lumicero/recipes-ing2inst huggingface dataset:
Title: Cheese Cake Treat
Ingredients:
- 2 unflavored gelatin
- 1/2 cold water
- 1 sugar
- 1/4 salt
- 2 eggs
- 1 orange zest
- 1 cottage cheese
- 3 heavy cream
- 1 butter
- 2 graham cracker crumbs
- 1/2 mandarin orange
- 10
- 1/2
Instructions:
1. soften 2 envelopes knox gelatin in water
2. mix 3/4 cup sugar and salt in double boiler
3. add thawed oj
4. and egg yolks
5. cook over boiling water
6. stirring consantly until slightly thickened about 10 minutes
7. remove from heat add softened know and finely grated orange zest
8. cool
9. stir in sieved cottage cheese ( i think you can use food processer here).
10. chill stirring occasionally until mixture mounds slightly when dropped from a spoon
11. beat egg whites until stiff
12. gradually beat in 1/4 cup sugar.
13. beat heavy cream until whipped
14. fold in whipped cream to orange mixture
15. then fold in beaten egg whites.
16. turn into 8 inch spring form pan
17. combine melted butter and graham crackers
18. sprinkle over middle of top of cake
19. chill 6 hours
20. plate
21. put one canned orange slice at bottom then a marachino cherry then orange slice all round bottom
22. on top fan 3 sets of three orange slices around top with 1 marachino cherry at top of each 3 slices.
Title: Double Chip Bars
Ingredients:
- 1/2 butter
- 1 1/2 graham cracker crumbs
- 1 sweetened condensed milk
- 2
- 1
Instructions:
1. Place butter in a 13x9 inch baking pan; place in a 350° oven until melted.
2. Remove from oven.
3. Sprinkle the cracker crumbs evenly over butter.
4. Pour milk evenly over crumbs.
5. Sprinkle with chips; press down firmly.
6. Bake at 350° for 25-30 minutes or until golden brown.
7. Cool on a wire rack before cutting.
Title: Icebox Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 vanilla
- 1 egg
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 3
Instructions:
1. In bowl, cream butter with sugar until light; then add vanilla and egg, mixing well.
2. In a small bowl, combine flour, baking powder and salt; stir this mixture into the butter mixture.
3. Stir in cherries and nuts.
4. Shape into a 2-inch diameter roll; wrap with plastic wrap or wax paper and chill thoroughly, overnight if you wish.
5. When ready to bake, preheat oven to 400F degrees.
6. Cut chilled cookie dough into 1/4-inch slices and place on a lightly-greased cookie sheet, leaving a little bit of room between each cookie.
7. Bake for 5 to 8 minutes, or until almost firm.
8. Remove to a rack to cool.
Title: Rote Gruetze Cobbler
Ingredients:
- 1/2 unsalted butter
- 1 all-purpose flour
- 1/2 sugar
- 2 baking powder
- 1/4 salt
- 2/3 milk
- 1 egg
- 12 frozen mixed berries
- 12 frozen raspberries
- 8 frozen whole strawberries
- 1 cinnamon
- 1/2 nutmeg
- 1/2 vanilla extract
- 3/4 - 1 sugar
- ice cream
Instructions:
1. Preheat oven to 350°F While the oven is heating up, place butter into a 9X13" baking dish and set the pan in the oven to heat up, letting the butter melt.
2. Mix together the flour, sugar, baking powder, and salt for the batter. Make a well and stir in the milk and the beaten egg, whisking to combine. Do not use an electric mixer - just blend until everything is combined with no lumps.
3. Once the butter has melted and the oven has preheated, remove the baking dish from the oven. Carefully pour the batter over the butter - do not stir.
4. Combine the frozen fruits, spices, extract (if using) and 3/4 cup sugar (or more if you are using very tart berries like black currants or blackberries in your mix)and then sprinkle over the batter. Do not stir.
5. Bake for about 45 minutes or until the batter has risen up over the berries, the filling is bubbling, and the edges are turning golden. The top may appear slightly pale, this is normal.
