lumicero/recipes-ing2inst huggingface dataset:
Title: Mixed Berry Pavlova
Ingredients:
- 4 kosher salt
- 1 sugar
- 1 cornstarch
- 2 white wine vinegar
- 1 pure vanilla extract
- 1/2 heavy cream
- 1/2 sugar
- 1/2 pure vanilla extract
- 1/2 fresh strawberries
- fresh blueberries
- fresh raspberry
- raspberry sauce
- fresh raspberry
- sugar
- framboise liqueur
Instructions:
1. Preheat the oven to 180 degrees F.
2. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
3. Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
4. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
5. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
6. Sweetened Whipped Cream:.
7. Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
8. Yield: 1 cup
9. Triple Raspberry Sauce:.
10. Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
11. Yield: 2 cups.
Title: Chocolate-Covered Strawberry Cake
Ingredients:
- 1 strawberry gelatin
- 1 water
- 1 1/4 eggs
- 1/3 strawberries
- 3 shortening
- 2
- 1/2
- 1
Instructions:
1. Heat oven to 350 (325 for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour.
2. In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour in pans.
3. Bake as directed on box for 9-inch round cake pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
4. Meanwhile, rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequesntly, Remove from heat.
5. Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Regrigerate until coating is firm, about 30 minutes, or until serving time.
6. Split each cake horizontally into 2 layers. On serving plate place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Place 5 strawberries on top of cake. Store in refrigerator.
Title: Coconut Whipped Cream (Non-Vegan)
Ingredients:
- 1/2 heavy cream
- 2 heavy cream
- 4 confectioners' sugar
- 1/2 coconut milk
Instructions:
1. In a bowl, whip the cream until soft peaks start to form.
2. Add the sugar and whip until stiff peaks form.
3. Whip in the coconut milk.
4. NOTE: The whipped cream will loose some of its volume with the addition of coconut milk; do not be alarmed. This is meant to be a loose whipped cream.
Title: Cowboy Cookies (Low Fat & Splenda)
Ingredients:
- 1 Splenda granular
- 1 brown sugar
- 1 reduced fat margarine
- 2 eggs
- 1 1/2 vanilla
- 2 1/2 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 rolled oats
- 1 1/2 chocolate chips
- 1 raisins
- 1
Instructions:
1. Cream together Splenda and brown sugar with margine; add eggs and vanilla.
2. Blend in flour, baking powder, baking soda and salt; mix well.
3. Add rolled oats, chocolate chips, nuts and raisins; mix.
4. Place cookie dough 1-teaspoon size on greased cookie sheet; bake 375 degrees 12 to 14 minutes.
Title: Berry Egg Rolls With Chocolate Raspberry Sauce
Ingredients:
- 3/4 blueberries
- 3/4 raspberries
- 3/4 strawberry
- 8 sugar-free instant vanilla pudding mix
- 1 milk
- 2 raspberries
- 1 lemon juice
- 2 Splenda sugar substitute
- 1/4 cocoa powder
- 1/2
- 1
Instructions:
1. Prepare sauce:
2. Puree raspberries, lemon juice, and Splenda in blender or food processor.
3. Place a sieve over a bowl, and press pureed raspberries through it to separate the seeds.
4. Discard seeds.
5. Add chocolate syrup and powdered cocoa and stir well.
6. Refrigerate until ready to serve.
7. Prepare pudding according to directions and refrigerate until ready to serve.
8. Mix together berries, and refrigerate.
9. AT SERVING TIME:
10. Lay out 8 egg roll wrappers on the counter.
11. Divide fruit filling evenly among the wrappers.
12. Roll tightly, securing with a toothpick.
13. Fry in 1-2 inches of hot oil.
14. They brown quickly, so watch carefully.
15. Removed to absorbent paper toweling.
16. TO SERVE:
17. Smear a large dollop of pudding on a desert plate, making a "puddle," top with an egg roll, and drizzle with chocolate raspberry sauce.
