lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Tres Leches Cake
Ingredients:
- 6 eggs
- 2 light brown sugar
- 2 all-purpose flour
- 1/2 cocoa powder
- 3 baking powder
- 2/3 milk
- 2 vanilla
- 1 evaporated milk
- 1 sweetened condensed milk
- 5 heavy whipping cream
- 1/3 heavy whipping cream
- 1 1/2 vanilla
- 12
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare a cardboard circle using the bottom of cake pan as a guide; set aside.
3. Grease two 9-in round cake pans then dust with powdered cocoa, knocking out excess.
4. For the cake, in a large bowl combine flour, cocoa and baking powder.
5. In a medium size bowl, combine the milk and vanilla.
6. Set both aside.
7. Place egg whites in a clean bowl and beat at high speed until peaks are formed.
8. Turn the mixer down to medium speed and gradually add the sugar to the egg whites.
9. Once the sugar is dissolved, add egg yolks and beat for 3 minutes.
10. Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended.
11. Divide batter between the two pans and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
12. Leave the cakes in the baking pans.
13. While the cakes are still warm, punch holes in cake with wooden skewer.
14. Combine the sauce ingredients and pour evenly over the two layers.
15. Place the cakes in refrigerator and allow to cool.
16. In a small, heavy saucepan on medium heat, stir the cream and chocolate together until chocolate is melted and mixture is blended.
17. Add vanilla and stir for 1 minute.
18. When ready to assemble, remove cake for refrigerator and allow to reach room temperature.
19. The cakes will be very moist and will need special handling.
20. Run a spatula around the inside of the pan and slightly under layers to loosen.
21. Place the prepared cardboard over one pan and invert.
22. Pour some frosting over the layer and spread with spatula.
23. Using your hand or a spatula to hold second layer in pan, invert onto frosted layer and carefully lift pan away.
24. Set the cake on a rack over a jellyroll pan and power the warm frosting over the cake, smoothing with a spatula to completely coat top and sides of cake.
25. Let stand at room temperature for 10 minutes and scape any excess frosting from the jellyroll pan back into the saucepan.
26. Heat excess frosting, stirring until smooth.
27. Cool slightly and againpour over the cake, smoothing with a spatula over top and sides.
28. Refrigerate until glaze is set.
29. Let cake stand at room temperature for at least 15 minutes before serving.
30. Garnish with fresh strawberries or dust lightly with powdered sugar.
Title: Betty's Sour Cream Sugar Cookies
Ingredients:
- 1 shortening
- 2 sugar
- 2 eggs
- 2 vanilla
- 5 1/3 unbleached all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/2 nutmeg
- 1 sour cream
Instructions:
1. Mix shortening, butter, sugar, eggs and vanilla thoroughly in a large bowl Blend the flour, baking powder, soda, salt and nutmeg all together in another bowl.
2. Add flour mixture to sugar mixture alternating with sour cream. It will be somewhat stiff at end.
3. Divide dough and roll out 1/4 inch thick on well floured surface.
4. Cut with 2" cutter and place on greased cookie sheets.
5. Sprinkle with sugar.
6. Bake at 425°F for 8-10 minutes, or till lightly browned.Depending on the size of the cookie you may need to adjust the baking time. Also be sure and clean off the excess sugar after each batch or will burn onto sheet,and burn bottom of cookies with high heat baking.
Title: Peaches 'n' Cream Cobbler
Ingredients:
- 4 sugar
- 2/3 flour
- 1 1/2 flour
- 2 yellow cornmeal
- 1/2 lemon
- 1 baking powder
- 2 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 8 heavy cream
- 2 1/2
Instructions:
1. Position rack in the center of the oven and preheat to 400°.
2. Meanwhile, in a large bowl, combine the peaches, 1/4 cup sugar and 2 tbsp flour, toss well.
3. In another large bowl, whisk together the remaining 1 1/2 cups flour, cornmeal, 1/3 cup sugar, lemon zest, baking powder, baking soda and salt.
4. Set aside 1 tbsp butter to soften @ room temperature. Rinse your hands with cold water and dry them (this is to keep them cool when you grate the butter).
