lumicero/recipes-ing2inst huggingface dataset:
Title: Granny Smith Apple Pie Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 2 1/4 baking powder
- 1 ground cinnamon
- 1/4 salt
- 9 unsalted butter
- 1 1/4 granulated sugar
- 4 eggs
- 1/2 pure vanilla extract
- 1/2 orange zest
- 1 unsalted butter
- 3 granulated sugar
- 1/3 granny smith apples
- 3 unsalted butter
- 1 1/2 confectioners' sugar
- 1 1/2 ground cinnamon
- 1/2
Instructions:
1. To cook the apples: Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.
2. To make the cupcakes: Preheat oven to 325°F Line 24 4-fl-oz-capacity muffin wells with paper liners.
3. Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.
4. In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest.
5. On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.
6. Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.
7. Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.
8. To frost the cupcakes: In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes.
Title: Sweet Cocanic
Ingredients:
- 500 coconut
- 50 unsalted butter
- 397 sugar
- 100 powdered milk
- 1 1/2 pineapple
- 1 1/2 vanilla essence
- 1
- 200
- 2
Instructions:
1. Grind the grated coconut.
2. Fry it in a little butter on low flame.
3. Simulatenously, in another utensil, mix condensed milk, butter and ground sugar on low flame.
4. Once it mixes up well, add the flavours, colours and essence according to taste and requirement (mostly 2 drops each).
5. Add the ground coconut and milk powder.
6. Stir well on low flame.
7. Once everything is well mixed, remove from flame.
8. Mould in any shape you want, example, a boat or a Santa Claus or fairy (anything!).
9. Garnish as desired.
10. You could use Smarties, for instance or choc chips, anything, really!
11. Enjoy your pineapple-coco-rose sweet cocanic!
Title: Peanut Butter Cookies
Ingredients:
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1/4 shortening
- 1/4 margarine
- 1 egg
- 1 1/4 flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Mix together white sugar, brown sugar, peanut butter, shortening, margarine, and the egg.
2. Stir in the flour, baking soda, baking powder, and salt.
3. Cover the cookie dough and refrigerate 3 hours.
4. Heat oven to 375.
5. Scoop cookie dough out by tablespoon fuls and shape scoops of cookie dough into balls.
6. Place balls on ungreased cookie sheet.
7. Flatten each ball with a fork and make a criscross pattern.
8. Bake 8-10 minutes.
9. Cool.
Title: Wortel Pudding - Carrot Pudding
Ingredients:
- 1 suet
- 1 carrot
- 1 apple
- 1 potato
- 1 sugar
- 1 water
- 1/2 molasses
- 2 1/2 flour
- 1/2 baking powder
- 1 salt
- 1 baking soda
- 1 raisins
- 1/4 candied citron peel
- 1 brown sugar
- 1 flour
- 1 water
- 1 butter
- 1 vanilla extract
Instructions:
1. Chop suet finely and mix with grated carrots, apples, and potatoes.
2. Add sugar, water and molasses.
3. Sift dry ingredients together together over the top of the raisins and citron.
4. Add to mixture and mix well.
5. Pour into greased molds and steam for three hours.
6. For the sauce: Mix sugar and flour together; add boiling water gradually, stirring constantly and cook until mixture thickens.
7. Add butter and vanilla extract.
Title: Birthday Cake Batter Popcorn
Ingredients:
- 6 white chocolate
- 1 1/2 vegetable shortening
- 1
- 1/4
Instructions:
1. Melt the white chocolate in the microwave. I put it in the microwave in 30 second intervals stirring between each 30 seconds until it is fully melted.
2. Add the vegetable shortening and stir until it is melted. I usually don't have to put it back in the microwave to completely melt it but you can if you have to.
3. Then add the cake mix.
4. Pour onto the popcorn and coat evenly.
5. Pour the popcorn out onto cookie sheets to cool/harden. Sprinkle immediately with your choice of sprinkles.
6. Wait until fully hardened (if you can) and enjoy!
Title: Banana Split Brownie Pizza
Ingredients:
- 1 cream cheese
- 1 crushed pineapple
- 1 bananas
- 2 fresh strawberries
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees F. Line a 12 x 3/4-inch pizza pan with foil; grease and flour foil. Spread brownie batter on foil in pan.
2. Bake 15 to 18 minutes in preheated oven or until a toothpick inserted near center comes out clean. Cool completely, about 1 hour.
