lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Gingerbread
Ingredients:
- 2 all-purpose flour
- 3/4 salt
- 1 baking soda
- 1/4 baking powder
- 2 ground ginger
- 1/2 nutmeg
- 1/2 cinnamon
- 1/4 clove
- 1/4 dry mustard
- 4 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 1/3 strong black coffee
- 1 pecans
- 2
Instructions:
1. Position oven rack in the center of oven; preheat oven to 350°; butter a 9x5 loaf pan; dust it all over with fine, dry breadcrumbs; tap over a piece of paper to shake out excess; set aside.
2. Sift together the flour, salt, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and mustard; set aside.
3. In a big bowl of an electric mixer, cream the butter; add in sugar and beat to mix.
4. Add eggs and beat to mix.
5. On low speed, add half of the dry ingredients, scraping the bowl with a rubber spatula.
6. Beat only until barely incorporated; mix in the coffee.
7. Add the remaining dry ingredients and beat only until incorporated; add the pumpkin and, scraping the bowl as needed, beat only until incorporated; remove bowl from mixer.
8. Stir in pecans.
9. Turn mixture into prepared pan; smooth the top.
10. Then, with the back of a spoon, form a trench down the middle, about ½ to 1 inch deep; the trench will prevent the middle from rising too high, although it will rise some anyhow and form a crack down the length of the cake (it is supposed to).
11. Bake 1 hour and 10-15 minutes, until the top feels slightly firm to touch and a cake tester comes out clean.
12. Cool cake in pan for 10-15 minutes; cover the pan with a rack, turn over the pan and the rack, remove the pan, cover the cake with another rack, and very carefully turn over again, leaving the cake right side up to cool.
Title: Almond and Walnut Kataifi (Cake Style)
Ingredients:
- 1 phyllo dough
- 1/2 butter
- 1 walnuts
- 1 extra finely granulated sugar
- 1/2 ground cinnamon
- 1 ground cloves
- 1/2 brandy
- 1 sugar
- 1 water
- 2 lemon juice
- 1 1/4 lemon peel
- 1/2 whole cloves
- 1 honey
- 4
- 1
Instructions:
1. Preheat oven to 350.
2. Mix the filling ingredient in a small bowl.
3. In an 8x10 (or other size) pan, place one quarter of the kataifi in a layer and brush with butter.Add a layer of filling.
4. Layer of kataifi, brush with butter layer of filling.
5. Layer of kataifi, brush with butter layer of filling.
6. Top with the remaining kataifi and brush with butter.
7. Bake 45-60 minutes until the top is golden,.
8. Place all the syrup ingredients in a small pot, Heat until sugar dissolves. Take off heat and allow to cool.
9. Remove from oven and pout syrup, evenly, over the top. Cover with a clean towel and let it cool for 3-4 hours so it can absorb the syrup.
10. These are very rich, serve small pieces.
Title: William-Sonoma Warm Pear Cake With Walnut Caramel Topping
Ingredients:
- 1 walnuts
- 1 unbleached all-purpose flour
- 1/2 ground cinnamon
- 1/2 baking soda
- 1/4 ground nutmeg
- 1/4 salt
- 1 golden brown sugar
- 5 unsalted butter
- 1/4 unsalted butter
- 2 eggs
- 1/4 fresh pear
- 1 milk
- 1
Instructions:
1. Position a rack in the middle of an oven and preheat to 350 degrees.
2. Spread the walnuts on a baking sheet and place in the oven until lightly toasted and fragrant, about 7 - 10 minutes. Watch them closely, they burn easily!
3. Let cool and chop coarsely; set aside.
4. Leave the oven set at 350 degrees. Butter and flour a 9-inch springform pan with 2-inch sides.
5. Flour mixture: In a medium bowl, sift together the flour, cinnamon, baking soda, nutmeg and salt.
6. In a large bowl, using any electric mixer set on medium speed, beat together ¾ cup of the brown sugar, the 5 tablespoons melted butter,eggs and nectar until blended.
