lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Cookies ( Romany Creams)
Ingredients:
- 125 butter
- 200 sugar
- 2 eggs
- 2 vanilla extract
- 375 flour
- 10 baking powder
- 1 salt
- 30 cocoa powder
- 250 coconut
- 125 chocolate chips
Instructions:
1. Preheat oven 350°F.
2. Cream butter and sugar.
3. Beat eggs and vanilla and beat into butter mixture.
4. Sift in dry ingredients, add coconut and mix well.
5. Scoop 1 tsp mounds onto prepared cookie sheet.
6. Bake for 13 minutes.
7. Cool on wire rack.
8. TOPPING:
9. Melt chocolate in double boiler and dip in 1/2 of each cookie.
10. Lay cookies on sheet of wax paper and sprinkle on vermicilli.
11. Place in refrigerator just long enough for chocolate to harden.
Title: Crunchy Delight
Ingredients:
- 200 sweetened condensed milk
- 1 1/2 eggs
- 2 vanilla
- 1
- 1 1/2
Instructions:
1. Beat eggs until thick, Add sweetned condensed milk Add vanilla Stir in the cornflakes cereal Pour into a baking tin.
2. Bake at 350 degree F.
3. for 20- 30 minutes, until set.
4. Drizzle with 2 tbsp.
5. liquid orange blossom honey.
6. Serve as a pudding.
Title: Low Calorie Chocolate Treats!
Ingredients:
- 1 butter
- 1 unsweetened applesauce
- 2 fat free cream cheese
- 6 brown sugar
- 6 stevia
- 1 Splenda granular
- 1 vanilla extract
- 3/4 egg
- 1/2 baking soda
- 6 salt
- 1/2 cocoa powder
- whole wheat flour
Instructions:
1. Preheat your oven to 375 degrees. Prepare baking tray by covering it with foil and spraying it with cooking oil.
2. Cream together melted butter, applesauce, cream cheese, sugar, and stevia/splenda. Beat in egg and then add vanilla extract.
3. Combine dry ingredients together. Gradually beat them into the mix.
4. Drop batter by the tablespoons onto tray, keeping each cookie a few inches from the other.
5. Bake for 7-10 minutes.
Title: Peanut Butter Ribbon Bars
Ingredients:
- 1 water
- 1/2 eggs
- 1/4 cream cheese
- 2 peanut butter
- 1 sugar
- 1/3 vanilla
- 1/4 egg
- 1
Instructions:
1. Preheat oven to 350°F; grease the bottom only of a 9 x 13-inch baking pan. Prepare brownie mix as directed on box. Reserve.
2. To make the filling, blend the remaining ingredients in a small bowl.
3. Spread 1/2 of brownie batter in the prepared pan. Drop filling by tablespoons over batter. Spoon remaining brownie batter over filling. Marble by pulling a knife through batter in wide curves.
4. Bake in preheated oven for 33 to 35 minutes. *Do not overbake.*
5. Cool and refrigerate at least 1 hour. Store in refrigerator.
Title: Chocolate Chip Cookies
Ingredients:
- 100 butter
- 100 sugar
- 1 golden syrup
- 150 self raising flour
- 85 chocolate chips
Instructions:
1. Pre heat oven to 180c.
2. Weigh butter and sugar and beat together until creamy
3. Beat in golden syrup.
4. mix in half the flour
5. Stir in chocolate chips
6. Mix in remaining flour
7. Work dough together with your hands then divide into 14 balls.
8. Place well apart on baking sheet – don’t flatten *.
9. Cook for 12 minutes
10. Cool on the tray first then on a wire rack.
11. Variations:.
12. plain chocolate chip and orange zest.
13. white chocolate chip and raspberries.
14. chocolate chips and nuts.
15. raisins.
16. * At this stage you canopen freeze them, then cook from frozen for 14 minutes.
Title: Jam Brown Betty
Ingredients:
- 4 butter
- 3 water
- 1 1/2 sherry wine
- 1/2 pecans
- 1/2 walnuts
- 1/2
- 1/4
Instructions:
1. Mix the bread cubes and 2 Tbsp melted butter.
2. Melt together the preserves, water, and sherry in a saucepan over medium heat.
3. In a bowl, toss together the bread cubes, jam mixture, and coconut then spread it into the bottom of a buttered 8"x8" baking pan.
