lumicero/recipes-ing2inst huggingface dataset:
Title: Snickers Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 chocolate chips
- 1 1/3
- 1
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Mix and bake cake as directed on box in a 9x13 pan.
3. After baking, while still hot, pour caramel ice cream topping over cake.
4. Sprinkle chocolate chips and chopped nuts over the caramel layer.
5. Serve warm or after cake has cooled.
Title: O Henry's
Ingredients:
- 1 sugar
- 1 peanut butter
- 7 chocolate chips
- 1 1/2
- 1
Instructions:
1. Bring sugar & Karo syrup to a boi, turn off heat.
2. Add Peanut Butter & Special L, mix well.
3. Place in grerased baking dish.
4. Melt chcolate & butterscotch chips in microwave, blend together, spread over top of cereal mixture.
5. Place in refrigerator until firm, then cut.
Title: Grape-Nuts Biscotti
Ingredients:
- 2 eggs
- 3/4 sugar
- 3/4 salt
- 1 flour
- 1 baking powder
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat together eggs and sugar.
3. Add rest of ingredients.
4. Mix well.
5. Divide dough into 3 loaves.
6. Oil cookie sheet.
7. Bake 15 minutes.
8. Cool.
9. Slice (approx. 12 per loaf) and bake 15-20 minutes or until lightly brown.
Title: Sour Cream Cake
Ingredients:
- 1 vanilla pudding mix
- 1 eggs
- 4 real butter
- 1/4 dry buttermilk
- 1/2 sour cream
- 3 pecans
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all the ingredients together (the batter will be rather thick).
3. Put some cinnamon sugar and nuts in the bottom of a bundt pan, if you like.
4. Place one-third to one-half of batter on top of the cinnamon sugar.
5. Add another layer of cinnamon sugar & nuts and cover it up with spoonfuls of the batter. When you are finished, you can swirl the batter and cinnamon/sugar/nuts around if you like.
6. Bake for one hour.
7. Cool for 10 minutes and turn it upside down on a plate.
8. Stand back as your family DEVOURS this cake.
Title: Civil War Pound Cake
Ingredients:
- 2 butter
- 2 sugar
- 9 eggs
- 4 flour
- 1 salt
- 1/2 lemon, rind of
- nutmeg
- brandy
Instructions:
1. Mix the butter and sugar together well and beat in the eggs.
2. Sift the flour and salt together; mix in to the butter mixture until thoroughly blended.
3. Add the lemon peel, nutmeg, and brandy, mix well and pour into two small buttered loaf pans or one large one.
4. Bake in a moderate oven (350F) for about 1 hour or until cake tests done.
Title: Cream Cake Palermo
Ingredients:
- 2 ricotta cheese
- 1/2 sugar
- 1/4 rum
- 1 confectioners' sugar
- 1/2 lemon juice
- 1/2
- 1
- 1/4
- 1
- 1 1/2
- 1
Instructions:
1. Combine first 7 ingredients and blend very well.
2. Cover cheese mixture and chill for 1 hour.
3. Cut sponge cake into 3 layers; brush surface of bottom and middle layers evenly with rum.
4. Spread chilled filling 1/2-inch thick between layers.
5. Refrigerate cake for 1 hour.
6. Prepare frosting; beat egg white until frothy.
7. Add sugar gradually and blend in almond flavoring and lemon juice.
8. Beat until smooth and creamy.
9. Spread frosting over top and sides of cake and decorate frosted cake with candied fruits and flowers.
10. Store in refrigerator and refrigerate any leftovers.
Title: Candied Pecans
Ingredients:
- 1 pecan halves
- 1 sugar
- 2 vanilla
- 1 cinnamon
- 1 salt
- 1
Instructions:
1. Preheat oven to 250.
2. Combine egg whites and vanilla in large bowl and whisk until frothy (i used my kitchenaid w/ whisk attachment).
3. In a separate bowl combine Sugar, Salt and Cinnamon.
4. Add Pecans to egg white mixture, mix well until coated.
5. Slowly pour Sugar mixture into pecans while mixing.
6. Pour onto a greased cookie sheet (or use parchment or silpats) and spread the pecans into a single layer.
7. Put into oven for 15 minutes then stir the pecans, repeat every 15 minutes for a total of 1 hour. They will be semi soft when warm (still delicious) and will harden when cooled.
Title: Nanny's Sweet White Sauce
Ingredients:
- 2 milk
- 1 egg
- 1/2 sugar
- 3 flour
- 5 water
- nutmeg
- cinnamon
Instructions:
1. Put milk in medium size sauce pan, bring to a gentle simmer.
2. Add beaten egg, blending continuously with whisk.
3. Add sugar; continue to whisk.
4. Mix flour with water. Add slowly to mixture, still whisking.
5. Stir mixture till it becomes thick, but still "pourable.".
6. Sprinkle with nutmeg and cinnamon.
7. Serve warm, ladled over individual cake slices. (I recommend my Grandmothers cake, Recipe #360999).
Title: Blueberry Crisp
Ingredients:
- 1/4 brown sugar
- 1 cornstarch
- 2 tapioca starch
- 1/4 blueberries
- 1/4 all-purpose flour
- 1/4 brown sugar
- 2 butter
Instructions:
1. In a mixing bowl, mix together brown sugar with cornstarch.
2. Add blueberries to sugar mixture and stir until well coated.
3. Spoon blueberry mixture into a 9 inch x 9 inch microwave safe dish.
4. Microwave on HIGH (full power) uncovered for 3 1/2 minutes for fresh blue berries or 6 minutes if using frozen blueberries.
5. Blueberry sauce should be thick and bubbly.
6. Stir once half way through cooking.
7. TOPPING-----------.
8. In a mixing bowl, combine flour, brown sugar, rolled oats and butter and rub together with fingers until evenly mixed.
9. Spread evenly in a separate microwave safe dish and microwave on HIGH (full power) for 4 minutes or until golden and crumbly; stirring once.
10. Spoon cooked topping evenly over blueberry base.
11. Serve hot with icecream or whipping cream.
Title: Red Velvet Pound Cake
Ingredients:
- 3 unsifted flour
- 3/4 milk
- 3 sugar
- 1 shortening
- 3/4 eggs
- 7 butter
- 1/2 baking powder
- 1 vanilla
- 1 salt
- 1/4 cream cheese
- 1/2 confectioners' sugar
- 8 confectioners' sugar
- 1/2 vanilla
- 2 butter
- 1
- 1/2
Instructions:
1. CAKE: Cream sugar, shortening, vanilla, food coloring and eggs.
2. Add dry ingredients and milk.
3. Bake in large and floured tube pan for 1-1/2 hours at 275 degrees.
4. Turn out of pan to cool.
5. ICING: Cream together cream cheese, sugar, vanilla and butter.
6. Spread over cooled cake.
Title: Peanut Butter Cup Brownies
Ingredients:
- 2 eggs
- 1/4 water
- 1/2 miniature marshmallow
- 20
- 1
- 1 1/2
Instructions:
1. Prepare brownie mix as directed on box: Preheat oven to 350. Grease bottom of pan with shortening or cooking spray. Stir brownie mix, eggs, water, and oil in large bowl until well blended (about 50 strokes).
2. Cut miniature peanut butter cups in half and stir into batter along with miniature marshmallows.
3. Pour into a greased 13x9" baking pan and bake for 35 minutes or until done.
Title: Honey Milk Balls
Ingredients:
- 1 oats
- 1 powdered milk
- 1/2 peanut butter
- 1/2 honey
Instructions:
1. Mix all ingredients until evenly combined with clean hands or a silicone spoon.
2. Form into 1-inch balls. Remember these are no bake!
3. Serve immediately if able, but can be stored in an airtight container for later.
4. Glass of milk required for a delicious treat.
5. It is recommended that children under two not be served honey.
Title: Swedish Ginger Cookies With Crystallized Ginger
Ingredients:
- 3/4 unsalted butter
- 1 brown sugar
- 1 egg
- 1/4 molasses
- 1 3/4 all-purpose flour
- 1/2 salt
- 1 cinnamon
- 1/2 clove
- 1 1/2 ground ginger
- 2 baking soda
- 1/2 crystallized ginger
- 1/3 granulated sugar
Instructions:
1. Preheat oven to 350F (180C).
2. Line a cookie sheet with parchment paper.
3. In a large bowl with an electric mixer, cream together butter and sugar for 2 minutes or until light and fluffy. Beat in egg and molasses.
4. Sift together flour, salt, cinnamon, cloves, ginger and baking soda. Stir into batter. Stir in crystallized ginger. The batter will be thick. Roll into 1-inch (2.5cm) balls. Place granulated sugar on a plate. Dip balls into sugar. Place sugar-side up on cookie sheet about 3 inches (8cm) apart, as the cookies tend to spread when baking. Keep dough refrigerated between batches.
5. Bake for 10-12 minutes or until cracked on top, slightly firm to the touch and a golden colour. They will soften and crisp up as they cool. Cool on wire racks.
Title: Bon Bon's Rhubarb Dessert
Ingredients:
- 1 flour
- 3/4 rolled oats
- 1 brown sugar
- 1/2 margarine
- 1 cinnamon
- 4 rhubarb
- 1/2 sugar
- 2 cornstarch
- 1 water
- 1 vanilla
Instructions:
1. Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
2. Cover with chopped rhubarb.
3. Combine sugar, cornstarch, and water.
4. Cook until thick and clear in a small saucepan.
5. Remove from heat and add vanilla.
6. Pour over rhubarb. Top with remaining crumbs.
7. Bake at 350°F for 1 hour.
Title: Gingerbread Apple Cake
Ingredients:
- 2
- 1
Instructions:
1. Grease a 13x9 pan.
2. Spread apple pie filling on bottom of pan.
3. Prepare cake mix as directed on box.
4. Pour on top of apples.
5. Bake according to package directions.
Title: Chocolate Cottage Cheese
Ingredients:
- 1/2 low fat cottage cheese
- 1 1/2 - 2 sugar
- 1
Instructions:
1. Combine all ingredients.
2. If desired, puree in blender until smooth (not necessary, but it'll look more appetizing).
3. Eat.
Title: Quick Apple Tart
Ingredients:
- 1 frozen puff pastry
- 3 golden delicious apples
- 2 unsalted butter
- 3
- 1/4
Instructions:
1. Preheat oven to 400°F
2. Line baking sheet with parchment paper.
3. Unfold pastry on parchment paper.
4. Using tines of fork, pierce 1/2-inch border around edge of pastry, then pierce center all over.
5. Arrange apples atop pastry in 4 rows, overlapping apple slices and leaving border clear.
6. Brush apples with melted butter; sprinkle with cinnamon sugar.
7. Bake 30 minutes.
8. Brush melted jam over apples.
9. Bake tart until golden, about 8 minutes longer.
10. Serve warm or at room temperature.
Title: Raspberry and Almond Mascarpone Cake
Ingredients:
- 500 butter
- 3 caster sugar
- 8 eggs
- 2 plain flour
- 1 1/2 self raising flour
- 1 milk
- 1 raspberries
- 1 mascarpone
- 400 sour cream
- 400 icing sugar
- 750 Cointreau liqueur
- 300 Grand Marnier
- 1
- 80
Instructions:
1. Preheat oven to 160 degree C (or 140 degree C for fan forced).
2. Grease a deep 30cm round cake tin and line the base and sides with baking paper.
3. Beat the butter and sugar in a large bowl with an electric beater until fluffy.
4. Add the eggs, one at a time.
5. Beat until just combined.
6. The mixture may appear curdled at this stage-don't worry!
7. Transfer mix to very large bowl and fold in the sifted flours, almond meal and milk.
8. Do it in 3 batches (1/3 flours, 1/3 milk etc) folding each batch inbetween.
9. Fold in the chopped almonds and raspberries.
10. Spread mixture into prepared pan.
11. Bake for 1 hour.
12. Reduce the oven temperature to 150 degree C (or 130 degree C for fan forced) and bake for another hour or until cake tests cooked.
13. Remove from oven and allow cake to stand for 20 minutes before removing from pan to cool on a cooling rack.
14. To make the mascarpone cream, beat the mascarpone, sour cream and icing sugar with electric mixer until soft peaks form.
15. Stir in the liqueur.
16. Split the cake crossways into 3 layers, using either a large serrated knife or special tool.
17. Place the base onto a serving plate and spread with 1/3 of cream.
18. Repeat layers ending with the mascarpone cream.
19. Decorate the cake with the vienna almonds.
Title: Fruited Apple Nut Cake
Ingredients:
- 2 butter
- 1/2 walnuts
- 1/3
Instructions:
1. Spray interior of slow cooker with non stick cooking spray.
2. Place pie filling in slow cooker.
3. In a mixing bowl, combine dry cake mix, and butter, and spoon over filling.
4. Drop walnuts over top.
5. Cover, and cook on low for 3-5 hours, or until a toothpick inserted into center comes out clean.
Title: Maple Glazed Bananas
Ingredients:
- 4 bananas
- 3 maple syrup
- 6 -8 dark brown sugar
- ground cinnamon
Instructions:
1. Preheat grill to High.
2. Leave skin on bananas, trim ends and cut in half lengthwise.
3. Brush cut sides with maple syrup and generously sprinkle with brown sugar. Dust with cinnamon.
4. Arrange bananas cut side up, on hot grill, prependicular to grill ridges. Close lid and cook 3-5 minutes until carmelized and fruit starts to pull away from the skin.
5. Serve alone or with vanilla ice cream and drizzled with sauce.
Title: Oatmeal Peanut Butter Chocolate Chip Bars
Ingredients:
- 1 flour
- 3/4 quick-cooking oats
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 3/4 creamy peanut butter
- 1/3 brown sugar
- 1/3 white sugar
- 2 eggs
- 1 vanilla extract
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish with nonstick cooking spray; set aside.
2. In a medium bowl, mix together the flour, oats, baking soda and salt.
3. In a separate bowl, beat together the butter, peanut butter, brown sugar and white sugar.
4. Add the eggs, one at a time. Mix in the vanilla extract.
5. Slowly add the dry ingredients and mix until no white streaks remain.
6. Fold in 1 1/2 cups semisweet chocolate chips.
7. Press mixture into prepared pan. Scatter remaining 1/2 cup semisweet chocolate chips on top. Gently press into dough.
8. Bake at 350 degrees Fahrenheit for 22-25 minutes, or until lightly browned on top and around the edges.
9. Remove pan from oven to a wire rack.
10. Cool completely and cut into 24 bars.
Title: Copycat Dunkin' Donuts Glazed Bowties
Ingredients:
- 1 1/4 milk
- 2 1/4 active dry yeast
- 2 eggs
- 8 butter
- 1/4 granulated sugar
- 1 salt
- 4 1/4 all-purpose flour
- 6 milk
- 1 confectioners' sugar
- 5 vanilla
- 1 salt
- 1/16
Instructions:
1. Doughnuts:
2. Heat the milk until it is warm but not hot, about 100 degrees F In the bowl of a stand mixer fitted with the dough hook, combine milk with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
3. Beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add remaining flour; 2 cups plus 2 tablespoons. If the dough is too wet, add more flour 2 tablespoons at a time. The dough will probably become too thick to beat; when it is, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature, in a warm place, until it doubles in size, about 1 hour.
4. Lightly flour two rimless baking sheets. Turn the dough out onto a well-floured surface, and using a well floured rolling pin, roll dough into a 16’’ x 12’’ rectangle; it should be about 1/4-inch thick. Working quickly, and using a floured pizza wheel or pastry cutter, measure dough, then slice dough in half lengthwise. Measure dough, then slice dough into 2-inch sections crosswise. You will now have 12 long strips. Using a thin spatula to assist you, transfer cut dough to baking sheets, leaving about 4’’ of space between each one. Using your floured pastry cutter, slice a slit lengthwise through each piece of dough leaving 1/2’’ of uncut dough on both ends. Working with one piece of dough at a time, gently lift one end carefully separating the center. Twist the dough twice and place the end back down. Repeat with remaining dough.
5. Let twists rise in a warm place until they've puffed, about 35 minutes. About 15 minutes before they are done rising, Attach a deep-frying thermometer to the side of a large heavy-bottomed pot or Dutch oven; heat 2-inches of oil over medium-high, to 375 degrees F.
6. Prepare two cooling racks, topping them with paper towels and placing them over baking sheets. Using a metal spatula carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, about 1 to 2 minutes, use tongs to flip; cooking until they’re golden on both sides.Transfer the doughnuts to the prepared racks, repeating with the rest of the dough, ensuring the oil remains at 375F while frying.
7. Glaze:
8. In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.
Title: Pistachio Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1/2 icing sugar
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 1 salt
- 3/4 pistachios
- 1/3
Instructions:
1. In a medium bowl, beat butter, sugar, egg yolk and vanilla until pale and fluffy.
2. Add flour and salt and mix until combined.
3. Form into ball, wrap in plastic wrap and chill in fridge 30 minutes.
4. Preheat oven to 350 degrees.
5. Divide dough into 24 pieces and roll between palms to make small, round balls.
6. Whisk egg white lightly until foamy.
7. Dip balls in egg white, roll in pistachios and place on baking sheet.
8. Make indentation in centre of each cookie with your thumb.
9. Bake 5 minutes.
10. Remove from oven and re-indent centre.
11. Return to oven and bake another 8 minutes until just slightly browned.
12. Remove from oven and while still warm, add 1/2 teaspoon jam to centre of each cookie.
13. Cool on wire rack.
14. Note: 1 1/2 cup in-shell pistachios equals 3/4 cup shelled.
Title: Mint Brownie S'mores
Ingredients:
- 2 marshmallows
- 8 -10
- 1
Instructions:
1. Place the mints on the bottom brownie or graham cracker square and melt slightly.
2. When melted place a roasted marshmallow on top.
3. Top with another brownie square.
Title: Barley and Fruit Pudding (Ww Core)
Ingredients:
- 1 cooked barley
- 1/2 - 1 nonfat plain yogurt
- 2 -4 Splenda Sugar Blend for Baking
- 1/4 Equal sugar substitute
- 1/2 vanilla extract
- 1/4 cinnamon
- strawberry
- blueberries
Instructions:
1. In a small bowl, mix together the yogurt, sweetener and vanilla. Stir in the barley. Add additional yogurt if you want a creamier consistency. Adjust sweetner to taste as well.
2. Mix in the berries (or whatever you have on hand).
3. Divide into dessert bowls and serve.
Title: Deluxe Sugar Cookies - (Cookie Cutter Type)
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1 powdered sugar
- 1 egg
- 2 1/2 vanilla
- 1 flour
- 1 baking soda
- cream of tartar
Instructions:
1. Mix thoroughly butter, powdered sugar, egg, and vanilla. Blend in baking soda, cream of tartar, and flour. Cover and chill for 2 to 3 hours.
2. Heat oven to 375 degrees.
3. Divide the dough in half, and roll each half of dough 3/16" inch thick on a lightly floured or cloth-covered board.
4. Cut into desired shapes and place on a lightly greased baking sheet. Decorate with colored sugar or candy sprinkles.
5. Bake 7 to 8 minutes or until light brown on the edges.
Title: Double Down Chocolate Delight
Ingredients:
- 1/2 unsalted butter
- 1/2 honey
- 1 canned pumpkin
- 2 vanilla extract
- 2 eggs
- 1 baking powder
- 1/2 baking soda
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1/2 ground cardamom
- 1/4 ground nutmeg
- 1/3 cocoa powder
- 1 1/3 flour
- 1/2 pecans
- 1/3 chocolate chips
- 3 peanut butter
- 1/4 powdered sugar
- 1 1/2 milk
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a 9 inch square pan.
2. In a heavy saucepan over medium heat, melt the butter; remove from heat and mix in honey, pumpkin vanilla and eggs.
3. In a large bowl blend together the baking powder through flour; mix in the butter mixture just until blended, stir in pecans and chocolate chips; pour into prepared pan,smoothing top if necessary and bake for 30 to 35 minutes or until toothpick inserted off center comes out clean.
4. Cool in pan on a wire rack.
5. In a small mixing bowl, beat together the frosting ingredients and spread evenly over cake cooled; refrigerate until ready to serve.
Title: Chili Chocolate Peanut Butter Popsicles
Ingredients:
- 1 peanut butter
- 1/2 liquid honey
- 3/4 cayenne pepper
- 1/4 salt
- 1/3 milk
- 1 peanuts
- 1
Instructions:
1. In a large (4 cup/1 L) measuring cup, stir peanut butter with honey, cayenne and salt. Stir in cocoa powder until smooth.
2. Very gradually whisk in milk, until mixture is smooth and milk is completely combined.
3. Sprinkle base of popsicle molds with peanuts. Pour peanut butter mixture into molds and insert popsicle sticks. Freeze until firm, about 6 hours.
4. Additional recipes can be found at www.peanutbureau.ca.
Title: Christmas Mice on Shortbread
Ingredients:
- 15 maraschino cherries
- 2/3 white chocolate chips
- 1/2 chocolate chips
- 1 white chocolate chips
- 30 chocolate chips
- 15
Instructions:
1. Cover work area with piece of waxed paper 18 inches long.
2. Dry cherries with paper towels.
3. Place 2/3 cup chips and the oil in 6oz custard cup.
4. Microwave uncovered on High 1 minute to 1 minute 10 seconds, or until chips are softened; stir until smooth.
5. Hold 1 cherry by stem (mouse tail), and dip into melted chips, covering completely-- even stem (tail).
6. Immediately place on shortbread triangle, with tail at 45-degree angle.
7. Place 2 of the sliced almonds against front of cherry to form mouse ears.
8. Repeat with remaining cherries, shortbread and almonds.
9. Using the remaining melted chips as glue and a toothpick to spread the melted chips, attach the flat side of a whole chip (flat side back) to the base of the almonds to form the mouse head.
10. Using melted chips as glue, attach a few shreds of coconut for the whiskers and a red hot for the nose.
11. Let cool without moving 50-60 minutes or until the melted chip mixture is firm and completely set.
12. store in cool place up to one week.
Title: Sandwich Cookies
Ingredients:
- 20 flour
- 3
- 16
- 1/4
Instructions:
1. Preheat oven to 350.
2. Grease cookie sheets.
3. Remove dough from wrapper.
4. Cut dough into 4 equal sections.
5. Reserve 1 section, refrigerate other 3 sections.
6. Roll reserved dough to 1/4 inch thickness.
7. Sprinkle with flour to minimize sticking, if needed.
8. Cut our cookies using 3/4 inch round cookie cutter.
9. Transfer cookies to cookie sheet, placing about 2 inches apart.
10. Repeat with remaining dough.
11. Bake 8 - 11 minutes.
12. Remove to wire rack, cool completely.
13. To make sandwich, spread about 1 T. filling to within 1/4 inch of the underside of 1 cookie.
14. Top with second cookie, pressing gently.
15. Roll side of sandwich in desired decorations.
16. Repeat with remaining cookies.
Title: Bread and Butter Pudding
Ingredients:
- 4 butter
- 50 raisins
- 50 lemon, rind of
- 1/2 sugar
- 25 milk
- 150 egg
- 1
Instructions:
1. Coat a pie dish with butter.
2. Spread the breads with butter on 1 side.
3. Arrange 4 pieces of bread in the pie dish with their buttered side down.
4. Sprinkle some rasins,some lemon rind and half of the sugar over the breads.
5. Arrange the other 4 pieces of bread with their buttered side down on top.
6. Sprinkle the rest of the rasins, lemon rind and sugar over the breads.
7. Blend the milk and the egg.
8. Pour the liquid mixture over the breads.
9. Leave it to soak for 30 minutes.
10. Bake in a preheated oven at 180 deg C or gas reg 5 for about 40 minutes.
11. Serve hot.