lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Molten Cakes
Ingredients:
- 4 butter
- 1/2 red wine
- 1 pure vanilla extract
- 1 confectioners' sugar
- 1 eggs
- 2 flour
- 1 cinnamon
- 6 ground ginger
- 1/4 ground cloves
- 1/4
- 1/8
Instructions:
1. Preheat oven to 425°F Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.
2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Stir in eggs and yolk. Stir in flour, cinnamon, ginger and cloves. Pour batter evenly into prepared custard cups.
3. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.
4. TIP: The chocolate mixture can be prepared up to 1 day ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.
Title: Chocolate Sandwiches
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 water
- 1 1/4
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients except for icing in mixing bowl.
3. Beat for 2 minutes.
4. Spray pam on muffin top pans.
5. Add 1/4 to 1/3 of batter into each space.
6. Bake 10-12 minutes. DO NOT OVERCOOK.
7. Turn onto wax paper. Cool.
8. Put icing onto one cake and place the other on top making a sandwich.
9. Wrap individually in glad wrap.
Title: Mak's Best Cherry Pie
Ingredients:
- 2 red cherries
- 1 -2 sugar
- 1/2 cinnamon
- 2 1/2 all-purpose flour
- 1 unsalted butter
- 1 salt
- 1 sugar
- 6 -8
Instructions:
1. Preheat oven at 350.
2. Make pie crust.
3. Mix together pie filling.
4. Put pie crust in the oven and bake until brown WITHOUT the filling.
5. Pull out the the brown pe crust.
6. Apply the filling and put it in the oven.
Title: Trini Tropical Fruit Salad
Ingredients:
- 2 coconut milk
- 2 malt vinegar
- 1 dark rum
- 1 fresh lime juice
- 1/4 jalapeno chile
- 3 papaya
- 1 mango
- 1 banana
- 1 kiwi
- 1 cashews
- 1/2 fresh coconut
- 2 fresh cilantro
- 1/2
Instructions:
1. In a 3-quart stainless steel bowl, whisk together the coconut milk, malt vinegar, rum, lime juice, and jalapenos.
2. Continue to whisk the mixture while pouring in a slow, steady stream of the peanut oil.
3. Add the papaya, mango, banana, and kiwi to the dressing, and gently toss.
4. Portion 1 c.
5. of dressed fruits per serving, and garnish with the cashews, coconut, and cilantro.
6. Serve immediately.
7. The dressed tropical fruits may be stored covered in the refrigerator for 2-3 days.
8. Hold the cashews, coconut, and cilantro separately, and garnish just before serving.
9. Try this lively fruit salad as a light first course or as a dessert served with a scoop of tropical fruit sorbet and a splash of dark rum.
Title: Addictive Apple Cake With Rum Sauce
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 2 flour
- 1 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/2 nutmeg
- 1/2 cinnamon
- 3 golden delicious apples
- 1 sugar
- 1/4 butter
- 1/2 rum
- 2
Instructions:
1. Mix cake ingredients together. Bake in greased 9x13 pan at 325@ for 45 minutes.
2. For sauce- melt butter & sugar until creamy, add cream & rum, stir & pour over warm cake.
3. Serve warm.
Title: Pomegranate Dessert
Ingredients:
- 3 pomegranates
- 1 rose water
- 1 lemon juice
- 2 granulated sugar
Instructions:
1. The easiest way to remove the seeds is to halve the pomegranates and knock out the seeds of each half by hitting the back with a wooden spoon.
2. In a medium-size mixing bowl, combine pomegranate pulp, rose water, lemon juice, and sugar and chill for several hours.
3. Serve chilled in dessert dishes.
Title: Bubble Up Peach Cobbler
Ingredients:
- 1 flour
- 2 baking powder
- 1/8 salt
- 1 white sugar
- 1/2 milk
- 1 butter
- 1/3 cinnamon
- 1 brown sugar
- 3
Instructions:
1. Cream butter and 1/2 cup of the white sugar.
2. Combine flour, baking powder and salt and add to the creamed mixture then add the milk and mix well.
3. Pour batter into buttered 8x8 baking dish.
4. Top with peach slices, then pour all of the reserved peach juice over the peaches.
5. Top with the remaining sugars and cinnamon.
6. Bake for 45 minutes at 375 degrees.
Title: Paul's Christmas Fruit Balls
Ingredients:
- 30 marshmallows
- 2 red maraschino cherry
- 1/2 green maraschino cherry
- 1/2 sweetened condensed milk
- 1 walnuts
- 1/2
Instructions:
1. Mix together and chill overnight.
2. Shape chilled mixture into balls, one-inch in diameter and roll in coconut. Store in covered container in fridge.
3. You can also mix all ingredients togeher including the coconut and press into an 8x8-inch square pan. Cut into squares.
