lumicero/recipes-ing2inst huggingface dataset:
Title: Pineapple - Rum Upside-Down Cake
Ingredients:
- 6 unsalted butter
- 1 unsalted butter
- 1/2 light brown sugar
- 1/2 rum
- 6 pineapple in juice
- 1 fresh pineapple
- 2 sugar
- 2 eggs
- 2 vanilla extract
- 1 1/2 flour
- 1 baking powder
- salt
Instructions:
1. Preheat oven to 350 degrees F.
2. In a small sauce pan, melt 6 tbsp.
3. butter, brown sugar, and 1/4 cup of the rum over low heat.
4. Do not use higher heat, as rum will flame!
5. Pour mixture into 13x9 baking dish.
6. Cut pineapple slices in half and arrange on top of butter and sugar mixture.
7. In a large mixing bowl, combine 1 cup softened butter with white sugar and cream with electric mixer.
8. Add eggs, one at a time, mixing well after each addition.
9. Add vanilla and mix well.
10. In a small bowl, combine flour, baking powder and salt and mix well.
11. Add flour mixture to batter, a little at a time, mixing well after each addition.
12. Add the remaining 1/4 cup rum to the batter and mix well.
13. Pour the batter evenly over the pineapple slices and smooth the top.
14. Bake about 35 minutes, until a toothpick inserted in the center comes out clean.
15. Let cool in the pan 5 minutes before inverting onto a serving platter.
Title: Canadian Living Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 3/4 crunchy peanut butter
- 1 egg
- 1 vanilla
- 3/4 all-purpose flour
- 3/4 whole wheat flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1 salt
- 1/4 peanuts
- 1/4
Instructions:
1. In large bowl, cream together butter and sugar. Add peanut butter, creaming thoroughly. Beat in egg and vanilla. In separate bowl, combine flours, baking powder, baking soda, and salt. Blend into creamed mixture. Fold in M&Ms if using. Shape into small balls (1-1/4 inch / 3 cm in diameter) and place on cookie sheets (greased or lined with parchment paper). Flatten slightly with floured fork.
2. If desired, top each cookie with a peanut half.
3. Bake in 350° F (180° C) oven for 8 minutes or until lightly browned.
4. Cool on baking sheets for a few minutes, then remove to racks to cool completely.
5. Makes about 40 cookies.
Title: Marble Cake
Ingredients:
- 1 butter
- 1 sugar
- 2 milk
- 1/4 eggs
- 3 sugar
- 1 butter
- 1/4 flour
- 3 table salt
- 1 baking powder
- 1 milk
- 1 1/2
Instructions:
1. Preheat oven to 350°F Butter and flour 2 8" cake pans.
2. Melt chocolate with 1 tbsp butter, 2 tbsp sugar and milk. Set aside.
3. Beat egg yolks with 1 c sugar and melted butter.
4. Sift together flour, salt and baking powder. Alternately add flour mixture and milk to egg yolks. Divide batter in half; and add the chocolate mixture to half the batter.
5. Beat egg whites to soft peaks. Fold half the egg whites into each half of the batter.
6. Pour half the yellow batter into each pan. Drizzle half the chocolate batter over each pan, and swirl batters together with a butter knife.
7. Bake in preheated oven 20-30 min, until a toothpick inserted in center comes out clean and dry. Cool in pan 10 minutes, then turn out and cool on cooling rack until room temperature. Fill and frost with your favorite chocolate frosting.
Title: Peppery Snaps
Ingredients:
- 1 1/4 all-purpose flour
- 1 whole wheat flour
- 1 1/2 baking soda
- 1 salt
- 1/2 ground ginger
- 1/2 pepper
- 1/4 light brown sugar
- 1 light molasses
- 3 butter
- 3/4 egg
- 1
Instructions:
1. Combine first seven ingredients, set aside.
2. In a bowl, beat the brown sugar, molasses, butter and egg.
3. Stir in dry ingredients, mix well. Chill for 1 hour.
4. Shape into 1" balls.
5. Roll in sugar and place on ungreased baking sheets.
6. Bake at 350F for 10-13 minutes.
7. Cool cookies about 1 minute before removing to wire racks.
Title: Gingerbread Cookies
Ingredients:
- 4 unbleached all-purpose flour
- 1 ground ginger
- 2 ground cinnamon
- 1 salt
- 1/2 nutmeg
- 1/2 clove
- 1/2 baking soda
- 1/2 unsalted butter
- 2/3 light brown sugar
- 2 dark brown sugar
- 2/3 eggs
- 1 unsulphured molasses
- 3 confectioners' sugar
- 1 lemon juice
- vinegar
Instructions:
1. For the dough, sift the dry ingredients (except sugar) into a mixing bowl and stir or whisk well to combine.
2. Beat the butter and sugar by machine and beat in the eggs, one at a time.
3. Continue beating until the mixture is smooth, scraping down often.
4. Beat in half the flour mixture, then stop and scrape down the bowl and beaters.
5. Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined.
6. Divide the dough into several pieces and press each piece into a rectangle slightly more than 1/4" thick between 2 sheets of plastic wrap (this step is important).
7. Chill the dough for at least 1 hour or until firm.
8. Can be left overnight or frozen at this point.
9. Set racks in the middle and upper thirds of the oven.
10. Preheat the oven to 350°F.
11. Roll the dough, one piece at a time, on a floured surface just to make the dough flat and even but not much thinner.
12. The cookies should be 1/4 inch thick.
13. Cut with floured cutters and arrange on the pans at an inch or two apart, to make room for expansion during baking.
14. Repeat with remaining dough.
15. Re-roll the scraps immediately or press together, chill and re-roll later.
16. Bake the cookies for 8-10 minutes, until firm when pressed with a fingertip.
17. (They won't have much extra color and should dent slightly when touched).
18. Cool the cookies on pans a minute or two, then transfer to racks.
19. Meanwhile, for the icing, combine the confectioner's sugar and egg whites in a mixing bowl and beat by machine until combined.
20. Add the lemon juice or vinegar and continue beating till fluffy.
21. Divide the icing into several small bowls and add the coloring.
22. Keep plastic wrap pressed directly on the surface of the icing to prevent a crust from being formed.
23. Use a pastry bag or spread icing on cookies to decorate.
24. Use raisins, currants and other decorative sweet bits for extra garnish.
25. If you'd like to use the cookies to hang on a Christmas tree, make a small hole near the top of the cookie as soon as they come out of the oven so you can get a narrow ribbon or string through.
26. Variation: Cut round cookies and sandwich them with some heated apricot jam.
27. The variations are endless.
Title: Double Chocolate Orange Pudding Cake
Ingredients:
- 1 flour
- 3/4 granulated sugar
- 1/4 baking powder
- 3 salt
- 2 milk
- 1/4 butter
- 1/2 orange zest
- 3 light brown sugar
- 1 hot water
- 1/2 chocolate ice cream
- 3/4
- 1 2/3
Instructions:
1. In a medium bowl, mix together the flour, granulated sugar, 3 T cocoa, baking powder, and the salt until well blended.
2. Stir in the milk, butter, orange zest, and chocolate chips and mix well.
3. Turn the batter into a 3 and 1/2 quart electric slow cooker.
4. In another bowl, mix together the brown sugar and remaining 1/4 c cocoa until well blended.
5. Sprinkle over the batter.
6. Gently pour the water evenly over all.
7. Do not stir.
8. Cover and cook on the high heat setting about 1 and 3/4 to 2 hours or until a tester inserted in the cake comes out clean.
9. (Do not cook on the low heat setting for a longer time.).
10. Serve warm or at room temperature, topped with whipped cream.
Title: Carrot Layer Cake
Ingredients:
- 3 flour
- 1 white sugar
- 1 light brown sugar
- 2 white sugar
- 2 baking soda
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1 clove
- 1/3 mayonnaise
- 2 milk
- 2 eggs
- 3 vanilla
- 1 carrots
- 1 crushed pineapple
- pecans
- walnuts
Instructions:
1. Set oven to 350 degrees.
2. Grease 2 (9-inch) round cake pans then line each with parchment paper.
3. In a large bowl combine flour, sugar, baking soda, cinnamon, nutmeg, salt and cloves.
4. Add in mayonnaise, milk, eggs and vanilla; beat at low speed using an electric mixer for about 2 minutes (batter will be thick).
5. Using a wodden spoon stir in grated carrots, drained paineapple and nuts.
6. Divide batter evenly between the two baking pans.
7. Bake for 40-45 minutes or until cakes test done.
8. Cool in pans for about 8-10 minutes then remove to racks to cool completely before frosting.
Title: Oh, so Decadent Pudding!
