lumicero/recipes-ing2inst huggingface dataset:
Title: Champagne Syllabub
Ingredients:
- 284 heavy cream
- 4 powdered sugar
- 200
Instructions:
1. Whip the cream and sugar together to soft peaks.
2. Then whip in the Champagne until you have a soft, spoonable mixture.
3. Serve with macaroons if desired.
Title: Rich Chocolate Bundt Cake
Ingredients:
- 1 cake flour
- 1/2 sweet potato puree
- 1/4 low-fat buttermilk
- 1/2 dark brown sugar
- 1/2 light corn syrup
- 1/8 egg
- 1 baking powder
- 1/2 baking soda
- 1 salt
- 1/2 confectioners' sugar
- 1/4 raspberries
- 1 mint leaf
- 1
Instructions:
1. Preheat oven to 325°F.
2. Coat a 6-cup nonstick Bundt pan with cooking spray and dust with 1 tbsp flour. Set aside.
3. In a small bowl, stir together sweet potato puree and buttermilk; set aside.
4. In a large bowl, combine the brown sugar, corn syrup and oil. Beat with a mixer at medium speed for 5 minutes. Add the egg and beat well.
5. In another large bowl, sift together the remaining flour, cocoa, baking powder, baking soda and salt. Set aside.
6. With the mixer at low speed, alternate adding 1/3 of the flour mixture and 1/3 of the sweet potato mixture into the sugar and egg mixture until all ingredients are incorporated (do not overmix). Pour the batter into the prepared pan. Bake in the center oven rack for 40 minutes or until the cake springs back when lightly touched in the center.
7. Cool at least 15 minutes before removing from pan. Allow the cake to cool on a cake rack for 5 more minutes. Sift the confectioners' sugar over the top of the cake and serve warm. Garnish with fresh raspberries and a sprig of mint.
Title: Couscous Pudding
Ingredients:
- 1 egg
- 1 sugar
- 1/4 low-fat milk
- 2 3/4 salt
- 1 couscous
- 1/4 raisins
- 1 pine nuts
- 3 vanilla extract
- 2
- 1
Instructions:
1. In a medium sided bowl, beat together the egg, egg white, and 2 Tbs of the sugar.
2. In a medium sized saucepan, combine the milk, the remaining 2 Tbs sugar, orange rind, and salt and bring to a simmer over moderate heat.
3. Slowly pour the warmed milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over moderate heat, stirring constantly for 4 minutes or until thickened.
5. Add the couscous and cook, stirring constantly, 6 minutes more.
6. Remove from the heat, cover and let stand for 6 minutes or until the couscous is tender.
7. Stir in the raisins, nuts and vanilla.
8. Serve warm or at room temperature.
Title: Elegant Vanilla Sauce for Desserts
Ingredients:
- 1/2 heavy whipping cream
- 1 confectioners' sugar
- 1/8 salt
- 1/4 pure vanilla extract
- 3/4 pure maple syrup
- 3/4 dark rum
- 1/2 cherry brandy
- 1/8 ground nutmeg
Instructions:
1. In small bowl, whisk together whipping cream, confectioners sugar, and salt.
2. Add the vanilla extract and maple syrup, rum, and kirschwasser. Mix well.
3. As a final touch, add the ground nutmeg.
4. The sauce should be rich and creamy. To thicken, add more powdered sugar.
Title: Healthy Cinnamon Baked Tortilla Chips
Ingredients:
- 5 whole wheat tortillas
- 1/8 Splenda granular
- 2 cinnamon
Instructions:
1. preheat oven to 325.
2. Cut each tortilla into eight wedges.
3. mix splenda and cinnamon together.
4. place the wedges in a single layer onto a cookie sheet.
5. if they are very dry, you can spritz some water over them.
6. sprinkle the cinnamon splenda mixture over the tortilla wedges.
7. bake for 10-15 minutes, or until crisp.
Title: Spicy Butterscotch Bars
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 butter
- 1/4 sugar
- 1 1/2 brown sugar
- 3/4 all-purpose flour
- 1/3 butter
- 2 eggs
- 1 1/2 vanilla
- 3/4 baking powder
- 1/2 salt
- 1/2 ground allspice
- 1 1/2 pecans
- 3 butter
- 3/4 powdered sugar
- 1 corn syrup
- 1 vanilla
- 2 -3 hot water
- pecan halves
Instructions:
1. Heat oven to 350°F Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until well mixed. (Mixture will be crumbly.).
2. Press crust mixture onto bottom of ungreased 13x9 inch baking pan. Bake for 12 to 15 minutes or until edges are lightly browned.
3. Meanwhile, combine all filling ingredients in medium bowl. Spoon over hot, partially baked crust. Bake for 25 to 30 minutes or until toothpick inserted in cneter comes out clean. Cool completely.
4. Meanwhile, melt 3 tablespoons butter in heavy 1 quart saucepan over medium high heat, stirring occasionally, until butter just begins to brown, be careful you do not BURN the butter. (3 to 5 minutes) Cool 5 minutes. Combine browned butter and all remaining glaze ingredients except water in small bowl. Beat at medium speed, adding enough hot water for desired glazing consistency. spread glaze over cooked bars. Let stand 5 minutes. Cut into bars. Top each bar with pecan half, if desired.
Title: Creme Patissiere
Ingredients:
- 6 caster sugar
- 3/4 flour
- 1/4 milk
- 2 heavy cream
- 1/2 vanilla
- 2
Instructions:
1. Beat egg yolks and sugar in a small bowl with electric beater until thick and creamy.
2. Beat in the flour.
3. Bring the milk to a boil and then gradually add to the egg mixture while the motor of mixer is running on medium speed.
4. Return the mixture to the pot and stir constantly over heat until mixture boils and thickens.
5. Remove from heat and cover surface of custard with greaseproof paper to stop a skin forming.
6. Cool to room temperature.
7. Beat cream until soft peaks form and then fold gently into mixture with the vanilla.
8. Use to fill choux puffs, a cake or as a base below fruit in a flan.
9. This mixture will fill 12 large puff cases.
Title: Mango and Mascarpone Brulee
Ingredients:
- 4 mangoes
- 8 mascarpone cheese
- 8 plain yogurt
- 1 1/2 ground ginger
- 1 lemon
- 1 white rum
- 6 brown sugar
- 1 unsalted butter
- 2 fresh mint leaves
Instructions:
1. Peel the mangos dice their flesh, and keep the juices they give off when being diced.
2. Beat the mascarpone with the yogurt. Once they are combined, add the yogurt, ground ginger, lemon juice and rind. Add rum if you choose to.
3. Place the mango with its juice in a 13 x 9 inch mold. Ladle the mascarpone mixture over mango and top with the brown sugar and butter . Refrigerate until close to serving time.
4. Preheat broiler to high temperature. Broil for 4-5 minutes, until golden brown and bubbly. Let cool for 2 minutes and decorate with fresh mint leaves if you choose to.
Title: Lemon Bundt Cake
Ingredients:
- 1 fat free sour cream
- 8 water
- 1 eggs
- 3 light margarine
- 2 confectioners' sugar
- 1/2 lemon juice
- 2 skim milk
- 1
Instructions:
1. Preheat oven to 350 degrees. Lightly coat a 12 cup bundt pan with non stick cooking spray; dust with flour.
2. In a large mixing bowl, combine cake mix, sour cream, water, eggs, and margarine; beat on low speed with an electric mixer until moistened. Increase speed to high and beat 2 minutes. Pour into prepared pan and bake 35-40 minutes. Cool cake in pan on wire rack 25 minutes. Remove from pan and cool completely on rack.
3. In a small bowl, stir together sugar, lemon juice and skim milk until smooth. Drizzle over cooled cake.
Title: Oranges in Caramel Syrup
Ingredients:
- 2/3 sugar
- 1/2 sugar
- 8 seedless oranges
- mint sprig
Instructions:
1. Lightly oil a baking sheet.
2. In a small saucepan, bring ½ cup of the sugar and 3 tbsp of water to a boil over medium-high heat, stirring to dissolve the sugar; boil without stirring until the mixture turns a golden amber colour, about 5-6 minutes; immediately pour the caramel onto the oiled baking sheet and tilt the sheet to spread the caramel as thin as possible (use a pot-holder or towel as the baking sheet will be hot from the caramel); cool completely; break up the caramel into pieces; in a food processor, pulse the caramel pieces until chopped into pieces the size of chocolate chips; do not overprocess; the caramel chips can be stored in an airtight container for up to 1 week; if they stick together, give the airtight container a bang on the kitchen counter, and that should loosen things up.
