lumicero/recipes-ing2inst huggingface dataset:
Title: Double Chocolate Peanut Butter Cookies
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1/2 margarine
- 1/2 vegetable shortening
- 1 creamy peanut butter
- 2 egg
- 2 1/2 vanilla
- 2 old fashioned oats
- 1/4 flour
- 1/2 salt
- 36
Instructions:
1. Heat oven to 350 degrees.
2. In large mixing bowl combine sugar, butter, shortening, peanut butter, egg and vanilla.
3. Beat at medium speed until well blended.
4. Add oats, flour and salt.
5. Beat at low speed until soft dough forms.
6. Stir in chips.
7. Shape dough into 1 1/4 inch balls and place 2 inches apart on ungreased cookie sheet.
8. Bake 10-14 minutes or until set.
9. Immediately press peanut butter cup into the center of each cookie, reforming circular shape if edges crumble a bit.
10. Let cool 2 minutes before removing from sheet.
11. Cool completely before storing. Speed this up by transferring to refrigerator for 20 minutes or so.
Title: The Fudge Frosting Experiment
Ingredients:
- 4 bittersweet chocolate
- 2 butter
- 10 powdered sugar
- 1 salt
- 5 vanilla
- 1
- 2
- 1
Instructions:
1. Melt chocolates and butter over double boiler.
2. Stir until smooth.
3. Set aside to cool slightly.
4. Sift powdered sugar and salt into a bowl.
5. Combine milk and vanilla.
6. Add milk/vanilla mixture to sugar/salt mixture.
7. Whisk until incorporated.
8. Add melted chocolate/butter mixture to milk/vanilla/sugar/salt mixture.
9. Stir until smooth.
Title: Reese's Peanut Butter Cake
Ingredients:
- 3/4 butter
- 3/4 creamy peanut butter
- 2 light brown sugar
- 3 eggs
- 2 flour
- 1 baking powder
- 1/2 salt
- 1 milk
- 1 vanilla extract
- 8 cheese
- 1/2 creamy peanut butter
- 1/2 water
- 1/4 butter
- 1 icing sugar
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350°F Grease and flour 2 9" round cake pans.
2. In a large bowl, cream the butter and pb until the mixture becomes fluffy. Mix in the brown sugar. Add the eggs, one at a time, mixing well after each addition.
3. In a small bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture along with the milk and blend. Add the vanilla.
4. Pour the batter into the prepared pans. Bake about 45 minutes, until a toothpick inserted in the center comes out clean. After the cake has cooled 5 minutes, place a covered cake board or cooling rack over the cake and turn over. Gently remove the pan from the cake. Allow to cool completely before frosting.
5. To make the PB filling, cream the cream cheese and pb together until fluffy.
6. Spread 3/4 cup of the PB filling over the top of each cake. Let chill in the fridge.
7. To make the chocolate glaze, combine the water and butter in a small saucepan. Bring toa boil. Add the cocoa, icing sugar and vanilla to the butter-water mixture. Mix until smooth.
8. Using a metal spatula dipped in hot water, spread half of the warm glaze over the pb topping on each cake. The glaze will thicken as it cools.
Title: Baked Banana a La Mode for 2
Ingredients:
- 1 banana
- 1 lemon juice
- 2 butter
- 1 light rum
- 2 lemon peel
- brown sugar
- butter pecan ice cream
Instructions:
1. Heat oven to 350 degrees.
2. Cut peeled large banana lengthwise in half.
3. Place halves cut sides down on greased baking dish and brush with lemon juice.
4. Drizzle with butter or margarine, melted, and if desired, rum.
5. Sprinkle lemon peel and brown sugar on top.
6. Bake uncovered 20 minutes.
7. Serve warm with ice cream.
Title: Granmama's Uncooked (No Bake, No Cook) Fruitcake
Ingredients:
- 1 graham cracker
- 1 raisins
- 1/2 pecans
- 1 maraschino cherries
- 24 marshmallows
- 1
Instructions:
1. Crush the graham crackers into fine crumbs.
2. Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
3. Chop the nuts; drain and cut cherries in half (if they are whole).
4. Melt marshmallows in milk.
5. Mix all ingredients together.
6. Pack into regular sized loaf pan.
7. Refrigerated overnight and cut with a hot knife.
8. Coconut is an optional ingredient.
9. Cook time is refrigeration time.
Title: Rasbarry Lemonaid Bars
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 powdered sugar
- 1 butter
- 4 margarine
- 2 eggs
- 1/3 sugar
- 1/2 lemon juice
- 2 baking powder
Instructions:
1. Combine 2 cups flour and 1/2 cup powdered sugar.
2. Cut butter into flour mixture with a pastry blender until crumbly.
3. Firmly press mixture into a lightly greased 13x9 inch pan.
4. Bake at 350° for 20-25 minutes or until lightly browned.
5. Whisk eggs in a large bowl; whisk in 2 cups sugar and lemon juice.
6. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture; pour batter over crust.
