lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Cake
Ingredients:
- 2 1/2 cold water
- 1/2 tart baking apples
- 4 eggs
- 3 salt
- 1 butter
- 1/2 sugar
- 2/3
Instructions:
1. Put the water and lemon juice in a large saucepan.
2. Halve, core and peel the apples and drop them in the lemon water to prevent discoloring.
3. Add another 1/2 cup of water, if necessary, to cover the apples.
4. Cover the pan and bring to a boil quickly.
5. Reduce heat and simmer uncovered for 3-5 minutes, until apples are just barely tender.
6. Remove apples from the pan and drain them.
7. Preheat oven to 350F.
8. Butter a 10-inch pie plate.
9. Separate the eggs.
10. Put the egg whites in a mixing bowl with a pinch of salt and whip them until stiff peaks form.
11. In another bowl, cream the butter and sugar.
12. Stir in the egg yolks and almonds.
13. Mix a spoonful of whipped egg whites into the creamed mixture then gently fold in the rest of the egg whites.
14. Place the apple halves, flat side down in the buttered pie plate.
15. Pour the almond topping mixture over the apples and gently smooth the batter between the apples. The tops of the apples will peek through.
16. Bake for 35-40 minutes until golden brown.
17. Serve at room temperature.
Title: Blueberry Brownies
Ingredients:
- 1 butter
- 4 eggs
- 8 salt
- 1/2 sugar
- 2 vanilla extract
- 1 flour
- 1 lemon zest
- 1
Instructions:
1. Melt chocolate and butter together in a double boiler and allow to cool slightly.
2. In a large bowl, whisk eggs, salt, lemon zest, sugar and vanilla. Whisk in chocolate mixture slowly. Fold in flour, then blueberries.
3. Pour batter into greased 9x13 inch baking pan, bake for 40 minutes at 325 degrees.
4. Let cool before cutting to prevent too much breakage.
Title: Baked Chocolate Pudding (Gluten-Free)
Ingredients:
- 125 butter
- 2/3 icing sugar
- 1 1/2 hazelnuts
- 1/3 dark chocolate
- 50 eggs
- 2 polenta
- 1/4 milk
- 1/3 dark chocolate
- 125
- 1/2
Instructions:
1. Preheat the oven to 160ºC or 140°C fan forced.
2. Grease well 6 x 3/4 cup large muffin pans or ramekin pots.
3. Beat the butter with the icing sugar in a bowl until light and creamy.
4. Add the ground hazelnuts, cocoa and chocolate. Mix lightly until just combined.
5. Add the eggs one at a time, beating well between additions.
6. Stir in the dry polenta and the milk.
7. Spoon into the prepared bakeware and bake for 30 minutes or until cooked when tested with a skewer.
8. For the sauce:.
9. Combine the chocolate and the cream in a heatproof bowl and stir over a pan of simmering water until the chocolate has melted. Serve the pussings drizzled with the chocolate sauce. You can use the microwave to melt the chocolate and cream- though be careful not to zap for too long.
Title: Simple Bread Pudding
Ingredients:
- 4 eggs
- 2 milk
- 2 butter
- 1/4 sugar
- 1/2 cinnamon
- 1
Instructions:
1. place bread cubes in a 1-1/2 qt casserole dish.
2. Mix together remaining ingredients and pour over bread.
3. Bake@ 350 for 40-45 minutes.
4. Enjoy!
Title: Strawberry Cheesecake Bites
Ingredients:
- 1 3/4 sugar
- 1 butter
- 3 cream cheese
- 4 sugar
- 1 1/4 all-purpose flour
- 1/4 eggs
- 3 vanilla
- 1 sour cream
- 1/2 sour cream
- 1 1/2 honey
- 1/4 vanilla
- 1 strawberry
Instructions:
1. Preheat oven to 325. Line a 13x9x2 inch baking pan with heavy duty foil, leaving about an inch of foil hanging over the edges of the pan. Set aside.
2. In a medium bowl, combine shortbread cookie crumbs, melted butter and 1 tsp of sugar. Press mixture into bottom of prepared pan.
3. For filling:
4. In a large bowl, beat cream cheese and sugar with electric mixer until fluffly. Beat in flour. Add eggs and vanilla. Continue to beat on low until combined. Stir in sour cream and pour filling into crust.Bake for 40min.
