lumicero/recipes-ing2inst huggingface dataset:
Title: Hot Plum Batter Cake
Ingredients:
- 1 red plum
- 1 skim milk
- 1/4 skim milk powder
- 1 light brown sugar
- 1 vanilla extract
- 2/3 self rising flour
- 2 confectioners' sugar
Instructions:
1. Preheat oven to 425°F Lightly oil a wide, shallow ovenproof dish ( I use an Augratin dish), and add the plums.
2. Pour the milk, milk powder, sugar, vanilla, flour and egg whites into a blender or food processor. Process until smooth.
3. Pour the batter over the plums. bake for 25-30 minutes or until puffed and golden. Sprinkle with confectioner's sugar and serve immediately.
Title: Cream Cheese Chocolate Cookies
Ingredients:
- 1 sugar
- 1 butter
- 1 egg
- 1/2 vanilla extract
- 1 all-purpose flour
- 2 1/2 sugar
- 1 cream cheese
- 1/4 butter
- 1/3 icing sugar
- 1 icing sugar
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350 °F (180 °C).
2. In large bowl, beat together sugar, butter, egg, melted chocolate and vanilla until smooth. Gradually add flour while stirring. Beat until smooth. Shape dough into 48 1-inch (2.5 cm) balls.
3. Place balls on cookie sheet about 2-inch (5 cm) apart. Flatten with glass bottom to form 2-inch (5 cm) circles. Dip glass bottom in sugar, to prevent sticking.
4. Bake for 15 minutes or until cookies are slightly shiny and golden. Remove from oven let cool for 5 minutes before removing cookies from sheet. Repeat process until all dough is used up.
5. Spread half the cookies with Cream Cheese Icing and top with remaining ones, pressing lightly. Dust with sugar.
6. Cream Cheese Icing:
7. In bowl, whip all ingredients with cream cheese until creamy. Cover and set aside.
Title: Chocolate Glaze - Dairy Free
Ingredients:
- 3 cocoa powder
- 3 1/2 confectioners' sugar
- 1 1/2 vanilla
- 1 boiling water
- 3
Instructions:
1. Mix cocoa powder and margarine in saucepan, stirring constantly over low heat until well blended.
2. Stir in sugar and vanilla until crumbly.
3. Add 1 tsp of water at a time until glaze pours well, add more water if necessary.
4. Pour quickly over top of cake or spread evenly.
5. Make enough for a 9 inch layer cake.
Title: Chocolate, Hazelnut and Coconut Cake
Ingredients:
- 2 eggs
- 1 sugar
- 2 butter
- 1 buttermilk
- 1/2 pure vanilla extract
- 1 all-purpose flour
- 2 1/4 baking powder
- 2/3 baking soda
- 1 1/2 boiling water
- 1 1/2 coffee
- 1/2 sugar
- 1/2 coconut
- 1 1/2 hazelnuts
- 1 butter
- 5 powdered sugar
- 1 1/2
- 3/4
- 1/2
- 1 1/2
- 1/2
Instructions:
1. In a mixer (or bowl) combine the eggs, sugar, butter and oil. Beat until fluffy and pale yellow. Add the buttermilk and vanilla and beat well to mix.
2. In another bowl, sift the flour, cocoa, baking powder and soda. Add to the wet ingredients in three batches on low speed. Beat each time until the mix just comes together. With the mixer running, add the boiling water and coffee and beat until a smooth batter is formed.
3. Butter and flour (or line with baking paper) two 8” round cake pans. Divide the batter evenly between the pans and place in a preheated 375°F oven for 30 minutes or until a toothpick comes clean from the center. Cool on a wire rack for 5 minutes and turn out on to the wire rack and allow to cool.
4. For the filling: in a large saucepan over medium-high meat, bring the cream to a boil watching carefully. Cream will boil over easily. Remove from heat immediately when it comes to a boil.
