lumicero/recipes-ing2inst huggingface dataset:
Title: Spiced Almond Cookies
Ingredients:
- 1/2 unsalted butter
- 1 1/3 powdered sugar
- 2 vanilla extract
- 1 ground allspice
- 3/4 ground cardamom
- 3/4 ground cinnamon
- 1/2 salt
- 1/4 all-purpose flour
- 1
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Beat the butter, 1/3 cup sugar, vanilla extract, almond extract, the allspice, cardamom, cinnamon and salt with a mixer.
3. Then beat in flour.
4. Next stir in the almonds.
5. Roll the dough with your hands into tablespoon-sized balls.
6. On a large baking sheet, place the balls apart.
7. Bake the cookies until pale golden, about 20-25 minutes. (Just a little brown on the bottom.).
8. Remove and cool on the sheet for about 5 minutes.
9. In a large bowl, place the remaining 1 cup of sugar, working in small batches, gently coat the still hot cookies in sugar.
10. Place the coated cookies on a wire rack to cool.
11. Before serving, roll the cookies in sugar again, then serve.
Title: I Want to Keep This a Secret ? Chocolate Muffins
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 1/3 milk
- 2 rum
- 1 1/3 flour
- 1/3 baking powder
- 1 chocolate chips
- 1/2
Instructions:
1. Sift the flour,baking powder and cocoa. Combine the milk and rum.
2. Put margarine into a bowl, and mix until soft. Add sugar little by little, and mix well with a whisk until white and fluffy.
3. Add a beaten egg little by little, and mix well with the whisk.
4. Add 1/3 of the ? ingredients <U+2192>1/2 of the ? ingredients <U+2192>1/3 of ?<U+2192> the remaining ?<U+2192> the remaining ?, and chocolate chips in that order, and fold in until the batter is no longer floury!
5. Pour the batter into muffin cups about 70 ~ 80 % full with a spoon. Sprinkle sliced almonds or walnuts as toppings if you like.
6. Bake in the preheated oven at 350? for about 25 ~ 30 minutes, then it's done.
Title: Marinated Fresh Fruit Kabobs (Easy Oven Method)
Ingredients:
- 4 fresh pineapple
- 1 bananas
- 4 grapefruits
- 2 apples
- 4 grapefruit juice
- 1 Cointreau liqueur
- 2 Grand Marnier
- 1/2 honey
- 1 of fresh mint
- dried mint
Instructions:
1. Combine fruits & marinade in lrg bowl, mix gently to coat well & refrigerate for 30 minutes to 1 hour. Drain & reserve marinade.
2. Alternate fruit on 8 skewers, place in a shallow roasting pan & broil 6-8 minutes. Turn skewers & baste w/reserved marinade at mid-point of cooking time.
3. Serving Suggestion: Serve w/vanilla yoghurt or vanilla ice cream -- or -- atop shortcake w/whipped cream.
Title: Chocolate Coconut Sponge Cake
Ingredients:
- 200 self-raising flour
- 200 caster sugar
- 200 margarine
- 3 eggs
- 3 cocoa powder
- 3 vanilla essence
- 2 vanilla pod
Instructions:
1. Preheat oven to 180°C and place your self just above the middle of the oven.
2. Cream the margarine and sugar together until light and fluffy.
3. Add the vanilla essence.
4. Add one egg and some of the flour, desiccated coconut and cocoa powder and fold into the margarine and sugar repeat until all the ingredients are used up.
5. Make sure to fold the mix after for a couple of minutes to get as much air in the mix as you can to help it rise better.
6. Place mix in one 9 inch cake tin (or what sized tin you have handy).
7. Sprinkle some more desiccated coconut over the top.
8. Place in oven for 30 to 35 minutes and no more (you may have to test this depending on your oven; I use a conventional gas oven).
9. Allow to cool slightly in the tin before attempting to remove it or it will break. Serve it as warm as you can with custard of your choosing. Keep leftovers if any for the next day as a treat with a hot cuppa.
