lumicero/recipes-ing2inst huggingface dataset:
Title: Big John's Bread Pudding With Whisky Sauce
Ingredients:
- 3 eggs
- 4 sugar
- 1 1/4 vanilla
- 1/2 nutmeg
- 1 1/4 cinnamon
- 1 1/4 butter
- 1/4 milk
- 3 pecans
- 1/2 coconut
- 1/2 powdered sugar
- 1/2 butter
- 2 vanilla extract
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Add sugar, vanilla and spices to eggs (mixed with egg whites from sauce) and beat.
3. Add milk and butter, beat again.
4. Stir in pineapple, coconut and pecans.
5. Place bread in a large buttered baking pan and pour beaten mixture over top.
6. Let stand for 15 minutes.
7. Bake until the center becomes firm.
8. SAUCE: Cream butter and sugar over medium heat until all butter is absorbed.
9. Remove from heat and blend in egg yolk and vanilla.
10. Pour in Whiskey while stirring constantly.
11. Sauce will thicken as it cools.
12. Serve over warm bread pudding.
Title: Lavender-Lemon Pound Cake
Ingredients:
- 2 unsalted butter
- 2 eggs
- 10 sugar
- 2 cake flour
- 3 1/4 salt
- 3/4 fresh lemon zest
- 2 vanilla extract
- 2 lemon juice
- 1/2 sugar
- 1 water
- 1/2 lemon juice
- 1/2 powdered sugar
- 4
- 1/2 - 1
Instructions:
1. Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.
2. Melt the butter with 2 tablespoons of dried lavender in a small saucepan. Off the heat and let mixture steep for 10 minutes; strain and set aside to cool.
3. In a large mixing bowl (use a stand mixer or a hand held one) beat together the eggs and 2 cups of sugar until thick and pale, about 5 minutes.
4. Sift together the flour and salt in a bowl.
5. Fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. Gradually fold in the remaining flour, in two batches, scraping the bowl as needed.
6. In a separate bowl, whisk 1 cup of the batter with the melted butter and vanilla. Add this to the remaining batter and fold to combine.
7. Pour the batter into the prepared pan and fill to about 2/3rds full. (Use any remaining batter to make about 4 cupcakes). Bake cake until a skewer inserted in the middle comes out clean, about 50 minutes.
8. Transfer the cake to a wire rack and let cool completely.
9. Meanwhile, make the lavender-lemon syrup.:
10. Combine sugar, water, lemon juice and 3 tablespoons of dried lavender in a saucepan.
11. Bring the mixture to a simmer and cook until the sugar dissolves. Remove from heat and let steep for 3-4 minutes. The syrup will take on the slightest blush color of pale lavender.
12. Position the cake on a wire rack over a rimmed sheet pan. With a fork or skewer, poke the cake all over. Brush the top and sides of the cake with almost half the syrup and let cool completely.
13. For the glaze:
14. In a measuring cup with a pour spout add 2 strained tablespoons of the remaining syrup. Gradually whisk in the powdered sugar to the desired consistency, and continue to whisk until blended and smooth. Add a few drops of syrup at a time to adjust consistency, as needed.
15. Drizzle the glaze onto the cake, and garnish with a sprinkle of dried lavender flowers or crystallized sugar for extra pizazz! If you like, serve cake slices with a scoop of Lemon Verbena Sorbet on the side, studded with a sliver of candied ginger.
Title: Olive Oil & Nut Fruitcake
Ingredients:
- 2 self rising flour
- 4 milk
- 1/2 olive oil
- 4 pine nuts
- 2/3
- 1/4
Instructions:
1. Grease a 7 in cake pan with a bit of butter and line with parchment paper.
2. Sift the flour into a large bowl and stir in the superfine sugar.
3. Make a well in the center of the dry ingredients and pour in the orange juice and milk. Stir mixture with a wooden spoon, beating in the flour and sugar.