Ingredients:
- 2 sugar
- 2 eggs
- 2 strawberry
- 1 plain yogurt
- 1/2 pure vanilla extract
- 3 tahini
- 1 bittersweet chocolate
- 1
Instructions:
1. In a large saucepan, heat gently and stir constantly milk, sugar, eggs, and pistachios.
2. After 1/2 hour, when it starts to thicken, add strawberries. If you turn down the heat, you can stop stirring constantly, but still stir once in a while.
3. Add yogurt, vanilla, and tahini. Stir some more.
4. When it looks about the right consistency, add the chocolate, stirring briskly.
5. Remove from the heat.
6. Put in individual serving cups and refrigerate until ready to serve.
7. If you can't wait that long, it is good right from the pot.
Title: Rocky Road Pudding
Ingredients:
- 1/2 Splenda granular
- 5 cornstarch
- 3 salt
- 1/8 nonfat milk
- 2 1/2 vanilla extract
- 2 miniature marshmallow
- 2 walnuts
- 1
- 1/4
Instructions:
1. In a large saucepan, combine the sugar substitute, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in vanilla. Cool for 15 minutes, stirring occasionally.
3. Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, top with marshmallows and walnuts.
Title: Kahlua Cake
Ingredients:
- 1 eggs
- 4 Kahlua
- 1/2 chocolate pudding
- 1/4 vodka
- 1 Kahlua
- 1/2 water
- 1/4 Cool Whip
- 1
- 3
- 1
Instructions:
1. Mix all ingredients together and follow the baking insturctions that are on the cake box.
2. Remove from oven and let it cool for 15 minutes.
3. Poke small holes in the top of the cake.
4. Mix 1 oz.
5. of Kahlua with 3 oz.
6. of water and drizzle on the top of the cake.
7. Cut and serve with Cool Whip on the top.
Title: Crowd Pleasing Cookie Pizza
Ingredients:
- 1/2 butter
- 3/4 margarine
- 1 brown sugar
- 1 egg
- 1 1/2 vanilla
- 1 all-purpose flour
- 1 miniature marshmallow
- 11 sweetened condensed milk
- 1
Instructions:
1. Crust: Cream butter and brown sugar together in a large bowl until fluffy. Beat in egg until well blended.
2. Add flour, stir. Turn out onto a lightly floured surface and knead until a soft dough forms. Press dough into a 12" pizza greased pizza pan, forming a rim around the edge.
3. Topping: Sprinkle chocolate chips and marshmallows evenly over crust. Pour condensed milk evenly over the top. (I use a spiral pattern working from the outside in). Bake at 350 for 20 minutes or until crust is golden brown.
4. Remove from oven and immediately place candies on top. Cool completely in pan. Cut into wedges.
Title: Marvelous Microwave Cherry Cobbler
Ingredients:
- 1 cherry pie filling
- 1 margarine
- 1/4 butter
- 1/2 pecans
Instructions:
1. Place in order of recipe in 1 qt dish.
2. Do NOT stir.
3. Microwave on high 10 minutes.
4. Serve with vanilla ice cream if desired.
Title: Pumpkin Pie Squares Deluxe
Ingredients:
- 1/2 oatmeal
- 1 flour
- 1/2 brown sugar
- 1/3 butter
- 1 pumpkin
- 1 evaporated milk
- 2 eggs
- 3/4 sugar
- 1/2 salt
- 1 1/2 cinnamon
- 3/4 ginger
- 1/4 clove
- 1/2 walnuts
- 1/3 brown sugar
- 2 butter
Instructions:
1. Mix crust ingredients and firmly pat into a 9x13 butter dish.
2. Bake at 350 degrees for 10 minutes.
3. Make topping and set aside.
4. Mix filling ingredients, mix well pour onto the crust.
5. Bake 20 minutes.
6. Sprinkle topping on top of pumpkin, and return to oven for an additional 20 minutes or till set.
7. Serve with whipped cream sprinkled lightly with nutmeg.
Title: Lemon Layer Cake
Ingredients:
- 2
- 1
Instructions:
1. Using a long serrated knife, slice each cake horizontally into 3 layers.
2. Using a spatula, spread half the lemon curd on the 2 bottom cake layers. Top with a generous layer of whipped cream.
3. Place the middle cake layers on top and spread with the remaining curd and more whipped cream.
4. Place the remaining 2 cake layers on top, cover with whipped cream and sprinkle with the crushed cookies.
Title: Berry Kanten
Ingredients:
- 1 agar-agar flakes
- 1/4 berries
- 1 maple syrup
- 2
Instructions:
1. Soak the agar flakes and one pint of apple juice in a saucepan for 10 - 15 minutes.
2. Wash and hull berries.
3. In a blender puree berries with the remaining juice and maple syrup if you are using it. Set aside for now.
4. Now, bring agar mixture to a boil then turn down heat and simmer, stirring frequently, until all agar is dissolved.
5. When all is dissolved, allow the juice mixture to cool slightly, and then pour it into the blender with the pureed berries mix and blend briefly to combine.
6. Pour contents of blender into your molds and allow to cool in the refrigerator until the kanten sets up.
7. To serve:.
8. If kanten was chilled in a baking dish, cut into portion-sized squares. Garnish with additional berries and desired whipped products such as whipped tofu cream or whipped cream depending on your diet.
9. Note: One tablespoon of flakes should be used per cup of liquid unless using a citrus or pineapple juice then it might need to be increased because it is more acidic.
Title: Quintique's Strictly Vegan Oatmeal Cookies/Bars (Egg-Lesss)
Ingredients:
- 3 baking powder
- 1 baking soda
- 1/4 sea salt
- 2 quick oats
- 2 1/2 whole wheat pastry flour
- 1 1/2 nutmeg
- 1/2 vegan butter
- 1/2 vanilla flavoring
- 1 water
- 1 soymilk
- 2 lemon juice
- 1 extra virgin olive oil
- 1 pecans
- 1 raisins
- 1 craisins
Instructions:
1. Preheat oven to 350.
2. Mix all dry ingredients and stir thoroughly.
3. Mix all wet ingredients in a separate container (this does not include the Earth Balance (or other vegan butter).
4. Add the Earth Balance (or other vegan butter) to dry mixed ingredients with hands until the texture comes to a crummy texture.
5. Now, Add mixed wet ingredients to dry mixed ingredients.
6. Add the nut.
7. Add Raisins to one half of the batter in a separate bowl, then add the Craisins to the other half of the mix, or add to desired preference.
8. Drop the cookies on a lightly oiled cooking sheet.
9. Bake for 10min.
10. Note: The cookies will not look done after 10min. But, take them out and let cool. The result will be to die for, chewy strictly vegan oatmeal cookies! Enjoy.
Title: Hazelnut Torte
Ingredients:
- 5 eggs
- 3/4 sugar
- 6 water
- 1 3/4 plain flour
- 1 baking powder
- 1 1/2 hazelnuts
- 1 vanilla essence
- 2 icing sugar
- 1
Instructions:
1. Beat the egg yolks and sugar until very light, about 5 minutes.
2. Slowly add the water.
3. Sift the flour and baking powder together.
4. Mix with 1 cup of nuts.
5. Fold the flour mixture into the egg yolks.
6. Beat the egg whites until soft peaks form.
7. Gently fold the beaten whites into the batter.
8. Pour into a greased and floured 10-inch springform pan.
9. Bake at 180C degrees, for 30 minutes or until the cake is done.
10. Cool cake on a wire rack.
11. When completely cooled, split the cake into 2 layers.
12. Fold the vanilla, icing sugar and the remaining 1/2 cup of nuts into the whipped cream.
13. Spread whipped cream between the two cake layers and on top of the cake.
14. Chill until serving time.
15. Garnish with fresh strawberries or if you want an extra special look, garnish with hazelnuts dipped in chocolate and arrange in small clusters around the top.
16. Note- The hazelnuts should be blanched.
17. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins.
18. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife.
Title: Ice Cake
Ingredients:
- 12 eggs
- 12 sugar
- 12 flour
- 200 powdered sugar
- 250 butter
- 1 orange
- 100 milk
Instructions:
1. Mix sugar, egg whites and flower and divide it into 3 parts.
2. Bake each part in a large oven pan (like a sponge cake).
3. For the filling:.
4. Put powdered sugar, egg yolks and butter in a small pan.
5. Pour water in larger pan, place smaller (with eggs, butter and yolks) on top of it and cook until it's nice yellow cream.
