lumicero/recipes-ing2inst huggingface dataset:
Title: Lacemaker's Cattern Cakes - English Spiced Sugar Cookies
Ingredients:
- 9 self raising flour
- 1/4 ground cinnamon
- 2 currants
- 2 caraway seeds
- 2 caster sugar
- 6 butter
- 4 egg
- 1 sugar
- cinnamon
Instructions:
1. Mix all the dry ingredients together in a mixing bowl: flour, cinnamon, currants, ground almonds, caraway seeds and sugar.
2. Add the melted butter and the beaten egg and mix well to give a soft dough.
3. Roll the dough out on a floured board, into a rectangle about 12" x 10" - 30cm x 25cm.
4. Brush the dough with water and sprinkle with the extra sugar and cinnamon to taste.
5. Gently roll the dough up like a Swiss roll, not too tightly, and then cut the rolled up dough into 3/4" - 2cm slices.
6. Place these slices on to a well greased and lined baking tray or biscuit/cookie sheet, making sure that they are spaced well apart.
7. Bake in a pre-heated oven 200C/400F/Gas 6 for about 10 minutes, or until golden and crispy to the top.
8. Allow the cattern cakes to cool on a wire rack. Sprinkle with extra caraway seeds, sugar and cinnamon if you like.
9. Store in an airtight tin for up to 7 days.
Title: Peach Meringue Bars
Ingredients:
- 1 shortening
- 1/2 sugar
- 1/2 salt
- 4 flour
- 2 1/2 sugar
- 1 vanilla
- 1 pecans
- 1 coconut
- 3/4
Instructions:
1. Cream together first 5 ingredients and spread into 2 1/2x13x10 in cookie sheet. Cover with peach preserves.
2. Beat egg whites until stiff. Add 1 cup sugar and vanilla to whites. Spread on top of preserves.
3. Sprinkle pecans or coconut or both on top.
4. Bake at 350 for 40 minutes.
Title: Earthquake Cake
Ingredients:
- 1 pecans
- 1 coconut
- 1 eggs
- 3 water
- 1/3 cream cheese
- 1 1/3 confectioners' sugar
- 1
Instructions:
1. Grease 9x13 oblong pan with shortening.
2. Mix and spread pecans and coconut evenly on bottom of pan.
3. Mix cake according to package directions.
4. Pour mix over pecans and coconut.
5. Mix powdered sugar and cream cheese together.
6. Spread over cake mix.
7. Bake at 350F for 35-40 minutes.
Title: Honey Cookies
Ingredients:
- 1 butter
- 1 light brown sugar
- 2 eggs
- 6 honey
- 1 vanilla extract
- 3 1/2 flour
- 2 baking soda
- confectioners' sugar
Instructions:
1. Preheat oven to 350 . Cream butter and sugar with electric mixer and add in 2 eggs.
2. Mix until incorporated. Add honey and vanilla; blend until smooth.
3. Add flour and baking soda. Scraping sides of bowl down during mixing. Mix into a thick dough.
4. Chill dough in freezer for about 2 hours.
5. Roll into 1-inch balls and place on an ungreased cookie sheet. Bake in preheated oven for 10 minutes. Cool cookies on wire rack.
6. Dust with confectioners' sugar.
7. Makes about 4 dozen cookies.
Title: Apple and Fruit Salad
Ingredients:
- 8 apples
- 2 green seedless grapes
- 2 red seedless grapes
- 8 mandarin oranges
- 20 pineapple chunks
- 3 cream cheese
- 1/2 mayonnaise
- 1/2 sour cream
- 1/2 sugar
Instructions:
1. Combine the fruit in a large bowl.
2. Mix dressing ingredients and pour over fruit.
3. Toss gently.
Title: Chocolate Cream Cheese Cake
Ingredients:
- 12 cream cheese
- 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 12 all-purpose flour
- 3 sugar
- 1 3/4 baking soda
- 6 salt
- 2 apple cider vinegar
- 1 water
- 2 butter
- 3/4 heavy cream
- 2 fresh raspberry
- 1/2
- 1/4
- 1/2
Instructions:
1. Line the bottom of a buttered 12 X 2 inch round cake pan with parchment paper and butter the paper.
2. Dust the pan with flour, knocking out excess.
3. Make the filling: In a bowl, cream together the cream cheese and sugar.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla, flour and chocolate chips.
