lumicero/recipes-ing2inst huggingface dataset:
Title: Hawaiian Ice-Box Cake
Ingredients:
- 1 1/3 water
- 3 skim milk
- 1 instant banana pudding mix
- 2
- 1
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Mix water, egg whites and cake mix in a large bowl at low speed for 30 seconds. Increase speed to medium and beat for 2 minutes. Pour batter into a 13x9x2 inch baking dish that is coated with non-stick cooking spray. Bake for 35 minutes or until cake springs back when touched lightly in the center. Let cool in pan on a wire rack.
2. Beat milk and pudding mix in a medium bowl at low speed for 2 minutes or until thickened. Cover and chill for 5 minutes. Stir in pineapple. Using handle of wooden spoon, pierce 48 holes in top of cake. Spread pudding mixture over cake and spread whipped topping over pudding mixture. Toast coconut in flat pan for 7 to 10 minutes, stirring frequently for even toasting. Sprinkle topping with toasted coconut. Refrigerate.
Title: Mini Pumpkin Bites
Ingredients:
- 1/2 canned pumpkin
- 1/2 prepared fat-free vanilla pudding
- 2 cinnamon
- 1/8 ground cloves
- 1 ground ginger
- 1 confectioners' sugar
- 65
Instructions:
1. Mix pudding, pumpkin and spices.
2. Fold in whipped topping.
3. Put mixture in a sandwich bag, and clip the corner.
4. Put cookies on a cookie tray, and squeeze pumpkin mix onto them.
5. Chill in refrigerator.
6. Sprinkle with confectioners sugar before serving if so desired. Enjoy!
Title: Southwest Chocolate Stack-Ups
Ingredients:
- 1/2 reduced-fat cream cheese
- 1/2 sugar
- 1/2 vanilla extract
- 1/2 ground cinnamon
- 1 flour tortillas
- 1 fresh strawberries
- 1/4
- 6
- 2
- 1/4
- 8
Instructions:
1. Preheat oven to 350°.
2. Put 1/2 cup chocolate chips in a small glass bowl; microwave on high 2 minutes or until almost melted, stirring after 1 minute. Set aside. Place cream cheese, 1/4 cup sugar, & vanilla in a medium bowl, - beat with mixer at medium speed until well blended. Add melted chips and whipped topping, stirring until well blended. Cover and chill.
3. Combine 1/4 cup cinnamon,sugar & cocoa, .Put tortilla wedges on a baking sheet coated with cooking spray. Coat 1 side of each wedge with cooking spray; sprinkle evenly with the sugar mixture. Bake at 350° for 10 minutes. Remove from pan & cool on a wire rack.
4. Spread 1 1/2 tablespoons cream cheese mixture on 1 tortilla wedge, sugar side up. Top with 1 tortilla wedge, sugar side up; 1/4 cup sliced strawberries; 1 1/2 tablespoons cream cheese mixture; 1 tortilla wedge, sugar side up; and 1 1/2 tablespoons cheese mixture. Sprinkle with 1 1/2 teaspoons minichips. Drizzle 1 tablespoon syrup onto tortilla stack . Repeat with remaining tortillas, cheese mixture, strawberries, minichips, and syrup.
5. These have to be assembled just before serving.
Title: Apple Crisp With Organic Sugar
Ingredients:
- 10 apples
- 1 cinnamon
- 1/2 rolled oats
- 1/2 flour
- 1/2 sugar
- 1/2 salt
- 1/8 walnuts
- 1/2 margarine
- 1/2
Instructions:
1. Peel & slice apples.
2. Mix together apples with lemon juice and cinnamon.
3. Place mixture in a greased 9" x 13" baking dish.
4. Combine oats flour, Organic Sucanat, salt, cinnamon and walnuts in a bowl.
5. Mix in the margarine substitute with your fingers until mixture resembles coarse crumbs.
6. Spread evenly over the apples.
7. Bake for 25 minutes at 375 Degrees or until apples are soft and topping is brown.
Title: Banana Clafouti
Ingredients:
- 5 sugar
- 3 bananas
- 2 half-and-half
- 3 eggs
- 1/4 flour
- 1 vanilla
- 1 salt
- 1/4 confectioners' sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Butter an 8 x 8-inch or 7 x 10-inch shallow baking dish.
