lumicero/recipes-ing2inst huggingface dataset:
Title: Hummingbird Cake
Ingredients:
- 2 1/2 flour
- 2 1/4 sugar
- 1 salt
- 1 baking soda
- 1 ground cinnamon
- 3 garam masala
- 1 1/2 eggs
- 1 1/2 vanilla extract
- 1 crushed pineapple
- 2 bananas
- 1/2 butter
- 1 cream cheese
- 1 vanilla
- 3 3/4 powdered sugar
- 1/2 milk
- mango
Instructions:
1. To make the cake-----------------------.
2. Combine the dry ingredients in a large mixing bowl.
3. Add the eggs and the oil, stirring well until the dry ingredients are moistened.
4. Do not beat.
5. Stir in the vanilla, crushed pineapple and bananas.
6. Spoon the batter into 3 well-greased and floured 8-inch cake pans.
7. Bake in a preheated 350* oven for 25 to 30 minutes or until the cakes are cooked-check with a toothpick, if it comes out clean, they are done.
8. Cool in pand for 10 minutes before turning out on to a wire cooling rack.
9. To make the frosting----------------------.
10. Beat together the butter, cream cheese and vanilla.
11. Gradually beat in the powdered sugar, adding a little milk if necessary.
12. Divide into two bowls and whip in puree to one of the bowls.
13. Use the mango frosting to spread between the layers of cake.
14. When the cake is assembled, spread the frosting in the second bowl over the top and side of the cake.
Title: S'more Bites
Ingredients:
- 2 graham cracker crumbs
- 1/4 sugar
- 1/2 butter
- 1 egg
- 1 water
- 1/3 marshmallows
- 1
- 3
- 24
Instructions:
1. Preheat oven to 350 deg.
2. In a small bowl, combine cracker crumbs and sugar. Add melted butter and egg white, stirring to combine.
3. Press mixture on bottom and half way up the sides of 2 mini muffins pans.
4. Bake for 3 minutes. Set aside.
5. In a medium bowl combine brownie mix, vegetable oil, egg and water; stir to combine well. Evenly divide into prepared crusts. Bake for 30 minutes.
6. Press chocolate pieces, pointy side down into center of each brownie; bake for 2 minutes Remove from oven.
7. Preheat broiler.
8. Place one marshmallow horizontally on top of each brownie. Broil for 2 to 3 minutes, or until golden brown. Remove from pans.
Title: Copycat Krispy Kreme Doughnuts
Ingredients:
- 3 milk
- 3 boiling water
- 1 dry active yeast
- 8 all-purpose flour
- 1 1/2 sugar
- 1 egg
- 1 butter
- 1 salt
- 1/3 butter
- 2 confectioners' sugar
- 1 1/2 vanilla
- 4 hot water
Instructions:
1. In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
2. In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
3. Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
4. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
5. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
6. Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
7. Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
8. Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
Title: Banana-Fudge Ripple Cake
Ingredients:
- 3/4 brown sugar
- 1/2 sugar
- 1/4 banana
- 1 eggs
- 2 all-purpose flour
- 3 baking soda
- 1 1/2 skim milk
- 1/2 vanilla
- 2 powdered sugar
- 1/3 skim milk
- 2
- 1/2
- 1
Instructions:
1. Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
2. Add bananas; beat well.
3. Add eggs, 1 at a time, beating after each addition.
4. Combine flour and soda; add to sugar mixture alternately with milk, beginning and ending with flour mixture.
5. Mix after each addition.
6. Stir in vanilla.
7. Remove 1-1/2 cups batter, and set aside.
8. Combine 1 cup batter, syrup and cocoa; stir well.
9. Pour remaining light-colored batter into a 12-cup Bundt pan coated with cooking spray.
10. Spoon chocolate batter over batter in pan.
11. Pour reserved light-colored batter over chocolate batter.
12. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
13. Cool in pan 10 minutes; remove from pan.
14. Cool on a wire rack.
15. Combine powdered sugar and next 2 ingredients; stir well.
16. Drizzle over cake.
Title: Cinnamon White Chocolate Cake
Ingredients:
- 1 butter
- 1/2 milk
- 1 eggs
- 1 cinnamon
- 3
- 1
Instructions:
1. Preheat oven to 350°F
2. Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted.