5. Grate the rest of the stick of butter on the large holes of a box grater; toss with the flour mixture, refridgerate.
6. Use the reserved 1 tbsp butter to grease a shallow 9"x13" baking dish. Transfer the peach mixture to the dish, cover snugly with foil and bake for 20 minutes.
7. About 5 minutes before the baking time is up, drizzle 1 1/4 cups heavy cream into the flou-butter mixture and stir lightly with a fork until just combined.
8. Uncover the peaches & distribute the biscuit mixture on top in clumps, covering as evenly as you can. Bake until the top is nicely golden and the peaches are bubbling, 20 to 25 minutes. Let cool for at least 30 minutes before serving.
9. While the cobbler cools, whip the remaining 1 1/4 cups cream and 4 teaspoons sugar until barely stiff; refridgerate until ready to serve. Spoon the slightly warm cobbler onto plates and dollop the whipped cream on top.
Title: Rainbow Squares
Ingredients:
- 2 flour
- 1 margarine
- 2 white sugar
- 1/4 salt
- 1 white sugar
- 1/2 cornstarch
- 3 cherries
- 1
- 1 1/4
Instructions:
1. Mix base with pastry blender and press into 9x9 pan.
2. Bake 15 minutes@ 350.
3. Cook topping ingredients on stove until thickened.
4. Pour over base mixture.
5. Beat 2 egg whites with 4 tbsps.
6. sugar until stiff peaks form.
7. Pour over top and put in oven to brown.
Title: Very Chocolate Muffins
Ingredients:
- 3 water
- 3 baking soda
- 1
Instructions:
1. Mix All Bran and water; let stand 15 minutes. Add brownie mix and soda. Put in 24 muffin cups (VERY lightly sprayed).
2. Bake at 350°F for 20 minutes.
Title: Raspberry Pinwheel Trifle
Ingredients:
- 1 vanilla pudding mix
- 1 vegetarian vanilla pudding mix
- 1 raspberry pie filling
- 1/2 raspberries
- mint sprig
Instructions:
1. Cook pudding mix according to pkg directions.
2. Cool.
3. Line inside of a 6-cup bowl with three quarters of jelly roll slices.
4. Standing them up, so as to see the pinwheels from the outside of the bowl; line them up around the bowl first.
5. Reserve 1/4 cup raspberry pie filling.
6. Spread half the remaining pie filling over bottom of lined bowl, top with half the pudding.
7. Repeat layering with remaining jelly roll slices, pie filling and pudding.
8. Cover and chill for at least 3 hours.
9. To serve top with whipped cream and reserved pie filling.
10. Garnish as desired.
Title: Mangoes Flambe
Ingredients:
- 4 mangoes
- 6 turbinado sugar
- 1/3 dark rum
Instructions:
1. Wash and dry mangoes.
2. Remove 2 flat sides of each mango with a sharp knife (or Oxo mango slicer), cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces (reserve remaining fruit for another use).
3. Make crosshatch pattern with a small sharp knife, cutting across fruit down to skin at 1/2 inch intervals and being careful not to pierce through.
4. Grasp fruit at both ends and turn inside out to make flesh side convex.
5. Arrange fruit, skin side down, in a large shallow baking pan lined with foil and sprinkle enenlly with 4 tablespooons turbinado sugar (total).
6. Broil 5 inches from heat until fruit is golden (it will not brown evenly), about 5 minutes.
7. Arrange fruit on a large heat proof platter.
8. Cook rum with remaininng sugar in a small saucepan over moderately low heat, then carefullly ignite rum with a kitchen match and pour, still flaming, over warm mangoes.
9. Serve immediately garnished with mint leaves.
Title: Four-Easy-Ingredients Pumpkin Custard
Ingredients:
- 1 pumpkin
- 4 eggs
- 400 brown sugar
- 250 palm sugar
- coconut milk
Instructions:
1. Wash pumpkin and cut off the top with 5cm diameter circling the stem.
2. Keep the top as lid.
3. Scoop out pulp and seed leaving the flesh intact.
4. Rinse and pat dry.
5. Mix eggs, sugar and finally coconut milk.
6. Mix well.
7. Pour the mixture into pumpkin.
8. Insert the top lid.
9. Steam the pumpkin for 30 minutes until custard is firm and pumpkin is tender.
10. Leave pumpkin to cool and chill.
11. To serve, cut pumpkin into thick wedges and present them sideways on platter.
Title: Butterscotch Zucchini Bars
Ingredients:
- 3 eggs
- 2/3 sugar
- 1 1/2 vanilla
- 2 flour
- 2 1/2 baking soda
- 2 salt
- 1 baking powder
- 1/2 zucchini
- 2 brown sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 350. Grease a 15x10x1 sheet pan.
2. Beat together eggs, sugar, oil and vanilla.
3. Beat in soda, salt and powder.
4. Mix in flour until well mixed.
5. Stir in zucchini.
6. Pour into pan.
7. Mix together brown sugar and butterscotch chips and sprinkle over batter in pan.
8. Bake for 30 minutes or until a toothpick poked in comes out clean.
Title: Copycat Duncan Hines Boxed Cake Mix
Ingredients:
- 1 1/4 sugar
- 1/2 Crisco shortening
- 2 eggs
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 buttermilk
- 2 vanilla
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper.
4. In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes).
5. Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed.
6. In a small bowl sift together flour, baking soda and salt.
7. Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes).
8. Transfer to a prepared baking pan.
9. Bake on second-lowest oven rack for 30-35 minutes (check for doneness after 25 minutes, this cake bakes fast!).
Title: The Anzac Biscuit
Ingredients:
- 180 butter
- 1 all-purpose flour
- 1 sugar
- 1 rolled oats
- 1 golden syrup
- 1 baking soda
- 1 salt
- 1/4
Instructions:
1. Heat the oven to 350F (180C). Line a baking tray with baking paper. Set aside.
2. In a small saucepan, melt the butter over a medium heat. Add the golden syrup and baking soda to the butter and stir well. Remove from heat and set aside.
3. Mix together the flour, oats, sugar, desiccated coconut and salt in a mixing bowl.
4. Add the melted butter to the dry ingredients and stir with a wooden spoon to combine ingredients.
5. Roll about 1 1/2 tablespoons of dough into small balls and flatten between the palms of your hands. Place dough on baking tray about 4 cm (1.5") apart to allow room for spreading.
6. Bake the biscuits for about 10-12 minutes or until golden brown. Remove the biscuits from the oven and let them sit on the baking tray for 5 minutes.
7. Remove the biscuits from the tray and cool on a wire rack.
8. Yield: 10-15 biscuits.
Title: Strawberry Trifle
Ingredients:
- 2 strawberries
- 1/4 sugar
- 1 salt
- 2 cream cheese
- 2 powdered sugar
- 1 sour cream
- 1/2 vanilla extract
- 1/4 heavy whipping cream
- 1/2 sugar
- 1 vanilla extract
- 1
Instructions:
1. In a bowl, combine the strawberries, sugar and salt. Set aside.
2. In mixer bowl, cream together the cream cheese and powdered sugar.
3. Add sour cream, 1/2 tsp vanilla extract and 1/4 tsp almond extract.
4. In a separate bowl, whip up the cream, 1 tbs of sugar and 1 tsp of vanilla extract, until stiff peaks form.
5. Fold cream cheese mixture with the whipped cream and then fold in the angel food cake pieces.
6. Starting with the cream/cake mixture, layer with the strawberries, ending with the cream mixture.
7. Decorate top with fresh strawberries.
8. Chill until ready to serve. Cover and refrigerate any leftovers.
Title: Nutmeg Feathercake
Ingredients:
- 2 flour
- 2 nutmeg
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1/4 butter
- 1/4 shortening
- 1 1/2 brown sugar
- 1/2 vanilla
- 3 eggs
- 1 buttermilk
- 6 butter
- 2/3 brown sugar
- 1/4 coconut
- 1 vanilla
- 1/2
Instructions:
1. Mix dry ingredients.
2. In a separate bowl cream butter, shortening vanilla and eggs. Beat for 1 minute.
3. Add dry ingredients, alternating with buttermilk.
4. Grease and flour a 13 X 9" pan.
5. Pour in mixture and bake at 350°F for 30 minutes.
6. Meanwhile to make frosting mix all frosting ingredients together and set aside.
7. After the cake has baked for 30 minutes, remove and cover the cake with frosting, spreading to all sides.
8. Return to oven and turn onto broil. Stand by for 1-2 minutes till the frosting in brown.
Title: Pecan Carrot Bundt Cake
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 4 brown sugar
- 2 eggs
- 2 lemon peel
- 3 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1/2 salt
- 2 lemon juice
- 2 carrot
- 1 raisins
- 1 pecans
- 1 cream cheese
- 1 confectioners' sugar
- 1 1/2 - 2 vanilla extract
- 1 pecans
- 1/2
Instructions:
1. In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each. Beat in lemon and orange peels.
2. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans.
