lumicero/recipes-ing2inst huggingface dataset:
Title: The Healthy Pie Crust
Ingredients:
- 3/4 whole wheat pastry flour
- 3/4 unbleached flour
- 1/4 salt
- 1
- 1/2
Instructions:
1. Stir the flours together in a small bowl and freeze for one hour. Freeze the oil in a separate container for an hour also. Remove both from freezer and mix the oil into the flour until it makes a crumbly dough.
2. Stir the salt into the ice water and mix the water into the dough. Mix only enough to bind the dough. If it's too dry, add more water, a little at at time.
3. I found it easiest to simply place the ball of dough into the pan, and squish it around with my hand -- Bake as directed for whatever recipe your using.
Title: Strawberries & Grand Marnier
Ingredients:
- 2 strawberries
- 3 Grand Marnier
Instructions:
1. Mix strawberries and Grand Marnier in a small bowl.
2. It may be necessary to add sugar if the strawberries are not sweet enough.
3. Let the strawberries sit at room temperature for several hours.
4. Stir periodically.
Title: Very Lemon Cake With Lush Lemon Frosting
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 unsalted butter
- 1 1/2 sugar
- 1 lemon peel
- 3 eggs
- 2/3 lemon juice
- 2 vanilla extract
- 1 cream cheese
- 8 unsalted butter
- 1/2 lemon peel
- 1/2 powdered sugar
- 2
- 4
Instructions:
1. Heat oven to 350. Spray 13x8 pan with cooking spray. Whisk flour, baking powder & soda, and salt in medium bowl.
2. Beat 3/4 c butter and sugar in large bowl at medium speed 4 minutes or until light and fluffy. Beat in 1 Tbs lemon peel. Add eggs one at a time, beating well after each addition. Combine milk, lemon juice and vanilla in small bowl. At low speed, beat in flour mixture in 3 parts alternately with milk mixture just until blended, beginning and ending with flour mixture.
3. Spread batter in pan. Bake 35-40 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
4. Beat cream cheese, 1/2 cup butter, lemon curd and 2 Tbs lemon peel at medium speed 2 minutes or until smooth. Slowly add powdered sugar; beat 2 minutes or until light and fluffy. Spread frosting over cake. Cover and refrigerate. Serve at room temperature. Store in refrigerator.
Title: Better Than Sex Cake (Dairy)
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 1/2 eggs
- 1 sour cream
- 3 chocolate chips
- 1 pecans
- 6 German chocolate
- 1
- 1/2
Instructions:
1. Mix together the cake mix, pudding mix, water, oil, eggs and sour cream.
2. Beat 2 minutes on medium.
3. Fold in the rest of the ingredients.
4. Pour into 3 greased and floured round cake pans.
5. Bake at 350°F for 35 minutes.
6. Frost with Better Than Sex Frosting (Recipe #136960).
Title: Wacky Chocolate Cake
Ingredients:
- 1 1/2 flour
- 3/4 sugar
- 3 baking soda
- 1 salt
- 3/4 vanilla
- 1 butter
- 5 vinegar
- 1 cold water
- 1
Instructions:
1. Mix all dry ingredients in a 9x9 clear pyrex pan. I use a whisk which I find reduces the accidents of spilling over the edge of the pan. Lift the pan and ensure that all ingredients are well mixed.
2. Create 3 wells in the mix and pour vanilla, butter and vinegar into one each. Pour water over all and mix well. Again lift the pan to make sure that all dry ingredients are mixed into the liquid.
3. Bake for 30-40 mins at 350 until toothpick comes out clean.
Title: Fresh Apple Cake
Ingredients:
- 3 -4 cooking apples
- 2/3 granulated sugar
- 1 cinnamon
- 1 flour
- 2 butter
- 2 margarine
- 1 lemon juice
- 3 eggs
- 1/3 water
- 1 1/4
Instructions:
1. Line a 9x13" cake pan with waxed paper; spray with cooking spray.
2. Peel, core, and slice apples; arrange in bottom of prepared pan.
3. Mix sugar, flour and cinnamon; sprinkle over apples.
4. Mix melted butter and lemon juice; drizzle over apples.
5. Place dry cake mix, oil, eggs, and water in a large bowl and blend according to cake pkg.
6. directions.