3. Sprinkle 2 tablespoons of the sugar in the bottom.
4. Cut each banana into 3 long strips and line the bottom of the dish with them.
5. In a bowl, beat together all the remaining ingredients, except the confectioner's sugar, and pour carefully over the bananas.
6. Bake for 40 to 50 minutes, or until puffed and golden.
7. Let cool on a rack for 15 minutes.
8. Sift confectioner's sugar over the top for garnish.
Title: Canadian Shortbread Cookies
Ingredients:
- 2 butter
- 1 1/2 light brown sugar
- 4 1/2 all-purpose flour
- 1/4 real maple syrup
Instructions:
1. Preheat oven to 300°F (150°C).
2. Combine the butter, sugar, flour and maple syrup, blend until smooth.
3. On a lightly floured surface roll dough out 1/2 inch thick. Cut into desired shapes and place on ungreased cookie sheets.
4. Bake at 300°F (150°C) for 20 minutes, watch carefully so as not to overcook. Let cookies cool before eating.
Title: Frosting
Ingredients:
- 1/2 hot water
- 1/3 coffee
- 1/2 confectioners' sugar
- 1 butter
- 1/3 vanilla
- 1/2 salt
- 1/8 confectioners' sugar
- 3
Instructions:
1. Melt the chocolate over hot water. Remove from heat.
2. Stir in and set aside the hot water and nescafe.
3. Combine 1 cup of confectioners' sugar, butter, vanilla and salt and beat till fluffy.
4. Add, mixing well after each addition, 3 cups confectioners' sugar alternately with chocolate mixture.
5. Frosts: 3 dozen cookies, but not all of it may be used.
Title: Mandarin Oranges With Ouzo Liqueur
Ingredients:
- 1 mandarin orange segments
- 1
Instructions:
1. Divide the oranges and their juice between 4 serving cups.
2. Pour 1/4 cup of Ouzo over each cup of oranges.
3. Chill 1 hour and serve.
Title: Watergate Salad (Authentic)
Ingredients:
- 1 miniature marshmallow
- 1/2 sweetened flaked coconut
- 1/2 instant pistachio pudding mix
- 1 non-dairy whipped topping
- 1
- 1 3/4
Instructions:
1. Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl until well blended. Gently stir in whipped topping. Refrigerate one hour or until ready to serve.
2. ------------------.
3. Watergate Salad 2.
4. Ingredients:
5. 1 (1 pound 4 ounce) can of crushed pineapple, in 100% pineapple juice, drained - reserve the juice.
6. 2 small packages of instant pistachio pudding mix.
7. 1 large (16 ounce) tub of Cool Whip, thawed.
8. 2 cups of miniature marshmallows.
9. 1 cup of chopped pecans or walnuts, optional.
10. Instructions:
11. Drain the pineapple, but reserve the juice! Stir together half of the pineapple juice with the pudding mix until well blended. Gently fold in the Cool Whip and carefully stir in the pineapple, marshmallows, and pecans. Add additional juice only if needed - you want this to be moist but not runny. Cover and refrigerate at least one hour or preferably overnight. Scoop into individual clear goblets and garnish with shredded sweet coconut, chopped nuts and/or Maraschino cherries, if desired.
12. Variations: Add 3 to 4 bananas, sliced, well drained fruit cocktail, mandarin oranges, or.
13. Maraschino cherries and/or mix in cottage cheese with the whipped topping.
14. -------------------.
15. Watergate Salad 3.
16. serves 8 - 10.
17. Ingredients:
18. 2 cups Miniature Marshmallows.
19. 2 pkg. (4-serving size each) Jell-O Pistachio Instant Pudding.
20. 2 cans (14 fl oz/398mL each) crushed pineapple in juice, NOT drained.
21. 1 cup chopped pecans (or other nuts of your choice).
22. 3 cups thawed Cool Whip Whipped Topping.
23. Instructions:
24. Combine the mini marshmallows, the 2 dry pudding mixes, the canned pineapple (with juice) and the nuts in a large bowl.
25. Fold in the Cool Whip.
26. Cover and refrigerate your Watergate creation, for at least 1 hour, before serving.
27. Notes:
28. You can make this recipe as a low-cal dessert by using the sugar-free pudding mix and the low-cal whipped topping.
29. You can substitute canned fruit cocktail, peaches, mandarins, or your favourite type in this recipe.
30. Did you know:
31. that Watergate Salad is quite similar to Ambrosia - that this is very popular at potluck dinners and family gatherings - that it is very common in the Upper Mid-western United States. - that young and old alike - all enjoy this refreshing Watergate salad recipe.
Title: Cheddar Apple Crisp
Ingredients:
- 6 apples
- 1/4 sugar
- 2 unbleached flour
- 1 1/2 cheddar cheese
- 3/4 unbleached flour
- 1/4 sugar
- 1/2 cinnamon
- 1/4 salt
- 1/2 butter
Instructions:
1. Heat the oven to 375 degrees F.
2. Combine the apples, sugar, flour and 1 cup of cheese.
3. Place in a greased 8-inch square baking pan.
4. Combine the flour, sugar, cinnamon, and salt.
5. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture.
6. Bake in the preheated oven for 30 to 35 minutes.
7. Remove from the oven and top with the remaining cheese.
8. Return to the oven until the cheese melts.
9. Serve warm with hard sauce or ice cream.
Title: Cheese Danish
Ingredients:
- 2 cream cheese
- 2 sugar
- 1 butter
- 1/2 sugar
Instructions:
1. Grease bottom of 13 X 9 glass baking dish with butter.
2. Roll out 1 pkg crescent rolls along bottom of baking dish.
3. Mix 2 pkgs cream cheese and 1 cup sugar until well blended.
4. Spread mixture over layer of crescent rolls.
5. Cover with second pkg of crescent rolls.
6. Melt 1 stick butter and pour on top of danish.
7. sprinkle with cinnamon sugar.
8. Bake@ 350 for 30 minutes until golden brown on top.
9. Let sit about an hour for the cream cheese to set, before serving.
10. I think it is best to make the day before and let it sit in the fridge overnight.
11. Pop it in the oven for 15 minutes or so before serving to warm through.
Title: Chocolate Bread Pudding With White Chocolate Amaretto Sauce
Ingredients:
- 2 brown sugar
- 1 unsalted butter
- 1/2 2% low-fat milk
- 2 eggs
- 3 vanilla extract
- 2 instant espresso powder
- 2 table salt
- 1/2 white chocolate
- 13 heavy cream
- 4 powdered sugar
- 2/3 salt
- 2 Amaretto
- 1 cornstarch
- 2 fresh raspberry
- 2
Instructions:
1. Preheat oven to 350*, coat a 9" springform pan with 1 tablespoons softened unsalted butter.
2. Melt chocolate chips with the sugar and butter in a saucepan over low heat. Stir frequently until chips are smooth, about 8 minutes.
3. Whisk milk, eggs,vanilla, espresso, and salt together and pour over *staled bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose it's shape.
4. Fold the melted chocolate into the bread mixture, then transfer to the prepared pan. Bake for 1 hour, or until the center springs back when gently pressed. Cool on a rack for 15 min., remove the sides of the pan and slice.
5. Serve with topping:
6. Melt the chocolate with the cream and sugar in a saucepan over low heat until smooth, stirring constantly, about 8 minute.
7. Combine amaretto and cornstarch to make a slurry, then stir it into the chocolate mixture. Increase heat to medium and bring to a boil for 1 minute, or until thickened slightly. Transfer to a bowl; cool to room temperature.
8. To serve, spoon sauce over wedges of warm bread pudding and garnish with raspberries.
9. *To stale your bread, lay the slices out on cookie sheets, turning every half hour until they begin to feel dry. Then cut them into 1" cubes,.