6. Sprinkle every sponge with a mixture of milk and orange juice and then spread filling over each.
7. Decorate with whipped cream.
Title: Peanut Butter - Banana Pudding
Ingredients:
- 1 sugar
- 3 all-purpose flour
- 1 salt
- 2 eggs
- 3 milk
- 2 butter
- 1 margarine
- 1/2 vanilla extract
- 1 creamy peanut butter
- 4 bananas
- 1
- 1/2
Instructions:
1. Combine first 3 ingredients in a heavy saucepan; whisk in eggs and milk, and cook, whisking constantly, over low heat until thickened (about 25 minutes.) Remove from heat and stir in butter and vanilla. Set custard aside.
2. Spread a 1/2 teaspoon of peanut butter between 2 chocolate wafers, forming a sandwich; repeat with remaining peanut butter and chocolate wafers.
3. Place sandwich cookies in the bottom of a 3-quart glass bowl or trifle bowl; top with banana slices. Pour custard over bananas. Cover and chill 4 hours.
4. Spread whipped topping evenly over the custard and sprinkle with peanuts before serving.
Title: Old Fashion Apple Pie
Ingredients:
- 1 unsalted butter
- 1/2 all-purpose flour
- 3 vanilla
- 1 cinnamon
- 1 water
- 1/4 white sugar
- 1/2 brown sugar
- 1/2 granny smith apples
- 8
Instructions:
1. Preheat oven to 425 degrees F.
2. Melt the butter in a saucepan.
3. Stir in flour to form a paste.
4. Add water, white sugar and brown sugar and bring to a boil.
5. Stir in the vanilla and cinnamon.
6. Reduce temperature and let simmer.
7. Place the bottom crust in your pan.
8. Fill with apples, mounded slightly.
9. Cover with a lattice work of crust.
10. Gently pour the sugar and butter liquid over the crust.
11. Pour slowly so that it does not run off.
12. Bake 15 minutes in the preheated oven.
13. Reduce temperature to 350 degrees and continue to bake for 35 to 45 minutes, until apples are soft.
Title: Chocolate Cream Cheese Cake Frosting
Ingredients:
- 1/4 butter
- 1 cream cheese
- 3 confectioners' sugar
- 3 vanilla
- 1/4 - 1/3 salt
- 1
Instructions:
1. Melt the chocolate.
2. Mix all of the ingredients in a bowl, saving the cream to add slowly as it may not need all of the 1/3 cup, but maybe it will.
3. Beat till smooth and fluffy.
4. Frost your cake.
Title: Old Fashioned Strawberry Shortcake with Sweetened Flavoured Whipped Cream
Ingredients:
- 2 flour
- 4 baking powder
- 1/4 cream of tartar
- 1/4 salt
- 1/2 butter
- 2/3 shortening
- 4 milk
- 1/4 strawberries
- 1/2 sugar
- 2 sugar
- 1 vanilla
Instructions:
1. Sift flour, baking powder, cream of tartar and salt together.
2. Work in fat with your fingers until mixture resembles coarse crumbs.
3. Stir in milk gradually.
4. Place dough on a lightly floured board.
5. Divide into 2 parts and roll each part to fit a round cake pan.
6. Place first layer into lightly greased cake tin.
7. Brush the dough with melted butter, then place second layer over top.
8. Bake at 400f degrees for 20 minutes.
9. Reserve approximately 12 choice berries for the top.
10. Mash the remaining berries slightly, stir in sugar and place sweetened berries beween layers.
11. Cover the top layer with sweetened flavoured whipped cream and garnish with whole berries.
12. Note: The biscuit dough may be rolled and cut into round shapes as for tea biscuits, then split into halves for strawberry or peach shortcake.