3. Stir until chocolate is completely melted. Cool chocolate about 5 minutes or until chocolate is lukewarm to the touch.
4. Beat cake mix, milk, eggs, cinnamon and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently.
5. Beat on medium speed 2 minutes or until well blended.
6. Pour evenly into 2 greased and floured (9-inch) round cake pans.
7. Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean.
8. Cool cakes in pans 10 minutes.
9. Rmove from pans; cool completely on wire racks.
10. Frost cooled cake.
Title: Festive Dessert Pizza
Ingredients:
- 1 cream cheese
- 8 sugar
- 1/4 mandarin oranges
- 1 kiwi fruits
- 2 raspberries
- 1
Instructions:
1. Preheat oven to 350°F.
2. Press cookie dough on bottom of 12 inc pizza pan lined with non stick aluminum foil, bake at 350F 10 to 14 minutes or until light brown. Cool to room temperature.
3. Beat cream cheese and sugar in a medium bowl until well blended. stir in 1/2 cup mandarin oranges, spread over crust.
4. Cover and refrigerate until ready to serve.
5. Arrange kiwi, raspberries, and mandarin oranges over cream cheese and cut into 12 wedges.
Title: Double Layer Birthday Cake - Allergen Free
Ingredients:
- 3 cake flour
- 1 3/4 sugar
- 1 1/4 water
- 1/2 shortening
- 3 water
- 3 baking powder
- 2 baking powder
- 2 1/2 salt
- 1 vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease and flour two cake pans.
2. In a small bowl, mix together 3 T. water, 3 T.oil, and 2 teaspoons of baking powder.
3. In a large bowl, combine all ingredients, adding water/oil mixture. Using an electric mixer, beat until well mixed, approximately 4 minutes.
4. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.
5. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.
6. Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 teaspoons baking powder; mixed together is the substitution for 2 eggs.
Title: Coconut Flour Peanut Butter Oatmeal Cookies
Ingredients:
- 1/2 amaranth
- 1 flax seed meal
- 1/2 brown sugar
- 1/4 eggs
- 2 vanilla
- 1 1/2 sea salt
- 4
- 1/2
Instructions:
1. Mix together peanut butter, sugar, eggs, vanilla and salt. Stir in coconut flour, oats, amaranth and flaxseed meal.
2. Make small balls of batter, flatten and place on greased cookie sheet. Bake at 375
3. Degrees F for about 15 minutes.
4. Cool slightly and remove from cookie sheet.
Title: Warm Chocolate Baileys Cake
Ingredients:
- 7 bittersweet chocolate
- 2 unsalted butter
- 1 unsalted butter
- 1 eggs
- 5 sugar
- 7/8 sugar
- 1 irish cream
- 1/2 vanilla
- 1 1/2 flour
- 1 baking powder
- 1 1/4 salt
- 1 bittersweet chocolate
- 1 vanilla ice cream
- 10 1/2
Instructions:
1. Preheat oven to 375.
2. In a metal bowl combine the first 2 chocolates.
3. In a saucepan bring butter to a boil and pour it over the chocolates.
4. Whisk until the mixture is smooth.
5. In another bowl whisk together eggs, sugar, Baileys, and vanilla.
6. Add chocolate mixture to egg mixture and combine well.
7. Sift dry ingredients over chocolate mixture and combine until smooth.
8. Arrange 10 4-inch tart rings, sprayed with vegetable oil spray, on a baking sheet lined with parchment paper.
9. Divide the mixture among the rings smoothing the top, and push a piece of bittersweet chocolate into the center of each one.
10. Bake 8-10 minutes or until the sides of the cake are formed and the center still appears slightly glossy from being under baked.