10. It is a very rich recipe, and I don't know how many servings you will get out of yours.
Title: Butterscotchy Dip
Ingredients:
- 1 cream cheese
- 1/4 milk
- 2 brown sugar
- 1 vanilla
- 1
Instructions:
1. In a medium bowl, combine all ingredients and mix until well blended.
2. Cover and refrigerate until chilled, about 2-3 hours.
3. Serve with your favorite fruit chunks or slices.
Title: Polynesian Spareribs (Crock Pot)
Ingredients:
- 2 soy sauce
- 1/3 ground ginger
- 1 cornstarch
- 1/4 cider vinegar
- 1/2 sugar
- 1 water
- 1/4 salt
- 1 dry mustard
- 1/2 fresh ginger
- 1
Instructions:
1. Cut spareribs into 3 inch pieces.
2. Mix soy sauce, ground ginger, and cornstarch until smooth; brush over spareribs.
3. Place ribs on rack of broiler pan. Bake in preheated 425 oven for 20 minutes to remove fat; drain.
4. Combine remaining ingredients in crock pot; stir well.
5. Add ribs. cover and cook on low for 8-10 hours.
Title: Soft and Gooey Chestnut and Chocolate Cake
Ingredients:
- 250 dark chocolate
- 250 unsalted butter
- 250 chestnuts
- 250 milk
- 4 eggs
- 125 caster sugar
Instructions:
1. heat oven to 160°C Grease and line a 25cm/10 inch springform cake tin with greaseproof paper.
2. melt the chocolate and butter together in a pan over a gentle heat. In another pan, heat the milk with the cooked chestnuts until just boiling, then process to a rough puree with a processor.
3. Seperate the egg whites from the yolks. Put the yolks with the sugar and mix, add the chocolate mixture and chestnut puree. Mix until you have a smooth batter.
4. Wisk the whites until stiff, then fold gently into the chocolate chestnut mix.
5. Transfer to the cake tin and bake for about 30 minutes or until just set, with a slight wobble in the centre.
6. Cool completely then serve cut in a thick wedge with a thick dollop of double cream.
Title: Pecan Chews
Ingredients:
- 1 butter
- 3 brown sugar
- 4 eggs
- 1 salt
- 1 baking soda
- 3 vanilla
- 2 pecans
- 4 flour
Instructions:
1. Preheat oven to 350 degrees, rack in middle position.
2. Melt butter and.
3. add brown sugar.
4. Mix well and let cool.
5. Add beaten eggs and mix.
6. Add salt, baking soda, vanilla and nuts.
7. Mix well.
8. Add flour.
9. Mix until flour is thoroughly distributed.
10. Form dough into balls the size of a walnut with shell.
11. Place them on a greased cookie sheet, 12 to a standard sheet.
12. Press them down with a spatula sprayed with Pam (or greased).
13. Bake at 350 degrees for 10-12 minutes.
14. Allow cookies to set up on sheet for one minute.
15. Remove to a wire rack to finish cooling.
16. Eat & enjoy.
Title: Brownie Thins II
Ingredients:
- 5 butter
- 1/4 margarine
- 1/2 sugar
- 1 egg
- 1/4 flour
- 1/2 vanilla
- 1/4 salt
- 1 powdered sugar
Instructions:
1. Line bottom of a buttered 9" pan with wax paper and butter top of wax paper.
2. In small saucepan, melt butter, remove from heat.
3. Add cocoa and stir.
4. Stir in sugar, beaten egg, flour, vanilla, pinch of salt and nuts.
5. Spread in pan evenly.
6. Bake at 350 degrees for 10-15 minutes. Don't burn.
7. Let cool . Invert on cutting board and peel off wax paper. Sprinkle with sifted powdered sugar.
8. Cut into wedges or however you like!
Title: Blow out Cookies
Ingredients:
- 2 flour
- 1 baking powder
- 1/4 salt
- 1/4 chunky peanut butter
- 1/2 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 1/4 milk
- 3/4 chocolate chips
- 3/4
Instructions:
1. Combine flour, baking powder and salt.
2. Beat peanut butter and butter until fluffy.
3. Add both sugars and beat until light.
4. Add egg, beat 3 minutes.
5. Add vanilla.
6. Stir in dry ingredients, then add milk and beat thoroughly.
7. Fold in chips, nuts, then chopped peanut butter cups.
8. Drop by 2 Tbsp clumps on ungreased baking sheet.
9. Bake at 375° for 10-12 minutes.
Title: Old Fashioned Oatmeal Cake
Ingredients:
- 1 1/2 boiling water
- 1 oatmeal
- 1/2 shortening
- 2 margarine
- 1 1/2 eggs
- 1 flour
- 1 cinnamon
- 1 baking powder
- 1 brown sugar
- 1 white sugar
- 1 margarine
- 1 vanilla
- 1 baking soda
- 6 salt
- 2/3 butter
- 1 brown sugar
- 1 coconut
- 1/4 canned milk
- 1 vanilla
Instructions:
1. Pour boiling water over oatmeal. Let it cool, and add all other ingredients 1 at a time.
2. Bake at 350 for 30 minutes.
3. While cake is baking, mix all topping ingredients together, when cake comes out of oven, top w/ the topping mixture and put it under the broiler for 3 minutes---be careful not to burn, watch it!
