lumicero/recipes-ing2inst huggingface dataset:
Title: Desert Safe Creative Pan Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 1/4 granulated sugar
- 1 butter flavor shortening
- 2 eggs
- 2 water
- 1 quick oats
- 2 1/4 apples
- 1 raisins
Instructions:
1. Preheat oven to 375.
2. Combine flour, baking soda, salt & cinnimon in small bowl and set aside.
3. In large mixer bowl beat sugar & shortening until creamy. Add eggs. Gradually add flour mixture and water. Stir in chocolate chips, oats & fruit.
4. Spread in ungreased 15 1/2" x 10 1/2" baking pan.
5. Bake 18-20 min or untill lightly browned.
6. Cool completely and cut into 2" squares.
Title: Chocolate Banana Bread Pudding
Ingredients:
- 1/3 unsalted butter
- 1/2 sugar
- 2 eggs
- 1 banana
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 fine salt
- 1/2 pecans
- 1/2 half-and-half cream
- 3 vanilla extract
- 1 eggs
- 6 sugar
- 3 banana
- 1/2 fine salt
- 1/2
- 1
Instructions:
1. BANANA BREAD: Beat butter & sugar until light & fluffy; add eggs, 1 at a time, beating well after each addition.
2. Stir in banana & vanilla; Sift flour, baking powder, baking soda & salt, add to banana mixture, stirring just until blended.
3. Stir in chocolate chips & pecans and scrape batter into a greased 9 inch square pan; bake in preheated 350F oven for 30 to 35 minutes or until a cake tester comes out clean.
4. Cool in pan on a rack for 15 minutes; turn out & cool completely.
5. BREAD PUDDING: Grease a 9 inch square pan & line with parchment so that some of the parchment hangs over the sides.
6. Cut banana bread into one inch cubes & layer in pan.
7. Heat cream & vanilla to just below a simmer; pour over chocolate, whisking gently to melt.
8. In a separate bowl, whisk eggs, sugar, banana & salt; slowly add the hot cream mixture, whisking constantly until blended.
9. Strain the chocolate custard mixture over the cubed banana bread, press down to soak & let sit for 15 minutes.
10. Place the bread pudding dish into a large baking pan with a 2 inch lip; pour an inch of boiling water into the baking pan.
11. Bake in a 300F preheated oven for 55 to 65 minutes or until a cake tester inserted into the centre of the cake comes out clean.
12. Remove the pan from the water bath & let cool; to serve, use edges of parchment to lift out, cut into squares & serve warm or room temperature.
Title: "just Peachy" Cobbler
Ingredients:
- 1 butter
- 2 flour
- 1 1/2 sugar
- 4 baking powder
- 1/2 salt
- 1 1/3 milk
- 2 eggs
- 2 vanilla
- 2 sugar
- 3/4 cinnamon
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Melt the butter in a 9X13 pan.
3. Sift together the flour, baking powder, salt and sugar.
4. Whisk eggs and milk together; add to dry ingredients and mix by hand till blended.
5. Pour batter evenly over melted butter.
6. Mix sugar and cinnamon together and combine with the peaches. Spoon peaches evenly over the batter, but do NOT stir it.
7. Bake 60 - 65 minutes, or until light golden brown.
8. Best served warm with whipped cream or vanilla ice cream!
Title: Raspberry Fluff
Ingredients:
- 4 fresh raspberries
- 1/4 sugar
- 1 1/4 lemon juice
- 1/4 sugar
- 1/4
Instructions:
1. Place raspberries in a bowl and mash slightly.
2. Sprinkle with 1/4 cup sugar and let stand 30 minutes, stirring occasionally.
3. Combine orange juice and remaining ingredients in a small saucepan; cook over medium heat, stirring until sugar dissolves.
4. Remove from heat and let cool.
5. Place raspberry mixture in container of an electric blender; add orange juice mixture.
6. Top with cover and process until smooth.
7. Pour into an 8-inch square pan and freeze until almost firm.
8. Spoon mixture into a large mixing bowl and beat at medium speed of an electric mixer until smooth.
9. Return mixture to pan and freeze until firm.
10. Let stand at room temperature 10 minutes before serving.
Title: Bon Ton Cafe (New Orleans) Bread Pudding
Ingredients:
- 1 milk
- 1 eggs
- 3 sugar
- 2 vanilla
- 2 oleo
- 3 raisins
- 1 butter
- 1/2 sugar
- 1 egg
- 1
Instructions:
1. Soak bread in milk and crush with hands until well mixed.
2. Add eggs, sugar, vanilla and raisins and stir well.
3. Melt butter and pour into 9 x 13 pan Add pudding mixture and bake at 350 until very firm (my oven takes about 35 minutes).
