lumicero/recipes-ing2inst huggingface dataset:
Title: Grilled Peach Cobbler
Ingredients:
- 8 butter
- 1 biscuit mix
- 1/4 sugar
- 1/2 half-and-half
- 2 ice cream
- 2
- 1 1/2
Instructions:
1. In a large resealable plastic bag, combine peaches, peach nectar, and peach schnapps. Seal bag, and marinate for 1 hour.
2. Remove peaches from marinade, reserving marinade. Grill peaches over medium-high heat (350-400 degrees) for 5 minutes per side. Slice peaches lengthwise; set aside.
3. Preheat oven to 350 degrees.
4. Place butter in a 13x9-inch baking dish. Place baking dish in oven until butter is melted.
5. In a medium bowl, combine biscuit mix, sugar, and half-and-half. Pour batter into baking dish over butter. Arrange peaches on top of batter. Do not stir peaches. Pour reserved marinade over top of peaches.
6. Bake for 55 to 60 minutes, or until lightly browned. Serve warm with ice cream.
Title: Pineapple Shortbread
Ingredients:
- 1 butter
- 1/2 fine sugar
- 2 flour
- 3/4
Instructions:
1. Preheat the oven to 300. Cream the butter and sugar together until light and airy, about 3 minutes.
2. Add the flour gradually, stirring until well blended.
3. Spread the dough evenly on an ungreased cookie sheet. Bake for 33-39 minutes, or until golden brown. Be careful not to scorch the edges.
4. Remove the cookie sheet from the oven, set it on a wire rack, and allow it to cool slightly.
5. When the shortbread is cool enough to handle, but still malleable, spread it with pineapple preserves.
6. Slice it lengthwise into 6 strips, and then cross-wise into 9 strips to form 1-inch squares.
Title: Delicious Apple Slice
Ingredients:
- 3 granny smith apples
- 2 caster sugar
- 1/2 ground cinnamon
- 275 butter
- 3/8 caster sugar
- 3 eggs
- 1 1/2 plain flour
- 1 ground cinnamon
- 1 mixed spice
Instructions:
1. Preheat oven to 180C/160C fan forced.
2. Grease an 18cm x 28cm slice pan.
3. Peel, core and slice apples.
4. Mix together extra sugar and cinnamon and toss through the sliced apples.
5. Using an electric mixer, beat butter and sugar together for 5 minutes or until light and fluffy and then add eggs, 1 at time, beating well after each addition and then stir in flour, cinnamon and mixed spice.
6. Press half the dough over the base of prepared pan and then top evenly with the apples.
7. Spoon remaining dough over apple layer, then carefully spread with the back of a spoon or with fingers to cover evenly.
8. Bake for 40 to 45 minutes or until golden and firm.
9. Cool in pan, cut into squares and serve with double cream if desired.
Title: Caramelized Pears With Dark Chocolate Sauce
Ingredients:
- 3 pears
- 2 lemon juice
- 1/4 sugar
- 1/2 vanilla
- 1 low-fat vanilla yogurt
- 1/2
- 1 1/2
Instructions:
1. Cut pears in half vertically. Gently cut or scrape out core. Dip cut edges in lemon juice. Sprinkle about ½ tablespoon sugar over the cut edges of each pear half.
2. Place each pear, cut side down, in a large, heavy skillet over medium heat. Sprinkle 1 tablespoon sugar in skillet around pears. Cook 7 to 9 minutes or until sugar is melted and golden and cut surface of pears is golden. Remove pears from skillet.
3. Meanwhile, heat half-and-half in a 2-cup glass measuring cup in microwave oven on high (100 percent power) 45 to 60 seconds or until steaming hot but not boiling. (Watch carefully so it does not boil.) Immediately add chocolate to hot half-and-half. Allow to stand 3 to 5 minutes or until chocolate melts. Stir to blend and melt chocolate. (If necessary, return to microwave oven and heat on high power in 15 second intervals, stirring after each, until melted.) Stir in vanilla.
4. Place a small scoop of frozen yogurt in each dessert bowl. Place pear halves on yogurt. Drizzle any collected caramelized sugar over pears. Drizzle with dark chocolate sauce. Serve immediately.