5. In a large mixing bowl, combine the egg yolks and sugar and whisk until pale and light. Add a little of the hot mixture to the eggs and whisk smooth. Pour the eggs into the hot cream. Using a spatula, mix until smooth. Return to low heat and stir until the mixture begins to thicken (about 1-2 minutes). Be very careful not to boil the egg mixture or it will separate. Strain through a sieve back into the mixing bowl and add the coconut and hazelnuts. Stir well, cover with plastic film and chill until needed.
6. For the icing: In a mixer, combine the butter, powdered sugar, and cocoa. Whip on low speed until well blended. Beat on high speed until fluffy.
7. To assemble the cake, cut each cake in half. Place a bottom layer on a serving plate, spread some of the chilled coconut mixture over the surface. Top with a second cake half and continue with the rest of the cake layers and filling. Using a spatula, spread the icing evenly over the surface of the cake.
8. For decoration, you can press toasted coconut or nuts onto the side of the cake.
Title: One-Pan Crazy Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 3 baking soda
- 1 salt
- 1/2 white vinegar
- 3 vanilla
- 1 cold water
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Sift the flour, sugar, cocoa, baking soda, and salt into an ungreased 8X8 glass baking dish.
3. Make 3 depressions in the dry ingredients.
4. Pour oil into one, vinegar into one, and vanilla into one.
5. Pour water over all and mix thoroughly with a fork to moisten all dry ingredients.
6. Bake for 30 minutes, or until a toothpick comes out clean.
7. sprinkle with powdered sugar or ice.
Title: Famous Amos's
Ingredients:
- 2 butter
- 4 flour
- 2 baking soda
- 2 granulated sugar
- 2 brown sugar
- 5 blended oatmeal
- 24 chocolate chips
- 1 salt
- 18 chocolate
- 4 eggs
- 2 baking powder
- 3 vanilla
- 2
Instructions:
1. Cream the butter and both sugars.
2. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
3. Add chocolate chips, Cadbury bar and nuts.
4. Roll into balls and place two inches apart on a cookie sheet.
5. Bake for 10 minutes at 375°.
Title: Marbled Strawberry Mousse
Ingredients:
- 3 strawberries
- 3 unflavored gelatin
- 3/4 sugar
- 1/8 salt
- 3/4 water
- 2 fresh lemon juice
- 1 vanilla extract
- 4 heavy cream
- 2 fresh strawberries
Instructions:
1. Prepare collar for a 1 1/2 quart souffle dish. If you're using a deep glass or trifle bowl, you probably won't need to do this.
2. Tear off a 20 inch piece of waxed paper; fold lengthwise into a 20 inches by 6 inches strip. Wrap around outside of dish so collar stands 2 inches above the rim; tape or fasten in place.
3. In a food processor with knife blade attached, or in blender, puree strawberries.
4. Pour 1 cup puree into small bowl, remaining puree into a large bowl.
5. In a 1 quart saucepan, mix gelatin, sugar and salt.
6. Add water; cook over low heat until gelatin is completely disolved, stirring often.
7. Into puree in small bowl, stir 2 tablespoons of the gelatin mixture.
8. Into puree in large bowl, stir lemon juice, vanilla, and remaining gelatin mixture.
9. Refrigerate mixtures, stirring often, until mixtures mound when dropped from a spoon, about 45 minutes.
10. In a small bowl with mixer at high speed, beat egg whites until stiff peaks form.
11. In a large bowl with mixer at medium speed, beat cream until soft peaks form.
12. With a rubber spatula, gently fold whites and whipped cream into strawberry mixture in the large bowl.
13. Alternately spoon mixtures from both bowls into prepared souffle dish.
14. With knife, cut through mixtures to make a pretty swirled design.
15. Cover and refrigerate mousse until set, 4 to 6 hours.
16. Carefully remove waxed paper collar and serve, garnished with several fresh strawberries.
Title: Kringla (Danish Puff Pastry)
Ingredients:
- 1/2 butter
- 1 flour
- 2 water
- 1/2 butter
- 1 water
- 1 flour
- 3 eggs
- 1 powdered sugar
- 1 milk
- 1 vanilla
- 1/2
Instructions:
1. Heat oven to 350 degrees. To make the crust, cut the butter into the flour. Sprinkle with water and form into a dough. Shape into two 3" by 12" strips on an ungreased baking sheet.
