lumicero/recipes-ing2inst huggingface dataset:
Title: Old Hartford Election Cake
Ingredients:
- 1 water
- 1/2 butter
- 1 sugar
- 1 salt
- 1/2 butter
- 1 1/4 sugar
- 1/2 eggs
- 1 raisins
- 2 citron
- 1 lemon rind
- 1/4 lemon juice
- 1 flour
- 1 1/2 baking soda
- 3/4 salt
- 3/4 nutmeg
- 1/4 brandy
- 1/2 confectioners' sugar
- 1/2 water
- 3/4
Instructions:
1. Soften yeast in lukewarm water and add the next four ingredients, mixing well.
2. Set aside to rise overnight.
3. Blend the 1/2 cup butter and 1 cup sugar until light.
4. Add eggs, raisins, citron, lemon rind and lemon juice.
5. Sift remaining 3/4 cup of flour, soda, salt and nutmeg; add to batter alternatively with brandy.
6. Combine the raised yeast batter with the cake batter, pour into a well-greased bread pan and let rise in a warm place about one hour.
7. While the cake is rising, preheat oven to 350°F.
8. Bake for one hour.
9. Mix confectioner's sugar with just enough water to make a thin icing.
10. Cool cake slightly and drizzle icing over the top.
Title: Moist Carrot and Raisin Walnut Loaf
Ingredients:
- 125 butter
- 3/4 caster sugar
- 1 vanilla
- 2 golden syrup
- 2 eggs
- 2 carrots
- 1 raisins
- 1 walnuts
- 1 1/2 self raising flour
- 1/2 nutmeg
- 1/2 cinnamon
Instructions:
1. Grease a loaf tin and line the base.
2. Cream butter, sugar and vanilla.
3. Beat in golden syrup.
4. Add eggs one at a time; beat until well combined.
5. Stir in carrot, raisins and walnuts.
6. (Don't worry if the mixture looks curdled; it will come out right when the flour is added.)
7. Stir in sifted dry ingredients; stir until combined.
8. Pour mixture into prepared pan.
9. Bake in moderate oven about 1-1/4 hours.
10. Let stand about 5 minutes before turning out onto a wire rack.
Title: Two-Color Fruit Gazpacho
Ingredients:
- 1 1/2 fresh raspberries
- 20 frozen unsweetened raspberries
- 3 sugar
- 16 fresh mint leaves
- 6 kiwi fruits
- 5 fresh lime juice
- 6 honeydew melon
- 1 cantaloupe
- 1
Instructions:
1. Process the raspberries and sugar in a food processor until they are smooth.
2. Strain the raspberry purée through a colander to trap the seeds; transfer puree to a big bowl.
3. Add the sparkling water and mint and stir.
4. Process the kiwis and the lime juice in the food processor until smooth.
5. Pour equal amounts of the raspberry puree into each of 6 small, chilled soup bowls.
6. Pour equal amounts of the kiwi-lime juice puree in the middle of the raspberry purée in each of the 6 bowls.
7. Sprinkle equal amounts of the honeydew melon and cantaloupe into each soup bowl.
Title: Wicklewood’s Marsala and Ginger Poached Pears
Ingredients:
- 6 dessert pears
- 18 marsala
- 4 water
- 1 soft brown sugar
- 1 ginger
- 1 lemons
- 1 vanilla pod
- 12 icing sugar
- 1
Instructions:
1. Place the pears in a large saucepan with the Marsala, water, brown sugar and rind and bring to a boil.
2. Reduce heat, cover and simmer for 30 mins or until the pears are tender.
3. Leave the pears to cool in the liquid. When completely cooled remove from the liquid, cover and chill in the refrigerator.
4. Remove the rind from the liquid and leave to boil gently for 15-20 mins or until it becomes a syrup.
5. Remove from heat, stir in the ginger and set aside to cool.
6. Scrape the vanilla seeds from the pod into a bowl with the cream, add icing sugar, and mix together until the cream thickens.
