lumicero/recipes-ing2inst huggingface dataset:
Title: Cherry Chocolate Clafouti
Ingredients:
- 1 sweet cherries
- 3 unsalted butter
- 1 all-purpose flour
- 1 milk
- 1 half-and-half cream
- 1/2 eggs
- 4 sugar
- 1/3 sugar
- 2 vanilla extract
- 12 salt
- 1/2 confectioners' sugar
- 1/3
- 2
Instructions:
1. Preheat ove ot 375F and place rack in center of oen. Wash cherries and remaove stems and pits.
2. Melt 2 tablespoons butter. In a food processor or with a hand mixer, combine flour, almonds, milk, cream, eggs, 1/3 cup sugar, melted butter, vanilla and salt. Mix until batter is completely smooth, 45-60 seconds. Let rest.
3. Butter a 10-inch ceramic or earthenware tart or pie pan with remaining 1 tablespoons butter. Pour 1/3 of the batter into dish and bake until very lightly set, 5 minutes. Remove from oven and scatter cherries, remaining 2 tablespoons sugar and chocolate over batter. Pour remaining batter evenly over all. Bake until puffed, set and golden brown around the edges, 45-50 minutes. Let cool 10 minutes; dust with icing sugar. Before serving, dial up the presentation with some additional grated chocolate also.
Title: Chocolatey Mocha Crinkles
Ingredients:
- 1/4 margarine
- 1 margarine
- 3/4 brown sugar
- 2 low-fat vanilla yogurt
- 1/3 instant coffee crystals
- 1/2 baking soda
- 1 1/4 cinnamon
- 1 whole wheat flour
- 1 all-purpose flour
- 1
- 1/2
Instructions:
1. In a large bowl beat together margarine and brown sugar, add egg whites and yogurt, mix well.
2. Mix in the cocoa, coffee crystals, and baking soda.
3. Finally add in the cinnamon and flours; mix well.
4. Roll into teaspoon (or so) sized balls. If you feel it is needed, cover and chill dough 2 hours to firm it up (I have never had a problem with dough stickyness and therefore don't chill the dough).
5. Place dough balls about 2" apart on cookie sheets.
6. Bake at 350F for 8-10 minutes until edges are firm.
7. Yield 45 small cookies.
Title: Sugar Dove Cookies
Ingredients:
- 3/4 granulated sugar
- 3/4 butter
- 1 egg
- 1 1/2 vanilla extract
- 2 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 1/2 cream of tartar
- 1/3 granulated sugar
- 36
Instructions:
1. In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy (about 3 to 4 minutes).
2. Add the egg and vanilla extract and beat until combined.
3. In a separate bowl whisk together the flour, salt baking soda and cream of tartar.
4. Add the flour mixture and beat until you have a smooth dough.
5. Cover dough and Refrigerate for about 30 minutes.
6. Preheat oven to 375 degrees.
7. Using a tablespoon or a small cookie scoop, roll dough into 1" balls.
8. Roll each cookie dough ball in granulated sugare and place in a well greased mini muffin pan.
9. Bake for 15 to 18 minutes or until the edges of the cookies are light brown.
10. Remove pan from oven and immediately press an unwrapped Dove Chocolate Miniature in the center of the cookie being cautious not to push through the bottom of the cookie.
11. Cool completely before removing the cookies from the pan. You may have to place the pan in the refrigerator for a few minutes to get the cookies cooled enough.
Title: Mexican Fried Ice Cream
Ingredients:
- 1 vanilla ice cream
- 1/2 ground cinnamon
- 1 sugar
- 2 egg
- 1 honey
- 1
- 1/8
- 2
Instructions:
1. Scoop out 4 to 5 balls of ice cream. Return to freezer.
2. Mix corn flake crumbs, cinnamon and sugar.
3. Roll frozen ice cream balls in half of crumb mixture and freeze again.
4. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs. )
5. When ready to serve, heat oil to 350°F Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish.
6. Drizzle with honey and top with dollop of whipped cream.
7. Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside. Makes 5-6 servings.
