lumicero/recipes-ing2inst huggingface dataset:
Title: Rustic Orange Cake
Ingredients:
- 2 oranges
- 250 sugar
- 250 eggs
- 6 baking powder
- 1 confectioners' sugar
- 2 unsalted butter
- 1
Instructions:
1. Boil 2 oranges for 2 hours (this can be done the day before).
2. Chop the oranges into small pieces taking out any pits.
3. Put these into a food processor.
4. Add eggs and beat.
5. Then add ground almonds.
6. Then sugar.
7. And Baking Powder.
8. Beat all these together in food processor.
9. When mixed (keep an eye on the mix as it is a pretty full bowl) and stir occasionally to make sure it is all mixed.
10. Oil a 9 inch (23 cms) spring form pan and pour the mixture in and bake in a 185-190c (about 350 degrees F) for 1 hour.
11. check occasionally (depending on oven temperature as oven temps vary) and make sure the center is set.
12. When cold make this icing and spread on cake.
13. Icing-----------.
14. Whisk all together over hot water till liquid.
15. melts and is pourable.
16. Serve as is or with whipped cream.
Title: Miami Beach Birthday Cake
Ingredients:
- 1 graham cracker crumbs
- 1/2 butter
- 1/3 walnuts
- 1/2 all-purpose flour
- 2 baking soda
- 1 salt
- 1 butter
- 1/2 sugar
- 1 1/2 eggs
- 2 vanilla
- 1 buttermilk
- 1 1/4 heavy cream
- 1 sugar
- 2
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease and flour 2 9-inch layer pans.
3. Melt 1/3 cup chocolate chips and set aside.
4. Combine graham creacker crumbs and melted butter.
5. Stir in walnuts and 2/3 cups chocolate chips; set aside.
6. In separate bowl, combine flour with baking soda and salt.
7. In large mixing bowl, cream butter and gradually add 1 1/2 cups sugar- cream til light and fluffy.
8. Add eggs, one at a time, mixing well after each addition.
9. Blend in melted chocolate and vanilla.
10. At low speed, alternately add dry (flour mixture) ingredients and buttermilk (begin and end with dry ingredients) and mixing well after each addition.
11. Pour into pans and sprinkle with graham cracker crumb mixture.
12. Bake 375 for 30-40 minutes, until cake springs back when touched in center.
13. Allow to cool before frosting.
14. For whipped cream:.
15. Beat cream with 2 tablespoons sugar until stiff.
16. Frost center and sides of cake. Not supposed to frost top, but can if you'd like.
17. Refrigerate.
Title: Easy Coconut Cake
Ingredients:
- 1 water
- 3 sour cream
- 1/3 pecans
- 1 1/3 granulated sugar
- 1
Instructions:
1. Prepare cake mix according to package instructions, separate into for equal amounts, to make four thin cake layers.
2. ICEING:
3. While cake is cooking; in large bowl mix together sour cream, coconut, pecans, and sugar.
4. Let mixture stand until cake has cooled.
5. Cake layers should be stacked bottom side up so the liquid will absorb into the cake.
6. Mixture should be a little soupy.
7. Stir again and divide mixture into four equal amounts.
8. Pour, and spread on each layer.
9. Let cake stand at least an hour before serving.
Title: Dried Cranberry & Apricot Easy Apple Cake
Ingredients:
- 3 baking apples
- 3/4 butter
- 1 sugar
- 3 eggs
- 1 vanilla extract
- 1 1/3 flour
- 1 cinnamon
- 1 baking powder
- 1/2 raisins
- 1/4 dried cranberries
- 1/4 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Peel, core and quarter the apples then cover with water to prevent them from browning.
3. Cream together the butter and sugar.
4. Add eggs and vanilla extract, beat until well mixed.
5. In a seperate bowl, sift together flour, baking powder and cinnamon.
6. Add the flour mixture and mix well.
7. Fold in the raisins, cranberries, and apricots and gently combine.
8. Pour into a greased 9-inch round pan, push the apples into the batter and bake for 40-50 minutes until the sponge is golden brown and coming away from the edges of the pan.
