lumicero/recipes-ing2inst huggingface dataset:
Title: Tropic Aroma Cake
Ingredients:
- 3/4 shortening
- 1 1/4 sugar
- 2 eggs
- 2 1/2 flour
- 4 baking powder
- 1/4 salt
- 1 nutmeg
- 1 cinnamon
- 1 milk
- 1 cocoa powder
- 1 warm water
- 3 butter
- 3 confectioners' sugar
- 5 cocoa powder
- 2 vanilla
- 5 coffee
Instructions:
1. Grease 3 cake layer tins well, and heat oven to 375 deg F/190 deg C,.
2. Sift the dry ingredients together in a bowl: the flour, baking powder, salt, nutmeg and cinnamon. (NOT the cocoa).
3. Cream the shortening, and beat the eggs in a separate bowl.
4. Add the sugar a little at a time, beating well. Add the beaten eggs; beat in well.
5. Add half the sifted dry ingredients.
6. Add the milk. Mix well.
7. Add rest of sifted dry ingredients, and mix well.
8. (You might have to eyeball this next step).
9. Fill 2 greased layer tins, keeping back 1/3 of the batter. Tap the tins lightly on the counter to remove air bubbles.
10. Mix the cocoa powder and warm water (1 tablespoon each), add to the leftover one-third of the batter, and mix in well.
11. Scrape into the 3rd cake tin.
12. Bake the layers for 15 - 20 minutes, but test with a skewer before removing from oven.
13. Cool, and make the filling and icing.
14. Use the cocoa layer as your middle layer when assembling.
15. Cream the butter, adding the confectioners' sugar very slowly with the cocoa, and beating very well until really light and fluffy.
16. Add the vanilla, and then add the coffee 1 tablespoon at a time (in case you do not need 5 tablespoons) until the mixture is soft enough to spread. (If you'd prefer a milder taste, use milk instead of coffee).
17. Use the layer with the cocoa added as your centre layer.
Title: My Favorite Fruit Pizza
Ingredients:
- 2 flour
- 1 butter
- 4 sugar
- 16 vanilla
- 1 sugar
- 2/3 raspberries
- 1 pineapple
- 1/2 water
- 1/2 lemon juice
- 1 sugar
- 1/2 cornstarch
- 4
Instructions:
1. Crust directions:
2. Blend crust ingredients. Spread in 10 x 15 pan and bake 10-12 minutes at 350°F.
3. Filling directions:
4. Mix well and spread on cooled crust. Add fruit on top.
5. Glaze directions:
6. Mix together glaze ingredients and bring to a boil for 1 minute. Cool some, then pour over fruit. Refrigerate.
Title: Black Forest Brownies
Ingredients:
- 2/3 canola oil cooking spray
- 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2 frozen cherries
- 1 sugar
- 1/2 water
- 1/2 unsalted butter
- 3/4 eggs
- 3
- 2
- 3/4
Instructions:
1. Preheat oven to 350°F Line and 8" square baking pan with foil, allowing the edges to hang an inch or 2 over two sides of the pan. Coat pan and foil with cooking spray.
2. In a medium bowl whisk together the next four ingredients. Set aside.
3. Combine cherries, 1/4 cup of sugar, water and the almond extract in a small, heavy saucepan over medium heat. Cover and simmer until the cherries soften and juices form, stirring occasionally, about 8 minutes. Cool slightly. Puree cherry mixture in a blender until smooth. Set aside.
4. Place 1/2 cup of chocolate chips and the butter in a large metal bowl set over a saucepan of simmering water and stir just until melted. Whisk 3/4 cup of cherry sauce, remaining 3/4 cup sugar, eggs, and egg whites into chocolate mixture to blend well. Whisk in flour mixture. Transfer the batter to the prepared pan.
5. Sprinkle with remaining 1/4 cup chocolate chips. Bake until a toothpick inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to a rack anc cool completely. (Can be prepared 1 day ahead. Cover brownies and store at room temperature. Cover and refrigerate cherry sauce).
6. Using the two overhanging foil edges, carefully lift brownies out of pan. Cut into 12 pieces. Before serving, drizzle cherry sauce on top of each brownie, then add a dollop of whipped cream. Serve immediately.
