lumicero/recipes-ing2inst huggingface dataset:
Title: Grandma's Shortbread Cookies
Ingredients:
- 1/2 cornstarch
- 1/2 icing sugar
- 1 all-purpose flour
- 3/4 unsalted butter
Instructions:
1. Sift together corn starch, icing sugar and flour.
2. With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
3. Shape into 1 inch (2.5 cm) balls.
4. Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
5. Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
6. Decorate with candied cherries, colored sprinkles or nuts if desired.
7. Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
8. Cool on wire rack.
9. Tips:
10. Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
11. You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
12. If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
13. To make Crescents:
14. Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
15. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
16. Twist into crescent shapes.
17. When baked and cool, dip ends in melted chocolate.
Title: Pudding Parfait (Ww-3pts)
Ingredients:
- 1 1/2 fat-free sugar-free instant chocolate pudding mix
- 2 skim milk
- 24 fat-free cool whip
- 16
Instructions:
1. Crush Teddy Grahams.
2. Prepare pudding according to 5 minute directions on box.
3. Put 1/4 cup pudding in each of 4 goblets or wine glasses.
4. Top each with 1 1/2 tsp of crushed Teddy Grahams.
5. Add 2 TBSP of Cool Whip to each glass.
6. Repeat layers.
7. Cover with plastic wrap and refrigerate for at least 2 hours.
Title: Cranberry Pear Muffins
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 brown sugar
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 cinnamon
- 1 pears
- 4 dried cranberries
- 3 powdered sugar
- 2 cinnamon
- 1/2 water
- 1
- 1/2
- 5
Instructions:
1. In large mixing bowl, stir together flour, brown sugar, baking powder, baking soda,salt and the 1 teaspoon cinnamon. Set aside.
2. Drain pears, reserving liquid. Place pears, corn flakes cereal, egg whites, oil, and 3/4 cup of the pear liquid in food processor bowl. Using metal blade, process mixture about 30 seconds or until smooth. Add pear mixture and cherries to flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
3. Bake at 400° F about 20 minutes or until golden brown. Remove from pan and drizzle with mixture of powdered sugar, 5 teaspoons of pear liquid or water and the remaining 1/2 teaspoon cinnamon. Serve warm or cold.
Title: Deep fried Peaches
Ingredients:
- 6 flour
- 1/4 flour
- 1 1/4 sugar
- 4 coconut
- 4 graham cracker crumbs
- 4 cinnamon
- 1 ginger
- 1/2 double-acting baking powder
- 2 salt
- 1 egg
- 1 milk
- 1 - 1 1/3 canola oil
Instructions:
1. Take blanched, peeled peaches and roll in the 1/4 cup flour.
2. Combine the remaining flour, sugar, coconut, cracker crumbs, cinnamon, ginger, baking powder and salt in a large bowl.
3. In a smaller bowl combine the egg and 1 cup of milk.
4. Fork into the the flour mixture.
5. If the batter is to thick add a bit of milk.
6. Pour oil into a large, deep saucepan so that its around 3 to 4 inches deep-heat to medium high.
7. Dip peaches in the batter and then into hot oil.
8. Fry for 3 minutes or until golden brown.
9. The pan should hold 3 at a time without touching.
Title: Swiss Miss Mousse
Ingredients:
- 1 heavy cream
- 2
Instructions:
1. Put the cream in a deep medium size mixing bowl. Gently stir in the cocoa mix. Beat with an electric mixer until thick.
2. Do not freeze.
Title: Southern Sweet Potato Pound Cake
Ingredients:
- 3 flour
- 2 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 salt
- 16 butter
- 2 butter
- 4 sugar
- 2 1/2 eggs
- 1 sweet potatoes
- 4 vanilla extract
- 1/2 pecans
- sweetened flaked coconut
Instructions:
1. Preheat the oven to 350 degrees.
2. Generously butter a 10-cup tube or bundt pan.
3. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
4. Set aside.
5. In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
6. Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
7. Add the eggs, 1 at a time, beating well after each addition.
8. Add the sweet potatoes and mix until thoroughly combined.
9. Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
10. The batter should be stiff.
11. Add the vanilla, pecans and, if desired, the coconut.
12. Spoon the batter into the prepared pan.
13. Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
14. Transfer the pan to a wire rack to cool for 15 minutes.
15. Invert the cake onto a plate and remove.
16. Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- Drain and mash.
