lumicero/recipes-ing2inst huggingface dataset:
Title: Oreo Funfetti Marshmallow Cookies
Ingredients:
- 1 plain flour
- 1/2 cocoa powder
- 1/3 bread flour
- 1 cornflour
- 1 salt
- 1 baking soda
- 3/4 mini marshmallows
- 3/4 unsalted butter
- 1/3 eggs
- 1/2 caster sugar
- 3/4 light brown sugar
- 2 vanilla extract
- 1/2
- 1
- 1/4
Instructions:
1. No need to preheat the oven yet, this dough needs to chill.
2. Place the three flours, cocoa powder, salt and baking soda into a medium sized bowl and stir until combined.
3. Add in mini marshmallows, crushed Oreo's, sprinkles and chocolate buttons and stir until all are covered in flour.
4. Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on med-high speed.
5. Add in eggs and vanilla, scraping sides as necessary, and mix until well combined and smooth, 1 min on med-high speed.
6. Add in melted chocolate and 1tbsp of the flour mix and mix on low until combined.
7. Tip in the rest of the flour mix and combine on low until a dough forms.
8. Tip dough into a medium sized bowl, cover with cling film and place in the fridge for at least 6 hours, overnight if possible.
9. Once chilled, preheat the oven to 350F and line 3 baking trays.
10. Using a 1.5tbsp cookie scoop, place dough balls on trays, 2 inches apart. Flatten dough balls ever so slightly with your hand to stop them rolling off.
11. Place in the oven for 9-10 minutes, until risen slightly, soft in the middle, but a little drier around the edges.
12. Leave to cool on the trays completely.
13. Once cool, cookies will keep in an airtight container, at room temperature, for a week.
Title: Signora Bimbi's Double Dark Chocolate Torta
Ingredients:
- 7 bittersweet chocolate
- 3 unsalted butter
- 5 ground cinnamon
- 2 1/2 vanilla extract
- 1 sugar
- 1 1/3 salt
- 1/4 instant espresso coffee powder
- 2 water
- 3 eggs
- 5 unbleached all-purpose flour
- 1/3 bittersweet chocolate
- 4
Instructions:
1. Preheat oven to 350°F; butter and flour a shiny 9-inch springform pan.
2. Put the first quantities of chocolate (bittersweet and unsweetened) and the butter together in a medium-sized microwave safe bowl. Melt for 3 to 4 minutes at medium power. Check by stirring. Chocolate holds it shape when microwaved. Or melt in a heatproof bowl over simmering water.
3. Mix the espresso into the hot water until dissolved.
4. With a whisk, beat together the cinnamon, vanilla, sugar, salt, espresso, and eggs until creamy.
5. Stir in the flour to thoroughly blend.
6. Then blend in the chocolate/butter mixture until smooth.
7. Stir in the broken-up chocolate bar.
8. Pour the batter into the springform pan.
9. Bake 25 minutes, or until a knife inserted in the center comes out with a few generous, moist streaks of chocolate.
10. Cool on a rack 30 minutes (you could then wrap the cake and chill it up to 2 days). Serve warm, or at room temperature.
11. A dollop of unsweetened whipped cream actually gives balance to rich, intensely flavored sweets like this cake.
Title: Caramel Brownies
Ingredients:
- 1 butter
- 4 eggs
- 4 granulated sugar
- 2 all-purpose flour
- 1 vanilla extract
- 1 salt
- 1 walnuts
- 1/2 pecans
- 1 evaporated milk
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 13-by 9-inch baking pan.
3. Melt together butter and chocolate in a small saucepan or on top of a double boiler. Let cool slightly.
4. Beat eggs and sugar in a large mixing bowl. Add cooled chocolate mixture. Add flour, vanilla extract, and salt. Stir in nuts, if desired.
5. Pour half the mixture into the prepared baking pan. Bake for 15 minutes.
6. Meanwhile, heat caramels and evaporated milk in a medium saucepan over low heat, stirring, until caramels are melted. Remove brownies from oven and spread caramel mixture over the first layer of brownies. Top with remaining half of brownie batter. Return to oven and bake for 30 minutes.
