lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry Surpise- Vegan Style
Ingredients:
- 12 frozen cranberries
- 1/2 brown sugar
- 1/2 low-fat tofu
- 1/2 prune puree
- 1 1/4 canned pumpkin
- 1/2 ground allspice
- 1 1/2 ground cinnamon
- 1/2 sugar
- 1/2 vanilla extract
- 1/2 apricot brandy
- 1 pecans
- 1 nutmeg
- 1/4
- 1/3
Instructions:
1. Pre Heat Oven 350.
2. Place Cranberries in a 2 quart Stovetop and oven safe cassarole dish over medium heat.
3. add juice concentrate. Sugar. almonf extract, Cook 8-10 Mins Stirring frequently.
4. Remove from heat when the mixture thickens and the berries begin to pop.
5. Place tofu in food processot and blend
6. add to the processor.
7. 1/2 C Prune Puree.
8. 1 1/2 cups Canned Pumpkin.
9. 1/2 tsp ground allspice.
10. 1/2 tsp Ground Cinnamon.
11. and blend until smooth.
12. Take the cranberries out of the pot and put into the casserole dish.
13. Or if you cooked the cranberries in the Dish Leave them there and spread the pumpin mixture evenly over the top of the cranberries.
14. Place the slivered almonds in a sauce pan with brandy. Simmer for 5 mins or until liquid is absorbed- remove from heat and ix with the chopped pecans.
15. Arrange the Apricots and the Nut Brandy Mixture over the pumpkin layer.
16. Sprinkle with Nutmeg.
17. Bake 20-25 Mins until Bubbling and lightly browned.
Title: Hot Chocolate Mocha Cake
Ingredients:
- 1/2 butter
- 8 instant coffee granules
- 2 white flour
- 2 cinnamon
- 1 cayenne pepper
- 1/4 eggs
- 5 sugar
- 3/4
Instructions:
1. Preheat oven to 250°F.
2. Spray an 8 or 9" by 3 springform pan with nonstick spray, then dust with flour.
3. Put butter, chocolate and coffee in a microwave safe bowl or measuring cup and nuke 2-3 minutes, one minute at a time, stirring after each interval, until choc is melted and everything mixes together.
4. Combine flour, cinnamon and pepper.
5. Add to choc mixture and stir. Set aside while beating eggs.
6. Beat eggs on high until frothy using electric mixer.
7. Gradually add sugar while mixer is running.
8. After sugar is fully added, continue beat until mixture is thick and pale.
9. Blend in choc mixture.
10. Pour all into prepped pan.
11. Bake about an hour, until cake pulls away from sides of pan.
12. Cool, then refrigerate at least 6 hours or overnight before serving.
13. Serve with whipped cream if you like.
Title: Red Wine Cake
Ingredients:
- 4 eggs
- 3 1/2 pecans
- 1/2 butter
- 7 sugar
- 2 cinnamon
- 2 all-purpose flour
- 1/2 baking powder
- 1 red wine
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Place all ingredients in a food processor and process until smooth.
3. Pour into a well greased 10 1/4 '' spring form pan and bake 1 hour.
4. Gently cut around the rim to prevent the cake from sticking to the rim, then let cool completely before removing the ring.
5. Serve with whipped cream or whatever topping or frosting you like (we had it without topping).
Title: Golden Rum Cake
Ingredients:
- 1 walnuts
- 1 vanilla instant pudding mix
- 1 eggs
- 4 water
- 1/2 dark rum
- 1/2 butter
- 1/2 water
- 1/2 white sugar
- 1/4 dark rum
- 1
- 1/2
Instructions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. Sprinkle chopped nuts evenly over the bottom of the pan.
3. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil, and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
4. Bake in the preheated oven for 60 minute or until a toothpick inserted into the cake comes out clean.
5. Let sit for 10 minutes in the pan, then turn out onto serving plate.
6. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
7. To make the glaze, in a saucepan, combine butter, 1/4 cup water, and 1 cup sugar.
8. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.
