lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate Pineapple Upside Down Cake
Ingredients:
- 12 butter
- 3/4 brown sugar
- 1 crushed pineapple
- 1 maraschino cherries
- 6 white chocolate
- 1 eggs
- 3 vanilla
- 2
Instructions:
1. Preheat oven to 350°F Lighly grease a 13 x 9 inch pan.
2. Melt 6 Tbs butter and stir in brown sugar. Spread mixture on bottom of prepared pan.
3. Drain pineapple as much as you can, reserving the liquid. Pour drained pineapple over sugar mixture.
4. Pat cherries dry and arrange over pineapple.
5. Cut the remaining 6 Tbs butter into pieces. Place butter and chopped white chocolate in a microwave safe bowl and microwave on high for 1 minute. Stir until mixture is smooth.
6. Place the cake mix, 1 cup of the pineapple juice, eggs, vanilla, and melted butter mix into a large mixing bowl.
7. Mix at low speed for 1 minute, scraping sides frequently.
8. Increase speed to medium and beat for 2 minutes longer until batter is well combined and thick.
9. Pour batter over the pineapples and chrries, smoothing wiht rubber spatula.
10. Bake cake until it springs back when lighly pressed, 43-48 minutes/.
11. Remove pan from oven andplace o wire rack to cool for 10 minutes.
12. Run knife around edge of cake and invert onto serving platter so that the cherries and pineapples are on top.
13. Slice and serve warm.
14. Store at room temp up to 3 days.
Title: Apricot Noodle Kugel
Ingredients:
- 16 cream cheese
- 8 sour cream
- 16 eggs
- 6 vanilla extract
- 2 unsalted butter
- 1/2 salt
- 1/2 pecan halves
- 2 brown sugar
- 1
- 3/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9" x 13" baking dish with canola spray, set aside.
3. Boil lightly salted water in a large saucepan, add noodles and cook al dente, about 8 to 10 minutes. Drain noodles and rinse under cold water.
4. While noodles are cooking, beat together the following ingredients in a large bowl: cream cheese (room temp), butter (room temp), sour cream, vanilla extract, eggs and salt. Fold in noodles and blend well.
5. Spread half of noodle mixture in bottom of greased pan; top with one jar of apricot preserves in a thin layer. Repeat with remaining noodles and preserves. Then, sprinkle brown sugar on top, followed by pecans.
6. Bake at 350F for 40-50 minutes until top is golden and slightly crisp. Serve warm.
Title: Bittersweet Chocolate Souffles
Ingredients:
- 10 bittersweet chocolate
- 1/4 unsalted butter
- 5 eggs
- 1/3 sugar
- 1 sugar
- 1 fresh lemon juice
- 1 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Spray eight 3/4 cup ramekins or custard cups with nonstick spray; coat ramekins with sugar, tapping out excess sugar.
3. Stir chopped chocolate and butter in large metal bowl set over saucepan of simmering water until mixture is melted and smooth. Remove chocolate mixture from hear; cool slightly.
4. Using electric mixer; beat egg yolks, 1/3 cup sugar, and cocoa powder in medium bowl until thick ribbons of mixture appear, about 3 minutes. Gently fold into chocolate mixture.
5. Using electric mixer with clean dry beaters, beat egg whites in medium bowl until foamy. Add lemon juice to beaten egg whites and beat until soft peaks form. Fold into chocolate mixture in 3 separate additions. Divide among prepared ramekins.
6. Can be made 1 day ahead. Cover and refrigerate.
7. Bake souffles until puffed above edges but still soft in center, about 18 minutes. (Bake chilled souffles about 20 minutes) Serve immediately with a dollup of vanilla bean ice cream or a dollup of whipped cream.
Title: Banana Cinnamon Cake With Apricot Glaze
Ingredients:
- 4 bananas
- 100 brown sugar
- 100 hazelnuts
- 100 flour
- 50 butter
- 50 canola oil
- 2 eggs
- 1 vanilla extract
- 1 cinnamon
- 1 orange zest
- 2 baking powder
- 3 rum
- 1
Instructions:
1. Mix butter, oil and sugar until fluffy.
2. Add eggs and mix again until of thick texture.
3. Add cinnamon, orange zest and vanilla extract and mix again.
4. Slowly add hazelnuts.
5. Mix baking powder and flour and add to dough.
6. Mash bananas (best using a fork) and add to dough. Mix until soft and creamy.
7. Transfer dough to a buttered cake pan and bake at 175°C for about 35-40 minutes.
8. Glaze: heat jam in a pot or in the microwave oven until liquid.
9. Stain hot jam through a sieve (to avoid chunks on top of the cake).
10. Mix, if desired, with rum.
11. Brush hot cake with apricot mixture and let cool.
Title: Caramel Apple Pudding
Ingredients:
- 5 granny smith apples
- 250 plain flour
- 2 baking powder
- 175 caster sugar
- 200 skim milk
- 150 unsalted butter
- 2 eggs
- 200 light muscovado sugar
- 125 golden syrup
Instructions:
1. Preheat the oven to 180°C Lightly butter a 2.5-litre baking dish.
2. Place apples in the prepared dish.
3. Sift flour and baking powder into the bowl of an electric mixer, add caster sugar, milk, butter and egg, then beat until pale. Spread mixture over the apples.
