lumicero/recipes-ing2inst huggingface dataset:
Title: Emeril's Tiramisu
Ingredients:
- 1/4 milk
- 2 butter
- 1 1/4 flour
- 3 eggs
- 1 1/4 sugar
- 3 hot water
- 10 Grand Marnier
- 10 mascarpone cheese
- 3 rum
- 1 eggs
- 2 sugar
- 3 heavy cream
- 6 vanilla
- 1 salt
- 1/4 cocoa powder
- 1 powdered sugar
Instructions:
1. sponge cake: Preheat oven to 350 degrees.
2. grease and lightly flour a 9*13 inch sheet tray.
3. heat milk and butter until the butter melts.
4. stir the flour and baking powder together.
5. put the eggs, sugar, and yolks, in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
6. fold in the flour mixture and the milk.
7. pour into prepared pan.
8. bake 10-15 minutes or until done.
9. Mascarpone cream: Combine the espresso, water and the Grand Marnier, set aside.
10. combine the mascarpone and the rum in a large bowl, beat until smooth.
11. In a medium bowl, beat the egg yolks, and 3 Tbsps of the sugar together until smooth.
12. set over a hot water bath and beat for 3 minutes until light and foamy.
13. remove from heat, and without waiting beat this mixture into the mascarpone mixture.
14. set aside.
15. whip the cream until the cream holds a firm shape.
16. fold in vanilla.
17. in two samll additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
18. then fold the whipped cream into the remaining mascarpone mixture.
19. Set aside.
20. beat the egg whites and salt on medium until foamy.
21. Increase the speed and add the remaining 3 Tbsps sugar,beat until glossy not dry.
22. assembly: cut the sponge cake in half crosswise.
23. place in a pan large enough to fit the halved sponge cake snugly.
24. moisten the cake with half of the espresso mixture.
25. top with half of the mascarpone mixture, spreading evenly.
26. sprinkle generously with cocoa powder, and podwered sugar.
27. top with other half of sponge cake layer.
28. moisten with remaining mascarpone mixture, spreading evenly.
29. sprinkle generously with cocoa powder and powdered sugar.
30. Refrigerate, uncovered for two hours.
Title: Mint Fudge Tart
Ingredients:
- 32 butter
- 2 reduced-fat cream cheese
- 1 vanilla extract
- 1/3 eggs
- 1 Cool Whip Lite
- 1/2
- 1/4
- 1
- 1/4
- 2
- 8
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. To prepare the crust, combine the first three ingredients in a bowl and toss with a fork until combined. Firmly press mixture into bottom of a 9 inch springform pan.
3. To prepare filling, beat cocoa and milk at medium speed until blended. Add cream cheese and beat well. Add syrups, extracts, and eggs. Beat until smooth.
4. Poor into prepared crust. Bake for 35 minutes until set (do not overbake). Cool completely on wire rack.
5. Cover and chill 4 hours.
6. To prepare topping, shave long edge of mint thins using a vegetable peeler. Spread whipped topping over tart; sprinkle with mint shavings.
Title: Gateau Chocolate
Ingredients:
- 50 dark chocolate
- 30 unsalted butter
- 40 self raising flour
- 1 cocoa powder
- 30 sugar
- 4 sugar
- 4 confectioners' sugar
- 40
Instructions:
