lumicero/recipes-ing2inst huggingface dataset:
Title: Blackberry Parfaits
Ingredients:
- 1/4 Amaretto
- 2 vanilla extract
- 1 1/2 sugar
- 1/3 all-purpose flour
- 2 cornstarch
- 2 salt
- 1 1% low-fat milk
- 2 1/4 egg
- 1 unsalted butter
- 1 frozen blackberries
- 1/4
- 2
Instructions:
1. Whisk blackberry spread, 1 tablespoon amaretto and 1 teaspoon vanilla in small bowl until smooth.
2. Whisk sugar, flour, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in milk. Whisk in egg. Add butter. Whisk over medium heat until mixture comes to boil and thickens, about 6 minutes. Boil 1 minute longer, whisking constantly. Remove from heat. Whisk in almond extract, 1 tablespoon amaretto and 1/2 teaspoon vanilla.
3. Spoon 1 teaspoon blackberry spread mixture into bottom of each four 1-cup stemmed glasses. Top each with 4 blackberries, then with about 3 tablespoons hot pudding. Repeat layering twice more. Divide any remaining blackberries among glasses. Refrigerate until cold, about 3 hours. (Blackberry parfaits can be prepared 1 day ahead. Keep refrigerated.).
Title: Vanilla Slice
Ingredients:
- 2 puff pastry
- 300 heavy cream
- 2 vanilla instant pudding mix
- 2 milk
- 1 1/2 icing sugar
- 1 butter
- 2 boiling water
Instructions:
1. Preheat oven to 180 Degrees Celsius.
2. Place pastry on 2 lightly greased baking sheets.
3. Bake for 20 minutes.
4. Remove from oven and allow to cool.
5. Using electric beater, beat cream until soft peaks form.
6. Put vanilla pudding in another bowl and whisk in milk.
7. Quickly fold whipped cream into pudding mix and spread over top of one of the pastry sheets.
8. Put the other pastry sheet on top, flat side facing upwards.
9. Sift icing sugar into bowl, stir in butter and water, and spread this over the top of the pastry.
10. Leave for 15 minutes to set.
11. Cut using serrated edge knife - into 12 slices.
Title: Creamy Rice Pudding With Cardamom
Ingredients:
- 750 whole cardamom pods
- 10 sugar
- 8 long grain rice
- 2 sultanas
- 1
- 2
- 150
Instructions:
1. Combine milk, cardamom pods and 6 Tbsp of the sugar in a saucepan. Bring to boil, turn to low and stir in rice. Continure stirring until sugar dissolves. Cover and cook over a very low heat for 1 hour. Remove from heat.
2. Put egg yolk in a cup and beat lightly. Add 2 Tbsp hot pudding to the cup and mix slowly. Pour mixture back into the pan and stir through.
3. Stir in remaining sugar. Bring to a simmer and cook, stirring every so often until pudding is thickened, about 5 to 7 minutes. Remove and discard cardamom pods. Add sultanas and half the slivered almonds. Mix well and let cool completely.
4. Whip cream until stiff. Reserve 3 Tbsp and fold in rest into cooled rice pudding. Transfer to a 1/5 litre gratin dish. Sprinkle remaining almonds on top.
5. Preheat grill (broiler) to maximum and place pudding under it briefly until lightly browned. Leave to cool and refrigerate until ready to serve.
Title: Death by Chocolate Cake
Ingredients:
- 3 brewed coffee
- 1 1/2 sugar
- 3 unbleached all-purpose flour
- 2 1/2 baking soda
- 1 1/2 baking powder
- 2 salt
- 3/4 eggs
- 1 1/4 canola oil
- 3 buttermilk
- 3/4 pure vanilla extract
- 1 1/2
- 3/4
Instructions:
1. Preheat oven to 300 degrees. If you’re making cupcakes, line the wells of your pans with fluted paper liners, or grease and dust them with flour or cocoa. If you’re making larger cakes, grease pans and line bottoms with rounds of wax paper. Grease paper.
2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
3. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another (very) large bowl, beat eggs with an electric mixer until thickened slightly and lemon-colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
4. Divide batter between pans. Bake in middle of oven 20 to 25 minutes for cupcakes, or 50 to 70 minutes for larger cakes, until a tester inserted in center comes out clean.
5. Cool cakes completely in pans on racks. Run a thin knife around edges of pans and remove cupcakes, or invert larger cakes onto racks. If making larger cakes, carefully remove wax paper. Cakes may be made one day ahead and kept, wrapped well in plastic wrap, at room temperature.
Title: Wine and Cheese Bread Pudding
Ingredients:
- 10 madeira wine
- 1 raisins
- 1/2 monterey jack cheese
- 1 sugar
- 1 water
- 1 1/2 cinnamon
- 1 unsalted butter
- 1/4 margarine
Instructions:
1. Place bread slices on baking sheet and toast under broiler until light brown.
2. Tear into bite-size pieces; spread in even layer in 12 x 8 x 2-inch baking dish.
3. Drizzle wine over bread so all is moistened.
4. Sprinkle raisins evenly over bread, then sprinkle evenly with Monterey Jack cheese; set aside. In 2-quart heavy saucepan, cook sugar over medium heat without stirring until sugar begins to melt at edge. Start stirring with wooden spoon and stir until sugar melts completely and turns straw-colored.
5. Reduce heat; stir constantly until sugar is color of dark honey.
6. Remove from heat; add water very gradually, stirring constantly.
7. Mixture will boil up .
8. If lumps of hard caramel develop, return pan to heat; boil until mixture is smooth.
9. Remove from heat; stir in cinnamon and butter.
10. Pour evenly over bread.
11. Cover with foil; bake at 350 F 30 minutes.
12. Remove foil; cool 10 minutes.
13. Serve warm with whipped cream.
14. Sodium 270 mg.
Title: Snow Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 egg
- 2 1/4 flour
- 1/8 salt
- 1/4 baking powder
- 1 vanilla extract
Instructions:
1. Cream butter and sugar together. Add in egg, dry ingredients and vanilla. Mix well. Refrigerate for a while if dough is too warm.
2. Roll out on lightly floured surface and cut in shapes. Place on ungreased baking sheet and bake at 375 degrees for 10-12 minutes. Do not allow to brown. Cool on wire rack and decorate if desired.
Title: Rice Pudding With Vanilla Bean, Orange and Rum
Ingredients:
- 5 arborio rice
- 2/3 vanilla bean
- 1 sugar
- 1/2 dark rum
- 2
- 1
Instructions:
1. Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean.
2. Bring the milk to a boil.
3. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes.
4. Mix in the sugar, rum, and orange peel. Discard the vanilla bean.
5. Cook until the mixture thickens, 5 to 10 minutes longer.
6. Spoon the rice pudding into bowls.
7. Cover and refrigerate until cold, about 5 hours.
8. Serve with orange segments if desired.
Title: (My) Dad's Oatmeal Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 white sugar
- 2 brown sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 1 baking soda
- 1 1/2 salt
- 3 ground cinnamon
- quick-cooking oats
Instructions:
1. In a medium bowl, cream together butter, white sugar and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda salt and cinnamon; stir into the creamed mixture. Mix in oats. Here is where you can add chocolate chips or nuts, if desired. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 F. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Title: Passover Baklava Cake
Ingredients:
- 3/4 granulated sugar
- 1/4 brown sugar
- 2 eggs
- 3 matzo meal
- 2 walnuts
- 1/2 hazelnuts
- 1/2 salt
- 1 1/2 cinnamon
- 3 sugar
- 1/4 honey
- 1/4 water
- 2/3 fresh lemon juice
- 1/4 cinnamon
- 1/3
- 3
- 1
Instructions:
1. Preheat oven to 350°F; spray a round cake pan with cooking spray.
2. Add sugars, oil, eggs and egg whites to a large mixing bowl.
3. Beat at medium until blended.
4. Stir in matzoh cake meal and next 5 ingredients and beat until well blended.
5. Pour into cake pan and bake for 35 minutes.
6. Cool completely on a wire rack.
7. Combine syrup ingredients in a saucepan and bring to a boil.
8. Lower to simmer and cook 25 minutes until thick.
9. Cool completely.
10. Pierce top of cake with a fork, pour syrup on top.
11. Cover and chill overnight.
Title: Meringue Cookies
Ingredients:
- 3 vanilla extract
- 1 1/2 cream of tartar
- 1/4 salt
- 1 granulated sugar
- 2/3
Instructions:
1. Preheat oven to 250F **(200F)**and line 2 baking sheets with parchment paper.
2. In a bowl, add the egg whites, lemon extract, cream of tartar & salt. Beat on medium speed until foamy.
3. Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition. Continue beating until stiff glossy peaks form and the sugar is dissolved, about 7 minutes.
4. Using a pastry bag & large star tip, pipe 1-1/2" stars about 2 " apart on the baking sheet.
5. Bake 40 - 45 minutes or until firm to the touch. Turn oven off and leave the meringues in the oven for 1 hour with the door closed.
6. Remove from the oven and cool completely on baking sheets. Store in an airtight container at room temperature.
7. **FOR CHEWY COOKIES: Bake the cookies at 200F instead of 250F, and leave in the turned off oven for only 45 minute.
Title: Mocha Brownies
Ingredients:
- 2 1/4 brown sugar
- 3/4 unsalted butter
- 2 instant espresso
- 1 instant coffee powder
- 2 hot water
- 2 eggs
- 2 vanilla
- 2 flour
- 1/2 baking powder
- 1 salt
- 1 pecans
Instructions:
1. Preheat oven to 350 degrees. In medium saucepan, combine brown sugar and butter over medium-low heat. Cook until butter is melted. Dissolve espresso/coffee powder in hot water and stir into butter mixture. Cool to room temperature.
2. Beat eggs and vanilla into cooled butter mixture.
3. Sift together flour, baking powder, and salt. Stir into butter mixture.
4. Stir in pecans and chocolate chips.
5. Grease 11x7 baking pan. Spread evenly into prepared pan.
6. Bake until lightly browned, about 30 minutes. Do not overbake. Cool. Cut into 2-inch squares.
Title: Pistachio Cake
Ingredients:
- 1/2 water
- 1/2 milk
- 1/2 eggs
- 5 vanilla
- 1 pistachio pudding mix
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour bundt pan.
3. With an electric mixer, mix all ingredients except chips until well blended.
4. Stir in mini chocolate chips.
5. Pour cake mix into bundt pan.
6. Bake at 350 degrees for 1 hour.
7. Test for doneness.
8. Enjoy!
Title: Blueberry Pear Cobbler
Ingredients:
- 2 pears
- 1 butter
- 3
Instructions:
1. Drain pears, save 3/4 cup juice.
2. Pour pears and juice into a greased 2 qt baking dish.
3. Sprinkle with the muffin mix.
4. Dot with butter.
5. Bake, uncovered, at 400* for 20-25 minutes, or until bubbly and light brown.
Title: S'more Wraps
Ingredients:
- 1 creamy peanut butter
- 8 8-inch flour tortillas
- 2 miniature marshmallows
- 1
Instructions:
1. Spread about 2 T peanut butter on each tortilla.
2. Top with about 1/4 cup of marshmallows and 2 T chocolate chips.
3. Roll up and wrap in aluminum foil and seal tightly Bake at 375 for about 5-10 minutes or until chips and marshmallows are melted.
4. You may also microwave these but will need to wrap in plastic wrap.
5. Times will vary according to your microwave.
6. I have also made these in advance and wrapped in foil to take on a picnic.
7. When you're ready for dessert just put them on the grill for 5-10 minutes depending on how hot your grill is.
Title: Grandmother's Gingerbread
Ingredients:
- 1/2 shortening
- 1/2 sugar
- 3/4 molasses
- 1 egg
- 2 flour
- 1 baking soda
- 1 ginger
- 1 cinnamon
- 1/2 salt
- 1 buttermilk
Instructions:
1. Cream shortening & sugar together.
2. Mix in the other ingredients.
3. Pour into a well greased 9x13 pan.
4. Bake at 350 for 30-35 minutes, or until it starts to pull away from the edges and a toothpick comes out clean.
Title: Chocolate Cherry Cake
Ingredients:
- 1 vanilla extract
- 1 eggs
- 2 cherry pie filling
- 1 water
- 1/3 sugar
- 1/3 brown sugar
- 1/2 butter
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. In a large bowl, combine the wet ingredients,( just use the liquid from the pie filling) and add water and oil. to those ingredients.
2. Then mix in cake mix. Beat at low speed for 1 minute; then beat at 1 minute on medium speed.
3. Fold in cherries.
4. Pour into 9 X 13 inch greased and floured cake pan.
5. Bake at 350 degrees for 25-30 minutes or until cake is set.
6. While cake is in the oven, combine sugar, brown sugar, butter and milk in a large saucepan.
7. Bring to boil, then boil for 1 minute, stirring constantly, until sugar is dissolved.
8. Remove from heat and add chocolate chips and vanilla.
9. Stir with a wire whisk until chips are melted and frosting is smooth.
10. Pour over warm cake and spread to cover.
11. Cool on wire rack before serving.
Title: Mike's Egg Custard (Sugarless)
Ingredients:
- 2 half-and-half
- 1/2 ground cinnamon
- 2 eggs
- 3 artificial sweetener
- 1/2 - 3/4 salt
- 1/8 vanilla extract
- 1
Instructions:
1. Preheat oven to 300 degrees F. Lightly coat 6 ramekins or a one-quart baking dish with non-stick spray. Put a kettle of water on to boil (you'll need about 6 cups for the Bain Marie.
2. In a 2-cup glass measure, microwave the half&half until hot, but not boiling, 3 to 4 minutes on high, checking after each minute. Whisk in cinnamon, if using mixing well.
3. In a large mixing bowl, beat eggs and yolks well, until slightly thickened. Add salt and vanilla and mix well.
4. Stir the 1/2 cup Spenda into the hot cream, mixing until disolved. (If using Thik'n'Thin, combine it with the Splenda before adding it to the cream).
5. Very SLOWLY, while whisking continuously, dribble the hot cream into the eggs, As the eggs are tempered, add the cream a bit more quickly until it's completely incorporated. Taste and adjust sweetener, if needed.
6. Pour into prepared dish(es), though a strainer, if necessary. Place custard dish(es) in a deep 9'x9" pan. Pour in the boiling water up to the level of the custard, being careful not to get water in the custard. Dust top with freshly grated nutmeg, if desired.
7. Bake at 300 degrees F for 30 minutes for the ramakins, 35 minutes for the quart dish, until the custard is set - a bit "jiggly" in the center but a khife inserted about half-way from the rim comes out clean.
8. Serve with caramel sauce of fresh berries.
Title: Kesari Sandesh with lemon peel
Ingredients:
- 3/4 cottage cheese
- 1 1/2 sweetened condensed milk
- 3 powdered milk
- 1 1/2 all-purpose flour
- 3 icing sugar
- 3 -5 confectioners' sugar
- 1 saffron strands
- 1 water
- lemon, rind of
Instructions:
1. Blend all the ingredients except saffron and lemon peel to a smooth paste.
2. Take a wok and heat the blended mixture in it.
3. Once heated through (about 10-15 minutes), reduce the flame.
4. Keep stirring until the mixture is dry.
5. Add saffron and lemon peel.
6. Mix well.
7. Spread the mixture well onto a greased plate.
8. Allow to cool completely.
9. When cool, cut into rectangles or squares.
10. Serve.
11. Store refrigerated.
Title: Grandma Marll's Apple Pie
Ingredients:
- 8 apples
- 1 sugar
- 2 cinnamon
- 1 flour
- flour
Instructions:
1. Mix apples, sugar, cinnamon, and flour completely.
2. In a pie pan, prick a prepared pie crust with a fork.
3. Place ingredients in that pie crust.
4. Top with the second pie crust.
5. Slice a few holes in the top pie crust.
6. Sprinkle with Cinnamon and Sugar to taste.
7. Bake at 350 degrees for 1 hour.
8. Cool on a baking rack or windowsill out of the reach of varmints!
9. Cut into 1/8 pieces. Grandpa likes it warm tho!
Title: Rich and Buttery Angel Wings
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 1/2 granulated sugar
- 1 egg
- 1/2 canola oil
- 1 vanilla
- 2 flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1/2 salt
Instructions:
1. Cream butter, powdered sugar and granulated sugar for 10 minutes. No joke. 10 minutes. You want it light and foamy. Kitchen Aids are perfect for this -- but regular beaters are fine.
2. Beat in egg.
3. Beat oil and vanilla in to the butter. It will look a little curdled. Don't worry. It will come together with the dry ingredients.
4. Sift dry ingredients and gradually add to the creamed mixture.
5. This will have the consistency of muffin batter. VERY SOFT.
6. Chill in the fridge overnight. Or at least 4 hours. Covered.
7. Form balls into well rounded teaspoons. I use the Pampered Chef small cookie scoop.
8. Flatten with glass dipped in sugar. I mix up the red and green sugar and flatten it with that. At Valentines Day I use just red. Easter I use pastel sugars -- you get the idea.
9. KEEP DOUGH CHILLED IN BETWEEN BATCHES!
10. Bake at 350 for 8-10 minutes. Until just turning golden, but not brown. Let cool for 10 minutes on the cookie sheet then remove to cooling rack.
11. I think these come out better on regular cookie sheets and not the air bake ones.
Title: Coconut Chocolate Biscotti
Ingredients:
- 2 1/4 unbleached all-purpose flour
- 1 1/2 baking powder
- 1/4 table salt
- 1/2 unsalted butter
- 3/4 light brown sugar
- 2 eggs
- 1 pure vanilla extract
- 1/2 sweetened flaked coconut
- 1
Instructions:
1. In a medium bowl, whisk the flour, baking powder, and salt.
2. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
3. Add the eggs one at a time, mixing on medium speed after each addition until incorporated.
4. Mix in the vanilla and then the coconut until well combined.
5. With the mixer on low speed, gradually add the flour mixture and mix just until combined.
6. The dough will be sticky.
7. With the mixer still on low, mix in the chocolate chips (and almonds, if using) .
8. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
9. Position a rack in the center of the oven and heat the oven to 350°F.
10. Line a large cookie sheet with parchment.
11. Divide the dough into equal halves and place on the cookie sheet.
12. Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high.
13. Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.
14. Cool about 30 minutes on the cookie sheet.
15. Reduce the oven temperature to 325°F.
16. Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal.
17. When slicing, hold the sides of the loaf near each cut to keep the slices neat.
18. Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.
Title: Peanut Butter Bars - Low (Er) Carb
Ingredients:
- 1 sugar
- 1 sugar substitute
- 1 1/4 eggs
- 2 vanilla
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease a 9 x 9 pan.
3. Combine all into a mixing bowl and stir well.
4. Press mixture into the 9 x 9 pan and bake for 14 minutes.
5. Let cool for 15 minutes and cut into 16 bars.
Title: Chocolate Caramel Cookie Candy Squares
Ingredients:
- 1/2 butter
- 2 butter
- 1/4 sugar
- 1 1/2 flour
- 1/2 butter
- 1/2 brown sugar
- 2 corn syrup
- 1/2 butter
- 3
- 1
Instructions:
1. Base:
2. cream butter and sugar. mix in flour.
3. Press into 8" square pan.
4. Bake at 375F for 20-25 minutes ( until light in color).
5. Filling:
6. Mix filling ingredients in saucepan. Bring to a boil and boil 5 minutes over low heat, stirring.
7. Beat and pour over base.
8. When cool melt together butter and chocolate and pour glaze over square.
Title: Strawberry Style Matrimonial Cake
Ingredients:
- 1 1/2 rolled oats
- 1 brown sugar
- 1 salt
- 1 1/2 flour
- 1 baking soda
- 3/4 butter
- 1/3 sugar
- 2 cornstarch
- 2 strawberries
- 2 lemon juice
Instructions:
1. Topping: Blend dry ingredients.
2. Cutting in butter until crumbly.
3. Use 2/3 of this mixture, press into a 9" or 10" square cake pan.
4. Keep the other 1/3 for topping.
5. Filling: Mix tog.
6. sugar and cornstarch, blending in the strawberry puree and lemon juice.
7. Bring to boil and cook until thick.
8. Pour over the crumb base and spread the remaining crumbs on top.
9. Bake at 350 degF for 30-35 minutes or until golden.
10. Chill well before cuttiing.
Title: Easy Pumpkin Cake
Ingredients:
- 3 flour
- 1/4 salt
- 1 baking soda
- 1/2 baking powder
- 1 ground nutmeg
- 1 ground allspice
- 1 ground cinnamon
- 1/2 ground cloves
- 3 sugar
- 1 butter
- 1 vanilla
- 3 eggs
- 16 canned pumpkin
Instructions:
1. Preheat the oven to 350.
2. Grease and sugar a bundt pan and set aside. (can also use an Angle tube or 2 large loaf pans) Grease the pan very well making sure to get any nook and cranny and use cane sugar to fully coat the inside. You can also use cooking spray if you do not want the sugar crust.
3. Sift together dry ingredients and set aside.
4. Cream sugar and butter until smooth.
5. Mix in one egg at a time.
6. Mix in vanilla.
7. Mix in pumpkin on low speed until fully blended.
8. Slowly mix in dry ingredients until fully incorporated.
9. Pour into your prepared pan. The mixture will be very thick so spread it to evenly distribute it around the pan.
10. Bake at 350 for 1 hour and then do a toothpick check. It may need more time but you do not want to over cook it. When your toothpick comes out clean take it out of the oven.
11. Let stand about 10 minutes until cake starts to pull away from the sides of the pan. Turn out on a cooling rake and let cool completely. If you have sugared the pan it will form a crisp crust on the outside of the cake.
Title: Chocolate Biscotti
Ingredients:
- 1 flour
- 1/2 sugar
- 1/2 egg substitute
- 2 baking powder
- 2 salt
- 3/4
- 1/4
Instructions:
1. Combine flour, sugar, cocoa, salt and baking baking powder.
2. Separately, mix flavoring and eggs.
3. Combine. Add splash of liquor or water as needed to have a sticky consistency.
4. If the mixture is too stiff, it won't spread out properly.
5. Put this glob on a greased cookie sheet and arrange it into a log about 15 inch es long and 1 1/2 - 2" wide. Bake at 350 for 25 minutes.
6. Remove from oven, let cool a few minutes, then slice diagonally into 1/2- 3/4" slices.
7. I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes.
8. Turn over and cook another 10-15 minutes.
9. If you can afford the fat, a small drizzle of semisweet chocolate is wonderful on these when cooled.
10. I used about 2 Tbsp. for all the cookies, which added about 6 g. fat to the recipe or 1/3 g. fat each one.
Title: Chilled Chocolate Strawberry Tapioca Pudding
Ingredients:
- 1/2 pearl tapioca
- 1 hot water
- 3 milk
- 1/2 salt
- 1/4 cocoa powder
- 1/4 strawberry
- 1 eggs
- 2 stevia
- 1/2 vanilla extract
- 1/2
Instructions:
1. Briefly pulse the tapioca in a blender or coffee grinder until broken into smaller pieces (optional). Soak tapioca in hot water, in a pan, for a few minutes, while you chop the strawberries and assemble the rest of the ingredients.
2. Add strawberries, sucanat, cocoa powder, salt and milk to the pan with the tapioca and bring to a boil over medium heat.
3. Separate eggs, slowly add in a bit of the hot tapioca to the egg yolks to temper then add back to the pan, turning off heat.
4. Whip egg whites until glossy, then fold into tapioca with stevia and vanilla.
5. Let cool completely before transferring to refrigerator to set.