lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry Oatmeal Bars
Ingredients:
- 1 butter
- 3/4 oatmeal
- 2 1/2 water
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Melt Butter.
3. Combine dry cake mix and oats in a large bowl.Stir in melted butter until mixture is crumbly.
4. Put a little over 1/2 the mixture into a greased 13x9 pan.
5. Press firmly to cover bottom.
6. Combine jam with water; spoon evenly over first layer.
7. Cover with remaining crumb mixture.
8. Bake at 375 for 20 minutes.
9. Top should be lightly brown.
Title: Gingerbread Biscotti
Ingredients:
- 2 1/4 flour
- 1 1/4 dark brown sugar
- 2 ground ginger
- 1 1/4 baking powder
- 1 cinnamon
- 1/2 salt
- 1/4 nutmeg
- 1/4 baking soda
- 1 pecans
- 1/2 molasses
- 1/4 eggs
- 2 orange zest
- 2
Instructions:
1. Preheat oven to 350°F; line sheet pan with parchment (don't use a silpat).
2. Combine ingredients through soda in a stand mixer and mix thoroughly on medium-low speed.
3. Mix in briefly nuts and fruit.
4. Mix molasses eggs and zest in a measuring cup. With mixer on low slowly add egg mixture. Mix for a minute or two, till the dough starts to come together in clumps.
5. Divide dough in two,about 1 lb each. Form logs about 10 inches by 1 1/2 inch each.
6. Bake on pan about 30 to 35 minutes. Tops will be cracked and will spring back when lightly pressed.
7. Let cool on a rack about 10 minutes.
8. Peel the logs from parchment and move to a cutting board. Slice diagonally into pieces about 3/4 inch wide.
9. Place biscotti back on pan, cut sides down, (ok to reuse parchment) and bake for 10 to 20 minutes, depending on if you want chewy or crunchy.
10. Let cool completely, store in airtight container.
Title: Traditional British Bread and Butter Pudding
Ingredients:
- 4 sultanas
- 4 sugar
- 4 eggs
- 3 milk
- 1 sugar
- 2
Instructions:
1. Cut the buttered bread slices into quarters and arrange half in an ovenproof dish.
2. Scatter over half the sultanas and 2 tbsp sugar.
3. Repeat with the second layer of bread and scatter over remaining sultanas and 2 tbsp sugar.
4. Make the custard by beating the eggs with the 2 oz sugar and milk.
5. Pour over the bread.
6. Leave to stand for approx an hour.
7. Cook at 150 C for approx an hour until the custard is set, make sure the oven isn't too hot as the custard will curdle.
Title: Chocolate Bread Pudding
Ingredients:
- 5 granulated sugar
- 3/4 salt
- 2 eggs
- 1/2 skim milk
- 5 vanilla extract
- 1 1/2 bittersweet chocolate
- 2
Instructions:
1. Preheat oven to 350F (180C). Prepare an 8-cup (2L) baking dish by spraying with vegetable oil cooking spray.Put bread cubes in baking dish.
2. In a large bowl, mix together sugar, cocoa and salt; set aside. In a medium bowl, whisk together eggs, skim milk or DHA-fortified soy beverage and vanilla until well blended. Stir in chopped chocolate. Stir into dry ingredients and mix until well blended.
3. Pour egg mixture over bread cubes and stir until bread is well coated. Bake for 55 to 65 minutes or until a knife inserted in centre comes out clean.
4. Serve warm or cold.
Title: Blueberry Muffins
Ingredients:
- 2 flour
- 1 sugar
- 4 baking powder
- 1/4 salt
- 2 eggs
- 1 milk
- 1 vanilla
- 2 blueberries
Instructions:
1. Preheat oven to 375°F.
2. Mix dry ingredients.
3. Add liquid ingredients and mix until smooth.
4. Fold in blueberries.
5. Line muffin pan with paper liners.
6. Fill each muffin paper to about 3/5 full.
7. Bake for 20 minutes or until muffins are golden brown.
8. Cool on rack.
Title: Mississippi Mud
Ingredients:
- 1 1/2 all-purpose flour
- 2 sugar
- 1/2 baking powder
- 2 salt
- 1/2 butter
- 1 margarine
- 4 eggs
- 1 pecans
- 3 miniature marshmallows
- 1/2 butter
- 1/3 margarine
- 1/3 evaporated milk
- 1 vanilla extract
- 1 powdered sugar
Instructions:
1. Make the frosting: Beat all ingredients at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until mixture reaches spreading consistency.
