lumicero/recipes-ing2inst huggingface dataset:
Title: Barefoot Contessa Coconut Cake and Frosting - Ina Garten
Ingredients:
- 3/4 unsalted butter
- 2 sugar
- 5 pure vanilla extract
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 3 baking soda
- 1 kosher salt
- 1/2 milk
- 1/2 sweetened flaked coconut
- 1 cream cheese
- 4 unsalted butter
- 1 pure vanilla extract
- 1/2 confectioners' sugar
- 3/4 sweetened flaked coconut
- 1/4
- 1
- 6
Instructions:
1. Preheat oven to 350°F Grease two 9-inch round cake pans, then line with parchment paper. Grease again and dust lightly with flour.
2. Prepare cake: Cream butter and sugar on medium-high speed for 3-5 minutes. Crack eggs into a small bowl. With mixer on medium speed, add eggs 1 at a time, scraping down bowl once during mixing. Add vanilla and almond extracts and mix well. Don't be concerned if the mixture looks curdled.
3. In a separate bowl, sift together dry ingredients.
4. With mixer on low, alternately add dry ingredients and milk to the the batter. Mix until just combined. Fold in the coconut.
5. Pour batter into prepared pans, smoothing the top. Bake in center of oven 40-50 minutes, until tops are brown and cake tester comes out clean. Cool on baking rack for 30 minutes before removing cakes from pans.
6. Prepare frosting: Mix cream cheese, butter, vanilla, and almond extract. Add confectioners sugar and mix until just smooth (don't whip).
7. Assemble cake by placing one layer, top side down, and spreading it with frosting. Place second layer on top of the first. Frost tops and sides. Sprinkle cake lightly with coconut.
8. Serve at room temperature.
Title: Miss Freedom's Chocolate Crab Cake Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 cream of coconut
- 1 vanilla extract
- 2 eggs
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 2 baking soda
- 1/2 salt
- 1/4 flaked coconut
- 1
Instructions:
1. In a large bowl cream the softened butter.
2. Gradually add sugar; beat well at medium speed of electric mixer.
3. Then add the cream of coconut and vanilla, beating well.
4. Add eggs, one at a time, beating well after adding each egg.
5. In a bowl combine dry ingredients; stirring well to blend all ingredients.
6. Add the dry ingredients to creamed mixture stir well to combine.
7. Then stir in shredded coconut and chocolate chips.
8. Drop cookie dough by rounded tablespoonfuls, 2 inches apart on a foil lined cookie sheets.
9. Bake at 375* for 15 minutes.
10. Cookies are done when they spring back when lightly touched.
11. Cool cookies completley on wire racks.
Title: Almond Buttercream Icing
Ingredients:
- 3 powdered sugar
- 4 eggs
- 2 almond paste
- 1/3 salt
- 1/4 heavy cream
- 1 vanilla
- 1 butter
- 2
Instructions:
1. Combine sugar, egg yolks, eggs, almond paste and salt in medium size saucepan.
2. Beat with electric mixer until pale and fluffy.
3. Beat in cream and vanilkla until blended.
4. Cook over medium heat, stirring constantly, for about 6 min.
5. until mixture just starts simmering Strain into large bowl.
6. Refrigerate for 1 1/2 hours or until chill.
7. Beat in butter with electric mixer until fluffy (Icing can be made up to 1 week in advance,cover in airtight container and store in refrigerator).
8. Let stand at room temperature until good spreading consistency.
Title: Millionaires Chocolate Cake
Ingredients:
- 1/2 cocoa powder
- 1 boiling water
- 4 eggs
- 1 1/2 white sugar
- 1/2 vanilla essence
- 1 baking powder
- 4 cake flour
- 450 evaporated milk
- 1 1/2 white sugar
- 1 brandy
- 6 vanilla essence
- 2 brandy
- 280
- 1.5
- 60
Instructions:
1. Preheat oven to 180°C (350°F).
2. Dissolve cocoa powder in boiling water, set aside to cool.
3. Grease & flour a 11inch (28cm) long & 8inch (20cm) wide oven proof container.
4. Separate the eggs ( beat the egg whites until stiff peaks form and set aside).
5. Beat the egg yolks and sugar until light and fluffy.
6. Add the cooled cocoa mixture and beat well.
7. Add the oil and vanilla essence beat well.
8. Sift in the flour and baking powder and beat only until blended.
9. Fold in the stiffly beaten egg white with a metal spoon.
10. Pour mixture into oven proof container and bake for 25 to 30 minutes.
11. While the cake is baking make the syrup.
12. Put the evaporated milk, sugar, brandy, vanilla essence into a pot on the stove bring to the boil, boil together until sugar has dissolved.