Title: Martha Stewart's Almond Crescents
Ingredients:
- 1 unsalted butter
- 2/3 confectioners' sugar
- 1 vanilla extract
- 1/2 all-purpose flour
- 1
- 2 1/3
Instructions:
1. Cream the butter and the 2/3 cup confectioner's sugar until fluffy. Beat in the vanilla and almond extracts, then add the almonds. Stir in the flour and beat until well mixed.
2. Preheat the oven to 350 degrees and line baking sheets with parchment paper.
3. Divide the dough in half into a roll one inch in diameter. Cut each roll into 3/4 inch slices, roll each slice into a cylinder 2 inches long, place 1 to 2 inches apart on cookie sheet and form into a crescent shape.
4. Bake for 15 to 20 minutes or until lightly golden. Let cool, then roll in confectioner's sugar until coated.
Title: Chocolate Peanut Butter Banana Frosting
Ingredients:
- 2 powdered sugar
- 1/2 butter
- 1/2 peanut butter
- 1 banana
- 1/3 cocoa powder
- milk
Instructions:
1. Mix first 5 ingredients in mixing bowl until well blended.
2. Add milk until the frosting is the consistency you prefer.
3. Enjoy!
Title: Nanny's Nursery Baked Jam Roly Poly Pudding
Ingredients:
- 8 self raising flour
- 4 suet
- 5 -6 butter
- salt
- cold water
- golden syrup
- butter
Instructions:
1. Preheat oven to 200°C/400°F/Gas Mark 6.
2. Grease/line a large rectangular baking tray - about 12 x 9 inches.
3. In a large bowl, mix the flour, suet and salt together.
4. Add sufficient cold water to make a pliable dough.
5. Turn the dough out onto a floured board, and knead gently.
6. Roll out the pastry into a rectangle of about 10 x 8 inches.
7. Spread the surface of the rolled pastry with the jam of your choice, to within 1 inch of the border.
8. Moisten the edges of the pastry with some water, and roll it up loosly like a Swiss Roll, starting at the narrow end.
9. Press the edges together firmly to seal and gently lift onto a greased/lined baking tray - with the join UNDERNEATH the Roly Poly.
10. Bake for about 30-35 minutes until golden brown.
11. To Steam:
12. Loosely wrap in greaseproof paper and foil, and steam for 1 1/2 hours.
13. To Serve:
14. Serve hot, cut into slices and with custard or cream.
Title: Easy Fruit Cobbler
Ingredients:
- 1/2 butter
- 1 self-rising flour
- 1 white sugar
- 1 milk
- 1
Instructions:
1. Preheat oven to 350 degrees, put stick of butter in 9x13" pan and melt in oven.
2. Mix flour, sugar, and milk.
3. When your butter is melted pour your mixture into pan directly on top of butter.
4. Place peach/fruit slices into pan on top of cobbler.
5. Pour syrup over top of cobbler and bake for approximately 1 hours till crust is brown and edges are bubbley.
6. Serve hot with ice cream if you wish.
7. I put 8-10 on the servings it depends on the size of the servings.
Title: Fruit Skewers
Ingredients:
- 1 water
- 1 sugar
- 1 lemon, zest of
- 1 lime, zest of
- 1 apple
- 1 mango
- 1 orange
- 1 pineapple
- 1 raspberries
- 1 blueberries
- 1 strawberry
- 1 grapes
- 1 cherries
- 1
- 10 -15
Instructions:
1. Pour sugar and water into a small saucepan. Bring it to a boil over high heat and stir until sugar dissolves. Begin grating the lemon and lime rinds into the saucepan. Once water is boiling, take it off the stove and let it cool.
