lumicero/recipes-ing2inst huggingface dataset:
Title: Millionaire Salad
Ingredients:
- 1 cherry pie filling
- 1 Cool Whip
- 1 sweetened condensed milk
- 1 pineapple chunks
- 1 mandarin oranges
- 1 seedless grapes
- 1 walnuts
- 1 mini marshmallows
Instructions:
1. Fold together cherry pie filling, Cool Whip and sweetened condensed milk.
2. Mix in fruit. (Watch the mandarin oranges, they like to break)
3. Add nuts and marshmallows.
4. Chill.
Title: Cherry and Almond Cake
Ingredients:
- 8 butter
- 8 sugar
- 4 eggs
- 8 self rising flour
- 8 marzipan
- 4 icing sugar
- 2 -3
- 9
- 2
Instructions:
1. Preheat oven to 160*C (325*F) Grease a deep 8 inch round cake tin and line the base and sides with wax paper.
2. Cream the butter and sugar together, 2 to 3 minutes, until light and fluffy.
3. Pour in eggs a little at a time, beating well after each addition.
4. Mix in the flour one third at a time.
5. Fold inthe cherries, ground almonds and almond extract until evenly mixed.
6. Spoon half into the tin.
7. Roll out the marzipan to a 7 1/2 inch circle.
8. Lay this on top of the cake mixture in the tin, then cover with the rest of the mixture.
9. Level with the back of a spoon and scatter the almonds on top.
10. Bake in the oven for 1 1/2 hours, covering with foil after 1 hour if it shows signs of burning.
11. The cake is done when it shrinks away from the side of the tin and a skewer inserted in the centre comes out clean.
12. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely.
13. Dust with icing sugar before serving.
Title: Pumpkin Spice Cookies
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 1 1/4 pumpkin pie spice
- 1/2 baking powder
- 1/8 salt
- 1 egg
- 1 1/3 flour
- 3 powdered sugar
- 1/2 vanilla
- 1 corn syrup
- 2 -4 milk
Instructions:
1. In a large mixing bowl, beat butter until smooth.
2. Beat in brown sugar, pumpkin spice, baking powder and salt.
3. Beat in an egg until well combined.
4. Beat in as much flour as you can with mixer.
5. Stir in remaining flour with a spoon.
6. Chill if necessary, until easy to handle.
7. On a lightly floured surface, roll out dough to 1/4 inch thickness and cut out with cookie cutters.
8. Place 1 inch apart on cookie sheet and bake at 375 for 6-8 minutes or until edges begin to brown.
9. Cool on wire rack.
10. Powdered Sugar Icing:.
11. In a medium bowl, combine powdered sugar, vanilla, corn syrup and enough milk (2-4 TB.) to make icing consistency.
12. Divide icing and tint one with orange and the other green.
13. Ice cookies.
Title: Light and Fast Carrot Cake With Frosting
Ingredients:
- 1 diet ginger ale
- 12 carrots
- 2 fat free cream cheese
- 3 marshmallow cream
- 1 confectioners' sugar
- 1
- 1/2
- 1/4
Instructions:
1. Mix cake ingredients, bake in the 9x13 pan as directed.
2. Beat cream cheese until smooth -mix in sugar and flavoring, beat very well making sure there are no clumps - then mix in the marshmallow fluff until smooth. I refrigerated this is a covered container overnight and spread on the cooled cake in the AM. Refrigerate the frosted cake for approx 4 hour and enjoy!
Title: Peaches 'n Cream Cake
Ingredients:
- 3 milk
- 1 1/2 vanilla extract
- 1 1/2 ground nutmeg
- 1/4 light brown sugar
- 2 rum
- 1 cream cheese
- 1 light brown sugar
- 2 rum
- 1/3 buttermilk
- 1 butter
- 1 eggs
- 2/3 rum
- 1/2
- 3
Instructions:
1. For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate.
2. For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.
3. Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.
4. Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
5. Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate.
6. Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish.
7. Top with remaining cake layer; spread top and side of cake with remaining frosting.
Title: Family Fun's Sand Castle Cake C/O --tasty Dish--
Ingredients:
- 1
- 2
- 1
- 4
- 2
- 6
Instructions:
1. Notes and tips: I read through the recipe reviews on the Family Fun site and they are worth noting here. One reviewer stated that the cake does not transport well, another added fruit roll up shaped like flags to the tops of the turrrets.
2. Use a long serrated knife to trim the top of the round cake flat, if needed. Cut a 5 1/2-inch and a 3 1/2-inch circle from the square cake, as shown, then stack all three pieces, spreading vanilla frosting between the layers. Frost the stack.
3. Use a rolling pin or food processor to crumble the wafers. With your hands, press the crumbs into the frosting, completely coating the cake. Spread frosting on the bottom of each ice-cream cup, then set them around the cake. With a serrated knife, carefully trim 1 1/2 inches from the top of 2 of the sugar cones. Set all 6 cones into the cups to complete the turrets, spreading a bit of frosting around the rims to hold them if needed.
4. Press 2 graham cracker-stick doors into the middle cake layer and rim the rest of the cake with graham cracker-stick halves. Sprinkle the remaining crumbs around the base and add a scattering of candy seashells and rocks, if using.
5. Servings estimated.
Title: Chocolate Chip Marshmallow Muffins
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 granulated sugar
- 1 milk
- 30 marshmallows
- 2 eggs
- 1/4 canola oil
- chocolate chips
Instructions:
1. Preheat oven to 375 degrees fahrenheit
2. Grease a 12 cup muffin pan and set aside.
3. In a large saucepan put milk and marshmallows together over medium heat and stir until melted completely. Set aside to cool.
4. Assemble dry ingredients in a medium size bowl and put aside.
5. After the marshmallow mixture has cooled down pour into a large mixing bowl then add the eggs and oil and whisk until well combined.
6. Add the dry ingredients slowly and mix until just combined with other ingredients.
7. Pour batter into greased muffin cups and then add chocolate chips at your own discretion into each container.
8. Bake for approximately 15 minutes or until lightly browned on top
9. Remove from oven and wait 10 minutes before putting on a plate to cool.
Title: Yoyos
Ingredients:
- 175 butter
- 1/4 icing sugar
- 3 vanilla essence
- 1 1/2 flour
- 1/4 butter
- 50 icing sugar
- 1/2
- 2
Instructions:
1. pre heat oven to 180 degrees C.
2. cream butter and icing sugar until light and fluffy.
3. add essence.
4. sift flour and custard powder together, fold into creamed mixture.
5. roll teaspoonfuls of mixture into balls.
6. place on oven tray, gently flatten with a floured fork (not to hard, you still want a thick cookie and it does not rise when baking).
7. bake for 15-20 minutes, when cold sandwich together in pairs with butter filling.
8. to make butter filling:.
9. beat all ingredients until well combined.
Title: Apple Crisp
Ingredients:
- 5 apples
- 3/4 sugar
- 2 flour
- 1/2 cinnamon
- 1/4 salt
- 1 vanilla
- 1 butter
- 1/4 water
- 1 flour
- 1/2 oats
- 1 brown sugar
- 1/2 butter
Instructions:
1. Mix filling ingredients, except butter, in a large bowl. Let set for approximately ten minutes. Pour into 8x13 pan and dot with butter.
2. Mix topping ingredients, except butter. Cut butter into rest of topping ingredients until crumbly.
3. Spread topping over filling. Bake at 375 degrees for 35 - 40 minutes.
4. Serve with vanilla ice cream or cream.
Title: Double Dark Thumbprint Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 table salt
- 1/2 baking powder
- 1/4 baking soda
- 4 unsalted butter
- 1 1/3 sugar
- 1/2 eggs
- 3 vanilla extract
- 3/4 bittersweet chocolate
- 3 bittersweet chocolate
- 3 unsalted butter
- 2
Instructions:
1. Position rack in center of oven and preheat to 350 degrees. Line 3 cookie sheets with parchment or nonstick baking liners.
2. In a medium bowl, whisk the flour, salt, baking powder, and baking soda.
3. In a stand mixer fitted with the paddle attachment, beat butter, sugar, and cocoa powder on medium speed until well blended, about 2 minutes. Scrape down the bowl and the beater. Add the eggs one at a time, mixing until blended after each addition, about 30 seconds, and adding the vanilla along with the last egg, Continue mixing on medium speed until well blended, about 1 minute. Add the cooled melted chocolate and mix until just blended, about 30 seconds. Add the flour mixture and mix on low speed until well blended, about 1 minute.
4. Using a mini ice cream scoop, drop tablespoons of dough about 1 1/2" apart on the prepared cookie sheets. Bake, one sheet at a time, until the cookies are puffed and the tops cracked and dry, 11 to 13 minutes. When the cookies are just out of the oven, use the rounded side of a 1/2 teaspoon measure or the end of a thick wooden spoon to make a small deep well in the center of each cookie. Let the cookies sit on the cookie sheet for 5 minutes and then transfer them to a rack to cool completely. At this point, you can fill the cookies immediately, or store in an airtight container at room temperature for up to 3 days, or freeze for up to one month before filling.
5. Filling: Melt chocolate and butter in the microwave or in a medium bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened.
6. Sppon the chocolate mixture in the the wells of the cooled cookies. Set aside until the chocolate firms up, about an hour. Serve immediately or store in an airtight container at room temperature for up to 3 days,.
Title: Banana Gyoza Dessert
Ingredients:
- 1 banana
- 1 -2 honey
- 15 -17 wonton wrappers
- cinnamon
- olive oil
Instructions:
1. Mash up a banana in a small bowl (I find my hands work better than a fork).
2. Mix in honey and cinnamon.
3. Spoon small portions of mixture on to each gyoza, brush water around the edges with your fingers, and fold corner to corner.
4. Pour a small amount of olive oil into a skillet, and fry all gyoza until crispy.
Title: Red Velvet Snickerdoodles
Ingredients:
- 2 1/2 all-purpose flour
- 1/3 baking powder
- 1 baking soda
- 1/2 sea salt
- 1/2 sugar
- 1 1/2 low-fat cream cheese
- 2 unsalted butter
- 6 canola oil
- 1/3 vanilla extract
- 1/4 egg
- 1 skim milk
- 2 sugar
- 1 cinnamon
- 1
- 2
Instructions:
1. Whisk Flour, Cocoa Powder, Baking Powder, Baking Soda, Sea Salt, in a medium bowl and set aside.
2. Place 1 1/2 cup of Sugar with softened Cream Cheese and mix together, then add melted Butter and mix together. Add Canola Oil, Greek Yogurt, Red Food Color, Vanilla, Egg, and Skim Milk and mix completely until smooth. Add Flour mixture and fold together until a soft dough forms.
3. Adjust the oven rack to the middle position, and turn the oven to 350 degrees. Lightly spray 2 cookie sheets then take @ 1 tablespoon of the dough and roll into a ball, then roll it in the 2 tablespoons of sugar and 2 teaspoons of cinnamon mixed together in a soup bowl to coat. Place on the cookie sheet and gently flatten the top. You can get 1 dozen cookies to a cookie sheet. Bake for @ 11 minutes, let it rest on the tray for @ 5 minutes the transfer to a cooling rack until at room temperature. YOU MUST LET THE DOUGH REST WHILE THE OVEN HEATS UP.
