lumicero/recipes-ing2inst huggingface dataset:
Title: Berry Creme Fraiche Cake
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 baking powder
- 8 unsalted butter
- 2 sugar
- 4 eggs
- 1 buttermilk
- 2 vanilla extract
- 1/4 poppy seed
- 1 blueberries
- 6 sugar
- 2 creme fraiche
- 2/3 heavy whipping cream
- 1 raspberries
Instructions:
1. Preheat the oven to 350*F.
2. Grease the bottom and sides of two 9 inch cake pans.
3. Line the bottoms with parchment paper.
4. In a medium bowl, sift together the flour, soda,salt and baking powder.
5. Beat the butter with the sugar until light.
6. Add the eggs, one at a time, beating well after each addition.
7. Stir together the buttermilk and the vanilla.
8. On low speed, add half the buttermilk and mix until incorporated well.
9. Add half the dry ingredients.
10. Mix well and then repeat until all dry and wet ingredients are mixed in well.
11. Stir in the poppy seeds.
12. Divide the cake batter between the two pans.
13. Evenly spread it in pans and bake on the middle rack of the oven until a skewer comes out clean, about 15 to 20 minutes.
14. Cool the cakes in their pans for 10 minutes, then turn out and cool completely.
15. The cake layers can be made up to 2 days in advance; wrap well and store at room temperature.
16. To make the filling; cook the blueberries and 1/4 cup sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved and the berries have popped open and become juicey, about 5 minutes.
17. Let cool to room temperature.
18. Whip together the creme fraich, cream and remaining 2 TBS sugar until stiff enough to hold it's shape but is still smooth.
19. To assemble the cake, cut the cake layers in half horizontally using a serrated knife, making a total of 4 layers.
20. Place a cake layer on a serving plate.
21. Spread one quarter of the creme fraich filling on top of the cake.
22. Top with one quarter of the blueberry sauce and then one quarter of the raspberries.
23. Place a second cake layer on top and spread creme fraich, blueberry sauce, and raspberries on top as you did with the first layer.
24. Repeat with the third and fourth layers, ending with berries on the top of the cake.
25. If not serving within an hour, refrigerate the cake.
26. Once removed from the refrigerator, let sit at room temperature for 15 minutes before serving for optimal flavour.
Title: Secret Agent One Bowl Brownies
Ingredients:
- 4 butter
- 1 margarine
- 2 white sugar
- 3 eggs
- 1 vanilla
- 1 flour
- 1/4 salt
- 2 -4
Instructions:
1. Melt butter in a microwave safe bowl.
2. Add cocoa, and mix well.
3. Add the sugar, eggs, vanilla and liqueur if using. Mix.
4. Add the rest of the ingredients. Mix.
5. If using choc/peanut butter chips/m&ms/nuts, add now and mix well.
6. Pour into a greased and floured 9 inch pan.
7. Bake at 350°F for 45 minutes.
8. Place on wire rack to cool before cutting.
9. For optional easy icing: Sprinkle 2 cups chocolate chips on brownie as soon as it comes out of the oven, spread with spatula.
Title: Elaine's Fudge Frosting
Ingredients:
- 1 1/2 sugar
- 1 white corn syrup
- 2 butter
- 1 milk
- 2 baking chocolate
- 2 shortening
- 1/8 salt
Instructions:
1. Place all ingredients in a medium saucepan over medium heat.
2. Once chocolate is melted, increase burner temperature to high heat.
3. Bring to a rolling boil, stirring constantly for one minute.
4. Remove from heat.
5. Immediately pour over your choice of cake or brownies.
Title: Pumpkin Apple Streusel Cake
Ingredients:
- 3 unsalted butter
- 4 granny smith apples
- 3 sugar
- 1 ground cinnamon
- 1 1/2 flour
- 1 brown sugar
- 1/2 unsalted butter
- 1/2 salt
- 3/4 pumpkin puree
- 1/3 sour cream
- 2 sugar
- 2 pumpkin pie spice
- 1 baking soda
- 2 eggs
Instructions:
1. For Apples: Melt butter in large non-stick skillet over med-high heat.
2. Add apples, saute until apples begin to brown, about 5 minutes.
3. Add sugar, cinnamon and saute' until golden brown, about 3 minutes.
4. Cool.
5. For Cake: Preheat oven to 350°F; butter 9" springform pan.
6. Combine flour, brown sugar, butter and salt in large bowl.
7. Using electric mixer beat until mixture resembles coarse meal.
8. Set aside 2/3 cup of mixture for topping.
9. Beat pumpkin, sour cream 2 TBPS sugar, spice and baking soda into remaining flour mixture, beating just until smooth.
10. Beat in eggs, transfer batter to pan.
11. Scatter apples evenly over top.
12. Sprinkle reserved topping over apples.
13. Bake until topping s golden brown and tester comes out clean about 1 HOUR 10 minutes.
14. Cool cake in pan on rack 20 minutes, Run knife around pan sides to loosen cake.
15. Release pan sides from cake.
Title: Corn Flakes Rice Krispies
Ingredients:
- 1 marshmallows
- 10 butter
- 3
Instructions:
1. Toast cereal on Parchment sheet for 1 minute under Broiler. Let cool.
2. Melt Butter in large bowl.
3. Add Marshmallows and melt until all combined, creamy, and gooey.
4. Mix in 7-8 cups Cereal. Stir together until all cereal is coated.
5. Spread mixture onto same Parchment sheet to about 1-2 inch thick.
6. Cover with Plastic Wrap and set into fridge for couple hours.
7. Cut into bars and Enjoy!
Title: Gingersnaps
Ingredients:
- 1 brown sugar
- 3/4 molasses
- 1/4 egg
- 1 flour
- 2 1/4 baking soda
- 2 cinnamon
- 1 ground ginger
- 1 salt
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1/4 granulated sugar
Instructions:
1. Cream brown sugar, Crisco, molasses and egg until fluffy.
2. Blend in remaining ingredients EXCEPT granulated sugar.
3. Cover dough and refrigerate at least 1 hour.
4. Heat oven to 375 degrees.
5. Form dough into 1" balls.
6. Arrange 3" apart on cookie sheets.
7. Flatten balls with glass dipped in granulated sugar.
8. Bake for 5-6 minutes, or until edges just begin to brown.
Title: Coconut Biscotti
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 1/4 baking soda
- 1/8 whole nutmeg
- 3/4 sugar
- 1 vanilla extract
- 2 eggs
- 1 sweetened flaked coconut
Instructions:
1. Preheat oven to 300°F.
2. Combine first five ingredients. In a separate large bowl, combine sugar, vanilla, and eggs and beat with electric mixer on medium speed for 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky).
3. Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper and pat to 1-inch thickness.
4. Bake at 300°F for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
5. Cut roll diagonally into 20 (1/2-inch thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Title: Hazelnut Cake
Ingredients:
- 6 eggs
- 1 egg
- 1 ground hazelnuts
- 3/4 sugar
- 1/3 flour
- 1 heavy cream
- 1 1/2 sugar
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 275°F.
2. In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
3. In another bowl, beat the egg whites with the wire whisk or electric beater until the foam, then add ¼ cup of the sugar, 1 tbs at a time. Continue to beat until the whites form stiff, unwavering peaks. With a spatula mix about ¼ of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold in the rest of the whites. Continue to fold until no trace of the whites remains. Do not overfold.
4. Butter and flour a 10-in springform pan. Turn the pan over and strike it to remove any excess flour. Pour batter into the pan, smooth the top and bake in the middle of the oven for 35-40 minutes, or until it shrinks away slightly from the sides of the pan. Remove the upper part of the pan as soon as you take it out of the oven and let the cake cool. Slice into 2 equal layers.
5. Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.
Title: Three Chocolate´s Drum
Ingredients:
- 500 milk
- 1 sugar
- 12 chocolate
- 80 unflavored gelatin
- 1100 white chocolate
- 18 unflavored gelatin
- 900 ganache
- 550
- 9
- 450
- 500
- 900
Instructions:
1. Preparing the base:
2. Once chopped almonds and set the ganache, mix very well these two elements. Reserve it.
3. Preparing the Mousse:
4. In each case, according to the weight presented chop the chocolate, mix with English cream mixture until smooth.
5. Dissolve gelatin in water and mix in english cream with chocolate.
6. When the preparation is cold, add the whipped cream.
7. Reserve each mousse in separate containers.
8. Assembly and Decoration:
9. At the bottom of a drum shapped baking mold put a thin layer of the mixture of base. Up to half of the mold place white chocolate mousse. Allow to cool and mount the black chocolate mousse to the top of the mold. Refrigerate until the top layer is solid and decorated with a head of glossy chocolate and more chocolate.
Title: Stripe-It-Rich Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 chocolate instant pudding
- 1 1/3 powdered sugar
- 2 milk
- 1 Cool Whip
- 4
Instructions:
1. Bake cake as directed on in a 9x13 pan.
2. Remove from oven.
3. Using the handle of a wooden spoon, poke holes in the cake at 1/2 inch intervals.
4. In large bowl, combine pudding mixes and powdered sugar.
5. Gradually stir in 4 cups of cold milk.
6. Beat at low speed for one minute.
7. Quickly pour 1/2 of the thin pudding evenly over the warm cake.
8. Allow remaining pudding to thicken and spoon and spread over the top of the cake.
9. Chill at least 1 hour.
10. Serve each piece with a dollop of cool whip.
11. You can experiment with different flavors of cake and pudding if you like.
Title: Double Coconut Flan
Ingredients:
- 1 unsweetened flaked coconut
- 4 eggs
- 13 1/2 canned unsweetened coconut milk
- 1/2 sugar
Instructions:
1. Place a nonstick frying pan over medium-high heat until hot.
2. Add flaked coconut and cook, stirring constantly, until coconut is toasted, about 5 minutes.
3. Immediately remove from pan and let cool.
4. Put eggs, coconut milk, 1/3 cup of the toasted coconut, and sugar in the jar of a blender and process briefly to combine.
5. Pour mixture into a glass pie dish; cover dish with plastic wrap.
6. Prepare a stir-fry pan for steaming.
7. Place dish in steamer; steam, covered, over medium heat, until custard is set, 20 to 25 minutes.
8. Carefully remove dish from steamer and discard plastic wrap.
9. Sprinkle the remaining 1/3 cup toasted coconut over flan.
10. Scoop into bowls and serve warm.
Title: Chocolate Sour Cream Frosting - C & H Sugar
Ingredients:
- 3 powdered sugar
- 2/3 sour cream
- 1 salt
- 1 vanilla
- 12
Instructions:
1. In large bowl, beat all ingredients until smooth.
2. Frost cake and enjoy.
Title: Fabulous Fall Fruit Crisp
Ingredients:
- 3 sliced apples
- 2 pears
- 1 1/2 fresh cranberries
- 2 frozen cranberries
- 1/3 all-purpose flour
- 1/2 maple syrup
- 1/3 oats
- 1/4 brown sugar
- 1 all-purpose flour
- 1/4 ground cinnamon
- butter
Instructions:
1. PREHEAT oven to 375ºF (190ºC). Grease an 8" square (2 L) baking dish.
2. COMBINE all ingredients for fruit mixture, including syrup and flour. Mix well. Spread in baking dish.
3. COMBINE first four dry ingredients for topping. Cut in butter until mixture is crumbly. Sprinkle over fruit.
4. BAKE for 30 to 40 minutes, or until fruit is tender. Serve warm or at room temperature.
Title: Layali Libnan
Ingredients:
- 4 milk
- 3/4 farina
- 1 vanilla
- 8 water
- 5 sugar
- 1 1/2 coconut
- 1 1/2
Instructions:
1. Make the attar ahead of time.
2. Combine the water and sugar in a small pot and bring to a boil, let boil for about 3 minutes and set aside.
3. Combine the whip cream with the nestle cream, gentle folding in, then once well combined put it back into the refridgerator.
4. Pour 4 cups of milk into a medium pot, add vanilla and sugar. *optional for a more authentic taste add 2 tiny pieces of mastic which can be purchased at any Middle Eastern or Greek store. it will melt inches.
5. Bring to a boil, and add farina very slowly while stirring, so to avoid clumps.
6. Stir while milk and farina cooks, which will take about 5 minutes.
7. Place into small bowls, and let cool.
8. Then spoon about 2-3 heaping tablespoons of whip cream mix onto pudding evenly.
9. Then top will syrup.
10. Then top with toasted coconut.
11. You can enjoy it then or place in the fridge for later.
Title: Apple Crepes With Cinnamon Ice Cream
Ingredients:
- 100 flour
- 250 milk
- 2 eggs
- 1 salt
- 1 sugar
- 1 vanilla ice cream
- 100 cinnamon
- 1 green apples
- 2 lime, juice of
- 20 cinnamon
- 1 sugar
- 2
- 50
Instructions:
1. If you are making the crepes, whisk the first 6 ingredients to form a smooth batter. Make pancakes on a non-stick pan.
2. For the apple filling, peel, core and dice the apples.
3. Put in a pan and saute in its own juice until soft.
4. Add in abit of water, followed by the lime juice and sugar.
5. Thicken with custard powder diluted in water and add the cinnamon powder.
6. Mix well before removing from heat.
7. Assemble each crepe with 2 tbsp of apple filling. Serve with a scoop of vanilla ice cream sprinkled with cinnamon powder on the side!
8. Alternatively, if you really, really like cinnamon, prepare cinnamon ice cream ahead by whisking softened vanilla icecream with 2g of cinnamon powder, before putting it back in the freezer again.
Title: Mocha Bars
Ingredients:
- 1 instant vanilla pudding
- 1 milk
- 2 eggs
- 2 butter
- 1/2 creamy peanut butter
- 1/2 powdered sugar
- 3 vanilla extract
- 1/2 milk
- 3 -4 peanuts
Instructions:
1. Mix cake mix, pudding, milk and eggs in large bowl.
2. Bake in 13x9 pan according to box directions. The cake may take an extra 5-10 minutes.
3. Whip butter, peanut butter together. Add powdered sugar 1 cup at a time, the mixture will be crumbly. Add milk 1 tablespoon at a time until the icing is fluffy and spreadable.
4. Cut cake into 20 or 24 squares. Frost all sides and roll in crushed peanuts.
5. Variation: add heath bits to the crushed peanuts. Gives an extra crunch!
Title: Tiramisu
Ingredients:
- 6 sugar
- 1/4 dark rum
- 1/2 mascarpone cheese
- 1/2 lady finger cookies
- 16 bittersweet chocolate
- 30
Instructions:
1. Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow.
2. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone.
3. Whisk until smooth.
4. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl.
5. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish.
6. Pour half the espresso cream mixture evenly on top.
7. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish.
8. Pour the rest of the espresso cream over the top.
9. Smooth the top and cover with plastic wrap.
10. Refrigerate overnight.
11. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
12. *RAWEGG WARNING The American Egg Board states:"There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness.
13. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly.
14. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
15. Avoid mixing yolks and whites with the shell?
16. "Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.
Title: Raspberry Bars Recipe
Ingredients:
- 1 3/4 flour
- 1/2 salt
- 1/2 baking soda
- 3/4 butter
- 1 margarine
- 1 1/2 brown sugar
- 1 oats
Instructions:
1. Preheat oven to 400ºF. Grease a 13 x 9-inch baking dish.
2. In a medium mixing bowl, combine flour, salt and baking soda.
3. In a large mixing bowl, cream butter and sugar together, using an electric mixer, until fluffy. Stir in flour mixture, then oats. Mixture will be somewhat crumbly. Press 2/3 of the mixture over bottom of baking pan.
4. Carefully spread jam evenly over crust to within 1/2-inch of edge. Distribute remaining crumb mixture over top and press lightly to form a firm crust.
5. Bake for 20 minutes, until browned. Cool completely; cut into bars.
Title: Peanut Butter Crinkles
Ingredients:
- 1 margarine
- 1 sugar
- 1 brown sugar
- 1 eggs
- 2 vanilla
- 1 unsifted flour
- 2 1/2 baking soda
- 1 baking powder
- 1 salt
- 1 sugar
Instructions:
1. Mix first 6 ingredients until fluffy.
2. Add next 4 ingredients and mix well.
3. Roll into 1 inch balls, roll in extra sugar and place about 2 inches apart on ungreased cookie sheets.
4. Bake in preheated 350 degree oven for 12-15 minutes , or until browned.
5. Press one candy kiss into the center of each cookie after they come out of the oven.
6. Can be baked one week in advance. They also freeze well.
Title: Holiday Shortbread Cookies
Ingredients:
- 1 1/3 cornstarch
- 2 all-purpose flour
- 4 2/3 powdered sugar
- 2 1/3 butter
- 1/2 vanilla extract
- 2 1/2 lemons, rind of
- 1/3 lemon juice
Instructions:
1. Preheat the oven to 350.
2. In medium bowl combine flour, corn starch and 2/3 Celsius of powdered sugar; set aside.
3. In large bowl with mixer at medium speed, beat 2 cups of butter until softened and smooth.
4. Add flour mixture, 1 1/2 t.
5. lemon peel and vanilla; beat until well blended.
6. [Ifnecessary, refrigerate dough 1 hour or until easy to handle.
7. ]Shape dough into 1 inch balls.
8. Place 1 1/2 inches apart on ungreased cookie sheets.
9. Bake about 10-12 minutes or until edges are lightly browned.
10. Remove from oven; cool completely on wire racks.
11. Store in tightly covered container.
12. Icing:
13. In a medium bowl beat together the remaining 1/3 Celsius butte and the remaining 1 t.
14. lemon peel until butter is softened.
15. Add remaining 4 Celsius powdered sugar and beat until well combined.
16. Add lemon juice and beat well.
17. Decorate cookies with icing.
Title: French Vanilla Tiramisu
Ingredients:
- 4 cream cheese
- 1 1/2 milk
- 1 instant vanilla flavor pudding and pie filling
- 2 ladyfingers
- 1/3 brewed coffee
- 2 french vanilla cool whip
- 1
Instructions:
1. Beat cream cheese in large bowl with mixer on medium speed until creamy.
2. Slowly add milk, beating well after each addition.
3. Add dry pudding mix; beat on low speed until well blended.
4. Dust cut sides of ladyfingers with coffee; place half of the ladyfingers on the bottom and up side of 1 ½ quart serving bowl.
5. Top with layers of half each of the pudding mixture, whipped topping, and grated chocolate; cover with remaining ladyfingers.
