lumicero/recipes-ing2inst huggingface dataset:
Title: Pecan Cookie Mix in a Jar With Marshmallow Glaze
Ingredients:
- 1/2 pecans
- 1 light brown sugar
- 2 all-purpose flour
- 1 baking soda
- 1/2 mini marshmallows
- 1/2 powdered sugar
Instructions:
1. Layer ingredients in order given in a 1 quart wide mouth jar.
2. Press each layer firmly in place.
3. Add flour mixture in several additions.pressing each addition in till it becomes firm.
4. Put glaze ingredients in a zipper sandwich bag.label it "GLAZE MIX".
5. add a ball of foil to top of jar to keep ingredients in place.
6. attach the following instructions.
7. remove the glaze mix bag from jar.set aside.
8. empty jar ingredients into a large mixing bowl.
9. blend thoroughly with a whisk.
10. add 1 1/4 sticks very soft butter.
11. 1 large egg and 1 tsp vanilla.
12. Mix with electric mixer until a crumbly dough is formed.
13. finish mixing with your hands until dough if formed.shape dough into 1" balls.place 2" apart on sprayed cookie sheet.
14. flatten cookie with your fingertips.
15. bake at 350* for 16-20 minutes.cool 5 minutes on baking sheets.then remove to wire racks.make frosting .empty frosting bag contents into a small microwave safe bowl.add 3 tbls butter or margarine.microwave 20 seconds.stir well.microwave 10 more seconds.stir until all marshmallows are melted.put some on each cooled cookie.
Title: Hot Fudge Cake
Ingredients:
- 1 3/4 brown sugar
- 1 all-purpose flour
- 6 baking powder
- 2 salt
- 1/2 milk
- 1/2 butter
- 2 vanilla extract
- 1/2 boiling water
- 1 1/2 vanilla ice cream
- 1 3/4
Instructions:
1. In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt.
2. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined.
3. Spread evenly into a 3-qt. slow cooker coated with nonstick cooking spray. Sprinkle with chocolate chips.
4. In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir).
5. Cover and cook on high for 4 to 4 1/2 hour or until a toothpick inserted near teh center of cake comes out clean. Serve warm with ice cream.
Title: Lemon Layer Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 self rising flour
- 4 eggs
- 1 milk
- 1 vanilla
- 2 water
- 5 cream of tartar
- 1/4 sugar
- 1 1/3 corn syrup
- 2 vanilla
- 1
Instructions:
1. for cake:
2. cream butter until fluffy. add sugar and cream 6 minutes.
3. add eggs one at a time
4. alternate adding flour and milk, starting and ending with flour.
5. add vanilla, mix until combined.
6. pour into 3 greased 9 in cake pans and level, dropping each 3 times to get bubbles out
7. bake at 350 for 25- 30 minutes.
8. cool completely.
9. for frosting:
10. whisk first 5 ingredients together in a large stainless bowl.
11. place bowl in a large deep skillet with 1 inch simmering water.
12. beat on low speed until it reaches 140 degrees- dont stop beating while it's in the water, if you have to remove the bowl to take temp, do so.
13. beat on high speed (in the water) exactly 5 minutes.
14. remove from heat, add vanilla and beat 2-3 more minutes until cool
15. assemble:
16. spread lemon curd between the layers and frost with the 7 minute frosting.
Title: Lemon Berry Trifle
Ingredients:
- 2 berries
- 1/4
- 6
Instructions:
1. In a large bowl, combine cheesecake filling and lemon curd.
2. Spread 2 1/3 cups cheesecake mixture on the bottom of a 3 1/2-quart trifle bowl. Sprinkle with 2 cups crumbs. Top with 2 cups mixed berries.
3. Repeat layers twice, ending with berries. Cover and chill, or serve immediately.
Title: Yummy 3-Ingredient, No-Bake, Chocolate-Peanut Butter Layer Cake
Ingredients:
- 2 1/2 heavy whipping cream
- 1 chocolate graham crackers
- 18
Instructions:
1. Heat 2/3 cup cream in a large microwavable bowl until steaming.
2. Add chips; whisk until smooth; slowly whisk in remaining cream; chill 15 minutes.
3. Beat the chilled cream just until soft peaks form.
4. Arrange 3 graham crackers, side by side, long sides touching, on a serving plate (looks nice on a rectangular plate, if you have one).