Title: Mark Bittman's Basic Biscotti
Ingredients:
- 4 butter
- 3/4 sugar
- 2 eggs
- 1/2 vanilla extract
- 2 1/4 all-purpose flour
- 2 double-acting baking powder
Instructions:
1. Preheat oven to 375.
2. With an electric mixer, cream butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating until incorporated; add extract and beat until incorporated.
4. Butter and flour two cookie sheets (or spritz 'em with baking spray; that worked well for me). Divide dough in half and shape each into a "log" about 2" wide. This will spread quite a bit during baking, so if you try to cram 'em on to one baking sheet, bear that in mind.
5. Bake until logs are golden and beginning to crack on top. Bittman says this is 30 minutes; for me, it was closer to 25 minutes. (At 30 minutes mine were a little overdone.) Remove from oven and drop temperature to 250.
6. When loaves are cool enough to touch, slice each into 1/2-inch slices, on the diagnonal. (You can always eat the little nubby ends that are left over!)
7. Return the slices to the baking sheets and return them to the oven. Bake at 250 for another 15 to 20 minutes, turning once.
8. Cool on wire racks.
9. NOTE: Mr. Bittman makes lots of wonderful suggestions for variations. I threw in a cup of chopped blanched almonds and half a cup of currants, and used almond extract. You can throw in any spice you like (cinnamon, anise, nutmeg); a cup of nuts (almonds or hazelnuts); chocolate chips; citrus zest; crystallized ginger; dried fruit -- you can change the flavor of your extract to match. You can also wait until your biscotti are cool, and then top 'em with a chocolate glaze (4 oz. good chocolate mixed with 2 tablespoons butter and a little extract for flavoring).
10. Enjoy!
Title: Fried Green Bananas
Ingredients:
- 4 bananas
- 1/2
- 1
Instructions:
1. Peel the bananas.
2. Slice them into 1/2 inch pieces or whatever size you prefer.
3. Fry in the oil until they are golden. About 10 minutes per side, though.
4. This could take shorter or longer, depending on your stove and fry pan.
5. Make sure they are crunchie on each side.
6. Drain on a paper towel.
7. Sprinkle with cinnamon sugar.
8. Bon Appetit.
Title: Triple Cherry Clafouti
Ingredients:
- 1/4 unsalted butter
- 2 granulated sugar
- 1/3 sweet cherries
- 3 eggs
- 1/4 whole wheat pastry flour
- 3 all-purpose flour
- 1/3 granulated sugar
- 6 milk
- 1/2 vanilla extract
- 1 salt
- 1/8 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees. Butter a 9" glass pie plate.
2. Heat a large skillet over medium-high heat, and melt unsalted butter. Carefully mix in granulated sugar (2 tablespoons), dried sour cherries, and fresh or frozen sweet cherries; then cook, stirring as necessary, until hot and bubbling (about 2 minutes for fresh cherries--longer for the frozen variety). Stir in kirschwasser, remove from heat, and cover; leave covered for 10 minutes.
3. In a medium mixing bowl, whisk together eggs and whole wheat pastry flour until well combined; then add granulated sugar (6 tablespoons), milk, vanilla extract, and salt, and whisk to create a smooth batter.
4. Using a pierced spoon, move cherries from skillet to buttered glass pie plate--saving cherry liquid.
5. Add cherry liquid to batter, and whisk to combine; then pour over cherries in glass pie plate (it will be very full).
6. Bake clafouti for 45 minutes, or until risen and browned.
7. Transfer baked claufouti to a wire rack to cool a bit before serving.
8. Serve warm with a fine sprinkle of confectioner's sugar.
Title: Chocolate Teasers
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 1 egg
- 2 vanilla extract
- 1/4 white chocolate
- 2 1/2 - 3 flour
- 1 1/2 baking powder
- 1/4 salt
Instructions:
1. Cream butter.
2. Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
3. Add egg and vanilla, beat well.
4. Divide mixture in half, putting halves in separate bowls.
5. Set aside.
6. Place white chocolate in top of double boiler, bring water to a boil.
7. Reduce heat to low and cook until chocolate melts.
8. Remove from heat and let cool slightly.
9. Place chocolate chips in top of double boiler and bring water to a boil.
10. Reduce heat to low and cook until chocolate melts.
11. Remove from heat and let cool slightly.
12. Stir white chocolate into one portion of creamed mixture.
13. Stir semisweet chocolate into remaining portion of creamed mixture.
14. Combine flour, baking powder, and salt.
15. Stir 1 1/4 to 1 1/2 cups flour mixture into each portion of chocolate mixture, stirring well.
16. It should be dough-like.
17. Cover and refrigerate both portions.
18. On floured wax paper, roll each half of dough into a 15- x 8-inch rectangle.
19. Invert white dough carefully onto dark dough.
20. Peel wax paper from white dough.
21. Tightly roll dough jellyroll fashion, starting at long end, and peeling wax paper from dough as you roll.
22. Cover and chill 1 hour.
23. Slice dough about 1/4 inch thick, and place on ungreased cookie sheets.
24. Bake at 350 degrees F for 10 to 12 minutes.
25. Remove to wire rack to cool.
Title: Crazy Eee Coconut Puffs/ Loaves
Ingredients:
- 1/2 butter
- 1 brown sugar
- 2 eggs
- 1/2 salt
- 1 vanilla
- 2/3 evaporated milk
- 2 flour
- 2 baking powder
- 1 baking soda
- 1
Instructions:
1. In medium saucepan, melt butter.
2. Add brown sugar, eggs, salt, vanilla and evaporated milk. Mix and beat until mixed.
3. In a separate large bowl, mix flour, baking oowder and baking soda.
4. Add half of the butter slurry mixture and all of the coconut. Mix.
5. Add the other half of the butter slurry mixture. Mix well.
6. The mixture will be a very heavy batter dough.
7. For: Puffs:
8. Heat cooking oil to 375* and drop by rounded spoonful. Cook until golden brown. Drain on paper towels.
9. For Loaves:
10. Spray mini loaf pans with Pam.
11. Preheat oven 350*.
12. Bake 20 minutes.
13. For Large Flat Cake:
14. Spray Pam on 9 X 13 pan. Bake 350* 30 minutes.
Title: Victoria Sponge
Ingredients:
- 175 self-raising flour
- 175 butter
- 175 caster sugar
- 3 eggs
- 1 vanilla extract
- 3 icing sugar
Instructions:
1. you will need: 2x19cm (71/2 in) diameter, 4cm (11/2in) deep sandwich cake tins, greased and bases lined with baking parchment.
2. Preheat the oven to 180C, 160C fan, 350F, gas mark 4.
3. Prepare the cake tins, weigh ingredients and sift the flour 3 times to give it a good airing.
4. Make sure the butter and eggs are at room temperature.
5. In a bowl, cream the butter and sugar with a hand held electric whisk until pale and light- about 10 minutes.
6. Mix the eggs and vanilla with a fork.
7. Gradually whisk the eggs into the creamed mixture- in about 5 parts.
8. Beat each addition of egg in well before adding the next.
9. Add a little of the sifted flour with the last addition of egg if the mixture looks like it is separating.
10. When all the egg has been beaten in, lightly fold in half the flour using a metal tablespoon.
11. Then fold in the remaining flour until combined.
12. Divide the mixture between the cake tins and spread level.
13. bake in the centre of the oven for 20-25 minutes.
14. Touch the centre of each cake with your fingertips if they fell springy and no imprint remains, they are done.
15. Remove from the oven and leave to cool in the tins for 2 minutes, then turn out on to a cooling rack.
16. Sandwich the layers together with jam or curd and dust with icing sugar.
Title: Lemon Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 granulated sugar
- 1/2 unsalted butter
- 2 eggs
- 1/4 sour cream
- 1/4 lemon zest
- 2 fresh lemon juice
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat the oven to 350 degrees, line a 12 piece cupcake tin with liners and set aside.
2. In a small bowl, whisk together the flour, baking powder and salt, set aside.
3. In a large bowl, using a hand help whisk or you can do this in a big standing mixer, cream together the butter and sugar, add the eggs and incorporate well.
4. Add the sour cream, milk, lemon zest and lemon juice and mix until its all well incorporated.
5. Add the dry ingredients to the wet and mix them in to combine but make sure you don’t over mix.
6. Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.
7. For the frosting:
8. In a large bowl using a hand help whisk, cream together the butter and cream cheese. Add the remaining ingredients and mix until you have a creamy frosting.
9. Pipe or spoon on each cupcake and enjoy!
Title: Nut Cake
Ingredients:
- 2 flour
- 4 eggs
- 1 milk
- 1/2 sugar
- 1 1/2 walnuts
- 1 vanilla
- 1
Instructions:
1. Place all ingedients in mixing bowl and mix for 20 minutes.
2. Place in greased bundt pan.
3. Bake at 350 degrees for 45 minutes.
Title: Snickerdoodle Cake
Ingredients:
- 1 butter
- 1 instant white chocolate pudding and pie filling mix
- 1/2 vanilla extract
- 1 cinnamon
- 3 butter
- 1 confectioners' sugar
- 2 milk
- 8 vanilla extract
- 3 3/4 cinnamon
- 3 -4
- 1
Instructions:
1. Preheat oven to 350º and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes. Pour batter into 9x13 pan and spread out evenly. Bake at 350º for 32-38 minutes (I always check at 32 minutes) or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:
2. BUTTER CREAM FROSTING.
3. 8 Tbls. (or 1 stick) butter (slightly softened).
4. 3 ¾ cups confectioners` sugar.
5. 3-4 Tbls. Milk (I used 4 Tbls.).
6. 1 teas. vanilla extract.
7. 1 teas. Cinnamon.
8. Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake. ENJOY!
Title: Heart-Shaped Cakes (Little House)
Ingredients:
- 1 1/2 white flour
- 1/3 granulated sugar
- 1/2 baking soda
- 1 ground nutmeg
- 1/4 cultured buttermilk
- 1/3
Instructions:
1. Preheat oven to 425 degrees F.
2. In a mixing bowl, mix flour, sugar, baking soda, and nutmeg.
3. With cold fingers (dipped in cold water and dried), rub the cold lard into the dry ingredients.
4. Make a well in the center, add buttermilk, and work with one hand into a dough that can be rolled out.
5. Dust rolling surface with flour. Shape the dough into a ball and roll it out into an 8 inch circle.
6. With a table knife dipped in flour, cut the circle in half, then the halves in thirds, to produce six equal wedges. Shape each wedge into a heart.
7. Grease baking sheet and place hearts on it so they do not touch. Bake for 15 minutes, until cakes are puffy and nicely browned.
8. Remove from oven and sprinkle tops immediately with sugar (the crystals will melt slightly and stick).
9. When cool, wrap with blue tissue paper, the traditional wrapping of white sugar crystals, for gift giving.
Title: Domino's French Buttercream Frosting
Ingredients:
- 2 granulated sugar
- 1/2 water
- 1/4 cream of tartar
- 1/8 salt
- 4 confectioners' sugar
- 1 vanilla
- 1 1/2 butter
- 4
Instructions:
1. Combine granulated sugar, water, cream of tartar and salt in a saucepan; cook and stir until sugar melts.
2. Cook WITHOUT stirring until syrup reaches 260° on candy thermometer; Wash down sugar crystals from side of pan with wet brush.
3. Beat egg whites until stiff; add syrup slowly; beat 3 min.; on low speed, beat in confectioners' sugar.
4. Cool; fold in vanilla and butter.
5. For chocolate frosting: beat in 4 squares of unsweetened baker's chocolate that has been melted and cooled.
Title: Cinnamon Clove Cookies
Ingredients:
- 2 all-purpose flour
- 1 3/4 baking soda
- 2 ground cinnamon
- 1 ground cloves
- 1 salt
- 10 unsalted butter
- 1 sugar
- 1 egg
- 2 orange zest
- 2 dark corn syrup
- sugar
Instructions:
1. Preheat oven to 350 degrees. Position rack in the middle of the oven.
2. Line 2 large cookie sheets with parchment paper.
3. In a large bowl, sift flour, baking soda, cinnamon, cloves, and salt.
4. In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy.
5. Add the eggs and beat until incorporated. Beat in the orange zest and corn syrup.
6. Add the dry ingredients in two two batches, beating until the dough is well mixed.
7. With your hands shape the dough into a disk, wrap it in plastic, and chill for an hour.
8. On a lightly floured board, roll out the dough 1/4 inch thick, if you like a thicker cookie then roll out thicker and adjust your cooking time. With a floured cookie cutter of your choice, cut out cookies and place them 1 1/2 inches apart on the cookie sheets. If you wish, sprinkle with crystal sugar.
9. Reroll the scrapes only one time, or the dough will become tough. The more you handle the dough, the tougher it will get.
10. Bake the cookies for 12 minutes, turning the cookie sheets halfway through the baking time.
11. Cool the cookies on the sheet, set on racks. Store in airtight containers.
12. The size of your cookie cutter will determine how many cookies you end up with.
Title: Chocolate-Lovers Bread Pudding
Ingredients:
- 2 eggs
- 1 sugar
- 4 milk
- 5 salt
- 4 vanilla
- 1 butter
- 1
Instructions:
1. Butter a 2 quart baking bowl or use cooking spray.
2. Add the eggs and beat in the bowl with a fork.
3. Add the sugar and the cocoa and mix well with the eggs.
4. Add the milk slowly to the above mixture wisking all the time.
5. Add salt and vanilla and mix well.
6. Break the bread up in pieces and add to milk mixture making sure all the bread in under the milk and wet.
7. Bake in a 375 degree oven for about 1 1/2 hours in a pan of water.
Title: Swedish Cinnamon Cookies
Ingredients:
- 2 butter
- 2 white sugar
- 2 molasses
- 2 baking soda
- 2 flour
- 4 cinnamon
- 2
Instructions:
1. Cream the butter and sugar until light and fluffy. Add the molasses and mix well.
2. Dissolve the baking soda in the egg yolk in a small bowl. Stir into the creamed mixture.
3. Add the flour and cinnamon and mix well.
4. Roll dough into small balls, roll in additional white sugar to coat.
5. Place on greased cookie sheet. Bake 14--16 minutes at 350 degrees or until the cookies are slightly firm.
Title: Orange Crisps
Ingredients:
- 1/2 white whole wheat flour
- 1/3 whole wheat pastry flour
- 1/4 sugar
- 1/2 unsalted butter
- 2 orange zest
- 2 vanilla extract
Instructions:
1. Position racks in upper and lower thirds of oven; preheat to 300°F.
2. Coat 2 large baking sheets with cooking spray.
3. Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth.
4. Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet.
5. Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.
6. Bake the cookies until lightly browned around the edges, switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes.
7. Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula. Let cool completely.
Title: Coconut-Lemon Squares
Ingredients:
- 1/2 butter
- 1 1/2 light brown sugar
- 1 flour
- 2 flour
- 1 salt
- 2 eggs
- 1 vanilla extract
- 1 1/4 coconut
- 1/2 pecans
- 1/4 butter
- 1 1/2 powdered sugar
- 2 lemons
- 2 lemon juice
Instructions:
1. Cream butter and 1/2 cup light brown sugar until light and fluffy.
2. Add 1 cup flour and 1/2 tsp salt, mixing well.
3. Press mixture evenly into a 9x13 pan and bake at 350 for 12-15 minutes.
4. Combine remaining ingredients in small mixing bowl.
5. Spread evenly over baked mixture.
6. Bake at 350 for 20 minutes or until light brown.
7. Let cool slightly.
8. Beat butter and powdered sugar until well mixed.
9. Add lemon juice and lemon peel, mixing well.
10. Spread lemon frosting on top.
11. Cut into squares.
Title: Date Nut Pinwheels (Cookies)
Ingredients:
- 1 dates
- 1/2 water
- 1/2 sugar
- 1 walnuts
- 1 butter
- 1 white sugar
- 1 brown sugar
- 3 eggs
- 1 vanilla
- 4 flour
- 1/2 salt
- 1 baking soda
Instructions:
1. In saucepan, combine first four ingredients and cook to thicken, adding additional 1/4 cup water if needed, then cool.
2. In separate bowl, combine butter, white sugar, brown sugar, eggs and vanilla. Add flour, salt and soda and mix thoroughly.
3. Divide dough into two and roll out.
4. Divide date mixture into two even portions and spread evenly on rolled dough.
5. Roll each section, jelly roll style, wrap in wax paper and refrigerate overnight.
6. Preheat oven to 425 degrees.
7. remove rolls from fridge and remove wax paper.
8. Slice with thread or sharp knife into 1/4 inch slices.
9. bake 5-8 minutes or until brown on edges.
10. Cool on rack and serve.
Title: Pineapple Upside-Down Cake
Ingredients:
- 1/4 butter
- 2/3 brown sugar
- 1 pineapple
- 1 1/3 maraschino cherry
- 3/4 flour
- 2 sugar
- 3 butter
- 1 applesauce
- 1 1/2 milk
- 1/2 baking powder
- 1 salt
- egg
Instructions:
1. Melt butter and pour into baking pan (I used an 8-inch round pan and a 5x8 pan) Arrange brown sugar over butter.
2. Drain the pineapple, but reserve some of the liquid if you want the cake part to have more of a pineapple flavor Arrange pineapple slices on top of brown sugar and place a cherry in the middle of each slice Mix remaining ingredients until well blended.
3. Pour batter over pineapple and bake at 350 for about 45-50 min or until cake is lightly browned on top There may be some excess liquid on the bottom of the cake if you do not drain the pineapple well.
4. If so, refrigerate it until it sets.
5. When serving, you can flip it over so that the pineapple is on top, or just serve it upside-down.
Title: Ghirardelli Chocolate Mosaic Fruit Tart
Ingredients:
- 4 powdered sugar
- 1/2 unsifted flour
- 1/2 butter
- 1/2 salt
- 1/2 egg
- 1 vanilla extract
- 1 butter
- 1 powdered sugar
- 1/2 egg
- 1/2 heavy whipping cream
- 1 vanilla extract
- 4 Grand Marnier
- 3 bananas
- 1 green grape
- 1
- 1/3
Instructions:
1. For crust:
2. Place broken chocolate pieces, sugar and almonds into bowl of processor or blender.
3. Process for about 20 to 25 seconds until the mixture is like powder.
4. On top of chocolate mixture in food processor, spread flour, butter and salt.
5. Process 15 to 20 pulses or until butter is in very fine pieces.
6. Add egg and vanilla.
7. Pulse about 15 times or stir lightly until mixture sticks together when pinched with fingers.
8. On plastic wrap, knead a few times to bring dough together to.
9. form a ball; flatten to 8".
10. Use a 10 1/2" flat tart pan with 1" fluted sides.
11. Bake in center of oven at 350-F for 15 to 18 minutes or until.
12. baked shell springs back when touched.
13. (Do not overbake.).
14. Cool.
15. Remove outside ring of pan.
16. Crust may be prepared a day in advance, if desired.
17. Chocolate tart filling:
18. in small mixer bowl, beat butter with sugar and egg; beat until fluffy.
19. Melt broken chocolate in double boiler, stirring.
20. constantly, or microwave on medium for 2 1/2 to 3 minutes.
21. Add warm chocolate to creamed mixture and beat well.
22. Mix in cream and vanilla, beating until thick and creamy.
23. Spread filling over baked Chocolate Tart Crust.
24. While filling is still soft, artistically arrange fruit on top.
25. (I do it in a spiral pattern of thinly sliced berries.).
26. Fruit glaze:
27. strain jam.
28. use pastry brush to spread over fruit.
29. It looks nice and glossy!
30. chill 2 hours.
31. garnish with chocolate curls if you're feeling extra decadent.