2. Make the Brownies: Combine first 5 ingredients in a large mixing bowl. Add butter and eggs, stirring until smooth. Stir in 1/2 cup pecans. Pour mixture into a greased and floured 13- x 9-inch baking pan.
3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Immediately sprinkle marshmallows over top; return to oven, and bake 1-2 minutes. Remove from oven, and spread marshmallows evenly on top. Let stand 5 minutes.
4. Spread Chocolate Frosting evenly over marshmallows, and sprinkle with remaining 1/2 cup pecans. Cool completely, and cut into squares.
5. Note: If marshmallows do not spread easily after 2 minute in oven, do not bake longer. Let stand 1 to 2 minute to soften.
Title: Oreo Flowers
Ingredients:
- 3 white chocolate chips
- 1/2
Instructions:
1. Melt chocolate chips in the microwave until melted and smooth. Stir often.
2. Carefully put oreo cookies on the popsicle sticks.
3. Cover oreo cookie with melted chocolate.
4. Place oreo on wax paper.
5. Add gumdrops on top.
6. Allow it to cool and harden.
7. Share your oreo cookie with your friends!
Title: Pumpkin Oatmeal Cake
Ingredients:
- 4 eggs
- 1 canola oil
- 1 vanilla
- 1 pumpkin
- 1 sugar
- 1 flour
- 1 rolled oats
- 2 baking soda
- 2 cinnamon
- 1/2 allspice
- 1/2 salt
Instructions:
1. Beat eggs, oil, and vanilla until frothy.
2. Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
3. Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
4. Frost with cream cheese frosting when cool.
Title: Apple Pecan Olive Oil Cake
Ingredients:
- 1 all-purpose flour
- 1/2 whole wheat flour
- 3/4 cinnamon
- 1/2 baking soda
- 1/2 nutmeg
- 1/2 salt
- 1 egg
- 1 granulated sugar
- 2/3 olive oil
- 1/2 pecans
- 1 1/2 granny smith apples
- 1 gala apples
- 15 pecan halves
- 1/4 brown sugar
- 2 olive oil
- 2 water
Instructions:
1. Preheat oven to 325°F Lightly spray 9 inch springform pan with oil and set side.
2. Whisk flours with cinnamon, baking soda, nutmeg and salt in a medium bowl.
3. Whisk egg with granulated sugar and 2/3 cup oil in a large bowl. Stir flour mixture into egg mixture. Stir in chopped pecans and grated apples.
4. Scrape into prepared pan and smooth top. Arrange overlapping apple slices around edge of cake. Arrange pecan halves in one layer in centre.
5. Make glaze by stirring brown sugar, 2 tsp olive oil water in a small bowl. Microwave until sugar melts, 30 seconds. Brush apples and pecans with half of mixture. Reserve the rest.
6. Bake in centre of oven until a tester inserted into centre of cake comes out clean, about 45 minute Transfer to a rack. Brush top of warm cake with remaining sugar mixture. Run a knife between the pan and the outer edge of the cake, then remove ring. Gently remove cake from base. Let cool completely, about 1 hour. Serve with whipped cream.
7. Keeps well at room temperature for up to 3 days.
Title: Tres Leches
Ingredients:
- 6 sugar
- 2 self-rising flour
- 8 evaporated milk
- 2 water
- 1/4 half-and-half
- 1/4 sweetened condensed milk
- 1 evaporated milk
- 1 sugar
- 1 1/4 light corn syrup
- 1 maraschino cherries
- 2
- 1/2
- 16
Instructions:
1. Preheat oven to 350°F.
2. When separating the eggs, place 6 of the egg whites in a large mixing bowl and 8 egg yolks in a small bowl for the cake. Reserve 1 egg yolk for the custard, 2 egg whites for the frosting, and use the remaining egg white in another recipe.