5. Spread crackers evenly with 1/2 cup cream mixture.
6. Repeat for 4 more layers, then add 1 more layer of crackers only.
7. Chill layers (and leftover whipped cream) for 1 hour.
8. Spread top and sides of "cake" with remaining whipped cream "frosting."
9. Chill 4 hours, or up to 2 days.
10. Decorate cake with more pb chips, if desired.
11. Slice with a serrated knife, using a sawing motion.
Title: Warm Churros and Hot Chocolate
Ingredients:
- 1 unsalted butter
- 1 1/4 kosher salt
- 4 all-purpose flour
- 1 eggs
- 4 1/2 bittersweet chocolate
- 7 sugar
- 2/3 sugar
- 1 ground cinnamon
- 2
- 1
- 2
Instructions:
1. In a large saucepan, bring 1 3/4 cups of water to a boil with the butter and 1/2 teaspoon of salt. Remove from the heat, add the flour and stir vigorously until incorporated. Return to moderate heat and cook, stirring, until the dough pulls away from the side, 3 minutes. Remove from the heat.
2. Using an electric mixer, beat the dough at low speed for 1 minute, just until slightly cooled. Increase the speed to medium-high and beat in the eggs and egg white, one at a time. Transfer the dough to a bowl, press a sheet of plastic wrap directly on the surface and refrigerate until cooled to room temperature, about 15 minutes.
3. Meanwhile, in a large saucepan, heat the milk with 1/2 cup of water until small bubbles appear around the edge. Add the chocolate, cocoa powder, 1/2 cup plus 2 tablespoons of the sugar and a pinch of salt and whisk over low heat until the chocolate is melted. Keep warm over very low heat.
4. In another large saucepan, heat the oil to 375°. Set a rack on a large baking sheet and cover with paper towels. In a pie plate, combine the remaining 1/2 cup of sugar with the cinnamon. Scoop the dough into a large pastry bag fitted with a large star tip.
5. Working quickly, squeeze 6-inch lengths of the dough into the hot oil, cutting them off with a knife. Fry no more than 8 churros at a time; they expand a bit as they cook. Fry over moderately high heat, turning once or twice, until browned, about 8 minutes. Drain the churros on the rack for 2 minutes, then toss with the cinnamon sugar in the pie plate. Serve at once with hot chocolate.
Title: Sweet Ricotta With Chocolate
Ingredients:
- 2 ricotta cheese
- 1/4 sugar
- 1/2 raisins
- 1/4
- 1
Instructions:
1. Put ricotta in a large fine sieve set over a large bowl; let drain 20 minutes.
2. Discard liquid.
3. Transfer ricotta to a serving bowl.
4. Stir in sugar until smooth.
5. Fold in chocolate.
6. Ricotta mixture can be refrigerated, covered, up to 8 hours.
7. Stir in nuts or raisins, if desired, before serving.
8. Serve with biscotti and fruit.
Title: Chilled Strawberry and Pimm's Zabaglione
Ingredients:
- 200 strawberries
- 1 gelatin
- 2 gelatin
- 2 water
- 150
- 5
- 100
- 1
Instructions:
1. Sprinkle the strawberries with the sugar and set aside for 2-4 hours.
2. Put the gelatine leaves into a small bowl of cold water and leave for five minutes until soft.
3. If using the powdered gelatine, stir into the very hot water until dissolved.
4. Pour 3 tbs of the Pimm's into a small saucepan and heat gently.
5. If using the gelatine leaves, squeeze the water from the gelatine and add to the hot Pimm's, whisking furiously until dissolved.
6. The procedure is the same for the powdered, except that you just stir the whole mixture in, including the water.
7. Set the Pimm's and gelatine mixture aside but keep warm.
8. Now, bring an inch or two of water to a bare simmer in a saucepan that will hold a large mixing bowl, without the bottom of the bowl touching the water.
9. Put the egg yolks and sugar into the mixing bowl, off the heat.
10. Use an electric beater to whisk for three minutes, until thick and pale.
11. Pour in the remaining Pimm's (not the gelatine mixture) and beat for another minute.
12. Put the bowl over the barely simmering water and beat continuously until the mixture has at least doubled and looks frothy, like the head on a glass of Guinness.
