lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Banana Bundt Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1 granulated sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 kosher salt
- 1 fat-free buttermilk
- 1 bananas
- 1 1/2 dark brown sugar
- 3/4 egg
- 1 light corn syrup
- 1 vanilla extract
- 1/4 confectioners' sugar
- 1/4 fat-free buttermilk
- 1 banana chips
- 1/4
- 1 1/2
- 16
- 2
Instructions:
1. Preheat oven to 350°F Coat a 12-cup Bundt pan with butter flavored cooking spray.
2. In a medium mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, blend buttermilk, bananas, and brown sugar. Then, beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually fold in flour mixture until just combined (small lumps are okay).
4. Pour into prepared bundt pan. Bake for 45 minutes or until fork/toothpick/skewer inserted into cake comes out clean.
5. IMPORTANT: Let cool in pan on a wire rack for 15 minutes.
6. Remove from bundt pan to cool completely on wire rack.
7. TOPPING: In a small bowl, combine confectioners' sugar and buttermilk until smooth. Drizzle over cake and top with banana chips and chocolate chips.
Title: Pumpkin Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/4 pumpkin puree
- 1/4 unsalted butter
- 1 orange zest
- 1 pure vanilla extract
- 1/2 confectioners' sugar
- 4
Instructions:
1. Make the frosting: Blend the cream cheese, pumpkin puree, butter, orange juice, zest and vanilla in a large bowl using an electric mixer set at medium speed until smooth.
2. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.
Title: My Mother's Z.l. Everyday Yellow Cake
Ingredients:
- 2 butter
- 1/4 margarine
- 1 1/4 water
- 2 flour
- 2 baking powder
- 1 sugar
- 3 eggs
- 2 -5
Instructions:
1. Preheat the oven to 325°F.
2. Grease an 8 cup (round) baking tin.
3. Sieve flour, baking powder and vanillasugar.
4. Cream sugar and eggs, whisk (electric) for at least 5 minutes.
5. Melt the butter (margarine) with the water, let it boil for 3-4 seconds.
6. Add flourmixture and boiling butterwater a little at a time to the creamed sugar/eggs, keep whisking on low.
7. When thouroughly blended, add lemonextract, whisk one or twice to incorporate.
8. Pour cakemixture into prepared form.
9. Bake for 25-35 minutes, check with a skewer for doneness.
Title: Chocolate Peanut Butter Pinecone Cakes
Ingredients:
- 3 flour
- 3 sugar
- 1 1/2 baking soda
- 1/4 salt
- 3 eggs
- 3/4 sour cream
- 2 vanilla extract
- 1 1/2 butter
- 3/4 cocoa powder
- 1 1/2 hot water
- 1/2 butter
- 1/2 powdered sugar
- 4 milk
- 1/3 vanilla extract
- 1
Instructions:
1. For the Cake:
2. Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
3. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
4. In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
5. Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
6. For the Frosting:
7. In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
8. This frosting is best to spread when warm, so you may need to reheat it when constructing your pinecones.
9. Assembly:
10. With an oval cookie cutter, cut ten ovals from the cake (you can also cut ovals freehand with a paring knife). Once you have your ovals, trim each one to resemble a pinecone: create a pointed tip on one end and a rounded base on the other. Then, shave off corners and top with the knife so that each cake further takes on a pinecone shape.
11. Frost one cake at a time, arranging sliced almonds in the frosting to look like the scales of a pinecone. Start at the base and set the almond slices, pointy end out, in a spiral pattern. Continue adding almond slivers until the entire surface is covered. Repeat until all cakes are frosted and decorated.
12. To create "snow-covered" pinecones, dust the cakes with powdered sugar and serve.
Title: Peanut Brittle Bars
Ingredients:
- 1 sugar
- 1 butter
- 1 vanilla
- 2 all-purpose flour
- 1/2 salt
- 1 salted peanuts
- 1 salted cashews
- 1/2 powdered sugar
- 1 creamy peanut butter
- 1 -2 hot water
Instructions:
1. Mix first 3 ingredients until creamy.
2. Mix in next 2 ingredients.
3. (Mixture will form clumps).
4. Stir in peanuts and chocolate chips.
5. Press dough onto an ungreased 15x10x1-inch jelly-roll pan.
6. Bake for 15 to 25 minutes at 375°F or until edges are golden brown.
7. =OR=-.
8. Press dough into nonstick baking pan.
9. Bake for 23 to 28 minutes at 350°F, or until edges are golden brown.
10. Cool completely.
11. Stir together peanut butter and powdered sugar.
12. Add hot water until it is the right consistency for drizzling, and drizzle it over the cooled bars.
13. Cut into bars or break into irregular pieces before serving.
Title: Pineapple Toffee Upside-Down Cake
Ingredients:
- 20 salted butter
- 12 maraschino cherries
- 1 all-purpose flour
- 7 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 white sugar
- 1/4 eggs
- 3/4 pure vanilla extract
- 2
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease well a 9 inch round cake pan.
3. Drain pineapple, discarding juice for another use. Reserve 7 pineapple rings. Coarsely chop the remaining pineapple.
4. Melt 4 tbls. of sliced butter in the cake pan over medium heat. Remove from heat and sprinkle with toffee bits.
5. Arrange pineapple rings in the pan, placing a cherry in the center of each.
6. Sift together dry ingredients.
7. In another bowl beat sugar and the 8 tbls. butter until light and fluffy, about 3 minutes One at a time beat in the eggs, followed by vanilla, scraping down the bowl as needed.
8. At low speed, the the flour mixture in thirds, alternating with the yoghurt. Mix until smooth. Do not overmix.
9. Stir in chopped pineapple.
10. Spread the batter evenly over pineapple rings and cherries.
11. Bake until top is golden and a wooden toothpick inserted in the center comes out clean. - about 40 mins.,.
12. Let cool in pan 5 minutes.
13. Run a knife around the inside of the pan. Place a serving plate over the pan and invert pan and plate together to unmold.
14. Enjoy.
Title: Sopa Doirada
Ingredients:
- 1 sugar
- 2 sugar
- 1/3 water
- 8 butter
- 2
- 3
Instructions:
1. Boil the water and sugar together until the mixture coats teh spoon when it is dipped in (3-5 minutes). Remove from heat.
2. Beat the egg yolks together and add them very gradually to the syrup, beating constantly so that they are well-incorporated.
3. Return to heat and stir constantly until thickened (10-15 minutes).
4. Meanwhile, remove crusts from bread and cut into 1-inch square cubes. Fry these in the butter to a golden brown.
5. When first mixture is thick, stir the bread cubes into it.
6. Cool and chill.
7. Sprinkle with cinnamon when ready to serve.
Title: Yummy Grahamy Muffins
Ingredients:
- 2 1/2 low fat graham cracker crumbs
- 1 baking powder
- 1 skim milk
- 2/3 berries
Instructions:
1. Preheat oven to 350 degrees.
2. Combine crumbs, Baking powder and milk until well blened but not over mixed.
3. spoon heaping tablespoons into 12 lightly sprayed muffin cups.
4. Bake 18-20 minutes or until a tothpick inserted comes out clean.
Title: Banana-Chocolate Caramel Bread Pudding
Ingredients:
- 4 bananas
- 2 walnuts
- 1 half-and-half cream
- 1/2 eggs
- 1/2 cream cheese
- 3 cinnamon
- 3 vanilla ice cream
- 4
- 1/2
Instructions:
1. Set oven to 325 degrees.
2. Butter a 9-inch baking dish.
3. Spread the bread cubes into the bottom of the baking dish.
4. Arrange the banana slices over the top of the bread, then sprinkle with chocolate chips and nuts.
5. Drizzle the caramel sauce over top.
6. In a bowl beat cream with eggs, cream cheese and cinnamon until smooth and combined; pour evenly over the top.
7. Let stand at room temperature for 20 minutes.
8. Bake for about 45-50 minutes to 1 hour.
9. Let stand for 15 minutes before serving.
10. Serve warm topped with ice cream.
11. Delicious!
Title: Oblongys
Ingredients:
- 75 butter
- 3 eggs
- 3/4 sugar
- 2 milk
- 1 flour
- 2 baking powder
- 2
Instructions:
1. Place melted butter, eggs, sugar and milk into a bowl.
2. Lightly mix.
3. Sift in the carefully measured flour, baking powder and cocoa.
4. Using electric beater or a good hand beater, beat until the mixture is well mixed, looks creamy and is slightly paler in colour.
5. Pour mixture into patty containers and bake at 175 deg C for about 12 minutes.
6. When cooled ice with chocolate icing and place either jelly beans, pebbles or hundreds and thousands on top.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 3 sugar
- 6 eggs
- 3 cake flour
- 1 vanilla flavoring
- 1
Instructions:
1. *note:Please do not be tempted to use low fat anything.
2. The cake will fall and be very gummy.
3. Cream butter and cream cheese for 5 minutes.
4. Slowly add sugar and beat thoroughly.
5. Add eggs one at a time beating well after each egg.
6. Add flour and flavoring, Mix until well blended.
7. Grease and lightly flour a 10" tube pan and pour batter into pan.
8. Place cake in a cold oven.
9. Bake for 1 1/2 hour at 285 degrees.
10. No matter how tempted DO NOT OPEN THE OVEN DOOR WHILE BAKING!
11. Cool for 20 minutes in pan after removing from oven.
Title: Waffle Cookies
Ingredients:
- 1 1/2 sugar
- 1 margarine
- 4 eggs
- 2 vanilla extract
- 1/2 salt
- 1/2 flour
- 2 margarine
- 4 milk
- 1/3 vanilla extract
- 6 powdered sugar
- 1
Instructions:
1. Cookie: Cream sugar and margarine.
2. Add eggs and vanilla, stir.
3. Stir in flour, cocoa and salt.
4. Mix thoroughly.
5. Drop onto hot waffle iron.
6. Bake like waffles.
7. Frost when cool.
8. Frosting: Put ingredients, except powdered sugar in a medium saucepan.
9. Boil, add powdered sugar until it gets to desired thickness.
10. Cool slightly, frost cooled cookies.
Title: Chocolate Cake w/ Vanilla Sauce
Ingredients:
- 1 3/4 cake flour
- 1/2 salt
- 1 baking soda
- 1/2 sugar
- 1 1/2 milk
- 2/3 eggs
- 2 butter
- 1/2 margarine
- 1 vanilla
- 1/2 butter
- 1 margarine
- 1/2 sugar
- 1 vanilla
Instructions:
1. Cake: Heat over to 375 F degrees.
2. Cream the sugar and eggs together.
3. Add milk, butter and vanilla.
4. Sift dry ingredients& add to the dry mixture.
5. Mix thoroughly.
6. Bake in a 9" x 9" or a small bundt cake pan, for 25 minutes.
7. Filling: Melt butter in medium saucepan.
8. Remove from heat.
9. Add remaining ingredients, mixing well.
10. Simmer, stirring over low heat about 5 minutes or until the sugar is dissolved.
11. Serve hot over pudding or cake.
Title: Gluten Free Cobbler
Ingredients:
- 1 pear
- 2/3 blueberries
- 2 tapioca flour
- 1 salt
- 1 pecans
- 1 ghee
- 2 molasses
- 2 stevia
- 1 sorghum flour
- 1 nutmeg
- 1 ground cloves
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix topping ingredients in blender until well blended, set aside.
3. Put pears and blueberries in small baking dish, add juice, sprinkle with flour, stevia, spices and salt and drizzle with molasses and agave nectar. Mix a bit.
4. Sprinkle topping over fruit.
5. Bake for about 30 Minutes, until fruit is bubbly and topping begins to brown.
6. Serve with whipped topping or ice cream.
Title: Narni Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 4 bananas
- 1 self raising flour
- 2 eggs
- 1 bicarbonate of soda
- 1/2 milk
Instructions:
1. Cream butter, sugar, add eggs.
2. Add sifted flour,.
3. Add banana.
4. Add soda dissolved in milk.
5. Beat until smooth and creamy.
6. Bake in preheated 180 C oven 30 - 45 mins or til done.
Title: The Pioneer Woman- Blackberry Cobbler #1
Ingredients:
- 1 milk
- 1/2 butter
- 1 1/4 sugar
- 1 self-rising flour
- 2 blackberries
Instructions:
1. Melt butter in a microwaveable dish. (Since Zaar is so picky it wouldn't let me put or 1 stick of butter) Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish OR spray with either Bakers Joy or a non stick spray like Pam.
