lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Bundt Cake With Lemon Glaze Drizzle (Uses Cake Mix)
Ingredients:
- 1 water
- 1/3 eggs
- 1 sour cream
- 3 strawberry
- 2 confectioners' sugar
- 2/3 fresh lemon juice
- 1
- 1 3/4
- 5
Instructions:
1. Preheat oven to 350 degrees. Spray Bundt or tube pan with Bakers Joy (or spray two 8" pans with cooking spray to make layer cake).
2. Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
3. Pulse strawberries a few times until chopped (be careful not to puree them) then stir those into batter by hand then pour batter into Bundt pan (or round pans).
4. Bake for 35-40 minutes for bundt pan until done (bake 30 min for round pans). Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pan.
5. Cool completely then glaze by combining the powdered sugar & lemon juice - whisk together until creamy then drizzle over top and sides of cake.
Title: Mini Cheesecakes
Ingredients:
- 1 graham cracker crumbs
- 2 light cream cheese
- 3/4 cocoa powder
- 1/2 sweetened condensed milk
- 1 vanilla
- egg
Instructions:
1. Preheat oven to 300°F
2. Line 6 medium muffin cups with foil liners; grease the foil cups and sprinkle the base of each cup with 1 tsp cracker crumbs.
3. In a blendor or food processor, process remaining ingredients except egg until smooth.
4. Gently blend in egg and mix until just combined.
5. Divide batter among prepared muffin cups.
6. Bake in preheated oven for about 12 minutes
7. or until edges are just set.
8. Turn off oven and leave the cakes in oven for 1 hour.
9. Remove from oven and cool to room temperature.
10. Chill for at least 4 hours before serving.
Title: Farm Fresh Swedish Baked Custard
Ingredients:
- 2 1/2 milk
- 3 eggs
- 2 sugar
- 1/3 vanilla extract
- 1 salt
- 1/4 nutmeg
- 1
Instructions:
1. NOTE: Removing hot baked custard from a hot water bath is hard! Make it easy on yourself by using a canning jar lifter with rubber grips! They are easy to find in thrift stores, at your grandmothers, or at Target for less than $7.00. If you bake a lot of custard or can, this tool is indespensible!
2. Preheat oven to 325 degrees. Fill tea kettle with enough water to fill a 9" x 13" pan, half way up with boiling water. Bring water to boil, then turn down heat. Butter the custard cups; mine hold 5 ounces of custard or between 1/2 cup to 2/3 cup custard and yields five custard cups. Place buttered custard cups into the 9" x 13" empty pan, set aside.
3. Place the 2.5 cups of milk in a large saucepan, uncovered, over medium heat. Let the milk stand in the pan, without stirring, until a skin forms on top and it is scalded. Or, if this makes you uneasy, stir the milk and continue heating until small bubbles form along the edges of the pan. Remove from heat.
4. Meanwhile, place the eggs and yolks in a large mixing container with a pouring spout. Beat or whisk briefly, only to mix, not until they are foamy or light. (This beats too much air into the custard)
5. Gradually add the sugar, vanilla and almond extracts and salt, beating only until well mixed.
6. Using a 1/4 cup measuring cup, slowly add 1/4 cup amounts of the hot milk to the egg mixture, stirring gently. When 1 cup of warm milk has been added into the egg mixture, add the remaining milk and stir gently. This process is called "tempering", making sure that your eggs don't "scramble" in the pan from the heat of the milk!
7. Strain the mixture into a measuring cup large enough to hold 4 cups of liquid. Straining removes any lumpy egg whites and bubbles from beating. Pour 1/2 cup to 2/3 cup custard mixture into the custard cups set into the pan. Shake the smallest amount of nutmeg over each top, only to decorate and provide a hint of nutmeg.
8. Make sure that the tea kettle's water is HOT! Place pan with custard cups into the oven and carefully pour the hot boiling water into the pan, going up to 1/2 of the height of the custard cups.
9. Bake for 50 to 60 minutes until a sharp knife inserted 1 inch into the middle of the custard comes out clean. Carefully remove the pan and place on a heat-proof surface. Using a jar lifter, lift each cup of custard out of the hot water and place on a wire rack to cool. Allow water in pan to cool, dump out.
