lumicero/recipes-ing2inst huggingface dataset:
Title: Microwave Rice Pudding
Ingredients:
- 1 quick-cooking rice
- 1 vanilla instant pudding mix
- 1/2 cinnamon
- 1/4 salt
- 3
Instructions:
1. Combine all ingredients, except milk, in a microwave safe casserole. Mix well.
2. Add milk. Stir until smooth.
3. Microwave on high for 10-12 minutes or until boiling.
4. Stir halfway through cooking.
Title: Caramel Chip Mini Bundt Cakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1/2 light brown sugar
- 1/4 granulated sugar
- 2 eggs
- 1/3 sour cream
- 3 unsalted butter
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease mini bundt cake pan with nonstick cooking spray (my pan makes 12 muffin sized mini bundts).
3. In a medium bowl combine flour, baking powder, soda, and salt.
4. In a large bowl beat softened butter with an electric mixer until smooth and creamy.
5. Add sugars and beat until fluffy.
6. Beat in eggs, one at a time.
7. Add vanilla and beat to combine.
8. Add 1/3 flour mixture and ½ of sour cream. Beat on low to blend. Add another 1/3 flour mixture and remaining sour cream. Beat until moistened.
9. Add remaining flour mixture and milk. Beat on low until all flour is mixed inches Do not over mix.
10. Fold in caramel chips.
11. Spoon batter into prepared bundt pan. Do not overfill.
12. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
13. Remove from oven and cool on a wire cooling rack for 5 minutes. Remove from pans to cool completely.
14. In a small microwave safe bowl melt butter. Whisk in chocolate chips and 1 tablespoon caramel chips until smooth. Drizzle over cooled cakes, or gently dip tops of cakes into glaze.
Title: Cappuccino Mousse
Ingredients:
- 2 instant coffee powder
- 1/4 instant coffee
- 1 water
- 6 unflavored gelatin
- 1/2 sugar
- 2 heavy cream
- bittersweet chocolate
Instructions:
1. Put a mixing bowl in the freezer to chill while gathering ingred.
2. In a small bowl, dissolve coffee powder in water. Sprinkle gelatin over coffee; let stand for 10 Minutes.
3. In a loarge metal bowl or the top of a double boiler, beat egg yolks and sugar with a wire whisk until combined. Place over gently boiling water (metal bowl or upper pan should not touch water.) Cook, stirring rapidly with a whisk, about 10 minutes, or until egg mixture begins to thicken and coats a metal spoon (160 deg). Remove from heat.
4. Add coffee-gelatin mixture to warm egg mixture; whisk until combined. Beat egg-gelatin mixture with an electric mixer on medium speed about 5 minutes, or until mixture is cool; set aside.
5. Thoroughly was beaters. In a chilled mixing bowl, beat cream with an electric mexer on medium speed until stiff peaks form. Gently fold whipped cream, one-third at a time, into egg-gelatin mixture.
6. Divide mixture evenly among 8 chilled wine or parfait glasses (or place in a large glass bowl). Cover and chill at least 4 hours. To serve, garnish with chocolate shavings or curls. (use a veggie peeler on a choco bar for nice curls).
Title: Bobby Flay-German Chocolate Cake
Ingredients:
- 2 1/4 all-purpose flour
- 3 baking powder
- 3/4 baking soda
- 3/4 fine salt
- 12 unsalted butter
- 1 light brown sugar
- 2 granulated sugar
- 1 1/2 black coffee
- 1 1/2 buttermilk
- 1 1/2 eggs
- 1 1/2 pure vanilla extract
- 3
- 2
Instructions:
1. Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
3. Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.
4. Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting.
Title: Holiday Snickerdoodles
Ingredients:
- 2 ground cinnamon
- 2 sugar
- 1 shortening
- 1 1/2 butter
- 1/2 eggs
- 1/2 flour
- 2 cream of tartar
- 2 3/4 baking soda
- 2 salt
- 1 maraschino cherry
- 1/4
Instructions:
1. Mix 1/2 of cinnamon with each red and green sugar crystals in small dishes. Set aside.
2. Beat in large bowl the sugar, shortening, butter and 2 eggs on medium speed until well mixed.
3. sift together, flour, cream of tarter, baking soda and salt. Add to wet mixture. Mix well.
