lumicero/recipes-ing2inst huggingface dataset:
Title: Not Red Velvet Cupcakes
Ingredients:
- 2 1/2 wheat flour
- 1/2 cocoa powder
- 1 1/2 baking soda
- 1/2 sea salt
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 sour cream
- 1/2 milk
- 2 vanilla extract
Instructions:
1. Sift together flour, cocoa, baking soda, and salt in one bowl. I sifted 3 times.
2. In another large bowl beat butter and sugar on medium speed for 5 minutes.
3. Beat in eggs 1 at a time.
4. Add sour cream, milk, and vanilla and mix.
5. Gradually beat in flour mixture on low speed until just blended. Texture should resemble a chocolate mousse.
6. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full.
7. BAKE in preheated 350F oven for 20-25 minutes.
8. Cool in pans for 5 minutes.
9. Remove from pans and cool completely.
10. Spread with "No Sifting Vanilla Cream Cheese Frosting".
Title: Soft Gingerbread
Ingredients:
- 1 brown sugar
- 1 butter
- 2 eggs
- 1/2 molasses
- 2 flour
- 1/2 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1/2 ginger
- 1 boiling water
- 2 baking soda
Instructions:
1. Preheat oven to 350 degrees and grease a 9 x 13 pan.
2. Cream brown sugar and butter thoroughly.
3. Add eggs and molasses and combine.
4. In a separate bowl, whisk dry ingredients together.
5. In a separate bowl, combine boiling water and baking soda.
6. Add dry ingredients and water/soda to mixing bowl alternately, mixing well with each addition.
7. Pour into pan and bake for 30-35 minutes or until done.
8. Serve with whipped cream on top.
Title: German Chocolate Cake Mix Cookies
Ingredients:
- 16 1/2 rolled oats
- 6 raisins
- 1/2 eggs
- 1/2
- 2
Instructions:
1. Heat oven to 350.
2. In large bowl, combine all ingredients and blend well.
3. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
4. Bake at 350 for 8 to 10 minutes or until set.
5. Cool 1 minute and remove from cookie sheets.
Title: Chocolate and Orange Victoire Gateau (Victory Cake)
Ingredients:
- 1 unsalted butter
- 1/4 butter
- 6 sugar
- 3/4 eggs
- 3/4 salt
- 6 heavy whipping cream
- 1 confectioners' sugar
- 1/4 vanilla extract
- 1
- 2
- 1
Instructions:
1. For the crust: Grease the bottom of a 9 inch springform pan. Combine the wafer crumbs and melted butter; press onto the pan bottom firmly and evenly. Grease the sides of the pan, and attach. Preheat the oven to 350 degrees, setting a rack in the center.
2. For the batter: Combine the chocolate, butter and sugar in the top of a double boiler. Set over barely simmering water, and stir occasionally until the chocolate is melted and blended smoothly with the butter and sugar. Remove from the heat, and turn into a large mixing bowl; cool slightly; then add the egg yolks and beat just until incorporated. Stir in the grated orange rind. In the large blow of an electric mixer, beat the egg whites with the salt until soft peaks form. They should be firm but not dry. Stir about one-third of the egg whites into the chocolate mixture to lighten it. Fold in the remainder, lightly but thoroughly so that no white traces remain.
3. Turn the batter into the prepared pan and lightly tap two or three times on the counter to eliminate any large air bubbles. Bake for about 40 minutes, or until a thin crisp crust forms on the top and begins to crackle. the cake will quiver when lightly shaken. Remove from the oven, and place on a rack. Release the sides by running a sharp knife cleanly around the edges, leaving the pan sides attached. Before serving allow to cool for at least 1 hour, when it barely at room temperature; or cool completely, but serve within 6 to 8 hours to preserve the gossamer texture. Note: As cake cools, it will sink, forming a high irregular edge, which will be filled with whipped cream before serving. Although the cake is best served the same day it is prepared, it is also elicious buen denser if held overnight, or even several days. Do not refrigerate, but cover loosely with foil.
4. when ready to serve, prepare the topping. Pour cream into chilled mixing bowl; add the sugar and vanilla. Beat until the cream is thickened and spreadable (do not over beat or the cream will become buttery). Spread topping over the top of the cake to the edges. Garnish with curls of chocolate and candied orange peel.
