lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Soufflé
Ingredients:
- 4 butter
- 8 sugar
- 10 butter
- 2 all-purpose flour
- 6 milk
- 2 sugar
- 1 vanilla extract
- 2 sugar
- 2 cream of tartar
- 8 powdered sugar
- 10
- 1
- 1/2
- 1/4
Instructions:
1. Put a rack on the lowest level of the oven and preheat to 375°F.
2. Brush 8, 6-ounce individual soufflé molds or ramekins with the softened butter. Dust the bottom and sides of the molds with granulated sugar by pouring in a couple of tablespoons of sugar, then swirling around. Pour and shake out any excess sugar.
3. To make the roux, use a medium saucepan to melt 8 tablespoons of butter over medium heat. Whisk in the flour and stir constantly for approximately 3 minutes. The mixture should be very smooth. Turn off the heat and let sit.
4. In a small saucepan, heat the milk over a low heat until it comes to a slow simmer. Whisk in both chocolates and stir until melted. Add the 1 cup of sugar, vanilla, and rum, and whisk until smooth.
5. Gradually pour the chocolate mixture into the butter and flour mixture. Turn the heat back to low and whisk constantly until the mixture thickens and begins to bubble, about 5-7 minutes.
6. Whisk in the egg yolks one a time until fully incorporated.
7. Turn off the heat and transfer the mixture into a large mixing bowl.
8. In a separate bowl, combine egg whites, 1 teaspoon sugar, and cream of tartar. Whip with an electric mixer on medium-high speed until soft peaks form.
9. Using a rubber spatula, transfer 1/4 of the egg whites into the soufflé mixture and stir until fully combined.
10. Add half of the remaining egg whites and fold gently together until mixture is smooth, being careful to keep the airiness and lightness of the mixture. Add the remaining egg whites and fold in gently.
11. Spoon the mixture into the prepared soufflé molds filling 3/4 of the mold. Bake 12-14 minutes or until the soufflés have risen and browned.
12. Dust with powdered sugar and serve immediately.
Title: Lemon Angel Food Dessert
Ingredients:
- 1 eggs
- 6 white sugar
- 1 1/4 lemon juice
- 3/4 unflavored gelatin
- 1 water
- 1/4
Instructions:
1. Bake angel food cake as per directions.
2. Trim off the crusts and break into bite size pieces.
3. Combine 6 egg yolks, 3/4 cup sugar and 3/4 cup of lemon juice.
4. Cook in double boiler until thickened (coats spoon).
5. Remove from heat and add 1 tbsp.
6. unflavored gelatin softened in 1/4 cup of water to mixture and cool.
7. Beat 6 egg whites till stiff and add 1/2 cup sugar.
8. Fold whites into egg yolk mixture.
9. Arrange 1/3 of cake pieces loosely in bottom of tube pan.
10. Pour 1/3 of lemon custard mixture over cake.
11. Continue until there are 3 layers ending with the custard mixture.
12. Refrigerate overnight.
13. Loosen and remove from pan.
14. Frost with whipped cream.
15. An alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan. Make it the day before. When released from the pan frost with whipped cream or Cool Whip. This works wonderfully.
Title: Ww 4 Points - Apple-Cinnamon Wontons a La Mode
Ingredients:
- 2 apples
- 1 light brown sugar
- 1 fresh lemon juice
- 1/2 ground cinnamon
- 24 wonton wrappers
- 1 1/2 powdered sugar
- 3 light vanilla ice cream
Instructions:
1. Preheat oven to 350ºF.
2. Coat a large baking sheet with cooking spray.
3. In a medium bowl, combine apples, brown sugar, lemon juice and cinnamon; toss to coat apples.
4. Place wonton wrappers on a flat surface. Drop apple mixture by teaspoonfuls onto center of each wrapper.
5. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal.
6. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
7. Bake until wontons are golden brown, about 15 minutes.
8. Place wontons on individual plates and sift with powdered sugar.
9. Serve with ice cream on the side.
10. 4 Points Yields 4 wontons, 1 teaspoon of powdered sugar and 1/2 cup of ice cream per serving.
