lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread People
Ingredients:
- 1 1/2 dark molasses
- 1 brown sugar
- 2/3 cold water
- 1/3 shortening
- 7 all-purpose flour
- 2 baking soda
- 1 salt
- 1 ground allspice
- 2 ground ginger
- 1 ground cloves
- 1 ground cinnamon
Instructions:
1. Mix molasses, brown sugar, water and shortening.
2. Mix in remaining ingredients.
3. Cover and refrigerate at least 2 hours.
4. Heat oven to 350 degrees.
5. Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on lightly greased cookie sheet.
6. Bake until no indentation remains when touched, 10 - 12 minutes; cool.
7. Decorate with frosting of your choice. Or enjoy plain.
Title: Samoa Brownie Bars
Ingredients:
- 12 unsalted butter
- 3/4 powdered sugar
- 1 1/2 all-purpose flour
- 1/2 salt
- 1 water
- 1/4 coconut
- 3 chocolate chips
- 1
- 1/2
Instructions:
1. Preheat oven to 300. Cover baking sheet with parchment paper or aluminum foil. Spread coconut evenly over baking sheet. Bake for about 20 minutes, stirring/flipping every 5 minutes to make sure coconut browns evenly. Once done, put into a bowl so that coconut doesn't continue to brown. Set aside to cool.
2. Preheat oven to 350. Combine butter, sugar, salt, and flour and cut with pastry knife, or mix with mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13-inch baking pan. Bake until lightly browned.
3. Meanwhile, prepare brownie batter according to package directions, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar. Make sure to follow the high altitude directions if you live at high altitude. Pour over shortbread crust and bake as directed, until a toothpick comes out nearly clean with only a few crumbs remaining.
4. When brownies are almost finished, scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir. Add toasted coconut and stir gently until evenly mixed. If brownies are not quite finished, keep this warm, stirring occasionally. Keeping the coconut caramel mixture warm will help it to spread evenly without tearing brownies apart.
5. Pour coconut caramel mixture over brownies and gently spread evenly over the top.
6. Place chocolate chips into a zip-loc baggie and put into microwave for 20 second intervals. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over bars.
7. Cool for 30 mins, then refrigerate for another hour to set. Cut and serve.
Title: Butterfinger Brownies
Ingredients:
- 2 1/4 flour
- 1 baking powder
- 1/4 salt
- 3/4 butter
- 2 1/4 brown sugar
- 3 eggs
- 1 1/2 vanilla
- 4
Instructions:
1. In a small bowl, combine flour, baking powder and salt; set aside.
2. In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar.
3. Beat in eggs and vanilla until smooth.
4. Stir in flour mixture and 1 cup of crushed butterfingers bars.
5. Spread in greased 13x9 inch baking pan. Sprinkle remaining crushed butterfinger bars over top of batter.
6. Bake at 350ºF for 30-35 minutes or until done.
7. Cool and then cut into bars.
Title: Layered Angel Dessert
Ingredients:
- 1 fresh strawberries
- 1 fresh blueberries
- 2 walnuts
- 2 sugar
- 1
Instructions:
1. In a small greased pan, toast walnuts until golden. Sprinkle with sugar and transfer to a plate to cool.
2. In a large bowl (I use a glass bowl to show the "pretty" layers), cover the bottom with one layer of the angel food cake. Top with about 1/3 of the cheesecake filling.
3. Arrange 1/3 of the strawberries and blueberries for the next layer. Sprinkle 1/3 of walnuts.
4. Repeat Layers. You should be able to get about 3 layers depending on the size of bowl you use.
5. Refridgerate until chilled, about 1 hour.
Title: Rich Chocolate Cake
Ingredients:
- 1 vinegar
- 1 milk
- 1 1/2 all-purpose flour
- 1 salt
- 1/2 cocoa powder
- 1 1/2 bicarbonate of soda
- 1 1/4 caster sugar
- 185 brown sugar
- 1 butter
- 2 margarine
- vanilla essence
- eggs
Instructions:
1. Add the vinegar to the milk and set aside after stirring till the milk curdles (should not take more than 5-10 mins) Sift the flour, salt, cocoa, caster sugar (if using) and soda together into a mixing bowl.