4. Roll dough into little balls approx 1 inch in diameter, and roll into sugars, one color on each side. Place onto cookie sheet.
5. Drained cherries can be placed on top of the balls. (Cherries may need to be patted dry before placing on the dough).
6. Bake on cookie sheet in preheated 400 degree F oven for 8- 10 minutes. Cool on racks.
Title: Flan
Ingredients:
- 5 eggs
- 2 milk
- 1 lemon peel
- 3 1/2 sugar
- 7 sugar
Instructions:
1. Preheat the oven to 180ºC / (350ºF). Pour 200 grams / (7 ounces) sugar in a pudding mold (24 x 6 centimeters / (9 1/2 x 2 1/3 inches)). Place the pudding mold on the stove over low heat until caramelize the sugar (go turning the pudding mold until stays completely caramelized).
2. In an electric mixer, beat on medium speed the eggs and sugar until a homogeneous mixture. Pour the milk and mix about 2 to 3 minutes until incorporate. Finally, add the lemon peel.
3. Pour the mixture into the pudding mold and bake about 25 to 30 minutes until golden (the time depends on the oven).
4. Remove the flan from oven and let cool completely. Unmold onto a plate and serve.
Title: Milk Chocolate Pots De Creme
Ingredients:
- 2 butter
- 3/4
- 1/4
Instructions:
1. Place chips in blender. Heat milk and butter in a small saucepan over low heat while stirring, just until mixture begins to boil.
2. Immediately pour hot liquid into blender container. Cover and blend at high speed until smooth - approx 1 minute.
3. Pour into dessert dishes and chill at least 3 hours, until set.
4. This makes 4 half cup servings.
Title: Homecoming Creamy Butter Frosting
Ingredients:
- 1/3 butter
- 1/4 salt
- 1 vanilla extract
- 1 confectioners' sugar
- 3 -4 milk
Instructions:
1. Cream butter, salt, and vanilla, beating until light and fluffy.
2. Add sugar gradually, beating after each addition.
3. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.
4. Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake, or about 1 dozen cupcakes.
Title: Blueberry Biscotti
Ingredients:
- 3 unsalted butter
- 10 sugar
- 1 1/2 flour
- 2 flour
- 1 baking powder
- 1 salt
- 1 lemon, zest of
- 2 eggs
- 2/3 blueberries
- 1/3 anise seed
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Line baking sheet with parchment or wax paper.
3. In the bowl of your Mixer, beat the butter and sugar on medium speed until combined, about 1 minute.
4. Add flour, baking powder, salt and lemon zest and beat just until combined.
5. Add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.
6. Add the nuts blueberries and anise seeds and mix until combined.
7. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log.
8. Transfer log to the prepared baking sheet with a spatula.
9. Bake for 30 minutes, or until the top is firm to the touch.
10. Allow log to cool on baking sheet for 10 minutes.
11. Leave oven on.
12. Using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices.
13. Place the biscotti cut side up on the lined baking sheet and bake an additional 12 to 14 minutes, or until golden brown and crisp.
14. Cool completely on wire rack.
15. Store in a airtight container in a cool dry place up to 2 weeks.
Title: Dot's Madeira Cake
Ingredients:
- 6 butter
- 6 sugar
- 3 eggs
- 6 cornflour
- 2 baking powder
Instructions:
1. Cream together the butter & sugar until light and fluffy with an electric mixer.
2. Add eggs and cornflour and beat for 6 minutes on medium speed.
3. Fold in the baking powder.
4. Pour into a greased & lined reasonably deep 8" tin.
5. Bake for 50-60 minutes at 350'F.
6. Remove from oven when a cake tester comes out clean.
7. Stand for 10 minutes before removing from tin.
8. Enjoy with a nice cup of tea or coffee.
9. OPTIONAL: A larger cake can be made by increasing butter, sugar and cornflour to 9oz each and bake in a 10" tin.
Title: Mars Bar Cups With Toasted Marshmallows
Ingredients:
- 284 cognac
- 200 butter
- 2 1/2 marshmallows
- 1 -2
- 142
- 6
Instructions:
1. Heat the double cream to simmering pot; Turn heat to low and add the Mars bars, stirring until smooth.
2. Remove from heat and add Cognac and butter.
3. Pour the mix into a bowl, allowing it to cool and chill until thick and gooey- about 1 hour.
4. Skewer each marshmallow on a cocktail stick and toast over a gas flame.
5. Whip the whipping cream.
6. Pour a little of the chocolate mix into 6 espresso cups, cover with a layer of cream and fill the cup with more Mars mix.
7. Serve topped with a toasted marshmallow.
Title: Creamy Pumpkin Rice Pudding
Ingredients:
- 1 white rice
- 2 water
- 2 1/2 milk
- 1 pumpkin puree
- 1 unsweetened applesauce
- 3/4 sugar
- 1 pumpkin pie spice
Instructions:
1. Rinse the rice, and cook it according to instructions (but don't add oil/butter, greasy rice will mess up this recipe) or just add the 2 cups water to a saucepan with the rice and simmer it for 15-20 minutes until fluffy. I think microwaving the rice (please check your brand of rice's instructions) will also work if you're in a hurry but I've only done it the stovetop way so far.
2. Don't rinse or drain the fluffy rice! It kills the nutrients and will also be hard to stir after this.
3. Add the milk, or milk variant, and stir it in well. Then add the applesauce and meld it perfectly.
4. Let the mixture simmer over medium heat until it thickens.
5. Add the pumpkin, mix thoroughly. Then add the sugar and spice.
6. Stir and let it cook until the rice is soft.
7. Pour into a large heatproof bowl/container, or individual serving ramekins/bowls, and let it chill for at least 2-3 hours before serving.
8. For presentation, garnish with cinnamon sticks or fresh mint leaves.
Title: Easy Sugar-Dusted Amaretti Biscuits
Ingredients:
- 1 icing sugar
- 1 all-purpose flour
- 1 granulated sugar
- 2
- 1/3
- 1
Instructions:
1. In food processor, blend almonds and 1/4 cup of the icing sugar until finely ground.
2. Blend in remaining icing sugar and flour.
3. In bowl, beat egg whites until soft peaks form.
4. Gradually beat in granulated sugar until stiff glossy peaks form.
5. Fold in the nut mixture and the almond extract.
6. Grease baking sheet and preheat oven to 300°F.
7. Using a pastry bag, pipe biscuit mixture into 1 1/2 inch wide mounds about 1 1/2 inches apart.
8. Bake in 300F oven for 40 to 45 minutes until golden brown.
9. Turn off the oven and allow the biscuits to dry inside the oven for 20 minutes.
10. Remove from oven and cool on racks.
11. Dust with icing sugar.
Title: Pineapple & Orange Cake
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1 baking soda
- 1/4 salt
- 1 egg
- 1 vanilla extract
- 1 mandarin orange
- 1 pineapple tidbits
- 3/4 brown sugar
- 1/2 pecans
Instructions:
1. Combine flour, sugar, baking soda and salt.
2. Add egg, vanilla, oranges, pineapple and syrup.
3. Beat well.
4. Put in a greased 9x13 inch pan and sprinkle the brown sugar and pecans on top of the batter.
5. Bake 1 hour at 350°F (325°F in a glass pan).
6. Top with ice cream or whipped cream if desired.
Title: Apple Crisp With Toffee Sauce
Ingredients:
- 1/2 sugar
- 1/4 flour
- 1 cinnamon
- 1/2 salt
- 1 lemon juice
- 1 apples
- 8 flour
- 1 1/2 brown sugar
- 1 cinnamon
- 2 salt
- 1/4 butter
- 3/4 brown sugar
- 1 butter
- 1/2
Instructions:
1. Preheat oven to 350 F (180 C). Butter a 9x13 in (23x33cm) baking dish.
2. Prepare the filling: In a large bowl mix together the 1/2 Cup sugar, 1/4 Cup flour, tablespoon of cinnamon, and half teaspoon of salt. Gradually add the 1 Cup light cream and the lemon juice, stirring until combined. Toss the apples with this mixture, and then spoon into the prepared pan.
