lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry Streusel Tart
Ingredients:
- 1 3/4 half-and-half cream
- 1/3 sugar
- 4 cornstarch
- 4 unsalted butter
- 1 kirsch
- 1 -2 Chambord raspberry liquor
- 1 vanilla extract
- 1 fresh raspberry
- 1 water
- 1/2
- 1 -2
Instructions:
1. Heat oven to 375°.
2. Prebake crust for 10 minutes in preheated oven. Allow to cool before filling.
3. Heat half & half in a 2 quart sauce pan over medium heat to just below a boil.
4. Combine sugar and cornstarch in a bowl, set aside.
5. Whisk egg yolks in a bowl until slightly thickened.
6. Whisk sugar & cornstarch into eggs; SLOWLY whisk in scalded half & half into sugar & egg mixture.
7. Pour mixture into saucepan.
8. Heat over low heat, stirring constantly until mixture begins to thicken and heats to boil, about 8 minutes; simmer one minute longer.
9. Remove from heat; add butter, liquor and vanilla.
10. Cover with buttered plastic wrap or pan lid and let cool for 10 minutes. *Can transfer to a bowl and cover with plastic wrap.
11. Spread custard in pre-baked crust; bake until set, 20-25 minutes. Cool completely on a wire rack.
12. Glaze: Heat 2/3 C seedless raspberry all-fruit preserves and 1-2 T water until boiling. Carefully, brush top with half of glaze.
13. Set raspberries in glaze, "point up". Drizzle remaining glaze over berries,.
14. Chill tart uncovered for at least 2 hours before serving.
Title: Passover Brownies
Ingredients:
- 4 eggs
- 1/3 matzo meal
- 1/4 instant coffee
- 1 lemon juice
- 1 walnuts
- 1 orange marmalade
- 2 salt
- 1 sugar
- 1/2
Instructions:
1. Beat egg white stiff.
2. Add half of the sugar and coffee and put aside.
3. Beat egg yolks, add other half the sugar, and lemon juice, marmalade and meal. Combine mixtures and on lowest speed of mixer, add rest of ingredients, except the nuts, just until well mixed. DO NOT OVERBEAT.
4. Fold in nuts by hand.
5. Pour into 13 X 9 inch greased pan. Bake at 350° about 30 minutes.
Title: Swans Down Orange Coconut Cake
Ingredients:
- 2 1/2 self rising flour
- 1 1/2 sugar
- 3/4 butter
- 1 vanilla
- 1/2 milk
- 3/4 eggs
- 3 sweetened flaked coconut
- 1 sugar
- 2 salt
- 1 1/2 water
- 1 corn syrup
- 1/3 vanilla extract
- 2
- 1
Instructions:
1. CAKE:
2. Preheat oven to 350-degrees F --
3. Sift cake flour with sugar.
4. In a separate bowl, stir butter and orange rind to soften. Add flour mixture and milk. Mix to dampen flour; beat for 2 minutes at medium speed of an electric mixer or 300 strokes by hand.
5. Add eggs and beat one minute longer with mixer or 150 strokes by hand.
6. Stir in coconut.
7. Pour into grease and floured tube pan.
8. Bake for 20 - 25 minutes or until cake tests done.
9. Remove from oven and let cool. Remove from pan and invert onto serving platter.
10. When cooled completely, frost with Fluffy Orange Frosting.
11. FLUFFY ORANGE FROSTING:
12. Mix egg whites, sugar, salt, water and corn syrup in top of a double boiler.
13. Beat over simmering water (being careful that water doesn't touch bottom of bowl your ingredients are in) an elextric beater or rotary beater. Beat until frosting stands in stiff peaks.
