lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter and Chocolate Bundt Cake
Ingredients:
- 2/3 chunky peanut butter
- 1/3 cream cheese
- 1 butter
- 3 vanilla
- 1 granulated sugar
- 1/3 all-purpose flour
- 2 cocoa powder
- 3/4 boiling water
- 3/4 bittersweet chocolate
- 3 sour cream
- 3/4 butter
- 3/4 brown sugar
- 1 2/3 eggs
- 2 vanilla
- 2 all-purpose flour
- 1 3/4 baking soda
- 1 1/2 salt
- 1/2 roasted peanuts
- 1
- 1/2
Instructions:
1. Grease 10-inch (3 L) Bundt pan; set aside.
2. Peanut Butter Filling: In bowl, beat together peanut butter, cream cheese and butter. Beat in egg yolks, 1 at a time, and vanilla. Beat in sugar and flour. Scrape into piping bag fitted with 1/2-inch (1 cm) plain tip. Place upright in tall container and set aside in refrigerator.
3. In heatproof bowl, whisk cocoa with boiling water; whisk in chocolate until smooth. Whisk in sour cream. Set aside.
4. In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, and vanilla. In separate bowl, whisk together flour, baking soda and salt. Stir into butter mixture alternately with cocoa mixture, making 3 additions of flour mixture and 2 of cocoa mixture.
5. Spoon a little less than half of the batter into bottom of prepared pan. Pipe ring of peanut butter mixture over centre of chocolate batter. Spoon remaining chocolate batter over top; tap pan lightly on counter to remove air bubbles.
6. Bake in centre of 350°F (180°C) oven until top is just firm to the touch and edge begins to pull away from side of pan, about 55 minutes. Let cool in pan on rack for 5 minutes. With knife, loosen cake. Place rack over pan and turn out cake. Let cool completely.
7. Whip cream. Slice cake into wedges and serve with dollop of whipped cream sprinkled with chopped peanuts.
Title: Creamy Rice Pudding
Ingredients:
- 2 cooked rice
- 2 milk
- 1/4 sugar
- 1 sugar
- 3 butter
- 1/4 salt
- 1/2 vanilla extract
Instructions:
1. Combine rice, milk, sugar, butter, and salt in a medium saucepan. Cook over medium heat, stirring frequently, 35 minutes or until thickened. Remove from heat; stir in vanilla.
2. Spoon into individual serving dishes. Serve hot or cold.
Title: Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1 all-purpose flour
- 1/4 salt
- 4 eggs
- 1 sugar
- 1 vanilla extract
- 2 butter
- 3/4 sugar
- 1/4 cornstarch
- 1/2 salt
- 2 milk
- 2 vanilla
- 1
Instructions:
1. First, make the custard. Melt the butter in a large pot.
2. Add sugar, cornstarch and salt.
3. Add the milk slowly.
4. Heat to boil, and then add egg yolks.
5. Cook for 2 minutes, then add the vanilla, stirring constantly.
6. Then transfer the custard to a bowl, cover with plastic wrap (or a lid) and put it into the fridge to cool completely before you fill the puffs.
7. Next, make the puffs. Preheat oven to 425 degrees F.
8. In a large pot, bring butter and water to a boil.
9. All at once, add the flour and salt (I usually mix it together before.)
10. Stir rapidly until mixture forms a ball on your spoon.
11. Move the dough to a mixing bowl. I use an electric mixer, but you could beat it by hand if you want.
12. Beat in the eggs one at a time.
13. Mix in the vanilla and sugar.
14. Drop by spoonfuls onto an ungreased cookie sheet. I always put wax paper down, but this is optional.
15. Bake for 20-25 minutes in the oven. They should be golden brown with dry centers.
16. Then, turn off the oven, and leave the puffs and the sheet in the oven for about an hour (Again, optional, but it keeps the puffs from collasping).
17. Once the puffs are cool and the custard is chilled, put the custard in a plastic bag and cut off a small corner.
18. Then poke a hole in each puff, and pipe the custard into the puffs.You could also use a pastry bag, or just split the puffs and spoon the custard in the puffs.