4. Serve warm or cooled.
Title: Banana Cake With Sour Cream Frosting
Ingredients:
- 2 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 1 1/4 sour cream
- 1 1/3 bananas
- 2 fresh lemon juice
- 2/3 powdered sugar
- 1 cream cheese
Instructions:
1. Preheat oven to 350°F Lightly butter and flour 13 x 9 x 2-inch metal baking pan. In medium bowl, combine flour, baking soda, baking powder and salt. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Add eggs and beat until fluffy. Mix in 3/4 cup sour cream, bananas and lemon juice. Add dry ingredients to banana mixture and beat until well blended. Transfer batter to prepared pan.
2. Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes. Cool completely on rack. (Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing.).
3. Beat remaining 1/2 cup sour cream, powdered sugar and cream cheese in large bowl until well blended. Spread frosting over cooled cake.
Title: Raspberry Rhubarb Lattice Pie
Ingredients:
- 1/3 all-purpose flour
- 1 1/2 rhubarb
- 1/2 raspberries
- sugar
- unsalted butter
- egg
- heavy cream
Instructions:
1. Preheat oven to 350°F.
2. On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
3. Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
4. In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.
5. Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.
Title: Fresh Cherry Clafouti
Ingredients:
- 1 milk
- 1/4 heavy cream
- 1/4 sugar
- 3 eggs
- 1 vanilla extract
- 1/16 salt
- 2/3 all-purpose flour
- 4 cherries
Instructions:
1. Heat oven to 350°.
2. Butter a shallow baking dish (10-inch diameter).
3. Combine the milk, cream, sugar, eggs, vanilla, salt, and flour in a mixing bowl and beat until frothy.
4. Pour enough of the batter into the prepared baking dish to make about a 1/4 inch layer; reserve the rest.
5. Bake the thin layer until it forms a skin - about 5 minutes.
6. Remove the dish and arrange the cherries in a single layer.
7. Pour over the remaining batter.
8. Return dish to oven until clafouti is puffed, brown, and a knife inserted into the center comes out clean - about 35 minutes.
9. Sprinkle with confectioners' sugar before serving.
Title: Biscochito Biscotti
Ingredients:
- 6 flour
- 1/4 salt
- 3 baking powder
- 1 1/2 sugar
- 2 anise seed
- 2 eggs
- 16 white wine
- 1/4 powdered sugar
- 1 1/2 cinnamon
- 2 milk
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Sift flour with baking powder and salt.
3. In a separate bowl, cream lard with sugar and freshly ground anise seeds and whip until fluffy.
4. Beat in eggs one at a time.
5. Mix in flour mixture and white wine until well blended.
6. Refrigerate 1-2 hours. (Cover with plastic wrap so the dough doesn't dry out.)
7. Divide dough into 4 balls and line a cookie sheet with parchment paper (You can use the same parchment paper throughout the baking process.
8. Shape each ball into a log about 7 inches long. Place logs on parchment paper lined pans and pat dough into a rectangleish shape, about ¾ inch thick and 2 ½ inches wide.
9. Mix the 3/4 cup sugar and 2 tbsp of cinnamon in a small bowl.
10. Bake logs about 30 minutes, until edges are somewhat brown. Let logs cool about a half hour before slicing them into inch-thick slices. Place slices back on paper lined pan.
11. Bake slices for 17 minutes, remove from oven, flip and bake 17 more minutes.
12. Cool slices on cookie rack while preparing the glaze.
13. Whip the glaze ingredients together and spread on the biscotti with a butter knife. Biscotti will be very crumbly, handle with care.
