lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Icing / Frosting for Cookies
Ingredients:
- 1 powdered sugar
- 2 creamy peanut butter
- 2 corn syrup
- 1 -2 milk
- 1 imitation vanilla
Instructions:
1. Measure everything into mixing bowl. You want a thick pasty frosting, so start with just a little milk, and add enough to get a spreadable consistency. Beat well with a fork. Add additional corn syrup or milk if needed.
2. You can separate the icing into bowls and add different colors if desired.
3. Spread on cookies with butter knife. Allow to dry for about an hour, longer if you used a heavy layer.
Title: Nutella Brownie Bites
Ingredients:
- 1 eggs
- 2 all-purpose flour
- 10
Instructions:
1. Preheat oven to 350 degrees F. Line a regular (not a mini) 12 cup muffin tin with paper liners.
2. Mix together eggs and Nutella in a medium bowl until smooth. You can microwave the Nutella for a few seconds if it is too hard to mix.
3. Add in flour and mix until just combined.
4. Evenly spread into prepared muffin cups.
5. Sprinkle each with a few chocolate chips, if desired.
6. Bake 12 minutes.
7. They do not rise much but they are intended to be bites and not full brownie cups.
Title: Britzo Bars
Ingredients:
- 40 butter
- 1 sugar
- 1 chocolate chips
- 1
Instructions:
1. Pre-Heat oven to 350 degrees F.
2. Melt together sugar and butter to a rolling boil.
3. While sugar/butter mixture is melting, spread a jelly roll pan with foil and spray the foil with non-stick cooking spray. Line the foil with 1 layer of saltines.
4. Once the butter/sugar is to a rolling boil, pour over the crackers and pop into to the oven. Bake for 10 minutes.
5. As soon as you remove them from the oven, pour the chocolate chips over the top, wait about 1 minute and spread the chocolate with a knife. Let them cool, if you can wait that long.
Title: Nan's Oatmeal Chocolate Cake
Ingredients:
- 1/2 margarine
- 1 3/4 butter
- 2 brown sugar
- 1 eggs
- 1 vanilla
- 1/4 flour
- 3 salt
- 1 baking soda
- 1 hot water
- 1/2 oats
Instructions:
1. Add the hot water to the oats in a small bowl and set aside.
2. Cream marg, brown sugar, vanilla and eggs.
3. Sift flour, salt, coca and soda.
4. Add the oats the the butter mixture.
5. Add the dry ingredients to the wet.
6. Pour into a 8-8 greased and floured pan.
7. Bake @ 350 for 30-35 minute.
Title: Fig Cake
Ingredients:
- 3 eggs
- 1 sugar
- 1 buttermilk
- 1/2 vanilla extract
- 1 all-purpose flour
- 2 salt
- 1 ground cinnamon
- 1 ground cloves
- 1/2 ground nutmeg
- 1/2 applesauce
- 1 1/2 pecans
- 1/2 cream cheese
- 1 butter
- 1.5 vanilla extract
- 5 powdered sugar
- 2
Instructions:
1. To make the frosting: beat the cream cheese, butter, and vanilla using an electric mixer on medium speed until smooth.
2. Gradually add powdered sugar, beating on low speed just until blended (do not overbeat or frosting will be too thin).
3. To make the cake: In a mixing bowl, beat the first 3 ingredients using an electric mixer on medium speed until blended.
4. Add buttermilk and vanilla, beating well.
5. In another bowl, combine the flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended.
6. Fold in fig preserves, applesauce, and pecans (batter will be thin).
7. Pour batter into 2 greased and floured 8-inch round cake pans.
8. Bake in a 350° oven for 35-40 minutes or until a pick comes out clean.
9. Cool on wire racks 10 minutes; turn cake out of pans and cook completely on wire racks.
10. Spread cream cheese frosting between layers and on top and sides of cake.
11. Stor in refrigerator.
Title: Sam's Awesome Carrot Cake Icing
Ingredients:
- 8 cream cheese
- 4 butter
- 2 vanilla
- 1 powdered sugar
Instructions:
1. Beat cream cheese until fluffy.
2. Gradually add melted butter until absorbed.
3. Add vanilla, then sugar, one cup at a time. Beat well after each addition.
4. When cake is cooled, use a knife or spatula to spread icing evenly over cake.
Title: Cold Raspberry Souffle
Ingredients:
- 2 frozen unsweetened raspberries
- 4 sugar
- 2 orange, juice of
- 1/3 cold water
- 1/2 gelatin
- 1 1/2
- 1.5
- 2/3
Instructions:
1. Thaw the raspberries for 30 minutes at room temperature.
2. Puree them in a food processor, reserve 3 TBSP juice.
3. Beat the egg yolks and sugar until pale yellow and creamy.
4. Stir in the raspberry puree.
5. Combine the reserved raspberry juice with the orange juice.
6. Add the water.
7. Sprinkle the gelatin over the juice mixture & let stand for 3-5 minutes.
8. Place the bowl with the gelatin in a pan of warm water over low heat.
9. Stir until the gelatin dissolves.
10. Beat the egg whites until soft peaks form. Slowly add the gelatin mixture.
11. Whip cream until soft.
12. Add the raspberry puree and the egg whites.
13. Pour into a steep sided glass dish and chill 4 hours.
14. Garnish & Serve.
Title: Cherry Rhubarb Crisp
Ingredients:
- 2 tart cherries
- 2 rhubarb
- 1/2 sugar
- 4 tapioca starch
- 1/2 butter
- 1/2 brown sugar
- 1/2 unsweetened flaked coconut
- 1 1/2 oatmeal
Instructions:
1. Preheat oven to 375 degrees.
2. Toss fruit with sugar and tapioca starch, place in bottom of 8x11" baking dish.
3. With food processor on pulse or with pastry blender, mix together butter, brown sugar, coconut, and oatmeal until coarse crumbs form.
4. Place crumbled mixture evenly on top of fruit.
5. Bake at 375 degrees for 30 minutes or until top is golden brown.
Title: Fourth of July or French Flag White Sheet Cake With Raspberries
Ingredients:
- 3 eggs
- 1/2 unsalted butter
- 1 sugar
- 2 vanilla extract
- 2 cake flour
- 2 baking powder
- 1/2 salt
- 3/4 low-fat milk
- 1/2 unsalted butter
- 1 salt
- 1/4 vanilla
- 1 confectioners' sugar
- 4 milk
- 6 blueberries
- 1 raspberries
- 1
Instructions:
1. Place the rack in the middle of the oven and preheat it to 375°F Spritz a 9x13 shiny aluminum baking pan with Pam or Baker's Joy. Place the unbroken eggs in a bowl of hot tap water.
2. Beat the butter and sugar in the stand mixer until pale and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, and beat until thoroughly mixed, about 5 minutes. Sift the flour, baking powder, and salt onto a sheet of wax paper. Spoon in the flour in thirds, alternately with milk. Mix just until the batter is smooth.
3. Pour the batter in the prepared pan and bake until the cake begins to pull away from the sides and a wooden pick comes out clean, 18 to 20 minutes. Cool on a rack.
4. Frosting:
5. While the cake is cooling, place the butter in the mixer bowl and cream until soft, adding the egg yolk, salt and vanilla. With the mixer on low speed, add the confectioners' sugar and milk (or cream) alternatively until you have a smooth mixture. Refrigerate until the cake is cool.
6. Assemble the cake. Invert the cake onto a large serving platter. Smooth the frosting over the top and sides, using an offset spatula. Make a design on top, using the berries to create a flag. Use both raspberries and blueberries in the upper left quadrant to represent the "starts", then make the "bars" by making alternating horizontal stripes of raspberries and blueberries. Finish by alternating whole blueberries and raspberries all around the base of the cake.