19. Then enjoy your beautiful and yummy creation!
Title: Nectarine Blueberry Crisp
Ingredients:
- 3 nectarines
- 2 fresh blueberries
- 2 granulated sugar
- 1 cornstarch
- 1/2 ground cinnamon
- 1/4 all-purpose flour
- 1/4 quick oats
- 1/4 walnuts
- 3 dark brown sugar
- 2 toasted wheat germ
- 2 reduced fat margarine
- 1/4 ground nutmeg
Instructions:
1. Preheat oven to 400. Spray bottom and side of 9-inch round or square baking pan with nonstick cooking spray.
2. Combine nectarines, blueberries, granulated sugar, cornstarch and cinnamon in medium bowl. Transfer to prepared pan; bake 15 minutes.
3. Meanwhile, combine remaining ingredients in small bowl, stirring with fork until crumbly. Remove fruit mixture from oven; sprinkle with topping. Bake 20 minutes longer or until fruit is bubbly and topping is lightly browned. Serve warm.
Title: Bakery Style Cocoa Chocolate Chip Cookies (Nutella)
Ingredients:
- 2 1/2 bread flour
- 1 kosher salt
- 1 baking soda
- 2 butter
- 1 1/4 light brown sugar
- 1/4 granulated sugar
- 1 egg
- 1 milk
- 1/4 vanilla
- 1/2
- 1
- 2
Instructions:
1. Preheat Oven: 360°
2. Mix Wet ingredients first, in order of list above. Hand wisk wet ingredients and slowly add 'mixed' dry ingredients. Lastly, add 2 cups choc chips.
3. Makes 2 dozen medium size cookies or 18 Bakery size cookies.
4. Bake: 9-11 minutes depending on the size of cookie.
Title: Rice Pudding (Light) Without Raisins
Ingredients:
- 1 white rice
- 2 warm water
- 1 2/3 brown sugar
- 1 ground cinnamon
- 1 kosher salt
- 1/4 egg
- 1 light butter
- 2 vanilla extract
- 1
Instructions:
1. Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
2. Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
3. Stir in egg whites and cook for another 5 minutes.
4. Remove from heat and stir in butter and vanilla extract.
Title: Orange Dreamsicle Cake
Ingredients:
- 3/4 Miracle Whip
- 18 1/2 eggs
- 1 1/3 powdered sugar
- 3/4 milk
- 3
- 2
- 1 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat salad dressing, cake mix, whipped topping mix, juice, eggs and grated orange peel at medium speed with electric mixer for 2 minutes. Pour into greased and floured 10-inch bundt pan.
3. Bake for 35 to 40 minutes or until wooden toothpick inserted near center comes out clean. Let stand 10 minutes; remove from pan. Cool.
4. Stir together powdered sugar and mil until smooth. Drizzle over cake, Decorate with sprinkles.
Title: King's Crown Butter-Rum Cake (from scratch)
Ingredients:
- 2 1/4 flour
- 2 baking powder
- 1 cinnamon
- 1/2 salt
- 1/4 allspice
- 12 butter
- 1 granulated sugar
- 3/4 light brown sugar
- 2 light brown sugar
- 4 eggs
- 3 heavy cream
- 5 dark rum
- 2 vanilla extract
Instructions:
1. Preheat oven to 350*F.
2. Grease 2 8" round cake pans.
3. Combine the first 5 ingredients; set aside.
4. Using an electric mixer on medium-high speed, cream 10 Tbsp.
5. butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy.
6. Blend in the eggs one at a time.
7. Add 1 cup heavy cream, 1/4 cup (4 T) rum, and 1 tsp.
8. vanilla; blend well.
9. Reduce mixer speed to medium; gradually beat in the flour mixture.
10. Spread batter evenly in the prepared pans.
11. Bake for 30 minutes, or until a toothpick comes out clean.
12. Meanwhile, in a saucepan, heat the remaining butter, brown sugar, and rum over low heat until the butter is melted.
13. With a skewer, poke holes in tops of cakes in pans; brush with 1/2 the rum mixture.
14. Cool 5 minutes on racks; invert onto wire racks-bottom sides up.
15. Poke holes in bottoms of cakes; brush with remaining rum syrup.
16. Cool completely.
17. With an electric mixer on high speed, beat the remaining heavy cream, granulated sugar, and vanilla until stiff.
18. Place one cake layer on a serving platter; spread with 1 cup of the whipped cream.
19. Top with the other cake layer.
20. Transfer 1 cup of the whipped cream to a pastry bag fitted with a rose or star tip.
21. Spread top and sides of cake with remaining whipped cream.
22. Pipe rosettes on top of the cake; sprinkle each with colored sugar.
Title: German Apple Torte (krummeltorte)
Ingredients:
- 2 cooking apples
- 3/4 granulated sugar
- 1 all-purpose flour
- 2 granulated sugar
- 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 1 egg
- 1 vanilla
Instructions:
1. TO MAKE THE FILLING: Peel, core and quarter apples; cut each quarter crosswise into 5 or 6 pieces.
2. Place in empty saucepan; stir in 1/2 cup of the sugar.
3. Cover and simmer for 7 minutes or until apples are partially cooked.
4. Place in sieve to drain.
5. TO MAKE THE PASTRY: In bowl, combine flour, sugar, baking powder and salt.
6. Cut in butter until mixture resembles fine crumbs.
7. Lightly beat together egg and vanilla.
8. Stir into flour mixture and mix well until ball of soft dough forms.
9. (If dough seems too stiff, add a few drops of water.) Rolls out half the pastry to about 1/8 inch thickness and cut to fit bottom of lightly greased 8-inch springform pan.
10. Place drained apples on top of pastry, leaving 1/2 inch space between apples and inside edge of pan.
11. Crumble remaining pastry dough into currant-sized crumbs.
12. Drop half the crumbs into the space between apples and edge of pan.
13. Flatten top surface of apples and sprinkle with remaining pastry crumbs.
14. Sprinkle torte with remaining sugar.
15. Bake in 425 F.
16. oven for 25 to 30 minutes or until well browned.
17. Remove hinged ring and serve torte on pan base.
18. Serve warm, garnished with whipped cream.
19. Makes 8 servings.
20. Canadian Living.
Title: 7-Up Pound Cake
Ingredients:
- 1 butter
- 1/2 vegetable shortening
- 2 -3 sugar
- 5 eggs
- 3 all-purpose flour
- 1 vanilla extract
- 1
Instructions:
1. Ingredients should be at room temperature.
2. Preheat oven to 325 degrees F.
3. Grease a large tube pan.
4. Cream butter and shortening with sugar.
5. Add eggs, one at a time, beating well after each addition.
6. Add flour alternately with 7-Up and extracts.
7. Bake until done, about 1 hour to 1 hour and 15 minutes.
8. *NOTE*The recipe originally called for 3 cups sugar, but 2 cups are sufficient.
9. There is no need to adjust amounts of other ingredients if you use less sugar.
Title: Christmas Dessert
Ingredients:
- 3 sugar
- 75 gelatin
- 1 truffles
- 5 chocolate
- 6
- 10 -12
Instructions:
1. Put the gelatin in cold water for around 10 minutes.
2. Whisk the yolks and the sugar until creamy.
3. Desolve the gelatin in a bain de Marie.
4. Add the Amarula and add the liquid slowly to the eggs.
5. Fold in whipped cream.
6. Decorate with chopped up chocolate and/or truffles.
7. Cool for 4 hours or more.
Title: Brownie Crackers
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 1/2 dark brown sugar
- 1/2 vanilla extract
- 1 all-purpose flour
- 2 cocoa powder
- 1/3 baking soda
- 1/4 salt
- 1 sea salt
- 1/2
Instructions:
1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper and spray with non-stick cooking spray.
2. Place 1-inch of water in a small saucepan and place over medium heat until simmering. In a medium, heatproof bowl, add the butter, chocolate, sugar, dark brown sugar, and vanilla. Place on top of the simmering water and allow to melt. Stir until smooth. Remove and allow to cool to room temperature, about 5 minutes. Stir in egg whites.
3. In a medium bowl, add the flour, baking soda, cocoa powder and salt and whisk to combine. Add the flour mixture to the wet mixture. Stir until smooth. Pour batter onto the prepared baking sheet and spread to 1/4-inch thick. Sprinkle with sea salt.
4. Place in the oven and bake for 15 minutes until dry and crisp. Remove from the oven and allow to cool completely. Break the brownie brittle into pieces and serve.
