lumicero/recipes-ing2inst huggingface dataset:
Title: Light Strawberry Mousse
Ingredients:
- 2 fresh strawberries
- 2 lemon juice
- 2 unflavored gelatin
- 1 1/2 water
- 1/4 sugar
- 1/3 1% fat cottage cheese
- 1/2 nonfat plain yogurt
- 1/2 sugar
- 1
Instructions:
1. In a blender or food processor, puree strawberries with orange juice and lemon juice until smooth.
2. Set aside.
3. In blender or food processor, puree cottage cheese and yogurt until smooth.
4. Set aside.
5. Put water in small saucepan.
6. Stir in gelatin; let stand for 1 minute.
7. Dissolve over low heat, stirring constantly.
8. Add 1/3 cup sugar.
9. Cook and stir until sugar has completely dissolved and mixture has thickened slightly.
10. Place in a large bowl; whisk until just warm to the touch.
11. Do not allow it to jell.
12. Slowly whisk strawberry puree and yogurt-cottage cheese puree into the gelatin mixture.
13. Place in the freezer for 30-40 minutes, or until quite thick but not set.
14. Whisk occasionally so that lumps don't form.
15. Beat egg white until soft peaks form.
16. Add 1 T.
17. sugar and beat until stiff peaks form.
18. Gently fold beaten egg white into strawberry-gelatin mixture, blending thoroughly.
19. Transfer to a serving bowl or to 4 individual serving bowls.
20. Chill for at least 8 hours before serving.
Title: Orange Dream Cake
Ingredients:
- 1 milk
- 1 eggs
- 1
- 4
Instructions:
1. Preheat oven to 350F (or 175C) Grease and flour a bundt cake pan and set aside.
2. Dump cake mix, jello powder and Dream Whip powder in a large mixing bowl.
3. Stir together until well mixed.
4. Add oil, milk and eggs and mix for 3 minutes with an electric mixer.
5. Pour into prepared bundt cake pan.
6. Bake for 30-35 minutes.
7. Insert a toothpick in the center of the cake.
8. When the toothpick comes out clean, the cake is done.
9. Remove the cake from the oven and allow to cool for 10 minutes.
10. Place a dinner or cake plate, bottom side up, on top of the cake pan.
11. Turn over and lightly shake the pan to help loosen the cake from it.
12. You might be able to feel the cake loosen from the pan.
13. While cake is still warm (but not hot) spread a light layer of the frosting on the side and top of the cake.
14. This will result in a nice glaze effect on the cake.
15. Or you can allow the cake to completely cool and frost it like you would normally frost a cake.
Title: Mocha Cookies With Mocha Drizzle (Vegan)
Ingredients:
- 1/4 sugar
- 1/4 brown sugar
- 1/8 flax seed
- 1 cornstarch
- 1 vanilla extract
- 1/2 flour
- 1 cocoa powder
- 1 baking soda
- 3/4 salt
- 1/4 powdered sugar
- 1/4 vanilla extract
- 1/8 instant espresso powder
- 1/3
- 3 -4
- 1/8
- 1
Instructions:
1. Vigourously whisk together oil, sugars, almond milk, coffee, flax seeds, cornstarch and vanilla extract (about 1-2 minutes).
2. In a second bowl combine flour, cocoa powder, baking soda and salt.
3. Add the wet ingredients and stir to combine. Knead into a smooth, elastic dough that is easy to handle. If it is too wet, add a tad more flour.
4. Using your hands form dough into 11 walnut sized balls and place them on a cookie sheet. Flatten slightly (these wont spread, so if you like flat cookies, flatten them more).
5. Bake in the preheated oven at 180°C/350°F for 12 minutes or until set, but still a tad fudgy. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
6. For the drizzle combine powdered sugar, coffee, vanilla and espresso powder (if using) and drizzle over the cooled cookies in a decorative pattern. You could also just spread it on there or dip half of each cookie into it.
7. Allow drizzle to set and then store in an airtight container.
Title: Chocolate Raspberry Torte With Mocha Cream Filling
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 brown sugar
- 3 powdered instant coffee
- 1 1/2 fresh raspberries
- 1/3
- 1
- 2
Instructions:
1. Preheat oven to 350°F (180°C).
2. Grease and flour torte pans; set aside.
3. Prepare cake mix according to package directions; divide batter equally between pans.
4. Bake 18-22 minutes or until wooden pick inserted in centers comes out clean.
5. Remove from oven to cooling rack, cool 5 minutes.
6. Remove cakes from pans; cool completely.
7. Meanwhile in chilled bowl, beat cream until it begins to thicken.
8. Gradually add sugar and coffee; continue beating until stiff.
9. Once torte layers have cooled completely, use half of the Mocha Cream to frost the top of the first layer; place on decorative plate.
10. Place the second layer over top of the first frosted layer and use the remaining Mocha Cream to frost the top of the torte.
11. Arrange the raspberries on top of the torte in a decorative pattern (see photo for example).
12. Keep refrigerated until serving and refrigerate leftovers, if any.
Title: 3-2-1 Cake
Ingredients:
- 1 water
- 1
- 3
- 2
Instructions:
1. Mix Angel Food cake mix and your choice flavor cake mix (I used devils' food).
2. Put both in zip lock bag and mix well.
3. When ready for your quick cake snack attack, take 3 tablespoons cake mix.
4. Put in microwavable small ramekin or bowl.
5. Mix in 2 tablespoons water; mix well.
6. Microwave on high, 1 minute.
7. Cool and top with whipped cream or icing of your choice or just eat it plain.
8. Just enough for that quick fix, snack attack!
9. Prep time includes opening and mixing the cake mixes in zip lock bag and measuring out mix and water and mixing together.
10. ENJOY!
Title: Carrot Fruitcake Delight
Ingredients:
- 1 carrot
- 1 seedless raisin
- 3/4 honey
- 1 cinnamon
- 1 allspice
- 1/2 ground nutmeg
- 1/4 clove
- 2 margarine
- 1 1/2 water
- 1 1/2 whole wheat flour
- 1 baking soda
- 1/2 wheat germ
- 1/2 walnuts
Instructions:
1. Preheat oven to 300°F.
2. In a saucepan cook carrots, raisins, honey, margarine and spices in the water for 10 minutes, then allow to cool.
3. In a mixing bowl mix together the flour, baking soda, wheat germ, and walnuts and combine with other ingredients.
4. Pour into two small well-greased loaf pans.
5. Bake for 45 minutes.
Title: Pecan Pie With Vanilla
Ingredients:
- 1 sugar
- 1/4 light corn syrup
- 1/4 dark corn syrup
- 1/4 butter
- 1 vanilla
- 1/2 salt
- 1/4 cinnamon
- 3 eggs
- 1 1/4 pecans
- 1
Instructions:
1. Preheat oven to 375.
2. In a medium sized bowl, combine sugar, corn syrups, and melted butter.
3. Add vanilla, salt, cinnamon, and nutmeg. Mix thoroughly.
4. Add in the eggs and pecans and stir until fully integrated.
5. Pour into pie shell.
6. Place pie in hot oven on center rack and bake for 45 minutes, or until center seems set and barely jiggles. A little jiggle is okay! It will set while cooling.
7. Remove oven and let pie set for at least 15-20 minutes before cutting.
8. Enjoy!
Title: Raspberry Oatmeal Bars (Vegetarian Times)
Ingredients:
- 1/4 flour
- 1 ground cinnamon
- 1/2 baking soda
- 1/4 salt
- 1 light brown sugar
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 1/2 rolled oats
- 2
- 1
Instructions:
1. Preheat oven to 350. Coat 9" square baking dish with cooking spray.
2. Sift together flour, cinnamon, baking soda and salt in large bowl.
3. Cream sugar and butter until light and fluffy. Beat in egg and vanilla and almond extract until smooth. Add flour mixture to butter mixture; mix until combined. Stir in 1 3/4 cups oats. Spread 2/3 of batter on bottom of prepared baking dish. Spread raspberry jam over the better with back of spoon.
4. Add remaining 1/4 cup oats to remaining batter. Crumble over top of raspberry jam. Bake 30 minutes, or until golden. Cool, then cut into bars.
Title: Chocolate Eclair Dessert
Ingredients:
- 2 French vanilla instant pudding
- 3 milk
- 8 Cool Whip
- 2 graham cracker
- 1 milk
- 4 vanilla
- 1 powdered sugar
- 2
- 1 1/2
Instructions:
1. Blend the pudding mixes with milk, and then add the Cool Whip and gently stir together.
2. Place one layer of the graham crackers in the bottom of a 9x13" pan. Pour half of the pudding mix over this.
3. Lay another layer of crackers into the dish. Pour the rest of the pudding mix on.
4. Melt the baking squares of chocolate and stir together with the Crisco. (This recipe originally called for 2 envelopes of Choco-bake which I can't find anymore.) Add the milk, vanilla, syrup and powdered sugar to the chocolate and mix until smooth.
5. Lay the third layer of graham crackers over the pudding, and then pour the chocolate mixture over all. Smooth it over the whole dish.
6. Refrigerate overnight, or at least 8-12 hours, covered with plastic wrap. Do not make and serve immediately as it will not be the same -- it needs time to blend together.
Title: Pat-In-The-Pan Pie Crust
Ingredients:
- 1/4 cream cheese
- 8 butter
- 1 1/4 all-purpose flour
- 2 sugar
- 1/4 table salt
Instructions:
1. In a stand mixer (or a large bowl with an electric hand beater), cream together cream cheese and butter on medium-high for 2 minutes until fully combined. Scrape down sides of bowl.
2. Whisk together flour, sugar and salt. Add to mixer bowl and stir on medium-low until until it resembles corn meal, then on medium-high until it all sticks together. Remove 3 tbsp of dough and reserve.
3. Flour workbench lightly. Turn dough out onto floured board. Knead lightly until well-combined. Pat out into a 6" circle, and transfer to a greased 9" pie plate. Using heel of hand, press dough out to sides of pan. Using fingertips, push dough smooth and even, working it up the sides of the pan.
4. Roll out reserved dough into a rope about 12" long (use a ruler!). Cut into three 4" lengths, then roll each piece out to 8" long. Lay the 3 ropes along the upper edge of the pie pan, pressing lightly into the dough already in the pan. Flute the edge as you would a rolled crust. Cover with plastic wrap and refrigerate at least 1 hour. (Dough can be held up to 2 days in the refrigerator, or 1 month in the freezer if double wrapped.).
5. Prick the bottom of the dough all over with a fork (try not to go all the way through to the pan, or the filling might leak). Bake in preheated 325°F oven for about 35 minutes until golden brown.
Title: Pumpkin Pecan Cake With Ginger Whipped Cream
Ingredients:
- 3 1/2 all-purpose flour
- 2 baking soda
- 2 baking powder
- 1 salt
- 2 ground cinnamon
- 1/2 ground ginger
- 1/2 ground allspice
- 1/2 ground nutmeg
- 1/2 ground cloves
- 1 unsalted butter
- 1 1/4 sugar
- 1/2 dark brown sugar
- 4 eggs
- 1 2/3 canned pumpkin
- 1/2 sour cream
- 1/4 unsulphured molasses
- 2 dark rum
- 1 1/2 pecans
- 1/2 crystallized ginger
- 1 powdered sugar
- 1/4 sour cream
- 2 sugar
- 1 1/2 dark rum
- 1/4 ground ginger
Instructions:
1. You will need: Non-stick Vegetable Oil Spray, about a tablespoon of butter, a 12-Cup Bundt/Tube Pan, and an Electric Mixer with 4-Quart Bowl.
2. Position rack in lowest third of oven and preheat to 350 degrees. Spray 12-cup tube pan with nonstick vegetable oil spray. Generously butter pan. Dust pan with flour; tap out excess.
3. For the SPICED CAKE, mix 3 1/2 cups flour, baking soda, baking powder, salt and spices in medium bowl.
4. Using electric mixer, cream butter with both sugars in large bowl until very light and fluffy. (I used my electric stand mixer with a 4-quart glass bowl).
5. Add eggs, one at a time, beating well after each addition.
6. Beat in pumpkin, sour cream, molasses and rum.
7. Mix in dry ingredients, toasted pecans and minced crystallized ginger. (I added the pecans at the very end, hand-stirring them in.).
8. Pour batter into prepared pan, gently spreading evenly towards sides and around center. Batter will be thick.
9. Bake until tester inserted near center of cake comes out clean, about 50 minutes to 1 hour.
10. Cool cake 15 minutes in pan on rack. Turn cake out onto rack and cool completely. Can be prepared 8 hours ahead. (Cover tightly with plastic wrap and let stand at room temperature.).
11. Sift powdered sugar over top of cake. Serve with Ginger Whipped Cream.
12. For the GINGER WHIPPED CREAM, use electric mixer, beat whipping cream, sour cream and 2 tablespoons sugar in large bowl to soft peaks.
13. Add rum and ground ginger and beat until almost stiff. (Can be prepared 5 hours ahead. Cover and refrigerate.).
14. Hint #1: Toasting Nuts: I used a non-stick skillet. Turn on heat medium-high until pan is hot. Spread chopped pecans in single layer in pan and heat until their fragrance releases and they start to turn golden and brown, about 3 to 4 minutes. Keep an eye on them so they don’t burn.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 cream cheese
- 1 1/2 butter
- 3 sugar
- 1 1/2 vanilla
- 6 eggs
- 3 flour
Instructions:
1. Beat butter and cream cheese for about two minutes.
2. Gradually add sugar beating another five minutes.
3. Add eggs, one at a time.
4. Beat just until yellow disappears.
5. Add vanilla.
6. Gradually add flour, mixing on LOW speed until blended.
7. Grease and flour a 10" tube pan.
8. Bake at 325F for 90 minutes or until center comes out clean.
9. Let cool 10 minutes and then turn from pan.
Title: Mocha Fondue
Ingredients:
- 1 milk
- 4 powdered sugar
- 2/3 instant coffee crystals
- 1/2
- 1
- 2
Instructions:
1. In a heavy sauce pan, combine chocolates, cream, sugar, and coffee crystals. Melt together over low heat until smooth. Remove from heat and stir in liqueur. Pour into a fondue pot and keep warm over low heat.
2. Serve with various fruits, cakes, graham crackers, marshmallows, etc.
Title: Paula Deen's Cherry Cheese Trifle
Ingredients:
- 1 cream cheese
- 1 sweetened condensed milk
- 1 cherry pie filling
- 1/2
- 13
- 2
Instructions:
1. In a medium bowl, combine cream cheese and sweetened condensed milk.
2. Beat with an electric mixer until smooth.
3. Stir in 1/2 of whipped topping and almond extract; set aside.
4. Tear angel food cake into 1 inch pieces.
5. Place 1/3 of cake pieces in bottom of a trifle bowl.
6. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.
7. Repeat layers twice more.
8. Spread remaining whipped topping over top of trifle, sealing to edges.
9. Garnish with additional pie filling and sliced almonds if desired.
Title: Raspberry Patch Cream Pie
Ingredients:
- 1 graham cracker crumbs
- 1/2 sugar
- 5 butter
- 1 cream cheese
- 1/4 confectioners' sugar
- 2 milk
- 1 vanilla extract
- 3/4 sugar
- 3 cornstarch
- 1 1/3 cold water
- 1/4 raspberry gelatin powder
- 3 fresh raspberries
Instructions:
1. In small bowl, combine cracker crumbs, sugar and butter.
2. Press onto the bottom and up sides of an ungreased 9-inch pie pan.
3. Bake at 350 degrees for 9-11 minutes or until set.
4. Cool on a wire rack.
5. For filling, in small mixing bowl, combine the cream cheese, confectioners' sugar, milk and vanilla.
6. Carefully spread over crust.
7. For topping, in small saucepan, combine the sugar, cornstarch and water until smooth.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Remove from heat; stir in gelatin until dissolved.
10. Cool to room temperature.
11. Refrigerate until slightly thickened.
12. Arrange raspberries over filling.
13. Spoon gelatin mixture over berries.
14. Refrigerate until set.
Title: Maple Rum Cake
Ingredients:
- 1 eggs
- 3 sugar-free maple syrup
- 1/3 rum
- 1 1/4 powdered sugar
- 1 sugar-free maple syrup
- 2 rum
- 1
Instructions:
1. Follow the instructions on the back of you cake mix bake for preheating your oven.
2. Grease and flour a your choice of pan- I personally like to use a bunt pan.
3. Add all cake ingredients in a large bowl and mix with a hand mixer on low speed for 30 seconds and high speed for an additional 2 minutes.
4. Pour batter into a prepared pan.
5. Bake according to the directions on the back of the box and cake will be done when a toothpick inserted in the middle comes out clean.
6. Let the cake sit for 10 minutes in the pan and then remove to a cooling rack.
7. In another large bowl, mix all glaze ingredients together. If you want your glaze a little more liquidly add water a teaspoon at a time until you are happy with the consistency.
8. While the cake is still slightly warm, place wax paper or paper towels under the cooling rack and drizzle the glaze on to the cake making sure the sides get a little drizzle as well.
Title: Straight to Your Hips Chocolate Cake
Ingredients:
- 275 self raising flour
- 225 caster sugar
- 1 1/2 baking powder
- 200 mayonnaise
- 4 cocoa powder
- 225 water
- 1 vanilla essence
- 175 dark chocolate
- 250
Instructions:
1. Preheat the oven to 180°C, 350°F, gas mark 4.
2. Grease and greaseproof-paper line a 9 inch springform pan.
3. Using an electric beater, beat together cake ingredients for about 2 minutes, until well combined. Spoon into pan.
4. Bake for 35 minutes, until well-risen and when a skewer is inserted in the middle, comes out clean. Remove from heat. Allow to cool in the tin for 10 minutes. Turn out onto a wire rack and allow to cool completely.
5. For Frosting:
6. Place chocolate and cream in a saucepan and heat gently, stirring occasionally, until chocolate is melted. Remove from heat and allow to cool for 5–10 minutes. Pour over cake and spread over top and sides. Leave until set.
Title: Scandinavian Almond Cake
Ingredients:
- 1 1/4 sugar
- 1 egg
- 1 1/2 milk
- 2/3 flour
- 1 1/4 baking powder
- 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 350.
2. Spray pan with cooking spray/Pam and flour.
3. Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
4. Bake for 40-50 minutes. Edges must be golden brown.
5. Cool in pan overnight before removing. Cake will break if removed too soon.
6. Sprinkle with icing sugar.
Title: Strawberry Satin Pie
Ingredients:
- 1 sugar
- 1/2 cornstarch
- 3 flour
- 3 salt
- 1/2 milk
- 2 egg
- 1 heavy cream
- 1/2 vanilla
- 1 water
- 1/2 fresh strawberries
- 3 sugar
- 1/4 cornstarch
- 2
Instructions:
1. To make the Creamy Satin Filling-.
2. Combine sugar, cornstarch, flour, and salt in a saucepan. Gradually stir in milk.
3. Bring to boiling, stirring constantly. Lower heat, cook and stir until thick and bubbly. Stir a litle of the hot mixture into the beaten egg; return it to the remaining hot mixture.
4. Bring to just a boil, stirring constantly. Cool; then chill throughly. After it is chilled, beat throughly.
5. Whip cream until stiff, then add fold into egg mixture with the vanilla. Cover the bottom of the cooled pre-baked pastry shell with the filling.
6. Divide berries as follows-.
7. Reserve a few perfect berries for the center. Crush 1/2 cup berries and set aside. Slice remaining berries in half.
8. Arrange halved and whole berries atop filling, whole berries in the center.
9. Combine the crushed berries and 1/2 cup of water in a small pan.
10. Cook 2 minutes over medium heat, then press through a sieve.
11. Mix sugar and cornstarch; gradually stir into berry juice. Cook and stir until thick and clear. Tint with several drops of red food coloring. Cool slightly, then spoon over pie.
12. Refrigerate until serving time. Can easily be made the day before.
Title: Chocolate Dream Cake
Ingredients:
- 3/4 sugar
- 1/4 boiling water
- 1/2 water
- 1 instant coffee powder
- 1 1/4 nonfat milk
- 1 sugar-free instant chocolate pudding mix
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Line a 15"x10" pan with wax paper.
3. Wisk together cocoa, sugar and boiling water.
4. Cool to lukewarm.
5. Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
6. Spread batter evenly in the pan.
7. Bake 20 minutes or till top looks dry.
8. Invert onto large rack.
9. Remove pan and wax paper and let cool.
10. In a medium bowl, dissolve coffee in milk.
11. Add whip topping& pudding mixes.
12. Beat on low speed till moistened, then high speed till soft peaks form.
13. Chill 5 minutes.
14. Cut cake crosswise into thirds, cover each with topping, then stack.
15. (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.
Title: German Loaf Cookies
Ingredients:
- 2 1/2 fructose
- 1/2 egg substitute
- 1/4 margarine
- 1 lemon, zest of
- 1 unbleached flour
- 1/4 baking powder
- 1 1/2 ground cinnamon
- 2 3/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine fructose and egg substitute, beating until light and fluffy. Add margarine, lemon juice, lemon zest, almond extract, flour, and baking powder. Mix well.
3. Place 3/4 of the dough mixture on a floured board. Form into a rectangle about 3/4 inch (2 cm) thick.
4. Add cocoa and cinnamon to remaining dough and spread over rectangle. Fold both sides of dough into the middle to make a long, flattened log.
5. Place on ungreased baking sheet and bake for 40 minutes, until lightly browned.
6. Remove from oven and slice with a very sharp knife into 1/2 inch slices.
7. Preheat broiler. Place slices on an ungreased baking sheet and broil for a few moments on each side (be careful; these burn easily).
8. Cool on a wire rack.
9. Store in an airtight container.
Title: Chocolate Peanut Butter Whoopie Pies
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 2/3 baking soda
- 2 salt
- 1/2 low-fat buttermilk
- 1 1/2 cream cheese
- 6 creamy peanut butter
- 1/2 unsalted butter
- 2 vanilla extract
- 1 salt
- 4 1/2 confectioners' sugar
- 2 milk
Instructions:
1. Preheat oven to 350ºF. Coat two baking sheets with cooking spray or line with parchment paper and set aside.
2. In a large mixing bowl, use an electric mixer on medium spped to mix butter and sugar until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract.
3. In a separate bowl, stir together flour, cocoa powder, baking soda, and salt. Add half the flour mixture to mixing bowl and mix on medium speed until combined. Add half the buttermilk and mix again on medium until smooth. Repeat with remaining flour and buttermilk, and mix until smooth. Batter will be thick and slightly springy.
4. Drop 2-tbsp portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake for 11-13 minutes, until puffed and set but still soft when touched lightly with finertips. Let cakes cool for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15-20 minutes. Repeat with remaining batter.
5. Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix cream cheese, peanut butter, butter, vanilla, and salt until creamy. Add half the confectioner's sugar; mix on low at first to combine, then on high until smooth. Add remaining confectioner's sugar and milk and blend on low, then on medium until light and fluffy, about 3-4 minutes.
6. Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly among cakes. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temp for up to two days or in the freezer for up to two months.
Title: Mrs. Somebody's Strawberry Smash
Ingredients:
- 1 kirsch
- 2 strawberry
- 1 white wine
- 5 lemon juice
- 2 caster sugar
- 3 heavy whipping cream
- 10 pistachio nut
- strawberry
Instructions:
1. Slice the Swiss roll and arrange in a large glass bowl.
2. Pour the kirsch over the roll.
3. Place the strawberries over the Swiss roll.
4. Put the wine, lemon juice and sugar in a bowl.
5. Add the cream and whip with a hand whisk until the mixture is softly stiff and holds its shape.
6. Pour over the Swiss roll and strawberries, cover and refrigerate for about 2 hours.
7. At serving time, decorate with the nuts and strawberry slices.
Title: Peaches & Cream Gratin
Ingredients:
- 8 lemon juice
- 4 brown sugar
- 1
- 1/2
Instructions:
1. Peel, slice and arrange peaches in a 6-cup baking dish (preferably an oval gratin dish), sprinkling with lemon juice as you go.
2. Whip cream; spread all over peaches.
3. Sprinkle with brown sugar by putting it through fine sieve.
4. Cover with plastic wrap and refrigerate overnight.
5. Just before serving, broil about 4" below heat for about 2 minutes or until crispy golden on top.