lumicero/recipes-ing2inst huggingface dataset:
Title: Mixed Berry Tiramisu
Ingredients:
- 1 frozen unsweetened mixed berries
- 12 sugar
- 1 frozen raspberries in light syrup
- 1/4 mascarpone cheese
- 3 vanilla extract
- 3 strawberry
- 2 raspberries
- 1 blueberries
- 1
- 1/2
Instructions:
1. Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium heat until mixture resembles jam and is reduced to 1 cup, stirring frequently, about 15 minutes.
2. Cool jam mixture.
3. Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids.
4. Discard solids.
5. Add raspberry liqueur to raspberry syrup in bowl.
6. Using sharp knife, trim 1 biscuit to 3-inch (about) length.
7. Quickly dip biscuit into syrup, turning to coat lightly.
8. Place rounded end up and sugared side against side of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
9. Repeat with as many biscuits as necessary to cover sides of pan.
10. Dip more biscuits in syrup and arrange on bottom of pan, covering completely and trimming to fit.
11. In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend.
12. Set aside.
13. Thinly slice enough strawberries to measure 1/2 cup.
14. Gently spread half of jam mixture over biscuits in bottom of pan.
15. Spoon half of mascarpone mixture over; smooth top.
16. Sprinkle with sliced strawberries, 1/2 cup fresh raspberries and 1/2 cup blueberries.
17. Dip more biscuits into syrup; arrange over fruit in pan, covering completely and trimming to fit.
18. Gently spread remaining jam mixture over biscuits.
19. Spoon remaining mascarpone mixture over; smooth top.
20. Cover; chill at least 4 hours or overnight.
Title: Ice Cream Mochi
Ingredients:
- 10 glutinous-rice flour
- 6 water
- 1 sugar
- 6 potato starch
- 1/2 ice cream
- 2
Instructions:
1. Line cupcake liners in a mini muffin pan. With a cookie dough scoop, scoop out ice cream onto the liners. Keep in freezer until solid, about 1 hour.
2. In a large microwave-safe mixing bowl, sift glutinous rice flour, rice flour, and sugar together. Add water and whisk mixture until well incorporated.
3. Cover the bowl with plastic wrap leaving a small opening uncovered. Heat the mixture on high in the microwave for 1 1/2 minute.
4. Take it out and stir with a wet silicone spatula. Cover the bowl and heat on high for another 1 minute. Again, stir with a wet spatula and heat mixture for a final 30 seconds or until the mixture is cooked through. It’ll be slightly translucent when the flour is cooked.
5. Wrap the mochi dough with plastic wrap and refrigerate until completely cooled.
6. Dust the surface of a parchment paper with potato starch and place the cooled mochi dough on top and dust off with more potato starch. With a rolling pin, roll the mochi dough until it’s about 3/8-inch thick.
7. Cut mochi dough with a large round cookie cutter, dust off excess starch. Place each mochi dough on a small piece of plastic wrap and repeat with the remaining cut-out dough.
8. Place a scoop of prepared ice cream onto a mochi dough round, wrap the ice cream and seal the edges. Wrap each with the plastic wrap and place back into the muffin pan and chill in the freezer for 30 minutes, or until ready to serve. Enjoy!
Title: Marcie's Country Apple Crisp
Ingredients:
- 2 flour
- 2 quick oatmeal
- 2 brown sugar
- 2 cinnamon
- 1 butter
- 4 tart green apples
- 1 sugar
- 1 water
- 2 cornstarch
- 2 vanilla
Instructions:
1. Mix the first 5 ingredients; put 1/2 in a 9x13 cake pan.
2. Boil together the last 5 ingredients until liquid is clear- about 3 minutes.
3. Pour apple mixture over bottom crust.
4. Sprinkle the remainder of the oatmeal mixture on top.
5. Bake at 350 for 1 hour.
Title: Fresh Fruit Parfait
Ingredients:
- 8 berries
- 2 reduced-fat cream cheese
- 12 powdered sugar
- 1 1/2 lemon juice
- 2 lemon peel
- 1 of fresh mint
- 2
Instructions:
1. Mix berries in a large bowl. Add the vanilla sugar, mix and refrigerate.
2. In a mixing bowl, cream together the cream cheese and powdered sugar on low until smooth. Add the lemon juice, lemon peel and mint. Mix on medium for 30-60 seconds.
3. Scoop into a pastry bag or ziploc bag. Refrigerate for at least 1 hour.
4. Line up 8 parfait or stemmed glasses. Spoon 2 tablespoons of berries into each glass followed by 2 tablespoons of the lemon cream. Repeat until glasses are filled.
Title: Apricot & Blueberry Crumble Cake
Ingredients:
- 7 butter
- 8 self-raising flour
- 8 baking powder
- 1 eggs
- 3 milk
- 2 vanilla yogurt
- 5 apricots
- 10 blueberries
- 8 butter
- 1 self-raising flour
- 3 brown sugar
- 3 ground cinnamon
- 1
Instructions:
1. Line an oblong traybake tin (8 x 12in) with baking parchment and heat oven to 350°F
2. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
3. Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
4. When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble.
5. Return to oven for 15-20 mins until a skewer comes out clean.
6. Serve warm as a dessert, or cooled and cut into squares with tea.
Title: Chocolate Chip Vanilla Cream Bars
Ingredients:
- 2 margarine
- 2 vanilla extract
- 4 eggs
- 1 1/2 sugar
- 1 1/2 brown sugar
- 2 salt
- 2 baking soda
- 4 1/2 flour
- 4 chocolate chips
- 2 vanilla pudding mix
- 2
Instructions:
1. Preheat your oven to 350 degrees.
2. Cream margarine and sugars. Add vanilla, eggs salt and baking soda.
3. Add your flour and non-dairy creamer.
4. Add chocolate chips - don't over mix.
5. Take two cookie sheets. Line one with baking paper, the other simply grease. Divide the dough, leaving slightly more for the greased pan. spread evenly with the back of a metal spoon. This is a slow process - be patient, especially for the pan with the baking paper.
6. Bake13-18 minutes. Let cool.
7. Mix the non dairy creamer with the pudding mix until thick. Spread on the cookie in the pan.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 butter
- 1 egg
- 1 1/4 flour
- 1/2 vanilla
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Made with Kitchen Aid blender.
2. put peanut butter, butter, in bowl. Mix on stir for 30 seconds. Then 6 for 1 minutes.
3. Add sugars, vanilla, egg. Speed 4, 2 minutes .
4. Flour & baking soda - speed 2 for a minute.
5. Heaping tablespoon of mix into balls - place ball on on ungreased cooking sheet.
6. use fork, press firmly once north & once south.
7. bake at 375 for 12 minutes.
8. use toothpick to verify done. Toothpick should come out clean.
9. move to cooling racks - wait a few minutes.
Title: Idaho Potato Cake
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 1 mashed potatoes
- 1 vanilla
- 2 flour
- 1/4 baking soda
- 1 milk
- 1
Instructions:
1. Cream butter and sugar until fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Blend in potatoes and vanilla.
4. Combine flour, cocoa, and baking soda.
5. Add alternately with milk, blending well.
6. Stir in nuts.
7. Bake in greased 13x9 pan for 45 minutes at 350F degrees.
Title: Ruth's Chocolate Cake
Ingredients:
- 2 flour
- 1 sugar
- 1 Splenda granular
- 1 butter
- 3 1/2 baking soda
- 1 water
- 1 buttermilk
- 1/2 eggs
- 2 vanilla
- 1 butter
- 1/4 milk
- 1/4 powdered sugar
- 2
- 8
Instructions:
1. For cake, mix flour, sugar, and baking soda.
2. Melt butter on low heat and add cocoa and water until melted.
3. Add to dry ingredients.
4. Allow to cool for a few minutes before adding buttermilk, eggs, and vanilla to avoid cooking the eggs.
5. Bake at 375° for 30 minutes.
6. For frosting, melt butter and cocoa until ALMOST boiling.
7. Add powdered sugar and cook on low heat, stirring constantly, until sugar has melted. It will be slightly lumpy.
8. Pour over warm, not hot, cake.
Title: Quick and Easy Tres Leches Cake - Pastel De Tres Leches
Ingredients:
- 5 eggs
- 4 buttermilk
- 4 milk
- 1/3 cream cheese
- 1 sour cream
- 3 butter
- 3 vanilla
- 1 rum
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 salt
- 1 sugar
- 1/3 water
- 1 corn syrup
Instructions:
1. Preheat the oven to 350 degress.
2. Add the cake mix to the mixing bowl of a standing mixer. (Or a large bowl, if you are going to mix it by hand with a whisk). Add 2 eggs plus 3 yolks (reserve the egg whites for the meringue topping) and ½ cup milk or buttermilk. Mix on low speed for 30 seconds or until well blended.
3. Add the softened cream cheese, sour cream, melted butter, butter rum flavoring, 1 teaspoon vanilla and 2 tablespoons rum (optional) and mix on medium speed for 1 – 2 minutes, until well-blended.
4. Spread batter into a 9 x 13 inch cake pan. Bake for 20 to 25 minutes, just until a toothpick inserted into the middle comes out clean.
5. While the cake is baking, make the milk ‘syrup’ that will soak into the cooled cake: In a bowl, whisk together the condensed milk, the evaporated milk, and the whipping cream (the three kinds of milk, or ‘res leches), 1 teaspoon vanilla, a pinch of salt, and 1 tablespoon rum (optional).
6. Once the cake is out of the oven, use a fork or small skewer to gently poke holes in the cake, Slowly pour the milk mixture over the entire cake. The milk mixture will not soak in immediately, and may pool in the sides and the bottom at first, but it will eventually soak into the cake completely. Tilt pan around some to help distribute the liquid.
7. Cover the cake with saran wrap and chill for 3-4 hours or overnight.
8. To make the meringue topping, place the egg whites in the (very clean) bowl of an electric mixer, and attach the wire whisk.
9. Place the sugar, 1/3 cup water, corn syrup, and pinch of salt in a small saucepan, and bring to a boil.
10. When the temperature of the sugar syrup reaches about 238 degrees Fahrenheit (after about 3 minutes), turn on the mixer and start beating the egg whites. When the temperature reaches 242 degrees Fahrenheit (117 degrees Celsius), remove the syrup from the heat. (The total cooking time is about 4 minutes, and the sugar syrup should make thin threads if you drizzle it off of a fork, and will have thickened.).
11. The egg whites should be forming medium stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites. Continue to beat the meringue for 1-2 minutes longer. Stir in 1 teaspoon vanilla and 1 teaspoon rum if desired.
12. Spread the meringue over cake, and use the back of a spoon to make decorative peaks. Sprinkle cake with powdered cinnamon.
Title: Bananas or Pineapple With Yogurt
Ingredients:
- 4 firm bananas
- 1/4 dark brown sugar
- 2 dark brown sugar
- 1/2 cardamom
- 3 cinnamon
- 2 dark rum
- 2 unsalted butter
- 1 low-fat yogurt
- 2 vanilla
- coconut
Instructions:
1. Turn on broiler.
2. Arrange banana slices in a buttered baking dish.
3. Sprinkle with brown sugar, cardamon or cinnamon and dot with butter.
4. Douse with rum.
5. Broil 2-3 mins or until top is bubbly.
6. Serve with vanilla yogurt and vanilla.
7. Sprinkle with chopped nuts.
8. Garnish, if desired.
9. Enjoy it is delicious!
Title: Out of This World Cake
Ingredients:
- 1 butter
- 2 sugar
- 6 eggs
- 3 milk
- 1/2 flaked coconut
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350.
2. Cream butter. Gradually add sugar while beating. Beat until light.
3. Add eggs one at a time, beating well after each addition, until light and fluffy.
4. Add crumbs, alternately with milk. Mix well,.
5. Stir in coconut and walnuts. Spoon into lightly greased 10 inch tube pan or bundt pan.
6. Bake for 11/2 hours or until done.
Title: Chocolate Brownie Cupcakes
Ingredients:
- 3/4 flour
- 1/2 baking powder
- 1 salt
- 1/4 granulated sugar
- 2/3 brown sugar
- 2/3 unsalted butter
- 3/4 vanilla
- 1/2 eggs
- 1/2
- 3
- 2/3
Instructions:
1. Preheat oven to 325F and use muffin pan lined with paper liners.
2. In a small bowl, mix together flour, cocoa powder, baking powder and salt.
3. In a large bowl, whisk together granulated and brown sugars and butter until smooth. Whisk in vanilla and almond extract. Add eggs, one at a time, beating well after each addition. Add flour mixture, beating until combined. Stir in chocolate chips.