7. Stir in the flour mixture just until combined and then the pear cubes.
8. Transfer the batter to the prepared pan.
9. Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
10. Transfer pan to a rack.
11. While this cools:.
12. In a medium-sized, heavy saucepan over medium-high heat, combine the toasted walnuts, the remaining ¼ cup of brown sugar, the ¼ cup butter and the milk.
13. Bring to a boil, stirring frequently, until the mixture is reduced to a thick sauce consistency, about 3 minutes.
14. Pour the hot mixture over the hot cake in the pan. Let stand for 3 minutes.
15. Slowly, Release the pan sides and place the cake on a plate. Cut into wedges and serve warm.
16. FROM : Cakes, Cupcakes and Cheesecakes by Williams-Sonoma.
Title: Monster Cookies
Ingredients:
- 4 1/2 oatmeal
- 1 sugar
- 1/2 brown sugar
- 1/2 butter
- 3 eggs
- 12 peanut butter
- 2 baking soda
- 1/4 vanilla
- 6 chocolate chips
- 4
Instructions:
1. Mix everything together, except oatmeal, chocolate chips & M&M's until well blended.
2. Add oatmeal.
3. Mix in by hand chocolate chips and M&M's.
4. Put in the fridge to cool for at least an hour.
5. Bake at 350 degrees for 10-15 minutes.
Title: Lemon-Poppy Seed Angel Cake
Ingredients:
- 12 cream of tartar
- 1 sugar
- 1/2 poppy seeds
- 2 lemon peel
- 1 lemon juice
- 2 vanilla
- 1/2 cake flour
- 1/4 powdered sugar
- 1 lemon peel
- 1 lemon juice
- 2
Instructions:
1. Preheat oven to 350°F In a large bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium-high speed 1 to 2 minutes or until frothy. Reduce speed to medium; gradually add 1/2 cup sugar. Increase speed to medium-high ; beat egg whites until soft peaks form (tips curl). Add poppy seeds, lemon peel, lemon juice, vanilla and food coloring. Beat 2 minutes more.
2. In a separate bowl sift together cake flour and 1/2 cup sugar. Using a rubber spatula, gently fold one-fourth of the flour mixture into the egg whites. Repeat, three times, folding in remaining flour mixture one-fourth at a time.
3. Pour cake batter into an ungreased 10-inch tube pan. Bake 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove cake from pan. Just before serving, pour Lemon Glaze over cake. If desired, serve with dollops of thawed whipped dessert topping and additional finely shredded lemon peel.
4. For Lemon Glaze: In a small bowl combine powdered sugar, lemon peel and lemon juice. Whisk until smooth.
Title: Campanile Rustic Fresh Peach Tart
Ingredients:
- 1 cake flour
- 1 all-purpose flour
- 1 salt
- 2 sugar
- 1/2 butter
- 4 vanilla
- 2
Instructions:
1. (Filling) 2 cups peeled, sliced peaches 3 Tbsp sugar 1 Tbsp corn starch 1/8 tsp ground cloves To make dough combine flours, sugar and salt in electric mixer with butter and mix with dough paddle at lowest speed until it resembles coarse cornmeal.
2. Combine ice water and vanilla and sprinkle over dough.
3. Mix on lowest speed with paddle until dough forms rough ball and pull totally away from sides.
4. This takes 3-4 minutes.
5. Place on well-floured board and gently knead until dough is smooth, 2-3 minutes.
6. Form into disk, wrap with plastic and refrigerate until very cold, at least 30 minutes.
7. Preheat oven to 375 degrees and half hour before dough is to be rolled out take out of refrigerator.
8. On well-floured board roll out in a circle to about 1/8 inch thick (or rectangle for 8 smaller tarts). Transfer to ungreased bake sheet. Combine peach filling ingredient until cornstarch is not visible and place in middle of dough.
