lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Mousse--Lightened Up
Ingredients:
- 1 nonfat milk
- 1/2 frozen whole strawberries
- 1 icing sugar
- 2 lemon juice
- 1
Instructions:
1. At medium high speed, beat contents of both envelopes from packing of whipped topping mix with milk until firm peaks are formed, about three minutes.
2. In another bowl, with fork mash strawberries with sugar and lemon juice until a chunky sauce is formed.
3. Add mixture to whipped topping and beat until well combined, one minute.
4. If desired, layer with strawberry preserves in 1 cup glasses.
5. Chill.
6. Garnish with additional whipped topping and strawberries if desired.
7. Enjoy.
Title: Easy Caramel Apple (Or Peach) Tart
Ingredients:
- 1 graham cracker pie crust
- 2 cream cheese
- 3 peanuts
- 1
- 3
- 1/4
Instructions:
1. In medium bowl with electric mixer, beat yogurt and cream cheese on medium speed until blended. Pour into graham cracker crust. Spread pie filling evenly over yogurt mixture. Drizzle caramel topping over top. Sprinkle crushed peanuts at center and around edges of pie.
2. Store in refrigerator.
Title: Pricilla's Pumpkin Roll
Ingredients:
- 9 eggs
- 2 1/2 extra finely granulated sugar
- 1 pumpkin
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 1/2 pumpkin pie spice
- 1 1/2 pecans
- 3 Philadelphia Cream Cheese
- 1/2 unsalted butter
- 2 1/2 powdered sugar
- 1 real vanilla extract
Instructions:
1. In a large mixing bowl, beat eggs until light yellow.
2. Add the remainder of the cake ingredients, except nuts.
3. Blend on medium speed for 1 minute, then scrape the sides of the bowl and blend another 1-2 minutes.
4. Remove bowl from mixer and stir in chopped nuts.
5. Cover and place bowl in refrigerator for 15 minutes.
6. Meanwhile,in another large mixer bowl,cream softened cream cheese and butter together until smooth.
7. Gradually incorporate powdered sugar and then add vanilla and blend well.
8. Cover and store butter cream mixture in refrigerator until needed.
9. Preheat oven to 375 degrees.
10. Grease or spray a jelly roll pan or lipped baking sheet.
11. Remove cake mixture from refrigerator and spread one-third.
12. of the mixture into a rectangular shape about 11 inches by 14 inches.
13. Bake 10-15 minutes until the edges of the cake start to brown.
14. Remove from oven and loosen from pan with a spatula or wide turner.
15. Place waxed paper over cake and place tea towel on top of waxed paper.
16. Flip cake onto waxed paper and carefully remove baking pan.
17. Roll cake from longest side with tea towel and set aside for 20 minutes.
18. Meanwhile, repeat cake baking steps twice more.
19. After twenty minutes, unroll warm cake and spread with one-third of buttercream mixture.
20. Re-roll cake; wrap in waxed paper or foil and refrigerate at least 4 hours or until served.
21. Repeat filling remaining 2 baked cakes.
22. Yield: 3 cake rolls.
23. Servings each cake roll serves 8-10.
24. Notes: Cinnamon can be substituted for pumpkin pie spice.
25. Walnuts can be substituted for pecans.
26. Neufchatel cheese can be substituted for all or part of cream cheese but the filling will be softer.
27. The pumpkin log can be frozen for up to 2 weeks.
Title: Kahlua Frosting
Ingredients:
- 1/3 butter
- 2 1/4 icing sugar
- 2 Kahlua
- 3 instant coffee
- 1 hot water
Instructions:
1. In small bowl dissolve instant coffeee in hot water.
2. Beat butter at medium speed in a mixing bowl until creamy.
3. Add gradually powdered sugar, kahlua and hot coffee mixture.
4. You can add more kahlua if you want a stronger coffee flavor frosting.
5. makes frosting for 1 9X13 cake.
Title: Turtle Thumbprints
Ingredients:
- 2/3 butter
- 1/2 sugar
- 2 vanilla
- 1 all-purpose flour
- 1 1/2 heavy whipping cream
- 20 pecan halves
- 2 shortening
- 48
- 1
Instructions:
1. Combine butter, sugar, egg yolks and vanilla in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm, at least 1 hour.
2. Heat oven to 375°F Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb. (Edges may crack slightly.) Bake for 7 to 10 minutes or until edges begin to brown. Cool completely. Store cookies in a container with a tight-fitting lid for 2 to 3 days or freeze for up to 2 months.
3. On serving day, combine caramels and whipping cream in medium microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 1 minute or until melted; stir until smooth. Spoon about 1/2 teaspoon caramel mixture into center of each cookie. Top with pecan half. If caramel filling gets too thick, reheat in microwave for 10 to 15 seconds until it becomes spoonable again.
4. Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 30 seconds or until melted; stir until smooth. Drizzle over cookies. Let stand until set, about 2 hours.
5. To store drizzled cookies, arrange cookies between layers of waxed paper in a container with a tight-fitting lid. Store at room temperature for 1 to 2 days or freeze for up to 2 months.
Title: Lemon Crinkles
Ingredients:
- 1 butter
- 2 sugar
- 3/4 eggs
- 3 flour
- 1/2 baking soda
- 1/2 cream of tartar
Instructions:
1. Preheat oven to 375°F/190°C.
2. Cream butter, sugar, eggs and lemon extract.
3. Sift together flour, baking soda and cream of tartar and stir into butter mix.
4. Cover and chill for 1 hour.
5. Shape into 1 inch balls and roll in sugar.
6. Bake on a cookie sheet for about 9-11 minutes depending on your oven (cookies should be light brown around the edge).
7. Let rest about 10 minutes before moving.
8. Try one and adjust temperature or time if needed.
Title: Spiced Cranberry Bread Puddings
Ingredients:
- 1 sugar
- 1/2 frozen cranberry juice concentrate
- 1/2 cranberries
- 2 ground cinnamon
- 3 nutmeg
- 12 eggs
- 1/4 Grand Marnier
- 4 vanilla extract
- 1 kosher salt
- 1 heavy whipping cream
- 1/4
- 2
Instructions:
1. Bring 1/2 cup sugar, cranberry juice concentrate, orange juice, and grated orange peel to boil in heavy large saucepan, stirring until sugar dissolves. Mix in cranberries; return to simmer. Reduce heat to medium-low; gently simmer 3 minutes (cranberries should not break). Pour cranberry mixture into strainer set over bowl and drain. Return syrup to same pan. Boil until very thick and reduced to generous 1/2 cup, about 7 minutes. Fold berries into syrup. Cool to room temperature. DO AHEAD Can be made 4 days ahead. Cover and chill. Bring to room temperature before using.
2. Spray six 1- to 1 1/4-cup ramekins with nonstick spray. Line bottom of each with round of parchment paper. Cut round from each bread slice to fit bottom of ramekin. Spread each bread round with 1 teaspoon preserves, then sprinkle with cinnamon and grating of nutmeg.
3. Spoon 1 tablespoon cranberries (with as little syrup as possible) into each ramekin. Top with 1 bread round, preserves side down. Repeat 1 time with berries and bread rounds. Reserve berry syrup.
4. Whisk eggs, liqueur, vanilla, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add cream and stir until sugar dissolves. Pour custard, 1/4 cup at a time, over bread in each ramekin (generous 1/2 cup in each). Let stand at least 15 minutes and up to 1 hour, occasionally pressing bread to submerge.
5. Preheat oven to 350°F Place puddings in 13x9x2-inch metal baking pan. Add enough lukewarm water to pan to come halfway up sides of ramekins. Bake until puffed and firm to touch, about 45 minutes. Remove from water. Let cool 10 minutes. Using small sharp knife, cut around each. Turn out onto plate; peel off paper. Spoon some reserved syrup over. Serve warm.
Title: Limoncello, Raspberry & Mascarpone Mousse
Ingredients:
- 1/4 fresh raspberry
- 1 fresh lemon zest
- 1 mascarpone cheese
- 4 heavy whipping cream
- 1/4 fresh mint leaves
- 1/2
Instructions:
1. Rinse and drain raspberries, gently pat dry and set aside.
2. In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
3. In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
4. In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
5. Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
6. Chill until serving time.
Title: Chocolate Cake
Ingredients:
- 1/4 butter
- 1/4 shortening
- 2 sugar
- 1 vanilla
- 2 eggs
- 3/4 baking soda
- 3/4 unsifted flour
- 1 3/4 baking powder
- 3/4 salt
- 1 milk
- 1 3/4
Instructions:
1. Grease and flour (or use cocoa powder) two 9-inch round cake pans.
2. Cream butter,shortening, sugar, and vanilla until light and fluffy.
3. Blend in eggs.
4. Combine baking soda, baking cocoa, flour, baking powder, and salt in a bowl.
5. Add alternately with the milk to the batter.
6. Blend well.
7. Pour into prepared pans.
8. Bake at 350 degrees F for 30 to 35 minutes.
9. Cool 10 minutes and remove from pans.
10. Cool completely on wire racks.
11. Frost with your favourite icing.
Title: Old Timey Gingerbread Cookies
Ingredients:
- 1 unsalted butter
- 1 brown sugar
- 1 1/2 allspice
- 1 1/2 salt
- 2 ginger
- 2 cinnamon
- 1 ground cloves
- 1 molasses
- 1 egg
- 5 1/2 unbleached all-purpose flour
- 1 1/2 baking soda
- 1/4 water
Instructions:
1. In a large bowl, beat together with a wooden spoon the butter, brown sugar and spices.
2. Add the molasses and the egg; beat well.
3. Stir in 1/2 the flour and all the soda-water mixture, mixing until well blended.
4. Mix in the remaining flour.
5. Divide the dough in half and wrap well.
6. Refrigerate the dough for several hours or even overnight.
7. Work with 1/2 of the dough at a time.
8. Roll the dough on a well-floured surface until it is 1/4 inch thick.
9. Cut into desired shapes.
10. Bake in a pre-heated oven--350° for 8-10 minutes. Do not overbake.
11. Let them rest on the baking sheet to firm up before putting them on a wire rack to cool.
Title: Knafi (Lebanese Pastry)
Ingredients:
- 1 phyllo dough
- 1/2 butter
- 2 ricotta cheese
- 1/2 pine nuts
- 3 sugar
- 1 lemon juice
- 3 sugar
- 1 1/2 water
- 1 lemon juice
Instructions:
1. First, defrost the phyllo dough. Do this by shredding the phyllo in a bowl continuously till completely defrosted. While you are doing the shredding, start adding the butter(this is done so the dough does not stick together).
2. When this process is complete and the dough is shredded thoroughly, separate the dough into two equal portions.
3. In a well buttered 9x13-inch pan, spread out the dough thoroughly, but do not compress. Once the dough is spread evenly, start preparing the Ricotta cheese. Make patties, similar to hamburger patties, but with the cheese.
4. Lay the cheese patties onto the prepared dough in the pan.
5. Once the layer of Ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distributed.
6. Preheat the oven to 350°F Once preheated, place the pan in the middle of the oven for about 45 minutes. What you need to look for, is that the dough browns.
7. Once this occurs, you will need a larger pan in which you will flip the Knafe so the the bottom is on top.
8. Then bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished.
9. The last step is to top the Knafe with the pine nuts and the sweet syrup and enjoy!
10. Sweet Syrup:
11. In a pot, combine 3 cups of sugar with 1 1/2 cups of water. Mix and heat over stove till boiling process. Once boiling add a teaspoon of fresh lemon juice and boil for a few minutes more for thickening process. Let cool and use over Knafe once done baking.
Title: Key Lime Cream Cheese Frosting
Ingredients:
- 1/2 unsalted butter
- 1 cream cheese
- 2 lime juice
- 1 lime zest
- 4 -5 powdered sugar
Instructions:
1. Beat butter and cream cheese until fluffy.
2. Add in lime juice and zest.
3. Slowly mix in powdered sugar, 1 cup at a time.
4. If it seems too runny add a little bit more powdered sugar.
Title: Aunt Donna's Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 1/2 vanilla
- 1 salt
- 1/2 baking soda
- 3 flour
Instructions:
1. Mix Butter, Sugar, Eggs and Vinalla really well.
2. Add Salt, Baking soda, and Flour and Mix well.
3. Chill over night if you want. if you do that, you don't need to put the extra flour inches.
4. Roll out and cut out with cookie cutters.
5. Bake at 350* for 10min.
Title: Chocolate Pound Cake
Ingredients:
- 1/2 butter
- 1/2 vegetable shortening
- 3 sugar
- 5 eggs
- 2 vanilla
- 3 cake flour
- 1/2 baking powder
- 1/2 salt
- 1/2 milk
- 1
Instructions:
1. Preheat over to 325 degrees.
2. Cream together butter, shortening, and vanilla.
3. Add sugar and eggs to the mixture.
4. Sift dry ingredients together and add to creamed mixture alternately with milk.
5. Pour into a greased and floured tube pan.
6. Bake for 1 hour 20 minutes.
Title: Gerry Lefevers Famous Oatmeal Cookies
Ingredients:
- 1 shortening
- 1 brown sugar
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 1 salt
- 1 baking soda
- 3 oatmeal
- 1/2 currants
- 1/4
Instructions:
1. Cream shortening and sugar.
2. Add eggs and vanilla.
3. Add dry ingredients, then nuts,and currants.
4. Roll into two rolls in waxed paper.
5. Chill Slice 1/4 " thick.
6. Place on ungreased cookie sheets.
7. Bake at 350 for about 10 minutes.
8. Let cool a minute on the sheet.
9. I let them brown a bit as I like crisp cookies.
Title: White Chocolate Mousse With Raspberry Compote
Ingredients:
- 3 white chocolate
- 1 marshmallow creme
- 8 fat-free cream cheese
- 1 fresh lemon juice
- 1 1/2 light non-dairy whipped topping
- 12 frozen raspberries
- 1/3 granulated sugar
- 1 cornstarch
Instructions:
1. In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
2. Add the marshmallow creme and stir with wooden spoon until blended.
3. In large bowl, beat the cream cheese with an electric mixer on medium speed until creamy.
4. Add the white chocolate mixture and beat until smooth.
5. Stir in the lemon juice.
6. Using a rubber spatula, fold in the nondairy whipped topping.
7. Combine frozen raspberries and sugar in medium saucepan.
8. Bring to a boil over medium-high heat, stirring consrantlv.
9. Set aside about 1 tablespoon of the raspberry liquid.
10. Boil raspberry mixture, stirring occasionally, until volume is reduced by half, about 8 minutes.
11. Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
12. Cook and stir until thickened, about 1 minute.
13. Remove from heat and let cool.
14. Spoon half of the mousse into eight wine glasses.
15. Layer half of the raspberry compote over the mousse layer.
16. Repeat the layering with the remaining mousse and compete.
17. Cover and chill at least 1 hour.
18. This mousse tastes even better if you allow it to chill overnight.
Title: Peaches and Cream Cobbler
Ingredients:
- 1 crushed pineapple
- 2 brown sugar
- 1 margarine
- 1/2 raisins
- 8 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spread crushed pineapple with its juices in the bottom of a 13x9 inch pan.
3. Next scatter one bag of frozen peaches over the pineapple.
4. Dump the white cake mix on top of the peaches.
5. Scatter second bag of frozen peaches over the cake mix.
6. Sprinkle the optional raisins or pecans.
7. Sprinkle the brown sugar over the raisins.
8. Next evenly pour the melted margarine over the entire pan.
9. Bake 55-60 minutes, or until the edges are crispy golden and pulling away from the side of the pan.
10. Serve warm with vanilla ice cream, frozen yogurt, or whipped cream.
11. Enjoy!
Title: Toffee Brittle Angel Food Cake
Ingredients:
- 1
- 2 1/2
- 6
- 1/4
Instructions:
1. Slice cake into 3 layers.
2. Break toffee bars into tiny pieces.
3. Whip the whipping cream, add the butterscotch topping to it.
4. Frost bottom layer, sprinkle toffee bits on top of whipped cream.
5. Place next layer of the cake on top of first, repeat, continue with 3rd layer.
6. Frost sides of stacked cake with remaining whipped cream.
7. Sprinkle toffee bits all over sides of cake.
8. Drizzle butterscotch topping all over cake.
Title: Lemonade Cupcakes
Ingredients:
- 1 sour cream
- 1 cream cheese
- 1 eggs
- 3
- 1
Instructions:
1. Preheat oven to 350.
2. Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
3. Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
4. Beat with mixer until well blended.
5. Spoon batter into paper-lined muffin tins, filling 3/4 full.
6. Bake at 350 for 20 minutes or until cooked through.
7. Cool completely before frosting.
Title: Refreshing Far East Fruit Salad
Ingredients:
- 1 1/2 confectioners' sugar
- 3 mandarin orange sections
- 44 pineapple
- 12 sweetened coconut
- 3
- 2
- 1 1/2
Instructions:
1. Whip cream with confectioner's sugar in large chilled bowl.
2. Mix next 4 ingredients & fold into whipped cream.
3. Chill thoroughly, at least an hour; confectioner's sugar helps stabilize whipped cream. If planning to keep overnight, stabilize whipped cream with gelatin.
4. Stir in nuts just before serving.
Title: Pistachio Cherry Cookies
Ingredients:
- 1 butter
- 1/2 egg
- 1 white chocolate chips
- 1/2 pistachios
- 1/2 dried cherries
- 1/2
Instructions:
1. Preheat oven to 375.
2. Combine cookie mix, butter and egg. Add pistachios, cherries and white chocolate chips; mix well.
3. Wrap in parchment paper and chill in refrigerator 1 hour.
4. Use small cookie scoop to form balls.
5. Bake on parchment paper for 11-13 minutes or until golden brown.
Title: Irish Coffee Balls
Ingredients:
- 3 1/2 pecans
- 1 confectioners' sugar
- 1 1/2 instant coffee granules
- 3 light corn syrup
- 1/3
Instructions:
1. In a large bowl, combine the cookie crumbs, pecans and 1 cup of sugar.
2. Dissolve coffee granules in the Irish Whiskey in a small cup.
3. Add the coffee/whiskey mixture and the corn syrup to the dry ingredients, mixing until blended.
4. Shape mixture into 1-inch balls and roll in the remaining 1/2 cup of sugar.
5. Store in an air tight container.
Title: Easy Microwave Fudge Frosting
Ingredients:
- 1 white sugar
- 1/4 butter
- 1/4 evaporated milk
- 1 marshmallow cream
- 1 vanilla
- 1
Instructions:
1. In a 1 1/2 quart micro safe bowl, combine sugar, butter and milk.
2. Micro on high 3-4 minutes, uncovered, stirring after 2 minutes until bubbly.
3. Add chips, marshmallow crème, and vanilla to hot mixture.
4. Stir until well blended.
Title: 3 Minute Cinnamon Roll Mug Cake
Ingredients:
- 2 applesauce
- 1 buttermilk
- 1 vanilla extract
- 1/4 all-purpose flour
- 1/4 light-brown sugar
- 2 1/2 ground cinnamon
- 3/4 ground nutmeg
- 1 baking powder
- 1/4 salt
- 1/8 cream cheese
- 1 powdered sugar
- 2 milk
- 1
Instructions:
1. Cream Cheese Icing:
2. Prepare Cream Cheese Icing by combine all ingredients in a small bowl and whisk with a fork until smooth, set aside.
3. Cake:
4. Combine all ingredients in a mug then whisk together with a fork until combine and nearly smooth. Microwave mixture on high power for 1 minute then check cake for doneness. If it is not fully cooked microwave for an additional 15 seconds.
5. Serve warm topped with Cream Cheese Icing.
Title: Cinnamon Banana Chocolate Chip Cake
Ingredients:
- 2/3 sugar
- 1 2/3 eggs
- 2 flour
- 2 1/4 water
- 2/3 baking powder
- 1 1/4 baking soda
- 1 1/4 bananas
- 2 cinnamon
- 1/2
- 1
Instructions:
1. Mix oil sugar and eggs together.
2. Add flour and the rest of the ingredients.
3. Fold in the chocolate chips just until combined.
4. Pour into greased 9 x 13 pan.
5. Bake at 350 for approximately one hour (check center of batter with toothpick; it should come out dry when ready).
Title: Scandinavian Spiced Cake With Applesauce Filling
Ingredients:
- 1/2 all-purpose flour
- 1/2 ground ginger
- 1/2 ground mace
- 1/2 ground cardamom
- 1/4 salt
- 1/2 baking soda
- 1/4 water
- 1/2 vegetable shortening
- 1 sugar
- 1 egg
- 1/2 light molasses
- 1/2 buttermilk
- 1 1/4 applesauce
- 1/4 golden brown sugar
- 1/4 unsalted butter
- 1 cinnamon stick
- 3 golden brown sugar
- 1/4 light molasses
- 3 brandy
- 2
- 1 1/2
Instructions:
1. For cake:
2. Preheat oven to 350°F Lightly butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper.
3. Mix first 5 ingredients in medium bowl. Dissolve baking soda in 1/4 cup water.
4. Using electric mixer, beat shortening and sugar in large bowl until blended. Beat in egg. Gradually beat in molasses. Mix in dry ingredients alternately with buttermilk. Beat in baking soda mixture. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool cake 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack; peel off paper. Cool completely.
5. For filling:
6. Combine all ingredients in heavy medium saucepan. Cook over medium-low heat until thick and reduced to 1 cup, stirring occasionally, about 20 minutes. Transfer filling to small bowl and cool completely. Discard cinnamon stick. (Cake and filling can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover filling with plastic wrap and refrigerate.).
7. For frosting:
8. Beat chilled cream, sugar, 2 tablespoons molasses and brandy in large bowl until stiff peaks form. Spoon 3/4 cup frosting into pastry bag fitted with medium star tip.
9. Cut cake into 3 equal layers. Using bottom of tart pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1/2 cup applesauce filling over. Spread 1 cup frosting over. Repeat layering with 1 cake layer, 1/2 cup filling and 1 cup frosting. Top with remaining cake layer, cut side down. Spread some of remaining frosting thinly over top and sides of cake. Press almonds onto sides of cake. Drizzle remaining.
10. 1 tablespoon molasses over top of cake. Pipe remaining frosting around top edge of cake. Cover and refrigerate at least 1 hour or up to 6 hours.
Title: Cardamom Creme Brulee
Ingredients:
- 8 white sugar
- 3/4 ground cardamom
- 1 1/2 white sugar
- 3
- 6
Instructions:
1. Note that you need to prepare these custards the day before you are serving them.
2. Preheat oven to 350F degrees.
3. In a large roasting pan, place six 3/4-cup custard cups or ramekins; set aside.
4. In a large bowl, whisk the 3/4 cup white sugar and the egg yolks together; then whisk in the cardamom.
5. In a medium saucepan, bring the cream to a boil; then, s-l-o-w-l-y whisk the hot cream into the yolk mixture (you don't want to curdle the yolks).
6. Pour this custard evenly into the 6 ramekins.
7. Have ready a kettle full of hot water.
8. Open oven door, partially pull out rack, place roasting pan on rack, then pour hot water into the roasting pan to come halfway up the sides of the ramekins.
9. Carefully slide rack back into oven, close door, and bake until custards are set in centre, about 40 minutes.
10. Remove ramekins from roasting pan and cool; refrigerate overnight.
11. Anywhere from one to six hours before serving time, preheat your broiler.
12. Arrange ramekins on a baking sheet and sprinkle 1 tsp white sugar onto each one.
13. Broil until sugar browns; watch closely, it only takes about 2 minutes.
14. If your broiler does not provide even heat, rotate ramekins halfway during broiling.
15. Chill custards in refrigerator at least 1 hour, and for as long as six hours, before serving.
Title: Butter Dates Balls
Ingredients:
- 1 butter
- 1 dark brown sugar
- 1 dates
- 1 egg
- 3 coconut
- 1 maraschino cherry
- 1/2 vanilla extract
- 1 coconut
- 2 1/2
Instructions:
1. In a large pot melt butter and when it starts to clarify - smells good add sugar, dates, egg mix well bring to full boil and cook for 1 minute.
2. Stir in cereals, 1cup coconut, cherries, vanilla.
3. Stir with wooden spoon until all ingredients comes together.
4. Let it sit for 10 minutes.
5. Moisten your hands with little bit of water and make small balls.
6. Roll in coconut.
7. Keep in refrigerator in covered container.
8. Can be made one week ahead.