lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Chocolate Almond Torte
Ingredients:
- 1 sugar
- 7 salt
- 1 cream of tartar
- 1/8 powdered sugar
- 7
- 1/4
Instructions:
1. Position a rack in the lower third of the oven and preheat to 350 degrees. Grease the sides of the springform pan and line the bottom with parchment paper.
2. Combine the almonds, chocolate, 1/2 cup of the sugar, and the salt in a food processor and pulse until the almonds and chocolate are very finely chopped but not completely pulverized. Set aside.
3. Use a mixer and large bowl to beat the egg whites with cream of tartar until soft, moist peaks are formed. Gradually add the remaining 1/2 cup sugar and continue to beat until egg whites are stiff but not dry. Add one third of the nut mixture to the egg whites and fold in with a large rubber spatula until nearly incorporated. Fold in half of the remaining nuts, then fold in the rest of the nuts.
4. Scrape the batter into the prepared pan and spread it evenly. Bake until the torte has risen and is golden brown on top and a toothpick inserted in the center of the cake comes out clean, or with just a little melted chocolate, approx 25-30 minutes.
5. Set the pan on a rack to cool for 10 minutes. Remove the sides of the pan and invert the cake onto the rack. Remove the bottom of the pan and then the parchment liner. Turn the cake right side up and cool completely. Cover or wrap tightly, and store for up to 3 days at room temperature.
6. To serve, transfer cake to a serving plate. Dust with powdered sugar or cocoa powder and serve slices with a dollop of whipped cream, if desired.
Title: Cherry Crumble Dump
Ingredients:
- 1 cherry pie filling
- 2 lemon juice
- 1 pecan pieces
- 1/4 butter
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Spread the pie filling in the bottom of a lightly greased 9 x 13 inch cake pan.
3. Sprinkle the pie filling with the lemon juice.
4. In a bowl, mix remaining ingredients to a nice crumble.
5. Pour onto the top of the pie filling.
6. Bake at 325°F for 1 hour or until nicely golden brown.
7. Enjoy.
Title: Margaret Campbell's Irish Shortbread Cookies
Ingredients:
- 1 sweet butter
- 1/2 confectioners' sugar
- 4 cornflour
- 4 semolina flour
- 1 unbleached flour
Instructions:
1. Preheat oven to 400 degrees farenheit.
2. Line two cookie sheets with parchment, if available.
3. Cream butter and sugar.
4. Mix in flours.
5. Roll out to 1/4" on a floured surface.
6. Cut into rectangles using a sharp knife or better yet, a ravioli/pie cutter with the wavy edge.
7. Tranfer onto a lined cookie sheet, leaving 1/2" between cookies.
8. Poke cookies with a fork and sprinkle with sugar (or even cinnamon sugar).
9. Bake for 15-20 minutes or until the edges are slightly golden brown.
10. Cool on a wire rack.
Title: Great Maple Syrup Nut Cake
Ingredients:
- 1 water
- 1 butter
- 1/3 eggs
- 3 maple syrup
- 1/2 pecans
- 1/2 powdered sugar
- 1 1/2 butter
- 3 cream cheese
- 1 1/2 maple syrup
- 3 -4
Instructions:
1. In a large bowl, beat all cake ingredients, except nuts, with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes .Fold in pecans.
2. Pour into a greased and floured Bundt pan.
3. Bake at 350 degrees for 40-50 minutes. Cool 15 minutes.
4. Remove from pan to cooling rack.
5. Frosting:
6. In a large bowl, beat powdered sugar, 3 tbsps. butter, the cream cheese and 3 tbsps. of the syrup with electric mixer on low speed.
7. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flow down the sides of cake. Spread frosting over cake.
Title: Lemon-Raspberry Cupcakes
Ingredients:
- 3/4 unsalted butter
- 3 powdered sugar
- 4 1/2 lemon peel
- 2 eggs
- 1 1/4 self-rising flour
- 1/4 buttermilk
- 4 fresh lemon juice
- 12 fresh raspberries
- 1
- 12
Instructions:
1. Preheat oven to 350. Line 12 muffin cups with paper liners.
2. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow.
