lumicero/recipes-ing2inst huggingface dataset:
Title: Eggless Chocolate Souffle
Ingredients:
- 1 Nestle sweetened condensed milk
- 4 cocoa powder
- 50 walnuts
- 50 gelatin
- 2 1/2 milk
- 2 hot water
- 1 1/2 chocolate
- 1/2
Instructions:
1. Dissolve gelatine in hot water.
2. Add cocoa powder to one cup of milk and heat for 5-7 minutes.
3. to make a smooth paste.
4. Add the gelatine, walnuts, chocolate, the other cup of milk and the condensed milk.
5. Mix very nicely and keep aside.
6. Whisk cream in another bowl and fold in the chocolate mixture.
7. Serve chilled with cream and grated chocolate.
Title: Fresh Lemon Pudding Cake
Ingredients:
- 3 butter
- 1 sugar
- 4 eggs
- 1/2 fresh lemon juice
- 1/4 salt
- 3 all-purpose flour
- 1 milk
Instructions:
1. Preheat oven to 325 degrees. Lightly grease a 9x5-inch loaf pan or a 6-cup souffle dish.
2. Beat butter and sugar until fluffy. Separate egg yolks and whites. Add yolks to butter mixture and beat well.
3. Add lemon juice, salt and flour; beat well.
4. Add milk; stir until well blended.
5. Beat egg whites until stiff. Gently fold into lemon mixture.
6. Pour into prepared pan. Bake 50 minutes, covering with foil during the last 10 minutes if the top gets too brown.
Title: Sugarless Fruit Cake
Ingredients:
- 1 golden raisin
- 1/2 salt
- 1 1/2 cranberries
- 1 crushed pineapple
- 1 lemon peel
- 1/4 flaked coconut
- 1 sugar substitute
- 1/3 mace
- 8 allspice
- 1 baking soda
- 1 all-purpose flour
- 1
- 1 1/2
Instructions:
1. Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often.
2. Mix raisins, nuts, coconut, lemon rind in flour until well coated. Add cranberries and orange juice mixture. Sprinkle baking soda over mixture, and mix. Mix in spices. Fold in crushed pineapple. Pour batter into a greased and floured 9 inch loaf pan.
3. Bake at 325 degress F (165 degrees C) for 40 minutes. Cool.
Title: Cheery Cherry Brownies
Ingredients:
- 3/4 all-purpose flour
- 1/2 sugar substitute
- 1/2 baking soda
- 1/4 butter
- 1/2 egg substitute
- 1/3 honey
- 1/4 vanilla extract
- 1/4
- 1
- 0.5
Instructions:
1. Preheat oven to 350 degrees. Grease 11" X 7" baking dish.
2. Stir flour, Splenda, cocoa and baking soda together in bowl.
3. Add milk, butter, egg substitue, honey and vanilla. Stir until blended.
4. Pour into baking dish.
5. Sprinkle cherries on top
6. Bake 13-15 minutes or until toothpick inserted in center comes out clean.
7. Cool on wire rack.
Title: Amy's Mud Puddles
Ingredients:
- 1/4 butter
- 2 sweetened condensed milk
- 1 all-purpose flour
- 2 powdered sugar
- 1 vanilla
- 1/2 milk
- 2 -4 water
Instructions:
1. Heat oven to 350°F
2. Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring constantly, until smooth (5 to 10 minutes). Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well.
3. Shape rounded teaspoonfuls of dough into 1-inch balls.
4. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or just until set. DO NOT OVER BAKE. Cookies may appear slightly under baked. Cool completely.
5. Meanwhile, combine powdered sugar and vanilla in small bowl. Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies.
Title: Chocolate Marshmallow Frosting
Ingredients:
- 2 powdered sugar
- 1/2 cocoa powder
- 3/4 marshmallow creme
- 4 butter
- 1/4 vanilla
- 1
Instructions:
1. Sift sugar and cocoa powder together into a large mixing bowl.
2. Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
3. Stir until melted, 2-3 minutes and remove from heat.
4. Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
5. Stir until the frosting is smooth and satiny.
Title: P-Nutty Baked Custard
Ingredients:
- 1/2 peanut butter
- 2 milk
- 3 eggs
- 1/2 sugar
- 1/4 salt
- 1/2 vanilla
Instructions:
1. Preheat oven to 325 degrees.
2. In a mixer or blender, gradually combine milk with peanut butter, beating until smooth.
3. Combine eggs with sugar, salt, and vanilla, and blend into peanut butter/milk mixture.
4. Pour into a buttered 1-quart baking dish, set the dish into a water bath ~ set the baking dish in a larger pan filled with 1" of hot water ~ bake at 325 degrees for about 45 minutes, until knife inserted half-way between side of dish and center comes out clean. Do not overcook!
5. Caution: Why is custard sometimes watery and grainy? Heating too much and cooking too long both make custard curdle. The spongy protein web of eggs and milk loses its elasticity and then hardens, shrinks, and squeezes out the liquid it holds. The custard tastes watery and flat, and the toughened, oversolidified egg-milk protein feels and looks grainy. Overcooked baked custards get bubbles and start to leak clear liquid. The weeping is called syneresis. Once a custard curdles, there is no way back. It's wiser to undercook slightly when in doubt!
6. Serve warm or cold ~ garnish with whipped cream, or lightly dust with powdered sugar and garnish each serving with a small blob of bright jelly!
Title: Cafe Con Leche Flan
Ingredients:
- 3/4 sugar
- 1/4 water
- 1 corn syrup
- 4 eggs
- 4 milk
- 1 3/4 milk
- 14 cinnamon
- 1
- 1/4
Instructions:
1. Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish.
2. Place sugar, water, and corn syrup in a heavy medium saucepan. Heat over a medium to medium-high heat, swirling saucepan to let sugar dissolve evenly. Continue to cook, without stirring, until the sugar turns a deep caramel in color.
3. Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins.
4. place eggs and egg yolks in a large bowl; beat at medium speed until smooth.
5. Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins.
6. Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil.
7. Bake for 30-35 minutes or until custards are set but still quiverly like gelatine.
8. Remove from oven; place on wire racks to cool to room temperature. Refrigerate until cold, preferably overnight. (Flan can be made up to 2 days in advance).
9. To serve: run a knife with a thin blade around the edges to loosen custard from teh sides of the cup. INvert onto serving plates, shaking slightly to release custard and caramel.
Title: Black Velvet Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 cocoa powder
- 2 baking soda
- 1 baking powder
- 1/2 salt
- 2 eggs
- 1 buttermilk
- 1 butter
- 1/2 cocoa powder
- 1 powdered sugar
- 1 1/3 milk
- 6 vanilla extract
- 2/3
- 2
Instructions:
1. Preheat oven to 350 degrees. Spray one 10-inch bundt pan or two 9-inch round pans with a nonstick cooking spray and set aside.
2. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
3. Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth; batter will be thin.
4. Pour into prepared pan. Bake in the preheated oven 35 to 40 minutes for bundt pan, 25 minutes for 9-inch round pans, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
5. In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
6. Add a small amount of additional milk, if needed. Stir in vanilla.
7. Frost cake and garnish as desired.
Title: Fully Flavoursome Doughnut Glazing
Ingredients:
- 1 icing sugar
- 1/2 water
- 1 cornflour
- 2
- 1
- 1/2
Instructions:
1. Combine the icing sugar, water, food colouring,custard powder and cornflour in a small bowl, mix well until the paste has a smooth consistency.
2. Place cling wrap aroung the edges of the bowl and place it in the fridge for about an hour.
3. Take the glaze out of the refrigerator and VOILA! a popular icing right there in front of your eyes-delectable, delicious and home-made!
4. Apply on baked cake, doughnuts cupcakes etc. and if you wish to add a chocolatey flavour-spoon on the Nutella after you have applied the doughnut glazing!
Title: Mocha Lace Roll-Ups
Ingredients:
- 1/2 all-purpose flour
- 1/2 light corn syrup
- 1/4 sugar
- 1/4 butter
- 1/4 margarine
- 1 vanilla extract
- 1/2 confectioners' sugar
- 1 pistachio nut
- 2
Instructions:
1. Preheat oven to 325°F.
2. Combine flour and almonds.
3. Mix corn syrup, sugar, butter and chocolate together in a saucepan; cook, stirring constantly until mixture comes to the boil and the chocolate is melted.
4. Remove from heat and add vanilla extract; stir in flour mixture gradually until well blended.
5. Drop mixture by rounded teaspoonfuls about 3" apart on an ungreased cookie sheet (bake no more than 6 at a time).
6. Bake for 9 minutes; remove to cooling rack and cool briefly.
7. Scoop up warm cookies with a large metal spatula; quickly roll around a wooden spoon handle (at least 1/2" in diameter) and hold for a few seconds until cookie stiffens. If cookies cool too quickly or are too brittle to work,return to warm oven briefly to soften.
8. Slide cookie off handle onto rack to cool completely.
9. Beat cream with sugar until stiff; pipe into cookies and dip ends into chopped pistachios.
Title: Yum Yum Cake
Ingredients:
- 12 raisins
- 2 sugar
- 2 water
- 2 shortening
- 2 cinnamon
- 1/2 coffee
- 2 baking soda
- 3 flour
Instructions:
1. Preheat oven to 350.
2. Add the raisins, sugar, water, shortening, and cinnamon to a saucepan. On medium heat, bring to a boil and cook for 5 minutes Stir occassionally to make sure raisins are not clumping together. Take off heat, and cool to room temperature.
3. Add baking soda to coffee and mix into saucepan. Combine well.
4. Add flour to saucepan. Mix with a whisk until smooth, batter will be runny.
5. Pour batter into a greased and floured bundt pan.
6. Cook for one hour, check with a toothpick. Cool for 15 minutes on a rack, and then invert onto a cakepake.
Title: Perfect Passover Brownies
Ingredients:
- 5 eggs
- 2 1/2 sugar
- 1 1/4 walnuts
- 3/4 chocolate chips
- 1 1/4
- 1
- 1/4
Instructions:
1. Ingredient should be "Passover cake meal." Walnuts and chips are both optional.
2. Preheat oven to 350 degress.
3. Beat eggs and sugar until pale and lemony (use mixer if possible).
4. Beat in oil, cocoa, and cake meal. Blend well.
5. Stir in walnuts or chocolate chips, if desired.
6. Pour into one 8 X 12 or 9 X 13 pan (or two 8 or 9 inch square pans).
7. Bake about 40 minutes. Be careful not to overbake
8. Cool on rack.
Title: Mom's Best Apple Cake With Caramel Frosting
Ingredients:
- 1 sugar
- 2 eggs
- 3 vanilla
- 1 1/2 flour
- 2 salt
- 1 cinnamon
- 1/2 - 1 ground nutmeg
- 1/4 baking soda
- 1 apples
- 3 butter
- 1/2 brown sugar
- 1 milk
- 1/4
Instructions:
1. Preheat oven to 350*F. Grease and flour a 9 x 13 baking dish.
2. Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, cinnamon and nutmeg(if using), and baking soda. Beat together until well-incorporated. Stir in the apples.
3. Pour the cake batter into the prepared baking dish. Bake for 55 – 60 minutes. Cool completely before adding the topping.
4. Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.
Title: Cherry Angel
Ingredients:
- 1/2 cherry pie filling
- 1 vanilla pudding mix
- 2 sour cream
- 1
Instructions:
1. In a mixing bowl, fix pudding as directed on packages.
2. Mix with mixer on medium speed till slightly thicken, add sour cream, mix well.
3. Set aside.
4. Cut up cake in 1 1/2 cubes.
5. In large bowl layer cake, pudding, and cherry pie filling.
6. Refrigerate over night.
Title: Yankee Apple Cake With Lemon Sauce
Ingredients:
- 2 flour
- 4 baking powder
- 3 sugar
- 1/2 salt
- 2 butter
- 1 egg
- 1 1/8 milk
- 4 apples
- 2 apples
- 1/2 sugar
- 1 cinnamon
- 3 sugar
- 1 cornstarch
- 2 salt
- 1 boiling water
- 1 lemon, zest of
- 1 butter
Instructions:
1. Sift together dry ingredients (flour, baking powder, 3 Tbs sugar and salt).
2. Cut butter into dry mixture.
3. Add egg and milk and mix well.
4. Pour batter into a greased 8 X 8-inch pan. Cover top with neat rows of apple slices.
5. Mix 2 Tbs sugar with cinnamon & sprinkle over apples.
6. Bake 25-30 minutes at 400°F
7. Shortly before serving, make lemon sauce: Mix sugar, cornstarch and salt. Stir in boiling water gradually. Bring to a boil. Cook until thick & clear, stirring constantly. Remove from heat and stir in lemon zest and juice and butter until butter melts.
8. Serve cake with hot lemon sauce.
Title: Coconut Pavlova with Chocolate Mousse and Bananas
Ingredients:
- 2 sweetened flaked coconut
- 6 cornstarch
- 1 1/2 cider vinegar
- 1 vanilla extract
- 1/2 salt
- 1/4 sugar
- 1 1/2 boiling water
- 1/4 eggs
- 2 sugar
- 4 unsalted butter
- 2 water
- 2 dark rum
- 1 bittersweet chocolate chips
- 4 bananas
- 3/4
- 2
Instructions:
1. FOR MERINGUE: Position rack in center of oven and preheat to 350 degrees F.
2. Spread 1 1/2 cups coconut on large baking sheet.
3. Toast until golden, stirring twice, about 15 minutes.
4. Cool.
5. Maintain oven temperature.
6. Line another large baking sheet with foil.
7. Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy.
8. Gradually add sugar and beat until stiff peaks form.
9. Beat in 1/4 cup boiling water, 1 T at a time, beating until whites are stiff and glossy.
10. Fold in 1 cup toasted coconut.
11. Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges.
12. Sprinkle with remaining 1/2 cup untoasted coconut.
13. Bake meringue for 10 minutes.
14. Reduce oven temperature to 200 degrees F and bake until dry and crisp outside and just cooked through inside, about 1 hour.
15. Turn off oven.
16. Let meringue stand in oven 1 hour.
17. Remove from oven and cool completely.
18. FOR MOUSSE: Whisk egg yolks, 2 T sugar, butter, 2 T water, and rum in medium metal bowl to blend.
19. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
20. Whisk until thermometer inserted into mixture registers 160F, about 6 minutes.
21. Add chocolate and whisk until melted and smooth.
22. Turn off heat; leave bowl over water.
23. Using electric mixer, beat egg whites in large bowl until soft peaks form.
24. Gradually add 2 T sugar and beat until stiff peaks form.
25. Fold 1/3 of egg whites into chocolate mixture to lighten.
26. Fold in remaining whites.
27. Remove from over water and let mousse cool 20 minutes.
28. Beat whipping cream in large bowl until peaks form.
29. Place meringue on platter.
30. Spread mousse over center of meringue; top with sliced bananas.
31. Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.
32. Sprinkle with remaining toasted coconut.
33. Cut into wedges and serve.
Title: Grilled Honey Mint Cantaloupe
Ingredients:
- 1 cantaloupe
- 1/4 butter
- 1/2 honey
- 1/3 fresh mint leaves
Instructions:
1. Preheat grill to about med-low.
2. Heat butter and honey together in a saucepan.
3. Stir in the mint.
4. Thread melon on skewers.
5. Baste with sauce.
6. Grill on lightly oiled grill 5-7 minutes, turning often.
7. Can be served warm or room temperature.
Title: Chef Virginia Willis' Georgia Peach Soufflé
Ingredients:
- 3 unsalted butter
- 1 3/4 - 2 lemon
- 1 pure vanilla extract
- 1 salt
- 7 sugar
- 1 confectioners' sugar
- 3/4
Instructions:
1. This soufflé uses the meringue method to rise. The flavor is delicate and light. Frozen peaches may be used when peaches are not in season. Simply defrost them before using.
2. Heat the oven to 400º F. Generously butter six 8-ounce ramekins with butter. Set aside.
3. In the bowl of the food processor fitted with the blade attachment pulse the peaches until coarsely chopped. The pieces should be no larger than 1/4-inch. Remove 3/4 cup and place 2 tablespoons each of the chopped peaches in the prepared ramekins. Set aside.
4. Add the lemon juice, vanilla extract, and a pinch of salt to the remaining peaches. Process until very smooth and pureed. Transfer 1 cup to a medium bowl, discarding any remainder. Set aside.
5. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites with a pinch of salt until foamy. Add about 1 tablespoon of sugar and beat until the whites hold a stiff peak, 1 to 2 minutes. Slowly add the remaining sugar and beat until the whites are glossy and hold a long peak when the spoon is lifted, about 1 minute.
6. Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining whites and fold them together as lightly as possible.
7. Spoon the mixture into the prepared soufflé ramekins; the mixture should come up to the top of the ramekin. Smooth the top with a metal spatula then run your thumb around the inside rim of each dish, making a shallow "moat" around the edge of the batter. This will help the soufflés to rise straight up. Transfer the filled soufflé ramekins on a rimmed baking sheet to oven.
8. Bake until puffed, golden and gently set in center, 8 to 10 minutes. Remove from the oven and serve immediate.
Title: Pound Cake With Tropical Fruit and Rum-Apricot Sauce
Ingredients:
- 1 water
- 1/2 rum
- 1 mangoes
- 2 kiwi fruits
- 4
- 1
Instructions:
1. In a medium saucepan, mix the apricot jam with the water, rum and fruit.Bring to a boil over medium heat. Boil until sauce is thickened and syrupy, about 5 minutes. Cool slightly.
2. To serve: place a slice or two of pound cake in serving plate, top with some fruit and syrup. Garnish with a dollop of whipped cream.
Title: Cappuccino Cakes
Ingredients:
- 4 1/2 butter
- 3/4 milk
- 3 eggs
- 1 caster sugar
- 1 1/2 self raising flour
- 2 cocoa powder
- 1 cream cheese
- 1 1/2 icing sugar
- 2 cocoa powder
- 2 Baileys Irish Cream
Instructions:
1. Line a 12 hole muffin pan with LARGE patty cases (Muffin Paper Cups). NOTE: May need to change patty case size depending on your muffin pan. NOTE: Patty cases are OPTIONAL.
2. Combine Butter and Milk in small pan, stirring on low heat until butter is melted.
3. COOL to room temperature.
4. BEAT Eggs in small bowl with an electric mixer until THICK and creamy.
5. GRADUALLY add Caster Sugar, beating until well combined. NOTE: Any substitute of other sugar may slightly change muffins, but is still OK.
6. Combine sifted self raising flour and Cocoa. FOLD (With spoon OR Hand Mixer on FOLD;) combined mixture and butter mixture in two batches. (Means Combined flour, cocoa and butter, and then combined flour, cocoa and butter again).
7. Divide between Muffin Trays with or without Patty Cases.
8. COOK in moderate oven 180 degrees for about 25 minutes or when toothpick comes out clean when tested.
9. Turn onto a wire rack to cool.
10. ICING ---BEAT cream cheese in small bowl with an electric mixer until light and fluffy.
11. Add SIFTED Icing Sugar WITH 2 Tablespoons Cocoa powder.
12. BEAT well until combined.
13. STIR in Liqueur.
14. SPREAD Icing over cakes.
15. Dust with extra Cocoa (OPTIONAL).
Title: Owl Cookies
Ingredients:
- 1 all-purpose flour
- 1/2
- 18
- 9
Instructions:
1. In a large mixing bowl, beat cookie dough and flour until combined. Set aside 4-1/2 teaspoons of dough for the ears. Drop dough by 1/4 cupfuls into nine mounds 2 inches apart on ungreased baking sheets. Coat the bottom of a glass with nonstick cooking spray; flatten dough with glass to about 1/8-in. thickness.
2. Position two candy coating disks on each cookie for eyes. Place a chocolate chip on each disk. Use 1/4 teaspoon of reserved dough to shape each ear; position on top of head.
3. Bake at 350° for 8-10 minutes or until golden brown. Immediately position a piece of candy corn on each cookie for beak. Cool for 2 minutes before removing from pans to wire racks.
Title: Punch Bowl Cake
Ingredients:
- 1 instant vanilla pudding
- 2 cherry pie filling
- 2 Cool Whip
- 2 pineapple
- 2 bananas
- 4 -5 pecans
- 1 maraschino cherry
Instructions:
1. Bake cake as directed.
2. Combine 1/2 cake in a punch bowl.
3. Mix pudding as directed.
4. Pour 1/2 of pudding over cake in punch bowl.
5. Add 1 can cherry pie filling, 1 can drained pineapple, and a layer of bananas.
6. Add 1/2 of Cool Whip and 1/2 pecans.
7. Repeat layers again and top finally with cherries and pecans.
Title: Summer Perfection With Lime and Berries
Ingredients:
- 2 1/2 Lime, Orange or Lemon Curd
- 2 heavy cream
- 1 salt
- 1 fresh blackberries
- 1 -2 fresh raspberry
- 8 mint sprigs
Instructions:
1. Make ahead Recipe #41567 (www.recipezaar.com) for 2 1/2 cups of excellent Lime Curd. Refrigerate in glass jar until chilled. Can be same day or a day ahead. (Some gourmet stores carry lime curd if you don't have time to make it.).
2. Whip heavy cream and pinch of salt until firm.
3. Take half the curd (about 1 1/4 c.) and fold by hand into whipped cream.
4. (May be refrigerated for up to 2 hours if covered in plastic).
5. Lay cake slices in center of 8 dessert plates.
6. Spread each piece with about 2 TBSP of pure lime curd.
7. Divide whipped cream among 8 servings, about 1/2 cup each.
8. Randomly sprinkle berries over each plate.
9. Garnish with mint sprigs.
10. Serve immediately for a fabulous, fresh, summer dessert.
11. For your dining pleasure, from Les of Bethlehem, CT chef #1273968.
Title: Rhubarb and Custard Buns
Ingredients:
- 450 rhubarb
- 50 dark muscovado sugar
- 140 light muscovado sugar
- 75 egg
- 1 orange, rind of
- 1 sour cream
- 284 self-raising flour
- 300 custard
- 8
Instructions:
1. Cook the rhubarb.
2. Turn the oven to conventional 180°°C/fan 160C/gas4.
3. Trim the ends of the rhubarb and cut into chunks.Put in a pan with 2 tablespoons of water and the dark muscovado sugar and heat gently until the sugar has dissolved. Bring to the boil, then simmer gently, uncovered for 10 minutes until tender, drain off the juices.
4. Mix the buns.
5. Grease a 12 hole muffin tin. In a large bowl beat together the light muscovado sugar, oil, egg, orange rind and soured cream until combined. Gently mix in the flour then fold in the rhubarb.
6. Fill and bake.
7. Divide three quarters of the batter evenly between the muffin holes. Make a dip in the centre of each bun with a spoon, then fill each dip with a small blob of chilled custard. Gently smooth the rest of the bun mix over the custard. Bake for 25 minutes or until risen, pale golden and oozing custard.
8. Serve warm, sprinkled with caster sugar.
Title: Natural Pumpkin Pudding
Ingredients:
- 15 pumpkin puree
- 12 fat-free evaporated milk
- 2 eggs
- 1/3 sugar
- 1 molasses
- 1 honey
- 1/4 cinnamon
- 1/4 ginger
- 1/2 ground cloves
- salt
Instructions:
1. Sift together the dry ingredients.
2. Mix in the liquid ingredients until smooth.
3. Pour into a 9 x 9 cake pan and bake at 350 for 40 min., it won't be completely set, but do not overcook. Eat warm or cold.
Title: Cherry Fresh Cherry Dessert
Ingredients:
- 1 bing cherries
- 5 sugar
- 1 quick-cooking tapioca
- 3 brandy
- 2 lemon rind
- 1 cinnamon
- 2 butter
- 1/2 sugar
- 2/3 flour
- 1
- 1 1/2
Instructions:
1. In a large bowl, combine cherries, sugar, tapioca, brandy, almond extract, lemon rind, and cinnamon. Stir until well combined.
2. Let mixture sit for 25 minutes. The cherries will release some of their juices and the tapioca will soften.
3. Make the crumble topping by combining flour and sugar in a medium sized bowl. With your hands mix in butter until nice and crumbly.
4. Pour pie filling into crust. Top with crumble topping.
5. Bake at 375 degrees for 30 minutes. Then cover with foil and bake an additional twenty minutes.
6. Let cool slightly before serving.