6. Scoop into serving bowls and pour cream or half & half over the top or ladle over vanilla ice cream.
Title: Banana Cake With Chocolate Chip Streusel
Ingredients:
- 1 1/2 light brown sugar
- 2/3 walnuts
- 3/4 cinnamon
- 1 flour
- 1 1/2 baking soda
- 1 baking powder
- 1 salt
- 1/4 sugar
- 3/4 butter
- 1/2 vanilla
- 1 egg
- 1 bananas
- 1 1/3 buttermilk
- 1/4
Instructions:
1. Set oven to 350°.
2. Butter and flour an 8 x 8-inch metal baking pan.
3. For the streusel: in a bowl combine chocolate chips, brown sugar, walnuts and 1 tablespoon cinnamon until well blended; set aside.
4. For the cake: in a bowl, sift together the the flour, baking soda, baking powder and salt.
5. Using an electric mixer, beat the sugar, softened butter, vanilla and egg in a large bowl until smooth.
6. Add in the mashed banana and buttermilk; mix until combined.
7. Add in the flour mixture and blend well.
8. Spread about 2 cups of batter into prepared baking pan.
9. Sprinkle with half of the streusel mixture.
10. Top with remaining batter, then with streusel mix on top.
11. Bake for about 45 minutes, or until cake tests done.
12. Cool cake in pan on a rack.
Title: Childers Chocolate Pound Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 chocolate chips
- 6 sugar
- 1/2 water
- 1/2
- 1
Instructions:
1. Preheat oven to 350*
2. Mix all dry ingredients, well.
3. Stir in remaining ingredients, and fold in chips if you add them.
4. Pour into well floured bunt pan.
5. Bake at 350* for 45-60 minutes.
6. Cool 10 minutes before serving.
7. A dusting of powedered sugar is a nice presentation add.
Title: Spicy Texas Cookies
Ingredients:
- 3 ground ginger
- 2 ground cinnamon
- 1/2 ground cloves
- 1/2 black pepper
- 1 butter
- 1 1/2 sugar
- 1 egg
- 3 all-purpose flour
- 2 baking powder
Instructions:
1. Add ginger, cinnamon, cloves and pepper to butter, cream well.
2. Gradually blend in sugar. Beat in egg.
3. Sift flour with baking powder and stir into butter mixture, mix well.
4. Refrigerate until stiff enough to handle (several hours or overnight).
5. Roll out on floured board to 1/8" thickness. Cut with texas-shape cookie cutter dipped in flour.
6. Place on baking sheet and bake at 375 degrees for 8 to 10 minutes. Cool.
7. FROSTING:
8. Add 2 to 3 Tablespoons water to 2 cups sifted confectioners' sugar. Mix until smooth and spredable. Frost cookies. Place red cinnamon heart where you live in Texas.
Title: Greek Baklava
Ingredients:
- 1 walnuts
- 1 pecans
- 1 granulated sugar
- 1 cinnamon
- 1 ground cloves
- 1 butter
- 1 phyllo dough
- 4 granulated sugar
- 2 water
- 3 honey
- 1 cinnamon stick
- 1/2 lemon
Instructions:
1. Coarsely grind nuts and mix well with sugar, cinnamon and coves.
2. Melt butter and brush a 13 x9 pan.
3. Cut filo to fit pan.
4. Place 8 sheets of phyllo on the bottom brushing with butter between each layer.
5. Sprinkle approximately 1 cup nuts on top of phyllo.
6. Place 3 more sheets of phyllo on top, brushing each with butter. Alternate in his manner until all ingredients have been used. Save 8 sheets of phyllo for top layer. Brush top with butter.
7. Cut through the top with a sharp knife into individual pieces.
8. Bake at 325 for 1 hour or until brown and crisp.
9. While still hot, cover with cooled syrup and let stand overnight before serving.
10. For syrup:
11. Combine all ingredient in a saucepan and bring to a boil. Boil gently for 20-30 minutes. Cool the syrup before pouring over hot baklava.