2. To make the topping, heat the butter and water to a full rolling boil in a saucepan. Remove from the heat and stir in flour and almond extract. Return to low heat and stir vigorously until it forms a ball (about 1 minute). Remove from heat and beat in eggs.
3. Divide the topping in half and spread over crusts. Bake for 1 hour until brown and crispy.
4. While the kringla is baking, make the icing. Sift the powdered sugar. Stir in milk and vanilla until smooth.
5. After the pastries have cooled, top with the icing and let it set. When the icing has set, cut into strips.
Title: Old-Fashioned Gingerbread
Ingredients:
- 1/2 sugar
- 1/2 molasses
- 1/2 shortening
- 1 egg
- 1 baking soda
- 1/2 baking powder
- 1/2 ground ginger
- 1 cinnamon
- 1 1/2 flour
- 2/3 boiling water
Instructions:
1. Mix all ingredients together, adding the water last.
2. Put into a 12-inch greased baking pan (or two 8-inch cake pans).
3. Bake at 375° for about 30 minutes or until it tests done to touch or with a toothpick.
Title: Poached Pears With Gingerbread
Ingredients:
- 1 unsalted butter
- 1/2 dark brown sugar
- 1/2 granulated sugar
- 1 pure vanilla extract
- 4 eggs
- 3/4 ground ginger
- 1 ground cinnamon
- 3/4 ground nutmeg
- 1/4 ground cloves
- 1/2 baking soda
- 1/2 baking powder
- 1 salt
- 1 1/4 all-purpose flour
- 3 confectioners' sugar
- 1 pears
- 1/2 red wine
- 1 sugar
- 1 vanilla bean
- 2 cinnamon stick
- 1 whole cloves
- 1 orange
- 1 lemon
- 2 star anise
- 1/4 whole bay leaf
- heavy cream
- confectioners' sugar
- ground cinnamon
Instructions:
1. TO MAKE THE GINGERBREAD CAKE: Heat oven to 350°F Butter an 8 3/4 x 4 1/2 x 2 3/4-inch loaf pan, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until light and fluffy, 2-4 minutes. Add vanilla, and mix. Add eggs, one at a time, mixing well after each addition.
3. In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt and flour. Gradually add flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth top with a spatula.
4. Bake until a cake tester inserted into the middle comes out clean, 50-55 minutes. Transfer to a wire rack to cool completely. Run a knife between the cake and the pan, and invert onto a serving platter.
5. Using a paring knife, make a trough in the center of the cake: Insert knife halfway into the cake, and cut a rectangle, leaving a 3/4-inch border all around. Insert a serrated knife through one long side of the cake, intersecting the cut made by the paring knife through the top. Cut bottom of the the trough, being careful not to cut through the shorter sides or all the way through the cake. Lift out trough, and reserve for snacking. Cover cake with plastic until ready to assemble.
6. TO MAKE POACHED PEARS: Peel pears, and place in a medium saucepan. Add remaining ingredients and just enough to cover pears.
7. Set saucean over high heat, and bring ot a boil. Reduce to a simmer, and cook, stirring gently, over medium-low heat until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
8. Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in red-wine syrup in an airtight container until ready to assemble dessert.
9. TO MAKE THE CINNAMON CREAM: Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic and refrigerate until ready to use.
10. TO ASSEMBLE DESSERT: Slice poached pears in half, and remove the cores with a melon baller. unwrap cake, and dust with confectioners' sugar. Stand halved pears in the trough of the cake. Drizzle 2 tablespoons red-wine syrp over the tops. Serve cake with additional syrup and dollop each portion with cinnamon whipped cream.
Title: Mrs Morrisons Rhubarb & Ginger Fool
Ingredients:
- 450 rhubarb
- 125 caster sugar
- 2 preserved gingerroot
- 300
Instructions:
1. Cut the rhubarb into 5cm lengths and place in a saucepan along with the sugar & 2tbsp water.
2. Bring to the boil, then reduce the heat & simmer for at least 5-8 minutes, until tender. Remove from the heat & allow to cool.
