lumicero/recipes-ing2inst huggingface dataset:
Title: Hot Chocolate Souffle
Ingredients:
- 1/4 sugar
- 1/4 flour
- 3 milk
- 3/4 butter
- 2 butter
- 1 vanilla
- 1 cream of tartar
- 1 salt
- 3 sugar
- 1/4
- 1
- 2
Instructions:
1. Place a pizza stone on lower oven rack to ensure even heating.
2. Preheat oven to 350 degrees.
3. Butter and then lightly sugar four stoneware ramekins or one 4-cup souffle dish.
4. (To easily sugar the dish, cover the top with plastic wrap after putting some sugar in and shake it around until lightly coated.).
5. Mix 1/4 cup sugar, 1/3 cup baking cocoa and 3 tablespoons flour in saucepan.
6. Add 3/4 milk, and heat over medium-high heat, STIRRING CONTINUOUSLY,until cocoa mixture starts to bubble. **Very important to stir continuously!**.
7. Remove from heat.
8. Beat egg yolks with a whisk; Beat 1/3 of the cocoa mixture into the egg yolks.
9. Very slowly stir in the rest of the cocoa mixture. DO NOT DUMP IT IN ALL AT ONCE.
10. Stir in butter and vanilla.
11. Set aside and let cool slightly.
12. Beat 3 egg whites, 1/4 teaspoon cream of tartar and salt together with an electric mixer until foamy.
13. With beater still going, add 2 tablespoons of sugar, one tablespoon at a time until eggs are glossy.
14. Continue to beat the egg whites until they form stiff peaks.
15. Stir 1/4 of the egg whites into the cocoa/egg yolk mixture.
16. Divide the remaining egg whites into thirds, carefully folding each third in one at a time with a spatula until just mixed. DO NOT OVER MIX!
17. Pour batter into dishes, place in oven and bake for 1 hour. DO NOT OPEN THE OVEN DOOR DURING BAKING TIME.
18. After 1 hour, if souffles do not look quite done, continue cooking for another 5 -10 minutes.
19. Remove from oven and serve immediately as is, or topped with whipped cream, powered sugar, Gran Marnier, fresh raspberries (or another topping of your choice).
Title: Rogene's Chocolate Dipped Coconut Macaroons
Ingredients:
- 2 2/3 flaked coconut
- 2/3 sugar
- 1/4 flour
- 4 vanilla
- 1
- 8
Instructions:
1. Preheat oven to 325 degrees. Combine all ingredients except chocolate.
2. Form balls and place 2" apart on lightly greased cookie sheets.
3. Bake 20-25 minutes. Remove and place on waxed paper to cool.
4. Melt chocolate in heavy pan. Dip edge of cookies in chocolate - it will set when cooled.
Title: Ritz Cracker Cookies
Ingredients:
- 2 pecans
- 1
Instructions:
1. Cook eagle brand in small saucepan watching carefully.
2. Stir until real thick and add pecans and remove from stove.
3. Spread 1 teaspoons between two ritz crackers.
4. Cool before storing.
Title: Death by Chocolate
Ingredients:
- 2 fresh strawberries
- 2 white chocolate chips
- 2 Creme de Cacao
- 1/4 unsalted butter
- 2
Instructions:
1. Rinse the strawberries under cold water and place on clean paper towels.
2. Place water into a bain-marie or double boiler and heat until the water boils. Reduce the water to a slow simmer.
3. Add the dark chocolate chips, 1 tablespoon of butter and 2 tablespoons of Cream de Cacao. Slowly stir the chocolate as it melts.
4. Dip 12 strawberries one at a time into the warm dark chocolate. Place the dark chocolate covered strawberries on a plate linned with bakers paper or wax paper. Let the chocolate strawberries set-up.
5. Clean the dark chocolate from the bain-marie and add the white chocolate chips, 1 tablespoon of butter and 2 tablespoons of Cream de Cacao. Slowly stir the white chocolate as it melts.
6. Dip the 12 remaining strawberries one at a time into the white chocolate. Place the white chocolate strawberries on a plate linned with bakers paper or wax paper. Let the chocolate strawberries set-up.
7. Chill the dark and white chocolate strawberries until service.
8. Place the Chocolate Covered Strawberries on a chilled dessert plate and serve.
Title: Chocolate Cake W/Chocolate Frosting Gspeed
Ingredients:
- 2 flour
- 1 granulated sugar
- 2 baking soda
- 2 baking powder
- 1 salt
- 1/4 milk
- 1 prune puree
- 10 vanilla extract
- 2 coffee
- 4 vanilla extract
- 1 walnuts
- 2
- 1
- 2
- 1/4
Instructions:
1. Preheat oven to 350. In large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder and salt.
2. In another bowl, blend the milk, prunes, vanilla extract, egg whites and coffee. Make a well in the dry ingredients and then pour in the wet ingredients. Beat well for 2-3 minutes Grease two 9-in. round cake pans and then divide batter equally between pans.
3. Bake for 30-35 minutes ur until a toothpick inserted in the center comes out clean. Let the cakes cook in pans for 10 mins., then turn out onto a wire rack. Cool.
4. Frosting: heat whipping cream just until it boils. Remove from heat and add the chocolate and vanilla extract. Stir until the chocolate has melted and the mixture is smooth.
5. Transfer to a glass or plastic bowl and refrigerate. For the next hour, beat the frosting every 10 minutes until it thickens. Frost the cake and decorate with walnuts, if desired.
Title: Double Chocolate Kahlua Cake
Ingredients:
- 1 Kahlua
- 2 buttermilk
- 3/4 butter
- 3/4 margarine
- 1/2 eggs
- 3 boiling water
- 2/3 Kahlua
- 6 butter
- 2 confectioners' sugar
- 8 ground cinnamon
- 4
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Place rack in the center of the oven.
3. Grease two 9"cake pans with vegetable shortening or butter or margarine, then dust with flour.
4. Shake out the excess flour, I use cocoa powder.
5. Set the pans aside.
6. Place the cake mix, cocoa, Kahlua, buttermilk, oil and eggs in a large mxing bowl.
7. Blend with an electric mixer on low speed for 20 seconds.
8. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
9. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
10. The batter should look well combined.
11. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula.
12. Place the pans in the oven side by side.
13. Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
14. Remove the pans from the oven and place them on wire racks and cool for 10 minutes.
15. Run a dinner knife around the edge of each layer and invert each onto a rock, then invert again onto another rack so that the cakes are right side up.
16. Allow to cool completely, 30 minutes more.
17. FLUFFY CHOCOLATE KAHLUA FROSTING:
18. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua.
19. Stir with a wooden spoon, or rubber spatula until the cocoa comes together into a soft mass.
20. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds.
21. Stop the machine.
22. Add the confectioners' sugar and cinnamon and beat with mixer on low speed until the sugar is incorporated, 1 minute.
23. Increase the mixer speed to medium and beat the frosting lightens and is fluffy, 2 mimutes more.
24. Place one of the layers right side up on a cake plate or stand.
25. Generously and evenly frost the top of the layer.
26. Place the second layer on top, and generously frost the top of the cake creating decorative swirls with spatula.
27. With remaining frosting, frost around the sides of the cake using, smooth, clean strokes.
28. Slice, then serve.
29. Enjoy!
Title: Bisque Cream Pie Shell
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 flour
Instructions:
1. Mix cream cheese, butter and flour.
2. Chill 20 minues.
3. Roll thin and shape in to 9 inch pie pan.
4. Bake at 375 degrees for 8-10 minutes.
Title: Peanut Bonbons
Ingredients:
- 2 peanut butter
- 1/2 butter
- 2 margarine
- 3 powdered sugar
- 2
Instructions:
1. In saucepan, melt peanut butter and butter.
2. In large bowl, combine powdered sugar and cereal; pour peanut mixture over cereal mixture.
3. Blend together with hands. Form into 1/2 inch balls. Chill firm.
4. Melt butterscotch and chocolate pieces in separate double boilers. Or you can melt them in a microwave.
5. Dip half the candies in each coating; swirl tops with back of teaspoon.
6. Place on waxed paper-lined baking sheet. Chill. Makes 100.
Title: Silver Cake
Ingredients:
- 2 1/4 flour
- 1 2/3 sugar
- 4 baking powder
- 1 salt
- 2/3 vegetable shortening
- 1 1/4 milk
- 1 vanilla
- 5
Instructions:
1. Preheat oven to 350°.
2. Grease bottom of 9x13 cake pan.
3. Line with waxed paper; grease and flour waxed paper.
4. Beat flour, sugar, baking powder, salt, shortening, 3/4 cup milk and vanilla until well blended.
5. Beat in remaining milk and egg whites.
6. Bake in prepared pans 30 minutes.
7. Cool in pan on wire rack 10 minutes; transfer to rack; peel paper and finish cooling.
8. Frost as desired.
9. Or serve with fresh strawberries and cream.
Title: Pecan Fudge Cake
Ingredients:
- 19 1/4 butter
- 1/2 milk
- 1/4 milk
- 2 powdered sugar
- 1 1/4 vanilla extract
- 16 pecans
- 1
- 3/4
Instructions:
1. Preheat oven to 350*.
2. Grease 15 1/2x 10 1/2 x 1" pan.jelly roll pan. Set aside.
3. Prepare cake mi following package directions for original recipe.
4. Pour into prepared pan.
5. Bake at 350* for 20-25 minutes or until toothpick inserted in center comes out clean.
6. FOR FROSTING:.
7. place butter, milk, cocoa in medium saucepan.
8. Stir on low heat until butter is melted.
9. Add powdered sugar and vanilla extract, stirring until smooth.
10. Stir in pecans.
11. Pour over warm cake.
12. Cool completely.
Title: Hawaiian Spice Cake
Ingredients:
- 6 butter
- 2 flour
- 1 egg
- 1/4 cinnamon
- 1 sugar
- 1 ginger
- 1/2 baking soda
- 2 vinegar
- 1 milk
Instructions:
1. Preheat oven to 350F and grease/flour a 9" pan.
2. Sour the milk by adding vinegar to it.
3. Sift dry ingredients together.
4. Cream butter and sugar; add well beaten egg and mix well.
5. Add the dry ingredients alternatively to the batter with the soured milk.
6. Pour into prepared pan and bake in oven approximately 35 minutes or until the cake tests done.
Title: Baked Apples
Ingredients:
- 8 apples
- 2 flour
- 1/8 nutmeg
- 3/4 brown sugar
- 1 lemon juice
- 1/4 sugar
- 1/4 butter
- 1/4 sugar
- 1
Instructions:
1. Preheat oven to 425.
2. Place apples in baking dish, cut side down.
3. MIx flour, nutmeg, brown sugar, lemon juice, whipped cream, and 1/4 cup sugar in bowl.
4. Spoon over apples.
5. Sprinkle with teaspoon of sugar and dot with butter.
6. Bake at 425 for 10 to 15 minutes.
7. Reduce heat to 400 and bake for 45 minutes to an hour.
Title: Frozen Chocolate Raspberry Bombs
Ingredients:
- 3 raspberries
- 1 heavy cream
- 1/4 pure vanilla extract
- 1 confectioners' sugar
- 1/2 dark chocolate
- 1/2 fleur de sel
Instructions:
1. Fill the berries:
2. Lay the raspberries out on paper towels and sort through them, discarding any soft or damaged berries.
3. Whip the cream until soft peaks form, then add the vanilla and confectioners' sugar. Whip until firm. Using the tip of a paring knife, fill each raspberry with vanilla cream.Then set them out on a tray and freeze for 15-20 minutes, until firm.
4. Coat the bombs:
5. Line a flat tray with waxed paper; set aside. Melt the dark chocolate chips in a double boiler(or in microwave). Using toothpicks to hold the berries, dip them in in the dark chocolate so they are completely coated. Work quickly so the cream doesn't melt. Allow the excess chocolate to drip off, and then set the berries on the prepared tray. Repeat dipping the berries until a thick coating of chocolate has formed. Remove the toothpicks, and while the chocolate is still soft, sprinkle the berries lightly with the cacao nibs(if you don't have, use grated dark or bittersweet chocolate) and fleur de sel so they stick to the berries. Freeze the raspberries until firm and serve cold.
Title: Old Fashioned Snickerdoodles
Ingredients:
- 1/2 margarine
- 3/4 sugar
- 1 egg
- 1 baking powder
- 1/4 salt
- 1 2/3 flour
- 2 sugar
- 1 1/2 cinnamon
Instructions:
1. In a large bowl mash together the margarine and sugar. Add the egg and beat until everything is creamy. Add the baking powder, salt and flour. Stir it up until you have a nice thick dough. In a cereal bowl, combine the cinnamon and the 2 tablespoons sugar.
