lumicero/recipes-ing2inst huggingface dataset:
Title: GingerBread People
Ingredients:
- 2 1/4 all-purpose flour
- 2 ground cinnamon
- 2 ground ginger
- 1 baking powder
- 1/2 salt
- 1/4 ground cloves
- 1/4 ground nutmeg
- 3/4 butter
- 1/2 light brown sugar
- 1/2 dark molasses
- 1 egg
Instructions:
1. Combine flour, cinnamon, ginger, baking powder, salt, cloves and nutmeg in larg bowl.
2. Beat butter and brown sugar in large bowl until light and fluffy.
3. Beat in molasses and egg.
4. Gradually add flour mixture; beat until well blended.
5. Shape dough into 3 discs.
6. Wrap well in plastic wrap; refrigerate 1 hour or until firm.
7. Preheat oven to 350*F.
8. Working with 1 disc at a time, place on lightly floured surface.
9. Roll out dough with lightly with lightly floured rolling pin 3/16-inch thickness.
10. Cut out gingerbread people with floured 5-inch cookie cutters; place on ungreased cookie sheets.
11. Press dough trimming together gently; reroll and cut out more cookies.
12. Bake about 12 minutes or until edges are golden brown.
13. Let cookies stand on cookire sheets 1 minute; remove to wire racks to cool completely.
14. Pipe frosting onto cooled cookies, Decorate with candies if desired.
15. Let stand at room temperature 20 min minutes or until set.
16. Store tightly covered at room temperature or freeze up to 3 months.
Title: Chocolate Caramel Apples
Ingredients:
- 2 apples
- 2 heavy whipping cream
- 18
- 2
- 1/4
Instructions:
1. Wash and dry apples; remove stems. Insert Popsicle sticks into apples. Place on a buttered baking sheet; set aside.
2. In a small saucepan, melt caramels and cream over low heat until smooth, stirring occasionally. Place peanuts in shallow dish; set aside.
3. Working quickly, dip each apple into hot caramel mixture to completely coat, then dip the bottom and sides into peanuts. Place on prepared pan; let stand until set.
Title: Malky's Apple Kugel
Ingredients:
- 5 sugar
- 1/2 flour
- 1/2 egg
- 3/4 baking powder
- 1 vanilla extract
- 1 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 350.
2. Placed sliced apples in an 8X8 oven safe dish.
3. Sprinkle with sugar and cinnamon.
4. Mix the remaining ingredients and spread over the top.
5. Bake for 1 hour.
Title: Fluffy White Frosting
Ingredients:
- 2 granulated sugar
- 1 water
- 1/4 lemon juice
- 2 light corn syrup
- 1 cream of tartar
- 1/4
Instructions:
1. In top of a double boiler over simmering water, beat with an electric mixer the
2. following:
3. Beat until soft peaks form.
4. This takes about 7-10 minutes.
5. Remove double boiler top from the bottom and continue beating on high until stiff peaks form- this also takes about 7-10 minutes.
6. Jan
Title: Sour Cream Red Velvet Cake
Ingredients:
- 2 1/2 flour
- 1/2 cocoa powder
- 1 baking soda
- 1/2 salt
- 1 butter
- 2 sugar
- 4 eggs
- 1 sour cream
- 1/2 milk
- 1 vanilla extract
- 2 cream cheese
- 8 butter
- 4 sour cream
- 2 vanilla extract
- 2 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix flour, cocoa, baking soda and salt.
3. Beat butter and sugar in large bowl with electric mixer on medium speed for 5 minutes or until light and fluffy.
4. Beat in eggs, one at a time.
5. Mix sour cream, milk, food coloring and vanilla.
6. Gradually beat in flour mixture on low speed just until blended.
7. Spoon batter into greased / floured 9 x 13 inch pan or into paper-lined muffin cups (for cupcakes), filling each cup 2/3 full.
8. Bake cake for about 40 minutes, or cupcakes for 20-25 minutes, or until done.
9. Cool in pan 5 minutes, then remove from pan and cool completely before frosting.
10. To make frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar on medium speed until smooth.
Title: Vanilla Pastry Cream (low Fat)
Ingredients:
- 1 low-fat milk
- 2 cornstarch
- 1/2 vanilla bean
- 1 egg
- 1 sugar
- 3
Instructions:
1. Whisk in 1/4 cup of milk with cornstarch in a small nonstick pan until smooth. Whisk in remaining 3/4 cup of milk.
2. Scrape the seeds of the vanilla bean into the mixture then add the bean.
3. Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat.