Title: Chocolate Orange Loaf Cake
Ingredients:
- 10 unsalted butter
- 2 golden syrup
- 1 dark corn syrup
- 1 dark brown sugar
- 1/2 all-purpose flour
- 3 baking soda
- 2 eggs
- 2 oranges, zest of
- 1 orange, juice of
Instructions:
1. Preheat oven to 325°.
2. Line a 9x5x3-inch loaf pan with parchment paper.
3. Grease sides of pan.
4. In a large bowl, with electric mixer, beat the butter, syrup and sugar until smooth.
5. In a separate bowl, combine flour, baking soda and cocoa powder.
6. Beat 1 tablespoon of the dry ingredients into the syrup mixture.
7. Beat in 1 egg.
8. Add another couple of spoonfuls of dry ingredients.
9. Beat in the second egg.
10. Beat in remaining dry ingredients, and then add, while still beating, the orange zest.
11. Gradually add the orange juice. (The batter may look slightly curdled.).
12. Pour batter into the prepared pan.
13. Bake for 45 minutes (edges should look dry and center of cake may have dipped slightly).
14. Cool in pan on wire rack.
15. Carefully remove from pan and cool completely.
Title: Lemon Fondue
Ingredients:
- 1 sweetened condensed milk
- 1/3 half-and-half
- 1/4
Instructions:
1. In a small bowl, mix together all the ingredients.
2. Serve chilled or at room temperature with pound cake cubes, gingersnaps and fresh sliced pears.
Title: Cream Cheese Frosting With Pecans
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 vanilla extract
- 16 powdered sugar
- 1 pecans
Instructions:
1. Beat cream cheese, butter, and vanilla at medium speed till creamy.
2. Gradually add powdered sugar, beating at low speed till blended.
3. Beat at high speed till smooth, stir in pecans.
Title: Pink Marble Pudding
Ingredients:
- 2 frozen rhubarb
- 2 rhubarb
- 14 frozen raspberries
- 1 raspberries
- 1 sugar
- 1 heavy cream
- 3 vanilla
- confectioners' sugar
Instructions:
1. Combine rhubarb and raspberries.
2. Puree them through food mill or sieve.
3. Place in saucepan with sugar and crumbled fig cookies.
4. Heat slowly, stirring constantly until fig cookies are almost blended into mixture.
5. When cool, place in refrigerator to chill.
6. Just before serving, whip cream with vanilla and confectioners' sugar.
7. Place fig mixture in dessert glasses alternately with spoonfuls of whipped cream.
8. Top with cream and serve very cold.
Title: Berner Brezeli
Ingredients:
- 250 butter
- 250 caster sugar
- 1 salt
- 1 lemon, zest of
- 4 eggs
- 500 flour
Instructions:
1. Whip butter, sugar, salt and lemon zest until frothy.
2. Mix in the flour and knead until you have a nice dough.
3. Leave to rest for at least 1/2 hour.
4. Form rolls of the thickness of a finger.
5. Cut rolls intos small pieces and form balls of the thickness of a hazelnut.
6. Put 4 balls on the ornaments of the iron.
7. Close iron with care.
8. Slightly press iron while brezeli are baking.
9. Keep in a metallic box.
Title: Maple Cake
Ingredients:
- 16 unsalted butter
- 2 1/2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 pure maple syrup
- 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 3/4 sour cream
- 1/4 pure maple syrup
- 2 unsalted butter
- 1 - 1 1/2 confectioners' sugar
Instructions:
1. CAKE:
2. Preheat oven to 350°F Prepare a 9-inch square baking pan with butter and flour; set aside. In medium bowl, whisk together flour, baking powder, baking soda, and salt to combine; set aside.
3. Add butter, maple syrup, and sugar to large bowl and beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each. Mix in vanilla.
4. Beginning and ending with flour mixture, with mixer on low speed, alternately add flour mixture in 3 parts and sour cream in 2 parts. Transfer batter to prepared pan; smooth top with spatula or knife. Bake 35 to 40 minutes, until a cake tester inserted into the middle comes out clean. Allow to cool in pan 10 minutes. Remove from pan and place on rack right side up. Cool completely.
5. MAPLE GLAZE:
6. Make glaze after cake is completely baked and cooled.
7. Combine maple syrup and melted unsalted butter in a bowl. Sift in confectioners’ sugar; whisk to combine. Adjust consistency with syrup or sugar, if necessary.
8. Pour over cake, spreading to edges (it may drip down the sides). Let set, at least 15 minutes, before serving.
Title: Homemade Rhubarb Pecan Muffins
Ingredients:
- 2 all-purpose flour
- 3/4 sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 3/4 pecans
- 1 egg
- 1/4 rhubarb
- 2
- 3/4
- 2
Instructions:
1. In large bowl, combine flour, sugar, baking powder, baking soda, and pecans.
2. In medium bowl, beat egg,.
3. Add oil, orange peel and juice.
4. Add liquid mixture all at once and stir just until batter is moist. Stir in rhubarb.
5. Lightly grease 12 large muffin cups and fill three-quarters full.
6. Bake at 350 degrees for 25 to 30 minutes.
7. Makes 12 muffins.
Title: Kellogg's Cocoa Krispies Footballs
Ingredients:
- 3 butter
- 1 margarine
- 1/2 marshmallows
- 6 peanut butter
Instructions:
1. in large saucepan melt butter over low heat. Add Marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
2. Add Cocoa krispies cereal. Stir until well coated.
3. Cool slightly. Using buttered hands, shape mixture into sixteen 3 inch footballs, decorate wtih frosting. Best if served the same day.
Title: Fruit Salad
Ingredients:
- 2 bananas
- 40 grapes
- 1 apple
- 2 strawberries
- 1
- 5
Instructions:
1. Place all ingredients except whipped topping in bowl.
2. Gently mix well.
3. Spread whipped topping over salad.
4. Garnish with sliced strawberries.
Title: Chocolate Upside Down Pudding
Ingredients:
- 1 pineapple slices
- 3 golden syrup
- 8 walnut halves
- 125 butter
- 1/2 sugar
- 2 eggs
- 1 self raising flour
- 1/2
Instructions:
1. Drain pineapple, reserve syrup.
2. Pour golden syrup into a greased 18 cm round cake tin.
3. Arrange pineapple slices on top, fill spaces with nuts.
4. Cream together butter and sugar till fluffy.
5. Beat in eggs a little at a time.
6. Sift flour and cocoa together, fold into creamed butter mixture.
7. Add 1 tblsp of reserved pineapple syrup to give a smooth dropping consistency.
8. Spread batter over fruit, bake 180 C for 45 minutes.
9. Invert onto pie plate.
Title: Almond Poppy Seed Pound Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 3/4 butter
- 1 sugar
- 1 1/2 vanilla extract
- 1/2 eggs
- 2 sour cream
- 1/2 poppy seed filling
- 0.5
Instructions:
1. Preheat oven to 325°F Lightly grease a 8 1/2 by 4 1/2 loaf pan.
2. In a bowl, mix the flour, baking soda, and salt and set aside.
3. In another bowl beat together the butter, sugar, vanilla, and almond extract until light and fluffy. Add the eggs one at a time beating well after each addition, until just blended.
4. Sprinkle half the four mixture into the egg mixture and stir until just incorporated. Stir in the sour cream, then sprinkle in the rest of the flour mixture.
5. Add the Poppy filling until just incorporated.
6. Pour the batter into prepared pan and tap. Bake until toothpick inserted in the middle comes out clean, about 70 minutes, or longer if using a metal pan. Let cool 15 minutes.
7. Run a knife around the inside of the pan, invert the cake onto a wire rack, and lift off the pan.
8. Serve warm or at room temperature.
Title: Orange Poppy Seed Cake
Ingredients:
- 8 butter
- 1 1/2 granulated sugar
- 4 eggs
- 2 unbleached all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 3/4 milk
- 1/2 poppy seed
- 1 vanilla extract
- 2 oranges, zest of
- 1/2 granulated sugar
- 1/2
Instructions:
1. Preheat oven to 325°F Grease 10-inch bundt pan (or two small loaf pans).
2. Cream butter and sugar together in a mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk. Mix well after each addition.
4. Fold in poppy seeds, vanilla and grated orange zest. Pour batter into the prepared pan(s).
5. Set on middle rack of oven and bake for 50-60 minutes (less time if baked in loaf pans), or until edges shrink away slightly from sides of pan and cake tester inserted into center comes out clean. Let cake cool in the pan for 30 minutes before turning it out onto a cake rack.
6. When cake has slightly cooled, prick holes in it 1 1/2 inches apart with a long toothpick and pour the *Orange glaze evenly over top. Serve warm. Disposable loaf pans work great for this, as the pans hold all the glaze and keep the cake moist.