9. Dust with powdered sugar to serve.
Title: Medoviya Prianiki (Russian Honey Rye Cookies)
Ingredients:
- 2 buckwheat honey
- 1 flour
- 1 baking powder
- 1/2 ground cloves
- 1/2 ground ginger
- 1
- 2
Instructions:
1. Heat the honey in a pan until it thins and comes to a boil; keep it very hot.
2. Sift together rye meal and flour and heat in skillet over low heat, stirring constantly, so it doesn't brown.
3. Add the baking powder, cloves, and ginger to the flour; mix quickly.
4. Add part of the flour mixture to the honey (remember it must be very hot) and stir.
5. Quickly add the whiskey, anise flavoring, and remaining flour.
6. Beat the mixture as hard as you can with a wooden spoon until the mixture easily comes off the spoon.
7. Shape the dough into a long roll, then flatten the roll slightly.
8. Cut off slices about 1/2-inch thick.
9. Place slices on a lightly greased and floured cookie sheet.
10. Bake at 325°F until light brown (30 minutes).
Title: Apple and Pear Crisp
Ingredients:
- 2 bosc pears
- 2 apples
- 1 orange zest
- 1 lemon zest
- 2 fresh lemon juice
- 2 granulated sugar
- 1/2 all-purpose flour
- 1/4 ground cinnamon
- 1 ground nutmeg
- 1/2 all-purpose flour
- 1 1/2 granulated sugar
- 3/4 light brown sugar
- 3/4 kosher salt
- 1/2 old-fashioned oatmeal
- 1 unsalted butter
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9x12x2-inch oval baking dish.
3. For Topping:
4. Combine the flour, sugars, salt, oatmeal and butter in the bowl of an electric mixer fitted with the paddle attachment.** (see below). Mix on low speed for 1 minute until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
5. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
6. ** I used my hands to mix the topping, that way the butter melted and the topping just held together better.
Title: Apple Bread Pudding (Pampered Chef)
Ingredients:
- 6 butter
- 1/4 granny smith apples
- 3
- 1
Instructions:
1. Cube bread and toss with melted butter. Set aside.
2. Preheat oven to 350º (f) and spray 9x9 baking dish with non-stick cooking spray.
3. Slice apples thinly (you can leave peel on if so desired) and evenly layer 1/2 of the apples in bottom of prepared dish.
4. Top apples with 1/2 of the bread cubes, making sure to layer as evenly as possible.
5. Pour 1/2 of the jar of caramel sauce over the bread and repeat the layers with remaining ingredients.
6. Bake for 30 minutes. Serve warm.
Title: Baked Apples and Cranberries
Ingredients:
- 3 fresh cranberries
- 3 apples
- 1 sugar
- 1/2 quick-cooking oats
- 1/2 brown sugar
- 1/2 pecans
- 1/2 butter
Instructions:
1. Grease a 2-qt baking dish. Spread cranberries and apples in the dish. Sprinkle with 1 cup sugar.
2. In a small bowl mix the oats, brown sugar, and pecans until well combined. Add the butter, stirring until mixed.
3. Sprinkle the oat mixture over the fruit in the baking dish.
4. Bake at 325 degrees for 45 minutes.
Title: Key Lime Yogurt Bars (Splenda)
Ingredients:
- 8 graham crackers
- 1/4 Splenda granular
- 1/8 ground cinnamon
- 2 margarine
- 1 1/2 Splenda granular
- 1/3 key lime juice
- 2 plain low-fat yogurt
- 1
Instructions:
1. Spray an 8" X 8" baking dish with cooking spray.
2. Crush graham crackers (reserving 2 tablespoons).
3. Combine crumbs with 1/4 cup Splenda, cinnamon and margarine, mixing well.
4. Press mixture onto bottom of baking dish.
5. Combine 1 1/2 cups Splenda and lime juice in a heavy saucepan and bring mixture to a boil.
6. Reduce heat and cook about 5 minutes or until the mixture is reduced by half.
7. Remove from heat and cool.
8. Stir yogurt into saucepan and fold in whipped topping.
9. Spoon mixture over graham cracker crust and sprinkle with reserved crumbs.
10. Cover and freeze at least 4 hours or until firm.
11. Let stand at room temperature before cutting.
Title: Mammaw's Butterscotch Pie
Ingredients:
- 1 brown sugar
- 1/2 sugar
- 1/2 salt
- 1/2 flour
- 2 milk
- 1 1/2 - 1 3/4 margarine
- 2 vanilla
- 2 vanilla extract
- 1 cream of tartar
- 3 sugar
- 1/2
- 1/4
- 6
Instructions:
1. Mix sugars, salt and flour in top of double boiler,
2. add milk slowly until
3. smooth.