7. Turn batter into pan and spread evenly over the apples.
8. Bake at 350 degrees for 45-50 minutes.
9. Turn out onto large serving dish or cookie sheet IMMEDIATELY; removed waxed paper.
10. Can be eaten warm or cooled with whipped topping or ice cream.
Title: Yellow Sheet Cake With Chocolate Frosting
Ingredients:
- 1 flour
- 1/2 butter
- 1 nonfat sour cream
- 1 1/2 sugar
- 2 vanilla extract
- 1/2 egg substitute
- 2 flour
- 1 baking soda
- 1/2 salt
- 3/4 low-fat buttermilk
- 1/2 fat free cream cheese
- 1/4 butter
- 1 vanilla extract
- 1/3 fat-free evaporated milk
- 1 -2 salt
- 1/8 powdered sugar
- 3
Instructions:
1. Preheat oven to 350°.
2. Coat bottom only of a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside. (If you plan to serve the cake straight from the pan instead of unmolding it, you can skip the wax paper step.).
3. Cake: Stir 1/2 cup butter and sour cream with a whisk until well blended.
4. Add granulated sugar and 2 teaspoons vanilla; beat at medium speed 3 minutes or until well blended.
5. Add egg substitute; beat 2 minutes or until well blended.
6. Stir 2 cups flour, baking soda, and 1/2 teaspoon salt well with a whisk.
7. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
8. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles.
9. Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in pan 10 minutes on a wire rack; remove from pan.
11. Carefully peel off wax paper; cool completely on wire rack.
12. Frosting: Beat the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla at high speed until fluffy.
13. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended.
14. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy.
15. Gradually add remaining 1 1/2 cups powdered sugar.
16. Place cake on a serving platter. Spread frosting over top and sides of cake.
17. Store cake loosely covered in the refrigerator.
Title: Dipped Peanut Butter Cookies
Ingredients:
- 1 creamy peanut butter
- 1 sweetened condensed milk
- 1 egg
- 1 vanilla extract
- 2 Bisquick
- 8 shortening
- 1
Instructions:
1. In a mixing bowl, combine peanut butter, milk, egg and vanilla; beat until smooth.
2. Stir in biscuit mix; mix well.
3. Cover and refrigerate for 1 hour.
4. Shape into 1" balls and place 1" apart on ungreased baking sheets.
5. Flatten each ball with the bottom of a glass.
6. Bake at 350 for 8-10 minutes or until golden brown.
7. Cool on wire racks.
8. In a small saucepan over low heat, melt the chocolate chips and shortening.
9. Dip each cookie halfway into chocolate; shake off excess.
10. Place on waxed paper-lined baking sheets to harden.
Title: Monkey Bread
Ingredients:
- 3 sugar
- 1 cinnamon
- 1 pecans
- 1 brown sugar
- 1 butter
- 1/2 margarine
Instructions:
1. Grease bundt pan.
2. Cut biscuits into quarters.
3. Mix sugar and cinnamon together and shake biscuits in sugar mixture.
4. Put one layer of pecans, a layer of biscuits, and continue layering until all ingredients are gone.
5. Hint: End with pecans for a better finishing layer.
6. Melt brown sugar and butter together and pour over the dish.
7. Bake in 325 degree oven for 30 - 35 minutes.
8. Enjoy!
Title: Vanilla Pudding
Ingredients:
- 1/3 sugar
- 2 cornstarch
- 1/8 salt
- 2 milk
- 2 butter
- 1 vanilla
- 1
Instructions:
1. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk.
2. Cook over medium heat until mixture boils and thickens, stirring constantly.
3. Boil one minute.
4. In small bowl, blend about 1/3 of hot mixture into egg yolks.
5. Return yolk mixture to hot mixture; blend well.
6. Cook until mixture bubbles, stirring constantly.
7. Remove from heat; add butter and vanilla.
8. Cool slightly before serving.
9. Store in refrigerator.
Title: Snickers Pie
Ingredients:
- 2 1/2 all-purpose flour
- 3 granulated sugar
- 16 unsalted butter
- 2 eggs
- 1/4 granulated sugar
- 6 light corn syrup
- 2 unsalted butter
- 2 unsalted peanuts
- 4 creamy peanut butter
- 4 heavy whipping cream
- 1
- 8
- 1
Instructions:
1. Preheat oven 350°. Place rack centre of oven.
2. Combine the flour and sugar well, cut in the chilled butter until it looks like coarse meal, add egg yolks one at a time, combining each well. Add ice water as needed to make a stiff come away from the bowl sides dough. Wrap with saran and flatten and chill for one hour until firm enough to roll out. Roll on floured board to a 15-inch circle then place in a 10-inch springform pan. Lifting and pressing into place but not stretching along bottom and up sides of pan. Trim excess off top.
3. Chill while preparing the filling.
4. Filling: Beat the eggs in a large mixer bowl at low speed until well blended. Gradually add in the granulatd sugar in a stream while beating. Add the syrup and melted butter and keep beating until blended.
5. Peanut layer: Place the peanuts evenly in the bottom of the chilled crust. Pour half the filling over top and let set for 10 minutes. Top with the remaining filling easily pouring and making sure all peanuts are covered.
6. Bake 35 minutes and then cover with foil.
7. Continue to bake for another 30 minutes to 45 minutes -- until the sides are set but the centre is still slightly jiggily.
8. Remove from oven and let cool one hour on a wire rack.
9. Now after the one hour or so spread the peanut butter over top working from the edges to centre ever so gently.
10. Refrigerate 6 hours or overnight.
11. Spoon carmel sauce over the peanut butter covering it completely.
12. Refrigerate until set one hour or so.
13. Make chocolate ganache:
14. Place chopped chocolate in a bowl.
15. In a saucepot place cream and warm just to a light simmer.
16. Pour cream over chocolate and stir from centre to edge combining so it melts. Cover the surface of the chocolate and chill for an hour until its a spreadable consistency.
17. Using a spatula spread the ganache over the caramel.
18. Refrigerate to set.
19. To cut dip a large knife in hot water and wipe clean, after every slice.
Title: Lime Cottage Cheese Salad A/K/A "green Gunk"
Ingredients:
- 1 crushed pineapple
- 1/2 pecans
- 1 small curd cottage cheese
- 1 miniature marshmallow
- 1/2 - 1 water
- 2 lime Jell-O gelatin
- 1 heavy whipping cream
Instructions:
1. Drain the pineapple very well (if there is any liquid left in the pineapple, the salad won't set up correctly); save the pineapple juice.
2. Add enough water to the reserved pineapple juice to make 2 cups of liquid; place in a saucepan and bring to a boil.
3. Place jello in a large mixing bowl and pour boiling pineapple juice over jello. Stir until fully dissolved.
4. Place bowl in an ice bath for several minutes, then refrigerate until jello reaches honey consistency (DO NOT let it set up firm).
5. While waiting on jello to reach proper consistency, whip whipping cream until peaks form.
6. Also, while waiting on jello, in another bowl, combine cottage cheese, marshmallows, pecans, and pineapple and mix well.
7. When jello reaches proper consistency, remove from refrigerator and whip until light and fluffy and about doubled in size.
8. Fold cottage cheese mixture into jello.
9. Fold whipped cream into jello mixture.
10. Refrigerate for at least one hour, preferably overnight.
11. Refrigerate leftovers (there won't be any!).
Title: Toaster Biscotti
Ingredients:
- 1/4 butter
- 1/4 sugar
- 1 egg
- 1 flour
- 1 milk
- 1
- 1/4
Instructions:
1. Beat butter, sugar and egg in smallb bowl with electric mixer on medium speed until light and fluffy.
2. Stir in flour, cereal, baking powder, dried fruit and milk. Shape dough into a 14x2"-inch log on a greased cookie sheet.
3. Bake at 350 for 30 minutes or until lightly browned. Cool 10 minutes. Using serrated knife, cut log into diagonal slices about 3/4"-inch thick. Freeze on cookie sheet, then place in Tupperware FreezeSmart containers. Store in freezer. When ready to use, simply toast in toaster oven.
Title: Lemon Pound Cake
Ingredients:
- 2 sugar
- 1 eggs
- 4 lemon peel
- 1 salt
- 1/2 all-purpose flour
- 2
Instructions:
1. Preheat oven to 350° F (190°C). Grease and flour 9 x 5-inch (23 x 13-cm) loaf pan; set aside.
2. In a large bowl, beat margarine sticks and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
3. Bake for 1 hour. Cover loosely with aluminum foil and bake for an additional 5 minutes, or until toothpick inserted in centre comes out clean. Cool for 15 minutes on wire rack; remove from pan and cool completely.
Title: Tom's Chocolate Chip Cookies
Ingredients:
- 3/4 butter
- 1 1/4 margarine
- 1 1/4 granulated sugar
- 2 brown sugar
- 3 vanilla
- 4 eggs
- 2 flour
- 1 baking soda
- 2 1/4 salt
- chocolate chips
Instructions:
1. Preheat oven to 350°.
2. Mix butter, sugars, vanilla and 2 eggs in large bowl.
3. Stir in the flour one cup at a time,
4. Add the baking soda and salt.
5. Add the 3rd egg to the mixture.
6. Stir in 2 cups of Swirled Chocolate Chips.
7. Drop dough by balling up in your hand to a small palm size
8. Place any additional chips on top.
9. Bake 15-18 minutes or until light brown.
10. Cool slightly.
11. Remove from cookie sheet. Cool on wire rack or plate.
Title: Strawberry Nut Pinwheel Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1/2 walnuts
- 1
Instructions:
1. In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well/.
2. Combine flour and baking powder; gradually add to creamed mixture.
3. On a lightly floured surface, roll dough into a 14 x 10-in rectangle.
4. Spread jam to within 1/2 inches of edges. Sprinkle nuts over the jam.
5. Roll up jelly-roll style, starting with a side.
6. Wrap in plastic wrap; refrigerate for at least 3 hours or overnight.
7. Unwrap and cut into 1/4-in. slices. Place 1 inches apart on greased baking sheets.
8. Bake at 375°F for 10 to 12 minutes or until lightly browned.
9. Remove to wire racks to cool.
Title: Cherry Delight Cookies
Ingredients:
- 1 sugar
- 3/4 butter
- 1 margarine
- 1 egg
- 3 vanilla
- 1 maraschino cherries
- 1 walnuts
- 1/2 dates
- 1 baking soda
- 1 salt
- 1/4 flour
- 2
Instructions:
1. Mix baking soda, salt and flour together. Set aside.
2. Cream together sugar and butter.
3. Beat in egg, vanilla and food coloring if using.
4. Stir in maraschino cherries (including juice), coconut, nuts, and dates.
5. Add dry ingredients.
6. Drop onto greased cookie sheet about 2 inches apart.
7. Bake at 350 degrees for 12 minutes.
8. Enjoy.
9. Note: Depending on how much juice is in the cherries you may need to add additional flour otherwise the cookies will flatten way out when baked.
Title: Plum-Walnut-Cake With Cinnamon Streusel Topping
Ingredients:
- 150 butter
- 120 sugar
- 3 eggs
- 1 vanilla extract
- 175 flour
- 2 baking powder
- 50 walnuts
- 500 plums
- 25 butter
- 25 sugar
- 1 cinnamon
- 25 flour
Instructions:
1. In a big bowl cream butter, sugar, eggs and vanilla for 8 minutes.
2. In a second bowl combine flour, baking powder and walnuts. Add this to the butter mixture and stir to combine. The dough should be stiff, if its too runny add more flour until it drops very slowly from a spoon.
3. Spread dough in a greased spring-form pan of 26 cm/10 inches in diameter.
4. Top with the plums skin-side down lightly pressing the fruit into the dough.
5. For the streusel topping combine all ingredients using your hands and very quickly knead into streusel.
6. Sprinkle topping over plums.
7. Bake in the preheated oven at 180°C/350°F for about 1 hours. Check the cake after 40 minutes and cover if necessary to prevent over browning.
8. This is great with whipped cream!
Title: Raw Vegan Chocolate Cinnamon Mousse
Ingredients:
- 4 avocados
- 1/2 - 3/4 cocoa powder
- 3/4 - 1 almond butter
- 3 coconut cream
- 2 vanilla extract
- 1/2 ground cinnamon
- 1 sea salt
Instructions:
1. Place all the ingredients in a high-speed blender and puree until smooth. You may need to use your tamper or spatula, scrape the sides of the blender and pulse a few times. This mixture gets very thick.
