lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Tortini Di Riso Rice Cakes
Ingredients:
- 1/4 raisins
- 1 arborio rice
- 2 milk
- 1/2 sugar
- 1/2 lemon, rind of
- 1 ground cinnamon
- 4 butter
- 4 powdered sugar
- 1
Instructions:
1. Soak the raisins in water to cover until needed.
2. Boil the rice in 4 cups boiling water for 5 minutes; DRAIN. Bring milk and sugar to a boil, add rice, lemon rind and cinnamon. Cook over low heat until rice has absorbed all the milk, stirring constantly. Stir in butter, drained raisins and egg yolks and let cool. Whip the egg white until stiff and fold into the rice.
3. Preheat oven to 350°F Pour mixture into 6 buttered individual molds and bake for 45 minutes, or until a knife inserted in the center comes out clean.
4. Unmold puddings onto individual plates, sprinkle with sifted powdered sugar and serve. Serves 6.
5. Authentic Recipes From the Regions Of Italy.
Title: Tex-Mex Chocolate Sheet Cake - the Best!
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 3/4 boiling water
- 1 eggs
- 2 buttermilk
- 1 vanilla extract
- 1 butter
- 1 margarine
- 4 1/2 butter
- 1/2 margarine
- 1/2 heavy cream
- 3/4 pecans
Instructions:
1. Heat oven to 350°F Grease a 13x9-inch baking pan.
2. Line bottom with waxed paper; grease and flour paper.
3. Whisk together flour, sugar, baking soda, baking powder and salt in large bowl.
4. Whisk cocoa and boiling water in medium bowl until smooth.
5. Stir cocoa into dry ingredients with a rubber spatula.
6. (Mixture will be dry.) Whisk eggs, buttermilk, vanilla and butter in medium bowl.
7. Whisk buttermilk mixture into cocoa mixture, until smooth.
8. Pour batter into prepared pan.
9. Bake 40 minutes, until a toothpick inserted into center of cake comes out clean.
10. Make frosting:
11. Meanwhile, place Ibarra chocolate (or semisweet chocolate and cinnamon) and butter in medium microwaveproof bowl.
12. Cover bowl with plastic wrap, turning back one section to vent.
13. Microwave on High 1 1/2 minutes, until chocolate is melted; stir until smooth.
14. Add cream.
15. Cover and microwave 1 1/2 minutes more, just until cream is hot.
16. Stir until frosting is completely smooth and shiny.
17. Cool cake in pan on wire rack 5 minutes.
18. Pour frosting evenly over hot cake.
19. Sprinkle pecans over top.
20. Cool cake completely.
21. Serve immediately. Good with vanilla ice cream, if desired. Refrigerate any leftovers.
22. Makes 12 servings.
Title: Lemon Pudding Paradise
Ingredients:
- 3 eggs
- 1/2 sugar
- 1/3 all-purpose flour
- 1/4 salt
- 2 lemon rind
- 1/4 lemon juice
- 1 margarine
- 3/4 butter
- milk
Instructions:
1. Beat egg whites until stiff but not dry.
2. In separate bowl, sift sugar, flour and salt. Whisk in lemon rind, lemon juice, lemon juice, butter, milk and egg yolks.
3. Fold beaten egg whites into lemon mixture. Pour into greased 1-quart baking dish.
4. Place in pan of hot water to 1-inch depth. Bake in pre-heated oven at 350F for 35-40 minutes or until top is lightly browned.
5. Serve warm or cold.
Title: Red Velvet Layer Cake
Ingredients:
- 1/2 butter
- 1/4 Crisco shortening
- 2 sugar
- 3 eggs
- 1 sour cream
- 2/3 vanilla
- 2 cake flour
- 2 baking soda
- 1 baking powder
- 1 salt
- 1/4 boiling water
- 2/3
- 1
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease 3 (8-inch) round cake pans, and line bottoms with parchment paper.
4. With an electric mixer on high speed, cream butter, shortening and sugar for about 4-5 minutes until fluffy, making certain that no sugar granules remain in the creamed mixture.
5. Add in eggs and vanilla; blend well to combine.
6. Mix in sour cream and cocoa; blend well.
7. In a small bowl, blend the boiling water and food colouring together; set aside.
8. In a small bowl sift together cake flour with baking soda, baking powder and salt.
9. Add in the flour mixture alternating with the boiling water to the creamed mixture; mix to make a smooth batter.
10. Divide batter into prepared baking pans, and tap gently on the counter to remove any air bubbles in the batter.
11. Bake about 30-35 minutes, or until cake test done.
12. Cool and remove from pans.
13. Frost with desired icing.
Title: Homemade Frozen Custard
Ingredients:
- 4 milk
- 4 eggs
- 1 1/4 sugar
- 1/3 cornstarch
- 1/8 salt
- 1 sweetened condensed milk
- 2 pure vanilla extract
Instructions:
1. In a large heavy saucepan, bring milk to a boil.
2. Meanwhile, beat eggs; add sugar, cornstarch and salt. Mix well.
3. Gradually, add a small amount of hot milk; return all to the saucepan.
4. Cook and stir constantly for 6-8 minutes or until mixture thickens and coasts a spoon.
5. Gradually stir in condensed milk and vanilla; mix well.
6. Chill 3-4 hours.
7. Pour into an ice cream freezer.
8. Freeze according to manufacturer's directions.
9. Yield: about 1-1/2 qts.
Title: Allspice Wonder
Ingredients:
- 2 allspice
- 1 instant vanilla pudding
- 1/4 milk
- 6 eggs
- 3 cinnamon
- 1 1/2 flour
- 1/3 sugar
- 1/2
Instructions:
1. in large bowl mix all ingredients together for 5 minute or until well blended.
2. grease 9in. cake pan.
3. preheat oven to 360degrees Fahrenheit
4. pour batter in cake pan.
5. bake for 1hour 15 minute.
Title: Velvet Vanilla Sweet Cream Risotto
Ingredients:
- 600 milk
- 450 vanilla pod
- 75 risotto rice
- 1 butter
- 100
- 20
Instructions:
1. Preheat the oven to 150 degrees centigrade.
2. Place the milk, cream and sugar in a pan.
3. Split the vanilla pod and scrape the seeds into the pan, add the pod, then bring to the boil.
4. Remove from the heat.
5. Meanwhile, place the rice in a 1.
6. 75 Ltr pie dish.
7. Remove and discard the pod then pour the hot cream mixture over the rice.
8. Dot the top with butter and bake for 1.
9. 5-2 hours, stirring occasionally, until thick and creamy.
10. Serve warm or chilled.
11. A little extra drizzling of chilled pouring cream is really nice.
Title: Peanut Butter Lover's Loaf
Ingredients:
- 3 eggs
- 6 milk
- 6 Splenda sugar substitute
- 1 shortening
- 2 vanilla
- 1/2 self-rising flour
- 1/2 cream cheese
- 4 sweetened condensed milk
- 1/3 creamy peanut butter
- 1/3
- 1
- 12
Instructions:
1. In a small saucepan, combine 2 tablespoons of the egg and 2 tablespoons of milk. Stir in 3 tablespoons of sugar and chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes to just a boil. Remove from the heat and cool to room temperature.
2. In a small mixing bowl, cream the shortening and remaining sugar. Add the remaining egg and beat in vanilla. Blend in the flour until just mixed. Add to creamed mixture alternating with milk. Add chocolate mixture and mix well.
3. Pour into a 5x3x2 loaf pan prepared with non-stick spray. Bake at 325 for 40-45 minutes or until a toothpick comes out clean. Cool 10 minute before removing from pan to a rack. Cool completely. Split loaf down the middle horizontally and level top as much as you can.
4. For frosting, beat the cream cheese. Gradually beat in milk and peanut butter. Spread between layers and all over. Sprinkle with the peanuts if desired. Decorate with the milk chocolate and refrigerate.
Title: Upside-Down Gingerbread With Cranberries and Pineapple
Ingredients:
- 1/2 brown sugar
- 1/4 butter
- 1 pineapple chunks
- 3/4 frozen cranberries
- 1/4 pecans
- 1 1/3 walnuts
- 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 3/4 salt
- 3/4 cinnamon
- 1/2 ginger
- 1/2 allspice
- 1/2 brown sugar
- 1/2 butter
- 1/2 boiling water
- 1/2 molasses
- 1 egg
Instructions:
1. Heat oven to 350 degrees.
2. In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter.
3. Spread in bottom of ungreased 8 or 9inch square pan.
4. (Despite the recipe saying"ungreased" I like to lightly spray it with Pam, since when I didn't, a bit of the topping stuck to pan).
