lumicero/recipes-ing2inst huggingface dataset:
Title: Pomegranate Blueberry Granita
Ingredients:
- 4 fresh blueberries
- 2 honey
- 2 lemon juice
- 2
Instructions:
1. Place the V8, blueberries, honey and lemon juice into a blender container. Cover and blend until smooth. Pour the V8 mixture into an 11x7-inch baking pan. Cover the pan tightly with plastic wrap.
2. Freeze for 45 minutes or until the edges of the V8 mixture become icy. Stir the V8 mixture with a whisk. Cover and freeze for 45 minutes more. Stir the V8 mixture again with the whisk.
3. Cover the pan and freeze for 3 hours or until the V8 mixture is frozen solid.
4. Scrape the frozen V8 mixture with a fork to form icy flakes. Cover and freeze for 1 hour.
5. Spoon the granita into goblets or parfait glasses. Garnish with mint leaves and serve with additional fresh fruit.
Title: Reese's Puffs Sticky Balls
Ingredients:
- 1/4 butter
- 1 margarine
- 1 marshmallows
- 1/4 shortening
- 1
Instructions:
1. Cut 18x12-inch sheet of waxed paper; place on work surface. In 4-quart Dutch oven, melt butter and marshmallows over low heat, stirring frequently, until smooth. Stir in cereal, Spread cereal mixture on waxed paper; cool 5 minutes.
2. Cut 34x12-inch sheet of waxed paper; place on work surface. Lightly spray hands with cooking spray. With hands, shape cereal mixture into 2 1/2-inch balls.
3. In small microwavable dish, microwave chocolate chips and shortening on High 1 to 1 1/2 minutes, stirring until smooth. Drizzle chocolate over cereal balls.
4. Let stand at least 30 minutes until chocolate is set before serving.
Title: Swiss Carrot Cake With Mascarpone Icing
Ingredients:
- 1 2/3 carrot
- 2/3 ginger
- 3/4 cinnamon
- 1 1/4 mace
- 1 baking powder
- 1 eggs
- 1 sugar
- 6 lemon rind
- 1 1/4 lemon juice
- 2 butter
- 3 mascarpone cheese
- 60 icing sugar
- 60
- 125
Instructions:
1. Combine carrots, almonds, breadcrumbs, spices & baking powder in a bowl.
2. Beat egg yolks until thick, gradually adding sugar, lemon rind and juice, Beat until thick.
3. Stir egg yolk mixture into carrot mixture.
4. Beat egg whites until stiff, then fold gently into carrot mixture.(do not over mix).
5. Grease 20cm (8") cake tin.
6. Pour batter into cake tin, and bake in a moderate oven (180 C)for about an hour, cake tester should come out clean.
7. cool in tin for 10min then turn out on a wire rack to cool completely.
8. To make icing place butter, cheese and icing sugar in a food processor and beat until smooth. Spread over cooled cake.
Title: V's Strawberry Pizza (Thick Crust)
Ingredients:
- 17 1/2 graham cracker crumbs
- 1 1/4 butter
- 1 cream cheese
- 8 powdered sugar
- 3/4 vanilla
- 1 fresh strawberries
- 2
- 14
Instructions:
1. Preheat oven 325'.
2. In a bowl, combine sugar cookie mix and graham cracker crumbs.
3. Add 1 cup melted butter, and fold until completely combined.
4. Press evenly into 9 x13 glass baking dish.
5. bake at 325' for 20 minutes. (Crust will be soft, no worries - it's suppose to be like this ;) cool completely.
6. Meanwhile, clean strawberries and slice. Mix in 1/2 container of strawberry glaze and refrigerate until you are ready to assemble.
7. Mix Cream cheese, powdered sugar and vanilla until creamy.
8. Spread cream mixture on top of cool crust. (I spread just up to the edge, leaving the crust visible.
9. top with layer of glazed strawberries.
10. Carefully add remaining glaze.
11. Cover with plastic wrap and refrigerate for at least 4 hours.
12. Enjoy with those you love!
13. refrigerate any leftovers -- if you have any!
