lumicero/recipes-ing2inst huggingface dataset:
Title: Genuine Southern Strawberry Shortcake
Ingredients:
- 2 all-purpose flour
- 3 sugar
- 1 baking powder
- 1/4 salt
- 8 butter
- 1 egg
- 2/3 half-and-half
- 4 butter
- 1 strawberries
- heavy cream
Instructions:
1. Preheat the oven to 450°F.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt and mix well. Add the butter and, using a pastry cutter or two knives, cut the butter into the mixture till crumbly.
3. In a small bowl, combine the egg and half-and-half and beat till well blended, then add to the flour mixture and stir till thoroughly moist.
4. Turn the dough out onto a floured surface and knead very briefly. With your hands, pat out the dough to about a 1/2-inch thickness, then, using a floured 3-inch biscuit cutter, cut out 6 biscuits.
5. Place the biscuits on an ungreased cookie sheet and bake on the upper rack of the oven till slightly brown on top, about 12 minutes.
6. While they're still hot, split open the biscuits, spread lightly with butter, and arrange close together on a crystal cake plate.
7. Spoon the berries and cream onto the biscuits and serve while still warm. (For attractive individual servings, prop one biscuit half at an angle on the other on small dessert plates and spoon berries and cream over the tops.
8. Note: I've used Bisquick Mix for the biscuits when I don't have the time to make the real deal, and in my opinion they are quite acceptable, too. Just be sure to use only the freshest, ripe, sweet strawberries, and serve the biscuits warm with butter.
Title: Festive Fudge Crinkle Cookie Sandwiches
Ingredients:
- 1 eggs
- 1/2 granulated sugar
- 2
- 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 350°.
2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3. Dust hands lightly with flour, if desired, and shape dough into 1" balls.
4. Roll balls in sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.
6. Remove from pans after a minute or so and cool completely on wire racks.
7. When cool, take one cookie and spread about 2 tsp of frosting on the flat side.
8. Take another cookie and make a sandwich, flat side to flat side, squishing a little so some frosting squeezes out.
9. Roll in crushed candy canes.
10. I individually wrap each sandwich before storing at room temperature.
Title: Aunt Isabel's Bishop's Cake
Ingredients:
- 1 dates
- 1 pecans
- 1 maraschino cherry
- 1 eggs
- 3 butter
- 1/2 baking powder
- 1 1/2 salt
- 1/4 sugar
- 1 flour
- 1 1/2
Instructions:
1. Chop the dates, pecans, and cherries and set aside in individual prep bowls.
2. Dust dates lightly with about 1 teasp. flour or less.
3. Combine eggs and butter.
4. Sift together dry ingredients and add to egg mixture.
5. Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips.
6. Make sure to stir thoroughly after each addition.
7. Pour into greased loaf pan, I used Pam and then lined with parchment paper.
8. Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours).
9. Let it rest and cool! The first time I tried to take it out of the pan -- I cannot begin to tell you of the mess I made. Then I decided it was not done, as I had only baked it 1 1/4 hours, so I tried to stuff it pack into the pan. That was not easy, but I did it, baked it another hour, and pried it out after letting it cool. It was ugly all the way around, but very good! So good that I am making lots more for sharing.
Title: Chocolate Tortoni
Ingredients:
- 2 cream of tartar
- 6 salt
- 1/2 sugar
- 4 sugar
- 1/8 vanilla
- 1/8
- 1/4
- 2 1/2
- 2
- 1
- 6
Instructions:
1. In a microwave oven or over boiling water, melt both kinds of chocolate.
2. Set aside to cool.
3. Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes.
4. Beat egg whites with cream of tartar and salt until foamy white.
5. Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until soft peaks form.
6. Beat two cups of cream in a bowl until stiff.
7. Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well.
8. Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture.
9. Small chunks of chocolate may remain.
10. Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter).
11. Freeze until firm. four hours or overnight.
12. Beat remaining 1/2 cup of cream in a small bowl until stiff.
13. Garnish each tortoni with a rosette of cream and a candied cherry.
Title: Almost Fat Free Banana Pudding -- so Good!
Ingredients:
- 2 3/4 nonfat milk
- 2 fat-free cool whip
- 2 bananas
- 1
- 2
Instructions:
1. Mix milk and pudding together.
2. Add Cool Whip and condensed milk; mix until smooth.
3. Add vanilla wafers and bananas.
4. Pour in two 2-quart serving bowls or a large rectangle cake pan.
5. Chill for about 1-2 hours and serve.
Title: Blueberry Cream Swirls
Ingredients:
- 1/3 light sour cream
- 1 powdered sugar
- 1/3 fresh blueberries
- 1/3 miniature phyllo cups
- 1
Instructions:
1. Combine sour cream and powdered sugar.
2. Spoon about 1 teaspoons sour cream and 1 teaspoons yogurt side by side in each fillo shell and swirl together using a toothpick, do not over mix.
3. Top each shell with blueberries and serve immediately.
Title: Linzer Tarts
Ingredients:
- 1 margarine
- 1/2 sugar
- 1 egg
- 2 all-purpose flour
- 1 vanilla
- powdered sugar
Instructions:
1. Preheat oven to 350.
2. Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended.
3. Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel.
4. Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies.
5. Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool.
6. Spread raspberry preserves on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.
Title: Chai & Berry Orange Christmas Cake
Ingredients:
- 250 butter
- 250 eggs
- 4 plain flour
- 300 ground cinnamon
- 1 dried cranberries
- 1 oranges, zest of
- 200 chai tea
- 2 tea
- 150 sugar
- 230
Instructions:
1. Soak the dried fruit in strong brewed Baby, It's Cold Outside Chai Tea for at least 2 hours.
2. In a mixing bowl, beat the butter, sugar, eggs and cinnamon until smooth. Mix in the fruit, cranberries and orange zest until nicely distributed. Then sift the flour and fold it into the batter.
3. Decant the mixture into lined round cake tin and smooth the surface with a spatula.
4. Bake at 150C for 1.5 - 2 hours or until a skewer comes out of the cake clean.
5. Cool the cake on a wire rack before glazing.
6. For the glaze: heat 1 cup of water and brew 2 Berry Orange tea bags for 10 minutes. Remove the tea bags, boil the tea in a pan and add 1 cup of sugar. Heat on low for 10 minutes until all the sugar has dissolved and the volume reduced by half.
7. Let it cool for 20 minutes before drizzling over the cake. Keep in an airtight container for up to 3 months.
Title: Swedish Tosca Apples or Pears
Ingredients:
- 3 apples
- 1/3 pears
- 1/2 butter
- 2 sugar
- 1/4 flour
- 1/2 heavy cream
Instructions:
1. Preheat oven to 400°F Place the apples, round side up, in a well-buttered ovenproof dish.
2. Place the butter, sugar, flour, and cream in a pan, heating gently until blended.
3. Meanwhile, carefully toast the almonds on a cookie sheet in the oven. --Watch these carefully!
4. Pour the melted butter mixture over the apples, sprinkle with the almonds, and bake for 20-25 minutes, until the apples are tender. Serve immediately, with cream. .
Title: Fry Pan Cookies
Ingredients:
- 2 eggs
- 1 brown sugar
- 2 dates
- 1 vanilla
- 1/2 walnuts
- 1/2
- 2
- 2/3
Instructions:
1. Beat eggs and brown sugar together; stir in dates.
2. Pour mixture into a lightly greased heavy frying pan.
3. Cook, stirring constantly, over medium heat until dates are soft (8 to 10 minutes); remove from heat.
4. Stir in remaining ingredients except coconut; cool to lukewarm.
5. Shape mixture into small balls and roll in coconut.
Title: Marvelous Maraschino Mini Pound Cakes
Ingredients:
- 1 1/4 butter
- 2 3/4 sugar
- 5 eggs
- 1 vanilla extract
- 3 flour
- 1 baking powder
- 1/4 salt
- 1 sweetened condensed milk
- 2 maraschino cherries
- powdered sugar
Instructions:
1. Preheat oven to 350*F. Grease and flour six 6x3" loaf pans.
2. In a large bowl, using an electric mixer, cream together the butter, sugar, eggs, and vanilla on low speed until blended, then on high speed for 5 minutes until light and fluffy.
3. In another bowl, whisk together the flour, baking powder, and salt.
4. Add the flour mixture to the butter mixture alternately with the condensed milk, blending lightly after each addition. Fold in the cherries.
5. Divide batter evenly among the prepared pans; bake for 45 minutes or until a toothpick tests done.
6. Cool in pans for 5 minutes; remove from pans and cool completely on wire racks. Dust with powdered sugar.
Title: Cocaine Squares
Ingredients:
- 1
- 12
Instructions:
1. Mix the top three ingredients together and pour into a greased 9"x13" pan. (or you can use parchment paper/aluminum foil, that will help you take it out of the pan).
