lumicero/recipes-ing2inst huggingface dataset:
Title: Spicy Pumpkin Custard Cups
Ingredients:
- 1 canned pumpkin
- 1/2 ground ginger
- 1/4 sugar substitute
- 1/8 nutmeg
- 1 egg
- 1 evaporated milk
- 1 cinnamon
Instructions:
1. Grease four 5-oz souffle dishes.
2. Preheat oven to 500 degrees Farenheit.
3. In a small mixing bowl combine the pumpkin, sugar, egg, milk and spices.
4. Mix well with a wire whisk.
5. Pour pumpkin mixture into cups.
6. Place a 9-in metal baking pan on a bottom rack of the oven and place the cups in the pan.
7. Pour 1-in of boiling water in the pan.
8. Place another 9-in baking dish on top of the cups as a cover.
9. Reduce heat to 350 and bake for 35 minutes.
10. Allow cups to rest for 5 minutes in the oven.
Title: Babs Coffee Walnut Cake W/ Coffee Frosting
Ingredients:
- 8 butter
- 8 caster sugar
- 3 eggs
- 2 self raising flour
- 8 walnuts
- 3 butter
- 4 icing sugar
- 8
- 1
Instructions:
1. Butter 2 8inch cake pans and set aside Cream the butter and sugar together until pale and creamy.
2. Add the beaten eggs, the equivalent of one at a time, beating well. Add the coffee essence and stir.
3. Fold in the sifted flour and chopped walnuts. Divide the mixture between the prepared cake pans and bake in a 350 degree oven for 35/45 minutes or until an inserted tooth pick comes out clean. Set aside until cool.
4. Coffee Butter Cream Frosting:.
5. Beat butter until creamy and slowly add icing sugar and coffee essence. Reserve some butter cream for the cake's top decoration.
6. Place some butter cream between the two cakes and sandwich together. Add the reserved butter cream and the whole walnut pieces on top for decoration.
Title: Easy Classic Bread Pudding
Ingredients:
- 1/2 eggs
- 3 milk
- 3/4 sugar
- 1/3 vanilla
- 2 raisins
- 1/4 cinnamon
- 2 nutmeg
- 1 butter
- 1 cornstarch
- 3/8 water
- 1 brown sugar
- butter
- vanilla
Instructions:
1. preheat oven to 350°F.
2. butter the bottom and sides of a 1.5 quart casserole dish. rip the bread into little pieces and put in the dish. in a medium bowl, mix eggs, milk, 1/3 Celsius sugar, and vanilla together, then pour evenly over bread. add raisins, if desired, and toss lightly to make sure all the bread pieces are saturated. cover top with pats of butter, and sprinkle all over with cinnamon and nutmeg.
3. place dish on middle oven rack and bake at 350F for one hour.
4. after an hour, turn off heat in oven and let pudding stand while you make the sauce. In a medium saucepan, bring starch, water, and sugar to a boil. let boil a minute or two, then remove from heat, and add butter and vanilla, stir the butter in until thoroughly melted - sauce should be thick and creamy.
5. serve in individual dishes, and top each portion generously with vanilla sauce - this recipe makes a lot of sauce so you don't have to be skimpy.
Title: Chocolate Pavlova With Raspberries
Ingredients:
- 6 cream of tartar
- 1/4 sugar
- 1 1/4 white vinegar
- 1 pure vanilla extract
- 1 cornstarch
- 1 bittersweet chocolate
- 3 heavy whipping cream
- 2 sugar
- 1 raspberries
- 1
- 6
Instructions:
1. Preheat oven to 275 degrees, placing rack at the center of your oven.
2. Place an 8 or 9 inch cake pan on a sheet of parchment paper and trace around the rim using a pen. Place the parcment on a cookie sheet penciled side down - facing the baking sheet.
3. If you are using regular sugar, place it into the bowl of a food processor and blend for 30 seconds to get a finer granule. Remeasure out 1 1/4 cups and discard any excess.
4. Using a mixer, whisk the egg whites until foamy. Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks. Add the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. Gently fold in the vinegar and vanilla extract. Sift the cocoa powder and cornstarch over the top of the meringue and, using a large spatula, fold together. Lastly, fold in the chopped chocolate.
5. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. While spreading create a SMALL indentation in the center so that there will be a natural hollow for the raspberries and whipped cream.
6. Bake for about 1 hour to 1 1/4 hours or until the outside is dry. There will be small cracks on the surface but the center will still be soft and gooey.) Shut the oven off, leave the door slightly open, and allow the meringue cool completely in the oven.
7. Just before serving gently place the meringue on a serving plate. Whip the cream until soft peaks form. Sweeten with the sugar and then mound the softly whipped cream into the center of the meringue. Arrange the raspberries on top of the cream.
8. Serve immediately.
Title: Chocolate Cloud Cake
Ingredients:
- 250 dark chocolate
- 1/2 butter
- 6 eggs
- 3/4 sugar
- 2 sugar
- 2 Cointreau liqueur
- 2 orange zest
- 1 vanilla extract
- 1 Cointreau liqueur
Instructions:
1. Preheat oven to 350 degrees F. Line the bottom of a 9 inch springform pan with parchment paper.
2. Melt the chocolate in a double boiler or microwave, then let the butter melt in the warm chocolate.
3. Beat the two whole eggs and the four egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, Cointreau and orange zest.
4. In another bowl, whisk the four egg whites until foamy, then gradually add the remaining 1/2 cp sugar and whisk until the whites are holding their shape, but not too stiff. Lighten the chocolate mixture with a dollop of egg whites, then fold in the rest of the whites.
5. Pour mixture into the prepare pan and bake for 35 to 40 minutes or until the cake has risen and cracked and the centre is no longer wobbly.
6. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
7. When ready to eat, place the cake on a cake stand and carefully remove it from its springform pan. Don't worry about cracks or rough edges; it's the crater look that you want to go for.
8. Whip the cream until soft, then add vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
9. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a strainer.
Title: Strawberries With Cassis
Ingredients:
- 6 fresh strawberries
- 1 1/4 creme de cassis
- 1/3 sugar
- 2 fresh lemon juice
- 3 powdered sugar
- 3
Instructions:
1. Halve or quarter the berries, depending on their size.
2. Combine first 4 ingredients in large bowl. Let stand at room temperature 1 hour, stirring occasionally. (Can be prepared 3 hours ahead. Refrigerate.).
3. Whip cream and powdered sugar in large bowl until stiff peaks form. Spoon 2/3 cup fresh berries and some juices into each of 20 balloon glasses. Top each with spoonful of whipped cream and serve.
4. Serves 20.
Title: Cinnamon Buttered Dates, Al Rangina from Qatar
Ingredients:
- 3/4 dates
- 1/2 butter
- 1 1/2 cinnamon
- 1/3 flour
- confectioners' sugar
Instructions:
1. Arrange the dates on a pretty plate.
2. Melt the butter and whisk in the flour and cinnamon and cook for a few minutes until thickened into a gravy like sauce (whisk constantly).
3. Now, spoon the buttery cinnamon mixture over and around the dates.
4. Let the warm sauce cool to room temperature, then dust like crazy with as much powdered sugar as you can stand.
Title: Chocolate Popcorn
Ingredients:
- 8 butter
- 1 1/2 sugar
- 1 1/2 cocoa powder
- 1
Instructions:
1. Mix together butter, cocoa, and sugar.
2. Pour over popcorn and mix.
Title: Dutch Apple Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1 ground cinnamon
- 4 cooking apples
- 2 eggs
- 1 vanilla
- 1 sugar
- 1 1/2 walnuts
- 1 powdered sugar
- 1 vanilla
- 1/4 milk
- 1 1/2
Instructions:
1. Preheat oven 350°F.
2. Grease and lightly flour a 9 in pan.
3. Stir flour, baking soda, salt, and cinnamon. Peel, core, and finely chop apples;set aside.
4. In a large mixer bowl stir together eggs and vanilla; beat on high speed of electric mixer for 2 minute or light. Gradually add oil, beating for 2 minute or until thick. Gradually beat in sugar. Add dry ingredients, apples, and walnuts alternately to beaten mixture, beating well after each addition. Beat at medium speed for 3 minutes.