4. In a small bowl, beat together the egg, egg yolk, and sugar. While beating constantly, add a little bit of the milk mixture to temper the egg mixture. Beating constantly, add the egg into milk mixture in pan.
5. Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened.
6. Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled.
7. Sauce can be stored in air tight container in fridge for 2 days.
Title: Double Chocolate Marshmallow Cookies
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 1/2 salt
- 2 unsalted butter
- 1 brown sugar
- 10 white sugar
- 1 1/2 eggs
- 1/2 instant coffee granules
- 4 vanilla extract
- 2 mini marshmallows
- 2
Instructions:
1. Melt chocolate over a double broiler, stirring occasionally until smooth.
2. Sift together flour, cocoa, baking powder, and salt, set aside.
3. In a medium bowl, cream butter with the sugars.
4. Beat in eggs, one at a time. Add coffee powder, vanilla, and blend. Stir in the melted chocolate.
5. Use a wooden spoon, stir in the dry ingredients just until everything comes together. Add in marshmallows before dough sets.
6. Cover and let stand for 35 minutes or longer so the chocolate can set. (do not refrigerate).
7. Preheat oven to 350°F Line cookie sheets with parchment paper. Roll dough into walnut sized balls or drop by rounded tablespoonfuls. Make sure to leave 2 inches all around for room to spread.
8. Bake 8 to 10 minutes. Allow to cool on baking sheet for 10 minutes before transferring to wire racks to cool.
Title: Chocolate Chip Cheesecake Dip
Ingredients:
- 1/2 raisins
- 1 brandy
- 2 cream cheese
- 1/2 vanilla extract
- 1/2 dark brown sugar
- 1/4 cinnamon
- 1
- 1/2
Instructions:
1. Mix the raisins and brandy until raisins are coated and soak for 15 minutes.
2. In another bowl, beat the cream cheese and whipping cream until well blended and smooth.
3. Add the vanilla, mixing well.
4. Blend in the brown sugar and cinnamon.
5. Mix in the drunken raisins and chocolate chips, blending well.
6. Garnish with a light dusting of cinnamon.
7. Serve at room temperature.
8. About 3 -3/4 cups dip.
Title: Food for Pixie's
Ingredients:
- 30 marshmallows
- 1/2 milk
- 200 crushed pineapple
- 8 lemon juice
- 1
- 1/2
- 0.5
Instructions:
1. Combine marshmallows and milk in a microwave safe bowl.
2. Microwave until all the marshmallows are melted - watch carefully - then let cool.
3. Blend in pineapple (do not drain), whipped cream, lemon juice and nuts.
4. Crush vanilla wafers and sprinkle in a 9 x 12 square buttered pyrex dish.
5. Reserve some crumbs to sprinkle on top.
6. Pour in filling.
7. Garnish with extra wafer crumbs.
8. Chill thoroughly and serve.
Title: Power Cookies
Ingredients:
- 2 brown sugar
- 2 white sugar
- 3/4 margarine
- 1 Crisco shortening
- 4 eggs
- 2 vanilla
- 3 flour
- 2 salt
- 2 baking soda
- 3 rolled oats
- 1 coconut
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350°.
2. In a large mixing bowl, cream together sugars, margarine, and Crisco; beat in eggs and vanilla.
3. In another bowl, whisk together flour, salt, and baking soda.
4. Beat dry mixture into wet ingredients.
5. Fold in all other ingredients.
6. Form golf ball size clumps into cookies about the size of a silver dollar, or use a heaped cookie scoop, then press the tops flat.
7. They will be about 1/2-inch thick.
8. Space in staggered rows with about two inches between cookies.
9. Bake on parchment-lined cookie sheets for 8-16 minutes.
Title: Giggly Cow-Creme
Ingredients:
- 8 creamy peanut butter
- 4 honey
- 4 cinnamon
- 3 1/2 vanilla extract
- 3/4 pineapple chunks
- 1/2 pecans
- 1
Instructions:
1. Beat together all ingredients, except pineapple, until light and creamy and well-blended, about 3 minutes. Stir in pineapple chunks.
2. Distribute amongst 4 custard cups or pretty goblets. Refrigerate for at least 1 hour before serving as the peanut butter will firm up the creme considerably.
3. If you want to go the whole hog, sprinkle a few toasted pecans over top for crunch.
Title: Flourless Chocolate Cake for One
Ingredients:
- 1 butter
- 1 coconut oil
- 3 sugar
- 4 cocoa powder
- 2 milk
- 1 egg
- 1 vanilla extract
- 1/2 baking soda
Instructions:
1. Cream butter, oil and sugar in a large mug.
2. Add egg and mix until well blended.
3. Stir in vanilla and add cocoa powder one tbs at a time, stirring until there are no lumps.
4. Add milk and mix until smooth.
5. Add baking soda and mix until blended.
6. Microwave on high for 1 minute and 30 seconds. I prepared this at high altitude, so the time may need adjustment. It is done when it has puffed up and the top no longer looks wet. Enjoy!
Title: Baby's First Applesauce Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 apple pie spice
- 1/2 baking soda
- 1/2 butter
- 1 1/2 sugar
- 1 vanilla
- 2 eggs
- 1 applesauce
- 1/4 buttermilk
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Line twenty-four 2-1/2-inch muffin cups with foil bake cups or paper bake cups; Set aside.
3. In a medium mixing bowl, combine flour, baking powder, apple pie spice, and baking soda; Set aside.
4. In a large mixing bowl, beat butter with an electric mixer for 30 seconds.
5. Add sugar and vanilla; beat until well combined.
6. Add eggs, one at a time, beating well after each addition.
7. In a large measuring cup, combine applesauce and buttermilk.
8. Alternately add applesauce mixture and flour mixture to butter mixture, beating on low speed after each addition just until combined.
9. Spoon batter into prepared muffin cups, filling each about one-half to two-thirds full.
10. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted near centers of cakes comes out clean.
11. Cool cakes in pans on wire racks for 10 minutes.
12. Remove cupcakes from pans and cool thoroughly on racks.
13. Tint frosting with liquid food coloring or paste as desired.
14. Frost cupcakes and decorate with candy sprinkles, nonpareils, and candy-coated chocolate pieces, as desired.
15. Makes 24 cupcakes.
Title: Biscochitos (Mexican Wedding Cookies)
Ingredients:
- 2 walnuts
- 2 pecans
- 3/4 unbleached all-purpose flour
- 16 salt
- 1/3 unsalted butter
- 1 1/2 vanilla extract
- 1 1/2 confectioners' sugar
Instructions:
1. Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
2. Using a food processor, grind 1 cup of nuts to coarse cornmeal texture. Transfer to a medium size bowl. Using either the food processor or chopping by hand, coarsely chop the remaining cup of nuts. Transfer to the same bowl and add the flour and salt.
3. In a large bowl, either using hand mixer or stand mixer, beat the butter and superfine sugar until light and fluffy. Beat in the vanilla extract. With mixer on low, slowly add the flour-nut mixture until combined, about 30 seconds. Scrape the bowl and beaters, then continue to beat on low speed until the dough is cohesive.
4. Working with one tablespoon at a time, press and roll dough together into balls and lay on prepared sheets, about 1 inch apart.
5. Bake cookies until pale gold and the bottoms are just beginning to brown, about 18 minutes, switching and rotating baking sheets halfway through the baking.
6. Let cookies cook on the cooking sheet for 10 minutes, then move to cooling rack to cool completely, about 1 hour.
7. Using either a bowl or a paper bag filled with confectioners’ sugar, roll the cookies to coat. Just before serving, re-roll and gently shake off any excess.
Title: Real Red Devil's Food Cake
Ingredients:
- 1/2 margarine
- 1 1/2 sugar
- 2 eggs
- 4 flour
- 2 salt
- 1 7/8 baking soda
- 1 buttermilk
- 1 vanilla
- 1
Instructions:
1. Cream margarine and sugar till fluffy. Add eggs one at a time. In a separate bowl, mix cocoa, coffee, and food coloring till a smooth paste is formed. Blend into the creamed mixture. Mix flour, salt and soda, and add to mixture alternately with sour milk or buttermilk. Add vanilla. Pour into two greased and floured cake pans, and bake at 350° for 30 minutes or till tops spring back when lightly touched.
2. Cool completely before frosting.
3. Note: Take care which of your utensils you use to mix coloring mixture. Plastic or wood will pick up the red color and stain permanently. I always use metal and glass.
Title: Honey-Poached Pears With Brown Sugar Cream (#7)
Ingredients:
- 2 pears
- 2 lemon juice
- 1 water
- 1/2 dry white wine
- 5 honey
- 1/2 vanilla bean
- 1/2 cinnamon stick
- 1 sour cream
- 1 brown sugar
- 1 brandy
Instructions:
1. In a lrg bowl, toss pear halves w/lemon juice & set aside.
2. In a med saucepan, combine water, wine & honey. Add vanilla seeds & pod & cinnamon stick. Stir over med heat til honey dissolves & add pears.
3. Cover mixture & reduce heat to med-low. Simmer til pears are just tender when pierced, turning when halfway through cooking (about 15 min). Using slotted spoon, transfer pears to lrg bowl.
4. Boil poaching liquid til reduced to slightly syrup consistency (about 2 min) & set aside to cool.
5. Pour syrup over pears. Cover & refrigerate overnight or up to 24 hours.
6. Whisk sour cream, sugar & brandy (if using) in lrg bowl till smooth. Whisk in 1 to 1 1/2 tbsp chilled poaching syrup.
7. To Serve; Place ea pear half on a dessert plate. Thinly slice ea half lengthwise, leaving slices attached at stem end. Gently press on pears to fan slightly. Spoon some syrup over ea pear half, spoon sour cream mixture beside them & serve.
Title: Black Forest Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 1 pecans
- 1 butter
- 1/2 margarine
- Cool Whip
Instructions:
1. Drain pineapple,reserving liquid.
2. Spread pineapple in a lightly greased 13x9x2 inch pan,add pie filling,spreading gently.
3. Sprinkle dry cake mix on pie filling,top with pecans
4. Combine butter and reserved pineapple liquid,drizzle on mixture in pan.
5. Bake at 350 for 35-40 minutes.
6. Cut into squares and top with cool whip.
Title: Jeweled Glaceed Fruits
Ingredients:
- 24 -36 cranberries
- 24 -36 sugar
- 4 1/2 sugar
- 1 light corn syrup
- 1/3 fresh ginger
- 4
Instructions:
1. Line a large baking sheet with foil. Wipe fruits clean, ensuring they are completely dry. Insert 1 skewer halfway into each fruit (excluding grape clusters).
2. Combine sugar and water in heavy medium 4-inch saucepan. Stir over medium-low heat until sugar dissolves. Add corn syrup and ginger. Increase heat and bring to boil, occasionally brushing down sides of pan with wet pastry brush. Attached candy thermometer to saucepan. Boil without stirring until syrup is golden amber color and candy thermometer registers 340 degrees, swirling pan occasionally, about 20 minutes. Remove pan from heat.
3. Holding skewer, carefully dip 1 fruit into hot caramel, coating completely. Hold fruit over pan, allowing some of escess caramel to drip off. Place fruit, still on skewer, on foil-lined sheet. repeat dipping with remaining fruits with caramel. Hook stem end of each grape cluster in tines of fork; dip into caramel to coat. Place on prepared sheet. If necessary, carefully tilt pan to submerge fruits in caramel. (Can be prepared ahead. Cranberries, strawberries and orange segments can stand at room temperature up to 6 hours. Kumquats, dried apricots and grape clusters can be refrigereated uncovered overnight.).
Title: Belgian Plum Flan
Ingredients:
- 1 water
- 10 caster sugar
- 2 -3 plum
- 1 granulated sugar
- 3 flour
- 3 milk
- 3 butter
- 8 vanilla extract
- 1 lemon juice
- 1
- 4
- 1
Instructions:
1. Place water & caster sugar in a lrg saucepan. Bring to a boil, stirring. Then add plums & mix well.
2. Reduce heat & cook for 5-10 min till plums are just tender, but still intact. Remove from heat & allow to cool.
3. In a lrg mixing bowl, beat together the granulated sugar & egg yolks till pale & thick. Whisk in the flour till smooth.
4. Gradually add boiling milk in a steady stream, whisking constantly.
5. Transfer to a saucepan & slowly heat to near boiling point, stirring constantly. Cont to cook for a further 2 min, stirring all the time.
6. Remove from the heat, beat in the butter & vanilla extract. Then stand the saucepan in cold water & cont to stir till cooled.
