lumicero/recipes-ing2inst huggingface dataset:
Title: Dads Cookies
Ingredients:
- 1 margarine
- 1 sugar
- 1/2 brown sugar
- 1 egg
- 2 molasses
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 1 baking powder
- 1 1/2 cinnamon
- 1 nutmeg
- 1 allspice
- 1 1/2 rolled oats
- 1 coconut
Instructions:
1. Cream margarine and sugar, and add in egg and spices. Then add in molasses and vanilla.
2. Add in dry ingredients and mix together.
3. Stir in oats and coconut.
4. Shape into balls and place on a greased cookie sheet about two inches apart.
5. Bake @ 325 or 350 until brown. About 15 min or more. Enjoy.
Title: Maple Pots De Creme
Ingredients:
- 1 1/2 heavy cream
- 1/2 maple syrup
- 1/4 salt
- 4 vanilla extract
- 1/2
Instructions:
1. Bring the cream, maple syrup and salt to a simmer in a sauce pan.
2. Mix the egg yolks and vanilla in a large bowl.
3. Mix the cream mixture into the egg yolks a little at a time.
4. Strain the mixture through a fine sieve.
5. Pour the mixture into 4 ramekins.
6. Place the ramekins in a baking dish and fill the baking dish with hot water until it come halfway up the ramekins.
7. Bake in a preheated 300F oven until set, about 50-60 minutes.
8. Remove from hot water bath and let cool to room temperature.
Title: Stove-Top Scalloped Apples
Ingredients:
- 6 apples
- 3 butter
- 1/4 apple cider
- 1/2 light brown sugar
- 1 cinnamon
- 1/8 nutmeg
- 1/8 ginger
- 1 vanilla extract
- 2 white wine
Instructions:
1. Melt butter in a large heavy saucepan over medium heat.
2. Add apples and cook approximately 5 minutes, stirring often to coat apples and prevent sticking.
3. Add apple cider to the pan.
4. Sprinkle brown sugar, cinnamon, nutmeg and ginger over apples and continue stirring to coat apples.
5. Add vanilla and wine, if using.
6. Once sugar has melted and liquid in the bottom of the pan comes to a boil, reduce heat to low.
7. Continue cooking on low simmer for about 20 minutes or until apple slices are tender.
8. Remember to stir frequently to avoid sticking.
Title: Double Boiler Bread Pudding
Ingredients:
- 2 butter
- 3/4 brown sugar
- 4 raisins
- 1/2 eggs
- 2 half-and-half
- 2 vanilla
- 1 salt
- 1/8
Instructions:
1. Coat a 2-quart double boiler (or saucepan) with the butter (2 tablespoons). Pat the brown sugar over the butter.
2. Arrange 1/3 of the bread cubes in a single layer on top of the sugar. Sprinkle with 1/3 of the raisins. Repeat with the layering with the remaining bread and raisins.
3. In a small bowl beat together the eggs and half and half, vanilla and salt. Pour mixture over the bread/raisins.
4. Cover pan and set over boiling water. Cook for 1 1/2 hours or until set, you will probably need to add boiling water at least once.
5. Remove from heat and remove top pan from the boiling water. Let cool for 10 minutes or so and then invert onto a serving platter. Serve with whipped cream if desired.
Title: The Essential Chewy Chocolate Chip Cookies
Ingredients:
- 3/4 unsalted butter
- 2/3 dark brown sugar
- 2/3 sugar
- 2 light corn syrup
- 1 cider vinegar
- 2 white vinegar
- 1 eggs
- 1/2 vanilla extract
- 1/2 salt
- 1/4 baking powder
- 2 1/4 baking soda
- 3 unbleached all-purpose flour
Instructions:
1. Preheat oven to 375°F; lightly grease two baking sheets.
2. In a mixing bowl, cream the butter, sugars, corn syrup, and vinegar together; then beat in the eggs.
3. Beat in the vanilla, salt, baking powder, and baking soda.
4. Stir in the flour and chocolate chips.
5. Drop the dough by the tablespoonful onto the prepared baking sheets.
6. Bake for 10 minutes, until they are just set; the centers may still look a bit underdone.
7. Remove them from the oven; transfer to a rack to cool.
Title: Yummy Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 1 egg
- 1 vanilla
- 1 flour
- 3 1/2 baking soda
- 1 salt
- 1 cream of tartar
- 1 oatmeal
- 1 coconut
- 1 chocolate chips
- 1
Instructions:
1. In mixer bowl, cream the first three ingredients.
2. Add next three ingredients.
3. Mix next four ingredients and add to mixing bowl.
4. By hand add the remaining ingredients.
5. Bake at 375 deg. for 12 minutes.
Title: Not Yo' Momma's Banana Pudding
Ingredients:
- 2 bananas
- 7 Cool Whip
- 12 milk
- 2 instant vanilla pudding
- 5 cream cheese
- 8 sweetened condensed milk
- 14
Instructions:
1. In a bowl, combine the milk and pudding and mix until well blended.
2. In a separate larger bowl, combine cream cheese and condensed milk together and mix till smooth.
3. Fold the whipped topping into the cream cheese mixture, then fold the pudding mixture into the cream cheese mixture.
4. Line the bottom of a 13x9 pan with a layer of cookies (use the broken ones, if any).
5. Place sliced bananas on top of the cookies.
6. Spread the pudding mixture on top of the sliced bananas and then top with the remaining chessman cookies.
7. Refrigerate until ready to serve.
Title: Mulberry Pudding
Ingredients:
- 4 sugar
- 1/3 lemon juice
- 2 shortening
- 4 brown sugar
- 1/3 flour
- 1/3 oatmeal
- 3/4
Instructions:
1. Place mulberries in a 1-1/2 quart baking dish.
2. Sprinkle with sugar and lemon juice.
3. Cream shortening and brown sugar.
4. Blend in flour and oatmeal; spread over berries.
5. Bake in 325 degree Fahrenheit oven for 35 minutes.
Title: The Roof Restaurant Chocolate Mint Cake
Ingredients:
- 1 unflavored gelatin
- 0.5 boiling water
- 1/2 honey
- 2 corn syrup
- 1 milk
- 1 1/2 heavy cream
- 1 honey
- 1 1/2 corn syrup
- 2 milk
- 1 heavy cream
- 1 1/2 dark chocolate
- 1 honey
- 1 1/2 corn syrup
- 2 heavy cream
- 2 -3 heavy cream
- 7
- 3 1/2
- 1/4
- 1
- 2
- 8
Instructions:
1. Prepare cake mix according to package directions. For a 3-layer cake, divide batter among three 9-inch round pans and bake as directed. Set aside to cool. For 4 layers, bake two 9-inch rounds, cool, and then cut each in half horizontally.
2. Prepare the mint mousse by mixing ½ package of gelatin with boiling water. Let set in the refrigerator. Once set, place in cold water to soften gelatin enough to loosen it from the pan. Place softened gelatin into a double boiler and melt.
3. In a separate double boiler, melt the chocolate, being careful not to burn it. Add melted chocolate to gelatin and mix well.
4. Whip egg yolks by hand in a small bowl to soft foamy peaks. Mean while, bring honey to a boil. Pour hot honey onto the yolk,s stirring constantly. Folk the melted chocolate into the yolk mixture. Heat the milk in a small saucepan. Stir the milk into the chocolate mixture.
5. In a large bowl, whip the cream to soft peaks and fold into the chocolate mixture. Add mint extract and green food coloring. Alternate cake layers with mint mousse in between each one.
6. Prepare the dark chocolate mousse by chopping chocolate into chunks and carefully melt in a double boiler or in the microwave. In a separate bowl, whip yolks to soft peaks. In a small saucepan, bring honey to a boil. While the honey is still hot, pour it into the yolks, stirring constantly, and whip until thick. Fold warm chocolate into yolk mixture. In a medium bowl, whip cream to soft peaks and fold into chocolate mixture. Cover the top and around the edges with dark chocolate mousse. Place in the refrigerator to set.
7. Prepare the Ganache by scalding cream in a small saucepan. Chop chocolate into pieces. Remove cream from heat and add chocolate. Stir until chocolate is completely melted. Pour evenly over the top of the dark chocolate mousse. Garnish with chocolate mint truffles or berries.