4. Let cool then cube pudding. When ready to serve add sauce and heat under broiler.
5. Cooking whiskey sauce.
6. Cook sugar and butter in double broiler until very hot and well dissolved. Then add in well beaten egg and whip real fast so egg does not curdle. Let cool and add whiskey to taste.
Title: Cranberry Pudding Dessert
Ingredients:
- 2 cranberries
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 1/3 boiling water
- 1/2 molasses
- 1 white sugar
- 1/2 butter
- 1/2 heavy whipping cream
- 1 vanilla extract
Instructions:
1. Lightly grease a 2 quart metal container or a clean 1 pound coffee can. Pick over whole cranberries, wash and drain.
2. Sift together the flour and salt; dredge cranberries in flour mixture.
3. Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
4. Add to the flour and cranberry mixture. Mix together until well blended. Spoon into a greased metal container; cover with a double layer of tinfoil and fasten with heavy elastic band or string.
5. Place into a deep saucepan and fill with water up to about the half way mark on the pudding can. Cover pan and place over high heat. Bring water to boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert pan or open bottom of can and push through. Slice in 1/2 inch pieces.
6. Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of pudding.
Title: Peppermint Patty Cups
Ingredients:
- 1 Cool Whip Topping
- 3
- 24
Instructions:
1. Mix1 cup of the whipped topping and food coloring in small bowl until just blended.
2. Mix remaining whipped topping with chopped cookies in large bowl.
3. Gently stir green whipped topping into cookie mixture until marbleized.
4. Spoon mixture into 8 dessert dishes.
5. Refrigerate until ready to serve.
6. Arrange 3 mint cookies around inside rim of each dish just before serving.
7. Sprinkle with crushed mints, if desired.
8. Store leftover dessert in refrigerator.
Title: Pineapple Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 eggs
- 1 baking soda
- 1/2 salt
- 1 sugar
- 1 1/2 butter
- 1/2 - 1 milk
- 2/3 walnuts
- 1 coconut
- 1 vanilla
- 1
Instructions:
1. Mix the flour,2 cups sugar, 2 eggs, can of pineapple with juice, baking soda and salt together and pour into a large cookie sheet with sides.
2. Bake at 375 degrees for 25 minutes.
3. For topping; In a saucepan, bring sugar, butter and milk to a boil; cook for 5 minutes (slowly).
4. Cool.
5. Add nuts, coconut and vanilla.
6. Spread this on warm cake.
7. Put under broiler for a few minutes until brown and crunchy.
8. Enjoy!
Title: Mocha Layer Cake
Ingredients:
- 1 butter
- 3 brown sugar
- 4 eggs
- 3 vanilla extract
- 3 flour
- 3/4 baking soda
- 3 salt
- 1/2 brewed coffee
- 1 1/2 sour cream
- 1 1/3 cream cheese
- 2 brewed coffee
- 0.5 vanilla extract
- 1/2 confectioners' sugar
- 3
- 6
Instructions:
1. In large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
2. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream.
3. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 30-35 minutes or until toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before removing from pans to wire racks to cool.
5. In a large mixing bowl, beat cream cheese and butter until fluffy.
6. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake.
