lumicero/recipes-ing2inst huggingface dataset:
Title: Fudge Upside Down Cake
Ingredients:
- 3/4 sugar
- 2 butter
- 1/2 milk
- 1 flour
- 2 baking powder
- 1/4 salt
- 2 walnuts
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/2 boiling water
- 1/3
- 1 1/2
Instructions:
1. Cream together 3/4 cup sugar and butter.
2. Stir in milk.
3. Sift flour,baking powder,salt and 2 tbsp cocoa together.
4. Add to creamed mixture and beat until smooth.
5. Stir in walnuts.
6. Spread batter into a square 9 inch pan.
7. In a small bowl combine brown sugar,1/2 cup granulated sugar and 1/3 cup of cocoa.
8. Sprinkle over the batter.
9. Pout the boiling water over the top.
10. Bake at 350 for 35-40 minutes.
11. The cake will rise to the top and boiling water will combine with the sugar/cocoa mixture to make a rich syrup underneath.
Title: Easy Strawberry and Cream Cupcakes
Ingredients:
- 18 strawberries
- 1 1/4
- 1/3
- 3
- 1
- 12
- 24
Instructions:
1. Preheat oven at 350°F.
2. Place 24 baking cups in a muffin pan.
3. Make cake mix as directed, substituting the soda pop for water.
4. Bake for time on box.
5. Cool for 30 minutes.
6. Stir 1 drop of food coloring into frosting.
7. Frost cupcakes.
8. Garnish with Strawberries.
Title: Chocolate Hazelnut Parfaits
Ingredients:
- 3 milk
- 1 instant chocolate pudding mix
- 2 fresh strawberries
- 1
- 2
Instructions:
1. In large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
2. Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 T cookie crumbs.
3. Top with strawberries and remaining pudding and crumbs.
4. Refrigerate for 1 hour before serving.
5. Garnish with whipped cream, if desired.
Title: Corn Flake Meringoons
Ingredients:
- 2 salt
- 1/4 vanilla
- 1/2 confectioners' sugar
- 1
- 2
Instructions:
1. Preheat oven to 350°F
2. Beat egg whites, salt and vanilla till stiff but not dry. Beat in sugar gradually.
3. Fold in the chocolate, coconut, and corn flakes.
4. Drop by teaspoonfuls on well greased cookie sheet and bake at 350 F for 18 to 20 minutes.
Title: Individual Mini Chocolate Crusted Cheesecakes
Ingredients:
- 3/4 fat free cream cheese
- 1 reduced-fat cream cheese
- 1 Splenda granular
- 1/2 eggs
- 3 vanilla extract
- 1 nonfat sour cream
- 1/2 Splenda granular
- 1 vanilla extract
- 1/2 fresh raspberry
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly spray 3 (12-cup) miniature muffin tins with vegetable cooking spray.
3. Sprinkle each muffin cup with 1 teaspoon chocolate wafer crumbs. Turn pans upside down, and discard excess. Set aside.
4. In a large bowl, beat cream cheese with an electric mixer until creamy.
5. Gradually add 1/2 cup Splenda and beat about 2 minutes more or until light and fluffy.
6. Add egg yolks and vanilla; beat at low speed just until blended.
7. In a separate bowl, with clean beaters, beat egg whites until stiff peaks form. Gently fold into cream cheese mixture.
8. Spoon batter into prepared pans.
9. Bake 15 minutes.
10. Stir topping ingredients together.
11. Remove pans from oven and spoon about 1/2 teaspoon topping on each cheesecake.
12. Return to oven and bake 5 additional minutes.
13. Remove to wire racks to cool.
14. Chill thoroughly before removing from pan. Garnish, if desired with fresh raspberries.
Title: Pumpkin Cupcakes With Orange Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 canned pumpkin
- 1 vanilla
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1/4 salt
- 1/4 milk
- 6 cream cheese
- 6 butter
- 1 1/2 powdered sugar
- 1 orange zest
- 1/4 - 1/2
Instructions:
1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
2. Add pumpkin and vanilla and beat until well blended (mixture will look separated at this point).
3. In another bowl, mix flour, baking powder, cinnamon, nutmeg, cloves, and salt. Stir half the flour mixture into pumpkin mixture.
4. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated.
5. Spoon batter equally into 12 muffin cups (1/3-cup capacity; cups should be about 3/4 full) lined with paper baking cups.
6. Bake in a 350° regular or convection oven until tops spring back when lightly pressed in the center and a wooden skewer inserted into center comes out clean, about 20 minutes.
7. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
8. Orange cream cheese frosting: In a bowl, with a mixer on low speed,cream cheese and butter, until well blended. Beat in powdered sugar, orange zest, and orange extract until smooth.
9. Spoon orange cream cheese frosting into a pastry bag fitted with a 3/4-inch star tip and pipe onto tops of cupcakes, or spread on cupcakes with a knife. Decorate with candy sprinkles, if desired.
Title: Tararua Biscuits
Ingredients:
- 250 butter
- 1 1/2 brown sugar
- 0.5 rolled oats
- 2 baking powder
- 2 sesame seed paste
- 2
- 1/2
- 30
Instructions:
1. Melt butter, sugar and condensed milk together in large pot.
2. Add flour, rolled oats and baking powder.
3. Divide mixture in half.
4. Spread each half onto a greased tray - spread with a knife until it forms a 30cm x30cm square, keeping edges neat and straight.
5. Repeat with other half of mixture.
6. Cook at 150°C for 10-15 minutes till light to golden brown.
7. Cut each tray into 25 biscuits - 5 x 5.
8. To harden biscuits a little more return to oven which has been turned off - leave for another 5 - 10 minutes.
9. When completely cold, pack biscuits in plastic bags. Seal and label.
Title: Cranberry Pudding
Ingredients:
- 1 sugar
- 2 flour
- 2 baking powder
- 1 milk
- 2 raw cranberries
- 1 sugar
- 1/2 butter
- 3/4
Instructions:
1. Sift together sugar, flour and baking powder.
2. Add milk and cranberries.
3. Pour into a shallow pan, 7 1/2 x 11 inch.
4. Bake at 350 degrees for 25 minutes.
5. SAUCE: Mix all ingredients together and cook in a double boiler for 10 minutes.
6. Pour hot sauce over slices of pudding as you serve it.
7. Serve hot.
Title: Swiss Pears
Ingredients:
- 1 sugar
- 2 German cooking chocolate
- 1
- 4
Instructions:
1. Whip cream until thick, add sugar and continue to whip until thick.
2. Drain pears well.
3. Melt chocolate with reserved syrup.
4. Put pears in a large bowl, a glass bowl makes a nice presentation.
5. Cover pears with whipped cream.
6. Cool chocolate mixture, then pour or spoon chocolate carefully over whipped cream.
7. Chill well.
Title: Wilton Shortbread Cookies
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 1 vanilla
- 2 1/2 flour
- 1 salt
Instructions:
1. Preheat oven to 300oF.
2. In a medium mixing bowl, cream butter, sugar and vanilla.
3. Add flour and mix until dough is smooth. Spray pan with vegetable pan spray.
4. Press in prepared pan.
5. Bake 10-15 minutes, or until very lightly browned.
6. Cool 5 minutes in pans and remove shortbread to cool.
Title: Sugar Cookies
Ingredients:
- 4 all-purpose flour
- 2 baking powder
- 1 unsalted butter
- 1 1/2 granulated sugar
- 2 eggs
- 2 vanilla extract
- 1 salt
Instructions:
1. In a small bowl, or onto a sheet of waxed paper, sift flour and baking powder together and set aside.
2. In a large mixing bowl, beat butter and sugar together on medium-high speed until light and fluffy, about 5 minutes.
3. Add eggs, vanilla and salt; mix on medium-high speed until well combined.
4. At low speed, add flour mixture in two batches, mixing just until incorporated.
5. Turn out the dough onto a clean work surface. Divide in half; pat into flattened rectangles and wrap each rectangle in plastic wrap. Chill for at least two hours or up to a week.
6. Preheat oven to 375 degrees F. Position racks at upper and lower thirds.
7. On a lightly floured surface, roll out one rectangle of dough to a thickness of 1/4 inch. Cut into desired shapes and, with a spatula, transfer shapes to parchment-lined baking sheets, about 2 inches apart. Chill in freezer or refrigerator until firm, about 15 minutes. Set scraps aside. Repeat process with second rectangle.