2. If using the brown sugar, I add it to the butter while melting it and then cream till mixed.
3. Pour in the melted butter and half the soured milk into the dry mix.
4. Beat well for 2 mins.
5. Add the essence and the rest of the soured milk.
6. Add the eggs and mix for another 2 mins.
7. Pour mixture into a baking pan and bake in a preheated oven at 180C for 30-35 mins till a skewer comes out clean.
8. Allow to cool in the pan for 5 mins and then remove to cool on a rack.
9. When cool either cut the cake through and fill with cream and fruits (strawberry is lovely) (or you can use sandwich cake tins while baking) or just top with cream and fruit.
10. I moisten this cake too usually with a little sugar dissolved in a mixture of 2 tblsp of rum and 3-4 tblsp of water.
11. Drizzle this over the cake(both the parts if you have divided them). If you want it moister then drizzle some more ;).
12. Then fill.
Title: Boston Cream Pie
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 2 vanilla
- 1 cake flour
- 1 1/4 baking powder
- 1 1/2 salt
- 1/4 milk
- 1/2 milk
- 3/4 vanilla bean
- 1 cornstarch
- 1 sugar
- 3 salt
- 2 vanilla
- 1/2 butter
- 1/4 heavy cream
- 1/2 dark chocolate
- 1 1/2 unsalted butter
- 1/2 corn syrup
- 4
- 1
- 3
Instructions:
1. To make the Cake: Heat oven to 350 degrees. Line the bottom of an 8-inch round cake pan with parchment paper. Butter and flour the sides of the pan.
2. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks one at a time. Add the vanilla extract.
3. Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.
4. Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35-40 minutes. Cool completely on a wire rack.
5. Make the Pudding while the cake is cooking: Heat the milk, cream and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy bottomed medium pot.
6. Whisk the yolks, cornstarch, sugar and salt together and stream the hot milk mixture, while whisking continuously, into the eggs. Return to the pan and cook, while whisking over medium heat until the mixture thickens and just begins to boil. Immediately transfer to a clean bowl. Pick out and discard the vanilla bean. Stir in the vanilla and the butter. Press plastic wrap against the surface to cover. Cool completely before assembling cake.
7. To make the glaze: When you are ready to assemble the cake make the glaze. Heat the heavy cream to a boil. Place the chocolate, butter and corn syrup in a medium size heatproof bowl and add he hot milk to it. Let sit for 1 minute and stir until smooth. Use while still warm to assemble the cake.
8. To Assemble: Splite the unmolded cake, to make two layers, using a serrated knife. Spread the pudding over the bottom half of the cake and place the top layer over the pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake.
Title: Butter Cookies
Ingredients:
- 1 butter
- 2/3 powdered sugar
- 2 pure vanilla extract
- 2 all-purpose flour
Instructions:
1. Cream the butter, sugar and vanilla until very light and fluffy. Add the flour gradually, mixing until well blended (do not over mix).
2. Chill dough in freezer for 30 minutes.
3. Roll out a third of dough at a time, keeping remaining dough chilled.
4. Onto a lightly floured board, gently roll out dough to 1/4-inch thickness. Cut with a 2-1/2-inch round cookie cutter.
5. Place on an ungreased cookie sheet. Prick tops with a fork, making a pattern of 3 rows of 4 dots.
6. Continue rolling out dough using scraps, mixing the warm scraps with the chilled dough.
7. Bake at 350 degrees for 15 minutes until just barely browned. Cool a few minutes.
8. Remove to rack to cool completely.
Title: Simple Baked Coconut Rice Custard Pudding
Ingredients:
- 1 1/2 cooked rice
- 6 eggs
- 1/2 white sugar
- 1 brown sugar
- 3 coconut milk
- 1 milk
- 2/3 vanilla
- 1/3 - 1/2 flaked coconut
- coconut
Instructions:
1. NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
2. Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
3. Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
4. Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
5. Remove from oven and cool on rack.
6. Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
7. SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
8. VARIATIONS:
9. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
10. BASIC RICE PUDDING.
11. Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
12. RICE AND RAISIN CUSTARD.
13. Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
14. SUGAR FREE CUSTARD.
15. FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
16. FRUITED RICE CUSTARD.
17. FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
18. THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
19. MAY GOD WATCH OVER YOU.
Title: Bittersweet Chocolate Mousse a L'orange
Ingredients:
- 1/2 sugar
- 7 Grand Marnier
- 2 vanilla extract
- 1 salt
- 1/2 lowfat silken tofu
- 1 bittersweet chocolate
- 2 oranges
- 3
Instructions:
1. Combine the first 7 ingredients in a blender or food processor; process mixture until smooth.
2. Place chopped chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until almost melted; stir until smooth. Add chocolate to tofu mixture; process until smooth.
3. Divide orange sections evenly among 6 bowls or parfait glasses; top each serving with 1/2 cup mousse. Cover and chill at least 1 hour.
Title: Lime Zingers
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 2 lime peel
- 1/4 lime juice
- 1 vanilla
- 2 1/4 flour
- 3/4 brazil nuts
- 1 hazelnuts
- 1 cream cheese
- 1 powdered sugar
- 1 lime juice
- vanilla
Instructions:
1. In large mixing bowl beat butter on high speed for 30 seconds.
2. Add sugar and beat until combined.
3. Beat in lime peel, lime juice and vanilla until combined.
4. Mix in flour until combined.
5. Add nuts and stir just until combined.
6. Divide dough in half.
7. On lightly floured surface, roll each half of dough to 1/4 inch thickness.
8. Using 1-2 inch cookie cutters, cut out dough (shape of your choice).
9. Place cutouts on ungreased cookie sheets.
10. Bake at 350 degrees for 8-10 minutes or until light brown around the edges.
11. Transfer to wire rack and cool completely.
12. While cooling, beat all frosting ingredients together with mixer, until smooth. May tint with green food coloring if desired. Adjust consistency with powedered sugar until spreadable.
13. Frost cooled cookies.
14. Store frosted cookies in refrigerator.
Title: Fresh Fall Peach Crisp
Ingredients:
- 4 Vivian's Frozen Peaches
- 1/4 quick-cooking tapioca
- 1/4 quick-cooking oats
- 1/2 flour
- 1 cinnamon
- 1/2 nutmeg
- 1/2 clove
- 1/4 butter
- 1/3 quick-cooking oats
- 1/2 brown sugar
- 3/4 flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4
Instructions:
1. Spray a 9 X 9 inch baking dish.
2. Drain peaches and reserve 1/2 cup juice.
3. Freeze left over juice for another use if desired.
4. Mix peaches with 1/2 cup reserved juice, tapioca and 1/4 cup oats.
5. Pour into the baking dish and let set for at least 15 minutes.
6. In the mean time mix the remaining ingredients,.
7. sprinkle evenly over the top of the peaches, if the 15 minutes are up.
8. Bake at 350 degrees for 30 minutes.
9. Cool on wire rack.
10. Adjust seasonings to taste. I like more nutmeg.
Title: Splenda® Low-fat Cream Cheese Frosting
Ingredients:
- 1/2 light butter
- 1 Splenda granular
- 1 fat-free cream cheese
- 2 vanilla extract
Instructions:
1. Beat softened butter and SPLENDA ® Granular briefly in medium bowl, until SPLENDA® Granular is just incorporated.
2. Add cream cheese, tablespoon by tablespoon.
3. Mix until lump free, 1 to 2 minutes.
4. Scrape sides of bowl and add vanilla extract. Mix well.
Title: Chocolate Covered Cherry Cookies
Ingredients:
- 1 1/2 flour
- 1/2 margarine
- 1/2 butter
- 1 sugar
- 1/4 salt
- 1/4 baking powder
- 1/4 baking soda
- 1 egg
- 1 1/2 vanilla
- 48 maraschino cherries
- 6 sweetened condensed milk
- 1/2
Instructions:
1. In mixing bowl combine flour and cocoa, set aside.
2. In large bowl, beat butter until softened, add sugar and next 3 ingredients, beat until well combined.
3. Add egg and vanilla, beat well.
4. Gradually beat in flour mixture.
5. Shape dough into 1" balls; place on ungreased pan. Press down center of each cookie and place a cherry in center of each.
6. In small saucepan combine chocolate and milk, heat until chocolate is melted.
7. Stir in 4 tsp cherry juice.
8. Spoon 1 tsp chocolate mixture over each cherry.
9. Bake at 350 for 10 minutes until done. Remove to wire rack; cool and serve.
10. If frosting is too thick it may be thinned with additional cherry juice.
Title: Jelly-Filled Cupcakes With Peanut Butter Frosting
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1 vanilla
- 2 milk
- 3/4 butter
- 1 cream cheese
- 1/2 creamy peanut butter
- 8 powdered sugar
- 1 ground cinnamon
- 4 milk
- 1/4 vanilla
- 2 1/2
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Line cupcake pan with baking cups.
2. For the cupcakes, sift flour, baking powder, and salt in a medium bowl.
3. In a large bowl, cream butter and sugar on medium speed until light and fluffy, scraping occasionally.
4. Beat in eggs, egg yolk, and vanilla. Reduce speed to low, scraping occasionally.
5. Slowly pour in milk and mix until smooth. Gradually add flour mixture and mix just until blended. Scoop batter evenly into pans, about 3/4 full. Bake 20 minutes. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack.
6. Fill jelly in a squirt bottle and screw on cap. Carefully insert into cupcake and gently squeeze in about 1 teaspoon of jelly, making three insertions in a line in the middle of the cupcake.
7. For the frosting, mix butter, cream cheese, and peanut butter in medium bowl on medium speed until light and fluffy.
8. Slowly add powdered sugar and ground cinnamon and continue to mix until smooth.
9. Add milk and vanilla and mix until frosting is a good spreading consistency. Frost cupcakes.
10. Sprinkle mini chocolate chips or crushed candy bars on frosting.
Title: Lenten Banana Cake
Ingredients:
- 1 1/2 sugar
- 1 shortening
- 2 lemon juice
- 2 flour
- 3 1/2 baking soda
- 2 salt
- 1/2
Instructions:
1. Cream sugar and shortening thoroughly.
2. Add bananas and lemon juice, mixing well.
3. Sift flour, baking soda and salt.
4. Add dry ingredients to creamed mixture, stirring just until all flour is moistened.
5. Spread in well greased 9 x 13 pan.
6. Bake at 350F for 60 minutes.
Title: Chocolate Eclairs
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 4 eggs
- 1/2 sugar
- 1/2 salt
- 1/3 flour
- 2 milk
- 4 vanilla
- 2 butter
- 1 powdered sugar
- 1 hot water
- 1
- 2
Instructions:
1. Heat to a rolling boil 1 cup water and 1/2 cup butter.
2. Stir in 1 cup flour all at once, stirring vigorously over low heat until mixture leaves the sides of pan and forms a ball.