9. Fold up dough and pinch joints.
10. Bake at 375 for 10 minutes then at 350 for another 35-40 minutes until crust is golden.
11. -Campanile and LA Times.
Title: Contest-Winning Rhubarb Meringue Pie
Ingredients:
- 3/4 all-purpose flour
- 1/4 salt
- 1/4 sugar
- 1/4 shortening
- 1 egg
- 1/4 white vinegar
- 3 - 4 1/2 cold water
- 3 -4 fresh rhubarb
- 1 frozen rhubarb
- 1 sugar
- 3 salt
- 1 heavy whipping cream
- 4 sugar
- 4 all-purpose flour
- 2 cornstarch
- 1/3 water
- 3 cream of tartar
- 1/8 sugar
- 1/3
Instructions:
1. Make a pie crust: In a bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Trim to 1/2 inches beyond edge of plate; flute edges.
3. Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° for 50-60 minutes or until a knife comes out clean.
4. In a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened. Cool to room temperature.
5. In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
6. Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 6-8 servings.
7. Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Title: Microwave Chocolate Bread Pudding
Ingredients:
- 3 milk
- 6 butter
- 1/4 chocolate chips
- 6 -7 walnuts
- 1/4 - 1/2 seedless raisin
- 1/2 salt
- 1/4 eggs
- 2 brown sugar
- 1/3 vanilla
- 1 cinnamon
- 1/2
Instructions:
1. Combine milk, butter, and chocolate chips in a microwave safe bowl and microwave on HIGH for 90 seconds, then stir; microwave for another 30 seconds and stir again (if butter and chocolate has not melted at this point continue microwaving and stirring at 30 second intervals until melted).
2. In an 8x8-inch glass baking dish or one of similar size, spread bread cubes evenly, then sprinle evenly with raisins, nuts, and salt.
3. Quickly beat together chocolate mixture, eggs, sugar, vanilla, and cinnamon (mix well).
4. Pour mixture over bread and microwave on BAKE-7 or MEDIUM for 12-14 minutes.
5. Let stand for 5 minutes before serving.
Title: Grandma Marge's Dutch Apple Pie
Ingredients:
- 1 flour
- 2/3 light brown sugar
- 1/3 butter
- 1/3 tart cooking apples
- 2 lemon juice
- 1 flour
- 2 sugar
- 3/4 salt
- 1 cinnamon
- 1
Instructions:
1. Preheat oven to 400 degrees. Have your pastry crust in a 9 inch pie plate chilling in the fridge.
2. To make the topping mix flour and brown sugar, cut in butter with a pastry cutter (I believe that is what it is called) or using 2 knives in a criss-cross motion until crumbly. Place in fridge until ready to use.
3. Peel, core and slice the apples. Sprinkle apples with lemon juice. Mix flour, sugar, salt and cinnamon and stir into apples. Pour apple mixture into chilled pie crust and top with crumb topping.
4. Bake for 40-45 minutes or until apples are done. Keep an eye on it while baking as you may have to cover pie crust edges with foil to prevent them from getting too brown. I also place an empty pizza pan on the rack just below my pie to catch any juice dripping.
5. Prep time will vary depending on the way you peel, core & slice the apples, by hand, food processor or machine.
Title: Trail Mix Cookie Mix
Ingredients:
- 1/2 brown sugar
- 1/2 white sugar
- 3/4 wheat germ
- 1/3 quick oats
- 1 chocolate chips
- 1/3 flaked coconut
- 3/4 pecans
- 3/4 flour
- 1 baking powder
Instructions:
1. Layer ingredients in a wide mouth mason jar, pressing down after each addition.
2. Attach a ribbon with instructions: Empty cookie mix in a large glass bowl.
3. Stir to mix.
4. Add 1/2 cup softened butter, 1 beaten egg, and 1 t.
5. vanilla.