4. Place muscovado, golden syrup and 300ml water in a saucepan. Stir over medium heat until sugar dissolves, then bring to the boil without stirring.
5. Pour over the pudding batter, then bake for 30-35 minutes or until the top is golden. Serve with cream.
Title: Candied Citrus Peel
Ingredients:
- 3 lemons
- 1/4 oranges
- 1/2 granulated sugar
- water
Instructions:
1. Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith.
2. Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips.
3. Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water.
4. Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny.
5. Spread peel on a sheet of foil to cool, separating the strips.
6. Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.
Title: Pineapple-Sour Cream Pudding Cake
Ingredients:
- 1 baking soda
- 1/2 instant pineapple pudding
- 1 vanilla flavor instant pudding and pie filling mix
- 1 eggs
- 4 sour cream
- 1
- 1/4
Instructions:
1. In a small bowl,combine pineapple with the juice and the baking soda; mix well.
2. In a large mixing bowl, combine remaining ingredients; stir in pineapple.
3. Blend, then beat at medium speed of an electric mixer for 2 minutes.
4. Pour into a greased and floured 10-inch Bundt or tube pan.
5. Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched.
6. Cool in pan about 15 minutes.
7. Remove from pan and finish cooling on wire rack.
8. Dust with powdered sugar.
Title: Double Chocolate Peanut Butter Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 1/2 peanut butter
- 2 eggs
- 1 flour
- 3/4 baking powder
- 1 baking soda
- 1/2 salt
- 1/4
- 7
Instructions:
1. In a bowl, cream together butter, sugar and peanut butter; beat in eggs.
2. Sift together flour, cocoa powder, baking powder, baking soda and salt; mix well with creamed mixture.
3. On piece of waxed paper, form dough into a 2-inch diameter log.
4. Chill, wrapped in waxed paper and foil, for 2 hours.
5. Cut the log into 1/4-inch slices and bake 1 inch apart on ungreased baking sheet in a preheated 350°F oven for 10-12 minutes.
Title: Makrout (Also Maqrood, Makroudh)
Ingredients:
- 200 semolina
- 65 flour
- 80 butter
- 100 warm water
- 2 dates
- 250 cinnamon
- 1 butter
- 1 roasted sesame seeds
- 50 liquid honey
- 200
Instructions:
1. Combine the semolina and flour, add the melted butter. The semolina should be coated with melted butter. Keep aside to rest for at least one hour.
2. Now the filling. If you don’t have store-bought date paste, just blend the dates and maybe add some water. I am speaking from experience when I say that if you are using homemade date paste, put it in the fridge for a while, especially if it looks too runny to you.
3. When the paste is of the right texture, dry roast the sesame seeds in a pan. Mix the date paste with cinnamon, butter and the sesame seeds.
4. Preheat the oven at 200°C.
5. Take the equivalent of a golf ball of date mixture and roll it into a thin log shape, about 1 /1.5 cm diameter. Repeat will the rest of the date mixture and keep aside.
6. To finish off the dough, add about 1 dl of warm water (or until you see you have the right texture – not too sticky and not too dry) and, if you have it, 2 tablespoons of orange blossom water.
7. Keep kneading until the dough is soft and manageable. Take a handful of the dough and roll it. Place one of the date paste log in the middle and roll the dough over it. Press slightly on the top to flatten it. Cut diamond shapes and decorate the top. If you have the special makrout mold, you can use it, or you can just experiment a little with the pattern. Bake in the oven for about 15 minutes or until golden brown.
