lumicero/recipes-ing2inst huggingface dataset:
Title: Delimar's Flan - Outstanding!!!
Ingredients:
- 1 1/2 sugar
- 5 eggs
- 12 evaporated milk
- 14 sweetened condensed milk
- 1/2 pure vanilla extract
- 12 cream cheese
Instructions:
1. Preheat the oven t0 350 degrees farenheit.
2. Pour the sugar into an stovetop/oven-safe dish (such as a 9" pie plate). Place pan on stovetop and melt the sugar until it is a deep amber color. Carefully remove thepan (it will be very hot) from the stove and swirl the hot sugar liquid to coat the sides of the pan. This prevents the flan from sticking to the pan as it cooks. Set this aside to cool completely.
3. In a blender, mixer or food processor, combine other ingredients. Pour the mixture into the cooled, coated pan. Place the pan in a tray larger than it is and fill bottom tray with 1" of water. Place the pans into the oven and bake for 35-40 minutes.
4. The flan is ready to be taken out of the oven when two things happen: the top is toasty brown in color and the firmness is a bit harder than Jell-0 when touched with a finger. (Careful -- it's hot).
5. Let flan cool completely.
6. To flip the flan onto a serving plate: Note that the sugar is now liquid and will be runny so be careful when doing this step. With a sharp paring knife, gently detach the edges of the flan from the pan. Place the pan on the counter, and rotate it clockwise and counter-clockwise until the flan comes loose from the pan. You will notice this has happened when the flan starts to "dance" on its own as you continue to move the pan around. Place a wide serving dish on top of the pan and in a single motion, flip the pan over. The flan should now be resting on the serving dish.
7. Enjoy and let me know how you liked it!
Title: Spiced Pecan Busy-Day Cake
Ingredients:
- 1 1/3 all-purpose flour
- 2/3 sugar
- 2 baking powder
- 1/8 nutmeg
- 2/3 milk
- 1/4 margarine
- 1 egg
- 1 vanilla
- 1/2 pecans
- 1/4 brown sugar
- 2 margarine
- 1 milk
- 1/2 flaked coconut
- 1/4
Instructions:
1. For cake: In a bowl, combine flour, sugar, baking powder, and nutmeg. Add milk, margarine, egg, and vanilla.
2. Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Add nuts and stir to combine.
3. Pour batter into a greased 8x8" METAL pan (or 8-1/2" or 9" round pan) and bake at 350F for 25-30 minutes.
4. For topping: In a bowl, beat sugar and margarine till combined. Stir in milk, coconut, and nuts (if using.).
5. Spread over WARM cake in pan and broil about 4" from heat for 2-4 minutes, or until crispy and golden.
Title: Fennel Pistachio Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 egg
- 2 lemon zest
- 1 fennel seeds
- 1 1/2 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 pistachio nut
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar, mix well. Add egg, beat well. Add almond extract, lemon zest and fennel seeds, mix to combine.
3. In a medium bowl, combine flour, baking powder and salt, gradually add to butter mixture, beat well. Stir in pistachio nuts, dough will be stiff.
4. Shape dough into 1 inch balls, place 2 inches apart on ungreased baking sheets. If desited, flatten balls slightly and sprinkle with additional chopped pistachios.
5. Bake for 10 minutes or until lightly browned. Cook slightly on baking sheets, remove to cooling racks and cool completely. Store in airtight container at room temperature for up to 1 week.
Title: Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 lemon juice
- 3/4 flour
- 1 baking powder
- 1/2 salt
- 1 nutmeg
- 1 ginger
- 1 cinnamon
- 1 pecans
- 8 cream cheese
- 1 powdered sugar
- 4 butter
- 1/2 vanilla
Instructions:
1. Pre-heat the Oven to 350'.
2. Set aside 1 cup Pecans.
3. In a large mixing bowl, beat eggs and add in other ingredients- mix or beat until all ingredients are well blended.
4. Grease and lightly flour 12x18 jellyroll pan.
5. Pour pumpkin mixture into pan and spread evenly.
6. Cook in Pre-heated oven for 12-15 mins or until toothpick comes out clean.
7. Let cool 5 minutes Then put onto clean dish towel, loosely roll while warm, lengthwise, let cool.
8. While roll is cooling mix filling. When roll is cool, carefully un-roll, spread filling mixture, sprinkle pecans, re-roll, wrap in plastic wrap and place in fridge until ready to serve. Store any left-overs covered in fridge.
