lumicero/recipes-ing2inst huggingface dataset:
Title: Custard (Vanilla) Slice
Ingredients:
- 2 puff pastry
- 1 sugar
- 1 milk
- 4 vanilla
- 2
Instructions:
1. Place piece greaseproof paper onto a flat biscuit tray and spray with cooking spray. Put a sheet of puff pastry on tray and pierce all over with a fork, but don't go all the way through pastry.
2. Put in oven about 200°C until puffed up and golden.
3. Let cool for a few minutes and gently push pastry down (I use a teatowel so my hands don't get burned) so it's flat. Take it off baking tray and remove paper.
4. Put pastry into a square dish that has been greased and lined with greaseproof paper. If pastry too big trim the sides a little. It should be a snug fit.
5. Bake second sheet of pastry, remove the paper and set pastry to one side until custard is done.
6. For the custard, put the sugar and custard powder into a large saucepan and mix together with a wire whisk.
7. Add the milk and mix to combine well.
8. Put saucepan on stovetop and heat on medium high until mixture begins to thicken, then lower the heat until mixture is very thick and hard to stir. I find using the wire whisk until mix begins to thicken prevents lumps, then use a spoon to stir it.
9. Add vanilla and mix well then pour into prepared dish.
10. Smooth top so it's even and put 2nd pastry sheet on top.
11. The icing amount depends on how thick a layer you want it, but I usually melt about 1 tablespoon of butter with 1 teaspoon boiling water. Then I add icing sugar, passionfruit pulp and a bit of water or lemon juice until it's the right consistency and amount--you don't want it too runny.
12. Pour the icing on top and put in fridge for a few hours or overnight.
13. Cut into squares and enjoy!
Title: Rum Raisin Bananas with Chocolate Cream
Ingredients:
- 1 raisins
- 1 rum
- 2 bananas
- 2 lemon juice
- 1 honey
- 2 heavy cream
- 1 cream of tartar
- 1/2 bittersweet chocolate
- 1 1/2 walnuts
- 1
Instructions:
1. Combine raisins and rum and let soak 15 minutes.
2. Slice bananas and arrange on 4 desert plates.
3. Stir together orange and lemon with honey and drizzle over bananas.
4. Beat cream and cream of tartar until stiff and fold in chocolate.
5. Sprinkle raisins and nuts over bananas, top with whipped cream and serve.
Title: No-Bake Mocha Treats
Ingredients:
- 1 powdered sugar
- 3 pecans
- 2 walnuts
- 2 instant coffee
- 1 hot water
- 1 sweetened condensed milk
- 1 vanilla
- powdered sugar
Instructions:
1. Sift together the cocoa and sugar.
2. Stir in the nuts.
3. Dissolve the coffee in the water and stir into the milk.
4. Stir into the sugar mixture along with the vanilla.
5. Mix well.
6. Roll into small balls.
7. Roll the balls into reserved, sifted powdered sugar to coat.
8. Place on wax paper lined tray and chill for 1 hour.
9. Transfer to a covered container and keep chilled until ready to serve.
Title: Delicious Apple Strudel
Ingredients:
- 1/2 puff pastry sheet
- 1 egg
- 1 water
- 2 granulated sugar
- 1 all-purpose flour
- 1/4 ground cinnamon
- 2 granny smith apples
- 2 raisins
- confectioners' sugar
Instructions:
1. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375°F Lightly grease a baking sheet. Beat the egg and water in a small bowl with a fork.
2. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat. (make sure to toss well so that the apples are evenly coated).
3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1-inch of the edges. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down on the baking sheet. Brush the pastry with the egg mixture. Cut several 2-inch-long slits 2 inches apart on the top.
4. Bake for 35 minutes or until the pastry is golden. Cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners' sugar, if desired.
Title: Apricot Balls
Ingredients:
- 200 icing sugar
- 1/2 coconut
- 1/4 chocolate
- 1/2
- 1
- 1/2
Instructions:
1. Put apricots, orange juice and citric acid into a saucepan. Cover and bring to the boil. Reduce heat and simmer for 10 minutes. Leave to cool.