10. Serve warm, cool, cold. Plain or with topping of choice. Just enjoy it, however you please!
Title: Giant Crisp Chocolate Chip Cookies
Ingredients:
- 2 flour
- 1 baking soda
- 1 salt
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1 vanilla
- 1
Instructions:
1. Mix together the flour, baking soda and salt and set aside.
2. Cream the butter till fluffy.
3. Gradually beat in the sugar till light.
4. Beat in the egg and vanilla till blended and fluffy.
5. Stir in the flour mixture, chocolate bits and nuts and mix well.
6. Shape into 2-inch balls and place 3-inches apart on ungreased cookie sheet (6 on each).
7. Bake on middle rack of oven at 350° for 20-23 minutes or till golden and edges are lightly browned.
Title: Baba Garman's Icebox Dessert
Ingredients:
- 6 granulated sugar
- 2 cream of tartar
- 3/4 vanilla
- 2 walnuts
- 2 cherry pie filling
- 1/2
- 1
- 2
Instructions:
1. Whip egg whites, sugar and cream of tartar till thick like meringue. Fold in the vanilla, crushed saltines and nuts. pat into the bottom of a 13/9 greased glass baking dish and bake at 350* for 25 minutes. Cool well.
2. When cold, top with the pie filling and Dream Whip.
3. Garnish with additional finely chopped walnuts if desired.
Title: Tasty Spelt-Oatmeal Cookies
Ingredients:
- 1/2 margarine
- 1/2 butter
- 1 egg
- 2 vanilla
- 1 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/2 raisins
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Cream together first four ingredients.
3. In separate bowl, combine next four ingredients; stir well. Add to creamed mixture.
4. Add oats and raisins and mix thoroughly.
5. Spoon drop batter onto greased cookie sheet (or use parchment paper). Use a fork to pat down the cookie.
6. Bake for 10-12 minutes or until desired.
7. Enjoy!
Title: Creamy Vanilla Pudding
Ingredients:
- 2 1/2 milk
- 1 salt
- 1/2 sugar
- 3 cornstarch
- 2 vanilla
- 1 butter
- 1 margarine
Instructions:
1. Place 2 cups milk and salt in saucapan. Sprinkle sugar over milk; do not stir.
2. Heat over medium-high flame.
3. Quickly combine cornstarch with remaining milk.
4. Add egg yolks. Mix well.
5. When milk reaches a full boil, remove from heat.
6. Stir in cornstarch mixture. Pudding will begin to thicken.
7. Return to heat; cook for one minute.
8. Remove from heat. Stir in vanilla and butter.
9. Pour into serving dishes. Serve warm.
10. Serves 4.
Title: Maple Bacon Popcorn
Ingredients:
- 1/2 bacon
- 2 bacon drippings
- 1/2 sea salt
- 1 brown sugar
- 3 pure maple syrup
- 2/3 butter
- 3 vanilla extract
- 1/2 baking soda
- 1/2
Instructions:
1. Cook bacon in a skillet until crispy, and once cooled, crumble it up. Reserve the bacon drippings.
2. In a medium (2 quart) saucepan combine 2 tablespoons of bacon drippings and three kernels of popcorn; place on a tight-fitting lid and cook over medium heat. When you hear the three kernels pop, it is time to add the rest of the popcorn inches Gently shake the pot as the popcorn cooks and pops. When you hear less than one pop every one to two second, turn off the heat and let the pan sit for one minute. On a large baking sheet (13X18) coated with cooking spray, spread out the popcorn and sprinkle with salt.
3. Preheat the oven to 250 degrees. In a medium pot (2 quart) combine brown sugar, maple syrup, and butter. Cook over medium heat, stirring frequently. Sugar mixture should be boiling and will start to thicken when it is ready after about 6-9 minutes. Turn off the heat, and quickly stir in the vanilla and baking soda; the mixture will turn lighter in color and will become foamy.
4. Evenly pour the sugar mixture over the popcorn. Sprinkle with the bacon bits. Place the pan into the oven and cook for 30 minutes, stirring every 10 minutes. Let the popcorn cool and harden, break into pieces and store in an airtight container.
