lumicero/recipes-ing2inst huggingface dataset:
Title: Maple Grandfathers (Grands-Peres a L’erable)
Ingredients:
- 1/2 sugar
- 2 baking powder
- 1/2 salt
- 1 1/2 flour
- 1/4 shortening
- 1 milk
- 1 1/2 maple syrup
- 1 water
Instructions:
1. Preparation of the grandfathers : Mix sugar, baking powder, salt and flour. Incorporate shortening. Add milk and mix until the dough is homogeneous.
2. Syrup preparation : In a big casserole, bring to boil the maple syrup and water. With an ice cream spoon, do balls with the dough and put in the casserole. Cover and let simmer for 15 minutes but don’t remove the cover during the cooking time.
Title: Lemon (Or Lime) Cornmeal Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 yellow cornmeal
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 3/4 sugar
- 1 unsalted butter
- 1 lemon zest
- 1/4 lemon juice
- 4 eggs
- 1 buttermilk
- 1 sugar
- 1/3 lemon juice
Instructions:
1. Heat oven to 325°F
2. Spray cooking spray into a 12 cup Bundt pan.
3. Mix together flour, cornmeal, salt, baking powder, and baking soda, set aside.
4. In medium bowl, beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy.
5. Beat in the eggs one at a time, until well-blended.
6. With mixer on low, alternate adding flour mixture and buttermilk until the batter is smooth.
7. Scrape into the prepared Bundt pan; level the top with a spatula.
8. Bake 55-65 minutes until a wooden pick inserted in the cake comes out clean.
9. Cool cake in pan on wire rack for 5 minutes.
10. Meanwhile, whisk glaze ingredients in a small bowl (sugar may not be dissolved all the way).
11. Invert cake from pan to plate.
12. Brush glaze all over hot cake (sugar crystals will be evident).
13. Let cake rest several hours before serving.
14. Store cake at room temperature up to 4 days.
15. Sprinkle with powdered sugar or serve with blueberry or strawberry preserves.
16. Enjoy!
Title: Fresh Mincemeat
Ingredients:
- 2 apples
- 1 lemon
- 4 raisins
- 3/4 brown sugar
- 1 3/4 brandy
- 1/2 orange marmalade
- 1/2 ground ginger
- 1/2 ground cinnamon
- 1/2 ground allspice
- 1/2 ground nutmeg
- 1
Instructions:
1. Core apples but do not peel. Chop into small (1/4") chunks. Place into a large bowl.
2. Grate peel of lemon and squeeze out juice. Stir peel and juice with apples.
3. Stir remaining ingredients into apple mixture until well blended.
4. Cover and refrigerate overnight or 24 hours before using. Mincemeat keeps well in refrigerator for up to a month. Excellent for pies and tarts and other recipes calling for mincemeat.
Title: Lemon Snowball Cookies
Ingredients:
- 1/2 butter
- 2/3 sugar
- 1 egg
- 1/4 fresh lemon juice
- 1 lemon zest
- 1 3/4 flour
- 1/4 baking soda
- 1/4 cream of tartar
- 1/4 salt
- 1/2 icing sugar
Instructions:
1. Set oven to 350°.
2. In a mixing bowl; cream butter, sugar and egg until blended.
3. Add lemon juice and zest.
4. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture; add in the almonds.
5. Cover, and refrigerate the dough for 2 hours or overnight.
6. Roll into 1-inch balls.
7. Place on ungreased baking sheets.
8. Bake for 10-12 minutes, or until bottoms are lightly browned (the cookies will not brown on top).
9. Remove immediately to wire racks; cool 5 minutes, then roll in icing sugar.
Title: Yan's Sweet Rice Dumplings
Ingredients:
- 1/4 chunky peanut butter
- 2 unsalted peanuts
- 2 brown sugar
- 1 1/2 glutinous-rice flour
- 1/3 boiling water
- 5 cold water
- 2/3 water
- 1/2 chunky peanut butter
- 2 brown sugar
Instructions:
1. Combine filling in a bowl. Mix well and set aside.
2. Measure rice flour into a bowl. Make a well in the center of the flour and pour boiling water into it. Mix well with a fork until evenly moistened.