2. Puree apricot mixture in a food processor or blender. Transfer to a bowl.
3. Add icing sugar, coconut and biscuit crumbs. Mix well.
4. Measure tablespoons of mixture and roll into balls.
5. Dip in melted chocolate. Chill until set.
Title: Layered Fresh Fruit Dessert
Ingredients:
- 1 1/4 milk
- 1 sour cream
- 3 1/2 instant banana pudding mix
- 8 fresh pineapple
- 1 green grape
- 1 strawberry
- 1 fresh blueberries
- 1
Instructions:
1. Mix milk with sour cream.
2. Add in pudding. Mix well.
3. Stir in crushed pineapple with juice included. Set aside.
4. Cut pineapple into 1 1/2 inch pieces.
5. Slice strawberries in half.
6. Layer fruit in large glass bowl in order given. On bottom.
7. fresh pineapple, 2nd green grapes, 3rd strawberries, top with blueberries saving a few for garnish.
8. Pour pudding over the top of fruit , taking care that on the sides you drissle it spaced apart, so the fruit still shows from outside of the bowl.
9. Garnish with a few blueberries.
10. Cover and refrigerate till serving.
Title: Non-Dairy Simple Chocolate Mousse
Ingredients:
- 3/4 margarine
- 1 sugar
- 1/2 eggs
- 4 graham cracker crust
- 8
- 1
Instructions:
1. Beat together margarine, sugar, cocoa, and eggs for about 2 minutes until mixture becomes a little separated. (i use an electric whisk).
2. Add each egg one at a time to the mixture - beat after each egg.
3. add vanilla.
4. Beat for about 5 minutes until the mousse gets lighter (it starts off very dark, you will be able to see the difference).
5. As you mix, make sure to scrape sides so everything mixes well.
6. Pour into graham cracker crust and freeze.
7. When frozen (I usually do this the next day) whip up the Rich Whip and spread over frozen mousse.
8. Re-Freeze until ready to serve.
Title: Tiramisu Treasures
Ingredients:
- 1 mascarpone cheese
- 1/4 confectioners' sugar
- 2 bittersweet chocolate
- 2 heavy cream
- 3/4
- 2
Instructions:
1. In bowl, combine mascarpone cheese, confectioners' sugar and coffee-flavored liqueur; chill 5 minutes.
2. Place cheese mixture in piping bag fitted with round tip.
3. Meanwhile, placed chopped chocolate in bowl.
4. In saucepot over medium-high heat, bring heavy cream to a boil.
5. Pour over chocolate; let sit 3 minutes.
6. Stir until smooth.
7. Place 6 cakes on rack set over jelly-roll pan.
8. Pipe cheese mixture on sponge cakes.
9. Top with remaining sponge cakes.
10. Pour chocolate over cakes to coat.
11. Chill 10 minutes.
Title: Pound Cake
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 5 eggs
- 1 unsalted butter
- 1 vanilla extract
- 1
Instructions:
1. Cream the unsalted butter with the sugar well.
2. Then, add the eggs one at a time.
3. Mix in the vanilla, almond, and lemon extracts.
4. Now, carefully fold in the flour.
5. Pour into a well- buttered bundt pan.
6. Bake on 300 degrees for 1 hour.
Title: Cockeyed Cake
Ingredients:
- 1 1/2 flour
- 3 baking soda
- 1 sugar
- 1 salt
- 1/2 vinegar
- 5 vanilla
- 1 water
- 1
Instructions:
1. Put flour in sifter (ok its an old recipe so I know most of us don't own one any more. Any bowl will do or I just place right in pan) Add cocoa, baking soda, sugar and salt.
2. Sift into greased 9x9x2" pan.
3. Make 3 holes in the mixture.
4. Pour oil in one, vinegar in the next and vanilla in the last.
5. Pour cold water over all.
6. Beat until nearly smooth and no flour shows.
7. Bake at 350 degrees for 30 minutes.
Title: Green Tea Truffles
Ingredients:
- 220 dark cooking chocolate
- 3/4 cocoa powder
- 4
- 1/4
Instructions:
1. Place chocolate in a medium bowl.
2. In a small saucepan, bring cream to a simmer over medium heat.
3. Remove from heat and add teabags and allow to steep for 5 minutes.
4. Remove and gently squeeze the teabags over the cream to extract extra flavor. Discard.
5. Return the cream to a simmer and then pour over chocolate. Stir to combine.
6. Put bowl in freezer and chill until set, about 10 minutes, stirring every 2 minutes.
7. When mixture hardens, scoop out 2 teaspoons and roll in palms to form a 1-inch ball.
8. Repeat with remaining mixture.
9. Place cocoa in shallow dish. Roll balls in cocoa to coat. Shake off excess.
10. Serve.
Title: White Chocolate Mousse Cake
Ingredients:
- 2 ladyfingers
- 3/4 milk
- 30 marshmallows
- 6 heavy whipping cream
- 1 strawberry
- 1 frozen sliced strawberries
- 2 cornstarch
- 1/2 light corn syrup
- 1 fresh lemon juice
Instructions:
1. Line bottom and sides of a 9 inch springform pan with ladyfingers; set aside.
2. In a heavy saucepan, combine milk, marshmallows, and chocolate. Cook over low heat, stirring constantly, until smooth. Remove from heat. Cool for 20 minutes.
3. Beat cream at high speed with an electric mixer until soft peaks form. Gently fold into cooled chocolate mixture.
4. Pour chocolate mixture into prepared pan. Cover and chill for at least 4 hours.
5. Serve with Strawberry Sauce.
6. Garnish with chocolate-dipped strawberries, if desired.
Title: Shir-Berenj (Rice Pudding)
Ingredients:
- 2 rice
- 3 milk
- 1 water
- 1/2 rose water
- 1/2 heavy cream
- sugar
Instructions:
1. Measure rice into a saucepan, rinse it, and drain off the water.
2. Add water and milk to rice and cook, covered, over low heat for about 20 minutes, until rice is soft.
3. Add the rose water and cook for another minute or so.
4. Add the cream. Serve topped with sugar or jam.
Title: Chocolate Chunk/White Chocolate Chip Cookies
Ingredients:
- 3/4 brown sugar
- 3/4 butter
- 2 margarine
- 1 eggs
- 2 1/2 vanilla extract
- 1 flour
- 6 baking soda
- 5 walnuts
- 1/4
Instructions:
1. Preheat oven to 375-400 degrees.
2. Soften brown sugar and butter in microwave for 1 minute on high.
3. Cool the mixture.
4. Add eggs and vanilla.
5. Mix well.
6. Add flour and baking soda to sugar/egg mixture.
7. When well mixed, add chocolate chunks, vanilla chips, and walnuts.
8. Place by well rounded teaspoonfuls on ungreased insulated cookie sheet.
9. Bake for 10-12 minutes or until slightly brown on top.
10. NOTE: As the reviewer discovered, it is important to cool the butter/sugar mixture prior to adding the eggs. I have added that in the instruction and I thank her for her input. : ).
Title: Caramel Creme Sandwich Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1 flour
- 2 1/4 butter
- 3 powdered sugar
- 2 1/4 vanilla
- 1/2 evaporated milk
- 4 -5
Instructions:
1. Preheat oven to 325°.
2. Cream 1 cup butter, then slowly add brown sugar and cream well.
3. Blend in egg yolk, then stir in flour.
4. Continue stirring until a ball of dough forms.
5. Chill dough for easier handling.
6. Shape dough into balls the size of large marbles.
7. Flatten each ball of dough to about 1/8" thickness using palm of hand.
8. Mark each cookie by pressing with a fork.
9. Bake for 8-10 minutes or until lightly browned.
10. While cookies are baking, slightly brown 3 tablespoons of butter in a saucepan.
11. Remove saucepan from heat and blend in powdered sugar.
12. Gradually add vanilla and evaporated milk, stirring until a spreading consistency is achieved.
13. Spread filling on one cookie, then top with a second cookie.
14. Pour a tall glass of cold milk and enjoy the cookies.
Title: Easy Halloween Worm Cupcakes
Ingredients:
- 1
- 3
- 1
Instructions:
1. Preheat oven according to cake mix package directions.
2. Grease and flour a 12-cup cupcake pan.
3. Prepare cake mix according to package directions.
4. Pour batter into cupcake pans and bake as directed on cake mix box.
5. Let cupcakes cool thoroughly before frosting.
6. Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top.
