lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Pandan Rice Custard
Ingredients:
- 3 eggs
- 1/2 sugar
- 1/4 salt
- 1 1/2 milk
- 2/3 rice
- 1/2 coconut milk
- 1/2 butter
- 1 cinnamon
Instructions:
1. Mix eggs, sugar and salt until well-combined.
2. Stir in hot milk slowly, gradually incorporating.
3. Stir in coconut milk.
4. Add rice and pandan essence and mix well.
5. Pour mixture into baking dish.
6. Sprinkle cinnamon on top and dot with cut squares of butter.
7. Place dish into a deeper pan (to make a waterbath) and place into a 150C oven.
8. With the dish in the oven, pour boiling water into the outer pan to create a bain marie (it should be about 1/3 to 1/2 the way up the baking dish height).
9. Bake at 150C for about 60-90 minutes taking care not to overcook (the middle should be set but slightly wobbly).
Title: Fresh Peach Upside Down Cake
Ingredients:
- 2 brown sugar
- 1/4 all-purpose flour
- 2 granulated sugar
- 1 baking powder
- 2 baking soda
- 1 salt
- 1/2 butter
- 1/2 eggs
- 2 vanilla extract
- 2 milk
- 3/4
- 2
Instructions:
1. Preheat oven to 350.
2. Grease the bottom and sides of a 13 x 9 inch pan. Layer the peaches in the bottom of the pan and sprinkle with the brown sugar.
3. In a mixing bowl, combine flour, sugar, baking powder and soda, and salt.
4. In a separate large bowl, mix butter, eggs, and vanilla on medium speed until mixture starts to get foamy.
5. Add the salad oil to the milk, then alternate milk and flour mixtures into the butter and egg mixture. Mix until smoothly combined.
6. Pour into pan on top of peaches.
7. Bake on middle rack for around 25 minutes or until tests done.
Title: Chocolate Cake; Mocha Chocolate Cream; Chocolate Liqueur Icing
Ingredients:
- 4 unsalted butter
- 1/2 light brown sugar
- 2 eggs
- 3 vanilla extract
- 2 cake flour
- 2 1/4 baking soda
- 2 salt
- 1/2 ground cinnamon
- 1/4 buttermilk
- 1/2 boiling water
- 1 chocolate curls
- 5 all-purpose flour
- 2 instant coffee
- 2 half-and-half
- 1 unsalted butter
- 1 confectioners' sugar
- 1 vanilla extract
- 1 unsalted butter
- 12
- 1 1/4
- 1
- 2
Instructions:
1. Cake:
2. Preheat oven to 350°F.
3. Coat 3 (8 inch) round cakepans with cooking spray.
4. Line bottoms of pan with wax paper; butter wax paper with butter, and set aside.
5. Melt chocolate in small saucepan over low heat, stirring until smooth; set aside.
6. Beat butter at medium speed with an electric mixer until creamy.
7. Gradually add sugar, beating until light and fluffy.
8. Add eggs one at a time, beating until just yellow disappears after each addition.
9. Stir in melted chocolate and vanilla.
10. Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed until just blended, begining and ending with flour mixture.
11. Pour batter evenly into prepared pans.
12. Bake for 28-30 minutes or until a wooden pick inserted in center comes out clean.
13. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
14. Mocha Chocolate Cream Filling:
15. Whisk together first 4 ingredients in a small saucepan.
16. Cook over medium heat, whisking constantly, 5 minutes or until thickened.
17. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressin wrap onto surface, and let stand 30 minutes or until cool.
18. Beat butter and sugar at medium speed with electric mixer until light and fluffy.
19. Gradually add cooled cocoa mixture, 1 Tablespoon at a time, beating until blended after each addition.
20. Add vanilla, beating until mixture is consistency of whipped cream.
21. Makes 1-1/2 cups.
22. Coffee Liqueur Ganache Icing:
23. Heat cream in a small saucepan over medium heat just until cream begins to boil.
24. Pour over chocolate in bowl, stirring until smooth.
25. Stir in butter and liqueur.
26. Let stand 45 minutes or until spreading consistency.
27. Makes 2 cups.
28. Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times.
29. Assemble the cake:
30. Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing.
31. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer.
32. Top with second cake layer; spread top with 4 Tablespoons of Ganache Icing and remaining Cream Ganache Filling.
33. Top with remaining cake layer.
34. Spread remanining Coffee Liqueur Ganache Icing on top of cake and sides of cake.
35. Garnish with chocolate curls, if desired.
Title: Mini Chocolate Strawberry Fluffs
Ingredients:
- 1 chocolate chips
- 1 salt
- 1 milk
- 8 Cool Whip Lite
- strawberry
- miniature phyllo cup
Instructions:
1. First, Melt the chocolate chips, salt, and milk in a microwave safe bowl. Heat for thirty seconds, then stir. Heat in fifteen second intervals until fully melted, stirring in between each interval.
2. Microwave Cool Whip for 10 seconds to make it soft, fluffy, and easy to work with (This also speeds up the defrosting process).
3. Combine Cool Whip with chocolate mixture, not forgetting to swirl the two together, which will make the dessert more appealing. Make sure the chocolate doesn't overpower the cool whip.
4. Once this step is done, fill the Fillo shells with the cool whip chocolate mixture, then slice strawberries into small triangles and insert them into the top of the dessert with the tips facing upwards.
5. Hope You Enjoy! Bon Appetit!
Title: Blood and Mud Pud
Ingredients:
- 225 frozen raspberries
- 1 -2 caster sugar
- 150 chocolate
- 142 bananas
- 20 strawberries
- 3
- 200
Instructions:
1. Place raspberries and sugar in a saucepan and heat gently untill sugar dissolves and raspberries give up juices.
2. Break up chocolate into a saucepan, add cream and heat very gently until chocolate melts - stir frequentlyto ensure chocolate doesn't stick and don't allow to boil.
3. Taste raspberries and add more sugar if too sharp.
4. Taste chocolate mix. It should be dark and quite stron. If you prefer milk chocolate then add more cream to taste (not more than 50ml unless you want soup!).
5. Pour chocolate into a serving bowl.
6. Mash raspberries roughly with fork and place in another bowl.
7. Cut bananas into 4cm thick chunks (leave skin on to stop them going brown).
8. Arrange doughnuts, strawberries and banana chunks on a plate and serve. Let guests help themselves by dunking fruit and doughnuts into the sauce of their choice - try and encourage guests to use fingers to dunk into the sauces - after all this is Halloween so the messier the better!
Title: Cream Cheese Butter Pecan Cookies
Ingredients:
- 1 light brown sugar
- 1 butter
- 1 cream cheese
- 1/2 salt
- 1/2 vanilla extract
- 1/2 pecans
- 1 all-purpose flour
- 2
- 6
- 2
Instructions:
1. In a large bowl, use a mixer to cream the brown sugar, butter, cream cheese, rum extract vanilla extract and egg yolk.
2. Using a large spatula or spoon, Stir the pecan and toffee pieces into your mixture.
3. Using your spoon or spatula, fold your flour and salt into the mixture, a little bit at a time. Thoroughly blend in each addition, before adding more.
4. Cover and refrigerate for at least an hour. (I let mine sit overnight).
5. Preheat your oven (use convection bake if you have it) to 375 degrees F.
6. Use light colored baking sheets and lightly grease them. Use a teaspoon to dig out your dough, using more if you like larger cookies, and roll into a ball. Slightly flatten each ball with your palms.
7. Bake for 8 minutes, or until light golden brown. (The cookies will cook a bit more once they are out of the oven.).
8. Let your cookies cool ON THE BAKING SHEET before moving them to your racks. My rule of thumb was when I could pick up the baking sheet and it may have been slightly warm, but I definitely didn't need to worry about oven mitts. This includes the bottom center of the sheet.
9. Storage: To keep your cookies soft, place a piece of bread in the bottom of an airtight container and pile the cookies on top.
Title: Apple Rose Tarts
Ingredients:
- 100 oats
- 50 coconut oil
- 60 egg
- 1 vanilla extract
- 1 honey
- 1 strawberries
- 200 red apples
- 6 cinnamon
- 1 lemon juice
- 1
Instructions:
1. Preheat the oven to 160C/320°F.
2. Combine all the ingredients for the pastry in a large bowl and mix well, then set aside.
3. Chop and de-stem the strawberries then add to a blender, blend until smooth.
4. Grease 10 cupcake tins with coconut oil, then press in the pastry mixture. Push the mixture to the bottom of each tin then up the sides. The pastry should be about 1/4 cm thick.
