lumicero/recipes-ing2inst huggingface dataset:
Title: Scary Halloween Pudding Cups
Ingredients:
- 1 milk
- 2 vanilla flavor instant pudding and pie filling mix
- 6
- 3 1/2
- 8
Instructions:
1. MELT chocolate in microwave as directed on package.
2. Use a clean small paint brush to paint a monster face on the inside of each of four clear 5-oz. plastic cups with the melted chocolate.
3. Refrigerate until ready to use.
4. ADD milk and food coloring to dry pudding mix in medium bowl.
5. Beat with wire whisk 2 minute or until well blended.
6. Immediately pour into prepared cups.
7. TOP with the cookie crumbs.
8. Refrigerate at least 1 hour before serving. Store any leftover desserts in refrigerator.
9. Variation - Jack-O'-Lantern Cups.
10. Prepare as directed, except paint jack-o'-lantern faces inside the cups and substitute 2 drops red food coloring and 4 drops yellow food coloring for the green food coloring.
11. Insert a pretzel log into top of each filled pudding cup for the pumpkin stem.
Title: Peach Cake II
Ingredients:
- 2/3 butter
- 1 margarine
- 3/4 white sugar
- 1 milk
- 1/4 all-purpose flour
- 2 salt
- 1 baking powder
Instructions:
1. Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8 inch pan.
2. Cream together the sugar and butter.
3. Add the flour, milk, salt, and baking powder.
4. Mix well and pour into prepared pan.
5. Spread fruit evenly over the top of the batter and pour juice from canned peaches ov er top.
6. Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.
7. Makes 1 - 8x8 inch cake
8. Peach Cake 3 egg, beaten 1 3/4 cups white sugar 1 cup vegetable oil 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking soda 2 cups sliced peaches 1/2 cup chopped pecans Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and peacans.
9. Mix thoroughly by hand.
10. Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done. Makes 1 - 9x13 inch pan
Title: Sunshine Chiffon Cake With Creamy Orange Frosting
Ingredients:
- 8 eggs
- 1 1/3 granulated sugar
- 1 cake flour
- 1/2 cream of tartar
- 1 salt
- 1 Creamy Orange Frosting
- 1/2
Instructions:
1. Preheat the oven to 325°F.
2. In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
3. In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
4. Wash and dry the beaters.
5. In another large mixing bowl, combine the egg whites, cream of tartar and salt.
6. Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
7. Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
8. Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
9. Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.
Title: Diabetic Lemon Pudding
Ingredients:
- 1/4 cornstarch
- 1 skim milk
- 1/2 Splenda sugar substitute
- 1 lemon zest
- 1
- 6
Instructions:
1. Whisk all ingredients in a medium saucepan on low heat.
2. Bring to a simmer, stirring constantly.
3. Cook until mixture starts to thicken, 3 or 4 minutes.
4. Pour into cups and chill 2 or 3 hours.
Title: White Chocolate Bread Pudding W/ Poached Cherries
Ingredients:
- 1 white chocolate
- 7 heavy cream
- 2 eggs
- 1 sugar
- 3 vanilla
- 3 dry white wine
- 1/4 water
- 2 sugar
- 1/2 dried tart cherry
- 1/2
- 1
Instructions:
1. Butter an 8-inch square glass baking dish; cut or tear enough of the bread to equal six cups; chop chocolate into coarse pieces.
2. In a small heavy saucepan bring 1 cup cream just to a boil and add chocolate.
3. Remove pan from heat and let mixture stand covered & undisturbed.
4. In another small heavy saucepan bring milk and remaining cup cream to a gentle simmer; in a bowl with an electric mixer beat together whole eggs, yolks, sugar, and a pinch salt on medium speed 5 minutes.