8. Gather up all of the scraps, roll out again. Chill for 15 minutes before cutting out shapes and adding to baking sheets.
9. If desired, decorate with colored sugar or sprinkles. Placing a baking sheet on each rack and rotating halfway through the baking time, bake until golden around the edges and firm to the touch (anywhere from 7 - 12 minutes, depending on your oven).
10. Transfer baked cookies to wire racks and allow to cool completely. Decorate with icing, if desired.
11. Cookies can be kept in an airtight container, layered between sheets of waxed or parchment paper, at room tempurature for up to three days.
Title: Chocolate Cabernet Flavors Di ‘ Vine’ Wine Cake
Ingredients:
- 1 raspberry gelatin powder
- 1 canola oil
- 3/4 eggs
- 4 raspberries
- 3/4 fresh raspberry
- 3/4 powdered sugar
- 1
Instructions:
1. Grease and flour a bundt cake pan.
2. Preheat oven to 325°F.
3. Combine all ingredients in a mixing bowl.
4. Fill the cake pan and bake for 1 hour.
5. Let cake cool in pan before removing to a wire rack.
6. Invert the cake onto a platter and dust the cake and platter with powdered.
7. sugar.
8. Garnish around the cake with fresh raspberries.
Title: Banana Cake With Walnuts (Vietnamese Chuoi Nu’o’ng)
Ingredients:
- 3 eggs
- 1 sugar
- 3/4 bananas
- 1 1/2 walnuts
- 5 milk
- 1
- 1/4
Instructions:
1. Preheat oven to 160degC (325degF).
2. Beat eggs and sugar together in electric mixer until mixture is thick and pale - use a fairly low speed.
3. Pour cream into the bowl and beat for a few seconds longer.
4. Sift flour, add to bowl and stir with wooden spoon.
5. Peel bananas and smash with the flat side of a chopper, but do not mash, add to batter with nuts and the coconut mixed with the milk.
6. Stir only until all ingredients are combined.
7. Grease 2 x 20cm (8”) pans and dust with breadcrumbs, shaking out excess and cook for 1 hr or until top brown, usually 1 to 1 1/4 hours.
8. Serve warm or cold.
Title: Rich Caramel Sauce
Ingredients:
- 60 butter
- 2 brown sugar
- 3/4 heavy cream
- 1/2
Instructions:
1. Combine butter, glucose and sugar in small saucepan, stir over a low heat until sugar is dissolved, brush sides of saucepan down with a brush dipped in water to make sure all sugar grains are dissolved.
2. Increase heat bringing to the boil, DO NOT STIR, boil gently for 4 to 5 minutes or until mixture begins to darken in colour.
3. Remove from heat, allow bubbles to subside, gradually stir in cream.
4. Sauce thickens on standing, when cold transfer to a jar or air tight container and store in the refrigerator.
Title: Fat Free Cherry Cobbler
Ingredients:
- 2 cherries
- 1/2 self rising flour
- 1/4 sugar
- 2/3 milk
Instructions:
1. Heat oven to 350 degrees.
2. Place cherries and 1/3 of the cherry liquid in a 9 inch square pan.
3. In a medium bowl mix together flour, sugar and milk.
4. Pour batter over the cherries.
5. Bake uncovered for 45 minutes.
6. Serve warm with Cool Whip Lite or Vanilla Ice Cream, Fat Free or Frozen Vanilla Yogurt.
Title: Mary's Date Filled Cookies
Ingredients:
- 2 dates
- 3/4 sugar
- 3/4 water
- 1/2 shortening
- 1 flour
- 3 1/2 brown sugar
- 2 baking soda
- 1 eggs
- 2 salt
- 1 buttermilk
- 1/2
Instructions:
1. Mix all filling ingredients (except nuts) together over medium heat. Add nuts -- stirring constantly.
2. Once sugars are disolved and mixed with other ingredients, take off heat and let cool.
3. Mix shortening, sugar and eggs thoroughly. Stir in buttermilk. Sift in flour, baking soda, and salt.
4. Let chill at least 1 hour.
5. Roll dough in ball and make a thumb print in center of the cookie. Add approx 1 tsp date filling in the hole, then cover top of filling with a small piece of dough patted down lightly.
