lumicero/recipes-ing2inst huggingface dataset:
Title: Fruit Salad With Milk
Ingredients:
- 200 mangoes
- 150 apples
- 150 pears
- 150 oranges
- 15 lime juice
- 400 milk
- 25 sugar
Instructions:
1. All fruit must be washed well and desseded .
2. Skins of apples & pears may be left on.
3. Ensure that the orange has been well peeled & all the pith has been removed.
4. Cut into small cubes.
5. Toss all of the above together& pour enough milk to cover the fruit.
6. Lime juice and sugar can be adjusted based on tastes.
7. Refrigerate for 5 hours -- or overnight if possible.
8. The milk gets a wonderful fruity flavour the next day.
Title: Butterfly Cakes
Ingredients:
- 1 1/2 self raising flour
- 2/3 caster sugar
- 125 butter
- 3 eggs
- 1/4 milk
- 1 vanilla essence
- 1/2
- 300
Instructions:
1. Line a 2 x 12 hole deep patty pans with paper cases.
2. Sift dry ingredients into a small bowl of electric mixer.
3. Add butter, eggs, milk and essence.
4. Beat on medium speed about 3 minutes or until mixture is smooth and slightly lighter in colour.
5. Drop 1 1/2 tbsp of mixture into prepared paper cases.
6. Bake in a moderate oven about 20 minutes or until lightly browned.
7. Cool in pans.
8. Using a fine pointed knife, cut circles from tops of cakes about 1 cm from the edge and about 1 1/2cm down into patty cakes.
9. Cut these in half as they will be your butterfly wings, and put aside.
10. Place about 1/2 tsp of jam or lemon butter into cavities of cakes.
11. Top with whipped cream.
12. Place tops into butterfly wings position.
13. Dust with icing sugar.
Title: Chocolate Guinness Layer Cake
Ingredients:
- 2 stout beer
- 2 butter
- 1 1/2 all-purpose flour
- 4 sugar
- 4 baking soda
- 1 salt
- 1 1/2 eggs
- 4 sour cream
- 1 1/3
Instructions:
1. Preheat oven to 350 degrees F(set oven rack to second-lowest position).
2. Grease three 9 or 10-inch round cake pans then line the bottoms with parchment paper, then butter the paper.
3. Bring 2 cups stout beer and 2 cups butter to a simmer in a large saucepan over medium heat.
4. Add in cocoa powder and whisk until mixture is smooth; cool slightly.
5. In a large bowl whisk the flour, sugar, baking soda and 1-1/2 teaspoons salt.
6. In another bowl using an electric mixer beat eggs until thick and lemon coloured (about 5-6 minutes, this is important must beat for no less than 5 minutes!) add in the sour cream and beat until well combined.
7. Add the stout/chocolate mixture to the egg mixture; beat JUST to combine.
8. Add in the flour mixture and beat on low speed until combined.
9. Divide the batter equally among the three pans.
10. Bake for about 35 minutes, or until the cakes test done.
11. Cool in pans for 10 minutes, then remove to plates.
Title: Jello Instant Pudding and Soy Milk
Ingredients:
- 1 1/2 soymilk
- 1 instant pudding mix
Instructions:
1. Heat soy milk to about 160 to 170. Just under boiling is fine.
2. Follow directions on back of box.
3. You should see your pudding start to thicken as soon as you add in the powder. I used Jello Sugar and fat free chocolate pudding mix and pistachio pudding mix.
Title: Nuevo Cubano Bread Pudding
Ingredients:
- 6 unsalted butter
- 1 pineapple
- 1 banana
- 4 eggs
- 3 heavy cream
- 1 coconut milk
- 1 light brown sugar
- 1 pure vanilla extract
- 1/2 ground cinnamon
- 1/2 ground allspice
- 6 unsalted butter
- 8 heavy cream
- 1/3 coconut milk
- 1/3 sugar
- 2/3 light rum
- 1 sweetened flaked coconut
- 1/2 confectioners' sugar
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter a 13 by 9-inch baking dish with 2 tablespoons of the butter.
3. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the pineapple and bananas and cook, stirring, until they begin to soften, about 5 minutes. Remove from the heat.
4. In a small saucepan, melt the remaining 2 tablespoons of butter.
5. In a large bowl, whisk the eggs. Add the cream, coconut milk, brown sugar, vanilla, cinnamon and allspice, and whisk well. Add the bread, fruit, and melted butter, and stir well to combine. Let sit until the bread is saturated. Pour into the prepared dish.
6. Bake until golden and firm when pressed in the center, about 1 hour. Remove from the oven and cool slightly on a wire rack to set, about 20 minutes.
7. In a medium saucepan, combine all the sauce ingredients except the rum. Cook over medium-low heat, whisking constantly, until the sauce has thickened and coats the back of a spoon, about 10 minutes. (Do not allow the sauce to boil or the egg will curdle and the sauce will not be smooth.) Remove from the heat, whisk in rum, and set aside to cool slightly before serving.
8. Serve on dessert plates. Spoon the sauce over the pudding and sprinkle each serving with the coconut and confectioners' sugar.
Title: Orange and Almond Macaroons
Ingredients:
- 200 caster sugar
- 30 granulated sugar
- 100 orange, zest of
- 15
- 75
- 1
Instructions:
1. Preheat the oven to 350F, 180C, GM4.
2. Sift the sugars, almonds and ground rice into a bowl.
3. Add the egg white and orange zest, beat thoroughly with an electric beater for 5 minutes.
4. Allow the mixture to stand for 10 minutes, then continue beating for a further 5 minutes.
5. Pile the mixture into a piping bag, fitted with a 2.5cm plain piping nozzle.
6. Pipe the mixture onto bakewell or rice paper. Press a flaked almond onto the top of each macaroon.
7. Bake until light brown (20-25 min).
Title: Makeover Meringue Coconut Brownies
Ingredients:
- 1/3 butter
- 1/3 brown sugar
- 1/3 sugar
- 1 vanilla extract
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 1/3 skim milk
- 1 chocolate chips
- 1 flaked coconut
- 1/2 walnuts
- 3 cream of tartar
- 1/4 brown sugar
- 3/4
Instructions:
1. In a small bowl, cream the butter, 1/3 cup brown sugar and the sugar until light and fluffy; then beat in vanilla.
2. Combine the flour, baking soda, and salt; add to the creamed mixture alternatively with the milk, beating well after each addition.
3. Press into a 13"x9" baking pan already coated with non-stick spray.
4. Sprinkle chocolate chips, coconut and walnuts on top.
5. In a large bowl, beat the egg whites and cream of tartar until soft peaks form.
6. Gradually beat (1 tbsp at a time) the remaining 3/4 cup brown sugar. Beat until stiff peaks form.
7. Spread this mixture over the top of the mix in the pan.
8. Bake in a 350F oven for 30-35 minutes.
9. Cool on a wire rack and then cut into 24 bars.
10. STORE in the refrigerator.
Title: Coconut Haystacks
Ingredients:
- 8 butter
- 1/3 marshmallows
- 26 real vanilla
- 1/2 sweetened coconut
- 2 - 2 1/2 oats
- 1
Instructions:
1. Melt chocolate morsels,butter and marshmallows in large pan/double boiler, stir constantly till smooth. Be careful not to let burn. I cook on my simmer burner on gas and never had a problem with burning.
2. Remove from heat , mixture may separate/look grainy but will be fine when add the oat and coconut.
3. Add in vanilla, coconut and oats, mix thoroughly.
4. Drop by teaspoonfuls or your size preference onto large cookie sheet covered with wax paper.
5. Chill till firm, about 2 hours. then you can transfer to a container for storage. Must be refrigerated.
Title: Lavender Flan
Ingredients:
- 2 sugar
- 1/2 eggs
- 1 sugar
- 3 fresh lemon juice
- 2 water
- 2/3 fresh strawberries
- 3 -4 fresh mint leaves
- 2
- 1
- 6
Instructions:
1. To make the custard: Combine the milk, 1/4 cup of the sugar, and the lavender in a medium saucepan and bring to a boil over medium-high heat. Remove from heat and let sit for at least 30 minutes.
2. Combine the eggs, egg yolks, and remaining 1/4 cup sugar in a medium bowl and beat until light and frothy. Gradually add half the boiled milk mixture, stirring constantly. Gradually add the yolk mixture back to the milk mixture in the pan, stirring constantly. Strain the custard into a clean container and let cool to room temperature. Cover and refrigerate overnight. (This may be done 1 day in advance.).
