lumicero/recipes-ing2inst huggingface dataset:
Title: One-Bowl Buttermilk Chocolate Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 cocoa powder
- 1 sugar
- 1 baking soda
- 1/2 salt
- 1 buttermilk
- 1/4 butter
- 1 apple cider vinegar
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°F Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking soda and salt.
3. Pour in the rest of the ingredients (it’s helpful to have the buttermilk at about room temperature) and stir until just combined.
4. Divide evenly into the prepared muffin tin and bake for 14-16 minutes at 350F, or until a tester comes out clean.
5. Cool completely on a wire rack before frosting.
Title: Martha Stewart's Grand Marnier Italian Buttercream Frosting
Ingredients:
- 2 sugar
- 2/3 water
- 6 salt
- 1 cream of tartar
- 1/4 butter
- 1 1/4 vanilla
- 1 Grand Marnier
- 3
Instructions:
1. Combine sugar and water in saucepan and bring to a boil. Cover and let boil 3-5 minute until sugar dissolves, uncover and continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).
2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar and salt, and beat on medium-high speed until stiff but not dry; do not overbeat.
3. When syrup reaches 240 degrees pour 1/4 cup of syrup into egg white mixture. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add rest of syrup slowly and beat for 8-12 min., or till cool, so butter will not melt.
4. In seperate bowl cream butter. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and Grand Marnier. If icing curdles, keep beating until smooth, may still be too warm. Use Immediately!
Title: Sinnfully Good Chocolate Cookies
Ingredients:
- 2 margarine
- 1/4 sweetened condensed milk
- 2 vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350.
2. Combine cookie crumbs and margarine; press firmly onto bottom of 13x9 inch baking pan.
3. In medium saucepan over medium heat, melt 1 cup chocolate chips with sweetened condensed milk and vanilla.
4. Pour evenly over crumbs and margarine; top with remaining chocolate chips.
5. Bake for 20 minutes.
6. Cool.
7. Sprinkle with powdered sugar if desired.
8. Chill if desired.
9. Cut into bars.
Title: Fruited Marshmallow Dessert
Ingredients:
- 3 miniature marshmallows
- 5 pineapple
- 3 mandarin oranges
- 32 sour cream
- 32 maraschino cherry
- 1
Instructions:
1. Combine all ingredients together except marshmallows. Mix well.
2. Add marshmallows. Stir until well coated.
3. Chill overnight. You will not want to skip this step; it does make a difference.
4. Serve.
Title: Low-fat Cherry Cheese Parfaits
Ingredients:
- 1 sour cherries
- 2 cornstarch
- 9 low calorie sweetener
- 1/8 unflavored gelatin
- 2 cold water
- 2 low fat cottage cheese
- 2 2/3 vanilla extract
- 1
Instructions:
1. Drain cherries, reserving liquid.
2. Combine constarch and reserved cherry liquid in a small saucepan.
3. Cook over medium heat, stirring constantly until very thick.
4. Remove from heat and add cherries.
5. Stir in 3 packets of sweetener and almond extract, then set aside.
6. Soften gelatine in cold water, then cook over low heat until dissolved.
7. In a food processor, process cottage cheese and vanilla extract until smooth.
8. Add gelatine and remaining 6 packets of sweetener.
9. Put a layer of gelatin in each of 8 parfait glasses, then add a layer of cherries.
10. Repeat layers one more time.
11. Chill at least 3 hours.
12. Each serving is one fruit exchange and 1/2 serving protein.
Title: Sour Cream Snickerdoodles
Ingredients:
- 1/2 unsalted butter
- 1 1/2 granulated sugar
- 1 egg
- 1/2 sour cream
- 1 vanilla extract
- 1/2 baking soda
- 1/2 baking powder
- 1 cream of tartar
- 3 ground cinnamon
- 1/4 salt
- 2 all-purpose flour
Instructions:
1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
2. Using a stand mixer, cream the butter and 1/2 cup granulated sugar for a few minutes, until smooth and fluffy. Add the egg, sour cream, and vanilla, mixing well to combine.
3. In a separate bowl, whisk together the baking soda, baking powder, cream of tartar, 1 1/2 teaspoons ground cinnamon, salt, and flour. Gradually add the dry mixture to the wet mixture, mixing well.
4. In a small bowl, combine the remaining 1 cup of sugar with the remaining 1 1/2 teaspoons ground cinnamon. Using a small ice cream scoop or a medium-sized spoon (scoops of dough should be about 2 inches in diameter), roll each ball of dough in the cinnamon-sugar mixture, placing them on the baking sheets, about an inch apart.
5. Note: The dough is much stickier than your typical snickerdoodle dough. The trick to coating them in sugar is to roll them around by moving and shaking the bowl.
Title: Mini Chocolate Gateaux
Ingredients:
- 3 butter
- 100 eggs
- 75 caster sugar
- 50 self-raising flour
- 175 cocoa powder
- 3 icing sugar
- 20 dark chocolate
Instructions:
1. Preheat the oven to gas 4, 180C, fan 160°C Grease and line a 20cm round tin. Beat the egg whites until stiff peaks form. Gradually beat in 50g sugar until glossy.
2. In a separate bowl, beat the yolks with the remaining sugar until thick and creamy. Sift in the flour and 25g cocoa powder, add the egg whites and fold all the ingredients together. Spoon the mixture into the cake tin and bake for 20 minutes. Cool, then remove from the tin.
3. Using a pastry cutter, mark out 6 x 6cm rounds in the top of the cake. Press 5 circules around the edge and one in the centre of the cake - keep the outer circles as close to the edge as possible to allow space for the centre circle. Use a sharp knife to cut out the rounds, then put in the freezer for 20 minutes.
4. Meanwhile, make the icing. Put the cream in a bowl. Sift over the icing sugar and the remaining cocoa powder. Using an electric hand whisk, beat until stiff peaks form.
5. Remove the cakes from the freezer and cut through each twice, horizontally, so that you have 3 layers per cake. Fill a piping bag fitted with a small star nozzle with the icing. Sandwich the layers with a piped spiral of filling, then pipe little stars around the edge of the tops. To serve, scatter with the grated chocolate.
Title: Refreshing Tropical Fruit Salad With Vanilla Mint Syrup
Ingredients:
- 1 water
- 1/4 sugar
- 1/2 vanilla bean
- 3 fresh mint leaves
- 1 lime zest
- 1 lime juice
- 1 mangoes
- 1 papaya
- cantaloupe
- pineapple
Instructions:
1. Make flavored fruit syrup by combining water, sugar, vanilla, mint and zest in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool. When cooled to room temperature, strain syrup and stir in lime juice. At this point syrup can be stored in the refrigerator for up to 5 days.
2. Toss mango or papaya, melon and pineapple in a large bowl. Pour syrup over fruit. Toss mixture well. Cover and chill for at least 1/2 hour before serving.
Title: Chocolate Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 1 butter flavor shortening
- 1 1/2 sugar
- 1 1/2 brown sugar
- 4 eggs
- 1 1/2 vanilla extract
- 4 flour
- 2/3 baking soda
- 1 1/2 salt
- 1 bittersweet chocolate chips
- 1 pecans
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350 degees.
2. Cream together butter, shortening, and sugars until light and fluffy.
3. Add eggs and vanilla; beat well.
4. Mix dry ingredients together; stir into butter mixture.
5. Fold in chocolate chips and nuts; chill for 30 minutes.
6. Drop by teaspoonfuls onto baking sheets.
7. Bake 8-10 minutes.
8. Allow to cool slightly before removing from pan to rack , cool.
Title: Silky Chocolate Dessert
Ingredients:
- 2 sugar-free instant pudding mix
- 8 fat free cream cheese
- 2
Instructions:
1. Mix pudding according to package instructions.
2. Beat in cream cheese.
3. Beat in whipped topping.
Title: Mini Fruit Pizza
Ingredients:
- 2 cream cheese
- 3 strawberry
- 4 powdered sugar
- 1/2
- 2
Instructions:
1. Mix the cream cheese and strawberry jam together.
2. spread the mix onto the bottom of each cookie.
3. top with the sliced strawberries.
4. sprinkle the powdered sugar over the top.
Title: Milk-Free Fudgy Frosting
Ingredients:
- 4 powdered sugar
- 1/2 margarine
- 1 vanilla
- 1/4 soymilk
- 1/2
- 1/4
Instructions:
1. In a large bowl start by creaming the margarine,chocolate chips,cocoa,vanilla and salt.
2. Add the milk and slowly add the powdered sugar, use a hand mixer on high for the creamiest result adding powdered sugar until desired thickness.
Title: Neapolitan Refrigerator Cookies
Ingredients:
- 1 butter
- 1 1/2 white sugar
- 1 egg
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 walnuts
- 5
- 1
- 1/2
Instructions:
1. In a medium bowl, cream together the butter and sugar.
2. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture.
3. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed.
4. Mix chocolate into second bowl, and walnuts into the third bowl.
5. Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan.
6. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
7. Preheat oven to 350 degrees F (175 degrees C).
8. Turn out chilled dough by inverting pan; peel off waxed paper.
9. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices.
10. Place slices on cookie sheet one inch apart.
11. Bake 10 to 12 minutes in the preheated oven, until light brown.
12. Remove to wire racks to cool.
Title: Mimi's Graham Cracker Pie
Ingredients:
- 1 1/4 graham cracker crumbs
- 3 sugar
- 1/3 butter
- 2 milk
- 1/3 sugar
- 2 cornstarch
- 1/2 salt
- 2 vanilla
- 1
Instructions:
1. CRUST:
2. Mix the first three ingredients well.
3. Press into a pie plate, saving about 3 tablepoons for the top.
4. Bake at 400 degrees till lightly browned, about 7-8 minutes.
5. FILLING:
6. In a saucepan put the milk, sugar, cornstarch, salt, and egg yolks.
7. Cook over medium heat till it comes to a boil; boil about 1/2 to 1 minute and take off the heat.
8. Add the vanilla and let sit a minute while making meringue.
9. Whip the eggs whites using a couple of tablespoons of sugar to make a meringue.
10. Put the custard in the graham line pie plate.
11. Add the meringue and saved graham cracker topping.
12. 400 degrees till golden.
Title: Mock Lemon Meringue Cake
Ingredients:
- 1
- 2
- 1
Instructions:
1. Bake cake accrording to package directions, in a 10-inch tube pan. Let cool.
2. Split cake into 3 layers. Stir pie filling until smooth, spread 1/3 of filling between each layer and on top of cake. Frost top, sides and center with whipped topping .
3. Refrigerate.
4. NOTE: Cake and pie filling can be made ahead of time.
Title: Festive Fruit Squares
Ingredients:
- 1 sugar
- 1/2 cinnamon
- 1/4 nutmeg
- 2 apples
- 1 1/2 fresh cranberries
- 1/4 water
- 2 butter
- 1 1/2 margarine
- 1/4 flour
- 2 sugar
- 1/2 baking powder
- 1 salt
- 1/4 shortening
- 1 egg
- 1/2 milk
Instructions:
1. Fruit Layer: Mix together the sugar and the two spices.
2. Sprinkle half of the mixture over the bottom of an 8-inch square baking pan.
3. Arrange the apple slices over the sugar mixture, and then spread the cranberries evenly over the apples.
4. Sprinkle the remaining sugar mixture over the fruit.
5. Pour the water over the fruit, then dot with the margarine.
6. Place the pan in a 400° oven for 10 minutes while mixing the cake batter.
7. Cake Batter: Combine dry ingredients in a mixing bowl.
8. Add remaining ingredients.
9. Mix together with a pastry blender or blending fork, using a cutting-in motion at first to divide shortening into small pieces (about 8 to 10 strokes).
10. Then stir in a circular motion with the blender just until flour is moistened and ingredients blended.
11. The batter will look lumpy.
12. Remove pan from oven and spread cake batter over hot fruit.
13. Bake at 400° for about 35 minutes.
14. Serve upside down while warm.
15. Can be served alone, or with hard sauce, ice cream or whipped cream.
Title: Chocolate Mousse Cake
Ingredients:
- 3/4 water
- 1/2 sugar
- 1/2 corn syrup
- 1/4 flour
- 12 bittersweet chocolate
- 1 vanilla
- 1/4 salt
- 1/4 sweet butter
- 4 eggs
- 1 raspberries
- blackberry
Instructions:
1. Grease 9-inch springform pan line with parchment paper grease and flour paper.
2. Stir water, sugar, corn syrup and flour in heavy saucepan.
3. Cook on low heat until sugar is dissolved, stirring constantly.
4. Add chocolate, vanilla and salt.
5. Continue cooking until chocolate is completely melted stirring constantly.
6. Remove from heat.
7. Add butter; stir until melted.
8. Transfer mixture to large bowl.
9. Refrigerate 15 minutes or until mixture has somewhat cooled, stirring occasionally.
10. Add egg yolks to chocolate mixture; stir with wire whisk until well blended.
11. Gentle fold in egg whites.
12. Fold in whipped cream.
13. Spoon into prepared pan.
14. Place pan in larger baking pan, then place on center rack in oven.
15. Carefully pour boiling water into larger pan to come halfway up side of springform pan.
16. Bake at 350°F for 50 minutes or until mixture is just set.
17. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
18. Cover top with plastic wrap; refrigerate 4 hours to overnight.
19. Center will fall. A prefect bowl for berries!
20. Garnish with fresh berries and whipped cream.
Title: Homemade Peanut Butter Cups
Ingredients:
- 16 butter
- 1/2 confectioners' sugar
- 2
- 1/4
Instructions:
1. Line a standard 2 cup muffin tin with paper cupcake liners.
2. Melt half the chocolate either in a double boiler (the safer method) or in the microwave.
3. Distribute the melted chocolate into the 12 muffin tins, only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.
4. In the meantime, whip the peanut butter, butter, and confectioners sugar together with a hand mixer until mixed and light. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
5. Melt the last half pound of chocolate and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. Place peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
6. You can either refrigerate them for a peanut butter cup or more bite, or leave them at room temperature for a creamier softer bite.
Title: Dairy Free Texas Sheet Cake
Ingredients:
- 1 water
- 1 white sugar
- 4 white flour
- 2 salt
- 2 baking soda
- 1/2 eggs
- 1 tofutti sour cream
- 2 vanilla
- 1/2 milk
- 1 confectioners' sugar
- 1/2 vanilla
- 4
- 6
- 1
Instructions:
1. To make the cake:
2. Put margarine (or butter), water and cocoa in a large pan and bring to a boil.
3. Remove from heat and add the rest of the batter ingredients.
4. Mix with electric mixer until smooth.
5. Pour into an 11 x 16 x 1.5-inch jelly roll pan.
6. Bake at 350° for 25 minutes. (or until it springs back to the touch).
7. To make the frosting:
8. Bring margarine (or butter), cocoa, and milk to a boil.
9. Remove from heat and stir in confectioners' sugar and nuts.
10. Add vanilla.
11. Pour on cake while cake is still hot.
Title: Haley's Homemade Chocolate Cupcakes
Ingredients:
- 1 1/3 self-rising flour
- 3/4 salt
- 1/8 butter
- 3 white sugar
- 1 1/2 eggs
- 2 vanilla extract
- 3/4 milk
- 1 butter
- 1/2 powdered sugar
- 1/4
- 2
- 4 1/2
Instructions:
1. Cupcakes:.
2. Preheat oven to 350 degrees F.
3. Line a muffin pan with paper or foil liners.
4. Sift together the flour, cocoa powder, and salt.
5. In a large bowl, cream together the butter and sugar until light and fluffy.
6. ***It is important that the butter is softened before mixed with sugar***.
7. Add the eggs one at a time, beating with with each addition, then stir in vanilla.
8. Add the flour mixture alternately with the milk; beat well.
9. Fill the muffin cups 3/4 full.
10. Bake for 15 to 17 minutes in the preheateed oven, or until a toothpick inserted into the cake comes out clean.
11. Frosting:.
12. Place 1/2 butter un mixing bowl.
13. Add in cocoa powder, powdered sugar, and whipping cream.
14. Beat until smooth and creamy.
15. **Frost cupcakes when cool so frosting doesn't melt**.
Title: Chocolate Mint Cheesecake Charlotte
Ingredients:
- 1 milk
- 8
- 1 1/2
- 1
Instructions:
1. Prep.
2. Cut cake into 1/4-inch-thick slices.
3. Chop peppermint patties and cookies.
4. Steps.
5. Place milk and filling mix in medium bowl; beat with mixer on low 1 minute. Add chopped patties; mix on high 3–4 minutes or until thick.
6. Line 3-quart dessert bowl with cake slices, covering bottom and sides (reserving some slices for top). Spoon one-half of the filling over the cake slices, then add one-half of the cookie crumbs; repeat. Finish with a layer of cake slices. Chill 30 minutes or until firm.
7. Invert dessert onto serving plate before slicing, if desired. Serve with whipped topping.
Title: Tropical Crisp
Ingredients:
- 1 fresh pineapple
- 4 bananas
- 1/4 brown sugar
- 2 all-purpose flour
- 1/3 old fashioned oats
- 1/4 all-purpose flour
- 2 flaked coconut
- 2 brown sugar
- 1/4 ground nutmeg
- 1/4 butter
Instructions:
1. In a large bowl, combine pineapple and bananas. Sprinkle with brown sugar and flour; toss to coat. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
2. In a small bowl, combine the oats, flour, coconut, brown sugar and nutmeg. Cut in butter until crumbly. Sprinkle over pineapple mixture.
3. Bake at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm or at room temperature.
Title: Almond Snowball Cookies
Ingredients:
- 2 kosher salt
- 1 sugar
- 1/3 flaked coconut
- 1 1/2 nutmeg
- 1/2 all-purpose flour
- 1/4
- 3
Instructions:
1. Preheat oven to 350F; have ready a cookie sheet lined with parchment paper or a Silpat liner.
2. In a medium-sized mixing bowl with an electric mixer, beat the egg whites and salt together just until they form soft peaks, then sprinkle in the sugar and continue beating until peaks are stiff.
3. Add almond extract and give it a quick buzz with the beaters just to incorporate it.
4. Now, with a wooden spoon (or rubber spatula), stir in half the coconut; then the nutmeg; then the flour; then finally fold in the remaining coconut.
5. Using a scoop or just working with two spoons, form snowballs a couple of inches apart on your cookie sheets--I aim for about 10 and so keep them on one sheet; if you want more, you'll need more than one baking sheet.
6. Bake in preheated oven for approximately 15 minutes (less time if you make small ones) or until the snowballs are just a light golden colour.
7. Remove from oven and, if desired, press half of a candied red cherry in the top; it looks pretty but it isn't necessary.
8. Remove to a cooling rack and let cool.
Title: Caramel Dumplings
Ingredients:
- 1 1/4 self raising flour
- 1 salt
- 30 butter
- 1/3 sugar
- 1 vanilla essence
- 1/3 milk
- 30 butter
- 1 1/2 brown sugar
- 1 salt
- 1 1/2 water
Instructions:
1. Rub white sugar and butter together.
2. Add flour, salt, vanilla and milk and mix through until it's a doughy consistency.
3. In a saucepan, melt the butter.
4. Add brown sugar, salt and water.
5. Bring to boil and ensure all the sugar is melted.
6. Drop tablespoonfulls of the dough mixture into the sauce.
7. Cover and simmer for 15 minutes.
Title: Sweet Potato Pie VI
Ingredients:
- 2 sweet potatoes
- 1 sugar
- 1 evaporated milk
- 3 eggs
- 2 1/2 butter
- 1 vanilla
- 1 cinnamon
- 1 nutmeg
- 2 flour
- 1 salt
- 2
Instructions:
1. Combine all ingredients in mixing bowl; mix well.
2. Pour into pie shells.
3. Bake at 350 degrees for 25 to 30 minutes.
Title: Good Oatmeal Cookies
Ingredients:
- 1 1/2 flour
- 1 salt
- 1 baking soda
- 2 cinnamon
- 3/4 shortening
- 2 eggs
- 1 brown sugar
- 1/2 sugar
- 3 oatmeal
Instructions:
1. Sift together flour, soda, salt and cinnamon.
2. Add the shortening, eggs and sugars.
3. Beat two minutes.
4. Stir in oats and chill dough.
5. Roll dough 1/4 inch thick and cut with cookie cutter.
6. ~or place balls the size of walnuts on cookie sheet and press down with bottom of glass that has been dipped in sugar~.
7. Bake at 350 for 8 - 10 minutes.
8. Do not overbake.
Title: Festive Drop Sugar Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1/4 milk
- 2
Instructions:
1. Preheat oven to 400°F.
2. Grease several baking sheets.
3. Sift together flour, baking soda, and salt; Set aside.
4. Using an electric mixer in a large bowl, cream the butter and sugar until fluffy.
5. Beat in egg, vanilla and almond extracts.
6. Add the flour mixture and beat until smooth; blend in milk.
7. Drop by teaspoonful- about 3 inches apart- onto baking sheets.
8. Flatten with bottom of a glass that has been dipped in colored sugar crystals.
9. Bake for 10 minutes or until edges are lightly browned.
10. Cool on racks.
Title: Vegan Oatmeal-Raisin Cookies
Ingredients:
- 1 1/2 flour
- 3/4 oats
- 1 1/2 baking powder
- 1/4 salt
- 1 cinnamon
- 1/4 vegan butter
- 1/2 sugar
- 1 vanilla
- 1 1/2 Ener-G Egg Substitute
- 2 water
- 2 maple syrup
- 3/4 raisins
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together flour, oats, baking powder, salt, and cinnamon.
3. Slowly mix in butter, sugar, vanilla, and egg substitute (mixed with 2 TBS water beforehand).
4. Finally add in maple syrup, raisins, and rice milk.
5. Make sure the batter is mixed well. Make sure it's not too dry, if it is add rice milk until moist.
6. Bake on a cookie sheet for 10 minutes (remember, these cookies aren't going to spread very much).
7. I hope you like them, tell me how it worked out!
Title: Fluffy No-Bake Lemon Cheese Pie
Ingredients:
- 1 reduced-fat cream cheese
- 2 1% low-fat milk
- 1 instant lemon pudding mix
- 1/2 lemon peel
- 1 reduced fat graham cracker crust
Instructions:
1. Beat cream cheese until smooth.
2. Gradually add 1/2 cup milk. Add pudding mix and lemon peel.
3. Gradually add remaining milk, beating until thickened.
4. Pour into crust. Chill at least 4 hours.
Title: Eve's Pudding (Super Simple English Apple Dessert)
Ingredients:
- 500 apples
- 15 lemon juice
- 90 butter
- 100 sugar
- 30 sugar
- 2 eggs
- 100 flour
Instructions:
1. for my american pals: 100g = 3.5 oz and 15ml = 1tbs.
2. Preheat oven to 180 (350).
3. put apples in a pan you can cover with lemon juice and 30mL of water.
4. stir, cover, cook for 5-10 min until they are soft.
5. stir in 15 g of butter and 30 g of butter.
6. place in the bottom of dish you're going to use (i usually use a 9 in cake tin b/c that's normally what's laying around -- ).
7. in separate bowl: cream together butter and sugar.
8. mix in eggs and vanilla.
9. fold in flour.
10. spoon mix over apples.
11. bake 25-30 min until risen and lovely :).
12. you can make this more complicated with little stuff, mixing the kinds of fruit, using real vanilla bean, or using lemon zest in the sponge mix. It's all really nice, and I encourage you to try it! But it is nice to have an EASY and quick dessert that tastes yummy, so try it plain first to see if you even need to bother with the fussy bits.
13. Serve with custard or vanilla ice cream.