Title: Easy Shortcakes
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 sugar
- 2 white vinegar
- 1 milk
- 6 vanilla
- 1
Instructions:
1. Preheat the oven to 400 degrees.
2. Combine the dry ingredients and mix well. Make a well in the center, and then add each wet ingredient. Mix all together gently. Dough should be light and airy.
3. There will be enough dough for five or six shortcakes. Use a spoon to drop dollops of the dough onto a small nonstick or lightly oiled cookie sheet. Press the center of each shortcake to flatten it a bit and create an indentation for filling. I like to leave them irregularly shaped instead of perfectly round.
4. Bake for 12-13 minutes, or until the tops are just starting to turn golden.
5. After they've cooled for a bit, slice them in half horizontally. Use a combination of any of your favorite fillings: lightly mashed fresh fruit, vanilla pudding, mascarpone cheese, chocolate sauce. My son likes to put a fruit layer and a whipped cream or pudding layer in the center, then add the top half, and then top with a fruit layer and lots of whipped cream.
6. *****You can also make a savory version of these shortcakes by omitting the sugar and vanilla, and adding parmesan cheese and a dash of garlic or onion powder. Top with olives, refried beans, sour cram, and salsa or greek salad.*****.
Title: Tiramisu - Balducci's in New York City
Ingredients:
- 24 ladyfingers
- 2 espresso coffee
- 6 eggs
- 6 sugar
- 1 mascarpone
- 2 marsala wine
- 2 triple sec
- 2 brandy
- 2 bittersweet chocolate
- 8
Instructions:
1. Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso.
2. Put half of the soaked ladyfingers in one layer in a rectangular serving dish.
3. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color.
4. Add the mascarpone, the liquors, and the extract, and stir gently.
5. In a separate bowl, beat the egg whites with a wire whisk until they are stiff.
6. Gently fold the whites into the mascarpone mixture. Use half of this mixture to make a layer on top of the ladyfingers in the serving dish.
7. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving.
Title: Mama Zuquinis Flan D'arancia (Orange Custard)
Ingredients:
- 1 1/2 sugar
- 2 water
- 1 oranges
- 8
- 1
- 2
Instructions:
1. In a small, heavy saucepan, melt 1/2 cup of the sugar with the water over high heat. Cook, without stirring, until mixture is a caramel color and is fragrant. Do not let it get too dark or it will taste bitter.
2. Very carefully pour the caramel into the bottom of a 1 qt flan mold or 6 caramel cups. Swirl quickly to coat the bottoms and sides.
3. Preheat the oven to 350 degrees F.
4. Place almonds into a food processor with 1/4 cup of the remaining sugar and process until finely ground. Set aside.
5. In a bowl, whisk together the egg yolks and remaining sugar. Add the orange juice, zest almonds and mix well.
6. Pour the mixture in to your prepared baking mold or cups and place into a larger baking pan. Add hot water to the pan to reach halfway up the sides of the mold or cups. Cover the baking pan with aluminum foil.
7. Bake until a knife inserted into the center emerges clean, 35-40 minutes for the custard cups and 1 hour for the mold. Remove from the oven, then remove from the baking pan. Let cool a bit then cover with plastic wrap and refrigerate until well chilled.
8. To serve, run a thin knife around each flan and invert onto individual plates or one large plate. Spoon the caramel that flows onto the plates over the top. Garnish with orange segments.
Title: Winnie's Brown Sugar Delight
Ingredients:
- 6 all-purpose flour
- 4 baking powder
- 1/2 salt
- 1 1/2 shortening
- 3 brown sugar
- 2 eggs
- 2 vanilla
- 2 dates
- 1/3 walnuts
- 1/3 cinnamon
- 1/3 nutmeg
- 1/2
- 1/4
Instructions:
1. Sift flour, baking powder and salt together.
2. Beat shortening and sugar together until fluffy.
3. Add eggs and vanilla, and beat well.
4. Combine mixtures and mix well.
5. Divide dough into six portions.
6. Leave one portion plain.
7. Mix ingredients for one of the variations into each of the other portions.
8. Shape each portion into a roll.
9. Wrap in plastic and refrigerate until firm, at least 1 hour.
10. Preheat oven to 375°F.
11. Slice dough very thin.
12. Place on ungreased baking sheet and bake for 10-12 minutes.