Title: Rum Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 rum
- 2/3 pecans
- 1/2 cold water
- 1/2 butter
- 1/2 margarine
- 1/2 sugar
- 1
Instructions:
1. Combine cake mix, pudding mix, eggs, oil, water and 1/3 cup of the rum (save the other third cup of rum for icing).
2. Beat for 10 minutes.
3. Sprinkle 1/2 cup pecans on bottom of greased Bundt pan.
4. Bake 325 degrees for one hour.
5. Remove from pan.
6. While the cake is hot pour glaze over it.
7. To make glaze heat 1 stick butter, 1/4 cup water, 1 cup sugar.
8. Boil for minute, remove from heat and then add rum.
Title: Gertie's Chocolate Sour Cream Cake
Ingredients:
- 2 sugar
- 5 butter
- 1/4 boiling water
- 1 flour
- 2 baking soda
- 1 1/2 salt
- 1/4 eggs
- 2 sour cream
- 1/2 vanilla
- 1
Instructions:
1. Combine sugar and cocoa.
2. Combine butter and boiling water. When butter has melted, add the cocoa/sugar mixture.
3. Sift and add flour, baking soda, salt.
4. Add the eggs, sour cream and vanilla.
5. Bake at 325º 30 minutes or so.
Title: Spicy Yule Log
Ingredients:
- 1/2 butter
- 1 carob chips
- 1/2 walnuts
- 1 miniature marshmallows
- 1 sweetened flaked coconut
- 1
Instructions:
1. Melt butter, carob chips and toffee bits together in the top part of a double boiler over low heat, stirring until smooth and melted.
2. Place marshmallows and walnuts in a large bowl, stir in carob mixture while warm.
3. Cut sheets of foil into rectangles, 5" wide. Lay coconut along the surface, covering 2/3 of the foil.
4. Create a "roulade"-type effect by spreading a mixture on top of coconut and roll up. Divide mixture into four. Place 1/4 of mixture on the edge of foil and begin to roll. You will be covering the log with coconut.
5. Refrigerate overnight.
6. Before serving, unwrap foil and cut 1/2" slices while cold.
7. Allow slices to warm to room temperature before serving.
8. Variation: After you pour carob mixture over marshmallows, put entire mixture back in top pan of double boiler and allow it to melt together. Spray a pan with nonstick spray, then spoon out in mounds on cookie tin and let cool and refrigerate.
9. Variation: Substitute 12-ounce bag of chocolate-and-peanut butter chips for the carob chips and toffee bits.
Title: Fudge Brownies
Ingredients:
- 1 sugar
- 1/3 butter
- 1/3 eggs
- 2 salt
- 1/4 flour
- 3/4 baking powder
- 1/2 vanilla
- 1
Instructions:
1. Combine sugar & cocoa in bowl.
2. Mix in melted butter.
3. Stir in eggs.
4. Add flour, salt and baking powder, then vanilla.
5. Beat until smooth and fold in nuts.
6. Spread in greased 9x9-inch pan.
7. Bake at 350°F for 25 minutes.
Title: Maple Tofu Pudding
Ingredients:
- 12 -14 soft tofu
- 1/4 maple syrup
- 1/3 salt
- 1 vanilla extract
- 1/4 walnuts
- 1/4 black walnut
Instructions:
1. Drain the tofu and cut it into small pieces.
2. Place the pieces in a blender.
3. Add the oil, maple syrup, salt and vanilla. Put the lid on the blender.
4. Process the mixture for a minute or two, or until the pudding is quite smooth.
5. If necessary, turn off the blender, and scrape down the sides of the blender jar.
6. Then put the lid back on and process some more.
7. When the mixture is smooth, turn it into 4 small, resealable, half-cup containers.
8. Chill until serving time, or serve right away if desired.
9. If you like, you can sprinkle a tablespoon of finely chopped walnuts on top of each serving of pudding.
10. I prefer black walnuts, but any type will do.
Title: Chocolate-Almond Biscotti
Ingredients:
- 1 1/2 butter
- 1 sugar
- 2 baking powder
- 2/3 baking soda
- 1 salt
- 1 eggs
- 1/2 all-purpose flour
- 3 white chocolate chips
- 1 shortening
- 3 1/2
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease a cookie sheet and set aside.
3. Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
4. Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
5. Beat in eggs and almond extract.
6. Beat in as much of the flour as you can with mixer.
7. By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
8. On pieces of wax paper, shape dough into two 14 inch long rolls.
9. Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
10. Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
11. Cool on cookie sheet for 1 hour.
12. Cut each roll diagonally into 1/2 inch thick slices.
13. Place slices, cut sides down, on ungreased cookie sheets.
14. Bake 8 minutes.
15. Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
16. Remove from cookie sheets to wire racks.
17. Cool completely.
18. If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
19. Add 1 teaspoon of shortening to each bowl.
20. Microwave on high for 1 minute, stirring once; stir.
21. If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
22. Dip biscotti into mixtures or drizzle over tops.
Title: Shirley Corriher's Chocolate Chip Cookies, Medium Version
Ingredients:
- 1 1/2 cake flour
- 3/4 salt
- 1 1/2 baking powder
- 5 butter
- 5 shortening
- 3/4 light brown sugar
- 2 corn syrup
- 1 egg
- 1 vanilla
- 6 chocolate chips
Instructions:
1. Preheat oven to 375°F.
2. Sift flour, salt and baking powder together. Set aside.
3. Beat butter, shortening and sugar until fluffy.
4. Add corn syrup.
5. Add egg and beat thoroughly.
6. Beat in vanilla.
7. Gradually add dry ingredients and beat on low speed until thoroughly combined.
8. Stir in chips.
9. Drop onto lightly greased cookie sheets and bake at for about 12 minutes, or until edges begin to brown.
Title: Rugalah
Ingredients:
- 8 butter
- 8 cream cheese
- 1 sour cream
- 4 flour
- 4 walnuts
- 1/2 raisins
- 1/4 sugar
- 1 cinnamon
- 2
Instructions:
1. Preheat oven to 350°. Spray cookie sheets with Pam.
2. Mix all dough ingredients until combined, using room temperature butter and cream cheese. Dough will be sticky.
3. Divide into 8 or 10 balls and wrap in plastic wrap, and chill until firm. You can do this step a day ahead of baking.
4. In the food processor, chop nuts and raisings with sugar and cinnamon until fine.
5. Melt jams in microwave for about 30 seconds and allow to cool.
6. Remove dough, one ball at a time, from refrigerator and roll into a 9 or 10 inch circle on a floured board. I move each circle to a piece of wax paper for the next steps, since the jam will make your board sticky.
7. Spread a tablespoon of jam on circle and sprinkle with nut mixture.
8. Cut each circle into 10 or 12 wedges, depending on the size of cookie you want and roll each wedge starting from the wide end and place on cookie sheet pointy side down.
9. You can sprinkle with coarse sugar, if desired.
10. Bake for about 20 or 25 minutes. Cookies will be white on top and brown on the bottom.
11. Remove cookies from cookie sheets to cooling racks immediately or they will be impossible to remove if you allow them to cool. If they cool too much, place tray back into oven for a couple of minutes to soften jam again.
12. Cool completely and store in airtight containers. When ready to serve, sprinkle with confectioners sugar if desired.
Title: Sherry Butter Nut Drops
Ingredients:
- 1 1/2 unsalted butter
- 1 3/4 confectioners' sugar
- 3 1/3 all-purpose flour
- 1/4 salt
- 1/4 dry sherry
- 1 ground pecans
- 2 pecan halves
Instructions:
1. Preheat oven to 350ºF.
2. Cream the butter and sugar together with an electric mixer until fluffy.
3. In a separate bowl, combine the flour and salt.
4. Mix the flour into the butter mixture, alternating with the sherry, making sure to finish with the flour.
5. Stir in the ground pecans.
6. Drop by the teaspoonful onto a cookie sheet, then roll each portion between your palms to make smooth, even balls.
7. Press each one onto the cookie sheet and brush with beaten egg white.
8. Using a fork, knife or another tool, press a design into the top of each cookie, or press a pecan half, right side up, into each ball or dough.