Title: Prunes in Orange-Wine Sauce
Ingredients:
- 5 sugar
- 2 orange zest
- 12 port wine
- 1/2 cinnamon stick
- 1/2 golden raisin
- 1/2
Instructions:
1. Put all the ingredients, except the raisins, in a saucepan.
2. Simmer over medium heat until prunes soften, stirring occasionally, about 12 minutes.
3. Remove cinnamon stick.
4. Spoon into serving bowl and stir in raisins.
5. Let stand atleast 2 hours to blend flavours (can be prepared up to 1 week ahead; refrigerate).
6. Serve cool or at room temperature.
7. Note: To make these a little more decadent, you could serve in a pretty, fancy glass, with a dollop of greek yoghurt, creme fraiche, or sour cream and a sprinkling of crushed pistachios.
Title: Sheer Khorma
Ingredients:
- 2 butter
- 1/2 - 3/4 margarine
- 4 milk
- 1 pitted dates
- 1/4 sugar
- 1 rose water
- 1/2 pistachios
- cardamom pod
Instructions:
1. Melt butter or margarine in a saucepan over low heat.
2. Add cardamom seeds and heat for 30 seconds.
3. Add vermicelli and cook over medium-high heat for 2-3 minutes, or until browned, stirring constantly so as not to burn. 3/4 of a cup makes a thicker mixture, 1/2 a cup makes a soupier mixture.
4. Add milk and dates and cook over a medium-low heat for 10 minutes, stirring occasionally until noodles are tender.
5. Skim foam if necessary.
6. When noodles are tender, add sugar and cook for 2-3 minutes to dissolve.
7. Remove from heat and stir in rose water.
8. Pour in a bowl and set aside to cool.
9. Refrigerate to chill before serving.
10. Before serving, garnish with chopped pistachios and/or almonds.
Title: Oreo Bread Pudding
Ingredients:
- 4 milk
- 16 sugar
- 2 butter
- 1/2 margarine
- 1/4 eggs
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°.
2. In large bowl, combine the bread cubes with broken cookies and set aside.
3. In separate bowl, blend milk, sugar, butter, eggs and vanilla extract; pour over bread mixture.
4. Stir to coat evenly.
5. Pour into a greased 1 1/2-quart round casserole.
6. Bake 45 to 50 minutes or until set.
7. Serve warm with whipped cream, if desired.
Title: Quick Cranberry Frosting
Ingredients:
- 1 jellied cranberry sauce
- 1 salt
- 1 lemon juice
- 1
- 2
Instructions:
1. Combine ingredients and beat with rotary beater or electric mixer until frosting stands in peaks.
2. Pile a top angel or sponge cake and serve.
Title: Lemon-Poppy Seed-Almond Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 6 poppy seeds
- 1/4 salt
- 3/4 sugar
- 1 unsalted butter
- 2 vanilla extract
- 2 lemon zest
- 2 powdered sugar
- 1
Instructions:
1. In a small bowl, whisk together the flour, poppy seeds, and salt.
2. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, vanilla and lemon zest; scrape down the sides of the bowl.
3. At low speed gradually beat in flour mixture, just until incorporated.
4. Cover bowl with plastic and refrigerate for at least 1 hour.
5. In a food processor fitted with a metal blade, process the almonds until very fine. Do not overprocess to a "butter".
6. Transfer nuts to a small bowl.
7. Preheat oven to 350°F
8. Measure level tablespoons of dough and roll them between the palms of your hands to form balls.
9. Drop each ball, as soon as it is formed, into the nuts and shake the bowl to twirl the ball around, coating it well with the nuts. Place the nut-covered balls on ungreased cookie sheet, 2 inches apart.
10. Bake 8-12 minutes, or until bottoms are browned. For even baking, rotate the sheets from back to front halfway through the baking period.
