lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Pudding Cake
Ingredients:
- 1 banana cream instant pudding
- 1 eggs
- 4 water
- 3/4 bananas
- 3/4 vanilla extract
- 3 French vanilla instant pudding
- 1 powdered sugar
- 1 milk
- 1
- 1/2
- 1
- 2
Instructions:
1. Preheat oven to 350°.
2. Spray bundt pan with baking spray with flour.
3. Mix all ingredients for cake.
4. Pour into pan bake 45-50 minutes.
5. Invert cake onto plate.
6. Poke holes into cake with straw 1-inch apart.
7. Beat topping ingredients until just starting to thicken.
8. Pour half of topping mix onto cake slowly making sure it sinks into holes.
9. Beat remaining topping until thick.
10. Chill for at least 2 hours.
11. Store in refrigerator.
Title: Fruit-Topped Triple Chocolate Pizza
Ingredients:
- 1 white chocolate baking squares
- 2 white chocolate chips
- 2 milk
- 1 cream cheese
- 1/4 powdered sugar
- 1 Cool Whip
- 12 -16 strawberries
- 1 mandarin oranges
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Press cookie dough into a ball, flatten and then on a floured pan roll into a 12-inch circle (should be about 1/4 inch thick).
3. Bake for 12-15 minutes (cookie will be soft).
4. Cool for 10 minutes.
5. Using a bread knife or other long utensil, loosen cookie from pan then cool completely on the pan.
6. Put white chocolate and milk in a small bowl and microwave on high for 1 minute-stir until the mixture is smooth and all the chocolate is melted.
7. Cool slightly.
8. Combine cream cheese and powdered sugar, making sure it is mixed well.
9. Stir in white chocolate.
10. Fold in the Cool Whip.
11. Spread Cool Whip mixture over the cookie.
12. Sprinkle strawberries (if chopped) over the cool whip and arrange mandarin oranges.
13. Melt chocolate and oil together then drizzle over the fruit-I usually just use chocolate syrup as it is easier and still tastes wonderful.
14. Refrigerate for at least 30 minutes.
15. When ready to serve, cut like a pizza (for serving smaller groups) or into squares to make it stretch farther.
Title: Easy Lemon Bars
Ingredients:
- 1 powdered sugar
- 1 milk
- 2
Instructions:
1. With a spoon stir together cake mix and pie filling. (Do not use electic mixer).
2. Pour into ungreased jellyroll pan 11x15.
3. Bake 350 degrees for 20-25 minutes.
4. When baked, frost with powdered sugar frosting.
5. Powdered sugar thinned with some milk.
6. Flavor with lemon extract.
Title: Oven S'mores
Ingredients:
- 12 graham cracker squares
- 6 marshmallows
- 1
Instructions:
1. Turn on the oven broiler to preheat a little, and place the rack at its highest position.
2. Place graham cracker squares on a cookie sheet in single layer.
3. Top half of the graham cracker squares with 2 squares of milk chocolate each.
4. Top each of the remaining graham cracker squares with 2 halves of a marshmallow, sticky side down.
5. Broil, watching carefully (Don't take your eyes off them!), until marshmallows are toasted and golden to dark brown.
6. Remove from oven and assemble by turning the marshmallow-topped graham crackers over onto the chocolate-topped graham crackers and smooshing them down a bit.
Title: Meringue Pie in a Lemon (Individual Servings).
Ingredients:
- 3 -4 caster sugar
- 2 -3 cornstarch
- 1 1/2 butter
- 55 lemon
- 1/2 caster sugar
- 3
- 1
Instructions:
1. Preheat the oven 200C/400F/Gas 6.
2. Place the lemon juice, sugar, arrowroot and butter into a small saucepan over a gentle heat and whisk until thickened.
3. Pour the lemon mixture into the emptied lemon half.
4. Place the egg whites into a bowl and whisk until stiff. Add the sugar and whisk again until the mixture forms stiff peaks when the whisk is removed.
5. Top the filled lemon half with the egg white mixture and place onto a baking sheet. Place into the oven to bake for ten minutes, until set and golden brown.
Title: Celebration Pumpkin Cake
Ingredients:
- 1 canned solid-pack pumpkin
- 1 eggs
- 3 butter
- 1/4 pecan halves
- 1.5
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Grease and flour three 9-inch round cake pans.
3. Combine cake mix, pumpkin, eggs and butter in a large bowl; beat with electric mixer at medium speed for 2 minutes. Divide batter evenly among prepared pans.
4. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool cakes for 5 minutes on wire racks. Remove to racks; cool completely.
5. Place on cake layer on serving plate; cover with frosting. Place second layer on top of first; cover with frosting. Top with remaining cake layer; frost top and side of cake. Spread caramel over top of cake, letting some caramel drip down side. Garnish with pecan halves.
Title: Leckerli
Ingredients:
- 2 1/2 all-purpose flour
- 1 sugar
- 1 candied lemon peel
- 1/4 baking powder
- 1/4 ground cinnamon
- 1 ground nutmeg
- 1 ground cloves
- 1/2 honey
- 1/4 kirsch
- 3/4 brandy
- 2 egg
- 1 powdered sugar
- 1 lemons
- 1/2 lemons
- 2 water
- 2 -3
Instructions:
1. Stir together flour, sugar, almonds, candied peels, baking powder, cinnamon, nutmeg, and cloves in a large mixing bowl. Make a well in the center. Add honey, kirsch or brandy, and beaten egg. Stir till dough forms a ball. Divide dough in half.
2. Roll half of the dough at a time on a lightly floured surface to 1/4-inch thickness. Cut into 21/2x1-inch strips. Repeat with remaining dough. Place cookies 1 inch apart on a greased cookie sheet.
3. Bake in a 350 degree F oven about 10 minutes or till golden brown. Transfer to wire racks and cool. While cookies are still warm, brush with Citrus Glaze.
4. Citrus Glaze: Stir together 1 cup powdered sugar, 1/2 teaspoon finely shredded lemon or orange peel, and 2 teaspoons lemon or orange juice. Add enough water to make mixture of glazing consistency (about 2 to 3 teaspoons).
Title: Angel Food Cocoa Swirl Cake (Very Low Fat!)
Ingredients:
- 3/4 cake flour
- 1/2 sugar
- 1 1/4 salt
- 1/4 cream of tartar
- 1 1/4 sugar
- 3/4 vanilla extract
- 1 cake flour
- 1/4 sugar
- 2
- 4
- 3
Instructions:
1. Preheat oven to 350.
2. Sift the 3/4 cup flour& 1/2 cup sugar,twice.
3. Beat the egg whites& salt,until foamy.
4. Sprinkle the cream of tartar,beating until mixture is stiff,but not dry.
5. Gradually,add in the 3/4 cup of sugar,then vanilla& almond extracts.
6. Add in sifted ingredients,little at a time,carefully.
7. Divide the batter in half.
8. Sift together 2 TB cake flour+ 2 TB sugar,adding this to one half of batter.
9. Sift the 3 TB cocoa+ 2 TB sugar,adding this to the other batter.
10. In a ungreased 9 inch tube pan,alternatly add spoonfuls of both batters.
11. Bake in alow oven for about a hour.
12. Remove cake when cooled.
Title: Strawberry Dumplings
Ingredients:
- 1/3 sugar
- 2/3 water
- 1 vanilla extract
- 1 all-purpose flour
- 2 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/4 butter
- 1/2 milk
- 1 strawberry
- 1 sugar
Instructions:
1. In a saucepan, combine 1/3 cup sugar and the water; bring to a boil.
2. Reduce heat and simmer for 5 minutes.
3. Stir in vanilla extract.
4. In a medium mixing bowl, sift together flour, the 2 tablespoons sugar, the baking powder, and salt.
5. Cut in butter with pastry blender or fork until mixture is crumbly.
6. Add milk and stir just until dry ingredients are moistened.
7. Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries.
8. Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries.
9. Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired).
10. Bake at 450° for 25 to 30 minutes, or until dumplings are lightly browned.
11. Serve hot with whipped topping or ice cream, if desired.
Title: Lighter Brownie Sundae
Ingredients:
- 3/4 all-purpose flour
- 1/3 cocoa powder
- 1/2 baking powder
- 1/4 salt
- 2 unsalted butter
- 2 low-fat sour cream
- 2 vanilla extract
- 1 egg
- 1 3/4 sugar
- 1 walnuts
- 1 maraschino cherries
- 1
- 1/4
- 9
Instructions:
1. Heat oven to 350. Line an 8-inch square baking dish with foil so it hangs over sides; coat spray and set aside.
2. In a small bowl, blend flour, cocoa, baking powder and salt.
3. In a medium-size microwave-safe bowl, microwave chocolate and butter for 40 seconds until melted, stirring halfway through. Stir until smooth, heating in 15 second increments if needed.Cool 2 minutes, then whisk in sour cream, chocolate syrup, vanilla, egg, egg white, and sugar. Stir in flour mixture.
4. Spread batter into prepared pan and bake at 350 for 25-28 minutes or until a toothpick inserted in the center comes out clean. Remove brownie from pan using foil handles. Cut into squares and top each with 1 scoop frozen yogurt, drizzle with chocolate sauce and finish with chopped nuts and cherry, if desired.
Title: Decadent Dark Chocolate Cake With Ganache Frosting
Ingredients:
- 2 sugar
- 1 3/4 flour
- 3/4 cocoa powder
- 1 1/2 baking soda
- 1 1/2 baking powder
- 1 salt
- 2 eggs
- 1 milk
- 1/2 vanilla flavoring
- 2 boiling water
- 1 chocolate chips
- 1
Instructions:
1. grease and flour pans. Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium for 2 minutes. Stir in 1 Cup boiling water. (batter will be thin) Pour into pans. Bake 30 minutes at about 350. cool and freeze cake.
2. For the chocolate ganache frosting: combine chocolate chips and heated whipping cream and stir until smooth. Put over the frozen cake and the ganache will set faster. Store in the fridge.
Title: Chocolate Tapioca Pudding
Ingredients:
- 1 sugar
- 3 tapioca
- 1/8 salt
- 3 2/3 milk
- 1 egg
- 2 instant coffee
- 2 vanilla
- 1
Instructions:
1. Combine sugar, tapioca, and salt in a saucepan; stir in milk and egg.
2. Let stand 5 minutes.
3. Add chopped chocolate squares and instant coffee.
4. Cook, stirring over medium heat, until mixture comes to a full boil and chocolate is blended, about 15 minutes.
5. Remove from heat and stir in vanilla.
6. Cool for 20 minutes; stir and chill.
7. Serve with whipped topping if desired.
Title: Orange Dream Cookies
Ingredients:
- 2 1/2 flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 unsalted butter
- 2 1/2 powdered sugar
- 1 egg
- 4 vanilla
- 1 1/2
- 1
- 2
- 1
Instructions:
1. Combine flour, baking powder, baking soda and salt in small bowl.
2. Beat butter and 1 cup powdered sugar in a large bowl with electric mixer at medium speed for 1 minute. Add egg, 2 tablespoons orange juice, 1 1/2 tablespoon orange peel, vanilla, lemon juice and orange extract; beat until well blended. Gradually stir in flour mixture; mix well.
3. Shape dough into 2 logs about 2 inches in diameter on lightly floured work surface.
4. Wrap each log tightly in waxed paper. Refrigerate logs 3 hours or overnight.
5. Preheat oven to 350°F Grease cookie sheets.
6. Cut logs into 1/4-inch thick slices; place 1 inch apart on cookie sheets.
7. Bake 10 minutes or until lightly brown around edges. Let cookies cool 2 minutes. Transfer to wire racks; cool completely.
8. Combine remaining 1 1/2 cups powdered sugar, 2 tablespoon orange juice and 1 teaspoon orange peel in medium bowl; beat until blended. Add a few drops red and yellow food coloring mix until orange color. Glaze tops of cookies; let stand 1 hour or until glaze is set.
9. Frost half of cookie bottoms with vanilla frosting; place second cookie on frosting to make a sandwich cookie.
Title: Butterscotch Apple Pie
Ingredients:
- 3 butter
- 1 tap water
- 1 vanilla
- 1 brown sugar
- 6 sliced apples
- 1/4 flour
Instructions:
1. Melt butter; add flour, sugar and hot water.
2. Cook until thick; add apples.
3. Cook until tender; add vanilla.
4. Put in baked pie shell; cool.
5. Serve with whipped cream.
6. Bake shell ahead of time.
7. I have not tried this yet.
Title: Brownie Cookie Dough Swirl Protein Balls
Ingredients:
- 1/4 cocoa powder
- 1/2 almond butter
- 2 maple syrup
- 1 almond butter
- 1/4
- 1/2
- 2
- 3
Instructions:
1. In a medium size bowl, mix together all ingredients for the brownie flavor. It should be the consistency of cookie dough. If it's too dry, add a bit more almond milk.
2. Then, roll the dough into about ½ tablespoon balls. Set aside.
3. Rinse that bowl, then mix together all ingredients for the cookie dough flavor. Again, if it's too dry, add little more almond milk.