3. Beat 6 egg whites until fluffy.
4. Add sugar a little at a time until completely incorporated.
5. Beat in 8 egg yolks.
6. Using a wooden spoon, stir in the flour, milk, and water.
7. Pour into an ungreased 13x9” baking pan. Be careful not to overfill pan with batter, since frosting will be placed on top.
8. Bake for 45 minutes to 1 hour, until a toothpick inserted in the middle of the cake comes out clean.
9. While cake is baking, combine the ingredients for the custard filling in a blender and blend well.
10. Pour over the cake slowly as soon as it comes out of the oven. Chill cake for 7-8 hours.
11. For the frosting, beat the 2 reserved egg whites until fluffy.
12. While beating, add sugar a little at a time.
13. Continue beating as you add the syrup.
14. When the frosting is stiff, spread over cake.
15. Decorate with cherries.
Title: Sweet Rice Pudding - Arroz Doce - Portugal
Ingredients:
- 5 milk
- 1 short-grain rice
- 1/2 salt
- 1 orange
- 1 sugar
- 2 cinnamon
Instructions:
1. Heat milk in 2 1/2 quart saucepan over medium-high heat until little bubbles form around the edges and the milk starts to steam.
2. In a separate pan, add rice and salt. Add enough water to just cover the rice, and place the pan over medium-high heat, cover,and bring to a boil.
3. Reduce the heat to medium-low and stirring constantly, cook the rice until the water evaporates, being careful not to burn it.
4. Stir the scalded milk into the rice and add the orange peel, cover and simmer the rice for another 20 to 25 minutes, until it is almost done.
5. When the rice is tender, remove the orange peel and stir in the sugar, continue to simmer for 5 more minutes until the sugar is dissolved.
6. The pudding should be somewhat thick, like oatmeal. It will continue to thicken as it cools.
7. Pour onto flat serving platters or individual dishes.
8. Garnish with cinnamon in the Portuguese style: pinching some cinnamon between the index finger and thumb, dropping it close to the surface of the rice by rubbing the finger and thmb together, in a design or intials of the guest of honor and chill.
9. Serve chilled or remove from the refrigerator 20 minutes before serving.
Title: Crostata With Raspberry Jam
Ingredients:
- 1 1/2 all-purpose flour
- 2 sugar
- 1/2 lemon peel
- 10 unsalted butter
- 1/4 salt
- 3 flour
- 1 fresh lemon juice
- 1 powdered sugar
- 1
Instructions:
1. Mix the flour, sugar, and lemon peel, in a food processor.
2. Add the butter.
3. Pulse until the mixture resembles a coarse meal.
4. Add salt.
5. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form.
6. Gather the dough into a ball; flatten into a disk.
7. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
8. Position the rack in the center of the oven and preheat the oven to 400 degrees F.
9. Roll out the dough on a floured surface to an 11-inch round.
10. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper.
11. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border.
12. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
13. Bake the crostata until the crust is golden, 35 to 40 minutes.
14. Allow to cool.
15. Sprinkle with the almonds and dust with the powdered sugar, if you wish.
16. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
Title: Grilled Vanilla Rum Fruit
Ingredients:
- 1 pineapple
- 2 bananas
- 3 plums
- 1/4 rum
- 2 brown sugar
- 2 vanilla extract
- 1/4 salt
- 2
Instructions:
1. Coat grill with cooking spray and heat on high.
2. Combine fruit, rum, sugar, vanilla and salt in a bowl; stir well to coat.
3. Grill fruit, turning occasionally, until each piece softens, 10 to 15 minutes.
4. Transfer to 4 bowls and serve each with 1/2 cup coconut sorbet on top.
Title: S'mores Pizza
Ingredients:
- 1 chocolate chips
- 2 graham crackers
- 2 miniature marshmallows
- 2
Instructions:
1. Spread the softened cookie dough into a lightly greased pizza pan, flattening it to the edges.
2. Bake at 350 degrees for 8-10 minutes until it begins to brown SLIGHTLY.
3. Remove the cookie from the oven and sprinkle the top with with the chocolate chips, graham crackers and marshmallows.
4. Return the cookie to the oven for 5-8 minutes until crust is brown and chips and marshmallows are melted.
5. Allow to cool slightly before serving.
6. Garnish with chocolate syrup, if desired.
Title: Grammy Dorothy’s Chocolate Frosting
Ingredients:
- 1 confectioners' sugar
- 1/2 milk
- 4 shortening
- 3
Instructions:
1. Empty confectioner’s sugar into a bowl.
2. Stir with a fork to break up lumps.
3. Add milk and stir well.
4. Meanwhile, melt the chocolate and shortening in a bowl over simmering water.
5. When completely melted, add to sugar and milk and mix well.
6. Frost immediately, or frosting will start to harden.
7. A smidge of vanilla can be added if you wish.
Title: Strawberry Country Cake
Ingredients:
- 3/4 unsalted butter
- 2 sugar
- 4 eggs
- 3/4 sour cream
- 1/2 lemon, zest of
- 1/2 orange zest
- 1/2 vanilla extract
- 2 all-purpose flour
- 1/4 cornstarch
- 1/2 kosher salt
- 1 baking soda
- 1 heavy whipping cream
- 3 sugar
- 1/2 vanilla extract
- 1 fresh strawberries
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter and flour 2 8-inch cake pans.
3. Cream the butter and sugar on high speed until fluffy.
4. On medium speed add the eggs one at a time, then sour cream, zests and vanilla.
5. Mix well.
6. Sift together the remaining dry ingredients.
7. Add the dry mixture to the mix slowly on low speed.
8. Mix until smooth.
9. Bake for 40-45 minutes until a toothpick comes out clean.
10. Let cool completely.
11. Reserve one cake for later.
12. To make the filling for one cake, whip the cream until firm.
13. Add the sugar and vanilla.
14. Slice the cake in half to make two rounds.
15. Place the bottom half on the platter and spread half of the whipped cream on top and cover with most of the strawberries.
16. Place the second half on top, and repeat with the cream and decorate with the rest of the strawberries.
Title: Cub Scout Cobbler
Ingredients:
- 1/4 margarine
- 1 butter
- 1 milk
- 1 sugar
Instructions:
1. Melt butter or margarine in 13x9-inch casserole (can use smaller-but cook longer). Mix cake mix with milk to form batter.
2. Pour batter on top of melted margarine.
3. Spoon fruit on top of batter-DO NOT STIR.
4. Bake at 350°F for about 50 minutes.
5. Check to see when cake is done with toothpick.
6. Serve with vanilla ice cream or whipped cream.
7. NOTE: Can be adapted to cook in a Dutch oven on campfire.
8. NOTE: This is good with chocolate cake/cherry pie filling OR yellow cake mix and any fruit OR spice cake/apples or peaches.
Title: Amazing, Really Amazing, Fudge Brownies
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 3/4 salt
- 12 butter
- 1 sugar
- 3 eggs
- 6 vanilla extract
- 2 chocolate chips
- 12
Instructions:
1. Preheat the oven to 350 degrees F.
2. The original recipe says to grease a 12 X 18 inch jelly roll pan, but I use a 9 x13 inch cake pan for intense denseness, and don't grease it, just line it with parchment paper).
3. Melt the chocolate with the butter, either on the stovetop or in the microwave. Stir until smooth. Let cool for about 5 minutes.
4. Mix in the sugar and the eggs and the vanilla extract.
5. Add in the flour, baking powder and salt. Mix until combined.
6. Pour the batter into the prepared pan.
7. Sprinkle the chips (nuts, whatever) evenly over the top of the batter.
8. The original recipe says to bake for 25-28 minutes until a cake tester comes out with some moist crumbs attached to it. This never works for me. I usually have to let it go for about 40-45 minutes. This is probably because my pan is more condensed than the jelly roll pan.
9. Do not overbake!
10. I usually let the brownies cool in the pan, the keep them in the fridge overnight. The I just lift them out of the pan by the parchment paper, place the whole thing on a cutting board and then it's the perfect state for cutting into perfect brownie squares.