3. Add eggs 1 at a time, beating to blend after each addition.
4. Beat in half of flour.
5. Add buttermilk and 2 tablespoons lemon juice, beating to blend.
6. Beat in remaining flour.
7. Drop 1 rounded tablespoonful of batterinto each muffin liner.
8. Spoon 1 teaspoon raspberry jame over.
9. Cover with remaining batter, dividing equally.
10. Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes.
11. Cool cupcakes in pan on rack.
12. Meanwhile, for the icing, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl.
13. Spoon half of icing over 6 cupcakes.
14. Whisk 1 tablespoon raspberry jam into remaining icing and spoon over remaining cupcakes.
15. Let stand until icing sets, about 30 minutes.
16. Garnish with raspberries.
Title: Cupcakes
Ingredients:
- 3 eggs
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/3 salt
- 2/3 unsalted butter
- 3/4
Instructions:
1. Beat the eggs.
2. Sift the flour, baking powder and salt into the bowl, add the butter and sugar, and mix for about 2 minutes until creamy.
3. Put a little mixture into a cupcake baking tin. Bake the cupcakes for about 15 minutes until they are golden brown.
Title: One Pan Chocolate Pudding Cake
Ingredients:
- 1 flour
- 1 baking powder
- 1/2 salt
- 4 1/2 sugar
- 1 3/4 milk
- 1/2 vanilla
- 1 margarine
- 2 boiling water
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees and grease an 8x8 pan.
2. Sift together flour, baking powder, salt, 1 1/2 tbsp cocoa, 3/4 c sugar.
3. Mix into dry mixture, milk, vanilla, melted margarine and nuts.
4. Pour into prepared pan.
5. Mix 1 c sugar, 3 tbsp cocoa and 1 c boiling water. Pour over the top of the cake.
6. Bake for about 35 minutes. Test for doneness by pressing top of cake with your finger to get a "bounce".
7. Cool completely before cutting.
8. My grandma always served it with a little cream poured over the top or with a scoop of vanilla ice cream.
Title: Quick and Moist Microwave Cake
Ingredients:
- 4 water
- 2 milk
Instructions:
1. In 1 cup microwave-safe tupperware dish combine brownie mix and 2 tablespoons water or milk or half and half.
2. Mix well into a batter; be sure to scrape any dry ingredients from the sides.
3. Microwave on high for 1 minute.
4. Cake is done when top is moist , sponge-like and no longer gooey.
5. If cake is not done after 1 minute, cook an additional 15 to 30 seconds.
6. Cool your microwave cake; adorn with your favorite dessert toppings.
7. Enjoy!
Title: Portuguese Flan
Ingredients:
- 1/2 sugar
- 2 water
- 3/4 sugar
- 2 water
- 2 milk
- 1 1/4 eggs
- 6
- 2
Instructions:
1. With the rack in the middle position, preheat the oven to 150°C (300°F).
2. Caramel: In a saucepan, heat the sugar and water until it turns golden brown. Meanwhile, warm a Bundt pan of approximately 24-cm (3 ½-inch). Using a silicone brush, paint the interior with the caramel.
3. Custard: In a saucepan, heat 125 ml (1/2 cup) of sugar and the water until it turns golden brown. Remove from the heat and slowly add the cream. Reheat to ensure that the sugar is fully dissolved. Add the milk.
4. In a bowl, whisk by hand the eggs with 1/4 cup of sugar. Whisk in the hot egg mixture. Strain through a fine-mesh sieve. Pour the egg mixture into the Bundt pan.
5. Line a roasting pan with a dishtowel or other cloth. Place the Bundt pan in the roasting pan and add enough boiling water to reach halfway up the sides of the Bundt pan. Bake until just set, 1 hour 15 minutes.
6. Remove the Bundt pan from the oven. Let cool, then refrigerate overnight. Before serving, run the tip of a knife around the inside of the pan to facilitate unmoulding. Unmould onto a serving plate.
7. Serve chilled.
Title: The Ultimate Apple Crisp
Ingredients:
- 4 apples
- 2 lemon juice
- 1/2 brown sugar
- 1/2 quick-cooking oats
- 1/4 old fashioned oats
- 1/4 all-purpose flour
- 1 margarine
- 1/2 butter
- 1/8 ground cinnamon
- salt
- ground nutmeg
Instructions:
1. Place apples in 1 quart casserole dish& sprinkle with lemon juice.
2. Microwave on high until apples are tender-crisp (2 1/2- 4 minutes) and set aside.
3. Or cook on the stove top in a pot.
4. Combine remaining ingredients in a bowl and microwave on high until hot& bubbly (1 1/2- 3 1/2 minutes), stirring after half the cooking time.