5. Turn batter into prepared.
6. Bake for 55 to 60 min or until cake test done.
7. Place cake on wire rack to cool for 10 to 15 minute
8. Removed from pan; cool throughly on rack.
9. Drizzle with powdered sugar icing.
10. Powdered Sugar Icing.
11. Mix everything together; until pouring consistency.
12. If you need to add more milk a little at a time.
Title: White Chocolate Fudge Mousse
Ingredients:
- 1 sugar-free instant white chocolate pudding mix
- 1 sugar-free instant chocolate fudge pudding mix
- 2 2/3 skim milk
- 2 cocoa powder
- 1/2
Instructions:
1. Beat white chocolate pudding mix into 1 1/3 cups COLD milk in mixing bowl on medium-low speed for about 2 minutes, scraping sides of bowl as needed.
2. Stir in a cup of Cool Whip, mixing by hand until just blended.
3. Pour into 8 individual serving dishes, using the back of a spoon to smooth the tops.
4. In same mixing bowl, beat chocolate fudge pudding mix into 1 1/3 cups COLD milk on medium-low speed for about 2 minutes, scraping sides of bowl as needed.
5. Stir in a cup of Cool Whip, mixing by hand until just blended.
6. Pour into serving dishes (on top of the white chocolate pudding).
7. Cover individual dishes with plastic wrap or foil and keep in refrigerator until ready to serve.
8. For optional garnish, add a dollop of Light Cool Whip to the center of each and top that with a sprinkle of cocoa powder.
Title: Tammy's Cool Whip Dessert
Ingredients:
- 1 sour cream
- 1 Cool Whip
- 18 Jello gelatin
- 2
Instructions:
1. Mix all ingredients together and store in fridge overnight.
2. Not sure or number of cups in Cool Whip however it is the large container.
Title: Date Crumble
Ingredients:
- 2 flour
- 2 baking soda
- 1 salt
- 1 brown sugar
- 1 1/4 margarine
- 1 1/2 dates
- 1 white sugar
- 1 salt
- 1 vanilla
- 1/2
Instructions:
1. Crumble Mixture.
2. Mix and then rub together the first 6 ingredients.
3. Date Mixture.
4. Cut up the dates and cover with water.
5. Add sugar and salt.
6. Cook until the dates are not lumpy.
7. Add Vanilla.
8. Assemble in Glass Pan.
9. Put in half the crumble mixture in a oblong glass baking pan.
10. Gently spread the date mixture over the crumble mixture.
11. Spread the rest of the crumble mixture over the date mixture.
12. Bake in 350F oven until the top and the bottom are golden brown.
13. Cut into bars and serve warm or cold.
Title: Christmas Sweet Dumpling Skewers
Ingredients:
- 1 1/3 warm water
- 3/4 sugar
- 3 powdered sugar
- 1
Instructions:
1. Put rice flour in a bowl. Add the 3 tablespoons of sugar and then add a small amount of warm water to help work the dough. Knead the dough well. Divide the dough into 3 equal sized piles of dough. Add the green food coloring to one pile and red to another and make 3 colors of dough.
2. Make small round dumplings. Place the dumplings in a steamer and steam them on high heat for 10 minute Cool the dumplings and skewer them in bamboo sticks. 3 dumplings each. center one is gonna be white dumpling.
3. Makes 4 servings. Can sprinkle a little bit of powdered sugar, to make it look a little bit like snow and make the dumplings a little sweeter.
4. Also, to add a different and unique flavor, instead of adding the green food coloring, you can add 1 tablespoons of green tea powder and kneed it into the dough until it is green. Then continue with recipe as described.
Title: Coconut-Almond Macaroons
Ingredients:
- 5 salt
- 1 sugar
- 1 vanilla extract
- 1/2
- 1 1/2
- 12
Instructions:
1. Line three baking sheets with baking parchment, and pre-heat the oven to 160ºC.
2. Beat the egg whites with the pinch of salt until they form soft peaks.
3. Add the sugar, vanilla, coconut and ground almonds, and stir in well. You need quite a stiff mixture, so add a bit more coconut and/or almond if your mixture is too slack. If you like very sweet things, you may wish to add more sugar as well - taste a tiny bit to see if it is sweet enough for your liking.
4. Divide the mixture into 24 blobs on your lined baking sheets, and pat into shape, pressing half a glacé cherry into the top of each blob. The macaroons will spread out when cooked, so leave a bit of space between them.
