lumicero/recipes-ing2inst huggingface dataset:
Title: Passion Fruit Souffle
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 2 passion fruit puree
- 3 passion fruit nectar
- 2/3 cornstarch
- 1/2
Instructions:
1. Position rack in lower 1/3 of oven and preheat to 425 degrees.
2. Butter a 4-inch souffle dish, then dust with 1 tbl sugar.
3. Refrigerate.
4. Whisk together the egg yolks with 3 tbl of sugar until mixture is pale yellow.
5. Whisk egg whites until foamy in a nonreactive bowl, add 1 tbl sugar and continue whisking until the whites hold soft peaks.
6. Add 2 tbl sugar and beat until whites are glossy and stiff.
7. Whisk 2 tbl of passion fruit puree into the egg yolk mixture, then fold in 1/4 of the egg whites.
8. Carefully fold in the remaining egg whites until just incorporated (do not overmix) Pour into chilled soufle dish and smooth top with a spatula, Run the tip of your thumb around the inner edge of the dish to make a rim.
9. Bake until browned on top.
10. about 12 minutes.
11. Meanwhile mix together the remaining passionfruit puree and 1 tbl sugar in a saucepan over medium heat until sugar dissolves, about 3 minutes.
12. dissolve cornstarch in 1 tsp water, then whisk into sauce and cook until slightly thickened.
13. When souffle is cooked, divide between 2 plates and spoon sauce around each serving.
Title: Cran-Apple-Pear Sauce
Ingredients:
- 2 whole berry cranberry sauce
- 2 pears
- 1
Instructions:
1. Open cans and dump each into a large bowl. Mix well, and chill. Yum!
2. Alternate idea: Using uncooked double pie crusts, spoon some into an unbaked pie crust that you've put into a pie pan, cover with the other pie crust and bake until the crust is browned. I have not done this yet, but anticipate it to be very good, I'm sure!
3. Also, the serving size is approximate. This is a VERY big bowl full, so depending on a person's portion preference, it would go farther than the 12-15, which is a conservative estimate.
Title: Soldier's Kiss Cookies
Ingredients:
- 1 butter
- 8 sugar
- 5 flour
- 6 powdered sugar
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Cut butter and sugar into flour as you would for a pie crust.
3. Add egg yolks and mix.
4. Form into walnut sized balls and chill overnight.
5. Flatten each one with the bottom of a glass on a lightly floured surface.
6. Make an indentation in the center of each cookie with your thumb and fill with a small amount of jam.
7. Place on an ungreased pan and bake for 15 minutes.
8. Sprinkle with powdered sugar.
Title: Fresh Pineapple Pie
Ingredients:
- 2 fresh pineapple
- 2/3 - 1 granulated sugar
- 1/3 flour
- 3 eggs
- 1 lemon juice
- 1/8 salt
- 1 butter
- 2
Instructions:
1. Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
2. Combine sugar, flour and salt, stir in eggs.
3. Add lemon juice and pineapple, mixing well.
4. Spoon filling into crust. Top with remaining crust.
5. Cut slits in top crust.
6. Bake at 450* for 10 min.
7. Reduce temprature to 350*
8. Bake for 35 min longer.
Title: Easy Bake Oven Quick Cake
Ingredients:
- 2 water
- 1
Instructions:
1. Preheat Easy Bake Oven 15 minutes
2. Mix cake mix and water (use only enough to make a cake batter consistency). Place in greased toy cake pan.
3. Bake for 10 minutes.
4. Makes 1 serving.
Title: Peanut Butter Crunch Cake
Ingredients:
- 1 chunky peanut butter
- 1 light brown sugar
- 1/2 water
- 1 eggs
- 3 butter
- 1/2 peanuts
- 3/4
- 1/2 - 1
Instructions:
1. Blend on low speed, (about 30 seconds) cake mix, peanut butter and brown sugar until crumbly.
2. Reserve 1/2 cup peanut butter mixture; set aside.
3. To remaining peanut butter mixture add water, butter and eggs.
4. Mix at low speed until moistened; beat 2 minutes on medium speed.
5. Fold 1/4 cup peanut butter chips and 1/4 cup chocolate chips into batter.
6. Pour into a greased and floured 9 X 13 inch baking pan.
7. In a small bowl, combine reserved 1/2 cup peanut butter mixture, remaining chocolate chips and peanuts.
8. Sprinkle evenly over batter.
9. Bake at 350 degrees for 40-45 minutes.
10. Immediately sprinkle remaining peanut butter chips.
11. Gently press into top of cake.
12. Cool completely in pan on wire rack.
Title: Chocolate Hot Milk Sponge
Ingredients:
- 1 1/4 flour
- 1/2 salt
- 1 baking powder
- 2 eggs
- 5 sugar
- 1 1/4 olive oil
- 2 vanilla
- 1 dark chocolate
- 1 milk
- 1/2 butter
- 4 heavy whipping cream
- 2 powdered sugar
- 4 vanilla
- 4
- 2
Instructions:
1. Sift flour, cocoa, salt and baking powder. Set aside.
2. Beat eggs and sugar until thick and creamy. Add oil and vanilla.
3. Beat 5 minutes.
4. Add melted chocolate.
5. Place milk and butter in saucepan and stir until butter has melted and mixture comes to a boil. Remove at once.
6. Add milk mixture alternately to the egg mixture with sifted dry ingredients. (I do not let it cool before alternately adding with the dry ingredients.).
7. Pour into 2- 9 inch round greased and floured (or use cocoa) pans and bake at 350* for 10-15 minutes.(do not overbake, layers are thin).
8. Cool, fill and frost as desired.
9. Filling instructions:
10. Beat all ingredients until spreading consistency (I beat quite stiff). Decorate with white chocolate shavings.
11. Note: There is enough whipped frosting to generously fill in between the layers.
Title: Caramelicious Brownies
Ingredients:
- 1 water
- 1/4 eggs
- 1/2 milk
- 2 pecans
- 20 walnuts
- 3
- 1/2
Instructions:
1. Heat oven to 350*.
2. Grease bottom of a 13x9 pan.
3. In a large mixing bowl combine first 4 ingredients.
4. Beat 50 strokes with a wooden spoon.
5. Be sure the mixture is well combined.
6. Spread into the greased pan.
7. Bake for 30 minutes or until test done.
8. While brownies are baking melt caramels and milk in a small pan over low heat.
9. Stir this occasionally until the mixture is smooth.
10. Keep the caramel mixture warm.
11. As soon as you take the brownies out of the oven sprinkle with the chocolate chips and pecans or whatever nut you are using.
12. Drizzle the warm caramel mixture over the top.
13. Cool 1 hour or until brownies are completely cooled.
14. Then cut them into bars.
Title: Macadamia-Coconut Meltaways
Ingredients:
- 1 powdered sugar
- 1 sweetened flaked coconut
- 1 unsalted butter
- 1 vanilla
- 2 1/2 salt
- 1/4 all-purpose flour
- 2
Instructions:
1. Pulse macadamias and 1/4 C sugar in the food processor until the nuts are chopped fine.
2. Add coconut; continue to pulse until all ingredients are finely ground.
3. Mix softened butter, vanilla and salt in a large bowl on medium speed until creamy. Add the nut mixture and remaining 3/4 C sugar and mix.
4. Add flour and mix until a soft dough forms.
5. Refrigerate dough for one hour.
6. Heat oven to 325 F
7. With lightly floured hands, shape dough into balls (about the size of a teaspoon).
8. Place 1" apart on a baking sheet.
9. Bake 16 minutes or until the tops of the cookies are dry and set and the bottoms light brown.
10. Cool completely.
11. Dust tops of cookies with powdered sugar.
12. Serve.
Title: SILK & SATIN CHOCOLATE PIE
Ingredients:
- 1 1/2 dark chocolate
- 1 1/2 granulated sugar
- 3/4 unsalted butter
- 6 pure vanilla extract
- 1 eggs
- 3 chocolate
- 1 raspberries
- 1/2
- 1/4
- 8
Instructions:
1. Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler), stirring occasionally until melted.
2. Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside.
3. When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter.
4. Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.
