lumicero/recipes-ing2inst huggingface dataset:
Title: Luscious Lemon Coconut Meringue Squares
Ingredients:
- 1/2 sugar
- 3 lemon juice
- 1 fresh lemon rind
- 2 butter
- 1/2 brown sugar
- 1/2 flour
- 1 1/2 sugar
- 2 coconut
- 1/3
- 2
Instructions:
1. Combine the filling ingredients, cook, stirring constantly until thick and set aside.
2. For the crust, cream butter, add brown sugar and beat well.
3. Blend in the flour and press into the bottom of an ungreased 9" square baking pan.
4. Bake at 375° for 15 minutes.
5. Allow to cool, then spread with cooled filling.
6. For topping, beat egg whites, gradually add the sugar and beat until stiff peaks form.
7. Fold in 2 cups coconut and cover lemon filling with the topping.
8. Return to oven and bake for 15 minutes longer or until browned.
9. Cool and cut into squares.
Title: Pastry Shapes With Berries and Cream
Ingredients:
- 1 puff pastry
- 2 berries
- 1 -2 caster sugar
- 2 vanilla essence
- 300 caster sugar
- 2 -3 orange
- 1/2 icing sugar
- 1/2 powdered sugar
Instructions:
1. Pre heat oven to 200'C.
2. While the oven heats cut out pastry shapes.
3. Arrange on a baking sheet and chill til oven is ready.
4. Bake for 5-6 mins until puffed and golden brown.
5. Remove from oven and cool on a wire rack.(You can do this well in advance).
6. For Filling:.
7. Hull and quarter any large berries and place in a bowl.
8. Sprinkle in the sugar using smaller amount first & then check for sweetness. Use more if needed. Then add the orange juice or liqueur.
9. Whip the cream with the second measure of sugar, the vanilla essence, and the orange rind until soft peaks form.
10. Assemble just before serving by carefully splitting the pastry shapes into two layers.
11. Place bottom layer on a flat plate and cover with a generous spoon of the berries. Top this with whipped cream then carefully place on the pastry top.
12. Sieve over a little icing sugar and serve.
Title: Kossman's Banana Cake
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1 salt
- 1/2 vanilla
- 1 buttermilk
- 2 flour
- 4 baking soda
- 2
- 1
Instructions:
1. Cream butter and sugar. add bananas and yolks
2. Beat egg whites until stiff.
3. Combine dry ingredients.
4. Add vanilla and milk to creamed mixture.( i also added teaspoon of lemon juice for baking soda).
5. Add dry mixture.
6. Fold in whites.
7. Pour into greased cake pan.
8. Bake in 350 degree oven until the cake springs back when touched. i used bundt pan and it took 40 minutes but 9x13 is 30 minutes.
Title: Traditional Swedish Almond Cake Slices
Ingredients:
- 1 1/4 sugar
- 1 milk
- 1 1/2 flour
- 2/3 baking powder
- 1 1/4 cinnamon
- 1/2 butter
- 1/8
- 8
Instructions:
1. Preheat oven to 350°F Beat sugar, egg, almond extract and milk together. Add flour and baking powder, then cinnamon, finally adding the butter.
2. Spray baking dish (approx. 10" by 7") with spray oil or any non-stick coating. Bake at 350 degrees for 50 minutes or until skewer or toothpick comes out clean when inserted into the middle.
3. Cool for 20 minutes, then remove from pan.
4. When ready to serve dust with icing sugar and cut cake into slices approximately 1" by 3.5".
Title: Dark Chocolate Chiffon Cake
Ingredients:
- 5 cream of tartar
- 1/2 water
- 1 instant coffee powder
- 3 pure vanilla extract
- 3/4
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees and set aside an ungreased 10-inch tube pan.
2. Place the egg whites and cream of tartar in a medium mixing bowl and beat with an electric mixer on high until stiff peaks form, about 2-3 minutes.
3. Place the cake mix, egg yolks, water, oil, coffee powder, and vanilla in a mixing bowl and blend on low for 1 minute. Stop the machine to scrap down the sides with a rubber spatula then increase mixing speed to medium and beat for 2 more minutes, continuing to scrap the sides of the bowl as needed. Turn the beaten egg whites on top of the batter and with a rubber spatula fold the whites in to the batter until the mixture is combined but still light. Pour the batter into the prepared pan, smoothing out the top and place the pan in the oven.
4. Bake the cake until it springs back when pressed with your finger and a toothpick inserted in the center comes out clean and without batter, about 48 to 52 minutes. Remove the pan from the oven and immediately turn it upside down over the neck of a glass bottle. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter so it is right side up.