4. Combine the chopped nuts and remaining 2 Tbsp butter and stir until coated, then sprinkle on top of ingredients in baking pan.
5. Bake at 350 degrees F for 25 minutes.
6. Serve warm with whipped cream on top.
7. Makes about 4 servings.
Title: Pear and Cranberry Crisp
Ingredients:
- 6 pears
- 1/3 Splenda sugar substitute
- 1/2 cranberries
- 1 1/2 cinnamon
- 1/2 whole wheat flour
- 1/3 brown sugar
- 1/3 oats
- 2 butter
- 1/2 cinnamon
- 10
Instructions:
1. Cut fruit and mix together with flour, cinnamon, and sugar. Toss well. Put into baking dish (prepared).
2. Throw flour, cinnamon, and brown sugar into food processor. Pulse twice.
3. Toss in butter chunks. Pulse 6 or so times until it's crumbly.
4. Mix with oats and coconut (I don't like them mushed) or almonds.
5. Sprinkle over pear mixture and bake for 40 minutes at 375.
6. You can use other fruits in place of the cranberries, but this is perfect for Thanksgiving or Christmas.
Title: Chocolate Fudge
Ingredients:
- 2 sugar
- 4 pecans
- 2 butter
- 1/2 evaporated milk
- 1
Instructions:
1. Mix sugar and cocoa.
2. add milk.
3. boil about 5 minutes, then cool.
4. add Hershey Bars, nuts and butter.
5. beat slightly and pour into a greased pan.
Title: Chocolate Cookie Torte
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 1 egg
- 1/2 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2 sugar
- 1/2 half-and-half cream
- 2 vanilla extract
- 2
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Beat in egg, yolk and vanilla.
3. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well.
4. Form into a long log; cut into eight equal pieces.
5. Shape each into a ball; wrap in plastic wrap.
6. Refrigerate for 1 hour.
7. Roll balls in additional sugar; place between two sheets of waxed paper.
8. Roll each into a 6-in. circle.
9. Remove top sheet of waxed paper; flip the circles onto ungreased baking sheets.
10. Remove waxed paper; prick dough with a fork.
11. Bake at 350°F for 10-12 minutes or until lightly browned.
12. Carefully loosen cookies and cool on paper towels.
13. For frosting, melt chocolate chips with half-and-half in a heavy saucepan, stirring occasionally; cool.
14. Combine whipped cream and vanilla; fold into chocolate mixture.
15. Layer cookies, spreading 1/4 cup frosting between each layer.
16. Spread remaining frosting over sides and top.
17. Decorate with chocolate sprinkles.
18. Refrigerate overnight before cutting.
Title: Classic Cupcakes
Ingredients:
- 2 self-raising flour
- 3/4 caster sugar
- 2 eggs
- 3/4 milk
- 125 butter
- 1 vanilla essence
- 1 1/2 icing sugar
- 1 - 1 1/2 water
Instructions:
1. Preheat oven to 200C or 180C fan-forced. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
4. Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles.
Title: Potluck Gooey Butter Cake
Ingredients:
- 1 eggs
- 2 butter
- 1/2 margarine
- 3 1/2 powdered sugar
- 2 eggs
- 8 cream cheese
- 1 vanilla
Instructions:
1. Mix "1st layer" ingredients and spread into buttered 9x13" cake pan. Note: This mixture will be very gooey, and will not pour out. You have to use a mixer and you have to spoon it out.
2. Then mix together "2nd layer" ingredients and pour over first mixture. Bake at 350º till golden brown, approximately 35-40 minutes.
Title: Cadbury Creme Ice Cream Eggs
Ingredients:
- 1 mangoes
- 1/4 milk
- 1/4 stevia
- 1 evaporated milk
- 1 1/4 palm sugar
- 2 vanilla extract
- 1/4 cocoa powder
- 2 coconut oil
- 1 pure maple syrup
Instructions:
1. Put both a can of evaporated milk in fridge and put an egg-shaped mold in the freezer overnight to chill.
2. To make the yolks, combine all ingredients in a high-powered blender and blend until completely smooth, than put it in the freezer
3. For the cream filling; after the milk is thoroughly chilled over night, pour into a large mixing bowl and whip until fluffy, for about 40 seconds.