Title: Hawaiian Haupia Cake
Ingredients:
- 10 eggs
- 1 cream of tartar
- 1 1/2 cake flour
- 1 baking powder
- 1/4 salt
- 1/4 coconut milk
- 1/4 milk
- 1/2 water
- 1 vanilla flavoring
- 1 coconut milk
- 2 milk
- 1/2 sugar
- 1/4 salt
- 6 cornstarch
- 1 1/2 vanilla flavoring
- fresh coconut
Instructions:
1. CAKE:.
2. Beat egg white and cream of tartar until stiff, but not dry.
3. Gradually add 1/2 cup sugar; set aside.
4. Sift rest of sugar, flour, baking powder and salt. Mix well.
5. Add egg yolks into mixture. Whip egg white mixture lightly into other mixture.
6. Use 13x9x3 pan. 350 degrees, 30-35 minutes. Cool on rack (invert) 45 minutes.
7. FROSTING AND FILLING:.
8. Combine all ingredients except coconut into saucepan.
9. Cook over moderate heat, stirring constantly, until thickened.
10. Cool.
11. Spread on Haupia Cake.
12. Sprinkle with coconut.
Title: Fruit Spice Cake ( Not a Christmas Fruit Cake!!!)
Ingredients:
- 1 baking soda
- 1 clove
- 4 cinnamon
- 1 sugar
- 1 flour
- 1 1/2 salt
- 4 nutmeg
- 1 raisins
- 1 walnuts
- 1 coconut
- 1
Instructions:
1. Blend fruit with the juice in blender.
2. In a large bowl add the fruit mixture to the oil and sugar and mix well.
3. Add remaining ingredients and mix.
4. Pour into 9X13 inch greased pan and bake at 350 degrees for 1 hour.
5. Frost with a butter cream frosting or with a cream cheese frosting. (Which is the one I recommend.).
Title: Craig Claiborne's Walnut and Ginger Cake
Ingredients:
- 1 butter
- 3 all-purpose flour
- 1/2 candied ginger
- 1/2 golden raisin
- 1 walnuts
- 1 baking powder
- 1/2 salt
- 2 sugar
- 6 madeira wine
- 1/3 sweet sherry
- 6 cognac
- rum
Instructions:
1. Preheat oven to 275 degrees F.
2. Lightly butter inside of a 10-inch, 12-cup Bundt pan. Sprinkle with flour and shake out excess.
3. In a mixing bowl combine the ginger, raisins and walnuts.
4. Sift together 3 cups flour, baking powder, and salt. Sift this mixture over ginger-and-nut mixture.
5. Put 1 pound butter into the bowl of an electric mixer. Start beating while gradually the sugar. Cream mixture well and gradually beat in yolks. Beat.
6. in 1/3 cup Madeira.
7. Pour and scrape this mixture over nut mixture, and blend the ingredients thoroughly. This is best done by hand.
8. Beat egg whites until stiff, and fold into the batter thoroughly, until they do not show.
9. Pour the batter into the prepared pan and smooth over top with spatula. Set pan on baking sheet and place in oven. Bake about 2 1/4 hours, or until cake is puffed above pan and nicely browned on top, or until internal temperature is 200 degrees F. on thermometer.
10. Remove from pan shortly after baking. Tapping bottom of pan with heavy knife will help. Store cake for at least 10 days. If desired, add occasional touch or more of Madeira, dry Sherry, Cognac or rum. Keep closely covered, wrapped in cheesecloth and foil, and refrigerated until ready to use.
Title: Orange Cranberry Drops
Ingredients:
- 1/2 white sugar
- 1/2 brown sugar
- 1/4 butter
- 1 egg
- 3 orange zest
- 1/2 flour
- 1 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/4 dried cranberries
- 1/4
- 1
Instructions:
1. Preheat oven to 325 degree F. Grease baking sheets or line with parchment paper.
2. In large bowl, cream together the white.
3. and brown sugars and the butter. Add and stir in the egg, orange juice, extract and zest.
4. Sift togther the flour, baking powder, soda, and salt; mix into the orange mixture. Stir in the cranberries.
5. Drop by heaping teaspoons 2 inches apart onto prepared cookie sheet. Bake 10-12 minutes in preheated oven or until edges are beginning to brown. Cool on baking sheets 5 minutes, then remove and cool completely.
