lumicero/recipes-ing2inst huggingface dataset:
Title: Granny's Berry Dreamy Cream Pound Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 2 1/4 sugar
- 6 eggs
- 3 salt
- 1/2 baking soda
- 1/4 sour cream
- 1 vanilla
- 2 cinnamon
- 1 orange marmalade
- 1/4 mixed berry
- 1/2 water
- 1/2 lemon juice
- 1 vanilla extract
- 1/4 cornstarch
- 1
- 1/2
- 1
Instructions:
1. To prepare cake, cream butter and sugar.
2. Add eggs on at a time and beat well.
3. Add sifted flour, salt and baking soda alternating with sour cream.
4. Add vanilla, almond extract, and cinnamon.
5. Place in greased and floured pan.
6. Bake at 325°F for at least 1 hour or until done.
7. To prepare topping, bring all wet ingredients and mixed berries to a simmer.
8. When bubbles start to form, turn down heat.
9. Gradually add cornstarch while stirring until cornstarch is completely dissolved.
10. Set aside to cool.
Title: Sopapia Dessert Cake
Ingredients:
- 2 cream cheese
- 2 vanilla
- 1 butter
- 1/2 cinnamon
- 2 sugar
Instructions:
1. Cover bottom of a baking pan with 1 pack of the crescent rolls.
2. Mix 2 packs cream cheese and 1 cup sugar in a bowl with the hand mixer until creamy and add 1 tablespoon vanilla
3. Add mix onto the crescent rolls.
4. Top with the 2nd pack of rolls.
5. Melt 1 stick of butter and pour over the cake.
6. Sprinkle with 1 cup of sugar and cinnamon.
7. Bake at 350°F for 30-35 minutes.
Title: Matcha Creme Icing
Ingredients:
- 1/2 soymilk
- 1 agar
- 4 cornstarch
- 6 extra-firm silken tofu
- 1/3 Splenda sugar substitute
- 1 vanilla extract
- 1 salt
- 1
Instructions:
1. Cook 1/3 of soy milk and all of the agar in a saucepan over medium heat, stirring constantly.
2. Bring mixture to a boil, reduce heat, continue to cook until agar is completely dissolved.
3. Whisk cornstarch into remaining soy milk.
4. Pour cornstarch mixture into agar mixture, cook until it resembles a thick pudding.
5. Remove from heat and set aside.
6. Blend tofu with matcha, splenda and salt.
7. Mix both mixtures together.
8. Add vanilla and blend again.
9. Chill for about an hour.
Title: Pretzel-Tailed Turkey Treats™
Ingredients:
- 3 butter
- 1 margarine
- 6 marshmallows
- miniature marshmallows
- creamy peanut butter
Instructions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add 6 cups KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated. Cool slightly. Cut warm cereal mixture into two different sized circles using two sizes of circle cookie cutters for the turkey bodies (depending on size of cutters). Cool.
3. Spread peanut butter on bottom of the smaller circular pieces; attach this to a larger circular piece to form the turkey body. Insert pretzel twists into body for tail feathers. Insert pretzel sticks for legs. Use frosting to attach candies for eyes and beak. Best if served the same day.
4. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
5. NOTES.
6. For best results, use fresh marshmallows.
7. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
8. Diet, reduced calorie or tub margarine is not recommended.
9. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Title: Spice Cake
Ingredients:
- 2 1/4 cake flour
- 1 baking powder
- 1 salt
- 1 cinnamon
- 3/4 baking soda
- 1/4 ground cloves
- 1/16 pepper
- 3/4 shortening
- 1 sugar
- 3/4 brown sugar
- 3 eggs
- 1 vanilla
- 1 buttermilk
- 1/2 butter
- 1 brown sugar
- 4 powdered sugar
- 3 vanilla
- 1
Instructions:
1. Sift together dry ingredients.
2. Cream together shortening and sugars until fluffy.
3. Add eggs, 1 at a time, beating well after each.
4. Add vanilla.
5. Add dry ingredients alternately with buttermilk.
6. Beat 2-3 minutes using high speed of mixer.
7. Pour into 2 greased and floured 8-in. pans.
8. Bake in 350 degrees oven 25-30 minutes.
9. When cool frost top of the first cake, place second cake on top then frost entire cake.
10. Caramel Frosting:.
11. Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly.
