lumicero/recipes-ing2inst huggingface dataset:
Title: Sugar N Spice Balls
Ingredients:
- 2 butter
- 1 sugar
- 1/3 vanilla
- 2 flour
- 2 cinnamon
- 1 pecans
- 1 powdered sugar
- 1
Instructions:
1. Blend butter, 1/3 c sugar; add vanilla. Combine flour and cinnamon & add this mixture to the crushed cornflakes alternating w/ the sugar mixture. Add pecans and form into small balls. Bake 350 degrees for 30 minutes. Roll in powdered sugar while hot.
2. Measure corn flakes BEFORE crushing ! Yield is a guesstimate.
Title: Apricot Brandy Pound Cake With Cream, Fruits and Nut Sauce
Ingredients:
- 3 all-purpose flour
- 3 sugar
- 1 1/2 butter
- 1/2 margarine
- 1/2 sour cream
- 1 apricot brandy
- 1/2 salt
- 1/2 baking powder
- 6 eggs
- 1 powdered sugar
- 1 sour cream
- 4 brown sugar
- 1/8 apricot brandy
- 1/8 of fresh mint
- 1/4
Instructions:
1. Preheat oven to 325ºF.
2. Soak dried apricots, quartered, in apricot brandy; set aside.
3. Prepare sour cream, brown sugar and chopped almonds; set aside in the refrigerator.
4. Grease bottom and sides of 12-cup fluted tube cake pan or 10" angel food(tube) cake pan with shortening; lightly flour.
5. In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly.
6. Beat on medium speed 2 minutes, scraping bowl occasionally.
7. Pour into pan.
8. Bake 1 hour and 25-30 minutes or until toothpick inserted in center comes out clean.
9. Cool 20 minutes; remove from pan to wire rack.
10. Cool completely, about 1 hour.
11. Sprinkle with powdered sugar.
12. Meanwhile, take cream that has been in refrigerator and mix it with the apricots in apricot brandy(allow to soak during baking time).
13. Return to refrigerator covered and use it when you serve the cake.
Title: Banana Bread/ Muffins
Ingredients:
- 1 1/4 sugar
- 1/2 butter
- 2 eggs
- 3 -4 bananas
- 1/2 milk
- 1 vanilla
- 2 1/2 flour
- 1 baking soda
- 1 salt
- 1 chocolate chips
Instructions:
1. Heat oven to 350 degrees.
2. grease a banana bread pan and a muffin tray.
3. mix the sugar and butter in a large bowl.
4. stir in eggs until blended.
5. add mushed mashed bananas.
6. add milk, vanilla and heat until smooth.
7. stir in flour , baking soda and salt.
8. mix until moist add 1 C of Choclate Chips.
9. Bake muffins for 20 mins.
10. bake the banana bread for 45-50 mins.
Title: Almond/riesling Savarin with Fig Compote
Ingredients:
- 1 1/2 all-purpose flour
- 1/3 compressed yeast
- 1/4 milk
- 3 unsalted butter
- 2 eggs
- 1/2 orange zest
- 1/4 salt
- 1 sugar
- 1 riesling wine
- 2 oranges, juice of
- 1 cornstarch
- 3 honey
- 1/2 dried figs
- 1 honey
- 24 cloves
- 5
- 4
Instructions:
1. TO MAKE THE SAVARIN: Sift the flour into a mixing bowl; make a well in centre and into it, crumble yeast.
2. Heat milk to lukewarm and pour into well to combine with yeast.
3. Allow a little surrounding flour to blend in.
4. Cover and let rest for 15 minutes.
5. Melt butter; allow it to cool, then whisk gently with eggs, orange peel, salt and 1-1/2 tsp sugar (or sugar substitute).
6. Add to the flour and knead well, incorporating more flour, if necessary.
7. (Dough should be soft, slightly sticky.) Cover and allow to"proof" for 30 minutes.
8. Knead briefly again, and divide among 8 greased savarin rings, or a 1-qt.
9. mold.