Title: Marshmallow Cream Cheese Buttercream Frosting
Ingredients:
- 1 marshmallow creme
- 1 butter
- 1 cream cheese
Instructions:
1. Bring butter and creme cheese to room temp (70*).
2. Cut cream cheese and butter into chunks.
3. Beat cream cheese until smooth.
4. Place over a bowl of ice water if you need to chill it while starting to add the butter in pieces; beat until just blended and smooth.
5. Gently stir in the jar of marshmallow creme.
6. Frost your cake.
7. You can successfully refrigerate this frosting until ready to use and after you've frosted the cake.
8. Will cover:.
9. 1 9 x 13.
10. 2 10** Springforms.
11. 3 9 x 2's.
Title: Miss Pixie's Honey Crackle
Ingredients:
- 4 butter
- 4 sugar
- 2 honey
- 4 -5
Instructions:
1. Put all ingredients in a saucepan and boil.
2. Simmer for about 4 minutes - stir till golden.
3. Add rice bubbles.
4. Press into buttered tin.
5. Let it set for an hour or so.
Title: Apple Crisp
Ingredients:
- 3 granny smith apples
- 6 cinnamon
- 1 quick-cooking oats
- 1 whole wheat flour
- 1/4 pecans
- 1/4
- 4
- 1/4
Instructions:
1. Preheat the oven to 350f.
2. Spray pie pan with cooking spray.
3. in a bowl combine the apples with 2 tablespoons of the Butter Buds liquid, 2 tablespoons of the sugar, lemon juice and cinnamon, then spread out in baking dish.
4. In a small bowl combine the oats, flour, pecans and 2 tablespoons of the Butter Buds liquid, and sprinkle over the apples.
5. Bake for 45 minutes, or until apples are tender and tthe topping is crisp.
Title: Boston Cream Cup Cakes
Ingredients:
- 1 egg
- 1/4 water
- 1 vanilla flavor instant pudding and pie filling mix
- 1 milk
Instructions:
1. Prepare and bake cake mix according to package directions for cupcakes. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack; cool completely.
2. Meanwhile, whisk together pudding mix and milk until well blended. Cover and refrigerate pudding.
3. Place pudding in pastry bag fitted with small round pastry tip.
4. Place tip inside hole at top of cupcake; gently squeeze bag to fill cupcake with pudding. Repeat with remaining cupcakes and pudding.
5. Frost tops of cupcakes making sure to cover op the hole.
6. Garnish with a half fresh strawberry fan.
Title: Black Walnut Banana Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 1 vanilla
- 2 bananas
- 5 eggs
- 3 flour
- 1/2 baking powder
- 1 cinnamon
- 1 half-and-half cream
- 1 black walnut
Instructions:
1. Set oven to 325 degrees.
2. Grease and flour a 10-inch tube pan.
3. In a large bowl using an electric mixer at medium speed cream the butter and shortening with sugar and vanilla until fluffy (about 4-5 minutes, no sugar granules should remain).
4. Beat in eggs one at a time until combined, then mix in mashed bananas.
5. In a bowl combine flour, baking powder and cinnamon; stir into the creamed mixture alternately with half and half cream.
6. Stir in the walnuts.
7. Pour into prepared tube pan.
8. Bake for 1 hour and 20-30 minutes or until a toothpick inserted in the crown comes out clean.
9. Cool in pan for 15 minutes before turning out onto a wire rack to cool completely.
Title: Fran’s Fresh Fruit Cobbler
Ingredients:
- 1/4 butter
- 1 sugar
- 3/4 flour
- 1/2 baking powder
- 1 milk
- cinnamon
Instructions:
1. Crumble 1/4 lb butter, 1 cup sugar, and 3/4 cup flour together.
2. Set one cup of mixture aside for the top of the cobbler.
3. Add 3 tbl flour and 1/2 tsp baking powder to the remainder of the mixture.
4. Add enough milk to make a batter with a consistency similar to pancake batter.
5. Place 1 quart of fresh fruit* (any kind you want) in a 9 x 9 pan.
6. Pour 1/2 - 1 cup sugar over the fruit (depending on how sweet you like it, and how sweet the fruit you chose already is).
7. Pour batter over fruit.
8. Sprinkle with cinnamon.
9. Crumble the 1 cup reserved mix on top.
10. *If you substitute with frozen fruit, use 2 tbl tapioca with sugared fruit.
11. Bake at 350 degrees for 1 hour.
Title: Stump on a Log Chocolate Cake
Ingredients:
- 1 1/2 confectioners' sugar
- 1/4 cocoa powder
- 1 vanilla
- 4 butter
- 2 instant coffee powder
- 1/4 milk
- 3/4 cream cheese
- 6 sugar
- 1/4 butter
- 2 margarine
- 1 frozen non-dairy topping
- 1/2 all-purpose flour
- 3 cocoa powder
- 1/4 baking powder
- 1/4 salt
- 3 eggs
- 1/2 sugar
- 1 vanilla
- 2 butter
- confectioners' sugar
Instructions:
1. MOCHA FROSTING: Combine all the ingredients together in a bowl and then slowly add milk, (adding more if necessary). Mix until well blended to a smooth consistency. Refrigerate til needed.
2. CHEESECAKE FILLING: Place chocolate chips in small microwave-safe bowl. Microwave 30 seconds; stir. If necessary, microwave at an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside.
3. Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended. Refrigerate until needed.
4. CAKE: Preheat oven to 350°F Line the bottom of a rimmed cookie sheet with parchment paper.
5. In small bowl, combine flour, cocoa, baking powder and salt. Set aside.
6. In large bowl, beat eggs, sugar, and vanilla until thick and creamy, about 4 minutes. Beat in flour mixture and melted butter. Spread in prepared pan and bake 10-14 minutes or until done.
7. Sprinkle a clean kitchen towel generously with confectioners sugar. Immediately invert cake onto towel. Gently peel off parchment paper. Roll warm cake from the long end with towel inside. Place seam side down on wire rack to cool.
8. Unroll cake. Stir cheesecake filling and spread onto cake within 1/2" of edges. Roll back up using the towel to help guide a good seal (like making sushi with a bamboo sheet). Cover with plastic wrap. Refrigerate for one hour, seam side down.
9. ASSEMBLY: Cut of 1/4" of each end. Cut off 1/3 of an end of the cake on the diagonal. Place the longer piece onto the platter you will be serving on. Place the short end on the side of the long piece to resemble a log with a thick branch sticking out.
10. Stir frosting to get it creamy again as this will make it easier to frost the cake. Spread frosting all over the cake with frosting except the ends. Using the tines of a fork, create the bark of the tree. Keep cake refrigerated.
Title: Chocolate White Chocolate Chip Cookies
Ingredients:
- 8 all-purpose flour
- 2 1/4 baking soda
- 1 baking powder
- 1 cinnamon
- 1 salt
- 1/4 unsalted butter
- 1 sugar
- 1 brown sugar
- 2/3 vanilla
- 1 eggs
- 2 white chocolate chips
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Melt chocolate squares in the microwave or using a double boiler, (if you are using the microwave, be sure not to burn chocolate).
3. Set aside.
4. Mix flour, baking soda, baking powder, cinnamon and salt.
5. In a large mixing bowl, combine butter, both sugars, and vanilla.
6. Mix until creamy.
7. Add melted chocolate. Add eggs, one at a time, and continue mixing.
8. Add flour mixture and mix until smooth.
9. By hand add white chocolate chips and mix just until combined.
10. Line the cookie sheet with a parchment or a baking liner if you have one, or just used an ungreased cookie sheet.
11. Put tablespoon sized dollops on a cookie sheet.
12. Bake for 10-13 minutes until golden brown. Cool on wire racks.
13. Store in airtight container.
Title: Queen Elizabeth Date Cake
Ingredients:
- 1/2 dates
- 1/8 raisins
- 1/2 unsalted butter
- 1 1/2 light brown sugar
- 2 eggs
- 2 lemons, zest of
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1/8 salt
- 8 apples
- 1 crystallized ginger
Instructions:
1. Preheat oven to 300Ëš Fahrenheit. Line a large loaf pan (9.25"x5.25"x2.75") with parchment and set aside. Cover the dates and raisins with boiling water and set aside.
2. In a large heavy-bottomed saucepan, melt the butter and brown sugar over low heat, stirring occasionally. When the butter is totally melted, take the pan off the heat and leave to cool slightly (you don't want to cook the eggs). You can peel and chop your apple at this point if you haven't done so already.
3. With a wooden spoon, beat the eggs, one at a time, into the butter/sugar mixture. Stir in the lemon zest and the vanilla extract.
4. Beat in the flour, baking powder and salt. Make sure they are well-combined, but don't over mix.
5. Drain the dates and raisins. Peel the dates if they have a tough outer skin. Chop them up. Stir into the cake batter with the raisins, chopped apple and ginger.
6. Pour batter into prepared tin and bake, in the middle of the oven, for about 2 hours, or until a cake tester comes out clean. Check early to be sure not to bake too long. You want the cake to be moist. Cool the cake in its tin.
Title: Cookie Stamp Shortbread
Ingredients:
- 1 1/2 butter
- 3/4 sugar
- 3 - 3 1/2 flour
Instructions:
1. Cream butter and sugar thoroughly.
2. Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix.
3. Roll into one-inch balls, and place on ungreased cookie sheet.
4. Stamp with warm cookie stamp.
5. Bake at 325F degrees for 15 to 20 minutes (or 12-15 minutes per reviewer).
Title: Best Ranger Cookies
Ingredients:
- 2 all-purpose white flour
- 3/4 baking powder
- 3/4 baking soda
- 1/2 salt
- 2/3 butter
- 1/2 vegetable shortening
- 1 1/3 light brown sugar
- 2/3 granulated sugar
- 2 eggs
- 2 1/2 vanilla extract
- 2 old fashioned oats
- 2 pecans
- 1 1/4 sweetened coconut
- 1 1/4
Instructions:
1. Preheat oven to 375*.Grease several baking sheets or use nonstick spray.
2. In a medium bowl, thorougly stir flour, baking powder,baking soda, and salt; set aside.
3. In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat or stir in flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans and coconut until evenly incorporated.
4. Let the dough stand for 5-10 minutes or until firmed up again.
5. Shape portions of dough into generous golf ball sized with lightly greased hands. Place on baking sheets, spacing about 3" apart. Using your hand, pat down the balls until about 1/3" thick.
6. Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or until tinged with brown and just beginning to firm up in the centers, be careful not to overbake.
7. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes.
8. Using a spatula, transfer the cookies to wire rack and cool completely -- Store in an airtight container for up to 1 week or freeze for up to 1 month.
Title: Hot Grand Marnier Souffles
Ingredients:
- 3/4 sugar
- 4 Grand Marnier
- 3 vanilla extract
- 3/4 cream of tartar
- 6 salt
- 1/4 powdered sugar
- 1/8
- 1
Instructions:
1. Preheat oven to 400°F; place a heavy baking sheet on middle rack.
2. Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.
3. Place egg yolks in a large bowl; beat at medium-high speed 5 minutes or until thick and pale.
4. Gradually add 1/4 cup granulated sugar; beat 2 minutes.
5. Beat in liqueur and vanilla.
6. Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters.
7. Add the cream of tartar and salt; beat mixture until soft peaks form.
8. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
9. Gently stir one-fourth of egg white mixture into liqueur mixture.
10. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.
11. Place soufflé dishes on baking sheet in oven; bake for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim).
12. Quickly dust soufflés with powdered sugar.
13. Serve immediately.