14. Remove bowl from water.
15. Add vanilla and orange extracts. Tint if desired with food coloring to bring out the "orangie-ness".
Title: Ginger Cookies
Ingredients:
- 2 flour
- 1 ground ginger
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1 ground cinnamon
- 2 baking soda
- 1/2 salt
- 3/4 butter
- 1 sugar
- 1 egg
- 1/4 molasses
Instructions:
1. Preheat oven to 325 degrees.
2. Combine flour, spices, baking soda, salt and sift (if desired.) Set aside.
3. Cream butter and add sugar gradually. Beat until light and fluffy.
4. Beat in egg and molasses.
5. Add flour mixture (1/3 amount at a time) and mix well.
6. Roll into walnut-size balls. Roll in sugar and place on baking sheet, 2 inches apart.
7. Bake for 9-12 minutes or until tops are slightly rounded and crackly.
Title: Apricot-Blackberry Cobbler
Ingredients:
- 2 1/4 - 2 1/2 apricots
- 10 -12 blackberries
- 1 sugar
- 1/4 quick-cooking tapioca
- 2 unsalted butter
- 1 1/2 all-purpose flour
- 2 sugar
- 2 baking powder
- 1/2 salt
- 6 unsalted butter
- 1/2 vanilla ice cream
- 1 frozen yogurt
Instructions:
1. For Fruit: Preheat oven to 375°F Butter 8x8x2-inch glass baking dish.
2. Combine apricots, berries, sugar and tapioca in large bowl; toss gently to blend.
3. Let stand 15 minutes, tossing fruit occasionally.
4. Transfer fruit mixture to prepared dish.
5. Dot with butter.
6. Bake until fruit is tender and juices bubble thickly, about 50 minutes.
7. Cool completely in dish.
8. (Can be made 4 hours ahead. Let stand at room temperature.).
9. For Biscuit Topping: Preheat oven to 400°F Combine flour, sugar, baking powder and salt in medium bowl;.
10. whisk to blend.
11. Add butter, rub in with fingertips until mixture resembles coarse meal.
12. Gradually add 1/2 cup cream, mixing with fork until moist clumps form.
13. Knead gently in bowl until dough holds together.
14. Roll out dough on lightly floured surface to 9x6" rectangle.
15. Cut dough lengthwise into 8 strips, each about 3/4 inch wide.
16. Arrange 4 strips in opposite direction, forming lattice.
17. Press ends of pastry strips firmly into fruit.
18. Brush dough with 1 tablespoon cream.
19. Bake cobbler until filling is heated through and lattice is golden brown, about 30 minutes.
20. Spoon warm cobbler into deep bowls; top with ice cream.
Title: Chocolate Walnut Ring
Ingredients:
- 1 3/4 self raising flour
- 1 bicarbonate of soda
- 1/2 cocoa powder
- 3/4 caster sugar
- 1/4 soft brown sugar
- 1 vanilla essence
- 2 eggs
- 1 buttermilk
- 1/2 milk
- 60 unsalted butter
- 1/3 walnuts
- 100 dark chocolate
- 1/3
Instructions:
1. PREHEAT OVEN to a moderate 180c.
2. Brush a deep 23cm (9inch) fluted ring tin with melted butter or oil.
3. Sift the flour, soda and cocoa into a large bowl; add the sugars.
4. Make a well in the centre.
5. Add combined vanilla essence, eggs, milks and butter to dry ingredients.
6. Using electric beaters, beat mixture on low 3 minutes or until moist.
7. Beat mixture on high 5 minutes or until smooth and increased in volume.
8. Fold in walnuts.
9. Pour mixture into prepared tin; smooth surface.
10. Bake at 35 minutes or until skewer comes out clean when inserted into the centre of cake.
11. Leave cake in tin for 10 minutes, turn onto a wire rack to cool.
12. To make chocolate sauce.
13. Combine chocolate and cream in a small pan.
14. Stir over low heat until chocolate melts and mixture is smooth.
15. Remove from heat, cool to room temperature.
16. Pour sauce over cake.
17. Decorate with two toned chocolate curls and icing sugar if desired.
Title: Rhubarb Crunch
Ingredients:
- 1 flour
- 3/4 rolled oats
- 1 brown sugar
- 1/2 margarine
- 1 cinnamon
- 4 rhubarb
- 1/2 sugar
- 2 cornstarch
- 1 water
- 1 vanilla
Instructions:
1. Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
2. Cover with chopped rhubarb.
3. Combine sugar, cornstarch, and water.
4. Cook until thick and clear in a small saucepan.
5. Remove from heat and add vanilla.
6. Pour over rhubarb. Top with remaining crumbs.
7. Bake at 350°F for 1 hour.
Title: Apple Cake With Toffee Crust
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 baking soda
- 1 1/4 granulated sugar
- 2 eggs
- 3 unsalted butter
- 2 heavy cream
- 1/2 light brown sugar
- 1/4 pure vanilla extract
- 1 granulated sugar
- 1 water
- 1 1/2 heavy cream
- 1/2 heavy cream
- 3/4 unsalted butter
- 2 brandy
- 2 unsalted butter
- 1 light brown sugar
- 2 cinnamon
- 2 water
- 3 vanilla ice cream
- 1/8
- 2
Instructions:
1. Make the cake: Preheat the oven to 325 degrees. Butter and flour a 9-inch springform tube pan. In a medium bowl, whisk the flour with the salt and baking soda. In a large bowl, whisk the oil with the granulated sugar. Whisk in the eggs one at a time. Add the dry ingredients and stir until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly.
2. Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring. Remove the toffee glaze from the heat and stir in the vanilla.
3. Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it seep into the cake, poking lightly with a toothpick. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up.
4. Meanwhile, make the toffee sauce: (This is optional, in my opinion.) In a medium saucepan, combine the sugar and water and bring to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat and quickly but carefully stir in the cream and butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the toffee sauce into a pitcher.
5. Make the caramelized apples: In a large skillet, melt the butter and the brown sugar. Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.
6. Slice the cake and serve with the caramelized apples, toffee sauce (opt.), and vanilla ice cream (opt.).
7. Make ahead: The unmolded cake can be stored in an airtight container overnight at room temperature. The toffee sauce can be refrigerated for up to 1 week; reheat gently before serving. The apples can be made up to 2 hours ahead and kept at room temperature.
Title: Oreo Cookie Brownies
Ingredients:
- 1 water
- 1/4 eggs
- 1/2 powdered sugar
- 2 milk
- 7
- 1/2
- 2 -4
Instructions:
1. Heat oven to 350°. Grease bottom only of 13x9 pan with shortening or spray bottom with cooking spray. Stir brownie mix, water, oil, and eggsin large bowl until well blended. Spread in pan. Sprinkle cookies over batter.
2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
3. Stir together powdered sugar and milk in small bown until smooth and thin enough to drizzle. Drizzle over brownies. Store, covered, at room temperature.
4. *Servings and yield depends on how big you cut your brownies*.
Title: Ma's Lemon Pudding Cake
Ingredients:
- 2 eggs
- 1/4 flour
- 1 sugar
- 1/4 salt
- 1/4 lemon juice
- 1 milk
Instructions:
1. Preheat oven to 350 degrees and grease a 1 qt baking dish.
2. Separate eggs and beat egg whites until stiff.
3. In separate bowl, whisk together flour, sugar and salt. Add lemon juice, egg yolks and milk and stir together.
4. Fold in beaten egg whites and pour into baking dish.
5. Set dish in pan of hot water 1" deep and bake for 50 minutes.
Title: Sugar cookie Icing-Also for Cakes
Ingredients:
- 1 powdered sugar
- 1/4 Crisco shortening
- 1/4 water
- 1 vanilla
- 1
Instructions:
1. Put all ingredients in large mixing bowl.
2. Mix on low speed til blended.
3. Turn on high and mix for 7 minutes.
4. Can use more water if to dry.
5. Can use more sugar if to wet.
Title: Coffee and Cream Oatmeal Cookies
Ingredients:
- 1 1/2 oats
- 1 flour
- 2 ground coffee
- 1/2 baking soda
- 1/2 kosher salt
- 3/4 unsalted butter
- 1 light brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 pure vanilla extract
- 2 white chocolate chips
- 3/4
Instructions:
1. Preheat the oven to 325*F. Melt the butter in a glass bowl. Let the melted butter sit for 10 minutes to cool.
2. In another bowl, whisk the oats, flour, coffee, baking soda, and salt together and set aside.
3. Add the sugars to the melted and cooled butter and mix by hand(a wooden spoon works well) until well blended. Add the egg, egg yolk and vanilla and mix well. Add the egg/flour mixture and stir until incorporated. It will be tough but not to tough to complete by hand.
4. Add the chocolate chips and stir. The dough will be stiff but still easy enough to mix by hand.
5. Chill the cookie dough at least 30 minutes, preferably 1 hour, or up to 24 hours.
6. To make jumbo cookies, use a large cookie scoop(2 3/4 oz.) to scoop the batter. Roll into a ball and repeat with the other dough.