11. Remove the cakes from the rings and serve each one topped with some of the ice cream.
Title: Holiday Cranberry Cherry Pie
Ingredients:
- 1 prepared graham cracker crusts
- 1 cherry pie filling
- 1 whole berry cranberry sauce
- 1 cinnamon
- 1 Cool Whip
Instructions:
1. In a large bowl, mix cherry pie filling and whole cranberry sauce.
2. Add the rest of ingredients.
3. Pour into shell.
4. Refrigerate at least 3 hours.
5. Garnish as desired.
Title: Best Orange Creamsicle Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 hot water
- 1 1/3 cold water
- 1 cream cheese
- 1 1/2 vanilla instant pudding mix
- 1 milk
- 8 vanilla extract
- 1 Cool Whip
- 1
- 8
Instructions:
1. Bake cake as needed in 9x13-inch pan.
2. When baked and cooled, poke holes all over cake with meat fork.
3. Mix large box of Jello with the waters and just let it start to set up.
4. Slowly pour over the cooled cake and allow to run into holes all over cake.
5. Chill cake until Jello is set.
6. In large bowl, cream the cheese until creamy.
7. Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
8. Fold in Cool Whip.
9. Spread on cake and chill until served.
10. Enjoy!
Title: Whole-Grain Gingerbread
Ingredients:
- 3/4 whole wheat flour
- 1 all-purpose flour
- 1/2 sugar
- 1/4 brown sugar
- 1/2 baking soda
- 1 kosher salt
- 1/4 ground ginger
- 1 sugar
- 1/4 fresh ginger
- 2 ground cloves
- 1/4 orange zest
- 8 ground black pepper
- 1/2 unsalted butter
- 3 unsulphured molasses
- 1/2 honey
- 1/4 plain yogurt
- 1 egg
Instructions:
1. Preheat oven to 350 deg F. Butter and flour a 9" square pan.
2. In a large bowl, whisk together the dry ingredients, plus grated ginger and orange zest. Make sure any clumps of sugar are broken up, whisk well.
3. In a small saucepan over medium-low heat, melt the butter. Add the molasses and honey and cook, stirring, until the mixture is warm but not boiling.
4. Pour into the flour mixture and mix to combine.
5. Add the milk, yogurt and egg, and combine. This may take some mixing, but should look like a loose brownie batter.
6. Pour the batter into the prepared pan and bake until the edges pull away slightly from the edges and a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
7. Let the gingerbread cool completely in the pan before cutting and serving. Any leftovers can be stored at room temperature for up to 4 days.
Title: Hot & Cold Brown Betty
Ingredients:
- 4 apples
- 1/4 sugar
- 3 butter
- 4 heavy whipping cream
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. Place apple chunks in a glass baking dish. Sprinkle with sugar. Bake in preheated oven until sugar is caramelized and apples are tender.
3. In a saucepan over medium-high heat, melt the butter. Add the instant oatmeal and cook until browned. Set aside.
4. Whip the heavy cream.
5. Assemble by layering in glasses, beginning with the hot apples. Top apples with the oatmeal and finish with a dollop of whipped cream.
Title: Vanilla Rich Chip Cake
Ingredients:
- 18 water
- 1/2 eggs
- 1/2 sour cream
- 4 vanilla
- 1
Instructions:
1. Put cake mix in large bowl.
2. Add oil, water, eggs, sour cream and vanilla.
3. Beat until well-blended.
4. Fold in chocolate chips.
5. Spray large bundt pan with nonstick cooking spray. Pour batter into pan.
6. Bake at 350 degrees for 50 minutes.
7. Let cool in pan at least 1 hour.
8. Invert pan onto serving platter to release cake.
9. Ice if desired with following icing: 3 Tablespoons melted butter mixed with 1/2 teaspoon vanilla, 2-1/2 cups powdered sugar and around 2 tablespoons whipping cream.