7. Cool completely. Cut into squares. .
Title: St Clements Syllabub
Ingredients:
- 4 oranges
- 1 lemon
- 3 brandy
- 10 Grand Marnier
- 1
Instructions:
1. Zest half of an orange and half of the lemon. Blanch the zest in boiling water for 2 minutes, then immediately drain, run under cold water and drain again. Set aside.
2. Juice the oranges and the lemon, then place the juices in a small pan. Bring to a hard boil, and continue boiling to reduce the liquid to 3 to 4 tablespoons. Place in a large bowl and leave to cool.
3. When the juice has reached room temperature, add the sugar, cream and brandy or Grand Marnier (if using). Whisk the mixture until it softly holds its shape.
4. Divide mixture between four suitably-sized glass dessert bowls or glasses. Decorate with the orange and lemon zest, and chill in the fridge.
5. Note, syllabub must be consumed within 3 hours of preparing.
6. One, two,three, sing! "Oranges and lemons, say the bells of St Clements; You owe me five farthings, say the bells of St Martins; When will you pay me?, Say the bells of Old Bailey; When I grow rich, say the bells of Shoreditch; When will that be?, say the bells of Stepney; I'm sure I don't know, says the great bell at Bow; Here comes a candle to light you to bed, Here comes a chopper to chop off your head, Chop chop chop chop the last man's head!".
Title: Cereal Pie Crust
Ingredients:
- 6 butter
- 1/2 sugar
- 1/4 cinnamon
- 1/2
Instructions:
1. Roll or grind the breakfast cereal. There should be 1 1/2 cups after crushing.
2. Combine with the melted butter, sugar (if using), and cinnamon.
3. An easy way to form the crust is after mixing to press another pie pan of the same diameter firmly into the dough. When the top pan is removed a crust of even thickness is underneath.
4. Trim any excess that is forced to the top edge.
5. Crumb crusts need not be baked before filling, but if used unbaked, must be first chilled thoroughly or the filling will immediately disintegrate the crust.
6. If baked before filling, they require a 350 degree oven for about 10 minutes. It is best to cool the empty baked shell before filling.
7. Fill a prebaked shell with chiffon fillings, bavarian creams, or gelatin whips topped with sweetened whipped cream, or with custard or fruit filling, which may be covered with a high meringue.
Title: Strawberry Mix up Cake
Ingredients:
- 18 strawberry Jell-O gelatin dessert
- 3 pecans
- 3/4 eggs
- 1 flour
- 4 strawberry
- 2 sugar
- 1
- 1/2
Instructions:
1. Mix strawberries and sugar until sugar is dissolved.
2. Mix remaining ingredients and beat well.
3. Pour into a greased and floured 10" bundt pan.
4. Bake at 350°F for 45 minutes or until done.
5. Serve with whipped cream.
6. I made mine in a 13x9-inch pan and frosted it with Cool Whip.
Title: Chocolate Cone Cupcakes With Cream Cheese Frosting
Ingredients:
- 10 flour
- 1 sugar
- 1 salt
- 1/4 baking soda
- 1/2 butter
- 1/2 margarine
- 1/2 water
- 3 eggs
- 2 buttermilk
- 1/4 vanilla
- 1 cream cheese
- 1/3 powdered sugar
- 1/2 vanilla
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a bowl mix flour, sugar, salt and baking soda.
3. In a saucepan, heat butter, water, and cocoa, stirring constantly until butter is completely melted.
4. Remove from heat and combine with flour mixture.
5. Mix until well blended.
6. Add eggs, buttermilk and vanilla; beat 1-2 minutes.
7. Pour into ice cream cones, filling to about 1-inch from top.
8. Place in muffin tin and bake for 30 minutes (Bake right away so the cones don't get soggy; if you have a problem keeping the cones upright in the muffin tin, tuck a piece of crumpled foil around each filled cone before baking).
