lumicero/recipes-ing2inst huggingface dataset:
Title: Meringe-Kissed Raspberry Pots
Ingredients:
- 3/4 sugar
- 1 sugar
- 1 cinnamon stick
- 1/2 pure vanilla extract
- 1/2 water
- 2 water
- 8 -10 plums
- 1 1/2 frozen raspberries
- 8
- 3
Instructions:
1. Preheat the oven to 425°F
2. Place 5 Tbsp of the sugar, cinnamon stick, and vanilla in a medium sized saucepan with water. Gently heat until the sugar dissolves. Add the plums to the pan, bring to the boil, then simmer for 5 to 10 minutes, or until the plums have softened. Remove from the heat and stir in the frozen raspberries. Leave to stand for 5 minutes, then remove the cinnamon stick.
3. Divide the crushed biscuits among six 6 to 7 oz. ramekins, and then spoon the stewed fruits over.
4. In a clean, dry bowl, whisk the egg whites until it holds a soft peak. Gradually whisk in the remaining 1/2 cup sugar, and continue beating until you have a stiff, glossy meringue. Heap some meringue onto the top of each ramekin. Use a spoon to spread the meringue to reach the edges of the each ramekin and then to make pretty swirls
5. Place the ramekins on a baking sheet and cook in the oven for about 3 to 5 minutes, or until the meringues are golden but still soft inside. Serve immediately.
Title: The Candy Kitchen Pecan Pie Cake
Ingredients:
- 3 pecans
- 2 flour
- 1 baking soda
- 1/2 butter
- 1/2 shortening
- 2 sugar
- 5 vanilla extract
- 1 buttermilk
- 1 dark corn syrup
- 5 dark brown sugar
- 3/4 dark corn syrup
- 1/2 cornstarch
- 3/4 half-and-half
- 1/3 salt
- 4 butter
- 1 1/2 vanilla extract
- 1/8
- 3
- 1
Instructions:
1. MAKE THE CAKE: Sprinkle 2 cups of the pecans evenly over the bottoms of 3 buttered 9" round cake pans, shaking to coat both the bottoms and sides of the pans.
2. Combine the flour and baking soda in a bowl; mix well.
3. In another bowl, using an electric mixer on medium speed, cream together the butter and shortening until light and fluffy.
4. Gradually beat in the sugar.
5. Add the egg yolks, one at a time, blending well after each addition; blend in the vanilla.
6. Add the flour mixture and buttermilk alternately, blending well after each addition, beginning and ending with the flour mixture.
7. Stir in the remaining 1 cup pecans.
8. In a clean bowl, using an electric mixer with clean beaters on medium speed, beat the egg whites until stiff peaks form.
9. Fold 1/3 of the whites into the batter to lighten it; fold in remaining whites.
10. Pour batter evenly into the prepared pans.
11. Bake at 350*F.
12. for 25 minutes, or until a toothpick inserted in the center comes out clean.
13. Cool 10 minutes in pans on wire racks; invert onto waxed paper-lined wire racks.
14. Brush the tops and sides of the layers with the corn syrup; cool completely.
15. MAKE THE FILLING: Whisk together the brown sugar, corn syrup, cornstarch, egg yolks, half-and-half, and salt in a heavy 3-quart saucepan until smooth.
16. Bring to a boil over medium heat, whisking constantly; boil for 1 minute, or until the mixture thickens.
17. Remove pan from heat; whisk in the butter and vanilla.
18. Place a sheet of waxed paper on the surface of the mixture; chill for 4 hours.
19. ASSEMBLE THE CAKE: Place 1 cake layer, pecan side up, on a serving dish; spread with 1/2 the filling.
20. Place the second cake layer, pecan side up, over the filling; spread with the remaining filling.
21. Place the third cake layer, pecan side up, on top of the filling.
22. Serve with whipped cream; store covered in the refrigerator.
23. Bring to room temperature before serving.
Title: Coffee Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1/2 sugar
- 1/2 brown sugar
- 1 instant coffee granules
- 1 warm water
- 1 egg
- 2 flour
- 2 cinnamon
- 1 salt
- 1/4 shortening
- 1 1/2
- 3
Instructions:
1. In a mixing bowl, cream butter, shortening and sugars.
2. Dissolve coffee in water.
3. Add to creamed mixture with egg and melted chocolate.
4. Mix well.
5. Combine flour, cinnamon and salt.
6. Gradually add to creamed mixture (dough will be sticky).
7. Shape into two 6 1/2 inch rolls.
8. Wrap each in plastic wrap.
9. Refrigerate for 4 hours.
10. Unwrap and cut into 1/4 inch slices.
11. Place 2 inches apaprt on ungreased baking sheets.
12. Bake at 350 degrees for 10-12 minutes or until firm.
13. Remove to wire racks to cool.
14. In a small saucepan over low heat, melt chocolate chips and shortening.
15. Dip each cookie halway, shake off excess.
16. Place on waxed paper to harden.
Title: Marshmallow Creme Frosting
Ingredients:
- 1 1/3 margarine
- 2 marshmallow cream
- 1 vanilla extract
- 1 milk
- 1 - 1 1/2 powdered sugar
- 2 2/3
Instructions:
1. Blend margarine and marshmallow creme together till smooth.
2. Add liquids and mix well.
3. Blend in powdered sugar and beat till smooth and creamy.
4. If thinner frosting is desired, simply add more milk.
Title: White Cake
Ingredients:
- 2 2/3 cake flour
- 3 baking powder
- 1/4 baking soda
- 1/2 salt
- 1 1/2 unsalted butter
- 1 1/4 granulated sugar
- 2/3 milk
- 1 1/2 vanilla extract
- 4 eggs
Instructions:
1. Preheat oven to 350 degrees. Grease & Flour the bottom & sides of 3 round 9 x 1 1/2inch pans.
2. In seperate medium bowl mix together the flour, baking powder, baking soda & salt. Then set aside. In a large seperate mixing bowl with an eletric mixer cream the softened unsalted butter & sugar together on high until light & fluffy. Scrape down the sides often. Reduce speed to low. Alternately add the flour mixture, milk, vanilla & egg yolks. Mix well between each addition. Scrape down sides often. Pour batter into prepared pans.
3. Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Then remove from the pans & place on wire cooling rack. Completely cool cakes.
4. You may slice each cake horizontally in half & fill with your favorite choice of filling. Replace top layer. Repeat with each layer & stack onto of each other. then you can frost & decorate as you wish.
Title: Strawberry Doughnuts
Ingredients:
- 1 1/2 egg
- 1 milk
- 1/3 unsalted butter
- 1 strawberries
- 1/2
- 3 -4
Instructions:
1. In a medium bowl, combine cake mix, egg, milk, butter and strawberry extract until moistened. Set aside.
2. Rinse strawberries and cut into small pieces. Place in a shallow bowl and mash with a fork. Fold 3 tablespoons of strawberries into batter.
3. Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Title: Braised Pears
Ingredients:
- 2 red wine
- 1 sugar
- 1/2 cinnamon stick
- 6 anise seed
- 1 bosc pears
- 1 vanilla ice cream
- 1
- 4
Instructions:
1. Bring the liquid and spice to a simmer and cook until the sugar dissolves.
2. Add the peeled pears, steams on.
3. Simmer for 15 minutes. The pears should be covered with the liquid, so use the right pot (thick bottomed pot).
4. After simmering, remove from heat and cool the pears in the liquid.
5. Turn into a bowl that will keep the pears covered in the sauce and refrigerate covered with saran wrap.
6. Marinate for a day or two.
7. Remove sauce and keep pears in the fridge covered.
8. Bring sauce to a simmer and reduce by half.
9. Chill sauce and pears until ready to service.
10. Serve in martini glasses with good vanilla ice cream.
11. Pour warm sauce over the pears.
Title: Ww 4 Points - Chocolate Banana Wontons
Ingredients:
- 1 banana
- 6 wonton wrappers
- 24 powdered sugar
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Coat a large baking sheet with cooking spray.
3. In a medium bowl, combine banana and chocolate chips; mix gently.
4. Place wonton wrappers on a flat surface.
5. Drop banana mixture by teaspoonfuls onto center of each wrapper.
6. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal.
7. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
8. Bake until wontons are golden brown, about 10 to 12 minutes.
9. Sift powdered sugar over wontons before serving.
10. 4 Points Yields 4 wontons per serving.
Title: Honey Nut Cake
Ingredients:
- 2 hazelnuts
- 1 honey
- 1 1/2 eggs
- 4
Instructions:
1. Preheat the oven to 175°C
2. Finely chop the hazelnuts and apple. Mix the nuts, apple and.
3. honey in a bowl.
4. Whisk in the eggs. Spread the mixture into a large circle on a greased baking tray.
5. Bake on the middle shelf for approximately 15 minutes.
Title: Smores Cupcakes or Icing
Ingredients:
- 1 1/2 chocolate chips
- 2 butter
- 1 1/2 confectioners' sugar
- 1 1/2 marshmallow cream
- 1/4 graham cracker crumbs
Instructions:
1. Prepare, bake, and cool cupcakes.
2. On medium speed, beat butter until fluffy. Beat in chocolate then sugar. Chill until thickened (about 15 minutes).
3. Meanwhile, mix marshmallow cream and graham cracker crumbs. Spoon into plastic freezer bag, cut 1/4" hole in one corner. Insert bag tip 1" into center top of each cupcake. Squeeze 1 Tbs. cream into each.
4. Frost cupcakes with icing mixture.
5. Garnish as desired.
Title: Dipped Toffee Nut Sand Tarts
Ingredients:
- 1/2 powdered sugar
- 1 butter
- 1 vanilla
- 2 flour
- 1/4 salt
- 1/2 pecans
- 1 chocolate chips
- 1/2 shortening
- 2
Instructions:
1. Cream powdered sugar, butter and extract till fluffed.
2. Mix in salt, flour, pecans, toffee.
3. Make 1 inch balls shaped into crescents.
4. Place 1 inch apart on ungreased cookie sheet.
5. Bake at 325° for 15 to 20 minutes or until bottom of cookie is light brown.
6. Cool completely.
7. DIPPING: Microwave chocolate chips and shortening, about 1 minute.
8. Stir until smooth texture.
9. Dip half of cookie in the chocolate.
10. Place on waxed paper until set.
Title: Whipped Frosting - Everyday Food
Ingredients:
- 3 sugar
- 3/4 salt
- 1 water
- 1/2 pure vanilla extract
- 1/4
Instructions:
1. In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2-3 minutes.
2. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat!), about 3 minutes; reduce speed to low and add vanilla extract and beat until just combined.
3. Use immediately.
4. Chocolate Variation: top frosted cake with shaved dark chocolate.
5. Lemon Variation: substitute 2 tablespoons fresh lemon juice for vanilla extract.
Title: Delicious and Moist Honey Bun Cake Cinnamon Flop
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 2/3 sour cream
- 1/3 brown sugar
- 8 pecans
- 1 cinnamon
- 1 confectioners' sugar
- 1 milk
- 1 1/4
- 2 1/2
Instructions:
1. Mix the toppings first. That's brown sugar, pecans, and cinnamon. Sit aside.
2. For the cake, combine cake mix, pudding, eggs, oil, water and sour cream. Mix well.
3. Grease 9x13" dish.
4. Spread half the cake batter into pan. Sprinkle half the toppings on top. Take a butter knife and make a few gentle swirls into the cake. Don't mix too much or it will blend.
5. Layer the remaining cake mix on top.
6. Follow with remaining topping.
7. Bake at 350 for 30-40 minutes.
8. While baking, prepare glaze. Mix conf sugar and milk well.
9. Pour glaze over cake while hot.
10. Allow to cool partially. I love it most when it's warm.
Title: Cherry and Blueberry Trifle
Ingredients:
- 1 vanilla instant pudding mix
- 2 milk
- 3 cream cheese
- 4 cherry pie filling
- 1 fresh blueberries
- 2 Cool Whip Topping
- 1
- 1/4
Instructions:
1. In a blender mix milk, pudding and cream cheese.
2. Divide pound cake into 3.
3. Place 1/3 cake in bottom of trifle and sprinkle with a third of the buttershots, place one third of the canned cherries, 1/3 blueberries, 1/3 pudding and 1/3 cool whip repeat 2 more times.
4. Chill till ready to serve.
Title: Raspberry Pinwheel Cookies
Ingredients:
- 1/2 butter
- 4 cream cheese
- 1 sugar
- 1 egg
- 1 lemon juice
- 1 lemon zest
- 2 1/4 flour
- 1/2 baking soda
- 1
Instructions:
1. In large bowl, combine butter and cream cheese with sugar; add egg, juice and lemon zest.
2. Continue beating till light and fluffy.
3. Sift flour and baking soda together.
4. Gradually add to creamed mixture.blending after each addition.
5. Chill for 1 hour.
6. Preheat oven to 350°F.
7. Lightly grease cookie sheet, divide dough into three portions.
8. Working on floured surface, roll each portion into a rectangle about 9x10 inches and 1/8 inch thick. Trim edges.
9. Brush with 1/3 cup raspberry jam and roll up.
10. Repeat with remaining dough. Cut rolls in slices and place on cookie sheet.
11. Bake for 10-12 minutes or till firm.
12. When done, transfer to racks and let cool completely.
Title: Strawberry Luscious
Ingredients:
- 2 strawberry Jell-O gelatin dessert
- 2 boiling water
- 1 frozen strawberries
- 1 crushed pineapple
- 2 bananas
- 1/2 sour cream
Instructions:
1. Dissolve Jello in boiling water.
2. Add strawberries and pineapple, undrained.
3. Add whipped bananas.
4. Pour half into 8X12 inch pan and chill until set.
5. Spread sour cream over top and cover with remaining gelatin.
6. Chill until firm.
7. May Use Cool Whip.
Title: Pumpkin Torte
Ingredients:
- 5 eggs
- 1 granulated sugar
- 1 1/2 pumpkin puree
- 1 all-purpose flour
- 1/2 cinnamon
- 1/2 ginger
- 3/4 baking powder
Instructions:
1. Preheat oven to 325 (167 C) degrees fahrenheit
2. Grease and flour a 9 " springform pan and set aside
3. Separate the egg yolks from the egg whites and set aside
4. In a large mixing bowl beat the egg yolks until light and a creamy yellow colour.
5. Add the granulated sugar slowly to the yolks and beat with an electric mixer until thickened.
6. Pour the pumpkin puree into the creamed mixture and beat until light and fluffy
7. Combine flour, spices and Baking Powder together in a small bowl and then add to the creamed mixture a small amount at a time.
8. Fold in beaten egg whites into mixture gently until whites are fully incorporated into the batter.
9. Pour batter into prepared springform pan and put in oven for 35 minutes
10. When lightly browned remove from oven and let stand 5 minutes before removing ring from the cake pan.
Title: Peanutty Rainbow Cookies (Gift Mix in a Jar)
Ingredients:
- 1 flour
- 1/2 baking soda
- 1/4 salt
- 3/4 oatmeal
- 1 brown sugar
- 1/2 sugar
- 1/2 salted peanuts
- 1/2 butter
- 1/2 egg
- 1 vanilla extract
- 1
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, baking soda, salt, oatmeal, M&Ms, brown sugar, sugar and then peanuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. PEANUTTY RAINBOW COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 1 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 350.
9. In a large bowl, blend the butter, egg and vanilla extract.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 8-10 minutes, or until the edges are light brown in color.
13. Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 2 weeks.
Title: Dream Cookies
Ingredients:
- 350 butter
- 400 brown sugar
- 1 eggs
- 2 vanilla
- 2 flour
- 3 salt
- 1 dark chocolate
- 200
- 1 1/2
- 1
Instructions:
1. Oven: 180 deg C/350 deg F.
2. Grease baking tins, but bake only one tin at a time, in the centre of the oven.
3. Before starting, break up the chocolates and chop roughly in a blender. Do the same, separately, with the macadamias.
4. In an electric mixer, mix the butter, sugars, eggs and vanilla until light and creamy.
5. Turn speed to low and add flour and salt slowly. Increase mixer speed, and mix well.
6. Add the chopped chocolates, nuts and desiccated coconut to the mixture, and stir or mix in well -- low speed.
7. Roll teaspoonsful in balls, and pack on the greased tins.
8. Bake about 15 - 20 minutes or until edges start browning and cookies are dry on top.
9. Cool and pack in airtight tins.
Title: Golden Kolacky (Cookies)
Ingredients:
- 1/2 butter
- 4 cream cheese
- 1 flour
Instructions:
1. Combine butter and cream cheese in large bowl; beat until smooth and creamy.
2. Gradually add flour to butter mixture, blending until mixture forms soft dough.
3. Divide dough in half; wrap each half in plastic wrap. Refrigerate until firm.
4. Preheat oven to 375. Roll out dough, ½ at a time on a floured surface, to 1/8 inch thickness. Cut into 3 inch squares.
5. Spoon 1 teaspoon preserves in center of each square. Bring up two opposite corners to center; pinch together tightly to seal. Fold sealed tip to one side; pinch to seal.
6. Place 1 inch apart on ungreased cookie sheets. Bake 10-15 minutes or until lightly browned.
Title: Moist and Delicious Carrot Cake
Ingredients:
- 3 flour
- 3 sugar
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1 1/3 carrots
- 1 1/2 eggs
- 4 vanilla
- 1 walnuts
- 1 1/2 coconut
- 1 1/2 crushed pineapple
- 3/4
Instructions:
1. Mix dry ingredients into a bowl. Add oil, eggs and vanilla and beat well. Fold in walnuts, coconut, carrots and pineapple.
2. Pour batter into greased 9 inch layer cake pans lined with wax paper. Bake at 350 degrees for 30-35 minutes or until the edges have pulled away from the sides.
3. Cool on a cake rack for 3 hours. Frost with creamcheese icing and dust with confectioners sugar. Enjoy!
Title: Brazilian Avocado Cream
Ingredients:
- 3 avocados
- 5 fresh lemon juice
- 3/4 salt
- 3/4
- 1/4 - 1/2
Instructions:
1. Peel, pit and roughly chop the avocado.
2. An easy way to remove the pit: after halving the avocado, with a flick of the wrist, plunge a knife into the pit, then give a slight twist and remove.
3. Voila!
4. Place avocado flesh into a blender with the lemon or lime juice, and puree until smooth.
5. Transfer mixture to a bowl, and with an electric mixer, gradually blend in the sugar-- slowly, slowly does it.
6. Then add cream and salt (just a little salt at a time, tasting as you go, to avoid over-salting), and blend further until well mixed.
7. Distribute mixture between 6 stemmed glasses and chill at least 4 hours in the fridge.
8. (Freeze it if you wish, but it is nicer just chilled).
Title: Oatmeal Coconut Creme Brulee
Ingredients:
- 3 brown sugar
- 6 heavy cream
- 3/4 water
- 3 1/2 old fashioned oats
- 2 salt
- 1/4 milk
- 2/3 butter
- 1 fresh raspberry
- 2
- 1/2
Instructions:
1. Beat the yolks and 3 tablespoons sugar in a heatproof bowl until pale and thick.
2. Place over saucepan of boiling water. Whisk until pale and very thick, about 5 minutes.
3. Let cool; cover and refrigerate.
4. Fold in the cream, then set aside.
5. Preheat broiler.
6. Combine the water, oats and salt in medium saucepan, bring to boil.
7. Reduce heat to medium and cook, stirring occasionally, until thick, 5 minutes.
8. Stir in the milk and butter.
9. Spoon the oatmeal into 6 oven-proof shallow bowls or gratin dishes.
10. Top each with scant 1/4 cup of cream mixture.
11. Broil 3 inches from heat source 1-2 minutes, until golden.
12. Sprinkle remaining 3 tablespoons of brown sugar, coconut and berries.
Title: Chunky Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 1/4 margarine
- 1 1/4 crunchy peanut butter
- 1 chunky peanut butter
- 1 granulated sugar
- 2 brown sugar
- 2 eggs
- 1 all-purpose flour
- 2 baking soda
- 1 1/2 cocoa powder
Instructions:
1. Preheat oven to 350 degrees F (180C).
2. Grease cookie sheet with vegetable oil.
3. Cream together margarine, peanut butter, and sugars until mixture is smooth and fluffy.
4. In seperate bowl combine flour, cocoa and baking soda.
5. Add flour mixture to sugar mixture gradually, stirring in until well blended.
6. (Mixture should be firm).
7. Fold chocolate chips into batter until chips are evenly spread throughout.
8. Spoon out level tablespoon and roll batter into a ball with palms of hand.
9. Drop ball on cookie sheet and lightly press down with palm.
10. Use fork to spread batter a little flatter (This will make cookie nice and round).
11. Bake for 10-12 minutes (until cookies are slightly brown around edges).
12. Let cool aaprox.
13. 10-15 minutes.
14. Remember to re-grease pan a little between patches.
Title: Jello Shot Cake
Ingredients:
- 18 1/4 eggs
- 3 water
- 1/3 strawberry syrup
- 1 1/3 strawberry Jell-O gelatin dessert
- 2 boiling water
- 1 rum
- 1 instant vanilla pudding
- 1/2 milk
- 1 vanilla
- 1 Cool Whip
- 1
- 8
Instructions:
1. . Bake cake mix according to package directions.
2. Dissolve Jello in 1 cup boiling water and 1/2 cup liquor.
3. Let cake and Jello cool.
4. Prick cake all over with a fork.
5. Pour Jello mixture over cake; refrigerate 1 hour.
6. Beat pudding and milk.
7. Add vanilla and syrup.
8. Fold in Cool Whip.
9. Spread on cake and chill.
10. Tried with orange jello, pineapple jello and lemon jello, using other extracts and flavorings and they all are wonderful. Also you can sub vodka, coconut rum, instead of rum.
Title: Southern Living's Lemon Coconut Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 3 all-purpose flour
- 1 baking powder
- 1 milk
- 1 vanilla
- 1 sugar
- 1/4 cornstarch
- 1 boiling water
- 4 lemon rind
- 2 fresh lemon juice
- 1/3 butter
- 2 butter
- 1/2 cream cheese
- 8 powdered sugar
- 16 vanilla
- 1 sweetened flaked coconut
- 2
Instructions:
1. Beat 1 cup butter at medium speed with electric mixer until fluffy; gradually add 2 cups sugar. Add 4 egg yolks one at a time, blending well after each.
2. Combine flour and baking powder. Add this alternatively to mixture with milk, beginning and ending with flour mixture. Add vanilla.
3. Beat egg whites at high speed until peaks form. Gently fold in egg whites into batter mixture. Spoon into three greased and floured pans.
4. Bake at 350 degrees for 18-20 minutes until done. Cool on wire racks for ten minutes. Remove cakes from pans and cool on wire racks.
5. Spread lemon filling between layers. Spread cream cheese frosting over all and cover top and sides with coconut. Garnish with lemon slices.
6. For lemon filling: Combine 1 cup sugar, cornstarch and boiling water in medium pan. Cook while stirring until dissolved. Temper eggs. Then add eggs to cooked mixture. Whisk in lemon juice and rind. Cook whisking constantly until mixture is thickened. Remove from heat. Stir in butter. Cool completely. (Do not stir once cooled as fillings made with cornstarch will breakdown and liquefy if stirred; just spoon on).
7. For cream cheese frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar. Stir in vanilla.
Title: Caramel Fondue
Ingredients:
- 1 1/4 heavy cream
- 1 vanilla
- 1/4 kosher salt
- 1 1/2 sugar
- 1/2 water
- 2 light corn syrup
Instructions:
1. In a deep, heavy saucepan, bring the cream to a boil over medium-high heat, then remove from heat and whisk in the vanilla and salt.
2. In a different saucepan (light-colored, because you'll need to see the color of the caramel as it cooks), stir together the sugar, water, and corn syrup. Bring to a boil over medium heat and cook without stirring until mixture starts to turn golden around the edges, 5 to 10 minutes.
3. Continue cooking, swirling the pan by the handle, until the sugar turns a deep amber, about 2 minutes.
4. Remove from heat and add the hot cream. Be careful--it will froth up very high and steam.
5. Stir until the caramel is smooth, then pour into a bowl to serve. Allow to cool for about 10 minutes before eating.