lumicero/recipes-ing2inst huggingface dataset:
Title: Pear and Ginger Upside-Down Cake
Ingredients:
- 2 butter
- 1/2 butter
- 1 1/2 brown sugar
- 3 crystallized ginger
- 1 pear
- 2 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 1/2 ground ginger
- 1 cinnamon
- 1/2 salt
- 1/4 allspice
- 2 eggs
- 3/4 molasses
- 1 1/4 buttermilk
Instructions:
1. First, prepare the pan. Lightly spray a 9-inch springform pan with cooking spray, Line the pan with a 10-inch round of cooking parchment, pressing into the bottom and about 1/2 inch up the sides.
2. Cut 2 tablespoons of butter into about 1/4-inch chunks and drop evenly over the parchment in the pan bottom. Sprinkle evenly with 1/2 cup brown sugar and the crystallized ginger.
3. Peel the pears and cut in half, lengthwise. Then, slicing perpendicular to the cut edge, cut lengthwise into 1/2-inch-thick slices. With a paring knife, cut the core from each slice. Arrange the slices flat, in a single layer, over the sugar mixture in the pan, trimming pieces as needed to fit.
4. In a small bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, salt, and allspice.
5. In another bowl, with an electric mixer on medium-high speed, beat the remaining 1/2 cup butter and 1 cup brown sugar until well blended.
6. Add eggs, one at a time, beating well after each addition. Reduce speed to medium-low and beat in molasses.
7. Preheat the oven to 325 degrees F.
8. Add flour mixture and buttermilk alternately, beating until incorporated, then beat on high speed just until well blended. Pour batter over pears.
9. Bake at 325 degrees F until a toothpick inserted in the center (but not in the fruit) comes out clean, about 1 hour and 35 to 40 minutes (cake center may settle slightly).
10. Let the cake cool in the pan on a wire rack for about 20 minutes.
11. Remove the pan sides. Place a platter over the cake, then, holding the two together, turn both over, so the cake is right-side up. Carefully remove pan bottom and parchment. Serve warm.
Title: Grandma's Sugar Cookies
Ingredients:
- 1 1/2 powdered sugar
- 1 butter
- 1 egg
- 1 vanilla
- 1/2 flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Cream sugar and butter, add egg.
2. Blend dry ingredients and add to sugar mixture.
3. Form two balls and refridgerate atleast 1 hour.
4. Roll out on floured wax paper and cut with cookie cutter.
5. Bake at 375 for 7 minutes.
Title: Easy Girl Scout Thin Mints
Ingredients:
- 1
- 4
- 60
Instructions:
1. Melt mints and morsels in microwave or double boiler.
2. Dip Ritz crackers in chocolate mixture ( I use my little ice tongs to make it easy).
3. Place on wax paper lined cookie sheet.
4. If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies.
5. When sheet is full, refrigerate for 15 minutes.
6. Peel cookies from wax paper (can be used again for next batch).
7. Store in tightly sealed container in the refrigerator. They go fast. I've kept them as long as a week if they were well hidden.
8. The computer wouldn't let me put it in the list of ingredients, but I use Andes Mint Bits found in the baking aisle.
Title: Swiss Meringue Buttercream
Ingredients:
- 2 1/2 sugar
- 10 unsalted butter
- 2 pure vanilla extract
- 2 unsweetened coconut
- 1
Instructions:
1. Put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140F on an instant-read thermometer.
2. Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.
3. Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and coconut if making buttercream for filling. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.
Title: Butter Creme Icing
Ingredients:
- 1/2 hot water
- 3/4 sugar
- 1/8 powdered sugar
- 1 butter
- 1 oleo
- 1/2 salt
- 1/2 vanilla
- 1/4
Instructions:
1. solve hot water and sugar add powdered meringue.
2. beat on high till peaks.
3. add powdered sugar, crisco, butter, oleo,salt, vanilla and almond extract.
4. whip on high for 5 minute and 1 minute on low.
