lumicero/recipes-ing2inst huggingface dataset:
Title: Praline-Pumpkin Mousse Cornucopias
Ingredients:
- 0.5 puff pastry sheets
- 6 sugar
- 2 milk
- 1/2 vanilla flavor instant pudding and pie filling mix
- 1 canned pumpkin
- 3/4 ground cinnamon
- 3/4 heavy cream
- 1/2 pecans
- 1
- 1/2
Instructions:
1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400ºF.
2. Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
3. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
4. Press the ends of 2 pastry strips together. Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone seam-side down onto a baking sheet. Repeat with the remaining pastry strips, cones and sugar.
5. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the oven. Let cool completely on the baking sheet. Carefully remove the cones from the baked pastry.
6. Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
7. Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
8. Stir the caramel sauce and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
Title: Merlot-Poached Figs With Vanilla Frozen Yogurt
Ingredients:
- 1 honey
- 2 pure vanilla extract
- 1 dried black figs
- 3/4 dried cherries
- 1/4 cinnamon stick
- 1
- 2
Instructions:
1. Whisk the merlot, honey, and vanilla extract in a small saucepan until combined.
2. Add the figs, cherries, and cinnamon stick.
3. Bring to a simmer, partially cover, and cook until the fruit plumps, about 20 minutes.
4. Remove from the heat, cover, and set aside to steep, at least 10 minutes and up to 2 hours.
5. Divide the frozen yogurt among 4 bowls (1/2 cup each) and top with warm or room temperature compote.
Title: Cinnamon Pecan Twists
Ingredients:
- 1/4 light brown sugar
- 1/4 pecan pieces
- 1/2 ground cinnamon
- 9 puff pastry
- 1 egg
Instructions:
1. Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy.
2. Line 2 baking sheets with parchment paper.
3. Unfold pastry and brush with egg.
4. Spread sugar mixture over pastry.
5. Cut in half and then cut into 8 (1/2 inch wide) strips.
6. Twist strips.
7. Lay on pans, pushing ends down with your thumb.
8. Freeze 10-15 minutes, until firm.
9. Preheat oven to 400 degrees.
10. Bake until golden, 18-20 minutes, rotating pans halfway. Cool on a rack.
Title: Molasses Caramels
Ingredients:
- 1 molasses
- 1 sugar
- 1/2 butter
- 1 vanilla
Instructions:
1. Prepare a 9-inch square pan: line with foil and use an additional teaspoon of soft butter to 'grease' thoroughly.
2. Combine molasses, butter and sugar in a 2-quart saucepan. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches hard ball stage (260°). If you don't have a candy thermometer, drop a small amount into a cup of cold water. If it doesn't immediately harden, continue cooking and test again.
3. Stir in one teaspoon of vanilla.
4. Remove from heat, and beat with a wooden spoon until mixture is creamy and begins to thicken. Working rapidly, spread mixture in a buttered 8- inch square pan.
5. Mark top of warm candy into 1-inch squares, using a sharp knife. Cool completely before cutting into squares. Wrap each piece tightly in waxed paper, twisting ends, or wrap in plastic wrap.
Title: Basic Buttercream
Ingredients:
- 12 unsalted butter
- 1 confectioners' sugar
- 1/2 pure vanilla extract
Instructions:
1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.).
Title: Lemon-Filled Meringue Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 4 eggs
- 1/4 milk
- 1/2 vanilla
- 1 flour
- 1 baking powder
- 1 lemon juice
- 1 sugar
- 1/4 cornstarch
- 1 sugar
- 1/4 milk
- 3/4 lemon rind
- 2 lemon juice
- 1 sugar
- 2
- 1
- 2
Instructions:
1. To make Cake: Preheat oven to 350.
2. Grease two 8 inch gake pans.
3. Cream butter with 1/2 cup sugar untill light and fluffy.
4. Add egg yolks one at a time.
5. Blend in milk and vanilla.
6. Sift flour and baking powder together, and gradually add this to creamed mixture.
7. Beat for 2 minutes.
8. Divide batter between pans.
9. In another bowl beat egg whites and 1 tsp lemon juice untill soft peaks form.
10. gradually add 1 cup sugar, and beat till stiff peaks form.