12. Add cream and continue stirring until mixture comes to a boil.
13. Remove from heat.
14. Gradually blend in powdered sugar and vanilla.
15. (Add extra cream if needed.).
Title: Strawberry Yum Yums
Ingredients:
- 2 strawberries
- 1/2 water
- 8 sugar
- 1 lime, juice of
Instructions:
1. put in a blender mash up.
2. mix everything together.
3. pour them in cups.
4. freeze tell hard but cold.
5. serve them '' enjoy ''.
Title: Nutty, Chocolaty, Swirly Sour Cream Bundt Cake
Ingredients:
- 1/2 sugar
- 1/2 walnuts
- 2 pecans
- 1/3 bittersweet chocolate
- 2 1/2 raisins
- 2 ground cinnamon
- 1 nutmeg
- 1/2 salt
- 1 3/4 all-purpose flour
- 1 baking powder
- 8 salt
- 2 sugar
- 1 1/2 orange, zest of
- 1 butter
- eggs
- pure vanilla extract
- sour cream
- powdered sugar
Instructions:
1. Position oven rack in center; preheat oven to 350°; butter a 9- to 10-inch Bundt pan, dust the interior with flour and tap out the excess; do not place the Bundt pan on a baking sheet.
2. Make the swirl: add all the ingredients to a bowl; stir to mix.
3. Make the cake: whisk the flour, baking powder, and salt together in a bowl.
4. Working in the bowl of a stand mixer, rub the sugar and zest together with your fingers until the sugar is moist and aromatic.
5. Add in the butter; with the paddle or whisk attachment beat on medium speed for 4 minutes.
6. Add in eggs one at a time, beat for 1 minute after each egg goes inches.
7. Beat in the vanilla; decrease mixer speed to low and mix in the sour cream.
8. Still on low speed, add in the dry ingredients and mix only until they disappear into the batter.
9. Give the batter a last stir or two with a rubber spatula, then scoop about 1/3 of the batter into the Bundt pan.
10. Evenly sprinkle on half of the swirl mixture, then spoon in the rest of the batter.
11. Make a shallow indentation with the back of a spoon in the center of the ring of batter and fill it with the remaining swirl mixture, then cover the mixture lightly with the batter on the sides of the indentation—the batter probably won’t cover the mixture completely and that is fine.
12. Bake for 60-65 minutes, or until a pick comes out clean.
13. Transfer pan to a rack and let the cake rest for 10 minutes before unmolding it onto the rack to cool to room temperature.
14. Just before serving, dust the cake with powdered sugar.
Title: Basic Cake Mix Batter
Ingredients:
- 3/4 unsalted butter
- 1 1/2 sugar
- 2 baking powder
- 2 vanilla extract
- 4 eggs
- 2 1/4 all-purpose flour
- 1 milk
Instructions:
1. Beat butter, sugar, baking powder, and vanilla in a large bowl with mixer on high 3 minutes or until fluffy.
2. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed.
3. Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes.
Title: Cinnamon Bread Pudding With Butter Sauce
Ingredients:
- 6 eggs
- 2 milk
- 1 3/4 half-and-half
- 1 sugar
- 2 vanilla
- 6
Instructions:
1. For pudding, in a large mixing bowl, beat eggs by hand. Beat in milk, cream, sugar, and vanilla until combined. Stir in the cinnamon bread.
2. Grease a 2-quart rectangular (12x7 1/2x2-inch) baking dish. Add bread pudding mixture, spreading evenly.
3. Bake in a 325 degree F oven for 55 to 60 minutes or until top is puffed and a knife inserted near the center comes out clean.
4. Serve warm with Butter Sauce. (Recipe below.).
5. 1/2 cup packed brown sugar.
6. 1/4 cup butter.