4. Scoop batter into prepared pan. Bake in preheated oven for 28 minutes or until a tester inserted into center comes out with a few crumbs attached and a little melted chocolate. The tops of cupcakes will not spring back when touched.
5. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
6. Top cooled cupcakes with favorite frosting.
Title: Best Ever Snickerdoodles..
Ingredients:
- 2 2/3 all-purpose white flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 1/4 ground nutmeg
- 1 unsalted butter
- 1 3/4 granulated sugar
- 1 1/2 light corn syrup
- 2 eggs
- 2 1/2 vanilla extract
- 1/4 sugar
- 1 1/2 ground cinnamon
Instructions:
1. Preheat oven to 375*.
2. Grease several baking sheets or coat with nonstick spray.
3. In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt and nutmeg, if using -- set aside.
4. In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, and corn syrup until well blended and fluffy.about 2 minutes. Add the eggs and vanilla and beat until well blended and smooth.
5. Beat in half of the flour mixture until evenly incorporated.
6. Stir in the remaining flour mixture until evenly incorporated.
7. Let the dough stand for 5-10 minutes or until firmed up slightly.
8. Put the cinnamon sugar in a shallow bowl. roll portions of the dough into generous 1 1/2" balls with lightly greased hands (the dough will be soft).
9. Roll each ball in the cinnamon sugar mixture.
10. Place on baking sheets, spacing about 2 3/4" apart.
11. Using your hand, slightly pat down the tops of the balls.Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes, or until just golden brown at the edges.
12. Reverse the sheets from front to back halfway through baking to ensure even browning.
13. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.
14. using a spatula, transfer the cookies to wire racks to cool completely. Let the baking sheets cool between batches to keep cookies from spreading too much.
15. Will keep in airtight container for up to 10 days or freeze for up to 2 months.
Title: Almond Toffee Rugelach
Ingredients:
- 1 almond paste
- 1 ground cinnamon
- 3 sugar
- 1/4 egg
- 1/2
- 1
Instructions:
1. Remove pie crust sleeves from box, and let sit on counter for 10-15 minutes while you prepare the other ingredients.
2. Preheat oven to 350°F Have two cookie sheets ready, lined with parchment paper.
3. In a small bowl, combine the cinnamon & sugar; set aside.
4. Spoon the almond paste into a microwave-safe bowl. Microwave on high for about 10-15 seconds. Stir; add 1-2 tablespoons of water and stir again. If paste is still too thick, microwave again for about 10 seconds. Stir well & make sure the paste is spreadable, adding a little more water if necessary, but mixture should not be too thin or runny (it should look like thick mashed potatoes).
5. On a lightly floured board, unroll one of the pie crusts and roll lightly with a rolling pin to even out the dough.
6. Spread about half of the almond paste to within about 1/2" of the edge of the dough; sprinkle with the cinnamon sugar, then sprinkle about half of the toffee bits.
7. Cut the dough into 16 wedges with a pizza cutter (quarter the dough, then cut each quarter in half, and then half again).
8. Roll up each wedge, starting at the wide end. Place cookie, point underneath, on parchment-lined cookie sheet. Brush each cookie with egg wash & sprinkle with cinnamon sugar. Repeat above steps with the other roll of pie crust dough.
9. Bake at 350F for 10-15 minutes, or until lightly browned. Remove cookies onto a cooling rack to cool completely.
Title: Hidden Surprise Cookies
Ingredients:
- 3/4 butter
- 1 granulated sugar
- 1/2 baking powder
- 1/2 salt
- 1 egg
- 2 vanilla
- 2 all-purpose flour
- 2 1/2 powdered sugar
- 1/3 butter
- 2
- 1
- 1/4
Instructions:
1. Preheat oven to 375 degrees.
2. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt; beat until combined. Beat in egg, egg yolks, and vanilla until combined. Beat in flour (you may need to hand mix some of it).
