lumicero/recipes-ing2inst huggingface dataset:
Title: Homemade Fresh Fruit Tarts
Ingredients:
- 1 1/4 all-purpose flour
- 3 sugar
- 1/2 salt
- 8 unsalted butter
- 3 -4 sugar
- 3 cornstarch
- 6 milk
- 1 1/4 unsalted butter
- 1 pure vanilla extract
- 1 heavy cream
- 1/2 cognac
- 1 brandy
- 1/2 bananas
- 1/4 - 1/2 plum
- 1/2 orange
- lime
Instructions:
1. PASTRY:
2. Combine flour, sugar and salt and place in freezer for 30 minutes.
3. Cut butter into 1/4" pieces.
4. Put flour mxiture in the bowl of a food processor fitted with a steel blade.
5. Add butter and pulse about 10 times until butter forms small bits. Add ice water and process until dough comes together. Place on a well-floured board and form into a disc.
6. Cover in plastic wrap and refrigerate for at least 30 to 45 minutes.
7. Preheat oven to 375ºF.
8. Remove dough from refrigerator and let sit 5 minutes.
9. Roll dough into 1/16" thick circle, large enough to hang slightly over the sides of a 10" tart pan with removable bottom.
10. Place dough in pan and cut off excess dough with a sharp knife or your thumb.
11. Line tart shell with aluminum foil, then fill with dried beans or rice.
12. Bake 10 minutes. Remove beans and foil; prick bottom of a shell with tines of fork to allow steam to eascape.
13. Bake another 20 minutes until browned. Cool to room temperature.
14. PASTRY CREAM:
15. In the bowl of an electric mixer fitted with a paddle attachment(or using a hand held mixer), beat egg yolks and sugar on medium-speed about 3 minutes, until mixture is light yellow and falls back into bowl in a ribbon. On low speed, beat in cornstarch.
16. In a large saucepan, bring milk to a simmer. Slowly pour milk into egg mxiture, whisking steadily, then pour back into saucepan.
17. Cook over medium heat, stirring constantly with a whisk or a wooden spoon until mixture is thick, about 4 minutes.
18. Bring to a boil and cook then on low heat 2-3 more minutes. (Taste to be sure cornstach is cooked.).
19. Remove from heat; mix in butter, vanilla, cream and cognac. Pour through a strainer into a bowl.
20. Place plastic wrap directly onto custard(so it won't form a skin) and refrigerate until cold.
21. ASSEMBLY & GARNISHES:
22. Place baked tart shell on serving plate and spread with pastry cream over bottom of shell.
23. Slice and group fruit to make casual arrangement. Place larger fruit first, then fill spaces with berries &/or grapes. Use colorful fruit, such as halved strawberries or a grouping of raspberries, near the center for focus and height.
24. (other fruit garnishes besides the ones listed above -- fresh orange, sliced or fresh lime, sliced or fresh apricot, sliced or fresh peach, sliced).
25. Place sprinkling of almonds over tart, and use oranges &/or limes to garnish.
26. GLAZE:
27. In small saucepan(or microwave-safe bowl), melt jelly with 1 tablespoon water.
28. Brush glaze over fruit and serve as soon as possible to avoid soggy pastry.
29. *TIP: Don't be afraid to be creative, this is the perfect palette!
Title: Creme Brulee
Ingredients:
- 9 heavy cream
- 3/4 real vanilla
- 6
- 1
Instructions:
1. Preheat oven to 325°F.
2. In a large bowl cream together egg yolks and 3/4 cup sugar with a whisk till pale yellow and thick.
3. Pour creme into medium saucepan over low heat.
4. Bring cream to a brief simmer, do not boil and add vanilla.
5. Remove from heat and temper the egg mixture by adding 1/2 cup of cream at a time while continuously whisking to keep eggs from cooking.
6. Keep whisking till all cream is added.
7. divide into six 6-oz ramikins about 3/4 way full.
8. Place ramekins in roasting pan and add water to pan till about 1/2 way up sides of ramikins.
9. Bake till barely set around the edges, 40 minute.
10. If starts to brown place a piece of foil on top.
11. Remove from heat and let cool at room temperature.
12. Transfer ramekins to fridge.
13. Chill for about 2 hours.
14. Sprinkle each w/ 1 tbsp sugar, hold a kitchen torch 2 inches over surface and use just long enough to brown the sugar.
15. Garnish with fruit, raspberry sauce, cookies-- whatever--and serve immediately.
Title: Vegan Blueberry Crumble
Ingredients:
- 3 frozen blueberries
- 2 vanilla extract
- 2 tapioca flour
- 2 soymilk
- 1/4 rolled oats
- 1 flour
- 1/2 cinnamon
- 1 salt
- 1/2 golden syrup
- 1/2 vegan margarine
- 1/3
- 3
Instructions:
1. Preheat oven to 175 degrees Celsius / 350 degrees Fahrenheit.
2. In an 8" x 8" pan, mix the blueberries, vanilla and agave nectar. (You can substitute 3 - 4 tablespoons of raw sugar for the agave nectar).
3. Whisk the tapioca flour into the soymilk until dissolved and pour over blueberries.
4. In a small bowl, combine the oats, flour, cinnamon and salt. Mix in the oil and the golden syrup. (If you don't have safflower oil, canola will do. You can substitute brown sugar for the golden syrup).
5. Spread the crumble topping over the blueberries and top with dots of the margarine on top.
6. Bake uncovered for 40 minutes or until golden brown on top.
Title: Scandinavian Raspberry Ribbons
Ingredients:
- 1 unsalted butter
- 1/2 confectioners' sugar
- 1 vanilla extract
- 1 all-purpose flour
- 2 1/2 confectioners' sugar
- 1/2 fresh lemon juice
- 1/2 milk
- 2 water
- 1
Instructions:
1. Preheat the oven to 375 degrees F.
2. Cover cookie sheet with parchment or baking paper.
3. Make the dough.
4. In a large bowl, cream the butter and sugar together with an electric mixer.
5. Add the egg yolk and vanilla and beat until light.
6. Add the flour, a little at a time, and mix until the dough is smooth.
7. Divide the dough into 4 parts.
8. On the countertop, use your palms to roll each part into a strand about 3/4 inch thick and the length of the cookie sheet. Place the strands about 2 inches apart on the paper-covered cookie sheet.
9. With the side of your little finger, press a groove down the center of the length of each strand.
10. Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
11. Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
12. To Decorate with icing:
13. Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
14. Drizzle the icing down the length of the hot cookies.
15. While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
16. When the frosting is set, transfer to an airtight tin.
17. Store in a cool place or freeze.
Title: Amaretto Tiramisu
Ingredients:
- 8 cream cheese
- 1/3 granulated sugar
- 5 amaretto liqueur
- 1/2 vanilla extract
- 8 ladyfingers
- 24 confectioners' sugar
- 3/4
- 1/4
- 1
- 2
Instructions:
1. Beat together cream cheese and sugar in medium-size bowl until light and creamy, 3 to 4 minutes. Beat in amaretto and vanilla.
2. Fold whipped topping into cream-cheese mixture.
3. Arrange half of ladyfingers in dish just large enough to hold them in one layer, such as a 9 x 9-inch casserole dish. Sprinkle with half the coffee. Top with half the cream-cheese mixture, spreading smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over cocoa. Sprinkle with remaining coffee. Top with remaining cream-cheese mixture, smoothing the top. Sprinkle with remaining cocoa.
4. Cover and refrigerate at least 4 hours, or preferably overnight. Sprinkle with confectioners' sugar and sliced almonds.
Title: Cooked Icing (Frosting)
Ingredients:
- 1 milk
- 3 flour
- 1 granulated sugar
- 1/2 vegetable shortening
- 1/2 butter
- 1/4 margarine
- 2 salt
- vanilla
Instructions:
1. In a small sauce pan, combine 1/2 c milk and flour. Over low heat, whisk together to remove lumps from flour. When mixture is smooth, add in sugar and remaining milk. Continue to whisk and increase heat to medium. Bring mixture to a boil and continue to whisk for one minute. Remove from heat and transfer to a bowl. Place plastic wrap over top to prevent a 'skin' from forming. Let cool completely (may place in refrigerator).
2. When mixture is cool, combine butter or margarine and shortening in a large mixing bowl. Beat well till combined. Add flour/sugar/milk mixture along with salt and vanilla and beat well.
Title: Flourless Fudge Brownies
Ingredients:
- 6 eggs
- 18 butter
- 1 vanilla extract
- 1 heavy cream
- 1/4
- 4
Instructions:
1. Preheat the oven to 425*F.
2. Butter a 9-inch square baking pan, line it with foil, and butter the foil.
3. Set the eggs in a bowl and cover them with hot tap water.
4. Over very low heat, melt the chocolate with the butter, stirring until smooth. Stir in the vanilla. Transfer the mixture to a bowl and let it cool slightly on a wire rack.
5. Put the warm eggs in a large bowl and beat with an electric mixer on high speed until about tripled in volume, about 5 minutes. Fold half the beaten eggs into the chocolate mixture to lighten it. Gently fold in the remaining beaten eggs. Scrape the batter into the prepared pan and smooth the top.
6. Set the brownie pan in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the brownie pan.
7. Bake the brownies on the middle oven rack for 10 minutes. Shut the oven and let the brownies stand inside for 5 minutes. Remove the brownies from the water bath to a wire rack and let stand while preparing the glaze.
8. Glaze: Heat the cream with the chocolate, stirring until smooth.
9. Pour the hot glaze evenly over the surface of the brownies; spread smooth with a thin spatula and let cool completely.
10. When cool, cover the pan with plastic wrap and refrigerate until well chilled and firm, at least 4 hours, or overnight.
11. To serve, cut into 12 squares. Arrange the brownies on a serving plate. For best flavor and texture, allow the brownies to come to room temperature before eating.
Title: Amazing Oreo Multi-Flavored Pudding Pie
Ingredients:
- 1 chocolate pudding
- 2 pudding
- 1 pudding
- 1 strawberry
- 3 blueberries
- 1 tapioca pudding
- 2 grapes
- 3 cinnamon
- 1/2 milk
- 1/2
- 1
- 1/2
- 2
Instructions:
1. blend all ingredients but strawberries,sprinkles, half of the butterscotch chips and pie crust in blender.
2. pour in pie crust.
3. add strawberries.
4. add remaining chips.
5. add sprinkles.
6. serve.
Title: Glossy Caramel Dumplings
Ingredients:
- 1 brown sugar
- 1 butter
- 1 1/2 water
- 1/2 white sugar
- 2 butter
- 1/2 milk
- 1 flour
- 1 baking powder
- 1/2 salt
Instructions:
1. For the sauce: Carmelize the brown sugar and butter. Add the water and boil for a few minutes. Pour into a 2 quart casserole dish.
2. For the dumplings: Preheat oven to 350 degrees. Cream butter and sugar. Add milk. Stir in flour, baking powder and salt. Drop by spoonfuls into the sauce. Bake for 20 - 30 minutes.
Title: Chocolate Pick-Me-Up Cake
Ingredients:
- 1 sour cream
- 1 water
- 1/2 eggs
- 3 sugar
- 1/4 cinnamon
- 1/2 sweetened flaked coconut
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9x13 baking pan.
3. In a large bowl, mix together the cake mix, sour cream, eggs and water.
4. Pour batter into prepared pan.
5. Combine sugar, cinnamon, chocolate chips and coconut.
6. Sprinkle over cake batter.
7. Bake for 30-40 minutes.
Title: Rice Krispies Treats With a Twist
Ingredients:
- 1 white corn syrup
- 1 sugar
- 1 peanut butter
- 1 vanilla
- 5 1/2
- 1 1/4
Instructions:
1. Bring Karo syrup and sugar to a boil.
2. Add peanut butter and vanilla and stir.
3. Add cereal and stir well.
4. Pour into 9x13-inch greased pan and smooth out.
5. Melt both flavors of chips and frost top.
6. Slice and enjoy!
Title: Celestial Strawberries
Ingredients:
- 2 fresh strawberries
- 1/2 red currant jelly
- 2
Instructions:
1. Wash and hull berries and dry them. Put half in the blender and put the other half in a covered container and chill in the refigerator until ready for them.
2. Meanwhile put the jelly and liqueur in a small saucepan over low heat and cook until jelly is melted. Pour this into the blender over the berries. Blend until smooth and chill.
3. Shortly before serving, place the whole berries in glass serving bowls/cups and pour sauce over them; mix gently. Pass whipped cream separately if desired.
Title: Chai Spiced Cookies
Ingredients:
- 1 butter
- 2 flour
- 1/2 powdered sugar
- 1 1/2 ground cardamom
- 1 1/2 ground allspice
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 ground ginger
- 1/2 ground cloves
- 1/2 salt
- 4 vanilla
- 2 powdered sugar
- 1 1/2 ground cardamom
- 1/2 ground cinnamon
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on low speed until well blended.
3. Stir in remaining cookie ingredients.
4. Shape dough by tablespoonfuls into balls.
5. On an ungreased cookie sheets, place balls 1 1/2 inches apart.
6. Bake 12 to 15 minutes or until very lightly browned.
7. Remove from cookie sheets to cooling rack and cool for 5 minutes.
8. In medium bowl, mix coating ingredients. Working in batches, gently roll warm cookies in coating mixture.
9. Cool on cooling rack 5 minutes.
10. Fluff up coating mixture with wire whip and roll cookies in mixture again.
Title: Chocolate-Raspberry Swiss Roll
Ingredients:
- 5 eggs
- 1/2 granulated sugar
- 1/2 pure vanilla extract
- 1/2 cake flour
- 1/2 salt
- 4 unsalted butter
- 2 confectioners' sugar
- 1 1/2 heavy cream
- 2 granulated sugar
- 1/2 pure vanilla extract
- 1 salt
- 1/4 bittersweet chocolate
- 1/2 heavy cream
- 3/4 milk
- 1/4 sugar
- 1/4 unsalted butter
- 4 raspberries
Instructions:
1. CAKE: Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Scrape the mixture into the bowl and fold in the flour.
2. In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.
3. Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners' sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
4. FILLING: In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.
5. CHOCOLATE GLAZE: Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly.
6. Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Garnish the top with raspberries. Transfer the cake to a platter, cut into slices and serve.
Title: Lime ricotta
Ingredients:
- 5 ricotta cheese
- 1 honey
- 1 lime
- 3
Instructions:
1. Mix the ricotta with the honey and lime.
2. Add almonds if a richer dessert is wanted.
3. Serve chilled.
Title: Red, White, and Blue Cake
Ingredients:
- 1 3/4 flour
- 1/2 baking powder
- 1/4 baking soda
- 1/2 salt
- 1/4 cinnamon
- 1/2 butter
- 3/4 sugar
- 1/4 light brown sugar
- 2 eggs
- 1/2 sour cream
- 1 vanilla
- 2 1/2 strawberries
- 3 -5 flour
- 1 3/4 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 cinnamon
- 1/4 butter
- 1/2 sugar
- 3/4 light brown sugar
- 1/4 eggs
- 2 sour cream
- 1/2 vanilla
- 1 fresh blueberries
- 2 1/2
- 3 -5
Instructions:
1. *Make the red and blue cakes separately. It may be easier for you to make one and then make the other one while the first one is in the oven.
2. Set the oven to 350 degrees.
3. Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
4. In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream, vanilla, and food coloring.
5. Stir into flour mixture only until dry ingredients are moistened.
6. Fold in strawberries and nuts.
7. Pour into a greased cake tin.
8. Bake for 60 to 65 minutes or until toothpick comes out clean. If strawberries had alot of juice in them, up to 15 minutes more bake time may be required.
9. Let stand 10 minutes in pan.
10. Turn out on rack to cool.
11. Repeat steps 3 - 10 for second cake, only with different fruit (if you used strawberry the first time, use blueberry for the second cake).
12. When both cakes are cool, frost blue cake entirely with the vanilla frosting, place the red cake on top, and cover entirely in frosting. Or vice versa :).
Title: Raw Food - Carrot Cake
Ingredients:
- 1 carrot
- 2 walnuts
- 1 raisins
- 1/2 dried shredded coconut
- 1 sunflower seeds
- 1/8 honey
- 1 maple syrup
- 1 pure vanilla extract
- 1/2 cinnamon
- 1 water
- 2 cashews
- 1/8 lemon juice
- 1 honey
- 1 maple syrup
- vanilla extract
- water
Instructions:
1. Place carrots in food processor by themselves. Process them very briefly - just to reduce them to littler chunks - about the size of pieces of popped popcorn. Leave carrots in food processor.
2. Now add all cake ingredients into food processor. Process briefly and slowly, stopping to monitor the process. You want to get the texture seen in the above pictures - you want to be able to see small chunks of carrots, walnuts, etc. Do not over-process!
3. Press cake down into a cake pan or square baking dish. Alternatively, you can shape the raw carrot cake mixture into a "cake" shape on a plate using your hands.
4. Place all icing ingredients into a high-speed blender and blend until smooth.
5. Ice cake.
6. Refrigerate this raw carrot cake recipe for at least two hours. The cake and the icing will both harden up a bit in the fridge.
Title: Old Fashioned Cherry Nut Cake
Ingredients:
- 2 granulated sugar
- 1/2 ground cinnamon
- 1 walnuts
- 1 maraschino cherry
- 2 1/2 self-rising flour
- 1 1/4 sugar
- 3/4 margarine
- 1 vanilla extract
- 1 eggs
- 3 light sour cream
- 1/2 buttermilk
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside.
3. In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside.
4. Cream together the sugar and margarine.
5. Beat in vanilla and almond extracts and eggs, one at a time.
6. Beat in sour cream and buttermilk.
7. Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients.
8. Fold in the nuts and cherries.
9. Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture.
10. Pour in the batter.
11. Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
12. Cool 10 minutes in pans before removing to wire rack.
Title: Ozenzai With Mochi Balls
Ingredients:
- 250 water
- 400 water
- 800 sugar
- 30 salt
- 1/2 cornstarch
- 1 cold water
- 1
Instructions:
1. Make the mochi balls:
2. Mix the shiratama flour with a small amount of water and mix. Add water until a dough forms that feels like your earlobe. It should hold its shape, but be soft.
3. Boil a pot of water and add the mochi balls, reduce heat to medium, cook until the mochi balls float.
4. Drain the mochi balls. Put the mochi balls into cold water to stop the cooking. Set aside until needed for the soup.
5. Make the red bean soup:
6. Combine the an, water, sugar, and salt in a pan. Bring to a gentle simmer. The soup should be very thick, about the consistency of a rich spaghetti sauce. If necessary, mix the corn starch into a tablespoon of cold water and add to the soup to thicken a bit. Taste the soup and adjust the seasoning. It should be sweet.
7. Drain the mochi balls.
8. Into each of four bowls, put in two mochi balls and pour over a portion of the red bean soup.
Title: Quick Apple Crisp
Ingredients:
- 5 granny smith apples
- 1 sugar
- 2 cinnamon
- 1 butter
- 1/4 margarine
- 1/2 vanilla ice cream
Instructions:
1. Preheat oven to 350°F Peel, core and slice apples. Cut apples in half. Place apples in a baking dish.
2. Combine cake mix, sugar, cinnamon, butter and nuts in a bowl. Mix until crumbly. Sprinkle mixture evenly over apples.
3. Bake 35-40 minutes or until apples are tender.
4. Serve warm with ice cream or whipped topping, if desired.
Title: Aunt Shirley's "tropic-Tang" Fruit Salad
Ingredients:
- 1 pineapple chunks
- 3 instant vanilla pudding
- 1 bananas
- 2
Instructions:
1. Mix together Pineapple Chunks (with juice), Tang, and Instant Vanilla Pudding until incorporated.
2. Drain juice from canned Tropical Fruit and add fruit to Pineapple mixture.
3. Cool mixture until ready to serve (juice will thicken.).
4. Slice bananas (just before serving) and mix ingredients together.
5. Serve from bowl or from individual champagne glasses with a sprig of mint for decoration.
6. NOTE: Best when kept cool or served immediately.
Title: Mint Brownies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 2 vanilla extract
- 1 flour
- 1 salt
- 1
- 1/2
- 1
Instructions:
1. Heat oven 350.
2. Grease 13x9x2 pan.
3. Micro in a large Pyrex bowl chocolate and butter.
4. Stir and when melted add sugar blend well.
5. Add eggs, and vanilla mix well.
6. Add flour and mint and mix till just combined.
7. Spread into pan.
8. Bake 25 minutes.
9. Remove from oven and sprinkle on 3/4 cup mint and spread to coat brownies.
10. Return to oven just to melt about 1 minute.
11. Spread the chocolate.
12. Cool.
13. Sprinkle with crushed candy canes if using.
14. Cool and cut into squares.
Title: Easy Chocolate Layer Dessert
Ingredients:
- 1 Cool Whip
- 1/2 - 1 Amaretto
- 1
Instructions:
1. Make cake as directed on box in 13x9 pan.
2. Let cake cool.
3. Tear with hands and layer 1/3 of cake in glass bowl or trifle dish.
4. Pour 1/3 or liqueur over cake.
5. Spread 1/3 of cool whip over this layer.
6. Sprinkle 1/3 of toffee chips over cool whip.
7. Repeat with two more layers, ending up with toffee chips.
8. Chill until serving.
9. Can be made a day ahead if tightly covered.
Title: Spicy Squash Souffle
Ingredients:
- 4 brown sugar
- 4 squash
- 1/2 flour
- 1 1/3 cinnamon
- 2 ground ginger
- 2 salt
- 1 evaporated milk
- 1/4 maple syrup
- 1 cream of tartar
- 1/2 granulated sugar
- 1/4 powdered sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Combine eggs yolks and butter and beat until mixture forms stiff peaks when the beaters are lifted.
3. Stir in squash puree and set aside.
4. In a small bowl, combine the flour, cinnamon, ginger and salt then stir the mixture into the squash.
5. Stir in the cream, milk and maple syrup.
6. In another bowl, beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks.
7. Add the granulated sugar, one tbsp at a time, beating continuously until they hold stiff peaks.
8. Fold the egg whites into the squash mixture gently but thoroughly and pour the mixture into well-buttered and sugared 2-quart soufflé dish.
9. Place the dish in a baking pan and pour enough boiling water to pan to reach 1<U+0094> up to the sides of dish.
10. Bake soufflé for 55 minutes or until is if puffed and firm.
11. Sprinkle powdered sugar on top and let cool for 10 minutes.