lumicero/recipes-ing2inst huggingface dataset:
Title: Crostada Di Mela E Fischi - Apple and Fig Tart
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 sugar
- 1/4 salt
- 8 unsalted butter
- 1 egg
- 1 lemon, zest of
- 1 fresh lemon juice
- 2 1/2 apples
- 8 fresh lemon juice
- 1 sugar
- 1 ground cinnamon
- 1 1/3 ground cloves
- 1 black pepper
- 1/4 salt
- 1 butter
- 1 milk
- 2 brown sugar
- 1
- 2
Instructions:
1. Directions for butter based dough:
2. In a food processor or in a bowl, mix together the flour, sugar, and salt. Add the butter and pulse, or cut in with a pastry blender, until the mixture resembles coarse cornmeal. Add the egg, egg yolk, lemon zest, and juice through the feed tube, or stir in, and pulse or mix just until a dough starts to form. Gather the dough into a ball and wrap in wax paper. Refrigerate for 30 minutes.
3. Combine the apple slices in a large bowl with the fig jam, and lemon juice. In a smaller bowl, mix together the sugar, cinnamon, cloves, pepper and salt.
4. Pour the sugar mixture over the apple mixture and coat them well.
5. Preheat the oven to 375F.
6. Divide the dough in half. On a lightly floured board surface, roll out one piece to a 13-inch circle. Fit it into a 10-inch tart pan with a removable bottom, and trim off the excess dough. Or line a 9 x 2 - inch pie plate with one rolled out sheet of pie crust. Trim edges. Spread the filling into the crust, packing it in well. Dot the filling with the butter. Alternately, roll the dough out between two sheets of lightly floured parchment paper to make the process easier.
7. Roll out the second piece of dough to an 11-inch circle. With a pastry wheel, cut the dough into 1/2-inch wide strips. Made a lattice top for the tart. Pinch the ends of the strips even with the tart shell sides.
8. Place the crostada on a baking pan to absorb any spillsover as it bakes.
9. Bake for 40 to 45 minutes, or just until the top begins to brown. Brush the top with the milk or cream and sprinkle with the almonds and coarse sugar and continue baking until the crust is nicely browned.
10. Remove the crostata from the oven and let cool completely on a rack. If using a removable tart shell, remove the sides and cut the crostata into wedges to serve.
Title: Pumpkin Cupcakes
Ingredients:
- 1 pumpkin
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Line muffin tins with paper liners.
3. Mix cake mix and pumpkin until well mixed.
4. Spoon into cupcake liners 3/4 full.
5. Bake for 18 minutes or until center springs back when pressed.
Title: Baked Bananas A L' Orange
Ingredients:
- 3 bananas
- 1/3 coconut
- 1/3 cornflour
- 2 brown sugar
- 1 butter
- 1 white sugar
- 2 ice cream
Instructions:
1. Peel bananas and cut them in half lengthwise and crosswise.
2. Arrange in a shallow buttered baking dish.
3. Combine the cornflour, white sugar and orange juice.
4. Pour this over the bananas and make sure they are well coated.
5. Dot with butter.
6. Sprinkle with brown sugar and coconut.
7. Bake at 375F for 30 minutes or until the sauce is slightly thick and the bananas are tender.
8. Serve top with whipped cream or ice-cream, if desired or enjoy this treat all by itself!
Title: Nora Bars
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 1 graham cracker crumbs
- 2 sweetened condensed milk
- 1 1/3 flaked coconut
- 1 craisins
- 1 walnuts
Instructions:
1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
2. Put butter into large, microwave-safe bowl; microwave for as long as it takes for it to get very soft and partially melted. Add graham crackers and stir. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut, craisins and nuts. Press down firmly with a fork or your hand covered by a Ziploc bag.
3. Bake 25 minutes or until lightly browned (careful – the walnuts don’t brown much and can be deceptive.) Cool. Cut into bars or diamonds. Store covered at room temperature.
