lumicero/recipes-ing2inst huggingface dataset:
Title: Mama Dip's Carrot Cake
Ingredients:
- 2 1/4 self-rising flour
- 1 baking soda
- 1 1/2 ground cinnamon
- 2 sugar
- 1 eggs
- 4 carrots
- 3 walnuts
- 1 1/2 cream cheese
- 2 butter
- 1/2 powdered sugar
- 1 vanilla extract
- 1
Instructions:
1. Cake:
2. Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9" round ake pans with parchment or waxed paper; lightly grease the paper.
3. Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.
4. Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.
5. Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining ½ cup of nuts around outer edge of cake. Cut with a serrated knife.
6. Cream Cheese Frosting:
7. Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.
Title: Vegan Chocolate Cupcakes
Ingredients:
- 1 apple cider vinegar
- 1 granulated sugar
- 3/4 canola oil
- 1/3 vanilla extract
- 1 1/2 all-purpose flour
- 1 cocoa powder
- 1/3 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4
Instructions:
1. Review recipe and gather ingredients. Preheat oven to 350 degrees and line muffin pan with paper liners or use silicon liners with a sheet pan.
2. Combine the nondairy milk and apple cider in a large bowl until foamy. Set aside.
3. In a medium bowl, sift together dry ingredients (flour, cocoa powder, baking soda, baking powder and salt). Set aside.
4. Add the rest of the wet ingredients to the milk/cider mixture (sugar, canola oil and extract).
5. In several batches, add the dry mixture to the wet mixture and mix very well. Using an ice cream scoop or a small ladle, scoop batter into prepared pan or silicon cups.
6. Bake for about 18 minutes, until cake springs back to touch. Cool completely on a cake rack before frosting.
Title: Healthy Brownie in a Mug
Ingredients:
- 2 coconut oil
- 2 water
- 1/2 milk
- 1 vanilla extract
- 1 salt
- 2 white sugar
- 4 whole wheat flour
- flour
Instructions:
1. In a microwave safe mug, add water/milk, coconut oil, a pinch of salt, and vanilla extract. Whisk well.
2. Add cocoa powder, whisk well. Add sugar, whisk well. Add whole wheat/regular flour, and whisk well.
3. Microwave for 60 seconds. The center should be slightly soft. DO NOT OVERCOOK or the brownie will become hard and stiff.
4. Enjoy with a spoon. Careful, the brownie will still be hot.
Title: Pumpkin Dump Cake
Ingredients:
- 1 pumpkin
- 3 eggs
- 1/2 brown sugar
- 1/2 white sugar
- 1 evaporated milk
- 1 ground cinnamon
- 1/2 salt
- 1 pecans
- 1 butter
- 1
Instructions:
1. In a large bowl, combine pumpkin, eggs, brown sugar, white sugar, cinnamon, salt and evaporated milk.
2. Pour into greased 9 X 13 inch pan.
3. Sprinkle dry cake mix evenly over the pumpkin filling.
4. Drizzle melted butter over everything, making sure all the dry cake mix is covered.
5. Sprinkle pecans over everything.
6. Bake in a preheated oven at 350 degrees for 50-60 minutes, or until the edges are lightly browned.
7. Cool.
8. Serve with whipped cream or ice cream.
Title: Double Lemon Delights
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 butter
- 3/4 granulated sugar
- 1 egg
- 2 lemon peel
- 1 vanilla
- 1 granulated sugar
- 4 -5 powdered sugar
- lemon juice
Instructions:
1. Preheat oven to 375°F
2. Combine flour, baking powder and salt in small bowl; set aside. Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg, 1 tablespoon lemon peel and vanilla until well blended. Gradually beat in flour mixture at low speed until blended.
3. Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 3 inches in diameter with bottom of glass that has been dipped in additional granulated sugar.
4. Bake 12 to 14 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely.
5. Combine powdered sugar, lemon juice and remaining 1 tablespoon lemon peel in small bowl; drizzle over cookies. Let stand until icing is set.
6. Variation: To make smaller cookies, drop 2 tablespoons dough 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely. Continue with Step 5. Makes about 2 dozen cookies.
Title: Carrot Cake-Tyler Florence
Ingredients:
- 1 1/2 carrots
- 1/2 crushed pineapple
- 3/4 walnuts
- 2 1/2 flour
- 1 baking powder
- 1 baking soda
- 1/2 ground cinnamon
- 1/4 ground allspice
- 1/4 nutmeg
- 1 kosher salt
- 1 buttermilk
- 1/4 molasses
- 4 eggs
- 3/4 dark brown sugar
- 1 1/2 cream cheese
- 2 butter
- 1 powdered sugar
- 2 vanilla
- 1 lemon, zest of
- 1
Instructions:
1. Preheat oven to 375 degrees. Grease a jelly-roll pan (15 x 10 x 1 inch) and line with parchment.
2. Combine carrot, pineapple, and walnuts in a bowl. Set aside.
3. Mix together buttermilk, molasses, eggs, oil, and dark brown sugar in a separate bowl.
4. Add the buttermilk mixture to the flour mixture. Stir until smooth, then fold in the carrot, pineapple and walnuts. Pour into the prepared pan and bake for 25-30 minutes.
5. Remove the pan from the oven and allow cake to cool on a rack.
6. Prepare the frosting by beating the cream cheese and butter in a large mixing bowl until blended and smooth. It should have a light texture. Add the powdered sugar, vanilla and lemon zest. Continue beating until smooth and glossy, about 7 minutes.
7. Once the cake has cooled, carefully remove the cake from the pan. Cut into three or four equal sized rectangles (depending on how many layers you want) by cutting the cake crosswise. Stack the cake into three or four tiers with cream cheese frosting in between each layer. Frost the outside of the entire finished cake.
Title: Traditional Mexican Wedding Cookies
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla
- 2 1/4 salt
- 1/4 walnuts
- 3/4 pecans
- powdered sugar
Instructions:
1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
2. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
3. Chill dough if it seems too soft.
4. Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
5. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
6. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
7. NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
Title: Easy Chocolate Chip Cake
Ingredients:
- 1 3/4 boiling water
- 1 quick-cooking oats
- 1 brown sugar
- 1 white sugar
- 1/2 salt
- 1/2 margarine
- 2 butter
- 1 3/4 eggs
- 1 flour
- 1 baking soda
- 12 chocolate chips
Instructions:
1. Pour water over oatmeal and let stand for 10 minutes.
2. Add sugars and margarine and mix well.
3. Add eggs and mix.
4. Add dry ingredients except chips and mix.
5. Add 1/2 of the chocolate chips.
6. Pour batter into greased 9x13 pan.
7. Top with the remaining chocolate chips.
8. Bake at 350°F for 40 minutes.
Title: Strawberry Pie
Ingredients:
- 1 sugar substitute
- 1/2 lemon juice
- 2 strawberries
- 2 rhubarb
- 16 tapioca
- 1/4 milk
- 1 sugar substitute
- 1
- 2
Instructions:
1. Mix sugar, jam and juice.
2. Add berries, rhubarb and tapioca.
3. Pour fruit in crust.
4. Put top on.
5. Brush with milk and Splenda.
Title: Linzer Meringue Cake (Linzer Teszta)
Ingredients:
- 3 flour
- 1 baking powder
- 2 sugar
- 1/4 butter
- 1/4 shortening
- 1 1/3 plums
- 5 eggs
- 1 vanilla extract
- 6 sour cream
- 1 sugar
- 1/2 ground walnuts
Instructions:
1. Sift first three ingredients together.
2. Cut in the butter and shortening to the flour mixture.
3. In a separate bowl, mix together the egg yolks, vanilla, and sour cream
4. Add this mixture to the flour and butter mixture.
5. Cover and refrigerate for 1 hour.
6. Preheat oven to 350°F.
7. On a floured surface, roll the chilled dough out to fit the bottom of a 11" x 15" x 1" baking pan (you may need to trim the edges but try not to make the dough too thin).
8. Bake for 30 minutes.
9. White cake is baking, beat, in a very clean bowl, the egg whites until stiff peaks form on the tips of the beaters, gradually adding the sugar while beating.
10. Remove cake from oven and immediately spread with meringue.
11. Sprinkle with walnuts and return to oven for about 15 minutes or until meringue is lightly browned (watch this very closely so it won't burn).
12. Serve warm, room temp, or, my favorite, chilled.
13. *lekvar is a European fruit jam that is thicker than American jams and has more of a texture like fruit butter.
Title: Ring of Fire Chocolate-Chipotle-Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 1/2 bittersweet chocolate chips
- 2 brown sugar
- 1 1/2 white sugar
- 2 cocoa powder
- 1 eggs
- 4 water
- 1 vanilla
- 1 flour
- 4 baking soda
- 1 salt
- 1 bittersweet chocolate chips
- 2
- 1/2
Instructions:
1. In a very large bowl, cream the butter and add the melted chocolate. Mix well.
2. Add the sugars, the 2 tsp chipotle powder and the cocoa. Mix again.
3. Stir in the eggs, water and vanilla until combined.
4. Mix together the flour, soda and salt and then stir it into the butter mixture, combining well.
5. Stir in chocolate chips.
6. Sprinkle with the other 1/2 tsp of chipotle powder if you like it spicy.
7. Chill the dough for a while, say an hour (I've skipped that part - didn't seem to matter unless it was a very hot day).
8. Form into 1-2 teaspoon sized balls and place on parchment lined cookie sheets.
9. Bake at 350F for 8-10 minutes. They will be goopy with leaking melted chocolate but with a slight crust.
10. Let cool a minute or two before removing to racks to cool completely.
Title: Creamy Rice Pudding - Bonnie Stern
Ingredients:
- 1 water
- 1/2 rice
- 1/3 sugar
- 1 cornstarch
- 1/16 salt
- 5 milk
- 1/8 nutmeg
- 1/4 raisins
- 1 vanilla
- 1 cinnamon
Instructions:
1. Bring water to a boil in a large saucepan. Add rice. Cover and return to the boil. Reduce to simmering and cook, covered, for 15 minutes or until water is absorbed.
2. Combine sugar, cornstarch and salt in a bowl. Whisk in 1 cup of the milk stirring until smooth.
3. Add sugar mixture, remaining 4 cups of milk, nutmeg and raisins to the rice. Stir well and bring to a boil.
4. Reduce to the lowest simmer setting, and cook, covered for 1 - 1-1/2 hours, or until mixture is creamy and tender. Stirring occasionally. Stir in vanilla.
5. Serve warm or cold, with a sprinkling of cinnamon.
Title: Cantaloupe Cobbler
Ingredients:
- 1 cantaloupe
- 1 sugar
- 1 milk
- 1 self rising flour
- 1 Bisquick
- 1 egg
- butter
Instructions:
1. Place melon in a casserole dish.
2. Combine all the other ingredients,mix well.
3. pour over melon.
4. Bake 350 for 45 minutes to 1 hour.
Title: Melting Moments
Ingredients:
- 1 butter
- 3/4 cornstarch
- 1/3 powdered sugar
- 1 flour
- 3 cream cheese
- 1 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Cream butter, add cornstarch powdered sugar and flour.
2. Mix well.
3. Form into 1-inch balls.
4. Bake at 350°F for 10-12 minutes, cool.
5. Frost with your favorite frosting recipe.
6. We usually do half a batch or pink, and half a batch of light green.
Title: Fat Free Chocolate Meringue Cookies
Ingredients:
- 2 cocoa powder
- 1/2 sugar
- 2 cream of tartar
- 1/4 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 250 degrees.
2. line two baking sheets with parchment paper.
3. in a small bowl, sift together the cocoa powder and sugar.
4. in a large bowl, beat egg whites cream of tartar and salt with an electric mixer until soft peaks form.
5. add the cocoa mixture one at a time, mixing between addittions.
6. add pepperment extract and mix well.
7. drop by rounde tablespoonsonto baking sheets.
8. place in oven for one hour.
9. turn off oven and leave door slightly open.
10. leave cookies for at least 2 hours or overnight.
11. store in airtight container.
Title: Maple Frosting
Ingredients:
- 1 confectioners' sugar
- maple syrup
- walnuts
Instructions:
1. To one pound confectioner's sugar add enough maple syrup to make the right consistency to spread.
2. Put walnut meats on top.
Title: Easter Egg Nests
Ingredients:
- 2 peanuts
- 2 butter
- 1
- 2
Instructions:
1. Melt butter in double boiler or sauce pan on low.
2. Add chips and allow to slowly melt until smooth.
3. Remove from burner and combine with noodles and peanuts.
4. Prep cupcake papers in pan.
5. Scoop a heaping tbsp of mixture into each paper, making an indent in the middle of each "nest".
6. Place trays in freezer until hardened.
7. Remove and fill nests with chocolate eggs, jelly beans or whatever you think might fit your occasion!
Title: Flat Belly Diet Lemon Cupcakes With Citrus Icing
Ingredients:
- 1 2/3 unbleached all-purpose flour
- 1 sugar
- 2 baking powder
- 1/2 baking soda
- 1/4 salt
- 3/4 canola oil
- 2 eggs
- 1/3 buttermilk
- 1/4 fresh lemon juice
- 1 lemon zest
- 1 vanilla extract
- 1/2 confectioners' sugar
- 1 1/2 orange zest
- 2
- 1
Instructions:
1. Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
2. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
3. Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanila extract in a separate bowl - mix well.
4. Slowly add the wet ingredients to the dry, stirring until smooth.
5. Spoon batter into muffin cups and bake in a preheated oven for 17-19 minutes, or until lightly golden and springy when gently touched.
6. Place pan on a rack and let cook for 5 minutes, then remove cupcakes to a wire rack and cool completely.
7. Icing:.
8. Combine confectioners' sugar, orange juice and orange zest in a small bowl and stir until smooth.
9. Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.
Title: The NEW and IMPROVED Hawaiian pizza
Ingredients:
- 1/4 margarine
- 1 1/2 flour
- 1/4 shortening
- 1 cream of tartar
- 3/4 sugar
- 1/2 baking soda
- 1/8 salt
- 1 egg
- 16 ricotta cheese
- 1 sugar
- 1/8 cinnamon
- 1 vanilla beans
- 3 vanilla extract
- 7 water
- 1 pecans
- 1 strawberry
- 1 kiwi
- 1 banana
- 1/2 lemon juice
- 1 coconut
- 1 pineapple
- 1 mandarin oranges
- mango
Instructions:
1. -crust--.
2. Preheat oven to 400 degrees F.
3. Mix all ingredients throughly and divide in half.
4. Press each half onto a pizza pan being sure to evenly spread it all the way to the edge.
5. Bake each crust 8-10 minutes. Allow to cool.
6. -toppings--.
7. Mix 2 tablespoons water, vanilla,cinnamon and sugar in a small sauce pan, over low heat until sugar has melted.
8. Beat sugar syrup into ricotta cheese until throughly incorporated.
9. Spread over cooled crusts; This is the"sauce".
10. Add pecans and fruit, placing each to look like pizza toppings.
11. You can use basically any kind of fruit that you like but I liked the above ingredients.
12. In a small saucepan, melt caramels in 1 tablespoon water, until smooth.
13. Drizzle over pizza to look like"cheese".
14. Chill for an hour. Slice and serve.
Title: Strawberry Cloud
Ingredients:
- 10 strawberry
- 1/2 mint leaf
Instructions:
1. Thaw strawberries as package directs.
2. In a small bowl, with electric mixer at medium speed, whip cream; fold in strawberries with their syrup.
3. Spoon into 4 dessert bowls. Garnish with strawberries and mint.
Title: Spicy Gingerbread Loaf
Ingredients:
- 1/2 butter
- 1 egg
- 1/2 brown sugar
- 1/2 molasses
- 1/4 sugar
- 1 3/4 unbleached all-purpose flour
- 1 baking soda
- 1 ground ginger
- 2 ground cinnamon
- 1/4 ground cloves
- 1/4 salt
- 1/4 warm water
- 3 crystallized ginger
Instructions:
1. Preheat oven at 350.
2. Cream first 4 ingredients.
3. Mix in the dry ingredients.
4. Add hot water and crystallized ginger and stir until just combined.
5. Pour batter into greased baking pans.
6. Bake until a toothpick inserted into the center comes out clean, between 30 and 45 minutes.
7. Remove from the oven and let cool for at least 10 minutes before removing from the pan.
Title: Pixie Cookies
Ingredients:
- 1 powdered sugar
- 1 white sugar
- 1 margarine
- 1 eggs
- 2 vanilla
- 1 flour
- 4 1/2 flour
- 2 salt
- 1 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Mix all ingredients.