3. To make the caramel: lightly oil six 4-ounce ramekins or custard cups. Combine all the caramel ingredients in a small pan. Cook over medium heat, stirring occasionally, until the sugar turns a light amber color, about 10 to 12 minutes. Pour an 1/8-inch layer of caramel into the bottom of each prepared ramekin or custard cup.
4. To make flans: Preheat the oven to 325°F Place the ramekins or cups in a deep baking pan. Carefully pour the custard into the ramekins or cups.Add warm water halfway up the sides of the ramekins or cups. Bake for 25 to 30 minutes, or until the edges have set and a nickel-sized spot in the center jiggles slightly when a flan is shaken. Remove the baking pan from the oven and remove the flans from the baking pan.
5. Let cool completely. Place in the fridge at least 6 hours or over night.
6. Tip each flan out of the ramekin or cup onto a dessert plate and garnish with strawberries and mint.
Title: Gold Rush Peanut Butter Cake
Ingredients:
- 1 unsalted butter
- 2 unsalted butter
- 1 creamy peanut butter
- 2 creamy peanut butter
- 3 brown sugar
- 4 eggs
- 3 all-purpose flour
- 4 1/2 baking powder
- 3/4 salt
- 1 1/2 milk
- 1 1/2 vanilla
- 1 cream cheese
- 1 powdered sugar
- 1/2 creamy peanut butter
- 2 evaporated milk
- 1/2 vanilla
- 1/4 butter
- 1/2 margarine
- 4 butter
- 1 margarine
- 1 powdered sugar
- 1 1/2 crunchy peanut butter
- 1/3 brown sugar
- 1 evaporated milk
- vanilla
Instructions:
1. For cake: In large mixing bowl, cream butter and peanut butter until light and fluffy.
2. Add brown sugar.
3. Mix to blend.
4. Add eggs, one at a time, mixing well after each addition.
5. In a small bowl, combine flour, baking powder and salt.
6. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture.
7. Add vanilla.
8. Pour batter into 3 well greased and floured 9 inch cake pans.
9. Bake in preheated 350ºF oven until cake tests done, about 45 minutes.
10. Cool on wire rack to room temperature before filling and frosting the cake.
11. For filling: Soften margarine and cream cheese at room temperature.
12. Cream together well.
13. Add powdered sugar and continue beating until creamy.
14. Add vanilla and peanut butter.
15. Spread between cooled layers.
16. For frosting: Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil.
17. Remove from heat, add milk, powdered sugar, vanilla, and peanut butter.
18. Beat until creamy.
19. Spread on top and sides of cooled cake after filling.
Title: Devil’s Food Cupcakes
Ingredients:
- 2 cake flour
- 1 baking soda
- 1 1/2 salt
- 1/2 unsalted butter
- 3/4 light brown sugar
- 1 1/2 sugar
- 1/2 eggs
- 3 buttermilk
- 1 1/2 vanilla extract
- 2
Instructions:
1. Preheat oven to 350°; line 3 12-cup muffin tins with cupcake papers; set aside.
2. Sift together the flour, cocoa, baking soda, and salt into a bowl; set aside.
3. In a big bowl, cream the butter (on medium speed) until smooth; add in the sugars and beat 3 minutes until fluffy.
4. Add in the eggs, one at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla.
6. With each addition, beat until the ingredients are incorporated, but do not overbeat.
7. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended.
8. Carefully spoon batter in the cupcake liners, filling ¾ full.
9. Bake 25-30 minutes or until pick comes out clean.
10. Cook cupcakes in tins for 15 minutes; remove from tins and cool completely on wire rack before icing.
Title: Chocolate Chip Caramel Cake
Ingredients:
- 1 vanilla yogurt
- 1 1/2 baking soda
- 4 baking powder
- 1 butter
- 1/2 margarine
- 1 brown sugar
- 1/4 evaporated milk
- 1/3 vanilla extract
- 2 -3 confectioners' sugar
- 1/2 pecans
- 1 shortening
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees and grease and flour a 10" bundt pan.
2. In a large mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes.
3. Stir in chocolate chips.
4. Spread into a well-greased and floured 10" bundt pan.
5. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes, then invert onto a wire rack to cool completely.
7. For topping, combine the butter and brown sugar in a saucepan and bring to a boil, stirring constantly. Boil for 2 minutes.