7. For smaller cookies, just use a regular size cookie scoop, or portion into 1 inch balls.
8. Bake for 11-12 minutes(jumbo) or 10-11 minutes(regular sized). Allow the cookies to cool on the baking sheet; they will continue to cook a bit, so don't leave them in the oven too long(in fact, underbake them by a minute, they will set as they cool). Remove and cool completely on a wire rack.
Title: Pumpkin Upside-down Cake with Cranberry Pecan Topping
Ingredients:
- 6 unsalted butter
- 1 brown sugar
- 2 cranberries
- 1 pecans
- 2 eggs
- 1 1/2 pumpkin puree
- 3 applesauce
- 3 all-purpose flour
- 1 1/2 granulated sugar
- 1 baking powder
- 1 1/2 cinnamon
- 1 salt
- 1/2
Instructions:
1. Preheat oven to 350 degrees Line the bottom of a 9-inch square pan with parchment paper Mix the butter and brown sugar until smooth and pour into the pan Combine the cranberries and pecans and pour them over the brown sugar mixture In a bowl, beat the eggs and then add the pumpkin puree, oil, applesauce, flour, sugar, baking powder, cinnamon and salt Carefully spread the batter over the cranberry-pecan topping.
2. Bake until a toothpick comes out clean (about 40 minutes) Let cool for 10 minutes Run a knife around the edges, place a large plate or platter over the cake, and invert Remove the pan and carefully peel off parchmen.
Title: Tiramisu Cookies
Ingredients:
- 1 1/4 butter
- 1 1/2 caster sugar
- 1 egg
- 1 1/2 flour
- 1 2/3 mascarpone cheese
- 1 dark rum
- 1 1/2 instant coffee powder
- 1 light brown sugar
- 3 white chocolate
- 1 milk
- 2
Instructions:
1. For filling, place mascarpone cheese in mixing bowl.
2. Dissolve coffee in the rum.
3. Add coffee rum and brown sugar to the cheese.
4. Mix together well.
5. Cover with plastic wrap and chill until needed.
6. Preheat over to 400°.
7. Line 2-3 baking sheets with parchment paper.
8. For cookies, cream caster sugar and butter together until light and fluffy.
9. Add beaten egg and mix well.
10. Stir in the flour and mix thoroughly until well combined.
11. Place mixture into a pastry bag with a ½ inch plain nozzle attached, or you could us a heavy-duty plastic bag and snip off a bout ½ inch from 1 corner.
12. Pipe 28 small blobs onto the baking sheets, spacing slightly apart.
13. Cook for 6-8 minutes until firm in the center and just beginning to brown around the edges.
14. Remove from oven and set aside to cool.
15. To assemble, spread the filling over half of the cookies.
16. Top with the other halves.
17. Put chocolate and milk together into a small bowl and place over hot water.
18. DO NOT OVERHEAT.
19. When chocolate is melted stir vigorously to make a spreadable consistency.
20. Spread the topping over the cookies and sprinkle with grated crushed chocolate flakes.
Title: Blueberry Crumble Pockets (Cookies)
Ingredients:
- 3/4 butter
- 1/4 confectioners' sugar
- 1/4 salt
- 2 vanilla extract
- 1 all-purpose flour
- 1 1/2 blueberries
- 1 all-purpose flour
- 1 brown sugar
- 2 butter
- 3 salt
- 3 ground pecans
- 2 1/2
- 1/8
- 2
Instructions:
1. Make the crust dough: Cream the butter, sugar and salt until light and fluffy. Mix in the egg yolks and vanilla.
2. Gradually add the flour. Form the dough into two flattened disks, wrap it in plastic wrap, and refrigerate for 1 hour.
3. Preheat the oven to 325 degrees F. Butter 2 cookie sheets.
4. Once the dough is chilled, roll one disk on a floured work surface to 1/4 inch thick. Cut the dough into 3-inch circles with a ravioli cutter or cookie cutter. Place half of the circles on the cookie sheets 1 1/2 inches apart. Repeat with second disk.
