lumicero/recipes-ing2inst huggingface dataset:
Title: Mrs. Scott's Chocolate Vinegar Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1/3 baking soda
- 2 salt
- 1 white distilled vinegar
- 2 canola oil
- 1/2 water
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350* F.
2. Place all ingredients into a bowl and mix well. Pour into an ungreased 13x9 inch pan.
3. Bake at 350 for 40 minutes or until done. Cool completely; frost as desired.
Title: Smartie Cookies
Ingredients:
- 1 margarine
- 1 brown sugar
- 1/2 white sugar
- 2 eggs
- 2 vanilla extract
- 1 salt
- 1 baking soda
- 2 1/4 flour
- 1 1/2 coconut
- 1/2
Instructions:
1. Blend margerine and sugars and beat in eggs and vanilla.
2. Add rest of ingredients, blending well.
3. Stir in half of the candies.
4. Drop by teaspoon on ungreased cookie sheet.
5. Decorate tops with m and m's.
6. Bake at 375 for 10 minutes.
Title: Chocolate Layer Delight
Ingredients:
- 8 cream cheese
- 16 Cool Whip Free
- 12 Cool Whip Free
- 3 sugar-free instant chocolate pudding mix
Instructions:
1. Beat cream cheese until creamy with mixer. Mix in 1 container Cool Whip with mixer until well mixed. Fold in crushed cookies. Place this layer in bottom of bowl. Next top with pudding, then top with remaining Cool Whip and garnish with reserved cookie crumbs.
2. Place in refrigerator 1 hour prior to serving.
Title: Creamy Vanilla Frosting/Icing
Ingredients:
- 12 butter
- 2 vanilla
- 3 1/2 powdered sugar
- 4
Instructions:
1. Cream butter in a standing mixer for about 5 minutes or until fluffy.
2. Keeping the mixer on, add the vanilla.
3. Add the powdered sugar, a little at a time until fully incorporated. With about half of the sugar in, add 2 tbls. of whipping cream.
4. Pour in the rest of the powdered sugar and then the remaining 2 tbls. of whipping cream. Continue mixing until you get a nice, fluffy, creamy consistency.
5. Add any other flavorings or color and store in the refrigerator until it's ready to be spread. Can be made ahead of time. Double recipe for two 9 inch cakes.
Title: Rock Star Worthy Rum Balls
Ingredients:
- 2 1/2 powdered sugar
- 1 salt
- 1 Bourbon
- 1 1/2
- 1
- 1/2
- 2 1/2
Instructions:
1. Mix thoroughly and form into small balls.
2. Roll in powdered sugar and verious coatings and wrap in wax paper.
3. The rum balls can be rolled in a variety of coatings, i.e sliced almonds, chocolate sprinkles, or coconut.
Title: Healthier Oatmeal Cookies, Lower Cal and Fat
Ingredients:
- 3 nonfat yogurt
- 1/2 brown sugar
- 1 honey
- 1 vanilla extract
- 1/2 cinnamon
- 1 egg
- 1/4 whole wheat flour
- 1/4 white flour
- 1/4 salt
- 1/4 baking soda
- 1 - 1 1/2 rolled oats
Instructions:
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or spray with nonstick spray.
2. With a hand mixer, mix together yogurt, brown sugar, honey, vanilla, cinnamon and egg.
3. In a separate bowl, mix together all dry ingredients.
4. Add dry to wet and mix until combined.
5. At this step you can add raisins or chocolate chips or nuts or anything you've chosen (I personally like them plain, but thats just me).
6. Drop by teaspoonful onto cookie sheet and bake for 8-10 minutes.
Title: Low-Fat Crème Brulee With Raspberries
Ingredients:
- 1 vanilla beans
- 2 pure vanilla extract
- 1 skim milk
- 4 egg substitute
- 1/4 granulated sugar
- 1/2 granulated sugar
- raspberries
Instructions:
1. Preheat oven to 325°. Cut vanilla bean in half lengthwise and take knife and scrape out all of the seed. Set aside. In a bowl, combine the milk, vanilla bean seeds (or extract), egg substitute and granulated sugar. Beat well. Pour the mixture through a sieve and strain well.
2. Divide the raspberries evenly among six 4-ounce broiler-safe ramekins or custard dishes. Pour the custard mixture over the berries. Place the dishes in a 13-by-9 inch pan. Carefully pour boiling water into the pan until halfway up the sides of the dishes. Place in the oven and bake 40–45 minutes, until the custard centers are set but soft in the middle. Remove from the oven and allow the custard to cool. Place in the refrigerator and chill well, or even better, overnight.
3. Preheat the oven broiler to high. Sprinkle sugar evenly over tops of custards. Place the cups on a baking sheet and broil 1 to 2 minutes until the sugar caramelizes (melts and browns slightly). You may have to move the custards around to get even caramelization. Refrigerate about 15 minutes to set.
4. per serving: 132 calories, 1.7 grams fat.
Title: Acai Berry No-Bake Cheesecake
Ingredients:
- 1/4 graham cracker crumbs
- 1 light cream cheese
- 2 lemon, zest of
- 1 baking powder
- 1/2 pomegranate
- 0.5
- 1
- 1/2
Instructions:
1. Preheat oven to 375° F (190° C). Mix melted margarine sticks and graham crumbs well with your fingers. Place on a non-stick baking sheet and bake for 5 to 8 minutes or until nicely browned.
2. In a mixer, add cream cheese, lemon juice, lemon zest and condensed milk. Blend until smooth and fluffy. Add the acai powder and mix well. Remove mixture from bowl and into piping bag with a plastic spatula.
3. In the bottom of a glass or mason jar, add a couple tablespoons of the cookie mixture. Pipe the cream cheese mixture on top, about 1.5 inches (4 cm). Add a sprinkle of pomegranate seeds, a pinch of cookie crumbs and another bit of the cream cheese mixture. Garnish with pomegranate seeds and cocoa nibs. Repeat until all 12 glasses are filled. Refrigerate covered for 30 minutes or overnight, then serve.
Title: Banana Cream Eclairs
Ingredients:
- 1 water
- 1/2 butter
- 1/4 sugar
- 1/2 salt
- 1 flour
- 4 eggs
- 2 1/2 heavy whipping cream
- 3 sugar
- 1 vanilla
- 1/2 firm bananas
- 3 confectioners' sugar
- 1/2 butter
- 2 vanilla
- 2 boiling water
- 1
- 1 1/2
- 1/2
Instructions:
1. In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
2. Add eggs, one at a time, beating well after each addition. Continue beating until dough is smooth and shiny.
3. Insert a 3/4" round tip into a pastry bag; add dough. Pipe 3" strips about 3 inches apart on a greased baking sheet. Bake at 400 degrees for 25-30 minutes or until golden brown.
4. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside Cool puffs.
5. In a large mixing bowl, beat cream until it begins to thicken. Add sugar, vanilla and almond extracts. Beat until stiff peaks form. In another bowl, mash bananas and fold into the whipped cream. Spoon into eclairs and replace tops.
6. In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make into a thin glaze. Spread glaze over eclairs and sprinkle with chopped almonds. Serve immediately.
Title: This N' That Cookies
Ingredients:
- 1 margarine
- 1 sugar
- 1 flour
- 3 brown sugar
- 1 egg
- 1 vanilla
- 2 salt
- 1 baking soda
- 1 cream of tartar
- 1 coconut
- 1 oatmeal
- 1 raisins
- 1 chocolate chips
- 1
Instructions:
1. Mix margarine, oil, sugars and egg together.
2. Add vanilla, mix well.
3. Add dry ingredients, mix well and refrigerate overnight. (This is very important!).
4. Drop by spoonfuls onto ungreased cookie sheet.
5. Bake at 350 degrees for 10 minutes.
Title: Passover Cookies
Ingredients:
- 2 eggs
- 1/2 potato starch
- 2 lemon juice
- 1 white sugar
- 3/4 sugar
- 1 cinnamon
- 3/4
- 1/4
- 1
Instructions:
1. Mix 1/4 sugar and 1 tsp cinnamon and 1/4 cup of the ground almonds together and set aside to roll your cookie balls in before baking.
