lumicero/recipes-ing2inst huggingface dataset:
Title: Holiday Buttons
Ingredients:
- 1/2 butter
- 1 1/4 granulated sugar
- 1/3 light brown sugar
- 1/3 egg
- 1 all-purpose flour
- 1/2 salt
- 2 baking powder
- 1/4
- 1/8
Instructions:
1. Beat butter, 1/2 cup chocolate hazelnut spread, granulated sugar and brown sugar in large bowl with electric mixer at medium speed until well blended. Add egg and almond extract; beat until well blended.
2. Combine flour, salt and baking powder; gradually add to butter mixture, beating after each addition. Divide dough into four pieces; shape each piece into 7-inch log. Wrap inplastic wrap; refrigerate 2 to 3 hours or until firm.
3. Preheat oven to 325°F Lightly grease cookie sheets or line with parchment paper. Cut dough into Va-inch-thick slices; place 1 inch apart on prepared cookie sheets. Poke 4 holes in slices with toothpick or straw.
4. Bake 12 to 14 minutes or until cookies are set. Cool on cookie sheets 1 minute; remove to wire racks to cool completely.
5. Spread 1 teaspoon chocolate-hazelnut spread on flat sides of half of cookies; top with remaining cookies. Roll sides of sandwich cookies in decors.
Title: Sour Cream Fudge Cake
Ingredients:
- 2 cake flour
- 1 1/2 sugar
- 1 baking soda
- 1 salt
- 1/3 shortening
- 1 sour cream
- 3 eggs
- 2 vanilla extract
- 1
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Grease and flour bottom of 13x9 pan.
3. Sift together flour, sugar, baking soda and salt.
4. Add shortening, and sour cream and beat 2 minutes.
5. Add chocolate, eggs, vanilla and hot coffee and beat 2 minutes longer.
6. Turn batter into prepared pan and bake about 25 minutes or until toothpick inserted in center comes out clean.
7. Cool on wire rack and frost as desired.
8. To serve, cut into squares.
Title: Maine Blueberry Compote
Ingredients:
- 2/3 cottage cheese
- 1/4 fresh blueberries
- 2 dark amber maple syrup
Instructions:
1. Mix blueberries into the cottage cheese and drizzle the maple syrup on the top.
2. Serve in an ice cream dish.
3. Best when using small low bush berries that are slightly tart.
Title: PEACH AND GINGER COBBLER
Ingredients:
- 2 pears
- 1/2 sugar
- 1 fresh ginger
- 1/4 butter
- 1/4 sugar
- 3/4 flour
- 2 baking powder
- 1 cinnamon
- 1/4 salt
- 3/4 milk
- 1 egg
Instructions:
1. Slice pears and mix with sugar and ginger. Set aside.
2. Mix dry ingredients together.
3. Beat milk and egg together.
4. Mix dry ingredients and milk mixture together and set aside.
5. Preheat oven to 325'F while ingredients rest.
6. Place butter into 4 liter glass pan and place in the oven until butter is melted.
7. Remove from oven and gently pour batter into pan. DO NOT MIX with butter.
8. Spoon pears over batter.
9. Bake at 325'F for 1 hour.
Title: Very Berry Trifle (And They'd Never Guess It was Fat Free!)
Ingredients:
- 1 pudding
- 1 strawberries
- 8 blueberries
- 1 blackberry
- 1/2
Instructions:
1. Ready a deep clear glass bowl (trifle dish if you have one!).
2. Cut cake into chunks, approx 1 1/2" cubes (no need for perfection though!).
3. Layer 1/2 the cake chunks on bottom half of bowl, spreading out as much as possible.
4. Sprinkle 1/2 the strawberries, blueberries and blackberries (set aside one of each berry as garnish if you'd like) over the cake layer. Strategically place a few against the glass for prettier presentation.
5. Pour 1/2 pudding over previous layers, trying to cover or 'seal in' the cake and berries.
6. Repeat steps 3-5.
7. For top layer, spread whipped topping over previous layers.
8. Garnish with remaining berries.
9. Cover and refrigerate overnight.
Title: Chocolate Fondue
Ingredients:
- 400 dark chocolate
- 2 Grand Marnier
- 1 marshmallows
Instructions:
1. Gently melt together over a medium heat the chocolate, cream and Grand Marnier.
2. (or use double boiler) Transfer to a fondue set and enjoy with the'dippers'.