3. Prepare the topping: Mix together the 1 1/2 Cup flour, 1 Cup brown sugar, 2 teaspoons cinnamon, and 1/4 tsp salt. Cut in the butter with a pastry cutter until the mixture is crumbly. Sprinkle over the apples and pat down lightly.
4. Bake 45 minutes.
5. Prepare the toffee sauce: Combine the remaining 1 Cup brown sugar, 1/2 Cup butter and 1/2 Cup light cream in a sauce pan. Stir over low heat until the sugar is completely dissolved. Simmer until the sauce thickens.
6. Serve the crisp warm with sauce poured over all.
Title: Skinnybaker's Healthy Chocolate Cupcakes
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 1 salt
- 1 applesauce
- 3/4 margarine
- 1/4 Splenda granular
- 1 sugar
- 1/4 brown sugar
- 1/4 skim milk
- 3 vanilla extract
- 3/4
- 1
Instructions:
1. Preheat oven 350°F; place cupcake lining in pans.
2. Sift flour, baking soda, and salt. Set aside.
3. Melt semisweet chocolate chips in double boiler. Let cool slightly.
4. Cream butter, applesauce, Splenda, sugar, brown sugar, and egg whites. Add melted chocolate chips. Mix well.
5. Add flour mixture, vanilla ext., and milk.
6. Pour in cupcake cases and bake for 25-35 minutes or do toothpick test to see if done.
7. You can frost these cupcakes with whatever frosting you prefer. I suggest leaving the frosting out and serving it with some fat free cool whip -- Yumm!
Title: Cranberry Squares
Ingredients:
- 1 whole berry cranberry sauce
- 1 oats
- 1/2 flour
- 1/2 butter
- 1 brown sugar
- 3/4 walnuts
Instructions:
1. Preheat oven to 350'.
2. Combine oats, flour, brown sugar, & walnuts.
3. Cut butter into small pieces & combine with dry ingredients.
4. Pour half of the mixture into a buttered 8" by 8" baking pan, then spread cranberry sauce over it.
5. Top cranberry sauce with the rest of the flour mixture.
6. Bake 45 minutes & serve warm with whipped cream or vanilla ice cream.
Title: Three-Pepper Spice Cookies.
Ingredients:
- 1/2 butter
- 1 sugar
- 1 1/2 baking powder
- 1/2 red chili powder
- 1/2 black pepper
- 1/2 ground ginger
- 1/2 ground cloves
- 1/2 ground cinnamon
- 1/4 cayenne
- 1 egg
- 1 milk
- 2 all-purpose flour
- 10 black pepper
- 1 bittersweet chocolate
- shortening
Instructions:
1. With an electric mixer on medium beat butter.
2. Add sugar, baking powder, ground chili, the 1/2 tsp finely ground pepper, ginger, clove, cinnamon, and cayenne.
3. Beat until combined.
4. Add egg and milk. Mix well.
5. Beat in as much flour as possible, stir in remaining flour. If necessary knead dough to blend.
6. Shape dough into a ball and divide in half. Shape each into a 6 1/2-inch long roll. Wrap in plastic and chill 4 to 24 hours.
7. Preheat oven to 375°F.
8. Cut rolls into 1/4-inch slices.
9. Place 1-inch apart on an ungreased cookie sheet.
10. Sprinkle with medium ground pepper.
11. Bake 8 to 10 minutes until edges are golden.
12. Melt chocolate and shortening in a small sauce pan on low. Dip slightly cooled cookies half way into chocolate, let set on waxed paper.