3. Meanwhile, in small bowl, beat cream cheese and pineapple on low speed until blended. spread over cooled brownie; top with fruit. Drizzle chocolate topping over fruit. (If necessary for drizzling, microwave as directed on container.) Refrigerate until serving time. Cut into 16 wedges or squares. Cover and refrigerate any remaining pizza.
Title: Gluten Free Vegan Snack Cookies
Ingredients:
- 1 sunflower seeds
- 1 sorghum flour
- 1/4 tapioca flour
- 1 cinnamon
- 1 baking powder
- 1/2 guar gum
- 1/4 xanthan gum
- 1/3 sea salt
- 1/3 coconut oil
- 2 maple syrup
- 1 applesauce
- 1/4 - 1/2 vanilla
- raisins
Instructions:
1. Preheat oven to 350 degrees F.
2. Grind the seeds in a food processor, coffee grinder, or the dry container of the Vita-Mix (which is what I use). Place them into a large bowl with the flours, cinnamon, baking powder, guar gum, and salt. Whisk together well.
3. In a separate bowl or liquid glass measure whisk together the wet ingredients (oil, syrup, applesauce, and vanilla).
4. Add the wet ingredients to the dry. Add the chopped raisins. Whisk together. Then continue to mix with a wooden spoon until the dough thickens, another 60 seconds or so.
5. Roll dough into 1-inch balls and place onto a greased cookie sheet. Gently flatten each ball with the bottom of an oiled glass.
6. Bake for about 15 minutes. The cookies won't brown on top but will on the bottom. Cool on a wire rack.
Title: Ginger Lemon Dessert Cups
Ingredients:
- 1 instant lemon pudding
- 2 milk
- 20 -24 butter
- 3 strawberry
- 1/2 crystallized ginger
- 2 lemon, zest of
- 1
Instructions:
1. Mix pudding and milk and let stand 5 minutes.
2. Gring gingersnaps in food processor into crumbs. Remove bowl from processor and take out blade. (You can do the same thing with a zip lock bag and a rolling pin.).
3. Add butter to the food processor and stir to moisten the crumbs. Pour crumbs into 4 small glass bowls and press crumbs up the sides.
4. Add a few slices of strawberries to each bowl.
5. Fill each dish with lemon pudding and top with more berries and crystallized ginger.
6. Add whipped cream on top and garnish with lemon zest.
Title: Lemon Molasses Marble Cake
Ingredients:
- 6 unsalted butter
- 1/4 light brown sugar
- 2 light brown sugar
- 3 molasses
- 3/4 flour
- 1 2/3 baking soda
- 1/2 cream of tartar
- 1/2 cinnamon
- 1/2 ground mace
- 1/4 nutmeg
- 1/4 ground cloves
- 1/4 plain yogurt
- 2 unsalted butter
- 6 sugar
- 1 lemon, zest of
- 1 flour
- 1 baking soda
- 1 2/3 cream of tartar
- 1/2 plain yogurt
- 1/2 salt
- 3/4
- 3
- 1/8
Instructions:
1. Preheat oven to 350*F. Butter and flour a 9 to 10 inch bundt pan or tube pan and set aside.
2. To make the molasses batter, cream together the butter and brown sugar until very light. Beat in the egg yolks one at a time; beat in the molasses. Sift the dry ingredients together and add the batter alternately with the yoghurt, beginning and ending with the dry ingredients. Do NOT over mix.
3. To make the lemon batter, cream together the butter and the sugar and lemon zest until very light. Add the lemon extract. sift the dry ingredients together and add to the creamed mixture alternately with the yoghurt beginning and ending with the dry ingredients. Do NOT overmix. Beat the egg whites with the salt until nearly stiff. Fold about 1/4 of them into the batter to lighten it, then gently fold in the remainder.
4. Drop 3 or 4 large dollops of the lemon batter into the prepared cake pan. Top with 3 or 4 dollops of molasses batter. continue layering batters until all is used up. Gently rap the pan once against the countertop to settle the batters. With a butter knife, swirl the batters together a few times without over-doing it.
5. Bake until the cake is golden brown and a toothpick inserted near the centre comes out clean, about 1 hour.
6. Cool the cake in the pan on a wire rack for 10 to 15 minutes. Loosen the cake from the pan and unmold onto the rack to cool completely. Dust with icing sugar before serving. A lemon glaze is also nice on this.