6. Repeat layers of pudding mixture, whipped topping, and grated chocolate.
7. Refrigerate 3 hours.
Title: Grandma's Banana Pudding
Ingredients:
- 3/4 sugar
- 1/3 all-purpose flour
- 1 salt
- 4 eggs
- 2 milk
- 1/2 vanilla
- 1 bananas
- 5 -6
Instructions:
1. Combine 1/2 cup sugar, flour and salt in top of double boiler.
2. Stir in 4 egg yolks and milk; blend well.
3. Cook, uncovered over boiling water, stirring constantly until thickened.
4. Reduce heat and cook, stirring occasionally, for 5 minutes.
5. Remove from heat, add vanilla.
6. Spread small amount on bottom of 1-1 1/2 quart casserole; cover with layer of wafers.
7. Top with layer of sliced bananas.
8. Pour about 1/3 of custard over bananas.
9. Continue to layer wafers, bananas, and custard to make 3 layers of each, ending with custard.
10. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
11. Spoon on top of pudding, spreading to cover entire surface.
12. and sealing well to edges.
13. Bake at 425° for 25 minutes or until delicately browned.
14. Cool slightly or chill.
15. Just before serving, garnish with banana slices, then insert vanilla wafers upright around edge of dish.
16. Makes 16 servings.
Title: Quick Apple Strudel
Ingredients:
- 1 1/2 flour
- 1/4 sugar
- 1/4 salt
- 1/2 butter
- 1 margarine
- 2 milk
- 1 lemon juice
- 1/4 butter
- 3 apples
- 2 lemon juice
- 2 sugar
- 1/3 ground cinnamon
- 1 raisins
- 1/4 lemon, rind of
- 1/2 walnuts
- 1 cashew nuts
- 1/4
Instructions:
1. Preheat oven at 400 degrees.
2. Sift flour, sugar and salt together in a bowl.
3. Cut in butter or margarine until particles are pea size.
4. Combine eggyolk, milk and lemon juice.
5. Stir into flour mixture until dough leaves the side of the bowl.
6. Form into a ball and on a floured baking sheet, roll dough to 9x13x8 rectangle.
7. Combine bread crumbs, nuts and 1 tbspof the melted butter.
8. Sprinkle over surface of rolled dough.
9. Drizzle apples with remaining butter and 2 tsp lemon juice.
10. Add sugar, cinnamon, raisins and lemon peel, toss gently til mixed.
11. Place apple mixture in the center of dough.
12. Using a spatula to loosen dough from baking sheet, carefully fold one side of dough over filling just a little past center.
13. Then fold the other side, slightly overlapping the first and seal well.
14. Brush suface with a little of the beaten eggwhite.
15. Bake for 30 minutes or until golden brown.
16. Loosen from baking sheet with 2 pancake turners as strudel is VERY fragile.
17. Allow to cool.
Title: Chinese New Year Almond Cookies
Ingredients:
- 3/4 butter
- 3/4 shortening
- 3/4 granulated sugar
- 1 egg
- 2 vanilla
- 1/2 all-purpose flour
- 3 baking powder
- 1/2
- 1 1/4
- 70
- 1
Instructions:
1. In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
2. Roll dough by tablespoonfuls (15 mL) into balls. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
3. Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.).
4. Canadian Living Magazine.
Title: Raspberry Trifle
Ingredients:
- 1/4 sugar
- 3 cornstarch
- 3 milk
- 4 vanilla extract
- 2 fresh raspberries
- 1 frozen unsweetened raspberries
- 3/4 confectioners' sugar
- 3 fresh raspberry
- 1/3
- 1
- 2
Instructions:
1. In a heavy 2 quart saucepan, combine sugar and cornstarch; gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes; remove from the heat. Gradually stir 1/2 cup into beaten egg yolks; return all to pan and mix well. Cook and stir over medium low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap on top of the pudding. Chill for 20 minutes.
2. Meanwhile, cut cake into 3/4 inch slices; spread with jam. Cut each slice into thirds; place with jam side up in a 3 quart trifle dish or a deep salad bowl. Cover with berries Sprinkle with the Drambuie liqueur. Top with pudding. Cover and chill overnight. Just before serving, whip cream and sugar until stiff; spread over pudding. Garnish with almonds and berries if desired. Yield: 10-12 servings.
3. Taste of Home.