lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Potato Brownies
Ingredients:
- 1/2 butter
- 1 margarine
- 1/2 sugar
- 5 Splenda sugar substitute
- 1 1/2 vanilla extract
- 3/4 flour
- 1/2 oatmeal
- 1/2 baking powder
- 1/2 sweet potato
- 1 pecans
- 1/4
Instructions:
1. Preheat oven to 350°F Grease a 9" x 13" baking pan.
2. Cream the butter and sugar.
3. Add the egg whites one at a time scraping the bowl and beating after each addition.
4. Fold in the rest of the ingredients except the pecans.
5. Spread batter in pan and top with pecans.
6. Bake about 30 minutes or until a toothpick incerted into the center of the brownies comes out clean.
Title: Mango Syllabub
Ingredients:
- 1 mango
- 1 white wine
- 1 sugar
- 3
- 4
- 1/2
Instructions:
1. Peel the mango and remove the pit.
2. Puree the mango flesh with the wine and lemon juice.
3. Whip egg whites to stiff peaks, then gradually whip in the sugar.
4. In another bowl, whip the cream till soft peaks form and fold this into the mango puree.
5. Fold the egg whites into the puree.
6. Pour into a serving dish and chill for 2 hours before serving.
Title: Sweeter Chocolate Wafers
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1/4 sugar
- 1 unsalted butter
- 1/2 unsalted butter
- 2 egg
- 1
Instructions:
1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
Title: Choco Walnut Cake
Ingredients:
- 1/4 cocoa powder
- 3/4 all-purpose flour
- 3/4 powdered sugar
- 1/2 walnuts
- 1/2 eggs
- 2 vanilla essence
- 1/2 baking powder
- 1
Instructions:
1. Beat eggs, one at a time, in a bowl, until light and fluffy.
2. In another bowl, sieve together the flour and baking powder.
3. Fold in chocolate powder, walnut powder and sugar. Mix the dry ingredients well.
4. Now, slowly add this dry ingredient mixture to the beaten eggs alternating with oil and mix well to combine.
5. Stir in vanilla essence and mix thoroughly till you obtain a smooth batter.
6. Using a little oil, grease a microwave oven proof rectangular dish and pour the prepared cake batter into it.
7. Microwave on 80 percent power for 4 minutes.
8. Allow it to stand for 15 minutes.
9. Remove from oven and turn the dish upside down to gently allow the cake to slide out. If it does not slide out easily, use a knife around the edges.
10. Transfer the cake to a plate greased with a little ghee or oil.
11. Slice and serve once it has cooled or you may enjoy some rightaway :).
Title: Mom's Rum Balls
Ingredients:
- 2 pecans
- 2 powdered sugar
- 2 cocoa powder
- 4 rum
- 1/2 light corn syrup
- 3
Instructions:
1. Combine dry ingredients.
2. Blend in rum or whiskey and corn syrup. Mix thoroughly.
3. Roll into balls the size of a marble. Roll in powdered sugar.
4. Store in refrigerator.
Title: Doncaster Butterscotch - Traditional English!
Ingredients:
- 1 brown sugar
- 6 butter
- 1/2 milk
- 1/2 cream of tartar
Instructions:
1. In a large saucepan, heat the milk & add the sugar - cook gently over a low heat, stirring well.
2. Add butter and cream of tartar. Boil until a little dropped into cold water hardens.
3. Pour into greased ramekins or pudding moulds and leave to set.
Title: Luscious Lemon Lush
Ingredients:
- 3/4 butter
- 1 1/2 flour
- 1 cream cheese
- 8 powdered sugar
- 1 Cool Whip
- 1 milk
- 2 3/4 instant lemon pudding
- 2
Instructions:
1. Preheat oven to 350*.
2. Mix butter, flour and 3/4 cup nuts.
3. Press into a 9 x 13 inches glass baking dish.
4. Bake 15 - 18 minute.
5. Mix cream cheese, powdered sugar and 1 cup cool whip.
6. Spread over cooled crust.
7. Mix milk and lemon pudding.
8. Spread over cream cheese.
9. Spread 1 cup cool whip over pudding layer and sprinkle with 1/4 cup chopped nuts.
Title: Rice Pudding
Ingredients:
- 1 1/2 cooked rice
- 1 milk
- 1/4 sugar
- 1 butter
- 1/2 vanilla extract
- 1/2 cinnamon
- 1/4 cardamom
- 1/4 salt
- 1/4 raisins
- 1/3
Instructions:
1. Put all ingredients in a saucepan. If the milk does not cover the rice, add more.
2. Cook over medium high heat, stirring occasionally, till it boils.
3. Cook and stir about 1 minute, until the milk is mostly absorbed.
4. Serve warm or cold.
5. For a dessert, top this with freshly whipped cream and sprinkle with cinnamon.
Title: Super Easy Triple Layer Lemon Pie
Ingredients:
- 2 milk
- 2 instant lemon pudding
- 6 graham cracker pie crusts
- 1 non-dairy whipped topping
Instructions:
1. Pour milk into large bowl. Add dry pudding mixes. Beat with wire wisk 2 minutes or until well blended (mixture will be thick).
2. Spread 1.5 cups of the pudding onto the bottom of the crust.
3. Gently stir half of the whipped topping into remaining pudding in bowl and spread over pudding layer in crust.
4. Top with remaining whipped topping.
5. Refrigerate 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.
Title: Orange Chocolate Bread Pudding
Ingredients:
- 1 raisins
- 1 2% low-fat milk
- 4 granulated sugar
- 1 bittersweet chocolate
- 6 eggs
- 8 orange zest
- 3 pure vanilla extract
- 1 salt
- 1/8
Instructions:
1. Using about 1 tablespoon of unsalted butter, butter the inside bottom & sides of a 3-quart baking dish.
2. Spread half the bread cubes evenly in the prepared baking dish, then, if using the raisins, sprinkle them over the top of the bread cubes. Spread the rest of the bread cubes evenly over the raisins, then set aside.
3. In a medium saucepan, combine the milk, sugar & chocolate, then cook over medium heat for about 5 minutes or until chocolate is melted, whisking or stirring frequently. When chocolate is melted, remove from heat.
4. In a large bowl, combine eggs, orange zest, vanilla extract & salt, then gradually whisk the chocolate mixture into this egg mixture.
5. Pour mixture evenly over the bread cubes, pressing down lightly to make sure the bread is completely moistened. Cover loosely with foil, & set aside while oven is heating.
6. Preheat the oven to 325 degrees F, then bake, covered, for 25 minutes, then uncover & bake another 30 minutes or until the bread is nicely browned, evenly puffed & set.
7. Remove from the oven & cool on a wire rack for at least 30 minutes before serving.
Title: Emily Luchetti's Chocolate Biscotti
Ingredients:
- 2 eggs
- 1/2 vanilla extract
- 1 all-purpose flour
- 1/3 cocoa powder
- 1 baking soda
- 1/8 kosher salt
- 1/3 granulated sugar
- 1/3 light brown sugar
- 1 1/2 instant espresso
- 1/4 instant coffee
- 1/2 bittersweet chocolate
- 5
Instructions:
1. Preheat the oven to 350°. Line a rimmed baking sheet with parchment.
2. Whisk together the eggs and vanilla extract together in a small bowl; set aside.
3. In another bowl, combine the flour, cocoa powder, baking soda, salt, sugars, espresso, almonds and 1/4 cup of the cocoa nibs until thoroughly blended.
4. Add the eggs and vanilla. Mix until the dough comes together evenly.
5. Divide the dough in half. Dust your work surface with flour and roll each piece of dough into a 12-inch log. The dough is soft so it won't take much pressure to roll. If the dough sticks to the counter or your hands, add more flour.
6. Transfer logs to the prepared baking sheet. Bake until the logs are firm, about 15 minutes. Remove the baking sheet from the oven and decrease the oven temperature to 300°.
7. Let the logs cool to room temperature. Slice on a slight diagonal 1/2-inch thick and about 3 inches long.
8. Place the biscotti - cut side up - back on the baking sheet. Bake another 12-15 minutes to dry them out. Let cool on a rack; they will crisp as they cool.
9. Warm the chocolate in the microwave in 10- to 15-second increments. Or, melt the chocolate in a bowl over water that has been brought to a boil, then taken off the heat -stirring frequently - just until melted.
