lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon-Blueberry Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking powder
- 3/4 baking soda
- 1/2 cinnamon
- 1/2 salt
- 1/4 nutmeg
- 1 fat-free buttermilk
- 3 eggs
- 1/2 canola oil
- 1 lemon zest
- 1/2 vanilla
- 2 fresh blueberries
Instructions:
1. Preheat oven to 350°F Spray a 10" Bundt pan with nonstick spray and dust with flour. Set aside.
2. Mix together flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg in a large bowl.
3. In a second bowl, whisk together buttermilk, eggs, oil, lemon zest, and vanilla.
4. Add buttermilk mixture to flour mixture and stir until just blended.
5. Gently stir in the blueberries.
6. Pour batter into prepared pan.
7. Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 15 minutes. Remove cake and let cool on a rack.
9. NOTES: 182 cal, or 4 WW points a serving.
Title: Pecan Chocolate Chippers
Ingredients:
- 1 butter
- 1 light brown sugar
- 1/2 granulated sugar
- 2 vanilla extract
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1 salt
- 2 eggs
- 2 pecans
- 2
Instructions:
1. Beat butter until fluffy.
2. Add sugars, vanilla and salt.
3. Beat another 1 to 2 minutes until well combined.
4. Add eggs and beat until blended.
5. Stir together flour, baking soda, baking powder and salt until combined.
6. Stir in chocolate chips and pecans.
7. Form 1 1/2 inch balls and place on ungreased cookie sheet (cookies only spread slightly while baking) Press each ball down about half way.
8. Bake at 350° for 6-8 minutes, until golden brown.
9. Cool on wire rack.
Title: Perfect Pumpkin Roll
Ingredients:
- 3 eggs
- 1/2 brown sugar
- 1/2 white sugar
- 2/3 pumpkin
- 3/4 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 lemon juice
- 1 cinnamon
- 1/2 ginger
- 1/2 nutmeg
- 8 cream cheese
- 1/2 butter
- 1 1/2 powdered sugar
- 1 vanilla
Instructions:
1. Beat eggs for 5 minutes. Gradually add the brown and white sugars. Mix the pumpkin, flour, soda, baking powder, lemon juice, cinnamon, ginger, and nutmeg together and add to the egg and sugar mixture. Grease and flour 12 x 15" cookie sheet with sides. Spread evenly. Bake 15 minutes at 375. Cool a few minutes before turning over on a lightweight, smooth fibered towel sprinkled with powdered sugar. Roll cake and towel up (roll the longer edge toward the shorter edge) and freeze for 30 minutes.
2. FOR THE FILLING: Cream butter, vanilla, powdered sugar, and cream cheese until smooth. Unroll chilled roll and remove towel. Place roll on foil sprinkled with powdered sugar and spread filling evenly onto the roll within 1/2 to 1 inch of edge. Roll up again, in foil with sugar, and chill. Can be frozen. Before serving, cut off the ends so you have a nice "rolled" appearance with cake and cream cheese.
Title: Tea Infused Prunes and Figs
Ingredients:
- 2 tea bags
- 4 brandy
- 4 caster sugar
- 2 lemon zest
- 1 cinnamon stick
- 1 rosemary
- 9 prunes
- 5 dried figs
- 7 vanilla pod
- 1
Instructions:
1. Boil 1 pint of water in a medium saucepan.
2. Remove from heat and add the tea bags and steep for 10 minutes.
3. Remove the teabag from the pan and add the brandy (or Marsala), sugar, lemon, cinnamon and rosemary to the tea.
4. Add the prunes and figs, bring to the boil.
5. Reduce the heat and simmer gently for 5 minutes.
6. Meanwhile place the yoghurt in a bowl and split the vanilla pod to remove the seeds, add the seeds to the yoghurt, and mix well.
7. Remove the pan from the heat and set aside until completely cold.
8. Remove the cinnamon, lemon and rosemary.
9. Serve with vanilla yoghurt.
Title: Springerle (Molded Christmas Cookies)
Ingredients:
- 4 eggs
- 2 sugar
- 1 cake flour
- 4 1/2
Instructions:
1. Beat eggs until very light and fluffy.
2. Gradually add sugar; beat for 15 minutes.
3. DO NOT under beat.
4. Fold in anise extract and flour.
5. Roll dough 3/8-inch thick.
6. Thoroughly flour springerle mold or rolling pin.
7. Press molds firmly to dough.
8. Cut cookies apart and place on greased and floured cookie sheet.
9. Let dry overnight at room temperature, covered with paper towels, or uncovered.
10. Preheat oven to 375°F.
11. Place cookies in oven and immediately reduce temperature to 300°F.
12. Bake for 15 minutes.
13. Cookies should not brown.
14. Store cookies 2 to 3 weeks to mellow flavor.
15. These cookies are very hard and may be used for dunking in coffee, tea or cocoa.
16. For Christmas, paint designs with egg yolk colored with food coloring.
Title: Tiramisu
Ingredients:
- 1/2 water
- 2 Kahlua
- 2 fat free cream cheese
- 1 mascarpone cheese
- 1 granulated sugar
- 1/3 brown sugar
- 1/4 Kahlua
- 2 ladyfingers
- 24 bittersweet chocolate
- 1 1/2
- 1/2
Instructions:
1. To prepare espresso, drizzle, combine first 3 ingredients in a small saucepan over medium-high heat; bring to a boil. Cook 1 minutes, stirring occasionally. Remove from heat; stir in 2 tablespoons liqueur. Cool completely.
2. To prepare filling, combine cheeses in a large bowl, and beat with a mixer at medium speed until smooth. Add 1/3 cup granulated sugar, brown sugar, and 2 tablespoons liqueur; beat at medium speed until well blended.
3. Split ladyfingers in half lengthwise. Arrange 24 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of espresso drizzle mix over ladyfinger halves. Spread half of filling over ladyfinger halves, and repeat procedure with remaining ladyfinger halves, espresso drizzle, and filling. Combine 1 1/2 teaspoons cocoa and chocolate; sprinkle evenly over top of filling. Cover and chill for 2 hours.
4. NOTE: Place toothpicks in the center and in each corner of the dish to prevent the plastic wrap from sticking to the tiramisu as it chills.
Title: OREO MILKSHAKE
Ingredients:
- 8 vanilla ice cream
- 3 milk
- 1
Instructions:
1. * put the oreo,ice-cream,and milk in the blender for 5 minutes (preferable).
2. * pour it in 2 glasses.
3. * add whip cream on top an add the oreo crumbs on top of the milkshake.
Title: Sugar Free Caramel Pudding Cake
Ingredients:
- 3 oats
- 1 flour
- 5 sugar-free fat-free butterscotch pudding
- 2 light vanilla soymilk
- 1/3 light butter
- 2 Splenda granular
- 1/2 baking powder
- 1 cinnamon
- 1 salt
- 1/2
Instructions:
1. Preheat Oven to 350.
2. Combine all ingredients.
3. Bake for 60 minutes.
Title: Banana "split"
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1 1/4 all-purpose flour
- 1/2 salt
- 1 baking soda
- 1/2 ground cinnamon
- 1 banana
- 1/2 granulated sugar
- 2 heavy cream
- 1/4 crushed pineapple
- 1/2 vanilla extract
- 1/4 lemon zest
- 1/2 granulated sugar
- 1/2 water
- 1/2 walnuts
- 1/2 bananas
- 1 vanilla ice cream
- 2
Instructions:
1. BREAD: Grease and flour 1 loaf pan. Mix together dry ingredients. Cream butter and sugar until fluffy. Add eggs one at time. Scrape bowl. Add dry ingredients, then fold in mashed banana. Bake at 350 degrees for about 40 minutes. The outside of the bread will get quite dark, but test with a toothpick for doneness in the center. Let cool in pan for 15 minutes then turn out of pan.
2. GANACH: While bread is baking. Put chocolate chips in a small bowl. Heat cream and sugar until just about to boil. Pour over the chips and let set for 1 minutes. Whisk together until all chocolate is melted. If the chocolate doesn't melt completely, microwave for 20 seconds and stir again. Repeat until all is melted. Set aside at room temperature.
3. PINEAPPLE: While bread is baking. Mix together, pineapple, vanilla and zest in a small bowl. Set aside at room temperature.
4. WALNUTS: At the end of the bread baking. Bring the sugar and water to a boil. Add the walnuts and let simmer for 5 minutes. Drain the nuts and spread evenly on a cookie sheet. Once bread is done, roast in the oven at 325 degrees, for about 20 minutes. Stir one or twice. Check often, to make sure they are not burning. The are done when they "snap" in the center. Crunchy all the way through.