2. Bake in 350 degree oven for 10 - 15 minutes, watch it doesn't brown too much. Let cool completely.
3. When it is cool, ice with Duncan Hines cream cheese icing and sprinkle with remaining Skor bits. It also freezes well so you can make it up ahead of time. Enjoy.
Title: Tropical Cookie Balls
Ingredients:
- 1 salt
- 1/4 pecans
- 1 ground cinnamon
- 1 1/2 sweetened coconut
- 1/2 light corn syrup
- 1 1/2 honey
- 1/3
- 2
- 1
Instructions:
1. Combine cookie crumbs, salt and fruit in large bowl; stir well. Add 1 cup pecans, cinnamon and 1/2 cup coconut; mix well.
2. Stir in corn syrup, honey and rum extract. Knead by hand until the mixture comes together. Shape into 1-inch balls.
3. Combine remaining 1/2 cup pecans and remaining 1 cup coconut on baking sheet. Roll balls in mixture to coat.
Title: The Dessert Bible's Vanilla Pudding
Ingredients:
- 1/3 granulated sugar
- 1 1/2 cornstarch
- 1/8 salt
- 2 half-and-half
- 1 1/2 vanilla extract
Instructions:
1. Combine sugar, cornstarch and salt in a medium saucepan.
2. Whisk in about 1/3 cup of the half-and-half, until smooth.
3. Whisk in the remaining half-and-half until well combined.
4. Cook over medium heat, stirrying constantly and gently until thickened (about 5 minutes, but the time will vary).
5. Reduce heat to low and continue to heat, stirring gently until the mixture reaches a simmer.
6. Cook one minute more over low heat, not stirring, then remove from heat.
7. Fold in vanilla and pour pudding into 4 serving dishes.
8. The book doesn't say, but I presume that you could serve this either warm or chilled.
Title: Apple Bundles
Ingredients:
- 2 apples
- 1/3 walnuts
- 1/4 brown sugar
- 1/4 raisins
- 1 all-purpose flour
- 1/2 lemon, rind of
- 1/2 ground cinnamon
- milk
- sugar
Instructions:
1. In a bowl, combine the apples, walnuts, brown sugar raisins, flour lemon peel,ans cinnamon|set aside.
2. Roll pastry to 1/8 in.
3. thickness.
4. Cut into 5-in.
5. circles.
6. Spoon about 1/4 cup apple mixture into center of each circle.
7. Moisten edges of pastry with water.
8. Fold over and seal edges with a fork.
9. Place on a greased baking sheet.
10. Bake at 450 degrees for 10 minutes.
11. Reduce heat to 400; bake for 10 minutes longer.
12. Brush each with milk and sprinkle with sugar;return to oven for 5 minutes.
Title: Caramel Banana Bourbon Bread Pudding
Ingredients:
- 3 -4 bananas
- 2 brown sugar
- 1/2 - 3/4 sugar
- 4 heavy cream
- 1/2 unsalted butter
- 4 vanilla bean
- 1/4 - 1/2 Bourbon
- 1 walnuts
- 1/4 - 1/2 pecans
- 1 cocoa powder
- 1
Instructions:
1. Caramelize walnuts.
2. Take the walnuts and put them in a large skillet and toast on med heat till they brown a little. Then add 2 tablespoons of butter,stirring to coat nuts. Then add 1/2 cup brown sugar and cocoa powder stirring again to caramelize sugar and coat nuts. Then spread nuts over cookie sheet with wax paper and cool.
3. Bread pudding: Preheat oven to 200°F.
4. Cube bread into equal size cubes and spread onto cookie sheet and bake until dry and crisp(not brown) about 10-15 minutes then bump up temperature to 350°F Then peel and cut bananas in bite size pieces and sauté in large non-stick pan with 2 tablespoons butter and 1/2 cup brown sugar and 2 tablespoons bourbon till bananas are well caramelized and bourbon cooked off. Put 3 cups heavy cream in sauce pan with vanilla bean (split and scraped) and simmer over medium heat till bubbles form around rim of pan (do not boil) then remove from heat.
5. Whisk the eggs together with the 1/2 cup sugar until it is well incorporated. Then temper the egg with the warm cream adding small amounts at first until the egg and cream come together and egg warms up,then remaining cream can be added and vanilla bean removed finishing the custard. Now take dried cubes of bread add to custard and allow them to soak up most of custard.