Title: Cake for Any Occaision
Ingredients:
- 1 pudding
- 1 eggs
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients and mix with blender until smooth and creamy.
3. Pour into greased 9x13 cake pan and bake for 30-35 minutes or until toothpick comes out clean.
Title: Spiral Shortbread Cookies
Ingredients:
- 1/2 vanilla bean
- 3/4 unsalted butter
- 2 unsalted butter
- 1 powdered sugar
- 1 1/2 powdered sugar
- 4 orange, zest of
- 1/2 baking powder
- 1 salt
- 1 all-purpose flour
- 2 unsalted butter
- 3/4 unsalted butter
- 2 vanilla bean
- 1/2 powdered sugar
- 1 powdered sugar
- 1 1/2 orange, zest of
- 4 baking powder
- 1/2 salt
- 1 all-purpose flour
- 1 cocoa powder
- 1 2/3
- 1/2
Instructions:
1. Time does not include refrigerating the doughs.
2. To make the plain dough: Using a sharp knife, slice the vanilla bean in half lengthwise.
3. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean.
4. Place the butter, sugar, egg yolks, vanilla bean seeds and orange zest in a medium sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
5. Combine the baking powder, salt and flour and add to the butter mixture all at once.
6. Beat on low speed just until combined, about 1 minute.
7. (Do not overmix the dough, or it will become tough.) Remove the dough from the bowl and form it into a 4-inch by 9-inch rectangle and wrap in plastic wrap and place in the refrigerator for 1 hour.
8. (The dough can be made in advance and refrigerated overnight.) To make the chocolate dough: Using a sharp knife, slice the vanilla bean in half lengthwise.
9. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean.
10. Place the butter, sugar, egg yolks, vanilla bean seeds and orange zest in a medium sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
11. Combine the baking powder, salt, cocoa powder and flour and add to the butter mixture all at once.
12. Beat on low speed just until combined, about 1 minute.
13. (Do not overmix the dough, or it will become tough.) Remove the dough from the bowl and form it into a 4-inch by 9-inch rectangle and wrap in plastic wrap and place in the refrigerator for one hour.
14. (The dough can be made in advance and refrigerated overnight.) To make the spiral pattern: Preheat an oven to 400 degrees.
15. Remove the doughs from the refrigerator.
16. (They will be hard; to make them easier to roll, give them a few quick raps with a rolling pin.) Lightly flour each side of each piece of dough and roll each piece into a 7-inch by 16-inch rectangle about 1/8-inch thick.
17. Brush what will be your bottom layer of dough with a thin coat of water.
18. Place one dough on top of the other and roll out another inch or so.
19. Brush the top dough with another thin coat of water to help the dough stick to itself.
20. Starting at the long side, roll the two dough into a cylinder 1 1/2- to 1 3/4-inch in diameter.
21. Put in the refrigerator for another 10 minutes or so until hard.
22. Cut the cylinder into 1/2-inch thick slices and lay the cookies cut side down on a parchment paper covered baking sheet, about 1/2-inch apart.
23. Bake until lightly browned, about 15 minutes and cool on a wire rack.
24. The cookies will store for 5 days in an airtight container.
Title: Chocolate Chip Cookie Cake
Ingredients:
- 1 unsalted butter
- 1 light brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 1/2 pure vanilla extract
- 1 1/2 bittersweet chocolate chips
- 3/4 white chocolate chips
- 1/2 walnuts
- 1/2 confectioners' sugar
Instructions:
1. Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.
2. In a large bowl, cream the butter and sugars.
3. Add the eggs, beating well after the addition of each.
4. In a bowl, combine the flour, baking soda, and salt and mix with a whisk.
5. Add to the butter mixture, mixing to incorporate.
6. Add the vanilla extract.
7. Fold in the dark and white chips and the nuts.
8. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. To serve, sift confectioners sugar and sweetened cocoa over the top, and cut into wedges.
11. Serve sweetened whipped cream on the side.
Title: Better-than-almost-anything Cake
Ingredients:
- 1 water
- 1 egg
- 1 sweetened condensed milk
- 1
Instructions:
1. heat oven to 350 degrees.Make and bake cake as directed on package,for 9x13pan.Cool for 15 minutes,.