7. Bake at 350° for 25 minutes or until set.
8. Let cool completely in pan on a wire rack.
9. Smash the raspberry in a strainer to get the juice, throw out the seeds.
10. Put the juice in a pot and add sugar to taste.
11. Simmer till thick, then drizzle the syrup on top of the bars.
12. Cut and serve, Enjoy!
Title: Low Fat Hot Fudge Spoon Cake
Ingredients:
- 3 skim milk
- 1 pudding mix
- 1 water
- 1 1/3 applesauce
- 1/2
- 6
Instructions:
1. Whisk milk and chocolate pudding in a slow cooker until pudding is completely dissolved.
2. In a large bowl, whisk cake mix, water, applesauce and egg whites until well-blended.
3. Pour the cake batter into the middle of pudding mixture in the slow cooker.
4. Cover and cook on low for 2 hours.
5. Serve hot, topped with ice cream.
Title: Chocolate Bread Pudding
Ingredients:
- 6 -7 eggs
- 2 granulated sugar
- 3/4 ground cinnamon
- 1/3 vanilla extract
- 1 butter
- 1 salt
- 1/4 milk
- 1/4 heavy cream
- 2 1/2 icing sugar
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a 9 ½ inch oval baking dish (5 ½ to 6 cups).
3. Cut crusts off bread.
4. Cut bread into ½ to ¾ inch cubes to make 5 cups.
5. In medium bowl, beat eggs, sugar, cocoa, cinnamon and ½ tsp vanilla extract until blended.
6. Beat in butter and salt.
7. Gradually stir in milk.
8. Add bread, stirring to break up the cubes.
9. Allow bread to absorb custard for 5 minutes.
10. Pour into a dish.
11. Bake 45 to 50 minutes, until a knife inserted in center comes out clean.
12. In small bowl, beat heavy cream, icing sugar and remaining 1/2 t vanilla extract until stiff.
13. Serve over bread pudding.
Title: Orange Cake With Fresh Berries (Cooking Light)
Ingredients:
- 1 cake flour
- 1/2 sugar
- 1 baking powder
- 1/4 salt
- 1 olive oil
- 1/4 vanilla extract
- 1 orange flower water
- 1 cream of tartar
- 1/4 - 1/2 powdered sugar
- 2 blueberries
- 6 raspberries
- 1/4
- 1
Instructions:
1. Preheat oven to 350*.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder and salt in a large bowl; stir well.
3. Add rind and next 5 ingredients (through egg yolks); beat at medium speed until smooth.
4. Beat egg whites and cream of tartar until stiff peaks form. Gently stir one-fourth of egg whites into batter; fold in remaining egg whites.
5. Pour mixture into a 10-inch tube pan with removable bottom. Bake at 350* for 25 minutes or until cake springs back when lightly touched. Let cool on rack 5 minutes in pan.
6. Remove from pan; cool completely. Dust with powdered sugar. Serve with berries.
Title: Chocolate Stout Cake
Ingredients:
- 1 unsalted butter
- 1 stout beer
- 3/4 flour
- 2 sugar
- 2 baking soda
- 1 1/2 salt
- 3/4 eggs
- 2 sour cream
- 2/3
Instructions:
1. Melt the butter in a sauce pan, remove from heat and let cool a bit.
2. Mix in the stout and cocoa powder. Mix the flour, sugar, baking soda and salt in a large bowl.
3. Mix the eggs and sour cream in another large bowl.
4. Mix the stout mixture into the egg mixture.
5. Mix the dry ingredients into the wet.
6. Pour the batter into one or two greased and parchment lined circular cake pan(s).
7. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean. If you bake it in a single pan then it should take about 40-50 minutes. If you bake it in two cake pans then it should take about 20-30 minutes.
