lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Meringue Easter Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 sugar
- 1/4 margarine
- 1/2 skim milk
- 1 1/2 fresh lemon rind
- 1 1/2 baking powder
- 1 vanilla extract
- 1/4 salt
- 4 sugar
- 1/2 strawberry
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray 9x9 pan, or round dish with cooking spray.
3. Beat flour, 1 cup sugar, margarine, milk, baking powder, lemon rind, vanilla, salt, and 2 egg whites in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly.
4. Beat on high speed for 2 minutes, scraping bowl occasionally.
5. Pour into pan and bake 25-30 minutes, until golden brown.
6. Cool slightly.
7. Increase oven temperature to 400°F.
8. Beat remaining 2 egg whites in medium bowl until frothy.
9. Slowly beat in ½ cup sugar, 1 tablespoon at a time.
10. Continue beating until stiff and glossy.
11. Spread over cake and bake 8-10 minutes, or until meringue is lightly brown.
12. Cool completely.
13. Upon serving, top with sliced strawberries.
Title: Glazed Brie
Ingredients:
- 2/3 walnuts
- 1/4 pecans
- 3 Kahlua
- 1/2 Amaretto
- 12 brown sugar
- vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Spread nuts across the bottom of an ungreased pie plate. Bake 10-12 minutes, stirring occasionally, until toasted. Stir in liqueur, brown sugar and vanilla.
3. Reduce heat to 325°F Slice the top layer of rind off the Brie. Place the cheese in a small, ungreased baking dish and top with the nut syrup. Bake 8-10 minutes until cheese is hot and soft. Serve with crackers and slices of apple and pear.
Title: Cyser Baklava
Ingredients:
- 3 sugar
- 2 hard alcoholic cider
- 1 star anise
- 1 honey
- 2 -3 walnuts
- 1 sugar
- 1/3 ground cloves
- 1/2 ground nutmeg
- 1 ground allspice
- 1/4 phyllo dough
- 1 butter
- 1 whole cloves
Instructions:
1. Syrup:
2. Use a heavy saucepan and dissolve the sugar in the cyser over medium heat, stirring occasionally. Add lemon juice.
3. When all the sugar has dissolved, reduce heat to a gentle boil. Do not stir often.
4. Add honey once the syrup thickens. If you use a candy thermometer (I never have) it should register 230°F A drop of syrup on a cold plate will not spread.
5. It takes about 20-25 minutes. Set aside to cool (but not to get cold).
6. Baklava:
7. Preheat oven to 325 f.
8. Finely chop the nuts. You want them as close to a meal as you can. I use the blender or food processor.
9. Combine with sugar and spices. (Not the whole cloves).
10. Place 6 phyllo sheets in a well buttered 13x9 inch baking pan. I think glass works best. Butter the top sheet generously.
11. Sprinkle a thin layer of the nut mixture over the phyllo. You want it even and no dough showing, but not thicker than about 1/8 inch.
12. Cover with 4 more phyllo sheets and generously butter the top sheet.
13. Continue alternating nut mixture and phyllo until you run out of nuts. Top with 8 phyllo sheets and generously butter the top.
14. If your sheets are too big for the pan, you may trim them or fold them over.
15. Score into squares or diamonds. Place a whole clove in the center of each slice. Pieces are traditionally quite small as it is a very sweet dessert.
16. Bake for 30 minutes, then lower the oven to 300 and bake for another 30 minutes, or until golden brown.
17. Pour the warm syrup over the hot baklava. Let stand several hours, at least.
18. Freezes well.
Title: Light Lemon Cream Cheese Pie
Ingredients:
- 1 low-fat graham cracker crusts
- 1 fat free cream cheese
- 1 lemon juice
- 1/2 fat-free cool whip
- 8
Instructions:
1. Soften cream cheese and whip together with the sweetened, condensed milk until smooth. Fold in Cool Whip and lemon juice; blend well.
2. Pour into graham cracker crust and chill for several hours or overnight.
3. Filling should be firm.
4. Garnish if desired with additional Cool Whip.
Title: Buttermilk Brownie Cake
Ingredients:
- 2 granulated sugar
- 2 all-purpose flour
- 1/4 cocoa powder
- 1/2 butter
- 1/2 margarine
- 1/2 baking soda
- 1 eggs
- 2 vanilla extract
- 1 butter
- 1/2 margarine
- 1/4 cocoa powder
- 1/3 confectioners' sugar
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 400°F Grease a 15 x 10-inch baking pan aka Jelly roll pan.