6. Bake at 400 degrees for 8-10 minutes.
Title: English Toffee Apple Bread and Butter Pudding
Ingredients:
- 6 unsalted butter
- 6 golden syrup
- 6 dark muscovado sugar
- 4 apples
- 2 eggs
- 7 milk
- 7
- 1
Instructions:
1. Preheat the oven to 190 C (gas mark 5, 375 F).
2. Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
3. In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
4. Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
5. Repeat with the remaining brioche, bread or panettone strips and apple mixture.
6. Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
7. Leave to rest in a low oven until ready to serve.
8. Serve in slices with cream or custard.
Title: Butterscotch Delight
Ingredients:
- 1 pineapple
- 1 instant butterscotch pudding mix
- 4 gala apples
- 1/2 walnuts
- 8 Cool Whip
Instructions:
1. Add all ingredients to mixing bowl and stir until well blended.
2. Refrigerate until chilled.
Title: Cranberry Snack Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 3/4 milk
- 1 1/2 fresh cranberries
- 1 1/2 miniature marshmallows
- 1/2 brown sugar
- 1/2 pecans
- 2 butter
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Beat in eggs and vanilla.
3. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
4. Stir in cranberries.
5. Pour into a greased 13x9x2-inch baking pan.
6. Sprinkle with marshmallows and lightly press them into the batter.
7. Sprinkle with brown sugar and pecans.
8. Drizzle with butter.
9. Bake at 350° for 35-40 minutes or until cake tests done.
Title: Fat-Free Applesauce Cake
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 1/4 cornstarch
- 1 ground cinnamon
- 1/2 baking powder
- 1/2 baking soda
- 1/2 ground nutmeg
- 1/2 ground cloves
- 1/2 unsweetened applesauce
- 1/4 water
- 1/4 plain fat-free yogurt
- 2 raisins
- 1/2 confectioners' sugar
- 1/4 water
- 1/4
- 1
Instructions:
1. In a large bowl, combine the first 8 ingredients. Combine applesauce, water, yogurt, egg whites, and almond extract. Stir into dry ingredients just until moistened. Fold in raisins.
2. Pour into a greased 8" square baking dish. Bake at 350 degrees for 25-30 minutes or until toothpick inserted near center comes out clean.
3. For drizzle, in a bowl, whisk confectoners' sugar and water until smooth. Drizzle over cake.
Title: Chocolate Sundae Pizza
Ingredients:
- 3/4 shortening
- 1 light brown sugar
- 1 egg
- 2 1/4 unsifted all-purpose flour
- 1/4 baking soda
- 1/4 cinnamon
- 1/4 salt
- 1/2 ice cream
- 1 milk
- 1/2 butter
- 3 margarine
- 20
- 2
Instructions:
1. Cream shortening and brown sugar in large mixer bowl, add egg and blend well.
2. Combine flour, baking soda, cinnamon and salt, add alternately with syrup to creamed mixture, blending well.
3. Pat dough evenly onto greased 12-inch pizza pan, forming a thicker 1-inch-wide edge against rim of pan.
4. Bake at 375° for 10 to 12 minutes or until top springs back when touched lightly.
5. Cool completely.
6. Cut crust into 10 to 12 wedges, but do not remove from pan.
7. Place small scoops of ice cream around edge.
8. Wrap tightly, freeze until firm.
9. When ready to serve, prepare Chocolate Caramel Sauce.
10. Arrange assorted fruits on "pizza.".
11. Pour warm sauce over ice cream.
12. Serve immediately.
13. CHOCOLATE CARAMEL SAUCE:
14. Combine 1/2 cup chocolate-flavored syrup, 3 tablespoons milk and 20 unwrapped light caramels in top of double boiler over hot, not boiling, water.
15. Stir until caramels are melted and mixture is smooth.
16. Blend in 2 tablespoons butter or margarine.
17. Keep sauce warm until serving time.
Title: Chocolate Mousse Cake
Ingredients:
- 2 sugar
- 2 butter
- 1 water
- 1 cocoa powder
- 2 1/4 cocoa powder
- 3 eggs
- 8
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 9 x 3 inch springform pan.