Title: Peach Hazelnut Upside Down Cake
Ingredients:
- 1/2 unsalted butter
- 1/2 light brown sugar
- 2 hazelnut-flavored liqueur
- 2 hazelnuts
- 2/3 unsalted butter
- 1 sour cream
- 1/2 hazelnut-flavored liqueur
- 1
- 3
- 1/4
Instructions:
1. Heat oven to 350°F; lightly grease two 9" cake pans.
2. For topping, mix butter, sugar and liqueur. Divide between pans and spread to cover the bottoms.
3. Arrange peaches in bottoms of pans and sprinkle with nuts. Set aside.
4. In a large bowl, beat cake mix, melted butter, sour cream, egg whites, liqueur and 1/2 c of peach juice on low for 30 seconds. Increase speed to medium and beet for 2 minutes more, scraping down sides of bowl.
5. Divide batter between pans, being careful not to shift peach slices.
6. Bake for 45 minutes or until toothpick comes out clean.
7. Cool in pans for 5 minutes.
8. Run a small knife around edge of pans to loosen cakes. Carefully invert to serving platter. Serve warm or at room temperature.
Title: Rosemary Pineapple Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 pecans
- 1 crushed pineapple
- 2 fresh rosemary
- 1/2 salt
- 2 vanilla
- 2 eggs
- 8 cream cheese
- 1/2 margarine
- 2 butter
- 2 powdered sugar
- vanilla
Instructions:
1. Preheat oven to 350-degrees F.
2. Combine all cake ingredients (flour- eggs) in a large bowl and mix well with a wooden spoon.
3. Pour batter into a greased and floured 9 x 13-inch pan.
4. Bake 45-55 minutes or until done (tested with a toothpick- if it comes out clean when inserted in the middle of the cake the cake is done).
5. Let cake cool.
6. While cake is cooling prepare frosting by mixing frosting ingredients (cream cheese- vanilla) together until smooth and spreadable.
7. Spread on cooled cake.
8. Refrigerate cake before serving and/or refrigerate leftovers.
Title: S'mores Sandwich Cookies
Ingredients:
- 1 cream cheese
- 1 icing sugar
- 3/4 butter
- 1/2 vanilla
- 2 flour
- 1/2 baking soda
- 4 marshmallow creme
- 1/3
- 2
Instructions:
1. Preheat oven to 350°F.
2. Breat cream cheese, icing sugar, butter, vanilla until blended.
3. Add Flour, baking soda, mix well.
4. Cover, refrigerate dough for 1 hour.
5. Roll dough to 1/8" thickness on lightly floured surface.
6. Cut into approx 66 cookies with shaped cookie cutter (original recipe is made with star shape).
7. Sprinkle half of the cookies with colored sugar.
8. Place on ungreased cookie sheet.
9. Bake 12 min, until lightly browned.
10. Cool on pan 1 min, then cool on rack completely.
11. Spread bottom side of plain cookies with 1 tsp marshmallow creme.
12. Cover with remaining cookies to form sandwiches.
13. Drizzle with melted chocolate.
Title: Mango-Almond Cake
Ingredients:
- 2 mangoes
- 2 sugar
- 1/2 eggs
- 5 baking powder
- 1
Instructions:
1. Puree mangoes till smooth and you have about 2 cups of puree.
2. Place almonds, sugar and baking powder into food processor.
3. Combine well then pour in puree, blend well.
4. Add eggs one at a time.
5. Pour batter into greased 20 cm cake tin.
6. Bake 180 C for 1 hour.
7. Cool in tin for 10 minutes.
Title: Easy Faux Creme Brulee
Ingredients:
- 2 milk
- 1 half-and-half
- 2 vanilla instant pudding mix
- 1/4 brown sugar
Instructions:
1. Pour milk and half and half into mixing bowl and add pudding mix.
2. Whisk until slightly thickened.
3. Pour into large baking dish and sprinkle brown sugar evenly on top.
4. Broil until sugar melts and bubbles.
5. Chill until sugar top hardens (not long).
Title: Easy Crepes
Ingredients:
- 2 flour
- 2 eggs
- 2 salt
- 1 lemon zest
- 1 vanilla
- 2 3/4 water
- 3 butter
Instructions:
1. Put in a bowl: the flour, the eggs, the vanilla, the grated lemon peel and the salt.
2. Add the water little by little while whisking. The mixture must be a little diluted.
3. Melt the butter on medium heat and set aside. Then brush a little butter on a pan over medium heat.
4. Pour in half a ladle of the crêpes mixture, swirl around quickly to coat the bottom of the pan (The mixture must cover the whole surface of the pan and be thin crusted). Fry till golden. Turn over and fry till golden.
5. Put in a plate and fill with chocolate paste, cheese, sugar and butter, jam -- or simply powder with sugar glaze. You can fill with whatever you want actually, be creative. Fold to a square then serve.
6. Brush the pan with butter between a crêpe and the other.
Title: Awesome Chocolate Cake
Ingredients:
- 1 1/2 plain flour
- 3 sugar
- 3 bicarbonate of soda
- 1 salt
- 1 1/2 baking powder
- 1 1/2 buttermilk
- 3/4 vanilla essence
- 1 1/2 eggs
- 1 1/2 hot water
- 3
- 1 1/2
Instructions:
1. Preheat oven 180 degrees C.Grease and line a large rectangle baking tin.
2. Sift all dry ingredients into a large bowl.
3. Beat in remaining ingredients one at a time.
4. Mix well.
5. Pour into tin and bake about 50 minutes or until skewer comes out clean.
6. Cool in tin then turn onto a wire rack.
7. Decorate or make into cake balls.
8. Enjoy!
Title: Dad's Cookies (Hazelnut Thumbprints)
Ingredients:
- 14 butter
- 1/2 sugar
- 2 flour
- 1 1/3 ground hazelnuts
- 1/2 powdered sugar
- 1/2 vanilla extract
- 2/3
- 1
Instructions:
1. Mix butter, sugar, eggs, vanilla extract and salt.
2. Slowly add flour and ground hazelnuts. Knead well by hand.
3. Wrap dough in aluminum foil, and refrigerate for about 2 hours.
4. Preheat oven to 400 F (200 C).
5. Roll dough into long, snake-like shape. About 1 inch in diameter.
6. Cut into even pieces (about 1/4 inch thick). Form small balls.
7. Indent top with pinky or similar sized tool, until you have enough room for the jam. Keep in mind that baking reduces the size of the hole.
8. Place on baking sheet, and bake for 12-15 minutes, until golden brown.
9. Remove when done, and let cool.
10. Melt jelly in microwave until fluid.
11. Shake powdered sugar over cookies, and fill holes with jelly.
Title: Grandma's Rice Pudding
Ingredients:
- 1/2 white rice
- 4 eggs
- 4 sugar
- 3/4 pure vanilla extract
- 2 raisins
- 1/2 ground cinnamon
- 1/2 - 1 ground nutmeg
- 1/4 - 1/2
Instructions:
1. Preheat oven to 350 degrees. Scald the milk by heating it in a saucepan to the point it is almost boiling.
2. Remove from the heat and let cool a bit.
3. In a large bowl, beat the eggs and sugar. Add vanilla and mix well.
4. Gradually add the warm milk, stirring constantly--not too fast or the eggs can scramble.
5. Add the rice and raisins, if using.
6. Spoon into a greased 2-quart casserole dish. Sprinkle with cinnamon and nutmeg.
7. Place the casserole dish in a large baking pan. Fill the pan with boiling water to the level of the rice pudding in the dish.
8. Bake at 350 degrees, uncovered, for 15 minutes. Stir with a fork.
9. Bake for 25-30 minutes more, until a knife inserted halfway in the center comes out clean.
Title: Crispy & Sweet Blackberry Cobbler
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 1 3/4 all-purpose flour
- 2 baking powder
- 1 milk
- 24 blackberries
- 1 1/4 sugar
- 3 1/2 light brown sugar
- 1 1/2 walnuts
- 2 all-purpose flour
- 3/4 butter
Instructions:
1. Melt 1/2 c butter in 9 x 13" glass dish.
2. Mix together 1 1/2 c sugar, flour& baking powder.
3. Add milk& lightly whisk.
4. Pour batter on top of melted butter in baking dish.
5. On med.
6. heat, cook the blackberries and 1 1/4 c sugar until mixture begins to boil.
7. Add blackberries to top of batter and bake in 350 deg preheated oven until batter begins to brown (approx. 20 mins) Cover with as much brown sugar topping as desired.
8. (This recipe may be enough topping for 2 cobblers, according to taste) Bake until topping begins to brown, approx.
9. 10 mins.
10. Cool and top with vanilla ice cream.
Title: Mock Whipped Cream Substitute #2
Ingredients:
- 3/4 unflavored gelatin
- 1 cold water
- 1/2 confectioners' sugar
- 1/2 vanilla
- 2
- 1
Instructions:
1. Soften the gelatin in the cold water in a small heatproof measuring cup. Set the cup in a pan of simmering water and heat about 4 minutes until the gelatin dissolves; remove from heat. (or microwave for about 10 seconds).
2. Combine the dry milk, ice water, and confectioner's sugar in the chilled small bowl of an electric mixer, then beat with chilled beaters at medium speed until foamy.
3. With the motor running, carefully pour the gelatin down the side of the bowl so that it doesn't hit the beaters and spatter all over.
4. Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla.
5. If not used immediately, store in the refrigerator or freeze in desired shapes. The mixture deflates on standing and may be re-whipped. Allow 1/2 cup frozen topping to thaw about 15 minutes before serving.
6. Makes 3 cups.
Title: Tres Leches (Three-Milk Cake)
Ingredients:
- 8 eggs
- 1 1/2 sugar
- 2 all-purpose flour
- 1 baking powder
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 milk
- 1/4 Kahlua
- 1 vanilla
- strawberry
Instructions:
1. In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes.
2. In a small bowl, mix flour and baking powder.
3. With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth.
4. Scrape batter into a buttered 9 by 13 inch baking pan.
5. Bake in a 325 degree oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
6. Meanwhile, in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until well blended.
7. Pour evenly over hot cake; let cool about 15 minutes, then cover and chill until cake has absorbed all the milk mixture, at least 3 hours, or up to 1 day.
8. Cut cake into squares or rectangles, lift out with a wide spatula, and set on plates.
9. Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.
Title: Apricot Foldovers
Ingredients:
- 12 apricot brandy
- 1/2 butter
- 3/4 all-purpose flour
- 1 1/2 sugar
- 1/4 ground allspice
- 1/2 sour cream
- 1 powdered sugar
- 1/3
- 1
Instructions:
1. Soak apricots in brandy for at least an hour, but preferably overnight.
2. Drain and reserve liquid.
3. In a medium bowl combine flour, sugar and allspice, cut in butter until mixture resembles fine crumbs.
4. (can be done quickly with a few pulses in a food processor) Combine egg yolk and sour cream and gently blend mixture into butter/flour mixture.
5. Divide dough in quarters and refrigerate for at least 3 hours or, preferably, overnight.
6. Pre heat oven to 350 degrees.
7. Roll out each quarter the dough into 1/8 thickness, cut with a 2 1/2" round (fluted is preferred) cookie cutter.
8. Place on an ungreased cookie sheet, place one apricot on half of each cookie and fold over other half to leave apricot partially exposed.
9. Bake for aprox 12 minutes or until lightly browned.
10. Cool on a rack.
11. While baking prepare next batch.
12. For icing combine powdered sugar with 2-3 tblspn of the reserved apricot brandy.
13. I like to cook the brandy until the alcohol smell is gone, but it's fine either way.
14. After completly cooled dip half the cookie in icing and leave on a wire rack to dry for several hours.
15. Store in an airtight container at room temperature for about a week, but are at their peak for 2-3 days.
Title: Pineapple Orange Fluff
Ingredients:
- 1 crushed pineapple
- 1 buttermilk
- 2 Cool Whip
- 1
Instructions:
1. Heat the crushed pineapple and add the jello.
2. Stir until jello is dissolved.
3. Cool about 15 minutes.
4. Add the buttermilk and cool whip.
5. Stir until blended and refrigerate until firm.
Title: Biscuit Torte (Biskuittorte)
Ingredients:
- 2 sugar
- 8 eggs
- 1 lemon, rind of
- 2/3 flour
- 2/3 cornstarch
- 1 baking powder
- 1 sugar
Instructions:
1. Preheat oven to 250 degrees F Butter and flour a 8" or 9" spring form pan.
2. Beat egg yolks with 2 cups sugar and lemon rind until very thick and pale.
3. Sift flour and cornstarch together (and baking powder of using).
4. Beat the egg whites, when they begin to thicken beat in 1 T sugar. Continue beating until stiff peaks will stand.
5. Add egg yolk onto egg whites, sprinkle with flour mixture and fold together with a rubber scraper gently but thoroughly.
6. Turn batter int prepared pan, bake for about 1 hour, until it springs back when gently pressed with a finger.
7. Cool 15 minutes in the pan then turn it out onto a rack to finish cooling.
Title: Baraziq -- Sesame Cookies (Syria -- Middle East)
Ingredients:
- 4 granulated sugar
- 4 unsalted butter
- 1 egg
- 1/2 white wine vinegar
- 1 all-purpose flour
- 1/8 salt
- 1/3 baking powder
- 1 pistachio nut
- 1/2 sesame seeds
- 1/2
Instructions:
1. FOR THE COOKIES: In a mixing bowl, combine sugar & butter & stir together with a wooden spoon until completely blended.
2. Add rest of the cookie ingredients & blend with your hands until there is a soft dough. (If too soft to work with immediately, refrigerate for 1 hour.).
3. Divide dough into 18 pieces to make small baraziq.
4. Preheat oven to 350 degrees F & line a large baking sheet with parchment paper.
5. Shape each ball of dough with your hands until you have a thin disk about 2 1/2 inches across, & place it on a large platter. Repeat with the other pieces of dough.
6. FOR THE GARNISH: Put the egg white in a saucer, the pistachio nuts in another saucer & the sesame seeds in a third saucer.
7. Dip each of the shaped disks in the egg white, then in the pistachios ON ONE SIDE ONLY & then in the toasted sesame seeds on the other side, making sure you coat them well with the seeds.
8. Arrange the coated disks, pistachio side down, on the prepared baking sheet.
9. Bake 25-35 minutes or until cookies are golden brown, then let cool before serving. Keep uneaten cookies up to 2 weeks in a tightly sealed container.
Title: One Minute Chocolate Frosting
Ingredients:
- 4 butter
- 4 water
- 1 bittersweet chocolate
- 1 sugar
Instructions:
1. Stir all ingredients in a thick bottomed saucepan over low heat until well dissolved.
2. Bring to a boil and boil for exactly one minute.
3. Remove from heat and continue to stir until thickened.
Title: Australian Passionfruit Souffle
Ingredients:
- 1 milk
- 1/2 vanilla bean
- 1/2 sugar
- 4 butter
- 4 flour
- 3 eggs
- 1 -2 passion fruit
- passion fruit pulp
- icing sugar
Instructions:
1. Pre-heat the oven to 375°F.
2. Slowly bring the milk, vanilla bean and sugar to a boil over a medium heat. Then take it off the heat and set aside.
3. Remove the vanilla bean and cut it down the middle. Scrape out the seeds with a sharp knife tip and place them back into the milk. Discard the pod.
4. Return the pan to a medium heat and bring the sauce to a boil, stirring the whole time.
5. Cook sauce for about 40 seconds then remove from heat. Cover the surface of the sauce with plastic wrap and set aside to cool slightly.
6. Grease several small souffle ramekins with butter and dust with a sprinkling of sugar. Set aside.
7. Whisk the egg yolks into the slightly cooled sauce, one at a time, until smooth. Next, add the passionfruit pulp and stir well.
8. In a clean metal bowl, beat the egg whites until stiff with an electric beater.
9. Spoon half the egg whites into the sauce with a clean metal spoon. Fold egg whites through very gently then fold in the remaining egg whites.
10. Pour mixture to the top of the souffle ramekins. Level the mixture with a knife so that it's even.
11. Bake until risen and slightly golden on top for about 15-20 minutes. Dust with icing sugar just before serving.
Title: Pariserwafier (Swedish Creme Wafer)
Ingredients:
- 1 butter
- 2 flour
- 1/3 butter
- 1/4 powdered sugar
- 3/4 vanilla
- 1
Instructions:
1. Mix cookie ingredients together, chill dough.
2. Roll dough 1/8-inch thick.
3. Cut out 1 1/2 inch circles.
4. Transfer to sugar covered wax paper.
5. Coat both sides.
6. Prick cookies with a fork.
7. Bake on ungreased cookie sheet 7 to 9 minutes at 350 degrees.
8. Mix together ingredients for filling during this time, and when cookies are cooled place filling between 2 cookies.