8. Stir in milk and vanilla. Return to a boil.
9. Remove from the heat and cool slightly. Add sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts.
10. In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over top.
Title: Shelly's Pretty in Pink Strawberry 5 Minute Cake - Sugar Free
Ingredients:
- 1 egg
- 3 milk
- 2 canola oil
- 2 strawberry gelatin
- 3 salt
- 1
Instructions:
1. In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, Jello powder, protein powder and salt. Tip dry into wet and stir till combined. Nuke in microwave for 2 minutes (my microwave is getting old and needs 20 seconds added now.) Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
2. Allow to cool. Slice & serve with a squirt of Sugar Free Land o Lakes Whipped Cream & drizzle of Smucker's Sugar Free Strawberry Topping if desired.
Title: Ukrainian Kolechka
Ingredients:
- 1 butter
- 1 margarine
- 1/4 cream cheese
- 2 1/2 vanilla extract
- 1/2 all-purpose flour
- salt
Instructions:
1. Cream butter and cream cheese until fluffy.
2. Beat in vanilla extract.
3. Combine flour and salt; add in fourths to butter mixture, blending well after each addition.
4. Chill dough until easy to handle.
5. Roll dough to 3/8 thickness on a floured surface.
6. Cut out 2-inch circles or other shapes.
7. Place on ungreased baking sheets.
8. Make a"thumb print" about 1/4 inch deep in each cookie.
9. Fill with jam.
10. Bake at 350 F 10 to 15 minutes, or until delicately browned on edges.
Title: Apple Crumble (Known As Apple Cracknell from Sussex Uk)
Ingredients:
- 1 sliced apple
- 1 brown sugar
- 4 crystallized ginger
- 2 1/2 self-raising flour
- 2 butter
- 1 porridge oats
- 1 brown sugar
- ground ginger
Instructions:
1. Preheat overn to 375 degrees or Mark 5.
2. Fill a greased pie dish with thinly slice apples.
3. Sprinkle sugar and chopped ginger over the slices.
4. To make the topping:
5. Rub the butter into the flour and mix in the rest of the dry ingredients.
6. Spread the mixture evenly over the apples.
7. Bake until apples are soft and the topping is golden brown; approximately 25 minutes.
Title: Southern Tea Cookies
Ingredients:
- 4 all-purpose flour
- 1 baking soda
- 2 baking powder
- 2 sugar
- 2 eggs
- 1/2 buttermilk
- 1/2 butter
- 1 vanilla
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl sift flour, baking soda and baking powder together.
3. Add remaining ingredients and blend well.
4. Dough should be soft.
5. Roll dough out onto a floured surface until approximately 1/4-inch thick.
6. Cut dough into desired shapes and place on lightly greased baking sheets.
7. Bake at 350° for 10-12 minutes.
Title: Brown Sugar Rum Glaze
Ingredients:
- 3 butter
- 3 brown sugar
- 3 dark rum
- 2 confectioners' sugar
- 1 evaporated milk
Instructions:
1. In a small pan melt 3 tablespoons butter and 3 tablespoons of brown sugar.
2. Cook 5-8 minutes until bubbly and brown.
3. Add 3 tablespoons dark rum and whisk for about 1 minute.
4. Remove from heat, add 2 cups sifted icing/confectioners' sugar and 1 tablespoons evaporated milk.
5. Pour over cake.
Title: Brownie Pudding Cake
Ingredients:
- 1/2 all-purpose flour
- 1/4 sugar
- 3 baking powder
- 3/4 milk
- 1/4 vanilla
- 1 walnuts
- 1/2 pecans
- 1/4 sugar
- 1/3 boiling water
- 3/4
Instructions:
1. In a medium mixing bowl stir together flour, the 1/4 cup sugar, 1 tablespoon of the cocoa powder, and the baking powder.
2. Add milk, oil, and vanilla.
3. Stir until smooth.
4. Stir in nuts.
5. Transfer batter to an ungreased 1-quart casserole.
6. In a small bowl stir together 1/3 cup sugar and the remaining 2 tablespoon s cocoa powder.
7. Gradually stir in the boiling water.
8. Pour the mixture evenly over batter in casserole.
9. Bake in a 350 degree oven about 30 minutes or until a wooden toothpick inserted near the center of cake comes out clean.
10. Serve Warm.
Title: Hazelnut Cookies (Foundoukia Biscotakia)
Ingredients:
- 2 unsalted butter
- 2 all-purpose flour
- 1 unsalted butter
- 1/4 honey
- 1/3 orange
- 3 eggs
- 3 hazelnuts
- 1/2 walnuts
- 1 ground cloves
- 1 1/2 ground cinnamon
- confectioners' sugar
Instructions:
1. Heat oven to 325.
2. Brush 2 baking sheets with the MELTED butter and dust with flour.
3. Beat the ROOM TEMPERATURE butter and the sugar in a large mixing bowl until pale and creamy, about 5 minutes.
4. Beat in the honey,then the eggs, one at a time.
5. Stir in the cloves, cinnamon, and half of the hazelnuts.
6. If the mixture is not stiff enough to hold its shape, add more or all of the hazelnuts.
7. Place heaping tablespoons of the mixture 2 inches apart on the baking sheets.
8. Pull dough gently up into a cone shape.
9. Bake 20-25 minutes or until firm, but not hard.
10. Transfer to racks to cool.
11. Liberally dust with confectioners' sugar and pile high on a platter.
Title: Cream 'cheese' Frosting
Ingredients:
- 14 margarine
- 1/2 powdered sugar
- 32 vanilla extract
- 3 sea salt
- 1/4 soymilk
- 3
Instructions:
1. Blend softened soy spread and margarine.
2. Add sugar and vanilla and non-dairy milk until smooth.
Title: One-Bowl Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1/2 baking soda
- 2 baking powder
- 1 salt
- 1/2 buttermilk
- 1 eggs
- 1 hot water
- 2
- 1
Instructions:
1. In a large bowl, combine dry ingredients.
2. Stir in oil, buttermilk, and eggs.
3. Add water and stir until combined.
4. Pour into a greased 13x9x2-inch baking pan. Bake at 350 degrees for 35-38 minutes or until toothpick inserted in the middle comes out clean.
5. Cool completely.
6. Frost as desired.
Title: Pub Cake
Ingredients:
- 1 butter
- 2 margarine
- 2 brown sugar
- 3 eggs
- 1 flour
- 1/2 cinnamon
- 1/2 clove
- 1/2 allspice
- 1 salt
- 1 baking soda
- 1 1/2 dates
- 2 beer
Instructions:
1. Cream butter and brown sugar.
2. Add eggs and mix.
3. Mix together dry ingredients, nuts and dates.
4. Add to butter mixture alternately with beer; mix well.
5. Bake at 375 degrees for about 1 hour in a greased 10-inch tube pan or a 13 x 9-inch pan.
Title: Butter Cookies
Ingredients:
- 1 sugar
- 1 butter
- 1/4 salt
- 1 egg
- 2 1/2 flour
- 1 vanilla
Instructions:
1. Cream sugar and butter.
2. Add remaining ingredients and mix well.
3. Roll dough into balls the size of walnuts.
4. Place on ungreased baking sheet (s).
5. Flatten balls slightly with your hand, then with a fork.
6. Bake at 350 for 8-10 minutes until slightly browned.
7. Remove from baking sheets and place on rack to cool.
8. ***Sprinklewith colored sugar at Christmas time for that festive touch!
Title: Snicker Salad
Ingredients:
- 6 apples
- 3 Cool Whip
- 1
Instructions:
1. slice all snicker bars into pieces and then place in bowl.
2. then cut apples into little pieces (Best if you use apple cutter and then cut from there) put cool whip in the bowl (You'll maybe need more then one container depends on servings) Stir (you can add decoration on top with more snicker slices).
3. ENJOY.
Title: Caramel Mud Cake (Gluten-Free)
Ingredients:
- 250 butter
- 1 brown sugar
- 1 milk
- 1/2 white chocolate chips
- 1 port wine
- 1/3 baking powder
- 1/3 baking soda
- 2 eggs
- 1
- 3
Instructions:
1. In a saucepan add butter, brown sugar, milk, white chocolate chips, caramel essence, port, caramel topping; melt and mix until combined.
2. Allow to cool slightly.
3. Add all the remaining ingredients.
4. Pour into lined tin and cook on 160C for 40- 45 minutes.
Title: Sweet Baked Tomato (dessert)
Ingredients:
- 4 tomatoes
- 1/2 currants
- 1/2 walnuts
- 1/4 dried cranberries
- 2 1/2 honey
- 2 fresh lemon juice
- 1/2 ground cinnamon
- 1/4 ground ginger
- 1 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Slice tops off tomatoes and remove insides, leaving shells intact.
3. Turn shells upside down and drain on paper towels.
4. Mix together rest of ingredients except apple juice.
5. Stuff tomatoes with this mixture.
6. Put tomatoes in a deep baking dish and pour the apple juice in bottom.
7. Bake for 30 minutes.
8. Remove tomatoes with slotted spoon and chill.
9. Reduce apple juice on top of stove until it becomes syrupy, then chill.
10. Spoon sauce over tomatoes when serving.
Title: Simple Shortbread
Ingredients:
- 1 butter
- 1/2 sugar
- 1 3/4 white flour
- 1/4 cornstarch
- 1 vanilla extract
Instructions:
1. Pre-heat oven to 350°.
2. Cream together the sugar, butter, and 1 tsp of vanilla.
3. Slowly add in your flour and cornstarch. Mix well.
4. If needed, work the mixture together with your hands.
Title: Spiced Crackle Cookies
Ingredients:
- 1/2 unsalted butter
- 1 granulated sugar
- 1/4 molasses
- 1 egg
- 2 all-purpose flour
- 3/4 baking soda
- 1/4 salt
- 1 ground ginger
- 1/2 ground cinnamon
- 1/4 white pepper
- 1 crystallized ginger
- 3/4 confectioners' sugar
Instructions:
1. In a large bowl, beat together butter, sugar and molasses on medium speed, until blended. Beat in egg until blended, scraping down side of bowl.
2. Sift together flour, baking soda, salt, ground ginger, cinnamon and white pepper in clean bowl. Add butter mixture; beat on low speed until blended. Stir in crystallized ginger. Cover, refrigerate 1 hour.
3. Heat oven to 350. Lightly coat 2 large baking sheets with non-stick cooking spray.
4. Place confectioners' sugar in bowl. Dust hands lightly with flour. Roll pieces of dough into 1-inch balls, using about 2 teaspoons per ball. Immediately roll ball into confectioners' sugar to completely coat. Place on prepared baking sheets at least 2 inches apart.
5. Bake at 350 for 12 minutes or until cookies have expanded and flattened; the tops will be covered with cracks. Let cookies cool on baking sheets, on wire rack 2 minutes. Transfer cookies directly to racks; let cool completely. Store in airtight container.
Title: Pumpkin Pie Squares
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 quick-cooking oats
- 1 1/2 brown sugar
- 1/2 salt
- 3/4 butter
- 1 egg
- 3/4 brown sugar
- 3 eggs
- 3 canned pumpkin puree
- 1 1/2 cinnamon
- 3/4 ginger
- 3/4 nutmeg
- 1 evaporated milk
- 3/4 pecans
- 12 pecan halves
Instructions:
1. To make the base, combine flour, oatmeal, sugar and salt in a food processor.
2. Add the butter; process until the mixture resembles coarse crumbs.
3. Transfer the mixture to a medium bowl; stir in the egg.
4. Measure 1-1/2 cups of the oatmeal mixture; set aside for the topping.
5. Gently pat the remaining oatmeal mixture into a 13" x 9" baking dish.
6. Bake at 350 degrees F for 20 minutes or until golden and firm.
7. To make the filling, beat together the sugar and eggs in a medium bowl.
8. Beat in the pumpkin, cinnamon, ginger and nutmeg until the mixture is smooth; beat in the milk.
9. Pour over the base.
10. To make the topping, combine the reserved oatmeal mixture and chopped nuts in a small bowl.
11. Sprinkle the mixture evenly over the pumpkin filling.
12. Bake at 350 degrees F about 30 minutes or until the centre is set.
13. Let cool in the pan before cutting into squares.
14. Top each square with a pecan half.
15. Serve as is or top with whipped cream.
Title: Bread Pudding
Ingredients:
- 1 milk
- 2 butter
- 1/4 sugar
- 2/3 eggs
- 3 cinnamon
- 2 nutmeg
- 1/2 vanilla
- 1 berries
- 1/2 chocolate chips
Instructions:
1. Set oven to 350* F.
2. Cut or tear bread into roughly equal-sized pieces and place into a well-buttered casserole. Sprinkle on raisins, berries or choc. chips, if desired.
3. In a medium saucepan, heat milk and butter, stirring until butter is melted.
4. Remove pan from heat and let cool slightly; add sugar, eggs, cinnamon, nutmeg and vanilla, whisking (or mixing with a hand-mixer) as you add.
5. Pour milk mixture over bread and bake until the pudding is set, 45-50 minutes.