13. Take off the heat, pour in the gelatine mixture and beat for one minute.
14. Place the bowl in a sink of ice-cold water and cool for about 10 minutes, whisking occasionally.
15. Whip the cream into soft peaks and then whisk it into the zabaglione.
16. Spoon into four large wine glasses, leaving an inch at the top for the strawberries.
17. Cover and refrigerate for at least two hours.
18. Just before serving, spoon the strawberries and their juices into the top of the glasses.
Title: Angel Cake
Ingredients:
- 1 1/2 powdered sugar
- 1 1/2 all-purpose flour
- 1 cream of tartar
- 1 1/2 vanilla
- 1 sugar
- 1
Instructions:
1. Bring egg whites to room temperature.
2. Sift powdered sugar and flour together 3 times.
3. In a large bowl beat egg whites, cream of tartar, and vanilla with electric mixer on medium speed till soft peaks form.
4. Gradually add sugar, about 2 tbs at a time, beating till stiff peaks form.
5. Sift about 1/4 of the flour mixture over beaten egg whites; fold in gently.
6. Repeat, folding in remaining flour mixture by fourths.
7. Pour into an ungreased tube pan (10 inch).
8. Bake on the lowest rack in a 350°F oven for 40-45 minutes or till top springs back when lightly touched.
9. Immediately invert cake (leave in pan); cool thoroughly.
10. loosen sides of cake from pan; remove cake.
Title: Dutch Funnel Cake
Ingredients:
- 2 eggs
- 1 1/3 milk
- 2 2/3 flour
- 1/4 sugar
- 1/4 salt
- 2 baking powder
- powdered sugar
Instructions:
1. Beat eggs, add milk and beat again.
2. Sift dry ingredients into a large bowl.
3. add egg mixture and beat until smooth.
4. Heat oil to 400 degrees.
5. Pour 1/2 cup of batter into a funnel.
6. let batter drizzle into hot oil starting at the center and expanding in a circular motion, criss-crossing with the last bit of batter.
7. brown on both sides.
8. drain on paper towels.
9. sprinkle with powdered sugar.
Title: Rhubarb Strawberry Pie
Ingredients:
- 3 rhubarb
- 1 fresh strawberries
- 3 butter
- 2 eggs
- 2 1/4 sugar
- 4 cornstarch
Instructions:
1. Wash the rhubarb. Do not peel. Mash and drain the strawberries and remove the hulls.
2. Cream the butter until soft and add beaten eggs. Stir until smooth.
3. Combine the sugar and the cornstarch and add to the butter/egg mixture and mix well.
4. Put fruits together in the pastry lined pie pan and pour egg mixture over the fruit.
5. Adjust crisscross pastry strips for the top. Moisten the rim with cold water.
6. Bake at 450 for 10 minutes and then turn down the heat to 325 and bake until filling has thickened and the top is nicely browned, about 25 to 30 minutes.
7. Cool completely before serving. Serve soon after making when flavor is best.
Title: Eggnog Rice Pudding
Ingredients:
- 3/4 long grain white rice
- 1/4 salt
- 1 1/2 water
- 1 nutmeg
- 1/4 dried cranberries
- 1/2
Instructions:
1. Combine the rice, salt, and water in a large, heavy saucepan and bring to a simmer over medium high heat.
2. Cover and reduce heat to low, and simmer until the water has been absorbed, about 15 minutes.
3. Add the egg nog and nutmeg and cook over medium heat stirring continuously about 30 minutes. The rice is done when it becomes thick. Do not over cook the pudding or it will be gummy.
4. Remove from heat.
5. Stir in the cranberries, if desired.
6. Can be served warm or cold.
Title: Vanilla Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 egg
- 1 1/2 all-purpose flour
- 1 vanilla extract
Instructions:
1. Preheat oven to 350.
2. Line cookie sheets with parchment paper.
3. Beat the butter and sugar until light and fluffy.
4. Beat in the egg.
5. Add in the vanilla.
6. Add in the flour.
7. Roll dough into 12 equal sized balls.
8. Place balls on prepared sheets, leaving 3 inches between to allow for spreading.
9. Press dough balls down lightly.
10. Bake 12-15 minutes, until firm.
11. Cool on rack.
Title: Spritz
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 2 vanilla extract
- 4 all-purpose flour
- 1 baking powder
Instructions:
1. Demo about using cookie press http://www.food.com/bb/viewtopic.zsp?t=243023.
2. Set out the butter so it is at room temperature.
3. Preheat oven to 325 degrees.
4. In a mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each addition, add the vanilla.
5. In a different bowl combine flour and baking powder; add this dry mixture to creamed mixture and mix well.
6. If you want to add a drop of food coloring, do so.
7. Put a portion of dough into the cookie press.
8. Shape dough with cookie press. ( When I use the swirlie plate, I like to get some dough onto the cookie sheet with press' feet? down --whatever you call them- LOL-- right on the cookie sheet and then turn the screw gizmo about 3 rotations. The first few usually do not look the best but by about the third one I have it figured out.).
9. Place on ungreased cookie sheet.
10. Bake at 325 degrees for 14-15 minutes. If you use a dark cookie sheet it will take less time.
Title: Apple Crisp With Dried Cranberries
Ingredients:
- 1 pecans
- 3/4 all-purpose flour
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground allspice
- 1/8 ground cloves
- 1 salt
- 3/4 granulated sugar
- 1/2 light brown sugar
- 1/2 unsalted butter
- 3/4 golden delicious apples
- 8 fresh lemon juice
- 3 dried cranberries
- 1/2
Instructions:
1. Preheat oven to 350°F Butter a 9x12-inch oval baking dish.
2. Spread pecans on a baking sheet and bake until lightly toasted 5-7 minutes. Remove from the oven and let cool.
3. FOR THE TOPPING: In a large bowl, stir together the flour, cinnamon, nutmeg, allspice, cloves and salt. Add the toasted pecans, rolled oats, granulated sugar, brown sugar and butter. Using your fingertips, rub the mixture together until it resembles coarse crumbs. Set aside.
4. FOR THE FILLING: Peel, Halve and core the apples, then cut lengthwise into slices 1/2-inch thick. Place in a bowl, immediately. Add the lemon juice and dried cranberries and toss to coat with juice.
5. Pour the filling into prepared dish leveling the surface. Sprinkle the topping evenly over the fruit, pressing down on it lightly and leaving about 1/4-inch space between the topping and the pan sides.
6. Bake until the topping is golden brown and bubbling 40-45 minutes, covering the top with aluminum foil if the crust begins to over brown.
7. Transfer to a rack and let cool for 15 minutes before serving.
Title: Chocolate-Peanut Butter Casserole
Ingredients:
- 1/2 all-purpose flour
- 3/4 sugar
- 3/4 baking powder
- 1/3 milk
- 1 vanilla
- 1 peanut butter
- 1/4 cocoa powder
- 1/3 boiling water
- 1/4 chocolate-covered graham cracker cookies
- 3/4
- 1/3
- 2
Instructions:
1. In a mixing bowl, combine flour, 1/4 cup of sugar, and baking powder.
2. Add milk, oil, and vanilla.
3. Using a wire wisk, stir mixture until smooth.
4. Add peanut butter and semisweet chocolate pieces; stir in.
5. Pour batter into an ungreased 1-quart casserole dish; set aside.
6. In the same mixing bowl, mix together 1/2 cup sugar, and the cocoa powder.
7. Gradually stir in the boiling water.
8. Pour mixture over the batter in the casserole.
9. Bake, uncovered, at 350 degrees for 35-40 minutes or until pick comes out clean.
10. Take out of the oven; top with peanuts and graham cracker crumbs.
11. Serve warm with whipped cream.
Title: Karanji (Gujiya)
Ingredients:
- 1 wheat flour
- 3 ghee
- 1 salt
- 1/2 coconut
- 1 sugar
- 3 1/4 milk
- 1 1/2 raisins
- 6 cardamom powder
- 6 poppy seed
- 1/2
- 1
Instructions:
1. In a mixing bowl combine the salt, flour and ghee. Mix together well.
2. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
3. For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
4. Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
5. After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
6. The karanji can last for 7-8 days if stored in an air tight container.
Title: Chocolate Tiramisu
Ingredients:
- 250 mascarpone cheese
- 2 icing sugar
- 3/4 strong black coffee
- 1/4 marsala
- 3/4 pouring custard
- 2 1/2 sponge cake fingers
- 1 1/2 dark chocolate
- 175
Instructions:
1. Line an 18cm x 28cm slice pan with baking paper extending 2cm above edges.
2. Using an electric mixer, beat marscapone and icing sugar in a large bowl until combined.
3. Mix coffee and marsala and gradually beat 2 tablespoons of coffee/marsala mixture into the marscapone mixture.
4. Fold cream through marscapone mixture.
5. Blend cooled chocolate and custard in a bowl together and chill them until both required.
6. Pour remaining coffee mixture into a shallow dish and dip each sponge finger into mixture. Layer in prepared pan with marscapone mixture, finishing with chocolate custard and grated chocolate.
7. Chill until required and dust with cocoa before serving in squares accompanied by cream.
Title: Flourless Almond Cookies
Ingredients:
- 1 almond butter
- 1 peanut butter
- 1/2 egg
- 1 sugar
- 1 baking powder
- vanilla
- marmalade
Instructions:
1. Turn oven on to 350 fahrenheit.
2. Mix egg, sugar, and vanilla, in a bowl. then mix in almond butter and baking powder.
3. On parchment paper covered baking tray make a thumb print in each cookie and fill with jam.
4. Place in oven for about 12 minute.
Title: Banana Split Pie
Ingredients:
- 1 vanilla yogurt
- 1/2 bananas
- 2 cherry pie filling
- 2 fresh strawberries
- 1
Instructions:
1. Heat oven to 375
2. Fold out pie crusts and double them.
3. Pinch edges of crust and bake for 20 minutes.
4. Spread 1/4 cup of melted chocolate chips over cooled crust.
5. Spread yogurt over chocolate.
6. Spread cherry pie filling over yogurt
7. Arrange banana slices over chocolate and drizzle with remaining chocolate
8. Chill before serving.
Title: White Chocolate Mousse - Sugar Free
Ingredients:
- 3 sugar-free instant white chocolate pudding mix
- 1 heavy whipping cream
- 1 water
- 1
Instructions:
1. Pour pudding mix in bowl.
2. Add remaining ingredients.
3. Whip until almost stiff.
4. Chill for 2 hours.
Title: Apple Muffins
Ingredients:
- 1 1/2 sugar
- 1/4 cinnamon
- 2 white flour
- 4 baking powder
- 1/4 salt
- 1 cinnamon
- 1/4 nutmeg
- 1/8 clove
- 1 1/2 milk
- 1/2 brown sugar
- 1/2 butter
- 2 honey
- 1 egg
- 1 apple
- 3 1/2
Instructions:
1. Mix together first two ingredients (Sugar & Cinnamon) reserve for topping.
2. Sift together all dry ingredients except brown sugar.
3. In a bowl, cream together, brown sugar, butter, honey, milk and egg.
4. Add creamy mixture to dry ingredients.
5. Add Bran flakes and grated apples to mixture.
6. Sprinkle sugar & cinnamon mixture over each muffin.
7. Bake at 400F for 20 minutes, or until golden brown.
Title: Brandy lace Cookies
Ingredients:
- 1/4 sugar
- 1/4 margarine
- 1/4 Karo light corn syrup
- 1/2 dark corn syrup
- 1/4 flour
- 2 pecans
- walnuts
- brandy
- white chocolate
Instructions:
1. Preheat oven to 350°f.
2. Lightly grease and flour cookie sheets.
3. In small saucepan combine sugar, margarine, and corn syrup.
4. Bring to boil over medium heat.
5. ,stirring constantly.
6. Remove fom heat.
7. Stir in flour, pecans and brandy.
8. Drop 12 evenly spaced half teaspoonfuls of batter onto prepared cookie sheets.
9. Bake 6 minutes or until golden.
10. Cool 1 to 2 minutes until cookies can be lifted but are still warm and pliable; remove with spatula.
11. Curl around handle of a wooden spoon;slide off when crisp.
12. If cookies harden before curling, return to oven to soften.
13. If desired, drizzle with melted chocolate.
14. If time is limited, curling of the cookies is optional.
Title: Banana Crisp (Platanitos Horneados) Zwt3
Ingredients:
- 4 -6 bananas
- 1/4 brown sugar
- 2 rum
- 1 lime juice
- 1/2 vanilla extract
- 1/2 ground cinnamon
- 1/4 nutmeg
- 4 butter
- 1 - 1 1/2 ladyfinger
- 1/4 walnuts
Instructions:
1. Combine bananas, brown sugar, rum, lime juice and spices in a bowl, tossing to coat the bananas with the mixture.
2. Place banana mixture in a greased 8x8 inch baking dish.
3. Melt butter in a saucepan over low heat.
4. Stir in the ladyfinger crumbs and walnuts.
5. Sprinkle over the bananas.
6. Bake in a preheated 350F oven until golden brown about 20 minutes.
7. Serve warm.
Title: Triple Chocolate Bread Pudding
Ingredients:
- 6 butter
- 8 walnuts
- 1 eggs
- 8 sugar
- 4 salt
- 1 chocolate milk
- 1/2 vanilla extract
- 1
- 2
- 1/2
Instructions:
1. Tear the bread into chunks approximately 1 inch square.
2. Toss them in a bowl with the melted butter, walnuts, and chocolate chunks.
3. Spread the mixture in a buttered 9 x 13 x 2 baking dish.
4. Beat the eggs slightly.
5. Beat in the sugar, cocoa, salt, chocolate milk, and vanilla.
6. Pour this mixture over the bread.
7. Let it stand for at least 1/2 hour.
8. With a broad spatula, occasionally push the bread down into the liquid as it soaks.
9. Preheat the oven to 350.
10. Bake for 30 to 40 minutes until the pudding is puffed and just set.
11. Rush it to the table and serve with vanilla ice cream or whipped cream.
Title: Stuffed Lychee
Ingredients:
- 2 lychees
- 1 cream cheese
- 1 sherry wine
- 1 salt
- 3 crystallized ginger
- 2
Instructions:
1. Drain lychees.
2. In small bowl of electric mixer, beat cream cheese with sherry and salt until mixture is smooth. Stir in remaining ingredients.
3. Stuff lychees.
Title: Nutty Cheesecake Cookies
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 sugar
- 1 all-purpose flour
- 1/2 pecans
Instructions:
1. Cream butter and cream cheese together.
2. Gradually add sugar, beating until light and fluffy.
3. Add flour and beat well.
4. Stir in nuts.
5. Shape into 1" balls, placing 2" apart on ungreased cookie sheets.
6. Dip bottom of drinking glass in water and gently press each cookie until about 2" in diameter.
7. Bake at 375°F for 12 to 13 minutes.
8. Cool 2-3 minutes on cookie sheets before removing.
Title: Cajeta
Ingredients:
- 1 sugar
- 3/4 butter
- 2
Instructions:
1. On low heat combine evaporated goat milk, sugar, and butter. It's best to use a non-stick pan and a wooden spoon!
2. Stir often until a pale golden color is reached (about 25 minutes).
3. Raise heat so it's between low and medium. Continue to cook stirring constantly to prevent scorching. The cajeta will start to become thick in another 25 minutes or so.
4. Cook until the sauce is no longer runny and can slowly flow from the spoon, it should be somewhat thick or at soft ball stage (240°F).
5. Enjoy! This is best served over ice cream, apples, or even by itself. The sauce will begin to thicken more as it cools.
Title: Caramelized Peaches and Sweet Ricotta
Ingredients:
- 1 1/2 part-skim ricotta cheese
- 1 vanilla extract
- 3 honey
- 8 granulated sugar
- 1/2 orange
- 1 unsalted butter
- 1 1/2 gingerroot
- 2 brandy
- 2 fresh mint leaves
Instructions:
1. Place ricotta cheese in food processor and blend until completely smooth. Remove and stir in vanilla extract and honey. Refrigerate until ready to serve. (This can be done ahead, but the ricotta cheese will become more honey-flavored.).
2. When ready to serve, prepare and premeasure all ingredients and have assembled by skillet. This dish will cook quickly. Organize dessert bowls or plates. Mound equal amount of sweetened ricotta cheese on each plate.
3. Heat a 10-inch skillet over medium-high heat on the cooktop. Sprinkle sugar into dry, hot skillet. Shake pan to distribute sugar evenly on surface of skillet. Lower heat to medium and allow sugar to melt and turn caramel-colored, about 10 to 12 minutes. Do not rush this process or the sugar will burn and scorch. When sugar is mostly liquid and golden brown, remove pan from heat. Carefully add, all at once, the orange juice, zest, butter, and ginger. Cook and stir until sugar is mostly dissolved. Add peach slices, return pan to heat, and continue cooking and gently stirring until peaches are barely done and a rich, flavorful sauce has been created. Add brandy, if desired, and cook for about 1 minute.
4. Spoon equal amounts of peaches and sauce over the mounds of cheese and decorate each with a fresh mint leaf or sprig of mint. Serve immediately.