2. Meanwhile, start cutting fruit into small cubes or bite size pieces. You can leave the grapes, cherries, raspberries, and blueberries whole.
3. Once done cutting up fruit, place one piece of each fruit onto a skewer. Feel free to add extra fruit or make different combos of fruit on each skewer! have fun with it! Place finished fruit skewers into large container.
4. Once the syrup has cooled to room temperature, pour it over the fruit skewers.
5. Place container in fridge for at least 4 hours. Enjoy these tasty treats!
Title: Irony's White Chocolate Apple Cake
Ingredients:
- 6 granny smith apples
- 2 1/2 granulated sugar
- 1/2 orange zest
- 4 lemon juice
- 4 cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1/4 all-purpose flour
- 2 1/4 baking powder
- 2 1/4 table salt
- 1/4 butter
- 10 granulated sugar
- 1 1/3 eggs
- 4 vanilla
- 1 1/2 milk
- 1 1/4 white chocolate
- 8 butter
- 1/2 white chocolate
- 6 vanilla
- 1 confectioners' sugar
- 1
Instructions:
1. In a saucepan, combine filling ingredients. Bring to a boil, then reduce heat and simmer until it thickens, 10-30 minutes. Transfer to a bowl, cover with plastic wrap and refrigerate until cold, about 2 hours.
2. Preheat oven to 350°F Butter and flour two 8" cake pans.
3. In a bowl, whisk together flour, baking powder and salt. In a second bowl, cream butter and sugar until sugar dissolves. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add dry ingredients and milk, starting and ending with dry. Beat in melted white chocolate.
4. Divide batter between prepared cake pans. Bake in preheated oven 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans 10 minutes, then turn out onto cooling racks until room temperature.
5. Beat butter until light and fluffy. Add chocolate and vanilla; beat well. Beat in confectioner's sugar a little at a time.
6. When cool, split each cake layer in half. Spread 1/3 of apple filling between each layer. Frost top and sides with white chocolate butter cream.
Title: Cooking Light's Eastern Harvest Pecan Cake & Maple Frosting
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2/3 pecans
- 1 1/2 granulated sugar
- 10 butter
- 3 eggs
- 1 vanilla extract
- 1 fat-free buttermilk
- 1/4 butter
- 1/4 dark brown sugar
- 1/4 half-and-half
- 2 1/3 powdered sugar
- 1/4 pure maple syrup
Instructions:
1. Preheat oven to 350°.
2. To prepare cake, coat two.
3. 9-inch cake pans with cooking spray. Line bottom of pans with parchment paper.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and nuts. Combine granulated sugar and 10 tablespoons butter in a bowl; beat with a mixer at high speed until light and fluffy.
5. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce mixer speed to low. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined. Spoon batter into prepared pans;
6. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Invert onto racks; cool completely.
7. To prepare frosting, combine 1/4 cup butter, brown sugar, and half-and-half in a heavy saucepan; bring to a boil. Cook 3 minutes without stirring.
8. Combine butter mixture, powdered sugar, and maple syrup in a mixing bowl; beat with a mixer at high speed for 2 minutes.
9. Spread 1/2 cup frosting over 1 cake layer; top with remaining cake layer. Drizzle with remaining frosting. Let cake stand until frosting is set.
Title: Paula Deen's Mama's Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 3 all-purpose flour
- 1/2 salt
- 1/2 baking powder
- 1 milk
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°.
