lumicero/recipes-ing2inst huggingface dataset:
Title: Vicki's Pineapple Upside-Down Dream Cake
Ingredients:
- 1 brown sugar
- 1 butter
- 1 eggs
- 1/3 cold water
- 1/2 maraschino cherries
- 4
- 1
- 6
- 18
- 1/2
Instructions:
1. Drain pineapple reserving 2 tablespoons juice.
2. Combine brown sugar and butter in a 13 x 9- inch pan.
3. Arrange pineapple slices in pan--place a cherry halve in each slice.
4. Cut side up in center of each slice.
5. Sprinkle with reserved juice and nuts.
6. Combine cake mix Dream Whip envelope eggs and water in large mixer bowl for 4 minutes.
7. Carefully spoon over pineapple.
8. Bake at 350° for 50 to 55 minutes or until top springs back when pressed.
9. Let stand for 10 minutes, then invert and let stand 1 minute then remove from pan.
Title: Gluten Free Carrot Cake from a Mix
Ingredients:
- 1 water
- 2/3 butter
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/4 gluten-free vanilla extract
- 2 eggs
- 3 carrots
- 1 carrots
- 1/4 pecans
- 4 walnuts
- 2 cream cheese
- 1/2 butter
- 2 gluten-free vanilla extract
- 1 -3 powdered sugar
- 1/4 milk
- coconut
Instructions:
1. Heat oven to 350°F Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
2. In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
3. Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
4. In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.
Title: Special K Bars
Ingredients:
- 1 sugar
- 1 creamy peanut butter
- 1 sugar
- 6 milk
- 1 1/2 butter
- 6 chocolate chips
- 6
- 1
Instructions:
1. Heat together the Karo and sugar until sugar is dissolved. Do not boil.
2. Add peanut butter and Special K.
3. Spread in a 9 x 13 pan.
4. Boil Frosting ingedients 30 seconds.
5. Turn heat to low and add 1 package chocolate chips. Stir until melted.
6. Spread frosting on bars.
Title: The Best Chocolate Mousse
Ingredients:
- 3 1/2 bittersweet chocolate
- 1 eggs
- 2 sugar
- 2 heavy cream
- 1/3 chocolate
- chocolate curls
Instructions:
1. Combine the chocolate and milk in a heatproof bowl and place over a saucepan of simmering water. Heat, stirring often, until the chocolate melts. Remove from the heat and let cool slightly.
2. Whisk the egg yolks and sugar in a large bowl until thick and creamy. Whisk in the chocolate mixture.
3. Whip the cream in a bowl until stiff peaks form. Add the chocolate mixture and fold together just until combine. Using clean beaters, whip the egg whites until stiff peaks form. Stir some of the whites into the chocolate mixture, then fold in the rest.
4. Spoon into individual dishes. Cover and refrigerate at least 2 hours, until chilled. Garnish with grated chocolate and serve chilled.
5. variations:
Title: Boiled Passionfruit Fruitcake
Ingredients:
- 1/2 passion fruit pulp
- 500 sugar
- 1 eggs
- 3 self-raising flour
- 3/4 butter
- 1/4 plain flour
- 125 mixed spice
- 3/4
- 1
Instructions:
1. combine passionfruit pulp, mixed fruit, orange and butter in a pan.
2. bring to boil.
3. reduce heat.
4. simmer uncovered 3 minutes.
5. remove from heat to cool to room temperature.
6. stir in eggs and dry ingredients.
7. pour into greased and base lined deep 20cm round tin.
8. bake in moderately slow oven about 1 1/4 hours.
Title: Rich Chocolate Mousse
Ingredients:
- 6 heavy cream
- 6 eggs
- 3
Instructions:
1. Put the chocolate and cream in a heatproff bowl set over a saucepan of gently simmering water (do not let the bowl touch the water).