8. In the meantime, warm up the honey in a pan and add the orange blossom water (again, if you have it).
9. When the makroutes are ready, pour the honey over them. You can also sprinkle them with sesame seeds if you want.
Title: Cookie and Candy Pizza
Ingredients:
- 1 egg
- 1/3 flaked coconut
- 1 miniature marshmallow
- 1/2 salted peanuts
- 1 flaked coconut
- 1/3
Instructions:
1. Heat oven to 350 degrees (F).
2. In medium bowl, stir cookie mix, oil and egg until soft dough forms.
3. Press in ungreased 12" pizza pan, forming narrow rim around edge of pan.
4. Sprinkle toppings on dough.
5. Sprinkle with coconut.
6. Bake 10 minute.
7. Sprinkle with marshmallows.
8. Bake 10-15 min longer or until marshmallows are lightly browned and cookie is set at edge.
9. Cool completely in pan, about 1 hours.
10. Drizzle with melted chocolate.
11. Cut into 12 wedges.
12. Store tightly covered.
Title: Eclairs
Ingredients:
- 1/2 butter
- 1 margarine
- 1 water
- 1/4 all-purpose flour
- 4 salt
- 1 eggs
- 2 1/2 vanilla instant pudding mix
- 1 milk
- 1/4 confectioners' sugar
- 1 vanilla extract
- 2 butter
- 2 margarine
- 1 confectioners' sugar
- 2 -3 hot water
Instructions:
1. In a saucepan, combine butter and water.
2. Bring to a rapid boil, stirring until the butter melts.
3. Reduce heat to low; add flour and salt.
4. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball.
5. Remove from heat.
6. Add eggs, one at a time, beating well after each addition.
7. With a tablespoon or a pastry tube fitted with a No. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased cookie sheet.
8. Bake at 450° for 15 minutes.
9. Reduce heat to 325°; bake 20 minutes longer.
10. Cool on a wire rack.
11. For filling, combine pudding mix and milk; mix according to package directions.
12. In another bowl, whip the cream until soft peaks form.
13. Beat in sugar and vanilla; fold into pudding.
14. Fill cooled shells. (Chill remaining pudding for another use.)
15. For icing, melt chocolate and butter in a saucepan over low heat.
16. Stir in sugar.
17. Add hot water until icing is smooth and reaches desired consistency.
18. Cool slightly.
19. Spread over eclairs.
20. Chill until serving.
Title: Fruit & Honey With Cashew Cream - 2-Qt Pressure Cooker
Ingredients:
- 2 water
- 1/4 honey
- 1/2 raisins
- 1/2 carrot
- 1 ground cinnamon
- 1/4 lemon rind
- 2 arrowroot
- 1 cashews
- 1/2
Instructions:
1. In a 2-quart or larger pressure cooker, add water and honey. Allow to come to a simmer over medium-high heat.
2. Add dried fruit, raisins, carrots, cinnamon and lemon rind.
3. Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 5 minutes.
4. Remove from heat and use Touch Method (using wooden spoon to depress button) or Automatic Release Method (turning knob on Duromatic Top Knob). (For other manufacturers, follow their favored quick release method.).
5. Remove fruit with a slotted spoon.
6. Add arrowroot to remaining liquid, and stir to mix.
7. Place cashews and thickened liquid in the bowl of a food processor or Vitamix and process until ingredients are smooth.
8. Serve fruit in bowls topped with cashew cream.
Title: Peanut Butter Cake With Marshmallow Frosting (Or Cupcakes)
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 vanilla extract
- 1 eggs
- 3 all-purpose flour
- 2 1/2 baking powder
- 3 sour cream
- 1 milk
- 1 unsalted butter
- 1 1/2 marshmallow cream
- 4 vanilla extract
- 1 milk
- 1 powdered sugar
- 2 roasted peanuts
- 1
Instructions:
1. Cake:
2. Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper. (Or, line cupcake pans with paper liners).
3. In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
4. In separate bowl, whisk together dry ingredients.
5. Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
6. Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans. (Or, fill cupcake cups 2/3 full).
7. Bake for 15-20 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
8. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
9. Frosting:
10. In large mixing bowl, beat butter until creamy. Add marshmallow creme, milk and vanilla extract and mix well. Slowly add powdered sugar a little at a time, mixing well after each addition. Add additional powdered sugar, if needed, to reach desired consistency.
11. Frost cake or cupcakes. Sprinkle with chopped peanuts.
Title: Cookie Dough With Variations
Ingredients:
- 1/2 Crisco shortening
- 1/2 butter
- 1 light brown sugar
- 1/2 white sugar
- 1/2 baking soda
- 2 eggs
- 1 vanilla
- 2 1/2 all-purpose flour
Instructions:
1. In a mixing bowl; beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds.
2. Add in the sugars and baking soda; beat until fluffy.
3. Add in eggs and vanilla; beat until well combined.
4. Beat in flour.
5. Use immediately, or cover and chill for up to 24 hours (dough may be placed in a freezer bag and frozen for up to 6 months.