Title: Peanut Butter Icing
Ingredients:
- 1 icing sugar
- 1 vanilla
- 1/4 milk
- 6 -8 peanut butter
Instructions:
1. Mix icing sugar and 1/4 cup of milk.
2. Add vanilla.
3. Mix well until smooth.
4. Add peanut butter.
5. If consistency is stiff, add additional milk accordingly.
Title: Dense Sour Cream Pound Cake
Ingredients:
- 3 flour
- 6 eggs
- 3 sugar
- 1 butter
- 1 sour cream
- 1/4 baking soda
- 1/4 salt
- 1 vanilla
Instructions:
1. Cream butter and sugar til light and fluffy.
2. Add 1 egg at a time, mix well.
3. Mix flour,soda, and salt.
4. Add dry mix to egg mixture a little at a time until blended, don't over beat.
5. Next add sour cream and vanilla, mix well.
6. Pour mixture into a oiled/floured bundt pan.
7. Place pan in a cold oven and heat to 325 degrees.
8. Bake approximately 1 hour and 45 min., be careful to not over-bake.
Title: Southern Lady Cake
Ingredients:
- 18 1/4 sugar
- 1/3 all-purpose flour
- 2 sour cream
- 1 eggs
- 2/3 mandarin oranges
- 1/2 confectioners' sugar
- 4
- 1
- 2
- 1
Instructions:
1. Grease and flour a tube cake pan.
2. Combine the cake mix, sugar and flour in a large bowl.
3. Add the sour cream, the oil and orange extract.
4. Mix at low speed with a mixer.
5. Add the eggs, one at a time.
6. Increase the speed to medium and beat for 2 minutes.
7. Add in the mandarin oranges and mix until all ingredients are well combined.
8. Pour the batter into the prepared pan.
9. Bake at 350°F for 45-50 minutes or until a knife inserted in the cake comes out clean.
10. Let the cake cool in the pan for 15 minutes.
11. Combine the orange juice and confectioners sugar well.
12. Drizzle over the cake.
Title: Homemade Cashew Butter Cookies
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 unsalted cashews
- 2 unsalted butter
- 1/2 dark brown sugar
- 1/2 granulated sugar
- 1/2 egg
- 1 dark rum
- 2 vanilla extract
- 1/2 salted cashews
- 1 rolled oats
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment paper.
3. In a medium bowl, whisk together flour, baking soda and salt, and reserve.
4. In a food processor fitted with a metal blade, combine unsalted cashews and vegetable oil and pulse until mixture forms a thick, smooth paste and reserve.
5. In a large bowl, using an electric mixer on medium speed, beat butter, dark brown sugar and granulated sugar until creamy.
6. Add egg and beat well.
7. Add rum and vanilla extract and beat well.
8. Reduce speed to low and add flour mixture.
9. Add cashew-vegetable oil mixture and beat well.
10. Using a spoon, stir in salted cashews, oats, three-quarters of Heath Milk Chocolate Toffee Bits and macadamia nuts.
11. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
12. Using a fork dipped in water, gently flatten cookies into a criss-cross pattern.
13. Sprinkle 1/4 teaspoon of remaining Heath Chocolate Toffee Bits on top of each cookie and bake 12 to 15 minutes.
14. Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.
Title: Chocolate Pudding
Ingredients:
- 2/3 sugar
- 1/3 cornstarch
- 1/4 butter
- 2 skim milk
- 2 2/3
Instructions:
1. Combine all ingredients in a small saucepan.
2. Heat over low heat, stirring constantly, until mixture boils. Boil gently, stirring constantly, for one minute.
3. Pour into serving dishes and chill until thickened.
Title: Sugar Doughnuts
Ingredients:
- 3 1/2 flour
- 1 baking powder
- 1/4 salt
- 1/4 ground cinnamon
- 3 ground nutmeg
- 2/3 sugar
- 3 unsalted butter
- 3/4 milk
- 6 ground cinnamon
- 1/2
- 1
Instructions:
1. Whisk the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
2. In a large bowl, lightly beat yolks on medium speed. Gradually add sugar, beating until pale and slightly thickened, about 3 minutes. Mix in butter. Add flour mixture alternately with milk, stirring with wooden spoon until combined.
3. On well-floured surface, with floured rolling pin, roll dough into 1/2 inch thickness. Let rest 15 minutes.
4. Meanwhile, heat oil to 365º (a cube of bread will be browned and crisp after 1 minute) in a heavy saucepan over medium-high heat.
5. Cut into doughnuts with 2 3/4-inch round cutter along with a 3/4-inch round cutter for the centers. Gather scraps and re-roll if needed.
6. Coating – place cinnamon-sugar in a small bowl.
7. Carefully slip the doughnuts and the doughnut holes, 3 or 4 at a time into the hot oil. Fry until golden about 2 to 3 minutes per batch. Drain on paper towels, then transfer while still warm to the cinnamon sugar mix, coat all over. Serve warm.
Title: Pompadour Pudding with Chocolate Fluff
Ingredients:
- 1/2 sugar
- 2 flour
- 1/8 salt
- 2 egg
- 1 milk
- 2 vanilla
- 1 powdered sugar
- 1/2 vanilla
- 2 salt
- 1
- 1/2
Instructions:
1. Combine sugar, flour, salt, egg yolks and whole egg.
2. Slowly add small amount of milk and blend; stir this mixture into the remaining milk.
3. Cook in double boiler until thick; cool.
4. Add vanilla, blend well, and pour into serving dish.
5. Chill at least 1 hour.
6. Chocolate Fluff: Gradually add powdered sugar to egg whites and beat until sugar is dissolved.
7. Slowly add melted chocolate, vanilla and salt; blend well.
8. Chill for at least an hour, then spoon over chilled pudding before serving.
Title: Lemon Sponge Pudding
Ingredients:
- 8 sugar
- 3 sugar
- 3 flour
- 5 fresh lemon juice
- 3 unsalted butter
- 1 1/2 lemon zest
- 5 eggs
- 17 buttermilk
Instructions:
1. Mix 8oz of sugar with the flour in a large mixing bowl. Beat the lemon juice, melted butter, lemon zest and egg yolks with a whisk in a medium size mixing bowl. Combine this mixture with the sugar/flour mixture and whisk until well combined. Stir in the buttermilk.
2. Beat the egg whites in a mixer until stiff peaks are formed. Add the remaining 3 oz of sugar, gradually. Beat until stiff peaks are formed. Fold half of the egg whites into the mixture with a whisk to combine the two thoroughly. DO NOT BEAT. Fold in the remaining whites with a rubber spatula.
3. Ladle the mixture into 8 6oz buttered ramekins or custard cups and fill to the top. Bake in a water bath in a 2" deep pan for 45-60 minute Check after 20 min and rotate the pan in the oven to insure even baking.
4. The puddings are done when the when the top is lightly browned and puffy. Remove the puddings from the water bath and allow to cool before serving. They will collapse a bit during cooling. Dust with powdered sugar and serve.
Title: Cappuccino Pudding Frosting
Ingredients:
- 1/2 milk
- 1/2 vanilla instant pudding mix
- 1 heavy cream
- 1
Instructions:
1. pour the coffee and milk into a bowl. add the pudding mix and whisk for 2 minutes.
2. gently fold in the whipped cream.
3. frost your baked goods!
4. *this frosting is very creamy and smooth; you can even spread it with a spoon.*.
Title: No Bake Cookies
Ingredients:
- 2 sugar
- 1/4 milk
- 1/2 butter
- 1/2 peanut butter
- 1/2 vanilla
- 1/3 quick oatmeal
- 1
- 3
Instructions:
1. Cream sugar, cocoa, milk, and butter together.
2. Bring to a boil.
3. Boil for 1 minute.
4. Put other ingredients in a bowl beforehand and have ready to pour syrup over.
5. Pour syrup in bowl.
6. Add coconut if desired.
7. Mix well and drop on well-greased wax paper.
Title: Strawberry Pudding
Ingredients:
- 1/3 minute tapioca
- 1/3 sugar
- 2 milk
- 1 butter
- 1 frozen sliced strawberries in syrup
Instructions:
1. Combine tapicoa and sugar in saucepan.
2. Add milk and butter.
3. Let stand 5 minutes.
4. Bring to a full boil, stirring constantly.
5. Remove from heat and cool 20 minutes.
6. Gently stir in strawberries; serve warm.
Title: Orange Blossom Crème Brulée/ Creme Brulee
Ingredients:
- 2 heavy cream
- 5 granulated sugar
- 1/3 vanilla extract
- 1 orange zest
- 1 brown sugar
- 1/4
- 1/2
Instructions:
1. Preheat oven to 325 °F. (~160 °C).
2. In a large bowl, whisk together egg yolks and sugar until thick and light in color. Add the cream, vanilla, and orange blossom water and continue to whisk until well blended.
3. Divide the mixture among 4 ramekins or custard cups. Place in a water-bath (a large shallow pan of hot water, which surrounds the ramekins with gentle heat while baking and will prevent overheating and/or curdling.}.
4. Bake for 40 min or until it sets around the edges and stays loose in the center. (The center should jiggle when the pan is tapped) Remove from the oven and leave in the water bath until cooled. Remove the cups from the water bath and chill for at least 2 hours and up to 3 days.
5. Sprinkle about 2 teaspoons of brown sugar over each crème brulée. Using a small hand held torch, burn the sugar until it caramelizes. Re-chill for a few minutes before serving.
6. Serves 4.
Title: Blueberry-Yogurt Streusel Layered Cake
Ingredients:
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 1 1/4 flour
- 1 baking powder
- 1/4 salt
- 1 lemon zest
- 1/2 plain yogurt
- 1 1/2 blueberries
- 1 light brown sugar
- 2 cinnamon
- 1 nutmeg
- 1 1/2 walnuts
- 3 butter
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease an 8 x 8-inch baking dish.
4. In a small bowl mix together brown sugar, cinnamon and nutmeg until combined; set aside.
5. In a large bowl using an electric mixer on medium speed beat butter with sugar for about 3 minutes.
6. Beat in eggs and vanilla until combined.
7. in a medium bowl mix together flour with baking powder, salt and lemon zest; add to the creamed mixture along with the yogurt mixing on low speed or with a wooden spoon just until combined.
8. Mix in blueberries until just combined.
9. Pour HALF of the cake batter into prepared baking dish, then sprinkle with HALF of the streusel mixture.
10. Pour the remaining HALF of the cake batter over streusel.
11. In a bowl mix the remaining HALF of streusel mixture with 3 tablespoons soft butter then sprinkle over the cake batter.
12. Bake for about 40-45 minutes or until cake tests done.
Title: Aloo Halwa
Ingredients:
- 4 potatoes
- 2 milk
- 3/4 sugar
- 1/2 ghee
- 1 saffron
- 1 cashew nuts
- 1 cardamom powder
Instructions:
1. Peel and grate potatoes.
2. Boil in milk till tender and thick.
3. Mash well.
4. Add sugar cook on a slow fire.
5. Add ghee, cashewnuts, cardamom and saffron, blend well.
6. When it begins to leave the pan remove from fire.
7. Transfer it to a greased tray.
Title: Tortilla Desserts Cups
Ingredients:
- 3 butter
- 3 sugar
- 1 cinnamon
- 6 flour tortillas
- 1 cream cheese
- 1 Cool Whip
- 1/2 sugar
- 1 lime, zest of
- 1
Instructions:
1. Melt butter in a small microwavable bowl.
2. Mix sugar and cinnamon in another bowl.
3. Brush both sides of tortillas with melted butter and sprinkle with sugar mixture.
4. Gently press tortillas into 6 custard cups to form cups, microwave 3 cups at a time on HIGH for 45 seconds.
5. Let cool 5 minutes before removing from cups.
6. Cups should be firm before removing from cup.
7. Beat cream cheese, Cool Whip and sugar until blended.
8. Stir in lime zest.
9. Assemble by filling tortilla cups with filling and top with assorted fresh fruit.
Title: Pecan Balls
Ingredients:
- 1 pecans
- 2 1/2 flour
- 1 butter
- 1 vanilla
- 1 powdered sugar
- 4 powdered sugar
Instructions:
1. Cream butter.
2. Add flour, sugar, nuts and flavorings.
3. Shape into balls.
4. Bake on ungreased cookie sheet.
5. Bake at 325° for 20 to 25 minutes.
6. While still warm, roll in powdered sugar.
Title: Great American Cookie Pecan Cookies
Ingredients:
- 1/2 shortening
- 1 1/3 light brown sugar
- 2 eggs
- 1 vanilla
- 1 1/2 self rising flour
- 1 pecans
- 1 1/2
Instructions:
1. Cream together shortening, sugar, eggs and vanilla.
2. Add dry ingredients and mix well. Roll into 2 inch balls.
3. Bake at 350 degrees F for 9-11 minutes. Cool on wire rack.
Title: Red Bean Paste
Ingredients:
- 1 1/4 adzuki beans
- 2 sugar
- 1/2
Instructions:
1. Cover beans in cold water and soak uncovered, overnight.
2. Drain, transfer back to the pot and cover in 5 cups of cold water. Bring to a boil and simmer for about 1 hour and 15 minutes.