4. Roll the dough into about ½ tablespoon balls.
5. Next, take 1 brownie ball and 1 cookie dough ball and combine them by compressing them together and rolling into a ball. Repeat!
Title: Triple Coconut Bread Pudding
Ingredients:
- 2 butter
- 1/3 confectioners' sugar
- 1 coconut milk
- 28 sugar
- 1 1/2 eggs
- 4 cinnamon
- 2 salt
- 1 nutmeg
- 1/4 sweetened flaked coconut
- 1/4 raisins
- 1
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 325°F (160°C).
2. Using butter and confectioner's sugar, grease and sugar a 9" x 13" baking pan, coating all sides well.
3. Beat Coconut Milk, sugar, eggs, egg yolks, cinnamon, salt, nutmeg and coconut extract until well mixed in a large bowl. An electric mixer or beater is recommended.
4. Add 1 cup flaked coconut and raisins. Mix thoroughly.
5. Fold in bread chunks with a wooden spoon or spatula until well incorporated. Do not squeeze the bread.
6. Pour into the baking dish. Make sure the raisins are evenly distributed and the bread covered with Coconut Milk mixture. Cover with Saran Wrap & let soak for 30 minutes or overnight in the fridge.
7. Place baking dish onto a cookie sheet & put on center rack in preheated oven. Bake for 25 minutes.
8. Remove from oven. Top with remaining flaked coconut. Bake 25 - 30 minutes longer or until pudding is set and coconut is nicely browned.
9. Serve hot with vanilla ice cream or cold with fresh strawberries & mango.
Title: Vegan Vanilla Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1 sugar
- 1/4 sea salt
- 1 soymilk
- 2 vanilla extract
- 1/3 olive oil
- 1 lemon juice
- 2 coconut oil
- 2 powdered sugar
- 1 1/2 vegan butter
- 2 soymilk
- 1 vanilla extract
- 3 fresh strawberries
- 3/4 walnuts
- 1/4
Instructions:
1. Preheat the oven to 350 degrees.
2. Sift the flour into a mixing bowl.
3. Add the sugar and sea salt, then mix.
4. Add the soy milk, vanilla, and olive oil. Mix prior, then whisk it inches.
5. Grease cake pan with coconut oil/spray.
6. Bake for 30 minutes (test with a toothpick to see if ready, should come out of cake without residue when ready).
7. Remove from the oven and let cool.
8. Preparation of Frosting.
9. Add the powdered sugar, vegan butter, vanilla and soy milk.
10. Mix until creamy consistency. (add powdered sugar to thicken or soy milk to thin if needed).
11. Once cake has cooled, add frosting on top.
12. Use a knife to carefully spread frosting around the sides of cake.
13. Grind walnuts in food processor to desired texture and sprinkle.
14. Sprinkle shredded coconut and powdered sugar onto cake.
15. Once ready to serve, place strawberries on top. (Do not place until ready to serve).
Title: Chocolate Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/2 margarine
- 1/2 cold water
- 4 buttermilk
- 1 salt
- 1/2 baking soda
- 1/4 vanilla
- 1 eggs
- 1 butter
- 2 milk
- 1/2 powdered sugar
- 2 vanilla
- 2 1/2
- 2
- 1
Instructions:
1. Pre-heat oven to 350 degrees.
2. Put sugar and flour into a large mixing bowl.
3. Heat melted margarine and oil almost to the boiling point.
4. Then add cocoa and water mixing well.
5. Add this mixture into the sugar/flour mixture.
6. Add the last 5 ingredients then mix well.
7. Pour into a 11x15 sheet cake pan.
8. Bake 25 minutes in a 350 degree oven.
9. Cool, frost and serve.
10. FOR FROSTING:
11. Melt butter, then add all other ingredients, mix well.
12. For white frosting omit the cocoa powder.
Title: Snowball Cookies
Ingredients:
- 1/2 sugar
- 4 flour
- 2 vanilla
- 1 butter
- 1 powdered sugar
Instructions:
1. Cream butter until very light; add sugar a little at a time.
2. Add flour a little at a time.
3. Add vanilla.
4. Mix in nuts.
5. Let dough stand in refrigerator over night or at least 2 hours.
6. Roll into small balls.
7. Place on cookie sheet.
8. Bake at 350°F for 30 minutes or until light brown.
9. While still hot, roll cookies in powdered sugar.
Title: True Chantilly Cream
Ingredients:
- 1 heavy cream
- 1 vanilla extract
- 1 brandy
- 1 Grand Marnier
- 1/4 sugar
- 2 sour cream
Instructions:
1. Keep in mind, if you over mix, it can become 'grainy', still tastes wonderful, but I would start over!
2. Mix heavy cream, brandy, grand Marneir, vanilla 1minute.
3. Mix heavy sour cream and sugar (to taste) 3 minute or till peaks form.
4. After 4 minutes keep care because over mixing and you are making butter!
Title: Shoo-fly Cake
Ingredients:
- 4 flour
- 2 sugar
- 1 butter
- 1 margarine
- 1 baking soda
- 2 molasses
- boiling water
Instructions:
1. Preheat over to 350 degrees.
2. Grease and flour a 9X13 pan.
3. Mix flour, sugar and butter together by rubbing between your fingers to make crumbs.
4. Take one cup of crumb mixture and put aside to use for the topping.
5. Add the baking soda to the molasses,stir.
6. Pour molasses mixture into crumb mixture and then add the boiling water and stir with a large spoon.
7. Pour into prepared pan.
8. Top with the 1 cup of crumbs you saved.
9. Bake 30-40 or until a toothpick comes out clean.
Title: Pineapple Upside Down Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 1/2 milk
- 1 baking powder
- 1 salt
- 1 vanilla extract
- 1/2 butter
- 2 eggs
- 1 1/4 sugar
- 1/2 butter
- 1 brown sugar
- 1 pineapple
Instructions:
1. ``Syrup``:
2. Melt the butter.
3. Mix with brown sugar. Put in a round 10 inch(or 9) round cake pan that has at least 1 3/4 inch sides. Place the pineapples with the syrup.
4. Cake:
5. A.Cream the butter. Mix the sugar and the eggs together. Add to the butter.
6. B.Filter the flour, the baking powder, baking soda and salt together.
7. Mix A and B together while alternating with the milk.
8. (Start and finish with a dry ingredient).
9. Cook at about 350 to 375 degrees Farenheit for about 20 minutes(sometimes more, can take up to 45 minutes), depending on your oven.
Title: Citrus Crown Cake
Ingredients:
- 1 orange marmalade
- 1 flaked coconut
- 2/3 butter
- 1/4 margarine
Instructions:
1. Preheat oven to 350.
2. Generously grease and flour a 10 inch bundt pan.
3. Combine marmalade,coconut and melted butter in a small bowl,pour into the pan.
4. Prepare cake following package directions,pour batter over marmalade mixture.
5. Bake 50-55 minutes.
6. Cool in the pan 10 minutes.
7. Invert cake onto a serving plate.
8. Cool completely.
Title: Microwave Peach & Apricot Bread Pudding
Ingredients:
- 2 skim milk
- 2 eggs
- 1 vanilla
- 3 brown sugar
- 1/4 sultana
- 8
- 1
Instructions:
1. Cut 6 slices of bread into squares approx.
2. 1 inch x 1 inch.
3. Place in large casserole dish, with sultanas.
4. Using a can opener, open fruit can approx 1 cm on either side of lid.
5. Drain liquid into jug.
6. Open rest of can.
7. Roughly chop fruit while in can and add to the bread.
8. Toss through.
9. Pour a little of the juice over bread to slightly moisten.
10. Cut remaining 2 slices of bread into quarters, spread with jam.
11. Place over top of mixture.
12. Beat Eggs, add milk, vanilla, and sugar.
13. Pour over bread mixture making sure every piece of bread is moistenned.
14. Stand for 5 minutes, or until bread is quite moist.
15. Sprinkle with cinnamon.
16. Microwave on Medium-High for 12 minutes.
17. Stand for 5 minutes.
18. Microwave on High for 5 minutes.
19. Stand for 5 minutes.
20. Microwave on Medium High for 10 minutes.
21. Stand until cool enough to serve.
22. Tip- Is nice served cold for breakfast with a little evaporated skim milk, or low-fat yoghurt.
23. Variations- If not sweet enough for you try drizzling honey, maple syrup, or caramel topping.
24. Or when making, substitute skim milk and sugar for large can (440ml) of evaporated skim milk.
25. You could also try using slice stale sponge rolletes, and old sponge cake, raisin or fruit bread in place of plain bread.