9. Mash cream cheese together with powdered sugar.
10. Add the vanilla a little at a time and food coloring if desired; mix thoroughly.
11. Let the conecakes cool before frosting them, so frosting doesn't melt.
12. Top with frosting, and if desired decorate with sprinkles, chopped nuts, chocolate chips, candy pieces, etc.
13. Do not store in an airtight container as the cones will soften.
Title: Cherry Bundt Cake
Ingredients:
- 1 1/2 sugar
- 8 cream cheese
- 1 butter
- 1 1/2 margarine
- 4 vanilla
- 2 1/4 eggs
- 1 1/2 cake flour
- 3/4 baking powder
- 1/2 maraschino cherry
- 1 1/2 pecans
- 2 icing sugar
- milk
Instructions:
1. heat the oven to 325.
2. In a large bowl combine sugar, cream cheese, butter and vanilla and mix till well blended.
3. Add the eggs one at a time and mix well after each one.
4. gradually add 2 cups of the flour with baking powder.
5. Mix well.
6. Toss remaining 1/4 cup of flour with cherries and chopped nuts.
7. Fold into the batter.
8. Grease a 10" bundt pan; pour batter inches Bake 1 hr and 20 minute to 1 1/2 hours test with cake tester.
9. Cool in wire rack for 5 minute then remove.
10. Cool thoroughly.
11. Combine icing sugar and milk, mix well and drizzle over the cake.
12. Garnish with additional cherries and nuts if you like.I have not personally froze this cake but I tend to think it would freeze good.
Title: Toasted Coconut Chocolate Cookies
Ingredients:
- 1 sweetened flaked coconut
- 1 flour
- 1/4 baking powder
- 1 salt
- 1/4 unsalted butter
- 5 granulated sugar
- 1/4 light brown sugar
- 3/4 eggs
- 2 vanilla extract
- 1
- 8
- 6
Instructions:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a silicone liner.
2. Spread 1 cup of the coconut on one of the baking sheets. Toast in oven for 8 to 10 minutes, until fragrant and slightly browned in parts. Cool completely. Place the remaining 2 cups of untoasted coconut in a bowl.
3. Whisk together the flour, cocoa powder, baking powder and salt in a bowl, then whisk in the remaining cup of toasted coconut.
4. Combine the butter and sugars in mixer on low for 2 minutes or until fluffy. Add eggs one at a time, beating on low to incorporate after each addition, then add the vanilla extract. Stop periodically to scrape down the bowl as needed.
5. Add the melted chocolate; beat on low speed until incorporated, then add the flour-coconut mixture, beating until just combined.
6. Stir in chocolate chips until evenly distributed.
7. Scoop 28 to 32 generous tablespoons of the dough onto the baking sheets. Shape each mound into a ball, then roll each one in the bowl of untoasted coconut until evenly coated.
8. Arrange the balls 2 inches apart on the baking sheets. Bake one sheet at a time for 12 to 15 minutes, until the edges are just set but the centers seem raw. Cool completely on the baking sheet before serving or storing.
Title: Cocoa Kiss Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1 vanilla extract
- 1 2/3 flour
- 1/4 cocoa powder
- 1 pecans
- 54 powdered sugar
Instructions:
1. In a large mixer bowl cream butter, sugar and vanilla until light and fluffy.
2. Combine flour and cocoa; blend into creamed mixture. Add nuts; beat on low speed until well blended. Chill dough 1 hour or until firm enough to handle.
3. Preheat oven to 375 degrees F. You'll need ungreased cookie sheets.
4. Mold scant tablespoon of dough around each unwrapped Kiss covering completely. Shape into balls; place on cookie sheet.
5. Bake in preheated oven for 10-12 minutes or until just about set. Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Roll in powdered sugar.
Title: Smuckers Strawberry Angel Cookies
Ingredients:
- 1
- 3/4
- 3
Instructions:
1. HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
2. BEAT together cake mix and preserves at low speed of electric mixer until evenly moistened. Continue to beat 1 minute. Stir in chocolate chips.