10. Let rest a further 30 minutes.
11. PREHEAT OVEN TO 350F and bake savarin 12 to 15 minutes.
12. Turn out onto a rack set over a bowl.
13. Immediately spoon on Riesling mixed with remaining sugar.
14. Reserve any that has drained into the bowl for reuse in making Fig Compote.
15. Carefully remove to serving dish, brush with Orange Glaze and sprinkle with Toasted almonds.
16. Whip cream and garnish along with Fig Compote.
17. TO MAKE ORANGE GLAZE: Whisk together orange juice, cornstarch and honey.
18. Cook over high heat, stirring for about 3 minutes.
19. TOASTED ALMONDS: Preheat oven to 350 degrees F.
20. Blanche almonds in boiling water for 1 minute Drain in a sieve and remove skins Place on an ungreased baking tray, and toast for about 8 minutes.
21. Chop coarsely.
22. TO MAKE FIG COMPOTE: In a saucepan, place figs, honey and cloves.
23. Add Riesling left over from making savarin, with enough water to make 1 cup liquid.
24. Bring to a boil, stirring occasionally.
25. Cook for 20 minutes.
26. Discard cloves.
27. Allow to boil down to compote consistency.
Title: Tropical Fruitcake
Ingredients:
- 1 brazil nut
- 2 dates
- 1 maraschino cherry
- 1/4 flour
- 3/4 sugar
- 3/4 baking powder
- 1/2 salt
- 1/2 butter
- 1 eggs
- 3 vanilla
- 1
- 1/2
Instructions:
1. Cover brazil nuts with water and boil for 3 minutes; drain and crack.
2. Put the nuts, dates, and both cherries into a bowl.
3. Sift the flour, sugar, baking powder, and salt over the fruit mixture.
4. Mix well with hands till all the ingredients are coated.
5. Beat the eggs in a separate bowl till frothy and add the vanilla and almond.
6. Mix this with the batter.
7. Line a bread pan with foil very neatly and grease and flour it.
8. Dump the batter into the pan and bake 300 degree oven for 1 hour and 40 minutes.
9. Cover with foil the last part of baking.
10. Leave in pan to cool and then the foil should come out easily.
11. Make 3-4 days ahead before serving.
12. Wrap in plastic wrap .
Title: Quick and Easy Lemon Poppy Seed Muffins
Ingredients:
- 2 poppy seeds
- 1 water
- 1 canola oil
- 1 eggs
- 1/3
- 3
Instructions:
1. Set oven to 350 degrees.
2. Either grease your cupcake pan or line with cupcake papers.
3. Stir poppy seed and extract into cake mix.
4. Prepare cake as directed on package for cupcakes.
5. Fill each cupcake holder apprx 2/3 full (more or less to your desire).
6. Bake 19 to 23 minutes.
7. *For cholesterol-free muffins, use 1 1/4 cups water, 1/3 cup canola oil and 1/2 cup egg substitute or 4 egg whites.
Title: Burnt Sugar Butter Cookies
Ingredients:
- 1 butter
- 2 white sugar
- 1 brown sugar
- 2 vanilla
- 2 flour
- 4 butter
- 1 1/2 powdered sugar
- 5 vanilla
- 2 milk
- 4
Instructions:
1. Cookies: Cream together the butter, sugar, and brown sugar. Add egg yolks and cream again. Add vanilla and flour and mix well.
2. Roll into balls using 1.5 tsp for each cookie.
3. Place on ungreased cookie sheet and flatten into circles using a glass dipped in sugar so that the glass won't stick when you flatten the cookies.
4. Bake at 350 degrees for about 12 minutes, or until edges are browned.
5. Burnt Sugar Icing: Brown 1.5 c butter.
6. Add powdered sugar, vanilla and milk.
7. Mix till spreading consistency. Add more powdered sugar or milk if needed.
Title: Summer Cherry Cake
Ingredients:
- 3 cherries
- 2 lemon juice
- 3 -5 kirsch
- 1/2 butter
- 1/2 sugar
- 2 pure vanilla extract
- 1/4 nutmeg
- 1 lemon, zest of
- 3 eggs
- 1 unbleached white flour
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and dust with flour a 9-inch cake pan or tarte pan with removable bottom.
3. Shake off any additional flour.
4. Pit the cherries, then blend in a bowl with lemon juice and cherry brandy (or juice) and let stand at least 30 minutes, stirring occasionally.
