lumicero/recipes-ing2inst huggingface dataset:
Title: Stuffed Strawberries Elegante
Ingredients:
- 12 fresh strawberries
- 4 cream cheese
- 2 confectioners' sugar
- 1 Grand Marnier
- fresh mint leaves
Instructions:
1. Slice off stem end of strawberries to form a flat base.
2. Place berries on flat surface, with pointed end up.
3. With a sharp knife, slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. Pull petals apart slightly.
4. In a small bowl, combine cream cheese, powdered sugar and liqueur; beat until light and fluffy.
5. With a pastry bag and star tip or small spoon, (if mixture thins too much after beating, place filled bag in the refrigerator for about 15-20 min.) then fill strawberries with cream cheese mixture.
6. A plastic zipper sandwich bag can be used instead of a pastry bag by filling with cream cheese mixture, cut one corner off of the bottom of the bag and squeeze.
7. For a beautiful presentation drizzle with melted slightly cooled dark chocolate.
Title: Grandmaman's Baked Apples
Ingredients:
- 1 egg
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 flour
- 1 baking soda
- 2 salt
- apples
- cinnamon
Instructions:
1. Stir first 6 ingredients together in the order listed (if using chopped nuts, add with the salt).
2. Add apples and mix.
3. Sprinkle with cinnamon.
4. Place mixture into a liberally greased pie plate.
5. Bake at 350 F for 25 to 30 minutes.
Title: Crock Pot Apple Dessert
Ingredients:
- 6 granny smith apples
- 1 oatmeal
- 1 brown sugar
- 1/3 flour
- 1 cinnamon
- 1/4 nutmeg
- 1 vanilla
- 1/2 butter
- 1/2 margarine
- pecans
Instructions:
1. Mix oatmeal, sugar, flour, pecans and spices in a small bowl.
2. Stir melted butter and vanilla into mixture until it is crumbly.
3. Put half of the sliced apples in crock pot and spoon half of oatmeal mixture on top.
4. Cover with remaining apples and top with the rest of the crumb topping.
5. Cook on high about 2 1/2 hours.
Title: Dessert Grapes
Ingredients:
- 1 seedless grapes
- 8 roasted cashews
- 1 mint leaf
Instructions:
1. Wash and drain grapes.
2. Cut into clusters of 3, place on paper towels and wait until completely dry.
3. Melt chocolate in a double boiler and remove from heat.
4. Dip each grape cluster in melted chocolate allowing excess to drip back into pan.
5. Roll gently in chopped nuts and place on waxed paper.
6. Refrigerate until firm and decorate with mint leaves before serving.
Title: Nathalie's Best Sugar Cookies
Ingredients:
- 3/4 butter
- 1/2 white sugar
- 1/4 powdered sugar
- 2 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
Instructions:
1. In a large bowl, mix butter and white sugar till smooth. Add powdered sugar, eggs, and vanilla. Mix well.
2. Sift flour, baking powder, and salt in a small bowl. Add flour mixture to butter mixture slowly. Mix well.
3. Cover, and chill dough for at least one hour or overnight.
4. Preheat oven to 350 degrees F. Roll out dough on powdered sugared surface (you can use flour too). Roll out dough to 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
5. Bake 7-9 minutes in preheated oven. Cool completely.
Title: Pears and Caramel Dessert
Ingredients:
- 1/2 pecans
- 1 1/2 butter
- 1 brown sugar
- 1 heavy whipping cream
- 1 vanilla ice cream
- 6
- 3
Instructions:
1. In a small skillet, saute pecans in butter until toasted; set aside.
2. In a small saucepan, combine brown sugar and cream.
3. Bring to a boil; cook and stir for 3 minutes.
4. Place cake slices on individual dessert plates. Top with ice cream and pears.
5. Drizzle with cream mixture; sprinkle with reserved pecans.
Title: Butter Cake 1957
Ingredients:
- 1/2 butter
- 1/4 white sugar
- 1 1/2 vanilla
- 6 salt
- 1 baking powder
- 1 cake flour
- 1 half-and-half cream
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and line two 8 inch cake pans.
3. Beat butter and oil, combining well.
4. Add sugar and vanilla.
5. Beat until fluffy.
6. Add egg yolks two at a time, beating after each addition well.
7. Add dry ingredients and cream alternating, and ending with flour.
8. Bake in preheated oven 350 degrees, for 30 minutes, until tester comes aways clean.
Title: Date & Nut Cake (Gilacgi)
Ingredients:
- 1 1/2 dates
- 6 water
- 2 honey
- 1 lemon juice
- 1/2 ground cinnamon
- 3/4 walnuts
- 1 semolina
- 1 1/4 all-purpose flour
- 1 1/4 baking powder
- 1 granulated sugar
- 1/4 vanilla
- 1/2 butter
- 1
Instructions:
1. Combine dates and water in a small saucepan. Bring water to a boil; simmer 5 minutes, stirring constantly. Stir in honey, lemon juice, cinnamon, and nuts. Remove from heat.
2. Preheat oven to 400ºF. Butter a round 8-1/2" cake pan; sprinkle with breadcrumbs.
3. In a large bowl, combine semolina (or farina, or Cream of Wheat), flour, baking powder and sugar. Sprinkle vanilla over the mixture. Stir in butter.
4. Spoon half of the mixture into the buttered cake pan; press over bottom and up side of pan. Spoon date mixture evenly over the top. Sprinkle the remaining flour mixture over the date mixture.
5. Bake in center of the oven for 35 to 40 minutes, or until golden brown. Cool, then slice.
Title: Coconut Custard Pie
Ingredients:
- 1 sugar
- 1 3/4 flour
- 1 butter
- 1/2 milk
- 1/4 half-and-half
- 1/4 eggs
- 4 vanilla extract
- 1 salt
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine sugar and flour. Whisk in melted butter, milk, half and half, and eggs until completely combined.
3. Add vanilla extract and pinch of salt.
4. Pour into a 9-inch unbaked pie crust. Bake 50-60 minutes or until a knife inserted in center comes out clean. Cool completely before serving.
5. Top with 2 cups whipped cream and 1 cup shredded coconut. Cut into 8 slices.
Title: Coconut Macaroons
Ingredients:
- 4 1/2 sweetened condensed milk
- 14 vanilla
- 1 1/2
Instructions:
1. Mix all of the above ingrediants together in a bowl. Make sure all of the coconut is coated.
2. Cover the bowl with plastic wrap and refridgerate the mixture for at least 2 hours. (You may even refridgerate the mixture overnight.).
3. After the 2 or more hours are up and you are ready to bake, preheat the oven to 325 degrees and line a cookie sheet with wax/parchment paper and coat it with non-stick baking spray.
4. Take about 1 to 2 tablespoons worth of the coconut mixture and form balls out of them with your hands, but make sure to SQUEEZE and roll them into balls because that will keep them firm and prevent them from breaking and spreading out while baking.
5. Bake for approximatley 15 to 20 minutes at 325 degrees until they are light brown on the edges.
6. Cool them on the tray for about two minutes then remove.
7. Be sure to store them in a cool and covered place.
Title: Fruit Cocktail Cake Icing
Ingredients:
- 1 1/2 sugar
- 1 butter
- 1/2 pecans
- 1/2 coconut
- 3/4
Instructions:
1. Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir.
2. Remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled).
3. Note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--This is the only frosting you will want to use over Fruit Cocktail Cake (Recipe #7061)!
Title: Raspberry Caramel Cake
Ingredients:
- 2 plain flour
- 2 baking powder
- 1/2 bicarbonate of soda
- 1 salt
- 1/2 unsalted butter
- 3/4 caster sugar
- 1/2 light brown sugar
- 2 eggs
- 2 vanilla extract
- 1/2 milk
- 1 1/2 fresh raspberries
- 1 unsalted butter
- 1/2 icing sugar
- 2 salt
- 1 fresh raspberry
- 1/2
Instructions:
1. Preheat the oven to 350F and grease and line two 8 inch round cake tins.
2. Measure out the flour, baking powder and bicarb into a medium sized bowl and mix together briefly. Set to one side.
3. Place the raspberries into a medium sized bowl and then take a spoonful of flour out of the measured ingredients and toss the raspberries in it. (This will stop the raspberries sinking).
4. Place the butter and sugars into a large bowl or the bowl of a stand mixer and mix on med-high for 2-3 minutes until light and fluffy.
5. Add in the eggs and vanilla, scraping the sides down as necessary and mix until well incorporated, about 1 min on med-high speed.
6. Add in the milk and flour mix and mix on low-med until light and smooth.
7. Add in the raspberries and fold in gently by hand.
8. Divide the batter between the two cake tins and smooth over with the back of a wooden spoon/spatula.
9. Place in the oven for 30-35 mins until golden brown, springy to the touch and an inserted skewer into the centre comes out clean.
10. Leave to cool in the tins for at least 30 minutes, before transferring to a wire rack to cool completely.
11. Once cool, make the frosting: Place the caramel, butter, icing sugar and salt into a large bowl or the bowl of your stand mixer and beat on med-high until light and fluffy, 2-3 minutes (This frosting makes enough to frost the top and sides, if you just want to do the top and middle like me, halve the recipe).
12. Take one cake layer and place on a cake stand/plate/cake board. Spread a good layer of frosting onto the cake and, smooth with a spatula. Sprinkle the 1/2 cup of raspberries over the top. (reserving 3 for garnish if you want).
13. Turn the second cake layer bottom side up and place on top of the frosted cake layer. Spread another layer of frosting over the top (and sides if you want) and garnish with a few raspberries, if desired.
14. Cake will keep in the fridge, covered for 2 days.
Title: Lemon Cream Tart
Ingredients:
- 250 butter
- 50 lemons, zest of
- 400 lemon juice
- 284
- 3
- 150
Instructions:
1. Whizz the biscuits to crumbs in a processor (or crush with a rolling pin); mix with the butter and press crumb mixture into the base of a 20cm spring form tin; chill.
2. Stir the condensed milk and cream together (don’t whip the cream), add most of the lemon zest (save some for decoration) and the juice, stirring together until the mixture thickens; pour over the base.
3. Chill overnight then serve scattered with the remaining lemon zest.
Title: Spiced Apples in Wine for the Crock Pot Alanita
Ingredients:
- 6 tart cooking apples
- 1 red wine
- 1/2 cranberry juice cocktail
- 1/4 granulated sugar
- 1/2 ground nutmeg
- 1/8 ground cinnamon
- 2 black pepper
- fresh lemon
Instructions:
1. Core, peel, and quarter apples.
2. Combine wine, sugar in crock pot, stir well.
3. Add apple quarters.
4. Stir well to coat apples with wine mixture.
5. Add nutmeg, cinnamon, pepper and lemon slices.
6. Cover and cook on high 2-3 hours.
7. Transfer apples and liquid to a refrigerator container and chill well.
8. Serve in sherbet glasses.
Title: Napoleon's Hat (Cookies)
Ingredients:
- 2 flour
- 1/4 salt
- 3/4 butter
- 1/2 margarine
- 2 sugar
- 1 vanilla
- 2 cream of tartar
- 1/4 powdered sugar
- 1
Instructions:
1. Preheat oven to 375°F.
2. Sift flour and salt.
3. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds.
4. Add sugar and beat until fluffy.
5. Add egg yolks and vanilla; beat well.
6. Add dry ingredients to beaten mixture and beat until well combined.
7. Cover and chill 1 hour.
8. For almond paste filling:
9. Beat egg whites and cream of tartar until soft peaks form.
10. Gradually add powdered sugar, beating until stiff peaks form
11. Fold in ground almonds.
12. Set aside.
13. On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness.
14. Cut into 3 inch circles (I use a glass).
15. Place 1 rounded teaspoon of the almond filling in center of each.
16. Fold up and pinch 3 sides to form a 3 cornered hat, leaving the top of filling exposed.
17. Place 2 inches apart on a cookie sheet, no need to grease, I do however use parchment paper.
18. Bake for 10 to 12 minutes.
19. Remove and let cool on wire rack.
Title: Summer Berry Meringues
Ingredients:
- 3 lemon juice
- 1/2 caster sugar
- 5 1/4 creme fraiche
- 6 3/4 sour cream
- 6 3/4 plain yogurt
- 10 5/8 strawberries
- 8 7/8 raspberries
- 1 mint leaf
- 1 icing sugar
- 5 of fresh mint
- 9 icing sugar
Instructions:
1. Heat oven to 230ºF.
2. Place the egg whites and lemon juice into the clean bowl of a food mixer.
3. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them.
4. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next.
5. Whisk until all the sugar has been added and the whites are glossy.
6. Place a square of baking parchment on a large baking sheet.
7. Pencil nine circles, about 2-3/4" each, onto the parchment.
8. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest.
9. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
10. Whisk the crème fraîche until stiff, then fold in the yogurt.
11. Set 2 strawberries and 9 raspberries aside and roughly chop the rest.
12. Pour the chopped berries, mint and ginger into a bowl.
13. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée.
14. Gently fold the berries into the yogurt mix, adding icing sugar to taste.
15. To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case.
16. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig.
17. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.).
Title: Blueberry Thing
Ingredients:
- 3 flour
- 1 sugar
- 1 1/2 salt
- 1 milk
- 4 1/2 blueberries
- 5 -6 sugar
- 1 1/3 flour
- 4 tapioca
- 1 lemon juice
- 2 salt
- 1 butter
- 4 -5
Instructions:
1. Crust: Mix together flour, sugar, salt, veg oil and milk until well blended.
2. Pat 2/3 mixture on the bottom and about 1 inch up the sides of an ungreased 9 X 13 inch pan.
3. Filling: Toss blueberries with sugar and flour.
4. Add tapioca, lemon juice, and salt.
5. Spoon onto crust, dot with butter.
6. Sprinkle remaining crust mixture over berries.
7. Bake at 450 for 10 minutes, reduce heat to 350 and continue baking for 40 minutes.
8. May be served warm or cold.
9. Serve with ice cream or whipped cream.
Title: Zebra Cake
Ingredients:
- 1
- 1 - 1 1/2
Instructions:
1. Take two chocolate wafers and sandwich them together with half a teaspoon of whipped topping. Put an additional half teaspoon on top of the top cookie. Set this stack down on its side on a plate and continue stacking sideways until you have a 14-inch long log. On the outside, frost the remaining whipped topping so that it covers the rest of the cake.
2. Cover with plastic wrap and freeze for about five hours. Take it out and let it thaw in the fridge for 1 hour.
3. Slice it. On the inside, it will be striped. Just like a zebra!
Title: Mini Apple Pies
Ingredients:
- 4 granny smith apples
- 1/4 dried cranberries
- 2 nutmeg
- 1/4 all-purpose flour
- 1 salt
- 1 butter
- 1 shortening
- 3 3/4 egg
- 1
- 1/2
- 1
Instructions:
1. Peel and core apples and coarse chop.
2. Toss together the apples, cranberries, nutmeg, cinnamon sugar, and slivered almonds.
3. Roll pastry into 8 each 4 inch circles 1/8 inch thick.
4. Line the mini pie pans with a layer of pastry.
5. Fill with about ½ cup apple filling.
6. Top with another layer pastry and press down to seal.
7. Press the edges securely and crimp with your finger tips.
8. Cut small slits in the pastry to allow excess steam to escape.
9. Bake for 25 minutes in a 350 degree oven until a deep golden brown.
10. About 25-30 minutes.
Title: Cinnamon Chocolate Torte
Ingredients:
- 1 1/2 butter
- 1 1/2 granulated sugar
- 2 eggs
- 3 all-purpose flour
- 2 cinnamon
- 1 sour cream
- 3 granulated sugar
- 2 chocolate curls
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Line three 9 inch cake pans with parchment paper. Set aside.
3. In a large bowl, beat 1-1/2 cups butter with 1-1/2 cups sugar until light and fluffy. Beat in eggs one at a time.
4. In a medium bowl, stir together the flour and cinnamon. Stir this mixture into the butter/sugar mixture with a wooden spoon.
5. Divide dough into 8-9 equal portions.
6. Spread one portion in each pan.
7. Bake for 8-12 minutes or until golden brown.
8. Cool the cookies in pans on racks. Remove from pans, reline pans with parchment and repeat with remaining 6 portions of dough.
9. When all cookies are baked and cooling, prepare filling.
10. Filling:
11. In a large bowl whip the cream until stiff. Sift cocoa and fold into cream.
12. In another bowl stir together sugar and sour cream until sugar dissolves. Stir in grated semi-sweet chocolate.
13. Fold sour cream mixture into whipped cream mixture.
14. To assemble:
15. Arrange one cookie on a cake plate; spread with about 1/9 of filling. Keep layering cookies and filling finishing with filling. Garnish with a pile of chocolate curls.
16. To freeze: Freeze on a cardboard cake circle you can purchase at a baking supply store. Layer as above and then insert a few toothpicks in the top to hold the plastic wrap off the top of the torte.
17. Wrap in plastic and then in foil. Label and freezer for up to 2 months.
18. To serve:
19. Thaw on counter for 1 hour before serving. Unwrap, remove toothpicks and garnish with the chocolate curls.
20. To make chocolate curls: Run a vegetable peeler over a brick of chocolate and pieces will "curl" off the peeler.
Title: Chocolate Marshmallow Cookies
Ingredients:
- 1 3/4 flour
- 1/2 baking soda
- 1/2 salt
- 1/2 shortening
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1 milk
- 1/2 marshmallows
- 36 powdered sugar
- 2 milk
- 1/2
- 4 -6
Instructions:
1. Preheat oven to 375.
2. Sift together flour, soda, salt and cocoa.
3. Cream shortening, sugar, egg and vanilla.
4. Add dry ingredients to creamed mixture alternately with milk.
5. Form into 1 1/2 inch balls and bake on greased cookie sheet for 8-10 minutes. Press 1/2 a marshmallow onto each cookie, bake an additional 2 minutes, or until marshmallow is melted.
6. Combine frosting ingredients. Spoon frosting over each cooled cookie. (Or for a more dazzling effect, pour frosting into the corner of a ziplock bag, snip off the corner, and drizzle frosting across cookie.).
Title: Baked Pear
Ingredients:
- 2 pears
- 2 butter
- 2 margarine
- 1 sugar
- ground nutmeg
Instructions:
1. Place pear slices in an ungreased microwave dish.
2. Dot with butter and sprinkle with sugar and nutmeg.
3. Cover and cook on high five minutes or until pears are tender. (Microwave ovens vary, so you may need to cook longer or less).
Title: Coffee Flavoured Swiss Roll Sponge Cake
Ingredients:
- 1 1/2 flour
- 4 eggs
- 1 caster sugar
- 2 butter
- 1 coffee
- 1 1/4 coffee
- 3/4 caster sugar
- 1/2
Instructions:
1. First sift the flour and coffee together for 5-6 times. After sifting, do not touch the flour with your hands.
2. Separate the eggs.
3. Beat the egg whites until very soft.
4. Add the sugar to it and beat.
5. Add one cup of butter and beat.
6. Add the other cup of butter as well and mix.
7. Now one after another, add the egg yolks and mix.
8. Little by little add the flour and fold it into the batter.
9. Grease a rectangular tray and pour the mixture in it.
10. Bake it in a preheated oven until cooked.
11. After it is baked, quickly take it out from the oven.
12. Soak a cloth in water and wrap the cake in the cloth.
13. Let it cool for an hour or so.
14. To make the topping: Mix the ground coffee and sugar in the cream; the cofee flavored cream topping is ready.
15. Unwrap the cake out of the cloth and apply the tasty topping inside the cake.
16. Roll it again and place the cream on to it.
17. Garnish it with some walnuts.
18. Enjoy.
Title: Nigella's Chocolate Cherry Mousse for Two
Ingredients:
- 4 bittersweet chocolate
- 2 cherry brandy
- 1 kirsch
- 1 butter
- 2 -3 light corn syrup
- 2 sugar
- eggs
Instructions:
1. In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
2. Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
3. Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving. YIELD 2 servings.
Title: Apple Crisp
Ingredients:
- 5 apples
- 2 all-purpose flour
- 1 light brown sugar
- 1/2 rolled oats
- 1 butter
- 1 granulated sugar
- 3 cornstarch
- 1 cinnamon
- 1 vanilla extract
- 1/4 salt
- 1 water
Instructions:
1. Preheat oven to 350 degrees.
2. Peel, core and slice apples.
3. Make filling: In a large mixing bowl, combine granulated sugar, cornstarch, half of the cinnamon, salt, vanilla and water. Mix thouroughly.
4. Fold in apples into filling mixture and coat evenly.
5. Spray 8 x 8 baking dish with butter flavored cooking spray. Pur apple mixture into baking dish.
6. Make crumble topping: In a large mixing bowl combine flour, brown sugar, oats and melted butter. Mix well with a pastry blender or spatula.
7. Spread crumble mixture over apples and sprinkle with remaining cinnamon.
8. Bake for 40 to 45 minutes. Serve warm.
Title: Peanut Butter-Chocolate Éclairs
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 4 all-purpose flour
- 2 eggs
- 1/2 sugar
- 1/3 cornstarch
- 2 half-and-half
- 1/3 creamy peanut butter
- 2 vanilla extract
- 1 butter
- 1/4
- 2
Instructions:
1. In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
2. To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
3. To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.
4. Spoon dough into a large heavy-duty zip-top plastic bag. (A large pastry bag may also be used.) Cut a 1 1/2-inch opening across one corner of the bag. Pipe 4-inch-long strips of dough 2 inches apart onto ungreased baking sheets.
5. Bake at 425º for 20 to 25 minutes or until puffed and golden. (Do not underbake.) Remove from oven, and cut a small slit in side of each éclair to allow steam to escape. Cool on wire racks.
6. Split éclairs using a serrated knife, starting at 1 long side without cutting through opposite side. Pull out and discard soft dough inside.
7. Carefully spoon about 1/4 cup Peanut Butter Pastry Cream into each éclair; close top of each éclair over filling. Top evenly with Chocolate Glaze. Chill éclairs for 2 hours or freeze up to 1 month.
8. Peanut Butter Pastry Cream:.
9. Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly. Remove from heat; whisk in peanut butter and vanilla. Cover and chill 4 hours.
10. Chocolate Glaze:.
11. Microwave morsels and whipping cream at HIGH in a 2-cup glass measuring cup 30 seconds to 1 minute or until melted, stirring twice. Whisk in butter until blended, and spoon immediately over eclairs.