lumicero/recipes-ing2inst huggingface dataset:
Title: Spicy Molasses Cookies by Bijoux
Ingredients:
- 3/4 butter
- 1/2 granulated sugar
- 1/3 dark brown sugar
- 1 egg
- 1 vanilla extract
- 1/2 dark molasses
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 1/2 cinnamon
- 1 1/2 gingerroot
- 1/2 ground cloves
- 1/8 nutmeg
- 1/2 curry powder
- 1 orange zest
- 1/4 black pepper
- 1/4 salt
- granulated sugar
- demerara sugar
Instructions:
1. Preheat oven to 375 degrees.
2. In large bowl beat together: softened butter, sugar, and brown sugar until light and fluffy, about 3-6 minutes on medium speed.
3. Add the egg and vanilla; beat until combined, about 30 seconds.
4. Stir in the molasses. Beat until incorporated, about 30 seconds.
5. Reduce speed to low and slowly mix in the dry ingredients until combined.
6. Roll into 2 tablespoons sized balls, roll in sugar and place on parchment lined cookie sheet with plenty of space to spread out.
7. Bake 10 minutes until the edges are set and the middles are soft and undone. Let cool on baking sheet until they are stabilized before transferring to a rack to cool.
8. *Notes and tips from Bijoux*: " -I add some demera sugar to the regular sugar that I roll the cookies into. The demera gives that extra crunchy sparkle. Superfine sugar, not powdered, is also very pretty & keeps its whiteness with the dark cookie crackles, too.
9. This dough is really sticky, keep putting your hands in cold running water and keep hands dripping wet for the cookie ball rolling process.
10. I usually add more ginger than is called for.
11. Best if you cook these cookies one pan at a time in the middle of the oven so that the heat distributes evenly.
12. Yes, these cookies are really not fully cooked when pulled out of the oven. Don't overcook them! Eventually, they fall and get that wrinkly/crispy/chewy texture. Let cookies sit on the pan a few minutes before putting on a wire rack to cool. These are really tasty warm straight out of the oven, too.".
Title: Lemon Cream Mousse With Champagne (Zitronenschaumcreme)
Ingredients:
- 3 gelatin
- 3 eggs
- 75 lemon juice
- 60 sugar
- 110 raspberries
- 120
- 150
Instructions:
1. Soften the gelatine in cold water. Separate the eggs.
2. Put the champagne, lemon juice, 60g sugar and the egg yolks in a pan and bring to the boil. Remove from the heat.
3. Press the water from the gelatine and mix in with the hot lemon cream mixture and leave to cool.
4. Beat the egg whites with about a third of the remaining sugar and then sprinkle over the remaining sugar in stages, beating after every stage until a firm mixture is formed.
5. Beat the cream until stiff. Fold the beaten egg white mixture into the cream and then fold into the lemon mousse mixture.
6. Wash the raspberries leaving a few aside for garnishing later.Distribute the raspberries into 4 glasses and then top with the lemon mousse. Leave to cool for 2 hours.
7. Just before serving, pop some raspberries on the top as a garnish.
8. Use fruits such as strawberries, blackberries and redcurrants.
Title: Warm Spiced Peaches
Ingredients:
- 1 butter
- 3 lemon juice
- 1 water
- 1 cinnamon
- 1/4 nutmeg
- 1/4 vanilla extract
- 1
- 6
- 1/4
Instructions:
1. Melt butter in non-stick frying pan, over low heat.
2. Add brown sugar splenda, lemon juice, water and peach juice (I squeezed the juice from the skins and little bits I was discarding, right into the frying pan).
3. Add cinnamon and nutmeg and bring to a low simmer.
4. Add vanilla extract.
5. Gently stir in the sliced peaches and warm them through.
6. Serve with vanilla ice cream and top with toasted almonds.
Title: Almond Creme Brulee
Ingredients:
- 3 heavy cream
- 6 granulated sugar
- 6 salt
- 1/2 light brown sugar
- 1
- 4 1/2
- 1/2
Instructions:
1. Heat cream in a heavy saucepan.
2. Add granulated sugar and stir until dissolved.
3. Beat egg yolks until light and creamy.
4. Add t he hot cream to the egg yolks gradually, whipping constantly with a wire whisk (not an electric beater). Stir in remaining ingredients except the brown sugar.
