lumicero/recipes-ing2inst huggingface dataset:
Title: Kiwi Strawberry and Blueberry Pavlova
Ingredients:
- 4 salt
- 1 sugar
- 1 cornstarch
- 1 white wine vinegar
- 1 sugar
- 2 kiwi fruits
- 2 strawberry
- 3 -4 blueberries
- 1 -2
- 1/2
Instructions:
1. Best to make the meringue the night before.
2. Preheat oven to 275F (135C). Line a baking sheet with parchment paper. Draw a 9 inch circle on paper. To make meringue, beat egg whites with salt until stiff peaks form. Gradually beat in superfine sugar, then continue to beat 5 minutes. Fold in cornstarch and vinegar. Using a metal spatula, spread meringue mixture evenly over circle on prepared baking sheet.
3. Bake in oven 10 minutes. Lower heat to 225F (105C) and cook 45 minutes more. Turn off heat and leave meringue in oven to cool slowly 1 hour at least. I usually leave it in all night. Remove from oven and carefully transfer to a plate.
4. Make sure your fruit is thawed at this point.
5. To make filling, whip cream with sugar until thick. You can cut up 1 kiwi into the whipped cream if you like. I normally do, but make sure your kiwis are sweet before you do, otherwise you can ruin the whipped cream.
6. Carefully spoon cream mixture over meringue, smoothing with a metal spatula. Decorate top with fruit. I slice the kiwis and line them all around the edge. Then I put the strawberries inside the kiwi line and in the very center I put the blueberries. Serve immediately cut in wedges.
Title: Cannoli Filling (#1 and # 2)
Ingredients:
- 2 ricotta cheese
- 4 Creme de Cacao
- 2 sugar
- 3 ricotta cheese
- 4 confectioners' sugar
- 6 cinnamon
- 1 cocoa powder
- 1/2 vanilla
- 1 candied citron peel
- 1 confectioners' sugar
- 4
- 6
Instructions:
1. Cannoli Filling # 1: (Will fill 8 large cannoli):
2. Cream drained ricotta until very smooth.
3. Add chocolate chips, liqueur, orange peel and sugar; mix very well.
4. Chill filling until needed.
5. Using a very small spoon or pastry bag, fill cannoli shells.
6. Refrigerate until ready to serve.
7. Cannoli Filling # 2 (Will fill 10-12 cannoli):
8. In a bowl, sift together the sugar, cinnamon and cocoa (if using).
9. Mix ricotta well (until creamy) with sifted dry ingredients.
10. Add vanilla, fruit peels and grated chocolate (if not using the cocoa); mix until all is well blended.
11. Chill mixture until cold before filling shells.
12. When shells are filled, smooth the filling evenly with the end of the shell, and decorate each end with a cherry half.
13. Lightly sprinkle the filled shells with Confectioner's sugar.
14. Keep refrigerated until ready to serve.
15. Note: Cannoli can also be filled with pasticciera cream (pastry cream) or tortoni ice cream.
Title: Pumpkin Chocolate Strudel
Ingredients:
- 1 cream cheese
- 1 granulated sugar
- 1 vanilla
- 1/3 ground cinnamon
- 1 canned pumpkin
- 1/2 pecans
- 1/2 powdered sugar
- 1/4
- 1
- 1/2
Instructions:
1. Preheat oven to 375°F and line a large cookie sheet with parchment paper.
2. In a medium bowl, beat cream cheese, 1 egg yolk, 1/3 cup sugar, vanilla, cinnamon and pumpkin until blended.
3. Stir chocolate chips into cream cheese mixture and chill 10 minutes.
4. On a cutting board, unroll one pie crust. Sprinkle crust evenly with granulated sugar and half of the pecans, then spread half of cream cheese mixture in a strip across top of crust.
5. Starting at filled edge, roll dough into a log and place log on cookie sheet. Repeat with remaining crust and filling to make a second roll.
6. Mix 1 egg yolk with water and brush rolls with egg wash; then sprinkle with granulated sugar.
7. Bake 30 to 40 minutes until crisp and golden brown. Cool 5 minutes, and sprinkle rolls with powdered sugar.
Title: Amaretto Peach Tart - P
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/3 Amaretto
- 2 eggs
- 2 Amaretto
- 2 mint leaf
- 1
Instructions:
1. Print Close Window
2. Heat oven to 450°F
3. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom.
4. Trim edge if necessary.
5. Generously prick crust with fork.
6. Bake 9 to 11 minutes or until light golden brown.
7. Cool completely, about 30 minutes.
8. Reduce oven temperature to 375°F
9. In medium bowl with electric mixer, beat cream cheese and sugar on medium speed until light and fluffy.
10. Beat in 2 tablespoons amaretto and the eggs until well blended.
11. Pour into cooled baked shell.
12. Bake 18 to 22 minutes or until filling is set. Cool 10 minutes.
13. Refrigerate at least 1 hour or until completely cooled and set.
14. Just before serving, in medium bowl, mix preserves and 1 tablespoon amaretto.
15. If desired, strain mixture. Stir in peaches to coat.
16. Arrange peach slices over top of tart.
17. Garnish with mint leaves.
18. Store in refrigerator.
19. EXCHANGES: 1 Starch; 1/2 Fruit; 3 Fat.
Title: Oreo Football Cookie Balls
Ingredients:
- 1 cream cheese
- 1
- 2
- 1
Instructions:
1. MIX cream cheese and cookie crumbs until well blended.
2. SHAPE into 40 (1-inch) football shapes. Freeze 10 minute Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Use icing to draw laces on footballs.
3. REFRIGERATE 1 hour or until firm.
Title: Gingerbread Cake With Cream Cheese Frosting
Ingredients:
- 1/3 sugar
- 1/4 butter
- 1/4 molasses
- 1 egg
- 1 1/2 flour
- 2 ground ginger
- 1/2 baking soda
- 1/4 ground nutmeg
- 1/8 salt
- 1/8 ground cloves
- 2/3 nonfat milk
- 1 vanilla extract
- 1/4 fat free cream cheese
- 1/4 reduced-fat cream cheese
- 1 vanilla extract
- 1/8 salt
- 1 3/4 powdered sugar
- 1/3
Instructions:
1. Preheat oven to 350°.
2. CAKE: Place 1/3 cup sugar and butter in a medium bowl; beat at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.
3. Combine flour and next 5 ingredients (through cloves) in a medium bowl.
4. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla.
5. Spoon batter into an 8-inch square pan coated with cooking spray.
6. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
7. FROSTING: Place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy.
8. Gradually add powdered sugar; beat at low speed JUST until blended.
9. Spread frosting evenly over top of cake.
10. Top each serving with Lemon Curd.
Title: The Best Caramel Sauce in the World
Ingredients:
- 1 evaporated milk
- 1/4 butter
- 1 sugar
Instructions:
1. Combine all ingredients in a small sauce pan.
2. Cook over low heat until of desired thickness. This will take up to 2 hours. maybe more.
3. **Stir frequently to prevent burning, and don't over cook it, it will curdle.
Title: Chocolate Chip Cookies -The Sneaky Chef Way
Ingredients:
- 1 white beans
- 2 white flour
- 1/4 whole wheat flour
- 1/4 wheat germ
- 1/4 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 egg
- 1 brown sugar
- 1/2 canola oil
- 1/4 pure vanilla extract
- 2 low-fat ricotta cheese
- 3/4
Instructions:
1. Rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with just 1 tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree. (You are aiming for the consistency of peanut butter.) If necessary, thin with a little more water by one teaspoonful at a time until there are no flecks of whole beans visible.
2. Store in the refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. Makes about 1 cup of puree. Double this recipe if you want to store another cup of puree.
3. Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).
4. Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
5. In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients.
6. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don’t like the cinnamon flavor).
7. Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.
Title: Chocolate Lovers Bundt Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 1 1/2 pure vanilla extract
- 1/2 flour
- 2 1/2 baking soda
- 1/2 sour cream
- 1/4 heavy whipping cream
- 1 butter
- 2 confectioners' sugar
- 2/3
- 1/3
- 1/4
- 1
- 1/4
Instructions:
1. In large bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each one.
3. Stir in extracts.
4. Combine the flour, cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream.
5. Beat just until combined, do not over mix.
6. Stir in chocolate chips.
7. Pour into a well greased and floured 10 inch tube pan.
8. Bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean.
9. Cool for ten minutes before removing from pan to a wire rack to cool completely.
10. Run a metal spatula or butter knife around sides of pan to loosen cake first.
11. Combine the chocolate chips, cream and butter in a saucepan.
12. Cook; stir constantly over low heat until smooth.
13. Cool slightly.
14. Gradually whisk in confectioners sugar.
15. Stir in extract.
16. Drizzle over cake and sprinkle with almonds.
Title: Chocolate Cookie Pie Shell
Ingredients:
- 3 margarine
- 4
Instructions:
1. Preheat Oven to 350.
2. Melt Margarine in a medium bowl in microwave.
3. Add cookie crumbs and mix until coated.
4. Press into Pie dish.
5. Bake for 10 minutes Let cool.
Title: Wacky Cake (Spice Cake)
Ingredients:
- 1/2 salt
- 2 cinnamon
- 1/4 ginger
- 1 baking soda
- 1 sugar
- 1 1/2 flour
- 1/3 vanilla
- 1 water
- 1
Instructions:
1. preheat oven to 350.
2. stir the dry ingredients together.
3. add in the wet ingredients
4. grease an 8 by 8 inch pan.
5. cook for about thirty minutes.
Title: Get Your Kids to Eat Pumpkin Pudding
Ingredients:
- 1/2 granulated sugar
- 1 ground cinnamon
- 1/2 salt
- 1/4 ground ginger
- 1/4 ground cloves
- 2 eggs
- 1 pumpkin puree
- 1 fat-free evaporated milk
Instructions:
1. Preheat oven to 350°F; lightly grease 11 x 7-inch baking dish.
2. Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into prepared baking dish.
3. Bake for 40 minutes or until center is slightly wiggly. Do not overbake. Let cool on wire rack. Serve immediately or refrigerate.
Title: German Nougatstangerl Cookies
Ingredients:
- 225 sweet unsalted butter
- 100 powdered sugar
- 1 ground cinnamon
- 3 all-purpose flour
- 1/4 baking powder
- 200 hazelnuts
- 40 bittersweet chocolate
- 1 shortening
- 125
- 2
- 125
- 1
Instructions:
1. Preheat oven to 350°F.
2. Line baking sheets with parchment paper.
3. Have ready a pastry bag with an small round opening tip or ziploc type baggie and some scissors to snip off the end (once filled with dough).
4. Cream butter until smooth and creamy.
5. Add powdered sugar, vanilla sugar, egg yolks, and cinnamon and mix until well blended.
6. Add flour, baking powder, and cocoa powder by spoonfuls (using an ordinary large soup spoon), until just mixed inches.
7. Stir in the ground hazelnuts.
8. Fill pastry bag and squeeze about 1 1/2" long sticks onto the lined baking sheets (or you can squirt out round drops).
9. Bake at 350°F for about 8-10 minutes.
10. Let cool on wire racks.
11. When cool, use an icing spatula to spread some Nutella on a cookie (bottoms inward), then stick another cookie to it making a sandwich.
12. Optional decorative step:Melt bittersweet chocolate& shortening together in a double boiler and dip one end of each cookie sandwich into the melted chocolate.
13. Let cool on wax paper until chocolate is hardened.
Title: Easy Pumpkin Brownies
Ingredients:
- 1 pumpkin
- 1 eggs
- 4 sugar
- 2 flour
- 2 baking soda
- 1 baking powder
- 1 cinnamon
- 1 salt
- 1/2
Instructions:
1. Preheat oven to 350 degrees (176 celsius).
2. Grease and flour a 9 x 13 inch baking pan.
3. Mix together pumpkin, oil, eggs, and sugar with an electric mixer.
4. Stir in the remaining ingredients.
5. Pour into prepared pan.
6. Bake for 30 minutes, or until center springs back when touched.
7. Serve with whipped topping or frost with a cream cheese frosting.
8. Garnish with candied corn or sprinkle with nuts if desired.
Title: Basic Blueberry For Alot of Things
Ingredients:
- 4 blueberries
- 1 sugar
- 1/3 cornstarch
- 1/4 lemon juice
Instructions:
1. Combine the blueberries, sugar and lemon juice in a heavy saucepan.
2. Bring the mixture to a boil, stirring frequently.
3. In a small bowl mix the cornstarch with just enough water to make a paste.
4. Pour the paste into the boiling berry mixture, stirring constantly the mixture becomes thick.
5. Remove from the heat and let cool.
6. Pour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.
Title: Chocolate Peppermint Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 5 sugar
- 3/4 egg
- 1 white chocolate
- 1
- 3/4
- 30
- 2
Instructions:
1. Preheat oven to 350 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high spped for 1 minute. Reduce speed to medium-low, and add egg and then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
2. Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Freeze until firm, about 15 minutes. Using a 2 inch round cutter, cut out circles, and place 1 inch apart on parchment paper lined baking sheet. Roll and cut scraps onces. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
3. Bake until the cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool.
4. Sift crushed cany, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom agains edge of bowl. Place on parchment lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half of the cookies with dust and half with candy pieces. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.
Title: Stewed Apples With Custard
Ingredients:
- 1 apple
- 40
Instructions:
1. heat custard if you want or have it cold.
2. pour it over apples and enjoy.
Title: Chocolate Brownie Oatmeal Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 brown sugar
- 1/2 butter
- 8 margarine
- 2 cream cheese
- 1/2 eggs
- 1 granulated sugar
- 3 rolled oats
- 2 vanilla
- 1/2 powdered sugar
Instructions:
1. Click to enlargeMelt the chocolate, either in a double boiler or in the microwave on medium power for 30 seconds at a time, stirring until smooth. (In the microwave, the chocolate will appear to hold its shape when it is actually melted.)
2. Click to enlargeBeat together cream cheese, butter or margarine, and sugars in a large mixing bowl until creamy.
3. Add eggs and vanilla and beat well.
4. Click to enlargeAdd melted chocolate, mixing well.
5. Combine flour and baking soda in a smaller bowl.
6. Add flour mixture to chocolate mixture and blend well.
7. Click to enlargeStir in oats and nuts.
8. Cover mixing bowl and place in refrigerator. Chill for at least 1 hour.
9. Heat oven to 350 degrees F and line some cookie sheets with baking parchment.
10. Shape chilled dough into 1-inch balls.
11. Click to enlargePlace balls 3 inches apart on parchment-lined cookie sheet.
12. Bake 8 to 10 minutes or until cookies are almost set. Don't overbake.
13. Cool 1 minute on cookie sheet and remove to wire rack.
14. Cool cookies completely, then sprinkle with powdered sugar.
15. Store in tightly covered container.
Title: Glazed Lemon Bundt Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 1/2 vanilla extract
- 1 1/2 all-purpose flour
- 3 baking powder
- 2 salt
- 1/2 milk
- 1 lemon peel
- 1 lemon juice
- 1/4 water
- 1 sugar
- 1/2
- 3/4
Instructions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in extracts.
4. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
5. Stir in lemon peel.
6. Pour into a greased and floured 10-in. fluted tube pan.
7. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer.
9. Place waxed paper under rack.
10. Combine glaze ingredients; drizzle over the warm cake.
11. Cool completely before serving.
12. Yield: 12-16 servings.
Title: Orange-Cardamom Butter Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 orange zest
- 1 1/2 ground cardamom
- 1 butter
- 3/4 sugar
- 1 heavy cream
- 2 sugar
Instructions:
1. Melt or cream together butter, sugar, yolk, and cardamon.
2. Stir in cream.
3. Add orange zest. Then flour.
4. 350-degrees F oven.
5. Roll dough into a log about 1 - 1 1/4" in diameter.
6. slice 1/4" to 1/2" thick.
7. (sugar coated log on cutting board).
8. 10-20 min? watch until done browned bottom just done on top.
Title: Vegan White Cake Cupcakes
Ingredients:
- 1 1/2 flour
- 3/4 sugar
- 2 baking powder
- 1/4 salt
- 3/4 vanilla
- 2 Ener-G Egg Substitute
- 2 water
- 1/4
- 1 1/2
- 2
Instructions:
1. Preheat oven to 350°F.
2. In large bowl, mix together flour, sugar, baking powder, and salt.
3. Combine remaining ingredients (beat egg sub. + water first before adding), and add to flour mixture.
4. Beat for 2 minutes.
5. Pour into a lined cupcake pans and bake for 20 minutes or until tookpick comes out clean.
6. Frost with frosting and eat up!
Title: Mid-Autumn Moon Cakes
Ingredients:
- 1 lotus seeds
- 1/4 walnuts
- 4 all-purpose flour
- 1/2 non-fat powdered milk
- 3 baking powder
- 1/2 salt
- 3 eggs
- 1 sugar
- 1/2 shortening
- 1
Instructions:
1. Mix can of lotus seed paste and walnuts together, set aside for later.
2. Sift together flour, milk powder, baking powder and salt into a bowl.
3. In a separate bowl, beat eggs until light and lemon coloured.
4. Add sugar to eggs and beat for 10 minutes or until mixture falls in a thick ribbon.
5. Add shortening to egg mixture and mix lightly.
6. Fold in flour mixture with spatula.
7. Turn dough out on lightly floured board and knead for 1 minute or until smooth and satiny.
8. Divide dough in half; roll each half into a log and cut into 12 equal pieces.
9. To shape each moon cake, roll a piece of dough into a ball. Roll out to make a 4" circle about 1/8" thick.
10. Place 1 tbsp of lotus seed paste mixture in centre of circle. Fold in sides of dough to completely enclose filling; press edges to seal.
11. Lightly flour inside of moon cake mold and place cake in, seam side up; flatten dough into mold.
12. Bang one end of mold to release cake.
13. Place cakes on ungreased baking sheet; brush tops with egg yolk.
14. Bake in preheated 375 F oven for 30 minutes until golden. Transfer to rack and let cool.
Title: Apple Pear Cranberry Crisp
Ingredients:
- 2 bosc pears
- 2 apples
- 2 fresh cranberries
- 1 orange zest
- 1 lemon zest
- 2 fresh lemon juice
- 2 granulated sugar
- 1/2 all-purpose flour
- 1/4 cinnamon
- 1 nutmeg
- 1/2 all-purpose flour
- 1 1/2 granulated sugar
- 3/4 light brown sugar
- 3/4 kosher salt
- 1/2 old-fashioned oatmeal
- 1 salted butter
- 1/2
Instructions:
1. Preheat oven to 350.
2. Peel, core and cut the pears and apples into large chunks.If you can't find Bosc Pears or Macoun Apples, use any pears or apples that are flavorful and will hold up well in baking. Canned fruit will NOT work in this recipe. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Carefully fold in fresh cranberries (frozen if freezing dish for later baking). Pour in a 9 x 12 x 2 oval baking dish (I used a 9 x 13 x 2 casserole dish, and it was fine. The oval may look prettier on the table).
3. For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering completely. At this point for freezing, you can tightly cover the top with plastic wrap, and then triple wrap the entire dish with heavy-duty aluminum foil. Take a quart-size Ziploc bag and fold up your recipe paper, write the date on it, and tape it to the outside of the dish and put in your freezer.
4. If baking immediately, place the dish on a sheet pan and baked for 55 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
5. If going from freezer, remove from freezer, leave wrapped. Allow to thaw completely. Unwrap and bake as directed above. May require an extra 5-10 minutes. Keep an eye on it. Don't let the top get too brown.
6. Serve warm with ice cream, whipped cream or a nice caramel sauce.
Title: Great Lemon Cake
Ingredients:
- 1 gelatin
- 1 eggs
- 4 water
- 3/4 lemons
- 3/4 powdered sugar
- 2
Instructions:
1. With electric mixer at medium speed, beat the cake mix, gelatin, eggs, salad oil and water for 4 minutes.
2. Pour batter into a 9-inch by 13-inch pan.Bake at 375 degrees for 35 minutes.
3. While stillwarm, punch holes with large fork over entire cake.
4. Topping: Finely grate the rind from the 2 lemons,then squeeze out the juice from both.
5. Put the powdered sugar in a small bowl and mix well withthe lemon rind and juice.
6. Pour over entire surfaceof cake.
Title: Matchsticks
Ingredients:
- 2 frozen puff pastry
- 100 vanilla instant pudding mix
- 600 milk
- 1/2
Instructions:
1. Preheat oven to very hot.
2. cut the pastry sheet in half, and then cut each "half" into 5 pieces.
3. place on backing trays that have been sprayed with oil.
4. place in oven, wait one minute and then turn the heat down a little (200c).
5. Cook about 10 mins, or until puffed and golden.
6. Cool on wire rack.
7. Filling.
8. pour cream into large bowl, put the milk into the cream container to get all the cream and pour into the bowl whisk well.
9. sprinkle over the pudding mix, and whisk for about a minute, untill it thickens, and is smooth.
10. cover and refrigerate.
11. When ready to serve, split the pastry, length ways, and spread jam on the bottom piece.
12. Using large nozzle, pipe the filling over the jam, and cover with the "top" piece, dust with icing sugar.
Title: Only-The-Basics Chocolate Frosting!
Ingredients:
- 1 granulated sugar
- 4 besan
- 4 salt
- 1/4 water
- 1 vanilla
- 2
- 1
Instructions:
1. Mix the sugar, cocoa, besan (gram flour), and salt together in the pot you will be cooking inches Make sure there are no clumps, and everything is mixed evenly.
2. Add the water. Stir until all the dry ingredients are incorporated.
3. Set the pot over medium-low heat, and bring to a boil, stirring constantly.
4. Continue to boil for one minute, stirring all the while.
5. When it is looking like it's almost as thick as you'd like it, take it off the heat and stir in the oil and vanilla or creamer.
6. The frosting will thicken slightly as it cools.
7. Yields at least enough for an 8 x 8 inch pan of brownies :-).