Title: Mincemeat Apple Cake
Ingredients:
- 3 all-purpose flour
- 4 baking powder
- 1 allspice
- 1 cinnamon
- 1/2 salt
- 1 1/2 brown sugar
- 1 1/2 eggs
- 3 apples
- 2 pecans
- 1 vanilla extract
- 1/2 vanilla extract
- 1 butter
- 1/2 cream cheese
- 1/4 powdered sugar
- 4 vanilla
- 1
Instructions:
1. Heat oven to 350 degrees F.
2. Grease a 10-inch bundt pan.
3. In large bowl, combine flour, baking powder, allspice, cinnamon, and salt; set aside.
4. In large bowl with electric mixer, beat oil and brown sugar until blended.
5. Add eggs, one at a time, beating well after each addition.
6. Add half the dry ingredients and mix until combined.
7. Stir in apple, mincemeat, pecans, and vanilla.
8. Add remaining dry ingredients; beat until well combined.
9. Spread batter in prepared pan and bake 1 hour or until wooden pick inserted near center comes out clean.
10. Cool cake in pan 15 minutes. Turn cake out onto wire rack and cool completely.
11. For frosting:
12. Combine all ingredients until mixture is creamy. Frost cooled cake.
13. Note: One year when I made this cake, I had a jar of hard sauce - I simply softened it and added it to the frosting as well for an extra kick (the hard sauce was flavored with rum and brandy).
Title: Fig Newtons
Ingredients:
- 2 figs
- 3/4 shortening
- 2 eggs
- 1 white sugar
- 2 all-purpose flour
- 1 vanilla
- 1/2 baking soda
- 2 baking powder
Instructions:
1. Preheat over to 375°F.
2. Cream together shortening, eggs, sugar and vanilla. Sift flour, soda and baking powder. Add to egg mixture.
3. Grease a small cookie sheet with shortening.
4. Pour 1/2 of the dough into pan and spread.
5. Pour fig preserves over the dough and gently spread.
6. Drop rest of dough over figs. Place in oven.
7. When mixture starts to melt and gets soft gently spread the top.
8. Bake 40 minute.
9. Cool and cut into 24 bars.
Title: Take Me To A Picnic Cake
Ingredients:
- 1 water
- 1 butter
- 1/2 margarine
- 2 sugar
- 1 3/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 3 eggs
- 3/4 sour cream
- 1/3 butter
- 1/3 margarine
- 1 milk
- 1 vanilla extract
- 1 powdered sugar
- 1/2 shortening
- 1
Instructions:
1. Heat oven to 350.
2. Grease and flour a 15 1/2 X 10 1/2 X 1 inchjellyroll pan.
3. in medium sauce pan combine water, butter and cocoa.
4. Cook over medium heat, stirring occasionally, until mixtures boils.
5. Boil 1 minute.
6. Remove from heat:Set aside.
7. In large mixing bowl, stir together sugar, flour,baking soda,& salt, Add eggs and sour cream, beat until blended.
8. Batter will be thin.
9. Pour into prepared pan.
10. Bake in a 350 degree oven for 25 to 30 minutes or until a toothpick inserted into center comes out clean.
11. Cool cake in pan on wire rack.
12. Using the ingredients for Peanut Butter Chip FrostingIn medium sauce pan combine butter, milk& peanut butter chips.
13. cook over low heat stirring constantly, until chips are melted& mixture is smooth.
14. Remove from heat,stir in vanilla.
15. In small mixer bowl, place powdered sugar.
16. Gradually add chips mixture, beating until well blended.
17. Makes about 2 cups frosting.
18. Chocolate Garnish: In a small microwave-safe bowl, place 1/2 cup semisweet chocolate chips& 1 tsp.
19. shortening.
20. Cook on High for 1 minute.
21. Stir until chips are melted& margarine is smooth.
22. Spread Peanut Butter Chip Frosting over cake.
23. Drizzle chocolate garnish over top of the cake.
Title: Fruit Salad Loaf
Ingredients:
- 8 1/4 lemon juice
- 3 unflavored gelatin
- 1 cream cheese
- 3 mayonnaise
- 1/3 canned mandarin oranges
- 11 banana
- 1 mini marshmallows
- 1 maraschino cherry
- 1/2 pecans
- 1/2 heavy cream
- 1
Instructions:
1. Line a loaf pan with waxed paper. Drain pineapple, reserving juice. Put lemon juice in a 1 cup glass measuring cup, add enough pineapple juice to make 1/2 cup.
2. Put juice into a small saucepan. Sprinkle gelatin over the juice. Let sit 5 minutes to soften. Put on medium heat and stir constantly until gelatin is dissolved.
3. In a medium bowl, place mayonnaise and cream cheese. Beat with a wooden spoon until smooth. Add pineapple, oranges, bananas, marshmallows, cherries, pecans and gelatin mixture. Mix well. Put in frig. until it is partially gelled about 1 hour. Stir frequently.
