lumicero/recipes-ing2inst huggingface dataset:
Title: Mascarpone Cupcakes With Strawberry Glaze
Ingredients:
- 8 mascarpone cheese
- 2 water
- 1/4 frozen strawberries
- 1 powdered sugar
- 1
- 1/3
- 2 1/2
Instructions:
1. Preheat the oven to 350 degrees F. Line the tins with paper liners.
2. In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
3. Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
Title: Hot Chocolate With Churros
Ingredients:
- 3/4 cocoa powder
- 1/3 sugar
- 3 arrowroot
- 1 1/2 cornstarch
- 1 kosher salt
- 3 sugar
- 1 all-purpose flour
- 2 eggs
- 1 canola oil
- lemon zest
- ground cinnamon
Instructions:
1. To make the hot chocolate, in a heavy saucepan, whisk together the cocoa and sugar.
2. Place the saucepan over low heat and vigorously stir in ½ cup of the milk, a few tablespoons at a time.
3. When the mixture is smooth, stir in the remaining 2 ½ cups milk.
4. Bring to a boil over medium heat, stirring constantly.
5. Decrease the heat to low and simmer, stirring, for 10 minutes.
6. In a small bowl, dissolve the arrowroot in ½ cup cold water.
7. Stir into the hot chocolate.
8. Bring to a boil over medium heat, stirring constantly, then remove from the heat.
9. Set aside and cover to kexep warm.
10. To make the churros: in a saucepan, bring 1 cup water, the salt, and 1 T sugar to a boil over high heat.
11. Remove from the heat and immediately add the flour.
12. Beat with a wooden spoon until the dough is very smooth and pulls away from the sides of the pan, about 2 minutes.
13. Let cool for 5 minutes, then beat in the eggs, about 1 Tbsp at a time.
14. Spoon the dough into a pastry bag fitted with a large star tip.
15. Line a baking sheet with paper towels.
16. Pour oil to a depth of 1 inch into a deep, heavy frying pan and warm over medium heat until it reaches 350 degrees on a deep-frying thermometer.
17. Add the lemon zest and cook until browned, about 5 minutes.
18. Discard the zest.
19. Pipe several strips of dough, each 3-4 inches long, directly into the hot oil, being careful not to crowd the pan.
20. Using a small knife, cut the strips free from the piping tip and dip the knife in the oil before each cut.
21. Fry the churros, turning as needed, until golden brown and crisp, 3-5 minutes.
22. Drain briefly on the paper towels, then place in a large bowl.
23. Continue frying in batches.
24. In a small bowl, stir together the cinnamon and the remaining 2 Tbsp sugar.
25. Sprinkle over the churros and toss to coat.
26. Serve with the hot chocolate.
Title: Chocolate Chip Cookie Cake
Ingredients:
- 1 butter
- 1/2 sugar
- 2/3 brown sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 4 flour
- 1 salt
- 1 cream of tartar
- 1 baking soda
- 2
Instructions:
1. Beat butter and sugars together.
2. Add eggs and vanilla.
3. Mix flour, salt, baking soda, and cream of tartar.
4. Add dry ingredients to the batter and mix until well blended.
5. Stir in chocolate chips.
6. Spread dough into a 15 1/2 inch round pan.
7. Bake for 20 minutes at 350 degrees.
Title: Easy Refrigerator Lemon Cookies
Ingredients:
- 1 lemon, zest of
- 1 granulated sugar
- 1 butter
- 2 1/3 cake flour
- 1/2 baking soda
- 1/4 salt
Instructions:
1. Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar.
2. Add the butter.
3. Process until fluffy.
4. Scrape down the bowl.
5. Add the flour, baking soda and salt. Process briefly until mixed.
6. Form dough into two 1-1/2-inch-round logs and wrap each in wax paper.
7. Refrigerate until firm.
8. Preheat the oven to 350°.
9. Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges.