4. Pour in the olive oil and stir until well mixed.
5. Stir in the dried fruit and the pine nuts and spoon into the prepared pan.
6. Bake in a preheated oven at 350°F for about 45 minutes until firm to the touch and golden.
7. Leave cake to cool before transferring to a wire rack.
8. Serve warm or cold.
Title: Mimi's Red Velvet Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 2 1/2 flour
- 2 salt
- 1 buttermilk
- 1 vanilla
- 1 vinegar
- 2 baking soda
- 1
Instructions:
1. Cream the shortening and sugar.
2. Add the eggs and beat till smooth and well blended.
3. Add the flour, cocoa, and salt to the above, alternately with the buttermilk, beating well after each addition.
4. Add the vanilla and food coloring.
5. Mix the baking soda and vinegar together and fold into the batter by hand; stir just enough to get it inches.
6. Pour into a greased and floured angel pan and bake in a 350 degree oven for 30 minutes; can be baked in two layers also.
Title: Baked Pumpkin Custard (Volumetrics)
Ingredients:
- 1 pumpkin
- 1 water
- 1 pumpkin pie spice
- 1/3 vanilla extract
- 2 salt
- 1 1/2
- 1/8
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Beat all ingredients in a large bowl on medium speed until the mixture is smooth.
3. Pour the mixture into an 8-inch round cake pan coated with cooking spray, cover the cake pan with aluminum foil, and place in a larger baking pan. Pour hot water into the larger baking pan to a depth of 1 inch.
4. Bake for 1 1/4 hours or until a knife inserted in the center comes out clean. Remove the pan from the water bath, uncover, and let cool on a wire rack for at least 30 minutes.
5. Serve at room temperature or cover and refrigerate overnight. Loosen the edges with a knife and invert the custard onto a serving plate.
Title: "light" Amazing Coconut Pie
Ingredients:
- 1 1/2 nonfat milk
- 1/4 sugar
- 1/2 whole wheat pastry flour
- 1/2 baking powder
- 1 salt
- 1/2 eggs
- 3 butter
- 1/4 vanilla
- 1 1/2 unsweetened coconut
- 1/4
- 1
Instructions:
1. Toast Coconut until golden brown.
2. Combine all of the ingredients, except the coconut, together in a blender.
3. Cover and blend on low speed for 3 minutes.
4. Pour into a greased 9-inch pie pan.
5. Let stand about 5 minutes then sprinkle with coconut.
6. Bake at 350 degrees for 40-45 minutes.
7. Serve warm or cool.
8. This tastes much better cooled over night!
9. Enjoy!
Title: Dreamy Rice Pudding
Ingredients:
- 1 vanilla pod
- 1 1/2 milk
- 1 1/2 heavy cream
- 1 pudding rice
- 6
- 3/4
Instructions:
1. Slit the vanilla pod lengthways and use the tip of a sharp knife to scrape the seeds into a large saucepan.
2. Add the milk and cream to the pan and start to cook over a low heat.
3. Slowly bring to a boil, stirring occasionally.
4. When the milk boils, stir in the rice and simmer gently for about 30 minutes until the rice is soft and most of the liquid is absorbed.
5. While the rice is cooking, beat together the egg yolks and sugar until you have a fluffy mixture that has at least doubled in size.
6. Remove the cooked rice from the heat and add the egg mixture gradually into the rice.
7. Beat well so the egg doesn't curdle.
8. Return the pan to the heat and stir constantly over a low heat for about five minutes without allowing the mixture to boil.
9. Let it cool, stirring occasionally.
10. Serve as it is, warm or cold.
11. For extra special occasions swirl in some stewed fruits (rhubarb or strawberries are good) or, while the rice is cooking, add a bit of orange juice and zest.
Title: Apple Cobbler
Ingredients:
- 1/4 raisins
- 1/3 walnut halves
- 2 frozen puff pastry
- 1/2 egg
- 1 water
- 1 sugar
- 1
- 2
Instructions:
1. Heat oven to 400*. Coat a 2 quart baking dish with nonstick cooking spray.
2. Heat apple juice in a medium size saucepan. Add raisins and cook 1 minute. Add apple pie filling and bring to a simmer. Stir in walnuts. Spoon filling into prepared baking dish.
3. Beat egg with water. Unroll puff pastry on a lightly floured surface. Cut out 12 circles with a 2 inch cutter. Place circles over top of apple mixture and brush with egg-water wash. Sprinkle with sugar.
4. Bake at 400* for 20 minutes, until pastry is browned. Remove from oven; cool slightly.
Title: Orange Chocolate Snickerdoodles
Ingredients:
- 2 1/2 flour
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 1 triple sec
- 1 Grand Marnier
- 1 cream of tartar
- 1/2 baking soda
- 2 salt
- 1
- 1/4
Instructions:
1. Cream sugar and shortening with orange rind, extracts and liqueur. If you don't have the liqueurs add another teaspoon of orange extract.