Title: Chocolate Crinkle Cookies
Ingredients:
- 175 chocolate
- 4 unsalted butter
- 175 plain flour
- 1/2 baking powder
- 2 eggs
- 150 caster sugar
- 1 vanilla extract
- 60 icing sugar
- 1/2 salt
Instructions:
1. heat oven to 160 degrees.
2. melt chocolate and butter over a small pan of simmering water or in a microwave until smooth.
3. cool slightly.
4. in a seperate bowl, mix flour, baking powder and salt.
5. beat eggs and sugar with electric mixture until pale, about 2 minutes.
6. reduce speed and add chocolate mix and vanilla extract.
7. add flour mixture until blended together.
8. cover bowl and put in fridge for 1 1/2 hours, or even up to 2 days.
9. put icing sugar in a small bowl.
10. shape the dough into 4cm balls and roll in the sugar.
11. put them on baking sheets lined with baking paper and press down lightly with your hand to flatten.
12. bake for 12-15 minutes for soft centres and set edges.
13. let cool on a baking sheets for 5 minutes.
14. turn on to wire rack to cool.
Title: Fried Pie Crust
Ingredients:
- 3 flour
- 1 egg
- 1 cold water
- 1 vinegar
- 1/3
- 1
Instructions:
1. Cut Crisco into flour.
2. Add everything else and mix until dough rolls up into a ball.
3. Pinch off pieces and roll into 1-inch balls.
4. Roll out and add 2 tablespoons of your favorite filling.
5. Fold dough over filling.
6. Seal with water and fry in hot oil.
7. Make sure dough is sealed or filling will ooze out during cooking.
Title: Grilled Pears With Gianduja and Hazelnuts
Ingredients:
- 1 lemon juice
- 4 butter
- 1/4 vanilla
- 4 pears
- 2 sugar
- 1/2 hazelnut-flavored liqueur
- 2 toasted hazelnuts
- 1/4
Instructions:
1. Combine the lemon juice, butter, and vanilla; brush over pear halves.
2. Sprinkle with sugar.
3. Place pears on an oiled grilling tray or directly on the grill rack.
4. Grill 10 to 15 minutes or until pears are very lightly golden and tender, turning occasionally.
5. Remove from grill and place on eight serving plates.
6. Meanwhile, heat chocolate-hazelnut spread in a small saucepan just until warm.
7. Drizzle liqueur over warm pears, if desired.
8. Drizzle spread over pears and sprinkle with nuts.
Title: World's Best Chocolate Chip Cookies
Ingredients:
- 3/4 white sugar
- 1 brown sugar
- 1 butter
- 1 vanilla
- 2 eggs
- 3 all-purpose flour
- 3/4 baking soda
- 3/4 salt
- 3 walnuts
- 1 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. Cream sugars and butter.
3. Add vanilla and eggs and mix well.
4. Combine dry ingredients together and gradually add to creamed mixture.
5. Stir in chips and nuts.
6. Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
7. Bake for 10 to 12 minutes.
Title: Strawberry Pudding Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 3 eggs
- 1 baking soda
- 3 buttermilk
- 1 all-purpose flour
- 1 cinnamon
- 1/4 nutmeg
- 1
Instructions:
1. Cream butter and sugar until light and fluffy; add eggs and beat well.
2. Dissolve baking soda in buttermilk. Combine dry ingredients. Add buttermilk mixture and dry ingredients to cream mixture; stir well.
3. Stir in jam. Spoon mixture into a greased 8x8 inch square baking pan. Bake in a 350 degree oven for 35 to 40 minutes or until done. Serve with vanilla ice cream. May add an additional teaspoon of jam on top just before serving.