5. Pour into a 6-cup souffle dish, and sprinkle brown sugar on top.
6. Bake at 325 degrees for 45 minutes, or until custard tests done. - - - - - - - - - - - - - - - - - - NOTES : This is not for anyone on a low cal, low fat, or low cholesterol diet.
Title: Chai Poached Pears Stuffed With Ginger Mascarpone
Ingredients:
- 4 chai tea
- 8 boiling water
- 2 sugar
- 4 pears
- 1 mascarpone cheese
- 1 vanilla
- 1/4 crystallized ginger
- 1 orange, zest of
- 1/2 heavy cream
Instructions:
1. Infuse tea in boiling water for 3 to 5 minutes depending.
2. Place in large pot and add sugar.
3. Bring mixture to just under a boil.
4. Once sugar has dissolved add peeled and cored pears and reduce heat to a simmer.
5. Poach pears for 15 to 20 minutes or until soft.
6. Reserve poaching liquid.
7. Cool to room temperature.
8. Mix cheese, vanilla and ginger with a fork.
9. Add 2 tablespoons of poaching liquid to cheese mixture so that it is soft enough to pipe.
10. Place mixture in a piping bag and fill the holes in the pears.
11. Place 1 cup of poaching liquid and orange zest in a heavy saucepan and bring to a boil.
12. In a separate pot combine cream and honey and heat until warm.
13. When warm add cream mixture slowly to poaching liquid.
14. To serve place 1 pear on a plate.
15. Spoon sauce around the pear.
16. Garnish with a sprinkle of cinnamon, nutmeg and a fresh sprig of mint.
Title: Pecan Praline Sauce
Ingredients:
- 8 unsalted butter
- 2 dark brown sugar
- 1 heavy whipping cream
- 1/2 light corn syrup
- 1 vanilla
- 1/8 salt
- 2 pecan halves
Instructions:
1. In large heavy saucepan heat butter over low heat until melted.
2. Add remaining ingredients and bring to boil over medium high heat.
3. Turn heat to low and simmer for 20 minutes, stirring often.
4. Remove from heat and let cool to room temperature.
Title: Banana Bread (Gluten Free)
Ingredients:
- 120 sugar
- 150 eggs
- 150 margarine
- 3 butter
- 100 bananas
- 5 bananas
- 1 bicarbonate of soda
- 1 baking powder
Instructions:
1. You will need three large bowls.
2. Start warming the oven to 180'C.
3. In a bowl, mash the bananas with a fork into a runny yellow paste without lumps.
4. In another bowl, cream the margarine and sugar together (mix hard and fast until the mixture is smooth, light and fluffy). Mix in 1 whole egg and 2 egg yolks.
5. In another bowl, whip the two egg whites until they form firm peaks.
6. Add the bananas to the creamed mix.
7. Add the flour, ground almonds, baking powder and bicarbonate of soda, and mix well until smooth.
8. Fold in the egg whites very carefully to avoid stirring and losing the air trapped inside. (A metal spoon may be useful for this).
9. Pour the mixture into a lined (or greased) cake tin. Don't worry about smoothing the top, it's not necessary. Bake at 180'C for 30 minutes, then reduce temperature to 150'C and bake for another 40 minutes, or until a knife comes out clean.
Title: Raspberry Hamantaschen
Ingredients:
- 2 sea salt
- 1/2 vanilla extract
- 2 water
- 2
- 1
Instructions:
1. In a large bowl, combine almond flour and salt.
2. In a smaller bowl, combine oil, agave, vanilla and water.
3. Mix wet ingredients into dry.
4. Chill dough in refrigerator 1 hour.
5. Roll out dough between 2 pieces of parchment paper ¼ - ½ inch thick.
6. Cut dough into circles (size of your choosing).
7. Make a light indentation with your forefinger in the center of each circle.
8. Drop ½ teaspoon of raspberry jam into the center of each circle.
9. Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie.
10. Bake at 350° for 8 minutes until cookies are golden brown around the edges.
11. Serve.
Title: Fluffy Pink Lemonade Dessert
Ingredients:
- 2 sugar
- 1/4 butter
- 1/2 margarine
- 1 cream cheese
- 2 chocolate flavor instant pudding and pie filling mix
- 1 lemon slice
- 2 -3
- 1
Instructions:
1. Heat oven to 350°F In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to 20 seconds or until finely crushed. With food processor running, drizzle melted butter through feed tube, pulsing to mix well.
2. Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until set and golden brown. Cool completely, about 45 minutes.
3. In large bowl, beat cream cheese and dry pudding mix with electric mixer on medium speed until fluffy. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed until fluffy. Fold in 2 cups of the whipped topping. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
4. Cut dessert into squares. Garnish each serving with lemon.
Title: No Bake Peanut Butter Treats
Ingredients:
- 1/2 vanilla extract
- 2 ground cinnamon
- 1 raisins
- 1/8 graham cracker squares
- 1/2 powdered sugar
- 4
- 1/2
- 1
Instructions:
1. Cream together peanut butter, apple juice, vanilla extract, and cinnamon.
2. Stir in raisins, graham, crackers and cereal.
3. Roll mixture into 1 1/2-inch balls and place in a container with a lid.
4. Cover and refrigerate 1 hour, then roll each cookie in powdered sugar to coat.
5. Return to covered container and store in refrigerator.
Title: Red Velvet Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 1 distilled white vinegar
- 1/2 milk
- 1 cream cheese
- 1 instant vanilla pudding
- 1 Cool Whip
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour cake pans.
3. Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar & cocoa. Pour into prepared cake pans.
4. Bake @ 350 degrees for 35 to 40 minutes. Cool on wire racks.
5. Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in cool whip. Refrigerate until firm.
6. Ice cake.
Title: Chocolate Mousse...the Easy Way!
Ingredients:
- 1 1/2 milk
- 2 chocolate chips
- 2 eggs
- 1/4 sugar
- 1 salt
Instructions:
1. Pour milk in heavy saucepan and heat to boiling point.
2. Combine remaining ingredients in blender container.
3. Pour in the hot milk, then blend at low speed for 1 minute or until smooth.
4. Pour into 6 custard cups, and chill for at least 2 hours before serving.
5. Garnish with mint leaves, homeade chocolate leaves and fresh fruit.
Title: Zucchini Oat Carrot Bars With Butter Cream Cheese Frosting
Ingredients:
- 2 1/4 sugar
- 1 eggs
- 3 flour
- 2 cinnamon
- 1 salt
- 1 baking powder
- 2 baking soda
- 1/4 vanilla
- 2 zucchini
- 2 carrot
- 1 rolled oats
- 3/4 walnuts
- 1 butter
- 1 vanilla
- 1 1/2 confectioners' sugar
- 3 cream cheese
- 5
- 1
Instructions:
1. Set oven to 350 degrees.
2. Grease a 15 x 10-inch jelly roll pan or cookie sheet, and line with parchment paper.
3. In a large bowl, beat the eggs oil, vanilla and sugar until smooth (about 2 minutes).
4. Sift together flour, cinnamon, salt baking powder, baking soda.
5. Add the flour mixture into the oil/egg mixture and blend well to combine (about 2 minutes).
6. Fold in zucchini, carrots, oats and nuts; blend well to combine.
7. Transfer to prepared pan.
8. Bake for about 22-25 minutes.
9. To make frosting: Mix/beat all ingredients together until smooth, adding more confectioners sugar to achieve desired consistancy to spread.
10. Spread on cooled cake.
11. Cut into bars.
Title: Pumpkin Spice Cake (Dairy- and Egg-Free)
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 white sugar
- 1 baking soda
- 1 baking powder
- 1/2 cinnamon
- 1/2 clove
- 1/2 nutmeg
- 1/3 white vinegar
- 1 pure vanilla extract
- 1 canned pumpkin puree
- 1/2
- 3/4
Instructions:
1. Combine all ingredients in a bowl in the order listed up to the pumpkin puree. Add the rice milk, stirring slowly. Add more or less depending on desired consistency.
2. Pour batter into a greased 8 X 8 baking pan. The batter may be thick and you may need to gently shimmy the pan in order to have it spread out entirely.
3. Bake in an oven pre-heated to 350F degrees for 30 minutes. You may want to check it at 25 minutes if you a) used a different sized pan or b) made the batter slightly thinner.