Title: Olliebollen Dutch Doughnuts
Ingredients:
- 1/2 milk
- 1/4 butter
- 1/4 sugar
- 1/4 water
- 2 1/4 flour
- 1/2 salt
- 1/2 cinnamon
- 1/2 lemon
- 2 eggs
- 1 apple
- 2/3 raisins
- 2/3 currants
- 2/3 sugar
- 1/2 cinnamon
- 1
Instructions:
1. In a small saucepan scald the milk remove from heat.
2. Add the butter and the 1/4 cup sugar.
3. Stir until butter is melted then set aside to cool.
4. In a large bowl of an electric mixer combine the yeast and water let stand for 5 minutes.
5. Mix in the cooled milk mixture.
6. Mix flour with salt the 1/2 teaspoon cinnamon and lemon peel.
7. Add half of the flour mixture to liquid mixture beating until well blended.
8. Add eggs one at a time beating well after each addition.
9. Stir in the apple, raisins and currents.
10. Cover bowl put in a warm place to rise until double in size about 1 1/4 hour.
11. Bring 2 inches of vegetable oil to a nice rolling simmer 1 tablespoon of dough at a time until golden brown.
12. "Do not stir down dough".
13. Use a 1 teaspoon of cinnamon in bowl to roll doughnuts in to coat a very light touch is recommended.
Title: Biscochitos De Alfòncigo ¡ Feliz Navidad! -- Tasty
Ingredients:
- 3 unbleached flour
- 1 1/2 baking powder
- 1 anise seed
- 1 ground cinnamon
- 1/2 salt
- 3/4 pistachios
- 1 butter
- 1/3 raw sugar
- 1/3 dark brown sugar
- 1 egg
- 1 orange zest
- 1 sugar
- 2
Instructions:
1. Note: I used my KitchenAid stand up mixer to prep the cookie dough.
2. In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside.
3. In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine.
4. Gradually add flour mixture; mixing well.
5. Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
6. Preheat oven to 350°F.
7. Roll dough out until 1/4-inch thick and cut into desired shapes (the website and pamphlet show a photo of the cookies with a snowflake shape and that is the shape we chose, too).
8. Place cookies on parchment-lined baking sheets. Decorate with colored sugars. (We tried a lovely shade of light turquoise-again as shown in the recipe pamphlet.).
9. Bake 9 to 11 minutes, until golden and crisp.
10. Cool cookies on pan 3 to 4 minutes.
11. Remove to wire rack to cool completely. Store in airtight container for up to 1 week.
Title: Buttermilk Carrot Cake With Glaze
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 2 cinnamon
- 1 baking soda
- 1/2 salt
- 3/4 buttermilk
- 3 eggs
- 1/2 vanilla
- 2 carrots
- 2 walnuts
- 1 sugar
- 2/3 butter
- 1/3 buttermilk
- 1/3 white corn syrup
- 2 baking soda
- 1/4 vanilla
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first five ingredients in medium bowl.
3. Stir together buttermilk, eggs, oil, and vanilla in large bowl.
4. Add dry ingredients and stir until well blended.
5. Mix in carrots and walnuts.
6. Pour batter into 9x13 glass oven proof baking dish. I also use 9 inch square cake pans with good luck.
7. Bake 45 minutes or until tester inserted in center comes out clean.
8. Cool then drizzle with hot buttermilk glaze.
9. Buttermilk Glaze Instructions:.
10. Combine first five ingredients in heavy medium sauce pan.
11. Bring to boil over medium heat, stirring frequently.
12. Boil until slightly thickened, about five minutes.
13. Remove from heat.
14. Stir in vanilla.
15. Pour over cake immediately.
16. Cool slightly before serving.
17. Makes 1 1/4 cups glaze.
Title: Easiest Best Torte Au Chocolate W Chocolate Buttercream Frosting
Ingredients:
- 6 sugar
- 1 vanilla
- 1 walnuts
- 1 1/2 pecans
- 1/4 butter
- 1/3 sugar
- 1 butter
- 6 chocolate chips
- 1/4 vanilla
- 1/2
- 2/3
- 1
Instructions:
1. In the bowl of a food processor, place the egg yolks, 1 cup sugar, vanilla, walnuts, wafer crumbs, melted butter and melted semisweet chocolate chips and blend until nuts are finely chopped.
2. In the large bowl of an electric mixer, beat whites until foamy. Continue beating, gradually adding the ¼ cup sugar, until whites are stiff and glossy.
3. Fold whites (SEE NOTE) into chocolate mixture, until blended. Pour batter into a 10 inch buttered springform pan, and bake in a 350°F oven for 40 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan. When cool, frost top with Chocolate Buttercream Frosting, allowing some of the frosting to dribble down the sides. Cut into wedges to serve. Serves 10.
4. FOR THE CHOCOLATE BUTTERCREAM FROSTING: Stir softened butter into melted chocolate chips until blended. Stir in the vanilla. Will frost 1 10 inch single layer.
5. NOTE: To facilitate folding whites into chocolate, follow this procedure. First place ¼ the whites into the chocolate mixture to lighten it a bit. Then on the lowest speed of an electric mixer, gradually beat the chocolate into the whites. It’s a bit unorthodox, but it works.
6. Easiest & Best! Coffee Cakes and Quick Breads.
Title: Chocolate Brownies
Ingredients:
- 1/4 unbleached flour
- 1 unbleached flour
- 1/4 cocoa powder
- 1/3 sugar
- 3/4 instant nonfat dry milk powder
- 1/4 baking soda
- 1 vanilla extract
- 1/4
- 3
- 1
Instructions:
1. Combine flour, oat bran, cocoa, sugar, milk powder and baking soda in a large bowl; mix well.
2. Stir in the chocolate syrup, egg whites, and vanilla extract.
3. Fold in nuts if desired.
4. Coat an 8"x8" pan with nonstick cooking spray.
5. Spread batter evenly in pan, and bake at 325 degrees for 23 minutes or just until edges are firm and center is almost set.
6. Cool to room temperature, cut into 16 2" squares and serve.
Title: Mango Mousse
Ingredients:
- 2 mangoes
- 1/4 lime juice
- 1/2 ground ginger
- 1 unflavored gelatin
- 3 sugar
- 1/2 reduced-fat sour cream
Instructions:
1. In a food processor, puree the mangoes with the lime juice and ginger.
2. In a small bowl, sprinkle the gelatin over 1/4 cup water.
3. Let stand for 5 minutes.
4. Meanwhile, in a small saucepan, combine the sugar and 1/4 cup water, and bring to a boil.
5. Stir the gelatin into the sugar mixture and cook, stirring for 1 minute.
6. Add the sugar-gelatin mixture to the mango puree and process until well combined.
7. Add the sour cream; process briefly.
8. Spoon into dessert bowls, cover and refrigerate for 2 hours.
9. Serves 4.
Title: Easy Lemon Souffle
Ingredients:
- 3 eggs
- 1 unflavored gelatin
- 1/2 sugar
- 1/8 salt
- 8 water
- 1 lemon
- 1/3 sugar
- 8 heavy whipping cream
Instructions:
1. Beat the egg yolks at medium speed in an electric mixer until thick and lemon colored.
2. Combine the yolks, gelatin, sugar, salt and water in a saucepan, stirring well.
3. Cook over medium heat, stirring constantly, until the mixture begins to boil.
4. Remove from heat; stir in the lemon rind and juice; cool.
5. Beat the egg whites (at room temperature) until foamy; gradually add 1/3 cup sugar, beating until stiff peaks form.
6. Fold the egg whites and whipped cream into yolk mixture.
7. Spoon into a 1-quart dish; cover and chill.
Title: Low Carb Cream Cheese & Lemon Macaroons
Ingredients:
- 1 unsweetened coconut
- 4 Splenda sugar substitute
- 1/2 vanilla
- 1/2 cream cheese
- 4 egg
- 1 lemon zest
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 F. .