Title: Blueberry Cobbler
Ingredients:
- 1 flour
- 1/2 sugar substitute
- 1 baking powder
- 1/4 salt
- 1/4 cinnamon
- 1/4 nutmeg
- 1/2 egg substitute
- 2 nonfat milk
- 2 blueberries
- 2 blackberries
- 2 water
- 3/4
- 1
Instructions:
1. Combine flour, ¾ cup sugar substitute, baking powder, salt, cinnamon, and nutmeg.
2. Combine eggs, milk, and oil. Stir into dry ingredients until moistened. Spread batter evenly into bottom of slow cooker.
3. In saucepan, combine berries, water, orange peel, and ¾ cup sugar. Bring to boil. Remove from heat and pour over batter.
4. Cover and cook on HIGH for 2-3 hours until toothpick inserted into batter come out clean.
5. Let cobbler rest for 30 minutes before serving with whipped topping.
Title: Brownie Macaroons
Ingredients:
- 1 water
- 2 egg
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment paper.
2. In a large bowl, combine brownie mix and coconut; mix well. Add water, oil and egg; stir until moistened. Shape dough into 1-1/2 inch balls. Place 3 inches apart on greased cookie sheet; flatten slightly.
3. Bake in preheated oven for 12 to 15 mintes or until edges are set. Centers will be soft.) remove from ocokie sheets.
Title: Dad's Easy Cherry Cobbler
Ingredients:
- 0.5 cherry pie filling
- 1 butter
- 1/4 milk
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Empty pie filling into an 8x8 or 9x9 pan.
3. Evenly sprinkle the cake mix over the pie filling. Don't worry about clumps.
4. Drizzle the melted butter over the cake mix.
5. Drizzle the milk over the cake mix.
6. Put the pan in the oven and let it bake for 35 to 40 minutes until golden brown and bubbling on top.
7. Let rest on the stovetop for about 10 minutes and then serve warm with a scoop of vanilla ice cream.
Title: Black Forest Cake
Ingredients:
- 8 cherries
- 1 kirsch
- 2 Cointreau liqueur
- 1 cornstarch
- 2/3 cherry juice
- 6 eggs
- 1 granulated sugar
- 1 vanilla extract
- 1/2 all-purpose flour
- 1/2 sweet butter
- 2/3 margarine
- 1/3 granulated sugar
- 1/2 water
- 3 kirsch
- 3 Cointreau liqueur
- 1/2 heavy cream
- confectioners' sugar
Instructions:
1. GARNISH:
2. Using a vegetable parer, scrape across chocolate to make curls; refrigerate until needed. Loosely grate remainder of chocolate bar and refrigerate until ready to garnish.
3. GLAZED CHERRIES:
4. Combine cherries with kirsch; let stand 1 hour. In small saucepan, mix cornstarch with cherry juice. Bring to a boil, stirring constantly; simmer 5 minutes until thickened. Let cool; add cherries and stir well to mix.
5. CAKE:
6. Prepare three 8-inch-diameter layer-cake pans by greasing and flouring.
7. Preheat oven to 350°F.
8. In large bowl of electric mixer, beat eggs at high speed until light. Add 1 cup granulated sugar gradually, beating well after each addition. Beat 10 minutes or until very thick. Add vanilla.
9. Sift sifted flour with cocoa; fold into egg mixture in fourths, using a wire whisk or rubber spatula. Fold in butter, in fourths, until just combined. Gently turn into prepared pans. Bake 15 minutes or until surface springs back when pressed with finger.
10. Place pans on wire rack and cool 5 minutes; remove from pans and cool completely.
11. SYRUP:
12. In a small saucepan, stir granulated sugar and ½ cup water over medium heat to dissolve sugar. Bring to boil and boil 5 minutes. Cool, and stir in kirsch.
13. ASSEMBLE CAKE:
14. Using a skewer, make several holes in each cake layer; drizzle syrup over layers.
15. Beat heavy cream with confectioners’ sugar until stiff.
16. Invert one cake layer onto serving plate; spread with glazed cherries; top with 1 cup whipped cream. Top with second layer and 1 cup cream.
17. Add top cake layer; spread side and top of cake with whipped cream, decorating with 12 whipped-cream rosettes around top edge. Refrigerate cake.
18. Just before serving, arrange chocolate curls on top of cake and sprinkle side of cake with grated chocolate.
Title: Ultimate Chocolate Truffle Cookies
Ingredients:
- 4 butter
- 2 sugar
- 1/3 eggs
- 1 vanilla extract
- 3 flour
- 1 1/2 baking powder
- 1/2 salt
- 2 powdered sugar
- 1/4
Instructions:
1. In a large saucepan over low heat, melt the unsweetened chocolate, 1 cup of the chocolate chips, vanilla, and butter together; stirring, until smooth.
