lumicero/recipes-ing2inst huggingface dataset:
Title: Pound Cake
Ingredients:
- 3/4 butter
- 3 sugar
- 6 eggs
- 3 1/2 all-purpose flour
- 3/4 baking powder
- 1 salt
- 3/4 milk
- 1 vanilla
- 1 lemon juice
- 3
Instructions:
1. In work bowl of stand mixer, cream butter and sugar until there is no granularity left and butter is light and fluffy. Add eggs, one at a time, beating well after each addition.
2. Sift flour, baking powder and salt 3 times. Alternate adding flour and milk to butter, starting and ending with dry ingredients. Add vanilla and lemon juice, if using. Pour into a greased and floured loaf pan.
3. To make marble cake, pour 2/3 of the batter into a greased and floured loaf pan. Add cocoa powder to the remaining batter and mix until fully blended. Pour over batter in loaf pan and swirl briefly with a butter knife.
4. Put into a cold oven and turn temperature up to 350°F Bake 1 hr 15 minute Cool in pan 10 minutes, then remove and leave on a cooling rack until fully cooled.
Title: Butter Frosting
Ingredients:
- 1 hot water
- 1/3 flour
- 1/3 butter
- 1 Splenda granular
- 1 confectioners' sugar
- 2/3 vanilla
- 2
Instructions:
1. In sauce pan whisk water and creamer until smooth, whisk in flour.
2. Over medium heat, cook stirring briskly until mixture is thick and starts to blobble a bit. Should be quite thick.
3. Remove from heat and cool completely. Stir occasionally to prevent skin forming, and to help cool faster.
4. Whip butter, Splenda, powdered sugar and vanilla, until fluffy.
5. Add cooled creamer mixture a little at a time, while whipping at high speed.
6. Frost cooled cake.
Title: Beer Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 beer
- 1 eggs
- 1/4
- 4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
2. Combine cake mix and pudding mix in a large bowl.
3. Add beer and vegetable oil and mix lightly.
4. Add 4 eggs.
5. Beat at high speed until mixture is thick, creamy and smooth.
6. Pour into greased and floured Bundt pan.
7. Bake at 350 degrees for 55 minutes.
8. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
9. Frost as desired.
Title: Most Dangerous Cake Recipe in the World
Ingredients:
- 4 cake flour
- 4 all-purpose flour
- 2 sugar
- 1 egg
- 3 milk
- 3 chocolate chips
- 3 vanilla flavoring
- 1
Instructions:
1. Use a microwaveable coffee mug.
2. Add dry ingredients to mug, and mix well.
3. Add the egg and mix thoroughly.
4. Pour in the milk and oil and mix well.
5. Add the chocolate chips and vanilla flavouring. . and mix again.
6. Put your mug in the microwave and cook for 1 minute or until middle is slightly ferm at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!
7. Allow to cool a little, and tip out onto a plate if desired. EAT!
8. This can serve 2 if you want to feel slightly more virtuous.
Title: Eggless Chocolate Chip Cookies
Ingredients:
- 1/2 unsalted butter
- 1/4 granulated sugar
- 1 vanilla
- 3/4 all-purpose flour
- 3 all-purpose flour
- 1/8 baking powder
- 1/2 chocolate piece
- 1/4 pecan halves
Instructions:
1. Preheat oven to 300F degrees.
2. Beat butter and sugar in bowl of heavy-duty electric mixer until light and creamy.
3. Beat in vanilla.
4. Add flour and baking powder; beat just until mixed.
5. Stir in chocolate pieces and pecans.
6. Dough will be firm.
7. Shape into 6 or 7 lemon-sized balls.
8. Arrange 3 inches apart on ungreased baking sheet.
9. Using palm of hand, flatten each cookie to 1/2-inch thickness.
10. Bake cookies until faintly browned at edges, about 45 minutes.
11. (The cookies are so big that they require a long baking time.) Remove from oven; let cool on wire rack.
Title: Eggnog Logs
Ingredients:
- 1 butter
- 3/4 margarine
- 1 1/4 sugar
- 1 ground nutmeg
- 2 egg
- 3 vanilla extract
- 1/4 all-purpose flour
- 3 butter
- 1 margarine
- 1/4 confectioners' sugar
- 2 vanilla extract
- ground nutmeg
Instructions:
1. In a mixing bowl, cream butter and sugar. Add the nutmeg, egg and extracts; mix thoroughly. Stir in flour.
2. If necessary, chill dough for easier handling.
3. On a lightly floured surface, shape dough into 1/2 inch diameter rolls; cut each into 3 inch long pieces. Place 2 inches apart on ungreased baking sheets.
4. Bake 350 degrees for 15 minutes or until lightly browned. Cool on wire rack.
5. For frosting, cream butter until light and fluffy. Add 2 cups sugar and extracts; mix well. Beat in cream and remaining sugar. Frost cookies. With times of a small fork, make lines down the frosting to simulate bark. Sprinkle with nutmeg.
Title: Easy Baked Apples
Ingredients:
- 4 apples
- 12 artificial sweetener
- 1/2 cinnamon
- 1
Instructions:
1. core apples, place in casserole dish.
2. pour soda over apples, sprinkle with cinnamon and splenda.
3. bake at 375 for 45 minutes (until apples are tender).
4. can be served warm, hot, or cold.
Title: Gluten Free Red Velvet Cake
Ingredients:
- 3 eggs
- 1 3/4 sugar
- 1/4 applesauce
- 3/4 beets
- 1 vanilla
- 1 potato starch
- 1 tapioca flour
- 1/2 xanthan gum
- 1/4 salt
- 9 baking soda
- 1
- 1/4
- 2
Instructions:
1. Beat eggs until fluffy; add sugar gradually.
2. Add oil, applesauce, beets & vanilla.
3. Sift together the rice flour, potato starch, tapioca flour,cocoa, xanthan gum, salt, & soda; stir into applesauce mixture; mix well.
4. Pour into a Bundt pan that has been coated with non-stick spray.
5. Bake 55 minutes in 375° oven.
6. Cool 10 minutes. Remove from pan.
Title: Baileys Irish Cream Cake
Ingredients:
- 4 flour
- 2 sugar
- 1 baking powder
- 2 baking powder
- 2 salt
- 2/3 shortening
- 1 1/3 Baileys Irish Cream
- 2/3 milk
- 2 eggs
- 2 vanilla extract
- 8 cream cheese
- 1 butter
- 1 margarine
- 1 vanilla extract
- 1/4 powdered sugar
- 12 Baileys Irish Cream
- 3/4 white chocolate chips
- 1 Baileys Irish Cream
- powdered sugar
Instructions:
1. BAILEYS YELLOW CAKE DIRECTIONS:
2. Preheat oven to 350°F Grease and flour a 13 x 9 x 2 inch baking pan, and a 6 x 9 x 2 inch pan, or whatever combination of pans that will hold 1 1/2 times the amount that a 13 x 9 x 2 pan holds.
3. Mix the flour with the salt and baking powder. Mix the Baileys with the milk.
4. Using electric mixer, cream the shortening with the sugar. Add the egg and vanilla, and beat well. Add the flour mixture, alternately with the Baileys and milk mixture. Beat for 2 minutes.
5. Pour half of the cake batter into the prepared pans, then drop large spoonfuls of the Baileys Swirl (recipe below) into the pans alternately with large spoonfuls of the cake batter. Swirl with knife or fork to get a marbled effect.
6. Bake about 25-35 minutes, or until surface springs back when lightly pressed with fingertip.
7. Let cool, then spread with Baileys glaze (recipe below).
8. BAILEYS CHEESE SWIRL DIRECTIONS:
9. With electric mixer, beat cheese with butter and vanilla until creamy.
10. Add the confectioners sugar; beat until light and fluffy.
11. Stir in the Baileys and white chocolate, and mix well.
12. BAILEYS GLAZE DIRECTIONS:
13. Mix 3/4 cup Baileys with 1 cup of the powdered sugar. Add more Baileys if the glaze is too thick; add more sugar if the glaze is too thin. Add more Baileys and sugar if there isn't enough glaze.
Title: Coconut Balls/ a Healthier Almond Joy!
Ingredients:
- 2 1/2 unsweetened dried shredded coconut
- 1/3 raw honey
- 2 coconut oil
- 1 vanilla
- 1 sea salt
- 13 1/2 coconut milk
- 10 bittersweet chocolate chips
- 30
Instructions:
1. In a food processor mix the first 5 ingredients.
2. Chill.
3. Over medium heat reduce the coconut milk stirring often until reduce to a 1/4 left. It`ll take about 30 minutes. It will separate. Remove 1 tablespoon of the oil and use as you wish. (body lotion, add to your coffee -- ).
4. Add chips to the coconut off heat and mix till melted.
5. Roll coconut mixture into 30 balls.
6. Chill.
7. Dip balls into melted chocolate. You will have leftover dip.
8. Top with toasted almond.
Title: Orange Sugar Rollouts
Ingredients:
- 2/3 shortening
- 3/4 sugar
- 1 egg
- 4 milk
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 2 baking powder
- 1 1/2 salt
- 1/4 butter
- 1/2 confectioners' sugar
- 4 vanilla
- 1
- 1/2
- 2
Instructions:
1. In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
2. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut with floured 2 1/2 inch cookie cutters. Place 1 inch apart on greased baking sheets. Bake at 375 degrees for 6 to 8 minutes or until lightly browned. Remove to wire racks to cool.
3. In a large mixing bowl, beat the butter, confectioners' sugar, vanilla, orange peel and enough orange juice to achieve spreading consistency. Add food coloring if desired. Frost cooled cookies.
Title: Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 1 brown sugar
- 1/2 white sugar
- 1 vanilla
- 1 eggs
- 2 baking soda
- 1 salt
- 1 chocolate chips
- 2
Instructions:
1. Combine all ingredients in a large bowl and stir well.
2. Shape into balls and place on a lightly greased cookie sheet.
3. Bake at 375° for 10-12 minutes.
Title: Tailgating Bananas Foster
Ingredients:
- 4 bananas
- 4 butter
- 1 light brown sugar
- 1 vanilla
- 1 cinnamon
- 1 rum
- 6 ground cinnamon
- 1/2
Instructions:
1. Place banana pieces in a non-stick side saute' pan on medium heat.
2. Add butter.
3. Add brown sugar and cinnamon.
4. Heat until combined and bubbling.
5. CAREFULLY add rum.
6. WITH CAUTION, flambe' if desired.
7. Removed from burner to cool slightly.
8. Transfer frozen cream puffs to individual serving bowl.
9. Spoon 1/4 of bananas and sauce on top of cream puffs.
10. Sprinkle with a dash of cinnamon.
Title: Super Easy Lite Banana Pudding
Ingredients:
- 1 fat-free sugar-free instant vanilla pudding mix
- 1 skim milk
- 3 Cool Whip Free
- 8 bananas
- 3 -4
Instructions:
1. In whatever size dish you use. Put a single layer of vanilla wafers in bottom, and set aside.
2. In large bowl, mix pudding mix and milk according to directions on box. Let sit for 5 minutes till set.
3. Fold cool whip into pudding.
4. Slice bananas into 1/4 inch slices and layer over wafers. Spoon pudding mixture over bananas.
5. Top as desired. I usually lay a layer of vanilla wafers around outside of dish, but you can also crush some wafers and sprinkle over the top, or top with additional bananas and cool whip. But if you use bananas for garnish, toss with lemon juice first to avoid browning.
Title: Green Tomato Cake With Brown Butter Icing
Ingredients:
- 1 butter
- 2 1/2 sugar
- 3 eggs
- 3 all-purpose flour
- 1 1/2 ground cinnamon
- 1 baking powder
- 1 salt
- 1/2 ground nutmeg
- 2 1/2 green tomatoes
- 1 golden raisin
- 1 walnuts
- 1/2 butter
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 12 cup bundt pan.
3. Beat butter and sugar with a mixer until creamy.
4. Add eggs, 1 at a time, beating well after each addition.
5. Combine flour, cinnamon, baking powder, salt, and nutmeg.
6. Gradually add dry ingrediens to butter mixture, beating well. (Batter will be soft.)
7. Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean.
8. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely.
9. Icing: In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
10. Spoon Browned Butter Icing over cake.
Title: Lemon Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 8 eggs
- 3 all-purpose flour
- 1 lemon juice
- 1 1/2 lemon juice
- 1
- 1 1/2
Instructions:
1. Cream butter, gslowly add sugar, beating until light and fluffy. Add eggs; one at a time, beating well after each addition. Add flour, mixing well. Stir in lemon juice and extract. Pour batter into a greased cake pan.
2. Bake 350*F. for 1 hour and 15 minutes or until tooth pick inserted comes out clean.
3. Cool 15 minutes in pan.
Title: Fast n' Easy Chocolate Cake Roll
Ingredients:
- 1/3 cake flour
- 1/3 cornstarch
- 2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/3 eggs
- 4 granulated sugar
- 1 confectioners' sugar
- 1 Cool Whip
Instructions:
1. In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
2. Mix well; set aside.
3. In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
4. In a smaller bowl, using clean beaters, beat whites on high until foamy.
5. Gradually add 1/2 cup sugar; beat til stiff but not dry.
6. Fold 1/3 egg whites into egg yolk mixture.
7. Alternately fold in remaining whites and flour mixture.
8. Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
9. Poor batter in pan, smooth top.
10. Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
11. Dust a clean tea cloth with remaining sugar.
12. Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
13. Starting with a long side, tightly roll up cake with cloth.
14. Transfer seamside down, to a wire rack to cool.
15. Unroll cake; remove cloth.
16. Spread cool whip and re-roll cake.
17. Place seamside down on a plate and dust with confectionery sugar before serving.
18. I add some chopped chocolate bits to the cool whip sometimes for a change.
Title: Louisiana Molasses Cookies
Ingredients:
- 1/2 salt
- 2 baking soda
- 1 cinnamon
- 1/2 ginger
- 1 sugar
- 2/3 sugar
- 1 shortening
- 1/4 egg
- 2 molasses
- flour
Instructions:
1. Cream sugar and shortening until fluffy in a large mixing bowl; add egg, beating well.
2. Gradually add molasses, mixing well.
3. Combine remaining ingredients, except additional sugar; add to sugar mixture, mixing well.
4. Chill until dough can be easily rolled into 1-inch balls.
5. Roll each ball in sugar; place on lightly greased cookie sheets.
6. Bake at 350°F for 10 to 12 minutes or until lightly browned.
7. (Do not substitute syrup for molasses).
Title: Orange and Almond Cookies
Ingredients:
- 4 flour
- 4 milk
- 4 dark chocolate
- 4
- 6
- 2
Instructions:
1. Preheat the oven to 350° F (180° C).
2. Line several baking trays with parchment paper.
3. Chop the orange peel very finely and put in a bowl. Add the almonds and sugar and sift in the flour, reserving 1 tbs (15 ml). Mix well together, then add enough milk to form a smooth, firm dough.
4. Roll the mixture into 24 small balls and place, well apart, on the baking trays.
5. Sprinkle with the remaining flour.
6. Bake in the oven for 15 minutes until golden brown. Transfer to a wire rack and leave to cool.
7. Melt the chocolate and use a little to sandwich the cookies together in pairs.
8. That's it!
Title: Almond Cherry Crisp
Ingredients:
- 1 cherry pie filling
- 1/2 flour
- 1/2 rolled oats
- 2/3 brown sugar
- 3/4 ground cinnamon
- 1/2 margarine
- 1/3
- 1/8 - 1/4
Instructions:
1. Pre heat oven to 350 degrees.
2. Grease a 2 quart baking dish.
3. Pour pie filling into dish spread evenly.
4. In a medium bowl mix together flour, oats, sugar cinnamon.
5. Add& mix in melted margarine and almond extract.
6. Spread over pie filling.
7. Sprinkle with slivered almonds.
8. Bake 30 minutes or till top is golden.
9. Allow to cool 15 minutes before serving.
Title: Makeover Peach Bowl Pizza
Ingredients:
- 1 1/4 all-purpose flour
- 6 sugar
- 1/4 salt
- 9 butter
- 1 reduced-fat cream cheese
- 1/2 confectioners' sugar
- 1/4
- 1
- 4
Instructions:
1. In a large bowl, combine flour, sugar, and salt. Cut in butter until crumbly. Press onto an ungreased 12 inch pizza pan. Bake at 350 degrees for 15-18 minutes or until lightly browned. Cook on a wire rack.
2. In a small bowl, beat the cream cheese, confectioners' sugar, and extract until smooth. Fold in whipped topping.
3. Spread over crust. Arrange the peaches on top. Refrigerate leftovers.
Title: German Chocolate Cheesecake
Ingredients:
- 1 sugar
- 2 butter
- 3 margarine
- 3 cream cheese
- 3/4 sugar
- 1/4 vanilla extract
- 2 eggs
- 3 evaporated milk
- 1/3 sugar
- 1/3 butter
- 1/4 margarine
- 1 egg
- 1/2 vanilla extract
- 1/2 pecans
- 1/2 flaked coconut
Instructions:
1. Stir together first 3 ingredients; press into bottom of a 9-inch springform pan.
2. Bake at 325° for 10 minutes. Cool.
3. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust.
4. Bake at 350° for 35 minutes. Loosen cake from pan; cool. Chill 8 hours.
5. Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake.
Title: Torte Nicole
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 1/8 eggs
- 1 1/3 white sugar
- 1/2 pure vanilla extract
- 3
- 1 1/2
- 2
- 1/2
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Remove chocolate and caramel toppings from fridge.
3. Only grease the bottoms of two 9" round pans.
4. Beat cake mix, pudding, hot chocolate, milk, oil and eggs on low for one minute, then on medium speed for three minutes.
5. Pour into prepared pans.
6. Bake at 350°F for 28 to 33 minutes.
7. Cool 10 minutes in pan then turn out onto wire racks to cool completely.
8. Freeze cakes uncovered for 1 hour.
9. Beat whipping cream, sugar and vanilla until stiff peaks form. Place in fridge until ready to use.
10. Remove cake from freezer and split each cake into two layers.
11. Spread whip cream over cake layer, then drizzle caramel sauce and chocolate sauce, sprinkle on 1/4 of toffee bits.
12. Repeat process three more times, stacking the cakes on top of each other.
13. Sprinkle sliced almonds on top layer of cake.
14. Cover and refrigerate for at least two hours.
15. Store in fridge.
Title: Turkish Apricot Compote (Kayisi Kompostosu)
Ingredients:
- 6 fresh apricots
- 1/3 sugar
- 2 water
- 1/2
- 2
Instructions:
1. Bring the sugar and water to boil in a medium cooking pot. Turn the heat down to very medium-low.
2. Add the apricots and almond extract. Cook for about 5-6 minutes.
3. Pour into a bowl and let it cool.
4. Then chill in the fridge.
5. Add almond slices.
6. Serve in individual bowls with Pilaf on the side on hot Summer days.
Title: Grilled Peaches With Prosciutto
Ingredients:
- 4 olive oil
- 1 prosciutto
- 1/3
Instructions:
1. Brush the cut side of the peach with oil and grill over medium coals, cut side down until grill marks develop, about 3 to 5 minutes.
2. Remove from grill.
3. Place on a plate with slices of prosciutto and grilled bread.
Title: Bo-Berry Biscuits Recipe
Ingredients:
- 2 flour
- 1 nonfat milk
- 1/3 sugar
- 5 butter
- 4 baking powder
- 1 salt
- 3 powdered sugar
- 1 water
- 1/8 vanilla
- 1 lemon juice
- 1/2
Instructions:
1. Directions:.
2. One hour before baking take take butter and place in freezer.
3. Preheat oven to 450°F Mix salt, sugar, flour, and baking powder in a bowl. Sift if desired. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead -- repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder's 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes.
4. Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush.
5. Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.
Title: Shortbread
Ingredients:
- 1/2 unsalted butter
- 1/4 vanilla extract
- 1/2 salt
- 1/8 all-purpose flour
- 1
Instructions:
1. Put a rack in the middle of the oven and preheat to 375 degrees F.
2. Blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. Sift flour over butter mixture and blend until a soft dough forms.
3. Transfer dough to an ungreased baking sheet. With floured fingertips, pat into a 9-by-4 1/2 inch rectangle. Crimp edges decoratively with tines of fork and prick dough all over. Score dough crosswise with the back of a knife into 8 pieces.
4. Bake shortbread until edges are golden, about 15 minutes.
5. Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer to a rack to cool completely.
6. Keeps in an airtight container at room temperature for up to 1 week.
Title: Grandma's Apple Cake
Ingredients:
- 4 apples
- 4 eggs
- 2 sugar
- 1/2 vanilla
- 2 flour
- 2 baking soda
- 2 cinnamon
- 1 1/3 salt
- 1 walnuts
- 1
Instructions:
1. combine apples, eggs, sugar, cooking oil, and vanilla. set aside.
2. sift together flour, baking soda, cinnamon, and salt.
3. add to wet mixture.
4. add nuts.
5. pour into well-greased 13x9" pan or bundt pan.
6. bake at 350 degrees for 45 or more minutes.
Title: Sweet Watermelon Ice [ Native American]
Ingredients:
- 3 watermelon juice
- 3 sugar
- 2 fresh lemon juice
Instructions:
1. Pour the watermelon juice into a shallow glass baking dish. Add the sugar and lemon juice and stir well. Place the dish in the freezer and chill.
2. Remove the pan every 1/2 hour and stir. The juice will form light, grainy ice crystals as it freezes. Repeat this process until the juice is fully frozen, about 4 hours, depending on the temperature of your freezer. You can also use an ice cream maker, following the manufacturer's directions.
3. Serve immediately, or store in the freezer in a covered container up to several weeks.
4. Number of servings depend on how hungry you are.
Title: Bread and Butter Pudding
Ingredients:
- 1 butter
- 18 vanilla
- 1 eggs
- 6 sugar
- 10 1/2 salt
- 2 1/8 milk
- 2 1/4 heavy cream
- sultanas
- raisins
Instructions:
1. Brush the bread with the melted butter.
2. Lay bread in the bottom of the dish.
3. Sprinkle with some of the sultanas.
4. Add more bread and keep repeating.
5. Mix the eggs, sugar, salt, milk and heavy cream.
6. Strain so smooth.
7. Pour over the bread.
8. Allow to stand for 15 minutes.
9. Place in an oven set at 360 degrees Fahrenheit for about 40 to 50 minutes or until well risen and the custard is set.
10. Serve with ice cream .Devour!
Title: Peach and Hazelnut Crumbles
Ingredients:
- 200 rolled oats
- 2 hazelnuts
- 1/4 maple syrup
- 2
- 1
- 2
Instructions:
1. Preheat oven to 160 degree celsius.
2. Divide drained peaches (if large slice finer) between 2 small oven proof dishes.
3. Roast hazelnuts - put on a tray and roast in a 160 degree oven for 8 to 10 minutes and then removed and place in a clean towel and rub to remove skins (In doing this I removed about 1/2 the skins and just coarsely chopped the nuts in a mini processor with skins that were left on and it was still good).
4. Mix hazelnuts with oats in a small container.
5. Mix 2 teaspoons of reserved juice and maple syrup and heat in a microwave proof container (about 20 seconds at 50% heat in a 900 Watt microwave) - the original recipe suggested heating in a small pan, my suggestion if you do not have a microwave is put the maple syrup and juice in a heat proof container and heat in a water bath on top of the stove.
6. Add the syrup/juice mixture to the oat and hazelnuts and mix well and then divide this mix over the peaches.
7. Put into the oven and cook for 20 to 25 minutes until crispy and brown.
8. Heat up 1/4 cup of reserved juice (again I suggest the microwave - 20 seconds in 900 watt microwave) or place juice in heatproof container and heat in a water bath on stove top.
9. Pour heated juice equally over crumbles.
10. Serve with a scoop of low-fat icecream or a vanilla low-fat or diet yoghurt.