lumicero/recipes-ing2inst huggingface dataset:
Title: Food Processor Cake – Lime Chocolate Chip
Ingredients:
- 1 self-rising flour
- 1 baking powder
- 2 eggs
- 1/2 olive oil
- 1/4 brown sugar
- 1/2 chocolate chips
- 1 vanilla essence
- 2 limes
- 2 salt
- 1
Instructions:
1. *Prep Work: Preheat oven at 180C
2. In a medium bowl, mix flour. Chocolate chips and baking powder using a fork. (Dry Ingredients).
3. Using a lemon zestor, create lime rinds from the 2limes and take out the juice. (If you don’t have a zestor, you may use vegetable peeler or completely omit this step).
4. In a food processor, add sugar, oil, vanilla essence and pulse for 30secs.
5. Add eggs and pulse for a min (making sure the eggs are nicely mixed).
6. Add lime zest, juice, yellow food color and pulse for 30secs.
7. Now add “dry ingredients” to this and give it a quick pulse (2-3pulse) making sure not to chop the chocolate chips.
8. Pour the mixture in the loaf pan, sprinkle some chocolate chip on top and bake for 30min at 180°C.
9. After 30min, insert toothpick/thin knife and if it comes clean, plan the loaf pan on a cooling rack.
10. Serve with tea/coffee or eat it as is.
Title: J D's Healthy Gingerbread Muffins
Ingredients:
- 3 eggs
- 1 molasses
- 1 brown sugar
- 1 all-purpose flour
- 1 wheat flour
- 1 1/2 baking soda
- 1 ground cloves
- 1 ground ginger
- 1 butter
- 1/2 vanilla
- 1 dry buttermilk
- 2 -3 cinnamon
- 1 hot water
- 1
Instructions:
1. Combine all ingredients in a large bowl , adding hot water last. Refrigerate and let stand 4 hours or overnight until ready to use.
2. Bake in paper lined muffin tins at 350 degrees for 25 to 35 minutes.
3. Batter will keep for 2 weeks in refrigerator.
Title: Lemon-Cheese Souffle With Lemon-Ginger Sauce
Ingredients:
- 1 confectioners' sugar
- 1 low fat cottage cheese
- 2 sugar
- 2 lemon rind
- 1 confectioners' sugar
- 1/3 lemon juice
- 5 water
- 2 sugar
- 1 1/4 lemon juice
- 1/3 lemon rind
- 1/4 ground ginger
- 1 cornstarch
- 1/4 cold water
- 1 1/2
- 2
Instructions:
1. Preheat the oven to 350 degrees. Lightly coat a 6-cup souffle dish with nonstick cooking spray. Sprinkle with the 1 tablespoon confectioner's sugar to coat the dish.
2. Put the cottage cheese, sugar, egg yolks, and lemon rind in a blender. Process 1 minute until well blended.
3. In a medium bowl, beat lemon juice and egg whites until soft peaks form. Gradually beat in 1/3 cup confectioner's sugar until stiff glossy peaks form.
4. Put 1 cup of the beaten egg whites in the blender with the cheese mixture. Process until blended.
5. Pour cheese mixture into bowl with egg whites and carefully fold in just until combined. Pour into the prepared souffle dish.
6. Place the souffle dish in a pan just big enough to hold it. Fill the pan with hot water to come halfway up the side of the souffle dish. Bake at 350 for 35 minutes.
7. While souffle is baking, make the sauce: Combine 1 1/4 cups water, sugar, lemon juice, lemon rind, and ginger in a small saucepan. Bring to boiling over medium heat.
8. Dissolve cornstarch in 2 tablespoons water until blended. Stir into lemon sauce mixture. Boil 1 minute.
Title: Apple Brown Betty
Ingredients:
- 1 1/2 cooking apples
- 4 butter
- 1/2 brown sugar
- 3/4 water
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Peel, core and slice apples.
