lumicero/recipes-ing2inst huggingface dataset:
Title: Dark Chocolate Creme Brulee
Ingredients:
- 2 half-and-half
- 2 sugar
- 8 sugar
- 8
- 1/3
- 8
Instructions:
1. Preheat oven to 300 degrees F.
2. Bring cream and half and half to boil in heavy sauce pan.
3. Reduce heat to low.
4. Add chocolate and whisk until melted and smooth.
5. Remove from heat.
6. Whisk yolks and 1/3 cup sugar in large bowl to blend.
7. Gradually whisk in hot chocolate mixture.
8. Strain.
9. Divide custard among eight 3/4-cup custard cups.
10. Place cups in large baking pan.
11. Add enough hot water to pan to come halfway up sides of cups.
12. Bake until custards are set, about 50 minutes.
13. Remove from water; chill 2 hours.
14. cover and refrigerate overnight.
15. Preheat broiler.
16. Sprinkle each custard with 1 tbs sugar.
17. Broil until sugar turns golden, watching carefully to avoid burning, about 3 minutes.
18. Refrigerate until custards are set, 1-2 hours.
Title: The Best Pumpkin Pie Cobbler
Ingredients:
- 29 pumpkin puree
- 1 evaporated milk
- 3 eggs
- 1 white sugar
- 1/2 salt
- 4 pumpkin pie spice
- 1/2 ground cloves
- 1 butter
- 3/4 pecans
- 1 walnuts
Instructions:
1. In large bowl, combine all ingredients except butter, nuts, and cake mix.
2. Mix well.
3. Pour into greased 9x13 pan.
4. Sprinkle dry cake mix evenly over the pumpkin mixture.
5. Melt butter and drizzle it over the cake mix.
6. If using, sprinkle with nuts.
7. Bake 1 hour or until done.
8. Best when eaten warm and served with french vanilla ice cream.
9. Hope you enjoy as much as we do!
Title: Fresh Easy Creamy Buttercream Icing Frosting
Ingredients:
- 2 powdered sugar
- 1 1/2 unsalted butter
- 4 cream cheese
- 5 -6 half-and-half
Instructions:
1. In a stand mixer, cream butter and cream cheese on low to medium speed together until well incorporated.
2. Add half the powdered sugar, and mix on low until its incorporated.
3. Add 5 ounces of half and half.
4. Add the next half of powdered sugar and mix again until its incorporated -- there may be lumps, don't worry about it at this point.
5. If mixture looks to stiff, add a bit more half and half.
6. Turn the mixer to medium / high speed. This is the "fluffing" stage, so continue mixing until buttercream is smooth, creamy and the right consistency.
7. Ice your cake or put in a piping bag for decorating.
Title: Mom's Easy Red Velvet Cake
Ingredients:
- 1 instant chocolate fudge pudding
- 1 sour cream
- 1 vanilla extract
- 1/3 pecans
- 4 walnuts
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Mix all ingredients and pour the batter into 2 8 or 9-inch round cake pans.
3. Time and bake cakes according to the cake mix directions.
4. Let cakes cool and icing layers with the cream cheese frosting then sprinkle the top with the crushed pecans or the walnuts.
5. Enjoy!
6. Note: If you use a yellow or white cake mix the red color of the cake is more intense, but I use chocolate for the flavor.
Title: Not Your Usual Lemon Meringue Pie
Ingredients:
- 3 phyllo dough
- 4 phyllo dough
- 2 unsalted butter
- 1 granulated sugar
- 5 light brown sugar
- 12 raspberries
- cashews
Instructions:
1. Preheat the oven to 350°F
2. Cut 2 sheets of parchment paper to fit a large baking sheet.
3. Place 1 sheet of the parchment on a work surface.
4. Top with a sheet of phyllo and brush with the melted butter.
5. Sprinkle 2 teaspoons of the granulated sugar over the phyllo.
6. Repeat with 2 more sheets of phyllo so that you have a stack of 3 sugared sheets.
7. Using a ruler, trim the phyllo to a 12-by-16-inch rectangle, then cut it into twelve 4-inch squares.
8. Slide the parchment onto a baking sheet and top with the second sheet of parchment paper.
9. Bake for 18 minutes, until the phyllo squares are golden and crisp. Let cool completely.
10. Preheat the broiler.
11. Put the brown sugar in a food processor; pulse to break up any lumps.
12. In the bowl of a standing electric mixer fitted with a whisk, beat the egg whites at medium-high speed until soft peaks form.