2. Stir until the chocolate has melted.
3. Allow to cool for 5 minutes.
4. Then beat in the egg yolks one at a time.
5. Beat the egg whites in a separate clean bowl with an electric mixer until stiff.
6. Lightly fold the egg whites into the chocolate mixture until combined.
7. Spoon the mousse into 4 ramekins or dessert glasses and chill for 2 hours.
8. Dust with cocoa powder before serving.
Title: Simple Dark Chocolate Icing
Ingredients:
- 1/2 butter
- 1 sugar
- 1
Instructions:
1. first put the butter and sugar in a bowl, stick it in the microwave untill butter is melted. wisk untill sugar is desolved. then immediatly after add your coco and mix.
2. Finally ENJOY!
3. ** you can also add more butter to get the consistancy you desire.
Title: Chocolate Deadly Delights
Ingredients:
- 3 butter
- 1 white sugar
- 2 flour
- 1 1/3 vanilla extract
- 2 eggs
- 4 pecans
- 2 unsalted butter
- 4 powdered sugar
- 2 coffee
- 4
- 1/2
Instructions:
1. oven 350°F.
2. Melt chocoalte and butter in a double boiler (or microwave) and combine till smooth.
3. Add sugar, flour, vanilla and eggs - combine.
4. Add nuts and stir.
5. USING MINI-MUFFIN tins (or just mini-muffin cups on cookie sheets) fill about halfway full (I used a mellon baller for this) and bake 14-15 minutes.
6. While deadlies are cooking - prepare frosting.
7. Melt Additional 4 tbsp butter and chocolate.
8. Stir in powdered sugar (use a whisk).
9. Add enough coffee to make a smooth mixture (I always use all the coffee - the frosting will be very thick, but it's okay).
10. Frost deadlies while they are hot -- Thick frosting will spread out in the mini-muffin cups.
11. Top with pecan half, if desired.
Title: Something Good
Ingredients:
- 1 pecans
- 1 all-purpose flour
- 1/2 butter
- 2 cream cheese
- 2 Cool Whip
- 2 powdered sugar
- 2 instant chocolate pudding mix
- 2 instant vanilla pudding
- 4 milk
- 1 Cool Whip
Instructions:
1. Crust:
2. Mix all together well. Line 9x13-inch pan with the mixture. Pat in firmly. Bake at 350°F for 20 minutes. Let cool completely.
3. First Layer:
4. Mix together softened cream cheese and powdered sugar. Add in Cool Whip and mix in well. Spread over the cooled nut crust.
5. Second Layer:
6. Mix together all pudding mixes and milk until well blended and starts to thicken. Spread over the cream cheese layer.
7. Topping:
8. Top with Cool Whip.
9. Chill in the refrigerator for several hours so cream cheese and pudding set well.
Title: Chocolate Fudge Peanut Squares
Ingredients:
- 1 2/3 butter
- 1/4 flour
- 8 peanuts
- 1 1/4 butter
- 3 cake flour
- 1/8 baking powder
- 1/8 salt
- 3/4 peanuts
- 1 unsalted butter
- 4 eggs
- 3 vanilla extract
- 4
- 2
Instructions:
1. Set the oven to 325 degrees.
2. Butter a 9-inch square baking pan.
3. Dust it with flour, tapping out the excess.
4. In a bowl, combine the cookie crumbs and peanuts.
5. Pour the butter into the baking pan.
6. Scatter the cookie crumb mixture in the pan in an even layer.
7. Press down on the crumbs with a spatula.
8. Bake the crust for 4 minutes.
9. Transfer to a wire rack to cool.
10. In a bowl, sift the flour, cocoa, baking powder and salt.
11. In another small bowl, toss the chopped peanuts with 1/2 teaspoon of the flour mixture.
12. In a large bowl, whisk the butter and chocolate.
13. Stir in the peanut butter, blending it well.
14. Add the eggs, sugar and vanilla.
15. Stir in the flour mixture and chopped nuts.
16. Spoon the batter into the crust, spreading it evenly, and taking care not to dislodge the layer of crust.
17. Bake for 35 minutes or until just set.
18. Transfer to a wire rack and leave to cool completely.
19. Refrigerate for about 1 hour or until firm.
20. With a sharp knife, divide the mixture into quarters.
21. Cut each quarter into quarters again to make 16 squares.
22. Use a metal spatula to lift from pan.
23. Store in an airtight tin.
Title: Raisin and Polenta Cake
Ingredients:
- 250 butter
- 1 sugar
- 2 vanilla
- 3 eggs
- 1 raisins
- 1 polenta
- 1 1/2 baking powder
- 1 lemons
- 2
Instructions:
1. Preheat oven 160 C and line sides and base of deep 20 cm round cake tin.
2. Beat butter, sugar and vanilla with electric mixer till light and creamy.
3. Add eggs, beat well and transfer mixture to bigger bowl.
4. Add raisins, polenta, almond meal, baking powder and lemon rind.
5. Combine well.
6. Spoon mix into tin.
7. Bake one hour or until skewer comes out clean.
8. Cool on wire rack.
Title: Sylvia's Healthy Yoghurt Parfaits
Ingredients:
- 1/2 graham cracker
- 1 low-fat yogurt
- 2 berries
Instructions:
1. Assemble in a parfait or clear glass in the order given:.
2. A sprinkle of crumbs.
3. Yoghurt.
4. berries.
5. Repeat.
6. Make ahead and let sit a few hours, so the crumbs soften. Tastes like cheesecake.
Title: Rainbow Vanilla Cupcakes
Ingredients:
- 3/4 unsalted butter
- 1 3/4 sugar
- 2 eggs
- 3 pure vanilla extract
- 1/2 salt
- 2 1/2 baking powder
- 2 1/2 flour
- 1 1/4 skim milk
- 6
- 2
Instructions:
1. tPreheat oven to 375°F.
2. tIn a large bowl cream together butter and sugar. Add in eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
3. tEvenly divide prepared batter into several different bowls. The amount of bowls will depend on the amount of colors you want to add.
4. tAdd food coloring to each bowl until you get the desired color.
5. tI usually do 6 colors: red, orange, yellow, green, blue, and purple.
6. tLine your muffin tin with paper cups and spoon in colored batter into cups.
7. tFor 6 colors, I recommend spooning in ½ tablespoon of each color in each cup. For a smaller amount of colors, use 1 tablespoon.
8. tBake at 375°F for 15-20 minutes.
9. tAllow cupcakes to cool for about 45 minutes and frost.
Title: Apple Cake With Cinnamon Sugar Topping
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 salt
- 2/3 sugar
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1 sliced apples
- 1 sugar
- 1/2 cinnamon
- 1
Instructions:
1. To make the cinnamon sugar topping: in a small bowl, mix together the 1/2 cup sugar and 1 teaspoon cinnamon; set aside.
2. To make the cake: In a small mixing bowl, sift together the flour, baking powder, and salt; set aside.
3. In a larger mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed; beat for about 3 minutes or until light and thick.
4. Add the dry ingredients to the egg/sugar/oil mixture in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
5. In another bowl, toss the apples with half the cinnamon-sugar topping; then stir half the apples into the batter.
6. Pour the batter into a greased and lightly floured 10-inch tube pan.
7. Drop the remaining apples on top of the batter and sprinkle with the remaining cinnamon sugar.
8. Bake in a 325 degree oven for 60-70 minutes or until a pick comes out clean.
9. Let the cake cool in the pan for 1 hour.
10. Remove cake from pan and cool completely on a wire rack.
Title: Glace Icing - Shiny, Semi - Hard Icing for Cookies
Ingredients:
- 1 confectioners' sugar
- 3/8 milk
- 3/8 corn syrup
- 1
Instructions:
1. In mixing bowl, thoroughly mix sugar and milk with a hand mixer. The icing should be very soft and have a heavy cream texture.
2. Add corn syrup and mix until just combined.
3. Divide icing into several bowls and color using concentrated pastes for the best results. Cover each bowl with plastic wrap until ready to use.
4. Note: The icing will last for up to 2 weeks in the fridge. Put plastic wrap directly over the icing and seal the bowl with a tight fitting lid. When ready to use, stir the icing until it has a flow consistency. Can be made with water instead of milk. Without milk it will last for 3 weeks in the fridge. You do not need to refrigerate decorated cookies. I also guesstimated the yield.