Title: Chocolate Lava Muffins
Ingredients:
- 8 bittersweet chocolate
- 1/2 butter
- 1/2 vanilla
- 1/2 sugar
- 3 all-purpose flour
- 1/4 salt
- 4 eggs
Instructions:
1. Melt chocolate and butter together in a large bowl over a saucepan of simmering water.
2. Stir in the vanilla.
3. In a separate bowl, combine the sugar, flour, and salt.
4. Sift dry ingredients into the chocolate mixture and blend with an electric mixer.
5. Add eggs, one at a time, fully incorporating each egg before adding the next.
6. Beat on high until batter is creamy and begins to lighten in color (approximately 4 minutes.).
7. Chill batter.
8. Preheat oven to 375?.
9. Coat 6 muffin tins with butter or nonstick cooking spray.
10. Spoon batter into the muffin tins, using 1/3 to 1/2 cup batter for each muffin.
11. Bake for 12-13 minutes. Outside should be cake-like and centers should be gooey.
Title: Extra-Chocolaty Black Bottom Cupcakes
Ingredients:
- 1 cream cheese
- 1 egg
- 1/3 white sugar
- 1/8 salt
- 1/2 vanilla extract
- 1/2 lemon juice
- 1 all-purpose flour
- 1 1/2 white sugar
- 1 baking soda
- 1/3 salt
- 1 milk
- 1/2 distilled white vinegar
- 1/2 vanilla extract
- 1/2
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F Lightly butter muffin tins and set aside.
2. Beat together the cream cheese, egg, sugar, salt, vanilla and lemon juice. Stir in chocolate chips and set aside.
3. In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
4. Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
5. Bake for 20 to 25 minutes.
Title: Baked Cannoli Pie
Ingredients:
- 15 part-skim ricotta cheese
- 1/2 Creme de Cacao
- 2 eggs
- 2 sugar
- 3 salt
- 1/8
- 1
Instructions:
1. Combine the first 6 ingredients in a blender, cover and beat until smooth.
2. Pour into the pie shell and bake in a pre heated 300 degree oven for 1 hour.
3. Cool at room temperature, then Chill.
4. Garnish when serving with Whipped cream and cherries.
Title: Pumpkin Yogurt Pudding
Ingredients:
- 2 vanilla yogurt
- 1 pumpkin puree
- 1 pumpkin pie spice
- ground cinnamon
Instructions:
1. Combine yogurt, pumpkin, and pumpkin pie spice in a bowl; mix well.
2. Spoon into dessert dishes.
3. Refrigerate for 10 minutes or until ready to serve. Garnish with whipped cream and cinnamon.
Title: Janie's Carrot Cake
Ingredients:
- 2 flour
- 2 cinnamon
- 1 baking powder
- 1/4 salt
- 2/3 butter
- 1 sugar
- 3 eggs
- 2/3 milk
- 2 carrots
- 1/2 walnuts
- 1/2 butter
- 3 -4 cream cheese
- 1 vanilla
- 2 -3 powdered sugar
- 1/4 walnuts
- 3 brown sugar
Instructions:
1. Beat 2/3 cup butter with sugar thoroughly. Add eggs, one at at time until fluffy. Combine flour, salt cinnamon and baking powder in small bowl.
2. Add the dry ingredients alternately with the milk to the creamed mixture.
3. Stir in the carrotts & 1/2 cup nuts by hand.
4. Spread evenly in greased 9 " round cake pan.
5. Bake at 350 40 - 45 minutes or until inserted toothpick comes clean.
6. Cool in pan on rack for 15 minutes.
7. Remove from pan and cool on rack completely.
8. Combine the remaining butter, cream cheese, vanilla & powdered sugar for frosting.
9. Frost the cooled layer.
10. Combine the ground nuts with the brown sugar.
11. Sprinkle over frosting.
12. Keep chilled.
Title: Warm Caramel Pears for 2
Ingredients:
- 1 vanilla ice cream
- 1/4 cinnamon
- 1/4
Instructions:
1. Heat pears (with syrup) in small saucepan. Drain.
2. Spoon pears into serving dishes.
3. Top with scoops of ice cream.
4. Stir cinnamon into caramel topping; pour on each serving.
Title: Chocolate Dippity Donuts (Paula Deen)
Ingredients:
- 1 butter
- 1 powdered sugar
- 1/2 evaporated milk
- 1/2 vanilla extract
- 3 chocolate chips
- 1 1/2 coconut
- 1 1/4 pecans
Instructions:
1. Preheat oil in a deep-fryer to about 360 to 375 degrees F.
2. Remove biscuits from the can. Poke a hole in each one with your thumb. Form them into doughnuts. Drop them into hot grease and brown them on both sides until they were done about 2 minutes on each side. Don't forget to flip often.
3. For the sauce:
4. Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla, remove the pan from the heat.
5. Dip cooked doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Add topping/toppings of your choice.
6. Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.
Title: The Easiest Cobbler Ever
Ingredients:
- 1 flour
- 1 sugar
- 1 milk
- 1 blueberries
- apple
Instructions:
1. Note: 1- 41/2 X 81/2 glass casserole dish, approximately size of a loaf pan. For bigger cobblers just double or triple ingredients.
2. Cut up and/or wash fruit.
3. Fill a glass casserole dish half the way up with the fruit of your choice.
4. Mix flour and sugar together.
5. Pour dry ingredients over fruit.
6. Pour milk over dry ingredients.
7. Bake at 350F for 20 minutes, or longer for bigger cobblers.
Title: Cappuccino Mousse
Ingredients:
- 200 espresso coffee
- 1/4 eggs
- 3 caster sugar
- 1/3 cocoa powder
- 300
Instructions:
1. Make strong brewed espresso with a coffee machine, plunger or percolater.
2. Set aside 1/4 cup to cool.
3. Place chocolate and cooled coffee into a heat proof bowl over a pan of simmering water.
4. Stir until melted and smooth.
5. Remove from heat.
6. Separate eggs.
7. Place 2 eggwhites into one bowl and 1 eggwhite into another bowl.
8. Stir the 3 eggyolks into the chocolate mixture.
9. Using a clean electric beater, beat the 2 eggwhites to soft peaks.
10. Add 2 tablespoons of the sugar.
11. Continue beating until mixture is thick and glossy.
12. Fold half of the whipped cream into the chocolate mixture.
13. Gently fold in the whipped eggwhite mixture ubtil just combined.
14. Spoon mousse into 6 x 1 cup glasses.
15. Cover and refridgerate for 2 hours.
16. Beat the remaining eggwhite to soft peaks.
17. Add the remaining sugar, a little at a time, until mixture is thick and glossy.
18. Fold eggwhite mixture into remaining whipped cream.
19. Spoon over mousses.
20. Dust with cocoa powder (you want it to look like a cappuccino) and serve.
Title: Microwave Serimuka Kueh Recipe-Reduced Sugar/Fat
Ingredients:
- 1 glutinous rice
- 1 water
- 3 light coconut milk
- 1/4 salt
- 6 cornflour
- 6 plain flour
- 2 eggs
- 1 sugar
- 1/2
Instructions:
1. Soak glutinous rice for 5-10 minutes.
2. Drain glutinous rice of water.
3. Add 1 cup of coconut milk and 2 cup of water to the rice.
4. Microwave rice for 5 mins on high.
5. While rice is in microwave: mix cornflour, flour, egg, sugar and 2 cups of coconut milk together.
6. Add colouring to the mix.
7. Check rice after microwave is done, if required add more water, microwave for an additional 5 mins on high.
8. Put the rice on a tray of desired size and shape and press it down until firm.
9. Pour the green mixture over the rice.
10. Microwave for 4 mins on high, then for an additional 40 mins on medium-low heat.
11. Let cool and cut into desired size.
Title: Microwaved Caramel Apples
Ingredients:
- 5 -6 tart apples
- 1 cinnamon sticks
- 5 -6 peanuts
- 1/2
Instructions:
1. Wash apples, and allow to completely dry and come to room temperature.
2. Place buttered wax paper or release foil on a cookie sheet.
3. Push sticks into the top of the apples.
4. Have toppings in a small bowl nearby.
5. Place caramels into a microwave safe or heat safe deep bowl and microwave for two minutes on high.
6. Stir caramels if you are able. Be careful as the bowl will be really hot.
7. Continue heating caramels on high in 1-minute intervals, always stirring, until mixture becomes very smooth and fluid.
8. Quickly dip a couple of apples, swirling them to coat everywhere.
9. Hold apples over the bowl and allow to drain, and slide the bottoms of the apples against the top of the bowl to scrape off excess caramel.