5. Or use the stove top.
6. Spread over the apples.
7. Microwave at high until apples are tender& topping is bubbly (4- 6 minutes) OR place in preheated 350F oven for 15- 20 minutes (I usually do this if I'm using the oven for the main course).
8. Serve warm with ice cream or frozen yogurt.
Title: Cream Cheese Buttercream Frosting
Ingredients:
- 12 cream cheese
- 1 salted butter
- 1/2 shortening
- 1 vanilla extract
- 12 confectioners' sugar
- 12 milk
Instructions:
1. cream butter, shortening, cream cheese together until light (about 5 minutes).
2. add 6 cups of sugar two cups at a time blending completely with each addition.
3. add vanilla and 6 tablespoons milk and blend completely.
4. add the other 6 cups of sugar two cups at a time blending completely with each addition.
5. add the other 6 tablespoons of milk and blend completely.
Title: Fresh Strawberry Muffins
Ingredients:
- 2 1/2 all-purpose flour
- 2/3 sugar
- 1 baking soda
- 3/4 ground cinnamon
- 1/2 salt
- 1 1/2 fresh strawberries
- 1 fat-free buttermilk
- 1/3 margarine
- 1 1/4 vanilla extract
- 1 egg
- 1 sugar
- 1 1/2
Instructions:
1. Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh.
2. strawberries; stir well, and make a well in center of mixture.
3. Combine buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring.
4. just until moistened.
5. Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-1/2.
6. tablespoons sugar evenly over muffins. Bake at 350 deg for 25 minutes or until a.
7. wooden pick inserted in center comes out clean. Remove from pans immediately; let.
8. cool on a wire rack.
Title: Best-Ever Chocolate Fudge Cake
Ingredients:
- 4 eggs
- 1 sour cream
- 1 water
- 4 Cool Whip Topping
- 1
- 1/2
- 1
- 2
Instructions:
1. HEAT oven to 350°F.
2. CHOP 2 chocolate squares.
3. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened.
4. Beat on medium speed 2 minutes
5. Stir in chopped chocolate.
6. Pour into 2 greased 9-inch round pans.
7. BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean.
8. Cool in pans on wire racks 10 minute
9. Loosen cakes from sides of pans. Invert onto racks; gently remove pans.
10. Cool cakes completely.
11. PLACE COOL WHIP and remaining chocolate squares in microwaveable bowl.
12. Microwave on HIGH 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute
13. Let stand 15 minute to thicken.
14. Stack cake layers on plate, filling and frosting with COOL WHIP frosting.
15. Garnish with nuts.
16. Keep refrigerated.
Title: Creme Brulee
Ingredients:
- 3 heavy cream
- 1 vanilla bean
- 1/4 sugar
- 3 eggs
- 3 dark brown sugar
- 1/2 fresh raspberry
- 1 vanilla bean
- 4 1/2 baking chocolate
- 4 1/2 pecans
- 1 brazil nut
- 3 coffee beans
- 2 bananas
- 1 butter
- 2 brandy
- 2 brown sugar
Instructions:
1. Preheat oven to 300°F.
2. In top of double boiler over hot water, heat cream, vanilla bean and sugar to almost boiling.
3. Lower heat and simmer for 1 minute. Remove from heat. Beat eggs and egg yolks.
4. Pour cream mixture in a thin stream into eggs, stirring constantly.
5. Return to double boiler.
6. Cook over medium heat, stirring with a wooden spoon, for 3 to 4 minutes or until custard coats back of spoon.
7. Remove vanilla bean.
8. Pour into 6 custard dishes or 4 to 5 cup flame proof serving dish.
9. Set dishes in a large pan of hot water on middle rack of oven.
10. (Hot water should be level with custard.) Bake for 35 to 45 minutes, or until center of custard is set. Remove custard from water and cool.
11. Cover and chill.
12. To serve, sift brown sugar on top of creme. Place dish into bowl of crushed ice. Leaving door open, place under broiler at least 6" from flame until hard crust of caramelized sugar is formed.