9. Bake in the preheated oven for 25 minutes.
10. Remove from the oven, let cool a few minutes.
11. Remove to wire rack to cool completely.
12. Cool and let cookies sit overnight to ripen.
13. Serve, or store in an airtight container for up to 1 week.
Title: Quick & Easy Tenntucky Blackberry Cobbler
Ingredients:
- 1 1/4 sugar
- 1 self-rising flour
- 1 milk
- 1/2 butter
- 2 frozen blackberries
Instructions:
1. Whisk together 1 cup sugar, flour, and milk until just blended.
2. Whisk in melted butter.
3. Pour batter into a generously greased 12 x 8 inch baking dish.
4. Sprinkle blackberries and remaining 1/4 Cup sugar evenly over batter.
5. Bake at 350 degrees for 1 hour or until golden brown and bubbly.
6. Serve with vanilla ice cream or cool whip.
Title: Date Pies
Ingredients:
- 1 butter
- 2 flour
- 4 icing sugar
- 2 dates
- 1 water
- 1 1/4 brown sugar
- 1 lemon juice
Instructions:
1. Crust: Blend crust ingredients together until dough is smooth in consistency.
2. Press into small muffin tins, ensuring that the dough goes up the sides so that the pies can be filled.
3. Bake at 350F until light brown.
4. Filling: Place filling ingredients in a saucepan- cook over medium heat until ingredients are well blended and have come to a boil.
5. Fill shells and ice with maple-flavoured icing (optional).
Title: Chocolate Amaretti Puddings
Ingredients:
- 7 1/8 butter
- 7 1/8 chocolate
- 4 eggs
- 7 1/8 dark muscovado sugar
- 4 7/8 plain flour
- 7/8 baking powder
- 1 amaretto liqueur
- 4 amaretti
- 10 golden syrup
- 5 chocolate
- 4 7/8 amaretto liqueur
- 3 1/2 chocolate curls
- 2
Instructions:
1. PUDDINGS:.
2. Heat oven to 180C/gas(356ºF)and put on a full kettle.
3. Have a large roasting tin ready.
4. Butter 10 squares of foil, each about 5 7/8 x 5 7/8". Butter 10 x 6 3/4 oz mini pudding pans, dust with flour, then tap out the excess.
5. Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
6. Melt the butter and chocolate together in a pan, heating gently and stirring every so often.
7. Set aside to cool.
8. Meanwhile, put the eggs and sugar into a large bowl and whisk with electric beaters for 10 mins, or until the mix is thick and foamy and holds a trail for a few seconds.
9. Mix the ground almonds, flour and baking powder together.
10. Splash 1 tbsp amaretto over the biscuits.
11. Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon.
12. Follow with the flour mix, then work in the amaretto.
13. Fill the pans one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 3/8" gap between the top of the mix and the edge of the pans.
14. Loosely scrunch a foil square over the top of each pan.
15. Put the pans in the roasting pan and pour hot water around - it should come about halfway up the sides of the puddings.
16. Bake for 30 mins, then insert a skewer into one; a few damp crumbs should stick to the skewer - you don't want the puds to be totally dry.
17. SAUCE:.
18. Meanwhile, make the fudgy sauce.
19. Melt all of the ingredients together in a heavy-based pan, stirring until the sugar dissolves.
20. Set aside.
21. Keep in the fridge for up to 2 days,then reheat on the hob or in the microwave on High for 1 minute
22. SERVE AND DECORATE:.
23. Turn onto plates and spoon over some of the sauce, allowing it to ooze over the edges.
24. Sprinkle with shards of salted almond brittle & chocolate curls.
25. Serve right away.
Title: Bourbon Maple Doughnut Glaze
Ingredients:
- 1500 confectioners' sugar
- 200 maple syrup
- 100 water
- 75 Bourbon
- 3 salt
- 1
Instructions:
1. In a heat-proof bowl, scale-out all of the liquids and heat up in a double boiler on the stove.
2. Meanwhile, scale-out the confectioner's sugar into a small mixer bowl.
3. Add the heated liquids to confectioner's sugar.
4. Mix on low until ingredients are incorporated.
5. Stop the mixer and scrape the bowl with a rubber spatula.
6. Mix on high until smooth.
7. Place in a clean container. Use immediately or keep in an airtight container for up to 2 weeks.
Title: Really Red Red Velvet Cake
Ingredients:
- 1/4 shortening
- 1/4 canola oil
- 1 1/2 sweet unsalted butter
- 2 granulated sugar
- 1/4 eggs
- 3 all-purpose flour
- 2 1/4 baking soda
- 1 salt
- 1/2 buttermilk
- 1 vanilla extract
- 1 vinegar
- 1 all-purpose flour
- 1 sweet unsalted butter
- 5 shortening
- 3/4 sugar
- 4 vanilla extract
- 1 1/2
- 1/2
Instructions:
1. Cream shortening,butter, and sugar until light and fluffy.
2. Beat in eggs, one at a time.
3. Mix together food coloring and cocoa powder with a small whisk until blended; add to shortening mixture and mix well.
4. Combine flour, baking soda, and salt.
5. Add a little of the flour mixture to the butter mixture, then a little of the buttermilk, alternating back and forth until you have added all the flour mixture and all of the buttermilk.
6. Stir in vanilla and vinegar with a spoon until blended.
7. Pour into two 9" round cake tins lined with greased parchment paper.
8. Bake in a preheated 350 F oven about 35 minutes or until a toothpick tests clean.
9. Let cool on wire racks in pans.
10. Meanwhile, prepare frosting by whisking together the milk and the flour in a saucepan (no heat yet) until blended well.
11. Turn heat on (low to medium low) and while stirring, and cook until it forms a thick paste, about 10 minutes (yes, really this long, possibly longer depending on the day).
12. Remove from heat and let cool.
13. When cool, put mixture into a mixing bowl and add all of the remaining ingredients except the optional food coloring.
14. Beat until it is thick and peaks form like whipped cream, adding food coloring desired once it thickens (have patience, this will take several minutes even using an electric mixer).
15. Frost the top only of the first cake layer, then top with second layer and frost entire cake as desired.
16. I like to tint the frosting a bright red or pink to make this really, really red, but you may leave it white (more traditional) or tint it any other color you prefer (In the movie"Steel Magnolias," they tinted the frosting grey and made a groom's cake in the shape of an armadillo!).
17. Hint: A whole 2 ounce bottle of food coloring usually equals 1/4 cup.
Title: Persimmon Black Walnut Cake
Ingredients:
- 3/4 sugar
- 3 butter
- 1/2 milk
- 1/2 egg
- 1 flour
- 6 baking powder
- 2/3 baking soda
- 2/3 salt
- 1/2 cinnamon
- 1/2 ground cloves
- 1/4 black walnut
- 1/4
Instructions:
1. blend dry ingreduents together, add butter milk and persimmon pulp.
2. Mix well, add egg and walnuts.
3. Pour into greased 8x8 inch pan.
4. Bake at 350 for 35 min or until test done.
Title: Norwegian Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 2 walnuts
- 1/2
Instructions:
1. in a mixing bowl, cream butter and sugar.
2. add egg and extracts.
3. beat until light and fluffy.
4. add flour and nuts.
5. beat just until moistened.
6. cover and chill 1 hour or until firm enough to handle.
7. shape into 1 inch balls.
8. place 2 inches apart on greased baking sheets.
9. flatten to 1/4 inch thickness with a glass dipped in colored sugar.
10. sprinkle with additional sugar, if desired.
11. bake at 350 degrees, for 10-12 minutes or until cookies are set.
Title: Banana Cream Delight
Ingredients:
- 1 1/2 flour
- 3/4 butter
- 2/3 walnuts
- 1 pecans
- 1 cream cheese
- 1 confectioners' sugar
- 3 milk
- 2 instant banana pudding mix
- 2 bananas
Instructions:
1. Preheat oven to 350*. Combine flour and butter. Stir in chopped nuts. Press into an ungreased 13x9 inch pan. Bake 30 minutes. Cook completely.
2. Mix cream cheese and confectioners' sugar. blend in half the whipped topping. Spread over cooled crust.
3. Combine milk and pudding mix. Beat 2 minutes. Pour over cream cheese layer. Slice bananas and place on top. Spread rest of whipped topping over the top. Refrigerate 2 hours before serving.