Title: Mary's Pineapple Cake
Ingredients:
- 1 crushed pineapple
- 2 1/2 flour
- 1 1/2 sugar
- 2 baking soda
- 1/2 salt
- 2 eggs
- 1/2 margarine
- 1 sugar
- 3/4 evaporated milk
- 1 coconut
- 1/2 pecans
- walnuts
Instructions:
1. Mix all the cake ingredients together with a spoon.
2. Bake in a greased 9 x13 inch pan for 35 to 40 minutes at 350 degrees Fahrenheit.
3. While the cake bakes make the topping.
4. Bring margarine, sugar and evaporated milk to a boil; stirring occasionally.
5. Boil for 5 minutes; remove from heat.
6. Stir in coconut and nuts.
7. Pour this mixture over the cake as soon as it comes from the oven.
Title: Hungarian Honey Cakes (Mézeskalács)
Ingredients:
- 4 flour
- 1 granulated sugar
- 2/3 honey
- 1/2 unsalted butter
- 1 ground cinnamon
- 1 ground cloves
- 4 baking soda
- 1 lemon, rind of
- 1 egg
- 3 poppy seed
- 1 powdered sugar
- 3
Instructions:
1. DAY BEFORE BAKING:
2. Sift together the flour, sugar, cinnamon, cloves and baking soda.
3. Melt together the butter and the honey, pour over the flour combination and stir to mix.
4. Add 1 egg and knead together. The dough should be soft (you can add a bit of lukewarm water if necessary), since it will harden a bit during its resting period.
5. Cover the dough in a bowl and let it rest at least one day at room temperature.
6. BAKING DAY:
7. Rolling out the dough is easiest between two pieces of waxed paper.
8. Cut desired shapes out of the dough (of about 3/8 inches thickness on average).
9. Before baking, brush with the yolk of an egg to which a few drops of red food coloring have been added. If you are decorating with seeds, brush dough with egg white to "paste" seeds on top of dough before baking.
10. (Alternately, let the honey cakes rest a few days and then decorate with colored sugar icings.).
11. Place cut out pieces of dough on a cold, greased cookie sheet, bake at 350 degrees F. (or less) for about 6-8 minutes. Thicker pieces may need a longer time (ovens temperatures also vary).
12. DECORATION:
13. If icing cookies, let the honey cakes rest a few days and then decorate with colored sugar icings.
14. MAKE VARIOUS COLORED SUGAR ICINGS:
15. Colored sugar icing, one version: To one egg white, add as much sifted powdered sugar as needed to make fairly stiff paste. Add desired food colorings, separated by color. (Do not use a mixer!)
16. Spoon this mixture into a small nylon baggie, cut a tiny hole in one corner, roll up and use like a pencil to draw and color.
Title: Cheaters Lemon Curd
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 3/4 milk
- 1
Instructions:
1. Bring water to a boil, and place lemon jello powder in a large glass bowl. Add boiling water and whisk until completely dissolved.
2. Add vanilla pudding powder and whisk until smooth and fully dissolved. Add cold water.
3. Refrigerate until set.
Title: Maple Sauteed Apples
Ingredients:
- 4 granny smith apples
- 3 butter
- 1/4 maple syrup
- 1 cinnamon
Instructions:
1. In a large nonstick skillet, cook apples in butter over medium high-heat, stirring, until soft.
2. Add maple syrup and cinnamon, cook until glazed (5 mins).
Title: Carrot Cake Loaf and Cream Cheese Icing (a Double Recipe)
Ingredients:
- 4 eggs
- 1/2 applesauce
- 2 1/4 Splenda sugar substitute
- 3 flour
- 2 carrots
- 1/4 skim milk
- 1 1/2 cinnamon
- 1/2 orange zest
- 2 baking soda
- 1 baking powder
- 1 salt
- 1/2 raisins
- 8 light cream cheese
- 1 vanilla extract
- 1/4 Splenda granular
- 1
Instructions:
1. Mix first 3 items together until smooth and creamy (eggs, applesauce and Splenda).
2. Then add flour, carrots, milk, cinnamon, orange zest, baking soda and baking powder. Mix well until thick like a pancake batter, then add raisins if desired.
3. Pour into two sprayed loaf pans and bake for 45 minutes at 325°F.
4. Check with a toothpick.
5. Remove from oven and cool on a wire rack. Ice loaves once completely cooled.
6. CREAM CHEESE ICING.
7. Warm cream cheese in microwave for 45 seconds on high (makes it easier to blend with other ingredients).
8. Add Splenda, vanilla and frozen whipped topping.
9. Blend until smooth.
10. Add more Splenda if you prefer a sweeter icing.
Title: Spritz Stix (Pepperkakor, Coffee, Swedish Spice, Orange Pecan...
Ingredients:
- 1 butter
- 3/4 margarine
- 1 sugar
- 1 brown sugar
- 1/4 egg
- 2 1/3 vanilla
- 1/4 salt
- 2 all-purpose flour
- 2 sugar
- 1/2 pecans
- 1 cinnamon
- 1/4 nutmeg
- 1/4 cardamom
- 1 instant coffee
- 1/4 pecans
- 1/4 light molasses
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 clove
- 1/2 ginger
Instructions:
1. Cream together all ingredients except flour.
2. Blend in flour.
3. Divide dough in half.
4. Spread each half with floured fingers or spatula to a 12x10" rectangle on ungreased cookie sheet.
5. Run floured fork tines over top to make"spritz" marks.
6. Bake at 350F for 15 to 20 minutes, or until delicately browned.
7. Cut immediately into 3x1" sticks.
8. Remove from cookie sheet.
9. Chocolate Spritz:
10. Increase sugar to 1 cup total and add 2 oz.
11. unsweetened chocolate in the first step.
12. Don't overbake.
13. Butterscotch Spritz:
14. Substitute brown sugar for white (only change).
15. Orange Pecan Spritz:
16. Add 2 tbsp orange peel and 1/2 cup pecans when you add the flour.
17. Swedish Spice Spritz:
18. Add 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp cardamom in the first step.
19. Coffee Spritz:
20. Add 1 tbsp instant coffee and 1/4 cup pecans, if desired, with the sugar.
21. Pepperkakor Spritz:
22. Omit the egg, and add 1/4 cup light molasses, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves and 1/2 tsp ginger with the sugar.
Title: Cherry Ripe Crackles
Ingredients:
- 1/4 margarine
- 3 golden syrup
- 1/4
- 110
- 1
- 2
- 1
Instructions:
1. Use 24 paper patty cases.
2. Place coconut onto a sheet of cooking paper and place under the grill (broiler), toast until golden brown, be careful as the coconut can burn quickly. Leave to one side.
3. In a large mixing bowl place rice bubbles, chopped cherries and coconut, fold together.
4. Roughly chop the Cherry Ripe Chocolate Bars then place in a small microwave-safe bowl with margarine and golden syrup. Melt on high for 2 minutes, give mixture a good stir. Add coconut essence to the bowl.
5. Pour into rice bubbles and fold together until ingredients are well coated.
6. Spoon mixture into 24 patty cases. Refrigerate to set.
Title: The Best Pound Cake (Cook's Illustrated)
Ingredients:
- 1 unsalted butter
- 1 1/3 granulated sugar
- 3 eggs
- 3 vanilla extract
- 1 1/2 water
- 1 1/2 table salt
- 1/2 cake flour
- 1 1/2
Instructions:
1. Adjust oven rack to center position and heat oven to 325 degrees. Grease a 9-by-5-by-3 1/2-inch loaf pan (7 1/2-inch capacity) with vegetable shortening or spray. Line the bottom and sides of pan with parchment paper.
2. Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 15 seconds. With machine still on, take about 30 seconds to sprinkle in sugar. Beat mixture until light, fluffy and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides of bowl.
3. Mix eggs, yolks, vanilla and water in a 2 cup glass measure with a pour spout, set in a pan of tepid water until mixture is about 70 degrees. With mixer set at medium-high speed, take 3 to 5 minutes to add egg mixture to butter/sugar mixture in a very slow, thin stream. Finally, beat in salt.
4. Remove bowl from mixer stand. Turn 1/2 cup flour into sieve or shaker; sprinkle it over batter. Fold gently with rubber spatula, scraping up from bottom of the bowl, until flour is incorporated. Repeat twice more, adding flour in 1/2-cup increments.
5. Scrape batter into prepared pan, smoothing top with a spatula or wooden spoon. Bake until cake needle or tester inserted into crack running along top comes out clean, 70 to 80 minutes. Let cake rest in pan for 5 minutes, then invert onto wire rack. Place second wire rack on cake bottom, then turn cake top side up. Cool to room temperature, remove and discard parchment, wrap cake in plastic, then in foil. Store cake at room temperature.