6. Preheat oven to 375 degrees F.
7. Make the batter: In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt.
8. In a smaller bowl, combine the vinegar, oil and 2 cups water.
9. Stir the vinegar mixture into the flour mixture until the batter is just combined and pour the batter into the prepared pan.
10. Spoon the cream cheese filling into the cake batter by dollops, leaving a 1 inch border around the edge of the pan, and swirl the filling into the batter with a knife.
11. Bake the cake in the middle of the preheated oven for 45-55 minutes, or until it just pulls away from the side of the pan and center is just set.
12. Let cake cool in pan for 30 minutes.
13. Turn out onto platter, peel off parchment and let cool completely.
14. Make the glaze: In a small bowl set over a pan of barely simmering water, combine the chocolates, butter and cream and cook the mixture, stirring, until the chocolates are just melted and the mixture is smooth.
15. Pour the glaze over the cake and with a spatula, spread it evenly over the top and side.
16. Chill cake for atleast 2 hours or overnight.
17. Serve with whipped cream and fresh raspberries.
Title: Bird Nests
Ingredients:
- 4 butter
- 1/4 mini marshmallows
- 2 marshmallow peeps
- 1
- 6
Instructions:
1. Use a 6 or 12 cup muffin tin depending on desired size of nests. We made only 6 nest with this recipe so we could overlap the top and give an "edge" for our bird to sit on.
2. Heat butter and marshmallows over medium heat.
3. Stir till melted.
4. Add noodles and stir till completely coated.
5. Spray muffin tin then hands with cooking spray.
6. Place mixture into muffin cups and shape with hands to form "nests".
7. Refrigerate.
8. Approximately 30 minutes later, gently remove nests from muffin tin and perch a Peep on the side. (It helps if the nest is still a bit sticky, this will "glue" the peep on.).
9. Place nests on a tray and put back in the fridge till completely set.
10. Fill with candy eggs.
Title: Low Carb Brownies
Ingredients:
- 1/4 butter
- 2 erythritol
- 1 vanilla
- 4 eggs
- 1/2 cocoa powder
- 1 salt
- 4 flax seeds
- 2 baking powder
- 1 heavy whipping cream
- 1/3 water
- 2/3 stevia
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease 9x13 pan.
3. Cream the butter.
4. Add the erythritol to the butter and cream.
5. Add the vanilla.
6. Add eggs one at a time and mix.
7. Add salt and cocoa powder and mix.
8. Add melted chocolate and mix.
9. Add all of the rest of the ingredients until blended.
10. Pour into the pan.
11. Bake for 40 minutes or until toothpick comes out clean.
Title: Littlemafia's Dumplings With Plums
Ingredients:
- 400 flour
- 100 sugar
- 5 plums
- 8 cinnamon
- 50 salt
- 1
Instructions:
1. Boil potatoes and mash them in a fine paste.
2. Add flour,one tablespoon sugar, salt, and mix well.
3. The dough will be sticky.
4. Divide in 8. Make a square from each part.
5. Wash the plums well, remove the pips and in their place put a little sugar and cinnamon.
6. Put a plum on each square and fold the dough around the fruit to obtain a dumpling.
7. Bring to boil water in a large saucepan and put the dumplings inside. Let them boil for 10 minute
8. Fry the bread crumbs and 3-4 tablespoon sugarin oil until golden.
9. Roll the dumplings in bread crumbs to cover them evenly.
Title: Chocolate Cake & Peppermint Fondue
Ingredients:
- 2 1/2 confectioners' sugar
- 1 cornflour
- 6
- 3 -5
- 1
Instructions:
1. Combine the cream and sugar in saucepan; heat gently until almost boiling.
2. Blend cornflour smoothly with 1 tablespoon water; add to cream and continue to heat.
3. Stir constantly, until thickened.
4. Add peppermint extract, then pour into a fondue pot.
5. Chop cake into cubes; dip into fondue.
Title: Easy Peach Cake
Ingredients:
- 1 flour
- 2 sugar
- 2 eggs
- 2 baking soda
- 2 salt
- 1/4 vanilla
- 1 oleo
- 1/2 - 1 Milnot Condensed Milk
- 1 coconut
- 1
Instructions:
1. Mix all cake ingredients together and pour into a greased & floured 9x13-inch pan.
2. Bake 20 to 25 minutes at 350 degrees.
3. While baking, make icing.
4. Cook icing ingredients until thick & pour over cake while HOT.
Title: Cloverleaf Cookies
Ingredients:
- 3/4 brown sugar
- 1/2 white sugar
- 1/2 margarine
- 1/2 butter
- 1 1/2 shortening
- 1 vanilla
- 1 3/4 egg
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/4 chunky peanut butter
- 1
Instructions:
1. Heat oven to 375 degrees.
2. In large bowl cream brown sugar, sugar, margarine and shortening until light and fluffy.
3. Blend in vanilla and egg.
4. Stir in flour, baking soda and salt (is using) and mix well.
5. Divide dough into 3 parts. Place in small bowls. (Note - I make two of the parts a little bit larger than one as you will be adding 1/4 cup peanut butter to it and there always seems to be more of that mixture left at the end otherwise).
6. Add chocolate chips it one part, peanut butter to second (smaller portion) and melted chocolate to the third.
7. Refrigerate dough for about 30 minutes for easier handling.
8. Shape approximately 1 tsp of each dough into a ball. To form each cookie place one of each flavour balls cloverleaf style onto an ungreased baking sheet. Bake for 10 to 12 minutes until set. Let cool for a few minutes before carefully removing from cookie sheets. This is important as these cookies can be fragile at first.
Title: Pumpkin Bread Pudding
Ingredients:
- 6 butter
- 6 canned solid-pack pumpkin
- 1 1/2 white sugar
- 3/4 brown sugar
- 1/2 eggs
- 1/4 salt
- 2 ground cinnamon
- 1 ground ginger
- 1/2 ground allspice
- 1 ground cloves
- 1/2
- 1/8
- 1
- 1/2
Instructions:
1. Preheat oven to 350° F with rack in middle. Whisk together pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
2. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, about 50 minutes. After 30 minutes, top pudding with foil to prevent burning.
3. I also sprinkle it with the cinnamon chips about 10 minutes before it comes out. Let it sit for about 10 minutes before serving, and store any leftovers in the fridge.
4. Also, on a sidenote: the recipe I have for cinnamon sauce goes great with this. :).
Title: Mascarpone Cream and Berries
Ingredients:
- 8 mascarpone
- 1/2 heavy cream
- 1/2 confectioners' sugar
- 1 vanilla
Instructions:
1. In a large bowl, whisk the mascarpone, heavy cream, confectioners' sugar, and vanilla until smoothly blended.
2. Using half of the mascarpone cream, divide it evenly among 4 dishes or goblets. Place a layer of your favorite berries or coulis over, and spoon the remaining mascarpone over. Top with a few more berries or coulis.
3. Cover and refrigerate for 1 hour or as long as overnight. Serve cold.
Title: Peanut Butter Popcorn Balls
Ingredients:
- 4 honey
- 3/4 brown sugar
- 1/4 peanut butter
- 3/4 vanilla
- 1
Instructions:
1. In a saucepan mix the honey and brown sugar. Bring to a boil while stirring then add peanut butter and vanilla. Stir until well combined.
2. Place the popcorn into a large bowl and pour hot mixture over it and stir until it is well coated.
3. The popcorn mixture will be hot but as soon as your hands can take the heat begin forming it into softball sized balls by compressing the popcorn tightly with your hands and placing them on a wax or parchment paper lined cookie sheet. Once all balls are formed, put the cookie sheet into the fridge to cool.
4. (it doesn't take long but they can be left over night, it doesn't really matter).
5. To keep little hands from getting too sticky, shove a stick into each ball after it has cooled.
Title: Mint Chocolate Fondant Thin Blondies
Ingredients:
- 1/2 unsalted butter
- 1 light brown sugar
- 1 egg
- 1/2 vanilla extract
- 1 salt
- 1 plain flour
- 1
Instructions:
1. Preheat oven to 350F and grease and line an 8x8 inch square pan.
2. Place the sugar into a large bowl and pour melted butter over it. Whisk until well combined and smooth.
3. Add in the egg and vanilla extract and mix until well incorporated, about 45 seconds.
4. Place chocolate thins into a Ziploc bag and smash into pieces with a rolling pin. A mixture of small and large pieces is great!
5. Add the salt, flour and chocolate pieces into the sugar mix and stir until just combined. (there should be no large lumps of flour visible).
6. Tip into your greased and lined pan and smooth until level with a spatula or wooden spoon.
7. Place in the oven for 20-25 minutes until lightly golden, the top looks a little crackly and an inserted skewer into the centre comes out with one or two crumbs on.
8. Leave to cool in the pan completely, before slicing into 9-12 bars.
9. Blondies will keep in an airtight container, at room temperature for 3 days.
Title: Giant Candy Bar Cookies
Ingredients:
- 1 firm margarine
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 2 1/3 granulated sugar
- 8
- 1/4
Instructions:
1. Cream margarine, 1 cup granulated sugar and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Beat.
2. Combine next 4 ingredients in small bowl. Add to margarine mixture. Stir until just moistened.
3. Add rolled oats and chocolate bar pieces. Stir well. Roll into 2 inch balls. Arrange 4 to 6 balls, about 4 inches apart, on greased cookie sheet.
4. Dip flat bottomed glass into second amount of granulated sugar. Flatten cookies to 1/2 inch thickness, dipping glass in sugar as necessary. Baked in 375°F oven for about 11 minutes until golden. Let stand on cookie sheet for 5 minutes before removing to wire rack to cool. Repeat with remaining dough. Makes about 3 dozen cookies.
5. VARIATION: For smaller cookies, roll dough into 1 1/2 inch balls. Arrange balls, about 2 inches apart, on greased cookie sheets. Flatten cookies slightly with flat bottomed glass dipped in second amount of granulated sugar. Bake in 375°F oven for 8 to 10 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes about 5 dozen cookies.
6. Company’s Coming most loved treats.
Title: Heavenly Hot Fudge Cake
Ingredients:
- 1 flour
- 1 sugar
- 6 baking powder
- 2 salt
- 1/4 milk
- 1/2 vanilla
- 2 brown sugar
- 1 1/2 hot water
- 1
Instructions:
1. Mix flour, sugar, 2 T cocoa, baking powder and salt.
2. Stir in the milk, oil and vanilla.
3. Stir until mixed well and smooth.
4. Spread in 9x9 baking pan.
5. Mix brown sugar and remaining cocoa.
6. Sprinkle over batter.
7. Pour hot water over all, do not stir!
8. Bake at 350* for 37 minutes.
Title: Great Canadian Butter Tarts
Ingredients:
- 16 eggs
- 2 seedless raisin
- 1 brown sugar
- 1 margarine
- 1/4 vanilla
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Place shells in muffin tin (if they do not have tinfoil cups of their own) Beat the eggs.
3. Add remaining ingredients and mix well.
4. Put 1 tbsp in each shell and bake.
5. (Do not worry about the small amount in shell they"swell" up during cooking) Bake 20-25 minutes till golden brown.
6. Makes approximately 16 tarts.
7. If desired, top with dash of whip cream.
Title: NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 2
- 1
Instructions:
1. PREHEAT oven to 375°F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
5. SLICE AND BAKE COOKIE VARIATION:
6. PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
7. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
8. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Title: Chocolate Cake
Ingredients:
- 1/4 flour
- 1 salt
- 1 baking powder
- 1/2 cinnamon
- 1/2 bittersweet chocolate
- 1/4 unsalted butter
- 8 unsalted butter
- 1/2 eggs
- 2 sugar
- 4 dark brown sugar
- 1/2 vanilla extract
- 1/3
- 1
Instructions:
1. Make the cake batter:
2. Preheat oven to 350 degrees.
3. Butter one 9-inch round cake pan and line the bottom with parchment paper.
4. Butter the parchment paper and dust the pan with 1 tablespoon cocoa.
5. Set aside. In a medium bowl, sift together the flour, 1/4 cup cocoa, salt, baking powder, cinnamon and set aside.
6. In a double boiler over simmering water, melt 6 ounces chocolate and the butter. Set aside.
7. In a large bowl using an electric mixer set on medium high, beat the eggs and sugars until the mixture thickens and increases in volume-about 5 minutes.
8. Reduce mixer speed to low, add the chocolate mixture and the vanilla, and beat until combined.
9. Gradually add the flour mixture and beat until incorporated.
10. Pour batter into prepared pan.
11. Bake on the middle shelf of the oven until cake springs back when lightly touched in the center-30 to 40 minutes.
12. Make the glaze: Cool cake in the pan on a wire rack for 20 minutes.
13. Invert the cake onto the wire rack, remove the parchment paper, and cool completely. Transfer cake to a serving dish.
14. Melt the remaining bittersweet chocolate and drizzle over the top of the cake.
Title: Flaky Vinegar Egg Pie Crust
Ingredients:
- 1 egg
- 3 flour
- 3/4 salt
- 1 1/2 vegetable shortening
- 1 vinegar
- 5 water
Instructions:
1. In a bowl, mix together the salt and flour.
2. With a pastry blender, cut in cold shortening until the size of peas.
3. In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
4. Add the water/egg mixture gradually to the flour mixture.
5. Shape into ball.
6. Refrigerate 1 or more hours.
7. Roll out dough, use for 2 (8" pie crust) OR 1 large deep dish pie crusts.
Title: Asa Ransom House Butter Pecan Pastry
Ingredients:
- 1 1/2 butter
- 4 flour
- 1 pecans
- 2/3 water
- 1 egg
- 1/2 butter
- 1/2 sugar
- 1/4 flour
- 1 pecans
- 1/2 butter
- 1 powdered sugar
- 1/2 confectioners' sugar
- rum
Instructions:
1. To make pastry: combine first three ingredients; blend well.
2. Add water and mix well.
3. Cover and refrigerate at least two hours or overnight.
4. Preheat oven to 375F and butter a cookie sheet or pizza pan.
5. To make filling, beat sugar and butter until fluffy; add flour and pecans and blend well.
6. Divide pastry dough into two portions; roll our one portion into a 10" circle and place onto prepared baking sheet.
7. Spread filling to one inch from edge.
8. Roll our remaining portion of dough into another 10" circle; brush edge with water, place on top of filling and press/crimp edge attractively.
9. Brush top with beaten egg.
10. Bake for 35 minutes or until golden brown.
11. Cut into wedges to serve and garnish with a dollop of hard sauce.
12. To make hard sauce: Combine all ingredients and beat well.
Title: Pumpkin Spice Walnut Cake
Ingredients:
- 2 all-purpose flour
- 2 walnuts
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1/4 butter
- 1/4 shortening
- 1 1/2 sugar
- 1/2 vanilla
- 2 eggs
- 3/4 buttermilk
- 3/4 canned pumpkin
Instructions:
1. Preheat the oven at 350.
2. In a medium bowl stir together the first 10 ingredients listed; set aside.
3. beat softened butter and shortening on medium to high speed for 30 seconds.
4. Add sugar and vanilla; beat until well combined.
5. Add eggs, 1 at a time, beating well after each addition.
6. Measure Buttermilk in a liquid measuring cup then stir in Pumpkin. Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed after each addition just until combined.
7. Pour into prepared pans, spreading evenly.
8. Bake in a 350° oven for 30 to 35 minutes (for a 9inch only 25 min) or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
9. CREAM CHEESE FROSTING BELOW.
10. 1 8oz pk cream cheese.
11. 2 cups powdered sugar (or more if you want a thicker frosting).
12. 4 TBSP unsalted butter.
13. 1 TBSP cream (optional).
14. Combine frosting in no particular order & use. Be sure to store the cake in the fridge due to the cream cheese in the frosting.
Title: Silken Chocolate Pots With Shiraz Syrup
Ingredients:
- 2 dark chocolate
- 250 caster sugar
- 1 frozen mixed berries
- 1
- 2
Instructions:
1. Heat 1 cup of the cream in a small saucepan until almost simmering, remove and stir in chocolate until melted. Cool to room temperature.
2. Whip remaining 1 cup of cream until soft peaks form, fold in chocolate mixture until well combined.
3. Spoon mixture into 6 serving glasses, refrigerate until set. (approx 2 hours).
4. For the syrup: Combine the shiraz and sugar in a small saucepan & heat gently, stirring until sugar dissolves. Bring to a gentle simmer and turn off heat immediately. Cool to room temperature, stir in berries 1 hour before serving.
5. To serve: Carefully, pile the soaked berries into the serving glasses (over the chocolate mix) and drench with syrup. Garnish with chocolate shavings.
Title: Chocolate Nutter Butter Pudding Pie
Ingredients:
- 2 milk
- 2 instant chocolate pudding mix
- 2
- 12
Instructions:
1. Pour milk into a medium bowl.
2. Add dry pudding mixes, and beat with wire whisk for 2 minutes or until well blended (mixture will be thick).
3. Spoon 1 1/2 cups of pudding into 6 ounce Oreo Pie Crust, to with nutter butter cookies.
4. Gently stir 1 1/2 cups whipped topping into remaining pudding, spoon over pie.
5. Refrigerate for 3 hours, and top with remaining whipped topping just before serving.
Title: Easy Lemon Cookie Truffles
Ingredients:
- 4 marshmallow creme
- 1 1/2 white chocolate
- 1/2
- 12
Instructions:
1. Mix crumbled cookies, marshmallow creme and lemon extract in large bowl until well blended. Shape mixture into 1-inch balls. Set aside.
2. Melt chocolate directed on package. Using a fork, dip 1 cookie truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray.
3. Refrigerate 30 minutes or until chocolate is set. Store in covered container at room temperature up to 5 days.
Title: Panettone Cake With Limoncello
Ingredients:
- 7 sugar
- 4 milk
- 3/4 icing sugar
- 3 mascarpone
- 1
- 1/4
- 1
Instructions:
1. you will need a 9inch deep dish cake pan,coated with butter.
2. preheat oven to 180 celcius.
3. whisk together the egg yolks,1/2 cup limoncello,sugar and milk until light and fluffy.
4. place a layer of panettone on the bottom of your cake pan.pour ¼ of the egg yolk mixture over top,add another layers of panettone and another 1/4 of the egg yolk/milk mixture.
5. keep layering until all the panettone and yolk mixture is gone.
6. press done panettone to make sure all is covered with liquid.
7. put in the oven for 30-40 minutes,or until liquid has set.
8. put in fridge overnight,or for at least 5 hours.
9. To serve:.
10. flip cake over onto a platter,sift icing sugar over entire cake.
11. mix 1/4 cup limencello with mascarpone and serve with cake slice.