2. Combine the coconut, syrup or Splenda, whipping cream and vanilla.
3. Let sit for one hour.
4. Stir in the cream cheese until blended, then the egg. Mix well.
5. Stir in the macadamia nuts and lemon rind.
6. Drop by level tablespoons, into macaroon shaped mounds, on a parchment lined cookie sheet, 2-inches apart.
7. Bake approximately 15 minutes, until tops are lightly speckled with brown.
8. Total carbohydrates (with macadamia nuts): 26.8 Per cookie: 1.34
9. Total carbohydrates (without macadamia nuts): 22.2 Per cookie: 1.11.
Title: S'mores Cupcakes from Women's World
Ingredients:
- 1 eggs
- 3 vanilla extract
- 1/3 butter
- 1/2 marshmallow cream
- 1 confectioners' sugar
- 1 marshmallow cream
- 1/2
- 2 3/4
- 1
Instructions:
1. Preheat oven to 350°F Line 18 muffin cups with cupcake liners. On Medium-low speed, beat cake mix, 1 1/3 cups water, eggs oil and vanilla until combined. On Medium-high speed, beat until fluffy, 2 minutes. Stir in chopped graham crackers. Divide batter among liners. Bake 15-18 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer to racks; cool completely.
2. On high speed, beat butter until fluffy. Beat in cocoa. Add 2 cups Fluff; on low speed, beat until combined. Gradually beat in sugar until smooth. Reserve.
3. Transfer remaining Fluff to Pastry bag Fitted with small round tip. Cup 2" slit into top of each cupcake; pipe Flff into cneters. Spread tops with reserved frosting. If desired for Garnish, spread fluff over plain graham crackers; top with chocolate bars.
Title: Pineapple Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 2 baking soda
- 2 ground cinnamon
- 1 salt
- 1 1/2 eggs
- 4 crushed pineapple
- 2 walnuts
- 1 cream cheese
- 1/2 butter
- 1 vanilla extract
- 1/2 confectioners' sugar
- 1 walnuts
- 3 3/4
Instructions:
1. In a mixing bowl, combine the dry ingredients.
2. Add the oil, eggs and baby food; mix on low speed until well blended.
3. Stir in pineapple and nuts.
4. Pour into two greased and floured 9-in. round baking pans.
5. Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
7. For frosting, in a mixing bowl, beat cream cheese and butter until smooth.
8. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency.
9. Spread between layers and over top and sides of cake.
10. Garnish with nuts if desired.
11. Store in the refrigerator.
Title: Old Fashioned Butter Cookies
Ingredients:
- 1 unsalted butter
- 1 powdered sugar
- 1 egg
- 1 1/2 vanilla
- 2 1/2 flour
- 1/2 salt
Instructions:
1. Combine butter, sugar, egg and vanilla in a large bowl with mixer on medium speed until smooth and fluffy, 4 minutes.
2. Stir together flour and salt in a small bowl.
3. Add to butter mixture and beat on low speed until combined.
4. To shape cookies: For cookie press, spoon dough into press.
5. Form desired shapes on ungreased cookie sheets.
6. For slice and bake cookies, refrigerate dough, wrapped, 45 minute.
7. Divide dough in half.
8. Shape each half on wax paper into 6" long logs; wrap.
9. Chill in refrigerator 1 hour or in freezer 30 minutes.
10. Slice cookies 1/8" thick; place on ungreased cookie sheets.
11. Bake at 400° for 7-9 minutes, depending on shape or until set and lightly browned around edges; tops should not brown.
12. Let stand on sheet 1 minute.
13. Transfer with metal spatula to wire rack to cool.
Title: White Mountain Cream Frosting
Ingredients:
- 1 granulated sugar
- 1/3 light corn syrup
- 1/4 water
- 1/4 salt
- 4 cream of tartar
- 1/8 vanilla extract
- 1/2
Instructions:
1. Combine sugar, corn syrup, water, and salt in a small saucepan; cover. Heat to boiling; uncover; boil gently, until mixture registers 242 degrees F on a candy thermometer, or until a small amount of the hot syrup falls, thread-like, from spoon.
2. While syrup cooks, beat egg whites with cream of tartar in a large bowl until stiff peaks form when beaters are removed. Pour hot syrup onto egg whites in a very thin stream, beating all the time at high speed, until frosting is stiff and glossy. Beat in the 1/2 teaspoon vanilla.
3. Pink Mountain Cream Frosting:
4. Follow basic recipe for White Mountain Cream Frosting, using 1/2 cup maraschino cherry liquid in place of water; add a few drops of red food coloring together with the 1/2 teaspoon vanilla to tint frosting a delicate pink. Add more red food coloring if you prefer a deeper shade.
Title: Mini Cheesecakes
Ingredients:
- 12 cream cheese
- 2 sugar
- 1/2 vanilla
- 1 eggs
- 2
Instructions:
1. Line muffin tin with foil liners.(med.foil cups).
2. Place a vanilla wafer in each liner. Mix cream cheese,vanilla and sugar together with an electric mixer on medium speed until well blended. Add eggs. Mix well then pour mixture over wafers filling 3/4 full. Bake 325' for 25 minutes. Remove from pan cool. Top with fruit,preserves,nuts or chocolate.
Title: Blackberry Pudding Cake
Ingredients:
- 1 sugar
- 1 flour
- 2 baking powder
- 1/4 salt
- 1/2 milk
- 1/2 vanilla
- 1 butter
- 1 blackberry
- 3/4 boiling water
Instructions:
1. Preheat oven to 375 degrees F.
2. Mix flour, 1/2 cup sugar, baking powder and salt in medium bowl.
3. Stir in milk, vanilla and melted butter.
4. Spread batter in greased 9 inch deep dish glass pie plate (or 10 x 6 baking dish).
5. Scatter blackberries over the batter and sprinkle with remaining 1/2 cup sugar.
6. Pour boiling water over berries, place dish in oven and bake for 25-30 minutes until top is golden brown.
7. Serve with ice cream or whipped cream, if desired.
8. I have also substituted Italian prune plums, peaches and raspberries for the blackberries- all are good!
Title: Passion Fruit Mousse With Macadamia Nut Toffee
Ingredients:
- 1 3/4 passion fruit puree
- 3/4 gelatin powder
- 2 heavy cream
- 3 sugar
- 1 1/4 sugar
- 1 1/2 water
- 1/2 honey
- 1/4 rum
- 1/4 unsalted butter
- 2
- 4
Instructions:
1. First prepare the mousse, as you will need to chill it for at least an hour before serving.
2. For the mousse:.
3. In a saucepan combine passionfruit puree, orange juice and gelatin.
4. Heat through until gelatin has been dissolved.
5. Remove from the heat and place in a bowl over and ice bath stirring constantly until the mixture starts to thicken.
6. While the mixture is cooling whip the heavy cream and sugar until stiff peaks form.
7. When the passionfruit has thickened add it to the whipped cream and mix throughly to combine.
8. Chill for at least an hour before serving.
9. For the mac nut toffee:.
10. In a heavy sauce pot combine all ingredients except the nuts.
11. Using a candy thermometer cook this mixture to 220 degrees.
12. Then add mac nuts and continue cooking until it reaches 300 degrees and immediately remove from the heat.
13. Pour on to a silpat lined half sheet pan. spread out evenly and allow to cool. When cool rough chop the toffee into small pieces.
14. The toffee can be stored in an airtight container for 4-5 days.
15. Before serving, lightly fold pieces of the macadamia toffee into the passionfruit mousse.
16. For an added touch, serve topped with whipped cream!
Title: The Best Christmas Sugar Cutout Cookies
Ingredients:
- 1 granulated sugar
- 1 egg
- 1 butter
- 1 vanilla
- 1 flour
- 2 1/2 baking powder
- 1 powdered sugar
Instructions:
1. Sift together flour and baking powder in separate bowl.
2. In second bowl, beat together sugar and egg until it becomes lemon-colored.
3. Add butter, orange juice and vanilla.
4. Mix until thoroughly incorporated.
5. Slowly begin adding flour mixture (about 1/2 cup at a time) and blend; continue until all flour is used.
6. Form into 2 flattened rectangles, wrap in plastic wrap, and chill for at least 1 hour.
7. When ready to roll, set oven to 400 deg F.
8. Cover baking sheets with parchment paper (can be reused from batch to batch).
9. Sprinkle powdered sugar onto rolling surface as you would flour.
10. Roll out one rectangle into desired thickness and cut out; place on baking sheet, making sure not to let cookies touch.
11. Re-form scraps and roll again (may have to add more powdered sugar for rolling); continue until all dough is used.
12. Once baking sheet is full, place into oven and set timer for 6 minutes.
13. Depending on cookie thickness, baking time can range from 6-10 minutes, so check at the 6-minute mark to determine whether you need to bake longer.