10. Do not overbake.
Title: Chocolate Macaroon Cake - Bundt Cake
Ingredients:
- 2 flour
- 1 3/4 sugar
- 1/2 salt
- 1 baking soda
- 1 vanilla
- 2 cold water
- 3/4 sour cream
- 1/2 eggs
- 3 shortening
- 1 sugar
- 1/2 coconut
- 1 flour
- 1/4 vanilla
- 1
Instructions:
1. Filling: In small bowl, beat egg white until soft peaks form.
2. Gradually add sugar; beat until stiff peaks form.
3. By hand, stir in coconut, flour and vanilla, blending well.
4. Set aside.
5. Cake: In large mixing bowl, combine all ingredients, blending at low speed until moistened.
6. Beat 3 minutes at medium speed and then pour batter into greased and flour 12 cup Bundt Pan.
7. Drop teaspoonfuls of coconut filling over the chocolate batter.
8. Bake at 350°F for 55-65 minutes or until cake tests done.
9. Cool 10-15 minutes in pan, then turn out onto serving plate or rack to cool completely.
10. Top with vanilla or chocolate glaze.
Title: Vegan Sticky Date Pudding
Ingredients:
- 250 soya milk
- 100 water
- 200 dates
- 1 bicarbonate of soda
- 115 vegan margarine
- 115 soft brown sugar
- 200 self raising flour
- 1/8 ground nutmeg
- 1/4 ground ginger
- 1/4 ground cinnamon
- 100 golden syrup
- 200 soft brown sugar
- 150 vegan margarine
- 1 vanilla essence
Instructions:
1. Pre-heat the oven to 190°C-Gas5.
2. Chop the dates in half and put them in a small saucepan and cover with the soya milk and water; simmer until the dates are soft.
3. Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
4. Beat together the margarine and sugar until pale and creamy.
5. Add the date mixture and stir.
6. Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
7. Spoon the sponge mixture into a 20cm x 20cm tin.
8. Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
9. To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan; simmer for 5 minutes without stirring.
10. Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding.
11. It freezes well, cut into individual servings and place in the freezer. Defrost in the microwave for 2 minutes.
Title: Healthy Carrot Cake
Ingredients:
- 1 1/2 dark brown sugar
- 3/4 canola oil
- 1/3 unsweetened applesauce
- 4 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 2 salt
- 1/2 nutmeg
- 1/4 ginger
- 1/4 carrots
- 2 1/2 walnuts
- 1/3 walnuts
- 6 powdered sugar
- 1 reduced-fat cream cheese
- 12 vanilla
- 1/2
Instructions:
1. Turn on oven to 350º. Grease and flour your cake pan (9x13, two circles or a bundt pan).
2. Combine the wet ingredients: Brown sugar, oil, applesauce, eggs in a large bowl. Then combine the dry ingredients: flour, soda, cinnamon, salt, nutmeg, ginger. Combine the two batches with just a few swipes of a spoon - don't overmix!
3. Then stir in the carrots and walnuts.
4. Bake for 45-50 minutes or until a toothpick comes out clean.
5. For the icing: Beat the cream cheese, sugar and vanilla with an electric mixer. Spread on cooled cake.
Title: Golden Jubilee Cake
Ingredients:
- 6 butter
- 6 eggs
- 4 self-rising flour
- 4 baking powder
- 1 fresh raspberries
- 4 fresh raspberries
- 3 -5 icing sugar
- 125
- 1
- 125
- 2 -3
- 1
- 4
Instructions:
1. Make the frosted rose petals the day before.
2. Separate the petals and spread the castor sugar over a plate.
3. Holding one petal at a time, lightly paint both sides with egg white.
4. Spoon sugar over it, then using tweezers, shake off the excess.
5. Dry on parchment paper for a day.
6. (Use only pesticide free roses) Preheat the oven to 180°C (350°F).
7. Butter two 8-inch round cake tins and line their bases with parchment paper.
8. Tip the sugar into a mixing bowl and add the softened butter.
9. Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
10. Sift together the flour and baking powder, then sift over the cake mixture.
11. Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract.
12. Stop folding as soon as the flour traces have gone.
13. Whisk the egg whites until they just hold their shape.
14. Gently fold in a third of the egg white into the cake mix, using a whisk.
15. Repeat with another third, then the final third. Take care not to over mix and lose the lightness of the egg whites.
16. Lightly fold in the raspberries.
17. Divide between the prepared tins and level the mixture using a round bladed knife.
18. Bake for 30-35 minutes.
19. Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
20. Set one cake on a serving plate.
21. Spoon the clotted cream on top.
22. Scatter the raspberries over and put the other cake on top.
23. Blend the icing sugar with 1 to 1 1/2 Tbsp cold water until it is smooth and coats the back of a spoon thinly.
24. Drizzle the icing over the cake.
25. Scatter the rose petals over and around the cake, dust with icing sugar and serve to some very lucky people.
Title: Rich and Creamy Butterscotch Pudding
Ingredients:
- 3 1/2 heavy cream
- 2 dark brown sugar
- 1 1/2 water
- 1 salt
- 1/2 vanilla bean
- 5
- 1/2
- 1
Instructions:
1. Fill a medium bowl with ice water.
2. Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.
3. In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved; let cool slightly.
4. Put the egg yolks in a medium bowl.
5. In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean and seeds.
6. Remove from the heat.
7. Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes.
8. Whisk until smooth.
9. Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly.
10. Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes.
11. Do not let it boil.
12. Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture.
13. Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight.
14. Serve the pudding with whipped cream and caramel sauce.
Title: Gingerbread (From King Arthur Flour)
Ingredients:
- 2 1/4 white whole wheat flour
- 1/4 granulated sugar
- 1 baking soda
- 1/2 salt
- 1 1/2 ground ginger
- 1 cinnamon
- 1/4 clove
- 1/4 nutmeg
- 1/2 unsalted butter
- 3/4 molasses
- 1/4 water
- 1 egg
- 1 buttermilk
- 1/2 crystallized ginger
Instructions:
1. Grease and flour a 9" square pan. Preheat the oven to 350°F
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
3. Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
4. Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.
5. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.
6. Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.
Title: Mudberry Tart (No Bake)
Ingredients:
- 1 cream cheese
- 1/4 powdered sugar
- 8 sweetened condensed milk
- 2 vanilla
- 0.5 marshmallow creme
- 1/2 creme fraiche
- 1/4 kiwi fruits
- 2 strawberries
- 3 -4 blueberries
- 2 blackberries
- 1/3
- 6
Instructions:
1. Cream together Nutella, cream cheese, and powdered sugar until smooth.
2. Blend in vanilla and sweetened condensed milk.
3. Gently fold in marshmallow creme and creme fraiche.
4. Pour filling evenly over baked tart crust. Cover with plastic wrap and refrigerate for 5-6 hours.
5. Arrange fruit on tart. Try overlapping bits of fruit for added effect. :).
Title: Lemon Cookies Iv
Ingredients:
- 1 butter
- 4 cream cheese
- 1 granulated sugar
- 1 egg
- 1 1/2 fresh lemon rind
- 4 lemon juice
- 3 1/2 all-purpose flour
- 1 baking powder
Instructions:
1. Cream together the butter and cream cheese.
2. Gradually add the sugar and beat until light and fluffy.
3. Beat in the egg.
4. Stir in the lemon rind and juice.
5. Sift together the flour and baking powder.
6. Gradually add the dry ingredients to the creamed mixture.
7. Shape the dough into a smooth ball, wrap it in wax paper and chill for at least 3 hours, or overnight.
8. Lightly grease baking sheets.
9. Preheat the oven to 375°F.
10. The dough will be quite hard when it comes out of the refrigerator.
11. Cut it into quarters and roll each quarter between pieces of wax paper until very thin.
12. Cut with a cookie cutter and sprinkle with coloured sugar, if desired.
13. Bake for about 8 minutes, or until the cookies start to become golden around the edges.
14. Cool on racks and store in an air-tight container.
Title: Lemon Buttermilk Cake
Ingredients:
- 1 shortening
- 2 1/4 sugar
- 2 pure vanilla extract
- 1 fresh lemon juice
- 1 lemon, rind of
- 6 eggs
- 3 flour
- 1 baking powder
- 1/2 baking soda
- 1 salt
- 3/4 buttermilk
- 2
Instructions:
1. Preheat oven to 350F Butter and dust 10" tube pan w/ fine unseasoned bread crumbs Beat egg whites until frothy.
2. Add 3/4 c sugar and beat well until whites form stiff peaks.
3. Beat together shortening and 1 1/2 c.
4. sugar.
5. Blend in vanilla, lemon juice and peel.
6. Add egg yolks and blend Sift flour baking powder, soda and salt.
7. Add dry ingredients a little at a time alternating with buttermilk.
8. Fold egg whites into batter Spoon into tube pan.
9. Bake 75 minutes or until cake tests done with toothpick.
10. Let set for 8-10 minutes and remove from tube pan.
11. Cool 15 minutes Slice and serve with ice cream, whipped cream or lemon sauce.
Title: Tiramisu VII
Ingredients:
- 1 mascarpone
- 1/2 brandy
- 1/2 espresso coffee
- 4 eggs
- 1 white sugar
- 1 ladyfingers
- 3 whole milk ricotta cheese
- 15 cream cheese
- 3 lemon juice
- 1
Instructions:
1. You will need a 9 x 13 pan.
2. Beat egg yolks with the brandy until well mixed.
3. Add the Mascarpone and continue to beat until smooth.
4. Whip the egg whites until frothy and gradually add the white sugar. Continue to beat until they are quite stiff.
5. Dip the ladyfingers, one by one and quickly or they will get soggy, in the coffee and put a single layer in the bottom of the pan.
6. Pour half the cheese mixture over the ladyfingers and sprinkle half of the grated chocolate. Repeat 3 and 4, using the rest of the ladyfingers, cheese and chocolate.
7. Chill for 4 - 6 hours.
8. * Mascarpone cheese can be hard to find. To make your own, follow this recipe: Mascarpone cheese Blend 15 oz whole milk ricotta cheese with 3 oz cream cheese and 1 tsp fresh lemon juice. Place in food processor and process until smooth. (Approximately 16 oz. Can be substituted in recipe calling for 1 lb.)
Title: Chocolate Walnut Kahlua Balls (No Bake)
Ingredients:
- 1 sugar
- 1/2 light corn syrup
- 3 Kahlua
- 1/2 walnuts
- 2 1/2 powdered sugar
- 1 1/2
- 1/2
Instructions:
1. Stir the chocolate over simmering water in a double boiler until melted and smooth; remove from heat.
2. Whisk in 1/2 cup sugar and corn syrup then the Kahlua.
3. In a small bowl mix together the chopped walnuts and crushed wafers; add in the chocolate mixture and mix well.
4. Shape into small balls.
5. Place powdered sugar in a shallow bowl.
6. Roll each ball in the powdered sugar to coat.
7. Place in an air-tight container and refrigerate overnight.
Title: Favourite Oatmeal Cookies
Ingredients:
- 1/3 shortening
- 1/3 brown sugar
- 1/3 white sugar
- 1 egg
- 1 vanilla
- 1 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 rolled oats
Instructions:
1. Cream shortening, sugar and vanilla.
2. Add egg.
3. Sift flour, soda, baking powder and salt.
4. Mix in sifted dry ingredients.
5. Add oats.
6. Drop on pan.
7. Oven: 375 degrees F for 10 minutes.
Title: Mrs. Kern's Date Balls
Ingredients:
- 1/2 butter
- 1 sugar
- 1 dates
- 1 egg
- 2 vanilla extract
- 2 1/2 powdered sugar
- 2
Instructions:
1. Melt butter in a a saucepan. Add sugar, dates, and egg. Cook 10 minutes over low-medium heat, stirring constantly.
2. Remove from heat; add vanilla. Cool 5 minutes.
3. Put rice krispies in a large bowl, and pour butter/sugar mixture over cereal. Cool slightly (enough so you don't burn your fingers shaping shaping cookies).