Title: Chocolate Coconut Crispies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 sugar
- 1 egg
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 oats
- 1/2
Instructions:
1. Preheat oven to 350°F Beat softened butter in a bowl, then add both sugars and beat for two minutes. Add egg and beat until creamy.
2. Pour in melted chocolate. (**You can also use cocoa: three tablespoons of cocoa and one tablespoon of butter for every ounce of baking chocolate needed.).
3. Stir in flour, baking powder and baking soda until just combined. Add oats and coconut.
4. Drop slightly rounded teaspoonfuls of dough onto cookie sheets. Bake for 10 minutes and let cool briefly on the pans before removing to a storage container.
Title: Fresh Fig Clafouti
Ingredients:
- 1/4 sugar
- 1 sugar
- 1 1/2 heavy cream
- 1 eggs
- 4 vanilla extract
- 1 all-purpose flour
- 1 salt
- 1/4 fresh fig
- 1 unsalted butter
- 1
Instructions:
1. Preheat oven to 350°; generously butter a 10-inch pie plate; sprinkle evenly with 1 tablespoon sugar.
2. In a large measuring cup or a bowl with a pouring spout, whisk the milk, cream, eggs, and vanilla together until well blended.
3. In another bowl, sift the flour, ¼ cup sugar, and salt; gradually whisk the milk mixture into the flour mixture until fairly smooth.
4. Pour the batter through a strainer into the prepared pie plate; pressing down any lumps of flour in the strainer to dissolve them.
5. Arrange the figs, cut side up, on top of the batter; dot the surface with the pieces of butter.
6. Bake 50-55 minutes until the edges are puffed and golden and cooked in the center.
7. Transfer dish to a wire rack; sprinkle evenly with remaining 1 tablespoon sugar while still warm.
8. Serve warm or at room temperature.
Title: Easy Pie Crust
Ingredients:
- 2 flour
- 1 salt
- 1 sugar
- 1/2 unsalted butter
- 1/2 lemon juice
- 2 cold water
- 3
Instructions:
1. Put water, butter and crisco in freezer while preparing flour.
2. Sift flour, sugar, and salt together.
3. Cut cold butter and crisco into flour mixture until crumbly.
4. Add cold lemon juice and water. Mix just until moist crumbs form.
5. Turn dough out onto floured counter top.
6. Divide dough into 2 parts.
7. Wrap in plastic wrip and put in refrigerator for at least 1 hour.
8. Roll pie dough out and use as pie recipe directs.
9. Enjoy a flaky, great tasting pie crust!
Title: Lemon Mousse Squares (Diabetic)
Ingredients:
- 1 graham cracker crumbs
- 2 reduced fat margarine
- 2 sugar
- 1/3 cold water
- 1/2 egg
- 1/4 fresh lemon juice
- 2 sugar
- 2 lemon peel
- 1 yogurt
Instructions:
1. Spray a 9-Inch Square baking pan with non-stick pan spray.
2. Combine the cold water and gelatin in a small microwavable bowl. Let it stand for 2 minutes. Microwave on High for 40 seconds to dissolve the gelatin; Set aside.
3. Combine eggs, lemon juice, sugar, and lemon peel in top of a double boiler. Cook, stirring contstantly, over boiling water for about 4 minutes or until thickened. Remove from heat; Stir in gelatin mixture. Refrigerate for about 25 minutes or until mixture is thorougly cooled and begins to set.
4. Gently combine the lemon gelatin mixture, whipped topping, and yogurt. Pour into prepared crust. Refrigerate for 1 hour or until firm.
5. Cut into 9 squares and serve chilled.
Title: Favorite Caramel Apples
Ingredients:
- 1 salted peanuts
- 1/2 butter
- 2 brown sugar
- 1 light corn syrup
- 1 salt
- 1 sweetened condensed milk
- 1 vanilla
- 10 tart apples
Instructions:
1. Place peanuts in small bowl. Set aside.
2. Melt butter in 2-quart saucepan; add brown sugar, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (10 to 12 minutes). Stir in sweetened condensed milk. Continue cooking, stirring occasionally, until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245°F (20 to 25 minutes). Remove from heat; stir in vanilla.
