lumicero/recipes-ing2inst huggingface dataset:
Title: Pound Cake 1860
Ingredients:
- 1 flour
- 1/2 brandy
- 1 white sugar
- 1/2 rose water
- 1 butter
- 12 eggs
- 10 mace
- 1 cinnamon
- 1/2 wine
- 1 nutmeg
Instructions:
1. Pound the spice and sift it. There should be twice as much cinnamon as mace. Mix the cinnamon, mace, and nutmeg together. Sift the flour in a broad pan or wooden bowl.
2. Sift the powdered sugar into a large deep pan, and cut the butter into it in small pieces. If the weather is very cold and the butter hard, set the pan near the fire for a few minutes. If the butter is too warm, the cake will be heavy. Stir the butter and sugar together with a wooden stick until they are very light and white and look like cream (cream thoroughly).
3. Beat the eggs in a broad shallow pan with a wooden egg-beater (or whisk). They must be beaten till they are thick and smooth and of the consistence of boiled custard.
4. Pour the mixed liquor and rose-water gradually into the butter and sugar, stirring all the time. Add by degrees, the essence of lemon and spices.
5. Stir the egg and flour alternately into the butter and sugar with a handful of flour and about 2 spoonfuls of the egg (which you must continue to beat all the time). When all is in, stir the whole mixture very hard for near 10 minutes.
6. Butter a large tin pan or cake mould with an open tube rising from the middle. Put the mixture into it as evenly as possible. Bake in moderate oven (about 350F) for 2 [- 3 - 4 hours---- ? – watch this the time posted was before modern oven) in proportion to its thickness and to the heat of the fire.
7. When you think it is nearly done, thrust a twig or wooden skewer (often a clean broom straw, now a cake tester) into it down to the bottom. If the stick comes out clean and dry, the cake is almost baked. When quite done, it will shrink from the sides of the pan and cease making a noise. Then withdraw the coals (if baked in a Dutch oven, coals were put on top of the oven in an effort to keep heat even), take off the lid and let the cake remain in the oven to cool gradually.
8. You may ice it either warm or cold. Before you put the icing on a large cake, dredge the cake all over with flour, and then wipe the flour off. This will make the icing stick on better.
9. If you have sufficient time, the appearance of the cake will be much improved by icing it twice. Put on the first icing soon after the cake is taken out of the oven, and the second the next day when the first is perfectly dry. While the last icing is moist, ornament it with colored sugar-sand or nonpareils.
Title: Garrett's First Birthday Cake and Icing
Ingredients:
- 1 pitted dates
- 1 golden raisin
- 3 apples
- 1 1/2 plain yogurt
- 1 quick-cooking oats
- 1 whole wheat flour
- 3/8 baking powder
- 1 ground cardamom
- 1 1/2 ground cinnamon
- 1 1/2 instant chocolate pudding mix
- 1 milk
- 1 3/4 cream cheese
- 1
Instructions:
1. Place dates, raisins, grated apple, yogurt, and oats into a large processor. Process on high until everything is thoroughly blended: there should not be any distinguishable ingredient pieces.
2. Preheat oven to 350 and grease your baking pans.
3. Transfer fruit, yogurt, and oat mixture to a large mixing bowl and add remaining ingredients: flour, bran, baking powder, cardamom, and cinnamon. Mix thoroughly.
4. Pour into greased baking dishes and bake on 350 for 45 minutes, or until a toothpick comes out clean. Keep in mind that the personal sized cake will take a shorter amount of time.
5. For the icing; In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
6. In a large bowl, beat cream cheese until smooth. Add pudding and mix well.
7. Finally, fold in the whipped topping.
Title: Pumpkin Pasties
Ingredients:
- 1 frozen puff pastry
- 1 canned pumpkin
- 1/2 light brown sugar
- 1 cinnamon
- 1/4 ground cloves
- 1/4 ground ginger
- 1/8 ground nutmeg
- 1 egg
Instructions:
1. Place oven rack in center of oven and heat to 375.
2. Thaw one sheet of frozen puff pastry dough for about 30 minutes, until flexible but still cold.
3. Combine pumpkin, sugar and spices in a bowl.
4. Set aside while preparing dough.
5. Roll out dough until thin, about 1/16-inch, and cut into four large circles.
6. Using your fingertips or a pastry brush, brush around edges of each circle with beaten egg.
7. Spoon about 2-3 tablespoons of pumpkin mixture into centers of circles.
8. Fold circles in half to cover mixture and seal the edges by crimping with a fork (dip fork in cold water each time to keep from sticking.) Brush tops of pasties with remaining beaten egg and sprinkle with a little granulated sugar.
9. Place on ungreased cookie sheet and bake for 25-30 minutes in the center of oven until golden.
10. May be eaten warm or cold.
Title: Fresh Fruit Pizza
Ingredients:
- 16 1/2 cream cheese
- 8 sugar
- 2 vanilla
- 1/2 kiwi fruit
- 1 strawberry
- 1 blueberries
- 1 orange marmalade
- 1/2
Instructions:
1. Grease a pizza pan or pie pan with nonstick cooking spray. Press cookie dough evenly on bottom of pan to form a crust.
2. Bake 16 to 20 minutes on 350 degrees until golden brown. Allow to cool completely, about 20 minutes.
3. In a bowl, combine cream cheese, sugar and vanilla. Whisk until well combined and smooth.
4. Spread cream cheese mixture over cooled crust. Arrange fruit over cream cheese.
5. Stir jelly until smooth. Brush jelly over fruit. Keep refrigerated until served.
6. To serve, cut into wedges.
Title: Strawberry Ice Milk
Ingredients:
- 2 fresh strawberries
- 1 nutmeg
- 1/2 ground coriander
- 1/2
- 5
- 3
- 1/4
Instructions:
1. Combine strawberries, apple juice, and spices in a small heavy bottomed saucepan.
2. Bring to a boil.
3. Stir in conserves and sugar.
4. Chill.
5. Pour milk into a large bowl.
6. Stir in strawberry mix and almond extract.
7. Turn into ice-cream maker, following manufacturer<U+0092>s instructions.
8. Yield: 1 quart.
9. NOTE: Because there is no fat in this ice-milk, it will become hard when frozen for longer than 12 hours.
10. To soften, transfer from freezer to refrigerator 1 hour before serving.
11. New Diet For Life Cookbook.
Title: Cottage Pudding
Ingredients:
- 1 1/2 sugar
- 1/2 eggs
- 2 flour
- 3 baking powder
- 2 milk
- 1 vanilla
- 1 berries
- 1
Instructions:
1. Cream sugar, crisco and eggs.
2. Mix flour, baking powder and salt.
3. Add altenately wtih milk and vanilla.
4. Add berries last.
5. Pour batter into greased and floured 9" by 13" pan.
6. Bake 375 for 45 minutes.
Title: White Mice Cookies
Ingredients:
- 1 butter
- 2/3 powdered sugar
- 2 flour
- 2 vanilla
- 1 pecans
- 1 powdered sugar
Instructions:
1. Cream butter.
2. Add sugar, flour and vanilla.
3. Work with clean hands and nails.
4. Add nuts.
5. Use 1 1/2 teaspoons of dough (about the size of a regular marble) and shape into small mice (teardrop shape).
6. Bake in a 350° oven for 10 minutes or until set.
7. If you like larger mice, use 1 1/2 Tablespoons of dough (size of walnut or golf ball) Bake for 20 minutes.
8. When cool, roll in powdered sugar.
9. Baking time will be approximate, according to the size of the mice.
10. Please watch your first batch and record the correct minutes for your size mice and oven temperature.
Title: Sour Cream Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 3 cake flour
- 1/4 baking soda
- 1 sour cream
- 1 vanilla
- 1/2 butter
- 1 sugar
- 1/2 milk
- 1 coconut
- 1 pecans
Instructions:
1. Cream butter and sugar. Add egg yolks one at a time, beating well after each addition.
2. Sift cake flour and soda 3 times and stir into the above mixture.
3. Add sour cream and vanilla.
4. Fold in stiffly beaten egg whites.
5. Bake in ungreased 10-inch tube pan for 1 hour in 350 degree oven.
6. Bake in ungreased 10-inch tube pan for 1 hour in 350 degree oven.
7. Make an icing of the last five ingredients to pour over cake when it is cool.
8. Cook butter, sugar, and milk until thick.
9. Stir in coconut and pecans.
10. Cool and pour over cake.
Title: Apricot and Hazelnut Bran Cake
Ingredients:
- 1 low-fat milk
- 1 brown sugar
- 3/4 hazelnuts
- 2 bicarbonate of soda
- 1
- 2
- 1
Instructions:
1. Preheat oven to 180 degree Celsius.
2. Spray loaf tin or square cake tin with oil and line with baking paper.
3. Combine the milk and all bran in a mixing bowl and soak for 5 to 10 minutes.
4. Add the flour, brown sugar, dried fruits, hazelnuts and bicarbonate of soda and mix well.
5. Pour mix into prepared tin and bake for 40 to 45 minutes.
Title: Terry's Best Ever Chocolate No Bake Cookies
Ingredients:
- 2 sugar
- 1/2 salt
- 1/4 butter
- 1/4 margarine
- 1/2 2% low-fat milk
- 2 oats
- 1/2 peanut butter
- 1 vanilla
- 1/2
Instructions:
1. Mix sugar, salt and cocoa in a large sauce pan.
2. Add butter and milk, bring to a boil.
3. Boil for 1 minute and 30 seconds. Remove from heat.
4. Add peanut butter stir until melted.
5. Add vanilla oats and coconut. Mix well then drop by spoonfuls onto waxed paper.
6. Let cool.
7. Store in a covered container in the fridge.
Title: Wine Poached Pears With Cinnamon Ice Cream
Ingredients:
- 8 water
- 4 cinnamon sticks
- 2 star anise
- 3 whole cloves
- 5 sugar
- 1 salt
- 1 orange zest
- 1 bosc pears
- 4
Instructions:
1. Bring the first eight ingredients to a boil, then simmer for 10 minutes.
2. Add the pears and poach for 15-20 minutes until tender. Remove the pears and cool.
3. Reduce the poaching liquid until it is a light syrup consistency, then strain.
4. Cut the pears lengthwise into strips and fan them out on a plate. Drizzle the syrup on top. Serve with cinnamon ice cream.
5. Just don’t, you know, go bananas.
Title: Colored Striped Icebox Cookies
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 1 egg
- 2 1/2 flour
- 1 1/2 baking powder
- 1/4 salt
- 2
- 1 -2
- 1
- 1 -2
Instructions:
1. Line a 9x5x3-inch loaf pan with wax paper or parchment paper (try to get most wrinkles out); set aside.
2. Cream together butter and sugar in a large mixing bowl; beat in egg.
3. In a separate bowl, combine flour, baking powder, and salt; gradually beat this into creamed mixture.
4. Divide the dough into thirds; each in it's own small bowl.
5. Add crushed mints and red food color to 1 third; mix well (may need to use hands to blend color well).
6. Add melted chocolate to another third; mix well (may need to use hands).
7. Add nonpareils and green food color to last third; mix well (may need to use hands).
8. Spread red dough on bottom of lined loaf pan. Spread chocolate dough on top of that. Lastly, spread the green dough on top. Cover with plastic wrap and chill for at least 2 hours (or place in freezer for 1 hour).
9. When chilled and firm, remove dough from pan.
10. Preheat oven to 375°F.
11. Lay the loaf of dough flat on a cutting board (just the way it was in the loaf pan) and use a large knife to cut dough down the middle lengthwise. Now cut each strip into 1/4" - 1/2" slices across (so each is "striped).
12. Place slices 1" apart on lightly greased baking sheets. Bake at 375°F for 10-12 minutes or until edges just begin to brown.
Title: Hop-Butterscotch Cookies
Ingredients:
- 3/4 white sugar
- 3/4 brown sugar
- 1/2 old fashioned oats
- 1 quick-cooking oats
- 1 all-purpose flour
- 3/4 cinnamon
- 1 baking powder
- 1 baking soda
- 1 butter
- 3/4 egg
- 1 vanilla
- 1/2
Instructions:
1. Mix all dry ingredients together.
2. Then add the wet ingredients.
3. If the batter is slightly stiff, add a few tablespoons of water to soften it up.
4. Put on un-greased baking sheets.
5. Bake for 8-10 minutes at 350.
Title: Easy Nutella Buttercream Frosting
Ingredients:
- 3/4 unsalted butter
- 3/4 powdered sugar
- 3 heavy cream
- 2 hazelnut extract
- 1 vanilla
- 1/2 salt
- 1
Instructions:
1. Beat butter and nutella on medium high speed until creamy about 2 mins.
2. Reduce speed on mixer to medium. Add the confectioner's sugar, 1/2 cup at a time, beat well after each addition and scrape down sides of the bowl as needed.
3. After every 1 cup of powdered sugar raise the speed of the mixer up to high and beat for 10 to 20 seconds.
4. Add vanilla, heavy cream, and hazelnut extract.
5. Beat until smooth. If not using the frosting right away you can place it in an airtight container in the fridge. It should last for about 7 days in the fridge.
6. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
Title: Oatmeal Cake with Coconut-Pecan frosting
Ingredients:
- 1 1/4 boiling water
- 1 oatmeal
- 1/2 margarine
- 1 sugar
- 1 brown sugar
- 1 vanilla extract
- 2 eggs
- 1 1/2 self rising flour
- 1/4 cinnamon
- 1/4 nutmeg
- 1/4 margarine
- 1/2 brown sugar
- 3 half-and-half
- 1/3 pecans
- 3/4 coconut
Instructions:
1. Pour boiling water over oatmeal and let stand for 20 minutes.
2. Beat margarine until creamy.
3. Gradually add sugars and beat until fluffy.
4. Blend in vanilla and eggs.
5. Add oatmeal, flour, and spices.
6. Bake in 9 inch square pan for 50-55 minutes.
7. To frost, leave cake in pan.
8. Mix frosting ingredients and spread evenly over over cake.
9. Put cake under broiler until frosting becomes bubbly.
10. Serve warm or cold.
Title: Papanante (Pepper Nuts)
Ingredients:
- 3 white sugar
- 1 margarine
- 4 eggs
- 1 milk
- 3 baking powder
- 1 salt
- 1 1/2 cinnamon
- 1 1/2 ground cloves
- 1 1/2 nutmeg
- 1 1/2 black pepper
- 7 flour
Instructions:
1. mix ingredients in the order given. (you can mix the wet and dry separate if you'd rather).
2. roll into 1/2 to 1 inch thick logs.
3. freeze.
4. cut frozen logs into discs about the thickness of a finger.
5. layout on baking sheet and bake at 350 for 15 minutes.
Title: Zuccotto
Ingredients:
- 1 hazelnuts
- 1/2 sugar
- 1/2 water
- 1/4 heavy cream
- 1/4 icing sugar
- 2 chocolate
- 1/4 raspberries
- 4 chocolate
- 1 heavy cream
- 9
- 1 1/2
Instructions:
1. Toast the hazelnuts on a baking sheet, in a 350 degree F. oven for 10 minutes. Remove from the oven, and place in a kitchen towel. Rub the nuts inside the towel to remove their skins. Coarsely chop, and set aside.
2. Mix together the water, 1/2 cup sugar, and liqueur in a small pot. Bring to a boil, and stir until the sugar is dissolved. Remove from the heat and cool.
3. Line a deep bowl that is 9 inch in diameter, and 5 inches deep with plastic wrap. Cut the rectangular sponge cake into 9 squares, and then cut each square in half diagonally, creating 19 pieces of sponge cake in total. Brush both sides of the sponge cake with the liqueur mixture, and fit them together in the lined bowl so the mold is completely lined. If you have any spaces visibles, use spare pieces of the sponge cake moistened with the syrup to fill in the holes. Trim the top edge of the bowl evenly, and place it in the refrigerator while you prepare the filling.
4. Place the 2 cups of heavy cream with the icing sugar in a bowl, and beat with an electric mixer until the cream is in stiff peaks. Carefully fold in the hazelnuts, chopped chocolate and raspberries. Remove the mold from the refrigerator, and spoon the filling into the lined mold. Place the round cake on top of the filling, cover everything with plastic wrap, and refrigerate 12 hours.
5. Chop the chocolate finely, and place it in a bowl. Cook the cream until bubbly, and then pour it over the chocolate mixture. Let this mixture sit for 5 minutes, and then stir it until it is smooth. Leave sitting at room temperature. It will get thicker as it sits, but you need a mixture that is spreadable, but thick enough to nicely coat the bottom of the mold.
6. Remove the plastic wrap, place the cake on a wire rack top side down so the rounded end is on top, and remove the bowl. Place the wire rack over a baking sheet to catch the drips. Using a ladle, spoon the chocolate icing or ganache over the cake coating the entire surface. Decorate with extra hazelnuts and raspberries and serve.
Title: Sticky Ginger Cake
Ingredients:
- 1 all-purpose flour
- 1 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground allspice
- 1/4 salt
- 1 low-fat buttermilk
- 2 eggs
- 5 honey
- 5 molasses
- 1/4 dark brown sugar
- 2 butter
- 2 fresh ginger
- 1 water
- 1 powdered sugar
Instructions:
1. Preheat oven to 400°.
2. Lightly coat an 8-inch square metal baking pan with cooking spray. Set prepared pan aside.
3. Weigh or spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt); stir with a whisk. Combine buttermilk and eggs. Combine 1/4 cup honey, 1/4 cup molasses, brown sugar, butter, and fresh ginger in a pan over medium heat. Stir constantly until sugar melts. Remove pan from heat; cool 5 minutes. Add egg mixture to honey mixture, stirring with a whisk. Add egg mixture to flour mixture; stir until well combined.
4. Pour batter into pan. Bake at 400° for 25 minutes. Place on a rack; pierce surface with a skewer. Combine 1 tablespoon honey, 1 tablespoon molasses, and 1 tablespoon water; brush over hot cake. Cool. Dust with powdered sugar.
Title: Sugar-Free Carrot Cake
Ingredients:
- 6 egg substitute
- 1 canola oil
- 2/3 water
- 1/4 unbleached white flour
- 3 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 2 nutmeg
- 1/4 raisins
- 2 carrots
- 2 light cream cheese
- 1 1/2 margarine
- 1 1/2 Equal sugar substitute
- 16 vanilla
- 2 1% low-fat milk
- 2
Instructions:
1. Preheat oven to 350°F
2. Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray. Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.
3. Pour into cake pans, and bake at 350°F for 25 to 30 minutes. Then reduce heat to 325°F for 8 to 12 more minutes. Serve cooled (even refrigerated) with Cream Cheese Frosting.
4. Sugar-Free Cream Cheese Frosting 1 1/2 cups light cream cheese 1 1/2 Tablespoons margarine, softened 16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar) 2 teaspoons vanilla 0-2 Tablespoons 1% milk to thin frosting Beat together cream cheese and margarine. Then stir in Equal®, and milk till powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9" round layers of cake or two dozen cupcakes.
Title: Grandma Rene's Old-Fashioned Banana Pudding
Ingredients:
- 1/2 sugar
- 4 flour
- 1 salt
- 2 egg
- 3 lemon zest
- 1 bananas
- 1 cream of tartar
- 1 salt
- 6 -7 granulated sugar
- 15 pure vanilla extract
- 3
- 1/4
- 1
- 1/4
- 1
Instructions:
1. In a saucepan or double-boiler, mix the sugar, flour, salt, milk, egg yolks and whole egg. Cook over moderate heat, stirring constantly to bring up to a good temperature. Slowly increase heat until mixture thickens and bubbles and becomes thick. It will coat the back of a wooden spoon and when you draw your finger down the middle of the back of the spoon, the separation remains.
2. Remove from heat and add vanilla and lemon oil or zest if using.
3. Slice bananas 1/4" to 1/2" thick, whatever your preference.
4. Use a 2 quart souffle dish or 10-inch pie plate. Layer vanilla wafers on bottom. Top with some bananas, followed by the custard. Repeat until all the custard is used. Finish with custard and wafers pressed down into it.
5. Preheat oven to 350.
6. MERINGUE:.
7. Take room temperature egg whites and add cream of tartar and pinch of salt. Beat til foamy. As volume increases, slowly add sugar. Whip til glossy but not dry. Stop mixer and add vanilla. Whip til incorporated and meringue stands in stiff peaks but it not dry. Meringue should still have a nice sheen to it.
8. Dump meringue on top of prepared banana pudding mixture and spread out to the edges and seal to the edge using a spatula. Sealing is important as the meringue will shrink from the edges if you don't.
9. Bake in a 350 oven for 8-10 minutes, til golden brown. If you've tall peaks, watch closely for browning of the tips. They can brown really fast.
10. Remove from oven and cool on countertop. Serve warm or put in refrigerator when completely cool to keep meringue from sweating.
Title: Delectable Carrot Cake With Cream Cheese Frosting
Ingredients:
- 1 1/4 eggs
- 4 salt
- 1 sugar
- 1/2 carrots
- 2 flour
- 3 baking soda
- 2 cinnamon
- 2 cream cheese
- 2 vanilla
- 1 oleo
- 1 powdered sugar
- 1/2
- 4
Instructions:
1. Blend oil and sugar.
2. add eggs one at a time beating after each addition.
3. sift flour and remaining dry ingredients and sift again, then add to egg and sugar mixture.
4. then add carrots and nuts, mix well.
5. bake at 350 for 35-40 minute in 2 greases and floured 8-9 inches layer pans.
6. FROSTING:.
7. beat all cream cheese, vanilla, oleo and powdered sugar together.
Title: Easy Caramel Cake - ATK
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 3/4 salt
- 1 1/2 sugar
- 4 eggs
- 2 vanilla extract
- 1/2 buttermilk
- 16 unsalted butter
Instructions:
1. Combine dry ingredients and sugar in mixer bowl; set aside.
2. Whisk together the eggs, vanilla, and buttermilk in large measuring cup; set aside.
3. Make batter using Reverse creaming method:
4. Start mixer on low speed. Add butter 1 TB at a time mixing constantly, until butter is incorporated into flour mixture. Should not be any large pieces of butter left. Mixture should appear yellowish and dry.
5. Add half of the egg/buttermilk mixture. Beat on low to medium speed until smooth but thick.
6. Add remaining egg mixture, beat about 15 seconds until smooth.
7. Divide batter between pans & spread evenly.
8. Bake at 350 on middle rack, until toothpick in center comes out clean, about 20 minutes.
9. Cool in pans for 10 minutes, remove and cool completely on racks.
Title: Whole Wheat Snickerdoodles
Ingredients:
- 1 1/2 sugar
- 1 butter
- 1 margarine
- 1 egg
- 1 1/2 whole wheat flour
- 1 1/4 all-purpose flour
- 1 baking soda
- 1/4 salt
- 2 sugar
- 2 cinnamon
Instructions:
1. Cream sugar and butter until fluffy.
2. Add egg and egg white and beat until well mixed.
3. Combine dry ingredients and add to creamed mixture.
4. Beat well (dough will be stiff).
5. Combine topping ingredients.
6. Shape dough into balls slightly larger than 1" and roll in cinnamon-sugar.
7. Place 2" apart on ungreased baking sheets.
8. Bake at 400° for 8-10 minutes.
9. Cookies will puff up and flatten as they bake.
Title: Zero Carb Vanilla Pudding
Ingredients:
- 1 1/4 heavy cream
- 1 water
- 3 xanthan gum
- 3/4 vanilla extract
- 4
- 2
- 1
Instructions:
1. combine heavy cream and water in medium saucepan and place on medium heat.
2. in a separate bowl whisk remaining ingredients together until well combined and not clumpy.
3. continue to whisk cream mixture until boiling. once boiling, pour half of cream mixture into egg mixture whisking constantly.
4. once egg mixture is well combined, pour back into cream mixture and continue to whisk for approximately five minutes or until mixture is thick to desired consistency. This will not be completely solid like store brands are, but very spoonable texture.
Title: Diabetic Pumpkin Custard
Ingredients:
- 1 pumpkin
- 1 Splenda granular
- 1/8 ground cloves
- 1/2 cinnamon
- 1 ground ginger
- 1/2 salt
- 2 eggs
- 1/2 evaporated milk
- 1/2 heavy cream
- 1/2 baking soda
- 1/2 non-fat powdered milk
Instructions:
1. Combine first 8 ingredients in a large bowl, mixing well.
2. Combine the evaporated milk and the heavy cream in a small saucepan.
3. Heat the milks to the scalding point.
4. Add scalded milks to the other ingredients, mixing well.
5. Grease several ramekins or small baking dishes and fill 3/4 full. Place the ramekins in a baking pan. Then pour about 2 inches of boiling water into the baking pan so that the ramekins are surrounded by the water.
6. Bake 350 degrees for about 45- 60 minutes .
7. Custard is done when a knife or toothpick inserted into the middle comes out clean.
8. Top with desired whipped topping.