lumicero/recipes-ing2inst huggingface dataset:
Title: Desserts "just Like Mom's" Apple Crisp
Ingredients:
- 1/2 old fashioned oats
- 3 brown sugar
- 1/3 flour
- 1/3 walnut pieces
- 1/4 butter
- 1/3 margarine
- 1 ground cinnamon
- 1/2 brown sugar
- 2 flour
- 6 granny smith apples
Instructions:
1. PREHEAT oven to 375°F Mix oats, graham crumbs, 1/3 cup each of the brown sugar and flour, the walnuts, butter and 1/2 teaspoons of the cinnamon until well blended; set aside.
2. MIX 1/2 cup brown sugar, 2 tablespoons flour and remaining 1/2 teaspoons cinnamon in large bowl. Add apples; toss to coat. Place in 8-inch square baking dish; sprinkle with the oat topping.
3. BAKE 35 to 40 minute or until apples are tender. Cool slightly.
Title: Italian Almond Cake - Giada De Laurentiis
Ingredients:
- 1/2 yellow cornmeal
- 1/2 cake flour
- 1 baking powder
- 1/2 unsalted butter
- 1/4 almond paste
- 1 1/4 confectioners' sugar
- 1/2 confectioners' sugar
- 2 pure vanilla extract
- 4 eggs
- 1/4 sour cream
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter and lightly flour an 8-inch round cake pan (or use vegetable spray).
3. In a medium bowl, combine the cornmeal, cake flour, and baking flour, whisking well to mix; set aside.
4. In an electric mixer and using a paddle beater, beat together the softened butter and almond paste on high speed until very smooth, about 5 minutes.
5. Reduce the speed to low and gradually add the confectioners' sugar, mixing until well combined and the mixture is light and fluffy.
6. Increase the speed to high, then add the vanilla, whole eggs, and the egg yolks one at a time; mix until incorporated well.
7. Reduce the speed to medium then add the sour cream and the cornmeal mixture, and mix until just blended (don't overmix- only mix for a couple of minutes, tops).
8. Pour the cake batter into the greased pan and smooth the top with the back of a large spoon or a spatula.
9. Bake at 350 degrees F in the lower third of the oven for 35 minutes, or until the color of the cake is golden and the batter pulls away from the side of the pan.
10. Remove from oven, place pan on wire rack, and let cool.
11. Turn the cake out from the pan, place on serving platter or dish, and dust with confectioners' sugar.
12. Serve with fresh whipped cream or vanilla ice cream.
Title: Brownies Agave
Ingredients:
- 1/2 applesauce
- 1/2 vanilla
- 3/4 salt
- 3
- 2
- 3/4
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease an 8x8” pan.
3. Whisk together applesauce, cocoa, and agave.
4. Whisk egg whites into mixture one at a time.
5. Stir in vanilla and salt until blended.
6. Stir in spelt until the mixture is smooth but no longer than that.
7. Blend in almonds if you desire.
8. Pour into greased pan.
9. Bake for 25 minutes in preheated oven.
10. Remove from oven and completely cool before cutting.
Title: Popsicles
Ingredients:
- 1 Jello gelatin
- 1 sugar
- 1 hot water
- 1 cold water
- 3
Instructions:
1. Mix ingredients together.
2. Pour into ice cube trays or other molds.
3. As they freeze put your ice cream sticks inches.
Title: Coffee & Cream Pie
Ingredients:
- 2 vanilla instant pudding mix
- 2 heavy cream
- 1 brewed coffee
- 1/4 instant espresso
- 9
- 1
Instructions:
1. Add pudding mix, heavy cream, brewed coffee and coffee liqueur syrup into a large bowl. Whisk until fluffy. You can use a hand mixer with whisk attachments or your Kitchen Aid mixer with whisk. Do no substitute half & half or milk for the heavy cream or the pie won't set up.