2. In a bowl beat eggs, and oil.
3. Add potato starch and lemon juice mix well.
4. Add sugar, cake meal, blend well.
5. Fold in 1/2 cup ground almonds.
6. Roll dough into 1 inch bals.
7. Roll into the cin/sugar/nut mixture to coat each one well.
8. Place on baking sheet lightly greased.
9. Can slightly flatted if desired.
10. Bake preheated oven 350 degrees F, for 10- 12 minutes.
11. Golden brown in colour.
12. Remove to wire rack immediately to cool.
Title: Grilled-To-Perfection Peaches
Ingredients:
- 1/4 honey
- 2 Cool Whip Free
- 4
- 1/2
Instructions:
1. Preheat grill to medium-high heat.
2. Mix dressing and honey in medium bowl.
3. Add peaches; toss to coat.
4. Grill peaches 6 to 8 minute or until softened, turning occasionally and brushing with the dressing mixture.
5. Place 2 peach halves in each of 4 dessert dishes; top each with 2 tablespoons of the whipped topping.
6. Garnish with fresh mint leaves, if desired.
Title: Belgian Chocolate Lace Wafers
Ingredients:
- 1/2 flour
- 1/2 dark corn syrup
- 1/4 light brown sugar
- 1/4 butter
- 1/4
- 2
Instructions:
1. Stir together flour and nuts. In a 1-quart saucepan, stir together next 3 ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in flour mixture until well blended.
2. Drop by slightly rounded teaspoonfuls in oval shape 3" apart onto foil-lined cookie sheet. Spread evenly with rubber spatula to 1/2" by 1 1/2" oval.
3. Bake at 350°F 4-5 minutes or until golden brown. Cool completely on foil on rack. Peel foil from cookies.
4. Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2 minutes or until soft.
5. Roll into cylinder shape starting on long side. Cool on rack.
6. Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat it as-is.
7. May be stored in tightly covered container up to 1 week.
Title: Peach Amaretto Bread Pudding
Ingredients:
- 1 half-and-half
- 1 unsalted butter
- 1 eggs
- 3 sugar
- 1 1/2 unsalted butter
- 2 powdered sugar
- 3 egg
- 1 Amaretto
- 1/2
- 1
- 1/4
Instructions:
1. Bread Pudding:
2. Combine the bread and the half-and-half in a large bowl. Cover and chill for 1 hour.
3. Grease a 13 x 9 x 2 inch baking dish with 1 tbsp butter; set aside.
4. Combine the eggs, sugar, and almond extract; stir well. Add the egg mixture to the chilled bread mixture, stirring gently. Gently fold in peaches and almonds.
5. Pour into the prepared dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let stand 15 minutes before serving. Serve with amaretto sauce.
6. Amaretto Sauce:
7. Combine the butter and sugar in a small saucepan; cook, stirring constantly, until the butter melts and the sugar dissolves.
8. Gradually stir about 1/4 of the hot mixture into the egg; add to the remaining hot mixture, stirring constantly.
9. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, and stir in the amaretto. Let it cool to room temperature, stirring occasionally.
Title: Tasty Easy Baked Churros
Ingredients:
- 1 water
- 2 brown sugar
- 1/3 butter
- 1 salt
- 1 flour
- 1 vanilla
- 2 eggs
- 1/2 butter
- 1/3
Instructions:
1. Preheat oven to 350°F/180°C.
2. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
3. Turn off the heat and stir in the flour.
4. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
5. Transfer mixture to a piping bag with a 5 point, or star, tip.
6. Pipe out thick 3-inch strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
7. Bake for 10 minutes, then broil until golden brown.
8. Dredge each churro in melted butter, then cinnamon sugar. Serve with melted chocolate if desired.
Title: sweet cake
Ingredients:
- 2 vanilla pudding mix
- 2 pineapple
- 1
Instructions:
1. first put crackers on the bottom of glass pan.
2. and then as you go layer it.
3. take the pudding add milk to it and then put in the fridge let sit.
4. then get the whipping cream ready for the pudding.
5. and then mix together then when mixed pore on top.
6. of the crackers then when that is done put more crackers on top and then do it again.
