lumicero/recipes-ing2inst huggingface dataset:
Title: Sandra Lee - Kahlua Tiramisu
Ingredients:
- 6 Kahlua
- 18 ladyfingers
- 1 mascarpone cheese
- 1 granulated sugar
- 3 prepared vanilla pudding
- 6 Cool Whip
- cocoa powder
Instructions:
1. Line 6 glass custard cups with plastic wrap.
2. Put 12 teaspoons Kahlua into a cup and quickly soak 3 lady fingers, turning to coat both sides, and place them in the bottom of one of the cups.
3. Repeat for remaining cups.
4. Set aside.
5. In a bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth.
6. Whisk in pudding.
7. Divide pudding mixture equally among prepared cups.
8. Fold the plastic wrap over the top of the pudding mixture and refrigerate until set, about 30 minutes.
9. Uncover cups.
10. Turn cups onto plates and remove plastic wrap.
11. Top with Cool Whip and sprinkle with cocoa powder just before serving.
12. Can make upto 1 day ahead.
Title: Pumpkin Poppers
Ingredients:
- 1 cream cheese
- 1 pumpkin puree
- 2 sweetened condensed milk
- 2 flour
- 1 1/2 ground cinnamon
- 3 pumpkin pie spice
Instructions:
1. Combine cream cheese and spices in blender.
2. Roll out crescents, tear apart at perferation.
3. Press individual rolls into un-greased muffin tins, leaving enough overlap to cover pumpkin filling.
4. Spoon filling into the dough pockets.
5. Fold excess dough over filling, pinch to close.
6. Bake at 350 for 15 minutes, let cool enough to handle.
7. Melt frosting in microwave
8. Dip each popper head first in melted frosting.
9. Enjoy!
Title: Blueberry Scones
Ingredients:
- 250 self raising flour
- 1 baking powder
- 50 firm butter
- 25 blueberries
- 50 buttermilk
- 284
Instructions:
1. Put an ungreased baking sheet into the oven and preheat oven to 230C/450F/gas8.
2. Sift flour and baking powder together and add sugar.
3. Add butter and rub in with fingertips until mixture resembles breadcrumbs.
4. Add blueberries and pour in the milk. Use a knife to mix everything together. (Be aware that you may not need all the buttermilk so don't add all at once).
5. After lightly kneading (do not overknead) dough, tip onto a floured surface and pat down until approx 1inch thick.
6. Cut out with a scone cutter or into squares with a knife.
7. Brush the top with leftover buttermilk or normal milk and sprinkle with some sugar.
8. Lift scones onto the preheated baking sheet and bake for 12-15 minutes until scones are risen and golden. Cool on a wire rack.
Title: Puppy Chow
Ingredients:
- 1/2 butter
- 1 margarine
- 1 chocolate chips
- 10 peanut butter
- 2 powdered sugar
Instructions:
1. In a large bowl put in the Rice Chex.
2. Melt margarine with peanut butter and chocolate chips in a saucepan over low heat.
3. Pour melted mixture over Rice Chex and mix up.
4. Add powdered sugar.
5. Put a lid on the bowl and shake well.
6. You can mix this in a sealable storage bag also.
Title: Cherry Cranberry Upside-Down Cake
Ingredients:
- 2 butter
- 16 eggs
- 9 cold water
- 2 canola oil
- 1/2 lemon rind
- 2 granulated sugar
- 2 plain yogurt
- 2/3 vanilla extract
- 3
- 1/2
- 1
Instructions:
1. Melt butter and pour into a 8" x 8" oven-proof casserole dish.
2. Spoon pie filling evenly over bottom of pan.
3. In a mixing bowl, prepared cake mix with eggs, water, oil and lemon rind as directed on package instructions.
4. Pour mixture over pie filling in pan.
5. Bake in preheated 350 F oven for 50 to 55 minutes or until firm to the touch.
6. Let stand in pan for 15 minutes, then invert cake onto a serving platter.
7. Spoon any remaining filling left in the pan over the cake.
8. Using an electric mixer, beat whipping cream until it starts to thicken.
9. Add granulated sugar by spoonfuls and continue to beat until cream is stiff.
10. Do not overbeat as it could start to form butter.
11. Fold in yogurt and vanilla extract.
12. Spread mixture on top of cake.
13. Serve cake warm or cold.
Title: Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream
Ingredients:
- 1/4 shortening
- 1/2 unsalted butter
- 1 sugar
- 3 eggs
- 1/2 vanilla extract
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 3/4 buttermilk
- 1/2 evaporated milk
- 1/2 sweetened condensed milk
- 1/2 coconut milk
- 1 flaked coconut
- 1 sweetened condensed milk
- 2 sugar
- 3/4 cornstarch
- 3 salt
- 1/4 water
- 1/4 vanilla extract
- 1 unsalted butter
- 14 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
3. In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
4. Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
5. While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
6. For the Buttercream:
7. Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
8. Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
9. Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
10. Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.
Title: Ground Cherry Pie
Ingredients:
- 1 whole wheat flour
- 1 all-purpose flour
- 10 unsalted butter
- 4 -5 salt
- 1 cherries
- 2 1/2 sugar
- 1/2 water
- 2 flour
- 2 1/2
Instructions:
1. Preheat the oven to 425 degrees.
2. For the crust: Combine flour and salt in a food processor.
3. Slowly add cubes of chilled butter.
4. Slowly add ice water until the dough forms a ball.
5. Roll out the dough for the pie crust bottom and place in a pie pan.
6. There is enough dough to make a lattice or rustic top crust.
7. For the filling: Mix cherries, sugar, water, and flour in a bowl.
8. Pour into pie pan on top of bottom crust.
9. Make lattice or rustic top crust and place on top of filling.
10. Bake at 425 degrees for 20 minutes. Then lower the oven temperature to 300 degrees and bake for 30 minutes, until the pie filling is set.
Title: Mandarin Cake
Ingredients:
- 1 mandarin oranges
- 1 applesauce
- 1/2 fat-free cool whip
- 4 crushed pineapple
- 1 fat-free instant vanilla pudding mix
- 1
Instructions:
1. Preheat oven to 350°F
2. Mix together yellow cake mix, mandarin oranges and their juice, applesauce, and 4 egg whites.
3. Pour mix in a 9 x 13 pan sprayed with PAM or nonstick spray and bake for 30 minutes.
4. Meanwhile mix together cool whip, crushed pineapple and vanilla pudding.
5. Once cake has finished and cooled, use pineapple frosting to coat the top of the cake. Refrigerate until ready to serve.
Title: Fruit Filled Won Tons Ala Mode
Ingredients:
- 1 pumpkin pie filling
- 32 wonton wrappers
- 1 vanilla ice cream
- cinnamon
- nutmeg
Instructions:
1. Open can of pie filling and mince fruit well.
2. Place one teaspoon of filling on the center of a wonton wrapper. Place another won ton wrapper on top and seal the edges with water. Don't let any filling spill over or won ton will not seal. Press edges with a fork to ensure a tight seal and to create a decorative edge.
3. Deep fry in a fryer till golden brown at 400* about 3 minutes.
4. Remove from oil and drain on paper towels.
5. Place 1 scoop of vanilla ice cream into 4 pretty little bowls and microwave them all at the same time for 20 seconds to soften the ice cream.
6. Add 4 won ton fruit crisps on top of each and serve to guests who think you are brilliant.
7. If using peach or apple, dust lightly with cinnamon.
8. If using pumpkin, dust lightly with nutmeg.
9. If using cherry, get out of the way or the sparks from the spoon hitting the bowl will put your eyes out.
10. They are good. Really.
11. There will be a lot of filling left over from your can, unfortunately. A shame to waste it- but- you can always have cherry, peach, or apple pie filling with cottage cheese for a protein rich breakfast the next day. Or pour the filling over pancakes. The point is -- well there really is no point -- does there always have to be one?
Title: Apple Bundt Cake
Ingredients:
- 4 golden delicious apples
- 5 golden delicious apples
- 2 1/2 sugar
- 2 sugar
- 4 ground cinnamon
- 1 eggs
- 1/4 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 3 salt
- 3 1/2 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 350°F Oil and flour 12-cup Bundt pan. Mix apple pieces, 5 tablespoons sugar and ground cinnamon in medium bowl. Combine 2 1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in large bowl; whisk to blend. Stir flour, baking powder and salt into egg mixture. Spoon 1 1/2 cups batter into prepared Bundt pan. Top with half of apple mixture. Cover with 1 1/2 cups batter. Top with remaining apples, then batter.
2. Bake cake until top is brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes. Cool cake in pan on rack 15 minutes. Run knife around sides of pan to loosen. Turn cake out onto rack. Cool at least 45 minutes. Dust with powdered sugar. Serve slightly warm or at room temperature.
Title: Blueberry Buckle Cake
Ingredients:
- 1 1/2 sugar
- 1/2 shortening
- 2 eggs
- 1 milk
- 2 vanilla extract
- 3 flour
- 4 baking powder
- 1 salt
- 4 fresh blueberries
- 1/2 sugar
- 1/2 brown sugar
- 2/3 flour
- 1 cinnamon
- 1/2 butter
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease one 9x13 pan.