2. Add eggs one at a time and mix well.
3. Slowly add dry ingredients until stiff dough is formed.
4. Place in bowl and set in fridge for about 30 minutes. This helps make dough workable.
5. Heat oven to 325F as the chocolate burns easy at higher temperatures.
6. Use about 1 tablespoon of dough and roll into ball and place on ungreased cookie sheet about 1 inch apart.
7. Bake 12-15 minutes until tops start to fall.
8. Place on platter to cool.
Title: Fondant Aux Poires Et Au Gingembre (Choc Ginger Pear Fudge Cake)
Ingredients:
- 3 sugar
- 1/2 eggs
- 2 butter
- 4 flour
- 3/4 pears
- 1 gingerroot
- 3 powdered sugar
- 1 butter
Instructions:
1. Preheat oven to 350°.
2. Butter baking dish (I used a 10-inch springform pan).
3. Peel pears. Cut into thick slices. Place slices, going from center to the edges, on bottom of baking dish. It should look like a multi-tipped star.
4. Combine the flour, yeast, ginger & cocoa powder. Stir.
5. In another bowl, mix the butter & sugar until smooth.
6. Stir in both eggs, one at a time then slowly add flour mixture. Stir to combine.
7. Pour batter into baking dish over pears.
8. Bake for 30 minutes or until the blade of a knife inserted in the center of the fondant comes out clean.
9. Turn off the oven but leave fondant inside, with oven door open, for 10 minutes.
10. Sprinkle with powdered sugar & serve slightly warm or cold.
Title: Soft and Chewy Chocolate Drops
Ingredients:
- 4 butter
- 3/4 sugar
- 2 eggs
- 3 vanilla
- 1 flour
- 2 1/2 Cool Whip
- 8
- 6
Instructions:
1. Microwave unsweetened chocolate and butter 2 minutes or until butter is melted. Stir until chocolate is smooth.
2. Add sugar and mix well.
3. Add eggs and vanilla. Mix well.
4. Add flour and mix well.
5. Cover and refridgerate 1 hour to make dough easier to handle.
6. Shape into 1" balls and place on cookie sheets.
7. Bake at 350 for 8 minutes or just until set. Do not overbake!
8. Let stand 1 minutes and remove from cookie sheet. Cool completely before glazing.
9. Put frozen Cool Whip and semi-sweet chocolate in a bowl and microwave for 1 1/2 minutes or unti chocolate is melted and mixture is shiny and smooth. Wait 1 minute before stirring.
10. Stir and let stand 15 minutes to thicken.
11. Spread over cookies and let stand until glaze is set.
12. **Can be garnished with Christmas sprinkles or frosting to make holly and berries.
Title: Molding Dough Cookies
Ingredients:
- 3 cream cheese
- 1/2 butter
- 1/2 brown sugar
- 1/2 salt
- 1 2/3 flour
- 1 vanilla
Instructions:
1. Work time is an estimate. Mixing the dough requires little or no time, it's the roll out and cutting that is time consuming.
2. Combine all ingredients except flour.
3. Note here: 1/3 Less Fat Cream Cheese or Neufachtel is fine, but fat free doesn't work as well. Also, while most cooks agree Philadelphia is the best cream cheese, this recipe is not as temperamental as cheese cake recipes so off brand cream cheese works fine.
4. Stir by hand until well blended. Add flour, stirring until dough forms a ball. Knead in a bowl or on a floured surface, 1-3 minutes, adding additional flour until smooth and pliable, and not sticky.
5. Roll out or press into 1/4 inch thick (or however thick you prefer your cookies to be)rectangle on floured surface and cut into shapes with favorite cookie cutters. Or, the dough can be shaped by hand. Mom made little "nests" at Easter and filled then with white frosting, green coconut, and egg shaped M&Ms. The dough can also be pressed into candy molds, removed and baked into those shapes.
6. Bake at 350 on ungreased cookie sheets until edges are light brown. 5-10 minutes. Don't over bake. Remove carefully from cookie sheets. When cool, ice as desired, or leave plain.