3. Dip apples into caramel mixture. Dip 1 end of each apple into peanuts. Place onto buttered waxed paper.
Title: Oatmeal Kiss Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 flour
- 1 baking soda
- 1 salt
- 2 1/4 quick-cooking oats
- 1
- 72
Instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, cream the butter, shortening and sugars.
3. Add eggs, one at a time, beating well after each addition.
4. Combine the flour, baking soda and salt; gradually add to creamed mixture.
5. Stir in oats and nuts.
6. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets.
7. Bake for 10-12 minutes or until lightly browned.
8. Immediately press a chocolate kiss in the center of each cookie.
9. Remove to wire racks.
Title: Almond Meringue Kisses ( Kitchen Aid)
Ingredients:
- 3 sugar
- 1 1/2
- 1
- 2
Instructions:
1. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to speed 10 and whip about 2 minutes, or until soft peaks form.
2. Reduce to Speed 4 and gradually add sugar, beating about 1 minute. Stop and scrape bowl. Add almond extract. Turn to Speed 10 and whip 1/1/2 minutes, or until very stiff. Fold in almonds with rubber spatula.
3. Drop by tablespoonfuls onto greased and floured or parchment paper-covered baking sheets. Bakeat 325 for 15 minutes. Cool on wire racks.
Title: Lemon Cream Cheese Refrigerator Dessert (No-Bake)
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/3 butter
- 1/4 sugar
- 12 cream cheese
- 1 powdered sugar
- 1 fresh lemon juice
- 2
Instructions:
1. Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
2. Prepare you favorite lemon pie filling recipe; remove from stove-top and cool at room temperature until semi-cooled (the mixture should not be hot).
3. In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
4. Bake at 350 degrees for 3-4 minutes (just enough to set the crust).
5. Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling).
6. In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
7. Add in the lemon juice; beat until combined.
8. Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
9. Spread the mixture over the top of the cooled crumb crust.
10. Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth).
11. Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
12. Chill for 2 hours before serving.
Title: My Mom's Magnificent Blueberry Cake
Ingredients:
- 1/4 butter
- 3/4 margarine
- 1 sugar
- 2 egg
- 1/2 flour
- 2 salt
- 1/2 baking powder
- 1 milk
- 1/2 blueberries
- 1/4 sugar
- 1/3 butter
- 1 flour
- cinnamon
Instructions:
1. In a large bowl, beat together the butter, sugar, and egg till well blended.
2. Sift or mix together dry ingredients in another bowl.
3. Add to creamed mixture slowly, alternating with milk/soymilk; mix well.
4. Fold in blueberries.
5. Pour into greased 8" square pan.
6. Mix together topping ingredients until large crumbles are formed.
7. Sprinkle over batter.
8. Bake at 375F for about 45 minutes.
9. Try not to pick off all the topping before your loved ones get a chance at it!
Title: Banana Split Fruit Salad
Ingredients:
- 1 banana
- 20 seedless grapes
- 1/2 apple
- 1 cherries
- 1
Instructions:
1. Place all ingredients except whipped topping into a bowl.
2. Stir to mix up the preserves in with the fruit. Top with whipped topping and the cherry on top, and serve.
Title: Decadent Chocolate Cherry Bread Pudding
Ingredients:
- 3 eggs
- 1 sweetened condensed milk
- 1 sweet cherries
- 1 3/4 hot water
- 1/4 butter
- 1 margarine
- 4 vanilla extract
- 1/2 dried cherries
Instructions:
1. Preheat oven to 350ºF.
2. In large bowl, beat eggs; add sweetened condensed milk, cherries, water, butter, and vanilla.
3. Stir in bread and dried cherries, moistening completely.
4. Turn into buttered 9-inch square baking pan.
5. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Cool.
6. Serve warm with ice cream if desired. Store leftovers covered in refrigerator.
Title: Country Apple Squares
Ingredients:
- 2 all-purpose flour
- 1 brown sugar
- 1 1/2 cinnamon
- 1/2 butter
- 1 margarine
- 1 walnuts
- 2 cream cheese
- 1 milk
- 1/4 egg
- 1/2 sugar
- 3 1/2 vanilla
- apples
Instructions:
1. Combine flour, brown sugar and cinnamon.
2. Cut in butter to resemble coarse crumbs.
3. Add walnuts.
4. Measure 2 cups crumb mixture and set aside.
5. Press remaining mixture into a greased 9" x 13" pan.
6. Beat cream cheese and milk until smooth.
7. Mix in egg, sugar, and vanilla.
8. Pour over crumb mixture, and top with apples.
9. Sprinkle with the reserved crumbs and bake for 30 minutes at 350°F.
10. (Weight Watchers Points per serving: 7).
Title: Weight Watchers Raspberry and Passion Fruit Brulee 1 Point
Ingredients:
- 75 frozen raspberries
- 1 passion fruit
- 150 custard
- 2 caster sugar
Instructions:
1. preheat the grill to high. Place the raspberries in the base of a 300ml / 1/2 pint ramekin or divide bwteen two seperate ones.
2. mix pulp and seeds of the passion fruit with the custard and spoon mixture over the raspberries.
3. scatter sugar over the custard mixture and grill for 6-7 minutes or until the top is bubbling and caramelised. allow to cool a little before serving.
Title: Roast Apples and Pears With Cider Froth
Ingredients:
- 6 apples
- 4 pears
- 4 olive oil
- 6 soft brown sugar
- 100 caster sugar
- 100 cider
- 1 lemon
Instructions:
1. Preheat oven to 400 degrees.
2. Leaving peel on, cut fruit in half and core.
3. Place fruit in a large bowl and mix with oil and brown sugar.
4. Place in an oven proof baking pan.
5. Bake 20 minutes, or until fruit is soft without over cooking.
6. Gently turn fruit occasionally but do not break as the fruit must stay whole.
7. Meanwhile, whisk yolks, sugar and cider together over a pan of boiling water, approximately 5-6 minutes.
8. Stir in a squeeze of lemon.
9. You want to end up with a light frothy sauce.
10. Do not overcook or you'll have scrambled eggs.
11. Remove and keep warm.
12. To serve:
13. Spoon hot fruit onto a large plate or bowl, pour over the froth and serve.
14. You can serve this pudding with clotted cream and vanilla ice-cream.
Title: Linda's Buttermilk Cake
Ingredients:
- 2 cake flour
- 1 raisins
- 1 ground cinnamon
- 1 ground allspice
- 1 baking soda
- 1 buttermilk
- 1 eggs
- 1 sugar
- 3 buttermilk
- 1 1/2 sugar
- 3/4 light corn syrup
- 3/4 baking soda
- 2 vanilla extract
- 1 butter
- 1
- 1/4
Instructions:
1. Sift a little flour over raisins and nuts.
2. Combine rest of flour with other dry ingredients in mixing bowl.
3. Add salad oil, buttermilk, eggs and sugar, beat until smooth.
4. Stir in nuts and raisins.
5. Pour into floured and greased tube pan.
6. Bake at 350F for 1 hour.
7. Topping: Combine ingredients.
8. Heat untill bubbly.
9. Pour over hot cake right from the oven and do not remove from pan until cool.
Title: Chocolate Chip Coconut Bars
Ingredients:
- 1/2 coconut oil
- 2/3 brown sugar
- 4 vanilla extract
- 6 eggs
- 1/2 milk
- 1 1/2 baking soda
- 1 sea salt
- 1/2 chocolate chips
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F. Spray 9x13 inch baking pan with nonstick cooking spray OR (I prefer) use nonstick stoneware pan.
2. In a large bowl, whisk together coconut oil, brown sugar, vanilla, eggs, milk.
3. Sift in coconut flour, baking soda, salt. Mix until combined and batter is completely smooth. Fold in chocolate chips.
4. "Bake for 17-22 minutes or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it's not all the way cooked but it will be. DO NOT OVERBAKE or it will result in dried out bars and no one likes that! I always bake mine for 18-20 minutes and don't have any problems. Cool bars on a wire rack for at least 10 minutes so that they settle a bit, then cut into 16 squares. Enjoy!".
Title: Italian Butter Cream Frosting
Ingredients:
- 1/4 flour
- 2/3 granulated sugar
- 1/2 milk
- 1 salt
- 2 butter
- 3 real vanilla extract
Instructions:
1. Mix together flour, sugar, and salt in sauce pan. then with a whisk stir in milk then heat on medium low heat till thick but stir constantly due to the milk will burn takes about 5-10 minutes.
2. let mixture cool to room temperature then put in standing mixer and cut butter in small cubes and add slowly as it mixes on med high speed. Once all the butter is added mix on high till it is all fluffy. then add vanilla or what ever extract that you desire.
Title: Heavenly Hash
Ingredients:
- 3 eggs
- 1 sugar
- 1 flour
- 1/4 salt
- 1 dates
- 1/2 vanilla
- 1 banana
- orange
Instructions:
1. Preheat oven to 350 degrees.
2. Mix eggs and sugar, stir till very thick.
3. Add dry ingredients until smooth.
4. Add dates, vanilla and nuts.
5. Mix till blended.
6. Place in a greased cake pan.
7. Bake approximatly 30 minutes.
8. Cake should be very dry.
9. Crumble cake onto a platter and place fruit on top with whip cream.
10. Or other favorite fruits of your choice.
Title: Lemon Puckers
Ingredients:
- 1 butter
- 3 cream cheese
- 1 sugar
- 1 lemon rind
- 1/2 all-purpose flour
- 2 1/2 salt
- 1/2 walnuts
- 1 confectioners' sugar
- 3/4 lemon juice
- 3
Instructions:
1. Cream the butter and cream cheese. Add the sugar and then the egg yolk. Add the lemon rind and mix well. Mix the salt with flour and add in small amounts to the butter-sugar mixture, blending well after each addition. Add the walnuts and refrigerate the dough for 2 hours.
2. When the dough is ready to bake, form it into three logs, each approximately 6 inches long, and flatten the logs slightly. Cut 12 1-by-3-inch ovals from each log.
3. Bake the cookies on a lightly greased cookie sheet at 325 for 18 to 22 minutes, until they are lightly browned.
4. Cool the cookies on racks and glaze with a mixture of the confectioners' sugar and lemon juice.
Title: Caramelized Pears With Dulce De Leche Ice Cream
Ingredients:
- 3 bartlett pears
- 2 1/2 fresh lemon juice
- 1 vanilla extract
- 3 unsalted butter
- 3/4 sugar
- 1 dulce de leche ice cream
Instructions:
1. Preheat oven to 400. Place pears in large bowl; toss with lemon juice and vanilla. Melt butter in large ovenproof skillet over med-high heat. Add sugar; shake skillet to spread sugar evenly.
2. Place pears, cut side down in skillet; drizzle with any remaining lemon juice mixture from bowl. Cook until sugar begins to dissolve and mixture bubbles all over, shaking pan often, about 5 minute.
3. Transfer skillet to oven. Bake until pears are soft and juices are golden, about 15 minute Serve pears with juices from skillet and ice cream.
Title: Blackmoons
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 egg
- 1 milk
- 1 vanilla
- 2 flour
- 1 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 shortening
- 1/2 confectioners' sugar
- 1 marshmallow cream
- 1 vanilla
- 1/2 milk
Instructions:
1. In a large mixing bowl, mix the first 10 ingredients well and drop by teaspoon on an ungreased cookie sheet. Bake in a 425 F oven for approximately 7 minutes. Cool on wax paper.
2. To make the filling, mix the filling ingredients together (1/2 cup shortening, 1 cup confectioner's sugar, 1 cup marshmallow fluff, 1/2 teaspoon vanilla, and a little milk) to make a creamy consistency.