6. Mix well.
7. Roll into walnut sized balls and place on a lightly greased cookie sheet.
8. Bake in a 350 degree oven for 12-14 minutes.
9. You want the edges golden brown.
10. Cool 5 minutes on the cookie sheet, then place on a cooling rack.
Title: Conkies
Ingredients:
- 4 pumpkin
- 1 coconut
- 1 sweet potato
- 2 sugar
- 2 cornflour
- 1/4 butter
- 2 nutmeg
- 2 cinnamon
- 2 allspice
- vanilla essence
- raisins
Instructions:
1. Mix all ingredients thoroughly place one (1) heaped serving spoon full of the mixture on each leaf. Fold in parcel.
2. Steam until cooked.
Title: Red Wine Icing
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 vanilla extract
- 1/4 red wine
Instructions:
1. In a mixing bowl, beat the butter on low speed with a hand mixer until it becomes light and fluffy.
2. Add the red wine and vanilla and mix until combined.
3. Add the powdered sugar in batches and mix until fully combined.
4. Frost your dessert and enjoy!
5. If you are not eating your dessert immediately, you can either pre-frost your dessert and place it in the fridge, or place the frosting in an airtight container and place that in the fridge instead. Either way you will need to leave the dessert/frosting out for about an hour in order to allow the frosting to return to room temperature before serving. I was very disappointed to discover that mine had returned to a butter-like consistency after a few hours in the fridge, but a little research clued me in to letting it sit and soften, and it's great again!
Title: Pumpkin Brownies Simple & Low-Fat
Ingredients:
- 10 pumpkin puree
- 2 eggs
- 1/3 sugar
- 1 flour
- 1 baking powder
- 1 cocoa powder
- 1/2 pumpkin pie spice
- 1/4 salt
- 1/3 chocolate chips
Instructions:
1. Whisk the pumpkin, eggs, and sugar in a bowl together.
2. Whisk in the flour, baking powder, cocoa, salt, and spice until the batter is smooth and there are no more lumps.
3. Beat in the chocolate chips.
4. Grease a 8x8 pan with cooking spray or oil. Pour the batter in and smooth it out on top, then bake at 350F for 25 minutes. Makes 12 smallish brownies but I totes ate the whole pan for dinner. Hehe. Since they're mostly pumpkin, I didn't feel guilty. :).
Title: Super Soft Chocolate Chip Peanut Butter Cookies
Ingredients:
- 1 margarine
- 1/4 peanut butter
- 1/2 brown sugar
- 1/2 sugar
- 1 vanilla
- 1 rum
- 2 milk
- 1 chocolate chips
- 1 1/3 flour
- 1 baking powder
Instructions:
1. Mix margarine (or butter) with the peanut butter.
2. Add the sugars, vanilla,rum and milk and mix thoroughly until well blended.
3. Stir in chocolate chips.
4. Mix flour with baking powder (If using unsalted butter, also add about 1/2 tsp salt).
5. Add flour mix to the wet ingredients and stir just until all the flour is incorporated.
6. OPTIONAL: Throw in the freezer for 20-30 minutes. The dough will be easier to work with afterwards.
7. Drop by spoonful onto greased baking sheet. Press down to flatten.
8. Bake at 375 for 8 minutes. Don't overbake!
Title: Dole Date and Cranberry Crumb Bars
Ingredients:
- 8 pitted dates
- 3/4 dried cranberries
- 1/2 orange zest
- 1 quick-cooking oats
- 1 1/2 all-purpose flour
- 1 1/2 brown sugar
- 1/3 baking soda
- 1/4 salt
- 1/4 reduced-calorie margarine
- 1/3 honey
- 2
Instructions:
1. Cook dates with 1/2 cup juice, in saucepan, 5 minute or until thickens. Stir in remaining juice, 1/3 cup cranberries, and orange peel.
2. Combine sugar and honey in bowl. Add oats flour, sugar, baking soda, and salt in bowl.
3. Slowly add margarine until combined.
4. Press 2/3 of oat mixture onto bottom of 8" or 9" square pan. Spread date filling over crust. Stir remaining 1/4 cup cranberries into oat mixture. Cover filling with crust. Press down firmly.