Title: Pumpkin Cake
Ingredients:
- 2 unbleached all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 baking soda
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 margarine
- 1 brown sugar
- 1/2 granulated sugar
- 3/4 canned solid-pack pumpkin
- 1 egg
- 1/2 low-fat buttermilk
- 1
Instructions:
1. Preheat oven 350°F.
2. Spray 9x5-inch loaf pan with baking spray.
3. Sift together flour, baking powder, salt, baking soda, cinnamon, and nutmeg into medium bowl; set aside.
4. Beat margarine and sugars in large bowl with electric mixer on low speed until light and fluffy.
5. Add pumpkin and egg; beat until well blended.
6. Alternately add flour mixture and buttermilk, beating until well blended after each addition.
7. Pour into prepared pan.
8. Bake 1 hour or until wooden pick inserted in center comes out clean. Remove cake from pan to wire rack. Cool completely.
9. Spread with frosting. Sprinkle with walnuts, if desired. Cut into 12 slices to serve.
Title: Sage Apple Cake
Ingredients:
- 2 flour
- 3/4 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/2 cinnamon
- 12 butter
- 3/4 margarine
- 2 brown sugar
- 2 eggs
- 1 water
- 1 fresh sage
- 1 applesauce
- 2 lemon juice
- 1 lemon juice
- apples
- sugar
Instructions:
1. Grease bundt pan with 2 tablespoons butter (or margarine).
2. Preheat oven to 350-degrees F.
3. Sift together first 5 ingredients (flour- cinnamon).
4. In a seperate bowl cream 10 tablespoons butter (or margarine) and sugar until light.
5. Beat in eggs, water and sage.
6. Stir in applesauce.
7. Stir in dry ingredients slowly.
8. Peel and slice apple.
9. Sprinkle apples with lemon juice.
10. Place layers of apple slices on bottom and sides of prepared pan.
11. Pour in batter carefully, trying not to disturb apple slices.
12. Bake for 30-40 minutes or until toothpick comes out clean.
13. Cool 1 hour before turning onto plate for serving.
Title: Oat-Nut Pie Crust
Ingredients:
- 1/2 walnuts
- 1/2 pecans
- 1 rolled oats
- 1/2 unbleached flour
- 1 sea salt
- 3 canola oil
- 3 butter
- 1 maple syrup
- 1 water
- vanilla extract
Instructions:
1. Preheat the oven to 350°F.
2. Bake the almonds and walnuts or pecans on separate baking sheets until they are fragrant and toasted: about 8 minutes for pecans or walnuts, 10 minutes for almonds. Remove from the oven and set aside to cool. Raise the oven temperature to 375°F.
3. Grind the oats in a blender or food processor until they become a coarse meal. Empty into a large mixing bowl.
4. Grind the almonds and walnuts or pecans into a coarse meal and add to the oats, along with the flour and salt.
5. In a small bowl, whip together the oil or butter, maple syrup, vanilla and water. Add to the oat-nut mixture and mix well. Allow the mixture to sit for 10 minutes in the refrigerator.
6. With cold, wet hands, press the crust mixture into a well- oiled tart or pie pan. Bake for 8 to 10 minutes or until barely golden brown.
7. Set aside to cool. Then add pie filling and bake for additional 30 to 35 minutes.
Title: Chocolate Chiffon Cake With Salted Caramel Cream
Ingredients:
- 7 eggs
- 300 caster sugar
- 125 vanilla extract
- 2 cocoa powder
- 50 plain flour
- 300 bicarbonate of soda
- 1 salt
- 1 sea salt
- 1 light brown sugar
- 250 butter
- 150 salt
- 140 dark chocolate
- 1/2
- 250
Instructions:
1. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200 ml water until well combined. Sift in the cocoa powder and whisk until smooth. Sift in the flour, bicarb and 1 tsp salt. Mix and combine.
2. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.
3. Gently pour the mixture into the 25 cm round deep cake tin, greased and lined with parchment paper. Bang it on the work surface twice to expel any large air pockets.