13. Sweetened flavoured whipped cream: Beat the cream until thick.
14. Fold in sugar and vanilla.
Title: Pina Colada Yogurt Nirvana
Ingredients:
- 8 plain fat-free yogurt
- 1/4 crushed pineapple
- 1/4 apple
- 1 orange marmalade
- 1
Instructions:
1. Add all ingredients together.
2. Reach Nirvana with the 1st bite.
3. Float slowly back down to the ground as you dreamily savor every wonderful bite!
Title: Rozijnen - Raisin Pudding
Ingredients:
- 2 raisins
- 2 water
- 1 salt
- 2 cornstarch
- 1/4 cinnamon
- 1 brown sugar
Instructions:
1. Rinse raisins, add water; cook for ten minutes.
2. Mix salt and cornstarch with 3 tablespoons cold water; combine with cooked raisins and cook until thickened.
3. Add cinnamon and brown sugar.
4. Continue heating until sugar is melted.
Title: Furr's Cafeteria Chocolate Bliss Pie
Ingredients:
- 1 sugar
- 2 eggs
- 1/2 all-purpose flour
- 1/4 buttermilk
- 1/2 butter
- 4 vanilla extract
- 1 dark chocolate
- graham cracker pie crust
Instructions:
1. Combine sugar and flour in a large bowl; add eggs and buttermilk, blend with a mixer. Blend in butter and vanilla extract, and pour into unbaked pastry shell.
2. Bake at 350 degrees F for 45 minutes or until set.
3. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.n Do not overcook, or the pie will have the consistency of an omelet instead of a custard.
4. Cool on a wire rack for 10 minutes.
5. Melt the chocolate, pour over the pie and spread evenly. Cool in freezer for about 45 minutes to set chocolate.
6. Instead of buttermilk, you can use cow, soy almond, or coconut milk and two tablespoons buttermilk powder.
Title: Sugar Cookies
Ingredients:
- 3/4 sugar
- 1 eggs
- 2 baking powder
- 1/2 salt
- 2 1/2
- 1
Instructions:
1. Combine margarine, sugar, eggs and flavoring. Mix thoroughly.
2. Sift dry ingredients together and stir into the margarine mixture. Chill at least one hour.
3. Roll out 1/4-inch thick. Cut into desired shapes. Place on ungreased cookie sheet. Sprinkle with sugar.
4. Bake in 400 oven for 5-7 minutes.
Title: Mandelkuchen
Ingredients:
- 170 eggs
- 3 granulated sugar
- 250 plain flour
- 4 baking powder
- 500 butter
- 1 1/2 sugar
- 125 milk
- 250
- 4
- 200
Instructions:
1. Mix first 4 ingredients in a bowl. Then add flour and baking powder and stir until it makes a smooth dough.
2. Spread the dough onto a LARGE baking sheet, put in the oven at 180 degrees and bake for approximately 10 minute until the dough has just set -- should still be quite pale, just starting to brown.
3. In the meantime, prepare the topping. Melt the butter, stir in the sugar and milk. Once this has mixed together, add the almonds and stir to mix well. Spread over the partially baked dough and return to the oven until the topping is brown and crispy, approximately 20 minute
4. Cut into slices or squares and serve warm.
Title: Chocolate Chip Cookies/Sante Biscuits
Ingredients:
- 90 butter
- 1 vanilla essence
- 1/3 caster sugar
- 1/3 brown sugar
- 1 egg
- 1/2 self raising flour
- 3/4 plain flour
- 3/4 chocolate chips
- 1/2 pecans
- 1 walnuts
- milk
Instructions:
1. beat butter, essence and sugars in a small bowl until light and fluffy with an electric mixer.
2. beat in egg.
3. stir in sifted flours, choc chips, nuts and milk.
4. drop level tsps of mixture onto lightly greased trays.
5. press with a fork lightly.
6. bake for 12 minutes.
7. stand 5 minutes.
8. turn onto rack to cool.
Title: Spanish Honey Pudding
Ingredients:
- 1/4 unsalted butter
- 1 1/2 milk
- 2 eggs
- 6 honey
- 1/2 honey
- 1 hot water
- 5 ground cinnamon
- 1/4 vanilla
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Butter 9-inch glass pie dish.
3. Whisk together the milk and eggs, then add the bread pieces and turn to coat them evenly.
4. Leave the bread to soak for 15 to 20 minutes, turning over once or twice.
5. In a large nonstick skillet, heat the remaining butter over medium heat.
6. Fry soaked bread in buter until golden, about 2 to 3 minutes on each side.
7. Transfer bread to baking dish.
8. In a bowl, combine the honey and hot water and stir until the mixture is evenly blended.
9. Stir in the cinnamon and vanilla and drizzle sauce over and around the bread.
10. Bake for 30 minutes or until golden brown.