Title: Old Fashioned Rhubarb Pudding Cake
Ingredients:
- 4 fresh rhubarb
- 1 1/2 frozen rhubarb
- 1/4 sugar
- 1 shortening
- 1/2 egg
- 1 vanilla extract
- 2 flour
- 1/4 baking powder
- 1/2 salt
- milk
Instructions:
1. In a large saucepan, combine rhubarb and 1 cup of sugar.
2. Cook over medium heat for 12-15 minutes or until rhubarb is tender.
3. Meanwhile, in a small mixing bowl, cream shortening and remaining sugar; beat in egg and vanilla.
4. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
5. Beat just until combined.
6. Pour into a greased 9 inch square baking dish.
7. Pour the rhubarb mixture over the batter.
8. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
9. Cool on a wire rack.
Title: Easy Cinnamon Rolls
Ingredients:
- 1 margarine
- 1/4 cinnamon
- 2 apple
- 1 raisins
- 1 pecans
- 1/2
Instructions:
1. Roll dough into a 9X12 inch rectangle.
2. Spread with margarine and sprinkle with cinnamon.
3. Spread chopped apple, raisins and pecans, if desired, over the dough.
4. Roll up like jelly roll-style and cut into 1 inch slices.
5. Place slices on a greased cookie sheet and let raise until they have nearly doubled in size.
6. Bake at 350°F for 25-30 minutes or until brown.
7. Use nonfat cream cheese mixed with apple butter for the frosting.
Title: Double Chocolate Zucchini Cake
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 2 1/2 flour
- 1 1/2 baking soda
- 1/2 cinnamon
- 4 allspice
- 1 salt
- 1/2 butter
- 1/2 buttermilk
- 1/4 vanilla
- 1 eggs
- 1 zucchini
- 3 bittersweet chocolate chips
- 2 -3 sugar
- 4 buttermilk
- 1 corn syrup
- 1/2 baking soda
- 1 butter
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Sift dry ingredients into bowl.
2. Exclude chocolate chips.
3. Add wet ingredients into larger bowl.
4. Exclude zucchini.
5. Add dry ingredients to wet.
6. Fold in zucchini and chips.
7. Bake at 325 degrees for 45 minutes in a floured and oiled Bundt pan.
8. Make Glaze.
9. Add all ingredients except soda and vanilla. Bring to a boil in a pan 5 times the size you need. Add soda the mixture will expand and change. Remove from heat add vanilla. Drizzle over warm cake. Put extra glaze in the middle and let absorb into the cake.
Title: Better Than Sex Cake (With Bananas, Coconut, and Pineapple)
Ingredients:
- 1 water
- 1/2 eggs
- 1 bananas
- 3 Cool Whip Lite
- 3 crushed pineapple
- 1 sugar
- 1 light cream cheese
- 1 coconut
- 8
- 1/2
Instructions:
1. Bake cake in a sheet pan according to directions on the back of the box.
2. Combine one cup of sugar with the can of crushed pineapple. Bring to a boil.
3. Upon removing the cake from the oven, punch holes all over the top of the cake with a meat fork.
4. Pour the hot pineapple mixture evenly over the top of the cake.
5. Once the cake has cooled, slice the bananas and layer evenly over the top of the pineapple mixture. (You can dip the banana slices in orange juice to keep them from turning dark.).
6. For cake topping, mix together the cream cheese, cool whip, and coconut (I like using the coconut found in the freezer section of the grocery store.) For ease in spreading the topping over the bananas, drop spoonsful of the topping mixture evenly over the cake, then spread to the edges of the cake.
Title: Classic Pumpkin Pie
Ingredients:
- 1 pumpkin puree
- 2 sweetened condensed milk
- 4 eggs
- 2 ground cinnamon
- 1 ground ginger
- 1 ground nutmeg
- 1 salt
Instructions:
1. heat oven to 425 degrees.
2. in mixing bowl, combine all ingredients, except pie shells.
3. mix well.
4. pour half of mixture into each pastry shell.
5. bake 15 minutes.
6. reduce oven temperature to 350 degrees.
7. bake 35-40 minutes, longer or until knife inserted in center comes out clean.
8. cool.
9. garnish as desired.
10. refrigerate leftovers.
Title: Lavender Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1/2 vanilla
- 1 1/2 flour
- 1 1/2 baking powder
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. In medium bowl, cream the butter and sugar until light and fluffy.