5. Bake the macaroons for 15 minutes or so, until they are nicely golden brown. Remove from the oven and leave to cool on their trays. They will firm up as they cool.
6. Peel off the paper, and enjoy!
Title: Coca-Cola Salad
Ingredients:
- 1 pineapple chunk
- 1 hot water
- 1
- 2
Instructions:
1. Dissolve jello in fruit juices and water to make a total of 2 cups.
2. Let cool, then add Coke.
3. When mixture starts to thicken, add nuts and fruit.
4. Refrigerate and allow to set.
Title: Thumbprint Cookies
Ingredients:
- 1/2 brown sugar
- 1 butter
- 3 eggs
- 1 1/2 vanilla
- 1/4 salt
- 2 flour
- 2 pecans
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix brown sugar, butter, egg yolks, vanilla and salt until wll-blended and creamy.
3. Add flour gradually, mixing well after each addition.
4. In a small bowl, beat egg whites until foamy.
5. Place chopped pecans in a separate bowl.
6. Scoop and roll dough into 1 inch balls.
7. Dip each ball into the egg whites and roll in the pecans.
8. Place on greased cookie cheats.
9. Make an indentation in the center of each ball.
10. Bake for 8 minutes.
11. Remove from oven and place a teaspoon of fruit spread into each indentation.
12. Return to oven for another 6 to 9 minutes until light brown.
13. Cool on wire racks.
Title: Deep Dish Cherry Cobbler
Ingredients:
- 3 tart cherries
- 1/2 cherry juice
- 3 minute tapioca
- 1 1/3 sugar
- 1/4 Splenda granular
- 1/4 vanilla extract
- 1 lemon zest
- 1 1/2 fresh lemon juice
- 1 margarine
- 1 butter
- 1 egg
- 1 sugar
- Splenda granular
Instructions:
1. Heat oven to 400 degrees.
2. Set pie crusts out to reach room temperature.
3. Mix first 8 ingredients in a bowl; let stand 15 minutes.
4. Line deep dish (2") pie plate with bottom crust.
5. Add fruit mixture.
6. Dot with margarine or butter.
7. Cover pie with top crust; seal and crimp the edges.
8. Cut several slits in top crust and brush with beaten egg.
9. Bake approximately 50 minutes (juices will bubble and burst slowly).
10. Remove from oven and sprinkle with sugar.
11. Serve warm with vanilla ice cream.
Title: Mango Bavarian
Ingredients:
- 1 milk
- 1 unflavored gelatin
- 1/2 granulated sugar
- 1 mango
- 1 confectioners' sugar
- 3 vanilla
- 1 heavy cream
- 1 1/2 raspberries
- of fresh mint
Instructions:
1. Place 1/4 cup of the milk in a bowl.
2. Sprinkle gelatin over milk and let sit for 5 minutes.
3. Heat remaining 3/4 cup milk and granulated sugar in saucepan.
4. Turn the heat to low and cook, stirring until the sugar dissolves.
5. Add gelatin to warm milk and stir just until the gelatin melts.
6. In a blender, puree the mango, confectioner's sugar, orange juice, and vanilla until completely smooth.
7. Transfer the mango mixture to a bowl and mix in the gelatin-milk.
8. Whip the cream until it holds soft peaks.
9. Fold the cream into the mango mixture.
10. Pour the Bavarian into 1-cup ramekins.
11. Chill for 2 hours.
12. Serve with raspberries and mint.
13. Makes 4 servings.
Title: Crazy Cake
Ingredients:
- 3 flour
- 2 sugar
- 1/2 salt
- 1 baking soda
- 2 vinegar
- 2 vanilla
- 1 water
- 3/4
- 2
Instructions:
1. Add all of the dry ingredients to a bowl and mix them together to remove any lumps.
2. Add the liquids and mix until smooth.
3. pour into an ungreased 9x14 pan, bake at 350 for 35-40 minutes.