3. DROP by rounded tablespoons on prepared baking sheet.
4. BAKE 10-12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely.
5. TIP Store between sheets of wax paper to keep from sticking together.
Title: Trifle
Ingredients:
- 1 mandarin oranges
- 2 raspberries
- 1 Cool Whip
- 1 vanilla pudding mix
- 1
Instructions:
1. Divide cake, oranges and raspberries into thirds.
2. Layer one third into Trifle bowl, make pudding according to pkg directions and pour 1/3 over.
3. Repeat layers.
4. Refrigerate for 24 hours.
5. Just before serving, top with cool whip.
Title: Butter Creme Frosting
Ingredients:
- 1/3 butter
- 1 powdered sugar
- 5 -6 vanilla
- 2 salt
- 1/4
- 3
Instructions:
1. Cream butter.
2. Gradually add sugar and light cream, alternately.
3. Add vanilla and salt.
4. Add melted chocolate for chocolate frosting.
5. Refrigerate for a bit before spreading.
Title: Banana Cheesecake Cream Sandwiches With Cake Mix Crust
Ingredients:
- 3 egg
- 1 butter
- 1/4 cream cheese
- 1 bananas
- 1 confectioners' sugar
- 2 vanilla
- 1 lemon juice
- 1 heavy whipping cream
- 1/2
Instructions:
1. Mix first four ingredients together until dough ball forms. Refrigerate at least 15 minutes. I like to chill it for about an hour.
2. Meanwhile whip together the cream cheese, confectioners sugar, lemon juice and vanilla.
3. Slowly beat in whipping cream and banana pieces until smooth.
4. Refrigerate filling for 15 minutes to an hour.
5. Once crust is done chilling. Roll out on a floured surface to desired thickness.
6. Bake flat on a waxed paper lined cookie sheet for 11-12 minutes.
7. Allow to completely cool.
8. Cut into desired sized squares .
9. Now put your filling on one square and top with another. Wrap individually and freeze.
Title: Choco-Loco Bites
Ingredients:
- 1/2 unsweetened applesauce
- 1/3 water
- 1/3 vanilla extract
- 1 salt
- 3/4 baking powder
- 1
- 1 1/3
- 1/4
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350° (180°C, or gas mark 4).
2. With a mixer, beat the applesauce, water, oil vanilla, cocoa, and sugar until smooth. Add the flour, salt, and baking powder and mix until well combined. Stir in the chocolate chips.
3. Spoon batter into greased mini muffin tins. Do not over-fill.
4. Bake for about 25 minutes, or until brownie is firm around the corners and leaves an indentation when poked in the middle. Let cool completely, then remove from the tin with a small knife or spatula.
5. Frost or dust with powdered sugar if desired.
Title: Quick Fruit and Cheese Dessert
Ingredients:
- 1 cream cheese
- 24 pecan halves
- 1/2 graham cracker crumbs
- 1 sugar
- 1/4 cinnamon
Instructions:
1. Chill the cream cheese until firm enough to handle. Cut crosswise into sixths and lengthwise into fourths (24 pieces).
2. Press a pecan half into the top of each.
3. Mix together the crumbs, sugar, and cinnamon in a shallow bowl or pie plate. Roll cheese squares into crumb mixture to coat well. Chill Again.
4. Serve with assorted cut fruits for dessert.
Title: Chocolate Coconut Shortbread Slice
Ingredients:
- 125 butter
- 1/2 caster sugar
- 1 coconut
- 1 salt
- 1 self-raising flour
- 3 vanilla
- 1 icing sugar
- 1 butter
- 1 coconut
- 1
Instructions:
1. Preheat oven for 300*F.
2. In a bowl, mix butter and caster sugar until creamy.
3. Add self-raising flour, coconut, pinch of salt and mix well.
4. Grease a square slab pan with butter.
5. Press evenly into prepared pan.
6. Bake until the top gets nice and brown color.
7. while baking biscuits base, prepare icing for the top.
8. Mix all icing ingredients well.
9. When biscuits base baked, spread icing mixture all over the top while base is still hot.
10. cool in pan.
11. Cut into pieces and eat!
Title: Gulaman Crunch
Ingredients:
- 1/4 Equal sugar substitute
- 3/4 unflavored gelatin
- 439 coconut milk
- 1 Equal sugar substitute
- 12
- 1 1/2
- 3
Instructions:
1. Combine fruit cocktail syrup with 6 cups water and sugar. Divide into 4. Cook each gulaman bar separately by boiling in this mixture. Stir until gulaman is dissolved. Strain and pour into individual square pan (7" X 7"). Chill until set. Cut into squares.