7. 1/3 cup light-colored corn syrup.
8. 1/4 cup half-and-half.
9. In a small saucepan, heat packed brown sugar and butter until butter melts. Carefully add light-colored corn syrup and half-and-half. Cook, stirring constantly, over medium-low heat for 1 to 2 minutes or until sugar is dissolved and mixture is smooth.
Title: Low-Guilt Chocolate Fix
Ingredients:
- 2 cocoa powder
- 1/2 powdered sugar
- 1 hot water
- cinnamon
- chili powder
Instructions:
1. Thouroughly mix cocoa and sugar.
2. Mix in hot water.
3. Add more hot water if it is too thick, but MAKE SURE that it is all dissolved first; this gets watery quickly.
4. Experiment with adding different flavorings as per your taste. Then dig in!
Title: Chocolate Dream Glaze
Ingredients:
- 1 butter
- 4 corn syrup
- 2
Instructions:
1. Place all ingredients in 2 cup glass measuring cup.
2. Heat on high power for 60 seconds.
3. Remove from oven and stir with a butter knife until smooth.
4. Use to frost cake or cupcakes of your choice.
Title: Apple Nut Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 4 apples
- 1/2 walnuts
- 1/2 butter
- 2 eggs
- 1 cinnamon
- 1/2 nutmeg
- 1/2 salt
Instructions:
1. Preheat oven to 325 degrees.
2. Grease a 9x13 baking pan.
3. Sift dry ingredients into a bowl.
4. Add remaining ingredients and beat just until combined.
5. Batter will be thick.
6. Spread evenly in pan.
7. Bake one hour or until tests done.
Title: Momma's Two-Egg Treasure Cake
Ingredients:
- 2 cake flour
- 1/2 butter
- 1 1/3 sugar
- 2 1/2 baking powder
- 2 eggs
- 1 salt
- 1 1/2 pure vanilla extract
- 1 milk
Instructions:
1. In a large bowl, sift together flour, sugar, salt& baking powder.
2. Set aside.
3. Drop in shortening, add 2/3 of milk, vanilla and mix for 2 minutes on low speed of electric mixer.
4. Add one egg at a time, beating continually, add the rest of milk and mix for 2 additional minutes.
5. Grease and flour two 8" round cake pans, and divide the batter evenly between the two pans.
6. Preheat oven to 375 and bake for 25 minutes or until golden brown in color.
7. Test the center of the cake with a toothpick; if it comes out clean the cake is done!
8. Allow cakes to cool before removing them from the pans.
9. Thoroughly cool before decorating.
10. Note: If you only have all-purpose flour on hand, reduce amount of flour by 2 tbsp.
11. and increase baking powder by 1 tsp.
12. P.
13. S.
14. You may use this recipe for cupcakes by reducing the milk to 3/4 cup.
15. Fill with your favorite jam or fruit and cover with your favorite icing.
Title: Apple Cranberry Streusel
Ingredients:
- 1/2 all-purpose flour
- 1/2 brown sugar
- 6 butter
- 1/2 margarine
- 3/4 walnuts
- 1/4 sugar
- 1 1/4 all-purpose flour
- 1/4 cinnamon
- 1 salt
- 2 dried cranberries
- 8 orange zest
- sliced apples
Instructions:
1. Preheat oven to 350 degrees F.
2. For streusel topping, combine flour and brown sugar in small bowl.
3. Cut in butter until mixture is crumbly.
4. Stir in walnuts and set aside.
5. For filling, combine sugar, flour, cinnamon and salt in medium bowl.
6. Add cranberries and orange zest; mix well.
7. Add apples to sugar mixture and toss well until evenly coated.
8. Pour mixture into a 9 inch square baking dish, or casserole dish of suitable size.
9. Sprinkle evenly with streusel topping.
10. Bake 50 to 60 minutes, or until apples are tender and streusel is golden brown.
11. Cool at least 1 hour before serving.
Title: Low Carb Chocolate Zucchini Cake
Ingredients:
- 1/4 margarine
- 1/4 shortening
- 1/2 Splenda sugar substitute
- 1 1/2 egg
- 1 vanilla
- 1 flour
- 1/2 baking soda
- 2 1/2 zucchini
- 4
- 2
- 12
Instructions:
1. Cream first four ingredients together with an electric mixer.
2. Add egg, vanilla, and sour milk, mixing until well-blended.
3. Sift dry ingredients and add.
4. Mix in zucchini last.
5. Spoon into greased and floured 9" x 13" pan and sprinkle top of cake with chocolate chips.
6. Bake at 325 for 45 to 50 minutes.
Title: Chocolate Peanut Buttery Coconut Patties
Ingredients:
- 1 margarine
- 1/2 graham cracker crumbs
- 1/2 peanut butter
- 1 flaked coconut
- 6 vanilla extract
- 2 XXXX confectioners' sugar
- 1
- 8
- 1
Instructions:
1. In small pan over simmering water, melt chocoolate with paraffin or candy coating.
2. Mix all of the other ingredients together well.
3. Form into flat patties.
4. When melted, remove chocolate mixture from heat.
5. Dip patties into chocolate coating.
6. Put patties on wax paper to dry.
Title: Maple Shortbread
Ingredients:
- 3/4 unsalted butter
- 1 salt
- 1 sugar
- 1/4 vanilla extract
- 1 -2 unbleached all-purpose flour
- 1
- 2 1/3
Instructions:
1. Preheat oven to 300°; lightly grease two 9-inch round cake pans; sprinkle each pan with 1 tablespoon of the maple sugar.
2. In a bowl, cream together the butter, salt, regular sugar, ½ cup maple sugar, maple extract, and vanilla; then beat in the flour.
3. Divide the dough in half and press it into the prepared pans, smoothing surface with your fingers.
4. Sprinkle each round with 1 tablespoon of the remaining maple sugar, pressing it in gently.
5. Prick the dough with a fork in an attractive pattern.
6. Bake for 35-40 minutes, until it is golden brown around the edges.
7. Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
8. Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
9. Using a pizza wheel or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm; if you wait until it is cool, it will not cut easily).
10. Transfer the wedges to a rack to cool.
Title: Snickerdoodle Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 2 cinnamon
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 3/4 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Line regular and miniature cupcake trays with paper liners.
3. In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
4. In a mixer, cream butter and sugar on medium for about 2 minutes.
5. Add eggs, one at a time and mix until combined.
6. Add vanilla and mix until combined.
7. Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.
8. Fill baking cups about 3/4 full.
9. Bake for about 15-20 minutes.
10. Remove cupcakes from trays and let cool.
Title: Chocolate Chip Frosting
Ingredients:
- 12 unsalted butter
- 1 confectioners' sugar
- 1/2 pure vanilla extract
- 2
Instructions:
1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Fold chocolate chips into buttercream. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed before using.).
Title: Caramel Pound Cake
Ingredients:
- 1 1/2 butter
- 3 1/2 flour
- 1 baking powder
- 1/2 fine salt
- 2 light brown sugar
- 1 1/2 granulated sugar
- 6 eggs
- 1 1/2 butter
- 1/2 dark brown sugar
- 1 milk
- 1/2 pure vanilla extract
- 1/2 confectioners' sugar
- 4
Instructions:
1. To make the cake: Heat oven to 325º. Butter and flour a light-colored 10-inch fluted tube pan, making sure there are no clumps of butter or exposed areas in pan; set aside.
2. Sift together flour, baking powder, and salt into large bowl and set aside. In the bowl of a standing mixer with a paddle set on medium speed, cream 3 sticks of butter until fluffy, about 2 minutes. Add the light brown and white sugars and mix, stopping and scraping down the bowl with a rubber spatula occasionally, until lightened and smooth, about 5 minutes. Reduce speed to medium-low and add eggs, one at a time, beating for about 15 seconds after each addition and scraping down the bowl occasionally, until well blended. Do not overmix. Reduce speed to low and add the flour mixture and 11/2 cups milk alternately, in 3 batches, beginning and ending with flour; beat until smooth, about 3 minutes total.
3. Scrape the batter into the prepared pan and bake in the center of the oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes. Do not overbake. Let cake cool in the pan on a wire rack for at least 30 minutes. Loosen edges with a small knife, then turn onto rack to let cool completely.
4. To make the icing: Melt remaining stick of butter in a large heavy saucepan over medium heat. Add dark brown sugar and whisk constantly until mixture is bubbling and smooth and butter is completely incorporated, about 3 minutes. Remove from heat and whisk in remaining 1/2 cup milk. Let mixture cool. Stir in the vanilla, then gradually add the confectioners' sugar and stir until well blended and smooth. Transfer cake to a cake plate and ice with frosting. Let stand for at least 2 hours before slicing.
Title: Panettone Trifle
Ingredients:
- 1 Amaretto
- 1/3 sugar
- 1 sugar
- 2 cornstarch
- 2 lemon peel
- 1/4 cinnamon stick
- 3 vanilla
- 2
- 3
- 2
- 1
- 2
Instructions:
1. How to Make the Cinnamon Scented Custard; In a medium saucepan combine the ¼ cup sugar and the 3 tablespoons cornstarch. Stir in the milk, egg yolks and lemon peel.
2. Cook and stir over medium heat until mixture thickens and just begins to bubble, around seven to eight minutes. When mixture thickens, it will coat a metal spoon when dipped into the egg mixture.
3. Do not boil. Remove from heat, remove cinnamon stick and add the first teaspoon of vanilla.
4. Pour into a bowl and place a piece of plastic film directly onto the custard to prevent skin from forming. Cool custard for at least 30 minutes.
5. How to Assemble the Panettone Trifle: In a 1 ½ quart serving bowl arrange slices of panettone (cut to fit the bowl) at bottom of serving bowl. Sprinkle with half of the amaretto. Spoon half of the custard on the panettone slices.
6. Sprinkle toasted almond slices over custard. Arrange slices of panettone (as needed) atop custard. Sprinkle remaining liquor over the panettone slices. Spoon remaining custard over the panettone slices.
7. Whip cream with the 2 tablespoons sugar and remaining teaspoon of vanilla to soft peaks. Spread the cream mixture atop the custard and using a pastry tube, pipe remaining cream around edge of bowl.
8. Chill for at least 4 hours. Sprinkle with remaining sliced toasted almonds.
Title: Bubbly or Gather Pies
Ingredients:
- 1/2 butter
- 2 margarine
- 2 1/2 granulated sugar
- 1/2 flour
- 1/2 salt
- 5 blueberries
- 1 granulated sugar
- 1/4 ground cinnamon
- 2 lemon juice
- 1/2 butter
- margarine
Instructions:
1. Crust: Cut the butter into chunks.
2. Combine the dry ingredients in a bowl.
3. Work the butter gently into the dry mixture with a fork until pieces the size of peas form.
4. Sprinkle the water over and work it in.
5. (Do not overwork the dough.) Form the dough into a ball.
6. Filling: Gently toss berries with sweetening and klah bark in a large bowl.
7. Sprinkle citrus juice over mixture.
8. Spoon berries into crust and dot with butter.
9. For twelve gather pies: 1 crust recipe, 1 beaten egg, 1/2 filling recipe.
10. Roll out dough on a floured surface to a 1/8 inch thickness.
11. Using a 3-inch cookie cutter, cut out 24 circles.
12. Lay out 12 on a lightly greased cookie sheet.
13. Divide filling among circles, spooning approximately 2-3 tablespoons into the center of each, leaving a 1/4 inch border.
14. Brush the border with egg.
15. Lay the second circle on top of each pie, and press edges together with a fork all teh way around.
16. (Stretch the top crust gently to fit if necessary.) If desired, mix together 1/4 cup water with 1 1/2 tbsp sweetening; brush top of each pie with mixture for a sugary glaze.
17. Witha knife, cut three or four short slits in the top of each pie.
18. Bake at 400F for 20-25 minutes, until crust is golden.
19. Slide gently off cookie sheet with spatula.
Title: Ginger Molasses Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 2 ground cinnamon
- 1 1/2 ground cloves
- 1/2 nutmeg
- 1/2 ground ginger
- 1/4 kosher salt
- 1 dark brown sugar
- 1/4 unsulphured molasses
- 1/3 eggs
- 2 crystallized ginger
- 1 1/4 granulated sugar
Instructions:
1. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
2. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Measuring out the oil, then the molasses will help you get all the molasses out of the measuring cup!
4. Turn the mixer to low speed, add the eggs, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
5. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
6. Scoop the dough with 2 spoons or a small 1" ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and roll in sugar. Then flatten them lightly with your fingers and place them on sheet pans. Sprinkle tops with additional sugar. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
Title: Coffee - Prune - Cream of Wheat Sweet Tamales
Ingredients:
- 1 1/2 milk
- 160 sugar
- 1 coffee
- 160 butter
- 1/2 prunes
- 8
- 300
Instructions:
1. Boil milk with sugar and coffee.
2. Once it has started to boil, add the cream of wheat gradually , stirring with a wooden spoon, until it has a compact doughy consistency.
3. Withdraw from stove top and add the butter and egg yolks, mixing well.
4. Next add the beaten egg whites to soft peak stage, in gradual folding motions. .
5. Have the banana leaves lightly toasted over a stove top or burner grill , or presoaked corn leaves ready for filling.
6. Spread about 1 scant tablespoon of dough on the center of each leaf , placing 2 or 3 chopped prunes in the center.
7. Wrap and secure tamales and cook in a tall vapor pot for an hour.
Title: Butterscotch Salad
Ingredients:
- 8 crushed pineapple
- 8 instant butterscotch pudding mix
- 1 apples
- 1 mini marshmallows
- 3
- 1
Instructions:
1. Mix together whipped topping, pudding mix, and pineapple with juice.
2. Stir in everything else.
3. Chill until serving.
Title: Banana Custard Pudding
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 1/8 salt
- 1 1/2 milk
- 3 vanilla
- 1 banana
- 1 of fresh mint
Instructions:
1. Combine sugar, cornstarch, and salt in saucepan.
2. Over medium heat, slowly add milk, stirring until mixture comes to a boil.
3. Cook for 2 minutes.
4. Temper egg yolks by adding a small amount of hot liquid, then return all to the saucepan.
5. Cook until thickened, then remove from heat.
6. Stir in vanilla and chill custard for 1 hour.
7. Just before serving, fold in banana slices.
8. Garnish with mint if desired.
Title: Blackberry Cobbler for 2
Ingredients:
- 1/2 oleo
- 3/4 sugar
- 3/4 self-rising flour
- 1/2 cinnamon
- 3/4 milk
- 1 blackberry
- 1/2 - 1 sugar
Instructions:
1. Melt oleo in a loaf pan.
2. Mix flour, cinnamon and sugar; add milk.
3. Pour over melted oleo in loaf pan.
4. Stir sugar into berries and pour over mixture in loaf pan.
5. Bake at 350° for 45 minutes.
Title: Butterscotch Apple Bribe Cake
Ingredients:
- 1 sugar
- 2 eggs
- 2 all-purpose flour
- 2 baking soda
- 1 baking powder
- 1 1/2 salt
- 1 cinnamon
- 1 vanilla extract
- 1 1/2 apples
- 3 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, mix together oil and sugar.
3. Add eggs one at a time, beating with a hand mixer to incorporate.
4. Add flour, baking soda, baking powder, salt, and cinnamon. Beat well.
5. Stir in vanilla, apples, and pecans. Mixture will be thick.
6. Spread mixture in a greased 9x13 baking dish.
7. Sprinkle butterscotch chips over the top of the cake.
8. Bake for 55 minutes.
9. I know this is hard, but let it cool completely.
10. Serve garnished with plenty of caramel sauce and whipped cream (I actually prefer to skip the caramel because it's sweet enough as it is, but everyone else seems to like it).