3. Drain and puree with a hand blender or in a food processor.
4. Press through a metal sieve. Note: This is time consuming work. The pureed beans become a thick paste and it takes some time to press through the sieve, clean off the underside, continue pressing until most of the bean puree passes through and the skins are left behind.
5. Heat oil in a medium saucepan over medium-high heat. Add pureed beans and sugar. Stir with a wooden spoon for about 3-5 minutes. Transfer to a bowl, cover with plastic wrap, and allow to cool.
6. After the paste has cooled, scoop out 1/2" balls. Cover loosely with plastic wrap so they won’t dry out.
Title: Warm White Chocolate Cookie Bits
Ingredients:
- 2 1/2 Robin Hood all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 white chocolate chips
- 1/2 pecans
Instructions:
1. Combine flour, baking powder, baking soda and salt. Stir well to blend.
2. Cream butter, sugars, egg, and vanilla thoroughly. Add flour mixture and beat until combined. Add chocolate chips and pecans.
3. Shape dough into 4 rolls about 1 1/2 inches in diameter. Wrap in waxed paper and freeze in plastic freezer bag or airtight container.
4. Remove desired amount of cookie dough from freezer and allow it to sit at room temperature for at least 15 minutes for easier slicing.
5. Preheat oven to 350°F Line a baking sheet with parchment paper.
6. Slice dough into 1/2-inch slices. Cut each slice into quarters. Place dough onto prepared baking sheet.
7. Bake in preheated oven 10 minutes. Serve warm or at room temperature.
Title: Low Carb Raw Coconut Brownie Balls
Ingredients:
- 1 1/2 walnuts
- 1/2 unsweetened coconut
- 1/4 cocoa powder
- 1/4 coconut oil
- 1/2 unsweetened coconut
- 12 salt
- 1/4
- 1
Instructions:
1. First, toast your coconut in a 350 degree oven, stirring often. Remove when your coconut is golden brown & then cool.
2. Put walnuts in a food processor & process on low until they are pulverized & resemble coarse sand.
3. Add the next five ingredients & process until completely blended & the mixture clumps together.
4. Using a one inch scoop or two tablespoons, portion mixture onto a cookie sheet in 14 balls. Refrigerate until firm, about an hour.
5. If desired, roll ball in hands to make more symmetrical. Put remaining 1/4 cup coconut, packet of Truvia & tiny pinch of salt in ziplock bag, shaking to combine.
6. Put all 14 balls in the ziplock bag at once and shake to evenly distribute coconut coating.
7. Store these raw coconut brownie balls covered in the refrigerator.
Title: Crème Brulee With Pama
Ingredients:
- 2 heavy cream
- 5 sugar
- 1/2 vanilla bean
- 1 salt
- 4
- 2
Instructions:
1. Preheat oven to 275 degrees.
2. In a small pan, bring cream, 2 tablespoons sugar, vanilla bean, and salt just to a boil over medium heat.
3. Remove from heat and set aside to cool.
4. Scrape seeds from vanilla into cream then discard vanilla pod.
5. In another bowl, whisk egg yolks with 1 tablespoon sugar until sugar dissolves.
6. Slowly whisk in cooled cream (if it is not cool, yolks will scramble), then strain through a fine sieve.
7. Add 2 teaspoons PAMA.
8. Divide custard between 4 shallow baking dishes, no more than 1 inches deep.
9. Place dishes in a baking pan, then place pan in oven.
10. Pour enough cold water into pan to come about halfway up sides of dishes.
11. Bake until custard set, 30 to 35 minute
12. Cover cooled custards with plastic wrap.
13. Chill in refrigerator for at least 4 hours or overnight.
14. Before serving, sprinkle 1 ½ teaspoon sugar on each custard and use a kitchen blowtorch to caramelize tops, holding torch at an angle (flame should barely touch surface) to brown sugar.