6. Thaw out overnight in refrigerator before baking).
7. Drop by slightly rounded tablespoon 2-inches apart onto ungreased cookie sheet.
8. Bake at 375°F for 10-12 minutes or until edges are light brown.
9. Cool on wire racks.
10. FOR PEANUT BUTTER BUDDIES: Add 1/2 cup peanut butter with the eggs and vanilla, after flour, stir in 2 cups Reeses Pieces into dough.
11. FOR SUPER-CHUNK CHIPPERS: Sir in 1 cup coarsely chopped semi-sweet chocolate, 1 cup coarsley chopped milk chocolate, and 1-1/2 cups chopped pecans into dough Drop dough from 1/4 cup measuring cup, about 4-inches apart onto cookie sheet; flatten cookies slightly with a spoon Bake for 13-15 minutes or until edges are light brown.
Title: Slow-Cooker Pumpkin Pie Pudding
Ingredients:
- 15 pumpkin
- 12 evaporated milk
- 3/4 sugar
- 1/2 buttermilk baking mix
- 2 eggs
- 2 butter
- 1 pumpkin pie spice
- 2 vanilla
Instructions:
1. Mix together all ingredients except whipped cream. Pour into greased slow cooker.
2. Cover and cook on Low 6-7 hours, or until thermometer reads 160 degrees.
3. Serve in bowls topped with whipped cream.
Title: Bulgarian Orehovki- Little Pecan Cookies
Ingredients:
- 2 pecan pieces
- 1 salt
- 1 vanilla
- 1/2 cinnamon
- 1 brown sugar
- 3
Instructions:
1. Beat the egg white with the salt using electrical mixer until stiff.
2. Stir in with a spoon the rest of the ingredients . Spoon the mixture on greased cookie sheet or parchment paper.
3. Bake at 355F (180C) for about 10 minute This batch makes 16-20 cookies.
4. Enjoy!
Title: 4-Ingredient Dump Cake
Ingredients:
- 1 cherry pie filling
- 1 pineapple chunks
- 1 pineapple tidbits
- 1 butter
Instructions:
1. Dump the cherry pie filling in a 9x13 pan then dump the pineapple with the juice on top (DO NOT MIX TOGETHER) then dump the yellow cake mix on top evenly.
2. (DON'T STIR TOGETHER).
3. Then pour the melted butter on top.
4. Bake for an about 50-60 minutes at 350F until done.
Title: Banana Apple Soup
Ingredients:
- 5 apples
- 5 bananas
- 5 1/3 banana pepper
- 1/2
Instructions:
1. put ingrediants into medium pot.
2. simer for 2 hours at medium heat.
3. serve warm.
Title: Died-And-Went-To-Heaven Chocolate Cake
Ingredients:
- 1 3/4 all-purpose white flour
- 1 white sugar
- 3/4 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1 buttermilk
- 1/4 light brown sugar
- 1 eggs
- 2 canola oil
- 1/4 vanilla extract
- 2 strong black coffee
- 1 confectioners' sugar
- 1 pure vanilla extract
- 1/2 buttermilk
- 1 -2
Instructions:
1. Preheat oven to 350°F
2. Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
3. In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin).
4. Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
5. TO MAKE ICING:.
6. In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving platter, and drizzle the icing over the top.
Title: Awesome Cream Cheese Frosting
Ingredients:
- 12 cream cheese
- 1/2 powdered sugar
- 4 butter
- 1 vanilla extract
Instructions:
1. Melt butter in microwave for 1 minute.
2. With hand mixer, mix cream cheese, and butter.
3. Add half of powdered sugar and vanilla extract, mix well and add rest of powdered sugar(THIS COULD GET A LITTLE MESSY).
4. Cover and chill in refrigorator for an hour.
5. Take out and spread on slightly warm cake or cupcakes.
Title: Almond Créme Custard With Raspberries
Ingredients:
- 3 brown sugar
- 2 Splenda granular
- 2 evaporated milk
- 1 eggs
- 2 Amaretto
- 4 fresh raspberries
- frozen unsweetened raspberries
Instructions:
1. Combine brown sugar or splenda and milk in a heavy saucepan; cook over medium heat until mixture is hot.
2. Gradually stir about 1/4 of hot mixture into eggs; add to remaining hot mixture, stirring constantly.
3. Cook, stirring constantly, about 3 minutes or until mixture thickens.
4. Remove from heat; stir in Amaretto or almond extract and feshly ground almonds.
5. Cover with plastic wrap and place directly onto the pudding(so no skin will form).
6. Chill for about 1 hour or until well chilled.
7. Sppon raspberries into serving dishes; stir custard with wire whisk and spoon over raspberries.
Title: Peaches 'n Custard for 2
Ingredients:
- 1/2 prepared vanilla pudding
- 2 currant jelly
- 1
Instructions:
1. Mix pudding and orange juice; chill.
2. Divide peach slices beween 2 dessert dishes.
3. Spoon pudding mixture onto peaches and top each serving with 1/2 teaspoon jelly.
4. (Use the individual size pudding, chilled).
