lumicero/recipes-ing2inst huggingface dataset:
Title: Light Ginger Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 shortening
- 3/4 light brown sugar
- 1/2 granulated sugar
- 1 1/2 baking powder
- 1 1/2 cinnamon
- 1 1/2 ginger
- 1/2 allspice
- 3/4 clove
- 1 salt
- 2 egg
- 3 molasses
- 3 all-purpose flour
- cornstarch
Instructions:
1. Beat the butter, shortening, sugars, baking powder, spices and salt until light and fluffy.
2. Add the egg and molasses and beat well.
3. Mix about half the flour into the butter mixture.
4. When well combined add the cornstarch and the remaining flour.
5. Divide in half and wrap well.
6. Chill for 1 hour or longer for easier rolling.
7. Roll dough to 1/8" to 1/4" thick on a flour dusted work surface and cut into desired shapes with cookie cutters.
8. Place on parchment lined or lightly greased cookie sheets.
9. Bake the cookies in a preheated 350 degree oven for 10 to 12 minutes until lightly browned at the edges.
10. Let cool for 5 minutes on cookie sheet before transferring to wire racks.
Title: Apple Butter Anniversary Cake
Ingredients:
- 18 1/4 apple butter
- 1 sour cream
- 1/3 water
- 1/3 eggs
- 1/3 ground cinnamon
- 4 ground ginger
- 1 1/2 ground allspice
- 1/8 apples
- 1/8 brown sugar
- 1 1/2 all-purpose flour
- 1/3 ground cinnamon
- 1 butter
- 1/4 margarine
- 2 pecans
- 1/2 vanilla instant pudding mix
- 3 1/2 powdered sugar
- 1/4 crushed pineapple
- 8 pecans
- 8
- 1/2
Instructions:
1. Heat oven to 350°F Spray a 12-cup tube pan with no-stick flour spray.
2. In the bowl of an electric mixer beat cake ingredients at medium speed just until blended, about 2 minutes. Spread batter in prepared pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan to wire rack. Cool completely. Place cake on serving plate.
4. In large saucepan, combine all filling ingredients except pecans. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until apples are tender. Stir in pecans.
5. Mark center of side of cake with toothpicks. Using a long serrated knife, slice cake in half. Carefully remove top half. Spoon filling onto bottom half. Replace top half of cake.
6. Combine pudding mix, powdered sugar and whipped topping in a medium bowl. Beat on the lowest speed of an electric mixer for one minute. Fold in drained pineapple. Spread on top and sides of cake.
Title: Light Butterscotch Pineapple Mousse
Ingredients:
- 1 crushed pineapple with juice
- 1 sugar-free instant butterscotch pudding mix
- 2 Cool Whip Free
- 1 strawberry
Instructions:
1. Mix the crushed pineapple with juice and the butterscotch pudding mix until well combined.
2. Fold in the cool whip until well blended.
3. Spoon into dessert dishes (if desired garnish the top with sliced strawberries that have been sweetened with Splenda) and refrigerate until ready to serve.
Title: Cinnamon Sugared Pecans
Ingredients:
- 1 pecans
- 1 water
- 1 brown sugar
- 1/2 white sugar
- 1/2 salt
- 1/4 cinnamon
- 1
Instructions:
1. beat water and egg white together until foamy.
2. put pecans in the mixture and coat well by stirring.
3. mix together sugars, salt and cinnamon.
4. put the pecans in the sugar and cinnamon mixture and stir until well coated.
5. place sugar coated pecans on a lightly greased cookie sheet and bake at 375* for 35-45 minutes.
6. stir pecans every 10-15 minutes.
Title: Sweet Cherry Pie
Ingredients:
- 2 quick-cooking tapioca
- 6 bing cherries
- 3/4 granulated sugar
- 1/4 cornstarch
- 1 fresh lemon juice
- 1/4 salt
- 1/8 water
- 1 turbinado sugar
- 2
- 1
- 2
Instructions:
1. Combine tapioca, pitted cherries, and next 5 ingredients (through salt) in large bowl. Toss well. Let cherry mixture stand 30 minutes. Stir to combine.