Title: Katayif- the Easy Way
Ingredients:
- 3 water
- 1 flour
- 1 farina
- 1 sugar
- 1 unsalted butter
- 1 Attar " Syrup" Middle East, Palestine
- 1 1/2 walnuts
- 2 pecans
- 2 powdered sugar
- 1 coconut
- cinnamon
Instructions:
1. Put the water in the blender, then add the flour, smeed, pancake mix, sugar, and yeast to the water.
2. Blend on high for a minute, then scrap down any of the mixture that might be stuck to the sides and blend again for another minute.
3. Put the walnuts in the food processor and pulse them until they are in small pieces, but not completely powder.
4. Pour the walnuts into a bowl and add the cinnamon, powder sugar, and coconut.
5. Place a non-stick frying pan on the stove (the smallest one you have, or you can use a griddle and make multiple ones at a time) and turn the heat on medium. Let the frying pan heat up well.
6. Place about 1/4 cup of the pancake mixture on the frying pan and let brown on one side (do not turn them over, only cook on one side). Little bubbles should form on the top of the uncooked side leaving little holes on the top when it is done.
7. Remove the pancake from the heat and let cool. Place about 1 tbs of the stuffing mixture (or 1 tsp if you made them smaller) in the middle of the pancake and bring the edges up to touch each other.
8. With your fingers, press the sides firmly together, creating a seal. Continue this until you have used all the pancake mixture and stuffing mixture.
9. Lightly coat the katayif with unsalted butter on both sides and put on a try. Put them under the broiler until they are golden brown on both sides, and then dip the katayif in the cooled attar.
10. Enjoy!
Title: Diet Soda Cake or Cupcakes With Frosting
Ingredients:
- 1 nonfat milk
- 1 fat-free cool whip
- 1 fat-free sugar-free instant chocolate pudding mix
- 1
- 3
Instructions:
1. CAKE: Stir the soda into the cake mix - nothing else; no eggs, no oil just diet soda. Spray a 9x13 baking pan w/baking spray and bake according to cake mix directions. If making cupcakes, place liners in a muffin pan and use a standard ice cream scoop to place one level portion into each cup. Approximately, 1/4 cup.
2. FROSTING: Fold the pudding into the cool whip. Add half the milk and keep adding a as much of the remaining milk as you'd like to get the consistency you prefer. Frost COMPLETELY COOL cake. Cut into 2"x2" square servings and serve.
Title: Strawberry Shortcut Cake
Ingredients:
- 1 miniature marshmallow
- 2 strawberries
- 3 strawberry gelatin
- 2 1/4 all-purpose flour
- 1 1/2 sugar
- 3 baking powder
- 1/2 salt
- 1/2 margarine
- 1 milk
- 1 vanilla
- 3 eggs
Instructions:
1. NOTE: If you use self-rising flour, omit the baking powder and salt. (I use self-rising flour all the time now so I don't have to add the other ingredients in all-purpose flour except when I make bread.) For high altitude adjustment, decrease baking powder to 2 1/2 teaspoons.
2. Preheat oven to 350 degrees. Completely thaw strawberries. Generously grease bottom only of a 13 x 9 inch baking pan. (I used cooking spray.) Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed berries with dry gelatin. Set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In a large mixing bowl, combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides and bottom of bowl occasionally. (It's very important to beat for the 3 minutes.) Pour batter evenly over marshmallows. (I used a large spoon instead of pouring.) Spoon strawberry mixture evenly over batter. During baking, the strawberry mixture sinks to the bottom and the cake is on top. Bake at 350 degrees for 45-50 minutes until golden brown and toothpick inserted in center comes out clean. Serve warm or cool with ice cream or whipped cream.
