lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Carrot Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/4 brown sugar
- 1 carrot
- 1/2 yogurt
- 1/2 water
- 1/3 pecans
- 1/2 baking powder
- 2 ground cinnamon
- 1 ground nutmeg
- 1 baking soda
- 1/2 salt
- 1/2 eggs
- 2 strawberry
- 1
Instructions:
1. Heat the oven to 350 degrees.
2. Grease and flour a 12 cup bundt cake pan.
3. Beat all ingredients except strawberries in a large bowl on low speed for 45 seconds, scraping bowl, constantly.
4. Beat on medium speed for 2 minutes, scraping occasionally.
5. Fold in strawberries; pour into prepared pan.
6. Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
7. Cool 5 minutes; remove from pan.
8. Cool completely on a wire rack.
9. Prepare Strawberry cream cheese glaze recipe#to follow, spoon onto cake.
10. Refrigerate any remaining cake.
Title: Carrot Cake
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 2 baking soda
- 1 ground cinnamon
- 1/2 allspice
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 salt
- 1 1/2 sugar
- 1 canola oil
- 4 eggs
- 3 carrots
- 1 pineapple
- 1 walnuts
- 1/2 dried cherries
- 1/2 golden raisin
- 2 cream cheese
- 1/2 butter
- 2 1/2 icing sugar
- 1 orange, juice and zest of
- 1/2 maple syrup
- 1 walnuts
Instructions:
1. For the cake:
2. With the rack in the middle position, preheat the oven to 350 degrees F (180 degrees C). Line two 8-inch (20-cm) springform pans with parchment paper. In a bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg and salt. Set aside.
3. In another bowl, combine the sugar, oil and eggs with a whisk. Gently stir in the dry ingredients. With a spatula, gently fold in the carrots, pineapple, walnuts, cherries and raisins.
4. Divide the batter between the pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool in the pans on a rack. Run the blade of a knife around the cakes and unmold.
5. For the frosting:
6. In a bowl, cream the cream cheese with the butter and icing sugar with an electric mixer. Add the zest and juice and continue beating until the frosting is smooth and creamy.
7. Spread the frosting over the top of the cakes and stack them on a platter.
8. For the maple walnuts:
9. In a skillet, bring the syrup to a boil. Add the walnuts and stir continuously until the syrup has crystallized around the walnuts. Pour onto a baking sheet covered with parchment paper and let cool. Garnish the cake.
Title: Brown Sugar Caramel Apple Cake
Ingredients:
- 4 apples
- 1/2 applesauce
- 1/4 eggs
- 2 brown sugar
- 1 sugar
- 1/2 vanilla
- 1 cinnamon
- 1 1/2 salt
- 1/2 baking soda
- 1 1/2 flour
- 2 walnuts
- 1/2 butter
- 5 brown sugar
- 3/4 vanilla
- 1/4
- 1/2
Instructions:
1. whisk oil, applesauce and sugars together until smooth. whisk in eggs.
2. add apples and vanilla, stir to combine.
3. sift dry ingredients and stir until moist- it will be VERY thick, add walnuts.
4. spread into a greased 13x9 in pan.
5. bake at 350 for 35-40 minutes.
6. heat butter, sugar and cream until boiling, simmer whisking 4-5 minutes.
7. stir in vanilla and pour over hot cake.
8. serve warm with vanilla ice cream.
Title: Chocolate-Dipped Cherries
Ingredients:
- 24 maraschino cherries
- 2 light corn syrup
- 2 butter
- 1 confectioners' sugar
- 8 vegetable shortening
- 1
- 1/2
Instructions:
1. Line two 15x11x1-inch jelly-roll pans with waxed paper. Drain cherries well. Place cherries on thick paper towels and set aside.
2. Combine syrup and butter in medium-sized bowl. Stir in sugar until well combined. Shape this mixture into a 12-inch long roll on waxed paper. Wrap waxed paper around the roll; twist ends to seal and refrigerate 1 hour.