5. Bake for 20 minutes.
6. While the pastry is baking - place the chopped apple slices into a bowl of cold water, then add the lemon juice and microwave for 3 minutes.
7. Leave the apples in the warm water for a few minutes (until softened), then drain and sprinkle the cinnamon on top.
8. Remove the pastry from the oven and leave to cool.
9. Once cooled - place a spoonful of strawberry puree into the bottom of each tart, then carefully place the apple slices on top. Start at the edges of the tart and work your way in to form roses.
10. Place back in the oven for 30 minutes.
11. Serve and enjoy! :).
Title: Sesame Coconut Cookies
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 3 all-purpose flour
- 2 sweetened coconut
- 1 sesame seeds
- 1/2 pecans
Instructions:
1. Preheat oven to 300°.
2. Line baking sheets with Silpats (French nonstick baking mats).
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Add flour a half cup at a time, mixing on low speed until well combined.
5. Remove bowl from mixer; with a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans.
6. Divide dough into thirds.
7. Roll into logs about 1 1/2 inches in diameter.
8. Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
9. Using a sharp knife, cut logs into 1/4-inch-thick slices.
10. Transfer to prepared baking sheets, about 1 1/2 inches apart.
11. Bake until edges are golden, 20 to 30 minutes.
12. Transfer sheets to a wire rack to cool.
13. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
Title: S'mores Bread Pudding
Ingredients:
- 3 2% low-fat milk
- 1 Jell-O chocolate pudding and pie filling
- 9 reduced-fat honey graham crackers
- 1 miniature marshmallow
- 2
Instructions:
1. Preheat oven to 350°F.
2. Pour milk into large bowl.
3. Add pudding mix.
4. Beat with wire whisk 2 minutes.
5. Spread graham pieces in lightly greased 9" square baking dish.
6. Pour pudding mixture over grahams.
7. Bake 20 minutes.
8. Sprinkle evenly with marshmallows and chocolate chunks.
9. Bake an additional 10 minutes.
10. Remove from oven.
11. Let stand 10 minutes before serving.
Title: Pumpkin Pudding Drinkin' a Bourbon
Ingredients:
- 2 Bourbon
- 1/4 raisins
- 1 egg
- 1 pumpkin
- 1 evaporated milk
- 2/3 brown sugar
- 1/2 pumpkin pie spice
- 1 brown sugar
- 1/3 butter
- 2
Instructions:
1. In a small saucepan heat bourbon just until hot (do not boil). Add raisins; set aside to cool.
2. Lightly coat eight 6-ounce soufflé dishes or custard cups with nonstick cooking spray. Place soufflé dishes or custard cups in a shallow baking pan for ease of handling; set aside.
3. In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dish(es).
4. In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.
5. Bake in a 375 degree F. oven about 30 minutes for soufflé dishes or custard cups, or until a knife inserted near the center(s) comes out clean. Transfer to wire rack; cool for 1 hour before serving.
Title: Pina Colada Pudding Cups (Low Fat)
Ingredients:
- 3 nonfat milk
- 2 sugar-free instant vanilla pudding mix
- 2 flaked coconut
- 2 maraschino cherries
- 1/2
- 1/4
- 8
Instructions:
1. In large bowl, whisk milk, whipped topping and pudding mixes for 2 minutes. Stir in pineapple and extract.
2. Spoon into eight dessert dishes, 3/4 cup in each. Cover and refrigerate for 30 minutes or until chilled. Sprinkle each with 1-1/2 tsp coconut and top with a cherry.
Title: Angel Cake Surprise
Ingredients:
- 1 strawberry gelatin
- 1 bananas
- 1 vanilla instant pudding mix
- 3 milk
- 1
- 8
- 1
- 3
Instructions:
1. Break up the angel food cake into bite-size pieces. Place into 9X13inch pan.glass is better).Dissolve 1 package flavored gelatin in 1 cup water and pour over cake pieces, spreading to the edges of the pan.