3. Beat in the eggs, vanilla and lavender, and mix well.
4. Combine flour and baking powder and add to lavender mixture, stirring until well blended.
5. Drop by teaspoonfuls onto ungreased baking sheet.
6. Bake 8 to 10 minutes, or until lightly browned on the edges.
7. Cool on baking sheet for a minute or two, then transfer to cooling rack.
8. When cool, glaze with mixture of powdered sugar and milk, mixed until smooth or sprinkle with colored sugar or lavender sugar.
Title: Strawberry Pineapple Upside-Down Cake
Ingredients:
- 1 eggs
- 4 crushed pineapple with juice
- 1 butter
- 1
- 5
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Evenly coat a 13x9x2" pan with cooking spray.
3. Evenly spread pie filling over the bottom of the pan.
4. In a large bowl, beat eggs.
5. Stir in cake mix, pineapple with juice and butter.
6. Blend until well mixed.
7. Pour batter over filling.
8. Sprinkle evenly w/ almonds, if desired.
9. Bake for 30 to 40 minutes, or until a toothpick inserted into center of cake comes out clean.
10. Let cool for 10 minutes.
11. Invert cake onto serving platter and serve warm.
12. Refrigerate.
Title: Jack's Three Berry Ravioli With Berry Compote
Ingredients:
- 150 strong white flour
- 50 sugar
- 1 egg
- 1/4 berries
- 125 ricotta cheese
- 125 mascarpone cheese
- 1/4 walnuts
- 1/4 strawberry
- 1/4 blueberries
- 1/4 frozen raspberries
- 1 nutmeg
- 1/4 caster sugar
- 1/4 water
- 1 lemon juice
- 1/2 strawberry
- 1/2 blueberries
- 1/2 raspberries
- 2 butter
- 1 egg
- 1/2 flour
- 1/4 icing sugar
Instructions:
1. RAVIOLI:
2. Pasta:
3. To make ravioli, combine ingredients until it forms dry, spring dough. Run through a pasta machine, and make into sheets. Allow to air dry. Use flour to keep the dough dry and not stick together.
4. Filling:
5. Combine ricotta and mascarpone mixing through the walnuts. Fold through the berries and nutmeg.
6. Place small spoonfuls of the filling on one sheet of pasta, spacing out at least 4cm apart. Brush beaten egg around the outside of filling. Place a another sheet of pasta on top of fillings. Press down pasta so it sticks where the beaten egg was placed. Cut out with a pastry/ravioli cutter.
7. Cook each piece in boiling water for approx 3-5 minutes (use a a big pot and do 4-7 at one time).
8. SAUCE:
9. (Can do before cooking ravioli) Heat water and sugar in saucepan to make syrup. Add lemon juice and berries to syrup and cook over medium heat 2-3 minutes, shaking the pan to cover berries in syrup. Add butter and continue to cook gently swirling berries and butter until butter is melted.
10. Presentation:
11. Place require amount of ravioli on plate. Put berry Syrup and berries over pasta. Serve with ice cream or cream & dust with icing sugar.
Title: Fresh Strawberry Banana Trifle
Ingredients:
- 1 banana instant pudding
- 2 frozen mixed berries
- 1 fresh strawberries
- 1
Instructions:
1. Heat oven to 350 degrees. Prepare cake according to package directions. Bake and let cool.
2. While cake is baking, prepare the pudding according to package directions. Set aside.
3. Rinse frozen berry medley under running water in strainer and let thaw.
4. Clean and slice strawberries.
5. To assemble the trifle:
6. In a trifle bowl, layer slices of cake.
7. Top with about 1/2 cup of pudding.
8. Arrange strawberries around the edge of the bowl and sprinkle a third of the berries on top of the pudding.
9. Repeat layers, ending with the berries and strawberries.
10. Refrigerate until ready to serve. This can be prepared a day ahead and refrigerated.
11. Serves 8.
Title: Margarita Cake
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1/2 margarine
- 18 lime zest
- 1 1/4 lime zest
- 1/3
- 1
- 3
- 1
Instructions:
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.
2. In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.
3. Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.
