lumicero/recipes-ing2inst huggingface dataset:
Title: Apples 'n' Cream Trifle
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 cold water
- 1 vanilla instant pudding mix
- 2 apples
- 10 brown sugar
- 2 white sugar
- 2 cinnamon
- 2
- 1
Instructions:
1. In large bowl, use electric mixer to beat sweetened condensed milk and water together until smooth. Add pudding mix; beat well. Chil until thickened, about 20 minutes. Fold in whipped cream.
2. In large skillet over medium heat sauté apples with butter, brown and white sugar and cinnamon until tender. Cool completely.
3. Line bottom of a 12 cup round trifle bowl with slices of pound cake (or divide amongst individual trifle dishes).
4. Spoon half pudding mixture over pound cake, then cover with apples. Repeat one more layer, reserving a bit of pudding mixture for garnishing the top layer. Chill overnight.
Title: Ginger-Pear Sauce for Gingerbread
Ingredients:
- 1/2 sugar
- 1/2 water
- 1 lemon peel
- 4 pears
- 2 crystallized ginger
Instructions:
1. Combine sugar, water and lemon peel.
2. Cook, uncovered, for 5 minutes, stirring.
3. Stir in pears.
4. Cover and simmer until very tender (about 20 minutes).
5. Remove lemon peel and puree this mixture.
6. Stir in ginger.
Title: Real French Meringues
Ingredients:
- 4 powdered sugar
- 2 1/4
Instructions:
1. Preheat oven to 200.
2. Butter and flour baking sheet.
3. In bowl, whip egg whites til foamy, using electric mixer.
4. Sprinkle sugar a little at a time, while continuting to whip at medium speed.
5. Continue til mixture is shiny like satin.
6. Put into a pastry bag using a large round tip or large star tip, and pipe the meringue onto the baking sheet.
7. Put into oven and keep door ajar by putting a wooden handle spoon in the door.
8. Bake for 3 hours, or til they are dry.
9. Allow to cool completely.
10. Store in air tight container.
Title: Pumpkin Pie-Croissant Pudding
Ingredients:
- 2/3 dark raisin
- 1/4 butter
- 6 pumpkin pie filling
- 1 heavy cream
- 2 milk
- 1 eggs
- 7 sugar
- 1 salt
- 1 vanilla ice cream
Instructions:
1. Preheat the oven to 425°. Put the raisins in a bowl and cover with the whiskey. Spread the croissant pieces on a baking sheet and toast for about 10 minutes, stirring once, until golden brown. Let cool.
2. Lower the oven temperature to 350°. Butter a 9-by-13-inch baking dish. In a large bowl, whisk the pumpkin pie filling with the cream, milk, eggs, sugar and salt. In the prepared baking dish, toss the croissants with the raisins and whiskey. Pour the pumpkin mixture on top, pressing with the back of a spoon until most of the croissants are moistened.
3. Bake for about 40 minutes, until the center is just set; tent with foil if the top starts to brown too quickly. Let cool to warm and serve with vanilla ice cream.
Title: Simple Blueberry Dessert
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 margarine
- 1 cream cheese
- 1 confectioners' sugar
- 1 Cool Whip
- 1
- 12
Instructions:
1. Combine flour, margarine and nuts.
2. Pat this mixture in an 8x12" baking dish.
3. Bake at 375 degrees for 15 minutes and let cool.
4. Pour the blueberry pie filling on top of the crust.
5. Combine the cream cheese and sugar.
6. Spread on top of the blueberry pie filling.
7. Top with cool whip and chill until ready to serve.
Title: Carrot Cake Cookies
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1 unsalted butter
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground ginger
- 2 rolled oats
- 3 carrots
- 1 raisins
Instructions:
1. Preheat oven to 350 deg. Line two baking sheets with parchment paper. In the bowl of an electric mixer combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
3. Using an ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use a spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
Title: Bananas Sequeira
Ingredients:
- 2 spiced rum
- 1/4 vanilla
- 4 coconut ice cream
- 1/4 unsalted butter
- 1 light brown sugar
- 4 kosher salt
- 1 cinnamon stick
- 2 cloves
- 2 cardamom pod
- firm bananas
- coconut flakes
- coarse sea salt
Instructions:
1. Safety First: tie your hair back, roll up long sleeves, keep a large lid handy and a fire extinguisher handy too, if you have one.
