lumicero/recipes-ing2inst huggingface dataset:
Title: Obsttorte (Fruit Torte)
Ingredients:
- 2 unbleached flour
- 1/4 sugar
- 1 unsalted butter
- 2 sugar
- 4 water
- 1/2 cornstarch
- 1/4 sugar
- 2 sugar
- 1 vanilla extract
- 1 heavy cream
- 1/2
- 2
- 1
Instructions:
1. CAKE:
2. Mix flour and sugar.
3. Cut in butter until mixture resembles coarse crumbs.
4. Add egg yolks; mix to form dough.
5. Press dough into bottom and sides of a 10-inch springform pan.
6. Dough should come 1 1/2 inches up the sides.
7. Bake in a preheated 375°F oven for 20 to 25 minutes, until pastry is firm and light brown.
8. FILLING:
9. Drain canned or frozen fruit, reserving juice.
10. Crush 1 cup of fresh fruit to make juice.
11. Add sugar to fresh fruit and let stand 1/2 hour.
12. Drain juice and add water to make 1 cup.
13. Mix cornstarch and fruit juice.
14. Cook over medium heat until thickened.
15. Place whole fruit in baked pastry shell.
16. Pour thickened fruit juice over top.
17. Chill thoroughly.
18. Carefully remove torte from springform pan.
19. ALMOND COATING:
20. Beat egg white until foamy.
21. Gradually beat in the sugar. beat until stiff peaks are formed.
22. Spread the meringue around the outside of the pastry shell.
23. Press in the almonds so that they completely cover the sides.
24. TOPPING:
25. Gently fold sugar and vanilla into whipped cream.
26. Spread over the fruit.
27. Garnish with sliced toasted almonds, if desired.
Title: Pavlova With Lemon Cream and Berries
Ingredients:
- 1 sugar
- 1 cornstarch
- 4 cream of tartar
- 1/4 salt
- 1 vanilla extract
- 1/4 parchment paper
- 1 sour cream
- 1/3 mixed berry
- fresh lemon zest
Instructions:
1. Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
2. Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
3. Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
4. Spoon lemon mixture into center of meringue, and top with fruit. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish with zest, if desired.
Title: Buttered Rum Pound Cake With Bananas Foster Sauce
Ingredients:
- 1 butter
- 2 1/2 sugar
- 6 eggs
- 3 all-purpose flour
- 1/4 baking soda
- 1 sour cream
- 1 vanilla extract
- 1 sugar
- 1/2 butter
- 6 light rum
- 3 sugar
- 3/4 water
- 3 pecans
- 1/2 brown sugar
- 1/2 butter
- 1/4 margarine
- 1/4 ground cinnamon
- 1/3 bananas
- 4 light rum
- 1/3
Instructions:
1. To make glaze combing glaze ingredients in a small saucepan; bring to a boil. Boil, stirring constantly, 3 minutes. Remove from heat, and stir in pecans.
2. To make cake, beat butter at medium speed with a heavy-duty mixer until creamy. Add 2 1/2 cups sugar, beating 4 to 5 minutes or until fluffy. Add egg yolks, one at a time, beating just until yellow disappears.
3. Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings.
4. Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.
5. Pour batter into a greased and floured 10-inch tube pan.
6. Bake at 325°F for 1 1/2 hours or until a long wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick; pour warm Buttered Rum Glaze over cake. Let stand 4 hours or overnight before serving. Serve with Bananas Foster Sauce and vanilla ice cream.
7. To make banana fosters sauce, combine ingredients in a large skillet; cook over medium heat, stirring constantly, until bubbly. Add bananas, and cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
8. Heat rum in a small saucepan over medium heat (do not boil). Quickly pour rum over banana mixture, and immediately ignite with a long match just above the liquid mixture to light the fumes (not the liquid itself). Let flames die down; serve immediately with Buttered Rum Pound Cake.
