lumicero/recipes-ing2inst huggingface dataset:
Title: Black Forest Cake
Ingredients:
- 1 granulated sugar
- 1/4 cornstarch
- 2 tart cherries
- 1 1/2 vanilla extract
- 3 confectioners' sugar
- 2
- 1/3
Instructions:
1. Drain cherries, reserving 1/2 cup juice.
2. Combine reserved cherry juice,cherries,granulated sugar and cornstarch in a saucepan.
3. Cook and stir over low heat until thickened.
4. Add vanille and stir.
5. Split each cake layer in half horizontally.
6. Crumble one half layer; set asideBeat cold whipping cream and confectioner's sugar in a large bowl with an electric mixer on high speed until stiff peaks form.
7. Reserve 1 and 1/2 cups whipped cream for decorative piping Place one cake layer on serving plate.
8. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping.
9. Top with second layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.
10. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
11. Spoon reserved 1 and 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake.
12. Spoon remaining cherry topping over top of cake.
Title: Peanut Fruit Fondue
Ingredients:
- 1 creamy peanut butter
- 1 half-and-half
- 1/2 honey
- lemon juice
- peanuts
- flaked coconut
Instructions:
1. Combine first three ingredients together in fondue pot.
2. Heat over low heat, stirring constantly until mixture starts to boil.
3. Prepare fruit, dipping pears and apples into lemon juice to keep them from turning brown.
4. Arrange decoratively on platter.
5. To serve, spear a fruit piece with fondue fork or bamboo skewer, dip into sauce, then coat with chopped peanuts or shredded coconut.
Title: Crispy Coconut-Oatmeal Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 flour
- 1 baking soda
- 1/2 salt
- 2 rolled oats
- 2 flaked coconut
- 1
Instructions:
1. Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well.
2. Combine flour and next 2 ingredients; add to shortening mixture, mixing well.
3. Stir in oats and remaining ingredients.
4. Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork.
5. Bake at 350° for 12 minutes.
6. Transfer to wire racks to cool.
Title: Christmas Surprise Cake
Ingredients:
- 1 instant vanilla pudding
- 1 cream cheese
- 1 milk
- 1 1/2 - 2 pineapple
- 1
Instructions:
1. Prepare cake mix as to directions on the box, taking out enough batter for 3 - 4 cupcakes.
2. Bake in an oblong pan and bake the cupcakes as well at the same time. Cool cake.
3. Beat the instant pudding, milk, and cream cheese. Add the 1/2 cup of milk here if it is too thick.
4. "Frost" the top of the cake with this mixture. Top with the crushed pineapple and chill.
5. Serve with Cool Whip Topping.
Title: The Palm's Carrot Cake
Ingredients:
- 3 all-purpose flour
- 2 granulated sugar
- 1 1/2 baking soda
- 1 baking powder
- 2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 fine sea salt
- 1 1/2 canola oil
- 5 eggs
- 1 1/2 vanilla extract
- 1 1/2 carrots
- 3/4 raisins
- 3/4 pecan pieces
- 1 1/2 cream cheese
- 4 unsalted butter
- 1 orange, zest of
- 1 confectioners' sugar
Instructions:
1. Preheat the oven to 350°F Butter and flour a 10-inch round cake pan with 3-inch sides.
2. With electric mixer on slow speed, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large measuring cup, whisk together the oil, eggs, and vanilla.
4. Pour the egg mixture into the dry ingredients and add the carrots.
5. Mix on the slowest speed until evenly blended.
6. The batter will be very thick.
7. Fold in the raisins and pecans.
8. Scoop the batter into the prepared pan and smooth the top.
9. Bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a toothpick inserted into the center of the cake comes out clean.
10. Cool on a rack to room temperature.
11. While cake is baking, make frosting.
12. In a large bowl, beat the cream cheese, butter and superfine sugar vigorously with a wooden spoon until fluffy.
13. Stir in the orange zest.
14. Run a knife around the edge of the cake pan to release the sides and turn ouot onto your work surface.
15. Slice the cake horizontally into three 1-inch layers using a long serrated bread knife.
16. (Be sure cake is completely cool before you try to cut and frost it).
17. Spread bottom cake layer with about 1/4 of the frosting, repeating for all layers.
18. Spread remaining evenly over the sides.
19. Refrigerate for at least 1 hour and up to 24 hours to firm the frosting.
20. For the best flavor, allow to return to room temperature before serving.
21. To serve, dust generously with confectioners sugar and cut into wedges.
Title: Blue Suede Cake
Ingredients:
- 2 1/4 cake flour
- 2 ground cinnamon
- 2 baking powder
- 1 1/4 salt
- 1/4 salt
- 3/4 unsalted butter
- 3/4 sugar
- 1 1/2 eggs
- 2 pure vanilla extract
- 2 buttermilk
- 2
- 1
Instructions:
1. Position racks in oven so cake will bake in the middle of the oven.
2. Preheat oven to 350°F.
3. Grease two 9-inch round cake pans, set aside.
4. Place flour, cocoa, cinnamon, baking powder, baking soda, and salt together in a sifter.
5. Sift into a bowl and repeat two more times.
6. Whisk well to combine all dry ingredients and set aside.
7. In a separate bowl mix butter at medium speed until soft and creamy (about 60 seconds).
8. With the mixer running, slowly add the sugar, pausing to scrape down sides.
9. Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes.
10. Slowly drizzle in the eggs and beat well, stopping to scrape down the sides.
11. Add the vanilla and food coloring and blend well.
12. You may wish to add a little red to give a more blueish versus green tone to your cake, depending on your brand of food color.
13. Gel food color will not dilute your batter, but liquid food color will work fine too.
14. Using the mixer on low speed, fold in about one-third of the flour mixture, then half of the the buttermilk, scraping down the sides of the bowl and folding just until the ingredients are incorporated.
15. In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk, and finally the remaining flour mixture.
16. Divide batter evenly between the two pans.
17. Smooth surfaces with rubber spatula.
18. Bake until each cake layer springs back when lightly touched in the center with your fingertip and a wooden toothpick comes out clean when inserted (about 25-30 minutes).
Title: Almond Swedish Brownies
Ingredients:
- 4 eggs
- 2 granulated sugar
- 2 all-purpose flour
- 1 baking powder
- 1/4 kosher salt
- 1 butter
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease 13x9x2-inch baking pan; set aside.
2. With mixer, cream together eggs and sugar; add flour, baking powder, salt, melted butter and almond extract, beating until just mixed. Spread into prepared baking pan and sprinkle with the almonds.
3. Bake for 30 minutes or until tested done and lightly browned. Cool and cut into bars.
Title: Dark Chocolate
Ingredients:
- 2 all-purpose flour
- 2 white sugar
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1/2 eggs
- 2 brewed coffee
- 1 milk
- 1 vinegar
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Title: Oatmeal Peanut Butter Chocolate Chip Cookies With Splenda
Ingredients:
- 1/2 butter
- 18 margarine
- 3/4 peanut butter
- 1/4 Splenda Sugar Blend for Baking
- 4 eggs
- 1 vanilla
- 6 quick-cooking oatmeal
- 2 1/2 baking soda
- 1 1/2 chocolate chips
Instructions:
1. Cream butter and peanut butter.
2. Slowly add sugar substitutes.
3. Mix in eggs and vanilla.
4. In a separate bowl, combine oats and baking soda. Stir into peanut butter mixture.
5. Add chocolate chips.
6. Drop by tablespoon on baking sheet.
7. Bake for 9-10 min at 350.
8. Cook on baking sheet for 5 minutes. Remove to cooling rack.
Title: Apple or Plum Roses
Ingredients:
- 6 apples
- 2 plums
- 1/3 puff pastry
- 1/2 butter
- 2 lemon juice
- 1 white sugar
- 1 cinnamon
- 1 white sugar
- 1/8 powdered sugar
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease or spray a 6 cup muffin pan and set aside.
3. Thinly slice apples or plums and put into a microwavable bowl with 1 teaspoon white sugar, lemon juice and water (enough water to cover the apples about half way).
4. Microwave apples or plums for 3 minutes.
5. Put apricot preserves and 1/2 cup water into a smaller microwavable bowl and cook for 1 minute.
6. Flour counter and roll out pastry dough. Cut each sheet into three pieces and trim the edges to create straight lines.
7. Melt butter & then lightly brush onto pastry dough.
8. Brush the apricot preserve mixture onto the pastry dough.
9. Place the sliced apples or plums along one edge of the pastry, placing them into an overlapping pattern from one end to the other.
10. Mix cinnamon & sugar together and then sprinkle all along the apples (or plums) and the pastry.
11. Fold pastry in half so that the apples or plums are now sitting somewhat inside the pastry, then gently roll the pastry into the shape of a rose. You may have to keep the apples or plums from slipping out or the dough from pushing out the backside.
12. Place the roses into the greased muffin pan and then bake for 40 minutes. To check doneness, tough the center part of the rose to make sure the dough is golden brown and firm to the touch.
13. Cool in pan, then sprinkle sifted powdered sugar on tops. Serve warm or cold.
Title: Apple Cheesecake Slice
Ingredients:
- 2 caster sugar
- 1/2 mixed spice
- 1 butter
- 150 cream cheese
- 500 caster sugar
- 1/2 egg
- 1/3 pie apples
- 1 coconut
- 400
Instructions:
1. Combine the rice crumbs, sugar and spice. Stir through butter and press into a lined 30 x 20cm pan. Bake at 180ºC for 10 minutes.
2. Beat the cream cheese, then cream, sugar and egg until well combined. Fold the mix through the apple. Spoon mixture over the base and sprinkle with sugar and coconut.
3. Bake at 180ºC for 30 ? 35 minutes until base is crisp, and top is golden. Cool and cut into squares.
Title: Butterscotch Cookies
Ingredients:
- 2 butter
- 2 shortening
- 1 brown sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 flour
- 3/4 baking soda
- 3/4 cream of tartar
- 1/4 salt
- 1/4 pecans
- 1/4
Instructions:
1. In a mixing bowl, cream the butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in toffee bits and pecans. Shape into a 10-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
2. Unwrap dough and cut into 1/2-inch slices. Place 2-inch apart on baking sheets coated with nonstick cooking spray. Bake at 375 for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks.
Title: My Addictive Besan(Gram flour) Ladoo- will leave u licking ur fingers clean!
Ingredients:
- 2 gram flour
- 1 cashews
- 1 ghee
- 1/2 cardamom
- 1/2 sugar
- 1/2
Instructions:
1. Coarsely grind the cashews and almonds.
2. Keep aside.
3. Melt ghee in a wok.
4. Add besan (gram flour).
5. Cook on low heat till besan is fragrant and well cooked.
6. It takes only about 5-8 minutes.
7. Let it cool for a while.
8. Add powdered nuts, cardamom powder and sugar.
9. Mix well.
10. Shape into round balls (a little bigger than the size of a walnut) and store in an airtight container.
11. Serve after a few hours for greater taste!
12. ENJOY my most favourite dessert and think of me when you do so!
Title: Butter Fluff Icing
Ingredients:
- 1 milk
- 5 all-purpose flour
- 1 granulated sugar
- 1/2 butter
- 1/2 creamed shortening
- 1 real vanilla
Instructions:
1. Thicken milk and flour over medium heat. Once thickened, remove to cool.
2. Next, mix sugar, shortening, vanilla with the flour/milk mixture. Beat until fluffy and creamy.
Title: Moist Mandarin Orange Cake
Ingredients:
- 1 eggs
- 1/2 mandarin oranges in juice
- 4 raisins
- 1 craisins
- 1/2 lime juice
- 3 cream cheese
- 1 butter
- 1/2 powdered sugar
- 3 mandarin oranges
- 2
Instructions:
1. Using a food processor or blender, puree mandarin oranges ( with juice) and lime juice and measure 1 cup pureed mandarin orange for the cake.