2. Remove pan from heat; cool for 10 minutes.
3. In a large bowl, beat the eggs and sugar together for 2 minutes with an electric mixer on medium speed.
4. Beat in the vanilla and chocolate mixture.
5. Combine the flour, cocoa powder, baking powder, and salt; add to the chocolate mixture just until combined.
6. Stir in the remaining chocolate chips.
7. Cover dough and chill for at least 3 hours.
8. Remove about 1 cup of the dough from the refrigerator; with lightly floured hands, roll into 1" balls.
9. Place 2" apart on ungreased or parchment paper-lined cookie sheets.
10. Bake in a preheated 350*F.
11. oven for 10-12 minutes, or until lightly puffed and set.
12. Cool for 3-4 minutes on the cookie sheets before removing to a wire rack; cool completely.
13. Dust with powdered sugar.
Title: Vanilla Slice
Ingredients:
- 2 premade puff pastry
- 1 caster sugar
- 3/4 cornflour
- 1/2 milk
- 1 butter
- 60 vanilla essence
- 2 icing sugar
- 2 butter
- 2 passion fruit pulp
- 1 water
- 2
Instructions:
1. Line a 23cm square slab pan with foil, bring foil up to overlap sides of pan.
2. Place pastry sheets on lightly greased oven trays.
3. Bake in a hot oven about 6 minutes, or until well browned.
4. Cool.
5. Gently flatten pastry with hand.
6. Fit 1 pastry sheet in prepared pan.
7. Combine sugar, cornflour and custard powder in pan.
8. Gradually stir in milk. Stir until smooth.
9. Add butter and stir over heat until mixture boils and thickens.
10. Simmer, stirring, about 3 minutes or until very thick and smooth.
11. Remove from heat and stir in yolks and essence.
12. Pour hot custard over pastry in pan.
13. Top with remaining sheet of pastry, flat side up.
14. Press down slightly.
15. Cool.
16. Spread pastry with passionfruit icing.
17. Cut when set.
18. FOR THE ICING:
19. Sift icing sugar into small heat-proof bowl.
20. Stir in butter, passionfruit juice and enough water to make a stiff paste.
21. Stir icing over hot water until spreadable.
22. Recipe can be made a day ahead.
23. Store covered in refrigerator.
24. Do not freeze or microwave.
Title: Bread Pudding
Ingredients:
- 2 milk
- 1 eggs
- 2 sugar
- 2 salt
- 9 real vanilla
- 1/2 unsalted butter
- 1
- 2
- 1/4
Instructions:
1. Mix bread and milk together.
2. Add the 2 eggs and the 2 egg yolks with 5 tbsp of sugar and salt.
3. Add to the milk mixture will be the vanilla and butter.
4. Mix well and pour into a slightly greased 1 1/2 quart casserole.
5. Bake in a pie pan of water at 350° oven for 45 minutes.
6. For the Meringue topping: Beat the egg whites until stiff and add the 4 tbsp of sugar to it.
7. Pour in slowly
8. Top the already baked pudding with it--making swirly peaks for decorations.
9. Bake again at 300° until a golden brown.
Title: Seven Cup Salad
Ingredients:
- 1 coconut
- 1 cottage cheese
- 1 sour cream
- 1 walnuts
- 1 pecans
- 1 crushed pineapple
- 1 miniature marshmallow
Instructions:
1. Combine all ingredients.
2. Put in refrigerator.
3. Salad improves after it sets a day or two.
Title: South African Peanut Pudding
Ingredients:
- 3 extra-large eggs
- 1 peanut butter
- 2 flour
- 1 baking powder
- 1 salt
- 1/2 milk
- 4 vanilla
- 2 unsalted peanuts
- 2
Instructions:
1. Preheat oven to 350deg F/180 deg Celsius.
2. Grease an oven dish which can handle 6 cups liquid.
3. Whisk egg yolks until light and pale.
4. Add the superfine sugar tablespoon by tablespoon, whisking well after each addition.
5. Add peanut butter and whisk inches.
6. Sift the dry ingredients together, and add to the egg mixture alternately with the milk.
7. Add vanilla and chopped peanuts and whisk inches.
8. With very clean beaters, whisk the egg whites until very stiff, and fold into the mixture. (Using a whisk helps. Zee).