Title: Snickerdoodles
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 1 sugar
- 1 -2 cinnamon
Instructions:
1. Cream first 3 ingredients together.
2. Sift together dry ingredients and add to creamed mixture.
3. Roll into balls and press into sugar.
4. Place on lightly greased cookie pan sugar/cinnamon side up.
5. Bake 350 degrees for 8-10 minutes.
Title: Strazzate (Chocolate-Almond Cookies)
Ingredients:
- 1/2 baking powder
- 1 3/4 flour
- 2 flour
- 1 1/2 sugar
- 2 chocolate chips
- 1 cocoa powder
- 2 extra virgin olive oil
- 1 kosher salt
- 1 Kahlua
- 1/2 coffee
- 1/2
- 1/3
Instructions:
1. Heat oven to 325°F Grease 2 baking sheets with butter.
2. In a small bowl, whisk together baking powder and 1 tbsp lukewarm water until dissolved.
3. In a large bowl, combine ground almonds, chopped almonds, flour, sugar, chocolate chips, cocoa powder, oil, and salt.
4. With a wooden spoon, vigorously stir in the baking powder mixture, liqueur, and coffee to form a wet dough.
5. Using your hands, roll 1 oz chunks of dough into balls and transfer to prepared baking sheets spaced about 1 inch apart.
6. Bake until set (about 30 minutes). Transfer to racks to cool.
Title: Caramelized Chocolate, Banana and Marshmallow Sandwiches
Ingredients:
- 2 unsalted butter
- 2 dark brown sugar
- 4 marshmallows
- 8 banana
- 2
- 1
Instructions:
1. Mix butter and brown sugar in small bowl to blend.
2. Spread over 1 side of all four bread slices.
3. Place 2 slices, buttered side down, on plate.
4. Skewer 4 marshmallows each on two metal skewers.
5. Hold skewers over open flame and toast until marshmallows are blackened in spots, about 10 seconds.
6. Divide marshmallows between bread slices on plate, leaving 1 inch border.
7. Sprinkle chocolate chips over marshmallows, dividing equally.
8. Top with banana slices.
9. Cover with remaining bread, buttered side up, pressing slightly.
10. Heat large nonstick skillet over medium-high heat.
11. Add sandwiches; cook until brown, about 1 1/2 minutes per side.
12. Transfer sandwiches to work surface.
13. Cool 1 minute.
14. Cut diagonally in half and serve.
15. ENJOY!
Title: Emeril's Classic Carrot Cake With Fresh Coconut Walnut Frosting
Ingredients:
- 1 butter
- 2 butter
- 1/2 sugar
- 1 light brown sugar
- 1 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1 eggs
- 4 carrots
- 3 walnuts
- 1 pure vanilla extract
- 1 walnuts
- 8 coconut flakes
- 2 powdered sugar
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 3 round (9 inch) cake pans with 2 teaspoons.
3. of the butter.
4. In the bowl of an elctric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar.
5. Cream the mixture until smooth.
6. Sift the flour, baking powder, baking soda and salt into a small mixing bowl.
7. Add the eggs to the butter/sugar mixture, 1/2 cup at a time.
8. Add the carrots, ground walnuts and vanilla.
9. Mix well.
10. Pour the batter into the prepared pans and spread evenly.
11. Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched.
12. Remove from the oven and cool.
13. In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
14. Mix well.
15. Add the walnut pieces and coconut.
16. Mix well.
17. Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
18. To assemble, slice each cake in half.
19. Place on half in the center of a serving plate.
20. Brush the top of the cake with the syrup.
21. Spread 1/2 cup of the frosting over the first layer.
22. Repeat the above process until all of the layers are used.
23. Ice the entire cake with the remaining frosting.
24. Refrigerate the cake for 30 mninutes.
Title: Sambuca Biscotti
Ingredients:
- 1 1/2 anise seeds
- 2 1/4 flour
- 2 baking powder
- 2 lemons, zest of
- 1/2 salt
- 1/2 unsalted butter
- 1 1/2 pine nuts
- 3/4 sugar
- 2 eggs
- 1/4
Instructions:
1. Place seeds in food processor; add flour, baking powder, zest and salt.
2. Mix.
3. Add butter; pulse until crumbly.
4. Add 1 cup nuts and sugar.
5. Pulse until nuts are finely ground.
6. In bowl, mix eggs and liqueur.
7. Add to flour mixture; pulse to blend.
8. Place in bowl; stir in remaining nuts.
9. Cover; chill 4 hours.
10. Preheat oven to 325 degrees F.
11. On lightly floured surface, roll dough into 2 (16x1 1/4") logs; place 4 inches apart on ungreased baking sheet.
12. Bake 35 minutes or until firm; loosen with spatula.
13. Slide onto a cutting board.
14. Let cool 10 minutes.
15. Reduce the oven to 300 degrees F.
16. Cut log diagonally into 1/2" thick slices; lay cut side down on baking sheet.
17. Bake 15 minutes or until dry, turning slices over after 7 minutes.
18. Cool completely.
Title: Caramel Peanut Fondue (Crock Pot)
Ingredients:
- 1/2 butter
- 1/2 corn syrup
- 1 brown sugar
- 1/2 peanut butter
- 1 sweetened condensed milk
- 4 apples
Instructions:
1. In a 2 quart slow cooker, combine butter, corn syrup and brown sugar; stir well.
2. Cover and cook on high 2-3 hours, stirring occasionally, until mixture blends and sugar is dissolved.
3. Uncover and cook on high 1-2 hours or until it simmers.
4. Add peanut butter and condensed milk.
5. Cover and cook on low 3-4 hours or until well blended and thickened.
6. Serve with apples or cookies or over ice cream.
Title: Magic Cake
Ingredients:
- 4 eggs
- 1 vanilla extract
- 3/4 sugar
- 1/2 butter
- 3/4 all-purpose flour
- 2 milk
- 1/2 powdered sugar
- strawberry
Instructions:
1. Preheat oven to 325 degrees Fahrenheit. Grease an 8 X 8 inch glass baking dish.
2. Place egg whites in a medium bowl. Whisk to stiff peaks with an electric hand mixer. Set aside.
3. In a large bowl, beat egg yolks with sugar until light, about 1-2 minutes. Add butter and vanilla extract and keep beating for another minute or two . Add flour and mix until fully incorporated.
4. Slowly start adding the milk and beat until everything is well mixed ( can do with a regular whisk). Add the egg whites, a third at a time and fold them in using a spatula. Repeat until all egg whites are folded inches It is ok to have a bunch of white clumps.
5. Pour batter into greased baking dish and bake for 50-70 minutes or until top is light golden brown and cake is only a little jiggly.
6. Dust with confectioner's sugar after it has cooled. Serve with strawberries if desired.
Title: Cranberry-Orange Trifle
Ingredients:
- 2 boiling water
- 1 -2 water
- 1 milk
- 2 instant vanilla pudding
- 2 ground cinnamon
- 1/2 Cool Whip
- 1 mandarin orange segments
- 1
Instructions:
1. In medium bowl, stir boiling water into gelatin until completely dissolved.
2. Stir in cold water.
3. Pour into 13x9 inch pan and refrigerate 3 hours or until firm.
4. Cut gelatin into 1/2 inch cubes.
5. Pour milk into large bowl and add pudding mixes and cinnamon.
6. Beat with wire whisk or mixer 1 minute.
7. Let stand 5 minutes or until thickened.
8. Gently stir in 2 cup of the whipped topping until smooth.
9. Reserve 1 cup of the gelatin cubes; set aside.
10. Layer half of the remaining gelatin cubes and half of cake cubes, oranges, and pudding in 3 quart serving bowl.
11. Repeat layers.
12. Top with reserved gelatin cubes.
13. Refrigerate 1 hour or until ready to serve.
14. Garnish with remaining whipped topping.
15. Store leftovers in refrigerator.
Title: Parsnip and Pear Cake
Ingredients:
- 1 1/2 brown sugar
- 1 plain flour
- 2 baking powder
- 2 ground cinnamon
- 1 salt
- 3/4 butter
- 4 eggs
- 1 vanilla essence
- 1 1/2 parsnips
- 1 pear
- 1/2 raisins
Instructions:
1. Preheat oven to 350 degrees. In a separate bowl beat together the top 8 ingredients. Then cut and add in the grated parsnips, cut pear, and raisins. Put into a 22 cm loose bottomed round cake tin, lined bottom and sides above the tin sides, or a well greased bundt pan.
2. Cook until done (tooth pick comes out clean) approximately 1 hour.
3. optional add in: 1/2 cup walnuts Optional: cream cheese icing.
Title: Baked Prickly Pears
Ingredients:
- 3 prickly pears
- 2/3 sugar
- 1/3 butter
- 1/2 cinnamon
- 2 lemon juice
Instructions:
1. Gather large ripe fruit.
2. Wash and slit to remove seeds.
3. Preheat oven to 325- 350 degrees.
4. Spread fruits in a sigle layer in a buttered 8 inch pan.
5. Combine sugar, cinnamon, and butter and mix well with fingers.
6. Add lemon juice and stir well with a spoon.
7. Sprinkle mixture evenly over fruits.
8. Bake 30- 35 minutes and serve warm with cream.
Title: Peanut Butter Frosting
Ingredients:
- 12 cream cheese
- 1/4 butter
- 1 vanilla
- 1 1/2 powdered sugar
- 1/2 peanut butter
Instructions:
1. In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl.
2. Add the powdered sugar and peanut butter and mix until smooth.
3. Makes enough to frost top and sides of a 9-inch two-layer cake with a bit of frosting beneath the bottom layer.
Title: Fruit Kuchen
Ingredients:
- 2 flour
- 1/2 sugar
- 1 applesauce
- 2 baking powder
- 1 soymilk
- 1 flour
- 1/4 sugar
- 1 cinnamon
- 2
Instructions:
1. Mix first 5 ingredients (don't overmix).
2. Pour into a greased pan.
3. Top with fruit mixed with other ingredients.
4. Bake at 350 for 1 hour.
5. Top with powdered sugar.
Title: Strawberry Glaze
Ingredients:
- 1 strawberry
- 1/2 sugar
- 1 1/2 cornstarch
- 2 Grand Marnier
Instructions:
1. Mash strawberries.
2. Combine them with sugar and cornstarch in a heavy saucepan.
3. Stir well.
4. Cook oven medium heat until thick, stirring constantly.
5. Stir in Grand Marnier.
6. Cover and chill.
Title: Peanut Butter Cake
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 2 sugar
- 3 1/2 baking powder
- 1 salt
- 2 graham cracker crumbs
- 2/3 peanut butter
- 3/4 shortening
- 1 milk
- 2 milk
- 1 vanilla extract
- 3 eggs
- 2 chocolate chips
- 2 confectioners' sugar
- 2 butter
- 8 heavy cream
- 1/3 vanilla extract
- 2
Instructions:
1. Grease 9-inch by 13-inch pan. Preheat oven to 375 degrees F if baking with a metal pan; 325 degrees F if using a glass pan. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Pour half of batter into baking dish. Sprinkle on chocolate chips, then top with the rest of the batter. Bake for 30 to 35 minutes. Do not remove from pan to cool.
2. For the frosting: mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.
Title: Raisin Apricot Quarkcake
Ingredients:
- 2 warm water
- 3 buttermilk
- 1/2 yogurt
- 1/4 raisins
- 1/3 white wine
- 1/4 eggs
- 3 butter
- 6 sugar
- 1/2 flour
- 3 sour cream
- 1 cream of tartar
- 1/4 salt
- 1 fresh apricots
- 4 phyllo dough
- 1 butter
- 1/4
Instructions:
1. The night before, in a nonreactive container (glass or plastic), dissolve dry milk in warm water
2. stir in buttermilk and rennet
3. Cover and allow to stand overnight (5 to 10 hours) in a warm place
4. Drain liquid (called whey) from the curds
5. Wrap curds in cheesecloth and squeeze as much liquid from the cheese as possible
6. Chill well
7. Soak raisins in white wine for 30 minutes
8. Beat egg yolks, butter and sugar together until smooth
9. Add cheese, flour, and sour cream
10. Drain raisins and stir into cheese mixture
11. In a separate bowl, Beat eggs whites with cream of tartar and pinch of salt until it forms soft peaks
12. Fold cheese mixture into egg whites
13. Line a springform pan with phyllo, brushing layers with melted butter; trim edges
14. Spoon filling into pastry
15. Top with apricot slices
16. Bake at 350 degrees for 1 1/4 hours
17. Let cool before serving
Title: Fudgy Chocolate Layer Cake With Raspberry Chambord Whipped Cream
Ingredients:
- 1 1/2 sugar
- 1 1/4 all-purpose flour
- 3/4 baking powder
- 2 1/2 baking soda
- 1 1/2 salt
- 1/8 buttermilk
- 1 eggs
- 3 pure vanilla extract
- 2 1/2 unsalted butter
- 6 hot water
- 2 1/2 raspberries
- 1 sugar
- 1 water
- 1 1/2 bittersweet chocolate
- 1/4
- 4
- 3/4
Instructions:
1. Preheat the oven to 325°F.
2. Line the bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
3. In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
4. In a small mixing bowl, whisk buttermilk, eggs and vanilla.
5. In another glass measuring cup, melt the butter in the espresso grounds and hot water.
6. Using a whisk, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
7. For the Filling:
8. Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
9. Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
10. Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
11. Place one half of the whip cream mixture over the first two layers and spread evenly.
12. Ganache:
13. Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes – uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you – but if you love chocolate – yummy!
Title: 5-Minute Mug Chocolate Cake
Ingredients:
- 4 cake flour
- 4 sugar
- 2 egg
- 1 milk
- 3 chocolate chips
- 3 vanilla
- 3
- 1
Instructions:
1. Add dry ingredients to a coffee mug and mix well.
2. Add the egg and mix thoroughly.
3. Pour in the milk and oil and mix well.
4. Add the chocolate chips and vanilla essence, mix again.
5. Put your mug in the microwave and cook for 3 minuter at 1000 watts.
6. The cake will rise over the top of the mug, but don't be alarmed!
7. Allow to cool a little and you can tip onto a plate if you want.
Title: Date Panettone Bread and Butter Pudding
Ingredients:
- 12 dried dates
- 1/3 pecans
- 1/4 butter
- 2 heavy cream
- 1 vanilla extract
- 1 1/4 egg
- 1 maple syrup
- 1 honey
- 2 nutmeg
- 1 cinnamon
- 1/2 light brown sugar
- 1/2 nutmeg
- 1/2
Instructions:
1. First take out a baking dish (4-cup baking dish) and heavily butter it.
2. Then, arrange half of your panettone triangles in the dish overlapping them a bit.
3. Scatter 1/2 of your nuts over the panettone and then evenly scatter your chopped dates.
4. Then, place another layer of the panettone on top, overlapping them a bit.
5. Heat your butter, milk, cream, and vanilla in a small saucepan just until simmering, remove from heat.
6. Put the egg, maple syrup and honey in a large bowl and add freshly grated nutmeg.
7. Next, whisk in the hot milk, making sure to whisk vigorously so as to keep the egg from cooking.
8. At this point you will want to preheat your oven to 400 degrees F.
9. Pour your milk-egg mixture over the panettone layers, and lightly press down on the bread so that it is fully submerged in the liquid.
10. Leave the panettone pudding aside for about 15-20 minutes to allow everything to soak up nicely.
11. Take the rest of your pecans and sprinkle just a bit of water over them (JUST A BIT).
12. Toss them in the sugar/cinnamon mixture, and toss them over the pudding.
13. Sprinkle the leftover cinnamon sugar mixture evenly over the dish (there wont be much).
14. Grate a small amount of nutmeg over as well.
15. Bake in your preheated oven for 40-45 minutes until it has risen and has a beautiful golden color.