredients:
- 4 butter
- 1/3 light brown sugar
- 3 light-brown sugar
- 1 1/2 blueberries
- 3/4 cake flour
- 1 baking powder
- 1/4 salt
- 1 egg
- 1/4 milk
Instructions:
1. Heat oven to 350°.
2. Butter a 1-quart 5 1/2-inch-diameter soufflé dish.
3. Pour 2 tablespoons melted butter into the soufflé dish.
4. Sprinkle 3 tablespoons brown sugar over butter.
5. Scatter 1 cup blueberries over sugar. Set aside.
6. In a medium bowl, whisk together flour, baking powder, and salt.
7. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and egg.
8. Whisk milk into the egg mixture.
9. Add flour mixture; whisk until batter is smooth.
10. Pour half the batter into soufflé dish.
11. Sprinkle remaining 1/2 cup blueberries over batter.
12. Spread remaining batter over blueberries.
13. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes.
14. Immediately unmold cake, inverting it onto a serving dish.
15. Serve warm with whipped cream if desired.
Title: Mississippi Mud Brownies(Cook's Country)
Ingredients:
- 6 unsalted butter
- 1 flour
- 1 1/2 cocoa powder
- 1/2 salt
- 1/2 sugar
- 3 eggs
- 5 walnuts
- 3/4 marshmallow creme
- 3/4
- 1/4
- 2
Instructions:
1. Preheat the oven to 325 degrees F. Line a 9 x 13 inch baking dish with aluminium foil and spray with baking spray.
2. Melt chocolate and butter in a double boiler over barely simmering water, stirring occasionally, until smooth, 5-7 minutes. Cool slightly.
3. In a medium bowl, whisk together the flour, cocoa powder and salt.
4. In the bowl of an stand mixer fitted with the paddle attachment, mix the eggs and sugar on low speed until completely mixed. Pour in the melted chocolate and continue to mix. Pour in the flour mixture until no streaks of flour remain. Remove the bowl from the mixer, and fold in the walnuts.
5. Scrape the batter into the prepared baking dish and using a rubber spatula, smooth out evenly.
6. Bake for 35 minutes or until a toothpick inserted in the center comes out with a few wet crumbs. Place on a wire rack.
7. Scoop dollops of the marshmallow creme onto the hot brownies and let sit for one minute until softened. Spread the marshmallow creme evenly over the brownies. Meanwhile, in a heat proof bowl, combine the chocolate chips and oil and microwave until smooth, 30 – 60 seconds. Using a spoon, drizzle the melted chocolate over the marshmallow creme layer.
8. Cool for at least 2 hours before removing from pan, cutting into squares, and serving.
Title: Poppy Seed Cake
Ingredients:
- 2/3 poppy seed
- 1 buttermilk
- 2 1/2 flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1 1/2 sugar
- 3 sugar
- 4 eggs
- 1/2 vanilla extract
- 1 cinnamon
- 1/2
Instructions:
1. Mix poppy seeds and buttermilk together, and let stand in refrigerator for several hours or overnight. Sift together flour, baking powder, baking soda and salt. Cream butter and 1 1/2 cups sugar; beat in eggs, one at a time; beat in vanilla and grated orange rind.
2. Stir in flour mixture alternately with buttermilk mixture in about 4 additions of each, stirring until just smooth.
3. Spoon half of batter into a greased and floured 10-inch Bundt pan.
4. Mix remaining sugar and cinnamon together and sprinkle mixture over batter.
5. Pour rest of batter into the pan.
6. Bake in 350°F oven for about 1 hour, or until a wooden pick comes out clean.
7. Cool in pan for 15 minutes, then turn out to finish cooling.
8. Cover tightly and let season for a day or two for best flavor.
Title: Sugar-Free Keto Pecan Pie
Ingredients:
- 1 pecans
- 1 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 2 butter
- 3/4 artificial sweetener
- 3/4 heavy cream
- 1 1/2 salt
- 1 vanilla extract
- 1 maple syrup
- 3 egg
- 1 pecans
- 2 whole pecans
- 3/4
Instructions:
1. Preheat the oven to 350 degrees F (177 degrees C).
2. Crust:
3. In a bowl, mix together the almond flour, chopped pecans, cinnamon, nutmeg and melted butter. If you want a more sweet crust, add a little sweetner to taste.
4. Use a 9 inch springform pan or round pie tin, add the crust mixture, and press down firmly across the bottom of pan, forming the raw crust.
5. Bake the crust at 350 degrees for 8 minutes until the crust sets and some color shows up. Do not over bake the crust at this point! It will back some more with the filling.
6. Pull the crust out of the oven to cool the crust before filling with the pecan pie filling.
7. Filling:
8. Reduce the heat in the oven to 325 degress.
9. In a large saute pan heat the butter and powdered sweetener over medium low heat about 5 minutes, stirring frequently until the butter and sweetener turns color to a golden brown.
10. Add the cream and salt and, bring to a boil and turn heat down to a simmer.
11. Simmer for 15 to 25 minutes until the cream caramel filling is bubbly, dark golden brown and thicker. The creamy, caramel sauce should coat a spoon. The thicker, the better, but don't burn it.
12. Remove from the heat and stir in the vanilla extract and the maple syrup and stir completely.
13. With the pie crust and the filling cool (15-20 minutes) and cool enough to not cook the eggs, whisk in the egg.
14. Using a spatula pour the filling mixture into the the cooled crust and shake it a bit to even out the mixture across the crust.
15. Carefully place the whole pecans across the top of the filling either randomly or in any fancy pattern you wish.
16. Bake for about 40-50 minutes checking carefully on the crust color until the top of the filling is dark brown and the filling is set. They may be a few bubbles or holes on top of the filling. Don't burn the crust!
17. Cool for at least an hour before slicing. As the filling cools it will set up more than when hot and in the oven.
18. Serve with some whipped cream topping or ice cream of your choice.
Title: Bill Granger - Honeyed Yoghurt With Rose Water Scented Peaches
Ingredients:
- 500 caster sugar
- 1 rose water
- 4 honey
- 360
- 3
Instructions:
1. Put the caster sugar and rose water in a pan with 1 litre/1¾ pints of water and bring to the boil.
2. Cut a small cross in the top of each peach, then add to the pan and simmer for 5 minutes.
3. Take the peaches out of the syrup and slip off the skins, then return to the syrup and cook for 10 minutes until the syrup has reduced by half. Strain and cool.
4. Make the honeyed yoghurt by mixing together the yoghurt and honey, then serve with the rose-scented peaches and drizzle over some of the remaining syrup.
Title: Fourth Of July Parfait
Ingredients:
- 8 cream cheese
- 6 powdered sugar
- 1 lemon juice
- 1 blueberries
- 1 red raspberries
- 1
Instructions:
1. In a medium bowl, place the cream cheese and powdered sugar.
2. Whip with electric mixer until fluffy.
3. Slowly add whipping cream a little at a time.
4. Continue beating until the cream is blended and mixture is fluffy.
5. Add lemon juice to taste.
6. To assemble parfaits, use parfait glasses, tall wine glasses or champagne flutes.
7. Spoon 1 inch of blueberries into glass, top with a dollop of cream, then spoon 1 inch of raspberries, followed by another dollop of cream.
8. Repeat layers to the top.
Title: Caramel-Filled Whirlwinds
Ingredients:
- 1 butter
- 4 cream cheese
- 1 light brown sugar
- 1 dark brown sugar
- 1 flour
- 2 3/4 cream cheese
- 30
- 6
Instructions:
1. COOKIES: Cream together the butter, cream cheese, and brown sugar with an electric mixer on medium speed until very light.
