lumicero/recipes-ing2inst huggingface dataset:
Title: Lobster Tail Semolina Pastry
Ingredients:
- 2 all-purpose flour
- 1 semolina flour
- 2 sugar
- 1/8 salt
- 3/4 butter
- 1/2 water
- 1/2 margarine
- 1 skim milk
- 1/4 semolina flour
- 1 ricotta cheese
- 1 egg
- 1/4 sugar
- 1 lemon, zest of
- 1/4 cinnamon
Instructions:
1. Combine flours, sugar, and salt in a large bowl. Mix well. Add butter, cutting it into the dough until blended. Slowly add water.
2. Knead until firm.
3. Form into a ball, cover, and refrigerate for 2 hours.
4. Place a saucepan over medium heat. Add milk.
5. Bring to a boil and slowly add semolina flour. Stir constantly so as to avoid lumps.
6. Simmer three to four minutes, remove from the heat, pour into a bowl and allow to cool.
7. After five minutes add ricotta (which has been passed through a sieve), egg, sugar, candied fruit, and sugar to semolina. Beat well. Set aside.
8. Remove dough from refrigerator. Divided it into two equal parts.
9. Place on a dusted pastry board and roll with a rolling pin into an 18 inch square.
10. It will become very, very, thin. Brush the thin pastry with butter.
11. Begin at one end and roll it like a jelly roll. Cut the roll into a number of 3-4 inch pieces.
12. Pick up one piece of the dough in your hand.
13. Press your thumb in the center of the pastry and push it down to form a hole like a cup. Fill the cup with 2 tablespoons of filling. Fold the cup until the open edges touch. Gently press the edges together to seal the pastry.
14. Set it inches front of you. Gently pull out the sides of the front to form a shell. Brush the top with beaten egg yolk. Repeat above until all pastry and filling are used.
15. Preheat over to 425 degrees.
16. Line two cookie sheets with parchment paper.
17. Place the shells on the paper and bake for 15 minutes or until brown.
18. Let the pastry cool on the cookie sheet for five minutes. It will harden a bit. Then place on a rack.
19. When ready to serve and completely cool, sprinkle with confectioners sugar.
Title: Tiramisu Bowl
Ingredients:
- 1 cream cheese
- 3 milk
- 2 instant vanilla flavor pudding and pie filling
- 1 brewed coffee
- 48 fresh raspberry
- 1/2
- 2
- 1
Instructions:
1. Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.
2. Line bottom and sides of a 2-1/2 qt bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.
3. Refrigerate at least 2 hours. Store leftovers in refrigerator.
Title: Mocha Cream and Cookies
Ingredients:
- 1 instant coffee granules
- 250 chocolate
- 300
- 1 -2
Instructions:
1. Dissolve coffee in 100ml boiling water, cool. Process the cookies to medium crumbs. Beat cream to soft peaks, fold through the liqueur.
2. Divide 1/3 of the cream between 4 dessert glasses; add half the crumbs. Drizzle with half the coffee. Repeat the layers, finishing with cream.
3. Chill for at least 3 hours to allow the cookies to soften. Serve garnished with the grated chocolate.
Title: Pretzel M&M Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 salt
- 3/4 baking soda
- 1/4 baking powder
- 1 unsalted butter
- 1 light brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1 sea salt
- 1 1/2
Instructions:
1. Preheat oven to 375. Line 2 baking sheets with parchment paper or Silpats. Set aside. (I skipped this step and found I didn't need any parchment paper or SIlpats and the cookies turned out fine).
2. Whisk flour, salt, baking soda, and baking powder in a medium bowl and set aside.
3. Cream butter and sugars together in a stand mixer fitted with the paddle attachment until smooth or about 2 minutes.
4. Add egg and vanilla and beat until smooth.
5. On low speed, slowly add in the flour mixture until just combined. Stir in chocolate chips and pretzel M&M's.
6. Drop heaping tablespoonfuls of dough on prepared baking sheets 2 inches apart.
7. Sprinkle with sea salt.
8. Bake 10 to 12 minutes until cookies are slightly golden around the edges. Transfer cookies to a cooling rack and let cool completely.