3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
4. For frosting, in a mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.
Title: Vanilla Wafer Cake
Ingredients:
- 2 sugar
- 1 margarine
- 6 eggs
- 1 milk
- 1/2 vanilla
- 1 coconut flakes
- 1 pecan pieces
- 1
Instructions:
1. Cream sugar and margarine.
2. Add eggs, one at a time, beating after each.
3. Stir in wafers, milk, and vanilla until blended.
4. Fold in coconut and pecans.
5. Bake in greased tube or bundt pan at 325 degrees for about 1 hour and 15 mins.
Title: Pumpkin Spice Cake
Ingredients:
- 1/4 margarine
- 1 3/4 granulated sugar
- 1/2 applesauce
- 1/2 egg substitute
- 1 low-fat buttermilk
- 1 pumpkin puree
- 1 orange, rind of
- 1 1/2 vanilla
- 1 1/2 all-purpose flour
- 2 whole wheat flour
- 2 cinnamon
- 1 baking soda
- 1/4 raisins
- 1 1/4 icing sugar
Instructions:
1. Beat sugar with margarine, using electric mixer.
2. Add egg, beating until light. Beat in buttermilk, pumpkin, orange rind and vanilla.
3. Combine flours, cinnamon, baking soda and raisins.
4. Stir into pumpkin mixture until combined.
5. Bake in lightly-greased and floured 10-inch Bundt pan at 325 degrees for 60 to 65 minutes or until toothpick inserted in centre comes out clean.
6. Cool 20 minutes and remove from pan.
7. Glaze: Blend icing sugar with orange juice. Drizzle over cooled cake.
Title: Caramel Swirl Pecan Cake
Ingredients:
- 18 1/2 water
- 1/8 eggs
- 2 vanilla
- 1 pecans
- 3/4 flour
- 1/2
- 3
Instructions:
1. Generously grease and flour a 10-inch bundt cake pan.
2. In a large mixer bowl, combine dry cake mix, water, eggs, and vanilla.
3. Blend until moistened.
4. Beat as directed on package.
5. Measure 1 cup batter into a small mixing bowl.
6. Add the caramel topping, nuts and flour; mix well.
7. Pour half the yellow cakebatter into prepared pan; pour caramel mixture over batter in pan.
8. Cover with remaining batter; swirl lightly.
9. Bake at 350F for 40 to 50 minutes until toothpick inserted in center comes out clean; cool upright in pan 15 minutes.
10. Remove from pan.
11. Cool completely.
Title: Vanilla Wafer Crust
Ingredients:
- 50 unsalted butter
- 5 salt
- 1/8 pure vanilla extract
- 1
Instructions:
1. Preheat the oven to 350°.
2. Place the cookies in the container of a food processor; process them until they are finely ground.
3. In a mixing bowl, combine the crumbs, butter, salt, and vanilla; stir until the crumbs are moistened.
4. Press mixture evenly across the bottom of a 9-inch pie pan and all the way up the sides of the pan, packing it tightly with you fingertips so it is even and compacted.
5. Bake 6-8 minutes or until golden and crisp.
6. Let cool completely before filling it.
7. **May be wrapped in plastic wrap and frozen for up to 1 month.
Title: Quinoa Pudding by Dr. Andrew Weil
Ingredients:
- 1 quinoa
- 2 raisins
- 1 cinnamon
- 1 salt
- 1 vanilla extract
- 2 bananas
- maple syrup
Instructions:
1. Place the quinoa in a sieve and wash it well under cold running water. Drain and place in a pot with 2 cups cold water. Bring to a boil, cover, lower heat, and boil gently until all the water is absorbed, and quinoa is tender, about 15 minutes.