3. Place the bread slices in a food processor and blend to make fresh crumbs or finely chop it up.
4. Rub a 1-quart baking dish thickly with butter then sprinkle liberally with brown sugar.
5. Add alternating layers of sliced apples, sugar, and bread crumbs, then repeat, ending with bread crumbs.
6. Thickly sprinkle with sugar and dot with extra butter.
7. Sprinkle on the water.
8. Bake for 45 minutes to 1 hour until well browned on the top.
9. Serve warm with vanilla ice cream.
Title: Bananas on the Barbie
Ingredients:
- 4 bananas
- 2 lime juice
- 1 honey
Instructions:
1. Preheat grill.
2. Peel bananas and halve lengthwise. Place on platter or in baking dish and spray with cooking spray.
3. In a small bowl, combine honey and lime juice and set aside.
4. Place bananas cut side down on the grill. Grill for 2 minutes.
5. Brush round side of bananas with lime-honey sauce and turn over onto grill. Grill for 2 more minutes.
6. Remove bananas to serving dish and coat with the rest of the sauce.
7. Serve immediately.
Title: Fudge Cake Custard
Ingredients:
- 1 butter
- 6 sugar
- 2 flour
- 1 salt
- 1 egg
- 1 milk
- 1
Instructions:
1. Beat egg white until stiff.
2. Cream butter and sugar.
3. Add flour and salt.
4. Add cooled melted chocolate.
5. Add egg yolk and milk.
6. Gently fold egg white in mixture.
7. Spoon mixture into buttered individual custard cups.
8. Set cups into pan of water.
9. Bake 30 to 35 minutes in moderate oven or until done.
Title: Old Fashion Chess Pie
Ingredients:
- 1/2 butter
- 2 white sugar
- 1 vanilla extract
- 4 eggs
- 1 cornmeal
- 1/4 evaporated milk
- 1 distilled white vinegar
- 1
Instructions:
1. Cream butter, sugar, vanilla together.
2. Add eggs, cornmeal, evaporated milk, and stir together well.
3. Add vinegar.
4. Pour into pie shell.
5. Bake at 425 degrees F for 10 minutes then reduce heat to 300 degrees F for 40 minutes.
6. Let cool.
7. Cut and top with whipped cream.
Title: Lemony Lemon Cake
Ingredients:
- 1 3/4 sugar
- 1 butter
- 2 eggs
- 2 vanilla extract
- 2 1/2 flour
- 1 baking powder
- 1/2 salt
- 1 baking soda
- 1 buttermilk
- 3 lemons, juice and zest of
- 2 poppy seeds
Instructions:
1. Preheat oven to 350 degrees F.
2. In a mixing bowl, cream 1 cup of sugar and butter. Blend in eggs and vanilla.
3. In a seperate bowl, combine flour, baking powder, and salt. Stir into the batter.
4. Stir baking soda into buttermilk and add to the batter.
5. Fold in grated lemon peel and poppy seeds.
6. Pour batter into a greased bundt pan. Bake for 40-50 minutes, or until the cake is golden brown and has a crevice in the middle.
7. Meanwhile, combine lemon juice (about 1 cup) and 3/4 cup sugar in a saucepan and simmer over low heat until the sugar dissolves.
8. When the cake is done, let stand for 5 minutes, then drizzle sweetened lemon juice slowly over the top until it is absorbed.
Title: Apple Tarte Tatin
Ingredients:
- 4 butter
- 1/2 sugar
- 10 gala apples
- 1 puff pastry
- 1 heavy cream
- 1 sugar
Instructions:
1. In a 9-inch cast-iron skillet, melt butter over medium heat. Sprinkle 1/2 cup sugar evenly into the pan.
2. Arrange the apples in the pan. Increase the heat slightly, so the sugar simmers, and cook until the liquid in the pan is caramelized, 25 to 30 minutes. Transfer to a 425 F oven and bake until the apples are tender, about 15 minutes.
3. Unfold 1 sheet of puff pastry on a lightly floured surface. Place a plate on top and trim around the edges to make a pastry round; refrigerate until the apples are done.
4. Position the pastry over the apples and bake until deep golden and crisp, 15 to 20 minutes; let cool for 20 minutes before inverting onto a rimmed platter.