2. Shape the dough into balls the size of walnuts or egg yolks. Roll them in the cinnamon-sugar mixture. Place the coated balls on an oiled cookie sheet. Using the bottom of a glass, press the dough down to flatten the cookies slightly. Bake them at 400F for 10 minutes. If your oven runs hot, turn it down to 375°F.
Title: Sweet Oven-Baked Risotto (Vegan)
Ingredients:
- 200 risotto rice
- 2 sugar
- 375 cinnamon
- 125 vanilla bean
- 1/2 carob powder
- 1/8
Instructions:
1. In an oven-proof, greased (or non-stick) casserole dish combine rice and sugar. Pour over applejuice. Dissolve spices in warm milk and pour this over the rice, too.
2. Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
3. After the rice has baked for 25 minutes, remove from the oven, uncover and add add-ins of choice. Bake (uncovered) for another 10 minutes.
4. Enjoy!
Title: Decadent, Indulgent, Tame-The-Hormones Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 brewed coffee
- 1/2 eggs
- 4 tofutti sour cream
- 1 sour cream
- 1/2 canola oil
- 1/2 chocolate chips
- 2 powdered sugar
- 1 vanilla
- 1/3 margarine
- 1 butter
- 3 brewed coffee
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. Mix together all of the cake ingredients, except the chocolate chips, and beat until well blended.
3. Stir in the chips, if you use them.
4. Pour batter into a 10-12 cup greased bundt pan. Bake for 55-60 minutes. Let cool for 10 minutes in the pan, and then remove to a platter. Once cool, pour on the glaze.
5. To make the glaze: Cream all the glaze ingredients together. Try not to eat it before the cake is cool.
Title: Dolly's Pie Crust
Ingredients:
- 4 flour
- 1 salt
- 1/4 sugar
- 1 1/2 egg
- 1 vinegar
- 1 water
- 1/2
Instructions:
1. Mix all dry ingredients in large mixing bowl. Cut in lard until fine crumbs appear. DO NOT OVER DO THIS STEP.
2. In separate bowl mix together the beaten egg, vinegar and cold water (the colder the better). Add this to the above dry crumb mixture and bring dough together in a ball form.
3. Remove from bowl and shape into large disc shape. Double wrap with plastic wrap and refrigerate for 1-2 hours. Unwrap and place disc on lightly floured board. Cut into 4 wedges and re-wrap 2 wedges and return to refrigerator.
4. Roll dough out to desired size and continue with your pie.
5. This freezes wonderfully for future use. If you do freeze, make sure to double wrap and place in a freezer bag. Try to use within 8 weeks for best results. If you store in refrigerator, use within a week.
Title: Flourless, Zucchini Brownies
Ingredients:
- 1 almond butter
- 1 1/2 zucchini
- 1/3 honey
- 1 egg
- 1 vanilla
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1
Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl or mixer combine all the ingredients, mixing well.
3. Pour into a 9"x9" pan that has been sprayed with non-stick spray.
4. Bake at 350F for 35-40 minutes.
Title: Shakespeare's Baked Warden Pears in Red Wine
Ingredients:
- 4 fresh pears
- 250 red wine
- 50 brown sugar
- 1/4 cinnamon
- 1/4 ginger
- 1 saffron
Instructions:
1. Pre-heat oven to 180C or 350°F
2. Peel the pears, but leave them whole, then put them in an oven-proof dish.
3. Mix together the remaining ingredients and pour them over the fruit.
4. Place in a moderate oven and bake until tender, about 20 to 30 minutes.
5. Serve them with the wine juices and hot custard or cream.
Title: Pineapple Upside-Down Cupcakes
Ingredients:
- 6 butter
- 1 light brown sugar
- 2 light corn syrup
- 1 pineapple
- 12 maraschino cherries
- 3 eggs
- 2 sugar
- 1 sour cream
- 1 vanilla extract
- 2 flour
- 2 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Line greased jumbo muffin cups with waxed paper; grease the paper and set aside.