13. Beat in the brown sugar at high speed, a few tablespoons at a time, until the whites are glossy, 2 to 3 minutes.
14. Transfer the meringue to a pastry bag with a plain tip.
15. Spoon a dollop of lemon curd onto each phyllo square.
16. Pipe a layer of meringue over the lemon curd (alternately, you can spoon the meringue over the curd).
17. Broil 6 inches from the heat for 1 minute, or until lightly toasted.
18. Set 6 phyllo squares on plates and top them with the remaining 6 squares.
19. Garnish with raspberries, cashews, and serve.
Title: Apple Turnover
Ingredients:
- 2 butter
- 3 brown sugar
- 1/2 cinnamon
- 6 apples
- 1 puff pastry
- 2 all-purpose flour
- 2 eggs
- confectioners' sugar
- yogurt
- ice cream
Instructions:
1. For the apple filling:
2. Melt the butter in a saucepan over medium heat. Add the brown sugar, cinnamon and apples and cook until the apples are caramelized and have started to soften, 10 to 15 minutes. Transfer to a bowl and let cool, then keep in the refrigerator.
3. Preheat the oven to 400 degrees F (200 degrees C).
4. For the turnover:
5. Roll out the puff pastry to 10 by 10-inch square with a 1/8-inch (3mm) thickness on a lightly floured surface. Transfer to a large baking sheet lined with parchment paper. Spoon the apple filling over half the pastry, leaving a border around the edge. Beat the eggs with 1 teaspoon water for the egg wash. Brush the edges of the pastry lightly with some of the egg wash. Fold the pastry over the filling to form a triangle. Press the edges to seal and enclose the filling completely, then press with the back of a fork to make a tight seal. Using a small knife, cut two 1/2-inch-long slits in the top of the crust. Brush the top with the egg wash.
6. Bake the turnover until the crust is puffed and golden and the juices are bubbling through the slits in the crust, about 25 minutes.
7. Sprinkle the turnover with the confectioners' sugar. Turn the oven to broil, and cook until the sugar is caramelized, watching it closely so it doesn't burn. This will give the turnover a browned crust. Carefully run a metal spatula under the turnover to loosen and transfer to a wire rack to cool slightly.
8. To serve, cut the turnover into wedges and serve warm with a dollop of cheese, yogurt or ice cream.
Title: Chewy Butterscotch Bars
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 sugar
- 1/2 eggs
- 3 vanilla extract
- 2 all-purpose flour
- 2 salt
- 1
- 1/4
Instructions:
1. Preheat oven to 350.
2. Heat morsels and butter in large saucepan over low heat, stirring until smooth.
3. Pour butterscotch mixture into large bowl; stir in sugars, eggs and vanilla.
4. Stir in flour, nuts and salt, mixing well.
5. Pour into a greased 13x9-inch baking pan. Bake 25-30 minutes until a wooden pick inserted in the center comes out clean.
6. Cool completely; cut into bars.
7. **NOTE**.
8. I microwave the morsels and butter in a large bowl for 2 minutes, stir, and microwave for an additional 2 minutes, stirring again until thoroughly blended. I then just add all ingredients to the same bowl and bake as indicated.
9. I also bake this in a stoneware 15x10-inch pan for 20-25 minutes, yielding about 48 bars.
10. These are also really good with a bag on white chocolate morsels stirred inches :yummy:
Title: Strawberry Pretzel Salad
Ingredients:
- 3/4 butter
- 2 cream cheese
- 1 sugar
- 1 Cool Whip Topping
- 1 water
- 2 strawberry Jell-O gelatin dessert
- 1 frozen strawberries
- 2 fresh strawberries
Instructions:
1. First Layer:.
2. Mix together butter and pretzels and press into the bottom of a 9x13-inch pan.
3. Bake at 375 to 400 degrees for 10 minutes.
4. Let cool.
5. Second Layer:.
6. Beat to cream cheese and sugar until smooth then mix in Cool Whip.
7. Spread over cooled crust and refrigerate for 30 minutes.
8. Third Layer:.
9. Dissolve jello in boiling water and add sliced berries.
10. When it starts to thicken pour over cream cheese layer and refrigerate until firm.
11. (If you use the fresh berries, refrigerate until just set.).