2. Now rinse and pat dry the blackberries, (in the ingredients section the amount should have said 2 generous cups of fruit, silly Zaar.). (Or your favorite fruit) Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle 1/4 cup (depending on how wid your pan is, you can get away with less) sugar over the top.
3. Bake in the oven at 350 degrees for 1 hour, or until golden brown and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it's done.
4. Let cool slightly and serve warm. Or dig in with a fork if you can't wait, but make sure you have some vanilla ice cream and whip cream to put this cobbler over the edge! (Thn hit the gym in the morning cause this cobbler was worth every guilty minute of it).
Title: Praline Alfajores
Ingredients:
- 1/2 butter
- 1/4 shortening
- 1 light brown sugar
- 1 egg
- 1 vanilla
- 2 flour
- 1/2 cream of tartar
- 1/2 salt
- 1/3 ground pecans
Instructions:
1. In a stand mixer cream the butter, sugar, and shortening until fluffy.
2. Add egg (at room temperature) and beat until mixture is smooth and creamy. Stir in the vanilla.
3. Sift together the flour, cream of tartar, salt, and baking soda. Add to butter and sugar mixture, and mix on low speed until the flour is just incorporated.
4. Add the ground nuts and mix 20 seconds more.
5. Roll the dough into two cylinders, about 1.5 inches in diameter. Wrap well with saran wrap and chill until firm.
6. Preheat the oven to 350 degrees. Slice off 1/8" -1/4" inch thick rounds of dough, and place on a cookie sheet. Brush cookies slightly with water (using damp pastry brush), and sprinkle tops of cookies with sugar.
7. Bake for 8-10 minutes, watching closely, until cookies start to brown slightly. Remove from oven and cool cookies completely on a rack.
8. Spread dulce de leche on a the bottom of a cookie and sandwich another cookie to the first, with the sugared sides of the cookies facing out.
Title: Biscotti Del Laggaccio
Ingredients:
- 1 active dry yeast
- 1/2 water
- 3/4 unbleached all-purpose flour
- 1/2 sugar
- 1/2 water
- 2 water
- 1/4 unsalted butter
- 2 1/2 unbleached all-purpose flour
- 1 anise seed
- 1/2 salt
Instructions:
1. In the bowl of an electric mixer proof the yeast in the water for 5 minutes, or until the mixture is foamy.
2. Whisk in the flour and let the sponge stand, covered with plastic wrap, for 30 minutes or until it is foamy.
3. To the sponge, add the sugar, the water and the butter and stir the mixture until it is combined well.
4. Add the flour, the aniseed, and the salt and with the electric mixer fitted with the dough hook knead the dough for 3 minutes, or until it is smooth but still sticky.
5. Transfer the dough to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered tightly with plastic wrap, for 1 1/2 hours, or until it is double in bulk.
6. Turn the dough out onto a lightly floured surface, halve it, and with floured hands form each piece of dough into a flattish log 15 inches long and 2 inches wide. Transfer the logs to a buttered and floured baking sheet and let them rise, covered with a kitchen towel, for 2 hours, or until they are double in bulk.
7. Bake the logs in the middle of a preheated 350F oven for 30 minutes, or until they are golden brown, and let them cool on the baking sheet on a rack for 10 minutes.
8. On a cutting board cut the logs crosswise on the diagonal into 1 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them in the 350F oven for 10 minutes on each side, or until they are pale golden.
9. Transfer the biscotti to racks to cool and store them in airtight containers.
Title: CHERRY CUPCAKE FINANCIERS
Ingredients:
- 70 icing sugar
- 105 plain flour
- 35 butter
- 92 baking powder
- 92 vanilla extract
- 1/2 cherries
- 1/4
- 6
Instructions:
1. Preheat the oven to 200 C.
2. Brown the butter to a nut brown.
3. Sift all dry ingredients into a medium bowl and mix well. (I used an electric mixer). Add in the egg whites and mix until evenly blended. Add the hot browned butter and mix it in quickly until the mixture is well mixed.
4. Pour into prepared cupcake cases almost right to the top. ( I had a space of about 1/8 of an inch between the edge of the rim and the top of the batter). Then top with a whole cherry on each with its stem attached.
5. Put in the oven and bake at 200 C for 10 minutes after which I reduced the temperature to 180 C and baked for about another 15-20 minutes until the cakes were risen, golden brown and cooked firmly in the centre. Test with a toothpick. If it comes out clean without anything gooey attached its done.
6. (You may tent the cakes with a piece of foil if it gets brown too quickly while the centre is not cooked yet).
Title: Arrowhead Mills' Vanilla Buttercream Frosting
Ingredients:
- 1/2 butter
- 2 powdered sugar
- 1 vanilla extract
- 3 heavy cream
Instructions:
1. Whip butter until creamy and soft.
2. Sift in confectioner's sugar, combine well.
3. Add vanilla and cream, whip until well combined and at desired spreading consistiency.
Title: Three Minute Cookies
Ingredients:
- 2 sugar
- 1/4 milk
- 1/2 butter
- 1/2 margarine
- 2 crunchy peanut butter
- 1/2 oatmeal
- 3
Instructions:
1. Combine sugar, cocoa, milk and butter or margarine in saucepan.
2. Boil 3 minutes.
3. Remove from heat and cool slightly before adding vanilla extract and peanut butter.
4. Blend and then stir in oatmeal.
5. Drop onto waxed paper by heaping spoonfuls.
6. Cool and enjoy.
Title: Banana Cake With Caramel Frosting
Ingredients:
- 1 margarine
- 2 sugar
- 2 eggs
- 4 bananas
- 1 milk
- 3 flour
- 2 baking soda
- 1/2 salt
- 1/2 margarine
- 1 brown sugar
- 1/4 milk
- 3 1/4 powdered sugar
Instructions:
1. Cream margarine, sugar and eggs until fluffy.
2. Stir in mashed bananas and milk.
3. Combine flour, soda and salt.
4. Add dry ingredients to banana mixture and blend thoroughly.
5. Pour batter into greased and lightly floured 9X13 pan.
6. Bake at 350 degrees for 45 min or until done.
7. Cool and top with Penuche Caramel Frosting.
8. Penuche Caramel Frosting:
9. Boil butter, brown sugar and milk over medium heat for 2 minutes.
10. Cool.
11. Beat in powdered sugar until you obtain the desired consistency.
12. Pour over cake and spread.
Title: Black Cherry Burgundy Compote
Ingredients:
- 1 bing cherry
- 1/4 honey
- 1/4 port wine
- 2 cornstarch
- 1/2 orange, juice of
- 3 rum
Instructions:
1. Add cherries to a sauce pan with honey and wine. Cook over low heat until red juice oozes out of the cherries.
2. Turn up heat to medium high and stir in cornstarch, orange juice and rum. Keep stirring until mixture is creamy and transparent.
3. Serve hot or cold with hot biscuits.
Title: Cameros Cheese and Apple Pastries With Honey Ice Cream
Ingredients:
- 1 cheese
- 1 cooking apples
- 6 sugar
- 1/2 honey
- 1/2 vanilla ice cream
- 1/2
- 3
Instructions:
1. Pre-heat the oven to 300 degrees.
2. Finely chop the cheese and heat in a double saucepan with 1/2 cup sugar and 1/2 cup cream, stirring constantly until a smooth mixture forms.
3. Roll out the pastry and cut into 6 rectangles. Make a few holes in it with a fork.
4. Spread over the cheese mixture and arrange the sliced apple on top. Brush with beaten egg and bake for 15 minutes.
5. In a small pan, heat 1/2 cup of water with the honey, stir until well-mixed and runny and let cool.
6. Serve topped pastries with a spoonful of ice cream topped honey sauce.
Title: Lemon Supreme Cookies
Ingredients:
- 1/4 butter
- 1/4 shortening
- 2/3 sugar
- 1 egg
- 1 1/2 lemon juice
- 1 lemon rind
- 1 1/2 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
Instructions:
1. Preheat oven to 375°.
2. Cream together butter and shortening.
3. Add sugar and beat until fluffy.
4. Add egg, lemon juice and rind.
5. Combine the remain ingredients together and gradually add to the creamed mixture. Blend well.
6. Form dough into 1-1/4” balls. Press lightly.
7. Bake for 10 - 12 minutes. Sprinkle with sugar and cool.
Title: Rocky Road Cake
Ingredients:
- 175 butter
- 100 sugar
- 1 heavy cream
- 300 marshmallows
- 50 marshmallows
- 400
- 2
- 500
- 400
- 200
- 50
Instructions:
1. Preheat oven to 175°C Line the bottom of a 22 cm cake tin (with removable bottom) with parchment paper.
2. To make crust: Crush digestive biscuits and mix with melted butter and sugar. Press into the prepared tin. Bake in the preheated oven for 15 minutes. Allow to cool.
3. To prepare filling: Melt 300 g of chocolate on top of a double boiler. Heat cream in a saucepan to boiling point and remove from heat. Lightly whip egg yolks in a bowl.
4. Add 100 ml of hot cream to the whipped egg yolks. Mix well and then pour the egg&cream mixture into the saucepan and combine with cream. Combine egg&cream mixture with the melted chocolate.
5. Chop the remaining chocolate (50 g) and combine with chopped marshmallows and almonds. Sprinkle mixture on top of the baked crust. Top with chocolate&cream mixture, reserving about 100 ml for the topping. Place the cake in the fridge for at least an hour.
6. To make topping: Combine chopped marshmallows, almonds and chocolate. Sprinkle mixture on top of the cooled cake. Drizzle the remaining filling mixture on top of the cake.
7. Return the cake to the fridge for a while before serving.
Title: Blueberry Buttertarts
Ingredients:
- 12 egg
- 1 corn syrup
- 1/2 lemon juice
- 1 vanilla
- 3/4 brown sugar
- 1/3 all-purpose flour
- 1 blueberries
- 1 1/2
Instructions:
1. Preheat oven to 375F.
2. Leave shells in foil cups and place on a baking sheet. In large bowl, whisk egg with syrup, juice and vanilla.
3. In another bowl, stir sugar with flour.
4. Divide berries among shells.
5. Pour in egg mixture, filling each shell right to top.
6. Bake on bottom rack at 375F oven until bubbly and top is a bit crusty, from 18-23 minutes.Tarts will firm up when cool and can be refrigerated 2 days.
Title: Raw Vegan Pecan Fudge Brownies
Ingredients:
- 1 pecans
- 1 dates
- 1/4 butter
- 1/4 nutmeg
- 1/4
Instructions:
1. If you soaked the dates remove them from the soak water and put them into your food processor with the pecans, cacao butter, cacao powder and nutmeg.
2. Process until it resembles a brownie dough.
3. Remove and press into a pan of your choice.
4. Put into the fridge to set up for a few hours.
5. You can cut these into squares once they have set.
6. Store in the fridge or freezer in an air tight containter.
7. Bon Appetit!
Title: Mango Colada Rice Pudding
Ingredients:
- 1/2 rice
- 1 water
- 1/4 mango
- 1/4 water
- 1 rum
- 2 eggs
- 1/2 sugar
- 2 milk
- 1/2 coconut
- 1 vanilla
- 1/2 cinnamon
- 1/2 ginger
Instructions:
1. For rice: heat water and rice to boiling in a saucepan. Reduce heat to low, cover and let simmer for 10-15 minutes or until water is completely absorbed.
2. For mango puree: combine ingredients and blend in blender or with a stick blender until smooth.
3. For pudding:
4. Beat eggs in a greased 1 1/2 quart casserole. Stir in remaining ingredients and mix well. Fold in mango puree.
5. Bake uncovered for 45 minutes, stirring every 15 minutes. Remove from oven (it will not seem done) and let rest for 15 minutes. Serve warm or refrigerate for 3 hours or overnight to serve cold. Garnish with coconut before serving.
6. **for an elegant presentation: triple mango puree but do not add it to the pudding. Bake pudding as directed adding 1/2 cup additional milk. Cool completely. Then layer pudding and mango puree into a tall wine glass. Serve chilled and garnish with coconut.