2. Add the egg yolk and maple extract; blend well.
3. Gradually mix in the flour just until a dough forms.
4. Cover and refrigerate at least 2 hours, or until easy to handle.
5. FILLING: Meanwhile, melt the caramels in a saucepan over very low heat.
6. Stir in the cream cheese until blended; set aside.
7. Divide cookie dough in half; roll out each half between 2 sheets of waxed paper to 1/4" thickness.
8. Spread the caramel mixture over the dough to within 1/2" of the edges.
9. Roll dough up tightly, jelly-roll style, starting with the long sides; wrap each roll in plastic wrap and refrigerate for 4 hours, or until firm.
10. Preheat oven to 350*F.
11. Unwrap dough and cut into 1/4" slices; space 2" apart on greased or parchment paper-lined cookie sheets.
12. Bake for 12-14 minutes, or until golden brown.
13. Transfer cookies to wire racks and cool completely.
14. Dust with powdered sugar, if desired.
Title: Bachelor Buttons
Ingredients:
- 1 butter
- 1 brown sugar
- 1 egg
- 2 all-purpose flour
- 1 baking soda
- 1/8 salt
- 1 black walnut
- 1 flaked coconut
Instructions:
1. Cream butter in a large mixing bowl.
2. Gradually add sugar, beating until light and fluffy.
3. Add egg and beat well.
4. Combine flour, baking soda, and salt in a small bowl. Gradually add to creamed mixture, blending well.
5. Stir in walnuts and coconut.
6. Shape dough into 1-inch balls.
7. Place 2 inches apart onto ungreased cookie.
8. Press center of each cookie with finger to form the button.
9. Bake at 400 degrees for 10 minutes.
10. Remove to wire racks to cool.
11. Yield: 5 dozen.
Title: Arlene's Bananas Foster
Ingredients:
- 1 brown sugar
- 1 cinnamon
- 1/2 butter
- 2 bananas
- 3 light rum
- 3 vanilla ice cream
- 4
Instructions:
1. Put sugar, cinnamon and butter in a skillet.
2. Heat until sugar has melted.
3. Add banana pieces and saute approximately 3 minutes.
4. Add the rum and cook 2 minutes more then add the liqueur and remove from the heat.
5. Have ready 4 dessert plates or bowls and place one scoop of ice cream in each dish and divide the banana sections over each scoop then drizzle with the sauce and serve immediately.
Title: Lemon Blueberry Flan Cake
Ingredients:
- 1 cream cheese
- 3 prepared lemon pudding
- 1 blueberries
- 3 currant jelly
- 1/3
Instructions:
1. Mix the soft cream cheese and pudding until smooth.
2. Place the flan sponge cake on a platter.
3. Spread the pudding mixture in the center of the flan.
4. Top with blueberries.
5. Spoon the melted current jelly over the blueberries.
6. Serve immediately or refrigerate (covered) until time to serve.
Title: Baked Apple and Fruit Charlotte
Ingredients:
- 2/3 butter
- 14 granny smith apples
- 3 butter
- 1/4 brown sugar
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1/2 walnuts
- 1/2 raisins
- 1/3 marmalade
- 1/3 water
- 2
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. Begin by brushing a 6-inch springform pan with softened butter. Slice 6 slices of bread in half to form rectangles; then cut 5 slices in half at a diagonal to make triangles. Set aside the remaining 3 slices.
3. Flip the mold upside down with the opening face down. The goal is to cover the entire mold in bread slices using the upside down mold as a guide to sizing the bread. Place the triangle slices on top of the mold, so that they are sitting on the small end of the tin. Make sure the edges on the slices overlap. Hold down bread and with scissors, cut around and trim edges. Now these triangles should fit the base of the mold precisely.
4. Proceed to melt 2/3 cup butter and dip the trimmed triangles in the butter and position in the bottom of the mold. Dip the rectangles in butter as well and position around the sides of the mold. Make sure the rectangles are completely overlapping the edges, making the mold now completely covered in bread. If openings are visible, pack with the bread trimmings. Go back to the reserved slices of bread, dip them in butter and set aside for later use.