5. ASSEMBLY: Peel bananas, and slice in half length ways. Slice banana bread to desired thickness and place one plate or in bowl. Lay a banana half over or next to bread. Top with two or three small scoops of ice cream. Top each scoop if ice cream with chocolate ganach, crushed pineapple, chopped candied walnuts, and whipped cream. Enjoy!
6. All the toppings can be made up to 5 days in advance. The pineapple can be used cold or warm. To reheat ganach either place in a sauce pan over very low heat and stir constantly until just hot enough to pour or microwave at 30 second intervals stirring after each one. Do not over heat! The walnuts can be stored in an airtight container at room temperature You will have left over banana bread.
Title: Strawberry 7-Up Cake
Ingredients:
- 1 eggs
- 3 water
- 1/4 strawberry Jell-O gelatin dessert
- 1/4 boiling water
- 1 sugar
- 1 cold water
- 3/4 strawberries
- 2 -3 Cool Whip Topping
- 3/4
- 3 -4
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking pan.
3. Mix ALL cake ingredients together in a bowl; beat well until smooth (about 3 minutes).
4. Transfer cake batter to a prepared baking pan.
5. Bake for 30-35 minutes, or until cake tests done.
6. Cool, and invert (turn over) cake onto a tray large enough to hold the cake.
7. To make the topping: Dissolve the jello powder completely in boiling water, with the sugar, then add in the COLD water; mix well.
8. Poke holes all over cake with a straw.
9. Drizzle the jello over entire top of cake.
10. Place the strawberries slices evenly over and covering all the cake.
11. Refrigerate cake for 2 or more hours.
12. Just before serving, top cake with Cool Whip topping.
13. Delicious!
Title: Green Stuff
Ingredients:
- 50 oleo
- 1/2 instant pistachio pudding mix
- 2 milk
- 1 1/2 vanilla ice cream
- 1/2
Instructions:
1. mix crushed ritz crackers and oleo in 9x12 pan bake at 350 8-10 minutes.
2. mix pudding mix and milk together.
3. add pudding mixture to vanilla icecream and beat together.
4. pour over crackers.
5. freeze then cover with whipped cream.
Title: Cookies
Ingredients:
- 1 eggs
- 2
- 1/2
Instructions:
1. mix.
2. Bake 8 to 10 minutes at 350 degrees.
Title: White Chocolate Raspberry Cheesecake
Ingredients:
- 13 butter
- 1/4 cream cheese
- 3 white sugar
- 1 eggs
- 3 flour
- 2 vanilla extract
- 1 salt
- 2 white chocolate
- 1/4 raspberries
- 3/4
Instructions:
1. Preheat oven to 325 degrees F. Place pan of hot water in bottom of oven. Prepare 9 inch spring form pan with foil around the bottom (on the outside) and spray the inside with nonstick spray.
2. For crust: In a bowl, combine the Oreo crumbs and butter. Pat the mixture on the bottom of prepared pan. Set aside.
3. For filling: In the bowl of an electric mixer, combine the cream cheese and sugar and beat until creamy. Add the eggs and beat until fluffy, scraping sides of bowl a few times and mixing after. Add the flour, almond extract, vanilla extract and salt; beat again and scrape down sides. With mixer on medium speed, add melted white chocolate. Beat on medium just until mixed and creamy.
4. Pour half the batter into pan on top of crust. Carefully and evenly spoon half the raspberry preserves on top of the batter. Do not let any preserves touch the sides of the pan. Gently pour the remaining batter on top, being careful not to disturb preserves.
5. Place small amounts of remaining preserves around the top of the cheesecake. Using a sharp paring knife, carefully cut through the preserves and into the cheesecake to produce a swirled design.
6. Bake for 60 to 70 minutes. Remove from oven and let cool. Refrigerate for at least 2 hours. To serve decorate the top with fresh raspberries.
Title: Darjeeling Beetroot & Chocolate Buns
Ingredients:
- 1 beetroots
- 3 cocoa powder
- 120 sugar
- 220 butter
- 225 flour
- 128 eggs
- 5 bicarbonate of soda
- 1/4 butter
- 115 icing sugar
- 310
Instructions:
1. Preheat the oven to 180C and line a bun tray with cupcake cases.
2. Blend the beetroot in a food processor.
3. Mix cocoa, tea and butter until smooth. When mixed well, add the egg yolks, blended beetroot and 3 tbsp strong brewed Rosie Lee Darjeeling.
4. In a separate bowl mix the flour, baking powder and salt.
5. In another bowl whip the egg white with an electric mixer until stiff peaks form. Gently fold in the sugar until it combines then fold in the chocolate-beetroot mixture. Once combined, fold the dry mixture until smooth.
6. Spoon the batter into bun cases, put on a tray and bake for 30-40mins.
7. Cool completely on a wire rack before decorating with buttercream. To make this cream the butter and icing sugar together until smooth then slowly beat in 3 tbsp of strong brewed Rosie Lee tea, a little at a time. Use a piping bag to pipe swirls of buttercream onto each bun and then you're finished!
Title: Mary Berry's Maple Syrup Cake
Ingredients:
- 8 butter
- 8 brown sugar
- 1 orange, zest of
- 4 eggs
- 3 1/2 maple syrup
- 12 self-raising flour
- 2 baking powder
- 1/2 ground ginger
- 1 1/2 pecans
- 15 7/8 heavy cream
- 2 maple syrup
- 1 orange, zest of
Instructions:
1. You will need a deep, round, 8 inch cake tin.
2. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
3. Pre-heat the oven to 325.
4. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
5. Stir in the chopped pecan nuts.
6. Spoon the mixture into the prepared cake tin and level the surface.
7. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
8. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
9. Whip the cream until it just holds its shape and then fold in the maple syrup.
10. Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
11. Decorate the top with the shredded orange zest.
12. Store in the refrigerator.
Title: Famous Red Bakery Custard Puffs
Ingredients:
- 250 water
- 125 butter
- 1 sugar
- 1/2 salt
- 150 flour
- 4 eggs
- 1 sugar
- 3 milk
- 3
- 80
- 600
Instructions:
1. Preheat oven to 220degrees celsius.
2. Boil water, butter, sugar and salt in a covered pot. Add in flour and cook 2 minutes, stirring.
3. Transfer to a bowl and beat for a further 2 minutes.
4. Beat eggs in one by one till each has incorporated well. Beat in egg white in the same manner.
5. Place 1 tbsp of dough on a baking sheet, well spaced apart. Bake for 5 minutes.
6. Reduce heat to 180 degrees celsius and bake for another 15mins.
7. Remove, slit the puffs a little to let steam out and bake another 15 minutes Cool at a fan.
8. Custard:.
9. Combine egg yolks, custard powder and sugar together with tbsp of the milk.
10. In a pot, bring the rest of the milk to a simmer.Turn off heat.
11. Pour milk in slowly to egg mix, whisking non stop. Return to heat and cook over low heat till thickened. Cool.
12. Fill puffs with cooled custard.
Title: Apricot Hazelnut Cake Roll
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/2 apple pie spice
- 15 1/4 granulated sugar
- 2 eggs
- 3 granulated sugar
- 1/2 hazelnuts
- 3/4 pecans
- 2 cream cheese
- 1/4 butter
- 1/2 vanilla
- 1 powdered sugar
- 1 rosemary
Instructions:
1. Preheat oven to 375°F.
2. Grease & flour a 15x10x1 inch baking pan; set aside.
3. Sift together the flour, baking powder, salt and apple pie spice; set aside.
4. Drain apricots, reserving 1/3 cup of the syrup.
5. Chop the apricots finely. Reserve 1/2 cup of the chopped apricots for filling.
6. Combine remaining chopped apricots, reserved apricot syrup, & 2 tablespoons of sugar in a small saucepan. Bring apricot mixture to boiling; reduce heat. Cook & stir over low heat about 4 minutes or until thickened; stirrring and mashing with a spoon. Remove from heat; cool to room temperature.
7. Beat eggs in medium mixing bowl with electric mixer on high for 5 minutes; gradually beat in 1/2 cup sugar & apricot mixture.
8. Gently fold flour mixture into the egg mixture.
9. Spread batter in prepared pan.
10. Sprinkle with nuts.
11. Bake in a preheated oven for 10-12 minutes or until wooden toothpick inserted comes out clean.
12. Staring at a short side, roll up cake and towel together; cool.
13. Combine cream cheese, butter & vanilla in small mixing bowl; beat mixture with electric mixer on medium-high until fluffy.
14. Beat in powdered sugar.
15. Stir in the reserved 1/2 cup chopped apricots.
16. Unroll cake & spread with cream cheese mixture; reroll w/out towel; cover & chill for at least 2 hrs up to 24 hours.
17. Transfer cake roll to cake server.
18. If desired garnish with fresh apricot wedges and rosemary sprig.
Title: Microwave Baked Apples
Ingredients:
- 2 mcintosh apples
- 1 1/2 cinnamon
- 1
Instructions:
1. Core apples.
2. Place apples on plate.
3. Pour ½ into hollowed out area.
4. Pour the other half over the skin.
5. Microwave on high for 2-4 minutes, rotating after 2 minutes.
Title: One Bowl Chocolate Cake
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/4 baking soda
- 1/8 salt
- 1/3 sugar
- 1 butter
- 1/3 water
- 1/4 milk
- 1/3 eggs
- 2 vanilla extract
- 1 butter
- 1 vanilla extract
- 1 salt
- 1/8 confectioners' sugar
- 3/4 instant coffee
- 1/4 heavy cream
- 1/2
- 4 -5
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and line the bottom of a 9" square cake pan with waxed paper.
3. In a mixing bowl, sift together the first six ingredients.
4. Add the rest and blend on low speed, or by hand, till its nicely moistened.
5. Mix further for three mins on medium speed.
6. Pour mixture in the prepared cake pan.
7. Bake 35 minutes.
8. Cake should rebound when gently pressed in the centre.
9. Cool in pan for 10 minutes before inverting on to a plate.
10. When completely cool, cover with chocolate frosting.
11. Frosting: Cream butter, salt, vanilla, instant coffee and half of the sugar.
12. Now use up all the cream and sugar in alternate additions till a rich gloss is reached and the frosting is of a thick spreading consistency.
Title: Marshmallow Cherry Slice
Ingredients:
- 2 3/4 graham cracker crumbs
- 3 colored miniature marshmallows
- 1/2 maraschino cherry
- 1/2 walnuts
- 1 sweetened coconut
- 1 1/3 sweetened condensed milk
- 1/4
Instructions:
1. Butter a 9x9x12 pan.
2. Slice cherries.
3. Mix graham cracker crumbs, marshmallows, cherries, nuts (optional), and 1/2 c coconut.
4. Add condensed milk and extract.
5. Mix well and spread into the pan.
6. Sprinkle the other 1/2 c of coconut over the squares.
7. Refrigerate for a couple of hours and cut into squares.
Title: Vinegar Roll
Ingredients:
- 2 flour
- 1 salt
- 2/3 shortening
- 1/2 water
- 2 butter
- 2 1/2 butter
- 1/4 - 1/2 granulated sugar
- sugar
- water
- cider vinegar
Instructions:
1. Preheat oven to 375°F.
2. Lightly grease baking dish or cookie sheet.
3. FOR PASTRY: Combine flour and salt in bowl.
4. Cut in shortening until mixture particles are size of small peas.
5. Add water as needed.
6. Roll dough thin on floured surface.
7. Cut out saucer size rounds.
8. FOR FILLING: Place pieces of cut up butter on each round, approx a teaspoon.
9. Sprinkle with about 1 1/2 Tablespoons sugar.
10. Fold over each circle and crimp edges with a fork ala turnovers.
11. Place turnovers in prepared pan.
12. Brush with melted butter.
13. Bake for 20-25 minutes or until nicely brown and crunchy.
14. FOR SYRUP: In a sauce pan mix sugar, water and vinegar.
15. Cook on low heat until sugar dissolves then on medium about 20 minute.
16. TO SERVE: Place one turnover in a dessert bowl.
17. Break open the turnover and ladle the syrup over it.
Title: Marshmallow Toffee Balls
Ingredients:
- 3 margarine
- 1/2 marshmallows
- 1/2
- 24
- 4
Instructions:
1. Over low heat, melt the toffee bars, condensed milk and margarine.
2. Dip the marshmallows into the toffee mixture.
3. Roll in the rice krispies.
4. These can be kept covered at room temp for a couple of day, freezes well.
5. For smaller balls, cut the marshmallows in half before dipping.
Title: Nectarine Delight
Ingredients:
- 6 -7 nectarines
- 3/4 granulated sugar
- 2 all-purpose flour
- 1 egg
- 1 heavy cream
- 3/4
Instructions:
1. Toss nectarines with sugar and flour.
2. Place in 13 x 9 x 2 inch baking dish coated with non-stick cooking spray.
3. Beat together egg and egg yolk; whisk into cream.
4. Pour mixture over nectarines.
5. Bake in preheated 425 degree oven for 10 minutes.
6. Reduce oven temperature to 350 degrees and bake for 35 to 40 minutes.
7. Remove from oven and cool.
8. Serve warm or at room temperature.
9. Garnish with fresh mint.
10. Peaches can be substituted for nectarines (peach skin should be removed).
Title: Easy & Elegant: Creme Caramel from Your Pressure Cooker!
Ingredients:
- 2 eggs
- 5 vanilla
- 1 sugar
- 2/3 sugar
- 1
Instructions:
1. Infuse the milk with the Vanilla or Vanillin by heating it to almost boiling and then turning it off. While the milk is cooling --
2. Make the carmel and coat the forms in Caramel. In your widest sautee pan, add the sugar and turn the flame to high and wait. DO NOT STIR - at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the carmel. As soon as almost all of the sugar has turned to carmel turn off the heat.
3. Hold the form with your oven-mitt-covered hand, or some other protection that will not limit your dexterity yet protect your hand form the hot scalding sugar. With the other hand, pour a little carmel in the bottom and then twirl it around covering the form internally and on the sides as much as you can. I highly recommend you read David Lebovitz's How to Make the Perfect Carmel primer before caramelizing sugar for the first time. Once all of your forms have been coated with caramel on the inside, move to making the creme.
4. Using a fork or a whisk, mix 4 whole eggs plus one yolk with the sugar. Then, add the cooled, infused milk. Mix well -the resulting consistency will be very liquid.
5. Fill the forms, by pouring or using a soup ladle, leaving 1/2" or 1 cm space from the top. Cover the forms with tinfoil.
6. Prepare the pressure cooker by adding two cups of water and the trivet or collapsible steamer basket.
7. Place as many forms as possible that will stay straight - for me it's three of the big teacups or 4 of the medium glass forms, and 5 espresso cups -but they are really small so I make these for the kids!
8. Close and lock the pressure cooker top, turn the flame to high and when it begins to whistle, turn the flame down to minimum. Count 10 minutes. When time is up, release all of the vapor and do not open the top.
9. Let the forms sit in the locked pan with no heat for another 5 minutes. When time is up, open the top and check for doneness by sticking a toothpick in the middle of one of the cremes. If it comes out dirty, simply place the pressure cooker cover back on without turning on the flame again, and wait another 5 minutes.
10. Let your creme caramels cool outside the pan for about an hour before refrigerating.
11. Refrigerate for at least two hours before serving. If you need to do another batch, remember to add more water in your pressure cooker!
12. To serve, simply turn the form upside-down onto each dessert dish. If the Creme Caramel does not come down on it's own, insert a flat knife and run it carefully along the sides. Then, on one side pull the knife a little towards the center to break the suction. Place the dessert plate on top of the form and flip it around quickly.
Title: Jindrich Family Kolacky
Ingredients:
- 2 butter
- 4 flour
- 6 sugar
- 2 salt
- 1 evaporated milk
- 1 1/2 powdered sugar
- 3/4
- 2
- 1/2
Instructions:
1. Combine egg yolks, yeast, evaporated milk and sugar. Set aside.
2. In a seperate bowl combine flour, salt, butter with a pastry blender.
3. Combine two mixtures into one.
4. Flatten into a disk and wrap in plastic wrap.
5. Refrigerate 30 minutes.
6. Roll ont 1/4 of dough at a time.
7. Roll until 1/4 inch thick.
8. Cut into squares that are 2X2 inches.
9. Place about 1 tsp of Solo on each square.
10. Fold all corners up to middle to form a package.
11. Place on ungreased sheet pan.
12. Bake at 350 for 20-30 minutes until light, golden brown.
13. Remove from oven and dust with powdered sugar.
14. Allow to cool on pan for 5 minutes, remove to cooling racks to cool completely.
15. Repeat with remaining dough.