9. Remove from heat and stir in 1/2 cup rum.
Title: Tiger-Striped Brownies
Ingredients:
- 1 butter
- 1 peanut butter
- 1 brown sugar
- 1/3 sugar
- 2 eggs
- 1/2 vanilla
- 1/2 flour
- 2 salt
- 1 1/2
- 3/4
- 1/4
Instructions:
1. Preheat oven 325°F.
2. Melt chocolate and butter on high for 1-2 minutes Set aside to cool.
3. In separate bowl beat peanut butter and oil.
4. Add sugars and continue to beat til mixture is flour.
5. Add each egg.
6. And vanilla extract, flour, and salt.
7. Stir 1/3 cup into the choclate mixture.
8. Scrape the remaining into a 8-inch square baking pan.
9. Spoon chocolate mixture over batter.
10. Use table knife to zig zag to give marble effect.
11. Bake 30-35 minutes.
Title: Banana-Coconut Pudding
Ingredients:
- 1 pearl tapioca
- 1 unsweetened coconut milk
- 2 crystallized ginger
- 1/3 sugar
- 3 bananas
- crystallized ginger
Instructions:
1. In a small bowl, soften tapioca in warm water to cover 1 hour.
2. While tapioca is soaking, in a small saucepan, cook coconut milk, ginger and sugar over moderate heat, stirring, until sugar is dissolved.
3. Remove pan from heat and let mixture stand 10 minutes.
4. Drain tapioca.
5. Peel bananas and quarter lengthwise.
6. Cut quarters into ½ inch pieces.
7. Heat coconut milk mixture over low heat and gently stir in tapioca and bananas.
8. Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool.
9. Divide pudding among six ramekins and chill, covered, until cold.
10. Garnish puddings with crystallized ginger.
Title: No Bake Chocolate Cake
Ingredients:
- 1/2 unsalted butter
- 4 bittersweet chocolate
- 4 graham crackers
- 1 1/4 pecans
Instructions:
1. If using hazelnuts: Preheat the oven to 350 degree F (177 degree C) and place the hazelnuts on a baking sheet. Bake for about 15 minutes or until fragrant and the skins begin to flake. Remove from oven and place a dish towel over the nuts. Let the nuts sit for a few minutes and then rub the nuts in the towel briskly to remove the skins. Let cool and then chop coarsely.
2. If using almonds, walnuts, pecans, and/or macadamia nuts: In a 350 degree F oven bake the nuts for about 8 - 10 minutes or until lightly brown and fragrant. Let cool then chop coarsely.
3. Then in a heatproof bowl over a saucepan of simmering water, melt the butter and chocolate.
4. Meanwhile break the digestive cookies into small pieces (about 1/2 inch).
5. Once the butter and chocolate are melted, remove from heat and stir in the digestive cookies, along with their crumbs, and the chopped nuts.
6. Spread this mixture into a lightly buttered 8 inch tart or cake pan, cover, and refrigerate for several hours or until set. Cut or break into slices. Store in an airtight container in the refrigerator.
Title: Fruits of the Forest Pie
Ingredients:
- 1 fresh pear
- 2 granny smith apple
- 1 fresh blueberries
- 1 fresh strawberries
- 1 fresh pineapple
- 1 sugar
- 1/2 sugar
- 1/2 ground ginger
- 3 ground nutmeg
- 1/2 fresh lemon juice
- 1/4 cornstarch
- 1 milk
- 3
Instructions:
1. Roll out and place bottom pie pastry into a 9 ½ inch deep dish pie pan; place in the refrigerator for 15 minutes.
2. Make the filling: in a big bowl, combine the fruit, ½ cup sugar, ginger, nutmeg, and lemon juice; toss well to mix, then set aside for 10 minutes to juice.
3. Mix the remaining 3 tablespoons sugar and the cornstarch together in a small bowl; stir in the mixture into the fruit.
4. Preheat oven to 400°.; roll out top crust.
5. Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.
6. Lightly moisten the rim of the pie shell; place top crust over filling; press the top and bottom pastries together along the dampened edge.
7. Trim the pastry with scissors or knife, leaving an even ½-inch overhang all around; flute/crimp edges, as desired.
8. Poke several steam vents in the top of the pie with a fork or paring knife.
9. Put a couple of vents near the edge of the crust so you can check the juices there later.
10. To glaze: lightly brush the pastry with milk and sprinkle with coarse sugar.
11. Place the pie on the center oven rack and bake for 30 minutes; decrease temperature to 375° and rotate pie 180°; slide an foil-lined baking sheet onto the rack below to catch any drips.