5. Whip the heavy cream with the 1 tsp sugar until soft peaks form; serve with the tart.
Title: Twinkie Toffee Temptation
Ingredients:
- 1 instant vanilla pudding
- 2 milk
- 12
- 8
- 1
Instructions:
1. Prepare pudding with milk, as directed on package. Set aside.
2. Line 13x9-inch casserole dish with bottom halves of sponge cakes, cream side up.
3. Sprinkle with 1/2 cup candy.
4. Top with reserved pudding.
5. Arrange top halves of sponge cakes on pudding.
6. Spread on whipped topping.
7. Top with remaining candy.
8. Cover and refrigerate 2 hours.
Title: Cassata Cake
Ingredients:
- 2 whole milk ricotta cheese
- 2 1/4 confectioners' sugar
- 1/2 ground cinnamon
- 1 1/2 vanilla extract
- 2 cake flour
- 1 1/2 baking powder
- 1/2 salt
- 1/4 eggs
- 5 cold water
- 1/2 white sugar
- 1 1/4 vanilla extract
- 1 cream of tartar
- 1/2 white sugar
- 1/3 water
- 1/4 light rum
- 2 unflavored gelatin
- 1 water
- 1 heavy cream
- 2 confectioners' sugar
- 2
- 1
Instructions:
1. Line a fine-mesh strainer with a double layer of wet cheesecloth. Put the ricotta in a strainer and set it over a bowl. Fold the cheesecloth over the top of the ricotta. Refrigerate for at least 4 hours, up to overnight. Discard the whey which collects in the bowl.
2. In a stand mixer outfitted with the paddle attachment, beat the confectioners' sugar, cinnamon, vanilla and chocolate chips into the thickened ricotta on low speed until well combined. Transfer to a bowl, cover with plastic wrap and chill until needed.
3. Preheat the oven to 325°F Grease and flour two 9" cake pans.
4. Sift together the flour, baking powder and salt; set aside.
5. Separate the eggs and set the whites aside. In the bowl of the stand mixer, beat the yolks until very thick and pale yellow, about 4 minutes. Gradually add the cold water, then the sugar. Beat well until sugar is dissolved. Add vanilla extract, then slowly add the sifted flour.
6. Beat the egg whites with the cream of tartar until stiff peaks form. Fold the whites into the batter carefully. Divide batter evenly between the prepared cake pans.
7. Bake in preheated oven 25 minutes or until a cake tester comes out clean. Cool in pans 10 minutes, then turn out onto a rack and cool completely.
8. Place the remaining sugar and water in a small saucepan. Bring to a boil over medium heat, then simmer until sugar is completely dissolved. Cool to room temperature, then stir in the rum.
9. Split the cake layers horizontally, to make 4 thin layers. Place one layer on a cake board or plate and drizzle or brush with rum syrup. Top with 1 to 1 1/2 cups of the filling. Place another cake layer on top, and repeat until all four layers have been placed.
10. In a microwave-safe bowl, sprinkle gelatin over cold water and let stand five minutes. Microwave in 10 second intervals until gelatin is just dissolved, stirring after each interval. If it boils, throw it out and start over.
11. Whip cream with confectioners' sugar until soft peaks form. Add melted gelatin and whip until stiff peaks form.
12. Spread frosting over top and sides of cake. Press sliced almonds all around the sides of the cake.
Title: Steamed Carrot Cake With Honey Yogurt Frosting
Ingredients:
- 26 plain yogurt
- 2 -3 honey
- 1 kosher salt
- 1 lemon zest
- 1 brown sugar
- 1 buttermilk
- 3/4 molasses
- 1/4 canola oil
- 1/4 applesauce
- 2 eggs
- 1 1/2 carrots
- 1 dried cranberries
- 1/2 dried fig
- 1/4 crystallized ginger
- 2 orange zest
- 2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1 ground cinnamon
- 1/2 ground ginger
- 1/2 ground cloves
- 1/2 nutmeg
- orange zest
Instructions:
1. Special equipment: pudding mold or ovenproof bowl.
2. To make the frosting:
3. Empty a carton of plain yogurt (without gelatin or other thickeners), into a strainer lined with a double layer of cheesecloth (or paper coffee filter), and place over a bowl. Cover with plastic wrap, and refrigerate overnight. After about 6 to 8 hours, the yogurt has released about 1 1/4 cups water, and has the consistency of soft cream cheese. Add the honey, to taste, a pinch of salt, and a few gratings of lemon peel. Mix well.