Title: Wonka's Whipple-scrumptious Fudgemallow Delight
Ingredients:
- 2 dark chocolate
- 1 butter
- 4 dark brown sugar
- 1/4 heavy cream
- 2/3 marshmallows
- 8 ice cream
Instructions:
1. Break chocolate and the Heath Bar into large chunks and set to one side.
2. In a saucepan over low heat, melt together the butter, sugar and cream; stir until all the sugar has dissolved and then turn the heat up and continue stirring for 10 minutes; be careful, the mixture gets very hot and can splatter; use a very long wooden spoon.
3. Turn the heat down again, add the marshmallows, chocolate and Heath Bar into the saucepan; stir around once and pour over your ice cream.
Title: Gingerbread Supreme
Ingredients:
- 1/2 sugar
- 1 1/2 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 ginger
- 1/4 allspice
- 1 cinnamon
- 1/4 shortening
- 1/4 real maple syrup
- 1/2 egg
- 1 walnuts
- 1 nutmeg
- 1
Instructions:
1. Sift first 8 ingredients together.
2. Combine shortening, maple syrup,sour milk and egg.
3. Add liquid mixture to dry ingredients, beat well and pour into greased pan.
4. Sprinkle walnuts and additional cinnamon over top and bake in 350 degrees,about 30 minutes.
5. Cut into squares,top with whipped cream and garnish with a dash of nutmeg.
Title: Hg's Holy Moly Cannoli Cones - Ww Points =3
Ingredients:
- 6 fat-free ricotta cheese
- 1 fat-free ricotta cheese
- 2 Cool Whip Free
- 2/3 Splenda granular
- 2 1/2 fat-free sugar-free instant vanilla pudding mix
- 2 powdered sugar
- 1
Instructions:
1. Place all ingredients except the cones and chocolate chips in a medium bowl. Using an electric mixer, beat on high until mixture is fully combined and fluffy. Fold in half of the chocolate chips.
2. Carefully transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.
3. Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.
4. Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
5. Eat and enjoy!
Title: Fruit Kebabs with Honey Cardamom Syrup
Ingredients:
- 1/4 pineapple
- 1 banana
- 1 strawberries
- 16 honey
- 2 butter
- 20 ground cardamom
- 1/2 brandy
- 1 brown sugar
- 1
Instructions:
1. Cut pineapple into 8 bite sized pieces.
2. Cut peach into 8 wedges and slice banana.
3. Thread all fruit alternately on skewers; place in shallow dish.
4. -------Syrup----------.
5. Combine honey, butter, cardamom, brandy and sugar in a bowl.
6. Pour mixture over kebabs, brush to coat.
7. Cover; stand at room temperature 1 hour.
8. Prepare and heat barbecue.
9. Cook kebabs on a hot lightly greased barbecue flatplate 5 minutes.
10. Brush with syrup while cooking.
11. Serve drizzled with remaining syrup.
12. Top with a dollop of fresh cream or yoghurt, if desired.
Title: Copycat Cinnabon Chocolate Chip Cookie Cinnamon Bun
Ingredients:
- 2 all-purpose flour
- 2
- 1
Instructions:
1. Directions:
2. Preheat oven to 350 degrees F On a lightly floured work surface, using a floured rolling pin, roll out each log of cookie dough into a 8 x 8 inch square (there will be two). Transfer each sheet of dough to a cookie sheet dusted with flour. Using a floured pastry wheel or dough cutter slice each sheet of dough into 2” strips crosswise. Repeat lengthwise, to create 16 squares. Place rolled dough in freezer. Repeat with remaining dough to create 32 squares total.
3. Making sure to keep your work surface dusted with flour; use your hands to shape the cinnamon roll dough into a 16-inch log. Slice the log into 16 (1-inch pieces), chill on a pan until firm, about 10 minutes.
4. Remove cookie dough from the freezer. Top 16 cookie dough squares with a section of cinnamon dough. Start to form “sandwiches” place the remaining cookie dough squares on top of the dough squares. Working one at a time, pinch the edges of each cookie “sandwich” until the cinnamon dough is enclosed. Using your hands, roll the “sandwiches” into balls, being careful to keep the cinnamon dough within the cookie dough.