2. Chill dough and roll into balls.
3. Press down with fork or glass.
4. Nuts or fruits may be added before chilling dough.
5. Bake at 370 degrees F for 12 minutes.
6. Should be light brown.
Title: Banana Cream Pie Parfaits
Ingredients:
- 1 1/2 milk
- 4 sugar-free instant vanilla pudding mix
- 1 banana
- 8
- 1
Instructions:
1. Pour milk into medium bowl and add pudding mix granules. Whisk for 2 minutes then gently stir in 1/2 cup of the whipped topping.
2. Spoon 3 heaped tablespoons of the pudding mixture into each of 6 dessert dishes and then top each with 1 tablespoon of the chopped cookies and 3 banana slices. Repeat layers and refrigerate for at least 1 hour.
3. Top with remaining 1/2 cup whipped topping immediately before serving and store leftover desserts in refrigerator.
Title: French Custard (Pots De Creme)
Ingredients:
- 10 bittersweet chocolate
- 3 heavy cream
- 1 sugar
- 1
- 1/4
- 5
Instructions:
1. Mix the two chocolates together In a large heat-proof bowl.
2. In a medium saucepan, bring the milk, cream and sugar to a boil, whisking constantly until the sugar is dissolved.
3. Whisk the egg yolks in a medium heat-proof bowl. Gradually whisk the egg in a medium heat-proof bowl. Gradually whisk in half the hot cream mixture.
4. Whisk the egg-and-cream mixture into the saucepan. Cook over moderate heat, stirring with a wooden spoon until the custard coats the back of the spoon (about 4 minutes).
5. Pour the custard over the chocolate. Let stand for 2 minutes then stir until smooth.
6. Transfer to a blender and puree for about a minute.
7. Pour into eight 4 ounce ramekins. Refrigerate (at least 2 hours).
8. About 15 minutes before serving, remove from refrigerator and let stand at room temperature (for 15 minutes). Then garnish with creme fraiche and chocolate shavings -- serve.
Title: Caramel-Applesauce Cobbler With Bourbon-Pecan Ice Cream
Ingredients:
- 1/2 butter
- 12 margarine
- 2 granny smith apples
- 2 sugar
- 1 lemon juice
- 2 vanilla ice cream
- 1 pecans
- 1/4 Bourbon
Instructions:
1. Melt butter in a large Dutch oven over medium-high heat. Add apple, sugar, and lemon juice; cook, stirring often, 20 to 25 minutes or until apple is caramel colored. Spoon into a shallow, greased 2-quart baking dish.
2. Roll each pie crust to press out fold lines; cut into 1/2-inch strips. Arrange strips in a lattice design over filling; fold edges under. Place remaining strips on a baking sheet.
3. Bake remaining strips at 425°F for 8 to 10 minutes or until golden. Set aside to serve with cobbler. Bake cobbler at 425°F for 20 to 25 minutes or until crust is golden. Serve warm with pastry strips and Bourbon-Pecan Ice Cream.
4. To make bourbon ice cream: Stir together all ingredients; freeze 4 hours.
Title: White Chocolate Fruit Blondies
Ingredients:
- 1 butter
- 1 margarine
- 2 white chocolate chips
- 4 brown sugar
- 2 eggs
- 2 vanilla
- 1/2 all-purpose flour
- 1 baking powder
- 1 fresh raspberry
- fresh blueberries
Instructions:
1. Preheat oven to 325F.
2. Spray pan with vegetable pan spray.
3. Combine melted butter and white chocolate until chocolate is melted.
4. In a mixing bowl combine sugar with eggs.
5. Mix in vanilla.
6. Sift in flour and baking powder.
7. Add butter/chocolate mixture. Mix until well blended.
8. Spread into prepared pan. Sprinkle raspberries and blueberries on top of batter.
9. Bake 45-50 minutes or until top is lightly browned but center is still soft when touched.
10. Cool completely on rack.
11. Cuts best if refrigerated for several hours or overnight.
Title: Kiwi Cookies
Ingredients:
- 1/2 butter
- 1/4 white sugar
- 2 sweetened condensed milk
- 1 baking powder
- 1 flour
- 3/4 chocolate chips
Instructions:
1. Combine butter and sugar until creamy.
2. Add milk, and stir.
3. Add baking powder and flour and combine until just mixed.
4. Add chocolate chips and mix all together.
5. Roll dough into balls (golfball size or smaller) and place on an ungreased cookie sheet.
6. Press down with fork tines.
7. Bake in a moderate over at 350 and remove when the bottoms become golden brown.
8. Makes approximately 14-16 cookies.
Title: The Prune is Like a Cake Cake
Ingredients:
- 1 prune
- 1/2 baking soda
- 1/2 water
- 6 butter
- 1/3 sugar
- 1 egg
- 1/2 flour
- 2 flour
- 1 salt
- 1 vanilla extract
- 1 1/2 dark chocolate
Instructions:
1. Preheat oven to 375. Butter 4 to 6 ramekins.
2. Put cut prunes in a bowl with the baking soda. Pour the water over them and mix.
3. Cream the butter and sugar together until smooth and light. Add the egg and continue beating until well blended. Add the vanilla. Turn the mixer to low and add half the flour and all of the salt. Mix until no more dry flour shows and then add the contents of the prune bowl, including the liquid. When that is incorporated, add the rest of the flour and again mix until blended. Stir in the chocolate.
4. Divide the batter among the ramekins and smooth the tops. Bake until the top is firm (not hard) and slightly cracked, about 20 minutes. Serve with whipped cream, ice cream, or just plain heavy cream.
Title: Deep Dish Double Chocolate Brownies
Ingredients:
- 1 1/2 butter
- 3 sugar
- 3 vanilla
- 6 eggs
- 1 1/2 flour
- 1 cocoa powder
- 1 baking powder
- 1 salt
- 2 chocolate chips
- 2 cinnamon
- 1
Instructions:
1. Preheat oven to 350 degrees and also line 13 x 9 baking dish with parchment paper or grease with Crisco.
2. cream room temperature butter and sugar together until well blended.
3. Add Vanilla and eggs two at a time and mix until well blended.
4. Sift together all dry ingredients (except chocolate chips) and add to wet mixture about 3/4 cup at a time.
5. Hand mix chocolate chips and pour into prepared baking dish.
6. If you are using a glass or light colored baking dish bake at 350 for 40-45 minutes. If you are using a darker colored dish drop the temperature down to 325 and bake for 50-55 minutes. Test the middle with a tooth pick. Brownies are done when the batter pulls away from the sides and toothpick comes out clean.
Title: Authentic New Orleans Bread Pudding
Ingredients:
- 1 butter
- 1 eggs
- 6 granulated sugar
- 1 1/4 pure vanilla extract
- 2 ground cinnamon
- 2 nutmeg
- 1/4 butter
- 5 raisins
- 1 rome apple
- 1/2
- 2
- 1
Instructions:
1. First, grease an 11 x 14 Pyrex baking pan with the tablespoon of butter. The cut the stale French bread into 2”x2” squares and place them in the pan.
2. Next, take a large mixing bowl and a piano wire whisk and make an egg custard by creaming together the eggs and the sugar until smooth.
3. Then whip in the vanilla, cinnamon, and nutmeg until everything is thoroughly incorporated into the custard.
4. Now stir in the scalded whole milk, the whipping cream, and the butter and work that well into the mixture.
5. At this point pour the custard mixture over the bread chunks and, using your fingers, work it into the bread until the pieces soften (ideally, you want to allow the bread to truly “soak” into the custard).
6. Then when the bread becomes “heavenly moist” and fluffy, evenly sprinkle on the raisins and the diced apple (again with your fingers, gently push them into the softened bread).
7. Finally, sprinkle a little more cinnamon over the top of the pudding and bake in a preheated 325-degree oven for about an hour (or until the pudding turns a rich honey brown and a toothpick inserted into the center comes out clean).