lumicero/recipes-ing2inst huggingface dataset:
Title: Perfect Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 5 unsalted butter
- 2 vanilla
- 2 - 2 1/2 powdered sugar
- ground cinnamon
Instructions:
1. Food Processor Method.
2. Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68 to 70 degrees F. Combine cream cheese, butter, vanilla and sugar in a food processor and pulse just until smooth and creamy. If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. If desired, stir in additional flavoring to taste.
3. Electric Mixer Method.
4. Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat. If desired, stir in additional flavoring to taste. This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.
Title: Hands Down the Best Red Velvet Cake
Ingredients:
- 2 1/2 cake flour
- 2 sugar
- 2 eggs
- 1 vanilla
- 1 buttermilk
- 1 1/2 baking soda
- 1 white vinegar
- 1 cream cheese
- 1 butter
- 2 vanilla
- 1 confectioners' sugar
- 1/2 pecans
- 1 pecans
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Cream together the sugar and oil.
3. Beat in the eggs.
4. Sift dry ingredients together.
5. Mix cocoa, food coloring, and vinegar in a small bowl.
6. Add to sugar mixture and mix well.
7. Beat a small amount of the flour mixture and mix well.
8. Add a small amount of buttermilk and mix well.
9. Alternate each flour and buttermilk, ending with flour.
10. Add vanilla and mix well.
11. Pour into 3 (8-inch) cake pans that have been greased and floured.
12. Bake 22 - 25 minutes or until a toothpick comes out clean.
13. Cream the cream cheese and butter together.
14. Add vanilla and mix well.
15. Add the confectioner's sugar and mix until creamy.
16. Fold in pecans.
17. Spread over cooled cakes.
Title: Bittersweet Chocolate Mousse Cake(ATK)
Ingredients:
- 12 unsalted butter
- 1 butter
- 12 flour
- 1 bittersweet chocolate
- 1 vanilla
- 8 eggs
- 1/8 salt
- 2/3 light brown sugar
Instructions:
1. Adjust an oven rack to the lower middle position and heat the oven to 325 degrees. Butter the sides of a 9 inch springform pan; flour the sides and tap out the excess. Line the bottom of the pan with a parchment or waxed paper round. Wrap the bottom and sides of the pan with a large sheet of foil.
2. Melt 12 tablespoons butter and the chocolates in a large bowl over a large saucepan containing about 2 quarts barely simmering water, stirring occasionally, until the chocolate mixture is smooth. Cool the mixture slightly, then whisk in the vanilla and egg yolks. Set the chocolate mixture aside, reserving the hot water, covered, in the saucepan.
3. In the clean bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds; add half of the crumbled brown sugar, beat at high speed until combined, about 30 seconds, then add the remaining brown sugar and continue to beat at high speed until soft peaks form when the whisk is lifted, about 2 minutes longer. Using a whisk, stir about one third of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites in 2 additions, using the whisk. Gently scrape the batter into the prepared springform pan, set the springform pan in a large roasting pan, then pour the hot water from the saucepan into the roasting pan to a depth of 1 inch. Carefully slide the roasting pan into the oven; bake until the cake has risen, is firm around the edges, the center has just set, and an instant-read thermometer inserted into the center registers about 170 degrees, 45 to 55 minutes.
4. Remove the springform pan from the water bath, discard the foil, and cool on a wire rack 10 minutes. Run a thin-bladed paring knife between the sides of the pan and cake to loosen; cool the cake in the springform pan on a wire rack until barely warm, about 3 hours, then wrap the pan in plastic wrap and refrigerate until thoroughly chilled, at least 8 hours. (The cake can be refrigerated for up to 2 days.).
5. To unmold the cake, remove the sides of the pan. Slide a thin metal spatula between the cake and pan bottom to loosen, then invert the cake onto a large plate, peel off the parchment, and re-invert onto a serving platter. To serve, use a sharp, thin-bladed knife, dipping the knife in a pitcher of hot water and wiping the blade before each cut. (If you like, dust the cake with confectioners' sugar just before serving or top slices with a dollop of lightly sweetened whippped cream. To make slicing easier, freeze the cake for 30 minutes just before serving.).
6. Variation: Chocolate-Orange Mousse Cake. Follow the recipe for Bittersweet Chocolate Mousse Cake, reducing the vanilla extract to 1 teaspoon and adding 1 tablespoon orange liqueur and 1 tablespoon finely grated orange zest to the chocolate mixture along with the vanilla and egg yolks.
Title: Salted Caramel-Pecan Bars
Ingredients:
- 1 pecans
- 12 graham crackers
- 1 brown sugar
- 3/4 butter
- 2 vanilla extract
- 1 kosher salt
- 1/4
Instructions:
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
2. Line a 15x10 inch jelly-roll pan with aluminum foil; lightly grease foil. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.
3. Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.
4. Bake at 350 degrees for 10 - 11 minutes or until lightly browned and bubbly.
5. Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes). Break into bars.
6. Chocolate-Pecan-Caramel Bars: Prepare recipe as directed through Step 4. Top warm bars with 1 cup dark chocolate morsels. Let stand 3 minutes, and spread chocolate over bars. Proceed with recipe as directed in Step 5. Chill 20 minutes before serving.
Title: Sugar Cookies
Ingredients:
- 1 1/2 whole wheat pastry flour
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/4 sugar
- 1/4 reduced-fat cream cheese
- 1 butter
- 1 egg
- 1 vanilla extract
Instructions:
1. Preheat the oven to 375 degrees and line baking sheets with parchment paper.
2. In a large bowl, combine flours, baking powder and soda, and salt.
3. In another bowl, cream butter, cream cheese, and sugar for 2-3 minutes.
4. Add vanilla and egg to creamed mixture.
5. Add the flour in about 3 batches and mix on low speed until well blended.
6. Make one tablespoon sized cookies on the parchment and bake for about 10 minutes.
Title: Crema Fritti (Fried Cream) - Lidia Bastianich
Ingredients:
- 1/2 all-purpose flour
- 1/2 granulated sugar
- 1 table salt
- 4 vanilla extract
- 6 all-purpose flour
- 1 eggs
- 1/2 table salt
- 2 canola oil
- 1 granulated sugar
- 1 cinnamon
- 1/4
- 1
Instructions:
1. Whisk together flour, sugar and salt.
2. Heat milk to almost simmering. Whisking constantly, add flour-sugar mixture. Cook 5-6 minutes, until thick.
3. Beat egg yolks and vanilla. Add hot pudding, 1/4 cup at a time, until egg yolks are hot to the touch. Pour egg yolk mixture into pot and whisk vigorously over heat 2-3 minutes. It should be quite thick; thicker than a typical pudding.
4. Pour cream into ungreased quarter-sheet pan and spread out evenly. Cover with plastic wrap (press plastic down to touch the surface of the cream to prevent a skin from forming) and refrigerate until set and very cold, 3-4 hours or up to overnight.
5. Dip a butter knife in hot water and run it along the inner rim of the pan to loosen the cream. Invert the pan onto your cutting board to release the cream. Trim edges if necessary and cut cream into diamond shapes.
6. Place flour in a wide dish. In a second dish, beat eggs and a pinch of salt. Place breadcrumbs in a third dish. Dredge cream pieces in flour, then dip into egg, then into breadcrumbs.
7. In a skillet, pour oil 1/4-1/2" deep. Heat oil until it almost shimmers. Fry pieces in hot oil until golden brown, turning once, about 3-5 minutes per side.
8. Combine sugar and cinnamon in a bowl. Sprinkle fried cream with cinnamon sugar as they come out of the pan. Allow to cool slightly before serving. Serve plain or with jam, marmalade or chocolate sauce, if desired.
Title: Asian Dessert
Ingredients:
- 1 marshmallows
- 1 dates
- 1 graham cracker crumbs
- 2
- 1
Instructions:
1. Mix all ingredients gently.
2. Top with graham cracker crumbs.
Title: Pink Velvet Cupcakes
Ingredients:
- 1 butter
- 1 1/4 sugar
- 1/8 eggs
- 3 vanilla extract
- 1 all-purpose flour
- 2 1/2 baking powder
- 1 1/2 baking soda
- 1/4 salt
- 1/4 buttermilk
- 1 white chocolate chips
- 2 butter
- 1 heavy whipping cream
- 1/2
Instructions:
1. In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350 F for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large bowl. Chill for 30 minutes, stirring once.
4. Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator.
5. Yellow Cupcakes : Omit pink food coloring from batter. Decorate with coarse sugar (color of your choice).
Title: Chocolate Strawberry Cups
Ingredients:
- 8 white chocolate
- 1/4 nutmeg
- 2 lemon rind
- 1 vanilla
- 1 strawberries
- 2 1/2 granulated sugar
- 2 fresh lemon juice
- 6 chocolate
- lemon balm
- mint leaf
Instructions:
1. In top of a double boiler, or on low heat in the microwave, melt chocolate with nutmeg, stirring occasionally, just until nearly melted. Remove from heat and stir until completely melted. Transfer to a large bowl. Stir in lemon rind. Let cool to room temperature.
2. Whip cream with vanilla until peaks form when beaters are lifted. Stir one-third into cooled chocolate. Fold in remaining whipped cream. Refrigerate for at least 2 hours or until firm.
3. About 15 minutes before serving, slice large strawberries, and leave tiny ones whole; place in bowl. Stir in sugar and squeeze of lemon juice; let stand.
4. Scoop chocolate mixture into chocolate cups. Spoon strawberries and juices over top. Garnish with lemon balm or mint leaves, if using.
Title: Bananas Managua
Ingredients:
- 3 bananas
- 1/3 brown sugar
- 6 ground cinnamon
- 1 butter
- 3 margarine
- 2 limes
- 3/4 lemon juice
- sour cream
Instructions:
1. Peel bananas and slice diagonally, 1/4 inch thick. Pour orange juice into a small, shallow bowl. In another small bowl, mix brown sugar and cinnamon.
2. Melt 1 Tablespoon butter in a small frying pan over medium heat. Dip a third of the banana slices into the orange juice and then into the brown sugar mixture. Add to the pan and cook until lightly browned and glazed on both sides (about 1 minute total). Spoon into 2 shallow dessert dishes. Repeat two more times with the remaining bananas.
3. When all are cooked, add lime juice and any remaining orange juice and brown sugar mixture to the pan. Cook over medium heat, stirring, until mixture boils and becomes syrupy (this happens quickly). Pour evenly over bananas.
4. Top each serving with a dollop of sour cream. Serve immediately.
Title: Pumpkin Whoopie Pies
Ingredients:
- 1 pumpkin puree
- 2 eggs
- 3/4 granulated sugar
- 2 vanilla extract
- 2 cinnamon
- 2 nutmeg
- 1/2 all-purpose flour
- 4 baking powder
- 4 baking soda
- 2 salt
- 1 unsalted butter
- 4 cream cheese
- 4 marshmallow creme
- 3/4 vanilla extract
- 1 powdered sugar
- 1 1/4
Instructions:
1. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
2. In a large mixing bowl, stir together pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg.
3. In a second bowl, stir together flour, baking powder, baking soda, and salt.
4. Add dry ingredients to pumpkin mixture and stir just until mixed.
5. Using a generously rounded tablespoon, or icing bag with a large rounded tip drop rounds about 2-3 inches in size onto each cookie sheet. Make sure to keep them about 2 inches apart.
6. Bake for 12-14 minutes, Repeat with remaining dough to make 36 cookies.
7. When cookies are cool, prepare filling.
8. Filling: With electric mixer, beat butter and cream cheese until smooth. Scrape down sides of bowl and beat in salt. Add marshmallow crème and continue beating until incorporated. Scrape down side of bowl and vanilla, then gradually add powdered sugar, beating until smooth.Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling.
Title: Rosemary-Lemon Custard Cakes
Ingredients:
- 3 sugar
- 3/4 butter
- 2 flour
- 1/4 lemon
- 1 lemon juice
- 1/4 dried rosemary
- 1/2 salt
- 1 skim milk
- 3
- 1 1/2
Instructions:
1. Beat egg whites with a mixer on medium-high speed until foamy.
2. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
3. In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
4. Add flour through salt; beat well.
5. Add yolks and milk; beat well.
6. Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
7. Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
8. Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
9. Bake at 350° 45 min or until set.
10. Remove cups from pan.
Title: Honeymoon Mousse
Ingredients:
- 1 evaporated milk
- 3 vanilla extract
- 1 sugar
- 4 salt
- 1/4 heavy whipping cream
- 2 chocolate curls
Instructions:
1. In a blender, combine the milk, vanilla, sugar, chocolate and salt; cover the process until smooth, about 1 minute. Transfer to a large bowl.
2. In a small bowl, beat cream until soft peaks forms. Fold into chocolate mixture. Spoon into dessert dishes. Refrigerate until serving. Garnish with chocolate curls if desired.
Title: Fruitful Cottage Parfaits
Ingredients:
- 1 low fat cottage cheese
- 3
Instructions:
1. Drain the fruit.
2. Place 1/4 cup cottage cheese in four parfait glasses. Top with 2 tablespoons fruit. Repeat the layers 2 times. Serve immediately or refrigerate until serving time.
Title: Baked Apple Rings
Ingredients:
- 4 baking apples
- 1/2 brown sugar
- 1/2 ground cloves
- 1/2 ground cinnamon
- 1/2 honey
- 1/2 water
- 2 -4
Instructions:
1. Preheat oven to 400 deg F.
2. Core and slice apples into 1/2" rings. place in shallow baking dish.
3. In saucepan, combine and heat remaining ingredients until simmering.
4. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice.
5. If desired, place with red-hot candies put in the center of each ring.
Title: Sweet Jasmine and Mango Rice
Ingredients:
- 2 light coconut milk
- 1 1/2 sugar
- 1/4 salt
- 1/8 cornstarch
- 2 water
- 2 mangoes
- 2
Instructions:
1. Prepare rice according to package directions.
2. Stir coconut milk, sugar and salt together in a medium saucepan.
3. Dilute the cornstarch with water and add to the coconut milk mixture.
4. Bring to a boil.
5. Boil for 1 minute and remove from heat.
6. Stir in cooked rice and mango.
Title: Chocolate Tart Crust
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 confectioners' sugar
- 1/4 salt
- 1 butter
- 8 egg
- 1
Instructions:
1. Sift the flour, sugar, cocoa, and salt into a large bowl. With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs. Mix in the egg to make a soft dough.
2. Flatten the dough into a small disk, wrap tightly in plastic wrap and place into the refrigerator for at least 1 hour.
3. Line your tart shell and refrigerate at least 30 minutes before cooking.
4. Preheat your oven to 350 degrees F, line the crust with parchment paper and add pie weights, bake about 15 minutes. Remove parchment paper and weights and bake until completely set, about 10-12 minutes.
5. Allow to cool completely before adding filling.
Title: Potato Pastry Dough
Ingredients:
- 1 mashed potatoes
- 2 light olive oil
- 1/2 lemon juice
- 1/2 brown sugar
- 1/4 sea salt
- 1 whole wheat pastry flour
- 1 baking powder
- 1/4 nutmeg
Instructions:
1. In a mixing bowl, stir together the potatoes, oil, lemon juice, brown sugar and sea salt until well blended.
2. Add the flour, baking powder and nutmeg and mix well.
3. Divide in half, wrap each half in cling wrap and refrigerate 1 hour.
4. Working one half at a time, roll out into a thin circle between sheets of wax paper.
5. Turn into a 9" pie plate. Repeat with remaining half of dough.
6. Use immediately or wrap well in cling wrap, then heavy duty foil, and freeze up to 6 months.
Title: Diabetic Christmas Cake
Ingredients:
- 1 1/2 sultanas
- 1/2 raisins
- 2 brandy
- 1 water
- 1 pumpkin puree
- 2 eggs
- 1/2 skim milk
- 1/2 low-fat milk
- 1/2 pecans
- 1 ground cinnamon
- 1 mixed spice
- 1 self-rising flour
- 1 bicarbonate of soda
- 1/2
Instructions:
1. Mix the sultanas, raisins, brandy and water, and then soak overnight.
2. Mix seived pumpkin, eggs, apple concentrate and milk.
3. Add the soaked fruit, nuts and spices, then sifted flour and bicarbonate of soda. Return bran left in sieve to flour mixture. Mix well with wooden spoon.
4. Spoon into a lightly greased 20cm cake tin.
5. Bake for 10 minutes at 200C, then turn down the heat and bake at 180C until cooked through and browned. (approx. 1-1/4 hours).
6. Using the apple concentrate gives the sweetness to this cake.
Title: Strawberry Delight
Ingredients:
- 2 fresh strawberries
- 1/4 sugar
- 1 fresh strawberries
- 4
Instructions:
1. Fold whipped cream into strawberry mixture.
2. Spoon into individual serving bowls.
3. Garnish, if desired.
4. Serve immediately, or chill for 1 hour.
Title: Jan's Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 cinnamon
- 2 sugar
- 1 ginger
- 1 1/2 eggs
- 4 raw carrots
- 2 crushed pineapple
- 1 raisins
- 1/2 cream cheese
- 1 powdered sugar
- 1 butter
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350.
2. Sift all dry ingredients together.
3. Stir in oil.
4. Add eggs one at a time and beat well after each addition.
5. Add carrots, nuts, and pineapple last.
6. Pour into 9x13 pan and bake for 35-40 minutes.
7. Frosting:.
8. Beat all ingredients together and frost when cake is cool.
Title: Classic Old-Fashioned Rhubarb Strawberry Crisp
Ingredients:
- 4 rhubarb
- 2 strawberries
- 1 white sugar
- 1 1/3 flour
- 1 brown sugar
- 1 old fashioned oats
- 1/2 butter
Instructions:
1. Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
2. chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
3. place fruit mixture evenly on bottom of pan.
4. in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
5. Evenly distribute topping over fruit in pan.
6. Bake about 35 minutes until golden and bubbly.
Title: Cookies N Cream Dream Frosting
Ingredients:
- 1/2 shortening
- 8 cream cheese
- 4 powdered sugar
- 1 vanilla
- 1 -5 milk
- 1 1/2
Instructions:
1. Cream shortening, cream cheese, powdered sugar, vanilla.
2. Add milk 1 tbsp at a time till you get the proper frosting consistency you like.
3. Stir in crushed Oreos with a wooden spoon. Frost cooled cake -- enjoy!
Title: Grand Marnier Strawberry Gratin
Ingredients:
- 1 strawberry
- 1/3 sugar
- 3 Splenda granular
- 1 Grand Marnier
- 1 cream cheese
- 1/4 sour cream
- 1 sugar
- 1 vanilla
- brown sugar
Instructions:
1. Cut strawberries in half or quarters and toss with sugar and Grand Marnier.
2. Take softened cream cheese and 1/4 cup of sugar and blend till smooth.
3. Add in sour cream, vanilla and mix.
4. Place strawberries in oven/broiler proof individual ramekins or in a broiler proof dish such as an 8"x8" Corning/Pyrex dish.
5. Spoon cream cheese mixture over berries and then sprinkle a thin layer of brown sugar over cream cheese mixture.
6. Turn broiler on in oven and place ramekins or single dish under broiler for 1-3 minutes or until the brown sugar slightly caramelizes.
7. As soon as it starts to bubble remove from oven, a few seconds to long and the sugar can burn very easily so do not take yours eyes off of it while it is in the oven.
8. Serve in ramekins or spoon into a dish and serve.
Title: Lemon Lime Angel Food Cupcakes
Ingredients:
- 3/4 granulated sugar
- 2 granulated sugar
- 1/2 all-purpose flour
- 1/4 salt
- 6 warm water
- 2 1/2 vanilla extract
- 1/2 cream of tartar
- 3/4 lemon zest
- 1 lime zest
- 1 unsalted butter
- 1/2 powdered sugar
- 4 milk
- 2 vanilla bean paste
- 1 lemon zest
- 16 lime zest
- 1
Instructions:
1. FOR THE CUPCAKES:
2. Preheat oven to 350°F.
3. Line a cupcake tin with paper liners. Set aside.
4. In a food processor, place the sugar and pulse until super fine, 2 minutes. Sift half of the sugar with the flour and salt, set aside.
5. In a large bowl with hand mixer or stand mixer, place the egg whites, add in the water, vanilla and cream of tartar. Mix until fully combined. Gradually add in the remaining sugar until incorporated. Place mixer on medium speed until egg whites form medium peaks.
6. Start to add in the flour mixture a little at a time by sifting it onto the surface of the egg mixture and folding it in in very small batches. Finally, add in the lemon and lime zest and fold inches.
7. Fill the cupcake liners almost all the way to the top. Bake for 16 to 18 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
8. FOR THE FROSTING:
9. tUsing a hand mixer, cream butter in a large bowl. Add in the powdered sugar a little at a time, this will form a thick paste. Add in the vanilla and milk, mix to combine. Add in the lemon and lime zest and half of the whipped topping and whisk in on low speed until smooth. Take the remaining whipped topping and fold in with a spoon or spatula. Place in fridge for 15 minutes to set up.
10. Frost cupcakes, garnish with more lemon and lime zest if desired, enjoy! These cupcakes must be refrigerated if not eaten right away.
Title: Pot De Creme
Ingredients:
- 1 egg
- 2 sugar
- 1 salt
- 3/4 half-and-half cream
- 1 vanilla extract
- 1
Instructions:
1. In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160 and coats the back of a metal spoon.
2. Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate 8 hours or overnight. Garnish with whipped cream if desired.
Title: Blueberry Batter Cake
Ingredients:
- 2 blueberries
- 1 lemon juice
- 3 vinegar
- 3/4 butter
- 1/2 sugar
- 1 milk
- 1 flour
- 1/4 baking powder
- 1/2 salt
- 1 sugar
- 1 cornstarch
- boiling water
Instructions:
1. In an 8 inch square glass cake pan put blueberries and lemon juice or vinegar togather and spread into bottom. Cream butter and 3/4 cup sugar togather. In seperate bowl combine 1 cup flour, b. powder and salt togather. alternate adding 1/2 cup milk and the creamed mixture to flour mixture. Put batter ontop of blueberries. Mix 1/2 cup sugar and cornstarch. Sprinkle over batter. Pour 1 cup boiling water over all.enjoy!
2. Bake 375 degree oven and bake one hour, until done.