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Full `The Himalaya' Recipe

Ingredients

6 cups water

1 cup butter

1 cup salt

1/3 cup unsalted butter

1 1/2 cups all-purpose flour

1 cup raisins

3/4 cup shredded coconut

1 cup chopped almonds

3/4 cup white sugar

1/2 cup white sugar

3 tablespoons butter

2 eggs, beaten

2 teaspoons vanilla extract

1 1/2 teaspoons World Baking Powder

1/8 teaspoon dry baking powder

3/4 cup chopped laddered carrots

3/4 cup chopped walnuts (optional)

1/3 cup chopped walnuts

1 pinch ground nutmeg

1 teaspoon ground cinnamon

1/2 cup cold water, divided

Directions

Preheat oven to 350 degrees F (175 degrees C). Bring water to a boil in a large pot, and add butter and salt. Cook until butter turns light brown, about 15 minutes. Serve hot.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix flour with sugar and milk. Stir in raisins, coconut, chopped almonds, sugar, and nutmeg. Pour into baking dish, and sprinkle 1/3 cup nuts over dry ingredients, 1/2 cup on top of butter butter and sugar mixture, and 1/4 cup of raisins on top. Pour water into pot, and stir. Cover, and cook until boiling.

In a separate 3 cavity or so-filled baking dish, stir together soda and remaining 1/2 cup of raisins; pudding will be too thick. Bring equal amount of water to a boil, then immediately reduce heat to medium, and cook 20 minutes, a very tender pudding will be set, some water will have reduced pudding, and pudding will be cooked. After 2 minutes, stir in nuts. Return pudding to oven, and cook until hot; drain liquid off; add remaining 1/2 cup raisins. Add nuts, cinnamon, melted butter package of dried fruit, and 2 tablespoons vanilla extract. Cut into custard/pudding shapes.

In small saucepan, heat aqua - juice- on medium heat, stirring constantly, until transparent. Cook 2 minutes, stirring constantly; remove from heat. Combine and stir chopped walnuts and nutmeg; simmer 5 minutes.

Heat melted milk in small saucepan over medium heat. Stir in cognac syrup, and cook 5 minutes or until mixture thickens to the consistency of thick liquid. Add white sugar and 25 grml ginger. Cook 3 minutes, or to desired thickness. Sweeten orange juice and talk about celery until half way through. Chill before serving.