5. Bake cookies:
6. Place four well-spaced dough balls per baking sheet; press gently to flatten dough to 3/4- inch thick.
7. Bake until light brown on top, and golden on the bottom, 15 to 17 minutes, rotating baking sheets halfway through cooking. Remove to a rack to cool. Drizzle with cinnamon bun glaze, if desired.
Title: Luscious Lemon Apricot Trifle
Ingredients:
- 3/4 sugar
- 2 cornstarch
- 1/4 salt
- 1 1/4 water
- 1 lemon zest
- 1/4 fresh lemon juice
- 2 butter
- 0.5 margarine
- 8 apricots
- 1
Instructions:
1. Mix sugar, cornstarch and salt in saucepan.
2. Gradually stir in water.
3. Cook over medium heat, stirring constantly until mixture thickens and boils.
4. Boil and stir for 1 minute and remove from heat.
5. Stir in lemon peel, juice and butter or margarine.
6. Press waxed paper on surface of lemon mixture to prevent skin from forming.
7. Refrigerate for about 4 hours or until chilled.
8. Prepare whipped topping mix as directed on package.
9. Put aside 3/4 cup of whipped topping for garnish.
10. Fold remaining whipped topping into lemon mixture.
11. In a glass bowl layer 1/3 of the cake cubes, then 1/3 of the lemon mixture and 1/3 of the apricots.
12. Repeat twice more.
13. Decorate with remaining whipped topping.
Title: Reduced Fat Buttermilk Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 1 3/4 sugar
- 5 cocoa powder
- 1 baking soda
- 4 unsweetened applesauce
- 1 buttermilk
- 3/4 vanilla extract
- 1 light butter
- 1/2 powdered sugar
- 3 buttermilk
- 6 cocoa powder
- 4 vanilla extract
- 1
- 1/3
Instructions:
1. To make the cake, preheat oven to 350°F Lightly coat a 9-by-13-inch baking pan with nonstick cooking spray. In a bowl, combine flour, sugar, cocoa powder and baking soda. Set aside. In a large bowl, using an electric mixer on the highest speed, beat the egg whites for 90 seconds. Add applesauce, buttermilk and vanilla. Beat until smooth. Add half of the flour mixture and beat on a low setting until just mixed. Add the remaining flour mixture and beat on high for 2 minutes. Transfer batter to the prepared pan. Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean and the sides of the cake begin to pull away from the pan. Remove from oven and cool completely.
2. To make the frosting, beat the butter in a small bowl until smooth and fluffy. Add 1/2 cup of powdered sugar; beat on low until smooth.
3. Add 1 tablespoon each of buttermilk and cocoa powder; beat until smooth. Add half of the remaining sugar, buttermilk and cocoa powder; beat well. Add remaining ingredients and beat until smooth. Spread over cooled cake. Scatter nuts evenly on top of the frosting. Slice and serve.
Title: Acorn Squash Potpourri (Edible)
Ingredients:
- 2 acorn squash
- 6 brown sugar
- 2 cinnamon sticks
- 4 cloves
- 1 vanilla extract
- 6 water
Instructions:
1. Cut the squash in half and remove the seeds. Slit each half into 1/8's.
2. Place the squash, sugar, cinnamon, vanilla, cloves and water in a large pot or crock pot. Cook on low for 4 hours.
Title: Glorified Rice
Ingredients:
- 1 raw rice
- 1 salt
- 1 crushed pineapple
- 1 sugar
- 1 1/2
- 1
Instructions:
1. Boil rice with the salt until well done, according to package directions.
2. Rinse and drain well; cool.
3. Make lemon jello, using only 1 cup water.
4. Drain pineapple and add enough water to make a second cup of liquid.
5. Cool until jello is almost set.
6. Whip cream, adding the 1 cup sugar; fold into rice mixture.
7. Beat the jello and fold that also, into rice and cream mixture.
8. Add crushed pineapple and let cool until set.
Title: Pumpkin Gingerbread Trifle
Ingredients:
- 2 vanilla pudding mix
- 1 milk
- 3 solid pack pumpkin
- 1 brown sugar
- 1/2
- 1
Instructions:
1. Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks.
2. Meanwhile, for pudding, in a large saucepan combine pudding mix and milk. Stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer, or until thickened. Remove from heat and cool to room temperature.
3. Combine pumpkin and brown sugar and stir into pudding.
4. In a 4-quart glass serving bowl or trifle dish crumble one gingerbread cake and gently press down. Top with half of pudding mixture and half of whipped topping. Repeat layers.
5. Cover and refrigerate overnight.
Title: Cinnamon Roll Cake
Ingredients:
- 3 flour
- 1/4 salt
- 1 sugar
- 4 baking powder
- 1 1/2 milk
- 2 eggs
- 2 vanilla
- 1/2 butter
- 1 butter
- 1 brown sugar
- 2 flour
- 1 cinnamon
- 2 powdered sugar
- 5 milk
- 1 vanilla
Instructions:
1. Mix all cake ingredients together and spread in a greased 9X13 pan.
2. Mix topping ingredients and drop in small amounts on top of cake batter, swirling it together.
3. Bake at 350 degrees for 28-32 minutes.
4. Mix glaze ingredients together and drizzle on warm cake.
5. Enjoy!
Title: Low-Fat Hazelnut Cappuccino Biscotti
Ingredients:
- 2 1/3 flour
- 1 sugar
- 1/2 baking soda
- 1/2 baking powder
- 1/4 cinnamon
- 1/4 ground nutmeg
- 1/2 salt
- 1/4 coffee
- 1 skim milk
- 1 egg
- 1 real vanilla
- 1 hazelnuts
- 1
Instructions:
1. Sift the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, mix the coffee, milk, egg, egg white, and vanilla; Add to the dry ingredients and stir until doughy.
3. Fold in the hazelnuts.
4. On a floured surface, form TWO logs 8" long and 3" wide.
5. Spray a cookie sheet with cooking spray and place the logs a few inches a part.
6. If desired, prepare an egg wash of 3/4 part egg white and 1/4 part water. Brush the logs gently and cover w/ COARSE sugar.
7. Bake for 20-25 minutes at 350 degrees until golden brown.
8. Cool for 15 minutes.
9. Cut the logs into .5" thick slices and place cut side up on the cookie sheet.
10. Cook for an additional 40 minutes at 275 degrees flipping halfway through.
Title: Filipino Custard Chiffon Cake
Ingredients:
- 1/2 sugar
- 1/2 water
- 1 fat-free evaporated milk
- 1 sweetened condensed milk
- 1 vanilla
- 3 eggs
- 2 cake flour
- 2 1/2 sugar
- 1 1/2 baking powder
- 3 salt
- 1 vanilla
- 1/2 cream of tartar
- 8
- 3/4
- 1
- 8
- 1/2
Instructions:
1. Combine ½ cup sugar and ½ cup of water in a frying pan. This will form the latik (caramel topping) layer in the final product.
2. Caramelize this mixture by stirring constantly over medium heat until it thickens to a thick syrup consistency and turns amber colored.
3. Pour caramelized sugar syrup into baking pan, and set it aside to cool.
4. Combine evaporated milk, condensed milk, 3 egg yolks, 2 whole eggs, and 1 tsp vanilla in a sauce pan and stir together. This will form the custard layer.
5. Cook over low heat stirring continuously until it thickens to a yogurt-like consistency.
6. Pour the custard over the cooled latik.
7. At this point start preheating your oven to 350 degrees (Fahrenheit).
8. Sift the flour, baking powder, salt and 1 cup of sugar together in a medium size mixing bowl.
9. Make a well in the dry ingredients and add the following in order: oil, 8 egg yolks, orange juice, and 1 tsp vanilla.
10. Stir this mixture together until smooth.
11. In another, larger, mixing bowl, combine the egg whites and cream of tartar,.
12. Whisk the egg white mixture together until it combines and the mixture gets frothy.
13. Using either a whisk, if you have lots of stamina in your arms, or a hand mixer, continue to rapidly mix the egg whites until peaks begin to form.
