lumicero/recipes-ing2inst huggingface dataset:
Title: Simple Yoghurt Pound Cake
Ingredients:
- 1 1/4 granulated sugar
- 1/2 butter
- 1 vanilla
- 3 eggs
- 1/2 plain yogurt
- 1 1/2 all-purpose flour
- 1/4 baking soda
- 1 salt
Instructions:
1. Preheat oven to 300° F (about 150° C).
2. Using an electric beater or kitchen aid, cream together sugar and butter, when it is light and fluffy, add egg yolks one at a time,beat well after each addition.
3. Blend in vanilla and yoghurt.
4. In a separate bowl, sift sifted flour, salt, and soda.
5. Add sifted dry ingredients to batter, beat well.
6. For the egg whites, to ensure a successful formation of stiff peaks, the first step is that the bowl - preferably a metal or glass bowl, and beaters should be clean and dry. If there is a trace of oil residue in the bowl or a little hint of yolk in the whites, it will interfere with the formation of air bubbles. Beat on low speed for about a minute until foamy then switch to medium/high speed until stiff peaks form. (Note: I do not have 2nd spare bowl designed for the kitchen aid for beating the egg whites, so I scoop with a spatula the yoghurt mixture batter - it would be rather stiff by then - into a large separate clean bowl; then wash, dry the beaters and bowl of the kitchen aid with paper towel.).
7. Take a quarter or so of the beaten egg white and mix it into the yoghurt batter, it will bring the consistency of the batter closer to that of the foam so they mix better. Fold the rest of the egg white in 2 or 3 parts, do not over mix.
8. Pour into a greased loaf pan and bake for about 1 1/2 hours (90 mins) or until loaf is golden brown and toothpick inserted in center comes out clean.
9. Cool in pan for 5 minutes, then transfer to wire rack and cool completely.
Title: Classic Cinnamon Buns
Ingredients:
- 1 active dry yeast
- 1 warm water
- 1/4 granulated sugar
- 3 eggs
- 2 unsalted butter
- 1/4 all-purpose flour
- 4 1/2 - 5 salt
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1/4 light brown sugar
- 1 cinnamon
- 1 pecans
- 1 raisins
- 1 confectioners' sugar
- 2 milk
- 1 -3
Instructions:
1. Heat the milk in a small saucepan over medium heat until it just begins to boil.
2. Remove from heat and let stand until cooled to room temperature.
3. Meanwhile, sprinkle the yeast over the warm water in a large bowl.
4. Add 1 T of the sugar and let stand until foamy, about 5 minutes.
5. Beat in the remaining 2 T sugar, eggs and butter.
6. Beat in cooled milk.
7. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
8. Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky.
9. Knead for about 10 minutes until smooth.
10. The dough will be soft.
11. Grease a large bowl.
12. Place the dough in the bowl.
13. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
14. Coat two 9-inch round baking pans with nonstick cooking spray.
15. Line bottoms with waxed paper; coat paper with spray.
16. Prepare Filling: Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
17. Punch down dough.
18. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough.
19. Sprinkle with nuts and raisins.
20. Starting on one long side roll up jelly roll fashion and pinch seam to close.
21. Cut crosswise into 14 generous 1-inch pieces.
22. Arrange 7 pieces, cut-side down, in each prepared pan.
23. Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.
24. Or cover tightly with plastic wrap and refrigerate until the following morning.
25. Heat oven to 350°F.
26. Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
27. Transfer to a wire rack and let cool 10 minutes.
28. Glaze: Mix confectioners' sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze.
29. Invert buns to a serving platter.
30. Drizzle glaze on top of buns (about 1/3 cup per pan).
31. Serve warm.
Title: Julia Child's Mousseline Au Chocolat (Chocolate Mousse)
Ingredients:
- 4 sugar
- 3/4 unsalted butter
- 1/4 salt
- 6 granulated sugar
- 4 powdered sugar
- 6
- 4
- 1
- 2
Instructions:
1. beat the egg yolks and sugar together until thick, pale yellow, and forms a ribbon.
2. beat in the orange liqueur.
3. set mixing bowl over a pan of almost simmering water and beat for 3 to 4 minutes.
4. set mixing bowl over a pan of cold water and beat for 3 to 4 minutes more until it is the consistency of mayonnaise.
5. melt chocolate with coffee in a double boiler.
6. remove from heat and slowly beat in the butter slowly and a bit at a time to make a smooth cream.
7. beat the chocolate into the egg yolks and sugar.
8. beat the egg whites and salt until soft peaks are formed.
9. sprinkle on sugar and beat until stiff peaks are formed.
10. stir 1/4 of the egg whites into the chocolate mixture.
11. fold in the rest of the egg whites.
12. put into serving dish, cups, champagne flutes, etc.
13. refrigerate for at least two hours.
14. top with whipped cream.
Title: Luscious Layer Dessert
Ingredients:
- 1 1/4 flour
- 3/4 butter
- 1/2 margarine
- 2 pecans
- 1 sugar
- 16 cream cheese
- 1 Cool Whip
- 2 powdered sugar
- 3 instant chocolate pudding mix
- milk
Instructions:
1. Preheat oven to 350 degrees.
2. In 9x13 inch pyrex dish melt butter in oven, remove from oven and mix in flour, white sugar and nuts. Pat out to cover bottom of pan evenly. Bake 15 minutes. Cool completely.
3. Mix cream cheese and sugar until well blended and creamy, fold in 1/2 of the Cool Whip. Spread evenly over cooled crust.
4. Mix pudding according to package directions. Regrigerate 5 minutes. Spread over cream cheese layer.
5. Spread remaining Cool Whip over top, garnish with chopped nuts, chocolate shavings.
6. Refrigerate for 2-3 hours before serving.
Title: Pecan Fingers
Ingredients:
- 1 butter
- 2 brown sugar
- 2 granulated sugar
- 1 vanilla
- 2 all-purpose flour
- 1 pecans
Instructions:
1. In a mixing bowl with an electric mixer, beat butter, sugars, and vanilla together until light and fluffy.
2. Beat in flour a little at a time, then stir in pecans.
3. Taking about 1 tablespoon of dough for each cookie, shape into a roll about 2" long, as even as possible in shape.
4. Place on baking sheets about 2-inches apart, and bake in a preheated 300 degree oven for about 30 to 35 minutes or until lightly browned on bottoms.
5. Cool completely and drizzle with chocolate glaze, if desired.
Title: Peanut Butter and Chocolate Bonbons
Ingredients:
- 1/2 unsalted margarine
- 1 1/2 unsalted butter
- 2 creamy peanut butter
- 1 powdered sugar
- 12 vanilla extract
- 3 margarine
- butter
Instructions:
1. Combine the 1/2 cup of margarine (or butter), peanut butter, sugar, and vanilla in a large bowl and mix until smooth.
2. Shape mixture into 1 inch balls and place in foil lined baking sheet.
3. Freeze for 1 hour.
4. Melt chocolate and 3 tbs margarine in top of a double boiler (or, optionally, in a microwave).
5. Place a toothpick in the center of each ball and dip halfway into chocolate mixture. Return to baking sheet chocolate side down and freeze until ready to serve.
Title: Mini Hazelnut Tortilla Cake
Ingredients:
- 2 flour tortillas
- 4 vanilla ice cream
- 1/2
- 1
Instructions:
1. Smash the corn flake buns in a bowl until you get the consistency of breadcrumbs.
2. Combine the Nutella and cream in a bowl and mix until thick and creamy.
3. Using a 3" round pastry cutter cut 4 circles out of each tortilla.
4. Spoon a couple of teaspoons of hazelnut cream onto one of the tortilla disks, only spread it a little. Make sure the cream doesn't reach the side of the disks. Report this process until you have five disks stacked on top of one another.
5. Carefully place the pastry cutter over your stack and push down gently with the back of a teaspoon.
6. Gently remove the pastry cutter and spread the top layer with a thin layer of hazelnut cream.
7. Sprinkle on the crumbled corn flake buns and serve with a dollop of Ice cream.
Title: Banana & Almond Ice Cream
Ingredients:
- 3 bananas
- 65 almond butter
- 1 cinnamon
Instructions:
1. Add all the ingredients to a blender or food processor and blend until smooth, creamy and delicious!
2. Serve with your choice of toppings (We went from chopped hazelnuts and honey).
Title: Easiest Ever Peanut Butter Cookies
Ingredients:
- 1 1/2 peanut butter
- 1 1/2 sugar
- 1 egg
- 1 vanilla extract
- 1/4
Instructions:
1. Mix first four ingredients until smooth.
2. Add chips or crushed Heath Bars; stir carefully to evenly distribute.
3. Drop by tablespoons onto baking sheets; press slightly with fork to flatten.
4. Bake on ungreased baking sheets (I love using parchment paper for easy clean-up) at 350 for 10 minutes.
Title: Brownie Pudding Cake (Microwave)
Ingredients:
- 1 flour
- 2/3 sugar
- 1/2 baking powder
- 2 1/4 salt
- 1/4 milk
- 1/2 walnuts
- 1/2 vanilla extract
- 1 brown sugar
- 2/3 instant coffee powder
- 1/4 hot water
- 2
- 1
Instructions:
1. Put flour, sugar, cocoa, bp and salt in 2-quart high, straight-sided round microwave-safe casserole.
2. Complete 12-15 strokes with whisk.
3. Add remaining ingredients.
4. Spread evenly in bowl.
5. Topping: sprinkle topping ingredients over batter, pour on water.
6. Cover casserole with paper towel and set on inverted pie pan.
7. Microwave on medium 50% power for 8 minutes.
8. Without removing towel, microwave on high 1 1/2 to 5 minutes more until surface looks dry.
9. Remove towel and let pudding stand 10 minutes.
Title: John's Delicious Pumpkin Pudding
Ingredients:
- 1 canned pumpkin
- 1 walnut pieces
- 1/3 sugar
- 2 cinnamon
Instructions:
1. Chop the walnut pieces.
2. slowly toast them in a frying pan with a little bit.
3. of sugar, just until fragrant.
4. (don't burn them.).
5. Mix in a mixing bowl, the pumpkin and the sugar.
6. Stir in the cinnamon.
7. Place mixture into a medium sauce pan, and slowly cook it on medium hight, constantly stirring, until warm.
8. Serve warm or cold in small pudding bowls.
9. Option: Add whipped cream if you want, but it's fine with out it!
Title: Super Simple Rice Pudding
Ingredients:
- 2 -3 cooked jasmine rice
- 14 sweetened condensed milk
- 14 water
Instructions:
1. Put all ingredients in a sauce pan.
2. Heat on medium, stirring constantly (I use a wire wisk) until it reaches a simmer.
3. Turn the heat to low and continue to heat and stir until the rice is very soft and the pudding is thickening. Enjoy warm or cold.
Title: Goldy Bear's Sweetheart Sandwich Cookies
Ingredients:
- 1/4 unsalted butter
- 1 1/4 sugar
- 2 eggs
- 1 vanilla extract
- 1/2 flour
- 2 salt
- 1/2 baking powder
- 1 baking soda
- 1/2 unsalted butter
- 4 vanilla extract
- 1 confectioners' sugar
- 4
Instructions:
1. FOR THE COOKIES --
2. Cream the butter with the sugar in a large bowl until light.
3. Beat in eggs and vanilla; set aside.
4. Sift the cocoa, flour, salt, baking powder, and baking soda together.
5. Stir the dry ingredients thoroughly into the butter mixture.
6. Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
7. Preheat the oven to 375F and butter 2 cookie sheets.
8. Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.
9. Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked.
10. Cool on racks.
11. FOR THE FILLING --
12. Cream the butter until light.
13. Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
14. When the cookies are complete cool, spread about 1/2 tablespoon of iflling on the bottom of one cookie, then top with the bottom side of another cookie.
15. VARIATION --
16. For half a batch of vanilla-filled and half a batch of peppermint-filled cookies, add 1/8 teaspoon peppermint extract to half the filling. Tint the peppermint filling pink or green before filling half the sandwiches.
Title: A Cup of Hot Mocha (Michael Smith)
Ingredients:
- 4 bittersweet chocolate
- 1/2 butter
- 4 eggs
- 1/2 brown sugar
- 2 vanilla
- 1/2
Instructions:
1. Preheat the oven to 325 degrees F. Toss the chocolate and butter into a small bowl and set over a small pot of simmering water to begin melting it. This will insulate the delicate chocolate from direct heat and keep it from scorching. As they begin to melt stir until smooth then remove them from the heat.
2. Whisk the eggs, sugar, vanilla and coffee together. Add the chocolate mixture, whisk until smooth then divide evenly between four coffee mugs.
3. Place the mugs in a small high-sided pot. Add enough hot water around the cups to equal the level of the batter within the cups. Bake until the custards are set, about 45 minutes. Check their doneness by jiggling them slightly. They should appear to be set but still have a bit of a quiver in the center. You may also insert a toothpick to judge doneness. They may take as long as 60 minutes but no longer.
Title: Chocolate Covered Oreos
Ingredients:
- 14 1/3 chocolate
- 3
Instructions:
1. melt chocolate in a double-boiler, leave on low heat.
2. dip each cookie in chocolate, place on wax paper-lined cookie sheet (or plate).
3. let cool in fridge until hard.
Title: Sticky Toffee Cakelets
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/2 dates
- 1/2 unsalted butter
- 1/4 brown sugar
- 3/4 eggs
- 2 pure vanilla extract
- 1 brown sugar
- 2/3 unsalted butter
- 6 evaporated milk
- 2/3 heavy cream
- 1 pure vanilla extract
Instructions:
1. Position a rack in the center of the oven; preheat oven to 350°.
2. Grease eight 6-ounce ramekins and line the bottoms with parchment paper rounds.
3. In a bowl, whisk together the flour, baking powder, baking soda, and salt to blend; set aside.
4. In a small bowl, combine the apricots and dates; pour enough boiling water over the fruit to cover; set aside.
5. In the bowl of an electric mixer set on medium speed, cream the butter with the sugar for 3 minutes, or until light and fluffy.
6. Add the eggs and vanilla and mix well.
7. Decrease mixer speed to low and slowly add the dry ingredients.
8. Drain the fruit and gently fold into the mixture.
9. Divide the batter among the prepared ramekins, and bake for 15-20 minutes or until the cakes are puffed up and a wooden pick inserted into the center comes out with moist crumbs attached (the cake will fall like a souffle when removed from the oven).
10. Set the ramekins on a wire rack to cool slightly.
11. Grasping each ramekin with a dry kitchen towel, run a sharp, thin paring knife around the edge of the ramekin to release.
12. Turn each cakelet out onto a small serving plate, and peel away the parchment.
13. Sauce-combine the sugar, butter evaporated milk, and vanilla in a medium saucepan over medium heat and stir until the butter is completely melted and the sugar dissolves.
14. Decrease the heat to a simmer and cook for 5 minutes, or until the sauce darkens to a deep brown color.
15. To serve, drizzle the warm sauce over the cakes, allowing in some sauce to pool in the center where the cakes have fallen.
Title: Chocolate Chip Peanut Butter Cookies
Ingredients:
- 1/2 margarine
- 1/2 creamy peanut butter
- 1/2 sugar
- 1/2 light brown sugar
- 1 vanilla extract
- 1 all-purpose flour
- 1 3/4 baking soda
- 1 salt
- 1/2 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees (F).
2. Mix together margarine, peanut butter, sugar, brown sugar, egg and vanilla.
3. Stir in flour, baking soda and salt.
4. Add chocolate chips.
5. Roll dough into 1/2 inch balls (add more flour if dough is too sticky to roll). Roll the dough balls in granulated sugar and place on cookie sheet.
6. Bake at 350 degrees (F) for 9 minutes.
7. Remove cookies from oven and lightly press the tops of the cookies with a spoon to slightly flatten the tops. This helps prevent the cookies from losing their shape.
8. Let cool and enjoy.
Title: Buttercream
Ingredients:
- 4 eggs
- 1 granulated sugar
- 2 vanilla extract
- 1 table salt
- 1 unsalted butter
Instructions:
1. Combine eggs, sugar, vanilla, and salt in bowl of standing mixer;
2. place bowl over pan of simmering water. Whisking gently but constantly.
3. heat mixture until thin and foamy and registers 160 degrees on instant-read thermometer.
4. Beat egg mixture on medium-high speed with whisk attachment until light, airy, and cooled to room temperature, about 5 minutes.
5. Reduce speed to medium and add butter, one piece at a time. .
6. Once all butter is added, increase speed to high and beat 1 minute until light, fluffy, and thoroughly combined.
7. (Can be covered and refrigerated up to 4 days.).
Title: Chocolate Apricot Layer Cake
Ingredients:
- 1/2 eggs
- 3 water
- 1 heavy cream
- 1 1/3 bittersweet chocolate
- 1/2
- 1
- 8
- 3/4
- 1/2
Instructions:
1. HEAT oven to 325 degrees.
2. Coat two 8 inch round cake pans with nonstick cooking spray.
3. Line bottoms of pans with waxed paper, coat paper with spray.
4. CAKE LAYERS: Prepare cake mix following package directions, using egg,water and oil.
5. Add in chopped apricots and chopped almonds.
6. Divide batter evenly between the 2 pans.
7. Bake in 325 degrees, about 45 minutes.
8. Let cool in pans for 15 minutes.
9. Then turn out layers onto rack, carefully removing waxed paper.
10. Let cool completely.
11. FROSTING: In small saucepan heat heavy cream over medium- high heat until simmering.
12. Place chopped chocolate in medium-size bowl.
13. POUR heavy cream over the chocolate and stir it.
14. Put in refrigator for at least 45 minutes.
15. FILLING AND GARNISH: Place 1 cake layer on dish.
16. Spread top layer with apricot preserves.
17. Place 2nd cake layer on top of it.
18. Frost sides and on top with frosting.
19. Put sliced almonds on sides of cake.
20. Refrigerate for at least 35 minutes.
Title: Campfire Orange Sponge Cake
Ingredients:
- 4 oranges
- 2 flour
- 2 margarine
- 2 sugar
- 1 egg
Instructions:
1. Make sure the campfire has died down but the embers are still good and hot.
2. Whisk the butter and sugar together until white and fluffy then fold in the egg and sugar.
3. Cut the tops off of the oranges about 1/5 of the way down - KEEP the lids!
4. Scoop out the insides of the oranges with a spoon and either eat or discard.
5. fill the oranges with the sponge mixture, leaving a bit of room for the cake to rise.
6. Put the lid back on the orange and wrap up in a double layer of tinfoil.
7. Bake in the embers of the fire for about 15-20mins until the cake is cooked.
8. Eat out of the orange with a spoon - it might be an idea to let them cool a bit - especially if you're giving them to kids!
Title: Chocolate Mousse Torte
Ingredients:
- 37 chocolate instant pudding
- 4 milk
- 2 Cool Whip Topping
- 2 cream cheese
- 3 sugar
- 1 fresh raspberry
- 1/4
- 3/4
Instructions:
1. Stand 16 wafer around inside edge of a 9-inch round pan, lined with plastic wrap. Melt 3 chocolate squares as directed on package.
2. Beat pudding mixes and 2 cups milk in medium bowl with whisk for 2 minutes. Add melted chocolate; mix well. Stir in 1 cup Cool Whip; pour into prepared pans.
3. Beat cream cheese, sugar, remaining milk with mixer until well blended. Stir in 1 cup remaining Cool Whip; spread over pudding layer in pan. Top with remaining wafers. Refrigerate for 3 hours.
4. Invert torte onto plate or serving platter. Remove pan and plastic wrap. Shave remaining chocolate square into curls. Top torte with remaing Cool Whip, berries and curls.
5. TIP: How To make Chocolate Curls: Wam chocolate square by microwaving it, unwrapped, on high for a few seconds or just until you can smudge the chocolate with your thumb. Hold square steadily and draw a vegetable peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the square to make long delicate curls. Or to make shorter curls, use the same technique using the narrower side of the chocolate square.
Title: Helen's Light Fruitcake
Ingredients:
- 1/2 sultanas
- 2 flour
- 1 baking powder
- 1 butter
- 5 sugar
- 1 nutmeg
- 1 eggs
- 2 lemon
- 1/2 orange
- 10 rose extract
- 1
Instructions:
1. Clean sultanas, slice pineapple thinly, halve cherries.
2. Mix and sift flour,.
3. baking powder and spice and add half to prepared fruit. In a large bowl, cream butter and gradually beat in sugar.
4. Add well beaten eggs and beat well.
5. Fold other half of flour mixture into creamed mixture alternately with juices and beat well.
6. Add fruit to to creamed mixture. Combine mixture til thoroughly blended.
7. Split almonds and add to mixture, saving some whole for top.
8. Add flavourings.
9. Pour mixture into cake pans which have been lined with 3 thicknesses of newspaper , with top layer of greased wax paper.
10. Bake cake at 275°F.
11. for approximately 3 hours or til firm and until cake mixture is firm when pressed.
12. Cool on cake rack until thoroughly cold.
13. Wrap in foil and store in cake tins.
Title: Sugar Cookie Cut-Outs
Ingredients:
- 8 cream cheese
- 3/4 butter
- 1 granulated sugar
- 2 vanilla
- 2 1/4 flour
- 1/2 baking soda
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat cream cheese, butter, granulated sugar, and vanilla in a large bowl with an electric mixer on medium speed until well blended.
3. Add flour and baking soda; mix well.
4. Roll dough to 1/8-in. thickness on lightly floured surface.
5. Cut into assorted shapes using 3-in. cookie cutters. Place on greased baking sheets.
6. Bake 10 to 12 minutes or until edges beging to brown.
7. Transfer cookies to wire rack; immediately press about 1/2 teaspoons crushed candies onto each hot cookie.
8. Cool completely on rack.
Title: Bon Accord Pudding
Ingredients:
- 4 cooking apples
- 1/2 sugar
- 4 raisins
- 4 salt
- 1 nutmeg
- 3 eggs
Instructions:
1. Mix the apples, bread crumbs, sugar, raisins, salt and nutmeg together.
2. Beat the eggs and add; mixing well.
3. Put the mixture into a buttered pudding mold; tie with a cloth and boil for 1 1/2 hours.
4. Serve with a sweet sauce, of your choice.
Title: Inside-Out Carrot Cake
Ingredients:
- 3 eggs
- 1 3/4 sugar
- 3 carrots
- 1 flour
- 2 baking soda
- 2 cinnamon
- 2 salt
- 1 walnuts
- 1/2 raisins
- 1/2 cream cheese
- 1 sugar
- 1/4 egg
- 1 vanilla
- 1
Instructions:
1. In a small mixing bowl, beat filling ingredients till well mixed. Set aside. In a large mixing bowl, make the cake mix: Combine eggs and sugar and beat till light. Add carrots and oil and beat till well combined. In another bowl, mix dry ingredients and add to carrot mixture. Stir in walnuts and raisins.
2. Grease and flour a 10 inch fluted tube pan. Place 3 cups of mix into pan and top with filling mixture. Place remaining batter on top of filling covering as much as possible. Bake 350° for 55-60 minutes. Cool for 15 minutes and remove from pan. Cool completely and sprinkle with powdered sugar. Refrigerate leftovers.
Title: Slow-Cooker Indian Rice Pudding
Ingredients:
- 1 basmati rice
- 1 sugar
- 1/4 - 1/2 golden raisin
- 1 milk
- 1/2
- 8
- 2
Instructions:
1. Coat the bottom & sides of slow cooker with a thin layer of oil.
2. Put the rice, sugar, cardamom, raisins & milk in the slow cooker. If you are using agave nectar, Anupy Singla recommend adding it toward the end, as adding early makes the dish pinkish-brown in color. She added it will be delicious either way.
3. Cook on high for 3 hrs, stirring once or twice. Be careful not to overcook or the milk will separate. If there is browned milk caked on the sides of the slow cooker, scrape it out w/a spoon & discard before serving. Sprinkle chopped almonds or pistachios across the top & serve hot or cold.