2. Pour the coconut rum, if using, and the spiced rum into separate bowls. Never pour alcohol into the hot pan straight from the bottle as it not safe.
3. Have four bowls of ice cream ready to go.
4. Place a medium stainless steel skillet over medium-high heat. Add the butter, brown sugar, a pinch of kosher salt, cinnamon stick, cloves and cardamom pod. Stir until a sauce forms.
5. Place the bananas cut-side down in the sauce and cook until caramelized, about 2 minutes each side. If desired, pull the cinnamon stick, cloves and cardamom pod from the pan now.
6. When the sauce starts to foam, pull the pan off the heat and sprinkle in the coconut rum. Return the pan to the heat and cook for 30 seconds.
7. Once again pull the pan off the heat and pour the spiced rum into the pan. Using a long gas lighter, light the contents of the pan away from the heat; it should immediately light up. Return the pan to the heat, reduce the heat to a simmer and cook until the flames go out.
8. Place two pieces of banana in each bowl of ice cream and divide the sauce among the bowls. Sprinkle with the coconut flakes and a little sea salt over the top and serve!
Title: Viennese Torte
Ingredients:
- 1 1/2 cake flour
- 1/4 cocoa powder
- 1 1/2 baking powder
- 1/4 salt
- 3/4 butter
- 1 3/4 margarine
- 6 sugar
- 1 eggs
- 1/2 vanilla
- 1/2 milk
- 1 sugar
- 1/2 cornstarch
- 1/3 water
- 1 orange zest
- 4 vanilla
- 2
Instructions:
1. Preheat oven to 350 degrees. Line three 9-inch round cake pans with waxed paper, then grease the waxed paper.
2. Sift flour with cocoa powder, baking powder and salt. Set aside.
3. In a small mixing bowl, combine 3/4 cup butter, 3/4 cup sugar and 6 egg yolks. On high speed of an electric mixer, beat until light and fluffy. Stir in 1 tablespoon vanilla.
4. Add flour mixture alternately with milk, beginning and ending with flour. Spread batter into the prepared pans, dividing evenly; set aside.
5. In a clean bowl with clean beaters, beat 6 egg whites until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until stiff but not dry. Dividing evenly, spread meringue over the batter in each pan.
6. Bake for 30-35 minutes or until cake is done and meringue is lightly browned. Let cool in pans 10 minutes. Carefully remove from pans; peel off paper. Cool layers completely on wire racks, meringue side up.
7. Meanwhile, prepare orange curd: In the top of a double boiler, stir together 1/2 cup sugar and cornstarch. Stir in water, orange juice and orange zest. Blend in 4 beaten egg yolks.
8. Cook over hot (not boiling) water, stirring constantly, until mixture thickens, about 8 minutes. Remove from heat. Stir in 2 teaspoons vanilla. Cover with waxed paper; let cool completely.
9. To assemble: Place a cake layer, meringue side up, on a cake plate. Spread a third of the orange curd over the meringue. Repeat twice, using remaining layers and curd. Garnish with whipped cream and sliced almonds, if desired.
10. Note: If desired, replace 1 tablespoon of orange juice with 1 tablespoon orange liqueur.
Title: Perfect Pina Colada Cake
Ingredients:
- 1 instant coconut cream pudding mix
- 1 eggs
- 4 water
- 1/2 rum
- 1/3 crushed pineapple
- 1/4 instant vanilla flavor pudding and pie filling
- 1 rum
- 1 Cool Whip
- 1/3 flaked coconut
- 1
Instructions:
1. Preheat oven to 350 Degrees.
2. Blend all cake ingredients in large bowl.
3. Beat 4 minutes at med.
4. speed of electric mixer.