5. Melt 1/4 cup butter in a large saucepan. Add the chopped apples. Place parchment paper over the saucepan, then cover with the lid, 15-20 minutes. Let apples cook until they become very soft and acquire the texture of apple sauce. Add the brown sugar and continue to cook on high heat for 5 minutes. It should fall from a spoon in a thick rich globule. Add nutmeg, cinnamon, walnuts and raisins and take the saucepan off the heat. Add in the marmalade and lemon zest and set aside to cool.
6. Scoop the filling into the bread coated charlotte when cool, until half full. Cover with half of the reserved butter-dipped bread slices and push down firmly. Cover with remainder of the filling. The filling should reach the edge of the charlotte. If it is not level, trim the bread with the tip of a small knife or scissors so that it is even. Use the remaining reserved breads to create the final layer (base), and fill in any cracks. Press down gently and cover up any cracks.
7. Place the charlotte on a baking sheet and cook in the oven for 45 minutes to 1 hour. It should be golden and firm when done. Rest on a baking rack and cool for an hour to room temperature.
8. SAUCE:
9. In a small saucepan add water and apricot jelly and cook until liquid. Brush a glaze of the apricot mixture onto surface of the cooled down charlotte. Slice and serve.
Title: Kenwood Vineyards Cold Lemon Soufflé
Ingredients:
- 8 gelatin
- 2 cold water
- 1/2 lemon juice
- 1 lemon zest
- 4 sugar
- 1/4 sugar
- 4
- 1/4
- 1
Instructions:
1. Soften gelatin in cold water.
2. Add lemon juice and heat only until gel dissolves.
3. Remove from heat and add zest.
4. Whip egg yolks and ¼ Cup sugar until pale and thick.
5. Whip in gelatin mixture.
6. Whip egg whites until foamy.
7. Gradually add the remaining ¼ Cup of sugar and continue whipping until glossy and thick.
8. Add some of the yolk mixture to the whites, then add all of the whites to the yolks.
9. Whip cream until stiff and fold into lemon egg mixture.
10. Refrigerate until set.
11. Serve with a raspberry puree.
Title: Chocolate Upside-Down Cake
Ingredients:
- 1 1/4 water
- 1/4 butter
- 3/4 margarine
- 1 brown sugar
- 2 coconut
- 1 pecans
- 2 mini marshmallows
- 1 eggs
- 3 water
- 1/3 vanilla ice cream
- 1 1/3
Instructions:
1. In a small saucepan, heat water and butter until butter is melted. S.
2. tir in brown sugar; mix well.
3. Pour into a greased 13x9 inch cake pan.
4. Sprinkle with coconut, chips, pecans and marshmallows.
5. Prepare cake batter according to directions; carefully pour over marshmallows.
6. Bake at 325F for 55-60 minute or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minute before inverting onto a platter.
8. Serve with vanilla ice cream.
Title: Commissary Blackberry Cobbler
Ingredients:
- 1 frozen blackberries
- 1 butter
- 3/4
Instructions:
1. Place frozen blackberries in bottom of 9X13 baking dish.
2. Sprinkle cake mix over blackberries.
3. Cut butter into little 1/2 inch cubes and"dot" the butter over the cake mix.
4. Bake at 350 for about 40 minutes until brown and bubbly.
5. I serve this with vanilla ice cream.
Title: Incredible Lemon Cake
Ingredients:
- 1/2 unsalted butter
- 2 1/2 granulated sugar
- 4 eggs
- 1/3 lemon, zest of
- 3 flour
- 1/2 baking powder
- 1/2 baking soda
- 1 kosher salt
- 3/4 fresh lemon juice
- 3/4 buttermilk
- 1 vanilla extract
- 2 confectioners' sugar
- 3 1/2 fresh lemon juice
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
3. Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
4. With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
5. Sift together flour, baking powder, baking soda and salt into a bowl.
6. In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
7. Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
8. Divide batter evenly between pans, smoothing the tops.
9. Bake 45 minutes- 1 hour, until tester comes out clean.
10. When cakes are done, cool 10 minutes.
11. Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
12. Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
13. Spoon lemon syrup over cakes.
14. Allow cakes to cool completely.
15. Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
16. Pour over the tops of the cakes and allow to drizzle down the sides.
17. Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.