5. Fill the cookies: (1 cup blueberry jam, 1 cup blueberries, 2 large egg whites, lightly beaten) Put 1 teaspoon blueberry jam and a few blueberries in the center of each circle on the cookie sheets. Top with the remaining circles. Press the top and bottom edges of the cookies together with your fingers or the tines of a fork. brush the tops with the egg whites.
6. Make the crumble topping: Mix the flour, brown sugar, butter, salt, and pecans until blended. Press onto the tops of the cookies. Bake for 12-15 minutes, until the edges are golden. Let cool for 5 minutes. Transfer to a rack to cool completely.
Title: Chunky Apple Pie Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 1/2 sugar substitute
- 1/2 egg substitute
- 1 vanilla extract
- 1 all-purpose flour
- 1 whole wheat flour
- 1 baking soda
- 1 salt
- 2 ground cinnamon
- 5 granny smith apples
Instructions:
1. stir together butter, sugars, egg substitute, and vanilla.
2. add everything else except apples and stir.
3. stir in apples and 1 cup pecans if desired.
4. bake in a 13 by 9 inch pan at 350 degrees for 45 minutes, or until knife comes out clean.
5. ice with cream cheese frosting if desired.
6. enjoy.
Title: Semolina Halwa
Ingredients:
- 3 semolina
- 1 water
- 1 milk
- 3 sugar
- 1 salt
- 2 sultanas
- 2 raisins
- 1/2 ground cardamom
- 1 fresh coconut
- 2 ghee
- butter
Instructions:
1. Put the semolina in a heavy bottom dry pan, cook over a medium heat until it turns a light golden brown, this is the tricky part because when you think nothing is happening it burns.
2. The browning can take approx 10 minutes, shake the pan at times.
3. Put the browned semolina aside.
4. Boil the water and milk in another pan, add the sugar, salt, cardamom and the coconut, simmer Melt the ghee and fry the nuts and sultanas on a medium heat for a few minutes, add the nuts and the ghee to the water/milk mixture.
5. Then add the semolina, stirring all the time, it will thicken gradually, mine is usually ready in 5 minutes.
6. You are looking for the consistency of soft mashed potatoes.
7. Transfer to a serving dish.
8. Serve hot, warm or cold.
Title: Low Fat Milk Pudding
Ingredients:
- 1 - 1 1/2 skim milk
- 3 cornflour
- 1/2 artificial sweetener
- 1/2 sugar
Instructions:
1. put all ingredients into a bowl.
2. Blend with electric hand mixer.
3. put in microwave for 1.5 minutes on high.
4. Take out and blend till smooth.
5. Put in microwave for 30 second.
6. Take out and blend till smooth.
7. Repeat steps 5&6 until thick and creamy
8. Allow 1-2 minutes to set.
9. Enjoy!
Title: Pineapple Dream Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 crushed pineapple
- 1 instant vanilla pudding
- 1 Cool Whip
- 1
Instructions:
1. Make cake according to package directions in 3 9" cake pans (or one 13x9 pan) that have been greased and floured.
2. Cool cake completely.
3. To make frosting mix pudding mix and crushed pineapple with juice. Then fold in the thawed Cool Whip.
4. Frost cake (you may have to secure layers with tooth pick).
5. Must chill cake at least 4 hours before serving, overnight is best.
Title: Danish Strawberry Trifli
Ingredients:
- 8 madeira wine
- 4 frozen strawberries
- 2 sugar
- 2
- 1
Instructions:
1. Crush the macaroons and place in a glass bowl.
2. Sprinkle the Madeira (rum or orange liquer) over the macaroons.
3. Set aside 2-3 whole strawberries for decoration.
4. Mash the thawed strawberries lightly with a fork and divide over the macaroons.
5. Taste with a bit of sugar if desired.
6. Beat egg yolks and sugar until light and fluffy.
7. Whip the whipping cream.
8. Combine carefully the egg mass and whipped cream.
9. Divide over the dessert and decorate with the whole strawberries.
Title: Fat Free Mandarin Orange Bars
Ingredients:
- 2 flour
- 2 sugar substitute
- 1 salt
- 1/2 Egg Beaters egg substitute
- 2 baking soda
- 1 mandarin oranges
- 1 fat free cream cheese
- 1 sugar substitute
- 2 powdered sugar
- vanilla extract
Instructions:
1. Beat ingredients together for 2 minutes, or until Mandarin Oranges are mashed.
2. Pour into 13 x 9 inch greased pan.
3. Bake at 350 degrees for 25-30 minutes.
4. Glaze: Beat ingredients together until smooth. Spread on cooled bars.
5. *note* if you cut the recipe in half you can use it for an 8x8 pan.