4. Add the powdered palm sugar, slowly pouring into the bowl and whip until combined.
5. Add the vanilla extract and whip until combined.
6. Place the bowl in the freezer for an hour, pull out from the freezer, whip for 1 minute and put back to the freezer, repeat this process 4 times and store until use
7. Combine chocolate ingredients and stir to form a thin sauce, then take out the chilled candy mold and paint chocolate in a thin layer around the bottom and up the sides of each egg, using a small spoon. Freeze five minutes, then do another layer. Once they are thick enough and hardened, carefully remove from molds.
8. Once all is prepared, fill the egg shells with the ice cream, then add a tiny scoop of the yellow filling to the middles, make them look like deviled eggs. You can meld two together by coating the seal with extra chocolate sauce if you’d prefer.
Title: Nigella Lawson Chocolate Chestnut Cake ( Gluten Free )
Ingredients:
- 225 dark chocolate
- 6 eggs
- 1 salt
- 125 unsalted butter
- 435 chestnut puree
- 2 rum
- 65 granulated sugar
- chestnuts
Instructions:
1. Preheat the oven to 180 degrees C, gas mark 4. Grease a 23 cm spring form or cake tin.
2. Break the chocolate into pieces and melt in the microwave or in a double boiler (au bain-marie), and set aside.
3. Whisk the egg whites with a pinch of salt until stiff, but not dry.
4. In another bowl, whisk butter and chestnut puree with the sugar. Gradually whisk in the egg yolks, then add the rum and chocolate.
5. Stir in a dollop of the egg white, whisk well to mix everything together, then carefully fold the rest of the egg white in the chestnut mixture.
6. Pour the batter into the tin and let bake for 40 to 60 minutes. You could do the toothpick test, but it should not come out completely clean. Let the cake cool in it's tin on a rack before you unmold it on to a plate.
7. Decorate with whipped cream and candied chestnuts.
Title: Moonbeam Cookies
Ingredients:
- 1 coconut
- 1
- 1/2
- 1/3
Instructions:
1. heat oven to 350.
2. in large bowl, break up cookie dough, stir in coconut.
3. shape dough into 1 inch balls; place two inches apart on ungreased cookie sheets.
4. with thumb or handle of wooden spoon, make indentation in center of each cookie.
5. spoon 1/2 t. lemon curd into each indentation.
6. bake 10-13 minutes or until edges are light golden brown.
7. immediately remove from cookie sheet to wire rack.
8. cool 5 minutes.
9. in small microwave bowl, microwave chips on medium 2 minutes;stir until smooth. drizzle over cookies.
Title: Cashew Nut Cake(Aruba)
Ingredients:
- 1/2 margarine
- 1 sugar
- 3 flour
- 1 1/2 salt
- 1/4 baking powder
- 1 1/2 milk
- 1 cashews
- 1/2 confectioners' sugar
- 2 margarine
- 2 salt
- 1 cashews
- 1/3
- 1
Instructions:
1. Cake:
2. Cream margarine and sugar until smooth. Add egg whites and mix well. Add the rest of the cake ingredients and mix well. Grease a 9" round cake pan and bake at 350ºF for 25 minutes. Let cool.
3. Frosting:
4. Beat egg whites with sugar until stiff. Add margarine, salt, almond extract and beat well. Spread on top and sides of cake.
5. SERVING SUGGESTIONS:
6. Traditional decorations are maraschino cherries and lime confetti(small pieces of shredded lime peel).
Title: Chocolate Chip Cheese Ball
Ingredients:
- 1 cream cheese
- 1/2 butter
- 3/4 confectioners' sugar
- 2 brown sugar
- 1/4 vanilla extract
- 3/4 - 1
Instructions:
1. In a medium bowl, beat together cream cheese and butter until smooth.
2. Mix in confectioners' sugar, brown sugar, and vanilla.
3. Stir in chocolate chips.
4. Cover and chill in the refrigerator for 2 hours.
5. Shape chilled cream cheese mixture into a ball.
6. Wrap with plastic and chill in the refrigerator for 1 more hour.
Title: Eggnog Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 3/4 sugar
- 2 eggs
- 1/4 - 1/2 all-purpose flour
- 2 3/4 cream of tartar
- 2 baking soda
- 1 salt
- 1/4 ground nutmeg
- 2
Instructions:
1. In a large bowl, cream the butter, shortening and 1 1/2 cups sugar until light and fluffy.
2. Beat in the eggs and rum extract.
3. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well.