7. Cut gummy worms in half (as many as you like).
8. Put icing onto cut end of the worms and stick to the top of cupcakes.
9. You can use as few or as many as will fit on each cupcake.
10. Let icing set for 10 minutes and then enjoy.
Title: Smarties Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 vanilla
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 1/2
Instructions:
1. Cream shortening, sugar, eggs and vanilla well.
2. Sift together flour, soda and salt.
3. Add dry ingredients to creamed mixture.
4. Mix well.
5. Stir in Smarties.
6. Drop by teaspoon fulls on ungreased baking sheet.
7. Bake at 375F for 10-12 minutes.
Title: Mexican Flan
Ingredients:
- 1 1/2 sugar
- 4 eggs
- 1 sweetened condensed milk
- 1 water
- 1 vanilla
Instructions:
1. Caramelize sugar by pouring into a heavy saucepan and stirring continuously with a WOODEN spoon over a low flame until sugar melts and turns golden brown.
2. Pour sugar immediately into a 1-quart casserole, coating the bottom and sides evenly (accomplished by holding casserole dish in your hands and carefully tilting to coat sides). **BE CAREFUL WITH POURING OF HOT SUGAR AS IT CAN CAUSE SEVERE BURNS!
3. Allow sugar to cool.
4. Prepare custard by beating eggs, adding milk and vanilla; mix well.
5. Pour into casserole and set casserole into larger pan containing 1-inch of hot water.
6. Bake at 350°F for 1-1 1/2 hours or until knife inserted comes out clean. It should be golden brown on top.
7. To serve: Loosen around sides with a spatula and turn onto a serving dish.
8. Chill and serve with the sauce created from the casserole dish.
Title: Fried Bananas With Clover Honey
Ingredients:
- 4 bananas
- 16 light brown sugar
- 4 honey
- 3
- 1/2
Instructions:
1. Peel and slice the bananas lengthwise then crosswise to yield 16 banana quarters.
2. Discard skins. Flatten out one spring roll wrapper and spread it with the brown sugar or tamarind paste.
3. Fold one banana quarter in the wrapper and use the egg white as a glue to seal your package.
4. Using peanut oil, deep fry the wrapped bananas at 350 degrees until they turn a golden brown and become a bit crunchy.
5. Drain thoroughly and serve with a sprig of mint and covered with double-virgin clover honey on mango or vanilla ice-cream.
Title: Flourless Chocolate Cake
Ingredients:
- 1 1/2 bittersweet chocolate
- 6 unsalted butter
- 1/2 sugar
- 6
Instructions:
1. Preheat oven to 275 degrees. Butter a 9 inch springform pan well.
2. Place butter and chocolate into a large glass bowl and microwave for 30 second increments, stirring well until after each increment until completely melted. Allow to cool slighly. Whisk in the eggs yolks well.
3. In another bowl, add the egg white and mix with a hand mixer until soft peaks form, about 3-5minutes.Gradually add the sugar and beat until soft and fluffy.
4. Mix in 1/4 of the egg white mixture to the chocolate mixture and stir well.
5. Gently fold in the rest of egg whites until mixed well.
6. Pour into springform pan, smoothing out the top. Bake at 45 to 50 minutes.
7. Allow to cool completely. Dust with Confectioners sugar and maybe some berries on top!
Title: Cherry Cobbler Dessert
Ingredients:
- 1 cherries
- 1/2 sugar
- 1/8 salt
- 4 cornstarch
- 2 butter
- 1/8 Bisquick baking mix
- 1 1/2 milk
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. Grease a 9" square Pan.
3. Drain Cherries, Save juice.
4. In a sauce pan over medium heat, combine sugar, salt & cornstarch, mix together.
5. Slowly add the cherry juice.
6. Cook, stirring constsntly, until clear & thickened.
7. Remove from heat & add butter & almond extract.
8. Mix Bisquik & milk to make dough.
9. Place Cherries in sq. pan & spoon dough on top.
10. Pour sauce over all.
11. Bake for 25 minutes.
Title: Egg Yolk Paint
Ingredients:
- 1 water
- 1/4
Instructions:
1. Prepare one recipe of egg yolk for every 2 colours desired.
2. Combine egg yolk and water and mix well.
3. Divide into 2 custard dishes or paper cups.
4. Stir in food colouring.
5. Keep tightly covered until ready to be used.
6. If paint thickens, add a few drops of water.
Title: Nanna's Christmas Cake
Ingredients:
- 250 butter
- 250 sultanas
- 125 plain flour
- 375 baking powder
- 2 1/2 eggs
- 1/2 brandy
- 6 sherry wine
- 1 brown sugar
- 1/4 raisins
- 250 bicarbonate of soda
- 250 nutmeg
- 125 orange, juice and zest of
- 1/2 salt
- 1
Instructions:
1. On the first day.
2. Finely chop fruit and soak overnight in the alcohol,parisenne essence, orange juice and rind.
3. On the second day.
4. Pre heat oven to 160 degrees celsius.
5. Cream butter and sugar.
6. Add eggs one at a time, mix well and set aside.
7. Sift flour, bicarbonate soda, nutmeg, baking powder and mix through the fruit mixture.
8. Add the almonds and creamed mixture.
9. Line a 20cm x 7cm square tin with two layers of brown paper, one layer being greaseproof paper.
10. Bake at 160 degrees celsius for 30 minutes, then reduce the oven to 120 degrees celsius and cook for a further 150 minutes or until a skewer comes out clean.
11. Let cake cool in tin and then remove from tin and place on a cooling rack.
Title: Bisquick Fruit Cobbler
Ingredients:
- 29 cornstarch
- 1 cold water
- 2 Bisquick
- 2 milk
- 1/2 butter
- 1/4 margarine
- 2 sugar
Instructions:
1. Preheat oven to 400 degrees F. In a large saucepan add can of undrained fruit and heat thru. Blend together cornstarch and water in a small bowl, mix until blended. Add mixture to fruit and boil for 1 minute. Pour thickened fruit mixture into a 2 quart baking dish and dot with butter. Set aside.
2. Add Bisquick, milk, melted butter, and sugar if using, into a bowl. Stir with fork until mixture is well combined. Drop by spoonfuls over fruit. Bake for approximately 20 minutes or until shortcake is golden brown.
3. Serve hot or cold.
Title: Uncle Bob's Fresh Apple Cake - Paula Deen
Ingredients:
- 1 confectioners' sugar
- 2 honey
- 2 milk
- 3 granny smith apples
- 1 walnuts
- 2 vanilla extract
- 2 cinnamon
- 1 nutmeg
- 1/2 allspice
- 3 all-purpose flour
- 1 baking soda
- 1 salt
- 1 1/2 sugar
- 1 unsalted butter
- 4 eggs
- 3
Instructions:
1. Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
2. Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
3. In a bowl, mix together the apples, walnuts, vanilla, and spices.
4. In a separate bowl, sift together the flour, baking soda, and salt.
5. Using an electric mixer beat the sugar, oil, butter and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
6. Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
7. Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
8. Drizzle the apple cake with some of the honey glaze, serve and enjoy!
Title: Chocolate and Coffee Custard
Ingredients:
- 1 bittersweet chocolate
- 1/3 homogenized milk
- 1 white sugar
- 2 1/2 brown sugar
- 2 1/2 eggs
- 3 salt
- 1
- 1/8
Instructions:
1. Combine and scald all ingredients except for the eggs.
2. Slowly pour the mixture over the beaten eggs.
3. Beat until well blended.
4. To bake the custard, pour the batter into a baking dish or individual molds.
5. Place them in a pan of hot water in a moderate oven at 325° for 45 minutes or until custard is set.
6. To test, the custard, insert a knife or spoon. If the custard doesn't stick, it is ready.
7. Serve chilled with whipped cream or a sprinkle of powdered sugar and ground nuts.
Title: Secret Recipe Light Chocolate Mousse
Ingredients:
- 1 butter
- 1 1/4 sugar
- 8 chocolate
- 4 eggs
- 3 heavy cream
- 1
Instructions:
1. In a large bowl, beat butter and sugar until creamy.
2. Add 3/4 of the melted chocolate and stir.
3. Add eggs, one at a time, beating for 5 minutes in between each egg.
4. Fold in whipped topping, whipped heavy cream, and remaining chocolate.
5. The folded in chocolate will cool upon being folded in, and remain "chunky", adding to the texture of the mousse.
6. This recipe can be scooped back into the Whipped Topping containers and frozen for up to six months.
7. This makes enough to fill the three containers, and still have some for that night's dessert.
Title: Cinnamon Oatcake Cookies
Ingredients:
- 1 plain flour
- 1/4 caster sugar
- 1/2 rolled oats
- 1/2 baking powder
- 2 cinnamon
- 1 butter
- 90 milk
- 3
Instructions:
1. Preheat oven to 180 degrees Celsius.
2. Line 2 oven trays with baking paper.
3. Place flour, sugar, bran flakes, rolled oats, baking powder and cinnamon in food processor.
4. Process until well combined.
5. Add butter, process to a fine crumb.
6. Add milk and process until a ball forms.
7. Turn dough out onto a lightly floured board; knead gently until smooth.
8. Divide in half and roll each ball into a 23 cm round.
9. Using a 6.5 cm cutter, cut out rounds.
10. Place biscuits on trays, bake 12 to 15 minutes.
11. Cool on rack.
Title: Four-Ingredient Berry Souffles
Ingredients:
- 1 butter
- 4 caster sugar
- 1/3
Instructions:
1. Preheat your oven to 200C (400F). Grease 3 x 1 cup ramekins or teacups with the butter or oil and place to one side.
2. In a clean dry bowl place the egg whites and a pinch of salt. Whisk using your muscles or a stand mixer until the mixture looks like soft marshmallow [see picture below]. Gradually whisk in sugar a little at a time until it is all incorporated and the mixture is smooth and glossy.
3. Fold through 1/3C jam then taste. Adding more jam if you think it needs a more sweetness and/or colour. Divide mixture between the prepared dishes then use a knife to level them off. You’ll have some left over but better to have each dish full than have stingy souffles.
4. Bake souffles for 8 minutes then reduce the heat and bake for another 5 minutes until souffles are risen and lightly golden on top.
5. Serve immediately with cream passed separately.
Title: Mocha Mud Cake
Ingredients:
- 1 butter
- 1 water
- 1 sugar
- 1 instant coffee granules
- 1 flour
- 1 baking powder
- 1 1/2 eggs
- 1/4 butter
- 2 icing sugar
- 2/3 instant coffee granules
- 1 1/3 warm water
- 2 peanut butter
- 2
- 1
Instructions:
1. Grease 9 inch (22 cm) springform pan. Line bottom and side with parchment (not waxed) paper. Combine first 5 ingredients in heavy large saucepan. Heat on lowest heat, stirring often, until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth.
2. Add next 3 ingredients. Whisk until smooth.
3. Add eggs. Stir well. Pour into prepared pan. Spread evenly. Bake in 325 F oven for 40 minutes. Cover loosely with foil. Bake for 20-35 minutes until set. A wooden stick inserted should come out sticky, but not wet. Let stand in pan on wire rack until cooled completely. Remove from pan to serving plate.
4. Coffee Buttercream Icing.: Beat butter until light and creamy. Gradually add icing sugar. Beat until smooth and fluffy. Combine coffee granules and warm water in small cup. Add to butter mixture. Beat well. Makes 2 cups icing. Spread top and side of cake with icing. Cuts 12 wedges. Shreds of almonds looks great sprinkled on the sides. Tastes great too!
Title: Kheer
Ingredients:
- 1/2 basmati rice
- 8 milk
- 4 white cardamom pods
- 1 1/4 sugar
- 2 ground cardamom
- 1/4 ground cinnamon
- 1 rose water
Instructions:
1. Boil rice for 5 minutes in water and drain well.
2. Bring milk to a boil with cardamom pods in a large saucepan. Ad rice and simmer for 1 hour, stirring occasionally, or until rice is soft and milk is thick. Use a wooden spon and be sure to scrape the milk from the bottom and sides of the pan.
3. Add sugar and almonds and continue cooking until the mixture gets a consistency like porridge. Remove from heat and take out the cardamom pods. Taste the mixture and add ground cardamom if you feel the flavor needs intensifying.
4. When halfway cool, stir in the rose water.
5. Serve warm or let cool more and put in refrigerator to chill. Sprinkle cinnamon on each serving to heart's content.