3. In a large pan heat sugar, butter, oil, water, and all the cocoa on very low heat till smooth. Stirring constantly.
4. Remove from heat and stir in eggs.
5. Pour into pan and bake 45-50 minute till toothpick inserted into middle comes out clean.
6. Completely cool.
7. Cover with plastic wrap and refridgerate till chilled (about 4 hours).
8. Thinly slice with a warm knife. Great with cool whip. Refridgerate leftovers.
Title: Basic Seven Minute Frosting
Ingredients:
- 3/4 sugar
- 2 water
- 1/8 cream of tartar
- 1 salt
- 1 vanilla
- lemon
- orange
- coconut
Instructions:
1. Mate a stainless steel mixing bowl and a large sauce pan. You're making a double boiler.
2. Put a few inches of water in the pan and bring to a boil without the mixing bowl on top.
3. In the bowl mix all of the ingredients except flavor options with a hand mixer.
4. Place the bowl on the boiling pan and mix 'til it's thick enough to stand, about 4 min.
5. Remove the bowl from the pan and mix 'til it's thick enough to spread.
6. Flavors in the order of my favorites; Vanilla; Mix 1/2 tsp into the finished frosting.
7. Lemon; Subtitute 2 TBS Lemon juice for water and mix 1/2 tsp Lemon Zest into the finished Frosting.
8. Orange; Same as lemon but use Orange.
9. Coconut; Mix 1/4 cup freshly grated coconut into the finished frosting, spread on the cake and sprinkle the top with a bit more coconut.
Title: Death by Oreo Cupcakes
Ingredients:
- 18 eggs
- 8 milk
- 18 1/4 cream cheese
- 3 butter
- 1 1/4 powdered sugar
- 1/3 vanilla extract
- 8
- 3 3/4
- 1
Instructions:
1. Preheat oven to 350. Mix cake mix according to directions with the eggs, milk (instead of water) and oil. Set bowl of batter aside.
2. Line cupcake tins with liner, place a regular size oreo cookie in the bottom of each one.
3. Take 1/2 of remaining cookies and chop coarsely and add to cake batter. Fill the cupcake tins. Bake for 15 min (or according to box directions for cupcakes). While cupcakes are baking make the frosting.
4. Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well.
5. Chop remaining regular-sized Oreos very fine. Stir into frosting.
6. After cupcakes are cool, frost them and decorate with a few mini oreos on top.
Title: Traditional Greek Baklava
Ingredients:
- 500 phyllo pastry
- 300 walnuts
- 200 butter
- 250 sugar
- 1/2 ground cinnamon
- 1 cloves
- 10 water
- 2 sugar
- 4
- 1
Instructions:
1. Mix the walnuts, breadcrumbs and cinnamon. Butter your baking pan (large enough to lay out the pastry while lining the sides of the pan as well) and place 5 sheets of the pastry on the bottom, 1 by 1, buttering each individually as you place it on the bottom. Cover the remaining phyllo sheets with a slightly damp kitchen towel for the time being so they do not dry out.
2. With a large spoon evenly spread 1/2 the nut filling over all the pastry. Cover the filling with another 3 sheets of phyllo pastry, again individually buttering each as you place it. Evenly spoon on the remaining 1/2 of the nut mixture and place another 5 sheets of phyllo pastry on top, again buttering each individually as you place it. Pat the top pastry sheets down very gently and cut away any excess round the edges with a very sharp knife.
3. Cut the Baklava into triangle servings. Place a clove on every 3rd or so piece, puncturing the pastry with the stem of the clove. Bake the Baklava in a well preheated oven at 180ºC - 350ºF for 1 hour approximately or until the pastry is golden. Remove the Baklava from the oven.
4. Prepare the syrup by boiling the water, sugar and juice of your preference in a saucepan over a gentle flame, stirring with a whisk, for about 10 minutes and then allow the syrup to cool. Pour the syrup onto the Baklava (cold syrup - hot Baklava). When the Baklava absorbs the syrup it is normal for the top layer of pastry to remain crispy. Allow the Baklava to cool and then knock yourself out -- the edges are extra delicious --
5. *** Under no circumstances should an oven fan be used while baking the Baklava. It will burn the top pastry layers and edges within minutes.