5. Bake at 375 for 25 minute or until lightly brown.
6. Cool and let cut.
Title: Warm Chocolate Cakes With Berries
Ingredients:
- 1 butter
- 8 bittersweet chocolate
- 1/2 instant espresso powder
- 4 eggs
- 4 granulated sugar
- 2/3 all-purpose flour
- 4 hazelnut-flavored liqueur
- 3 fresh raspberry
- 1 fresh strawberries
- 1 of fresh mint
Instructions:
1. Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
2. In a small saucepan, bring to a boil 2 inches of water.
3. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.
4. In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
5. Preheat oven to 450 degrees F.
6. Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes.
7. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes.
8. The top and sides should be cooked and dry and the inside will be runny.
9. Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out.
10. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint.
11. Serve warm.
Title: Mocha Pecan Balls
Ingredients:
- 1 instant espresso coffee powder
- 1/4 pecans
- 1 confectioners' sugar
- 1
- 48
- 3/4
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl crumble cookie dough.
3. Stir in cocoa, espresso powder and pecans.
4. Shape dough into 48 pieces.
5. Wrap each piece around a Hershey Kiss.
6. Place 2 inches apart on an ungreased cookie sheet.
7. Bake for 10-12 minutes or until set.
8. Transfer to wire rack.
9. Cool for 5 minutes.
10. Roll in confectioners sugar.
11. Store in covered container.
Title: Blueberry Grunt
Ingredients:
- 1 blueberries
- 1/2 sugar
- 1/2 water
- 2 flour
- 4 baking powder
- 1/2 salt
- 1 sugar
- 1 butter
- 1 shortening
- 3/4 milk
Instructions:
1. Boil blueberries, water and sugar, covered.
2. Sift together flour, baking powder, salt & sugar.
3. Cut in butter & shortening.
4. Add milk to make soft dough.
5. Drop by tablespoons into the hot blueberry sauce.
6. Cover and cook 15 minutes without uncovering.
Title: Zucchini Cake
Ingredients:
- 2 eggs
- 1 sugar
- 2 vanilla
- 1 zucchini
- 2 flour
- 3 salt
- 1 baking soda
- 1 baking powder
- 4 cinnamon
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°.
2. Mix the eggs, oil and sugar in a large mixing bowl.
3. Fold in the vanilla and zucchini.
4. Add the flour, salt, baking soda, baking powder and cinnamon; mix well. Stir in nuts.
5. Pout into 2 greased loaf pans; bake for 1 hour.
6. Dust with powdered sugar.
Title: Scotch Mist
Ingredients:
- 3 raspberries
- 3 heather honey
- 1 1/4 oats
- 4
- 1 1/3
Instructions:
1. Reserve 1 cup of the raspberries and put the rest into a bowl with the Scotch whiskey and set aside.
2. Whip the cream until softly stiff.
3. Stir in the honey and oatmeal. If the cream turns soft, whip again until stiff.
4. Spoon a few raspberries into the bottom of each serving glass, or spoon half the raspberries into the bottom of a large glass bowl.
5. Spoon half the cream mixture over the raspberries, then add the remaining raspberries.
6. Spoon the remaining cream over the top.
7. Chill for at least 3 hours, preferably overnight.
8. Mash the reserved 1 cup of raspberries with a wooden spoon, or blend them in a blender or food processor. Press them through a sieve into a bowl.