2. Measure 2 cups cooked quinoa and to it add the apple juice, raisins, nuts, lemon juice, and pinches of cinnamon and salt to taste.
3. Simmer, covered, for 15 minutes.
4. Remove from heat and stir in the vanilla extract.
5. Chill. Serve plain, or with berries or sliced banana or a little maple syrup if you want it sweeter.
Title: No-Fat Berry Pavlovas
Ingredients:
- 1/4 sugar
- 2 cornstarch
- 1 vanilla extract
- 1 1/2 vinegar
- 1/2 kosher salt
- 1 fat-free cool whip
- 4 frozen strawberries
- 8 Splenda sugar substitute
- 1 artificial sweetener
Instructions:
1. Pre-heat oven to 240 degrees. Beat egg whites until frothy. Slowly beat in sugar until soft peaks are formed. Beat in 1/2 tsp vanilla, cornstarch vinegar and salt. Whip until stiff peaks are formed.
2. Spoon the mixture into 4 piles on parchment lined baking sheet. Use a spoon to create a well in each pile. Bake for 40 minutes, and then turn off the oven and let cool in oven for 20 minutes. The middle will still be soft and marshmallow like. For a dryer merangue bake for an hour to an hour and a half.
3. Mix cool whip and remaining vanilla, refrigerate until ready to use. Thaw fruit and mix with Splenda.
4. Top pavlovas with cool whip and berries.
Title: Aunt Margaret's Cheesecake
Ingredients:
- 10 graham crackers
- 3 butter
- 3 sugar
- 24 cream cheese
- 3/4 sugar
- 3 eggs
- 2 vanilla
- 16 sour cream
- 2 sugar
- 1/2 vanilla
Instructions:
1. Preheat oven to 350°.
2. Grind graham crackers in food processor.
3. Add 3 Tbl sugar and stir, then add melted butter.
4. Press into the bottom of a 9 inch springform pan.
5. Separate eggs reserving yolks. Beat egg whites in stand mixer until firm stiff peaks but not dry.
6. Remove whites to a separate bowl and beat yolks with sugar.
7. Add vanilla and add cream cheese, one at a time until incorporated and beat for about 10 minutes on medium speed.
8. Fold in egg whites gently until incorporated.
9. Reduce oven to 300°.
10. Pour into springform pan and bake for about 40-45 minutes.
11. In the meantime, mix sour cream with sugar and 1/2 tsp vanilla.
12. After removing cake from oven, increase oven temp to 400°.
13. Cool cake for about 10 minutes and then add topping.
14. Bake for another 10 minutes.
15. Remove from oven and cool completely before serving.
16. We like our cheesecake room temperature, but, of course, feel free to chill in the frig if you prefer.
Title: Uncle Joe's Nanner Puddin
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 cold water
- 1 pudding mix
- 1 heavy whipping cream
- 1 powdered sugar
- 1/2 vanilla extract
- 3 bananas
Instructions:
1. In a large bowl, combine the sweetened condensed milk and the cold water. Add the pudding mix and stir briskly until well mixed. I use a spoon and my biggest bowl, you are going to add the whipped cream to this mix. Chill the pudding mix for 5 minutes.
2. Now make the whipped cream. I use my KitchenAid mixer for this, you want it to be stiff peaks.
3. Combine the heavy whipping cream with the vanilla extract, the powdered sugar and the pudding mix you reserved. The pudding mix keeps the whipped cream from "weeping". and makes it travel well. Whip to stiff peaks, and reserve one cup of whipped cream for your topping.
4. While the cream is whipping, slice your bananas. I do them in "little finger" widths, you don't want them too thick. Some recipes call for tossing them in lemon juice; I don't do this because i don't like the citrus with the whipped cream and they won't sit long enough to get brown.
5. Remembering to reserve 1 cup of whipped cream, fold the rest of your whipped cream into the pudding mix.
6. Now it's time to build the pudding. In your serving container, start with a layer of pudding mix, then a layer of vanilla wafers, and a layer of bananas. I can usually get 3 layers of pudding, wafers and bananas, ending with the last of the pudding mix. Frost with your reserved whipping cream and garnish with some crushed vanilla wafers if you like. Chill overnight.