3. Using a small, sharp knife, peel the oranges, removing all the bitter, white pith; working over a heatproof bowl, cut between the membranes to release the orange sections; measure out ½ cup of the orange juice.
4. In a small saucepan, bring the remaining 2/3 cup sugar and ¼ cup of water to a boil over medium-high heat, stirring to dissolve the sugar; boil without stirring until the mixture turns a golden amber colour, anywhere from 5-7 minutes; remove the caramel from heat and add the reserved orange juice – avoid spatters- stir and cook over low heat until smooth; let cool slightly; pour the sauce over the oranges, cover and refrigerate for at least 2 hours, or overnight, stirring occasionally.
5. To serve: Arrange the orange slices in dessert bowls; spoon some of the juices into each bowl and sprinkle with caramel chips; garnish with mint sprigs.
Title: Pear, Apple and Cranberry Crisp
Ingredients:
- 1/2 flour
- 1/2 brown sugar
- 1/8 cinnamon
- 1 nutmeg
- 1/3 butter
- 1/2 rolled oats
- 1/2 dried cranberries
- 1/2 green apples
- 2 pears
- 2
Instructions:
1. Preheat oven to 375 degrees F.
2. Combine flour, brown sugar, cinnamon and nutmeg in a mixing bowl.
3. Cut in butter until mixture begins to hold together.
4. Mix in oats and almonds.
5. Toss together remaining ingredients in a 9-inch pie plate.
6. Sprinkle evenly with almond mixture.
7. Bake for 30 minutes until golden brown.
Title: Country Carrot Cake
Ingredients:
- 1 1/2 flour
- 3/4 dry sweetener
- 2 baking powder
- 1 cinnamon
- 1/4 salt
- 3/4 soymilk
- 2 vanilla extract
- 1/4 egg substitute
- 1/2 carrot
- 1 fresh ginger
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the flour, sweetener, baking powder, cinnamon, and salt.
3. Add the milk, vanilla, oil, egg replacer, carrot, and ginger and mix together gently until just mixed.
4. Pour into a lightly oiled cake pan and bake for 25-30 minutes.
5. Check with a knife to see if done.
6. When cooled, ice and serve.
Title: Banana Dessert Wraps (Pillsbury Winner)
Ingredients:
- 1/2 coconut
- 1/2 pecans
- 1 sugar
- 1/4 ground cinnamon
- 1/2 ground nutmeg
- 1/4 bananas
- 4 vanilla ice cream
- 1/3
- 1
Instructions:
1. Heat oven to 350°F
2. Spread coconut and pecans separately on ungreased cookie sheet.
3. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside.
4. Increase oven temperature to 450°F
5. Remove pie crust from pouch; place flat onto work surface. With rolling pin, roll crust until 12 inches in diameter.
6. In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust.
7. Cut crust into 4 wedge-shaped pieces.
8. Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends to fit within crust, at least 1/4 inch from each edge).
9. Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.
10. Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana.
11. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet.
12. Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes.
13. To serve, drizzle or spread about 2 tablespoons warm caramel topping on each individual dessert plate. Top each with baked banana, whipped cream and additional caramel topping, if desired.