3. Add cold water and stir, adding a few more drops if necessary, until dough forms a ball.
4. On a lightly floured surface, knead dough for 5 minutes until smooth and shiny. Cover with a damp cloth and let rest 10 minutes.
5. Roll dough into an 18 inch long cylinder. Cut cylinder crosswise into 3/4 inch pieces. Dust palms with rice flour and roll each piece into a ball.
6. To shape each dumpling -- flatten a ball dough with a rolling pin to make a 2 1/2 inch circle; keep remaining dough covered to keep from drying.
7. Place 1/2 tsp filling in center of circle. Gather and pinches edges at the top to seal securely. Roll carefully between your palms to form a round ball. Cover filled dumpling with a damp cloth and repeat to fill remaining dumplings.
8. Cooking:
9. In a large pot of boiling water, cook dumplings, stirring occasionally, for 5 minutes or until dumplings float to the surface. Lift out dumpling with a slotted spoon and place in a colander to drain.
10. Combine sauce ingredients in a small sauce pan. Bring to a boil over medium heat, stirring until smooth.
11. Pour sauce onto a platter and place dumplings on top of sauce. Serve hot.
Title: Grandmother's Sugar Cake
Ingredients:
- 1 1/4 flour
- 1 baking powder
- 3 eggs
- 1 sugar
- 1 lemon rind
- 1 lemon juice
- 1 water
- 3/4 oleo
Instructions:
1. Grease 6 cup Fluted Tube pan.
2. Sprinkle entire surface with bread crumbs, shake off excess.
3. Melt oleo over low heat set aside, cool to room temperature.
4. Sift flour and baking powder together.
5. Beat eggs and sugar until sugar is completely dissolved, batter is light and fluffy.
6. Add Lemon rind, lemon juice, water and oleo.
7. Blend well.
8. Fold in sifted ingredients in four parts, mixing carefully.
9. Blend for short time only.
10. Pour into pan.
11. Bake in 350 degree oven 40 minutes or until cake pulls from sides of pan.
12. Let cool some before removing from pan.
Title: Bonzo Cake
Ingredients:
- 1 margarine
- 1/2 cake flour
- 1 1/3 granulated sugar
- 1/3 eggs
- 2 vanilla extract
- 3 cream cheese
- 1 granulated sugar
- 25 eggs
- 1 1/3 vanilla extract
- 5 granulated sugar
- 1
- 14
- 1 1/2
- 9
- 1/2
Instructions:
1. For the brownie: Grease a 10-inch springform pan. Preheat oven to 300 degrees.
2. In a small saucepan over medium-low heat, melt margarine. Add chocolate morsels, stirring often.
3. In a large mixing bowl, combine flour, cocoa, sugar, eggs and vanilla; mix well.
4. Pour chocolate mixture into flour mixture. Scrape bowl to get chocolate off sides and bottom of bowl. Mix well.
5. Pour batter into prepared pan. Bake 1 hour. Remove from oven and let cool to room temperature.
6. For the cheesecake: Bring cream cheese to room temperature. (When ready to add cheesecake layer to cooled brownie layer, preheat oven to 300 degrees.)
7. In a mixing bowl, combine the cream cheese and sugar. Add eggs and vanilla. Pour mixture over cooled brownie layer and bake, checking after 45 minutes. If it is still liquid, continue baking up to 15 minutes until set. Remove and set aside to cool.
8. For the chocolate mousse: Melt chocolate in a double boiler and keep warm.
9. Whip cream and set aside. Beat egg yolks until volume has doubled. Add sugar and hot melted chocolate at medium speed. Immediately fold in whipped cream.
10. Spread chocolate mousse over cooled cheesecake.
11. Chill at least 2 hours before serving.
Title: Mint Cucumbers
Ingredients:
- 2 cucumbers
- 1/8 Splenda granular
- 1 mint
Instructions:
1. Combine cucumber slices with splenda.
2. Let rest for 5 minutes.
3. Slice mint and toss with cucumbers.
4. serve.
5. Also good served with watermellon.
Title: Christmas Cake (Diabetic)
Ingredients:
- 500 brandy
- 100 eggs
- 125 self-raising flour
- 3 plain flour
- 140 cocoa powder
- 160 mixed spice
- 160 cinnamon
- 40 icing sugar
- 2
- 1
- 24
- 1
Instructions:
1. Put the dried fruit, cherries and brandy in a large bowl and stir well to combine and set aside overnight to marinate.
