lumicero/recipes-ing2inst huggingface dataset:
Title: Pineapple Upside-Down Cornmeal Cake
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 crushed pineapple
- 2 ground nutmeg
- 1/4 sugar
- 1/4 milk
- 1 egg
- 1 butter
- 1/2 sour cream
- 1/2
Instructions:
1. HEAT oven to 325ºF. Melt 1/4 cup butter in 10-inch cast iron skillet. Remove from heat; stir in 1/2 cup sugar and pineapple; spread evenly.
2. COMBINE mix, nutmeg, 1/4 cup sugar, milk, egg, 1/2 cup butter and sour cream in medium bowl. Stir just until blended. Pour batter over pineapple in skillet.
3. BAKE 35 to 40 minutes or until golden brown. Remove from oven. Loosen edges of cake. Place serving plate on top of skillet; carefully invert cake onto plate. Serve topped with whipped cream, if desired.
Title: Hot Chocolate Cocoa Cupcakes
Ingredients:
- 1 3/4 water
- 1/2 marshmallow creme
- 3
- 1
- 1/2
- 1/4
- 6
Instructions:
1. Heat oven to 350F for a shiny metal muffin pan or 325F for dark or nonstick muffin pan.
2. Place paper baking liner in each of the 12 regular size muffins cups.
3. In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed for 30 seconds.
4. Beat on medium speed for 2 minutes, scraping bowl occasionally.
5. Divide batter evening among 12 muffin cups.
6. Bake 17-22 minutes or until toothpick inserted in center comes out clean.
7. Cool in pan 10 minutes; remove from pan to cooling rack.
8. Cool completely, about 30 minutes.
9. In small bowl, mix frosting and marshmallow creme.
10. Spoon into small resealable plastic bag; seal bag.
11. Cut 3/8 inch tip off one corner of bag (or spoon mixture on top of cupcakes instead of piping).
12. Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows.
13. Sprinkle with cocoa.
14. Press pretzel half into side of each cupcake to resemble a cup handle.
Title: Khrustyky (Ukranian pastry)
Ingredients:
- 2 eggs
- 3 sugar
- 2 rum
- 1 brandy
- 2 flour
- 1 flour
- 2 salt
- 1/2
Instructions:
1. Beat the eggs and egg yolks together until light in colour.
2. Beat in sugar, cream, salt, rum or brandy (or extract).
3. Stir in the flour.
4. This dough should be soft.
5. Cover and let rest for 10 minutes.
6. Roll out small amounts of dough at a time, with LOTS of flour on your rolling surface, put flour on top of the dough and on your rolling pin.
7. (this dough is very sticky otherwise).
8. Roll to 1/8 inch or thinner.
9. Keep the un-used dough covered to prevent drying out.
10. Cut the dough into long strips, about 1 1/4 inches wide.
11. Then further cut the strips into 2 1/2 or 3 inch segments, diagonally (they will look like 2 1/2 inch long and 1 1/4 inch wide diamonds.) Make a slit in the center (about 1/2 inch long in the middle, lengthwise...) Grasp the bottom tail of the Khrustyky, put it through the slit in the middle, and pull it gently back down to the bottom.
12. (this will form a twist in the dough) continue to do this to each piece of dough.
13. (I roll out a small portion, cut and form my Khrustyky, and set them on a plate. Once my small bit of dough that I've rolled out is all used up, I fry these in the deep fryer before moving on to another piece of dough to roll and cut).
14. Deep fry a few at a time (I'm comfortable doing 7 at a time), in oil at 375 F until light brown.
15. These puff up as you fry them, making a delectible treat.
16. Drain on paper towels.
17. Sprinkle confectioner's sugar over the drained Khrustyky.
18. Enjoy!
Title: Coca-Cola Cake
Ingredients:
- 2 all-purpose flour
- 3 salt
- 1/2 mini marshmallows
- 1 1/2 milk
- 1 butter
- 1/4 eggs
- 3/4
- 2
Instructions:
1. preheat oven to 335 degrees & place the rack in the middle position.