2. Preheat oven to 400 degrees.
3. Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate.
4. Spoon cherry mixture and any remaining liquid into dough.
5. Roll remaining (9-inch) dough portion into 12-inch circle. Cut dough into 12 (1-inch wide) strips. Arrange in lattice pattern over cherry mixture. Fold edges under bottom dough and crimp.
6. Combine 2 TBS water and egg white in small bowl. Brush mixture over dough on top of pie. Sprinkle dough with 2 TBS turbinado sugar.
7. Bake at 400 degrees for 20 minutes. Shield edges of piecrust with foil. Continue baking for 40 minutes or until piecrust is golden brown and filling is thick and bubbly.
8. Cool in pie pan for 45 minutes on wire rack before cutting.
Title: Raspberry Cupcakes With Lemon Marshmallow Frosting
Ingredients:
- 1 egg
- 4 butter
- 2/3 salt
- 1 vanilla
- 1 1/2 baking powder
- 4 sugar
- 1 2/3 raspberries
- 1 milk
- 1/2 flour
- 2 1/4 sugar
- 2 water
- 2 marshmallows
- 1 fresh lemon juice
- 9
- 3 1/2
Instructions:
1. CUPCAKES:.
2. Preheat oven to 350.
3. Puree raspberries. Put through sieve to remove seeds.
4. With an electric mixer, mix all cupcake ingredients on low speed to combine, and then on high speed for about a minute.
5. Pour into 18 prepared cupcake tins, and bake for around 20-25 minutes. Allow to cool completely before frosting.
6. FROSTING:.
7. In a large bowl with electric mixer on high speed, beat egg whites until soft peaks form; set aside.
8. In a medium saucepan, combine sugar and water. Bring to a boil. Reduce heat to medium high and boil until a thin syrup forms that drops in a thin thread from spoon -- about 15 minutes.
9. With mixer on medium speed, gradually pour half of the syrup into egg whites and beat until soft peaks form; keep remaining syrup at a simmer.
10. Add marshmallows, one at a time, to syrup mixture until the marshmallows melt down.
11. Gradually beat syrup into the frosting mixture until it reaches spreadable consistency.
12. Beat lemon juice inches.
13. Frost cooled cupcakes.
Title: Slow Cooker Rice Pudding
Ingredients:
- 3 butter
- 6 2% low-fat milk
- 3/4 sugar
- 1/4 salt
- 2 rice
- 1/2 cinnamon
- 1/3 vanilla extract
- 2 brown sugar
Instructions:
1. Grease the inside of a 4 quart slow cooker with butter. Be sure to get the sides too. Set aside the butter for use again in just a minute. Note: You can use a round, oval or casserole-shaped slow cooker. Cooking times may vary slightly when using different shaped slow cookers.
2. Add the milk, Minute Rice, sugar, salt, cinnamon, vanilla extract and brown sugar into the crock pot.
3. Give it all a gentle stir. Then dot the top with the remaining butter.
4. Cover and cook on low for about 3-4 hours.
5. When the rice is tender, it is ready. Stir well, then top with a sprinkling of cinnamon.This dish will thicken as it cools. If it isn’t thick enough for your tastes, just let it hang out for about 30 minutes and it will get thicker. Alternatively, if you want to thin it, just add a bit of milk until you reach the desired consistency.
Title: Coconut and White Chocolate Souffles With Mango-Rum Sauce
Ingredients:
- 1 mango
- 1 fresh ginger
- 3/4 water
- 1/2 sugar
- 3 white rum
- 1 1/2 unsweetened coconut milk
- 1/2 eggs
- 8 sugar
- 1/2 sugar
- 6 all-purpose flour
- 2/3 white chocolate
- 4 unsweetened flaked coconut
- 1/2 butter
- 2 powdered sugar
- 2
Instructions:
1. For the Mango-Rum Sauce:
2. In a 1-quart saucepan, combine all of the ingredients except the rum and bring to a boil. Reduce the heat to a simmer and cook the mangoes until tender, about 10 minutes. Remove from the heat and place in a blender. Puree until smooth, about 30 seconds. Remove from the blender, stir in the rum and serve the warm sauce with the souffles. (If made in advance, the sauce may be refrigerated for up to 2 days before using but should be returned to room temperature before serving.)
3. Yield: about 2 cups.
4. Souffles:
5. In a 2-quart saucepan over medium heat, combine the milk and coconut milk and bring to a simmer.
6. In a large mixing bowl, combine the egg yolks with 1/2 cup of the sugar and the flour and whisk until well-blended and pale yellow in color. Add about 3(tablespoons) of the heated milk mixture to the bowl with the egg mixture and stir to combine. Pour the contents of the bowl into the saucepan, and cook, stirring, until the mixture thickens and coats the back of a spoon, 3 to 4 minutes. Do not allow the mixture to boil.
7. Once thickened, remove the saucepan from the heat and add the white chocolate, whisking until the chocolate has melted and is completely combined. Add the coconut to the pan and stir to blend. Transfer hot mixture to a large, heatproof mixing bowl and place a piece of plastic wrap over the pastry cream to prevent a skin from forming while it cools. Cool to room temperature before proceeding.
8. Using a pastry brush, coat the inside of each of 8 (4-ounce) ramekins with some of the melted butter. Using 4 tablespoons of the sugar, lightly coat the inside of each of the buttered ramekins with some of the sugar. Set aside until ready to use.
9. Preheat the oven to 425 degrees F.
10. Remove the plastic wrap from the pastry cream, and, using a hand held mixer with a whip attachment, beat the pastry cream until smooth. Add the rum to the pastry cream and whisk to incorporate. In a separate medium mixing bowl, add the egg whites. Using cleaned whip attachments for the mixer, beat the egg whites until they begin to turn white and foamy, 2 to 3 minutes. Gradually add the remaining 2 tablespoons of sugar to the bowl, and continue to beat the egg whites until soft peaks develop. Using a large plastic spatula, fold 1/3 of the egg whites into the pastry cream. Gently fold the remainder of the egg whites into the pastry cream base in 2 additions just until incorporated. Divide the souffle batter evenly among the 8 ramekins and place them on a sheet pan. Bake the souffles until they have risen at least 1-inch from the rim of the ramekins and the centers are set, about 12 to 14 minutes.
11. Serve the souffles as soon as they come from the oven, dusted with powdered sugar and with the Mango-Rum Sauce spooned over the top.
Title: Lemon Coconut Cookies
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 1 1/2 lemons, zest of
- 1 vanilla
- 1/2 all-purpose flour
- 2 salt
- 1/4 sweetened flaked coconut
- 1 confectioners' sugar
Instructions:
1. In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the zest, the vanilla, and the lemon extract.
2. Add the flour and the salt, beat the mixture until it forms a dough, and stir in the coconut.
3. Chill the dough for 1 hour, or until it is firm enough to handle.
4. Halve the dough and on a sheet of wax paper form each half into an 8-inch log, using the wax paper as a guide.
5. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
6. Preheat the oven to 300°F Cut the logs into 1/4-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly butter baking sheets.
7. Bake the cookies in the middle of the oven for 25 to 30 minutes, or until they are pale golden, transfer them to racks, and sprinkle them generously with some of the confectioners' sugar.
8. Let the cookies cool and dust them lightly with the remaining confectioners' sugar.
Title: Coconut-Lime Cupcakes
Ingredients:
- 6 unsalted butter
- 3/4 sugar
- 1 egg
- 1 lime peel
- 1 fresh lime juice
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 sour cream
- 1 powdered sugar
- 1/4 lime juice
- 1 lime peel
- 1 coconut
- 1
Instructions:
1. Heat oven to 350°F.
2. Grease 12-cup muffin pan or line with baking cups.
3. In large bowl, beat butter and sugar at medium speed 5 to 6 minutes or until light and fluffy.
4. Beat in egg, 1 tablespoon lime peel and 1 teaspoon lime juice.
5. In medium bowl, stir together flour, baking powder, baking soda and salt.
6. At low speed, beat sour cream into butter mixture alternately with flour mixture.
7. Spoon batter into muffin pan, filling two-thirds full.
8. Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
9. Cool on wire rack 10 minutes.
10. Remove from pan; cool completely.
11. In large bowl, beat all frosting ingredients at medium speed until stiff-peaks form.
12. Spread each cupcake with frosting; sprinkle with coconut.
13. Refrigerate until ready to serve.
Title: Gluten Free Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1/2 rolled oats
- 1/2 white sugar
- 1/4 dark brown sugar
- 1/4 vanilla extract
- 2 egg
- 1
Instructions:
1. Combine all ingredients. Put on non stick cookie sheet sprayed with (lightly Pam cooking spray) in cookie balls shapes as large or small as you want. Smash cookies with spoon till flat.
2. Bake at 325°F for 20 minutes.
Title: Shaker Lemon Meringue Pie
Ingredients:
- 1 sugar
- 4 1/2 flour
- 1/8 salt
- 2 fresh lemon rind
- 3 hot water
- 1 1/4 butter
- 2 lemon juice
- 1/4
- 9
Instructions:
1. Mix sugar, flour and salt.
2. Add water gradually,.
3. Beat egg yolks and add to sugar mixture.
4. Cook for 10 min on low stirring until thick.
5. Add butter, lemon juice, and rind.
6. Cook 2 minutes .
7. Cool.
8. Pour into baked pie shell.
9. Cover with meringue and brown.
10. Bake at 400* until meringue is brown.
Title: Griottines Creme Brulee
Ingredients:
- 100 sugar
- 65 cherries
- 500 vanilla bean
- 150 sugar
- 1
Instructions:
1. Preheat Oven to110C (gas mark ¼).
2. Pour the cream into a saucepan. Split the vanilla pod lengthwise and scrape the seeds into the cream. Chop the empty pod into pieces, and add to the cream.
3. Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
4. In a heatproof bowl, beat the sugar and egg yolks together until pale and fluffy. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened.
5. Strain the mixture through a fine sieve into a large jug and then use to fill six ramekins or crème brulee dishes to about two thirds full. Add approx 6-8 Griottines per ramekin.
6. Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides (this is called a bain marie).
7. Place the bain marie onto the centre shelf of the oven and bake for 1 hour and 30 minutes, or until the custards are just set but still a bit wobbly in the middle.
8. Remove the ramekins from the water and set aside to cool to room temperature.
9. Chill until needed.
10. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brulee, then caramelize with a blow torch or under the grill.
Title: Grand Ola-- Cookies Dipped in Chocolate Ganache
Ingredients:
- 8 butter
- 1 brown sugar
- 1 egg
- 1 vanilla
- 1 flour
- 2 granola cereal
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/2 walnuts
- 1/2 bittersweet chocolate chips
- 1/3 bittersweet chocolate chips
- 1/3
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter add brown sugar and stir till smooth.
3. Add vanilla and egg stir in to combine.
4. In a bowl combine flour, granola, baking soda, salt, cinnamon. Add to the butter mixture.
5. Stir in dried fruit, nuts, and chips.
6. Place on a two greased 14 x 16 inch cookie sheet pans. Making 20 large cookies. Be sure to keep them spread apart from each other. If need be used an other pan. These will spread out.
7. Bake for 12-15 minutes.
8. Meanwhile heat cream add chips and stir to blend and creamy.
9. Remove cookies from oven and let set 5 minutes before placing on racks to cool completely.
10. Dip generously one end of the cookie into ganache place on wax or a sil pad till harden or chill for quicker results or just eat it!
11. Do share the cookie with a loved one.
Title: Fresh Peach Cobbler (The Upside Down Version)
Ingredients:
- 4 fresh lemon juice
- 1 kosher salt
- 1 sugar
- 1/2 cinnamon
- 1 unsalted butter
- 1/2 all-purpose flour
- 1 sugar
- 1 baking powder
- 3 salt
- 1 milk
- 1
Instructions:
1. In a small saucepan, combine the peaches, lemon juice, cup of sugar, and pinch of salt and bring to a boil over high heat, stirring constantly. Remove from heat and add cinnamon and orange liquor. (Nutmeg is also good). If you do this ahead of time, make sure the fruit mixture is warm or room temp before proceeding.