11. Spread meringue over cake batter in pans.
12. Sprinkle Almons on one layer.
13. Bake for 30 minutes.
14. Filling: Mix cornstarch, sugar and milk in a small saucepan, heating over medium heat and stiring constantly.
15. Bring to a boil.
16. Stir a little of the hot mixture into the egg yolks, then add egg mixture to the sauce pan.
17. Cook for 1 minute, stirring.
18. remove from heat and add lemon rind and juice.
19. Frosting: Whip cream and sugar till soft peaks form.
20. Assemble the cake: place layer without almonds on a serving platter, meringue side down.
21. Spread with lemon filling.
22. Place second layer on top, almond side up.
23. Frost edges of cake with whipped cream.
Title: Pumpkin Caramel Dream Cake
Ingredients:
- 1 sweetened condensed milk
- 1 pumpkin puree
- 1 Cool Whip
- 1
- 0.5
- 1
Instructions:
1. In a large bowl, combine the yellow cake mix powder and full can of pumpkin.
2. Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc).
3. Stir well until completely combined.
4. Spread batter in a greased 9" x 13" cake pan.
5. Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven).
6. Let this cool for 5 minutes.
7. While your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel.
8. Reserve about 1/4 cup of caramal sauce for topping.
9. Again – if you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so!
10. Using the back of a wooden spoon, poke holes in your cake.
11. While your cake is still warm, pour condensed milk and caramel mixture all over the cake.
12. Let it soak in and allow for cake to cool completely.
13. When cake has completely cooled, spread the tub of Cool Whip over the cake.
14. Top with Skor bits and caramel sauce.
15. Chill in the fridge for 30 minutes to an hour, or overnight.
Title: Divine Fruit Passion Cake
Ingredients:
- 1 vanilla pudding mix
- 1 nutmeg
- 1/4 jumbo eggs
- 3 2% low-fat milk
- 1 1/3 lemon rind
- 1/3 lemon rind
- 2 water
- 1/3 white sugar
- 1
- 1/2
- 1
- 1/4
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour a bundt cake pan or a tube pan and set aside until needed.
3. In a large bowl add the cake mix, pudding, nutmeg, eggs, milk, oil, lemon juice and shredded lemon rind, blend for 3 minutes.
4. Add the fresh wild blueberries gently and pour into prepared pan.
5. Bake for 35 - 38 minutes or until done.
6. Cool the cake in pan on rack for 10 minutes then turn out of pan and leave on rack.
7. Make the glaze by placing lemon juice, rind, water and sugar in a small pot and boil for 5 minutes, stirring constantly.
8. Poke holes on top and sides of cake and pour the glaze over top.
9. Allow to cool completely and serve with mango sherbet or sorbet.
Title: Lemonade Pound Cake
Ingredients:
- 1 eggs
- 1 sugar
- 1
- 4
- 1/2
- 3/4
Instructions:
1. Dissolve Jello in 3/4 cup of hot water (stir until it is well dissolved).
2. Let cool.
3. Beat together 4 eggs and the 1/2 cup of oil.
4. Mix all these ingredients into the yellow cake mix.
5. Mix well and pour into a tube pan.
6. Line pan with greased wax paper sprinkled lightly with flour.
7. Bake at 325 degrees until done,brown on top.
8. Mix small can of lemonade (thawed) with 3/4 cup sugar.
9. When cake is done and still warm pour lemonade mixture over cake.
10. Let cool and remove from pan.
11. Baking time is about 30 minutes.
Title: Gingerbread Cookies (Gluten Free)
Ingredients:
- 2 baking powder
- 1 bicarbonate of soda
- 1/2 cinnamon
- 1 ground ginger
- 2 salt
- 1 egg
- 1 butter
- 125 golden syrup
- 1/4 brown sugar
- 1/2
Instructions:
1. In a bowl cream the butter and brown sugar.
2. Add golden syrup and egg and mix till combined.
3. In a seperate bowl sift together all the dry ingredients, then add to the wet ingredients.
4. Mix together and then refrigerate for 1 hour.
5. Remove dough from refrigerator and place onto a floured surface and knead lightly.
6. roll out to 5mm thickness and then cut into shapes using cookie cutters.
7. Bake in 170 degree celsius oven for approx 15 minutes or till well browned.
8. Leave to cool on trays for 5 minutes then transfer to cooking racks.
9. when cool ice with royal icing or any hard setting icing.
Title: Deceptively Delicious Cream Cheese Icing
Ingredients:
- 8 reduced-fat cream cheese
- 1/2 powdered sugar
- 1/2 cauliflower
- 2 vanilla extract
- 1/8 salt
Instructions:
1. Put the cooked cauliflower into your food processor and puree it until totally smooth. Add a tiny bit of water if you need.
2. Add the cream cheese, sugar, vanilla, and salt into the same food processor. Process until creamy. Add sugar or milk to adjust the icing texture as needed.
3. Use like any other icing. I'd suggest keeping this in the refrigerator. This makes enough icing for a batch of cupcakes. It was great on chocolate cupcakes loaded with spinach and blueberries.
Title: Jam Thumbprints
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 1 vanilla extract
- 3 1/2 flour
- 1/4 salt
- 1 egg
- 1 sweetened flaked coconut
- 7
Instructions:
1. Cream butter and sugar in mixer and add vanilla.
2. Sift together flour and salt and add to the creamed mixture.
3. Mix until dough starts to come together.
4. Dump onto a floured board and roll into a flat disk.
5. Wrap in plastic wrap and chill for 30 minutes.
6. Roll dough into 1 1/4-inch balls and dip each one into the egg wash and then roll it in the coconut.
7. Place on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
8. Drop 1/4 teaspoon of jam into each indentation.
9. Bake at 350° for 20 to 25 minutes until coconut is golden brown.
10. Cool on wire rack.
Title: Wine Custard
Ingredients:
- 2 riesling wine
- 1/2 white wine
- 4 water
- 1/2 eggs
- sugar
Instructions:
1. Place all ingredients in a double boiler and set over (but not touching) boiling water.
2. Cook, beating mixture constantly and vigorously with a wire whisk, until custard thickens, about 10 minutes.
3. Refrigerate and serve cool.
4. Enjoy!
Title: Chocolate Flapjacks With Warm Cherry Syrup
Ingredients:
- 1/2 buttermilk
- 1 egg
- 1/2 buckwheat flour
- 3 granulated sugar
- 2 baking powder
- 1/2 butter
- 1 vanilla
- 1/4 butter
- 1/2 sweet cherries
- 1/4 honey
- 1/2 water
- 2 water
- 1 cornstarch
- 1/4 vanilla
- powdered sugar
- mint leaf
Instructions:
1. First, make the sauce.
2. Combine halved cherries, honey and 1/4 cup water in a small saucepan over medium heat.
3. Combine remaining water and cornstarch to make a slurry and set aside.
4. Bring to a boil, stir in cornstarch mixture and let boil for about 30 seconds, then reduce heat to simmer and cook about 5 more minutes.
5. If too thick, add more water, a tablespoon at a time.
6. Keep warm.
7. For the pancakes, in medium bowl, mix buttermilk and beaten egg.
8. In a separate small bowl, combine flour, cocoa, sugar and baking powder until well blended.
9. Add flour mixture to buttermilk mixture and blend well.
10. Stir in melted butter and vanilla.
11. The batter will be a little thick, stir often.
12. Heat a nonstick griddle or frying pan over medium heat, adding butter for frying pancakes.
13. To make 4 inch pancakes, use about 3 tablespoons batter.
14. Cook until bottom is cooked, about 2 or 3 minutes, and turn over with spatula.
15. Cook until done, and remove from pan and cover to keep warm.
16. Continue with remaining batter.
17. To assemble dessert, place one pancake on plate, top with 1 or 2 tablespoons cherry sauce, top with another pancake, and more cherry sauce.
18. Sprinkle generously with powdered sugar.
19. Garnish with mint leaves to make a nice presentation.
Title: Favorite Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 8 cream cheese
- 2 powdered sugar
- 1 vanilla extract
Instructions:
1. In a medium mixing bowl with an electric mixer on medium speed cream butter and cream cheese until smooth.
2. On low speed gradually add powdered sugar. Add vanilla and beat until smooth and creamy.
Title: Fruit Cocktail Dessert
Ingredients:
- 6 cream cheese
- 15
- 1
Instructions:
1. Make lemon jello, use juice from fruit cocktail for part of liquid.
2. mash cream cheese and add to jello.
3. let set.
4. when jello begins to set add fruit cocktail and dream whip.
5. pour into a shallow dish.
6. put in refrigerator.
Title: Cuba Libre Cupcakes
Ingredients:
- 1 flour
- 1 sugar
- 1/2 butter
- 1/2 milk
- 1/4 rum
- 3 lime juice
- 2 baking soda
- 1 baking powder
- 1 salt
- 1 egg
- 1/2
- 1
Instructions:
1. Preheat oven to 350. Line or grease and flour 1 12 cupcake cupcake pan. In a small saucepan, heat butter, coca cola and rum to boiling. Remove from heat and allow to cool. Mix together lime juice and milk in a small bowl* or measuring cup and set aside. Meanwhile, whisk together cocoa, flour, sugar, baking soda, baking powder and salt. Add the cooled butter/coke mixture and beat until well combined. Add egg, beat then pour in the milk. Mix until combined. The batter will be rather thin. Fill each well 2/3 of the way full. Bake 20 minutes or until a toothpick comes out clean. Remove cupcakes to wire racks as soon as possible to cool. Frost with Chocolate Rum Cream Cheese Frosting when cool. Garnish with a wedge of lime.
2. *This will sour the milk a bit. Do not worry if it looks slightly curdled.
Title: Bread Pudding
Ingredients:
- 12 skim milk
- 1/2 sugar
- 1/4 golden raisin
- 1/4 vanilla extract
- 2 ground cinnamon
- 2 ground cardamom
- 2
- 1/2
Instructions:
1. Preliminaries: Preheat oven to 375 degrees.
2. Place bread cubes in a large bowl and soak them in the milk.
3. Sprinkle the sugar on top of the bread.
4. In a separate bowl, combine raisins, egg whites, vanilla, cinnamon and cardamom.
5. Mix thoroughly and pour over the bread cubes.
6. Pour entire mixture into a 1 1/2 or 2-quart baking dish.
7. Place the casserole dish in a large baking pan.
8. Add water to come up to 1 inch of the casserole.
9. Bake for about 1 hour or until the pudding is golden brown and firm.
10. It can be served right out of the oven or served cold by refrigerating it for about 3 hours (covered with plastic wrap).
Title: Cheddar Cheese Cookies
Ingredients:
- 2 sharp cheddar cheese
- 1 1/4 flour
- 1/2 butter
Instructions:
1. Mix all ingredients together with your hand.
2. Make teaspoon size balls.
3. Place 2 inches apart on ungreased cookies sheet.
4. Refrigerate 1 hour.
5. Bake at 400°F 15-20 minutes until set.
Title: Apple Torte
Ingredients:
- 1/2 sweet creamy butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 flour
- 1 baking powder
- 1/4 salt
- 3 apples
- 1 lemon juice
- 1/4 nutmeg
Instructions:
1. Preheat the oven to 350°F.
2. Grease a 9-inch springform pan.
3. Add lemon juice and nutmeg to sliced apples, set aside.
4. Cream the butter and the sugar until fluffy.
5. Add the eggs and vanilla, mix well.
6. Sift together the flour, baking powder, and salt, and add to batter.
7. Spread the dough in the greased springform pan.
8. Layer the apple slices over the dough in concentric circles, overlapping each row (I like to leave a small space between slices otherwise cake tends not to rise enough).
9. Sprinkle the cinnamon-sugar mixture generously over the top.
10. Bake for 50 to 60 minutes until a tester inserted in the middle comes out clean.
Title: Honky's Cheese Cookies
Ingredients:
- 1/2 cayenne
- 1/2 salt
- 2 flour
- 4 margarine
- 1 cheddar cheese
- 1
Instructions:
1. Mix cheese & margarine together. Add flour, cayenne, and salt.
2. Add corn flakes. Don't stir the corn flakes very much, as this will keep the crispness.
3. Bake @ 350 for 15-20 minute I make mine about the size of a silver dollar and be sure to bake until done. The trick is to let them sit on wire cooling racks until they are totally cooled.
4. Then store in an airtight container with wax paper between layers.
Title: Best Italian Cookies
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 vanilla extract
- 8 ricotta cheese
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 2 butter
- 2 confectioners' sugar
- 1/4 vanilla extract
- 1 1/2 milk
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.
Title: Rice Pudding With Dried Cherries
Ingredients:
- 2 milk
- 1 half-and-half cream
- 1 basmati rice
- 3/4 sugar
- 1 1/2 vanilla extract
- 1/2 dried cherries
- 1 cinnamon
Instructions:
1. In a saucepan, bring milk, half & half and sugar to a boil.
2. Add rice and vanilla extract.
3. Cook at medium heat for 8 minutes.
4. Stir while heating until creamy and/or sticky.
5. Add cherries and stir for 2 minutes.
6. Set aside for 10 minutes.
7. Garnish with cinnamon.
Title: Bram Brack Soul Cakes
Ingredients:
- 4 flour
- 1 milk
- 1 1/4 sultanas
- 2 butter
- 1/2 cinnamon
- 1/2 salt
- 3/4 sugar
- 1 cake yeast
- 1 dried currant
- 1/2 nutmeg
- 3/4 egg
- 1
Instructions:
1. Sift flour, spices, and salt together, then rub in the butter. Cream the yeast with 1 teaspoon of the sugar and 1 teaspoon of the milk. Allow to froth.
2. Add the rest of the sugar to the flour mixture and blend well. Add the milk and beaten egg onto the yeast mixture and combine with flour mixture.
3. Beat well with a spoon or with the dough hook of an electric mixer for about 5 minutes, or until stiff but elastic.
4. Fold in dried fruit and peel, cover with a cloth and let rise in a warm place until doubled.
5. Divide in half and place each in a greased 7” cake tin. Cover and let rise again for 30 minutes.
6. Bake in a 400 degree oven for about 1 hour, or until it tests done.
7. Glaze top with 1 tablespoon sugar dissolved in 2 tablespoons boiling water and return to oven for 3 minutes.
8. Cool on wire rack. Serve in slices, buttered. If stale, toast and serve buttered.
Title: Bee's French Apple Cake
Ingredients:
- 1 cooking apples
- 1 dessert apples
- 1 self-rising flour
- 3/4 baking powder
- 6 milk
- 4 butter
- 3 eggs
- 1 fresh nutmeg
- 6 nutmeg
- 1/2 butter
- 1 vanilla
- confectioners' sugar
Instructions:
1. Preheat the oven to 325.
2. Grease and line the base of deep 9" round cake pan with waxed paper.
3. Put the chopped apples into the base of the cake pan.
4. Put all the remaining cake ingredients, EXCEPT 1 EGG, into a bowl or food processor. Beat to a smooth batter.
5. Pour batter over apples in pan. Level the top, then bake for 40-45 mins., until lightly golden.
6. Meanwhile, cream topping ingredients together with remaining egg.
7. Remove cake from oven and spoon the topping over cake.
8. Return cake to oven for 20-25 mins., until golden brown.
9. Cool cake in pan.
10. Turn cake out, take off waxed paper and finish with a dusting of confectionary sugar.
11. Variations:
12. Try adding finely chopped pears, pineapples or raspberries instead of apples.
13. Be creative. Add your favorite fruit. Make sure they are well drained.
14. Serve with whipped cream or French Vanilla ice cream.
Title: Burst of Citrus Sponge Pudding
Ingredients:
- 4 eggs
- 1 1/2 granulated sugar
- 1/2 sweet unsalted butter
- 1/3 unsifted all-purpose flour
- 1 1/4 lemons, zest of
- 1 1/4 orange zest
- 1/3 fresh lemon juice
- 3 milk
- 2 powdered sugar
Instructions:
1. Fill a large roasting pan 1/2-inch high with hot tap water and set into the center of your oven.
2. Turn oven on to 350 F and let it preheat while the water bath is still in there.
3. Carefully separate eggs into whites and yolks.
4. In a large bowl, beat egg whites on high speed until foamy, then gradually beat in just 1/4 cup of the sugar until stiff peaks form.
5. In another bowl, beat egg yolks, remaining sugar, butter, flour, lemon& orange zests and beat on high for 3 minutes (scraping down the bowl with a rubber spatula as needed to make sure all batter gets combined well).
6. On low speed, slowly add juices and milk to the butter mixture,just until blended.
7. Fold in egg whites by hand and mix very gently until no white streaks remain.
8. Pour into a shallow oval pan (about 2-quart capacity) and set carefully into the baking pan with the hot water in the oven.
9. Bake 55-60 minutes until top is puffed and lightly golden.
10. Remove pan from water bath and let cool on rack.
11. Dust with powdered sugar and serve warm or chilled.
Title: Cherry Centers
Ingredients:
- 1 butter
- 2 white sugar
- 2 eggs
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 vanilla
- 1 cocoa powder
- 3 flour
- 20 maraschino cherries
- 2 chocolate chips
- 1/2 sweetened condensed milk
Instructions:
1. Melt butter and mix in sugar.
2. Let mixture cool and add eggs.
3. Mix it thoroughly and then add baking powder, baking soda, salt, vanilla, and cocoa, stirring after each addition.
4. Add flour and mix well.
5. Dough will be stiff and crumbly.
6. Drain cherries and save the juice.
7. On greased cookie sheet, pat dough into walnut size balls with fingers.
8. Place an indentation with finger or with end of spoon.
9. Place a cherry in each indentation.
10. Place a saucepan over boiling water and combine chocolate chips and milk.
11. Add 1/8 cup of cherry juice and stir.
12. If the sauce does not glob off the spoon it is too thick and add more juice.
13. Spoon on top of cherries.
14. Bake at 350 for 10-12 minutes.
Title: Bananas in Coconut Milk (Kluay Buad Chee)
Ingredients:
- 4 bananas
- 400 coconut milk
- 56 palm sugar
- 1/2 salt
Instructions:
1. Peel the bananas and cut each into half down the middle of the fruit using a knife (with help from an adult) and then cut the banana across to make 4 or 6 pieces.
2. Heat the coconut milk in a pan (This must be supervised at all times) and add the palm sugar and salt.
3. Simmer gently until the sugar has melted. Do not cover the pot with its lid.
4. Gently add the banana to the coconut milk and simmer until bananas are soft. This should take about 2 minutes. (Again supervision is needed at all times).
5. Take care to keep the bananas submerged or they will change colour.
6. Adjust sugar and salt to taste.
7. Serve immediately in shallow bowls, allowing one banana per person.