Title: Pistachio Cookies
Ingredients:
- 1 butter
- 3/4 granulated sugar
- 1/4 light brown sugar
- 1 baking powder
- 1/4 - 1/2 ground nutmeg
- 1 egg
- 1 1/2 vanilla
- 2 all-purpose flour
- 1 pistachio nut
Instructions:
1. Cream the butter and sugar together; add baking powder and nutmeg and mix well with electric mixer.
2. Add eggs and vanilla and continue to beat at medium speed until light and fluffy.
3. Stir in flour just until moist; fold in nuts taking care to not over mix.
4. Cover the bowl with plastic wrap or damp cloth and refrigerate for 1 hour.
5. Preheat oven to 350 degrees.
6. Line cookie sheets with parchment paper.
7. Shape dough into 1 inch balls, flatten slightly with bottom of small glass.
8. Place 4 inches apart on prepared cookie sheets and bake 10 to 12 minutes or until set.
9. Transfer to wire rack to cool completely and enjoy.
Title: Easy Cream Puffs With Vanilla Filling
Ingredients:
- 1 water
- 1/2 butter
- 1 all-purpose flour
- 4 eggs
- 1 vanilla instant pudding mix
- 1 milk
- 2 heavy whipping cream
- 1 butter
- 1 confectioners' sugar
- 1 hot water
- 2
Instructions:
1. For the puffs: Preheat oven to 400.
2. Heat water and butter to a rolling boil in a medium sized saucepan. Turn heat down to low, and stir in flour with wooden spoon. Stir vigorously over low heat about 1 minute or until mixture forms a ball.
3. Remove from heat, and either place mixture into stand mixer or have a hand mixer ready. Add eggs all at one time, and beat everything together until smooth and shiny.
4. Drop dough by scant 1/4 cup 3 inches apart onto ungreased baking sheet.
5. Bake 35-40 minutes until puffed and golden brown. (Do not pull out too early or they will "fall." It is better to slightly overbake than to underbake!).
6. Remove from oven, and cool to room temperature.
7. For the filling: While the puffs are baking, in a medium to large mixer bowl, blend pudding with milk until all lumps are gone on low speed.
8. Add whipping cream, and beat on medium speed for two minutes or until soft to semi-firm peaks form. Refrigerate mixture until puffs are ready to be filled.
9. For the icing: Melt chocolate and butter over low heat in small saucepan. Remove from heat; stir in confectioner's sugar and about 2 tablespoons of hot water (more or less). Beat until smooth. Consistency should be able to "drizzle.".
10. Assembly: Either cut tops off completely, or cut to the back to leave a "hinge." Fill puffs with pudding mix, replace tops, then drizzle with chocolate icing. Refrigerate until serving time. Best served day of.
Title: Apple Streusel Cobbler
Ingredients:
- 2 eggs
- 2 sweetened condensed milk
- 1 margarine
- 1/4 butter
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/2 light brown sugar
- 1/2 unsifted flour
- 1/4 margarine
- 1/2 butter
- 1/2 walnuts
- oatmeal
Instructions:
1. Preheat oven to 375*.
2. Spread apple filling in buttered 9" square baking pan.
3. In a medium bowl, beat eggs.
4. Add sweetened condensed milk, melted margarine, cinnamon and nutmeg, mix well.
5. Pour over apple filling.
6. In medium bowl, combine sugar and flour, cut in cold margarine until crumbly.
7. Add nuts and oats.
8. Sprinkle over custard.
9. Bake 50- 55 minutes or until set.
10. Cool.
11. Serve warm with ice cream.
12. Refrigerate leftovers.
Title: Pumpkin Cream Pecan Pie
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 1 canned pumpkin
- 1 1/2 pumpkin pie spice
- 1 vanilla extract
- 1 pecans
- 1
Instructions:
1. In bowl beat cream cheese with electric mixer till fluffy.
2. Add sugar, pumpkin, spice and vanilla. Beat till combined.
3. In chilled bowl beat cream on medium speed of mixer till peaks form.
4. Gently fold into pumpkin mixture and spoon into crust.
5. Refrigerate at least 2 hours.
6. Arrange pecans on top.
Title: Double Chocolate Chunk Biscotti
Ingredients:
- 1/3 butter
- 2/3 margarine
- 1/4 sugar
- 2 baking powder
- 2 eggs
- 1 3/4 flour
- 4
- 3
Instructions:
1. Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat butter with an electric mixer on med. speed for 30 sec.
2. Add sugar, cocoa powder and baking powder & beat until combined.
3. Beat in eggs.
4. Beat in as much of the flour as you can.
5. Using a spoon, stir in any remaining flour, white baking bar and semisweet chocolate. Divide dough in half.
6. Shape each half into a 9" long log.
7. Place log about 4" apart on prepared cookie sheet. Flatten logs slightly until about 2" thick.
8. Bake logs in a 375 degree oven for 20-25 min. or until a wooden toothpick inserted neat the centers comes out clean.
9. Cool on the cookie sheet set on a wire rack for 1 hour.
10. Using a serrated knife, cut each log diagonally into 1/2" thick slices.
11. Lay slices, cut side down, on ungreased cookie sheets.
12. Bake slices in a 325 degree oven for 8 min.
13. Turn slices over.
14. Bake 7-9 min. more or until slices are dry and crisp. (Do not overbake.)
15. Transfer to wire racks and let cool.
16. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Title: Make Your Own Cake Mix
Ingredients:
- 1 7/8 cake flour
- 2 1/2 baking powder
- 1 salt
- 1 1/4 sugar
- 1/2 vegetable shortening
Instructions:
1. Mix together flour, baking powder, and salt; stir to blend.
2. Mix in sugar.
3. Cut the shortening into the dry ingredients until the mixture looks crumbly.
4. Label and store in a sealed plastic bag at room temperature.
5. Makes 1 pakage mix. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
6. To Use:
7. Pour 1 package of mix into a mixing bowl;.
8. add 3/4 cup milk and 1 1/4 teaspoons vanilla extract.
9. Using either an electric or manual rotary beater, beat at slow to medium speed for two minutes (by hand, beat 3 minutes averaging 135 strokes per minute). Scrape the sides of the bowl frequently as you beat.
10. Add 2 eggs; beat 1 minute more (2 minutes by hand).
11. Grease and dust with flour your choice of pan(s); spread batter evenly in pans.
12. Bake round cake pans at 375 degrees F. for about 25 minutes or until a toothpick inserted in the center comes out clean.
13. bake the 9 x 13 x 2 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
14. Cool cake(s) for 10 minutes in their pan(s) before turning out on racks.
15. Variations:
16. WHITE CAKE.
17. Follow the same directions as for Yellow Cake replacing the 2 eggs with 3 unbeaten egg whites. Use an electric mixer for beating.
18. SPICE CAKE.
19. Add to the package of Yellow Cake Mix: 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground allspice. Follow Yellow Cake directions.
20. EXTRACT FLAVORED CAKES.
21. Replace the vanilla in either the Yellow or White Cake recipes with 2 to 3 teaspoons of the extract of your choice. You may want to add a few drops of food coloring for the flavors like lemon, orange, or cherry, etc.
22. FRESH ORANGE CAKE.
23. Pour 1 package of Yellow Cake Mix into a bowl; add 2 tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon dried). Squeeze the juice from 1 large orange and add to it enough water to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as directed previously; add 2 eggs; beat and bake as directed.
24. CUPCAKES.
25. Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 375 degrees F. for 20 to 25 minutes or until an inserted toothpick comes out clean.
26. Makes about 2 dozen.
27. NOTE: To prevent a cake from sticking to its pan, put the pan on a wet towel to cool as soon as you take it out of the oven.
Title: Minnie Mouse Frosting
Ingredients:
- 4 salt
- 1 water
- 1 vanilla extract
- 1
- 1/2
Instructions:
1. In a heavy sauce pan over medium heat, melt chocolate, condensed milk and salt.
2. Cook and stir until chocolate melts and mixture is thickened.
3. Remove from heat.
4. Stir in water.
5. Cool.
6. Stir in vanilla extract.
7. Makes enough frosting to frost a 2 layer cake.
8. Also good on cupcakes.
Title: Coconut Cream Pie Parfaits
Ingredients:
- 1/2 all-purpose flour
- 1/2 sugar
- 2 1/4 nonfat milk
- 2 eggs
- 3/4 sweetened flaked coconut
- 2 vanilla extract
- 1
- 2
- 1 1/2
Instructions:
1. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and sugar in a medium saucepan; gradually whisk in milk.