Title: Boiled Raisin Cookies
Ingredients:
- 1 1/2 raisins
- 1 water
- 1 shortening
- 1 1/2 sugar
- 3 eggs
- 1 vanilla extract
- 3 3/4 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 sugar
- 1 cinnamon
- 1/2 nutmeg
Instructions:
1. Preheat oven to 375 degrees F.
2. Combine raisins and water in saucepan. Bring to a boil, reduce heat to simmer, and cook until all of the water has been absorped.
3. Sift together flour, bakng powder, soda and salt. Set aside.
4. Cream shortening and sugar together in mixer, then add eggs and vanilla and cream all together. Add flour mixture and combine just until dough comes together. Add raisins and incorporate well.
5. Combine sugar, cinnamon and nutmeg in a small bowl. Form cookie mix into balls the size of walnuts. Roll dough through sugar mix, place on cookie sheet about 2-inches apart, and flatten slightly with the bottom of a glass.
6. Bake for 9-10 minutes, until slightly golden.
Title: Turkish Delight Syllabub
Ingredients:
- 12 Cointreau liqueur
- 2 caster sugar
- 8 rose water
- 600 orange flower water
- 2 pistachios
- 2
Instructions:
1. Combine the Cointreau, lemon juice and sugar in a large bowl and stir to dissolve the sugar.
2. Whisk in the cream until fairly thick, but still not thick enough to hold its shape,
3. Dribble in the flower waters and then keep whisking until you have a creamy mixture that is light and airy but able to form soft peaks
4. Spoon the syllabub into into small glasses, letting the mixture billow up above the rim of the glass,
5. Sprinkle finely chopped pistachios on top.
Title: Old Fashioned Boiled Sultana (Raisin) Cake
Ingredients:
- 340 sultanas
- 340 flour
- 1 baking powder
- 3 eggs
- 225 caster sugar
- 1 vanilla essence
- 225 butter
- 1/2 walnuts
- pecans
Instructions:
1. In a pot, over the sultanas with water and boil for 7 minutes.
2. Drain the sultanas well, but keep them in the pot.
3. Add cubed butter and stir until the butter is melted.
4. In a bowl, beal the eggs and sugar until thick.
5. Add the flour, powder and vanilla.
6. Pour the fruit mix into the flour mix and fold to combine.
7. Bake in a greased and lined large sqaure cake tin.
8. Bake at 175oC for 1 1/2 hours, check after 1 1/4 minutes.
9. Do not ice/frost.
10. Serve warm with butter.
Title: Brownie Mix Bundt Cake
Ingredients:
- 20 instant chocolate pudding mix
- 4 eggs
- 4 unsalted butter
- 8 sour cream
- 1
Instructions:
1. Preheat oven to 350°F Butter and flour a 12-cup Bundt pan; set aside.
2. Place brownie mix, pudding mix, beaten eggs, melted butter, and sour cream in a large bowl; stir with a wooden spoon until smooth, then pour into (greased and floured) prepared pan.
3. Bake for 45 minutes or until a toothpick or cake tester comes out with a few moist crumbs attached. Cool the pan on a wire rack for 30 minutes; then unmold the cake, invert it, and cool completely on a wire rack. Serve immediately, or cover in plastic wrap and store at room temperature. The cake will stay fresh for up to 4 days. It can also be tightly wrapped in wax paper, sealed in plastic wrap, and frozen for up to 2 months; allow the cake to thaw at room temperature before serving.
Title: Lemon Courgette (Zucchini) Cake
Ingredients:
- 1 egg
- 75 coconut oil
- 50 courgettes
- 200 sugar
- 120 plain flour
- 100 whole wheat flour
- 100 salt
- 1 bicarbonate of soda
- 1/2 baking powder
- 1/4 ground cinnamon
- 1 lemon, zest of
- 1
Instructions:
1. Pre-heat the oven to 160°C.
2. Beat the egg and oil together, then mix in the courgette and sugar.
3. In another bowl, mix together the remaining ingredients until well distributed.
4. Add the flour mixture to the courgette and mix together well.
5. Pour into a lined cake tin and bake for 45 minutes, or until a skewer poked into the cake comes out clean.
Title: Peach Schnapps Cake
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 1/2 eggs
- 1/2 butter
- 4 sugar
- 1/2 water
- 1/2
- 1
- 1/4
Instructions:
1. Perheat oven to 350.Grease bunt cake pan .
2. Place nuts in bottom of pan.
3. Put all ingredients in mixing bowl.Mix on medium speed until smooth. Pour batter in pan. Bake 45 minutes to 1 hour .( depends on your oven).
4. Prick holes in top of cake .
5. Glaze.
6. In small pan melt butter ,add sugar and water. Bring to a boil , boil 5 minutes stirring constantly.Allow to cool , stir in peach schapps . Pour over cake and allow to set overnight . Invert onto a platter.
Title: Paris Brest
Ingredients:
- 1 water
- 1/2 unsalted butter
- 1 1/2 orange zest
- 1/2 salt
- 1 all-purpose flour
- 4 eggs
- 2 heavy cream
- 1/2 icing sugar
- 2 granulated sugar
- 1 water
- 1/3
- 2
Instructions:
1. Preheat the oven to hot (400 F.) PREPARE CREAM PUFF DOUGH: Grease and flour 2 baking sheet.
2. Using an 8-inch round cake pan as a guide, mark an 8-inch circle in the center of 1 of the prepared baking sheets.
3. Combine the water, butter, orange zest and salt in a medium-size saucepan.
4. Bring the mixture to boiling.
5. Remove the saucepan from the heat.
6. Immediately beat in the flour with a wooden spoon.
7. Return the saucepan to low heat, and continue beating with the wooden spoon until the mixture forms a ball and leaves the side of the saucepan.
8. Remove the saucepan from the heat.
9. Add the eggs, one at a time, beating well after each addition.
10. Continue to beat the dough until it is shiny.
11. Scrape the dough into a large pastry bag fitted with a 3/4 inch plain tip.
12. Holding the bag at a 45 degree angle, pipe a dough ring on top of the circle outline on the baking sheet.
13. Pipe another dough ring inside and right next to the first ring.
14. Pipe a third ring on top of the first two dough rings to cover the seam where they touch.
15. With the remaining dough, pipe small puffs on the second baking sheet.
16. Bake the pastry ring and puffs in the preheated hot oven 400 F.
17. for 40 minutes, or until the tops of the ring and puffs are browned and crisp.
18. Cut a small slit in each puff, and several slits in the ring to release the steam.
19. Remove the ring and puffs to wire racks to cool.
20. Cut the ring and puffs in half horizontally, and set them aside.
21. PREPARE THE ORANGE CREAM FILLING: Beat the heavy cream in a large bowl until soft peaks form.
22. Gradually beat in the confectioners Icing sugar until firm peaks form.
23. Gently stir in the orange-flavored liqueur.
24. cover the bowl, and refrigerate the filling.
25. PREPARE THE CARAMEL GLAZE: Combine the granulated sugar, water and orange juice in a small saucepan over medium heat, and stir until the sugar is dissolved.
26. Bring the mixture to boiling.
27. Cook, without stirring, until the glaze is light amber and a candy thermometer inserted in the glaze registers 350 F.
28. Seat the saucepan in a larger pan of cold water until the candy thermometer registers 240 F.
29. TO ASSEMBLE THE PARIS BREST, spoon some of the filling into the bottom half of each PUFF.
30. Place the BOTTOM HALF of the pastry RING on a serving plate, and spoon the remaining filling into the bottom half of the ring.
31. Using a fork, dip the outside TOP HALF of each puff into the glaze,* and place the glazed puff tops on a wire rack to set.
32. Place the TOP HALF of the pastry RING on the filled bottom half.
33. Place the glazed puff TOPS on the filled puff BOTTOMS.
34. Set the filled puffs on top of the filled ring.
35. Using a small spoon, drizzle the remaining glaze over the filled ring.
36. Serve immediately.
37. *NOTE:If the glaze in the saucepan hardens, reheat it briefly in a microwave oven, or in the saucepan over hot water.
Title: Heather's Creamy Brown Rice Pudding
Ingredients:
- 1 1/2 cooked brown rice
- 2 vanilla-flavored soymilk
- 15 cornstarch
- 150 sugar
- 5 nutmeg
- 10 vanilla
- 50 butter
- 30 cinnamon
Instructions:
1. put sugar, cornstarch, salt, and 250 ml soymilk in a pot.
2. stir on low heat till smooth.
3. add the rest of the soymilk and rice and spices.
4. cover and cook until desired consistency is achieved (45 minutes- 2 hours), stirring occasionally beat egg yolks and add to pudding.
5. cook for one more minute.
6. remove from heat and add vanilla and butter.
Title: Gf Low-Carb Pumpkin Bars
Ingredients:
- 4 eggs
- 15 canned pumpkin
- 1 Splenda granular
- 1/4 baking powder
- 1 baking soda
- 2 cinnamon
- 1 nutmeg
- 1 salt
- 2
- 1
- 1/2
Instructions:
1. Cake:
2. 2Beat eggs in mixing bowl.
3. 3Add in pumpkin, sugars and oil; beat well.
4. 4Add in remaining ingredients and beat until incorporated.
5. 5Spread into a greased 13x9 pan.
6. 6Bake at 350°F for 35 minutes.
7. 7Cool and then frost.
Title: New Zealand Holly Cookies
Ingredients:
- 2 flour
- 1 sugar
- 1 cinnamon
- 3/4 baking powder
- 2/3 vanilla
- 1/2 butter
- 1/2 margarine
- 1/4 milk
- 1 egg
- 2 -3 milk
- 2 powdered sugar
Instructions:
1. Combine flour, sugar, cinnamon, baking powder and 1/4 tsp salt.
2. Cut in margarine (like pie dough).
3. Make a well in the center of the dough.
4. Combine egg and 1/4 cup milk and pour them into the well.
5. Stir dough until moist.
6. Flour a flat surface and roll dough out to 1/8" thick.
7. Cut into 2" circles.
8. Bake at 375°F for 8-10 minutes.
9. Place on a rack to cool.
10. Once cooled, place 1/2 tsp jam on the bottom of one cookie.
11. Cover the jam with another cookie, ie cookie- jam- cookie.
12. In a small bowl stir together powdered sugar, vanilla and enough milk to make a glaze.
13. Glaze the top of one side of each double cookie and place 2-3 cinnamon candies into the glaze.
14. The candies are to be the holly berries.
15. Allow glaze to set.
16. Use a small clean paintbrush to paint several holly leaves and a stem on each cookie using green food coloring.
Title: 4 Ingredient Peach Cobbler
Ingredients:
- 1 flour
- 1 sugar
- 1/2 butter
- 20
Instructions:
1. In a mixing bowl, combine flour, sugar, and butter with a pastry cutter until it forms crumbles about half the size of a pea.
2. Pour the can of peaches into your baking pan and sprinkle flour mixture evenly over the top.
3. This recipe does take about 45 minutes to bake, just keep watch for the juices to start bubbling and the top to brown. Bake at 350. Sorry I forgot to add that in!
Title: Betty Crocker's Bread Pudding With Whiskey Sauce
Ingredients:
- 2 milk
- 1/4 butter
- 1/2 sugar
- 1 ground cinnamon
- 1/4 salt
- 2 eggs
- 6 raisins
- 1/2 brown sugar
- 1 butter
- 1/2 Bourbon
- 3
Instructions:
1. Heat oven to 350 degrees.
2. Heat milk and butter in 2-quart saucepan over medium heat until butter is melted and milk is hot.
3. Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins, if using. Stir in milk mixture.
4. Pour into ungreased 1 1/2-quart casserole or 8-inch square baking dish. Place casserole in rectangular 13 x 9 x 2-inch pan. Pour boiling water into rectangular pan until 1 inch deep.
5. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
6. To make the whiskey sauce: Heat all ingredients to boiling in heavy 1-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Can be served warm or cold.
7. Serve sauce over warm bread pudding. Refrigerate any remaining dessert.
Title: Mom's Delicious Apple Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 2 baking soda
- 2 cinnamon
- 1/2 salt
- 2 eggs
- 2 flour
- 4 apples
Instructions:
1. Cream butter and sugar.
2. Add baking soda, cinnamon, salt and eggs.
3. Mix in flour.
4. Add apples.
5. Pour in a 9 x 13 pan.
6. Bake at 350F degrees for 45-50 minutes.
7. If desired, ice with cream cheese frosting.