Title: Cinnamon Stars
Ingredients:
- 3 sugar
- 250 cinnamon
- 9 icing sugar
- 4 -8
- 350
Instructions:
1. Preheat oven to 300°F.
2. Grease a cookie sheet.
3. Beat egg whites until they form soft peaks.
4. Gradually add the sugar and vanilla sugar, beating until they form stiff peaks.
5. Set aside 50 ml (1/4 cup) of the egg white mixture.
6. Fold cinnamon and almonds into remaining mixture.
7. Work all ingredients together quickly to make a smooth dough.
8. Roll out the dough on a surface that has been dusted with icing sugar to a thickness of 6 mm (1/4 inch).
9. Cut out stars with a cookie cutter, rinsing it frequently with hot water.
10. Brush the reserved egg white mixture on the stars.
11. Place stars on the prepared cookie sheet.
12. Bake on the middle rack for 20 minutes.
13. Store in an airtight container.
Title: Mini Blueberry Pear Crisps
Ingredients:
- 3 pears
- 1 blueberries
- 1/3 sugar
- 1 cinnamon
- 1 salt
- 1/2 whole wheat flour
- 1/3 rolled oats
- 1/2 brown sugar
- 2 butter
- 15 cinnamon
- 1/2
Instructions:
1. Wash, cut, peel (if desired, I don't use pesticides on my pear tree so I don't) your pears.
2. Toss pears and blueberries with sugar, flour, cinnamon, and salt. If you are using individual ramekins or jars, let them sit for 15 minutes or so to allow the flour and sugar to extract some of the juices, tossing again every 5 minutes.
3. Spoon fruit mixture into individual jars.
4. Using a food processor or chopper (I use the slap chopper), chop the almonds and the butter (works great in the slap chopper).
5. Add butter and almonds to the brown sugar and oats and mix making sure the butter is evenly mixed.
6. Sprinkle the topping on the individual crisps.
7. If baking individual crisps, bake at 375 for 25-30 minutes.
8. If baking one large crisp, bake at 375 for 40 minutes.
Title: Cherry Salad
Ingredients:
- 1 Cool Whip
- 1 sweetened condensed milk
- 1 cherry pie filling
Instructions:
1. Mix whipped topping, sweetened condensed milk and cherries in a large mixing bowl and chill.
2. You can add mini-marshmallows if you would like.
Title: Apple Baskets
Ingredients:
- 1 raisins
- 1/3 pecans
- 3 sugar
- 2 ground cinnamon
- 1/2 butter
- 5
- 2
Instructions:
1. Preheat oven to 400 degrees.
2. Coat baking sheet with no stick cooking spray.
3. In a bowl combine pie filling, raisins and peans.
4. In seperate bowl, combine sugar and cinnamon.
5. Warm 1 tortilla in microwave, just warm. Brush both sides with butter.
6. Place 1/2 cup filling mixture in center of tortilla. Bring edges of tortilla together over over filling and gather to form a pouch. Tie top together with heavy cotton string .
7. Sprinkle 1 teaspoon cinnamon/sugar on outside of tortila. Repeat with remaining tortillas. Place on baking sheet. Bake 15 minutes to 18 minutes or until golden brown and crispy. Place on wire rack to cool.
8. Filling will be very hot, cool 15 to 20 minutes before serving.
Title: Easy Strawberry Shortcake
Ingredients:
- 2 1/3 Bisquick baking mix
- 1/2 milk
- 3 sugar
- 3 butter
- margarine
- strawberry
Instructions:
1. Heat oven to 425°F.
2. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.).
Title: Chocolate Yogurt Pops
Ingredients:
- 8 plain nonfat yogurt
- 1/4 Splenda sugar substitute
- 1/4
Instructions:
1. You will need 4 popsicle sticks.
2. Mix all ingredients in a small mixing bowl.
3. Spoon mixture in four, 3 oz. paper cups. Set cups in a muffin tin or on a flat plate. Place popsicle sticks in the center.
4. Freeze about 3 hours or until solid. Peel paper cups away from popsicle and enjoy!
Title: Caramelized-Pineapple Baked Alaskas
Ingredients:
- 1 coconut ice cream
- 1 vanilla ice cream
- 2 unsalted butter
- 3 fresh pineapple chunks
- 1 boiling water
- 1 salt
- 1/4
Instructions:
1. Preheat the broiler and position the rack nearest the heat. Peel the cardboard carton off the ice cream and cut the ice cream into 4 round slices. Pack the slices into four 6-ounce ramekins, transfer to a baking sheet and place in the freezer.