2. Preheat oven to 140C (fan forced) or 150C conventional.
3. Spray a 18cm (base measurement) square cake pan with cooking spray and then line base and sides with 2 layers of baking/parchment paper, allowing paper to reach 5 cm above the top.
4. Place oven rack so top of pan is positioned in the centre of the oven.
5. Put eggs , apple puree and spread in a medium bowl and whisk well together and then add to the fruit mixture and mix until well combined.
6. Sift flours, cocoa powder, mixed spice and cinnamon into a small bowl, returning any husks from the sieve to the bowl.
7. Add flour mixture to the fruit mixture and mix until well combined.
8. Spoon mixture into the prepared cake pan pressing firmly into corners with the back of a spoon and smooth surface.
9. Drop or tap cake pan onto the bench a few times to settle the mix and then push almonds lightly into the top of the cake in the pattern of your choice.
10. Cover the cake pan with a piece of foil and bake for 1 hour, remove the foil and bake for a further 1 1/4 to 1 1/2 hours or until a skewer inserted into centre of the cake comes out clean and the cake is firm to the touch in the middle.
11. Trim the overhanging baking paper and then wrap cake , still in the cake pan in 2 clean tea towels to keep it moist as it cools.
12. Set aside overnight to cool completely.
13. Remove from pan and dust with icing sugar if you like to serve.
14. You can chop the fruit in a food processor, using the pulse button.
15. This cake will keep for up to 1 month in an airtight container.
Title: Bob's Pina Colada Cookies
Ingredients:
- 1 butter
- 2 eggs
- 1 vanilla
- 1 whole wheat flour
- 2 baking soda
- 1 rolled oats
- 3 crushed pineapple
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter in a bowl. Add eggs and vanilla. Mix well.
3. Add defrosted pineapple juice and mix.
4. In another bowl combine flour and baking soda. Add to liquid mixture. Mix well.
5. Stir in oats, coconut and pineapple, then mix well.
6. Drop by rounded tablespoons on ungreased cookie sheet and bake for 10-12 minutes until light golden brown.
7. Cool one minute on cookie sheet then transfer to cooling rack to complete cooling.
8. Store in air-tight container.
Title: Australian Marshmallow Pavlova Slice
Ingredients:
- 4 sugar
- 1 vanilla
- 1/2 white vinegar
- 1 strawberries
- 1 1/4 bananas
- 1 1/2 lemon juice
- 2 kiwi fruits
- 2 passion fruit
- 2
- 1
- 2
Instructions:
1. Beat egg whites until soft peaks form, gradually add sugar, beating well after each addition until all sugar is dissolved. Add vanilla and vinegar, beat further 1 minute. Spread meringue into buttered, wax-paper lined 11" x 7" pan which has been lightly floured. Bring paper over sides of pan so it is easy to remove slice when cooked. Bake at 300F for 45 minutes or until meringue is crisp and has a hard shell.
2. Lift out carefully on to wire rack to cool. (You will notice the top of the pavlova has fallen slightly, giving room for the topping.) Trim edges with sharp knife.
3. Beat the cream until soft peaks form, spread cream over top of meringue. Peel bananas, cut into diagonal slices, put into the lemon juice to keep their colour. Hull strawberries, cut in half. Peel kiwi fruit, cut into slices. Remove pulp from passionfruit.
4. Heat strawberry jam in small saucepan, push through sieve to remove seeds, brush jam over strawberry halves to give a glaze.
5. Arrange banana slices, strawberries and kiwi fruit decoratively on top of pavlova, spoon passionfruit pulp over bananas. Whip remaining cream, pipe decoratively around edge of pavlova.
Title: Soft & Chewy Chocolate-Peanut Butter Cookies
Ingredients:
- 1 Philadelphia Cream Cheese
- 4 peanut butter
- 1/2 egg
- 1
Instructions:
1. Preheat oven to 375 degrees. Place all ingredients in large bow. Beat with electric mixer on low speed for 2 minutes. Beat on medium speed an additional 2 minutes.
2. Shape into 1 inch balls. Place 2 inches apart, on baking sheets. Flatten each ball, in cris-cross pattern, with tines of fork dipped in sugar.
3. Bake 7-8 minutes. or until edges of cookies are set.
4. Cool 2 minutes on baking sheets. Remove to wire racks; cool completely.
Title: Reduced-Carb Apple Crisp
Ingredients:
- 4 sliced apples
- 1 butter
- 3/4 Splenda Sugar Blend for Baking
- 1 cinnamon
- 1 salt
- 1 butter
- 1/3
Instructions:
1. Butter baking dish.
2. Place 4 cups sliced apples in buttered dish.
3. Mix remaining ingredients; sprinkle mixture over apples.
4. Bake at 350, 40 minutes.
Title: Grandma's Sesame Seed Cookies
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1/2 salt
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla
- sesame seeds
Instructions:
1. Cream butter and sugar.
2. Add beaten egg.
3. Add dry ingredients.
4. Chill if necessary.
5. Roll into balls.
6. Roll balls in sesame seeds.
7. Do not press down balls.
8. Bake 350 for 8 to 10 minute.
Title: Tropical Coconut Cake (Aka Better Than Sex Vers.1000)
Ingredients:
- 1 water
- 1 eggs
- 1/3 coconut cream
- 3 crushed pineapple
- 1 Cool Whip
- 1
Instructions:
1. Bake cake according to directions.
2. Mix coconut cream & condensed milk together.
3. When cake is cooked, punch holes in cake with skewer or chop stick.
4. Slowly pour coconut cream mixture over still warm cake and into holes all over cake.
5. Pour undrained pineapple over the cake. Refrigerate until cold.
6. Mix Dairy Whip and shredded coconut together and spread over cake.
7. Refrigerate overnight, keep cold until ready to serve.
8. You can substitute any yellow cake mix for the vanilla cake mix.
Title: Flambeed Morello Cherries
Ingredients:
- 1 butter
- 19 cherries
- 1 bing cherries
- 2 sugar
- dark rum
Instructions:
1. melt the butter in a skillet.
2. Saute the cherries and sugar in the butter over high heat for 2 minutes.
3. add the rum and flambe immediately. Reduce for 1 minute.
4. Serve hot over ice-cream.
Title: The Best Pound Cake
Ingredients:
- 2 flour
- 2 powdered sugar
- 1 1/2 butter
- 6 eggs
- 1 vanilla
Instructions:
1. PREHEAT oven to 350º.
2. Mix powdered sugar and butter together until a crumbly mixture is formed.
3. Add eggs, one at a time beating well until fluffy.
4. Beat in vanilla.
5. Slowly add in flour.
6. Pour into a greased bundt pan or a bread pan and bake at 350º for 45 min.
7. Check after 35 min.
Title: Chocolate Brownie Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 1/2 sweetened condensed milk
- 1 chocolate
- 1
Instructions:
1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Title: Arroz Con Leche Ideal
Ingredients:
- 1 rice
- 4 water
- 2 cinnamon sticks
- 2 evaporated milk
- 1 sweetened condensed milk
- 1/2 raisins
- 2 vanilla
Instructions:
1. Place rice, cinammon sticks and water in a pan and cook for 30 minutes at medium heat or until rice is soft.
2. Add evaporated milk and condensed milk, mix to combine and continue simmering for ten minutes, stirring occasionally.
3. Add raisins (and vanilla, if using), stir to combine and simmer for 5 minutes more then remove from heat.
4. Remove cinammon sticks, scoop into a serving dish or individual ramekins and let cool.
5. Sprinkle with ground cinammon before serving.
Title: Vanilla Chip Cake
Ingredients:
- 1 instant vanilla pudding
- 1 sour cream
- 1 water
- 1/2 eggs
- 1/2
- 4
- 1
Instructions:
1. Place all ingredients except for chocolate chips into a large bowl.
2. Beat with an electric mixer on low until all is moistneed.
3. Beat on medium until batter is thick and uniform.
4. Fold in chocolate chips.
5. Pour batter into a 12 cup Bundt pan that has been greased and floured.
6. Bake at 350 for 50 minutes.
7. Cake is done when a toothpick is inserted and comes out clean--it might need a few more minutes in the oven,.
Title: Supernatural Brownies
Ingredients:
- 16 margarine
- 8 eggs
- 4 salt
- 1/2 granulated sugar
- 1 brown sugar
- 1 vanilla extract
- 3 all-purpose flour
- 1
- 1/4
Instructions:
1. Set a rack at the middle level of the oven and preheat to 350 degrees.
2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.
3. Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.
4. Pour batter into prepared pan and spread evenly. Bake for about 30 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day.
5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
Title: Championship Chocolate Bars
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 light brown sugar
- 1/2 butter
- 2 margarine
- 1 sweetened condensed milk
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Heat oven to 350°F.
2. Stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly.
3. Stir in 1/2 cup chocolate chips; press mixture on bottom of ungreased 13x9x2" baking pan.
4. Bake 15 minutes.
5. Combine sweetened condensed milk, egg and vanilla in large bowl.
6. Stir in remaining 1-1/2 cups chocolate chips and nuts.
7. Spread evenly over hot baked crust.
8. Bake 25 minutes or until golden brown.
9. Cool completely in pan over wire rack.
10. Cut into bars.
11. Enjoy!
Title: Holiday Crescents
Ingredients:
- 2 cream cheese
- 1 butter
- 2 all-purpose flour
- 2 pecans
- 2/3 brown sugar
- 1/2 cinnamon
- 1/8 nutmeg
- 3 vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl beat cream cheese with electric mixer until smooth. Add butter, beat until smooth. Add flour and beat until combined. cover and chill 2 hours or until easy to handle.
3. Meanwhile, in small mixing bowl combine pecans, brown sugar, cinnamon, nutmeg, egg whites and vanilla.
4. Divide dough into 18 portions. Roll each portion into 5 inch square or circle. Spoon a rounded tablespoon of nut mixture in a 1/2 inch band about 1 inch from the edge of dough, roll up. Form into horseshoe shape and pinch ends together to seal. Place cookies on ungreased cookie sheets. Bake 25 minutes or until light brown. Remove to wire racks and cool Roll cookies in powdered sugar.
Title: Instant Pot Bread Pudding
Ingredients:
- 12 raisins
- 1/2 pecans
- 1/2 half-and-half
- 2 heavy cream
- 1/2 granulated sugar
- 2/3 light brown sugar
- 1/4 eggs
- 3 vanilla extract
- 2 ground cinnamon
- 1 salt
- 2 unsalted butter
- 1/2 unsalted butter
- 4 light brown sugar
- 6 heavy cream
- 2/3 vanilla extract
- 1/3 salt
- 2
- 1/2
Instructions:
1. In a large bowl, toss together the bread, raisins and pecans until evenly combined. In a separate bowl, whisk together the half and half, cream, both sugars, eggs, egg yolks, vanilla, cinnamon, salt and butter. Pour over the bread mixture and stir until evenly combined. Transfer to a greased 7-inch round casserole or soufflé dish, pressing down firmly. Grease a piece of foil with cooking spray and cover the bread pudding tightly with the foil, greased side down.
2. Place a wire trivet inside of a 6-quart or large Instant Pot and pour in 1 ½ cups of water. Carefully place the bread pudding inside, lock the lid and set the valve to seal. Pressure cook on high for 42 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual pressure. Carefully unlock the lid, lift out the bread pudding and set aside.
3. Remove the trivet and pour out the water. Return the bowl to the Instant Pot and press the sauté button on low. Add the butter and allow to melt. Whisk in the sugar and cook until it has dissolved. Pour in the cream, bourbon, vanilla and salt and cook, stirring constantly, until the mixture thickens and begins to bubble. Turn off the machine. Serve the bread pudding warm by scooping it into bowls and drizzling the sauce over it.
Title: Gone to Heaven Chocolate Pie
Ingredients:
- 9 sugar
- 2/3 cornstarch
- 1/3 salt
- 1/2 soymilk
- 4 margarine
- 3 vanilla extract
- 2 chocolate chips
- 1
- 12
Instructions:
1. Bake pie shell; cool.
2. Stir together sugar, cornstarch and salt in 2 quart saucepan.
3. Combine egg yolks and milk in container with pouring spout.
4. Gradually blend milk mixture into sugar mixture.
5. Cook over medium heat, stirring constantly, until mixture comes to a boil.
6. Boil and stir 1 minute.
7. Remove from heat; stir in butter and vanilla.
8. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended.
9. Pour into prepared pie shell; press plastic wrap onto filling.
10. Cool.
11. Refrigerate several hours or until chilled and firm.
12. Garnish with whipped topping and remaining chocolate chips, if desired.
Title: Coconut Cupcakes
Ingredients:
- 2 1/2 unsifted flour
- 2 unsifted flour
- 1/2 baking soda
- 3/4 salt
- 3/4 nutmeg
- 12 unsalted butter
- 1 1/2 eggs
- 3 vanilla extract
- 2 1/2 sour cream
- 3/4 sweetened flaked coconut
- 1 cream cheese
- 12 unsalted butter
- 5 vanilla extract
- 2 1/2 heavy cream
- 3 coconut milk
- 1/8 nutmeg
- 5 1/2 confectioners' sugar
- 1 1/2 sweetened flaked coconut
Instructions:
1. Cupcakes:
2. Preheat the oven to 350 degrees. Line 2 standard 12 cup muffin tins with paper cupcake liners.
3. Sift together the flour, baking soda, salt and nutmeg on a sheet of wax paper.
4. Beat butter on medium speed for 3 minutes. Add half of the sugar and beat for 1 minute; add the remaining sugar and beat for 2 minutes. Scrape down the sides of the bowl.
5. Add the eggs, one at a time, beating on medium speed for 45 seconds each time, then add the vanilla. Stop to scrape down the sides of the bowl as needed.
6. Reduce the speed to low. Alternately add the sifted mixture in 3 additions and the sour cream in 2 additions, beginning and ending with the sifted mixture. The batter will be smooth and moderately thick. Add the coconut, beating on low until incorporated.
7. Divide the batter among the cupcake liners, filling them slightly more than half full. Bake for 18 minutes (start checking at 15 minutes) or until the cupcakes have risen and completely set. A wooden toothpick inserted in the center of a baked cupcake will withdraw with a few moist crumbs attached.
8. Cool the cupcakes in the pans on a wire rack for 15 minutes, then transfer the cupcakes to the wire racks to cool completely.
9. Frosting:
10. Combine the cream cheese and butter and beat on medium speed for 1 minute, until creamy and well incorporated.
11. Add the vanilla extract, heavy cream and nutmeg; beat to combine, stopping to scrape down the bowl as needed. Reduce the speed to low; add the confectioners' sugar in 3 additions, beating between additions until thoroughly combined.
12. Use a flexible palette knife to spread the frosting as thickly as possible on top of the cooled cupcakes, creating a generous 1-2 inch cap on top. Sprinkle the frosted surfaces of the cupcakes with the coconut.
Title: Bread Fruit Pudding (Featured Recipe the Olive Garden)
Ingredients:
- 3 milk
- 1 eggs
- 4 heavy cream
- 1 salt
- 1 sugar
- 1/2 lemon, zest of
- 1 all-purpose flour
- 2 cornmeal
- 2 apples
- 2 pear
- 1 red seedless grapes
- 1/2 raisins
- 1/4 butter
- 2 fresh rosemary
- 2 sugar
- 1 olive oil
Instructions:
1. Pre-heat oven to 350ºF.
2. PUDDING PREPARATION.
3. SOAK bread in milk for 2 minutes until evenly saturated.
4. BLEND eggs, cream, salt, sugar, lemon zest, flour and cornmeal. Add apples, pear, grapes and raisins.
5. COAT a 10 - 12 inch baking pan generously with butter. Add bread mixture to pan, spreading out evenly to the edges. Top with fruit batter mixture, spreading out evenly. Sprinkle with rosemary, sugar and drizzle with olive oil.
6. BAKE for approximately one hour or until knife inserted in center comes out clean.
7. PLATING SUGGESTION.
8. Serve the pudding warm with ice cream.
9. Garnish with rosemary sprig.
10. VARIATIONS.
11. Drizzle with caramel sauce.
12. Bake in individual baking cups.
13. Use melted vanilla ice cream for vanilla sauce.
14. Add 1 tablespoons cinnamon to recipe.