Title: Raspberry Lemon Roll
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 1/4 lemon zest
- 2 Cool Whip
- 1 Chambord raspberry liquor
- 1/4
- 1
Instructions:
1. Grease a jelly roll pan and line with waxed paper.
2. Grease and flour paper.
3. Mix cake according to package directions and pour into prepared pan.
4. Bake 15 minutes at recommended temperature until lightly browned.
5. Remove from oven and turn onto powdered sugar coated kitchen towel.
6. Remove waxed paper and roll up jelly roll fashion, starting with the short side, to cool.
7. Whip cream cheese until smooth.
8. Add powdered sugar, zest and Cool Whip and mix thoroughly. (If it's too thick to spread or you would like a stronger lemon flavor, add a little fresh lemon juice.).
9. Once the cake is cool, unroll and brush with Chambord.
10. Spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges.
11. Roll up.
12. Garnish with powdered sugar, lemon slices and raspberries.
Title: Banana & Date Dessert
Ingredients:
- 1 dates
- 3 bananas
- 1 bananas
- 1 1/2 heavy whipping cream
- 1 sugar
- cinnamon
Instructions:
1. Slice the dates in half & remove the pits then chop into large pieces. Cut the bananas into 1/2 inch thick rounds then cut the rounds in half.
2. Whip the cream & sugar together with an electric mixer until stiff peaks are formed.
3. Gently fold in the bananas and the dates. Separate into individual serving dishes and sprinkle with cinnamon. Chill for 30 minutes before serving.
Title: Hungarian Pecan Bars
Ingredients:
- 2 flour
- 1/2 white sugar
- 1/4 salt
- 1 butter
- 2 pecans
- 1 white sugar
- 4 light brown sugar
- 1/2 cinnamon
- 1/2
- 1 1/2
- 4
Instructions:
1. Sift flour salt and sugar together.
2. Mix in the butter, then southern comfort and egg yolks.
3. Pat into a greased 15x10x1 inch pan and bake for 15 minutes at 350 degrees.
4. While baking make the topping by combining sugar, brown sugar, cinnamon, pecans and egg whites in a heavy saucepan.
5. Cook over low heat stirring often until sugars dissolve.
6. Increase heat and continue to cook until the mixture leaves the sides of the pan.
7. Spread topping on baked mixture and bake 15 minutes longer.
8. Cool slighty and cut into bars.
9. If you like they can be dusted with confectioners sugar.
Title: White Chocolate Peanut Butter Eggs
Ingredients:
- 1 creamy peanut butter
- 2 confectioners' sugar
- 1/4 salted butter
- 2 chocolate milk
- 1 coconut oil
- 1 egg
Instructions:
1. Combine peanut butter, butter, and milk, then mix in the confectioner's sugar until you have a batter consistency. Set aside.
2. Sprinkle your sprinkles in the silicone molds, spreading them out a bit so they are not all at the bottom.
3. Melt chocolate wafers in a microwave-safe bowl on defrost or 1/2 power setting for 30 seconds. Remove, stir, and if not completely melted, continue in microwave for 15-second intervals until completely melted.
4. Pour half of the mixture evenly into the molds, and with a spoon, "paint" some of the chocolate up the sides.
5. Place about a tablespoon of the peanut butter in the center of each of the eggs, then cover with the remaining melted chocolate. You may need to remelt the chocolate in the microwave for 15 seconds depending on how long this step takes you.
6. Place the mold in the freezer to allow the chocolate to harden, about an hour.
7. Store in freezer until ready to eat. These can last in the freezer for about a week.
Title: Rhubarb Buttermilk Tea Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 egg
- 1 brown sugar
- 1/2 buttermilk
- 1/4 vanilla
- 1 rhubarb
- 2 pecans
- 1/2 icing sugar
- 1 lemon juice
- 4 -5
Instructions:
1. Preheat oven to 350°F.
2. Lightly spray the bottom of an 8 x 4 loaf pan.
3. Stir flour with baking soda and salt in a small bowl. In another, larger, bowl whisk egg, brown sugar, buttermilk, oil and vanilla together until blended. stir in the flour mix.
4. Add rhubarb and pecans (if using) and stir just until combined. Scrape into the prepared pan.
5. Bake in center of oven for 70 - 75 mins or until a tester inserted into cake center comes out clean. Cool in pan for 10 minutes Remove from pan.
6. While cake is cooling in the pan stir icing sugar with lemon juice in a small bowl, adding the juice 1 tsp at a time until thick and smooth. Drizzle the glaze over the warm cake when it's removed from the pan letting the glaze run down the sides.