4. In a shallow bowl, combine the nutmeg and remaining 1/4 cup sugar.
5. Roll dough into 1 inch balls, roll in sugar mixture.
6. Place on ungreased baking sheets. Bake at 400F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Title: Magenbrot (Gingerbread Speciality)
Ingredients:
- 200 honey
- 50 butter
- 100 brown sugar
- 1 egg
- 500 flour
- 1 cinnamon
- 1 clove
- 1/2 cardamom
- 1/2 nutmeg
- 1 rose water
- 2 instant coffee
- 3 rum
- 2 caster sugar
- 2 water
- 20
- 150
Instructions:
1. Put honey, butter and brown sugar into a pot and heat up while stirring (medium high heat).
2. When sugar is dissolved remove from oven and mix in the egg.
3. Mix flour, cocoa and spices. Add flour mixture little by little to the honey mixture.
4. Dissolve pot ash in rose water, add it to the dough and knead into the dough.
5. Wrap dough into cling film and place it for at least one hour in the fridge.
6. Preheat oven (200°C). Grease a baking tray or line it with baking paper.
7. Roll out the dough on the baking tray evenly. It should be about 2 cm thick.
8. Bake it for 20 minutes. Remove tray from oven.
9. And while hot cut the dough into rectangle cookies of a size of about 2 cm by 4 cm. Let cool completely on a cooling rack.
10. Let coconut fat melt in a pot on low heat.
11. Dissolve instant coffee in rum and add to melted coconut fat.
12. Add caster sugar and mix. Add as much additional water to make an easy to handle glaze.
13. Brush cookies with coffee-rum glaze.
14. Store Magenbrot in an airtight container.
15. Amount of cookies is a guess. Depends mainly on how thick you roll out the dough.
16. Time to make does not include cooling time.
Title: Mint Sandwich Cookies
Ingredients:
- 1
- 1/2
- 3 -5
- 72
- 1
Instructions:
1. In a bowl, combine the frosting, extract and food coloring. Spread over half the crackers; top with remaining crackers.
2. Melt candy coating in microwave.
3. Dip filled crackers in chocolate, coating entirely.
4. Place on wax paper until competley set.
Title: Homemade Cookie, Caramel and Chocolate Candy Bars
Ingredients:
- 1 graham cracker
- 3/4 brown sugar
- 1/2 granulated sugar
- 1/3 milk
- 1/2 margarine
- 2/3 peanut butter
- 1 chocolate chips
Instructions:
1. Line a 9"x13" pan with Club crackers.
2. Combine graham cracker crumbs, both sugars, milk and margarine in glass bowl.
3. Microwave on high for 3 minutes.
4. Stir, then microwave on high for 3 more minutes.
5. Stir, then pour over crackers in pan.
6. Add another layer of Club crackers.
7. Combine peanut butter and chocolate chips in another glass bowl.
8. Microwave for 1 minute.
9. Stir until smooth.
10. Spread over 2nd layer of crackers.
11. Refrigerate.
Title: Pinwheel Cookies
Ingredients:
- 3/4 margarine
- 8 butter
- 1 cream cheese
- 2 egg
- 1 flour
- 30 baking powder
- 30
Instructions:
1. In a large bowl, beat margarine, cream cheese, and egg yolk until smooth.
2. Stir in flour and baking powder and mix until a stiff dough forms.
3. Cover with plastic wrap and refrigerate for one hour.
4. Preheat oven to 350 degrees Fahrenheit.
5. Lightly beat egg white and set aside.
6. On lightly floured surface, roll dough (half at a time) into 15x9-inch rectangle.
7. Cut dough into 3-inch squares. Place 3 inches apart on ungreased cookie sheets.
8. Brush the dough with egg white.
9. Lightly press about 1.5 inches of wooden stick into the bottom center of each dough square.
10. Cut diagonally through dough from each corner to within a half inch of the center of each square.
11. Sprinkle sprinkles onto the dough. (I like making each pinwheel have two alternating colors).
12. Fold alternate points of the sections of the square to the center to form the windmill, overlapping and pinching gently to seal in center.
13. Press one M&M in the center of each windmill.
14. Bake at 350 degrees F for 9-12 minutes or til set.
15. Using spatula, immediately remove from cookie sheets.
Title: Lindsey's Apple-Cranberry Holiday Jello
Ingredients:
- 20 crushed pineapple
- 1/2 dried cranberries
- 1 red apple
- 1 strawberry Jell-O gelatin dessert
- 2 3/4 water
Instructions:
1. Strain pineapple, reserving juice.
2. Place drained pineapple and diced apples into a container. Stir well. Cover and place in fridge. [Note: The acidity of the pineapple will keep the apples from browning.].
3. Add enough water to the pineapple juice to make 3 cups of liquid. Pour into a saucepan.
4. Bring pineapple juice/water to a boil then add the jell-o gelatin. Stir until completely dissolved, about a minute or two.
5. Pour into a serving bowl and place in fridge.
6. After about 90 minutes, stir in the fruit/cranberries.
7. Refrigerate for another hour.
Title: Peppercorn Cookies
Ingredients:
- 3 unbleached flour
- 2 baking powder
- 1 butter
- 1 black peppercorns
- 1 cayenne
- 1 ground ginger
- 2 ground cinnamon
- 1/2 ground cloves
- 1 3/4 sugar
- 1 egg
Instructions:
1. Heat oven 375'.
2. Combine flour and baking powder.
3. In another bowl, cream butter till it is pale yellow and fluffy. Gradually beat in sugar and spices, then egg. And finally, gradually beat in flour.
4. Knead dough on floured surface a few times. Divide it into 3 pieces and roll each piece to 1/8" thickness. Cut with cookie cutters and place onto ungreased (or parchment-lined) baking sheet. Bake until edges are golden, about 10-12 minutes. Cool on wire rack.
Title: Butter Mochi
Ingredients:
- 1 sugar
- 2 - 2 1/2 baking powder
- 2 ground cinnamon
- 1/4 evaporated milk
- 1 coconut milk
- 1 eggs
- 3 vanilla
- 2 butter
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 13x9x2" pan.
3. In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.
4. In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
5. Make a well in the dry ingredient and incorporate the liquid ingredients.
6. Stir in melted butter.
7. Pour into pan, and tap pan to settle batter.
8. Bake for 45-60 minutes until golden brown.
9. Cool at least 2 hours before cutting.
Title: Gooey Date Pudding
Ingredients:
- 60 butter
- 1/2 milk
- 1 dates
- 1 brown sugar
- 1 flour
- 1 baking powder
- 2 boiling water
Instructions:
1. preheat oven to 180 degrees Celsius on bake.
2. lightly grease 4 ramekins or heat proof dishes.
3. in a medium saucepan combine the butter, milk, chopped dates and 3/4 of a cup of brown sugar. place over meduim heat until butter melts and well combined.
4. then remove from heat and stir in flour and baking powder.
5. divide into dishes, sprinkle the rest of the brown sugar on top of the mixture.
6. pour 1/3 cup of boiling water on top the dishes over each dish.
7. bake for 20-25 minutes or just untill cooked.
8. serve warm and enjoy.
Title: Banana Choc-Chip Muffins
Ingredients:
- 125 unsalted butter
- 2 -3 bananas
- 1 egg
- 1 pure vanilla extract
- 1/4 milk
- 1 1/2 flour
- 1 1/2 baking powder
- 1 salt
- 2/3 caster sugar
- 1
Instructions:
1. Preheat oven to 175 degrees celsius. Line a muffin pan with cupcake liners.
2. Melt the butter in a microwave in 10 second bursts. Break the bananas into a few pieces, place in a medium bowl and mash with a fork. The more ripe the bananas are, the easier they will be to mash.
3. In a large bowl, add the flour, baking powder, salt, caster sugar and chocolate chips. Combine well.
4. To the mashed bananas, mix in the egg, vanilla extract and milk until well combined. Fold the melted (and now cooled) butter through the bananas.
5. Make a well in the dry ingredients and add the banana mixture. Stir with a wooden spoon until just combined, scraping the bottom of the bowl so there's no lumps of unmixed flour.
6. Spoon the batter into the cupcake liners until 3/4 full. Bake for 25 minutes, then turn muffin tray around in oven so the tops brown evenly. Bake further 5 minutes or until a skewer inserted in the centre comes out clean.
7. Let cool in pan for 5 minutes; serve warm with a glass of cold milk.
Title: Mike's Chunky Monkey Bread Pudding
Ingredients:
- 5 eggs
- 3 Ben & Jerry chunky monkey ice cream
- 2 granulated sugar
- 1 1/2 salt
- 1/2 banana
- 1 vanilla extract
- 1/2
- 1
Instructions:
1. Lightly grease a 9 x 13-inch cake pan and preheat oven to 350 degrees.
2. Place bread cubes in an even layer in bottom of pan.
3. Sprinkle sliced bananas and chocolate chips evenly over bread cubes.
4. Stir together the eggs, melted ice cream, sugar, salt and vanilla.
5. Pour this mixture evenly over bread cubes.
6. Bake for 27- 30 minutes or until pudding is set.
7. Pudding should still appear moist on top.
8. DO NOT OVERBAKE.
9. Place on cooling rack.
10. Serve warm or at room temperature.
Title: Applesauce Cake
Ingredients:
- 1 sugar
- 1 salt
- 1/2 shortening
- 1 vanilla
- 1 1/2 applesauce
- 1 baking soda
- 2 flour
- 1 cinnamon
- 1/4 allspice
- 1/8 clove
- 3/4 raisins
- 1/2 dates
- 1/2
Instructions:
1. cream sugar and shortening.
2. add soda to applesauce.
3. sift dry ingredients.
4. add to creamed mixture.
5. add raisins and nuts and applesauce.
6. pour into greased 9 inch cake pan i used tube
7. bake slowly 325 degrees for 60 minutes.
Title: Golden Lemon Pound Cake
Ingredients:
- 2 sugar
- 1 butter
- 4 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 buttermilk
- 1 lemon peel
- 1 lemon juice
- 1 1/4 powdered sugar
- 2 lemon juice
- 1 -2 milk
Instructions:
1. Heat oven to 325 degrees F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tablespoon lemon juice.
2. Spread batter into greased and floured 12-cup Bundt pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
3. Glaze:
4. Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
Title: Hummingbird Bakery Peach Meringue Cake T-R-L
Ingredients:
- 1 extra-large eggs
- 1 1/3 cream of tartar
- 4 granulated sugar
- 4 heavy whipping cream
- 1/4 confectioners' sugar
- 1 granulated sugar
- 2
- 1
- 2
- 1/4
Instructions:
1. In a mixing bowl, combine cake mix orange juice, egg yolks.
2. Beat on medium speed four minutes.
3. Pour into greased and floured 9-inch pans; set aside.
4. In a mixing bowl, begin beating egg whites.
5. When the whites begin to foam, add cream of tartar.
6. Gradually beat in 1 cup of sugar, a little at a time, on high until stiff glossy peaks form and sugar is dissolved.
7. Spread the meringue evenly over cake batter.
8. Bake for 35 minutes or until meringue is lightly browned.
9. Cool in pans on wire racks (meringue will crack).
10. Beat cream until in becomes thick.
11. Add 1 cup confectioners' sugar and beat until stiff. (DO NOT over-beat because you will get butter).
12. Fold in the 2 cups chopped sweetened peaches.
13. Loosen edges of cakes from pans with knife.
14. Using two large spatulas, carefully remove cake to serving plate, meringue side up.
15. Carefully spread with about 1/2 of cream mixture.
16. Arrange sliced peaches over cream mixture.
17. Repeat layers. Store in refrigerator.
Title: Fun Fruit Parfaits (Vegan)
Ingredients:
- 1 low-fat tofu
- 1 sugar
- 1/3 orange zest
- 2 ground ginger
- 1 ground cinnamon
- 1/8 oranges
- 2 fresh strawberries
- 2
- 1
Instructions:
1. Blend tofu, cream cheese, sugar, orange zest, ginger and cinnamon in food processor 3 minutes, until smooth.
2. Peel oranges and remove pith. Cut segments from between membranes over small bowl to catch juice. Cut segments in half, and place in juice.
3. Sprinkle 2 Tbs. cookie pieces in each of 6 bowls. Top with tofu filling, strawberries and orange segments with juice. Sprinkle tops with remaining cookies, and serve.