5. Cream the butter and sugar, lemon peel, nutmeg and vanilla until fluffy, then beat in eggs, one at a time.
6. Add flour.
7. Pour into pan and spread batter evenly.
8. Lift cherries from juices with a slotted spoon and distribute over batter, rounded sides up.
9. Drizzle cherry juices over fruit.
10. Bake until cake around fruit springs back firmly when lightly touched, about 30 minutes.
11. Let cool, then serve slightly warm or at room temperature, sprinkling with powdered sugar before serving if you wish.
12. Cake is best served 1- 2 days after baking as the flavor mellows and intensifies.
13. This cake freezes well.
Title: Russian Tea Balls
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 vanilla extract
- 1/2 flour
- 2 salt
- 1/2 walnuts
- 1 -2 powdered sugar
Instructions:
1. Beat together butter and 1 cup powdered sugar until thouroughly mixed.
2. add vanilla and almond extracts.
3. stir in flour, salt, and nuts.
4. Roll into balls.
5. Bake at 350 until done but NOT brown. (sorry, i don't know the exact time!).
6. Roll in powdered sugar while hot.
7. Roll again when cold.
Title: Breakfast Bread Pudding
Ingredients:
- 3 butter
- 1 ham
- 8 cheddar cheese
- 2 eggs
- 3 milk
- 2 dry mustard
- 1 salt
- 1/2 pepper
- 1/8
Instructions:
1. On one side of each slice of bread spread butter then cut bread into cubes and place on the bottom of a greased 11x7 inch baking dish.
2. Top with ham and sprinkle with cheese.
3. In a medium bowl mix eggs, milk, dry mustard, salt and pepper. Pour over bread mixture evenly.
4. Cover and refrigerate atleast 6 hours or overnight for best results.
5. Bake in a preheated 350 degree oven for about 45 to 50 mins until top is brown and a knife comes out clean.
Title: Oliebollen a La Pa Develing
Ingredients:
- 2 sugar
- 1 water
- 1 milk
- 2 cold water
- 1 1/2 all-purpose flour
- 6 raisins
- 1/2 currants
- 1 granny smith apples
- 1 pears
- 3 pudding mix
- 2 salt
- 1 icing sugar
Instructions:
1. Add sugar to the lukewarm water and stir until dissolved. Add the yeast and allow the mixture to stand for 10 minutes.
2. Boil milk, let cool and then mix in a large bowl with the cold water and the yeast mixture. Stir well.
3. Mix together the flour, Dutch pudding and salt and add to the liquid mixture alternately with the glacéed fruit, raisins, currants and fresh fruit.
4. Warm oven to 100 degrees F, then turn oven off, leaving the light on. Cover bowl and let rise in the oven for 1-2 hours, until the dough has doubled in bulk.
5. Heat sunflower oil to 375 degrees F. Use a large spoon to scoop oliebollen and deep-fry, until golden brown.
6. Serve on a large platter. You can sprinkle with icing sugar, if desired.
Title: Cinnamon Vanilla Granola Peach Crisp
Ingredients:
- 6 flour
- 1/4 cinnamon
- 1/2 granola cereal
- 1/2 brown sugar
- 1 all-purpose flour
- 1/4 cinnamon
- 1/2 butter
- 1/4
- 1
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Mix 1/4 cup flour, 1/2 tsp cinnamon and 1/2 vanilla powder together. Brown sugar can be added to sweeten fruit if needed.
3. Place drained fruit in a casserole or square pan. Stir in flour mixture, set aside.
4. In medium bowl combine granola, instant oatmeal, brown sugar, flour, almonds, cinnamon and vanilla powder until mixed. The small crumbs at the bottom of the granola bag work well for this.
5. Cut in butter until crumbly.
6. Top peaches with crumb mixture.
7. Bake at 375 degrees for 35 minutes until bubbly and top golden brown.
Title: Cream Filling for Gingerbread
Ingredients:
- 1 cream cheese
- 1 dates
- 1/2 salt
- 1/4
Instructions:
1. Beat the cream cheese and add enough cream to give it a light, soft, and spreadable consistency.
2. Mix in remaining ingredients.
3. Split hot gingerbread, spread mixture between halves, and serve immediately.
Title: Newbie-Chef Cobbler Batter
Ingredients:
- 2 baking mix
- 2 baking powder
- 3 sugar
- 1 egg
- 1 kosher salt
- 1 3/4
Instructions:
1. Add together in a mixing bowl and whisk to make a batter about the same as pancake batter.
2. Pour your sugar-marinated fruit (or pie filling) into a greased 9" x 13" casserole dish and pour the batter evenly over it.
3. Bake your cobbler at 350-degrees F. for 30 minutes, then bump it up to 375-degrees F. for the final 15 minutes -- should be golden brown when done.
4. NOTE: You can sprinkle some granulated sugar on top when the cobbler is about 3/4ths done.
Title: Reindeer Poop Cookies
Ingredients:
- 1/2 butter
- 2 granulated sugar
- 1/2 milk
- 2 peanut butter
- 1/2 oatmeal
- 3
- 1/2
Instructions:
1. Mix butter, sugar, milk and cocoa together in a large saucepan. Bring to a boil, stirring constantly; boil for 1 minute. Remove from heat and stir in remaining ingredients.
2. Drop by teaspoon full (or as large/small as you would like) onto wax paper and let harden. They will set up in about 30-60 minutes.
3. These will keep for several days without refrigerating, up to 2 weeks refrigerated and 2-3 months frozen.
4. Yield will depend on how big you make the cookies.
Title: Rice Pudding With Benedictine
Ingredients:
- 2 milk
- 1/4 sugar
- 1 salt
- 1 rice
- 1 golden raisin
- 1/2 dark raisin
- 1/2 heavy cream
- 1
Instructions:
1. Bring the milk to a boil in a large saucepan fitted with a tight lid.
2. Immediately lower the heat to simmer, and add sugar, salt, rice, and Benedictine.
3. Stir until the sugar is dissolved, then cover tightly and cook for about 30 minutes.
4. Lift the lid and stir the raisins and cream into the rice.
5. Recover and cook for an additional 15 minutes, until the rice is very creamy and tender.
6. Remove from heat, and keep covered until ready to serve. The longer the pudding sits, the firmer it will become.
Title: Cathedral Window Fruitcake
Ingredients:
- 1 pitted dates
- 3 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 2 eggs
- 2 sugar
- 1/2 pecan halves
- 4 vegetable shortening
- 1
- 8
Instructions:
1. Cut pineapple and dates into coarse pieces. Mix with whole cherries in large bowl. Sift flour, baking powder and salt over fruit, mixing with hands.
2. Beat eggs well. Gradually beat in sugar. Combine with fruit mixture.
3. Add pecans, mixing with hands until uniformly mixed with fruit.
4. Use vegetable shortening to grease 2 9x5 inch loaf pans. Line bottom and sides with parchment paper. Then grease paper. Pack batter into lined pans.
5. Bake at 275 on middle shelf for 1 1/2 hours. Do not overbrown. Turn out onto racks. Remove paper. Cool and store airtight.
6. Let ripen several days or up to 2 to 3 weeks. Slice thinly to serve.
7. TIPS:
8. Use kitchen sheers, dipped in water, to cut dates and pineapple. Prepare fruit ahead, if you wish. Pack in separate plastic bags; store in cool, dry place (Not freezer or refrigerator) Two 9-inch ring molds can be used in place of the loaf pans. Make cake a few days ahead to serve it at its best. Do not foil wrap fruitcakes. Acid fruits often cause holes in foil. Use plastic wrap or waxed paper. Store in airtight contained for ripening.
Title: Rum Banana Pudding
Ingredients:
- 1 1/2 milk
- 2/3 sugar
- 2 cornstarch
- 3 light rum
- 3 vanilla extract
- 1 bananas
- 6 pecans
- 30 cream of tartar
- 1 sugar
- 2
- 1/8
- 2
Instructions:
1. Whisk together the first 5 ingredients in a large saucepan over medium-low heat; cook, whisking constantly, 6 to 8 minutes or until thickened (Note: pudding always takes me twice the time the recipe lists--usually 15 to 20 minutes.).
2. Let pudding stand 5 minutes, then gently stir in bananas.
3. Arrange 15 vanilla wafers in single layer on bottom of a 1 1/2 quart bakign dish. Sprinkle 1/2 cup pecans on wavers. Pour half of pudding on top. Repeat layers, ending with pecans.
4. Beat egg whites and 1/8 cream of tartar at high speed until foamy.
5. Add remaining sugar one teaspoon at a time, beating until soft peaks form (1 to 2 min).
6. Spread meringue evenly over top, sealing edges.
7. Bake at 400 degrees for 8 to 10 minutes or until golden brown.
Title: Moist Chocolate Cake to Die For!
Ingredients:
- 200 dark chocolate
- 1 butter
- 50 water
- 1 vanilla essence
- 4 eggs
- 200 caster sugar
- 1 salt
- 30 plain flour
- 250 milk
- 60 dark chocolate
- 250 icing sugar
- creme fraiche
Instructions:
1. . melt butter, chopped chocolate. water and vanilla in bowl over hot water or in microwave.
2. in another bowl, whisk the eggs with the sugar until pale in colour and the whisk leaves a trail. add melted chocolate mixture and stir well. sieve the flour and salf and add to mixture.
3. . butter and lightly dust with flour a 10inch tin. pour mixture and bake 25mins at 150 degrees Celsius.
4. . sauce: bring cream and milk to the boil and pour in the choc buttons. stir until chocolate has dissolved.
5. . to serve, pour the warm chocolate sauce over the cake and serve with dusted icing sugar and a dollop of creme fraiche.
6. enjoy! mmm delicious!
Title: Homemade Oreos from Smitten Kitchen
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1/4 sugar
- 1 unsalted butter
- 5/8 egg
- 1 unsalted butter
- 1/4 vegetable shortening
- 1/4 confectioners' sugar
- 2 vanilla extract
- 2
Instructions:
1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
Title: Fudge Brownies
Ingredients:
- 1/2 milk
- 1/2 butter
- 8 chocolate
- 1 flour
Instructions:
1. melt the chocolate.
2. mix
3. bake at 400 degrees.
Title: Baby Plum Cake
Ingredients:
- 2 sugar
- 1 eggs
- 3 vanilla
- 1 cinnamon
- 1 flour
- 1 baking powder
- 2 pecans
- 1 1/2
- 2
- 1
Instructions:
1. Mix all dry ingredients; then add remaining ingredients and beat well.
2. Bake 1 hour in a floured tube pan or a bundt pan at 350 degrees.
Title: Tortilla Dessert Cups
Ingredients:
- 3 sugar
- 2 ground cinnamon
- 10 flour tortillas
- 8 reduced-fat cream cheese
- 1 nonfat milk
- 1 sugar-free instant white chocolate pudding mix
- 2 sugar-free instant vanilla pudding mix
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. In a small bowl, combine sugar and cinnamon.
3. Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
4. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap.
5. Bake for 10 minutes or until crisp and lightly browned.
6. Cool completely in pan.
7. Meanwhile, beat cream cheese in a mixing bowl until smooth.
8. In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
9. Beat in cream cheese on low until smooth.
10. Fold in whipped topping.
11. Cover and refrigerate for 1 hour.
12. Carefully remove cups from pan.
13. Pipe or spoon about 3 tablespoons filling into each cup.
14. Drizzle or pipe with melted chocolate.
15. Refrigerate for 5 minutes or until chocolate is set.
16. Store in the refrigerator.
Title: Borderline Kaos's Buttermilk Cookies
Ingredients:
- 1/2 shortening
- 1 butter
- 1 sugar
- 3/4 egg
- 1 buttermilk
- 2 vanilla
- 1/2 flour
- 1/2 baking soda
- 1/4 salt
- 1 sugar
- cinnamon
Instructions:
1. Mix together first three ingredients.
2. Stir in buttermilk & vanilla.
3. Sift together flour, baking soda, and salt.
4. CHILL DOUGH
5. Drop teaspoonfuls about 2” apart on lightly greased baking sheet.
6. SPRINKLE with mixture of sugar & cinnamon.
7. BAKE 400F for 8-10 min.
Title: Swedish Spritz Cookies
Ingredients:
- 1 1/2 butter
- 1 margarine
- 1 granulated sugar
- 1 egg
- 1 vanilla extract
- 4 flour
- 1 baking powder
Instructions:
1. Cream the butter and sugar together.
2. Add the egg and the vanilla and almond extracts. Beat well.
3. Sift together the flour and the baking powder. Add to the liquid mixture slowly, mixing until smooth.
4. Do not chill the dough!
5. Force through the cookie press.
6. Decorate with colored sugar crystals before baking.
7. Bake at 400 degrees F for 8-10 minutes.
8. You can add food coloring to the dough before making cookies if you'd like. Green Christmas Trees and Red Hearts look very nice on Santa's plate!