14. Sprinkle coconut and pecans over top of each. Serve with ice cream.
Title: Crowned Apple Cake
Ingredients:
- 2 1/2 tart apples
- 1/3 honey
- 1 cinnamon
- 3 all-purpose flour
- 2 sugar
- 1 eggs
- 4 baking powder
- 1/3 vanilla extract
- 3 salt
- 2 1/2 walnuts
- 1 pecans
- 1/2 walnuts
- 1/2 pecan halves
Instructions:
1. Place oven rack in lower third of oven and pre-heat to 350º.
2. Grease a 10-inch tube pan with removable bottom- bundt pan is not recommended for this recipe.
3. Peel and core the apples; slice 1/4" thick.
4. Place other topping ingredients in bowl.
5. Add apples and toss to coat, then set aside.
6. Put flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt.
7. Mix at low speed to combine, then at medium speed until completely blended, about 2 minutes.
8. Pour 1/3 of the batter into the pan.
9. Arrange 1/3 of the apples on top of the batter and sprinkle with chopped nuts if using.
10. Pour another 1/3 of the batter on top of the apples and arrange another 1/3 of the apples on top.
11. Pour the remaining batter on the apples and smooth the top.
12. Arrange the rest of the apples around the center tube, forming a"crown".
13. Spoon 2 tablespoons of liquid from the bowl that had contained the apples over the top and decorate with nut halves, if using.
14. Place cake on rimmed baking sheet and bake for 75 ot 85 minutes, until a toothpick or skewer inserted in the middle comes out clean.
15. If top appears to be getting too brown, cover it loosely with foil.
16. Remove cake from oven and cool 10 minutes.
17. Run knife or spatual around the edge of pan and remove side.
18. Cool to room temperature, then run knife or spatula around the center tube and bottom.
19. Lift cake onto serving plate.
20. Store at room temperature for up to 2 days, or can be frozen.
Title: Chocolate Cupcakes
Ingredients:
- 3/4 Splenda sugar substitute
- 5 unsalted butter
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/2 skim milk
- 1/4 butter
- 1/2 Splenda sugar substitute
- 1 Splenda sugar substitute
- 1/4 vanilla extract
- 1
- 1 3/4
- 1
Instructions:
1. over 350 degrees.
2. beat first three ingredients at medium speed
3. add egg whites one at a time
4. combine flour cocoa, baking soda and salt stiring well with a whisk.
5. add flour mixture to sugar mixture alternately with 1/2 cup skim milk beginning and ending with flour mixture after each addition.
6. spoon batter into 12 muffin cups
7. bake for 22 minutes.
8. For FROSTING:
9. melt butter in heavy saucepan over low heat.
10. add 1/4 cup splenda 3 tablespoons skim milk and the chocolate.
11. cook for 3 minutes stirring constantly
12. remove from heat, cool.
13. and stir in powdered sugar and vanilla.
Title: Coconut Strawberry Cake
Ingredients:
- 2 all-purpose flour
- 2 cake flour
- 1/2 baking powder
- 3/4 salt
- 1 1/2 unsalted butter
- 3 sugar
- 1 eggs
- 1/2 light coconut milk
- 1 sugar
- 1/3 water
- 1/4 cream of tartar
- 3 unsweetened dried shredded coconut
- 1 strawberries
- 1
- 1/2
- 4
Instructions:
1. To make cake: Place oven rack in bottom third of oven; heat oven to 350 degrees. Spray two 8-inch cake pans with nonstick cooking spray. Line bottom of each pan with a circle of parchment paper, spray the paper and dust inside of each pan with all-purpose flour, tapping out excess.
2. Sift together cake flour, baking powder and salt; set aside.
3. In bowl of electric mixer with paddle attachment, cream butter at medium speed until soft and light. Add sugar and continue to mix about 5 minutes or until light and fluffy. Add egg yolks one at a time, beating after each addition until completely mixed.
4. On low speed, alternately add flour mixture in 3 additions and coconut milk in 2 additions, beginning and ending with flour mixture. Add extract and beat at low speed until completely mixed.
5. In clean bowl with whisk attachment, beat egg whites at high speed to soft peaks. Gently fold one third of the egg whites into the batter; fold in remaining egg whites gently but thoroughly. Divide batter between prepared cake pans and bake about 35 minutes or until cake springs back when touched and toothpick inserted into center comes out clean.
6. Cool on rack 5 minutes; run a small knife around edge of each pan and carefully invert cake onto rack. Remove pan and cool cake completely; remove paper before assembling cake.
7. To make icing: In small saucepan combine sugar, water and cream of tartar. Bring to a boil, covered, over medium heat; do not stir. When sugar is completely dissolved, uncover and boil 5 minutes longer.