Title: Strawberry Shortcake - Fall 2016
Ingredients:
- 1 heavy whipping cream
- 2 sugar
- 1/2 vanilla
- 1 strawberry
- 1/4 sugar
- 1 lemon zest
Instructions:
1. Remove stems from strawberries, slice, and place in bowl.
2. Add sugar and lemon zest, toss to coat.
3. Set aside.
4. Attach whisk attachment to stand mixer.
5. beat heavy whipping cream for 1-2 minutes.
6. add sugar one tablespoon at a time.
7. continue to beat until soft peaks form.
8. add vanilla.
9. Assemble dessert:
10. place cake on bottom, add strawberries, top with whip cream, repeat.
Title: T.l.b.s. (Tastes Like Banana Split)
Ingredients:
- 2 graham cracker crumbs
- 6 butter
- 2 vanilla flavor instant pudding and pie filling mix
- 3 bananas
- 20 maraschino cherries
- 12
- 1/3
- 16
Instructions:
1. In a medium bowl, mix the graham cracker crumbs and the melted butter. Pat this mixture into a 9" x 13" casserole dish and refrigerate for a few minutes.
2. In a large mixing bowl, prepare the pudding according to package directions.
3. Spread the pudding in the graham cracker crust and cover with the banana slices. Then, layer in the pineapple and whipped topping. Garnish with the nuts and the cherries and cover lightly with cling wrap and keep refrigerated until serving time.
4. NOTE: This dish is best if it is refrigerated overnight prior to serving. If you do this, garnish just before serving. Also, be sure to use INSTANT pudding (cold) and, if two blends are listed on the box, choose the thicker one that uses less milk.
Title: Yogurt Parfaits
Ingredients:
- 8 plain fat-free yogurt
- 1/2 vanilla yogurt
- 1/2 vanilla extract
- 1/2 low-fat granola
Instructions:
1. Mix vanilla extract and yogurt if using plain yogurt.
2. Place a layer of yogurt on the bottom of a bowl or cup.
3. Cover yogurt layer with a layer of fruit and then a layer of granola. Keep layering yogurt, then fruit then granola until you finish all the ingredients.
4. Serve immediately or place in freezer for at least two hours to make a frozen yogurt snack. Scoop and serve like ice cream.
Title: Speedy Fruit Salad
Ingredients:
- 1 instant vanilla pudding
- 2 heavy cream
- 1 Cool Whip
- 1 mandarin orange sections
- 1 maraschino cherries
- 2 bananas
- 1 miniature marshmallows
Instructions:
1. Prepare pudding according to package directions.
2. Fold in whipped cream/cool whip.
3. Fold in fruits and marshmallows.
4. Chill and serve.
5. Could also be served as a dessert with an extra dollop of whip Cream and a cherry.
Title: Butterscotch Cake
Ingredients:
- 1 1/2 boiling water
- 1 quick-cooking oatmeal
- 1 sugar
- 3/4 brown sugar
- 1/2 butter
- 1/2 margarine
- 2 eggs
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/4 nutmeg
- 3/4 raisins
- 1/2
Instructions:
1. Combine boiling water and oats; let stand.
2. Melt butterscotch morsels; set aside.
3. Combine sugar, brown sugar, and butter; beat well.
4. Beat in two eggs.
5. Blend in oat mixture, melted butterscotch.
6. Sift dry ingredients and gradually blend into wet ingredients.
7. Stir in raisins and nuts.
8. Pour into greased and floured 13 X 9 inch pan.
9. Bake at 350 degrees for 35 to 40 minutes.
10. Frost with your favorite chocolate icing.
Title: Yet Another Chocolate Chip Cookies Recipe
Ingredients:
- 1 light brown sugar
- 3/4 granulated sugar
- 3/4 salt
- 1 baking soda
- 1 vanilla extract
- 2 eggs
- 2 white flour
- 2 1/4 chocolate chips
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Put Crisco, brown sugar and white sugar in a large bowl. With a hand held or stand up mixer, combine until well blended.
3. Whisk the 2 eggs in a small bowl and add to the blended Crisco/sugar mixture and combine.
4. Add soda, salt and vanilla and mix again until blended.
5. Add 1 cup of the sifted flour and combine until fully incorporated. Add 2nd cup of flour and fully mix to combine again. Add the last 1/4 cup if the mixture still seems "wet.".
6. Pour in the chocolate chips. DO NOT USE THE MIXER to incorporate the chocolate chips, do this by hand. (Consider it an upper body workout). This prevent the chocolate chips from being broken.
7. Drop by LARGE rounded tablespoon full onto a nonstick pan. (I have 12 cookies/pan). Flatten the large "blobs" of cookie dough slightly. Bake for exactly 12-14 minutes. Take the cookies out when the edges are slightly browned and the middles seem "underdone." This step is important! Let the cookies sit on the pan for another 10 minutes. They will "deflate" and continue to cook to perfection. Remove to wax paper or foil to finish cooling. Continue this method until all of the dough is used.
Title: Baked Coconut Custards
Ingredients:
- 1 coconut milk
- 1 eggs
- 2 vanilla extract
- 1
Instructions:
1. Turn the oven on to heat to 180 degrees.
2. Put the coconut milk in a pan and start bringing it to the boil.
3. Whisk together the condensed milk, eggs and vanilla in a large bowl.
4. Just as the coconut milk is on the point of boiling, take it off the heat and pour into the egg mixture, all the while whisking vigorously.
5. If you want to turn these custards out, use pudding moulds specially for that purpose (I use large flexible rubber muffin tins). Otherwise large ramkins would be fine. Divide the mixture among the moulds.
6. Place the moulds in a bain-marie (ovenproof dish with high sides) and fill it with water so that it reaches approximately half-way up the moulds.
7. Place the whole lot into the oven and bake for 45 mins, but check at 35 to make sure they're not blackening . They will go brown and bubbly on top.
8. Remove them and let them cool completely.
9. Chill for several hours in the fridge before serving.
10. If turning them out, run a butter knife round the insides of the moulds and squeeze gently or tap the top, depending on the type of mould used.
11. Garnish with your favourite toppings.
Title: Chocolate Coconut and Pecan Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 3 unsalted butter
- 6 sugar
- 1 sugar
- 2 eggs
- 3 vanilla
- 1 1/2 sweetened flaked coconut
- 1 pecan pieces
- 3/4
Instructions:
1. Position racks in the top and bottom thirds of the oven; preheat oven to 375°.
2. Line two large baking sheets with parchment paper; set aside.
3. In a bowl, whisk the flour, baking soda, and salt until combined; set aside.
4. Place the chopped chocolate in the top half of a double boiler set over about 1 inch of simmering water; stir until half the chocolate has melted, then remove the double boilers top half from the heat and continue stirring until all the chocolate has melted; cool for 5 minutes.
5. Meanwhile, soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute.
6. Add in the sugar; continue beating until light and fluffy but still somewhat grainy, about 1 more minute.
7. Beat in the eggs one at a time, making sure each is thoroughly incorporated before adding the next.
8. Beat in the vanilla extract, then the cooled, melted chocolate until it looks smooth.
9. Turn off the beaters; add in the prepared flour mixture, then beat at a very low speed until a soft, pliable dough forms; let mixer beat in the coconut and pecans at a very low speed, just until distributed.
10. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing cookies about 2 inches apart.
11. Bake for 7 minutes, then reverse the sheets top to bottom and back to front.
12. Continue baking for about 6 more minutes, or until the cookies are bumpy, rounded, and still a little soft to the touch.
13. Cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.
Title: Christmas Ornaments
Ingredients:
- 5 marshmallows
- 1 corn syrup
- 3/4 margarine
- 1/4 cold water
- 2 vanilla
- 1/2
Instructions:
1. Preheat oven to 250 degrees.
2. Place popped corn in large roaster, let stand in oven while making glaze.
3. Stir 1/2 of the corn syrup, sugar, vanilla, cold water, margarine, and red food coloring in one pot, use other half of ingredients in another pot.