Title: Fruity Rolled Oats Drops
Ingredients:
- 500 rolled oats
- 1 treacle
- 60 honey
- 125 seedless raisins
- 125
Instructions:
1. Thoroughly mix condensed milk, treacle and rolled oats in top of double boiler.
2. Allow to thicken over boiling water for 10 minutes, stirring frequently.
3. Allow to cool.
4. When cool, add nuts and raisins, then drop in spoonfuls onto buttered baking sheet. Bake for 15 minutes at 180 C (356 F) and remove from pan immediately.
Title: Aunt Lou's Butter Rum Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 1/4 water
- 4 margarine
- 1 sugar
- 1 water
- 1/2
- 1
- 1/3
- 1/2
Instructions:
1. FOR CAKE: Mix all ingredients well and pour into a greased and floured tube or bundt pan.
2. Bake @ 350 for 45 to 50 minutes.
3. Let stand for about 30 minutes to cool.
4. FOR SAUCE: Put all ingredients except flavoring in a saucepan and bring to a boil.
5. Cook until butter is just melted and sugar is dissolved.
6. Add flavoring and pour hot sauce over cake.
7. Let stand 30 minutes and turn out of pan.
8. Try to bake a day ahead of time.
9. I serve with rum infused whipped cream or Crème Fraîche.
10. Freezes well.
11. Note: You can use a lemon cake mix and lemon flavoring for a GREAT lemon cake (I like to add poppy seeds to). I serve with Lemon Curd.
Title: Sour Cream Berry Cake
Ingredients:
- 1 1/2 flour
- 1/3 sugar
- 1 baking powder
- 1/2 salted butter
- 2 eggs
- 2 vanilla
- 1 blackberry
- 1 raspberries
- 1 sour cream
- 1 egg
- 1/2 sugar
- 1 flour
- 1
Instructions:
1. Preheat oven to 350°.
2. In a bowl, whisk together first 3 ingredients. Whisk together butter, 2 eggs, and vanilla: pour over flour mixture and stir to combine.
3. Press mixture into a 9 inch square baking pan that has been lined with waxed paper. Sprinkle with berries.
4. For Sour Cream Layer: In a bowl, whisk together sour cream, remaining 1/2 Celsius sugar, 1 tablespoons flour and orange rind. Pour over top of mixture in baking pan.
5. Bake in oven for about 1 hours or until light golden and firm on top but still jiggly in center.
6. Cool completely before serving.
Title: Orange You Glad I Baked a Cake
Ingredients:
- 1 eggs
- 3 water
- 1/2 instant vanilla pudding
- 1 1/4 orange zest
- 1
- 2
- 3
Instructions:
1. following the directions on the box for the cake mix as instructed
2. bake in a 9 x 13 inch pan.
3. add the other ingredients and bake at 350 degrees for 35-45 minutes.
4. frost with my other recipe (orange buttercream frosting).
5. chill at least one hour.
6. get ready for the yum factor.
Title: Baked Banana Bliss
Ingredients:
- 4 butter
- 6 firm bananas
- 4 cream cheese
- 4 sugar
- 1 cinnamon
- 1 heavy cream
Instructions:
1. Melt butter.
2. Slice bananas lengthwise.
3. Sauté quickly over high heat.
4. Place 1/2 of bananas in buttered 8 x 8-inch dish.
5. Beat cream cheese with sugar and cinnamon.
6. Spread 1/2 of mixture over banana.
7. Top with remaining bananas and spread with remaining cheese mix.
8. Pour cream over top; bake in 375 degrees oven for 20 minutes.
9. Serve cool garnished with whipped cream or warm over vanilla ice cream.
Title: Raspberry-Chipotle Brownies With Chocolate Ganache
Ingredients:
- 1 water
- 1/2 instant espresso powder
- 1/4
- 2
- 1/2
- 1
Instructions:
1. Heat oven to 350°F Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, stir brownie mix, oil, water, eggs, chili powder and espresso powder 50 strokes with spoon. Spread batter in pan. Drop spoonfuls of preserves onto batter; swirl preserves and batter with knife in S-shaped curves.