Title: Sinless Autumn Dessert
Ingredients:
- 1 pumpkin puree
- 1/3 pumpkin pie spice
- 3 banana
- 1 graham cracker square
- 1/2
- 1
Instructions:
1. Mix first 4 ingredients with a spoon until smooth.
2. Fold in banana.
3. Top with crumbled graham cracker.
4. Enjoy!
Title: Christmas Holly Cookies (No Baking)
Ingredients:
- 1/4 margarine
- 10 marshmallows
- 3/4 vanilla
- 1
- 2 1/4
Instructions:
1. Melt margarine and marshmallows. Add food coloring and vanilla. Remove from heat. Stir in corn flakes until corn flakes are well coated. Immediately spoon onto waxed paper (approximately 1 tablespoon each). It's easier if you put margarine on your fingers.
2. Put some red cinnamon candies on top of "holly". Store between layers of waxed paper in a plastic container.
Title: Quick Easy Peanut Butter Cookies
Ingredients:
- 1 creamy peanut butter
- 1 sugar
- 1 egg
- 1 baking soda
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients until they come together to make dough.
3. Take a small amount in your hand and mold into a ball.
4. Place on cookie sheet about an inch apart (they do not spread much).
5. Take a fork and press criss-cross pattern on each cookie.
6. Bake for 10 minutes.
7. Allow to cool on sheet for a few minutes before transferring to cooling rack to cool completely.
8. Cookies will be soft.
Title: Easy, Foolproof Cobbler (For Any Fruit)
Ingredients:
- 1 1/2 flour
- 1 1/2 sugar
- 3/4 unsalted butter
- 4
Instructions:
1. Combine the flour and sugar.
2. Add the butter, mixing as you go, until the mixture forms a soft dough. It can be slightly crumbly, but you want it to hold together when you squeeze it.
3. Spray a 9x9 baking dish with non-stick cooking spray.
4. Put the fruit in the dish — you will probably need about 4 cups of berries or chopped fruit. You want to create a thick layer that comes about two inches up the sides.
5. If the fruit is particularly tart, sprinkle with a light layer of sugar. If the fruit is soft and sweet, you don't need it.
6. Take the dough by the handful and pat it into disks that are about 1/4-inch to 1/2-inch thick. Lay them on top of the fruit, continuing with the patties, until it is covered.
7. Bake the cobbler at 350 degrees for about 45-50 minutes, until the crust is light golden brown. Let cool slightly, then serve with ice cream.
Title: Apple Bourbon Cake
Ingredients:
- 4 apples
- 1 Bourbon
- 2 sugar
- 1/2 eggs
- 2 flour
- 2 baking soda
- 2 cinnamon
- 2 -3 salt
- 1/2 - 1 nutmeg
- 1 ground cloves
- 1/4 walnuts
- 1
Instructions:
1. Place the chopped apples and bourbon in a large resealable bag an shake a bit. Let sit for 1 hour, occasionally tossing a bit to insure that all of the fruit gets well seasoned.
2. Preheat oven to 375 degrees. Prepare an 13x9 inch inch baking pan with a light coating of cooking spray. Set aside.
3. In a large bowl, beat together the sugar, oil and eggs using a electric mixer or a whisk.
4. In a separate bowl, mix together the flour, baking soda, cinnamon, salt, nutmeg, and cloves.
5. Fold the dry ingredients into the wet, mixing thoroughly.
6. Add in the chopped apples, bourbon and walnuts by hand.
7. Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
8. Serve warm or cold with whipped cream, ice cream or frozen yogurt.
Title: Rich Baked Custard
Ingredients:
- 4 eggs
- 1/2 sugar
- 1/4 salt
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 325°F.
2. Combine all ingredients thoroughly, being careful to avoid incorporating too much air.
3. Divide custard between 6 ramekins. Place ramekins in a roasting pan. Place roasting pan on oven rack; pour hot water around ramekins until 1" deep. Slide rack into oven.
4. Bake 45 min, or until custards are set, but the center still jiggles slightly, and the tip of a knife comes out clean when inserted into the center.
5. Serve warm or cold.