12. Bake about 35-45 minutes until the juices bubble thickly at the steam vents and the top is golden brown; if the top of the pie starts to get too dark, cover with loosely tented foil during the last 10-15 minutes.
13. Transfer pie to a wire rack and let cool for at least 2 hours before serving.
Title: Ultra Moist Easy Chocolate Bundt Cake
Ingredients:
- 1 chocolate instant pudding
- 1 egg
- 3 water
- 1
- 1/2
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a bundt or tube cake pan.
3. Mix the above ingredients with a mixer on low until moistened. Scrape down the sides.
4. Mix on medium speed for 2 minutes.
5. Pour batter into prepared pan.
6. Bake 50-60 minutes until done.
7. Let stand 10-15 minutes in pan before removing.
Title: Blackberry Cobbler
Ingredients:
- 4 blackberries
- 3/4 sugar
- 3 flour
- 1 1/2 water
- 1 lemon juice
- 2 butter
- 1 3/4 sugar
- 2 flour
- 2 sugar
- 1 baking powder
- 1/4 salt
- 6 shortening
- 6 buttermilk
Instructions:
1. Place berries in a lightly greased 2-quart baking dish.
2. Combine sugar and flour; add water and lemon juice, mixing well.
3. Pour syrup over berries; bake at 350° about 15 minutes while preparing the pastry.
4. Place pastry over hot berries; brush with melted butter.
5. Bake at 425° for 20 to 30 minutes, or until pastry is golden brown.
6. Pastry: Combine flour, sugar, baking powder, and salt.
7. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk.
8. Knead dough 4 or 5 times;.
9. roll to about 1/4" thickness on a lightly floured surface.
10. Cut dough to fit baking dish.
11. Serve cobbler warm with cream and sugar.
12. Servings: 8.
Title: Gluten-Free Coconut Carrot Cake With Cream Cheese Icing
Ingredients:
- 3 eggs
- 1/2 light brown sugar
- 1 plain yogurt
- 1/3 vanilla extract
- 2 ground cinnamon
- 1/2 pumpkin pie spice
- 1/2 sweetened flaked coconut
- 2 carrots
- 3/4 golden raisin
- 1 1/2 pecans
- 1/2 cream cheese
- 1/2 butter
- 4 vanilla extract
- 2 powdered sugar
- 1 -2 lemon juice
- 3
- 1
Instructions:
1. Pre-heat oven to 350 degrees F.
2. Grease a 9" spring-form cake pan.
3. In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
4. Beat in the yogurt, vanilla, cinnamon and spice.
5. Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.).
6. Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
7. Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
8. Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
9. Cool on a wire rack and frost with cream cheese icing.
10. For cream cheese icing, beat the cream cheese and butter until fluffy.
11. Add the vanilla.
12. Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
13. Add more sugar or juice as necessary.
14. Frost cooled cake.
Title: Cinnamon Teacake
Ingredients:
- 60 butter
- 1/2 caster sugar
- 1 egg
- 1 vanilla
- 1 self raising flour
- 1/3 milk
- 15 butter
- 1 caster sugar
- 1 cinnamon
Instructions:
1. Pre heat oven, 180c.
2. Have butter and egg at room temperature.
3. Sift flour.
4. Cream butter, sugar, egg and vanilla until light and creamy.
5. Stir in sifted flour and milk, beat lightly until smooth.
6. Spread mixture into well greased 20cm sandwich tin.
7. Bake in oven for 15-20 minutes.
8. When cooked turn onto wire rack and brush with extra melted butter, sugar and cinnamon.
Title: Chocolate Mousse
Ingredients:
- 8 powdered sugar
- 3 brewed coffee
- 3
- 2 -3
- 1 1/4
Instructions:
1. Melt chocolate in a double boiler or in a pan with hot water.
2. Add sugar, coffe/cocoa, and egg yolks, one at a time. Stir until mixture has thickened. Remove from heat. Let cool.
3. Whip cream. Add to slightly cooled mixture.
4. Spoon mousse into individual serving dishes. Cover. Let cool in refridgerator 1 hour.
5. Garnish each serving with a spoonful of whipped cream.
Title: Chocolate Pudding Cake
Ingredients:
- 3/4 sugar
- 1 flour
- 3 baking powder
- 2 salt
- 1/4 milk
- 1/2 butter
- 1/3 margarine
- 1 1/2 vanilla extract
- 1/2 sugar
- 1 1/2 light brown sugar
- 4 hot water
- 1 1/3 ice cream
Instructions:
1. In a medium bowl, combine 3/4 cup sugar, flour, 3 Tbls cocoa, baking powder and salt.
2. Blend in milk, butter and vanilla.
3. Beat until smooth.
4. Pour into an 8 inch square pan.
5. In a small bowl, combine 1/2 c sugar, brown sugar and 4 Tbls cocoa.
6. Sprinkle over top of cake.
7. DO NOT STIR.
8. Pour hot water over cake.
9. DO NOT STIR.
10. Bake at 350F 35-40 minutes. Let stand 15 minutes.
11. Serve warm topped with whipped topping or icecream.
Title: Spiced Peaches
Ingredients:
- 2 salt
- 2 ground cinnamon
- 2 ground mace
- 1 maple syrup
- 2 butter
- 1/2
Instructions:
1. Drain peaches, saving 2 cups of the liquid.
2. Put peach halves, with cut side up, in shallow baking pan.
3. Combine salt, cinnamon, and mace in bowl.
4. Gradually blend in the saved peach liquid, syrup, and butter and pour over peaches.
5. Bake at 375 degrees for 15 minutes or until thoroughly heated.
Title: Texas Sheet Cake
Ingredients:
- 2 sugar
- 2 all-purpose flour
- 1/2 butter
- 1 water
- 1/2 shortening
- 1/4 sour cream
- 1/2 eggs
- 2 baking soda
- 1 cinnamon
- 1 vanilla
- 1 butter
- 1/2 milk
- 1/4 powdered sugar
- 6 vanilla
- 1 pecans
- 1
Instructions:
1. For cake: Mix sugar and flour in a large bowl.
2. Combine butter, water, shortening, and cocoa in a medium saucepan and bring to a boil.
3. Pour cocoa mixture over the sugar and flour; stir well.
4. Add sour cream, eggs, baking soda, cinnamon, and vanilla; mix well.
5. Pour into a greased 11x16-inch oblong cake pan.
6. Bake at 350 degrees for 40 to 45 minutes.
7. For icing: Mix butter, cocoa, and milk in saucepan and bring to boil.
8. Remove from heat and add powdered sugar and vanilla; beat well with mixer.
9. Stir in nuts.
10. Spread on cake while warm.
Title: Cracker Cake
Ingredients:
- 28 Cool Whip
- 450 vanilla pudding mix
- 1 vanilla pudding mix
- 2
Instructions:
1. 9" by 13" baking pan.
2. Layer as follows:
3. 1/3 of the Cool Whip.
4. thin layer of crackers.
5. 1/2 the pudding.
6. thin layer of crackers.
7. 1/3 Cool Whip.
8. thin layer of crackers.
9. 1/2 the pudding.
10. thin layer crackers.
11. 1/3 Cool Whip.
12. Pie Filling.
13. Cover, put in fridge and refrigerate for 24 hours. MUST leave for 24 hours so the crackers become soft.
Title: Double Chocolate Cupcakes
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 1/4 baking soda
- 1 salt
- 1/2 vinegar
- 1/2 vanilla
- 3 water
- 1 confectioners' sugar
- 1
- 1/3
- 1
Instructions:
1. Combine dry ingredients. Make a well in the middle.
2. In a separate bowl, combine wet ingredients, including the 1/3 cup water.
3. Put wet mixture in the well of dry ingredients. Stir just until moistened.
4. Fold in chips. Use a light hand; a heavy hand leads to heavy cupcakes.
5. Use cupcake liners for muffin pans. Fill about 2/3 full with batter. Any empty muffin holders should be filled half full with water. Do not just put under the sink to do this. Put water in a something with a lip, like a liquid measuring cup, and use that. (Yes, I learned this the hard way.).