Title: Joanna's Chocolate-Banana Muffins
Ingredients:
- 1 1/4 plain flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 sugar
- 1 bananas
- 2 egg
- 1 milk
- 1/3 buttermilk
- 1/4 vanilla essence
- 1
- 1/2
Instructions:
1. Pre-heat oven to 180 degrees celsius.
2. Combine dry ingredients in a large bowl and make a well in the centre.
3. Combine wet ingredients in a small bowl and mix well.
4. Add wet ingredients to dry ingredients and mix well with a fork.
5. Spoon into a 12 hole paper-lined muffin tin.
6. Bake for around 15-20 minutes or until a skewer comes out clean.
7. Cool in tray for 5 minutes and then remove and serve.
8. These are even more decadent if you top them with a chocolate ganache frosting.
Title: Coconut Milk and Palm Sugar Jelly (Agar Agar Santan)
Ingredients:
- 185 palm sugar
- 1 screwpine leaves
- 1/2 water
- 200 coconut cream
- 1 1/2 agar
- 1 salt
Instructions:
1. Combine 1 Tablespoon of Agar powder, the sugar, water and pandan leaf in a saucepan. Boil it and then reduce the heat a bit and stir till the sugar has completely dissolved. Pour 3/5 of this mix into a tin or jelly moulds.
2. Put it in the freezer for 15 minutes or till it's set.
3. Meanwhile, for ten minutes, leave the heat on very low and keep the remaining mix that's in the saucepan warm, stirring once in a while.
4. After about 10 minutes, bring it back to a boil, add the coconut cream, pinch of salt, and remaining 1/2 tablespoon of Agar powder and mix it well till everything is combined, about 5 minutes (constantly stir the sides too).
5. Pour this mix over the set layer of agar which you prepared earlier on and leave it in the fridge to set, or freezer if you want it to set faster.
Title: Paulette's $100 Banana Pudding
Ingredients:
- 4 instant banana pudding mix
- 3 Cool Whip
- 8 sweetened condensed milk
- 14 bananas
- 5
- 2
Instructions:
1. Cut up your bananas and layer a 9x13 pan with one layer of cookies and then one layer of bananas (it's important that you do this first because the pudding mixture gets so thick so quick that you won't have time to do it after you've done the mixture).
2. Mix the pudding, milk, cool whip and condensed milk with a blender (if it's really thick to where you think you've made a mistake, that is the sign of a good batch).
3. Then spread a layer of the pudding mixture on top of the bananas.
4. Repeat- cookies, bananas, and pudding mixture till the pan is full- be sure the pudding is on top.
5. Stick more cookies all the way around the sides.
6. Cover the pan with foil and place in the fridge overnight- it's MUCH better after a night in the fridge!
7. Enjoy!
Title: White Chocolate Golden Oreo Truffles
Ingredients:
- 18 cream cheese
- 4 white chocolate
- 6
Instructions:
1. Put Oreos in a food processor.
2. Combine Cream Cheese (at Room Temp) and pulverized Oreos.
3. Roll into 1-inch balls (about 15) and chill in freezer for 30 minutes.
4. Melt Chocolate.
5. Dip frozen balls into chocolate. Place sprinkles on top and place in refrigerator for ten minutes.
Title: Black Bottom Cupcakes
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/4 cocoa powder
- 1 baking soda
- 1/2 salt
- 1 water
- 1/3 canola oil
- 1 white vinegar
- 1 vanilla
- 8 cream cheese
- 1 egg
- 1/3 sugar
- 1/8 salt
- 1 demerara sugar
- 1/3
- 24
Instructions:
1. Sift the first five ingredients together (flour, 1c sugar, cocoa, soda, 1/2 tsp salt). In a separate bowl whisk together the water, oil, vinegar, & vanilla. Add the wet ingredients to the dry ingredients & whisk together. This will be a thin batter.
2. In a SEPARATE BOWL mix the cream cheese, egg, 1/3 c sugar, 1/8 tsp salt together. Then stir in the chocolate chips.
3. If you don't want to use the cupcake liners then you MUST generously butter the cupcake pans. Otherwise, drop in the paper liners & give a little spritz of Pam in each cupcake.
4. Fill each cup about 1/3 full with the chocolate batter, then drop a heaping teaspoon of the cream cheese mixture in the center.
5. Sprinkle with the demerara sugar. (And sliced almonds if you like).
6. Bake at 350 until the "cheesecake center" is firm.
Title: Another Brownies Recipe
Ingredients:
- 1 butter
- 2 sugar
- 3/4 cocoa powder
- 4 eggs
- 1 vanilla
- 1/2 salt
- 1 1/4 flour
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees. Grease an 8x8 or 9x13 pan (or a standard jellyroll pan, if you're doubling the recipe) .
2. Combine butter, sugar and cocoa. Mix in eggs, one at a time, and then add vanilla.
3. Mix in salt, then flour, a little at a time, until batter is only slightly lumpy.
4. Pour into prepared pan and bake ~45min. for an 8x8 pan, ~25 minute for a 9x13 pan or the jellyroll pan with a double batch.
5. Lick bowl, spoon, fingers.
6. Once finished, allow brownies to cool. Sift powdered sugar over top and slice.
Title: Ravani (Cream of Wheat Cake)
Ingredients:
- 1 unsalted butter
- 1 3/4 sugar
- 7 eggs
- 1 vanilla
- 4 cake flour
- 2 farina
- 1/2 baking powder
- 1/3 water
- 2 lemon juice
- 2 cinnamon sticks
- 1 whole cloves
- 3 Grand Marnier
- 10
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, beat the butter with 1/2 cup of sugar until light and fluffy.
3. Beat in the egg yolks 1 at a time.
4. Add the vanilla and orange rind.
5. Stir in the flour, farina and almonds.
6. Beat the egg whites until stiff.
7. Gradually beat in 1/2 cup of the sugar, until meringue is very stiff.
8. Fold into the batter along with the baking powder.
9. Turn the batter into a greased 10"x14" baking pan.
10. Bake for 35-40 minutes, or until tester comes out clean.
11. Cool to room temperature in the pan.
12. Make the syrup by combining water, lemon juice, remaining 3/4 cup sugar, cinnamon sticks and cloves in a small saucepan.
13. Place over medium heat.
14. Bring to a boil and boil for 5 minutes.
15. Strain and discard spices.
16. Add Grand Marnier.
17. Spoon a little of syrup over each serving.
Title: New Fashioned Peanut Butter Cookies
Ingredients:
- 1 brown sugar
- 1/4 water
- 1/3 creamy peanut butter
- 1 shortening
- 1/4 eggs
- 2 granulated sugar
Instructions:
1. Heat oven to 375°F
2. In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
3. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
4. Bake 10 to 12 minutes or until golden brown.
5. Cool 1 minute; remove from cookie sheet to cooling rack.
Title: Deluxe Old-Fashioned Chocolate Cake Layers
Ingredients:
- 3 baking chocolate
- 1/3 water
- 3/4 butter
- 2 1/4 brown sugar
- 2 eggs
- 1 vanilla
- 2 1/4 cake flour
- 1 all-purpose flour
- 1/2 baking soda
- 1 salt
- water
Instructions:
1. Break chocolate into pieces; place in small saucepan with 1/3 cup water. Stir constantly over low heat until chocolate has melted. Cool. (This can be successfully done in microwave. Go slow so as not to burn the chocolate.).
2. Cream butter and sugar in large mixing bowl until very light and fluffy. Add eggs and vanilla; beat well. Blend in chocolate.
3. Combine flour, baking soda and salt; add alternately with 1 cup water on low speed. Beat just until well-blended. Pour batter into well-greased and floured cake pans.
4. Tip: outline a piece of waxed paper the size of the bottom of the cake pan and cut with sissors to size and place in bottom. No need to grease or butter pan.
5. Bake at 350 degrees. Cake is done if toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans by inverting onto wire rack. If using waxed paper liner, remove and discard. Cool cake layers completely before frosting.
6. Baking Times:
7. Two 8-inch layer pans -- 35-40 minutes.
8. Two 9-inch layer pans -- 30-35 minutes.
9. Two 8- or 9-inch square pans -- 30-35 minutes.
Title: Raspberry Hot Fudge Sundaes
Ingredients:
- 3/4 sugar
- 1/2 half-and-half
- 4 light corn syrup
- 2 unsalted butter
- 1 salt
- 1/8 vanilla ice cream
- 2 fresh raspberry
Instructions:
1. Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts.
2. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes.
3. Remove sauce from heat.
4. Stir in framboise.
5. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving).
6. For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet.
7. Top with 2 scoops of ice cream.
8. Spoon 3 tablespoons sauce over.
9. Sprinkle raspberries over and serve immediately.
Title: Memaw's Banana Pudding
Ingredients:
- 1 Cool Whip
- 1 vanilla pudding mix
- 1/3 sour cream
- 1 milk
- 1 2/3 bananas
- 4 -5
Instructions:
1. Mix Cool Whip, pudding, sour cream, and milk together in large mixing bowl.
2. Layer wafers, sliced bananas, and pudding until all ingredients are used.
3. Leave enough pudding mix to cover top.
4. Keep refrigerated.
5. Best if prepared a day ahead of time.
Title: Banana Split Pie
Ingredients:
- 1 cream cheese
- 1 milk
- 1 instant white chocolate pudding and pie filling mix
- 3/4 sugar
- 1 crushed pineapple
- 2 banana
- 1 strawberry
- 1 walnuts
- 1
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 425°F.
2. Place crust in an 8-inch pie pan, press into bottom and prick crust with a fork.
3. Bake 10-12 minutes or until golden brown.
4. Remove crust from oven and cool completely.
5. Melt chocolate chips in a small bowl in the microwave on HIGH 1 minute, stirring every thirty seconds until chocolate is melted and smooth.
6. Reserve 2 tablespoons of the chocolate for garnish.
7. Spread remaining chocolate over bottom and sides of crust.
8. For filling, microwave cream cheese in a medium bowl on HIGH 30 seconds or until softened and whisk until smooth.
9. Gradually whisk in milk and add pudding mix and sugar.
10. Whisk until mixture begins to thicken.
11. Fold in pineapple.
12. Spread filling evenly into crust.
13. For toppings, arrange fruit over top of pie. Decorate top with whipped topping (in a piping bag for best results).
14. Drizzle reserved melted chocolate over top of pie.
15. Sprinkle with nuts and serve.
Title: Almond Butter Cake
Ingredients:
- 1/2 all-purpose flour
- 1 baking powder
- 1/2 almond paste
- 10 unsalted butter
- 6 sugar
- 3/4 eggs
- 5 brandy
- 2
Instructions:
1. Preheat oven to 350°F Line the bottom of a 10-inch cake pan or spring form pan with parchment paper. (For individual cakes, the batter may be baked in 12 individual cake rings lined with parchment paper, or in deep muffin tins that have been buttered and floured.).
2. Sift together the flour and baking powder. Stir in the ground almonds and set aside.
3. Place the almond paste and butter in the bowl of an electric mixer and beginning on low speed, beat until blended. Increase the speed to medium and continue beating until the butter and almond paste are smooth and no lumps remain. Continuing to beat, gradually add the sugar. Add the eggs one at a time, then the brandy. Continue beating until the mixture has lightened in colour and is very fluffy.
4. On low speed, add the flour mixture and mix just until roughly combined. Remove the bowl from the mixer and with a rubber spatula, fold the batter until smooth. Turn the batter into the prepared pan and smooth the surface.
5. Bake in the centre of the oven for 45-50 minutes or until the top of the cake is golden and the edges of the cake just begin to pull away from the sides of the pan. Place on a wire rack to cool before turning out of the pan.
6. Wrap in plastic wrap and leave at room temperature overnight or for up to 2 days.
7. Just before serving, sift icing sugar over the cake and pipe or drizzle thin lines of melted chocolate over top. Serve with poached pears, lightly sweetened whipped cream, and chocolate sauce.
Title: Butter Cookies (The Best You Ever Had)
Ingredients:
- 1/2 sweet butter
- 1/8 salt
- 1 granulated sugar
- 1 egg
- 1 baking powder
- 1 1/4 vanilla extract
- 3 all-purpose flour
- 1 tap water
Instructions:
1. You must use sweet butter,and do not substitute with salted butter or margarine.
2. Allow butter to sit out and soften by itself.
3. Do not melt on the stove or in the microwave.
4. Place the softened butter into a bowl.
5. Add all of the ingredients, including the tablespoon of cold tap water, to the bowl containing the butter.
6. With a large wooden spoon, hand mix all of the mixture.
7. Do not use a dough machine nor a food processor, as the dough will not come out the same and the cookies will not taste the same.
8. When your wrist begins to ache from mixing the dough, DO NOT add water.
9. To mix it properly, your wrist and fingers will get tired.
10. This recipe is not easy for a person with arthritis.
11. You will need to use a Mirro Cookie Press (no other brand).
12. When the dough is thoroughly mixed, fill the Mirro Cookie Press and twist until the dough goes onto the UNGREASED cookie sheet.
13. When the dough comes out of the cookie press onto the cookie sheet, slightly back twist and lift the cookie press.
14. After making several of one shape, change the shape to make several different shapes.
15. After the cookie sheet or sheets are filled, decorate the cookies with different kinds of jimmies and cookie decorations.
16. Bake in pre-heated 410 degree oven, checking frequently to make certain that the cookies DO NOT BEGIN TO BROWN!
17. You may open the oven door to check on the cookies as often as you desire.
18. The second they begin to get the slightest bit golden, remove from oven, and with a spatula or butter knife, remove from the cookie sheet and place onto plates to cool.
19. You may stack them onto the plates, as they will not stick together.
20. Just wipe the cookie sheet with paper towel, and you may use the same sheet, over and over for more cookies.
21. ENJOY THE BEST BUTTER COOKIES YOU HAVE EVER HAD!
Title: Deluxe Cheeseburger Cookies
Ingredients:
- 2 honey
- 2 sesame seeds
- 1/4 sweetened coconut
- 1/4
- 1
Instructions:
1. Prepare the "ketchup" and "mustard" by coloring small amounts of frosting red and orange.
2. Prepare the "tomatoes" and "pickles" by cutting the gumdrops into the desired shapes and sizes. I cut the red drops horizontally to create tomato slices and I cut the green drops in half and then make little cylinders and slice thinly to create the pickles.
3. Prepare "lettuce" by putting the coconut in a zip-top bag with a few drops of green food coloring and a couple drops of water. Shake bag until all shreds of coconut are the desired shade of green.
4. Prepare the "cheese" by cutting the fruit roll ups to the desired size, use a vanilla wafer as a guide for the size.
5. Prepare the tops of the "buns" by taking all the whole cookies out of one box, round side up, and dabbing a bit of honey on. Sprinkle some sesame seeds on every cookie.
6. Now assemble the rest of the cookie (this is where you can bring the kids in to help). Empty the second box of cookies with the rounded side down. On each cookie dab a bit of the untinted frosting and stick a peppermint patty cookie to the bottom "bun" to create the "hamburger patty".
7. Put a dab of frosting on the "hamburger patty" and put a pinch of the "lettuce" on.
8. Place a "tomato" slice on top of the lettuce and two or three "pickle" slices on top of the tomato.
9. Spread "ketchup" and "mustard" on the top "bun" and place on top of the assembled bottom portion.
Title: Fuzzy Navel Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1/2 eggs
- 1 confectioners' sugar
- 4
- 3/4
- 1/2
- 4
- 2
- 1
Instructions:
1. Combine first seven ingredients for the cake in mixing bowl; blend well.
2. Pour into a greased and lightly floured 9-1/2 inch bundt pan.
3. Bake at 350 degrees for 45 to 50 minutes or until cake springs back, when lightly touched in the center.
4. For topping/filling: While cake is still warm in pan, poke holes in cake (the end of a wooden spoon works well).
5. Pour Liqueur mixture all over the cake.
6. Allow to cool in pan at least 2 hours before removing.
Title: Frushi
Ingredients:
- 1 1/4 water
- 1 sushi rice
- 1/4 short-grain rice
- 1/4 sugar
- 1 light coconut milk
- 10 salt
- 20 mandarin orange sections
- berries
Instructions:
1. Bring water and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed. Remove from heat; let stand, covered, 15 minutes.
2. Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.
3. Lightly coat hands with cooking spray. Divide rice mixture into 20 equal portions, shaping each into a ball (about 1 rounded tablespoon each). Lightly press each rice ball into an oval between palms; place ovals on a bakaing sheet lined with wax paper. Top each oval with the oranges and berries and press gently to adhere. Chill until ready to serve. If desired, serve with your favorite flavored yogurt for dipping.
Title: Triple Coconut Loaf Cake
Ingredients:
- 1 unsalted butter
- 3 turbinado sugar
- 1 sweetened flaked coconut
- 1 1/2 cake flour
- 3/4 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 3/4 sugar
- 1 egg
- 1/2 milk
- 1/2 cream of coconut
- 1/4 flour
- 2 1/2 powdered sugar
- 1 light corn syrup
- 1 fresh lime juice
- 2 lime zest
- 1 sugar
- 1/4 salt
- 1
Instructions:
1. Coat 8 1/2 x 4 1/2 loaf pan with butter and turbinado; set aside.
2. Toast coconut in microwave 1-2 minutes, stirring often then pulse in processor until fine. Add to flour mixture; set aside.
3. Cream butter and sugar until white and fluffly, 5-7 minutes, then add egg and blend on medium speed for 1 minute.
4. Combine the milk, cream of coconut, and rum in a cup with a pour spout. Alternately beat the dry and wet mixtures into the butter mixture, starting and ending with the dry. After each addition, mix on low speed for 30 seconds then on medium speed for 1 minute.
5. Spoon the batter into the prepared pan; bake for 35 minutes then rotate the cake 180 degrees in the oven. Bake 30 minutes longer, or until a toothpick inserted into the center comes out clean. Cool cake in the pan 5 minutes, then invert onto a rack to cool upside down. Transfer to a cutting board (still upside down); slice into wedges. Serve with tangy pineapple icing.
6. Icing:.
7. Combine powdered sugar, light corn syrup, lime juice and lime zest in a bowl.
8. Boil pineapple juice, sugar and salt in a saucepan over high heat until reduced to 1/2 cup, about 10-12 minutes. Pour syrup over powdered sugar mixture; stir.
Title: Red Currant Pie (Or is It Cake?)
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 butter
- 1/2 white sugar
- 2 lemon zest
- 1 1/2 white sugar
- 2 cornstarch
- 1/2 red currants
- 2
- 2 1/4
Instructions:
1. For Crust: In a medium bowl, sift together flour and baking powder.
2. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough.
3. Pat the dough evenly into the bottom of a 9" springform pan.
4. Chill dough in pan for 25-30 minutes.
5. Preheat oven to 325 degrees F (165 degrees C).
6. Bake in oven for 25 minutes, or until golden.
7. For Filling: In a medium bowl, beat egg whites until stiff.
8. Gradually stir in sugar and cornstarch; beat for 5 minutes.
9. Fold currants into mixture and pour into warm crust.
10. Bake in oven for 10 minutes, or until top is lightly browned.
11. Cool completely before serving.