Title: Apple Cake
Ingredients:
- 1 self raising flour
- 2 sugar
- 1 egg
- 3 butter
- 3 milk
- 2 apples
- 1 cinnamon
- 2 sugar
Instructions:
1. Preheat oven to 180 degree celsius.
2. Grease pie plate.
3. Sift flour with and sugar and then add the egg, melted butter and milk and mix well.
4. Pour mix into greased pie plate.
5. Mix cinnamon and sugar together.
6. Arrange sliced apples on top and sprinkle with sugar and cinnamon mix.
7. Bake in oven for 30 minutes or until a skewer comes out clean once pierced.
Title: Lemon Drops
Ingredients:
- 1/2 unsalted butter
- 1/2 margarine
- 1 sugar
- 1/2 pure vanilla extract
- 1/2 all-purpose flour
- 1 1/2 salt
- 1/4 milk
- 1 vanilla-flavored soymilk
- 1 confectioners' sugar
- 15
Instructions:
1. Preheat oven to 375°F Line 2 large cookie sheets with parchment paper. Set aside.
2. In the bowl of an electric stand mixer, beat the butter or margarine and the sugar on high speed, until smooth and creamy. Add the egg yolk and vanilla and lemon extracts. Mix for 1 minute, scraping down the sides.
3. In a medium bowl, sift the flour and salt together. Add half the flour mixture to the egg mixture. Add the milk and then the remaining flour mixture. Mix until just combined. Set aside.
4. Place the dough between two pieces of parchment paper and, with a rolling pin, flatten to 1/4-inch thickness. Using the top of a spice jar or a 1 1/2-inch round cookie cutter, cut out cookies. Re-roll the scraps into another mound of dough to be rolled out.
5. Place the rounds 1 1/2 inches apart on the prepared cookie sheets. Bake for 10 - 12 minutes or until golden. Remove from oven and let cool for 10 minutes.
6. Fill a fine mesh sieve with the confectioner's sugar. Hold it over the cookies and tap the sieve lightly with a fork or spoon to shake out the sugar, completely covering the cookies.
7. When the cookies are completely cool, turn 1 cookie over, spread a small dollop of lemon pie filling on each and top with a second cookie to form a sandwich. Repeat with remaining cookies until all cookies are used up.
Title: Vanilla Lovers Whoopie Pies
Ingredients:
- 2 1/2 flour
- 1 1/4 baking soda
- 1 salt
- 1/2 unsalted butter
- 1 Splenda sugar substitute
- 1 egg
- 1 vanilla
- 2 low-fat buttermilk
- 1
- 2
Instructions:
1. preheat over to 350'F.
2. Sift together flour, baking soda, and salt in a medium bowl.
3. In a large bowl cream together butter and sugar at medium speed till light and fluffy. Add the egg and egg yolk and mix till well combined. Add vanilla.
4. Starting with buttermilk, alternate with flour mixture ending with buttermilk mix just till combined. (It will be a doughy consistancy).
5. Drop 2 Tablespoon sized balls 2 inches apart on to a lightly greased or lined baking sheet.
6. Bake about 15 minutes or until bottom edges are slightly golden and the center springs back when touched.
7. Let cool slightly then transfer to cooling rack to cool completely.
8. Spread a generous portion of frosting onto the bottom side of a cake and sandwich with another cake. Roll edges in sprinkles if desired.