2. To prepare brownies, combine granulated sugar, flour and cocoa; mix well.
3. Combine 1 cup water with oil and butter in a medium saucepan. Bring to a boil; add to flour mixture and mix well. Add buttermilk, baking soda, eggs and vanilla. Beat well by hand and pour into pan. Bake 20 to 22 minutes, until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks.
4. To prepare frosting, combine butter, cocoa and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in confectioners’ sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies.
Title: Oatmeal Cookie Dough
Ingredients:
- 2 margarine
- 2 honey
- 1/2 water
- 1/4 vanilla
- 1/4 salt
- 6 flour
- 6 oats
- 1 walnuts
Instructions:
1. Mix ingredients in cereal bowl in the order given.
2. If desired, chill or stick in freezer for a few minutes.
3. Enjoy with a spoon!
Title: Pumpkin Mousse with Gingerbread Crumbs
Ingredients:
- 1 soft silken tofu
- 1/2 maple syrup
- 1 lemon, zest of
- 1/4 fresh lemon juice
- 1 1/2 vanilla extract
- 1/2 cinnamon
- 1/4 ground ginger
- 1 ground cloves
- 1 salt
- 1 solid-pack pumpkin
- 8
Instructions:
1. Place everything except the pumpkin and the gingersnaps in a blender, and purée until smooth.
2. Add half the pumpkin, and purée again.
3. Transfer to a medium-sized bowl and beat in the remaining pumpkin until the mixture becomes uniformly creamy.
4. Cover tightly and chill for several hours or overnight, so the flavors combine and deepen.
5. To serve, spoon into decorative bowls and sprinkle with gingersnap crumbs.
6. Serve immediately, so the crumbs won't turn soggy.
Title: Poke & Pour Spice Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking powder
- 2 ground cinnamon
- 1 ground ginger
- 1/2 baking soda
- 1/2 salt
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/8 ground cardamom
- 3/4 brown sugar
- 3/4 water
- 3/4 molasses
- 3/4 eggs
- 2 brown sugar
- 1 butter
- 1/2 water
- 1/3
Instructions:
1. Preheat oven to 350°. Spray and flour 12-cup fluted pan (I use Baker's Joy).
2. In a large bowl, combine your dry ingredients.
3. In a mixing bowl, beat your brown sugar, water, oil, molasses and eggs for 3 minutes.
4. Stir in the combined dry ingredients mixing well.
5. Pour batter into prepared pan.
6. Bake 45-55 minutes or until toothpick inserted in center comes out clean.
7. As the cake is baking, combine the buttersauce ingredients in a saucepan over low heat, heating until butter melts.
8. Prick hot cake deeply every inch with a long-tined fork.
9. Spoon hot sauce over hot cake in pan. Let stand 30 minutes, invert onto serving plate. Serve warm or cool.
Title: Grammie Bea's Butter Rum Cake
Ingredients:
- 2 flour
- 1 3/4 sugar
- 5 eggs
- 1/2 margarine
- 1 vanilla
- 1
Instructions:
1. Cream margarine throughly, and add sugar gradually.
2. Add eggs, one at a time, and mix well.
3. Add flavorings.
4. Add sifted flour a little at a time, and blend well.
5. Pour batter into a greased and flour dusted 10" pan.
6. Bake at 325 for about 1 hr, or until toothpick inserted into center comes out clean.
Title: Easy Chocolate Mousse
Ingredients:
- 6 boiling water
- 1/4 vanilla extract
- 1/2
- 1
Instructions:
1. Combine dry cocoa mix with water, in large bowl, until dissolved. Stir in vanilla.
2. Cool 5 minutes.
3. Gently fold whipped topping into cooled cocoa mixture until well blended. Spoon into serving dishes.
4. Chill 2-3 hours or until firm.
Title: Almond Crescents
Ingredients:
- 2 1/4 all-purpose flour
- 1/8 salt
- 1/2 unsalted butter
- 2/3 pure vanilla extract
- 14 confectioners' sugar
- 3
- 1
- 3/4
Instructions:
1. Sift together flour and salt. In a food processor, grind almonds fine. Add superfine sugar and flour and salt. Pulse to combine. With machine running, slowly add pieces of butter through feed tube. Add yolks and vanilla. Process for 20 seconds. Divide dough into two pieces. Roll each into a 1 1/2-inch-thick log, wrap in plastic, and refrigerate for 3 hours.
2. Line two baking sheets with parchment. Cut dough into 3/8-inch-thick pieces. Pinch each into a 3-inch crescent; place on baking sheets about 1 inch apart. Refrigerate for 30 minutes.
3. Heat oven to 350°F Bake crescents for 10 minutes, rotate sheets between oven shelves, and bake about 8 more minutes; cookies should not brown. Transfer parchment with cookies to a wire rack; let cool 5 minutes. Sift confectioners' sugar over before serving.
Title: Sandi’s Sandies
Ingredients:
- 1 butter
- 2/3 sugar
- 1 all-purpose flour
- 2 ground cardamom
- 1 baking soda
- 1/4 pistachios
- 1/3
Instructions:
1. To brown the butter, cut into pieces and heat in a heavy saucepan over medium heat. Stir the butter or swirl the pan so that the butter doesn't burn. Remove from heat when butter turns light brown and gives off a nutty aroma. Pour into a bowl and let cool to room temperature.
2. In a bowl, with an electric mixer on medium speed, beat butter and sugar until very smooth. Beat in egg yolk until well blended, scraping down sides of bowl as needed.
3. In another bowl, mix flour, cardamom, and baking soda. Stir or beat into butter mixture until well blended.
4. Shape dough into 1-inch balls. Place 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. I use my wonderful Silpat mat!
5. Bake cookies in a 325° oven until golden brown on the bottom, 16 to 18 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Using a wide spatula, transfer the cookies to racks to cool completely.
Title: Julia's Mousse Au Chocolat
Ingredients:
- 6 dark rum
- 1/4 eggs
- 4 sugar
- 3/4 brewed coffee
- 1/4 butter
- 8 cream of tartar
- 1/4 salt
- 1 heavy cream
- 1/2
Instructions:
1. Combine chocolate and rum in a small pot; nestle pot inside a larger pot filled with water and set aside to allow to melt.
2. Beat yolks in another small pot until pale and frothy.
3. Combine sugar and coffee in another pot; cook over medium heat until dissolved, 5-6 minutes. Pour coffee mixture into yolks in a stream, while whisking, set aside.
4. Pour water into a large pot to a depth of 2". Heat over medium-low heat until hot but not simmering. Nestle pot with yolk mixture over pot and cook, whisking vigorouslym until thick and creamy, about 8-9 minutes. Transfer yolk mixture to a clean bowl; beat with an electric mixer until cool; about 5 minutes.
5. Uncover chocolate mixture and stir; add butter and whisk until smooth. Fold chocolate-butter mixture into yolk mixture; set aside.
6. Beat egg whites in a bowl until just frothy. Add cream of tartar and salt; beat to stiff peaks. Stir 1/4 of the egg whites into chocolate-yolk mixture; gently fold in the rest. Spoon mousse into 6 serving cups or dishes. Chill until set. Beat cream to stiff peaks; transfer to a pastry bag with a star tip. Pipe a rosette of cream onto each mousse.
Title: Cereal Nut Crispies
Ingredients:
- 1 shortening
- 1 brown sugar
- 1 sugar
- 2 eggs
- 2 flour
- 1 baking soda
- 1 salt
- 2 oatmeal
- 1 coconut
- 1
- 2
Instructions:
1. Cream shortening and sugars together.
2. Add eggs; beat until fluffy.
3. Sift flour, baking soda, and salt together; add to creamed mixture.
4. Stir in oatmeal, coconut, and nuts.
5. Carefully fold in rice puffs cereal.
6. Shape into balls 1-1/2 inches in diameter.
7. Cookies will flatten while baking.
8. Place 2 inches apart on greased baking sheet.
9. Bake in moderate 350 degree Fahrenheit oven for 12 minutes until lightly browned.
10. Remove at once from baking sheet to a cooling rack.
11. Don't store cookies until completely cool.
Title: Nutmeg Eggnog Cake With Rum Glaze
Ingredients:
- 1 1/4 unsalted butter
- 1 1/2 sugar
- 6 rum
- 1 vanilla
- 1 1/2 cake flour
- 3 baking powder
- 2 1/2 ground nutmeg
- 2 ground cinnamon
- 1 salt
- 1/2 powdered sugar
- 1 milk
- 1 rum
- 1 -2 vanilla
- 1 1/2
- 1/2
- 1/4
Instructions:
1. Heat oven to 350 degrees. Generously grease and 8-10 cup bundt pan and sprinkle with flour. Tap pan to remove excess flour.
2. In a large bowl, beat butter for 1 minute. Add sugar and beat until light and fluffy. Add egg yolks two at a time, beating after each addition. Add run adn vanilla and beat until incorporated.
3. In another large bowl, whisk together the dry cake ingredients. Add flour mixture to creamed mixture alternately with egg nog just until blended. Do this in 3 parts, beginning and ending with the flour mixture. Do not overbeat.
4. Spoon batter into pan and level with spatula. Tap pan on the counter firmly to settle the batter.
5. bake 45-60 minutes or until a toothpick comes out clean and the edges start to pull away from the pan.
6. Cool on a wire rack for 10-15 minutes. Invert onto wire rack and cool completely.
7. For the glaze: in a small bowl whisk together all ingredients except almonds. Add milk as needed to obtain desired consistency. Drizzle over cake; sprinkle with almonds. Let stand until glaze is set.
8. Can be made up to 1 day ahead.
Title: No-cook Chocolate Mascarpone Cake
Ingredients:
- 8 dark chocolate
- 2 mascarpone cheese
- 7
- 9
Instructions:
1. Line a 4 cup loaf pan with clingfilm.
2. Break and crumble the cookies.
3. Mix with the orangeliqeur and let it soak.
4. Melt the chocolate au bain marie (in a pan above a pan with simmering water).
5. Let the chocolate slightly cool.
6. Mix the chocolate with the mascarpone and the soaked cookies.
7. Pour into prepared pan.
8. Let it stiffen in the refridgerator for at least 2 hours.
9. Slice (with a wet knife) and serve with lemonsauce or whipped cream or just eat it as it is.
Title: Peppermint Snowballs
Ingredients:
- 1 butter
- 3/4 margarine
- 1 powdered sugar
- 2 1/2 vanilla extract
- 1/2 cream cheese
- 1 milk
- 1 powdered sugar
- 1
- 1/2
Instructions:
1. Heat oven to 350 degrees. Have baking sheets ready.
2. To make cookie: beat butter, powdered sugar, and vanilla in a large bowl with electric mixer until smooth. On low speed, gradually beat in flour. Chill 30 minutes or until firm.
3. To make filling: mix candy and 1/4 cup of the powdered sugar. Mix cream cheese and milk until smooth. Stir in remaining 1/2 cup powdered sugar, 3 tablespoons of candy mixture, and 1 drops food coloring.
4. Roll dough into 1-inch balls. Place 2 inches apart on baking sheets. Make deep hole in the center of each ball using fingertip or handle of a wooden spoon. Fill each hole with 1/4 teaspoon of the filling. (I find the easiest way to do this is with a pastry bag) Bake 12 to 14 minutes until set, but not brown (do not let filling bubble over top of cookies). Roll in remaining candy mixture while still hot. Cool on wire racks.
Title: Butterscotch Refrigerator Cookies
Ingredients:
- 3 1/2 flour
- 1 salt
- 1 cinnamon
- 1 baking soda
- 1/2 shortening
- 1/2 butter
- 2 brown sugar
- 2 eggs
- 2 warm water
- 1 vanilla extract
- 1
Instructions:
1. Sift flour, salt, cinnamon, and soda together.
2. Cream shortening and butter; gradually add sugar; beat til light. Add eggs, water, and vanilla; mix well.
3. Combine dry ingredients and creamed mixture. Add nuts.
4. Shape dough into rolls 2 inches in diameter. Wrap tightly in waxed paper. Chill thoroughly -- overnight for best results.
5. May be frozen at this point.
6. (Or pack in frozen fruit juice cans and chill thoroughly. Detach bottom of can; push dough out to slice).
7. Bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees) 10 to 12 minutes.
8. Cool on racks.
Title: Banana Nut Bread
Ingredients:
- 1 butter
- 2 white sugar
- 2 bananas
- 4 eggs
- 1 walnuts
- 2 baking soda
- 1 salt
- 2 flour
Instructions:
1. Preheat oven to 350. Grease and flour loaf pans (5 mini loaf pans or 2 9x5 loaf pans).
2. In large bowl melt butter.
3. Stir in sugar until smooth.
4. Stir in eggs, bananas and walnuts until well blended.
5. Stir in baking soda, salt and flour.
6. Bake at 350 for 60-70 minutes or until knife inserted into crown of loaf comes out clean.
7. Let stand for 5 minutes and turn out on cooling rack.
8. Cool completely and wrap in aluminum foil to keep in moisture.
Title: Amish Funeral Cookies
Ingredients:
- 1/2 butter
- 1/2 milk
- 2 sugar
- 3 vanilla
- 1/2 salt
- 1 quick-cooking oats
- 1/4
- 3
Instructions:
1. Mix butter, milk, sugar, cocoa and salt in a saucepan and melt. Boil for 1 minute. Remove from heat and add peanut butter, vanilla and oats. Stir until combined.
2. Drop by teaspoon on to wax paper and let cool. ENJOY!
Title: Chocolate Chip and Coconut Bread Pudding
Ingredients:
- 7 light brown sugar
- 1 1/2 eggs
- 1 milk
- 4 vanilla extract
- 3 1/2 pecans
- 1
- 1 1/4
- 1
Instructions:
1. Preheat oven to 300°F.
2. Place cubed bread in a well buttered 9x13 baking pan.
3. In large bowl combine all remaining ingredients until well mixed.
4. Pour liquid mixture over bread making sure all of bread is submerged.
5. Let sit for approximately 1 hour.
6. Place in oven and bake for approximately 1 1/2 hours.
7. Remove from oven and let cool.
Title: Moms Chocolate Zucchini Cake
Ingredients:
- 1/2 margarine
- 1/2 sugar
- 1 3/4 eggs
- 2 vanilla
- 1 flour
- 1/2 baking powder
- 2 1/2 baking soda
- 4 cinnamon
- 1/2 zucchini
- 1 chocolate chips
- 1/2
- 2
- 1/2
Instructions:
1. There are many versions of this recipe, this one we like the best for our family! Beat margarine,oil and sugar well.
2. Beat in eggs, vanilla and sour milk.
3. Sift dry ingredients and beat into mixture. Stir in zucchini.
4. Pour batter into a greased and floured tube or Bundt pan.
5. Sprinkle top of batter with chips ( Or could stir into batter if you wish ) Bake in a 325F oven 40 to 45 minutes or tested done. Cool in pan 15 minutes and carefully remove to finish cooling.Sprinkle with powder sugar if desired.
6. Freezes well and tastes wonderful!
Title: Spiderweb Crunch
Ingredients:
- 2 creamy peanut butter
- 1 powdered sugar
- 1/3
- 3
Instructions:
1. HEAT morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.
2. PLACE cereal in large bowl. Add 1 cup melted chocolate mixture; stir until evenly coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.
3. FOR SPIDERWEB:.
4. PLACE remaining peanut butter in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.
Title: Almond Blueberry Bars
Ingredients:
- 1/2 margarine
- 2 sugar
- 4 eggs
- 1 3/4 flour
- 1 blueberries
- 1 1/2
Instructions:
1. Mix margarine, sugar, eggs, flour and almond flavoring in a bowl until blended. After mixing fold in 1 1/2 cups fresh or frozen berries.
2. Place in 9 x 13 greased and floured pan. Bake one hour at 325.tWhile still warm, glaze with 1 cup powder sugar and 1/2 tsp almond flavoring, thinned with water to a glaze consistency.