8. In bowl of electric mixer with whisk attachment, beat egg whites at high speed to soft peaks. Continue to beat while slowly pouring hot syrup onto egg whites; add extract and beat until cool.
9. To assemble cake: Spread 1/4 cup of the preserves on top of 1 cake layer. Thinly slice 2 cups of the strawberries and arrange in 1 layer on top of preserves. Spread remaining 1/4 cup preserves on bottom of second cake layer and invert onto first layer. Spread icing on top and sides of assembled layers; pat coconut onto sides of cake. Arrange remaining strawberries on top of cake, stem side down.
10. Tips: Substitute white cake made from a mix; add 1/2 teaspoon of coconut extract to batter. Substitute pre-made white frosting; add coconut extract to taste.
Title: Maida Heatter's East 62nd Street Lemon Cake
Ingredients:
- 3 all-purpose flour
- 2 double-acting baking powder
- 1/2 salt
- 1/2 butter
- 2 sugar
- 4 eggs
- 1 milk
- 2 lemons, rind of
- 1/2 lemon juice
- 3/4 sugar
Instructions:
1. Adjust oven rack 1/3 from bottom of oven. Preheat oven to 350 degrees. Butter 9x3-1/2-inch tube pan and dust it lightly with fine, dry bread crumbs.
2. Sift flour, baking powder, and salt and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
3. Bake for 1 hour and 10 to 15 minutes until a cake tester comes out dry.
4. Let cake stand in pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or waxed paper and prepare glaze.
5. The glaze must be used immediately after it is mixed.
6. Stir the lemon juice and sugar together and brush all over the hot cake until absorbed.
7. Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate.
8. Do not cut for at least several hours.
Title: Bustrengo (Apple and Polenta Cake)
Ingredients:
- 100 polenta
- 200 plain flour
- 100 caster sugar
- 100 milk
- 500 eggs
- 3 honey
- 100 olive oil
- 55 dried figs
- 100 raisins
- 100 sultanas
- 500 apples
- 1/2 ground cinnamon
- 2 oranges, zest of
- 2 lemons, zest of
- 1 salt
Instructions:
1. Preheat the oven to 180C/350F/gas 4 and butter a shallow 28cm/11inch, loose-bottomed cake tin.
2. Mix the polenta, flour, breadcrumbs and sugar in a large bowl. In a separate bowl, mix together the milk, eggs, honey and olive oil. Add the wet mixture to the dry, making sure you stir it all together well. Add the figs, raisins, apples, cinnamon, orange and lemon zest and salt, and stir again.
3. Pour the mixture into the cake tin and bake for about 50 minutes.
Title: Easy Mississippi Mud Sheet Cake
Ingredients:
- 1 butter
- 2 sugar
- 1/2 eggs
- 4 vanilla
- 1 1/2 salt
- 1/8 all-purpose flour
- 1 1/2 walnuts
- 1 1/2 - 1 3/4 mini marshmallows
- 1 confectioners' sugar
- 1 butter
- 1/3 vanilla
- 1/4 half-and-half cream
- 1 milk
- 1/2
Instructions:
1. Set oven to 350 degrees F.
2. Grease a 15 x 10-inch jelly-roll pan.
3. For the cake; in a large bowl beat the melted butter with the next 5 ingredients until combined and smooth.
4. Add in flour; mix until blended.
5. Pour the batter into prepared baking pan.
6. Sprinkle the nuts over the top then push down slightly into the batter.
7. Bake for about 20 to 22 minutes or until the cake tests done.
8. At this point prepare the chocolate frosting while the cake is baking (the cake must be warm before adding on).
9. For the frosting; in a medium bowl beat all ingredients together until smooth and blended; set aside to pour over warm cake.