2. In a large nonstick skillet, melt the butter. Add the diced pineapple and cook over high heat, stirring occasionally, until lightly browned, about 2 minutes. Add 2 tablespoons of the dulce de leche and cook, stirring, until the pineapple is lightly caramelized, about 3 minutes. Add the remaining 1 tablespoon of dulce de leche and transfer the pineapple to a plate. Place the plate in the freezer to cool the pineapple.
3. Put the egg white in a clean mixing bowl set over a saucepan of boiling water and, using an electric mixer with clean beaters, beat the egg white and salt at high speed until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, and beat until the meringue is stiff and glossy.
4. Spoon the cooled pineapple over the ice cream along with any juices. Dollop the meringue over the pineapple and broil just until lightly toasted, about 45 seconds. Serve right away.
Title: Chocolate Chip Bran Muffins (Oma's Muffins)
Ingredients:
- 3 1/2 all-purpose flour
- 10 baking powder
- 1 1/2 salt
- 2 white sugar
- 2/3 chocolate chips
- 2 1/2 eggs
- 4 milk
- 2 vanilla
- 2
- 1
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, sift together first 4 ingredients.
3. Stir in chips and bran.
4. In a medium bowl, mix together last 4 ingredients.
5. Add egg mixture to flour mixture. Stir until all dry ingredients are mixed-in.
6. Fill muffin cups and bake for 20 - 25 minute.
Title: Cranberry Bundt Cake
Ingredients:
- 1 sugar
- 3/4 butter
- 2 eggs
- 2 all-purpose flour
- 1/4 salt
- 1 baking powder
- 1 baking soda
- 1 buttermilk
- 1 fresh cranberries
- 1 dates
- 1
Instructions:
1. Preheat oven to 350°F
2. Coat a 10 cup bundt pan with non-stick cooking spray.
3. Cream sugar and butter until smooth and fluffy. Beat in eggs.
4. Sift dry ingredients together into a bowl.
5. Add dry ingredients, alternately with buttermilk, to egg mixture. Beat until smooth.
6. Stir in remaining ingredients.
7. Spoon batter into bundt pan. Bake for 1 hour, or until wooden pick inserted in center comes out clean.
8. Let stand in pan 15 minutes and then turn cake out onto plate.
9. Glaze if desired.
Title: Banana Blueberry Pudding
Ingredients:
- 4 milk
- 4 granulated sugar
- 1 1/2 all-purpose flour
- 1/3 butter
- 2 vanilla extract
- 1 bananas
- 1 frozen blueberries
- 4 powdered sugar
- 2
- 1 1/2
- 3
Instructions:
1. Whisk together first 4 ingredients in a large saucepan over medium-low heat.
2. Cook, whisking constantly, 20 minutes or until thickened.
3. Remove from heat; stir in butter and vanilla until butter melts.
4. Let stand 10 minutes.
5. Arrange half of vanilla wafers evenly in a 13- x 9-inch baking dish; top with half of banana slices and half of blueberries.
6. Spoon half of pudding mixture evenly over fruit.
7. Repeat layers.
8. Cover and chill 4 hours.
9. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
10. Spread evenly over chilled pudding.
11. Serve immediately.
12. Note: preparation does not include 4 hour chill time.
Title: Poppy-Seed-Currant-Kisses
Ingredients:
- 150 marzipan
- 200 flour
- 75 sugar
- 1 egg
- 1/4 salt
- 100 butter
- 50 poppy seeds
- 40 red currant jam
Instructions:
1. Cut the marzipane into small pieces. Preheat the oven to 180°C.
2. Combine flour, butter, sugar, salt, egg and poppy seeds and knead into a dough. Knead in the marzipane.
3. Form dough into coils of 3 cm in diamter.Cut into slices about 2 cm thick and put onto a paper-lined baking sheet.
4. Using your fingers, make a little hollow into each cookie and add in the jam.
5. Bake for about 12 minutes or until lightly browned.