5. For S.cream honey topping:
6. Stir together sour cream, honey and vanilla in a bowl. When cheesecake is removed from oven, spread this mixture over the cake and bake for another 10minutes. Cool on a wire rack for one hour. Cover and chill for at least 4 hours.
7. Cut into squares and top with strawberries and drizzled honey if desired. Makes about 54 bites.
Title: Butterfinger Creme Brulee
Ingredients:
- 1/4 heavy whipping cream
- 2 granulated sugar
- 10 salt
- 1/8 vanilla extract
- 4
- 1
Instructions:
1. Preheat oven to 300°F Sprinkle 1 tablespoon Butterfinger pieces into bottom of four ovenproof 6-oz custard cups.
2. In medium saucepan, add cream, 7 tablespoons sugar and salt.
3. Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved.
4. In medium bowl, beat egg yolks; gradually whisk cream mixture into egg yolks.
5. Stir in vanilla.
6. Pour the cream mixture through a fine sieve into prepared cups.
7. Place cups in 9-inch square baking pan; fill pan with hot water to 1-inch depth.
8. Loosely cover with foil.
9. Bake in preheated oven for about 1 hour and 30 minutes or until knife inserted in centers comes out clean.
10. Remove to wire rack to cool slightly.
11. Refrigerate for several hours or overnight.
12. Sprinkle each crème brûlée evenly with remaining sugar.
13. Place under broiler until sugar is melted and caramelized.
14. Refrigerate for 10 to 15 minutes or until caramel hardens.
15. The cooking time allows for the creme bulees to sit overnight.
Title: Butter Cookies - Three Cookies in One Dough
Ingredients:
- 3 butter
- 4 1/2 confectioners' sugar
- 3 vanilla
- 3 baking soda
- 3/4 salt
- 3 cream of tartar
- 3 eggs
- 7 1/2 flour
Instructions:
1. Mix eggs, butter, and vanilla.
2. Add dry ingredients and stir well.
3. For Cutouts: CHILL WELL.
4. Roll out for cookie cutters.
5. For Jam Centers: Place dough on wax paper.
6. Roll into a tube form with the wax paper surrounding it well.
7. Place in refrigerator and CHILL WELL.
8. When chilled, cut off slices of the tubed dough to make a round cookie.
9. You can press a spot in the center for the jam to be placed, or just put a nut there for another alternative.
10. For Snow Balls: Before chilling, add 1 1/2 cups walnuts.
11. CHILL WELL.
12. When chilled, make small 1 inch balls out of dough and roll them in Confectioner's sugar.
13. Bake all three types at 400°F for 8-10 minutes.
14. The cookies should brown slightly.
Title: Rolled Pavlova (New Zealand & Australia)
Ingredients:
- 3 fine sugar
- 1 vanilla essence
- 1 vinegar
- 1 cornflour
- 1 fine sugar
- 1 1/2 hazelnuts
- 1 1/2 ground cinnamon
- 1 1/2 coffee
- 1/2 berries
- 1 icing sugar
- 2
Instructions:
1. Preheat the oven to 350 degrees F. Line a sponge roll tin with baking paper.
2. Beat the egg whites until stiff. Gradually beat in the sugar, a spoonful at a time, until the sugar has dissolved.
3. Fold in the vanilla, cornflour and vinegar and spoon into the prepared tray.
4. Put the crust ingredients into a food processor and process until the consistency of breadcrumbs. Sprinkle over the meringue.
5. Bake for 10-15 minutes.
6. Lift the Pavlova on its baking paper onto a rack to cool.
7. Whip the cream with the coffee, spread over the Pavlova, and roll up, removing the baking paper as you go. Don't worry if the Pavlova cracks a little - sprinkle with icing sugar.
8. To serve, cut into slices.
Title: Molotoff (Unique Portuguese Meringue Pudding)
Ingredients:
- 5 -6 water
- 12 sugar
- 12
- 4
- 2
Instructions:
1. Before beginning the meringue: Bring the 5-6 cups of water to a rolling boil.
2. Using the 2 cups of caramel sauce, grease a tube pan.
3. To prepare the meringue: Beat the 12 egg whites on high until they start forming peaks.
4. Add the 12 tablespoons sugar and 4 tablespoons of caramel sauce to the egg whites and continue beating the mixture until they form very firm peaks.
5. (You will know that it is good enough when you turn your bowl upside down and the mixture is stiff enough not to move!) In an aluminum foil roaster (or any roaster you may have at home) place the boiling water, covering the entire bottom.
6. Place the meringue into the caramel-greased tube pan.
7. Make sure that no air pockets form when placing the meringue in the pan. Make sure it is well packed.
8. Place the tube pan inside the roaster over the boiling water and place it in your oven.
9. Bake 20-30 minutes at a low setting, or until the top turns slightly brown.
10. Special Notes: Previously warming the oven may cause the meringue to brown quicker than it's cooking time.
11. Before removing the meringue from the pan, pass a knife along the sides so it may unstick. Because you are using caramel sauce for the meringue, most of the times it is very stuck to the pan. Unfortunately, this is one of the trickiest parts of the recipe. You may use a little butter to grease the pan before greasing with the caramel sauce, but it doesn't turn out as good as using only the caramel sauce.
12. Enjoy!
Title: Butterfinger Dessert
Ingredients:
- 1 powdered sugar
- 4 butter
- 2 Cool Whip
- 1/2
- 8
- 4
Instructions:
1. Break up angel food cake in bottom of a 9x13 cake pan.
2. Beat Egg yolks, powdered sugar, and butter until a nice light yellow. Fold in Cool Whip. Crush the butterfingers (its easier to do if you keep the in the freezer for a bit before you do this step) Pour half of butterfingers into cool whip mixture.
3. Then spoon or pour over the angel food cake. Sprinkle remaining butterfingers over the top. Keep in Fridge.
Title: Bread and Butter Pudding
Ingredients:
- 1/2 butter
- 5 brown sugar
- 1/2 raisins
- 1/2 half-and-half
- 1 eggs
- 4 brandy
- 5 light brown sugar
- 1
Instructions:
1. Preheat oven to 300 degrees.
2. Generously butter bread; cut each slice diagonally into 2 triangles.
3. Arrange bread, butter side up, in 9x13-inch baking dish.
4. Sprinkle with 1/2 cup brown sugar, raisins and peel.
5. Beat half and half and eggs to blend;pour into dish over bread.
6. Bake until firm, 40 to 50 minutes.
7. Spoon into bowls, drizzle with brandy, sprinkle with additional brown sugar and serve immediately with whipped cream.
Title: Hill's Texas Fudge Cake
Ingredients:
- 1 margarine
- 4 water
- 1 flour
- 2 sugar
- 2 salt
- 1/2 eggs
- 2 milk
- 1/2 baking soda
- 1 1/2 vanilla
- 1 margarine
- 1 milk
- 6 vanilla
- 4 powdered sugar
- 1/4
- 4
- 1
Instructions:
1. Bring to a boil: margarine, cocoa and water.
2. Pour this over the flour, sugar, salt, 2 eggs, milk, soda and vanilla.
3. Bake 20 min at 375* in a jelly roll pan (deep cookie sheet)
4. While the cake bakes prepare the frosting.
5. Bring margarine, milk, cocoa to a boil. Remove from heat add vanilla - mix well then pour over powered sugar. Stir in nuts and pour over the cake as soon as it come out of the oven – while the cake is still hot.
Title: Simple yet Elegant Dipped Cherries
Ingredients:
- 2 maraschino cherries
- 1
Instructions:
1. Drain the cherries completely on paper towels. Place the chocolate chips in a heavy medium saucepan. Heat over low heat until chocolate is melted, stirring constantly. Don't let the chocolate get too hot! Remove from the heat and dip cherries into chocolate, swirling to coat completely. Place them on waxed a paperlined baking sheet.
2. Refrigerate until set and enjoy!
3. Makes about 5 dozen.
Title: Nanny's Never Fail Pie Crust- 5 Star Family Favorite
Ingredients:
- 3 1/2 flour
- 1 salt
- 1 margarine
- 1/2 egg
- 1 vinegar
- 1 cold water
- 6
Instructions:
1. Cut crisco and butter into the flour and salt. Beat egg, vinegar and water.
2. Mix the egg mixture into the flour mixture.
3. Knead together then roll out into 3 pie crusts.
4. Nanny would put them into a pie dish and cover and freeze for up to a few weeks.
5. For a baked crust bake the crust for about 15 minutes at 375° till golden.
Title: Easiest Chocolate Chip Pound Cake
Ingredients:
- 1 instant vanilla pudding
- 1 chocolate instant pudding
- 1 eggs
- 4 water
- 1/2 vanilla
- 1 1/2 chocolate chips
- 1
- 8
Instructions:
1. Mix all ingredients except chocolate chips together for two minutes.
2. Fold in chocolate chips.
3. Spray a bundt pan with non-stick cooking spray.
4. Pour in mixture.
5. Bake at 325 for 40-45 minutes.
Title: Madelines
Ingredients:
- 1 flour
- 1/2 baking powder
- 1/2 cardamom seed
- 1/2 nutmeg
- 1/4 allspice
- 3 eggs
- 2/3 sugar
- 1 vanilla
- 10 butter
- margarine
Instructions:
1. Preheat oven to 400 degrees F.
2. Spray maleleine pan (36 molds) with cooking spray or grease pan with butter.
3. Combine first five ingredients (flour- allspice) in bowl.
4. In top of double boiler, stir eggs over simmering water for 5 minutes or until slightly cooked.
5. Transfer eggs to mixing bowl.
6. Beat eggs and sugar together until eggs are pale yellow and mixture is triple in vol.
7. Sift half of the dry ingredients over the egg/sugar mixture and gently fold in.
8. Repeat with remaining dry ingredients.
9. Fold in vanilla.
10. Fold in melted butter in three additions.
11. Spoon batter into molds, filling molds 3/4 full with batter.
12. Bake 10-15 minutes or until cookies are golden brown.
Title: Cinnamon Grilled Peaches
Ingredients:
- 4 cinnamon sticks
- 8 fresh mint leaves
- 8 unsalted butter
- 4 brown sugar
- 1/4 dark rum
- 1/4 lime juice
- 1 salt
- 1
Instructions:
1. Preheat grill to high.
2. Brush and oil grill grate.
3. Using a metal skewer, make a starter hole in the center of each peach quarter (from outside to pit side).
4. Push a cinnamon stick through a peach quarter.
5. Add a mint leaf.
6. Add another peach quarter.
7. Repeat with remaining cinnamon sticks, peaches and mint.
8. Combine the butter, sugar, rum and salt in a saucepan and boil until thick and syrupy, 3 to 5 minutes.
9. Grill the peaches over direct heat until nicely browned on both sides, 2 to 4 minutes per side, basting with the rum butter.
10. Serve hot.
Title: Strawberry Chocolate Cups
Ingredients:
- 1/2 dark chocolate
- 1/2 heavy cream
- 1/2 strawberry
- 1 sugar
- 8 strawberries
Instructions:
1. Place the chocolate in a bowl, and stand over a bowl of hot water to melt.
2. Use to coat thinly the insides of 8 paper muffin cases.
3. Chill to set and re-coat with remaining chocolate.
4. Chill, then peel off the paper.
5. Whip the cream until it holds its shape, then gradually beat in the strawberry puree and sugar.
6. Place in a pastry bag fitted with a medium star tip.
7. Place the sliced strawberries at the bottom of each chocolate cup and pipe a swirl of strawberry cream on top.
Title: Cherry Cream Crunch
Ingredients:
- 1 flour
- 1/2 brown sugar
- 1/2 cinnamon
- 1 salt
- 1/2 butter
- 1 vanilla
- 1 coconut
- 1/2 rolled oats
- 1/2 walnuts
- 1 sweetened condensed milk
- 1 lemon peel
- 1/4 lemon juice
- 1 salt
- 2 eggs
- 1 cherry pie filling
Instructions:
1. Heat oven to 375. In large bowl, combine flour, brown sugar, cinnamon, dash salt, butter and vanilla; mix at low speed until crumbly. Stir in coconut, oats, and walnuts.
2. Press 2 1/2 cups of crumb mixture into bottom of ungreased 12 x 8 inch baking dish or 13 x 9 inch pan; reserve remaining crumb micture for topping. Bake at 375 for 12 minutes or until light golden brown.
3. In medium bowl, combine all filling ingredients except fruit pie filling. Stir until mixture thickens. Spread evenly over crust. Carefully spoon fruit pie filling evenly over lemon filling mixture. Sprinkle reserved crumb mixture over filling. Bake at 375 for an additional 15-18 minutes or until golden brown. Cool; refrigerate 2 to 3 hours before serving. Store in refrigerator.
Title: African Ginger Cake
Ingredients:
- 2 flour
- 6 sugar
- 3 ginger
- 1/2 butter
- 1/2 water
- 1/2
Instructions:
1. Sift the dry ingredients together into a bowl.
2. Rub in the fat thoroughly.
3. Add the liquid and mix to a firm dough.
4. Roll out on a floured board about 3/8 inch thick.
5. Cut into rounds.
6. Bake on a greased cookie sheet for about 15 minutes at 350 degrees.
Title: Grilled Plums With Spiced Walnut Yogurt Sauce
Ingredients:
- 6 plums
- 2 canola oil
- 1 honey
- 1 ground cinnamon
- 1 orange zest
- 1 honey
- 1 orange zest
- 2 ground cinnamon
- 1 walnuts
- 1/4
Instructions:
1. Heat grill to high.
2. Brush cut side of plums with oil, drizzle with 1 tablespoon honey, and sprinkle with a pinch each of cinnamon and orange zest.
3. Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelized.
4. Turn over and grill until just heated through, approximately 1 minute longer. Place 3 plum halves in each of 4 bowls and top with a few tablespoons of the Spiced Walnut Yogurt Sauce.
5. For the Walnut Yogurt Sauce:.
6. Whisk all ingredients together in a small bowl. Cover and refrigerate if not using right away.
Title: Chilled German Black Cherry Soup
Ingredients:
- 1 1/2 white wine
- 2/3 cinnamon stick
- 1 water
- 2/3 sugar
- 2 lemon, juice and rind of
- 1 creme fraiche
- 1 1/4 brandy
- 2
Instructions:
1. Remove the stems and pits from the cherries but do not discard.
2. Place one-half of the pits in a clean kitchen towel or freezer bag and crush them with a mallet.
3. Keep the other half of the pits intact.
4. In a large saucepan, combine the crushed pits, whole pits, stems, wine, cinnamon, water, sugar, lemon peel, and lemon juice.
5. Bring to a boil over medium heat, and then cover and simmer for 10 minutes.
6. Remove from heat and strain the liquid through a fine-mesh sieve.
7. Return the liquid to the pan.
8. Stir in 1 cup of the crème fraiche and all but one-quarter of the cherries.
9. Allow to simmer over medium-low heat for 5 minutes, whisking occasionally.
10. In a food processor or blender, purée the cherry mixture until smooth.
11. Refrigerate until cool, and then whisk in the Asbach Uralt.
12. Chill until ready to serve.
13. Drizzle the remaining 1/4 cup crème fraiche atop the soup and garnish with the remaining cherries.
Title: Stroopwafels
Ingredients:
- 4 all-purpose flour
- 1/2 ground cinnamon
- 1/2 granulated sugar
- 1 unsalted butter
- 2 eggs
- 1 active dry yeast
- 1/2 warm water
- 1 1/2 brown sugar
- 1 unsalted butter
- 1 ground cinnamon
- 6 dark corn syrup
Instructions:
1. Preheat a pizzelle iron.
2. To Make Waffles: Dissolve the yeast in the warm water. Cut butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
3. Roll dough into 12 small balls; Squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Cut the waffles into two thin waffles and spread with filling.
4. To Make Filling: In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon (this is a must-have ingredient), and dark corn syrup until it reaches the soft ball stage (234-240°F, 112-115°C), stirring constantly.
5. To Assemble: Cut each waffle (only if home-made waffles) into 2 thin waffles and spread with filling. Repeat this process until all the filling is used. If using store bought, simply spread about 1 tablespoon of filling on one waffle cookie, let it cool about 1 minute, and squeeze a second cookie on top.
6. Makes 12 servings (more if using store-bought). Best if eaten after they've cooled, less messy that way!
7. Tip: Try eating stroopwafel by resting it over a warm cup of coffee or tea -- the steam will warm these up just right.
Title: Mini Pineapple Upside Down Cakes
Ingredients:
- 1 corn syrup
- 8 maraschino cherries
- 8 eggs
- 1 ground ginger
- 2 ground allspice
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray cups of jumbo muffin pan with a good coat of non stick cooking spray.
3. Drain pineapple, reserving juice.
4. Place 1 tablespoon corn syrup with brown sugar in each cup.
5. Top with pineapple ring, pressing down slightly to fit.
6. Drop a cherry into each pineapple ring center.
7. Mix in a large bowl pound cake mix, along with 3/4 cup pineapple juice, add water if necessary to equal 3/4 cup, eggs, ginger and allspice. Beat 30 seconds on low speed to combine. Increase speed to medium high and beat 2 more minutes.
8. Divide equally among pineapple lined muffin cups, approximately 1/2 cup batter for each.
9. Bake cakes for 33 - 35 minutes or until toothpick inserted into center comes out clean.
10. Remove pans from oven and immediately trim off any crowned tops.
11. Invert onto baking sheet and tap gently to loosen cakes.
12. Replace any pineapple that may have stuck to pans.
13. Serve slightly warm.
Title: Humingbird Cake
Ingredients:
- 200 eggs
- 250 milk
- 3 pineapple
- 3 bananas
- 100 plain flour
- 2 baking powder
- 300 ground cinnamon
- 1 pecans
- 1 butter
- 75 icing sugar
- 180 cream cheese
- 150 vanilla extract
- 450
- 1
Instructions:
1. Preheat the oven to 190C/gas 5. Butter 2 x 20cm loose-bottomed cake tins at least 5cm deep, line the bases with baking paper and butter this too.
2. Whisk the oil and caster sugar in a large bowl, then whisk in the egg yolks and milk. Whiz the pineapple flesh in a food processor to a coarse puree, then add the bananas and whiz again. Fold this into the egg yolk mixture.
3. Sift the flour and baking powder together and stir into the mixture, then add the cinnamon and pecans.
4. Whisk the egg whites in another bowl until stiff, and fold them into the cake mixture in two goes. Divide this evenly between the tins, weighing them for accuracy then give the tins a couple of taps on the work surface to bring up any bubbles.
5. Bake for 30-40 minutes until the cakes are shrinking from the sides and a skewer inserted at the centre comes out clean. Run a knife around the edge of the cakes and leave to cool.
6. To make the frosting, place the butter and icing sugar in the bowl of a food processor and cream together. Remove to a large bowl, blend in the cream cheese a spoonful at a time until smooth, then work in the vanilla extract. If it seem grainy, give it quick whirl with an electric whisk, but don't use a food processor as it will liquefy the mixture.
7. Turn the cakes on to a board and remove the baking paper. spread a quarter of the frosting over the top of one of the cakes, sandwich with another quarter and use the remaining frosting to coat the sides. Decorate with whole pecans and dust with icing sugar. Place in the fridge to set for about an hour. If not serving immediately, cover with clingfilm, and chill. remove from the fridge about 30 minutes before eating.
Title: Chocolate Covered Fruit
Ingredients:
- 2 oranges
- 2 strawberries
- 1 salted peanuts
- 2
Instructions:
1. Peel oranges and separate into sections.
2. Wrap sections in plastic wrap so they do not dry out.
3. Rinse strawberries under cold running water, do not remove the stems.
4. Pat berries completely dry with paper towels.
5. Set fruit aside.
6. Fruit should be at room temperature for dipping.
7. Place peanuts in a small bowl.
8. Into a double boiler top, not over water, grate semi sweet chocolate squares.
9. Set candy thermometer in place, set aside.
10. Heat water to boiling in double boiler bottom; remove from heat.
11. Place double boiler top over hot water; melt chocolate, stirring constantly with rubber spatula, until temperature reaches 130 degrees.
12. Immediately discard hot water from double boiler bottom and refill with cold water to come one-third of the way up the side of the double boiler.
13. Set top in place and cool chocolate, stirring constantly, until chocolate temperature reaches 83 degrees.
14. Remove double boiler top and replace cold water in bottom with warm water (about 85 degrees).
15. This will keep the chocolate and dipping consistency longer.
16. With fingers, hold one piece of fruit at a time and dip it into chocolate, leaving part of fruit uncovered.
17. Shake off excess chocolate or gently scrape one side of fruit to remove excess.
18. Place on waxed paper.
19. Working quickly, stir peanuts into leftover chocolate in pan.
20. Drop mixture by tablespoonfuls onto waxed paper.
21. Let chocolate covered fruit and peanut clusters stand until chocolate is set (about 10 minutes) before removing from waxed paper.
22. Serve dipped fresh fruit same day.
23. Store peanut clusters in tightly covered container; use within one week.
24. Note: Chocolate can be easily melted in the microwave as well.
25. Break chocolate into chunks and microwave in increments of 20-30 seconds, stirring in between each session.