Title: No-Bake Chocolate Cream Cake
Ingredients:
- 3/4 pecan halves
- 2 1/2 water
- 1 1/2 brown sugar
- 1/4 couscous
- 1 vanilla
- 1 chocolate chips
- 1 tofu
- 2 maple syrup
- 3
Instructions:
1. Place pecans on baking sheet and toast in oven until golden (about 20 minutes).
2. After toasted, let cool and then transfer to food processor. Process until coarsely ground.
3. In med. saucepan mix water, brown sugar, cocoa and couscous.
4. Bring to simmer and cook stirring occasionally until thickened and couscous is tneder (5-10 minutes).
5. Remove from heat and stir in vanilla.
6. Spread mixture into ungreased 9 inch springform pan.
7. Sprinkle 1/4 c pecans over top.
8. In small saucepan, melt chocolate chips over low heat stirring constantly or melt them in the microwave and stir until smooth.
9. Transfer to food processor or blender.
10. Add fofu and maple syrup and process until smooth.
11. Pour over couscous layer and top with remaining ground pecans.
12. Refrigerate until cake is set (about 2 hours).
13. Serve cold.
Title: Rose's Palm Sunday Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 2 sugar
- 2 milk
- 1 baking powder
- 6 eggs
- 6 vanilla extract
- 4 milk
- 1/4 powdered sugar
- 1/2 lemon juice
- 1
Instructions:
1. Mix the first 7 ingredients and chill for at least one hour.
2. Roll into ropes and form small circles. Bake @ 375? until lightly browned.
3. Make glaze: in a small sauce pot, add powdered sugar and lemon juice, and slowly warm it under low heat (do not let it bubble). Slowly add milk while stirring at same time. Only add enough milk to make a creamy, thick, glaze.
4. Remove glaze from stove, and paint the top surface of each cookie. Add sprinkles and/or colored sugar granules if inspired to do so.
Title: Gluten Free Chocolate Cracked Cookies
Ingredients:
- 1 chocolate chips
- 1/2 chocolate chips
- 3 powdered sugar
- 1/2 cornstarch
- 2 1/2 salt
- 1
- 1/4
Instructions:
1. Blend 1 cup sugar, cocoa, cornstarch and salt together in bowl and set aside. Melt 1 cup chocolate chips in microwave, stirring twice (about 2 minutes). Set aside to cool slightly. Beat egg whites until soft peaks form. Add 1 cup of sugar and continue beating until it is the consistency of soft marshmallow creme. On low speed, gradually add dry ingredients into the meringue. Add melted chocolate and 1/2 cup of chocolate chips. Dough will be stiff. Roll into small balls using no more than 1 tablespoon of batter at a time. Roll in remaining powdered sugar (1/2 cup).
2. Place on parchment covered cookie sheets. Bake about 10 minutes at 350 degrees until puffed and cracked. Place parchment paper with cookies on top of a cooling rack for another 10 minutes Remove and cool another 10 minutes
3. Enjoy!
Title: Grape Dumplings
Ingredients:
- 2 sugar
- 1/4 flour
- 2 baking powder
- 4 salt
- 1/2 sugar
- 1 milk
- 3/4 butter
- 1/3
Instructions:
1. Heat juice and 1/4 c sugar to boiling.Stir and let simmer while mixing dumplings.Sift and mix dry ingred.Work in the butter to crumbles.
2. Slowly add milk.
3. Roll onto floured surface and roll to 1/2 inch widths,cut into 1 inch pieces.
4. Drop into simmering juice,cover and let steam til tender.
Title: Ouzo Spiced Pears Wrapped in Puff Pastry
Ingredients:
- 6 pears
- 3 sugar
- 3 cinnamon
- 1/2 nutmeg
- 3/4 ground fennel
- 1 black pepper
- 2 raisins
- 2 butter
- 3 puff pastry
- 1 egg
- 1 water
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Mix sugar, cinnamon, nutmeg, fennel seed, pepper, raisins,ouzo & butter. Stuff a little of the spice mixture into each pear, pressing it inches.
3. Cut each rectangle of puff pastry into an "X" shape. Place pear in center of each "X" and bring up the sides and wrap, overlapping and sealing with a little water.
4. Shape leaves out of left-over pastry and adhere to pears with a little water.
5. Brush with egg wash and bake on a parchment lined baking sheet for about 20 minutes, or until golden.
Title: Vegan Chocolate Walnut Biscotti
Ingredients:
- 1/2 margarine
- 2/3 sugar
- 1/4 cocoa powder
- 2 baking powder
- 1/2 applesauce
- 1 vanilla extract
- 1 1/4 whole wheat flour
- 1/2 white flour
- 1 walnuts
Instructions:
1. Preheat the oven to 375 degrees (f).
2. Grease a cookie sheet and set aside.
3. Beat the softened margarine with a fork until it has a creamy consistency. Stir in all of the ingredients, leaving the flour and walnuts for last.
4. Shape the dough into two approximately 9” long rolls. Place these rolls about 3” apart on the greased cookie sheets and flatten them until they are about 3” to 4” wide and 1½” thick.
5. Bake for 20 to 25 minutes, until a toothpick inserted in the center of the biscotti comes out clean.
6. Let the biscotti cool completely, and remove it from the cookie sheet.
7. Turn the oven down to 325 degrees (f).
8. Re-grease the cookie sheet.
9. Cut the long biscotti rolls widthwise into ½” strips.
10. Place the biscotti strips on the cookie sheet, cut side down, and bake for about 7 minutes.
11. Turn the biscotti over and bake for another 7 minutes.
Title: Bløtkake - Norwegian - Strawberry Cream Cake
Ingredients:
- 3/4 cake flour
- 1 baking powder
- 6 eggs
- 1 sugar
- 3 butter
- 2 cornstarch
- 2 half-and-half cream
- 1 1/2 sugar
- 1/4 vanilla extract
- 2 fresh strawberries
- 1/2 fresh strawberries
- 1/2 powdered sugar
- 1/4 vanilla
- 1 1/2 fresh strawberries
- 2
- 1
- 1/4
Instructions:
1. To Make the Cake:
2. Blend the flour with the baking powder and set aside. In a large bowl, whip the separated egg whites until fluffy; add in the sugar to the whipped egg whites gradually. Beat the mixture until it gets to a stiff meringue like consistency. In a seperate small bowl, beat the egg yolks until frothy. Gently fold the egg yolks and flour mixture into the egg whites and mix gently until well combined.
3. Preheat your oven to 350°F.
4. Butter and flour two 9-inch round cake pans. Divide the batter between the two pans. Bake the 9-inch layers until the centers spring back when touched with finger, approximately 30 minutes. Set on a rack to cool, leaving the cake layers in the pans. When cooled the centers of the layters may sink slightly.
5. For the Custard Filling:
6. In a small saucepan mix the egg yolks, butter, cornstarch, half-and-half and sugar. Cook the mixture, stirring constantly over medium heat until it attains a smooth, thick and creamy texture. Remove from the heat, cover and cool. Once cool stir in the vanilla.
7. Assembling the Cake:
8. Cut the 2 9-inch layers in half horizontally. Place one of the layers on a cake plate or serving plate and spread with some of the custard and place some of the berries into the custard.
9. Add an additional layer of cake and spread with the strawberry or apricot jam adding more of the fruit.
10. Add the third layer and spread again with custard adding berries.
11. Top with the remaining layer of cake.
12. An hour before serving whip the cream and flavor with the powdered sugar and vanilla, spread the whipped cream on top of the cake and garnish with some of the strawberries.
13. Enjoy!
Title: Double Chip Brownies
Ingredients:
- 1 1/8 flour
- 3/4 salt
- 1/3 sugar
- 2/3 brown sugar
- 2/3 chocolate chips
- 1/2 walnuts
- 1/2 vanilla
- 1/2 eggs
- 1
- 2/3
- 3
Instructions:
1. Put all dry ingredients in one bowl; mix well.
2. Add vanilla, oil, and eggs. Beat until just combined.
3. Pour into greased 9x9 baking pan.
4. Bake at 350 for 25-30 minutes.
Title: Rum Balls
Ingredients:
- 1 light corn syrup
- 3 dark rum
- 1/2 powdered sugar
- 2 1/2 pecans
- 1/2 powdered sugar
- 1
Instructions:
1. Melt chocolate bits in microwave.
2. Add corn syrup and rum.
3. Combine with vanilla wafer crumbs, powdered sugar and nuts.
4. Let stand 30 minutes.
5. Shape into 1 inch balls.
6. Roll in powdered sugar.
7. Let ripen in a covered container for at least 3 days.
Title: Gramflour Squares
Ingredients:
- 400 ghee
- 500 gram flour
- 1/2 flour
- 400 sugar
- 300 water
- 1 -2 pistachios
- 2
Instructions:
1. Heat a pan on medium flame.
2. When hot, spoon ghee into it.
3. Allow to melt.
4. Add gramflour and flour.
5. Cook till the rawness of the gramflour is gone.
6. This will take about 20 minutes.
7. You will know when it's done when you see bubbles on the sides of the pan.
8. When this happens, remove the pan from heat and keep aside.
9. Now, put sugar in another pan.
10. Add water and yellow food colour.
11. Cook on low-medium flame till the sugar melts.
12. Add the gramflour-desi ghee mixture and mix well.
13. Now grease a tray with desi ghee.
14. Transfer the above prepared mixture into it.
15. Garnish with chopped pistachios or edible silver foil.
16. Do not use both together.
17. Allow to cool completely.
18. Refrigerate to allow it to set.
19. Once set, cut into squares or triangles or blocks and serve as a dessert after your meal.
Title: Alive Cookies
Ingredients:
- 1/2 dried dates
- 1 sea salt
- 1 banana
- 2 oats
Instructions:
1. Shape into cookies and dehydrate overnight in a food dehydrator.
2. Store in a plastic or glass container while still warm from the dehydrator.
3. Not super sweet but very alive.
Title: Lemon semolina cookies
Ingredients:
- 2 1/2 lemons
- 1/2 unsalted butter
- 1/4 vanilla extract
- 2 sugar
- 1 salt
- 1 egg
- 3 semolina
- 1 all-purpose flour
- 1/4 sugar
Instructions:
1. Using a grater, grate lemon peels, removing only the yellow part.
2. Place the grated peel in a mixing bowl.
3. Squeeze the lemon juice and set aside in a small bowl.
4. Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat together at medium speed until creamy.
5. Add the egg, ½ cup lemon juice and grated rind and beat until incorporated.
6. Reserve any extra lemon juice for another use.
7. Decrease speed to slow and add the semolina and then the flour, beating until just incorporated.
8. Turn the dough onto a marble or wooden work surface and divide it into 2 balls.
9. Wrap in plastic wrap and place in the refrigerator to chill for 1 hour.
10. When chilled, remove from the refrigerator and roll each ball into a log 2-inches in diameter.
11. Preheat oven to 325°F.
12. Working on a marble or wooden surface, unwrap the dough log and cut into rounds about ½-inch thick.
13. Sprinkle each round with a little sugar and lightly flatten the rounds with a rolling pin.
14. Place the rounds on an unbuttered cookie sheet and chill in the refrigerator until firm, about 10 minutes.
15. Bake the cookies on the middle rack of an oven for about 10 minutes, or until the surface starts to crack slightly.
16. Remove from the oven and let cool.
17. The cookies will harden as they cool.
Title: Spiced Rum Creme Anglaise
Ingredients:
- 4 granulated sugar
- 3 milk
- 1 vanilla extract
- 1 spiced rum
- 1
Instructions:
1. Whisk the egg yolks in a small bowl until smooth and pale.
2. In a small saucepan, combine the milk, sugar and vanilla.
3. Stir over medium heat.
4. Remove from the heat just before the milk starts to boil.
5. While whisking, slowly pour the hot milk into the yolks.
6. Pour the mixture back into the saucepan.
7. Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon.
8. Let cool completely.
9. Add the rum.
10. Refrigerate until ready to use.
Title: The Big Cheese Cake
Ingredients:
- 1
- 2
- 1
Instructions:
1. Cut a 6 by 4-inch rectangle from a piece of paper place on top of the cakes center.
2. Insert toothpicks in cake at corners of rectangle to mark area for label set pattern aside.
3. With a melon ball cutter or sharp knife, cut holes in cake in various places outside the rectangle.
4. Remove toothpicks frost sides and top of cake, spreading frosting deep into the holes.
5. Gently place pattern atop frosting in the center of the cake and trace around it with a toothpick.
6. With blue decorator icing and writing tip, retrace lines of rectangle.
7. Make a line across rectangle about 1 1/2 inches from bottom.
8. With red decorator icing write message above line.
9. With green gel, write message below line.
Title: Easy Flan
Ingredients:
- 1 sugar
- 6 -10 eggs
- 2 sweetened condensed milk
- 2 evaporated milk
- 1 vanilla
- 1 cinnamon
Instructions:
1. Coat tube pan with caramelized sugar.
2. Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
3. Mix other ingredient in order, stir well and pour in mold.
4. Place mold in pan with 2" hot water in preheated oven.
5. Bake at 350°F for 1 hour or until firm.
6. Let cool, then invert and unmold.
7. Decorate with fresh berries or edible flowers, if desired.
Title: Quick and Easy Raspberry Coulis With Molten Lava Truffle Cakes
Ingredients:
- 2 red raspberries
- 1/2 icing sugar
- 1 fresh lemon juice
- 1 baking mix
- 2 eggs
- 1/4 unsalted butter
Instructions:
1. In blender, purée raspberries and their juices, sugar and lemon juice until smooth. Pour through a fine-mesh sieve set over a bowl. Using rubber spatula, press purée through sieve. Discard solids. Refrigerate coulis.
2. Preheat oven to 425°F (220°C). Generously butter six ¾-cup (175 mL) ramekins.
3. In bowl, combine cake mix, eggs and melted butter. Using wooden spoon, stir for 30 seconds to moisten. Scrape side of bowl. Stir for 1 minute. Batter will be very thick. Spoon evenly into prepared ramekins. Place ramekins on baking sheet. Bake in centre of oven for 8 to 9 minutes or until edges are set but centre is still soft. Remove from oven and let stand for 5 minutes.
4. Spoon 2 tbsp (25 mL) coulis onto each of six dessert plates. Carefully invert one cake onto each of the plates. Dust with icing sugar and garnish with a mint sprig, if desired. Save remaining coulis to drizzle over ice cream or yogurt.
Title: Creamy Lemon Pie
Ingredients:
- 6 low-fat cinnamon graham crackers
- 2 butter
- 11 eggs
- 2 fresh lemon juice
- 1/2 lemon zest
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Grind graham crackers in a food processor until fine, or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
3. Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
4. Place condensed milk and eggs into a bowl and mix until smooth. Add lemon juice and zest and stir until incorporated. Pour milk mixture into prepared crust.
5. Bake pie for 15 minutes. Cool completely, and freeze for up to two weeks before serving. For best flavor, serve chilled.
Title: Pumpkin Cupcakes With Cream Cheese Frosting (Cake Mix Recipe)
Ingredients:
- 1 pumpkin pie spice
- 1/2 pumpkin puree
- 1 cream cheese
- 16 confectioners' sugar
- 2
- 24
Instructions:
1. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
Title: Pudgie Turtles
Ingredients:
- 1 pecan halves
- 4 -6
- 1/4
- 4 -6
Instructions:
1. Unroll the crescent roll dough and divide in half.
2. Each section will consist of two triangles.
3. Roll out each half into a 5 x 8-inch rectangle.
4. Cut in half to make four 5 x 4-inch pieces.
5. Place one piece in each side of a buttered cooker.
6. Top with half the caramels, chocolate chips and pecans.
7. Close the cooker and cook 3-4 minutes over medium coals.
8. Pudgie turtles will be golden brown, gooey on the inside, and very rich!
9. Repeat with remaining ingredients.
10. Electric Sandwich Makers: Follow above instructions, cook just a few minutes in a preheated sandwich or snack maker until turtles are golden brown, and chocolate and caramel are melted.
Title: Rice Pudding for Babies
Ingredients:
- 1 cooked rice
- 1 milk
- 2 apples
- 1/4 vanilla essence
- 1 cinnamon
Instructions:
1. Add milk to rice (Use formula or breast milk for babies under 12 months).
2. Simmer for approx 10min stirring occasionally until creamy.
3. While rice is cooking, peel and core apples, cook with some water in the microwave for about 3min or until soft.
4. Puree cooked apple in a blender.
5. Add apple puree, vanilla and cinnamon to rice.
6. For babies under 8 months puree rice pudding in the blender after cooking, can add more formula (or breast milk) if it is too thick.