7. Cover and refrigerate until serving.
Title: Pineapple Upside Down Cake
Ingredients:
- 2 1/2 flour
- 2 1/2 baking powder
- 1 salt
- 1/2 milk
- 1 eggs
- 2 sugar
- 1 1/2 vanilla
- 1 margarine
- 1/3 brown sugar
- 1 crushed pineapple
- 0.5
Instructions:
1. Mix dry ingredients and alternate the rest.
2. Put margarine, brown sugar, and pineapple In a large skillet.
3. Simmer until you are ready to add the cake mix.
4. Bake in oven at 375 degrees for 25-30 minutes.
Title: Whole Wheat Apple Turnovers
Ingredients:
- 2 whole wheat flour
- 3/4 vegetable shortening
- 3/4 salt
- 1/8 sugar
- 1 1/2 water
- 1/4 vinegar
- 1 1/2 granny smith apples
- 3 sugar
- 3 cinnamon
- 1/2 fresh lemon juice
- 1/4 kosher salt
- 1 light margarine
- 6 honey
- 1
Instructions:
1. Sift together flour and salt.
2. Cut in shortening, add water.
3. Roll 1/8” thick & cut into twelve 4” squares. Set aside.
4. Mix apples, sugar, cinnamon, lemon juice, and salt. Drizzle with honey.
5. Place 1 heaping tablespoon apple mixture in center of each square.
6. Dot with 1/2 teaspoon margarine.
7. Moisten edges with water, fold into triangle, and press edges together with fork.
8. Place on greased cookie sheet. Prick top with fork.
9. Bake 25 to 30 minutes at 400°F.
Title: Dutch Apple Pie Cones
Ingredients:
- 8 baking apples
- 2 cornstarch
- 1 vanilla extract
- 3/4 dark brown sugar
- 1/4 golden raisin
- 1/4
- 8
Instructions:
1. Preheat oven to 400 degrees. Peel, core, and cut the apples into 3/4" chunks.
2. In a medium bowl, whisk the cornstarch, vanilla extract, apple juice concentrate, and brown sugar together. Add the apples and raisins and toss. Transfer to a 2-quart baking dish.
3. Cover the dish with foil and bake for 20 minutes. Uncover and bake for 20 minutes more, stirring occasionally for even cooking. The mixture is done when the apples are just tender and the filling is clear and thickened. Set aside to cool a bit.
4. Scoop warm filing into the ice cream cones and serve, topped with whipped cream.
Title: Taylor's Zuccotto
Ingredients:
- 1 brandy
- 1/4 bittersweet chocolate
- 6 heavy cream
- 2 powdered sugar
- 1/2
- 1/4
- 1/2
Instructions:
1. Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap.
2. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles.
3. Line the bottom and sides of the prepared bowl with the cake triangles fitting the puzzle pieces together to minimize gaps.Reserve the extra triangles to cover the top.
4. Brush some of the brandy over the cake lining the bowl.
5. Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. (we melted the chocolate in the microwave to save time).
6. Beat 1 cup of cream in a bowl until it is thick and peaks form. Fold the whipped cream into the cooled chocolate, 1/4 cup at a time.
7. Spread the chocolate cream over the cake, covering completely and creating a well in the center.
8. In another bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.
9. Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary.
10. Cover the cake with plastic wrap, press lightly on top & cover with a plate to weight it down.
11. Refrigerate at least 3 hours and up to 1 day.
12. Invert the cake onto a platter. Remove the bowl and the plastic wrap.
13. Sift the cocoa powder over and serve.
Title: Hot Apple Cake With Caramel Pecan Sauce
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 1/4 ground nutmeg
- 1 1/2 ground cinnamon
- 1 baking soda
- 1/4 salt
- 3 tart apples
- 3/4 pecans
- 1 vanilla
- 1 vanilla ice cream
- 4 unsalted butter
- 1/2 pecan halves
- 1 dark brown sugar
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour a 9 x 2" cake pan.
2. Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. In a separate bowl, mix together flour, spices, baking soda and salt; set aside. Beat in eggs on low speed, one at a time, until well blended. Add flour mixture beating just until incorporated. Mix in apples, nuts and the vanilla.
3. Spoon batter into prepared pan. Bake for 35 - 45 minutes or until top is golden and cake tester inserted near center comes out clean. Remove to rack and cool. Turn cake out of pan by inverting onto rack after 10 minutes.
4. NOTE: If desired, the cake may be stored at room temperature, well wrapped overnight or it may be frozen. Defrost at room temperature for several hours or overnight. Reheat in 350 degree oven for 10 minutes or until warm.
5. Caramel Pecan Sauce:
6. Melt butter in a medium size saucepan. Add nuts. Cook, stirring constantly, over moderately high heat, until nuts are toasted and butter is lightly browned. Add brown sugar and cream and continue to cook, stirring constantly, until sauce boils and sugar dissolves and turns deep golden brown.