Title: Sparkling Jellies
Ingredients:
- 1 tangerine juice concentrate
- 1 water
- 2 sugar
- 3 3/4
Instructions:
1. Prepare glasses: Examine tops of jelly glasses to see that there are no nicks or cracks.
2. Wash glasses in hot soapy water; rinse well.
3. Place in pan with folded cloth on bottom.
4. Cover with hot, not boiling water; heat to boiling.
5. Boil gently 15 minutes; keep water until ready to use.
6. In saucepan, stir juice, pectin and water until pectin is dissolved.
7. Stirring constantly, cook over high heat about 2 minutes or until mixture comes to rolling boil.
8. Add sugar; heat to rolling boil, stirring constantly.
9. Remove from heat; immediately skim off foam.
10. About 5 minutes before end of jelly cooking, remove glasses from hot water; invert on clean towel.
11. Keep out of draft.
12. Glasses should be hot and dry when filled.
13. Fill one glass at a time to within 1 inch of top.
14. Cover hot jelly immediately with 1/8-inch layer of hot paraffin.
15. Paraffin must touch sides of glasses and be even.
16. Prick any bubbles that appear on paraffin.
17. When hard, check seal.
18. Store covered in refrigerator no longer than 2 months.
Title: No-Bake Chocolate Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 3/4 walnuts
- 12 vanilla
- 1/2
- 2
Instructions:
1. Put graham wafers in a bag and crush with a rolling pin until fine.
2. Melt butter in a saucepan. Add sugar, cocoa and beaten egg. Stir and boil for 1 minute.
3. Add vanilla, nuts and wafer crumbs.
4. Press into an 8 x 8 greased pan.
5. Optional: cover with your favourite icing.
Title: Hershey's "Perfectly Chocolate" Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 water
- 2 butter
- 1 margarine
- 1/2 powdered sugar
- 2/3 milk
- 3 vanilla extract
- 1/3
- 1
Instructions:
1. Heat oven to 350 degrees, Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" chocolate frosting.
4. "Perfectly Chocolate" Chocolate Frosting.
5. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
6. Cake Variations:
7. One-Pan cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 35-40 minutes. Cool completely. Frost.
8. Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees. Pour batter into prepared pans. Bake 30-35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
9. Bundt Cake: Grease and flour 12-cup bundt pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake for 50-55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
10. Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.
Title: Rich Chocolate Brioche Bake
Ingredients:
- 3 unsalted butter
- 7 orange marmalade
- 1/4 eggs
- 1 milk
- 3 raw sugar
- 1 1/4
- 3
Instructions:
1. Lightly grease a shallow, oven-proof dish (or use PAM).
2. Melt chocolate w/marmalade & butter in a heat-proof bowl over just simmering water, stirring occ till smooth. (Choc mixture will be dark, glossy & approach a light pudding consistency).
3. Allow choc mixture to cool till just barely warm to the touch (It will have taken on a jam-like consistency at this point).
4. Generously spread the melted choc mixture over the brioche slices & arrange them in the dish so the slices overlap (See pic that will post after recipe is published).
5. Beat the eggs, milk & cream in a lrg bowl. Pour slowly & evenly over the brioche slices & refrigerate for 30 minutes.
6. Preheat oven to 350°F.
7. Remove dish from refrigerator, sprinkle w/raw sugar & bake (tented) for 30 minutes. Remove tent & continue baking for 10-20 minutes till the custard has set lightly & the brioche slices are golden brown.
8. Allow to sit till the baking dish is just cool enough to handle & serve warm.
9. NOTES: I could not get individual brioches or a lrg brioche loaf, so I used a dense Italian bread. A less dense bread does work best as it allows for better absorption of the custard mix. The recipe does not tell you to do this, but I suggest lightly brushing the exposed crusty edges of the overlapping brioche (or bread) slices w/butter using a pastry brush when the tent is removed.
Title: Triple Chocolate Valentine's Brownies
Ingredients:
- 1 1/4 flour
- 1/4 sugar
- 1/2 margarine
- 1 butter
- 1/4 sweetened condensed milk
- 1 egg
- 1 vanilla extract
- 1/2 baking powder
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Line 13 x 9 inch baking pan with foil; set aside.
2. In bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on the bottom of pan. Bake 15 minutes.
3. In another bowl, beat Eagle Brand, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 minutes or until set.
4. Cool. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutter, or with knife, cut around waxed paper heart shape. Or cut into bars. Decorate with icing or gels if desired. Store covered.
Title: Melon Banana Splits
Ingredients:
- 2 bananas
- 1 1/3 watermelon
- 1 1/3 honeydews
- 1 1/3 cantaloupe
- 1 vanilla yogurt
- 1/4 fresh blueberries
- 1/4 fresh pineapple
- 1/4 fresh raspberry
- 2
Instructions:
1. Cut bananas halves lengthwise to make 8 pieces total. Place 2 on opposite sides of banana split dishes or a shallow bowl.
2. Drop spoonfuls of the 3 melons in seperate mounds between the bananas to resemble ice cream scoops.
3. Drizzle yogurt over melon.
4. Sprinkle next 3 ingredients over yogurt for garnishes.
5. Drizzle with ice cream topping and serve!
Title: Basil, Lime, and Pistachio Cookies
Ingredients:
- 2 baking powder
- 1 1/2 salt
- 1/2 butter
- 2/3 sugar
- 1 egg
- 1 vanilla extract
- 1 fresh basil
- 3 lime zest
- 1 pistachios
- 1
Instructions:
1. Sift together flour, baking powder, and salt. Set aside.
2. In large mixing bowl, beat butter at medium speed until light. Gradually beat in sugar; add the egg, vanilla, basil and zest, beating until very light and fluffy.
3. At low speed, mix in the dry ingredients in three or four additions. Add chopped nuts.
4. Turn dough out onto a lightly floured surface and divide in half. Shape each half into a roll 6-7" long. Wrap in plastic wrap and refrigerate until firm (approx. 8 hours). (Rolled dough may also be frozen. Thaw frozen dough briefly before baking.).
5. Preheat oven to 375 degrees F. Cut the dough into 1/4" slices and place onto an ungreased baking sheet about 2 inches apart. Sprinkle lightly with coarse sugar.
6. Bake 8-10 minutes or until lightly browned. Immediately remove from baking sheet and cool on a rack.
Title: Caramel Square
Ingredients:
- 4 butter
- 4 sugar
- 6 flour
- 1 baking powder
- 1 egg
- 1 salt
- 2 golden syrup
- 1 butter
- 2
- 200
Instructions:
1. Base:
2. Cream butter and sugar.
3. Add egg and salt.
4. Add flour and baking powder.
5. Press into greased sponge roll tin and bake about 15 min at 350°F.
6. Topping:
7. Melt together golden syrup, condensed milk and butter.
8. Spread onto the cooked shorbread and return to oven to set, about 5 minutes.
9. Cool.
10. Melt chocolate buttons in bowl over simmering water and spread on cooled slice.
11. Score chocolate before fully set and cut when set.
Title: Tempting Chocolate Chip Shortbread
Ingredients:
- 1 butter
- 1/3 sugar
- 1 3/4 flour
- 1/4 cornstarch
- 1
Instructions:
1. Heat oven to 350º.
2. Combine butter and sugar in large mixer bowl.
3. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
4. Reduce speed to low and add flour and cornstarch; beat, scraping bowl often, until well-mixed (1 to 2 minutes).
5. Stir in the chips by hand.
6. Press into ungreased 13x9 pan.
7. Prick all over with a fork.
8. Bake 35 to 45 minutes or until edges just begin to brown.
9. If browning too quickly, cover with aluminum foil.
10. Cool in the pan for 15 minutes.
11. Cut into bars while still warm.
Title: Banana Split Cake
Ingredients:
- 1 low fat graham cracker crumbs
- 2 Splenda sugar substitute
- 4 margarine
- 1 low-fat cream cheese
- 3/4 confectioners' sugar
- 2 bananas
- 1 crushed pineapple
- 1 maraschino cherries
- 1
Instructions:
1. Combine the graham cracker crumbs, splenda and melted butter.
2. Mix together and press into a 8x8 inch cake pan; refrigerate until chilled.
3. Beat together the cream cheese and confectioners sugar; spread over graham cracker crust.
4. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping. Top with cherries; refrigerate and serve chilled.
5. Enjoy!
Title: Crocked Fruit
Ingredients:
- 1 brandy
- 1 sugar
- 1
Instructions:
1. place all ingredients in a glass or plastic container with a loose fitting lid( a tight lid might cause an explosion).
2. allow to "work" at room temp for two weeks. to stop[ process, simply refrigerate, to continue fruit crock every 2 weeks add 1 c sugar,and 1 c fruit.
Title: Luxury Dessert a La Clementines
Ingredients:
- 600 clementines
- 150 vodka
Instructions:
1. serve yoghurt in 4 bowls, sharing equally.
2. top with clementines and vodka.
3. Mix and enjoy!
Title: Fresh Peach Cobbler With Cinnamon Ice Cream
Ingredients:
- 1 sugar
- 1 flour
- 1 salt
- 1 egg
- butter
- vanilla ice cream
- cinnamon
Instructions:
1. Place enough peaches that have been peeled, pitted and sliced to cover bottom of 8 x 11 baking pan.
2. Mix together sugar, flour and salt.
3. Stir in egg.
4. Place mixture on top of peaches.
5. Drizzle with melted butter.
6. Bake at 350 degrees for approximately 30 minutes or until done.
7. Mix 1 qt vanilla ice cream with cinnamon to taste and serve with warm cobbler.
Title: Bailey's Irish Cream & CHocolate Cheesec
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 sugar
- 1/2 unsalted butter
- 1/4 cream cheese
- 3 sweetened condensed milk
- 1 irish cream
- 1/2 eggs
- 1/2 vanilla extract
- 3 instant espresso powder
- 2
- 1 -2
- 1
- 2
Instructions:
1. In a small bowl, whisk whipped topping and espresso powder until combined. Cover, and refrigerate for up to 2 days.
2. Preheat oven to 275 degrees. Spray a 9 inch springform pan with baking spray with flour. Wrap bottom of pan with 3 layers of foil.
3. In a medium bowl, stir together cracker crumbs, sugar, and cocoa. Stir in melted butter. Press mixture into bottom and 1/2" up sides of prepared pan.
4. In the bowl of a stand mixer, beat cream cheese at medium speed until smooth. Add condensed milk, Bailey's Irish Cream, and chocolate morsels, beating until combined.
5. Reduce speed to low, and add eggs, one at a time, beating just until combined after each addition. Beat in vanilla. Pour into prepared crust. Place springform pan in a large roasting pan. Slowly pour ice water into roasting pans until it reaches 1/2" up sides of springform pan being careful not to fill above foil.
6. Bake for 1 hour. Turn oven off and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and gently run a knife around edges to release sides. Let cool completely. Cover and refrigerate for at least 8 hours before serving. Serve with Expresso Cream.
Title: Cereal Cookies for Babies
Ingredients:
- 2 shortening
- 1/2 sugar
- 1 egg
- 1 baking powder
- 1/4 salt
- 1 1/2 vanilla
- 1 water
- 1 1/2
Instructions:
1. Preheat oven to 300 degrees.
2. Cream together shortening and sugar.
3. Add eggs, baking powder, salt, vanilla, and water.
4. Mix until well blended.
5. Gradually stir in cereal.
6. Knead until smooth.
7. Shape into 12 cookies or bars with your hands.
8. Place on an ungreased sheet.
9. Bake 20-30 miuntes or until dry.
10. Store uncovered overnight.
Title: Cream-Filled Cupcakes
Ingredients:
- 18 1/2
- 1
- 1/2
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pan).
2. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes;.
3. remove from pan to cooling rack. Cool completely, about 30 minutes.
4. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag.
5. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake.
6. Frost tops of cupcakes with remaining frosting.
7. Sprinkle chocolate chips on top of each cupcake.
Title: Individual Strawberry Trifles
Ingredients:
- 1/2 heavy whipping cream
- 1/2 fresh strawberries
- 2
- 4
Instructions:
1. In a small saucepan, melt chocolate chips with cream over low heat, and stir until blended.
2. Remove from heat, and stir in orange juice.
3. Cool to room temperature.
4. In 4 dessert glasses, or bowls, layer the sliced strawberries, cake cubes, and chocolate mixture.
Title: Spritzgeback (Spritz Cookies)
Ingredients:
- 1 butter
- 2/3 confectioners' sugar
- 1 egg
- 1 flour
- 1 salt
- 2 1/4 baking powder
- 1/4
- 1/2
Instructions:
1. Beat butter and sugar until light.
2. Beat in egg, egg yolk and extract.
3. Sift flour, salt, and baking powder; gradually add flour mixture to eggs.
4. Chill dough 1/2 hour.
5. Press 1/4 of the dough into a cookie press.
6. Keep remaining dough chilled.
7. Shape cookies onto a greased baking sheet.
8. Bake in 400 degrees F. oven for 7 to 10 minutes or until done.
9. Cool on wire racks and store in airtight tins.
Title: Grandma Solberg's Apple Brown Betty
Ingredients:
- 4 apples
- 2/3 brown sugar
- 1/2 flour
- 1/2 oats
- 3/4 cinnamon
- 3/4 nutmeg
- 1/3 butter
- 1/4 water
Instructions:
1. Preheat oven to 375.
2. Mix all ingredients except the apples and water together until the butter is broken up into small pea shapes.
3. Alternate layers of apples and crumb mixture in an 8x8 greased baking pan, finishing with crumb mixture on top.
4. Pour the water over the top.
5. Bake for 30 - 35 minutes.
Title: Chocolate Truffle Gateau with Black Cherries and White Chocolate Sauce
Ingredients:
- 9 dark chocolate
- 13 chocolate
- 1 white chocolate
- 1 water
- 24
- 2 1/2
- 2
Instructions:
1. ---For the gateau----.
2. Place sponge cake in flan ring (7 inch x 1. 5 inch) and flavour with spirit or liqueur.
3. Place cherries on sponge.
4. Melt dark chocolate in a bowl over boiling water and fold melted chocolate into whipped cream and pour over cherries.
5. Transfer gateau to fridge (two hours) or freezer (30 minutes) to set.
6. ---For the sauce----.
7. Melt together the white chocolate and the water then pour over gateau to serve.
Title: Chocolate Pecan Lattice Tart - Pampered Chef
Ingredients:
- 1/3 butter
- 1 pecan halves
- 3/4 brown sugar
- 3/4 egg
- 1 light corn syrup
- 2 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 375°F.
2. Combine chocolate chips and butter in microwave-safe bowl. Microwave on high for 20-40 seconds until melted and smooth. Stir after each 20 second interval.
3. Add chopped pecans, brown sugar, egg, corn syrup, and vanilla to the melted chocolate. Set aside.
4. Unroll one pie crust onto a lightly floured baking stone and roll to a 13 inch circle.
5. Unroll second pie crust. Gently fold in half and cut into 12 strips (approximately 3/4 inch wide).
6. Spoon chocolate/pecan mixture onto the center of the circular dough and spread in an even 10 inch circle, leaving about 2-3 inches of dough on the outside.
7. Carefully twist six of the pie crust strips and place over filling in horizontal rows. Twist remaining strips and place vertically, creating a lattice effect.
8. Firmly press the ends of the strips onto the edge of the crust.
9. Fold edge of crust over the ends of the strips, pinching the edges to seal.
10. Bake 28-30 minutes or until crust is golden brown.
11. Remove from oven and allow to cool for 10 minutes.
12. Cut into wedges and serve!
Title: Nana's Never Fail Chocolate Icing
Ingredients:
- 2 sugar
- 4 heavy cream
- 1/2 vanilla
- 1/2 margarine
- 1/2
Instructions:
1. Combine all ingredients except vanilla in a saucepan. Stir over medium heat until sugar dissolves. When mixture comes to a rapid boil, boil one minute.
2. Remove from heat. Add vanilla. Cool and beat with mixer on medium setting for one minute.