1. Preheat your oven to 170c.
2. Grease a 23cm cake tin.
3. Melt the chocolate and cream in a double boiler over gently simmering water, stir to mix.
4. Add the chocolate/cream mix to the butter and stir.
5. Set aside, not in the fridge.
6. In another bowl, put the egg yolk and first 40g of sugar, stir until the egg yolk gets a creamy colour.
7. Mix this into the chocolate mixture.
8. Sift the flour and cocoa powder into this mixture, and mix through.
9. In another bowl, put the egg whites, beat for 1 minute and add the extra sugar and beat until stiff.
10. Add 1/3 of beaten egg whites into the chocolate mixture, stir, then add the rest of the egg white gently.
11. Put it in the pre-heated oven and bake for about 50-60 minutes.
12. Leave in the tin for about 10 minutes, then turn out onto a rack to cool.
13. Serve with some icing sugar dusted over, and some cream over it.
Title: Great Britain Treacle Tart
Ingredients:
- 1 1/2 all-purpose flour
- 2 sugar
- 6 butter
- 2 vegetable shortening
- 3 -4 cold water
- 4 ground ginger
- 1/2 lemon juice
- 1 egg
- 1 dark corn syrup
- 1 2/3 molasses
- 1
Instructions:
1. TO MAKE PASTRY, in a medium bowl, combine flour and sugar. Use a pastry blender or fork to cut in butter and lard or shortening until mixture resembles coarse crumbs. Stir in enough water to make a soft dough that forms a ball. Wrap in plastic wrap; refrigerate 30 minutes.
2. TO MAKE FILLING, in a large bowl, combine breadcrumbs, ginger, lemon juice, egg, corn syrup and molasses.
3. TO COMPLETE, preheat oven to 350°F Butter a 9-inch pie pan or quiche dish. On a lightly floured surface, roll out pastry until 1/8 inch thick. Fit into buttered pie pan or dish; trim and flute edge. Pour in filling; smooth surface. Bake in center of oven 20 to 30 minutes or until filling is firm and pastry is golden brown. Cut tart into wedges. Serve with ice cream, whipped cream or custard. Makes 1 (9-inch) tart.
4. Best of International Cooking.
Title: Sammie's Peach Cake
Ingredients:
- 18 1/4 water
- 3
- 1/3
- 1 1/2
- 1
Instructions:
1. open peaches do not drain.
2. Mix cake according to box instructions and pour in a greased.
3. 9x13 pan.
4. pour peaches evenly over cake juice and all.
5. cover top with cinnamon and sugar.
6. bake at 350 for 30-40 minutes or until golden.
Title: Chocolate Caramel Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3
- 1/2
- 3/4
- 3
- 1
Instructions:
1. Bake cake according to package directions for a 9x13 inch pan and cool on a wire rack for 5 minutes.
2. Make slits across the top of the cake, making sure not to go through to the bottom.
3. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
4. Slowly pour over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
5. Let cake cool in pan completely.
6. Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of carmel topping, if desired.
7. Refrigerate and serve right from the pan!
Title: Buttermilk "Dump" Pound Cake
Ingredients:
- 1 shortening
- 2 sugar
- 3 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 3 eggs
- 1 buttermilk
- 2
Instructions:
1. DUMP all ingredients in large mixing bowl and mix with electric mixer on medium speed for 15 minutes.
2. Pour batter into greased Bundt or tube cake pan.
3. Put into COLD oven.
4. Set oven temperature at 325 degrees and bake for 1 hour 20 minutes, or until cake tests done.
Title: Brownie Bread Pudding
Ingredients:
- 1 1/2 sugar
- 1 milk
- 3/4 butter
- 1 1/2 egg
- 1 salt
- 1 walnuts
- 1/4
- 1/2
Instructions:
1. Combine breadcrumbs, chocolate chunks, sugar& milk in the top of a double boiler until chocolate is melted.
2. Stir in butter.
3. In a small dish, beat egg& salt together and add into chocolate mixture, along with walnuts.
4. Pour into a greased 1 quart dish.
5. Set dish in a pan filled with 1" of water and bake at 350 degrees for about 55 minutes, until a knife inserted in the center comes out clean.
Title: Lemon Bars
Ingredients:
- 2 all-purpose flour
- 1 confectioners' sugar
- 1 salt
- 1 butter
- 4 eggs
- 2 granulated sugar
- 6 all-purpose flour
- 6 fresh lemon juice
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
2. Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
3. Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.
Title: Premier White Lemon Cookies
Ingredients:
- 2 all-purpose flour
- 1/4 salt
- 1 butter
- 2/3 granulated sugar
- 1/4 lemon peel
- 1/2 vanilla extract
- 2 vegetable shortening
- 1
Instructions:
1. COMBINE flour and salt in small bowl. Beat butter, sugar, lemon peel and vanilla extract in large mixer bowl until fluffy. Gradually beat in flour mixture. Stir in 1 cup morsels.
2. DIVIDE dough into 4 even pieces. Gently shape each piece into an 8 x 1-inch diameter log. Wrap logs tightly in wax paper. Refrigerate for at least 1 hour or until firm.
3. PREHEAT oven to 350°F.
4. UNWRAP logs; cut each log with serrated knife into 16 slices, about 1/2-inch thick. If necessary, reshape edges of cookies. Place 2 inches apart onto ungreased baking sheets.
5. BAKE for 13 to 14 minutes or until edges are set. Cool for 2 minutes; remove to wire racks to cool completely.
6. LINE baking sheet with wax paper.
7. MICROWAVE remaining 1 cup morsels and vegetable shortening in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
8. DIP top half of cookies into melted morsels. Scrape off excess against side of bowl. Place on baking sheets. Refrigerate for 20 minutes or until set.
9. NOTES:
10. tFor chocolate chip orange cookies, substitute 2 to 3 tablespoons of orange zest for the lemon zest and NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels for the Premier White Morsels.
11. tDough logs may be frozen up to 1 month in advance. Place wrapped logs in plastic freezer storage bags.
Title: Pumpkin Pie Squares
Ingredients:
- 3/4 all-purpose flour
- 3/4 oatmeal
- 1/2 walnuts
- 1/2 pecans
- 1 unsalted butter
- 2 butterscotch pudding mix
- 1 eggs
- 1 -2 flaked coconut
- 1 pumpkin pie spice
- 1 pumpkin
- sweetened condensed milk
- cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Mix all crust ingredients in a large bowl.
3. You may want to pulse your nuts on the food processor to get them even finer for a more uniform crust.
4. Press crust mix into an ungreased 9x13-inch pan.
5. Try to spread it as evenly as possible.
6. Beat eggs in the same bowl used for mixing the crust and mix in all remaining filling ingredients.
7. Pour over crust and bake for 35-45 minutes or until a knife inserted in the center comes out clean.
8. Cool for an hour and serve with whipped cream.
9. Also yummy served warm with ice cream.
Title: Fudge Cupcakes - Gluten Free
Ingredients:
- 125 dark chocolate
- 50 butter
- 4 eggs
- 1/2 milk
- 1 vanilla essence
- 1 2/3 cocoa powder
- 1 gluten free baking powder
- 1 brown sugar
- 1/2 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 200°C or 180°C if using fan forced oven. Line a 12 hole muffin tin with paper cases.
2. Melt chocolate and butter, until smooth. Can use the microwave if wished. Cool.
3. Stir in the egg yolks, then gradually add the milk and vanilla.
4. In another large bowl- Combine the almond meal, sifted cocoa and baking powder, sugar and chocolate bits. Stir this mixture into the chocolate mixture.
5. Beat the egg whites with an electric mixer, until soft peaks form.
6. Fold 1/3 of the egg whites into the chocolate mixture.
7. Fold in the remaining egg whites.
8. Spoon the mixture into the paper cases.
9. Bake for about 20 minutes, or until cooked.
10. Transfer to wire racks to cool.
11. Dust with sifted cocoa or pure icing sugar, if desired.
12. These cakes are suitable to freeze.
Title: Raspberry Apple Crisp
Ingredients:
- 3 raspberries
- 2 apples
- 1 brown sugar
- 3/4 rolled oats
- 3/4 flour
- 1 1/2 cinnamon
- 6 butter
Instructions:
1. Preheat oven to 350°F.
2. Toss together berries and apples, spread evenly over bottom of 8X8 baking dish.
3. In medium bowl combine sugar, flour, cinnamon and oats.
4. Using pastry cutter work butter into oat mixture until crumbly.
5. Spread over fruit, pressing down lightly.
6. Bake 40-45 minutes or until top is lightly browned.
7. Cool before serving. Top with whipped cream or vanilla ice cream.
Title: Sugar and Spice Snaps
Ingredients:
- 2 1/2 all-purpose flour
- 1/8 table salt
- 1/2 cream of tartar
- 1/2 baking soda
- 1/2 nutmeg
- 1/4 cinnamon
- 1/4 honey
- 1/4 butter
- 1 granulated sugar
- 1 egg
- 1/3 milk
- 1/2 granulated sugar
Instructions:
1. Sift flour with salt, cream of tartar, baking soda, nutmeg, and cinnamon. In a large mixing bowl cream honey and butter with 1 cup sugar until light; beat in egg and milk. Stir in flour mixture.
2. Roll dough into small, teaspoon-sized balls and roll in 1/2 cup sugar. Press lightly in the center of the ball with your thumb to make cookie slightly flat and indented. Bake at 375° F for about 10 minutes, or until done.
Title: White Chip Pumpkin Spice Cake
Ingredients:
- 1 eggs
- 3 canned pumpkin
- 1 evaporated milk
- 2/3 white chocolate chips
- 1/3 Pet milk
- 2 cinnamon
- 3
Instructions:
1. Grease and flour a bundt pan; preheat oven to 350°F.
2. Combine cake mix, eggs, pumpkin, milk, and oil in mixing bowl. saving 3 tablespoons of Pet milk.
3. Beat with mixer at low speed until moist, then beat at medium speed for two minutes.
4. Stir in 1 cup chips.
5. Pour into bundt pan and bake for 40-45 minutes.
6. Glaze:
7. Melt remaining cup of chips in microwave with 3 tablespoons of Pet milk.
8. Stir in cinnamon.
9. Drizzle over baked cake.
Title: Berry Apple Crisp
Ingredients:
- 1 strawberry
- 1/2 blueberries
- 1/2 blackberry
- 1/2 raspberries
- 5 green apples
- 1/2 rhubarb
- 2 oatmeal
- 1/4 brown sugar
- 1/2 whole wheat flour
- 2 cinnamon
- 1 nutmeg
- 1/2 butter
- 1 lemon juice
Instructions:
1. Preheat oven to 375°F.
2. Heat apples and rhubarb in a greased glass dish for 10 minutes.
3. Add all other fruit. Mix dry ingredients, and butter, cover fruit mixture. and bake for 15 minutes, or until brown.
4. ENJOY!
Title: Chocolate Chip Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 4 all-purpose flour
- 4 baking powder
- 1 baking soda
- 2 sour cream
- 1 1/2 butter
- 1/2 confectioners' sugar
- 3 milk
- 1/4 vanilla extract
- 3
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Batter:
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add eggs one at a time.
5. Beat in vanilla.
6. Combine Flour, baking powder and soda, whisk then add to creamed mixture alternating with the sour cream.
7. Fold in chocolate chips.
8. Pour into greased and floured 10" Fluted Tube (Bundt) pan. Bake @ 350 F for approx 60-65 minutes until a tooth pick inserted near the center comes out clean.
9. Cool for 10 minutes then remove to a wire rack to cool completely.
10. Glaze:
11. In a sauce pan, melt chocolate chips and butter on a low heat.
12. Remove from heat and whisk in confectioner's sugar, milk and vanilla until smooth.
13. Drizzle over cake.
Title: My Pear Crisp
Ingredients:
- 3 pears
- 1/3 raisins
- 1/4 cinnamon
- 2 sugar substitute
- 2 sugar
- 1 cornstarch
- 1/4 vanilla extract
- 1/2 water
- 1/2 quick oats
- 1 light butter
- 1/4 cinnamon
- 1 sugar substitute
- brown sugar
- vanilla ice cream
- cinnamon
Instructions:
1. Preaheat oven or toaster oven to 375*F.
2. Mix cornstarch, sugar, cinnamon, and water in a small bowl. Stir to combine.
3. Chop pears, remove the insides, combine with apricots.
4. Spray a pan with cooking spray and add pear mixture. Stir in cornstarch mixture.
5. Cook a few minutes, stirring constantly until the the whole thing gets thick and the fruit is tender.
6. Spray a pie dish with cooking spray, add the fruit from the pan and set aside.
7. Melt butter in the microwave. Stir in sugar and cinnamon.
8. Combine oats and cereal and stir in butter mixture. Stir to combine.
9. Spread mixture on top of the fruit in pie dish and put into oven.
10. Bake until topping begins to brown/get crispy.
11. Serve warm or cold. Top with vanilla ice cream or whipped cream if you desire and sprinkle with the extra cinnamon.
Title: Eggnog Pound Cake
Ingredients:
- 1 eggs
- 1 1/4 nutmeg
- 2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat all ingredients together at low speed with an electric mixer until blended.
3. Increase speed to medium, and beat 2 minutes.
4. Pour into a lightly greased 9x5-inch loaf pan.
5. Bake at 350 degrees for 1 hour to 1 hour and 5 mintues or until a long wooden pick inserted comes out clean.
6. Cool in pan on a wire rack 10 minutes.
7. Remove from pan to wire rack and cool competely (about 1 hour).
Title: Maple Pudding Chomeur (Gluten Free, Dairy Free)
Ingredients:
- 2 baking powder
- 2 xanthan gum
- 1/4 salt
- 1 vegan margarine
- 1/2 sugar
- 1 eggs
- 2 maple syrup
- 1 soymilk
- 1 silken tofu
- 1 vanilla
- 1/2
Instructions:
1. Preheat oven to 450 degrees F.
2. Combine gluten-free flour, baking powder, xanthan gum and salt to a bowl. Set aside.
3. In bowl of a stand mixer, cream the margarine and sugar together until light and fluffy. Add the eggs. Beat until light and fluffy. Stir in the flour mixture until just combined.
4. In a food processor, mix soy milk, tofu and vanilla until creamy.
5. In large saucepan, bring maple syrup and soy mixture to a boil over medium heat.
6. Using an ice cream scooper or 2 spoons, scoop the batter into ramekins or oven-safe bowls. Alternatively, spread the batter into a 9-inch x 13-inch baking dish. Place ramekins on baking sheet lined with parchment paper. Pour maple syrup and soy mixture over batter.
7. Bake until cake sets and tester comes out clean when tested with a toothpick, about 12 to 15 minutes. Remember syrup mixture is extremely hot, do not touch with your fingers. Serve pudding warm.
Title: Pacific Island Pudding
Ingredients:
- 1 unflavored gelatin
- 15 agar-agar
- 2 low-fat plain yogurt
- 2 vanilla essence
- 1 artificial sweetener
- 1 fresh mango
- 2 guava
- passion fruit
- fresh mint leaves
Instructions:
1. For Agar use only one packet.
2. Sprinkle the gelatine onto 85ml/3 fl oz hot water. Stir until dissolved. Stand for 4 minutes, stirring occasionally, then set aside to cool.
3. In a bowl, mix the yogurt and vanilla essence together. Sweeten to taste then fold in the gelatine and stir well.
4. Whisk the egg whites until stiff and fold into the yogurt mixture using a metal spoon. Pour into an 852ml/1½ pint mould and chill in the refrigerator until set.
5. Peel and finely chop the mango and guava and chill until the mousse is set.
6. Turn out the mousse and cut into 4 slices. Serve each portion with the tropical fruit and decorate with the seeds from the passion fruit and a small sprig of mint.
Title: Banana Coconut Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 3 eggs
- 1 banana
- 1/2 buttermilk
- 1 vanilla extract
- 2 1/4 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 coconut
- 1/2 brown sugar
- 1 cinnamon
- 1/2 ginger
Instructions:
1. In a small bowl mix the coconut, brown sugar, cinnamon, and ginger. Set aside.
2. Grease and flour a 9" tube pan.
3. Cream butter and sugar. Beat in eggs, 1 at a time.
4. Add bananas, buttermilk and vanilla.
5. Sift flour, baking powder, baking soda, and salt together. Beat into banana mixture to blend.
6. Pour half of the batter into the tube pan. Sprinkle with half of the coconut mixture. Add remaining batter and sprinkle with remaining topping.
7. Bake at 350 degrees for 50 minutes.
Title: Low-Fat Black and White Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 2/3 unsweetened applesauce
- 1 sugar
- 1/4 butter
- 1 vanilla extract
- 1 lemon juice
- 2 confectioners' sugar
- 1 1/2 milk
- 3 vanilla extract
- 1/4
- 1/2
- 2
Instructions:
1. COOKIE: Preheat oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Set applesauce in a fine sieve to drain while you prepare the other ingredients.
4. In a medium bowl, whisk together flour, baking powder and salt.
5. In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.
6. Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.
7. Bake for 10 minutes, until set but not browned.
8. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
9. ICING: When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth.
10. Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.
Title: Purim Hamantaschen
Ingredients:
- 1 currants
- 1 1/2 water
- 2 apples
- 1 vanilla bean
- 6 lemon rind
- 1 sea salt
- 3 egg
- 1/2 vanilla extract
- 1/2
- 1
- 2
- 1
Instructions:
1. Filling Instructions:.
2. In blender, on high speed, puree currants in 1 ½ cups water until smooth.
3. In a medium saucepan, combine currant mixture, apples, vanilla bean, lemon rind and dried apricots.
4. Cook over medium heat, stirring occasionally, until apples are soft, about 45 minutes.
5. Dough Instructions:.
6. In a large bowl, combine almond flour and salt.
7. In a smaller bowl, mix together oil, egg, agave, and vanilla.
8. Mix wet ingredients into dry.
9. Roll dough into 1 inch balls; place them on a parchment lined baking sheet, then press flat into small circles.
10. Scoop one teaspoon of filling into each circle of dough.
11. Fold the dough in from three sides and pinch the corners to form a triangle shaped cookie.
12. Bake at 350° for 10-12 minutes until dough is golden brown.
13. Serve.
Title: Mocha Soy Pudding II
Ingredients:
- 6 firm tofu
- 12 soymilk
- 1/4 milk
- 2 vanilla
- 1 salt
- 1
Instructions:
1. melt chocolate in microwave or stove top, whichever you prefer.
2. blend tofu, milk, coffee, vanilla and salt in food processor or blender for 30 seconds.
3. add melted chocolate while motor is running.
4. blend until smooth and creamy, about 1 minute.
5. chill for atleast one hour.
Title: Bittersweet Chocolate Tartlets
Ingredients:
- 1/2 butter
- 1 cream cheese
- 3/4 all-purpose flour
- 1/3 sugar
- 1/4 butter
- 3 sugar
- 3 egg
- 2/3 vanilla
- 1 shortening
- 1
- 1/2
Instructions:
1. Heat oven to 325°F Combine 1/2 cup butter and cream cheese in small bowl. Beat at medium speed until smooth. Reduce speed to low; add all remaining shell ingredients. Beat until well mixed. (Mixture will be crumbly.).
2. Shape dough into 24 (1 1/4-inch) balls. Place one ball of dough into each ungreased mini muffin cup. Press dough evenly on bottom and up sides of muffin cup.
3. Melt baking chocolate and 3 tablespoons butter in small saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes). Remove from heat. Cool 5 minutes. Stir in all remaining filling ingredients.
4. Spoon filling into each shell. Bake for 26 to 28 minutes or until filling is set. Cool in pans 5 minutes. Carefully remove tartlets from pan. Cool completely on cooling racks over waxed paper.
5. Melt white baking bar and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Drizzle glaze over tartlets.
Title: Microwave Baked Custard
Ingredients:
- 2 milk
- 4 eggs
- 60 sugar
- 1/2 vanilla essence
- 1/2 ground nutmeg
Instructions:
1. Warm the milk on medium heat for 5 minutes in a large glass jug.
2. Meanwhile thoroughly beat the eggs.
3. Quickly stir in the eggs, sugar and vanilla.
4. Pour into a 1.5 litre glass or ceramic dish. Sprinkle with nutmeg.
5. Cook on medium-low heat for 14-16 minutes.
6. The mixture will thicken as it chills.
7. Refrigerate until set.