10. Use a small offset spatula or a knife to spread a thin layer of chocolate on a cut side of each biscotti, and place, chocolate side up, on a second rimmed baking sheet. Working in batches, sprinkle the biscotti with some of the remaining cocoa nibs, which will stick as the chocolate sets.
11. Let the chocolate set before serving. Store the biscotti up to 2 weeks in an airtight container.
Title: Candi's Shortcut Two-Bite Brownies
Ingredients:
- 1 milk
- 2 cream cheese
- 2 powdered sugar
- 1 Cool Whip Topping
- 1/4 strawberry
- 1
- 2
Instructions:
1. Microwave white chocolate and milk in an uncovered glass bowl on high for 1 minute. Stir until smooth.
2. In a medium mixing bowl, combine cream cheese and powdered sugar. Mix well.
3. Stir white chocolate mixture into cream cheese mixture until smooth.
4. Fold in whipped topping.
5. Spoon mixture into a quart sized ziplock bag and snip off a small corner of the bag.
6. Pipe mixture from ziplock bag on to the top of each brownie.
7. Slice strawberries into slim slices (using an egg slicer can work if your strawberries aren't too ripe).
8. (Optional) Microwave semi-sweet chocolate chips until melted. Using a spoon drizzle the tops of brownies with chocolate.
Title: Chocolate Chestnut Cake
Ingredients:
- 1/3 cake flour
- 1/3 cornstarch
- 1/4 eggs
- 3 sugar
- 3 salt
- 3/4 water
- 1 sugar
- 1/3 kirsch
- 1/3 vanilla
- 6 butter
- 2 heavy cream
- 1 1/2
- 1
- 8
Instructions:
1. To make the chocolate genoise: Sift together the flour, cornstarch and cocoa.
2. Whisk the whole eggs, yolks, sugar, and salt.
3. Place over simmering water until the temperature is 100 degrees.
4. Whip on high 3-4 minutes.
5. Fold in the dry ingredients.
6. Cover the bottom of a springform pan with wax paper and pour in batter.
7. Bake 30 minutes at 350 degrees, then remove from oven and let cool completely.
8. Meanwhile, boil the water and sugar.
9. Cool and add 1/4 cup kirsch and the vanilla.
10. Beat the butter and add in chestnut spread.
11. Mix the remaining 2 tbs kirsch into the chestnut mixture.
12. If sweetened chestnut spread is not available, use 1 1/4 cup chestnut puree with 1/2 cup light corn syrup.
13. Bring the cream to a simmer, then remove from ehat and add chocolate.
14. Let stand for 5 minutes, then whisk smooth.
15. Cut the cooled cake into 3 layers.
16. Brush the bottom layer with 1/3 of the sugar syrup, then top with 1/4 of the chestnut mixture.
17. Add the middle layer, brush with another 1/3 of the sugar mixture, and spread with 1/4 of the butter mixture.
18. Add the top layer and brush with the remaining 1/3 of the sugar syrup.
19. Cover the top and sides with the remaining chestnut mixture.
20. Chill the cake for 1 hour.
21. Cover the cake with the chocolate-cream glaze.
22. If desired, garnish with chocolate shavings.
23. Chill before serving.
Title: Zucchini Bundt Cake
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 2 baking soda
- 1 allspice
- 1 nutmeg
- 1/2 salt
- 1/2 zucchini
- 3 walnuts
- 1 brown sugar
- 1 1/2 eggs
- 2 butter
- 4 margarine
- 2 icing sugar
- 1 lemon juice
- 2
Instructions:
1. Combine first 7 ingredients.
2. Add zucchini& nuts& toss lightly.
3. In a separate bowl, beat oil and sugar; add one egg at a time, beating until creamy and smooth.
4. Add crumbs& zucchine mixture; beat& blend well.
5. Pour into a greased 10" bundt pan or a large tube pan.
6. Bake at 300 for 1 hour and 10 minutes or until cake tests done.
7. Remove from pan; cool and glaze.
8. Glaze: Cream butter; add icing sugar and lemon juice; beat until smooth.
9. Drizzle over cooled cake.
Title: Whole Wheat Carrot Cake with Cream Cheese Frosting
Ingredients:
- 1 sugar
- 1 dark brown sugar
- 1 eggs
- 4 all-purpose flour
- 1 whole wheat flour
- 1 cinnamon
- 2 baking soda
- 2 salt
- 1/4 carrots
- 2 crushed pineapple
- 1 walnuts
- 3/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter 13 x 9 inch pyrex baking dish.
3. Combine oil, sugars and eggs in mixing bowl.
4. Sift together flours, cinnamon, soda and salt.
5. Mix into liquid ingredients.
6. Stir in carrots, pineapple with reserved juice and walnuts.
7. Bake about 45 minutes or until tester comes out clean.
8. Cool.
9. Ice with Cream Cheese Frosting.
Title: Mango Creme
Ingredients:
- 4 mangoes
- 1 heavy whipping cream
- 3 confectioners' sugar
Instructions:
1. Peel and slice the mangoes.
2. Cover with water in a saucepan and cook until soft.
3. Puree cooked mango pieces to a thin pulp.
4. Put pulp in a bowl and refrigerate for 1 hour.
5. Combine cream and sugar and whip until light.
6. Fold in mango puree and chill before serving.
7. Garnish!
Title: Bavarian Cream
Ingredients:
- 2/3 sugar
- 6 all-purpose flour
- 6 milk
- 2 milk
- 1/4 unsalted butter
- 2 pure vanilla extract
- 2
Instructions:
1. Whisk the sugar, flour, and egg yolks together in a bowl.
2. in a medium saucepan bring the milk to a boil.
3. slowly stir 1/4 cup of the hot milk into the eggyolk mixture to temper the yolks and prevent curdling.
4. stir the egg mixture into the milk and stir constantly until thickened and beginning to boil gently.
5. Remove from heat.
6. stir in the butter and vanilla and let cool.
7. place in a bowl, cover with plastic wrap to help prevent a skin from forming.
8. put in the fridge until needed.
Title: Chestnut Souffle
Ingredients:
- 4 chestnut puree
- 1 sugar
- 1/3 milk
- 3 brandy
- 1
- 4
Instructions:
1. In a small mixing bowl beat egg yolks until thick and lemon colored, about 5 minutes. Set aside.
2. In a small mixing bowl beat the puree, sugar, milk and brandy until smooth. Beat in egg yolks until well combined. Wash beaters thoroughly.
3. In a large mixing bowl beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture. Turn into an ungreased 1 1/2 quart souffle dish.
4. Bake in a 350F oven for 35 to 40 minutes. Serve immediately, topped with unsweetened whipped cream if desired.
Title: Apple Walnut Cake
Ingredients:
- 2 sugar
- 3/4 eggs
- 2 vanilla
- 1 walnuts
- 1/2 flour
- 2 cinnamon
- 2 salt
- 1 baking soda
- 1 tart apples
- 4 -5
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 12 cup bundt pan and dust with flour.
3. Combine sugar, oil, eggs and vanilla in bowl and blend.
4. Stir in walnuts.
5. Sift flour, cinnamon, baking soda and salt in large bowl.
6. Add to sugar mixture and blend.
7. Stir in 1/2 to 3/4 inch diced peeled apples.
8. Pour into pan.
9. Bake one hour.
10. Cool ten minutes before removing from pan.
Title: Bunuelos
Ingredients:
- 4 eggs
- 1/4 white sugar
- 1 all-purpose flour
- 2 baking powder
- 1 salt
- 1 white sugar
- 1 ground cinnamon
- 1
Instructions:
1. In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
2. Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
3. Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
4. Combine remaining 3/4 cup sugar and cinnamon.
5. Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.
Title: Apple or Rhubarb Crisp
Ingredients:
- 4 apples
- 1 rhubarb
- 1/2 flour
- 1 sugar
- 3/4 water
- 2/3 oatmeal
- 1/2 brown sugar
- 1/2 butter
- 1/4 flour
- 1/4 cinnamon
- salt
Instructions:
1. To make base just mix and put in an 8 x 8 inch cake pan.
2. Topping: Mix in the order given and crumble over apples/ or rhubarb.
3. Bake at 350 degrees for 45-50 minutes.
4. Serve with cream or ice cream.
Title: Polynesian Cake
Ingredients:
- 1 flour
- 2 eggs
- 3 sugar
- 2 baking soda
- 2 cinnamon
- 2 vanilla
- 2 carrots
- 2 walnuts
- 1 pineapple
- 1 coconut
- 1
Instructions:
1. Preheat oven to 350 degree.
2. Combine all ingredients in a large mixing bowl and mix well by hand (do not use electric mixer).
3. Pour into greased 9x13 pan.
4. bake 40-50 minutes or until set.
5. Serve with whipped cream.
Title: Crock Pot Rice Pudding
Ingredients:
- 3/4 short-grain rice
- 1 evaporated milk
- 2 water
- 1/3 white sugar
- 1/2 raisins
- 1 1/2 vanilla
- 3/4 salt
- 1 cinnamon sticks
Instructions:
1. Combine all ingredients in slow cooker; stir well.
2. Cover and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours.
3. Stir twice during cooking period.
Title: Stuffed Strawberries
Ingredients:
- 1 fresh strawberries
- 1 cream cheese
- 1/2 confectioners' sugar
- 2 Amaretto
- 1/4
Instructions:
1. Cut the tops off of the strawberries and stand upright on the cut side.
2. Make one cut 2/3 of the way down from the tip of the strawberry towards the bottom.
3. In a small bowl, beat together the cream cheese, sugar, and Amaretto until smooth.
4. Using a piping bag with a star tip, pipe a small amount of the mixture into each strawberry. Once the strawberries are all filled, lightly sprinkle them with the colored sugar before serving.
5. These look lovely on a crystal or silver serving tray. ****NOTE****keep cool until ready to serve.
Title: Blackberry and Apple Crumble
Ingredients:
- 2 blackberries
- 2 apples
- 1 cinnamon
- 1 brown sugar
- 3 plain flour
- 2 rolled oats
- 2 soft brown sugar
- 1 caster sugar
- 1 cinnamon
- 80 vegan margarine
Instructions:
1. put blackberries in a sieve and pour over boiling water.
2. put the blackberries and sliced apples into a dish, sprinkle with 1 tbsp of brown sugar and 1 tsp cinnamon and bake at 180C while preparing the crumble.
3. Mix the rest of the ingredients until crumbly.
4. Remove fruit from the oven and put crumble mix on top.
5. Bake for around 30 minutes.
Title: Hot Chocolate Pudding
Ingredients:
- 1/4 heavy cream
- 1 1/2 sugar
- 1/8 orange zest
- 1/2 sugar
- 1 1/2 cornstarch
- 3/4 milk
- 1/2 heavy cream
- 9 salt
- 2 bittersweet chocolate
- 1 unsalted butter
- vanilla extract
Instructions:
1. For orange whipped cream, in a small bowl, with a handheld electric mixer on medium-high speed, beat cream, sugar and orange zest until soft peaks form.
2. Refrigerate while making pudding.
3. For pudding, in a medium saucepan, combine sugar and cornstarch; whisk in milk, cream and salt until blended.
4. Cook over medium heat, whisking gently, just until mixture thickens and comes to a boil.
5. Remove pan from heat; stir in chocolate, butter and vanilla until smooth.
6. With handheld electric mixer on medium-high speed, beat until light and fluffy.
7. Divide pudding to 4 (6 ounce) ramekins; top each with a dollop of Orange Whipped Cream.
Title: Macaroon Cake
Ingredients:
- 6 eggs
- 1 shortening
- 1/2 margarine
- 3 sugar
- 1 flour
- 3 milk
- 1 coconut flakes
- 8
Instructions:
1. Grease a 10-inch tube pan.
2. Preheat oven to 300°F.
3. In a VERY large bowl, cream the shortening, margarine, and sugar until very fluffy and creamy.
4. Add egg yolks and beat plenty more.
5. Add almond extract.
6. Blend in flour and milk alternately.
7. Add coconut flakes.
8. Beat egg whites until stiff and fold in gently but thoroughly.
9. Bake for 2 hours.
10. Cool in pan completely.
Title: Mocha Brownies
Ingredients:
- 2/3 margarine
- 1/3 butter
- 1 instant coffee crystals
- 1 sugar
- 2 eggs
- 1 vanilla
- 3/4 all-purpose flour
- 1/2 pecans
- 1/2 walnuts
Instructions:
1. Melt butter in medium saucepan.
2. Stir in cocoa powder and coffee crystals.
3. Remove from heat.
4. Stir in sugar.
5. Stir in eggs one at a time.
6. Stir in vanilla.
7. Beat lightly by hand, just till combined.
8. Stir in flour.
9. Stir in nuts and chocolate chips.
10. Spread batter into a greased 8 x 8 x 2 inch baking pan.
11. Bake in a 350 F oven for 30 minutes.
12. Cool on wire rack.
Title: Perfect Shortbread Cookies!
Ingredients:
- 1 salt
- 1 all-purpose flour
- 1/2 cake flour
- 2
Instructions:
1. Work cold butter with hands until soft and cream in the sugar. Mix flours and salt together and work into butter. Knead gently until soft (not oily) and forms a ball.
2. Roll dough to 3/8-inch thickness on a cookie sheet, mark pieces with a ruler to make 1" x 2" cookies and prick each cookie with a fork three times. Chill dough at least one hour (but up to 48 hours is still OK).
3. Heat oven to 325 degrees and reduce heat to 275 degrees as soon as you put the cookies in the oven.
4. Cut cookies apart and place on baking sheets. Bake in center of the oven at 275 degrees for 30 - 40 minutes.
Title: Easy Banana Cake & Frosting
Ingredients:
- 1 bananas
- 2 water
- 1 eggs
- 1/3 Cool Whip
- 3 banana cream instant pudding
- 1
Instructions:
1. blend cake mix, water, oil, eggs and bananas in a large bowl until moistened. beat with a mixer for 2 minutes.
2. bake 350 for 35-40 minutes.
3. cool cake completely.
4. for frosting: mix together cool whip and banana cream pudding mix. spread on cooled cake.
5. store in the frig.
Title: Allspice Cookies
Ingredients:
- 3 flour
- 1/2 brown sugar
- 2 ginger
- 2 baking soda
- 1 cinnamon
- 1/2 clove
- 1/4 salt
- 1 butter
- 3/4 molasses
Instructions:
1. Preheat oven to 350*.
2. In a large bowl, mix flour, brown sugar, ginger, baking soda, cinnamon, cloves and salt. With a pastry blender, cut in butter. Add molasses. Mix well by hand.
3. Form a large ball and cut in half. Roll each half in wax paper and refrigerate until firm enough to slice, about 2 hours.
4. Slice 1/4 inch thick. Bake 10 minutes. Cool cookies slightly on sheet before removing to a rack to cool completely.
Title: Warm Mocha Truffle Cakes
Ingredients:
- 4 bittersweet chocolate
- 1/2 butter
- 2 eggs
- 2 sugar
- 1/3 flour
- 2
- 1
Instructions:
1. Preheat oven to 325°.
2. Butter 6 ramekins or custard cups.
3. In small saucepan over low heat, melt chocolate and butter, stirring often, until chocolate is nearly melted. Remove from heat and stir until chocolate is melted.
4. In a mixing bowl, beat eggs, yolks and sugar with an electric mixer until mix is thick, about 4 minutes. Beat in flour, 1 T at a time. Add liqueur and chocolate mixture and beat until light and fluffy, about 4 more minutes.
5. Divide among ramekins. Place on baking sheet and bake until tops are just firm and rounded and cake begins pulling away from the sides. approximately 18-20 minutes. Let the cakes stand a few minutes then run a knife around the edges to loosen them. Invert onto dessert plates. Scoop on ice cream or top with whip or berries per your preference.
Title: Peach & Blueberry Cobbler
Ingredients:
- 3 -4 blueberries
- 1 sugar
- 1/4 ground cinnamon
- 1/2 cornstarch
- 2 egg
- 1 unsalted butter
- 3 heavy cream
- 1/4 all-purpose flour
- 1/2 table salt
- 1 baking powder
- 1 vanilla ice cream
Instructions:
1. Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
2. Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
3. Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired.