lumicero/recipes-ing2inst huggingface dataset:
Title: Black Sesame Cupcakes (Or Muffins)
Ingredients:
- 40 butter
- 40 margarine
- 20 sugar
- 15 honey
- 1 egg
- 3 milk
- 100 cake flour
- 1 baking powder
- black sesame seed
Instructions:
1. Preheat oven to 170°C.
2. Beat the margarine or butter until it is soft.
3. Add the sugar.
4. Add the black sesame powder and honey and mix well.
5. In a separate bowl, beat the egg just a little.
6. Add to the sugar,butter, and sesame mixture in 2 or 3 additions, or else it will curdle.
7. Add the milk.
8. Sift together the cake flour and baking powder.
9. Fold in the flour to the mixture with a rubber spatula.
10. Pour into the muffin liners.
11. Add black sesame seeds on top to garnish if desired.
12. Bake for 15 to 17 minutes.
Title: Best Moist Chocolate Cake
Ingredients:
- 2 butter
- 3/4 sugar
- 1 -2 egg
- 2 golden syrup
- 2 self-raising flour
- 1 1/2 salt
- 1 bicarbonate of soda
- 1/2 milk
- 1 boiling water
- 1/2
Instructions:
1. Cream butter and sugar in a bowl.
2. Add beaten eggs and golden syrup.
3. Add ifted cocoa, flour and salt.
4. Add milk.
5. Disolve carb soda in boiling water, add to mixture.
6. Mix it together.
7. Put in round cake tin.
8. Put in oven for 30-35 mins at 350 degrees
9. Take out of oven and cool.
10. Cut cake in half so you have 2 circles.
11. Ice both cakes and put one on top.
12. Serve and enjoy.
Title: Bourbon Bread Pudding
Ingredients:
- 1 milk
- 1 eggs
- 4 sugar
- 2 vanilla extract
- 2 butter
- 1 raisins
- 3 ground nutmeg
- 1/4 cinnamon
- 1/2 butter
- 1/2 egg
- 1/2 Bourbon
- 1 sugar
- 1/4
- 1
Instructions:
1. Preheat oven to 375°F Soak raisins in bourbon for 10 minutes. Drain well.
2. Combine milk with eggs, vanilla, sugar, almond extract, cinnamon and nutmeg.
3. Combine bread that has been torn into bite sized pieces with mixture. Saturate well.
4. Melt butter in heavy rectangular baking dish. Add raisins that have been drained to mixture and pour into baking dish.
5. After 45 minutes, check to see if center is firm. Cut into servings. Serve warm or hot with bourbon sauce.
6. To make bourbon sauce, heat butter and sugar in a double boiler until sugar is dissolved, and mixture is very hot Remove from heat.
7. Add egg and whisk very fast, so that egg does not scramble. Add bourbon. Let cook. Pour over servings of the bread pudding.
Title: Weight Watchers" Lemon Fluff Dessert"
Ingredients:
- 1 sugar-free lemon gelatin
- 1/2 boiling water
- 1/3 fat-free evaporated milk
- 1 strawberry
- 1/2
Instructions:
1. Mix Jello and water until Jello is dissolved, mix in lemonade and milk.
2. Refrigerate 1-1 1/2 hours stirring occasionally until mounds.
3. Then mix with hand mixer on high speed 5-6 minutes until smooth and fluffy.
4. In a spring form or baking dish spray with non stick cooking spray and break cake in to chunks and layer on bottom of pan.
5. Spread Jello mixture over top, cover and refrigerate about 4 hours or until firm. Top with strawberries or any fruit in eason.
Title: Sweet N Salty Popcorn Pretzel Sticks
Ingredients:
- 6 peanut butter
- 6 chocolate chips
- 3
- 3/4
Instructions:
1. Spread 1 tablespoon of peanut butter over pretzel, leaving a 2 inch ‘handle’ without the peanut butter.
2. Press and roll popcorn onto peanut butter to coat. Sprinkle with sugar sprinkles.
3. For optional chocolate drizzle:.
4. Place chocolate chips in a small sealable plastic bag and seal bag.
5. Microwave 30 seconds or until chocolate is melted.
6. Clip a small corner from the bag and squeeze bag to drizzle chocolate over popcorn.
7. Sprinkle with additional sugar sprinkles.
8. Allow chocolate to harden before serving. Enjoy!
Title: Black Bottom Cupcakes
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 sugar
- 1/4 water
- 1 vanilla
- 1 vinegar
- 1/2 cream cheese
- 1 egg
- 8 sugar
- 1 chocolate chips
- 1/2
- 1
Instructions:
1. Stir together dry ingredients.
2. In separate bowl, mix liquids together, then add to dry ingredient mixture; mix well.
3. Place in paper-lined muffin tins, filling cups half full.
4. Beat together cream cheese, sugar and egg.
5. Stir in chocolate chips.
6. Drop a spoonful into each muffin cup of batter.
7. Bake at 350 degrees for 20 minutes.
Title: Butter Crunch Pie Crust
Ingredients:
- 1 flour
- 1/4 brown sugar
- 1/2 pecans
- 1/2 walnuts
- butter
Instructions:
1. Mix flour, sugar and nuts.
2. Cut in the butter with a pastry blender until the texture of coarse crumbs.
3. Spread in a 9x13 pan.
4. bake at 400 degrees for 15 minutes.
5. Remove from oven and stir with a spoon.
6. Reserve 3/4 cup of mixture for topping if desired and immediately press the remaining into a 9 inch pie plate.
7. Cool.
Title: Cinnamon Vanilla Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 2 all-purpose flour
- 1 1/8 baking powder
- 1/4 salt
- 1 -2 ground cinnamon
- 1/2 milk
- 1 pure vanilla extract
- 1/2 butter
- 1 sugar
- 2 eggs
Instructions:
1. Preheat oven to 350 degrees. Prepare muffin pan with liners.
2. Sift together the flour, baking powder, salt and cinnamon.
3. Mix milk and vanilla in a separate cup.
4. Cream butter and then add sugar a little at a time. Mix until light and fluffy.
5. Beat in the eggs one at a time until light and fluffy.
6. Add flour mixture and milk mixture alternately, starting with flour mixture and ending with flour mixture until fully--but not overly--mixed.
7. Fill muffin papers 3/4 cup full. Bake for 18-20 minutes until top springs back lightly when touched.
Title: Mud Pies
Ingredients:
- 1/2 milk
- 1/2 margarine
- 1/2 butter
- 2 white sugar
- 1 vanilla
- 3 rolled oats
Instructions:
1. Boil together all ingredients for 3 minutes(omitting oats).
2. Pour mixture into rolled oats.
3. Mix until well blended.
4. Shape into 1 inch balls and place on wax paper.
5. Let set until firm and cool.
Title: Baked Gingerbread Dessert
Ingredients:
- 1/3 butter
- 1/3 light brown sugar
- 1/2 molasses
- 2 eggs
- 1 2/3 flour
- 1 baking soda
- 1/4 salt
- 1 ginger powder
- 1/2 sour cream
- granulated sugar
Instructions:
1. Set oven to 350 degrees.
2. Grease a 9x9-inch square baking pan.
3. Cream butter and brown sugar until light and fluffy; beat in molasses.
4. Beat in the eggs, one at a time.
5. Sift together the flour, baking soda, salt and ground ginger.
6. Add the sifted ingredients with sour cream alternately, to the creamed butter mixture, beating after each addition.
7. In the bottom of the greased baking dish, sprinkle with sugar.
8. Pour in the gingerbread batter; sprinkle top of batter with more sugar.
9. Bake for 25-35 minutes.
10. Serve the gingerbread warm or cold with whipping cream.
Title: Sam Champion's Coconut Cake
Ingredients:
- 3/4 unsalted butter
- 2 sugar
- 6 cake flour
- 2 1/4 baking powder
- 2 salt
- 1/2 unsweetened coconut milk
- 1 flaked coconut
- 1 butter
- 1 shortening
- 1 confectioners' sugar
- 1/2 unsweetened coconut milk
- 1 1/2 flaked coconut
- 1 flaked coconut
- 4 -5
- 1 1/2
- 2 1/2 - 3
Instructions:
1. Preheat oven to 350 degrees.
2. Butter liberally and flour two 9-inch cake pans.
3. In an electric mixer, beat the butter with the sugar for about 3 minutes until light and fluffy.
4. Slowly add the egg whites until incorporated.
5. In a large bowl, sift together the cake flour, the baking powder and the salt.
6. Add the flour mixture to the butter mixture until incorporated but don't over mix.
7. Add the coconut flavoring, and the coconut milk until combined .
8. Add 1 cup of flaked coconut.
9. Divide the batter equally between the two prepared cake pans.
10. Bake in preheated oven for 30 to 35 minutes, until lightly golden and firm to the touch.
11. Let cool in pan on wire racks until cakes are completely cool, then carefully unmold.
12. Using a serrated knife, cut each cake horizontally into 2 equal layers (creating a total of 4 layers).
13. To Make the Icing;.
14. Cream the butter, shortening, and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy.
15. Beat in the coconut flavoring and the coconut milk.
16. In a separate bowl, combine 2 cups of the whipped frosting and 1½ cups of flaked coconut.
17. Set aside.
18. Assembling the Cake:
19. When ready to ice the cake, place the first cake layer on serving dish.
20. Dollop 1/3 of the frosting with coconut flake added to it, and spread evenly with an offset metal spatula.
21. Continue this process with each layer, smoothing over the extra frosting that may ooze out between each layer.
22. With the remaining frosting (that does NOT contain flaked coconut), frost the top and sides of cake.
23. Finish by gently pressing the remaining 2 1/2 – 3 cups of flaked coconut on the frosted cake, covering the cake entirely with the coconut.
Title: Super-Easy Chocolate Chip Icing Cookie Sandwiches
Ingredients:
- 3/4 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 1/2 baking soda
- 1/2 salt
- 1 all-purpose flour
- 1 1/4 chocolate chips
Instructions:
1. Cream together brown sugar and butter.
2. Add white sugar, and continue to cream.
3. Add egg, vanilla and salt. Mix well.
4. Add baking soda and flour.
5. Add the chocolate chips. Mix altogether.
6. Separate the batter in half, put both halves in a small baking pan (make sure the entire bottom is covered).
7. Bake at 350°F for about 15 minutes, or until gold brown all over.
8. Cool.
9. Once cooled, spread icing on the top of ONE baked cookie.
10. Put the other baked cookie on top of the icing (creating the "sandwich").
11. Cut into squares.
Title: Chocolate Pound Cake
Ingredients:
- 1 unbleached all-purpose flour
- 1/2 sea salt
- 1 eggs
- 4 granulated sugar
- 1 vanilla extract
- 2 unsalted butter
- 14
Instructions:
1. Preheat the oven to 325 degrees F. Thoroughly butter and flour a 9 inch springform pan.
2. Cut a piece of parchment paper to fit into the pan, and butter and flour again.
3. Sift the flour cocoa and salt onto a piece of parchment paper.
4. If using an electric mixer, use the whisk attachment if you have one. In the bowl of the mixng bowl or in another large bowl, whisk the egg yolks and all but one tablespoon of the sugar. until they are foamy, pale yellow, and have at least doubled in size. Whisk in the vanilla extract.
5. Sprinkle the shifted ingredients into the yolk mixture and whisk it in quickly. Don't be concerned if the flour sticks to the sides of the bowl.
6. Add the butter in thirds, whisking continously, scraping all the flour down the sides of the bowl. Mix the batter once more forcefully, so everything is combined well.
7. In a medium sized bowl whisk the egg whites with a pinch of salt until they are white and foamy but still quite liquid. Add the 1 tablespoon of sugar into the egg whites and beat until whiter and firmer but still this side of forming soft peaks.
8. incorporate on fourth of the egg whites into the batter. Then add the remaining batter until they are completely incorporated.
9. Turn the batter into the pan and bake in the center of the oven until the batter springs back and cake tester comes out clean, about 25 minutes.
10. Let cool for 5 minutes, then loosen the edge of the mould. After 15 minutes cooling, remove the cake from the pan, and let it cool thoroughly on a wire rack.
Title: Vegan Fondant
Ingredients:
- 1 agar-agar flakes
- 2 agar-agar flakes
- 1/4 cold water
- 1/2 vegetable shortening
- 2 confectioners' sugar
- 1
- 8
Instructions:
1. Combine agar flakes and cold water; let stand until thick. Place mixture on stove and boil 5 minutes, or until dissolved. Remove from stove add glucose and shortening, and mix until shortening dissolves. Add glycerin, flavoring and color. Cool until lukewarm (should happen pretty quickly). Next, place 4 cups confectioner's sugar in a bowl and make a well. Pour the lukewarm agar mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.
2. This recipe makes approximately 36 oz., enough to cover a 10 x 4 inches high cake.
Title: Chocolate Chip Cookies With Oatmeal, Flax, Cranberries, and Nuts
Ingredients:
- 3/4 all-purpose flour
- 1/4 wheat germ
- 1/2 flax seed meal
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 butter
- 1/2 granulated sugar
- 1/3 brown sugar
- 1 egg
- 2 milk
- 1/2 vanilla
- 1 quick-cooking oats
- 1/2 dried cranberries
- 1 chocolate chips
- 1/4 pecans
Instructions:
1. Stir together all dry ingredients.
2. In another bowl, beat butter (softend) and sugars. Add egg, milk and vanilla.
3. Stir in flour, oats, nuts, chocolate chips and cranberries; mixing well.
4. Drop by spoonfuls on greased cookie sheet; bake at 350 for about 12-14 minutes.
Title: Cherry Surprise Cake
Ingredients:
- 1 sugar
- 1 eggs
- 4 vanilla
- 1 flour
- 2 baking powder
- 1 cherry pie filling
- 1 sugar
- 1/2 cinnamon
- 1
Instructions:
1. Mix oil and sugar thoroughly. Add eggs, one at a time, and beat until fluffy. Add vanilla.
2. Sift flour and baking powder. Add to liquid and beat. Mix sugar and cinnamon for topping.
3. Grease a 13 1/2 x 9 x 2 inch pan, and pour half the batter across the bottom. Sprinkle 1/2 the topping over batter. Spoon cherry pie filling over batter. Pour remaining batter over filling and sprinkle rest of sugar mixture on top.
4. Bake at 325 degrees for 50 minutes.
Title: Creamy Butter Frosting - Anne of Green Gables
Ingredients:
- 1/4 butter
- 1/3 pure vanilla extract
- 1 icing sugar
- 3
Instructions:
1. Equipment You Will Need:.
2. measuring cups.
3. small saucepan.
4. measuring spoons.
5. medium mixing bowl.
6. wooden spoon.
7. electric mixer.
8. metal spatula.
9. Directions:.
10. Melt the butter in the small saucepan over low heat.
11. Put the melted butter, cream and vanilla into the medium mixing bowl. Mix with the wooden spoon.
12. With the electric mixer, beat in the icing sugar, a little at a time. Continue beating until the frosting is thick and creamy - about 5 minutes.
13. With the metal spatula, spread about 1/3 of the frosting between the two layers. Use the rest to cover the top and the sides of your cake. If you rinse the metal spatula under hot water from time to time while you are frosting the cake, the frosting will be much easier to spread. (For fun, add 2 or 3 drops - no more - of red food colouring to the frosting to make a pretty pink cake.).
Title: Dark Chocolate and Sour Cherry Biscuits
Ingredients:
- 110 butter
- 85 dark brown sugar
- 30 caster sugar
- 1 egg
- 170 plain flour
- 1/4 bicarbonate of soda
- 1 salt
- 30 cocoa powder
- 55 chocolate chips
- 55 pecan nuts
- 55 caster sugar
Instructions:
1. Beat the butter with the sugars and then beat in the egg gradually.
2. Sieve together the flour, bicarbonate of soda, salt and cocoa powder.
3. Stir into the butter and sugar mixture.
4. Stir in the chocolate chips, sour cherries and pecan nuts.
5. Form into a 4cm diameter log and wrap in clingfilm Chill until firm.
6. Preheat the oven to 180C/350F/gas mark 4.
7. Lightly grease 2 baking sheets.
8. Slice the dough into 2/3 cm rounds and spinkle with caster sugar.
9. Bake for 10- 12 minutes or until just firm to the touch.
10. Cool on a wire rack.
Title: Mom's Apple Tart
Ingredients:
- 1 all-purpose flour
- 1/4 salt
- 2 white sugar
- 1/2 butter
- 1 white vinegar
- 1 white sugar
- 2 all-purpose flour
- 1/2 cinnamon
- 3 Red Delicious apples
Instructions:
1. Crust: Blend 1 cup flour, salt, sugar and butter, then add vinegar and combine well.
2. Pat evenly into 8x8 or 9x9 pan and 1 inch up the sides.
3. Set aside.
4. Topping: Place grated apples in a collander and press out extra juice.
5. Then place in bowl and add rest of topping ingredients, mix well.
6. Spread evenly over crust.
7. Bake in 400 degree F oven for 1 hour.
8. Cool in pan on wire rack.
9. Serve with vanilla ice cream or whipped cream.
Title: English Lemon Biscuits/Cookies
Ingredients:
- 225 butter
- 110 caster sugar
- 275 plain flour
- 1 lemon, zest of
Instructions:
1. Pre-heat oven to 170C/gas 3.
2. Cream the butter until soft & creamy.
3. Beat in the sugar, until pale & fluffy.
4. Add the zest of 1 un-waxed lemon.
5. Add the plain flour.
6. Bring together to form a firm dough.
7. Turn onto a floured surface & roll to around a cm thick.
8. Use a crinkle biscuit/scone cutter for a more professional look
9. Use a palette knife to transfer onto a baking sheet (no need to pre-grease).
10. bake in the oven for 10–15 minutes, or until they are light golden brown and slightly firm on top.
11. transfer the biscuits to a cooling rack.
12. Once cooled eat up & enjoy!
Title: Chocolate Mint Surprise Christmas Cookies
Ingredients:
- 10 butter
- 1 granulated sugar
- 1/3 light brown sugar
- 1/3 vanilla extract
- 1 flour
- 1 white chocolate chips
- 2 shortening
- 1
- 2
- 1 1/2
- 6
Instructions:
1. Using a medium sized ziploc bag, crush the candy canes in little pieces. Cut the hershey kisses in half. I found that a whole hershey kiss was too much for the cookies, but a half one is perfect!
2. Heat your oven to 375.
3. Add the butter to a stand or hand-held mixer and mix well until smooth. Add the sugars and mix well. Add the almond and vanilla extract and mix well. Add the flour and mix very well on low speed until well mixed.
4. With a wooden spoon mix in the crushed candy canes and the mini chocolate chips well.
5. Scoop out a teaspoon of dough and add one half of a hershey kiss. Roll up the dough in a ball to keep the kiss inside! Place the dough balls on a parchment covered cookie pan and bake for 10-12 minutes and golden. Allow them to cool for about 2 minutes before removing from the pan and allow to cool. I have found having a sheet of tin foil on your table or counter works great in cooling cookies!
6. In a medium sauce pan, add the white chocolate chips and the 6 tablespoons of shortening. Melt slowly on medium/low heat as not to burn the chocolate.
7. Divide the melted chocolate into 3 cups. In the first two cups, add a bit of green and a bit red food coloring seperately to the shades that you like. Using a fork, drizzle the colored chocolate over the cookies to decorate. The kids will love this part! Enjoy!
Title: Betty Jo's Banana Pudding
Ingredients:
- 2 French vanilla instant pudding
- 3 milk
- 8 sour cream
- 12 Cool Whip
- 3 -4 bananas
Instructions:
1. Beat milk and pudding.
2. Add sour cream and mix.
3. Fold in thawed cool whip.
4. Layer pudding, bananas, and vanilla wafers.
Title: Riley's Thumbprint Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 all-purpose flour
- 1/2 flour
- 1/2 baking powder
- powdered sugar
- milk
Instructions:
1. Cream together butter and sugar.
2. Add in dry ingredients.
3. Shape into small balls and place on ungreased cookie sheets.
4. Press with thumb in the center.
5. Bake at 375 degrees for about 7 minutes.
6. Fill center with icing or use a small drop of your favorite jelly/preserves.
7. Do not substitute margarine for the butter. You can however substitute self-rising flour for the all-purpose flour, just omit the baking powder.
Title: Martha Stewart's Chocolate Angel Food Cake
Ingredients:
- 1 1/2 sugar
- 1 cake flour
- 1/4 cocoa powder
- 1 baking soda
- 1/2 salt
- 1 cream of tartar
- 12 pure vanilla extract
- 1
- 1/4
Instructions:
1. Preheat oven to 350 with rack in the center.
2. Sift together onto a piece of parchment paper, 3/4 cup sugar, flour, cocoa powder, baking soda and salt.
3. Add grated chocolate; set aside.
4. With electric mixer beat egg whites and cream of tarter until soft peaks form.
5. While still beating add remaining 3/4 cup of sugar in a slow steady stream until glossy stiff peaks form.
6. Add vanilla and almond extracts; beat to combine.
7. Now using a regular mixing spoon, gradually add flour mixture, gently but thoroughly, folding into egg white mixture until fully combined.
8. Pour into a 10 inch non-stick angel food cake pan.
9. Tap pan on counter to remove any air bubbles.
10. Bake until cake springs back when depressed with a finger, 30-35 minutes.
11. Cool, inverted, 1 hour before removing pan.
12. Serve with Chocolate Hazelnut Anglaise.
Title: Banana Split Dessert or Salad
Ingredients:
- 12 Cool Whip
- 14 sweetened condensed milk
- 21 cherry pie filling
- 1 crushed pineapple
- 4 bananas
- 1
Instructions:
1. Combine Cool Whip and condensed milk in a bowl, beating well.
2. Fold in remaining ingredients.
3. Chill in fridge till serving time.
Title: Blueberry Banana Biscotti for Dogs
Ingredients:
- 4 all-purpose flour
- 1/4 baking powder
- 1/4 baking soda
- 1 banana
- 1/2 blueberries
- 2 canola oil
- 2 water
- 1 egg
- 1 vanilla
Instructions:
1. Preheat oven to 350 F (180 C).
2. In a large bowl, combine flour, baking powder and baking soda.
3. In a food processor, combine banana, blueberries, oil, water, egg and vanilla.
4. Puree until smooth.
5. Pour over dry ingredients and mix well.
6. In the bowl and using hands, knead until dough holds together.
7. Transfer to lightly floured surface.
8. Divide dough into 2 equal pieces. Shape each piece into a log. Flatten the logs to make about 4 inches wide.
9. With a fork, poke holes all over the surface of the logs. Place about 4 inches apart on baking sheet.
10. Bake in preheated oven for 35 to 40 minutes or until firm. Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F.
11. With a sharp knife, cut each log into.
12. 1/4-inch/0.5 cm thick slices. Place, cut side down, about 1/2 inch (1 cm) apart on baking sheets.
13. Bake for 30 minutes longer or until hard.
14. Transfer cookies to a rack and let cool completely.
Title: Raspberry Pinwheels
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 margarine
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1/4 walnuts
- 1
Instructions:
1. sift flour, baking powder, beat together margarine, sugar, and egg in another large bowl till fluffy --
2. stir in vanilla, gradually add flour mixture, stirring till well combined.
3. roll dough between 2 pcs of wax paper to 12x10 rectangle.
4. remove top piece of wax paper.spread jam over entire surface od dough.sprinkle with nuts, firmly roll up dough from long side.
5. remove wax paper --
6. reroll in wax paper and refrigerate dough overnight in the refrigerator --
7. preheat oven to 375*.
8. cut roll into generous 1/4" slices.with sharp knife.
9. place on ungreased cookie sheet -- 2" apart.
10. bake 9 minutes or golden brown.do not overbake --
11. cool on wire rack -- .
Title: Figs in Mavrodaphne Wine With Manouri Cheese
Ingredients:
- 12 dried calimyrna figs
- 2/3 wine
- 1 cinnamon stick
- 3 -4 cloves
- 1/2 thyme honey
- 1 1/2 cheese
- of fresh mint
- thyme honey
- ground cinnamon
Instructions:
1. Place the figs in a wide saucepan and cover with hot water.
2. Soak them for 1 hour.
3. Pour in the Mavrodaphne wine and the spices.
4. Bring to a boil, reduce heat, and simmer for about 30 minutes, until the figs are very plump and tender.
5. Remove the fruit with a slotted spoon, and strain the poaching liquid, discarding the spices and any seeds that may have leaked out from the figs.
6. Return the poaching liquid to the pot, add honey, and boil until reduced and thick and the consistency of syrup, about 5-7 minutes.
7. Slice the manouri cheese into 1/2-inch rounds, carefully so as to keep the pieces intact.
8. Place the cheese slices in one overlapping row on a large platter.
9. Place the poached figs evenly over them and pour over the syrup.
10. Serve immediately, garnish with mint and a discreet pinch of ground cinnamon, if desired.
Title: Brazil Nut Hard Sauce
Ingredients:
- 1/3 butter
- 1 confectioners' sugar
- 1/8 salt
- 1 vanilla extract
- 1 brazil nut
- 2/3
Instructions:
1. Cream butter; add sugar gradually, beating well.
2. Add salt, cream and nuts; continue beating until you get a light texture.
3. Cover and chill in refrigerator until ready to serve.