3. Bake 25 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
4. In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.
5. Bake-Off is a registered trademark of General Mills ©2010. Eggland's Best is a registered trademark of Eggland's Best, Inc. Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033.
Title: Chocolate Chip Muffins
Ingredients:
- 2 eggs
- 250 milk
- 125 granulated sugar
- 100 brown sugar
- 100 vanilla extract
- 1 flour
- 400 baking powder
- 4 salt
- 1 chocolate
- 150
Instructions:
1. Preheat the oven to 200°C (gas mk 6, 400°F). Place the eggs, oil, vanilla extract, sugars and milk in a large mixing bowl and beat together.
2. In another bowl place the flour, salt and baking powder and mix thoroughly.
3. Chop the chocolate into small pieces, and stir into the flour. Pour in the liquid, and mix together until just blended.
4. Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean (apart from any chocolate!).
Title: Chocolate Orange Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 sugar
- 1/4 baking soda
- 1 salt
- 1/4 mayonnaise
- 1/2 orange zest
- 1 vanilla extract
- 1 confectioners' sugar
- 1/2
Instructions:
1. In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange peel and vanilla; gradually add orange juice until blended. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick). Fill paper-lined muffin cups two-thirds full.
2. Bake at 350° for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Title: Pedas from Mathura
Ingredients:
- 500 milk solids
- 225 sugar
- 250 milk
- 1/2 cardamom powder
- 1/2 saffron
- 1/4 pistachios
- 3 -5 rose essence
Instructions:
1. Add saffron in lukewarm milk and leave aside.
2. Combine sugar with khoya, mix and then cook over medium heat until the mixture is smooth.
3. Add milk in a slow trickle to khoya, stirring continuously and cook till milk is absorbed.
4. Repeat the same process till all the milk is used.
5. Take off the heat, add rose essence, cardamom powder and chopped pistachio.
6. Mix well.
7. Now take a little of the mixture and shape it into a round flat peda.
8. Make same-sized pedas from the remaining mixture.
9. Leave aside to cool thoroughly before serving.
Title: Gorgeousness in a Cookie
Ingredients:
- 1/2 unsalted butter
- 1 1/4 sugar
- 2/3 nonfat plain yogurt
- 1/2 vanilla
- 1 1/2 flour
- 1/2 baking soda
- 1/2 baking powder
- 1 white chocolate
- 1/2 fresh raspberry
- 1/2
- 1
Instructions:
1. Heat Oven to 375.
2. Butter cookie sheet.
3. In mixer beat sufgar and butter until fluffy.
4. Add yogurt, egg white and vanilla.
5. Mix until well blended.
6. Transfer dough into a metal bowl and gently fold in the white chocolate, macademia nuts and fresh raspberries.
7. Cover and refrierate for at lkeast an hour (no more than 3).
8. Flour hands and shape into balls - squash with palm of hand to make a 1 inch thick cookie.
9. Space well apart on cookie sheet and bake on top shelf for 10 - 12 minutes.
Title: Lemon Cheese Squares
Ingredients:
- 1 eggs
- 2 cream cheese
- 1/3 sugar
- 1 lemon juice
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium-sized bowl, combine the cake mix, 1 egg and the oil; mix until crumbly.
3. Reserve 1 cup of the mixture.
4. Lightly pat the remaining mixture into an ungreased 9x13 baking pan. Bake for 15 minutes.
5. Meanwhile, in another medium-sized bowl, beat together the remaining egg, the cream cheese, sugar and lemon juice until light and smooth. Spread over the baked layer.
6. Sprinkle with the reserved crumb mixture and bake for another 15 minutes, until light golden.
7. Cool, then cut into squares.
Title: Girl Scout Thin Mint Knockoffs
Ingredients:
- 1 1/4 all-purpose flour
- 1 sugar
- 1/2 cocoa powder
- 1/4 salt
- 1/4 baking soda
- 3/4 butter
- 3 milk
- 1 pure vanilla extract
- 1/2 butter
- 4
- 2
- 1/2
Instructions:
1. Cookie:
2. Use a food processor to blend dry ingredients, by pulsing.
3. Add margarine, milk, vanilla, and mint extract and pulse until well combined.
4. Scrape out dough, knead until all the ingredients are well incorporated.
5. Chill in refrigerator for 1 to 2 hours, till mixture is firm.
6. Preheat the oven to 350° and line two large baking sheets with parchment paper.
7. When dough is ready, roll balls about as big as a heaping teaspoon, and press them, one by one, onto the baking trays, leaving about 3 inches of space around each.
8. Flatten each to about a quarter inch thick.
9. Bake for 12-15 minutes.
10. Cool on rack completely.
11. (Note prep time includes refrigeration time).
12. Chocolate coating:
13. Melt chocolate chips and margarine until smooth using a double boiler or microwave.
14. Stir in the mint extract.
15. Dip cooled cookies into the chocolate using your fingers or a fork. Arrange cookies plates lined with parchment paper and refrigerate until coating sets.
Title: Spiced Apples
Ingredients:
- 8 granny smith apples
- 2 white sugar
- 1 lemon juice
- 1/4
Instructions:
1. Peel, core, and slice apples.
2. Place all ingredients in microwave-safe bowl.
3. Microwave on high for 15 minutes, stirring each 5 minutes.
Title: Fresh Peach Cobbler With Praline Biscuits
Ingredients:
- 1 1/2 sugar
- 2 cornstarch
- 1 ground cinnamon
- 1 water
- 8 butter
- 3 margarine
- 1/4 dark brown sugar
- 1 pecans
- 2 self-rising flour
- 2 sugar
- 1/2 shortening
- 3/4 buttermilk
Instructions:
1. Combine first 4 ingredients in a Dutch oven; add peaches.
2. Bring to a boil, and cook 1 minute, stirring often.
3. Remove from heat.
4. Pour into a lightly greased 13x9x2-inch baking dish; set aside.
5. Combine butter, brown sugar, and pecans; set aside.
6. Combine flour and 2 teaspoons.
7. sugar; cut in shortening with a pastry blender until mixture is crumbly.
8. Add buttermilk, stirring just until dry ingredients are moistened.
9. Turn dough out onto a floured surface, and knead 3 or 4 times.
10. Roll dough to a 12x8-inch rectangle; spread with pecan mixture, leaving a 1/2-inch border.
11. Starting with long side, roll up jellyroll fashion.
12. Cut roll into 1/2-inch slices; arrange slices over peach mixture.
13. Bake at 400* for 25 to 30 minutes or until lightly browned.
14. Yield: 12 servings.
Title: Cocoa Cherry Spritz Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 vanilla extract
- 1 all-purpose flour
- 1/2
- 1/4
- 2
Instructions:
1. Preheat oven to 375°F.
2. Beat butter until light and fluffy.
3. Add sugar and continue beating until blended.
4. Beat in egg yolks.
5. Beat in vanilla extract.
6. Beat in cherry extract.
7. Beat in cocoa.
8. Add flour and mix well.
9. Using cookie press, press cookies out onto an ungreased baking sheet.
10. Bake about 8 minutes, or until tops are dry but not browned.
Title: Grandma Ruth's Fruitcake
Ingredients:
- 2 pitted dates
- 1/2 brazil nut
- 1/2 walnut halves
- 1/2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1/2 salt
- 1 1/2 eggs
- 1 1/2 rum
- 1
- 4
- 1
Instructions:
1. Preheat oven to 325°F.
2. Halve the dates and the cherries, add pineapple and orange peel and rum and let soak for about 30 minute.
3. Add nuts and stir until evenly distributed.
4. Sift flour,sugar,baking powder and salt together and sprinkle over fruit and nut mixture coating all pieces.
5. Beat eggs until lemon-colored and pour over other ingredients -- mix thoroughly until all pieces are wet and no dry flour remains.
6. Grease 5 3x6 loaf pans (mini) and line bottoms with parchment paper and grease that as well -- this mixture is extremely sticky! Press fruitcake mixture into pans and bake in 325 F oven for 1 hour -- remove and allow to cool.
7. I have found they are easier to remove from pans while still slightly warm.
8. I also brush daily with rum for about 3 or 4 days before serving -- wrapping each cake in plastic wrap or wax paper.
Title: Lemon Sponge Cups
Ingredients:
- 2 butter
- 1 sugar
- 4 flour
- 1/4 salt
- 5 lemon juice
- 1 lemon, rind of
- 3 eggs
- 1 1/2 milk
Instructions:
1. cream butter, add sugar, flour, salt, lemon juice and lemon rind --
2. seperate the eggs, and add the well beaten egg yolks, which have been mixed with the milk -- lastly --
3. beat egg whites till stiff --
4. then add them to cake batter.
5. pour into greased custard cups -- , set in a pan of water, coming about 1/4-1/2 up the side of custard cups.
6. bake 45 minutes at 350* --
7. this may be baked in a 2 quart dish also --
8. there will be lemon custard at the bottom and sponge cake on the top --
9. cool on wire rack --
10. I fill the custard cups a little more than 1/2 full -- .
Title: Microwave Scalloped Apples
Ingredients:
- 8 apples
- 1/3 sugar
- 2 cornstarch
- 3/4 cinnamon
- 1/8 nutmeg
- 2 butter
Instructions:
1. Place apples in a 2 1/2 quart microwave safe bowl.
2. Combine the sugar, cornstarch, cinnamon and nutmeg; sprinkle over apples and toss to coat.
3. Dot with butter.
4. Cover and microwave on high for 5-10 minutes or until apples are tender, stirring occasionally.
Title: Ceylonese Biscuit Pudding
Ingredients:
- 8 chocolate chips
- 8 butter
- 3 eggs
- 10 sugar
- 3/4 milk
- 1 cashew nuts
- 1 rum
- 1 vanilla
- 1 salt
- 1
Instructions:
1. Combine chocolate, rum, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk butter until combined. Set aside.
2. Place egg whites, the salt, and 1 tablespoon of the sugar in a bowl. Beat on high speed until firm but not dry.
3. Place the egg yolks and the rest of the sugar in a bowl. Beat on high speed until pale yellow. With the mixer on low speed, add the chocolate mixture.
4. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
5. Fold the whipped cream into the chocolate mixture.
6. Soak the biscuits in milk slightly. Layer a bottom of a square pan with them. Next layer with chocolate mixture (about 1/2 inch high). Sprinkle with cashew nuts. Follow with another layer of soaked biscuits and then the chocolate mixture and cashew nuts. Continue layering until all of the chocolate mixture is over. Make sure that the top layer is chocolate mixture and cashew nuts.
7. Chill for at least 2 hours.
Title: Bailey's Irish Cream Cake
Ingredients:
- 2 flour
- 1 3/4 sugar
- 3/4 salt
- 1/2 baking soda
- 1 egg
- 1 buttermilk
- 2/3 irish cream
- 3/4 strong black coffee
- 1/4 heavy whipping cream
- 1 powdered sugar
- 2 irish cream
- 1/4 - 1/2
- 1/4
Instructions:
1. Cake: Sift dry ingredients together.
2. Beat egg, oil, buttermilk, liqueur, coffee together.
3. Add to the dry ingredients; beat together for about 3 minutes.
4. Pour into greased/floured 10" springform pan or 9x13 pan.
5. Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
6. Cool.
7. Frosting: beat ingredients together until stiff.
8. Turn cake out onto a plate and frost with whipped cream mixture.
9. Sprinkle with chocolate curls.
Title: Cheryl Burns Ritzy Nutella Crackers
Ingredients:
- 80
- 1
- 3
- 1/3
Instructions:
1. Directions.
2. In Ritz cracker box there are 4 sleeves of crackers.
3. Take 2 sleeves of crackers and top each cracker with enough Nutella to coat gently - then top with remaining 2 sleeves of crackers which makes cracker sandwiches.
4. Microwave candy melts according to package directions.(I basically cook at 1/2 power and 30 second intervals until candies are melted stirring after each 30 second interval).
5. Drop cracker sandwich into melted chocolate, coat completely & remove with fork shaking off excess chocolate. Top immediately with mini M&M's or sprinkles, or colored sugar, etc.
6. Cool completely before serving/storing.
Title: Snowdon Pudding
Ingredients:
- 100 butter
- 200 raisins
- 1 1/2 suet
- 100 cornflour
- 200 light brown sugar
- 175 lime marmalade
- 2 lemons, zest of
- 6 eggs
- 200 lime marmalade
- 2 caster sugar
- 2
Instructions:
1. Grease a 1.2-litre pudding basin and scatter about a third of the raisins inside.
2. Place the suet, cornflour, sugar, remaining raisins, breadcrumbs and marmalade in a bowl and mix together.
3. In another bowl, mix the zest, eggs and a pinch of salt. Stir the egg mixture into the suet mixture and pour into the basin.
4. Put together two large rectangles of greaseproof paper and a piece of foil the same size.
5. Keeping the sheets on top of each other, fold them over in the middle so that you have a pleat in the centre.
6. Place on top of the pudding, folding it down at the sides, to make a cover and tie tightly round the top of the bowl with string.
7. Make a string handle so that you will be able to lift the pudding out of the saucepan easily.
8. Trim so there is 3-4cm of covering left below the string – if it touches the water the pudding will become soggy.
9. Set the pudding in a steamer or in a large pan of simmering water – the water should come a third of the way up the side of the pudding basin.
10. Cover and steam gently for 2 hours. Top up with boiling water if needed.
11. To make the sauce, put the marmalade, caster sugar and 2 tablespoons water into a saucepan and heat gently until combined. Remove from the heat and add the gin. The sauce will thicken as it cools and is best served warm or at room temperature.
12. When the pudding is cooked, run a knife around the edge and turn out onto a plate. Pour the sauce over the top and serve with crème fraîche – its sharpness will cut through the richness of the pudding.
Title: Jean's Best Yellow Cake
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 2 eggs
- 1 7/8 self rising flour
- 3/4 milk
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together sugar and butter.
3. Beat in eggs.
4. Stir in flour and milk alternately.
5. Add in vanilla.
6. Bake at 350 degrees for 25 to 30 minutes.
Title: Norwegian Rhubarb Compote
Ingredients:
- 1 1/2 rhubarb
- 1 1/2 water
- 3/4 sugar
- 1/4 water
- 3 cornstarch
- 1/2 vanilla extract
- 1 sugar
- 2
Instructions:
1. Cut rhubarb into 1/2 inch pieces.
2. Heat water and ¾ cup sugar to boiling, stirring occasionally.
3. Add fruit. Simmer uncovered for about 10 minutes, until rhubarb is tender.
4. Thickening:.
5. Mix ¼ cup water and cornstarch; stir into rhubarb.
6. Heat to boiling, stirring constantly. Boil 1 minute and stir over medium heat. Note: Rhubarb will burn if not stirred! Stir in vanilla extract.
7. To serve:.
8. If using glass serving bowls, be sure to temper with warm water first, otherwise the glass will crack.
9. Pour into serving bowl or individual dessert bowls.
10. When ready to serve, beat whipping cream with 2 tablespoons sugar in chilled bowl until stiff.
11. Pipe cream through decorators' tube or spoon onto rhubarb compote.
Title: Heather's Apple-Cranberry Bread Pudding
Ingredients:
- 2 non-fat soymilk
- 2 vanilla
- 3/4 brown sugar
- 1 cinnamon
- 1/2 allspice
- 1 egg
- 4 apples
- 2 cranberries
- 1
Instructions:
1. beat eggs and add spices, sugar, vanilla, milk.
2. combine bread and fruit and toss.
3. pour egg mixture over bread.
4. let sit 30 minutes.
5. bake at 350 for 45 minutes.
Title: Gooseberry Pie
Ingredients:
- 1 gooseberries
- 3 sugar
- 2 quick-cooking tapioca
- 3 cinnamon
- 1 butter
- 2
Instructions:
1. Prepare pastry.
2. Stem and rinse berries.
3. Crush 1/2 cup berries add sugar, tapioca, and salt and mix.
4. Cook and stir until mixture boils then cook 2 minutes longer.
5. Remove from heat, add remaining whole berries.
6. Pour into pastry.
7. Adjust top crust, cut slits for escape of steam.
8. Brush with milk and sugar.
9. Bake at 400 degrees for 35 minutes.