Title: Bananas Foster
Ingredients:
- 4 bananas
- 1/4 unsalted butter
- 1 light brown sugar
- 1/2 cinnamon
- 1/4 golden rum
- 1/4 white rum
- 4 vanilla ice cream
Instructions:
1. Peel bananas cut in half, slice each half lengthwise into quarters.
2. In a large skillet, melt butter over medium heat.
3. Add sugar, cinnamon, and banana liqueur and cook, stirring frequently, for 2 minutes or until bubbly Add bananas turning once, for 2 minutes, or until slightly softened and browned Remove skillet from heat.
4. In a small saucepan heat rum over low heat.
5. Carefully light the rum using a long fireplace match, pour flaming rum over bananas and sauce Allow sauce to flame until it dies out, swirling the pan gently to prolong the flaming Scoop the ice cream into bowls and spoon the bananas and warm sauce on top.
Title: Dampfnudel (Dumpling Cake Soaked in Caramel)
Ingredients:
- 2 active dry yeast
- 1 3/4 milk
- 6 all-purpose flour
- 2 unsalted butter
- 2 sugar
- 1/4 sherry wine
- 1 salt
- 1 vanilla
- 1 sugar
- 2 warm water
- 1/2 unsalted butter
- 1 maple syrup
- 1/2 heavy cream
- 1/2 vanilla
- 1 unsalted butter
- 2 flour
- 2 milk
- 1 heavy cream
- 1/2 sugar
- 1 brandy
- rum
- vanilla
Instructions:
1. In a bowl dissolve the yeast in 1/4 cup of the warm milk. Add it to 2 cups of the flour and mix. Let rise, covered, for 1 hour.
2. After an hour, melt 1 and 3/4 cups of the butter in a saucepan and add to the flour mixture with the remaining 4 cups of flour, the remaining cup of the milk, egg yolks, sugar, sherry, salt, and vanilla.
3. Beat well with a spoon or an electric mixer and let rise again, covered, in the mixing bowl for another hour. The dough will be very soft. You can also refrigerate the dough for several hours and let it return to room temperature before continuing.
4. Flour a board and roll the dough out 1 inch thick; cut circles with a small biscuit ring or cookie cutter, 2 inches in diameter.
5. Melt the remaining 1/4 cup butter in Dutch oven. Arrange one layer of the biscuit rounds on the bottom, touching, then make two more until you have used up all the dough. Allow to rise 45 minutes, covered, or until the dough has reached the top of the Dutch oven.
6. Meanwhile, make the caramel sauce. In a saucepan mix 2 cups of the sugar with 1/4 cup of the water. Very gradually add the remaining water. Boil until smooth. Add the butter, syrup, cream, and vanilla. Continue boiling until thick. Set aside.
7. To make the vanilla sauce, melt the butter in a small saucepan and add the flour, stirring constantly until the mixture bubbles. Then gradually add 1 cup of the milk or cream, stirring until thick. Add the sugar, brandy or rum, and vanilla. Set aside.
8. After dumplings have risen for 45 minutes, bake, covered, on the bottom rack of a preheated 400-degree oven 45 minutes or until golden. Remove from the oven and keep warm.
9. Ten minutes before serving, reheat the caramel sauce and pour over the cake. When the sauce has seeped through the dough, flip onto a serving plate. Cut in slices as you would a cake.
10. Serve with the vanilla sauce or vanilla ice cream.
Title: Currant Cookies
Ingredients:
- 2 eggs
- 1 milk
- 4 1/2 flour
- 4 1/2 baking powder
- 1 salt
- 1/4 nutmeg
- 1 sugar
- 1 margarine
- 1 dried currant
Instructions:
1. Preheat oven to 400 degrees fahrenheit.
2. Beat egg and milk together set aside.
3. Sift flour, baking powder, salt, nutmeg and sugar together.
4. Cut in margarine until the mixture is crumbly; add the egg/milk mixture.
5. Mix in currants.
6. Roll dough on floured surface to about a 1/2 inch thick.
7. Cut with round cookie cutter.
8. Place cookies on an ungreased baking pan.
9. Bake for approximately 12 minutes or until the tops are golden brown.
10. After removing cookies from the oven, while they are still hot, sprinkle tops with sugar to taste.
Title: Almost Cake Mix Vanilla Cupcakes!
