lumicero/recipes-ing2inst huggingface dataset:
Title: Quick Mix Spritz Cookies
Ingredients:
- 2 1/4 sugar
- 3/4 salt
- 1/2 baking powder
- 1/4 butter
- 1 egg
- 1 vanilla
- 1
Instructions:
1. Sift flour, sugar, salt and baking powder together in a bowl.
2. With a pastry blender or two knives, cut the butter into the flour mixture until it resembles pie crust or biscuit mix (very fine lumps).
3. Crack an egg into a glass, liquid measuring cup. A large egg will measure 1/4 cup. If it doesn't, add water to reach the 1/4 cup line.
4. Add the egg, water (if needed) and the vanilla to the flour mixture and beat the mixture well.
5. Fill cookie press and form cookies on ungreased cookie sheets (aluminum preferred for best heat distribution).
6. Bake at 375°F for 10-12 minutes or until cookies are just set or very slightly browned. Check cookies at the 10 minute mark and bake 1-2 minutes longer, if needed.
7. Remove immediately to cooling racks.
Title: Caramel-Glazed Pear Cake
Ingredients:
- 4 bartlett pears
- 1 sugar
- 3 eggs
- 2 sugar
- 1 1/4 all-purpose flour
- 3 salt
- 1 baking soda
- 1 pecans
- 1 1/2 vanilla extract
- 2 brown sugar
- 1 butter
- 1/2 evaporated milk
- 1/4
Instructions:
1. To make cake:.
2. Toss together pears and 1 tablespoon sugar; let stand 5 minutes.
3. Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.
4. Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended.
5. Fold in pears, chopped pecans, and vanilla extract.
6. Pour batter into a greased and floured 10-inch Bundt pan.
7. Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean.
8. Remove from pan, and drizzle Caramel Glaze over warm cake.
9. To make the glaze:.
10. Stir together brown sugar, butter, and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2 1/2 minutes or until sugar dissolves.
Title: Vanilla-Fudge Marble Cake
Ingredients:
- 3/4 butter
- 2 eggs
- 2 3/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/2 sugar
- 2 vanilla
- 1 1/4 buttermilk
- 2/3
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes.
2. Meanwhile, grease and lightly flour a 10-inch fluted tube pan.
3. In a medium bowl stir together flour, baking powder, baking soda, and salt.
4. Set aside.
5. In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds.
6. Add sugar and vanilla; beat until fluffy.
7. Add eggs one at a time. Add milk and flour mixture alternately. Beat on high for 2 minutes.
8. Reserve 2 cups batter.
9. Pour remaining batter into prepared pan.
10. In a mixing bowl combine chocolate syrup and reserved 2 cups batter.
11. Mix well.
12. Pour chocolate batter over vanilla batter in pan.
13. Do not mix.
14. Bake in a 350° oven about 50 minutes or until wooden toothpick inserted near center comes out clean.
15. Cool 15 minutes on wire rack.
16. Remove from pan: cool completely on wire rack.
17. Drizzle cake with Semisweet Chocolate Icing recipe #45105.
Title: German Chocolate Cake from Scratch
Ingredients:
- 2 granulated sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 buttermilk
- 1 vanilla extract
- 1/2 boiling water
- 2 light brown sugar
- 1 granulated sugar
- 1/2 butter
- 1/2 evaporated milk
- 1/2 vanilla extract
- 3 pecans
- 3/4 sweetened coconut
- 1 butter
- 1 powdered sugar
- 1 evaporated milk
- 1/2 vanilla extract
- 2/3
- 3
- 1/3
- 1
Instructions:
1. Cake:
2. Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan.
3. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
4. Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
5. Coconut Frosting:
6. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
7. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
8. Chocolate Frosting:
9. Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
10. Cake Assembly:
11. Place one of the cake rounds on your serving stand or plate.
12. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
13. Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
14. Spoon remaining coconut frosting on top of the cake.
Title: Peanutty Butterscotch Bars
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 1 1/2 all-purpose flour
- 1/2 salt
- 3 peanuts
- 1 light corn syrup
- 1/2 butter
- 2 water
- 1
Instructions:
1. Cream butter and brown sugar in a small mixing bowl. Add flour and salt. Mix well. I use my mixer.
2. Press into an ungreased 15" by 10" by 1" baking pan and bake at 350 degrees for 12 to 14 minutes, or until lightly browned.
3. Remove from oven and sprinkle with peanuts.
4. During the last 3 to 4 minutes of baking you can start the next step.
5. Combine the 4 last ingredients in a large sauce pan and bring to a boil. Reduce heat to medium and make sure all ingredients are melted and blended.
6. Spread this over the hot peanut covered crust and return to oven and bake another 12 to 14 minutes or until set.
7. Take out of the oven and cool on a wire rack.
8. When completely cooled, cut into bars.
9. These do not stick to the sides of the pans and come out easily!
10. Enjoy!
Title: Spiced Rice Pudding
Ingredients:
- 2 cooked rice
- 2 1/2 nonfat milk
- 1/2 vanilla extract
- 1 ground cardamom
- 1/4 ground cinnamon
- 1/4 salt
- 1 Equal sugar substitute
- 16
Instructions:
1. Combine rice, milk, salt and spices in a saucepan.
2. Heat at medium until just barely boiling. Simmer 3 minutes.
3. Remove from heat and add extracts and Equal.
4. Cool to room temperature. Transfer to servingware. Place a layer of plastic wrap in contact with the surface of the pudding to prevent a skin from forming. Cover tightly and refrigerate. Serve cold.
Title: Vanilla Vodka Whipped Cream
Ingredients:
- 1 powdered sugar
- 2 vanilla vodka
- 2
Instructions:
1. Whip the cream until stiff
2. Gradually stir in the sugar and vodka.
Title: No Bake Chocolate-Hazelnut Oatmeal Refrigerator Cookies
Ingredients:
- 2 granulated sugar
- 6 rolled oats
- 1/2 hazelnuts
- 1/2 vanilla
- 3
- 1
- 2/3
- 1
Instructions:
1. Line 3 cookie sheets with waxed paper; set aside.
2. In large saucepan, combine sugar, cocoa powder, spread and milk.
3. Cook and stir over medium heat until mixture comes to a full boil.
4. Continue boiling 1 minute without stirring. Remove pan from heat.
5. Immediately add remaining ingredients; mix well.
6. Working quickly, drop mixture by rounded measuring tablespoonfuls onto cookie sheets. Refrigerate until well chilled.
7. Transfer to airtight containers, separating layers with waxed paper.
8. Store in refrigerator and refrigerate for 3-4 hours or until serving.
Title: Couscous With Dates, Raisins, and Almonds
Ingredients:
- 2 water
- 1 butter
- 1 orange
- 1/3 sugar
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 salt
- 1 couscous
- 1/2 golden raisin
- 1/2 dates
- 1/2 butter
- 1 powdered sugar
- 1/2
Instructions:
1. In a medium saucepan, combine water, butter, orange peel and juice, sugar, cinnamon, nutmeg, and salt. Bring to a boil. Add the couscous to the boiling water. Remove from heat and cover for ten minutes. Liquid should be absorbed. Fluff with a fork.
2. In a small frying pan, heat the almonds over medium heat, stirring continuously until toasted. Add the raisins and dates and butter. Heat all until butter is melted.
3. Serve couscous spread over a platter, top with topping mixture. Sprinkle a bit of powdered sugar over the top.
Title: Apple Brown Betty
Ingredients:
- 8 butter
- 1/2 cinnamon
- 1 granny smith apples
- 2 1/2 light brown sugar
- 2/3 lemon juice
- 2 vanilla extract
- 1 ground nutmeg
- 1/4
Instructions:
1. Pre-heat oven to 400 degrees.
2. Tear the 8 slices of bread into 1/2 inch pieces and bake in oven until lightley toasted about 12-15 mins flipping half way though.
3. Grease a shallow 2 quart ceramic or glass baking dish.
4. In a medium mixing bowl combine melted butter and 1/2 tsp ground cinnamon, add the toasted bread , toss gently until evenly moistened.
5. In a large bowl toss sliced apples, borwn sugar, lemon juice, vanilla, ground nutmeg, and remaining 1/2 tsp ground cinnamon.
6. Layer the bread and apple mixture as follows:
7. Place 1/2 c of bread pieces in baking dish.
8. top with half the apple mixture and
9. then add the other 1/2 cof the bread pieces,
10. place remaining apple mixture on the top.
11. Sprinkle the top with the remaining bread pieces, leaving a 1- inch boarder all around the edges.
12. Cover and bake 40 Mins.
13. then Uncover and bake an additional 10 mins till apple are tender and crumbs are browned.
14. Let stand for 10 mins before serving.
15. Serve Warm.
Title: German Apple Cake
Ingredients:
- 1 eggs
- 2
- 3
Instructions:
1. In a large bowl mix cake mix, pie filling and eggs at medium speed for 2 minutes scrapping sides of bowl.
2. Pour into a greased 9 x 13" cake pan.
3. Bake at 350 for 40 - 50 minutes.
4. Cool completely.
5. Serve with whipped cream or cool whip.
Title: Raisin Cream Bars
Ingredients:
- 1 1/2 flour
- 1/2 margarine
- 3 sugar
- 2 raisins
- 1 sugar
- 3/4 flour
- 2 margarine
- 3 vanilla
- 1 sugar
- 1 cream of tartar
- 3
- 1/2
Instructions:
1. Crust.
2. Mix together 1 1/2 cup flour, 1/2 cup margarine and 3 Tablespoon sugar.
3. Pat into 9 x 13 pan.
4. Bake 10 minutes at 350.
5. Filling.
6. Boil 2 cups raisins and drain.
7. In pan mix together 1 cup whole milk, 3/4 cup sugar, 2 Tablespoons flour, 3 egg yolks and 1 Tablespoon margarine.
8. Add raisins and cook till thick.
9. Add 1 Teaspoon of vanilla.
10. Spread filling over crust.
11. Topping.
12. Beat 3 egg whites and add 1/2 cup sugar. ( I also use 1/2 tsp of cream tartar).
13. Beat till stiff.
14. Spread over filling.
15. Bake at 350 until light brown.
16. About 15-20 minutes.
Title: White Lily Soft Chocolate Sandwich Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 1/4 baking soda
- 1/2 salt
- 3/4 sugar
- 1/2 egg
- 1 vanilla
- 1 sour cream
- 1 1/2 white chocolate chips
- 3/4
- 1/4
- 1
Instructions:
1. Heat oven to 375°F Coat cookie sheet with no-stick cooking spray. Whisk together flour, baking soda, salt, and cocoa in medium bowl. Combine shortening, sugar, egg, and vanilla in a large bowl, beat for 2 minutes.
2. Stir in sour cream and half the dry ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands; place on prepared baking sheet about 3" apart. Dip bottom of glass into flour; press down to about 1/2" thickness.
3. Bake for 10-11 minutes or until cookies look dry on the top. Cool 2 minutes; remove cookies to cooling racks. Cool completely.
4. Bring whipping cream for ganache to a boil in a small saucepan. Remove from heat. Add white chocolate chips; stir until melted and smooth. Chill in refrigerator for 20-30 minutes or until spreading consistency.
5. Spread the bottoms of half the cookies with ganache; top with remaining cookies.
Title: Strawberry Rhubarb Cobbler
Ingredients:
- 3/4 sugar
- 1/4 flour
- 1 cinnamon
- 1 orange zest
- 4 rhubarb
- 2 strawberries
- 1 flour
- 1/4 sugar
- 1 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/4 butter
- 2/3 buttermilk
Instructions:
1. Combine Sugar, flour, Cinnamon, & orange zest with fruit.
2. Spread in 8 x 8 glass baking dish.
3. Bake 10 min at 400 F degrees.
4. Topping:.
5. Mix dry ingredients together.
6. Cut in butter
7. Stir in Buttermilk.
8. Drop by spoonfuls on fruit.
9. Bake 25 min at 400 F Degrees.
Title: Citrus Mousse Parfait
Ingredients:
- 1 unflavored gelatin
- 2 lemon juice
- 2 eggs
- 2/3 sugar substitute
- 1/2 lemon rind
- 2 light sour cream
- 1/2 raspberries
- 2 strawberries
Instructions:
1. Sprinkle gelatin over lemon juice in a small bowl; set aside. In small heavy saucepan, whisk together egg yolks, Splenda and orange juice. Cook and stir in softened gelatin until dissolved. Stir in lemon rind. Pour into bowl and place in pan of ice water to cool and thicken slightly, 5-10 minutes. Stir in sour cream.
2. Beat egg whites until stiff peaks form; fold in citrus mixture. In parfait glasses or dessert dishes layer fruit and mousse mixture. Refrigerate at least 2 hours.
3. Before serving top with your favorite fruit - So delicious!
Title: Milky Way Madness
Ingredients:
- 2 milk
- 1 Cool Whip
- 6 instant vanilla pudding
- 2 granny smith apples
- 5
Instructions:
1. Thoroughly mix the milk and pudding mix.
2. Gently fold in the container of Cool Whip.
3. Cut apples into chunks (peeling them is optional) and add to the pudding mixture.
4. Cut up candy bars into small bite-size pieces.
5. Reserve 1/4 of candy bar pieces, and mix the rest of the candy bar pieces with the pudding/apple mixture.
6. Sprinkle the mixture over the top with the reserved candy bar pieces.
7. Keep refrigerated until serving.
Title: Low-Fat Ginger Cookies
Ingredients:
- 1/4 unsweetened applesauce
- 1/2 white sugar
- 1/4 Splenda granular
- 1/4 brown sugar
- 1/2 light molasses
- 1 1/2 egg substitute
- 1/2 all-purpose flour
- 1/4 whole wheat pastry flour
- 2 salt
- 1 baking soda
- 1 cinnamon
- 1 ground cloves
- ground ginger
Instructions:
1. Preheat the oven to 350 degrees.
2. Whisk egg substitute into applesauce, sugar, brown sugar and molasses.
3. In another bowl combine and sift dry ingredients together. Fold dry ingredients into wet ingredients.
4. Let dough rest in the refrigerator 30 minutes or longer before baking.
5. Spray cookie sheet with nonstick spray and place a tablespoon of dough 2-inches apart on the baking sheet.
6. Bake 10-12 minutes until lightly browned. (Longer baking time yields crunchier cookies.).
Title: Chocolate Chip Crunch Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 baking soda
- 1 salt
- 2 vanilla
- 2 eggs
- 2 1/2 flour
- 2 chocolate chips
- 1 -2
Instructions:
1. Preheat oven to 375 degrees.
2. Cream together butter and both sugars till light and fluffy.
3. Add eggs, mixing well after each addition.
4. Add baking soda, salt and vanilla.
5. Slowly add flour and corn flakes.
6. After everything else is throughly combined, add chocolate chips.
7. Form into 1-2 tablespoons sized balls, 12 cookie balls to a standard cookie sheet.
8. Bake for 8 - 10 minutes or till lightly golden on the edges. Let cool on the cookie sheet till cookie begins to set up some then transfer to cooling racks.
Title: Candy Bar Cupcakes With Chocolate Marshmallow Frosting
Ingredients:
- 9 butter
- 1/2 margarine
- 2 sugar
- 1 shortening
- 3 eggs
- 2 1/2 all-purpose flour
- 1 salt
- 1 1/2 buttermilk
- 1/2 baking soda
- 1 vanilla extract
- 3 miniature marshmallows
- 3/4 butter
- 3/4 margarine
- 6 evaporated milk
- 6 powdered sugar
- 1 vanilla extract
Instructions:
1. Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.
2. Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
3. Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Place 36 paper baking cups in muffin pans; spoon batter evenly into paper baking cups, filling two-thirds full.
4. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan, and let cool completely on wire racks. Spread cupcakes evenly with Chocolate-Marshmallow Frosting. Garnish, if desired, with chopped frozen fun-size chocolate-coated caramel and creamy nougat bars, candy corn.
5. Chocolate Marshmallow Frosting: Melt first 4 ingredients in a 2-quart saucepan over medium-low heat, stirring 5 minutes or until mixture is smooth.
6. Transfer chocolate mixture to a large bowl. Place the bowl into a larger bowl filled with ice and water. Gradually add powdered sugar, beating at low speed with an electric mixer. Increase speed to medium-high, and beat 5 minutes or until frosting is cool, thick, and spreadable. Stir in 1 tablespoon vanilla.
7. Heavenly Candy Bar Cake: Spoon batter into 3 greased and floured 9-inch cakepans. Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired. Makes 12 servings.
Title: Pound Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 4 eggs
- 1 milk
- 1 vanilla extract
- 4 flour
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a bundt pan.
3. Melt butter in a medium saucepot and stir sugar into the melted butter.
4. Beat eggs lightly and add to the butter mixture. Then add the milk and vanilla.
5. Measure flour into a large mixing bowl.
6. Pour the liquid mixture into the flour and stir until well combined.
7. Pour cake batter into the bundt pan.
8. Bake at 350 degrees for 1 hour.
Title: Cranberry Bread Pudding and Amaretto Sauce
Ingredients:
- 5 1/2 milk
- 2 eggs
- 4 brown sugar
- 1 vanilla extract
- 1 Amaretto
- 1 cranberries
- 1/2 butter
- 1 brown sugar
- 1/2 heavy cream
- 1/4 Amaretto
- 1
- 1/2
Instructions:
1. BREAD PUDDING: In a large mixing bowl, place eggs, milk, sugar, vanilla and Amaretto. Mix thoroughly. Add bread and cranberries and toss in the liquid. Set it aside to soak (10-15 minutes).
2. Preheat oven to 350°F Grease muffin tin with butter. Fill the miffin cups and place on the middle rack of the oven.
3. Bake in the oven for approximately 25-30 minutes, or until the center is firm. Insert a skewer into the center to test. If it comes out wet, keep baking.
4. While bread pudding is in the oven, prepare Amaretto sauce.
5. AMARETTO SAUCE:
6. In a pan, melt butter over medium heat. Add sugar. When the sugar has dissolved and begins to caramelize add the cream and bring to a simmer. Stir occasionally, until the sauce begins to thicken.
7. Add in toasted almonds and the Amaretto. Remove from heat. Drizzle the warm sauce over the bread pudding.
Title: Rice Brulee
Ingredients:
- 1 quick-cooking rice
- 160 vanilla pudding mix
- 4 eggs
- 2 brown sugar
- 1/4
Instructions:
1. Combine rice, Jell O pudding and pie filling mix NOT THE INSTANT, cream and eggs. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Pour into ovenproof serving dish. Cover surface of pudding with plastic wrap. Chill 3 hours. Sprinkle brown sugar evenly over surface of pudding. Broil 6 inches from preheated broiler until sugar caramelizes, about 1 1/2 minutes. Serve when sugar hardens or chill again and serve cold. Serves 10.
2. Since I could not find Jello O pudding to cook, only instant, I used (Dr. Oetker) Shirriff's cooked pudding & pie filling Mix.
3. Easy Cooking with Brand Names.
Title: Guilt Free Fruit Gratin
Ingredients:
- 1 sliced apple
- 1/4 raisins
- 1 Bourbon
- 1/4 cinnamon
- 1/4 lemon juice
- 1 lemon rind
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. Place raisins, lemon juice, bourbon, and a tablespoon of water in a small saucepan and bring to sa simmer, uncovered.
3. Allow to simmer till raisins are soft and plump.
4. Arrange sliced fruit in a gratin dish or other samll ovenproof baking dish.
5. Scatter rasins over fruit and pour remaining liquid over the fruit as well.
6. Mix the bread crumbs, the spices and the lemon rind together and scatter over the fruit.
7. If you absolutely must, you may add some artificial sweetner like equal or splenda to the breadcrumb mixture.
8. Bake till fruit is bubbly (about 12 - 15 minutes.
Title: Cran-Apple Crisp
Ingredients:
- 4 tart apples
- 2 cranberries
- 1 sugar
- 1 1/2 lemon juice
- 1 1/2 quick-cooking oats
- 1 walnuts
- 1/2 butter
- 1/3 brown sugar
- vanilla ice cream
- Cool Whip
Instructions:
1. Combine apples and cranberries in a greased 11x7x2-inch baking dish.
2. Sprinkle with sugar and lemon juice.
3. Toss oats, walnuts, butter and brown sugar; sprinkle over fruit.
4. Bake at 325° for 1 hour or until golden brown.
5. Serve warm with ice cream or Cool Whip if desired.
Title: Maple Pudding With Sugared Pecans
Ingredients:
- 1 granulated sugar
- 3 cinnamon
- 1/2 pecan halves
- 3/4 cornstarch
- 1/4 salt
- 1/4 dark brown sugar
- 2 1/2 pure maple syrup
- 1/2 unsalted butter
- 1/2 vanilla extract
- 3
- 2
- 1/2
Instructions:
1. To make the sugared pecans, preheat the oven to 350 degrees.
2. In a small bowl, whisk together the egg white, granulated sugar, and cinnamon until well blended.
3. Add the pecan halves and toss with a spoon until the pecans are completely coated with the egg white-sugar mixture.
4. Spread the coated pecans on a baking sheet.
5. Bake, tossing occasionally, for 10 to 12 minutes, or until fragrant.
6. Transfer the baking sheet to a wire rack and cool the nuts completely.
7. Chop the nuts coarsely and set aside.
8. To make the maple pudding, in a medium nonreactive saucepan,(an electrolytic process to create a surface that is hard and non-reactive. -- copper or aluminum, covered by a non-reactive material, such as stainless steel.) whisk together the cornstarch, salt, milk, brown sugar, and maple syrup until smooth.
9. Place the saucepan over medium heat and bring to a gentle boil, whisking constantly.
10. Remove the pan from the heat.
11. In a medium bowl, whisk the yolks until smooth. Whisk about 1 cup of the hot milk mixture into the yolks.
12. Return this mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue to boil, whisking constantly, for 1 minute. Remove the pan from the heat and whisk in the butter pieces until completely melted.
13. Whisk in the vanilla, maple flavoring, and 1/2 cup of the chopped pecans.
14. Spoon into 4 sundae glasses, cover with plastic wrap (unless you want a skin to form), pressing it directly onto the surface of the pudding, and refrigerate for about 2 hours, or until well chilled. Just before serving, garnish with whipped cream and the reserved sugared pecans.
Title: Pumpkin-Spice Dessert
Ingredients:
- 1 Bisquick baking mix
- 1/2 quick-cooking oats
- 1/2 brown sugar
- 1/4 firm butter
- 1 margarine
- 1 pumpkin puree
- 2 evaporated milk
- 3/4 eggs
- 1/2 granulated sugar
- 2 salt
- 1/2 pumpkin pie spice
- 1/2 pecans
- 2 brown sugar
- 1 firm butter
- 1 margarine
- 1 sugar
- 1/2 ground cinnamon
Instructions:
1. Heat oven to 350°F In medium bowl, mix all crust ingredients until crumbly. Press in ungreased 13x9-inch pan. Bake 10 minutes; cool slightly.
2. In large bowl, beat pumpkin, milk, eggs, granulated sugar, salt and pie spice until smooth. Pour over partially baked crust. Bake 20 minutes. In small bowl, mix pecans, 1/2 cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over pumpkin filling.
3. Bake 15 to 20 minutes longer or until filling is set. Cool completely.
4. In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in sugar, orange peel and cinnamon until stiff peaks form. Serve dessert topped with whipped cream. Store in refrigerator.