Title: Chewy Make Ahead Chocolate Chip Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 2 vanilla
- 2 1/4 all-purpose flour
- 1 cornstarch
- 1 baking powder
- 1 salt
- 1
Instructions:
1. Preheat oven to 350F.
2. Grease cookie sheet (I don't do that, I just use parchment paper).
3. Cream butter until light and fluffy.
4. Slowly add sugars, continuing to cream until smooth and light.
5. Beat in eggs, one at a time, and then beat in vanilla.
6. In another bowl, stir together flour, baking powder, cornstarch and salt.
7. Add to creamed mixture and slowly beat until flour just disappears.
8. Stir in chips (you can also add 3/4 cup nuts at this stage if you like).
9. Drop by generous tablespoonfuls, about 2 inches apart, on prepared sheets and bake 10 to 15 min, just until edges are golden.
10. Cool on sheet 1 min, then transfer to racks to cool.
11. The dough can be chilled for about 1/2 hour, then shaped into a log, wrapped in plastic, and stored in refrigerator (or frozen), Cut into 1/2 inch slices and bake as per above. Depending how cold or frozen they are, they might keep the "sliced" shape, for a more natural look, I usually slice them all, then give them a quick roll in my palms and squish to flatten, then use the tips of my fingers to make some indents so it doesn't look so perfect.
Title: Pecan Square Cookies
Ingredients:
- 18 unsalted butter
- 3/4 light brown sugar
- 1/2 salt
- 3 all-purpose flour
- 1/2 unsalted butter
- 1/2 light brown sugar
- 6 honey
- 2 granulated sugar
- 2 heavy cream
- 1/4 salt
- 2 pecan halves
- 1 pure vanilla extract
Instructions:
1. Heat oven to 375 degrees.
2. To prepare pan: line a 9 by 13 inch pan with heavy duty aluminum foil, leaving overhang so you can pull foil and cookies out after cooling.
3. To make the crust: mix the butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Add salt, and mix to combine.
5. Add the flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
6. Continue mixing until the dough begins to come together in even clumps.
7. Dump the dough clumps into the prepared pan and spread them out evenly.
8. Press dough into the prepared 9 by 13 baking pan to about 1/4-inch thick.
9. Prick the pastry with the tines of a fork in 1 inch intervals.
10. Always prick the crust; it keeps the crust from puffing up and forming air pockets.
11. Chill until firm, about 20 minutes.
12. Bake until golden brown, 18 to 20 minutes.
13. Transfer pan to a wire rack to cool completely.
14. Reduce oven to 325 degrees F.
15. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat.
16. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute.
17. Remove pan from heat; stir in nuts and vanilla.
18. Pour filling onto the cooled crust. Spread the pecans around the crust with a fork to make an even layer. Add a few more pecans to fill in bald spots if necessary.
19. Bake until filling bubbles, 15 to 25 minutes.
20. Transfer pan to a wire rack to cool completely.
21. When cool lift out cookies and foil in one piece onto a cutting board.
22. Peel foil off the edges so foil lays flat.
23. Use a sharp knife to cut into cookies into 4 rectangles.
24. Then cut each rectangle into 8 cookies for a total of 32 cookies.
25. Store in an airtight container, up to 1 week.
Title: Broccoli Brownies
Ingredients:
- 3 brown sugar
- 1 butter
- 1/2 pure vanilla extract
- 1/4 unbleached all-purpose flour
- 2 baking powder
- 2 salt
- 2
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix ingredients together.
3. Put in 8x8 pan.
4. Cook for 35-40 minutes.
5. Cut and eat!
Title: Dark Chocolate Souffle
Ingredients:
- 1 heavy cream
- 4 dark chocolate
- 1/2 butter
- 2 eggs
- 1 cream of tartar
- 1/4 sugar
- 2 berries
- dark chocolate
- powdered sugar
Instructions:
1. Preheat oven to 375°F.
2. Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
3. Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.
4. Whisk the two egg yolks into the chocolate.
5. In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.
6. Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
7. Without over mixing, fold the remaining egg whites into the batter.
8. Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.
9. Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After fifteen minutes, the soufflé will have risen up out of the ramekin.
10. Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries.
Title: Berry Mi-Su
Ingredients:
- 0.5 raspberries
- 1 strawberries
- 4 fresh blackberries
- 1/2 sugar
- 1 mascarpone cheese
- 2 heavy cream
- 1 confectioners' sugar
- 1/3
Instructions:
1. Open the ladyfingers and separate them.
2. In a bowl, combine raspberries, sliced strawberries and blackberries; toss with lemon juice and sugar.
3. To Assemble: Line 2 large martini glasses or glass desert bowls with a single layer of ladyfingers, letting the cakes overlap a bit at the stem.