Ingredients:
- 3/4 butter
- 1/4 Crisco shortening
- 2 sugar
- 4 eggs
- 3 pure vanilla extract
- 1/8 salt
- 1/4 cake flour
- 2 3/4 all-purpose flour
- 1 baking powder
- 1 half-and-half cream
- full-fat milk
Instructions:
1. Set oven to 375 degrees (will reduce oven temperature just before baking cupcakes).
2. Line 24 muffin pans with paper cupcake liners.
3. In an electric mixer, cream butter and shortening until fluffy.
4. Add in the eggs(one at a time) and the extracts and beat about 3-4 minutes on high speed (the mixture will seem to be a bit lumpy but will even out when you add in the sugar).
5. Add in the sugar; beat well (another 3 minutes) until sugar is COMPLETELY combined.
6. In a bowl, sift together flour, salt and baking powder.
7. Blend into the creamed ingredients, along with the warm milk until smooth (about 3 minutes).
8. Fill the prepared pans about two-thirds full.
9. IMMEDIATELY, reduce oven temperature to 350 degrees.
10. Place the cupcakes in oven, and bake for about 20-24 minutes, or until the cupcakes test done.
Title: Classic Flan
Ingredients:
- 1 sugar
- 1/4 water
- 2 eggs
- 4 vanilla extract
- 1 salt
- 1
Instructions:
1. Preheat oven to 350°F Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
2. Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
3. Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.
Title: Quesadilla Salvadoreña (Salvadoran Sweet Cheese Poundcake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 queso fresco
- 4 parmesan cheese
- 1 eggs
- 1 butter
- 2 sesame seeds
Instructions:
1. Preheat oven to 350°F Sift the flour and baking powder together into a bowl.
2. Add the cheese, sugar, eggs and milk to a large bowl and beat until smooth. Stir in the melted butter.
3. Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth batter is formed.
4. Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter.
5. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Set on racks and allow to come to room temperature before slicing and serving.
6. NOTE: Try using different types of cheese for your quesadilla: grated cheddar, Monterey Jack, even grated feta cheese.
7. Many Salvadoran cooks substitute rice flour for the regular wheat flour.
8. Instead of milk, use crema agria, or sour cream thinned with a little half and half.
9. Bake in round cake pans or in muffin tins if you like.
Title: Easy Buche De Noel
Ingredients:
- 1 walnuts
- 1/4 all-purpose flour
- 1/4 eggs
- 5 salt
- 1/2 cream of tartar
- 1/4 granulated sugar
- 2/3 vanilla extract
- 1/2 flour
- 5 milk
- 1 shortening
- 1/2 butter
- 1/2 vanilla extract
- 1 salt
- 1 butter
- 1/2 boiling water
- 1/4 corn syrup
- 2 powdered sugar
- 2
- 1 1/2
- 1
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Line the bottom of a 10" x 15" x 1" jelly roll pan with waxed paper. Butter the waxed paper.
3. Grind walnuts in food processor. Put into a bowl. Add flour and cocoa, stir to combine. Set aside.
4. Beat egg whites, salt and cream of tartar to soft peaks. Gradually add 1/3 cup sugar.
5. In another bowl, beat egg yolks (no need to wash beaters), remaining sugar and vanilla until thick.
6. Pour yolk mixture over whites, fold gently together.
7. Gradually fold in walnut mixture. Scrape into prepared pan. Gently spread to fill pan. Bake 20 minutes, or until top springs back when pressed gently.
8. Sprinkle a tea towel thickly with powdered sugar. Invert cake onto the towel, peel off the waxed paper. If edges of cake are crusty, trim them off, so it will roll easily. From a long side, roll up cake loosely in towel. (You want the cake to be long when it's rolled). Allow it to cool completely. Unroll, spread with filling. Roll it up again, transfer to serving platter and pour glaze over roll.
9. To prepare filling:.
10. Combine flour and milk in a small saucepan. Stirring constantly, bring to a boil. Cook and stir until thick. Remove from heat and cool to room temperature.
11. In a mixing bowl, cream shortening, butter, sugar, salt and vanilla until sugar dissolves, about 5 minutes. Scrape down the bowl frequently. Add the flour and milk mixture. Beat until fluffy. Stir in candied cherries.