14. Continuing to mix rapidly, slowly add the ½ cup of sugar, just a little at a time.
15. After sugar is incorporated, continue to mix rapidly until stiff peaks form.
16. Fold in the yolk mixture to the egg whites until well blended. This mixture will form the chiffon cake layer.
17. Pour the batter of the chiffon on top of the custard mixture.
18. Place your baking pan into a larger pan with water; this will allow the cake/custard to steam as it bakes. If your baking pan leaks (for example, if you used a spring-form pan as I did), then you could put it into an oven safe steamer.
19. Bake and steam in the oven (at 350) for 50-70 minutes until golden brown. When it is done a toothpick inserted at the center of the cake should come out almost clean clean (slightly damp, but no batter or major crumbs).
20. Remove the cake from the oven and let cool completely before inverting.
21. Invert after fully cooled; depending on the pan you use, you may notice a depression form in the center; this won't affect the taste, and hopefully someone will comment with a way to avoid it; My only idea is to try using a tube pan, so there is no center to fall.
Title: Caramel Gingerbread Cupcakes
Ingredients:
- 1 fresh ginger
- 2 -3 ground ginger
- 1/2 - 3/4 water
- 1 egg
- 1 1/4
- 1
- 6
Instructions:
1. Preheat oven to 350°F; grease or line 12 muffin cups and set aside.
2. Prepare gingerbread mix according to package directions, using lukewarm water and egg. Divide batter evenly among muffin cups.
3. Bake for 18-20 minutes or until a wooden toothpick inserted comes out clean.
4. Let cool completely, mix together vanilla frosting and ginger.
5. When cupcakes are cool, frost with frosting and sprinkle with toffee baking bits.
6. Just before serving heat up caramel sauce in saucepan. Place half of gingerbread cookie on top each cupcake and drizzle with caramel sauce.
Title: St. David's Heavenly Carrot Cake
Ingredients:
- 2 carrots
- 1 crushed pineapple
- 3/4 sugar
- 1 1/2 eggs
- 3 ground cinnamon
- 1 nutmeg
- 1/2 flour
- 1 1/2 baking soda
- 1 1/2 salt
- 1/8 raisins
- 3/4 coconut
- 1 walnuts
- 1 confectioners' sugar
- 3 1/2 cream cheese
- 8 butter
- 1/2 vanilla extract
- 1 1/4
Instructions:
1. Preheat oven to 375F; grease and flour 10 inch bundt pan.
2. Sift together flour, baking soda and salt, set aside.
3. Combine carrots, pineapple, oil, walnuts, coconut and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
4. Pour into greased and floured pan. Bake for 40-45 minutes, or until toothpick comes out clean.
5. Allow to cool, then frost with cream cheese frosting.
Title: Triple-Berry Cobbler
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 1 baking powder
- 1/4 salt
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 2 eggs
- 3 milk
- 2 blueberries
- 2 raspberries
- 2 blackberries
- 2 sugar
- 1 water
- 1 quick-cooking tapioca
- 3 half-and-half
Instructions:
1. In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.
2. In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.
3. Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.
4. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.
Title: Carrot Halwa
Ingredients:
- 1 carrot
- 1 1/2 milk
- 400 -500 sugar
- 3 cardamom powder
- 3 saffron
- 1 ghee
Instructions:
1. Peel and grate carrots.
2. Put milk and carrots in a heavy saucepan.
3. Boil till thick, stirring occasionally.
4. Once it starts thickening, stir continuously.
5. Add sugar and cook further till thickens.
6. Add ghee, elaichi, saffron and colour.
7. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
8. Serve hot, decorated with a chopped almond or pista.
Title: Crunchy Crumb Crust
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 3 vanilla
- 1/2 salt
- 1/2 tapioca flour
- 3 xanthan gum
- 1
- 3
Instructions:
1. Preheat oven to 325°F.
2. Grind Crunchy Rice cereal in food processor until breadcrumb size.
3. Transfer Crunchy Rice cereal to bowl and combine with other ingredients.
4. Grease pie plate(s) and press Crunchy Rice cereal mixture into pan(s) making sure to cover bottom and sides.
5. Bake crusts for 10-12 min at 325°F Let cool before filling.