7. Trim the base of the pears so they stand upright in a bowl, pour over a little of the Marsala and ginger syrup.
8. Serve with the vanilla cream.
Title: Apple Nut Muffin Cake
Ingredients:
- 1/2 apple cider
- 1/2 egg
- 1 pure vanilla extract
- 1 unsalted butter
- 1/2 all-purpose flour
- 8 sugar
- 1 3/4 baking powder
- 1/2 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1/2 light brown sugar
- 1/4 oats
- 1/4 apple
- 3/4 walnuts
- 1 pecans
- 1/2 raisins
- 1/3
Instructions:
1. Center a rack in the oven; preheat oven to 400°.
2. Use an 8-inch square silicone pan, or butter an 8-inch square baking pan; dust the inside with flour, and tap out excess; put pan on a baking sheet.
3. In a bowl, whisk together the milk, cider, egg, extracts, and butter.
4. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt; combine well.
5. Toss in the brown sugar, making sure there aren't any lumps by running it through your fingers, then add the oats and whisk the dry ingredients a few more times to mix.
6. Switch to a larger rubber spatula and stir in the liquid ingredients, stirring just until everything is moistened--as with muffins, less mixing is better than more.
7. Gently stir in apple, nuts, and raisins; scrape the batter into the prepared pan.
8. Bake 30-35 minutes, or until the cake is golden brown and a thin knife inserted into the center comes out clean.
9. Transfer pan to a wire rack; cool for a couple of minutes before running a knife around the sides of the pan and unmolding the cake; invert and cool until warm, or to room temperature.
10. Cut into squares and serve.
11. Best eaten the day it is made.
Title: Vegan Avocado Chocolate Protein Pudding
Ingredients:
- 1 avocado
- 2 honey
- 1 vanilla extract
- 1/2 stevia
- 1 soymilk
- 1/2
- 1 1/2
Instructions:
1. Using a blender or magic bullet, place all the ingredients into the container and blend until all is combined and is thick. If you need more milk, add a little at a time. Remember this is not a smoothie, it's pudding. A very rich pudding.
2. Pour into 6 individual dessert dishes, cover and place in fridge for about a half hour. Store in fridge but must be eaten within one day.
3. Enjoy!
4. Makes 6 petite but very rich tasting servings.
Title: Easy Baklava Cups
Ingredients:
- 1/2 pistachios
- 1/2 walnuts
- 1/2 lemon
- 1 sugar
- 1/4 butter
- 2 ground cinnamon
- 1 salt
- 1/2 vanilla extract
- 1/4 miniature phyllo cups
- 2 water
- 1/2 honey
- 1/4
Instructions:
1. Special equipment: 2 (12-cup) mini cupcake pans, food processor.
2. Preheat oven to 350 degrees F.
3. Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
4. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
5. Place mini phyllo shells in wells of 2 mini cupcake pans.
6. Add 1 teaspoon of the nut mixture into each shell.
7. Bake until filling is hot, about 10 minutes.
8. Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
9. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
10. Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!).
Title: Princess Fondant (Mmf)
Ingredients:
- 15 mini marshmallows
- 2 water
- 2 corn syrup
- 2 fresh lemon juice
- 1/2 salt
- 1 1/2 vanilla
- 2 powdered sugar
- 1/2 Crisco shortening
Instructions:
1. Grease a large microwave proof bowl and a wooden spoon w/ Crisco.
2. Add the marshmallows and the water. Microwave for 2 minutes, pausing every 30 seconds to stir well.
3. Next, add corn syrup, lemon juice, salt and princess emulsion (or vanilla) and stir well. Add 5 cups of the powdered sugar, one cup at a time.
4. Grease your hands well with shortening and knead the fondant mixture until soft and pliable. Powder a work surface well with powdered sugar and knead another cup of powdered sugar into the fondant.
5. Continue to add powdered sugar a little at a time as you knead until the fondant has a play dough like consistency.
6. It will need to be firm enough to hold a shape, but not so thick as to be stiff and hard to handle.
7. Knead into a ball and coat with some shortening. Wrap the ball well with plastic wrap and slip into a zip lock bag. Make sure to squeeze as much air as you can out of the bag before sealing it up.