4. Bring both to a boil.
5. Stir in popcorn, make sure all is coated!
6. Grease hands with shortening, quickly form popcorn into balls before it cools and place on waxed paper
7. Once cooled, wrap in plastic wrap to store. Make a pretty Christmas arrangement for your table by putting these in a fancy bowl!
Title: The Cake Doctor Peaches & Cream Cake
Ingredients:
- 1 butter
- 1 eggs
- 1/2 vanilla extract
- 4 heavy whipping cream
- 1 confectioners' sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 350. Grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour. Shake out excess flour.
2. Place about 8 of the peach halves in a food processor fitted with the steel blad and process until smooth. This should measure about 1 1/2 cups. Reserve 1/2 cup syrup and the remaining peach halves.
3. Place cake mix, peach puree, melted butter, eggs, and vanilla in mixing bowl. Blend with mixer on low, for 1 minute. Stop the machine and scrape down sides of bowl. Increase mixer speed to medium, and beat 2 to 3 minutes more, scraping down sides again if needed. Divide batter between prepared pans. Place in the oven.
4. Bake cakes until golden brown and spring back when lightly pressed with your finger, 28-32 minutes. Remove pans from oven and cool on wire rack 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack. While layers are still warm, poke holes in top of them with toothpick or wooden skewer. Carefully pour reserved peach syrup over the layers so that the cake soaks up all the juice. Let the layers cool completely.
5. Meanwhile, prepare sweetened cream and served in the refrigerator. (Instructions for sweetened cream at bottom.) Cut the remaining peach halves into 1/2 inch thick slices. Place one cake layer, right side up, on serving platter. Spread the top with sweetened cream. Place the second layer, right side up, on top of the first and frost the top and sides of the cake with clean, smooth strokes. Arrange the peach slices attractively on top of the cake.
6. Sweetened Cream:
7. Place a clean, large mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients. Pour the whipping cream into the chilled bowl and beat with the electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes.
Title: Baked Apricots With Honey (Albaricoques Al Horno Con Miel)
Ingredients:
- 1 butter
- 4 apricots
- 4 honey
- 4 ground ginger
- 1 vanilla ice cream
Instructions:
1. Preheat oven to 400.
2. Lightly butter an ovenproof dish large enough to hold the apricot halves in a single layer.
3. Arrange the apricots in the dish, cut side up.
4. Sprinkle the apricots with the almonds and drizzle the honey over the top.
5. Dust with the ginger.
6. Bake for 12-15 minutes, until the apricots are tender and the almonds golden.
7. Remove from the oven and serve at once, with ice cream on the side, if you want.
Title: Apple Pies Made in a Muffin Pan
Ingredients:
- 4 apples
- 125 raisins
- 50 sugar
- 250 water
- 5 cinnamon
- 250 butter
- 200 sugar
- 2 eggs
- 5 vanilla essence
- 4 cake flour
- 15 baking powder
- 1 salt
Instructions:
1. Filling:
2. Bring all ingredients to the boil, reduce heat and simmer til cooked.
3. Cool and refrigerate til needed.
4. Shortcrust pastry:
5. Cream butter and sugar well.
6. Beat eggs and vanilla and add to the butter mixing well.
7. Sift dry ingredients and mix into butter until soft dough forms.
8. Roll dough out thinly and cut out 12 x 6 inch rounds to line muffin pan.
9. Spoon equal amounts of apple filling into dough rounds.
10. Grate remaining dough on top of apple mixture and bake at 350F for 25mins.
11. Switch off stove and leave tartlets in for a further 5 minutes.
12. Remove from stove and leave to cool until cold IN THE PAN before removing.
13. Dredge with icing sugar and serve with cream if so desired.
Title: Gingerbread Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 3 ground ginger
- 1 ground cinnamon
- 1 baking powder
- 1/2 baking soda
- 1/4 ground cloves
- 1/4 salt
- 1/4 crystallized ginger
- 1/2 light molasses
- 1/3 soymilk
- 1/2 yogurt
- 1/4 lemon zest
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350°F Line tins with paper cupcake liners.