4. Put heavy cream in a small chilled bowl. Beat until it peaks. Gently fold whipped cream into thickened fruit mixture.
5. Spoon mixture into loaf pan. Pack well making sure there are no air holes. Cover with plastic wrap. Freeze until firm about 4 hours.
6. When ready to serve, turn out onto a cutting board. Slice and plate. Let stand about 10 minutes before. You can substitute any fruit you wish.
Title: Cranberry Sauce in the Raw
Ingredients:
- 1 pineapple chunk
- 1/2 dark brown sugar
- 1 sea salt
- 1/2 orange
- 1/2 lime
- 2 raw cranberries
Instructions:
1. In a blender, puree all ingredients except the cranberries. Add the cranberries last and pulse gently so they won’t turn to mush.
2. Pour into a pretty bowl and garnish with whole raw cranberries and a sprig of mint if you like.
Title: Sour Cream Cupcakes
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 3/4 sugar
- 3 butter
- 2 eggs
- 3/4 sour cream
- 1 vanilla
Instructions:
1. Preheat oven to 350.
2. In a bowl, combine flour, baking powder, sugar, butter, eggs, sour cream, and vanilla. Beat at low speed for about 4 minutes. Place empty cupcake wrappers into muffin tin. Fill wrappers about 1/2 full. Bake at 350 for 15 minutes.
3. Cool and frost with favorite frosting.
Title: Yummy Butterfinger Dessert
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 4 vanilla
- 2 Cool Whip
- 1
- 8
Instructions:
1. crumble up angel food cake.
2. freeze candybars ahead of time- leave wrappers on.
3. crush bars- with wrappers on.
4. Cream butter, egg yolks, sugar and vanilla.
5. gently add Cool Whip.
6. in a 9 x 13 inch pan, spread out 1/2 angel food cake.
7. next layer 1/2 creamed mixture.
8. next sprinkle 1/2 Butterfingers.
9. Repeat and serve.
Title: Pecan Dulche De Leche Sandwich Cookies
Ingredients:
- 3/4 butter
- 1/4 sugar
- 1/4 brown sugar
- 1 vanilla extract
- 1 salt
- 1 all-purpose flour
- 2 pecans
- 3/4 unsweetened coconut
- 1/4
- 1/2
Instructions:
1. In large bowl, beat together butter, granulated sugar and brown sugar until fluffy; beat in egg yolk, vanilla and salt.
2. In separate bowl, stir together flour, 1/2 cup of the pecans and coconut; stir into butter mixture in 2 additions to make smooth dough.
3. Divide dough in half; form each into 1-1/2-inch (4 cm) wide log. Roll each in remaining pecans, pressing to adhere to dough. Wrap each log and refrigerate for 1 hour or for up to 24 hours.
4. Preheat oven to 350 F / 180 C.
5. Cut logs into 1/4-inch (5 mm) thick slices. Arrange 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
6. Bake in oven until golden, about 10 minutes. Transfer to rack; let cool completely.
7. Spread bottoms of half of the cookies with about 1/2 tsp dulce de leche each. Top with remaining cookies to make sandwiches.
Title: Deep-Dish Layered Banana Pudding
Ingredients:
- 46 pecans
- 1/2 brown sugar
- 1/3 ground cinnamon
- 1 butter
- 3 instant pudding mix
- 2 milk
- 2 bananas
- 1 cream cheese
- 4 granulated sugar
- 1
- 1/4
Instructions:
1. Heat oven to 350ºF.
2. Crush 30 wafers; mix with next 4 ingredients. Spread onto bottom of rimmed baking sheet sprayed with cooking spray. Bake 8 to 10 minute or until golden brown, stirring after 5 minute Cool.
3. Beat pudding mixes and milk in medium bowl with whisk 2 minute (Pudding will be thick.) Stir in 1 cup whipped topping.
4. Layer 1/3 of the crumb mixture and half each of the bananas and pudding in 2-qt. bowl; repeat layers.
5. Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Gently stir in 1 cup of the remaining whipped topping spread over top of dessert, sealing to edge of bowl. Sprinkle with remaining crumb mixture. Refrigerate 3 hours.
6. Serve topped with remaining whipped topping and whole wafers.
Title: Jaffle Pancakes
Ingredients:
- 2 self raising flour
- 2 milk
- 1 egg
- 1 maple syrup
- 1/2 caster sugar
- 3 olive oil
Instructions:
1. mix all ingredients in a bowl whisk it through.