9. Pour into the prepared oven dish.
10. Place the dish in an oven pan and fill the with boiling water from a kettle until it comes about halfway up sides of pudding dish.
11. Bake about 55 minutes or until golden brown and set.
12. Serve warm, with thin custard.
Title: Mom's Gingerbread With Lemon Sauce
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 2 1/2 whole wheat flour
- 1 1/2 baking soda
- 1 cinnamon
- 1 1/2 ground ginger
- 1/2 clove
- 1/2 salt
- 1 molasses
- 1 boiling water
- 1 fresh ginger
- 1/2 vanilla extract
- 1/4 butter
- 1 powdered sugar
- 1 egg
- 1 lemon rind
- 1 1/2 lemon juice
Instructions:
1. Preheat oven to 350°F. Prepare 8” or 9” square pan with Pan Release or non-stick spray. Line bottom of pan with parchment if you will wish to turn out cake onto a serving plate.
2. Sift together all dry ingredients; set aside.
3. Combine hot water, molasses, fresh ginger, and vanilla, in 2 cup measuring pitcher; set aside.
4. Cream butter and sugar in large mixer bowl. Add egg, beat well.
5. Alternately add dry ingredients and molasses mixture to creamed mixture; stir until smooth. Pour batter into prepared pan.
6. Bake at 350°F. for 45 to 50 minutes, until the center tests clean with a toothpick and springs back to a light touch, and the cake is just starting to pull away from the edges of the pan. Cool 5 minutes before removing from pan.
7. Cool before serving; serve with lemon sauce or lemon curd.
8. LEMON SAUCE:
9. Cream sugar and butter together in top of a double boiler. Stir in egg. Place over simmering water. Whisk until smooth and glossy. Remove from heat; whisk in lemon rind and juice. Serve warm over Gingerbread.
Title: 'nothing Goes to Waist' Chocolate Cake
Ingredients:
- 40 dried prunes
- 40 dried dates
- 1 egg
- 2 cocoa powder
- 2 vanilla essence
- 2 golden syrup
- 300 artificial sweetener
- 1 self raising flour
- 1 skim milk
- 7 cocoa powder
- 100 cornflour
- 3 vanilla essence
- 4 artificial sweetener
- 3
- 2
Instructions:
1. Place the dates and prunes in a sauce pan with a couple of teaspoons of water or apple juice and heat until liquid is gone and fruit is softened.
2. Beat fruit until pureed and place in mixing bowl.
3. One at a time add the eggs, vanilla essence, condensed milk, golden syrup, sweetener and chocolate powders. Mix well.
4. Finally fold in the flour and put the mixture into a greased cake tin (use low calorie cooking spray, if preferred.).
5. Bake at 180 degrees for 30 minutes until risen and a fork comes out clean.
6. Icing (double and add more corn/cocoa powder, if desired):.
7. To make the icing place all of the ingredients (minus the sweetener) in a non stick saucepan and mix well before gently heating until the mixture is just boiling & thickened well.
8. Add granulated sweetener to taste.
Title: Chocolate Clusters
Ingredients:
- 200 sultanas
- 5
- 1/3
Instructions:
1. Mix all ingredients amd spoon teaspoonfuls into trays lined with non-stick baking paper.
2. Allow to set.
Title: Egg-less, Milk-less, Butter-less Cake
Ingredients:
- 1 raisins
- 1 water
- 1 1/2 brown sugar
- 1 cinnamon
- 1 clove
- 1 baking soda
- 1 flour
- 2 baking powder
- 1
Instructions:
1. Boil raisins, water, brown sugar, lard, cinnamon and cloves for 3 minutes.
2. Let stand and cool.
3. Add baking soda dissolved in a little water.
4. Mix in the flour and baking powder.
5. Pour into greased and floured cake pan.
6. Bake at 350 degrees for about 40 minutes or until cake tests done.
Title: Strawberry Shortcake
Ingredients:
- 1 sweetened condensed milk
- 1 cold water
- 1 cheesecake flavor instant pudding and pie filling
- 3 1/2 vanilla
- 1/2 Cool Whip
- 2 frozen sliced strawberries
- 3 fresh strawberries
Instructions:
1. Cut cake into 1/4-inch slices. Arrange half of the slices on bottom of a 9-by-13-inch pan or baking dish.
2. In mixer bowl, combine sweetened condensed milk and water; mix well. Add pudding mix and beat until well blended. Chill 5 minutes. Stir in extract. Fold in whipped cream.