2. Pour into chocolate pie crust.
3. Sprinkle Instant Espresso over the top of the pie.
4. Cover with clear pie shell cover that comes with the pie crust and refrigerate for at least 2 hours before serving.
Title: Scandinavian Pecan Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1 egg
- 2 all-purpose flour
- 1/2 pecans
Instructions:
1. In a mixing bowl, cream butter, brown sugar and egg yolk.
2. Gradually add flour.
3. Roll into 1 inch balls.
4. In a small bowl, beat egg white.
5. Dip balls in egg white, then roll in pecans.
6. Place 2 inches apart on ungreased baking sheets.
7. Flatten slightly.
8. Bake at 375°F for 8-12 minutes or until edges are lightly browned.
9. Remove to wire racks to cool.
Title: Bodacious Brownies
Ingredients:
- 4 butter
- 4 cream cheese
- 1/3 sugar
- 6 eggs
- 2 vanilla extract
- 6 flour
- 1 vanilla extract
- 2 flour
- 9 baking powder
- 2 salt
- 1 butter
- 1 light brown sugar
- 1 vanilla extract
- 1
- 8
- 1/2
- 1
- 1/2
Instructions:
1. Microwave first 3 ingredients until melted. Cool slightly.
2. Beat cream cheese and 1/4 cup butter at medium speed until creamy. Gradually add 1/2 cup sugar. Add 2 eggs, 1 at a time. Stir in 1 teaspoon vanilla. Fold in 2 tablespoons flour and 1/2 cup chocolate morsels.
3. In a separate bowl beat remaining four eggs and add 1 1/2 cups sugar. Add melted chocolate mixture and 2 tsp vanilla. Add 1 cup flour, baking powder, and salt. Stir in remaining 1 cup chocolate morsels.
4. Reserve 3 cups of chocolate batter. Pour remaining chocolate batter into a 13 X 9 inch greased pan. Pour cream cheese batter over this. Top with remaining chocolate batter. Swirl with knife.
5. Bake at 325 degrees for 40 to 45 minutes until toothpick comes out clean.
6. Serve with caramel and chocolate sauce. Spread a thin layer of caramel sauce on bottom of plate. Place brownie square in center. With chocolate sauce squirt dots around brownie. Using a toothpick pull through to make a swirl design.
7. Chocolate Sauce: Bring cream to boil in heavy sauce pan. Remove from heat. Add chocolate and stir until melted. Place in squirt bottle to swirl into caramel sauce.
8. Caramel Sauce: Melt butter in heavy sauce pan over medium heat. Add sugar and stir constantly. After mixture boils, add cream and vanilla. Remove from heat.
Title: Orange and Milk Chocolate Macaroons
Ingredients:
- 240 caster sugar
- 110 orange zest
- 1 unsalted butter
- 2
- 1/2
- 60
- 180
Instructions:
1. For filling, combine cream and butter in a saucepan and bring just to the boil.
2. Remove from heat and add chocolate. Stir until smooth and refrigerate until thick. (About 3 hours).
3. Meanwhile for biscuits, combine all ingredients and stir until mixture comes together.
4. Flatten mixture between two pieces of plastic wrap until 3-4mm thick.
5. Using a 4cm pastry cutter, cut out rounds and carefully lift onto a baking paper-lined oven tray. When finished, gather all scraps together and repeat process until all the mixture is used.
6. Bake the macaroons at 170 degrees centigrade until just beginning to colour around the edges, about 10-12 minutes.
7. Cool on trays and then sandwich together flat sides of macaroons with a teaspoon of filling per biscuit.
8. These biscuits will keep, refrigerated, in an air-tight container for up to 3 days.
Title: Everything-But-The-Kitchen-Sink Oatmeal Cookies
Ingredients:
- 1 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/2 cinnamon
- 1/2 salt
- 3/4 butter
- 3/4 margarine
- 2 brown sugar
- 1 granulated sugar
- 1 egg
- 2 1/2 vanilla
- 1 unsweetened coconut
- 1
- 3/4
- 2
Instructions:
1. In bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; set aside.
2. In separate large bowl, beat butter, brown sugar and granulated sugar until light and creamy,1 minute.
3. Beat in egg and vanilla until combined.
4. Using wooden spoon, stir in flour mixture, oats, coconut, cereal, candy-coated chocolate pieces and semi-sweet chocolate until combined. (Dough will seem crumbly).
5. Form dough into 2 tablespoon balls and place 2 inches apart on parchment-lined cookie sheets.
6. Bake in top and bottom thirds of 350°F oven, rotating and switching pans half-way through,(to ensure even cooking) for about 12 minutes or until edges and tops begin to brown.