Title: Filled Christmas Cookies
Ingredients:
- 3/4 shortening
- 1 white sugar
- 1/3 milk
- 2 eggs
- 3 1/2 flour
- 3 baking powder
- 1/2 salt
- 1/2 nutmeg
- 1 real vanilla
- vanilla
- lemon zest
Instructions:
1. Cream first two ingredients.
2. Add milk, eggs and mix.
3. Add to well mixed dry ingredients.
4. Add nutmeg and vanilla.
5. Refrigerate one hour or more.
6. Roll out 1/4 of the chilled dough.
7. Cut out half the rounds using a biscuit cutter.
8. Place whole rounds on a cookie sheet.
9. Add two teaspoons of filling.
10. Use a donut cutter to make rounds with a hole.
11. Top cookie with these so filling can peek through.
12. Crimp/seal edges with finger tips or fork.
13. Bake 400 F for 8-10 minutes.
14. Cookies shouuld be pale while bottoms are golden brown.
15. Fillings I prefer: Mincemeat, date filling, jellies, jams, cherry pie filling.
Title: White Cake
Ingredients:
- 2 sugar
- 2 all-purpose flour
- 1/2 Crisco shortening
- 3 eggs
- 1 pure vanilla extract
- 2 baking powder
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 13 x 9 -inch baking pan or two 8 or 9-in round baking pans.
3. Combine sugar, flour, shortening, eggs, club soda, vanilla and baking powder.
4. Beat with mixer on med speed for 2 minutes.
5. Pour into prepared pans.
6. Bake for 30-35 minutes (for a 13 x 9-inch).
7. Frost with desired frosting.
Title: Pumpkin Mousse Pie
Ingredients:
- 1 cold water
- 1 unflavored gelatin
- 3 sugar
- 1/2 canned pumpkin puree
- 1 ground cinnamon
- 1/2 ground ginger
- 1/2 ground cloves
- 1/8 pure vanilla extract
- 1/2 heavy cream
- 1
Instructions:
1. Add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve.
2. Put 2 inches of water in a medium saucepan; bring it to a bare simmer.
3. Whisk the egg yolks and sugar together in a medium stainless steel bowl; place the bowl on top of the simmering water, making sure the bottom of the bowl does not touch the water.
4. Heat, whisking constantly, until the egg mixture registers 160° on an instant-read thermometer.
5. Remove the bowl from the pan of water; whisk in the gelatin mixture.
6. Beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick.
7. Beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla.
8. In a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form.
9. Gently fold the whipped cream mixture into the pumpkin mixture.
10. Scrape filling into prepared pie crust.
11. Cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.
Title: Sour Cherry Spoon Sweet
Ingredients:
- 1/2 sugar
- 1 coarse salt
- 1 fresh lemon juice
- 2 pure vanilla extract
- 1/2
- 1
Instructions:
1. Place the cherries in a colander under cold running water to rinse well. Transfer to a small mixing bowl and add 2 cups cold water. (The water should cover the cherries by about 1 inch.)
2. Set aside to soak for 2 hours. Drain well, separately reserving the cherries and the soaking liquid.
3. Place the cherries in a small heavy saucepan.
4. Sprinkle the sugar over the top to cover the cherries.
5. Add a pinch of salt along with the reserved soaking liquid.
6. Place over high heat and bring to a boil.
7. Lower the heat and simmer, without stirring, for 20 minutes.
8. Brush the sides of the pan with a wet pastry brush from time to time to keep the sugars from crystallizing around the edges.
9. Remove from the heat and set aside for at least 2 hours.
10. Return the saucepan to high heat and bring to a boil, using a metal spoon to skim off any foam that rises to the top.
11. Insert a candy thermometer into the pot and boil for about 20 minutes, or until the mixture reaches 230°F to 240°F on the thermometer.
12. Stir in the lemon juice and boil for 1 minute.
13. Remove the saucepan from the heat.
14. Stir in the kirshwasser and vanilla and set aside to cool.
15. When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.