3. Choose 2 shells approximately the same size and spread one with the filling and top with the other.
Title: Lemonade Cheesecake Cake
Ingredients:
- 1 sour cream
- 1 cream cheese
- 3 eggs
- 3 sour cream
- 6 powdered sugar
- 1 lemon juice
- 1
Instructions:
1. Mix above ingredients with electric mixer until moistened, then beat at high speed for 4 minute
2. Pour into greased and floured bundt pan.
3. Bake 350 for 50-60 minute
4. Beat glaze ingredients together until smooth.
5. When cool drizzle glaze over top.
Title: Whipped Chocolate Frosting
Ingredients:
- 8 powdered sugar
- 1/2 butter
- 2 vanilla extract
- 1/2
- 1
Instructions:
1. In a medium microwave-safe bowl, place chocolate pieces and whipping cream.
2. Microwave on high for 1 1/2 to 2 minutes, until chocolate is melted and mixture is smooth when stirred.
3. Refrigerate until thoroughly chilled.
4. In a large mixer bowl, beat the powdered sugar, butter and vanilla unil thoroughly blended.
5. Gradually add chocolate mixture, beating until stiff.
6. Use immediately or cover and keep refrigerated.
Title: Bhg Chocolate Cherry Stack Cake
Ingredients:
- 3/4 all-purpose flour
- 1 all-purpose flour
- 1/3 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1/2 unsalted butter
- 1/4 sugar
- 1/3 eggs
- 3/4 vanilla
- 2 sour cream
- 1 sour cream
- 1/2 powdered sugar
- 8 maraschino cherry juice
- 1
- 1 1/2
- 2
Instructions:
1. Preheat the oven to 350 degrees F. Grease two 6×2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.
2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate.
6. Cherry Frosting: In chilled large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
7. I will garnish with some chopped well drained cherries as well.
Title: Pumpkin Fruitcake
Ingredients:
- 3/4 butter
- 2 golden syrup
- 1 sugar
- 500 eggs
- 2 pumpkin
- 1 self-raising flour
- 1 plain flour
- 1 cinnamon
- 1 nutmeg
- 1 salt
- 1
Instructions:
1. Melt butter, add golden syrup, sugar and mixed fruit.
2. Stir until sugar is dissolved.
3. Remove from heat, add beaten eggs and mashed pumpkin.
4. When cool, add flours, spices and salt.
5. Place in a greased square cake tin and bake in moderate oven for 90 minutes.
Title: Cherry Walnut Fruitcake
Ingredients:
- 2 dried cherries
- 2 pitted dates
- 1 cream sherry
- 3/4 all-purpose flour
- 1/3 light brown sugar
- 1/2 baking powder
- 2 walnuts
- 1 egg
- 2
Instructions:
1. Preheat the oven to 300°F.
2. Lightly spray or wipe four 3x6x2 inch loaf pans with vegetable oil. (I used muffin cups which worked out great).
3. In a large bowl, combine cherries, dates, and 1/2 cup sherry; set aside for 15 minutes, stirring occasionally.
4. In a separate large bowl, mix flour, sugar, and baking powder. Add the nuts. Add the egg and egg whites. Mix well.
5. Stir the flour mixture into the fruit mixture. Place 1 cup of batter into each loaf pan.
6. Bake for 1 hour, or until golden brown.
7. Remove from oven and immediately pour the remaining sherry over the loaves.
8. Keep in a tin, well wrapped with plastic wrap, for up to two weeks.
Title: Bread Pudding Ummm . . . Best Ever
Ingredients:
- 2 butter
- 1/4 brown sugar
- 2/3 eggs
- 3 cinnamon
- 2 ground nutmeg
- 1/4 vanilla extract
- 1 salt
- 1 raisins
- 3 butter
- 1/2 granulated sugar
- 1 vanilla
- 2 flour
- 1/3 salt
- 1
Instructions:
1. Bread Pudding Directions.
2. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
3. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
4. Place bread in a lightly greased 1 1/2 quart casserole.
5. Sprinkle with raisins if desired. Pour batter on top of bread.
6. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
7. Bread Pudding Sauce Recipe.
8. Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.