5. Tip: Store in a zip-top bag for up to 1 week. Perfect as a snack dipped in milk!
Title: Peanut Butter Flax Seed Cookies
Ingredients:
- 1 1/4 flour
- 1/2 ground flax seeds
- 1 baking soda
- 1 salt
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 butter
- 1 egg
- 1 vanilla
- 1/2 creamy peanut butter
Instructions:
1. preheat oven to 350°F Grease baking sheets or line with parchment paper.
2. In a small bowl, combine flour, flaxseed, baking soda and salt.
3. In a large bowl, cream sugars and butter. Beat in egg and vanilla. Beat in peanut butter until smooth. Fold in flour mixture.
4. Shape dough in balls, using about 1 tablespoons dough per cookie, and place 2-inches apart on prepared baking sheets. using a fork, flatten cookies in a crisscross pattern.
5. Bake for 8-10 minutes or until lightly browned. Let cool on baking sheets on wire rack for 5 minutes, then remove to rack to cool completely.
Title: Chocolate Mayonnaise Cake
Ingredients:
- 2 flour
- 2/3 baking soda
- 1 1/4 baking powder
- 1/4 eggs
- 3 sugar
- 1 2/3 vanilla extract
- 1 Hellmann's mayonnaise
- 1 water
- 1 1/3
Instructions:
1. Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans, set aside.
2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in hellmanns real mayonnaise at low speed until blended. Alternately beat in flour mixture with water, begining and ending with flour mixture. Pour into prepared pans.
4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost,if desired, or sprinkle with confectioners sugar.
Title: Grandma West Cream Fruitcake
Ingredients:
- 2 brown sugar
- 1/2 vegetable shortening
- 2 eggs
- 1 clove
- 1/2 cinnamon
- 1 baking soda
- 1 flour
- 3 flour
- 2
- 1
- 2
- 1
- 1 1/2
Instructions:
1. Cream well sugar, Crisco and eggs.
2. Mix together cloves, almond extract and cinnamon; add to creamed mixture. Add soda to whipping cream, mix real well. Don't leave any lumps.
3. (Important to add soda to whipping cream, fresh whipping cream makes the cake taste much better.) Add whipping cream to creamed mixture. Mix well by hand with spoon.
4. Add 2 cups flour to creamed mixture. Mix well. Mix by hand, mixture too thick to use mixer.
5. Add mixed fruit; mix well. Add nut meats; mix well.
6. Bake in 3 small bread pans (I use disposable pans) greased, lined with wax paper (let paper edges hang out of pan), and then grease wax paper.
7. Pour cake mixture in and bake at 300 degrees for 70 minutes or until toothpick inserted comes out clean.
8. Cool, wrap in aluminum foil and freeze until ready to use.
Title: Caramel-Apple Pudding Cake
Ingredients:
- 2 tart cooking apples
- 3 fresh lemon juice
- 1/2 ground cinnamon
- 1/8 ground nutmeg
- 1/4 raisins
- 1 all-purpose flour
- 3/4 brown sugar
- 1 baking powder
- 1/4 baking soda
- 1/2 milk
- 2 butter
- 1 vanilla
- 1/2 walnuts
- 3/4 pecans
- 1/2 water
- 1 butter
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.
3. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.
4. Combine caramel topping, water and 2 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.
5. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes. Spoon caramel-apple mixture from the pan over each portion.
Title: Galopita Greek Custard
Ingredients:
- 6 real butter
- 3/4 sugar
- 3 1/2 eggs
- 1 1/4 vanilla extract
- 7 hot water
- 2 cinnamon stick
- 1 3/4 lemon
- 1 ground cinnamon
- 1/2 maraschino cherry
Instructions:
1. Preheat oven to 375 degrees. Butter sides and bottom of a 9x13 pan, set aside.
2. Warm milk in large heavy pan; add 1 1/2 cups sugar and butter. Heat over medium high heat, stirring frequently to prevent scorching, bring to a boil (do not allow milk to boil over). Remove pan from heat and gradually stir in cream of wheat. Stir rapidly to prevent lumping. Return pan to medium heat, stirring constantly, bring back to a full rolling boil. Boil 1 minute. Remove from heat. Stir occasionally while cooling slightly (stirring prevents lumps and a thick crust forming on top). Mixture will continue to thicken as it cools.