7. Remove from oven; press center of each cookie with bottom of glass tumbler; transfer to racks and let cool.
Title: Persimmon Cake
Ingredients:
- 1 flour
- 1 butter
- 1 sugar
- 2 raisins
- 1 cinnamon
- 1 baking soda
- 1
Instructions:
1. Cream together pulp, sugar, soda, butter and cinnamon.
2. Add remaining ingredients, mix well.
3. Pour into 11 1/2"x9"x2" greased baking dish.
4. Bake at 350 degrees for 70-90 minutes .
Title: Peanut Butter Cookies
Ingredients:
- 1 1/4 flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 1/2 shortening
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
Instructions:
1. Combine flour, baking soda, baking powder and salt.
2. In a separate bowl beat shortening, peanut butter, sugar and well beaten egg. Beat thoroughly.
3. Combine dry ingredients and wet ingredients. Chill.
4. Form into 1 inch balls and place on lightly greased and floured baking sheet. Flatten with a fork dipped in flour to create a criss-cross pattern.
5. Bake at 375 degrees for 8-10 minutes.
Title: Rice-Paper Apple Strudels
Ingredients:
- 2 green apples
- 1 -2 fresh lemon juice
- 3 brown sugar
- 4 walnuts
- 4 unsalted butter
- 100 soy margarine
- 8 caster sugar
- 2 rice paper sheets
- icing sugar
Instructions:
1. Preheat oven to 220 Degrees Celsius.
2. Combine apples, lemon juice, brown sugar, cinnamon, walnuts and 1 tbs melted butter.
3. Line baking sheet with baking paper.
4. Pour 6 cups hot water in a bowl and dissolve caster sugar inches.
5. Place 1 rice paper wrapper in water to soften, transfer to board and brush with extra melted butter.
6. Divide filling in a sausage shape on one side of wrapper levaing 3cm border.
7. Fold in end and roll up to enclose filling.
8. Place on baking sheet seam side down.
9. Brush top with melted butter.
10. Repeat for all.
11. Bake in oven 15-20 minutes. Serve warm dusted with icing sugar.
Title: Vanilla - Cider Poached Pears
Ingredients:
- 4 pears
- 2 apple cider
- 1 vanilla bean
- 2 oranges
- 4 bittersweet chocolate
Instructions:
1. Cut pears in half lengthwise and place them in one layer in a pan.
2. Cover with cider (start with 3 cups).
3. Add vanilla bean and bring to a simmer over medium-high heat.
4. Reduce heat to low and cook until barely tender (8 to 10 minutes- time will vary depending on ripeness of pears)- test with wooden skewer.
5. Allow pears to cool in the cider (refrigerate overnight if you wish).
6. Thinly slice orange peel, removing all white pith.
7. Melt chocolate in a double boiler or microwave over low heat, stir in peel and stir to coat.
8. Arrange to dry on a rack or plate.
9. At serving time, serve each pear in a bowl with fresh orange juice and a sprinkle of candied peel.
Title: Rice Pudding With Caramel Apples (Dorie Greenspan)
Ingredients:
- 1 salt
- 1/2 arborio rice
- 4 sugar
- 1/3 vanilla extract
- 1 1/2 - 2 sweet apples
- 2 sugar
- 1/4 fresh lemon juice
- 1 unsalted butter
- 1 apple cider
- 1/2 salt
- 1 heavy cream
- 1/2
Instructions:
1. To make the rice pudding. Bring about 3 cups of water and the salt to a boil in a medium to large saucepan. Stir the rice and boil for 10 minutes. Drain, and rinse out the pan.
2. Put the milk and sugar in the pan and bring to a boil. Stir in the rice, reduce the heat to medium/medium-low, and cook at a steady simmer, stirring frequently. Pay particular attention at the beginning, because the milk has a tendency to bubble up exuberantly and will bubble over even in a tall pot if you don’t catch it and stir it down in time. Stir in the vanilla at the end.
3. To make the apples. Cut the apples into 1/4 inch thick slices and then cut each piece crosswise. Sprinkle the sugar in the center of a medium nonstick skillet. Moisten with a splash of lemon juice and then turn the heat to medium high. When the sugar melts, bubbles and start to color, either tilt the pan or stir the sugar with a fork or wooden spoon. As soon as the sugar is a nice amber color, pull the pan away from the heat. Stand away, because the mixture will splatter, and add the butter, swirling to mix it inches.
4. Put the skillet on medium heat, pour in the cider, and add the salt. Bring the cider to a boil, then add the apples. cook, stirring often for 5 minutes, or until the apples are tender. Pour in the heavy cream and boil for 1 minute more, then turn the apples and caramel sauce into a heatproof bowl and allow to cool. The apples are ready to serve when they are just slightly warm or at room temperature. (Don’t taste them as soon as they’re cooked: the caramel is very hot.).
5. Put a little of the caramel sauce in the bottom of each bowl or glass (Martini glasses look great), top with rice pudding, and finish with apples and a little more sauce. If you’d like, add a dollop of whipped cream.
Title: Grandmother's Sugar Cookies
Ingredients:
- 1 Crisco shortening
- 1 sugar
- 2 eggs
- 1 1/2 vanilla
- 3 1/2 flour
- 2 baking powder
- 1 1/2 salt
Instructions:
1. Cream Crisco and sugar.
2. Add eggs and vanilla.
3. Mix in dry ingredients.
4. Touch dough with your finger. If any dough sticks to your finger, add flour a little at a time until when you touch the dough, none comes off on your finger.
5. On a lightly floured linen towel, roll out dough to between 1/8 and 1/4-inch thick.
6. bake at 350° for 8-10 minutes or until edges of cookies BEGIN to turn golden brown.
7. Let cool on cookie sheet.
8. Decorate as desired.
Title: Starfruit (Carambola) Upside Down Cake
Ingredients:
- 3 butter
- 1/4 brown sugar
- 2 carambolas
- 12 maraschino cherries
- 1/3 butter
- 1 sugar
- 2 eggs
- 1/2 lemon zest
- 1 1/3 flour
- 1 1/2 baking powder
- 1/4 salt
- 3/4 milk
Instructions:
1. Place the three tablespoons butter in a round 9 inch cake pan and warm it to melt the butter.
2. Cover the butter with the brown sugar, then place the star shaped carambola slices and the cherries.
3. In a mixing bowl, cream the 1/3 cup butter with the sugar and lemon zest.
4. Add, one by one, the eggs and continue beating for four minutes.
5. In a separate bowl, combine the flour, baking powder and salt.
6. Add the dry ingredients to the mixing bowl, alternating with the milk.
7. Pour the batter into the cake pan, and bake at 350 degrees for 50-55 minutes.
8. Remove from oven and let cool for 3 minutes, then invert onto a serving plate. Cool completely before serving.
Title: No Bake Chocolate Peanut Butter "Cookies"
Ingredients:
- 1 peanut butter
- 1 chocolate
Instructions:
1. Make"sandwiches" by spreading peanut butter between two crackers.
2. Melt chocolate (using package instructions).
3. Dip"sandwiches" in chocolate until they are completeley covered.
4. Place on wax paper and allow to cool completely in refrigerator.
5. (about 30 minutes) Note: Marshmallow cream can also be used along with the peanut butter.
Title: Greek Almond Shortbread Circles
Ingredients:
- 1 1/2 butter
- 1 powdered sugar
- 2 brandy
- 2 vanilla
- 2 cake flour
- 3 1/2 powdered sugar
- 1 water
- 2 powdered sugar
Instructions:
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
2. Add the 1 cup powdered sugar.
3. Beat until mixture is fluffy and light in color, scraping side of bowl occasionally.
4. Beat in egg yolks, brandy, and vanilla until combined.
5. Using a wooden spoon, stir in flour and almonds until well mixed.
6. Cover and chill about 1 hour or until dough is easy to handle.
7. Preheat oven to 325 degrees F.
8. Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet.
9. Dip the bottom of a glass in additional powdered sugar and flatten each ball to 1/4-inch thickness.
10. Bake in the preheated oven for 12 to 14 minutes or until set.
11. Transfer cookies to a wire rack.
12. While warm, lightly brush the cookies with rose water (if desired) and sprinkle with additional powdered sugar.
13. Cool completely on wire rack.
14. Makes about 84 cookies.
15. TO STORE:
16. Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Title: Coconutty “M&M’s” Brownies
Ingredients:
- 6 sugar
- 3/4 butter
- 1/2 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 1 1/4 salt
- 3 butter
- 1 light brown sugar
- 1/2 light corn syrup
- 1 1/2 sweetened flaked coconut
- 1/2 pecans
- 1/3 vanilla extract
- 1/3
- 1
- 3/4
- 1
Instructions:
1. BROWNIES:
2. Preheat oven to 350°F
3. Prepare 8X8X2-inch baking pan by lightly greasing it; set aside.
4. Combine chocolate, sugar and butter in small saucepan and place over low heat; stir constantly until chocolate is melted. Remove from heat; let cool a bit.
5. Beat eggs, oil, and vanilla in large bowl. Stir in chocolate mixture until well blended.
6. Combine flour, cocoa powder, baking powder and salt in medium bowl; add to chocolate mixture. Stir in 1 cup “M&M’s” Chocolate Mini Baking Bits.
7. Spread batter evenly in prepared pan. Bake 35 to 40 minutes or until cake tester inserted in center come out clean. Cool completely on wire rack.
8. Prepare Coconut Topping. Spread over brownies; sprinkle with remaining ½ cup “M&M’s” Chocolate Mini Baking Bits.
9. Cut into bars. Store in tightly covered container.
10. COCONUT TOPPING:
11. In large saucepan melt butter over medium heat; stirring constantly, add in brown sugar and corn syrup until thick and bubbly. Remove from heat and stir in remaining ingredients.
Title: Peanut Butter Pretzel Cookies
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 3/4 butter
- 1 sugar
- 1 peanut butter
- 2 eggs
- 1 vanilla
- 1/2 roasted peanuts
- 6
Instructions:
1. Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees.
2. In a bowl, whisk together the flour and baking soda.
3. Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes.
4. Add the eggs, 1 at a time, beating well after each addition and the vanilla.
5. With the mixer on low speed, gradually add the flour mixture, beating until just combined.
6. Stir in peanuts.
7. Place the pretzels in a bowl. Scoop dough by rounded Tbs.full and drop a few balls of dough in the bowl and toss to coat.
8. Place the cookies on the prepared pans.
9. Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes.
10. Let cool slightly before transferring to racks to cool.
Title: Fruit Cobbler
Ingredients:
- 1/2 butter
- 2 sugar
- 2 water
- 1 1/2 self rising flour
- 1/2 shortening
- 1/3 milk
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Melt butter in a 9 x 13 x 2 inch dish.
3. Heat sugar and water (or juice) until melted.
4. Cut shortening and flour into fine crumbs.
5. Add milk and stir until dough leaves bowl side.
6. Turn onto floured board.
7. Knead slightly and roll to 1/4 inch thick.
8. Sprinkle fruit evenly over dough.
9. Roll up like jelly roll.
10. Dampen edge and seal.
11. Place into butter.
12. Slice inot about 16 slices.
13. Place into butter.
14. Pour in sugar syrup carefully (2 cups min.).
15. Bake in a 350 degree oven for 55 - 60 minutes.
Title: Bacon and Maple Syrup Cupcakes
Ingredients:
- 225 plain flour
- 2 baking powder
- 1/2 bicarbonate of soda
- 1 salt
- 100 unsalted butter
- 100 light brown sugar
- 2 eggs
- 75 plain yogurt
- 75 maple syrup
- 125 butter
- 300 icing sugar
- 100 maple syrup
- 6
- 1
Instructions:
1. Preheat the oven to 180ºC/350ºF and line a 12-cup tin with paper cases.
2. Next fry the bacon rashers in 1 teaspoon of oil until crisp. Remove to a plate lined with kitchen paper and allow to cool. Once cool, crumble them to resemble sprinkles. Set aside.
3. In a bowl, combine together flour, baking powder, bicarb and salt.
4. In a 2nd bowl, cream together the butter and sugar. Then beat in one egg, followed by half the dry ingredients, mixing well before adding the second egg and the remaining dry ingredients. Mix well.
5. Add the yoghurt and maple syrup, beating and folding to give a smooth batter.
6. Divide the mixture among the cupcake cases and bake in the oven for around 20 minutes until a case tester comes out clean.
7. Turn the cupcakes out on to a wire rack to cool completely before icing.
8. To make the buttercream icing blitz the icing sugar and the butter, and then add the maple syrup and mix well.
9. Once the cupcakes are completely cool, top with the buttercream, and adorn with your bacon sprinkles.
Title: Banana Pudding
Ingredients:
- 6 bananas
- 1 instant vanilla pudding
- 2 milk
- 3
- 1
Instructions:
1. Layer bananas and vanilla wafers in a large bowl.
2. Mix milk, pudding, and whipped topping.
3. Pour over bananas and wafers.
Title: Home Made “Mozart Kugeln”
Ingredients:
- 150 marzipan
- 200 marzipan
- 40 pistachio nuts
- 1 maraschino cherry
- 50 hazelnut kernels
- 50 sugar
- 300 chocolate
- 40 butter
Instructions:
1. Ground pistachio and add into 150 g marzipan and add one teaspoon of maraschino. Mix well to get green paste. Make small balls.
2. Cover the green balls with 200g marzipan to make a little bigger ball.
3. Melt sugar in a pan (Teflon) until brown. Roast the hazelnut. Add roasted hazelnut into still warm sugar and let it cool.
4. When cooled put sugar with hazelnut into blender and make rough mixture of sugar and hazelnut.
5. Now cover the marzipan balls with hazelnut/sugar mixture. If it won’t stuck, you may use some kind of hazelnut cream (I use Nutella) and then roll the balls into hazelnut/sugar.
6. When done, melt chocolate (with some butter) on steam and using toothpick dip the balls into chocolate.
7. Keep them in cool place, but not refrigerator.
Title: Nut-Free Marzipan 1
Ingredients:
- 5 semolina
- 5 icing sugar
- 2 vanilla flavoring
- 1 orange flower water
- 2
Instructions:
1. Mix the semolina with the icing sugar and custard powder.
2. Lightly beat the egg white and mix into the dry ingredients along with the flavouring until you get a firm paste.
3. Wrap in clingfilm to prevent it drying out until ready to use.
Title: Cold Rice Pudding
Ingredients:
- 3 milk
- 3/4 white sugar
- 1 salt
- 1/2 - 1 vanilla bean
- 3/4 long-grain rice
- 3 water
- 3 eggs
- 1/2 half-and-half
- raisins
Instructions:
1. Put milk, sugar, and a pinch of salt into a mixing bowl or container. Split and scrape in the vanilla and its pod. Whisk well. Set aside for at least an hour at room temperature, preferably more, or up to overnight in the refrigerator. Retrieve the pod and save it for sugar. Strain the mixture into a 6-8-cup saucepan. Add the rice.
2. Bring the mixture to a simmer, stirring almost continuously, simmer, uncovered, for about half an hour, while the mixture is loose, it's okay to stop stirring it, as it reduces, it will begin to stick, so stir it often, lowering the heat as needed, and cooking till thick. The rice will still be underdone. Add some water, cook, until thick again, taste, add more water, and continue cooking, until the mixture is thick and done, and edible, it should not be too al dente, but it is okay, if a few grains, are still "to the tooth".
3. Sometime while its cooking, beat together the eggs and half and half till smooth.
4. When the rice is done, strain it over the preparation, and cook, over medium, or medium-low heat, for about 8-10 minutes, or until it has thickened, without boiling, like for a custard.
5. Remove from heat, and stir in the raisins.
6. Chill six hours or overnight before serving, or save at room temperature, for serving in the afternoon.
Title: Blackberry Cobbler(Ree Drummond)
Ingredients:
- 1/4 butter
- 1 1/4 sugar
- 1 self-rising flour
- 1 fresh blackberries
- 2 ice cream
Instructions:
1. Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
2. In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
3. Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!
Title: Simple Light Lemon Custard
Ingredients:
- 2 eggs
- 1 lemon rind
- 1/4 granulated sugar
- 2/3 fresh lemon juice
- 1 light margarine
Instructions:
1. Combine eggs, lemon rind and sugar in a saucepan on medium heat.
2. Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
3. Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
4. Set aside, let cool before serving.
5. Mixture will thicken even more when cold.
6. Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!