6. Bake at 375 degrees for 12 minutes. Leaving on the liners, remove from pans immediately. Cool on racks.
7. Number of muffins really depends on how full you fill your tins.
8. Sprinkle tops with confection's sugar, if desired.
Title: Cinnamon Rice Pudding Mix
Ingredients:
- 1 short-grain rice
- 1/2 sugar
- 2 cinnamon sticks
- 1/2 salt
- 1/4 water
- 1 3/4 butter
- 1 milk
- 3 butter
- 1/4
Instructions:
1. To make the pudding mix: Place 1 cup of rice in a zip lock bag and seal.
2. In another bag, place the sugar, cinnamon sticks, salt and powdered vanilla; with a ribbon tie the 2 bags together, label and attach a gift tag with the following directions.
3. In a medium size pan; bring the rice, water and 1 tablespoon butter to a boil; stirring once or twice.
4. Reduce heat; cover and simmer for 15 minutes or until rice in tender and liquid absorbed.
5. To the cooked rice, add 3 cups milk, 1/4 cup butter and spice packet.
6. Cook over medium heat until thick and creamy, approximately 20 to 25 minutes, stirring frequenlty.
7. Remove from heat; remove cinnamon sticks.
8. The pudding can be served warm, room temperature or cold, top with a sprinkling of cinnamon sugar if desired.
Title: Chocolate-Raspberry Truffle Cake
Ingredients:
- 1 frozen raspberries
- 1 -2 sugar
- 1/3 Chambord raspberry liquor
- 1/3 sugar
- 1/2 unsalted butter
- 12 eggs
- 6 flour
- 2 fresh raspberry
- 1/4
Instructions:
1. Puree raspberries in a food processor.
2. Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
3. Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
4. Remove from heat and cool completely.
5. Butter an eight inch cake pan and line bottom with parchment or waxed paper.
6. Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
7. Add butter and continue heating and stirring until butter melts.
8. Remove from heat and add chocolate, stir until smooth and cool.
9. (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
10. Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
11. Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
12. Pour into prepared cake pan.
13. Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
14. Bake at 325°F for 42 to 45 minutes.
15. Cake will have risen and not be completely "set".
16. Remove from water bath and cool cake completely on a wire rack.
17. Cake will "collapse" as it cools down.
18. Run a thin knife around pan to loosen cake.
19. Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
20. To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
21. Garnish with whipped cream and a few fresh raspberries and serve.
22. If desired, cake can be made a day ahead of time.
23. Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.
Title: Carol's Sticky Toffee Pudding
Ingredients:
- 2 butter
- 6 granulated sugar
- 1 egg
- 8 self rising flour
- 1 baking powder
- 6 dates
- 10 boiling water
- 1 baking soda
- 1 vanilla
- 7 1/2 brown sugar
- 4 1/2 butter
- 5
Instructions:
1. Preheat oven to 350^F.
2. Sift Flour and Baking Powder together.
3. Put Dates, Soda and Vanilla in boiling water.
4. Cream Butter and Sugar; beat in Egg and Flour/Baking powder mixture.
5. (Very firm mixture) Blend in the Date mixture.
6. Pour into a buttered 9 inch square baking pan.
7. Bake until firm, about 40 minutes.
8. Meanwhile, place all of the sauce ingredients into a pan and melt slowly.
9. Boil for one minute.
10. When the pudding is removed from the oven, pour some of the sauce over the top and place under the broiler until it bubbles.
11. (I like to poke a few holes in the pudding first to allow some of the sauce to make its way inside) Be careful not to burn.
12. Serve the pudding warm with the rest of the sauce.
Title: Fresh Peach Napoleons
Ingredients:
- 1 puff pastry
- 1 pure maple syrup
- 2 sugar
- 1 vanilla
- 1 powdered sugar
- 2 honey
- 1/4
Instructions:
1. Thaw a sheet of frozen puff pastry, according to the directions on the package. I let mine thaw on the counter for 40 minutes.