2. Spoon into glasses and chill for a couple of hours before serving. YUM!
Title: Apricot Shortcake (Spc)
Ingredients:
- 1 1/2 rolled oats
- 415 brown sugar
- 1 eggs
- 1/2 butter
- 1/2 rolled oats
- 1
- 125
- 2
Instructions:
1. Preheat oven to 180 Degrees Celsius.
2. Mix first 7 ingredients together in a large bowl until combined.
3. Spoon into a teflon coated or lightly greased 20cm x 5 cm deep cake pan.
4. Sprinkle over extra oats or sunflower seeds.
5. Bake in preheated oven for 25 minutes or until a skewer inserted in the centre comes out clean.
6. Remove, stand for 10 minutes, turn onto a wire rack and cool.
7. VARIATION:Omit oats and mix 2 tablespoons natural yoghurt with 1 cup sifted icing sugar and spread over cake when cool.
Title: Orange Juice Pound Cake With Orange Juice Icing
Ingredients:
- 1 3/4 sugar
- 1 eggs
- 5 vanilla
- 1 self-rising flour
- 5 sugar
- 2
- 1 1/2
- 1
Instructions:
1. Beat sugar and crisco until creamy.
2. Add eggs, one at a time until well incorporated.
3. Add vanilla and orange juice and mix well.
4. Add flour and mix well.
5. Bake in a lightly greased tube pan at 350 degrees for 1 hour.
6. ICING: Bring the 1 1/2 cups of sugar & 1 cup of orange juice to a boil and boil for 3-4 minutes. Pour over cake immediately after it's removed from the oven. Leave in pan until mixture soaks into the cake.
Title: Fresh Peach and Gingercream Shortcakes
Ingredients:
- 2 all-purpose flour
- 13 sugar
- 1 baking powder
- 1/2 salted butter
- 1/2 crystallized ginger
- 1/2 ginger ale
- 3 heavy whipping cream
- 1 1/4 heavy whipping cream
- 4
Instructions:
1. Preheat oven to 400°F.
2. Line baking sheet with parchment paper.
3. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl.
4. With fingers rub butter into mixture until very coarse meal forms (oatmeal-size flakes).
5. Mix in 1/4 cup chopped ginger.
6. Add ginger ale and 2 tablespoons cream.
7. Toss until moist clumps form.
8. Gather dough into 7-inch log and cut crosswise into 6 equal rounds.
9. Place on baking sheet, spaced apart.
10. Shape each into 2 1/2-inch diameter rounds.
11. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl and brush over top and sides of shortcakes.
12. Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes.
13. Cool on wire rack.
14. Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger and refrigerate.
15. Beat remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl until peaks form.
16. To serve, halve shortcakes horizontally and place bottoms on plates.
17. Top each half with peaches, whipped cream, and shortcake top.
Title: Favorite Gingersnaps
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 plain flour
- 2 baking soda
- 1 cinnamon
- 1 clove
- 1 ginger
- 1/4 salt
- 1 sugar
Instructions:
1. Cream shortening and sugar.
2. Add molasses and egg, beat well.
3. Add sifted dry ingredients and mix.
4. Roll into marble size balls and dip in sugar.
5. Place 2 inches apart on greased cookie sheet.
6. Bake at 375 degrees for 15 minutes.
Title: Grilled Figs With Rum-Infused Ricotta
Ingredients:
- 1/3 honey
- 2 unsalted butter
- 1 ricotta cheese
- 1 rum
- 2 honey
- 12 fresh figs
Instructions:
1. Heat a gas grill to medium-high or heat a stove-top grill pan over medium-high heat.
2. In a small saucepan, bring 1/3 c honey to a gentle simmer and stir in the butter until melted. Set aside.
3. Combine ricotta, rum and remaining honey, and set aside.
4. Lightly grease grates of grill. Dip figs in honey-butter mixture and grill, cut-side down, for 2 minutes, Turn and grill for an additional 1 to 2 minutes, until softened and nice grill marks have formed.
5. Serve with the rum-infused ricotta.
Title: Cool Pineapple Dessert
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/4 sugar
- 1/3 margarine
- 3 1/2 miniature marshmallows
- 1 crushed pineapple
- 1
Instructions:
1. Crust: Combine crumbs, sugar, and margarine.
2. Mix well.
3. Reserve 2 tbsp.
4. for top.
5. Press onto bottom of a 9" square cake pan.
6. Bake at 375F.
7. for 8 minutes.