12. Garnish with a dollop of whipping cream and fresh strawberries before serving.
Title: Lemon Ice Box Cake (Feingold Style)
Ingredients:
- 1 butter
- 3 eggs
- 1 1/2 cake flour
- 1 vanilla extract
- 1 lemon zest
- 2 confectioners' sugar
- 1/4 fresh lemon juice
- 2 sweetened condensed milk
- 1
Instructions:
1. In a large bowl, cream butter and 2 cups confectioners' sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Stir in flour and vanilla, and then lemon peel. Turn batter into greased 9 inch tube pan, cake pan or bundt pan.
2. Bake at 325°F (165°C) for 40 to 45 minutes, or until done. Cool. Remove cake from pan, and invert onto serving plate.
3. In a large bowl, blend together, the lemon juice and 2 cans of condensed milk until thick and smooth.
4. Reserve 1/2 of this mixture(about 1 1/2 c) to be used later --
5. Place the remaining mixture between the cake layer
6. With the remaining mixture, combine it with the whipped topping- this is to be used as frosting.
7. Place both the cake and the frosting in the refrigerator about 30 minutes, this make the frosting easier to work with.
8. Frost cake with frosting and place back into frig - this cakes is even better if kept in the fridge overnight.
Title: Apple, Rhubarb and Sour Cherry Passover Cobbler
Ingredients:
- 1 matzo meal
- 1/2 potato starch
- 1/2 brown sugar
- 1/4 salt
- 1 ground cinnamon
- 1/2 butter
- 2 mcintosh apples
- 5 frozen rhubarb
- 1 sugar
- 2/3 sour cherry
- 1/2 potato starch
- 1/4 ground cinnamon
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Coat an 11x7 inch baking dish with vegetable cooking spray.
2. To prepare topping, spoon matzah meal into a dry measuring cup; level with a knife.
3. Whisk together matzah meal, potato starch, brown sugar, salt, and cinnamon.
4. Cut in butter with a pastry blender or 2 knives until mixture resembles course meal. Add 2 tbsp orange juice and stir until moist.
5. To prepare filling, combine all ingredients and toss gently.
6. Press 1 1/2 cups matzah meal in the bottom of the prepared pan. Spoon fillingover crust and top evenly with mixture.
7. Bake for 45 minutes or until filling is bubbly and crust is lightly browned.
8. Let stand 10 minutes before serving.
Title: Chocolate Marble Gooey Butter Cake
Ingredients:
- 1 butter
- 8 egg
- 1 cream cheese
- 1 eggs
- 2 vanilla
- 1 butter
- 8 confectioners' sugar
- 3 3/4
- 1
Instructions:
1. Place a rack in center of oven and preheat to 350 degrees.
2. For the crust, mix the cake mix, melted butter and egg in bowl and blend on low speed 2 minutes. (if using a handheld mixer, you'll probably have to kick up the speed to medium).
3. Pat the batter into an ungreased 9x13 pan smoothing it out so it's even.
4. For the filling: beat the cream cheese in the same bowl for 30 seconds until fluffy.
5. Add eggs, vanilla and melted butter beating on medium speed for 1 minute.
6. Slowly add the confectioners sugar until well blended. Beat 1 minute more.
7. Reserve 1 cup of cheese mixture. Spread remaining mixture over the crust, smoothing till even.
8. Melt chocolate chips in pan over boiling water, or melt in microwave 1 minute at a time making just until melted.
9. Stir the chocolate (still hot) with the reserved cheese filling until well blended.
10. Spoon chocolate over filling in pan and swirl with a knife for marbling effect.
11. Bake 45 - 47 minutes until it is well browned, but the center still jiggles when you shake the pan.
12. Remove pan and cool at least 30 minutes. before cutting into bars. Store 4 days on counter, or 1 week in refrigerator. This can also be frozen up to 6 months.
Title: Molasses Cake (Not Gingerbread!)
Ingredients:
- 2 1/8 flour
- 1/2 salt
- 1 1/3 baking soda
- 12 unsalted butter
- 1/4 brown sugar
- 1/4 sugar
- 1 1/3 molasses
- 1 egg
- 1 vanilla
- 2 white chocolate chips
- 1 -2
Instructions:
1. Oven: 325.
2. Grease 2 8" round pans.
3. Mix flour, salt, & soda.
4. Mix butter & sugars, add molasses.
5. Mix in egg, yolk, and vanilla.
6. Add dry ingredients; stir in chips.
7. Bake about 25-30 minutes, until toothpick comes out clean.
Title: The Perfect Chocolate Torte
Ingredients:
- 150 unsalted butter
- 40 dark chocolate
- 250 raspberries
- 280 white chocolate
- 150
Instructions:
1. Line the base of 1 18 cm springform clip cake tin with greaseproof paper.
2. Blitz 150 g of dark chocolate-coated digestive biscuits in a food processor for 1 minute.
3. Melt 40 g of unsalted butter in a pan and add the biscuits, stirring to coat in the butter, then pour the mixture into the base of the tin, pressing down with the back of the spoon.
4. Melt 250 g dark chocolate in a heatproof bowl over a pan of simmering water.
5. Very lightly whip 280 ml whipping cream and put to one side.
6. Stir 150ml of ready made custard into the melted chocolate with a large metal spoon, then carefully fold in the whipped cream.
7. Do not over mix!
8. Spoon the mixture on to the biscuit base and level at the top.
9. For best results, prepare 1 hour ahead and refrigerate for 30-40 minutes before serving.
10. Decorate with white chocolate shavings and a few raspberries if desired.
Title: Waffles With Chocolate Cream
Ingredients:
- 3 eggs
- 6 sugar
- 9 milk
- 5 vanilla flavoring
- 1 vinegar
- 1/2 flour
- 1
- 200
- 150
Instructions:
1. Mix the eggs with a pinch of salt, then add all the ingredients: sugar, vanilla, oil, milk, flour. Finally, add ammonium mixed with vinegar.
2. Take a teaspoon of the mixture and put it in the sandwich maker or waffle maker.
3. Press and bake about 3 minutes.
4. Once cooled, join them with cream.
Title: Mommy's Chocolate Chip Cookies
Ingredients:
- 1/2 margarine
- 1/2 shortening
- 1 brown sugar
- 1/2 sugar
- 2 eggs
- 1 1/2 vanilla
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 12 chocolate chips
Instructions:
1. Preheat oven to 375 F.
2. Cream margarine, shortening and sugars in a large bowl.
3. Add vanilla and eggs; mix.
4. Add dry ingredients; mix.
5. Stir in chocolate chips of your choice, I like semi sweet.
6. Roll dough into 1 inch balls and place on a lightly greased cookie sheet.
7. Bake for 8 minutes or until golden brown.
Title: Strawberry-Rhubarb Cream Dessert
Ingredients:
- 2 flour
- 1 pecans
- 1 butter
- 1/4 sugar
- 1 brown sugar
- 3 cornstarch
- 5 fresh rhubarb
- 1 fresh strawberries
- 1 cream cheese
- 1 confectioners' sugar
- 1 1/4 heavy whipping cream
- brown sugar
Instructions:
1. In a small bowl, combine the flour, pecans, butter, and sugar.
2. Press into a greased 13"x9"x2" baking dish.
3. Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.
4. Topping: In a large saucepan, combine brown sugar and cornstarch.Stir in rhubarb until combined. Bring to a boil, stirring often. Reduce heat and cook until thickened and the rhubarb is tender. (This is where I also add a few drops of red food coloring to "pep it up" a bit) When done, remove from heat and cool. When cool, stir in the sliced strawberries.
5. Filling: In a small mixing bowl , beat cream cheese and confectioners sugar until smooth.Fold in 1 cup of whipped cream.
6. Spread the filling over the cooled crust, top with the cooled rhubarb mixture. Spread the remaining whipped cream on top of the rhubarb layer.
7. Garnish with some additional brown sugar ( I also added some extra sliced strawberries as garnish).
8. Refrigerate for 3-4 hours before serving.
Title: Yummy Double Chocolate Cherry Cookies
Ingredients:
- 1 nonfat milk
- 3 maraschino cherries
- 1/2 white chocolate chips
- 10
- 2
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Spray cookie sheets with non-stick cooking spray.
3. Beat cake mix, milk and extract with mixer at low speed to mix.
4. Increase speed to medium and beat 2 minutes or until dough is smooth.
5. With oiled hands, shape dough into 1 inch balls.
6. Place balls of dough 2 1/2 inches apart on cookie sheets.
7. Flatten each one slightly and top with a cherry half in the center of the cookie.
8. Bake for 8-9 minutes or until cookies loose their shininess.
9. Tops will just begin to crack at this point.
10. Remove from oven and place on wire racks to cool completely.
11. Heat white chocolate chips and oil in microwave for 30 seconds, stir.
12. Continue to heat at 30 second intervals until completely melted and smooth.
13. With a spoon, drizzle white chocolate over cookies back and forth to make a pretty pattern.
14. Allow melted chocolate to set before serving.
Title: Tomato Soup Cake
Ingredients:
- 4 flour
- 1 1/2 baking soda
- 1 baking powder
- 2 cinnamon
- 1/2 ground cloves
- 1/2 nutmeg
- 1 butter
- 1 light brown sugar
- 2 eggs
- 1 walnuts
- 2 raisins
- 1
Instructions:
1. Sift first 6 ingredients together; set aside.
2. Cream butter. Gradually beat in brown sugar. Add eggs, and beat until fluffy.
3. Pour soup into 2 cup measure; add enough water to measure 2 cups.
4. Add 1/4 of flour mixture to sugar mixture, then one third of tomato soup mixture. Continue this process, so that you end up with flour mixture. Beat just until combined.
5. Stir in nuts and raisins.
6. Put batter into greased and floured 13 x 9 inch baking pan.
7. Bake one hour at 350 degrees.
8. Frost with cream cheese icing.
Title: Chocolate Chip Peanut Butter Cookies
Ingredients:
- 2 flour
- 1/2 butter
- 1 vanilla extract
- 3 water
- 2 eggs
- 1 peanut butter
- 1/4 salt
- 1 chocolate chips
Instructions:
1. Preheat oven to 350f.
2. In a large bowl, mix flour and butter until combined.
3. Mix in in vanilla, water, and eggs.
4. Add peanut butter and salt and mix until thoroughly combined (The mixture will be"clumpy").
5. stir in chocolate chips.
6. Mold into balls.
7. Bake in oven for 12-15 minutes on a nongreased cookie sheet.
Title: Pavlova
Ingredients:
- 4 caster sugar
- 4 vinegar
- 1 vanilla extract
- 1 1/2 cornflour
- 1 1/2 cream of tartar
- 4
- 1/4
Instructions:
1. Separate your egg whites ensuring no yolk remains, pour the whites into a cool or room temp bowl and check to make sure there is no fat or oil on the beaters or bowl, any fat will prevent the whites from whipping correctly.
2. Whip the egg whites until they hold stiff peaks and then add the cold water slowly while whipping.
3. Fold in the caster sugar gradually, followed by the vinegar, vanilla, cornflour and cream of tartar while whipping.
4. Scoop out the mix onto a sheet of baking paper, using a spatula mold the mix into a circle around 20cm wide and then create a slight well in the center, sloping it out towards the edges, this will stop the pavlova from cracking as much.
5. Bake at 150°C for 50 minutes turning halfway through, when finished turn off the oven and open the door, leaving the pavlova in the oven for an hour or two, transfer it to the fridge and allow it to cool, it has a very eggy flavour when eaten raw.
Title: Apple Crostada
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1/2 salt
- 3/4 unsalted butter
- 1/4 all-purpose flour
- 1/2 all-purpose flour
- 2 walnuts
- 1/4 granulated sugar
- 1/4 dark brown sugar
- 2 salt
- 1/2 ground cinnamon
- 1/8 unsalted butter
- 7 pure maple syrup
- 1 vanilla bean
- 1 granny smith apples
- 5 egg
- 1
Instructions:
1. PASTRY:
2. In a food processor, pulse the flour, sugar and salt.
3. Add butter and pulse until it's the size of small peas.
4. Add the ice water and pulse until dough forms.
5. Turn out onto a work surface and gather the crumbs together. Shape into a disk. wrap in plastic and refrigerate for an hour.
6. FILLING AND STREUSEL:
7. Mix flour with walnuts, both sugars, 1/4 teaspoon salt and cinnamon in a medium bowl.
8. In a small skillet, cook five tablespoons butter until golden brown. Pour over flour mixture and toss gently until crumbly. Refrigerate.
9. Preheat oven to 375°F.
10. In a large skillet, bring the maple syrup, vanilla bean and seeds to a boil. Cook over moderately high heat for three minutes.
11. Whisk in the remaining butter and 1/4 teaspoon salt.
12. Add half of the apples and cook until beginning to soften. Transfer apples (with slotted spoon) to a platter. Repeat with remaining apples. Let cool. Discard the vanilla bean and scrape pan juices into a bowl.
13. On a lightly floured work surface, roll out the pastry to a 15-inch round, 1/8 inch thick.
14. Transfer to a baking sheet and refrigerate 15 minutes.
15. Brush the egg wash in a 2-inch band around the edge of the dough.
16. Spread apples on the pastry. Add any pan juices.
17. Fold the border up over the apples, leaving the center exposed.
18. Sprinkle the streusel topping over the apples in the center and brush the pastry with the egg wash.
19. Bake for 50 minutes or until golden brown. Let cool slightly, then serve with vanilla ice cream drizzled with reserved pan juices and maple syrup.
Title: Blueberry Buckle
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 sugar
- 1 egg
- 1 1/2 flour
- 1/4 baking powder
- 1/2 salt
- 2 milk
- 1/4 blueberries
- 1 butter
- 1/2 margarine
- 1/2 sugar
- flour
- cinnamon
Instructions:
1. Preheat oven to 375-degrees F.
2. Spray a 9-inch square pan with cooking spray (or grease pan with butter or margarine).
3. Cream 1/2 cup butter with 1/2 cup sugar using an electric mixer (3 minutes).
4. Add egg and continue beating another minute.
5. Sift together 1 cup flour, baking powder and salt in a small bowl.
6. Alternately add flour mixture and milk to butter/sugar mixture.
7. Pour dough into prepared pan.
8. Cover dough with berries.
9. Cream together 1/4 cup butter and 1 cup sugar.
10. Add 1/2 cup flour and cinnamon and blend until crumbly.
11. Sprinkle topping over blueberries.
12. Bake for 45-60 minutes until golden brown and bubbly.
Title: Plantains in Coconut Milk
Ingredients:
- 3 -4 plantains
- 1/4 salt
- 1 curry powder
- 1/2 cinnamon
- 1/8 clove
- 1 -2 coconut milk
Instructions:
1. Combine all ingredients except coconut milk in a heavy saucepan.
2. Pour in 1 cup of coconut milk and simmer over low heat until plantain is very tender and milk is absorbed.
3. Add more coconut milk if necessary. Serve hot.
Title: Peanut Butter Cookies With Turbinado Sugar
Ingredients:
- 1/4 unsalted butter
- 1 turbinado sugar
- 1 egg
- 1 vanilla
- 1/2 baking soda
- 1/2 salt
- 1/4 whole wheat flour
- 3/4 turbinado sugar
Instructions:
1. Position racks in center of oven to 350°F.
2. Using electric stand mixer, beat butter and 1 cup tubinado sugar with paddle attachment until well blended. Add peanut butter and mix well. Beat in egg and vanilla. Mix in baking soda and salt. Thoroughly mix in flour.
3. Using hands, form dough into 1 1/4 inch balls. Dip half of each dough ball into additional turbinado sugar. Place dough balls sugar side up on ungreased cookie sheet, spacing about 3-inches apart. using flat-bottomed glass, and applying even pressure, flatten eadh ball to 1/4 inch thickness.
4. Bake until golden brown, about 16 minutes. Cool 2 minutes. using spatula, transfer cookies to wire rack to cool. Store cookies in an airtight container.
5. DO-AHEAD TIP: Cookies can be made 1 day ahead. Store airtight at room temperature.
Title: Rhubarb Ricotta Ice Cream
Ingredients:
- 8 rhubarb
- 3/4 sugar
- 2 fresh lemon juice
- 1 oranges
- 1 lemon
- 1 water
- 1/2 part-skim ricotta cheese
- 1 honey
- 1 half-and-half
- 1
- 3/4
Instructions:
1. Combine rhubarb, sugar, lemon juice, zest and water in medium (non-aluminum) saucepan. Bring to a boil, reduce heat and simmer for 10-15 minutes until the rhubarb breaks down. Remove from heat, set aside and let cool.
2. In a medium bowl, beat ricotta and honey until creamy.
3. Beat in cream, half and half, almond extract until well combined.
4. Stir in rhubarb mixture until well combined.
5. Freeze in an ice cream maker following manufacturers instructions. *You could try freezing it in a container and stirring it every few hours or ice cube trays and then mashing and stirring them together in a container.
6. When the ice cream is nearly done add the macadamia nuts.