Title: Frosty Snow-Berry Cake
Ingredients:
- 2 1/4 enriched flour
- 3 baking powder
- 1 salt
- 2/3 shortening
- 1 sugar
- 1 lemon rind
- 3/4 milk
- 4 sugar
- 1/2 jellied cranberry sauce
- 1 sugar
- 2 light corn syrup
- 3/4 water
- 1/3 salt
- 2 cream of tartar
- 1/4 vanilla
- 1/4
- 1
- 6
Instructions:
1. Sift together flour, baking powder, and salt.
2. Blend together shortening, one cup sugar, and lemon rind, creaming well.
3. Add milk alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition, with electric blender on low speed.
4. Beat the egg whites until soft mounds begin to form.
5. Add gradually 1/2 cup sugar, beating constantly until meringue stands in heavy, shiny peaks.
6. Fold gently but thoroughly into batter.
7. Fold in the cranberry sauce.
8. Pour into two well greased and floured 8-inch round layer pans.
9. Bake in 375* oven for 30 to 35 minutes. Cool and frost.
10. Pink Fluffy Frosting:.
11. Combine first 6 ingredients in top of double boiler.
12. Cook over rapidly boiling water, beating with rotary beater or electric mixer until mixture stands in peaks.
13. Remove from heat.
14. Add vanilla and food coloring; continue beating until thick enough to spread.
Title: Simple Pumpkin Flan
Ingredients:
- 1 1/4 sugar
- 8 eggs
- 2 evaporated milk
- 1 canned pumpkin
- 2 vanilla extract
- 1 1/2 pumpkin pie spice
- 1/4 salt
Instructions:
1. Place a roasting pan or 9x13 pan in oven; fill halfway with water. Heat oven to 325°F Have a 9x5x3 loaf pan ready.
2. Heat 1/2 cup sugar in a heavy-bottom 1 qt saucepan over medium heat about 5 minutes, swirling pan occasionally, until sugar melts and turns golden brown. Immediately pour into loaf pan so caramel covers bottom completely.
3. Whisk eggs in a large bowl until well blended. Whisk in remaining 3/4 cup sugar, the evaporated milk, pumpkin, vanilla, pumpkin pie spice and salt just until blended. Pour into loaf pan (you may hear the caramel cracking -- that's ok).
4. Carefully set in middle of roasting pan in oven.
5. Bake 1 hr, 10 minutes or until a knife inserted near center comes out clean. Remove pan to a wire rack; cool completely. Cover and refrigerate at least 8 hours.
6. To serve, run a thin, sharp knife around the edge of the custard. Place an inverted serving plate over the pan and, holding pan and plate together, carefully invert. Lift pan, allowing syrup to run onto the plate. Cover loosely and refrigerate until ready to eat.
Title: Strawberries With Lemon Sugar and Lavender Syrup
Ingredients:
- 1/3 sugar
- 1/2 sugar
- 1 lemon peel
- 1/2 water
- 2 honey
- 2 dried lavender blossoms
- 3 strawberries
- creme fraiche
- sour cream
Instructions:
1. Mash 1/3 cup sugar and lemon peel in small bowl to blend well. (Lemon sugar can be made 3 days ahead. Cover and store at room temperature.).
2. Bring 1/2 cup sugar, 1/2 cup water, honey, and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves.
3. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes.
4. Strain syrup into small bowl. (Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.).
5. Place berries in large bowl.
6. Pour warm syrup over berries; stir to coat.
7. Divide berries and syrup among 8 bowls.
8. Spoon crème fraîche over berries, sprinkle with lemon sugar, and serve immediately.
9. Enjoy!