2. Preheat oven to 400 degrees.
3. Unfold the puff pastry and cut it into three strips along the fold marks.
4. Whipped Cream.
5. While allowing the puff pastry to cool, make the whipped cream. Beat 1 cup of heavy cream until soft peaks form.
6. Add 2 tablespoons of pure maple syrup, 1 tablespoon granulated sugar and 1 teaspoon of vanilla.
7. Beat until stiff peaks form.
8. Thinly slice two fresh peaches.
9. Split each puff pastry in half lengthwise so you have six pastries.
10. Top two of the layers with ½ cup of whipped cream and ¼ of the peach slices.
11. Top with another pastry layer.
12. Add another ½ cup of whipped cream and more peach slices.
13. Top with a final pastry layer.
14. Cut the two Peach Napoleons into three pieces for a total of six servings.
15. Dust them with powdered sugar, drizzle on some honey.
Title: Haupia
Ingredients:
- 1 coconut milk
- 4 -6 sugar
- 4 -6 cornstarch
- 3/4 water
- 1/2 coconut
Instructions:
1. Pour coconut milk into saucepan.
2. Combine sugar and cornstarch; stir in water and blend well.
3. Stir sugar mixture into coconut milk; cook and stir over low heat until thickened add coconut extract.
4. Pour into 8-inch square pan and chill covered until firm.
5. Cut into 2-inch squares. Garnish with toasted coconut.
Title: Hidden Pear Salad
Ingredients:
- 1 pears
- 1 cream cheese
- 3 -4 lemon juice
- 1/4 Cool Whip
- 8
Instructions:
1. Bring pear liquid to a boil.
2. Stir in gelatin until dissolved.
3. Cool until syrupy.
4. Puree pears in a blender.
5. Beat cream cheese& lemon juice until fluffy& smooth.
6. Add pureed pears& mix well.
7. Fold Cool Whip into pear mixture.
8. Fold in cooled gelatin.
9. Pour into an oiled 4 1/2 cup mold (or into a dish).
10. Chill overnight.
Title: Spiced Pineapple Upside Down Cake
Ingredients:
- 1 1/3 butter
- 1 margarine
- 1 brown sugar
- 10 -12 pineapple slices
- 1/2 maraschino cherries
- 1 1/2 pecans
- 2 granulated sugar
- 1 eggs
- 2 vanilla extract
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1 ground nutmeg
- buttermilk
Instructions:
1. Preheat oven to 350°F.
2. In a small saucepan, melt 2/3 cup butter; stir in brown sugar.
3. Spread in the bottom of an ungreased heavy 12-inch skillet or a 13x9x2-inch pan.
4. Arrange pineapple slices in a single layer over the sugar mixture; place a maraschino cherry in the center of each.
5. Sprinkle with pecans and set aside.
6. In a large mixing bowl, cream sugar and remaining butter.
7. Beat in eggs and vanilla.
8. Combine the dry ingredients; add alternately with the buttermilk, mixing well after each addition.
9. Carefully pour over the pineapple.
10. Bake at 350°F for 40 minutes for a skillet, and 50-60 minutes for a baking pan, or until a wooden toothpick inserted near the center comes out clean.
11. IMMEDIATELY invert onto serving platter.
Title: Flaming Christmas Pudding
Ingredients:
- 2/3 suet
- 2 apples
- 2 candied lemon peel
- 2 candied citron peel
- 2/3 raisins
- 1 1/2 currants
- 1 cinnamon
- 2 ginger
- 3 nutmeg
- 1 1/2 allspice
- 1/4 salt
- 1/2 sugar
- 1/4 eggs
- 1 milk
- 1/3 cognac
- 4 cognac
- 2 dry white wine
- 6 butter
- 1/4 vanilla extract
- 6 confectioners' sugar
- 1/2 brandy
- 1
- 1/4
- 2 -3
Instructions:
1. In large bowl, combine suet, fruits, bread crumbs, spices, salt, sugar, and preserves. Mix well.
2. With rotary beater, beat eggs until foamy. Stir in milk, 6 tbsp cognac, and wine.
3. With rubber scraper, fold egg mixture into fruit mixture until well combined.
4. Turn batter into a well-greased 2-quart steam pudding mold with a tight-fitting cover.
5. Place mold on a trivet in a large kettle. Pour in enough boiling water to come halfway up the side of the mold. Cover the kettle.
6. Steam pudding for four hours. The water in the kettle should boil gently; add more water as needed.
7. Remove pudding to wire rack and cool 5 minutes. Invert on serving plate; lift off mold.
8. In a small saucepan, warm rest of cognac slightly. Ignite and pour, blazing, over the pudding. Serve with Vanilla Hard Sauce.
9. To make hard sauce, beat all ingredients together until smooth. Refrigerate until ready to serve.