2. Place cake mix, oil, eggs, 1 cup pureed mandarin orange in a large mixing bowl. Beat using an electric mixer and start with low speed and increase to medium speed to blend well.Fold in raisins.
3. Pour into 2 greased and floured 9 inch layer pans and bake at 350 degrees for 30 minutes. Cool.
4. In a large mixing bowl, using an electric mixer, blend together cream cheese and butter. Add powdered sugar, a little at a time, blending well on low speed. Then slowly mix in pureed mandarin orange and blend until smooth.Frost cake.
Title: Cherry Torte
Ingredients:
- 1 1/2 flour
- 1/4 salt
- 3/4 butter flavor shortening
- 1 -2 cold water
- 8 cream cheese
- 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 2 cherry pie filling
- 3/4 Cool Whip
- 1 pecans
- 1/4
Instructions:
1. Combine the flour and salt, cut in the shortening until mixture looks like coarse crumbs. Add enough water to shape dough into a ball. Roll dough on a lightly floured surface to fit a 12 inch pizza pan. Flute edges, prick bottom and edges with a fork. Bake at 425 degrees for 10-12 minutes until lightly browned, remove from oven and reduce heat to 350 degrees.
2. Beat the next 4 ingredients until smooth, pour over crust. Bake 10-12 minutes until center is set. Cool completely on a wire rack. Mix pie filling and almond extract, spoon over cream cheese layer. Spread with cool whip and chill until ready to serve. Top with pecans.
Title: Birds' Nests
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 1/2 Quaker Oats
- 1 1/2 flour
- 1
- 1/3
Instructions:
1. Heat oven to 350 degrees.
2. Beat butter and sugar in large bowl until fluffy.
3. Blend in egg and vanilla.
4. Add oats and flour; mix well.
5. Shape into 1 inch balls, roll in chopped nuts.
6. Place on cookie sheet 2 inches apart.
7. Make indentation in center of each ball with your thumb.
8. Fill each thumbprint with 1/4 tsp preserves.
9. Bake 12-15 minutes or until light golden brown.
10. Cool on wire rack.
11. Store loosely covered.
Title: Dreamy Coconut Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 cream of coconut
- 1 1/3 Cool Whip
- 1 flaked coconut
- 1
Instructions:
1. Bake cake in a 13x9 pan according to box instructions.
2. let cake cool slightly.
3. take a wooden mixing spoon and put holes in the cake.
4. shake the can of cream of coconut milk well (for 5 minutes).
5. slowly pour coconut milk on the cake filling the holes.
6. when cake is cool to the touch, frost with cool whip.
7. sprinkle with flaked coconut.
8. refridgerate.
Title: Almond Lemon Cake With Lemon Mascarpone Frosting
Ingredients:
- 1 all-purpose flour
- 1/3 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 unsalted butter
- 1/4 sugar
- 1/3 sugar
- 1/4 pure vanilla extract
- 1/4 lemon zest
- 1/8 egg
- 1/2 buttermilk
- 1 mascarpone cheese
- 1/2 heavy whipping cream
- 3/4 powdered sugar
- 1/3 lemon
- 1/2 vanilla
- 1/4
Instructions:
1. Cake:
2. Preheat oven to 400°F Butter a 9-inch round pan, line it with a circle of buttered parchment paper and then flour the pan.
3. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a mixer, cream the butter and sugar at medium-high speed for about 2 minutes until light and fluffy. Mix in the extracts and lemon zest, then beat in the egg. Working on low speed, add 1/3 of the flour mixture, then 1/2 the buttermilk mixture, then another 1/3 of the flour, the last of the buttermilk, then the last of the flour. Mix until just combined.
4. Scrape the batter into the pan and smooth the top. Bake 20-25 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then finish cooling on a rack. Cool to room temperature before frosting. If frosting the cake with mascarpone frosting, store the cake in the refrigerator.
5. Frosting:
6. Beat cheese and cream together until smooth and creamy and slight peaks begin to form.
7. Sift in the powdered sugar and zest and beat until smooth.
8. Mix in the vanilla extract and spread on cooled cake.
9. Hazelnut-Berry Version:
10. Replace almond meal with hazelnut meal (hazelnuts ground into a fine powder), use vanilla extract instead of almond, use orange zest instead of lemon, and sprinkle the batter with 3/4 cup fresh mixed berries tossed with flour before baking.
Title: Pesche - Italian Peach Wedding Cookies
Ingredients:
- 2 sugar
- 8 eggs
- 2 flour
- 8 baking powder
- 2 peach brandy
- granulated sugar
Instructions:
1. Heat oven to 350°.
2. Lightly grease cookie sheets.
3. Mix together sugar, eggs and oil. Add flour and baking powder.
4. Form 1" balls (cookies should be "flat" on the bottom where they rest on the cookie sheet) and bake about 10-15 minutes (until lightly browned on the bottom).
5. While still warm, take a small pointed knife and scoop out a pocket on the flat side of each cookie.
6. Fill with preserves & spread a small amount on the flat sides as you join 2 cookies together to form the peach.
7. Color the brandy with a little food coloring & dip the peaches to give them a "blush".
8. Then roll the peach in granulated sugar.
9. You may garnish with artificial leaves for presentation.
10. **Variation--if you have the time to make these lovely cookies on the actual day that they will be eaten, you may fill the pockets with pastry cream, and then seal the two halves together with melted dark chocolate!
Title: Reese's Peanut Butter Chocolate Poke Cake
Ingredients:
- 1 sweetened condensed milk
- 14 peanut butter
- 1 Cool Whip
- 1/4 peanut butter
- 8
- 3
- 1
Instructions:
1. Bake a chocolate cake with your recipe of choice in a 9x13 pan
2. Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually end up poking 20-25 holes.
3. Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill up the holes.
4. Scrape the hot fudge into a medium bowl. Add the 1/4 cup peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
5. In a large bowl, whisk together the 3 tbsp peanut butter with the cool whip (I use a hand mixer here, but it's not a big deal to do it by hand).
6. Spread the peanut butter cool whip over top.
7. Chill for at least 4 hours (overnight is really best).
8. Top with chopped Reese's cups and Reese's Pieces (you can add these before chilling, but the Reese's Pieces candy coating will bleed onto the cool whip when chilled).
9. Serves approximately 12 (large pieces).
Title: Amaretti
Ingredients:
- 2 1/2 granulated sugar
- 1 1/3 confectioners' sugar
- 1/3 confectioners' sugar
- 1 lemon zest
- 1 salt
- 1/4 pure vanilla extract
- 1/2 confectioners' sugar
- 3/4
- 1/2
Instructions:
1. Line two baking sheets with parchment paper.
2. In a food processor fitted with the steel blade, process the sliced almonds, sugars, lemon zest, salt, and extracts until they form a coarse paste, 1 to 2 minutes.
3. Slowly add the egg whites and continue to process until the mixture forms a smooth paste. (It should be scoopable, not spreadable.).
4. Scoop the dough onto the prepared baking sheets with a small ice cream scoop about 11/2 inches apart. Top with a sprinkling of chopped almonds. Let the cookies dry at room temperature for 1 hour (this gives the cookies their crisp crust).
5. When you are ready to bake, preheat the oven to 400 degrees F. Dust the cookies with confectioners’ sugar. Bake until evenly golden brown, 12 to 15 minutes. Rotate and switch the baking sheets as necessary for even baking.
6. Allow the cookies to cool for a minute on the baking sheets and then transfer, using a spatula, to a cooling rack and allow to cool completely. Store the cookies in an airtight container.
7. Cinnamon Amaretti: Replace the lemon zest with 1 teaspoon ground cinnamon.
8. Chocolate Chip Amaretti: Fold 1/2 cup mini chocolate chips into the finished batter.
9. Orange Amaretti: Replace the lemon zest with 1 tablespoon grated orange zest.
10. Candied Ginger Amaretti: Fold 1/4 cup finely diced candied ginger into the finished batter.
Title: Gamma D's Boiled Spice Cake
Ingredients:
- 1 sugar
- 1 raisins
- 1 water
- 1/2 shortening
- 1 cinnamon
- 1 clove
- 2 flour
- 1 baking soda
- 1/2 salt
Instructions:
1. Preheat oven to 350 degrees.
2. Place sugar, raisins, water, shortening, cinnamon, and cloves in a saucepan and bring to a boil.
3. Boil for 5 minutes and remove from heat.
4. Immediately add flour, baking soda, salt and stir in.
5. Pour into a 8"x8" pan.
6. Bake at 350 degrees for 30 minutes.
7. Prep time includes the boiling.
Title: Warm Pear Compote
Ingredients:
- 4 pears
- 1/2 - 1 light brown sugar
- 2 cornstarch
- 1/2 ground cinnamon
- 2 allspice
- 2 brandy
- 4 dark rum
- unsalted butter
Instructions:
1. Peel and core the pears and cut into eighths; set aside.
2. In a medium-size saucepan, combine the brown sugar, cornstarch and cinnamon or allspice. Stir in the juice or fruit nectar and mix well. Place the pan on medium-high heat and cook the sauce, stirring, until the mixture is smooth. Add the pears and bring the sauce to a gentle boil.
3. Reduce the heat to medium-low and continue cooking, stirring occasionally, for 15 - 20 minutes or until the pears are just tender, almost translucent, and the syrup is thick. Stir in the rum and butter and heat a few minutes longer.
Title: Hummingbird Cupcakes With Marmalade Frosting
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/2 cinnamon
- 3/4 eggs
- 1/2 orange zest
- 2 carrot
- 1/2 crushed pineapple
- 1 1/2 flaked coconut
- 1/2 sweet butter
- 1/2 powdered sugar
- 1/2 orange marmalade
- 1/2
- 2 1/2
- 2
Instructions:
1. Preheat oven to 350°; place 12 paper baking cups in a muffin tin.
2. In a bowl, sift flour, baking powder, and cinnamon.
3. In a bigger bowl, cream the sugar and oil with an electric mixer until light and fluffy.
4. Beat in the eggs slowly; then stir in the dry ingredients in 3 batches.
5. Add in the rest of the ingredients; stir until combined.
6. Spoon the batter into the cups; bake for 20-25 minutes or until test done.
7. Remove pan from oven and cool for 5 minutes; remove cupcakes and cool on wire rack.
8. Make the frosting: beat the butter in a bowl; add in the remaining ingredients; stir to combine.
9. Smear the frosting onto the cupcakes.
10. **May store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for up to 3 months.
Title: Balsamic Strawberries With Whipped Mascarpone Cheese
Ingredients:
- 1/3 sugar
- 2 sugar
- 4 fresh lemon juice
- 1/2 mascarpone cheese
- 1/2 vanilla extract
- 1/2 strawberries
- 1/2
- 3
Instructions:
1. Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan.
2. Stir over medium heat until sugar dissolves.
3. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes.
4. Transfer to small bowl; cool completely.
5. (Can be made 2 days ahead. Cover and refrigerate.) Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl.
6. Whisk until thick soft peaks form.
7. Cover and refrigerate up to 4 hours.
8. Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend.
9. Let stand 30 minutes, stirring occasionally.
10. Divide berries and syrup among 6 goblets.
11. Top with mascarpone mixture.