7. *Orange Glaze.
8. 1/2 cup fresh orange juice.
9. 1/2 cup granulated sugar.
10. Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.
Title: Salted Chocolate Ganache Cake - Cooking Light
Ingredients:
- 2 cake flour
- 5 1/3 cake flour
- 1 1/2 baking powder
- 1/2 dark brown sugar
- 1/4 butter
- 1 egg
- 3/4 fat-free evaporated milk
- 1 vanilla extract
- 2 dark brown sugar
- 3 dark chocolate
- 2 1/2 butter
- 1 sea salt
- 1/4 fleur de sel
Instructions:
1. Preheat oven to 350°.
2. Coat 1 (9-inch) round cake pan with cooking spray; dust with 2 teaspoons flour.
3. Weigh or lightly spoon 5.3 ounces flour into dry measuring cups; level with a knife. Combine flour and baking powder in a bowl; stir with a whisk. Place 1/2 cup sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; mix well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
4. Beat egg whites with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Gently fold half of egg white mixture into flour mixture; fold in remaining egg white mixture. Grate 1/2 ounce chocolate; fold grated chocolate into batter. Pour batter into prepared pan. Bake at 350° for 23 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
5. Chop the remaining 2 ounces chocolate. Combine chopped chocolate and 1 tablespoon butter in a microwave-safe bowl. Microwave at MEDIUM 1 minute or until chocolate melts, stirring every 15 seconds. Spread chocolate mixture over top of cake; sprinkle evenly with sea salt. Cut into 8 wedges.
Title: Peach Pineapple Cobbler
Ingredients:
- 1/2 margarine
- 20 self-rising flour
- 29 white sugar
- 1 milk
- 1 vanilla extract
- 3/4
- 1
Instructions:
1. Preheat oven to 350. Place margarine or butter in pan and place pan in oven to melt margarine while you prepare the batter.
2. Stir batter ingredients together until well-blended. Batter will be very thin.
3. Remove pan from oven. Pour fruit with juice/syrup over margarine and stir together.
4. Pour batter over fruit mixture, distributing evenly.
5. Bake at 350 for 1 hour or until crust is golden brown. Sprinkle with sugar if desired.
Title: Chunky Brownies
Ingredients:
- 10 dark chocolate
- 7 unsalted butter
- 3 eggs
- 7 light muscovado sugar
- 3 self raising flour
- 6 walnuts
- 7
Instructions:
1. Melt dark chocolate.
2. Add the butter to the chocolate; stir until combined.
3. Beat the eggs and muscovado sugar; add to the melted mixture.
4. Stir in the flour.
5. Stir in the walnuts.
6. Stir in the chopped milk chocolate.
7. Turn into a greased 11 x 8 inch tin and level out.
8. Bake gas 5 until the centre is firm on top but soft underneath.
9. Leave to cool.
10. Cut into 18 squares.
11. Cooking time is approximate.
12. Enjoy.
Title: Nilla Wafers Apple Crisp
Ingredients:
- 8 granny smith apples
- 1/2 brown sugar
- 2 ground cinnamon
- 1/3 old fashioned oats
- 1/4 quick-cooking oats
- 25 margarine
- 1 1/2 Cool Whip Lite
- vanilla ice cream
Instructions:
1. PREHEAT oven to 350°F Toss apples with 1/4 cup of the brown sugar and 1 teaspoons of the cinnamon.
2. Spoon into 8 or 9 inch square baking dish.
3. COMBINE oats, the remaining 1/4 cup brown sugar and 1 teaspoons cinnamon in medium bowl.
4. Cut in margarine with pastry blender or two knives, until mixture resembles coarse crumbs.
5. Add wafer crumbs; mix well. Spread crumb mixture evenly over apples.
6. BAKE 30 to 35 minute or until apples are tender. Serve warm or cooled. Top with whipped topping or Vanilla ice cream.
Title: Speculaas (Dutch Windmill Cookies)
Ingredients:
- 1 butter
- 2 3/4 margarine
- 1 1/2 flour
- 1 brown sugar
- 1 egg
- 1 1/2 baking powder
- 1/4 ground cinnamon
- 1/2 salt
- 1/2 ground nutmeg
- 1/2 ground cloves
Instructions:
1. In a bowl, beat the butter 30 seconds or until softened.
2. Combine the remaining ingredients, except for the almonds, in a small bowl.
3. Add half of this mixture into the butter. Stir until mixed.
4. Add the remaining flour mixture and 1/3 cup almonds and stir until mixed.
5. Divide dough in half.
6. On lightly floured surface roll one portion ot the dough to 1/8" thickness.
7. Cut into desired shapes, place on greased cookie sheet and decorate with remaining almonds (if desired).
8. Repeat with second half of dough.
9. Bake at 350 degrees 8-10 minutes, or until browned.
10. Cool on cookie sheet one minute.
11. Remove and allow to cool.
Title: Basic White Cake Mix
Ingredients:
- 2 1/3 all-purpose flour
- 1 baking powder
- 3/4 salt
- 1 1/2 white sugar
- 1/2 shortening
- 3 milk
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together flour, baking powder, salt, and sugar.
3. Cut in shortening until fine crumbs are formed.
4. Add eggs, milk, and vanilla.
5. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
6. TIP: Egg whites may be beaten separately before adding to mix for a lighter cake.
Title: White Chocolate Peanut Butter Candies
Ingredients:
- 2 chunky peanut butter
- 1/3
- 6
Instructions:
1. Spray the ice cube tray with cooking spray.
2. Melt the dark chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
3. Melt white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
4. Put about 1/2 a tablespoon of chunky peanut butter in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.
Title: Fruit Dip
Ingredients:
- 8 cream cheese
- 1/2 light brown sugar
- 2 vanilla
Instructions:
1. Add ingredients to bowl.
2. Beat with mixer on medium speed until creamy.
3. Serve with fruit or cookies.
4. (I will sometimes use more brown sugar as I enjoy it a bit sweeter.).
Title: Pineapple Cake
Ingredients:
- 225 pineapple
- 125 eggs
- 125 caster sugar
- 2 plain flour
- 180 baking powder
- 180 icing sugar
- 1 1/2
Instructions:
1. Preheat oven to 180°C Grease 22cm square tin and line base with baking paper.
2. Put yoghurt, oil, eggs and sugar into large bowl. Stir until smooth.
3. Add pineapple, stir briefly.
4. Sift in flour and baking powder and carefully fold in using large metal spoon.
5. Spoon into tin, smoothing top.
6. Bake for about 40 minutes or until golden and firm to touch.
7. Leave in tin to cool on cooling rack.
8. Once completely cool, remove cake from tin and peel off baking paper. Dust with icing sugar if liked and cut into 16 squares.
Title: Bread Pudding With Warm Whiskey Sauce
Ingredients:
- 1/2 raisins
- 1/2 half-and-half
- 1 eggs
- 4 sugar
- 1/4 vanilla
- 2 nutmeg
- 1 butter
- 1/2 eggs
- 4 butter
- 1/4 sugar
- 1
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Soak raisins in warm water for 30 minutes, then drain.
3. Lighly grease a 9-inch-glass casserole and fill with French bread cubes(use enough bread to come all the way to the top of the pan).
4. Sprinkle raisins on top.
5. In large bowl, whisk together the half-and-half, beaten eggs, sugar, vanilla, nutmeg and melted butter.
6. Pour over the bread and raisins and lighly fold in using a spatula.
7. Allow the bread to soak for 30 minutes. The pan will be very full. If you have too much batter, discard the excess. If there is not enough to fill the pan add additional half-and-half or milk.
8. Bake for about 45 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft.
9. To make the whiskey sauce:
10. In a small bowl beat eggs together with whiskey. Set aside.
11. Melt butter in a large saucepan over low heat.
12. Add the sugar and stir well.
13. Remove from the heat, let cool slightly. Quickly whisk in the beaten eggs and whiskey.
14. Place the sauce back on the stove over low heat and whisk constantly until the sauce has slightly thickened, about 6 to 8 minutes.
15. NOTE: If over cooked the sauce will curdle.
16. Keep warm until serving.