Title: Gingerbread Cake
Ingredients:
- 1/4 dark rum
- 1/2 golden raisin
- 2 1/4 white whole wheat flour
- 1/4 granulated sugar
- 1 baking soda
- 1/2 salt
- 3 ginger
- 1 cinnamon
- 1/4 clove
- 1/2 nutmeg
- 1/2 butter
- 3/4 molasses
- 1/4 water
- 1 egg
- 1 buttermilk
- 1/2 crystallized ginger
Instructions:
1. Grease and flour a 9" square pan.
2. Preheat the oven to 350°F.
3. Place the rum and raisins in a small pan, cover and heat until the rum boils; turn off the heat and set aside.
4. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
5. Melt the butter in a measuring cup.
6. Add the molasses and water to the cup, and pour into the dry ingredients in the bowl, stirring until everything is moistened.
7. Whisk together the egg and buttermilk.
8. Stir into the batter until it's evenly combined.
9. Stir in drained raisins and crystallized ginger.
10. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.
11. Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.
Title: Coca Cola Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 buttermilk
- 1/2 mini marshmallows
- 1 1/2 vanilla
- 1 butter
- 1 salt
- 1 baking soda
- 1/4 eggs
- 1 butter
- 2 confectioners' sugar
- 2 vanilla
- 1/4
- 6
- 1
Instructions:
1. CAKE DIRECTIONS.
2. Mix together flour, sugar, and cocoa.
3. In a saucepan, combine the butter/margerine. Heat to boiling.
4. Pour the liquid ingredients and STIR.
5. Do NOT beat and do NOT use mixer.
6. Add salt, soda, the buttermilk, marshmallows, eggs, and vanilla.
7. Mix well.
8. Pour into greased 9 X 13 inch pan.
9. Bake at 350 degrees for 30 to 35 minutes.
10. FROSTING DIRECTIONS.
11. In a saucepan combine the cocoa, butter/margarine, and the Coca Cola.
12. Heat to boiling and pour over confectioners sugar in a bowl.
13. add the vanilla and the nuts.
14. Mix well.
15. Spread over cake while cake is still hot.
Title: Cold Strawberry Souffle
Ingredients:
- 4 unflavored gelatin
- 2 sugar
- 3 strawberries
- 8 eggs
- 1/4 fresh lemon juice
- 2 strawberry
- 1/2
Instructions:
1. Extend depth of a 2-quart souffle dish or casserole by securing a 4-inch band of double thickness aluminum foil around top.
2. Mix gelatin and 1 cup sugar in a saucepan;stir in 1 1/2 cups strawberries.
3. Mix in beaten egg yolks.
4. Cook over medium heat, stirring constantly,just until mixture boils; remove from heat.
5. Stir in remaining strawberries and lemon juice.
6. Place pan in refrigerator or in a bowl of ice and water,stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 to 30 minutes.
7. Meanwhile, beat egg whites until foamy. Beat in remaining sugar, a tablespoon at a time, until egg whites are stiff and glossy.
8. Fold cooled strawberry mixture into meringue.
9. Beat cream in a chilled bowl until stiff and fold into meringue mixture.
10. Fold in food coloring,as needed.
11. Carefully spoon into prepared souffle dish and swirl top; refrigerate until firm, at least 4 hours or overnight.
12. Just before serving, run the edge of a sharp knife inside foil band and remove band.
13. Decorate top and sides of souffle with almonds and top of souffle with additional berries and whipped cream if desired.
Title: Pineapple Cream Cheese Cake
Ingredients:
- 1 1/2 sugar
- 2 flour
- 2 eggs
- 2 baking soda
- 1 vanilla
- 1 crushed pineapple with juice
- 1/2 - 1 butter
- 1/2 cream cheese
- 8 powdered sugar
- 1 3/4 vanilla
- 1 coconut
Instructions:
1. Mix all cake ingredients.
2. Pour into a 13x9" greased pan.
3. Bake at 350°F for about 40-45 minutes.
4. Mix together frosting ingredients.
5. Let cake cool, then frost.
6. Note: Try adding some sweetened shredded coconut to frosting.
Title: Chocolate Dipped Kettle Chips (Rachael Ray)
Ingredients:
- 4 dark chocolate
- 1 pistachios
- 9 salt
- cayenne pepper
Instructions:
1. Line 2 cookie sheets with wax paper.
2. In a small bowl, break up chocolate, microwave chocolate and oil on high power,stirring every 30 seconds until smooth.
3. Set a rack over the cookie sheets lined with wax paper.
4. Working with one chip at a time, dip the chips into the hot chocolate and set on the rack.
5. Sprinkle chopped pistachios over one-third of chips.
6. Sprinkle coarse salt over one third.
7. Sprinkle cayenne pepper over one third.
8. Refrigerate for 30 minutes before serving.