3. Remove from heat.
4. Beat in thoroughly 4 eggs, one at a time,.
5. Beat until smooth and velvety.
6. Drop from wooden spoon unto ungreased baking sheet.
7. Form a long ladyfinger shape; top with another small spoonful on top.
8. Bake at 400°F for 40-45 minutes, or until dry.
9. Allow to cool.
10. Pull top off and remove any excess puff to form shell.
11. Custard filling:
12. Mix in saucepan, 1/2 cup sugar, 1/2 teaspoon salt, 1/3 cup flour.
13. Stir in 2 cups milk, cook over medium heat, stirring until it boils. Boil 1 minute.
14. Remove from heat.
15. Stir 1/2 of this mixture into 4 egg yolks, slightly beaten.
16. Add this yolk mixture to the rest in pan and bring to boiling point.
17. Cool and blend in 2 teaspoons vanilla.
18. Spoon in cooled eclair and top with chocolate icing.
19. Chocolate icing:
20. Melt the chocolate and butter over low heat.
21. Remove from heat, stir in the powdered sugar, 2 tablespoons hot water; beat until smooth.
22. Put the chocolate icing on and refrigerate.
Title: Oreo Cookie Dessert
Ingredients:
- 1 butter
- 1/2 - 1 margarine
- 16 Cool Whip
- 8 cream cheese
- 1/4 powdered sugar
- 1 instant chocolate pudding mix
- 2 milk
- 1 sweetened condensed milk
Instructions:
1. Pour crushed cookies in 9x13 glass dish.
2. Melt butter, pour over cookies.
3. Mix 1/2 of the cool whip, cream cheese and powdered sugar, spread on top.
4. Mix pudding with milk and sweetened condensed milk; beat until thick, spread on top.
5. Spread on other 8 oz Cool Whip.
6. Sprinkle with leftover cookies.
7. Refrigerate over night.
Title: Lemon Buttermilk Bundt Cake
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 3 eggs
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 buttermilk
- 2 lemon peel
- 2 lemon juice
- 1 1/2 powdered sugar
- 1/4 butter
- 2 -4 fresh lemon juice
- lemon zest
Instructions:
1. Preheat oven to 325; grease and flour a Bundt pan.
2. Mix the softened margarine/butter and sugar until fluffy, then mix in the eggs one at a time, beating thoroughly after adding each one.
3. Add the dry ingredients, alternating with the 1 cup of buttermilk .
4. Put your lemon zest and lemon juice in last and mix well.
5. Pour into the Bundt pan and pop in the oven, baking for approximately 45-50 minutes.
6. Perform the "toothpick" test to make certain it is done but don't overcook !
7. While cake is cooking, prepare glaze by combining all ingredients in a small bowl and set aside. If glaze thickens too much to spread while standing, just add a few drops of lemon juice or milk to thin it down again.
8. Allow cooked cake to cool on a rack for about an hour.
9. Run a knife around cake in pan for easier removal.
10. Invert the cake out on a large plate and then poke it all over with a skewer or long tined fork.
11. Spread the glaze all over the cake.
Title: Cream Puff Ring
Ingredients:
- 1 1/3 heavy cream
- 1/2 water
- 1/2 unsalted butter
- 1/2 sugar
- 1 salt
- 1/4 all-purpose flour
- 1 eggs
- 4 sugar
- 1/4 sugar
- 2 creme fraiche
- 1/2 sour cream
- 2 bittersweet chocolate
- 1 heavy cream
- 1 light corn syrup
- 3
Instructions:
1. Heat oven to 425°F Line a baking sheet with parchment paper and have ready 1 gallon-size ziptop bag and a pastry bag fitted with a large star piping tip. Draw an 8-in. circle on the parchment paper; turn paper over.
2. Pastry:
3. Bring milk, water, butter, sugar and salt to boil in a medium saucepan over medium-high heat. Add flour all at once; stir energetically with a wooden spoon until dough comes together in a shiny mass (bottom of pan will be covered with a thin film of flour). Cook, stirring constantly, 1 to 2 minutes. Transfer hot dough to a large bowl.
4. Using a sturdy mixer, beat in eggs, 1 at a time, until each is blended (dough will be thick and shiny). Spoon warm dough into a ziptop bag; cut 3/4 inches off 1 corner.
5. Pipe a ring about 1 inches thick on circle on parchment paper. Pipe a second ring inside first, just touching first ring. Pipe a third ring on top where rings meet. (If there’s extra dough, pipe mounds for cream puffs or strips for eclairs.)
6. Bake 20 minutes, reduce oven temperature to 375°F and bake 20 to 25 minutes more until puffed, brown and firm. Transfer sheet to a wire rack; let ring cool completely. (Ring will sink; that’s OK.).
7. Strain cream into a measuring cup, adding more chilled heavy cream if needed to make 1 1/3 cups. Pour into a large bowl, add 1/4 cup sugar and beat with mixer on medium speed until stiff peaks form when beaters are lifted. Stir remaining 2 Tbsp sugar into crème fraîche; gently fold into whipped cream.
8. Using a serrated knife and gentle sawing motion, slice top off pastry ring. Pull out and discard soft dough inside base. Carefully transfer base to a serving platter.
9. Spoon cream filling into prepared pastry bag. Pipe large rosettes close together into base. Pipe another row of rosettes on first row, piping top rosettes between bottom rosettes. Add pastry top. Refrigerate while making Glaze.
10. Glaze:
11. Microwave chocolate, cream and corn syrup in small bowl on high, stirring every 10 seconds until chocolate melts and glaze is smooth. Spread on top of pastry ring; sprinkle with almonds. Refrigerate at least 1 hour or up to 8 hours before serving.
Title: Nonna's Tiramisu
Ingredients:
- 4 eggs
- 1 mascarpone
- 1 ricotta cheese
- 2 -3 ladyfinger
- 6 Kahlua
- 3/4 sugar
- 1 dark chocolate
- cocoa powder
Instructions:
1. Brew 2-3 cups of espresso or very strong coffee (I use my Bialetti stove top moka pot). Allow coffee to cool completely and stir in liqueur.
2. Pull a 13x9 pan, a large bowl, and a small bowl out of your cupboard.
3. Separate eggs, placing egg whites in the smaller bowl and egg yolks in the larger bowl.
4. Beat egg white with an electric mixer until stiff peaks form. Do not over beat (or underbeat for that matter) the egg whites as this will ruin the consistency of the cream.
5. Leaving the egg whites separate for the time being, add sugar to the egg yolks and beat until well blended. Then, add the mascarpone or ricotta and beat until creamy and well blended.
6. Fold egg whites into the cheese mixture.
7. Pour coffee mix into a bowl/container with a flat bottom large enough to accomodate one lady finger. I start with a pool of coffee about 1/4 to 1/2 of an inch deep.
8. One by one, roll the lady fingers in the coffee. If you oversoak them the cake will be soggy and under soaking could lead to it being crunchy. If in doubt, do a test cookie. Soak the cookie, then cut it in half. If it has been soaked the correct amount, the outside will be brown and soft but the very center (where you have cut it) will still be white and firm.
9. As you roll each lady finger in the coffee, line them up in the 13x9 inch pan. When the cookies don't fit comfortably, cut them (after soaking) to make them fit.
10. When you have one layer of "cake", spread half of the cheese mixture evenly over it and place a second layer of soaked cookies over the cheese mixture. Top with remaining cheese mix.
11. My grandmother garnishes her tiramisu by sprinkling cocoa powder over it but I use grated 60% dark chocolate and sometimes I throw some grated white chocolate on top of that.
12. Place tiramisu in fridge and wait at least 6 hours before serving.
13. Note: This recipe freezes well so you can save leftovers for later if need be.
Title: Fresh Strawberries With Yogurt (Easy Moroccan Dessert)
Ingredients:
- 1 fresh strawberries
- 1/2 vanilla yogurt
- 3 sugar
- 1 vanilla extract
Instructions:
1. Wash and slice the strawberries. Gently mix the sliced strawberries with the yogurt, sugar and vanilla. Cover, and leave in the fridge for an hour or longer.
2. If desired, bring back to room temperature before serving.