4. Bake for 70 minutes at 160°C or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hour if the cake starts to get too dark.).
5. Remove from the oven, cool in the tin for 10 minutes, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
6. Meanwhile, make the salted caramel: heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few minutes, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.
7. To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few minutes until the chocolate has melted and the mixture has a smooth sauce consistency. Leave to cool at room temperature until it is thick enough to coat the cake.
8. To finish the cake, slice in half and fill with the salted caramel buttercream. Evenly coat the cake with the ganache. Sprinkle with sea salt crystals just before serving.
9. Will keep for up to 2 days in a cool place.
Title: Easy Lemon Shorties
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 2 brown sugar
- 2 lemon rind
- all-purpose flour
Instructions:
1. Using a large bowl, cream butter and beat in sugar until light and fluffy.
2. Stir in lemon rind.
3. Gradually stir in flour until blended.
4. Shape dough into 2 equal discs, wrap in plastic wrap and refrigerate for about 30 minutes until chilled.
5. Preheat oven to 300F.
6. Between 2 sheets of waxed paper, roll out dough to 1/4 inch thickness.
7. Using a 2 inch floured cutter, cut out cookies and place on an ungreased baking sheet.
8. Bake in 300F oven for 17 to 30 minutes until lightly browned on bottom.
9. Remove from oven and allow cookies to cool on racks.
Title: Moist Chocolate Cake
Ingredients:
- 175 unsalted butter
- 1 1/2 caster sugar
- 2 eggs
- 2 golden syrup
- 1 1/2 self rising flour
- 1/4 baking soda
- 1 milk
- 1 1/2
Instructions:
1. Beat the butter and sugar until they become light, creamy and pale.
2. Add the eggs one at a time and beat well.
3. Mix in the golden syrup.
4. Sift flour, baking soda and cocoa in a separate bowl. Fold into the other mixture, alternating with the milk until combined.
5. Turn into a greased and lined cake tin (23 - 25cm).
6. Bake at 160 degrees Celsius for 1 1/4 to 1 1/2 hours.
7. Cool and turn onto a cooling rack.
8. When cooled, ice with chocolate icing,.
Title: Three Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 brewed coffee
- 1/2 eggs
- 4 sour cream
- 1 dark rum
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients except chocolate chips.
3. With an electric mixer, blend on low speed. Beat at medium speed for one minute. Scrape bowl and beat one minute longer.
4. Fold in chocolate chips.
5. Pour into a greased and floured Bundt pan.
6. Bake 55-60 minutes.
7. Turn out of pan and cool.
Title: Pani-Keke Samoa
Ingredients:
- 3 1/2 plain flour
- 1 1/3 white sugar
- 2 baking powder
- 2 bananas
- 1 vanilla extract
- 1 1/2 water
Instructions:
1. Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough.
2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the pani-kekes while frying, or at last 3 inches deep.
3. Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.
Title: blueberry delight
Ingredients:
- 1 Cool Whip
- 1 vanilla instant pudding mix
- 1
Instructions:
1. Slice the angel food cake into medium slices and place into a large serving bowl.
2. Mix instant pudding according to directions.
3. Pour the pudding over the angel food cake.
4. Next, pour the blueberry pie filling over the pudding and angel food cake.
5. Last place cool whip over the blueberry.
6. Refrigerate several hours before serving.
Title: Triple Chocolate Peanut Butter Pudding Cake (Crock Pot)
Ingredients:
- 1 all-purpose flour
- 1/3 sugar
- 2 baking powder
- 1 1/2 chocolate milk
- 1/2 milk
- 2 vanilla
- 2 peanuts
- 1/2 sugar
- 1/2 boiling water
- 1/2
- 3/4
- 2
- 1 1/2
Instructions:
1. Coat a 3 1/2 or 4- quart slow cooker with nonstick cooking spray; set aside.
2. In a bowl, stir together flour,the 1/3 cup sugar, 2 T cocoa powder, and baking powder.
3. Add chocolate milk, oil and vanilla. Stir until batter is smooth.
4. Stir in peanut butter flavored pieces, chocolate pieces and peanuts.
5. Spread evenly in the bottom of the prepared slow cooker.
6. Combine the 3/4 c sugar and 2 T cocoa powder.
7. Gradually stir in the boiling water.
8. Pour mixture evenly over batter in slow cooker.
9. Cover; cook on high-heat setting for 2-2 1/2 hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean.
10. Let stand in cooker 30-40 minutes to cool slightly before serving.
11. To serve, spoon the warm cake into desert dishes. If desired, top with scoops of ice cream. Spoon the sauce over cake and ice cream.
Title: Stuffed Peaches
Ingredients:
- 6 amaretti cookies
- 14 pine nuts
- 2 sugar
- 1/4 sweet marsala wine
- 3/4 butter
- 2 -3
Instructions:
1. Preheat the oven to 400°F.
2. Cut the peaches in half and remove the pits. Scoop out most of the flesh from each half but leave a firm shell about 1/4-inch thick. Put the flesh into a bowl and mash well; set the peach shells aside.
3. Coarsely crumble the amaretti into a small bowl, add the pine nuts, and mix well. Reserve 1/2 cup of the crushed amaretti mixture and add the rest to the peach flesh. Add the sugar and enough of the wine just to moisten the mixture and mix just to blend.
4. Place the peach shells cut sides up in a buttered ovenproof dish. Divide the peach mixture evenly among the peach shells. Sprinkle the remaining wine around the peaches and bake for 25 to 30 minutes, or until the peach shells are easily pierced with a knife.
5. Arrange 2 peach halves on each plate and spoon the cooking juices over. You can also serve with a scoop of very good vanilla ice cream.
Title: Jell-O Light Tiramisu
Ingredients:
- 24 brewed coffee
- 1/3 instant pudding mix
- 1 milk
- 2 Cool Whip Lite
- 1/2
- 2
Instructions:
1. Spoon crushed wafers evenly into 4 individual dessert dishes; drizzle with coffee.
2. Prepare pudding mix with milk as directed on package for pudding.
3. Refrigerate 5 minutes. Spoon evenly over crushed wafers; top with whipped topping. Sprinkle with cocoa.
4. Serve immediately, or cover and refrigerate until ready to serve.
Title: German Poppy Seed Pudding Cake
Ingredients:
- 1 1/2 flour
- 1/8 salt
- 1/4 water
- 1 1/2 active dry yeast
- 1/4 sugar
- 1/4 butter
- 2 eggs
- 1 vanilla pudding mix
- 1 1/4 milk
- 2 butter
- 1/2 poppy seed
- 1/2
Instructions:
1. Grease a 7x11 baking pan with sides, set aside.
2. Combine flour and salt in mixing bowl. Stir together warm water, yeast and 1 teaspoon sugar; pour into flour. Allow to raise until foamy.
3. Add 1/4 cup softened butter, 1 beaten egg and the sugar to flour; stir together with yeast. Knead dough until well mixed. Pat dough into the bottom of prepared pan. Cover and allow to rise double in bulk while preparing next step.
4. Preheat oven to 325 F.
5. Using 1 1/4 cups milk, prepare pudding mix according to package directions. Remove from heat, stir in 2 tablespoons butter. Cool. Stir in poppy seeds, almond extract and 1 beaten egg. Carefully spread pudding over raised dough. Bake 25-30 minutes or until lightly browned on bottom.
Title: Very Vanilla Tofu Bread Pudding (Vegan)
Ingredients:
- 1 tofu
- 9 vanilla
- 1 raisins
- 1/2
Instructions:
1. Pre-heat oven to 350'F.
2. Oil a 9 inch casserole dish.
3. Cut your bread into cubes.
4. Put the Silk Creations in a large bowl and add your bread, vanilla and raisins.
5. Stir well to coat the bread.
6. Allow to soak for at least 10 minutes.
7. Put into your greased casserole dish.
8. Bake for 30 minutes.
9. Sprinkle with icing sugar if desired.
10. Bon Appetit!