2. Drain the peaches and pour the juice over the gelatin over the gelatin in the pan.
3. Slice bananas on top of the gelatin in the pan.
4. Arrange peach slices on top of the bananas slices.
5. If desired, add crushed pineapple.
6. For the pudding: Beat the pudding mix into 3 cups cold milk with wire whisk about 2 minutes.
7. Spread topping on top of the pudding. Try to keep the layers separate.
8. Refrigerate at least 2 hours before serving.
Title: Danish Apple Pudding
Ingredients:
- 1/2 icing sugar
- 2 vanilla extract
- 1 butter
- 1/2 brown sugar
- 1/2 cinnamon
- 2 applesauce
- 1 1/2 fresh lemon juice
- 2
- 1
- 1/4
Instructions:
1. Whip cream, 2 tbsp icing sugar and vanilla extract until soft peaks form (approximately 3 minutes - but it depends on the cream).
2. Place butter in a skillet and melt over medium heat. Add brown sugar, bread crumbs, and cinnamon. Mix well and cook, stirring constantly, to toast the crumbs, 3-5 minutes. Let cool completely (you may need to break up some of the crumbs if they've clumped together - this is easily down in the processor). Set aside 1 tbsp of crumb mixture.
3. Spread 1 cup of crumbs in a large bowl. Mix the lemon juice into the applesauce. Spread 1 cup of applesauce over crumbs. Next 1/2 of the whipped cream; then the last of the crumbs. Finally, another cup of applesauce and the balance of the whipped cream. Sprinkle with the toasted almonds and reserved bread crumbs. Chill for at least 3 hours.
4. Serve spooned into sherbet glasses or sauce dishes.
Title: Chocolate Mayonnaise Cake
Ingredients:
- 2 flour
- 1 sugar
- 1/4 baking soda
- 2 salt
- 1 water
- 1 vanilla
- 1
Instructions:
1. Grease 9 inch square baking pan.
2. Heat oven to 350.
3. Combine dry ingredients in a large mixing bowl.
4. Add the water, mayo, and vanilla; mix until well blended and almost smooth.
5. Pour into prepared pan and bake for 30-35 minutes- or until toothpick comes out clean.
6. Note: If you use a glass pan, you may have to bake it for up to an hour! I recommend a metal pan.
Title: No-Bowl Banana Nut Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 granulated sugar
- 1 baking powder
- 1/4 baking soda
- 1/8 salt
- 2/3 pecans
- 2/3 walnuts
- 1/3 banana
- 1/3 buttermilk
- 2 eggs
Instructions:
1. Put flour, sugar, baking powder, soda, salt and nuts into an ungreased 8 or 9 inch square pan and stir around with a fork to mix well.
2. Measure milk into a measuring cup and beat eggs in lightly with a fork. Add to pan along with bananas and oil. Stir around with the fork until blended and dry ingredients are all incorporated. Use a rubber spatula to scrape any ingredients clinging to sides, in corners or on bottom of pan into the batter and even batter out in the pan.
3. Bake at 350 F for 30 to 35 minutes until a wooden pick inserted in center comes out clean.
4. Cool in the pan on a rack. Makes 9 servings.
Title: White Chocolate and Blueberry Pie
Ingredients:
- 2 cold water
- 1 unflavored gelatin
- 7 white chocolate
- 1 unsalted butter
- 1 1/2 heavy cream
- 2 eggs
- 1/3 sugar
- 1 pure vanilla extract
- 2 fresh blueberries
- 1 graham cracker crumb crust
Instructions:
1. Place cold water in a small stainless steel bowl; sprinkle the gelatin on top; let gelatin stand to dissolve.
2. Add two inches of water in a med-size saucepan and bring water to a bare simmer.
3. Combine the chocolate, butter, and 1/2 cup heavy cream in a stainless steel bowl big enough to rest on top of the saucepan.
4. Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
5. Heat, whisking occasionally, until the chocolate is completely melted and the mixture is smooth.
6. Set the mixture aside to cool slightly.
7. In another stainless steel bowl, whisk the eggs and sugar together.
8. Place that bowl over the simmering water, again, making sure the bottom of the bowl does not touch the water.
9. Heat, whisking constantly, until the egg mixture has thickened and registers 160°F on an instant-read thermometer.
10. Remove the bowl from the heat and whisk in the vanilla.
11. Whisk the chocolate mixture and the gelatin mixture into the egg mixture; continue to stir until mixture is smooth.
12. Set the bowl containing the filling over a larger bowl of ice cubes; let the mixture stand, whisking occasionally, until it begins to thicken (about 10 minutes).
13. In a medium mixing bowl, whip the remaining heavy cream until it holds soft peaks (use an electric mixer).
14. Gently fold the whipped cream into the chocolate-egg mixture.
15. Fold in the blueberries.
16. Scrape the filling into the prepared crumb crust.
17. Cover the pie with plastic wrap and refrigerate until the filling is completely set--6 hours up to 1 day.
Title: Mocha Souffle
Ingredients:
- 1 vanilla
- 1 1/2 sugar
- 1/4 cornstarch
- 2 instant coffee crystals
- 1 cream of tartar
- 2
- 6
- 1/2
- 3
Instructions:
1. Allow egg whites to stand at room temperature for 30 minutes.
2. Meanwhile, in a saucepan combine the sugar, cornstarch, cocoa powder, and coffee crystals. Stir in milk all at once. Cook and stir over medium heat until bubbly; cook and stir for 2 minutes more. Remove from heat.
3. Stir in liqueur and vanilla. Pour into a large bowl. Cover surface of mixture with clear plastic wrap. Set aside.
4. In a large mixing bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the chocolate mixture to lighten. Fold in remaining egg whites.
5. Gently pour mixture into an ungreased 2- to 2-1/2-quart souffli dish.
6. Bake in a 375 degree F. oven for 20 to 25 minutes or until a knife inserted near the center comes out clean. Serve immediately.
Title: Palitaw
Ingredients:
- 2 water
- 1 coconut
- 1 sugar
- 1 water
- 1/2
Instructions:
1. Mix rice flour and ½ cup water well.
2. Form into small balls and flatten with fingers to form into ovals.
3. Boil 1 ½-quart in a pot.
4. Drop in boiling water 2 at a time.
5. Skim when they float and drop in cold water.
6. Drain and roll in mixed grated coconut and sugar.
7. Serve right away.
Title: Stir-Fried Tropical Fruit
Ingredients:
- 1 unsweetened flaked coconut
- 2 gingerroot
- 1/2 fresh pineapple
- 1/2 salt
- 4 mangoes
- 1
Instructions:
1. Preheat oven to 350°F Spread coconut flakes on a rimmed baking sheet and bake until lightly browned and fragrant, stirring occasionally, 10 to 12 minutes. Transfer coconut from baking sheet to a container and let cool.
2. Heat a wok or large sauté pan over high heat. When hot, add a teaspoon of the oil. Swirl to coat pan with oil. Add ginger and stir-fry until fragrant, about 1 minute.
3. Add pineapple and a pinch of salt. Stir constantly, spreading the pineapple over the surface of the pan, for about 2 minutes.
4. Transfer pineapple to a large bowl and set aside. Add the remaining oil to the pan, then add the mango and a pinch of salt. Cook, stirring often, for about 2 minutes. Transfer mango to bowl with pineapple. Add Earth Balance and toss gently until melted.
Title: Caramel Apple Dump Cake
Ingredients:
- 2 butter
- 1 cinnamon
- 1 pecans
- 1/2
- 1
Instructions:
1. In a greased 9 X 13 inch baking dish, mix apple pie filling and caramel sauce.
2. You may add in the 1/2 teaspoons cinnamon, if desired.
3. Spread evenly in the pan.
4. Pour dry cake mix directly on top of the pie filling and spread evenly.
5. Top with melted butter and pecans. (optional).
6. Bake at 350 degrees for 50-55 minutes or until top is golden brown and apple filling is bubbly.
Title: Ice Box Fruitcake II
Ingredients:
- 3 pecans
- 8 marshmallows
- 1 sweetened condensed milk
- 1 coconut
- 1 raisins
- 10 wine
- 1/8
Instructions:
1. Combined crushed wafers, coconut, chopped cherries, pecans and pineapple and place in large bowl. Mix well. Also add raisins, if desired.