Title: Banana Sunset (Dessert)
Ingredients:
- 8 bananas
- 2 rum
- 2 honey
- 1/4 butter
- 4 raisins
- 2/3 cherries
- 4 eggs
- 1/2 sugar
- 1/2 flour
- 3/4 milk
- 1/2 lime juice
- 1/2 vanilla
- 1/2 Cool Whip
- 1
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. Cream butter & sugar. Roughly slice ripe bananas & beat well into butter/sugar mix.
3. Add eggs 1 at a time & beat well.
4. Add milk, vanilla, lime juice, rum, honey & flour. Mix well.
5. Add raisins, cherries & nuts, blending just enough to distribute well thru mixture.
6. Turn out mixture in a 9x13 in baking dish & bake for 45 minute (NOTE: Cooking time can vary from oven-to-oven. Ck for doneness by the toothpick method. If not dry, cont to cook till done. If toothpick comes out dry, remove from oven & allow to cool.).
7. Cover top w/Cool Whip, sprinkle w/shredded coconut & refrigerate till ready to serve.
Title: Pineapple Turnovers
Ingredients:
- 5 flour
- 3 baking powder
- 1/2 butter
- 1 coconut cream
- 4 crushed pineapple
- 2 sugar
- 1 milk
- 1/2 cornstarch
- 1/2
Instructions:
1. To make the crust, mix all of the above until a smooth ball forms. Divide into 6 pieces and roll each out into an 8-inch circle.
2. To make the filling, heat pineapple, sugar and milk until hot. Mix cornstarch with pineapple juice. Add to heated pineapple and mix well. Let cool. Spoon pineapple filling into the middle of each dough circle, making sure not to overfill.
3. Fold over to close edges. Press edges together using the tines of a fork and seal with a little water. Use fork to puncture top of dough about 3 times for ventilation.
4. Place on greased cookie sheet. Using a pastry brush, brush the beaten egg, mixed with the water, over each turnovers. Bake at 375 for about 15 minutes or until golden brown.
Title: Texas Heritage Burnt Sugar Cake
Ingredients:
- 2 1/2 granulated sugar
- 1/2 boiling water
- 1 pecans
- 1 1/2 butter
- 3/4 eggs
- 2 milk
- 1 vanilla extract
- 1 all-purpose flour
- 3 baking powder
- 1 1/2 ground cinnamon
- 1/2 salt
- 1/4 confectioners' sugar
Instructions:
1. In small heavy saucepan over medium heat, heat 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
2. Remove from heat; slowly and carefully stir in 1/2 cup boiling water and praline liqueur until blended.
3. Refrigerate this burnt sugar syrup to cool.
4. Pre-heat oven to 350 degrees.
5. Grease and flour a 9-inch fluted tube pan or bundt cake pan.
6. To toast the pecans, heat a dry medium sized skillet over very low heat.
7. Add pecans and stir frequently for about 3-5 minutes or until pecans are golden brown.
8. Set aside to cool, reserving 1/2 cup pecans for topping.
9. In large bowl using a mixer at medium speed, combine butter, 1 1/2 cups granulated sugar, cooled burnt sugar syrup, eggs, milk, vanilla, flour, baking powder, cinnamon and salt.
10. Mix for about 4 minutes until thoroughly blended and smooth.
11. Stir cooled 1 cup pecans into cake batter.
12. Pour batter into prepared cake pan; bake 50 minutes or until toothpick inserted into center comes out clean.
13. Cool cake in pan on wire rack for 10 minutes.
14. Remove cake from pan; cool completely on rack.
15. Sprinkle cake with confectioner's sugar, if desired.
16. Set aside.
17. In small heavy sauce pan over medium heat, heat the remaining 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
18. Using spoon, drizzle the burnt sugar over cake; sprinkle 1/2 c.
19. pecans on top and let stand about 5 minutes to cool and to allow the burnt sugar to set.