8. This fondant is best if allowed to rest overnight- don’t refrigerate!
Title: Apple Raspberry Crumble
Ingredients:
- 3 apples
- 1 frozen raspberries
- 1 flour
- 1/2 sugar
- 1/4 - 1/2 butter
- 1/4 nutmeg
- heavy cream
Instructions:
1. Heat oven to 375.
2. Peel and core apples, cut into 8-10 slices.
3. Arrange in a buttered shallow baking dish.
4. Sprinkle lemon juice over them.
5. Drain raspberries.
6. Sprinkle raspberries over apples.
7. Mix flour and sugar in a bowl, cut in butter with fingers until crumbly.
8. Add the nutmeg and cover the fruit with the mixture.
9. Bake for 25 minutes or until top is golden brown.
10. Serve with heavy cream, softly whipped.
Title: Grandmother's Lebkuchen Cookies
Ingredients:
- 1 molasses
- 2 brown sugar
- 1 egg
- 1 shortening
- 1 1/4 cinnamon
- 2 clove
- 1 baking powder
- 1 baking soda
- 3 coffee
- 1 vinegar
- 1 walnuts
- 1 salt
- 1 flour
- 7 1/2 - 8
Instructions:
1. Cream together molasses, brown sugar, egg, and shortening.
2. Sift cinnamon, cloves, baking powder, salt, and flour and set aside.
3. Add coffee, anise oil and vinegar to creamed brown sugar mixture and mix thoroughly.
4. Add dry ingredients and baking soda solution to mixture (mix well).
5. Add ground walnuts and mix.
6. Refrigerate for at least 3 days.
7. Dough will be tough.
8. keep unused dough in fridge.
9. Keep flouring rolling pin.
10. On a floured surface and with a floured rolling pin roll out dough (Roll out a pound at a time) to 1/4 of an inch.
11. cut cookies with cookie cutters.
12. grease cookie sheet slightly.
13. Bake at 350 degrees for about 8 minutes.
14. Ice with confectioner sugar, butter, milk icing (I don't have exact measurements for her icing because she says she wings it).
Title: Caramelized Bananas Wtih Butterscotch Schnapps
Ingredients:
- 2 -3 bananas
- 3 -5 brown sugar
- 2 butter
- 2 margarine
Instructions:
1. In a skillet, melt butter or margarine and brown sugar together.
2. Add in the bananas and schnapps and saute over medium-high heat for about 5-7 minutes. Bananas should become somewhat carmelized. Serve over ice cream or eat as is. Yum!
Title: Swedish Caraway Cookies
Ingredients:
- 1/2 margarine
- 3/4 powdered sugar
- 1 egg
- 1 vanilla
- 2 caraway seeds
- 1 1/2 flour
- 1
Instructions:
1. Cream margarine and sugar.
2. Add egg and vanilla.
3. Mix caraway seeds and nuts with flour and add.
4. Form into roll and chill, then slice.
5. Bake on greased cookie sheet 12- 15 min at 375.
Title: Sweet Dessert Bruschetta
Ingredients:
- 6 hazelnuts
- 1/2 brown sugar
- 3 bananas
- 3 butter
- 2 chocolate curls
- 3 white chocolate curls
- 1
Instructions:
1. Toast bread just a little bit. Spread them with Nutella.
2. Combine nuts and sugar.
3. Layer bananas on top of Nutella.
4. Brush bananas with melted butter and top with sugar nut mix.
5. Broil for 30 seconds.
6. Garnish with cocoa powder and chocolate curls.
Title: Melt in Your Mouth Pie/Cobbler Crust
Ingredients:
- 4 all-purpose flour
- 2 egg
- 1 apple cider vinegar
- 1 cold water
- 1/2 salt
- 1
Instructions:
1. Cut the Crisco into the flour and salt. Don't overwork. This should be very rough consistency.
2. Beat the egg; add vinegar and water.
3. Sprinkle the water mixture over the flour.
4. Toss with a fork until coarsley mixed.
5. Divide dough in half for two pie crusts. Shape into balls and chill 15 minutes.
6. Roll on floured surface.
7. Balls of dough may be combined for a large cobbler crust.
8. Follow baking instructions for your pie or cobbler.
Title: Two Ingredient Indian Kheer
Ingredients:
- 1 white rice
- 1 saffron
Instructions:
1. Cook rice according to packet directions.
2. Drain rice of any excess water.
3. Add condensed milk, rinse the tin with about 1/3 cup of boiling water, cook on low heat for few minutes till thick and creamy. If using saffron and sultanas, add with milk. Add almonds and cardamom powder at end cooking for one or two minutes more.
Title: The Diabetic's Nightmare Parfait
Ingredients:
- 1/3 vanilla yogurt
- 4 strawberries
- 1/3 blueberries
- 1/3 raspberries
- 2 bananas
- 2 powdered sugar
- 2
- 1/4
- 2
- 4
Instructions:
1. Crumble the brownies.
2. Mix 1 cup strawberry (sliced) and 1 cup raspberry.
3. Mix 1 cup banana (sliced) and 1 cup blueberry.
4. Put whipped cream at the bottom of the glass as desired.
5. Put in the brownie crumbs as desired.
6. Put in the strawberry-raspberry mix as desired.
7. Put in the mousse as desired.
8. Put in almond (chopped) as desired.
9. Put in the banana-blueberry mix as desired.
10. Put on some whipped cream to create a poof.
11. Place strawberries (sliced), blueberries, raspberries, and bananas (sliced) as desired into the whipped cream poof.
12. Pour on 1 tablespoon of caramel.
13. Add almond (chopped) as a topping as desired.
14. Sprinkle powdered sugar as desired.
15. Repeat for a new glass.
Title: Pumpkin Fluff/Pudding or Dip- Sugar Free
Ingredients:
- 15 pumpkin puree
- 1 sugar-free instant vanilla pudding mix
- 1 milk
- 1 cinnamon
- 1 clove
- 1/2 vanilla
- 3 Splenda sugar substitute
- 2 1/2 Cool Whip
Instructions:
1. Beat pumpkin and pudding mix, milk, spices and splenda.
2. Fold in Whipped cream.
3. Chill well.
Title: British Plum Pudding
Ingredients:
- 1/2 beef suet
- 6 golden raisins
- 4 raisins
- 1 1/2 eggs
- 1 brandy
- 1 brown sugar
- 10 flour
- 2/3 butter
- 1/3 water
- 2 brandy
- 1/4
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 180 °C (350 °F).
2. Butter two 20 x 10-cm (8 x 4-inch) loaf pans. Line with parchment paper, letting it hang over 2 opposites sides.
3. In a bowl, combine the suet, breadcrumbs, raisins, candied fruit and candied peel. Add the remaining ingredients and stir to blend.
4. Divide the batter between the pans. Cover and seal tightly with aluminum foil.
5. Bake in a water bath for 7 hours. The simmering water bath must be maintained halfway up the loaf pans. Add water if necessary during baking.
6. Remove the puddings from the water and let cool. Unmould from the pans and wrap tightly. They can be stored for up to 3 months in a cool place or in the refrigerator.
7. In a saucepan, whisk together the sugar, flour and butter. Add the remaining ingredients and simmer gently over medium heat for 5 minutes.
8. Tips: Freezes well.
Title: Pineapple Upside Down Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 pineapple rings
- 1 eggs
- 3 canola oil
- 1 1/3
- 1/3
Instructions:
1. Preheat oven to 350° .
2. Pour melted butter in 13 x 9 pan .
3. Sprinkle on the brown sugar.
4. Lay the pineapple rings evenly over the brown sugar. If there are any left break into pieces and fill in the spaces in the pan .
5. Combine cake mix, eggs, milk and oil and mix well with an electric mixer for two minutes on medium speed until batter is smooth .
6. Pour batter evenly over pineapple and brown sugar.
7. Bake in preheated oven for 35 minutes or until cake tests done .
8. Let cake cool in pan for 30 minutes .
9. place cake platter over pan and invert cake onto cake platter.
Title: Angel Food Delight (Or Sex in a Pan)
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 2 sugar
- 2 Kahlua
- 6
- 2
- 1/4
- 1
Instructions:
1. Cut cake into cubes and place in the bottom of a 9 x 13 pan, squeezing cake together to fit into one layer. Drizzle the alcohol over the cake, if using.
2. Prepare the chocolate pudding as directed on the package using 2 cups milk. Pour the pudding evenly over the cake.
3. Whip the cream with the sugar until firm peaks are formed, do not overbeat. Spread the whipped cream evenly over the pudding.
4. Crush the candy bars between wax paper using a rolling pin. Cover the whipped cream completely with the crushed chocolate bars. Drizzle melted chocolate using a spoon over the topping in a criss cross pattern.