4. Preheat an oven to 350 degrees F.
5. To make the cake:
6. In a large mixing bowl, combine the brown sugar, bread crumbs, buttermilk, molasses, oil, applesauce, beaten eggs, carrots, cranberries, figs, ginger and orange zest. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Add the dry ingredients to the wet ingredients, and stir until just combined. Don't over stir. Pour the batter into a well-greased pudding mold or heatproof bowl, and cover tightly. (You can also use leftover tin cans, like a large tuna can, for example). Immerse in a water bath to come 1/3 way up the sides of your mold. Cover with a lid or tin foil. Steam for 1 1/2 hours in the oven.
7. Slather the yogurt frosting over the warm cake. Garnish with fresh grated orange zest right on top.
Title: Marion's Lemon Chiffon Souffle'
Ingredients:
- 2 unflavored gelatin
- 1 sugar
- 6 eggs
- 1 1/4 water
- 1 lemon, zest of
- 1/2 fresh lemon juice
- 1 1/2 ladyfinger
Instructions:
1. Put gelatin, 3/4 cup sugar and egg yolks in a saucepan and beat to blend to make stream (ribbon).
2. Add water and cook over medium heat, stirring, till boiling.
3. Pour into large bowl.
4. Add lemon rind and lemon juice.
5. Set into a 9 x 13 inch pan of water and ice.
6. Stir occasionally till soft-set (30 to 40 minutes).
7. Beat cream and fold into lemon mixture.
8. Beat egg whites and gradually add 1/4 cup of sugar.
9. Fold into lemon mixture.
10. Line spring-form pan with lady fingers and a collar - or - pour into a souffle' pan using a collar.
11. Garnish with cream and lemon slice.
Title: Tiramisu
Ingredients:
- 1 1/2 heavy whipping cream
- 1/2 sugar
- 8 mascarpone cheese
- 1 1/2 Amaretto
- 2 ladyfingers
- 1/4
- 48
- 1/2
- 1
Instructions:
1. Whip the cream with 2 T sugar, in a chilled bowl until stiff. Set aside.
2. Blend egg yolks with the remaining sugar until pale yellow.
3. Fold mascarpone into egg mixture until thoroughly incorporated.
4. Fold whip cream into egg mixture, gently but thoroughly.
5. In a medium bowl combine coffee and Amaretto.
6. Dip the lady fingers quickly into the coffee mixture.
7. Layer into a 9 x 13 pan, covering the bottom with lady fingers.
8. Pour 1/2 of the egg mixture over the lady fingers.
9. Repeat for another layer.
10. Sift cocoa over the top until evenly dispersed.
11. Garnish with chocolate curls.
12. Chill for at least one hour. Serve.
Title: Rhubarb Meringue Squares
Ingredients:
- 1/4 butter
- 1/4 sugar
- 1 egg
- 1 vanilla
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 3 fresh rhubarb
- 1/2 sugar
- 1/2 cinnamon
- 2 water
- 3 cornstarch
- 2 water
- 2 sugar
- 1/2 flaked coconut
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Grease a 8x8-inch square baking pan.
3. Crust: Beat butter and sugar in a bowl until smooth;beat in egg and vanilla. Sift flour, baking powder and salt and mix into butter/sugar mixture until a stiff dough forms; press into bottom and 1/2-inch up sides of prepared pan. Bake until firm, about 15 minutes.
4. While crust is baking, in a saucepan over medium heat, mix rhubarb, sugar cinnamon and 2 tbsp water. Bring to boil, then reduce heat and cook until rhubarb is soft, about 10 minutes. In a cup mix 2 tbsp of water with cornstarch, add to saucepan, stirring constantly, until sauce thickens. Spread over baked crust.
5. Topping:In a medium bowl, beat egg whites to soft peaks. Gradually beat in sugar until stiff peaks form. Spread meringue over rhubarb layer. Sprinkle with coconut. Bake 10 minutes or until meringue is golden brown. Cool completely. Cut into squares.
Title: Buttermilk Pound Cake Loaf
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 3/4 vanilla
- 3 eggs
- 1 1/2 all-purpose flour
- 1/8 baking soda
- 1/4 salt
- 1/2 buttermilk
Instructions:
1. In a large bowl, beat shortening and sugar until smooth.
2. Add vanilla.
3. Add eggs, one at a time, beating after each addition.
4. In another bowl, sift together flour, baking soda, and salt.
5. Alternately add flour mixture and buttermilk, a little at a time into shortening mixture until blended.
6. Pour into a greased and flour 9 x 5 inch loaf pan.
7. Bake at 325 degrees for 1 hour.
Title: Chocolate & Matcha Green Tea Cakes
Ingredients:
- 3/4 granulated sugar
- 3/4 all-purpose flour
- 2/3 all-purpose flour
- 8 butter
- 3 eggs
- 3 chocolate
- 1 1/2 baking powder
- 2 salt
- 1 1/2
- 1
Instructions:
1. Melt the butter and keep.
2. Melt the chocolate using a double-boiler.
3. Beat the eggs with the sugar until white in color.
4. Add the melted the butter and mix well.
5. Add the sifted flour and baking powder, with a pinch of salt.
6. Divide the batter in two halves. In the first half, add the Matcha tea, in the second the chocolate and cocoa diluted in milk.
7. Grease 6 small molds and coat with flour. Remove the excess.
8. In equal proportions, pour in each the chocolate, then the Matcha tea preparation. Run a fork in the batter to describe a movement. Bake in a preheated oven for 30 min, temperature 350°F.
Title: Gingerbread Souffles With Vanilla Sauce
Ingredients:
- 1/4 unsalted butter
- 1/4 all-purpose flour
- 1 milk
- 2/3 sugar
- 1/4 molasses
- 2 dark rum
- 2 powdered ginger
- 1 vanilla extract
- 1 ground cinnamon
- 1 salt
- 5 cream of tartar
- 6 half-and-half
- 1/2 vanilla bean
- 2 sugar
- 1 Bourbon
- 1/3
- 4
- 2
Instructions:
1. For the sauce, combine the half and half, vanilla bean and vanilla seeds in a mediumsaucepan and bring to a low boil over medium heat.
2. Take the pan from the heat.
3. In a medium bowl, whisk together the sugar and egg yolks, then gradually whisk in the hot half and half.
4. Return the mixture to the saucepan and stir with a wooden spoon over medium low heat until the custard thickens enough to coat the badk of the spoon, about 5 minutes.
5. (DO NOT BOIL or the mixture will curdle).
6. Strain the sauce through a fine sieve into a small bowl and stir in the bourbon.
7. Let cool to room temperature, then cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
8. Preheat oven to 400*F.
9. Butter eight ounce ramekins.
10. Coat the insides evenly with sugar and shake out the excess.
11. Put the dishes on a large baking sheet and set aside.
12. Melt the butter in a heavy medium saucepan over medium heat.
13. Add the flour and whisk until the mixture is smooth and bubbly, about 2 minutes.
14. Gradually whisk the milk into the flour mixture, whisking constantly until the milk is thickened and themixture is smooth, about 2 to 3 minutes.
15. Take the pan from the heat and whisk in the sugar, molasses, rum, ginger, vanilla, cinnamon and salt.
16. Let cool until warm, about 10 minutes.
17. Whisk in the egg yolks and set aside.
18. Whip the egg whites with an electric mixer at high speed until frothy.
19. Add the cream of tartar and beat until the whites are still, but not dry.
20. Gently fold the egg whites into the yolk mixture in three additions.
21. Divide the batter among the prepared dishes and run the tip of a knife around the top of the mixture, about 1/2 inch from the edge to facilitate crowning.
22. Bake the souffles until puffed and golden, about 15 minutes.
23. Serve right away, making an indentation in the souffles and drizzling in the sauce.
Title: Cranberry-Orange Pound Cake
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1 water
- 1 margarine
- 1/2 eggs
- 1 fresh cranberries
- 4 frozen cranberries
- 1 1/2 granulated sugar
- 1 Gold Medal all-purpose flour
- 1 butter
- 1/2
Instructions:
1. Heat oven to 325°F Grease and flour, or spray with baking spray with flour, 12-cup fluted tube cake pan.
2. In large bowl, beat dry cake mix, dry pudding mix, water, melted butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Fold in cranberries. Spread in pan.
3. Bake 57 to 63 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
4. In 1-quart saucepan, cook all sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake.
5. High Altitude (3500-6500 ft): Bake 63 to 69 minutes.
Title: Almond Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 egg
- 1 all-purpose flour
- 2 baking powder
- 1 1/4 salt
- 1/4
- 36
Instructions:
1. Preheat oven to 350°F Line baking sheets with parchment paper.
2. Combine shortening and sugar in a large bowl. Beat at medium speed with electric mixer until light and fluffy, about 5 minutes. Beat in egg and almond extract until well blended.
3. Combine flour, baking powder, and salt in a medium bowl. Add to shortening mixture; blend well. Wrap dough in plastic wrap, refrigerate for 2 hours.
4. Roll rounded tablespoons of dough into balls. Place on prepared baking sheets about 2-inches apart. Flatten slightly with fingertips. Gently press almond into center of each.
5. Bake 12-15 minutes or until cookies are just done but not brown. Cool on cookie sheet 4 minutes, transfer to cooling rack.
Title: Bailey's Fudge Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 4 eggs
- 1 irish cream
- 2/3 instant coffee
- 1 flour
- 1 pecans
- 1/2 pecan halves
- 3/4 sour cream
- 1/4 irish cream
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Grease a 9" round cake pan.
3. Cream butter and sugar, blend in eggs.
4. Add chocolate syrup, Irish Cream, coffee crystals and flour, mixing until well blended.
5. Fold in chopped pecans.
6. Pour into prepared pan.
7. Bake for 55-60 minutes, until center is firm and a toothpick inserted in center comes out clean.
8. Remove from pan onto wire rack to cool.
9. Dip one end of pecan halves halfway into melted chocolate to coat, place on waxed paper and chill.
10. To remaining melted chocolate add sour cream and Irish Cream.
11. Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake.
12. Decorate with dipped pecans.
13. Cool to set topping.
Title: Christmas Cut Outs
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 2/3 sugar
- 2 eggs
- 4 1/2 flour
- 1 salt
- 1/2 baking powder
- 1 baking soda
- 1 sour cream
- 1 vanilla
Instructions:
1. Cream together butter, shortening and sugar. Beat in eggs. Stir in flour, salt, baking powder and baking soda. Mix in sour cream and vanilla. My Mom uses her hands at this point because the dough is hard to mix.
2. Chill overnight.
3. Roll out 1/4 inch thick and cut into desired shapes with cookie cutters.
4. Place on ungreased cookie sheets and bake at 375 degrees for 12-15 minutes.
5. My Mom frosts them with an icing made with powdered sugar, softened butter, a few tablespoons of milk and a splash of vanilla. She doesn't measure, just eyeballs it until it's spreadable but not too thick. Then we put on desired sprinkles or colored sugars.
Title: Black Forest Ice Cream Pie
Ingredients:
- 12 butter
- 5 chocolate chip ice cream
- 1 fresh cherries
- 1 frozen cherries
- 3 sugar
- 2 cornstarch
Instructions:
1. Preheat oven to 350°F.
2. Place ice cream cone pieces into food processor and pulse until finely ground. Combine ground ice cream cone pieces with butter in large bowl. Press mixture firmly into the bottom and sides of a 9 ½” pie pan. Bake 10 minutes; set aside while it cools.
3. Soften ice cream for spreading by removing from freezer and setting aside for 10-15 minutes. Spread ice cream evenly in pie pan. Cover with plastic wrap and freeze until solid, about 2 hours. (This step can be done up to two days in advance.).
4. Simmer cherries, sugar, and cornstarch in a medium pot over medium heat. If using fresh cherries, add 1 to 2 tablespoons water to prevent sticking. Reduce heat to medium-low and cook, stirring frequently, until thickened, 1 to 2 minutes. Place in refrigerator until cold.
5. At serving time, spoon cherry mixture on top of pie (if not serving entire pie at once, spoon cherries on individual servings). Cut into wedges and serve.
Title: Plum Pudding
Ingredients:
- 2 sugar
- 1 plum
- 1 1/4
- 1
Instructions:
1. Place the sugar and 2/3 cup water in a heavy-bottomed saucepan. Bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes.
2. Add the plums and simmer for 3-8 minutes, until tender but still holding their shape.
3. Divide the plums and syrup in half and leave to cool. Puree half.
4. Drain the remaining plums and place at the bottom of a serving dish.
5. Fold the whipped cream into the puree.
6. Beat the egg white and fold into the cream. Pour over chopped pistachio nuts and serve.