5. Arrange pineapple, cranberries, and nuts over sugar mixture.
6. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
7. Add all remaining gingerbread ingredients and blend well.
8. Pour batter evenly over pineapple, cranberries, and nuts.
9. Bake at 350 degrees for 45-55 minutes, until a toothpick inserted into center comes out clean.
10. Serve warm with whipped cream.
Title: Banana Pudding Parfaits
Ingredients:
- 3 1/3 nonfat milk
- 2 sugar-free instant vanilla pudding mix
- 2/3 nonfat sour cream
- 1/4 vanilla extract
- 1 bananas
- 32
- 3
Instructions:
1. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Whisk in sour cream and vanilla. Fold in three-fourths of the whipped topping.
2. Set aside eight vanilla wafers. Place one wafer into each of eight parfait glasses; top with a third of the banana slices and pudding mixture. Repeat layers twice. Top with remaining whipped topping. Refrigerate for at least 1 hour. Garnish with reserved vanilla wafers.
Title: Pecan Praline Butter Cream Icing
Ingredients:
- 2 butter
- 2/3 sugar
- 1 pecans
- 1/2 sugar
- 1 unsalted butter
- 5 vanilla
- 1
Instructions:
1. Pecan Pralines-.
2. Melt butter over medium heat in a saucepan.
3. Add sugar to the saucepan and stir frequently (do NOT use a plastic spoon, use a wire whisk). Stir until completely melted and resembles an amber color.
4. Add in pecans and continue to stir mixture until the sugar is hot and bubbly (do NOT use a whisk for this part, use a metal spoon).
5. On parchment paper, spread out the pecan mixture and let cool completely.
6. Break pecans into pieces and place into a food processor. Process until it resembles brown sugar (slightly moist, but not pasty).
7. Butter Cream Icing-.
8. Add a dash of salt to the egg whites and beat for 30 seconds.
9. Place the whites over a double broiler and add sugar 1/2 cup at a time.
10. Gently whip the mixture with a whisk until the egg whites no longer feel grainy when rubbed between your fingertips.
11. Whip mixture on medium high until bowl is cool to the touch.
12. Cut up the cold, but not hard, butter, and slowly add it to the meringue.
13. Mix butter into meringue on medium-high with cake mixer. Keep mixing until you hear a "slapping" sound. This is when the butter cream is ready.
14. Add vanilla.
Title: Chocolate-Peppermint Pattie Cookies
Ingredients:
- 3 flour
- 2/3 baking soda
- 1 salt
- 1/4 unsalted butter
- 1 1/3 sugar
- 2 eggs
- 2 vanilla extract
- 1 milk
- 2
Instructions:
1. In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla, beating until well blended. Reduce speed to low and slowly add flour mixture, then milk.
3. Divide dough into two pieces, cover in plastic wrap, and refrigerate 1 hour (freeze up to 2 weeks).
4. Heat oven to 350°F Grease a cookie sheet.
5. Shape a small piece of dough around each peppermint pattie, completely covering the candy. Please on cookie sheet. Flatten slightly and lightly crimp the edges with a fork.
6. Bake 10-12 minutes. Cook on rack.
Title: Incredible Gluten Free Butter Cookies
Ingredients:
- 1 glutinous-rice flour
- 2/3 cornstarch
- 1 1/3 teff flour
- 1/4 butter
- 1 1/3 salt
- 1/2 xanthan gum
- 200
- 2
- 1/4
- 2
- 4
Instructions:
1. Preheat oven to 350 degrees
2. In a large bowl sift rice flour, corn starch, almond flour and teff.
3. Grind coconut flour TOGETHER with cane sugar until fine, add to flour mixture.
4. Add xanthan gum, salt and vanilla sugar and mix all ingredients well, using a wire whisk.
5. Cut in butter and egg yolks and knead until you have a nice supple dough. At first it may seem the dough won't come together, but don't panick: it will ;-).
6. Shape cookies the way you prefer.
7. If dough is a bit too stiff for using a cookie press add a little cold water (no more than one tbsp at a time!)
8. Place cookies on a greased cookie sheet or silpat leaving 1/2 inch in between.
9. Bake for 15-20 minutes, remove from oven when they start to smell real good and just turned slightly golden.
Title: Butterfly Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 2 1/2 cake flour
- 1 baking powder
- 1/2 salt
- 1 milk
- 1 vanilla extract
- 1 shortening
- 1/2 butter
- 4 1/2 margarine
- 1/8 confectioners' sugar
- 1 salt
- 1 vanilla extract
- 3 -5 milk
Instructions:
1. In a mixing bowl, cream shortening and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each.
3. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Beat in vanilla.
4. Pour into a waxed paper-lined 13-in. x 9-in. x 2-in. baking pan.
5. Bake at 350 for 20-25 minutes or until cake tests done.
6. Cool completely.
7. For frosting, cream shortening and butter until light and fluffy.
8. Gradually beat in 2 cups confectioners' sugar; add salt,extracts and 3 tablespoons milk.
9. Beat in remaining sugar.
10. If necessary,add additional milk, a tablespoon at a time, until frosting reaches desired consistency.
11. Remove 2 cups; set aside.
12. Tint remaining frosting with desired color of food coloring.
13. To make butterfly, cut a 1-in. wide strip of cake from the 9-in. side.
14. Place a toothpick in the center of remaining cake.
15. Using string, divide cake into four triangles, holding string at opposite corners.
16. Depress string slightly into cake to mark cutting line; repeat for remaining corners.
17. Cut cake along cutting lines.
18. Place the 1-in. strip of cake in the center of a 20-in. x 15-in. serving board to be the butterfly body.
19. Frost top and sides of body with desired color of frosting. (I frosted the whole cake white and used coconut that I tinted black for the body and colored glittery sprinkles for the wings.).
20. Place two small triangles next to the body for bottom wings.
21. Place two larger triangles for top wings. Frost sides and tops of wings with desired color of frosting.
22. Smooth frosting with a warm spatula.
23. Decorate edges of cake with white frosting, using a pastry bag and shell tip.
24. Mark circles on wings with the top of a 2-in. plastic cup. (I drew mine -free form - in frosting with a toothpick).
25. Sprinkle jimmies or sprinkles in circles; outline with frosting, using round tip.
26. Cut licorice into four small pieces; push ends into top of body for antennae. (We can't stand black licorice - I used pipe cleaners.).
27. Place candles on the body.
28. Yield: 16-20 servings.
Title: Flourless Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 egg
- 1/2 sugar
Instructions:
1. Mix peanut butter the egg and the 1/2 cup sugar. I mix them with a fork.
2. Roll into balls.
3. I choose not to flatten them with a fork since they flatten out a lot and are very delicate.
4. I cook them 350 for 10-12 minutes. This took me a few tries to figure out since every oven is different you may have to watch them close for the first little while and play around with the temp and time.
Title: Bark-B-Que Dog Bones
Ingredients:
- 2 1/2 whole wheat flour
- 1/2 cornmeal
- 1/2 wheat germ
- 1/2 barbecue sauce
- 2 brown sugar
- 1 honey
- 3 egg
- 1 water
- 1/2
Instructions:
1. Preheat oven to 350*F.; Combine dry ingredients.
2. In a separate bowl, mix honey, oil, egg, water, and barbeque sauce; Add to dry ingredients.
3. Roll dough to 1/4-inch thick, cut with cookie cutter of choice.
4. Place on ungreased cookie sheet and bake for 25 minutes.
5. Cool on wire rack.
6. Store in airtight container.
Title: Raspberry Nut Butter Cake
Ingredients:
- 6 eggs
- 1 butter
- 1 1/2 sugar
- 3/4 vanilla
- 1 dark rum
- 1/4 flour
- 1 baking powder
- 1 walnuts
- 3/4 pecans
- 3/4
Instructions:
1. In a bowl. beat egg whites until stiff. Set aside.
2. In a large bowl, beat butter with sugar until thoroughly creamed.
3. Beat in egg yolks, then jam, vanilla, and rum.
4. In a small bowl, stir together flour and baking powder.
5. Beat into creamed mixture; then stir in nuts.
6. Stir about one-third of egg whites into batter to lighten it and then fold in the rest gently but thoroughly.
7. Turn batter into a greased and floured tube pan.
8. Bake cake in a 350°F oven for 65 to 70 minutes or until it tests done with a toothpick.
9. Transfer to a rack to cool.
Title: Deeply Delicious Banana Cake
Ingredients:
- 524 eggs
- 2 water
- 1/2 instant banana pudding mix
- 106 bananas
- 3 cinnamon
- 1 nonfat milk
- 1 instant banana pudding mix
- 1 1/4
- 106
- 85
Instructions:
1. CAKE - Preheat oven to 350 degrees. Spray baking pan(s) with non-stick spray and line bottom with parchment paper. Combine ingredients for cake in a large bowl and mix well. Pour batter into pan(s), and bake until cake is set (list of pan sizes and corresponding baking time follows). Let cake cool, then frost with banana icing (recipe follows). Once frosted, the cake MUST be kept refrigerated.