4. Shape into 1" balls or small logs. Roll in coconut, powdered sugar, or nuts.
5. Place on waxed paper lined cookie sheet. Refrigerate until firm.
Title: Eileen’s Nana’s Plum Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 1 flour
- 1 baking powder
- 1/4 salt
- 1/2 prunes
- 12 sugar
- 1/4 cinnamon
- 1/2
Instructions:
1. Cream butter & sugar in a medium bowl; add eggs then flour, baking powder and salt mix well.
2. Add almond extract and mix the batter well. (I used a Kitchen Aid Mixer with paddle but a hand held mixer should work just fine).
3. Heat oven to 400 degrees Fahrenheit.
4. Spread batter into an UN-greased 8” x 8” glass or metal pan.
5. Cut plums in half following the seams then remove the pits.
6. Stand the plums up in the batter in three even rows.
7. Most of the plum will be out of the batter but during cooking the cake will rise and engulf the plum until only the top shows.
8. Mix together an additional 1/4 cup Sugar with 1/2 tsp Cinnamon.
9. Sprinkle the mixture over the batter and plums.
10. Bake for 30 minutes.
11. Cool and eat.
Title: Oatmeal Snowballs
Ingredients:
- 1 butter flavor shortening
- 3/4 powdered sugar
- 2 milk
- 1 1/2 vanilla extract
- 1 3/4 all-purpose flour
- 1 pecans
- 1/2 salt
- 1/4 powdered sugar
Instructions:
1. Heat oven to 325°F
2. In the bowl of an electric mixer beat shortening, powdered sugar, milk and vanilla at medium speed until well blended and fluffy.
3. Combine flour, oats, pecans and salt. Add gradually to creamed mixture at low speed. Shape rounded teaspoonfuls of dough into balls. Place 2-inches apart on ungreased baking sheets.
4. Bake 15 to 18 minutes or until set and bottoms are light golden brown. Cool on cooling racks just until cool enough to handle. Roll warm cookies in powdered sugar. Cool completely. Roll again in powdered sugar if desired.
Title: Bougatsa
Ingredients:
- 1/2 cream cheese
- 1 ricotta cheese
- 1 large-curd cottage cheese
- 1/2 granulated sugar
- 18 nutmeg
- 1/2 phyllo dough
- butter
Instructions:
1. Using an electric mixer, beat the cream cheese at high speed until light and fluffy.
2. Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg.
3. Beat for 1 minute at high speed, then set aside while you prepare the phyllo.
4. Lay the phyllo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap.
5. By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them.
6. Then lay 2 sheets at right angles over the center, using the "base" as a diamond, not a square, brushing the center of each with butter.
7. Divide the filling into 3 parts and spread one part over the phyllo to form a 7-inch square.
8. Set the rest of the filling aside.
9. Fold the top phyllo sheet over the cheese and brush with butter, and continue folding the phyllo over the cheese to make a square, brushing each time with butter.
10. With a wide spatula, lift the bougatsa and invert onto a cookie sheet.
11. Brush the top with butter and set aside.
12. Repeat with the remaining phyllo, filling until all 3 square pies are folded.
13. Bake in a 350°F oven for 15-20 minutes or until the phyllo puffs up and turns a golden chestnut color.
14. Cut into small squares and sprinkle with additional sugar.
15. Serve piping hot.
Title: Greek Pumpkin Coils (Rodanchas de Kalvassa)
Ingredients:
- 2 pumpkin puree
- 1 1/2 sugar
- 1 cinnamon
- 1 walnuts
- 1 phyllo dough
- 1 butter
- olive oil
Instructions:
1. Cook the puree with the sugar in the top of a double boiler until very thick.
2. Stir in cinnamon and walnuts.
3. Preheat oven to 350 degrees.
4. Lay out 1 sheet of phyllo dough, brush lightly with melted butter or olive oil.
5. Cover with a second sheet of dough and brush lightly with butter or oil.
6. Using a pastry tube or other convenient technique, place a pencil-thin line of the pumpkin filling along the length of the phyllo dough sheet just inside the edge.
7. Fold the edge over to completely cover the pumpkin filling.
8. Continue rolling the phyllo dough into a long thin tube.
9. Brush lightly with butter or oil as you roll.
10. Take one end of the roll and coil up, taking care not to make the coil so tight that it breaks.
11. Arrange the coils so they are close together but not touching on an oiled baking sheet.
12. If desired, brush completed coil with egg white.
13. Bake for 30-45 minutes, or until golden brown.
Title: Pear and Chocolate Crumble
Ingredients:
- 2 pears
- 2 lemons
- 50 caster sugar
- 300 plain flour
- 200 unsalted butter
- 150 brown sugar
- 100 rolled oats
- 50 dark chocolate
Instructions:
1. Place the flour, sugar and butter in a food processor. Pulse until it forms a fine powder. Add the oats and pulse to mix. Chill.
2. Peel and core the pears. Cut into small cubes about an inch in diameter. Put the pears in a saucepan with the lemon juice and the sugar. Bring to the boil and then simmer for a while until the pears begin to tenderise. This depends on how ripe your pears are. If they are like bullets then you may need to do this for 20 to 30 minutes. If they are juicy and ripe then just bring to the boil. Allow to cool.
3. Preheat oven to 200 deg Celsius.
4. When the pears are cool, place them an oven proof dish. Add the chocolate and give it a mix. Do not be tempted to add more chocolate, it will over power the dish! Finally add the topping and sprinkle with some more brown sugar.
5. Cook for 20-25 minutes or until piping hot.
6. Serve with custard or vanilla ice cream and enjoy.
Title: Rebs Rockin Squash
Ingredients:
- 4 butter
- 1/2 sugar
- 1 vanilla
- 2 salt
- 1/4 flour
- 3/4 evaporated milk
- 4
- 12
Instructions:
1. Cut up squash and cook in 1/2 cup of water for 10-15 minutes until soft.
2. Drain squash and set aside.
3. In a large bowl mix together butter, sugar, vanilla, salt, flour, eggs and milk.
4. Add squash and mix well.
5. Pour mixture into a buttered 9x13 casserole dish.
6. Bake in 375 oven for 25 minutes or until slightly golden brown and a knife inserted in center comes out clean.
7. Serve slightly warm with whipped cream and any fruits you wish.
Title: Turkish Milk and Almond Pudding (Keskul)
Ingredients:
- 100 full-fat milk
- 1 sugar
- 4 pistachios
- 100
- 2 -3
- 2
Instructions:
1. Grind the almonds finely in a food processor. Bring the milk to the boil, preferably in a non-stick pan (which prevents the cream sticking and burning at the bottom), then take it off the heat.
2. In a small bowl, mix the ground rice to a paste with 4-5 tablespoons of water, making sure there are no lumps. Add this to the milk and cook over a low heat, stirring vigorously with a wooden spoon, and always in the same direction, for about 15 minutes or until the mixture begins to thicken. (If lumps form, you can save the cream by beating it with an electric beater.).
3. Add the ground almonds and continue to cook over the lowest possible heat, stirring occasionally, for 20 minutes or until the consistency is that of a thin porridge.
4. Add the sugar and continue to cook, until it has dissolved.
5. Stir in the almond essence, let the pudding cool, then pour it into a glass serving bowl or individual bowls.
6. Serve chilled, sprinkled with the chopped pistachios.