3. While cream of wheat is cooling, beat eggs and vanilla until very frothy and thick. Gradually stir eggs into still warm custard mixture. Continue to stir custard until eggs are thoroughly mixed. Pour custard mixture into prepared pan; smooth and lightly shake to level custard. Bake 40-50 minutes or until a tooth pick inserted in center comes out clean and the color is golden brown.
4. While custard is baking, prepare syrup by combining 2 cups sugar and 1 3/4 cups hot water. Partially squeeze lemon wedges in syrup then drop wedge into syrup. Break stick of cinnamon in half and add. Bring to a boil, stirring frequently to dissolve sugar. Once mixture boils and sugar is dissolved, reduce heat to low. Cover and cook, to 210-218 degrees (syrup cooked to this stage will fall in a thin stream from a cold spoon).* Discard lemon and cinnamon.
5. Remove cooked custard from oven and baste with warm syrup. Start basting edges and corners first, syrup will puddle to the center. Syrup will soak into custard as custard cools. It may take a few minutes to completely add syrup. Cool. Sprinkle with ground cinnamon. Cut into squares or diamond shapes and serve with a maraschino cherry, if desired.
Title: Cookie Dough Hamantashen (parve)
Ingredients:
- 4 eggs
- 1 sugar
- 1 1/4 vanilla
- 2 baking powder
- 3 salt
- 1/2 flour
- 5 1/2
Instructions:
1. Beat eggs well.
2. Add oil and sugar, beating well.
3. Beat in vanilla, baking powder, and salt.
4. Gradually add flour.
5. Chill dough. May be chilled overnight but let it sit out a while so it is not so cold - The dough will be easier to work with (I didn't include chill time in the preparation time).
6. Roll dough onto floured board.
7. Cut into 3 inch rounds.
8. Place a heaping teaspoonful of filling.
9. I used Solo poppyseed filling, Solo apricot filling, seedless raspberry preserves, and chocolate chips - They were all yummy.
10. Take a little water and wet the outside area of the circle.
11. Draw up sides to form a triangle and pinch closed.
12. Place on parchment lined cookie sheets.
13. Bake at 350 degrees for 7-10 minutes or until brown.
Title: Chewy Spiced Oatmeal and Cashew Cookies
Ingredients:
- 225 butter
- 200 caster sugar
- 200 dark brown sugar
- 2 eggs
- 1 vanilla
- 250 flour
- 1 bicarbonate of soda
- 1 salt
- 1 1/2 cinnamon
- 1 1/2 ground ginger
- 1 fresh ground black pepper
- 270 rolled oats
- 150 cashews
Instructions:
1. Pre-heat oven to 190°C.
2. Cream the butter and two sugars until fluffy.
3. Beat in the eggs one by one and add the vanilla.
4. In a separate bowl, mix together the flour, bicarbonate of soda, salt, cinnamon, ginger and pepper.
5. Stir this mix into the butter mixture.
6. Stir in the oats and cashew nuts.
7. Chill for an hour in the fridge, then spoon golfball-sized balls of mixture onto a baking sheet and bake for 8-10 minutes.
8. When ready, remove from the oven and allow to cool for 5 minutes before removing them from the baking sheet onto a cooling rack.
Title: Lemon Coconut Snowballs
Ingredients:
- 1 unsalted butter
- 1/2 powdered sugar
- 1 vanilla extract
- 1 all-purpose flour
- 2 1/4 lemon rind
- 1 1/2 salt
- 1/2 sweetened flaked coconut
- 1 powdered sugar
- 1 1/2
Instructions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup powdered sugar and extracts, beating well.