3. Cream together sugar, shortening, and eggs.
4. Add milk and extract.
5. In a separate bowl mix together flour, baking powder, and salt, then mix with wet ingredients.
6. Fold in blueberries.
7. Pour into greased pan.
8. To make topping: Combine sugars, flour, cinnamon, and butter. Sprinkle over cake batter.
9. Bake at 375 degree F (190 degrees C) for 25-30 minutes.
Title: Linda's Yule Log
Ingredients:
- 3 eggs
- 1 sugar
- 1/3 water
- 1 vanilla
- 1 baking powder
- 1 salt
- 1/4 heavy cream
- 2 confectioners' sugar
- 1/4 instant coffee powder
- 1 butter
- 3 margarine
- 3 butter
- 4 confectioners' sugar
- 1/8 salt
- 7 milk
- 1 vanilla
Instructions:
1. Beat eggs until thick. Gradually beat in sugar and then slowly blend the water and vanilla inches
2. Sift flour, baking powder, and salt together. Slowly add to egg mixture, blending until smooth. Pour into 15x10 jelly roll pan lined with foil (You can also use a cookie sheet with a raised edge. I bring the foil up about 1-inch all around the edge of the pan.) The cake batter is thick and airy. Spread it evenly over the pan. (The cake is thin and like a sponge cake). Bake in a 375F oven 12-15 minutes.
3. Loosen edges of foil and turn out onto a towel sprinkled with confectioners sugar. remove foil - you may have to pry the corners a little from the edges of the cake. Roll the cake in the towel from the narrow end. it will only roll two times. Let sit in towel until completely cool. Work rather quickly here. The idea here is to get the cake rolled up in the towel while it is still hot and pliable.
4. When cool - unroll cake and place on a serving platter.
5. CREAM FILLIING:
6. Combine heavy cream, confectioners sugar, and instant coffee powder. Whip until thick enough to spread. Spread cake with sweetened whipped cream and then re-roll. It will rather flop back into a rolled shape.
7. CHOCOLATE FROSTING:
8. Melt unsweetened chocolate (or unsweetened cocoa and butter). Mix sugar, salt, millk and vanilla. Add chocolate and blend well. Let stand, stirring occasionally until spreading consistency. To spread frosting, dip knife or narrow spatula in hot water. Now spread the roll with the chocolate icing. Draw the tongs of a fork along the length of the frosted log to resemble bark.
9. Decorate the edge of the log on the plate with cherries and lemon leaves or sprigs of holly. Enjoy!
10. :
Title: Sprouted Wheat Pie Crust
Ingredients:
- 2 sea salt
- 1 butter
- 1/3 shortening
- 1/3 vinegar
- 5 -7
- 1
Instructions:
1. Make a cup or so of ice water with a dash of vinegar added (I prefer Bragg's vinegar, but any will do).
2. Mix together flour and salt.
3. Cut in butter and shortening to make small pieces.
4. Sprinkle in 1 Tablespoon of water at a time and gently mix with a fork. Repeat until all is mixed and forms a ball.
5. Cut ball in half.
6. Between two sheets of wax paper (floured slightly if needed), flatten ball with a rolling pin to desired thickness.
7. Peel off one side of the wax paper, transfer to a pie plate, and peel off the other side of the wax paper.
8. Trim and crimp edges.
9. Freeze or cook as pie recipe indicates.
Title: Prune Pillows
Ingredients:
- 1 1/2 prunes
- 1/3 sugar
- 1 lemon juice
- 1 orange zest
- 1/4 allspice
- 1 salt
- 1/2 butter
- 3/4 sugar
- 1 egg
- 1 orange zest
- 1 1/2 flour
- 2 salt
- 3/4 baking powder
- 1
Instructions:
1. cut prunes from pits(see,old lol) into little pieces
2. add remaining filling ingredients.
3. and cook.
4. ,stirring until sugar is dissolved and mixture is thick
5. dough
6. cream sugar and butter
7. add egg.
8. blend in rind and juice
9. sift dry ingredients
10. add to creamed mixture
11. make a stiff dough.
12. chill overnight.
13. roll about 1/8 inch thick.
14. and cut into 3 1/2 circles.
15. place a teaspoon of filling in center and fold dough over on each side towards center to cover filling
16. fold ends to make rectangles about 1/8 inch on each side so there is a border.
17. place folded side down on ungreased baking sheets and bake375 for 12 minutes until edges are browned
18. remove to wire rack to cool.
Title: Healthy Everybody Awesome Cake
Ingredients:
- 6 Ener-G Egg Substitute
- 8 warm water
- 2 cider vinegar
- 2 baking powder
- 1/2 canola oil
- 1/2 vanilla-flavored soymilk
- 1 vanilla extract
- 1 1/3 sugar
- 2 1/2 carob powder
- 6 beet
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat together egg replacer, water, vinegar, and baking powder until light and foamy.
3. Add oil, soymilk, vanilla extract, and sugar and beat until blended.
4. Add rice flour and carob powder gradually and beat.
5. Fold in beets and pour into greased pan.
6. Optional: before putting into oven, sprinkle sliced almonds over top of batter.
7. Bake for 45 minutes at 350 or until an inserted pick comes out clean.
8. Dust with confectioner's sugar.
Title: Quick & Easy Diabetic Tiramisu
Ingredients:
- 1/2 water
- 1 instant coffee granules
- 2 sugar-free instant vanilla pudding mix
- 2 nonfat milk
- 1 light cream cheese
- 1 ladyfingers
- 2
- 1/2
Instructions:
1. In small bowl, combine the water and coffee granules; stir to dissolve the coffee. Set aside 1 tbsp of the mixture.
2. In a large bowl, beat pudding mix and milk until thickened; stir in the coffee mixture(not the reserve).
3. Add the cream cheese and beat until smooth.
4. Split the ladyfingers and line the bottom of an 8-inch square glass baking dish with half of them.
5. Drizzle the ladyfingers with the 1 tbsp reserved coffee mixture.
6. Spoon the pudding mixture evenly over the ladyfingers.
7. Place the remaining ladyfingers on top of the pudding and top with whipped topping.
8. Sprinkle with the cocoa, then cover and chill for 2-4 hours, or until ready to serve.
Title: Best Ever Peanut Butter Cookies
Ingredients:
- 1 sweetened condensed milk
- 3 water
- 3/4 peanut butter
- 2 baking mix
- 1 vanilla
- 1/2 chocolate chips
- 1/2 walnuts
Instructions:
1. Preheat oven to 375°F.
2. In large bowl, beat sweetened condensed milk and peanut butter until smooth.
3. Add biscuit mix and vanilla; mix well.
4. Shape into 1-inch balls.
5. Roll in sugar.
6. Place 2 inches apart on ungreased cookie sheets.
7. Flatten with fork.
8. Bake 8 to 10 minutes or until golden brown.
9. Cool.
10. Store tightly covered at room temperature or freeze for future use.
11. For chocolate peanut butter cookies, add 1/4 cup cocoa and a dusting of cinnamon to the batter.
Title: Cheat's Pudding Truffles
Ingredients:
- 2 plums
- 50 butter
- 1/2 cocoa powder
- 1/2 brandy
- 150 chocolate
- 8
Instructions:
1. Break puddings into small pieces in a large bowl.
2. Combine butter, cocoa and brandy, stir till smooth.
3. Add butter mixture to the pudding and stir to combine.
4. Roll rounded tablespoons of mixture into 30 balls.
5. Place on tray.
6. Melt choc in a bowl over a pot of over simmering water.
7. Stand till thick but pourable.
8. Spoon a little over each pudding, top with a pice of cherry.
9. Refrigerate.
Title: Grand Marnier Pound Cake
Ingredients:
- 1 unsalted butter
- 1 2/3 sugar
- 2 flour
- 1 baking powder
- 1/4 salt
- 1/4 Grand Marnier
- 1 orange zest
- 5 eggs
- 12 Grand Marnier
- 1/4 sugar
- 1/4
Instructions:
1. CAKE:
2. Preheat oven to 350. Generously butter a 10-inch fluted tube pan; then sprinkle it with flour, tapping out excess. Set aside.
3. In large bowl, beat butter until creamy.
4. Gradually beat in sugar, continue beating until the mix is light and fluffy.
5. Turn mixer to low, sift in flour, baking powder, and salt. Beat until flour is absorbed. Beat in Grand Marnier and orange zest.
6. Beat in eggs, one at a time, beating well after each addition. Add mini-chips.
7. Spread the batter in the prepared pan, smoothing the top even.
8. Bake for 1 hour or until the cake shrinks from the side of the pan. You can use the toothpick method too!
9. Let stand in the pan on a wire rack for 10 minutes, then carefully unmold the cake onto a second rack placed over a piece of wax paper or foil.
10. GLAZE:
11. Meanwhile, combine the orange juice, Grand Marnier and sugar in a small saucepan. Bring to a boil over moderate heat.
12. Lower heat and simmer until the mixture forms a light syrup, about 5 minutes.
13. Brush the syrup all over the warm cake.
14. When cooled, transfer it to a serving plate.
Title: Marble Chocolate Chip Cupcakes
Ingredients:
- 1 eggs
- 1/2 cream cheese
- 3 sugar
- 1 egg
- 1/2 salt
- 1
- 1/8
- 1
Instructions:
1. Prepare filling:
2. Combine cream cheese and 1/2 cup sugar; beat until smooth.
3. Add egg, 1/8 tsp salt, stirring well.
4. Fold in chocolate chips. Set aside.
5. Prepare cake mix according to package directions.
6. Spoon batter into lined muffin pans filling 1/2 full.
7. Spoon 1 rounded tablespoon filling into center of each cupcake.
8. Bake at 350°F for 25-30 minutes.
Title: Crispy Peanut Butter Chocolate Log
Ingredients:
- 1 marshmallows
- 1/4 butter
- 1/4 margarine
- 6 creamy peanut butter
- 1 peanut butter
Instructions:
1. Line a 15x10x1-inch pan with aluminum foil; spray with nonstick.
2. In a large sauce-pan over medium heat, melt the marshmallows and butter or margarine, and the 1/4 cup of peanut butter stirring constantly until smooth.
3. Remove from the heat and stir in the cereal, mixing well until all of the cereal is coated.
4. Press this mixture evenly into your prepared pan.
5. Spread a thin coat of peanut butter over the cereal mixture within 1 inch of the edges.
6. Top with frosting.
7. Starting with longest side, roll up as you would for a jelly roll, gently peeling the foil away from the cereal mixture.
8. Wrap roll in foil or plastic, seem side down and chill atleast 1 hour in the fridge or until firm.
9. Cut into 1/2-inch slices.
Title: Chocolate Lovers' Chocolate Brownie Cookies
Ingredients:
- 1/4 all-purpose flour
- 1/4 baking powder
- 1/8 salt
- 2 eggs
- 2/3 sugar
- 1/2 vanilla extract
- 1 unsalted butter
- 2 bittersweet chocolate
- 5
- 2
- 3/4
Instructions:
1. Preheat Oven to 375 degrees Farenheit. Line 2 baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.
4. While the eggs are whipping, put the butter, unsweetened, and bittersweet chocolate in a microwave-safe bowl. Put in microwave for 1 minute on high and stir with a rubber spatula. If still not melted, put back in microwave for 15 seconds at a time, stirring after each time.
5. Gently fold the chocolate mixture into the egg mixture until partially combined; there should still be some streaks. Add the flour mixture into the batter and carefully fold it inches Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
6. Drop the batter by heaping tablespoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8-9 minutes. DO NOT OVERBAKE.
7. Cool on a wire rack before removing from the baking sheets.
Title: Rich Chocolate Beetroot Cake
Ingredients:
- 425 beetroots
- 3 eggs
- 1 1/2 caster sugar
- 1 chocolate
- 100 plain flour
- 1 3/4 bicarbonate of soda
- 1/2
- 1 1/2
Instructions:
1. Finely chop beetroot in a food processor.
2. In a medium bowl, beat together eggs and caster sugar until light and creamy. Gradually beat in oil until well combined.
3. Stir in cooled melted chocolate and finely chopped beetroot. In a separate bowl sift togeth plain flour, cocoa and bi carb soda and stir into chocolate beetroot mixture.
4. Pour mixture into a greased and floured 25cm springform pan and bake in preheated oven at 180 degrees for 45-50 minutes Cool cake slightly before removing from tin.
5. Sprinkle with icing sugar and serve!
Title: Rhubarb Mousse
Ingredients:
- 3/4 sugar
- 1/4 water
- 3 salt
- 1 cream of tartar
- 1/8 heavy cream
- 1 rhubarb
- 2 blackberries
- 2 raspberries
- 1/4
Instructions:
1. Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees).
2. Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks.
3. Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick.
4. Beat the cream in a separate bowl until almost stiff, then beat in the liqueur.
5. Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours.
6. Remove the bowl from the freezer and stir in the pureed rhubarb.
7. If you are not serving immediately, hold the mousse in the freezer.
8. Serve in a glass bowl or in sherbet glasses, decorated with berries.
Title: Cookie Fruit Baskets
Ingredients:
- 1/4 butter
- 1/4 brown sugar
- 1/4 light corn syrup
- 3 1/2 all-purpose flour
- 1/2 ground pecans
- 1/2 vanilla extract
- vanilla ice cream
- berries
Instructions:
1. In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla. Drop by tablespoonfuls 3 inches apart onto parchment paper-lined baking sheets.
2. Bake at 325° for 8-10 minutes or until golden brown. Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries.