lumicero/recipes-ing2inst huggingface dataset:
Title: Shortbread Crust
Ingredients:
- 1 all-purpose flour
- 1 cornstarch
- 1/2 butter
- 1/3 sugar
- 2 pure vanilla extract
- 2
Instructions:
1. Preheat oven to 350 F and generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
2. Mix the flour and cornstarch together. In a medium sized bowl, beat the butter and sugar together on high until creamy. Add the egg yolks and extract, and beat until blended. Reduce the speed to low and mix in the flour mixture together and a dough forms. Now, work the dough with your hands until it comes together in a ball. Chill for 30 minutes. ( it makes it easier to work with.).
3. Flour your hands, place the dough in the center of the pan. Begin pressing from the center outward toward the edges, working in a circular motion around the pan and up the sides. Prick the crust in several places with a fork.
4. Bake the crust just until it is set and golden (do not over bake), about 15 minutes. Leave the crust in the pan and place on a wire rack to cool.
Title: Strawberry Greek Yogurt Bundt Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 3 eggs
- 3 lemon juice
- 1 lemon, zest of
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 fresh strawberries
- 12 powdered sugar
- 1
Instructions:
1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
6. ** Note I have made this cake in advance, it freezes really well then drizzle with glaze before serving.
Title: Mick Mcgurk's Cheese Biscuits (Cookies)
Ingredients:
- 8 butter
- 10 self-raising flour
- 1 cayenne pepper
- 1/2 - 1 salt
- 8 cheddar cheese
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Melt butter in a large bowl. I do this in the microwave.
3. Add flour, cayenne and salt. Mix well. You can use a hand mixer at this stage.
4. Add grated cheese and mix well. You may need to use a wooden spoon to mix. Please use a nice cheese that has some bite.
5. Shape dough into one-inch balls.
6. Roll in coconut.
7. Flatten each ball slightly with a fork.
8. Place on a cookie sheet and bake until golden -- about 12-15 minutes. Keep an eye on them, especially if your oven runs hot.
Title: Sunflower cookie brittle
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1 1/2 vanilla extract
- 1 salt
- 2 flour
- 1 sunflower seeds
- 1
Instructions:
1. Heat oven to 350°.
2. Combine the butter, sugar, vanilla and salt in the mixing bowl of an electric mixer; beat until creamy.
3. Stir in flour gradually, beating until well blended; fold in the sunflower kernels and chocolate chips.
4. Press the dough into an ungreased jellyroll pan.
5. Bake until golden brown, about 20 minutes.
6. Let cool then break the baked cookie apart like peanut brittle.
7. Store in an airtight container.
Title: Chocolate Souffle
Ingredients:
- 1 butter
- 1/2 sugar
- 3 very strong coffee
- 5 bittersweet chocolate
- 6
- 4
Instructions:
1. Preheat oven to 400 degrees F. Butter a 2 quart souffle dish or 6 8 ounce ramekins. Sprinkle with about 1/4 cup sugar. Combine espresso and chocolate in a small bowl and microwave about a minute; stir to combine and melt chocolate. Whisk egg yolks into chocolate.
2. Beat egg whites until frothy. Gradually add 1/4 cup sugar and continue beating until soft peaks form. Stir about 1 cup of the egg whites into chocolate, then fold remaining egg whites into chocolate.
3. Spoon into prepared dish(es) so they are about 3/4 full. Bake 30 to 40 minutes for large souffle; 20 to 25 minutes for individuals. Once souffle has risen, remove from oven and serve.
Title: Apple Dessert
Ingredients:
- 6 -10 apples
- 2 white sugar
- 2 flour
- 2 baking powder
- 1 1/2 cinnamon
- 2 eggs
Instructions:
1. Cover the bottom of a buttered cake tin to a 1-inch depth with apples sliced as for apple pie.
2. Mix dry ingredients; add beaten eggs to dry mixture.
3. Stir until thoroughly moistened.
4. Cover the layer of apples with this mixture.
5. Dot the top with butter.
6. bake in 350 degree oven for 40 minutes.
7. Cool, and serve with desired topping.
Title: Carrot Cake With Orange
Ingredients:
- 285 butter
- 285 light brown sugar
- 5 eggs
- 1 orange, juice and zest of
- 170 self raising flour
- 1 baking powder
- 115 ground cinnamon
- 1 carrots
- 285 walnuts
- 115 mascarpone cheese
- 115 cream cheese
- 225 icing sugar
- 85 orange, juice and zest of
- 1
Instructions:
1. Preheat oven to 180°C / 350°F / gas 4.
2. Cream together the butter and sugar by hand or in a food processor until pale and fluffy, then beat in the eggs and the orange juice and zest.
3. Mix in the sifted flour and baking powder, add the ground almonds, walnuts and cinnamon then fold in the carrots.
4. Whisk the egg whites with a pinch of salt until stiff, then fold them into the flour, nut and cinnamon mix.
5. Pour into the mould and cook for about 50-55 minutes until golden and risen and a plastic cocktail stick inserted into the middle of the cake comes out clean.
6. Allow to cool in the 20" round mould for 10 minutes, then turn out onto a wire cooling rack and leave to cool for at least 1 hour.
7. When your cake is completely cold, make the icing by mixing all the ingredients together then spread over the top of the cake.
Title: Elephant Ears
Ingredients:
- 1/4 margarine
- 1 butter
- 2 all-purpose flour
- 1/2 sugar
- 1/2 baking powder
- 1/3 salt
- 3 milk
- 1 sugar
- ground cinnamon
- sugar
Instructions:
1. Heat the oven to 425 degrees.
2. Grease a cookie sheet with shortening.
3. Heat margarine until melted; set aside.
4. Stir flour, 2 tablespoons sugar, the baking powder and salt in a medium bowl.
5. Stir in milk and 3 tablespoons of the melted margarine until dough forms.
6. Sprinkle a surface lightly with flour; turn dough onto surface.
7. Knead 10 times.
8. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches.
9. Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and cinnamon.
10. Roll dough up tightly, beginning at narrow end.
11. Pinch edge of dough into roll to seal.
12. Cut into 4 equal pieces with sharp knife.
13. Place cut sides up on cookie sheet; pat each into a 6-inch circle.
14. Sprinkle with more sugar.
15. Bake until golden brown, 8 to 10 minutes.
16. Immediately remove from cookie sheet with a spatula.
17. Let cool on wire rack.
Title: Hot Fudge Pudding
Ingredients:
- 1 flour
- 2 baking powder
- 1/2 salt
- 1/2 sugar
- 6 milk
- 1/2 vanilla
- 1 shortening
- 1 walnuts
- 1/4 brown sugar
- 1/2 butter
- 2 hot water
- 1 1/4
Instructions:
1. Mix flour, baking powder, salt, sugar and 2 tablespoons of cocoa.
2. Stir in the milk, vanilla and melted shortening.
3. Add to the dry ingredients.
4. Mix well, then stir in the nuts.
5. Pour into a 9" baking pan.
6. Mix brown sugar with 4 remaining tablespoons of cocoa. Sprinkle over the batter in the pan.
7. Pour on the melted butter, then pour on the hot water.
8. Bake 350 for 40 mins.
9. Serve hot.
Title: French Spice Cake
Ingredients:
- 1 honey
- 1 boiling water
- 2 lemons, rind of
- 3 1/2 flour
- 1 sugar
- 1 baking powder
- 1 cinnamon
- 1/2 baking soda
- 1/4 salt
- 1/4 clove
- 3 eggs
- 1/2
Instructions:
1. in small mixing bowl,mix together honey,boiling water,and lemon peel,set aside.
2. In large mixing bowl,stir together flour,sugar,baking powder,cinnamon,baking soda,salt and cloves.
3. Add honey mixture to flour mixture,stirring til nearly smooth.
4. Mix eggs and oil,add to batter and stir til combined.
5. Pour into greased and floured 10 inch fluted pan.
6. Bake at 325 for 50 minutes or until toothpick inserted near center comes out clean.
7. Cool in pan on rack 10 minutes.
8. Remove from pan and cool completely.
9. Wrap and store overnight.
10. serve with whipped cream if desired.
Title: Dusted Chocolate Pound Cake
Ingredients:
- 1/2 shortening
- 1 butter
- 3 sugar
- 5 eggs
- 3 flour
- 1/2 salt
- 1/2 baking powder
- 1 milk
- 1 1/4 vanilla
- 2
Instructions:
1. Heat oven to 325*; grease and flour bundt or tube pan.
2. Sift flour, cocoa, salt and baking powder together.
3. Beat shortening and butter together.
4. Slowly add sugar and beat until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Add flour mix and milk alternately to creamed mixture, beginning and ending with flour.
7. Add vanilla, mix well.
8. Pour into pan, place on center rack and bake 1-1/2 to 2 hours.
9. Check with wooden pick after 1-1/2 hours to see if it needs more time.
Title: Rocky Crunch Cakes
Ingredients:
- 110 butter
- 1/2 sugar
- 1 3/4 plain flour
- 1/2 sultana
- 1 1/2 baking powder
- 2 milk
- 1/4
Instructions:
1. Preheat the oven to 180.Cream together the butter and sugar,add remaining ingredients.Mix well until mixture resembles a stiff dough.
2. Place heaped teaspoons of mixture on a greased/lined baking sheet,forming rocky shapes.
3. Bake for approx 15 mins until golden.
Title: GiGi's Pumpkin Pie
Ingredients:
- 3/4 granulated sugar
- 1 ground cinnamon
- 1/2 salt
- 1/2 ground ginger
- 1/4 ground cloves
- 2 eggs
- 1/4 nutmeg
- 1/4 allspice
- 1 pumpkin puree
- 1 evaporated milk
- 1
Instructions:
1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. punchure pie crust then POUR pumpkin pie mixture into pie shell.
3. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Title: Sweet Rice Pudding
Ingredients:
- 1/2 basmati rice
- 5 granulated sugar
- 1 cardamom
- 1 unsalted shelled pistachios
- 2 dark raisins
- 3
- 1/4
Instructions:
1. Place the rice in a medium-sized bowl. Fill the bowl with cold water and swirl the rice around to help remove the starch.
2. Carefully pour off the water, making sure not to pour out the rice that has settled to the bottom. Repeat this step 7-8 times, or until the water is clear.
3. Fill the bowl with enough cold water to cover the rice by 2 inches. Let the rice soak for 30 minutes.
4. Drain the rice and set aside.
5. Place the milk in a 6-8- quart pan over medium heat, uncovered, and bring to a boil. This will take about 10-12 minutes. Watch it carefully so it does not boil over, and stir frequently to prevent scorching.
6. Add the drained rice. Return it to a boil. This will take 1-2 minutes.
7. Reduce to a simmer and cook, uncovered, for 30-35 minutes. The rice will absorb the milk as it cooks and thickens. Stir frequently, occasionally mashing the rice with a whisk.
8. If the rice sticks, lower the heat.
9. After almost all the milk has been absorbed and the rice is very tender, add the sugar and ground cardamom. Stir well to combine all the ingredients.
10. Pour the rice into a heat-proof bowl. Let it cool for 10-15 minutes. Cover and chill completely.
11. When ready to serve, spoon the chilled dessert into individual serving dishes and garnish with the pistachios, raisins, and sliced almonds.
Title: Rolled Fondant
Ingredients:
- 1 gelatin
- 1/4 cold water
- 1/2 light corn syrup
- 1 light corn syrup
- 1 shortening
- 2 powdered sugar
- 1
Instructions:
1. Pour water into a microwave safe bowl.
2. Add gelatin and let sit for 5 minutes.
3. Microwave for 20 second intervals until gelatin is dissolved.
4. Add corn syrup and stir with fork.
5. Add shortening and stir until melted.
6. If shortening doesn't melt, microwave for 10 second intervals.
7. Add flavoring(s).
8. Pour your powdered sugar into a large bowl, making a well in the center.
9. Add liquid mixture to powdered sugar.
10. Using a greased wooden spoon carefully fold powdered sugar.
11. Turn out fondant on to a greased surface and knead like bread dough.
12. If fondant is dry add more shortening.
13. If fondant is too sticky add more powdered sugar 1 tbsp at a time.
14. Wrap tightly in plastic wrap and thin place in a zip lock bag; even better if you can vacuum seal it.
15. Let sit for 24 hours; if you don't it will be too soft and sticky.
Title: Homemade Thin Mints
Ingredients:
- 1 unsalted butter
- 1 powdered sugar
- 1 vanilla
- 1 salt
- 3/4 all-purpose flour
- 1 1/2
- 16
- 1
Instructions:
1. Set the oven to 350F.
2. Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
3. Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
4. Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (I used a small cordial glass that measured almost 2" and it was the perfect size).
5. Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container along with the oil and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit. (Don't add any more, the amount is perfect).
6. Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. (I didn't need to do this, they set up fine after about 1/2 hour at room temperature, but then again, we were having a blizzard, "room temperature" is relative!).
Title: Lemon-Lime Layer Cake
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 3/4 egg substitute
- 1 lemon rind
- 1 lime rind
- 1 fresh lime juice
- 2 1/4 flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1 1/3 low-fat buttermilk
- 1 lemon rind
- 1 lime rind
- 1 fresh lime juice
- 1 reduced-fat cream cheese
- 2 1/2 powdered sugar
Instructions:
1. Preheat oven to 350°.
2. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
4. Add egg substitute and the next 3 ingredients (through 1 tablespoon juice); beat well.
5. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
6. Add flour mixture and buttermilk alternately to sugar mixture.
7. Spoon batter into prepared pans.
8. Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pans on a wire rack 10 minutes; remove cakes from pans.
10. Carefully peel off wax paper.
11. Cool completely on wire racks coated with cooking spray.
12. To prepare icing, place 1 teaspoon lemon rind and next 3 ingredients (through cream cheese) in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute).
13. Gradually add powdered sugar, beating at low speed just until blended (do not overbeat).
14. Cover and chill for 30 minutes.
15. Place 1 cake layer on a plate; spread with 1/2 cup icing.
16. Top with remaining cake layer.
17. Spread remaining icing over top and sides of cake.
18. Chill 1 hour.
19. Store cake loosely covered in refrigerator.
Title: Love Cake
Ingredients:
- 225 semolina
- 225 butter
- 225 cashew nuts
- 500 powdered sugar
- 150 eggs
- 10 limes
- 3 rose essence
- 2 vanilla essence
- 2 -3
- 3
Instructions:
1. Warm Semolina in a dry pan.
2. Put it into a bowl and while still hot add the buter and lime rind.
3. Mix and leave overnight at room temperature.
4. Mix the minced cashew nuts and pumpkin preserve with the rose essence and leave aside.
5. Beat the yolks and sugar with the almond and vanilla essence until creamy and double in bulk and until there are air bubbles on the surface.
6. Add the semolina and butter mixture and beat until well mixed.
7. Add the nut and pumpkin preserve mixture and mix well together.
8. Lastly fold in 3 egg whites stiffly beaten.
9. Line a flat baking tray with 7 sheets newspaper and 2 sheets of oil paper.
10. Brush the oil paper with melted margarine.
11. Pour the cake mixture and bake in a pre-heated oven of 160C degrees for 15 minutes and the at 150C degrees for about 45-50 minutes.
12. When the top of the cake becomes golden brown, cover with a piece of foil so that it does not become too brown.
13. When cooked the center of the cake should be still moist.
14. Remove from heat and leave in the baking tray to get cold.
15. Do not turn out this cake.
Title: Chocolate-Orange Cake Roll (Roulage)
Ingredients:
- 4 eggs
- 1/2 water
- 1 Grand Marnier
- 4 half-and-half
- 2 miniature marshmallows
- 6 salt
- 1 Grand Marnier
- 3/4
- 2
- 1 1/2
- 1/4
- 1/2
Instructions:
1. Cake Roll:
2. Coat 2 (15 x 10 x 1-inch) jellyroll pans with cooking spray; line with wax paper, and coat again with cooking spray. Set aside.
3. Beat eggs in a large mixing bowl at medium-high speed with an electric mixer 5 minutes. Add water, beating at low speed to blend. Gradually add cake mix, beating at low speed until moistened. Beat at medium-high speed 2 minutes. Divide batter in half, and spread batter evenly into prepared pans. (Layers will be thin.).
4. Bake each cake at 350 on the middle rack for 13 minutes or until cake springs back when touched in the center.
5. When cakes are done, immediately loosen from sides of pans. Sift 4 tablespoons cocoa (or more, as needed) either directly on top of cake or onto a cloth towel. (Do not use terry cloth to avoid sticking.) Turn each cake out onto the prepared towels. Peel off wax paper. Starting at narrow end, roll up each cake and towel together; place cakes, seam side down, in freezer for 15 minutes (recommended), in regrigerator for 1 hour or on wire racks. Cool cakes completely. Yield: 2 cake rolls.
6. Filling:
7. Beat whipping cream at medium-high speed with an electric mixer until soft peaks form. Fold in 3 tablespoons Grand Marnier and orange rind; set aside.
8. Unroll cake rolls; brush each lightly with remaining 3 tablespoons Grand Marnier. Spread each cake with half of whipped cream mixture. Reroll cakes without towels; place seam side down, on a baking sheet. Cover and freeze at least 1 hour (or up to 3 months, wrapped in foil.).
9. Dust cakes with cocoa, and cut into slices (cakes thaw almost as quickly as you can slice them.) Garnish, if desired. Yield: 5 to 6 servings each cake roll.
10. Sauce:
11. Heat half-and-half in a heavy saucepan over low heat. Stir in chocolate morsels, marshmallows, and salt. Cook over low heat, stirring constantly, until chocolate and marshmallows melt. Remove from heat; stir in Grand Marnier. Yield: 2 cups.
12. * 1/4 cup frozen orange juice concentrate, thawed and undiluted, may be substituted.
Title: Soused Apples
Ingredients:
- 3 apples
- 2/3 raisins
- 1 red currants
- 1 wine
- 1/2 sherry wine
- 1/2 brandy
- honey
Instructions:
1. Add all ingredients to kettle and simmer until peaches are tender.
2. Serve hot with a supper of cold fowl and bread.
3. Rose hip tea is pleasurable with this meal.
Title: Cappuccino Angel Food Cake
Ingredients:
- 1 cold water
- 1 1/4 instant coffee
- 1/4
- 2
Instructions:
1. Beat cake mix and water in large mixing bowl at low speed for 30 seconds and then on medium speed for one minute.
2. Gently fold in the coffee granuals and semi-sweet chocolate chips.
3. Spoon into ungreased tube pan - spreading evenly.
4. Bake at 350 degrees F for 37 minutes or until it springs back when touched.
5. Cool upside down. Loosen edges with a knife. Invert onto plate.
Title: Southern Peach Cobbler
Ingredients:
- 2 flour
- 1 1/2 salt
- 1/2 sugar
- 1 nutmeg
- 1 cinnamon
- 1/3 shortening
- 1/3 butter
- 1/2 water
- 2 orange, juice of
- 2 flour
- 1/2 butter
- 1 1/2 sugar
- 1 nutmeg
- 2 cinnamon
- 1 salt
- 1 lemon juice
- 1 cornstarch
Instructions:
1. Sift flour and salt into a large bowl. Mix in sugar, nutmeg, and cinnamon.
2. Cut in shortening and butter until the texture is grainy and crumbly.
3. Add 5-6 tablespoons of water at a time and gradually squeeze in the orange juice, stirring with a fork and adding touches of flour until your dough is smooth and semi-dry. Form dough into ball.
4. Preheat oven to 350 degrees.
5. Cut the dough in half. Sprinkle a dry, clean surface with a small 1 tablespoons of the flour.
6. Roll out one half of the dough in the shape of your dish and place in a small butter-greased 8x8 or 9x9 glass, square/rectangular cobbler or casserole dish.
7. Re-sprinkle surface with second tablespoon of flour and roll out second half in the same shape and set aside.
8. In a medium-sized bowl, combine peaches, butter, sugar, nutmeg, cinnamon, salt, lemon juice, and cornstarch. Taste and add more sugar, cinnamon, or nutmeg if desired.
9. Pour peaches mixture into crust and smooth over.
10. Top the baking dish with the second crust and fold bottom and top crusts over onto the cobbler to seal the cobbler.
11. Bake in center of oven at 350 degrees for 45 minutes or until golden brown.
12. Cool for at least 25 minutes before serving, allowing filling to thicken.
Title: Low-Fat Chocolate Raspberry Trifle
Ingredients:
- 1 fat-free chocolate pudding
- 2 skim milk
- 4 fresh raspberries
- 2
- 1
Instructions:
1. Make pudding according to package directions, using skim milk, and set aside.
2. Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.
3. Cut or tear angel food cake into 2 inch chunks.
4. Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding.
5. Top with 1/3 of remaining raspberries.
6. Spoon 1/3 of whipped topping onto raspberries and cake.
7. Repeat layers two more times.
8. Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer.
9. Garnish with dollop of pudding and reserved raspberries.
10. Refrigerate 4 hours for best flavor.
Title: Sourdough Ambrosia Bread Pudding
Ingredients:
- 5 skim milk
- 3 low-fat milk
- 4 eggs
- 2 granulated sugar
- 1 vanilla extract
- 1 ground cinnamon
- 1 pineapple chunks in juice
- 1/2 raisins
- 2 milk
- 1/3
- 1/2
Instructions:
1. Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients.
2. Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with cream or milk if desired.
3. *To toast almonds, place nuts single layer on baking sheet. Bake in preheated 350°F oven, stirring occasionally, for 10 to 15 minutes.