2. Add flour, lemon rind, and salt, beating until combined.
3. Stir in coconut.
4. Cover and chill dough 30 minutes.
5. Shape dough into generous 1" balls; place 1" apart on parchment paper-lined baking sheets.
6. Bake at 350° for 15 to 20 minutes or until golden on bottom, but pale on top.
7. Transfer cookies to wire racks to cool 5 minutes.
8. Place 1 1/2 cups powdered sugar in a bowl, and roll warm cookies in powdered sugar, coating well.
9. Cool cookies completely on wire racks.
10. Roll cooled cookies in powdered sugar again, coating well.
Title: Protein Pumpkin Roll Cake
Ingredients:
- 1 Splenda sugar substitute
- 1/2 canned pumpkin
- 1/4 brown Sugar Twin
- 3 light margarine
- 2 eggs
- 1 vanilla extract
- 5 baking powder
- 2 1/2 salt
- 1/4 Splenda sugar substitute
- 16
- 1/2
- 4
Instructions:
1. Mix together wet ingredients well. Sift in dry ingredients. Mix until blended.
2. So once I did that I had to figure out how to make a long, flat cake. Seemed to me the best way to do it was to line a cookie sheet w/ foil, spray it down and cook the cake on that. So that's precisely what I did. And I baked on 350 for 10 minutes. Yes, only 10 minutes.
3. Now it is VERY important with roll cakes to let the cake cool. I know you're excited. I was too. But we had to let the thing cool! The cooling process gave me time to contemplate what the heck I was gonna fill this puppy with. I had this whole grand scheme in my head involving ricotta cheese and cream cheese and all that jazz but -- being that we just had a blizzard and I was not willing to trek out in the snow to procure ricotta -- the cream cheese would have to do.
4. Once I took the thing out of the oven I needed to transfer it so I could peel the backing.
5. Then I lined the first cookie sheet with plastic wrap and transfered the cake back onto it. There -- now we're in the right place. So I iced the thing (and it looked so pretty and flat -- I was so mesmerized that I forgot to take a pic at this stage). So here came the real test: could a protein cake roll?
Title: Small Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 2 plain flour
- 1 baking powder
- 1 evaporated milk
- 1 vanilla extract
Instructions:
1. Important: Let all ingredients become room temperature.
2. Cream butter and sugar. Beat until fluffy. Add one egg at a time and beat after each addition.
3. Measure flour after sifting and add baking powder. Mix dry ingredients alternately with milk and add vanilla. (Lightly fold in dry ingredients--do not beat.).
4. Grease and flour a small tube or bundt cake pan. Pour batter into pan. Bake in a 325 degree oven for 1 hour and 10 minutes. Let cake cool in pan for 15 minutes before inverting.
5. Best served next day after cake has had time to mellow.
Title: Strawberry Hazelnut Flan
Ingredients:
- 1/2 hazelnuts
- 3 sugar
- 1 1/4 all-purpose flour
- 1/2 salt
- 6 butter
- 1 egg
- 2 red currant jelly
- 1 lemon zest
- 1/4 lemon juice
- 1/2 strawberries
- 2 icing sugar
- 6
- 2
- 1
- 2
Instructions:
1. To toast the hazelnuts: spread the nuts on a baking sheet and bake at 350ºF (180ºC ) for 8 to 10 minutes, or until golden. Transfer the nuts to a towel and rub to remove their skins.
2. In food processor, process the toasted hazelnuts and sugar until the nuts are finely ground.
3. Add the flour and salt, process until well combined and transfer to large bowl.
4. Using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
5. Stir in the egg with a fork. Do not overwork. The mixture should be crumbly.
6. Press the mixture evenly into 10 inch flan pan, and refrigerate for 30 minutes.
7. Using a fork prick the bottom and sides of the pastry, line the pastry with foil, fill with dried beans and bake at 350ºF (180ºC) for 15 minutes, then remove the foil and the beans and bake for an additional 10 minutes or until golden.
8. Place the flan crust on a rack to cool completely.
9. Once the flan crust has completely cooled, melt the chocolate and oil together, brush over the bottom of the flan crust and about a third of the way up the sides of crust.
10. Refrigerate until the chocolate has set.
11. In a small saucepan, combine the currant jelly, lemon zest and juice.
12. Place the pan over a low heat and stir constantly until the jelly melts.
13. Place the sliced berries evenly over the chocolate-coated crust, arrange whole berries on the top, brush with the currant jelly mixture.
14. Melt chocolate and vegetable oil together and drizzle over the strawberries.
15. Refrigerate the flan until the chocolate sets, about 2 hours.
16. Dust with icing sugar before serving.