Title: Easy-Bake Oven Peach Upside Down Cake
Ingredients:
- 1/4 butter
- 3 brown sugar
- 2
Instructions:
1. Grease pan lightly with butter.
2. Cover bottom of pan lightly with brown sugar.
3. Arrange thin slices of drained peaches over brown sugar.
4. Mash lightly with spoon.
5. Pour cake batter over peaches (see note #2).
6. Bake about 20 minutes; immediately turn pan over onto a plate; let cool.
7. Serve cake on plate with the peaches on top.
8. Note #1: Or use 1 package Easy-Bake yellow cake mix.
9. Note #2: The original instructions don't say but the 3 teaspoons of peach juice are used in place of the water to make the cake batter.
Title: Nectarines, Honey and Vanilla Baked in Parcels - France
Ingredients:
- 6 nectarines
- 3 vanilla beans
- 6
Instructions:
1. Preheat the oven to 350°F.
2. Cut out 6 pieces of aluminum foil for the fruit.
3. Wash and dry the nectarines. Cut them in two, and take out the nuts.
4. Cut the three vanilla beans in half length-wise.
5. Put 2 nectarine halves and one half-stick of vanilla in the center of each piece of aluminum foil.
6. Drizzle 1 tbs of lavender honey over each of the 6 parcels.
7. Fold the foil inwards to form parcels, squeezing the ends to keep the steam and juices inside.
8. Cook 20 minutes.
9. Serve with creme fraiche or any low fat thickened cream.
10. If you have any edible lavender, you could sprinkle on 1/2 tsp per parcel.
Title: Bananas Caribbean
Ingredients:
- 4 bananas
- 1/4 brown sugar
- 1/2 nutmeg
- 1/4 cinnamon
- 1/2 sherry wine
- 1/2 butter
- 1 light rum
- 2
Instructions:
1. Preheat oven to 450 degrees F.
2. Peel the bananas, split them in half lengthwise, then place them in a buttered baking dish (10"x6"x2").
3. Combine the sugar, orange juice, nutmeg, cinnamon and sherry in a saucepan. Heat until sugar is dissolved, then pour over the bananas. Dot with butter.
4. Bake bananas for 10 to 15 minutes, or until the bananas are tender. Baste them once or twice during baking.
5. Remove from oven. Sprinkle with the rum before serving.
6. Serve as-is, or with a scoop of vanilla or coconut ice cream.
Title: Chocolate Cake Bombe
Ingredients:
- 1 heavy cream
- 1 3/4 sugar
- 1/4 vanilla
- 3 pecans
- 3/4 maraschino cherries
- 2 butter
- 1/4 margarine
- 2
- 3
- 2
Instructions:
1. Thinly slice pound cake, diagonally cut each piece in half.
2. Line 1 ½ quart bowl with plastic wrap or strips of waxed paper, then line with cake pieces, trimming as necessary to line bowl completely.
3. Sprinkle cake with liqueur.
4. Set aside remaining cake pieces.
5. Whip the cream with sugar and vanilla until soft peaks form.
6. Fold melted chocolate into half of the whipped cream and spoon mixture into cake-like bowl.
7. Fold pecans and cherries into remaining whipped cream, spoon into bowl over chocolate mixture.
8. Cover completely with remaining cake pieces.
9. Freeze until firm about 4 hours.
10. In saucepan, melt 3 squares chocolate with the butter over very low heat, stirring constantly until smooth.
11. Cool slightly.
12. Invert frozen cake onto serving plate.
13. Remove plastic wrap and spread chocolate evenly over cake.
14. Freeze about 10 minutes or until chocolate is firm.
Title: Annacia's Butterscotch Peanut Pudding
Ingredients:
- 1 sugar-free fat-free butterscotch pudding
- 2 nonfat milk
- 2
Instructions:
1. Put the peanut butter in a bowl.
2. Using a whisk, mix 2/3 cup of the milk with the peanut butter and whisk till almost smooth, tiny peanut butter chunks are desirable.
3. Mix in the remaining milk.
4. Add the dry pudding mix and using the whisk blend well.
5. Let stand till firm.
6. Top servings with cocoa and/or chopped peanuts.
Title: Aletria a Antiga (Sweet Angel Hair Pasta)
Ingredients:
- 250 angel hair pasta
- 1 lemon
- 1 1/2 milk
- 200 sugar
- 1/2 water
- 100 butter
- 1 1/2 salt
- 2 cinnamon sticks
- 3 -4
Instructions:
1. Place water, milk, salt, sugar, cinnamon stick, butter and lemon peel in a pot and bring to a boil.
2. Remove 1/2 cup of this, so you can very slowly beat in egg yolks, and set aside.
3. Now you may add in your Angel Hair Pasta, and bring to a boil, reduce heat keep stirring at ALL times, if it looks like its getting to dry add in some mor HOT milk.
4. Half way through your cooking add in the 1/2 cup of milk with the yolks that you had put aside, and stir till cooked.
5. Pour everything into a platter not forgetting to remove the lemon peel and cinnamon stick, and spread evenly.
6. Let cool, then decorate with cinnamon powder to your liken.
Title: Lime Pistachio Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 2 egg
- 1 flour
- 1 lime zest
- 2 pistachios
- 1 butter
- 1 margarine
- 1/4 powdered sugar
- milk
- lime peel
Instructions:
1. Cream butter and sugar till fluffy.
2. Beat in egg.
3. Stir in flour and lime peel Mix in pistachio.
4. Refrigerate for 1 hour.
5. Roll into 1/4 inch thick and cut with cookie cutters.
6. Place in ungreased baking sheet.
7. Bake for 8 to 10 mins at 375F or till light brown.
8. Ice as desired.
9. Lime Icing: beat butter with powdered sugar,milk and lime peel till smooth.
10. If frosting is too stiff,add in more milk.
11. If too soft,add powdered sugar.
12. Makes about 1 cup.
Title: Peach Upside-Down Cake
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1 maraschino cherry
- 1 eggs
- 2
Instructions:
1. Preheat oven to 350.
2. Melt butter in a 13x9 pan.
3. Sprinkle with brown sugar, evenly.
4. Drain peaches and reserve syrup.
5. Arrange slices in the sugar.
6. If desired arrange cherries round side down in the sugar.
7. Add enough water to syrup to make 1 1/3 cup liquid.
8. Add this and the eggs to the cake mix and mix as directed.
9. Bake at 350 for 45-50 minutes until toothpick comes clean.
10. Let stand 5 minutes.
11. Turn upside-down on a large platter or cookie sheet with sides.
12. Remove pan and serve warm topped with whipped cream.
Title: Karythopita (Walnut Spice Cake)
Ingredients:
- 3 1/2 water
- 2 2/3 sugar
- 6 whole cloves
- 1 cinnamon stick
- 1/2 lemon, juice and rind of
- 10 eggs
- 10 sugar
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1 baking soda
- 2 baking powder
- 4 self-rising flour
- 1 orange, juice and zest of
- 2 brandy
- 6 walnuts
- 10 salt
- 1/8 water
- 1 butter
- walnuts
- ground cinnamon
Instructions:
1. Make the syrup: In a saucepan, add all syrup ingredients and bring to a boil, stirring well. Reduce heat and allow to boil gently for 10 minutes. Set aside to cool.
2. Beat egg whites, salt, and water to the firm peak stage.
3. Preheat oven to 340°F
4. In a mixing bowl, beat the egg yolks, sugar, cinnamon, and ground cloves very well until creamy and smooth.
5. In a separate bowl, mix the baking soda, baking powder, and flour, and stir in to the mixture.
6. Add grated orange peel and juice, brandy, breadcrumbs, and walnuts.
7. Finally, and carefully, fold in the beaten egg whites.
8. Lightly grease a 13x9 inch baking pan (or equivalent) with butter, pour in the batter, and bake at 340F for 40 minutes.
9. Cake is done when a knife inserted into the middle comes out dry.
10. Spoon the cooled syrup evenly over the hot cake. Sprinkle with walnuts mixed with a little cinnamon. Allow to cool before serving.
11. Make sure the syrup is completely cooled before adding to cake. If necessary, refrigerate for a few minutes.
Title: Quark-Keilchen (German Fried Cheese Cakes)
Ingredients:
- 2 cream-style cottage cheese
- 1/2 eggs
- 2 salt
- 1/8 sugar
- 1/3 lemon rind
- 1/2 raisins
- 1/3 margarine
- 1/4 butter
Instructions:
1. Mix together cottage cheese, potato flakes, eggs, salt, sugar, lemon rind, raisins and flour to form a smooth dough, adding a little more flour if dough is too sticky. Pat the dough out on a floured surface to form a rectangle 9x3 inches.
2. Cut into 1 1/2-inch squares.
3. Melt margarine in frying pan over medium heat.
4. Fry squares on both sides until browned, about 1 to 2 minutes on each side.
5. Serve hot with confectioners' sugar, syrup or preserves.
Title: Egg Free Cake or Muffins
Ingredients:
- 2 3/4 self raising flour
- 1 sugar
- 10 vanilla extract
- 1 water
- 1/3 olive oil
Instructions:
1. pre heat the oven 200 degrees c.
2. mix the sugar and flour first.
3. mix the water and vanilla add to dry ingredients.
4. add oil
5. the mix will create a batter that you pour or spoon into muffin cases and bake for approximately 20 minutes.
6. you can add fruit or substitute 1 cup of flour for coco powder for chocolate cake.
Title: Chocolate Almond Macaroons (cookies)
Ingredients:
- 1 1/2 almond paste
- 1 1/2 sugar
- 1 confectioners' sugar
- 1/2
- 4
- 2
Instructions:
1. Preheat oven to 350 degrees Break Almond Paste into pebble-like pieces Combine all ingredients EXCEPT ALMOND SLICES in electric mixer on low speed until blended.
2. Increase to medium speed and mix for 2 minutes.
3. The dough will be sticky.
4. Have a bowl of water close by to dip your fingers in to keep dough from sticking to your hands while rolling.
5. Roll dough into 1 inch balls Roll dough balls into almond slices Place balls on a parchment lined (I prefer Silpat) cookie sheet 2 inches apart.
6. Lightly flatten tops of cookies.
7. Bake for 15-20 minutes.
8. Leave on parchment until completely cooled.
9. Remove with metal spatula.
Title: High Protein Brownie
Ingredients:
- 1 fat-free cool whip
- 1/3 egg
- 1
Instructions:
1. spray a mug with cooking spray.
2. crack egg into mug.
3. add cool whip, mix until smooth.
4. add protein powder, mix until smooth (add water if needed).
5. microwave on high for 2 minutes (more if needed).
6. turn mug upside down to drop brownie onto a plate (cut to see if fully cooked).
7. let cool and enjoy.
Title: Awesome Angel Food Cake
Ingredients:
- 1 1/2 powdered sugar
- 1 1/2 cake flour
- 1 granulated sugar
- 1 cream of tartar
- 1 1/2 vanilla
- 1 1/2 salt
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 375 degrees Farenheit.
2. Combine cake flour and powdered sugar in a medium sized bowl. Set aside.
3. Add egg whites and cream of tartar in a large bowl.
4. Beat until foamy on medium speed.
5. Add sugar two tablespoons at a time beating at medium speed and with the last addition add the salt, vanilla, and almond extract.
6. Beat on high until it becomes stiff peaked.
7. Gently fold in flour and powdered sugar 1/4 cup at a time.
8. Put in an angel food cake pan and bake for 35 minute.
9. Remove from oven and place pan upside down on a glass bottle and let become cold. (Preferrably overnight).
10. Remove from pan and enjoy.
Title: Orange Mousse
Ingredients:
- 2/3 unflavored gelatin
- 1 honey
- 1/2 ground nutmeg
- 2
- 1/4
- 1/8
- 1 1/2
Instructions:
1. Thoroughly chill milk in a stainless steel or glass mixing bowl.
2. Sprinkle gelatin over orange juice in a small saucepan; cook over low heat, stirring constantly, just until gelatin dissolves.
3. Cool slightly.
4. Add honey, grated orange peel, and nutmeg to gelatin mixture, mixing well; set aside.
5. Beat chilled milk at high speed of an electric mixer until milk begins to thicken.
6. Gradually add gelatin mixture in a slow, steady stream, beating constantly, just until thickened.
7. Coarsely chop 1 cup orange sections; fold into whipped mixture.
8. Spoon into a 4-cup mold coated with cooking spray; chill until set.
9. Unmold on a serving platter; garnish with remaining 1/2 cup orange sections.
Title: No-Bake Thumbprint Cookies
Ingredients:
- 3 rolled oats
- 3/4 dates
- 1 1/2 almond butter
- 1/2 orange
- 1 cinnamon
- 1/2 sea salt
- 1
Instructions:
1. Soak dates in warm water to cover for 10-15 minutes.
2. Grind oats in a blender or food processor.
3. Pour into a bowl and set aside.
4. Place dates in the food processor with 1/2 cup of soaking liquid and puree.
5. Add to oats, along with almond butter, coconut, orange zest and juice, and spices.
6. Knead together until a dough is formed.
7. Form into balls and press down in middle with thumb.
8. Place a small amount of preserves in the indentation.
9. Refrigerate for at least 1 hour.