2. Heat coconut milk and 3 tbsp equal with continuous stirring over low flame for 3 minutes. Cool then chill. Arrange alternate layers of gulaman, pinipig and Fruit Cocktail in individual serving cups. Add 2 tbsp coconut milk and crushed ice. Top with pinipig.
Title: Double Chocolate Cranberry Cookies
Ingredients:
- 3/4 butter
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 3/4 old fashioned oats
- 3/4 all-purpose flour
- 1/4 cocoa powder
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 1/3 dried cranberries
- 1/3 sunflower seeds
- 1/2 white chocolate chips
- 1 icing sugar
- 1 water
- 1/2 vanilla
Instructions:
1. Preheat oven to 350°F.
2. Using a hand mixer, cream together butter and brown sugar in a large bowl. Add the egg and vanilla and beat until thoroughly mixed.
3. In a medium bowl, stir together oats, flour, cocoa powder, baking soda, salt, cinnamon and nutmeg. Slowly add dry ingredients to butter mixture, using the hand mixer set to lowest setting.
4. With a spoon, stir in cranberries, sunflower seeds and chocolate chips. Drop cookie dough by the teaspoonful on a baking sheet lined with parchment paper.
5. Bake cookies for 12 to 15 minutes. Remove from oven and let sit for 2 minutes before removing and placing on a cooling rack. The cooling rack should be on top of a baking sheet or wax paper – something to catch the icing drips.
6. Meanwhile, in a small bowl, mix icing sugar, water and vanilla until smooth. If necessary, add tiny amounts of water until mixture can be drizzled. When cookies have cooled, dip a fork in the icing mixture. Let the icing lightly drizzle over the cookies, moving the fork back and forth above the cookies.
Title: Coffee Creme Brulee
Ingredients:
- 6 egg
- 1 granulated sugar
- 2/3 heavy cream
- 1 3/4 milk
- 1 3/4 instant espresso powder
- 1 1/2 Kahlua
- 2 light brown sugar
- 1/4 raw sugar
Instructions:
1. Preheat oven to 325 degrees.
2. In a bowl whisk together yolks, whole egg, and granulated sugar.
3. In a heavy saucepan heat cream and milk over moderately high heat until mixture just comes to a boil and stir in espresso powder and Kahlua, stirring until powder is dissolved.
4. Add milk mixture to egg mixture in a stream, whisking, and skim off any froth.
5. Divide custard among eight 1/2-cup ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins.
6. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes.
7. Remove ramekins from pan and cool custards.
8. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
9. Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
10. sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes.
11. Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.
12. Chill custards for up to 3 hours.
Title: Peach and Blackberry Shortcakes With Blackberry Cream
Ingredients:
- 2 1/3 flour
- 8 sugar
- 2 1/2 baking powder
- 1/2 fine sea salt
- 1/4 ground nutmeg
- 10 unsalted butter
- 3/4 buttermilk
- 1 blackberries
- 2 sugar
- 2 fine sea salt
- 1/3 blackberries
- 1 sugar
- 2 vanilla extract
- 3/4
- 1 3/4
- 1
Instructions:
1. For shortcakes:
2. Position rack in center of oven and preheat to 400°F
3. Line rimmed baking sheet with parchment paper.
4. Whisk flour, 7 tablespoons sugar, baking powder, salt, and nutmeg in large bowl to blend.
5. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form.
6. Gather dough together; flatten dough on floured work surface to 3/4- to 1-inch-thick round.
7. Using floured 3-inch round biscuit cutter or cookie cutter, cut out rounds. Gather dough scraps and flatten on work surface to 3/4- to 1-inch thickness; cut out additional rounds for a total of 6.