2. grease 2 9-by-2 inch round pans & line the bottms with parchment.
3. combine the dry indgredients & the wet indregients in seperate bowls.set aside.
4. place the butter & sugar in the bowl of a standing mixer fitted with the paddle attachment.process on low speed for 3-4 minuites.
5. add the eggs to the creamed butter 1 at a time.let the first one incorporate before adding the second.
6. alternately add the dry & wet ingreidients about a quarter at a time without pausing between additions.
7. devide the batter into the prepared pans & bake for about 30 minuites,or until the edges come away from the pand & a wooden skewer inserted in the center comes out with a few crumbs.
8. cool the cakes until the pans are cool enough to handle,then invert them onto plates.gently use an offset spatula to release the cake,if necessary.
9. allow the cakes to cool completely before assembling with favorite frosting.
10. if desired,finish the cake by adding chocolate curls on top & mini marshmallows along the sides.
Title: Fudgy Brownies Gift Bag
Ingredients:
- 1 granulated sugar
- 2/3 baking soda
- 1/2 all-purpose flour
- 1 1/3 brown sugar
- 1 pecans
- 1 walnuts
- 1 butter
- 1 eggs
- 2
Instructions:
1. In a clean 2 qt gift bag, layer ingredients in the order given above. Tie with curly ribbon.
2. Write the following directions on a gift tag:
3. Preheat oven to 350°F.
4. Lightly grease a 9 x 13 pan.
5. In large bowl, stir together the contents of the bag with 1 C melted butter and 2 eggs.
6. Spread in prepared pan.
7. Bake in preheated oven 30 minutes.
8. Cool on wire rack.
Title: Celebration Angel Food Cake
Ingredients:
- 1 3/4 cake flour
- 1 1/4 granulated sugar
- 1 3/4 salt
- 1/2 cream of tartar
- 1 1/2 vanilla extract
- 1
- 1/4
- 1/3 - 1/2
Instructions:
1. Sift flour with 3/4 cups sugar 4 times; set aside.
2. With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
3. Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
4. With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites.
5. Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.
6. Preheat oven to 375°F
7. Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.
8. Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.
Title: Todd's Rhubarb Crisp
Ingredients:
- 2 rhubarb
- 1 sugar
- 3/4 flour
- 1/2 butter
- 1/2 brown sugar
- 1 rolled oats
- 1/2 ground cinnamon
Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Combine rhubarb, white sugar, and 1/4 cup of the flour in a greased 9 x 13 pan.
3. In a separate bowl, combine 1/2 cup flour, butter, brown sugar, rolled oats, and cinnamon; gently mix to combine.
4. Sprinkle on top of the rhubarb.
5. Bake for 35 to 45 minutes or until rhubarb is tender.
6. Serve hot.
Title: Regal Savarin Ring
Ingredients:
- 2 1/4 water
- 1/3 flour
- 1/2 sugar
- 1 butter
- 1/2 sugar
- 1/2 salt
- 1/2 eggs
- 3 flour
- 2 water
- 1 1/4 sugar
- 3/4 orange marmalade
- 1/2
- 2/3
- 3/4
Instructions:
1. Dissolve yeast in lukewarm water. Stir in flour and 1 tablespoon sugar. Cover and let stand in warm place until bubbly [approx 1 hour].
2. Cream butter, 1/2 cup sugar and salt until fluffy. Add eggs one at a time, beating after each egg. Add yeast mix, 1 1/4 cup flour and orange rind. Beat mix at medium speed for 2 minutes. Turn into well greased 1 1/2 quart ring mold. Cover and let rise until doubled [approx 1 hour].
3. Bake at 350F for 35 minutes or until done. Meanwhile combine juice, water and 2/3 cup sugar in a saucepan. Bring to boil stirring constantly. Remove from heat.