7. Number of servings depends on how much your baby eats!
Title: Puppy Chow
Ingredients:
- 1/2 margarine
- 1/2 peanut butter
- 2/3 chocolate chips
- 2/3 powdered sugar
- 2
- 7
Instructions:
1. Melt margarine, peanut butter, chocolate chips and butterscotch chips in saucepan over low heat until mixture is smooth.
2. Remove from heat.
3. Stir in 7 cups Crispex (or equivalent) cereal, mix well.
4. Pour 2 cups powdered sugar in paper grocery bag.
5. Dump mixture into bag, close bag.
6. Shake bag well for about 30 seconds to cover mixture with powdered sugar.
7. I find this is best after refrigeration--and tastes great with milk!
Title: Banana Cake
Ingredients:
- 2/3 shortening
- 2 1/2 flour
- 1 2/3 sugar
- 1 1/4 baking powder
- 1 baking soda
- 1 salt
- 1 1/4 bananas
- 2/3 buttermilk
- 2 eggs
Instructions:
1. Blend shortening and dry ingredients in a large mixing bowl.
2. Adding bananas and half of the buttermilk, mix until moistened; beat two minutes on medium speed.
3. Add the rest of the buttermilk and the eggs, beating two more minutes.
4. Pour into cake pan and bake at 350F until done (approx. 30 minutes).
5. Cool 10 minutes in pan, then remove from pan to complete cooling.
Title: Strawberry Pretzel Dessert
Ingredients:
- 3 sugar
- 2 butter
- 3/4 powdered sugar
- 1/2 Cool Whip
- 1 cream cheese
- 1 miniature marshmallows
- 2 strawberry Jell-O gelatin dessert
- 1 boiling water
- 2 1/4 strawberries
- 10
Instructions:
1. Spray 9 x 13 pan with cooking spray.
2. Mix sugar, pretzels and melted butter in the 9 x 13 pan. Press lightly and bake at 350 for 15 minutes.
3. Set aside to cool.
4. Mix together cream cheese and powdered sugar.
5. Add cool whip and fold in marshmallows.
6. Spread on the crust mixture.
7. Dissolve jello in boiling water and stir in the strawberries.
8. Chill until slightly thickened.
9. Spread over top of dish.
10. Chill overnight.
Title: German Topping (For German Chocolate Cake)
Ingredients:
- 2 butter
- 1/3 sugar
- 2/3 vanilla extract
- 2/3 sweetened flaked coconut
- 1 pecans
- 1
Instructions:
1. In a medium saucepan, combine egg yolks, butter, whipping cream, and sugar.
2. Whisk constantly over medium-high heat until mixture comes to a full boil.
3. Remove from heat; stir in vanilla, coconut, and pecans.
4. Let cool, then refrigerate until mixture is thickened.
5. Layer between chocolate cake.
Title: Vanilla-Chocolate-and Butterscotch Pudding Mixes
Ingredients:
- 1 sugar
- 2/3 cornstarch
- 1/2 salt
- 2 milk
- 1 vanilla
- 1 1/2 sugar
- 2/3 cornstarch
- 1/2 salt
- 3/4 milk
- 2 vanilla
- 1 brown sugar
- 2 cornstarch
- 2/3 salt
- 1/2 milk
- 2 vanilla
- 1 butter
- 2
Instructions:
1. Vanilla: mix sugar,cornstarch and salt with 2 c milk cook over medium heat until it thickens and comes to a boil boil 1 minute remove from heat and stir in vanilla.
2. Pour into a bowl and place wax paper on top,Chill.
3. Chocolate: mix sugar,cornstarch,salt and cocoa with 2 c milk.
4. cook same as vanilla pudding.
5. Butterscotch: Mix brown sugar,cornstarch and salt with 2 c milk.
6. Cook same as vanilla and chocolate but also adding the butter at the end.
Title: Cinnamon Roll Bread Pudding
Ingredients:
- 1 vanilla instant pudding mix
- 1 evaporated milk
- 1/2 pumpkin pie spice
- 1/2 dates
- 1 raisins
- 1 1/2 pecans
- 1/4 butter
- 4
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.
3. In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add rolls, raisins, and pecans to bowl. Stir together until well combined and bread is saturated.
4. Transfer to prepared casserole dish and dot with butter.
5. Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.
6. Remove from oven and serve warm in martini glasses.