10. If you like the toppings on the apples, press the apples lightly into the bowl of toppings.
11. Place dipped apples on the cookie sheet.
12. Check the condition of the caramel and if it is thickening, go ahead and heat it for another minute and stir. Don't worry if you need to reheat often, as it's ok.
13. Continue dipping apples and reheating as necessary.
14. If you have leftover caramel, pour it onto a heavily buttered cookie sheet and allow to cool and set, then roll it up and place in a ziplock bag to use later.
15. You can chill apples to get them to set, or just let them sit in the pan to cool off.
16. Place in cupcake liners before serving, and use within 1-2 days.
Title: Filbert Finger Cookies
Ingredients:
- 1 butter
- 2 1/2 flour
- 3/4 brown sugar
- 2 milk
- 1
Instructions:
1. In a bowl, mix butter, flour, sugar and milk.
2. Add filberts and roll them into small balls and then into 'finger' shapes. The butter will hold the mix together.
3. Bake at 375 degrees for 10 minutes and then place on a cooling rack.
4. Once the cookies are cooled, melt the chocolate and dip either end of the finger. Enjoy!
Title: Spectacular Midori Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 4 plain yogurt
- 1/2 powdered sugar
- 1/2 cream cheese
- 3/4 butter
- 1/2
- 2
- 1/4
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. In bowl, combine all ingredients except frosting; beat 4 minutes. Pour into well-greased Bundt pan. Bake 35 to 45 minutes. Remove from oven and cool in pan about 15 minutes. Remove from pan, prepare frosting and frost cake while still warm. Cool completely before serving.
3. Frosting.
4. In bowl, mix and beat all ingredients together at high speed until smooth and spreadable. Frost cake while still warm.
Title: The Best Brownies You Will Ever Bake
Ingredients:
- 4 eggs
- 1 sugar
- 1 brown sugar
- 8 butter
- 1 1/4 vanilla
- 2 flour
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 300. Butter and flour an 8-inch square pan.
2. In a mixer, with a whisk attachment, beat eggs at medium speed until fluffy and yellow.
3. Add both sugars. Add remaining ingredients and mix to combine.
4. Pour the batter into a greased and floured 8 inch pan and bake for 45 minutes (Use a toothpick to test for doneness). Remove to a rack to cool. RESIST the temptation to cut into squares until completlely cool.
Title: Amish Cake
Ingredients:
- 1/2 butter
- 2 shortening
- 2 brown sugar
- 2 buttermilk
- 3 baking soda
- 1 flour
- 6 vanilla essence
- 4 butter
- 1 milk
- 1/2 brown sugar
Instructions:
1. Preheat oven to 375 degrees F.and grease and flour bottom of 9x13 pan.
2. For cake: cream butter and sugar together until fluffy.
3. Blend in buttermilk or sour milk and 2 teaspoons of baking soda, there should be some foaming.
4. Add 3 cups flour and mix until blended.
5. Add vanilla last.
6. Pour batter into prepared pan and Bake 25-30 minutes or until knife inserted comes out clean.
7. For topping: blend soft butter, milk, brown sugar and nuts in a small bowl.
8. When cake comes out of oven and is still warm, spread with topping mixture and return to oven to bake until bubbly. About 1-2 minutes.
9. Remove from oven again and cool.
Title: Lemon Cake
Ingredients:
- 1 instant lemon pudding
- 1 low-fat sour cream
- 4 applesauce
- 1 lemon
- 1/2 lemon
- 2
- 1
Instructions:
1. Mix all ingredients together.
2. Follow baking directions on box.
3. Bake in a bundt pan or 2 large loaf pans.
Title: Walnut Filling
Ingredients:
- 6 walnuts
- 1/2 milk
- 1 flour
- 2 butter
- 1/4 sugar
- 6
Instructions:
1. Cook walnuts with milk and flour.
2. Mix well with the egg yolks.
3. Cream butter with the sugar; add to the walnut mixture.
Title: Cinnamon Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 1 1/2 mini marshmallows
- 3 butter
- 1 eggs
- 1/2 buttermilk
- 1/2 vanilla
- 2 butter
- 1/2 powdered sugar
- 1 pecans
- 3
- 6
- 1/2
- 3 3/4
- 1
Instructions:
1. In a large bowl, sift together flour, sugar, baking soda, cinnamon and salt.
2. Stir in marshmallows.
3. Set aside.
4. In a small saucepan, bring the cocoa, cola, oil and butter to a boil.
5. Pour over flour mixture.
6. Mix well.
7. Stir in eggs, buttermilk and vanilla.
8. Pour into a greased 9x13 inch baking pan.
9. Bake at 350 degrees for 35-40 minutes.
10. Do not overbake.
11. Cool.
12. Frosting:.
13. In a large saucepan, bring the cocoa, cola and butter to a boil.
14. Remove from the heat.
15. Stir in powdered sugar and 3/4 cup pecans until blended.
16. Spread over cake.
17. sprinkle with remaining pecans.
18. Cool until frosting is set before cutting.
Title: Sweet Baileys Irish Cream Balls
Ingredients:
- 3 pecans
- 1 powdered sugar
- 3/4 Baileys Irish Cream
- 1/2 light corn syrup
- 3
- 1 1/2
Instructions:
1. Combine all ingredients in a bowl and mix with a wooden spoon until.
2. well blended. Allow to stand 5 minutes.
3. Shape mixture into 1-inch balls.
4. Roll balls in powdered sugar.
5. Allow to dry on wire rack 1 hour.
6. Roll in powdered sugar again if desired.
7. Store in airtight container between layers of wax paper.
Title: James Martin - Baked Chocolate Mousse With Passionfruit
Ingredients:
- 1/2 dark chocolate
- 5 unsalted butter
- 2 caster sugar
- 6 eggs
- 9 butter
- 2 mascarpone
- 3 icing sugar
- 3 passion fruit
- 1 icing sugar
- cocoa powder
- of fresh mint
Instructions:
1. Preheat the oven 180C/350F/Gas 4. Butter a 20cm/8in spring-bottomed cake tin with a removable base.
2. Melt the chocolate and butter in a bowl over simmering water.
3. Whisk the egg whites to stiff peaks and in another bowl whisk the yolks with the sugar until pale.
4. Add the chocolate mixture to the egg yolks and sugar and fold in the egg whites.
5. Pour into the cake tin and bake for about 20 minutes. Cool and dust with icing sugar and cocoa powder.
6. To make the passion fruit mousse, beat all ingredients together in a bowl until firm and serve.
Title: Gran's Tiramisu
Ingredients:
- 1 boiling water
- 1 dry instant coffee
- 3/4 marsala
- 250 sponge cake fingers
- 1/2 icing sugar
- 1/4 mascarpone cheese
- 2 caster sugar
- 1/4
Instructions:
1. Combine water and coffee in small bowl, stir until dissolved. Stir in ½ cup (125ml) of the marsala then allow to cool.
2. Dip half the biscuits in coffee mixture. Place biscuits in single layer over base of 2.5 litre (10 cup) dish.
3. Beat cream and icing sugar in small bowl with electric mixer until firm peaks form. Combine mascarpone and remaining marsala in large bowl, fold in cream mixture.
4. Beat eggs and sugar in small bowl with electric mixer until thick and creamy. Gently fold egg mixture into mascarpone mixture. Spread half the combined mixture over biscuits in dish.
5. Dip remaining biscuits in coffee mixture; place over cream layer.
6. Top biscuits with remaining combined mixture, cover, refrigerate at least 3 hours or overnight.
7. Dust with sifted cocoa (or drinking chocolate) and serve with berries, if desired.
Title: Blueberry Bread Pudding With Custard Sauce
Ingredients:
- 2 butter
- 4 margarine
- 2 1/2 eggs
- 3/4 milk
- 2 sugar
- 8 lemon juice
- 2 fresh blueberries
- 1 fresh lemon rind
- 2 eggs
- 2 sugar
- 1 salt
- 1 milk
- 1/2 vanilla extract
- 1/2 fresh lemon rind
Instructions:
1. Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
2. Combine next 4 ingredients in a large bowl; beat well.
3. Add bread cubes, and let stand 5 minutes.
4. Fold in blueberries and lemon rind; spoon into prepared dish.
5. Bake at 350* for 35 minutes or until lightly browned and puffed.
6. Serve warm with Custard Sauce.
7. Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
8. Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
9. Bring water in bottom of double boiler to a boil.
10. Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
11. Cool slightly.
12. Add vanilla and lemon rind.
13. Yield: 1 1/3 cups.