5. With mixer running add milk mixture in a slow stream, beating until combined well.
6. Whisk chocolate mixture until smooth & add with vanilla to egg mixture; beat mixture until combined well.
7. Pour cream mixture over bread cubes and with a spoon push bread down into mixture to coat evenly.
8. Chill pudding, covered, 1 1/2 hours.
9. Preheat oven to 350°F; pour bread mixture into baking dish.
10. Put baking dish in a large baking pan and add enough hot water to pan to reach 1/2 the way up sides of dish.
11. Bake pudding in middle of oven 45 to 50 minutes or until set and springy to the touch.
12. Transfer pudding to a rack and cool for thirty minutes (pudding is also good chilled).
13. Poach cherries while pudding is baking;.
14. in a saucepan bring wine, water and sugar to a boil stirring until sugar is dissolved; add cherries and remove pan from heat; let mixture stand for one hour;drain cherries in a sieve and discard liquid.
15. Serve pudding with cherries and whipped cream.
Title: Chocolate Biscotti
Ingredients:
- 1 flour
- 1/2 sugar
- 1/2 egg
- 2 baking powder
- 1 salt
- 3/4
- 1/4
Instructions:
1. Combine flour, sugar, cocoa, salt and baking baking powder.
2. Separately, mix flavoring and eggs. Combine.
3. Add water as needed to have a sticky consistency. If the mixture is too stiff, it won't spread out properly.
4. Put this glob on a greased cookie sheet and arrange it into a log about 15 inches long and 1 1/2 - 2" wide.
5. Bake at 350 for 25 minutes. Remove from oven, let cool a few minutes, then slice diagonally into 1/2- 3/4" slices.
6. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes.
7. Turn over and cook another 10-15 minutes.
Title: Sugar Cookie Icing
Ingredients:
- 2 1/2 powdered sugar
- 2 water
- 1 butter
- 1 light corn syrup
- 1/2 vanilla
Instructions:
1. mix all ingredients until powdered sugar is moistened.
2. Beat at medium speed, until smooth, adding additional water if necessary, to reach desired consistency.
3. Tint with food coloring, if desired.
Title: Lemon Yogurt Mousse (Non Fat)
Ingredients:
- 1 plain nonfat yogurt
- 1 lemon zest
- 3 lemon juice
- 1 pure vanilla extract
- 1/4 warm water
- 1 unflavored gelatin
- 2/3 salt
- 1 sugar
- 3/4
Instructions:
1. In a medium bowl, quickly whisk together the yogurt, lemon zest, lemon juice and vanilla. (Do not strain the yogurt as the whey helps maintain the right consistency and flavor.).
2. Place the gelatin in a small bowl and add the warm water. Allow this to sit so that the gelatin gets dissolved.
3. To prepare the meringue, create a double boiler using a saucepan and bowl that will set securely over the pan. Fill saucepan half way with water and bring to boil over medium heat. Combine egg whites, salt, and sugar in the bowl which will become the top portion of the double boiler . Mix the eggs, salt and sugar a bit until mixed. Place the egg whites onto the bottom of the boiler or saucepan with water. Whisk the egg whites until light, fluffy and foamy and the sugar is fully dissolved. Fold in the dissolved gelatin from step 2.
4. Remove the bowl from the heat and whisk with an electric mixer (using the proper attachment if you have it). Whip the egg mixture until the eggs are cooled, using the sides of the bowl as your gauge. Be careful not to overmix or the eggs mixed with the gelatin will coagulate.
5. Quickly pour the yogurt into the eggs in a stream, folding the two mixtures together. Again, if you fold too slowly the mix will begin to thicken too early.
6. Divide the mousse into eight serving bowls or glasses. Cover each with plastic wrap and place in the icebox until you are ready to serve.
7. Note: This can be made up to a day ahead of serving.
Title: Apple Cake in a Jar With Lemon Sauce
Ingredients:
- 2/3 shortening
- 1 1/2 salt
- 2 2/3 sugar
- 3 flour
- 4 eggs
- 2/3 water
- 1 cinnamon
- 3 apples
- 2 baking soda
- 2/3 raisins
- 1/2 baking powder
- 2/3 cornstarch
- 2 butter
- 2 sugar
- 1/2 fresh lemon rind
- 4 1/2 salt
- 1 lemon juice
- 2 boiling water
- 1
Instructions:
1. Mix the ingredients together in the order given.
2. Sterilize 7 to 9 wide mouth pint jars and lids.
3. Grease them with shortening.
4. Fill the jars half full and bake on the middle wire wire rack in the oven.
5. Bake for 45 minutes at 325 degrees.
6. As soon as the cake is done, remove the bottles from the oven one at a time. Wipe the rim of the bottle clean with cloth and put on the hot sterilized Lids.
7. Screw down the bands and let cool.
8. Important-- do not use small mouth jars.
9. Do not add any other ingredients.
10. As the cake cools in the sealed jar, it will pull away from the sides of the jar and come out easily when ready to serve. Slice and serve with lemon sauce.
11. In a pan, thoroughly stir together the corn starch, sugar, and salt. gradually stir in the boiling water, stirring constantly to keep it smooth.
12. Continue stirring and cook over moderate heat until boiling.
13. Boil gently for about 20 minutes.
14. Remove from heat, add butter, lemon rind and juice. stir thoroughly.
15. Serve hot over apple cake in a jar.
16. This sauce is thicker and more tart than the usual lemon sauce.
Title: Indian Fried Biscuits
Ingredients:
- 2 flour
- 3 baking powder
- 1/2 salt
- 3/4 milk
- 2 sugar
Instructions:
1. Combine dry ingred.
2. Add milk.
3. Mix well to form a dough.
4. Pat out on a floured board to about 1/4 inch thick.
5. Cut into 2x2 or 3x4 inch squares.
6. Fry in hot oil, about 350°F.
7. Brown lightly on both sides.
8. Serve warm.
Title: Very Berry Trifle
Ingredients:
- 1 water
- 1 1/4 instant vanilla pudding
- 1/3 berries
- 4
- 1
- 2
- 3
- 1
- 1/4
Instructions:
1. HEAT oven to 350°F Spray two 8-inch round baking pans with no-stick cooking spray. Mix cake mix, water, vegetable oil, and egg whites in a large bowl on low speed for 1 minute; beat on medium speed 2 minutes more, scraping bowl occasionally (or beat 2 minutes by hand, using a wire whisk.) Pour into prepared pans.
2. BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Run knife around inside of pan before removing. Cool completely in wire rack.
3. MAKE pudding according to package directions. Cut cooled cakes horizontally in half. Spread each lower half with half of the preserves; replace top. Cut filled cakes into bite-sized pieces; place pieces from one cake randomly into bottom of 14-cup trifle or glass bowl.
4. SPRINKLE with half of macaroons. Spread half of pudding over macaroons. Top with half of berries and whipped topping. Repeat layers with remaining cake, macaroons, pudding and whipped topping; garnish with remaining berries and almonds, if desired.
5. *To toast nuts: Place almonds in a dry nonstick skillet; cook over medium heat until lightly browned.
Title: Blueberry Peach Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 2 pure vanilla extract
- 1 blueberries
- 1 flour
- 3 baking powder
- 2 ground cinnamon
- 2 confectioners' sugar
Instructions:
1. Preheat oven to 325°F Grease and flour 12-cup Bundt pan.
2. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Toss berries and peaches in 1/4 cup flour; set aside. Mix remaining flour, baking powder and cinnamon. Gradually add to butter mixture, beating until well mixed after each addition. Gently stir in fruit. Pour batter into prepared pan.
4. Bake 1 hour and 15 minutes or until toothpick inserted comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely on wire rack. Sprinkle with confectioners' sugar before serving.
Title: Banana-Rum Custard With Vanilla Wafers
Ingredients:
- 1 1/2 milk
- 3 eggs
- 1/2 sugar
- 3 dark rum
- 1/8 milk
- 1 salt
- 15 -18 banana
Instructions:
1. Beat milk, eggs, sugar, rum and salt in medium bowl. Pour into 1-quart casserole. Do not cover.
2. Add rack to 5-quart slow cooker and pour in 1 cup water. Place casserole on rack. Cover; cook on LOW 3-1/2 to 4 hours.
3. Remove casserole from slow cooker. Spoon custard into individual dessert dishes. Arrange banana slices and wafers over custard. Garnish as desired.