8. Cool.
9. Top: Melt marshmallows with reserved pineapple liquid over low heat, stirring until smooth.
10. Remove from heat.
11. Refrigerate until slightly thickened.
12. Stir well until blended.
13. Fold in pineapple and dessert topping.
14. Pour over baked crust.
15. Sprinkle with reserved crumbs.
16. Put in the fridge until firm, at least 4 hours.
Title: Carob Cheesecake
Ingredients:
- 1 1/2 graham crackers
- 2 yogurt
- 3 fructose
- 1 ground cinnamon
- 2 fructose
- 1 1/2 cream cheese
- 3 sour cream
- 1 Amaretto
- 1/4 ground cinnamon
- 3/4 carob chips
- 3/4 eggs
- 1
- 3
Instructions:
1. Crust: Mix Graham cracker crumbs with yogurt, fructose and cinnamon, toss with fork then work together with your fingers until well blended. Press mixture evenly onto the bottom of the 9 or 10 inch spring form pan.
2. Filling: Beat cream cheese electric mixer until fluffy, then gradually beat in 2 cups fructose and eggs. Continue beating until mixture is smooth. Melt carob chips with heavy cream in a small saucepan and beat the mixture into the cream cheese add 1 cup of sour cream. Add Amaretto, cinnamon and almond extract and beat for a few minutes more.
3. Baking: Pour cheese mixture into prepared spring form pan, bake in preheated oven for 55 - 60 minutes. Cool then chill at 24 hours before serving.
4. Topping: Spread with 1 cup of sour cream if desired, enjoy.
Title: Grandma's Cherry Tarts
Ingredients:
- 5 all-purpose flour
- 6 baking powder
- 1 baking soda
- 1 salt
- 1 sugar
- 1 margarine
- 1 plain yogurt
- 4 vanilla extract
- 2 cherry pie filling
- 1
Instructions:
1. Sift together the first five ingredients.
2. Add the frozen and grated margarine, yogurt, egg yolks, and vanilla extract.
3. Mix together by hand.
4. Divide dough in half.
5. Take 3/4 of each half, and roll flat to make bottom crust.
6. Place in a glass pyrex dish, 9x13x2in.
7. Fill with pie filling.
8. Roll remaining quarter of the half flat and cut into half inch strips.
9. Criss Cross on top of pie filling.
10. Bake at 350 Degrees for 35-40 minutes.
11. Repeat with second half of dough.
Title: Light Vanilla Flan
Ingredients:
- 1/4 sugar
- 1 skim milk
- 1/2 egg substitute
- 3/4 sugar
- 1/4 salt
- 1/8 vanilla extract
- 1/2
Instructions:
1. Spray six 6-ounce custard cups with cooking spray.
2. Set aside.
3. Sprinkle 1/4 cup sugar in a heavy saucepan; place over medium heat.
4. Cook, stirring constantly, until sugar melts and syrup is light golden brown.
5. Pour into custard cups; let cool.
6. Combine milks in a medium saucepan and heat until bubbles form around edge of pan.
7. Combine egg substitute, 1/4 cup sugar, salt, and almond extract; beat well.
8. Gradually stir about 1 cup hot milk into egg mixture; add to remaining milk, stirring constantly.
9. Pour mixture evenly into custard cups; cover with alumninum foil.
10. Place custard cups in a shallow pan; pour hot water to a depth of 1 inch into pan.
11. Bake at 325 for 25 minutes or until a knife inserted near center comes out clean.
12. Remove cups from water, and chill at least 4 hours.
13. To serve, loosen edges of custard with a spatula; invert onto plates.
Title: Franco’s Chocolate Pots De Creme
Ingredients:
- 1 1/2 heavy cream
- 1 1/2 sugar
- 1/4 egg
- 4 rum
- 5 salt
- 1
Instructions:
1. Preheat oven to 300°F
2. Heat cream and sugar in small saucepan, stirring constanly until sugar is dissolved.
3. Add chocolate, stir with rubber spatula until well blended.
4. Remove from heat and set aside.
5. Place egg, salt and egg yolks in a bowl whisk until pale and slightly thickened.
6. Heat milk and slowly pour over egg mixture, whisking constantly.
7. Add rum and whisk.
8. Add egg mixture to chocolate mixture, whisking slowly to blend.
9. Pour equally into 6 (6 ounce) ramekins.
10. Place cups in a 13 x 9 pan and pour boiling water into pan around cups to about 1 1/2 inches deep.
11. Bake 35 minutes or until tops darken.
12. Chill 2 hours.