lumicero/recipes-ing2inst huggingface dataset:
Title: Walnut Rolls
Ingredients:
- 1/2 walnut pieces
- 1/2 cinnamon
- 1/2 ground cloves
- 1/4 sugar
- 18 phyllo dough
- 1 unsalted butter
- 2 water
- 1 1/2 sugar
- 1 lemon wedge
Instructions:
1. Preheat oven to 375.
2. Mix nuts, cinnamon, cloves, and 1/4 cup sugar and set aside.
3. Brush 3 sheets of phyllo with butter and stack on top of each other. Sprinkle evenly with thin layer of nut mixture. Repeat with 3 more sheets and another layer of nuts. Roll up like a cinnamon roll. Brush top of roll with butter.
4. Repeat to make 2 more rolls.
5. Cut each roll in 1" slices. Place slices next to each other in baking pans.
6. Bake 30 minutes, until pastry is brown.
7. Meanwhile, make glaze. Combine 2 cups water, 1 1/2 cups sugar and piece of lemon in pot and simmer about 10 minutes.
8. Pour warm syrup over cookies as soon as they come out of the oven.
Title: Easy Custard
Ingredients:
- 2 heavy cream
- 1/2 sugar
- 1 table salt
- 5 cornstarch
- 3 unsalted butter
- 4 vanilla extract
- 1 1/2
Instructions:
1. Heat cream, 6 T. sugar and salt in a heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
2. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 T. sugar until sugar begins to dissolve. Whisk in cornstarch until misture is pale yellow and thick, about 30 seconds.
3. When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medim heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute.
4. Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface and refrigerate until set, at least 3 hours or up to 2 days.
Title: Frosted Caramel Apple Cake
Ingredients:
- 1 3/4 flour
- 1 brown sugar
- 1/2 white sugar
- 2 cinnamon
- 1/4 salt
- 1/2 baking powder
- 1/2 baking soda
- 1 vanilla
- 3/4 butter
- 3 eggs
- 1 1/2 apples
- 1/4 butter
- 1/2 brown sugar
- 2 milk
- 1/2 vanilla
- 1 1/2 icing sugar
Instructions:
1. Preheat oven to 350°F.
2. Grease bottom only of a 13"x9" pan.
3. In a large bowl, combine all ingredients except apples. Beat on medium speed with electric beaters until batter is smooth, about 2-3 minutes. If the batter is too thick and threatens to blow the motor of your electric beaters, stick to your good old-fashioned friend, the wooden spoon!
4. Stir apples into batter using a wooden spoon.
5. Pour batter into prepared pan. Bake for 30 minutes or until cake springs back when lightly touched with finger tip.
6. Cool in pan on rack.
7. Begin preparing frosting when cake comes out of the oven.
8. In large saucepan, melt butter and add brown sugar. Bring this mixture to a boil, stirring constantly. Boil and stir 1 minute.
9. Remove from heat and add milk. Beat with wire whisk until smooth. Add vanilla and beat again.
10. Using whisk, add icing sugar 1/2 cup at a time. Beat with whisk after each addition, until smooth. Frosting should still be pourable.
11. Pour frosting over warm cake and spread out with a spatula. Be careful - warm cake pulls apart easily, so spread quickly and gently!
12. Let cake cool completely before cutting.
Title: Anzac Biscuits
Ingredients:
- 1/2 rolled oats
- 1/2 plain flour
- 1/3 caster sugar
- 1/3 ground cinnamon
- 1 ground nutmeg
- 1/2 butter
- 2 1/2 water
- 1 golden syrup
- 2 maple syrup
- 1 baking soda
Instructions:
1. Preheat the oven to 150°/300°F
2. Line 2 baking trays with baking paper.
3. Combine the oats, flour, coconut, sugar, cinnamon and nutmeg in a mixing bowl.
4. Place the butter, water and golden/maple syrup in a saucepan. Stir over low heat until the butter mixture melts.
5. Remove from the heat and stir in the baking soda. Pour the mixture into the flour and stir until well combined.
6. Roll the mixture into small balls and place on the baking tray. Flatten the balls, making sure there is room for the biscuits to spread.
7. Bake in the oven for 15 minutes or until golden. Cool on a wire rack.
Title: Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 1/2 brown sugar
- 1 butter
- 1 margarine
- 1 vanilla
- 2 egg
- 1 1/2 quick-cooking oats
- 1 unbleached flour
- 1/4 baking soda
- 1 salt
- 1
Instructions:
1. Preheat oven to 350 F
2. In a large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed until blended.
3. add oats, flour,baking soda and salt mix well.
4. stir in chocolate chips and nuts.
5. On ungreased cookie sheet drop dough on rounded tablespoon about 2 inches apart.
6. Bake 9 to 11 minute or until golden brown.
7. let cool remove from cookie sheet
8. makes 3 1/2 dozen.
Title: Island Plunder Rum Cake
Ingredients:
- 1 pecans
- 15 1/4 instant vanilla pudding
- 3 1/2 eggs
- 1/3 cold water
- 2 canola oil
- 1 1/2 rum
- 1/2 crystallized ginger
- 1/2 golden raisins
- 2 coconut flakes
- 2 honey
- 2 butter
- 1/4 water
- 1/4 rum
- 1/4 lime, zest of
- 1/2
- 1
Instructions:
1. Preheat oven to 325°F.
2. Spray bundt pan with cooking spray. Sprinkle in chopped pecans. Set aside.
3. Using a blender, pulse peaches until liquid.
4. Mix all cake ingredients together including peaches, except raisins. Pour mixture into bundt pan. Add golden raisins, distributing evenly.
5. Bake for 1 hour. Test with toothpick. If inserted toothpick comes out clean, your cake is done. Cool for ½ hour.
6. Invert on a cakeplate. Remove from pan.
7. Poke holes in cake using a fork.
8. Pour glaze equally over the cake to distribute.
9. For glaze:
10. Melt butter in pan.
11. Stir in water and rum.
12. Add honey and boil 5 minutes, stirring constantly.
13. Remove from heat.
14. Add zest of one lime.
15. *You may use ground ginger in place of crystallized ginger in the cake mixture, but use ½ amount.
Title: Lightened up Strawberry Rhubarb Crumble
Ingredients:
- 1 strawberry
- 1/2 rhubarb
- 2 Splenda sugar substitute
- 2 tapioca flour
- 1 ground cloves
- 1 salt
- 3 cornmeal
- 2 Splenda sugar substitute
- 1 salt
- 2 unsalted butter
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set aside.
2. Make the filling: Place fruit, suger, flour, cloves & salt into a med. mixing bowl & toss to mix well. Spoon mixture into prepared dishes, dividing evenly.
3. Make the topping:Place flour sugar & salt in small bowl & blend well. Add butter pieces & toss to coat the butter with the flour mixture. Rub the mixture with your fingertips until you have coarse crumbs. There is no lose flour & the mixture looks pale yellow. Spoon evenly over filling.
4. Bake until topping is pale gold & fuit filling is bubbling, 30 minute Remove dishes from oven & let cool on a rack for 10- 15 minute Serve warm or at room temperature with icecream or topping of your choice.
Title: Nut Crunch Streusel
Ingredients:
- 1 1/4 dark brown sugar
- 2/3 flour
- 6 salt
- 6 unsalted butter
- 1/8
- 6
Instructions:
1. Mix all dry ingredients together. Pour melted butter over and mix to make crumbly mixture.
2. Use as topping for fruit of your choice that has been cut into bite sized pieces and placed in baking dish, or as a topping for pie.
3. Bake 25 minute at 375 degrees.
Title: Hot Fruit Compote
Ingredients:
- 1 pineapple chunks
- 1 pears
- 1 mandarin orange segments
- 1 unsalted butter
- 1/4 brown sugar
- 1/2 lemon juice
- 1/2 ground cinnamon
- 2 ground cloves
- 1/2 nutmeg
- 1/8 maraschino cherries
- 1/8
- 10
Instructions:
1. Preheat oven to 375 degrees F.
2. Combine first 4 ingredients in a 1 1/2 quart casserole.
3. In saucepan, combine rest of ingredients except maraschino cherries.
4. Heat & stir until sugar is dissolved & butter melted.
5. Pour over fruit & bake 25 minutes until heated.
6. If desired, garnish with cherries & serve.
Title: Royal Creams
Ingredients:
- 8 butter
- 1/2 caster sugar
- 2 eggs
- 1 vanilla essence
- 2 1/2 flour
- 1/2 cornflour
- 3 baking powder
- 1/2 icing sugar
- 2 butter
- 1/2
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs and vanilla essence to creamed mixture, beat a little longer (2 minutes or so).
3. Sift dry ingredients, add to mix and make dough.
4. Roll and cut small identical sized biscuits, or roll small even-size balls and flatten slightly with hand or use a biscuit-press (which is what I use for these).
5. Bake at 170°C or 325°F until slightly golden at edges - or lift up the biscuit, if it is light brown under it's done.
6. Cool on rack.
7. Once cold sandwich together with 'Icing' and sprinkle with castor sugar.
8. Icing: Cream together with mixer.
9. Note: Castor sugar is finer than granulated sugar (in the US look for superfine sugar).
Title: Holiday Candy Cane Cake
Ingredients:
- 1 milk
- 1 cream cheese
- 1 vanilla
- 1 eggs
- 3
- 1
- 2
- 2 -3
Instructions:
1. Heat oven to 350°F Generously grease 12-cup bundt cake pan with shortening; lightly flour.
2. Beat cake mix, milk, cream cheese, vanilla and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes. Pour into pan.
3. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto wire rack and remove pan. Cool completely, about 1 hour.
4. To assemble, cut cake in half crosswise. Place half of cake on serving plate to form hook of candy cane. Cut remaining half into 5 equal pieces (about 2 inches wide). Stir half of the peppermint extract into each tub of frosting. Attach cut pieces to hook of candy cane with frosting, alternating pieces to form the straight part of the cane. Frost cake.
5. To decorate, arrange strips of fruit snack rolls on cake to look like stripes on a candy cane. Store cake loosely covered at room temperature.
Title: Double-Lemon Cheesecake Bars
Ingredients:
- 52 butter
- 3 eggs
- 4 cream cheese
- 4 sugar
- 1 3/4 flour
- 3 lemon zest
- 1 fresh lemon juice
- 1/3 vanilla
- 1/2 cornstarch
- 2 water
- 1/2
Instructions:
1. Line 13x9 inch pan with foil, with ends of foil over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minute.
2. Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup of sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
3. Bake 40 minute or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
4. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
5. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.
Title: Easy Chocolate-Buttermilk Cake
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 sugar
- 1 3/4 baking soda
- 2 salt
- 1 1/4 buttermilk
- 1 1/2 eggs
- 1 vanilla extract
- 3
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease two 9-inch round cake pans or 10-inch Bundt pan.
3. Dust pans with cocoa.
4. In a large bowl, combine flour, cocoa, sugar, baking soda, and salt.
5. In medium bowl, with wire whisk, mix buttermilk, oil, eggs, and vanilla until blended.
6. Add buttermilk mixture to flour mixture and whisk until smooth.
7. Divide batter between prepared layers or pour into Bundt pan; spread evenly.
8. Bake until toothpick inserted in center comes out clean, about 30 minutes for 9-inch layers or about 40 minutes for Bundt cake.
9. Cool in pans on wire racks 10 minutes.
10. Run thin knife around layers to loosen from side of pan.
11. Or, if using Bundt pan, run tip of knife around edge of cake to loosen.
12. Invert onto racks to cool completely.
13. Frost with desired frosting.
Title: Oatmeal Coconut Chews
Ingredients:
- 1 1/2 rolled oats
- 1/2 all-purpose flour
- 1/2 flaked coconut
- 1/2 walnuts
- 3/4 pecans
- 1/2 brown sugar
- 2 butter
- margarine
- honey
Instructions:
1. In a medium bowl, combine oats, flour, coconut and nuts.
2. Set aside.
3. In a saucepan, combine sugar, butter and honey.
4. Pour over oat mixture; still until well blended.
5. Divide mixture into 30 to 36 balls.
6. Place on lightly greased cookie sheet and bake at 350 degrees F.
7. for about 8 minutes.
8. Cool on a wire rack.
Title: Cannoli
Ingredients:
- 4 sugar
- 1 cinnamon
- 1/4 red wine
- 3/4 ricotta cheese
- 1 confectioners' sugar
- 3 cinnamon
- 1 3/4 candied citron peel
- 1/4
- 2
Instructions:
1. SHELL: Resift flour with sugar and cinnamon in a small heap on bread board.
2. Make a well in center and pour wine into it.
3. Stir from center out to mix.
4. Knead dough until smooth and stiff, about 15 minutes.
5. (Kneading and rolling work best on a marble Board or a regular board with a stiff cotton cover.) If dough still seems moist and sticky, knead in more flour.
6. It must be quite stiff.
7. If too dry to roll easily, add a few more drops of wine and knead inches.
8. Cover dough with a warm bowl and let stand two hours in a moderately cool place.
9. Roll out the dough as thin as paper.
10. Cut into five-inch rounds and wrap each around a metal cannoli tube.
11. (Cut smaller, about 3", if to be used on the smaller cannoli tubes.) Wrap dough loosely around form so that about.
12. 25" of the form protrudes at each end.
13. Seal by brushing a little egg yolk (a feather brush works best) on the overlapping edge.
14. Fry two at a time in deep hot fat for one minute, or until browned on both sides.
15. Lift out very carefully with a slotted spoon or tongs.
16. Drain on absorbent paper.
17. When cool, gently remove from the form and fill with the desired filling.
18. Refrigerate after filling.
19. Unfilled shells will keep about 6 weeks, boxed, in a cool dry place.
20. Filled shells should be served soon after making.
21. FILLING: Beat ricotta in blender or bowl for about a minute.
22. Add sugar and beat until very light and creamy (about 5 minutes).
23. Add cinnamon, citron and chocolate.
24. Mix until thoroughly blended, (can be made a day ahead and refrigerated.) Fill a pastry bag using a large pipping tip, Fill each shell and dust with powdered sugar.
25. Serve.
26. NOTE: If the ricotta is too wet or thin here is the remedy,.
27. The cause is usually the ricotta that had not been sufficiently drained. You may want to try draining the filling. Put it in cheese cloth and hang it over a pan in the refrigerator. This will hopefully help.
Title: Intensely Deep Dark Chocolate Brownies
Ingredients:
- 1 unsalted butter
- 8 bittersweet chocolate
- 2 sugar
- 1 vanilla extract
- 5 eggs
- 2/3 all-purpose flour
- 1/3 salt
- 1/2 walnuts
- 3/4
Instructions:
1. Preheat oven to 350 degrees F with rack in center position.
2. Butter and flour 13" x 9" pan.
3. In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
4. Remove from heat and allow to come to room temperature.
5. Whisk in sugar and vanilla into chocolate/butter combination.
6. Whisk in eggs, one at a time until thoroughly combined. Set aside.
7. In separate bowl combine Dutch process chocolate powder, flour and salt.
8. Combine flour mixture with chocolate/butter and whisk thoroughly.
9. Add chopped walnuts if using.
10. Spread brownie batter in pan and bake for 25-35 minutes.
11. Cool completely.
Title: Grandmas Vanillekipferln
Ingredients:
- 7 butter
- 10 flour
- 5 icing sugar
- 5
Instructions:
1. Rub all ingredients together in a bowl by hand until consistency of fine crumbs is reached.
2. Squeeze a small amount together in the palm of your hand until the dough sticks together.
3. Then shape into crescents and bake lightly at 295 degrees (use oven thermometer) for 40 minutes .
4. When cool, cover cookies with powdered sugar and enjoy.
Title: Raspberry Walnut Torte
Ingredients:
- 1 3/4 flour
- 2 baking powder
- 1/2 salt
- 1 walnuts
- 1 1/2 sugar
- 1 1/2 vanilla
- 3 eggs
- 3 cream cheese
- 1 1/2 sugar
- 1 salt
- 1 vanilla
- 1/8
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour two 9 inch round cake pans.