Title: Chocolate Kahlua Toffee Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 2 Kahlua
- 1 Cool Whip
- 16
- 1
Instructions:
1. Prepare cake according to the box.
2. Set aside to cool.
3. Cut the cake up into cubes.
4. Combine pudding mix, milk and Kahlua.
5. If it is too runny, set it aside in the fridge to allow it to thicken for 20 minutes.
6. It will make it easier to work with.
7. To assemble, use a pretty straight-sided glass bowl or trifle bowl.
8. Layer the bottom with 1/2 the cake cubes making sure to line the sides of the bowl.
9. I usually like to cut a few rectangular pieces to line the side with and then fill the inside with the cubes.
10. Pour 1/2 the the pudding over the the cake layer making sure to spread it to the side of the bowl so you can see the layer.
11. Spread 1/2 the Cool Whip on top of the pudding mix in the same manner.
12. Sprinkle 1/2 the Skors bits on top of the Cool Whip.
13. Repeat the layering with the rest of the ingredients ending with the Skors bits on top.
14. Chill overnight before serving.
Title: Easter Nests
Ingredients:
- 1 marshmallow cream
- 1/4 creamy peanut butter
- 2 butter
- 1 margarine
- 1 confectioners' sugar
Instructions:
1. In a mixing bowl, beat marshmallow cream, peanut butter.
2. and butter until smooth.
3. Fold in noodles and M& M's.
4. Chill until easy to.
5. handle.
6. On waxed paper, form mixture by 1/3 cupfuls into 3 inch nests.
7. Chill.
8. for 30 minutes.
9. Place several M& M's in each nest.
Title: Candied Fruit Sugar Cookies
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 2 vanilla extract
- 2 all-purpose flour
- 2 1/2 baking powder
- 1/4 salt
- 1/4
- 1
Instructions:
1. In a large bowl, using an electric mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs yolks and vanilla. Reduce speed to low; add flour, baking powder, salt and dried fruit. Mix just until a stiff dough forms. Turn onto a floured work surface, cut dough into halves, and form each half into a 1½-inch thick log. Wrap in plastic and refrigerate at least 2 hours or up to 2 days.
2. Preheat oven to 375F and line 2 large baking sheets with parchment paper.
3. Cut logs into ¼-inch-thick slices and arrange about 1 inch apart on pans. Refrigerate 10 minutes, then bake until lightly browned around the edges and firm in the center, 12 to 15 minutes. Let cookies cool 5 to 10 minutes on the pan before transferring to wire racks to cool completely. Decorate with your favorite icing if desired.
Title: Sour Cream Pound Cake
Ingredients:
- 3 flour
- 1 salt
- 1/4 baking soda
- 1 sugar
- 6 eggs
- 1 sour cream
- 1 1/4 vanilla flavoring
- 1/4 butter
- 1/4
- 1
Instructions:
1. Sift flour, salt, baking soda, sour cream, butter, and sugar until fluffy.
2. Add eggs one at a time, beating well after each egg.
3. Add vanilla, almond, and coconut flavorings. Add flour, salt, baking soda, and sugar.
4. Alternate mixing dry ingredients and sour cream.
5. Pour into greased and floured 10 inches tube pan.
6. Bake at 325 degrees for 1-1 1/2 hours.
Title: Pistachio Cranberry Icebox Cookies
Ingredients:
- 1/4 butter
- 1/4 margarine
- 1/2 granulated sugar
- 1/4 brown sugar
- 1 egg
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 pistachio nut
- 1/2 dried cranberries
- 1/2
Instructions:
1. Cream together: butter, margarine, granulated white sugar and brown sugar.
2. Add egg and vanilla and almond extracts. Beat well.
3. Sift in the flour, baking soda, baking powder and salt. Beat until all are incorporated.
4. Stir in the nuts and dried cranberries.
5. Place dough onto a lightly floured board - divide in two equal parts.
6. Form each half into a square shaped log, about 9" in length. Freeze until hard. Wrap in plastic film until required.
7. TO BAKE: Preheat oven to 350 degrees F. Remove frozen dough from freezer and slice with a sharp knife into 1/4" slices. Bake on a shiny cookie sheet for 12 to 14 minutes until golden.
8. Cool completely on a wire rack.
Title: Antoinette's Plain Pound Cake (W/ Crisco)
Ingredients:
- 1 eggs
- 4 sugar
- 2 vanilla
- 2 flour
- 3 baking powder
- 3 milk
- 1
Instructions:
1. Cream together crisco and sugar. Add eggs and vanilla.
2. Sift flour and baking powder together and add to egg mixture along with milk.
3. Bake in a tube pan at 350 for one hour.
Title: Skinny Fruit Dip
Ingredients:
- 1 low-fat cream cheese
- 1 1/2 honey
- 1/4
- 1/3
Instructions:
1. In a large bowl, beat together the cream cheese and Greek Yogurt with mixer on high until smooth and creamy, about 2 to 3 minutes.
2. Mix in honey and almond extract.
3. Serve with seasonal fresh fruit.
4. Keeps well in refrigerator for one week.
Title: Margaret's Skor Chocolate Brownies
Ingredients:
- 1/2 butter
- 1/4 eggs
- 2 granulated sugar
- 1 all-purpose flour
- 3/4 walnuts
- 1/2 salt
- 1 chocolate chips
- 1/4
- 1/3
Instructions:
1. In a small saucepan melt cocoa and butter, stirring as it melts.
2. Remove from heat.
3. In medium bowl beat eggs until frothy.
4. Add sugar, flour, nuts and salt (and extra skor pieces if using).
5. Pour cocoa mixture over and stir all together.
6. Scrape batter into greased 8x8 inch pan.
7. Bake at 350 degrees F for 30 min, until edges show signs of pulling away from the sides of the pan.
8. Topping:
9. Combine chocolate chips and skor toffee pieces.
10. approximately 5-10 min before brownies are finished, remove from oven and sprinkle with mixture of chocolate chips and skor chip toffee pieces.
11. Return to oven for remainder of baking time.
12. If chocolate/toffe is not sufficiently melted when the brownies are done, comver with tinfoil while they are cooling.
Title: Peanut Butter Potato Cookies #5FIX
Ingredients:
- 1 peanut butter
- 1 brown sugar
- 1 1/2 vanilla extract
- 2
- 2 1/2
Instructions:
1. Cook potatoes according to directions on package. Place in refrigerator to cool while preparing the remaining ingredients.
2. Place peanut butter, chocolate chips, brown sugar and vanilla extract in a large saucepan. Heat over medium burner, stirring gently, until ingredients have melted and you have a smooth batter. Fold in cooled mashed potatoes until just blended.
3. Place in refrigerator and chill dough for 30 minutes. Dough should be firm but pliable at this point. Remove chilled dough and preheat oven to 375 degrees. Roll dough into small balls and place on greased cookie sheets. Press cookies flat with a fork. Bake at 375 for 8-10 minutes until golden brown. Cool for about 5 minutes before removing from cookie sheet.
Title: Classic Greek Baklava
Ingredients:
- 6 walnuts
- 1 ground cinnamon
- 2 1/4 sugar
- 1 butter
- 1 phyllo pastry
- 2 water
- 1 honey
- 1 vanilla extract
- 4 grapes
- 3 olive oil
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter the bottoms and sides of a 9 by 13-inch pan.
3. Mix the nuts with cinnamon, 1/4 cup sugar, and 1/4 cup of melted butter. Set aside.
4. Unroll the phyllo pastry. Cut the whole stack in half to fit the pan. Cover the phyllo with a dampened clean kitchen towel to keep the phyllo from drying out as you work. Lay 2 phyllo sheets in the pan and using a brush, butter thoroughly. Repeat until you have 6 sheets layered.
5. Sprinkle 1 1/2 cups nut mixture on top. Layer with 2 phyllo sheets, brush with butter and add nuts to end up with 4 layers of nuts and dough. The top layer should be about 6 to 8 phyllo sheets deep.
6. Using a sharp knife, cut diamond or square shapes all the way to the bottom of the pan. You may cut 4 long rows then make diagonal cuts. Bake for about 50 minutes, until the baklava is golden and crisp.
7. Make the sauce while the baklava is baking. Boil the water and remaining sugar until the sugar is dissolved. Add the honey and vanilla. Simmer for about 10 minutes.
8. Remove the baklava from the oven and immediately spoon the sauce over it. Let cool.
9. In the meantime, place the grapes on a baking sheet, drizzle with olive oil and remaining 2 tablespoons sugar. Bake in the oven for about 10 minutes, until the grapes start to burst.
10. Serve the baklava with Greek yogurt, the baked grapes and a drizzle of honey and crushed walnuts.
11. Cook's Notes:
12. Walnuts can be replaced by any kind of nuts or a combination of nuts. Phyllo pastry is available in the freezer section of most grocery stores.
Title: The Very Best Chocolate Fudge Icing
Ingredients:
- 16 unsalted butter
- 8 sugar
- 1/3 corn syrup
- 2 vanilla extract
- 2 table salt
- 1/4 heavy cream
- 1 1/4
Instructions:
1. Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.
2. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.
Title: Apple Delight Canadian 1962
Ingredients:
- 5 apples
- 1/2 white sugar
- 1/2 cinnamon
- 1/4 nutmeg
- 1/2 all-purpose flour
- 1/2 medium cheddar
- 2 butter
- 1/4 pine nuts
- 1/2 sultana raisin
- 1/2
Instructions:
1. Preheat oven to 325 degrees F.
2. Toss prepared apples with 1/4 cup of the white sugar, cinnamon, and nutmeg.
3. Spread into a buttered 9 inch baking pan.
4. Mix the flour, bread crumbs, remaining 1/4 cup white sugar, shredded cheese, almonds and raisins( or fruit of choice).
5. Sprinkle mixture evenly over the apples.
6. Bake 40 minutes or until golden and apples are tender.
7. Serve warm with whipping cream, or ice cream.
8. Apple recommended is Gala, Granny Smith, Ida Red,Pinks, or Spartan, an apple that holds its shape when cooked.
Title: Fresh Peach Cobbler (Paula Deen)
Ingredients:
- 4 sugar
- 2 water
- 1/2 butter
- 8 self rising flour
- 1 1/2 milk
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. Combine peaches, 1 cup of the sugar and water in a saucepan and mix well.
3. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Remove from the heat.
5. Place butter in a deep baking dish and put in the oven to melt.
6. Mix remaining cup of sugar, flour and milk slowly to prevent clumping.
7. Pour mixture over melted butter.
8. DO NOT STIR!
9. Spoon fruit over top, gently pouring in syrup.
10. Batter will rise to the top during baking.
11. Bake for 30 to 45 minutes.
Title: Josephine's Apple and Cheese Bars
Ingredients:
- 4 apples
- 1/3 sugar
- 3 lemon juice
- 1/2 ground cinnamon
- 1 1/2 rolled oats
- 1 flour
- 2/3 brown sugar
- 1/4 salt
- 1/2 butter
- 2 cheddar cheese
- 1
Instructions:
1. Preheat oven to 350.
2. Line a 9" square metal cake pan with aluminum foil, leaving 1" overhang for handles. Set aside.
3. In a bowl whisk together oats, flour, brown sugar, and salt.
4. Stir in melted butter and oil, until mixture clumps and is crumbly.
5. Add another tablespoon of oil or water, if necessary, to ensure no dry spots.
6. Add cheese, tossing to mix.
7. Save 1 1/2 cups of mixture for later, and press the rest evenly into prepared pan.
8. Bake in the center of a 350 oven, until edges are golden, about 15 minutes. Let cool.
9. Peel, core, and slice apples 1/2" thick.
10. In a saucepan, bring apples, sugar, lemon juice, and cinnamon to boil, adding up to 1/4 cup water, if apples stick to pan.