3. Unwrap roll and cut into 24 1/2-inch pieces. Flatten each piece slightly in palm of hand and wrap around a cherry leaving stem uncovered. Set in prepared pan; refrigerate 1 hour or until coating is firm.
4. Spread almonds on microwave-safe plate. Microwave on HIGH 3 minutes, stirring once. Remove from microwave and let cool on plate. When cool, chop finely and place in small bowl.
5. Place chocolate and shortening in small microwavable bowl. Microwave on HIGH for 1 minute. Remove and stir until melted.
6. Holding cherry by the stem, carefully dip cherry into chocolate to cover sugar coating completely. Scrape off excess. Dip bottom in chopped nuts and place on remaining prepared pan. Repeat to coat all cherries. Refrigerate until set, about 1 hour. Store in a cool place.
Title: Sweet and Crunchy Chilled Tofu
Ingredients:
- 8 tofu
- 1 - 1 1/2 honey
- 1 1/2 walnuts
- 1/2 banana
- 1 1/2 raisins
- 1 nutmeg
Instructions:
1. Place tofu in chilled serving bowl.
2. Top with ingredients in order listed.
3. Do not assume this will taste like a great sundae.
4. DO not use if you have NOT used tofu before. This is for those of us who can nibble the tofu as we slice it. That takes a couple years for Western tastebuds.
Title: Shortbread Skewers
Ingredients:
- 36 butter
- 1 1/2 granulated sugar
- 3/4 powdered sugar
- 1/2 ground allspice
- 2 eggs
- 3 all-purpose flour
- 4 confectioners' sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Cream together the butter, both sugars and allspice. (Use the paddle attachment.)
3. Beat in the eggs one at a time.
4. Add the flour 1 cup at a time.
5. Form the dough into balls 3/4 inch in diameter.
6. Gently place 1 to 3 balls on a skewer. Press to be sure the balls are securely fixed to the skewer.
7. Bake in preheated oven until light gold, about 15 to 18 minutes.
8. Cool on racks.
9. When cool, sprinkle with confectioner's sugar.
Title: Pumpkin Cheesecake Cake
Ingredients:
- 1 butter
- 1/2 cream cheese
- 2 sugar
- 1 egg
- 1 pumpkin
- 15 eggs
- 2 milk
- 2 1/2 sugar
- 1/2 cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/4
Instructions:
1. In large mixing bowl, combine cake mix and butter until crumbly. Set aside 2/3 cup for topping. Press gently remained mixture into greased 13 x 9 dish.
2. In another bowl, beat cream cheese sugar, and 1 egg. Spread over the crust.
3. In another bowl, beat 2 eggs, pumpkin, 1/2 cup sugar, cinnamon, ground ginger and cloves and pour over cream cheese mixture.
4. sprinkle the 2/3 cup of the crumb mixture over the top of the pumpkin layer.
5. Bake at 350 degrees for 45 minutes or until golden brown. Cool for 1 hour. Refrigerate for 2 hours.
Title: Super Rich Chocolate Pound Cake
Ingredients:
- 2 1/2 flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 butter
- 1 sugar
- 2 eggs
- 4 vanilla extract
- 1 sour cream
- 1
Instructions:
1. Preheat oven to 325*F.
2. Grease and flour a 10" fluted tube pan.
3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
4. In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Blend in the vanilla.
7. In 3 additions each, beat in the flour mixture and sour cream just until combined.
8. Do not overmix.
9. Pour batter into the prepared pan.
10. Bake for 60-70 minutes, or until the center tests done.
11. Cool 10 minutes in pan; invert onto a wire rack and cool completely.
Title: Ketogenic Chocolate
Ingredients:
- 2 coconut oil
- 3/4 erythritol
- 1 fine sea salt
- 1/4 vanilla extract
- 1
- 1/2
Instructions:
1. In a medium-sized saucepan or double broiler, melt the chocolate and coconut oil over medium-low heat until melted and smooth. Stir in the coconut milk, erythritol and salt.
2. Coninue to cook, stirring constanty, until it begins to boil, then remove the pan from the heat and add vanilla and almond extract. The mixture will thicken as it cools.