10. Remove from oven then sprinkle the mashmallows on top; return to oven for another 5 minutes.
11. Drizzle the prepared chocolate frosting over top of the marshmallows.
Title: Pumpkin Dessert
Ingredients:
- 1 pumpkin
- 1 sugar
- 1 brown sugar
- 1 eggs
- 4 cinnamon
- 1 1/2 nutmeg
- 1/4 butter
- 1 margarine
- 1
Instructions:
1. Mix the first 7 ingredients together.
2. Pour into a 9x13 greased pan.
3. Sprinkle dry cake mix over the pumpkin mixture.
4. Press cake mixture slightly.
5. Sprinkle nuts over cake mix.
6. Pour melted butter over all.
7. Bake for 1 hour at 325*.
8. Top with whipped cream.
9. Enjoy!
Title: Lofthouse Cookies
Ingredients:
- 1 eggs
- 1/3 unsalted butter
- 2 powdered sugar
- 1 milk
- 6 -8 vanilla extract
- 1/2
- 2
Instructions:
1. COOKIES: Preheat oven to 350*. Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass (but not too much, you want them to be 'fluffy').
2. Bake for 6-8 minutes. Cool for 1 minute on pan before moving to a cooling rack.
3. FROSTING: Place butter in a large bowl. Add 4 cups sugar and then milk and vanilla. Beat on medium speed until smooth and creamy, approx 3-5 minutes. Gradually add remaining sugar, 1 cup at a time beating well after each time, about 2 minutes, until the icing is thick enough to spread. Add food coloring if you'd like.
4. While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.
Title: Weight Watchers Lemon-Raspberry Pound Cake
Ingredients:
- 2 all-purpose flour
- 2 lemons, zest of
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 ground allspice
- 6 unsalted butter
- 1 vanilla
- 1 1/4 granulated sugar
- 2/3 egg substitute
- 1/2 light sour cream
- 1 fresh raspberry
Instructions:
1. Preheat oven to 350 degrees. Spray 4 1/2 x 8 1/2 inch loaf pan with nonstick spray.
2. Whisk 2 cups flour, grated zest of lemons, baking powder, baking soda and salt and ground allspice in bowl.
3. With electric mixer on medium speed, beat softened butter and vanilla 1 minute.
4. Gradually add sugar and beat until light and fluffy, 4 minutes.
5. At low speed, gradually beat in 2/3 cup egg substitute.
6. Alternately add flour mixture and 1/2 cup light sour cream, beginning and ending with flour mixture, and beating just until blended.
7. Gently fold in fresh raspberries.
8. Scrape batter into pan; spread evenly.
9. Bake until toothpick inserted into center comes out clean, 1 hour, 10 minutes.
10. Cool in pan on rack 10 minutes.
11. Remove cake from pan and cool completely on rack.
Title: Tracy's Miracle Coconut Pie (Coconut Squares)
Ingredients:
- 6 eggs
- 2 milk
- 1 sugar
- 1/4 butter
- 1/4 baking powder
- 1 salt
- 1/4 vanilla
- 2 coconut
- 1 flour
- 1
Instructions:
1. Mix all ingredients and pour into a greased and floured 9" x 13" pan. Sprinkle top with 1/2 teaspoon of cinnamon.
2. Bake at 350 F for 45 minutes.
Title: Strawberry Ring
Ingredients:
- 4 butter
- 2 demerara sugar
- 4 flour
- 2 walnuts
- 1/2 gelatin
- 4 water
- 1 strawberry
- 1 lemon juice
- 6 caster sugar
- 1/2 strawberry
- 1/4
- 1
Instructions:
1. Rub together the butter, demerara sugar, slour and walnuts as if making pastry. Scatter the mixture over the bottom of a shallow baking tin. Bake in a preheated moderately hot oven,(200*C/400*F)for 10 to 15 minutes, until golden brown. Cool, then crumble into a bowl.
2. Dissolve the gelatin in the water. Put one quarter of the strawberries into a saucepan with the lemon juice and sugar and mash well.
3. Bring to a boil, then remove from the heat and stir in the gelatin. Strain a little of this mixture into a 2 1/2 pint ring mold, to coat the bottom. Chill until set. Let the remainder of the strawberry jelly cool but not set.
4. Fold the remaining strawberry slices into the whipped cream. When the jelly is on the point of setting, fold in the strawberries and cream.
5. Immediately make alternate layers of the strawberry mixture and crumbs in the ring mold, starting with strawberry and ending with crumbs. Chill until set.
6. Turn the ring out of the mold onto a serving platter. Pipe the whipped cream for the decoration around the base of the ring and add the strawberry slices.