2. In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup.
3. Cook and stir over medium heat until sugar is dissolved.
4. Remove from the heat.
5. Spoon 1 T. into each muffin cup; top each with a pineapple slice and a cherry.
6. In a large mixing bowl, beat eggs and sugar until thickened and lemon colored.
7. Beat in the oil, sour cream, and vanilla until smooth.
8. Combine the flour, baking powder, baking soda and salt.
9. Add to egg mixture; mix well.
10. Fill muffin cups two-thirds full.
11. Bake at 350 for 28-32 minutes or until a toothpick comes out clean.
12. Cool for 5 minutes before inverting onto wire racks to cool completely.
13. Garnish with whipped topping if desired.
Title: Delicious Apple Tart
Ingredients:
- 6 apples
- 1 frozen puff pastry
- 1/3 sugar
- 1/2 ground cinnamon
- 2 butter
- 1 honey
- 1 real vanilla extract
Instructions:
1. Line a 9.5 inch tart pan with puff pastry sheet, pressing it against the sides of the pan.
2. prick the bottom of the pan all over with a fork.
3. arrange sliced apples in the pan over lapping in 2 layers.
4. brush with the melted butter.
5. combine sugar and cinnamon and sprinkle over the apples evenly.
6. bake at 350 until pastry is golden brown, about 20 minutes.
7. mix together the honey and vanilla and drizzle over the tart.
8. Bake for 5 more minutes.
9. allow to cool before eating.
Title: Pecan & Butterscotch Chip Cookie Mix in a Jar
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/4 baking powder
- 1/2 brown sugar
- 1/2 white sugar
- 1 flaked coconut
- 1 pecans
- 1
- 3/4
- 1/2
Instructions:
1. Layer the ingredients in the order given in a one quart wide mouth canning jar.
2. Firmly pack each ingredient in place.
3. It will be a tight fit, but all ingredients will fit in the jar.
4. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric.
5. Place the fabric over the wide mouth lid and rim and secure with a rubber band.
6. Tie on a raffia or ribbon bow to cover the rubber band.
7. Attach a card to the ribbon or raffia with the following mixing and baking directions: Empty jar of cookie mix into a large mixing bowl.
8. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla.
9. Use hands to mix the wet and dry ingredients together.
10. When completely blended, roll into large walnut sized balls.
11. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball.
12. Bake at 350 in a preheated oven for 8-10 minutes.
Title: Mexican Chocolate Cake
Ingredients:
- 1 cinnamon
- 2 oranges, zest of
- 4 bittersweet chocolate
- 1 1/2 eggs
- 4 sugar
- 1/2 Grand Marnier
- 2 bittersweet chocolate
- 2 butter
- 10 corn syrup
- 1 water
- 3/4
- 1
- 1/4
Instructions:
1. Preheat oven to 325-degrees F.
2. Spray a 8-inch (or 9-inch) cake pan with cooking spray (Pam) and flour and paper pan.
3. Combine cinnamon, orange zest, grated chocolate, and ground almonds in a mixing bowl and set aside.
4. In a seperate bowl beat egg yolks with 1/4 cup sugar, and then stir in orange juice. Set aside.
5. In another bowl beat egg whites to soft peaks while gradually adding the remaining 1/4 cup sugar.
6. Stir egg yolk mixture and orange juice into the chocolate/almond mixture. Fold in half of the beaten egg whites, blending well and then fold in the remaining egg whites.
7. Spread mixture in prepared pan and bake for 35-45 minutes or until done (when cake starts to pull away from pan). Let cake cool for 10 minutes before inverting onto a wire rack.
8. To make chocolate glaze: place chocolates (bittersweet and unsweetened), 1/2 cp of the butter, corn syrup and water in a double boiler over simmering water, stirring until melted. Remove from heat and stir inthe remaining butter (1/4 cup). The glaze is ready to pour of spread on cake when it is warm and is about as thick as syrup.
9. Place cake on dish and pour glaze over cake, tilting to coat evenly. Decorate with candied orange peel if desired.
Title: Arroyo Cafe Peanut Butter Pie
Ingredients:
- 1/4 butter
- 6 chocolate graham crackers
- 8 cream cheese
- 1 powdered sugar
- 1 peanut butter
- 1 Cool Whip
- 0.5 Cool Whip
Instructions:
1. Melt butter into a 12" X 12" X 1 1/2 " round tart pan.
2. Crush six lg. chocolate graham crackers and press into the butter in the pan and set aside.
3. Mix cream cheese,sugar & peanut butter together until smooth.
4. Fold in one 8 oz. tub of Cool Whip. Pour into the tart pan,cover and chill for several hours .
5. Decorate around the edges with the 1/2 tub of Cool Whip. Makes 12 generous servings.
Title: Maple Peanut Delights
Ingredients:
- 1 cream cheese
- 1/2 butter
- 6 confectioners' sugar
- 1 dark chocolate
- 2 peanuts
- 1
Instructions:
1. In a mixing bowl, beat cream cheese, butter, confectioners' sugar and flavoring until smooth.
2. Cover and refrigerate for 1 hour.
3. Shape into 1-inch balls.
4. In a microwave or heavy saucepan, melt candy coating, stirring often.
5. Dip balls in coating; sprinkle with peanuts.
6. Place on waxed paper-lined baking sheets.
7. Refrigerate.
Title: Pumpkin Cobbler
Ingredients:
- 1/4 butter
- 1 flour
- 1 granulated sugar
- 4 baking powder
- 1 salt
- 1 vanilla
- 1 milk
- 2 eggs
- 1 milk
- 3 pumpkin puree
- 1 1/2 granulated sugar
- 1/2 brown sugar
- 1 flour
- 1 cinnamon
- 1/4 ground ginger
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1/4 salt
Instructions:
1. Melt the butter and pour into a 9 x 11 inch baking pan.
2. In a medium size mixing bowl, mix ingredients for the crust together and pour slowly and evely over the melted butter.
3. Beat all ingredients for the filling together in another bowl and pour slowly and evenly over the batter.
4. Bake at 350 degrees for 1 1/4 hours.
Title: One Egg Chocolate Cake
Ingredients:
- 50 butter
- 1 golden syrup
- 1 egg
- 1/2 sugar
- 1 flour
- 1 baking powder
- 1 vanilla essence
- 3 baking soda
- 1 milk
- 3/4 icing sugar
- 2 butter
- 1/4 water
- 2 vanilla essence
- 1/4
- 1
Instructions:
1. pre-heat oven to 190 degrees Celsius.
2. grease a 20cm round cake tin and line base with baking paper.
3. melt butter and syrup in a small saucepan.
4. pour melted ingredients into a small bowl.
5. add egg and sugar, beat well.
6. sift cocoa, flour and BAKING POWDER together.
7. fold sifted ingredients and essence into egg mixture.
8. dissolve baking soda in milk.
9. fold into egg mixture.
10. pour mixture into prepared pan and bake for 30 minutes or until cake springs back when lightly touched.
11. leave in tin 5 minutes before turning out onto wire rack.
12. when cold ice with chocolate icing.
13. Chocolate Icing:
14. sift icing sugar and cocoa in a bowl, add butter, add sufficient water to mix to a spreadable consistency, flavour with essence.
Title: Grand Marnier Souffle
Ingredients:
- 1 butter
- 1 brown sugar
- 1 milk
- 1 vanilla extract
- 1/4 cornstarch
- 1/2 sugar
- 6 salt
- 1 all-purpose flour
- 1/4 Grand Marnier
- 1/4 orange zest
- 2 icing sugar
- 4
Instructions:
1. Brush a 5-cup souffle dish with melted butter; dust with brown sugar. Refrigerate until ready to use.
2. In a medium saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove and set aside.
3. In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 of the yolks and salt and stir until smooth. Gradually whisk this mixture into the warm milk.
4. Cook over medium-low heat, whisking constantly, until thick, 3-4 minutes. Remove from heat and let cool, about 10 minutes. Beat in remaining 4 yolks, one at a time. Sift flour over mixture in two batches, mixing well.
5. Cook over medium-low heat, stirring constantly, until smooth. Remove from heat and stir in liqueur and zest. Scrape custard into a bowl and set aside to cool.
6. Preheat oven to 400 degrees F.
7. In a large bowl, beat whites until soft peaks form. Slowly add remaining ¼ cup sugar and beat until firm peaks form. Fold whites into cooled custard.
8. Transfer to soufflé dish and bake for 20 minutes, until puffed and browned on top. Dust top with icing sugar and serve immediately (a soufflé waits for no one!).
Title: Raw Eggs on Toast
Ingredients:
- 1
- 1/2
Instructions:
1. Put slice of pound cake on plate.
2. Put peach half on top rouned side up.
3. Put whip cream around peach and serve.
4. Hence the name: it looks like a raw egg on toast!