6. Now take the custard soaked bread, caramelized nuts, and bananas and layer them into large casserole dish( bread then bananas then nuts, repeat) Then put into water bath. Put into preheated oven for about 30-45 minutes till custard looks set wiggles as one mass not sloshy. You can add a little brown sugar to top to crisp and caramelize it.
7. Bourbon Brown Sugar Carmel Sauce: Add remaining brown sugar, butter and bourbon to a large non-stick skillet and allow to cook for 10-15 minutes on medium heat. The ingredients should be combined and bourbon cooked off and it may look granular. Now remove from heat and stir in remaining cream slowly being careful not to splash. Once cream is incorporated return to med-low heat and allow to simmer another 5-10 minutes stirring occasionally. Once cooled store and add to top of pudding or ice cream.
Title: Williamsburg Orange Cake
Ingredients:
- 8 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 2/3 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 buttermilk
- 1 raisins
- 2 walnuts
- 1 orange zest
- 2 confectioners' sugar
- 2 warm water
Instructions:
1. FOR THE CAKE: Cream together the butter and sugar until light and fluffy. Beat in the eggs and the vanilla extract. In a small bowl, blend the flour, baking soda and salt. Add the flour mixture to the butter mixture alternately with the sour milk or buttermilk, beginning and ending with the flour mixture. Blend well after each addition. Stir in the raisins, walnuts and orange peel. Pour the mixture into a buttered and floured 8 inch square pan, and bake in a preheated 350°F oven for 45 to 50 minutes, or until a cake tester comes out clean when inserted into the center of the cake. Leave the cake in the pan on a wire rack for 10 minutes before removing it from the pan and cooling it thoroughly on the rack. Cover the cooled cake with the glace icing.
2. FOR THE GLACE ICING: For this recipe use 2 tablespoons sweet sherry instead of water, and flavored with 1 tablespoons grated orange peel.
3. Stir the warm water and the confectioners’ sugar together until the sugar dissolves completely and the icing is smooth. The icing should be thick enough to coat the back of a spoon. If it is too thick, add more liquid; if too thin, add a little sugar. The icing should be used at once. Makes about 1 cup.
4. To make coffee flavored icing replace the water with strong black coffee. Once it is made, plain glace icing may be flavored to taste with vanilla, almond or peppermint extract, or with a liqueur. Liqueur must be added in large amounts than more concentrated extracts; if you use liqueur, reduce the amount of water used in the icing by about 1 Tablespoon. For chocolate flavored icing, melt 2 ounces of semisweet chocolate in the top of a double boiler over hot water. Let the chocolate cool slightly, then stir it into the prepared icing.
5. The Early American Cookbook.
Title: Fruity Oatmeal Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 sugar
- 2 eggs
- 2 vanilla
- 1 flour
- 2 1/2 cinnamon
- 3 nutmeg
- 2 baking soda
- 1/2 dried cherries
- 1/3 oatmeal
- 1/8
- 1/3
- 2
Instructions:
1. preheat oven to 375*.
2. grease and flour a cookie sheet.
3. in large bowl, cream butter with both sugars, beat in eggs, cream and vanilla --
4. sift 2 1/2 cups flour together with baking soda, salt, cinnamon and nutmeg --
5. stir into egg mixture.
6. dredge dried fruits in remaining flour, and fold in batter --
7. along with oats --
8. drop 2 tbls of batter per cookies onto sheets.
9. and flatten with a spoon.
10. bake 10-12 minutes or light browned --
11. carefully transfer to racks.
Title: Instant Indian Shahi Halwa
Ingredients:
- 500 ghee
- 400
- 2
Instructions:
1. Heat ghee in a thick-bottomed pan.
2. Add the ground almonds.
3. Stir until they become lightly browned.
4. Add the condensed milk.
5. Stir until it thickens and starts leaving the sides of the pan.
6. Remove onto a lightly greased serving tray.
7. Garnish with almonds and serve.
8. Enjoy!
Title: Beatty's Chocolate Cake
Ingredients:
- 1 3/4 all-purpose flour
- 2 sugar
- 3/4 cocoa powder
- 2 baking soda
- 1 baking powder
- 1 kosher salt
- 1 buttermilk
- 1/2 eggs
- 2 pure vanilla extract
- 1 coffee
- 1 butter
- 6 pure vanilla extract
- 1/2 confectioners' sugar
- 1 coffee
- 1
- 1 1/4
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
3. frosting:.
4. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
5. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Title: Blueberry Crunch
Ingredients:
- 20 crushed pineapple
- 3 blueberries
- 1/2 butter
- 3/4 sugar
- 18 1/2 pecans
- 1/2
Instructions:
1. Pour pineapple on bottom of 9x13 inch baking dish. Add blueberries. Put 1/2 of sugar on pineapples and blueberries. Sprinkle cake mix over this. Sprinkle with pecans and other 1/2 sugar. Drizzle butter over.
2. Bake at 375 degrees for 30 minutes. Punch down to release juices. Then bake another 10-15 minutes.
Title: Fluffernutter Cupcakes
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 2 cornstarch
- 1 1/4 baking powder
- 1/8 salt
- 3/4 granulated sugar
- 2 eggs
- 1 1/4 pure vanilla extract
- 4 unsalted butter
- 1/4 milk
- 1/2 granulated sugar
- 1 water
- 3 cream of tartar
- 2 salt
- 1 chocolate-covered peanuts
- 1 creamy peanut butter
Instructions:
1. Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
5. Meanwhile, make the frosting: In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, stirring constantly until the sugar has dissolved, 2 to 3 minutes.
6. In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.
7. With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes.
8. Mix the frosting with the chocolate covered peanuts and peanut butter to taste, spread on cooled cupcakes and serve.
Title: Quick Apple Cobbler
Ingredients:
- 1 lemon juice
- 1 nutmeg
- 1/4 butter
- 1
- 2
- 3
Instructions:
1. Preheat oven to 425*.
2. To make cinnamon mixture combine 3 T. Sugar with 1 teaspoons Cinnamon.
3. In a pan combine pie filling, lemon juice & nutmeg.
4. Bake for 10 minutes.
5. Cut biscuits in half & dip in melted butter, turn in cinnamon mixture and place on hot apple mixture.
6. Bake 15 minutes.
Title: Rich Rhubarb Cream
Ingredients:
- 1 rhubarb
- 4 powdered sugar
- 10 butter
- 1 soft brown sugar
- 2 walnuts
- 2 fresh strawberries
- 6
- 1
Instructions:
1. Remove any leaves from the rhubarb stalks and rinse under cold water. Slice the stalks into 1 inch pieces.
2. Cook the rhubarb and superfine sugar together with a small amount of water, until pulpy, around 10 minutes.
3. Cool, then drain off any surplus juice through a colander. Mash the remaining pulp, and set aside.
4. In a mixing bowl, beat the cream stiffly with the powdered sugar, then set aside.
5. Place the butter, brown sugar and crumbs in a small pan and cook, stirring frequently, until the crumbs are crisp and golden. Add the walnuts and chopped ginger (if using) to the crumbs, when cold, and mix through.
6. Gently stir the rhubarb pulp and whipped cream together, and place a little in the bottom of four dessert glasses. Add alternate layers of crumbs and rhubarb cream, finishing with cream.
7. Decorate with strawberries or glace cherries if desired, and chill before serving.
Title: Umm Ali Recipe - Bread Pudding
Ingredients:
- 17 frozen puff pastry
- 1 sweetened condensed milk
- 3 water
- 1/2 pistachios
- 3/4 pine nuts
- 1/2 coconut flakes
- 1/2 vanilla extract
- 1/2 - 3/4 sultana raisin
- 1/2
- 1/4
Instructions:
1. Preheat oven to 400 degrees. Unroll puff pastry sheets and place on greased baking sheets. Bake for 15 minutes. You want the puff pastry to be golden and puffed. Remove from oven. Do not turn oven off; you will be using it in a few minutes with the same temperature.
2. Break puff pastry into small pieces (about 1-2 inches.
3. Add nuts and coconut and be sure that they are mixed well and evenly distributed.
4. Place nuts and bread in greased 9x12 baking dish.
5. In a saucepan, heat sweetened milk, vanilla, and water on medium heat. Allow to cook for about 3-5 minutes.
6. Remove from heat then allow to cool.
7. Pour milk over puff pastry/nut mixture.
8. Pour creme on top and bake uncovered for 15 minutes.
9. Sprinkle on sultanas.
10. Serve warm. From what I have read, it is NOT recommended to prepare too far ahead or to reheat later as it will lose its crispiness.