Title: Myt Mug Applesauce Cake
Ingredients:
- 1/4 flour
- 1/2 cinnamon
- 3/4 baking soda
- 1 sugar
- 2 walnuts
- 2 pecans
- 1 margarine
- 1 egg
- applesauce
Instructions:
1. Preheat oven to 350 degrees and lightly coat mug with cooking spray.
2. In a small bowl whisk dry ingredients together.
3. Mix in margarine, egg, and applesauce.
4. Pour mixture into mug.
5. Bake 20 to 25 minutes. (Use toothpick test to check that center done.).
Title: Peanut Butter and Raspberry Jam Treats
Ingredients:
- 20 shortening
- 40
- 1
- 3
Instructions:
1. Spread 1 teaspoon jam on one side of 20 crackers.
2. Top each with another cracker and place in freezer to chill.
3. In the top of a double boiler over boiling water, melt peanut butter morsels and shortening.
4. Mix well.
5. Using a fork, dip each cracker sandwich into the mixture.
6. Shake off the excess and place on wax paper to cool.
7. Before coating hardens, sprinkle tops of crackers with chopped nuts.
8. Chill 10 minutes to set.
Title: Candy Cane Brownie Trifles
Ingredients:
- 1 butter
- 4 granulated sugar
- 2 eggs
- 4 vanilla extract
- 2 flour
- 1/2 powdered sugar
- 1 1/3 butter
- 2/3 half-and-half
- 3 granulated sugar
- 1/4 corn syrup
- 2
- 6
- 3
- 1 1/4
- 3/4
- 3
- 1
Instructions:
1. Preheat oven to 350°F
2. In a medium saucepan, combine butter and unsweetened chocolate; heat and stir over low heat until melted. Remove from heat and cool.
3. Meanwhile, grease a 13x9x2 inch baking pan; set aside.
4. Stir granulated sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a spoon after each addition until combined. Stir in vanilla and 1/2 teaspoon peppermint extract. Add flour, stir until just combined. Stir in chocolate pieces. Spread batter in prepared pan. Bake 35 minutes ou until a toothpick inserted near center comes out clean. Cool on a wire rack. If desired cover tightly and store overnight at room temperature or freeze for up to 3 weeks.
5. Meanwhile, prepare chocolate peppermint sauce. Break brownies into irregular bite sized chunks; set aside.
6. In a chilled very large bowl, combine whipping cream, powdered sugar, peppermint schnapps or peppermint extract, and a few drops of red food coloring. Beat with electric mixer until soft peaks form (tips curl).
7. Dip rims of 16-20 martini glasses and or dessert cups in addition dip rims of glasses in peppermint schnapps then in pink, red or white decorating sugars. In each glass layer whipped cram mixture, brownie chunks, chocolate peppermint sauce and crushed candy. Top each dessert with a dallop of the whipped cram mixture sprinkled with crushed peppermint. If desired garnish with a candy cane.
8. Chocolate peppermint sauce: In a heavy medium saucepan, Combine 6 ounces cut up semisweet chocolate and 3 tablespoons butter; stir over low heat until melted. Stir in 1 1/4 cups half and half or light cream, 3/4 cup granulated sugar, and 3 tablespoons light color corn syrup. Bring to a boil over medium heat. Boil gently; stirring frequently, 8 minutes or until syrup reduces to 2 1/3 cup. Remove from heat. Stir in 1 tablespoon peppermint schnapps or 1/4 teaspoon peppermint extract. Cool to room temperature (mixture thickens as it cools. If desired cover and chill for up to 24 hours.
9. Note: If you prefer to assemble the dessert in one large bowl, place one-third of the brownie pieces in a 2 quart glass trifle bowl or serving bowl. Drizzle with one fourth of the chocolate peppermint sauce. Sprinkle with one-third of the crushed candy. Top with one-third of the whipped cream mixture. Repeat layers ending up with whipped cream mixture sprinked with the candies. Drizzle with remaining chocolate sauce. If desired, garnish with candy canes or peppermint sticks.
Title: Orange Glow Chiffon Cake
Ingredients:
- 8 cake flour
- 10 1/2 sugar
- 2 baking powder
- 1/2 salt
- 1/2 orange zest
- 4 1/2 vanilla
- 10 1/2 cream of tartar
- 3/4
- 2
- 1
- 1 1/4
Instructions:
1. Preheat oven to 325.
2. Need ungreased 10" tube pan.
3. In mixer combine flour, all but 2 tbl of the sugar, baking powder, and salt.
4. Mix for 1 minute.
5. Add oil, egg yolks, orange juice, zest and vanilla.
6. Beat 1 minute until very smooth.
7. In another bowl beat egg whites until frothy, add cream of tartar, beat to soft peaks.
8. Beat in remaining 2 tbl sugar and beat to stiff peaks.
9. Gently fold whites into batter with a balloon whisk until just blended.
10. Pour into tube pan, run metal spatula through batter to prevent air pockets and bake for about 55 minutes.
11. Invert over bottle to cool completely.
12. Unmold.
13. Remove from pan.
14. I normally glaze the cake with powdered sugar mixed with orange juice or orange juice concentrate.
15. Mix enough juice into sifted powdered sugar so that it is barely pourable.
16. Drizzle over cake so that it covers the top and runs down the sides.
17. This cake freezes beautifully (unglazed).
Title: Mekitsi (Bulgaria)
Ingredients:
- 1/2 active dry yeast
- 1/4 warm water
- 1 egg
- 1/2 yogurt
- 1 2/3 flour
- 1/8 salt
Instructions:
1. Put the yeast in the warm water and let sit for five minutes or so, or until frothy.
2. Mix the yeast and water with the egg and yogurt. Keep stirring until well-blended.
3. Add the flour and salt and mix until you get a soft dough. Let stand one hour.
4. Heat some oil in a pot (you'll need two inches or so). Roll the dough out and cut into circles.
5. Drop the dough into the hot oil and fry, turning once, until golden and puffy.
6. Dust with powdered sugar and serve.
Title: Butter Rum Coconut Cake
Ingredients:
- 1 butter
- 3 butter
- 1 pecans
- 1 flaked coconut
- 3 eggs
- 1/3 dark rum
- 2 dark rum
- 2
Instructions:
1. Preheat oven to 350°F Butter and flour 2 8-inch square cake pans.
2. In a pot over medium heat, cook 1/2 cup of butter until golden brown; cool. On an ungreased baking sheet, bake the pecans until toasted, about 5 minutes. Transfer to a cutting board. On the same baking sheet, bake 1 cup of coconut, stirring until golden, about 3-5 minutes. Transfer to a board with the pecans. When cool enough to handle, chop pecans and coconut.
3. In a large bowl with a mixer, beat the cake mix, 1 cup of water, browned butter, eggs, and 1/3 cup rum until just blended. Increase to medium and beat 2 minutes. Stir in toasted coconut and pecans.
4. Divide the batter between the two pans. Bake 30 minutes or until a toothpick comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely.
5. For frosting, in bowl with mixer at medium speed, Beat remaining butter until smooth. Beat in frosting, one can at a time, until mixture is fluffy. Beat in remaining 2 tablespoons rum.
6. To assemble, cut each cake layer in half horizontally. Place one layer on a serving plate. Spread with about 2/3 cup. Repeat with remaining layers and frosting. Spread top and sides with remaining frosting. Press unbaked coconut into frosting.
Title: Our Famous Eclairs
Ingredients:
- 1/2 butter
- 1 vanilla
- 3 milk
- 2 powdered sugar
- 4 chocolate
- 1 vanilla
- 1 powdered sugar
- 1 French vanilla instant pudding
- 3 1/2 milk
- 2 butter
- 3/4 water
- 1 1/2 flour
- 1 1/2 salt
- 1/2 eggs
- 6
Instructions:
1. Frosting:.
2. Mix butter, vanilla, and milk — gradually add sugar until spreading consistency.
3. Filling.
4. Whip cream until stiff, gradually adding vanilla and powdered sugar.
5. Mix pudding and milk, let set until thick.
6. Fold pudding and whipping cream together.
7. Puffs:.
8. Preheat oven to 400oF.
9. Heat water salt and butter to boiling. Continue boiling until butter is melted.
10. Add flour all at once and whip in pan with wooden spoon. Mixture will form ball in middle of pan.
11. Cool for about 5 minutes stirring to cool faster.
12. Add eggs one at a time whipping with wooden spoon well after each. [or put mixture in Kitchen Aid and eggs individually, beating after each].
13. Put mixture into pastry bag and pipe out eclair shapes about 2 inches long and 2 inches apart on GREASED baking sheet.
14. Bake at 400 for about 25 minutes or until lightly brown. Fill with filling and frost with frosting. Refrigerate.
Title: Apricot Dried Fruit Compote
Ingredients:
- 1/2 prune
- 1/2 raisins
- 1/2 water
- 3 sugar
- 1/4 cinnamon sticks
- 1 lemon juice
- 1 ground allspice
- 1/4
Instructions:
1. In a medium saucepan, combine all ingredients, except orange extract. Bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered, 20 minutes.
2. Remove and discard cinnamon stick.
3. Stir in orange extract.
4. Serve hot or cold.
Title: Red Velvet Cake (Or Cupcakes)
Ingredients:
- 2 1/2 flour
- 1 salt
- 1/4 cocoa powder
- 1 1/2 white sugar
- 1 1/2 canola oil
- 2 eggs
- 1/4 pure vanilla extract
- 1 -2 plain yogurt
- 1 baking soda
- 1 white vinegar
- 1 1/2
- 2
Instructions:
1. Heat oven to 350°F°.
2. Butter and flour two 9-by-2-inch round cake pans or line a cupcake tray with paper liners. In a medium sized bowl, combine the flour, salt and cocoa powder. Set aside.
3. In another bowl, mix together the sugar and oil until well combined. Add in the 2 eggs and beat well. Next, stir in the food colouring and the vanilla. Add in half of the flour/cocoa mixture, alternating with the yogurt, scraping the sides of the bowl with a rubber spatula as needed.
4. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Divide batter between the prepared pans (if using) or pour batter 3/4 full into the cupcake liners.
5. Bake for 30 to 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool for about 5 minutes before removing from pan, then place on wire racks to cool completely. Frost or cover in whipped cream as desired.
Title: S'mores Dip
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 chocolate chips
- 1/2 marshmallow cream
- graham cracker
Instructions:
1. In a small microwavable bowl, microwave chocolate chips and condensed milk on high for 1 to 2 minutes, stirring occasionally (stopping about every 30 seconds to stir), until chips are melted. Stir to mix well. Pour into a 9-inch pie pan, spreading evenly.
2. Drop marshmallow cream by tablespoonfuls randomly over chocolate mixture. Microwave on high for about 30 seconds or until marshmallow cream is softened. Immediately with a knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance.
3. Serve immediately with graham crackers for dipping.
Title: Jasmine Chai Rice Pudding
Ingredients:
- 2 1% low-fat milk
- 1 1/2 water
- 2 chai tea
- 1/8 salt
- 1 sweetened condensed milk
- 3/4 butter
- 1/4 fat-free cool whip
- 2 pistachios
- 1
- 2
- 1/2
Instructions:
1. Combine water,tea,salt and 1 cup of the milk in a large saucepan and bring to a boil.
2. Remove from heat and steep for 1 minute.
3. Strain milk mixture through a fine sieve into a bowl and discard solids.
4. Return milk mixture to pan over med. heat.
5. Stir in rice, cover and simmer for 10 minutes.
6. Combine remaining 1 cup of milk, condensed milk,fruit and egg yolks, stirring well with a whisk.
7. Gradually add half of the hot mixture to the egg yolk mixture, stirring constantly with whisk.
8. Return milk mixture to pan and cook 10 more minutes or until or until mixture is thick and rice is tender, stirring constantly.
9. Remove from heat and stir in butter.
10. In a separate bowl, combine nuts and orange rind.
11. Place pudding in serving bowls, top with
12. Cool Whip and sprinkle with nut mixture.