Title: Chocolate Mousse
Ingredients:
- 1 cream cheese
- 1 heavy cream
- 1/2 cocoa powder
- 4 -6 sugar
- 1 vanilla
Instructions:
1. Place softened cream cheese in mixing bowl and beat until fluffy and smooth.
2. Add cocoa powder and vanilla and mix until thoroughly combined.
3. Slowly pour in heavy cream and beat on medium-high speed for 1 minute.
4. Add sugar to taste and continue beating until stiff peaks form.
5. Use as a filling in cakes or serve on its own.
Title: Puff Pastry Canapes
Ingredients:
- 450 puff pastry
- 1 egg
- 1 ricotta cheese
- 1/2 pear
- 1/4 walnuts
- 3 honey
- 1 arugula
- 8 prosciutto
- 1/4 sun-dried tomato
Instructions:
1. Heat oven to 400F (200C). Line two rimmed baking sheets with parchment.
2. Unroll one sheet of puff pastry. Cut pastry evenly into 4 strips. Cut each strip evenly into 4 parts to make 16 squares. Place on prepared pan, score 2 or 3 times with a fork and brush with egg wash. Bake until golden and puffed; about 14 minutes. Repeat with remaining sheet. Cool 5 minutes.
3. Spread each square with 1 1/2 tsp (7 mL) ricotta cheese. Top 16 squares with pear slices, walnuts and a drizzle of honey. Top remaining 16 squares with arugula, prosciutto and sundried tomatoes.
Title: Creme Patisserie
Ingredients:
- 11 milk
- 3 cornflour
- 2 1/2 sugar
- 1 egg
- 1 butter
- 1 margarine
- vanilla essence
Instructions:
1. Mix 25ml of the milk with the cornflour,sugar and egg.
2. Warm the rest of the milk in a pan and when just below boiling point or basically when its nice and warm and not boiling mix the cornflour mixture into it.
3. Return the pan to the heat and bring to the boil stirring continuously until it thickens. Now be careful here cos it really does go quite thick and pretty quickly too so don't wander off on this.
4. When its all thickened remove from the heat and stir in the butter and vanilla.
5. Allow it to cool, and if you don't want it to get a skin on the top cover with a piece of greaseproof paper pushed onto the surface.
6. When cool use as required.
Title: Kahlua Chocolate Trifle
Ingredients:
- 1 Kahlua
- 1 instant chocolate pudding mix
- 2 vegetarian instant chocolate pudding mix
- 3 1/2 milk
- 3 Cool Whip
Instructions:
1. Prepare, bake and cool cake in a 9 x 13 inch pan according to package directions.
2. Poke holes in cake with fork and pour KAHLUA over top.
3. Refrigerate several hours or overnight and cut cake into cubes.
4. In a large bowl, prepare pudding mixes with milk according to package directions.
5. Using a large clear glass bowl or trifle dish, layer 1/3 each of cake cubes, pudding and Cool Whip.
6. Repeat layers 2 more times.
7. Refrigerate until serving time.
Title: Aunt Bessie's Pink Applesauce
Ingredients:
- 6 sweet apples
- 1/4 brown sugar
- 1/8 white sugar
- 2 lemon juice
- 1 1/2 water
- 1 strawberry gelatin
- 1 salt
- 2 cinnamon
Instructions:
1. Combine all the ingredients in a heavy pot. Over medium-high heat bring to a boil.
2. ) Lower heat and cook, stirring ofter while breaking up the apples, until apples are very soft. If the applesauce is getting too thick then add a bit more water.
3. ) Immediately pour into prepared canning jars. Cover and process 20 minutes OR if to be used within 3 days, chill in the refrigerator.
Title: My Birthday Strawberry Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 strawberry
- 3/4 eggs
- 3/4 powdered sugar
- 4 margarine
- 1
- 1/2
- 1/4
Instructions:
1. Mix cake mix and dry jello together by hand.
2. Add eggs and mix well.
3. Pour into three 9 inch cake pans that have been buttered and floured.
4. Bake at 325 degrees for 30 minutes or until done.
5. Let cake sit for at least 10 minutes before removing from pans and allow to cool completely before frosting.
6. For the icing, mix all ingredients together, and frost onto cooled cake.
Title: Pumpkin Cake
Ingredients:
- 2 plain flour
- 2 sugar
- 2 pumpkin
- 2 baking powder
- 2 baking soda
- 1 1/4 cinnamon
- 1 eggs
- 4 vanilla flavoring
- 2 cream cheese
- 1 confectioners' sugar
- 2 butter
- 2 vanilla flavoring
- 1 pecans
Instructions:
1. Mix all the cake ingredients together put in a well greased and floured cake pan.
2. bake at 300f for 1 hour.
3. your icing you could mix while the cake is baking and set aside till you need it after the cake is cooled.
4. hope you enjoy it.
Title: Joanne's Peanut Butter Pie
Ingredients:
- 3/4 powdered sugar
- 1/2 peanut butter
- 1/2 sugar
- 1 2/3 milk
- 6 flour
- 1/4 peanut butter
- 1/2 salt
- 3 vanilla
- 1 sugar
- 3
- 6
Instructions:
1. Crust: mix powdered sugar and peanut butter until crumbly. Spread 2/3 of the crumbs into a 9" shell. Set aside remaining 1/3 for top.
2. Filling: mix sugar, milk, flour and salt in a saucepan. Cook until thickened. Can be put in a bowl and cooked in the microwave until thickened also. Then add beaten egg yolks and peanut butter. Cook again until thicker. Add vanilla and mix. Pour over crumbs in pie shell.
3. Topping: mix egg whites and sugar til slightly stiff. Pour over top of pie. Sprinkle with remaining crumbs.
4. Bake at 400 degrees for 10 min or until brown.
5. Cool completely.
Title: Strawberry Marshmallow Mousse
Ingredients:
- 9 fresh strawberries
- 1 mini marshmallows
- 5 heavy cream
- 7/8
Instructions:
1. Put all but 2 of the strawberries into a pan along with 7 tbs water and the sugar.
2. Over a medium heat, cook the strawberries until soft enough to mash, about 3 minutes.
3. Take off the heat and squash the berries, using a fork, until pulpy.
4. Add the marshmallows, then stir them into the hot strawberries until they dissolve.
5. Leave to cool.
6. Whip the cream until it holds it's shape.
7. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hours or until set.
8. Cut the reserved strawberries in half to decorate.
Title: Baileys Sexy Chocolate Mousse!...
Ingredients:
- 250 chocolate
- 2 Baileys Irish Cream
- 6 eggs
- 142 of fresh mint
- 4
- 1
Instructions:
1. to start with, melt chocolate in a bowl over a saucepan of boiling hot water.
2. once the chocolate has melted, add the baileys & egg yolks & stir thoroughly.
3. then, whisk the egg whites until stiff & fold half into the chocolate mixture.
4. once you have done this, transfer the chocolate mixture to a blender, add the rest of the egg whites & blend thoroughly.
5. afterwards, transfer mixture into wine glasses of some kind & place into the fridge for approx' 3 hours to set. towards the end of the 3 hours, you can start to prepare the topping. do this by whisking the double cream & baileys together until thick & then spoon or pipe the mixture on top of the chocolate mousse. refridgerate for a further 1/2 hour.
6. finish off with a light dusting of muscovado sugar & garnish with a sprig of fresh mint -- fabulously divine! --
7. this mixture serves about 3 people depending on the size of the glasses!
8. if need be, adjust amount of ingredients to suit how many people you are catering for!
9. if anyone can think of a better method of making this recipe, please let me know -- appreciated, cheers! -- .
Title: Snickerdoodle Pinwheels
Ingredients:
- 1/3 sugar
- 1 cinnamon
- 1/2 butter
- 3 cream cheese
- 1 sugar
- 1/2 baking powder
- 1 egg
- 1 vanilla
- 2 2/3 flour
- 1 butter
- 1/8
Instructions:
1. combine the 1/3 cup sugar and cinnamon, set aside.
2. beat butter and cream cheese on medium for 30 seconds.
3. Beat in 1 cup sugar and baking powder.
4. Beat in egg and vanilla.
5. Beat in flour.
6. Chill for 1 hour.
7. Divide in half. Roll half of dough between two pieces of wax paper into 12 x 8 rectangle. Remove top wax paper.
8. Brush rolled dough with half of melted butter. Sprinkle with 2 T. of cinammon-sugar mix.
9. Beginning with short side, roll up dough using wax paper to guide seal.
10. Repeat with remaining dough.
11. Roll rolls in remaining cinamon-sugar mixture. Wrap in plastic wrap.
12. Chill 4-24 hours.
13. Preheat oven to 375. Cut rolls into 1/4 inch thick slices.
14. Place 1 inch apart on ungreased sheet.
15. Bake 8-10 minutes.
16. Cool on cookie sheet for one minute, tranfer to wire rack.
Title: Hungarian Cream Cheese Cookies With Prune Lekvar
Ingredients:
- 2 cream cheese
- 2 flour
- 1 butter
- 1 prune jam
Instructions:
1. Cream together the cream cheese and butter.
2. To this, add the flour - in small portions by hand.
3. When it comes together, turn over on a lightly floured surface and add the rest of the flour to form a dough (IT WILL BE SOFT - but it should be smooth)
4. Refrigerate for about 1 hour.
5. Roll out to about 1/4 inch thick on a floured surface.
6. Cut into squares about 2 x 2 and fill center with about 1/4 tsp of the lekvar.
7. Bring together opposite corners and pinch and fold over.
8. Bake on a lightly greased baking sheet for about 15 - 20 minutes until lite gold at 350F (Be careful not to let them burn).
9. While still warm, role in powdered sugar and let cool.
10. Once cooled, repeat the powdered sugar coating once more.
11. You can use any flavor lekvar or even an almond paste.
12. It just has to be really thick so it doesn't run while baking.
Title: Lemon Crème Brulee Tart
Ingredients:
- 1 all-purpose flour
- 1/4 powdered sugar
- 1 salt
- 6 unsalted butter
- 4 -5 heavy cream
- 1 sugar
- 3/4 sugar
- 3 heavy cream
- 3/4 eggs
- 4 lemon juice
- 2 lemon zest
- 1/2
- 1
Instructions:
1. Crust Method:
2. Combine flour, sugar, and salt in processor, blend for 10 seconds. Pulse in butter until combined. Pulse while adding the heavy cream 1 teaspoon at a time, until moist dough clumps form. Remove dough from processor and form into a flatten disk. Wrap and chill for 1 hour.
3. Preheat oven to 350°F Roll out dough on a floured surface to fit a 12-inch tart pan. Press dough to fit pan using excess dough for the sides. Poke crust with fork to keep crust from rising. Bake crust until golden brown, approximately 16 minutes. Remove crust from oven and brush the inside immediately with egg white. Reserve.
4. Filling Method:
5. Whisk ¾ cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon zest. Pour filling into warm crust. Bake until filling is set in center, approximately 20 minutes. Remove from oven and cool completely.
6. Cover edge of crust with foil to prevent from burning. Sprinkle remaining sugar on top of tart. Using a brulee torch, melt sugar until caramelized. Allow topping to crisp before serving. Serve with fresh berries and crème fraiche, if desired.
Title: Pepper Jelly Cornmeal Cups
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 baking powder
- 2 vanilla
- 1 yellow cornmeal
- 2/3 all-purpose flour
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Shape dough into 3/4-inch balls. Place 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball of dough. Fill each center with about 1/8 teaspoon of the jalapeno jelly.
3. Bake in the preheated oven about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.
Title: Tocino Del Cielo
Ingredients:
- 25 sugar
- 4 water
- 3
Instructions:
1. Boil sugar and water until syrup forms small ball when dropped in water.
2. Beat egg yolks, add the syrup after cooling it then blend well and strain.
3. Line a pan or small molds with thick caramel syrup.
4. Fill ¾ full with mixture and steam until toothpick inserted comes out clean.
5. Allow to cool before unmolding.
6. NOTE: Tocino Del Cielo is often baked in small individual molds and placed in small soufflé cups for serving.