3. Cut half a piece of ginger into strips & set aside, then finely cop the rest. Whip the cream until it forms stiff peaks, then fold in the cooked rhubarb and the chopped sstem ginger.
4. Spoon into glasses & chill for 20 minutes at least. Decorate with the reserved gibger strips & serve.
Title: Silky Vanilla Ice Cream (Custard)
Ingredients:
- 3/4 sugar
- 1/2 corn syrup
- 1/8 salt
- 2 1/2 milk
- 2 heavy cream
- 3 eggs
- 2 vanilla extract
Instructions:
1. In a medium sized saucepan, add milk, sugar, cream, corn syrup and salt.
2. Cook over medium heat to 175210 (use a candy thermometer if you have one) or until steaming but not boiling.
3. Whisk 3 eggs in a bowl and ladle in cream mixture one scoop at a time, whisking all the time, until about 2 cups of mixture is in the eggs. This is called tempering.
4. Pour egg mixture back into saucepan and cook to 180210, or for about 2 minutes until slightly thick. Again, don't allow mixture to boil.
5. Remove from heat. Add vanilla extract.
6. Pour into bowl through a fine sieve to remove any egg solids.
7. Allow to cool. Cover and place in refrigerator for at least 4 hours before churning.
8. Follow manufacturer's instructions for churning and freezing ice cream! ENJOY!
Title: French Pastry Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 2 flour
- 1 sour cream
- 1/2 baking soda
- 1/4 salt
- 2 vanilla
- 1/2 cocoa powder
- 3/4 hot water
- 3 powdered sugar
Instructions:
1. dissolve cocoa into hot water; let cool while you prepare other ingredients.
2. cream butter and sugar well.
3. add flour, sour cream, baking soda, salt and vanilla.
4. add cocoa mixture.
5. fold in egg whites.
6. pour into greased 9x13 pan.
7. bake at 350° dor 15 minutes.
8. lower oven to 325° nd bake for an additional 20 minutes or until tests clean.
9. when cool, sprinkle generously with powdered sugar.
Title: Dulce De Leche Bat Cookies
Ingredients:
- 3/4 all-purpose flour
- 1/4 all-purpose flour
- 3/4 coarse salt
- 1/4 baking powder
- 2 unsalted butter
- 1/4 granulated sugar
- 1/4 light brown sugar
- 1 egg
- 1 pure vanilla extract
- 4
- 1/2
- 1/4
Instructions:
1. Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
2. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one "wing" on each side of the triangle. Refrigerate 30 minutes.
3. Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.
Title: French Cream Fruit Dip
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 1 granulated sugar
- 1/4 lemon, juice and zest of
- 1
Instructions:
1. Soften cream cheese and then whip with powdered sugar.
2. Whip cream and sugar together until it forms soft peaks.
3. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency.
4. Serve with fresh fruit tray or fruit salad.
5. Keep refrigerated until ready to eat.
Title: Cinnamon Cookie Wreaths
Ingredients:
- 3/4 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 baking soda
- 1 1/2 ground cinnamon
- 1/2 ground ginger
- 1 egg
- 1 vanilla
- 2 1/4 flour
- 2 granulated sugar
- chocolate piece
Instructions:
1. In bowl, beat butter with electric mixer 30 seconds.
2. Beat in 1/2 cup granulated sugar, brown sugar, baking soda, 1/2 teaspoons of cinnamon, ginger, and 1/8 teaspoons salt until combined.
3. Beat in egg and vanilla until combined.
4. Beat in flour.
5. Divide dough in 1/2 and cover and chill about 1 hour or until easy to handle.
6. Preheat oven to 350°F.
7. Combine 2 TBS granulated sugar and remaining 1 tsp cinnamon.
8. On lightly floured surface, roll half dough at a time to 1/4 inch thickness.
9. Cut with 3 inch scalloped cookie cutter.
10. Cut out centers with 1 inch scalloped cutter.
11. Place cutouts on ungreased cookie sheet.
12. Sprinkle with cinnamon sugar. (I added a little red and green sugar too).
13. Press candy pieces into dough.
14. Bake 10-12 minutes or until edges are firm and bottoms are lightly browned.
15. Cool for about 2 minutes on cookie sheet, then transfer to wire rack to cool completely.
16. Decorate with frosting if desired - I used store bought.
Title: Viennese Sand Cookies
Ingredients:
- 1 1/2 unsalted butter
- 1 granulated sugar
- 1 vanilla extract
- 1 flour
- 2 powdered sugar
- 2 fresh lemon juice
- 2 -4
- 2
- 1/2
Instructions:
1. In large mixer bowl, cream together 1 cup of the butter, the 1 cup granulated sugar, egg yolk, vanilla and flour. Cover dough and chill at least 2 hours.
2. Preheat oven to 325 degrees.
3. Make 72 balls of dough the size of small walnuts. Place two inches apart on ungreased cookie sheets. Dip bottom of small glass iinto sugar and use to flatten each ball to 1/8 inch thickness.
4. Bake in preheated oven 10-12 minutes, or until cookies are lightly colored with slightly browned edges. Place on cooling rack.
5. Prepare filling: Combine powdered sugar, and another 1/2 cup butter and lemon juice. Filling may be colored red or green with a couple drops of food coloring, if desired. Place filling on one cookie and cover with another, repeating until you have 36 filled sandwiches.
6. In microwave heat chocolate and remaining 1 tablespoon butter until just melted. Dip an edge of each cookie into chocolate, then in nuts.
Title: Cranberry Conserve
Ingredients:
- 1 fresh cranberries
- 1 water
- 1 1/2 sugar
- 1 orange
- 1 apple
- 1 pear
- 1 golden raisin
- 1 fresh lemon juice
- 3/4 pecans
Instructions:
1. In a medium heavy saucepan combine cranberries and water and cook until berries burst, about 10 minutes.
2. Add all other ingredients except pecans and cook, stirring frequently, until mixture thickens, about 25 minutes.
3. Add nuts, stir to combine, and allow to cool.
4. Transfer to a nonreactive bowl or jar and refrigerate, covered, for up to 2 weeks.
5. Conserve may also be frozen in plastic food storage bags for up to 1 year. Alternatively, you can process hot mixture in sterilized jars and keep in a cool, dark place for up to 6 months.
Title: Peanut Butter Kisses Surprise Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 peanut butter
- 1/2 sugar
- 2 light corn syrup
- 1 egg
- 1 vanilla extract
- 1 1/4 flour
- 1 baking soda
- 1/8 salt
- granulated sugar
Instructions:
1. Beat butter and peanut butter in large bowl until light and fluffy.
2. Add sugar, corn syrup, egg and vanilla; blend well.
3. Stir together flour, baking soda and salt add to peanut butter mixture, blending well.
4. Heat oven to 350 degrees.
5. Shape dough into about 30 (about 1 1/4") balls.
6. Press a kiss into each ball, covering completely with dough; reshape into balls and roll in granulated sugar.
7. Place on ungreased cookie sheet and bake for 10-12 minutes, or until golden brown around edges.
8. Cool slightly on cookie sheet; then cool completely on wire racks.
9. Set aside 30 kisses and place remaining ones in a heavy duty resealable plastic food storage bag.
10. Microwave at 50% for 1 minute and knead. If necessary, microwave at 15 second intervals, kneading after each heating until chocolates are melted and smooth.
11. Cut small piece from corner of bag and drizzle chocolate over cookies.
12. Place a kiss in the center of each cookie.
Title: Chocolate Biscotti (No Butter)
Ingredients:
- 2 eggs
- 1 salt
- 130 sugar
- 150 flour
- 50 baking powder
- 1 dark chocolate
- 100
Instructions:
1. Cream together the eggs with a pinch of sugar until frothy using an electric mixer.
2. Spoon in the sugar little by little to make a pale yellow batter.
3. Sift together flour, cocoa and baking powder; fold carefully into the egg mixture.
4. Fold in nuts and chocolate.
5. Chill for about 20 minutes.
6. Flour hands and divide the dough into two.
7. Form into logs in the length of an oven tray.
8. Bake for 5 minutes in a 175°C (350°F) oven.
9. Lower the temperature to 150°C (300°F) and bake for 15 minutes.
10. Cut into pieces about ½-inch.
11. Dry them in the oven for 15 minutes.
12. When cool, store in an airtight tin.
Title: Strawberry Rhubarb Ice
Ingredients:
- 2 rhubarb
- 1 strawberry
- 1/3 Grand Marnier
- 1/2 sugar
Instructions:
1. In a 3 quart saucepan combine all ingredients.
2. Heat mixture to boiling over medium heat stirring occasionally.
3. Continue to cook until mixture bubbles and thickens,about 10 minutes.
4. Remove mixture from heat and cool to room temp.
5. Puree mixture in food processor with chopping blade (or in blender).
6. Pour into container of ice-cream make and process into ice following manufacturers directions.
7. Transfer to freezer container and freeze.
8. Without an ice-cream maker, pour mixture into an 8 inch square metal pan.
9. Cover with plastic wrap.
10. Freeze mixture until firm.
11. Break mixture into 1 inch chunks.
12. Process frozen chunks in food processor (chopping blade) until smooth and fluffy.
13. Put back in freezer until serving time.
14. Just before serving let ice stand at room temp for 15 minutes to soften slightly.
Title: Chocolate Chip Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 sour cream
- 1 butter
- 1/2 eggs
- 1/2 chocolate chips
- 4
- 1 1/2
Instructions:
1. preheat oven to 350.
2. grease and flour bundt pan.
3. beat all ingredients except chocolate chips well with mixer(approx 3 minutes).
4. stir in chocolate chips.
5. pour in greased and floured bundt pan.
6. bake 50 minutes until toothpick inserted in center comes out clean and top of cake is light golden brown.
7. allow to cool in pan 5 minutes then invert onto a serving platter/cake plate.
Title: Healthy Cookies
Ingredients:
- 2 - 2 1/2 bananas
- 4 baking soda
- 1 honey
- 2 cinnamon
- 1 Splenda sugar substitute
- 1/4 coconut
Instructions:
1. preheat oven to 350.
2. mash bananas in bowl
3. stir in the rest of ingredients.
4. if it's too dry/wet add honey or oats.
5. place dough on ungreased cooking sheet (the cookies don't rise/spread very much so make them the size/thickness you want them to be when they're done).
6. bake for 15-18 min.
7. enjoy!
Title: Pistachio-Grand Marnier Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 sour cream
- 1 1/2 Grand Marnier
- 3/4 eggs
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Oil 12 cup bundt pan.
3. Combine all cake ingredients in large bowl.
4. Beat (with mixer) for 3 minutes.
5. Spoon into pan.
6. Bake for 45 minutes or until tester comes out clean.
7. Cool 15 minutes!
8. Remove from pan.
9. Cool, then dust with powdered sugar.
Title: Melon and Jicama "sushi"
Ingredients:
- 1 honeydew melon
- 1 cantaloupe
- 1 jicama
- 2 honey
- 1/4 powdered ginger
- 2 sesame seeds
Instructions:
1. Put melons on a plate to collect juice, cut melons in 1/2 lengthwise.
2. Clean and cut off rind of melons.
3. While the melon is still on the plate, cut thin slices lengthwise so the slices are long. (For a thinner slice, use a potato peeler).
4. Leave the melon on the plate until ready to assemble your "sushi".
5. On a cutting board, cut thin, long julienne sticks of jicama. Cut the sticks 1/2" to 1" longer than the widest of your melon strips.
6. Pour the melon juice into a small bowl and mix in the honey and ginger.
7. Lie strips on cutting board, one at a time.
8. Place 3-4 sticks of jicama on melon flush with one side of the melon - -this will allow a flat side when the rolled "sushi" sits up.
9. Roll the melon slice around the jicama and sit up on its side. Trim any jicama that might hang over so it sits flat.
10. Drizzle the honey sauce over the "sushi".
11. Sprinkle sesame seeds lightly over the fruit.
12. You may toast the seeds if you wish a nuttier flavor.