lumicero/recipes-ing2inst huggingface dataset:
Title: Elsie's Brown Sugar Rhubarb Cake
Ingredients:
- 2 rhubarb
- 1 1/2 brown sugar
- 1/2 butter
- 1 egg
- 1 baking soda
- 2 flour
- 1 vanilla
- 1 brown sugar
- 1/4 cinnamon
- 1
Instructions:
1. Mix first 8 ingredients together in a bowl.
2. Dump into a greased 9x13 pan.
3. Sprinkle on the 1/4 c brown sugar and then the cinnamon.
4. Bake at 350 30-40 minutes or until cake springs back when touched.
5. Serve warm.
Title: Chipits Millionaire Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 1/4 flour
- 1 cinnamon
- 1 butter
- 2 water
- 2
Instructions:
1. Cream butter with sugar until light.
2. Blend flour almond extract and 1 cup Chipits, add to creamed butter mixture, blend well. Roll into 1-inch balls. Place on ungreased baking sheet. Make an indentation of a wooden spoon or thumb.
3. Bake at350F for 15-18 minutes or until golden brown on bottoms. Spoon jam into center of each cookie.
4. Combine remaining Chipits with butter and water. Melt over low heat, stirring constantly. Blend until smooth. Spoon over jam on each cookie.
Title: Sourdough Apple Crumble Cake
Ingredients:
- 1 egg
- 1/4 all-purpose flour
- 1 honey
- 1 salt
- 2/3 baking soda
- 1/2 mixed spice
- 1 apples
- 1 1/2 butter
- 1 1/2 brown sugar
- 2 pecans
- 1/4 oats
- 1/4 cinnamon
- 1/3
- 1/2
Instructions:
1. Pre heat oven to 375 F/180°C
2. Grease 9x9 pan.
3. CAKE. Sift flour, baking soda, salt and spice into a bowl, make a well in the centre add sourdough starter,vegetable oil,egg and honey. Mix till all ingredients are well combined. Dice the apples and fold through the cake batter. (I have used tinned apples successfully in this recipe). Pour into prepared pan.
4. TOPPING. Soften the butter slightly in the microwave, roughly chop the pecans. Mix all topping ingredients in a bowl till they form a crumb. Sprinkle evenly over the cake batter.
Title: The Ultimate Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1/2 peanut butter
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
Instructions:
1. Preheat oven to 350.
2. cream together buter and sugars until pale and fluffy.
3. beat in egg and vanilla.
4. stir in peanut butter.
5. in a separate bowl, combine flour, baking soda and salt. Add to peanut butter mixture and blend inches.
6. drop by tablespoonfuls onto an ungreased cookie sheet and crisscross with a floured fork.
7. Bake 9-11 minutes until cookies just start to colour around the edge.
Title: Pistachio-Chocolate Checkers
Ingredients:
- 1 1/2 powdered sugar
- 1 butter
- 1 egg
- 2 2/3 all-purpose flour
- 1/4 salt
- 1/4 milk
- 1 pistachio nut
- 1/3
- 2 -3
Instructions:
1. Mix powdered sugar, butter and egg in large bowl.
2. Stir in flour and salt.
3. Divide dough in half: stir cocoa and milk into one half and nuts and food color into the other half.
4. Pat chocolate dough into rectangle, 6x5 inches.
5. Cut crosswise into 8 strips, 3/4 inch wide.
6. Repeat with pistachio dough.
7. Place strips of each color of dough side by side alternating colors, Top with 2 strips of each color alternating colors to create checkerboard.
8. Gently press strips together.
9. Make second stack with remaining strips.
10. Wrap and refrigerate for 2 hours or until firm.
11. Heat oven to 375°F.
12. Cut rectangles crosswise into 1/4 inch slices.
13. Place about 1 inch apart on ungreased cookie sheet.
14. Bake 8 to 10 minutes until set.
15. Cool.
16. Makes 3 dozen cookies.
Title: Magical Sparkling Snowflakes: Christmas Butter Biscuits-Cookies
Ingredients:
- 2 plain flour
- 1 icing sugar
- 150 butter
- 1 egg
- 1 vanilla extract
- 4 milk
Instructions:
1. Place flour and the icing sugar in a food processor. Process for 30 seconds. Add butter. Process until mixture resembles fine breadcrumbs. Add egg and vanilla. Process until dough comes together. If it is too dry, add some milk.
2. Transfer to a lightly floured surface. Knead dough until smooth. Press or roll into a 9"/20cm circle. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
3. Preheat oven to 180C/360F, and line 2 flat baking/cookie trays with baking paper. Roll out dough between 2 sheets of baking paper until about 1/4"/5mm thick.
4. Using snowflake biscuit/cookie cutters, cut shapes out of dough. Place on them gently on to the trays. Press leftover dough together and repeat cutting out shapes. Refrigerate for 30 minutes or until firm.
5. Bake the cookies/biscuits for 10 minutes, swapping trays after 5 minutes, or until light golden in colour. Allow to cool on trays completely.
6. Pipe trellis-work patterns following the snowflake shapes, or drizzle glace icing over the top; then dust them with edible glitter/edible silver dusting powder whilst the icing is still wet.
7. Dust with remaining sugar or edible glitter/silver dust just before serving.
8. Note for making holes for hanging on the Christmas Tree: Just before baking, take a plastic drinking straw and press into the top of the snowflake shapes - to make a small hole - then gently wiggle the straw around a bit to widen the hole, and bake as before. On taking them out of the oven, if the holes have closed up a bit, gently wiggle around again with a plastic drinking straw, to make the holes bigger! Excuse the language, I don't know how else to put it! LOL!
Title: Apple Brown Betty
Ingredients:
- 6 apples
- 2 water
- 3/4 lemon juice
- 1 brown sugar
- 1 flour
- 1 cinnamon
- 1 granulated sugar
- 1/4 nutmeg
- 3/4 butter
Instructions:
1. Peel and slice apples.
2. Place apples into a large bowl filled with water and the lemon juice to keep them from browning.
3. In a separate bowl, combine brown sugar, flour, cinnamon, cinnamon sugar and nutmeg.
4. Cut in butter with a knife and press together with your fingers until crumbly.
5. Lay apples in a greased pie plate.
6. Sprinkle topping over apples.
7. Bake in a 350 degree oven for 50-60 minutes.
8. Serve warm with fresh whipped cream or vanilla ice cream.
Title: Peanut Butter Cake
Ingredients:
- 1/3 shortening
- 1 brown sugar
- 1/2 peanut butter
- 2 eggs
- 1/2 brown sugar
- 1 milk
- 1 vanilla
- 2 flour
- 1/2 salt
- 2 1/2 baking powder
Instructions:
1. Prepare pans.
2. Cream shortening.
3. Add slowly and beat in 1 cup brown sugar and peanut butter.
4. In another bowl, beat together 2 eggs and 1/2 cup brown sugar.
5. Add this to the first mixture and beat well.
6. Sift together flour, salt and powder.
7. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla.
8. Pour mixture into pans and bake at once until firm in center.
9. Bake at 350 degrees for 30 minutes.
Title: Brownie Classic Mama's JustLike
Ingredients:
- 3/4 walnuts
- 1 1/4 cake flour
- 1/2 salt
- 3/4 baking powder
- 6 butter
- 12 sugar
- 2 1/4 eggs
- 4 vanilla extract
- 1
Instructions:
1. Place oven rack so 13 x 9 pan will sit in middle of oven.
2. Temp: 330 degrees.
3. 18" foil folded lengthwise to 8" wide - push into pan bottom long way.
4. 14" foil 12" wide - place into pan bottom across width.
5. The overhang acts as handles to remove entire baked brownie after cooling. Coat foil with nonstick cooking spray (this method works great by the way).
6. Spread the WALNUTS on a cookie sheet and roast for about 8 minutes. Set aside.
7. In small mixing bowl whisk together FLOUR, SALT, BAKING POWDER.
8. Set aside.
9. In large bowl melt CHOCOLATE and BUTTER in a sauce pan of near boiling water (on stove simmering). If butter is right out of refrigerator this is 10 minutes or so.
10. Stir this occasionally until smooth.
11. Remove hot bowl from sauce pan and gradually whisk in SUGAR.
12. Add EGGS one at a time whisking EACH in thoroughly.
13. Whisk in VANILLA.
14. With a rubber spatula, add one third of the FLOUR MIXTURE at a time folding in fully each time. I add the WALNUTS as the last third becomes blended.
15. Transfer into baking pan on top of oiled foil strips, smooth out.
16. BAKE at 330 degrees for 35 minutes. If toothpick pushed into center comes out with a couple crumbs, it's done. My oven requires 40 minutes.
17. Cool to room temperature (2 hours) and lift out with foil "handles". Cut into 2" squares and serve. That's what original directions say.
18. Tip: After cool, I lift whole "cake" to break it loose (doesn't take much at all) and leave it in dish. Put a cutting board on top and flip the whole thing. Now, on cutting board peel foil off and put back baking dish back on and flip back. NOW, cut it up. Baking dish is a serving dish with easily removed 2" brownies!
19. Tip2: After cooling for a little while I put it on my granite top and move it every ten minutes. When I want a brownie quicker, this helps that pesky room temperature thing quite a bit.
20. Sorry laminate counter top guys. Don't ruin your counters with hot stuff.
Title: Pepperidge Farms Sausalito Cookies (Copycat)
Ingredients:
- 1 butter
- 2 eggs
- 2 vanilla
- 1 1/2 granulated sugar
- 1 1/2 brown sugar
- 1 baking powder
- 1 1/2 baking soda
- 1 salt
- 5 all-purpose flour
- 1.5
- 3
Instructions:
1. Preheat the oven to 375 degrees.
2. Cream butter, eggs, and vanilla in a bowl.
3. In a separate bowl, sift all dry ingredients.
4. While the mixer runs on low, add the dry ingredients to the butter mixture until blended.
5. Fold in the chips and nuts.
6. Form into balls and place 1-inch apart on an ungreased cookie sheet.
7. Bake for 10 minutes or until golden brown.
Title: Deep Fried Cupcakes
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 2 eggs
- 3/4 flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 milk
- 1/2 vanilla
- 1 dark chocolate
- 3 1/2 heavy cream
- 1/3 eggs
- 2 milk
- 1 1/3 sugar
- 4 flour
- 2 1/2 salt
- 1/2 baking powder
- 2
Instructions:
1. For cupcakes:.
2. Beat butter until softened.
3. Add sugar and beat until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, beating until well combined.
5. Measure the flour, baking powder, baking soda, salt, and cocoa powder
6. into a small sized bowl and whisk to combine.
7. Measure out the milk and vanilla and stir to combine.
8. Add about a third of the dry ingredients to the butter/sugar and beat to combine.
9. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
10. Scoop batter into cupcake cups about 1/2 full.
11. Bake at 350 F for 10-15 minutes or until a toothpick comes out clean.
12. For Ganache:.
13. Place the chocolate in a small glass bowl.
14. Heat the cream in a small saucepan until it just starts to boil.
15. Pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream.
16. While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.
17. For batter:.
18. Beat egg and milk.
19. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
20. Set aside for dunking. I do not recommend keeping this mixture in the refrigerator at all. I made some in advance and stuck it in the fridge and the texture changed. It became much thicker and not as easy to use for dunking.
21. For frying:.
22. Remove the cupcake wrapper. You do not want charred paper.
23. Dunk your cupcake in the funnel cake batter, making sure to cover all sides completely.
24. Follow the instructions on your fryer (You could also fry in a pot. It works, but it's much more messy.). I used peanut oil, but any vegetable oil will do.
25. Fry until all sides are golden brown (about 3 minutes).
26. Remove from the fryer and dust with powdered sugar.
Title: Vegan Ambrosia
Ingredients:
- 1 fresh pineapple
- 1 apple
- 1 orange
- 1 strawberry
- 1 grapes
- 1/2 coconut
- 1 cornstarch
- 6 lemon juice
- 3 sugar
- 3 soft tofu
- 1/2 poppy seed
- 2
- 1
Instructions:
1. In a large bowl, toss the fruit and coconut until well blended.
2. Refrigerate.
3. Combine the cornstarch with the lemon juice in a medium saucepan and stir until well blended.
4. Place the saucepan over low heat and add the sugar and orange juice.
5. Cook, stirring constantly, until the mixture thickens, about 5-10 minutes.
6. Remove the saucepan from the stove and allow to cool thoroughly.
7. Fold the puréed tofu, orange rind, and poppy seeds into the juice mixture and chill for at least 1 hour.
8. Pour the dressing over the fruit immediately before serving.
Title: Chocolate Sauerkraut Cake
Ingredients:
- 3/4 sauerkraut
- 1 1/2 sugar
- 1/2 butter
- 3 eggs
- 1 pure vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 water
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Sift all dry ingredients together.
3. Cream sugar, butter and vanilla.
4. Beat eggs in one at a time.
5. Add dry ingredients to creamed mixture alternately with water.
6. Add sauerkraut mix thoroughly.
7. Pour into greased pan or pans.
8. Bake 30 to 40 minutes until cake tests done.
9. Frost.
Title: Chocolate Whipped Cream II
Ingredients:
- 3/4 confectioners' sugar
- 3 heavy cream
- 1 vanilla extract
- 1/2
Instructions:
1. In a small bowl, mix the cocoa and confectioners' sugar.
2. In a chilled bowl, combine the cream and vanilla and whip until soft peaks form.
3. With the mixer running or while whisking by hand, gradually pour in the cocoa mixture; whip until well blended.
Title: The Polish Church Pound Cake
Ingredients:
- 2 1/2 sugar
- 1/2 margarine
- 1 flour
- 3 evaporated milk
- 1 water
- 3 eggs
- 5 salt
- 1/2 maraschino cherries
- 2
- 1
Instructions:
1. Cream Crisco, margarine, sugar and salt.
2. Add eggs one at a time and beat.
3. Add flour and milk alternately, ending with flour.
4. Add flavoring. Add nuts. Add cherries cut in half.
5. Bake in greased and floured tube pan or Bundt pan.
6. Bake 1 hour and 45 minutes (or longer) at 300 oven.
7. START IN COLD OVEN. DO NOT OPEN DOOR WHILE BAKING.
8. Remove from pan immediately. Do not ice.
Title: Chocolate Lava Cake A La Mode
Ingredients:
- 1/2 bittersweet chocolate
- 1/2 unsalted butter
- 6 eggs
- 1 1/2 sugar
- 1/2 flour
Instructions:
1. Preheat oven to 400°F.
2. Butter the bottom and sides of 15 4oz ramekins.
3. Sprinkle with sugar, tapping to remove extra sugar.
4. In double boiler, melt the chocolate and butter.
5. Whisk until thoroughly melted.
6. In a large bowl whisk together the eggs, sugar and flour until just blended Gradually whisk the chocolate into the egg mixture until combined.
7. Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set Remove from oven and serve immediately with ice cream.
Title: The Easiest Flourless Chocolate Cake
Ingredients:
- 12 bittersweet chocolate
- 12 unsalted butter
- 1/4 salt
- 6 eggs
- 1 1/2 granulated sugar
- powdered sugar
- cocoa powder
Instructions:
1. Preheat oven to 325 degrees F. Butter and flour a 9 by 2-inch spring form pan.
2. Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
3. Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
4. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
5. When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
Title: Butter Pear Cake
Ingredients:
- 2 fresh pears
- 1/2 ground cardamom
- 1/2 milk
- 1 1/2 instant yeast
- 3 sugar
- 1 salt
- 1 egg
- 2 all-purpose flour
- 6 unsalted butter
- 1/2 unsalted butter
- 4 cream cheese
- 1 granulated sugar
- 1/2 salt
- 2 eggs
- 2 vanilla extract
- 1/4 corn syrup
- 3/4 all-purpose flour
- powdered sugar
Instructions:
1. Coat a 9-by-13-inch baking dish with cooking spray.
2. In a small bowl, toss the pear with the cardamom, then set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the milk, yeast, sugar, salt, egg and flour. Mix on medium until a smooth dough has formed. Add 2 tablespoons of the butter and mix until fully incorporated. Repeat with the remaining butter. This should take 6 to 8 minutes.
4. Scrape the dough into the prepared baking dish and, using greased hands, spread over the bottom of the pan. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
5. Heat the oven to 350°F Sprinkle the pears over the top of the dough.
6. To make the topping, in the bowl of an electric mixer, cream together the butter, cream cheese, sugar and salt. One at a time, add the eggs, beating until well mixed. Stir in the vanilla and corn syrup, then mix in the flour. Dollop this mixture over the pear covered dough.
7. Bake for 40 to 45 minutes, or until the center is slightly set but still jiggly. Allow to cool. Sprinkle with powdered sugar and toasted almonds to serve. Refrigerate any leftovers.
Title: Ice Cream Pancake With Honey and Walnuts
Ingredients:
- 200 flour
- 80 sugar
- 20 honey
- 120 walnuts
- 1 egg
- 20 water
- 150 vanilla ice cream
Instructions:
1. Chop the walnuts into halves. Heat sugar to caramalize slightly and add honey.
2. In a mixing bowl, mix flour along with egg and oil. Add water and mix to a smooth batter.
3. Make small pancakes and keep aside.
4. Place a scoop of icecream in the pancake and roll.
5. Cut the pancake into two.
6. Serve immediately, garnished with chocolate sauce, caramalize honey and walnuts.
Title: My Favorite Apple Crisp
Ingredients:
- 5 apples
- 2 cinnamon
- 1 water
- 1/2 rolled oats
- 1 flour
- 3/4 brown sugar
- 1 butter
- 1/2
Instructions:
1. Heat oven to 375ºF.
2. Put apples in a baking dish, or pie pan, and sprinkle with water, cinnamon and lemon juice.
3. In a bowl, mix dry ingredients with butter until it gets a sandy texture.
4. Top apples with the mix and bake for about 30 minutes, until golden.
5. This is awesome served warm with heavy cream poured over, or a scoop of your favorite vanilla ice cream.
6. You can substitute any fruit you like--blueberries, cherries, peaches, or try a mixture of peaches and berries--YUM!
Title: Coconut Refrigerator Cake
Ingredients:
- 1 water
- 3 coconut
- 1/3 Cool Whip
- 1 1/3
- 1
Instructions:
1. bake cake according to directions in 9/13 pan.
2. poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
3. frost with cool whip and top with coconut.
4. must be kept in refrigerator.
5. might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.
Title: Galette
Ingredients:
- 1/2 butter
- 1/2 sugar
- 4 eggs
- 1 salt
- 1 flour
- 1/2 vanilla extract
- 5
- 1
Instructions:
1. Soften butter.
2. Add sugar.
3. Beat until whipped.
4. Add eggs one by one.
5. Add almond powder,salt,flour,and vanilla extract.
6. Take the dough and make it into a circle and put teh batter in the center.
7. Put a coin inside the batter without looking.
8. Put the second piece of dough on the first piece of dough.
9. Put a bit of water in a cup.
10. Close the two pieces of dough by by putting your fingers in a cup and clamping the two pieces of dough together.
11. Take the yolk of your eggs and spread them around the top until the top is covered.
12. Make a design on the top with a knife.
13. Place the Galette in the oven for about 30 to 45 minutes.
14. ENJOY!
Title: Walnut Glory Cake
Ingredients:
- 9 eggs
- 1 1/2 sugar
- 2 vanilla extract
- 3/4 all-purpose flour
- 2 ground cinnamon
- 1 salt
- 2 walnuts
- 2 confectioners' sugar
- 2 -3 milk
Instructions:
1. In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in vanilla. Combine the flour, cinnamon and salt; add to batter and beat until smooth.
2. In another mixing bowl, beat egg whites on medium speed until soft peaks form. Add the remaining sugar, 1 Tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining egg whites. Fold in walnuts.
3. Spoon into an ungreased 10-inch tube pan (pan will be full). Bake at 350°F for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around side of cake and remove from pan. In a small bowl, combine confectioners’ sugar and enough milk to achieve drizzling consistency; drizzle over cake. Yield: 10-12 servings.
Title: Cherry-Mallow Cake
Ingredients:
- 4 miniature marshmallows
- 18 1/4 water
- 1 1/4 cherry pie filling
- 1/3
- 3
- 21
Instructions:
1. Preheat the oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Lay the marshmallows evenly over the bottom of the pan.
2. Prepare the cake mix according to the package directions. Pour the batter over the marshmallows. Spoon the cherry filling evenly over the cake batter.
3. Remove pan from oven and cool on wire racks.
4. After the cake is cool, cut into squares.
Title: Butterscotch Frosting
Ingredients:
- 1/4 unsalted butter
- 1/3 brown sugar
- 1/4 heavy cream
- 1 1/2 confectioners' sugar
- 1/2 vanilla extract
Instructions:
1. Melt butter in a heavy saucepan over med-low heat.
2. Add brown sugar and stir constantly with wooden spoon.
3. After 2-3mins, sugar will melt and mixture will become smooth, then begin to bubble (it's ok if it looks separated at this point).
4. Once this happens, stir constantly for 2mins (less if sugar smells like it's burning).
5. Carefully add cream and stir for another 2mins.
6. Mixture will thicken slightly and look smooth and glossy.
7. Remove pan from heat and let cool for 5mins, stirring frequently.
8. Beat in confectioners' sugar and vanilla with wooden spoon.
9. If frosting seems a bit dry, add more cream, 1/2 tablespoon at a time, until thick, smooth and spreadable.
Title: Grandma Law's Butter Cookies
Ingredients:
- 2 butter
- 1 sugar
- 2 eggs
- 4 vanilla
- 6 flour
- 1 baking powder
Instructions:
1. Cream butter, eggs, sugar, and vanilla well with a wooden spoon.
2. Add flour, baking powder and salt together - add flour mix gradually to creamed mixture - 1/3 at a time. Mix well with wooden spoon until forms together then continue to mix with your hands towards the end form into a big ball and the texture is smooth - divide into 3 pieces easier to handle. No flour needed, just roll dough into a ball like a tea cookie then place on surface and roll with your fingers into a long shape and fold over like a pretzel or make a favorite shape.
3. *I use margarine - Blue Bonnet or Mrs. Filbert’s; when using margarine soften margarine in a large bowl in the microwave watch carefully not to melt. Butter surely tastes good too.
4. *Put a towel under your bowl and set your bowl in the sink when mixing less mess easier to stir.
5. *If you use a cookie press chill dough.
Title: Stove Top Butterscotch Maple-Walnut Pudding
Ingredients:
- 2 blackstrap molasses
- 1/2 cornstarch
- 1 arrowroot
- 1/4 pure vanilla extract
- 3 walnut pieces
- 3 maple syrup
- 1 1/2
- 1
- 1/2
- 1/4
Instructions:
1. In a medium saucepan, bring 2 cups of almond milk to a boil. In a bowl, whisk coconut crystals, molasses, 1/4 cup of almond milk, cornstarch, and egg yolks until smooth.
2. Gradually whisk in HALF of the hot milk, SLOWLY! You don't want to scramble your yolks. Whisk mixture back into remaining hot milk in the pan.
3. Cook over medium heat, whisking until mixture comes to a boil; reduce heat slightly and cook for 2 minutes, whisking frequently.
4. Remove pan from heat; add coconut oil and vanilla, stirring until well combined.
5. Pour into 4 serving glasses or bowls and refrigerate at least 4 hours or overnight.
6. In a small bowl combine walnuts and maple syrup; spoon over chilled pudding.
7. ENJOY!