3. Transfer 3/4 cup of the dough to a small bowl. Add powdered sugar, cocoa powder, and melted butter. Beat well. Shape into 1-inch balls.
4. Beat almond extract into remaining dough. Mold about 1 tablespoons of almond dough around each cocoa ball. Roll gently to make smooth, round ball. Roll each ball in colored sugar or candy sprinkles. Place balls two inches apart on greased cookie sheet.
5. Bake at 375 for 10-11 minutes or until bottoms are browned. Cool cookies on a pan for 1 minute then transfer to a wire rack. Cool completely.
Title: Drunken Peach Cobbler
Ingredients:
- 1 brown sugar
- 1 1/4 flour
- 2 cornstarch
- 2 cinnamon
- 1 salt
- 1/2 eggs
- 3 vanilla extract
- 1 butter
- 2 egg
- 1 heavy whipping cream
- 1/2 raw sugar
- 1
- 1/3
Instructions:
1. Preheat oven to 400 degrees.
2. Line the bottom and sides of a 9X13 baking dish with 2/3 of the pie crust.
3. Mix brown sugar, flour, cornstarch, cinnamon, and salt in a bowl.
4. Add peaches, tossing to coat.
5. Whisk peach schnapps, 2 eggs and vanilla in a bowl.
6. Add to peach mixture, mix gently.
7. Spoon the peach mixture into the prepared baking dish.
8. Dot with butter.
9. Moisten edges of the pie pastry with water.
10. Top with remaining pastry. Seal edges and flute.
11. Mix 1 egg and whipping cream in a bowl.
12. Brush pastry with egg mixture.
13. Sprinkle with raw sugar.
14. Bake for 55 minutes.
Title: Fresh Strawberry Tiffany Torte
Ingredients:
- 1/3 butter
- 2 1/2 cream cheese
- 1 fresh strawberries
- 1 powdered sugar
- 3 milk
- 1 3/4 vanilla instant pudding mix
- 1 heavy cream
- 1
Instructions:
1. Combine butter and 2 cups cookie crumbs.
2. Press crumb and butter mixture into a greased 13x9-inch pan.
3. Cream the cheese; add milk and instant pudding package and beat until smooth and thick.
4. Pour mixture on top of crust.
5. Combine powdered sugar and strawberries and spoon over pudding.
6. Spread whipped cream over strawberries and sprinkle with reserved crumbs.
7. Garnish with fresh strawberries.
8. Refrigerate over night.
Title: Raspberry White Chocolate Cake
Ingredients:
- 1 eggs
- 2 lemon juice
- 2 water
- 1 white chocolate chips
- 2/3 white chocolate chips
- 1/3 butter
- 6 powdered sugar
- 1/2 lemon juice
- 1 salt
- 6 fresh raspberries
- 1/4
- 3
- 1/2 - 1
- 1
- 6
Instructions:
1. Place the first 6 oz of white chocolate into a bowl. Microwave on high for 1 minute, stir. Microwave for one more minute, and stir again until completely melted. Let it cool for a few minutes.
2. Combine the cake mix, eggs, lemon juice, water and oil. Mix well for several minutes. Whisk in the melted white chocolate.
3. Grease and flour 2 round 8-inch cake pans. Add the batter. Bake for 28-32 minutes at 350 degrees, or until golden brown/fragrant and a toothpick comes out clean.
4. Allow the cakes to cool in the pans for about 10 minutes. Then turn out onto a wire rack and let cool completely.
5. For the frosting: Melt the remaining 6 oz chocolate chips as in step 1.
6. Cream the butter and neufchatel cheese together until fluffy. Slowly add the powdered sugar (NOTE: make sure it is well sifted, or there will be lumps!) and mix well until combined.
7. Whisk in the white chocolate, the pinch of salt and the lemon juice. Check the consistency, beat in more butter or powdered sugar if needed. Note: the frosting will solidify slightly once refrigerated.
8. Evenly spread the top of one of the cooled cakes with the raspberry jam.
9. Place the second cake on top. Using a spatula or frosting knife, spread the frosting evenly over the top and sides of the cake. Decorate with leftover frosting, if desired.
10. Garnish with the fresh raspberries, and keep refrigerated.
Title: Pecan Praline Cookies
Ingredients:
- 1/2 butter
- 1 1/2 light brown sugar
- 1 egg
- 1 vanilla extract
- 1 2/3 flour
- 1 1/2 baking powder
- 1/2 salt
- 1 light brown sugar
- 1/2 heavy cream
- 1 powdered sugar
- 1 whole pecans
Instructions:
1. Preheat oven to 350*F.
2. In a large bowl, cream together the butter and brown sugar until fluffy.
3. Blend in the egg and vanilla.
4. In another bowl, mix the flour, baking powder, and salt; gradually add to the creamed mixture, stirring just until combined.
5. Shape Tbsp.
6. of dough into balls; space 2" apart on lightly greased or parchment paper-lined cookie sheets.
7. Bake for 10-12 minutes, or until lightly browned; cool on the sheets for 10 minutes, then transfer cookies to wire racks and cool completely.
8. Meanwhile, make the icing: In a small saucepan over medium heat, mix the brown sugar and heavy cream; bring to a boil.
9. Cook and stir for 2 minutes; remove pan from heat and stir in the powdered sugar, mixing until smooth.
10. Dip the bottoms of the pecans into the icing and place 2 on each cookie; drizzle tops with more icing.
Title: Bread Pudding With Whiskey Sauce
Ingredients:
- 3 granulated sugar
- 10 eggs
- 4 pure vanilla extract
- 3 brown sugar
- 2 cinnamon
- 1/4 brown sugar
- 1/2 butter
- 1 egg
- 1/2 vanilla extract
- 1 nutmeg
- 2 heavy cream
- 1/2 cornstarch
- 1/4
- 1/2
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla, and cinnamon. Pour over cubed bread and let sit for 10 minutes.
3. Pour bread mixture into prepared pan. Sprinkle 1/4 cup brown sugar over the top. Place a peice of parchment paper over the top and bake for 35. Then remove the parchment paper and place back in the oven for another 10-15 minutes, or until set. Remove from oven.
4. For the sauce:.
5. Mix together the brown sugar, butter, egg, nutmeg, whiskey, and vanilla in a saucepan over medium heat wisk together till the butter and sugar is melted and completely blended into the sauce. In a bowl mix the cornstarch and the heavy cream together. Add the cream mixture to the sauce and continue to whisk till it comes it a light boil, then remove from the heat. Pour the Whiskey Sauce over bread pudding. Serve warm or cold.
6. Enjoy: from Chef Travis W Holland.
Title: No Cream Whipped Cream
Ingredients:
- 1 unflavored gelatin
- 1/4 cold water
- 1/2 cold water
- 2 powdered sugar
- 3 vanilla extract
- 1 cold water
- 1 powdered milk
- 1 1/4
Instructions:
1. In small bowl, mix cold water with gelatin until gelatin is softened.
2. In blender, whip gelatin mixture and hot water for 2 minutes, or until the gelatin is dissolved.
3. While blender is running, gradually add almond oil, powdered sugar, and vanilla.
4. Place blender in freezer to chill for 15 minutes. Do not let gelatin set.
5. In large chilled bowl, whip ice water and nonfat milk powder until peaks begin to form.
6. Add the gelatin mixture and continue to whip until stiff peaks form.
7. Put in fridge up to 4 days and whip when you want to use it.
Title: Fuss Free Sponge Cake
Ingredients:
- 3 eggs
- 1 sugar
- 1/2 water
- 1 1/4 flour
- 1/4 baking powder
Instructions:
1. Line the bottoms of two 9" cake pans with waxed paper or parchment.
2. Beat eggs, add 1/2 cup sugar, then beat for 4 minutes.
3. Gradually add remaining 1/2 cup sugar.
4. Stir in water.
5. Gradually add flour and baking powder and mix on low speed of electric mixer.
6. Pour batter into prepared pans and bake at 350 degrees for 20 to 25 minutes.