Title: Peanut Butter Brownie Supreme
Ingredients:
- 1 water
- 1/4 eggs
- 1/3 creamy peanut butter
- 2 milk
- 4 Cool Whip
- 2
- 1
Instructions:
1. Prepare brownies as directed on package.
2. After allowing to cool cut brownies into 3x3" squares.
3. Mix together milk and peanut butter till smooth.
4. Fold in cool whip and mix till combined.
5. Top brownies with 1 1/2-2 tablespoons of peanut butter mixture.
6. If desired drizzle chocolate sauce over brownie and serve!
Title: Red, White and Blue Shortcake Stars
Ingredients:
- 1 1/2 strawberries
- 1 1/2 granulated sugar
- 4 2/3 Bisquick
- 1 milk
- 1/2 dried cherries
- 6 granulated sugar
- 6 margarine
- 2 butter
- 3/4 blueberries
- 2 granulated sugar
- powdered sugar
Instructions:
1. Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
2. Heat oven to 425°. Mix Bisquick, milk, cherries, 6 tablespoons sugar and the margarine until soft dough forms. Turn dough on surface lightly dusted with Bisquick; gently roll in Bisquick to coat. Shape dough into ball; knead 8 to 10 times.
3. Roll dough 1/2-inch thick. Cut with floured 3-inch star-shaped cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
4. Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half while hot. Fill bottom of star with berries and whipped cream; top with top half of the star. For a special touch, garnish with toothpicks that have miniature American flags.
5. Do-Ahead Tip: Before baking the shortcakes, cover and refigerate the cut dough on the cookie sheet for up to 4 hours, or wrap and freeze for up to 48 hours. Bake as directed.
Title: Banana Chocolate Chip Souffle
Ingredients:
- 2 butter
- 1/3 brown sugar
- 1/2 sugar
- 1 sugar
- 3 bananas
- 2 dark rum
- 8 cream of tartar
- 1/2 chocolate chips
- 4 powdered sugar
Instructions:
1. Melt butter in large skillet, over high heat. Cook until butter browns. Add brown sugar and 1/4 cup sugar; cook about 2 minutes, stirring constantly until bubbly.
2. Add bananas and cook 3 minutes. remove from heat and stir in rum. Return to low heat and cook 3 minutes, stirring constantly or until most of the liquid has evaportated.
3. Removefrom heat, spoon into a blender or food processor and process till smooth. Pour into a blowl and refrid till cool.
4. Preheat oven to 375 degrees. Lightly butter four 8 oz ramekins and sprinkle each with 1/4 tsp sugar. Place egg whites in a large bowl; beat witha mixer at high speed until foamy. Add cream of tartar; beat till soft peaks form. Gradually add remaining 1/4 cups sugar; beat till stiff peaks form.
5. Pour chilled banana mixture into a large bowl. Add chocolate chips. Fold in egg whites. Spoon into baking dishes; piling mixture above the rims. Bake 15-18 minutes.
6. Dust with powdered sugar and serve.
Title: Torta Caprese Al Limone
Ingredients:
- 200 white chocolate
- 200 cornstarch
- 50 baking powder
- 1 lemon zest
- 3 1/2 lemon juice
- 1/3 butter
- 150 eggs
- 5 sugar
- 120 icing sugar
- 1
Instructions:
1. Mix and combine chocolate, almonds, corn starch, baking powder and lemon zest.
2. Add lemon juice and melted butter, mix and combine.
3. With a handheld mixer whisk eggs and sugar for about 5 min until pale yellow and fluffy.
4. Gradually add and combine the eggs and sugar mixture with the dry ingredients.
5. Line a 23 cm cake tin with parchment paper, pour in the cake mixture and bake in the preheated oven at 170°C for 40 minutes. It is done when a toothpick inserted in the middle comes out clean. Leave the cake to cool slightly in a turned off an closed oven for 30 minutes.
6. After that time take the cake out of the cake tin, cool completely and, if you wish, dust it with icing sugar.