lumicero/recipes-ing2inst huggingface dataset:
Title: Hungarian Palacsinta Cake Armenian Style
Ingredients:
- 3 all-purpose flour
- 1 sugar
- 1 1/2 salt
- 6 eggs
- 1 1/2 milk
- 6 butter
- 1 1/2 soda water
- 3 walnuts
- 1/2 honey
- 1 -2 poppy seed
- 1 honey
- 2 plum jam
- 1/4 walnuts
- 1/4 rum
- 2 granulated sugar
- 1/4 butter
- 1 1/2
- 2
- 1
Instructions:
1. FOR THE BATTER: Mix the flour and salt and one tablespoon sugar together in a big bowl.
2. Work in the eggs, one at a time, then very gradually add the milk, beating well as you go along.
3. Beat in the melted butter and strain the batter to remove any large lumps.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Just before using, shake or stir the batter and pour in as much soda water as needed to make a thin batter, the consistency of light cream.
6. Make each palacsinta separately: heat a 6 1/2 inch crepe pan or a small frying pan with sloping sides until very hot, then brush with cooking oil.
7. When it starts to smoke, remove from the heat and pour 2 to 3 tablespoons of batter into the pan (work with a ladle the right size, if possible).
8. Quickly turn the pan around so the batter flows to the sides, thinly coating the entire bottom.
9. A palacsinta is supposed to be very thin, as thin as it can be without getting lacy.
10. Pour any excess batter back into the bowl.
11. Put the pan back on the heat for about a minute, then give it a couple of good jerks to loosen the palacsinta, then flip it if you can or turn it over by hand, using a spatula to lift it up out of the pan first.
12. Cook briefly on the second side and slide it into a warm dish or pie plate.
13. Continue making palacsinta until you have at least three per person.
14. Keep the palacsinta warm on the back of the stove or in the warming oven, or make them several hours in advance and warm them up later.
15. The palacsinta batter may also be made in a blender: put the milk, eggs, salt, flour and melted butter in the jar, in that order.
16. Blend at top speed for about 1 minute, then scrape down the sides of the jar and blend another few seconds.
17. Cover and refrigerate for 2 hours or overnight; just before making the palacsinta, shake or stir the batter and ADD the SODA water.
18. FOR THE FILLING: Cook the palacsinta and keep them warm while making the fillings.
19. Prepare each filling in a separate dish, combining the listed ingredients and stirring with a fork to get four different kinds of thick mush.
20. Butter an 9-inch springform pan and place a palacsinta in the bottom.
21. Spread it with the nut filling (number 1) and cover it with another palacsinta.
22. Spread the second one with the poppy seed filling (number 2) and cover that.
23. Next use the jam filling (number 3), cover it, and lastly the chocolate filling (number 4).
24. Continue in this fashion until you reach the top of the pan, ending with a palacsinta.
25. Sprinkle it with sugar and dot with butter.
26. About half an hour before serving, place the pan in a preheated 375 F.
27. oven and bake for about 20 minutes.
28. Remove the sides of the pan and transfer the rakott palacsinta to a platter.
29. Cut in wedges like a cake to serve.
30. The Hungarian Cookbook.
31. Susan Derecskey.
Title: Vegan Lemon Mini-Cakes
Ingredients:
- 1 1/2 unbleached flour
- 2 baking powder
- 1/3 salt
- 1/2 turbinado sugar
- 1/2 soymilk
- 1 pure maple syrup
- 1 fresh lemon juice
- 1 lemon, zest of
- 1/4 Ener-G Egg Substitute
- 1 1/2 warm water
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first three ingredients in a large bowl.
3. Combine the remaining ingredients in a medium bowl.
4. Add the wet ingredients to the large bowl and gently stir (do not overmix!).
5. Pour into lightly oiled mini-loaf tin (filling 6 mini-loaves) and bake for 25-30 minutes.
Title: Dr. Pepper Toasted Nut Cookies
Ingredients:
- 3/4 margarine
- 1/3 brown sugar
- 1/8 salt
- 1/4 cake flour
- 2 1/4 pecans
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Cream margarine; add sugar and beat until fluffy.
3. Add flour and salt alternately with Dr. Pepper.
4. Add vanilla extract, pecans and chocolate chips.
5. Shape into balls, bars or crescents and place on ungreased cookie sheets. Bake for 30 minutes.
6. Remove from oven.
7. Roll in confectioners' sugar.
Title: Roasted Pears With Fresh Cranberries
Ingredients:
- 4 pears
- 1 1/2 butter
- 2 red wine vinegar
- 1/2 ground allspice
- 1/3 sugar
- 1 salt
- 1 water
- 2 water
- 3/4 fresh cranberries
Instructions:
1. Heat over to 400F, use a baking dish with 1" sides.
2. Lay peeled, split and cored half pears in baking dish cut side down.
3. Mix together 1 cup water, vinegar, salt, spice and sugar. Pour over pears and drop in pats of butter.
4. Bake for 15mins basting the pears once at 7 minutes time.
5. At 15 minutes cooking time, add 2 tablespoons water and cranberries to baking dish, bast pears again.
6. Bake for another 10 minutes, then bast pears. Check with fork to see if pears are tender.
7. If pears are tender then they are done, if not cook another 10-15 minutes.
8. You can add more water if needed. I also add more then 3/4 cup cranberries.
9. This is very good on it own or with vanilla ice cream.
Title: Chocolate Almond Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 1/2 egg
- 1/2 vanilla extract
- 2 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/8 sugar
- 1
Instructions:
1. Beat butter and 1 cup sugar in large bowl until fluffy.
2. Add egg, almond and vanilla extracts; beat well.
3. Combine flour, cocoa,baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough.
4. Stir in small chocolate chips.
5. If necessary, refrigerate dough about 1 hour or until firm enough to handle.
6. Heat oven to 350°F.
7. Shape dough into l 1/8-inch balls; roll in sugar.
8. Place about 2 inches apart on ungreased cookie sheet.
9. Place three slivered almonds on top of each ball; press slightly.
10. Bake 9 to 10 minutes or until set.
11. Cool slightly.
12. Remove from cookie sheet to wire rack.
13. Cool completely.
Title: Fudgy Brownies
Ingredients:
- 1 1/3 butter
- 2 2/3 sugar
- 4 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 salt
- 1/2 confectioners' sugar
Instructions:
1. in a mixing bowl, cream butter and sugar.
2. add eggs and vanilla.
3. mix well.
4. combine flour, cocoa and salt.
5. add to the creamed mixture.
6. mix well.
7. spread into a greased 13inch x 9 inch x 2 inch baking pan.
8. bake at 350 degrees, for 25-30 minutes or until top is dry and the center is set.
9. cool completely.
10. dust with confectioners' sugar or any frosting, if desired.
Title: Strawberry Rhubarb Lemon Pastry
Ingredients:
- 1 frozen puff pastry
- 2 fresh strawberries
- 1 fresh rhubarb
- 1/2 sugar
- 1/8 salt
- 2 lemons
- 1/2 cornstarch
- 1 sugar
Instructions:
1. Coat a 9x9 inch baking pan with cooking spray.
2. On a lightly floured surface, roll out the thawed sheet of puff pastry to 9x9 inches.
3. In a large saucepan over medium heat, combine the strawberries, rhubarb, sugar and salt. Heat, stirring gently now and then, until the fruit is tender and bubbling, about 7 minutes.
4. In a small bowl, combine the lemon juice and cornstarch. Stir into simmering fruit. Simmer, stirring constantly, until thickened, about 1 minute.
5. Preheat oven to 400°F.
6. Spoon the prepared mixture into the prepared pan.
7. Place the pastry over the top, then sprinkle with 1 TBSP sugar. Using a paring knife, cut a couple of vent holes in the pastry.
8. Bake for 25-30 minutes, or until the pastry is golden brown.
9. Spoon into bowls and serve warm or at room temperature.
Title: Easy Peasy Raspberry Mousse
Ingredients:
- 100 mascarpone
- 30 fresh raspberries
- 1 banana
Instructions:
1. Blend all but 6 of the raspberries. If you don't want the seeds in the dessert sieve them out at this point.
2. Add the banana to the raspberry puree and blend.
3. Add the mascarpone to the fruit mix and blend.
4. Serve immediately with the raspberries on top.
Title: Fancy Pudding Dessert
Ingredients:
- 1 3/4 instant pudding mix
- 1 milk
- 2 maraschino cherries
- 6
Instructions:
1. Divide whipped topping into 6 dessert glasses.
2. Use about 1/3 cup in each glass.
3. With the back of a spoon make a depression in the center and spread toping up sides of glasses.
4. Prepare pudding mix with milk.
5. Spoon into glasses and chill.
6. When ready to serve, top with a maraschino cherry and serve.
Title: Umm Ali (Dessert)
Ingredients:
- 1 butter
- 1/4 hazelnuts
- 3 pistachio nuts
- 3 sugar
- 3 coconut
- 3 raisins
- 2 heavy cream
- 2 cinnamon
- 1
Instructions:
1. Preheat oven to 400 degrees F.
2. Butter a 9 x 12 baking dish.
3. Crumble pastry dough on bottom.
4. Sprinkle hazelnuts, almonds, pistachio nuts, brown sugar, and raisins over crumbled pastry dough.
5. Pour cream over the top evenly, sprinkle with cinnamon and bake until cream is bubbling and lightly browning for about 10 minutes.
6. Serve with pistachio ice cream.
7. Enjoy!
Title: Strawberry Shortcake, Gypsy Style
Ingredients:
- 2 biscuit mix
- 2 sugar
- 1/2 milk
- 1/4 shortening
- 2 butter
- 2 margarine
- fresh strawberries
Instructions:
1. NIGHT BEFORE PICNIC.
2. In a medium bowl, with fork, stir together 2 cups biscuit mix, sugar, milk, melted shortening. Beat briskly until blended; turn onto pastry board dusted with biscuit mix. Knead gently until smooth; cut in halves.
3. Pat one half of dough into bottom of well-greased 9-inch metal or disposable foil pie pan; dot with butter or margarine; on top pat other half of dough.
4. Cover shortcake with second well-greased 9-inch metal or disposal foil pie pan. Wrap in double thickness of foil, having fold across top; press two ends of foil down around pie pan. Set wrapped shortcake in freezer.
5. Now wash, hull, then slice strawberries lengthwise; crush and sweeten some of them, if you wish; pack in one or two covered containers; refrigerate.
6. JUST BEFORE LEAVING FOR PICNIC.
7. Pack frozen shortcake, strawberries and dessert topping in an insulated picnic carrier, ready to carry to the picnic.
8. AT THE PICNIC SITE.
9. Build a bed of glowing coals over which to "bake" shortcake; this takes about 1/2-hour.
10. About an hour before dessert-time, open up foil ends of shortcake package. Place it on grill, 4 to 5 inches above glowing coals; bake 30 minutes; then remove from heat; remove foil, invert pie pans, so baked side of shortcake is on top. Bake about 10 minutes, or till done.
11. When done, remove shortcake from grill. Lift off top pie pan; then, with sharp knife, split shortcake in half horizontally, setting top half in other pie pan.
12. Top bottom half of shortcake with one or two layers of strawberries. Replace top half, then cover with rest of berries as pictured. Garnish with dessert topping; serve in wedges.
Title: Nut Wedges
Ingredients:
- 1 granulated sugar
- 1/4 water
- 3 -4 granulated sugar
- 1 honey
- 1/3 ground cinnamon
- 2 lemon juice
- 1 milk
- 1 shortening
- 1/2
- 1
Instructions:
1. In a medium bowl stir together piecrust mix and the 1/4 cup sugar. Add enough water to be able to form a ball with it. Divide dough ball in half.
2. On a lightly floured surface, roll each half of the dough into a 9-inch circle. Transfer 1 circle to a greased cookie sheet or pie plate.
3. For filling, combine the nuts, the 1/3 cup sugar, honey, cinnamon, and lemon juice. Spread over dough circle on cookie sheet. Top with remaining dough circle. Use tines of fork to seal edges and prick dough. Brush with milk.
4. Bake in a 375 oven for 15 to 20 minutes or until pastry starts to brown. Cool 10 minutes on a wire rack. While warm, cut into 16 to 20 wedges. Cool completely.
5. In a small saucepan combine the chocolate pieces and shortening. Cook and stir over low heat just until melted. Drizzle over wedges.
Title: Aunty Donna's Flapjack
Ingredients:
- 100 butter
- 25 brown sugar
- 4 white sugar
- 220 golden syrup
- 200 honey
- rolled oats
Instructions:
1. Melt butter and sugar in microwave (about 1 minute), until butter is completely melted.
2. Add syrup and stir using hot spoon, this helps prevent the honey and sugar from sticking the spoon.
3. Gradually add the oats, cover them in the mixture then add more.
4. Put in microwave on HIGH for 3 minutes-(watch it! because it might explode!).
5. Leave to cool - put in fridge or freezer if impatient! (I always put in the freezer!).
6. Melt chocolate in microwave and spread on top - leave to cool.
7. Eat it all up!
Title: Danish Dessert
Ingredients:
- 1 water
- 8 sugar
- 1 gelatin powder
- 3/4
- 1/3
Instructions:
1. Combine Kool-Aid, 7 cups water and sugar in a large saucepan.
2. Heat until boiling.
3. In a separate bowl mix clear jel and 1 cup water.
4. Add to hot mixture in saucepan.
5. Cook until thickened.
6. Remove from heat.
7. Add Jello.
8. Refrigerate Serve with whipped cream or cool whip.
Title: Chocolate Bread Pudding
Ingredients:
- 1 heavy cream
- 1 sugar
- 3/4 salt
- 1/8 eggs
- 12 vanilla
- 2
- 1
Instructions:
1. Cut challah, brioche, or other light egg bread into 1/2-inch-thick slices.
2. Taking care to preserve as much of the crumb as possible, trim off and discard the crusts.
3. Cut the bread into 1/2-inch cubes, making 6 to 7 cups.
4. Bring heavy cream, sugar& salt to a boil, stirring constantly.
5. Remove from the heat.
6. Add chocolate.
7. Let stand for 2 minute.
8. Whisk until smooth.
9. In a large bowl, whisk together eggs& egg yolks.
10. Add milk& vanilla.
11. Whisk in the chocolate mixture, then stir in the bread cubes.
12. Let stand for 1 to 2 hours, gently stirring and pressing the bread down now and then with a spatula to help it absorb the liquid.
13. Preheat the oven to 325°F.
14. Generously butter a shallow 2-quart baking dish.
15. Pour the pudding mixture into the baking dish, smooth the top.
16. Bake in a water bath until the center feels firm when pressed, about 55 to 65 minutes.
17. Let cool for 45 minutes.
18. The pudding can be covered and refrigerated for up to 3 days.
19. To reheat, bake in a water bath in a 300°F oven until a knife inserted in the center for 2 seconds comes out warm, 15 to 30 minutes.
Title: Flax Oatmeal Cookies
Ingredients:
- 1 1/3 margarine
- 1 Splenda granular
- 1/2 sugar
- 1 1/2 brown sugar
- 2 1/3 flax seed meal
- 3 eggs
- 1 1/2 egg substitute
- 3 1/2 vanilla
- 1 plain flour
- 2 baking soda
- 1/2 cinnamon
- 3 ginger
- 1 1/2 oatmeal
- pecans
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together the butter, sugar, Splenda, and brown sugar.
3. Add the flax meal and mix.
4. In a separate bowl, beat the eggs and vanilla.
5. Add to the flax mixture and mix together.
6. Sift together the flour and baking soda in another bowl.
7. Add the oatmeal, cinnamon, ginger, and nuts, and stir with the flour.
8. Combine with the flax mixture.
9. Form into approximately 1 tablespoon size balls.
10. Flatten on a baking sheet and press sugar into the top.
11. Bake approximately 10-15 minutes. until slightly brown.
12. Cool on wire racks.
Title: Earthworm Sundae
Ingredients:
- 1/2 ice cream
- 2 -3
- 1
- 3
Instructions:
1. Place ice cream in serving bowl.
2. Arrange gummy worms on top.
3. Sprinkle with crushed cookies.
4. Drizzle chocolate syrup over all.
5. Serve to your favorite kid :).
Title: Honey Bear Bakery White Chocolate Brownies
Ingredients:
- 1/2 butter
- 8 white chocolate chips
- 8 eggs
- 2 sugar
- 1/2 vanilla
- 1/2 salt
- 1/2 flour
- 1
Instructions:
1. Melt butter in small saucepan over low heat.
2. Remove from heat and add 4 oz of white chocolate.
3. DO NOT STIR!
4. In a large bowl, beat eggs until frothy.
5. Add sugar, vanilla, flour, salt and mix well.
6. Add butter/white chocolate mixture.
7. Mix until just combined.
8. Add remaining white chocolate chips and semi sweet chips.
9. Pour into greased 8 x 8 pan.
10. Bake 350°F for 30 minutes.
Title: Chocolate Cherry Merlot Brownies
Ingredients:
- 6 sweet cherries
- 1/2 dark chocolate
- 8 all-purpose flour
- 1 1/3 salt
- 1/2 granulated sugar
- 1 butter
- 1/3 eggs
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350º F.
2. Grease 9-inch-square baking pan.
3. Microwave dried cherries and merlot wine in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute.
4. Set aside for 15 minutes, stirring occasionally.
5. Drain cherries; discard wine.
6. Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
7. Sections may retain some of their original shape.
8. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
9. Combine flour and salt in small bowl.
10. Beat sugar and butter in medium mixer bowl until well mixed.
11. Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract.
12. Stir in flour mixture until blended.
13. Stir in drained cherries.
14. Spread into prepared pan.
15. Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky.
16. Cool completely in pan on wire rack.
17. Cut into bars.
18. NOTE: Sweetened dried cranberries can be substituted for the dried cherries.
Title: Black Russian Cake II
Ingredients:
- 1 water
- 1 1/4 instant chocolate pudding mix
- 1/3 ground cinnamon
- 1 ground cloves
- 2 1/2 instant coffee powder
- 1/4 eggs
- 1 vodka
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit (175 degrees C).
2. Grease and flour a 10 inch Bundt pan.
3. Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended.
4. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool before frosting.
6. For the frosting: Mix together the frosting, coffee liqueur and vodka until blended.
7. Spread over cooled cake.
Title: Bears in a Bubble Bath Mini Treats
Ingredients:
- 1 butter
- 1/2 egg
- 1 miniature marshmallows
- 24
- 2
- 48
Instructions:
1. Preheat oven to 350 degrees. Mix cake mix, melted butter and egg together. This should be like a soft dough. Take a spoonful of batter and roll into a small ball. Push dough ball into a mini-muffin tin. Take a Rolo and push into the center of the batter. Fill up the muffin tin and bake for 10 minutes. Take the muffin tin out and add 3-4 mini-marshmellows on top of each treat. Push in 2 Teddy Graham bear cookies into each treat. Bake for 2 more minutes to melt the marshmellows a bit. Cool and enjoy!
2. NOTE: Please use muffin tin liners and spray with cooking spray -- these treats get sticky!
Title: German Apple Cake With Caramel Glaze
Ingredients:
- 4 eggs
- 2 sugar
- 1 canola oil
- 1/2 vanilla
- 1 all-purpose flour
- 3 baking powder
- 3 salt
- 1 apples
- 4 sugar
- 3 cinnamon
- 2 butter
- 1/2 brown sugar
- 1/2 half-and-half
- 1/4 milk
Instructions:
1. Beat the eggs and sugar; add the oil, juice and vanilla alternately with the flour, baking powder and salt. (If you are mixing by hand, combine the dry ingredients first.)
2. Pour half the batter into a bundt or tube pan sprayed with non-stick cooking spray. You can also use a 9x13 inch pan.
3. Top with half the apple slices. Combine the 3 tablespoons sugar and 2 teaspoons cinnamon and sprinkle half the mixture over the apples.
4. Top with remaining batter, apples and cinnamon sugar.
5. Bake at 350 degrees for 1 hour and 10 minutes.
6. Cool in pan 1 hour, then remove to serving platter.
7. To make glaze: melt the butter in a small saucepan over medium/low heat. Stir in the sugar and milk and boil 3 minutes, stirring constantly, until the sugar crystals are dissolved. Cool several minutes, to drizzling consistency, then spoon over the cake, letting some of the glaze drizzle down the sides.
Title: White Meringue Hanging Ghosts
Ingredients:
- 6 cream of tartar
- 1/2 sugar
- 3/4
- 1/2
Instructions:
1. Beat the egg whites with cream of tartar at high speed with an electric mixer until foamy.
2. Gradually add in the sugar 1 tablespoon at a time beating until stiff peaks form and the sugar is dissolved (3-4 minutes).
3. Add in almond extract, beat until combined.
4. Spoon the meringue mixture into a zip-top plastic bag, then snip a small hole into one corner.
5. Pipe into ghostly shapes onto a parchment paper-lined baking sheet.
6. Add the mini chocolate chips for the eyes.
7. Cut the licorice into 2 pieces.
8. Firmly pinch ends together.
9. Insert 1 in the top of each ghost for a hanger.
10. Bake in a 200°F oven for 2 hours.
11. Turn the oven off and let the meringues stand in closed oven for 8 hours.
12. Hang where desired.
Title: Irish Whiskey and Chocolate Cake
Ingredients:
- 1/2 bittersweet chocolate
- 2 instant espresso powder
- 6 all-purpose flour
- 2 unsalted butter
- 1/3 eggs
- 6 fine sea salt
- 3/4
- 7
- 3
- 1
Instructions:
1. Position rack in center of oven and preheat to 350°F Butter and flour 8-inch-diameter spring form pan.
2. Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor.
3. Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.
4. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.
5. Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake.
6. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.
Title: Super Easy Fruit Cobbler
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 flour
- 2 baking powder
- 1 milk
- 2 -3
Instructions:
1. Melt butter in the bottom of a pan.
2. Mix sugar, flour, baing powder & milk together.
3. Pour this mixture over the butter. DO NOT STIR!
4. Add the fruit on top of that mixture. DO NOT STIR! (Will rise up when baking.).
5. Bake at 350 degrees for 1 hour.
Title: Dulce De Leche Roasted Banana Split
Ingredients:
- 4 unsalted butter
- 16 bananas
- 1/2 vanilla beans
- 2 cinnamon sticks
- 2 dark rum
- 1/2 vanilla ice cream
Instructions:
1. Preheat the oven to 450°F
2. In a very large ovenproof skillet, melt the butter
3. Add the bananas and cook over high heat until lightly browned, 2 to 3 minutes.
4. Add the dulce de leche, vanilla beans and seeds and cinnamon sticks and cook over moderate heat just until the dulce de leche is melted.
5. Remove skillet & carefully add the rum to the skillet and stir gently just until combined.
6. Transfer the skillet to the oven and bake for 5 minutes, or until the bananas are just tender and bubbling.
7. Carefully pick out the cinnamon sticks and vanilla beans.
8. Serve the bananas and sauce over vanilla ice cream with chopped & toasted macadamia nuts, if desired.
9. Enjoy!
Title: Easy Moist Chocolate Cupcakes
Ingredients:
- 1 eggs
- 2 sour cream
- 1/2 vanilla
- 1
Instructions:
1. Mix ingredients.
2. Fill muffin cups 3/4 full.
3. Bake at 350 for 13-15, until it springs back when lightly touched.
Title: Orange Glaze
Ingredients:
- 1 granulated sugar
- 1/4 cornstarch
- 1 lemon juice
- 1 salt
- 2 butter
- 1/2
- 2
Instructions:
1. Combine sugar and cornstarch in saucepan. Add lemon and orange juices slowly and stir until smooth.
2. Add remaining ingredients and cook, stirring frequently, over low heat until thick and glossy. Cool and spread on cake.
3. Recipe can be doubled if you want.