2. once everything is combined pour a half a cup of mixture (or however much you can sensibly fit into a jaffle maker) into the appliance where you would normally put the bread.
3. let that cook for 5-10 minutes flipping once or until golden brown.
4. enjoy :).
Title: Easy Marshmallow Fondant
Ingredients:
- 16 marshmallows
- 3 water
- 2 icing sugar
Instructions:
1. Place the marshmallows and the water in a large microwavable bowl.
2. Microwave on high for 30 seconds, stir and repeat until the marshmallows are melted. Be careful not to burn.
3. Add 3/4 of the icing sugar to the bowl.
4. coat hands in the Crisco and kneed the icing sugar into the marshmallow.
5. Kneed until the fondant is the desired consistency.
6. You can now tint the fondant the desired color and use to cover cakes.
Title: Easy Ice Cream Cake
Ingredients:
- 1 butter
- 3 margarine
- 1/2 ice cream
- 1 Cool Whip
Instructions:
1. Crush oreos in a food processor. I used about 3/4 of the package.
2. Mix oreo crumbs and melted butter in a bowl until crumbs hold together.
3. Press into a 13x9 pan. Chill in refrigerator until firm.
4. Unwrap ice cream. Use a large knife to cut the ice cream into rectangular slices. Place slices on top of cookie crumb crust and press into place to eliminate seams.
5. Chill in freezer until firm.
6. Warm ice cream topping just until it's spreadable--you don't want to melt the ice cream too much. Spread on top of the ice cream. Chill in freezer.
7. Lastly, top with whipped cream when ready to serve, or freeze in the freezer. Either way is great!
Title: Raspberry and White Chocolate Brownies
Ingredients:
- 1/2 butter
- 2 white chocolate baking squares
- 2 eggs
- 2/3 sugar
- 1 vanilla
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 fresh raspberry
- 1 white chocolate baking squares
- 2
Instructions:
1. Line an 8 inch square baking pan with foil, extending foil over edges of pan; grease foil; set pan aside.
2. In a medium saucepan, melt butter and the chopped white baking chocolate over low heat, stirring constantly; remove from heat; stir in eggs, sugar, and vanilla with a wooden spoon.
3. Lightly beat just until combined; stir in flour, almonds, baking powder, and salt.
4. Spread batter in prepared pan; sprinkle with raspberries; bake at 350° for 30-35 minutes or until golden.
5. Cool completely in pan on wire rack.
6. Using foil, lift brownies from pan; cut with a 2-inch round cutter or cut into bars.
7. Drizzle cutouts or bars with melted white chocolate; let stand until set.
8. To store—place in a single layer in an airtight container; cover.
9. Store at room temperature up to 3 days or freeze undrizzled brownies up to 3 months; thaw brownies then drizzle.
Title: Carrie's Pie Crust
Ingredients:
- 2 flour
- 1 salt
- 1 shortening
- 1/4 water
Instructions:
1. Mix flour and salt together, remove 1/4 cup of flour mixture to a separate bowl.
2. Cut the shortening in to the remaining flour mixture until pebble-ey.
3. Add 1/4 cup water to 1/4 cup flour mixture and stir to make a paste.
4. Add paste to flour mixture and mix until ball forms (I use my hands).
Title: Easy Amaretto Bread Pudding
Ingredients:
- 1/2 raisins
- 1/2 Amaretto
- 1/2 butter
- 1/4 brown sugar
- 10 -12 cinnamon
- 3/4 allspice
- 1 eggs
- 1/4 salt
- 3 vanilla extract
- 1/4 skim milk
- 2
- 3
Instructions:
1. Soak raisins in amaretto for at least 30 minutes.
2. Combine brown sugar, cinnamon and allspice in small bowl. Set aside 3 heaping tablespoons to use as topping.
3. In large bowl, pour melted butter over bread, then toss in remaining sugar mixture.
4. Place 1/2 of bread mixture in a lightly greased 1.5 quart or larger baking pan. (Pudding will rise quite a bit, so if using 1.5 quart pan be sure there is ample space in oven above pan for pudding to "grow.").