2. BAKING PAN SIZES AND BAKING TIME - Two 9 inch round pans (30-35 min.); two 8 inch square pans (30-35 min.); two 8 inch round pans (35-40 min.); one 9x13 inch pan (35-40 min.); 24 cupcakes (20-25 min.).
3. ICING - For best results, chill a large bowl and beaters of mixer in refrigerator for a few minutes. Combine ingredients for icing into the chilled bowl. Beat with mixer on high speed for about 2-3 minutes, or until light and fluffy. Frost cake and refrigerate until ready to serve.
Title: Shannon's Strawberry Cheesecake Parfait
Ingredients:
- 1 sugar free fat free French vanilla pudding and pie filling mix
- 2 skim milk
- 1 fat free cream cheese
- 1 lemon, juice and zest of
- 5 artificial sweetener
- 24 graham crackers
- fresh strawberries
- artificial sweetener
Instructions:
1. Mix the skim milk, cream cheese, and lemon zest and juice together until well combined (no lumps!).
2. Add pudding mix and blend well.
3. Add about 1 tbsp.
4. noncalorie sweetener and mix well, set aside.
5. Sweeten strawberries to taste with sweetener.
6. In 3 parfait glasses (Wal-mart sells some cute plastic ones) start with 1 graham cracker, broken in half.
7. Place about 2 tablespoons of strawberries in each.
8. Cover with 5 tablespoons of pudding mixture.
9. Place 2 graham crackers in each glass, and cover with 2 tablespoons of strawberries, then 5 tablespoons of pudding mixture.
10. Continue until all of the ingredients are used up.
11. Serve immediately.
12. If not serving immediately, use reduced fat Nilla wafers or thin slices of sugar free fat free angel food cake.
Title: Lemon Cookies
Ingredients:
- 175 plain flour
- 1 lemon, zest of
- 110 butter
- 50 sugar
Instructions:
1. Preheat the oven to 350 degrees.
2. Put the flour and lemon zest into a mixing bowl and rub in the soft butter.
3. Add the sugar and bring the whole mixture together to form a stiff dough. Don not add any water, however tempting.
4. Roll out the dough to about 1/2 cm thickness and cut into shapes with a cookie cutter.
5. Place carefully on a baking tray and cook in the oven for 6 to 10 minutes until they are a pale golden color.
6. Remove from the oven and cool on a wire rack.
Title: Peach & Cream Dessert
Ingredients:
- 3/4 flour
- 1 baking powder
- 1/2 salt
- 3 margarine
- 1 egg
- 1 vanilla pudding mix
- 1/2 milk
- 1 cream cheese
- 8 sugar
- 1/2 sugar
- 3 cinnamon
- 1
- 1/2
Instructions:
1. Mix first 7 ingredients and pour into 9 inch square pan.
2. Drain peaches and arrange on top of batter.
3. Save some of the juice.
4. Mix the cream cheese, 1/2 cup sugar and 3 tbls peach juice and pour over the peaches.
5. Sprinkle the top with 1 tbls sugar mixed with 1/2 tsp cinnamon.
6. Bake 35 minutes in 350 degree oven.
Title: Chocolate Chip Rhubarb Cake
Ingredients:
- 1 1/2 brown sugar
- 1/2 shortening
- 1 egg
- 1 vanilla
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 buttermilk
- 1 3/4 fresh rhubarb
- 1/2 chocolate chips
- 1 cinnamon
- 1/2 chocolate chips
- 1/2 brown sugar
- 1/2
Instructions:
1. Cake: Cream together brown sugar and shortening; Add egg and vanilla.
2. Combine flour, baking sode and salt together. Add flour mixture to creamed mixture, alternately with buttermilk or sour cream, beating after each addition. Stir in rhubarb and chocolate chips.
3. Pour into a greased 9 x 13 inch baking dish.
4. Topping: Combine topping ingredients and sprinkle over the cake batter. Bake at 350 degrees F. for 45 minutes.
Title: Magic Apple Cake
Ingredients:
- 1/4 sugar
- 1 eggs
- 1/2 flour
- 2 baking powder
- 1 1/2 ground cinnamon
- 1 salt
- 1 apples
- 1/2 vanilla extract
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Cream together butter and sugar.