7. Once cold, pour the creme into the pastry case. Then arrange the plums (cut sides down) in the filled case. The tops of the plums should stand above the crème. Set aside.
8. In a small saucepan, melt jam w/the lemon juice over a low heat, mixing well.
9. Brush the apricot mixture over the top of the plums to glaze them. Then refrigerate to get completely cold before serving.
Title: Cream Cake
Ingredients:
- 2 sugar
- 3 eggs
- 2 flour
- 2 baking powder
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 350*. Cream sugar and eggs.
2. Mix flour, baking powder and salt. Add alternately with the cream, mixing well.
3. Bake @ 350* in a greased 9" x 13" pan for 30-40 minutes (depending on your oven).
4. Cool & frost as desired.
Title: Aloha Strawberry Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 strawberry
- 1/2 flaked coconut
- 1 butter
- 1
Instructions:
1. Preheat oven to 350.
2. Pour pineapple and its juice into a greased 9x13 casserole/baking pan.
3. Sprinkle coconut over the pineapple, then sprinkle the strawberries over the coconut.
4. Spread dry cake mix evenly over the layers of strawberries/coconut/pineapple. Dot the cake mix all over the top with the pieces of butter.
5. DO NOT MIX.
6. Bake 45 minutes, or until top is slightly browned.
7. Cool and serve.
8. You can leave out the coconut for those more picky eaters, it turns out wonderfully gooey!
Title: Honey Nut Oat Biscotti
Ingredients:
- 1/2 butter
- 2/3 brown sugar
- 1/2 liquid honey
- 2 eggs
- 2 vanilla
- 2 1/2 all-purpose flour
- 1 pecans
- 1 cinnamon
- 2 baking powder
- 1 baking soda
- 1/4 salt
- 1/4
Instructions:
1. In bowl, beat butter with sugar until fluffy; beat in honey.
2. Beat in eggs, 1 at a time; beat in vanilla.
3. Mix together flour, rolled oats, pecans, cinnamon, baking powder, baking soda and salt; stir into butter mixture until moistened.
4. On large greased baking sheet, spoon batter into two 10 x 2 inch logs, smoothing surface with floured fingers.
5. Bake in 350 F.
6. oven for 30 minutes or until lightly browned.
7. Let cool on pan for 5 minutes.
8. Transfer logs to cutting board; cut diagonally into 1/2 inch thick slices.
9. Stand slices up, slightly apart, on baking sheet.
10. Reduce heat to 325 F.
11. ;bake for 25 to 30 minutes or until golden and almost firm to the touch.
12. Remove to rack and let cool.
13. (Cookies can be stored in airtight container for up to 1 week.) Makes 30 cookies.
14. VARIATION: Honey Nut Apricot Biscotti: For this softer, less crunchy version of the classic biscotti, reduce pecans to 3/4 cup and add 1/3 cup chopped dried apricots.
15. Canadian Living Per cookie: about 145 calories, 2 g.
16. protein, 6 g fat, 20 g carbohydrate.
Title: Country Cobbler
Ingredients:
- 1 pears
- 1 dried cranberries
- 1/3 cornstarch
- 2/3 nutmeg
- 2 reduced-fat baking mix
- 1/2 2% milk
- 1 1/2 sugar
- 2/3 sugar
- 2 nutmeg
- 1/4
Instructions:
1. Heat the oven to 400ºF. Combine the pie filling, pears and cranberries in an 8-inch square baking dish. Mix the orange juice, cornstarch and nutmeg until smooth, and gently stir into the fruit. Stir the baking mix, milk, sugar and butter in a bowl just until blended to make a biscuit dough; spoon on top of the fruit in 6 equal portions, spacing slightly apart. For the topping, mix sugar and nutmeg; sprinkle over the cobbler. Bake for 45 minutes or until the fruit is bubbly and the biscuit topping is browned and cooked through. Cool on a rack for at least 30 minutes. Serve warm or at room temperature.
2. Servings: 6.
3. Nutritional Information Per Serving:
4. Calories 360; Total fat 7g; Saturated fat 3g; Cholesterol 10mg; Sodium 410mg; Carbohydrate 73g; Fiber 3g; Protein 4g.
Title: Oat Cakes
Ingredients:
- 1/2 shortening
- 1/2 margarine
- 1/2 sugar
- 1 baking soda
- 2 warm water
- 1 1/2 flour
- 1 1/2 rolled oats
- 1 salt
Instructions:
1. Cream together shortening, margarine and sugar.
2. Dissolve baking soda in warm water. Add this to the creamed mixture.
3. Add flour and salt and combine.
4. Mix in rolled oats.
5. Roll on floured board. I roll to 1/4 inch thick or slightly less.
6. Cut into squares with a knife. I cut into 3x3 squares.
7. Bake at 350 F for 10-15 min or until edges are slightly crispy.
Title: Caramel-Swirl Brownies
Ingredients:
- 1/4 butter
- 3 sugar
- 1 1/2 eggs
- 3 vanilla extract
- 1 1/2 all-purpose flour
- 1 cream cheese
- 12 sugar
- 3 milk
- 1
Instructions:
1. Preheat oven to 350°; line a 9x9x2 inch baking pan with foil, extending foil over edges of pan.
2. Grease foil; set pan aside.
3. In a medium saucepan, melt and stir butter and chocolate over med-low heat until smooth.
4. Remove from heat.
5. Stir in sugar, eggs, vanilla.
6. Stir in flour just until combined.
7. Spread batter evenly in the prepared pan.
8. Top evenly with spoonfuls of Caramel Swirl; with a thin metal spatula, swirl caramel mixture into batter.
9. Bake for 2 5-30 minutes or until top springs back and edges start to pull away from sides of the pan.
10. Cool in pan on a wire rack.
11. Using edges of foil, lift uncut brownies out of pan; cut into bars.
12. Store-place bars in a single layer in an airtight container; cover.
13. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
14. Caramel Swirl-in a small saucepan, combine caramels, cream cheese, sugar, and milk; cook and stir over med-low heat just until caramels melt.
15. In a small bowl, beat egg yolk; gradually stir into the caramel mixture.
Title: Cannoli Muffins
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 3 eggs
- 1/2 ricotta cheese
- 2 ricotta cheese
- 2 1/2 sour cream
- 2 apple cider vinegar
- 1/2 milk
- 1/2 sugar
- 2 1/2 orange zest
- 1/2 chocolate chips
- 1/4 - 2/3
- 3
- 1
Instructions:
1. Heat oven to 400 degrees F. Line the pan with muffin liners.
2. In large bowl, whisk together flour, baking powder, and salt. In medium-size bowl, whisk eggs, milk, juice, sugar, oil and zest, sour cream, vinegar, and ricotta. Make a well in flour mixture; pour in egg mixture and chocolate chips. Stir until dry ingredients are just moistened (although, be sure to not over-mix for it will result in overly-tough muffins).
3. Spoon approximately 1/4 cup batter into each muffin cup. Bake in a 350 degree oven for 18-20 minutes or until toothpick comes out clean.
4. Remove pans to wire rack to cool 5 minutes. Serve.
Title: Chocolate Pavlova
Ingredients:
- 6 salt
- 1/4 cream of tartar
- 1/4 granulated sugar
- 1 1/2 cornstarch
- 3 vinegar
- 2 vanilla
- 1 bittersweet chocolate
- 2 strawberries
- 2 granulated sugar
- 3 bittersweet chocolate
- 1 1/2
- 2
- 1
Instructions:
1. Line rimmed baking sheet with parchment paper or greased and floured foil. Using 8-inch cake pan as guide, draw circle on paper; turn paper over.
2. In bowl, beat together egg whites, salt and cream of tartar until soft peaks form. Beat in sugar, about 3 tablespoons at a time, until stiff and glossy peaks form. sift cocoa and cornstarch over top; gently fold together. Gently fold in vinegar, vanilla, then chocolate.
3. Mound onto circle on prepared baking sheet. Bake in center of 275°F oven for 1 1/2 hours or until crispy outside but still soft in center. slice long metal spatula under meringue to loosen; transfer to rack and let cool completely. Place on serving platter.
4. TOPPING: slice or halve strawberries. In bowl, whip cream with sugar; spread over meringue. Arrange strawberries decoratively over top. Drizzle chocolate over berries. Makes 6 to 8 servings.
5. TIPS: Eggs separate better when cold but beat up to a higher volume when at room temperature.
6. If you have no bittersweet chocolate on hand to drizzle over the berries, just sieve some unsweetened cocoa powder over top for a dazzling effect.
7. Canadian Living's Best Chocolate.