2. Poke the top of warm cake every 1/2 inch with handle of a wooden spoon.
3. Drizzle milk evenly over top of cake;let stand until milk has been absorbed into cake.Drizzle with the fudge topping.
4. Cover and refrigerate 2 hours or until chilled.Spread whipped topping over the top of cake.Sprinkle with the crushed oreo cookies.Store covered in the refrigerator.
Title: Brownie Cupcakes With Peanut Butter Frosting
Ingredients:
- 7 butter
- 1 1/2 brown sugar
- 3 sugar
- 1/2 eggs
- 1/2 vanilla
- 2 flour
- 2 salt
- 1/2 walnuts
- 1/4 powdered sugar
- 1/2 creamy peanut butter
- 1 butter
- 3/4
- 1/4
- 1
Instructions:
1. To make the cupcakes: set oven to 350 degrees F.
2. Line 10 regular-size muffin tins with paper liners.
3. In a bowl, combine butter, 1/2 cup chocolate chips and unsweetened chocolate in top of a double boiler that has been set over simmering water.
4. Stir until the mixture has melted and smooth.
5. Remove from the top of the water and whisk in both sugars in the chocolate mixture, then wisk in eggs one at a time.
6. Add in vanilla, then flour and salt until smooth.
7. Add in walnuts and remaining 1 cup chocolate chips; mix to combine.
8. Divide the batter evenly between the muffin tins (about 1/4 cup for each).
9. Bake for about 20 minutes, or until the cupcakes test done with a toothpick.
10. Cool completely before frosting.
11. To make the frosting: in a bowl mix together the powdered sugar, peanut butter, butter and vanilla; beat until smooth adding in whipped cream to reach desired texture (you do not have to add in any whipped cream if you do not want to).
12. Frost the cooled cupcakes.
13. Sprinkle with chocolate spinkles or shavings.
Title: Gluten Free Pie Crust Pastry
Ingredients:
- 60 besan flour
- 60 potato flour
- 30 potato starch
- 30 arrowroot
- 1 1/2 gluten-free cornflour
- 1 xanthan gum
- 1 sugar
- 40 coconut oil
- 2 eggs
- 1/3 salt
- 1/2 apple cider vinegar
Instructions:
1. Preheat oven to 160C Fan Forced, 350F, or Gas Mark 4.
2. Place all dry ingredients in a bowl with an airtight lid and with lid on, shake until well mixed.
3. Add the remaining moist ingredients to the dry and mix until well combined.
4. Work into a ball, and after a short knead (just to finish the mixing) roll out the dough between two pieces of baking paper. Peel off the top paper as necessary to smooth out any wrinkles, but always replace it before continuing to roll.
5. Once rolled to the desired size, peel off the top layer of paper, and then invert the dough onto the pie dish. Smooth the dough into the dish before peeling off the other sheet of baking paper.
6. Prick the base and bake for approx 10 mins, then fill as desired.
7. The pie base can be filled when uncooked and will be cooked when the filling is cooked as long as it is in the oven for at least 15 minutes.
8. This base can brown very quickly, so if the edges are left uncovered and the filling takes a long time to cook, the pie may need to be covered with foil to stop it burning around the edge.
9. If you wish to put a lid on your pie, make double the quantity and cover the cooking pie when the crust is as brown as you want it.
Title: Oatmeal Crisps
Ingredients:
- 4 unsalted butter
- 3 sugar
- 2 flour
- 1 vanilla extract
- 1/4 salt
- 2/3 rolled oats
Instructions:
1. Preheat oven to 350.
2. Mix first five ingredients until smooth.
3. Mix in rolled oats.
4. Drop firmly packed teaspoons of dough, 2 inches apart, onto foil lined baking sheets.
5. Bake until golden, approx 12-15 minutes.
6. Enjoy!
Title: Carol's Crisp
Ingredients:
- 4 granny smith apples
- 1 cinnamon
- 1/2 salt
- 1/4 water
- 5 butter
- 1/2 quick oats
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Stir well together apples, cinnamon, salt and water, place in a 9x9 greased pan.