11. Transfer to wire rack to cool completely. Sprinkle lightly with powdered sugar.
12. Store in an airtight container at room temperature or in the freezer.
Title: Gluten Free Brownie
Ingredients:
- 1/3 nonfat yogurt
- 1 vanilla
- 1 baking powder
- 1/2 salt
- 1/4
- 1
Instructions:
1. Mix yogurt and cacao.
2. Add vanilla, baking powder and salt.
3. Stir inn rice flour.
4. Spread the batter into prepared pan (3' x 5').
5. Bake at 350° for about 25 minutes.
Title: Carrot Cake
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 1/2 eggs
- 4 flour
- 2 baking soda
- 1 baking powder
- 1 cinnamon
- 1 carrots
- 3 walnuts
- 1 raisins
- 1/2 crushed pineapple
- 1 butter
- 1/2 cream cheese
- 1 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350.
2. In a large mixing bowl, combine sugars with oil and eggs. Mix well. Add flour, baking soda, baking powder and cinnamon. Mix well. Fold in carrots, walnuts, raisins and pineapple.
3. Pour into a 13 x 19 greased and floured baking pan. Bake for 45 minutes to 1 hour.
4. For topping: In a bowl, cream together butter and cream cheese. Add sugar and vanilla. Mix until smooth.
5. When cake is cool, frost with mixture.
Title: 2 Minute Pizza or Pastry Crust
Ingredients:
- 250 all-purpose flour
- 1 baking soda
- 1 salt
- 100 hot water
- 100
Instructions:
1. Put the ingredients in the specified order into a large bowl or other container with lid that can be sealed.
2. Close the lid then shake hard from side to side 5 or 6 times, then up and down 5 or 6 6 times. That's it; it's ready! (You can also mix this in your food processor or with a beater, but it's less fun!).
3. Use your fingers to pat the pastry into a pie plate or pizza pan. Add the rest of your ingredients and bake.
4. NOTE: For a sweet pastry, replace the oil with melted butter and add 50 grams of sugar to the flour.
Title: Cambodian Banana Dessert
Ingredients:
- 3 fresh coconut
- 60 unsalted butter
- 1 gingerroot
- 1 orange
- 6 bananas
- 60 caster sugar
- 4 fresh lime juice
- 6 toasted sesame seeds
- 3 lime slice
- ice cream
Instructions:
1. Heat a small non-stick frying pan until hot. Add the coconut and cook, stirring constantly, for about 1 minute until lightly colored. Remove from the pan and allow to cool.
2. Heat the butter in a large frying pan until it melts. Add the ginger and orange zest and mix well.
3. Peel and slice the bananas lengthways. Place the bananas cut-side down in the butter mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. Turn to coat in the sauce.
4. Remove the bananas from the pan and place on heated serving plates. Keep warm.
5. Return the pan to the heat and add the orange liqueur, stirring well to blend. Ignite with a taper, allow the flames to die down, then pour over the bananas.
6. Sprinkle with the coconut and sesame seeds and serve at once, garnished with slices of lime.
Title: Simple Sugar Cookies
Ingredients:
- 1 granulated sugar
- 1 butter
- 1 margarine
- 1 egg
- 2 1/4 vanilla extract
- 1 flour
- baking soda
Instructions:
1. In large bowl, mix sugar and butter. Beat in egg and vanilla until light and fluffy. Mix in flour and baking soda.
2. Divide dough into halves. Shape each half into roll about 1 1/2"-inch in diameter. Wrap each half in wax paper and refrigerate for approximately 1 hour until chilled.
3. Preheat oven to 375. Unwrap rolls and cut into 1/4"-inch slices. Sprinkle each slice with a pinch of sugar. Place on ungreased pan and bake 10-12 minutes or until lightly browned around the edges. Cool on wire rack. Store in air tight container once the cookies have cooled.
Title: Raspberry Bread Pudding With Vanilla Sauce & Chantilly
Ingredients:
- 1 1/2 milk
- 2 butter
- 1/2 frozen sweetened raspberries
- 2 sugar
- 2 vanilla
- 1 cinnamon
- 1 mace
- 1 1/2 eggs
- 4 sugar
- 1 half-and-half
- 1/2 butter
- 1/2 vanilla
- 1 1/2 Grand Marnier
- 1 vanilla
- 1 1/2 brandy
- 1 1/2 sugar
- 1 sour cream
- 1/2
- 3
Instructions:
1. For Pudding.
2. Combine bread and milk; let stand 15 minutes, stirring often.
3. Preheat oven to 350 degrees.
4. Generously brush 9 x 13 baking pan with some of melted butter.
5. Stir remaining butter, undrained raspberries,sugar,vanilla,cinnamon and mace into bread mixture; fold in beaten eggs.
6. Pour into prepared pan and bake until firm and lightly browned, 50 to 60 minutes.
7. Cool pudding to lukewarm.
8. For Sauce.
9. Beat all ingredients in double boiler over simmering water until sugar dissolves and mixture thickens slightly.
10. For Chantilly.
11. Using electric mixer, beat cream, Grand Marnier, vanilla and brandy 1 minute.
12. Add sugar and sour cream and beat until soft peaks form.
13. To Serve.
14. Spoon bread pudding onto plates, top each with 3 tablespoons sauce and Chantilly.
Title: Lemon Tower Cake
Ingredients:
- 7 1/2
- 1
- 3/4
Instructions:
1. Prepare pie filling as directed.
2. Cover surface with waxed paper and chill.
3. Spread 1/2 the chilled filling between layers of cake.
4. Whip cream; fold in remaining 1/2 of the filling.
5. Spread mixture over top and sides of cake and chill for at least 4 hours.
Title: Banana Pecan Bread Pudding
Ingredients:
- 2 unsalted butter
- 3 bananas
- 5 sugar
- 2 heavy cream
- 5 dark rum
- 4 eggs
- 1 vanilla extract
- 8 unsalted butter
- 2 heavy cream
- 4 dark brown sugar
- 4 salt
- 2 all-purpose flour
- 1 eggs
- 4 pecan pieces
- 3 butter
- salt
- banana ice cream
- powdered sugar
Instructions:
1. Melt butter in a skillet over medium heat. Add bananas and 2 ounces of sugar and cook several minutes, stirring to cook evenly. Remove from heat and cool to room temperature.
2. Combine the heavy cream, rum, eggs, vanilla and remaining 3 ounces of sugar in a bowl and whisk to blend. Add bananas and bread and let this mixture soak for an hour minimum.
3. Preheat oven to 300ºF. Line a rectangular terrine mold with plastic wrap and pour banana pudding mixture inside. Cover and cook in a water bath until it reaches 175ºF. Remove from oven and cool completely (preferably overnight).
4. Rum Sauce:
5. Melt butter in a saucepan over medium-high heat. Add cream, sugar and salt. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in rum.
6. To Assemble and Serve:
7. Remove pudding from mold and slice into ½-inch slices. Coat each piece evenly with flour, egg wash, and pecan pieces. Fry each piece to order using equal parts oil and butter till golden on each side. Sprinkle with a bit of salt and serve with a scoop of ice cream. Drizzle with rum sauce and sprinkle with powdered sugar.
Title: Fresh Fruit Medley with Mango and Honey Yoghurt
Ingredients:
- 4 fresh mango
- 1 -2 plain yogurt
- 1 honey
- 1
Instructions:
1. Mix fruit and divide into 4 serving dishes.
2. Blend mango until smooth.
3. Add yoghurt and honey.
4. Place yoghurt mixture in jug and refrigerate.
5. Serve over fruit.
Title: Better-than-a-candy-bar Cake
Ingredients:
- 1 butter
- 1/2 coconut
- 1 sweetened condensed milk
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix cake mix and butter with a fork until crumbly.
3. Pat into a greased 9X13 inch baking pan.
4. Layer the remaining ingredients in order listed.
5. Bake for 20-30 minutes, or until top is lightly browned.
Title: Pineapple Crystal - Subparod Geuw
Ingredients:
- 1 pineapple
- 3/4 sugar
- 3/4 water
- 2 rose water
- 1 vanilla ice cream
- 2 mint sprig
- 1
Instructions:
1. Slice the pineapple across into 8-10 rounds, about 1/2 inch thick. Remove the hard inner core with an apple or pineapple corer.
2. In a 12 inch skillet, combine the sugar, water and orange water. Bring to a boil over high heat and cook for 3 minutes or until thickened.
3. Add the pineapple slices (ok to layer them in needed) and return to a boil. Cook, turning the pineapple slices carefully to ensure they cook evenly, for 5 minutes or until soft.
4. Add the 1 cup coconut cream to the skillet, stirring gently with a wooden spoon , careful not to tear the slices. Cook for another 2 minutes.
5. Transfer the pineapple slices to a bowl and pour the sauce over the top. Set aside to cool to room temp, then cover and refrigerate to chill before serving.
6. To Serve #1: Place 1-2 pineapple slices in individual dessert bowls. Add two tablespoons of crushed ice to each bowl. Spoon the sauce over the slices and top each with one tablespoon of the remaining coconut cream. Garnish with mint sprigs and serve immediately before the ice melts.
7. To Serve #2: Place 1-2 pineapple slices in the center of a dessert plate. Add a scoop of vanilla ice cream and drizzle the sauce over the ice cream. Spoon a tablespoon of the remaining coconut cream over each and garnish with a sprig of mint. Serve immediately.
Title: Dee's Cherry Pineapple Upside Down Cake
Ingredients:
- 1 cherry pie filling
- 1 pineapple slices
- 1 brown sugar
- 1 eggs
- 20
- 1
- 18
- 1/4
- 3
Instructions:
1. Mix 1/2 teaspoon of the almond, rum and brandy flavorings into the cherry pie filling.
2. Spread cherry mixture in the bottom of a 9x13 cake pan.
3. Put the pineapple slices on top of cherry pie filling.
4. Put brown sugar on top of pineapple.
5. Mix the cake mix, oil, eggs and balance of the flavorings together.
6. Pour over top of the brown sugar.
7. Bake in a 375 degree Fahrenheit oven for the time recommended on cake box or until browned and toothpick comes out clean.
Title: Pineapple Upside-Down Cake
Ingredients:
- 1 pineapple
- 1/4 brown sugar
- 3 butter
- 4 maraschino cherries
- 4 pecan halves
- 3/4 all-purpose flour
- 1/3 sugar
- 1 baking powder
- 1/4 salt
- 1/8 ground allspice
- 1 egg
- 1/4 2% low-fat milk
Instructions:
1. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside. In a small bowl, combine the brown sugar and 2 tablespoons butter; stir until sugar is dissolved. Pour into an ungreased 6-in. round baking pan. Arrange pineapple slices in a single layer in pan; place cherries and pecans in center of pineapple slices.
2. In a small mixing bowl, combine the flour, sugar, baking powder, salt and allspice. Add the egg, milk, reserved pineapple juice and remaining butter; beat just until combined. Spoon over pineapple.
3. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 5 minutes before inverting onto a serving plate. Serve warm.
Title: Easy Crunchy Apple Crisp
Ingredients:
- 5 sliced apples
- 1/2 white sugar
- 2 flour
- 1 cinnamon
- 1/4 water
- 1/2 quick-cooking oats
- 1/2 flour
- 1/2 brown sugar
- 1/4 baking powder
- 1/4 baking soda
- 1/4 butter
Instructions:
1. Spray an 8x8 pan with cooking spray, then place the sliced apples in the pan.
2. Mix the sugar, 2 teaspoons flour and cinnamon together, sprinkle over apples.
3. Pour the water over the apple mixture.
4. Combine the oats, remaining flour, brown sugar, baking powder and baking soda together.
5. Stir in the melted butter and crumble over the apples.
6. Bake at 350 for 40-45 minute
7. Serve warm with icecream or caramel sauce.
Title: Nobody Will Guess Peach Cobbler
Ingredients:
- 6 sugar
- 1 1/2 flour
- 2 egg
- 1 butter
- 1/2
- 5
Instructions:
1. Place the fruit in a buttered 8 X 8 inch baking dish.
2. Cut each slice of bread into five stripe. Place the strips onto the fruit.
3. In a separate bowl, mix the sugar, flour, egg, and melted butter. Pour this mixture evenly over the bread and fruit.
4. Bake at 350 degrees for 30 to 35 minutes or until golden brown.
Title: No-Fuss Chocolate Mousse
Ingredients:
- 12 soft silken tofu
- 12 vanilla extract
- 2 salt
- 1
- 4
Instructions:
1. Melt chocolate chips however you like-- I like the microwave; set aside& let cool if necessary.
2. Whiz up the tofu in the blender along with vanilla and salt, then add melted chocolate and blend until well combined.
3. Fold in whipped topping by hand.
4. Divide into serving dishes (or pour into baked& cooled pie shell).
5. Refrigerate until set- I'm guessing on the setting time of 30 minutes because I've never timed it.
Title: Wheat Blueberry Cakes
Ingredients:
- 1 whole wheat flour
- 1 baking powder
- 1/4 salt
- 1/3 canola oil
- 1/4 brown sugar
- 1/4 banana
- 3 lemon juice
- 1 vanilla
- 1/3 blueberries
Instructions:
1. Preheat oven to 350, and spray muffin tin or line with paper liners.
2. Mix together first three dry ingredients, set aside.
3. In a larger bowl mix together brown sugar and oil. Then add banana and remaining ingredients, except blueberries.
4. Add dry ingredients to wet and mix until just combined. Pour batter into muffin pan 1/2 to 3/4 full. On top place a few blueberries, or other fruit, on top and bake 20-25 minutes.
Title: Almond Filled Cookie Cake
Ingredients:
- 2 2/3 flour
- 1 1/3 sugar
- 1 1/3 butter
- 1/2 salt
- 1 egg
- 1 sugar
- 1/2 lemon peel
- 1 egg
- 1
- 4
Instructions:
1. Heat oven to 325.
2. Place cookie sheet in oven to preheat.
3. Grease 10 or 9 inch springform pan.
4. In large bowl, blend all crust ingredients at low speed until dough forms. If desired, refrigerate for easier handling.
5. Divide dough in half; spread half in bottom of greased pan to form crust.
6. In small bowl, combine all filling ingredients except whole almonds; blend well.
7. Spread over crust to within 1/2 inch of sides of pan.
8. Between 2 sheets of waxed paper, press remaining dough to 10 or 9 inch circle.
9. Remove top sheet of waxed paper; place dough over filling.
10. Remove waxed paper; press dough into place.
11. Top with whole almonds.
12. Place cake on preheated cookie sheet.
13. Bake at 325 for 65-75 minutes or until top is light golden brown.
14. Cool 15 minutes; remove sides of pan.
15. Cool completely.
Title: Blueberry Angel
Ingredients:
- 1 blueberries
- 1/4 blueberry vinegar
- 1/4 vinegar
- 1/4 honey
- 4 -6 creme de cassis
- black currant syrup
Instructions:
1. In a medium nonreactive saucepan, bring the blueberries, vinegar, honey and creme de cassis to a simmer, stirring over medium heat until the berries just begin to burst, to 5 minutes.
2. The berries can be cooled and refrigerated for 1 day. Repeat gently before serving.
3. To serve,spoon the warm berries and sauce over the angel food slices on dessert plates.