2. Preheat oven to 375 degrees.
3. Pour the melted butter into a 13 by 9 by 2-inch baking dish.
4. In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
5. Pour the peaches over the batter but do not stir them together.
6. Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.
Title: Elana's Pear Clafoutis
Ingredients:
- 4 eggs
- 1/4 coconut cream
- 1/2 ghee
- 1/3 vanilla extract
- 1 ground cinnamon
- 1/3 sea salt
- 1/2 pears
- 1/4
- 4
Instructions:
1. Butter a 9.5 inch ceramic tart pan.
2. In a bowl whisk together eggs, nectar, cream, ghee and vanilla.
3. In another bowl stir together flour, cinnamon and salt.
4. Whisk dry ingredients into wet until smooth.
5. Arrange pears in a circle on the bottom of the tart pan.
6. Pour batter mixture over pears.
7. Bake at 325 degrees F for 45 - 55 minutes, until Clafoutis is set in the center and the top is golden.
8. Cool and enjoy!
Title: Pumpkin Crisp
Ingredients:
- 2 eggs
- 15 pumpkin
- 12 evaporated milk
- 1 sugar
- 1/8 salt
- 1 1/2 cinnamon
- 1 ground ginger
- 1 vanilla
- 1 margarine
- 1 1/4 butter
- 1
Instructions:
1. Preheat oven to 350*.
2. Mix first 8 ingredients together (eggs through vanilla).
3. Pour into ungreased 3 quart baking dish.
4. Sprinkle cake mix over top and drizzle with margarine.
5. Bake for 25 minutes; top with nuts and bake an additional 15 minutes.
6. Great topped with butter pecan ice cream or your favorite!
Title: Apple and Raspberry Crumble (Crisp)
Ingredients:
- 1 pie apples
- 250 frozen raspberries
- 1/2 brown sugar
- 1/2 oats
- 2/3 self raising flour
- 1/4 butter
- 1/2
Instructions:
1. Heat oven to 190c (350f).
2. Butter an 8 cup ovenproof dish.
3. Mix first three ingredients together and pour into dish.
4. Mix topping ingredients together rubbing in the butter with your fingertips as you do.
5. Pick up small amounts of the mix, then gently squeeze them together to give you clumps of mix. This makes for a nice texture on the top of the crumble.
6. Spread the clumps of mix over the pie.
7. Bake for about 30 minutes or until mix is bubbling around the edges of the topping and topping is golden brown.
8. Remove from oven and allow to cool for 15-20 minutes.
9. Serve with cream, ice cream or custard or all of these!
Title: Hot Banana Glory
Ingredients:
- 4 bananas
- 2
- 1/2
Instructions:
1. Preheat oven to 350.
2. Wrap unpeeled banana in aluminum foil and bake for 30 minutes.
3. Carefully unwrap and peel banana; transfer to serving plate.
4. Sprinkle with cinnamon sugar.
5. Top with whip cream.
Title: Vanilla Cake
Ingredients:
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 3/4 dry sweetener
- 3/4 soymilk
- 2 vanilla extract
- 1/4 egg substitute
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the flour, baking powder, and salt.
3. Add the sweetener, milk, vanilla, oil, and egg replacer and mix together gently until just mixed.
4. Pour into a lightly oiled cake pan and bake for 25-30 minutes.
5. Check with a knife to see if done.
6. When cooled, ice and serve.
Title: Earl Grey Pound Cake With Lemon Curd
Ingredients:
- 1 1/2 butter
- 6 eggs
- 1 1/2 sour cream
- 3 1/3 all-purpose flour
- 4 baking powder
- 1 1/2 salt
- 1/2 baking soda
- 1/4 granulated sugar
- 1 1/2 vanilla
- 1 1/2
Instructions:
1. Let the butter, eggs, and sour cream stand at room temperature for 30 minutes.
2. Preheat oven to 350 degrees F. Grease and flour 12 individual fluted tube pans; set aside.
3. In a large bowl combine flour, ground tea leaves, baking powder, salt, and soda; set aside.
4. In a very large mixing bowl beat butter with an electric mixer on medium-high speed for 1 to 2 minutes.
5. Add granulated sugar; continue beating 5 minutes.
6. Beat in the eggs, 1 at a time, scraping sides of bowl after each addition.
7. Beat in vanilla (Mixture may appear curdled).
8. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined.