2. Sift together flour through salt.
3. Wisk together wet ingredients (oil through yogurt) until well emulsified.
4. Fold dry ingredients into wet, whisking to combine.
5. Fold in lemon peel and crystallized ginger.
6. Pour into tins, 2/3 of the way.
7. Bake 17 - 22 minutes, until top springs back when touched or a toothpick comes out clean.
8. When fully cooled frost them.
Title: Dickster's Cupcakes
Ingredients:
- 1 sugar
- 1/2 egg
- 1 vanilla
- 1 water
- 1 all-purpose flour
- 1 1/2 baking soda
- 1/4 salt
- 1 cream cheese
- 1/8 coconut
- 6 salt
- 1 chocolate chips
- 1/8 egg
- 1 sugar
- 1
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. In a small bowl, beat the first five ingredients (sugar, oil, egg, vanilla, and water) together.
3. In a large bowl, mix the next four ingredients (flour, cocoa, baking soda, and salt) together with a fork until well blended.
4. Add the wet mixture to the dry mixture and beat for three minutes.
5. In another small bowl, last 6 ingredients (cream cheese, coconut, salt, chocolate chips, egg, and sugar) together until well blended.
6. Fill cupcake papers 2/3 full with first mixture.
7. Drop a spoonful of cream cheese mixture in the middle of each cupcake, pushing down to cover.
8. Bake for 25 minutes.
Title: Apricot Mousse Filling
Ingredients:
- 4 1/2 apricots
- 4 unflavored gelatin
- 4 sugar
- 4 water
- 3 light corn syrup
- 1/2 vanilla extract
- 4
- 2
Instructions:
1. Combine 2 1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 20 minutes or until apricots are tender.
3. Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender.
4. Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute.
5. Cook over low heat 10 minutes, stirring until gelatin dissolves.
6. Add gelatin mixture to apricot mixture in blender, and process until smooth. Add to the apricot mixture in bowl, stirring until well-blended.
7. Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. (If mixture sets up too much, whisk it until it becomes like pudding again.) Remove bowl from ice.
8. Combine egg whites (at room temperature), sugar, water, and corn syrup in an extra-large straight-sided bowl.
9. Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl).
10. Beat egg white mixture at medium speed of a mixer 7 minutes.
11. Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form.
12. Remove bowl from simmering water; beat in vanilla.
13. Fold egg white mixture into apricot mixture; cover and chill at least 8 hours or up to 4 days.
Title: Royal Icing
Ingredients:
- 3 1/4 powdered sugar
- 2 fresh lemon juice
- 1
Instructions:
1. Using electric mixer, beat 3 1/4 cups powdered sugar and egg whites until thick and shiny, adding more powdered sugar by tablespoonfuls if mixture is too thin to spread.
2. Add lemon juice.
3. Divide icing into portions, if desired, and add different food coloring to each. Cover until ready to use.
Title: Bread and Butter Pudding
Ingredients:
- 12 butter
- 2 cinnamon
- 100 raisins
- 100 dark rum
- 30 eggs
- 1 sugar
- 500 vanilla essence
- 12 maple syrup
- 1
- 60
- 2
Instructions:
1. Cut the croissants open and smear a thick layer of butter and apricot jam on them.
2. Add the raisins and dark rum in a bowl. Microwave them for 1 minute on high until the dark rum is absorbed by the raisins.
3. Mix the custard mixture together.
4. Put the croissants in an oven baking dish. Sprinkle the almonds, raisins and cinnamon over the croissants. Then add the custard mixture.
5. Let it stand for about 5 minutes. Then cover the baking dish with foil and bake for about 30-45 minutes at 350°F.
6. Serve hot with a dollop of cream or ice cream.
7. Note: You can always and some chocolate chips or caramel chips for variation.
Title: Grandma's Rice Pudding
Ingredients:
- 2 milk
- 1 sugar
- 1/2 rice
- 1 evaporated milk
- 1/2 raisins
- 1/2 nutmeg
- 2 vanilla
Instructions:
1. Pre-heat oven to 350.
2. Stir rice, milk and sugar in large, deep cookie sheet. and bake for 1 hour, stirring frequently.
3. Add raisins, nutmeg and vanilla and bake for an additional hour stirring frequently.
4. Top with whipped cream and or cinnamon if desired.