5. Refrigerate several hours or overnight before serving.
Title: Chocolate Blancmange
Ingredients:
- 1 sugar
- 1/3 cornstarch
- 1/4 salt
- 3 milk
- 3 vanilla
- 1 1/2
Instructions:
1. Combine sugar, cornstarch, salt and chocolate in a medium saucepan; gradually stir in milk.
2. Cook over medium heat, stirring constantly, until chocolate melts and mixture is thickening; bring to a boil for 1 minute.
3. Remove from heat, and stir in vanilla.
4. Pour into a 3 cup jello mold; cover with plastic wrap and refrigerate until cold, about 3 hours.
5. When ready to serve, run a knife around the top, dip mold quickly in and out of hot water, then invert on a serving plate.
6. Garnish with whipped cream if desired.
Title: Chocolate Peanut Butter Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 light brown sugar
- 1 peanut butter
- 1/2 vegetable shortening
- 1 milk
- 3 eggs
- 1 baking powder
- 1/2 baking soda
- 1 chocolate
- 1 vanilla extract
Instructions:
1. Position a rack in the center of the oven and preheat the oven to 350 degrees.
2. Lightly grease a 13x9 inch pan.
3. In a large bowl, using an electric mixer on medium speed, beat the flour, brown sugar, peanut butter, and shortening until crumbly.
4. Measure 1 cup for topping and reserve.
5. Add the milk, eggs, baking powder, baking soda and chocolate or vanilla extract to the remaining flour mixture and beat on medium speed until combined.
6. Pour into prepared pan and sprinkle the reserved mixture over the top.
7. Bake for 35-40 minutes or until a cake tester inserted into the center comes out clean.
8. Immediately sprinkle the hot cake with the chocolate chips and let stand 30 seconds to melt.
9. Spread the chocolate chips evenly across the top.
10. Cool in the pan on a wire rack.
11. Cut into squares.
Title: Hg's Thin-Gerbread Men - Ww Points = 1
Ingredients:
- 1 pumpkin puree
- 1 water
- 1/2 whole wheat flour
- 1/4 cinnamon
- 2 pumpkin pie spice
- 1/2 baking powder
- 1/4 Splenda sugar substitute
- 1/4 salt
- 3
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Transfer crumbs to a medium bowl.
3. To the bowl, add all ingredients except for the flour and pumpkin. Stir well and set aside. In a separate small bowl, combine pumpkin with 1/4 cup warm water. Mix well.
4. Add pumpkin mixture to the medium bowl. Stir until blended. (This may take a while -- you'll get there!) Once combined, use your hands to knead dough into two balls.
5. Line two extra-large baking sheets with parchment paper. Prepare a dry surface by dusting it with some of the flour. Dust a rolling pin with the flour, as well.
6. Roll out one dough ball on the floured surface, forming a square about 10 inches by 10 inches.
7. Using a 3-inch gingerbread-man cookie cutter, cut 16 cookies. (You'll probably have to re-roll the trimmings to cut the last few cookies.) Transfer cookies to one of the baking sheets. Repeat with the other dough ball, for a total of 32 cookies. Using a toothpick, "carve" little eyes and smiles into the cookies.
8. Bake in the oven for about 10 minutes, until edges are firm.
9. Let cool for a minute or two before removing cookies from the baking sheet. Then let cool completely. Enjoy (just not all at once)!
Title: Strawberry Dump Cake
Ingredients:
- 1 crushed pineapple with juice
- 1 margarine
- 1
Instructions:
1. Pour pineapple into well greased 13 x 9 x 2-inch dish or pan.
2. Pour pie filling over pineapple and spread well.
3. Dump cake mix over pie filling.
4. Slice butter thin and lay over top of cake mix.
5. Bake in preheated 325 degrees oven for 45 minutes or until brown.
6. Cool in pan and serve in pan.
Title: Strawberry Shortcake
Ingredients:
- 8 strawberries
- 6 sugar
- 2 unbleached all-purpose flour
- 5 unbleached all-purpose flour
- 1 sugar
- 1/2 baking powder
- 8 table salt
- 1 unsalted butter
- 1/2 egg
- 1 half-and-half
- 1 heavy cream
- 1 granulated sugar
- granulated sugar
Instructions:
1. Start the recipe by preparing the fruit, then set the fruit aside while prepring the biscuits to allow the juices to become syrupy. Pasteurized cream has a better flavor than ultrapasteurized. Many organic brands are pasteurized.
2. FOR THE FRUIT:
3. Place 3 cups of hulled berries in a large bowl, and crush with potato masher. Slice remaining 5 cups berries and stir into crushed berries along with sugar. Set fruit aside to macerate for at least 30 minutes and up to 2 hours.
4. FOR THE SHORTCAKE:
5. Adjust oven rack to lower-middle position and heat oven to 425F in workbowl of food processor fitted with metal blade, pulse flour, 3 tablespoons sugar, baking powder, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to medium bowl.
6. Mix beaten egg with half-and-half in measuring cup. Pour egg mixture into bowl with flour mixture. Combine with rubber spatula until large clumps form. Turn mixture onto work surface and lightly knead until it comes together.
7. Use your fingertips to pat dough into 9x6 inch rectangles about3/4 inch thick, being careful not to overwork dough. Flour 2 3/4 inch biscuit cutter and cut out 6 dough rounds. Place rounds 1-inch apart on small baking sheet, brushing tops with egg whites and sprinkle remaining 2 tablespoons sugar. (Biscuits can be covered and refrigerated for up to 2 hours before baking).
8. Bake until shortcakes are golden brown, 12-14 minutes. Place baking sheet on wire rack and cool cakes until warm, about 10 minutes.
9. FOR THE WHIPPED CREAM:
10. As soon as shortcakes go into the oven, place nonreactive, deep bowl and beaters of electric mixer in freezer for 20 minutes. (If freezer is too crowded to accommidate bowl., place beater in bowl, fill with ice water, and chill on counter, When bowl and beaters are well chilled, dump out ice water and dry thoroughly).
11. While biscuits are cooling, remove bowl from freezer and add cream, sugar and vanilla. Beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks.
12. TO ASSEMBLE:
13. When shortcakes have cooled slightly, look for natural crack around circumference. Gently insert your finger into the crack and split the shortcake in half.
14. Place each cake bottom on individual serving plate. Spoon portion of fruit, and then dollop of whipped cream over each cake bottom. Cap with top and serve immediately.
Title: Chocolate Dobash Cake
Ingredients:
- 1 butter
- 1/2 water
- 6 vanilla
- 1/4 powdered sugar
- 4
- 1
- 2
Instructions:
1. Melt butter, water and choc.
2. in double boiler over med.
3. heat.
4. After that melts, cool, add egg yolks, sugar and vanilla.
5. Layer cake in 8 small layers.
6. Use as Filling and frosting.
Title: Fried Apple Rings - Sugar Free
Ingredients:
- 1 apple
- 1/4 butter
- 1 cinnamon
- 1 Equal sugar substitute
Instructions:
1. Peel and core apple, slice into 1/4 inch thick slices.
2. Heat butter in skillet, add 1 teaspoon cinnamon, place apple rings in heated butter mixture.
3. Fry until tender.
4. Put on plate, cool slightly.
5. Mix remaining Equal and cinnamon, sprinkle on rings.
Title: Umm Ali
Ingredients:
- 1 frozen puff pastry
- 5 milk
- 1 white sugar
- 1 vanilla extract
- 1/4 raisins
- 1/4 pine nuts
- 1/4 pistachio nut
- 1/4 sweetened flaked coconut
- 1/4
Instructions:
1. Preheat the oven to 400 degrees.
2. Unroll the puff pastry sheets, and place flat on a baking sheet.
3. Bake for 15 minutes in the preheated oven, or until puffed and golden brown.
4. Break the puff pastry into pieces, and place in a large bowl.
5. Add the raisins, almonds, pine nuts, pistachios, and coconut, and toss to distribute.
6. Pour into a 9x13 inch glass baking dish, and spread evenly.
7. Pour the milk into a saucepan, and stir in the sugar and vanilla.
8. Heat until hot but not quite boiling.
9. Pour over the mixture in the baking dish.
10. Bake for 15 minutes in the preheated oven.
11. Turn the oven to broil, and broil for 2 minutes to brown the top.
12. Remove from the oven and let stand for 5 minutes.
13. Serve warm.