Title: My Favorite Cookie Icing/Frosting
Ingredients:
- 6 butter
- 3 powdered sugar
- 1/4 milk
- 1 vanilla extract
- 1/2
Instructions:
1. Cream together butter and sugar. Slowly mix in milk, then vanilla and almond.
2. Whisk until fluffy.
3. Can be spread or piped onto cookies.
4. Icing will begin to harden in less than 30 minutes. Wait a few hours before stacking iced cookies.
Title: Cannoli Dessert Calzone
Ingredients:
- 1 mascarpone cheese
- 1/2 ricotta cheese
- 1/2 confectioners' sugar
- 1/4 chocolate chips
- 1/4 walnuts
- 1 active dry yeast
- 2 sugar
- 1 warm water
- 1/4 vegetable shortening
- 3 -4 all-purpose flour
- 2 salt
- olive oil
Instructions:
1. Dough Directions: In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
2. Yield: dough for 2 (12-inch) pizzas. Use half of the recipe for this calzone.
3. Preheat a deep fryer to 350°F.
4. Roll dough into a 12-inch circle, about 1/2-inch thick. In a bowl, combine mascarpone, ricotta, confectioners' sugar, chocolate chips, and toasted walnuts. Place cheese filling over half of the dough. Fold the other half of the dough over the filling. Seal the edges well by pinching the dough together.
5. Carefully drop into deep fryer and fry until golden, about 3 to 4 minutes. Remove to a paper towel lined plate. Let cool slightly before serving.
6. Alternately, preheat oven to 500°F If you have one, place a pizza stone on the bottom rack of the oven.
7. Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Top with filling and seal, as directed above.
8. Bake for about 8 to 10 minutes, or until dough is golden brown. Let cool slightly before serving.
Title: Amazing Low Fat Cannoli
Ingredients:
- 2 low-fat ricotta cheese
- 1/3 fat-free ricotta cheese
- 1 sugar
- 1/2 orange flower water
- 1/2 vanilla extract
- 12 lemon, zest of
- 1 wonton wrappers
- 1 cornstarch
- 1 water
- 1 butter
- 12 pistachio nut
Instructions:
1. The night before place the ricotta in a yogurt strainer or cheesecloth or paper-towel lined strainer over a bowl.
2. Drain overnight in the refrigerator.
3. Discard the whey.
4. Preheat the oven to 400 degrees.
5. Lightly spray 12 cannoli tubes with spray oil.
6. Starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube.
7. Glue the opposite corner to the tube with a dab of cornstarch paste.
8. Lightly spray the outside of the cannoli with oil.
9. Roll the remaining wrappers the same way.
10. Bake the cannoli until golden brown and crisp, about 4 to 6 minutes.
11. Let cool slightly, then slide the pastry shells off the tubes onto a cake rack and let cool to room temperature.
12. Brush with the melted butter.
13. Prepare the filling.
14. In a large bowl combine the drained ricotta, sugar, orange flower water, vanilla, and lemon zest and whisk to mix.
15. Correct the sweetness, adding sugar or orange flower water to taste.
16. Transfer the filling to a piping bag fitted with a 1/2 inch star tip.
17. The recipe can be prepared several hours ahead to this stage.
18. Just before serving, pipe the ricotta mixture into the pastry shells, adding filling from each end.
19. As you withdraw the piping tube, make a rosette at each end.
20. Sprinkle the ends with chopped pistachios and serve at once.
Title: Coconut Blizzard Cupcakes
Ingredients:
- 6 unsalted butter
- 1/2 milk
- 1 egg
- 1/2 sugar
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 unsalted butter
- 10 powdered sugar
- 4 heavy cream
- 2 vanilla extract
- 3 salt
- 1 sweetened flaked coconut
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl mix butter, milk, egg, sugar and extracts.
3. In another bowl, stir together the flour, baking powder, baking soda and salt.
4. Stir flour mixture into the butter mixture.
5. Divide up mixture into 10 to 12 paper-lined muffin cups, filling each about 2/3.
6. Drop a teaspoon of jam in the center of each cupcake (The jam will sink as the cupcake bakes).
7. Bake for 20 minutes, or until done with toothpick test.
8. Let cool in muffin tin for 5 minutes, then remove to wire rack to cool completely.
9. Meanwhile, make icing by beating the butter until fluffy; then add sugar a little at a time, alternating with the cream.
10. Add vanilla and mix well.
11. Spread icing on top of cooled cupcakes.
12. Immediately dip cupcake top in bowl of coconut, covering the frosting.
13. Refrigerate until time to eat.