4. Press the cakes down a bit to fit the lines of the glass.
5. Cover the cake with berries.
6. Topping: In a bowl, beat cream cheese with cream and confectioners' sugar on low speed for 2 minutes.
7. Spoon sweetened cheese over berries.
8. Spoon extra berries on top.
9. Top glasses off with a cap of ladyfingers dotted with berry juice and more mixed berries.
Title: Pastry Chefs Simple Syrup
Ingredients:
- 2 water
- 2 sugar
- 1 vanilla
- 3
Instructions:
1. Boil water and sugar 1 minute.
2. Cool.
3. Add vanilla and liquer.
4. Apply with pastry brush; laying on; not brushing.
Title: Brown Sugar Cookies
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 butter
- 1/2 brown sugar
- 1 egg
- 1 milk
- 1 1/2 vanilla
- granulated sugar
Instructions:
1. Combine 1 cup flour, baking powder, and salt.
2. Cream together: butter and sugar.
3. Beat in egg, vanilla and milk.
4. Stir in flour mixture, then add enough of the remaining 1 cup flour to make the dough stiff enough to roll.
5. Wrap in plastic wrap and chill several hours.
6. Preheat oven to 375°F.
7. Roll out on a lightly floured cutting board to 1/8" thickness.
8. Use floured cookie cutters to cut into shapes.
9. Place on an ungreased baking sheet, sprinkle with granulated sugar.
10. Bake for 8 minutes.
Title: Italian Wine Biscuits
Ingredients:
- 4 all-purpose flour
- 1 sugar
- 1 red table wine
- 4 baking powder
- 3/4
Instructions:
1. Preheat oven to 375º.
2. Mix wet ingredients into dry.
3. Knead until smooth.
4. Cut off piece of dough about the size of a pencil and roll between palms.
5. Knot the dough like making a pretzel.
6. Brush top of biscuits with milk or egg yolk.
7. Bake for about 10-12 minutes.
Title: Arare Cookie Crunch
Ingredients:
- 1 1/4 butter
- 1 powdered sugar
- 2 2/3 flour
- 1 1/2 vanilla extract
- 2
Instructions:
1. In a large bowl, beat butter and sugar.
2. Add flour and vanilla; mix well.
3. Stir in arare.
4. Drop dough by teaspoonfuls onto ungreased baking sheets and flatten slightly.
5. Bake at 325 degrees F for 20 minutes or until golden brown.
Title: Lemon-Raspberry Pound Cake
Ingredients:
- 1 1/4 butter
- 1 1/2 margarine
- 3 sugar
- 1/2 eggs
- 2 all-purpose flour
- 2 1/2 baking powder
- 8 salt
- 3 1/4 fresh lemon juice
- 1/2
- 1/4
- 1
- 1 1/2
Instructions:
1. Over medium heat, melt jam in a small saucepan.
2. Once melted, remove from heat and slowly whisk in whipping cream then raspberry liqueur.
3. Place sauce in an airtight container and chill.
4. Preheat oven to 325 degrees.
5. In a small mixing bowl, add 1/2 cup seedless raspberry jam and with an electric mixer blend until smooth; set aside.
6. In a large mixing bowl, cream toether butter and suger.
7. Slowly add one egg at a time.
8. Beating well after each egg is added.
9. In a sifter, combine flour, baking powder and salt.
10. Sift into a medium mixing bowl.
11. Now add dry ingredients to creamed butter mixture.
12. Beat with a mixer until well blended.
13. Beat in lemon juice and lemon extract.
14. Grease a 10 inch tube pan with removable bottom.
15. Pour in half of cake batter.
16. With a spoon, place half of the jam on top of batter.
17. Do this one more time with remaining batter and jam.
18. Gently swirl the batter with a butter knife by pulling up and folding over.
19. Don't go over board.
20. Bale for i hour and 25 minutes to 1 hour and 40 minutes.
21. Check cake for doneness by insterting a toothpick in center of cake.
22. If it comes out clean, the cake is done.
23. Cool cake in pan for 15 minutes.
24. Slowly run a butter knife around edge of cake and then remove from pan.
25. Don't take off bottom yet until cake is cooled completely.
26. Before serving, place about 2 Tablespoons of the raspberry sauce on dessert plate topped with a slice of cake.
Title: Colombian Pineapple Custard
Ingredients:
- 12 fresh pineapple
- 2/3 caster sugar
- 4 eggs
- 4 sugar
- 1 lime, juice of
Instructions:
1. Put the pineapple in a blender or food processor and process till smooth.
2. Scrape the puree into a pan and add the sugar. Heat till just boiling and simmer for 5 minutes or till reduced by one third.