4. High Altitude (3500-6500 ft): Heat oven to 375°F Decrease oil to 1/4 cup; use 4 egg whites.
Title: Thai Coconut Rice With Mangoes
Ingredients:
- 1 1/2 coconut milk
- 1 water
- 1 sugar
- 1/4 mango
- 1 salt
- 1/2 mint
- 1
Instructions:
1. Rinse the rice in a mesh strainer under cold water. You can also rinse in the pot, carefully pouring out the water, using the lid to keep rice from falling out.
2. Place the rice in a medium pot with coconut milk, water, sugar, and salt. Heat the pot on Med-High heat. As soon as you see the first bubbles of a boil, lower the heat to Low and cover. Simmer for 20 minutes.
3. While the rice is cooking, peel the mango and slice into 1/2 inch wedges or cubes. Set aside.
4. After 20 mins, pull the rice off the stove and let stand covered for ~10 minutes Sprinkle with Piquant Post Kaffir Lime Powder then fluff rice with a fork. Scoop rice to a plate and top with mangoes and a sprig of mint.
Title: Teisen Fala (Welsh Apple Cake)
Ingredients:
- 10 self raising flour
- 5 butter
- 5 brown sugar
- 1 cooking apple
- milk
Instructions:
1. Peel and core the apples and cut into tiny dice.
2. Preheat oven to 350°F.
3. Rub the fat into the flour, add the sugar.
4. Add the apples and mix together with a little milk to bind to a fairly stiff dough.
5. Spread into well greased shallow tin and bake at 350 F for about 30 minutes.
Title: Apple Upside Down Cake
Ingredients:
- 2 granny smith apples
- 2 lemon juice
- 1 brown sugar
- 1/2 unsalted butter
- 1 cinnamon
- 1/2 ground nutmeg
- 1 eggs
- 3 water
- 1/3
- 1 1/3
Instructions:
1. put lemon juice in bottom of double boiler with 1& 1/2 cups water put apples in to soak.
2. Mix brown sugar, cinammon & nutmeg together & set aside.
3. In 2- 9" cake pans melt 1/2 stick butter in each.
4. transfer apples to top of double boiler, bring to boil & set aside.
5. divide brown sugar mixture between cake pans.
6. layer apple slices on top of brown sugar.
7. prepair cake mix as directed on box & divide in cake pans.
8. Bake at 375F for 28-30 minute cool on wire rack 10 minute.
9. turn out on cake plate & enjoy.
Title: Mexican Coffee Balls
Ingredients:
- 1 white sugar
- 1/2 instant coffee
- 1/3 light corn syrup
- 1/4
- 2
- 1/3
- 1/2
Instructions:
1. Crush chocolate wafers into crumbs.
2. Mix with ground blanched almonds, unsweetened cocoa powder, and sugar.
3. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with the light corn syrup.
4. Shape into small balls and roll in cinnamon sugar.
5. Store in refrigerator.
Title: Death By Chocolate with Bananas Trifle
Ingredients:
- 4 instant chocolate pudding mix
- 1 Kahlua
- 1 bananas
- 1 coconut
- 6
- 3
- 1
Instructions:
1. Pepare box mix as directed or your prepare your own chocolate cake recipe and bake in a 9 x 13 inch pan.
2. When done, remove from the oven, poke holes in the cake and pour the kahluha or rum over the cake.
3. Let cool.
4. Meanwhile prepare the pudding.
5. Tear or crumble the cake into pieces.
6. In a trifle bowl, layer in this order: cake, pudding, bananas, whipped topping and candy bars.
7. Repeat layers ending with chopped candy bars and toasted coconut on top.
8. Chill well.
Title: Pain Au Chocolate
Ingredients:
- 1 frozen puff pastry
- 3 1/2 bittersweet chocolate
- 3 1/2 egg
- 1 water
- 1 sugar
Instructions:
1. Line a baking sheet with parchment paper.
2. Cut the each chocolate bar into six 2x3/4-inch pieces.
3. Unfold the puff pastry onto a lightly floured surface. Cut it into 12 squares.
4. Lay 1 chocolate piece on the edge of a pastry square and roll up the dough tightly, completely enclosing the chocolate.
5. Repeat with remaining pastry.
6. Place the rolls on a baking sheet, seam side down.
7. Preheat oven to 400°F.
8. Brush the tops of the rolls with the egg wash. Sprinkle with sugar.
9. Bake for 15 minutes or until the pastries are golden brown.
10. The pastries can be served warm from the oven or at room temperature.