2. Melt marshmallows in top of double boiler.
3. Add milk to melted marshmallows and mix well.
4. Remove from heat and pour onto wafer mixture. Mix well.
5. If desired, pour 1/4 to 1/2 cup of any good sweet wine - scuppernong, blackberry, pear, etc. When cool enough to handle, form into "logs" and wrap in waxed paper.
6. Chill at least 24 hours before serving -- the longer the chilling, the better.
7. Serving Suggestions Slice into 1/2" slices and arrange on small platter.
8. Best served cold.
9. Can be made 2 weeks in advance.
Title: Honey Spice Cake With Rum Glaze - Emeril Lagasse
Ingredients:
- 2 1/3 cake flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 salt
- 3/4 unsalted butter
- 2/3 honey
- 1/2 sugar
- 3 plain yogurt
- 3/4 plain yogurt
- 2 powdered sugar
- 4 rum
- 1 1/4
- 1 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease and flour 1 (9-inch) tube pan or 1 (8 to 10-cup) fluted tube or bundt pan.
3. Sift the cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt together, then sift again into a large bowl. In another large bowl, beat the butter with an electric mixer on high speed until creamy.
4. Gradually add the honey and 1/4 cup of the sugar to the butter and beat on high speed until well mixed, 2 to 4 minutes.
5. Beat in the egg yolks, 1 at a time.
6. Beat on low and add the flour mixture in 3 parts, alternating with the yogurt in 2 parts.
7. Beat until smooth, scraping down the sides of the bowl as necessary.
8. In another large bowl, beat the egg whites until soft peaks form.
9. Gradually add the remaining 1/4 cup sugar, beating on high speed, until stiff.
10. Fold the egg whites into the batter.
11. Pour the batter into the prepared pan and bake until a tester comes out clean, 45 to 55 minutes.
12. Let the cake cool in the pan on a wire rack for 10 minutes and then invert the cake onto the rack and allow to cool completely.
13. In a small bowl combine the powdered sugar and rum and stir to combine. Mixture should be a stiff glaze. If the glaze is too thick, thin with a bit of milk.
14. Using a spoon, drizzle the glaze all over the cake in a random pattern.
15. Let the cake sit until the glaze has hardened.
16. Serve.
Title: Light Apple Custard (Low Sugar)
Ingredients:
- 3 apples
- 2 eggs
- 2 1/2 sugar
- 3/4 vanilla extract
- 3 cinnamon
- 1/4 nutmeg
- 1/4 cardamom
- 1/4 butter
- 1 coconut oil
Instructions:
1. Preheat oven 350 degrees F.
2. Peel and core the apples and cut into eighths, then slice into ¼ inch pieces.
3. Steam the apples for about 8-10 minutes til almost tender.
4. Spray an 8 inch square baking pan with cooking spray.
5. Arrange the apple wedges on the bottom of the pan.
6. Beat together eggs and sugar.
7. Beat in the almond milk until smooth. Add vanilla (if using).
8. Add spices, beat to combine.
9. Pour the filling over the apples. Rearrange the apple pieces slightly, if necessary, for maximum coverage with the custard.
10. Dot with bits of butter or coconut oil.
11. Bake about 20 minutes or until the filling is set.
Title: Boterkoek (Dutch Butter Cake)
Ingredients:
- 250 all-purpose flour
- 125 confectioners' sugar
- 225 butter
- 1/4 salt
- 1 vanilla
- 1 egg
Instructions:
1. Butter a 8" springform pan.
2. Pre-heat the oven to 350 degrees F.
3. Sift flour and sugar in a bowl.
4. Add butter, salt, and vanilla.
5. Cut the butter into small pieces and knead lightly with a cool hand or utensil until it holds together.
6. Don't work too much.
7. It needs to stay cold.
8. (This works well in the food processor- then I use frozen butter) Press mixture quickly into bottom of spring form pan.
9. Brush the top with the egg.
10. Place the pan just below the middle of the oven and bake about 30 minutes or until it's a golden brown.
11. Cool in the pan, release the spring, and remove cake.
12. Serve in thin slices- it is rich!