3. Add oil and eggs, mix together well.
4. Stir baking powder, cinnamon, and salt into the flour; add to wet mixture.
5. Stir in apples and vanilla extract.
6. Pour into 9 inch square pan.
7. Sprinkle with sugar and/or cinnamon if desired.
8. Bake for 35-40 minutes.
Title: Banana Split Trifle
Ingredients:
- 3 milk
- 5 1/8 vanilla instant pudding mix
- 1 crushed pineapple
- 1 strawberry
- 1 banana
- 8 pecans
- 1 -2
- 1/4
- 12
Instructions:
1. Whisk mild and pudding for 2 minutes in a large bowl. Stir in pineapple.
2. Place half of the angel food cake in a large glass bowl, preferrably a trifle bowl.
3. Spread 1/3 of the pudding mixture on top.
4. Cover with strawberriesHeat fudge topping according to microwave directions on the jar, just until pourable.
5. Pour half of the topping over previous layer.
6. Layer remaining cake cubes on top of the hot fudge layer.
7. Spread another 1/3 of the pudding mixture, top with sliced bananas; cover with remaining 1/3 of pudding mixture.
8. Spread whipped topping over all.
9. Drizzle with hot fudge topping and sprinkle with pecans.
10. Chill until serving. Garnish with strawberries and bananas just before serving.
Title: Debbies Ice Box Cookies
Ingredients:
- 1 1/2 butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 2 vanilla
- 1/2 plain flour
- 4 salt
- 1/2 baking soda
- 1 cream of tartar
- 1 pecans
- 1 1/4 walnuts
Instructions:
1. Cream butter and sugars. Add eggs, vanilla and almond extract. Mix well.
2. Sift together dry ingredients. Add to butter mixture.
3. Stir in pecans or desired nuts.
4. Shape dough in log. Wrap with plastic wrap. Refrigerate for 4-8 hours.
5. Slice into half inch slices or less.
6. Place on ungreased cookie sheet.
7. Bake 375 degrees for 7 minutes.
8. Note: dough may be frozen for up to 3 months. Slice while frozen and bake.
Title: Pudim Molotoff Portuguese Meringue Pudding
Ingredients:
- 8 eggs
- 8 sugar
- 8 water
- 2 butter
- 1/2 cornstarch
- 4
Instructions:
1. Pre-heat oven to 325 degrees.
2. In a metal bowl whip the egg whites on high until this are stiff and form peaks.
3. Add the cornstarch, one tablespoon at a time.
4. Slowly add the 2 tbs of sugar and continue to whip.
5. Place the peaks in a greased bundt pan and bake for approximately 25 minutes or until the peaks are lightly brown.
6. Meanwhile, prepare the topping by boiling the water, 6 tsps sugar and butter until the thick and gooey.
7. Remove from the heat and add the egg yolks.
8. Add the Lemon juice at the end and mix until smooth.
9. Bring to a boil. Add a little water if mixture becomes too thick.
10. Remove the Meringue from the oven, let cool and invert onto a large round plate, with sides.
11. Top with the sweet caramel (lemony) mixture and serve immediately.
Title: Plantains With Crema Espesa (Thick Cream)
Ingredients:
- 2 plantains
- 3 firm bananas
- 1/4 margarine
- 1 butter
- 1/4 brown sugar
- 2 vanilla
- 1 ground cinnamon
- 2 pecans
- buttermilk
Instructions:
1. Peel and bias-slice plantains or bananas into 1/2-inch thick slices (about 2 cups).
2. Melt margarine or butter in a large skillet.
3. Add plantains or bananas to melted margarine or butter.
4. Heat about 5 minutes for plantains (2 minutes for bananas) or just until warm & tender; gently stirring occasionally.
5. Sprinkle with brown sugar. Stir gently until sugar melts.
6. Carefully stir in vanilla & cinnamon.
7. Sprinkle with nuts.
8. Serve immediately with Crema Espesa.
9. Crema Espesa:
10. In a small saucepan heat whipping cream over low heat until warm (90 degreesF to 100 degreesF).
11. Pour the cream into a small bowl; stir in the buttermilk.
12. Cover & let the mixture stand at room temperature for 24 to 30 hours. DO NOT STIR or until the mixture is thickened.
13. Store in a covered container in the refrigerator for up to a week.
14. Stir before serving.