3. Crumb Topping----mix together butter, quick oats, and Brown Sugar Splenda.
4. Sprinkle crumb topping on top of apples.
5. Bake at 350° for 35-40 minutes.
Title: Moon Pie Brownies
Ingredients:
- 3 water
- 1 eggs
- 1/2
- 1/4
- 2
Instructions:
1. In a greased 9x13 pan, break-up Moon Pies into small bite-size pieces.
2. Mix oil, water, egg and brownie mix until moistened.
3. Pour the prepared brownie batter on top of the Moon Pie pieces.
4. Bake at 350 degrees for 28 to 30 minutes.
Title: Lime Zucchini Pistachio Cupcakes
Ingredients:
- 1/3 pistachios
- 2 plain flour
- 1 lime zest
- 1 lime juice
- 3 cardamom pods
- 1 salt
- 1 bicarbonate of soda
- 1/2 baking powder
- 2 zucchini
- 2/3 honey
- 3/4 eggs
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 180°C (350°F).
2. Line a 12-muffin tray with cupcake liners.
3. Pulse pistachio in food processor until finely ground. Add flour, zest, salt, cardamom seeds, baking soda, and baking powder and pulse until combined.
4. Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl.
5. Stir in flour mixture until just combined.
6. Divide batter evenly among cupcake liners and bake for 20 - 25 minutes, or until a toothpick inserted in center of a cupcake comes out clean.
7. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely before frosting.
Title: White Chocolate Macadamia Nut Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 sugar
- 3/4 eggs
- 1/2 vanilla
- 2 flour
- 1 baking soda
- 2 1/2 salt
- 1
- 1/2
Instructions:
1. Cut the Macadamia nuts and almond bark into chunks with a sharp knife; set aside.
2. In your mixer cream the butter with the sugars.
3. Add the eggs one at a time.
4. Add the vanilla.
5. In a bowl mix the flour, baking soda and salt together.
6. Add flour mixture to creamed mixture a little at a time until all is mixed.
7. Preheat oven to 350 degrees.
8. Use two racks of your oven; put one rack in the second from bottom and the other rack two slots above.
9. Drop by tablespoons on a cookie sheet.
10. Then put the cookie sheet on the lower shelf of the two and cook for 10 minutes.
11. After 10 minutes move to the upper rack and cook from 1-3 minutes more.
12. Set the time and let the cookies COOL for 2 minutes before you remove them from the cookie sheet to a cookie rack.
13. Also, make sure the cookie sheet is cool before putting more cookie dough on it.
14. If dough gets too warm put in refrigerator for a few minutes.
Title: Gluten-Free Carrot Cake Cupcakes
Ingredients:
- 2 xanthan gum
- 1 baking soda
- 1 baking powder
- 1 1/2 salt
- 1/2 ground cinnamon
- 2 granulated sugar
- 3/4 light brown sugar
- 1/2 carrots
- 3 eggs
- 1 apple cider vinegar
- 1/2 milk
- 4 cream cheese
- 1 unsalted butter
- 1/2 salt
- 8 confectioners' sugar
- 2
- 1/4
- 2 1/2
Instructions:
1. Preheat your oven to 350°F Grease or line two standard 12-cup muffin tins, and set them aside.
2. Make the cupcake batter. In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, cinnamon and granulated sugar. Whisk to combine well. Add the brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Add the grated carrots and chopped nuts to the dry ingredients, and mix to combine.
3. In a separate, medium-sized bowl, place the oil, eggs, vinegar and milk, and whisk to combine very well. The mixture should be become pale and frothy. Working quickly, create a well in the center of the bowl of dry ingredients, and pour in the oil and eggs mixture. Mix to combine. The batter will be thick, but soft.
4. Bake the cupcakes. Fill the wells of the prepared muffin tins about 3/4 of the way full with batter, and shake the pan back and forth to distribute the batter evenly in each well. One at a time, place the muffin tins in the center of the preheated oven and bake until a toothpick inserted in the center of the cupcakes comes out with no more than a few moist crumbs attached (about 20 minutes). Remove the tin from the oven from the oven and allow the cupcakes to cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining muffin tin.