2. Grease & flour a 10" tube pan or bundt pan.
3. Sift dry Ingredients.
4. Cream butter & shortening together.
5. Add sugar a little at a time.
6. Cream until fluffy.
7. Add eggs one at a time, beating after each addition to fully incorporate the eggs into the batter.
8. Add dry ingredients and milk to mixture alternating; starting and ending with flour.
9. Mix in vanilla.
10. Pour into prepared pan.
11. Bake 1 to 1 1/2 hours, or until it passes the toothpick test.
Title: Turkish Coffee Pudding
Ingredients:
- 2 1/4 heavy cream
- 3 Kahlua
- 2 instant espresso powder
- 1 ground cardamom
- 4 golden brown sugar
- 1/2 ground cardamom
Instructions:
1. Combine 1 3/4 cups cream, 2 tablespoons Kahlúa, 2 tablespoons espresso powder, and 1 scant teaspoon cardamom in heavy small saucepan; bring to simmer.
2. Whisk yolks and brown sugar in medium bowl.
3. Gradually whisk hot cream mixture into yolk mixture; return to pan.
4. Stir over medium-low heat until mixture is thick enough to coat back of spoon (do not boil), about 5 minutes.
5. Strain through fine-mesh strainer into 2-cup measuring cup.
6. Divide pudding among 6 demitasse cups.
7. Refrigerate until set, about 5 hours. (Can be made 1 day ahead. Keep chilled.).
8. Whisk remaining 1/2 cup cream in medium bowl until peaks form.
9. Whisk in remaining 1 tablespoon Kahlúa.
10. Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.
Title: Browned Butter Blueberry Muffins
Ingredients:
- 7 unsalted butter
- 1/3 egg
- 1 vanilla extract
- 1 all-purpose flour
- 1 sugar
- 1 1/2 baking powder
- 3/4 salt
- 1 1/2 fresh blueberries
- 3/4 unsalted butter
- 2 all-purpose flour
- 3 sugar
- 1/2
- 3 1/2
Instructions:
1. Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners.
2. Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat and cool slightly.
3. Whisk milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.
4. Whisk together flour, sugar, baking powder and salt in a medium bowl. Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.
5. Divide the batter among muffin cups and spread evenly.
6. To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
7. Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.
Title: Chocolate-Dipped Cherry Biscotti
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 3/4 sugar
- 1/2 butter
- 1 lemon zest
- 1/4 kosher salt
- 2 eggs
- 2/3 dried cherries
- 12 bittersweet chocolate chips
- 1/2 - 3/4 pistachios
- 1/2 pure vanilla extract
Instructions:
1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. Combine the dry ingredients first: whisking together the flour, baking powder and salt in a medium bowl.
3. In a large bowl, beat the sugar, lemon zest and butter until creamy. Add the eggs one at a time, beating until incorporation and scraping down the sides in between.
4. Add the flour mixture and beat until just blended, then stir in the cherries and (optional) pistachios.
5. Form the dough into 12" long x 3" wide logs on the parchment paper. Bake for about 40 minutes, or until light golden. Cool for 30 minutes.
6. Place the log on a cutting board and use a serrated knife to cut diagonally, 1/2"–3/4" slices. Lay the slices on the baking sheet and bake for another 15 minutes, or until they are a pale golden color. While they are cooking, get a pot of water boiling for your double boiler. Cool completely on a wire rack.
7. Place the chocolate chips in a small pot set over the pot of simmering water. Stir constantly to avoid burning the chocolate. When the chocolate is completely melted, dip the ends of the biscotti in and set them on a parchment sheet to set. Place all the biscotti in the refrigerator for about a half hour, until the chocolate firms up.
8. They can be made ahead, or frozen for up to 3 weeks.
Title: Volcano Jimmy-Jams
Ingredients:
- 3/4 butter
- 1/2 icing sugar
- 2 vanilla extract
- 1 all-purpose flour
- 1 1/2
- 1
Instructions:
1. Cream butter and icing sugar until smooth. Beat in egg yolks until fluffy. Add the flour, a bit at a time, and mix on low speed until it is all mixed inches
2. Gather the dough and flatten it out to look like a small Frisbee. Wrap in plasric wrap and refrigerate for 1 hour.
3. Preheat oven to 325°F Grease or line a baking sheet with parchment paper.
4. Using a rolling pin, roll out the dough to 1/4-inch thickness. You need to use a LOT of flour so it doesn't stick.
5. Cut 2-inch circles with a small drinking glass or cookie cutter. Put one circle on the cookie sheet. Add about 1/2 teaspoons jam in the center of the dough, then out another circle on top. Squish together the edges with a fork (be careful not to break the top of the cookie and let the jam out). Fill up your cookie sheet with the cookies 1-inch apart.
6. Bake for about 12 minutes on the middle rack or until the edges turn light brown.
Title: Perfect Easy Microwave Applesauce
Ingredients:
- 4 golden delicious apples
- 4 granny smith apples
- 1/2 cinnamon
- 1 nutmeg
- 1/4 water
- 3 -6 sugar
Instructions:
1. Peel, core and slice the apples.
2. Place apples in a large microwave-safe bowl.
3. Add in 1/4 cup water, cinnamon (start with 1/2 teaspoon) and nutmeg, if using; stir to combine.
4. Cover with heavy microwave-safe plastic wrap (leave a little side opened to allow steam to escape).
5. Microwave on HIGH power for 10 minutes.
6. Remove the bowl and stir the apples, then contine to microwave uncovered until apples are very tender (about 5-6 minutes longer).
7. Using a large fork (I use a potato masher for this) coarsley mash apples to desired texture.
8. Add in sugar to taste while the apples are still hot; mix well to combine.
9. Bring to room temperature and then refrigerate for up to two days, or freeze in plastic freezer containers.
Title: Potato Chip Cookies ala Aunt Dean
Ingredients:
- 1 shortening
- 1 butter
- 1 white sugar
- 2 brown sugar
- 2 eggs
- 1 flour
- 1 baking soda
- 2 salt
- 1
Instructions:
1. Mix first 4 ingredients till creamy.
2. Sift next 3 ingredients and add to the first mix.
3. Add chips and nuts to that mix.
4. Shape into small balls, press down on ungreased cookie sheet with a floured fork.
5. Bake at 325 for 10 minutes.
Title: Any Fruit Cobbler
Ingredients:
- 2 sugar
- 1/2 flour
- 3/4 baking powder
- 2 salt
- 1 margarine
- 1/2 butter
- 3/4 milk
- 1/2 vanilla
Instructions:
1. Melt margarine in a 8 X 8 pan.
2. Mix together sugar, flour, baking powder,salt and milk.
3. Spread fruit over batter.
4. Do not stir.
5. Drizzle with vanilla.
6. Bake at 350 for 50 minutes to 1 hour.
Title: Tutti-Fruitti Cake (Aka Vera's Mennonite Cake)
Ingredients:
- 3 flour
- 2 sugar
- 1 baking powder
- 1 salt
- 3 eggs
- 2 bananas
- 1 crushed pineapple
- 1 vanilla
- 1 1/2
Instructions:
1. Mix all ingredients together.
2. Pour into an oiled and floured bundt pan.
3. Bake at 350°F for 45-65 minutes, until top is dark golden brown and a toothpick comes out nearly clean.
4. Glaze when warm with a mixture of concentrated strawberry/banana juice and powdered sugar.
Title: Oatmeal Cake With Crunchy Topping
Ingredients:
- 1/2 butter
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 self-rising flour
- 1 cinnamon
- 1/4 salt
- 1/2 butter
- 1 evaporated milk
- 1/4 brown sugar
- 1/3 old fashioned oats
- 1/2 unsweetened flaked coconut
- 1/2 walnuts
- 1/2
Instructions:
1. Preheat oven to 350°F Coat a 9-inch springform pan or a 13 x 9-inch baking dish with cooking spray.
2. To prepare cake, beat butter until fluffy. Add sugar and beat well. Add eggs, one at a time, and vanilla; beat well. Add flour, cinnamon and salt; beat until just combined. Stir in banana and cooked oatmeal.
3. Spread batter in pan. Bake about 35 minutes. Remove cake from oven. Heat broiler.
4. To prepare topping, melt butter in saucepan. Add milk and brown sugar; stir until sugar dissolves. Add oats, coconut and walnuts; stir well. Spread over warm cake. Place under broiler and broil until browned and bubbly, about 4 minutes.
Title: Deep Chocolate & Pistachio Brownies
Ingredients:
- 1/2 unsalted butter
- 8 bittersweet chocolate
- 3/4 light brown sugar
- 3/4 eggs
- 3 vanilla
- 1 flour
- 1 1/4 salt
- 1/4 chocolate chips
- 1/2 pistachios
- 1/2
Instructions:
1. Heat oven to 350°F Line an 8x8x2" baking pan with non-stick foil or parchment paper - leaving an edge so you can lift the brownies out of the pan later.
2. In a large microwave safe bowl, combine butter and bittersweet chocolate. Microwave 1 minute, stir and then microwave for an additional 30 seconds. Stir until melted and smooth.
3. Add sugar and espresso powder and mix until combined. Add eggs and vanilla and stir until eggs are incorporated.
4. Stir in flour and salt until just combined.
5. Fold in Kisses (or chocolate chips) and nuts.
6. Pour into prepared pan and bake at 350F for 30-35 minutes.
7. Cool 15 minutes and then using foil edges lift brownies from pan; cool completely on a wire rack.
8. Cut into squares and garnish with additional chopped pistachios if desired.
Title: Quick Apple Strudel
Ingredients:
- 2 flour
- 3 baking powder
- 1/2 salt
- 2 sugar
- 4 milk
- 2/3 - 3/4 apples
- 3 sugar
- 1/2 cinnamon
- 1 apple pie spice
- 1 maraschino cherry
Instructions:
1. Sift flour, baking powder, salt and 2 tablespoons sugar together.
2. Cut in shortening and add milk or orange juice to make a soft dough.
3. Knead gently on floured board.
4. Roll out 1/4 inch thick.
5. Brush with melted butter; cover with chopped.
6. apples.
7. Sprinkle with 1/2 cup sugar and cinnamon over apples.
8. Roll jelly-roll fashion and form in semi-circle on greased baking sheet.
9. Bake in 425 degree oven for 20 to 25 minutes.
10. While warm frost with white frosting.
11. Sprinkle with chopped nuts over.
12. frosting.
13. Decorate with cherries.
Title: Classic Mexican Flan - Custard With Caramel Topping
Ingredients:
- 1 1/4 sugar
- 1 1/2 milk
- 1/2 heavy cream
- 1 cinnamon sticks
- 4 cinnamon stick
- 1 eggs
- 1 vanilla extract
- salt
Instructions:
1. Heat oven to 325°F.
2. Melt 1/2 cup sugar in small saucepan over medium heat, swirling pan occasionally, until sugar becomes amber in color, 10 minutes (do not stir).
3. Pour caramel into the bottom of a 5-cup souffle dish.
4. Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in small saucepan over medium heat.
5. Remove from heat; cover and let stand 10 minutes.
6. Meanwhile, whisk together eggs, vanilla and salt in large bowl.
7. Strain milk mixture through a sieve into eggs; whisk to combine.
8. Discard cinnamon stick.
9. Strain mixture again into prepared dish.
10. Place dish in a roasting pan, making sure there is at least one inch of space between the edge of the dish and pan.
11. Add enough hot water to roasting pan to come halfway up side of dish.
12. Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay).
13. Remove flan from oven.
14. Let flan cool in hot-water bath 15 minutes.
15. Remove dish from water bath and cool completely on wire rack.
16. Cover with plastic wrap and refrigerate overnight.
17. To serve:
18. Run a knife around edge of baking dish.
19. Place a serving plate slightly larger than dish on top.
20. Invert flan onto plate. Makes 8 servings. Makes a luxurious finale to your favorite Mexican meal!