Title: Would You Like S’more?
Ingredients:
- 1 graham crackers
- 1 mini marshmallows
- 1 chocolate chips
Instructions:
1. Pre-heat oven on broil (high heat) with baking rack second rack down from the top.
2. Line a cookie sheet with parchment paper.
3. Place one sleeve of graham crackers(broken in half) side by side in rows without any gaps.
4. Next, spread the mini-marshmallows evenly across the graham crackers and top them off with chocolate chips.
5. Place the cookie sheet in the oven with the door slightly cracked. Broil for approximately 5-10 minutes carefully watching them so they don’t burn.
6. Remove the cookie sheet from the oven when the marshmallows have nice golden brown edges.
7. Add the remaining sleeve of graham crackers on top of the broiled smores and line them exactly like the first sleeve and press each one down gently. Allow them to cool for a few minutes and serve.
8. Each cookie should pull away perfectly hot or cold.
9. Note:
10. If you would like to serve these as regular cookies, allow the smores to cool for at least an hour. Pull each cookie apart and serve. Graham crackers will be nice and crunchy and the marshmallow filling will be firm but chewy. The chocolate will be hardened but tastes great!
Title: Hawaiian Punch Cake Recipe
Ingredients:
- 1 water
- 1/4 eggs
- 4 coconut
- 1 French vanilla instant pudding
- 1 cream cheese
- 1 confectioners' sugar
- 1/2 crushed pineapple
- 3
- 2 1/2
- 2
Instructions:
1. Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut.
2. Pour into greased and floured 10-inch tube pan; bake at 325ºF. for 1 hours Cool completely before frosting.
3. Frosting: Combine cream cheese with confectioners' sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.
Title: Chocolate-Orange Mousse
Ingredients:
- 1 skim milk
- 1 1/4 fat-free chocolate flavor instant pudding and pie mix
- 3/4 pecans
- 1
- 2
Instructions:
1. In a medium mixing bowl combine dessert topping mix and 1/2 cup of the milk.
2. Beat with an electric mixer on high speed about 2 minutes or until mixture forms stiff peaks (tips stand straight). Set aside 1/4 cup of the whipped topping.Add the remaining milk, thawed concentrate, and pudding mix to remaining topping.
3. Beat on low speed just until mixed.
4. Beat on medium speed about 2 minutes more or until well mixed.
5. Spoon the mixture into 6 dessert dishes.
6. Cover and chill about 10 minutes or until set. To serve, top with reserved whipped topping, chopped pecans, and if desired, orange peel strips.
Title: Cinnamon Apple Crisp
Ingredients:
- 1 golden brown sugar
- 1 ground cinnamon
- 3 1/2 granny smith apples
- 1 all-purpose flour
- 1 sugar
- 1 unsalted butter
Instructions:
1. Preheat oven to 450°F Butter 13x9x2-inch glass baking dish. Combine brown sugar and cinnamon in large bowl. Add apples and toss to coat. Transfer apple mixture to prepared dish.
2. Combine flour, 1 cup sugar and butter in medium bowl. Using pastry blender or fingertips, blend ingredients until coarse meal forms. Spread flour mixture evenly over apples.
3. Bake crisp 20 minutes. Reduce oven temperature to 350°F Bake crisp until apples are tender and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving.
Title: Kue Lumpur (Indonesian Mud Cake)
Ingredients:
- 75 margarine
- 250 butter
- 150 water
- 100 flour
- 1/4 sugar
- 1 salt
- 6 vanilla
- 450 eggs
- 100 coconut cream
- 100 raisins
- coconut
Instructions:
1. * Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.
2. * Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.
3. * Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.
4. * Cover again and continue cooking for about 5 minutes. Unmold and serve.
Title: Cinnamon Blueberry Crumble
Ingredients:
- 6 butter
- 21 flour
- 1/4 brown sugar
- 1/2 pecans
- 1/2
- 1
Instructions:
1. Remove rolls from pan.
2. Spray pan with non-stick cooking spray and replace rolls.
3. Spread blueberry pie filling evenly over and between rolls.
4. Combine butter, flour, brown sugar and pecans and sprinkle over pie filling.
5. Bake at 350°F 45-50 minutes.
6. Drizzle with cream cheese frosting while still warm.