9. When ready to serve, pour a little of the sieved raspberries over each glass or over the whole bowl.
Title: Wicklewood's Sugar Free and Gluten Free Apricot Sponge
Ingredients:
- 8 butter
- 2 honey
- 2 eggs
- 8 self-raising flour
- 1 water
- 500 unsalted butter
- 4 cream cheese
- 4 artificial sweetener
- 12 vanilla extract
- 1
Instructions:
1. Soak your dried apricots overnight in the 500ml of water.
2. Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
3. Pour the apricots and water into a large saucepan and bring to the boil.
4. Gently simmer for 10 minutes.
5. Remove from the heat and liquidise.
6. Beat butter, eggs and honey into the apricots.
7. Sieve in the flour and mix well.
8. Spoon into a greased cake tin and bake for 25-30 minutes.
9. Remove from cake tin, transfer to a cooling rack and make frosting.
10. In a large bowl, beat together the butter, vanilla and cream cheese.
11. Add the sweetener a cup at a time and mix until blended.
12. When the cake is thoroughly cooled, top with cream cheese frosting.
Title: Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups
Ingredients:
- 1 berries
- 1 sugar
- 1/3 cornstarch
- 1 lemon juice
- 1 -2 salt
- 1 butter
- 12 sugar
- 1/2 salt
- 1 1/2
- 1
Instructions:
1. In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil. Lower heat and simmer for 5 minutes. Remove from heat the stir in lemon juice and a dash of salt.
2. *This sauce is also great for pancakes, pound cake or cheesecake!
3. Gingersnap Ice Cream Cups:
4. Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don't have a food processor, place them in a zip bag and roll them with a rolling pin.
5. Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 Tb. of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup. Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-12.
6. Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.
Title: Cantaloupe Melon Cake
Ingredients:
- 3/4 sugar
- 1 3/4 eggs
- 3 self-rising flour
- 2 baking powder
- 2 cinnamon
- 1 baking soda
- 1 cantaloupe
- 1 apple
- 1 white raisins
- 1
Instructions:
1. Preheat oven to 375 degrees F. Grease a 9" x 13" baking pan.
2. Combine oil, sugar, and eggs; beat until smooth.
3. Sift together flour, cinnamon, and baking soda; add to oil mixture and stir until combined.
4. Fold in cantaloupe, apple, and raisins.
5. Spread mixture in prepared pan.
6. Bake 20 minutes.
7. Lower oven temperature to 325 degrees F; bake 10 minutes longer, until a tester inserted in the center comes out clean.
Title: Aunt Daisy's Orange Juice Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 1/2 pecans
- 1 butter
- 4 sugar
- 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Mix together. Don't over-mix! Spray bundt cake pan. Sprinkle chopped pecans on the bottom of the pan. Pour cake mix evenly in bundt pan. Bake for 30-45 minutes. You know when it is done when it starts to pull away from the sides and the inside ring. While baking, make your glaze.
2. Combine butter, sugar and juice in small saucepan. Bring to a boil and turn off. When cake comes out of the oven, stir glaze well before spooning over hot cake so that the butter gets mixed back inches (When it sits the butter settles to the top.) The glaze will eventually seep through the cake giving it a juicey moistness all over. This is what your cake will look like after the glaze settles inches Let it sit for 1 hour before removing from your pan. To remove from pan, place your plate upside down over the bundt pan and flip.
Title: Rizogalo (Rice Pudding)
Ingredients:
- 1 milk
- 1/2 rice
- 1 1/2 water
- 1/8 salt
- 1 1/2 sugar
- 2 eggs
- 2 cornstarch
- 2 vanilla extract
- cinnamon
Instructions:
1. In a deep saucepan (at least 3 quart size) add the water and salt and bring to a boil.
2. Add rice to boiling salted water, cover, and cook over low heat until moisture is absorbed and rice is fluffy.
3. Add milk and sugar and cook 25 minutes.
4. Remove from heat.
5. In a small bowl beat eggs well until light.
6. Dissolve cornstarch in 2 Tblsp. milk mixture.
7. Add dissolved cornstarch to well beaten eggs and blend thoroughly.
8. Slowly pour egg mixture into milk mixture, stirring constantly until well blended.
9. Simmer over low heat for 2 minutes, stirring constantly to prevent curdling. Mixture will be slightly thickened.
10. Remove from heat and stir in vanilla.
11. Pour into individual dishes.
12. Sprinkle with cinnamon.
13. Serve warm or refrigerate.