11. If apples becomes too runny, sprinkle 1 teaspoon cornstarch over apples, then mix in, and let thicken.
12. Reduce heat and simmer, stirring occasionally, until tender-crisp, about 5 minutes.
13. Spread apple mixture over base.
14. Sprinkle with remaining oat mixture.
15. Bake until golden, about 30 minutes.
16. Let cool in pan on rack.
17. Cut into 3" squares.
Title: Bill's Ultimate Bundt Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 sour cream
- 1/2 eggs
- 1 sugar
- 4 walnuts
- 1/2 pecans
- 1 ground cinnamon
- 2 -3
Instructions:
1. Mix together sugar, nuts and cinnamon for topping and put aside.
2. In a large mixing bowl mix together dry cake mix and dry pudding.
3. Add oil and sour cream.
4. Beat in eggs, one at a time.
5. Mixture will be thick and green.
6. Generously grease a bundt pan.
7. Sprinkle 1/2 of the topping into the bottom of the bundt pan.
8. Put half of the cake batter carefully over the topping.
9. It is very, very thick so you will not be able to pour it.
10. Take a well greased spoon and put dollops evenly around the pan.
11. Then using the greased spoon, spread the batter evenly over the topping at the bottom of the bundt pan.
12. Sprinkle the rest of the topping mixture over the batter in the bundt pan.
13. Again, take the rest of the batter and using the greased spoon, put the dollops over the topping.
14. Using the greased spoon, smooth the batter evenly around the pan.
15. Bake that cake for 40-45 minutes at 350 degrees.
16. (use a cake tester or toothpick to check if done.).
17. Cool the cake.
18. Then invert the cake onto a nice serving platter.
19. Warning- One taste and you'll be hooked!
Title: Lazy Cobbler
Ingredients:
- 2 butter
- 1
- 1/2
Instructions:
1. Pour contents of fruit filling into a casserole dish.
2. Spread dry cake mix evenly over fruit.
3. Cut butter into equal slices over top.
4. Cover with foil & bake at 350* for 45 minutes.
Title: Totally Chocolate Chocolate Chip Cookies
Ingredients:
- 4 flour
- 1 baking soda
- 1/4 salt
- 1 butter
- 1/2 light brown sugar
- 1/2 granulated sugar
- 1/2 pure vanilla extract
- 1/4 egg
- 1
- 2
Instructions:
1. Preheat oven to 325. Melt the 4 oz of chocolate.
2. Measure the flour, cocoa, baking soda, and salt into a bowl.
3. Cream the butter and two sugars in another bowl.
4. I use my freestanding mixer, itself a source of comfort for me.
5. Add the melted chocolate and mix together.
6. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients.
7. Finally stir in the chocolate chips.
8. Scoop out 1/4 cup sized mounds--an ice cream scoop and a palette knife are the best tools for the job--and place on a lined baking sheet about 2 1/2 inches apart.
9. Do not flatten them.
10. Bake for 18 minutes, testing with a cake tester to make sure they come out semi-clean and not wet with cake batter.
11. If you pierce a chocolate chip, try again.
12. Leave to cool on the baking sheet for 4 to 5 minutes, then transfer them to a cooling rack to harden as they cool.
Title: Frozen Pudding Pops
Ingredients:
- 1 instant pudding mix
- 1 3/4 milk
- 3 -4
Instructions:
1. Mix pudding and milk in deep bowl until mixture begins to thicken.
2. Pour into paper cups, then insert a popsicle stick upright in each cup.
3. Place cups on cookie sheet and put into freezer until firm.
4. Wrap frozen pudding treats in plastic wrap, placing a piece of tape on each end to make pop airtight.
5. To serve, tear cup from frozen pudding and use popsicle stick as a handle.
Title: Chocolate Star Gingersnaps
Ingredients:
- 1 brown sugar
- 3/4 shortening
- 1/4 molasses
- 1 egg
- 2 3/4 all-purpose flour
- 1 baking soda
- 1 ginger
- 1 cinnamon
- 1/4 clove
- 1/4 sugar
- 48
Instructions:
1. Heat oven to 375.
2. In large bowl, combine brown sugar, shortening and molasses; beat at medium speed until smooth.
3. Add egg; beat well.
4. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, ginger, cinnamon and cloves; beat until well mixed.
5. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
6. Bake at 375 for 7 to 9 minutes or until tops are cracked and edges are set.
7. Immediately press 1 candy in center of each cookie.
8. Cool 1 minute. Remove from cookie sheets; place on wire racks.
9. Cool about 3 hours or until candy is set before storing.
Title: Levana's Orange Poppy Seed Cake
Ingredients:
- 3 flour
- 1 baking powder
- 1 salt
- 2 orange zest
- 5 eggs
- 1 1/2 sugar
- 1 vanilla extract
- 1 poppy seed
- 3/4 sugar
- 3/4 margarine
- 1/4
- 3
Instructions:
1. Preheat the oven to 350 degrees F.
2. To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest.
3. Set aside.
4. In an electric mixer, combine the eggs and sugar and beat until light and fluffy.
5. Add the oil and vanilla and beat until just combined.
6. Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the 3/4 cup orange juice.
