lumicero/recipes-ing2inst huggingface dataset:
Title: Creamy White Chocolate-Strawberry Pie
Ingredients:
- 1 graham cracker crust
- 3/4 white chocolate chips
- 1 cream cheese
- 5 sugar
- 1/3 plain yogurt
- 1 vanilla yogurt
- 1/2 fresh strawberries
- white chocolate chips
Instructions:
1. Prebake the store-bought crust according to package directions and let cool; refrigerate until ready to use.
2. Add the white chocolate chips to the top of a double boiler set over, not in, hot water.
3. When the chips are shiny, 7-10 minutes, stir well until smooth; remove the insert from the double boiler and set aside to cool.
4. In a bowl, beat the cream cheese using an electric mixer on high speed, until light and fluffy (about 4 minutes).
5. Gradually add the sugar and continue to beat.
6. When the white chocolate has cooled to body temperature, add it to the cream cheese and blend until evenly mixed; add in the yogurt and blend until smooth.
7. Spoon the cream cheese mixture into the chilled pie crust; smooth it with a spoon.
8. Cover with loosely tented foil and refrigerate at least 2 hours or overnight.
9. Choose as many perfect same-size berries as you can find; hull them and take a very thin slice off the stem end.
10. Arrange the berries in a single, neat, compact layer on top of the filling, cut sides facing down; refrigerate.
11. To make the garnish, melt the white chocolate chips as you did in step 2; let cool, then spoon into a pastry bag fitted with a fine tip.
12. Pipe a thin drizzle of white chocolate over the pie in any appealing pattern you choose.
13. Slice the pie with a sharp serrated knife to cut cleanly through the berries and serve.
Title: Very Berry Fruit Salad
Ingredients:
- 1 strawberry
- 1 blueberries
- 1 raspberries
- 1 sugar
- 1/4 of fresh mint
Instructions:
1. Place 6 dessert glasses in the refrigerator.
2. In a large bowl, combine the berries, vinegar and sugar.
3. Stir gently.
4. Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour.
5. Spoon the berries in chilled glasses.
6. Garnish with a sprig of fresh mint.
Title: Easy Tiramisu
Ingredients:
- 3 instant espresso powder
- 3 boiling water
- 1 1/2 cold water
- 8 cream cheese
- 3/4 heavy cream
- 1/3 sugar
- 2 ladyfingers
Instructions:
1. In a small mixing bowl stir together espresso powder and boiling water until dissolved. Stir in cold water, set aside.
2. In a medium mixing bowl with an electric mixer on medium speed beat cream cheese, cream, and sugar until fluffy.
3. Spread a few tablespoons of cream cheese mixture in the bottom of a 2 quart serving dish. One by one, dip a third of the ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of the cream cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream cheese mixture. Cover and chill for up to one day.
4. Dust tiramisu with cocoa just before serving.
Title: 15 Minute Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
Instructions:
1. Preheat oven to 350°F.
2. Put peanut butter into a medium sized bowl. Stir in egg until it is a consistent texture.
3. Butter or place waxpaper on a cookie sheet. Then begin to take approximately a tablespoon of the cookie dough and roll it into a ball. Place on the cookie sheet with a little less then an inch of space.
4. Take a fork and push down on the top of the cookies until you have reached the desired thickness of your cookie. (Note: when baked the cookies do not spread a significant amount. Maybe a centimeter or two. Keep that in mind when sizing your cookie.).
5. Optional: Sprinkle some sugar onto the top of the cookies before baking. This is especially helpful if you tend to have a sweet tooth like me!
6. Bake for 10-12 minutes. Depending on your oven you may need to cook it for a longer/shorter period of time. (Tip: If you're not sure if your cookie is done try sticking a fork into the center and pull it out. If there is batter on your fork, put your cookies back in the oven for another minute or two. If your fork comes out clean, your cookies are done!).