9. Spoon batter into prepared pans, filling two-thirds full.
10. Bake 25 minutes or until pick inserted near center comes out clean.
11. Cool in pans on racks 10 minutes.
12. Remove; cool on racks.
13. TO FINISH:
14. Split cakes in half. Place tops on plates upside down; spread with curd.
15. Add bottoms to creat a proper looking bundt cake.
16. Sprinkle powdered sugar.
17. *TIP:
18. For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags) or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons.).
Title: Dutch Apple Cake Dessert
Ingredients:
- 2 eggs
- 175 white sugar
- 1/2 vanilla extract
- 85 butter
- 75 milk
- 125 plain flour
- 1/2 ground cinnamon
- 1 baking powder
- 2 cooking apples
Instructions:
1. Preheat the oven to 200c/390f/gas mark 6. Line a cake tin with greaseproof paper.
2. Using a whisk (electric or manual), whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse like and the whisk leaves a figure of eight pattern.
3. Melt the butter in a saucepan with the milk, then pour onto the egg and sugar mixture, whisking all the time. Sift the flour, cinnamon and baking powder and fold carefully into the mixture so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
4. Arrange the apple slices over the batter (they will sink during cooking). Sprinkle over a tablespoon of sugar and bake in the oven for 10 minutes, then reduce the oven temperature to 180c/350f/gas mark 4 and bake for a further 20-25 minutes or until well risen or goldne brown.
5. Remove the cake from the oven and allow to cool a little. Serve warm with double cream. Any left overs can be eaten cold or can be warmed in the microwave well, just for a few seconds.
Title: Passion Fruit and Mango Creme Brulee
Ingredients:
- 1 1/2 heavy cream
- 1/2 vanilla
- 1/8 Flavored Sugar or Splenda
- 4 mango
- 1/2 light brown sugar
- 1/4
- 1/2
Instructions:
1. Preheat the oven to 300 degrees F.
2. In a medium saucepan, heat the cream, milk, and vanilla over medium heat, stirring occasionally, just until it comes to a boil.
3. Immediately turn off the heat and set aside to infuse at least 15 minutes.
4. In a large bowl, whisk the egg yolks with the granulated sugar.
5. Whisking constantly, gradually pour in the hot cream mixture.
6. Whisk in the passion fruit and mango puree.
7. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.
8. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes.
9. The custard should"shimmy" a bit when you shake the pan; it will firm up more as it cools.
10. Remove from the water bath and let cool 15 minutes.
11. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
12. Refrigerate at least 4 hours, and up to 24 hours.
13. When ready to serve, preheat a broiler to very hot (or use a kitchen torch).
14. Uncover the chilled custards.
15. Pour as much coarse sugar as will fit onto the top of 1 of the custards.
16. Pour off the remaining sugar onto the next custard.
17. Repeat until all the custards are coated.
18. Discard any remaining sugar.
19. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes.
20. Let cool 1 minute before serving.
Title: Honey & Rye Cake
Ingredients:
- 1 all-purpose flour
- 1 honey
- 2/3 granulated sugar
- 1/3 canola oil
- 1/4 baking soda
- 2 ground cinnamon
- 1 ground nutmeg
- 1/2 salt
- 1/2 ground ginger
- 1/4 eggs
- 2 water
- 1/4
Instructions:
1. Preheat oven to 275 F and grease& flour a square 8"x8" cake tin.
2. Using a mixer on low speed, beat together all ingredients until well mixed, scraping down sides of the bowl as needed.
3. Scrape into the pan and bake for about 75 minutes, or until a toothpick tests clean.
4. Let cool completely in the pan.
5. Cut into 14 small slices.