4. Cook until hot then add hot mixture a spoonful at a time to egg
5. yolks then add yolk mixture back into hot while stirring and cook until
6. thick.
7. Remove from heat and add margarine and vanilla.
8. Let cool and pour
9. into browned crust.
10. Top with meringue and brown in oven.
11. Meringue:.
12. In bowl beat egg whites, vanilla, and cream of tartar until soft peaks form
13. or about one minute.
14. Gradually add the sugar about 1 T. at a time, beating
15. at high speed about 4 minutes more or until mixture forms stiff, glossy
16. peaks and sugar is dissolved.
17. Immediately spread over pie, carefully
18. sealing edges to prevent shrinkage.
19. Bake at directed in pie recipe.
Title: Ground Pecan Crust (Low Carb)
Ingredients:
- 6 pecans
- 4 butter
- 6 Splenda sugar substitute
Instructions:
1. Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
2. Add the Splenda to the ground nuts.
3. Add the butter (softened or outright melted).
4. Press mixture into a pie plate or springform pan.
5. Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
6. You can also make this crust ahead of time.
Title: Praline Dust
Ingredients:
- 100 hazelnuts
- 100 water
- 60 sugar
- 200
Instructions:
1. Lightly brown the nuts in an oven.
2. cook the water and sugar until the caramel stage is reached.
3. mix in the nuts.
4. Turn out the micture on a baking sheet lined with baking parchement and lightly oiled.
5. Allow to become quite cold.
6. Crush to a coarse sand texture with a rolling pin, or break into chunks and place in a processor with a blade attachment.
7. Store in an airtight container.
Title: Yam and Radish Rice Cake
Ingredients:
- 350 radishes
- 450 chili sauce
- 300 hoisin sauce
- 60 shallots
- 900 scallions
- 50 red chili peppers
- 50 roasted peanuts
- 60 shrimp
- 35 sugar
- 30 mixed spice
- 80 black pepper
- 30
- 15
- 4
- 2
- 25
- 1/2
- 100
Instructions:
1. Dice yam into 1.5cm cube.
2. Grate radish into 3mm thick strips.
3. Coarsely chop washed dried shrimps and dried oyster. Press salted egg with a fork.
4. Fry sliced shallots in 100ml oil until brown. Sieve out when done.
5. In a non-stick pan, heat 1 tbsp oil. Sauté dried shrimps and dried oysters. Set aside when done.
6. Sauté yam with a tbsp of oil in low heat for about 10 minutes or until it's heated through.
7. Add radish and salted egg white and stir well.
8. Cover with lit and cook for 15 minutes or until soften. Stir every 3 minutes.
9. Add sautéed shrimps and oysters, spice powder and pepper powder.
10. Mix flour, starch and sugar in chicken stalk. Pour liquid into pan and give the mixture a good stir.
11. As it begin to thicken, stir in salted egg yolk.
12. Turn off fire as it all sticks together. Transfer to a 5 cm deep tray lined with greased baking paper.
13. Steam with lit on for 40 minutes with high heat. Refill hot water half way if necessary.
14. Sprinkle with fried shallots, chopped scallions, sliced red chilli pepper and pounded roasted peanuts. Serves with shallot oil, chilli sauce and hoisin sauce.
Title: Kahlua Cream Sauce
Ingredients:
- 2 heavy cream
- 1/2 sugar
- 3/4 Kahlua
- 2 cornstarch
- 2 water
Instructions:
1. In a cup or small bowl combine water and cornstarch stirring until dissolved.
2. Set cornstarch mixture aside.
3. In heavy saucepan stir together heavy cream, sugar and Kahlua.
4. Cook over medium heat stirring constantly until mixture comes to a boil.
5. Lower heat and simmer for 1 minute.
6. Add cornstarch mixture and simmer over low heat for 4 minutes, stirring constantly until thickened.
7. Remove from heat and whisk for 1 minute.
Title: English Cottage Garden Gooseberry and Lavender Crumble
Ingredients:
- 400 gooseberries
- 100 plain flour
- 50 butter
- 50 demerara sugar
- 50 oats
- 1 caster sugar
- 85 lemon rind
- 2 water
- 100
- 2 -4
Instructions:
1. Make the lavender syrup by placing all the ingredients in a small pan and stirring until the sugar is dissolved while bringing it to boil. Boil for 5 minutes. Remove from heat and leave to cool. Add lavender essence.
2. Place the gooseberries in a 3 pint pie dish or other oven proof dish. Remove the lemon rind from the syrup and pour the syrup over the gooseberries.
3. Make the crumble. Place the flour in a bowl and add the butter in small pieces. Using your finger tips mix the butter with the flour until crumbly. Stir in the sugar and the oats.
4. (The crumble can be made in a food processor if you wish.).
5. Sprinkle the crumble mixture over the gooseberries and bake in 180C/375F/gas 4 for about 30 minutes, or until the cumble topping is golden brown and the fruit is just starting to seep up around the edges.
6. Serve warm with lavender ice cream, cream or yoghurt.
7. NB: This dish can be made with rhubarb instead of gooseberries and tastes just as nice.
Title: Kathy's Oatmeal Cake
Ingredients:
- 1/2 margarine
- 1 1/4 water
- 1 oatmeal
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 1/3 flour
- 1 baking soda
- 1 1/4 pecans
- 1 1/4 coconut
- 8 butter
- 1/2 sugar
- 1/3 evaporated milk
Instructions:
1. Bring margarine and water to a boil in small saucepan.
2. Stir in oatmeal and let sit 20 minutes. (use small oats).
3. Mix with sugar, brown sugar, eggs and vanilla.
4. Add dry ingredients (flour & soda).
5. Cook 30 minutes at 350 degrees in 9 x 13 pan.
6. Topping: In small saucepan melt butter and stir in sugar. Add cocoanut, evaporated milk and pecans.
7. Spread icing evenly on cake right out of the oven. Cover with foil immediately.
Title: Eggnog Pound Cake
Ingredients:
- 1/2 raisins
- 2 dried cranberries
- 1 dark rum
- 2 water
- 3 unsalted butter
- 3 sugar
- 2 eggs
- 1/4 flour
- 1/8 baking powder
- 1 salt
- 1 nutmeg
- 1 vanilla
- 3 orange zest
- 1 dark rum
- 3/4 sugar
Instructions:
1. Soak currents or raisins or cranberries in rum for 15 minutes.
2. Using electric mixer on medium speed, beat butter until creamy 30-40 seconds. Add sugar and beat until light and fluffy 5 minutes.
3. Add eggs one at a time, beating well after each addition.
4. In separate bowl sift together flour, baking powder, salt and nutmeg.
5. Measure eggnog and add vanilla.
6. At low speed add dry ingredients in 4 additions, alternating with eggnog, begin with and end with dry ingredients. Scrape bowl occasionally.
7. Fold in orange zest, currants and remaining liquid.
8. Spoon batter into prepared 10 inch bundt pan. Bake at 325 for 55-65 minutes, check with toothpick, if toothpick comes out clean, it's done.
9. Remove from oven and cool upright in the pan on a rack for 10 minutes.
10. Prepare glaze blending together oj, sugar and rum.
11. Invert cake onto a wax paper covered rack. Use pastry brush to brush the surface of the cake with glaze. Cool completely.
Title: My Sugar Coated Pecans (Almonds)
Ingredients:
- 1 brown sugar
- 1 flour
- 2 cinnamon
- 1 vanilla
- 1/8 salt
- 1 butter
- 2 1/2 - 3
- 1/4 - 1/2
Instructions:
1. Melt butter in a 13 x 9 baking pan.
2. Combine sugar, flour, cinnamon, and salt, set aside.
3. Beat egg white until foamy, add vanilla. Stir in sugar mix and nuts and coat. Spread on a baking pan and bake at 250 for about 30 to 45 minutes, stirring every once in a while so that they don't stick -- .