Title: Bread Pudding - West Texas Style
Ingredients:
- 1/2 raisins
- 1 brandy
- 10 -15 pecans
- 1/2 cheddar cheese
- 1 sugar
- 1 water
- 3 1/2 unsalted butter
- 3 vanilla
- 2 cinnamon
- 1 nutmeg
- 1/8 clove
- 1/8 powdered sugar
- 1 vanilla
- 1/4
- 1/2
Instructions:
1. The day before, put raisins into a small bowl and pour brandy over them.
2. Cover loosely and let stand overnight. Next day, preheat oven to 350°F Butter a 9 x 13-inch baking dish. Dice bread and put it in dish. Add pecans and cheese to the bread and toss. Scatter the raisins over the top, drizzling on any brandy that has not been soaked up by raisins. Pour the sugar into a large heavy saucepan. Warm it over medium heat, stirring to facilitate even heating, until it melts and turns a deep golden brown. Pour in the water, carefully because steam will rise rapidly as water hits the sugar. The mixture will begin to solidify.
3. Stirring, cook until the mixture is liquid again. Add butter, vanilla, and spices to syrup. Ladle the caramel carefully over bread. Syrup should be about level with tops of the bread. If any bread pcs. are not covered, push them down into the liquid.
4. Bake 20 to 25 minute until syrup is absorbed and cheese has melted into the pudding.
5. Beat whipping cream, adding sugar and vanilla. Spoon pudding into serving dishes, and dollop whipped cream on top.
Title: Bittersweet Chocolate Cream Cheese Cookies
Ingredients:
- 1 sugar
- 1/2 margarine
- 1 1/2 butter
- 1 vanilla
- 1 egg
- 3 cream cheese
- 2 1/2 bittersweet chocolate
- 1/2 all-purpose flour
- 1/2 baking powder
- 6 salt
- 3/4 pistachio nut
Instructions:
1. Heat oven to 375°F Mix sugar, butter, vanilla, egg, cream cheese and chocolate in large bowl until smooth. Mix flour, baking powder and salt; stir into butter mixture.
2. Divide dough in half. Roll each half 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin. Cut into desired shapes with cookie cutters. Place about 1 inch apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until dry and set. Remove from cookie sheet. Cool on wire rack.
4. Roll edge of cookies about 1/4 inch deep in candy coating; immediately roll in candies or pistachios.
5. Place on waxed paper.
6. Let stand about 10 minutes or until coating is set.
Title: Banana Coconut Cake
Ingredients:
- 1/2 baking powder
- 1/2 baking soda
- 1/2 sea salt
- 1 1/4 all-purpose flour
- 1 coconut oil
- 1/2 honey
- 1/3 eggs
- 1/3 banana
- 2 coconut milk
- 2/3 lime juice
- 1/4
- 1
Instructions:
1. turn the oven to 150 degree.
2. put dry ingredients (first 6) in a bowl and mix.
3. put wet ingredients (last 6) in a bowl and mix.
4. put 2 into 3 and mix but not too much.
5. pour into the cake pan or muffin cups.
6. bake for approximately 40 minutes.
Title: Unusual Banana Pie
Ingredients:
- 6 bananas
- 3/4 sugar
- 3/4 cinnamon
- 2 flour
- 1 butter
- 1 oleo
- 2
Instructions:
1. .Pour pineapple juice over sliced bananas and let set for 20 minutes.
2. Line pie pan with unbaked crust.
3. Drain bananas, saving juice. Put bananas in crust.
4. Mix sugar, cinnamon and flour and sprinkle over bananas.
5. Dot with butter or oleo.
6. Put 3 tblsp. pinapple juice on top of sugar mixture.
7. Cover with top crust.
8. Bake at 400 for 30 to 40 min until nicely browned.
9. Prep. time includes marinating time.
Title: Banana Wonton Rolls
Ingredients:
- 12 wonton wrappers
- 1 banana
- 1 1/2 water
- 1 -2 butter
Instructions:
1. Preheat oven to 375F (190C).
2. Peel the banana and cut into 12 equal pieces.
3. Lay a wonton wrapper on a clean cutting board.
4. Place a piece of banana near the corner of the wrapper and roll to wrap the banana.
5. Wet the corner of the wonton wrapper to seal and then wet the inside of the two ends, press down to seal. Repeat the process until all are rolled.
6. Brush the wonton rolls with softened butter (or you can use an egg wash).
7. Place the 12 banana rolls on a baking sheet and bake for 15 minutes. Remove from oven and serve immediately.
Title: Chocolate Bonbon Pops (No Bake!)
