lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Shortcakes
Ingredients:
- 1 1/2 flour
- 1 1/2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 baking soda
- 1/4 butter
- 3/4 buttermilk
- 1 milk
- 7 1/2 strawberries
- 1/3 - 1/2 sugar
- 1 heavy cream
- 1/4 sour cream
- 1 1/2 powdered sugar
- 1/2 vanilla
Instructions:
1. Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes. Press strawberries with spoon to release juices. Let stand at room temperature for one hour while preparing biscuits.
2. To make biscuits - preheat oven to 425-degrees F.
3. Sift twice first 5 ingredients for biscuits (flour - baking soda). Cut in butter with two knifes or pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork until a soft dough forms.
4. Turn dough out onto a floured board and knead six times. Pat dought into a 8 x 5 inch rectangle, triimming sides. Using a floured knife cut rectange in half and then crosswise into thirds making six (2 1/2 inch) squares. Transfer biscuits to an ungreased baking sheet and brush tops with milk (or cream). Bake for 12-15 minutes or until golden. Transfer to rack and let cool while finish preparing berries.
5. Beat together heavy cream, sour cream, powdered sugar and vanilla with an electric mixer at medium high until cream holds shape (but is not stiff).
6. To serve: split biscuits horizonally with a fork an arrange two halves split sides up on six plates. Top with berries and juices and whipped cream. Serve with additional berries and cream if desired.
Title: Grand Marnier Creme Brulee
Ingredients:
- 6 sugar
- 7 Grand Marnier
- 2 1/4 vanilla extract
- 2 brown sugar
- 2
- 3
Instructions:
1. Preheat oven to 325°F.
2. Whisk egg yolks and 7 tablespoons sugar in medium bowl until thick and pale yellow, about 2 minutes.
3. Bring cream to a simmer in heavy small saucepan.
4. Gradually whisk hot cream into yolk mixture.
5. Whisk in Grand Marnier and vanilla; divide custard among six 3/4-cup custard cups.
6. Arrange cups in 13x9x2-inch metal pan. Pour enough hot water into pan to come halfway up sides of cups.
7. Bake custards until gently set in center, about 25 minutes.
8. Remove cups from water and refrigerate uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
9. Preheat broiler. Place custards on baking sheet. Sprinkle 1/2 tablespoon brown sugar onto each. Broil until sugar starts to bubble and color, turning sheet often to prevent burning, about 2 minutes. Chill until topping is hard and brittle, at least 1 hour and up to 6 hours.
Title: Martha Stewart Orange Sable Cookies
Ingredients:
- 1 1/4 powdered sugar
- 1 butter
- 12 orange zest
- 3 egg
- 1 all-purpose flour
- 1 sugar
- 1 1/2
- 1
Instructions:
1. Place almonds and confectioners sugar in the bowl of a food processor.
2. Process until mixture resembles coarse cornmeal, set aside.
3. Place butter and zest in the bowl of an electric mixer fitted with paddle attachment.
4. Beat on medium speed until light and fluffy, 2-3 minutes.
5. On low, add almond mixture, beat until combined. 10-15 seconds. Add egg and orange juice, combined. Add flour, combine.
6. Place 2 12x 16" of parchment on a clean work surface.
7. Divide dough in half.
8. Form a rough log with each half. place on parchment.
9. Fold parchment over dough, use a ruler to roll and press dough into 1 1/2" diameter logs.
10. Chill for at least 3 hours.
11. Preheat oven to 350*.
12. Line 2 baking sheets with parchment. Spread sanding sugar in a jelly roll pan and unwrap logs and roll in sugar to coat.
13. Cut into scant 1/4" rounds, place on sheets, 1" apart.
14. Bake until edges are golden, about 15 minutes.rotating halfway through.
15. Transfer to a wire rack to cool.
16. Bake or freeze remaining dough.
17. Store baked cookies in a air tight container for up to 2 weeks.
Title: Lemon-Cream Sandwich Cookies
Ingredients:
- 2 lemon zest
- 1/4 salt
- 1/2 vanilla
- 3/4 unsalted butter
- 3 powdered sugar
- 1/2 lemon juice
- 1 lemon zest
- 3 3/4 all-purpose flour
- 1 salt
- 1/2 baking soda
- 1 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 2
Instructions:
1. Filling:
2. Using the back of a spoon mash lemon zest and salt to a paste in a medium bowl.
3. Add butter. Using an electric mixer, beat until fluffy.
4. Add powdered sugar in 4 batches, beating after each addition until well blended.
5. Cookies:
6. Boil lemon juice and lemon zest in small pan until the mixture is reduced to two tablespoons, this takes about four minutes, watch it closely.
7. Pour into a small bowl and let cool.
8. Sift flour, salt, and baking soda into a small bowl.
9. Using an electric mixer beat butter in a large bowl until fluffy.
10. Add sugar, beat until well blended.
11. Beat in two whole eggs, one at a time, then beat in two egg yolks.
12. Beat in lemon juice mixture.
13. Add in dry ingredients and stir until well blended but do not overstir!
14. Cover dough and chill until very firm, at least four hours and up to one day.
15. Preheat oven to 375°F Line 2 baking sheets with parchment paper.
16. Roll out dough on lightly floured surface to scant 3/8 inch thickness.
17. Using 2 inch round cookie cutter, cut out cookies.
18. Transfer cookies to baking sheets and bake one pan at a time for best results.
19. Bake for 12 minutes or until edges are golden brown.
20. Transfer to racks and cool completely, repeat with remaining dough.
21. Spread 2 tablespoons of filling on the flat side of one cookie. Top with another cookie.
22. Repeat process to make your sandwich cookies.
23. Can be made 2 days ahead.
24. Store airtight in the refrigerator.
Title: Maple Cake
Ingredients:
- 3 3/4 self-rising flour
- 1/2 Self-Rising Flour
- 3/4 ginger
- 1/2 unsalted butter
- 3 sugar
- 1 1/2 eggs
- 3/4 pure maple syrup
- 2 hot water
- 1/2 maple syrup
- 3/4 sugar
- 1/4 cream of tartar
- 1/4 salt
- 1 vanilla extract
- 1/4 butter
- 1/2 pure maple syrup
- 1/4 powdered sugar
- 1 -2 walnuts
- 2 -3
- 1/4 - 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and lightly flour (I use Recipe #78579) two 9-inch cake pans, then line the bottoms with waxed paper.
3. In a large bowl, mix together the flour and the ginger and set aside.
4. In a large bowl, cream the butter and the sugar until fluffy.
5. Add the eggs one at a time, beating until well combined.
6. Beat in the maple syrup gradually.
7. Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth.
8. Pour the batter into the prepared pans; prepare a hot water bath to be placed on the rack underneath the cake pans. Bake for 30-35 minutes or until cake tests done (the toothpick test).
9. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
10. To make the original frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
11. To make the buttercream frosting: mix butter, extract and syrup till smooth. Add powdered sugar (a few tablespoons at a time), beating on high speed (my handmixer has three speeds) till frosting reaches desired consistency.
12. When cake has cooled, ice between the layers. Ice top and sides of cake, sprinkling the top with chopped walnuts.
Title: Fudge Blossoms
Ingredients:
- 1/4 butter
- 1 egg
- 1 water
- 2 pecans
- 3/4 - 1 walnuts
- 48
Instructions:
1. Preheat oven to 350.
2. Cut butter into cake mix until its coarse crumbs.
3. Stir in egg and water.
4. Shape into 1/2 inch balls.
5. Roll into nuts, pressing gently into dough.
6. Place 2 inches apart on cookie sheets.
7. Bake 12 minutes until puffed and almost set.
8. Place candy in middle of each cookie, pressing slightly.
9. Bake 1 minute more.
10. Cool 2 minutes on sheets.
11. Remove and cool completly on racks.
Title: Gum Paste
Ingredients:
- 1 warm water
- 4 powdered sugar
- 3 powdered sugar
- 1
Instructions:
1. In a large bowl, mix the gum-tex with 3 cups powdered sugar.
2. Make a shallow well in the center and set aside.
3. Mix the water and glucose in a glass measuring cup until well blended; heat in a microwave on High for 30 seconds (mixture should be clear).
4. Pour into the well of powdered sugar and mix until well blended (mixture will be soft).
5. Wrap tightly in plastic wrap, and then seal in a plastic zipper bag; let sit at room temperature for at least 8 hours.
6. Knead the remaining powdered sugar into the paste when you are ready to use it.
7. The gum paste will soften as you work it.
Title: Aunt Lucy's Trifle
Ingredients:
- 1 ladyfingers
- 1 strawberry Jell-O gelatin dessert
- 1 vanilla pudding mix
- 1 confectioners' sugar
- 2 heavy cream
- 1/2
- 1/4
Instructions:
1. Place a layer of lady fingers in the bottom of a 2 quart glass bowl.
2. Prepare Jello using only 1 1/2 cups water. Chill about 30 minutes until thickened. Drain fruit cocktail and add to Jello.
3. Spoon Jello mixture over lady fingers and refrigerate until set.
4. Make vanilla pudding according to package directions; Let cool.
5. Spoon over Jello layer.
6. Using a mixer, beat whipping cream until thick, while adding confectioners' sugar. Spoon over pudding layer.
7. Sprinkle top with almonds.
8. Chill until ready to serve.
Title: Best Ever Classic Apple Pie
Ingredients:
- 2 sugar
- 1/2 granulated sugar
- 1 light brown sugar
- 1/2 cornstarch
- 3 ground cinnamon
- 1/2 salt
- 1/4 ground cloves
- 1 granny smith apples
- 2 unsalted butter
- 2 lemon juice
- 2 egg
- 1 water
- 1
Instructions:
1. Heat oven to 400°F.
2. Fit 1 pie crust to bottom and up side of 9 inch deep dish pie plate. Pick bottom of crust with fork and refrigerate while preparing filling.
3. In a small bowl, blend 1/2 cup of the granulated sugar, the light brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.
4. Cut apples into 1/2" pieces. Melt butter over medium heat. Add apples, lemon juice and sugar mixture. Cook about 10 minutes until juices thicken. Cool on a rack for 25 minutes.
5. Pour cooled mixture into the prepared crust lined pie plate. Roll second crust to about 12 inches. Cut 1 inch vent hole in center of dough. Transfer dough to top of pie. Crimp edges together and flute decoratively.
6. Brush pie with egg mixture.
7. Sprinkle with remaining 1 teaspoon of sugar. Bake at 400°F for 20 minutes, then reduce temperature to 350°F and bake an additional 25 minutes. Cover pie with foil if it bakes too quickly. Cool at least 1 hour before slicing and serving.
Title: Riskrem
Ingredients:
- 3/4 white rice
- 1 salt
- 1 milk
- 1/2 sugar
- 1 heavy cream
- 2
- 1/2
- 1
Instructions:
1. Cook rice, salt, and milk in double boiler until rice is soft and mixture is thick - about 1-1/2 hours.
2. Add sugar and almond extract. Chill.
3. Add all almonds. Stir in whipped cream.
4. Serve with a red fruit sauce (lingenberry, raspberry, etc.).
Title: Chocolate Caramel Wafers
Ingredients:
- 1 evaporated milk
- 1/4 pecans
- 1
- 8
- 1
Instructions:
1. Preheat oven to 225 degrees.
2. Place unwrapped caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 3 minutes or until melted. Stir until smooth.
3. Place vanilla wafers on ungreased cookie sheets.
4. Spread caramel mixture over vanilla wafers.
5. Top each wafer with a square of chocolate bar.
6. Place in 225 degree oven for 1-2 minutes or until chocolate melts.
7. Remove from oven and spread chocolate with an icing knife.
8. Top with pecans if desired.
Title: Moist & Spicy Coconut Oatmeal Cake
Ingredients:
- 1 oatmeal
- 1 1/2 boiling water
- 2 eggs
- 1/2 sugar
- 1 brown sugar
- 1 vanilla extract
- 1 baking soda
- 1 cinnamon
- 1 nutmeg
- 1/2 allspice
- 1/2 flour
- 1 1/2 oatmeal
- 1/2 butter
- 1 walnuts
- 1 pecans
- 1 brown sugar
- 1 coconut
- egg
Instructions:
1. Mix Oatmeal and boiling water together first to get things started; Beat together eggs/oil/sugar vanilla, then add the rest and mix well.
2. While the cake is in the oven, make the topping; bake the cake in greased 9"X13" cake pan for 35 - 40 minutes at 350 degrees.
3. Pull the cake out, spread the topping to completely cover the cake surface, and bake 15 - 20 minutes more. This cake tastes great fresh, but gets even better after waiting for a day.
4. Enjoy!
Title: Poached pears with vanilla sauce
Ingredients:
- 3 water
- 2 vanilla essence
- 1 sugar
- 4 -6 pears
Instructions:
1. Combine the first three ingredients in a saucepan.
2. Cook over medium heat until sugar is dissolved.
3. Add pears and simmer for 20 minutes.
4. Remove fruit and set aside to cool.
5. Now heat syrup until it thickens slightly.
6. Place fruit in dessert bowls.
7. Pour syrup over top of the fruit and enjoy!
Title: Lajawab Gajar Ka Halwa !!
Ingredients:
- 500 carrots
- 1 1/2 milk
- 1/2 sugar
- 2 ghee
- 10 raisins
- 10 cashews
- 10
Instructions:
1. mix the carrots and milk.
2. without covering with a lid high the micro for 15 minute.
3. again start after 5 minutes. add the sugar and mik it well .
4. withotu covering high the micro for 10 minutes.
5. add the ghee.mix it well and for 7 minutes again high the micro.
6. serve hot.
Title: Bourbon Brownies
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 12 bittersweet chocolate
- 1/2 unsalted butter
- 1 light brown sugar
- 2 eggs
- 1/2 Bourbon
Instructions:
1. Position the rack in the lower third of the oven; preheat oven to 350°; butter and flour a 13x9 inch baking pan; set aside.
2. In a bowl, whisk the flour, baking powder, and salt; set aside.
3. Place the chocolate in the top of a double boiler set over simmering water; stir constantly until half of the chocolate is melted.
4. Remove the top of the double boiler; then continue stirring, away from the heat, until the chocolate is completely melted; let cool for 5 minutes.
5. In a big bowl, cream the butter and brown sugar with a wooden spoon or electric mixer on medium speed; beat until smooth and light, about 9 minutes by hand or 5 minutes with a mixer.
6. Beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
7. Beat for 1 minute, then add the bourbon and melted chocolate, beating until the batter is smooth and pale.
8. With a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
9. Spoon the batter into the prepared pan, spreading it gently to the corners.
10. Bake for 25 minutes, or until a pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
11. Cut into 24 pieces while they are still in the pan.
12. Carefully remove them with an offset spatula.
13. Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
14. **You may substitute any of the following liqueurs for the bourbon: Amaretto, brandy, cognac, Calvados, Frangelico, gold rum, Kahlua, or spiced rum.
Title: Baked Custard
Ingredients:
- 2 eggs
- 2 white sugar
- 3/4 2% low-fat milk
- 1/4 nutmeg
Instructions:
1. Beat eggs and sugar together.
2. Stir in the warm milk and pour into a pie dish.
3. Grate a little nutmeg on top of custard.
4. Bake for 1 hour on low heat (250 degrees F.).
Title: Sweetened Whipped Cream
Ingredients:
- 1 sugar
- 2 vanilla
- 1/2
Instructions:
1. In a chilled mixing bowl combine whipping cream, sugar, and vanilla.
2. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
Title: Joe's Molten Marshmallow-Chocolate Cakes
Ingredients:
- 1 1/3 butter
- 1/4 granulated sugar
- 1/3 eggs
- 2 vanilla
- 1/2 all-purpose flour
- 1 marshmallows
- 6 powdered sugar
Instructions:
1. In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.
2. Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
3. Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.
Title: Pumpkin Pound Cake With Buttermilk Glaze
Ingredients:
- 1 flour
- 1 pumpkin
- 3/4 sugar
- 3/4 dark brown sugar
- 1/2 butter
- 4 eggs
- 1 vanilla extract
- 3 flour
- 1 1/2 pumpkin pie spice
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 fat-free buttermilk
- 1/3 fat-free buttermilk
- 1/4 sugar
- 2 butter
- 2 cornstarch
- 1/8 baking soda
Instructions:
1. Preheat oven to 350°.
2. Lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
3. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
4. Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.
5. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
6. Combine 3 cups of flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.
7. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
8. Spoon batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
10. Combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
11. Cook 1 minute or until thick, stirring constantly; remove from heat.
12. Drizzle cake with glaze.
Title: Chocolate Orange Soufflé Bread Pudding
Ingredients:
- 10 white chocolate
- 6 dark chocolate
- 6 butter
- 3 oranges, zest of
- 16 Cointreau liqueur
- 2 brown sugar
- 4 cinnamon
- 4 eggs
- 1 orange, zest of
- 4 white chocolate
- 1/2
- 2
Instructions:
1. You will also need a shallow ovenproof baking dish lightly buttered, about 8" x 8" square or 7" X 9".
2. Start at least 6 hours before you need to bake the pudding; it can be prepared up to 2-3 days beforehand & covered and stored in the fridge.
3. Remove the crusts from the slices of bread & cut each slice into 4 triangles.
4. Place the white chocolate, dark chocolate, whipping cream, Cointreau, brown sugar, butter and cinnamon in a bowl & set the bowl over a saucepan of barely simmering water, stirring the mixture well, until the butter and chocolate have melted and the sugar has completely dissolved.
5. Remove the bowl from the heat and give it a good stir to amalgamate all the ingredients.
6. Add the orange zest & mix well again.
7. In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
8. Spoon about half an inch of the chocolate mixture into the base of your buttered baking dish and arrange half the bread triangles over the top of the chocolate mixture in overlapping rows.
9. Pour half the remaining chocolate mixture all over the bread triangles & smooth the mixture evenly over them.
10. Arrange the remaining bread triangles over the top & then pour on the rest of the chocolate mixture.
11. Using a spoon, press the bread gently down so that it is covered very evenly with the liquid as it cools.
12. Cover the dish with Clingfilm and allow to stand at room temperature for about 2-3 hours before transferring it to the fridge for a minimum of 6 hours, preferably 48 to 72 hours before cooking.
13. When you are ready to cook the pudding, pre-heat the oven to 180C/350F or Gas Mark 4. Remove the clingfilm, sprinkle a little more cinnamon on top & bake in the oven for 30-35 minutes, or until the top is crunchy & the pudding is well risen & still soft inside.
14. Serve with freshly whipped cream or ice cream & garnish with some zest of fresh orange & some large white chocolate curls.
15. N.B.Place the white chocolate in the freezer & use a potato peeler to make your chocolate curls!
Title: Lime Mousse Cake
Ingredients:
- 125 butter
- 40 limes
- 5
- 284
- 397
Instructions:
1. Crush the biscuits with a rolling pin or in a food processor.Mix the butter with the biscuit crumbs & spread over the base of a 7in spring released cake tin, pressing down well.
2. Pare strips of zest from one of the limes & cut into fine shreds. Douse in boiling water, drain & pat dry on kitchen paper.Set aside. Grate the remaining zest from the limes & squeeze the juice.
3. Lightly whip the cream & fold in the condensed milk & whisk in the grated lime zest & juice.
4. Pour the mixture on top of teh biscuit base. Cover & chill for at least 4 hours or over night till set.
5. To serve, remove the mousse cake from the cake tin & scatter with the lime shreds around the edge.
Title: Carrot Bundt
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 3/4 salt
- 3/4 cinnamon
- 1/2 allspice
- 1 light brown sugar
- 1 unsalted margarine
- 4 eggs
- 2 carrots
- 2 lemons
Instructions:
1. Preheat oven to 350°F and prepare a 12-cup bundt pan.
2. Zest lemons and then juice them, straining out pips.
3. Whisk together flour, baking soda, salt, and spices in a bowl and set aside.
4. Cream margarine and sugar together in mixer until smooth and fluffy, scraping down as necessary.
5. Beat in eggs one at a time, again scraping down as necessary. The mixture will look curdled but don't panic.
6. Beat in dry ingredients in a few small batches. Don't over-beat.
7. Stir in carrots until evenly distributed.
8. Just before you're ready to bake, stir in the lemon zest and juice. Fill the bundt pan with the batter.
9. Bake 40 minutes. The top will look wet and just barely set. Don't over-bake.
10. Let cool on a rack for 15 minutes, then invert onto a serving platter.
Title: Marble Cake
Ingredients:
- 1 margarine
- 2 sugar
- 3 eggs
- 1 milk
- 1 1/2 vanilla
- 3 flour
- 2 baking powder
- 1/2 salt
- 3/4 baking soda
- 1/4 vanilla
- 1/4
Instructions:
1. Cream margarine and sugar very well.
2. Add the eggs, one at a time.
3. Combine milk and 1 1/2 teaspoons vanilla; add alternating with flour, baking powder and salt, sifted together. Beat well after each addition.
4. Grease and flour 10" tube pan (or two large loaf pans).
5. Turn 2/3 of the batter into the pan.
6. To the remaining 1/3, add chocolate syrup mixed with baking soda and salt. Blend well and pour over batter in pan.
7. Bake at 350 F for one hour or until done.
Title: Galactoboureko
Ingredients:
- 6 semolina flour
- 1 cornstarch
- 3 1/2 white sugar
- 1 salt
- 1/4 eggs
- 6 white sugar
- 1/2 vanilla extract
- 1 butter
- 3/4 phyllo dough
- 12 water
- 1 white sugar
- 1
Instructions:
1. Pour milk into a large saucepan, and bring to a boil over medium heat.
2. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps.
3. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon.
4. Cook, stirring constantly until the mixture thickens and comes to a full boil.
5. Remove from heat, and set aside. Keep warm.
6. In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
7. Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
8. Preheat the oven to 350 degrees F (175 degrees C).
9. Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it inches
10. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
11. Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set.
12. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil.
13. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving.
14. Store in the refrigerator.