4. Remove bread from mold immediately after baking and place on rack. Brush bread with juice mix until all the syrup is absorbed [about 15 minutes]. Brush with warmed marmalade.
Title: Oatmeal Peanut Butter Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1/2 brown sugar
- 1/4 artificial sweetener
- 2 baking soda
- 1 1/2 peanut butter
- 1 oatmeal
- 1
Instructions:
1. Pre-heat oven to 350.
2. Whip the shortening and butter first, once smooth, add peanut butter. After that add eggs. whip again until smooth. Add the dry ingredients other than the oats. Mix again and then add the oatmeal. Mix and then use a small ice cream scoop to portion out 12 cookies.
3. Bake for 15 minutes.
Title: Homemade Vanilla Pudding
Ingredients:
- 2 eggs
- 2 milk
- 1/4 sugar
- 1/2 vanilla
- 1/2 butter
- 2 margarine
- cornstarch
Instructions:
1. Mix all of the following ingredients together in a 2-quart microwave safe bowl:milk, eggs, cornstarchand sugar.
2. Mix until smooth, then heat in the microwave, uncovered, on high for 45 seconds.
3. Set the bowl on a hot pad, stir.
4. Repeat steps 3 and 4 eight times{ mark each time you do this so you don't loose count}.
5. Then stir in vanilla and butter.
6. Let cool for 2 hours{ eating the pudding before it is fully cooked may upset your stomach}.
Title: Black Bean Brownies
Ingredients:
- 1 black beans
- 3 eggs
- 3 cocoa powder
- 1/4 salt
- 1 vanilla extract
- 1 Splenda sugar substitute
- 3/4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease with cooking spray an 8x8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, Splenda in a blender; blend until smooth; pour the mixture into the prepared baking dish.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
Title: Vegan Oatmeal Carob Cookies
Ingredients:
- 1 whole grain wheat flour
- 1 baking soda
- 1/3 brown sugar
- 1/3 rolled oats
- 1 1/2 carob powder
- 1/2 vanilla-flavored soymilk
- 1/2 vanilla extract
- 2 cinnamon
- 1/3 salt
- 1
Instructions:
1. Preheat the oven to 350 degrees (F).
2. Mix all of the ingredients together in a bowl.
3. On a greased cookie sheet, place balls of dough spaced about 2" apart.
4. Bake for 8 minutes, then check on them. How long they take to bake will depend on your oven as well as how large you made each cookie. Mine usually take between 10 and tweleve minutes to bake.
Title: Delicious Strawberry Cupcakes & Strawberry Frosting
Ingredients:
- 3/4 fresh strawberries
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/4 milk
- 1/2 unsalted butter
- 1 sugar
- 1 egg
- 2 vanilla extract
- 1 fresh strawberries
- 3 unsalted butter
- 1 powdered sugar
- 3 1/2 vanilla extract
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 350'.
2. Using cupcake liners, place 12 liners in a muffin pan and set to the side.
3. In a medium bowl, combine flour, baking powder and salt and set a side.
4. In a food processor or blender add strawberries and process until pureed.
5. Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
6. Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
7. Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
8. Add vanilla extract if using.
9. Mix together milk and 1/3c strawberry puree.
10. Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
11. Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
12. Bake for 20 to 25 minutes, or until lightly browned.
13. Cool cupcakes completely on a wire rack before adding the frosting.
14. To make the Strawberry Frosting:
15. Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
16. Reduce speed to low and add powdered sugar and blend well.
17. Add vanilla extract and 3TBS of the strawberry puree, blend well.
18. Using a knife frost the cupcakes and top with decorative candies.
Title: Blueberry Blackberry Crisp (Clean)
Ingredients:
- 4 blueberries
- 2 blackberries
- 1/4 sugar
- 1 cinnamon
- 2 whole wheat flour
- 1 cornstarch
- 1/4 brown sugar
- 1/2 cinnamon
- 1 1/4 rolled oats
- 2 coconut
- 1 wheat germ
- 2 butter
Instructions:
1. Clean the berries, removing all stems from the blueberries.
2. In a small bown lix together flour, sugar, cornstarch, and cinnamon
3. If using frozen berries, add another tbs cornstarch.
4. Toss berries with sugar/flour mixture to coat.
5. In separate bowl, mix topping ingredients (dry) together then cut in softened butter until crumbly.
6. Sprinkle over berry mixture.
7. Bake in 350 degree oven for 25 minutes or until the filling is bubbly and the topping is crisp.
8. I like to make individual servings in silicon muffin "tins". In this case, I cook down the berry mixture for 10 minutes in the microwave and then spoon into the silicon cups. Top with topping and bake for 15 minutes at 350. I would do the same with ramekins because blueberries bake down so much.
Title: Cuccidati (Sicilian Fig Cookies)
Ingredients:
- 4 flour
- 2/3 sugar
- 1 baking powder
- 1 salt
- 16 butter
- 4 eggs
- 12 dried figs
- 1/2 raisins
- 1/2 dark rum
- 1/2 cinnamon
- 3 clove
- 1/3 eggs
- 3 salt
- 1
- 1/4
- 2
- 1
Instructions:
1. Directions:.
2. Place the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Run the blade a few times to mix.
3. Add the butter to the bowl and pulse to combine. Add the eggs, and run the blade until forming a consistent dough.
4. Transfer the dough to a floured work surface and wrap in a plastic foil. Place in the refrigerator.
5. In the bowl of a food processor fitted with a metal blade, combine the figs, raisins, candied orange, almonds, chocolate, apricot preserve, rum, cinnamon, and cloves. Pulse the blade until a smooth compound is obtained.
6. Transfer the fig paste to a bowl.
7. Preheat oven to 350 F (180 C).
8. Prepare the egg wash by beating the eggs with a pinch of salt.
9. Remove the dough from the refrigerator, and unwrap it on a floured work surface. Add a small quantity of flour. Knead the dough to make it soft and smooth.
10. Cut the dough into 10 - 12 pieces. With the help of a rolling pin, flatten each piece into a rectangle approximately 3 x 15 inch (7 x 35 cm).
11. Brush the egg wash on the dough.
12. Place approximately 1/3 cup of filling in the center of the rectangle lengthwise.
13. Take one edge of the dough and bring it over the filling to form a roll.
14. With the palm of your hands roll the cylinder to make it even.
15. Cut the roll into 4-5 pieces approximately 3 - 4 inch (8 - 10 cm) long. Set them aside. Continue forming the rolls until all the dough and the filling are used.
16. Using a sharp knife, cut 4 - 5 diagonal incisions on the surface of the rolls. You can also cut straight incisions on the surface of the rolls, and curve the cookies in a "U" shape.
17. Transfer the rolls to 3 cookie pans lined with parchment paper.
18. Brush the surface with the remaining egg wash.
19. Optionally sprinkle with multicolored nonpareil.
20. Bake for about 20 minutes or until golden. Transfer onto racks to cool.
Title: Kittencal's Moist One-Bowl Dark Chocolate Bundt Cake
Ingredients:
- 2/3 all-purpose flour
- 2 1/4 sugar
- 2 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 3/4 instant coffee granules
- 1 1/2 eggs
- 1 1/2 vanilla
- 3 canola oil
- 2
- 1 1/4
Instructions:
1. Set oven to 350 degrees F.
2. Set rack to second-lowest position.
3. Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
4. In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
5. Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
6. Cool in pan for about 15-20 minutes before removing.
7. Frost or glaze if desired when completely cooled.
8. STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.
Title: Guava Stew
Ingredients:
- 1/2 guavas
- 4 1/4 water
- 1 milk
- 12 cornflour
- 1 sugar
- vanilla essence
Instructions:
1. Boil the guavas till cooked.
2. Cool.
3. Remove the centre pulp with seeds and cut the outer fleshy part (with the skin) into bite sized pieces.
4. Strain the inside pulp through a metal sieve.
5. Mix with the fruit.
6. Bring the 4 cups milk to a boil and then simmer for around 2 minutes.
7. Add the sugar and stir till sugar dissolves.
8. Dissolve the cornflour in the 4 tbsp milk (use more if need be) and add to the simmering milk.
9. Stir well so that no lumps form.
10. Add the vanilla essence once the custard thickens.
11. Add the guava and mix.
12. Taste for sweetness and adjust accordingly.
13. The custard should not get too thick as it is meant to be like a stew (the consistency of pancake batter with the guava pieces floating in it).
14. So take it off the fire before it thickens too much. (But you can make it thick if you prefer it that way)
15. Serve chilled.
16. Enjoy!
Title: Grandmother's Pineapple Juiced Cake
Ingredients:
- 3 cake flour
- 2 1/2 baking powder
- 1/2 salt
- 1 3/4 sugar
- 2/3 butter
- 2 margarine
- 1 1/2 eggs
- 1 1/4 vanilla
- 2 milk
- 1 crushed pineapple
- 1 vegetable shortening
- 4 vanilla extract
- 2 confectioners' sugar
- milk
- water
Instructions:
1. Preheat oven to 350°F
2. Grease bottom of two (I use three) 8-inch round cake pans and line with waxed paper or parchment paper. Don't skip the paper liner, it is imperative since you're going to be freezing the cakes with juice in the pans later.
3. Sift together flour, baking powder and salt; set aside.
4. Cream sugar and butter together until light.
5. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
6. Continue beating one minute.
7. Spread batter evenly in prepared pans.
8. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. May take less time depending on your oven and how many pans you use.
9. While cake is cooling, drain pineapple, but SAVE JUICE.
10. Set crushed pineapple aside for later.
11. Poke holes in cakes while still in pans.
12. Pour juice over layers in pans. Be liberal but remember cake still has to stand once assembled so don't go overboard.
13. Put layers in freezer to firm for a period while still in pans. We do this so that it will be easier to handle to assemble cake and to ice.
14. Cake can be baked, juiced and frozen ahead of time for a lengthy period as long as cakes are wrapped very well.
15. Prepare icing while cakes are freezing.
16. Cream shortening with mixer.
17. Add vanilla.
18. Gradually add sugar, one cup at a time, beating on medium speed. Scrape sides and bottom of bowl often.
19. When all sugar has been mixed in, icing will appear dry.
20. Add milk or water and beat at medium speed until desired consistency. You want it to be a little firm so it won't slide off of cake, yet still spreadable.
21. Remove firm cakes from freezer and start assembling layers. Use a deeper bottomed plate of some sort as this cake will be juicy onced thawed completely and you don't want that to pool in your fridge.
22. Assemble with icing and liberal amount of pineapple between each layer, then ice entire cake. Add remaining pineapple as topping.
23. Cover iced cake and allow to thaw completely in refrigerator before serving. Tastes better cold!
24. Be sure to store cake in fridge- don't leave sitting out.
Title: Pistachio Lime Snowballs
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 all-purpose flour
- 1 roasted pistachios
- 1 lime zest
- granulated sugar
- powdered sugar
Instructions:
1. Preheat oven to 325°F.
2. In a large bowl, beat butter with a mixer for 30 seconds. Add the powdered sugar beating until is it combined. Mix in the flour until fully incorporated. Stir in the nuts and lime zest.
3. Shape dough into 1-inch balls. Roll each ball in green colored sugar and place about 2 inches apart on ungreased cookie sheets.
4. Bake for 15 minutes, until the bottoms are lightly browned. Cool the cookies for 5 minutes on the cookie sheets. Remove warm cookies and roll in additional powdered sugar to coat. Place cookies on wire racks to cool completely.
5. Cookies can be frozen for up to three months in an airtight container.
Title: Pumpkin Cheesecake With Greek Yogurt
Ingredients:
- 4 cream cheese
- 1/2 sugar
- 4 eggs
- 1/4 salt
- 1/2 vanilla
- 1/4 cinnamon
- 4 pumpkin pie filling
- 4
Instructions:
1. In a mixer, using the paddle attachment, blend together cream cheese and sugar.
2. Add eggs one at a time, scraping the bowl after each one. Beat in salt, vanilla, and cinnamon.
3. In a separate bowl, mix together pumpkin pie filling and Greek yogurt.
4. Add yogurt mixture into cream cheese and mix until fully combined.
5. Fill the desired mold(s) and bake at 300 degrees Fahrenheit in a water bath for 15 to 20 minutes.
6. NOTE: Pumpkin pie filling contains the spices and seasonings needed to fill a pumpkin pie once you add the eggs and evaporated milk. Canned pumpkin only contains the pureed vegetable itself. If your recipe calls for pumpkin pie filling but you only have canned pumpkin on hand, you can use the canned pumpkin if you add your own seasonings and sugar and proceed as directed with the rest of the recipe. (from ehow.com).
Title: Peaches w/ Ricotta Fritters
Ingredients:
- 6 sugar
- 1/2 ricotta cheese
- 3 eggs
- 15 sugar
- 2 orange zest
- 3 all-purpose flour
- 1/2 baking powder
- 3/4 salt
- 1 3/4 olive oil
- 1 powdered sugar
- 1 1/2
Instructions:
1. To start, you will want to prepare the peach mixture.
2. Peel and pit your peaches and cut them into 1/2 inch wedges.
3. In a large bowl combine the peaches with wine and 3 teaspoons sugar.
4. Cover mixture and refrigerate it for 3 hours.
5. To make the puffs, whisk ricotta, eggs, orange zest, 3 tablesppons sugar, flour, baking powder and salt in a large bowl.
6. Whisk until mixture is smooth!
7. Heat oven to its lowest setting and take a cookie sheet and line it with paper towels.
8. Be sure to layer a couple of times to be able to absorb oil.
9. Over medium-high heat, heat olive oil for about 7 minutes.
10. Test the heat of your oil by dropping a TINY bit of the dough into it.
11. If it bubbles right away, it is ready.
12. If not, allow to continue heating until the dough will immediately bubble.
13. Turn your oven off at this time.
14. Taking a tablespoon, drop six level spoonfuls of dough into oil, using a small spoon to help you scrape them into the oil.
15. Allow them to fry for 50 seconds per side, or until golden and puffed.
16. Take puffs out of oil with a slotted spoon and place on cookie sheet and put in oven (that you turned off!) to keep them warm while others are cooking.
17. Repeat the process until all of your puffs are made.
18. Shake/sprinkle powdered sugar lightly over the puffs.
19. Serve with peach mixture.
20. ENJOY!
Title: Blueberry Custard Parfait
Ingredients:
- 2 eggs
- 1 1/2 milk
- 1/4 granulated sugar
- 1/4 salt
- 1 vanilla extract
- 1 lemon peel
- 1 ground nutmeg
- 1/4 heavy cream
- 1/2 powdered sugar
- 2 fresh blueberries
- 2
Instructions:
1. In a saucepan, combine eggs, milk, sugar and salt. Cook over medium-low heat, stirring constantly, until custard is slightly thickened and coats the back of a spoon. Remove custard from the heat.
2. Add vanilla, citrus peels and nutmeg; mix well. Cool for 30 minutes, stirring occasionally.
3. In a small mixing bowl, whip the cream and powdered sugar until stiff. Fold two-thirds of the whipped cream into the cooled custard.
4. Layer custard and blueberries in 4 parfait glasses. Garnish with remaining whipped cream. Chill for 1 hour before serving.-(not included in prep or cooking time).