13. Serve immediately or chill until serving time. Pass bowl of fresh raspberries along with creme for the perfect topping.
14. Add a spoonful of whipped creme to the custard, if desired.
15. VARIATIONS, FLAVORED CREME BRULEE:
16. Vanilla Bean:
17. Add 1 pod for 3 cups of cream.
18. Break it open lengthwise or simply pierce it, and put it into liquid before it boils.
19. Chocolate:
20. Add 4 1/2 oz cooking chocolate for each 3 cups of cream, melted in warm liquid.
21. Praline:
22. Add 4 1/2oz pralines to each 3 cups of cream after it is cooked.
23. Nuts:
24. Add 1 cup finely chopped pecans or brazil nuts for 3 cups cream after it is cooled.
25. Coffee:
26. Use 3 oz coffee beans (Espresso, French Roast, etc -- ) finely ground, then grilled in a pan of 3 cups cream.
27. Add to boiling liquid; infuse for 15 minutes, then strain.
28. Bananas:
29. Mash 2 soft bananas; saute in 1 tbsp butter.
30. Add 2 tbsp brandy and 2 tsp brown sugar.
31. Cook for 5 minutes.
32. Pat down on bottom of creme brulee pan before adding liquid.
33. NOTES :
34. Use a double boiler to scald the cream unless you have a heavy saucepan. Use very low heat. Milk scorches easily and, when scorched, should be thrown out.
35. Beat eggs or egg yolks with a wire whisk or beater. Add sugar gradually and continue whipping until it is thoroughly mixed inches.
36. NEVER add eggs directly to a hot mixture. (unless you like scrambled eggs in cream.) Pour some of the hot liquid into the eggs while stirring briskly, then return the warmed combination to the remaining hot liquid in the pan.
37. Stir the custard constantly over low heat until it acquires body. Test it by letting it run off the back of a spoon; if a light coating clings to the spoon, the custard is finished.
38. Stir the custard occasionally as it cools to prevent a surface skin from forming. When it is cool, chill it, covered lightly with a clean dish towel, in the refrigerator.
Title: Four Layer Lemon Torte with Lemon Cream Cheese Frosting
Ingredients:
- 1 butter
- 1/2 eggs
- 6 water
- 1/2 lemon, rind of
- 1/2 cream cheese
- 1 powdered sugar
- 3/4 fresh lemon juice
- 3 lemon, rind of
- 1
- 2
- 1
- 1 1/2
Instructions:
1. For Cake: Preheat oven to 350.
2. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
3. Combine first 6 ingredients in large bowl.
4. Beat until smooth, about 2 minutes.
5. Divide batter between prepared pans.
6. Bake cakes until tester inserted into center comes out clean, about 28 minutes.
7. Cool cakes completely in pans on racks.
8. Using small knife, cut around sides of pans to loosen cakes.
9. Remove pan sides.
10. Using serrated knife, cut each cake horizontally in half.
11. Place 1 cake layer, cut side up, on platter.
12. Spread with 1/4 cup preserves, then 3/4 cup frosting.
13. Top with second cake layer, cut side up.
14. Spread with 1/4 cup preserves, then 3/4 cup frosting.
15. Repeat with third cake layer.
16. Top with fourth cake layer, cut side down.
17. Spread remaining frosting over top and sides of cake.
18. Press almonds onto sides of cake.
19. Chill until frosting sets, about 2 hours.
20. (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
21. Add remaining ingredients and beat until well blended, about 2 minutes.
Title: Vegan Lemon Genoise Cake
Ingredients:
- 2 1/2 white flour
- 2 white flour
- 1 1/2 granulated sugar
- 2 baking powder
- 1/2 baking soda
- 3/4 salt
- 1/4 margarine
- 2 margarine
- 2 lemon juice
- 1 water
- 1 lemon
- 3/4 soymilk
- 1 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350°F.
2. Prepare the pans by greasing with margarine and dusting with flour.
3. Mix the dry ingredients together with a whisk in a large mixing bowl.
4. Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
5. Add the remaining ingredients and beat one more minute.
6. Divide equally between the cake pans.
7. Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
8. Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
9. To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
10. When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
11. Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.
Title: Cannoli Cake Roll
Ingredients:
- 5 eggs
- 1 vanilla extract
- 1/2 white sugar
- 1/4 cream of tartar
- 1/4 salt
- 3/4 cake flour
- 2 water
- 1 white sugar
- 1 confectioners' sugar
- 1/4 ricotta cheese
- 1 1/4 cream cheese
- 4 confectioners' sugar
- 1/2 vanilla extract
- 1/2 ground cinnamon
- 1/4 heavy whipping cream
- 1/4 confectioners' sugar
- 3/4 vanilla extract
- 3 pistachio nut
- 2 white sugar
- 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease one 15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper.
2. Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.
3. In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
4. Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.
5. With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until top of cake springs back when lightly touched with finger.
6. Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
7. Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
8. To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools.
9. Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter.
10. To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.
Title: Double Peanut Butter Marble Bars
Ingredients:
- 1/2 butter
- 1/4 margarine
- 1 creamy peanut butter
- 1 sugar
- 3 light brown sugar
- 1 eggs
- 2 vanilla
- 2 flour
- 1/4 baking powder
- 1 salt
- 1/2
Instructions:
1. In a large bowl, beat butter and peanut butter together. Add sugar and brown sugar; beat well.
2. Add eggs, one at a time, beating well after each addition.
3. Blend in vanilla.
4. Sift dry ingredients; mix into peanut butter mixture, blending well. Stir in peanut butter chips.
5. Spread half of batter into greased 13X9 inch baking pan; spoon chocolate syrup over top.
6. Carefully spread with remaining batter; swirl with metal spatula or knife for marbled effect.
7. Bake at 350 degrees for 35 to 40 minutes.
8. Cool in pan on wire rack. Cut into squares.
Title: Poppy Floppy
Ingredients:
- 1 sugar
- 1 cinnamon
- 2 milk
- 1 baking soda
- 1/4 baking powder
- 1 flour
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients together and put in any sized GREASED pan.
3. Bake for 30 minutes, or until toothpick comes out clean.
4. Then let cool for 10 minutes and serve!
Title: Chocolate Cupcakes With Chocolate Frosting
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1 1/4 baking powder
- 1 1/4 salt
- 1 sugar
- 2 hot water
- 3/4 milk
- 3/4 eggs
- 2 vanilla extract
- 1/2 unsalted butter
- 1 1/2 dark corn syrup
- 1 vanilla
- 3 salt
- 1 confectioners' sugar
- 1
- 2/3
- 1
- 1/2
Instructions:
1. Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
2. Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
3. Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
4. While cupcakes are cooling, prepare the frosting.
5. Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
6. With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
7. .
8. When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.
Title: Rosettes
Ingredients:
- 2 eggs
- 2 sugar
- 1/4 salt
- 1 milk
- 1 flour
- 1 confectioners' sugar
Instructions:
1. Add sugar to slightly beaten eggs, then add milk.
2. Sift flour before measuring, then together with salt.
3. Stir into first mixture until batter is smooth and about the consistency of heavy cream.
4. Add flavoring.
5. Heat fat or oil to 370°F in a deep kettle.
6. If you do not have a thermometer, put a small piece of bread into fat and count to sixty.
7. Bread should brown.
8. Dip your iron into hot fat to heat it and drain excess fat on absorbent paper.
9. Dip heated iron into batter to about 3/4 its height.
10. If iron is properly heated and drained the batter will coat the iron.
11. If batter does not adhere the iron is too cool or greasy.
12. Plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases.
13. Invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely.
14. Your rosette should be crisp as soon as it is slightly cool.
15. If it is not, your fat may be too cool.
16. If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.
17. While still warm, sprinkle with confectioners sugar.
18. Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.
Title: Cups and Saucers
Ingredients:
- 12 marshmallows
- 12 icing sugar
- 12
- 6
- 1
Instructions:
1. Mix icing sugar with just enough water to make a stiff paste. Place biscuits, coloured side up, (the saucers) on a workbench.
2. Spread some icing on the base of the marshmallows (the cups) and stick to the biscuits. Spread icing on the base of the freckles and stick to the top of the marshmallow (the cappuccino top).
3. Cut lifesavers in half, spread a little icing on the two cut surfaces of each half and stick to the side of each cup (the handles!). Leave to set for at least 30 minutes. Really too cute for words.