5. Drain raisins, sprinkle half over crumbs.
6. Sprinkle half of almonds over crumbs.
7. Repeat layer: bread crumbs, raisins, almonds.
8. Beat eggs, salt & vanilla in bowl for 1 minute.
9. Slowly mix in milk, then slowly pour over dish, being sure to evenly dispense liquid.
10. Let stand for 5 minutes.
11. Sprinkle reserved sugar mixture on top.
12. Bake at 325F for 45-55 minutes.
Title: Pumpkin Pound Cake
Ingredients:
- 1 butter
- 3 margarine
- 5 sugar
- 3 eggs
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 2 salt
- 1/4 ground cinnamon
- 1/8 ground cloves
- 2 apple pie spice
- 1/3 pumpkin
- rum
Instructions:
1. In a mixing bowl, beat butter using an electric mixer on medium speed for about 2 minutes or until soft and creamy.
2. Gradually add in sugar, beating at medium speed 5-7 minutes.
3. Add in eggs, one at a time, beating just until yellow disappears.
4. In another bowl, combine flour and the next 6 ingredients.
5. In another bowl, combine the pumpkin and rum.
6. Add the flour mixture to the creamed mixture alternately with the pumpkin mixture, beginning and ending with the flour mixture.
7. Mix at lowest speed just until blended after each addition.
8. Transfer batter into a greased and floured 10-inch tube pan.
9. Bake in a 325° oven for 1 hour and 25-30 minutes or until a pick comes out clean.
10. Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely on wire rack.
Title: Saxon Cheese Cake - Sachsischer Kasekuchen (Quarkkuchen)
Ingredients:
- 1/2 plain flour
- 1/2 sugar
- 1/4 fresh yeast
- 1/4 milk
- 1/2 salt
- 1 butter
- 3 eggs
- 4 1/2 caster sugar
- 1 3/4 salt
- 2 plain flour
- 2 1/2 butter
- 3 1/2 raisins
- icing sugar
Instructions:
1. For dough - blend together 2 1/2 ounces of flour, sugar, yeast and milk to a thick batter.
2. Place the batter in a warm place until frothy (about 20 minutes).
3. Sift the remaining flour and salt and rub in the butter.
4. Add the flour mixture to the batter and mix well to make a fairly soft dough.
5. Knead for about 10 minutes.
6. Place dough in a lightly oiled polythene bag and allow to rise until double in size.
7. Turn the dough on to a lightly floured surface and knead.
8. Butter an 81/4 inch loose bottom, deep, spring release tin (approx. 4 pint capacity). Line the tin with the dough.
9. For the Filling - whisk the egg whites stiffly, gradually adding the sugar.
10. Sieve the curd cheese and add a little of the whisked egg white to it.
11. Fold the mixture into the bulk of the egg whites with a pinch of salt, flour (adding a spoonful at a time), egg yolks, melted butter and raisins.
12. Turn into the tin and bake in the bottom of a preheated, moderate (GM 4 or 350°F or 180°C) oven for about 3/4 hour.
13. Allow to cool, remove from the tin and dust heavily with icing sugar.
Title: Custard Cream Filling
Ingredients:
- 2 milk
- 2 eggs
- 2/3 sugar
- 1/2 flour
- 1 salt
- 1 vanilla
- 1 butter
Instructions:
1. Scald milk, being careful not to burn.
2. Mix together sugar, flour and salt.
3. Add eggs to flour mixture and beat well.
4. Add slowly to milk, stirring constantly with whisk until thick.
5. (Thickens rapidly).
6. Remove from heat and add vanilla, orange rind and butter.
7. Stir and cool.
Title: Arroz Dulce (Sweet Rice)
Ingredients:
- 1 raisins
- 1/2 cinnamon
- 1 1/2 sugar
- 1 gingerroot
- 1 coconut cream
- 1 milk
- 2 vanilla
- 1/2 unsalted butter
- 1/4 ground cinnamon
Instructions:
1. Let rice and raisins soak in water to cover for approximately 30 minutes.
2. Bring 2 cups water to boil in large saucepan.
3. Drain rice and raisins and add to the boiling water with Cinnamon sticks and 1/4 cup sugar.
4. Cook over low heat until rice is tender.
5. Boil ginger root in 1/2 cup water for 5 minutes, strain and blend liquid with remaining 3/4 cup of sugar, coconut cream, milk and vanilla continue cooking over low heat.
6. Add this mixture with butter to rice.
7. Cover and continue cooking over low heat until milk is absorbed, stirring every 5 to 10 minutes.
8. Spoon into a serving dish or custard cups and sprinkle with cinnamon.