14. When light golden in color, remove cookies from baking sheet and place on cooling racks or flat surface covered with parchment.
15. Cool to room temperature and frost with favorite frosting.
16. If decorating, I recommend the following frosting (also appears in recipezaar under "Cutout Cookie Decorator Icing":.
17. 1 cup confectioners sugar.
18. 2 tsp milk.
19. 2 tsp light corn syrup.
20. 1/4 tsp vanilla.
21. food coloring.
Title: Cranberry Baklava
Ingredients:
- 1 phyllo pastry sheet
- 1 1/2 - 2 unsalted butter
- 4 walnuts
- 1 sugar
- 1 cinnamon
- 2 ground cloves
- 1/2 sugar
- 1 honey
- 1 water
- 2 frozen cranberry juice concentrate
- 1 fresh lemon juice
- 1 1/2 cinnamon stick
- 1
Instructions:
1. TO MAKE SYRUP:.
2. Combine all ingredients -- sugar, honey, water, cranberry juice, lemon juice, cinnamon, and orange peel -- in a saucepan. Bring to a boil and simmer for 15 minutes.
3. Remove from heat and cool completely.
4. BAKLAVA:
5. Preheat oven to 350 degrees.
6. In a bowl mix together nuts, sugar, and spices.
7. Butter a 14x9 inch pan.
8. Place sheets of phyllo in the pan, buttering each sheet evenly with butter.
9. Once you have 10 sheets in place, spread 1/3 of the nut mixture over the top sheet.
10. Place another 4 buttered sheets over the nut mixture, and sprinkle with another third of the mixture. Repeat with 4 buttered sheets and the final third of the nut mixture.
11. Spread remaining phyllo sheets on top, buttering each sheet.
12. Using a sharp knife, score the baklava into squares or diamonds.
13. Bake for 25 minutes, reduce heat to 300°F and continue to bake for an additional 30 minutes or until golden brown.
14. Remove from oven and pour cool syrup over the hot baklava. Allow the baklava to sit for a few hours before serving, in order to allow the syrup to fully absorb into the baklava.
Title: Almond Berry Cakes
Ingredients:
- 2 confectioners' sugar
- 2 all-purpose flour
- 2/3 unsalted butter
- 1/2 eggs
- 5 dark rum
- 2 fresh blueberries
- 2
Instructions:
1. Preheat the oven to 350°. Grease eight shallow 4 1/2 -inch ramekins or foil tart pans. Set them on 2 baking sheets.
2. In a bowl, sift the almond flour with the confectioners' sugar and all-purpose flour.
3. In a large bowl, beat the butter until creamy. On low speed, gradually beat in half of the dry ingredients.
4. Beat in 1 egg, then beat in one-fifth of the remaining dry ingredients; repeat until all the eggs and dry ingredients are incorporated.
5. Add the rum and beat at medium speed for 2 minutes. Spoon the batter into the prepared ramekins, spreading it evenly.
6. Sprinkle the berries on top.
7. Bake the cakes in the upper and lower thirds of the oven for about 30 minutes, or until golden and firm.
8. Let the cakes cool slightly. Unmold and serve warm or at room temperature.
Title: Lemon Pudding Cake
Ingredients:
- 1/4 butter
- 2/3 sugar
- 4 eggs
- 2 lemons, rind of
- 1/3 all-purpose flour
- 1 milk
- 1/2 lemon juice
- 1/16 salt
- icing sugar
Instructions:
1. Cream butter with all but 2 tbsp sugar.
2. Beat in egg yolks and lemon peel.
3. Stir in flour, just until mixed.
4. Add milk and lemon juice.
5. Stir well.
6. In another bowl, beat egg whites with salt until soft peaks form.
7. Gradually beat in remaining 2 tbsp sugar.
8. Beat until stiff peaks form.
9. Fold egg whites gently into lemon mixture.
10. Spoon batter into buttered 8 inch baking dish.
11. Place baking dish in a larger pan of very hot water (to come halfway up the sides of the baking dish).
12. Bake in preheated 350F (180C) degree oven for 40-45 minutes or until puffed and browned on top.
13. Cover with aluminum foil half way through baking time if cake is browning too quickly.
14. To serve, cut into squares and dust with icing sugar.
15. Serve warm or cold.