Ingredients:
- 18 pecans
- 1 1/2 light corn syrup
- 2 shortening
- 1
- 2
- 20
- 1
Instructions:
1. In large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange liqueur, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
2. Line a large baking sheet with parchment paper. Shape cookie mixture in 1-inch balls. Place on baking sheet, insert a lollipop stick, and freeze for 30 minutes.
3. In a small saucepan combine chocolate pieces and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in chocolate. Return to baking sheet. Loosely cover and refrigerate 1 hour or until chocolate is set. If using liqueur, flavor will mellow after a day or two. Makes 20 pops.
4. To Store: Place in covered container; refrigerate up to 1 week.
Title: Strawberry Meringues
Ingredients:
- 3 vanilla
- 1 cream of tartar
- 1/2 salt
- 1 sugar
- 1 strawberry
- 1 sugar
- 2 butter
- 2 margarine
- 1 powdered sugar
- 2
Instructions:
1. Place egg whites in small mixwer bowl; let stand at room temperature for about 1 hour.
2. Cover baking sheets with parchment paper. Draw eight 3-inch circles on parchment paper.
3. For meringue, combine egg whites, vanilla, cream of tartar, and salt.
4. Beat till soft peaks form.
5. Gradually add 1 cup sugar, beating until stiff peaks form.
6. Spread meringue over the 8 circles, using about 1/3 cup for each. Using back of spoon, shape into shells.
7. Bake in 275º oven for 1 hour. For crisper meringues, turn oven off; dry meringue shells in oven with door closed about 1 hour. Peel off paper.
8. Halve strawberries; sweeten with a little sugar, if desired.
9. Melt chocolate and butter; cool.
10. Combine whipping cream and powdered sugar; beat until stiff peaks form.
11. To assemble, drizzle aoubt 1 teaspoon of the cooled chocolate mixture over each shell.
12. Reserve about 1/2 cup of the whipped cream for garnish;divide remainder evenly among the shells.
13. Top with the halved strawberries. Garnish with reserved whipped cream.
Title: Wheat, Milk and Soy Free Chocolate Cinnamon Crinkle Cookies
Ingredients:
- 2 white sugar
- 1/4 eggs
- 1 vanilla
- 2 guar gum
- 1 baking powder
- 3/4 salt
- 1/4 cinnamon
- 1/8 white sugar
- 1
- 3/8
- 1
- 1/4
Instructions:
1. Beat melted chocolate, oil and granulated sugar until blended.
2. Beat in eggs, one at a time until incorporated. Add vanilla.
3. Combine flour, baking powder, guar gum, cinnamon and salt; stir into sugar mixture.
4. Chill for about 1 hour or until firm enough to roll into balls.
5. Preheat oven to 350°F.
6. Shape dough into rounded teaspoonful size balls (about an inch in diameter) then roll in sugar.
7. Place on cookie sheet. Bake 10 to 12 minutes. Cool on rack.
Title: Irresistible Pecan Cookie Niblets
Ingredients:
- 60 unsalted butter
- 1/4 icing sugar
- 1 vanilla essence
- 125 pecans
- 1/2 all-purpose flour
- pecans
- icing sugar
Instructions:
1. Preheat oven at 175°C/350°F.
2. Cream butter and sugar till light and fluffy.
3. Add in vanilla essence, ground pecans and blend.
4. Fold in flour, and mix till you form a dough.
5. Take a teaspoonful of dough in your hands and roll till you form a small ball.
6. Place on a cookie tray, and place a pecan on top.
7. Bake in the oven for 8-10 minutes.
8. Cool on a rack and sprinkle icing sugar after.
Title: Perfect Banana Sheera ( Semolina Pudding With Bananas)
Ingredients:
- 5 bananas
- 1 1/4 semolina
- 1 1/4 sugar
- 1 1/4 milk
- 1 1/4 raisins
- 2 cardamom powder
- 1/2
Instructions:
1. Roast semolina in the ghee till aromatic.
2. Heat milk and lower the flame.
3. Add roasted rava, chopped bananas, sugar and blend well.
4. Add raisins and cardamom powder.
5. Heat through and serve hot.
6. It can also be chilled and served.