3. Lightly spoon flour into measuring cup; level off.
4. In a medium bowl, combine flour, baking powder, 1/2 teaspoon salt and ground walnuts.
5. In a small bowl, beat 1½ cups of whipping cream until stiff peaks form.
6. In a large bowl, combine 1½ cup of sugar, 3 teaspoons vanilla and eggs; beat for 5 minutes at highest speed.
7. Fold in dry ingredients and whipped cream alternately into sugar mixture beginning and ending with flour mixture.
8. Pour batter into the prepared pans.
9. Bake at 350 for 25-30 minutes or until a toothpick comes out clean.
10. Cool for 15 minutes; remove from pans.
11. Cool completely.
12. To prepare frosting, in another small bowl beat 1½ cups of whipping cream until stiff peaks form.
13. In a large bowl, combine cream cheese, 1-cup sugar, 1/8-teaspoon salt and 1-teaspoon vanilla; blend well.
14. Fold in whipped cream.
15. To assemble cake, split each layer in half horizontally to form 4 layers.
16. Place one layer on a serving plate, spread with 1/2 cup of frosting.
17. Top with second layer; spread with 1/2 cup of raspberry preserves.
18. Top with third layer, spread 1/2 cup of frosting.
19. Top with fourth layer.
20. Frost sides of cake with frosting reserves and keep about 1 cup for decorating.
21. Top fourth layer with raspberry preserves.
22. Pipe lattice design on top and bottom using remaining frosting Store in refrigerator.
Title: Georgian Tea Cake
Ingredients:
- 1 tea
- 2 plain flour
- 3 butter
- 2 canola oil
- 1 eggs
- 1 baking soda
- 1/2 walnuts
Instructions:
1. Preheat the oven to 220 degrees Celcius.
2. Mix eggs, sugar, butter and / or oil and the hot tea using a hand mixer for about 5-6 minutes.
3. Pour the batter into a tin / mould; it should have a consistency of sour cream.
4. Bake for 35 minutes.
Title: Sweet Potato Cake With Cream Cheese Filling
Ingredients:
- 18 sweet potatoes
- 1 1/2 eggs
- 1/2 pumpkin pie spice
- 1/3 cream cheese
- 4 powdered sugar
- 1 1/2 Cool Whip
- 8 pecans
- 1
- 8
- 1/4
Instructions:
1. Preheat oven to 350.
2. Beat cake mix, 1 cup sweet potato, milk, oil, eggs and 1 teaspoons spice in large bowl with mixer until well blended.
3. Pour into 2 layers (I make 4 then layers to avoid splitting).
4. Bake 28 to 30 minutes (or 14 minutes if making thin layers) or until toothpick inserted in center comes out clean.
5. Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining spice and sweet potato (1/2 cup) -- mix well.
6. Gently stir in cool whip.
7. AFTER CAKE IS COMPLETELY COOL, put 1/3 of the mixture between the layers.
8. JUST BEFORE SERVING, drizzle with caramel and top with pecans.
Title: Strawberry Almond Candy Kiss Cookies
Ingredients:
- 2 1/2 sugar
- 1/2 dark brown sugar
- 1 butter
- 1 eggs
- 2 baking powder
- 1 all-purpose flour
- 1/2
- 2 3/4
- 2
- 60
Instructions:
1. Preheat oven to 350 degrees.
2. Line cookie sheets with parchment paper.
3. In food processor, pulse 1 cup almonds and the granulated sugar until the nuts are ground.
4. Scrape into a small bowl and reserve.
5. In processor, pulse remaining 1 1/2 cups almonds and the brown sugar until nuts are ground.
6. Scrape into a large bowl and add butter, eggs, almond extract and baking powder.
7. Beat with mixer on medium until fluffy.
8. On low speed gradually add flour and beat until blended.
9. Roll level measuring tablespoons dough into 1 1/4 inch balls.
10. Dip each into beaten egg whites, then roll in reserved almond sugar mixture.
11. Place about 1 inch apart onto cookie sheets.
12. Press index finger 1/4 of the way down the center of each to make an indent.
13. Bake 9 minutes or until light brown around edges.
14. Place sheet on wire rack and immediately place a Kiss in each indent.
15. Kisses will melt slightly.
16. Remove cookies to rack to cool.
Title: Spicy Pear Cake With Bourbon Glaze
Ingredients:
- 2 granulated sugar
- 3/4 butter
- 3 eggs
- 1/3 Bourbon
- 2 vanilla extract
- 2 2/3 all-purpose flour
- 1 1/2 baking soda
- 1 ground allspice
- 1 cinnamon
- 1/2 salt
- 3 bartlett pears
- 1 pecans
- 1/4 butter
- 1/2 brown sugar
- 2 powdered sugar
- 1/4 Bourbon
- 1/4 heavy cream
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Spray a 10-inch bundt pan with non-stick spray and set aside.
3. In a medium bowl, beat together sugar and butter until light.
4. Add eggs, bourbon, and vanilla; beat until fluffy.
5. Add flour, baking soda, allspice, cinnamon, and salt, and beat until all ingredients are combined.
6. Stir in pears and pecans.
7. Pour batter into prepared pan and bake for 1 hour, or until tester inserted into the center comes out clean.
8. Let cool slightly and turn pan over, releasing cake onto a plate.
9. **For Bourbon Glaze:
10. Melt butter in a small saucepan.
11. Add brown sugar, cook and stir for one minute.
12. Whisk in remaining ingredients until smooth and bring to a boil; remove from heat.
13. Place slices of cake on dessert plates and drizzle with hot glaze.
Title: Roaring Campfires
Ingredients:
- 1 all-purpose flour
- 3/4
- 2
- 1
Instructions:
1. Preheat oven to 350°F
2. Lightly grease cookie sheets.
3. Let dough stand at room temperature about 15 minutes.
4. Combine dough, flour and cocoa in large bowl; beat until well blended.
5. Shape dough into 1-inch balls; place 2 inches apart on prepared cookie sheets.
6. Bake about 7 minutes or until set. Immediately press pretzel pieces into sides of cookies to resemble campfire logs. Carefully remove to wire racks; cool completely.
7. Using decorating tips, pipe yellow and orange icing onto cooled cookies to resemble flames.
Title: Chocolate - Chestnut Mousse
Ingredients:
- 1 unsalted butter
- 1/2 chestnut puree
- 1 vanilla
- 1/2 salt
- 1/4 cream of tartar
- 1 sugar
- 4 water
- 1/4 icing sugar
- 1/2
- 3
- 1
Instructions:
1. Melt the chocolate& butter in a heavy saucepan on very low heat, remove pan from heat Stir in the Chestnut puree, a little at a time, mashing with the back of the spoon to break up large pieces (small bits of puree will remain in the mixture) Add vanilla& salt.
2. Beat until stiff and fold in a 1/2 cup cream.
3. In a fresh bowl beat egg whites with the cream of tartar.
4. Heat sugar and 3 tbsp water to boiling, stirring until it reaches 240F degrees.
5. Slowly beat the hot syrup into the egg whites.
6. continue beating until stiff peaks form.
7. Gently fold in the chocolate mixture, making sure no streaks of egg white remain Pour into a 2 quart clear or ceramic bowl.
8. Cover and refrigerat for 4 hours or overnight.
9. To serve Beat the remaining cream with the icing sugar.
10. Pipe the cream on the mousse and garnish with cherries.
Title: Star Fruit (Carambola) Upside-Down Cake
Ingredients:
- 4 -5 star fruit
- 1/4 butter
- 2/3 dark brown sugar
- 2 passion fruit
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 1/2 cake flour
- 1 1/2 baking powder
- 1 salt
- 1/2 milk
- 1 water
- 1 vanilla
Instructions:
1. Preheat oven to 350°F.
2. Arrange sliced star fruit in bottom of a greased 9 inch cake pan as close together as possible.
3. Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside.
4. Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well.
5. Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts.
6. Pour into prepared cake pan. Bake for approximately 30 minutes or until cake pulls away form sides of pan. Let cool for five minutes before inverting onto serving plate.