7. Let cool for 2 minutes, and enjoy!
Title: Cantaloupe Melba
Ingredients:
- 2 fresh raspberries
- 1/3 sugar
- 2 cantaloupe
- 2
- 3
Instructions:
1. In a blender or food processor, whirl raspberries until pureed.
2. Pour through a sieve to remove seeds.
3. Stir sugar and liqueur (if used) into puree and mix well; cover and chill.
4. Halve cantaloupes and remove seeds; peel and cut into thin slices.
5. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.
6. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.
7. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.
Title: Mocha Cupcakes
Ingredients:
- 2 1/2 all-purpose flour
- 2 sugar
- 1/2 cocoa powder
- 1 baking soda
- 1/2 salt
- 1 coffee
- 1 buttermilk
- 1 eggs
- 3 butter
- 1 powdered sugar
- 3 cocoa powder
- 2 -4 brewed coffee
- 2 -4 coffee beans
- 24
Instructions:
1. Preheat oven to 350°F. Line muffin tins with 24 cupcake cases.
2. Combine flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together coffee, vegetable oil, buttermilk, and eggs. Add dry mixture to wet mixture and whisk until smooth. Pour into cupcake cases and bake for 20-25 minutes. Cool completely.
3. Whip butter for 3-5 minutes until light and fluffy. Add powdered sugar in two parts, mixing well after each addition. Add two tablespoons each coffee and cocoa powder and mix thoroughly. Add more of either if desired. Mix for one more minute and cover with cling film in the fridge until use.
4. Grab your cupcakes and frosting. Frost them however you like and place one coffee bean on the top of each cupcake.
Title: Chocolate Peppermint Cookies
Ingredients:
- 2 all-purpose flour
- 3/4 baking soda
- 1 salt
- 1/4 unsalted butter
- 1 light brown sugar
- 3/4 sugar
- 3/4 eggs
- 2 vanilla extract
- 2 chocolate chips
- 1 confectioners' sugar
- 1 water
- 3/4
- 2
- 3 1/2
Instructions:
1. For cookies:.
2. preheat oven to 350 degrees.
3. In med bowl, sift together flour, cocoa powder, baking soda and salt. Set Aside. In a mixer beat together the butter with sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping sides of bowl as necessary. Add in Vanilla. On low speed beat in flour mixture a little at a time. Gently mix in chocolate chips and Mint candies.
4. On ungreased cookie sheet, drop teaspoons of batter bout 2 inches apart. bake until cracked on top, about 8-10 min, rotating pan halfway through cooking. cool completely.
5. For glaze:.
6. in small bowl mix together sugar, mint extract, and water until smooth. transfer mixture to a medium resealable plastic bag and snip corner. Drizzle glaze over cooled cookies. Let cookies stand til set, about 10 minute.
7. Can use festive food coloring in glaze, and/or sprinkle some crushed candy canes.
Title: Dreamy Frosting
Ingredients:
- 1 milk
- 1/2 light cream cheese
- 1 sugar
- 1
Instructions:
1. Cream the cream cheese until fluffy, set aside.
2. Then combine the Dream Whip topping mix and milk.
3. Beat with mixer until peaks start to form.
4. Then, add the cream cheese and sugar.
5. Continue beating until smooth and fluffy.
Title: The Tennessee Whiskey Cake
Ingredients:
- 2 all-purpose flour
- 1/2 nutmeg
- 6 eggs
- 1 butter
- 2 sugar
- 1/2 raisins
- 2 1/2 pecans
- 1 1/2
Instructions:
1. Place flour in dry skillet. Cook over medium heat while stirring until it is pale brown in color. Stir in nutmeg and set aside.
2. In small bowl beat egg whites until stiff. Set aside.
3. In large mixing bowl cream butter and sugar until light and fluffy.
4. Add egg yolks and beat well.
5. Add whiskey and stir to blend.
6. Beat in flour, then fold in egg whites, raisins and pecans.
7. Pour into greased and floured 9-inch tube pan.
8. Bake at 300 for 2.5 hours, or until toothpick inserted in center comes out clean.
Title: Cardamom Prune Cake
Ingredients:
- 8 butter
- 4 eggs
- 2 sugar
- 6 flour
- 6 baking powder
- 1 vanilla extract
- 1/2 cardamom pods
- 6 salt
- 1
Instructions:
1. Preheat the oven to 180C/350°F.
2. Grease and line a 10inch square dish with greaseproof paper and butter.
3. Melt the butter in a pan and add the prunes then take off the heat.
4. In a blender, put the eggs, sugar, vanilla and cardamom (seeds only) and blend until the cardamom seeds are combined and add to the prune mixture.
5. Sift in the flour, baking powder and salt and mix thoroughly without over working the mixture.
6. Pour into the prepared dish and bake for 30 minutes, then cover with foil, lower the heat to 160C/325F and bake for 20 minutes more.
7. Allow to cool in the dish for 15 minutes before turning out onto a wire rack to cool completely.
Title: Sugar Plum Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 3 eggs
- 1 baking soda
- 1 salt
- 1/2 allspice
- 1 cinnamon
- 2 nutmeg
- 1 buttermilk
- 1 vanilla
- 1 dried plum
- 1 margarine
- 1 1/2 sugar
- 1/2 baking soda
- 1 1/2 vanilla
- 1/2 buttermilk
- 2
- 1/2
Instructions:
1. Grease and flour bundt or 9×13 cake pan. Preheat oven to 350 degrees.
2. Combine all cake ingredients in a large mixing bowl. Beat with electric mixer until well combined.
3. Pour into prepared cake pan and bake for one hour.
4. Just before cake is done, place all sauce ingredients into a saucepan. Bring to a boil, stirring constantly, and continue boiling gently until sauce is thickened, about two minutes.
5. Remove done cake from oven and poke holes all over top with a fork.
6. Pour hot sauce over hot cake. Allow to sit in pan until sauce is absorbed.
Title: Chilled Raspberry Souffle
Ingredients:
- 1 fresh raspberry
- 1 1/2 heavy cream
- 1/4 powdered sugar
Instructions:
1. Set a few berries aside for decoration and pulse the rest in a food processor. You're looking for a consistency between chopped and puree.
2. Whip heavy cream till you get peaks.
3. Transfer berries to a bowl and fold in the sugar, then the whipped cream reserving a little for garnish later.
4. Cut a two inch wide strip of parchment paper and tape it to a stemmed glass so as to make a collar that increases the depth of the glass by about 3/4 inch.
5. Spoon in the raspberry mixture till level with the top of the paper.
6. Chill in a cold refrigerator for several hours.
7. When ready to serve, remove the paper. The souffle should be above the rim of the glass. Top the soufflé with a dollop of whipped cream and place a couple of the reserved berries on top.
Title: Lemon Basil Butter Cookies
Ingredients:
- 1 fresh basil leaf
- 1 3/4 sugar
- 1 butter
- 1/4 lemon juice
- 1 egg
- 6 all-purpose flour
- sugar
- basil sprig
Instructions:
1. Process basil and 1/4 cup sugar in a food processor until blended.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well.
3. Add lemon juice and egg, beating until blended.
4. Gradually add flour and basil mixture, beating until blended.
5. Shape dough into 1 inch balls and place 2 inches apart on lightly greased baking sheets.
6. Flatten slightly with bottom of a glass dipped in sugar.
7. Bake at 350 degrees for 8 to 10 minutes or until lightly browned.
8. Cool on wire racks; garnish if desired.
Title: Wonderful Mini Fruitcake
Ingredients:
- 1 butter
- 1 1/4 brown sugar
- 4 eggs
- 3 all-purpose flour
- 1 pitted dates
- 2 raisins
- 1 walnuts
- 1 pecans
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 ground cloves
- 1 icing sugar
- 1/4 milk
- 1
- 2
Instructions:
1. Set oven to 325 degrees.
2. Grease five 5" x 3" mini loaf pans.
3. In a mixing bowl, cream butter and brown sugar.
4. Add eggs one at a time, beating well after each addition.
5. In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
6. In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
7. Stir in fruit and nut mixture, mix well.
8. Spoon into prepared mini loaf pans (pans will be full).
9. Bake at 325 degrees for 1 hour.
10. Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
11. Let stand 10 minutes before removing from the pans to wire racks.
12. In a bowl, combine the glaze ingredients.
13. With pastry brush, brush glaze over the warm loaves.
14. Cool completely.
Title: Pecan Caramel Thumbprints
Ingredients:
- 1 3/4 pecans
- 3/4 sugar
- 2 eggs
- 1/4 butter
- 2 flour
- 1/4 salt
- 1 baking powder
- 48
Instructions:
1. In food processor, pulse 1 1/4 c pecans just until chopped; place in small bowl.
2. Put remaining 1/2 c pecans & sugar in processor & pulse until finely ground.
3. Add butter & eggs to processor until smooth.
4. Add flour, salt & baking powder - pulse until blended.
5. Put dough in bowl.
6. Heat Oven to 350.
7. With dampened hands, roll dough into 1 inch balls, roll in chopped nuts. Place 1 inch apart on ungreased cookie sheet.
8. Press a caramel in center of each. Bake 10 -12 minutes or until edges are lightly browned.
9. Sprinkle with powdered sugar.
Title: Easy Chocolate Souffle
Ingredients:
- 100 butter
- 100 eggs
- 2 sugar
- 70 flour
- 50 vanilla flavoring
- 1 sugar
- 2
Instructions:
1. Put the butter and the chocolate in ben - mari until its liquid.
2. Beat the eggs with the sugar and the vanilla by hand (not a eletrical mixer).
3. Add the flour and the chocolate mix.
4. Butter the bowls and add sugar at the edges.
5. Divide the mix and put in a preheated oven for 10-12 minutes at 320°F.
Title: BOZI MILOSTI (Celestial Crusts)
Ingredients:
- 3 butter
- 1 margarine
- 2 egg
- 1 all-purpose flour
- 2 1/2 sugar
- 1/4 lemon
- 1 granulated sugar
- 3
Instructions:
1. Cream butter and sugar, beat in egg and egg yolks, beat in cream, grape juice and lemon rind.
2. Gradually stir in flour.
3. Wrap dough in wax paper and chill for 30 minutes.
4. Divide dough into 4 parts.
5. Roll each part thinly on floured board, the thinner the better.
6. Cut into 1 inch squares.
7. Drop into hot fat (375 F), fry until golden.
8. Drain on absorbent paper, sprinkle with granulated sugar.
9. Serve hot or cold.
Title: Brandy Alexander Slice
Ingredients:
- 2 3/4 unsalted butter
- 2 dark cooking chocolate
- 8 ricotta cheese
- 10 confectioners' sugar
- 1/4 brandy
- 1/3 Creme de Cacao
- 1/2 ground nutmeg
- 1
- 1/2
- 2
Instructions:
1. Lightly grease a shallow 12x8 inch baking pan. Line the pan with parchment paper.
2. Place butter and chocolate in a small heatproof bowl. Place the bowl over a pan of simmering water. Stir until chocolate is melted and mixure is smooth. Remove from the heat.
3. Place chocolate cookie crumbs in a small bowl. Using a flat-blade knife, mix the melted chocolate mixture into the cookie crumbs.
4. Press the mixture into the bottom of the baking pan. Set aside.
5. In a small mixing bowl, beat the cheese, cream, and sugar on medium speed for 3 minutes, or until mixture is light and creamy. Add the chocolate, brandy and liqueur and beat until combined.
6. Spread the cheese mixture over the cookie crumb base. Sprinkle with nutmeg.
7. Refrigerate several hours or overnight.
8. Cut into 12 bars before serving.
9. Place the chocolate melts in a small heatproof bowl. Place the bowl over a pan of simmering water until the chocolate is melted.
10. Place the chocolate in a piping bag (for icing) and pipe a design on the top of each serving.
Title: No Frosting Cupcakes
Ingredients:
- 4 margarine
- 1 sugar
- 1 1/2 flour
- 1 3/4 eggs
- 1 vanilla
- 4 salt
- 1
Instructions:
1. Melt butter, chocolate and sugar over low heat. Heat until just boiling. Stir in nuts until coated.
2. Mix remaining ingredients with melted ones in a large bowl.
3. Bake in muffin tins at 350 degrees for 25 minutes.
4. They will not test done as they are suppose to be slightly chewy.
Title: Mamie Eisenhower's Million Dollar Fudge
Ingredients:
- 4 1/2 sugar
- 1 salt
- 2 butter
- 1 evaporated milk
- 12 German chocolate
- 12 marshmallow cream
- 1
Instructions:
1. Boil sugar, salt, butter, and evaporated milk together for 6 minutes. Remove from heat.
2. While mixture is still hot, add semisweet chocolate chips, German chocolate, and marshmallow fluff.
3. Beat together by hand until all the chocolate is melted.
4. Refrigerate until set. Cut into small squares.
5. Makes 1 9X13" pan.
Title: House Gryffindor Butterbeer Cakes
Ingredients:
- 1 1/4 cream cheese
- 2 1/2 sugar
- 2 salt
- 4 heavy whipping cream
- 1/3
- 1/2
- 1/8
- 2
Instructions:
1. Make the Butterbeer Cake:
2. Preheat oven to 350 F degrees. Line a baking sheet with parchment paper and spray with nonstick spray.
3. Add cake mix plus required ingredients into a bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed for 5 minutes until combined. Turn off mixer and add butterscotch extract and red gel food coloring. Beat until combined.
4. Pour mixture into prepared baking sheet. Bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely in pan.
5. Use a 3-inch round cookie cutter to punch out 12 rounds of cake. Cut each round in half horizontally so that the cakes are about ½ inch tall.
6. Whisk together butterscotch syrup with 1 tablespoon of hot water. Brush tops of cake with mixture and set aside.
7. Make the Decorations:
8. Add yellow candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe out 4 lightning bolts onto a parchment-lined baking sheet, using a template if needed.
9. Repeat with the black candy melts, piping 4 pairs of eyeglasses. Set decorations aside in fridge to set.
10. Make the Frosting:
11. Add the cream cheese, sugar, butterscotch extract, and salt to the bowl of a standing mixer fitted with a whisk attachment. Beat until fluffy and transfer to a large bowl.
12. Add the heavy whipping cream to the standing mixer and whip to stiff peaks.
13. Fold the whipped cream into the cream cheese mixture in 3 batches.
14. Transfer about a fourth of the mixture to a piping bag fitted with an 826 star tip.
15. Add the yellow food coloring to the remaining frosting, about 1 teaspoon, and gently fold with a spatula to combine. Transfer to a piping bag fitted with an 806 round tip.
16. Assemble the Cake:
17. Position acetate cake collars on a parchment-lined baking sheet.
18. Push a cake round into the bottom of the cake collar. Pipe in a layer of yellow frosting to cover the cake round, but do not smooth over. This helps keep clean layers. Add another cake round and another layer of yellow frosting. Top it off with a final cake round.
19. Repeat with the remaining 7 cake collars.
20. Carefully peel off acetate. Pipe a small swirl of white frosting on top and garnish with the glasses or lightning bolts.
Title: Red Devil's Food Cake and Red Devil's Food Cake Icing
Ingredients:
- 1 sugar
- 1/2 shortening
- 1 egg
- 1 1/4 flour
- 4 salt
- 1/2 baking soda
- 1 coffee
- 1/2 vanilla
- 1/2 sugar
- 1 milk
- 2 shortening
- 2/3 salt
- 1/2
- 1
Instructions:
1. Preheat oven to 375.
2. Grease and flour a long Pyrex dish.
3. Cream sugar and shortening until sugar is fluffy.
4. Add well beaten egg.
5. Sift together the flour, cocoa, salt, and baking soda.
6. Add flour mixture to sugar mixture alternately with sour milk.
7. Add hot coffee and vanilla.
8. Beat until well mixed.
9. Pour into prepared pan. Bake until done but do not overcook.
10. Icing: Mix sugar, salt, and cocoa together.
11. Add shortening and milk.
12. Bring to a swift boil.
13. Cook for 1 minute, stirring well.
14. Remove from heat.
15. Beat with electric mixer until thick and smooth.
16. If it begins to thicken too much, add a tablespoon of heavy cream.
Title: Green Tea Sweets
Ingredients:
- 3/4 confectioners' sugar
- 5 unsalted butter
- 1 3/4 all-purpose flour
- 3 granulated sugar
- 1 1/2
- 3/4
Instructions:
1. Preheat the oven to 350°F Line a sheet pan with parchment paper.
2. Whisk the confectioner’s sugar and green tea together in a bowl.
3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
4. Add the flour and mix until well combined.
5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
7. Roll the dough out to 1/2” thickness.
8. Cut the dough with a leaf cookie cutter.
9. Toss each cut cookie in a bowl of granulated sugar to coat.
10. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.
Title: Creamy Peanut Delight Dessert
Ingredients:
- 1 butter
- 1/2 margarine
- 1/4 milk
- 1 egg
- 3/4 peanuts
- 1 1/2 peanut butter
- 1 powdered sugar
- 1 cream cheese
- 2 1/2 milk
- 1 instant vanilla pudding
- 1 peanuts
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Grease (bottom only) of a 13" x 9" baking pan.
3. For the bottom: Combine all crust ingredients, and mix until well blended.
4. Spread into prepared baking pan.
5. Bake for 20-25 minutes (DON'T overbake, as it will become hard).
6. Cool completely.
7. For filling: In a medium bowl, combine the 1-1/2 cups peanut butter with the 1 cup of powdered sugar on low speed, until crumbly; set aside (these ingredients may be cut in half to 3/4 cup peanut butter and 1/2 cup icing sugar, but I prefer to double the recipe) In a large bowl, mix the cream cheese until smooth; add in the milk, thawed whipped topping and the pudding mix; beat for 2 minutes on low speed with a hand mixer until well blended.
8. Pour half of the mixture over the cooled chocolate base in the pan.
9. Sprinkle with half of the peanut butter mixture.
10. Repeat with filling and peanut butter mixture.
11. Sprinkle with 1/2 cup peanuts, and the grated chocolate.
12. Refrigerate for 3-4 hours before serving, or freeze.
Title: Navel Orange Soufflé
Ingredients:
- 1 navel orange
- 1/4 granulated sugar
- 2 cornstarch
- 1 water
- 5 cream of tartar
- 1/2 saffron
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 375 degrees. Butter 3 6-oz. ramekins and dust with granulated sugar.
2. Cut the rind and pith from the oranges. Halve the oranges across the equator and take out any seeds, then cut into chunks and put them in a blender or food processor. Pulse until they're reduced to a smooth puree.
3. Pour the puree into a small saucepan, stir in the sugar and saffron and bring to a boil over medium heat, stirring occasionally to avoid sticking. In a cup or small bowl, mix the cornstarch and water to create a slurry. Stir the cornstarch mixture into the orange-sugar mixture over high heat. When it begins to boil, reduce the heat and simmer for 5 minutes. Transfer to a nonreactive bowl and let cool to room temperature.
4. Place the eggs whites and cream of tartar in a large bowl. Using an electric mixer, whip the egg whites at high speed until stiff peaks form. Gently fold in the orange mixture with a rubber spatula until blended (but don't stir too much to avoid losing the air in the egg whites).
5. Fill each ramekin to the top with the souffle mixture and smooth flat with a spatula. Place the ramekins on a baking sheet and set them on the top rack in the oven. Bake for 10 to 15 minutes until the souffles have risen about 1/2 inch above the ramekins and are golden brown on top. Remove from oven and dust with confectioners' sugar. Serve immediately.