3. Pour half the cream mixture over cake slices; arrange the berry slices on top. Repeat layering cake then pudding mixture. Can top with additional whip cream.
4. Chill 4 hours or until set.
Title: Protein Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 artificial sweetener
- 1/2 brown sugar
- 1 peanut butter
- 1 egg
- 1 1/4 all-purpose flour
- 1 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4
Instructions:
1. Mix thoroughly first 5 ingredients.
2. Blend in protein powder, flour, soda, baking powder and salt.
3. Heat oven to 375.
4. shape dough into 1 inch balls. place 3 inches apart on cookie sheet.
5. with fork dipped in flour, flatten in a criss-cross pattrn to flatten to 2 inches.
6. bake 10-12 minutes until set but not hard.
Title: Graham Cracker Fruitcake
Ingredients:
- 1 dates
- 1 walnuts
- 2 pecans
- 1 1/2 raisins
- 1 flaked coconut
- 1 flour
- 2 baking powder
- 1 salt
- 1 cinnamon
- 1 clove
- 1 graham crackers
- 1/4 butter
- 2 1/2 light brown sugar
- 1 1/4 eggs
- 1 1/2
- 6
- 1/2
Instructions:
1. In a very large bowl combine the first seven ingredients with 1/2 cup flour.
2. Mix the remaining flour with the next five ingredients.
3. Stir in the graham cracker crumbs.
4. In a large mixing bowl beat butter and sugar till creamy.
5. Gradually add egg yolks and beat till thick and fluffy.
6. Add the graham crumb mixture and blend well.
7. Stir into fruit mixture with orange juice.
8. In separate bowl, beat egg whites till stiff but not dry; fold into graham cracker mixture.
9. Turn into a well-greased 10" tube pan and bake in 325 degree oven for 1 1/4-1 1/2 hours.
10. Cool in pan for 30 minutes then take out and put on rack to cool completely.
Title: Hawaiian Pineapple Stuffing
Ingredients:
- 3/4 butter
- 1 margarine
- 8 white sugar
- 1/2 eggs
- 2 vanilla
- 15 crushed pineapple
- 1 brown sugar
Instructions:
1. Preheat oven to 350.
2. Cream butter and white sugar in a large bowl.
3. Beat in eggs and vanilla.
4. Stir in crushed pineapple.
5. Fold in bread cubes, taking care to make sure that all pieces are covered with the pineapple mixture.
6. Pour stuffing mixture into a greased 9x13 glass baking dish.
7. Sprinkle brown sugar over the top (use more or less to taste).
8. Bake, uncovered, for 45-55 minutes until the center is firm and springs back when touched and the brown sugar is nice and crunchy.
9. If the brown sugar starts burning before the center is set, cover it with tinfoil and continue baking.
Title: Pflaumenkuchen (German Plum Cake)
Ingredients:
- 3 Italian plums
- 2 flour
- 1/2 sugar
- 1 baking powder
- 1 salt
- 1/4 butter
- 1 egg
- 1 milk
- 2 -3 sugar
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Quarter each plum so that all four quarters remain clinging together by their skin, forming a row.
3. In a bowl, mix the flour, sugar, baking powder, salt, and butter together by cutting the butter in with a fork.
4. In a measuring cup, combine the beaten egg and almond extract, then add enough milk to make 3/8 of a cup (aka 3 oz) total. (It may seem strange that there isn't an exact amount of milk to add, but I promise this method works. You'll likely use under 2 oz of milk, considering that a large egg is usually around 1.5 oz or so.).
5. Add this to the dry ingredients and mix them together with your hands, forming a dough.
6. If the dough is too sticky, add a touch more flour.
7. Spread the dough thinly over a 13x9 inch jelly roll pan and cover it with overlapping rows of plums. (It may seem like the dough will never stretch to fit the entire pan, but be patient! Use the heel of your hand to gently spread the dough out evenly to each corner of the pan, the crust is supposed to be on the thinner side anyway.).
8. Bake the tart for 1 hour and let it cool slightly before sprinkling with sugar for extra sweetness (or skip the sugar if you like it sweet-tart like I do).
9. The plums will change color from green to a deep magenta as they bake, and will ooze lots of sticky purple juice that stains the crust beneath. Be careful not to overbake, this crust should be on the softer side.
Title: Rich Caramel Dumplings
Ingredients:
- 3 boiling water
- 2 brown sugar
- 2 butter
- 1/2 sugar
- 1 1/2 flour
- 1 baking powder
- 2 butter
- 1/2 milk
Instructions:
1. Boil the syrup ingredients in a saucepan for 10 minutes.
2. Blend the dry ingredients together.
3. Cut the butter into the dry ingredients until grainy[I just pinch everything until it all feels about the same size grains].
4. Add the milk and stir lightly until mixed.
5. Pour the syrup into a medium baking dish (9"x9") and drop soup spoonfuls of the dumpling mixture into the syrup.
6. Bake at 350°F for 30 minutes.
7. When it is done, flip the dumplings over so the crispy side will soak up more of the yummy stuff.
Title: Super Moist Spelt Flour Carrot Cake
Ingredients:
- 1 canola oil
- 3 eggs
- 1 raw sugar
- 1 1/2 baking soda
- 1/8 allspice
- 1 carrots
- 2 walnuts
- 1
Instructions:
1. Whisk oil eggs and 3/4 cup of raw sugar in a large bowl.
2. Stir in sifted combined dry ingredients carrot and nuts.
3. Spoon batter into a greased lined tin (i use a loaf tin).
4. Sprinkle with remaining raw sugar.
5. Bake in preheated oven at 170°C for 40-45 minutes or until cooked.
6. Cool for 5 minutes in the pan before removing.
Title: Cassata Trifle
Ingredients:
- 18 sponge cake fingers
- 3 marsala
- 125 ricotta cheese
- 1 mascarpone
- 100 dark chocolate
- 50 icing sugar
- 100
- 15
Instructions:
1. Place the sponge fingers on a plate and drizzle over half the Marsala or orange juice and use to line the sides of a 500g loaf tin.
2. Place the ricotta, mascarpone, grated chocolate, remaining Marsala or orange juice, icing sugar and mixed peel in a bowl and mix well.
3. Spoon the marcarpone mixture into the loaf tin and smooth the top.
4. Chill for 1-2 hours or overnight.
5. To serve, turn out onto a serving plate and dredge with cocoa.
Title: Turbinado Crusted Berries
Ingredients:
- 8 strawberries
- 1 turbinado sugar
- 1/2 sour cream
- 2 heavy cream
- 2 salt
- 1/2 lemon juice
- 1
Instructions:
1. Directions for Turbinado Crusted Strawberries:
2. Line a half sheet pan with parchment paper. Place egg white in a small bowl.
3. Place Turbinado sugar in another bowl. Using a pastry brush, lightly paint each strawberry with the egg white (carefully so you don't bruise the fruit).
4. Roll each strawberry in the sugar, coating evenly.
5. Place coated strawberries on the prepared sheet pan; reserve.
6. Directions for Sour Cream and Goat Cheese Fondue:
7. Place sour cream and goat cheese in blender, reserve.
8. Place port in non-reactive saucepan over medium heat; cook to reduce by 90% - stand back, as the alcohol will ignite before it burns off.
9. Add the heavy cram and continue to cook until reduce by 60%.
10. Add the hot cream and port to the blender and immediately pulse until everything is homogenized.
11. Season with salt and lemon juice.
12. Transfer to main Marie, reserve, keeping warm. Yield: 2 cups
13. To serve:
14. Place some of the warm fondue in the center of each slightly warmed dinner plate; place two crusted strawberries on the fondue, side by side.
Title: Sugar Free Snickerdoodles
Ingredients:
- 1 butter
- 1 1/2 Splenda granular
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- cinnamon
- Splenda granular
Instructions:
1. Preheat over to 400.
2. Mix together butter and sugar until smooth, then add the eggs, cream of tarter and baking soda. Mix in flour, until well mixed. Roll balls into 1 inch diameter and roll in the cinnamon mixture.
3. Place on ungreased cookie sheets and bake 8-10 minutes ( I found 8 mins goes well with my oven) Cookies are done when they just barely turn brown.
4. Enjoy the recipe!
Title: Holiday Rum Balls
Ingredients:
- 3 1/2 coconut
- 1/2 powdered sugar
- 1/2 cocoa powder
- 1 light rum
- 1/4 dark rum
- 1/3 light corn syrup
- 1/3 powdered sugar
Instructions:
1. Combine first seven ingredients and stir until completely blended.
2. After blending ingredients, form mixture into balls and place on a wire rack; let them rest 30- 40 minutes.
3. Then, roll each ball in powdered sugar.
4. Store in a tightly closed container in the refrigerator.
5. *NOTE*These taste better if you make them several days before serving.