5. Make the frosting. While the muffins are cooling, make the frosting. In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the cream cheese and butter. Beat on medium speed until light and fluffy. Add the salt, and 2 cups of confectioners’ sugar. Mix on low speed until the sugar is absorbed. Then, turn the mixer to high speed and beat until the frosting is thickened and fluffy. Add more confectioners’ sugar as necessary to thicken the frosting enough to hold its shape when scooped with a spoon. Spoon or pipe the frosting onto the cooled cupcakes.
Title: Mini Apricot Pies
Ingredients:
- 1 Grand Marnier
- 1 ground cinnamon
- 1/4 milk
- 1/8 sugar
- 1 puff pastry
- 3
- 1
- 8 1/2
Instructions:
1. Combine first 5 ingredients in a small sauce pan.
2. Stir and simmer for 5 minutes under low heat.
3. Take off heat and set aside.
4. Cut puff pasry sheet into six squares.
5. Roll each square into a 6 inch square.
6. Spoon mixture into each square, fold and seal.
7. Mix milk and sugar in a bowl and brush on each pie.
8. Bake 12-15 minutes or until golden brown at 400 degrees.
Title: Little Walnut Pie Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 3 cream cheese
- 1 egg
- 3/4 brown sugar
- 3/4 walnuts
- 1 butter
- 1 vanilla
Instructions:
1. Mix with your hands: Softened butter, cream cheese and flour until smooth.
2. Roll dough into 24 balls.
3. Using mini muffin tins, place a ball into each cup and with finger, press each ball into a little crust.
4. Preheat oven to 275 degrees.
5. Mix nuts, melted butter, brown sugar, egg and vanilla until well combined and moist.
6. Put about 1 tsp into each muffin cup.
7. Bake 25 to 30 minutes.
Title: Holiday Shortbread
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 vanilla extract
- 1 cranberries
- 2 all-purpose flour
- 1 clove
- 1/8 cinnamon
Instructions:
1. Beat butter, sugar, and vanilla until smooth.
2. Add cranberries, flour cloves, and cinnamon.
3. Mix until doughy.
4. If you wish to divide dough in half, now is the time to do it.
5. Place dough on floured wax paper and with floured hands, form into a log. Approximately 1 1/2 around.
6. Wrap log(s) snugly in paper, then refrigerate until firm. About 1 to 1 1/2 hours.
7. Once firm, unwrap log(s) and slice dough into cookies just under 1/2 inch thick. Let sit at room temperature for five minutes if crumbling occurs.
8. Place on cookie sheet about 1 inch apart and cook at 350 degrees until lightly golden. (Approximately 20 minutes).
9. Cool and enjoy!
Title: Chocolate Fudge Cake
Ingredients:
- 4 eggs
- 2 white sugar
- 1/2 flour
- 1/2 salt
- 1/2 butter
- 1 vanilla
- 2 pecans
- 1 walnuts
Instructions:
1. Set oven to 375 degrees.
2. Grease a 8x8-in baking pan.
3. In a blender or food processor, beat the eggs for 2 minutes.
4. In a large bowl, mix together the sugar, flour, cocoa and salt.
5. Slowly beat in the whipped eggs.
6. Beat in the melted butter and the vanilla.
7. Stir in the chopped nuts.
8. Spread the batter in prepared pan.
9. Bake for 45-50 mins, or until the cake tests done.
10. Cool.
Title: Chocolate Snowflake Cookies (Chocolate Crinkles / Crackles)
Ingredients:
- 2 sugar
- 1/2 eggs
- 4 vanilla extract
- 4 all-purpose flour
- 2 baking powder
- 2 salt
- 2 powdered sugar
- 1/2
- 3/4
Instructions:
1. Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended.
2. Add eggs and vanilla, mixing well.
3. Combine flour, baking powder and salt in a medium bowl.
4. Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition.