7. NOTE: the sauce maybe refrigerated for several days. Reheat before serving.
8. To Serve: place a wedge of warm cake on a dessert plate. Serve with a scoop of vanilla ice cream and spoon hot Caramel Pecan Sauce over all.
Title: Bayou Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 2 flour
- 1 1/2 baking soda
- 1/2 salt
- 1 crushed pineapple
- 1/2 butter
- 1 sugar
- 3/4 evaporated milk
- 1 vanilla
- 1 sweetened flaked coconut
- 1 pecans
- walnuts
Instructions:
1. Beat sugar into eggs.
2. Add flour through salt and blend thoroughly.
3. Stir in pineapple.
4. Pour into greased 13 x 9-inch metal baking pan.
5. Bake at 350° about 30-35 minutes until an inserted toothpick comes out clean.
6. Meanwhile, combine butter through milk in a small saucepan.
7. Bring to a boil, lower heat and simmer about 10 min until sugar is dissolved and sauce is thickened.
8. Remove from heat and stir in vanilla.
9. Stir in coconut and nuts.
10. As soon as cake comes out of oven, spread coconut mixture over the top.
11. Let cool completely before slicing and serving.
Title: Magical Peanut Butter Cookies (Sugar Free)
Ingredients:
- 1 peanut butter
- 1 1/3 sugar substitute
- 1 egg
- 1 vanilla
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl combine peanut butter, 1 cup Splenda, egg, and vanilla.
3. Stir well.
4. Roll dough into balls about the size of walnuts, or however big you want your cookies to be.
5. Place on a prepared cookie sheet.
6. With a fork dipped in remaining Splenda, press a criss cross design on each cookie.
7. Bake at 350F for 12 minutes.
8. Let cool slightly before removing from cookie sheet.
Title: Carolyn's Chip Cookies
Ingredients:
- 1/3 brown sugar
- 3/4 butter
- 2 eggs
- 1 vanilla
- 2 1/4 flour
- 1 baking soda
- 1/2 salt
- 6 chocolate chips
- 3 pecans
- 1/2
Instructions:
1. Melt parkay butter in microwave.
2. Mix together brown sugar, warm butter, eggs and vanilla in large mixing bowl until well blended.
3. Mix flour, salt and baking soda and add to butter mixture.
4. Chill (about an hour) until able to work with easily.
5. Drop by rounded Tbs. 3 inches apart onto lightly greased cookie sheet. (I put cookie sheet in refrigerator to make cool before putting dough on.) I use an insulated cookie sheet so the bottom doesn't brown more than the top. (If you don't have insulated, put two cookie sheets together.) I remove cookies from sheet as soon as I can.
6. Bake in preheated 350 oven for 7-10 minutes or until desired doneness.
Title: Pineapple Angel Lush
Ingredients:
- 1 instant vanilla flavor pudding and pie filling
- 1 strawberries
- 1
- 10
Instructions:
1. Mix dry pudding mix and pineapple with juice in medium bowl.
2. Gently stir in whipped topping.
3. Cut cake horizontally into 3 layers.
4. Place bottom cake layer, cut side up, on serving plate.
5. Spread 1 1/3 cups of pudding mixture onto cake layer.
6. Cover with middle cake layer.
7. Spread 1 cup of the pudding mixture onto middle cake layer.
8. Top with remaining cake layer.
9. Spread with remaining pudding mixture.
10. Refrigerate at least 1 hour or until ready to serve.
11. Garnish with strawberries (optional).
12. Store in refrigerator.
Title: Easiest Cream Cheese Frosting
Ingredients:
- 2 cream cheese
- 1/2 butter
- 2 margarine
- 4 vanilla
- powdered sugar
Instructions:
1. In a mixer bowl beat together the cream cheese, butter or margarine, and vanilla till light and fluffy.
2. Gradually add the powdered sugar, beat till smooth.
Title: Oatmeal Peanut Butter Cookies
Ingredients:
- 1 flour
- 1 baking soda
- 1/2 baking powder
- 1/2 Splenda sugar substitute
- 1 sugar-free maple syrup
- 1/2 vanilla
- 1 1/2 egg
- 1 peanut butter
- 1/2 margarine
- 1/4
Instructions:
1. Mix all together form into balls.
2. Spray cookie sheet with pam flatten with fork bake 10-15 min at 350-375 degrees cool in pan 1 minute remove and cool completely.
3. Variations: Sugar-free Oatmeal Peanut Butter Cup Cookies: You can add 12 sugar-free Reese's Miniature Peanut Butter Cups, each sliced in half across. Flatten each cookie dough slightly as they don't spread hardly at all during baking. Gently press half of a Reese's Miniature Peanut Butter Cup into the center of each cookie. If you are making small cookies divide the peanut butter cups into 1/4's.
4. Non-Chocolate Variation - Omit the Reese's Miniature Peanut Butter Cups. Bake as directed. Once cookies are cooked and completely cooled, drizzle with sweet icing. Sweet Icing 1 cup of powdered sugar (whip together 1 cup of Splenda bulk (granule) with 2 and 1/2 tablespoons cornstarch until mixture is very fine and fluffy. - this will taste WEIRD plain!) 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract 1 to 2 tablespoons milk, to achieve desired consistency. Stir all ingredients together, adding milk in small amounts until icing is the desired drizzling consistency. With a teaspoon, drizzle ribbons of icing over tops of cookies.
5. If you like really sweet cookies, you could add more Splenda, raisins, or chocolate chips.
Title: Peanut Butter Cup Pie
Ingredients:
- 1 powdered sugar
- 3 water
- 1/4 creamy peanut butter
- 1 butter
- 2 chocolate chips
- 1 butter
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350.
2. Press cookie dough into a greased 9" pie pan to make a crust.
3. Bake 30-40 minutes, until golden. Allow to cool.
4. Mix peanut butter, water, 2 Tbsp melted butter, vanilla, and one cup powdered sugar until smooth, using an electric mixer.
5. Stir in additional 2 cups of powdered sugar. Mixture will be crumbly.
6. Press the peanut butter mixture into the crust.
7. Melt 1/2 cup butter in microwave until about 1/2 melted, then add chocolate chips and microwave until almost melted. Stir until smooth. (Don't burn the chocolate!).
8. Pour chocolate mixture over peanut butter mixture, spreading to edges.
9. Chill 3 hours.
10. Cuts better if warmed to room temperature.
Title: Date & Orange Compote
Ingredients:
- 100 dates
- 50 caster sugar
- 250 cardamom pods
- 55 oranges, zest of
- 4 vanilla yogurt
- 2
Instructions:
1. Place dates, apricots, orange juice, sugar & cardomom pods in a saucepan on medium heat & stir until sugar dissolves.
2. Simmer for a further 5 minutes.
3. Serve topped with yogurt & orange zest.
Title: Cherry Peach Cobbler
Ingredients:
- 1 cherries
- 2 frozen cherries
- 2 lemon juice
- 3/4 ground cinnamon
- 2 quick-cooking tapioca
- 1 vanilla
- 3/4 Splenda sugar substitute
- 1 3/4 flour
- 1 1/2 baking powder
- 3/4 salt
- 2 Splenda sugar substitute
- 2 margarine
- 2/3 milk
Instructions:
1. Mix the first 7 ingredients together for the cobbler and place in a 8 inch square pan.
2. Preheat oven to 425 degrees.
3. Now for the cust, stir dry ingredients together.
4. Add maregarine and mix until it is crumbled.
5. Stir in milk until the mixture froms a ball.
6. Knead 6 times.
7. Roll out to a thickness of 1/2 inch.
8. Using a biscuit cutter, cut dough into 8 biscuits.
9. Place biscuits ovedr filling and bake about 35 minutes until golden.
Title: Key Lime Macadamia Nut Cupcakes
Ingredients:
- 2 unbleached all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 key lime
- 3/4 coconut milk
- 1/2 butter
- 3/4 honey
- 2 eggs
- 1/2 cream cheese
- 1/2 butter
- 1/2 lime juice
- 1/4 honey
- 2 powdered sugar
- 2
- 4 -5
- 1 1/2
Instructions:
1. TO MAKE THE CUPCAKES:
2. Preheat oven to 350°F
3. Sift together flour, baking soda, baking powder and salt; set aside.
4. In a liquid measure, combine Key lime zest and juice, and coconut milk; set aside.
5. In a mixing bowl, cream butter until fluffy; scraping sides of bowl, as necessary. Add honey; mix well. Add eggs, one at a time, scraping down sides of bowl after each addition.
6. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined.
7. With mixer running on low, slowly add the lime mixture. Add remaining dry ingredients until just combined.
8. Stir in coconut and macadamia nuts.
9. Fill paper-lined muffin tins 2/3 full.
10. Bake 18 to 22 minutes, or until a toothpick inserted in center of a muffin comes out clean.
11. Remove to wire rack; cool.
12. Frost with Coconut Cream Cheese Frosting, if desired.
13. TO MAKE THE FROSTING:
14. In a mixing bowl, cream together cream cheese and butter until light and fluffy. Add lime juice and honey; mix well.
15. Add powdered sugar, 1 cup at a time, until desired spreading consistency. Frost cupcakes and top with coconut.
Title: English Summer Pudding
Ingredients:
- 1 1/4 sugar
- 1 lemon
- 1/2 strawberry
- 1/2 blackberry
- 3/4 blueberries
- 15 -20 raspberries
- 2
Instructions:
1. Cook sugar, lemon juice, peel, and 2 1/4 cups water in a saucepan over medium-high heat until sugar dissolves, about 2 minutes.
2. Reduce heat to medium, add strawberries, and poach for 2 minutes. Using a slotted spoon, transfer strawberries to a bowl. Poach blackberries in the same syrup for 30 seconds, then add to strawberries. Repeat with blueberries, then with half the raspberries. Add remaining raspberries to syrup and cook, mashing with spoon, until very soft, about 10 minutes. Discard peel. Cool syrup.
3. Use a pastry brush to lightly coat a deep 1-quart bowl with syrup. Cut 1 slice of bread to fit the bottom, dip it into syrup, and place in bowl. Dip additional bread slices into syrup and line sides of bowl, overlapping slightly.
4. Spoon about a third of mixed berries into bowl. Cut several more bread slices to make an even layer of bread over berries, then dip into syrup, arrange, and press down lightly. Repeat process twice, ending with a double layer of bread. Refrigerate remaining syrup.
5. Cover pudding with plastic wrap, place a plate on top, and weigh it down with two large cans. Place bowl on a plate (juice may seep out) and refrigerate for at least 8 hours. Invert pudding onto a platter (if pudding sticks, slide a knife around the edge) and serve cold with reserved syrup and whipped cream.
Title: Glazed Eggnog Spritz Cookies
Ingredients:
- 3/4 granulated sugar
- 1 butter
- 2 margarine
- 2 vanilla
- 1 egg
- 2 1/4 flour
- 1 ground nutmeg
- 2 butter
- 1 margarine
- 1 powdered sugar
- 1 water
- 1/2 ground nutmeg
Instructions:
1. Heat oven to 350 degrees.
2. In large bowl beat sugar and 1 cup of butter.
3. Beat vanilla, 2 teaspoons of rum flavoring and egg until smooth.
4. Beat in flour and 1 teaspoon nutmeg.
5. Place 1/4 of the dough at a time into your cookie press.
6. On a ungreased cookie sheet, form desired shapes with dough.
7. Bake 6 to 10 minutes, until edges are lightly browned. Cool 1 minute, remove from cookie sheet to wire rack.
8. Once cool, mix ingredients for the Rum glaze and drizzel on each cooled cookie.
Title: Cheryl's Rum Cake
Ingredients:
- 1 pecans
- 1/2 vanilla instant pudding mix
- 1 light rum
- 1/2 water
- 1/2 eggs
- 1/2 butter
- 4 margarine
- 1/2 rum
- 1/2 sugar
- 1 water
- 1/4
Instructions:
1. Preheat oven at 325 F degrees.
2. Cake:
3. Grease and flour bundt pan. Place chpped pecans in the bottom of the pan. Mix the rest of the cake ingredients in a mixing bowl for 4 minutes. Pour into pan and bake for 50-60 minutes.
4. Glaze:
5. Mix all ingredients and boil for 2-3 minutes.
6. Remove cake from pan and poke holes with a fork, immediately spoon on the Rum Glaze, let stand 30 minutes.