Title: Almond Biscotti: Quaresimale
Ingredients:
- 1 sugar
- 1 brown sugar
- 2 flour
- 1 baking powder
- 1/8 cinnamon
- 3 unsalted butter
- 3 eggs
- 2 pure vanilla extract
- 3 egg
- 1 water
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Put brown sugar, sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl; with mixer on low speed, add beaten eggs and vanilla; mix until dough just holds together.
3. Put dough on a floured surface, cut in half; roll each piece into a log; place on parchment-lined cookie sheet; flatten each log slightly with plam of hand, lightly brush the top of each log with egg wash.
4. Bake for 25 minutes or until firm to touch, remove from oven; cut dough diagonally into biscotti, lay down on cookie sheet and toast in a 325 degree oven for 10 to 15 minutes or until toasted.
Title: Pumpkin Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 flour
- 2 baking soda
- 2 cinnamon
- 2 salt
- 1/2 pumpkin puree
- 2 vanilla
- 1 ground cloves
- 1/2 margarine
- 1/2 cream cheese
- 1 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Mix cake ingredients in order; mix well.
2. Pour into a 9x13" pan.
3. Bake at 350°F for 30 - 60 minutes. Usually takes about 45 minutes.
4. Cover and refrigerate 12 to 24 hours before icing.
5. Set the margarine and cream cheese out to soften. Mix all four icing ingredients together well. Beat till creamy.
Title: Orange Blossom Cookies
Ingredients:
- 3/4 sugar
- 1/2 butter
- 1 egg
- 3 vanilla
- 2 all-purpose flour
- 1 salt
- 2 powdered sugar
- 1/4 butter
- 1
- 3 -4
Instructions:
1. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
2. Add egg, 3 tablespoons orange juice, orange peel and vanilla; continue beating until well mixed.
3. Reduce speed to low; add flour and salt. Beat until just combined.
4. Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (2 hours).
5. Heat oven to 375°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch flower-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are golden brown. Cool completely.
6. Meanwhile, combine powdered sugar and butter in small bowl. Beat at medium speed, scraping bowl often and gradually adding enough orange juice for desired spreading consistency (2 to 3 minutes). Frost cooled cookies. Decorate with sugars, if desired. .
Title: Elegant Berry Trifle
Ingredients:
- 3 vanilla pudding mix
- 1 1/2 powdered sugar
- 1/2 vanilla extract
- 1
- 1/2
- 1
- 8
Instructions:
1. Prepare pudding mixes according to package directions; cool if using cooked.
2. Blend in 1 teaspoons almond extract.
3. Combine remaining 1/2 teaspoon almond extract with grape juice in a separate bowl. Set aside.
4. Spread 1/4 of the pound cake slices with all of the raspberry preserves and 1/4 of the pound cake slices with all of the blackberry preserves; top each spread slice with unspread slice to form "sandwiches.".
5. Cut sandwiches into 3/4-inch wide pieces. Reserve a few to garnish top of trifle; sprinkle remaining pieces with grape juice mixture.
6. Spoon 1/3 pudding into 6-cup dessert dish or trifle bowl. Alternate raspberry and blackberry cake pieces in pattern on pudding, using half of pieces. Repeat procedure.
7. Top with remaining pudding. Cover and chill several hours.
8. Shortly before serving, whip cream with powdered sugar and vanilla extract until soft peaks form.
9. Pipe rosettes or spoon dollops of whipped cream on top of trifle; garnish with reserved cake pieces and crushed macaroons.
Title: Apple Pie Spice Cake
Ingredients:
- 4 butter
- 1/3 brown sugar
- 1 pecans
- 1 sour cream
- 1 eggs
- 2/3
- 3
- 1
Instructions:
1. Preheat oven 350°F and grease a 10" springform cake pan and set aside.
2. In a separate small pan, melt butter; then stir in brown sugar and nuts.
3. Pour pecan mixture into bottom of cake pan. This will be the top of the cake.
4. By hand, mix cake mix, pie filling, sour cream, eggs, and oil until well-blended.
5. Carefully pour over nut mixture and spread evenly.
6. Bake 45 minutes to one hour. Oven temps vary so check cake after 45 minutes.
7. Remove from oven and let cool in pan for 10 minutes, then invert onto cooling rack.
8. Release spring and remove sides and bottom of pan.
9. If some pecan topping sticks to the pan, replace it on the cake.
10. Garnish with whole pecan halves.
Title: Amazing Strawberry (Or Blueberry) Shortcake
Ingredients:
- 3 1/2 fresh strawberries
- 1/4 blueberries
- 4 granulated sugar
- 8 lemon juice
- 5 mascarpone cheese
- 1 confectioners' sugar
- 3/4 vanilla
- 32 heavy cream
- ladyfingers
Instructions:
1. In small bowl, stir together berries, sugar, and lemon juice.
2. Let sit 30 minutes to an hour.
3. Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
4. In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
5. Fold mascarpone mixture into whipped cream mixture.
6. To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
7. Repeat with another lady fingers, laying across in the other direction.
8. Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.
Title: Chocolate Orange Cream Cheese Pound Cake
Ingredients:
- 1 cream cheese
- 8 sugar
- 3/4 eggs
- 1/2 vanilla
- 1/4 orange zest
- 4
- 2
- 1
Instructions:
1. Preheat oven to 325. Grease and flour 12 cup Bundt or tube cake pan.
2. Place all ingredients in mixing bowl, and mix at low speed for about 1 minute, scraping bowl constantly.
3. Increase mixer speed to medium and beat for 2 minutes more, or until batter is well mixed.
4. Pour into pans and bake for 60-65 minutes, or until tests done.
5. Cool in pan for about 25 minutes, then remove from pan and cool completely before drizzling with a glaze made from powdered sugar and orange juice.
Title: Oatmeal Shortbread
Ingredients:
- 1/2 old fashioned oats
- 2 old fashioned oats
- 3/4 all-purpose flour
- 1/3 confectioners' sugar
- 1/2 salt
- 8 unsalted butter
Instructions:
1. Preheat oven to 325. Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4-6 minutes. Let cool completely.
2. In food processor, combine flour, sugar, salt and 1/2 cup cooled oats; process until finely ground, 1 minute. Add butter. Pulse until mixture is the consistency of coarse meal. Transfer to an 8" square baking pan; press firmly into bottom. Sprinkle remaining oats on top and press gently.
3. Bake until firm and lightly browned, 30-35 minutes. Using a paring knife, immediately score shortbread into 16 squares; then score each square diagonally into 2 trianges. On a wire rack, cool completely in pan; gently invert and break along scored lines.
Title: Apple Crisp
Ingredients:
- 8 sliced apples
- 5 butter
- 1/2 sugar
- 2 eggs
- 2 cinnamon
- 2 cooked rice
Instructions:
1. Lightly grease a 9 x 13 pan.
2. Spread cooked rice evenly on the bottom.
3. Layer apples over rice.
4. Spread bread pieces over apples.
5. Sprinkle cinnamon over top.
6. Mix melted butter, sugar and eggs, pour over top.
7. Bake at 300 for one hour.
Title: County Line Bread Pudding
Ingredients:
- 4 ground cloves
- 1 ground nutmeg
- 1 ground cinnamon
- 1 brown sugar
- 1 real butter
- 1/4 egg
- 1 half-and-half cream
- 1 heavy whipping cream
- 1 vanilla extract
- 1/8 Bourbon
- 1/2 raisins
- 15 -16
Instructions:
1. Pre-heat oven at 325°. Cut bread into squares. Place in large container and allow to “dry” during the remaining processing.
2. In a large container, combine brown sugar, ground cloves, nutmeg and cinnamon. With a soft spatula, mix well until large lumps and dry seasonings are blended.
3. Add pasteurized eggs, melted butter, half & half, heavy whip cream, bourbon vanilla and Jack Daniel’s. Using a wire whip, mix well until all brown sugar, etc… are blended.
4. Add cubed bread to wet mixture. Using a soft spatula, gently mix bread cubes into the mixture. Half way through this process, add the raisins.
5. Spray 4 inch deep full size hotel pan with spray release. Pour bread mixture into coated pan. Use a soft spatula to remove all ingredients from the container. Do NOT pat to level mixture. “Rock” pan back and forth to even mixture in the pan. The surface should remain “jagged”.
6. Place immediately into the pre-heated 325° oven. Set a timer for 40 minutes. Reset for an additional 5 minutes if needed. Pudding is ready when a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist.
7. Do not overcook the pudding or it will be dry.