8. Transfer shortcakes to prepared baking sheet.
9. Whisk cream and remaining 1 tablespoon sugar in small bowl to blend. Brush cream mixture over tops of shortcakes.
10. Bake shortcakes until tops begin to brown and tester inserted into center comes out clean, about 25 minutes.
11. Transfer shortcakes to rack.
12. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 5 minutes before assembling.).
13. For filling:
14. Toss sliced peaches, blackberries, sugar, and salt in medium bowl; let stand while preparing blackberry cream.
15. For blackberry cream:
16. Rinse blackberries; moisture will enhance puree.
17. Place in processor. Add sugar; puree until smooth.
18. Strain mixture through fine strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids.
19. Using electric mixer, beat cream and vanilla in large bowl until peaks form. Fold 3/4 cup blackberry puree into whipped cream until incorporated. Reserve remaining blackberry puree for sauce.
20. Cut shortcakes horizontally in half. Place 1 bottom half of each shortcake on each of 6 plates.
21. Spoon filling over each, then generous amount of blackberry cream.
22. Drizzle each with reserved blackberry puree.
23. Cover with top halves of shortcakes and serve.
24. Test-kitchen tip: For the most tender shortcakes, don't overwork the dough. Once you add the liquid, stir until just blended.
Title: Chocolate Intensity
Ingredients:
- 8 bittersweet chocolate
- 12 unsalted butter
- 1 granulated sugar
- 1/2 brewed coffee
- 6 eggs
- 1 vanilla extract
- 1/8 salt
- 6 bittersweet chocolate
- 2/3 heavy whipping cream
- 1 vanilla extract
Instructions:
1. Preheat oven to 350º F. Butter the bottom and sides of a 9-inch round cake pan. Line the bottom with a parchment round and butter the parchment. (If you're using a pan with a removable bottom like a springform, make sure to wrap the pan with 2 or 3 layers of foil.).
2. Place chopped chocolate in a large bowl.
3. In a saucepan over medium-high heat, stir butter, sugar and coffee until the butter is melted and mixture is boiling. Pour the hot mixture over your chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the mixture is smooth.
4. In a medium bowl, whisk the eggs vigorously until blended. Whisk in the vanilla and salt. Slowly add about 3/4 cup hot chocolate mixture to the eggs, whisking constantly. (Tempering the eggs with a little bit of the hot chocolate mixture will prevent "scrambled eggs" when combining the two mixtures.) Add the egg mixture to the hot chocolate mixture and whisk to combine well.
5. Strain the batter through a sieve (to catch any cooked egg bits) and then pour batter into prepared pan. Set cake pan in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the cake pan. Bake for 35-45 minutes, until the center is shiny and set but still a bit jiggly. Transfer cake pan to a cooling rack and cool for 20 minutes.
6. Run a thin knife around the edge of the pan to loosen the cake. Place a cardboard round on top of the pan and invert the cake onto it. Remove pan and carefully remove the parchment paper. Refrigerate the cake for at least 2 hours before glazing with chocolate glaze.
7. Place chopped chocolate in a medium bowl.
8. In a small saucepan, bring the cream to a boil. Remove pan from heat and add the chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth. Gently stir in the vanilla. Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.
Title: Dikadee's Kentucky Pie
Ingredients:
- 3 eggs
- 1 sugar
- 1/2 flour
- 1/2 butter
- 1 pecans
- 1 vanilla extract
- 1 salt
- 1 Bourbon
- 1
Instructions:
1. Combine eggs, sugar, flour and butter and mix until blended.
2. Stir in pecans, chocolate morsels, vanilla, salt and bourbon.
3. Pour into pie crust.
4. Bake at 350 degrees for about 45 minutes or until filling is set and lightly browned.
5. Serve warm. When reheating, allow about 20 seconds per slice in microwave.
Title: Sweet Maple Custard
Ingredients:
- 3 eggs
- 1/2 maple syrup
- 2 salt
- 1/4 nutmeg
- 1/4
Instructions:
1. In a bowl, combine all ingredients and mix well. Pour into 4 individual ramekins. Set ramekins in pan of hot water that comes halfway up sides of ramekins.
2. Bake at 350 degrees about 40 minutes, or until knife inserted in center of custard comes out clean. Serve warm or chilled.