3. Once it cools, transfer to a jar. Seal and store in the fridge for up to 2 weeks.
Title: Easy Cake Mix Cookies- Chocolate Chip
Ingredients:
- 1 eggs
- 2 chocolate chips
- 1/2
- 6
Instructions:
1. Preheat oven to 350 degrees.
2. Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set).
3. Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread…a melon baller works great for this step).
4. Bake for 8-10 minutes (depends on which cake mix you use & the oven -- I start looking at them through the glass around 6.5 minutes -- they will get a dull/cracked appearance on top when done).
5. Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks. Cookies should be soft & chewy.
Title: Rice Pudding With Raisins
Ingredients:
- 1 long grain rice
- 2 1/2 water
- 2 -3 butter
- 1 raisins
- 2 sugar
- 1 sugar
- 1 half-and-half cream
- 2 egg
- 1 milk
- 1/4 - 1/2 vanilla
- cinnamon
- heavy cream
Instructions:
1. Combine rice, water, butter and raisins. Bring to a boil then reduce heat to low. Cover and cook for 15 minutes.
2. After rice is cooked add 1 C sugar and all of the half & half. Bring to a boil. Reduce heat to low to med. low and stir constantly for 15 minutes till thickened.
3. Beat egg yolk in separate bowl till creamy. Add 2 T milk and then 2-3 T of the hot rice milk. Pour into pot of rice and stir for 1 minute. Remove from heat.
4. Add vanilla and let cool 1 hour. After rice is cooled if the mixture is too thick add 1/4 to 1/2 cup heavy cream.
5. Beat egg whites till stiff. Add 2 T sugar and beat a little longer till combined. Fold egg whites into cooled rice pudding.
6. Pour into serving bowl and sprinkle with cinammon to taste. Chill for several hours or you can eat it warm.
7. Enjoy!
Title: Dirt Cake
Ingredients:
- 18 butter
- 1/4 margarine
- 1 fat free cream cheese
- 2 sugar-free instant chocolate pudding mix
- 2 skim milk
- 1 Cool Whip Free
Instructions:
1. Crush in blender, or food processor the large bag of Oreo cookies and set aside.
2. Cream together butter or margarine and cream cheese In large bowl, mix 2 large boxes of chocolate instant pudding (add amount of skim milk according to package of pudding). Add cream cheese mixture and 8 ounces of Cool Whip.
3. Beat together until mixed.
4. In an 9 X 13 pan, layer the cookie mixture, then the pudding mixture, then the cookie mixture, and so on.
Title: Chilled Oranges With Curacao
Ingredients:
- 1/3 oranges
- 4 Curacao
- 1/2 fresh raspberry
- 1/4
Instructions:
1. Peel 4 oranges and cut in cartwheel slices.
2. Arrange on individual dessert plates and chill.
3. In small saucepan, over low heat, warm jam until it liquefies.
4. Cool slightly, add liqueur and stir gently.
5. Pour over orange slices.
6. Sprinkle with almond.
7. Garnish with fresh raspberries.
Title: Peach Pecan Cake
Ingredients:
- 3/4 pecans
- 1 cream cheese
- 1 light brown sugar
- 1 eggs
- 4 half-and-half
- 1/2 vanilla extract
- 1 1/2 coconut flakes
- 1
- 1/2
Instructions:
1. *Preheat oven to 350-degrees F. Lightly grease 9-inch square baking pan; set aside.
2. *Spread pecans in single layer on ungreased baking sheet. Bake pecans until lightly browned, about 10 to 12 minutes stirring occasionally.
3. *Drain peaches well; discard syrup or save for another use. Chop drained peaches; set aside.
4. *Beat softened cream cheese and the brown sugar in large bowl until the mixture is well blended.
5. *Add eggs, one at a time, beating well after each addition. Blend in half-and-half and vanilla extract. Stir in gingersnap cookie crumbs, brickle chips, toasted pecans and coconut flakes. Stir in chopped peaches; spread in prepared baking pan.
6. *Bake cake until center is firm and edges are golden, about 35 to 40 minutes. Serve with whipped cream if desired.
7. *ENJOY!
Title: Low Carb Chocolate Pecan Crust
Ingredients:
- 1 1/2 pecan pieces
- 4 Splenda sugar substitute
- 2 unsalted butter
- 3
Instructions:
1. Pre-heat oven to 350º F.
2. Spray a 9-in pie plate (not glass!) with cooking spray.
3. In food processor, process nuts until almost becomes a nut butter.
4. It should be finely ground, like meal, but just starting to "cream" on the sides/bottom of the food processor.
5. Add Splenda and cocoa, pulse until mixed in thoroughly.
6. Melt butter.
7. Transfer nut mixture to medium sized bowl, and drizzle with melted butter, tossing with a fork to coat.
8. Press nut mixture onto sides and bottom.
9. Bake at 350º F for 11 minutes (do not overcook as this will make the crust taste burnt!).
10. Cool on wire rack for 10 minutes.
Title: Pwdin Mynwy (Monmouth Pudding)
Ingredients:
- 6 milk
- 4 sugar
- 2 lemon
- 1 butter
- 2
- 5
- 3
Instructions:
1. Grate the rind of the lemon.
2. Add the lemon rind, sugar and butter to the milk and bring to the boil.
3. Pour over the breadcrumbs and leave to stand for 15 minutes.
4. Separate the egg whites and yolks.
5. Stir the yolks into the cool bread mixture. Melt the jam.
6. Pour half of the pudding mixture into a greased ovenproof dish.
7. Spread with half the jam.
8. Add the remainder of the pudding mixture and then the rest of the jam.
9. Bake in a warm oven (325/F. or Mark 3) for 40-45 minutes,.
Title: Cinnamon Glazed Strawberries
Ingredients:
- 2 sugar
- 1 butter
- 2 lemon juice
- 1/2 ground cinnamon
- 1 fresh strawberries
- 2 coconut
- 2
Instructions:
1. In a medium saucepan combine sugar, butter, lemon juice and cinnamon.
2. Cook and stir over medium heat until syrupy and thick.
3. Remove from heat and add berries, tossing gently to coat each berry.
4. Serve immediately.
5. Or: add coconut along with berries, toss to coat.
6. Or: cool glazed berries on a plate or cookie sheet, then roll in coconut, or chocolate, or both.
Title: Sweet Yeast Cookies
Ingredients:
- 1 flour
- 1/2 sugar
- 1 salt
- 50 eggs
- 2 water
- 1
- 1 1/2 - 2
Instructions:
1. Put the yeast in a glass with 1/2 cup warm water and 2 tablespoons of sugar for 5 to 10 minutes. Put the flour in a big bowl, add the dry ingredients and mix.
2. Add the yeast, half of the oil and mix for 2 minutes. Add the eggs one at a time and mix for 2 minutes. Add the rest off the water and mix for 2 minutes.
3. Add rest off the oil and mix for 2 minutes. (At this stage you should get a smooth dough.).
4. Cover the dough with plastic bag and over it a towel. Put aside for 1 to 1.5 hours until dough is doubled.
5. Make a long sausage out of the dough and cut 3.5 cm. balls out of it.
6. Roll the balls into 1.5 cm. wide - 15 cm. long strips. Connect the strips ends to form loops. If you want to get bright brown cookies glaze loops with egg yolk.
7. Bake in medium heat for 40 minutes till golden brown (yolks deep brown).
Title: Sauteed Fresh Fig and Almond Dessert
Ingredients:
- 2 butter
- 12 fresh figs
- 1/4 brown sugar
- 1 heavy cream
Instructions:
1. Melt the butter in a large skillet over high heat.
2. Add the fig halves and sprinkle liberally with brown sugar.
3. Saute, turning the figs gently, until warmed through, about 4 minutes. Be careful not to let the butter/brown sugar burn, just caramelize.
4. Sprinkle with toasted almonds and garnish with heavy cream.
Title: Strawberry Snack Cake
Ingredients:
- 1 3/4 flour
- 3/4 sugar
- 1 baking soda
- 1/4 baking powder
- 1/2 salt
- 1/3 vanilla yogurt
- 1/2 vanilla extract
- 1/2 water
- 1/2 milk
- 2 lemon juice
- 1 strawberry
- 2 cornstarch
- 1/2 sugar
- 1/4 water
Instructions:
1. Mix together flour, sugar, baking soda, baking powder, and salt.
2. Add yogurt, vanilla, water, milk, and lemon juice. Mix until just blended - do not overmix!
3. Pour into oiled 8x8-inch pan and bake at 350 F until a toothpick comes out clean, about 30 minutes. Remove and allow to cool completely.
4. Combine strawberries, cornstarch, sugar, and water in a saucepan. Cook over medium-high heat until sauce boils and thickens.
5. Spread over top of cake. May be served warm or chilled.
Title: Brownies
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 1/2 sugar
- 2 vanilla extract
- 4 eggs
- 1/4 peanut butter
- 1 salted peanuts
- 1/4
- 1
Instructions:
1. Heat oven to 350°F Grease a 13x9-inch pan with nonstick cooking spray.
2. In a medium bowl, using wire whisk stir together flour, baking powder, and salt; set aside.
3. In a large bowl, with a wire whisk, mix together melted butter, sugar and vanilla. Beat eggs, one at a time, using a wooden spoon, stir in flour mixture until well blended.
4. Separate half the batter (about 1 1/2 cups) to medium bowl. Mix in peanut butter. Stir in chocolate morsels and spread batter evenly in pan.
5. Add cocoa to remaining batter; mix well, Srir in peanuts, Spoon chocolate batter over peanut butter layer and smooth top gently.
6. Bake 25-30 minutes, until a toothpick inserted in the center comes out clean.
7. Cool in pan on wire rack, Cut into 24 squares.
Title: Chocolate Pudding With Espresso Whipped Cream
Ingredients:
- 1/4 sugar
- 2 sugar
- 2 cornstarch
- 1 instant espresso powder
- 2 bittersweet chocolate
- 1 unsalted butter
- 1 vanilla extract
- 1 1/2 heavy whipping cream
- 1/2
Instructions:
1. Whisk 1/4 cup sugar, cornstarch, and 1 TBSP instant espresso powder in a heavy medium saucepan to blend.
2. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes.
3. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth.
4. Divide mixture among 6 ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
5. Using an electric mixer; beat the cream, remaining 2 TBSP sugar, and 1 tsp espresso powder in a medium bowl until peaks form.
6. Top each chocolate pudding with a dollop of espresso cream.
Title: Margarida's Broiler Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1 baking powder
- 1 1/2 salt
- 1/4 vanilla extract
- 1 butter
- 3 milk
- 1/2 butter
- 1/4 brown sugar
- 1/2 coconut
- 1/2 walnuts
- 1/2
- 3
Instructions:
1. CAKE:
2. Scald milk in a saucepan. Add butter to melt. Set aside.
3. In a bowl, lightly beat eggs. Add sugar gradually and beat well.
4. Sift flour, then measure. Sift flour again with baking powder and salt in a separate bowl.
5. Add vanilla extract to scalded milk.
6. Add dry ingredents to egg/sugar mixture and beat well. Add liquid ingredients and beat well until all is incorporated well.
7. Pour mixture into an 8-9" square pan.
8. Bake at 350-degrees Fahrenheit for 25-35 minutes or until done when tested with a toothpick.
9. Remove from oven and let cool for 5-10 minutes.
10. Spread the Broiler Topping over warm cake.
11. Place cake under broiler for 2 - 3 minutes to brown lightly.
12. BROILER Topping:
13. Melt butter in a saucepan. Stir in brown sugar until melted. Add the coconut and if desired, add the walnuts. Add the whipping cream and mix well to distribute.
Title: Strawberry Jewels
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 4 milk
- 8
- 2 -4
Instructions:
1. Preheat oven to 350F and line muffin pan with cupcake cups.
2. Prepare strawberry cake mix according to package direction then fold in about 1/3 cup of strawberry preserves; put a small "dollop" of strawberry preserves in bottom of each cup about 1/2 tablespoon; Bake until springy on top, about 18 -22 minute.
3. Mix 4 ounces of cream cheese and box of powdered sugar thoroughly; add milk very sparingly until good spreading consistency; (pre-made cream cheese icing works just as well).
4. Frost cupcakes when cool and enjoy!
Title: Stuffed Stocking Treats™
Ingredients:
- 3 butter
- 1 margarine
- 6 marshmallows
- miniature marshmallows
Instructions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S® RICE KRISPIES® cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into stocking shapes. Cut a small slit in top of each stocking. Insert candy into slit. Decorate with frosting and/or additional candies. Best if served the same day.
4. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary.
5. NOTES.
6. For best results, use fresh marshmallows.
7. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
8. Diet, reduced calorie or tub margarine is not recommended.
9. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Title: Huckleberry Honey Spice Cake
Ingredients:
- 3/4 unsalted butter
- 2/3 brown sugar
- 2/3 sugar
- 3 eggs
- 4 honey
- 1 baking soda
- 1/2 fresh nutmeg
- 1 cinnamon
- 1/4 ground cloves
- 1/4 salt
- 1 buttermilk
- 2 cake flour
Instructions:
1. In a mixer, cream together butter and sugars for about 3 minutes. Add honey and beat another minute.
2. Add eggs yolks, one at a time, scraping down the bowl after each addition.
3. In a separate bowl, sift together flour, salt, baking soda, and spices.
4. Alternating, add 1/3 of dry ingredients to the mixer bowl, followed by ½ of the buttermilk. Add another 1/3 of the dry ingredients, the last of the buttermilk and then the last 1/3 of the dry ingredients.
5. Move batter to a large mixing bowl. Clean your mixer bowl. Add egg whites and beat to stiff peaks. Fold into the batter.
6. Pour into a greased and floured 9-inch cake pan. Bake for 40-50 minutes at 350°F Insert a knife to see if it comes out clean.
Title: Cream Cheese Flan
Ingredients:
- 1 1/2 sugar
- 1 water
- 1 cream cheese
- 1 sweetened condensed milk
- 5 eggs
- 1 evaporated milk
- 1 vanilla extract
- 1 salt
- 1
Instructions:
1. Preheat oven to 350°F Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into 9x5x3-inch glass baking dish, tilting and rotating dish to coat bottom and 2 inches up sides with caramel. Cool.
2. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sweetened condensed milk, then eggs and yolk. Add evaporated milk, vanilla, salt, and remaining 1/2 cup water; beat to blend. Pour custard into caramel-lined dish. Place dish in 13x9x2-inch metal baking pan. Add enough hot water to pan to come 1 1/2 inches up sides of dish. Bake until knife inserted into center of flan comes out clean, about 1 hour. Remove flan from water bath. Refrigerate uncovered until cool, then cover and refrigerate overnight.
3. Run small sharp knife around flan to loosen. Firmly hold dish and platter together and invert, shaking gently to unmold flan onto platter. Scrape caramel syrup from dish over flan. Slice flan and serve.
Title: Banana Pudding a La Anne
Ingredients:
- 3 1/2 all-purpose flour
- 1 1/3 sugar
- 1 salt
- 3 eggs
- 3 milk
- 1 vanilla extract
- 1 bananas
- 6 sugar
- 1/4 sugar
- 2 vanilla extract
- 1
Instructions:
1. Combine flour, 1 1/3 cups sugar, and salt in heavy saucepan. Beat egg yolks, combine egg yolks and milk, mixing well. Stir into dry ingredients, cook over medium heat, tirring constantly, until smooth and thickened. Remove from heat, stir in 1 teaspoon vanilla.
2. Layer one third of wafers in a 3 quart baking dish. Slice 2 bananas, and layer over wafers. Pour one third of custard over bananas. repeat layers twice.
3. Beat egg whites ( at room temp) until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, and beat until blended. Spread meringue over custard, seal to edge of dish. Bake at 425F for 10-12 minutes until golden brown.