15. You can also brown the sugar in a preheated broiler, taking care to turn the gratin dishes to avoid hot spots.
Title: Three-Milk Cake (Pastel De Tres Leches)
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 4 eggs
- 1 1/2 sugar
- 1/2 milk
- 1 fresh strawberries
- 1 mint leaf
- 2 evaporated milk
- 1 sweetened condensed milk
- 1 milk
- 1/2 sour cream
- 3 sugar
- water
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 13-by-9-by-2-inch baking pan.
3. Sift flour with baking powder.
4. In large bowl with clean beaters, beat egg whites until frothy.
5. Add sugar gradually, beating to form stiff peaks.
6. Add yolks, 1 at a time.
7. Slowly add flour and milk.
8. Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack.
9. Prepare Topping.
10. Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.
11. Prepare Meringue and refrigerate.
12. Before serving, cut cake into squares and spread Meringue over each.
13. Garnish as desired with fresh berries and mint leaves.
14. Topping-------------------------H‘ .
15. Combine milks and sour cream (do not beat).
16. Use as directed.
17. Heat water in a saucepan. Add sugar and turn off heat.
18. Let sit until sugar is dissolved.
19. In clean electric mixer bowl with clean beaters, beat egg whites.
20. Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks.
21. Store in refrigerator.
22. This can be served immediately but is best made 24 hours ahead and chilled.
23. The meringue will keep, covered, 2 days in the refrigerator.
Title: Instant Tiramisu
Ingredients:
- 1 part-skim ricotta cheese
- 3/4 reduced-fat cream cheese
- 1/2 Splenda sugar substitute
- 24 ladyfingers
- 1/2 Kahlua
- 1
Instructions:
1. Combine the first three ingredients in a food processor; process until smooth.
2. Spilt the lady fingers in half lengthwise.
3. Arrange 24 halves in a single layer in an 11x7-inch baking dish.
4. Drizzle half of the Kahlua, and let stand for 5 minutes.
5. Spread half the cheese mixture evenly over ladyfingers.
6. Repeat the procedure with the remaining ladyfingers and Kahlua, and cheese mixture.
7. Sprinkle with cocoa.
Title: Carrot Cake Deluxe With Orange Icing
Ingredients:
- 2 light brown sugar
- 1 salt
- 4 eggs
- 2 cinnamon
- 1 1/2 carrots
- 3 all-purpose flour
- 2 baking soda
- 2 light brown sugar
- 1/2 powdered sugar
- 1/2
- 1 1/2
- 3
Instructions:
1. Preheat oven to 350.
2. In a large mixing bowl, combine sugar, salt, eggs, cinnamon, oil and carrots.
3. Beat at medium speed for 2 minutes.
4. Blend in flour, baking soda and nuts; mixing well.
5. Pour into agreased and floured 10 inch bundt or tube pan.
6. Bake for 45 minutes or until toothpick inserted comes out clean.
7. Let rest for 10 minutes, turn onto rack to cool.
8. Orange Icing:
9. In a small bowl, combine ingredients; mix well.
10. Drizzle with icing, decorate with apricots and coconut if desired.
Title: Latte Flan
Ingredients:
- 3/4 sugar
- 1/4 water
- 3 2% low-fat milk
- 2 Kahlua
- 3 eggs
- 2
Instructions:
1. Preheat oven to 350 degrees F. Combine 1/2 cup sugar and water in a small, heavy saucepan, and cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 10 minutes or until golden; stir constantly. Immediately pour into 6 (6-oz) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups.
2. Combine milk and espresso in a medium saucepan over medium heat; cook 5 minutes or until espresso dissolves (do not boil). Remove from heat; stir in 1/4 cup sugar and Kahlua.
3. Combine eggs and egg whites in a large bowl; stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly. Divide mixture evenly among prepared custard cups. Place cups in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 30 minutes or until a knife inserted in center comes out clean. Remove cups from pan; cool completely on a wire rack. cover and chill at least 8 hours.
4. Loosen edges of custard with a knife or rubber spatula. Place a dessert plate upside down, on top of each cup, and invert custards onto plates. Drizzle any remaining syrup over custards.