11. Some of us like the edges the best, others prefer the center.
Title: Skillet Blueberry Cobbler
Ingredients:
- 8 butter
- 4 fresh blueberries
- 2 sugar
- 3/4 sugar
- 2 water
- 1 self-rising flour
- 1 baking powder
- 1/4 salt
- 3/4 milk
- vanilla ice cream
Instructions:
1. Preheat oven to 400°F.
2. Melt the butter in a 10 or 12-inch cast-iron skillet.
3. Add blueberries (if using frozen, let fruit thaw at room temperature first) and 2 tablespoons of the sugar.
4. Stir gently and cook just until the berries begin to soften. If mixture seems at all dry, add the water.
5. Meanwhile, in a medium bowl, whisk together flour, remaining 3/4 cup sugar, baking powder, and salt.
6. Add the milk and stir to make a thick batter.
7. Spoon batter onto the fruit.
8. Drag a spoon or spatula through batter to make streaks of white and blue. DON'T mix thoroughly.
9. Bake until a tester inserted in the biscuit top comes out clean and the fruit is bubbling around the edges, about 20 minutes.
10. Serve with whipped cream or ice cream, if desired.
11. Note: You can make this with fresh or frozen peaches or other berries as well.
12. If you don't have a cast-iron skillet, you can use an ovenproof dish. You can heat the butter and fruit in a skillet and then scrape them into a baking dish to continue.
13. The cobbler is best served warm directly from the pan. If you have leftovers or plan to keep for a while, transfer to a nonreactive container.
Title: Strawberry Pretzel Salad Paula Deen
Ingredients:
- 2 butter
- 3/4 sugar
- 3 cream cheese
- 8 strawberry gelatin
- 8 boiling water
- 6 frozen strawberries
- 2 crushed pineapple
- 20
- 8
Instructions:
1. Preheat oven to 400.
2. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
3. Press this mixture into a 9 x 13 inch pan and bake for 7 minutes.
4. Set aside and allow to cool.
5. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
6. Fold in the whipped topping, and spread over the cooled crust.
7. Refrigerate until well chilled.
8. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
9. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
10. To serve, cut slices and serve with a dollop of whipped topping or whipped cream.
Title: Littlemafia's Bamieh - Persian Dessert
Ingredients:
- 125 flour
- 3 eggs
- 200 sugar
- 4 -5 rose water
- 2 -3
Instructions:
1. Mix cooking oil with a glass of water and 1-2 spoons of sugar, and bring to a boil.
2. Pour in flour and mix well.
3. When water boils off and the mix thickens, remove from heat. Allow the mix to cool down, then add eggs and mix well until smooth.
4. Heat oil in a pan until hot. Pour the mix through a funnel into the pan, creating flattened balls about 3 cm in diameter.
5. Fry on both sides.
6. Mix well sugar, rose-water, and a glass of water.
7. Heat until water comes to a boil, and the syrup thickens.
8. Remove from heat.
9. Soak baamieh in the syrup for about 5 minutes, then serve.
Title: Methizmena (Drunk Cookies in Greek)
Ingredients:
- 1 flour
- 1/2 olive oil
- 28 sugar
- 200
- 2
Instructions:
1. Mix the flour with the olive oil into crumbs.
2. Dissolve the sugar to 1/2 cup of ouzo and the baking ammonia to a little more of ouzo.
3. Mix the two previous liquids with the flour and put as much ouzo to make a firm dough.
4. Then its the difficult part. Knead the dough by hand in very little amounts in order to make the dough fluffy. Maybe it can be done in a food processor little by little.
5. When make the cookies. Pinch off small egg-size pieces of dough and roll them under the palm of your hands into a 9-inch rope about the thickness of your finger. Bring the two ends together and pinch them closed.
6. Bake until done, 40 minutes or so. They are going to be white and very crispy.
Title: Peanut Butter Pinwheel Cookies
Ingredients:
- 1/2 vegetable shortening
- 1/2 chunky peanut butter
- 1 granulated sugar
- 1 egg
- 2 milk
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1
Instructions:
1. In mixing bowl, cream shortening, peanut butter and sugar.
2. Beat in egg and milk.
3. In another bowl whisk together flour, baking soda and salt; gradually add to creamed mixture.
4. Roll out cookie dough between waxed paper into a 12-inch by 10-inch rectangle.
5. Melt chocolate chips; cool slightly.
6. When cooled slightly, spread over dough to within 1/2 inch of edges.
7. Roll up tightly, jelly-roll style, starting with a long side.
8. Wrap in plastic wrap and refrigerate 20 to 30 minutes or until easy to handle.
9. Preheat oven to 375 degrees Fahrenheit and grease cookie sheets.
10. Unwrap dough and cut into 1/2-inch slices.
11. Place slices 1 inch apart on prepared cookie sheets.
12. Bake for 10 to 12 minutes or until edges are lightly browned.
13. Remove to wire racks to cool.
Title: Surprise Cookies
Ingredients:
- 18 1/4 eggs
- 2
- 1/3
Instructions:
1. Mix chocolate cake mix with eggs and oil.
2. Wrap a ball of dough around an Andes Mint.
3. Bake about 10 minutes until edges are starting to turn golden. Place on rack to cool.
Title: Eggnog Layer Cake
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 3 eggs
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 2 baking powder
- 2 salt
- 1 all-purpose flour
- 1 salt
- 1/4 butter
- 1/4 white sugar
- 1 1/2 vanilla extract
- 1
- 1 1/2
Instructions:
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extracts; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with eggnog. Pour into two 9 inch round baking pans coated with nonstick cooking spray. Bake at 350° for 30-35 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
2. For frosting, combine flour and salt in a saucepan. Gradually stir in eggnog until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature.
3. In a large mixing bowl, cream butter and sugar. Add eggnog mixture and vanilla; beat on high until fluffy. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Serves 12.
Title: Snowball Cookies (Bisquick)
Ingredients:
- 1/2 butter
- 3/4 granulated sugar
- 2 Bisquick
- 1/2 walnuts
- 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 375 degrees.
2. In a large bowl cream butter and sugar together until fluffy.
3. Stir in baking mix, chopped nuts and almond extract.
4. Shape dough by level teaspoons into balls.
5. Place on ungreased cookie sheet. (I still lightly spray cooking spray onto cookie sheets).
6. Bake 12 minutes.
7. Cool slightly before removing from sheets.
8. Roll each ball in confectioners sugar while still warm.
Title: Grandma's Bread Pudding With Vanilla Sauce
Ingredients:
- 2 butter
- 4 eggs
- 2 sugar
- 1/2 salt
- 1/2 vanilla flavoring
- 1 cinnamon
- 1/2 milk
- 4 raisins
- 1/2
Instructions:
1. Grandma's Bread Pudding Recipe Directions.
2. Combine sugar, salt, flavoring, cinnamon and egg. Add milk slowly, stirring constantly. Add bread cubes and melted butter and mix thoroughly. Pour into well buttered baking dish 9x13. Set 9x13 dish inside baking pan of warm water. Bake at 350 degrees at least 1 hours until inserted knife comes out completely clean.
3. Vanilla Sauce Recipe (topping for Grandma's Bread Pudding Recipe).
4. Combine 2 tablespoons flour, 1 cup sugar, 1/4 teaspoon salt and 2 cups of milk in saucepan. Cook until thickened, stirring constantly. When thickened, remove from heat and add 2 tablespoons of butter and 1 teaspoon of vanilla flavoring.
5. Let sauce cool and serve over the bread pudding. Taste best when sauce is cooled.
Title: Lazy Day Oatmeal Cake
Ingredients:
- 1 rolled oats
- 1 1/4 boiling water
- 1/2 butter
- 1 margarine
- 1 sugar
- 2 vanilla
- 1 1/2 eggs
- 1 flour
- 1/2 baking soda
- 3/4 salt
- 1/4 cinnamon
- 1/4 nutmeg
- 1/2 butter
- 3 margarine
- 3/4 brown sugar
- 1/3 milk
- coconut
Instructions:
1. In a shallow bowl soak oats in boiling water for 20 minutes.
2. Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light.
3. Beat in eggs and vanilla.
4. Sift and measure flour, sifting again with the soda and spices.
5. By this time the oats will be soaked and cool.
6. Remove beaters from creamed mixture and fold in soaked oats.
7. Sift flour mixture over and fold in.
8. Turn in a buttered 9x9" pan and bake at 350°F for 40-50 minutes .
9. Mix all the topping ingredients.
10. Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.
11. Watch carefully.