2. Cook over medium heat until thick and bubbly, stirring constantly. Place eggs in a bowl; gradually whisk half of milk mixture into eggs.
3. Pour egg mixture into saucepan; stir well.
4. Cook 1 minute or until thick. Remove from heat; stir in 1/2 cup coconut and vanilla. Cover surface of coconut mixture with plastic wrap; chill.
5. Spoon 1 1/2 tablespoons wafer crumbs into each of 6 (8-ounce) glasses; top each with about 3 tablespoons coconut mixture and 2 tablespoons whipped cream.
6. Repeat layers once, ending with whipped cream. Sprinkle parfaits evenly with remaining coconut.
Title: Vanilla Ricotta Creme With Walnuts( Sbd)
Ingredients:
- 1/2 part-skim ricotta cheese
- 1/4 vanilla
- 2 Splenda sugar substitute
- 6 walnuts
Instructions:
1. Stir ingredients together.
2. Chill and serve in dessert bowl toped with walnuts.
Title: Gullusci Butternut Cookies
Ingredients:
- 1/2 sweet butter
- 1/2 confectioners' sugar
- 1 3/4 flour
- 1 vanilla
- 1 ground walnuts
Instructions:
1. Preheat oven to 350°.
2. Mix butter and sugar.
3. Add remaining ingredients.
4. Roll batter into logs.
5. Refrigerate until firm.
6. Slice approximately 1/4-inch thick and bake for 12-15 minutes.
7. Sprinkle with powdered sugar.
Title: Coffee Syrup Panna Cotta
Ingredients:
- 1 unflavored gelatin
- 1 milk
- 1 half-and-half cream
- 1 milk
- 1/3 icing sugar
- 1 caster sugar
- 1/4
Instructions:
1. Coffee Syrup:
2. Place coffee and sugar into a small saucepan and stir over medium heat until sugar is dissolved. Simmer 3 to 5 minutes until thick and syrupy. Allow to cool completely.
3. Place gelatine in small bowl, pour over the 1 tbs milk and let stand 2 or 3 minutes. Place cream, extra milk, icing sugar and vanilla in a saucepan over medium heat.
4. Add the gelatine to the cream mixture and whisk to combine. Let cool.
5. Pour the coffee mixture into 6 1/4 cup shot glasses ad slowly pour the panna cotta over. Refrigerate for 4-6 hours or until set.
Title: Low-fat Tiramisu
Ingredients:
- 3 eggs
- 1/2 caster sugar
- 1/4 self-rising flour
- 1/4 cornflour
- 1/4 gelatin
- 1 cold water
- 1 low-fat ricotta cheese
- 1 1/2 nonfat milk
- 1/4 caster sugar
- 1/4 instant coffee powder
- 2 boiling water
- 2 nonfat milk
- 1/3 dark chocolate
- 1/2
- 10
Instructions:
1. Preheat the oven to moderate.
2. Grease and line the base of a 22cm springform tin.
3. Using an electric mixer, beat eggs in a small bowl until thick and creamy.
4. Gradually add sugar, beating until the sugar dissolves.
5. Fold triple-sifted flours into the egg mixture until just combined, and ppread into prepared tin.
6. Bake, uncovered, in a moderate oven for about 25 minutes.
7. Turn onto wire rack to cool.
8. Meanwhile, sprinkle gelatine over the cold water in small heatproof jug; place jug in small pan of simmering water, and stir until the gelatine dissolves. Then cool for 5 minutes.
9. Blend or process the ricotta, milk and extra sugar until smooth. With the motor operating, add the gelatine mixture and process until combined.
10. Dissolve the coffee in the boiling water in a small bowl.
11. Add extra milk and liqueur.
12. Cut the cake in half horizontally, and return one cake half to the same springform tin.
13. Brush half of the coffee mixture over the cake and top with half of the ricotta mixture.
14. Repeat with the remaining cake half, coffee mixture and ricotta mixture.
15. Refrigerate tiramisu, covered, for at least 3 hours.
16. Sprinkle top with grated chocolate just before serving.
17. Note: 'Cooking' time includes the 3 hours refrigeration time.