3. The mixture should be thick but not jam-like, so add a little water if it is too thick.
4. Transfer to a bowl to cool.
5. Make the caramel:
6. Place the sugar in a heavy pan over medium heat. As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir.
7. Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.
8. Immediately stir in the lime juice, taking care not to burn yourself.
9. The hot caramel will spit when the lime juice is added, but this will stop.
10. Divide the caramel among six remekins and turn them so that they are coated evenly.
11. Preheat the oven to 350. Stir the eggs into the cool pineapple mixture.
12. Divide the mixture equally among the ramekins.
13. Place the molds in a roasting pan and pour in warm water to come halfway up their sides.
14. Cover with foil and bake for 45 minutes, till set. Allow to cool.
15. Just before serving, unmold the custards directly onto the dessert plates. Loosen the edges with a knife, invert a dessert plate on top of each mold and turn both over.
Title: Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 egg
- 1/2 powdered sugar
- 1/2 granulated sugar
Instructions:
1. Preheat oven to 350, line a baking sheet with parchment paper. In a large mixing bowl or the bowl an electric mixer, mix together peanut butter and egg. Add in the granulated and powdered sugar and mix until fully combined. The dough may seem a little “dry” at first but it comes together nicely.
2. Scoop or roll dough out into 1.5in balls on you parchment lined baking sheet. We like to use a well rounded TBS full and tap or scrap it out with a tiny spatula, then give them each a quick roll.
3. Press cookies down with a fork.
4. Bake at 350 for 9-10 minutes. We bake our cookies for 9 minutes but it all depends on your oven. Let cookies rest on the baking sheet for a minute to cool and then carefully lift the parchment paper off the pan and slide it onto a cooling rack to cool.
Title: Peanut Butter Buttons
Ingredients:
- 1/2 unsalted butter
- 1/3 peanut butter
- 1/2 granulated sugar
- 3 granulated sugar
- 2 vanilla
- 2 all-purpose flour
- 1 1/2 icing sugar
- 28
Instructions:
1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. Place butter and peanut butter in a large bowl. Using an electric mixer, beat on high until very creamy.
3. Beat in ½ cup (125 mL) sugar until well blended. Then beat in egg yolks, one at a time, scraping down sides as needed. Beat in vanilla and then flour until combined.
4. Place 3 tbsp (45 mL) sugar in a shallow dish. Form dough into 1-inch (2.5-cm) balls, and roll in the sugar. Place on prepared baking sheet about 2 inches (5 cm) apart. Use your finger to press into centre of each dough ball to form an indent.
5. Bake in preheated oven for 10 minutes. Remove from oven, place a peanut butter cup in indent and then continue to bake until golden and set, about 6 to 8 more minutes.
6. Remove to a rack to cool completely. When completely cool, dust with icing sugar.
Title: Tropical Carrot Cake
Ingredients:
- 2 flour
- 4 eggs
- 2 baking powder
- 2 sugar
- 1 baking soda
- 1 cinnamon
- 1 3/4 canola oil
- 2 raw carrots
- 1/2 salt
- 1/2 allspice
- 1/2 nutmeg
- 8 crushed pineapple
Instructions:
1. Preheat oven to 350 degrees.
2. Stir flour, baking powder, baking soda, and salt, and set aside.
3. Beat eggs slightly.
4. Gradually beat in sugar until thick and lemon-colored.
5. Stir in oil with rubber spatula.
6. Add remaining ingredients and mix well.
7. Pour into three 9'' floured pans.
8. Bake 55-60 minutes.
Title: Ny Times Chocolate Chip Cookies
Ingredients:
- 17 all-purpose flour
- 1 1/4 baking soda
- 1 1/2 baking powder
- 1 1/2 coarse salt
- 300 unsalted butter
- 10 light brown sugar
- 8 granulated sugar
- 2 eggs
- 1/2 vanilla extract
- 1 1/4 chocolate chips
- sea salt
Instructions:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350°F Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Title: English Trifle
Ingredients:
- 2 custard
- 1/2 sherry wine
- 2
- 1/4
- 1
Instructions:
1. In a glass bowl put a 3/4" of crumbled sponge cake.
2. Sprinkle with some sherry.
3. Add a 1/2- 3/4'' layerof custard.
4. Then a layer of jam.
5. Then a layer of whipped cream.
6. Repeat layers ending with whipped cream.
7. Decorate with some cherries or dots of the jam.
8. Chill& Serve.