Title: Best Ever Banana Pudding
Ingredients:
- 1/2 sugar
- 1/3 flour
- 1 salt
- 3 eggs
- 2 milk
- 1/2 vanilla
- 1 bananas
- 5 Cool Whip
- 8
Instructions:
1. Mix sugar, flour and salt in pan over medium to medium high heat.
2. Blend in egg yolks and milk.
3. Cook, uncovered 10 to 12 minutes or until thickened, stirring constantly.
4. Remove from heat; stir in vanilla.
5. Put vanilla wafers on bottom of 1 1/2 quart baking dish.
6. Spread small amount of custard on top of wafers.
7. Top with enough sliced bananas to cover custard.
8. Repeat steps of wafers and custard, ending with custard on top.
9. Either 2 to 3 layers, depending on thickness of custard.
10. Let cool.
11. Then top with Cool Whip, sealing the custard.
Title: Romanian Apple Cake
Ingredients:
- 5 apples
- 3 eggs
- 1 1/2 sugar
- 3/4 baking soda
- 1 cinnamon
- 1 vanilla
- 1 flour
- 2 walnuts
- 3/4
Instructions:
1. Cut apples into 1 inch wedges. Set aside.
2. In large bowl whisk together eggs and sugar until blended.
3. Mix in baking soda,oil, cinnamon and vanilla.
4. Stir in flour, just until moistened.
5. Fold in apples and walnuts.
6. Pour batter into 9x13 inch pan.
7. Bake at 350 degrees for about 55 minutes.
Title: Cream Puff Dessert
Ingredients:
- 1/2 butter
- 1 flour
- 4 eggs
- 1 water
- 3 vanilla instant pudding mix
- 3 milk
- 1 cream cheese
- 12 Cool Whip
Instructions:
1. Boil water and butter.
2. Add flour to boiling mixture until it pulls away from side of pan.
3. Remove from heat and add eggs one at a time.
4. Stir until well mixed.
5. Spread in lightly greased small jelly roll pan.
6. Bake 20 minutes at 350 degrees.
7. Remove from oven and pat down.
8. Cool.
9. Mix pudding with milk, add cream cheese.
10. Put on top of dough mixture.
11. Frost with Cool Whip and drizzle with chocolate syrup- Refrigerate.
Title: Poached Pear in Orange Juice
Ingredients:
- 1 pear
- 1 orange
- 1 tangerine
- 1 mint
Instructions:
1. Peel pear, halve it lengthways and remove the seeds with a melon baller. Use a small, sharp knife to neatly remove the hard core leading to the stem.
2. Put the pear, cut side down, in a small saucepan with the orange juice, cover and bring to simmering point then cook gently for 8-10 minutes, just until tender, turning the halves over after 5 mins and spooning some of the juice over them.
3. Leave to cool in the juice. Peel the mandarin, divide into segments and remove the membrane covering each segment.
4. Put pear half in each bowl and spoon pan juices over. arrange mandarin segments around and decorate with a mint sprig.
5. Serve chilled or at room temperature.
Title: Chocolate Mousse
Ingredients:
- 8 water
- 1/2 butter
- 2 sugar
- 3
- 1 1/4
Instructions:
1. Have your cream whipped and chilling in the fridge.
2. Melt chocolate with 1/4 cup water and butter on low, stirring until smooth.
3. Cool for 10 minutes.
4. In heavy saucepan, whisk yolks, sugar and remaining water.
5. Cook and stir on med heat until mixture reaches 160*, about 2 minutes.
6. Remove from heat; whisk in chocolate.
7. Set saucepan in ice and stir until cooled.
8. Fold in whipped cream.
9. Spoon into dessert bowls.
10. Chill.
Title: Pudin De Pan Chocolate
Ingredients:
- 3 milk
- 2/3 sugar
- 3/4 butter
- 4 vanilla
- 5 cinnamon
- 2 eggs
- 3/4
- 3
Instructions:
1. Preheat oven to 350.
2. Grease 1.5 qt pan.
3. Combine 2 c milk, sugar, chocolate chips, butter and heat to melt chocolate and butter on stove or in microwave.
4. Remove from heat and stir in bread cubes, cinnamon, vanilla, and remaining 1 cup of milk.
5. Stir in eggs.
6. Let sit 5 minutes.
7. Pour into greased pan.
8. Bake 45-55 minutes, until knife comes out clean.
9. Serve warm with whipped cream.