5. Cover and let chill at least 2 hours.
6. Shape dough into 1-inch balls, and roll in powdered sugar.
7. Place cookies 2 inches apart on lightly greased cookie sheets.
8. Bake at 350 degrees F.
9. for 10 to 12 minutes.
10. Cool on wire racks.
Title: Sweet Ravioli
Ingredients:
- 125 cream cheese spread
- 1/4 caster sugar
- 1/2 puff pastry
- 2 caster sugar
Instructions:
1. Blend cream cheese & sugar together, fold in fruit.
2. Cut 3cm rounds out of each pastry sheet, using a scone or cookie cutter.
3. Place a small teaspoonful of the fruit mixture into the centre of 16 rounds.
4. Brush edges with a little water, top with second round & press edges to seal.
5. Heat oil & fry ravioli a few at atime, turning until crisp & golden. Drain on absorbent paper.
6. Toss in extra sugar & serve with hot custard if desired.
Title: Mrs. Milman's Chocolate Frosting
Ingredients:
- 24 heavy cream
- 4 light corn syrup
- 1
Instructions:
1. Put chocolate and cream into a medium saucepan. Cook over medium-low heat; stirring constantly with a heatproof rubber spatula, until thick, 30 to 35 minutes. Remove from heat. Stir in corn syrup.
2. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately.
Title: Strawberry Cream Gingersnaps
Ingredients:
- 4 strawberry slices
- 4
Instructions:
1. Place a dollop of whipped cream on a gingersnap.
2. Place a strawberry slice atop the whipped cream.
3. Eat and repeat.
Title: Date Meringue Bars
Ingredients:
- 1/2 granulated sugar
- 1/3 butter
- 2 vanilla
- 1 flour
- 1 1/4 water
- 1/2 dates
- 1 1/2 brown sugar
- 3/4 brown sugar
- 2
- 3/4
Instructions:
1. Beat together butter, granulated sugar, egg yolks and vanilla.
2. Add flour and mix to form a thick batter. Press in a greased 9”x7” pan.
3. Measure water, dates, brown sugar in over dates in medium saucepan and cook till thickened. Spread over base in pan.
4. Beat egg whites until frothy, slowly add brown sugar and beat to stiff peak stage. Spread meringue over dates.
5. Bake in a 350* oven for 30 minutes.
Title: Christmas Tree Biscuits
Ingredients:
- 150 butter
- 225 brown sugar
- 2 eggs
- 350 plain flour
- 1 baking powder
- 4 mixed spice
Instructions:
1. Combine the butter and sugar.
2. Slowly add the eggs and beat until the mixture is smooth.
3. Stir in the flour, baking powder and spice and mix thoroughly.
4. Cover and chill for about 1 hour minimum.
5. Preheat oven to 180 C / 350 F / Gas 4.
6. Carefully roll out the mixture on a floured surface and using Christmas biscuit cutters, cut out various shapes.
7. Using a skewer, make holes at the top of the shape to thread ribbons through.
8. Place on greased baking sheets and bake for about 10 minutes.
9. Cool on a wire rack.
10. When cool, thread with Christmas ribbons, decorate with icing and hang on your Christmas tree.
Title: Old Fashion Rice Pudding
Ingredients:
- 1/3 short-grain rice
- 1 1/2 water
- 1/3 granulated sugar
- 1 cornstarch
- 1/4 salt
- 1 1/3 milk
- 2 butter
- 1/2 vanilla
- 2 raisins
- 1/3 nutmeg
- 1/4
Instructions:
1. Combine rice and water in medium saucepan; bring to a boil.
2. Reduce heat, cover and simmer 25 minutes or until the rice is very tender and most of the water is absorbed.
3. Combine sugar,cornstarch and salt.
4. Add milk and sugar mixture to rice.
5. Heat to boiling; boil 1 minute, stirring constantly.
6. Remove from heat.
7. Stir in butter and vanilla.
8. Slowly stir in about 1 cup of the hot rice mixture into beaten egg yolks.
9. Immediately pour back into saucepan; add raisins and nutmeg.
10. Cook over medium heat stirring frequently just until mixture starts to bubble; remove from heat.
11. Cover and let sit on countertop for 1 hour before serving.