12. To prepare glaze:.
13. Stir together cocoa, melted butter and boiling water until cocoa dissolves. Stir in corn syrup and powdered sugar.
Title: Norwegian Apple Pie Torte
Ingredients:
- 3/4 sugar
- 1/2 flour
- 1 salt
- 1 baking powder
- 1 egg
- 1/2 vanilla
- 1 apple
- walnuts
Instructions:
1. Combine sugar, flour, salt and baking powder. Stir well.
2. Beat egg and vanilla.
3. Stir egg, vanilla, apples and walnuts into flour mixture.
4. Spoon into 8 inch or 9 inch greased pie pan.
5. Bake 30 minutes at 350°.
6. When cool serve with ice cream or whipped topping.
Title: Cherry Ala Chocolate Chip Cake
Ingredients:
- 1 flour
- 3/4 sugar
- 1/2 sour cream
- 1/4 butter
- 1/4 water
- 1/2 baking soda
- 1/2 baking powder
- 1 vanilla
- 1 egg
- 1/2 cherry pie filling
- 1
Instructions:
1. Preheat oven 350 degrees.
2. Cream sugar,butter, and vanilla together in a large bowl.
3. Then add the rest of the ingredients in bowl,except for the chocolate chips and pie filling.
4. Mix until blended.
5. Stir in chocolate chips with a large spoon.
6. Pour batter into a greased and floured 8 inch round pan.
7. Bake 35-40 or until done.
8. Let cool for 15 minutes.
9. Place on cake plate.
10. Let cool completely.
11. Spread pie filling over top of cake.
12. To give an extra visual effect.
13. Melt a little bit of chocolate.
14. Drizzle over the top of cake.
Title: Yoghurt Mousse With Strawberry Sauce
Ingredients:
- 2 1/2 gelatin
- 3 water
- 1 1/2 low-fat yogurt
- 3/4 sugar
- 3 1/2 lemon juice
- 1 strawberry
- 1 sugar
- 2 -3 lemon juice
- 1
Instructions:
1. NOTE: Cooking time does not include chilling time after preparation, which takes several hours.
2. Soak gelatin in water according to package direction.
3. Mix lemon juice with yoghurt and 2 1/2 T sugar.
4. Heat gelatin on low until liquid, remove from heat and add about 1/4 cup yoghurt mix, stir well.
5. Add to rest of yoghurt, stirring constantly, until smooth. Taste for desired sweetness.
6. Put in the fridge for about 20 minutes, until the gelatin has partly set (2 inch along the rim).
7. Remove from the fridge and stir with a whisk until smooth.
8. Whip cream with 1 T sugar until stiff. Put on yoghurt and fold in carefully with a rubber spatula.
9. Put into individual serving dishes or one large bowl, cover and put in the fridge for several hours or overnight.
10. Serve with strawberries blended with preserve and lemon juice in the mixer and passed through a sieve to remove the seeds.
Title: Cocoa Cookies With Cocoa Glaze
Ingredients:
- 5 all-purpose flour
- 1 baking powder
- 1 salt
- 1 unsalted butter
- 1 3/4 light brown sugar
- 3 eggs
- 1 boiling water
- 1/3 milk
- 1 cinnamon
- 1 butter
- 5 milk
- 1/4 boiling water
- 1 vanilla
- 6 powdered sugar
- 1
Instructions:
1. Preheat oven to 375°F.
2. Sift dry ingredients together and set aside.
3. Cream butter and sugar together.
4. Add enough boiling water to cocoa to make a paste.
5. Beat into butter mixture.
6. Stir in milk, cinnamon and vanilla.
7. Add flour mixture and stir to make a stiff dough.
8. Roll out and cut out cookies.
9. Place 2" apart on greased cookie sheet.
10. Bake at 375° until lightly browned, about 10-15 minutes.
11. Cool completely.
12. For the glaze, combine butter and milk in top of double boiler and heat just until butter melts.
13. Add enough boiling water to cocoa to make a paste.
14. Stir cocoa mixture into butter mixture.
15. Add vanilla, then powdered sugar.
16. If glaze is too thick, add a little more milk.
17. Frost cookies when cool.