7. Mix slightly after each addition, just to incorporate.
8. Add the poppy seeds and mix to incorporate the seeds into the batter.
9. Pour the batter into a greased 10-inch springform pan.
10. Bake for 1 hour, or until the point of a knife inserted into the center comes out clean.
11. To make the syrup: While the cake is baking, place the syrup ingredients into a small saucepan and heat until thickened, about 3-4 minutes.
12. When the cake is done, immediately unmold it from the springform pan.
13. Prick it all over with a skewer and brush the syrup all over the top and sides of the cake while it is still hot.
14. The cake will absorb all the syrup.
15. Let the cake cool completely before serving.
Title: Moms Sugar Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1/4 salt
- 2 flour
Instructions:
1. preheat oven to 325. mix all ingredients and then wrap tightly with saran wrap and refrigerate 1 hours
2. roll dough out 1/4 inches cut out about 25
3. bake 12-15 and decorate before oven with sugar or other chirstmas stuff.
Title: Chocolate Bread Pudding
Ingredients:
- 1/2 sun-dried cherries
- 1/3 cognac
- 8 bittersweet chocolate
- 3 eggs
- 1 heavy cream
- 1/2 sour cream
- 1/2 sugar
- 1/8 ground cinnamon
- 1 vanilla extract
- 3 creme fraiche
- 1 sour cream
- 1 confectioners' sugar
- 6 mint sprigs
Instructions:
1. Combine the cherries and cognac and soak for at least 2 hours, preferably overnight.
2. Melt the chocolate in a double boiler over barely simmering water. (Don’t let the water touch the bottom of the bowl or the chocolate will get too hot.)
3. Remove from heat and let chocolate stand over the warm water until ready to use.
4. In a large bowl, whisk together the eggs, cream, sour cream, sugar, cinnamon, and vanilla extract.
5. Quickly whisk in the melted chocolate.
6. If the chocolate does not completely melt, place the bowl back over the hot water and whisk gently until the chocolate is completely incorporated.
7. Fold in the bread cubes, cherries, and Cognac; let sit in a warm place until the bread absorbs the custard, 1 to 2 hours.
8. (To test, break a bread cube in half; there should be no white showing.).
9. Spoon the mixture into the souffle dish(es) (1 8" souflle dish or 6 ramekins).
10. Clean the edges well with a damp towel to remove any chocolate drips.
11. Preheat oven to 350°F
12. Put the dish(es) in a roasting pan.
13. Slide the middle rack partially out of the oven and place the pan on the rack.
14. Pour boiling water into the pan to a depth of about 1 inch, making sure none of the water comes over the sides.
15. Slide rack back into the oven. Bake for 35-40 minutes, or until the puddings are puffed and set to the touch.
16. Remove the dishes from the water and allow to cool for 15-30 minutes.
17. Whisk the confectioners’ sugar into the crème fraîche or sour cream.
18. The puddings should be served warm, so if they have they have cooled too much, cover each pudding with a square of aluminum foil and reheat in a preheated 350°F oven for 6 to 8 minutes.
19. To test, stick a small knife into a corner of the center of a pudding for 30 seconds, then remove it and feel the blade. If it’s not warm keep the puddings in the oven a little longer.
20. Just before serving, put a large dollop of the cream mixture on top and garnish with a sprig of mint.
Title: Coffee Frappe in 30 Minutes or Less!
Ingredients:
- 1 confectioners' sugar
- 1/4 heavy whipping cream
- 1 1/2 Grand Marnier
- 1 1/2
- 1 - 1 1/2
- 1/2
- 2
Instructions:
1. Process the espresso, confectioners' sugar, cream and Grand Marnier in a blender for 30 seconds. Add the ice gradually, blending on High constantly. Blend until thick, smooth and creamy.
2. Spoon into stemmed glasses and top with a dollop of whipped cream and candied orange peel.
3. Serve immediately.