13. When the cake is baked removed from oven prick the top of the cake all over with a fork and pour the syrup over the cake.
14. Leave the cake to get completely cold.
15. While the cake is getting cold make the frosting.
16. Break up the chocolate squares place in a basi over a 1/2 pot of water and simmer until the chocolate has melted ( do not put any liquid near this while the chocolate is melting otherwise the chocolate will split and go dry).
17. Let the chocolate cool slightly.
18. Whisk the cream until soft peaks are formed, add the brandy beat well then gradually fold in the cooled chocolate.
19. Frost the top and sides of the cake with this mixture.
Title: Salt Water Buttercream
Ingredients:
- 1 warm water
- 1/2 salt
- 1 butter
- 2 vanilla
- 4 -6 powdered sugar
Instructions:
1. Dissolve the salt in the water and set aside.
2. Cream butter and 4 cups of powdered sugar together in a mixing bowl until they are well blended. . Add the saltwater and vanilla and mix well.
3. Add the remaining powdered sugar 1 cup at a time until the butter cream is as thick as you want it to be. Whip on high speed for 2-3 minutes.
4. Make this frosting thinner or stiffer by leaving out some powdered sugar, or adding more.
5. For the BEST chocolate butter cream you have ever tasted -- substitute 1/2 cup of cocoa powder for the same amount of powdered sugar. (And if you want your frosting darker, mix the cocoa powder with the saltwater first.).
Title: Christmas Trifle
Ingredients:
- 1 crushed pineapple
- 3 bananas
- 1 -10 red maraschino cherry
- 1 -6 green maraschino cherry
- 3 1/2 vanilla instant pudding mix
- 2 walnuts
- 1 -8
- 1
- 1/4
Instructions:
1. Drain pineapple, reserving juice. Dip bananas in juice, drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixed for 2 minutes or until slightly thickened.
2. Place half of the pudding in a 4 quart serving or trifle bowl, layer with half of the bananas, pineapple, cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.
3. Serves 16-20.
4. Note: This recipe was made with commercially prepared eggnog.
Title: Strawberry Soup
Ingredients:
- 1 plain yogurt
- 1 strawberry
- 2 honey
- 1
Instructions:
1. Blend ingredients in a food processor.
2. Serve chilled.
Title: Caramel Apple Coconut Dessert
Ingredients:
- 4 apples
- 2 brown sugar
- 2 liquid honey
- 2 cinnamon
- 1 salt
- 1/4 unsweetened coconut milk
- 1/4 unsweetened coconut
Instructions:
1. Preheat oven to 400f degrees.
2. In a small bowl, stir together, brown sugar, honey, cinnamon, salt and coconut milk.
3. Place apple slices in a 4 cup casserole with a lid; pour brown sugar mix over apples and stir to coat.
4. Sprinkle coconut over and mix in; put the lid on and bake for 30 minutes.
Title: Molasses Doughnuts
Ingredients:
- 3/4 sugar
- 3 butter
- 3/4 milk
- 2 eggs
- 1/4 molasses
- 3 all-purpose flour
- 3 baking powder
- 1/4 salt
- 1 nutmeg
- 1/2 cinnamon
Instructions:
1. Cream sugar and butter together. Add milk, eggs and molasses. Mix well. Mix ands sift remaining ingredients. Add to liquid mixture and mix thoroughly. Refrigerate for 1 1/2 hours.
2. Turn out on a lightly floured board and roll to 1/2 inch thickness - cut with doughnut cutter.
3. Fry in deep hot fat, 375F, until golden brown. Sprinkle with sugar.
Title: Super Moist Chocolate Cake
Ingredients:
- 2 flour
- 3/4 cocoa powder
- 2 sugar
- 2 baking soda
- 1 baking powder
- 1 salt
- 1 buttermilk
- 1 coffee
- 1 vanilla
- 1 eggs
- 2
Instructions:
1. Sift all dry ingredients into large bowl, set aside.
2. Mix all wet ingredients in large bowl.
3. Add wet ingredients to dry and mix very well, making sure that there are no lumps of dry ingredients left.
4. This recipe makes 2 - healthy 9" rounds or 24 big cupcakes. Make sure to use well greased pans (I use parchment paper in the bottom of the pans for extra assurance) or paper/foil cupcake papers. Bake at 325-350 for 30-45 minutes.
Title: Lannette's Best Carrot Cake
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 2 cinnamon
- 2 baking powder
- 1 salt
- 4 eggs
- 2 vanilla
- 1 1/2 crushed pineapple
- 1 carrots
- 2 pecans
- 1
Instructions:
1. Preheat oven to 350°F Grease a 9x13 pan.
2. Sift together first 6 ingredients (all dry ingredients)
3. Add beaten eggs, vanilla and salad oil; beat till well blended.
4. Stir in the drained crushed pineapple, carrots and nuts
5. Pour into prepared baking pan and bake for 1 hour, or until a toothpick inserted toward middle of the cake comes out almost clean.
6. Frost cooled cake with CREAM CHEESE FROSTING: 1- 8 oz pkg. cream cheese, softened, 1/2 cup (1 cube) real butter, and about 1 to 1-1/2 cups of powdered sugar, or to taste. I like my cream cheese frosting just lightly sweetened!
7. Chill until frosting is set. Serve chilled.
Title: 2 Minute Chocolate Mug Cake
Ingredients:
- 3 cocoa powder
- 3 flour
- 1/4 baking soda
- 3 sugar
- 1/4 salt
- 3 milk
- 3 vanilla
- 1
Instructions:
1. Mix all dry ingredients in mug.
2. Add Milk, Oil, Vanilla.
3. Microwave on high for 2 minutes.
Title: Marshmallow Treats by June
Ingredients:
- 1 1/2 brown sugar
- 2 butter
- 1/2 sweetened condensed milk
- 120 vanilla
- 200 marshmallows
- 1 coconut
- 18 -24
- 1/2 - 1
Instructions:
1. In a pot melt cocoa, brown sugar, butter, condensed milk, vanilla.
2. Once melted, add crushed biscuits.
3. With wet hands and about a tablespoon of mixture cover marshmallows with mixture.
4. Roll in fine coconut.
5. Allow to set in fridge.
Title: French Bread Pudding
Ingredients:
- 1 milk
- 1 eggs
- 3 sugar
- 1 pure vanilla extract
- 2 dried cherries
- 1 heavy cream
Instructions:
1. Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
2. Preheat the oven to 325°F Butter the bottom and sides of a 9x13x2-inch oven-to-table baking dish.
3. In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
4. Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
5. Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.
Title: Quick Mix in the Pan Double Chocolate Chip Cake
Ingredients:
- 1/3 water
- 2 granulated sugar
- 3/4 egg
- 1 all-purpose flour
- 1 salt
- 1 1/3 baking soda
- 1/2
- 1
- 1/3
Instructions:
1. Heat oil and the 2 squares of unsweetened chocolate in a 9-inch square pan in 375°F oven for 4 minutes, until melted.
2. Add water, sugar, egg, flour, salt, and soda.
3. Beat with a fork until smooth, about 2 minutes.
4. Stir in half of the chocolate chips.
5. Spread in pan.
6. Sprinkle with nuts and remaining chips.
7. Bake 30 minutes.
8. Cool.
Title: Blueberry Buttermilk Bundt Cake
Ingredients:
- 1 1/2 whole wheat pastry flour
- 1 whole wheat flour
- 1/2 baking powder
- 1/4 salt
- 1/4 Splenda sugar substitute
- 3 1/4 margarine
- 1 eggs
- 1 orange zest
- 1 2/3 vanilla extract
- 3/4 buttermilk
- 3 frozen blueberries
- 1 powdered sugar
- 1
- 3/4
- 2
Instructions:
1. Preheat oven to 350 F Spray and flour 10 inch diameter Bundt pan rnWhisk all the flour, baking powder and salt in medium bowl.
2. Whisk in Splenda using an electric mixer (on lowest speed the entire time) beat margarine into dry ingredients until light and fluffy (do NOT over mix as it will cause the gluten in the flour to make the mixture"tough" when baked)
3. Beat in eggs one at a time. rnBeat in orange peel and vanilla.rnFold in blueberries.
4. Spoon batter into prepared pan.rnBake until tester inserted near center of cake comes out clean, about 40-45 min (when baking whole grains keep a close watch near the end to prevent over baking and browning)
5. Cool cake in pan on rack for 15 min.rnUsing plastic spatula loosen the sides and center.
6. Turn cake out onto rack and cool completely before cutting. rnWrap in plastic wrap and store in refrigerator.
7. When you are ready to serve transfer cake to plate and sprinkle powdered sugar over if desired. It can be made a day in advance.
Title: Baked Peaches Stuffed With Almonds
Ingredients:
- 4 butter
- 2 brown sugar
- 3 Grand Marnier
- 1/2 Cointreau liqueur
- brown sugar
Instructions:
1. Preheat Oven to 350.
2. Wash and Halve and pit Peaches, place in greased pie plate or similar style pan cut side up.
3. Mix together butter and sugar until smooth (mixer not required) stir in crushed almonds.
4. Top each half of peach with topping.
5. If desired, sprinkle with a little brown sugar and drizzle 1 ounce of Grand Marnier, Cointreau or similar liquer over peaches.
6. Bake Uncovered approx 20 minutes, peaches are done when topping is browned and peaches are softened, bake longer for a softer peach.
7. Use this recipe for baked apples or pears, increase baking time for harder fruits.
8. When serving top with some of the sauce that forms in the pan and Whipped cream.
Title: Blueberry Cream Cheese Tarts With Graham Cracker Crust
Ingredients:
- 1 butter
- 1/4 brown sugar
- 1/4 granulated sugar
- 1/4 honey
- 2 all-purpose flour
- 1/2 whole wheat pastry flour
- 1 salt
- 1/2 ground cinnamon
- 1 milk
- 5 sugar
- 4 cornstarch
- 2 1/2 cream cheese
- 3/4 vanilla
- 1 heavy cream
- 1/2 blueberries
- 2 1/2 sugar
- 1
Instructions:
1. To prepare the graham cracker shells cream the butter and sugars together until smooth, about 1 minute. Add the honey and beat until well combined.
2. Sift together the flours, salt and cinnamon. Add to the butter mixture in two batches, scraping sides of bowl between additions. Mix until well combined. Form into a disk, wrap in plastic wrap, and chill until firm, at least 1 hour.
3. Preheat oven to 325*F. Roll out the chilled dough on a lightly floured surface to 1/4 inch thick.Using a 3 inch cutter, cut out 16 circles of dough and press them into greased 2 inch tart pans. Prick dough all over with a fork and chill for 20 minutes.
4. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. (they can be made up to 1 cay ahead and frozen for up to 3 months).
5. For the pastry cream, combine 3/4 cup of the milk and 3 TBS of sugar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl whisk together the egg yolks, cornstarch and the remaining 2 TBS sugar. Whisk the remaining 1/4 cup milk into the egg yolk mixture. Remove the milk mixture from the heat and add a little of the hot mixture to the egg yolk mixture, whisking constantly to keep the egg yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking constantly as you pour.
6. Return to the heat and bring to a boil, stirring constantly. Let cook for 1 minute or so until it thickens. Add the cream cheese and vanilla, whisking until smooth. Strain through a cheesecloth lined sieve into a clean bowl. Cover the surface with plastic cling film and chill. Once chilled, whisk until smooth and fold in the whipped cream.
7. To make the blueberry compote mix together 1 cup of the blueberries with the sugar in a medium saucepan. cook over low heat until the berries have all popped and broken down. (about 5 minutes) Strain the cookied berries into a bowl, discarding the solids. Add the remaining berries to the syrup and toss to combine.
8. To assemble spoon the pastry cream into each tart shell and top with about 2 TBS of the blueberry compote. Serve soon after assembling.
9. You can also make two large tarts. (use 9 inch tart pans.) Prick and bake as above increasing time to 25 minutes.
Title: Linda's Butter Cookies
Ingredients:
- 1 1/2 butter
- 1 sugar
- 1 egg
- 2 vanilla
- 4 flour
- 1 baking powder
- 1 powdered sugar
- 1/2 vanilla
- 1 1/2
Instructions:
1. Cream butter and sugar.
2. Add egg and vanilla & beat well.
3. Sift flour and baking powder together and mix inches.
4. Refrigerate 2-3 hours.
5. Roll out to 1/4 inch. Cut out.
6. Bake on ungreased cookie sheet for 8-10 minutes at 400 degrees.
7. Ice with Easy cream icing.
8. Dough can be kept in the fridge for several days. Or freeze and thaw out later.
Title: Fruit Pizza
Ingredients:
- 1/2 flour
- 1/3 flour
- 1/4 cream of tartar
- 1/4 baking soda
- 1/2 margarine
- 1 egg
- 4 cream cheese
- 1/4 powdered sugar
- 8 pineapple
- 1 cornstarch
Instructions:
1. Mix flour, tartar, soda together in a bowl.
2. Than add the egg (beaten).
3. Add margarine slightly softened (microwave).
4. Mix it all together (should form a ball).
5. Use a pie pan and spread out the dough.
6. Bake at 350°F for 10 minutes or until golden.
7. Meanwhile:
8. Mix cream cheese and powdered sugar together with hand mixer until smooth.
9. Cut and prepare fruits. You can use 2 or 3 types of fruit like strawberry, kiwi, banana, etc.
10. Glaze (optional):
11. Boil the pineapple juice and cornstarch till it becomes thick like gravy Stir regularly.
12. When dough is done spread the "frosting" top with fruit and pour glaze over fruits.
Title: Pumpkin Spice Cupcakes With Brown Butter Buttercream
Ingredients:
- 2 all-purpose flour
- 4 pumpkin pie spice
- 3 baking powder
- 2 baking soda
- 2 ground cinnamon
- 1/2 ground cloves
- 1/4 salt
- 2 granulated sugar
- 3/4 canola oil
- 1/2 unsweetened applesauce
- 1 pure vanilla extract
- 2 canned pumpkin
- 4 eggs
- 1 unsalted butter
- 4 powdered sugar
- 2 pure vanilla extract
- 6 buttermilk
Instructions:
1. Preheat the oven to 350°F Line 2 regular size cupcake pans with cupcake liners.
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined.
3. Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
4. BROWN BUTTER BUTTERCREAM:
5. In a saucepan, heat 1/2 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool. In a large bowl using an electric mixer on medium speed, beat the remaining 1/2 cup butter for 30 seconds. Add the cool brown butter and beat until combined. Add the powdered sugar and vanilla. Beat in the buttermilk, 1 tablespoon at a time, until spreadable.
Title: Nutty Fudge Protein Bar
Ingredients:
- 2 1/3 butter
- 1 cream cheese
- 1/2 pecans
- 4 vanilla
- 1 peanut butter
- 1 sugar substitute
- 2
- 1/4
Instructions:
1. Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave and mix together very well. Add Splenda and vanilla, mix well again. Add pecans and protein powder and mix.
2. Place in a baking pan, press down and refrigerate. When cooled and hardened, cut into 20 square bars. This does not get baked but the mixture will be warm from heating the first five ingredients in the microwave.
Title: Triple Chocolate Gingerbread
Ingredients:
- 15 1/4 instant chocolate pudding mix
- 4 eggs
- 4 ground ginger
- 1 ground cinnamon
- 1 ground allspice
- 1/2 sour cream
- 1/2 molasses
- 1/2 water
- 1/2 white chocolate
- 1/2 white chocolate chips
- 1 milk
- 1 vanilla extract
- 4
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a 10 cup Bundt pan with non-stick baking spray with flour.
3. Beat all ingredients except chocolate chips in a large bowl at low speed until moistened:scraping side of bowl frequently.
4. Beat on medium speed for 2 minutes.
5. Stir in chocolate chips.
6. Pour batter into pan.
7. Bake for about 50 minutes or until cake pulls away from side of pan and cake springs back when lightly touched.
8. Cool on wire cake rack then remove from pan.
9. Cool completely.
10. White Chocolate Drizzle:
11. combine white chocolate with milk.
12. microwave on medium power for 1 minute.
13. Stir.
14. If necessary repeat microwave process in 10 second intervals:stir after each interval, until morsels have melted and mixture is smooth.
15. Add vanilla extract.
16. Drizzle immediately over cooled cake.
Title: Coconut-Ginger Flan
Ingredients:
- 3 1/4 sugar
- 1 1/2 milk
- 2 eggs
- 5 vanilla extract
- 6 crystallized ginger
- 1
- 3
- 1
Instructions:
1. Preheat the oven to 350'F. Bring one quart of water to a boil.
2. In a thin saute pan, cook the sugar over medium heat until it is amber-coloured and bubbly. (Do not stir while it is cooking, or you will get spun sugar and a big mess.) Watch the pan closely and lift the pan off the burner if the sugar is cooking quickly or unevenly. Shake the pan to distribute the melting sugar. When the sugar is completely caramelized, pour the hot mixture into the bottom of a 3-quart flan mold, Bundt pan, loaf pan or individual molds. Rotate the mold(s) in your hands, using potholders, so that the sugar syrup covers the entire bottom of the pan. Set aside. Please be careful, because the sugar is extremely hot, and it can burn your skin.
3. In a medium mixing bowl, combine the milk, sweetened coconut milk, (or un- sweetened coconut milk and sweetened condensed milk) egg yolks, eggs, vanilla, and ginger and whisk well. Pour the batter over the caramelized sugar in the mold, making sure to evenly distribute the crystallized ginger. Top with the sliced almonds.
4. Place the flan into another pan a bit larger. Add the hot water to the large pan around the flan mold, to come halfway up the sides. Cover with a lid or foil so that both pans are covered completely (bain-marie).
5. Bake the flan for 1 hour or until a knife inserted in the middle comes out clean. Remove the flan from the water bath and chill it in the refrigerator for at least 3 hours. TO serve, loosen the sides with a knife and flip the flan mold over onto a platter. Garnish with flowers or fresh fruit and serve.
6. Hint: It is better to make this a day ahead and chill it until it is as icy cold as possible, so that the flavors have time to blend.
Title: Bavarian Cream
Ingredients:
- 1 1/2 gelatin
- 1/4 cold water
- 1/4 half-and-half cream
- 1/4 sugar
- 4 eggs
- 1/4 mascarpone
- 1 salt
- 4 vanilla beans
- 1 vanilla extract
- heavy whipping cream
Instructions:
1. Soak gelatin in cold water.
2. Mix half-and-half with sugar in top of double boiler; add the vanilla bean; SCALD (this means until the half-and-half forms a film on top of the liquid).
3. Beat eggs and salt in a large bowl.
4. Pour a little of the hot half -and-half into beaten egg, stir quickly and pour gradually into hot mixture, stirring constantly, or until the mixture coats spoon.
5. When thickened, remove abd discard vanilla bean.
6. Add gelatin and vanilla extract, if you are using only the extract, stir until gelatin is dissolved, then put mixture in blender or use the "Thunder Stick" with blender attachment abd blend until smooth.
7. Add mascarpone cheese.
8. Cool about 30 minutes and then add whipped cream.
9. When cooled about 1 hour, use as any pastry filling, cake filling or pour into lined charlotte mold.
10. Chill several hours or overnight.
11. To this recipe you can easily add about 1 - 2 Tablespoon brandy to make the VERY BEST Tiramisu.
Title: Kolache Cookies
Ingredients:
- 1 butter
- 1 cream cheese
- 1 milk
- 1 sugar
- 1 flour
- 1
- 1 1/2
- 2
Instructions:
1. Cream butter, cream cheese, milk, with the yolk and sugar.
2. Add flour.
3. Mix well.
4. Chill dough for 15-20 minute.
5. Roll dough on a floured board, or cloth.
6. Cut with a round or square cutter. (the top of a glass or cup works fine, flour the rim of the glass/cup first).
7. Place a tablespoon of pie filling in the center, of the pastry and pinch two sides together.
8. Bake at 400 for 10-14.
9. After cookies cool sprinkle with powdered sugar.