5. Pour into two greased 9" layer pans.
6. Bake for 25 to 30 minutes.
7. Remove and cool.
8. Frosting: Combine all ingredients except whipped topping and coconut in a bowl.
9. Beat until well blended.
10. Fold in whipped topping.
11. Sprinkle coconut on cake after frosting.
Title: Honey-Almond Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/8 salt
- 1/3 sugar
- 1/3 honey
- 1/4 butter
- 2 margarine
- 1 1/2 vanilla extract
- 1
- 1/4
Instructions:
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl.
2. Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky).
3. Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.
4. Preheat oven to 375°.
5. Cut each log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375° for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks.
6. Yield: 4 dozen (serving size: 1 cookie).
7. Calories 49(35% from fat); Fat 1.9g (sat 0.7g,mono 0.6g,poly 0.4g); Protein 0.7g; Cholesterol 3mg; Calcium 3mg; Sodium 30mg; Fiber 0.2g; Iron 0.3mg; Carbohydrate 7.4g.
Title: Apple Cake
Ingredients:
- 2 sugar
- 1 baking soda
- 1 1/2 salt
- 1 eggs
- 2 vanilla
- 1 flour
- 2 1/2 apples
- 3 baking powder
- 2 pecans
- 1
Instructions:
1. Beat sugar, oil, and eggs.
2. Sift flour, baking powder, soda and salt.
3. Add flour mixture to egg mixture and blend well.
4. Add apples and pecans.
5. Bake in a greased 9x13 inch pan for 1 hour at 350 degrees F.
6. Serve warm with ice cream or cool whip, if desired.
Title: Light Fruitcake II
Ingredients:
- 1 1/2 lemon juice
- 1 1/2 seedless raisins
- 1 1/2 golden raisins
- 1 walnuts
- 1/2 butter
- 2/3 sugar
- 2 eggs
- 3 flour
- 3 baking powder
- 1 salt
- 1/2 milk
- 1
Instructions:
1. Cook raisins in water 10 minutes and then drain, cool and set aside. Cream butter and sugar, add beaten eggs, beat well.
2. Add flour, baking powder and salt, sifted together.
3. Add milk, lemon juice and mixed fruit; mix together raisins, walnuts, blending well.
4. Grease and flour angel food pan.
5. Fill half full, put rest of batter in a loaf pan and bake 1 1/2 to 1 3/4 hours at 300 degrees.
Title: Spice Spritz Cookies
Ingredients:
- 2/3 sugar
- 1 butter
- 1 egg
- 1/2 salt
- 1 cinnamon
- 1 nutmeg
- 1/2 allspice
- 1/4 clove
- 2 vanilla
- 2 1/4 flour
- 1 powdered sugar
- 2 milk
- 1/2 vanilla
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, combine sugar, butter, egg, salt, spices and vanilla.
3. Beat at medium speed, scraping bowl often, if necessary, until mixture is light and fluffy, about 3 minutes.
4. Add flour, beat at low speed, scraping bowl often, until well-mixed.
5. If dough is too soft, cover and refrigerate until firm enough to form cookies, about 30-45 minutes.
6. Place dough in cookie press, form shapes about 1 inch apart on cookie sheets, these cookies do not spread.
7. Bake for 6-8 minutes, or until edges are lightly browned.
8. For Glaze, in a small bowl, stir together the powdered sugar, milk and vanilla until smooth. Drizzle or pipe over warm cookies.
Title: Sm Egg Custard
Ingredients:
- 1 Splenda sugar substitute
- 1/2 skim milk
- 1 fat-free evaporated milk
- 12 vanilla extract
- 2 salt
- 2 nutmeg
- 1
Instructions:
1. whisk together
2. put in custard cups
3. put in waterbath
4. bake 325 for 25-35 minutes until center set.
Title: Giant Spice Cookies
Ingredients:
- 2/3 honey
- 1 brown sugar
- 2 water
- 2 butter
- 3 1/2 margarine
- 1 1/4 all-purpose flour
- 3/4 ground cinnamon
- 3/4 ground ginger
- 1/2 nutmeg
- 1/2 baking soda
- 1 salt
- 1/2 hazelnuts
- 1 dried cranberries
- 1 raisins
- 1 confectioners' sugar
- milk
- lemon juice
Instructions:
1. Mix honey, sugar and water in a medium-size saucepan.
2. Add butter and bring to a boil, stirring once or twice.
3. Let cool.
4. Heat oven to 400 degrees.
5. Grease large cookie sheet(s).
6. Mix flour, spices, baking soda and salt in a large bowl.
7. Stir in nuts, cherries, then honey mixture (dough will be sticky and stiff).
8. Divide in 4 pieces.
9. With floured hands, pat 2 pieces in 6-inch rounds on each prepared cookie sheet.
10. Bake 1 sheet at a time 13 to 15 minutes until cookies are golden brown around edges but still soft to touch.
11. Loosen with spatula. Slide onto wire rack to cool.
12. Stir Glaze ingredients until smooth. Brush on cookies.
13. Let set, about 1 1/2 hours. Wrap individually.
Title: Brownie Snack Cake
Ingredients:
- 1 cottage cheese
- 1 1/3 sugar
- 3 butter
- 3 margarine
- 1 eggs
- 1 1/2 flour
- 1/2 vanilla extract
- 2 shortening
- 1/2 baking powder
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 375.
2. In small bowl, mix together cheese, 1/3 cup sugar, butter, 1 egg, 2 tablespoons flour and 1 teaspoon vanilla; set aside. In large mixer bowl, cream together shortening and remaining sugar, adding sugar gradually. Add remaining eggs, 1 at a time, beating well after each addition. Stir in chocolate. Sift together remaining flour, baking powder and salt; stir into chocolate mixture. Blend in nuts and remaining vanilla. Spread half the chocolate batter into bottom of greased 9-inch square baking pan; spoon cheese mixture evenly over top. Spoon remaining chocolate batter over cheese mixture; with knife, swirl batter.
3. Bake 35-40 minutes or until top surface is firm.
Title: Chocolate Banana Cake
Ingredients:
- 3/4 margarine
- 1 3/4 white sugar
- 2 eggs
- 1 1/4 bananas
- 1 vanilla
- 2 flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 salt
- 3/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream margarine with sugar and eggs.
3. Mix in banana and vanilla.
4. Mix flour with remaining dry ingredients.
5. Add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
6. Begin and end with flour.
7. Spread in 2 greased 8" cake pans.
8. Bake in oven about 40 minutes.
9. When cool, frost generously with chocolate butter frosting.
Title: Better than Sex-Healthy Version
Ingredients:
- 1 crushed pineapple
- 1 sugar-free instant vanilla pudding mix
- 2 skim milk
- 3 Cool Whip Lite
- 1 coconut
- 3/4
Instructions:
1. In a 13x9 pan bake Angel Food Cake according to package directions.
2. While cake bakes cook undrained pineapple until syrupy, Remove cake from oven and poke holes evenly, use a two tined fork.
3. Pour pineapple evenlly over cake.
4. Cool completely.
5. When cake is cool, mix pudding mix and milk and spread over cake.
6. Spread cool whip lite over pudding.
7. Sprinkle with coconut.
8. Refrigerate.
9. Cake tastes better if made 24 hours before serving.
Title: Blueberry-Pecan Cobbler
Ingredients:
- 3 frozen blueberries
- 1/2 ground cinnamon
- 1/2 vanilla extract
- 3/4 sugar
- 5 all-purpose flour
- 5 butter
- 5 egg
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 350°. Stir together first 3 ingredients, 1/4 cup sugar, and 3 tablespoons flour in a lightly greased 11- x 7-inch baking dish.
2. Trim crusts from bread slices; cut each slice into 5 strips. Arrange strips over blueberry mixture. Stir together butter, egg, and remaining 1/2 cup sugar and 2 tablespoons flour. Drizzle over bread slices. Sprinkle with pecans.
3. Bake at 350° for 40 to 45 minutes or until golden and bubbly. Let stand 10 minutes. Serve warm.
Title: Apple Cake (No Wheat, No Sugar)
Ingredients:
- 100 butter
- 3 honey
- 2 eggs
- 1 vanilla
- 1 baking powder
- 1/2 cinnamon
- 250 porridge oats
- 150 apple
- 100
- 1
Instructions:
1. Notes: Cake can also be sweetened with dates by simmering dates in water until they are quite mushy and most of the water has been absorbed. I would use between 150-200g dates. Adjust baking powder to 1/2t if you use self-raising flour, and use whatever flour you prefer. Sour milk can be made by adding 1T vinegar or lemon juice to sweet milk.
2. Optional additions: raisins, sultanas or berries.
3. Combine butter and honey. Add eggs. Stir in vanilla, baking powder, and cinnamon, until well combined.
4. Alternate milk and flours, stirring each time until well combined.
5. Stir in apples and any other additions.
6. Bake in round or square baking tin at 175°C/350°F for about 30 minutes. Cake will be firm to the touch and a toothpick should come out clean.
Title: Hedy's (Chocolate) Black Walnut Cake
Ingredients:
- 1 1/2 black walnuts
- 2 english walnuts
- 1 3/4 all-purpose flour
- 1 1/2 granulated sugar
- 1 butter
- 5 dark brown sugar
- 2 eggs
- 1/2 rum
- 2 2/3 milk
- 3/4 vanilla
- 1/2 all-purpose flour
- 1/4 carob powder
- 1 baking powder
- 1 1/3 salt
- 2 milk
- 1 powdered sugar
- 1 butter
- rum
- milk
Instructions:
1. Preheat oven to 325.
2. Grease and flour a 10-inch square pan or a 10-inch fluted tube pan; set aside.
3. In a small bowl stir together the nuts and 2 T flour, set aside.
4. In a very large bowl stir granulated sugar, butter, and brown sugar until combined.
5. Using a wooden spoon, beat in eggs one at a time.
6. Stir in the 2 T rum or milk and vanilla.
7. In a medium bowl stir together the flour, the chocolate or carob powder, baking powder, and salt.
8. Stir flour mixture into egg mixture with a wooden spoon.
9. Gradually stir in milk.
10. Fold in the nut mixture.
11. Pour batter into the prepared pan.
12. Bake for 65 minutes or until toothpick inserted near center comes out clean.
13. Let cool in pan on a wire rack for 10 minutes.
14. Remove from pan.
15. Let stand for 1 hour.
16. Drizzle with Glaze, if desired.
17. Cool completely.
18. To make Glaze: In a small bowl combine 1 1/3 C sifted powdered sugar; 2 T butter, melted; and 1 T rum or milk.
19. Next, stir in 1 T whipping cream or milk.
20. If necessary, add additional milk or cream, 1 t at a time, until it reaches drizzling consistency.
Title: Chocolate Peanut Butter and Banana Icebox Cake
Ingredients:
- 1/2 heavy cream
- 2 1/2 confectioners' sugar
- 1/2 vanilla extract
- 1 1/2 bananas
- 5
- 2
Instructions:
1. In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
2. In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top.
3. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
4. Cook's Note:
5. Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.
Title: Mexican Chocolate Pots De Crème
Ingredients:
- 3 milk
- 1/3 light brown sugar
- 2 cinnamon sticks
- 9 granulated sugar
- 1/3 pure vanilla extract
- 1 1/2 bittersweet chocolate
- 1 bittersweet chocolate
- 2 ground cinnamon
Instructions:
1. In a medium saucepan, combine the milk, brown sugar and cinnamon sticks and bring just to a boil. Remove from the heat, then cover the saucepan and let the milk infuse for 20 minutes.
2. In a large bowl, whisk the egg yolks with the granulated sugar and vanilla until pale. Whisk in the melted chocolate until smooth and glossy, about 1 minute; the mixture will be quite thick. Remove the cinnamon sticks from the warm milk and discard. Gradually add the milk to the chocolate, whisking constantly, until smooth and creamy. Strain the custard through a fine sieve and refrigerate until well chilled, at least 4 hours or overnight.
3. Preheat the oven to 300°. Place a kitchen towel in the bottom of a large roasting pan. Arrange ten 4-ounce ramekins or espresso cups in the roasting pan. Stir the chocolate custard until smooth, then divide it among the ramekins. Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
4. Cover the roasting pan with foil and bake the custards for 35 to 40 minutes, or until just set around the edges but still slightly jiggly in the centers. Carefully remove the ramekins from the water bath and let cool to room temperature. Refrigerate until chilled, at least 3 hours. Garnish each pot de crème with a small dollop of whipped cream and a little sprinkle of cinnamon.
Title: Reed's "slap Yo' Momma They're so Good" Brownies
Ingredients:
- 4 butter
- 1/2 eggs
- 4 salt
- 1/2 sugar
- 2 vanilla
- 1 flour
- 1
- 25 -30
Instructions:
1. Melt chocolate and butter in a small saucepan.
2. Set aside and cool for at least 10 minutes.
3. In a medium bowl, beat eggs and salt until fluffy. This will take about 10 minutes with an electric mixer.
4. Fold in sugar and vanilla with a spoon until smooth.
5. Fold in Flour and then chocolate.
6. Pour into a greased 9x13 pan and add the peanut butter cups.
7. Smooth the batter over so it covers the peanut butter cups.
8. Bake at 350 degrees for 25 minutes.
Title: Kaiserschmarren
Ingredients:
- 3 eggs
- 1 sugar
- 1 salt
- 1 milk
- 180 raisins
- 150 icing sugar
- 2 butter
- 2
Instructions:
1. First separate the eggs into two small bowls.
2. With the white add a pinch of salt and mix with a hand mixer till it expands. Leave for now.
3. With the yellows add sugars, milk and flour. with the hand mixer, mix well. add a tablespoon of raisins (not with rum, optional, after hand mixer).
4. Put a large pan with sides on the stove, with med-high heat, put about 2 tablespoons butter in the pan and wait for it to melt, in the meantime.
5. Fold the egg whites into the yellows, be careful with this, as you want to keep it all puffy.
6. Add the mix into the pan, it must be thick. Put another pan on top to cover (or a lid). Check to see if it is browning after a short time, then turn it over to cook on the other side. Turn the heat down a bit, and wait till it begins to brown on this side. It will break up the more it is turned, shaken and moved. This is the correct way.
7. Take off the top pan, from now on it will require care till it's done. Start to add vanilla sugar and white sugar. In the kitchens we are very, very generous with this, as well as more butter, it must be rich. Just throw it in!
8. When it begins to darken, add raisins in rum.
9. Put all on a plate, dust with icing sugar and serve with Sauerkirschen. ( Cherry or plum confiture, sometimes also apricot.) As shown in the image.
10. Bon Appetit !
Title: Who Knew? Gluten Free Apple Crisp
Ingredients:
- 3 -4 tart apples
- 2 cinnamon
- 3 lemon juice
- 1/4 turbinado sugar
- 3 brown sugar
- 3 butter
- 6 sugar
- 1/3 brown sugar
- 1/4 cinnamon
- 2 ground nutmeg
- 2 vanilla ice cream
- 1
Instructions:
1. Combine first 6 ingredients (apples, cinnamon, lemon juice, turbinado, brown sugar & baking mix) in mixing bowl. Pour into 9x9 baking dish.
2. Combine topping ingredients in small mixing bowl, with pastry cutter or fingers, until it is crumbly & resembles pea gravel.
3. Spread topping crumbles over apples, bake 20-25 minutes.
4. Serve warm with ice cream or whipped cream.